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diff --git a/old/14377-8.txt b/old/14377-8.txt new file mode 100644 index 0000000..5c6c34c --- /dev/null +++ b/old/14377-8.txt @@ -0,0 +1,9603 @@ +Project Gutenberg's The Queen-like Closet or Rich Cabinet, by Hannah Wolley + +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 Queen-like Closet or Rich Cabinet + Stored With All Manner Of Rare Receipts For Preserving, Candying And + Cookery. Very Pleasant And Beneficial To All Ingenious Persons Of + The Female Sex + + +Author: Hannah Wolley + +Release Date: December 18, 2004 [EBook #14377] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK THE QUEEN-LIKE CLOSET *** + + + + +Produced by David Starner, Linda Cantoni, and the Online Distributed +Proofreading Team, from Scans from Biblioteca de la Universitat de +Barcelona + + + + + + +THE + +QUEENE-LIKE CLOSET + +Or + +RICH CABINET + + +[Illustration] + + +Printed for Rich: Lownes + +White Lion in Duck Layne neare West Smithfield + + + + +The Queen-like Closet + +OR + +RICH CABINET: + +Stored with all manner of + +RARE RECEIPTS + +For + +_Preserving, Candying and Cookery_. + +Very Pleasant and Beneficial to all Ingenious Persons of the + +FEMALE SEX. + + +BY HANNAH WOLLEY. + + +The Second EDITION. + + +LONDON + +Printed for _Richard Lowndes_ at the _White Lion_ in _Duck-Lane_, near +_West-Smithfield_, 1672. + + + + +TO THE + +TRULY VERTUOUS + +AND + +My much Honoured Friend + +Mrs. _GRACE BUZBY_, + +Daughter to the Late + +_Sr. HENRY CARY_, + +Knight Banneret; + +And WIFE to + +Mr. _ROBERT BUZBY_, + +Gentleman, and Wollen Draper of LONDON + + +_Madam_, + +Your Kind and Good Acceptance of my Endeavours in Work for You, and that +Esteem You have for what else I can do, make me bold to present this +Book to You; which by that time You have perused, I doubt not but You +will deem it worthy of the Title it bears; and indeed it was never +opened before: If it may yield You any Delight or Benefit, I shall be +glad; for as You have a true Love and Esteem for me, so I have a very +great Love and Honourable Esteem for You; and shall always be + +_Your most Observant + +servant_, + +_HANNAH WOLLEY._ + + + + +To all Ladies, Gentlewomen, and to all other of the Female Sex who do +delight in, or be desirous of good Accomplishments. + + +Ladies and Gentlewomen, + +_I Presume those Bookes which have passed from me formerly, have got me +some little credit and esteem amongst you. + +But there being so much time past since they were Printed, that +methinks, I hear some of you say_ I wish Mrs. _Wolley_ would put forth +some New Experiments _and to say the Truth, I have been importun'd by +divers of my Friends and Acquaintance to do so._ + +_I shall not give an Apish Example every Day or Week to follow +ridiculous and foolish Fancies, nor could I be too like the_ Spaniard, +_always to keep in one Dress: I am not ashamed, nor do I disown what I +have already Printed, but some of you being so perfect in your +practises, and I very desirous still to serve you, do now present you +with this_ Queen-like Closet: _I do assure you it is worthy of the +Title it bears, for the very precious things you will find in it._ + +_Thus beseeching your kind Acceptance of this Book, and of my earnest +Desires to you, I take my Leave, but shall always be to all who have +esteem for me,_ + +Their Faithful and + +Humble Servant, + +HANNAH WOLLEY. + + + + + _Ladies, I do here present you (yet) + That which sure will well content + A Queen-like Closet rich and brave + (Such) not many Ladies have: + Or Cabinet, in which doth set + Jems richer than in Karkanet; + (They) only Eies and Fancies please, + These keep your Bodies in good ease; + They please the Taste, also the Eye; + Would I might be a stander by: + Yet rather I would wish to eat, + Since 'bout them I my Brains do beat: + And 'tis but reason you may say, + If that I come within your way; + I sit here sad while you are merry, + Eating Dainties, drinking Perry; + But I'm content you should so feed, + So I may have to serve my deed._ + +_Hannah Wolley._ + + + + +These things following are sold by _Richard Lowndes_ Book-seller, at the +_White-Lion_ in _Duck-Lane_ near _West-Smithfield_. + +A Cordial Powder, which doth infallibly Cure the _Rickets_ in Children, +and causeth an easie production of Teeth. + +Dr. _Lionel Lockyer_'s Universal Pill, curing any Disease curable by +Physick; it operates gently and safely, it being very amicable to Nature +in purifying the whole Body throughout, and then subduing all Diseases, +whether internal or external, as hath been experimented by persons of +all sorts and sexes, both young and old, with admirable success. + +Mr. _Matthew_ his Diaphoretick and Diuretick Pill, purging by Sweat and +Urine: This Pill being composed of Simples of a very powerful operation, +purged from their churlish and malignant quality by an excellent Balsam +of long preparation, is by it made so amicable to Nature, that it hath +upon ample experience been found effectual for curing all common +Diseases. + +Mr. _Edmund Buckworth's_ famous Lozenges, for the Cure of Consumptions, +Catarrhs, Asthma's, Phtisick, and all other Diseases incident to the +Lungs, Colds new and old, Hoarsness, Shortness of Breath, and Stuffings +of the Stomach; also a sovereign Antidote against the Plague, and all +other contagious Diseases. + +The famous Spirit of Salt of the World, well known for a sovereign +Remedy against most Diseases; Truly and only prepared by _Constantine +Rhodocanaces_, Grecian, one of His Majesties Chymists. + + + + +THE + +Queen-like CLOSET, + +OR + +Rich Cabinet. + + +1. _To make_ Aqua Mirabilis _a very delicate way._ + +Take three Pints of Sack, three Pints of White Wine, one quart of the +Spirit of Wine, one quart of the juice of Celandine leaves, of +Melilot-flowers, Cardamum-seeds, Cubebs, Galingale, Nutmegs, Cloves, +Mace, Ginger, two Drams of each; bruise them, and mix them with the Wine +and Spirits, let it stand all night in the Still, not an Alembeck, but +a common Still, close stopped with Rye Paste; the next morning make a +slow fire in the Still, and all the while it is stilling, keep a wet +Cloth about the neck of the Still, and put so much white Sugar Candy as +you think fit into the Glass where it drops. + + +2. _The Plague-Water which was most esteemed of in the late great +Visitation._ + +Take three Pints of Muskadine, boil therein one handful of Sage, and one +handful of Rue until a Pint be wasted, then strain it out, and set it +over the Fire again. + +Put thereto a Penniworth of Long Pepper, half an Ounce of Ginger, and a +quarter of an Ounce of Nutmegs, all beaten together, boil them together +a little while close covered, then put to it one penniworth of +Mithridate, two penniworth of Venice Treacle, one quarter of a Pint of +hot Angelica Water. + +Take one Spoonful at a time, morning and evening always warm, if you be +already diseased; if not, once a day is sufficient all the Plague time. + +It is most excellent Medicine, and never faileth, if taken before the +heart be utterly mortified with the Disease, it is also good for the +Small Pox, Measles, or Surfets. + + +3. _A very Soveraign Water._ + +Take one Gallon of good Claret Wine, then take Ginger, Galingale, +Cinnamon, Nutmegs, Grains, Cloves, Anniseeds, Fennel-seeds, +Caraway-seeds, of each one dram; then take Sage, Mint, Red-Rose leaves, +Thyme, Pellitory of the Wall, Rosemary, Wild Thyme, Camomile, Lavander, +of each one handful, bruise the Spices small and beat the Herbs, and put +them into the Wine, and so let stand twelve hours close covered, +stirring it divers times, then still it in an Alembeck, and keep the +best Water by it self, and so keep every Water by it self; the first you +may use for aged People, the other for younger. + +This most excellent Water was from Dr. _Chambers_, which he kept secret +till he had done many Cures therewith; it comforteth the Vital Spirits; +it helpeth the inward Diseases that come of Cold; the shaking of the +Palsie; it helpeth the Conception of Women that are barren; it killeth +the Worms within the Body, helpeth the Stone within the Bladder; it +cureth the Cold, Cough, and Tooth-ach, and comforteth the Stomach; it +cureth the Dropsie, and cleanseth the Reins; it helpeth speedily the +stinking Breath; whosoever useth this Water, it preserveth them in good +health, and maketh seem young very long; for it comforteth Nature very +much; with this water Dr. _Chambers_ preserved his own life till extreme +Age would suffer him neither to go nor stand one whit, and he continued +five years after all Physicians judged he could not live; and he +confessed that when he was sick at any time, he never used any other +Remedy but this Water, and wished his Friends when he lay upon his +Deth-Bed to make use of it for the preservation of their Health. + + +4. _To Make Spirit of Mints._ + +Take three Pints of the best white Wine, three handfuls of right Spear +mint picked clean from the stalks, let it steep in the wine one night +covered, in the morning, put it into a Copper Alembeck, and draw it with +a pretty quick fire; and when you have drawn it all, take all your Water +and add as much Wine as before, and put to the Water, and the same +quantity of Mint as before; let it steep two or three hours, then put +all into your Still, and draw it with a soft fire, put into your +Receiver a quantity of Loaf Sugar, and you will find it very excellent; +you may distil it in an ordinary Still if you please; but then it will +not be so strong nor effectual. + +Thus you may do with any other Herbs whatsoever. + + +5. _To make the Cordial Orange-Water._ + +Take one dozen and a half of the highest coloured and thick rin'd +Oranges, slice them thin, and put them into two Pints of Malago Sack, +and one Pint of the best Brandy, of Cinamon, Nutmegs, Ginger, Cloves, +and Mace, of each one quarter of an Ounce bruised, of Spear-mint and +Balm one handful of each, put them into an ordinary Still all night, +pasted up with Rye Paste; the next day draw them with a slow fire, and +keep a wet Cloth upon the Neck of the Still; put in some Loaf Sugar into +the Glass where it dropeth. + + +6. _To make Spirit of Oranges or of Limons._ + +Take of the thickest rin'd Oranges or Limons, and chip off the Rinds +very thin, put these Chips into a Glass-bottle, and put in as many as +the Glass will hold, then put in as much Malago Sack as the Glass will +hold besides; stop the bottle close that no Air get in, and when you +use it, take about half a spoonful in a Glass of Sack; it is very good +for the Wind in the Stomach. + + +7. _To make Limon Water._ + +Take twelve of the fairest Limons, slice them, and put them into two +Pints of white Wine, and put to them of Cinamon and Galingale, of each, +one quarter of an Ounce, of Red Rose Leaves, Burrage and Bugloss +Flowers, of each one handful, of yellow Sanders one Dram, steep all +these together 12 hours, then distil them gently in a Glass Still, put +into the Glass where it droppeth, three Ounces of Sugar, and one Grain +of Amber-Greece. + + +8. _A Water for fainting of the Heart._ + +Take of Bugloss water and Red Rose Water, of each one Pint, of Red Cows +milk half a Pint, Anni-seed and Cinamon of each half an Ounce bruised, +Maiden hair two handfuls, Harts-tongue one handful, bruise them, and mix +all these together, and distil them in an ordinary Still, drink of it +Morning and Evening with a little Sugar. + + +9. _To make Rosemary Water._ + +Take a Quart of Sack or white Wine with as many Rosemary Flowers as will +make it very thick, two Nutmegs, and two Races of Ginger sliced thin +into it; let it infuse all night, then distil it in an ordinary Still as +your other waters. + + +10. _To make a most precious Water._ + +Take two Quarts of Brandy, of Balm, of Wood-Betony, of Pellitory of the +Wall, of sweet Marjoram, of Cowslip-Flowers, Rosemary-Flowers, +Sage-Flowers, Marigold-Flowers, of each of these one handful bruised +together; then take one Ounce of Gromwell seeds, one Ounce of sweet +Fennel seeds, one Ounce of Coriander seeds bruised, also half an Ounce +of Aniseeds and half an Ounce of Caraway-seeds, half an Ounce of Juniper +Berries, half an Ounce of Bay Berries, One Ounce of green Licoras, three +Nutmegs, one quarter of an Ounce of large Mace, one quarter of an Ounce +of Cinamon, one quarter of an Ounce of Cloves, half an Ounce of Ginger, +bruise all these well together, then add to them half a pound of Raisons +in the Sun stoned, let all these steep together in the Brandy nine days +close stopped, then strain it out, and two Grains of Musk, two of +Amber-Greece, one pound of refined Sugar; stop the Glass that no Air get +in, and keep it in a warm place. + + +11. _Doctor_ Butler's _Treacle Water._ + +Take the roots of Polipody of the Oak bruised, _Lignum Vitæ_ thin +sliced, the inward part thereof, Saxifrage roots thin sliced, of the +shavings of Harts-horn, of each half a pound, of the outward part of +yellow Citron not preserved; one Ounce and half bruised, mix these +together; + +Then take + + {Fumitory water} + {Carduus-water } Of each one +of {Camomile-water} Ounce. + {Succory-water } + +of Cedar wood one Ounce, of Cinamon three drams, of Cloves three drams, +bruise all your forenamed things; + +Then take of Epithimum two ounces and a half, of Cerratch six ounces, of +Carduus and Balm, of each two handfuls, of Burrage Flowers, Bugloss +Flowers, Gillyflowers, of each four ounces, of Angelica root, Elecampane +root beaten to a Pap, of each four ounces, of Andronichus Treacle and +Mithridate, of each four ounces; mix all these together, and +incorporate them well, and grind them in a Stone Mortar, with part of +the former Liquor, and at last, mix all together, and let them stand +warm 24 hours close stopped, then put them all into a Glass Still, and +sprinkle on the top of _Species Aromatica rosata_ and _Diambre_, of the +Species of _Diarodon abbatis_, _Diatrion Santalon_, of each six drams; +then cover the Still close, and lute it well, and distill the water with +a soft fire, and keep it close. + +This will yield five Pints of the best water, the rest will be smaller. + + +12. _The Cordial Cherry Water._ + +Take nine pounds of red Cherries, nine pints of Claret Wine, eight +ounces of Cinamon, three ounces of Nutmegs; bruise your Spice, stone +your Cherries, and steep them in the Wine, then add to them half a +handful of Rosemary, half a handful of Balm, one quarter of a handful of +sweet Marjoram, let them steep in an earthen Pot twenty four hours, and +as you put them into the Alembeck, to distil them, bruise them with your +hands, and make a soft fire under them, and distil by degrees; you may +mix the waters at your pleasure when you have drawn them all; when you +have thus done, sweeten it with Loaf-Sugar, then strain it into another +Glass, and stop it close that no Spirits go out; you may (if you please) +hang a Bag with Musk and Amber-greece in it, when you use it, mix it +with Syrrup of Gilly-flowers or of Violets, as you best like it; it is +an excellent Cordial for Fainting fits, or a Woman in travel, or for any +one who is not well. + + +13. _A most excellent Water for the Stone, or for the Wind-Cholick._ + +Take two handfuls of Mead-Parsly, otherwise called Saxifrage, one +handful of Mother-Thyme, two handfuls of Perstons, two handfuls of +Philipendula, and as much Pellitory of the Wall, two ounces of sweet +Fennel seeds, the roots of ten Radishes sliced, steep all these in a +Gallon of Milk warm from the Cow, then distil it in an ordinary Still, +and four hours after, slice half an ounce of the wood called Saxifrage, +and put into the Bottle to the water, keep it close stopped, and take +three spoonfuls at a time, and fast both from eating and drinking one +hour after; you must make this water about Midsummer; it is a very +precious water, and ought to be prized. + + +14. _The Cock water, most delicate and precious for restoring out of +deep Consumptions, and for preventing them, and for curing of Agues, +proved by my self and many others._ + +Take a Red Cock, pluck him alive, then slit him down the back, and take +out his Intrals, cut him in quarters, and bruise him in a Mortar, with +his Head, Legs, Heart, Liver and Gizard; put him into an ordinary Still +with a Pottle of Sack, and one quart of Milk new from a red Cow, one +pound of blew Currants beaten, one pound of Raisins in the Sun stoned +and beaten, four Ounces of Dates stoned and beaten, two handfuls of +Peniroyal, two handfuls of Pimpernel, or any other cooling Herb, one +handful of Mother-thyme, one handful of Rosemary one handful of Burrage, +one quart of Red Rose water, two ounces of Harts-horn, two ounces of +China root sliced, two ounces of Ivory shaving, four ounces of the +flower of French Barley; put all these into your Still and paste it up +very well, and still it with a soft fire, put into the Glass where it +droppeth one pound of white Sugar Candy beaten very small, twelve +peniworth of Leaf-Gold, seven grains of Musk, eleven grains of +Amber-greece, seven grains of Bezoar stone; when it is all distilled, +mix all the waters together, and every morning fasting, and every +evening when you go to bed, take four or five Spoonfuls of it warm, for +about a Month together, this hath cured many when the Doctors have given +them over. + + +15. _Walnut water, or the Water of Life._ + +Take green Walnuts in the beginning of _June_, beat them in a Mortar, +and distil them in an ordinary Still, keep that Water by it self, then +about Midsummer gather some more, and distil them as you did before, +keep that also by it self, then take a quart of each and mix them +together, and distil them in a Glass Still, and keep it for your use; +the Virtues are as followeth; It will help all manner of Dropsies and +Palsies, drank with Wine fasting; it is good for the eyes, if you put +one drop therein; it helpeth Conception in Women if they drink thereof +one spoonful at a time in a Glass of Wine once a day, and it will make +your skin fair if you wash therewith; it is good for all infirmities of +the Body, and driveth out all Corruption, and inward Bruises; if it be +drunk with Wine moderately, it killeth Worms in the Body; whosoever +drinketh much of it, shall live so long as Nature shall continue in him. + +Finally, if you have any Wine that is turned, put in a little Viol or +Glass full of it, and keep it close stopped, and within four days it +will come to it self again. + + +16. _To make Wormwood Water._ + +Take four ounces of Aniseeds, four ounces of Licoras scraped, bruise +them well with two ounces of Nutmegs, add to them one good handful of +Wormwood, one root of Angelica, steep them in three Gallons of Sack Lees +and strong Ale together twelve hours; then distill them in an Alembeck, +and keep it for your use. + + +17. _A very rare Cordial Water._ + +Take one Gallon of white Wine, two ounces of Mithridate, two ounces of +Cinamon, one handful of Balm, a large handful of Cowslips, two handfuls +of Rosemary Flowers, half an ounce of Mace, half an ounce of Cloves, +half an ounce of Nutmegs, all bruised, steep these together four days in +an earthen Pot, and covered very close, distil them in an ordinary +Still well pasted, and do it with a very slow fire; save the first water +by it self, and the small by it self, to give to Children; when you have +occasion to use it, take a spoonful thereof, sweetned with Loaf-Sugar; +this Water is good to drive out any Infection from the heart, and to +comfort the Spirits. + + +18. _Another most excellent Cordial._ + +Take Celandine, Sage, Costmary, Rue, Wormwood, Mugwort, Scordium, +Pimpernel, Scabious, Egrimony, Betony, Balm, Carduus, Centory, +Peniroyal, Elecampane roots, Tormentil with the roots, Horehound, Rosa +Solis, Marigold Flowers, Angelica, Dragon, Marjoram, Thyme, Camomile, of +each two good handfuls; Licoras, Zedoary, of each one ounce; slice the +Roots, shred the Herbs, and steep them in four quarts of white Wine, and +let it stand close covered 2 days, then distil it in an ordinary Still +pasted up; when you use it, sweeten it with fine Sugar, and warm it. + + +19. _To make_ Rosa Solis. + +Take a Pottle of _Aqua Composita_, and put it into a Glass, then a good +handful of _Rosa Solis_ clean picked, but not washed, put it to the +_Aqua Composita_, then take a pound of Dates stoned and beaten small, +half a peniworth of Long Pepper, as much of Grains, and of round Pepper, +bruise them small, take also a pound of Loaf-Sugar well beaten, a +quarter of a pound of Powder of Pearl, and six leaves of Book Gold; put +all to the rest, and stir them well together in the Glass, then cover it +very close, and let it stand in the Sun fourteen days, ever taking it in +at night; then strain it, and put it into a close Bottle; you must not +put in the Pearl, Gold or Sugar till it hath been sunned and strained, +neither must you touch the Leaves of the _Rosa Solis_ with your hands +when you pick it; keep it very close. + + +20. _The Heart Water._ + +Take five handfuls of Rosemary Flowers, two drams of red Coral, two +drams of Powder of Pearl, two drams of white Amber, two drams of +Cinamon, two pound of the best Prunes stoned, six Pints of Damask Rose +water, two Pints of Sack; put all these into a Pipkin never used, stop +it up with Paste, let them stand upon a soft fire a little while, then +distil it in an ordinary Still pasted up. + + +21. _The Plague Water._ + +Take Rosemary, Red Balm, Burrage, Angelica, Carduus, Celandine, Dragon, +Featherfew, Wormwood, Penyroyal, Elecampane roots, Mugwort, Bural, +Tormentil, Egrimony, Sage, Sorrel, of each of these one handful, weighed +weight for weight; put all these in an earthen Pot, with four quarts of +white Wine, cover them close, and let them stand eight or nine days in a +cool Cellar, then distil it in a Glass Still. + + +22. _The Treacle Water._ + +Take one pound of old Venice Treacle, of the Roots of Elecampane, +Gentian, Cyprus, Tormentil, of each one ounce, of Carduus and Angelica, +half an ounce, of Burrage, Bugloss, and of Rosemary Flowers one ounce of +each; infuse these in three Pints of white Wine, one Pint of Spring +Water, two Pints of Red Rose water; then distil them in an ordinary +Still pasted up. + +This is excellent for Swounding Fits or Convulsions, and expelleth any +venomous Disease; it also cureth any sort of Agues. + + +23. _The Snail water excellent for Consumptions._ + +Take a Peck of Snails with the Shells on their Backs, have in a +readiness a good fire of Charcoal well kindled, make a hole in the midst +of the fire, and cast your Snails into the fire, renew your fire till +the Snails are well rosted, then rub them with a clean Cloth, till you +have rubbed off all the green which will come off. + +Then bruise them in a Mortar, shells and all, then take Clary, +Celandine, Burrage, Scabious, Bugloss, five leav'd Grass, and if you +find your self hot, put in some Wood-Sorrel, of every one of these one +handful, with five tops of Angelica. + +These Herbs being all bruised in a Mortar, put them in a sweet earthen +Pot with five quarts of white Wine, and two quarts of Ale, steep them +all night; then put them into an Alembeck, let the herbs be in the +bottom of the Pot, and the Snails upon the Herbs, and upon the Snails +put a Pint of Earth-worms slit and clean washed in white Wine, and put +upon them four ounces of Anniseeds or Fennel-seeds well bruised, and +five great handfuls of Rosemary Flowers well picked, two or three Races +of Turmerick thin sliced, Harts-horn and Ivory, of each four ounces, +well steeped in a quart of white Wine till it be like a Jelly, then draw +it forth with care. + + +24. _To make a rare sweet Water._ + +Take sweet Marjoram, Lavender, Rosemary, Muscovy, Maudlin, Balm, Thyme, +Walnut Leaves, Damask Roses, Pinks, of all a like quantity, enough to +fill your Still, then take of the best Orrice Powder, Damask Rose +Powder, and Storax, of each two ounces; strew one handful or two of your +Powders upon the Herbs, then distil them with a soft fire; tie a little +Musk in a piece of Lawn, and hang it in the Glass wherein it drops, and +when it is all drawn out, take your sweet Cakes and mix them with the +Powders which are left, and lay among your Clothes, or with sweet Oyles, +and burn them for perfume. + + +25. _A very good Surfet water._ + +Take what quantity of Brandy you please, steep a good quantity of the +Flowers of Red Poppies therein, which grow amongst the Wheat, having the +black bottoms cut off, when they have been steeped long enough, strain +them out, and put in new, and so do till the Brandy be very red with +them, and let it stand in the Sun all the while they infuse, then put in +Nutmegs, Cloves, Ginger and Cinamon, with some fine Sugar, so much as +you think fit, and keep it close stopped; this is very good for Surfets, +Wind in the Stomach, or any Illness whatever. + + +26. _An excellent Water for the Stomach, or against Infection._ + +Take Carduus, Mint and Wormwood, of each a like quantity, shred them +small and put them into new Milk, distil them in an ordinary Still with +a temperate fire; when you take any of it, sweeten it with Sugar, or +with any Syrrup, what pleases you best; it is a very good water, though +the Ingredients are but mean. + + +27. _The Melancholy Water._ + +Take of the Flowers of Gilliflowers, four handfuls, Rosemary flowers +three handfuls, Damask Rose leaves, Burrage and Bugloss flowers of each +one handful, of Balm leaves six handfuls, of Marigold flowers one +handful, of Pinks six handfuls, of Cinamon grosly beaten, half an ounce, +two Nutmegs beaten, Anniseeds beaten one ounce, three peniworth of +Saffron; put them all into a Pottle of Sack, and let them stand two +days, stirring them sometimes well together; then distil them in an +ordinary Still, and let it drop into a Glass wherein there is two grains +of Musk, and eight ounces of white Sugar Candy, and some Leaf-Gold; take +of this Water three times a week fasting, two spoonfuls at a time, and +ofter if you find need; distil with soft fire; this is good for Women in +Child-bed if they are faint. + + +28. _To make the Elder water, or spirit of_ Sambucus. + +Take some Rye Leaven, and break it small into some warm Water, let it be +a sowre one, for that is best; about two Ounces or more: then take a +Bushel of Elder Berries beaten small, and put them into an earthen Pot +and mix them very well with the Leaven, and let it stand one day near +the Fire; then put in a little Yest, and stir it well together to make +it rise, so let it stand ten days covered, and sometimes stir it; then +distil it in an Alembeck; keep the first Water by it self, and so the +second, and the third will be good Vinegar, if afterward you colour it +with some of the Berries. + +Distil it with a slow fire, and do not fill the Still too full. + +This Water is excellent for the Stomach. + + +29. _To make the Balm water Green._ + +Take any Wine or Lees of Wine, or good Strong Beer or Ale with the +Grounds, and stir them all together very well, lest the Wine Lees be too +thick, and burn the bottom of the Pot; put them into an Alembeck with +good store of Balm unwashed, therein still these till you leave no other +tast but fair water, and draw also some of that, draw two Alembecks full +more as you draw the first, until you have so much as will fill your +Alembeck, then put this distilled water into your Alembeck again, and +some more Balm, if you draw a Wine Gallon, put to it half a pound of +Coriander seeds bruised, two Ounces of Cloves, one quarter of an Ounce +of Nutmegs, and one quarter of an Ounce of Mace bruised all of them, +then set a Receiver of a Gallon under it, and fill it with fresh and +green Balm unwashed, and your Water will be as green as Grass; put still +more and more of the Herbs fresh, and let it stand a week to make it the +more green. + +Take this Green Water, and put to it one quart of the best Damask +Rosewater, and before you mix your Balm-water and Rose-water together, +you must dissolve two pounds of fine Sugar in the first distilled water, +then take Ambergreece and Musk, of each eight Grains, being ground fine, +and put it into the Glass in a piece of Lawn; put also a little Orange +or Limon Pill to it, and keep it cool and from the Air. + + +30. _To make the very best Surfet-water._ + +Take one Gallon of the best French Spirits, and a Pint of +Damask-Rose-water, half a Pint of Poppy water, one pound of white Sugar +Candy bruised, then take one pound and half of Raisins in the Sun +stoned, half a pound of Dates stoned and sliced, then take one Ounce of +Mace, one Ounce of Cloves, one Ounce of Cinamon, one Ounce of Aniseeds +rubbed clean from the dust, then take a quarter of an Ounce of Licoras +clean scraped and sliced, and all the Spices grosly beaten, let all +these steep in the Spirits four days; then take a quarter of a peck of +Red Poppy Leaves fresh gathered, and the black part cut off, and put +them in, and when it hath stood four or five days, strain it, and put it +into your Glass, then put in your Sugar-Candy finely beaten, twelve +peniworth of Ambergreece, six peniworth of Musk, keep it close, and +shake it now and then, and when you use it, you may put some kind of +Syrrup to it, what you please. + + +31. _To make the true Palsie-water, as it was given by that once very +famous Physician Doctor_ Matthias. + +Take Lavender Flowers stripped from the stalks, and fill a Gallon-Glass +with them, and pour on them good Spirit of Sack, or perfect _Aqua vitæ_ +distilled from all Flegm, let the quantity be five quarts, then +circulate them for six weeks, very close with a Bladder, that nothing +may breath out; let them stand in a warm place, then distil them in an +Alembeck with his Cooler, then put into the said water, of Sage, +Rosemary, and Wood-Betony Flowers; of each half a handful, of Lilly of +the Valley, and Burrage, Bugloss, and Cowslip Flowers, one handful of +each; steep these in Spirit of Wine, Malmsie, or _Aqua vitæ_, every one +in their Season, till all may be had; then put also to them of Balm, +Motherwort, Spike-flowers, Bay leaves, the leaves of Orange trees, with +the Flowers, if they may be had, of each one ounce, put them into the +aforesaid distilled Wine all together, and distil it as before, having +first been steeped six weeks; when you have distilled it, put into it +Citron Pill, dried Piony seeds hull'd, of each five Drams, of Cinamon +half an Ounce, of Nutmegs, Cardamum seeds, Cubebs, and yellow Saunders, +of each half an ounce, of lignum Aloes one dram; make all these into +Powder, and put them into the distilled Wine abovesaid, and put to them +of Cubebs anew, a good half pound of Dates, the stones taken out, and +cut them in small pieces, put all these in, and close your Vessel well +with a double Bladder; let them digest six weeks, then strain it hard +with a Press, and filtrate the Liquor, then put into it of prepared +Pearl, Smaragdus, Musk and Saffron, of each half a Scruple; and of +Ambergreece one Scruple, red Roses dried well, Red and Yellow Saunders, +of each one ounce, hang these in a Sarsenet Bag in the water, being well +sewed that nothing go out. + +_The virtues of this Water._ + +This Water is of exceeding virtue in all Swoundings and Weaknesses of +the heart, and decaying of Spirits in all Apoplexies and Palsies, also +in all pains of the Joints coming of Cold, for all Bruises outwardly +bathed and dipped Clothes laid to; it strengtheneth and comforteth all +animal, natural and viral Spirits, and cheareth the external Senses, +strengtheneth the Memory, restoreth lost Speech, and lost Appetite, all +weakness of the Stomach, being both taken inwardly, and bathed +outwardly; it taketh away the Giddiness of the Head, helpeth lost +Hearing, it maketh a pleasant Breath, helpeth all cold disposition of +the Liver, and a beginning Dropsie; it helpeth all cold Diseases of the +Mother; indeed none can express sufficiently; it is to be taken morning +and evening, about half a Spoonful with Crums of Bread and Sugar. + + +32. _For a Cough of the Lungs, or any Cough coming of Cold, approved by +many._ + +Take a good handful of French Barley, boil it in several waters till you +see the water be clear, then take a quart of the last water, and boil in +it sliced Licoras, Aniseeds bruised, of each as much as you can take up +with your four Fingers and your Thumb, Violet Leaves, Strawberry Leaves, +five fingered Grass, Maidenhair, of each half a handful, a few Raisins +in the Sun stoned; boil these together till it come to a Pint, then +strain it, and take twelve or fourteen Jordan Almonds blanched and +beaten, and when your water is almost cold, put in your Almonds, and +stir it together, and strain it; then sweeten it with white Sugar Candy; +drink this at four times, in the morning fasting, and at four of the +Clock in the Afternoon a little warmed; do this nine or ten days +together; if you please, you may take a third draught when you go to +Bed; if you be bound in your body, put in a little Syrrup of Violets, +the best way to take it, is to suck it through a straw, for that conveys +it to the Lungs the better. + + +33. _To make the best Bisket-Cakes._ + +Take four new laid Eggs, leave out two of the Whites, beat them very +well, then put in two spoonfuls of Rose-water, and, beat them very well +together, then put in a pound of double refin'd Sugar beaten and +searced, and beat them together one hour, then put to them one pound of +fine Flower, and still beat them together a good while; then put them +upon Plates rubbed over with Butter, and set them into the Oven as fast +as you can, and have care you do not bake them too much. + + +34. _Perfumed Roses._ + +Take Damask Rose Buds, and cut off the Whites, then take Rose-water or +Orange-Flower water wherein hath been steeped _Benjamin_, _Storax_, +_Lignum Rhodium_, Civet or Musk, dip some Cloves therein and stick into +every Bud one, you must stick them in where you cut away the Whites; dry +them between white Papers, they will then fall asunder; this Perfume +will last seven years. + +Or do thus. + +Take your Rose Leaves cut from the Whites, and sprinkle them with the +aforesaid water, and put a little powder of Cloves among them. + + +35. _To make Tincture of Caraways._ + +Take one quart of the Spirits of French Wine, put into it one pound of +Caraway Comfits which are purled, and the Pills of two Citron Limons; +let it stand in a warm place to infuse, in a Glass close stopped for a +Month, stirring it every day once. + +Then strain it from the seeds, and add to it as much Rosewater as will +make it of a pleasant taste, then hang in your Bottle a little +Ambergreece, and put in some Leaf-Gold; this is a very fine Cordial. + + +36. _To get away the Signs of the Small Pox._ + +Quench some Lime in white Rosewater, then shake it very well, and use it +at your pleasure; when you at any time have washed with it, anoint your +face with Pomatum, made with Spermaceti and oyl of sweet Almonds. + + +37. _To make clouted Cream._ + +Take Milk that was milked in the morning, and scald it at noon; it must +have a reasonable fire under it, but not too rash, and when it is +scalding hot, that you see little Pimples begin to rise, take away the +greatest part of the Fire, then let it stand and harden a little while, +then take it off, and let it stand until the next day, covered, then +take it off with a Skimmer. + + +38. _To make a_ Devonshire-_White-pot._ + +Take two quarts of new Milk, a peny white Loaf sliced very thin, then +make the Milk scalding hot, then put to it the Bread, and break it, and +strain it through a Cullender, then put in four Eggs, a little Spice, +Sugar, Raisins, and Currans, and a little Salt, and so bake it, but not +too much, for then it will whey. + + +39. _To make the_ Portugal _Eggs._ + +Take a very large Dish with a broad brim, lay in it some _Naples_ Bisket +in the Form of a Star, then put so much Sack into the Dish as you do +think the Biskets will drink up; then stick them full with thin little +pieces of preserved Orange, and green Citron Pill, and strew store of +French Comfits over them, of divers colours, then butter some Eggs, and +lay them here and there upon the Biskets, then fill up the hollow places +in the Dish, with several coloured Jellies, and round about the Brim +thereof lay Lawrel Leaves guilded with Leaf-Gold; lay them flaunting, +and between the Leaves several coloured Jellies. + + +40. _To Candy Flowers the best way._ + +Takes Roses, Violets, Cowslips, or Gilly-flowers, and pick them from the +white bottoms, then have boiled to a Candy height Sugar, and put in so +many Flowers as the Sugar will receive, and continually stir them with +the back of a Spoon, and when you see the Sugar harden on the sides of +the Skillet, and on the Spoon, take them off the Fire, and keep them +with stirring in the warm Skillet, till you see them part, and the Sugar +as it were sifted upon them, then put them upon a paper while they are +warm and rub them gently with your hands; till all the Lumps be broken, +then put them into a Cullender, and sift them as clean as may be, then +pour them upon a clean Cloth, and shake them up and down till there be +hardly any Sugar hanging about them; then if you would have them look as +though they were new gathered, have some help, and open them with your +fingers before they be quite cold, and if any Sugar hang about them, you +may wipe it off with a fine Cloth; to candy Rosemary Flowers, or +Archangel, you must pull out the string that stands up in the middle of +the Blossom, and take them which are not at all faded, and they will +look as though they were new gathered, without opening. + + +41. _To pickle Cucumbers._ + +Take the least you can get, and lay a layer of Cucumbers, and then a +layer of beaten Spices, Dill, and Bay Leaves, and so do till you have +filled your Pot, and let the Spices, Dill, and Bay Leaves cover them, +then fill up your Pot with the best Wine Vinegar, and a little Salt, +and so keep them. + +Sliced Turneps also very thin, in some Vinegar, Pepper and a little +Salt, do make a very good Sallad, but they will keep but six Weeks. + + +42. _To make Sugar Cakes._ + +Take a pound of fine Sugar beaten and searced, with four Ounces of the +finest Flower, put to it one pound of Butter well washed with +Rose-water, and work them well together, then take the Yolks of four +Eggs, and beat them with four Spoonfuls of Rosewater, in which hath been +steeped two or three days before Nutmeg and Cinamon, then put thereto so +much Cream as will make it knead to a stiff Paste, rowl it into thin +Cakes, and prick them, and lay them on Plates, and bake them; you shall +not need to butter your Plates, for they will slip off of themselves, +when they are cold. + + +43. _To make a very fine Cream._ + +Take a quart of Cream, and put to it some Rosewater and Sugar, some +large Mace, Cinamon and Cloves; boil it together for a quarter of an +hour, then take the yolks of eight Eggs, beat them together with some +of your Cream, then put them into the Cream which is boiling, keep it +stirring lest it curdle, take it from the fire, and keep it stirring +till it be a little cold, then run it through a Strainer, dish it up, +and let it stand one night, the next day it will be as stiff as a +Custard, then stick it with blanched Almonds, Citron Pill and Eringo +roots, and so serve it in. + + +44. _To make Syrup of Turneps for a Consumption._ + +Take half a peck of Turneps washed and pared clean, cut them thin, put +to them one pound of Raisins of the Sun stoned, one quarter of a pound +of Figs cut small, one Ounce of Anniseeds bruised, half an Ounce of +Licoras sliced, one Ounce of Cloves bruised, two handfuls of Burrage +Flowers, and so much water as will cover all, and two fingers breadth +above them, then boil it on a great fire in an earthen Vessel covered, +untill the roots be soft and tender, then strain out the Liquor, and to +every Pint of it put a pound of fine Sugar, the whites of two Eggs +beaten, boil it to a Syrrop, and use it often, two or three spoonfuls at +a time. + + +45. _For a Consumption._ + +Take a Pint of Red Cows milk, then take the Yolk of a new laid Egg +potched very rare, then stir it into the Milk over a soft fire, but do +not let it boil, sweeten it with a little Sugar Candy, and drink it in +the morning fasting, and when you go to bed. + + +46. _To make Bottle Ale for a Consumption._ + +Take a quart of Ale, and a Pint of strong _Aqua vitæ_, Mace and Cinamon, +of each one quarter of an Ounce, two Spoonfuls of the powder Elecampane +root, one quarter of a pound of Loaf Sugar, one quarter of a pound of +Raisins of the Sun stoned, four spoonfuls of Aniseeds beaten to Powder, +then put all together into a Bottle and stop it close. + +Take three spoonfuls of this in a morning fasting, and again one hour +before Supper and shake the Bottle when you pour it out. + + +47. _To make Cakes of Quinces._ + +Take the best you can get, and pare them, and slice them thin from the +Core, then put them into a Gallipot close stopped, and tie it down with +a Cloth, and put it into a Kettle of boiling water, so that it may stand +steddy about five hours, and as your water boils away in the Kettle, +fill it up with more warm water, then pour your Quinces into a fine hair +sieve, and let it drain all the Liquor into a Bason, then take this +Liquor and weigh it, and to every pound take a pound of double refin'd +Sugar, boil this Sugar to a Candy height, then put in your Liquor, and +set them over a slow fire, and stir them continually till you see it +will Jelly, but do not let it boil; then put it into Glasses, and set +them in a Stove till you see them with a Candy on the top, then turn +them out with a wet Knife on the other side upon a white Paper, sleeked +over with a sleek-stone, and set them in the Stove again till the other +side be dry, and then keep them in a dry place. + + +48. _To make Marmalade of Apricocks._ + +Take Apricocks, pare them and cut them in quarters, and to every pound +of Apricocks put a pound of fine Sugar, then put your Apricocks into a +Skillet with half of the Sugar, and let them boil very tender and +gently, and bruise them with the back of a Spoon, till they be like +Pap, then take the other part of the Sugar, and boil it to a Candy +height, then put your Apricocks into that Sugar, and keep it stirring +over the fire, till all the Sugar be melted, but do not let it boil, +then take it from the fire, and stir it till it be almost cold; then put +it in Glasses, and let it have the Air of the fire to dry it. + + +49. _To make Limon Cakes._ + +Take half a pound of refin'd sugar, put to it two spoonfuls of +Rosewater, as much Orange Flower water, and as much of fair water, boil +it to a Candy height, then put in the Rind of a Limon grated, and a +little Juice, stir it well on the fire, and drop it on Plates or sleeked +Paper. + + +50. _To make Wafers._ + +Take a quart of Flower heaped and put to it the yolks of four Eggs, and +two or three spoonfuls of Rosewater, mingle this well together, then +make it like Batter with Cream and a little Sugar, and bake it on Irons +very thin poured on. + + +51. _To make Marmalade of Cherries with Currans._ + +Take four pounds of Cherries when they are stoned, and boil them alone +in their Liquor for half an hour very fast, then pour away the Liquor +from them, and put to them half a Pint and little more of the juice of +Currans, then boil a pound of double refin'd Sugar to a Candy height, +and put your Cherries and Juice of Currans in that, and boil them again +very fast till you find it to jelly very well. + + +52. _To preserve Rasberries._ + +Take the weight of your Rasberries in fine Sugar, and take some +Rasberries and bruise them a little; then take the clearest of the +bruised Rasberries, I mean the Juice and the weight of it in Sugar, and +your other Sugar named before, and boil it, and scum it, then put in +your whole Rasberries, and boil them up once, then let them stand over +the fire without boiling till you see it will Jelly, and that it look +clear, then take up your Rasberries one by one, and put them into +Glasses, then boil your Syrrop, and put it over them. + + +53. _To make Syrrop of Ale, good for weak People to take inwardly, or to +heal old Sores, applied thereto._ + +Take two Gallons of Ale Wort, the strongest you can get, so soon as it +is run from the Grounds, set it on the fire in a Pipkin, and let it boil +gently and that you do perceive it to be as though it were full of Rags; +run it through a strainer, and set it on the fire again, and let it boil +until it be thick, and scum it clean, and when it is much wasted, put it +into a lesser Pan to boil, or else it will burn; when it is thick +enough, take it off, and when it is cold, put it into Gallipots, take as +much as a Walnut fasting; and as much when you go to bed. + + +54. _To make whipt Sillibub._ + +Take half a Pint of Rhenish Wine or white Wine, put it into a Pint of +Cream, with the Whites of three Eggs, season it with Sugar, and beat it +as you do Snow-Cream, with Birchen Rods, and take off the Froth as it +ariseth, and put it into your Pot, so do till it be beaten to a Froth, +let it stand two or three hours till it do settle, and then it will eat +finely. + + +55. _To make Raisin Wine or Stepony._ + +Take four Gallons of Spring-water, four pounds of Raisins of the Sun +stoned, the juice of four good Limons, and the Rind of two cut thin, +boil the Raisins, and Pill in the Water for half an hour or more, then +put in the juice of Limon, and a little Spice, Sugar and Rosewater, and +let it stand but a little more over the fire; then put it into an +earthen pot, and beat it together till it be cold, then bottle it up, it +will keep but a few days. + +_Memorandum_, Two pounds of Sugar to one pound of Cowslips is enough for +Conserve. + + +56. _To boil Samphire._ + +Take Water and Salt so strong as will bear an Egg, boil it, and when it +boils, put in your Samphire unwashed, and let it scald a little, then +take it off, and cover it so close that no Air can get in, and set the +Pot upon a cold Wisp of Hay, and so let it stand all night, and it will +be very green, then put it up for your use. + + +57. _To make Cabbage Cream._ + +Take twenty five Quarts of new Milk, set it on the fire till it be ready +to boil, stir it all the while that it creams not, then pour it into +twenty several Platters so fast as you can, when it is cold, take off +the Cream with a Skimmer, and lay it on a Pie Plate in the fashion of a +Cabbage, crumpled one upon another, do thus three times, and between +every Layer you must mingle Rosewater and Sugar mingled thick, and laid +on with a Feather; some use to take a little Cream and boil it with +Ginger, then take it from the fire and season it with Rosewater and +Sugar, and the Juice of Jordan Almonds blanched and beaten, then stir it +till it be cold, that it cream not; then take Toasts of Manchet cut +thin, not too hard, nor brown, lay them in the bottom of the Dish, and +pour the Cream upon them, and lay the Cabbage over. + + +58. _To make a Trifle._ + +Take sweet Cream, season it with Rosewater and Sugar, and a little whole +Mace, let it boil a while, then take it off, and let it cool, and when +it is lukewarm put it into such little Dishes or Bowls as you mean to +serve it in; then put in a little Runnet, and stir it together; when +you serve it in, strew on some French Comfits. + + +59. _To make thick Cream._ + +Take sweet Cream, a little Flower finely searced, large Mace, a stick of +Cinamon, Sugar and Rosewater, let all these boil together till it be +thick, then put into it thick Cream, the yolks of Eggs beaten, then let +it seeth but a little while for fear of turning, then pour it out, and +when it is cold serve it in. + + +60. _To pickle Purslan to keep all the Year._ + +Take the Leaves from the stalks, then take the Pot you mean to keep them +in, and strew Salt over the bottom, then lay in a good row of the +Leaves, and strew on more Salt, then lay in a row of the stalks, and put +in more Salt, then a row of the Leaves, so keep it close covered. + + +61. _To Stretch Sheeps Guts._ + +After they are clean scowred, lay them in water nine days, shifting them +once a day, and they will be very easie to fill, and when they are +filled, they will come to their wonted bigness. + + +62. _To make Cream of Pastes and Jellies._ + +Put Eggs into the Cream as you do for Fool, and slice your Sweet-meats +very thin and boil with them, then sweeten it, and put it into a Dish. + + +63. _To make a rare Medicine for the Chine-Cough._ + +Make a Syrrop of Hysop-water and white Sugar Candy, then take the Powder +of Gum Dragon, and as much of white Sugar Candy mixed together, and eat +of it several times of the day, or take the above-named Syrrop, either +of them will do the Cure. + + +64. _For a Consumption._ + +Take of Syrrop of Violets, Syrrop of Horehound, Syrrop of Maidenhair and +Conserve of Fox Lungs, of each one ounce, mix them well together, and +take it often upon a Liquoras stick in the day time, and at night. + + +65. _To make very rare Ale._ + +When your Ale is tunned into a Vessel that will hold eight or nine +Gallons, and that hath done working, ready to be stopped up, then take +a Pound and half of Raisins of the Sun stoned and cut in pieces, and two +great Oranges, Meat and Rind, and sliced thin, with the Rind of one +Limon, and a few Cloves, one Ounce of Coriander seeds bruised, put all +these in a Bag, and hang them in the Vessel, and stop it up close; when +it hath stood four days, bottle it up, fill the Bottles but a little +above the Neck, and put into every one a Lump of fine Sugar, and stop +them close, and let it be three Weeks or a month before you drink it. + + +66. _To make Ale to drink within a Week._ + +Tun it into a Vessel which will hold eight Gallons, and when it hath +done working, ready to bottle, put in some Ginger sliced, and an Orange +stuck with Cloves, and cut here and there with a Knife, and a pound and +half of Sugar, and with a stick stir it well together, and it will work +afresh; when it hath done working, stop it close, and let it stand till +it be clear, then bottle it up and put a Lump of Sugar into every +Bottle, and then stop it close, and knock down the Corks, and turn the +Bottles the Bottoms upwards, and it will be fit to drink in a Weeks +time. + + +67. _For the Griping in the Guts._ + +Take a peniworth of Brandy, and a peniworth of Mithridate mixed +together, and drink it three nights together when you go to rest, or +take a little Oil of Aniseeds in a Glass of Sack three times. + + +68. _To make a Sack Posset._ + +Take twelve Eggs beaten very well, and put to them a Pint of Sack, stir +them well that they curd not, then put to them three Pints of Cream, +half a Pound of white Sugar, stirring them well together, when they are +hot over the fire, put them into a Bason, and set the Bason over a +boiling pot of water, until the Posset be like a Custard, then take it +off, and when it is cool enough to eat, serve it in with beaten Spice +strewed over it very thick. + + +69. _To make Pennado._ + +Take Oatmeal clean picked and well beaten, steep it in water all night, +then strain it and boil it in a Pipkin with some Currans, and a Blade or +two of Mace, and a little Salt; when it is well boiled, take it off, and +put in the Yolks of two or three new laid Eggs beaten with Rosewater, +then set it on a soft fire, and stir it that it curd not, then sweeten +it with Sugar, and put in a little Nutmeg. + + +70. _To make Cakes without Fruit._ + +Take four pounds of fine Flower, rub into it one pound of Butter very +well, then take warmed Cream, and temper it with Ale yest, so mix them +together, and make them into a Paste, put in a little Rosewater, and +several Spices well beaten, let it lie by the fire till the Oven heat, +and when you make it up, knead into it half a pound of Caraway Comfits, +and three quarters of a pound of Bisket-Comfits, make it up as fast as +you can, not too thick, nor cut it too deep, put it into a hoop well +butter'd, and wash it over with the White of an Egg, Rosewater, and +Sugar, and strew it with some Comfits; do not bake it too much. + + +71. _A Sack Posset without Milk._ + +Take thirteen Eggs and beat them very well, and while they are beating, +take a quart of Sack, half a pound of fine Sugar, and a Pint of Ale, and +let them boil a very little while, then put these Eggs to them, and stir +them till they be hot, then take it from the fire, and keep it stirring +a while, then put it into a fit Bason, and cover it close with a Dish, +then set it over the fire again till it arise to a Curd; then serve it +in with some beaten spice. + + +72. _A very fine Cordial._ + +One Ounce of Syrrop of Gilly-flowers, one dram of Confection of +Alkermes, one Ounce and a half of Burrage-water, the like of Mint-water, +one Ounce of Dr. _Mountsford's_ water, as much of Cinamon water mixed +together. + + +73. _The best way to preserve Goosberries green and whole._ + +Pick them clean and put them into water as warm as milk, so let them +stand close covered half an hour, then put them into another warm water +and let them stand as long, and so the third time, till you find them +very green; then take their weight in fine Sugar, and make a Syrrop, +then put them in, and let them boil softly one hour; then set them by +till the next day, then heat them again, so do twice, then take them +from that Syrrop and make a new Syrrop and boil them therein, till you +find they be enough. + + +74. _To make the Orange Pudding._ + +Take the rind of a small one pared very thin, and boiled in several +waters, and beaten very fine in a Mortar, then put to it four Ounces of +fine Sugar, and four Ounces of fresh Butter, and the Yolks of six Eggs, +and a little Salt, beat it together in the Mortar till the Oven heats, +and so butter a dish and bake it, but not too much; strew Sugar on it +and serve it to the Table, Bake it in Puff-past. + + +75. _To make French Bread._ + +Take half a Bushel of fine Flower, ten Eggs, one pound and a half of +fresh Butter, then put in as much Yest as you do into Manchet, temper it +with new milk pretty hot, and let it lie half an hour to rise, then make +it into Loaves or Rolls, and wash it over with an Egg beaten with Milk; +let not your Oven be too hot. + + +76. _To make a made dish._ + +Take four Ounces of sweet Almonds blanched, and beaten with Rosewater, +strain them into some Cream, then take Artichoke bottoms boiled tender, +and some boiled Marrow, then boil a quart of Cream with some Rosewater +and Sugar to some thickness, then take it off, and lay your Artichokes +into a Dish, and lay the Marrow on them, then mix your Almond Cream, and +the other together, and poure it over them, and set it on Coals till you +serve it in. + + +77. _To make a Cake with Almonds._ + +Take one pound and half of fine Flower, of Sugar twelve Ounces beaten +very fine, mingle them well together, then take half a pound of Almonds +blanched, and beaten with Rosewater, mingle all these with as much Sack +as will work it into a Paste, put in some Spice, some Yest, and some +plumped Currans with some Butter, and a little salt, to make it into a +Cake and bake it. + + +78. _To make a Sillibub._ + +Take a Limon pared and sliced very thin, then cover the bottom of your +Sillibub Pot with it, then strew it thick with fine Sugar, then take +Sack or white Wine, and make a Curd with some Milk or Cream, and lay it +on the Limon with a Spoon, then whip some Cream and Whites of Eggs +together, sweetened a little, and cast the Froth thereof upon your +Sillibub, when you lay in your Curd, you must lay Sugar between every +Lay. + + +79. _To make fine Water-Gruel._ + +Take the best Oatmeal beaten, and steep it in water all night, the next +day strain it, and boil it with a Blade of Mace, and when it is enough, +put in some Raisins and Currans which have been infused in a Pot (in a +Pot of seething Water) and a little Wine, a little Salt, a little Sugar, +and so eat it. + + +80. _To make Limon Cream._ + +Take a quart of Cream, keep it stirring on the fire until it be blood +warm, then take the Meat of three Limons sweetened well with Sugar, and +a little Orange Flower water, sweeten them so well that they may not +turn the Cream, then stir them into the Cream, on the fire with some +yolks of Eggs, and serve it cold; Limon Posset thickned with yolks of +Eggs, makes a fine Cawdle for a sick body. + + +81. _To make rare Cakes with Almonds._ + +Take two Pounds and an half of blanched Almonds beaten fine with +Rosewater, mix them with a Pound and three quarters of fine Sugar and +some Musk, and Ambergreece, six Whites of Eggs beaten to a Froth, let +them stand a little, then set them on a Chafing-dish of Coals, and dry +them a little, stirring them all the while, then take half a Peck of +Flower, put into it a little salt, three Pints of Ale-Yest, have in +readiness your Cream lukewarm, strain your Yest, and put into it six +spoonfuls of Sack, put in Spice into your Flower, and make all these +into a stiff Paste with the Cream, work it well and lay it by the fire +to rise one hour, then work into your Paste two pounds and a quarter of +fresh Butter; pull your Paste in pieces three times, then strew in a +pound of Caraway Comfits, and make this Paste into five Cakes, lay them +upon buttered Plates or double Papers, then strew Caraway Comfits on the +top and double refined Sugar; one hour will bake them sufficiently. + + +82. _To make_ Shrewsbury _Cakes._ + +Take four pounds of Flower, two pounds of Butter, one pound and an half +of fine Sugar, four Eggs, a little beaten Cinamon, a little Rosewater, +make a hole in the Flower, and put the Eggs into it when they are +beaten, then mix the Butter, Sugar, Cinamon, and Rosewater together, and +then mix them with the Eggs and Flower, then make them into thin round +Cakes, and put them into an Oven after the Houshold Bread is drawn; this +quantity will make three dozen of Cakes. + + +83. _To make Goosberry Wine._ + +Bruise ripe Goosberries with an Apple-Beater, but do not beat them too +small, then strain them through a hair strainer, and put your Juice into +an earthen Pot, keep it covered four or five days till it be clear, then +draw it out into another Vessel, letting it run into a hair sieve, stop +it close, and let it stand one fortnight, then draw it out into quart +Bottles, putting one Pound of Sugar into eight Bottles, stop them up +close, and in a week or fortnights time you may drink them. + + +84. _To make Damson Wine._ + +Take four Gallons of Water and put to every Gallon of Water four Pounds +of Malaga Raisins, and half a Peck of Damsons. + +Put the Raisins and Damsons into a Vessel without a head, cover the +Vessel and let them steep six days, stirring them twice every day; then +let them stand as long without stirring, then draw the Wine out of the +Vessel, and colour it with the infused juice of Damsons sweetened with +Sugar, till it be like Claret Wine, then put it into a Wine-vessel for a +fortnight, and then bottle it up. + + +85. _To pickle Cucumbers the very best way._ + +Take those you mean to pickle, and lay them in water and salt three or +four days, then take a good many great Cucumbers, and cut the outsides +of them into water, for the insides will be too pappy, boil them in that +Water, with Dill seeds and Fennel seeds, and when it is cold, put to it +some salt, and as much of Vinegar as will make it a strong Pickle, then +take them out of the Water and Salt, and pour this Liquor over them, so +let them stand close covered for a fortnight or three weeks. + +Then pour the Pickle from them and boil it, and when it is cold add to +it some more Vinegar, and put it to them again, so let them stand one +Month longer, and now and then when you see occasion, boil it again, and +when it is cold, put it to them, and every time you boil it, put some +Vinegar thereto, and lay the seeds and pieces of Cucumbers on the top, +and after the first fortnight when you boil it, put in some whole +Pepper and some whole Cloves and Mace, and always put the Liquor cold +over them. + + +86. _To make the best Orange Marmalade._ + +Take the Rinds of the deepest coloured Oranges, boil them in several +Waters till they are very tender, then mince them small, and to one +pound of Oranges, take a Pound of Pippins cut small, one Pound of the +finest Sugar, and one Pint of Spring-water, melt your Sugar in the Water +over the fire, and scum it, then put in your Pippins, and boil them till +they are very clear, then put in the Orange Rind, and boil them +together, till you find by cooling a little of it, that it will jelly +very well, then put in the Juice of two Oranges, and one Limmon, and +boil it a little longer; and then put it up in Gally-pots. + + +87. _To preserve White Quinces._ + +Take the fairest you can get, and coddle them very tender, so that a +straw may go through to the Core, then core them with a scoop or small +knife, then pare them neatly, and weigh them, to every pound of +Quinces, take one pound of double refined Sugar, and a Pint of the +Water wherein thin slices of Pippins have been boiled; for that is of a +Jellying quality, put your Sugar to the Pippin water, and make a Sirrup, +and scum it, then put in your Quinces, and boil them very quick, and +that will keep them whole and white, take them from the fire sometimes +and shake them gently, keep them clean scummed, when you perceive them +to be very clear, put them into Gally-pots or Glasses, then warm the +Jelly and put it to them. + + +88. _To make Conserve of Red Roses._ + +Take their Buds and clip off the Whites, then take three times their +weight in Sugar double refin'd; beat the Roses well in a Mortar, then +put in the Sugar by little and little, and when you find it well +incorporated, put it into Gally-pots, and cover it with Sugar, and so it +will keep seven years. + + +89. _To make plain Bisket-Cakes._ + +Take a Pottle of Flower, and put to it half a pound of fine Sugar, half +an Ounce of Caraway seeds, half an Ounce of Anniseeds, six spoonfuls of +Yest, then boil a Pint of Water or little more, put into it a quarter +of a Pound of Butter or a little more, let it stand till it be cold, +then temper them together till it be as thick as Manchet, then let it +lie a while to rise, so roul them out very thin, and prick them, and +bake them in an Oven not too hot. + + +90. _To make Green Paste of Pippins._ + +Take your Pippins while they be green, and coddle them tender, then peel +them, and put them into a fresh warm Water, and cover them close, till +they are as green as you desire. Then take the Pulp from the Core, and +beat it very fine in a Mortar, then take the weight in Sugar, and wet it +with Water, and boil it to a Candy height, then put in your Pulp, and +boil them together till it will come from the bottom of the Skillet, +then make it into what form you please, and keep them in a stove. + + +91. _To make Paste of any Plumbs._ + +Take your Plumbs, and put them into a Pot, cover them close, and set +them into a Pot of seething Water, and so let them be till they be +tender, then pour forth their Liquor, and strain the Pulp through a +Canvas strainer, then take to half a Pound of the Pulp of Plumbs half a +Pound of the Pulp of Pippins, beat them together, and take their weight +in fine Sugar, with as much Water as will wet it, and boil it to a Candy +height; then put in your Pulp, and boil them together till it will come +from the bottom of the Posnet, then dust your Plates with searced Sugar, +and so keep them in a Stove to dry. + + +92. _To make Almond Ginger-Bread._ + +Take a little Gum-Dragon and lay it in steep in Rosewater all night, +then take half a Pound of Jordan Almonds blanched and beaten with some +of that Rosewater, then take half a pound of fine Sugar beaten and +searced, of Ginger and Cinamon finely searced, so much as by your taste +you may judge to be fit; beat all these together into a Paste, and dry +it in a warm Oven or Stove. + + +93. _To make Snow Cream._ + +Take a Pint of Cream, and the Whites of three Eggs, one spoonful or two +of Rosewater, whip it to a Froth with a Birchen Rod, then cast it off +the Rod into a Dish, in the which you have first fastened half a Manchet +with some Butter on the bottom, and a long Rosemary sprig in the +middle; when you have all cast the Snow on the dish, then garnish it +with several sorts of sweet-meats. + + +94. _To preserve Oranges and Limons that they shall have a Rock Candy on +them in the Syrrup._ + +Take the fairest and cut them in halves, or if you will do them whole, +then cut a little hole in the bottom, so that you may take out all the +meat, lay them in water nine days, shifting them twice every day, then +boil them in several Waters, till a straw will run through them, then +take to every Pound of Orange or Limon one Pound of fine Sugar, and one +quart of Water, make your Syrrup, and let your Oranges or Limons boil a +while in it, then let them stand five or six days in that Syrrup, then +to every Pound, put one Pound more of Sugar into your Syrrup, and boil +your Oranges till they be very clear, then take your Oranges out, and +boil your Syrrup almost to Candy, and put to them. + + +95. _To make Sugar Plate._ + +Take a little Gum-Dragon laid in steep in Rosewater till it be like +Starch, then beat it in a Mortar with some searced Sugar till it come +to a perfect Paste, then mould it with Sugar, and make it into what form +you please, and colour some of them, lay them in a warm place, and they +will dry of themselves. + + +96. _To make Artificial Walnuts._ + +Take some of your Sugar Plate, print it in a Mould fit for a Walnut +Kernel, yellow it over with a little Saffron, then take searced Cinamon +and Sugar, as much of the one as the other, work it in Paste with some +Rosewater, wherein Gum Dragon hath been steeped, and print it in a Mould +for a Walnut shell, and when they are dry, close them together over the +shell with a little of the Gum water. + + +97. _To make short Cakes._ + +Take a Pint of Ale Yest, and a Pound and half of fresh Butter, melt your +Butter, and let it cool a little, then take as much fine Flower as you +think will serve, mingle it with the Butter and Yest, and as much +Rosewater and Sugar as you think fit, and if you please, some Caraway +Comfits, so bake it in little Cakes; they will last good half a year. + + +98. _To preserve red Roses, which is as good and effectual as any +Conserve, and made with less trouble._ + +Take Red Rose Buds clipped clean from their Whites one pound, put them +into a Skillet with four Quarts of Water, Wine measure, then let them +boil very fast till three Quarts be boiled away, then put in three +pounds of fine Sugar, and let it boil till it begins to be thick, then +put in the Juice of a Limon, and boil it a little longer, and when it is +almost cold, put it into Gally-Pots, and strew them over with searced +Sugar, and so keep them so long as you please, the longer the better. + + +99. _A fine Cordial Infusion._ + +Take the flesh of a Cock Chick cut in small pieces, and put into a Glass +with a wide Mouth, put to it one Ounce of Harts-horn, half an Ounce of +Red Coral prepared, with a little large Mace, and a slice or two of +Limon, and two Ounces of White Sugar-Candy, stop the Glass close with a +Cork, and set it into a Vessel of seething Water, and stuff it round +with Hay that it jog not; when you find it to be enough, give the sick +Party two spoonfuls at a time. + + + +100. _For a Cough of the Lungs._ + +Take two Ounces of Oil of sweet Almonds newly drawn, three spoonfuls of +Colts-foot Water, two spoonfuls of Red Rose-Water, two Ounces of white +Sugar-Candy finely beaten; mingle all these together, and beat it one +hour with a spoon, till it be very white; then take it often upon a +Licoras stick. This is very good. + + +101. _To preserve Grapes._ + +Take your fairest white Grapes and pick them from the stalks, then stone +them carefully, and save the Juice, then take a pound of Grapes, a pound +of fine Sugar, and a pint of water wherein sliced Pippins have been +boiled, strain that water, and with your Sugar and that make a Syrup, +when it is well scummed put in your Grapes, and boil them very fast, and +when you see they are as clear as glass, and that the Syrup will jelly, +put them into Glasses. + + +102. _To make Collops of Bacon in Sweet-meats._ + +Take some Marchpane Paste, and the weight thereof in fine Sugar beaten +and searsed, boil them on the fire, and keep them stirring for fear +they burn, so do till you find it will come from the bottom of the +Posnet, then mould it with fine Sugar like a Paste, and colour some of +it with beaten Cinnamon, and put in a little Ginger, then roll it broad +and thin, and lay one upon another till you think it be of a fit +thickness and cut it in Collops and dry it in an Oven. + + +103. _To make Violet Cakes._ + +Take them clipped clean from the whites and their weight in fine Sugar, +wet your Sugar in fair water, and boil it to a Candy height, then put in +your Violets, and stir them well together, with a few drops of a Limon, +then pour them upon a wet Pye-Plate, or on a slicked paper, and cut them +in what form you please; do not let them boil, for that will spoil the +colour: Thus you may do with any Herb or Flower, or with any Orange or +Limon Pill, and, if you like it, put in a little Musk or Ambergreece. + + +104. _To preserve white Damsons._ + +Take to every pound one pound of fine Sugar and a quarter of a pint of +fair water, make your Syrup and scum it well, then take it from the +fire, and when it is almost cold put in your Damsons, and let them +scald a little, then take them off a while, and then set them on again; +when you perceive them to be very clear, put them into Pots or Glasses. + + +105. _To make a very good Cake._ + +Take a peck of Flower, four pound of Currans well washed, dryed and +picked, four pounds of Butter, one pound of Sugar, one ounce of +Cinnamon, one ounce of Nutmegs, beat the Spice and lay it all night in +Rosewater, the next day strain it out, then take one pint and an half of +good Ale-Yest the Yolks of 4 Eggs, a pint of Cream, put a pound of the +butter into the warmed Cream, put the rest into the Flower in pieces, +then wet your Flower with your Cream, and put in your Currans, and a +little Salt, and four or five spoonfuls of Caraway-Comfits and your +Spice, mix them all and the Yest well together, and let it lie one hour +to rise, then make it up and Bake it in a Pan buttered: It may stand two +hours. + + +106. _To make Paste Royal._ + +Take Quince Marmalade almost cold, and mould it up with searced Sugar to +a Paste, them make it into what form you please and dry them in a Stove. + + + +107. _To make Paste of Pippins coloured with Barberries._ + +Take the Pulp of Codled Pippins, and as much of the Juice of Barberries +as will colour it, then take the weight of it in fine Sugar, boil it to +a Candy height, with a little water, then put in your Pulp beaten very +well in a mortar, boil it till it come from the bottom of the Posnet, +then dust your Plate with Sugar, and drop them thereon, and dry them in +a Stove or warm Oven. + + +108. _To preserve Barberries._ + +Take one Pound of stoned Barberries and twice their weight in fine +Sugar, then strip two or three handfuls of Barberries from their stalks, +and put them into a Dish with as much Sugar as Barberries, over a +Chafing dish of Coals, when you see they are well plumped, strain them, +then wet your other Sugar with this, and no Water, boil it and scum it, +and then put in your stoned Barberries, and boil them till they are very +clear. + + +109. _To make Jelly of Currans or of any other Fruit._ + +Take your Fruit clean picked from the stalks, and put them into a long +Gally-pot, and set it into a Kettle of Water close covered; keep the +Water boiling till you find the Fruit be well infused, then pour out the +clearest, and take the weight of it in fine Sugar, wet your Sugar with +Water, and boil it to a Candy height, then put in your clear Liquor, and +keep it stirring over a slow fire till you see it will jelly, but do not +let it boil; the Pulp which is left of the Liquor, you may make Paste of +if you please, as you do the Pippin Paste before named. + + +110. _To make a Goosberry Fool._ + +Take a Pint and an half of Goosberries clean picked from the stalks, put +them into a Skillet with a Pint and half of fair Water, scald them till +they be very tender, then bruise them well in the Water, and boil them +with a Pound and half of fine Sugar till it be of a good thickness, then +put to it the Yolks of six Eggs and a Pint of Cream, with a Nutmeg +quartered, stir these well together till you think they be enough, over +a slow fire, and put it into a Dish, and when it is cold, eat it. + + +111. _To make perfumed Lozenges._ + +Take twelve Grains of Ambergreece, and six grains of Musk, and beat it +with some Sugar plate spoken of before, then roule it out in thin Cakes, +and make them into what form you please, you may make them round like a +Sugar Plumb, and put a Coriander seed in each of them, and so they will +be fine Comfits, and you may make them into Lozenges to perfume Wine +with. + + +112. _To Candy Eryngo Roots._ + +Take the Roots new gathered, without Knots or Joints, wash them clean, +and boil them in several Waters till they are very tender, then wash +them well, and dry them in a Cloth, slit them, and take out the Pith, +and braid them in Braids as you would a Womans Hair, or else twist them, +then take twice their weight in fine Sugar, take half that Sugar, and to +every Pound of Sugar, one quarter of a pint of Rosewater and as much +fair water, make a syrup of it, and put in your roots and boil them, and +when they are very clear, wet the rest of the Sugar with Rosewater, and +boil it to a Candy height, then put in the Roots and boil them, and +shake them, and when they be enough, take them off, and shake them till +they are cold and dry, then lay them upon Dishes or Plates till they are +throughly dry, and then put them up; thus you may do Orange or Limon, or +Citron Pill, or Potato Roots. + + +113. _To preserve Goosberries._ + +Take your Gooseberries, and stone them, then take a little more than +their weight in fine Sugar, then with as much Water as will melt the +Sugar, boil it and scum it, then put in your Goosberries, and boil them +apace till they be clear, then take up your Goosberries, and put them +into Glasses, and boil the Syrup a little more, and put over them. + + +114. _To make Leach and to colour it._ + +Take one Ounce of Isinglass and lay it in Water four and twenty hours, +changing the Water three or four times, then take a quart of new Milk, +boiled with a little sliced Ginger and a stick of Cinamon, one spoonful +of Rosewater, and a quarter of a Pound of Sugar, when it hath boiled a +while, put in the Isinglass, and boil it till it be thick, keeping it +always stirring, then strain it, and keep it stirring, and when it is +cold, you may slice it out, and serve it upon Plates; you may colour it +with Saffron, and some with Turnsole, and lay the White and that one +upon another, and cut it, and it will look like Bacon; it is good for +weak people, and Children that have the Rickets. + + +115. _To take away the Signs of the Small Pox._ + +Take some Spercma-ceti, and twice so much Virgins Wax, melt them +together and spread it upon Kids Leather, in the shape of Mask, then lay +it upon the Face, and keep it on night and day, it is a very fine +Remedy. + + +116. _For Morphew, or Freckles, and to clear the Skin._ + +Take the Blood of any Fowl or Beast, and wipe your Face all over with it +every night when you go to bed for a fortnight together, and the next +day wash it all off with White Wine, and white Sugar Candy, and +sometimes hold your face over the smoke of Brimstone for a while, and +shut your eyes, if you add the Juice of a Limon to the white Wine, it +will be the better. + + +117. _To make Almond Butter to look white._ + +Take about two Quarts of Water, the bottom of a Manchet, and a Blade of +large Mace, boil it half an hour, and let it stand till it be cold, then +take a Pound of sweet Almonds blanched, and beaten with Rosewater very +fine, so strain them with this Water many times, till you think the +virtue is out of them, and that it be a thick Almond Milk, then put it +into a Skillet, and make it boiling hot, that it simper, then take a +spoonful of the Juice of a Limon, and put into it, stirring of it in, +and when you perceive it ready to turn, then take it from the fire, and +take a large fine Cloth, and cast your Liquor all over the Cloth with a +Ladle, then scrape it altogether into the middle with a Spoon, then tie +it hard with a Packthred, so let it hang till the next morning, then put +in a Dish, and sweeten it with Rosewater and Sugar, put a little +Ambergreece if you please. + + +118. _For the Ptisick._ + +Take a Pottle of small Ale, one Pound of Raisins of the Sun stoned, with +a little handful of Peniroyal, boil these together, and add a little +Sugar-candy to it, and take five or six spoonfuls at a time four or five +times in a day for a good while. + + +119. _Marmalade of Apricocks._ + +Take the ripest and stone them and pare them, and beat them in a Mortar, +then boil the Pulp in a Dish over a Chafing-dish of Coals, till it be +somewhat dry, then take the weight in fine Sugar, and boil it to a Candy +height, with some Rosewater, then put in your Pulp, and boil them +together till it will come from the bottom of the Skillet, and always +keep it stirring, for fear it burn, then put it into Glasses. + + +120. _Syrup of Turneps._ + +Take of the best and pare them, and bake them in a Pot, then take the +clear Juice from them, and with the like weight in fine Sugar make it +into a Syrup, and a little Licoras to it, and take it often. + + +121. _To make a good Jelly._ + +Take a lean Pig, dress it clean, and boil it in a sufficient quantity of +Fair Water, with four Ounces of green Licoras scraped and bruised, +Maidenhair two handfuls, Colts-foot one handful, Currans half a Pound, +Dates two Ounces stoned and sliced, Ivory one Ounce, Hartshorn one +Ounce, boil these to a strong Jelly, and strain it, and take off the +Fat, then put to it half a Pound of Sugar, and half a Pint of white +Wine, and so eat it at your pleasure. + + +122. _A most excellent Cordial proved by very many._ + +Take three Grains of East Indian Bezoar, as much of Ambergreece, powder +them very fine with a little Sugar, and mingle it with a spoonful and +half of the Syrup of the juice of Citrons, one Spoonful of Syrup of +Clovegilliflowers, and one spoonful of Cinamon Water, so take it warmed. + + +123. _To make the black Juice of Licoras._ + +Take two Gallons of running Water, three handfuls of unset Hysop, three +pounds and half of Licoras scraped, and dried in the Sun and beaten, +then cover it close, and boil it almost a whole day in the Water, when +it is enough, it will be as thick as Cream, then let it stand all night, +the next morning strain it, and put it in several Pans in the Sun to +dry, till it work like wax, then mould it with White Sugar Candy beaten +and searced, then print it in little Cakes, and print them with Seals, +and dry them. + + +124. _To make Marchpane._ + +Take two Pounds of Jordan Almonds, blanch and beat them in a Mortar with +Rosewater, then take one Pound and half of Sugar finely searced, when +the Almonds are beaten to a fine Paste with the Sugar, then, take it out +of the Mortar, and mould it with searced Sugar, and let it stand one +hour to cool, then roll it as thin as you would do for a Tart, and cut +it round by the Plate, then set an edge about it, and pinch it, then set +it on a bottom of Wafers, and bake it a little, then Ice it with +Rosewater and Sugar, and the White of an Egg beaten together, and put it +into the Oven again, and when you see the Ice rise white and high, take +it out, and set up a long piece of Marchpane first baked in the middle +of the Marchpane, stick it with several sorts of Comfits, then lay on +Leaf-gold with a Feather and the White of an Egg beaten. + + +125. _To preserve Green Pippins._ + +Scald some green Pippins carefully, then peel them, and put them into +warm water, and cover them, and let them stand over a slow fire till +they are as green as you would have them, and so tender as that a straw +may run through them, then to every pound of Apples, take one pound of +fine Sugar, and half a pint of water, of which make a Syrup, and when +you have scumm'd it clean, put in your Apples, and let them boil a +while, then set them by till the next day, then boil them throughly, and +put them up. + + +126. _To preserve Peaches._ + +Take your Peaches when you may prick a hole through them, scald them in +fair water and rub the Fur off from them with your Thumb, then put them +in another warm water over a slow fire, and cover them till they be +green, then take their weight in fine Sugar and a little water, boil it +and scum it, then put in your Peaches, and boil them till they are +clear, so you may do green Plumbs or green Apricocks. + + +127. _Marmalade of Damsons._ + +Take two Pounds of Damsons, and one Pound of Pippins pared and cut in +pieces, bake them in an Oven with a little sliced Ginger, when they are +tender, poure them into a Cullender, and let the Syrup drop from them, +then strain them, and take as much sugar as the Pulp doth weigh, boil it +to a Candy height with a little water, then put in your Pulp, and boil +it till it will come from the bottom of the Skillet, and so put it up. + + +128. _Marmalade of Wardens._ + +Bake them in an earthen pot, then cut them from the Core and beat them +in a Mortar, then take their weight in fine Sugar, and boil it to a +Candy height with a little beaten Ginger, and boil it till it comes from +the bottom of the Posnet; and so do with Quinces if you please. + + +129. _Marmalade of green Pippins to look green._ + +Scald them as you do to preserve, then stamp them in a Mortar, and take +their weight in fine Sugar, boil it to a Candy height with a little +water, then boil it and the Pulp together, till it will come from the +bottom of Posnet. + + +130. _To preserve green Walnuts._ + +Take them and steep them all night in water, in the morning pare them +and boil them in fair water till they be tender, and then stick a Clove +into the head of each of them, then take one Pound and half of Sugar to +every pound of Walnuts, and to every pound of Sugar one Pint of +Rosewater, make a Syrup of it, and scum it, then put in your Walnuts, +and boil them very leasurely till they are enough; then put in a little +Musk or Ambergreece with a little Rosewater, and boil them a little +more, and put them up; it is a very good Cordial, and will keep seven +years or more. + + +131. _To dry old Pippins._ + +Pare them, and bore a hole through them with a little Knife or Piercer, +and cut some of them in halves, take out the Cores of them as you cut +them, then put them into a Syrup of Sugar and water, as much as will +cover them in a broad preserving Pan, let them boil so fast as may be; +taking them sometimes from the fire, scumming them clean; when you +perceive your Apples clear, and Syrup thick, then take them up, and set +them into a warm Oven from the Syrup, all night, the next morning turn +them, and put them in again, so do till they are dry; if you please to +glister some of them, put them into your Candy-pot but one night, and +lay them to dry the next day, and they will look like Crystal. + + +132. _To preserve Bullace as green as grass._ + +Take them fresh gathered, and prick them in several places, scald them +as you do your green Peaches, then take their weight in fine sugar, and +make a Syrup with a little water, then put in your Bullace, and boil +them till they be very clear, and the Syrup very thick. + + +133. _To preserve Medlars._ + +Take them at their full growth, pare them as thin as you can, prick them +with your Knife, and parboil them reasonable tender, then dry them with +a Cloth, and put to them as much clarified sugar as will cover them; let +them boil leisurely, turning them often, till they have well taken the +sugar, then put them into an earthen Pot, and let them stand till the +next day, then warm them again half an hour; then take them up and lay +them to drain, then put into that Syrup half a pint of water wherein +Pippins have been boiled in slices, and a quarter of a Pound of fresh +sugar, boil it, and when it will jelly, put it to the Medlars in +Gallipots or Glasses. + + +134. _To make Conserve of Violets._ + +Take a pound clean cut from the whites, stamp them well in a Mortar, and +put to them two or three Ounces of white Sugar-Candy, then take it out +and lay it upon a sleeked Paper, then take their weight in fine sugar, +and boil it to a Candy height with a little water, then put in your +Violets, and a little Juice of Limon, and then let them have but one +walm or two over the fire, stirring it well; then take it off; and when +it is between hot and cold, put it up, and keep it. + + +135. _To cast all kinds of shapes, what you please, and to colour them._ + +Take half a pound of refined Sugar, boil it to a Candy height with as +much Rosewater as will melt it, then take moulds made of Alabaster, and +lay them in water one hour before you put in the hot Sugar, then when +you have put in your Sugar turn the mould about in your hand till it be +cool, then take it out of the mould, and colour it according to the +nature of the Fruit you would have it resemble. + + +136. _To dry Pears without Sugar._ + +Pare them, and leave the stalks and pipps on them, then bake them in an +earthen pot with a little Claret Wine, covered, then drain them from the +Syrup, and dry them upon Sieves in a warm Oven, turning them morning and +evening, every time you turn them hold them by the stalk and dip them in +the Liquor wherein they were baked and flat them every time a little. + +If you do them carefully they will look very red and clear and eat +moist, when they are dry put them up. + + +137. _To make Rasberry Wine._ + +Take Rasberries and bruise them with the back of a spoon, and strain +them, and fill a bottle with the juyce, stop it, but not very close, let +it stand four or five days, then pour it from the Grounds into a Bason, +and put as much White-wine or Rhenish as your juyce will well colour, +then sweeten it with Loaf Sugar, then bottle it and keep it, and when +you drink it you may perfume some of it with one of the Lozenges spoken +of before. + + +138. _To preserve Oranges in jelly._ + +Take the thickest rind Oranges, chipped very thin, lay them in water +three or four days, shifting them twice every day, then boil them in +several waters, till you may run a straw through them, then let them lye +in a Pan of water all night, then dry them gently in a Cloth, then take +to every Pound of Oranges one Pound and an half of Sugar, and a Pint of +water, make thereof a syrup; then put in your Oranges, and boil them a +little, then set them by till the next day, and boil them again a +little, and so do for four or five days together, then boil them till +they are very clear, then drain them in a sieve, then take to every +Pound of Oranges one quarter of a Pint of water wherein sliced Pippins +have been boiled into your syrup, and to every quarter of a Pint of that +water, add a quarter of a Pound of fresh Sugar, boil it till it will +jelly, then put your Oranges into a Pot or a Glass, and put the jelly +over them; you may if you please, take all the Meat out of some of your +Oranges at one end, and fill it with preserved Pippin, and if you put in +a little Juice of Orange and Limon into your Syrup when it is almost +boiled, it will be very fine tasted. + + +138. [Transcriber's note: so numbered in original] _To make Cristal +Jelly._ + +Take a Knuckle of Veal and two Calves Feet, lay them in water all night, +then boil them in Spring water, till you perceive it to be a thick +Jelly, then take them out, and let your Jelly stand till it be cold, +then take the clearest, and put it into a Skillet, and sweeten it with +Rosewater and fine Sugar, and a little whole Spice, and boil them +together a little, and so eat it when it is cold. + + +139. _To make_ China-_Broth._ + +Take three Ounces of _China_ sliced thin, and three Pints of fair water, +half an ounce of Harts-horn, let it steep together twelve hours, then +put in a Red Cock cut in pieces and bruised, one Ounce of Raisins of the +Sun stoned, one ounce of Currans, one ounce of Dates stoned, one Parsley +root, one Fennel-root, the Pith being taken out, a little Burrage and +Bugloss, and a little Pimpernel, two Ounces of Pearl Barley; boil all +these together till you think they be well boiled, then strain it out. + + +140. _To make Court Perfumes._ + +Take three Ounces of Benjamin, lay it all night in Damask Rose buds +clean cut from the white, beat them very fine in a stone Mortar till it +come to a Paste, then take it out and mix it with a dram of Musk finely +beaten, as much Civet, mould them up with a little searced Sugar, and +dry them between Rose Leaves each of them, then dry them very well and +keep them to burn, one at a time is sufficient. + + +141. _A Syrup for a Cold._ + +Take Long-wort of the Oak, Sage of _Jerusalem_, Hysop, Colts-foot, +Maidenhair, Scabious, Horehound, one handful of each, four Ounces of +Licoras scraped, two Ounces of Anniseeds bruised, half a pound of +Raisins of the Sun stoned, put these together into a Pipkin with two +quarts of Spring water, let them stand all night to infuse close +stopped, when it is half boiled away, strain it out, and put to it to +every pint of liquor a pound of Sugar and boil it to a Syrup. + + +142. _To make white Marmalade of Quinces._ + +Coddle them so tender that a straw may run thorow them, then take grated +Quinces and strain the Juice from them, then slice your scalded Quinces +thin and weigh them, and take a little above their weight in fine Sugar, +wet your Sugar with the raw juice, boil it and scum it, then put in your +sliced Quinces and boil them up quick till they jelly, then put them +into Glasses. + + +143. _The white juice of Licoras._ + +Take one pound of Licoras clean scraped, cut it thin and short, and dry +it in an Oven, then beat it fine in a Mortar, then put it into a stone +Jugg, and put thereto of the water of Colts-foot, Scabius, Hysop and +Horehound, as much as will stand four fingers deep above the Licoras, +then set this Jugg, close stopped, into a Kettle of water, and keep the +water boiling, let it be stuffed round with hay that it jog not, let it +stand so four hours, and so do every other day for the space of ten +days; then strain it into a dish, set the dish over boiling water, and +let it vapour away till it be thick, then add to it one pound of fine +Sugar-Candy, the best and whitest you can get, beaten very well, then +put it into several dishes and dry it in the Sun, or in a warm Oven, +beating it often with bone knives till it be stiff, then take as much +Gum Dragon steeped in Rose-water as will make it pliable to your hand, +then make it into little Rolls, and add two grains of Musk or +Ambergreece and a few drops of Oyl of Anniseed, and so make them into +little Cakes, and print them with a Seal and then dry them. + + +144. _To dry Plumbs naturally._ + +Take of any sort and prick them and put them into the bottom of a Sieve +dusted with Flower to keep them from sticking, let them stand in a warm +Oven all night, the next morning turn them upon a clean Sieve, and so do +every day till you see that they are very dry. + + +145. _To dry preserved Pears._ + +Wash them from their Syrup, then take some fine Sugar and boil it to a +Candy height with a little water, then put in your Pears, and shake them +very well up and down, then lay them upon the bottom of a Sieve, and dry +them in a warm Oven and so keep them. + + +146. _To make little Cakes with Almonds._ + +Put into a little Rosewater two grains of Ambergreece, then take a pound +of blanched Almonds and beat them with this Rosewater, then take a Pound +of your finest Sugar, beaten and searced, and when your Almonds are well +beaten, mix some of the Sugar with them, then make your Cakes, and lay +them on Wafer sheets; and when they are half baked, take the rest of the +Sugar, being boiled to a Candy height with a little Rosewater, and so +with a Feather wash them over with this, and let them stand a while +longer. + + +147. _To make very pretty Cakes that will keep a good while._ + +Take a Quart of fine Flower and the yolks of 4 Eggs, a quarter of a +pound of Sugar, and a little Rosewater, with some beaten Spice, and as +much Cream as will work it into a Paste, work it very well and beat it, +then rowl it as thin as possible, and cut them round with a Spur, such +as the Pastry Cooks do use; then fill them with Currans first plumped a +little in Rosewater and Sugar, so put another sheet of Paste over them +and close them, prick them, and bake them but let not your Oven be too +hot; you may colour some of them with Saffron if you please, and some of +them you may ice over with Rosewater and Sugar, and the White of an Egg +beaten together. + + +148. _To make a Paste to wash your hands withal._ + +Take a Pound of bitter Almonds, blanch them and beat them very fine in a +Mortar with four Ounces of Figgs, when it is come to a paste, put it +into a Gallipot and keep it for your use; a little at a time will serve. + + +149. _To keep Flowers all the Year._ + +Take any sort of pretty Flowers you can get, and have in readiness some +Rosewater made very slippery by laying Gum Arabick therein. + +Dip your Flowers very well, and swing it out again, and stick them in a +sieve to dry in the Sun, some other of them you may dust over with fine +Flower, and some with searced Sugar, after you have wetted them, and so +dry them. + +Either of them will be very fine, but those with Sugar will not keep so +well as the other; they are good to set forth Banquets, and to garnish +Dishes, and will look very fresh, and have their right smell. + + +150. _Conserve of Barberries._ + +Take Barberries, infuse them in a pot as other Fruits spoken of before, +then strain them, and to every pound of liquor take two pounds of Sugar, +boil them together over the fire till it will come from the bottom of +the Posnet, and then put it into Gally-pots and keep it with fine Sugar +strewed over it. + + +151. _To preserve Barberries without Fire._ + +Take your fairest bunches and lay a Lay of fine Sugar into the bottom of +the pot, and then a Lay of Barberries, and then Sugar again, till all be +in, and be sure to cover them deep with Sugar last of all, and cover +your pot with a bladder wet and tyed on, that no Air get in, and they +will keep and be good, and much better to garnish dishes with than +pickled Barberries, and are very pleasant to eat. + + +152. _To Candy Almonds to look as though they had their Shells on._ + +Take Jordan Almonds and blanch them, then take fine Sugar, wet it with +water, and boil it to a Candy height, colour it with Cochineal, and put +in a grain of Ambergreece; when you see it at a Candy height, put in +your Almonds well dried from the Water, and shake them over the fire +till you see they are enough, then lay them in a Stove or some other +warm place. + + +153. _To Candy Carrot Roots._ + +Take of the best and Boil them tender then pare them, and cut them in +such pieces as you like; then take fine Sugar boiled to a Candy height +with a little Water, then put in your Roots, and boil them till you see +they will Candy; but you must first boil them with their weight in Sugar +and some Water, or else they will not be sweet enough; when they are +enough, lay them into a Box, and keep them dry: thus you may do green +Peascods when they are very young, if you put them into boiling water, +and let them boil close covered till they are green, and then boiled in +a Syrup, and then the Candy, they will look very finely, and are good +to set forth Banquets, but have no pleasant taste. + + +154. _To make Syrup of Violets._ + +Take Violets clipped clean from the Whites, to every Ounce of Violets +take two Ounces of Water, so steep them upon Embers till the Water be as +blew as a Violet, and the Violets turned white, then put in more Violets +into the same Water, and again the third time, then take to every Quart +of Water four Pounds of fine Sugar, and boil it to a Syrup, and keep it +for your use; thus you may also make Syrup of Roses. + + +155. _To make a Syrup for any Cough._ + +Take four Ounces of Licoras scraped and bruised, Maidenhair one Ounce, +Aniseeds half an Ounce, steep them in Spring water half a day, then boil +it half away; the first quantity of water which you steep them in must +be four Pints, and when it is half boiled away, then add to it one Pound +of fine Sugar, and boil it to a Syrup, and take two spoonfuls at a time +every night when you go to rest. + + +156. _A pretty Sweet-meat with Roses and Almonds._ + +Take half a Pound of Blanched Almonds beaten very fine with a little +Rosewater, two Ounces of the Leaves of Damask Roses beaten fine, then +take half a pound of Sugar, and a little more, wet it with water, and +boil it to a Candy height, then put in your Almonds and Roses, and a +grain of Musk or Ambergreece, and let them boil a little while together, +and then put it into Glasses, and it will be a fine sort of Marmalade. + + +157. _The best sort of Hartshorn Jelly to serve in a Banquet._ + +Take six Ounces of Hartshorn, put it into two Quarts of Water and let it +infuse upon Embers all night, then boil it up quick, and when you find +by the Spoon you stir it with, that it will stick to your mouth, if you +do touch it, and that you find the Water to be much wasted, strain it +out, and put in a little more than half a Pound of fine Sugar, a little +Rosewater, a Blade of Mace, and a Stick of Cinamon, the Juice of as many +Limons will give it a good taste, with two Grains of Ambergreece, set +it over a slow fire, and do not let it boil, but when you find it to be +very thick in your mouth, then put it softly into Glasses; and set it +into a Stove, and that will make it to jelly the better. + + +158. _To make Orange or Limon Chips._ + +Take the parings of either of these cut thin, and boil them in several +waters till they be tender, then let them lie in cold water a while, +then take their weight in Sugar or more, and with as much water as will +wet it, boil it and scum it, then drain your Chips from the cold water, +and put them into a Gally-pot; and pour this Syrup boiling hot upon +them, so let them stand till the next day, then heat the Syrup again and +pour over them, so do till you see they are very clear, every day do so +till the Syrup be very thick, and then lay them out in a Stove to dry. + + +159. _To make Cakes of Almonds in thin slices._ + +Take four Ounces of Jordan Almonds, blanch them in cold water, and slice +them thin the long way, then mix them with little thin pieces of Candied +Orange and Citron Pill, then take some fine Sugar boiled to a Candy +height with some water, put in your Almonds, and let them boil till you +perceive they will Candy, then with a spoon take them out, and lay them +in little Lumps upon a Pie-plate or sleeked Paper, and before they be +quite cold strew Caraway Comfits on them, and so keep them very dry. + + +160. _To make Chips of any Fruit._ + +Take any preserved Fruit, drain it from the syrup, and cut it thin, then +boil Sugar to a Candy height, and then put your Chips therein, and shake +them up and down till you see they will Candy, and then lay them out; or +take raw Chips of Fruit boiled first in Syrup, and then a Candy boiled, +and put over them hot, and so every day, till they begin to sparkle as +they lie, then take them out, and dry them. + + +161. _To preserve sweet Limons._ + +Take the fairest, and chip them thin, and put them into cold water as +you chip them, then boil them in several waters till a straw may run +through them, then to every pound of limon, take a pound and half of +fine Sugar, and a pint of water, boil it together, and scum it, then +let your Limons scald in it a little, and set them by till the next day, +and every other day heat the syrup only and put to them; so do 9 times, +and then at last boil them in the Syrup till they be clear, then take +them out, and put them into Pots, and boil the Syrup a little more, and +put to them; if you will have them in Jelly, make your Syrup with Pippin +water. + + +162. _To make a Custard for a Consumption._ + +Take four Quarts of Red Cows Milk, four Ounces of Conserve of Red Roses, +prepared Pearl, prepared Coral, and white Amber, of each one Dram, two +Ounces of white Sugar Candy, one grain of Ambergreece, put these into an +earthen pot with some leaf gold, and the yolks and whites of twelve +Eggs, a little Mace and Cinamon, and as much fine Sugar as will sweeten +it well; Paste the Pot over and bake it with brown Bread, and eat of it +every day so long as it will last. + + +163. _To make Chaculato._ + +Take half a Pint of Claret Wine, boil it a little, then scrape some +Chaculato very fine and put into it, and the Yolks of two Eggs, stir +them well together over a slow Fire till it be thick, and sweeten it +with Sugar according to your taste. + + +164. _To dry any Sort of Plumbs._ + +Take to every pound of Plumbs three quarters of a pound of Sugar, boil +it to a Candy height with a little water, then put in your Plumbs ready +stoned, and let them boil very gently over a slow fire, if they be white +ones they may boil a little faster, then let them by till the next day, +then boil them well, and take them often from the fire for fear of +breaking, let them lie in their Syrup for four or five days, then lay +them out upon Sieves to dry, in a warm Oven or Stove, turning them upon +clean Sieves twice every day, and fill up all the broken places, and put +the skins over them, when they are dry, wash off the clamminess of them +with warm water, and dry them in the Oven, and they will look as though +the dew were upon them. + + +165. _To make Jelly of Quinces._ + +Take your Quinces, pare them and core them, and cut them in quarters, +then put them into a new earthen pot with a narrow mouth, put in some +of the cores in the bottom, and then the Quinces, paste it up and bake +it with brown Bread, then run it thorough a bagg of boulting stuff as +fast as you can, and crush it pretty hard, so long as it will run clear, +to every pound of it take a pound of fine Sugar, and put into it, and +let it stand till it be dissolved, then set it over a slow fire, and +scum it well, and keep it stirring till it jelly, then put it into +Glasses and keep it in a stove. + + +166. _To make a Posset._ + +Take a Quart of White-wine and a quart of Water, boil whole Spice in +them, then take twelve Eggs and put away half the Whites, beat them very +well, and take the Wine from the fire, then put in your Eggs and stir +them very well, then set it on a slow fire, and stir it till it be +thick, sweeten it with Sugar, and strew beaten Spice thereon, then serve +it in. + +You may put in Ambergreece if you like it, or one perfumed Lozenge. + + +167. _To make a Sack Posset._ + +Take two quarts of Cream and boil it with Whole Spice, then take twelve +Eggs well beaten and drained, take the Cream from the fire, and stir in +the Eggs, and as much Sugar as will sweeten it, then put in so much Sack +as will make it taste well, and set it on the fire again, and let it +stand a while, then take a Ladle and raise it up gently from the bottom +of the Skillet you make it in, and break it as little as you can, and so +do till you see it be thick enough; then put it into a Bason with the +Ladle gently; if you do it too much it will whey, and that is not good. + + +168. _Another way for a Posset._ + +Boil a Quart of Cream as for the other, then take the Yolks of fourteen +Eggs and four Whites, beat them and strain them, take the Cream from the +fire, and stir in your Eggs, then have your Sack warmed in a Bason, and +when the Cream and Eggs are well mixed, put it to the Sack, and sweeten +it to your taste with fine Sugar, and let it stand over a Skillet of +seething water for a while. + + +169. _To preserve Pippins in thin slices in Jelly._ + +Take of the fairest Pippins, pare them, and slice them into cold water, +to every pound of Pippins take a pound of Sugar, and a Pint of Water, +boil it and scum it, then shake your Pippins clean from the water, and +put them into the Syrup, boil them very clear and apace, then put in +some thin Chips, or Orange or Citron preserved, and to one Pound of +Pippin, put the Juice of two Oranges and one Limon, then boil them a +little longer till you see they will jelly, and then put them into +Glasses, but take heed you lay them in carefully, and lay the Chips here +and there between, and warm the Jelly and put softly over them. + + +170. _To preserve Currans in Jelly._ + +Take the fairest and pick them from the Stalks, and stone them, and take +their weight in sugar, wet it with water, boil it and scum it, then put +in your Currans, and boil them up quick, shake them often and scum them, +and when they will jelly, they are enough; then put them into Glasses; +thus you may do white and red both, and they will be in a stiff Jelly, +and cut very well, do not cover them before they be cold. + + +171. _To preserve ripe Apricocks._ + +Take them and stone them, and weigh them, and to every Pound of +Apricocks take a Pound of fine Sugar beaten small, then pare your +Fruit, and as you pare them, cast some Sugar over them, and so do till +all be done, then set them on the fire, and let the Sugar melt but +gently, then boil them a little in the Syrup, and set them by till the +next day, then boil them quick, and till they be very clear, then put +them in Pots, and boil the Syrup a little more, and put it to them, if +you would have them in Jelly, you must put some of the Infusion of +Goosberries, or of Pippins into your Syrup, and add more Sugar to it. + + +172. _To preserve Cornelions._ + +Take the fairest and weigh them, then take their weight in Sugar, and +lay a Lay of Sugar into the Pan, and then lay a Lay of Cornelions till +all be in, and let your last Lay be Sugar, then put a little water into +the midst of the Pan, and set it on the fire, and when the Sugar is +melted boil them up quick, and take them often and shake them, and scum +them, when you do perceive them to be very clear, they are enough. + + +173. _To make Marmalade of Cornelions._ + +Take them and stone them, and weigh them, and to every pound of Fruit +take a pound of Sugar, wet it with water, and boil it to a Candy height, +then put in your Fruit and boil it very clear and quick, and shake it +often, and scum it clean; when you see it very clear and very thick, it +is enough; you must keep it in a Stove or some warm place. + + +174. _To preserve Damsons._ + +Take the fairest, not too ripe, and take their weight in Sugar, wet your +Sugar with a little water, boil it and scum it, then put in your Damsons +and boil them a little, then set them by till the next day, then boil +them till they be very clear, and take them from the fire sometimes, and +let them stand a while to keep them from breaking, when they are clear, +take them out, and put them into Glasses, and boil the Syrup to a Jelly +and pour on them; be very careful how you take them to put them into +your Pots or Glasses for fear of breaking them. + + +175. _To make Orange Marmalade._ + +Take half a Pound of Orange Chips tenderly boiled in several waters, and +beaten fine in a Mortar, then take a Pound of fine sugar, wet it with +water, boil it and scum it, then put in your Orange, and half a Pound of +Pippin also beaten fine, and let them boil together till they are very +clear; then put in the Juice of one Orange and one Limon, and stir it +well, and let it boil a while longer, and then take it off and put it +into Glasses. + + +176. _To make Jelly of Pippins._ + +Take Pippins, pare them thin into a long Gallipot, and set that into +boiling water close covered, and so let it stand three or four hours, +they must be sliced thin as well as pared; when you think they are +infused enough, pour the Liquor from them, and to every Pint, take a +pound of Sugar double refined and put it into your Liquor, boil them +together till you find it will Jelly, then put little small pieces of +Orange Pill into it finely shred, the Juice of one Orange and one Limon, +and let it boil a little longer, and so put it into Glasses, and set +them into a Stove, with the Pulp that is left you may make Paste if you +please. + + +177. _To candy Angelica._ + +Take the tender green stalks and boil them in water till they be tender, +then peel them, and put them into another warm water, and cover them +till they are very green over a slow fire, then lay them on a clean +Cloth to dry, then take their weight in fine Sugar, and boil it to a +Candy height with some Rosewater, then put in your stalks, and boil them +up quick, and shake them often and when you judge they be enough, lay +them on a Pie-plate, and open them with a little stick, and so they will +be hollow, and some of them you may braid, and twist some of them, so +keep them dry. + + +178. _To make Seed-stuff of Rasberries._ + +Take Rasberries and bruise them, and take their weight in fine Sugar, +and boil it to a Candy height with a little water, then put in your +bruised Rasberries, and boil them till you see they will jelly very +well. + + +179. _To make Syrup of Gilly-flowers._ + +Take Clove-gilly-flowers, and cut them from the Whites, then take their +weight in Sugar beaten fine, then put a little sugar into your +Gally-pot, and then a Lay of Flowers, and then sugar again, till all be +spent, and let sugar be the last, then put in a Clove or two, according +to your quantity, and a little Malago Sack; and so tie your Pot up +close, and set it into a Pot or Kettle of boiling water, and let them +stand till they are infused; then poure out the Liquor and strain the +rest, but not too hard, then take this liquor and vapour it away over +seething water till it be of a good thickness, then take your strained +Gilliflowers and put them into a Pot with some White-wine Vinegar, and +cover them over with fine Sugar, and so keep them; they are a better +Sallad than those you pickle up alone; as you make this, you may make +syrup of any Herbs or Flowers. + + +180. _To make most excellent Cake._ + +Take a strik'd Peck of Flower, six pounds of Currans, half an Ounce of +Mace, half an Ounce of Cinamon, a quarter of an Ounce of Cloves, as much +of Nutmeg, half a pound of fine Sugar, and as much Rosewater as you +please; beat your Spice, and put that and your Fruits with a little Salt +into your Flower, then take Cream or new Milk as much as you think fit, +dissolve thereinto two pounds of fresh Butter, then put it in a Basin +with the sugar and a Pint of Sack, knead it with a Wine-Pint of +Ale-Yest, knead it till it rise under your hand, let all things be ready +and your Oven hot before you go to knead the Cake. + + +181. _To make Pomatum the best way._ + +Take the Caul of a Lamb new killed, pick it clean from the Skin, and lay +it in Spring-water nine days, shifting it every day twice, then melt it, +then take yellow Snails, stamp them, and put them into a Glass with +Rosewater four days, stop the Glass and shake it three or four times a +day, then take white Lilly roots, stamp them, and strain them, put the +Juice of them into the Glass with the Snails, then set a Skillet on the +fire with fair water, and let it boil, then put your dried Lambs Caul +into an earthen basin, and let it melt, then take your Glass with Snails +and roots, and drain it through a thick cloth, then put it into that +tried stuff, then take half an Ounce of white Sugar-Candy unbeaten put +it in, and stir it over the fire, till that be dissolved, then take it +from the fire, and put in three Ounces of sweet Almonds, keep it boiling +and stirring a little longer, then take it off, and let it stand till it +be reasonably cool, then beat it with a wooden Slice till it be very +white, then put in a little Rosewater, and beat it a little longer, and +then keep it in Gallipots; you must put in a crust of bread when you +melt it in the Skillet, and when the Sugar-Candy goes in, take it out. + + +182. _To make the Bean Bread._ + +Take a pound of the best Jordan Almonds; blanch them in cold water, and +slice them very thin the long way of the Almond with a wet Knife, then +take a pound of double refined Sugar well beaten, and mix with your +Almonds, then take the White of one Egg beaten with two spoonfuls of +Rosewater, and as the Froth ariseth, cast it all over your Almonds with +a Spoon, then mix them well together, and lay them upon Wafer sheets, +upon flowered Plates, and shape them as you please with your knife and +your fingers; then strew Caraway Comfits, and Orange and Citron Pill cut +thin, or some Coriander Comfits, so set them into an Oven not too hot, +and when they have stood about half an hour, raise them from their +Plates, and mend what you find amiss before they be too dry, then set +them into the Oven again, and when they are quite dry, break away the +Wafers with your fingers, and then clip them neatly with a pair of +Scizzers, and lay on some Leaf-Gold if you please. + + +183. _To make an excellent Cake with Caraway Comfits._ + +Take five Pounds of Manchet Paste mingled very stiff and light without +Salt, cover it, and let it be rising half an hour, when your Oven is +almost hot, take two pounds and half of Butter, very good, and melt it, +and take five Eggs, Yolks and Whites beaten, and half a pound of Sugar, +mingle them all together with your Paste, and let it be as lithe as +possible you can work it, and when your Oven is hot and swept, strew +into your Cake one Pound of Caraway Comfits, then butter a baking-Pan, +and bake it in that, let it stand one hour and quarter; when you draw +it, lay a course Linnen Cloth and a Woollen one over it, so let it lie +till it be cold, then put it into an Oven the next day, for a little +time, and it will eat as though it were made of Almonds, you must put in +your Sugar after your Butter. + + +184. _To make Diet Bread or Jumbolds._ + +Take a Quart of fine Flower, half a Pound of fine Sugar, Caraway seeds, +Coriander seeds and Aniseeds bruised, of each one Ounce, mingle all +these together, then take the Yolks of eight Eggs, and the Whites of +three, beat them well with four spoonfuls of Rosewater, and so knead +these all together and no other Liquor, when it is well wrought, lay it +for one hour in a linnen cloth before the Fire, then rowl it out thin, +tie them in Knots and prick them with a Needle, lay them upon Butter'd +Plates, and bake them in an Oven not too hot. + + +185. _To make Cider or Perry as clear as Rock water._ + +Take two Quarts of Cider, half a Pint of Milk, put them both in an +Hipocras bag, and when it runs clear, bottle it up, and when it is a +Month old, it will sparkle in the Glass as you drink it. + + +186. _To make Almond Bread._ + +Take a pound of Almonds blanched, and beaten with Rosewater, then take a +pound of Sugar beaten fine, and a little grated Bread finely searced, +put them into a Platter with your Almonds, and stir them well together, +set them over a Chafing dish of Coals, and boil them till they are as +stiff as Paste, stirring them continually, then mould them well and put +them in what shape you you please; print them, and set them into some +warm place to dry. + + +187. _To make good Almond Milk._ + +Take Jordan Almonds blanched and beaten with Rose water, then strain +them often with fair water, wherein hath been boiled Violet Leaves and +Sliced Dates; when your Almonds are strained, take the Dates and put to +it some Mace, Sugar, and a little Salt, warm it a little, and so drink +it. + + +188. _To make white Leach._ + +Take sweet Almonds blanched and beaten with Rosewater, then strained +with fair water, wherein hath been boiled Aniseeds and Ginger, put to it +as much cream, wherein pure Isinglass hath been boiled, as will make it +stiff, and as much Sugar as you please; let it be scalding hot, then run +it through a strainer, and when it is cold, slice it out, it is very +good for a weak body. + + +189. _To make Red Leach or Yellow._ + +Red by putting Tornsel into it, or Cochineal; Yellow by putting Saffron +in it. + + +190. _Cinamon or Ginger Leach._ + +Take your Spices beaten and searced, and mix them with your searced +Sugar, mould them up with Gum Arabick infused in Rosewater, and so print +them and dry them. + + +191. _To make Leach of Dates._ + +Take your Dates stoned and peeled very clean within, beat them fine with +Sugar, Ginger and Cinamon, and a little Rosewater till it will work like +Paste, then print them and keep them dry. + + +192. _To make fine Cakes._ + +Take a Quart of Flower, a Pound of sugar, a Pound of Butter, with three +or four Yolks of Eggs, a little Rosewater, and a spoonful of Yest, then +roul them out thin, while the Paste is hot, prick them, and set them +into the Oven not too hot. + + + +193. _To make Cornish Cakes._ + +Take Claret Wine, the Yolks of Eggs, and Mace beaten fine, and some +Sugar and Salt, mingle all these with Flower and a little Yeast, knead +it as stiff as you can, then put in Butter, and knead it stiff again, +and then shape them and bake them. + + +194. _A Cordial Syrup._ + +Take one Pound of Juice of Burrage, and half so much of the Juice of +Balm, boil them together, and when the grossness of the Juice ariseth, +then put in the Whites of two Eggs beaten with Rosewater, and when you +see them begin to grow hard, put in a little Vinegar, let them boil +together, and scum it clean, and run it through a Jelly-Bag, then set it +over the fire again, and add to it one Pound of fine Sugar, and a little +Saffron, and so boil it till you think it be enough. + + +195. _For a Consumption._ + +Take of Harts-tongue and Maidenhair, of each one handful, Hysop and +Balm, of each half a handful, Licoras sliced, one Ounce, Piony Root one +Ounce, boil these together in two Pints and half of Spring water until +it be half consumed, then strain the Liquor from the Herbs, then take +four Ounces of Currans washed clean, dried and beaten in a Mortar, boil +them in the Liquor a little while, then strain it, and put to the Liquor +half a Pound of Sugar, and so boil it to a Syrup, and take often of it. + + +196. _For a Consumption._ + +Take a Pint of good Wine-Vinegar, and half a Pint of Colts-foot-water, +half a Pound of Figs well bruised, then strain it, and boil it with a +Pound of Sugar to a thick Syrup. + + +197. _A very good Perfume._ + +Six Spoonfuls of Rosewater, Musk, Ambergreece and Civet, of each two +Grains, a little Sugar beaten fine, mould them up together with +Gum-Dragon steeped in Rosewater, make them in little Cakes and dry them. + + +198. _A Cordial to cause sleep._ + +Two spoonfuls of Poppy water, two spoonfuls of Red Rosewater, one +spoonful of Clove-Gillyflower Syrup, and a little Diascordium, mingle +them together, and take them at the time of rest. + + +199. _To perfume Gloves._ + +Take four Grains of Musk and grind it with Rosewater, and also eight +Grains of Civet, then take two spoonfuls of Gum dragon steeped all night +in Rosewater, beat these to a thin Jelly, putting in half a spoonful of +Oil of Cloves, Cinamon and Jessamine mixed together, then take a Spunge +and dip it therin, and rub the Gloves all over thin, lay them in a dry +clean place eight and forty hours; then rub them with your hands till +they become limber. + + +200. _A very good Perfume to burn._ + +Take 2 ounces of the Powder of Juniper Wood, 1 Ounce of Benjamin, one +Ounce of Storax, 6 drops of oil of Limons, as much oil of Cloves, 10 +grains of Musk, 6 of Civet, mold them up with a little Gum dragon +steeped in Rosewater, make them in little Cakes, and dry them between +Rose Leaves, your Juniper wood must be well dried, beaten and searced. + + +201. _To preserve Cherries in Jelly._ + +Take fair ripe Cherries, and stone them, then take a little more than +their weight in fine Sugar, then take the juyce of some other Cherries, +and put a spoonful of it in the bottom of the Posnet, then put some of +your Sugar beaten fine into the Posnet with it, and then a little more +juyce, then put in your Cherries, then put in Sugar, and then juyce, and +then Cherries again, thus do till you have put in all, then let them +boil apace till the Sugar be melted, shaking them sometimes, then take +them from the fire, and let them stand close covered one hour, then boil +them up quick till the Syrup will jelly. + + +202. _To dry Apricocks or Pippins to look as clear as Amber._ + +Take Apricocks and take out the Stones, and take Pippins and cut them in +halves and core them, let your Apricocks be pared also; lay these Fruits +in an earthen dish, and strew them over with fine Sugar, set them into a +warm Oven, and as the Liquor comes from them put it away, when all the +Liquor is come away turn them and strew them thick with Sugar on every +side, set them into the Oven again, and when the Sugar is melted lay +them on a dry dish, and set them in again, and every day, turn them till +they be quite dry, Thus you may dry any sort of Plumbs or Pears as well +as the other, and they will look very clear. + + +203. _To dry Pears or Pippins without Sugar._ + +Take of the fairest and lay them in sweetwort two or three days, then +lay them in a broad preserving Pan of earth, and bake them, but let the +Oven be but gently hot, then lay them upon lattice Sieves and set them +into a warm Oven, and turn them twice a day till they are dry. + + +204. _The Spanish Candy._ + +Take any sort of Flowers well picked and beaten in a Mortar, and put +them into a Syrup, so much as the Flowers will stain, boil them, and +stir them till you see it will turn Sugar again, then pour it upon a wet +trencher, and when it is cold cut it into Lozenges, and that which +remaineth in the bottom of the Posnet scrape it clean out, and beat it +and searce it, then work it with some Gum Dragon steeped in Rosewater +and a little Ambergreece, so make it into what shape you please, and dry +it. + + + +205. _To make Naples Bisket._ + +Take four Ounces of Pine Apple seeds, two Ounces of sweet Almonds +blanched, the Whites of two Eggs, one spoonful of Ale-Yeast, one +spoonful of Rice Flower, one spoonful of sweet Cream, beat all these +together in a Mortar, then add to it Musk or Ambergreece, drop it upon a +Pie-plate, and make it in what shape you please, and so bake it. + + +206. _To make Italian Bisket._ + +Take Sugar searced fine, and beat in a Mortar with Gum Dragon steeped in +Rosewater, and also the White of an Egg, till it come to a perfect +Paste, then mould it up with searced Sugar, powder of Aniseeds, and a +little Musk, and make them in what shape you please, and bake them on +Pie-Plates, but not too much. + + +207. _To make Hippocras._ + +Take to every Gallon of Sack or White Wine, one Pound of Sugar, one +Ounce of Cinamon, one Ounce of Ginger, one quarter of an Ounce of +Nutmegs, a quarter of an Ounce of Coriander seed, with a few Cloves, +and a little Long Pepper or a few Grains, let all these steep together +four and twenty hours, stir it twice or thrice in that time; then put to +every Gallon one Pint of Milk, and run it through a Jelly-Bag, and then +bottle it, and let them be stopped very close, set them in a cool place, +it will keep a Month. + + +208. _To make Tuff-Taffity Cream._ + +Take a quart of thick Cream, the whites of eight Eggs beaten to a Froth +with Rosewater, then take off the Froth and put in into the Cream, and +boil it, and always stir it, then put in the Yolks of eight Eggs well +beaten, and stir them in off the Fire, and then on the fire a little +while, then season it with Sugar, and pour it out, and when it is cold, +lay on it Jelly of Currans or Rasberries, or what you please. + + +209. _Caraway Cake._ + +Take one Quart of Flower, and one pound of Butter, rub your Butter into +your Flower very well, then take two Yolks of Eggs and one White, two +spoonfuls of Cream, half a Pint of Ale-Yest, mix them all together, do +not knead it, but pull it in pieces, then set it to the fire to rise, +and so let it lie almost one hour, turning it often, then pull it in +pieces again, and strew in half a pound of Caraway Comfits, mingle them +with the Paste, then take it lightly with your hand, fashion it like an +Oval, and make it higher in the middle than the sides, let your Oven be +as hot as for a Tart, be sure your Oven or Cake be ready both at once, +put it upon a double paper buttered, and let it stand almost an hour, +when it goes into the Oven, strew it thick with Caraway-Comfits, and lay +a paper over least it scorch. + + +210. _To Candy Barberries._ + +Stone the fairest Bunches you can get, and as you stone them strew in a +little Sugar, then take so much water as you think will cover them, and +let them boil in it with a little Sugar a little while, then put them +into a deep thing that the Syrup may cover them, then boil a little +water and sugar to a Candy height, then having your Barberries drained +well from the Syrup put them into the hot Candy, stir them gently til +the Sugar be dissolved, but do not let them boil in it, then open every +branch and lay them upon the brims of dishes, shift them often on clean +dishes and open them every time, then set them into an Oven or Stove to +dry. + + +211. _To make a very fine Sillibub._ + +Take one Quart of Cream, one Pint and an half of Wine or Sack, the Juice +of two Limons with some of the Pill, and a Branch of Rosemary, sweeten +it very well, then put a little of this Liquor, and a little of the +Cream into a Basin, beat them till it froth, put that Froth into the +Sillibub pot, and so do till the Cream and Wine be done, then cover it +close, and set it in a cool Cellar for twelve hours, then eat it. + + +212. _Fine sweet Powder for the hair._ + +Take one pound of the best starch you can get, put it into a Basin with +half a Pint of Rosemary water, as much Rosewater, stir them well +together with a Spoon, then dry them well in the Sun, then take the +searced Powder of Damask Roses, and four grains of Ambergreece, mix it +well with your Starch, and sift it fine. + + +213. _To make Cakes of Pistachoes._ + +Take half a pound of Almonds Blanched, half a pound of Pistachoes +blanched, four Ounces of Pine-Apple seeds, beat these together in a +Mortar with a little Rosewater till it come to perfect Paste, then put +in the weight of it in Sugar, and beat it again, then mould it with +searced Sugar, and lay it upon Wafer sheets, and fashion them as you +please; then stick them with quartered Pistachoes; that they may make it +look like a Hedghog, then with a Feather Ice them over with the White of +an Egg, Rosewater and Sugar, then bake them carefully. + + +214. _To make Cakes of Apricocks in Lumps._ + +Take Apricocks, and pare them and cut them in halves, then take their +weight in Sugar, put half this Sugar and the Apricocks into a Posnet, +let them boil apace till they look clear, then boil the other part of +the Sugar to a Candy height, then put them together, and stir them a +while, then put them into Glasses and set them into a Stove, and when +the one side is dry, turn the other. + + + +215. _To make Rasberry Sugar._ + +Take the Juice of Rasberries and wet your Sugar with it, and dry it in a +Stove in little Cakes; this will keep all the year, a little of it being +put into a Glass of Wine, will give it as good a taste, as you can +desire, and as good a colour; in this manner you may make Sugar of any +Fruit, Flower, or Herb. + + +216. _To dry Apricocks._ + +Take your fairest Apricocks and stone them, then weigh them, and as you +pare them, throw them into cold water, have in readiness their weight in +fine sugar, wet it with some of the water they lie in, and boil it to a +Candy height, then put in your Apricocks, and boil them till they are +clear, when they have lain three or four days in the Syrup, lay them out +upon Glasses to dry in a stove, and turn them twice a day. + + +217. _To make rough Marmalade of Cherries._ + +Stone your Cherries, and infuse them in a long Gallipot in a Kettle of +boiling water, when they are all to pieces, then take their weight in +fine Sugar boiled to a Candy height with a little water, then put in +your Apricocks and stir them over a slow fire, but do not let it boil, +when it will jelly, put it into Glasses. + + +218. _To make smooth Marmalade of Cherries._ + +Infuse them as you do the other, then strain them hard, and boil the +Juice with a Candy as you do the other. + + +219. _To make white Trencher-Plates which may be eaten._ + +Take two Eggs beaten very well, Yolks and Whites, two spoonfuls of Sack, +one spoonful of Rosewater, and so much flower as will make it into a +stiff Paste, then roule it thin, and then lay it upon the outsides of +Plates well-buttered, cut them fit to the Plates, and bake them upon +them, then take them forth, and when they are cold, take a pound of +double refin'd Sugar beaten and searced, with a little Ambergreece, the +White of an Egg and Rosewater, beat these well together, and Ice your +Plates all over with it, and set them into the Oven again till they be +dry. + + +220. _To make the Froth Posset._ + +Take three Pints of Cream or new Milk, set it on the fire, then take +sixteen Eggs and put the Whites into a Basin very deep, and beat the +Yolks by themselves, make a Custard with them, and the Cream which is on +the fire, then beat the Yolks to a Froth with a little Sack, and a +little Sugar, when it is a thick Froth, cast it into another Dish with a +Spoon, then take half a Pint of Sack, and sweeten it with Sugar, set it +on a Chafing-dish of Coals in a large Basin, when it is hot, put in as +much Froth as the Sack will receive, stir it in very well, then take +your Custard and pour upon it, stir it all one way when you put it in, +then if the Froth do not cover the top of the Posset, put in more, and +stir it very well, and cover it close with a warm Dish, let it stand a +while upon Coals, but not too hot; you may know when it is enough by +putting your Spoon into the Basin, for then it will be clear in the +bottom, Curd in the middle, and Froth on the top. + + +221. _To make_ Banbury _Cakes._ + +Make a Posset of Sack and Cream, then take a Peck of fine Flower, half +an Ounce of Mace, as much of Nutmeg, as much of Cinamon, beat them and +searce them, two pounds of Butter, ten Eggs, leaving out half their +Whites, one Pint and half of Ale-Yest, beat your Eggs very well, and +strain them, then put your Yest, and some of the Posset to the Flower, +stir them together, and put in your Butter cold in little pieces, but +your Posset must be scalding hot; make it into a Paste, and let it lie +one hour in a warm Cloth to rise, then put in ten pounds of Currans +washed and dried very well, a little Musk and Ambergreece dissolved in +Rosewater, put in a little Sugar among your Currans break your Paste +into little pieces, when you go to put in your Currans, then lay a Lay +of broken Paste, and then a Lay of Currans till all be in, then mingle +your Paste and Currans well together, and keep out a little of your +Paste in a warm Cloth to cover the top and bottom of your Cake, you must +rowl the Cover very thin, and also the Bottom, and close them together +over the Cake with a little Rosewater; prick the top and bottom with a +small Pin or Needle, and when it is ready to go into the Oven, cut in +the sides round about, let it stand two hours, then Ice it over with +Rosewater or Orange Flower and Sugar, and the White of an Egg, and +harden it in the Oven. + + +222. _To make_ Cambridge _Almond Butter._ + +Take a Quart of Cream and sixteen Eggs well beaten, mix them together +and strain them into a Posnet, set them on a soft fire, and stir them +continually; when it is ready to boil, put in half a quarter of a Pint +of Sack, and stir it till it run to a Curd, then strain the Whey from it +as much as may be, then beat four Ounces of blanched Almonds with +Rosewater, then put the Curd and beaten Almonds and half a pound of fine +Sugar into a Mortar, and beat them well together, then put it into +Glasses and eat it with bread, it will keep a Fortnight. + + +223. _To make a Sack Posset without Milk or Bread._ + +Take a Quart of Ale and half a Pint of Sack, boil them with what spice +you please, then take three quarters of a pound of sugar, and twenty +Eggs, Yolks and Whites well beaten and strained, then take four Ounces +of Almonds blanched and beaten with Rosewater, put them to the Eggs, and +put them to the other things in the Posnet upon the fire, and keep them +stirring, and when it boileth up, put it into a Bason, and strew on +beaten spice and sugar, you must also sweeten it when the Eggs go in. + + +224. _To preserve Figs and dry them._ + +To every pound of your large ripe English Figs, take a pound of Sugar, +and one Pint of Water boil your Sugar and Water, and scum it, then put +in your Figs, and boil them very well till they are tender & clear; boil +them very fast, when they have been in the Syrup a week, boil some sugar +to a Candy height, and put in the Figs, and when you perceive they are +enough, lay them out to dry. + + +225. _To pickle Mushromes._ + +Take them of one nights growth, and peel them inside and outside, boil +them in Water and Salt one hour, then lay them out to cool, then make a +pickle of White Wine and White Wine Vinegar, and boil in it whole +Cloves, Nutmegs, Mace, and Ginger sliced, and some whole Pepper, when +it is cold, put them into it, and keep them for Sauces of several Meats; +and if you would dress them to eat presently, put them in a Dish over a +Chafingdish of Coals without any Liquor, and the fire will draw out +their natural Liquor, which you must pour away, then put in whole Spice, +Onions and Butter, with a little Wine, and so let them stew a while, +then serve it in. + + +226. _To preserve whole Quinces to look red._ + +When they are pared and cored, put them into cold water, and for every +Pound of Quince take one Pound of Sugar, and a Pint of Water, make a +Syrup thereof, then put in your Quinces, and set them on a slow fire, +close covered, till you see they are of a good Colour and very tender, +then take them out, and boil your Syrup till it will Jelly. + + +227. _To make very good Marmalade of Quinces to look red._ + +Weigh your Quinces and pare them, cut them in quarters and core them, +and keep them in cold water, then take their weight in sugar, and a +little water, and boil it, and scum it, then put in your Quinces, and +set them on a slow fire, close covered, till you see it of a good +colour, then uncover it, and boil it up very quick till you find that it +will jelly very well. + + +228. _To make Musk Sugar._ + +Bruise six grains of Musk and tie them in a piece of Tiffany, lay it in +the bottom of a Gallipot, and then fill it with sugar, and tie it up +close, when you have spent that sugar, put in some more, it will be well +perfumed. + + +229. _An excellent way to make Syrup of Roses, or of any other Flower._ + +Fill a Silver Bason three quarters full of Spring water, then fill it up +with Rose-Leaves or any other, and cover it, and set it upon a pot of +seething water one hour, then strain it, and put in more; and do in like +manner, and so do seven times, then take to every Pint one Pound of +Sugar, and make a Syrup therewith. + + +230. _To dry Rose Leaves._ + +Pick your Roses, and dry them upon the Leads of a house in a Sun-shine +day, and turn them as you do Hay, and when they are through dry, keep +them in broadmouth'd Glasses close stopped. + + +231. _To Candy Flowers._ + +Boil some Rosewater and Sugar together, then put in your Flowers being +very dry and boil them a little, then strew in some fine Sugar over +them, and turn them, and boil them a little more, then take them from +the fire, and strew some more Sugar over them, then take them out and +lay them to dry, and open them, and strew Sugar over them; they will dry +in a few hours in a hot day. + + +232. _The making of Sugar-Plate and casting of it into Moulds._ + +Take one Pound of double refin'd Sugar beaten and searced, and three +Ounces of pure white Starch beaten and searced, then have some +Gum-Dragon steeped in Rosewater, and put some of it with the Sugar and +Starch and a little of Ambergreece into a Mortar, and beat them till +they come to a perfect Paste, you must also put in a little White of an +Egg with the Gum, then mould it with searced Sugar, then dust your +Moulds with Sugar, then roul out your Paste and lay it into the Mould, +pressing it down into every hollow part with your fingers, and when it +hath taken impression, knock the Mould on the edge against a Table and +it will come out, or you may help it with the point of your knife; if +you find you have put in too much Gum, then add more Sugar, if too much +Sugar, then more Gum, work it up as fast as you can, when they come out +of the Moulds trim them handsomely; if you would make saucers, dishes, +or bowls, you must rowl it out thin and put your Paste into a saucer, +dish, or bowl for a Mould, and let them stand therein till they be very +dry, then gild them on the edges with the white of and Egg laid round +about the edge with a pencil, and press the Gold down with some Cotton, +and when it is dry brush off the superfluous loose Gold with the foot of +an Hare, and if you would have your Paste exceeding smooth, as for Cards +or the like, then roul your Paste upon a slicked paper with a very +smooth Rouling-pin; if you would colour any of it, you must take the +searced powder of any Herbs or Flowers, first dryed, and put to it when +you beat it in a Mortar with the Gum. + + +233. _To make Paste of Almonds._ + +Take four Ounces of _Valentia_ Almonds, blanched and beaten with +Rosewater till it come to perfect Paste, then take stale white bread, +grate it and sift it, and dry it by the fire, then put that to your +Almonds with the weight of all in fine Sugar, beat them very well, and +put in some Spice beaten and searced, then when it is a little cool, +roul it out, dust your Moulds and print it, and dry it in an Oven, you +may if you please put the juice of a Limon into it when it is beating, +you may make some of it into Jumbolds, and tie them in knots and bake +them upon Buttered Plates, and when they are baked, ice them over with +Rosewater, Sugar, and the White of an Egg, and set them into the Oven +again for a while. + + +234. _To make French Bisket._ + +Take half a Peck of fine Flower, two Ounces of Coriander seeds, the +Whites of four Eggs, half a Pint of Ale Yest, and as much water as will +make it up into a stiff Paste, let your water be blood warm, then bake +it in a long Roll as big as your Thigh, let it be in the Oven but one +hour, when it is two days old, pare it and slice it thin over-thwart, +then ice it over thin, and set it into the Oven to dry. + + +235. _To make Ginger-bread._ + +Take three stale Manchets grated and sifted, then put to them half an +Ounce of Cinamon, as much Ginger, half an Ounce of Licoras and Aniseeds +together, beat all these and searce them, and put them in with half a +Pound of fine Sugar, boil all these together with a quart of Claret, +stirring them continually till it come to a stiff Paste, then when it is +almost cold, mould it on a Table with some searced Spice and Sugar, then +bake it in what shape you please. + + +236. _Another sort of Ginger-bread._ + +Take half a pound of sweet Almonds blanched and beaten, half a pound of +fine Flower first dried in an Oven, one Pound of fine Sugar, what sorts +of Spices you please, beaten and searced, and also Seeds, beat all +these together with two Eggs, both Yolks and Whites, then mould it with +flower and Sugar together, and so bake it in what shape you please. + + +237. _To make Puff-Paste._ + +Take a quart of the finest Flower, the Whites of three Eggs, and the +Yolks of two, and a little cold water, make it into a perfect Paste, +then roul it abroad thin, then lay on little bits of Butter, and fold it +over again, then drive it abroad again, and lay on more Butter, and then +fold it over, and so do ten times, make it up for your use, and put your +Fruit or Meat therein and bake it. + + +238. _Another way for Puff-Paste._ + +Take fine Flower half a Peck, the Yolks of five Eggs and one White, one +Pound of Butter, half a pint of Cream, and a little fair water, break +your Butter in little Bits and do not mould it too much, but roul it +abroad so soon as you can, and let the Butter be seen in spots, for that +will make it hollow when it comes into the Oven, then put in your Meat +or Fruit, and close it over, and wash it over with the Yolk of an Egg +and Cream beaten together, just when you set it into the Oven; let your +Oven be quick, but do not let it stand too long, for that will spoil it. + + +239. _To make short Paste without Butter._ + +Bake your Flower first, then take a quart of it, and the Yolks of three +Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt, +and so make it into Paste. + + +240. _To Candy whole Spices with a hard Rock-Candy._ + +Take one Pound of fine Sugar, and eight spoonfuls of Rosewater, and the +weight of six pence of Gum Arabick that is clear, boil them together +till a drop will run as small as a hair; then put it into an earthen +Pipkin, and having before steeped your spices one night or two in +Rosewater, put your spices into the Pipkin, and stop it up close that no +Air get in, keep it in a hot place three weeks, then break your Pot with +a Hammer. + +Thus you may do with preserved Oranges and Limons, any kinds of Fruits +and flowers, or Herbs if you please. + + +241. _To make very fine Bisket._ + +Take half a Pound of searced Sugar, the Yolks of six Eggs, a little +searced spice and Seeds, and a little Ambergreece or Musk, your Eggs +must be very hard, then put all these into a Mortar and beat them to a +Paste with a little Gum Dragon steeped in Rosewater all night, then +mould it up with fine Sugar; and make it into pretty Fancies, and dry +them in a warm Oven. + + +242. _To make Orange, or Limon or Citron Bisket._ + +Take either of these preserved and washed from their Syrup, beat them +well in a Mortar, and then put in a little Gum Dragon as before, beat +them again together till it be a perfect Paste, then mould it up with +Sugar searced, and make them up in what shape you please and dry it. + + +243. _To make Bisket of Potato-Roots or Parsneps._ + +Take their Roots boil'd very tender, and beat them in a Mortar with +their weight of searced Sugar, then put in a little Gum dragon as +before, beat them to a Paste, and mould them up with Sugar searced, and +make them up in what shape you please, and dry them. + + +244. _To pickle Oranges or Limons, taught me by a Seaman._ + +Take those which are free from any spots, and lay them gently in a +Barrel, then fill up the Barrel with Sea-water, and so cover your Vessel +close, for want of Sea-water, you may take fair water, and make it so +strong with Bay Salt, that it will bear an Egg, and put to them in like +manner. + + +245. _To keep Grapes fresh and green, taught me by a Sea-Captain._ + +Take your fairest Grapes without any blemish, then lay some Oats in a +Box; and then a Lay of Grapes, and then more Oats, and so do till you +have laid all in, then cover the Grapes well with Oats, and close your +box fast that no Air get in. + + +246. _To dry Grapes to keep longer._ + +Take your best Clusters and hang them up in a Room upon Lines, and be +sure you do not let them touch one another, they will keep four months. + + +247. _To make Marmalade of Oranges or Limons._ + +Boil the Rinds of them in several Waters till they be very tender, beat +them small with their weight of Pippins, then take the weight of all in +fine Sugar, and to every Pound of Sugar, a Pint of Water, boil your +Water and Sugar together, and make a Syrup, then put in your Pulp, and +boil it a good while till it be clear, then put in the Juice of some +Orange and Limon, so much as will give it a fine taste, then boil it a +little longer till you see it will jelly very well, then put it into +Glasses, and keep it in a reasonable warm place; this is very Cordial, +and stoppeth Rheum. + + + +248. _To make green Ginger wet._ + +Take one pound of Ginger, and steep it in Red-Wine and Vinegar equally +mixed, let it stand so close covered twelve days, and twice every day +stir it up and down, then take two quarts of Red-Wine and as much +Vinegar, and boil them together a little while, then put in three pounds +of Sugar and make a Syrup therewith, then put in your Ginger and boil it +a while, then set it by till the next day, so boil it every day a +little, till it be very clear, and so keep it in the Syrup. + + +249. _To make a Sallad of Limons._ + +Take the rinds of Limons cut in halves, and boil them in several waters +till they are very tender, then take Vinegar, Water and Sugar, and make +a Syrup, then put in your Limons, first cut as you would an +Apple-paring, round and round till you come at the top, boil them a +while in the Syrup, then set them by till the next day, then boil them +again a little, and so do till you see they be clear, and the Syrup +thick; when you serve them to the Table, wash them in Vinegar. + + +250. _To stew Prunes without fire._ + +Take your largest Prunes well washed, and put them into a broad mouthed +Glass, then put to them some Claret Wine, and whole Spice, and cover +your Glass very well, and set it in the Sun ten days or more, and they +will eat very finely; you must also put a little Sugar into the Glass +with them. + + +251. _To make Syrup of the Juice of Citrons or Limons._ + +Take the Juyce of either of them, and put twice the weight of fine Sugar +therein, put it into a long Gallipot, and set that pot into a Kettle of +boiling water, till you see they be well incorporated, then take it out, +and when it is cold put it up. + + +252. _To make Punch._ + +Take one Quart of Claret wine, half a Pint of Brandy, and a little +Nutmeg grated, a little Sugar, and the Juice of a Limon, and so drink +it. + + +253. _To make Limonado._ + +Take one Quarrt of Sack, half a Pint of Brandy, half a Pint of fair +Water, the Juyce of two Limons, and some of the Pill, so brew them +together, with Sugar, and drink it. + + +254. _To make Paste of Pomewaters._ + +Take your Pomewater Apples, and put them in a long Gallipot, and set +that Pot in a Kettle of boiling water, till your Apples are tender, then +pare them, and cut them from the Core, and beat them in a Mortar very +well, then take their weight in fine Sugar, and boil it to a Candy +height with a little water, then put in your Apples, and boil them till +it will come from the bottom of the Posnet, when it is almost cold mould +it with searced Sugar, and make it in Cakes and dry them. + + +255. _To make Syrup of Rasberries, or of other Fruits, as Grapes or the +like._ + +Take the Juyce of your Fruits and the weight thereof in fine Sugar, mix +them together, and put them into a long Gally-pot, and set that pot +into a Kettle of seething water, and when you see it is enough let it +cool, and then put it up; after you have strained out your Juice, you +must let it stand to settle three or four days before you put the Sugar +into it, and then take only the clearest, this is exceeding good and +comfortable in all Feavers. + + +256. _To make a Caudle for a sick body both pleasant and comfortable._ + +Take a quart of white Wine, and boil it a while with a Blade of large +Mace, and a little whole Cinamon, then take four Ounces of sweet Almonds +blanched and beaten with a little Rosewater, then strain your Almonds +with the Wine, and set it over the fire again, and when it is scalding +hot, put in the Yolks of four Eggs, and as much Sugar as you think fit. + + + +257. _How to cover all kinds of Seeds, or little pieces of Spices, or +Orange or Limon Pill, with Sugar for Comfits._ + +First of all you mast have a deep bottomed Basin of Brass or Latin, with +two ears of Iron to hang it with two Cords over some hot Coals. + +You must also have a broad Pan to put Ashes in, and hot Coals upon them. + +You must have a Brass Ladle to let run the Sugar upon the Seeds. + +You must have a Slice of Brass to scrape away the Sugar from the sides +of the hanging Basin if need be. + +Having all these things in readiness, do as followeth; + +Take fine white Sugar beaten, and let your Seeds and Spice be dry, then +dry them again in your hanging Basin: + +Take to every two pounds of Sugar one quarter of a pound of Spices or +Seeds, or such like. + +If it be Aniseeds, two pounds of Sugar to half a pound of Aniseeds, will +be enough. + +Melt your Sugar in this manner, put in three Pounds of Sugar into the +Basin, and one Pint of Water, stir it well till it be wet, then melt it +very well and boil it very softly until it will stream from the Ladle +like Turpentine, and not drop, then let it seeth no more, but keep it +upon warm Embers, that it may run from the Ladle upon the seeds. + +Move the Seeds in the hanging Basin so fast as you can or may, and with +one hand, cast on half a Ladle full at a time of the hot Sugar, and rub +the Seeds with your other hand a pretty while, for that will make them +take the Sugar the better, and dry them well after every Coat. + +Do thus at every Coat, not only in moving the Basin, but also with +stirring of the Comfits with the one hand, and drying the same: in every +hour you may make three pounds of Comfits; as the Comfits do increase in +bigness, so you may take more Sugar in your Ladle to cast on: + +But for plain Comfits, let your Sugar be of a light decoction last, and +of a high decoction first, and not too hot. + +For crisp and ragged Comfits make your decoction so high, as that it may +run from the Ladle, and let it fall a foot high or more from the Ladle, +and the hotter you cast on your sugar, the more ragged will your Comfits +be; also the Comfits will not take so much of the sugar, as upon a +light decoction, and they will keep their raggedness long; this high +decoction must serve for eight or ten Coats, and put on at every time +but one Ladle full. + +A quarter of a pound of Coriander seeds, and three pounds of sugar, will +serve for very great Comfits. + +See that you keep your Sugar in the Basin always in good temper, that it +burn not in Lumps, and if at any time it be too high boiled, put in a +spoonful or two of water, and keep it warily with your Ladle, and let +your fire be always very clear, when your Comfits be made, set them in +Dishes upon Paper in the Sun or before the Fire, or in the Oven after +Bread is drawn, for the space of one hour or two, and that will make +them look very white. + + +257. [Transcriber's note: so numbered in original] _To make a fine +Cullis or Jelly._ + +Take a red Cock, scald, wash, and dress him clean, seeth it in white +Wine or Rhenish Wine, and scum it clean, put in a Pint of thick cream to +it, then put in whole Spices, Sugar and Rosewater, and boil them +together. + + +258. _A white Jelly with Almonds._ + +Take Rosewater and Gum Dragon first steeped, or Isinglass dissolved, and +some Cinamon whole, seeth these together, then take one pound of Almond +blanched and beaten with Rosewater, then put them in and seeth them with +the rest, stir them always, and when it is enough, sweeten it to your +taste, and when it is cold eat it. + + +259. _To make sweet Cakes without Sugar._ + +Wash some Parsnep roots, scrape them and slice them very thin dry them +in a Dish in an Oven, and beat them to a Powder, mix them with an equal +quantity of fine Flower, mix them with Cream, beaten Spice and Salt, and +so make them and bake them. + + +260. _To keep Roses or Gilliflowers very long._ + +Take them when they are very fresh, and in the bud, and gathered very +dry, dip them in the whites of Eggs well beaten, and presently strew +thereon searced sugar, and put them up in luted Pots, and set them in a +cool place, in sand or gravel, and with a Filip of your finger at any +time you may strike off the coat, and you will have the Flower fresh and +fair. + + +261. _How to keep Walnuts long fresh and good._ + +Make a lay of the dry stampings of Crabs when the Verjuice is pressed +forth, then a Lay of Walnuts, and then Crabs again, till all be in, then +cover the Vessel very well, and when you eat them, they will be as +though they were new gathered. + + +262. _To pickle Quinces._ + +Put them into a Vessel, and fill up the Vessel with small Ale, or white +Wine Lees, which is better, and cover your Vessel well that no Air get +in. + + +263. _To keep Artichokes._ + +Take your Artichokes, and cut off the stalks within two inches of the +Apple, and of these stalks make a strong Decoction, slicing them into +thin and small pieces, and boil them with water and salt; when it is +cold, put in your Artichokes, and keep them from the Air. + +When you spend them, lay them first in warm water, and then in cold, to +take away the bitterness. + + +264. _To make Clove or Cinamon Sugar._ + +Put Sugar in a Box, and lay Spices among it, and close up the Box fast, +and in short time it will smell and tast very well. + + +265. _To make Irish_ Aquavitæ. + +Take to every Gallon of good _Aquavitæ_, two Ounces of Licoras bruised, +two ounces of Aniseeds bruised, let them stand six days in a Vessel of +Glass close stopped, then pour out as much of it as will run clear, +dissolve in that clear six great spoonfuls of the best Molasses, then +put it into another Glass, then add to it some Dates and Raisins of the +Sun stoned; this is very good for the Stomach. + + +266. _To distil Roses speedily._ + +Stamp your Roses in a Mortar with a little Rosewater, and then distill +them: This way will yield more water by much than the common way. + + +267. _To make Scotch Brewis._ + +Take a Manchet and pare off the crust then slice it thin and whole round +the Loaf, and lay these slices into a deep dish cross ways, one slice +lying upon the edge of the other a little, that they may lye quite cross +the dish, then fill it up with Cream and put whole Spice therein, so set +it over a Chafing-dish of Coals very hot, and always cast the Cream all +over the Bread with a spoon till all be spent, which will be above an +hour, then take some Sack and sweeten it with Sugar, and pour all over +it, and serve it to the Table. + + +268. _To make fine Black Puddings._ + +Take the Blood of a Hog, and strain it, and let it stand to settle, +putting in a little Salt while it is warm, then pour off the water on +the top of the Blood, and put so much Oatmeal as you think fit, let it +stand all night, then put in eight Eggs beaten very well, as much Cream +as you think fit, one Nutmeg or more grated, some Pennyroyal and other +Herbs shred small, good store of Beef Sewet shred very small, and a +little more Salt, mix these very well together, and then have your Guts +very well scoured, and scraped with the back of a Knife, fill them but +not too full, then when you have tyed them fast, wash them in fair +water, and let your water boil when they go in; then boil them half an +hour, then stir them with the handle of a Ladle and take them up and lay +them upon clean straw, and prick them with a Needle, and when they are a +little cool put them into the boiling water again, and boil them till +they are enough. + + +269. _To make the best Almond-Puddings._ + +Take a quart of thick Cream and boil it a while with whole Spice, then +put in half a pound of sweet Almonds blanched and beaten to a Paste with +Rosewater, boil these together till it will come from the bottom of the +Posnet, continually stirring it for fear it burn: + +Then put it out, and when it is cool, put in twelve yolks of Eggs, and +six Whites, some Marrow in big Bits, or Beef Suet shred small, as much +Sugar as you think fit, then fill your Guts being clean scraped; you may +colour some of them if you please, and into some put plumped Currans, +and boil them just as you do the other. + + +270. _To make a Rice pudding to bake._ + +Take three Pints of Milk or more, and put therein a quarter of a Pound +of Rice, clean washed and picked, then set them over the fire, and let +them warm together, and often stir them with a wooden Spoon, because +that will not scrape too hard at the bottom, to make it burn, then let +it boil till it be very thick, then take it off and let it cool, then +put in a little Salt, some beaten Spice, some Raisins and Currans, and +some Marrow, or Beef Suet shred very small, then butter your Pan, and so +bake it, but not too much. + + +271. _To make a Pudding of wild Curds._ + +Take wild Curds and Cream with them, put thereto Eggs, both yolks and +whites, Rosewater, Sugar, and beaten Spice with some Raisins and +Currans, and some Marrow, and a little Salt, then butter a Pan, and bake +it. + + +272. _To make Pudding of Plum Cake._ + +Slice your Cake into some Cream or Milk, and boil it, and when it is +cold, put in Eggs, Sugar, a little Salt and some Marrow, so butter a Pan +and bake it, or fill guts with it. + + +273. _To make Bisket Pudding._ + +Take Naples Biskets and cut them into Milk, and boil it, then put in +Eggs, Spice Sugar, Marrow, and a little Salt, and so boil it and bake +it. + + +274. _To make a dry Oatmeal Pudding._ + +Take your Oatmeal well picked, and put into it a little Salt, some +Raisins and Currans, and some beaten spice, and good store of Beef Suet +finely shred, so tie it up hard in a Cloth, and let your water boil when +you put it in; and let it boil very well; if you would butter it, then +leave out the Suet; and if you would leave out the Fruit, then put in +sweet herbs good store. + + +275. _To make Almond puddings a different way from the other._ + +Take two Manchets and grate them, then scald them in some Cream, then +put in some Almonds Blanched and beaten as you do other, with Rosewater, +let there be about half a pound, then put in eight Eggs well beaten, +some Spice, Sugar, Salt and Marrow, and having your Guts well scowred +and scraped, fill them, but not too full, and boil them as you do the +other; or bake it if you please; Currans will do well in it. + + +276. _To make a Quaking Pudding._ + +Take Grated Bread, a little Flower, Sugar, Salt, beaten Spice, and store +of Eggs well beaten, mix these well, and beat them together, then dip a +clean Cloth in hot water, and flower it over, and let one hold it at +the four corners till you put it in, so tie it up hard, and let your +Water boil when you put it in, then boil it for one hour, and serve it +in with Sack, Sugar and Butter. + + +277. _To make good Dumplings._ + +Take some Flower and a little Salt, and a little Ale-Yest, and so much +water as will make it into a Paste, so let your water boil when you do +put them in; boil them but a little while, and then butter them. + + +278. _Another way to make Dumplings._ + +Take half a quarter of a Peck of Flower, and one Egg, yolk and white, +half a Pound of Butter broke in little Bits, mix them together with so +much cold Milk as will make it up, do not break your Butter too small, +for then they will not flake; make them up like Rouls of Butter, and +when your water boils, put them in, and do not boil them too much, then +butter them. + + +279. _Another way to make Dumplings._ + +Take Flower and temper it very light with Eggs, Milk, or rather Cream, +beaten Spice, Salt, and a little Sugar, then wet a Cloth in hot water, +and flower it, and so boil it for a Pudding, or else make it pretty +stiff with the Flower and a little grated Bread, and so boil them for +Dumplings, then butter them, and serve them in. + + +280. _To make a green Pudding to Butter._ + +Take a Quart of Cream and boil it, then put in twelve Eggs, yolks and +whites well beaten, and one Manchet grated small, a little salt, beaten +Spice and some Sugar: + +Then colour it well with some Juice of Spinage, or if you will have it +yellow, colour it with Saffron, so boil it in a wet Cloth flowred as +before, and serve it in with Wine, Sugar and Butter, and stick it with +blanched Almonds split in halves, and pour the sauce over it, and it +will look like a Hedghog. + +You may at some time stick it with Candied Orange Pill or Limon Pill, or +Eringo Roots Candied, you may sometimes strew on some Caraway Comfits, +and if you will bake it, then put in some Marrow, and some Dates cut +small: thus you have many Puddings taught in one. + + +281. _To make a Pudding of a Hogs Liver._ + +Take your liver and boil it in water and salt, but not too much; + +Then beat it fine in a Mortar, and put to it one Quart of Cream, a +little Salt, Rosewater, Sugar, beaten Spice and Currans, with six Eggs +beaten very well: mix it well. + +And if you bake it, put in Marrow, or if you boil it in Skins. + +But if you boil it in a Cloth, then leave it out; and butter it when it +is boiled. + + +282. _To make a Rasberry Pudding._ + +Take a Quart of Cream and boil it with whole Spice a while, then put in +some grated Bread, and cover it off the Fire, that it may scald a +little; then put in eight Eggs well beaten, and sweeten it with Sugar; +then put in a Pint or more of whole Rasberries, and so boil it in a +Cloth, and take heed you do not boil it too much, then serve it in with +Wine, Butter and Sugar. + +You may sometimes leave out the Rasberries, and put in Cowslip Flowers, +or Goosberries. + + +283. _To make a Calves foot Pudding._ + +Take those which are tenderly boiled and shred them small with +Beef-Suet, then put to four Feet one quart of Cream and eight Eggs well +beaten, a little Salt, some Rosewater and Sugar, some beaten Spice, and +one pound of Currans; mix all these well together, and boil it or bake +it; but if you would Butter it, then do not put in Suet. + + +284. _To make a Pudding to rost._ + +Take a Pint of Cream, scald a little grated Bread in it, then put in +three Eggs beaten, a little Flower, Currans, beaten Spice, Suet, Sugar +and Salt, with some Beef Suet finely shred, make it pretty stiff, and +wrap it in a Lambs Caul, and rost it on a Spit with a Loin of Lamb; if +you please, you may put in a little Rosewater. + + +285. _To make Cream of divers things._ + +Take a Quart of Cream and boil it a while, then put in eight yolks of +Eggs, and six Whites well beaten, put them in over the Fire, and stir +them lest they turn, then when it is almost enough, put in some Candied +Eringo Root, Orange or Limon Pill Candied, and cut thin, preserved +Plums, without the Stones, Quince, Pippin, Cherries, or the like; if you +do not like it so thick, put fewer Eggs into it. + + +286. _To make Cream of Artichoke Bottoms._ + +Take a Quart of Cream and boil it with a little whole Mace a while; then +have your Artichoke Bottoms boiled very tender, and bruise them well in +a Mortar, then put them into the Cream, and boil them a while, then put +in so many yolks of Eggs as you think fit, and sweeten it to your taste; +when you think it is enough, pour it out, and serve it in cold. + + +287. _To pickle Barberries._ + +Take your Barberries and pick out the fairest Bunches of them, then take +the Refuse, and with some Water and Salt, so strong as will bear an Egg, +boil them together for half an hour or more, then lay your fair Bunches +into a Pot, and when the Liquor is cold, pour it over them. + + +288. _To pickle French Beans._ + +Take them before they be too old, and boil them tender, then put them +into a pickle made with Vinegar and Salt, and so keep them; it is a very +good and pleasant Sallad. + + +289. _To pickle Oysters._ + +Take your great Oysters, and in opening them save the Liquor, then +strain it from dross, add to it some White Wine, and White Wine Vinegar, +and a little Salt, and so let them boil together a while, putting in +whole Mace, whole Cloves, whole Pepper, sliced Ginger, and quartered +Nutmegs, with a few Bay leaves; when the Liquor is boiled almost enough, +put in your Oysters and plump them, then lay them out to cool, then put +them into a Gally-pot or Barrel, and when the Liquor is cool, pour it +over them, and keep them from the Air. + + +290. _To make the best sort of Mustard._ + +Dry your Seed very well, then beat it by little and little at a time in +a Mortar, and sift it, then put the Powder into a Gally-pot, and wet it +with Vinegar very well, then put in a whole Onion, pilled but not cut, +a little Pepper beaten, a little Salt, and a lump of stone Sugar. + + +291. _Another sort of Mustard._ + +Dry your Horse-Radish Roots in an Oven very dry, then beat them to +Powder and sift them, and when you would use any, wet it with Wine +Vinegar, and so it will rather be better than the other. + + +292. _To keep boiled powdered Beef long after it is boiled._ + +When your Beef is well powdered, and boiled thorowly, and quite cold, +wrap it up close in a linnen cloth, and then a woollen one, and so keep +it in a Chest or Box from the Air. + + +293. _To make Clouted Cream._ + +Take three Gallons of new Milk, set it on the fire, and boil it, then +put in two Quarts of Cream, and stir it about for a while over the fire, +then pour it out into several pans, and cover it till the next morning, +then take it off carefully with a Skimmer, and put it all into one dish +one upon another, then eat it with Wine and Sugar. + + +294. _An excellent Damask Powder._ + +Take of Orrice half a Pound, Rose leaves four Ounces, Cloves one Ounce, +_Lignum Rhodium_ two Ounces, _Storax_ one Ounce and an half, _Benjamin_ +one Ounce and an half, Musk and Civet of each ten Grains, beat them +altogether grosly, save the Rose leaves you must put in afterwards. This +is a very fine Powder to lay among Linnen. + + +_The End of the First Part._ + + + + +THE + +SECOND PART + +OF + +The Queen-like Closet: + +Having an Addition of what hath already been treated of, and directing a +very true and excellent way for all manner of COOKERY, both FISH, FLESH, +and PASTRY; + +_Shewing_, + +The true SEASONING of all Things for Compleat TABLES: + +_Also_ + +All Kinds of SAUCES & PICKLES, in a very brevious way. + + +Here is to be noted, that in divers of these Receipts there are +Directions for two or three several Things in one, not confounding the +Brains with multitudes of Words, to little or no purpose, or vain +Expressions of things with are altogether unknown to the Learned as well +as to the Ignorant: This is really imparted for the good of all the +FEMALE SEX. + + +By _Hannah Wolley_, alias _Chaloner_. + + +_London_, Printed for _R. Lowndes_. 1672 + + + + +THE + +Queen-like CLOSET, + +OR + +Rich Cabinet. + + +THE SECOND PART. + + +1. _To make Elder Vinegar and to colour it._ + +Take of your best white Wine Vinegar, and put such a quantity of ripe +Elder Berries into it as you shall think fit, in a wide mouth'd Glass, +stop it close, and set it in the Sun for about ten days, then pour it +out gently into another Glass, and keep it for your use; thus you may +make Vinegar of Red Roses, Cowslipps, Gilliflowers, or the like. + + +2. _To make Metheglin, either Brown or White, but White is best._ + +Take what quantity you please of Spring-Water, and make it so strong +with Honey that it will bear an Egg, then boil it very well, till a good +part be wasted, and put in to it boiling a good quantity of whole Spice, +Rosemary, Balm, and other cordial and pleasant Herbs or Flowers. + +When it is very well boiled, set it to cool, it being strained from the +Herbs, and the Bag of Spices taken out; + +When it is almost cold, put in a little Yest, and beat it well, then put +it into Vessels when it is quite cold, and also the Bag of Spice, and +when it hath stood a few days, bottle it up; if you would have it red, +you must put the Honey to strong Ale Wort in stead of Water. + + +3. _To make Collar'd Beef._ + +Take a good Flank of Beef, and lay it in Pump water and Salt, or rather +Saltpeter, one day and one night, then take Pepper, Mace, Nutmegs, +Ginger, and Cloves, with a little of the Herb called Tarragon, beat your +Spice, shred your Tarragon, and mingle these with some Suet beaten +small, and strew upon your Beef, and so rowl it up, and tie it hard, and +bake it in a pot with Claret Wine and Butter, let the pot be covered +close, and something in the pot to keep the Meat down in the Liquor that +it may not scorch, set it into the Oven with Houshold bread, and when it +is baked, take it out, and let it cool, then hang it up one night in the +Chimney before you eat it, and so as long as you please. + +Serve it in with Bay Leaves, and eat it with Mustard and Sugar. + + +4. _To make Almond Puddings with French Rolls or Naples Biskets._ + +Take a Quart of Cream, boil it with whole Spice, then take it from the +Fire, and put in three Naples Biskets, or one Penny French Roll sliced +thin, and cover it up to scald; when it is cold, put in four Ounces of +sweet Almonds blanched, and beaten with Rosewater, the Yolks of eight +Eggs, and a little Marrow, with as much Sugar as you think fit, and a +little Salt; you may boil it, or bake it, or put it into Skins; if it be +boiled or baked, put Sugar on it when you serve it in. + + +5. _To make Barley Cream._ + +Take two Ounces of French Barley, and boil it in several Waters, then +take a quart of Cream, and boil it with whole Spice, put in your Barley, +and boil them together very well, + +Then put in the yolks of six Eggs well beaten, and as much Sugar as you +think fit; stir them well over the fire, then poure it out, and when it +is cold serve it in; thus you may make Rice Cream, onely do not boil +that, but a very little in Milk, before you put it into the Cream. + + +6. _To make Cheese-cakes._ + +Take four Gallons of new Milk, set it with a little Runnet, and when it +is come, break it gently, and whey it very well, then take some Manchet, +first scalded well in new Milk, let the Milk be thick with it, and while +it is hot, put in a quarter of a pound of fresh Butter, and stir it in, +when it is cold, mix that and your curd together very well, then put in +one Pound and half of plumped Currans, some beaten Spice, a very little +Salt, Rosewater, and the yolks of eight Eggs, half a Pint of Cream, and +a little Sugar, mix them well together, then make some Paste, with +Flower, Butter, the yolk of an Egg and fair water, and roul it out thin, +and so bake them in bake-pans, and do not let them stand too long in the +Oven. + + +7. _Another way for Cheese-cakes._ + +Take the Curd of four Gallons of new Milk, and put thereto half a pound +of Almonds blanched and beaten fine with Rosewater, then put in one Pint +of Raw Cream, the yolks of ten Eggs, some beaten Spice, a little Salt, +one pound and half of plumped Currans, a little Rosewater, and some +Sugar, and so mix them very well, and put them into your Crust and bake +them. + + +8. _Another way for Cheese-cakes._ + +Take the Curd of four Gallons of new Milk, beat it well in a Mortar with +half a pound of fresh Butter, and then season it as you do the other +above-named. + + +9. _Another way for Cheese-cakes._ + +Take the same quantity of Curd, and mix it with half a Pound of Rice +boiled tender in Milk, one quarter of a pound of fresh Butter, the yolks +of eight Eggs, one Pint of Cream, beaten Spice, two pounds of Currans +first plumped, Rosewater and Sugar, and a little Salt, and so bake them, +not too much. + + +10. _To make fresh Cheese._ + +Take some very tender Cheese-Curd, stamp it very well in a Mortar with a +little Rosewater, wherein whole Spice hath been steeped, then let it +stand in a little Cullender about half an hour, then turn it out into +your Dish, and serve it to the Table with Cream, Wine, and Sugar. + + +11. _Another way for a fresh Cheese._ + +Take a quart of Cream, and boil in it whole Spice, then stir in the +yolks of eight Eggs, and four whites well beaten, and when they are hot, +put in so much Sack as will give it a good taste, then stir it over the +Fire till it runneth on a Curd, then beat it in a Mortar as the other, +and serve it to the Table with Cream and Sugar. + + +12. _To make Oatmeal Pudding._ + +Take Oatmeal beaten fine, put to it some Cream, beaten Spice, Rosewater +and Sugar, some Currans, some Marrow, or Beef Suet shred fine, and a +little Salt, then Butter your pan and bake it. + + +13. _Puddings in Balls to stew or to fry._ + +Take part of a Leg of Veal, parboil it, and shred it fine with some Beef +Suet, then take some Cream, Currans, Spice, Rosewater, Sugar and a +little Salt, a little grated Bread, and one handful of Flower, and with +the yolks of Eggs make them in Balls, and stew them between two Dishes, +with Wine and Butter, or you may make some of them in the shape of +Sausages, and fry them in Butter, so serve them to the Table with Sugar +strewed over them. + + +14. _To boil Pigeons._ + +Take your largest Pigeons and cut them in halves, wash them and dry +them, then boil a little water and Salt with some whole Spice, and a +little Faggot of sweet Herbs, then put in your Pigeons and boil them, +and when they are enough, take some boiled Parsley shred small, some +sweet Butter, Claret Wine, and an Anchovy, heat them together, then put +in the yolks of Eggs, and make it thick over the Fire, then put in your +Pigeons into a Dish, garnished with pickled Barberries and raw Parsley, +and so pour over them your Sawce, and serve it to the Table. + + +15. _To make an Apple Tansie._ + +Take a Quart of Cream, one Manchet grated, the yolks of ten Eggs, and +four Whites, a little Salt, some Sugar, and a little Spice, then cut +your Apples in round thin slices, and lay them into your Frying-Pan in +order, your Batter being hot, when your Apples are fried, pour in your +Butter, and fry it on the one side, then turn it on a Pie-Plate and +slide it into the Pan again, and fry it, then put it on a Pie-Plate, and +squeez the Juice of a Limon over it, and strew on fine Sugar, and serve +it so to the Table. + + +16. _To make a green Tansie to fry, or boil over a Pot._ + +Take a Quart of Cream, the yolks of one dozen of Eggs and half, their +Whites well beat, mix them together, and put in one Nutmeg grated, then +colour it well with the Juice of Spinage, and sweeten it with Sugar; +then fry it with Butter as you do the other, and serve it in the same +manner; but you must lay thin slices of Limon upon this. + +If you will not fry it, then butter a Dish, and pour it therein, and set +it upon a Pot of boiling water till it be enough; this is the better +and easier way. + +Thus you may make Tansies of any other things, as Cowslips, Rasberries, +Violets, Marigolds, Gilliflowers, or any such like, and colour them with +their Juice; you may use green Wheat instead of Spinage. + + +17. _To make an Amulet._ + +Take twelve Eggs, beat them and strain them, put to them three or four +spoonfuls of Cream, then put in a little Salt, and having your +frying-pan ready with some Butter very hot, pour it in, and when you +have fryed it a little, turn over both the sides into the middle, then +turn it on the other side, and when it is fryed, serve it to the table +with Verjuice, Butter and Sugar. + + +18. _To make a Chicken-Pie._ + +Make your Paste with cold Cream, Flower, Butter and the yolk of an Egg, +roul it very thin, and lay it in your Baking-pan, then lay Butter in the +Bottom. + +Then lay in your Chickens cut in quarters with some whole Mace, and +Nutmeg sliced, with some Marrow, hard Lettuce, Eryngo Root, and Citron +Pill, with a few Dates stoned and sliced: + +Then lay good store of Butter, Close up your Pie and Bake it: + +Then Cut it open, and put in some Wine, Butter, and Sugar with the Yolks +of two or three Eggs well beaten together over the fire, till it be +thick, so serve it to the Table, and garnish your Dish with some pretty +Conceits made in Paste. + + +19. _To make a Collar of Brawn of a Breast of Pork._ + +Take a large Breast of Pork, and bone it, then roul it up, and tie it +hard with a Tape, then boil it water and Salt till it be very tender, +then make Souce drink for it with small Beer, Water and Salt, and keep +it in it: + +Serve it to the Table with a Rosemary Branch in the middle of it, and +eat it with Mustard. + + +20. _To souce Veal to eat like Sturgeon._ + +Take what part of Veal you like best, and boil it with water and salt, +and a bundle of sweet herbs, and a little Limon Pill; when it is boiled +enough, put into your Liquor so much Vinegar as will make it tast sharp, +and a Limon sliced, and when it is cold, put in your Veal, and when it +hath lain four or five days, serve it to the Table with Fennel, and eat +it with some Vinegar; you must tie it up as you do Brawn. + + +21. _To make a Pasty of a Breast of Veal._ + +Take half a peck of fine Flower, and two pounds of Butter broken into +little bits, one Egg, a little Salt, and as much cold Cream, or Milk as +will make it into a Paste; when you have framed your Pasty, lay in your +Breast of Veal boned, and seasoned with a little Pepper and Salt, but +first you must lay in Butter. + +When your Veal is laid in, then put in some large Mace, and a Limon +sliced thin, Rind and all, then cover it well with Butter, close it and +bake it, and when you serve it in, cut it up while it is very hot, put +in some white wine, sugar, the yolks of Eggs, and Butter being first +heated over the Fire together; this is very excellent meat. + + +22. _To make a Pigeon-Pie._ + +Make your Paste as for the Pasty, roul it thin, and lay it into your +baking-pan, then lay in Butter, then mix Pepper and Salt and Butter +together, and fill the bellies of your Pigeons, then lay them in, and +put in some large Mace, and little thin slices of Bacon, then cover them +with Butter, and close your Pie, and bake it not too much. + + +23. _To boil a Capon or Hen with Oysters._ + +Take either of them, and fill the Belly of it with Oysters, and truss +it, then boil it in white Wine, Water, the Liquor of the Oysters, a +Blade or two of Mace, a little Pepper whole, and a little Salt; when it +is boiled enough, take the Oysters out of the belly, and put them into a +Dish, then take some Butter, and some of the Liquor it was boiled in, +and two Anchoves with the yolks of Eggs well beaten, heat these together +over the fire, and then put your Oysters into it, then garnish your Dish +with Limon sliced thin, and some of the Oysters, also some pickled +Barberries and raw Parsley, then lay your Capon or Hen in the middle of +it, and pour the sauce upon the Breast of it, then lay on sliced Limon +and serve it in. + + +24. _To make an Olio._ + +First lay in your Dish a Fricasy made of a Calves-head, with Oisters and +Anchovies in it, then lay Marrow-bones round the Dish, within them lay +Pigeons boiled round the Dish, and thin slices of Bacon, lay in the +middle upon your Fricasy a powdred Goose boiled, then lay some +sweet-breads of Veal fryed, and balls of Sawsage-meat here and there, +with some Scotch Collops of Veal or of Mutton: Garnish your Dish with +Limon or Orange and some toasts for the Marrow so serve it in. + + +25. _To make Cracknels._ + +Take half a Pound of fine Flower, and as much fine Sugar, a few +Coriander seeds bruised, and some Butter rubbed into the Flower, wet it +with Eggs, Rosewater and Cream, make it into a Paste, and rowl it in +thin Cakes, then prick them and bake them; then wash them over with Egg +and a little Rosewater, then dry them again in the Oven to make them +crisp. + + +26. _To make good Sauce for a boiled Leg of Mutton._ + +Take the best Prunes and stew them well with white Wine or Claret, and +some whole Spice, then drain them into a Dish and set it over a Chafing +dish of Coles; put to it a little grated Bread, juice of Limon and a +little salt, then lay your Mutton in a Dish, being well boiled with +water and salt, pour your sauce to it: + +Garnish your Dish with Limon, Barberries, Parsly, and so serve it in. + + +27. _To rost Pork without the Skin._ + +Take any joint of small Pork, not salted and lay it to the fire till the +Skin may be taken off, then take it from the fire and take off the Skin, +then stick it with Rosemary and Cloves, and lay it to the fire again, +then salt it and rost it carefully, then make Sauce for it with Claret +Wine, white bread sliced thin, a little water, and some beaten Cinamon; +boil these well together, then put in some Salt, a little Butter, +Vinegar, or Juice of Limon, and a little sugar, when your Pork is rosted +enough, then flower it, and lay it into a Dish with the Sauce, and +serve it in. + + +28. _To roste a Pig like Lamb._ + +Take a Pig--cut it in quarters, and truss it like quarters of Lamb, then +spit it, and rost it till you may take off the Skin, then take the Spit +from the fire, and take the skin clean off, then draw it with Parsly, +and lay it to the fire, baste it with Butter, and when it is enough, +flower it and serve it to the Table with Butter, the Juice of Orange, +and gross Pepper, and a little Salt. + + +29. _To make Codling Cream._ + +Take fair Codling Apples, and when you have scalded them very well, peel +them, and put them into warm water over a few Embers covered close till +they are very green, then take a quart of Cream and boil it with a blade +of Mace, and then bruise six of your Codlings very well, and when your +Cream is almost cold, put in your Codlings, and stir them very well over +a slow fire for fear they turn, then put in the yolks of Eggs well +beaten, and what Sugar you think fit, and let it be upon the fire, +stirring it till you think it be enough, then serve it in cold. + + +30. _A very dainty Summer Dish._ + +Set a little morning Milk with Runnet, as for a Cheese, when it is come, +slice it out with a thin Slice, and lay it into the Dish you mean to +serve it in, and put to it a little raw Cream, what Wine you please, and +some Sugar, and so eat it. + + +31. _To Butter Lobsters, Crabs or Crafish._ + +Take out their Meat and Mince it small, and set it over a Chafing dish +of Coals with a little white Wine, a little Salt, and a blade of Mace, +and when it is very hot, put in some Butter and some Crums of white +bread, then warm the shells against the fire, and fill them again with +their Meat, and so serve them in. + +You may do Shrimps or Prawns thus, only you must not put them into the +shells, again, but garnish your Dish with them. + + +32. _To make a very good Cheese._ + +Take a Pail full of Morning Milk and Stroakings, and set it together +with two spoonfuls of Runnet, and cover it; when it is come, put it +into the wheying-Cloth gently, and break it as little as you can; when +the Whey is run clean from it, put it into the Vat, and turn it in the +Evening, next morning take it out and salt it a little, and turn it +twice a day upon a clean Board, and when it is a week old, lay it into +some Nettles, and that will mellow it. + +Before you set your Milk, you may if you please, colour it with the +juice of Marigolds, Spinage or Sage. + + +33. _To boil a Rump of Beef._ + +Take a Rump of Beef a little salted, and boil it in as much Water, as +will cover it, and boil a Net full of hard Lettice with it, and when it +is boiled, take your hard Lettice, some Wine, either White or Claret, +some Gravie, some Butter and some Nutmeg, and warm them together; then +Dish your Meat, and pour your Sauce over it, and garnish your Dish with +Parsley. + + +34. _To make fritters of Liver or of any other Meat._ + +Take your Liver, Capon or Veal, parboil it, mince it small, and then put +to it some Cream, Eggs, Spice and Salt, and make it pretty thick, and so +fry them; you may add a little Flower if you will, serve them in with +beaten Spice and Sugar strewed over them. + + +35. _To make an Almond Pudding to be baked and Iced over._ + +Take a pound of Almonds blanched and beaten with Rosewater, the Yolks +and Whites of twelve Eggs well beaten and strained, then put in Sugar, +beaten Spice and Marrow, with a little Salt, not in too hot an Oven; let +this be baked; when it is baked, stick it full of blanched Almonds, and +Ice it over with Sugar, Rosewater, and the White of an Egg beaten +together, then set it into the Oven again, that the Ice may rise and +dry, then serve it to the Table with fine Sugar strewed upon the brims +of the Dish. + + +36. _To souce a Pig in Collars._ + +Take the two sides of a large fat Pig and bone them, then take Sage, +Salt and grated Nutmeg a good quantity, and strew all over the insides +of them, then roul them up hard, and tie them well with a Tape, then +boil them, and also the Head very well in Salt and Water till they be +tender; then take them out of the Liquor, and lay them to cool, then put +some Vinegar and a Limon sliced into your Liquor, and heat it again, and +when it is cold, put in your Collars and Head, and when they have lain a +week, serve them to the Table with Mustard. + + +37. _To bake Venison or Mutton to keep six or eight Months._ + +Take a haunch of Venison, or for want of it, take a large Leg of Mutton, +bone it, and stuff it well with gross Pepper, Cloves, Mace and Nutmeg +mingled, with Salt, then rub it all over with the like, then put it into +a Pot with good store of Butter, and bake it with Houshold Bread, and +let it be pasted over. + +Then pour out all the Liquor, and when it is cold, take only the Fat, +and some more Butter, and melt them together in a Stone-Pot set into a +Kettle of boiling water, then pour it into the Pot to your Venison or +Mutton, and so keep it, slice it out, and serve it to the Table with +Mustard and Sugar, and garnish it with Bay Leaves. + + +38. _To pot Pigeons, or wild Fowl, or a Goose or Rabbits._ + +Take either of these, and fill their bellies with the before named +Spices and Salt and Butter, and rub them over with the same, then do +just as you do the Venison. + + +39. _To boil a large Pike and Eels together._ + +Take a large Pike, and gut him and wash him, and be sure to save what is +good within him, then take two great Eels and scowr them well, throw +away their Heads, gut them, and wash them well, and cut them in pieces, +then boil some white Wine and Water, Salt and sweet Herbs together, with +some whole Spice, and when it boils apace, put in your Fish, and when it +is enough, take some of the Liquor, two Anchovies, some Butter and some +Shrimps taken out of their Shells, and heat all these together, then put +in the yolks of two or three Eggs, and heat all together, then lay some +Sippets of French Bread into your Dish, and set over a Chafingdish of +Coals, and lay your Fish in order upon them, then pour your Sawce all +over it, and garnish your Dish with Shrimps, Barberries and raw Parsley, +so serve it to the Table very hot. + + +40. _To roste Eels with Bacon._ + +Take great Eels and scour them well, and throw away the Heads, gut them, +and cut them in pieces, then cut some fat Bacon very thin, and wrap them +in it, and some Bay Leaves, and so tie them fast to the Spit, and roste +them, and baste them well with Claret Wine and Butter, and when they are +enough dredge them over with grated bread, and serve them with Wine, +Butter, and Anchovies; Garnish your Dish as you please. + + +41. _To make a Pie with Eels and Oisters._ + +Make your Paste, and roul it thin, and lay it into your baking Pan, then +take great Eels and flay them, and gut them, cut them in pieces, and +wash them, and dry them, then lay some Butter into your Pie, and season +your Eels with Pepper, Salt, Nutmeg, Cloves and Mace, and lay them in, +then cover them all over with greast Oisters, and put in three or four +Bay Leaves, then put in more of your beaten Spices and Salt, then cover +them well with Butter, and put in two or three Spoonfuls of white Wine, +so close it and bake it, then serve it in hot to the Table. + + +42. _To make a Pie with Parsneps and Oisters very good._ + +Take your Parsneps tenderly boiled; and slice them thin, then having +your Paste ready laid in your baking-pan, put in a good store of Butter, +then lay in a Lay of Parsneps, and some large Mace, and Pepper cracked, +then some Oisters and Yolks of Eggs hard boiled, then more Spice and +butter, then more Parsneps, then more Oisters, then more hard Eggs, more +Spice, and cover it well, and bake it, and serve it in hot. + + +43. _To dress Artichoke Suckers._ + +Take your Suckers of Artichokes, and pare them as you would an Apple, +and cast them into water to keep their Colour; and to take away the +bitterness of them, put also to them the meat which is in the stalks of +great Artichokes, then boil Water and Salt together, and when it is +boiling apace, put in your Suckers and Stalks tied up in a thin Cloth +with a blade or two of Mace, and when they are enough, melt some Butter +and Vinegar together very thick and hot, and a little Pepper with it, +then lay them in a Dish, and pour the Sauce over them, strew on a little +Salt, and about the Dishes, and so serve it in. + + +44. _To boil Cucumbers._ + +Take your largest Cucumbers, and wash them and put them into boiling +water made quick with Salt, then when they are boiled enough, take them +and peel them and break them into a Cullender, and when the Water is +well drained from them, put them into a hot Dish, and pour over them +some Butter and Vinegar a little Pepper and Salt, strew Salt on your +Dish brims, lay some of the Rind of them about the Dish cut in several +Fancies, and so serve them to the Table. + + +45. _To make several Sallads, and all very good._ + +Take either the stalks of Mallows, or Turnip stalks when they run to +seed, or stalks of the herb Mercury with the seedy head, either of these +while they are tender put into boiling Water and Salt, and boiled +tender, and then Butter and Vinegar over them. + + +46. _To make a Sallad of Burdock, good for the Stone, another of the +tender stalks of Sow-thistles._ + +Take the inside of the Stalks of Burdock, and cut them in thin slices, +and lay them in water one whole day, shifting them sometimes, then boil +them, and butter them as you do the forenamed. + +Also the tender Stalks of Sow-thistles done in like manner, are very +good and wholsome. + + +47. _To make a Tart of Spinage._ + +Take a good quantity of green Spinage, boil it in water and salt, and +drain it well in a Cullender, then put to it plumped Currans, Nutmeg, +Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs +beaten fine, then having your Paste ready laid in your baking-pan, lay +in a little butter, and then your Spinage, and then a little Butter +again; so close it, and bake it, and serve it to the Table hot, with +Sugar strewed over it. + + +48. _Artichoke Cream._ + +Take the tender bottoms of Artichokes, and beat them in a Mortar, and +pick out all the strings, then boil a quart of Cream with large Mace and +Nutmeg, then put in your bottoms, and when they have boiled a while, put +in the yolks of six Eggs well beaten, and so much Sugar as you think +fit, and heat them together over the fire, then pour it into a Dish, and +when it is cold serve it in with Sugar strewed over it. + + +49. _To make very fine Rolls for Noble Tables._ + +Take half a Peck of fine Flower, the yolks of 4 Eggs and a little Salt, +with a Pint of Ale yest, mix them together, and make them into a Paste +with warm Milk and a little Sack, them mould it well, and put it into a +warm Cloth to rise, when your Oven is hot, mould it again, and make it +into little Rolls, and bake them, then rasp them, and put them into the +Oven again for a while, and they will eat very crisp and fine. + + +50. _To make short Rolls._ + +Take half a peck of fine Flower, and break into it one pound and half of +fresh Butter very small, then bruised Coriander seeds, and beaten Spice +with a very little Salt and some Sugar, and a Pint of Ale-yest, mix them +well together, and make them into a Paste with warm Milk and Sack: + +Then lay into it a warm Cloth to rise, and when your Oven is hot, make +it into Rolls, and prick them, and bake them, and when they are baked, +draw them and cover them till they be cold; these also eat very finely, +if you butter some of them while they are hot. + + +51. _To dress Soals a fine way._ + +Take one pair of your largest Soals, and flay them on both sides, then +fry them in sweet Suet tried up with Spice, Bay leaves, and Salt, then +lay them into a Dish, and put into them some Butter, Claret Wine and two +Anchovies, cover them with another Dish, and set them over a Chafingdish +of Coals, and let them stew a while, then serve them to the Table, +garnish your Dish with Orange or Limon, and squeeze some over them. + + +52. _To stew Fish in the Oven._ + +Take Soals, Whitings or Flounders, and put them into a Stew-pan with so +much water as will cover them, with a little Spice and Salt, a little +white Wine or Claret, some Butter, two Anchovies, and a bundle of sweet +herbs, cover them and set them into an Oven not too hot; when they are +enough, serve them in; Garnish your Dish wherein they lie with +Barberries, raw Parsley, and slices of Limon, and lay Sippets in the +bottom. + + +53. _To bake Collops of Bacon and Eggs._ + +Take a Dish and lay a Pie-plate therein, then lay in your Collops of +Bacon, and break your Eggs upon them. + +Then lay on Parsley, and set them into an Oven not too hot, and they +will be rather better than fried. + + +54. _To make Furmity._ + +Take some new Milk or Cream, and boil it with whole Spice, then put in +your Wheat or Pearl Barley boiled very tender in several Waters, when it +hath boiled a while, thicken it with the yolks of Eggs well beaten, and +sweeten it with Sugar, then serve it in with fine Sugar on the Brims of +the Dish. + + +55. _To make Barly Broth._ + +Take French Barley boiled in several waters, and to a Pound of it, put +three quarts of water, boil them together a while with some whole Spice, +then put in as many Raisins of the Sun and Currans as you think fit, +when it is well boiled, put in Rosewater, Butter and Sugar, and so eat +it. + + +56. _To make Barley Broth with Meat._ + +Take a Knuckle of Veal, and the Crag-end of a Neck of Mutton, and boil +them in water and salt, then put in some Barly, and whole Spice, and +boil them very well together, then put in Raisins stoned, and Currans, +and a few Dates stoned and sliced thin; when it is almost enough, put in +some Cream, and boil it a while, then put in plumped Prunes, and the +yolks of Eggs, Rosewater and Sugar, and a little Sack, so serve it in; +Garnsh your Dish with some of the Raisins and Prunes and fine Sugar; +this is very good and nourishing for sick or weak people. + + +57. _To make Furmity with Meat-Broth._ + +Boil a Leg of Beef in water and salt, and put in a little whole Spice; +when it is boiled tender; take it up, and put into the Broth some Wheat +ready boiled, such as they sell in the Market, and when that hath boiled +a while, put in some Milk, and let that boil a while, then thicken it +with a little Flower, or the yolks of Eggs, then sweeten it with Sugar, +and eat it. + + +58. _To make Furmity with Almonds._ + +Take three Quarts of Cream, and boil it with whole Spice, then put in +some pearled Barley first boiled in several waters, and when they have +boiled together a while, then put in so many blanched Almonds beaten +fine with Rosewater, as you think may be enough, about four Ounces of +Barly to this quantity of Cream will be enough, and four Ounces of +Almonds, boil them well together, and sweeten it with Sugar, and so +serve it in, or eat it by the way, you may put in Saffron if you please. + + +59. _To make a hasty Pudding._ + +Take one quart of Cream and boil it, then put in two Manchets grated, +and one pound almost of Currans plumped, a little Salt, Nutmeg and +Sugar, and a little Rosewater, and so let them boil together, stirring +them continually over the Fire, till you see the butter arise from the +Cream, and then pour it into a Dish and serve it in with fine Sugar +strewed on the brims of the Dish. + + +60. _Another way to make a hasty Pudding._ + +Take good new milk and boil it, then put in Flower, plumped Currans, +beaten spice, Salt and Sugar, and stir it continually till you find it +be enough, then serve it in with Butter and Sugar, and a little Wine if +you please. + + +61. _To make Spanish Pap._ + +Boil a quart of Cream with a little whole Spice, when it is well boiled, +take out the Spice, and thicken it with Rice Flower, and when it is +well boiled, put in the yolks of Eggs, and Sugar and Rosewater, with a +very little Salt, so serve it to the Table either hot or cold, with fine +Sugar strewed on the brims of the Dish. + + +62. _To make Gravie Broth._ + +Take a good fleshy piece of Beef, not fat, and lay it down to the fire, +and when it begins to rost, slash it with a Knife to let the Gravie run +out, and continually bast it with what drops from it and Claret Wine +mixed together, and continually cut it, and bast it till all the Gravie +be out, then take this Gravie and set it over a Chafingdish of Coals +with some whole Spice, Limon Pill, and a little Salt, when you think it +is enough, lay some Sippets into another Dish, and pour it in, and serve +it to the Table; Garnish your Dish with Limon and Orange; if you please +you may leave out the Sippets and put in some poach'd Eggs, done +carefully. + + +63. _To make French Pottage._ + +Take an equal quantity of Chervil, hard Lettice and Sorrel, or any other +Herb as you like best, in all as much as a Peck will hold pressed down, +pick them well, and wash them, and drain them from the water, then put +them into a Pot with half a pound of fresh Butter, and set them over the +fire, and as the Butter melts, stir them down in it till they are all +within the Butter, then put some water in, and a Crust of bread, with +some whole Cloves and a little Salt, and when it is well boiled, take +out the Crust of bread, and put in the yolks of four Eggs well beaten, +and stir them together over the fire, then lay some thin slices of white +bread into a deep dish, and pour it in. + + +64. _To make Cabbage Pottage._ + +Take a Leg of Beef and a Neck of Mutton, and boil them well in water and +salt, then put in good store of Cabbage cut small, and some whole Spice, +and when it is boiled enough, serve it in. + + +65. _To make a Sallad of cold meat._ + +Take the brawn of a cold Capon, or a piece of cold Veal, and mince it +very small, with some Limon pill, then put in some Oil, Vinegar, Capers, +Caviare, and some Anchovies, and mix them very well, then lay it in a +Dish in the form of a Star, and serve it in; Garnish your Dish with +Anchovies, Limon and Capers. + + +66. _To dry a Goose._ + +Take a fair fat Goose, and powder it about a Month or thereabouts, then +hang it up in a Chimney as you do Bacon, and when it is throughly dry, +boil it well and serve it to the Table with some Mustard and Sugar, +Garnish your Dish with Bay leaves: Hogs Cheeks are very good dried thus. + + +67. _To dress Sheeps Tongues with Oysters._ + +Take your Sheeps Tongues about six of them, and boil them in water and +salt till they be tender, then peel them, and slice them thin, then put +them into a Dish with a quart of great Oisters; a little Claret wine +and some whole Spice, let them stew together a while, then put in some +Butter and the yolks of three Eggs well beaten, shake them well +together, then lay some Sippets into a Dish, and put your Tongues upon +them; Garnish your Dish with Oisters, Barberries, and raw Parsley, and +serve it in. + + +68. _To make a Neats-tongue Pie._ + +Let two small Neats tongues or one great one be tenderly boiled, then +peel them and slice them very thin, season them with Pepper and Salt, +and Nutmeg; then having your Paste ready laid into your baking-pan, lay +some Butter in the bottom, then lay in your Tongues, and one pound of +Raisins of the Sun, with a very little Sugar, then lay in more butter, +so close it and bake it, then cut it up, and put in the yolks of three +Eggs, a little Claret Wine and Butter, stir it well together, and lay on +the Cover, and serve it; you may add a little Sugar if you please. + + +69. _A Capon with white Broth._ + +Take a large Capon, and draw him, and truss him, and boil him in water +and a little salt, with some whole Spice: + +When you think it is almost enough, put in one pound of Currans well +washed and picked, four Ounces of Dates stoned and diced thin, and when +they have boiled enough, put in half a pound of sweet Almonds blanched +and beaten fine with Rose-water, strain them in with some of the Liquor, +then put in some Sack and Sugar; then lay some thin slices of white +bread into a deep Dish, and lay your Capon in the midst, then pour your +Broth over it. + +Garnish your dish with plumped Raisins and Prunes, and serve it in. + + +70. _To make a Calvesfoot Pie._ + +Take six Calves feet tenderly boiled, and cut them in halves, then make +some Paste with fine Flower, Butter, cold Cream and the yolk and white +of one Egg, rowl it very thin, and lay it into your baking-pan, then lay +some butter in the bottom, and then your Calves feet with some large +Mace, half a pound of Raisins of the Sun, half a pound of Currans, then +lay more butter and close it and bake it, then cut it up, and put in the +yolks of three Eggs, some white Wine, Butter and a little Salt, and so +serve it to the Table; Garnish your Dish with pretty Conceits made in +Paste, and baked a little. + + +71. _To make an Artichoke Pie._ + +Make your Paste as before named, and roul it thin, and lay it into your +baking-pan. + +Then lay in Butter sliced thin, and then your bottoms of Artichokes +tenderly boiled, season it with a little Salt, a little gross Pepper, +and some sliced Nutmeg, with a blade or two of Mace and a little Sugar, +then lay in some Marrow, Candied Orange and Citron Pill, with some +Candied Eringo Roots; then cover it with butter, and close it with your +Paste, and so bake it, then cut it up, and put in white Wine, Butter, +and the yolks of Eggs and Sugar; cover it again, and serve it to the +Table. + + +72. _To make an Oyster-Pie._ + +Make your Paste as before, and lay it in your Pan, then lay in Butter, +and then put in as many great Oysters as will almost fill your Pan, with +their Liquor strained, some whole Pepper, Mace and Nutmeg; then lay in +Marrow and the Yolks of hard Eggs, so cover them with Butter, close +them, and bake your Pie, then put in White Wine, Anchovies, Butter and +the Yolks of Eggs; cover it again and serve it the Table. + + +73. _To make a Pig-Pie._ + +Take a large Pig and slit it in two, and bone it, onely the two sides, +not the head, then having your Paste ready laid in your Pan, and some +Butter in the bottom, lay in your Pig, season it with Pepper, Salt, +Nutmeg and Mace, and one handful of Sage shred small and mixed with the +Spice and Salt, then lay in more Butter, close it, and bake it. + +Serve it in cold with Mustard, and garnish your Dish with Bay Leaves. + +If you would eat it hot, you must leave out the Pepper and some of the +Salt, and put in store of Currans, and when it comes out of the Oven, +put in some Butter, Vinegar, and Sugar, and so serve it. + + +74. _To make a Rasberry Tart._ + +Take some Puff-paste rolled thin, and lay it into your Baking-Pan, then +lay in your Rasberries and cover them with fine Sugar, then close your +Tart and bake it; then cut it up, and put in half a Pint of Cream, the +yolks of two or three Eggs well beaten, and a little Sugar; then serve +it in cold with the Lid off, and sugar strewed upon the brims of the +Dish. + + +75. _To make a Carp Pie._ + +Have your Paste ready laid in your bake-pan, and some Butter in the +bottom. + +Then take a large Carp, scale him, gut him, and wash him clean, and dry +him in a Cloth, then lay him into your Pan with some whole Cloves, Mace, +and sliced Nutmeg, with two handfuls of Capers, then put in some White +Wine, and mix some Butter with Salt, and lay all over; then close it, +and bake it; this is very good to be eaten either hot or cold. + + +76. _To boil a Goose or Rabbits with Sausages._ + +Take a large Goose a little powdered, and boil it very well, or a couple +of Rabbits trussed finely; when either of these are almost boiled, put +in a Pound of Sausages, and boil them with them, then lay either of +these into a Dish, and the Sausages here and there one, with some thin +Collops of Bacon fryed, then make for Sauce, Mustard and Butter, and so +serve it in. + + +77. _To make a Fricasie of Veal, Chicken, or Rabbits, or of any thing +else._ + +Take either of these and cut them into small pieces, then put them into +a frying pan with so much water as will cover them with a little salt, +whole Spice, Limon Pill and a bundle of sweet herbs, let them boil +together till the Meat be tender, then put in some Oysters, and when +they are plumped, take a little Wine, either White or Claret, and two +Anchovies dissolved therein with some Butter, and put all these to the +rest, and when you think your Meat is enough, take it out with a little +Skimmer, and put it into a Dish upon Sippets; then put into your Liquor +the yolks of Eggs well beaten, and mix them over the fire, then pour it +all over your Meat; Garnish your Dish with Barberries, and serve it in; +this Dish you may make of raw meat or of cold meat which hath been left +at Meals. + + +78. _To make Scotch Collops of Veal or Mutton._ + +Take your meat and slice it very thin, and beat it with a rolling-pin, +then hack it all over, and on both sides with the back of a Knife, then +fry it with a little Gravie of any Meat, then lay your Scotch Collops +into a Dish over a Chafingdish of Coals, and dissolve two Anchovies in +Claret Wine, and add to it some butter and the yolks of three Eggs well +beaten, heat them together, and pour it over them: + +Then lay in some thin Collops of Bacon fryed, some Sausage meat fried, +and the yolks of hard Eggs fryed after they are boiled, because they +shall look round and brown, so serve it to the Table. + + +79. _To make a Pudding of a Manchet._ + +Take a Manchet, put it into a Posnet, and fill the Posnet up with Cream, +then put in Sugar and whole Spice, and let it boil leisurely till all +the Cream be wasted away, then put it into a Dish, and take some +Rosewater, and Butter and Sugar, and pour over it, so serve it in with +fine Sugar strewed all over it. + +Your Manchet must be chipped before you put it into the Cream. + + +80. _To make a Calves head Pie._ + +Make your Paste, and lay it into your Pan as before, then lay in Butter, +and then your Calves Head, being tenderly boiled, and cut in little thin +bits, and seasoned with Pepper, Salt and Nutmeg, then put in some +Oysters, Anchovies and Claret Wine, with some yolks of hard Eggs and +Marrow, then cover it with Butter, and close it and bake it; when it is +baked, eat it hot. + + +81. _To dry Tongues._ + +Take some Pump water and Bay salt, or rather refined Saltpeter, which is +better; make a strong Brine therewith, and when the Salt is well melted +in it, put in your Tongues, and let them lie one Week, then put them +into a new Brine, made in the same manner, and in that let them lie a +week longer, then take them out, and dry-salt them with Bay Salt beaten +small, till they are as hard as may be, then hang them in the Chimney +where you burn Wood, till they are very dry, and you may keep them as +long as you please; when you would eat of them, boil them with +[Transcriber's note: word missing] in the Pot as well as Water, for that +will make them look black, and eat tender, and look red within; when +they are cold, serve them in with Mustard and Sugar. + + +82. _To make Angelot Cheese._ + +Take some new Milk and strokings together, the quantity of a Pail full, +put some Runnet into it, and stir it well about, and cover it till your +Cheese be come, then have ready narrow deep Moats open at both ends, +and with your flitting Dish fill your Moats as they stand upon a board, +without breaking or wheying the Cheese, and as they sink, still fill +them up, and when you see you can turn them, which will be about the +next day, keep them with due turning twice in a day, and dry them +carefully, and when they are half a year old, they will be fit to be +eat. + + +83. _To make a Hare-Pie._ + +Take the flesh of a very large Hare, and beat it in a Mortar with as +much Marrow or Beef Suet as the Hare contains, then put in Pepper, Salt, +Nutmeg, Cloves and Mace, as much as you judge to be fit, and beat it +again till you find they be well mixed, then having your Paste ready in +your Baking-Pan, lay in some Butter, and then your Meat, and then Butter +again; so close it, and bake it, and when it is cold, serve it in with +Mustard and Sugar, and garnish your Dish with Bay leaves; this will keep +much longer than any other Pie. + + +84. _To rost a Shoulder of Venison or of Mutton in Bloud._ + +Take the Bloud of either the Deer or the Sheep, and strain it, and put +therein some grated Bread and Salt, and some Thyme plucked from the +Stalks, then wrap your Meat in it and rost it, and when you see the +bloud to be dry upon it, baste it well with butter, and make sauce for +it with Claret Wine, Crums of Bread and Sugar, with some beaten Cinamon, +salt it a little in the rosting, but not too much; you may stick it with +Rosemary if you will. + + +85. _To stew a Pig._ + +Lay a large Pig to the Fire, and when it is hot, skin it, and cut it +into divers pieces, then take some white wine and strong broth, and stew +it therein with an Onion or two cut very small, a little Pepper, Salt, +Nutmeg, Thyme, and Anchovies, with some Elder Vinegar, sweet Butter and +Gravie; when it is enough, lay Sippets of French Bread in your Dish, and +put your Meat thereon. + +Garnish your Dish with Oranges and Limons. + + +86. _To make a Fricasie of Sheeps feet._ + +Take your Sheeps feet tenderly boiled, and slit them, and take out the +knot of hair within, then put them into a Frying-pan with as much water +as will cover them, a little Salt, Nutmeg, a blade of Mace, and a bundle +of sweet herbs, and some plumped Currans; when they are enough, put in +some Butter, and shake them well together, then lay Sippets into a Dish, +and put them upon them with a Skimmer, then put into your Liquor a +little Vinegar, the yolks of two or three Eggs, and heat it over the +fire, and pour it over them; Garnish your Dish with Barberries, and +serve it to the Table. + + +87. _To make a Steak-Pie with Puddings in it._ + +Lay your Paste ready in your Pan, and lay some butter in the bottom, +then lay a Neck of Mutton cut into steaks thereon, then take some of the +best of a Leg of Mutton minced small, with as much Beef Suet as Mutton; +season it with beaten Spice and Salt, and a little Wine, Apples shred +small, a little Limon Pill, a little Verjuice and Sugar, then put in +some Currans, and when they are well mixed, make it into Balls with the +yolks of Eggs, and lay them upon the steaks, then put in some Butter and +close your Pie and bake it, and serve it in hot. + + +88. _To dress Salmon or other Fish by Infusion, a very good way._ + +Take a Joul of Salmon, or a Tail, or any other part, or any other Fish +which you like, put it into a Pot or Pan, with some Vinegar, Water and +Salt, Spice, sweet herbs, and white Wine; when it is enough, lay it into +a Dish, and take some of the Liquor with an Anchovie or two, a little +Butter and the yolks of Eggs beaten; heat these over the fire, and poure +over your Fish; if you please, you may put in shrimps, but then you must +put in the more Butter; Garnish your Dish with some Limon or Orange, and +some Shrimps. + + +89. _To make Loaves to Butter._ + +Take the yolks of twelve Eggs, and six Whites, a little Yeast, Salt and +beaten Ginger, wet some Flower with this, and make it into a Paste, let +it lie to rise a while, and then make it into Loaves, and prick them, +and bake them, then put in white wine and butter and sugar, and serve it +in. + + +90. _To make a Calves Chaldron Pie, and Puddings also of it._ + +Take a fat Calves Chaldron boiled tender, and shred it very small, then +season it with beaten spice and salt: + +Then put in a pound of Currans and somewhat more, and as much Sugar as +you think fit, and a little Rosewater; then having your Pie ready, fill +it with this, and press it down; close it and bake it, then put some +Wine into it, and so eat it. + +If you will make Puddings of it, you must add a little Cream and grated +bread, a little Sack, more Sugar, and the yolks of Eggs, and so you may +bake them, or boil, or fry them. + + +91. _To make Rice-Cream._ + +Boil a quart of Cream, then put in two handfuls of Rice Flower, and a +little fine Flower, as much Sugar as is fit, the yolk of an Egg, and +some Rosewater. + + +92. _To make a Pompion-Pie._ + +Having your Paste ready in your Pan, put in your Pompion pared and cut +in thin slices, then fill up your Pie with sharp Apples, and a little +Pepper, and a little Salt, then close it, and bake it, then butter it, +and serve it in hot to the Table. + + +93. _To fry Pompion._ + +Cut it in thin slices when it is pared, and steep it in Sack a while, +then dip it in Eggs, and fry it in Butter, and put some Sack and Butter +for Sauce, so serve it in with salt about the Dish brims. + + +94. _To make Misers for Children to eat in Afternoons in Summer._ + +Take half a Pint of good small Beer, two spoonfuls of Sack, the Crum of +half a penny Manchet, two handfuls of Currans washed clean and dried, +and a little of grated Nutmeg, and a little Sugar, so give it to them +cold. + + +95. _To fry Toasts._ + +Take a twopenny white Loaf, and pare away the Crust, and cut thin slices +of it, then dip them first in Cream, then in the yolks of Eggs well +beaten, and mixed with beaten Cinamon, then fry them in Butter, and +serve them in with Verjuice, Butter and Sugar. + + +96. _To boil or rather stew Carps in their own Blood._ + +Take two fair Carps, and scowr them very well from slime with water and +a little salt, then lay them in a Dish and open their bellies, take away +their Guts, and save the Blood and Rows in the Dish, then put in a Pint +of Claret Wine, some whole Spice and some Salt, with a little +Horse-Radish Root, then cover them close, and let them stew over a +Chafingdish of Coals, and when they are enough, lay them into a Dish +which must be rubbed with a Shelots, and Sippets laid in, then take a +little of the Liquor, and an Anchovie or two, with a little Butter, heat +them together, and pour it over them, then garnish your Dish with +Capers, Oranges or Limons, and serve it in very hot. + + +97. _To make Fritters._ + +Take half a Pint of Sack and a Pint of Ale, a little Yest, the yolks of +twelve Eggs, and six Whites, with some beaten Spice and a very little +salt, make this into thick Batter with fine Flower, then boil your Lard, +and dip round thin slices of Apples in this Batter, and fry them; serve +them in with beaten spice and sugar. + + +98. _To pickle Coleflowers._ + +Take some white wine Vinegar and salt, with some whole Spice, boil them +together very well, then put in your Coleflowers, and cover them, and +let them stand upon Embers for one hour, then take them out, and when +they are cold, put them into a Pot, and boil the Liquor again with more +Vinegar, and when it is cold, put it to them, and keep them close from +the Air. + + +99. _To preserve Orange or Limon Pills in thin slices in Jelly._ + +Take the most beautiful and thickest Rinds, and then cut them in halves, +and take their Meat clean out, then boil them in several waters till a +straw will run through them, then wash them in cold water, and pick them +and dry them: + +Then take to a Pound of these, one quart of water wherein thin slices of +Pippins have been boiled, and that the water feels slippery, take to +this water three pounds of Sugar, and make thereof a Syrup, then put in +your Pills and scald them, and set them by till the next day, then boil +them till you find that the Syrup will jelly, then lay your Pills into +your Glasses, and put into your Syrup the Juice of three Oranges and one +Limon; then boil it again till it be a stiff Jelly, and put it to them. + + +100. _To make Cakes of the Pulp of Limons, or rather the Juice of +Limons._ + +Take out all the juice part of the Limon without breaking the little +skins which hold it, then boil some Sugar to a Candy height, and put in +this Juice, and stir it about, and immediately put it into a warm Stove, +and put in fire twice or thrice a day; when you see that it doth Candy +on the one side, then turn them out of the Glasses with a wet knife on +the other upon a sleeked Paper, and then let that candy also, and put +them up in a Box with Papers between them. + + +101. _To make good minced Pies._ + +Take one pound and half of Veal parboiled, and as much Suet, shred them +very fine, then put in 2 pound of Raisins, 2 pound of Currans, 1 pound +of Prunes, 6 Dates, some beaten Spice, a few Caraway seeds, a little +Salt, Verjuice, Rosewater and Sugar, to fill your Pies, and let them +stand one hour in the Oven: + +When they go to Table strew on fine Sugar. + + +102. _To make a Loaf of Curds._ + +Take the Curds of three quarts of Milk rubbed together with a little +Flower, then put in a little beaten Ginger, and a little Salt, half a +Pint of Yest, the yolks of ten Eggs, and three Whites: work these into a +stiff Paste with so much Flower as you see fit, then lay it to rise in a +warm Cloth a while, then put in Butter, Sugar, Sack, and some beaten +Spice, and so serve it in. + + +103. _To make Cheese Loaves._ + +Take the Curds of three quarts of Milk, and as much grated Bread as +Curd, the yolks of twelve Eggs, and six Whites, some Cream, a little +Flower, and beaten Spice, a little Salt, and a little Sack; when you +have made it in a stiff Paste with a little flower, roul some of it thin +to fry, and serve them in with beaten Spice and Sugar strewed over them. + +Then make the rest into a Loaf, and bake it, then cut it open, and serve +it in with Cream, Butter and Sugar. + + +104. _To fry Oysters._ + +Take of your largest Oysters, wash them and dry them, and beat an Egg or +two very well, and dip them in that, and so fry them, then take their +Liquor, and put an Anchovy to it, and some Butter, and heat them +together over the fire, and having put your fryed Oysters in a Dish, +pour the Sawce over them and serve them in. + + +105. _To broil Oysters._ + +Take your largest Oysters, and put them into Scollop Shells, or into the +biggest Oyster shells with their own Liquor, and set them upon a +Gridiron over Charcoals, and when you see they be boiled in the Liquor, +put in some Butter, a few Crums of Bread, and a little Salt, then let +them stand till they are very brown, and serve them to the Table in the +Shells upon a Dish and Pie-Plate. + + +106. _To rost Oysters._ + +Take the largest, and spit them upon little long sticks, and tie them to +the Spit, then lay them down to the fire, and when they are dry, bast +them with Claret Wine, and put into your Pan two Anchovies, and two or +three Bay-leaves, when you think they are enough, bast them with Butter, +and dredge them, and take a little of that liquor in the Pan, and some +Butter, and heat it in a Porringer, and pour over them. + + +107. _To make most excellent and delicate Pies._ + +Take two Neats tongues tenderly boiled, and peel them, and mince them +small with some Beef Suet or Marrow, then take a pound of Currans and a +pound of Raisins of the Sun stoned, some beaten Spice, Rosewater, a +little Salt, a little Sack and Sugar. + +Beat all these with the minced meat in a Mortar till it come to a +perfect Paste, then having your Paste ready laid in your baking-Pan, +fill it or them with this meat, then lay on the top some sliced Dates, +and so close them, and bake them, when they are cold they will cut +smooth like Marmalade. + + +108. _To make fine Custards._ + +Take two quarts of Cream and boil it well with whole Spice, then put in +the yolks of twelve Eggs, and six Whites well beaten and strained, then +put in these Eggs over the fire, and keep them stirring lest they turn, +then when they are thoroughly hot, take it off and stir it till it be +almost cold, then put in Rosewater and Sugar, and take out the whole +Spice, then put your Custard into several things to bake, and do not let +them stand too long in the Oven; when you serve them in, strew on small +French Comfits of divers colours, or else fine Sugar, which you please. + + +109. _To make a Stump Pie._ + +Take a pound of Veal and as much Suet, parboil your Veal, and shred them +together, but not very small, then put in one pound of Raisins, one +pound of Currans, four Ounces of Dates stoned and sliced thin, some +beaten Spice, Rosewater and Sugar, and a little Salt, then take the +yolks of Eggs well beaten, and mix amongst the rest of the things very +well, then having your Pie ready, fill it and press it down, then lid +it, and bake it. + + +110. _To make Egg-Pies._ + +Take the yolks of eight hard Eggs, and shred them small with their +weight of Beef Suet minced very small also, then put in one pound of +Currans, four Ounces of Dates stoned and sliced, some beaten Spice, +Limon pill, Rosewater and Sugar, and a little Salt, mix them well +together, if you please, you may put in an Apple shred small, so fill +your Pies and bake them, but not too much, serve them to the Table with +a little Wine. + + +111. _To make hashed Meat._ + +Take a Leg or Shoulder of Mutton, lay it down to the fire, and as it +doth rost, cut it off in little bits, and let it lie in the Pan, bast it +with Claret wine and Butter, and a little Salt, and put two or three +Shelots in your Pan, when you have cut off so much as you can, lay the +bones into a Dish over a Chafingdish of Coals, and put your Meat to it +with the Liquor, and two Anchovies, cover it, and let it stew a while; +when it is enough, put in some Capers, and serve it in with Sippets; +Garnish your Dish with Olives and Capers, and Samphire; thus you may do +with any cold meat between two Dishes. + + +112. _To make a Fricasie of Oysters._ + +Take a quart of Oysters and put them into a frying pan with some white +Wine and their own Liquor, a little Salt, and some whole Spice, and two +or three Bay Leaves, when you think they be enough, lay them in a dish +well warmed, then add to their Liquor two Anchovies, some Butter, and +the yolks of four Eggs; Garnish your Dish with Barberries. + + +113. _To make a Fricasie of Eels._ + +Take a midling sort of Eels, scour them well, and cut off the heads and +throw them away, then gut them, and cut them in pieces, then put them +into a frying pan with so much white Wine and water as will cover them, +then put in whole Spice, a bundle of sweet herbs and a little Salt, let +them boil, and when they be very tender, take them up and lay them into +a warm Dish, then add to their Liquor two Anchovies, some Butter and +the yolks of Eggs, and pour over them: + +Thus you may make Fricasies of Cockles or of Shrimps, or Prawns. + +Garnish your Dish with Limon and Barberries. + + +114. _To make an Eel-Pie._ + +Take your largest Eels, and flay them, and cut them in pieces, then +having your Pie ready with Butter in the bottom, season your Eels with +Pepper, Salt and Nutmeg, then lay them in and cover them with Butter, so +close it and bake it, if you please, you may put in some Raisins of the +Sun, and some large Mace, it is good hot or cold. + + +115. _To souce an Eel and Collar it._ + +Take a very large fat Eel and scour it well, throw away the head and gut +her, and slit her down the back, season her with Pepper, Salt, Nutmeg +and Mace, then boil her in white Wine, and Salt and Water, with a bundle +of sweet herbs and some Limon Pill, when it is well boiled, take it up +and lay it to cool; then put good store of Vinegar into the Liquor, and +when it is cold, put in your Eel, and keep it: + +You must roul it up in a Collar and tie it hard with a Tape, and sew it +up in a Cloth, then put it in to boil; when it hath lain a week, serve +it to the Table with a Rosemary Branch in the middle, and Bay Leaves +round the Dish sides, eat it with Mustard. + + +116. _To stew Eels._ + +Take them without their heads, flay them and cut them in pieces, then +fill a Posnet with them, and set them all on end one by one close to one +another, and put in so much White Wine and Water as will cover them, +then put in good store of Currans to them, whole Spice, sweet herbs, and +a little Salt, cover them and let them stew, and when they are very +tender, put in some Butter, and so shake them well, and serve them upon +Sippets; Garnish your Dish with Orange or Limon and raw Parsley. + + +117. _To make a Herring Pie._ + +Take four of the best pickled Herrings, and skin them, then split them +and bone them, then having your Pie in readiness with Butter in the +bottom, then lay your Herrings in halves into your Pie one lay of them, +then put in Raisins, Currans and Nutmeg, and a little Sugar, then lay in +more Butter, then more Herrings, Fruit and Spice, and more Butter, and +so close it, and bake it; your Herrings must be well watered. + + +118. _To rost a Pike and to lard it._ + +Take a large Pike, and scale it, gut it, and wash it clean, then lard it +on the back with pickled Herring and Limon Pill, then spit it and lay it +down to the fire to rost, bast it often with Claret Wine and Butter, +when it is enough, make Sauce for it with Claret Wine and Butter, and +serve it in. + + +119. _To boil fresh Salmon._ + +Take a Joll or a Tail of fresh Salmon, then take Vinegar and Water, Salt +and whole Spice, and boil them together, then put in your Salmon, and +when it is boiled, take some Butter and some of the Liquor with an +Anchovie or two, and a little white Wine and a quart of Shrimps out of +their Shells, heat these together, and so Dish your Salmon, and pour +this over it. + +Garnish your Dish with Shrimps and Anchovies, and Slices of Limon. + + +120. _To boil a Cods Head._ + +Boil Wine, Water and Salt together, with whole Spice and sweet herbs, +and a little Horse-Radish Root, then put in your Cods head, and boil it +very well, then drain it well from the Water, and lay it in a dish over +a Chafingdish of Coals: + +Then take some of the Liquor and two Anchovies, some butter and some +Shrimps, heat them over the fire, and pour over it, then poach some Eggs +and lay over it, and also about the Brims of the Dish; Garnish your Dish +with Limon and Barberries, so serve it to the Table very hot: + +Thus you may do Haddocks or Whitings, or any other fresh Fish you like +best. + + +121. _To make Olives of Veal._ + +Take thin slices of a Leg of Veal, and have ready some Suet finely +shred, some Currans, beaten Spice, sweet herbs, and hard yolks of Eggs, +and a little salt mixed well together, then strew it upon the insides of +your slices of Meat, and roul them up hard, and make them fast with a +scure, so spit them and roste them, baste them with Butter, and serve +them in with Vinegar, Butter and Sugar. + + +122. _To make an Olive Pie._ + +Having your Paste in readiness with Butter in the bottom, lay in some of +the forenamed Olives, but not fastned with a Scure, then put in Currans, +hard Eggs, and sweet Butter, with some herbs shred fine; be sure you +cover it well with Butter, and put in a little white Wine and Sugar, and +close it, and bake it, eat it hot or cold, but hot is better. + + +123. _To make a Ball to take Stains out of Linnen, which many times +happens by Cooking or Preserving._ + +Take four Ounces of hard white Sope, beat it in a Mortar, with two small +Limons sliced, and as much Roch Allom as a Hazle Nut, when they are +beaten well together, make it up in little Balls, rub the stain +therewith and then wash it in warm water, till you see it be quite out. + + +124. _To make a fine Pomander._ + +Take two Ounces of Laudanum, of Benjamin and Storax one Ounce, Musk six +gr. as much of Civet, as much of Ambergreece, of Calamus Aromaticus, and +Lignum Aloes, of each the weight of a Groat, beat all these in a hot +Mortar and with a hot Pestel, till it come to a perfect Paste, then take +a little Gum Dragon steeped in Rosewater, and rub your hand withal, and +make it up with speed, and dry them, but first make them into what +shapes you please, and print them. + + +125. _A very fine washing-Ball._ + +Take three Ounces of Orrice, half an Ounce of Cypress-wood, 2 Ounces of +Calamus Aromaticus, 1 ounce of Damask-Rose leaves, 2 Ounces of +Lavender-flowers, a quarter of an Ounce of Cloves, beat all these and +searce them fine, then take two pounds and an half of Castile Sope +dissolved in Rose water, and beat all these forenamed things with the +Sope in a Mortar, and when they are well incorporated, make it into +Balls, and keep them in a Box with Cotton as long as you please. + + +126. _To make French Broth called Kink._ + +Take a leg of Beef and set it over the fire with a good quantity of fair +water, when it boils, scum it, and what meat soever you have to dress +that day, either of Fowl or small meat, put it all into this Liquor and +parboil it, then take out those small meats, and put in some French +Barley, and some whole Spice, one Clove or two of Garlick, and a handful +of Leeks, and some Salt; when it is boiled enough, pour it from the +Barley, and in put a little Saffron; so serve it in; and garnish your +Dish with sliced Oranges or Limons, and put a little of the juice +therein. + + +127. _To make Broth of a Lambs Head._ + +Boil it with as much water as will cover it, with whole Spice, and a +little Salt, and a bundle of sweet herbs, then put in strained Oatmeal +and Cream, and some Currans, when you take it up, put in Sack and Sugar, +then lay the Head in a Dish, and put the Broth to it, and serve it in. + + +128. _To season a Chicken-Pie._ + +Having your Paste rolled thin, and laid into your baking-pan, lay in +some Butter, then lay in your Chickens quartered, and seasoned with +Pepper, Nutmeg and a little Salt, then put in Raisins, Currans, and +Dates, then lay Butter on the top, close it and bake it, then cut it up, +and put in Clouted Cream, Sack and Sugar. + + +129. _To make an Herb Pie._ + +Take Spinage, hard Lettice, and a few sweet herbs, pick them, wash them, +and shred them, and put them into your Pie with Butter, and Nutmeg and +Sugar, and a little Salt, to close it and bake it, then draw it and open +it, and put in Clouted Cream; Sack and Sugar, and stir it well together, +and serve it in. + + +130. _To roste Lobsters._ + +Take two fair Lobsters alive, wash them clean, and stop the holes as you +do to boil, then fasten them to a Spit, the insides together; make a +good fire, and strew Salt on them, and that will kill them quickly, bast +them with Water and Salt till they be very red, then have ready some +Oysters stewed and cut small; put them into a Dish with melted Butter +beaten thick with a little water, then take a few spoonfuls of the +Liquor of the stewed Oysters, and dissolve in it two Anchovies, then put +it to the melted Butter, then take up your Lobsters, and crack the +shells that they may be easie to open. + + +131. _To make a Pumpion Pie._ + +Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten +Eggs and Herbs shred small, and fry it till it be enough, then lay it +into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the +bottom some sharp Apples; when it is baked, butter it and serve it in. + + +132. _To make an Artichoke Pudding._ + +Boil a quart of Cream with whole Spice, then put in half a pound of +sweet Almonds blanched, and beaten with Rosewater; when they have boiled +well, take it from the fire, and take out the Spice, when it is almost +cold, put in the yolks of ten Eggs, some Marrow and some bottoms of +Artichokes, then sweeten it with Sugar and put in a little Salt, then +butter a Dish, and bake it in it, serve it to the Table stuck full of +blanched Almonds, and fine Sugar strewed over it. + + +133. _To pickle Sprats like Anchovies._ + +Take a Peck of the biggest Sprats without their heads, and salt them a +little over night, then take a Pot or Barrel, and lay in it a Lay of Bay +salt, and then a lay of Sprats, and a few Bay leaves, then salt again; +thus do till you have filled the Vessel, put in a little Limon Pill also +among your Bay leaves, then cover the Vessel and pitch it, that no Air +get in, set it in a cool Cellar, and once in a week turn it upside down; +in three Months you may eat of them. + + +134. _To keep Artichokes all the Year._ + +Gather your Artichokes with long stalks, and then cut off the stalks +close to them, then boil some water, with good Pears and Apples sliced +thin, and the Pith of the great stalks, and a Quince or two quartered to +give it a relish; when these have boiled a while, put in your +Artichokes, and boil all together till they be tender, then take them up +and set them to cool, then boil your Liquor well and strain it, when +your Artichokes be cold, put them into your Barrel, and when the Liquor +is cold, pour it over them, so cover it close that no Air get in. + + +135. _To make Pasty of a Joll of Ling._ + +Make your Crust with fine Flower, Butter, cold Cream, and two yolks of +Eggs: + +Roul it thin and lay it in your Bake-pan, then take part of a Joll of +Ling well boiled, and pull it all in Bits, then lay some Butter into +your Pasty and then the Ling, then some grated Nutmeg, sliced Ginger, +Cloves and Mace, Oysters, Muscles, Cockles, and Shrimps, the yolks of +raw Eggs, a few Comfits perfumed, Candied Orange Pill, Citron Pill, and +Limon Pill, with Eringo Roots: + +Then put in white Wine, and good store of Butter, and put on a thick +lid, when it is baked, open it, and let out the steam. + + +136. _To make French Servels._ + +Take cold Gammon of Bacon, fat and lean together, cut it small as for +Sausages, season it with Pepper, Cloves and Mace, and a little Shelots, +knead it into a Paste with the yolks of Eggs, and fill some Bullocks +Guts with it, and boil them; but if you would have them to keep, then do +not put in Eggs. + +When you have filled the Guts, boil them, and hang them up, and when you +would eat them, serve them in thin slices with a Sallad. + + +137. _To make a Pallat Pie._ + +Take Oxe Pallats and boil them so tender that you may run a straw +through them; to three Palates take six Sheeps tongues boiled tender and +peeled, three sweet-Breads of Veal, cut all these in thin slices, then +having your Pie ready, and Butter in the bottom, lay in these things, +first seasoned with Pepper, Salt and Nutmeg, and Thyme and Parsley shred +small, and as the Season of the year is, put into it Asparagus, +Anchovies, Chesnuts, or what you please else, as Candied Orange Pill, +Limon Pill, or Citron Pill, with Eringo roots, and yolks of hard Eggs, +some Marrow and some Oysters, then lay in good store of Butter on the +top, so close it and bake it, then put in white Wine, buter, the yolks +of Eggs, and Vinegar and Sugar; heat them together over the fire, and +serve it in. + + +138. _To make Sauce for Fowles or Mutton._ + +Take Claret Wine, Vinegar, Anchovies, Oisters, Nutmeg, Shelot, Gravie of +Mutton or Beef, sweet Butter, Juice of Limon, and a little Salt, and if +you please Orange or Limon Pill. + + +139. _To make Oat-Cakes._ + +Take fine Flower, and mix it very well with new Ale Yest, and make it +very stiff, then make it into little Cakes, and roul them very thin, +then lay them on an Iron to bake, or on a baking stone, and make but a +slow fire under it, and as they are baking, take them and turn the edges +of them round on the Iron, that they may bake also, one quarter of an +hour will bake them; a little before you take them up, turn them on the +other side, only to flat them; for if you turn them too soon, it will +hinder the rising, the Iron or Stone whereon they are baked, must stand +at a distance from the fire. + + +140. _To make a rare Lamb Pie._ + +Take a Leg of Lamb, and take the meat clean out of it at the great end, +but keep the skin whole, then press the Meat in a Cloth, and mince it +small, and put as much Beef Suet to it as the Meat in weight, and mince +it small, then put to it Naples Bisket grated fine, season it with +beaten Spice, Rosewater, and a little Salt, then put in some Candied +Limon Pill, Orange Pill, and Citron Pill shred small, and some Sugar, +then put part of the Meat into the skin, then having your Pie in +readiness, and Butter in the bottom, lay in this Meat, then take the +rest of your Meat, and make it into Balls or Puddings with yolks of +Eggs, then lay them into the Pie to fill up the Corners, then take +Candied Orange, Limon and Citron Pill, cut in long narrow slices and +strew over it; you may put in Currans and Dates if you please, then lay +on Butter, and close up your Pie and bake it, and leave a Tunnel, when +it is baked, put in Sack, Sugar, yolks of Eggs and Butter heat together, +if you put in Marrow, it will be the better. + + +141. _To fry Garden Beans._ + +Boil them and blanch them, and fry them in Sweet Butter, with Parsley +and shred Onions and a little Salt, then melt Butter for the Sauce. + + +142. _To make a Sorrel Sallad._ + +Take a quantity of French Sorrel picked clean and washed, boil it with +water and a little Salt, and when it is enough, drain it and butter it, +and put in a little Vinegar and Sugar into it, then garnish it with hard +Eggs and Raisins. + + +143. _To make good cold Sallads of several things._ + +Take either Coleflowers, or Carrots, or Parsneps, or Turneps after they +are well boiled, and serve them in with Oil, Vinegar and Pepper, also +the Roots of red Beets boiled tender are very good in the same manner. + + +144. _To make the best sort of Pippin Paste._ + +Take a pound of raw Pippins sliced and beaten in a Mortar, then take a +pound of fine Sugar and boil it to a candy height with a little fair +water, then put in your Pippins, and boil it till it will come from the +bottom of the Posnet, but stir it for fear it burn. + + +145. _To make Sauce for a Leg of Veal rosted._ + +Take boiled Currans, and boiled Parsley, and hard Eggs and Butter and +Sugar hot together. + + +146. _To make Sauce for a Leg of Mutton rosted with Chesnuts._ + +Take a good quantity of Chesnuts, and boil them tender, then take the +shells off, and bruise them small, then put to them Claret Wine, Butter +and a little Salt, so put it into the Dish to the Meat, and serve it in. + + +147. _To keep Quinces white, either to preserve whole, or for white +Marmalade or Paste._ + +Coddle them with white Wine and Water, and cover them with sliced +Pippins in the Codling. + + +148. _To make little Pasties with sweet Meats to fry._ + +Make some Paste with cold water, butter and flower, with the yolk of an +Egg, then roul it out in little thin Cakes, and lay one spoonful of any +kind of Sweet meats you like best upon every one, so close them up and +fry them with Butter, and serve them in with fine Sugar strewed on. + + +149. _To boil a Capon on the French fashion._ + +Boil your Capon in water and salt, and a little dusty Oatmeal to make it +look white, then take two or three Ladles full of Mutton Broth, a Faggot +of sweet herbs, two or three Dates cut in long pieces, a few parboiled +Currans, and a little whole Pepper, a little Mace and Nutmeg, thicken +it with Almonds; season it with Verjuice, Sugar, and a little sweet +Butter, then take up your Capon and lard it well with preserved Limon, +then lay it in a deep Dish, and pour the broth upon it; then Garnish +your Dish with Suckets and preserved Barberries. + + +150. _To Souce a Pike, Carp or Bream._ + +Draw your Fish, but scale it not, and save the Liver of it; wash it very +well, then take white Wine, as much water again as Wine, boil them +together with whole Spice, Salt and a bundle of sweet Herbs, and when +boiles put in your Fish, and just before it a little Vinegar; for that +will make it crisp: when it is enough, take it up and put it into a +Trey, then put into the Liquor some whole Pepper, and whole Ginger, and +when it is boiled enough, take it off and cool it, and when it is quite +cold, put in your Fish, and when you serve it in, lay some of the Jelly +about the Dish sides, and some Fennel and Sawcers of Vinegar. + + +151. _To boil a Gurnet on the French fashion._ + +Draw your Gurnet and wash it, boil it in water and salt and a bundle of +sweet herbs; when it is enough, take it up and put it into a Dish with +Sippets over a Chafingdish of Coals; then take Verjuice, Butter, Nutmeg +and Pepper, and the yolks of two Eggs, heat it together, and pour over +it; Garnish your Dish as you please. + + +152. _To rost a Leg of Mutton on the French fashion._ + +Take a Leg of Mutton, and pare off all the Skin as thin as you can, then +lard it with sweet Lard, and stick it with Cloves, when it is half +rosted, cut off three or four thin pieces, and mince it with sweet +herbs, and a little beaten Ginger, put in a Ladle full of Claret wine, +and a little sweet butter, two sponfuls of Verjuice and a little Pepper, +a few Capers, then chop the yolks of two hard Eggs in it, then when +these have stewed a while in a Dish, put your bonie part which is rosted +into a Dish, and pour this on it and serve it in. + + +153. _To rost a Neats tongue._ + +Chop sweet herbs fine with a piece of raw Apple, season it with Pepper +and Ginger, and the yolk of an Egg made hard and minced small, then +stuff your Tongue with this, and rost it well, and baste it with Butter +and Wine; when it is enough, take Verjuice, Butter, and the Juice of a +Limon, and a little Nutmeg, then Dish your Tongue and pour this Sauce +over it and serve it in. + + +154. _To boil Pigeons with Rice._ + +Take your Pigeons and truss them, and stuff their bellies with sweet +herbs, then put them into a Pipkin with as much Mutton broth as will +cover them, with a blade of Mace and some whole Pepper; boil all these +together until the Pigeons be tender, and put in Salt: + +Then take them from the fire, and scum off the Fat very clean, then put +in a piece of sweet Butter, season it with Verjuice, Nutmeg and a little +Sugar, thicken it with Rice boiled in sweet Cream. Garnish your Dish +with preserved Barberries and Skirret Roots boiled tender. + + +155. _To boil a Rabbit._ + +Take a large Rabbit, truss it and boil it with a little Mutton Broth, +white Wine and a blade of Mace, then take Lettuce, Spinage, and Parsley, +Winter-Savory and sweet Marjoram, pick all these and wash them clean, +and bruise them a little to make the Broth look green, thicken it with +the Crust of a Manchet first steeped in a little Broth, and put in a +little sweet Butter, season it with Verjuice and Pepper, and serve it to +the Table upon Sippets; Garnish the Dish with Barberries. + + +156. _To boil a Teal or Wigeon._ + +Parboil either of these Fowls and throw them into a pail of fair Water, +for that taketh away the Rankness, then rost them half, and take them +from the fire, and put sweet herbs in the bellies of them, and stick the +Brests with Cloaves, then put them in a Pipkin with two or three ladles +full of Mutton broth, very strong of the Meat, a blade of whole Mace, +two or three little Onions minced small; thicken it with a Toast of +Houshold bread, and put in a little Butter, then put in a little +Verjuice, so take it up and serve it. + + +157. _To boil Chickens or Pigeons with Goosberries or Grapes._ + +Boil them with Mutton Broth and white Wine, with a blade of Mace and a +little Salt, and let their bellies be filled with sweet herbs, when they +are tender thicken the Broth with a piece of Manchet, and the yolks of +two hard Eggs, strained with some of the Broth, and put it into a deep +Dish with some Verjuice and Butter and Sugar, then having Goosberries or +Grapes tenderly scalded, put them into it, then lay your Chickens or +Pigeons into a Dish, and pour the Sauce over them, and serve them in. + + +158. _A made Dish of Rabbits Livers._ + +Take six Livers and chop them fine with sweet herbs and the yolks of two +hard Eggs, season it with beaten Spice, and Salt, and put in some +plumped Currans, and a little melted Butter, so mix them very well +together, and having some Paste ready rouled thin, make it into little +Pasties and fry them, strew Sugar over them and serve them. + + +159. _To make a Florentine with the Brawn of a Capon, or the Kidney of +Veal._ + +Mince any of these with sweet Herbs, then put in parboiled Currans, and +Dates minced small, and a little Orange or Limon Pill which is Candied +shred small, season it with beaten Spice and Sugar, then take the yolks +of two hard Eggs and bruise them with a little Cream, a piece of a short +Cake grated, and Marrow cut in short pieces, mix all these together with +the forenamed Meat, and put in a little Salt and a little Rosewater, and +bake it in a Dish in a Puff-Past, and when you serve it strew Sugar over +it. + + +160. _A Friday Pie without Fish or Flesh._ + +Wash a good quantity of green Beets, and pluck out the middle string, +then chop them small, with two or three ripe Apples well relished, +season it with Pepper, Salt, and Ginger, then add to it some Currans, +and having your Pie ready, and Butter in the bottom, put in these herbs, +and with them a little Sugar, then put Butter on the top, and close and +bake it, then cut it up, and put in the juice of a Limon and Sugar. + + +161. _To make Umble Pies._ + +Boil them very tender, and mince them very small with Beef Suet and +Marrow then season it with beaten Spice and Salt, Rosewater and Sugar +and a little Sack, so put it into your Paste with Currans and Dates. + + +162. _To bake Chickens with Grapes._ + +Scald your Chickens and truss them, and season them with Pepper, Salt +and Nutmeg, and having your Pie ready, and Butter laid in the bottom, +put in your Chickens, and then more butter, and bake them with a thin +Lid on your Pie, and when it is baked, put in Grapes scalded tender, +Verjuice, Nutmeg, Butter and Sugar, and the Juice of an Orange; so serve +it in. + + +163. _To make a good Quince-Pie._ + +Take your fairest Quinces and Coddle them until a straw will run through +them, then core them and pare them, then take their weight in fine +Sugar, and stuff them full of Sugar, then having your Pie ready, lay in +your Quinces, and strew the rest of your Sugar over them, and put in +some whole Cloves and Cinamon, then close it, and bake it; you must let +it stand in the Oven four or five hours; serve it in cold and strew on +Sugar. + + +164. _To make Tarts of Pippins._ + +Having some Puff-Past ready in a Dish or Pan, lay in some preserved +Pippins which have Orange Pill in them, and the Juice of Orange or +Limon, so close them and bake them a little. + + +165. _To make a good pie of Beef._ + +Take the Buttock of a fat Oxe, slice it thin, mince it small and beat it +in a Mortar to a Paste, then lard it very well with Lard, and season it +with beaten Spice, then make your Pie, and put it in with some Butter +and Claret Wine, and so bake it well, and serve it in cold with Mustard +and Sugar, and garnish it with Bay-leaves. + + +166. _To bake a Swan._ + +Scald it and take out the bones, and parboil it, then season it very +well with Pepper, Salt and Ginger, then lard it, and put it in a deep +Coffin of Rye Paste with store of Butter, close it and bake it very +well, and when it is baked, fill up the Vent-hole with melted Butter, +and so keep it; serve it in as you do the Beef-Pie. + + +167. _To bake a Turkey or Capon._ + +Bone the Turkey but not the Capon, parboil them, and stick Cloves on +their brests, lard them and season them well with Pepper and Salt, and +put them in a deep Coffin with good store of Butter, and close your Pie, +and bake it, and soak it very well; when it is baked, fill it up with +melted Butter, and when it is quite cold, serve it in and eat it with +Mustard and Sugar: garnish it with Bay Leaves. + + +168. _To make Fritters._ + +Take the Curds of a Sack Posset, the Yolks of six Eggs, and the Whites +of two, with a little fine Flower to make it into a thick Batter, put in +also a Pomewater cut in small pieces, some beaten Spice, warm Cream, and +a spoonful of Sack, and a little strong Ale; mingle all these very well, +and beat them well, and fry them in very hot Lard, and serve them in +with beaten Spice and fine Sugar. + + +169. _To bake Woodcocks, Black-birds Sparrows or Larks._ + +Truss and parboil them, then season them with Pepper and Salt, and put +them into a Pie with good store of Butter, and so bake them, then fill +them up with Butter. + + +170. _To bake a Goose._ + +Bone your Goose and parboil it, and season it with Pepper and Salt, and +lay it into a deep Coffin with good store of Butter top and bottom, then +bake it very well, and when it is baked, fill up the pie at the +Vent-hole with melted Butter, and so serve it in with Mustard and Sugar +and Bay-Leaves. + + +171. _To make Pancakes so crisp as you may set them upright._ + +Make a dozen or a score of them in a little Frying-pan, no bigger than a +Sawcer, then boil them in Lard, and they will look as yellow as Gold, +and eat very well. + + +172. _To make blanched Manchet._ + +Take six Eggs, half a Pint of sweet cream, and a penny Manchet grated, +one Nutmeg grated, two spoonfuls of Rosewater, and two Ounces of Sugar, +work it stiff like a Pudding, then fry it in a very little frying-pan, +that it may be thick. + +Fry it brown, and turn it upon a Pie-Plate; cut it in quarters and strew +Sugar on it and serve it in. + + +173. _To make a sierced Pudding._ + +Mince a Leg of Mutton with sweet herbs, and some Suet, make it very +fine, then put in grated Bread, minced Dates, Currans, Raisins of the +Sun stoned, a little preserved Orange or Limon, and a few Coriander +seeds bruised, Nutmeg, Ginger, and Pepper, mingle all together with +Cream and raw Eggs wrought together like a Paste, and bake it, and put +for Sauce the yolk of an Egg, Rosewater, Sugar and Cinamon, with a +little Butter heat together, when you serve it in, stick it with Almonds +and Rosemary; you may boil it also if you please, or rost some of in a +Lambs Cawl. + + +174. _To make a Fricasie of Eggs._ + +Beat twelve Eggs with Cream, Sugar, beaten spice and Rosewater, then +take thin slices of Pomewater Apple, and fry them well with sweet +Butter; when they are enough, take them up, and cleanse your pan, then +put in more butter and make it hot, and put in half your Eggs and fry +them; then when the one side is fryed lay your Apples all over the side +which is not fryed, then pour in the rest of your Eggs, and then turn it +and fry the other side, then serve it in with the Juice of an Orange and +Butter, and Sugar. + + +175. _To make a_ Cambridge_-Pudding._ + +Take grated bread searced through a Cullender, then mix it with fine +Flower, minced Dates, Currans, beaten Spice, Suet shred small, a little +salt, sugar and rosewater, warm Cream and Eggs, with half their Whites; +mould all these together with a little Yest, and make it up into a Loaf, +but when you have made it in two parts, ready to clap together, make a +deep hole in the one, and put in butter, then clap on the other, and +close it well together, then butter a Cloth and tie it up hard, and put +it into water which boiles apace, then serve it in with Sack, Butter and +Sugar. + +You may bake it if you please in a baking-pan. + + +176. _To make a Pudding of Goose Blood._ + +Save the blood of a Goose, and strain it, then put in fine Oatmeal +steeped in warm Milk, Nutmeg, Pepper, sweet Herbs, Sugar, Salt, Suet +minced fine, Rosewater, Limon Pill, Coriander seeds, then put in some +Eggs, and beat all these together very well, then boil them how you do +like, either in a buttered Cloth or in Skins, or rost it within the Neck +of the Goose. + + +177. _To make Liver Puddings._ + +Take a Hogs Liver boiled and cold, grate it like Bread, then take new +Milk and the Fat of a Hog minced fine, put it to the Bread and the +Liver, and divide it into two parts, then dry herbs or other if you can +minced fine, and put the Herbs into one part with beaten Spice, +Anniseeds, Rosewater, Cream and Eggs, Sugar and Salt, so fill the Skins +and boil them. + +To the other part put preserved Barberries, diced Dates, Currans, beaten +Spice, Salt, Sugar, Rosewater, Cream and Eggs, so mix them well +together, and fill the Skins and boil them. + + +178. _To make a Chiveridge Pudding._ + +Take the fattest Guts of your Hog clean scoured, then fluff them with +beaten Spice and sliced Dates, sweet herbs, a little Salt, Rosewater, +Sugar, and two or three Eggs to make it slide; so fill them, tie them up +like Puddings and boil them; when they are enough serve them. + + +179. _To make Rice Puddings in Skins._ + +Take two quarts of Milk and put therein as it is yet cold, two good +handfuls of Rice clean picked and washed, set it over a slow fire and +stir it often, but gently; when you perceive it to swell, let it boil +apace till it be tender and very thick, then take it from the fire, and +when it is cold, put in six Eggs well beaten, some Rosewater and Sugar, +beaten Spice and a little Salt, preserved Barberries and Dates minced +small, some Marrow and Citron Pill; mingle them well together and fill +your Skins, and boil them. + + +180. _To make a stewed Pudding._ + +Take the yolks of three Eggs and one White, six spoonfuls of sweet +Cream, a little beaten spice, and a quarter of a pound of Sewet minced +fine, a quarter of a pound of Currans, and a little grated bread, +Rosewater, Sugar and Salt; mingle them well together, and wrap them up +in little pieces of the Cawl of Veal, and fasten them with a little +stick, and tie each end with a stick, you may put four in one dish, then +take half a pint of strong Mutton Broth, and 6 spoonfuls of Vinegar, +three or four blades of large Mace, and one Ounce of Sugar, make this to +boil over a Chafingdish of Coals, then put in your Puddings, and when +they boil, cover them with another Dish, but turn them sometimes, and +when you see that they are enough, take your Puddings and lay them in a +warm Dish upon Sippets, then add to their Broth some Sack, Sugar, and +Butter, and pour over them; garnish your Dish with Limon and Barberries. + + +181. _To make a_ Sussex _Pudding._ + +Take a little cold Cream, Butter and Flower, with some beaten Spice, +Eggs, and a little Salt, make them into a stiff Paste, then make it up +in a round Ball, and as you mold it, put in a great piece of Butter in +the middle; and so tye it hard up in a buttered Cloth, and put it into +boiling water, and let it boil apace till it be enough, then serve it +in, and garnish your dish with Barberries; when it is at the Table cut +it open at the top, and there will be as it were a Pound of Butter, then +put Rosewater and Sugar into it, and so eat it. + +In some of this like Paste you may wrap great Apples, being pared +whole, in one piece of thin Paste, and so close it round the Apple, and +throw them into boiling water, and let them boil till they are enough, +you may also put some green Goosberries into some, and when either of +these are boiled, cut them open and put in Rosewater Butter and Sugar. + + +182. _To make_ French _Puffs._ + +Take Spinage Parsley and Endive, with a little Winter savory, and wash +them, and mince them very fine; season them with Nutmeg, Ginger and +Sugar, season them with Eggs, and put in a little Salt, then cut a Limon +into thin round slices, and upon every slice of Limon lay one spoonful +of it. + +Then fry them, and serve them in upon some Sippets, and pour over them +Sack, Sugar and butter. + + +183. _To make Apple Puffs._ + +Take a Pomewater, or any other Apple that is not hard or harsh in taste, +mince it with a few Raisins of the Sun stoned, then wet them with Eggs, +and beat them together with the back of a Spoon, season them with +Nutmeg, Rosewater, Sugar, and Ginger, drop them into a frying pan with a +Spoon into hot Butter, and fry them, then serve them in with the juice +of an Orange and a little Sugar and Butter. + + +184. _To make Kickshaws, to bake or fry in what shape you please._ + +Take some Puff-paste and roul it thin, if you have Moulds work it upon +them with preserved Pippins, and so close them, and fry or bake them, +but when you have closed them you must dip them in the yolks of Eggs, +and that will keep all in; fill some with Goosberries, Rasberries, Curd, +Marrow, Sweet-breads, Lambs Stones, Kidney of Veal, or any other thing +what you like best, either of them being seasoned before you put them in +according to your mind, and when they are baked or fryed, strew Sugar on +them, and serve them in. + + +185. _To make an_ Italian _Pudding._ + +Take a penny white loaf and pare off the crust, then cut it like Dice, +then take some Beef Suet shred small, and half a pound of Raisins of the +Sun stoned, with as many Currans, mingle them together and season them +with beaten Spice and a little Salt, wet them with four Eggs, and stir +them gently for fear of breaking the Bread, then put it in a dish with a +little Cream and Rosewater and Sugar, then put in some Marrow and Dates, +and so butter a dish and bake it, then strew on Sugar and serve it. + + +186. _To hash Calves Tongues._ + +Boil them tender and pill them, then lard them with Limon Pill, and lard +them also with fat Bacon, then lay them to the Fire and half rost them; +then put them in a Pipkin with Claret Wine, whole Spice and sliced +Limon, and a few Caraway Seeds, a little Rosemary and a little Salt, +boil all together and serve them in upon Toasts. Thus you may do with +Sheeps Tongues also. + + +187. _To boil a Capon._ + +Take strong Mutton Broth, and truss a Capon, and boil him in it with +some Marrow and a little Salt in a Pipkin, when it is tender, then put +in a pint of White Wine, half a pound of Sugar, and four Ounces of Dates +stoned and sliced, Potato Roots boiled and blanched, large Mace and +Nutmeg sliced, boil all these together with a quarter of a pint of +Verjuyce, then dish the Capon, and add to the Broth the yolks of six +Eggs beaten with Sack, and so serve it; garnish dish with several sorts +of Candied Pills and Preserved Barberries, and sliced Limon with Sugar +upon every slice. + + +188. _To boil a Capon with Rice._ + +Truss your Capon and boil him in water and salt, then take a quarter of +a pound of Rice, first boiled in Milk, and put in with some whole Spice +and a little Salt, when it is almost enough put in a little Rosewater, +and half a pound of Almonds blanched and beaten, strain them in, and put +in some Cream and Sugar, then when your Capon is enough, lay it in a +dish, and pour the Broth thereon; garnish your Dish as you please, and +serve it in. + + +189. _To boil a Capon with Pippins._ + +Parboil your capon after it is trussed, then put it into a pipkin with +Mutton Broth and Marrow, and a little Salt, with a quart of White-Wine, +a little Nutmeg and Dates stoned and sliced, then put in a quarter of a +pound of fine Sugar, then take some Pippins stewed with Sugar, Spice and +a little water, and put them in, then lay your Capon into a Dish, and +lay some Naples Biskets for Sippets, then bruise the yolks of eight hard +Eggs and put into your Broth, with a little Sack, and pour it over your +Capon; Garnish your Dish and serve it in. + + +190. _To boil Chickens with Lettuce the very best way._ + +Parboil your Chickens and cut them in Quarters, and put them into a +Pipkin with some Mutton Broth, and two or three sweet Breads of Veal, +and some Marrow, and some Cloves, and a little Salt, and a little Limon +Pill; then take good store of hard Lettuce, cut them in halves and wash +them, and put them in; then put in Butter and Sack and white Wine, with +a little Mace and Nutmeg, and sliced Dates, let all these stew upon the +Fire, and when they be enough, serve them in with Toasts of white Bread +for Sippets; Garnish the Dish with Limon and Barberies, and what else +you please; thus you may do Pigeons. + + +190. [Transcriber's Note: so numbered in original] _To boil a Rabbit +with Grapes or with Goosberries._ + +Truss your Rabbit whole, and boil it in some Mutton Broth till it be +tender; + +Then take a pint of White Wine, and a good handful of Spinage chopped, +the yolks of hard Eggs cut in quarters, put these to the Rabbit with +some large Mace; a Fagot of sweet Herbs and a little Salt and some +Butter, let them boil together a while, then take your Rabbet and lay it +in a Dish and some Sippets, then lay over it some Grapes or Goosberries, +scalded with Sugar, and pour your Broth over it. + + +191. _To boil a Rabbit with Claret Wine._ + +Boil a Rabbet as before, then slice Onions and a Carrot root, a few +Currans and a Fagot of sweet herbs, and a little Salt, minced Parsley, +Barberries picked, large Mace, Nutmeg and Ginger, put all these into a +Pipkin with the Rabbet, half a Pound of Butter, and a Pint of Claret +Wine, and let them boil together till it be enough, then serve it upon +Sippets. + + +192. _To boil a wild Duck._ + +Truss and parboil it, then half rost it, then carve it, and save the +Gravie, then take Onions and Parsley sliced, Ginger and Pepper, put the +Gravie into a Pipkin, with Currans, Mace, Barberries, and a quart of +Claret Wine, and a little Salt, put your Duck with all the forenamed +things into it, and let them boil till it be enough, then put in butter +and sugar, and serve it in upon Sippets. + + +193. _To boil a tame Duck._ + +Take your Duck and truss it, and boil it with water and salt, or rather +Mutton broth, when it hath boiled a while, put in some whole Spice, and +when it is boiled enough, take some white wine and butter, and good +store of Onions boiled tender in several waters, with a little of the +Liquor wherein the Duck hath boiled, and a little Salt: put your Duck +into a Dish, and heat these things together and pour over it; and serve +it; garnish the Dish with boiled Onions and Barberries. + + +194. _To boil Pigeons with Capers and Samphire._ + +Truss your Pigeons, and put them into a Pipkin with some Mutton broth +and white Wine, a bundle of sweet herbs, when they are boiled, lay them +into a Dish, then take some of the broth with some Capers and Limon +sliced, and some butter, heat these together and pour over them; then +fry thin slices of Bacon, and lay upon them, and some Samphire washed +from the Salt, and some slices of Limon; Garnish your Dish with the same +and serve it in. + + +195. _To boil Sausages._ + +Take two pounds of Sausages, and boil them with a quart of Claret Wine +and a bundle of sweet herbs, and whole Cloves and Mace; then put in a +little Butter, when they are enough, serve them in with this Liquor and +some Mustard in Sawcers. + + +196. _To boil Goose Giblets._ + +Boil them with water and salt, and a bundle of sweet herbs, Onions and +whole spice, when they are enough, put in Verjuice and Butter, and some +Currans plumped, and serve them upon Sippets. + +Thus you may dress Swans Giblets. + + +197. _To boil Giblets with Roots and good Herbs._ + +Boil them in a quart of Claret, Ginger and Cloves, and a Faggot of sweet +herbs, Turneps and Carots sliced, with good store of Spinage and a +little salt; when they are enough, serve them upon Sippets. + +And add to the Broth some Verjuice and the yolks of Eggs; Garnish your +Dish with Parsley and pickled Barberries. + + +198. _To smoor a Neck of Mutton._ + +Cut your Steaks, and put them into a Dish with some Butter, then take a +Faggot of sweet herbs and some gross Pepper and a little Salt, and put +them to them; cover your Dish, and let them stew till they are enough, +turning them sometimes, then put in a little Claret Wine and Anchovies, +and serve them upon Sippets. + + +199. _To smoor Veal._ + +Cut thin slices of Veal and hack them over with the back of a Knife, +then lard them with Lard, and Fry them with strong Beer or Ale till they +be enough, then stew them in Claret wine with some whole Spice and +Butter and a little salt. + +Garnish your Dish with Sausages fryed; and with Barberries, to serve +them in. + + +200. _To smoor Steaks of Mutton another way._ + +Cut part of a Leg of Mutton into steaks, and fry it in White Wine and a +little salt, a bundle of herbs, and a little Limon Pill, then put it +into a Pipkin with some sliced Limon, without the Rind, and some of the +Liquor it was fried in, and Butter and a little Parslie, boil all +together till you see it be enough, then serve it in, and garnish your +Dish with Limon and Barberries. + + +201. _To smoor Chickens._ + +Cut them in Joints and fry them with sweet Butter, then take white Wine, +Parsley and Onions chopp'd small, whole Mace and a little gross Pepper, +a little Sugar, Verjuice and Butter, let these and your fried Chicken +boil together, then fry the Leaves of Clary with Eggs, put in a little +Salt to your Chickens, and when they are enough, serve them in this +fried Clary, and garnish your Dish with Barberries. + + +202. _To fry Museles, or Oysters, or Cockles to serve in with Meat, or +by themselves._ + +Take any of these and parboil them in their own Liquor, then dry them, +flower them, and fry them, then put them into a Pipkin with Claret wine, +whole Spice and Anchovies, and a little butter, so let them stew +together, and serve them in either with a Duck, or by themselves, as you +like best. + + +204. [Transcriber's note: so numbered in original] _To dress Calves +feet._ + +Take Calves feet tenderly boiled, and slit them in the middle, then put +them in a Dish with sweet Butter, Parsley and Onions chopped a little +Thyme, large Mace, Pepper with a little Wine Vinegar, and a little salt, +let all these stew together till they are enough, then lay your Calves +feet in a Dish, and pour the Sauce over them, then strew some raw +Parsley and hard Eggs chopped together over them with slices of Limon +and Barberries. + + +205. _To hash Neats tongues._ + +Boil them and blanch them, and slice them thin then take Raisins of the +Sun, large Mace, Dates sliced thin, a few blanched Almonds and Claret +wine with a little salt; boil all these together with some sweet butter, +verjuice and sugar; when they are enough, serve them in and thicken the +Sauce with yolks of Eggs; garnish your Dish with Barberries. + + +206. _Another way to hash Neats Tongues._ + +Boil Neats Tongues very tender, peel them and slice them thin, then take +strong meat broth, blanched Chesnuts, a Faggot of sweet herbs, large +Mace, and Endive, a little Pepper and whole Cloves and a little Salt; +boil all these together with some butter till they be enough; garnish +your Dish as before. + + +207. _To boil Chickens in white-broth._ + +Take three Chickens and truss them, then take two or three blades of +Mace, as many quartered Dates, four or five Lumps of Marrow, a little +Salt and a little Sugar, the yolks of three hard Eggs, and a quarter of +a Pint of Sack, first boil your Chickins in Mutton broth, and then add +these things to them, and let them boil till they are enough, then lay +your Chickens in a Dish, and strain some Almonds blanched and beaten +into it, serve it upon Sippets of French Bread; garnish your Dish with +hard Eggs and Limons. + + +208. _To boil Partridges._ + +Put two or three Partridges into a Pipkin with as much water as will +cover them, then put in three or four blades of Mace, one Nutmeg +quartered, five or six Cloves, a piece of sweet Butter, two or three +Toasts of Manchet toasted brown, soke them in Sack or Muskadine, and +break them, and put them into the Pipkin with the rest, and a little +Salt, when they are enough, lay them in a Dish, and pour this Broth over +them, then garnish your Dish with hard Eggs and sliced Limon, and serve +it in. + + +209. _To boil a Leg of Mutton._ + +Take a large Leg of Mutton and stuff it well with Mutton Suet, Salt and +Nutmeg, boil it in water and Salt, but not too much, then put some of +that broth into another Pot, with three or four blades of Mace, some +Currans and Salt, boil them till half be consumed, then put in some +sweet Butter, and some Capers and a Limon cut like Dice with the Rind +on, a little Sack, and the yolks of two hard Eggs minced; then lay your +Mutton into a Dish upon Sippets, and pour this Sauce over it; scrape +Sugar on the sides of your Dish, and lay on slices of Limon and +Barberries. + + +210. _To stew Trouts._ + +Put two Trouts into a fair dish with some white Wine, sweet butter, and +a little whole Mace, a little Parsley, Thyme and Savory minced, then put +in an Anchovy and the yolks of hard Eggs; when your Fish is enough, +serve it on Sippets, and pour this over it, and garnish your Dish with +Limon and Barberries, and serve them in: you may add Capers to it if you +please, and you may do other Fish in this manner. + + +211. _To boil Eels in Broth to serve with them._ + +Flay and wash your Eels and cut them in pieces about a handful long, +then put them into a pot with so much Water as will cover them, a little +Pepper and Mace, sliced Onions, a little grated bread, and a little +Yest, a good piece of sweet butter, some Parsley, Winter Savory and +Thyme shred small; let them boil softly half an hour, and put in some +Salt, with some Currans; when it is enough, put in Verjuice and more +Butter, and so serve it; Garnish your Dish with Parsley, Limon and +Barberries, put Sippets in your Dish. + + +212. _To boil a Pike with Oysters._ + +Take a fair Pike and gut it and wash it, and truss it round with the +tail in the mouth, then take white Wine, Water and Salt, with a bundle +of sweet herbs, and whole Spice, a little Horse-radish; when it boils, +tie up your Pike in a Cloth, and put it in, and let it boil till it +swims, for then it is enough; then take the Rivet of the Pike, and a +Pint of great Oysters with their Liquor, and some Vinegar, large Mace, +gross Pepper, then lay your Pike in a Dish with Sippets, and then heat +these just named things with some Butter and Anchovies, and pour over +it; garnish your Dish as you please. + + +213. _To make a grand Sallad._ + +Take a fair broad brimm'd dish, and in the middle of it lay some pickled +Limon Pill, then lay round about it each sort by themselves, Olives, +Capers, Broom Buds, Ash Keys, Purslane pickled, and French Beans +pickled, and little Cucumbers pickled, and Barberries pickled, and +Clove Gilliflowers, Cowslips, Currans, Figs, blanched Almonds and +Raisins, Slices of Limon with Sugar on them, Dates stoned and sliced. + +Garnish your Dish brims with Candied Orange, Limon and Citron Pill, and +some Candied Eringo roots. + + +214. _To rost Pig with a Pudding in his Belly._ + +Take a fat Pig and truss his head backward loking over his back, then +make such Pudding as you like best, and fill his belly with it, your +Pudding must be stiff, then sew it up, and rost your Pig, when it is +almost enough, wring upon it the Juice of a Limon, and when you are +ready to take it up, wash it over with yolks of Eggs, and before they +can dry, dredge it with grated bread mixed with a little Nutmeg and +Ginger, let your Sauce be Vinegar, Butter and Sugar, and the yolks of +hard Eggs minced. + + +215. _To rost a Leg of Mutton with Oisters._ + +Take a large Leg of Mutton and stuff it well with Mutton Sewet, with +Pepper, Nutmeg Salt and Mace, then rost it and stick it with Cloves, +when it is half rosted cut off some of the under side of the fleshy end, +in little thin Bits, then take a Pint of Oisters and the Liquor of them, +a little Mace, sweet Butter and Salt, put all these with the Bits of +Mutton into a Pipkin till half be consumed; then Dish your Mutton and +pour this Sauce over it, strew Salt about the Dish side and serve it in. + + +216. _To make a Steak-Pie._ + +Cut a Neck of Mutton in steaks, then season it with Pepper and Salt, lay +your Paste into your Baking Pan, and lay Butter in the bottom, then lay +in your steaks, and a little large Mace, and cover it with Butter, so +close it, and bake it; and against it is baked, have in readiness good +store of boiled Parslie minced fine, and drained from the water, some +white Wine and some Vinegar, sweet Butter and Sugar, cut open your Pie, +and put in this Sauce, and shake it well, and serve it to the Table; it +is not so good cold as hot. + + +217. _To rost a Haunch or a Shoulder of Venison, or a Chine of Mutton._ + +Take either of these, and lard it with Lard, and stick it thick with +Rosemary, then roft it with a quick fire, but do not lay it too near; +baste it with sweet butter: then take half a Pint of Claret wine, a +little beaten Cinamon and Ginger, and as much sugar as will sweeten it, +five or six whole Cloves, a little grated bread, and when it is boiled +enough, put in a little Sweet butter, a little Vinegar, and a very +little Salt, when your meat is rosted, serve it in with Sauce, and strew +salt about your Dish. + + +218. _To rost a Capon with Oysters and Chesnuts._ + +Take some boiled Chesnuts, and take off their shells, and take as many +parboil'd Oysters, then spit your Capon, and put these into the belly of +it, with some sweet Butter, rost it and bast it with sweet Butter, save +the Gravie, and some of the Chesnuts, and some of the Oysters, then add +to them half a Pint of Claret Wine, and a pice of sweet Butter and a +little Pepper, and a little Salt, stew these altogether till the Capon +be ready, then serve them in with it; Garnish your Dish as you please. + + +219. _To rost Shoulder or Fillet of Veal with farcing herbs._ + +Wash your meat and parboil it a little, then take Parsley, +Winter-savory, and Thyme, of each a little minced small, put to them the +yolks of three or four hard eggs minced, Nutmeg, Pepper and Currans and +Salt, add also some Suet minced small; work all these with the yolk of a +raw Egg, and stuff your Meat with it, but save some, and set it under +the meat while it doth rost, when your meat is almost rosted enough, put +to these in the Dish, a quarter of a pint of White Wine Vinegar, and +some Sugar, when your meat is ready, serve it in with this Sauce, and +strew on Salt. + + +220. _To make boiled Sallads._ + +Boil some Carots very tender, and scrape them to pieces like the Pulp of +an Apple, season them with Cinamon and Ginger and Sugar, put in Currans, +a little Vinegar, and a piece of sweet Butter, stew these in a Dish, and +when they begin to dry put in more Butter and a little Salt, so serve +them to the Table, thus you may do Lettuce, or Spinage or Beets. + + +221. _To boil a Shoulder of Veal._ + +Take a Shoulder of Veal and half boil it in Water and Salt, then slice +off the most part of it, and save the Gravie; then take that sliced +meat, and put it in a Pot with some of the Broth that boiled it, a +little grated Bread, Oister Liquor, Vinegar, Bacon scalded and sliced +thin, a Pound of Sausages out of their skins, and rolled in the yolks of +Eggs, large Mace and Nutmeg, let these stew about one hour, than put in +one Pint of Oisters, some sweet herbs, and a little Salt, stew them +together, then take the bone of Veal and broil it and Dish it, then add +to your Liquor a little Butter, and some minced Limon with the Rind, a +Shelot or two sliced, and pour it over, then lay on it some fryed +Oysters; Garnish your Dish with Barberries and sliced Limon, and serve +it in. + + +222. _To boil a Neck of Mutton._ + +Boil it in water and salt, then make sauce for it with Samphire and a +little of the Broth, Verjuice, large Mace, Pepper and Onion, the yolks +of hard Eggs minced, some sweet herbs and a little salt, let these boil +together half an hour or more: + +Then beat it up with Butter and Limon; then dish your Meat upon Sippets, +and pour it on; garnish your Dish with the hard Whites of Eggs and +Parsley minced together, with sliced Limon, so serve it; thus you may +dress a Leg or a Brest of Mutton if you please. + + +223. _To stew a Loin of Mutton._ + +Cut your meat in Steaks, and put it into so much water as will cover it, +when it is scummed, put to three or four Onions sliced, with some +Turneps, whole Cloves, and sliced Ginger, when it is half stewed, put +in sliced Bacon and some sweet herbs minced small, some Vinegar and +Salt, when it is ready, put in some Capers, then dish your Meat upon +Sippets and serve it in, and garnish your Dish with Barberries and +Limon. + + +224. _To boil a Haunch of Venison._ + +Boil it in water and salt, with some Coleflowers and some whole spice; +then take some of the Broth, a little Mace, and a Cows Udder boiled +tender and sliced thin, a little Horse-radish root searced, and a few +sweet herbs; boil all these together, and put in a little Salt, when +your Venison is ready, dish it, and lay your Cows Udder and the +Coleflowers over it, then beat up your Sauce, and pour over it; then +garnish your Dish with Limon and Parsley and Barberries, and so serve +it; this Sauce is also good with a powdered Goose boiled, but first +larded. + + +225. _To make white Broth with Meat or without._ + +Take a little Mutton broth, and as much of Sack, and boil it with whole +Spice, sweet herbs, Dates sliced, Currans and a little Salt, when it is +enough, or very near, strain in some blanched Almonds, then thicken it +with the yolks of Eggs beaten, and sweeten it with Sugar, and so serve +it in with thin slices of white Bread: + +Garnish with stewed Prunes, and some plumped Raisins. + +This may be served in also with any meat proper for to be served with +white Broth. + + +226. _To make good stewed Broth._ + +Take a hinder Leg of Beef and a pair of Marrow Bones, boil them in a +great Pot with water and a little Salt, when it boiles, and is skimmed, +put in some whole Spice, and some Raisins and Currans, then put in some +Manchet sliced thin, and soaked in some of the Broth, when it is almost +enough, put in some stewed Prunes, then Dish your Meat, and put into +your Broth a little Saffron or red Saunders, some white Wine and Sugar, +so pour it over your Meat, and serve it in; Garnish your Dish with +Prunes, Raisins and fine Sugar. + + +227. _To stew Artichokes._ + +Take the bottoms of Artichokes tenderly boiled, and cut them in +Quarters, stew them with white Wine, whole Spice and Marrow, with a +little Salt: + +When they are enough, put in Sack and Sugar, and green Plumbs preserved, +so serve them; garnish the Dish with Preserves. + + +228. _To stew Pippins._ + +Take a pound of Pippins, pare them and core them, and cut them in +quarters. + +Then take a pint of water and a pound of fine Sugar, and make a Syrup, +and scum it, then put in your Pippins and boil them up quick, and put in +a little Orange or Limon Pill very thin; when they are very clear, and +their Syrup almost wasted, put in the juice of Orange and Limon, and +some Butter; so serve them in upon Sippets, and strew fine Sugar about +the Dish sides. + + +229. _To make a Sallad with fresh Salmon._ + +Your Salmon being boiled and souced, mince some of it small with Apples +and Onyons, put thereto Oyl, Vinegar, and Pepper; so serve it to the +Table: Garnish your Dish with Limon and Capers. + + +230. _To rost a Shoulder of Mutton with Oisters._ + +Take a large Shoulder of Mutton, and take sweet herbs chopped small, and +mixed with beaten Eggs and a little Salt, take some great Oisters, and +being dried from their Liquor, dip them in these Eggs, and fry them a +little, then stuff your meat well with them, then save some of them for +sauce, and rost your Mutton, and baste it with Claret Wine, Butter, and +Salt, save the Gravie, and put it with the Oisters into a Dish to stew +with some Anchovies, and Claret Wine: when your meat is enough, rub the +Dish with a Shelot, and lay your meat in it, and then put some Capers +into your Sauce, and pour over it, so serve it in; Garnish your Dish +with Olives, Capers, and Samphire. + + +231. _To rost a Calves Head with Oisters._ + +Split your Calves Head as to boil, and let it lie in water a while, then +wash it well, and cut out the Tongue, then boil your Head a little, also +the Tongue and Brains, then mince the Brains and Tongue with a little +Sage, Oisters and Marrow put amongst it when it is minced, three or four +Eggs well beaten, Ginger, Pepper, Nutmeg, Grated Bread and Salt, and a +little Sack, make it pretty thick, then take the Head and fill it with +this, and bind it close, and spit it and rost it, and save the Gravie +which comes from it in a Dish, baste it well with Butter, put to this +Gravie some Oisters, and some sweet Herbs minced fine, a little white +Wine, and a sliced Nutmeg; when the Head is rosted, set the Dish of +Sauce upon hot Coals with some Butter and a little salt, and the Juice +of an Orange, beat it up thick and Dish your Head, and serve it in with +this Sauce; garnish your Dish with stewed Oisters and Barberries. + + +232. _Sauce for Woodcocks Snites._ + +When you spit your Fowl, put in an Onion in the Belly, when it is +rosted, take the Gravie of it, and some Claret Wine, and an Anchovie +with a little Pepper and Salt, so serve them. + + +233. _To make Sauce for Partridges._ + +Take grated Bread, Water and Salt, and a whole Onion boiled together, +when it is well boiled, take out the Onion, and put in minced Limon, and +a piece of Butter, and serve them in with it. + + +234. _To rost Larks with Bacon._ + +When your Larks are pull'd and drawn, wash them and spit them with a +thin slice of Bacon and a Sage Leaf between the Legs of every one, make +your Sauce with the Juice of Oranges and a little Claret Wine, and some +Butter, warm them together, and serve them up with it. + + +235. _To make Sauce for Quails._ + +Take some Vine Leaves dried before the fire in a dish and mince them, +then put some Claret Wine and a little Pepper and Salt to it, and a +piece of Butter, and serve them with it. + +This Sauce is also for rosted Pigeons. + + +236. _To rost a whole Pig without the Skin, with a Pudding in his +Belly._ + +Make ready the Pig for the Spit, then spit it and lay it down to the +fire, and when you can take off the Skin, take it from the fire and flay +it, then put such a Pudding as you love into the Belly of it, then sew +it up, and stick it with Thyme and Limon Pill, and lay it down again, and +rost it and bast it with Butter, and set a Dish under it to catch the +Gravie, into which put a little sliced Nutmeg, and a little Vinegar, and +a little Limon and some Butter; heat them together: when your Pig is +enough, bread it, but first froth it up with Butter and a little Salt, +then serve it in with this Sauce to the Table with the Head on. + + +237. _To fry Artichokes._ + +Take the bottoms of Artichokes tenderly boiled, and dip them in beaten +Eggs and a little Salt, and fry them with a little Mace shred among the +Eggs; then take Verjuice, Butter and Sugar, and the Juice of an Orange, +Dish your Artichokes, and lay on Marrow fried in Eggs to keep it whole, +then lay your Sauce, or rather pour it on, and serve them in. + + +238. _To make Toasts of Veal._ + +Take a rosted Kidney of Veal, cold and minced small, put to it grated +bread, Nutmeg, Currans, Sugar and Salt, with some Almonds blanched and +beaten with Rosewater, mingle all these together with beaten Eggs and a +little Cream, then cut thin slices of white Bread, and lay this Compound +between two of them, and so fry them, and strew Sugar on them, and serve +them in. + + +239. _To make good Pancakes._ + +Take twenty Eggs with half the Whites, and beat them well and mix them +with fine flower and beaten Spice, a little Salt, Sack, Ale, and a +little Yeste, do not make your Batter too thin, then beat it well, and +let it stand a little while to rise, then fry them with sweet Lard or +with Butter, and serve them in with the Juice of Orange and Sugar. + + +240. _To fry Veal._ + +Cut part of a Leg of Veal into thin slices, and hack them with the back +of a Knife, then season them with beaten Spice and Salt, and lard them +well with Hogs Lard, then chop some sweet herbs, and beat some Eggs and +mix together and dip them therein, and fry them in Butter, then stew +them with a little white Wine and some Anchovies a little while, then +put in some Butter, and shake them well, and serve them in with sliced +Limon over them. + + +241. _To make good Paste._ + +Take to a peck of fine flower three pound of butter, and three Eggs, and +a little cold Cream, and work it well together, but do not break your +Butter too small, and it will be very fine Crust, either to bake meat +in, or fruit, or what else you please. + +It is also a very fine Dumplin, if you make it into good big Rolls, and +boil them and butter them, or roul some of it out thin, and put a great +Apple therein, and boil and butter them, with Rosewater, Butter and +Sugar. + + +242. _To make good Paste to raise._ + +Take to a Peck of Flower two pounds of Butter and a little tried Suet, +let them boil with a little Water or Milk, then put two Eggs into your +Flower, and mix them well together, then make a hole in the middle of +your Flower, and put in the top of your boiling Liquor, and so much of +the rest as will make it in to a stiff Paste, then lay it into a warm +Cloth to rise. + + +243. _Paste for cold Baked meats._ + +Take to every Peck of Flower one pound of Butter or a little more, with +hot Liquor as the other, and put a little dissolved Isinglass in it, +because such things require strength; you may not forget Salt in all +your Pastes, and work these Pastes made with hot Liquor much more than +the other. + + +244. _To make a Veal Pie in Summer._ + +Take thin slices of a Fillet of Veal, then having your Pie ready and +Butter in it, lay in your Veal seasoned with a little Nutmeg and Salt so +cover it with Butter, and close it and bake it, then against it be +drawn, scald some Goosberries or Grapes in Sugar and water as to +preserve, and when you open your Pie, put in pieces of Marrow boiled in +white Wine with a little blade of Mace: + +Then put these Grapes or Goosberries over all, or else some hard Lettuce +or Spinage boiled and buttered. + + +245. _To make a Pie of Shrimps, or of Prawns._ + +Pick them clean from their Shells, and have in readiness your Pie with +Butter in the bottom, then lay in your Fish with some large Mace and +Nutmeg, and then Butter again, and so bake it: + +Then cut it up and put in some White Wine and an Anchovy or two, and +some Butter, and so serve them in hot; thus you may do with Lobsters or +Crabs, or with Crafish. + + +246. _To make a Pie of Larks, or of Sparrows._ + +Pluck your Birds and draw them, then fill the Bellies of them with this +mixture following, grated bread, sweet herbs minced small, Beef Suet or +Marrow minced, Almonds blanched and beated with Rosewater, a little +Cream; beaten Spice, and a little Salt, some Eggs and some Currans, mix +these together, and do as I have said, then having your Pie ready raised +or laid in your baking-pan, put in Butter, and then fill it with Birds. + + +Then put in Nutmeg, Pepper and Salt, and put in the yolks of hard Eggs, +and some sweet herbs minced, then lay in pieces of Marrow, and cover it +with Butter, and so close it and bake it; then cut it open and wring in +the Juice of an Orange and some Butter, and serve it. + + +247. _To make a Lettuce Pie._ + +Take your Cabbage Lettuce and cut them in halves, wash them and boil +them in water and salt very green, then drain them from the water, so +having your Pie in readiness, put in Butter; then put in your boiled +Lettuce, with some Marrow, Raisins of the Sun stoned, Dates stoned and +sliced thin, with some large Mace, and Nutmeg sliced, then put in more +Butter, close it and bake it; then cut it open, and put in Verjuice, +Butter and Sugar, and so serve it. + + +[Transcriber's note: no number in original] _To stew a Neck of Mutton._ + +Put your Neck of Mutton cut in Steaks into so much Wine and Water as +will cover it, with some whole Spice, let it stew till it be enough, +then put in two Anchovies, and a handful of Capers, with a piece of +sweet Butter shake it very well, and serve it upon Sippets. + + +248. _To make a Pie of a rosted Kidney of Veal._ + +Mince the Kidney with the Fat, and put to it some sweet herbs minced +very small, a quarter of a pound of Dates stoned, and sliced thin and +minced, season it with beaten Spice, Sugar and Salt, put in half a pound +of Currans, and some grated bread, mingle all these together very well +with Verjuice and Eggs, and make them into Balls, so put some Butter +into your Pie, and then these Balls, then more Butter, so close it and +bake it; + +Then cut it open, and put in Verjuice, Butter and Sugar made green with +the Juice of some Spinage, add to it the yolks of Eggs. + + +249. _To make a Potato Pie._ + +Having your Pie ready, lay in Butter, and then your Potatoes boiled very +tender, then some whole Spice and Marrow, Dates and the yolks of hard +Eggs blanched Almonds, and Pistacho Nuts, the Candied Pills of Citron, +Orange and Limon, put in more Butter close it and bake it, then cut it +open, and put in Wine, Sugar, the yolks of Eggs and Butter. + + +250. _To make a Pig Pie._ + +Spit a whole Pigg and rost it till it will flay, then take it off the +Spit, and take off the Skin, and lard it with Hogs Lard; season it with +Pepper, Salt, Nutmeg and Sage, then lay it into your Pie upon some +Butter, then lay on some large Mace, and some more Butter, and close it +and bake it: It is either good hot or cold. + + +251. _To make a Carp Pie._ + +Take a large Carp and scale him, gut and wash him clean, and dry him +well, then lay Butter into your Pie, and fill your Carps belly with this +Pudding; grated bread, sweet herbs, and a little Bacon minced small, the +yolks of hard Eggs and an Anchovie minced, also a little Marrow, Nutmeg, +and then put in a little Salt, but a very little, and make some of this +up in Balls, then Lard the Carp, sew up his Belly, and lay him into +your Pie, then lay in the Balls of Pudding, with some Oysters, Shrimps +and Capers, and the yolks of hard Eggs and a little Slices of Bacon, +then put in large Mace and Butter, so close it and bake it, then cut off +the Lid, and stick it full of pretty Conceits made in Paste, and serve +it in hot. + + +252. _To make an Almond Tart._ + +Take a Quart of Cream, and when it boils, put in half a pound of sweet +Almonds blanched and beaten with Rosewater, boil them together till it +be thick, always stirring it for fear it burn, then when it is cold, put +in a little raw Cream, the yolks of twelve Eggs, and some beaten Spice, +some Candied Citron Pill and Eringo Roots sliced, with as much fine +Sugar as will sweeten it, then fill your Tart and bake it, and stick it +with Almonds blanched, and some Citron Pill, and strew on some small +French Comfits of several colours, and garnish your Dish with Almonds +blanched, and preserved Barberries. + + +253. _To make a dainty White-Pot._ + +Take a Manchet cut like Lozenges, and scald it in some Cream, then put +to it beaten Spice, Eggs, Sugar and a little Salt, then put in Raisins, +and Dates stoned, and some Marrow; do not bake it too much for fear it +Whey, then strew on some fine Sugar and serve it in. + + +254. _To make a Red Deer Pie._ + +Bone your Venison, and if it be a Side, then skin it, and beat it with +an Iron Pestle but not too small, then lay it in Claret wine, and +Vinegar, in some close thing two days and nights if it be Winter, else +half so long, then drain it and dry it very well, and if lean, lard it +with fat Bacon as big as your finger, season it very high with all +manner of Spices and Salt, make your Pie with Rye Flower, round and very +high, then lay store of Butter in the bottom and Bay Leaves, then lay in +your Venison with more Bay leaves and Butter; so close it, and make a +Tunnel in the middle, and bake it as long as you do great Loaves, when +it is baked, fill it up with melted Butter, and so keep it two or three +months, serve it in with the Lid off, and Bay Leaves about the Dish; eat +it with mustard and sugar. + + +255. _To make a Pie of a Leg of Pork._ + +Take a Leg of Pork well powdred and stuffed with all manner of good +Herbs, and Pepper, and boil it very tender, then take off the Skin, and +stick it with Cloves and Sage Leaves, then put it into your Pie with +Butter top and bottom, close it and bake it, and eat it cold with +Mustard and Sugar. + + +256. _To make a Lamprey Pie._ + +Take your Lamprey and gut him, and take away the black string in the +back, wash him very well, and dry him, and season him with Nutmeg, +Pepper and Salt, then lay him into your Pie in pieces with Butter in the +bottom, and some Shelots and Bay Leaves and more Butter, so close it and +bake it, and fill it up with melted Butter, and keep it cold, and serve +it in with some Mustard and Sugar. + + +257. _To make a Salmon Pie._ + +Take a Joll of Salmon raw, and scale it and lay it into your Pie upon +Butter and Bay leaves, then season it with whole spice and a little +Salt, then lay on some Shrimps and Oysters with some Anchovies, then +more Spice and Butter, so close the lid and bake it, but first put in +some White Wine, serve it hot, then if it wants, put in more Wine and +Butter. + + +258. _To make a Pudding of French Barley._ + +Take French Barley tenderly boiled, then take to one Pint of Barley half +a Manchet grated, and four Ounces of sweet Almonds blanched and beeten +with Rosewater, half a Pint of Cream, and eight Eggs with half the +Whites, season it with Nutmeg, Mace, Sugar and Salt, then put in some +Fruit, both Raisins and Currans, and some Marrow, mingle these well +together, and fill Hogs Guts with it. + + +259. _To make a hasty Pudding in a Bag or Cloth._ + +Boil a Quart of thick Cream with six spoonfuls of fine Flower, then +season it with Nutmeg and Salt, then wet a Cloth, and flower it and +butter it, then boil it, and butter it, and serve it in. + + +260. _To make a Shaking Pudding._ + +Take a Quart of Cream and boil it, then put in some Almonds blanched and +beaten, when it is boiled and almost cold, put in eight Eggs, and half +the Whites, with a little grated Bread, Spice and Sugar, and a very +little Salt; + +Then wet Flower and Butter, and put it in a Cloth and boil it, but not +too much, serve it in with Rosewater, Butter and Sugar, and strew it +with small French Comfits. + + +261. _To make a Haggus Pudding._ + +Take a Calves Chaldron well scowred, boiled, and the Kernels taken out, +mince it small, then take four or five Eggs, and half the Whites, some +thick Cream, grated bread, Rosewater and Sugar, and a little Salt, +Currans and Spice, and some sweet herbs chopped small, then put in some +Marrow or Suet finely shred, so fill the Guts, and boil them. + + +262. _To make an Oatmeal Pudding._ + +Take the biggest Oatmeal and steep it in warm Cream one night, then put +in some sweet herbs minced small, the yolks of Eggs, Sugar, Spice, +Rosewater and a little Salt, with some Marrow, then Butter a Cloth, and +boil it well, and serve it in with Rosewater, Butter and Sugar. + + +263. _To make Puddings of Wine._ + +Slice two Manchets into a Pint of White Wine, and let your Wine be first +mulled with Spice, and with Limon Pill, then put to it ten Eggs well +beaten with Rosewater, some Sugar and a little Salt, with some Marrow +and Dates, so bake it a very little, strew Sugar on it, and serve it; +instead of Manchet you may use Naples Bisket, which is better. + + +264. _To make Puddings with Hogs Lights._ + +Parboil them very well, and mince them small with Suet of a Hog, then +mix it with bread grated, and some Cream and Eggs, Nutmeg, Rosewater, +Sugar and a little Salt, with some Currans, mingle them well together, +and fill the Guts and boil them. + + +265. _To make Stone Cream._ + +Boil a quart of Cream with whole spice then pour it out into a Dish, but +let it be one quarter consumed in the boiling, then stir it till it be +almost cold, then put some Runnet into it as for a Cheese, and stir it +well together, and colour it with a little Saffron, serve it in with +Sack and Sugar. + + +266. _To make a Posset Pie with Apples._ + +Take the Pulp of rosted Apples and beat it well with Sugar and Rosewater +to make it very sweet, then mix it with sweet Cream, and the yolks of +raw Eggs, some Spice and Sack, then having your Paste ready in your +Bake-pan, put in this stuff and bake it a little, then stick it with +Candied Pills, and so serve it in cold. + + +267. _To dry Pippins about_ Christmas _or before._ + +When your Houshold Bread is drawn, then set in a Dish full of Pippins, +and about six hours after take them out and lay them in several Dishes +one by one, and flat them with your hands a little, so do twice a day, +and still set them into a warm Oven every time till they are dry enough; +then lay them into Boxes with Papers between every Lay. + + +268. _To make Snow Cream._ + +Take a Quart of Cream, and 4 Ounces of blanched Almonds, beaten and +strained, with half a Pint of White Wine, a piece of Orange Pill and a +Nutmeg sliced, and three Sprigs of Rosemary, mix these things together, +and let them stand three hours, then strain it, and put the thick part +into a deep Dish, and sweeten it with Sugar, then beat some Cream with +the Whites of Eggs till it be a thick Froth, and cast the Froth over it +to a good thickness. + + +269. _To boil Whitings or Flounders._ + +Boil some White Wine, Water, and Salt, with some sweet Herbs and whole +Spice; when it boils put in a little Vinegar, for that will make Fish +crisp, then let it boil apace and put in your Fish, and boil them till +they swim, then take them out and drain them, and make Sauce for them +with some of the Liquor and an Anchovie or two, some Butter and some +Capers, heat them over the Fire, and beat it up thick and pour it over +them; garnish your Dish with Capers and Parsley, Oranges and Limons and +let it be very hot when you serve it in. + + +270. _To make a Pie of a Gammon of Bacon._ + +Take a _Westphalia_ Gammon, and boil it tender with hay in the Kettle, +then take off the Skin and stick it with Cloves and strew it with +Pepper, then make your Pie ready, and put it therein with Butter at the +bottom, then cover your Bacon with Oysters, parboiled in Wine and their +own Liquor, and put in Balls made of Sausage meat, then put in the +Liquor of the parboiled Oysters, some whole Spice and Bay Leaves, with +some Butter, so close it, and bake it and eat it cold, you may put into +it the yolks of hard Eggs if you please, serve it with Mustard Sugar and +Bay Leaves. + + +271. _To bake a Bulloks Cheek to be eaten hot._ + +Take your Cheek and stuff it very well with Parsley and sweet herbs +chopped, then put it into a Pot with some Claret wine and a little +strong Beer, and some whole Spice, and so season it well with Salt to +your taste, and cover your Pot and bake it, then take it out, and pull +out the Bones, and serve it upon tosted bread with some of the Liquor. + + +272. _To bake a Bullocks Cheek to eat cold, as Venison._ + +Take a Bullocks Cheek, or rather two fair fat Cheeks, and lay them in +water one night, then take out every bone, and stuff it very well with +all manner of Spice and Salt, then put it into a Pot, one Cheek clapped +close together upon the other, then lay it over with Bay Leaves, and put +in a Quart of Claret Wine, so cover the Pot and bake it with Houshold +Bread, when you draw it, pour all the Liquor out, and take only the fat +of it and some melted Butter, and pour in again, serve it cold with +Mustard and Sugar, and dress it with Bay Leaves, it will eat like +Venison. + + +273. _To make a Bacon Froize._ + +Take eight Eggs well beaten, and a little Cream, and a little Flower, +and beat them well together to be like other Batter, then fry very thin +slices of Bacon, and pour some of this over, then fry it, and turn the +other side, and pour more upon that, so fry it and serve it to the +Table. + + +274. _To make fryed Nuts._ + +Take Eggs, Flower, Spice and Cream, and make it into a Paste, then make +it into round Balls and fry them, they must be as big as Walnuts, be +sure to shake them well in the Pan and fry them brown, then roul some +out thin, and cut them into several shapes, and fry them, so mix them +together, and serve them in with Spice beaten and Sugar. + + +275. _To make a_ Sussex _Pancake._ + +Take only some very good Pie Paste made with hot Liquor, and roul it +thin, and fry it with Butter, and serve it in with beaten spice and +sugar as hot as you can. + + +276. _To make a Venison Pasty._ + +Take a Peck of fine Flower, and three Pounds of fresh Butter, break your +Butter into your Flower, and put in one Egg, and make it into a Past +with so much cold cream as you think fit, but do not mould it too much, +then roul it pretty thin and broad, almost square, then lay some Butter +on the bottom, then season your Venison on the fleshy side with Pepper +grosly beaten, and Salt mixed, then lay your Venison upon your butter +with the seasoned side downward, and then cut the Venison over with your +Knife quite cross the Pasty to let the Gravie come out the better in +baking, then rub some seasoning in those Cuts, and do not lay any else +because it will make it look ill-favoured and black, then put some paste +rouled thin about the Meat to keep it in compass, and lay Butter on the +top, then close it up and bake it very well, but you must trim it up +with several Fancies made in the same Paste, and make also a Tunnel or +Vent, and just when you are going to set it into the Oven, put in half a +Pint of Clarret Wine, that will season your Venison finely, and make it +shall not look or taste greasie, thus you may bake Mutton if you please. + + +277. _To make a brave Tart of several Sweet Meats._ + +Take some Puff-paste, and roule it very thin, and lay it in the bottom +of your baking-pan, then lay in a Lay of preserved Rasberries, then some +more Paste very thin to cover them, then some Currans preserved, and +then a Sheet of Paste to cover them, then Cherries, and another Sheet to +cover them, then any white Sweet-Meat, as Pippins, white Plumbs or +Grapes, so lid it with Puff-paste, cut in some pretty Fancy to shew the +Fruit, then bake it, and stick it full of Candied Pills, and serve it in +cold. + + +278. _To make Ice and Snow._ + +Take new Milk and some Cream and mix it together, and put it into a +Dish, and set it together with Runnet as for a Cheese, and stir it +together, when it is come, pour over it some Sack and Sugar, then take a +Pint of Cream and a little Rosewater, and the Whites of three Eggs, and +whip it to a froth with a Birchen Rod, then as the Froth arises, cast it +upon your Cream which hath the Runnet in it, till it lies deep, then lay +on Bunches of preserved Barberries here and there carelesly, and cast +more Snow upon them, which will look exceeding well; then garnish your +Dish being broad brim'd with all kind of Jellies in pretty-fancies, and +several Colours. + + +279. _To make a Mutton Pie._ + +Cut a Loin or Neck of Mutton in steaks, and season it with Pepper and +Salt, and Nutmeg, then lay it in your Pie upon Butter; then fill up your +Pie with Apples sliced thin, and a few great Onions sliced thin, then +put in more Butter, and close it and bake it, and serve it in hot. + + +280. _To poach Eggs the best way._ + +Boil Vinegar and Water together with a few Cloves and Mace, when it +boiles break in your Eggs, and turn them about gently with a Tin slice +till the White be hard, then take them up, and pare away what is not +handsom, and lay them on Sippets, and strew them over with plumped +Currans, then take Verjuice, Butter and Sugar heat together, and pour +over, and serve them in hot. + + +281. _A good Sallad in Winter._ + +Take a good hard Cabbage, and with a sharp Knife shave it so thin as you +may not discern what it is, then serve it with Oil and Vinegar. + + +282. _Another Sallad in Winter._ + +Take Corn Sallad clean picked and also well washed, and clear from the +water, put it into a Dish in some handsom form with some Horse Radish +scraped, and some Oil and Vinegar. + + + +283. _To make Sorrel Sopps for Green Geese or Chickens, or for a Sick +Body to eat alone._ + +Take a good quantity of French Sorrel clean picked, and stamp it in a +Mortar, then strain it into a Dish, and set it over a Chafing dish of +Coals, and put a little Vinegar to it, then when it is thick by wasting, +wring in the Juice of a Limon and sweeten it with Sugar, and put in a +little grated bread and Nutmeg, then warm another Dish with thin slices +of white bread, and put some butter to your Sorrel Liquor, and pour over +them, serve them in with Slices of Limon and fine Sugar. + + +284. _To make Green Sauce for a powdred Leg of Pork, or for a Spring._ + +Take a great quantity of French Sorrel, and pick out the Strings and +wash it well, and drain it clean from the water, then stamp it in a +Mortar till it be extream fine, then put in grated bread and beat it +again, then a few Currans and the yolks of hard Eggs, and when it is +beaten to a kind of Pap, put in a little Vinegar and Sugar into it; so +serve it in upon a Plate with your Meat. + + +285. _To make_ Vin de Molosso, _or Treacle Wine._ + +Take fair Water and make it so strong with Molossoes, otherwise called +Treacle, as that it will bear an Egg, then boil it with a Bag of all +kinds of Spices, and a Branch or two of Rosemary, boil it and scum it, +and put in some sweet herbs or flowers, according to the time of the +year, boil it till a good part be consumed, and that it be very clear, +then set it to cool in several things, and when it is almost cold, work +it with yest, as you do Beer, the next day put it into the Vessel, and +so soon as it hath done working stop it up close, and when it hath stood +a fortnight, bottle it, this is a very wholesom Drink against any +Infection, or for any that are troubled with the Ptisick. + + +286. _For a Consumption, an excellent Medicine._ + +Take Shell Snails, and cast Salt upon them, and when you think they are +cleansed well from their slime, wash them, and crack their Shells and +take them off, then wash them in the distilled Water of Hysop, then put +them into a Bag made of Canvas, with some white Sugar Candy beaten, and +hang up the Bag, and let it drop as long as it will, which if you bruise +the Snails before you hang them up, it is the better; this Liquor taken +morning and evening a Spoonful at a time is very rare. + + +287. _A Suitable Dish for Lent._ + +Take a large Dish with broad Brims, and in the middle put blanched +Almonds round about them, Raisins of the Sun, and round them Figs, and +beyond them all coloured Jellies, and on the Brims Fig-Cheese. + + +288. _To make a Rock in Sweet-Meats._ + +First take a flat broad voiding Basket, then have in readiness a good +thick Plum Cake, then cut your Cake fit to the bottom of the Basket, and +cut a hole in the middle of it, that the foot of your Glass may go in, +which must be a Fountain-Glass, let it be as high a one as you can get; +put the foot of it in the hole of the Cake edgling that it may stand the +faster, then tie the Cake fast with a Tape to the Basket, first cross +one way and then another, then tie the foot of the Glass in that manner +too, that it may stand steady, then cut some odd holes in your Cake +carelesly, then take some Gum Dragon steeped in Rosewater, and mix it +with some fine Sugar, not too thick, and with that you must fasten all +your Rock together, in these holes which you cut in your Cake you must +fasten some sort of Biskets, as Naples Biskets, and other common Bisket +made long, and some ragged, and some coloured, that they may look like +great ill-favoured, Stones, and some handsome, some long, some short, +some bigger, and some lesser, as you know Nature doth afford, and some +of one colour and some of another, let some stand upright and some +aslannt, and some quite along, and fasten them all with your Gum, then +put in some better Sweet-meats, as Mackeroons and Marchpanes, carelesly +made as to the shape, and not put on the Rock in a set form, also some +rough Almond Cakes made with the long slices of Almonds (as I have +directed before;) so build it up in this manner, and fasten it with the +Gum and Sugar, till it be very high, then in some places you must put +whole Quinces Candied, both red and white, whole Orange Pills and Limon +Pills Candied; dried Apricocks, Pears and Pippins Candied, whole +Peaches Candied, then set up here and there great lumps of brown and +white Sugar-candy upon the stick, which much resembles some clusters of +fine Stones growing on a Rock; for Sand which lies sometimes among the +little Stones, strew some brown Sugar; for Moss, take herbs of a Rock +Candy; then you must make the likeness of Snakes and Snails and Worms, +and of any venomous Creature you can think of; make them in Sugar Plate +and colour them to their likeness, and put them in the holes that they +may seem to lurk, and some Snails creeping one way and some other; then +take all manner of Comfits, both rough and smooth, both great and small, +and colour many of them, some of one colour and some of another, let +some be white and some speckled, then when you have coloured them, and +that they are dry, mix them together and throw them into the Clefts, but +not too many in one place, for that will hide the shape of your work, +then throw in some Chips of all sorts of Fruit Candied, as Orange, +Limon, Citron, Quince, Pear, and Apples, for of all these you may make +Chips; then all manner of dryed Plumbs, and Cherries, Cornelions dryed, +Rasps and Currans; and in some places throw a few Prunelles, Pistacho +Nuts, blanched Almonds, Pine Kernels, or any such like, and a pound of +the great round perfumed Comfits; then take the lid off the top of the +Glass and fill it with preserved Grapes, and fill another with some +Harts-horn Jelly, place these two far from one another, and if you set +some kind of Fowl, made in Marchpanes, as a Peacock, or such like, and +some right Feathers gummed on with Gum Arabick, let this Fowl stand as +though it did go to drink at the Glass of Harts-horn Jelly, and then +they will know who see it, that those two liquid Glasses serve for +resemblance of several Waters in the Rock. + +Then make good store of Oyster shells and Cockle shells of Sugar Plate, +let some be pure white as though the Sea water had washed them, some +brown on the outside, and some green, some as it were dirty, and others +worn away in some Places, some of them broke, and some whole, so set +them here and there about the Rock, some edgling, and some flat, some +the hollow side upward, and some the other, then stick the Moss, some +upon the shells, and some upon the stones, and also little branches of +Candied Fruits, as Barberries, Plums, and the like, then when all is +done, sprinkle it over with Rosewater, with a Grain or two of Musk or +Ambergreece in it; your Glass must be made with a reasonable proportion +of bigness to hold the Wine, and from that, in the middle of it, there +must be a Conveyance to fall into a Glass below it, which must have +Spouts for the Wine to play upward or downward, then from thence in +another Glass below, with Spouts also, and from thence it hath a +Conveyance into a Glass below that, somewhat in form like a Sillibub +Pot, where the Wine may be drunk out at the Spout; you may put some +Eringo Roots, and being coloured, they will shew very well among the +other Sweet-Meats, tie your Basket about with several sorts of small +Ribbons: Do not take this for a simple Fancy, for I assure you, it is +the very same that I taught to a young Gentlewoman to give for a Present +to a Person of Quality. + + + + +TO THE READER. + + +_Courteous Reader, + +I Think it not amiss, since I have given you, as I think, a very full +Direction for all kinds of Food both for Nourishment and Pleasure, that +I do shew also how to eat them in good order; for there is a Time and +Season for all things: Besides, there is not anything well done which +hath not a Rule, I shall therefore give you several Bills of Service for +Meals according to the Season of the Year, so that you may with ease +form up a Dinner in your Mind quickly; afterwards I shall speak of +ordering of Banquets; but these things first, because Banquets are most +proper after Meals. + +All you who are knowing already and Vers'd in such things, I beseech you +to take it only as a_ Memorandum; _and to those who are yet unlearned, I +presume they will reap some Benefit by these Directions; which is truly +wished and desired by_ + +Hanna Woolley _alias_ Chaloner. + + * * * * * + +_A Bill of Service for extraordinary Feasts in the Summer._ + + +1. A Grand Sallad. + +2. A boiled Capon or Chickens. + +3. A boiled Pike or Bream. + +4. A Florentine in Puff Paste. + +5. A Haunch of Venison rosted. + +6. A Lomber Pie. + +7. A Dish of Green Geese. + +8. A Fat Pig with a Pudding in the belly. + +9. A Venison Pasty. + +10. A Chicken Pie. + +11. A Dish of young Turkeys. + +12. A Potato Pie. + +13. A couple of Caponets. + +14. A Set Custard. + + +_The Second Course_ + +1. A Dish of Chickens rosted. + +2. Souced Conger or Trouts. + +3. An Artichoke Pie. + +4. A Cold Baked Meat. + +5. A Souced Pig. + +6. A Dish of Partridges. + +7. An Oringado Pie. + +8. A Dish of Quails. + +9. Another cold Baked Meat. + +10. Fresh Salmon. + +11. A Dish of Tarts. + +12. A Joll of Sturgeon. + + +_The Third Course._ + +1. Dish of fried Perches. + +2. A Dish of Green Pease. + +3. A Dish of Artichokes. + +4. A Dish of Lobsters. + +5. A Dish of Prawns or Shrimps. + +6. A Dish of Anchovies. + +7. A Dish of pickled Oysters. + +8. Two or three dried Tongues. + + * * * * * + +_Another Bill of Fare for Winter Season._ + + +1. A Collar of Brawn. + +2. A Capon and White Broth. + +3. A boiled Gurnet. + +4. A Dish of boiled Ducks or Rabbits. + +5. A rosted Tongue and Udder. + +6. A made Dish in Puff-Paste. + +7. A Shoulder of Mutton with Oysters. + +8. A Chine of Beef. + +9. A Dish of Scotch Collops of Veal. + +10. Two Geese in a Dish. + +11. An Olive Pie. + +12. A Pig. + +13. A Loin of Veal. + +14. A Lark Pie. + +15. A Venison Pasty. + +16. A Dish of Capons, two in a Dish or three. + +17. A Dish of Set Custards. + + +_The Second Course._ + +1. Young Lamb cut in Joints, three Joints in a Dish Larded. + +2. A couple of Fat Rabbets. + +3. A Kickshaw fried or baked. + +4. A Dish of rofted Mallards. + +5. A Leash of Partridges. + +6. A Pigeon Pie. + +7. Four Woodcocks in a Dish. + +8. A Dish of Teal, four or six. + +9. A cold baked Meat. + +10. A good Dish of Plover. + +11. Twelve Snites in a Dish. + +12. Two Dozen of Larks in a Dish. + +13. Another cold baked Meat. + + +_The Third Course._ + +1. An Oister Pie hot. + +2. A Dish of fried Puffs. + +3. Three or four dried Neats Tongues. + +4. A Joll of Sturgeon. + +5. Laid Tarts in Puff-paste. + +6. Pickled Oisters. + +7. A Dish of Anchovies and Caveare. + +8. A Warden Pie or Quince Pie. + + +_Note_, That when your last Course is ended, you must serve in your +Meat-Jellies, your Cheeses of several sorts, and your Sweet-meats. + + * * * * * + +_A Bill of Fare for lesser Feasts._ + + +1. An Almond Pudding boiled or baked. + +2. A Dish of boiled Pigeons with Bacon. + +3. A Leg of Mutton, boiled with good Sauce, or a leg of Pork. + +4. A Dish of rosted Olives of Veal. + +5. A Dish of Collops and Eggs. + +6.A piece of rosted Beef. + +7. A Dish of Scotch Collops. + +8. A Loin of Veal. + +9. A fat Pig rosted. + +10. Two Turkies in a Dish. + +11. A Venison Pasty. + +12. A Dish of Pheasants or Partridges. + +13. A Dish of Custards in little China Pots. + + +_The Second Course._ + +1. Three or four Joints of Lamb rosted asunder, though never so small. + +2. A Couple of Rabbits. + +3. A Dish of Mallard, Teal or Widgeon. + +4. A Leash of Partridges or Woodcocks. + +5. A Pigeon Pie. + +6. A Dish of Plovers or Snites. + +7. A Dish of fat Chickens rosted. + +8. A Warden or Quince Pie. + +9. A Sowced Pig. + +10. A Dish of Tarts of several sorts. + +11. A Dish of Lobsters, or Sturgeon. + +12. A Dish of pickled Oysters. + + * * * * * + +_A Bill of Fare for Fish Days and Fasting Days in Ember week, or in +Lent._ + + +1. A Dish of Butter newly Churned. + +2. A Dish of Rice Milk or Furmity. + +3. A Dish of Buttered Eggs. + +4. A Dish of stewed Oysters. + +5. A Dish of Gurnets boiled. + +6. A boiled Sallad. + +7. A boiled Pike or two Carps stewed. + +8. A Dish of Buttered Loaves. + +9. A Pasty of Ling. + +10. A Dish of Buttered Salt Fish. + +11. A Dish of Smelts. + +12. A Dish of White Herrings broiled. + +13. A Potato Pie or Skirret Pie. + +14. A Dish of Flounders fryed. + +15. An Eel Pie or Carp Pie. + +16. A Dish of fryed Whitings. + +17. A Dish of Salt Salmon. + +18. A Dish of Custards. + +19. A Joll of Sturgeon. + +20. A Dish of Pancakes or Fritters. + + +_The Second Course._ + +1. A Dish of Eels spichcockt. + +2. A Fricasie of Eels. + +3. A Dish of fryed Puffs. + +4. A Dish of Potatoes stewed. + +5. A Dish of fryed Oysters. + +6. A Dish of blanched Manchet. + +7. An Oyster Pie with Parsneps. + +8. A Pippin Pie Buttered. + +9. A Dish of Buttered Shrimps. + +10. Two Lobsters rosted. + +11. A Dish of Tarts of Herbs. + +12. A Dish of souced Fish. + +13. A Dish of pickled Oysters. + +14. A Dish of Anchovies and Caveare. + + * * * * * + +_A Bill of Fare without feasting; only such a number of Dishes as are +used in Great and Noble Houses for their own Family, and for familiar +Friends with them._ + + +_The First Course in Summer Season._ + +1. A Fine Pudding boiled or baked. + +2. A Dish of boiled Chickens. + +3. Two Carps stewed or a boiled Pike. + +4. A Florentine in Puff-Paste. + +5. A Calves head, the one half hashed, and the other broiled. + +6. A Haunch of Venison rosted. + +7. A Venison Pasty. + +8. A Couple of fat Capons, or a Pig, or both. + + +_The Second Course._ + +1. A Dish of Partridges. + +2. An Artichoke Pie. + +3. A Dish of Quails. + +4. A cold Pigeon Pie. + +5. A Souced Pig. + +6. A Joll of fresh Salmon. + +7. A Dish of Tarts of several sorts. + +8. A Westphalia Gammon and dried Tongues about it. + + * * * * * + +_A Bill of Fare in Winter in Great Houses._ + + +1. A Collar of Brawn. + +2. A Capon and White Broth, or two boiled Rabbits. + +3. Two rosted Neats Tongues and an Udder between them. + +4. A Chine of Beef rosted. + +5. A made Dish in Puffpaste. + +6. A Shoulder of Mutton stuffed with Oysters. + +7. A fine Sallad of divers sorts of Herbs and Pickles. + +8. An Eel Pie or some other Pie. + +9. Three young Turkies in a Dish. + +10. A Dish of souced Fish, what is most in season. + + +_The Second Course in Winter in great Houses._ + +1. A Quarter of Lamb rosted, the Joints Larded with several things, and +rosted asunder. + +2. A Couple of Rabbits. + +3. A Kickshaw fried. + +4. A Dish of Mallard or Teals. + +5. A Cold Venison Pasty, or other cold Baked meat. + +6. A Dish of Snites. + +7. A Quince or Warden Pie. + +8. A Dish of Tarts. + +9. A Joll of Sturgeon. + +10. A Dish of pickled Oysters. + + * * * * * + +_A Bill of Fare for Fish Days in Great Houses and at familiar Times._ + + +1. A Dish of Milk, as Furmity, or the like. + +2. A Dish of stewed Oysters or buttered Eggs. + +3. A boiled Gurnet, or such like. + +4. A Dish of Barrel Cod buttered. + +5. A Dish of Buttered Loaves or fryed Toasts. + +6. A Pasty made of a Joll of Ling. + +7. A Potato Pie, or Skirret Pie. + +8. A Dish of Plaice or Flounders. + +9. A Piece of salt Salmon. + +10. A Carp Pie cold, or Lamprey Pie. + + +_The Second Course to the Same._ + +1. A Dish of Eels spitchcockt. + +2. A Chine of Salmon broiled. + +3. A Dish of Oysters fryed. + +4. An Apple pie buttered. + +5. A Dish of fryed Smelts. + +6. A Dish of buttered Shrimps. + +7. A Dish of Skirrets fryed. + +8. Two lobsters in a Dish. + +9. A Dish of pickled Oysters. + +10. A Dish of Anchovies. + + +When all these are taken away, then serve in your Cheeses of all sorts, +and also your Creams and Jellies, and Sweet-meats after them, if they be +required. + + +Thus I have done with the Bills of Fare in Great Houses, although it be +impossible to name half which are in season for one Meal; but this will +serve you for the number of Dishes, and any Person who is ingenious, +may leave out some, and put in other at pleasure. + + * * * * * + +_A Bill of Fare for Gentlemens Houses of Lesser Quality, by which you +may also know how to order any Family beneath another, which is very +requisite._ + + +_The First Course in Summer season._ + +1. A Boiled Pike or Carp stewed. + +2. A very fine Pudding boiled. + +3. A Chine of Veal, and another of Mutton. + +4. A Calves head Pie. + +5. A Leg of Mutton rosted whole. + +6. A couple of Capons, or a Pig, or a piece of rost Beef, or boiled +Beef. + +7. A Sallad, the best in season. + + +_The Second Course to the same._ + +1. A Dish of fat Chickens rosted. + +2. A cold Venison Pasty. + +3. A Dish of fryed Pasties. + +4. A Joll of fresh Salmon. + +5. A couple of Lobsters. + +6. A Dish of Tarts. + +7. A Gammon of Bacon or dried Tongues. + + +After these are taken away, then serve in your Cheese and Fruit. + +_Note_, That this Bill of Fare is for Familiar times. + + * * * * * + +_A Bill of Fare for Gentlemens Houses at Familiar Times Winter Season._ + + +_The First Course._ + +1. A Collar of Brawn. + +2. A rosted Tongue and Udder. + +3. A Leg of Pork boiled. + +4. A piece of rost Beef. + +5. A Venison Pasty or other Pie. + +6. A Marrow Pudding. + +7. A Goose, or Turkie, or Pig. + +8. A Sallad of What's in season. + + +_The Second Course to the same._ + +1. Two Joints of Lamb rosted. + +2. A Couple of Rabbits. + +3. A Dish of wild Fowl or Larks. + +4. A Goose or Turkie Pie cold. + +5. A fryed Dish. + +6. Sliced Venison cold. + +7. A Dish of Tarts or Custards. + +8. A Gammon of Bacon, or dried Tongues, or both in one Dish. + + +When these are taken away, serve in your Cheese and Fruit as before I +have told you. + + * * * * * + +_A Bill of Fare for Gentlemens Houses upon Fish Days, and at Familiar +Times._ + + +1. A Dish of Buttered Eggs. + +2. An Almond Pudding Buttered. + +3. A Dish of Barrel Cod Buttered. + +4. A Sallad of what's in season. + +5. A Dish of Fresh Fish boiled. + +6. A Dish of Eels Spitchcockt. + +7. An Oyster Pie or Herring Pie. + +8. A Fricasie of Eels and Oysters. + +9. A Carp Pie cold, or Lamprey Pie. + + +_. The Second Course to the same._ + +1. An Apple Pie buttered, or some Pancakes or Fritters. + +2. A Dish of fryed Smelts. + +3. A Dish of broiled Fish. + +4. A Dish of buttered Crabs. + +5. A Dish of Lobsters and Prawns. + +6. A Joll of Sturgeon or Fresh Salmon. + +7. A Dish of Tarts or Custards. + +8. A Dish of Anchovies or Pickled Herring. + + +When these are taken away, serve in your Cheese and Fruit as before I +have told you. + + * * * * * + +Now because I would have every one Compleat who have a Desire to serve +in Noble or Great Houses, I shall here shew them what their Office +requires; And, + +First, _For the Kitchin, because without that we shall look lean, and +grow faint quickly._ + + +The Cook, whether Man or Woman, ought to be very well skilled in all +manner of things both Fish and Flesh, also good at Pastry business, +seasoning of all things, and knowing all kinds of Sauces, and pickling +all manner of Pickles, in making all manner of Meat Jellies; also very +frugal of their Lords or of their Masters, Ladies or Mistresses Purse, +very saving, cleanly and careful, obliging to all persons, kind to +those under them, and willing to inform them, quiet in their Office, not +swearing nor cursing, nor wrangling, but silently and ingeniously to do +their Business, and neat and quick about it; they ought also to have a +very good Fancy: such an one, whether Man or Woman, deserves the title +of a fit Cook. + + * * * * * + +_For a Maid under such a Cook._ + + +She ought to be of a quick and nimble Apprehension, neat and cleanly in +her own habit, and then we need not doubt of it in her Office; not to +dress her self, specially her head, in the Kitchin, for that is +abominable sluttish, but in her Chamber before she comes down, and that +to be at a fit hour, that the fire may be made, and all things prepared +for the Cook, against he or she comes in; she must not have a sharp +Tongue, but humble, pleasing, and willing to learn; for ill words may +provoke Blows from a Cook, their heads being always filled with the +contrivance of their business, which may cause them to be peevish and +froward, if provoked to it; this Maid ought also to have a good Memory, +and not to forget from one day to another what should be done, nor to +leave any manner of thing foul at night, neither in the Kitchin, nor +Larders, to keep her Iron things and others clean scowred, and the +Floors clean as well as places above them, not to sit up junketing and +gigling with Fellows, when she should be in bed, such an one is a +Consumer of her Masters Goods, and no better than a Thief; and besides, +such Behaviour favoureth much of Levity. But such an one that will take +the Counsel I have seriously given, will not only make her Superiours +happy in a good Servant, but she will make her self happy also; for by +her Industry she may come one day to be Mistress over others. + + * * * * * + +_Now to the Butler._ + + +He ought to be Gentile and Neat in his Habit, and in his Behaviour, +courteous to all people, yet very saving of his Masters Goods, and to +order himself in his Office as a faithful Steward, charge and do all +things for the honour of his Master or Lady, not suffering their Wine or +Strong Drink to be devoured by ill Companions, nor the small to be drawn +out in waste, nor Pieces of good Bread to lie to mould and spoil, he +must keep his Vessels close stopped, and his Bottles sweet, his Cellars +clean washed, and his Buttery clean, and his Bread-Bins wholsom and +sweet, his Knives whetted, his Glasses clean washed that there be no +dimness upon them, when they come to be used, all his Plate clean and +bright, his Table, Basket and Linnen very neat, he must be sure to have +all things of Sauce ready which is for him to bring forth, that it may +not be to be fetched when it is called for, as Oil, Vinegar, Sugar, +Salt, Mustard, Oranges and Limons, and also some Pepper; he must also be +very neat and handy in laying the Clothes for the Chief Table, and also +the Side-boards, in laying his Napkins in several Fashions, and pleiting +them, to set his Glasses, Plate, and Trencher-Plates in order upon the +Side-boards, his Water-Glasses, Oranges or Limons; that he be careful to +set the Salts on the Table, and to lay a Knife, Spoon and Fork at every +Plate, that his Bread be chipped before he brings it in; that he set +drink to warm in due time if the season require; that he observe a fit +time to set Chairs or Stools, that he have his Cistern ready to set his +Drink in; that none be spilt about the Room, to wash the Glasses when +any one hath drunk, and to wait diligently on them at the Table, not +filling the Glasses too full; such an one may call himself a Butler. + + * * * * * + +_To the Carver._ + + +If any Gentleman who attends the Table, be employed or commanded to cut +up any Fowl or Pig, or any thing else whatsoever, it is requisite that +he have a clean Napkin upon his Arm, and a Knife and Fork for his use, +that he take that dish he should carve from the Table till he hath made +it ready for his Superiours to eat, and neatly and handsomly to carve +it, not touching of it so near as he can with his Fingers, but if he +chance unawares to do so, not to lick his Fingers, but wipe them upon a +Cloth, or his Napkin, which he hath for that purpose; for otherwise it +is unhandsom and unmannerly; the neatest Carvers never touch any Meat +but with the Knife and Fork; he must be very nimble lest the Meat cool +too much, and when he hath done, return it to the Table again, putting +away his Carving Napkin, and take a clean one to wait withal; he must be +very Gentile and Gallant in his Habit, lest he be deemed unfit to attend +such Persons. + + * * * * * + +_To all other Men-Servants or Maid-Servants who commonly attend such +Tables._ + + +They must all be neat and cleanly in their Habit, and keep their Heads +clean kembed, always ready at the least Call and very attentive to hear +any one at the Table, to set Chairs or Stools, and not to give any a +foul Napkin, but see that every one whom their Lord or Master is pleased +to admit to their Table, have every thing which is fit for them, and +that they change their Plates when need shall be; also that they observe +the eyes of a Stranger what they want, and not force them still to want +because they are silent, because it is not very modest for an Inferiour +to speak aloud before their Betters; and it is more unfit they should +want, since they have leave to eat and drink: they must wait diligently, +and at a distance from the Table, not daring to lean on the Chaires for +soiling them, or shewing Rudeness; for to lean on a Chair when they +wait, is a particular favour shewn to any superiour Servant, as the +Chief Gentleman, or the Waiting Woman when she rises from the Table; +they must not hold the Plates before their mouths to be defiled with +their Breath, nor touch them on the right side; when the Lord, Master, +Lady or Mistress shew that favour to drink to any Inferiour, and do +command them to fill for them to pledge them, it is not modesty for them +to deny Strangers that favour, as commonly they do, but to fulfill their +Commands, or else they dishonour the Favour. + +When any Dish is taken off the Table, they must not set it down for Dogs +to eat, nor eat it themselves by the way, but haste into the Kitchin +with it to the Cook, that he may see what is to be set away, and what to +be kept hot for Servants; when all is taken away, and Thanks given, they +must help the Butler out with those things which belong to him, that he +may not lose his Dinner. + +They must be careful also to lay the Cloth for themselves, and see that +nothing be wanting at the Table, and to call the rest of the Servants to +Meals, whose Office was not to wait at the Table, then to sit down in a +handsom manner, and to be courteous to every Stranger, especially the +Servants of those Persons whom their Lord or Master hath a kindness for. + +If any poor Body comes to ask an Alms, do not shut the Door against them +rudely, but be modest and civil to them, and see if you can procure +somewhat for them, and think with your selves, that though you are now +full fed, and well cloathed, and free from care, yet you know not what +may be your condition another day: So much to Inferiour Servants. + + * * * * * + +_To the Gentlewomen who have the Charge of the Sweet-Meats, and such +like Repasts._ + + +_Gentlewomen_, + +Perhaps you do already know what belongs to serving in fine Cream +Cheeses, Jellies, Leaches or Sweet-meats, or to set forth Banquets as +well as I do; but (pardon me) I speak not to any knowing Person, but to +the Ignorant, because they may not remain so; besides really there are +new Modes come up now adays for eating and drinking, as well as for +Clothes, and the most knowing of you all may perhaps find somewhat here +which you have not already seen; and for the Ignorant, I am sure they +may ground themselves very well from hence in many accomplishments, and +truly I have taken this pains to impart these things for the general +good of my Country, as well as my own, and have done it with the more +willingness, since I find so many Gentlewomen forced to serve, whose +Parents and Friends have been impoverished by the late Calamities, +_viz._ the late Wars, Plague, and Fire, and to see what mean Places +they are forced to be in, because they want Accomplishments for better. + +I am blamed by many for divulging these Secrets, and again commended by +others for my Love and Charity in so doing; but however I am better +satisfied with imparting them, than to let them die with me; and if I do +not live to have the Comfort of your Thanks, yet I hope it will cause +you to speak well of me when I am dead: The Books which before this I +have caused to be put in Print, found so good an acceptance, as that I +shall still go on in imparting what I yet have so fast as I can. + +Now to begin with the Ordering those things named to you: + +If it be but a private Dinner or Supper in a Noble House, where they +have none to honour above themselves, I presume it may be thus: + +In Summer time, when the Meat is all taken away, you may present your +several sorts of Cream Cheeses; One Meal one Dish of Cream of one sort, +the next of another; one or two Scollop Dishes with several sorts of +Fruit, which if it be small fruit, as Rasps or Strawberries, they must +be first washed in Wine in a Dish or Bason, and taken up between two +Spoons, that you touch them not. + +With them you may serve three or four small Dishes also with +Sweet-meats, such as are most in season, with Vine Leaves and Flowers +between the Dishes and the Plates, two wet Sweet-meats, and two dry, two +of one colour, and two of another, or all of several colours. + +Also a Dish of Jellies of several colours in one Dish, if such be +required. + +If any be left, you may melt them again, and put them into lesser +Glasses, and they will be for another time: + +If any dry ones be left, they are soon put into the Boxes again. + +If any persons come in the afternoon, if no greater, or so great as the +Person who entertains them, then you may present one or two Dishes of +Cream only, and a whipt Sillibub, or other, with about four Dishes of +Sweet-meats served in, in like manner as at Dinner, with Dishes of +Fruit, and some kind of Wine of your own making; at Evenings, especially +on Fasting Days at Night, it is fit to present some pretty kind of +Creams, contrary from those at Dinner, or instead of them some Possets, +or other fine Spoon Meats, which may be pleasant to the taste, with +some wet and dry Sweet-meats, and some of your fine Drinks, what may be +most pleasing. + +At a Feast, you may present these things following. + +So soon as the Meat is quite taken away, have in readiness your Cream +Cheeses of several sorts and of several of Colours upon a Salver, then +some fresh Cheese with Wine and Sugar, another Dish of Clouted Cream, +and a Noch with Cabbage Cream of several Colours like a Cabbage; then +all sorts of Fruits in season, set forth as followeth: + +First, You must have a large Salver made of light kind of Wood, that it +may not be too heavy for the Servitor to carry, it must be painted over, +and large enough to hold six Plates round about and one larger one in +the middle, there must be places made in it to set the Plates in, that +they may be very fast and sure from sliding, and that in the middle the +seat must be much higher than all the rest, because that is most +graceful; your Plates must not be so broad as the Trencher Plates at +Meat, and should be either of Silver or China. + +Set your Plates fast, then fill every one with several sorts of Fruits, +and the biggest sort in the middle, you must lay them in very good +order, and pile them up till one more will not lie; then stick them with +little green Sprigs and fine Flowers, such as you fancy best; then serve +in another such Salver, with Plates piled up with all manner of +Sweet-meats, the wet Sweet-meats round about and the dry in the middle, +your wet Sweet-meats must be in little glasses that you may set the more +on, and between every two glasses another above the first of all, and +one on the top of them all; you must put of all sorts of dryed +Sweet-meats in the middle Plate, first your biggest and then your +lesser, till you can lay no more; then stick them all with Flowers and +serve them: And in the Bason of Water you send in to wash the Hands or +Fingers of Noble Persons, you must put in some Orange Flower Water, +which is very rare and very pleasant. + +In Winter you must alter, as to the season, but serve all in this +manner; and then dryed Fruits will also be very acceptable; as dryed +Pears and Pippins, Candied Oranges and Limons, Citrons and Eringoes, +Blanched Almonds, Prunelles, Figs, Raisins, Pistachoes and Blanched +Walnuts. + + +_FINIS._ + + + + +The CONTENTS of the First Part. + + +A. + +Artichoke Cream. 152 + +Almond Pudding. 147 + +Almond Pudding. 144 + +Artichokes kept. 141 + +Almond Jelly white. 140 + +Almond Paste. 126 + +Almond Butter. 120 + +Apricocks dried. 116 + +Apricocks in Lumps. 115 + +Apricocks dried clear. 109 + +Almond Bread. 104 + +Almond Milk. Ib. + +Angelica Candied. 98 + +Apricocks preserved. 94 + +Almond Bakes. 88 + +Almonds candied. 85 + +Almond Butter white. 67 + +Artificial Walnuts. 57 + +Almond Ginger-Bread. 59 + +Ale to drink speedily. 42 + +Ale very rare. 41 + +Aqua Mirabilis. 1 + + +B. + +Bisket Pudding. 146 + +Black Pudding. 143 + +Bisket very fine. 130 + +Banbury Cake. 119 + +Barberries candied. 113 + +Bean Bread. 101 + +Barberries preserved without fire. 84 + +Bullace preserved. 74 + +Black Juice of Licoras. 69 + +Barberries preserved. 62 + +Bisket Cake. 26 + +Balm Water Green. 21 + +Bisket Orange, Limon or Citron. 130 + + +C. + +Clouted Cream. 154 + +Cream of divers things. 151 + +Curd Pudding. 146 + +Clove Sugar. 142 + +Cinamon Sugar. ib. + +Cake without Sugar. 140 + +Cullis or Jelly. 139 + +Comfits of all Sorts. 137 + +Caudle for a sick body. 136 + +Candy as hard as a Rock. 129 + +Caroway Cake. 112 + +Cherries in Jelly. 108 + +Cordial for sleep. 106, 107 + +Consumption. 106 + +Cordial Syrup. Ib. + +Cornish Cake. Ib. + +Cakes very fine. 105 + +Cider clear. 103 + +Clear Perry. Ib. + +Caroway Cake. 102 + +Cake. 99 + +Cornelions preserved. 95 + +Currans in Jelly. 94 + +Custard for a Consumption. Ib. + +Chips of Fruit. 89 + +Chips of Orange or Limon. 88 + +Candied Carrots. 85 + +Conserve of Barberries. 84 + +Cordial most excellent. 69 + +Cakes to keep long. 82 + +Cakes with Almonds. 48, 82 + +Court Perfumes. 79 + +China Broth. 78 + +Cristal Jelly. Ib. + +Conserve of Violets. 75 + +Cakes very good. 61 + +Cakes of Violets. 60 + +Collops like Bacon in Sweet meats. 59 + +Cough of the Lungs. Ib. + +Cordial Infusion. 58 + +Cakes very short. 57 + +Conserve of Red Roses. 53 + +Cucumbers pickled. 51 + +Cake with Almonds. 47 + +Cake with Almonds. 48 + +Cordial. 45 + +Cake without Fruit. 44 + +Consumption. 41 + +Chine Cough. Ib. + +Cream. Ib. + +Cabbage-Cream. 39 + +Cakes of Quinces. 33 + +Consumption Ale. Ib. + +Consumption. Ib. + +Cream very fine. 31 + +Cucumbers pickled. 30 + +Candied Flowers. 29 + +Clouted Cream. 28 + +Cough of the Lungs. 25 + +Cordial. 14 + +Cordial. 13 + +Cock-water most excellent. 11 + +Cordial Cherry Water. 9 + +Cordial Orange water. 5 + + +D. + +Damask Powder for Cloths. 155 + +Dumplings. 148 + +Dumplings. Ib. + +Dumplings. Ib. + +Distilled Roses. 143 + +Diet Bread. 103 + +Damsons preserved. 96 + +Damsons preserved white. 60 + +Damson Wine. 50 + +Devonshire White-pot. 28 + +Doctor Butlers Water. 8 + +Doctor Chambers Water. 3 + + +E. + +Elder Water. 20 + + +F. + +French Bisket. 126 + +Flowers Candied. 131 + +Figs dried. 121 + +Flowers the best way to Candy. 40 + +Froth Posset. 118 + +Flowers kept long. 83 + +French Bread. 46 + + +G. + +Green Pudding. 149 + +Green Ginger wet. 133 + +Grapes dried. 132 + +Grapes kept fresh. 131 + +Ginger-Bread. 127 + +Green Walnuts preserved. 130 + +Gooseberries preserved. 65 + +Gooseberry Fool. 63 + +Grapes preserved. 59 + +Gooseberry Wine. 50 + +Gooseberries green. 45 + +Griping of the Guts. 43 + + +H. + +Hipocras. 111 + +Heart Water. 15 + + +I. + +Irish Aquavitæ. 142 + +Italian Bisket. 111 + +Jumbolds. 184 + +Jelly of Pippins. 97 + +Jelly of Quinces. 91 + +Jelly of Harts-Horn. 87 + +Juice of Licoras white. 80 + +Jelly very good. 68 + +Iringo Root candied. 64 + +Jelly of Currans. 63 + + +L. + +Lemonalo. 135 + +Limon Sallad. 133 + +Leach white. 104 + +Leach yellow. 105 + +Leach of Ginger. Ib. + +Leach of Cinamon. Ib. + +Leach of Dates. Ib. + +Limons preserved. 89 + +Leach. 65 + +Lozenges perfumed. 64 + +Limon Cream. 48 + +[Transcriber's note: there are no page numbers in the original +for some of the following entries.] + +Limon Cakes. + +Limon Water. + + +M. + +Mustard. + +Mustard. + +Marmalade of Limons. + +Marmalade of Oranges. + +Musk Sugar. + +Marmalade of Quinces. + +Mushroms pickled. + +Marmalade of Cherries. 116 + +Marmalade of Oranges. + +Marmalade of Cornelions. + +Marmalade white. + +Medlars preserved. + +Marmalade of Pippins. + +Marmalade of Wardens. + +Marmalade of Damsons. + +Marchpane. + +Marmalade of Apricocks. + +Morphew or Freckles. + +Marmalade of Oranges. + +Made Dish. + +Marmalade of Cherries and Currans. + +Marmalade of Apricocks. + +Melancholy Water. + + +N. + +Naples Bisket. + + +O. + +Oatmeal Pudding. 146 + +Oranges in Jelly preserv'd. 77 + +Orange Pudding. 46 + +Oranges and Limons to preserve. 56 + + +P. + +Pickled Oysters. 153 + +Pickled French Beans. Ib. + +Pickled Barberries. 152 + +Poudered Beef kept long. 154 + +Pudding to rost. 151 + +Pudding of Calves feet. Ib. + +Pudding of Rasberries. 150 + +Pudding of Hogs Liver. Ib. + +Pudding of Cake. 146 + +Pudding of Rice. 145 + +Paste of Pomewaters. 135 + +Punch. 134 + +Prunes stewed without Fire. Ib. + +Pickled Oranges or Limmons. 131 + +Potato Bisket. Ib. + +Parsnep Bisket. 131 + +Paste short without Butter. 129 + +Puffpaste. 128 + +Puffpaste. Ib. + +Pistacho Cakes. 115 + +Powder for the Hair. 114 + +Pears or Pippins dried. 110 + +Pippins dry and clear. 109 + +Perfume to burn. 108 + +Perfumed Gloves. Ib. + +Perfume to burn. 107 + +Pomatum. 100 + +Pippins in Jelly. 93 + +Posset. Ib. + +Posset with Sack. 93 + +Posset. Ib. + +Plumbs dried. 91 + +Preserved Pears dried. 81 + +Pretty Sweet-meat. 87 + +Paste for the Hands. 83 + +Plumbs dried naturally. 81 + +Pears dried. 76 + +Pippins dried. 73 + +Pippins green preserved. 71 + +Peaches preserved. Ib. + +Phtisick Drink. 67 + +Paste of Pippins. 62 + +Paste royal. 61 + +Paste of Pippins. 54 + +Paste of Plumbs. Ib. + +Plain Bisket Cake. 53 + +Posset without Milk. 44 + +Pennado. 43 + +Purslane pickled. 40 + +Portugal Eggs. 29 + +Perfumed Roses. 27 + +Palsie water by Dr. Mathias. 23 + +Plague Water. 16 + +Precious Water. 7 + +Plague Water. 2 + + +Q. + +Quaking Pudding. 147 + +Quince pickled. 141 + + +R. + +Roses kept long. 140 + +Rose Leaves dried. 124 + +Red Quinces whole. 122 + +Rasberry Sugar. 115 + +Rasberry Wine. 76 + +Red Roses preserved. 58 + +Rasberries preserved. 36 + +Rosa Solis. 14 + +Rosemary Water. 7 + + +S. + +Scotch Brewis. 143 + +Syrup of Rasberries, or other Fruits, as Grapes, &c. 135 + +Syrup of Citrons. 134 + +Sugar Plate. 124 + +Syrup of Roses or other Flowers. 123 + +Sack Posset. 120 + +Sillibub. 114 + +Spanish Candy. 110 + +Syrup of Gilliflowers. 99 + +Seed stuff of Rasberries. 98 + +Syrup for a Cough. 86 + +Syrup of Violets. 86 + +Syrup for a Cold. 79 + +Syrup of Turneps. 68 + +Signs of Small Pox taken away. 66 + +Sugar Plate. 56 + +Snow Cream. 55 + +Shrewsberry Cakes. 49 + +Sillibub. 47 + +Sack Posset. 43 + +Sheeps Guts stretched. 40 + +Samphire boiled. 38 + +Stepony or Raisin Wine. Ib. + +Sillibub whipt. 37 + +Syrup of Ale. Ib. + +Syrup of Turneps. 32 + +Sugar Cakes. 31 + +Signs of Small Pox taken away. 28 + +Surfet Water the best. 18, 22 + +Sweet Water. 18 + +Snail Water. 17 + +Spirit of Oranges and Limons. 5 + +Spirit of Mints. 4 + +Soveraign Water. 3 + + +T. + +To cast all kinds of Shapes and to colour them. 75 + +Tuff taffity Cream. 112 + +Thick Cream. 40 + +Trifle. 39 + +Tincture of Caroways. 27 + +Treacle Water. 8 & 16 + + +W. + +Walnuts kept long. 141 + +White Plates to eat. 117 + +White Quinces preserved. 52 + +Water Gruel. 48 + +Wafer. 35 + +Water against Infection. 19 + +Wormwood water. 13 + +Walnut water. 12 + +Water for the Stone. 10 + +Water for Fainting. 6 + + +The End of the Contents of the First Part. + + + + +The CONTENTS of the Second Part. + + +A. + +Artichoke Suckers dressed. 182 + +Artichoke Cream. 184 + +Artichoke Pie. 196 + +Artichoke Pudding. 223 + +Artichokes kept long. 229 + +Artichokes stewed. 277 + +Artichokes fryed. 282 + +Artichoke Pudding. 223 + +Almond Pudding. 161 + +Apple Tansie. 167 + +An Amulet. 168 + +Almond Pudding. 177 + +Angelot Cheese. 202 + +Apple Puffs. 253 + +Almond Tart. 290 + + +B. + +Brown Metheglin. 159 + +Beef Collered. 160 + +Barly Cream. 162 + +Barly Broth without Meat. 188 + +Barly Broth with Meat. 188 + +Balls to take out Stains. 228 + +Broth of a Lambs Head. 225 + +Beef-Pie very good. 244 + +Blanched Manchet. 247 + +Bullocks cheek baked to eat hot. 299 + +Bullocks cheek baked to eat cold. ib. + +Bacon Froize. 300 + + +C. + +Cheesecakes. 163 + +Cheesecakes. 164 + +Chicken Pie. 168 + +Collar of Brawn. 169 + +Capon boiled. 171 + +Cracknels. 172 + +Codling cream. 174 + +Cheese very stood. 175 + +Cucumbers boiled. 182 + +Collops of Bacon and Eggs. 187 + +Cabbage Pottage. 192 + +Capon with white Broth. 195 + +Calves foot Pie. ib. + +Carp Pie. 198 + +Calves head Pie. 201 + +Calves chaldron Pie with Puddings in it. 207 + +Coleflower pickled. 210 + +Cheese Loaves. 213 + +Custards very fine. 216 + +Cods head boiled. 222 + +Chicken Pie. 226 + +Capon boiled. 236 + +Chickens boiled with Goosberries. 241 + +Chickens baked with Grapes. 243 + +Capon baked. 245 + +Cambridge Pudding. 249 + +Chiveridge Pudding. 250 + +Calves Tongue hashed. 255 + +Capon boiled. Ib. + +Capon boiled with Rice. 256 + +Capon boiled with Pippins. Ib. + +Chickens boiled with Lettuce. 257 + +Chickens smoored. 263 + +Calves feet hashed. 264 + +Chickens in white Broth. 265 + +Capon rosted with Oysters. 271 + +Calves head with Oysters. 279 + +Carp Pie. 289 + +Consumption Remedy. 306 + + +D. + +Dried Tongues. 202 + +Delicate Pies. 215 + +Ducks boiled. 259 + + +E. + +Elder Vinegar. 159 + +Eels and Pike Together. 179 + +Eels rosted with Bacon. 180 + +Eels and Oister Pie. 183 + +Egg Pie. 217 + +Eel Pie. 219 + +Eel souced and collered. Ib. + +Eels stewed. 220 + +Eels in broth. 267 + + +F. + +Fresh Cheese. 164 + +Furmity. 187 + +Furmity with Meat Broth. 189 + +Furmity with Almonds. Ib. + +French Pottage. 102 + +Fricasies of several sorts. 199 + +Fricasie of Sheeps feet. 205 + +Fried Toasts. 209 + +Fritters. 246 + +Fricasie of Oisters. 218 + +Fricasie of Eels. Ib. + +Fresh Salmon boiled. 221 + +French Broth. 225 + +Fine washing Balls for the Hands. 224 + +French Servels. 230 + +Florentine baked. 242 + +Friday Pie without fish or flesh. Ib. + +Fritters. 246 + +Farced Pudding. 247 + +Fricasie of Eggs. 248 + +French Puffs. 253 + +Flounders boiled. 298 + + +G. + +Green Tansie. 167 + +Gravie Broth. 191 + +Goose dried. 193 + +Goose Giblets with Sausages. 199 + +Garden Beans dried. 234 + +Gurnet boiled. 238 + +Goose baked. 246 + +Goose Giblets boiled with Roots and Herbs. 261 + +Goose Giblets boiled. 260 + +Grand Sallad. 268 + +Gammon of Bacon Pie. 298 + +Green Sauce for Pork. 305 + + +H. + +Hasty Pudding. 199 + +Hasty Pudding. Ib. + +Hasty Pudding. Ib. + +Hare Pie. 203 + +Hashed Meats. 217 + +Herring Pie. 220 + +Herb Pie. 226 + +Haunch of Venison rosted. 273 + +Haunch of Venison boiled. 275 + +Haggus Pudding. 294 + +Hasty Pudding. Ib. + + +I. + +Italian Pudding. 254 + +Ice and Snow. 303 + + +K. + +Kickshaws to bake or fry. 254 + + +L. + +Lobsters buttered. 175 + +Liver Fritters. 177 + +Loaves to Butter. 206 + +Limon Cakes. 212 + +Loaves of Curds. 213 + +Lobsters rosted. 227 + +Lamb Pie. 233 + +Leg of Mutton rosted. 266 + +Leg of Mutton boiled. 238 + +Leg of Mutton with Oysters. 270 + +Loin of Mutton stewed. 274 + +Lark pie. 286 + +Lettuce pie. 287 + +Lampry pie. 292 + +Lenten Dish. 307 + + +M. [Transcriber's note: heading omitted in original.] + +Metheglin. 160 + +Misers for Childrens Collation. 208 + +Minced Pies. 212 + +Made Dish of Rabbet Livers. 241 + +Mutton smoored. 261 + +Mutton smoored. 262 + +Mutton Pie. 303 + + +N. + +Neats Tongue Pie. 194 + +Neats Tongue rosted. 239 + +Neats Tongue hashed. 264 + +Neck of Mutton boiled. 274 + +Neck of Mutton stewed. 287 + +Nuts fried. 300 + + +O. + +Oatmeal Pudding. 165 + +Olio of several Meats. 172 + +Oysters and Eels in a Pie. 197 + +Oysters and Parsneps in a Pie. 181 + +Oyster Pie. 197 + +Oranges and Limons in Jelly. 212 + +Oisters fried. 214 + +Oisters broiled. ib. + +Oysters rosted. ib. + +Olives of Veal. 222 + +Oatmeal Pudding. 295 + +Oat-Cakes. 232 + +Olive Pie. 223 + + +P. + +Puddings in Balls. 165 + +Pigeons boiled. 166 + +Pasty of Veal. 170 + +Pigeon Pie. ib. + +Pork rosted without the Skin. 173 + +Pig rosted like Lamb. 174 + +Potted Fowl. 179 + +Parsnep Pie with Oysters. 181 + +Pig Pie. 197 + +Pudding of Manchet. 201 + +Pompion Pie. 208 + +Pompion fryed. ib. + +Pike rosted and larded. 221 + +Pomander very fine. 224 + +Pompion Pie. 227 + +Pickled Sprats. 223 + +Pasty of Ling. 229 + +Pallat Pie. 231 + +Pippin Pie. 235 + +Pasties to fry. 236 + +Pigeons boiled with Rice. 239 + +Pigeons boiled with Gooseberries. ib. + +Pippin Tart. 244 + +Pancakes crisp. 247 + +Pudding of Goose Bloud. 249 + +Pudding of Liver. 250 + +Pigeons boiled with Capers and Samphire. 260 + +Partridges boiled. 266 + +Pike boiled with Oysters. 268 + +Pig rosted with a Pudding in his Belly. 269 + +Pippins stewed. 277 + +Pig rosted without the skin with a Pudding in + his Belly. 281 + +Pancakes very good. 283 + +Paste very good. 294 + +Paste to raise. Ib. + +Paste for baked Meat to eat cold. + +Pie of Veal. + +Pie of Shrimps or Prawns. + +Pie of rosted Kidney. + +Potato Pie. + +Pig Pie. + +Pork Pie. + +Pudding of French Barlie. + +Pomander very fine. + +Pudding of wine. + +Pudding of Hogs Lights. + +Posset Pie. + +Pippins dried. + +Poached Eggs. + +Pippin Paste. + +Pippins stewed. + + +Q. + +Quodling Cream. + +Quinces to look white. + +Quince Pie very good. + + +R. + +Rump of Beef boiled. + +Rolls for Noble Tables. + +Rolls very short. + +Rasberry Tarts. + +Rabbets with Sausages. + +Rice Cream. + +Rabbet boiled. + +Rice Pudding. + +Rabbet boiled with Grapes. 258 + +Rabbet boiled with Claret. ib. + +Red Deer Pie. 291 + +Rock of Sweet Meats. 309 + + +S. + +Souced Veal. 169 + +Sauce for Mutton. 273 + +Summer Dish. 175 + +Souced Pig. 178 + +Several Sallads. 183 + +Several Sallads. ib. + +Soles dressed very fine. 186 + +Spinage Tart. 184 + +Stewed Fish. ib. + +Spanish Pap. 190 + +Sallad of cold Meat. 193 + +Sheeps Tongues with Oysters. ib. + +Scotch Collops. 200 + +Shoulder of Venison, or Shoulder of Mutton + rosted in Blood. 204 + +Stewed Pig. ib. + +Steak Pie with Puddings. 205 + +Salmon dressed by Infusion. 206 + +Stewed Carps in blood. 209 + +Stump pie. 216 + +Sauce for Fowl. 232 + +Sorrel Sallad. 234 + +Sallad cold. ib. + +Sauce for Veal. 235 + +Sauce for a Leg of Mutton. + +Souced Fish. + +Swan baked. + +Small Birds baked. + +Stewed Pudding. + +Sussex Pudding. + +Sausages boiled. + +Shell-fish fryed. + +Steak Pie. + +Shoulder of Venison rosted. + +Sallads boiled. + +Shoulder of Veal boiled. + +Stewed Broth good. + +Sallad of Salmon. + +Shoulder of Mutton with Oysters. + +Stewed Artichokes. + +Sauce for Fowl. + +Sauce for Partridges. + +Sauce for Quails. + +Salmon Pie. + +Shaking Pudding. + +Stone Cream. + +Snow Cream. + +Sussex Pancake. + +Snow and Ice. + +Sallad in Winter. + +Sallad in Winter. + +Sorrel Sops. + + +T. + +To boil a Teal or Wigeon. 240 + +Turkey baked. 245 + +Trouts stewed. 267 + +Toasts of Veal fried. 282 + +Tarts of several Sweet-meats. 302 + +Treacle Wine. 306 + + +V. + +Venison baked to keep. 178 + +Umble Pies. 243 + +Veal smoored. 262 + +Veal rosted with farcing herbs. 273 + +Veal fried. 283 + +Venison Pasty. 301 + +Vin de Molosso. 306 + + +W. + +White Broth with Meat. 225 + +White Broth without Meat. ib. + +White Pot. 291 + +Whitings boiled. 298 + + + + +_Postscript._ + + +Now good Readers, here are three hundred and ten choice Receipts added +for a Second Part of the _Queen-like Closet_, and you may, I am sure, +make many more of them if you observe how many I have taught in one; if +I had not taken that course, only for brevity sake, & that it might not +be tedious and impertinent to you, I might have enlarged this Volume +very much. + + +_FINIS._ + + + + + +End of the Project Gutenberg EBook of The Queen-like Closet or Rich Cabinet +by Hannah Wolley + +*** END OF THIS PROJECT GUTENBERG EBOOK THE QUEEN-LIKE CLOSET *** + +***** This file should be named 14377-8.txt or 14377-8.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/1/4/3/7/14377/ + +Produced by David Starner, Linda Cantoni, and the Online Distributed +Proofreading Team, from Scans from Biblioteca de la Universitat de +Barcelona + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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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 Queen-like Closet or Rich Cabinet + Stored With All Manner Of Rare Receipts For Preserving, Candying And + Cookery. Very Pleasant And Beneficial To All Ingenious Persons Of + The Female Sex + + +Author: Hannah Wolley + +Release Date: December 18, 2004 [EBook #14377] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK THE QUEEN-LIKE CLOSET *** + + + + +Produced by David Starner, Linda Cantoni, and the Online Distributed +Proofreading Team, from Scans from Biblioteca de la Universitat de +Barcelona + + + + + + +THE + +QUEENE-LIKE CLOSET + +Or + +RICH CABINET + + +[Illustration] + + +Printed for Rich: Lownes + +White Lion in Duck Layne neare West Smithfield + + + + +The Queen-like Closet + +OR + +RICH CABINET: + +Stored with all manner of + +RARE RECEIPTS + +For + +_Preserving, Candying and Cookery_. + +Very Pleasant and Beneficial to all Ingenious Persons of the + +FEMALE SEX. + + +BY HANNAH WOLLEY. + + +The Second EDITION. + + +LONDON + +Printed for _Richard Lowndes_ at the _White Lion_ in _Duck-Lane_, near +_West-Smithfield_, 1672. + + + + +TO THE + +TRULY VERTUOUS + +AND + +My much Honoured Friend + +Mrs. _GRACE BUZBY_, + +Daughter to the Late + +_Sr. HENRY CARY_, + +Knight Banneret; + +And WIFE to + +Mr. _ROBERT BUZBY_, + +Gentleman, and Wollen Draper of LONDON + + +_Madam_, + +Your Kind and Good Acceptance of my Endeavours in Work for You, and that +Esteem You have for what else I can do, make me bold to present this +Book to You; which by that time You have perused, I doubt not but You +will deem it worthy of the Title it bears; and indeed it was never +opened before: If it may yield You any Delight or Benefit, I shall be +glad; for as You have a true Love and Esteem for me, so I have a very +great Love and Honourable Esteem for You; and shall always be + +_Your most Observant + +servant_, + +_HANNAH WOLLEY._ + + + + +To all Ladies, Gentlewomen, and to all other of the Female Sex who do +delight in, or be desirous of good Accomplishments. + + +Ladies and Gentlewomen, + +_I Presume those Bookes which have passed from me formerly, have got me +some little credit and esteem amongst you. + +But there being so much time past since they were Printed, that +methinks, I hear some of you say_ I wish Mrs. _Wolley_ would put forth +some New Experiments _and to say the Truth, I have been importun'd by +divers of my Friends and Acquaintance to do so._ + +_I shall not give an Apish Example every Day or Week to follow +ridiculous and foolish Fancies, nor could I be too like the_ Spaniard, +_always to keep in one Dress: I am not ashamed, nor do I disown what I +have already Printed, but some of you being so perfect in your +practises, and I very desirous still to serve you, do now present you +with this_ Queen-like Closet: _I do assure you it is worthy of the +Title it bears, for the very precious things you will find in it._ + +_Thus beseeching your kind Acceptance of this Book, and of my earnest +Desires to you, I take my Leave, but shall always be to all who have +esteem for me,_ + +Their Faithful and + +Humble Servant, + +HANNAH WOLLEY. + + + + + _Ladies, I do here present you (yet) + That which sure will well content + A Queen-like Closet rich and brave + (Such) not many Ladies have: + Or Cabinet, in which doth set + Jems richer than in Karkanet; + (They) only Eies and Fancies please, + These keep your Bodies in good ease; + They please the Taste, also the Eye; + Would I might be a stander by: + Yet rather I would wish to eat, + Since 'bout them I my Brains do beat: + And 'tis but reason you may say, + If that I come within your way; + I sit here sad while you are merry, + Eating Dainties, drinking Perry; + But I'm content you should so feed, + So I may have to serve my deed._ + +_Hannah Wolley._ + + + + +These things following are sold by _Richard Lowndes_ Book-seller, at the +_White-Lion_ in _Duck-Lane_ near _West-Smithfield_. + +A Cordial Powder, which doth infallibly Cure the _Rickets_ in Children, +and causeth an easie production of Teeth. + +Dr. _Lionel Lockyer_'s Universal Pill, curing any Disease curable by +Physick; it operates gently and safely, it being very amicable to Nature +in purifying the whole Body throughout, and then subduing all Diseases, +whether internal or external, as hath been experimented by persons of +all sorts and sexes, both young and old, with admirable success. + +Mr. _Matthew_ his Diaphoretick and Diuretick Pill, purging by Sweat and +Urine: This Pill being composed of Simples of a very powerful operation, +purged from their churlish and malignant quality by an excellent Balsam +of long preparation, is by it made so amicable to Nature, that it hath +upon ample experience been found effectual for curing all common +Diseases. + +Mr. _Edmund Buckworth's_ famous Lozenges, for the Cure of Consumptions, +Catarrhs, Asthma's, Phtisick, and all other Diseases incident to the +Lungs, Colds new and old, Hoarsness, Shortness of Breath, and Stuffings +of the Stomach; also a sovereign Antidote against the Plague, and all +other contagious Diseases. + +The famous Spirit of Salt of the World, well known for a sovereign +Remedy against most Diseases; Truly and only prepared by _Constantine +Rhodocanaces_, Grecian, one of His Majesties Chymists. + + + + +THE + +Queen-like CLOSET, + +OR + +Rich Cabinet. + + +1. _To make_ Aqua Mirabilis _a very delicate way._ + +Take three Pints of Sack, three Pints of White Wine, one quart of the +Spirit of Wine, one quart of the juice of Celandine leaves, of +Melilot-flowers, Cardamum-seeds, Cubebs, Galingale, Nutmegs, Cloves, +Mace, Ginger, two Drams of each; bruise them, and mix them with the Wine +and Spirits, let it stand all night in the Still, not an Alembeck, but +a common Still, close stopped with Rye Paste; the next morning make a +slow fire in the Still, and all the while it is stilling, keep a wet +Cloth about the neck of the Still, and put so much white Sugar Candy as +you think fit into the Glass where it drops. + + +2. _The Plague-Water which was most esteemed of in the late great +Visitation._ + +Take three Pints of Muskadine, boil therein one handful of Sage, and one +handful of Rue until a Pint be wasted, then strain it out, and set it +over the Fire again. + +Put thereto a Penniworth of Long Pepper, half an Ounce of Ginger, and a +quarter of an Ounce of Nutmegs, all beaten together, boil them together +a little while close covered, then put to it one penniworth of +Mithridate, two penniworth of Venice Treacle, one quarter of a Pint of +hot Angelica Water. + +Take one Spoonful at a time, morning and evening always warm, if you be +already diseased; if not, once a day is sufficient all the Plague time. + +It is most excellent Medicine, and never faileth, if taken before the +heart be utterly mortified with the Disease, it is also good for the +Small Pox, Measles, or Surfets. + + +3. _A very Soveraign Water._ + +Take one Gallon of good Claret Wine, then take Ginger, Galingale, +Cinnamon, Nutmegs, Grains, Cloves, Anniseeds, Fennel-seeds, +Caraway-seeds, of each one dram; then take Sage, Mint, Red-Rose leaves, +Thyme, Pellitory of the Wall, Rosemary, Wild Thyme, Camomile, Lavander, +of each one handful, bruise the Spices small and beat the Herbs, and put +them into the Wine, and so let stand twelve hours close covered, +stirring it divers times, then still it in an Alembeck, and keep the +best Water by it self, and so keep every Water by it self; the first you +may use for aged People, the other for younger. + +This most excellent Water was from Dr. _Chambers_, which he kept secret +till he had done many Cures therewith; it comforteth the Vital Spirits; +it helpeth the inward Diseases that come of Cold; the shaking of the +Palsie; it helpeth the Conception of Women that are barren; it killeth +the Worms within the Body, helpeth the Stone within the Bladder; it +cureth the Cold, Cough, and Tooth-ach, and comforteth the Stomach; it +cureth the Dropsie, and cleanseth the Reins; it helpeth speedily the +stinking Breath; whosoever useth this Water, it preserveth them in good +health, and maketh seem young very long; for it comforteth Nature very +much; with this water Dr. _Chambers_ preserved his own life till extreme +Age would suffer him neither to go nor stand one whit, and he continued +five years after all Physicians judged he could not live; and he +confessed that when he was sick at any time, he never used any other +Remedy but this Water, and wished his Friends when he lay upon his +Deth-Bed to make use of it for the preservation of their Health. + + +4. _To Make Spirit of Mints._ + +Take three Pints of the best white Wine, three handfuls of right Spear +mint picked clean from the stalks, let it steep in the wine one night +covered, in the morning, put it into a Copper Alembeck, and draw it with +a pretty quick fire; and when you have drawn it all, take all your Water +and add as much Wine as before, and put to the Water, and the same +quantity of Mint as before; let it steep two or three hours, then put +all into your Still, and draw it with a soft fire, put into your +Receiver a quantity of Loaf Sugar, and you will find it very excellent; +you may distil it in an ordinary Still if you please; but then it will +not be so strong nor effectual. + +Thus you may do with any other Herbs whatsoever. + + +5. _To make the Cordial Orange-Water._ + +Take one dozen and a half of the highest coloured and thick rin'd +Oranges, slice them thin, and put them into two Pints of Malago Sack, +and one Pint of the best Brandy, of Cinamon, Nutmegs, Ginger, Cloves, +and Mace, of each one quarter of an Ounce bruised, of Spear-mint and +Balm one handful of each, put them into an ordinary Still all night, +pasted up with Rye Paste; the next day draw them with a slow fire, and +keep a wet Cloth upon the Neck of the Still; put in some Loaf Sugar into +the Glass where it dropeth. + + +6. _To make Spirit of Oranges or of Limons._ + +Take of the thickest rin'd Oranges or Limons, and chip off the Rinds +very thin, put these Chips into a Glass-bottle, and put in as many as +the Glass will hold, then put in as much Malago Sack as the Glass will +hold besides; stop the bottle close that no Air get in, and when you +use it, take about half a spoonful in a Glass of Sack; it is very good +for the Wind in the Stomach. + + +7. _To make Limon Water._ + +Take twelve of the fairest Limons, slice them, and put them into two +Pints of white Wine, and put to them of Cinamon and Galingale, of each, +one quarter of an Ounce, of Red Rose Leaves, Burrage and Bugloss +Flowers, of each one handful, of yellow Sanders one Dram, steep all +these together 12 hours, then distil them gently in a Glass Still, put +into the Glass where it droppeth, three Ounces of Sugar, and one Grain +of Amber-Greece. + + +8. _A Water for fainting of the Heart._ + +Take of Bugloss water and Red Rose Water, of each one Pint, of Red Cows +milk half a Pint, Anni-seed and Cinamon of each half an Ounce bruised, +Maiden hair two handfuls, Harts-tongue one handful, bruise them, and mix +all these together, and distil them in an ordinary Still, drink of it +Morning and Evening with a little Sugar. + + +9. _To make Rosemary Water._ + +Take a Quart of Sack or white Wine with as many Rosemary Flowers as will +make it very thick, two Nutmegs, and two Races of Ginger sliced thin +into it; let it infuse all night, then distil it in an ordinary Still as +your other waters. + + +10. _To make a most precious Water._ + +Take two Quarts of Brandy, of Balm, of Wood-Betony, of Pellitory of the +Wall, of sweet Marjoram, of Cowslip-Flowers, Rosemary-Flowers, +Sage-Flowers, Marigold-Flowers, of each of these one handful bruised +together; then take one Ounce of Gromwell seeds, one Ounce of sweet +Fennel seeds, one Ounce of Coriander seeds bruised, also half an Ounce +of Aniseeds and half an Ounce of Caraway-seeds, half an Ounce of Juniper +Berries, half an Ounce of Bay Berries, One Ounce of green Licoras, three +Nutmegs, one quarter of an Ounce of large Mace, one quarter of an Ounce +of Cinamon, one quarter of an Ounce of Cloves, half an Ounce of Ginger, +bruise all these well together, then add to them half a pound of Raisons +in the Sun stoned, let all these steep together in the Brandy nine days +close stopped, then strain it out, and two Grains of Musk, two of +Amber-Greece, one pound of refined Sugar; stop the Glass that no Air get +in, and keep it in a warm place. + + +11. _Doctor_ Butler's _Treacle Water._ + +Take the roots of Polipody of the Oak bruised, _Lignum Vitae_ thin +sliced, the inward part thereof, Saxifrage roots thin sliced, of the +shavings of Harts-horn, of each half a pound, of the outward part of +yellow Citron not preserved; one Ounce and half bruised, mix these +together; + +Then take + + {Fumitory water} + {Carduus-water } Of each one +of {Camomile-water} Ounce. + {Succory-water } + +of Cedar wood one Ounce, of Cinamon three drams, of Cloves three drams, +bruise all your forenamed things; + +Then take of Epithimum two ounces and a half, of Cerratch six ounces, of +Carduus and Balm, of each two handfuls, of Burrage Flowers, Bugloss +Flowers, Gillyflowers, of each four ounces, of Angelica root, Elecampane +root beaten to a Pap, of each four ounces, of Andronichus Treacle and +Mithridate, of each four ounces; mix all these together, and +incorporate them well, and grind them in a Stone Mortar, with part of +the former Liquor, and at last, mix all together, and let them stand +warm 24 hours close stopped, then put them all into a Glass Still, and +sprinkle on the top of _Species Aromatica rosata_ and _Diambre_, of the +Species of _Diarodon abbatis_, _Diatrion Santalon_, of each six drams; +then cover the Still close, and lute it well, and distill the water with +a soft fire, and keep it close. + +This will yield five Pints of the best water, the rest will be smaller. + + +12. _The Cordial Cherry Water._ + +Take nine pounds of red Cherries, nine pints of Claret Wine, eight +ounces of Cinamon, three ounces of Nutmegs; bruise your Spice, stone +your Cherries, and steep them in the Wine, then add to them half a +handful of Rosemary, half a handful of Balm, one quarter of a handful of +sweet Marjoram, let them steep in an earthen Pot twenty four hours, and +as you put them into the Alembeck, to distil them, bruise them with your +hands, and make a soft fire under them, and distil by degrees; you may +mix the waters at your pleasure when you have drawn them all; when you +have thus done, sweeten it with Loaf-Sugar, then strain it into another +Glass, and stop it close that no Spirits go out; you may (if you please) +hang a Bag with Musk and Amber-greece in it, when you use it, mix it +with Syrrup of Gilly-flowers or of Violets, as you best like it; it is +an excellent Cordial for Fainting fits, or a Woman in travel, or for any +one who is not well. + + +13. _A most excellent Water for the Stone, or for the Wind-Cholick._ + +Take two handfuls of Mead-Parsly, otherwise called Saxifrage, one +handful of Mother-Thyme, two handfuls of Perstons, two handfuls of +Philipendula, and as much Pellitory of the Wall, two ounces of sweet +Fennel seeds, the roots of ten Radishes sliced, steep all these in a +Gallon of Milk warm from the Cow, then distil it in an ordinary Still, +and four hours after, slice half an ounce of the wood called Saxifrage, +and put into the Bottle to the water, keep it close stopped, and take +three spoonfuls at a time, and fast both from eating and drinking one +hour after; you must make this water about Midsummer; it is a very +precious water, and ought to be prized. + + +14. _The Cock water, most delicate and precious for restoring out of +deep Consumptions, and for preventing them, and for curing of Agues, +proved by my self and many others._ + +Take a Red Cock, pluck him alive, then slit him down the back, and take +out his Intrals, cut him in quarters, and bruise him in a Mortar, with +his Head, Legs, Heart, Liver and Gizard; put him into an ordinary Still +with a Pottle of Sack, and one quart of Milk new from a red Cow, one +pound of blew Currants beaten, one pound of Raisins in the Sun stoned +and beaten, four Ounces of Dates stoned and beaten, two handfuls of +Peniroyal, two handfuls of Pimpernel, or any other cooling Herb, one +handful of Mother-thyme, one handful of Rosemary one handful of Burrage, +one quart of Red Rose water, two ounces of Harts-horn, two ounces of +China root sliced, two ounces of Ivory shaving, four ounces of the +flower of French Barley; put all these into your Still and paste it up +very well, and still it with a soft fire, put into the Glass where it +droppeth one pound of white Sugar Candy beaten very small, twelve +peniworth of Leaf-Gold, seven grains of Musk, eleven grains of +Amber-greece, seven grains of Bezoar stone; when it is all distilled, +mix all the waters together, and every morning fasting, and every +evening when you go to bed, take four or five Spoonfuls of it warm, for +about a Month together, this hath cured many when the Doctors have given +them over. + + +15. _Walnut water, or the Water of Life._ + +Take green Walnuts in the beginning of _June_, beat them in a Mortar, +and distil them in an ordinary Still, keep that Water by it self, then +about Midsummer gather some more, and distil them as you did before, +keep that also by it self, then take a quart of each and mix them +together, and distil them in a Glass Still, and keep it for your use; +the Virtues are as followeth; It will help all manner of Dropsies and +Palsies, drank with Wine fasting; it is good for the eyes, if you put +one drop therein; it helpeth Conception in Women if they drink thereof +one spoonful at a time in a Glass of Wine once a day, and it will make +your skin fair if you wash therewith; it is good for all infirmities of +the Body, and driveth out all Corruption, and inward Bruises; if it be +drunk with Wine moderately, it killeth Worms in the Body; whosoever +drinketh much of it, shall live so long as Nature shall continue in him. + +Finally, if you have any Wine that is turned, put in a little Viol or +Glass full of it, and keep it close stopped, and within four days it +will come to it self again. + + +16. _To make Wormwood Water._ + +Take four ounces of Aniseeds, four ounces of Licoras scraped, bruise +them well with two ounces of Nutmegs, add to them one good handful of +Wormwood, one root of Angelica, steep them in three Gallons of Sack Lees +and strong Ale together twelve hours; then distill them in an Alembeck, +and keep it for your use. + + +17. _A very rare Cordial Water._ + +Take one Gallon of white Wine, two ounces of Mithridate, two ounces of +Cinamon, one handful of Balm, a large handful of Cowslips, two handfuls +of Rosemary Flowers, half an ounce of Mace, half an ounce of Cloves, +half an ounce of Nutmegs, all bruised, steep these together four days in +an earthen Pot, and covered very close, distil them in an ordinary +Still well pasted, and do it with a very slow fire; save the first water +by it self, and the small by it self, to give to Children; when you have +occasion to use it, take a spoonful thereof, sweetned with Loaf-Sugar; +this Water is good to drive out any Infection from the heart, and to +comfort the Spirits. + + +18. _Another most excellent Cordial._ + +Take Celandine, Sage, Costmary, Rue, Wormwood, Mugwort, Scordium, +Pimpernel, Scabious, Egrimony, Betony, Balm, Carduus, Centory, +Peniroyal, Elecampane roots, Tormentil with the roots, Horehound, Rosa +Solis, Marigold Flowers, Angelica, Dragon, Marjoram, Thyme, Camomile, of +each two good handfuls; Licoras, Zedoary, of each one ounce; slice the +Roots, shred the Herbs, and steep them in four quarts of white Wine, and +let it stand close covered 2 days, then distil it in an ordinary Still +pasted up; when you use it, sweeten it with fine Sugar, and warm it. + + +19. _To make_ Rosa Solis. + +Take a Pottle of _Aqua Composita_, and put it into a Glass, then a good +handful of _Rosa Solis_ clean picked, but not washed, put it to the +_Aqua Composita_, then take a pound of Dates stoned and beaten small, +half a peniworth of Long Pepper, as much of Grains, and of round Pepper, +bruise them small, take also a pound of Loaf-Sugar well beaten, a +quarter of a pound of Powder of Pearl, and six leaves of Book Gold; put +all to the rest, and stir them well together in the Glass, then cover it +very close, and let it stand in the Sun fourteen days, ever taking it in +at night; then strain it, and put it into a close Bottle; you must not +put in the Pearl, Gold or Sugar till it hath been sunned and strained, +neither must you touch the Leaves of the _Rosa Solis_ with your hands +when you pick it; keep it very close. + + +20. _The Heart Water._ + +Take five handfuls of Rosemary Flowers, two drams of red Coral, two +drams of Powder of Pearl, two drams of white Amber, two drams of +Cinamon, two pound of the best Prunes stoned, six Pints of Damask Rose +water, two Pints of Sack; put all these into a Pipkin never used, stop +it up with Paste, let them stand upon a soft fire a little while, then +distil it in an ordinary Still pasted up. + + +21. _The Plague Water._ + +Take Rosemary, Red Balm, Burrage, Angelica, Carduus, Celandine, Dragon, +Featherfew, Wormwood, Penyroyal, Elecampane roots, Mugwort, Bural, +Tormentil, Egrimony, Sage, Sorrel, of each of these one handful, weighed +weight for weight; put all these in an earthen Pot, with four quarts of +white Wine, cover them close, and let them stand eight or nine days in a +cool Cellar, then distil it in a Glass Still. + + +22. _The Treacle Water._ + +Take one pound of old Venice Treacle, of the Roots of Elecampane, +Gentian, Cyprus, Tormentil, of each one ounce, of Carduus and Angelica, +half an ounce, of Burrage, Bugloss, and of Rosemary Flowers one ounce of +each; infuse these in three Pints of white Wine, one Pint of Spring +Water, two Pints of Red Rose water; then distil them in an ordinary +Still pasted up. + +This is excellent for Swounding Fits or Convulsions, and expelleth any +venomous Disease; it also cureth any sort of Agues. + + +23. _The Snail water excellent for Consumptions._ + +Take a Peck of Snails with the Shells on their Backs, have in a +readiness a good fire of Charcoal well kindled, make a hole in the midst +of the fire, and cast your Snails into the fire, renew your fire till +the Snails are well rosted, then rub them with a clean Cloth, till you +have rubbed off all the green which will come off. + +Then bruise them in a Mortar, shells and all, then take Clary, +Celandine, Burrage, Scabious, Bugloss, five leav'd Grass, and if you +find your self hot, put in some Wood-Sorrel, of every one of these one +handful, with five tops of Angelica. + +These Herbs being all bruised in a Mortar, put them in a sweet earthen +Pot with five quarts of white Wine, and two quarts of Ale, steep them +all night; then put them into an Alembeck, let the herbs be in the +bottom of the Pot, and the Snails upon the Herbs, and upon the Snails +put a Pint of Earth-worms slit and clean washed in white Wine, and put +upon them four ounces of Anniseeds or Fennel-seeds well bruised, and +five great handfuls of Rosemary Flowers well picked, two or three Races +of Turmerick thin sliced, Harts-horn and Ivory, of each four ounces, +well steeped in a quart of white Wine till it be like a Jelly, then draw +it forth with care. + + +24. _To make a rare sweet Water._ + +Take sweet Marjoram, Lavender, Rosemary, Muscovy, Maudlin, Balm, Thyme, +Walnut Leaves, Damask Roses, Pinks, of all a like quantity, enough to +fill your Still, then take of the best Orrice Powder, Damask Rose +Powder, and Storax, of each two ounces; strew one handful or two of your +Powders upon the Herbs, then distil them with a soft fire; tie a little +Musk in a piece of Lawn, and hang it in the Glass wherein it drops, and +when it is all drawn out, take your sweet Cakes and mix them with the +Powders which are left, and lay among your Clothes, or with sweet Oyles, +and burn them for perfume. + + +25. _A very good Surfet water._ + +Take what quantity of Brandy you please, steep a good quantity of the +Flowers of Red Poppies therein, which grow amongst the Wheat, having the +black bottoms cut off, when they have been steeped long enough, strain +them out, and put in new, and so do till the Brandy be very red with +them, and let it stand in the Sun all the while they infuse, then put in +Nutmegs, Cloves, Ginger and Cinamon, with some fine Sugar, so much as +you think fit, and keep it close stopped; this is very good for Surfets, +Wind in the Stomach, or any Illness whatever. + + +26. _An excellent Water for the Stomach, or against Infection._ + +Take Carduus, Mint and Wormwood, of each a like quantity, shred them +small and put them into new Milk, distil them in an ordinary Still with +a temperate fire; when you take any of it, sweeten it with Sugar, or +with any Syrrup, what pleases you best; it is a very good water, though +the Ingredients are but mean. + + +27. _The Melancholy Water._ + +Take of the Flowers of Gilliflowers, four handfuls, Rosemary flowers +three handfuls, Damask Rose leaves, Burrage and Bugloss flowers of each +one handful, of Balm leaves six handfuls, of Marigold flowers one +handful, of Pinks six handfuls, of Cinamon grosly beaten, half an ounce, +two Nutmegs beaten, Anniseeds beaten one ounce, three peniworth of +Saffron; put them all into a Pottle of Sack, and let them stand two +days, stirring them sometimes well together; then distil them in an +ordinary Still, and let it drop into a Glass wherein there is two grains +of Musk, and eight ounces of white Sugar Candy, and some Leaf-Gold; take +of this Water three times a week fasting, two spoonfuls at a time, and +ofter if you find need; distil with soft fire; this is good for Women in +Child-bed if they are faint. + + +28. _To make the Elder water, or spirit of_ Sambucus. + +Take some Rye Leaven, and break it small into some warm Water, let it be +a sowre one, for that is best; about two Ounces or more: then take a +Bushel of Elder Berries beaten small, and put them into an earthen Pot +and mix them very well with the Leaven, and let it stand one day near +the Fire; then put in a little Yest, and stir it well together to make +it rise, so let it stand ten days covered, and sometimes stir it; then +distil it in an Alembeck; keep the first Water by it self, and so the +second, and the third will be good Vinegar, if afterward you colour it +with some of the Berries. + +Distil it with a slow fire, and do not fill the Still too full. + +This Water is excellent for the Stomach. + + +29. _To make the Balm water Green._ + +Take any Wine or Lees of Wine, or good Strong Beer or Ale with the +Grounds, and stir them all together very well, lest the Wine Lees be too +thick, and burn the bottom of the Pot; put them into an Alembeck with +good store of Balm unwashed, therein still these till you leave no other +tast but fair water, and draw also some of that, draw two Alembecks full +more as you draw the first, until you have so much as will fill your +Alembeck, then put this distilled water into your Alembeck again, and +some more Balm, if you draw a Wine Gallon, put to it half a pound of +Coriander seeds bruised, two Ounces of Cloves, one quarter of an Ounce +of Nutmegs, and one quarter of an Ounce of Mace bruised all of them, +then set a Receiver of a Gallon under it, and fill it with fresh and +green Balm unwashed, and your Water will be as green as Grass; put still +more and more of the Herbs fresh, and let it stand a week to make it the +more green. + +Take this Green Water, and put to it one quart of the best Damask +Rosewater, and before you mix your Balm-water and Rose-water together, +you must dissolve two pounds of fine Sugar in the first distilled water, +then take Ambergreece and Musk, of each eight Grains, being ground fine, +and put it into the Glass in a piece of Lawn; put also a little Orange +or Limon Pill to it, and keep it cool and from the Air. + + +30. _To make the very best Surfet-water._ + +Take one Gallon of the best French Spirits, and a Pint of +Damask-Rose-water, half a Pint of Poppy water, one pound of white Sugar +Candy bruised, then take one pound and half of Raisins in the Sun +stoned, half a pound of Dates stoned and sliced, then take one Ounce of +Mace, one Ounce of Cloves, one Ounce of Cinamon, one Ounce of Aniseeds +rubbed clean from the dust, then take a quarter of an Ounce of Licoras +clean scraped and sliced, and all the Spices grosly beaten, let all +these steep in the Spirits four days; then take a quarter of a peck of +Red Poppy Leaves fresh gathered, and the black part cut off, and put +them in, and when it hath stood four or five days, strain it, and put it +into your Glass, then put in your Sugar-Candy finely beaten, twelve +peniworth of Ambergreece, six peniworth of Musk, keep it close, and +shake it now and then, and when you use it, you may put some kind of +Syrrup to it, what you please. + + +31. _To make the true Palsie-water, as it was given by that once very +famous Physician Doctor_ Matthias. + +Take Lavender Flowers stripped from the stalks, and fill a Gallon-Glass +with them, and pour on them good Spirit of Sack, or perfect _Aqua vitae_ +distilled from all Flegm, let the quantity be five quarts, then +circulate them for six weeks, very close with a Bladder, that nothing +may breath out; let them stand in a warm place, then distil them in an +Alembeck with his Cooler, then put into the said water, of Sage, +Rosemary, and Wood-Betony Flowers; of each half a handful, of Lilly of +the Valley, and Burrage, Bugloss, and Cowslip Flowers, one handful of +each; steep these in Spirit of Wine, Malmsie, or _Aqua vitae_, every one +in their Season, till all may be had; then put also to them of Balm, +Motherwort, Spike-flowers, Bay leaves, the leaves of Orange trees, with +the Flowers, if they may be had, of each one ounce, put them into the +aforesaid distilled Wine all together, and distil it as before, having +first been steeped six weeks; when you have distilled it, put into it +Citron Pill, dried Piony seeds hull'd, of each five Drams, of Cinamon +half an Ounce, of Nutmegs, Cardamum seeds, Cubebs, and yellow Saunders, +of each half an ounce, of lignum Aloes one dram; make all these into +Powder, and put them into the distilled Wine abovesaid, and put to them +of Cubebs anew, a good half pound of Dates, the stones taken out, and +cut them in small pieces, put all these in, and close your Vessel well +with a double Bladder; let them digest six weeks, then strain it hard +with a Press, and filtrate the Liquor, then put into it of prepared +Pearl, Smaragdus, Musk and Saffron, of each half a Scruple; and of +Ambergreece one Scruple, red Roses dried well, Red and Yellow Saunders, +of each one ounce, hang these in a Sarsenet Bag in the water, being well +sewed that nothing go out. + +_The virtues of this Water._ + +This Water is of exceeding virtue in all Swoundings and Weaknesses of +the heart, and decaying of Spirits in all Apoplexies and Palsies, also +in all pains of the Joints coming of Cold, for all Bruises outwardly +bathed and dipped Clothes laid to; it strengtheneth and comforteth all +animal, natural and viral Spirits, and cheareth the external Senses, +strengtheneth the Memory, restoreth lost Speech, and lost Appetite, all +weakness of the Stomach, being both taken inwardly, and bathed +outwardly; it taketh away the Giddiness of the Head, helpeth lost +Hearing, it maketh a pleasant Breath, helpeth all cold disposition of +the Liver, and a beginning Dropsie; it helpeth all cold Diseases of the +Mother; indeed none can express sufficiently; it is to be taken morning +and evening, about half a Spoonful with Crums of Bread and Sugar. + + +32. _For a Cough of the Lungs, or any Cough coming of Cold, approved by +many._ + +Take a good handful of French Barley, boil it in several waters till you +see the water be clear, then take a quart of the last water, and boil in +it sliced Licoras, Aniseeds bruised, of each as much as you can take up +with your four Fingers and your Thumb, Violet Leaves, Strawberry Leaves, +five fingered Grass, Maidenhair, of each half a handful, a few Raisins +in the Sun stoned; boil these together till it come to a Pint, then +strain it, and take twelve or fourteen Jordan Almonds blanched and +beaten, and when your water is almost cold, put in your Almonds, and +stir it together, and strain it; then sweeten it with white Sugar Candy; +drink this at four times, in the morning fasting, and at four of the +Clock in the Afternoon a little warmed; do this nine or ten days +together; if you please, you may take a third draught when you go to +Bed; if you be bound in your body, put in a little Syrrup of Violets, +the best way to take it, is to suck it through a straw, for that conveys +it to the Lungs the better. + + +33. _To make the best Bisket-Cakes._ + +Take four new laid Eggs, leave out two of the Whites, beat them very +well, then put in two spoonfuls of Rose-water, and, beat them very well +together, then put in a pound of double refin'd Sugar beaten and +searced, and beat them together one hour, then put to them one pound of +fine Flower, and still beat them together a good while; then put them +upon Plates rubbed over with Butter, and set them into the Oven as fast +as you can, and have care you do not bake them too much. + + +34. _Perfumed Roses._ + +Take Damask Rose Buds, and cut off the Whites, then take Rose-water or +Orange-Flower water wherein hath been steeped _Benjamin_, _Storax_, +_Lignum Rhodium_, Civet or Musk, dip some Cloves therein and stick into +every Bud one, you must stick them in where you cut away the Whites; dry +them between white Papers, they will then fall asunder; this Perfume +will last seven years. + +Or do thus. + +Take your Rose Leaves cut from the Whites, and sprinkle them with the +aforesaid water, and put a little powder of Cloves among them. + + +35. _To make Tincture of Caraways._ + +Take one quart of the Spirits of French Wine, put into it one pound of +Caraway Comfits which are purled, and the Pills of two Citron Limons; +let it stand in a warm place to infuse, in a Glass close stopped for a +Month, stirring it every day once. + +Then strain it from the seeds, and add to it as much Rosewater as will +make it of a pleasant taste, then hang in your Bottle a little +Ambergreece, and put in some Leaf-Gold; this is a very fine Cordial. + + +36. _To get away the Signs of the Small Pox._ + +Quench some Lime in white Rosewater, then shake it very well, and use it +at your pleasure; when you at any time have washed with it, anoint your +face with Pomatum, made with Spermaceti and oyl of sweet Almonds. + + +37. _To make clouted Cream._ + +Take Milk that was milked in the morning, and scald it at noon; it must +have a reasonable fire under it, but not too rash, and when it is +scalding hot, that you see little Pimples begin to rise, take away the +greatest part of the Fire, then let it stand and harden a little while, +then take it off, and let it stand until the next day, covered, then +take it off with a Skimmer. + + +38. _To make a_ Devonshire-_White-pot._ + +Take two quarts of new Milk, a peny white Loaf sliced very thin, then +make the Milk scalding hot, then put to it the Bread, and break it, and +strain it through a Cullender, then put in four Eggs, a little Spice, +Sugar, Raisins, and Currans, and a little Salt, and so bake it, but not +too much, for then it will whey. + + +39. _To make the_ Portugal _Eggs._ + +Take a very large Dish with a broad brim, lay in it some _Naples_ Bisket +in the Form of a Star, then put so much Sack into the Dish as you do +think the Biskets will drink up; then stick them full with thin little +pieces of preserved Orange, and green Citron Pill, and strew store of +French Comfits over them, of divers colours, then butter some Eggs, and +lay them here and there upon the Biskets, then fill up the hollow places +in the Dish, with several coloured Jellies, and round about the Brim +thereof lay Lawrel Leaves guilded with Leaf-Gold; lay them flaunting, +and between the Leaves several coloured Jellies. + + +40. _To Candy Flowers the best way._ + +Takes Roses, Violets, Cowslips, or Gilly-flowers, and pick them from the +white bottoms, then have boiled to a Candy height Sugar, and put in so +many Flowers as the Sugar will receive, and continually stir them with +the back of a Spoon, and when you see the Sugar harden on the sides of +the Skillet, and on the Spoon, take them off the Fire, and keep them +with stirring in the warm Skillet, till you see them part, and the Sugar +as it were sifted upon them, then put them upon a paper while they are +warm and rub them gently with your hands; till all the Lumps be broken, +then put them into a Cullender, and sift them as clean as may be, then +pour them upon a clean Cloth, and shake them up and down till there be +hardly any Sugar hanging about them; then if you would have them look as +though they were new gathered, have some help, and open them with your +fingers before they be quite cold, and if any Sugar hang about them, you +may wipe it off with a fine Cloth; to candy Rosemary Flowers, or +Archangel, you must pull out the string that stands up in the middle of +the Blossom, and take them which are not at all faded, and they will +look as though they were new gathered, without opening. + + +41. _To pickle Cucumbers._ + +Take the least you can get, and lay a layer of Cucumbers, and then a +layer of beaten Spices, Dill, and Bay Leaves, and so do till you have +filled your Pot, and let the Spices, Dill, and Bay Leaves cover them, +then fill up your Pot with the best Wine Vinegar, and a little Salt, +and so keep them. + +Sliced Turneps also very thin, in some Vinegar, Pepper and a little +Salt, do make a very good Sallad, but they will keep but six Weeks. + + +42. _To make Sugar Cakes._ + +Take a pound of fine Sugar beaten and searced, with four Ounces of the +finest Flower, put to it one pound of Butter well washed with +Rose-water, and work them well together, then take the Yolks of four +Eggs, and beat them with four Spoonfuls of Rosewater, in which hath been +steeped two or three days before Nutmeg and Cinamon, then put thereto so +much Cream as will make it knead to a stiff Paste, rowl it into thin +Cakes, and prick them, and lay them on Plates, and bake them; you shall +not need to butter your Plates, for they will slip off of themselves, +when they are cold. + + +43. _To make a very fine Cream._ + +Take a quart of Cream, and put to it some Rosewater and Sugar, some +large Mace, Cinamon and Cloves; boil it together for a quarter of an +hour, then take the yolks of eight Eggs, beat them together with some +of your Cream, then put them into the Cream which is boiling, keep it +stirring lest it curdle, take it from the fire, and keep it stirring +till it be a little cold, then run it through a Strainer, dish it up, +and let it stand one night, the next day it will be as stiff as a +Custard, then stick it with blanched Almonds, Citron Pill and Eringo +roots, and so serve it in. + + +44. _To make Syrup of Turneps for a Consumption._ + +Take half a peck of Turneps washed and pared clean, cut them thin, put +to them one pound of Raisins of the Sun stoned, one quarter of a pound +of Figs cut small, one Ounce of Anniseeds bruised, half an Ounce of +Licoras sliced, one Ounce of Cloves bruised, two handfuls of Burrage +Flowers, and so much water as will cover all, and two fingers breadth +above them, then boil it on a great fire in an earthen Vessel covered, +untill the roots be soft and tender, then strain out the Liquor, and to +every Pint of it put a pound of fine Sugar, the whites of two Eggs +beaten, boil it to a Syrrop, and use it often, two or three spoonfuls at +a time. + + +45. _For a Consumption._ + +Take a Pint of Red Cows milk, then take the Yolk of a new laid Egg +potched very rare, then stir it into the Milk over a soft fire, but do +not let it boil, sweeten it with a little Sugar Candy, and drink it in +the morning fasting, and when you go to bed. + + +46. _To make Bottle Ale for a Consumption._ + +Take a quart of Ale, and a Pint of strong _Aqua vitae_, Mace and Cinamon, +of each one quarter of an Ounce, two Spoonfuls of the powder Elecampane +root, one quarter of a pound of Loaf Sugar, one quarter of a pound of +Raisins of the Sun stoned, four spoonfuls of Aniseeds beaten to Powder, +then put all together into a Bottle and stop it close. + +Take three spoonfuls of this in a morning fasting, and again one hour +before Supper and shake the Bottle when you pour it out. + + +47. _To make Cakes of Quinces._ + +Take the best you can get, and pare them, and slice them thin from the +Core, then put them into a Gallipot close stopped, and tie it down with +a Cloth, and put it into a Kettle of boiling water, so that it may stand +steddy about five hours, and as your water boils away in the Kettle, +fill it up with more warm water, then pour your Quinces into a fine hair +sieve, and let it drain all the Liquor into a Bason, then take this +Liquor and weigh it, and to every pound take a pound of double refin'd +Sugar, boil this Sugar to a Candy height, then put in your Liquor, and +set them over a slow fire, and stir them continually till you see it +will Jelly, but do not let it boil; then put it into Glasses, and set +them in a Stove till you see them with a Candy on the top, then turn +them out with a wet Knife on the other side upon a white Paper, sleeked +over with a sleek-stone, and set them in the Stove again till the other +side be dry, and then keep them in a dry place. + + +48. _To make Marmalade of Apricocks._ + +Take Apricocks, pare them and cut them in quarters, and to every pound +of Apricocks put a pound of fine Sugar, then put your Apricocks into a +Skillet with half of the Sugar, and let them boil very tender and +gently, and bruise them with the back of a Spoon, till they be like +Pap, then take the other part of the Sugar, and boil it to a Candy +height, then put your Apricocks into that Sugar, and keep it stirring +over the fire, till all the Sugar be melted, but do not let it boil, +then take it from the fire, and stir it till it be almost cold; then put +it in Glasses, and let it have the Air of the fire to dry it. + + +49. _To make Limon Cakes._ + +Take half a pound of refin'd sugar, put to it two spoonfuls of +Rosewater, as much Orange Flower water, and as much of fair water, boil +it to a Candy height, then put in the Rind of a Limon grated, and a +little Juice, stir it well on the fire, and drop it on Plates or sleeked +Paper. + + +50. _To make Wafers._ + +Take a quart of Flower heaped and put to it the yolks of four Eggs, and +two or three spoonfuls of Rosewater, mingle this well together, then +make it like Batter with Cream and a little Sugar, and bake it on Irons +very thin poured on. + + +51. _To make Marmalade of Cherries with Currans._ + +Take four pounds of Cherries when they are stoned, and boil them alone +in their Liquor for half an hour very fast, then pour away the Liquor +from them, and put to them half a Pint and little more of the juice of +Currans, then boil a pound of double refin'd Sugar to a Candy height, +and put your Cherries and Juice of Currans in that, and boil them again +very fast till you find it to jelly very well. + + +52. _To preserve Rasberries._ + +Take the weight of your Rasberries in fine Sugar, and take some +Rasberries and bruise them a little; then take the clearest of the +bruised Rasberries, I mean the Juice and the weight of it in Sugar, and +your other Sugar named before, and boil it, and scum it, then put in +your whole Rasberries, and boil them up once, then let them stand over +the fire without boiling till you see it will Jelly, and that it look +clear, then take up your Rasberries one by one, and put them into +Glasses, then boil your Syrrop, and put it over them. + + +53. _To make Syrrop of Ale, good for weak People to take inwardly, or to +heal old Sores, applied thereto._ + +Take two Gallons of Ale Wort, the strongest you can get, so soon as it +is run from the Grounds, set it on the fire in a Pipkin, and let it boil +gently and that you do perceive it to be as though it were full of Rags; +run it through a strainer, and set it on the fire again, and let it boil +until it be thick, and scum it clean, and when it is much wasted, put it +into a lesser Pan to boil, or else it will burn; when it is thick +enough, take it off, and when it is cold, put it into Gallipots, take as +much as a Walnut fasting; and as much when you go to bed. + + +54. _To make whipt Sillibub._ + +Take half a Pint of Rhenish Wine or white Wine, put it into a Pint of +Cream, with the Whites of three Eggs, season it with Sugar, and beat it +as you do Snow-Cream, with Birchen Rods, and take off the Froth as it +ariseth, and put it into your Pot, so do till it be beaten to a Froth, +let it stand two or three hours till it do settle, and then it will eat +finely. + + +55. _To make Raisin Wine or Stepony._ + +Take four Gallons of Spring-water, four pounds of Raisins of the Sun +stoned, the juice of four good Limons, and the Rind of two cut thin, +boil the Raisins, and Pill in the Water for half an hour or more, then +put in the juice of Limon, and a little Spice, Sugar and Rosewater, and +let it stand but a little more over the fire; then put it into an +earthen pot, and beat it together till it be cold, then bottle it up, it +will keep but a few days. + +_Memorandum_, Two pounds of Sugar to one pound of Cowslips is enough for +Conserve. + + +56. _To boil Samphire._ + +Take Water and Salt so strong as will bear an Egg, boil it, and when it +boils, put in your Samphire unwashed, and let it scald a little, then +take it off, and cover it so close that no Air can get in, and set the +Pot upon a cold Wisp of Hay, and so let it stand all night, and it will +be very green, then put it up for your use. + + +57. _To make Cabbage Cream._ + +Take twenty five Quarts of new Milk, set it on the fire till it be ready +to boil, stir it all the while that it creams not, then pour it into +twenty several Platters so fast as you can, when it is cold, take off +the Cream with a Skimmer, and lay it on a Pie Plate in the fashion of a +Cabbage, crumpled one upon another, do thus three times, and between +every Layer you must mingle Rosewater and Sugar mingled thick, and laid +on with a Feather; some use to take a little Cream and boil it with +Ginger, then take it from the fire and season it with Rosewater and +Sugar, and the Juice of Jordan Almonds blanched and beaten, then stir it +till it be cold, that it cream not; then take Toasts of Manchet cut +thin, not too hard, nor brown, lay them in the bottom of the Dish, and +pour the Cream upon them, and lay the Cabbage over. + + +58. _To make a Trifle._ + +Take sweet Cream, season it with Rosewater and Sugar, and a little whole +Mace, let it boil a while, then take it off, and let it cool, and when +it is lukewarm put it into such little Dishes or Bowls as you mean to +serve it in; then put in a little Runnet, and stir it together; when +you serve it in, strew on some French Comfits. + + +59. _To make thick Cream._ + +Take sweet Cream, a little Flower finely searced, large Mace, a stick of +Cinamon, Sugar and Rosewater, let all these boil together till it be +thick, then put into it thick Cream, the yolks of Eggs beaten, then let +it seeth but a little while for fear of turning, then pour it out, and +when it is cold serve it in. + + +60. _To pickle Purslan to keep all the Year._ + +Take the Leaves from the stalks, then take the Pot you mean to keep them +in, and strew Salt over the bottom, then lay in a good row of the +Leaves, and strew on more Salt, then lay in a row of the stalks, and put +in more Salt, then a row of the Leaves, so keep it close covered. + + +61. _To Stretch Sheeps Guts._ + +After they are clean scowred, lay them in water nine days, shifting them +once a day, and they will be very easie to fill, and when they are +filled, they will come to their wonted bigness. + + +62. _To make Cream of Pastes and Jellies._ + +Put Eggs into the Cream as you do for Fool, and slice your Sweet-meats +very thin and boil with them, then sweeten it, and put it into a Dish. + + +63. _To make a rare Medicine for the Chine-Cough._ + +Make a Syrrop of Hysop-water and white Sugar Candy, then take the Powder +of Gum Dragon, and as much of white Sugar Candy mixed together, and eat +of it several times of the day, or take the above-named Syrrop, either +of them will do the Cure. + + +64. _For a Consumption._ + +Take of Syrrop of Violets, Syrrop of Horehound, Syrrop of Maidenhair and +Conserve of Fox Lungs, of each one ounce, mix them well together, and +take it often upon a Liquoras stick in the day time, and at night. + + +65. _To make very rare Ale._ + +When your Ale is tunned into a Vessel that will hold eight or nine +Gallons, and that hath done working, ready to be stopped up, then take +a Pound and half of Raisins of the Sun stoned and cut in pieces, and two +great Oranges, Meat and Rind, and sliced thin, with the Rind of one +Limon, and a few Cloves, one Ounce of Coriander seeds bruised, put all +these in a Bag, and hang them in the Vessel, and stop it up close; when +it hath stood four days, bottle it up, fill the Bottles but a little +above the Neck, and put into every one a Lump of fine Sugar, and stop +them close, and let it be three Weeks or a month before you drink it. + + +66. _To make Ale to drink within a Week._ + +Tun it into a Vessel which will hold eight Gallons, and when it hath +done working, ready to bottle, put in some Ginger sliced, and an Orange +stuck with Cloves, and cut here and there with a Knife, and a pound and +half of Sugar, and with a stick stir it well together, and it will work +afresh; when it hath done working, stop it close, and let it stand till +it be clear, then bottle it up and put a Lump of Sugar into every +Bottle, and then stop it close, and knock down the Corks, and turn the +Bottles the Bottoms upwards, and it will be fit to drink in a Weeks +time. + + +67. _For the Griping in the Guts._ + +Take a peniworth of Brandy, and a peniworth of Mithridate mixed +together, and drink it three nights together when you go to rest, or +take a little Oil of Aniseeds in a Glass of Sack three times. + + +68. _To make a Sack Posset._ + +Take twelve Eggs beaten very well, and put to them a Pint of Sack, stir +them well that they curd not, then put to them three Pints of Cream, +half a Pound of white Sugar, stirring them well together, when they are +hot over the fire, put them into a Bason, and set the Bason over a +boiling pot of water, until the Posset be like a Custard, then take it +off, and when it is cool enough to eat, serve it in with beaten Spice +strewed over it very thick. + + +69. _To make Pennado._ + +Take Oatmeal clean picked and well beaten, steep it in water all night, +then strain it and boil it in a Pipkin with some Currans, and a Blade or +two of Mace, and a little Salt; when it is well boiled, take it off, and +put in the Yolks of two or three new laid Eggs beaten with Rosewater, +then set it on a soft fire, and stir it that it curd not, then sweeten +it with Sugar, and put in a little Nutmeg. + + +70. _To make Cakes without Fruit._ + +Take four pounds of fine Flower, rub into it one pound of Butter very +well, then take warmed Cream, and temper it with Ale yest, so mix them +together, and make them into a Paste, put in a little Rosewater, and +several Spices well beaten, let it lie by the fire till the Oven heat, +and when you make it up, knead into it half a pound of Caraway Comfits, +and three quarters of a pound of Bisket-Comfits, make it up as fast as +you can, not too thick, nor cut it too deep, put it into a hoop well +butter'd, and wash it over with the White of an Egg, Rosewater, and +Sugar, and strew it with some Comfits; do not bake it too much. + + +71. _A Sack Posset without Milk._ + +Take thirteen Eggs and beat them very well, and while they are beating, +take a quart of Sack, half a pound of fine Sugar, and a Pint of Ale, and +let them boil a very little while, then put these Eggs to them, and stir +them till they be hot, then take it from the fire, and keep it stirring +a while, then put it into a fit Bason, and cover it close with a Dish, +then set it over the fire again till it arise to a Curd; then serve it +in with some beaten spice. + + +72. _A very fine Cordial._ + +One Ounce of Syrrop of Gilly-flowers, one dram of Confection of +Alkermes, one Ounce and a half of Burrage-water, the like of Mint-water, +one Ounce of Dr. _Mountsford's_ water, as much of Cinamon water mixed +together. + + +73. _The best way to preserve Goosberries green and whole._ + +Pick them clean and put them into water as warm as milk, so let them +stand close covered half an hour, then put them into another warm water +and let them stand as long, and so the third time, till you find them +very green; then take their weight in fine Sugar, and make a Syrrop, +then put them in, and let them boil softly one hour; then set them by +till the next day, then heat them again, so do twice, then take them +from that Syrrop and make a new Syrrop and boil them therein, till you +find they be enough. + + +74. _To make the Orange Pudding._ + +Take the rind of a small one pared very thin, and boiled in several +waters, and beaten very fine in a Mortar, then put to it four Ounces of +fine Sugar, and four Ounces of fresh Butter, and the Yolks of six Eggs, +and a little Salt, beat it together in the Mortar till the Oven heats, +and so butter a dish and bake it, but not too much; strew Sugar on it +and serve it to the Table, Bake it in Puff-past. + + +75. _To make French Bread._ + +Take half a Bushel of fine Flower, ten Eggs, one pound and a half of +fresh Butter, then put in as much Yest as you do into Manchet, temper it +with new milk pretty hot, and let it lie half an hour to rise, then make +it into Loaves or Rolls, and wash it over with an Egg beaten with Milk; +let not your Oven be too hot. + + +76. _To make a made dish._ + +Take four Ounces of sweet Almonds blanched, and beaten with Rosewater, +strain them into some Cream, then take Artichoke bottoms boiled tender, +and some boiled Marrow, then boil a quart of Cream with some Rosewater +and Sugar to some thickness, then take it off, and lay your Artichokes +into a Dish, and lay the Marrow on them, then mix your Almond Cream, and +the other together, and poure it over them, and set it on Coals till you +serve it in. + + +77. _To make a Cake with Almonds._ + +Take one pound and half of fine Flower, of Sugar twelve Ounces beaten +very fine, mingle them well together, then take half a pound of Almonds +blanched, and beaten with Rosewater, mingle all these with as much Sack +as will work it into a Paste, put in some Spice, some Yest, and some +plumped Currans with some Butter, and a little salt, to make it into a +Cake and bake it. + + +78. _To make a Sillibub._ + +Take a Limon pared and sliced very thin, then cover the bottom of your +Sillibub Pot with it, then strew it thick with fine Sugar, then take +Sack or white Wine, and make a Curd with some Milk or Cream, and lay it +on the Limon with a Spoon, then whip some Cream and Whites of Eggs +together, sweetened a little, and cast the Froth thereof upon your +Sillibub, when you lay in your Curd, you must lay Sugar between every +Lay. + + +79. _To make fine Water-Gruel._ + +Take the best Oatmeal beaten, and steep it in water all night, the next +day strain it, and boil it with a Blade of Mace, and when it is enough, +put in some Raisins and Currans which have been infused in a Pot (in a +Pot of seething Water) and a little Wine, a little Salt, a little Sugar, +and so eat it. + + +80. _To make Limon Cream._ + +Take a quart of Cream, keep it stirring on the fire until it be blood +warm, then take the Meat of three Limons sweetened well with Sugar, and +a little Orange Flower water, sweeten them so well that they may not +turn the Cream, then stir them into the Cream, on the fire with some +yolks of Eggs, and serve it cold; Limon Posset thickned with yolks of +Eggs, makes a fine Cawdle for a sick body. + + +81. _To make rare Cakes with Almonds._ + +Take two Pounds and an half of blanched Almonds beaten fine with +Rosewater, mix them with a Pound and three quarters of fine Sugar and +some Musk, and Ambergreece, six Whites of Eggs beaten to a Froth, let +them stand a little, then set them on a Chafing-dish of Coals, and dry +them a little, stirring them all the while, then take half a Peck of +Flower, put into it a little salt, three Pints of Ale-Yest, have in +readiness your Cream lukewarm, strain your Yest, and put into it six +spoonfuls of Sack, put in Spice into your Flower, and make all these +into a stiff Paste with the Cream, work it well and lay it by the fire +to rise one hour, then work into your Paste two pounds and a quarter of +fresh Butter; pull your Paste in pieces three times, then strew in a +pound of Caraway Comfits, and make this Paste into five Cakes, lay them +upon buttered Plates or double Papers, then strew Caraway Comfits on the +top and double refined Sugar; one hour will bake them sufficiently. + + +82. _To make_ Shrewsbury _Cakes._ + +Take four pounds of Flower, two pounds of Butter, one pound and an half +of fine Sugar, four Eggs, a little beaten Cinamon, a little Rosewater, +make a hole in the Flower, and put the Eggs into it when they are +beaten, then mix the Butter, Sugar, Cinamon, and Rosewater together, and +then mix them with the Eggs and Flower, then make them into thin round +Cakes, and put them into an Oven after the Houshold Bread is drawn; this +quantity will make three dozen of Cakes. + + +83. _To make Goosberry Wine._ + +Bruise ripe Goosberries with an Apple-Beater, but do not beat them too +small, then strain them through a hair strainer, and put your Juice into +an earthen Pot, keep it covered four or five days till it be clear, then +draw it out into another Vessel, letting it run into a hair sieve, stop +it close, and let it stand one fortnight, then draw it out into quart +Bottles, putting one Pound of Sugar into eight Bottles, stop them up +close, and in a week or fortnights time you may drink them. + + +84. _To make Damson Wine._ + +Take four Gallons of Water and put to every Gallon of Water four Pounds +of Malaga Raisins, and half a Peck of Damsons. + +Put the Raisins and Damsons into a Vessel without a head, cover the +Vessel and let them steep six days, stirring them twice every day; then +let them stand as long without stirring, then draw the Wine out of the +Vessel, and colour it with the infused juice of Damsons sweetened with +Sugar, till it be like Claret Wine, then put it into a Wine-vessel for a +fortnight, and then bottle it up. + + +85. _To pickle Cucumbers the very best way._ + +Take those you mean to pickle, and lay them in water and salt three or +four days, then take a good many great Cucumbers, and cut the outsides +of them into water, for the insides will be too pappy, boil them in that +Water, with Dill seeds and Fennel seeds, and when it is cold, put to it +some salt, and as much of Vinegar as will make it a strong Pickle, then +take them out of the Water and Salt, and pour this Liquor over them, so +let them stand close covered for a fortnight or three weeks. + +Then pour the Pickle from them and boil it, and when it is cold add to +it some more Vinegar, and put it to them again, so let them stand one +Month longer, and now and then when you see occasion, boil it again, and +when it is cold, put it to them, and every time you boil it, put some +Vinegar thereto, and lay the seeds and pieces of Cucumbers on the top, +and after the first fortnight when you boil it, put in some whole +Pepper and some whole Cloves and Mace, and always put the Liquor cold +over them. + + +86. _To make the best Orange Marmalade._ + +Take the Rinds of the deepest coloured Oranges, boil them in several +Waters till they are very tender, then mince them small, and to one +pound of Oranges, take a Pound of Pippins cut small, one Pound of the +finest Sugar, and one Pint of Spring-water, melt your Sugar in the Water +over the fire, and scum it, then put in your Pippins, and boil them till +they are very clear, then put in the Orange Rind, and boil them +together, till you find by cooling a little of it, that it will jelly +very well, then put in the Juice of two Oranges, and one Limmon, and +boil it a little longer; and then put it up in Gally-pots. + + +87. _To preserve White Quinces._ + +Take the fairest you can get, and coddle them very tender, so that a +straw may go through to the Core, then core them with a scoop or small +knife, then pare them neatly, and weigh them, to every pound of +Quinces, take one pound of double refined Sugar, and a Pint of the +Water wherein thin slices of Pippins have been boiled; for that is of a +Jellying quality, put your Sugar to the Pippin water, and make a Sirrup, +and scum it, then put in your Quinces, and boil them very quick, and +that will keep them whole and white, take them from the fire sometimes +and shake them gently, keep them clean scummed, when you perceive them +to be very clear, put them into Gally-pots or Glasses, then warm the +Jelly and put it to them. + + +88. _To make Conserve of Red Roses._ + +Take their Buds and clip off the Whites, then take three times their +weight in Sugar double refin'd; beat the Roses well in a Mortar, then +put in the Sugar by little and little, and when you find it well +incorporated, put it into Gally-pots, and cover it with Sugar, and so it +will keep seven years. + + +89. _To make plain Bisket-Cakes._ + +Take a Pottle of Flower, and put to it half a pound of fine Sugar, half +an Ounce of Caraway seeds, half an Ounce of Anniseeds, six spoonfuls of +Yest, then boil a Pint of Water or little more, put into it a quarter +of a Pound of Butter or a little more, let it stand till it be cold, +then temper them together till it be as thick as Manchet, then let it +lie a while to rise, so roul them out very thin, and prick them, and +bake them in an Oven not too hot. + + +90. _To make Green Paste of Pippins._ + +Take your Pippins while they be green, and coddle them tender, then peel +them, and put them into a fresh warm Water, and cover them close, till +they are as green as you desire. Then take the Pulp from the Core, and +beat it very fine in a Mortar, then take the weight in Sugar, and wet it +with Water, and boil it to a Candy height, then put in your Pulp, and +boil them together till it will come from the bottom of the Skillet, +then make it into what form you please, and keep them in a stove. + + +91. _To make Paste of any Plumbs._ + +Take your Plumbs, and put them into a Pot, cover them close, and set +them into a Pot of seething Water, and so let them be till they be +tender, then pour forth their Liquor, and strain the Pulp through a +Canvas strainer, then take to half a Pound of the Pulp of Plumbs half a +Pound of the Pulp of Pippins, beat them together, and take their weight +in fine Sugar, with as much Water as will wet it, and boil it to a Candy +height; then put in your Pulp, and boil them together till it will come +from the bottom of the Posnet, then dust your Plates with searced Sugar, +and so keep them in a Stove to dry. + + +92. _To make Almond Ginger-Bread._ + +Take a little Gum-Dragon and lay it in steep in Rosewater all night, +then take half a Pound of Jordan Almonds blanched and beaten with some +of that Rosewater, then take half a pound of fine Sugar beaten and +searced, of Ginger and Cinamon finely searced, so much as by your taste +you may judge to be fit; beat all these together into a Paste, and dry +it in a warm Oven or Stove. + + +93. _To make Snow Cream._ + +Take a Pint of Cream, and the Whites of three Eggs, one spoonful or two +of Rosewater, whip it to a Froth with a Birchen Rod, then cast it off +the Rod into a Dish, in the which you have first fastened half a Manchet +with some Butter on the bottom, and a long Rosemary sprig in the +middle; when you have all cast the Snow on the dish, then garnish it +with several sorts of sweet-meats. + + +94. _To preserve Oranges and Limons that they shall have a Rock Candy on +them in the Syrrup._ + +Take the fairest and cut them in halves, or if you will do them whole, +then cut a little hole in the bottom, so that you may take out all the +meat, lay them in water nine days, shifting them twice every day, then +boil them in several Waters, till a straw will run through them, then +take to every Pound of Orange or Limon one Pound of fine Sugar, and one +quart of Water, make your Syrrup, and let your Oranges or Limons boil a +while in it, then let them stand five or six days in that Syrrup, then +to every Pound, put one Pound more of Sugar into your Syrrup, and boil +your Oranges till they be very clear, then take your Oranges out, and +boil your Syrrup almost to Candy, and put to them. + + +95. _To make Sugar Plate._ + +Take a little Gum-Dragon laid in steep in Rosewater till it be like +Starch, then beat it in a Mortar with some searced Sugar till it come +to a perfect Paste, then mould it with Sugar, and make it into what form +you please, and colour some of them, lay them in a warm place, and they +will dry of themselves. + + +96. _To make Artificial Walnuts._ + +Take some of your Sugar Plate, print it in a Mould fit for a Walnut +Kernel, yellow it over with a little Saffron, then take searced Cinamon +and Sugar, as much of the one as the other, work it in Paste with some +Rosewater, wherein Gum Dragon hath been steeped, and print it in a Mould +for a Walnut shell, and when they are dry, close them together over the +shell with a little of the Gum water. + + +97. _To make short Cakes._ + +Take a Pint of Ale Yest, and a Pound and half of fresh Butter, melt your +Butter, and let it cool a little, then take as much fine Flower as you +think will serve, mingle it with the Butter and Yest, and as much +Rosewater and Sugar as you think fit, and if you please, some Caraway +Comfits, so bake it in little Cakes; they will last good half a year. + + +98. _To preserve red Roses, which is as good and effectual as any +Conserve, and made with less trouble._ + +Take Red Rose Buds clipped clean from their Whites one pound, put them +into a Skillet with four Quarts of Water, Wine measure, then let them +boil very fast till three Quarts be boiled away, then put in three +pounds of fine Sugar, and let it boil till it begins to be thick, then +put in the Juice of a Limon, and boil it a little longer, and when it is +almost cold, put it into Gally-Pots, and strew them over with searced +Sugar, and so keep them so long as you please, the longer the better. + + +99. _A fine Cordial Infusion._ + +Take the flesh of a Cock Chick cut in small pieces, and put into a Glass +with a wide Mouth, put to it one Ounce of Harts-horn, half an Ounce of +Red Coral prepared, with a little large Mace, and a slice or two of +Limon, and two Ounces of White Sugar-Candy, stop the Glass close with a +Cork, and set it into a Vessel of seething Water, and stuff it round +with Hay that it jog not; when you find it to be enough, give the sick +Party two spoonfuls at a time. + + + +100. _For a Cough of the Lungs._ + +Take two Ounces of Oil of sweet Almonds newly drawn, three spoonfuls of +Colts-foot Water, two spoonfuls of Red Rose-Water, two Ounces of white +Sugar-Candy finely beaten; mingle all these together, and beat it one +hour with a spoon, till it be very white; then take it often upon a +Licoras stick. This is very good. + + +101. _To preserve Grapes._ + +Take your fairest white Grapes and pick them from the stalks, then stone +them carefully, and save the Juice, then take a pound of Grapes, a pound +of fine Sugar, and a pint of water wherein sliced Pippins have been +boiled, strain that water, and with your Sugar and that make a Syrup, +when it is well scummed put in your Grapes, and boil them very fast, and +when you see they are as clear as glass, and that the Syrup will jelly, +put them into Glasses. + + +102. _To make Collops of Bacon in Sweet-meats._ + +Take some Marchpane Paste, and the weight thereof in fine Sugar beaten +and searsed, boil them on the fire, and keep them stirring for fear +they burn, so do till you find it will come from the bottom of the +Posnet, then mould it with fine Sugar like a Paste, and colour some of +it with beaten Cinnamon, and put in a little Ginger, then roll it broad +and thin, and lay one upon another till you think it be of a fit +thickness and cut it in Collops and dry it in an Oven. + + +103. _To make Violet Cakes._ + +Take them clipped clean from the whites and their weight in fine Sugar, +wet your Sugar in fair water, and boil it to a Candy height, then put in +your Violets, and stir them well together, with a few drops of a Limon, +then pour them upon a wet Pye-Plate, or on a slicked paper, and cut them +in what form you please; do not let them boil, for that will spoil the +colour: Thus you may do with any Herb or Flower, or with any Orange or +Limon Pill, and, if you like it, put in a little Musk or Ambergreece. + + +104. _To preserve white Damsons._ + +Take to every pound one pound of fine Sugar and a quarter of a pint of +fair water, make your Syrup and scum it well, then take it from the +fire, and when it is almost cold put in your Damsons, and let them +scald a little, then take them off a while, and then set them on again; +when you perceive them to be very clear, put them into Pots or Glasses. + + +105. _To make a very good Cake._ + +Take a peck of Flower, four pound of Currans well washed, dryed and +picked, four pounds of Butter, one pound of Sugar, one ounce of +Cinnamon, one ounce of Nutmegs, beat the Spice and lay it all night in +Rosewater, the next day strain it out, then take one pint and an half of +good Ale-Yest the Yolks of 4 Eggs, a pint of Cream, put a pound of the +butter into the warmed Cream, put the rest into the Flower in pieces, +then wet your Flower with your Cream, and put in your Currans, and a +little Salt, and four or five spoonfuls of Caraway-Comfits and your +Spice, mix them all and the Yest well together, and let it lie one hour +to rise, then make it up and Bake it in a Pan buttered: It may stand two +hours. + + +106. _To make Paste Royal._ + +Take Quince Marmalade almost cold, and mould it up with searced Sugar to +a Paste, them make it into what form you please and dry them in a Stove. + + + +107. _To make Paste of Pippins coloured with Barberries._ + +Take the Pulp of Codled Pippins, and as much of the Juice of Barberries +as will colour it, then take the weight of it in fine Sugar, boil it to +a Candy height, with a little water, then put in your Pulp beaten very +well in a mortar, boil it till it come from the bottom of the Posnet, +then dust your Plate with Sugar, and drop them thereon, and dry them in +a Stove or warm Oven. + + +108. _To preserve Barberries._ + +Take one Pound of stoned Barberries and twice their weight in fine +Sugar, then strip two or three handfuls of Barberries from their stalks, +and put them into a Dish with as much Sugar as Barberries, over a +Chafing dish of Coals, when you see they are well plumped, strain them, +then wet your other Sugar with this, and no Water, boil it and scum it, +and then put in your stoned Barberries, and boil them till they are very +clear. + + +109. _To make Jelly of Currans or of any other Fruit._ + +Take your Fruit clean picked from the stalks, and put them into a long +Gally-pot, and set it into a Kettle of Water close covered; keep the +Water boiling till you find the Fruit be well infused, then pour out the +clearest, and take the weight of it in fine Sugar, wet your Sugar with +Water, and boil it to a Candy height, then put in your clear Liquor, and +keep it stirring over a slow fire till you see it will jelly, but do not +let it boil; the Pulp which is left of the Liquor, you may make Paste of +if you please, as you do the Pippin Paste before named. + + +110. _To make a Goosberry Fool._ + +Take a Pint and an half of Goosberries clean picked from the stalks, put +them into a Skillet with a Pint and half of fair Water, scald them till +they be very tender, then bruise them well in the Water, and boil them +with a Pound and half of fine Sugar till it be of a good thickness, then +put to it the Yolks of six Eggs and a Pint of Cream, with a Nutmeg +quartered, stir these well together till you think they be enough, over +a slow fire, and put it into a Dish, and when it is cold, eat it. + + +111. _To make perfumed Lozenges._ + +Take twelve Grains of Ambergreece, and six grains of Musk, and beat it +with some Sugar plate spoken of before, then roule it out in thin Cakes, +and make them into what form you please, you may make them round like a +Sugar Plumb, and put a Coriander seed in each of them, and so they will +be fine Comfits, and you may make them into Lozenges to perfume Wine +with. + + +112. _To Candy Eryngo Roots._ + +Take the Roots new gathered, without Knots or Joints, wash them clean, +and boil them in several Waters till they are very tender, then wash +them well, and dry them in a Cloth, slit them, and take out the Pith, +and braid them in Braids as you would a Womans Hair, or else twist them, +then take twice their weight in fine Sugar, take half that Sugar, and to +every Pound of Sugar, one quarter of a pint of Rosewater and as much +fair water, make a syrup of it, and put in your roots and boil them, and +when they are very clear, wet the rest of the Sugar with Rosewater, and +boil it to a Candy height, then put in the Roots and boil them, and +shake them, and when they be enough, take them off, and shake them till +they are cold and dry, then lay them upon Dishes or Plates till they are +throughly dry, and then put them up; thus you may do Orange or Limon, or +Citron Pill, or Potato Roots. + + +113. _To preserve Goosberries._ + +Take your Gooseberries, and stone them, then take a little more than +their weight in fine Sugar, then with as much Water as will melt the +Sugar, boil it and scum it, then put in your Goosberries, and boil them +apace till they be clear, then take up your Goosberries, and put them +into Glasses, and boil the Syrup a little more, and put over them. + + +114. _To make Leach and to colour it._ + +Take one Ounce of Isinglass and lay it in Water four and twenty hours, +changing the Water three or four times, then take a quart of new Milk, +boiled with a little sliced Ginger and a stick of Cinamon, one spoonful +of Rosewater, and a quarter of a Pound of Sugar, when it hath boiled a +while, put in the Isinglass, and boil it till it be thick, keeping it +always stirring, then strain it, and keep it stirring, and when it is +cold, you may slice it out, and serve it upon Plates; you may colour it +with Saffron, and some with Turnsole, and lay the White and that one +upon another, and cut it, and it will look like Bacon; it is good for +weak people, and Children that have the Rickets. + + +115. _To take away the Signs of the Small Pox._ + +Take some Spercma-ceti, and twice so much Virgins Wax, melt them +together and spread it upon Kids Leather, in the shape of Mask, then lay +it upon the Face, and keep it on night and day, it is a very fine +Remedy. + + +116. _For Morphew, or Freckles, and to clear the Skin._ + +Take the Blood of any Fowl or Beast, and wipe your Face all over with it +every night when you go to bed for a fortnight together, and the next +day wash it all off with White Wine, and white Sugar Candy, and +sometimes hold your face over the smoke of Brimstone for a while, and +shut your eyes, if you add the Juice of a Limon to the white Wine, it +will be the better. + + +117. _To make Almond Butter to look white._ + +Take about two Quarts of Water, the bottom of a Manchet, and a Blade of +large Mace, boil it half an hour, and let it stand till it be cold, then +take a Pound of sweet Almonds blanched, and beaten with Rosewater very +fine, so strain them with this Water many times, till you think the +virtue is out of them, and that it be a thick Almond Milk, then put it +into a Skillet, and make it boiling hot, that it simper, then take a +spoonful of the Juice of a Limon, and put into it, stirring of it in, +and when you perceive it ready to turn, then take it from the fire, and +take a large fine Cloth, and cast your Liquor all over the Cloth with a +Ladle, then scrape it altogether into the middle with a Spoon, then tie +it hard with a Packthred, so let it hang till the next morning, then put +in a Dish, and sweeten it with Rosewater and Sugar, put a little +Ambergreece if you please. + + +118. _For the Ptisick._ + +Take a Pottle of small Ale, one Pound of Raisins of the Sun stoned, with +a little handful of Peniroyal, boil these together, and add a little +Sugar-candy to it, and take five or six spoonfuls at a time four or five +times in a day for a good while. + + +119. _Marmalade of Apricocks._ + +Take the ripest and stone them and pare them, and beat them in a Mortar, +then boil the Pulp in a Dish over a Chafing-dish of Coals, till it be +somewhat dry, then take the weight in fine Sugar, and boil it to a Candy +height, with some Rosewater, then put in your Pulp, and boil them +together till it will come from the bottom of the Skillet, and always +keep it stirring, for fear it burn, then put it into Glasses. + + +120. _Syrup of Turneps._ + +Take of the best and pare them, and bake them in a Pot, then take the +clear Juice from them, and with the like weight in fine Sugar make it +into a Syrup, and a little Licoras to it, and take it often. + + +121. _To make a good Jelly._ + +Take a lean Pig, dress it clean, and boil it in a sufficient quantity of +Fair Water, with four Ounces of green Licoras scraped and bruised, +Maidenhair two handfuls, Colts-foot one handful, Currans half a Pound, +Dates two Ounces stoned and sliced, Ivory one Ounce, Hartshorn one +Ounce, boil these to a strong Jelly, and strain it, and take off the +Fat, then put to it half a Pound of Sugar, and half a Pint of white +Wine, and so eat it at your pleasure. + + +122. _A most excellent Cordial proved by very many._ + +Take three Grains of East Indian Bezoar, as much of Ambergreece, powder +them very fine with a little Sugar, and mingle it with a spoonful and +half of the Syrup of the juice of Citrons, one Spoonful of Syrup of +Clovegilliflowers, and one spoonful of Cinamon Water, so take it warmed. + + +123. _To make the black Juice of Licoras._ + +Take two Gallons of running Water, three handfuls of unset Hysop, three +pounds and half of Licoras scraped, and dried in the Sun and beaten, +then cover it close, and boil it almost a whole day in the Water, when +it is enough, it will be as thick as Cream, then let it stand all night, +the next morning strain it, and put it in several Pans in the Sun to +dry, till it work like wax, then mould it with White Sugar Candy beaten +and searced, then print it in little Cakes, and print them with Seals, +and dry them. + + +124. _To make Marchpane._ + +Take two Pounds of Jordan Almonds, blanch and beat them in a Mortar with +Rosewater, then take one Pound and half of Sugar finely searced, when +the Almonds are beaten to a fine Paste with the Sugar, then, take it out +of the Mortar, and mould it with searced Sugar, and let it stand one +hour to cool, then roll it as thin as you would do for a Tart, and cut +it round by the Plate, then set an edge about it, and pinch it, then set +it on a bottom of Wafers, and bake it a little, then Ice it with +Rosewater and Sugar, and the White of an Egg beaten together, and put it +into the Oven again, and when you see the Ice rise white and high, take +it out, and set up a long piece of Marchpane first baked in the middle +of the Marchpane, stick it with several sorts of Comfits, then lay on +Leaf-gold with a Feather and the White of an Egg beaten. + + +125. _To preserve Green Pippins._ + +Scald some green Pippins carefully, then peel them, and put them into +warm water, and cover them, and let them stand over a slow fire till +they are as green as you would have them, and so tender as that a straw +may run through them, then to every pound of Apples, take one pound of +fine Sugar, and half a pint of water, of which make a Syrup, and when +you have scumm'd it clean, put in your Apples, and let them boil a +while, then set them by till the next day, then boil them throughly, and +put them up. + + +126. _To preserve Peaches._ + +Take your Peaches when you may prick a hole through them, scald them in +fair water and rub the Fur off from them with your Thumb, then put them +in another warm water over a slow fire, and cover them till they be +green, then take their weight in fine Sugar and a little water, boil it +and scum it, then put in your Peaches, and boil them till they are +clear, so you may do green Plumbs or green Apricocks. + + +127. _Marmalade of Damsons._ + +Take two Pounds of Damsons, and one Pound of Pippins pared and cut in +pieces, bake them in an Oven with a little sliced Ginger, when they are +tender, poure them into a Cullender, and let the Syrup drop from them, +then strain them, and take as much sugar as the Pulp doth weigh, boil it +to a Candy height with a little water, then put in your Pulp, and boil +it till it will come from the bottom of the Skillet, and so put it up. + + +128. _Marmalade of Wardens._ + +Bake them in an earthen pot, then cut them from the Core and beat them +in a Mortar, then take their weight in fine Sugar, and boil it to a +Candy height with a little beaten Ginger, and boil it till it comes from +the bottom of the Posnet; and so do with Quinces if you please. + + +129. _Marmalade of green Pippins to look green._ + +Scald them as you do to preserve, then stamp them in a Mortar, and take +their weight in fine Sugar, boil it to a Candy height with a little +water, then boil it and the Pulp together, till it will come from the +bottom of Posnet. + + +130. _To preserve green Walnuts._ + +Take them and steep them all night in water, in the morning pare them +and boil them in fair water till they be tender, and then stick a Clove +into the head of each of them, then take one Pound and half of Sugar to +every pound of Walnuts, and to every pound of Sugar one Pint of +Rosewater, make a Syrup of it, and scum it, then put in your Walnuts, +and boil them very leasurely till they are enough; then put in a little +Musk or Ambergreece with a little Rosewater, and boil them a little +more, and put them up; it is a very good Cordial, and will keep seven +years or more. + + +131. _To dry old Pippins._ + +Pare them, and bore a hole through them with a little Knife or Piercer, +and cut some of them in halves, take out the Cores of them as you cut +them, then put them into a Syrup of Sugar and water, as much as will +cover them in a broad preserving Pan, let them boil so fast as may be; +taking them sometimes from the fire, scumming them clean; when you +perceive your Apples clear, and Syrup thick, then take them up, and set +them into a warm Oven from the Syrup, all night, the next morning turn +them, and put them in again, so do till they are dry; if you please to +glister some of them, put them into your Candy-pot but one night, and +lay them to dry the next day, and they will look like Crystal. + + +132. _To preserve Bullace as green as grass._ + +Take them fresh gathered, and prick them in several places, scald them +as you do your green Peaches, then take their weight in fine sugar, and +make a Syrup with a little water, then put in your Bullace, and boil +them till they be very clear, and the Syrup very thick. + + +133. _To preserve Medlars._ + +Take them at their full growth, pare them as thin as you can, prick them +with your Knife, and parboil them reasonable tender, then dry them with +a Cloth, and put to them as much clarified sugar as will cover them; let +them boil leisurely, turning them often, till they have well taken the +sugar, then put them into an earthen Pot, and let them stand till the +next day, then warm them again half an hour; then take them up and lay +them to drain, then put into that Syrup half a pint of water wherein +Pippins have been boiled in slices, and a quarter of a Pound of fresh +sugar, boil it, and when it will jelly, put it to the Medlars in +Gallipots or Glasses. + + +134. _To make Conserve of Violets._ + +Take a pound clean cut from the whites, stamp them well in a Mortar, and +put to them two or three Ounces of white Sugar-Candy, then take it out +and lay it upon a sleeked Paper, then take their weight in fine sugar, +and boil it to a Candy height with a little water, then put in your +Violets, and a little Juice of Limon, and then let them have but one +walm or two over the fire, stirring it well; then take it off; and when +it is between hot and cold, put it up, and keep it. + + +135. _To cast all kinds of shapes, what you please, and to colour them._ + +Take half a pound of refined Sugar, boil it to a Candy height with as +much Rosewater as will melt it, then take moulds made of Alabaster, and +lay them in water one hour before you put in the hot Sugar, then when +you have put in your Sugar turn the mould about in your hand till it be +cool, then take it out of the mould, and colour it according to the +nature of the Fruit you would have it resemble. + + +136. _To dry Pears without Sugar._ + +Pare them, and leave the stalks and pipps on them, then bake them in an +earthen pot with a little Claret Wine, covered, then drain them from the +Syrup, and dry them upon Sieves in a warm Oven, turning them morning and +evening, every time you turn them hold them by the stalk and dip them in +the Liquor wherein they were baked and flat them every time a little. + +If you do them carefully they will look very red and clear and eat +moist, when they are dry put them up. + + +137. _To make Rasberry Wine._ + +Take Rasberries and bruise them with the back of a spoon, and strain +them, and fill a bottle with the juyce, stop it, but not very close, let +it stand four or five days, then pour it from the Grounds into a Bason, +and put as much White-wine or Rhenish as your juyce will well colour, +then sweeten it with Loaf Sugar, then bottle it and keep it, and when +you drink it you may perfume some of it with one of the Lozenges spoken +of before. + + +138. _To preserve Oranges in jelly._ + +Take the thickest rind Oranges, chipped very thin, lay them in water +three or four days, shifting them twice every day, then boil them in +several waters, till you may run a straw through them, then let them lye +in a Pan of water all night, then dry them gently in a Cloth, then take +to every Pound of Oranges one Pound and an half of Sugar, and a Pint of +water, make thereof a syrup; then put in your Oranges, and boil them a +little, then set them by till the next day, and boil them again a +little, and so do for four or five days together, then boil them till +they are very clear, then drain them in a sieve, then take to every +Pound of Oranges one quarter of a Pint of water wherein sliced Pippins +have been boiled into your syrup, and to every quarter of a Pint of that +water, add a quarter of a Pound of fresh Sugar, boil it till it will +jelly, then put your Oranges into a Pot or a Glass, and put the jelly +over them; you may if you please, take all the Meat out of some of your +Oranges at one end, and fill it with preserved Pippin, and if you put in +a little Juice of Orange and Limon into your Syrup when it is almost +boiled, it will be very fine tasted. + + +138. [Transcriber's note: so numbered in original] _To make Cristal +Jelly._ + +Take a Knuckle of Veal and two Calves Feet, lay them in water all night, +then boil them in Spring water, till you perceive it to be a thick +Jelly, then take them out, and let your Jelly stand till it be cold, +then take the clearest, and put it into a Skillet, and sweeten it with +Rosewater and fine Sugar, and a little whole Spice, and boil them +together a little, and so eat it when it is cold. + + +139. _To make_ China-_Broth._ + +Take three Ounces of _China_ sliced thin, and three Pints of fair water, +half an ounce of Harts-horn, let it steep together twelve hours, then +put in a Red Cock cut in pieces and bruised, one Ounce of Raisins of the +Sun stoned, one ounce of Currans, one ounce of Dates stoned, one Parsley +root, one Fennel-root, the Pith being taken out, a little Burrage and +Bugloss, and a little Pimpernel, two Ounces of Pearl Barley; boil all +these together till you think they be well boiled, then strain it out. + + +140. _To make Court Perfumes._ + +Take three Ounces of Benjamin, lay it all night in Damask Rose buds +clean cut from the white, beat them very fine in a stone Mortar till it +come to a Paste, then take it out and mix it with a dram of Musk finely +beaten, as much Civet, mould them up with a little searced Sugar, and +dry them between Rose Leaves each of them, then dry them very well and +keep them to burn, one at a time is sufficient. + + +141. _A Syrup for a Cold._ + +Take Long-wort of the Oak, Sage of _Jerusalem_, Hysop, Colts-foot, +Maidenhair, Scabious, Horehound, one handful of each, four Ounces of +Licoras scraped, two Ounces of Anniseeds bruised, half a pound of +Raisins of the Sun stoned, put these together into a Pipkin with two +quarts of Spring water, let them stand all night to infuse close +stopped, when it is half boiled away, strain it out, and put to it to +every pint of liquor a pound of Sugar and boil it to a Syrup. + + +142. _To make white Marmalade of Quinces._ + +Coddle them so tender that a straw may run thorow them, then take grated +Quinces and strain the Juice from them, then slice your scalded Quinces +thin and weigh them, and take a little above their weight in fine Sugar, +wet your Sugar with the raw juice, boil it and scum it, then put in your +sliced Quinces and boil them up quick till they jelly, then put them +into Glasses. + + +143. _The white juice of Licoras._ + +Take one pound of Licoras clean scraped, cut it thin and short, and dry +it in an Oven, then beat it fine in a Mortar, then put it into a stone +Jugg, and put thereto of the water of Colts-foot, Scabius, Hysop and +Horehound, as much as will stand four fingers deep above the Licoras, +then set this Jugg, close stopped, into a Kettle of water, and keep the +water boiling, let it be stuffed round with hay that it jog not, let it +stand so four hours, and so do every other day for the space of ten +days; then strain it into a dish, set the dish over boiling water, and +let it vapour away till it be thick, then add to it one pound of fine +Sugar-Candy, the best and whitest you can get, beaten very well, then +put it into several dishes and dry it in the Sun, or in a warm Oven, +beating it often with bone knives till it be stiff, then take as much +Gum Dragon steeped in Rose-water as will make it pliable to your hand, +then make it into little Rolls, and add two grains of Musk or +Ambergreece and a few drops of Oyl of Anniseed, and so make them into +little Cakes, and print them with a Seal and then dry them. + + +144. _To dry Plumbs naturally._ + +Take of any sort and prick them and put them into the bottom of a Sieve +dusted with Flower to keep them from sticking, let them stand in a warm +Oven all night, the next morning turn them upon a clean Sieve, and so do +every day till you see that they are very dry. + + +145. _To dry preserved Pears._ + +Wash them from their Syrup, then take some fine Sugar and boil it to a +Candy height with a little water, then put in your Pears, and shake them +very well up and down, then lay them upon the bottom of a Sieve, and dry +them in a warm Oven and so keep them. + + +146. _To make little Cakes with Almonds._ + +Put into a little Rosewater two grains of Ambergreece, then take a pound +of blanched Almonds and beat them with this Rosewater, then take a Pound +of your finest Sugar, beaten and searced, and when your Almonds are well +beaten, mix some of the Sugar with them, then make your Cakes, and lay +them on Wafer sheets; and when they are half baked, take the rest of the +Sugar, being boiled to a Candy height with a little Rosewater, and so +with a Feather wash them over with this, and let them stand a while +longer. + + +147. _To make very pretty Cakes that will keep a good while._ + +Take a Quart of fine Flower and the yolks of 4 Eggs, a quarter of a +pound of Sugar, and a little Rosewater, with some beaten Spice, and as +much Cream as will work it into a Paste, work it very well and beat it, +then rowl it as thin as possible, and cut them round with a Spur, such +as the Pastry Cooks do use; then fill them with Currans first plumped a +little in Rosewater and Sugar, so put another sheet of Paste over them +and close them, prick them, and bake them but let not your Oven be too +hot; you may colour some of them with Saffron if you please, and some of +them you may ice over with Rosewater and Sugar, and the White of an Egg +beaten together. + + +148. _To make a Paste to wash your hands withal._ + +Take a Pound of bitter Almonds, blanch them and beat them very fine in a +Mortar with four Ounces of Figgs, when it is come to a paste, put it +into a Gallipot and keep it for your use; a little at a time will serve. + + +149. _To keep Flowers all the Year._ + +Take any sort of pretty Flowers you can get, and have in readiness some +Rosewater made very slippery by laying Gum Arabick therein. + +Dip your Flowers very well, and swing it out again, and stick them in a +sieve to dry in the Sun, some other of them you may dust over with fine +Flower, and some with searced Sugar, after you have wetted them, and so +dry them. + +Either of them will be very fine, but those with Sugar will not keep so +well as the other; they are good to set forth Banquets, and to garnish +Dishes, and will look very fresh, and have their right smell. + + +150. _Conserve of Barberries._ + +Take Barberries, infuse them in a pot as other Fruits spoken of before, +then strain them, and to every pound of liquor take two pounds of Sugar, +boil them together over the fire till it will come from the bottom of +the Posnet, and then put it into Gally-pots and keep it with fine Sugar +strewed over it. + + +151. _To preserve Barberries without Fire._ + +Take your fairest bunches and lay a Lay of fine Sugar into the bottom of +the pot, and then a Lay of Barberries, and then Sugar again, till all be +in, and be sure to cover them deep with Sugar last of all, and cover +your pot with a bladder wet and tyed on, that no Air get in, and they +will keep and be good, and much better to garnish dishes with than +pickled Barberries, and are very pleasant to eat. + + +152. _To Candy Almonds to look as though they had their Shells on._ + +Take Jordan Almonds and blanch them, then take fine Sugar, wet it with +water, and boil it to a Candy height, colour it with Cochineal, and put +in a grain of Ambergreece; when you see it at a Candy height, put in +your Almonds well dried from the Water, and shake them over the fire +till you see they are enough, then lay them in a Stove or some other +warm place. + + +153. _To Candy Carrot Roots._ + +Take of the best and Boil them tender then pare them, and cut them in +such pieces as you like; then take fine Sugar boiled to a Candy height +with a little Water, then put in your Roots, and boil them till you see +they will Candy; but you must first boil them with their weight in Sugar +and some Water, or else they will not be sweet enough; when they are +enough, lay them into a Box, and keep them dry: thus you may do green +Peascods when they are very young, if you put them into boiling water, +and let them boil close covered till they are green, and then boiled in +a Syrup, and then the Candy, they will look very finely, and are good +to set forth Banquets, but have no pleasant taste. + + +154. _To make Syrup of Violets._ + +Take Violets clipped clean from the Whites, to every Ounce of Violets +take two Ounces of Water, so steep them upon Embers till the Water be as +blew as a Violet, and the Violets turned white, then put in more Violets +into the same Water, and again the third time, then take to every Quart +of Water four Pounds of fine Sugar, and boil it to a Syrup, and keep it +for your use; thus you may also make Syrup of Roses. + + +155. _To make a Syrup for any Cough._ + +Take four Ounces of Licoras scraped and bruised, Maidenhair one Ounce, +Aniseeds half an Ounce, steep them in Spring water half a day, then boil +it half away; the first quantity of water which you steep them in must +be four Pints, and when it is half boiled away, then add to it one Pound +of fine Sugar, and boil it to a Syrup, and take two spoonfuls at a time +every night when you go to rest. + + +156. _A pretty Sweet-meat with Roses and Almonds._ + +Take half a Pound of Blanched Almonds beaten very fine with a little +Rosewater, two Ounces of the Leaves of Damask Roses beaten fine, then +take half a pound of Sugar, and a little more, wet it with water, and +boil it to a Candy height, then put in your Almonds and Roses, and a +grain of Musk or Ambergreece, and let them boil a little while together, +and then put it into Glasses, and it will be a fine sort of Marmalade. + + +157. _The best sort of Hartshorn Jelly to serve in a Banquet._ + +Take six Ounces of Hartshorn, put it into two Quarts of Water and let it +infuse upon Embers all night, then boil it up quick, and when you find +by the Spoon you stir it with, that it will stick to your mouth, if you +do touch it, and that you find the Water to be much wasted, strain it +out, and put in a little more than half a Pound of fine Sugar, a little +Rosewater, a Blade of Mace, and a Stick of Cinamon, the Juice of as many +Limons will give it a good taste, with two Grains of Ambergreece, set +it over a slow fire, and do not let it boil, but when you find it to be +very thick in your mouth, then put it softly into Glasses; and set it +into a Stove, and that will make it to jelly the better. + + +158. _To make Orange or Limon Chips._ + +Take the parings of either of these cut thin, and boil them in several +waters till they be tender, then let them lie in cold water a while, +then take their weight in Sugar or more, and with as much water as will +wet it, boil it and scum it, then drain your Chips from the cold water, +and put them into a Gally-pot; and pour this Syrup boiling hot upon +them, so let them stand till the next day, then heat the Syrup again and +pour over them, so do till you see they are very clear, every day do so +till the Syrup be very thick, and then lay them out in a Stove to dry. + + +159. _To make Cakes of Almonds in thin slices._ + +Take four Ounces of Jordan Almonds, blanch them in cold water, and slice +them thin the long way, then mix them with little thin pieces of Candied +Orange and Citron Pill, then take some fine Sugar boiled to a Candy +height with some water, put in your Almonds, and let them boil till you +perceive they will Candy, then with a spoon take them out, and lay them +in little Lumps upon a Pie-plate or sleeked Paper, and before they be +quite cold strew Caraway Comfits on them, and so keep them very dry. + + +160. _To make Chips of any Fruit._ + +Take any preserved Fruit, drain it from the syrup, and cut it thin, then +boil Sugar to a Candy height, and then put your Chips therein, and shake +them up and down till you see they will Candy, and then lay them out; or +take raw Chips of Fruit boiled first in Syrup, and then a Candy boiled, +and put over them hot, and so every day, till they begin to sparkle as +they lie, then take them out, and dry them. + + +161. _To preserve sweet Limons._ + +Take the fairest, and chip them thin, and put them into cold water as +you chip them, then boil them in several waters till a straw may run +through them, then to every pound of limon, take a pound and half of +fine Sugar, and a pint of water, boil it together, and scum it, then +let your Limons scald in it a little, and set them by till the next day, +and every other day heat the syrup only and put to them; so do 9 times, +and then at last boil them in the Syrup till they be clear, then take +them out, and put them into Pots, and boil the Syrup a little more, and +put to them; if you will have them in Jelly, make your Syrup with Pippin +water. + + +162. _To make a Custard for a Consumption._ + +Take four Quarts of Red Cows Milk, four Ounces of Conserve of Red Roses, +prepared Pearl, prepared Coral, and white Amber, of each one Dram, two +Ounces of white Sugar Candy, one grain of Ambergreece, put these into an +earthen pot with some leaf gold, and the yolks and whites of twelve +Eggs, a little Mace and Cinamon, and as much fine Sugar as will sweeten +it well; Paste the Pot over and bake it with brown Bread, and eat of it +every day so long as it will last. + + +163. _To make Chaculato._ + +Take half a Pint of Claret Wine, boil it a little, then scrape some +Chaculato very fine and put into it, and the Yolks of two Eggs, stir +them well together over a slow Fire till it be thick, and sweeten it +with Sugar according to your taste. + + +164. _To dry any Sort of Plumbs._ + +Take to every pound of Plumbs three quarters of a pound of Sugar, boil +it to a Candy height with a little water, then put in your Plumbs ready +stoned, and let them boil very gently over a slow fire, if they be white +ones they may boil a little faster, then let them by till the next day, +then boil them well, and take them often from the fire for fear of +breaking, let them lie in their Syrup for four or five days, then lay +them out upon Sieves to dry, in a warm Oven or Stove, turning them upon +clean Sieves twice every day, and fill up all the broken places, and put +the skins over them, when they are dry, wash off the clamminess of them +with warm water, and dry them in the Oven, and they will look as though +the dew were upon them. + + +165. _To make Jelly of Quinces._ + +Take your Quinces, pare them and core them, and cut them in quarters, +then put them into a new earthen pot with a narrow mouth, put in some +of the cores in the bottom, and then the Quinces, paste it up and bake +it with brown Bread, then run it thorough a bagg of boulting stuff as +fast as you can, and crush it pretty hard, so long as it will run clear, +to every pound of it take a pound of fine Sugar, and put into it, and +let it stand till it be dissolved, then set it over a slow fire, and +scum it well, and keep it stirring till it jelly, then put it into +Glasses and keep it in a stove. + + +166. _To make a Posset._ + +Take a Quart of White-wine and a quart of Water, boil whole Spice in +them, then take twelve Eggs and put away half the Whites, beat them very +well, and take the Wine from the fire, then put in your Eggs and stir +them very well, then set it on a slow fire, and stir it till it be +thick, sweeten it with Sugar, and strew beaten Spice thereon, then serve +it in. + +You may put in Ambergreece if you like it, or one perfumed Lozenge. + + +167. _To make a Sack Posset._ + +Take two quarts of Cream and boil it with Whole Spice, then take twelve +Eggs well beaten and drained, take the Cream from the fire, and stir in +the Eggs, and as much Sugar as will sweeten it, then put in so much Sack +as will make it taste well, and set it on the fire again, and let it +stand a while, then take a Ladle and raise it up gently from the bottom +of the Skillet you make it in, and break it as little as you can, and so +do till you see it be thick enough; then put it into a Bason with the +Ladle gently; if you do it too much it will whey, and that is not good. + + +168. _Another way for a Posset._ + +Boil a Quart of Cream as for the other, then take the Yolks of fourteen +Eggs and four Whites, beat them and strain them, take the Cream from the +fire, and stir in your Eggs, then have your Sack warmed in a Bason, and +when the Cream and Eggs are well mixed, put it to the Sack, and sweeten +it to your taste with fine Sugar, and let it stand over a Skillet of +seething water for a while. + + +169. _To preserve Pippins in thin slices in Jelly._ + +Take of the fairest Pippins, pare them, and slice them into cold water, +to every pound of Pippins take a pound of Sugar, and a Pint of Water, +boil it and scum it, then shake your Pippins clean from the water, and +put them into the Syrup, boil them very clear and apace, then put in +some thin Chips, or Orange or Citron preserved, and to one Pound of +Pippin, put the Juice of two Oranges and one Limon, then boil them a +little longer till you see they will jelly, and then put them into +Glasses, but take heed you lay them in carefully, and lay the Chips here +and there between, and warm the Jelly and put softly over them. + + +170. _To preserve Currans in Jelly._ + +Take the fairest and pick them from the Stalks, and stone them, and take +their weight in sugar, wet it with water, boil it and scum it, then put +in your Currans, and boil them up quick, shake them often and scum them, +and when they will jelly, they are enough; then put them into Glasses; +thus you may do white and red both, and they will be in a stiff Jelly, +and cut very well, do not cover them before they be cold. + + +171. _To preserve ripe Apricocks._ + +Take them and stone them, and weigh them, and to every Pound of +Apricocks take a Pound of fine Sugar beaten small, then pare your +Fruit, and as you pare them, cast some Sugar over them, and so do till +all be done, then set them on the fire, and let the Sugar melt but +gently, then boil them a little in the Syrup, and set them by till the +next day, then boil them quick, and till they be very clear, then put +them in Pots, and boil the Syrup a little more, and put it to them, if +you would have them in Jelly, you must put some of the Infusion of +Goosberries, or of Pippins into your Syrup, and add more Sugar to it. + + +172. _To preserve Cornelions._ + +Take the fairest and weigh them, then take their weight in Sugar, and +lay a Lay of Sugar into the Pan, and then lay a Lay of Cornelions till +all be in, and let your last Lay be Sugar, then put a little water into +the midst of the Pan, and set it on the fire, and when the Sugar is +melted boil them up quick, and take them often and shake them, and scum +them, when you do perceive them to be very clear, they are enough. + + +173. _To make Marmalade of Cornelions._ + +Take them and stone them, and weigh them, and to every pound of Fruit +take a pound of Sugar, wet it with water, and boil it to a Candy height, +then put in your Fruit and boil it very clear and quick, and shake it +often, and scum it clean; when you see it very clear and very thick, it +is enough; you must keep it in a Stove or some warm place. + + +174. _To preserve Damsons._ + +Take the fairest, not too ripe, and take their weight in Sugar, wet your +Sugar with a little water, boil it and scum it, then put in your Damsons +and boil them a little, then set them by till the next day, then boil +them till they be very clear, and take them from the fire sometimes, and +let them stand a while to keep them from breaking, when they are clear, +take them out, and put them into Glasses, and boil the Syrup to a Jelly +and pour on them; be very careful how you take them to put them into +your Pots or Glasses for fear of breaking them. + + +175. _To make Orange Marmalade._ + +Take half a Pound of Orange Chips tenderly boiled in several waters, and +beaten fine in a Mortar, then take a Pound of fine sugar, wet it with +water, boil it and scum it, then put in your Orange, and half a Pound of +Pippin also beaten fine, and let them boil together till they are very +clear; then put in the Juice of one Orange and one Limon, and stir it +well, and let it boil a while longer, and then take it off and put it +into Glasses. + + +176. _To make Jelly of Pippins._ + +Take Pippins, pare them thin into a long Gallipot, and set that into +boiling water close covered, and so let it stand three or four hours, +they must be sliced thin as well as pared; when you think they are +infused enough, pour the Liquor from them, and to every Pint, take a +pound of Sugar double refined and put it into your Liquor, boil them +together till you find it will Jelly, then put little small pieces of +Orange Pill into it finely shred, the Juice of one Orange and one Limon, +and let it boil a little longer, and so put it into Glasses, and set +them into a Stove, with the Pulp that is left you may make Paste if you +please. + + +177. _To candy Angelica._ + +Take the tender green stalks and boil them in water till they be tender, +then peel them, and put them into another warm water, and cover them +till they are very green over a slow fire, then lay them on a clean +Cloth to dry, then take their weight in fine Sugar, and boil it to a +Candy height with some Rosewater, then put in your stalks, and boil them +up quick, and shake them often and when you judge they be enough, lay +them on a Pie-plate, and open them with a little stick, and so they will +be hollow, and some of them you may braid, and twist some of them, so +keep them dry. + + +178. _To make Seed-stuff of Rasberries._ + +Take Rasberries and bruise them, and take their weight in fine Sugar, +and boil it to a Candy height with a little water, then put in your +bruised Rasberries, and boil them till you see they will jelly very +well. + + +179. _To make Syrup of Gilly-flowers._ + +Take Clove-gilly-flowers, and cut them from the Whites, then take their +weight in Sugar beaten fine, then put a little sugar into your +Gally-pot, and then a Lay of Flowers, and then sugar again, till all be +spent, and let sugar be the last, then put in a Clove or two, according +to your quantity, and a little Malago Sack; and so tie your Pot up +close, and set it into a Pot or Kettle of boiling water, and let them +stand till they are infused; then poure out the Liquor and strain the +rest, but not too hard, then take this liquor and vapour it away over +seething water till it be of a good thickness, then take your strained +Gilliflowers and put them into a Pot with some White-wine Vinegar, and +cover them over with fine Sugar, and so keep them; they are a better +Sallad than those you pickle up alone; as you make this, you may make +syrup of any Herbs or Flowers. + + +180. _To make most excellent Cake._ + +Take a strik'd Peck of Flower, six pounds of Currans, half an Ounce of +Mace, half an Ounce of Cinamon, a quarter of an Ounce of Cloves, as much +of Nutmeg, half a pound of fine Sugar, and as much Rosewater as you +please; beat your Spice, and put that and your Fruits with a little Salt +into your Flower, then take Cream or new Milk as much as you think fit, +dissolve thereinto two pounds of fresh Butter, then put it in a Basin +with the sugar and a Pint of Sack, knead it with a Wine-Pint of +Ale-Yest, knead it till it rise under your hand, let all things be ready +and your Oven hot before you go to knead the Cake. + + +181. _To make Pomatum the best way._ + +Take the Caul of a Lamb new killed, pick it clean from the Skin, and lay +it in Spring-water nine days, shifting it every day twice, then melt it, +then take yellow Snails, stamp them, and put them into a Glass with +Rosewater four days, stop the Glass and shake it three or four times a +day, then take white Lilly roots, stamp them, and strain them, put the +Juice of them into the Glass with the Snails, then set a Skillet on the +fire with fair water, and let it boil, then put your dried Lambs Caul +into an earthen basin, and let it melt, then take your Glass with Snails +and roots, and drain it through a thick cloth, then put it into that +tried stuff, then take half an Ounce of white Sugar-Candy unbeaten put +it in, and stir it over the fire, till that be dissolved, then take it +from the fire, and put in three Ounces of sweet Almonds, keep it boiling +and stirring a little longer, then take it off, and let it stand till it +be reasonably cool, then beat it with a wooden Slice till it be very +white, then put in a little Rosewater, and beat it a little longer, and +then keep it in Gallipots; you must put in a crust of bread when you +melt it in the Skillet, and when the Sugar-Candy goes in, take it out. + + +182. _To make the Bean Bread._ + +Take a pound of the best Jordan Almonds; blanch them in cold water, and +slice them very thin the long way of the Almond with a wet Knife, then +take a pound of double refined Sugar well beaten, and mix with your +Almonds, then take the White of one Egg beaten with two spoonfuls of +Rosewater, and as the Froth ariseth, cast it all over your Almonds with +a Spoon, then mix them well together, and lay them upon Wafer sheets, +upon flowered Plates, and shape them as you please with your knife and +your fingers; then strew Caraway Comfits, and Orange and Citron Pill cut +thin, or some Coriander Comfits, so set them into an Oven not too hot, +and when they have stood about half an hour, raise them from their +Plates, and mend what you find amiss before they be too dry, then set +them into the Oven again, and when they are quite dry, break away the +Wafers with your fingers, and then clip them neatly with a pair of +Scizzers, and lay on some Leaf-Gold if you please. + + +183. _To make an excellent Cake with Caraway Comfits._ + +Take five Pounds of Manchet Paste mingled very stiff and light without +Salt, cover it, and let it be rising half an hour, when your Oven is +almost hot, take two pounds and half of Butter, very good, and melt it, +and take five Eggs, Yolks and Whites beaten, and half a pound of Sugar, +mingle them all together with your Paste, and let it be as lithe as +possible you can work it, and when your Oven is hot and swept, strew +into your Cake one Pound of Caraway Comfits, then butter a baking-Pan, +and bake it in that, let it stand one hour and quarter; when you draw +it, lay a course Linnen Cloth and a Woollen one over it, so let it lie +till it be cold, then put it into an Oven the next day, for a little +time, and it will eat as though it were made of Almonds, you must put in +your Sugar after your Butter. + + +184. _To make Diet Bread or Jumbolds._ + +Take a Quart of fine Flower, half a Pound of fine Sugar, Caraway seeds, +Coriander seeds and Aniseeds bruised, of each one Ounce, mingle all +these together, then take the Yolks of eight Eggs, and the Whites of +three, beat them well with four spoonfuls of Rosewater, and so knead +these all together and no other Liquor, when it is well wrought, lay it +for one hour in a linnen cloth before the Fire, then rowl it out thin, +tie them in Knots and prick them with a Needle, lay them upon Butter'd +Plates, and bake them in an Oven not too hot. + + +185. _To make Cider or Perry as clear as Rock water._ + +Take two Quarts of Cider, half a Pint of Milk, put them both in an +Hipocras bag, and when it runs clear, bottle it up, and when it is a +Month old, it will sparkle in the Glass as you drink it. + + +186. _To make Almond Bread._ + +Take a pound of Almonds blanched, and beaten with Rosewater, then take a +pound of Sugar beaten fine, and a little grated Bread finely searced, +put them into a Platter with your Almonds, and stir them well together, +set them over a Chafing dish of Coals, and boil them till they are as +stiff as Paste, stirring them continually, then mould them well and put +them in what shape you you please; print them, and set them into some +warm place to dry. + + +187. _To make good Almond Milk._ + +Take Jordan Almonds blanched and beaten with Rose water, then strain +them often with fair water, wherein hath been boiled Violet Leaves and +Sliced Dates; when your Almonds are strained, take the Dates and put to +it some Mace, Sugar, and a little Salt, warm it a little, and so drink +it. + + +188. _To make white Leach._ + +Take sweet Almonds blanched and beaten with Rosewater, then strained +with fair water, wherein hath been boiled Aniseeds and Ginger, put to it +as much cream, wherein pure Isinglass hath been boiled, as will make it +stiff, and as much Sugar as you please; let it be scalding hot, then run +it through a strainer, and when it is cold, slice it out, it is very +good for a weak body. + + +189. _To make Red Leach or Yellow._ + +Red by putting Tornsel into it, or Cochineal; Yellow by putting Saffron +in it. + + +190. _Cinamon or Ginger Leach._ + +Take your Spices beaten and searced, and mix them with your searced +Sugar, mould them up with Gum Arabick infused in Rosewater, and so print +them and dry them. + + +191. _To make Leach of Dates._ + +Take your Dates stoned and peeled very clean within, beat them fine with +Sugar, Ginger and Cinamon, and a little Rosewater till it will work like +Paste, then print them and keep them dry. + + +192. _To make fine Cakes._ + +Take a Quart of Flower, a Pound of sugar, a Pound of Butter, with three +or four Yolks of Eggs, a little Rosewater, and a spoonful of Yest, then +roul them out thin, while the Paste is hot, prick them, and set them +into the Oven not too hot. + + + +193. _To make Cornish Cakes._ + +Take Claret Wine, the Yolks of Eggs, and Mace beaten fine, and some +Sugar and Salt, mingle all these with Flower and a little Yeast, knead +it as stiff as you can, then put in Butter, and knead it stiff again, +and then shape them and bake them. + + +194. _A Cordial Syrup._ + +Take one Pound of Juice of Burrage, and half so much of the Juice of +Balm, boil them together, and when the grossness of the Juice ariseth, +then put in the Whites of two Eggs beaten with Rosewater, and when you +see them begin to grow hard, put in a little Vinegar, let them boil +together, and scum it clean, and run it through a Jelly-Bag, then set it +over the fire again, and add to it one Pound of fine Sugar, and a little +Saffron, and so boil it till you think it be enough. + + +195. _For a Consumption._ + +Take of Harts-tongue and Maidenhair, of each one handful, Hysop and +Balm, of each half a handful, Licoras sliced, one Ounce, Piony Root one +Ounce, boil these together in two Pints and half of Spring water until +it be half consumed, then strain the Liquor from the Herbs, then take +four Ounces of Currans washed clean, dried and beaten in a Mortar, boil +them in the Liquor a little while, then strain it, and put to the Liquor +half a Pound of Sugar, and so boil it to a Syrup, and take often of it. + + +196. _For a Consumption._ + +Take a Pint of good Wine-Vinegar, and half a Pint of Colts-foot-water, +half a Pound of Figs well bruised, then strain it, and boil it with a +Pound of Sugar to a thick Syrup. + + +197. _A very good Perfume._ + +Six Spoonfuls of Rosewater, Musk, Ambergreece and Civet, of each two +Grains, a little Sugar beaten fine, mould them up together with +Gum-Dragon steeped in Rosewater, make them in little Cakes and dry them. + + +198. _A Cordial to cause sleep._ + +Two spoonfuls of Poppy water, two spoonfuls of Red Rosewater, one +spoonful of Clove-Gillyflower Syrup, and a little Diascordium, mingle +them together, and take them at the time of rest. + + +199. _To perfume Gloves._ + +Take four Grains of Musk and grind it with Rosewater, and also eight +Grains of Civet, then take two spoonfuls of Gum dragon steeped all night +in Rosewater, beat these to a thin Jelly, putting in half a spoonful of +Oil of Cloves, Cinamon and Jessamine mixed together, then take a Spunge +and dip it therin, and rub the Gloves all over thin, lay them in a dry +clean place eight and forty hours; then rub them with your hands till +they become limber. + + +200. _A very good Perfume to burn._ + +Take 2 ounces of the Powder of Juniper Wood, 1 Ounce of Benjamin, one +Ounce of Storax, 6 drops of oil of Limons, as much oil of Cloves, 10 +grains of Musk, 6 of Civet, mold them up with a little Gum dragon +steeped in Rosewater, make them in little Cakes, and dry them between +Rose Leaves, your Juniper wood must be well dried, beaten and searced. + + +201. _To preserve Cherries in Jelly._ + +Take fair ripe Cherries, and stone them, then take a little more than +their weight in fine Sugar, then take the juyce of some other Cherries, +and put a spoonful of it in the bottom of the Posnet, then put some of +your Sugar beaten fine into the Posnet with it, and then a little more +juyce, then put in your Cherries, then put in Sugar, and then juyce, and +then Cherries again, thus do till you have put in all, then let them +boil apace till the Sugar be melted, shaking them sometimes, then take +them from the fire, and let them stand close covered one hour, then boil +them up quick till the Syrup will jelly. + + +202. _To dry Apricocks or Pippins to look as clear as Amber._ + +Take Apricocks and take out the Stones, and take Pippins and cut them in +halves and core them, let your Apricocks be pared also; lay these Fruits +in an earthen dish, and strew them over with fine Sugar, set them into a +warm Oven, and as the Liquor comes from them put it away, when all the +Liquor is come away turn them and strew them thick with Sugar on every +side, set them into the Oven again, and when the Sugar is melted lay +them on a dry dish, and set them in again, and every day, turn them till +they be quite dry, Thus you may dry any sort of Plumbs or Pears as well +as the other, and they will look very clear. + + +203. _To dry Pears or Pippins without Sugar._ + +Take of the fairest and lay them in sweetwort two or three days, then +lay them in a broad preserving Pan of earth, and bake them, but let the +Oven be but gently hot, then lay them upon lattice Sieves and set them +into a warm Oven, and turn them twice a day till they are dry. + + +204. _The Spanish Candy._ + +Take any sort of Flowers well picked and beaten in a Mortar, and put +them into a Syrup, so much as the Flowers will stain, boil them, and +stir them till you see it will turn Sugar again, then pour it upon a wet +trencher, and when it is cold cut it into Lozenges, and that which +remaineth in the bottom of the Posnet scrape it clean out, and beat it +and searce it, then work it with some Gum Dragon steeped in Rosewater +and a little Ambergreece, so make it into what shape you please, and dry +it. + + + +205. _To make Naples Bisket._ + +Take four Ounces of Pine Apple seeds, two Ounces of sweet Almonds +blanched, the Whites of two Eggs, one spoonful of Ale-Yeast, one +spoonful of Rice Flower, one spoonful of sweet Cream, beat all these +together in a Mortar, then add to it Musk or Ambergreece, drop it upon a +Pie-plate, and make it in what shape you please, and so bake it. + + +206. _To make Italian Bisket._ + +Take Sugar searced fine, and beat in a Mortar with Gum Dragon steeped in +Rosewater, and also the White of an Egg, till it come to a perfect +Paste, then mould it up with searced Sugar, powder of Aniseeds, and a +little Musk, and make them in what shape you please, and bake them on +Pie-Plates, but not too much. + + +207. _To make Hippocras._ + +Take to every Gallon of Sack or White Wine, one Pound of Sugar, one +Ounce of Cinamon, one Ounce of Ginger, one quarter of an Ounce of +Nutmegs, a quarter of an Ounce of Coriander seed, with a few Cloves, +and a little Long Pepper or a few Grains, let all these steep together +four and twenty hours, stir it twice or thrice in that time; then put to +every Gallon one Pint of Milk, and run it through a Jelly-Bag, and then +bottle it, and let them be stopped very close, set them in a cool place, +it will keep a Month. + + +208. _To make Tuff-Taffity Cream._ + +Take a quart of thick Cream, the whites of eight Eggs beaten to a Froth +with Rosewater, then take off the Froth and put in into the Cream, and +boil it, and always stir it, then put in the Yolks of eight Eggs well +beaten, and stir them in off the Fire, and then on the fire a little +while, then season it with Sugar, and pour it out, and when it is cold, +lay on it Jelly of Currans or Rasberries, or what you please. + + +209. _Caraway Cake._ + +Take one Quart of Flower, and one pound of Butter, rub your Butter into +your Flower very well, then take two Yolks of Eggs and one White, two +spoonfuls of Cream, half a Pint of Ale-Yest, mix them all together, do +not knead it, but pull it in pieces, then set it to the fire to rise, +and so let it lie almost one hour, turning it often, then pull it in +pieces again, and strew in half a pound of Caraway Comfits, mingle them +with the Paste, then take it lightly with your hand, fashion it like an +Oval, and make it higher in the middle than the sides, let your Oven be +as hot as for a Tart, be sure your Oven or Cake be ready both at once, +put it upon a double paper buttered, and let it stand almost an hour, +when it goes into the Oven, strew it thick with Caraway-Comfits, and lay +a paper over least it scorch. + + +210. _To Candy Barberries._ + +Stone the fairest Bunches you can get, and as you stone them strew in a +little Sugar, then take so much water as you think will cover them, and +let them boil in it with a little Sugar a little while, then put them +into a deep thing that the Syrup may cover them, then boil a little +water and sugar to a Candy height, then having your Barberries drained +well from the Syrup put them into the hot Candy, stir them gently til +the Sugar be dissolved, but do not let them boil in it, then open every +branch and lay them upon the brims of dishes, shift them often on clean +dishes and open them every time, then set them into an Oven or Stove to +dry. + + +211. _To make a very fine Sillibub._ + +Take one Quart of Cream, one Pint and an half of Wine or Sack, the Juice +of two Limons with some of the Pill, and a Branch of Rosemary, sweeten +it very well, then put a little of this Liquor, and a little of the +Cream into a Basin, beat them till it froth, put that Froth into the +Sillibub pot, and so do till the Cream and Wine be done, then cover it +close, and set it in a cool Cellar for twelve hours, then eat it. + + +212. _Fine sweet Powder for the hair._ + +Take one pound of the best starch you can get, put it into a Basin with +half a Pint of Rosemary water, as much Rosewater, stir them well +together with a Spoon, then dry them well in the Sun, then take the +searced Powder of Damask Roses, and four grains of Ambergreece, mix it +well with your Starch, and sift it fine. + + +213. _To make Cakes of Pistachoes._ + +Take half a pound of Almonds Blanched, half a pound of Pistachoes +blanched, four Ounces of Pine-Apple seeds, beat these together in a +Mortar with a little Rosewater till it come to perfect Paste, then put +in the weight of it in Sugar, and beat it again, then mould it with +searced Sugar, and lay it upon Wafer sheets, and fashion them as you +please; then stick them with quartered Pistachoes; that they may make it +look like a Hedghog, then with a Feather Ice them over with the White of +an Egg, Rosewater and Sugar, then bake them carefully. + + +214. _To make Cakes of Apricocks in Lumps._ + +Take Apricocks, and pare them and cut them in halves, then take their +weight in Sugar, put half this Sugar and the Apricocks into a Posnet, +let them boil apace till they look clear, then boil the other part of +the Sugar to a Candy height, then put them together, and stir them a +while, then put them into Glasses and set them into a Stove, and when +the one side is dry, turn the other. + + + +215. _To make Rasberry Sugar._ + +Take the Juice of Rasberries and wet your Sugar with it, and dry it in a +Stove in little Cakes; this will keep all the year, a little of it being +put into a Glass of Wine, will give it as good a taste, as you can +desire, and as good a colour; in this manner you may make Sugar of any +Fruit, Flower, or Herb. + + +216. _To dry Apricocks._ + +Take your fairest Apricocks and stone them, then weigh them, and as you +pare them, throw them into cold water, have in readiness their weight in +fine sugar, wet it with some of the water they lie in, and boil it to a +Candy height, then put in your Apricocks, and boil them till they are +clear, when they have lain three or four days in the Syrup, lay them out +upon Glasses to dry in a stove, and turn them twice a day. + + +217. _To make rough Marmalade of Cherries._ + +Stone your Cherries, and infuse them in a long Gallipot in a Kettle of +boiling water, when they are all to pieces, then take their weight in +fine Sugar boiled to a Candy height with a little water, then put in +your Apricocks and stir them over a slow fire, but do not let it boil, +when it will jelly, put it into Glasses. + + +218. _To make smooth Marmalade of Cherries._ + +Infuse them as you do the other, then strain them hard, and boil the +Juice with a Candy as you do the other. + + +219. _To make white Trencher-Plates which may be eaten._ + +Take two Eggs beaten very well, Yolks and Whites, two spoonfuls of Sack, +one spoonful of Rosewater, and so much flower as will make it into a +stiff Paste, then roule it thin, and then lay it upon the outsides of +Plates well-buttered, cut them fit to the Plates, and bake them upon +them, then take them forth, and when they are cold, take a pound of +double refin'd Sugar beaten and searced, with a little Ambergreece, the +White of an Egg and Rosewater, beat these well together, and Ice your +Plates all over with it, and set them into the Oven again till they be +dry. + + +220. _To make the Froth Posset._ + +Take three Pints of Cream or new Milk, set it on the fire, then take +sixteen Eggs and put the Whites into a Basin very deep, and beat the +Yolks by themselves, make a Custard with them, and the Cream which is on +the fire, then beat the Yolks to a Froth with a little Sack, and a +little Sugar, when it is a thick Froth, cast it into another Dish with a +Spoon, then take half a Pint of Sack, and sweeten it with Sugar, set it +on a Chafing-dish of Coals in a large Basin, when it is hot, put in as +much Froth as the Sack will receive, stir it in very well, then take +your Custard and pour upon it, stir it all one way when you put it in, +then if the Froth do not cover the top of the Posset, put in more, and +stir it very well, and cover it close with a warm Dish, let it stand a +while upon Coals, but not too hot; you may know when it is enough by +putting your Spoon into the Basin, for then it will be clear in the +bottom, Curd in the middle, and Froth on the top. + + +221. _To make_ Banbury _Cakes._ + +Make a Posset of Sack and Cream, then take a Peck of fine Flower, half +an Ounce of Mace, as much of Nutmeg, as much of Cinamon, beat them and +searce them, two pounds of Butter, ten Eggs, leaving out half their +Whites, one Pint and half of Ale-Yest, beat your Eggs very well, and +strain them, then put your Yest, and some of the Posset to the Flower, +stir them together, and put in your Butter cold in little pieces, but +your Posset must be scalding hot; make it into a Paste, and let it lie +one hour in a warm Cloth to rise, then put in ten pounds of Currans +washed and dried very well, a little Musk and Ambergreece dissolved in +Rosewater, put in a little Sugar among your Currans break your Paste +into little pieces, when you go to put in your Currans, then lay a Lay +of broken Paste, and then a Lay of Currans till all be in, then mingle +your Paste and Currans well together, and keep out a little of your +Paste in a warm Cloth to cover the top and bottom of your Cake, you must +rowl the Cover very thin, and also the Bottom, and close them together +over the Cake with a little Rosewater; prick the top and bottom with a +small Pin or Needle, and when it is ready to go into the Oven, cut in +the sides round about, let it stand two hours, then Ice it over with +Rosewater or Orange Flower and Sugar, and the White of an Egg, and +harden it in the Oven. + + +222. _To make_ Cambridge _Almond Butter._ + +Take a Quart of Cream and sixteen Eggs well beaten, mix them together +and strain them into a Posnet, set them on a soft fire, and stir them +continually; when it is ready to boil, put in half a quarter of a Pint +of Sack, and stir it till it run to a Curd, then strain the Whey from it +as much as may be, then beat four Ounces of blanched Almonds with +Rosewater, then put the Curd and beaten Almonds and half a pound of fine +Sugar into a Mortar, and beat them well together, then put it into +Glasses and eat it with bread, it will keep a Fortnight. + + +223. _To make a Sack Posset without Milk or Bread._ + +Take a Quart of Ale and half a Pint of Sack, boil them with what spice +you please, then take three quarters of a pound of sugar, and twenty +Eggs, Yolks and Whites well beaten and strained, then take four Ounces +of Almonds blanched and beaten with Rosewater, put them to the Eggs, and +put them to the other things in the Posnet upon the fire, and keep them +stirring, and when it boileth up, put it into a Bason, and strew on +beaten spice and sugar, you must also sweeten it when the Eggs go in. + + +224. _To preserve Figs and dry them._ + +To every pound of your large ripe English Figs, take a pound of Sugar, +and one Pint of Water boil your Sugar and Water, and scum it, then put +in your Figs, and boil them very well till they are tender & clear; boil +them very fast, when they have been in the Syrup a week, boil some sugar +to a Candy height, and put in the Figs, and when you perceive they are +enough, lay them out to dry. + + +225. _To pickle Mushromes._ + +Take them of one nights growth, and peel them inside and outside, boil +them in Water and Salt one hour, then lay them out to cool, then make a +pickle of White Wine and White Wine Vinegar, and boil in it whole +Cloves, Nutmegs, Mace, and Ginger sliced, and some whole Pepper, when +it is cold, put them into it, and keep them for Sauces of several Meats; +and if you would dress them to eat presently, put them in a Dish over a +Chafingdish of Coals without any Liquor, and the fire will draw out +their natural Liquor, which you must pour away, then put in whole Spice, +Onions and Butter, with a little Wine, and so let them stew a while, +then serve it in. + + +226. _To preserve whole Quinces to look red._ + +When they are pared and cored, put them into cold water, and for every +Pound of Quince take one Pound of Sugar, and a Pint of Water, make a +Syrup thereof, then put in your Quinces, and set them on a slow fire, +close covered, till you see they are of a good Colour and very tender, +then take them out, and boil your Syrup till it will Jelly. + + +227. _To make very good Marmalade of Quinces to look red._ + +Weigh your Quinces and pare them, cut them in quarters and core them, +and keep them in cold water, then take their weight in sugar, and a +little water, and boil it, and scum it, then put in your Quinces, and +set them on a slow fire, close covered, till you see it of a good +colour, then uncover it, and boil it up very quick till you find that it +will jelly very well. + + +228. _To make Musk Sugar._ + +Bruise six grains of Musk and tie them in a piece of Tiffany, lay it in +the bottom of a Gallipot, and then fill it with sugar, and tie it up +close, when you have spent that sugar, put in some more, it will be well +perfumed. + + +229. _An excellent way to make Syrup of Roses, or of any other Flower._ + +Fill a Silver Bason three quarters full of Spring water, then fill it up +with Rose-Leaves or any other, and cover it, and set it upon a pot of +seething water one hour, then strain it, and put in more; and do in like +manner, and so do seven times, then take to every Pint one Pound of +Sugar, and make a Syrup therewith. + + +230. _To dry Rose Leaves._ + +Pick your Roses, and dry them upon the Leads of a house in a Sun-shine +day, and turn them as you do Hay, and when they are through dry, keep +them in broadmouth'd Glasses close stopped. + + +231. _To Candy Flowers._ + +Boil some Rosewater and Sugar together, then put in your Flowers being +very dry and boil them a little, then strew in some fine Sugar over +them, and turn them, and boil them a little more, then take them from +the fire, and strew some more Sugar over them, then take them out and +lay them to dry, and open them, and strew Sugar over them; they will dry +in a few hours in a hot day. + + +232. _The making of Sugar-Plate and casting of it into Moulds._ + +Take one Pound of double refin'd Sugar beaten and searced, and three +Ounces of pure white Starch beaten and searced, then have some +Gum-Dragon steeped in Rosewater, and put some of it with the Sugar and +Starch and a little of Ambergreece into a Mortar, and beat them till +they come to a perfect Paste, you must also put in a little White of an +Egg with the Gum, then mould it with searced Sugar, then dust your +Moulds with Sugar, then roul out your Paste and lay it into the Mould, +pressing it down into every hollow part with your fingers, and when it +hath taken impression, knock the Mould on the edge against a Table and +it will come out, or you may help it with the point of your knife; if +you find you have put in too much Gum, then add more Sugar, if too much +Sugar, then more Gum, work it up as fast as you can, when they come out +of the Moulds trim them handsomely; if you would make saucers, dishes, +or bowls, you must rowl it out thin and put your Paste into a saucer, +dish, or bowl for a Mould, and let them stand therein till they be very +dry, then gild them on the edges with the white of and Egg laid round +about the edge with a pencil, and press the Gold down with some Cotton, +and when it is dry brush off the superfluous loose Gold with the foot of +an Hare, and if you would have your Paste exceeding smooth, as for Cards +or the like, then roul your Paste upon a slicked paper with a very +smooth Rouling-pin; if you would colour any of it, you must take the +searced powder of any Herbs or Flowers, first dryed, and put to it when +you beat it in a Mortar with the Gum. + + +233. _To make Paste of Almonds._ + +Take four Ounces of _Valentia_ Almonds, blanched and beaten with +Rosewater till it come to perfect Paste, then take stale white bread, +grate it and sift it, and dry it by the fire, then put that to your +Almonds with the weight of all in fine Sugar, beat them very well, and +put in some Spice beaten and searced, then when it is a little cool, +roul it out, dust your Moulds and print it, and dry it in an Oven, you +may if you please put the juice of a Limon into it when it is beating, +you may make some of it into Jumbolds, and tie them in knots and bake +them upon Buttered Plates, and when they are baked, ice them over with +Rosewater, Sugar, and the White of an Egg, and set them into the Oven +again for a while. + + +234. _To make French Bisket._ + +Take half a Peck of fine Flower, two Ounces of Coriander seeds, the +Whites of four Eggs, half a Pint of Ale Yest, and as much water as will +make it up into a stiff Paste, let your water be blood warm, then bake +it in a long Roll as big as your Thigh, let it be in the Oven but one +hour, when it is two days old, pare it and slice it thin over-thwart, +then ice it over thin, and set it into the Oven to dry. + + +235. _To make Ginger-bread._ + +Take three stale Manchets grated and sifted, then put to them half an +Ounce of Cinamon, as much Ginger, half an Ounce of Licoras and Aniseeds +together, beat all these and searce them, and put them in with half a +Pound of fine Sugar, boil all these together with a quart of Claret, +stirring them continually till it come to a stiff Paste, then when it is +almost cold, mould it on a Table with some searced Spice and Sugar, then +bake it in what shape you please. + + +236. _Another sort of Ginger-bread._ + +Take half a pound of sweet Almonds blanched and beaten, half a pound of +fine Flower first dried in an Oven, one Pound of fine Sugar, what sorts +of Spices you please, beaten and searced, and also Seeds, beat all +these together with two Eggs, both Yolks and Whites, then mould it with +flower and Sugar together, and so bake it in what shape you please. + + +237. _To make Puff-Paste._ + +Take a quart of the finest Flower, the Whites of three Eggs, and the +Yolks of two, and a little cold water, make it into a perfect Paste, +then roul it abroad thin, then lay on little bits of Butter, and fold it +over again, then drive it abroad again, and lay on more Butter, and then +fold it over, and so do ten times, make it up for your use, and put your +Fruit or Meat therein and bake it. + + +238. _Another way for Puff-Paste._ + +Take fine Flower half a Peck, the Yolks of five Eggs and one White, one +Pound of Butter, half a pint of Cream, and a little fair water, break +your Butter in little Bits and do not mould it too much, but roul it +abroad so soon as you can, and let the Butter be seen in spots, for that +will make it hollow when it comes into the Oven, then put in your Meat +or Fruit, and close it over, and wash it over with the Yolk of an Egg +and Cream beaten together, just when you set it into the Oven; let your +Oven be quick, but do not let it stand too long, for that will spoil it. + + +239. _To make short Paste without Butter._ + +Bake your Flower first, then take a quart of it, and the Yolks of three +Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt, +and so make it into Paste. + + +240. _To Candy whole Spices with a hard Rock-Candy._ + +Take one Pound of fine Sugar, and eight spoonfuls of Rosewater, and the +weight of six pence of Gum Arabick that is clear, boil them together +till a drop will run as small as a hair; then put it into an earthen +Pipkin, and having before steeped your spices one night or two in +Rosewater, put your spices into the Pipkin, and stop it up close that no +Air get in, keep it in a hot place three weeks, then break your Pot with +a Hammer. + +Thus you may do with preserved Oranges and Limons, any kinds of Fruits +and flowers, or Herbs if you please. + + +241. _To make very fine Bisket._ + +Take half a Pound of searced Sugar, the Yolks of six Eggs, a little +searced spice and Seeds, and a little Ambergreece or Musk, your Eggs +must be very hard, then put all these into a Mortar and beat them to a +Paste with a little Gum Dragon steeped in Rosewater all night, then +mould it up with fine Sugar; and make it into pretty Fancies, and dry +them in a warm Oven. + + +242. _To make Orange, or Limon or Citron Bisket._ + +Take either of these preserved and washed from their Syrup, beat them +well in a Mortar, and then put in a little Gum Dragon as before, beat +them again together till it be a perfect Paste, then mould it up with +Sugar searced, and make them up in what shape you please and dry it. + + +243. _To make Bisket of Potato-Roots or Parsneps._ + +Take their Roots boil'd very tender, and beat them in a Mortar with +their weight of searced Sugar, then put in a little Gum dragon as +before, beat them to a Paste, and mould them up with Sugar searced, and +make them up in what shape you please, and dry them. + + +244. _To pickle Oranges or Limons, taught me by a Seaman._ + +Take those which are free from any spots, and lay them gently in a +Barrel, then fill up the Barrel with Sea-water, and so cover your Vessel +close, for want of Sea-water, you may take fair water, and make it so +strong with Bay Salt, that it will bear an Egg, and put to them in like +manner. + + +245. _To keep Grapes fresh and green, taught me by a Sea-Captain._ + +Take your fairest Grapes without any blemish, then lay some Oats in a +Box; and then a Lay of Grapes, and then more Oats, and so do till you +have laid all in, then cover the Grapes well with Oats, and close your +box fast that no Air get in. + + +246. _To dry Grapes to keep longer._ + +Take your best Clusters and hang them up in a Room upon Lines, and be +sure you do not let them touch one another, they will keep four months. + + +247. _To make Marmalade of Oranges or Limons._ + +Boil the Rinds of them in several Waters till they be very tender, beat +them small with their weight of Pippins, then take the weight of all in +fine Sugar, and to every Pound of Sugar, a Pint of Water, boil your +Water and Sugar together, and make a Syrup, then put in your Pulp, and +boil it a good while till it be clear, then put in the Juice of some +Orange and Limon, so much as will give it a fine taste, then boil it a +little longer till you see it will jelly very well, then put it into +Glasses, and keep it in a reasonable warm place; this is very Cordial, +and stoppeth Rheum. + + + +248. _To make green Ginger wet._ + +Take one pound of Ginger, and steep it in Red-Wine and Vinegar equally +mixed, let it stand so close covered twelve days, and twice every day +stir it up and down, then take two quarts of Red-Wine and as much +Vinegar, and boil them together a little while, then put in three pounds +of Sugar and make a Syrup therewith, then put in your Ginger and boil it +a while, then set it by till the next day, so boil it every day a +little, till it be very clear, and so keep it in the Syrup. + + +249. _To make a Sallad of Limons._ + +Take the rinds of Limons cut in halves, and boil them in several waters +till they are very tender, then take Vinegar, Water and Sugar, and make +a Syrup, then put in your Limons, first cut as you would an +Apple-paring, round and round till you come at the top, boil them a +while in the Syrup, then set them by till the next day, then boil them +again a little, and so do till you see they be clear, and the Syrup +thick; when you serve them to the Table, wash them in Vinegar. + + +250. _To stew Prunes without fire._ + +Take your largest Prunes well washed, and put them into a broad mouthed +Glass, then put to them some Claret Wine, and whole Spice, and cover +your Glass very well, and set it in the Sun ten days or more, and they +will eat very finely; you must also put a little Sugar into the Glass +with them. + + +251. _To make Syrup of the Juice of Citrons or Limons._ + +Take the Juyce of either of them, and put twice the weight of fine Sugar +therein, put it into a long Gallipot, and set that pot into a Kettle of +boiling water, till you see they be well incorporated, then take it out, +and when it is cold put it up. + + +252. _To make Punch._ + +Take one Quart of Claret wine, half a Pint of Brandy, and a little +Nutmeg grated, a little Sugar, and the Juice of a Limon, and so drink +it. + + +253. _To make Limonado._ + +Take one Quarrt of Sack, half a Pint of Brandy, half a Pint of fair +Water, the Juyce of two Limons, and some of the Pill, so brew them +together, with Sugar, and drink it. + + +254. _To make Paste of Pomewaters._ + +Take your Pomewater Apples, and put them in a long Gallipot, and set +that Pot in a Kettle of boiling water, till your Apples are tender, then +pare them, and cut them from the Core, and beat them in a Mortar very +well, then take their weight in fine Sugar, and boil it to a Candy +height with a little water, then put in your Apples, and boil them till +it will come from the bottom of the Posnet, when it is almost cold mould +it with searced Sugar, and make it in Cakes and dry them. + + +255. _To make Syrup of Rasberries, or of other Fruits, as Grapes or the +like._ + +Take the Juyce of your Fruits and the weight thereof in fine Sugar, mix +them together, and put them into a long Gally-pot, and set that pot +into a Kettle of seething water, and when you see it is enough let it +cool, and then put it up; after you have strained out your Juice, you +must let it stand to settle three or four days before you put the Sugar +into it, and then take only the clearest, this is exceeding good and +comfortable in all Feavers. + + +256. _To make a Caudle for a sick body both pleasant and comfortable._ + +Take a quart of white Wine, and boil it a while with a Blade of large +Mace, and a little whole Cinamon, then take four Ounces of sweet Almonds +blanched and beaten with a little Rosewater, then strain your Almonds +with the Wine, and set it over the fire again, and when it is scalding +hot, put in the Yolks of four Eggs, and as much Sugar as you think fit. + + + +257. _How to cover all kinds of Seeds, or little pieces of Spices, or +Orange or Limon Pill, with Sugar for Comfits._ + +First of all you mast have a deep bottomed Basin of Brass or Latin, with +two ears of Iron to hang it with two Cords over some hot Coals. + +You must also have a broad Pan to put Ashes in, and hot Coals upon them. + +You must have a Brass Ladle to let run the Sugar upon the Seeds. + +You must have a Slice of Brass to scrape away the Sugar from the sides +of the hanging Basin if need be. + +Having all these things in readiness, do as followeth; + +Take fine white Sugar beaten, and let your Seeds and Spice be dry, then +dry them again in your hanging Basin: + +Take to every two pounds of Sugar one quarter of a pound of Spices or +Seeds, or such like. + +If it be Aniseeds, two pounds of Sugar to half a pound of Aniseeds, will +be enough. + +Melt your Sugar in this manner, put in three Pounds of Sugar into the +Basin, and one Pint of Water, stir it well till it be wet, then melt it +very well and boil it very softly until it will stream from the Ladle +like Turpentine, and not drop, then let it seeth no more, but keep it +upon warm Embers, that it may run from the Ladle upon the seeds. + +Move the Seeds in the hanging Basin so fast as you can or may, and with +one hand, cast on half a Ladle full at a time of the hot Sugar, and rub +the Seeds with your other hand a pretty while, for that will make them +take the Sugar the better, and dry them well after every Coat. + +Do thus at every Coat, not only in moving the Basin, but also with +stirring of the Comfits with the one hand, and drying the same: in every +hour you may make three pounds of Comfits; as the Comfits do increase in +bigness, so you may take more Sugar in your Ladle to cast on: + +But for plain Comfits, let your Sugar be of a light decoction last, and +of a high decoction first, and not too hot. + +For crisp and ragged Comfits make your decoction so high, as that it may +run from the Ladle, and let it fall a foot high or more from the Ladle, +and the hotter you cast on your sugar, the more ragged will your Comfits +be; also the Comfits will not take so much of the sugar, as upon a +light decoction, and they will keep their raggedness long; this high +decoction must serve for eight or ten Coats, and put on at every time +but one Ladle full. + +A quarter of a pound of Coriander seeds, and three pounds of sugar, will +serve for very great Comfits. + +See that you keep your Sugar in the Basin always in good temper, that it +burn not in Lumps, and if at any time it be too high boiled, put in a +spoonful or two of water, and keep it warily with your Ladle, and let +your fire be always very clear, when your Comfits be made, set them in +Dishes upon Paper in the Sun or before the Fire, or in the Oven after +Bread is drawn, for the space of one hour or two, and that will make +them look very white. + + +257. [Transcriber's note: so numbered in original] _To make a fine +Cullis or Jelly._ + +Take a red Cock, scald, wash, and dress him clean, seeth it in white +Wine or Rhenish Wine, and scum it clean, put in a Pint of thick cream to +it, then put in whole Spices, Sugar and Rosewater, and boil them +together. + + +258. _A white Jelly with Almonds._ + +Take Rosewater and Gum Dragon first steeped, or Isinglass dissolved, and +some Cinamon whole, seeth these together, then take one pound of Almond +blanched and beaten with Rosewater, then put them in and seeth them with +the rest, stir them always, and when it is enough, sweeten it to your +taste, and when it is cold eat it. + + +259. _To make sweet Cakes without Sugar._ + +Wash some Parsnep roots, scrape them and slice them very thin dry them +in a Dish in an Oven, and beat them to a Powder, mix them with an equal +quantity of fine Flower, mix them with Cream, beaten Spice and Salt, and +so make them and bake them. + + +260. _To keep Roses or Gilliflowers very long._ + +Take them when they are very fresh, and in the bud, and gathered very +dry, dip them in the whites of Eggs well beaten, and presently strew +thereon searced sugar, and put them up in luted Pots, and set them in a +cool place, in sand or gravel, and with a Filip of your finger at any +time you may strike off the coat, and you will have the Flower fresh and +fair. + + +261. _How to keep Walnuts long fresh and good._ + +Make a lay of the dry stampings of Crabs when the Verjuice is pressed +forth, then a Lay of Walnuts, and then Crabs again, till all be in, then +cover the Vessel very well, and when you eat them, they will be as +though they were new gathered. + + +262. _To pickle Quinces._ + +Put them into a Vessel, and fill up the Vessel with small Ale, or white +Wine Lees, which is better, and cover your Vessel well that no Air get +in. + + +263. _To keep Artichokes._ + +Take your Artichokes, and cut off the stalks within two inches of the +Apple, and of these stalks make a strong Decoction, slicing them into +thin and small pieces, and boil them with water and salt; when it is +cold, put in your Artichokes, and keep them from the Air. + +When you spend them, lay them first in warm water, and then in cold, to +take away the bitterness. + + +264. _To make Clove or Cinamon Sugar._ + +Put Sugar in a Box, and lay Spices among it, and close up the Box fast, +and in short time it will smell and tast very well. + + +265. _To make Irish_ Aquavitae. + +Take to every Gallon of good _Aquavitae_, two Ounces of Licoras bruised, +two ounces of Aniseeds bruised, let them stand six days in a Vessel of +Glass close stopped, then pour out as much of it as will run clear, +dissolve in that clear six great spoonfuls of the best Molasses, then +put it into another Glass, then add to it some Dates and Raisins of the +Sun stoned; this is very good for the Stomach. + + +266. _To distil Roses speedily._ + +Stamp your Roses in a Mortar with a little Rosewater, and then distill +them: This way will yield more water by much than the common way. + + +267. _To make Scotch Brewis._ + +Take a Manchet and pare off the crust then slice it thin and whole round +the Loaf, and lay these slices into a deep dish cross ways, one slice +lying upon the edge of the other a little, that they may lye quite cross +the dish, then fill it up with Cream and put whole Spice therein, so set +it over a Chafing-dish of Coals very hot, and always cast the Cream all +over the Bread with a spoon till all be spent, which will be above an +hour, then take some Sack and sweeten it with Sugar, and pour all over +it, and serve it to the Table. + + +268. _To make fine Black Puddings._ + +Take the Blood of a Hog, and strain it, and let it stand to settle, +putting in a little Salt while it is warm, then pour off the water on +the top of the Blood, and put so much Oatmeal as you think fit, let it +stand all night, then put in eight Eggs beaten very well, as much Cream +as you think fit, one Nutmeg or more grated, some Pennyroyal and other +Herbs shred small, good store of Beef Sewet shred very small, and a +little more Salt, mix these very well together, and then have your Guts +very well scoured, and scraped with the back of a Knife, fill them but +not too full, then when you have tyed them fast, wash them in fair +water, and let your water boil when they go in; then boil them half an +hour, then stir them with the handle of a Ladle and take them up and lay +them upon clean straw, and prick them with a Needle, and when they are a +little cool put them into the boiling water again, and boil them till +they are enough. + + +269. _To make the best Almond-Puddings._ + +Take a quart of thick Cream and boil it a while with whole Spice, then +put in half a pound of sweet Almonds blanched and beaten to a Paste with +Rosewater, boil these together till it will come from the bottom of the +Posnet, continually stirring it for fear it burn: + +Then put it out, and when it is cool, put in twelve yolks of Eggs, and +six Whites, some Marrow in big Bits, or Beef Suet shred small, as much +Sugar as you think fit, then fill your Guts being clean scraped; you may +colour some of them if you please, and into some put plumped Currans, +and boil them just as you do the other. + + +270. _To make a Rice pudding to bake._ + +Take three Pints of Milk or more, and put therein a quarter of a Pound +of Rice, clean washed and picked, then set them over the fire, and let +them warm together, and often stir them with a wooden Spoon, because +that will not scrape too hard at the bottom, to make it burn, then let +it boil till it be very thick, then take it off and let it cool, then +put in a little Salt, some beaten Spice, some Raisins and Currans, and +some Marrow, or Beef Suet shred very small, then butter your Pan, and so +bake it, but not too much. + + +271. _To make a Pudding of wild Curds._ + +Take wild Curds and Cream with them, put thereto Eggs, both yolks and +whites, Rosewater, Sugar, and beaten Spice with some Raisins and +Currans, and some Marrow, and a little Salt, then butter a Pan, and bake +it. + + +272. _To make Pudding of Plum Cake._ + +Slice your Cake into some Cream or Milk, and boil it, and when it is +cold, put in Eggs, Sugar, a little Salt and some Marrow, so butter a Pan +and bake it, or fill guts with it. + + +273. _To make Bisket Pudding._ + +Take Naples Biskets and cut them into Milk, and boil it, then put in +Eggs, Spice Sugar, Marrow, and a little Salt, and so boil it and bake +it. + + +274. _To make a dry Oatmeal Pudding._ + +Take your Oatmeal well picked, and put into it a little Salt, some +Raisins and Currans, and some beaten spice, and good store of Beef Suet +finely shred, so tie it up hard in a Cloth, and let your water boil when +you put it in; and let it boil very well; if you would butter it, then +leave out the Suet; and if you would leave out the Fruit, then put in +sweet herbs good store. + + +275. _To make Almond puddings a different way from the other._ + +Take two Manchets and grate them, then scald them in some Cream, then +put in some Almonds Blanched and beaten as you do other, with Rosewater, +let there be about half a pound, then put in eight Eggs well beaten, +some Spice, Sugar, Salt and Marrow, and having your Guts well scowred +and scraped, fill them, but not too full, and boil them as you do the +other; or bake it if you please; Currans will do well in it. + + +276. _To make a Quaking Pudding._ + +Take Grated Bread, a little Flower, Sugar, Salt, beaten Spice, and store +of Eggs well beaten, mix these well, and beat them together, then dip a +clean Cloth in hot water, and flower it over, and let one hold it at +the four corners till you put it in, so tie it up hard, and let your +Water boil when you put it in, then boil it for one hour, and serve it +in with Sack, Sugar and Butter. + + +277. _To make good Dumplings._ + +Take some Flower and a little Salt, and a little Ale-Yest, and so much +water as will make it into a Paste, so let your water boil when you do +put them in; boil them but a little while, and then butter them. + + +278. _Another way to make Dumplings._ + +Take half a quarter of a Peck of Flower, and one Egg, yolk and white, +half a Pound of Butter broke in little Bits, mix them together with so +much cold Milk as will make it up, do not break your Butter too small, +for then they will not flake; make them up like Rouls of Butter, and +when your water boils, put them in, and do not boil them too much, then +butter them. + + +279. _Another way to make Dumplings._ + +Take Flower and temper it very light with Eggs, Milk, or rather Cream, +beaten Spice, Salt, and a little Sugar, then wet a Cloth in hot water, +and flower it, and so boil it for a Pudding, or else make it pretty +stiff with the Flower and a little grated Bread, and so boil them for +Dumplings, then butter them, and serve them in. + + +280. _To make a green Pudding to Butter._ + +Take a Quart of Cream and boil it, then put in twelve Eggs, yolks and +whites well beaten, and one Manchet grated small, a little salt, beaten +Spice and some Sugar: + +Then colour it well with some Juice of Spinage, or if you will have it +yellow, colour it with Saffron, so boil it in a wet Cloth flowred as +before, and serve it in with Wine, Sugar and Butter, and stick it with +blanched Almonds split in halves, and pour the sauce over it, and it +will look like a Hedghog. + +You may at some time stick it with Candied Orange Pill or Limon Pill, or +Eringo Roots Candied, you may sometimes strew on some Caraway Comfits, +and if you will bake it, then put in some Marrow, and some Dates cut +small: thus you have many Puddings taught in one. + + +281. _To make a Pudding of a Hogs Liver._ + +Take your liver and boil it in water and salt, but not too much; + +Then beat it fine in a Mortar, and put to it one Quart of Cream, a +little Salt, Rosewater, Sugar, beaten Spice and Currans, with six Eggs +beaten very well: mix it well. + +And if you bake it, put in Marrow, or if you boil it in Skins. + +But if you boil it in a Cloth, then leave it out; and butter it when it +is boiled. + + +282. _To make a Rasberry Pudding._ + +Take a Quart of Cream and boil it with whole Spice a while, then put in +some grated Bread, and cover it off the Fire, that it may scald a +little; then put in eight Eggs well beaten, and sweeten it with Sugar; +then put in a Pint or more of whole Rasberries, and so boil it in a +Cloth, and take heed you do not boil it too much, then serve it in with +Wine, Butter and Sugar. + +You may sometimes leave out the Rasberries, and put in Cowslip Flowers, +or Goosberries. + + +283. _To make a Calves foot Pudding._ + +Take those which are tenderly boiled and shred them small with +Beef-Suet, then put to four Feet one quart of Cream and eight Eggs well +beaten, a little Salt, some Rosewater and Sugar, some beaten Spice, and +one pound of Currans; mix all these well together, and boil it or bake +it; but if you would Butter it, then do not put in Suet. + + +284. _To make a Pudding to rost._ + +Take a Pint of Cream, scald a little grated Bread in it, then put in +three Eggs beaten, a little Flower, Currans, beaten Spice, Suet, Sugar +and Salt, with some Beef Suet finely shred, make it pretty stiff, and +wrap it in a Lambs Caul, and rost it on a Spit with a Loin of Lamb; if +you please, you may put in a little Rosewater. + + +285. _To make Cream of divers things._ + +Take a Quart of Cream and boil it a while, then put in eight yolks of +Eggs, and six Whites well beaten, put them in over the Fire, and stir +them lest they turn, then when it is almost enough, put in some Candied +Eringo Root, Orange or Limon Pill Candied, and cut thin, preserved +Plums, without the Stones, Quince, Pippin, Cherries, or the like; if you +do not like it so thick, put fewer Eggs into it. + + +286. _To make Cream of Artichoke Bottoms._ + +Take a Quart of Cream and boil it with a little whole Mace a while; then +have your Artichoke Bottoms boiled very tender, and bruise them well in +a Mortar, then put them into the Cream, and boil them a while, then put +in so many yolks of Eggs as you think fit, and sweeten it to your taste; +when you think it is enough, pour it out, and serve it in cold. + + +287. _To pickle Barberries._ + +Take your Barberries and pick out the fairest Bunches of them, then take +the Refuse, and with some Water and Salt, so strong as will bear an Egg, +boil them together for half an hour or more, then lay your fair Bunches +into a Pot, and when the Liquor is cold, pour it over them. + + +288. _To pickle French Beans._ + +Take them before they be too old, and boil them tender, then put them +into a pickle made with Vinegar and Salt, and so keep them; it is a very +good and pleasant Sallad. + + +289. _To pickle Oysters._ + +Take your great Oysters, and in opening them save the Liquor, then +strain it from dross, add to it some White Wine, and White Wine Vinegar, +and a little Salt, and so let them boil together a while, putting in +whole Mace, whole Cloves, whole Pepper, sliced Ginger, and quartered +Nutmegs, with a few Bay leaves; when the Liquor is boiled almost enough, +put in your Oysters and plump them, then lay them out to cool, then put +them into a Gally-pot or Barrel, and when the Liquor is cool, pour it +over them, and keep them from the Air. + + +290. _To make the best sort of Mustard._ + +Dry your Seed very well, then beat it by little and little at a time in +a Mortar, and sift it, then put the Powder into a Gally-pot, and wet it +with Vinegar very well, then put in a whole Onion, pilled but not cut, +a little Pepper beaten, a little Salt, and a lump of stone Sugar. + + +291. _Another sort of Mustard._ + +Dry your Horse-Radish Roots in an Oven very dry, then beat them to +Powder and sift them, and when you would use any, wet it with Wine +Vinegar, and so it will rather be better than the other. + + +292. _To keep boiled powdered Beef long after it is boiled._ + +When your Beef is well powdered, and boiled thorowly, and quite cold, +wrap it up close in a linnen cloth, and then a woollen one, and so keep +it in a Chest or Box from the Air. + + +293. _To make Clouted Cream._ + +Take three Gallons of new Milk, set it on the fire, and boil it, then +put in two Quarts of Cream, and stir it about for a while over the fire, +then pour it out into several pans, and cover it till the next morning, +then take it off carefully with a Skimmer, and put it all into one dish +one upon another, then eat it with Wine and Sugar. + + +294. _An excellent Damask Powder._ + +Take of Orrice half a Pound, Rose leaves four Ounces, Cloves one Ounce, +_Lignum Rhodium_ two Ounces, _Storax_ one Ounce and an half, _Benjamin_ +one Ounce and an half, Musk and Civet of each ten Grains, beat them +altogether grosly, save the Rose leaves you must put in afterwards. This +is a very fine Powder to lay among Linnen. + + +_The End of the First Part._ + + + + +THE + +SECOND PART + +OF + +The Queen-like Closet: + +Having an Addition of what hath already been treated of, and directing a +very true and excellent way for all manner of COOKERY, both FISH, FLESH, +and PASTRY; + +_Shewing_, + +The true SEASONING of all Things for Compleat TABLES: + +_Also_ + +All Kinds of SAUCES & PICKLES, in a very brevious way. + + +Here is to be noted, that in divers of these Receipts there are +Directions for two or three several Things in one, not confounding the +Brains with multitudes of Words, to little or no purpose, or vain +Expressions of things with are altogether unknown to the Learned as well +as to the Ignorant: This is really imparted for the good of all the +FEMALE SEX. + + +By _Hannah Wolley_, alias _Chaloner_. + + +_London_, Printed for _R. Lowndes_. 1672 + + + + +THE + +Queen-like CLOSET, + +OR + +Rich Cabinet. + + +THE SECOND PART. + + +1. _To make Elder Vinegar and to colour it._ + +Take of your best white Wine Vinegar, and put such a quantity of ripe +Elder Berries into it as you shall think fit, in a wide mouth'd Glass, +stop it close, and set it in the Sun for about ten days, then pour it +out gently into another Glass, and keep it for your use; thus you may +make Vinegar of Red Roses, Cowslipps, Gilliflowers, or the like. + + +2. _To make Metheglin, either Brown or White, but White is best._ + +Take what quantity you please of Spring-Water, and make it so strong +with Honey that it will bear an Egg, then boil it very well, till a good +part be wasted, and put in to it boiling a good quantity of whole Spice, +Rosemary, Balm, and other cordial and pleasant Herbs or Flowers. + +When it is very well boiled, set it to cool, it being strained from the +Herbs, and the Bag of Spices taken out; + +When it is almost cold, put in a little Yest, and beat it well, then put +it into Vessels when it is quite cold, and also the Bag of Spice, and +when it hath stood a few days, bottle it up; if you would have it red, +you must put the Honey to strong Ale Wort in stead of Water. + + +3. _To make Collar'd Beef._ + +Take a good Flank of Beef, and lay it in Pump water and Salt, or rather +Saltpeter, one day and one night, then take Pepper, Mace, Nutmegs, +Ginger, and Cloves, with a little of the Herb called Tarragon, beat your +Spice, shred your Tarragon, and mingle these with some Suet beaten +small, and strew upon your Beef, and so rowl it up, and tie it hard, and +bake it in a pot with Claret Wine and Butter, let the pot be covered +close, and something in the pot to keep the Meat down in the Liquor that +it may not scorch, set it into the Oven with Houshold bread, and when it +is baked, take it out, and let it cool, then hang it up one night in the +Chimney before you eat it, and so as long as you please. + +Serve it in with Bay Leaves, and eat it with Mustard and Sugar. + + +4. _To make Almond Puddings with French Rolls or Naples Biskets._ + +Take a Quart of Cream, boil it with whole Spice, then take it from the +Fire, and put in three Naples Biskets, or one Penny French Roll sliced +thin, and cover it up to scald; when it is cold, put in four Ounces of +sweet Almonds blanched, and beaten with Rosewater, the Yolks of eight +Eggs, and a little Marrow, with as much Sugar as you think fit, and a +little Salt; you may boil it, or bake it, or put it into Skins; if it be +boiled or baked, put Sugar on it when you serve it in. + + +5. _To make Barley Cream._ + +Take two Ounces of French Barley, and boil it in several Waters, then +take a quart of Cream, and boil it with whole Spice, put in your Barley, +and boil them together very well, + +Then put in the yolks of six Eggs well beaten, and as much Sugar as you +think fit; stir them well over the fire, then poure it out, and when it +is cold serve it in; thus you may make Rice Cream, onely do not boil +that, but a very little in Milk, before you put it into the Cream. + + +6. _To make Cheese-cakes._ + +Take four Gallons of new Milk, set it with a little Runnet, and when it +is come, break it gently, and whey it very well, then take some Manchet, +first scalded well in new Milk, let the Milk be thick with it, and while +it is hot, put in a quarter of a pound of fresh Butter, and stir it in, +when it is cold, mix that and your curd together very well, then put in +one Pound and half of plumped Currans, some beaten Spice, a very little +Salt, Rosewater, and the yolks of eight Eggs, half a Pint of Cream, and +a little Sugar, mix them well together, then make some Paste, with +Flower, Butter, the yolk of an Egg and fair water, and roul it out thin, +and so bake them in bake-pans, and do not let them stand too long in the +Oven. + + +7. _Another way for Cheese-cakes._ + +Take the Curd of four Gallons of new Milk, and put thereto half a pound +of Almonds blanched and beaten fine with Rosewater, then put in one Pint +of Raw Cream, the yolks of ten Eggs, some beaten Spice, a little Salt, +one pound and half of plumped Currans, a little Rosewater, and some +Sugar, and so mix them very well, and put them into your Crust and bake +them. + + +8. _Another way for Cheese-cakes._ + +Take the Curd of four Gallons of new Milk, beat it well in a Mortar with +half a pound of fresh Butter, and then season it as you do the other +above-named. + + +9. _Another way for Cheese-cakes._ + +Take the same quantity of Curd, and mix it with half a Pound of Rice +boiled tender in Milk, one quarter of a pound of fresh Butter, the yolks +of eight Eggs, one Pint of Cream, beaten Spice, two pounds of Currans +first plumped, Rosewater and Sugar, and a little Salt, and so bake them, +not too much. + + +10. _To make fresh Cheese._ + +Take some very tender Cheese-Curd, stamp it very well in a Mortar with a +little Rosewater, wherein whole Spice hath been steeped, then let it +stand in a little Cullender about half an hour, then turn it out into +your Dish, and serve it to the Table with Cream, Wine, and Sugar. + + +11. _Another way for a fresh Cheese._ + +Take a quart of Cream, and boil in it whole Spice, then stir in the +yolks of eight Eggs, and four whites well beaten, and when they are hot, +put in so much Sack as will give it a good taste, then stir it over the +Fire till it runneth on a Curd, then beat it in a Mortar as the other, +and serve it to the Table with Cream and Sugar. + + +12. _To make Oatmeal Pudding._ + +Take Oatmeal beaten fine, put to it some Cream, beaten Spice, Rosewater +and Sugar, some Currans, some Marrow, or Beef Suet shred fine, and a +little Salt, then Butter your pan and bake it. + + +13. _Puddings in Balls to stew or to fry._ + +Take part of a Leg of Veal, parboil it, and shred it fine with some Beef +Suet, then take some Cream, Currans, Spice, Rosewater, Sugar and a +little Salt, a little grated Bread, and one handful of Flower, and with +the yolks of Eggs make them in Balls, and stew them between two Dishes, +with Wine and Butter, or you may make some of them in the shape of +Sausages, and fry them in Butter, so serve them to the Table with Sugar +strewed over them. + + +14. _To boil Pigeons._ + +Take your largest Pigeons and cut them in halves, wash them and dry +them, then boil a little water and Salt with some whole Spice, and a +little Faggot of sweet Herbs, then put in your Pigeons and boil them, +and when they are enough, take some boiled Parsley shred small, some +sweet Butter, Claret Wine, and an Anchovy, heat them together, then put +in the yolks of Eggs, and make it thick over the Fire, then put in your +Pigeons into a Dish, garnished with pickled Barberries and raw Parsley, +and so pour over them your Sawce, and serve it to the Table. + + +15. _To make an Apple Tansie._ + +Take a Quart of Cream, one Manchet grated, the yolks of ten Eggs, and +four Whites, a little Salt, some Sugar, and a little Spice, then cut +your Apples in round thin slices, and lay them into your Frying-Pan in +order, your Batter being hot, when your Apples are fried, pour in your +Butter, and fry it on the one side, then turn it on a Pie-Plate and +slide it into the Pan again, and fry it, then put it on a Pie-Plate, and +squeez the Juice of a Limon over it, and strew on fine Sugar, and serve +it so to the Table. + + +16. _To make a green Tansie to fry, or boil over a Pot._ + +Take a Quart of Cream, the yolks of one dozen of Eggs and half, their +Whites well beat, mix them together, and put in one Nutmeg grated, then +colour it well with the Juice of Spinage, and sweeten it with Sugar; +then fry it with Butter as you do the other, and serve it in the same +manner; but you must lay thin slices of Limon upon this. + +If you will not fry it, then butter a Dish, and pour it therein, and set +it upon a Pot of boiling water till it be enough; this is the better +and easier way. + +Thus you may make Tansies of any other things, as Cowslips, Rasberries, +Violets, Marigolds, Gilliflowers, or any such like, and colour them with +their Juice; you may use green Wheat instead of Spinage. + + +17. _To make an Amulet._ + +Take twelve Eggs, beat them and strain them, put to them three or four +spoonfuls of Cream, then put in a little Salt, and having your +frying-pan ready with some Butter very hot, pour it in, and when you +have fryed it a little, turn over both the sides into the middle, then +turn it on the other side, and when it is fryed, serve it to the table +with Verjuice, Butter and Sugar. + + +18. _To make a Chicken-Pie._ + +Make your Paste with cold Cream, Flower, Butter and the yolk of an Egg, +roul it very thin, and lay it in your Baking-pan, then lay Butter in the +Bottom. + +Then lay in your Chickens cut in quarters with some whole Mace, and +Nutmeg sliced, with some Marrow, hard Lettuce, Eryngo Root, and Citron +Pill, with a few Dates stoned and sliced: + +Then lay good store of Butter, Close up your Pie and Bake it: + +Then Cut it open, and put in some Wine, Butter, and Sugar with the Yolks +of two or three Eggs well beaten together over the fire, till it be +thick, so serve it to the Table, and garnish your Dish with some pretty +Conceits made in Paste. + + +19. _To make a Collar of Brawn of a Breast of Pork._ + +Take a large Breast of Pork, and bone it, then roul it up, and tie it +hard with a Tape, then boil it water and Salt till it be very tender, +then make Souce drink for it with small Beer, Water and Salt, and keep +it in it: + +Serve it to the Table with a Rosemary Branch in the middle of it, and +eat it with Mustard. + + +20. _To souce Veal to eat like Sturgeon._ + +Take what part of Veal you like best, and boil it with water and salt, +and a bundle of sweet herbs, and a little Limon Pill; when it is boiled +enough, put into your Liquor so much Vinegar as will make it tast sharp, +and a Limon sliced, and when it is cold, put in your Veal, and when it +hath lain four or five days, serve it to the Table with Fennel, and eat +it with some Vinegar; you must tie it up as you do Brawn. + + +21. _To make a Pasty of a Breast of Veal._ + +Take half a peck of fine Flower, and two pounds of Butter broken into +little bits, one Egg, a little Salt, and as much cold Cream, or Milk as +will make it into a Paste; when you have framed your Pasty, lay in your +Breast of Veal boned, and seasoned with a little Pepper and Salt, but +first you must lay in Butter. + +When your Veal is laid in, then put in some large Mace, and a Limon +sliced thin, Rind and all, then cover it well with Butter, close it and +bake it, and when you serve it in, cut it up while it is very hot, put +in some white wine, sugar, the yolks of Eggs, and Butter being first +heated over the Fire together; this is very excellent meat. + + +22. _To make a Pigeon-Pie._ + +Make your Paste as for the Pasty, roul it thin, and lay it into your +baking-pan, then lay in Butter, then mix Pepper and Salt and Butter +together, and fill the bellies of your Pigeons, then lay them in, and +put in some large Mace, and little thin slices of Bacon, then cover them +with Butter, and close your Pie, and bake it not too much. + + +23. _To boil a Capon or Hen with Oysters._ + +Take either of them, and fill the Belly of it with Oysters, and truss +it, then boil it in white Wine, Water, the Liquor of the Oysters, a +Blade or two of Mace, a little Pepper whole, and a little Salt; when it +is boiled enough, take the Oysters out of the belly, and put them into a +Dish, then take some Butter, and some of the Liquor it was boiled in, +and two Anchoves with the yolks of Eggs well beaten, heat these together +over the fire, and then put your Oysters into it, then garnish your Dish +with Limon sliced thin, and some of the Oysters, also some pickled +Barberries and raw Parsley, then lay your Capon or Hen in the middle of +it, and pour the sauce upon the Breast of it, then lay on sliced Limon +and serve it in. + + +24. _To make an Olio._ + +First lay in your Dish a Fricasy made of a Calves-head, with Oisters and +Anchovies in it, then lay Marrow-bones round the Dish, within them lay +Pigeons boiled round the Dish, and thin slices of Bacon, lay in the +middle upon your Fricasy a powdred Goose boiled, then lay some +sweet-breads of Veal fryed, and balls of Sawsage-meat here and there, +with some Scotch Collops of Veal or of Mutton: Garnish your Dish with +Limon or Orange and some toasts for the Marrow so serve it in. + + +25. _To make Cracknels._ + +Take half a Pound of fine Flower, and as much fine Sugar, a few +Coriander seeds bruised, and some Butter rubbed into the Flower, wet it +with Eggs, Rosewater and Cream, make it into a Paste, and rowl it in +thin Cakes, then prick them and bake them; then wash them over with Egg +and a little Rosewater, then dry them again in the Oven to make them +crisp. + + +26. _To make good Sauce for a boiled Leg of Mutton._ + +Take the best Prunes and stew them well with white Wine or Claret, and +some whole Spice, then drain them into a Dish and set it over a Chafing +dish of Coles; put to it a little grated Bread, juice of Limon and a +little salt, then lay your Mutton in a Dish, being well boiled with +water and salt, pour your sauce to it: + +Garnish your Dish with Limon, Barberries, Parsly, and so serve it in. + + +27. _To rost Pork without the Skin._ + +Take any joint of small Pork, not salted and lay it to the fire till the +Skin may be taken off, then take it from the fire and take off the Skin, +then stick it with Rosemary and Cloves, and lay it to the fire again, +then salt it and rost it carefully, then make Sauce for it with Claret +Wine, white bread sliced thin, a little water, and some beaten Cinamon; +boil these well together, then put in some Salt, a little Butter, +Vinegar, or Juice of Limon, and a little sugar, when your Pork is rosted +enough, then flower it, and lay it into a Dish with the Sauce, and +serve it in. + + +28. _To roste a Pig like Lamb._ + +Take a Pig--cut it in quarters, and truss it like quarters of Lamb, then +spit it, and rost it till you may take off the Skin, then take the Spit +from the fire, and take the skin clean off, then draw it with Parsly, +and lay it to the fire, baste it with Butter, and when it is enough, +flower it and serve it to the Table with Butter, the Juice of Orange, +and gross Pepper, and a little Salt. + + +29. _To make Codling Cream._ + +Take fair Codling Apples, and when you have scalded them very well, peel +them, and put them into warm water over a few Embers covered close till +they are very green, then take a quart of Cream and boil it with a blade +of Mace, and then bruise six of your Codlings very well, and when your +Cream is almost cold, put in your Codlings, and stir them very well over +a slow fire for fear they turn, then put in the yolks of Eggs well +beaten, and what Sugar you think fit, and let it be upon the fire, +stirring it till you think it be enough, then serve it in cold. + + +30. _A very dainty Summer Dish._ + +Set a little morning Milk with Runnet, as for a Cheese, when it is come, +slice it out with a thin Slice, and lay it into the Dish you mean to +serve it in, and put to it a little raw Cream, what Wine you please, and +some Sugar, and so eat it. + + +31. _To Butter Lobsters, Crabs or Crafish._ + +Take out their Meat and Mince it small, and set it over a Chafing dish +of Coals with a little white Wine, a little Salt, and a blade of Mace, +and when it is very hot, put in some Butter and some Crums of white +bread, then warm the shells against the fire, and fill them again with +their Meat, and so serve them in. + +You may do Shrimps or Prawns thus, only you must not put them into the +shells, again, but garnish your Dish with them. + + +32. _To make a very good Cheese._ + +Take a Pail full of Morning Milk and Stroakings, and set it together +with two spoonfuls of Runnet, and cover it; when it is come, put it +into the wheying-Cloth gently, and break it as little as you can; when +the Whey is run clean from it, put it into the Vat, and turn it in the +Evening, next morning take it out and salt it a little, and turn it +twice a day upon a clean Board, and when it is a week old, lay it into +some Nettles, and that will mellow it. + +Before you set your Milk, you may if you please, colour it with the +juice of Marigolds, Spinage or Sage. + + +33. _To boil a Rump of Beef._ + +Take a Rump of Beef a little salted, and boil it in as much Water, as +will cover it, and boil a Net full of hard Lettice with it, and when it +is boiled, take your hard Lettice, some Wine, either White or Claret, +some Gravie, some Butter and some Nutmeg, and warm them together; then +Dish your Meat, and pour your Sauce over it, and garnish your Dish with +Parsley. + + +34. _To make fritters of Liver or of any other Meat._ + +Take your Liver, Capon or Veal, parboil it, mince it small, and then put +to it some Cream, Eggs, Spice and Salt, and make it pretty thick, and so +fry them; you may add a little Flower if you will, serve them in with +beaten Spice and Sugar strewed over them. + + +35. _To make an Almond Pudding to be baked and Iced over._ + +Take a pound of Almonds blanched and beaten with Rosewater, the Yolks +and Whites of twelve Eggs well beaten and strained, then put in Sugar, +beaten Spice and Marrow, with a little Salt, not in too hot an Oven; let +this be baked; when it is baked, stick it full of blanched Almonds, and +Ice it over with Sugar, Rosewater, and the White of an Egg beaten +together, then set it into the Oven again, that the Ice may rise and +dry, then serve it to the Table with fine Sugar strewed upon the brims +of the Dish. + + +36. _To souce a Pig in Collars._ + +Take the two sides of a large fat Pig and bone them, then take Sage, +Salt and grated Nutmeg a good quantity, and strew all over the insides +of them, then roul them up hard, and tie them well with a Tape, then +boil them, and also the Head very well in Salt and Water till they be +tender; then take them out of the Liquor, and lay them to cool, then put +some Vinegar and a Limon sliced into your Liquor, and heat it again, and +when it is cold, put in your Collars and Head, and when they have lain a +week, serve them to the Table with Mustard. + + +37. _To bake Venison or Mutton to keep six or eight Months._ + +Take a haunch of Venison, or for want of it, take a large Leg of Mutton, +bone it, and stuff it well with gross Pepper, Cloves, Mace and Nutmeg +mingled, with Salt, then rub it all over with the like, then put it into +a Pot with good store of Butter, and bake it with Houshold Bread, and +let it be pasted over. + +Then pour out all the Liquor, and when it is cold, take only the Fat, +and some more Butter, and melt them together in a Stone-Pot set into a +Kettle of boiling water, then pour it into the Pot to your Venison or +Mutton, and so keep it, slice it out, and serve it to the Table with +Mustard and Sugar, and garnish it with Bay Leaves. + + +38. _To pot Pigeons, or wild Fowl, or a Goose or Rabbits._ + +Take either of these, and fill their bellies with the before named +Spices and Salt and Butter, and rub them over with the same, then do +just as you do the Venison. + + +39. _To boil a large Pike and Eels together._ + +Take a large Pike, and gut him and wash him, and be sure to save what is +good within him, then take two great Eels and scowr them well, throw +away their Heads, gut them, and wash them well, and cut them in pieces, +then boil some white Wine and Water, Salt and sweet Herbs together, with +some whole Spice, and when it boils apace, put in your Fish, and when it +is enough, take some of the Liquor, two Anchovies, some Butter and some +Shrimps taken out of their Shells, and heat all these together, then put +in the yolks of two or three Eggs, and heat all together, then lay some +Sippets of French Bread into your Dish, and set over a Chafingdish of +Coals, and lay your Fish in order upon them, then pour your Sawce all +over it, and garnish your Dish with Shrimps, Barberries and raw Parsley, +so serve it to the Table very hot. + + +40. _To roste Eels with Bacon._ + +Take great Eels and scour them well, and throw away the Heads, gut them, +and cut them in pieces, then cut some fat Bacon very thin, and wrap them +in it, and some Bay Leaves, and so tie them fast to the Spit, and roste +them, and baste them well with Claret Wine and Butter, and when they are +enough dredge them over with grated bread, and serve them with Wine, +Butter, and Anchovies; Garnish your Dish as you please. + + +41. _To make a Pie with Eels and Oisters._ + +Make your Paste, and roul it thin, and lay it into your baking Pan, then +take great Eels and flay them, and gut them, cut them in pieces, and +wash them, and dry them, then lay some Butter into your Pie, and season +your Eels with Pepper, Salt, Nutmeg, Cloves and Mace, and lay them in, +then cover them all over with greast Oisters, and put in three or four +Bay Leaves, then put in more of your beaten Spices and Salt, then cover +them well with Butter, and put in two or three Spoonfuls of white Wine, +so close it and bake it, then serve it in hot to the Table. + + +42. _To make a Pie with Parsneps and Oisters very good._ + +Take your Parsneps tenderly boiled; and slice them thin, then having +your Paste ready laid in your baking-pan, put in a good store of Butter, +then lay in a Lay of Parsneps, and some large Mace, and Pepper cracked, +then some Oisters and Yolks of Eggs hard boiled, then more Spice and +butter, then more Parsneps, then more Oisters, then more hard Eggs, more +Spice, and cover it well, and bake it, and serve it in hot. + + +43. _To dress Artichoke Suckers._ + +Take your Suckers of Artichokes, and pare them as you would an Apple, +and cast them into water to keep their Colour; and to take away the +bitterness of them, put also to them the meat which is in the stalks of +great Artichokes, then boil Water and Salt together, and when it is +boiling apace, put in your Suckers and Stalks tied up in a thin Cloth +with a blade or two of Mace, and when they are enough, melt some Butter +and Vinegar together very thick and hot, and a little Pepper with it, +then lay them in a Dish, and pour the Sauce over them, strew on a little +Salt, and about the Dishes, and so serve it in. + + +44. _To boil Cucumbers._ + +Take your largest Cucumbers, and wash them and put them into boiling +water made quick with Salt, then when they are boiled enough, take them +and peel them and break them into a Cullender, and when the Water is +well drained from them, put them into a hot Dish, and pour over them +some Butter and Vinegar a little Pepper and Salt, strew Salt on your +Dish brims, lay some of the Rind of them about the Dish cut in several +Fancies, and so serve them to the Table. + + +45. _To make several Sallads, and all very good._ + +Take either the stalks of Mallows, or Turnip stalks when they run to +seed, or stalks of the herb Mercury with the seedy head, either of these +while they are tender put into boiling Water and Salt, and boiled +tender, and then Butter and Vinegar over them. + + +46. _To make a Sallad of Burdock, good for the Stone, another of the +tender stalks of Sow-thistles._ + +Take the inside of the Stalks of Burdock, and cut them in thin slices, +and lay them in water one whole day, shifting them sometimes, then boil +them, and butter them as you do the forenamed. + +Also the tender Stalks of Sow-thistles done in like manner, are very +good and wholsome. + + +47. _To make a Tart of Spinage._ + +Take a good quantity of green Spinage, boil it in water and salt, and +drain it well in a Cullender, then put to it plumped Currans, Nutmeg, +Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs +beaten fine, then having your Paste ready laid in your baking-pan, lay +in a little butter, and then your Spinage, and then a little Butter +again; so close it, and bake it, and serve it to the Table hot, with +Sugar strewed over it. + + +48. _Artichoke Cream._ + +Take the tender bottoms of Artichokes, and beat them in a Mortar, and +pick out all the strings, then boil a quart of Cream with large Mace and +Nutmeg, then put in your bottoms, and when they have boiled a while, put +in the yolks of six Eggs well beaten, and so much Sugar as you think +fit, and heat them together over the fire, then pour it into a Dish, and +when it is cold serve it in with Sugar strewed over it. + + +49. _To make very fine Rolls for Noble Tables._ + +Take half a Peck of fine Flower, the yolks of 4 Eggs and a little Salt, +with a Pint of Ale yest, mix them together, and make them into a Paste +with warm Milk and a little Sack, them mould it well, and put it into a +warm Cloth to rise, when your Oven is hot, mould it again, and make it +into little Rolls, and bake them, then rasp them, and put them into the +Oven again for a while, and they will eat very crisp and fine. + + +50. _To make short Rolls._ + +Take half a peck of fine Flower, and break into it one pound and half of +fresh Butter very small, then bruised Coriander seeds, and beaten Spice +with a very little Salt and some Sugar, and a Pint of Ale-yest, mix them +well together, and make them into a Paste with warm Milk and Sack: + +Then lay into it a warm Cloth to rise, and when your Oven is hot, make +it into Rolls, and prick them, and bake them, and when they are baked, +draw them and cover them till they be cold; these also eat very finely, +if you butter some of them while they are hot. + + +51. _To dress Soals a fine way._ + +Take one pair of your largest Soals, and flay them on both sides, then +fry them in sweet Suet tried up with Spice, Bay leaves, and Salt, then +lay them into a Dish, and put into them some Butter, Claret Wine and two +Anchovies, cover them with another Dish, and set them over a Chafingdish +of Coals, and let them stew a while, then serve them to the Table, +garnish your Dish with Orange or Limon, and squeeze some over them. + + +52. _To stew Fish in the Oven._ + +Take Soals, Whitings or Flounders, and put them into a Stew-pan with so +much water as will cover them, with a little Spice and Salt, a little +white Wine or Claret, some Butter, two Anchovies, and a bundle of sweet +herbs, cover them and set them into an Oven not too hot; when they are +enough, serve them in; Garnish your Dish wherein they lie with +Barberries, raw Parsley, and slices of Limon, and lay Sippets in the +bottom. + + +53. _To bake Collops of Bacon and Eggs._ + +Take a Dish and lay a Pie-plate therein, then lay in your Collops of +Bacon, and break your Eggs upon them. + +Then lay on Parsley, and set them into an Oven not too hot, and they +will be rather better than fried. + + +54. _To make Furmity._ + +Take some new Milk or Cream, and boil it with whole Spice, then put in +your Wheat or Pearl Barley boiled very tender in several Waters, when it +hath boiled a while, thicken it with the yolks of Eggs well beaten, and +sweeten it with Sugar, then serve it in with fine Sugar on the Brims of +the Dish. + + +55. _To make Barly Broth._ + +Take French Barley boiled in several waters, and to a Pound of it, put +three quarts of water, boil them together a while with some whole Spice, +then put in as many Raisins of the Sun and Currans as you think fit, +when it is well boiled, put in Rosewater, Butter and Sugar, and so eat +it. + + +56. _To make Barley Broth with Meat._ + +Take a Knuckle of Veal, and the Crag-end of a Neck of Mutton, and boil +them in water and salt, then put in some Barly, and whole Spice, and +boil them very well together, then put in Raisins stoned, and Currans, +and a few Dates stoned and sliced thin; when it is almost enough, put in +some Cream, and boil it a while, then put in plumped Prunes, and the +yolks of Eggs, Rosewater and Sugar, and a little Sack, so serve it in; +Garnsh your Dish with some of the Raisins and Prunes and fine Sugar; +this is very good and nourishing for sick or weak people. + + +57. _To make Furmity with Meat-Broth._ + +Boil a Leg of Beef in water and salt, and put in a little whole Spice; +when it is boiled tender; take it up, and put into the Broth some Wheat +ready boiled, such as they sell in the Market, and when that hath boiled +a while, put in some Milk, and let that boil a while, then thicken it +with a little Flower, or the yolks of Eggs, then sweeten it with Sugar, +and eat it. + + +58. _To make Furmity with Almonds._ + +Take three Quarts of Cream, and boil it with whole Spice, then put in +some pearled Barley first boiled in several waters, and when they have +boiled together a while, then put in so many blanched Almonds beaten +fine with Rosewater, as you think may be enough, about four Ounces of +Barly to this quantity of Cream will be enough, and four Ounces of +Almonds, boil them well together, and sweeten it with Sugar, and so +serve it in, or eat it by the way, you may put in Saffron if you please. + + +59. _To make a hasty Pudding._ + +Take one quart of Cream and boil it, then put in two Manchets grated, +and one pound almost of Currans plumped, a little Salt, Nutmeg and +Sugar, and a little Rosewater, and so let them boil together, stirring +them continually over the Fire, till you see the butter arise from the +Cream, and then pour it into a Dish and serve it in with fine Sugar +strewed on the brims of the Dish. + + +60. _Another way to make a hasty Pudding._ + +Take good new milk and boil it, then put in Flower, plumped Currans, +beaten spice, Salt and Sugar, and stir it continually till you find it +be enough, then serve it in with Butter and Sugar, and a little Wine if +you please. + + +61. _To make Spanish Pap._ + +Boil a quart of Cream with a little whole Spice, when it is well boiled, +take out the Spice, and thicken it with Rice Flower, and when it is +well boiled, put in the yolks of Eggs, and Sugar and Rosewater, with a +very little Salt, so serve it to the Table either hot or cold, with fine +Sugar strewed on the brims of the Dish. + + +62. _To make Gravie Broth._ + +Take a good fleshy piece of Beef, not fat, and lay it down to the fire, +and when it begins to rost, slash it with a Knife to let the Gravie run +out, and continually bast it with what drops from it and Claret Wine +mixed together, and continually cut it, and bast it till all the Gravie +be out, then take this Gravie and set it over a Chafingdish of Coals +with some whole Spice, Limon Pill, and a little Salt, when you think it +is enough, lay some Sippets into another Dish, and pour it in, and serve +it to the Table; Garnish your Dish with Limon and Orange; if you please +you may leave out the Sippets and put in some poach'd Eggs, done +carefully. + + +63. _To make French Pottage._ + +Take an equal quantity of Chervil, hard Lettice and Sorrel, or any other +Herb as you like best, in all as much as a Peck will hold pressed down, +pick them well, and wash them, and drain them from the water, then put +them into a Pot with half a pound of fresh Butter, and set them over the +fire, and as the Butter melts, stir them down in it till they are all +within the Butter, then put some water in, and a Crust of bread, with +some whole Cloves and a little Salt, and when it is well boiled, take +out the Crust of bread, and put in the yolks of four Eggs well beaten, +and stir them together over the fire, then lay some thin slices of white +bread into a deep dish, and pour it in. + + +64. _To make Cabbage Pottage._ + +Take a Leg of Beef and a Neck of Mutton, and boil them well in water and +salt, then put in good store of Cabbage cut small, and some whole Spice, +and when it is boiled enough, serve it in. + + +65. _To make a Sallad of cold meat._ + +Take the brawn of a cold Capon, or a piece of cold Veal, and mince it +very small, with some Limon pill, then put in some Oil, Vinegar, Capers, +Caviare, and some Anchovies, and mix them very well, then lay it in a +Dish in the form of a Star, and serve it in; Garnish your Dish with +Anchovies, Limon and Capers. + + +66. _To dry a Goose._ + +Take a fair fat Goose, and powder it about a Month or thereabouts, then +hang it up in a Chimney as you do Bacon, and when it is throughly dry, +boil it well and serve it to the Table with some Mustard and Sugar, +Garnish your Dish with Bay leaves: Hogs Cheeks are very good dried thus. + + +67. _To dress Sheeps Tongues with Oysters._ + +Take your Sheeps Tongues about six of them, and boil them in water and +salt till they be tender, then peel them, and slice them thin, then put +them into a Dish with a quart of great Oisters; a little Claret wine +and some whole Spice, let them stew together a while, then put in some +Butter and the yolks of three Eggs well beaten, shake them well +together, then lay some Sippets into a Dish, and put your Tongues upon +them; Garnish your Dish with Oisters, Barberries, and raw Parsley, and +serve it in. + + +68. _To make a Neats-tongue Pie._ + +Let two small Neats tongues or one great one be tenderly boiled, then +peel them and slice them very thin, season them with Pepper and Salt, +and Nutmeg; then having your Paste ready laid into your baking-pan, lay +some Butter in the bottom, then lay in your Tongues, and one pound of +Raisins of the Sun, with a very little Sugar, then lay in more butter, +so close it and bake it, then cut it up, and put in the yolks of three +Eggs, a little Claret Wine and Butter, stir it well together, and lay on +the Cover, and serve it; you may add a little Sugar if you please. + + +69. _A Capon with white Broth._ + +Take a large Capon, and draw him, and truss him, and boil him in water +and a little salt, with some whole Spice: + +When you think it is almost enough, put in one pound of Currans well +washed and picked, four Ounces of Dates stoned and diced thin, and when +they have boiled enough, put in half a pound of sweet Almonds blanched +and beaten fine with Rose-water, strain them in with some of the Liquor, +then put in some Sack and Sugar; then lay some thin slices of white +bread into a deep Dish, and lay your Capon in the midst, then pour your +Broth over it. + +Garnish your dish with plumped Raisins and Prunes, and serve it in. + + +70. _To make a Calvesfoot Pie._ + +Take six Calves feet tenderly boiled, and cut them in halves, then make +some Paste with fine Flower, Butter, cold Cream and the yolk and white +of one Egg, rowl it very thin, and lay it into your baking-pan, then lay +some butter in the bottom, and then your Calves feet with some large +Mace, half a pound of Raisins of the Sun, half a pound of Currans, then +lay more butter and close it and bake it, then cut it up, and put in the +yolks of three Eggs, some white Wine, Butter and a little Salt, and so +serve it to the Table; Garnish your Dish with pretty Conceits made in +Paste, and baked a little. + + +71. _To make an Artichoke Pie._ + +Make your Paste as before named, and roul it thin, and lay it into your +baking-pan. + +Then lay in Butter sliced thin, and then your bottoms of Artichokes +tenderly boiled, season it with a little Salt, a little gross Pepper, +and some sliced Nutmeg, with a blade or two of Mace and a little Sugar, +then lay in some Marrow, Candied Orange and Citron Pill, with some +Candied Eringo Roots; then cover it with butter, and close it with your +Paste, and so bake it, then cut it up, and put in white Wine, Butter, +and the yolks of Eggs and Sugar; cover it again, and serve it to the +Table. + + +72. _To make an Oyster-Pie._ + +Make your Paste as before, and lay it in your Pan, then lay in Butter, +and then put in as many great Oysters as will almost fill your Pan, with +their Liquor strained, some whole Pepper, Mace and Nutmeg; then lay in +Marrow and the Yolks of hard Eggs, so cover them with Butter, close +them, and bake your Pie, then put in White Wine, Anchovies, Butter and +the Yolks of Eggs; cover it again and serve it the Table. + + +73. _To make a Pig-Pie._ + +Take a large Pig and slit it in two, and bone it, onely the two sides, +not the head, then having your Paste ready laid in your Pan, and some +Butter in the bottom, lay in your Pig, season it with Pepper, Salt, +Nutmeg and Mace, and one handful of Sage shred small and mixed with the +Spice and Salt, then lay in more Butter, close it, and bake it. + +Serve it in cold with Mustard, and garnish your Dish with Bay Leaves. + +If you would eat it hot, you must leave out the Pepper and some of the +Salt, and put in store of Currans, and when it comes out of the Oven, +put in some Butter, Vinegar, and Sugar, and so serve it. + + +74. _To make a Rasberry Tart._ + +Take some Puff-paste rolled thin, and lay it into your Baking-Pan, then +lay in your Rasberries and cover them with fine Sugar, then close your +Tart and bake it; then cut it up, and put in half a Pint of Cream, the +yolks of two or three Eggs well beaten, and a little Sugar; then serve +it in cold with the Lid off, and sugar strewed upon the brims of the +Dish. + + +75. _To make a Carp Pie._ + +Have your Paste ready laid in your bake-pan, and some Butter in the +bottom. + +Then take a large Carp, scale him, gut him, and wash him clean, and dry +him in a Cloth, then lay him into your Pan with some whole Cloves, Mace, +and sliced Nutmeg, with two handfuls of Capers, then put in some White +Wine, and mix some Butter with Salt, and lay all over; then close it, +and bake it; this is very good to be eaten either hot or cold. + + +76. _To boil a Goose or Rabbits with Sausages._ + +Take a large Goose a little powdered, and boil it very well, or a couple +of Rabbits trussed finely; when either of these are almost boiled, put +in a Pound of Sausages, and boil them with them, then lay either of +these into a Dish, and the Sausages here and there one, with some thin +Collops of Bacon fryed, then make for Sauce, Mustard and Butter, and so +serve it in. + + +77. _To make a Fricasie of Veal, Chicken, or Rabbits, or of any thing +else._ + +Take either of these and cut them into small pieces, then put them into +a frying pan with so much water as will cover them with a little salt, +whole Spice, Limon Pill and a bundle of sweet herbs, let them boil +together till the Meat be tender, then put in some Oysters, and when +they are plumped, take a little Wine, either White or Claret, and two +Anchovies dissolved therein with some Butter, and put all these to the +rest, and when you think your Meat is enough, take it out with a little +Skimmer, and put it into a Dish upon Sippets; then put into your Liquor +the yolks of Eggs well beaten, and mix them over the fire, then pour it +all over your Meat; Garnish your Dish with Barberries, and serve it in; +this Dish you may make of raw meat or of cold meat which hath been left +at Meals. + + +78. _To make Scotch Collops of Veal or Mutton._ + +Take your meat and slice it very thin, and beat it with a rolling-pin, +then hack it all over, and on both sides with the back of a Knife, then +fry it with a little Gravie of any Meat, then lay your Scotch Collops +into a Dish over a Chafingdish of Coals, and dissolve two Anchovies in +Claret Wine, and add to it some butter and the yolks of three Eggs well +beaten, heat them together, and pour it over them: + +Then lay in some thin Collops of Bacon fryed, some Sausage meat fried, +and the yolks of hard Eggs fryed after they are boiled, because they +shall look round and brown, so serve it to the Table. + + +79. _To make a Pudding of a Manchet._ + +Take a Manchet, put it into a Posnet, and fill the Posnet up with Cream, +then put in Sugar and whole Spice, and let it boil leisurely till all +the Cream be wasted away, then put it into a Dish, and take some +Rosewater, and Butter and Sugar, and pour over it, so serve it in with +fine Sugar strewed all over it. + +Your Manchet must be chipped before you put it into the Cream. + + +80. _To make a Calves head Pie._ + +Make your Paste, and lay it into your Pan as before, then lay in Butter, +and then your Calves Head, being tenderly boiled, and cut in little thin +bits, and seasoned with Pepper, Salt and Nutmeg, then put in some +Oysters, Anchovies and Claret Wine, with some yolks of hard Eggs and +Marrow, then cover it with Butter, and close it and bake it; when it is +baked, eat it hot. + + +81. _To dry Tongues._ + +Take some Pump water and Bay salt, or rather refined Saltpeter, which is +better; make a strong Brine therewith, and when the Salt is well melted +in it, put in your Tongues, and let them lie one Week, then put them +into a new Brine, made in the same manner, and in that let them lie a +week longer, then take them out, and dry-salt them with Bay Salt beaten +small, till they are as hard as may be, then hang them in the Chimney +where you burn Wood, till they are very dry, and you may keep them as +long as you please; when you would eat of them, boil them with +[Transcriber's note: word missing] in the Pot as well as Water, for that +will make them look black, and eat tender, and look red within; when +they are cold, serve them in with Mustard and Sugar. + + +82. _To make Angelot Cheese._ + +Take some new Milk and strokings together, the quantity of a Pail full, +put some Runnet into it, and stir it well about, and cover it till your +Cheese be come, then have ready narrow deep Moats open at both ends, +and with your flitting Dish fill your Moats as they stand upon a board, +without breaking or wheying the Cheese, and as they sink, still fill +them up, and when you see you can turn them, which will be about the +next day, keep them with due turning twice in a day, and dry them +carefully, and when they are half a year old, they will be fit to be +eat. + + +83. _To make a Hare-Pie._ + +Take the flesh of a very large Hare, and beat it in a Mortar with as +much Marrow or Beef Suet as the Hare contains, then put in Pepper, Salt, +Nutmeg, Cloves and Mace, as much as you judge to be fit, and beat it +again till you find they be well mixed, then having your Paste ready in +your Baking-Pan, lay in some Butter, and then your Meat, and then Butter +again; so close it, and bake it, and when it is cold, serve it in with +Mustard and Sugar, and garnish your Dish with Bay leaves; this will keep +much longer than any other Pie. + + +84. _To rost a Shoulder of Venison or of Mutton in Bloud._ + +Take the Bloud of either the Deer or the Sheep, and strain it, and put +therein some grated Bread and Salt, and some Thyme plucked from the +Stalks, then wrap your Meat in it and rost it, and when you see the +bloud to be dry upon it, baste it well with butter, and make sauce for +it with Claret Wine, Crums of Bread and Sugar, with some beaten Cinamon, +salt it a little in the rosting, but not too much; you may stick it with +Rosemary if you will. + + +85. _To stew a Pig._ + +Lay a large Pig to the Fire, and when it is hot, skin it, and cut it +into divers pieces, then take some white wine and strong broth, and stew +it therein with an Onion or two cut very small, a little Pepper, Salt, +Nutmeg, Thyme, and Anchovies, with some Elder Vinegar, sweet Butter and +Gravie; when it is enough, lay Sippets of French Bread in your Dish, and +put your Meat thereon. + +Garnish your Dish with Oranges and Limons. + + +86. _To make a Fricasie of Sheeps feet._ + +Take your Sheeps feet tenderly boiled, and slit them, and take out the +knot of hair within, then put them into a Frying-pan with as much water +as will cover them, a little Salt, Nutmeg, a blade of Mace, and a bundle +of sweet herbs, and some plumped Currans; when they are enough, put in +some Butter, and shake them well together, then lay Sippets into a Dish, +and put them upon them with a Skimmer, then put into your Liquor a +little Vinegar, the yolks of two or three Eggs, and heat it over the +fire, and pour it over them; Garnish your Dish with Barberries, and +serve it to the Table. + + +87. _To make a Steak-Pie with Puddings in it._ + +Lay your Paste ready in your Pan, and lay some butter in the bottom, +then lay a Neck of Mutton cut into steaks thereon, then take some of the +best of a Leg of Mutton minced small, with as much Beef Suet as Mutton; +season it with beaten Spice and Salt, and a little Wine, Apples shred +small, a little Limon Pill, a little Verjuice and Sugar, then put in +some Currans, and when they are well mixed, make it into Balls with the +yolks of Eggs, and lay them upon the steaks, then put in some Butter and +close your Pie and bake it, and serve it in hot. + + +88. _To dress Salmon or other Fish by Infusion, a very good way._ + +Take a Joul of Salmon, or a Tail, or any other part, or any other Fish +which you like, put it into a Pot or Pan, with some Vinegar, Water and +Salt, Spice, sweet herbs, and white Wine; when it is enough, lay it into +a Dish, and take some of the Liquor with an Anchovie or two, a little +Butter and the yolks of Eggs beaten; heat these over the fire, and poure +over your Fish; if you please, you may put in shrimps, but then you must +put in the more Butter; Garnish your Dish with some Limon or Orange, and +some Shrimps. + + +89. _To make Loaves to Butter._ + +Take the yolks of twelve Eggs, and six Whites, a little Yeast, Salt and +beaten Ginger, wet some Flower with this, and make it into a Paste, let +it lie to rise a while, and then make it into Loaves, and prick them, +and bake them, then put in white wine and butter and sugar, and serve it +in. + + +90. _To make a Calves Chaldron Pie, and Puddings also of it._ + +Take a fat Calves Chaldron boiled tender, and shred it very small, then +season it with beaten spice and salt: + +Then put in a pound of Currans and somewhat more, and as much Sugar as +you think fit, and a little Rosewater; then having your Pie ready, fill +it with this, and press it down; close it and bake it, then put some +Wine into it, and so eat it. + +If you will make Puddings of it, you must add a little Cream and grated +bread, a little Sack, more Sugar, and the yolks of Eggs, and so you may +bake them, or boil, or fry them. + + +91. _To make Rice-Cream._ + +Boil a quart of Cream, then put in two handfuls of Rice Flower, and a +little fine Flower, as much Sugar as is fit, the yolk of an Egg, and +some Rosewater. + + +92. _To make a Pompion-Pie._ + +Having your Paste ready in your Pan, put in your Pompion pared and cut +in thin slices, then fill up your Pie with sharp Apples, and a little +Pepper, and a little Salt, then close it, and bake it, then butter it, +and serve it in hot to the Table. + + +93. _To fry Pompion._ + +Cut it in thin slices when it is pared, and steep it in Sack a while, +then dip it in Eggs, and fry it in Butter, and put some Sack and Butter +for Sauce, so serve it in with salt about the Dish brims. + + +94. _To make Misers for Children to eat in Afternoons in Summer._ + +Take half a Pint of good small Beer, two spoonfuls of Sack, the Crum of +half a penny Manchet, two handfuls of Currans washed clean and dried, +and a little of grated Nutmeg, and a little Sugar, so give it to them +cold. + + +95. _To fry Toasts._ + +Take a twopenny white Loaf, and pare away the Crust, and cut thin slices +of it, then dip them first in Cream, then in the yolks of Eggs well +beaten, and mixed with beaten Cinamon, then fry them in Butter, and +serve them in with Verjuice, Butter and Sugar. + + +96. _To boil or rather stew Carps in their own Blood._ + +Take two fair Carps, and scowr them very well from slime with water and +a little salt, then lay them in a Dish and open their bellies, take away +their Guts, and save the Blood and Rows in the Dish, then put in a Pint +of Claret Wine, some whole Spice and some Salt, with a little +Horse-Radish Root, then cover them close, and let them stew over a +Chafingdish of Coals, and when they are enough, lay them into a Dish +which must be rubbed with a Shelots, and Sippets laid in, then take a +little of the Liquor, and an Anchovie or two, with a little Butter, heat +them together, and pour it over them, then garnish your Dish with +Capers, Oranges or Limons, and serve it in very hot. + + +97. _To make Fritters._ + +Take half a Pint of Sack and a Pint of Ale, a little Yest, the yolks of +twelve Eggs, and six Whites, with some beaten Spice and a very little +salt, make this into thick Batter with fine Flower, then boil your Lard, +and dip round thin slices of Apples in this Batter, and fry them; serve +them in with beaten spice and sugar. + + +98. _To pickle Coleflowers._ + +Take some white wine Vinegar and salt, with some whole Spice, boil them +together very well, then put in your Coleflowers, and cover them, and +let them stand upon Embers for one hour, then take them out, and when +they are cold, put them into a Pot, and boil the Liquor again with more +Vinegar, and when it is cold, put it to them, and keep them close from +the Air. + + +99. _To preserve Orange or Limon Pills in thin slices in Jelly._ + +Take the most beautiful and thickest Rinds, and then cut them in halves, +and take their Meat clean out, then boil them in several waters till a +straw will run through them, then wash them in cold water, and pick them +and dry them: + +Then take to a Pound of these, one quart of water wherein thin slices of +Pippins have been boiled, and that the water feels slippery, take to +this water three pounds of Sugar, and make thereof a Syrup, then put in +your Pills and scald them, and set them by till the next day, then boil +them till you find that the Syrup will jelly, then lay your Pills into +your Glasses, and put into your Syrup the Juice of three Oranges and one +Limon; then boil it again till it be a stiff Jelly, and put it to them. + + +100. _To make Cakes of the Pulp of Limons, or rather the Juice of +Limons._ + +Take out all the juice part of the Limon without breaking the little +skins which hold it, then boil some Sugar to a Candy height, and put in +this Juice, and stir it about, and immediately put it into a warm Stove, +and put in fire twice or thrice a day; when you see that it doth Candy +on the one side, then turn them out of the Glasses with a wet knife on +the other upon a sleeked Paper, and then let that candy also, and put +them up in a Box with Papers between them. + + +101. _To make good minced Pies._ + +Take one pound and half of Veal parboiled, and as much Suet, shred them +very fine, then put in 2 pound of Raisins, 2 pound of Currans, 1 pound +of Prunes, 6 Dates, some beaten Spice, a few Caraway seeds, a little +Salt, Verjuice, Rosewater and Sugar, to fill your Pies, and let them +stand one hour in the Oven: + +When they go to Table strew on fine Sugar. + + +102. _To make a Loaf of Curds._ + +Take the Curds of three quarts of Milk rubbed together with a little +Flower, then put in a little beaten Ginger, and a little Salt, half a +Pint of Yest, the yolks of ten Eggs, and three Whites: work these into a +stiff Paste with so much Flower as you see fit, then lay it to rise in a +warm Cloth a while, then put in Butter, Sugar, Sack, and some beaten +Spice, and so serve it in. + + +103. _To make Cheese Loaves._ + +Take the Curds of three quarts of Milk, and as much grated Bread as +Curd, the yolks of twelve Eggs, and six Whites, some Cream, a little +Flower, and beaten Spice, a little Salt, and a little Sack; when you +have made it in a stiff Paste with a little flower, roul some of it thin +to fry, and serve them in with beaten Spice and Sugar strewed over them. + +Then make the rest into a Loaf, and bake it, then cut it open, and serve +it in with Cream, Butter and Sugar. + + +104. _To fry Oysters._ + +Take of your largest Oysters, wash them and dry them, and beat an Egg or +two very well, and dip them in that, and so fry them, then take their +Liquor, and put an Anchovy to it, and some Butter, and heat them +together over the fire, and having put your fryed Oysters in a Dish, +pour the Sawce over them and serve them in. + + +105. _To broil Oysters._ + +Take your largest Oysters, and put them into Scollop Shells, or into the +biggest Oyster shells with their own Liquor, and set them upon a +Gridiron over Charcoals, and when you see they be boiled in the Liquor, +put in some Butter, a few Crums of Bread, and a little Salt, then let +them stand till they are very brown, and serve them to the Table in the +Shells upon a Dish and Pie-Plate. + + +106. _To rost Oysters._ + +Take the largest, and spit them upon little long sticks, and tie them to +the Spit, then lay them down to the fire, and when they are dry, bast +them with Claret Wine, and put into your Pan two Anchovies, and two or +three Bay-leaves, when you think they are enough, bast them with Butter, +and dredge them, and take a little of that liquor in the Pan, and some +Butter, and heat it in a Porringer, and pour over them. + + +107. _To make most excellent and delicate Pies._ + +Take two Neats tongues tenderly boiled, and peel them, and mince them +small with some Beef Suet or Marrow, then take a pound of Currans and a +pound of Raisins of the Sun stoned, some beaten Spice, Rosewater, a +little Salt, a little Sack and Sugar. + +Beat all these with the minced meat in a Mortar till it come to a +perfect Paste, then having your Paste ready laid in your baking-Pan, +fill it or them with this meat, then lay on the top some sliced Dates, +and so close them, and bake them, when they are cold they will cut +smooth like Marmalade. + + +108. _To make fine Custards._ + +Take two quarts of Cream and boil it well with whole Spice, then put in +the yolks of twelve Eggs, and six Whites well beaten and strained, then +put in these Eggs over the fire, and keep them stirring lest they turn, +then when they are thoroughly hot, take it off and stir it till it be +almost cold, then put in Rosewater and Sugar, and take out the whole +Spice, then put your Custard into several things to bake, and do not let +them stand too long in the Oven; when you serve them in, strew on small +French Comfits of divers colours, or else fine Sugar, which you please. + + +109. _To make a Stump Pie._ + +Take a pound of Veal and as much Suet, parboil your Veal, and shred them +together, but not very small, then put in one pound of Raisins, one +pound of Currans, four Ounces of Dates stoned and sliced thin, some +beaten Spice, Rosewater and Sugar, and a little Salt, then take the +yolks of Eggs well beaten, and mix amongst the rest of the things very +well, then having your Pie ready, fill it and press it down, then lid +it, and bake it. + + +110. _To make Egg-Pies._ + +Take the yolks of eight hard Eggs, and shred them small with their +weight of Beef Suet minced very small also, then put in one pound of +Currans, four Ounces of Dates stoned and sliced, some beaten Spice, +Limon pill, Rosewater and Sugar, and a little Salt, mix them well +together, if you please, you may put in an Apple shred small, so fill +your Pies and bake them, but not too much, serve them to the Table with +a little Wine. + + +111. _To make hashed Meat._ + +Take a Leg or Shoulder of Mutton, lay it down to the fire, and as it +doth rost, cut it off in little bits, and let it lie in the Pan, bast it +with Claret wine and Butter, and a little Salt, and put two or three +Shelots in your Pan, when you have cut off so much as you can, lay the +bones into a Dish over a Chafingdish of Coals, and put your Meat to it +with the Liquor, and two Anchovies, cover it, and let it stew a while; +when it is enough, put in some Capers, and serve it in with Sippets; +Garnish your Dish with Olives and Capers, and Samphire; thus you may do +with any cold meat between two Dishes. + + +112. _To make a Fricasie of Oysters._ + +Take a quart of Oysters and put them into a frying pan with some white +Wine and their own Liquor, a little Salt, and some whole Spice, and two +or three Bay Leaves, when you think they be enough, lay them in a dish +well warmed, then add to their Liquor two Anchovies, some Butter, and +the yolks of four Eggs; Garnish your Dish with Barberries. + + +113. _To make a Fricasie of Eels._ + +Take a midling sort of Eels, scour them well, and cut off the heads and +throw them away, then gut them, and cut them in pieces, then put them +into a frying pan with so much white Wine and water as will cover them, +then put in whole Spice, a bundle of sweet herbs and a little Salt, let +them boil, and when they be very tender, take them up and lay them into +a warm Dish, then add to their Liquor two Anchovies, some Butter and +the yolks of Eggs, and pour over them: + +Thus you may make Fricasies of Cockles or of Shrimps, or Prawns. + +Garnish your Dish with Limon and Barberries. + + +114. _To make an Eel-Pie._ + +Take your largest Eels, and flay them, and cut them in pieces, then +having your Pie ready with Butter in the bottom, season your Eels with +Pepper, Salt and Nutmeg, then lay them in and cover them with Butter, so +close it and bake it, if you please, you may put in some Raisins of the +Sun, and some large Mace, it is good hot or cold. + + +115. _To souce an Eel and Collar it._ + +Take a very large fat Eel and scour it well, throw away the head and gut +her, and slit her down the back, season her with Pepper, Salt, Nutmeg +and Mace, then boil her in white Wine, and Salt and Water, with a bundle +of sweet herbs and some Limon Pill, when it is well boiled, take it up +and lay it to cool; then put good store of Vinegar into the Liquor, and +when it is cold, put in your Eel, and keep it: + +You must roul it up in a Collar and tie it hard with a Tape, and sew it +up in a Cloth, then put it in to boil; when it hath lain a week, serve +it to the Table with a Rosemary Branch in the middle, and Bay Leaves +round the Dish sides, eat it with Mustard. + + +116. _To stew Eels._ + +Take them without their heads, flay them and cut them in pieces, then +fill a Posnet with them, and set them all on end one by one close to one +another, and put in so much White Wine and Water as will cover them, +then put in good store of Currans to them, whole Spice, sweet herbs, and +a little Salt, cover them and let them stew, and when they are very +tender, put in some Butter, and so shake them well, and serve them upon +Sippets; Garnish your Dish with Orange or Limon and raw Parsley. + + +117. _To make a Herring Pie._ + +Take four of the best pickled Herrings, and skin them, then split them +and bone them, then having your Pie in readiness with Butter in the +bottom, then lay your Herrings in halves into your Pie one lay of them, +then put in Raisins, Currans and Nutmeg, and a little Sugar, then lay in +more Butter, then more Herrings, Fruit and Spice, and more Butter, and +so close it, and bake it; your Herrings must be well watered. + + +118. _To rost a Pike and to lard it._ + +Take a large Pike, and scale it, gut it, and wash it clean, then lard it +on the back with pickled Herring and Limon Pill, then spit it and lay it +down to the fire to rost, bast it often with Claret Wine and Butter, +when it is enough, make Sauce for it with Claret Wine and Butter, and +serve it in. + + +119. _To boil fresh Salmon._ + +Take a Joll or a Tail of fresh Salmon, then take Vinegar and Water, Salt +and whole Spice, and boil them together, then put in your Salmon, and +when it is boiled, take some Butter and some of the Liquor with an +Anchovie or two, and a little white Wine and a quart of Shrimps out of +their Shells, heat these together, and so Dish your Salmon, and pour +this over it. + +Garnish your Dish with Shrimps and Anchovies, and Slices of Limon. + + +120. _To boil a Cods Head._ + +Boil Wine, Water and Salt together, with whole Spice and sweet herbs, +and a little Horse-Radish Root, then put in your Cods head, and boil it +very well, then drain it well from the Water, and lay it in a dish over +a Chafingdish of Coals: + +Then take some of the Liquor and two Anchovies, some butter and some +Shrimps, heat them over the fire, and pour over it, then poach some Eggs +and lay over it, and also about the Brims of the Dish; Garnish your Dish +with Limon and Barberries, so serve it to the Table very hot: + +Thus you may do Haddocks or Whitings, or any other fresh Fish you like +best. + + +121. _To make Olives of Veal._ + +Take thin slices of a Leg of Veal, and have ready some Suet finely +shred, some Currans, beaten Spice, sweet herbs, and hard yolks of Eggs, +and a little salt mixed well together, then strew it upon the insides of +your slices of Meat, and roul them up hard, and make them fast with a +scure, so spit them and roste them, baste them with Butter, and serve +them in with Vinegar, Butter and Sugar. + + +122. _To make an Olive Pie._ + +Having your Paste in readiness with Butter in the bottom, lay in some of +the forenamed Olives, but not fastned with a Scure, then put in Currans, +hard Eggs, and sweet Butter, with some herbs shred fine; be sure you +cover it well with Butter, and put in a little white Wine and Sugar, and +close it, and bake it, eat it hot or cold, but hot is better. + + +123. _To make a Ball to take Stains out of Linnen, which many times +happens by Cooking or Preserving._ + +Take four Ounces of hard white Sope, beat it in a Mortar, with two small +Limons sliced, and as much Roch Allom as a Hazle Nut, when they are +beaten well together, make it up in little Balls, rub the stain +therewith and then wash it in warm water, till you see it be quite out. + + +124. _To make a fine Pomander._ + +Take two Ounces of Laudanum, of Benjamin and Storax one Ounce, Musk six +gr. as much of Civet, as much of Ambergreece, of Calamus Aromaticus, and +Lignum Aloes, of each the weight of a Groat, beat all these in a hot +Mortar and with a hot Pestel, till it come to a perfect Paste, then take +a little Gum Dragon steeped in Rosewater, and rub your hand withal, and +make it up with speed, and dry them, but first make them into what +shapes you please, and print them. + + +125. _A very fine washing-Ball._ + +Take three Ounces of Orrice, half an Ounce of Cypress-wood, 2 Ounces of +Calamus Aromaticus, 1 ounce of Damask-Rose leaves, 2 Ounces of +Lavender-flowers, a quarter of an Ounce of Cloves, beat all these and +searce them fine, then take two pounds and an half of Castile Sope +dissolved in Rose water, and beat all these forenamed things with the +Sope in a Mortar, and when they are well incorporated, make it into +Balls, and keep them in a Box with Cotton as long as you please. + + +126. _To make French Broth called Kink._ + +Take a leg of Beef and set it over the fire with a good quantity of fair +water, when it boils, scum it, and what meat soever you have to dress +that day, either of Fowl or small meat, put it all into this Liquor and +parboil it, then take out those small meats, and put in some French +Barley, and some whole Spice, one Clove or two of Garlick, and a handful +of Leeks, and some Salt; when it is boiled enough, pour it from the +Barley, and in put a little Saffron; so serve it in; and garnish your +Dish with sliced Oranges or Limons, and put a little of the juice +therein. + + +127. _To make Broth of a Lambs Head._ + +Boil it with as much water as will cover it, with whole Spice, and a +little Salt, and a bundle of sweet herbs, then put in strained Oatmeal +and Cream, and some Currans, when you take it up, put in Sack and Sugar, +then lay the Head in a Dish, and put the Broth to it, and serve it in. + + +128. _To season a Chicken-Pie._ + +Having your Paste rolled thin, and laid into your baking-pan, lay in +some Butter, then lay in your Chickens quartered, and seasoned with +Pepper, Nutmeg and a little Salt, then put in Raisins, Currans, and +Dates, then lay Butter on the top, close it and bake it, then cut it up, +and put in Clouted Cream, Sack and Sugar. + + +129. _To make an Herb Pie._ + +Take Spinage, hard Lettice, and a few sweet herbs, pick them, wash them, +and shred them, and put them into your Pie with Butter, and Nutmeg and +Sugar, and a little Salt, to close it and bake it, then draw it and open +it, and put in Clouted Cream; Sack and Sugar, and stir it well together, +and serve it in. + + +130. _To roste Lobsters._ + +Take two fair Lobsters alive, wash them clean, and stop the holes as you +do to boil, then fasten them to a Spit, the insides together; make a +good fire, and strew Salt on them, and that will kill them quickly, bast +them with Water and Salt till they be very red, then have ready some +Oysters stewed and cut small; put them into a Dish with melted Butter +beaten thick with a little water, then take a few spoonfuls of the +Liquor of the stewed Oysters, and dissolve in it two Anchovies, then put +it to the melted Butter, then take up your Lobsters, and crack the +shells that they may be easie to open. + + +131. _To make a Pumpion Pie._ + +Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten +Eggs and Herbs shred small, and fry it till it be enough, then lay it +into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the +bottom some sharp Apples; when it is baked, butter it and serve it in. + + +132. _To make an Artichoke Pudding._ + +Boil a quart of Cream with whole Spice, then put in half a pound of +sweet Almonds blanched, and beaten with Rosewater; when they have boiled +well, take it from the fire, and take out the Spice, when it is almost +cold, put in the yolks of ten Eggs, some Marrow and some bottoms of +Artichokes, then sweeten it with Sugar and put in a little Salt, then +butter a Dish, and bake it in it, serve it to the Table stuck full of +blanched Almonds, and fine Sugar strewed over it. + + +133. _To pickle Sprats like Anchovies._ + +Take a Peck of the biggest Sprats without their heads, and salt them a +little over night, then take a Pot or Barrel, and lay in it a Lay of Bay +salt, and then a lay of Sprats, and a few Bay leaves, then salt again; +thus do till you have filled the Vessel, put in a little Limon Pill also +among your Bay leaves, then cover the Vessel and pitch it, that no Air +get in, set it in a cool Cellar, and once in a week turn it upside down; +in three Months you may eat of them. + + +134. _To keep Artichokes all the Year._ + +Gather your Artichokes with long stalks, and then cut off the stalks +close to them, then boil some water, with good Pears and Apples sliced +thin, and the Pith of the great stalks, and a Quince or two quartered to +give it a relish; when these have boiled a while, put in your +Artichokes, and boil all together till they be tender, then take them up +and set them to cool, then boil your Liquor well and strain it, when +your Artichokes be cold, put them into your Barrel, and when the Liquor +is cold, pour it over them, so cover it close that no Air get in. + + +135. _To make Pasty of a Joll of Ling._ + +Make your Crust with fine Flower, Butter, cold Cream, and two yolks of +Eggs: + +Roul it thin and lay it in your Bake-pan, then take part of a Joll of +Ling well boiled, and pull it all in Bits, then lay some Butter into +your Pasty and then the Ling, then some grated Nutmeg, sliced Ginger, +Cloves and Mace, Oysters, Muscles, Cockles, and Shrimps, the yolks of +raw Eggs, a few Comfits perfumed, Candied Orange Pill, Citron Pill, and +Limon Pill, with Eringo Roots: + +Then put in white Wine, and good store of Butter, and put on a thick +lid, when it is baked, open it, and let out the steam. + + +136. _To make French Servels._ + +Take cold Gammon of Bacon, fat and lean together, cut it small as for +Sausages, season it with Pepper, Cloves and Mace, and a little Shelots, +knead it into a Paste with the yolks of Eggs, and fill some Bullocks +Guts with it, and boil them; but if you would have them to keep, then do +not put in Eggs. + +When you have filled the Guts, boil them, and hang them up, and when you +would eat them, serve them in thin slices with a Sallad. + + +137. _To make a Pallat Pie._ + +Take Oxe Pallats and boil them so tender that you may run a straw +through them; to three Palates take six Sheeps tongues boiled tender and +peeled, three sweet-Breads of Veal, cut all these in thin slices, then +having your Pie ready, and Butter in the bottom, lay in these things, +first seasoned with Pepper, Salt and Nutmeg, and Thyme and Parsley shred +small, and as the Season of the year is, put into it Asparagus, +Anchovies, Chesnuts, or what you please else, as Candied Orange Pill, +Limon Pill, or Citron Pill, with Eringo roots, and yolks of hard Eggs, +some Marrow and some Oysters, then lay in good store of Butter on the +top, so close it and bake it, then put in white Wine, buter, the yolks +of Eggs, and Vinegar and Sugar; heat them together over the fire, and +serve it in. + + +138. _To make Sauce for Fowles or Mutton._ + +Take Claret Wine, Vinegar, Anchovies, Oisters, Nutmeg, Shelot, Gravie of +Mutton or Beef, sweet Butter, Juice of Limon, and a little Salt, and if +you please Orange or Limon Pill. + + +139. _To make Oat-Cakes._ + +Take fine Flower, and mix it very well with new Ale Yest, and make it +very stiff, then make it into little Cakes, and roul them very thin, +then lay them on an Iron to bake, or on a baking stone, and make but a +slow fire under it, and as they are baking, take them and turn the edges +of them round on the Iron, that they may bake also, one quarter of an +hour will bake them; a little before you take them up, turn them on the +other side, only to flat them; for if you turn them too soon, it will +hinder the rising, the Iron or Stone whereon they are baked, must stand +at a distance from the fire. + + +140. _To make a rare Lamb Pie._ + +Take a Leg of Lamb, and take the meat clean out of it at the great end, +but keep the skin whole, then press the Meat in a Cloth, and mince it +small, and put as much Beef Suet to it as the Meat in weight, and mince +it small, then put to it Naples Bisket grated fine, season it with +beaten Spice, Rosewater, and a little Salt, then put in some Candied +Limon Pill, Orange Pill, and Citron Pill shred small, and some Sugar, +then put part of the Meat into the skin, then having your Pie in +readiness, and Butter in the bottom, lay in this Meat, then take the +rest of your Meat, and make it into Balls or Puddings with yolks of +Eggs, then lay them into the Pie to fill up the Corners, then take +Candied Orange, Limon and Citron Pill, cut in long narrow slices and +strew over it; you may put in Currans and Dates if you please, then lay +on Butter, and close up your Pie and bake it, and leave a Tunnel, when +it is baked, put in Sack, Sugar, yolks of Eggs and Butter heat together, +if you put in Marrow, it will be the better. + + +141. _To fry Garden Beans._ + +Boil them and blanch them, and fry them in Sweet Butter, with Parsley +and shred Onions and a little Salt, then melt Butter for the Sauce. + + +142. _To make a Sorrel Sallad._ + +Take a quantity of French Sorrel picked clean and washed, boil it with +water and a little Salt, and when it is enough, drain it and butter it, +and put in a little Vinegar and Sugar into it, then garnish it with hard +Eggs and Raisins. + + +143. _To make good cold Sallads of several things._ + +Take either Coleflowers, or Carrots, or Parsneps, or Turneps after they +are well boiled, and serve them in with Oil, Vinegar and Pepper, also +the Roots of red Beets boiled tender are very good in the same manner. + + +144. _To make the best sort of Pippin Paste._ + +Take a pound of raw Pippins sliced and beaten in a Mortar, then take a +pound of fine Sugar and boil it to a candy height with a little fair +water, then put in your Pippins, and boil it till it will come from the +bottom of the Posnet, but stir it for fear it burn. + + +145. _To make Sauce for a Leg of Veal rosted._ + +Take boiled Currans, and boiled Parsley, and hard Eggs and Butter and +Sugar hot together. + + +146. _To make Sauce for a Leg of Mutton rosted with Chesnuts._ + +Take a good quantity of Chesnuts, and boil them tender, then take the +shells off, and bruise them small, then put to them Claret Wine, Butter +and a little Salt, so put it into the Dish to the Meat, and serve it in. + + +147. _To keep Quinces white, either to preserve whole, or for white +Marmalade or Paste._ + +Coddle them with white Wine and Water, and cover them with sliced +Pippins in the Codling. + + +148. _To make little Pasties with sweet Meats to fry._ + +Make some Paste with cold water, butter and flower, with the yolk of an +Egg, then roul it out in little thin Cakes, and lay one spoonful of any +kind of Sweet meats you like best upon every one, so close them up and +fry them with Butter, and serve them in with fine Sugar strewed on. + + +149. _To boil a Capon on the French fashion._ + +Boil your Capon in water and salt, and a little dusty Oatmeal to make it +look white, then take two or three Ladles full of Mutton Broth, a Faggot +of sweet herbs, two or three Dates cut in long pieces, a few parboiled +Currans, and a little whole Pepper, a little Mace and Nutmeg, thicken +it with Almonds; season it with Verjuice, Sugar, and a little sweet +Butter, then take up your Capon and lard it well with preserved Limon, +then lay it in a deep Dish, and pour the broth upon it; then Garnish +your Dish with Suckets and preserved Barberries. + + +150. _To Souce a Pike, Carp or Bream._ + +Draw your Fish, but scale it not, and save the Liver of it; wash it very +well, then take white Wine, as much water again as Wine, boil them +together with whole Spice, Salt and a bundle of sweet Herbs, and when +boiles put in your Fish, and just before it a little Vinegar; for that +will make it crisp: when it is enough, take it up and put it into a +Trey, then put into the Liquor some whole Pepper, and whole Ginger, and +when it is boiled enough, take it off and cool it, and when it is quite +cold, put in your Fish, and when you serve it in, lay some of the Jelly +about the Dish sides, and some Fennel and Sawcers of Vinegar. + + +151. _To boil a Gurnet on the French fashion._ + +Draw your Gurnet and wash it, boil it in water and salt and a bundle of +sweet herbs; when it is enough, take it up and put it into a Dish with +Sippets over a Chafingdish of Coals; then take Verjuice, Butter, Nutmeg +and Pepper, and the yolks of two Eggs, heat it together, and pour over +it; Garnish your Dish as you please. + + +152. _To rost a Leg of Mutton on the French fashion._ + +Take a Leg of Mutton, and pare off all the Skin as thin as you can, then +lard it with sweet Lard, and stick it with Cloves, when it is half +rosted, cut off three or four thin pieces, and mince it with sweet +herbs, and a little beaten Ginger, put in a Ladle full of Claret wine, +and a little sweet butter, two sponfuls of Verjuice and a little Pepper, +a few Capers, then chop the yolks of two hard Eggs in it, then when +these have stewed a while in a Dish, put your bonie part which is rosted +into a Dish, and pour this on it and serve it in. + + +153. _To rost a Neats tongue._ + +Chop sweet herbs fine with a piece of raw Apple, season it with Pepper +and Ginger, and the yolk of an Egg made hard and minced small, then +stuff your Tongue with this, and rost it well, and baste it with Butter +and Wine; when it is enough, take Verjuice, Butter, and the Juice of a +Limon, and a little Nutmeg, then Dish your Tongue and pour this Sauce +over it and serve it in. + + +154. _To boil Pigeons with Rice._ + +Take your Pigeons and truss them, and stuff their bellies with sweet +herbs, then put them into a Pipkin with as much Mutton broth as will +cover them, with a blade of Mace and some whole Pepper; boil all these +together until the Pigeons be tender, and put in Salt: + +Then take them from the fire, and scum off the Fat very clean, then put +in a piece of sweet Butter, season it with Verjuice, Nutmeg and a little +Sugar, thicken it with Rice boiled in sweet Cream. Garnish your Dish +with preserved Barberries and Skirret Roots boiled tender. + + +155. _To boil a Rabbit._ + +Take a large Rabbit, truss it and boil it with a little Mutton Broth, +white Wine and a blade of Mace, then take Lettuce, Spinage, and Parsley, +Winter-Savory and sweet Marjoram, pick all these and wash them clean, +and bruise them a little to make the Broth look green, thicken it with +the Crust of a Manchet first steeped in a little Broth, and put in a +little sweet Butter, season it with Verjuice and Pepper, and serve it to +the Table upon Sippets; Garnish the Dish with Barberries. + + +156. _To boil a Teal or Wigeon._ + +Parboil either of these Fowls and throw them into a pail of fair Water, +for that taketh away the Rankness, then rost them half, and take them +from the fire, and put sweet herbs in the bellies of them, and stick the +Brests with Cloaves, then put them in a Pipkin with two or three ladles +full of Mutton broth, very strong of the Meat, a blade of whole Mace, +two or three little Onions minced small; thicken it with a Toast of +Houshold bread, and put in a little Butter, then put in a little +Verjuice, so take it up and serve it. + + +157. _To boil Chickens or Pigeons with Goosberries or Grapes._ + +Boil them with Mutton Broth and white Wine, with a blade of Mace and a +little Salt, and let their bellies be filled with sweet herbs, when they +are tender thicken the Broth with a piece of Manchet, and the yolks of +two hard Eggs, strained with some of the Broth, and put it into a deep +Dish with some Verjuice and Butter and Sugar, then having Goosberries or +Grapes tenderly scalded, put them into it, then lay your Chickens or +Pigeons into a Dish, and pour the Sauce over them, and serve them in. + + +158. _A made Dish of Rabbits Livers._ + +Take six Livers and chop them fine with sweet herbs and the yolks of two +hard Eggs, season it with beaten Spice, and Salt, and put in some +plumped Currans, and a little melted Butter, so mix them very well +together, and having some Paste ready rouled thin, make it into little +Pasties and fry them, strew Sugar over them and serve them. + + +159. _To make a Florentine with the Brawn of a Capon, or the Kidney of +Veal._ + +Mince any of these with sweet Herbs, then put in parboiled Currans, and +Dates minced small, and a little Orange or Limon Pill which is Candied +shred small, season it with beaten Spice and Sugar, then take the yolks +of two hard Eggs and bruise them with a little Cream, a piece of a short +Cake grated, and Marrow cut in short pieces, mix all these together with +the forenamed Meat, and put in a little Salt and a little Rosewater, and +bake it in a Dish in a Puff-Past, and when you serve it strew Sugar over +it. + + +160. _A Friday Pie without Fish or Flesh._ + +Wash a good quantity of green Beets, and pluck out the middle string, +then chop them small, with two or three ripe Apples well relished, +season it with Pepper, Salt, and Ginger, then add to it some Currans, +and having your Pie ready, and Butter in the bottom, put in these herbs, +and with them a little Sugar, then put Butter on the top, and close and +bake it, then cut it up, and put in the juice of a Limon and Sugar. + + +161. _To make Umble Pies._ + +Boil them very tender, and mince them very small with Beef Suet and +Marrow then season it with beaten Spice and Salt, Rosewater and Sugar +and a little Sack, so put it into your Paste with Currans and Dates. + + +162. _To bake Chickens with Grapes._ + +Scald your Chickens and truss them, and season them with Pepper, Salt +and Nutmeg, and having your Pie ready, and Butter laid in the bottom, +put in your Chickens, and then more butter, and bake them with a thin +Lid on your Pie, and when it is baked, put in Grapes scalded tender, +Verjuice, Nutmeg, Butter and Sugar, and the Juice of an Orange; so serve +it in. + + +163. _To make a good Quince-Pie._ + +Take your fairest Quinces and Coddle them until a straw will run through +them, then core them and pare them, then take their weight in fine +Sugar, and stuff them full of Sugar, then having your Pie ready, lay in +your Quinces, and strew the rest of your Sugar over them, and put in +some whole Cloves and Cinamon, then close it, and bake it; you must let +it stand in the Oven four or five hours; serve it in cold and strew on +Sugar. + + +164. _To make Tarts of Pippins._ + +Having some Puff-Past ready in a Dish or Pan, lay in some preserved +Pippins which have Orange Pill in them, and the Juice of Orange or +Limon, so close them and bake them a little. + + +165. _To make a good pie of Beef._ + +Take the Buttock of a fat Oxe, slice it thin, mince it small and beat it +in a Mortar to a Paste, then lard it very well with Lard, and season it +with beaten Spice, then make your Pie, and put it in with some Butter +and Claret Wine, and so bake it well, and serve it in cold with Mustard +and Sugar, and garnish it with Bay-leaves. + + +166. _To bake a Swan._ + +Scald it and take out the bones, and parboil it, then season it very +well with Pepper, Salt and Ginger, then lard it, and put it in a deep +Coffin of Rye Paste with store of Butter, close it and bake it very +well, and when it is baked, fill up the Vent-hole with melted Butter, +and so keep it; serve it in as you do the Beef-Pie. + + +167. _To bake a Turkey or Capon._ + +Bone the Turkey but not the Capon, parboil them, and stick Cloves on +their brests, lard them and season them well with Pepper and Salt, and +put them in a deep Coffin with good store of Butter, and close your Pie, +and bake it, and soak it very well; when it is baked, fill it up with +melted Butter, and when it is quite cold, serve it in and eat it with +Mustard and Sugar: garnish it with Bay Leaves. + + +168. _To make Fritters._ + +Take the Curds of a Sack Posset, the Yolks of six Eggs, and the Whites +of two, with a little fine Flower to make it into a thick Batter, put in +also a Pomewater cut in small pieces, some beaten Spice, warm Cream, and +a spoonful of Sack, and a little strong Ale; mingle all these very well, +and beat them well, and fry them in very hot Lard, and serve them in +with beaten Spice and fine Sugar. + + +169. _To bake Woodcocks, Black-birds Sparrows or Larks._ + +Truss and parboil them, then season them with Pepper and Salt, and put +them into a Pie with good store of Butter, and so bake them, then fill +them up with Butter. + + +170. _To bake a Goose._ + +Bone your Goose and parboil it, and season it with Pepper and Salt, and +lay it into a deep Coffin with good store of Butter top and bottom, then +bake it very well, and when it is baked, fill up the pie at the +Vent-hole with melted Butter, and so serve it in with Mustard and Sugar +and Bay-Leaves. + + +171. _To make Pancakes so crisp as you may set them upright._ + +Make a dozen or a score of them in a little Frying-pan, no bigger than a +Sawcer, then boil them in Lard, and they will look as yellow as Gold, +and eat very well. + + +172. _To make blanched Manchet._ + +Take six Eggs, half a Pint of sweet cream, and a penny Manchet grated, +one Nutmeg grated, two spoonfuls of Rosewater, and two Ounces of Sugar, +work it stiff like a Pudding, then fry it in a very little frying-pan, +that it may be thick. + +Fry it brown, and turn it upon a Pie-Plate; cut it in quarters and strew +Sugar on it and serve it in. + + +173. _To make a sierced Pudding._ + +Mince a Leg of Mutton with sweet herbs, and some Suet, make it very +fine, then put in grated Bread, minced Dates, Currans, Raisins of the +Sun stoned, a little preserved Orange or Limon, and a few Coriander +seeds bruised, Nutmeg, Ginger, and Pepper, mingle all together with +Cream and raw Eggs wrought together like a Paste, and bake it, and put +for Sauce the yolk of an Egg, Rosewater, Sugar and Cinamon, with a +little Butter heat together, when you serve it in, stick it with Almonds +and Rosemary; you may boil it also if you please, or rost some of in a +Lambs Cawl. + + +174. _To make a Fricasie of Eggs._ + +Beat twelve Eggs with Cream, Sugar, beaten spice and Rosewater, then +take thin slices of Pomewater Apple, and fry them well with sweet +Butter; when they are enough, take them up, and cleanse your pan, then +put in more butter and make it hot, and put in half your Eggs and fry +them; then when the one side is fryed lay your Apples all over the side +which is not fryed, then pour in the rest of your Eggs, and then turn it +and fry the other side, then serve it in with the Juice of an Orange and +Butter, and Sugar. + + +175. _To make a_ Cambridge_-Pudding._ + +Take grated bread searced through a Cullender, then mix it with fine +Flower, minced Dates, Currans, beaten Spice, Suet shred small, a little +salt, sugar and rosewater, warm Cream and Eggs, with half their Whites; +mould all these together with a little Yest, and make it up into a Loaf, +but when you have made it in two parts, ready to clap together, make a +deep hole in the one, and put in butter, then clap on the other, and +close it well together, then butter a Cloth and tie it up hard, and put +it into water which boiles apace, then serve it in with Sack, Butter and +Sugar. + +You may bake it if you please in a baking-pan. + + +176. _To make a Pudding of Goose Blood._ + +Save the blood of a Goose, and strain it, then put in fine Oatmeal +steeped in warm Milk, Nutmeg, Pepper, sweet Herbs, Sugar, Salt, Suet +minced fine, Rosewater, Limon Pill, Coriander seeds, then put in some +Eggs, and beat all these together very well, then boil them how you do +like, either in a buttered Cloth or in Skins, or rost it within the Neck +of the Goose. + + +177. _To make Liver Puddings._ + +Take a Hogs Liver boiled and cold, grate it like Bread, then take new +Milk and the Fat of a Hog minced fine, put it to the Bread and the +Liver, and divide it into two parts, then dry herbs or other if you can +minced fine, and put the Herbs into one part with beaten Spice, +Anniseeds, Rosewater, Cream and Eggs, Sugar and Salt, so fill the Skins +and boil them. + +To the other part put preserved Barberries, diced Dates, Currans, beaten +Spice, Salt, Sugar, Rosewater, Cream and Eggs, so mix them well +together, and fill the Skins and boil them. + + +178. _To make a Chiveridge Pudding._ + +Take the fattest Guts of your Hog clean scoured, then fluff them with +beaten Spice and sliced Dates, sweet herbs, a little Salt, Rosewater, +Sugar, and two or three Eggs to make it slide; so fill them, tie them up +like Puddings and boil them; when they are enough serve them. + + +179. _To make Rice Puddings in Skins._ + +Take two quarts of Milk and put therein as it is yet cold, two good +handfuls of Rice clean picked and washed, set it over a slow fire and +stir it often, but gently; when you perceive it to swell, let it boil +apace till it be tender and very thick, then take it from the fire, and +when it is cold, put in six Eggs well beaten, some Rosewater and Sugar, +beaten Spice and a little Salt, preserved Barberries and Dates minced +small, some Marrow and Citron Pill; mingle them well together and fill +your Skins, and boil them. + + +180. _To make a stewed Pudding._ + +Take the yolks of three Eggs and one White, six spoonfuls of sweet +Cream, a little beaten spice, and a quarter of a pound of Sewet minced +fine, a quarter of a pound of Currans, and a little grated bread, +Rosewater, Sugar and Salt; mingle them well together, and wrap them up +in little pieces of the Cawl of Veal, and fasten them with a little +stick, and tie each end with a stick, you may put four in one dish, then +take half a pint of strong Mutton Broth, and 6 spoonfuls of Vinegar, +three or four blades of large Mace, and one Ounce of Sugar, make this to +boil over a Chafingdish of Coals, then put in your Puddings, and when +they boil, cover them with another Dish, but turn them sometimes, and +when you see that they are enough, take your Puddings and lay them in a +warm Dish upon Sippets, then add to their Broth some Sack, Sugar, and +Butter, and pour over them; garnish your Dish with Limon and Barberries. + + +181. _To make a_ Sussex _Pudding._ + +Take a little cold Cream, Butter and Flower, with some beaten Spice, +Eggs, and a little Salt, make them into a stiff Paste, then make it up +in a round Ball, and as you mold it, put in a great piece of Butter in +the middle; and so tye it hard up in a buttered Cloth, and put it into +boiling water, and let it boil apace till it be enough, then serve it +in, and garnish your dish with Barberries; when it is at the Table cut +it open at the top, and there will be as it were a Pound of Butter, then +put Rosewater and Sugar into it, and so eat it. + +In some of this like Paste you may wrap great Apples, being pared +whole, in one piece of thin Paste, and so close it round the Apple, and +throw them into boiling water, and let them boil till they are enough, +you may also put some green Goosberries into some, and when either of +these are boiled, cut them open and put in Rosewater Butter and Sugar. + + +182. _To make_ French _Puffs._ + +Take Spinage Parsley and Endive, with a little Winter savory, and wash +them, and mince them very fine; season them with Nutmeg, Ginger and +Sugar, season them with Eggs, and put in a little Salt, then cut a Limon +into thin round slices, and upon every slice of Limon lay one spoonful +of it. + +Then fry them, and serve them in upon some Sippets, and pour over them +Sack, Sugar and butter. + + +183. _To make Apple Puffs._ + +Take a Pomewater, or any other Apple that is not hard or harsh in taste, +mince it with a few Raisins of the Sun stoned, then wet them with Eggs, +and beat them together with the back of a Spoon, season them with +Nutmeg, Rosewater, Sugar, and Ginger, drop them into a frying pan with a +Spoon into hot Butter, and fry them, then serve them in with the juice +of an Orange and a little Sugar and Butter. + + +184. _To make Kickshaws, to bake or fry in what shape you please._ + +Take some Puff-paste and roul it thin, if you have Moulds work it upon +them with preserved Pippins, and so close them, and fry or bake them, +but when you have closed them you must dip them in the yolks of Eggs, +and that will keep all in; fill some with Goosberries, Rasberries, Curd, +Marrow, Sweet-breads, Lambs Stones, Kidney of Veal, or any other thing +what you like best, either of them being seasoned before you put them in +according to your mind, and when they are baked or fryed, strew Sugar on +them, and serve them in. + + +185. _To make an_ Italian _Pudding._ + +Take a penny white loaf and pare off the crust, then cut it like Dice, +then take some Beef Suet shred small, and half a pound of Raisins of the +Sun stoned, with as many Currans, mingle them together and season them +with beaten Spice and a little Salt, wet them with four Eggs, and stir +them gently for fear of breaking the Bread, then put it in a dish with a +little Cream and Rosewater and Sugar, then put in some Marrow and Dates, +and so butter a dish and bake it, then strew on Sugar and serve it. + + +186. _To hash Calves Tongues._ + +Boil them tender and pill them, then lard them with Limon Pill, and lard +them also with fat Bacon, then lay them to the Fire and half rost them; +then put them in a Pipkin with Claret Wine, whole Spice and sliced +Limon, and a few Caraway Seeds, a little Rosemary and a little Salt, +boil all together and serve them in upon Toasts. Thus you may do with +Sheeps Tongues also. + + +187. _To boil a Capon._ + +Take strong Mutton Broth, and truss a Capon, and boil him in it with +some Marrow and a little Salt in a Pipkin, when it is tender, then put +in a pint of White Wine, half a pound of Sugar, and four Ounces of Dates +stoned and sliced, Potato Roots boiled and blanched, large Mace and +Nutmeg sliced, boil all these together with a quarter of a pint of +Verjuyce, then dish the Capon, and add to the Broth the yolks of six +Eggs beaten with Sack, and so serve it; garnish dish with several sorts +of Candied Pills and Preserved Barberries, and sliced Limon with Sugar +upon every slice. + + +188. _To boil a Capon with Rice._ + +Truss your Capon and boil him in water and salt, then take a quarter of +a pound of Rice, first boiled in Milk, and put in with some whole Spice +and a little Salt, when it is almost enough put in a little Rosewater, +and half a pound of Almonds blanched and beaten, strain them in, and put +in some Cream and Sugar, then when your Capon is enough, lay it in a +dish, and pour the Broth thereon; garnish your Dish as you please, and +serve it in. + + +189. _To boil a Capon with Pippins._ + +Parboil your capon after it is trussed, then put it into a pipkin with +Mutton Broth and Marrow, and a little Salt, with a quart of White-Wine, +a little Nutmeg and Dates stoned and sliced, then put in a quarter of a +pound of fine Sugar, then take some Pippins stewed with Sugar, Spice and +a little water, and put them in, then lay your Capon into a Dish, and +lay some Naples Biskets for Sippets, then bruise the yolks of eight hard +Eggs and put into your Broth, with a little Sack, and pour it over your +Capon; Garnish your Dish and serve it in. + + +190. _To boil Chickens with Lettuce the very best way._ + +Parboil your Chickens and cut them in Quarters, and put them into a +Pipkin with some Mutton Broth, and two or three sweet Breads of Veal, +and some Marrow, and some Cloves, and a little Salt, and a little Limon +Pill; then take good store of hard Lettuce, cut them in halves and wash +them, and put them in; then put in Butter and Sack and white Wine, with +a little Mace and Nutmeg, and sliced Dates, let all these stew upon the +Fire, and when they be enough, serve them in with Toasts of white Bread +for Sippets; Garnish the Dish with Limon and Barberies, and what else +you please; thus you may do Pigeons. + + +190. [Transcriber's Note: so numbered in original] _To boil a Rabbit +with Grapes or with Goosberries._ + +Truss your Rabbit whole, and boil it in some Mutton Broth till it be +tender; + +Then take a pint of White Wine, and a good handful of Spinage chopped, +the yolks of hard Eggs cut in quarters, put these to the Rabbit with +some large Mace; a Fagot of sweet Herbs and a little Salt and some +Butter, let them boil together a while, then take your Rabbet and lay it +in a Dish and some Sippets, then lay over it some Grapes or Goosberries, +scalded with Sugar, and pour your Broth over it. + + +191. _To boil a Rabbit with Claret Wine._ + +Boil a Rabbet as before, then slice Onions and a Carrot root, a few +Currans and a Fagot of sweet herbs, and a little Salt, minced Parsley, +Barberries picked, large Mace, Nutmeg and Ginger, put all these into a +Pipkin with the Rabbet, half a Pound of Butter, and a Pint of Claret +Wine, and let them boil together till it be enough, then serve it upon +Sippets. + + +192. _To boil a wild Duck._ + +Truss and parboil it, then half rost it, then carve it, and save the +Gravie, then take Onions and Parsley sliced, Ginger and Pepper, put the +Gravie into a Pipkin, with Currans, Mace, Barberries, and a quart of +Claret Wine, and a little Salt, put your Duck with all the forenamed +things into it, and let them boil till it be enough, then put in butter +and sugar, and serve it in upon Sippets. + + +193. _To boil a tame Duck._ + +Take your Duck and truss it, and boil it with water and salt, or rather +Mutton broth, when it hath boiled a while, put in some whole Spice, and +when it is boiled enough, take some white wine and butter, and good +store of Onions boiled tender in several waters, with a little of the +Liquor wherein the Duck hath boiled, and a little Salt: put your Duck +into a Dish, and heat these things together and pour over it; and serve +it; garnish the Dish with boiled Onions and Barberries. + + +194. _To boil Pigeons with Capers and Samphire._ + +Truss your Pigeons, and put them into a Pipkin with some Mutton broth +and white Wine, a bundle of sweet herbs, when they are boiled, lay them +into a Dish, then take some of the broth with some Capers and Limon +sliced, and some butter, heat these together and pour over them; then +fry thin slices of Bacon, and lay upon them, and some Samphire washed +from the Salt, and some slices of Limon; Garnish your Dish with the same +and serve it in. + + +195. _To boil Sausages._ + +Take two pounds of Sausages, and boil them with a quart of Claret Wine +and a bundle of sweet herbs, and whole Cloves and Mace; then put in a +little Butter, when they are enough, serve them in with this Liquor and +some Mustard in Sawcers. + + +196. _To boil Goose Giblets._ + +Boil them with water and salt, and a bundle of sweet herbs, Onions and +whole spice, when they are enough, put in Verjuice and Butter, and some +Currans plumped, and serve them upon Sippets. + +Thus you may dress Swans Giblets. + + +197. _To boil Giblets with Roots and good Herbs._ + +Boil them in a quart of Claret, Ginger and Cloves, and a Faggot of sweet +herbs, Turneps and Carots sliced, with good store of Spinage and a +little salt; when they are enough, serve them upon Sippets. + +And add to the Broth some Verjuice and the yolks of Eggs; Garnish your +Dish with Parsley and pickled Barberries. + + +198. _To smoor a Neck of Mutton._ + +Cut your Steaks, and put them into a Dish with some Butter, then take a +Faggot of sweet herbs and some gross Pepper and a little Salt, and put +them to them; cover your Dish, and let them stew till they are enough, +turning them sometimes, then put in a little Claret Wine and Anchovies, +and serve them upon Sippets. + + +199. _To smoor Veal._ + +Cut thin slices of Veal and hack them over with the back of a Knife, +then lard them with Lard, and Fry them with strong Beer or Ale till they +be enough, then stew them in Claret wine with some whole Spice and +Butter and a little salt. + +Garnish your Dish with Sausages fryed; and with Barberries, to serve +them in. + + +200. _To smoor Steaks of Mutton another way._ + +Cut part of a Leg of Mutton into steaks, and fry it in White Wine and a +little salt, a bundle of herbs, and a little Limon Pill, then put it +into a Pipkin with some sliced Limon, without the Rind, and some of the +Liquor it was fried in, and Butter and a little Parslie, boil all +together till you see it be enough, then serve it in, and garnish your +Dish with Limon and Barberries. + + +201. _To smoor Chickens._ + +Cut them in Joints and fry them with sweet Butter, then take white Wine, +Parsley and Onions chopp'd small, whole Mace and a little gross Pepper, +a little Sugar, Verjuice and Butter, let these and your fried Chicken +boil together, then fry the Leaves of Clary with Eggs, put in a little +Salt to your Chickens, and when they are enough, serve them in this +fried Clary, and garnish your Dish with Barberries. + + +202. _To fry Museles, or Oysters, or Cockles to serve in with Meat, or +by themselves._ + +Take any of these and parboil them in their own Liquor, then dry them, +flower them, and fry them, then put them into a Pipkin with Claret wine, +whole Spice and Anchovies, and a little butter, so let them stew +together, and serve them in either with a Duck, or by themselves, as you +like best. + + +204. [Transcriber's note: so numbered in original] _To dress Calves +feet._ + +Take Calves feet tenderly boiled, and slit them in the middle, then put +them in a Dish with sweet Butter, Parsley and Onions chopped a little +Thyme, large Mace, Pepper with a little Wine Vinegar, and a little salt, +let all these stew together till they are enough, then lay your Calves +feet in a Dish, and pour the Sauce over them, then strew some raw +Parsley and hard Eggs chopped together over them with slices of Limon +and Barberries. + + +205. _To hash Neats tongues._ + +Boil them and blanch them, and slice them thin then take Raisins of the +Sun, large Mace, Dates sliced thin, a few blanched Almonds and Claret +wine with a little salt; boil all these together with some sweet butter, +verjuice and sugar; when they are enough, serve them in and thicken the +Sauce with yolks of Eggs; garnish your Dish with Barberries. + + +206. _Another way to hash Neats Tongues._ + +Boil Neats Tongues very tender, peel them and slice them thin, then take +strong meat broth, blanched Chesnuts, a Faggot of sweet herbs, large +Mace, and Endive, a little Pepper and whole Cloves and a little Salt; +boil all these together with some butter till they be enough; garnish +your Dish as before. + + +207. _To boil Chickens in white-broth._ + +Take three Chickens and truss them, then take two or three blades of +Mace, as many quartered Dates, four or five Lumps of Marrow, a little +Salt and a little Sugar, the yolks of three hard Eggs, and a quarter of +a Pint of Sack, first boil your Chickins in Mutton broth, and then add +these things to them, and let them boil till they are enough, then lay +your Chickens in a Dish, and strain some Almonds blanched and beaten +into it, serve it upon Sippets of French Bread; garnish your Dish with +hard Eggs and Limons. + + +208. _To boil Partridges._ + +Put two or three Partridges into a Pipkin with as much water as will +cover them, then put in three or four blades of Mace, one Nutmeg +quartered, five or six Cloves, a piece of sweet Butter, two or three +Toasts of Manchet toasted brown, soke them in Sack or Muskadine, and +break them, and put them into the Pipkin with the rest, and a little +Salt, when they are enough, lay them in a Dish, and pour this Broth over +them, then garnish your Dish with hard Eggs and sliced Limon, and serve +it in. + + +209. _To boil a Leg of Mutton._ + +Take a large Leg of Mutton and stuff it well with Mutton Suet, Salt and +Nutmeg, boil it in water and Salt, but not too much, then put some of +that broth into another Pot, with three or four blades of Mace, some +Currans and Salt, boil them till half be consumed, then put in some +sweet Butter, and some Capers and a Limon cut like Dice with the Rind +on, a little Sack, and the yolks of two hard Eggs minced; then lay your +Mutton into a Dish upon Sippets, and pour this Sauce over it; scrape +Sugar on the sides of your Dish, and lay on slices of Limon and +Barberries. + + +210. _To stew Trouts._ + +Put two Trouts into a fair dish with some white Wine, sweet butter, and +a little whole Mace, a little Parsley, Thyme and Savory minced, then put +in an Anchovy and the yolks of hard Eggs; when your Fish is enough, +serve it on Sippets, and pour this over it, and garnish your Dish with +Limon and Barberries, and serve them in: you may add Capers to it if you +please, and you may do other Fish in this manner. + + +211. _To boil Eels in Broth to serve with them._ + +Flay and wash your Eels and cut them in pieces about a handful long, +then put them into a pot with so much Water as will cover them, a little +Pepper and Mace, sliced Onions, a little grated bread, and a little +Yest, a good piece of sweet butter, some Parsley, Winter Savory and +Thyme shred small; let them boil softly half an hour, and put in some +Salt, with some Currans; when it is enough, put in Verjuice and more +Butter, and so serve it; Garnish your Dish with Parsley, Limon and +Barberries, put Sippets in your Dish. + + +212. _To boil a Pike with Oysters._ + +Take a fair Pike and gut it and wash it, and truss it round with the +tail in the mouth, then take white Wine, Water and Salt, with a bundle +of sweet herbs, and whole Spice, a little Horse-radish; when it boils, +tie up your Pike in a Cloth, and put it in, and let it boil till it +swims, for then it is enough; then take the Rivet of the Pike, and a +Pint of great Oysters with their Liquor, and some Vinegar, large Mace, +gross Pepper, then lay your Pike in a Dish with Sippets, and then heat +these just named things with some Butter and Anchovies, and pour over +it; garnish your Dish as you please. + + +213. _To make a grand Sallad._ + +Take a fair broad brimm'd dish, and in the middle of it lay some pickled +Limon Pill, then lay round about it each sort by themselves, Olives, +Capers, Broom Buds, Ash Keys, Purslane pickled, and French Beans +pickled, and little Cucumbers pickled, and Barberries pickled, and +Clove Gilliflowers, Cowslips, Currans, Figs, blanched Almonds and +Raisins, Slices of Limon with Sugar on them, Dates stoned and sliced. + +Garnish your Dish brims with Candied Orange, Limon and Citron Pill, and +some Candied Eringo roots. + + +214. _To rost Pig with a Pudding in his Belly._ + +Take a fat Pig and truss his head backward loking over his back, then +make such Pudding as you like best, and fill his belly with it, your +Pudding must be stiff, then sew it up, and rost your Pig, when it is +almost enough, wring upon it the Juice of a Limon, and when you are +ready to take it up, wash it over with yolks of Eggs, and before they +can dry, dredge it with grated bread mixed with a little Nutmeg and +Ginger, let your Sauce be Vinegar, Butter and Sugar, and the yolks of +hard Eggs minced. + + +215. _To rost a Leg of Mutton with Oisters._ + +Take a large Leg of Mutton and stuff it well with Mutton Sewet, with +Pepper, Nutmeg Salt and Mace, then rost it and stick it with Cloves, +when it is half rosted cut off some of the under side of the fleshy end, +in little thin Bits, then take a Pint of Oisters and the Liquor of them, +a little Mace, sweet Butter and Salt, put all these with the Bits of +Mutton into a Pipkin till half be consumed; then Dish your Mutton and +pour this Sauce over it, strew Salt about the Dish side and serve it in. + + +216. _To make a Steak-Pie._ + +Cut a Neck of Mutton in steaks, then season it with Pepper and Salt, lay +your Paste into your Baking Pan, and lay Butter in the bottom, then lay +in your steaks, and a little large Mace, and cover it with Butter, so +close it, and bake it; and against it is baked, have in readiness good +store of boiled Parslie minced fine, and drained from the water, some +white Wine and some Vinegar, sweet Butter and Sugar, cut open your Pie, +and put in this Sauce, and shake it well, and serve it to the Table; it +is not so good cold as hot. + + +217. _To rost a Haunch or a Shoulder of Venison, or a Chine of Mutton._ + +Take either of these, and lard it with Lard, and stick it thick with +Rosemary, then roft it with a quick fire, but do not lay it too near; +baste it with sweet butter: then take half a Pint of Claret wine, a +little beaten Cinamon and Ginger, and as much sugar as will sweeten it, +five or six whole Cloves, a little grated bread, and when it is boiled +enough, put in a little Sweet butter, a little Vinegar, and a very +little Salt, when your meat is rosted, serve it in with Sauce, and strew +salt about your Dish. + + +218. _To rost a Capon with Oysters and Chesnuts._ + +Take some boiled Chesnuts, and take off their shells, and take as many +parboil'd Oysters, then spit your Capon, and put these into the belly of +it, with some sweet Butter, rost it and bast it with sweet Butter, save +the Gravie, and some of the Chesnuts, and some of the Oysters, then add +to them half a Pint of Claret Wine, and a pice of sweet Butter and a +little Pepper, and a little Salt, stew these altogether till the Capon +be ready, then serve them in with it; Garnish your Dish as you please. + + +219. _To rost Shoulder or Fillet of Veal with farcing herbs._ + +Wash your meat and parboil it a little, then take Parsley, +Winter-savory, and Thyme, of each a little minced small, put to them the +yolks of three or four hard eggs minced, Nutmeg, Pepper and Currans and +Salt, add also some Suet minced small; work all these with the yolk of a +raw Egg, and stuff your Meat with it, but save some, and set it under +the meat while it doth rost, when your meat is almost rosted enough, put +to these in the Dish, a quarter of a pint of White Wine Vinegar, and +some Sugar, when your meat is ready, serve it in with this Sauce, and +strew on Salt. + + +220. _To make boiled Sallads._ + +Boil some Carots very tender, and scrape them to pieces like the Pulp of +an Apple, season them with Cinamon and Ginger and Sugar, put in Currans, +a little Vinegar, and a piece of sweet Butter, stew these in a Dish, and +when they begin to dry put in more Butter and a little Salt, so serve +them to the Table, thus you may do Lettuce, or Spinage or Beets. + + +221. _To boil a Shoulder of Veal._ + +Take a Shoulder of Veal and half boil it in Water and Salt, then slice +off the most part of it, and save the Gravie; then take that sliced +meat, and put it in a Pot with some of the Broth that boiled it, a +little grated Bread, Oister Liquor, Vinegar, Bacon scalded and sliced +thin, a Pound of Sausages out of their skins, and rolled in the yolks of +Eggs, large Mace and Nutmeg, let these stew about one hour, than put in +one Pint of Oisters, some sweet herbs, and a little Salt, stew them +together, then take the bone of Veal and broil it and Dish it, then add +to your Liquor a little Butter, and some minced Limon with the Rind, a +Shelot or two sliced, and pour it over, then lay on it some fryed +Oysters; Garnish your Dish with Barberries and sliced Limon, and serve +it in. + + +222. _To boil a Neck of Mutton._ + +Boil it in water and salt, then make sauce for it with Samphire and a +little of the Broth, Verjuice, large Mace, Pepper and Onion, the yolks +of hard Eggs minced, some sweet herbs and a little salt, let these boil +together half an hour or more: + +Then beat it up with Butter and Limon; then dish your Meat upon Sippets, +and pour it on; garnish your Dish with the hard Whites of Eggs and +Parsley minced together, with sliced Limon, so serve it; thus you may +dress a Leg or a Brest of Mutton if you please. + + +223. _To stew a Loin of Mutton._ + +Cut your meat in Steaks, and put it into so much water as will cover it, +when it is scummed, put to three or four Onions sliced, with some +Turneps, whole Cloves, and sliced Ginger, when it is half stewed, put +in sliced Bacon and some sweet herbs minced small, some Vinegar and +Salt, when it is ready, put in some Capers, then dish your Meat upon +Sippets and serve it in, and garnish your Dish with Barberries and +Limon. + + +224. _To boil a Haunch of Venison._ + +Boil it in water and salt, with some Coleflowers and some whole spice; +then take some of the Broth, a little Mace, and a Cows Udder boiled +tender and sliced thin, a little Horse-radish root searced, and a few +sweet herbs; boil all these together, and put in a little Salt, when +your Venison is ready, dish it, and lay your Cows Udder and the +Coleflowers over it, then beat up your Sauce, and pour over it; then +garnish your Dish with Limon and Parsley and Barberries, and so serve +it; this Sauce is also good with a powdered Goose boiled, but first +larded. + + +225. _To make white Broth with Meat or without._ + +Take a little Mutton broth, and as much of Sack, and boil it with whole +Spice, sweet herbs, Dates sliced, Currans and a little Salt, when it is +enough, or very near, strain in some blanched Almonds, then thicken it +with the yolks of Eggs beaten, and sweeten it with Sugar, and so serve +it in with thin slices of white Bread: + +Garnish with stewed Prunes, and some plumped Raisins. + +This may be served in also with any meat proper for to be served with +white Broth. + + +226. _To make good stewed Broth._ + +Take a hinder Leg of Beef and a pair of Marrow Bones, boil them in a +great Pot with water and a little Salt, when it boiles, and is skimmed, +put in some whole Spice, and some Raisins and Currans, then put in some +Manchet sliced thin, and soaked in some of the Broth, when it is almost +enough, put in some stewed Prunes, then Dish your Meat, and put into +your Broth a little Saffron or red Saunders, some white Wine and Sugar, +so pour it over your Meat, and serve it in; Garnish your Dish with +Prunes, Raisins and fine Sugar. + + +227. _To stew Artichokes._ + +Take the bottoms of Artichokes tenderly boiled, and cut them in +Quarters, stew them with white Wine, whole Spice and Marrow, with a +little Salt: + +When they are enough, put in Sack and Sugar, and green Plumbs preserved, +so serve them; garnish the Dish with Preserves. + + +228. _To stew Pippins._ + +Take a pound of Pippins, pare them and core them, and cut them in +quarters. + +Then take a pint of water and a pound of fine Sugar, and make a Syrup, +and scum it, then put in your Pippins and boil them up quick, and put in +a little Orange or Limon Pill very thin; when they are very clear, and +their Syrup almost wasted, put in the juice of Orange and Limon, and +some Butter; so serve them in upon Sippets, and strew fine Sugar about +the Dish sides. + + +229. _To make a Sallad with fresh Salmon._ + +Your Salmon being boiled and souced, mince some of it small with Apples +and Onyons, put thereto Oyl, Vinegar, and Pepper; so serve it to the +Table: Garnish your Dish with Limon and Capers. + + +230. _To rost a Shoulder of Mutton with Oisters._ + +Take a large Shoulder of Mutton, and take sweet herbs chopped small, and +mixed with beaten Eggs and a little Salt, take some great Oisters, and +being dried from their Liquor, dip them in these Eggs, and fry them a +little, then stuff your meat well with them, then save some of them for +sauce, and rost your Mutton, and baste it with Claret Wine, Butter, and +Salt, save the Gravie, and put it with the Oisters into a Dish to stew +with some Anchovies, and Claret Wine: when your meat is enough, rub the +Dish with a Shelot, and lay your meat in it, and then put some Capers +into your Sauce, and pour over it, so serve it in; Garnish your Dish +with Olives, Capers, and Samphire. + + +231. _To rost a Calves Head with Oisters._ + +Split your Calves Head as to boil, and let it lie in water a while, then +wash it well, and cut out the Tongue, then boil your Head a little, also +the Tongue and Brains, then mince the Brains and Tongue with a little +Sage, Oisters and Marrow put amongst it when it is minced, three or four +Eggs well beaten, Ginger, Pepper, Nutmeg, Grated Bread and Salt, and a +little Sack, make it pretty thick, then take the Head and fill it with +this, and bind it close, and spit it and rost it, and save the Gravie +which comes from it in a Dish, baste it well with Butter, put to this +Gravie some Oisters, and some sweet Herbs minced fine, a little white +Wine, and a sliced Nutmeg; when the Head is rosted, set the Dish of +Sauce upon hot Coals with some Butter and a little salt, and the Juice +of an Orange, beat it up thick and Dish your Head, and serve it in with +this Sauce; garnish your Dish with stewed Oisters and Barberries. + + +232. _Sauce for Woodcocks Snites._ + +When you spit your Fowl, put in an Onion in the Belly, when it is +rosted, take the Gravie of it, and some Claret Wine, and an Anchovie +with a little Pepper and Salt, so serve them. + + +233. _To make Sauce for Partridges._ + +Take grated Bread, Water and Salt, and a whole Onion boiled together, +when it is well boiled, take out the Onion, and put in minced Limon, and +a piece of Butter, and serve them in with it. + + +234. _To rost Larks with Bacon._ + +When your Larks are pull'd and drawn, wash them and spit them with a +thin slice of Bacon and a Sage Leaf between the Legs of every one, make +your Sauce with the Juice of Oranges and a little Claret Wine, and some +Butter, warm them together, and serve them up with it. + + +235. _To make Sauce for Quails._ + +Take some Vine Leaves dried before the fire in a dish and mince them, +then put some Claret Wine and a little Pepper and Salt to it, and a +piece of Butter, and serve them with it. + +This Sauce is also for rosted Pigeons. + + +236. _To rost a whole Pig without the Skin, with a Pudding in his +Belly._ + +Make ready the Pig for the Spit, then spit it and lay it down to the +fire, and when you can take off the Skin, take it from the fire and flay +it, then put such a Pudding as you love into the Belly of it, then sew +it up, and stick it with Thyme and Limon Pill, and lay it down again, and +rost it and bast it with Butter, and set a Dish under it to catch the +Gravie, into which put a little sliced Nutmeg, and a little Vinegar, and +a little Limon and some Butter; heat them together: when your Pig is +enough, bread it, but first froth it up with Butter and a little Salt, +then serve it in with this Sauce to the Table with the Head on. + + +237. _To fry Artichokes._ + +Take the bottoms of Artichokes tenderly boiled, and dip them in beaten +Eggs and a little Salt, and fry them with a little Mace shred among the +Eggs; then take Verjuice, Butter and Sugar, and the Juice of an Orange, +Dish your Artichokes, and lay on Marrow fried in Eggs to keep it whole, +then lay your Sauce, or rather pour it on, and serve them in. + + +238. _To make Toasts of Veal._ + +Take a rosted Kidney of Veal, cold and minced small, put to it grated +bread, Nutmeg, Currans, Sugar and Salt, with some Almonds blanched and +beaten with Rosewater, mingle all these together with beaten Eggs and a +little Cream, then cut thin slices of white Bread, and lay this Compound +between two of them, and so fry them, and strew Sugar on them, and serve +them in. + + +239. _To make good Pancakes._ + +Take twenty Eggs with half the Whites, and beat them well and mix them +with fine flower and beaten Spice, a little Salt, Sack, Ale, and a +little Yeste, do not make your Batter too thin, then beat it well, and +let it stand a little while to rise, then fry them with sweet Lard or +with Butter, and serve them in with the Juice of Orange and Sugar. + + +240. _To fry Veal._ + +Cut part of a Leg of Veal into thin slices, and hack them with the back +of a Knife, then season them with beaten Spice and Salt, and lard them +well with Hogs Lard, then chop some sweet herbs, and beat some Eggs and +mix together and dip them therein, and fry them in Butter, then stew +them with a little white Wine and some Anchovies a little while, then +put in some Butter, and shake them well, and serve them in with sliced +Limon over them. + + +241. _To make good Paste._ + +Take to a peck of fine flower three pound of butter, and three Eggs, and +a little cold Cream, and work it well together, but do not break your +Butter too small, and it will be very fine Crust, either to bake meat +in, or fruit, or what else you please. + +It is also a very fine Dumplin, if you make it into good big Rolls, and +boil them and butter them, or roul some of it out thin, and put a great +Apple therein, and boil and butter them, with Rosewater, Butter and +Sugar. + + +242. _To make good Paste to raise._ + +Take to a Peck of Flower two pounds of Butter and a little tried Suet, +let them boil with a little Water or Milk, then put two Eggs into your +Flower, and mix them well together, then make a hole in the middle of +your Flower, and put in the top of your boiling Liquor, and so much of +the rest as will make it in to a stiff Paste, then lay it into a warm +Cloth to rise. + + +243. _Paste for cold Baked meats._ + +Take to every Peck of Flower one pound of Butter or a little more, with +hot Liquor as the other, and put a little dissolved Isinglass in it, +because such things require strength; you may not forget Salt in all +your Pastes, and work these Pastes made with hot Liquor much more than +the other. + + +244. _To make a Veal Pie in Summer._ + +Take thin slices of a Fillet of Veal, then having your Pie ready and +Butter in it, lay in your Veal seasoned with a little Nutmeg and Salt so +cover it with Butter, and close it and bake it, then against it be +drawn, scald some Goosberries or Grapes in Sugar and water as to +preserve, and when you open your Pie, put in pieces of Marrow boiled in +white Wine with a little blade of Mace: + +Then put these Grapes or Goosberries over all, or else some hard Lettuce +or Spinage boiled and buttered. + + +245. _To make a Pie of Shrimps, or of Prawns._ + +Pick them clean from their Shells, and have in readiness your Pie with +Butter in the bottom, then lay in your Fish with some large Mace and +Nutmeg, and then Butter again, and so bake it: + +Then cut it up and put in some White Wine and an Anchovy or two, and +some Butter, and so serve them in hot; thus you may do with Lobsters or +Crabs, or with Crafish. + + +246. _To make a Pie of Larks, or of Sparrows._ + +Pluck your Birds and draw them, then fill the Bellies of them with this +mixture following, grated bread, sweet herbs minced small, Beef Suet or +Marrow minced, Almonds blanched and beated with Rosewater, a little +Cream; beaten Spice, and a little Salt, some Eggs and some Currans, mix +these together, and do as I have said, then having your Pie ready raised +or laid in your baking-pan, put in Butter, and then fill it with Birds. + + +Then put in Nutmeg, Pepper and Salt, and put in the yolks of hard Eggs, +and some sweet herbs minced, then lay in pieces of Marrow, and cover it +with Butter, and so close it and bake it; then cut it open and wring in +the Juice of an Orange and some Butter, and serve it. + + +247. _To make a Lettuce Pie._ + +Take your Cabbage Lettuce and cut them in halves, wash them and boil +them in water and salt very green, then drain them from the water, so +having your Pie in readiness, put in Butter; then put in your boiled +Lettuce, with some Marrow, Raisins of the Sun stoned, Dates stoned and +sliced thin, with some large Mace, and Nutmeg sliced, then put in more +Butter, close it and bake it; then cut it open, and put in Verjuice, +Butter and Sugar, and so serve it. + + +[Transcriber's note: no number in original] _To stew a Neck of Mutton._ + +Put your Neck of Mutton cut in Steaks into so much Wine and Water as +will cover it, with some whole Spice, let it stew till it be enough, +then put in two Anchovies, and a handful of Capers, with a piece of +sweet Butter shake it very well, and serve it upon Sippets. + + +248. _To make a Pie of a rosted Kidney of Veal._ + +Mince the Kidney with the Fat, and put to it some sweet herbs minced +very small, a quarter of a pound of Dates stoned, and sliced thin and +minced, season it with beaten Spice, Sugar and Salt, put in half a pound +of Currans, and some grated bread, mingle all these together very well +with Verjuice and Eggs, and make them into Balls, so put some Butter +into your Pie, and then these Balls, then more Butter, so close it and +bake it; + +Then cut it open, and put in Verjuice, Butter and Sugar made green with +the Juice of some Spinage, add to it the yolks of Eggs. + + +249. _To make a Potato Pie._ + +Having your Pie ready, lay in Butter, and then your Potatoes boiled very +tender, then some whole Spice and Marrow, Dates and the yolks of hard +Eggs blanched Almonds, and Pistacho Nuts, the Candied Pills of Citron, +Orange and Limon, put in more Butter close it and bake it, then cut it +open, and put in Wine, Sugar, the yolks of Eggs and Butter. + + +250. _To make a Pig Pie._ + +Spit a whole Pigg and rost it till it will flay, then take it off the +Spit, and take off the Skin, and lard it with Hogs Lard; season it with +Pepper, Salt, Nutmeg and Sage, then lay it into your Pie upon some +Butter, then lay on some large Mace, and some more Butter, and close it +and bake it: It is either good hot or cold. + + +251. _To make a Carp Pie._ + +Take a large Carp and scale him, gut and wash him clean, and dry him +well, then lay Butter into your Pie, and fill your Carps belly with this +Pudding; grated bread, sweet herbs, and a little Bacon minced small, the +yolks of hard Eggs and an Anchovie minced, also a little Marrow, Nutmeg, +and then put in a little Salt, but a very little, and make some of this +up in Balls, then Lard the Carp, sew up his Belly, and lay him into +your Pie, then lay in the Balls of Pudding, with some Oysters, Shrimps +and Capers, and the yolks of hard Eggs and a little Slices of Bacon, +then put in large Mace and Butter, so close it and bake it, then cut off +the Lid, and stick it full of pretty Conceits made in Paste, and serve +it in hot. + + +252. _To make an Almond Tart._ + +Take a Quart of Cream, and when it boils, put in half a pound of sweet +Almonds blanched and beaten with Rosewater, boil them together till it +be thick, always stirring it for fear it burn, then when it is cold, put +in a little raw Cream, the yolks of twelve Eggs, and some beaten Spice, +some Candied Citron Pill and Eringo Roots sliced, with as much fine +Sugar as will sweeten it, then fill your Tart and bake it, and stick it +with Almonds blanched, and some Citron Pill, and strew on some small +French Comfits of several colours, and garnish your Dish with Almonds +blanched, and preserved Barberries. + + +253. _To make a dainty White-Pot._ + +Take a Manchet cut like Lozenges, and scald it in some Cream, then put +to it beaten Spice, Eggs, Sugar and a little Salt, then put in Raisins, +and Dates stoned, and some Marrow; do not bake it too much for fear it +Whey, then strew on some fine Sugar and serve it in. + + +254. _To make a Red Deer Pie._ + +Bone your Venison, and if it be a Side, then skin it, and beat it with +an Iron Pestle but not too small, then lay it in Claret wine, and +Vinegar, in some close thing two days and nights if it be Winter, else +half so long, then drain it and dry it very well, and if lean, lard it +with fat Bacon as big as your finger, season it very high with all +manner of Spices and Salt, make your Pie with Rye Flower, round and very +high, then lay store of Butter in the bottom and Bay Leaves, then lay in +your Venison with more Bay leaves and Butter; so close it, and make a +Tunnel in the middle, and bake it as long as you do great Loaves, when +it is baked, fill it up with melted Butter, and so keep it two or three +months, serve it in with the Lid off, and Bay Leaves about the Dish; eat +it with mustard and sugar. + + +255. _To make a Pie of a Leg of Pork._ + +Take a Leg of Pork well powdred and stuffed with all manner of good +Herbs, and Pepper, and boil it very tender, then take off the Skin, and +stick it with Cloves and Sage Leaves, then put it into your Pie with +Butter top and bottom, close it and bake it, and eat it cold with +Mustard and Sugar. + + +256. _To make a Lamprey Pie._ + +Take your Lamprey and gut him, and take away the black string in the +back, wash him very well, and dry him, and season him with Nutmeg, +Pepper and Salt, then lay him into your Pie in pieces with Butter in the +bottom, and some Shelots and Bay Leaves and more Butter, so close it and +bake it, and fill it up with melted Butter, and keep it cold, and serve +it in with some Mustard and Sugar. + + +257. _To make a Salmon Pie._ + +Take a Joll of Salmon raw, and scale it and lay it into your Pie upon +Butter and Bay leaves, then season it with whole spice and a little +Salt, then lay on some Shrimps and Oysters with some Anchovies, then +more Spice and Butter, so close the lid and bake it, but first put in +some White Wine, serve it hot, then if it wants, put in more Wine and +Butter. + + +258. _To make a Pudding of French Barley._ + +Take French Barley tenderly boiled, then take to one Pint of Barley half +a Manchet grated, and four Ounces of sweet Almonds blanched and beeten +with Rosewater, half a Pint of Cream, and eight Eggs with half the +Whites, season it with Nutmeg, Mace, Sugar and Salt, then put in some +Fruit, both Raisins and Currans, and some Marrow, mingle these well +together, and fill Hogs Guts with it. + + +259. _To make a hasty Pudding in a Bag or Cloth._ + +Boil a Quart of thick Cream with six spoonfuls of fine Flower, then +season it with Nutmeg and Salt, then wet a Cloth, and flower it and +butter it, then boil it, and butter it, and serve it in. + + +260. _To make a Shaking Pudding._ + +Take a Quart of Cream and boil it, then put in some Almonds blanched and +beaten, when it is boiled and almost cold, put in eight Eggs, and half +the Whites, with a little grated Bread, Spice and Sugar, and a very +little Salt; + +Then wet Flower and Butter, and put it in a Cloth and boil it, but not +too much, serve it in with Rosewater, Butter and Sugar, and strew it +with small French Comfits. + + +261. _To make a Haggus Pudding._ + +Take a Calves Chaldron well scowred, boiled, and the Kernels taken out, +mince it small, then take four or five Eggs, and half the Whites, some +thick Cream, grated bread, Rosewater and Sugar, and a little Salt, +Currans and Spice, and some sweet herbs chopped small, then put in some +Marrow or Suet finely shred, so fill the Guts, and boil them. + + +262. _To make an Oatmeal Pudding._ + +Take the biggest Oatmeal and steep it in warm Cream one night, then put +in some sweet herbs minced small, the yolks of Eggs, Sugar, Spice, +Rosewater and a little Salt, with some Marrow, then Butter a Cloth, and +boil it well, and serve it in with Rosewater, Butter and Sugar. + + +263. _To make Puddings of Wine._ + +Slice two Manchets into a Pint of White Wine, and let your Wine be first +mulled with Spice, and with Limon Pill, then put to it ten Eggs well +beaten with Rosewater, some Sugar and a little Salt, with some Marrow +and Dates, so bake it a very little, strew Sugar on it, and serve it; +instead of Manchet you may use Naples Bisket, which is better. + + +264. _To make Puddings with Hogs Lights._ + +Parboil them very well, and mince them small with Suet of a Hog, then +mix it with bread grated, and some Cream and Eggs, Nutmeg, Rosewater, +Sugar and a little Salt, with some Currans, mingle them well together, +and fill the Guts and boil them. + + +265. _To make Stone Cream._ + +Boil a quart of Cream with whole spice then pour it out into a Dish, but +let it be one quarter consumed in the boiling, then stir it till it be +almost cold, then put some Runnet into it as for a Cheese, and stir it +well together, and colour it with a little Saffron, serve it in with +Sack and Sugar. + + +266. _To make a Posset Pie with Apples._ + +Take the Pulp of rosted Apples and beat it well with Sugar and Rosewater +to make it very sweet, then mix it with sweet Cream, and the yolks of +raw Eggs, some Spice and Sack, then having your Paste ready in your +Bake-pan, put in this stuff and bake it a little, then stick it with +Candied Pills, and so serve it in cold. + + +267. _To dry Pippins about_ Christmas _or before._ + +When your Houshold Bread is drawn, then set in a Dish full of Pippins, +and about six hours after take them out and lay them in several Dishes +one by one, and flat them with your hands a little, so do twice a day, +and still set them into a warm Oven every time till they are dry enough; +then lay them into Boxes with Papers between every Lay. + + +268. _To make Snow Cream._ + +Take a Quart of Cream, and 4 Ounces of blanched Almonds, beaten and +strained, with half a Pint of White Wine, a piece of Orange Pill and a +Nutmeg sliced, and three Sprigs of Rosemary, mix these things together, +and let them stand three hours, then strain it, and put the thick part +into a deep Dish, and sweeten it with Sugar, then beat some Cream with +the Whites of Eggs till it be a thick Froth, and cast the Froth over it +to a good thickness. + + +269. _To boil Whitings or Flounders._ + +Boil some White Wine, Water, and Salt, with some sweet Herbs and whole +Spice; when it boils put in a little Vinegar, for that will make Fish +crisp, then let it boil apace and put in your Fish, and boil them till +they swim, then take them out and drain them, and make Sauce for them +with some of the Liquor and an Anchovie or two, some Butter and some +Capers, heat them over the Fire, and beat it up thick and pour it over +them; garnish your Dish with Capers and Parsley, Oranges and Limons and +let it be very hot when you serve it in. + + +270. _To make a Pie of a Gammon of Bacon._ + +Take a _Westphalia_ Gammon, and boil it tender with hay in the Kettle, +then take off the Skin and stick it with Cloves and strew it with +Pepper, then make your Pie ready, and put it therein with Butter at the +bottom, then cover your Bacon with Oysters, parboiled in Wine and their +own Liquor, and put in Balls made of Sausage meat, then put in the +Liquor of the parboiled Oysters, some whole Spice and Bay Leaves, with +some Butter, so close it, and bake it and eat it cold, you may put into +it the yolks of hard Eggs if you please, serve it with Mustard Sugar and +Bay Leaves. + + +271. _To bake a Bulloks Cheek to be eaten hot._ + +Take your Cheek and stuff it very well with Parsley and sweet herbs +chopped, then put it into a Pot with some Claret wine and a little +strong Beer, and some whole Spice, and so season it well with Salt to +your taste, and cover your Pot and bake it, then take it out, and pull +out the Bones, and serve it upon tosted bread with some of the Liquor. + + +272. _To bake a Bullocks Cheek to eat cold, as Venison._ + +Take a Bullocks Cheek, or rather two fair fat Cheeks, and lay them in +water one night, then take out every bone, and stuff it very well with +all manner of Spice and Salt, then put it into a Pot, one Cheek clapped +close together upon the other, then lay it over with Bay Leaves, and put +in a Quart of Claret Wine, so cover the Pot and bake it with Houshold +Bread, when you draw it, pour all the Liquor out, and take only the fat +of it and some melted Butter, and pour in again, serve it cold with +Mustard and Sugar, and dress it with Bay Leaves, it will eat like +Venison. + + +273. _To make a Bacon Froize._ + +Take eight Eggs well beaten, and a little Cream, and a little Flower, +and beat them well together to be like other Batter, then fry very thin +slices of Bacon, and pour some of this over, then fry it, and turn the +other side, and pour more upon that, so fry it and serve it to the +Table. + + +274. _To make fryed Nuts._ + +Take Eggs, Flower, Spice and Cream, and make it into a Paste, then make +it into round Balls and fry them, they must be as big as Walnuts, be +sure to shake them well in the Pan and fry them brown, then roul some +out thin, and cut them into several shapes, and fry them, so mix them +together, and serve them in with Spice beaten and Sugar. + + +275. _To make a_ Sussex _Pancake._ + +Take only some very good Pie Paste made with hot Liquor, and roul it +thin, and fry it with Butter, and serve it in with beaten spice and +sugar as hot as you can. + + +276. _To make a Venison Pasty._ + +Take a Peck of fine Flower, and three Pounds of fresh Butter, break your +Butter into your Flower, and put in one Egg, and make it into a Past +with so much cold cream as you think fit, but do not mould it too much, +then roul it pretty thin and broad, almost square, then lay some Butter +on the bottom, then season your Venison on the fleshy side with Pepper +grosly beaten, and Salt mixed, then lay your Venison upon your butter +with the seasoned side downward, and then cut the Venison over with your +Knife quite cross the Pasty to let the Gravie come out the better in +baking, then rub some seasoning in those Cuts, and do not lay any else +because it will make it look ill-favoured and black, then put some paste +rouled thin about the Meat to keep it in compass, and lay Butter on the +top, then close it up and bake it very well, but you must trim it up +with several Fancies made in the same Paste, and make also a Tunnel or +Vent, and just when you are going to set it into the Oven, put in half a +Pint of Clarret Wine, that will season your Venison finely, and make it +shall not look or taste greasie, thus you may bake Mutton if you please. + + +277. _To make a brave Tart of several Sweet Meats._ + +Take some Puff-paste, and roule it very thin, and lay it in the bottom +of your baking-pan, then lay in a Lay of preserved Rasberries, then some +more Paste very thin to cover them, then some Currans preserved, and +then a Sheet of Paste to cover them, then Cherries, and another Sheet to +cover them, then any white Sweet-Meat, as Pippins, white Plumbs or +Grapes, so lid it with Puff-paste, cut in some pretty Fancy to shew the +Fruit, then bake it, and stick it full of Candied Pills, and serve it in +cold. + + +278. _To make Ice and Snow._ + +Take new Milk and some Cream and mix it together, and put it into a +Dish, and set it together with Runnet as for a Cheese, and stir it +together, when it is come, pour over it some Sack and Sugar, then take a +Pint of Cream and a little Rosewater, and the Whites of three Eggs, and +whip it to a froth with a Birchen Rod, then as the Froth arises, cast it +upon your Cream which hath the Runnet in it, till it lies deep, then lay +on Bunches of preserved Barberries here and there carelesly, and cast +more Snow upon them, which will look exceeding well; then garnish your +Dish being broad brim'd with all kind of Jellies in pretty-fancies, and +several Colours. + + +279. _To make a Mutton Pie._ + +Cut a Loin or Neck of Mutton in steaks, and season it with Pepper and +Salt, and Nutmeg, then lay it in your Pie upon Butter; then fill up your +Pie with Apples sliced thin, and a few great Onions sliced thin, then +put in more Butter, and close it and bake it, and serve it in hot. + + +280. _To poach Eggs the best way._ + +Boil Vinegar and Water together with a few Cloves and Mace, when it +boiles break in your Eggs, and turn them about gently with a Tin slice +till the White be hard, then take them up, and pare away what is not +handsom, and lay them on Sippets, and strew them over with plumped +Currans, then take Verjuice, Butter and Sugar heat together, and pour +over, and serve them in hot. + + +281. _A good Sallad in Winter._ + +Take a good hard Cabbage, and with a sharp Knife shave it so thin as you +may not discern what it is, then serve it with Oil and Vinegar. + + +282. _Another Sallad in Winter._ + +Take Corn Sallad clean picked and also well washed, and clear from the +water, put it into a Dish in some handsom form with some Horse Radish +scraped, and some Oil and Vinegar. + + + +283. _To make Sorrel Sopps for Green Geese or Chickens, or for a Sick +Body to eat alone._ + +Take a good quantity of French Sorrel clean picked, and stamp it in a +Mortar, then strain it into a Dish, and set it over a Chafing dish of +Coals, and put a little Vinegar to it, then when it is thick by wasting, +wring in the Juice of a Limon and sweeten it with Sugar, and put in a +little grated bread and Nutmeg, then warm another Dish with thin slices +of white bread, and put some butter to your Sorrel Liquor, and pour over +them, serve them in with Slices of Limon and fine Sugar. + + +284. _To make Green Sauce for a powdred Leg of Pork, or for a Spring._ + +Take a great quantity of French Sorrel, and pick out the Strings and +wash it well, and drain it clean from the water, then stamp it in a +Mortar till it be extream fine, then put in grated bread and beat it +again, then a few Currans and the yolks of hard Eggs, and when it is +beaten to a kind of Pap, put in a little Vinegar and Sugar into it; so +serve it in upon a Plate with your Meat. + + +285. _To make_ Vin de Molosso, _or Treacle Wine._ + +Take fair Water and make it so strong with Molossoes, otherwise called +Treacle, as that it will bear an Egg, then boil it with a Bag of all +kinds of Spices, and a Branch or two of Rosemary, boil it and scum it, +and put in some sweet herbs or flowers, according to the time of the +year, boil it till a good part be consumed, and that it be very clear, +then set it to cool in several things, and when it is almost cold, work +it with yest, as you do Beer, the next day put it into the Vessel, and +so soon as it hath done working stop it up close, and when it hath stood +a fortnight, bottle it, this is a very wholesom Drink against any +Infection, or for any that are troubled with the Ptisick. + + +286. _For a Consumption, an excellent Medicine._ + +Take Shell Snails, and cast Salt upon them, and when you think they are +cleansed well from their slime, wash them, and crack their Shells and +take them off, then wash them in the distilled Water of Hysop, then put +them into a Bag made of Canvas, with some white Sugar Candy beaten, and +hang up the Bag, and let it drop as long as it will, which if you bruise +the Snails before you hang them up, it is the better; this Liquor taken +morning and evening a Spoonful at a time is very rare. + + +287. _A Suitable Dish for Lent._ + +Take a large Dish with broad Brims, and in the middle put blanched +Almonds round about them, Raisins of the Sun, and round them Figs, and +beyond them all coloured Jellies, and on the Brims Fig-Cheese. + + +288. _To make a Rock in Sweet-Meats._ + +First take a flat broad voiding Basket, then have in readiness a good +thick Plum Cake, then cut your Cake fit to the bottom of the Basket, and +cut a hole in the middle of it, that the foot of your Glass may go in, +which must be a Fountain-Glass, let it be as high a one as you can get; +put the foot of it in the hole of the Cake edgling that it may stand the +faster, then tie the Cake fast with a Tape to the Basket, first cross +one way and then another, then tie the foot of the Glass in that manner +too, that it may stand steady, then cut some odd holes in your Cake +carelesly, then take some Gum Dragon steeped in Rosewater, and mix it +with some fine Sugar, not too thick, and with that you must fasten all +your Rock together, in these holes which you cut in your Cake you must +fasten some sort of Biskets, as Naples Biskets, and other common Bisket +made long, and some ragged, and some coloured, that they may look like +great ill-favoured, Stones, and some handsome, some long, some short, +some bigger, and some lesser, as you know Nature doth afford, and some +of one colour and some of another, let some stand upright and some +aslannt, and some quite along, and fasten them all with your Gum, then +put in some better Sweet-meats, as Mackeroons and Marchpanes, carelesly +made as to the shape, and not put on the Rock in a set form, also some +rough Almond Cakes made with the long slices of Almonds (as I have +directed before;) so build it up in this manner, and fasten it with the +Gum and Sugar, till it be very high, then in some places you must put +whole Quinces Candied, both red and white, whole Orange Pills and Limon +Pills Candied; dried Apricocks, Pears and Pippins Candied, whole +Peaches Candied, then set up here and there great lumps of brown and +white Sugar-candy upon the stick, which much resembles some clusters of +fine Stones growing on a Rock; for Sand which lies sometimes among the +little Stones, strew some brown Sugar; for Moss, take herbs of a Rock +Candy; then you must make the likeness of Snakes and Snails and Worms, +and of any venomous Creature you can think of; make them in Sugar Plate +and colour them to their likeness, and put them in the holes that they +may seem to lurk, and some Snails creeping one way and some other; then +take all manner of Comfits, both rough and smooth, both great and small, +and colour many of them, some of one colour and some of another, let +some be white and some speckled, then when you have coloured them, and +that they are dry, mix them together and throw them into the Clefts, but +not too many in one place, for that will hide the shape of your work, +then throw in some Chips of all sorts of Fruit Candied, as Orange, +Limon, Citron, Quince, Pear, and Apples, for of all these you may make +Chips; then all manner of dryed Plumbs, and Cherries, Cornelions dryed, +Rasps and Currans; and in some places throw a few Prunelles, Pistacho +Nuts, blanched Almonds, Pine Kernels, or any such like, and a pound of +the great round perfumed Comfits; then take the lid off the top of the +Glass and fill it with preserved Grapes, and fill another with some +Harts-horn Jelly, place these two far from one another, and if you set +some kind of Fowl, made in Marchpanes, as a Peacock, or such like, and +some right Feathers gummed on with Gum Arabick, let this Fowl stand as +though it did go to drink at the Glass of Harts-horn Jelly, and then +they will know who see it, that those two liquid Glasses serve for +resemblance of several Waters in the Rock. + +Then make good store of Oyster shells and Cockle shells of Sugar Plate, +let some be pure white as though the Sea water had washed them, some +brown on the outside, and some green, some as it were dirty, and others +worn away in some Places, some of them broke, and some whole, so set +them here and there about the Rock, some edgling, and some flat, some +the hollow side upward, and some the other, then stick the Moss, some +upon the shells, and some upon the stones, and also little branches of +Candied Fruits, as Barberries, Plums, and the like, then when all is +done, sprinkle it over with Rosewater, with a Grain or two of Musk or +Ambergreece in it; your Glass must be made with a reasonable proportion +of bigness to hold the Wine, and from that, in the middle of it, there +must be a Conveyance to fall into a Glass below it, which must have +Spouts for the Wine to play upward or downward, then from thence in +another Glass below, with Spouts also, and from thence it hath a +Conveyance into a Glass below that, somewhat in form like a Sillibub +Pot, where the Wine may be drunk out at the Spout; you may put some +Eringo Roots, and being coloured, they will shew very well among the +other Sweet-Meats, tie your Basket about with several sorts of small +Ribbons: Do not take this for a simple Fancy, for I assure you, it is +the very same that I taught to a young Gentlewoman to give for a Present +to a Person of Quality. + + + + +TO THE READER. + + +_Courteous Reader, + +I Think it not amiss, since I have given you, as I think, a very full +Direction for all kinds of Food both for Nourishment and Pleasure, that +I do shew also how to eat them in good order; for there is a Time and +Season for all things: Besides, there is not anything well done which +hath not a Rule, I shall therefore give you several Bills of Service for +Meals according to the Season of the Year, so that you may with ease +form up a Dinner in your Mind quickly; afterwards I shall speak of +ordering of Banquets; but these things first, because Banquets are most +proper after Meals. + +All you who are knowing already and Vers'd in such things, I beseech you +to take it only as a_ Memorandum; _and to those who are yet unlearned, I +presume they will reap some Benefit by these Directions; which is truly +wished and desired by_ + +Hanna Woolley _alias_ Chaloner. + + * * * * * + +_A Bill of Service for extraordinary Feasts in the Summer._ + + +1. A Grand Sallad. + +2. A boiled Capon or Chickens. + +3. A boiled Pike or Bream. + +4. A Florentine in Puff Paste. + +5. A Haunch of Venison rosted. + +6. A Lomber Pie. + +7. A Dish of Green Geese. + +8. A Fat Pig with a Pudding in the belly. + +9. A Venison Pasty. + +10. A Chicken Pie. + +11. A Dish of young Turkeys. + +12. A Potato Pie. + +13. A couple of Caponets. + +14. A Set Custard. + + +_The Second Course_ + +1. A Dish of Chickens rosted. + +2. Souced Conger or Trouts. + +3. An Artichoke Pie. + +4. A Cold Baked Meat. + +5. A Souced Pig. + +6. A Dish of Partridges. + +7. An Oringado Pie. + +8. A Dish of Quails. + +9. Another cold Baked Meat. + +10. Fresh Salmon. + +11. A Dish of Tarts. + +12. A Joll of Sturgeon. + + +_The Third Course._ + +1. Dish of fried Perches. + +2. A Dish of Green Pease. + +3. A Dish of Artichokes. + +4. A Dish of Lobsters. + +5. A Dish of Prawns or Shrimps. + +6. A Dish of Anchovies. + +7. A Dish of pickled Oysters. + +8. Two or three dried Tongues. + + * * * * * + +_Another Bill of Fare for Winter Season._ + + +1. A Collar of Brawn. + +2. A Capon and White Broth. + +3. A boiled Gurnet. + +4. A Dish of boiled Ducks or Rabbits. + +5. A rosted Tongue and Udder. + +6. A made Dish in Puff-Paste. + +7. A Shoulder of Mutton with Oysters. + +8. A Chine of Beef. + +9. A Dish of Scotch Collops of Veal. + +10. Two Geese in a Dish. + +11. An Olive Pie. + +12. A Pig. + +13. A Loin of Veal. + +14. A Lark Pie. + +15. A Venison Pasty. + +16. A Dish of Capons, two in a Dish or three. + +17. A Dish of Set Custards. + + +_The Second Course._ + +1. Young Lamb cut in Joints, three Joints in a Dish Larded. + +2. A couple of Fat Rabbets. + +3. A Kickshaw fried or baked. + +4. A Dish of rofted Mallards. + +5. A Leash of Partridges. + +6. A Pigeon Pie. + +7. Four Woodcocks in a Dish. + +8. A Dish of Teal, four or six. + +9. A cold baked Meat. + +10. A good Dish of Plover. + +11. Twelve Snites in a Dish. + +12. Two Dozen of Larks in a Dish. + +13. Another cold baked Meat. + + +_The Third Course._ + +1. An Oister Pie hot. + +2. A Dish of fried Puffs. + +3. Three or four dried Neats Tongues. + +4. A Joll of Sturgeon. + +5. Laid Tarts in Puff-paste. + +6. Pickled Oisters. + +7. A Dish of Anchovies and Caveare. + +8. A Warden Pie or Quince Pie. + + +_Note_, That when your last Course is ended, you must serve in your +Meat-Jellies, your Cheeses of several sorts, and your Sweet-meats. + + * * * * * + +_A Bill of Fare for lesser Feasts._ + + +1. An Almond Pudding boiled or baked. + +2. A Dish of boiled Pigeons with Bacon. + +3. A Leg of Mutton, boiled with good Sauce, or a leg of Pork. + +4. A Dish of rosted Olives of Veal. + +5. A Dish of Collops and Eggs. + +6.A piece of rosted Beef. + +7. A Dish of Scotch Collops. + +8. A Loin of Veal. + +9. A fat Pig rosted. + +10. Two Turkies in a Dish. + +11. A Venison Pasty. + +12. A Dish of Pheasants or Partridges. + +13. A Dish of Custards in little China Pots. + + +_The Second Course._ + +1. Three or four Joints of Lamb rosted asunder, though never so small. + +2. A Couple of Rabbits. + +3. A Dish of Mallard, Teal or Widgeon. + +4. A Leash of Partridges or Woodcocks. + +5. A Pigeon Pie. + +6. A Dish of Plovers or Snites. + +7. A Dish of fat Chickens rosted. + +8. A Warden or Quince Pie. + +9. A Sowced Pig. + +10. A Dish of Tarts of several sorts. + +11. A Dish of Lobsters, or Sturgeon. + +12. A Dish of pickled Oysters. + + * * * * * + +_A Bill of Fare for Fish Days and Fasting Days in Ember week, or in +Lent._ + + +1. A Dish of Butter newly Churned. + +2. A Dish of Rice Milk or Furmity. + +3. A Dish of Buttered Eggs. + +4. A Dish of stewed Oysters. + +5. A Dish of Gurnets boiled. + +6. A boiled Sallad. + +7. A boiled Pike or two Carps stewed. + +8. A Dish of Buttered Loaves. + +9. A Pasty of Ling. + +10. A Dish of Buttered Salt Fish. + +11. A Dish of Smelts. + +12. A Dish of White Herrings broiled. + +13. A Potato Pie or Skirret Pie. + +14. A Dish of Flounders fryed. + +15. An Eel Pie or Carp Pie. + +16. A Dish of fryed Whitings. + +17. A Dish of Salt Salmon. + +18. A Dish of Custards. + +19. A Joll of Sturgeon. + +20. A Dish of Pancakes or Fritters. + + +_The Second Course._ + +1. A Dish of Eels spichcockt. + +2. A Fricasie of Eels. + +3. A Dish of fryed Puffs. + +4. A Dish of Potatoes stewed. + +5. A Dish of fryed Oysters. + +6. A Dish of blanched Manchet. + +7. An Oyster Pie with Parsneps. + +8. A Pippin Pie Buttered. + +9. A Dish of Buttered Shrimps. + +10. Two Lobsters rosted. + +11. A Dish of Tarts of Herbs. + +12. A Dish of souced Fish. + +13. A Dish of pickled Oysters. + +14. A Dish of Anchovies and Caveare. + + * * * * * + +_A Bill of Fare without feasting; only such a number of Dishes as are +used in Great and Noble Houses for their own Family, and for familiar +Friends with them._ + + +_The First Course in Summer Season._ + +1. A Fine Pudding boiled or baked. + +2. A Dish of boiled Chickens. + +3. Two Carps stewed or a boiled Pike. + +4. A Florentine in Puff-Paste. + +5. A Calves head, the one half hashed, and the other broiled. + +6. A Haunch of Venison rosted. + +7. A Venison Pasty. + +8. A Couple of fat Capons, or a Pig, or both. + + +_The Second Course._ + +1. A Dish of Partridges. + +2. An Artichoke Pie. + +3. A Dish of Quails. + +4. A cold Pigeon Pie. + +5. A Souced Pig. + +6. A Joll of fresh Salmon. + +7. A Dish of Tarts of several sorts. + +8. A Westphalia Gammon and dried Tongues about it. + + * * * * * + +_A Bill of Fare in Winter in Great Houses._ + + +1. A Collar of Brawn. + +2. A Capon and White Broth, or two boiled Rabbits. + +3. Two rosted Neats Tongues and an Udder between them. + +4. A Chine of Beef rosted. + +5. A made Dish in Puffpaste. + +6. A Shoulder of Mutton stuffed with Oysters. + +7. A fine Sallad of divers sorts of Herbs and Pickles. + +8. An Eel Pie or some other Pie. + +9. Three young Turkies in a Dish. + +10. A Dish of souced Fish, what is most in season. + + +_The Second Course in Winter in great Houses._ + +1. A Quarter of Lamb rosted, the Joints Larded with several things, and +rosted asunder. + +2. A Couple of Rabbits. + +3. A Kickshaw fried. + +4. A Dish of Mallard or Teals. + +5. A Cold Venison Pasty, or other cold Baked meat. + +6. A Dish of Snites. + +7. A Quince or Warden Pie. + +8. A Dish of Tarts. + +9. A Joll of Sturgeon. + +10. A Dish of pickled Oysters. + + * * * * * + +_A Bill of Fare for Fish Days in Great Houses and at familiar Times._ + + +1. A Dish of Milk, as Furmity, or the like. + +2. A Dish of stewed Oysters or buttered Eggs. + +3. A boiled Gurnet, or such like. + +4. A Dish of Barrel Cod buttered. + +5. A Dish of Buttered Loaves or fryed Toasts. + +6. A Pasty made of a Joll of Ling. + +7. A Potato Pie, or Skirret Pie. + +8. A Dish of Plaice or Flounders. + +9. A Piece of salt Salmon. + +10. A Carp Pie cold, or Lamprey Pie. + + +_The Second Course to the Same._ + +1. A Dish of Eels spitchcockt. + +2. A Chine of Salmon broiled. + +3. A Dish of Oysters fryed. + +4. An Apple pie buttered. + +5. A Dish of fryed Smelts. + +6. A Dish of buttered Shrimps. + +7. A Dish of Skirrets fryed. + +8. Two lobsters in a Dish. + +9. A Dish of pickled Oysters. + +10. A Dish of Anchovies. + + +When all these are taken away, then serve in your Cheeses of all sorts, +and also your Creams and Jellies, and Sweet-meats after them, if they be +required. + + +Thus I have done with the Bills of Fare in Great Houses, although it be +impossible to name half which are in season for one Meal; but this will +serve you for the number of Dishes, and any Person who is ingenious, +may leave out some, and put in other at pleasure. + + * * * * * + +_A Bill of Fare for Gentlemens Houses of Lesser Quality, by which you +may also know how to order any Family beneath another, which is very +requisite._ + + +_The First Course in Summer season._ + +1. A Boiled Pike or Carp stewed. + +2. A very fine Pudding boiled. + +3. A Chine of Veal, and another of Mutton. + +4. A Calves head Pie. + +5. A Leg of Mutton rosted whole. + +6. A couple of Capons, or a Pig, or a piece of rost Beef, or boiled +Beef. + +7. A Sallad, the best in season. + + +_The Second Course to the same._ + +1. A Dish of fat Chickens rosted. + +2. A cold Venison Pasty. + +3. A Dish of fryed Pasties. + +4. A Joll of fresh Salmon. + +5. A couple of Lobsters. + +6. A Dish of Tarts. + +7. A Gammon of Bacon or dried Tongues. + + +After these are taken away, then serve in your Cheese and Fruit. + +_Note_, That this Bill of Fare is for Familiar times. + + * * * * * + +_A Bill of Fare for Gentlemens Houses at Familiar Times Winter Season._ + + +_The First Course._ + +1. A Collar of Brawn. + +2. A rosted Tongue and Udder. + +3. A Leg of Pork boiled. + +4. A piece of rost Beef. + +5. A Venison Pasty or other Pie. + +6. A Marrow Pudding. + +7. A Goose, or Turkie, or Pig. + +8. A Sallad of What's in season. + + +_The Second Course to the same._ + +1. Two Joints of Lamb rosted. + +2. A Couple of Rabbits. + +3. A Dish of wild Fowl or Larks. + +4. A Goose or Turkie Pie cold. + +5. A fryed Dish. + +6. Sliced Venison cold. + +7. A Dish of Tarts or Custards. + +8. A Gammon of Bacon, or dried Tongues, or both in one Dish. + + +When these are taken away, serve in your Cheese and Fruit as before I +have told you. + + * * * * * + +_A Bill of Fare for Gentlemens Houses upon Fish Days, and at Familiar +Times._ + + +1. A Dish of Buttered Eggs. + +2. An Almond Pudding Buttered. + +3. A Dish of Barrel Cod Buttered. + +4. A Sallad of what's in season. + +5. A Dish of Fresh Fish boiled. + +6. A Dish of Eels Spitchcockt. + +7. An Oyster Pie or Herring Pie. + +8. A Fricasie of Eels and Oysters. + +9. A Carp Pie cold, or Lamprey Pie. + + +_. The Second Course to the same._ + +1. An Apple Pie buttered, or some Pancakes or Fritters. + +2. A Dish of fryed Smelts. + +3. A Dish of broiled Fish. + +4. A Dish of buttered Crabs. + +5. A Dish of Lobsters and Prawns. + +6. A Joll of Sturgeon or Fresh Salmon. + +7. A Dish of Tarts or Custards. + +8. A Dish of Anchovies or Pickled Herring. + + +When these are taken away, serve in your Cheese and Fruit as before I +have told you. + + * * * * * + +Now because I would have every one Compleat who have a Desire to serve +in Noble or Great Houses, I shall here shew them what their Office +requires; And, + +First, _For the Kitchin, because without that we shall look lean, and +grow faint quickly._ + + +The Cook, whether Man or Woman, ought to be very well skilled in all +manner of things both Fish and Flesh, also good at Pastry business, +seasoning of all things, and knowing all kinds of Sauces, and pickling +all manner of Pickles, in making all manner of Meat Jellies; also very +frugal of their Lords or of their Masters, Ladies or Mistresses Purse, +very saving, cleanly and careful, obliging to all persons, kind to +those under them, and willing to inform them, quiet in their Office, not +swearing nor cursing, nor wrangling, but silently and ingeniously to do +their Business, and neat and quick about it; they ought also to have a +very good Fancy: such an one, whether Man or Woman, deserves the title +of a fit Cook. + + * * * * * + +_For a Maid under such a Cook._ + + +She ought to be of a quick and nimble Apprehension, neat and cleanly in +her own habit, and then we need not doubt of it in her Office; not to +dress her self, specially her head, in the Kitchin, for that is +abominable sluttish, but in her Chamber before she comes down, and that +to be at a fit hour, that the fire may be made, and all things prepared +for the Cook, against he or she comes in; she must not have a sharp +Tongue, but humble, pleasing, and willing to learn; for ill words may +provoke Blows from a Cook, their heads being always filled with the +contrivance of their business, which may cause them to be peevish and +froward, if provoked to it; this Maid ought also to have a good Memory, +and not to forget from one day to another what should be done, nor to +leave any manner of thing foul at night, neither in the Kitchin, nor +Larders, to keep her Iron things and others clean scowred, and the +Floors clean as well as places above them, not to sit up junketing and +gigling with Fellows, when she should be in bed, such an one is a +Consumer of her Masters Goods, and no better than a Thief; and besides, +such Behaviour favoureth much of Levity. But such an one that will take +the Counsel I have seriously given, will not only make her Superiours +happy in a good Servant, but she will make her self happy also; for by +her Industry she may come one day to be Mistress over others. + + * * * * * + +_Now to the Butler._ + + +He ought to be Gentile and Neat in his Habit, and in his Behaviour, +courteous to all people, yet very saving of his Masters Goods, and to +order himself in his Office as a faithful Steward, charge and do all +things for the honour of his Master or Lady, not suffering their Wine or +Strong Drink to be devoured by ill Companions, nor the small to be drawn +out in waste, nor Pieces of good Bread to lie to mould and spoil, he +must keep his Vessels close stopped, and his Bottles sweet, his Cellars +clean washed, and his Buttery clean, and his Bread-Bins wholsom and +sweet, his Knives whetted, his Glasses clean washed that there be no +dimness upon them, when they come to be used, all his Plate clean and +bright, his Table, Basket and Linnen very neat, he must be sure to have +all things of Sauce ready which is for him to bring forth, that it may +not be to be fetched when it is called for, as Oil, Vinegar, Sugar, +Salt, Mustard, Oranges and Limons, and also some Pepper; he must also be +very neat and handy in laying the Clothes for the Chief Table, and also +the Side-boards, in laying his Napkins in several Fashions, and pleiting +them, to set his Glasses, Plate, and Trencher-Plates in order upon the +Side-boards, his Water-Glasses, Oranges or Limons; that he be careful to +set the Salts on the Table, and to lay a Knife, Spoon and Fork at every +Plate, that his Bread be chipped before he brings it in; that he set +drink to warm in due time if the season require; that he observe a fit +time to set Chairs or Stools, that he have his Cistern ready to set his +Drink in; that none be spilt about the Room, to wash the Glasses when +any one hath drunk, and to wait diligently on them at the Table, not +filling the Glasses too full; such an one may call himself a Butler. + + * * * * * + +_To the Carver._ + + +If any Gentleman who attends the Table, be employed or commanded to cut +up any Fowl or Pig, or any thing else whatsoever, it is requisite that +he have a clean Napkin upon his Arm, and a Knife and Fork for his use, +that he take that dish he should carve from the Table till he hath made +it ready for his Superiours to eat, and neatly and handsomly to carve +it, not touching of it so near as he can with his Fingers, but if he +chance unawares to do so, not to lick his Fingers, but wipe them upon a +Cloth, or his Napkin, which he hath for that purpose; for otherwise it +is unhandsom and unmannerly; the neatest Carvers never touch any Meat +but with the Knife and Fork; he must be very nimble lest the Meat cool +too much, and when he hath done, return it to the Table again, putting +away his Carving Napkin, and take a clean one to wait withal; he must be +very Gentile and Gallant in his Habit, lest he be deemed unfit to attend +such Persons. + + * * * * * + +_To all other Men-Servants or Maid-Servants who commonly attend such +Tables._ + + +They must all be neat and cleanly in their Habit, and keep their Heads +clean kembed, always ready at the least Call and very attentive to hear +any one at the Table, to set Chairs or Stools, and not to give any a +foul Napkin, but see that every one whom their Lord or Master is pleased +to admit to their Table, have every thing which is fit for them, and +that they change their Plates when need shall be; also that they observe +the eyes of a Stranger what they want, and not force them still to want +because they are silent, because it is not very modest for an Inferiour +to speak aloud before their Betters; and it is more unfit they should +want, since they have leave to eat and drink: they must wait diligently, +and at a distance from the Table, not daring to lean on the Chaires for +soiling them, or shewing Rudeness; for to lean on a Chair when they +wait, is a particular favour shewn to any superiour Servant, as the +Chief Gentleman, or the Waiting Woman when she rises from the Table; +they must not hold the Plates before their mouths to be defiled with +their Breath, nor touch them on the right side; when the Lord, Master, +Lady or Mistress shew that favour to drink to any Inferiour, and do +command them to fill for them to pledge them, it is not modesty for them +to deny Strangers that favour, as commonly they do, but to fulfill their +Commands, or else they dishonour the Favour. + +When any Dish is taken off the Table, they must not set it down for Dogs +to eat, nor eat it themselves by the way, but haste into the Kitchin +with it to the Cook, that he may see what is to be set away, and what to +be kept hot for Servants; when all is taken away, and Thanks given, they +must help the Butler out with those things which belong to him, that he +may not lose his Dinner. + +They must be careful also to lay the Cloth for themselves, and see that +nothing be wanting at the Table, and to call the rest of the Servants to +Meals, whose Office was not to wait at the Table, then to sit down in a +handsom manner, and to be courteous to every Stranger, especially the +Servants of those Persons whom their Lord or Master hath a kindness for. + +If any poor Body comes to ask an Alms, do not shut the Door against them +rudely, but be modest and civil to them, and see if you can procure +somewhat for them, and think with your selves, that though you are now +full fed, and well cloathed, and free from care, yet you know not what +may be your condition another day: So much to Inferiour Servants. + + * * * * * + +_To the Gentlewomen who have the Charge of the Sweet-Meats, and such +like Repasts._ + + +_Gentlewomen_, + +Perhaps you do already know what belongs to serving in fine Cream +Cheeses, Jellies, Leaches or Sweet-meats, or to set forth Banquets as +well as I do; but (pardon me) I speak not to any knowing Person, but to +the Ignorant, because they may not remain so; besides really there are +new Modes come up now adays for eating and drinking, as well as for +Clothes, and the most knowing of you all may perhaps find somewhat here +which you have not already seen; and for the Ignorant, I am sure they +may ground themselves very well from hence in many accomplishments, and +truly I have taken this pains to impart these things for the general +good of my Country, as well as my own, and have done it with the more +willingness, since I find so many Gentlewomen forced to serve, whose +Parents and Friends have been impoverished by the late Calamities, +_viz._ the late Wars, Plague, and Fire, and to see what mean Places +they are forced to be in, because they want Accomplishments for better. + +I am blamed by many for divulging these Secrets, and again commended by +others for my Love and Charity in so doing; but however I am better +satisfied with imparting them, than to let them die with me; and if I do +not live to have the Comfort of your Thanks, yet I hope it will cause +you to speak well of me when I am dead: The Books which before this I +have caused to be put in Print, found so good an acceptance, as that I +shall still go on in imparting what I yet have so fast as I can. + +Now to begin with the Ordering those things named to you: + +If it be but a private Dinner or Supper in a Noble House, where they +have none to honour above themselves, I presume it may be thus: + +In Summer time, when the Meat is all taken away, you may present your +several sorts of Cream Cheeses; One Meal one Dish of Cream of one sort, +the next of another; one or two Scollop Dishes with several sorts of +Fruit, which if it be small fruit, as Rasps or Strawberries, they must +be first washed in Wine in a Dish or Bason, and taken up between two +Spoons, that you touch them not. + +With them you may serve three or four small Dishes also with +Sweet-meats, such as are most in season, with Vine Leaves and Flowers +between the Dishes and the Plates, two wet Sweet-meats, and two dry, two +of one colour, and two of another, or all of several colours. + +Also a Dish of Jellies of several colours in one Dish, if such be +required. + +If any be left, you may melt them again, and put them into lesser +Glasses, and they will be for another time: + +If any dry ones be left, they are soon put into the Boxes again. + +If any persons come in the afternoon, if no greater, or so great as the +Person who entertains them, then you may present one or two Dishes of +Cream only, and a whipt Sillibub, or other, with about four Dishes of +Sweet-meats served in, in like manner as at Dinner, with Dishes of +Fruit, and some kind of Wine of your own making; at Evenings, especially +on Fasting Days at Night, it is fit to present some pretty kind of +Creams, contrary from those at Dinner, or instead of them some Possets, +or other fine Spoon Meats, which may be pleasant to the taste, with +some wet and dry Sweet-meats, and some of your fine Drinks, what may be +most pleasing. + +At a Feast, you may present these things following. + +So soon as the Meat is quite taken away, have in readiness your Cream +Cheeses of several sorts and of several of Colours upon a Salver, then +some fresh Cheese with Wine and Sugar, another Dish of Clouted Cream, +and a Noch with Cabbage Cream of several Colours like a Cabbage; then +all sorts of Fruits in season, set forth as followeth: + +First, You must have a large Salver made of light kind of Wood, that it +may not be too heavy for the Servitor to carry, it must be painted over, +and large enough to hold six Plates round about and one larger one in +the middle, there must be places made in it to set the Plates in, that +they may be very fast and sure from sliding, and that in the middle the +seat must be much higher than all the rest, because that is most +graceful; your Plates must not be so broad as the Trencher Plates at +Meat, and should be either of Silver or China. + +Set your Plates fast, then fill every one with several sorts of Fruits, +and the biggest sort in the middle, you must lay them in very good +order, and pile them up till one more will not lie; then stick them with +little green Sprigs and fine Flowers, such as you fancy best; then serve +in another such Salver, with Plates piled up with all manner of +Sweet-meats, the wet Sweet-meats round about and the dry in the middle, +your wet Sweet-meats must be in little glasses that you may set the more +on, and between every two glasses another above the first of all, and +one on the top of them all; you must put of all sorts of dryed +Sweet-meats in the middle Plate, first your biggest and then your +lesser, till you can lay no more; then stick them all with Flowers and +serve them: And in the Bason of Water you send in to wash the Hands or +Fingers of Noble Persons, you must put in some Orange Flower Water, +which is very rare and very pleasant. + +In Winter you must alter, as to the season, but serve all in this +manner; and then dryed Fruits will also be very acceptable; as dryed +Pears and Pippins, Candied Oranges and Limons, Citrons and Eringoes, +Blanched Almonds, Prunelles, Figs, Raisins, Pistachoes and Blanched +Walnuts. + + +_FINIS._ + + + + +The CONTENTS of the First Part. + + +A. + +Artichoke Cream. 152 + +Almond Pudding. 147 + +Almond Pudding. 144 + +Artichokes kept. 141 + +Almond Jelly white. 140 + +Almond Paste. 126 + +Almond Butter. 120 + +Apricocks dried. 116 + +Apricocks in Lumps. 115 + +Apricocks dried clear. 109 + +Almond Bread. 104 + +Almond Milk. Ib. + +Angelica Candied. 98 + +Apricocks preserved. 94 + +Almond Bakes. 88 + +Almonds candied. 85 + +Almond Butter white. 67 + +Artificial Walnuts. 57 + +Almond Ginger-Bread. 59 + +Ale to drink speedily. 42 + +Ale very rare. 41 + +Aqua Mirabilis. 1 + + +B. + +Bisket Pudding. 146 + +Black Pudding. 143 + +Bisket very fine. 130 + +Banbury Cake. 119 + +Barberries candied. 113 + +Bean Bread. 101 + +Barberries preserved without fire. 84 + +Bullace preserved. 74 + +Black Juice of Licoras. 69 + +Barberries preserved. 62 + +Bisket Cake. 26 + +Balm Water Green. 21 + +Bisket Orange, Limon or Citron. 130 + + +C. + +Clouted Cream. 154 + +Cream of divers things. 151 + +Curd Pudding. 146 + +Clove Sugar. 142 + +Cinamon Sugar. ib. + +Cake without Sugar. 140 + +Cullis or Jelly. 139 + +Comfits of all Sorts. 137 + +Caudle for a sick body. 136 + +Candy as hard as a Rock. 129 + +Caroway Cake. 112 + +Cherries in Jelly. 108 + +Cordial for sleep. 106, 107 + +Consumption. 106 + +Cordial Syrup. Ib. + +Cornish Cake. Ib. + +Cakes very fine. 105 + +Cider clear. 103 + +Clear Perry. Ib. + +Caroway Cake. 102 + +Cake. 99 + +Cornelions preserved. 95 + +Currans in Jelly. 94 + +Custard for a Consumption. Ib. + +Chips of Fruit. 89 + +Chips of Orange or Limon. 88 + +Candied Carrots. 85 + +Conserve of Barberries. 84 + +Cordial most excellent. 69 + +Cakes to keep long. 82 + +Cakes with Almonds. 48, 82 + +Court Perfumes. 79 + +China Broth. 78 + +Cristal Jelly. Ib. + +Conserve of Violets. 75 + +Cakes very good. 61 + +Cakes of Violets. 60 + +Collops like Bacon in Sweet meats. 59 + +Cough of the Lungs. Ib. + +Cordial Infusion. 58 + +Cakes very short. 57 + +Conserve of Red Roses. 53 + +Cucumbers pickled. 51 + +Cake with Almonds. 47 + +Cake with Almonds. 48 + +Cordial. 45 + +Cake without Fruit. 44 + +Consumption. 41 + +Chine Cough. Ib. + +Cream. Ib. + +Cabbage-Cream. 39 + +Cakes of Quinces. 33 + +Consumption Ale. Ib. + +Consumption. Ib. + +Cream very fine. 31 + +Cucumbers pickled. 30 + +Candied Flowers. 29 + +Clouted Cream. 28 + +Cough of the Lungs. 25 + +Cordial. 14 + +Cordial. 13 + +Cock-water most excellent. 11 + +Cordial Cherry Water. 9 + +Cordial Orange water. 5 + + +D. + +Damask Powder for Cloths. 155 + +Dumplings. 148 + +Dumplings. Ib. + +Dumplings. Ib. + +Distilled Roses. 143 + +Diet Bread. 103 + +Damsons preserved. 96 + +Damsons preserved white. 60 + +Damson Wine. 50 + +Devonshire White-pot. 28 + +Doctor Butlers Water. 8 + +Doctor Chambers Water. 3 + + +E. + +Elder Water. 20 + + +F. + +French Bisket. 126 + +Flowers Candied. 131 + +Figs dried. 121 + +Flowers the best way to Candy. 40 + +Froth Posset. 118 + +Flowers kept long. 83 + +French Bread. 46 + + +G. + +Green Pudding. 149 + +Green Ginger wet. 133 + +Grapes dried. 132 + +Grapes kept fresh. 131 + +Ginger-Bread. 127 + +Green Walnuts preserved. 130 + +Gooseberries preserved. 65 + +Gooseberry Fool. 63 + +Grapes preserved. 59 + +Gooseberry Wine. 50 + +Gooseberries green. 45 + +Griping of the Guts. 43 + + +H. + +Hipocras. 111 + +Heart Water. 15 + + +I. + +Irish Aquavitae. 142 + +Italian Bisket. 111 + +Jumbolds. 184 + +Jelly of Pippins. 97 + +Jelly of Quinces. 91 + +Jelly of Harts-Horn. 87 + +Juice of Licoras white. 80 + +Jelly very good. 68 + +Iringo Root candied. 64 + +Jelly of Currans. 63 + + +L. + +Lemonalo. 135 + +Limon Sallad. 133 + +Leach white. 104 + +Leach yellow. 105 + +Leach of Ginger. Ib. + +Leach of Cinamon. Ib. + +Leach of Dates. Ib. + +Limons preserved. 89 + +Leach. 65 + +Lozenges perfumed. 64 + +Limon Cream. 48 + +[Transcriber's note: there are no page numbers in the original +for some of the following entries.] + +Limon Cakes. + +Limon Water. + + +M. + +Mustard. + +Mustard. + +Marmalade of Limons. + +Marmalade of Oranges. + +Musk Sugar. + +Marmalade of Quinces. + +Mushroms pickled. + +Marmalade of Cherries. 116 + +Marmalade of Oranges. + +Marmalade of Cornelions. + +Marmalade white. + +Medlars preserved. + +Marmalade of Pippins. + +Marmalade of Wardens. + +Marmalade of Damsons. + +Marchpane. + +Marmalade of Apricocks. + +Morphew or Freckles. + +Marmalade of Oranges. + +Made Dish. + +Marmalade of Cherries and Currans. + +Marmalade of Apricocks. + +Melancholy Water. + + +N. + +Naples Bisket. + + +O. + +Oatmeal Pudding. 146 + +Oranges in Jelly preserv'd. 77 + +Orange Pudding. 46 + +Oranges and Limons to preserve. 56 + + +P. + +Pickled Oysters. 153 + +Pickled French Beans. Ib. + +Pickled Barberries. 152 + +Poudered Beef kept long. 154 + +Pudding to rost. 151 + +Pudding of Calves feet. Ib. + +Pudding of Rasberries. 150 + +Pudding of Hogs Liver. Ib. + +Pudding of Cake. 146 + +Pudding of Rice. 145 + +Paste of Pomewaters. 135 + +Punch. 134 + +Prunes stewed without Fire. Ib. + +Pickled Oranges or Limmons. 131 + +Potato Bisket. Ib. + +Parsnep Bisket. 131 + +Paste short without Butter. 129 + +Puffpaste. 128 + +Puffpaste. Ib. + +Pistacho Cakes. 115 + +Powder for the Hair. 114 + +Pears or Pippins dried. 110 + +Pippins dry and clear. 109 + +Perfume to burn. 108 + +Perfumed Gloves. Ib. + +Perfume to burn. 107 + +Pomatum. 100 + +Pippins in Jelly. 93 + +Posset. Ib. + +Posset with Sack. 93 + +Posset. Ib. + +Plumbs dried. 91 + +Preserved Pears dried. 81 + +Pretty Sweet-meat. 87 + +Paste for the Hands. 83 + +Plumbs dried naturally. 81 + +Pears dried. 76 + +Pippins dried. 73 + +Pippins green preserved. 71 + +Peaches preserved. Ib. + +Phtisick Drink. 67 + +Paste of Pippins. 62 + +Paste royal. 61 + +Paste of Pippins. 54 + +Paste of Plumbs. Ib. + +Plain Bisket Cake. 53 + +Posset without Milk. 44 + +Pennado. 43 + +Purslane pickled. 40 + +Portugal Eggs. 29 + +Perfumed Roses. 27 + +Palsie water by Dr. Mathias. 23 + +Plague Water. 16 + +Precious Water. 7 + +Plague Water. 2 + + +Q. + +Quaking Pudding. 147 + +Quince pickled. 141 + + +R. + +Roses kept long. 140 + +Rose Leaves dried. 124 + +Red Quinces whole. 122 + +Rasberry Sugar. 115 + +Rasberry Wine. 76 + +Red Roses preserved. 58 + +Rasberries preserved. 36 + +Rosa Solis. 14 + +Rosemary Water. 7 + + +S. + +Scotch Brewis. 143 + +Syrup of Rasberries, or other Fruits, as Grapes, &c. 135 + +Syrup of Citrons. 134 + +Sugar Plate. 124 + +Syrup of Roses or other Flowers. 123 + +Sack Posset. 120 + +Sillibub. 114 + +Spanish Candy. 110 + +Syrup of Gilliflowers. 99 + +Seed stuff of Rasberries. 98 + +Syrup for a Cough. 86 + +Syrup of Violets. 86 + +Syrup for a Cold. 79 + +Syrup of Turneps. 68 + +Signs of Small Pox taken away. 66 + +Sugar Plate. 56 + +Snow Cream. 55 + +Shrewsberry Cakes. 49 + +Sillibub. 47 + +Sack Posset. 43 + +Sheeps Guts stretched. 40 + +Samphire boiled. 38 + +Stepony or Raisin Wine. Ib. + +Sillibub whipt. 37 + +Syrup of Ale. Ib. + +Syrup of Turneps. 32 + +Sugar Cakes. 31 + +Signs of Small Pox taken away. 28 + +Surfet Water the best. 18, 22 + +Sweet Water. 18 + +Snail Water. 17 + +Spirit of Oranges and Limons. 5 + +Spirit of Mints. 4 + +Soveraign Water. 3 + + +T. + +To cast all kinds of Shapes and to colour them. 75 + +Tuff taffity Cream. 112 + +Thick Cream. 40 + +Trifle. 39 + +Tincture of Caroways. 27 + +Treacle Water. 8 & 16 + + +W. + +Walnuts kept long. 141 + +White Plates to eat. 117 + +White Quinces preserved. 52 + +Water Gruel. 48 + +Wafer. 35 + +Water against Infection. 19 + +Wormwood water. 13 + +Walnut water. 12 + +Water for the Stone. 10 + +Water for Fainting. 6 + + +The End of the Contents of the First Part. + + + + +The CONTENTS of the Second Part. + + +A. + +Artichoke Suckers dressed. 182 + +Artichoke Cream. 184 + +Artichoke Pie. 196 + +Artichoke Pudding. 223 + +Artichokes kept long. 229 + +Artichokes stewed. 277 + +Artichokes fryed. 282 + +Artichoke Pudding. 223 + +Almond Pudding. 161 + +Apple Tansie. 167 + +An Amulet. 168 + +Almond Pudding. 177 + +Angelot Cheese. 202 + +Apple Puffs. 253 + +Almond Tart. 290 + + +B. + +Brown Metheglin. 159 + +Beef Collered. 160 + +Barly Cream. 162 + +Barly Broth without Meat. 188 + +Barly Broth with Meat. 188 + +Balls to take out Stains. 228 + +Broth of a Lambs Head. 225 + +Beef-Pie very good. 244 + +Blanched Manchet. 247 + +Bullocks cheek baked to eat hot. 299 + +Bullocks cheek baked to eat cold. ib. + +Bacon Froize. 300 + + +C. + +Cheesecakes. 163 + +Cheesecakes. 164 + +Chicken Pie. 168 + +Collar of Brawn. 169 + +Capon boiled. 171 + +Cracknels. 172 + +Codling cream. 174 + +Cheese very stood. 175 + +Cucumbers boiled. 182 + +Collops of Bacon and Eggs. 187 + +Cabbage Pottage. 192 + +Capon with white Broth. 195 + +Calves foot Pie. ib. + +Carp Pie. 198 + +Calves head Pie. 201 + +Calves chaldron Pie with Puddings in it. 207 + +Coleflower pickled. 210 + +Cheese Loaves. 213 + +Custards very fine. 216 + +Cods head boiled. 222 + +Chicken Pie. 226 + +Capon boiled. 236 + +Chickens boiled with Goosberries. 241 + +Chickens baked with Grapes. 243 + +Capon baked. 245 + +Cambridge Pudding. 249 + +Chiveridge Pudding. 250 + +Calves Tongue hashed. 255 + +Capon boiled. Ib. + +Capon boiled with Rice. 256 + +Capon boiled with Pippins. Ib. + +Chickens boiled with Lettuce. 257 + +Chickens smoored. 263 + +Calves feet hashed. 264 + +Chickens in white Broth. 265 + +Capon rosted with Oysters. 271 + +Calves head with Oysters. 279 + +Carp Pie. 289 + +Consumption Remedy. 306 + + +D. + +Dried Tongues. 202 + +Delicate Pies. 215 + +Ducks boiled. 259 + + +E. + +Elder Vinegar. 159 + +Eels and Pike Together. 179 + +Eels rosted with Bacon. 180 + +Eels and Oister Pie. 183 + +Egg Pie. 217 + +Eel Pie. 219 + +Eel souced and collered. Ib. + +Eels stewed. 220 + +Eels in broth. 267 + + +F. + +Fresh Cheese. 164 + +Furmity. 187 + +Furmity with Meat Broth. 189 + +Furmity with Almonds. Ib. + +French Pottage. 102 + +Fricasies of several sorts. 199 + +Fricasie of Sheeps feet. 205 + +Fried Toasts. 209 + +Fritters. 246 + +Fricasie of Oisters. 218 + +Fricasie of Eels. Ib. + +Fresh Salmon boiled. 221 + +French Broth. 225 + +Fine washing Balls for the Hands. 224 + +French Servels. 230 + +Florentine baked. 242 + +Friday Pie without fish or flesh. Ib. + +Fritters. 246 + +Farced Pudding. 247 + +Fricasie of Eggs. 248 + +French Puffs. 253 + +Flounders boiled. 298 + + +G. + +Green Tansie. 167 + +Gravie Broth. 191 + +Goose dried. 193 + +Goose Giblets with Sausages. 199 + +Garden Beans dried. 234 + +Gurnet boiled. 238 + +Goose baked. 246 + +Goose Giblets boiled with Roots and Herbs. 261 + +Goose Giblets boiled. 260 + +Grand Sallad. 268 + +Gammon of Bacon Pie. 298 + +Green Sauce for Pork. 305 + + +H. + +Hasty Pudding. 199 + +Hasty Pudding. Ib. + +Hasty Pudding. Ib. + +Hare Pie. 203 + +Hashed Meats. 217 + +Herring Pie. 220 + +Herb Pie. 226 + +Haunch of Venison rosted. 273 + +Haunch of Venison boiled. 275 + +Haggus Pudding. 294 + +Hasty Pudding. Ib. + + +I. + +Italian Pudding. 254 + +Ice and Snow. 303 + + +K. + +Kickshaws to bake or fry. 254 + + +L. + +Lobsters buttered. 175 + +Liver Fritters. 177 + +Loaves to Butter. 206 + +Limon Cakes. 212 + +Loaves of Curds. 213 + +Lobsters rosted. 227 + +Lamb Pie. 233 + +Leg of Mutton rosted. 266 + +Leg of Mutton boiled. 238 + +Leg of Mutton with Oysters. 270 + +Loin of Mutton stewed. 274 + +Lark pie. 286 + +Lettuce pie. 287 + +Lampry pie. 292 + +Lenten Dish. 307 + + +M. [Transcriber's note: heading omitted in original.] + +Metheglin. 160 + +Misers for Childrens Collation. 208 + +Minced Pies. 212 + +Made Dish of Rabbet Livers. 241 + +Mutton smoored. 261 + +Mutton smoored. 262 + +Mutton Pie. 303 + + +N. + +Neats Tongue Pie. 194 + +Neats Tongue rosted. 239 + +Neats Tongue hashed. 264 + +Neck of Mutton boiled. 274 + +Neck of Mutton stewed. 287 + +Nuts fried. 300 + + +O. + +Oatmeal Pudding. 165 + +Olio of several Meats. 172 + +Oysters and Eels in a Pie. 197 + +Oysters and Parsneps in a Pie. 181 + +Oyster Pie. 197 + +Oranges and Limons in Jelly. 212 + +Oisters fried. 214 + +Oisters broiled. ib. + +Oysters rosted. ib. + +Olives of Veal. 222 + +Oatmeal Pudding. 295 + +Oat-Cakes. 232 + +Olive Pie. 223 + + +P. + +Puddings in Balls. 165 + +Pigeons boiled. 166 + +Pasty of Veal. 170 + +Pigeon Pie. ib. + +Pork rosted without the Skin. 173 + +Pig rosted like Lamb. 174 + +Potted Fowl. 179 + +Parsnep Pie with Oysters. 181 + +Pig Pie. 197 + +Pudding of Manchet. 201 + +Pompion Pie. 208 + +Pompion fryed. ib. + +Pike rosted and larded. 221 + +Pomander very fine. 224 + +Pompion Pie. 227 + +Pickled Sprats. 223 + +Pasty of Ling. 229 + +Pallat Pie. 231 + +Pippin Pie. 235 + +Pasties to fry. 236 + +Pigeons boiled with Rice. 239 + +Pigeons boiled with Gooseberries. ib. + +Pippin Tart. 244 + +Pancakes crisp. 247 + +Pudding of Goose Bloud. 249 + +Pudding of Liver. 250 + +Pigeons boiled with Capers and Samphire. 260 + +Partridges boiled. 266 + +Pike boiled with Oysters. 268 + +Pig rosted with a Pudding in his Belly. 269 + +Pippins stewed. 277 + +Pig rosted without the skin with a Pudding in + his Belly. 281 + +Pancakes very good. 283 + +Paste very good. 294 + +Paste to raise. Ib. + +Paste for baked Meat to eat cold. + +Pie of Veal. + +Pie of Shrimps or Prawns. + +Pie of rosted Kidney. + +Potato Pie. + +Pig Pie. + +Pork Pie. + +Pudding of French Barlie. + +Pomander very fine. + +Pudding of wine. + +Pudding of Hogs Lights. + +Posset Pie. + +Pippins dried. + +Poached Eggs. + +Pippin Paste. + +Pippins stewed. + + +Q. + +Quodling Cream. + +Quinces to look white. + +Quince Pie very good. + + +R. + +Rump of Beef boiled. + +Rolls for Noble Tables. + +Rolls very short. + +Rasberry Tarts. + +Rabbets with Sausages. + +Rice Cream. + +Rabbet boiled. + +Rice Pudding. + +Rabbet boiled with Grapes. 258 + +Rabbet boiled with Claret. ib. + +Red Deer Pie. 291 + +Rock of Sweet Meats. 309 + + +S. + +Souced Veal. 169 + +Sauce for Mutton. 273 + +Summer Dish. 175 + +Souced Pig. 178 + +Several Sallads. 183 + +Several Sallads. ib. + +Soles dressed very fine. 186 + +Spinage Tart. 184 + +Stewed Fish. ib. + +Spanish Pap. 190 + +Sallad of cold Meat. 193 + +Sheeps Tongues with Oysters. ib. + +Scotch Collops. 200 + +Shoulder of Venison, or Shoulder of Mutton + rosted in Blood. 204 + +Stewed Pig. ib. + +Steak Pie with Puddings. 205 + +Salmon dressed by Infusion. 206 + +Stewed Carps in blood. 209 + +Stump pie. 216 + +Sauce for Fowl. 232 + +Sorrel Sallad. 234 + +Sallad cold. ib. + +Sauce for Veal. 235 + +Sauce for a Leg of Mutton. + +Souced Fish. + +Swan baked. + +Small Birds baked. + +Stewed Pudding. + +Sussex Pudding. + +Sausages boiled. + +Shell-fish fryed. + +Steak Pie. + +Shoulder of Venison rosted. + +Sallads boiled. + +Shoulder of Veal boiled. + +Stewed Broth good. + +Sallad of Salmon. + +Shoulder of Mutton with Oysters. + +Stewed Artichokes. + +Sauce for Fowl. + +Sauce for Partridges. + +Sauce for Quails. + +Salmon Pie. + +Shaking Pudding. + +Stone Cream. + +Snow Cream. + +Sussex Pancake. + +Snow and Ice. + +Sallad in Winter. + +Sallad in Winter. + +Sorrel Sops. + + +T. + +To boil a Teal or Wigeon. 240 + +Turkey baked. 245 + +Trouts stewed. 267 + +Toasts of Veal fried. 282 + +Tarts of several Sweet-meats. 302 + +Treacle Wine. 306 + + +V. + +Venison baked to keep. 178 + +Umble Pies. 243 + +Veal smoored. 262 + +Veal rosted with farcing herbs. 273 + +Veal fried. 283 + +Venison Pasty. 301 + +Vin de Molosso. 306 + + +W. + +White Broth with Meat. 225 + +White Broth without Meat. ib. + +White Pot. 291 + +Whitings boiled. 298 + + + + +_Postscript._ + + +Now good Readers, here are three hundred and ten choice Receipts added +for a Second Part of the _Queen-like Closet_, and you may, I am sure, +make many more of them if you observe how many I have taught in one; if +I had not taken that course, only for brevity sake, & that it might not +be tedious and impertinent to you, I might have enlarged this Volume +very much. + + +_FINIS._ + + + + + +End of the Project Gutenberg EBook of The Queen-like Closet or Rich Cabinet +by Hannah Wolley + +*** END OF THIS PROJECT GUTENBERG EBOOK THE QUEEN-LIKE CLOSET *** + +***** This file should be named 14377.txt or 14377.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/1/4/3/7/14377/ + +Produced by David Starner, Linda Cantoni, and the Online Distributed +Proofreading Team, from Scans from Biblioteca de la Universitat de +Barcelona + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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