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+The Project Gutenberg eBook of The accomplisht cook, by Robert May
+
+This eBook is for the use of anyone anywhere in the United States and
+most other parts of the world 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. If you are not located in the United States, you
+will have to check the laws of the country where you are located before
+using this eBook.
+
+Title: The accomplisht cook
+       or, The art & mystery of cookery
+
+Author: Robert May
+
+Release Date: September 28, 2007 [eBook #22790]
+[Most recently updated: May 6, 2023]
+
+Language: English
+
+Produced by: Louise Hope, David Starner and the Online Distributed Proofreading Team
+
+*** START OF THE PROJECT GUTENBERG EBOOK THE ACCOMPLISHT COOK ***
+
+
+
+
+  [Unless otherwise noted, spelling and punctuation are unchanged.
+  Errors are listed at the end of the text.]
+
+
+  THE
+  Accomplisht Cook,
+  OR THE
+  ART & MYSTERY
+  OF
+  COOKERY.
+
+  Wherein the whole ART is revealed in a
+  more easie and perfect Method,
+  than hath been publisht in any language.
+
+  Expert and ready Ways for the Dressing
+  of all Sorts of FLESH, FOWL, and FISH,
+  with variety of SAUCES proper for each of them;
+  and how to raise all manner of _Pastes_;
+  the best Directions for all sorts of _Kickshaws_,
+  also the _Terms_ of _CARVING_ and _SEWING_.
+
+  An exact account of all _Dishes_ for all _Seasons_
+  of the Year, with other _A-la-mode Curiosities_.
+
+  The Fifth Edition, with large Additions
+  throughout the whole work:
+  besides two hundred Figures of several Forms
+  for all manner of bak'd Meats,
+  (either Flesh, or Fish)
+  as, Pyes Tarts, Custards; Cheesecakes,
+  and Florentines, placed in Tables,
+  and directed to the Pages they appertain to.
+
+  Approved by the fifty five Years
+  Experience and Industry of _ROBERT MAY_;
+  in his Attendance on several Persons of great Honour.
+
+  _London_, Printed for _Obadiah Blagrave_
+  at the _Bear_ and _Star_
+  in St. _Pauls Church-Yard_, 1685.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  _CONTENTS_
+
+  [Added by transcriber using author's section headings.]
+
+    Directions for the order of carving Fowl.
+
+    Bills of Fare for every Season in the Year
+
+  SECTION I:
+    Perfect Directions for the A-la-mode Ways of dressing all manner
+    of Boyled Meats, with their several sauces, &c.
+
+      To make several sorts of Puddings.
+      Sheeps Haggas Puddings.
+      To make any kind of sausages.
+      To make all manner of Hashes.
+      Pottages.
+      Divers made Dishes or _Capilotado's_.
+
+  SECTION II:
+    An hundred and twelve excellent wayes for the dressing of Beef.
+
+  SECTION III:
+    The A-la-mode ways of dressing the Heads of any Beasts.
+
+  SECTION IV:
+    The rarest Ways of dressing of all manner of Roast Meats,
+    either of Flesh or Fowl, by Sea or land, with their Sauces
+    that properly belong to them.
+
+  SECTION V:
+    The best way of making all manner of Sallets.
+
+  SECTION VI:
+    To make all manner of Carbonadoes, either of Flesh or Fowl;
+    as also all manner of fried Meats of Flesh, Collops and Eggs,
+    with the most exquisite way of making Pancakes, Fritters,
+    and Tansies.
+
+  SECTION VII:
+    The most Excellent Ways of making All sorts of Puddings.
+
+  SECTION VIII:
+    The rarest Ways of making all manner of Souces and Jellies.
+
+  SECTION IX:
+    The best way of making all manner of baked Meats.
+
+  SECTION X:
+    To bake all manner of Curneld Fruits in Pyes, Tarts,
+    or made Dishes, raw or preserved, as Quinces, Warden,
+    Pears, Pippins, &c.
+
+  SECTION XI:
+    To make all manner of made Dishes, with or without Paste.
+
+  SECTION XII:
+    To make all manner of Creams, Sack-Possets, Sillabubs,
+    Blamangers, White-Pots, Fools, Wassels, &c.
+
+  SECTION XIII:
+    The First Section for dressing of Fish.
+    Shewing divers ways, and the most excellent, for Dressing
+    of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &c.
+
+  SECTION XIV:
+    The Second Section of Fish.
+    Shewing the most Excellent Ways of Dressing of Pikes.
+
+  SECTION XV:
+    The Third Section for dressing of Fish.
+    The most excellent ways of Dressing Salmon, Bace, or Mullet.
+
+  SECTION XVI:
+    The fourth Section for dressing of Fish.
+    Shewing the exactest ways of dressing Turbut, Plaice,
+    Flounders, and Lampry.
+
+  SECTION XVII:
+    The Fifth Section of Fish.
+    Shewing the best way to Dress Eels, Conger, Lump, and Soals.
+
+  SECTION XVIII:
+    The Sixth Section of Fish.
+    The A-la-mode ways of Dressing and Ordering of Sturgeon.
+
+  SECTION XIX:
+    The Seventh Section of Fish.
+    Shewing the exactest Ways of Dressing all manner of Shell-Fish.
+
+  SECTION XX:
+    To make all manner of Pottages for Fish-Days.
+
+  SECTION XXI:
+    The exactest Ways for the Dressing of Eggs.
+
+  SECTION XXII:
+    The best Ways for the Dressing of Artichocks.
+
+  SECTION XXIII:
+    Shewing the best way of making Diet for the Sick.
+
+  SECTION XXIV:
+    Excellent Ways for Feeding of Poultrey.
+
+  [Index] THE TABLE
+
+  [Publisher's Advertising]
+
+       *       *       *       *       *
+           *       *       *       *
+
+  _To the Right Honourable my _Lord Montague,_ My _Lord Lumley,_
+    and my _Lord Dormer;_ and to the Right worshipful Sir
+    _Kenelme Digby,_ so well known to this Nation for their
+    Admired Hospitalities._
+
+
+_Right Honourable, and Right Worshipful_,
+
+He is an Alien, a meer Stranger in _England_, that hath not been
+acquainted with your generous House-keepings; for my own part my
+more particular tyes of service to you my Honoured Lords, have built
+me up to the height of this Experience, for which this Book now at
+last dares appear to the World; those times which I tended upon your
+Honours were those Golden Days of Peace and Hospitality when you
+enjoyed your own, so as to entertain and releive others.
+
+Right Honourable, and Right Worshipful, I have not only been an
+eye-witness, but interested by my attendance; so as that I may
+justly acknowledge those Triumphs and magnificent Trophies of
+Cookery that have adorned your Tables; nor can I but confess to the
+world, except I should be Guilty of the highest Ingratitude, that
+the only structure of this my Art and knowledge, I owed to your
+costs, generous and inimitable Epences; thus not only I have derived
+my experience, but your Country hath reapt the Plenty of your
+Humanity and charitable Bounties.
+
+Right Honourable, and Right Worshipful, Hospitality which was once a
+Relique of the Gentry, and a known Cognizance to all ancient Houses,
+hath lost her Title through the unhappy and Cruel Disturbances of
+these Times, she is now reposing of her lately so alarmed Head on
+your beds of Honour: In the mean space that our English World may
+know the _Mecæna_'s and Patrons of this Generous Art, I have exposed
+this Volume to the Publick, under the Tuition of your Names; at
+whose Feet I prostrate these Endeavours, and shall for ever remain
+
+  _Your most humble devoted Servant._
+   _ROBERT MAY._
+
+  _From _Soleby_ in _Leicestershire_,
+    September 29. 1684._
+
+
+
+
+  _To the Master Cooks, and to such young Practitioners
+    of the Art of Cookery, to whom this Book may be useful._
+
+To you first, most worthy Artists, I acknowledg one of the chief
+Motives that made me to adventure this Volume to your Censures, hath
+been to testifie my gratitude to your experienced Society; nor could
+I omit to direct it to you, as it hath been my ambition, that you
+should be sensible of my Proficiency of Endeavours in this Art. To
+all honest well intending Men of our Profession, or others, this
+Book cannot but be acceptable, as it plainly and profitably
+discovers the _Mystery_ of the _whole Art_; for which, though I may
+be _envied by some that only value their private Interests above
+Posterity, and the publick good_, yet God and my own Conscience
+would not permit me _to bury these my Experiences with my Silver
+Hairs in the Grave_: and that more especially, as the advantages of
+my Education hath raised me above the _Ambitions_ of others, in the
+converse I have had with other _Nations_, who in this _Art_ fall
+short of what I _have known experimented by you my worthy Country
+men_. Howsoever, the _French by their Insinuations, not without
+enough of Ignorance_, have bewitcht some of the _Gallants of our
+Nation_ with Epigram Dishes, smoakt rather than drest, so strangely
+to captivate the _Gusto_, their _Mushroom'd Experiences_ for _Sauce_
+rather than _Diet_, for the generality howsoever called _A-la-mode_,
+not worthy of being taken notice on. As I live in _France_, and had
+the Language and have been an eye-witness of their _Cookeries_ as
+well, as a Peruser of their Manuscripts, and Printed _Authors_
+whatsoever I found good in them, I have inserted in this _Volume_.
+I do acknowledg my self not to be a little beholding to the
+_Italian_ and _Spanish_ Treatises; though without my fosterage, and
+bringing up under the _Generosities_ and _Bounties of my Noble
+Patrons and Masters_, I could never have arrived to this
+_Experience_. To be confined and limited to the narrowness of a
+Purse, is to want the _Materials_ from which the _Artist_ must gain
+his knowledge. Those _Honourable Persons_, _my Lord_ Lumley, and
+others, with whom I have spent a part of my time, were such whose
+generous cost never weighed the Expence, so that they might arrive
+to that right and high esteem they had of their _Gusto's_. Whosoever
+peruses this _Volume_ shall find it amply exemplified in _Dishes_ of
+such high prices, which only these _Noblesses Hospitalities_ did
+reach to: I should have sinned against their (to be perpetuated)
+Bounties, if I had not set down their several varieties, that the
+_Reader_ might be as well acquainted with what is extraordinary, as
+what is ordinary in this _Art_; as I am truly sensible, that some of
+those things that I have set down will amaze a not thorow-paced
+_Reader_ in the _Art of Cookery_, as they are Delicates, never till
+this time made known to the World.
+
+_Fellow Cooks_, that I might give a testimony to my _Countrey_ of
+the _laudableness of our Profession_, that I might encourage young
+Undertakers to make a Progress in the _Practice of this Art_, I have
+laid open these Experiences, as I was most unwilling to hide my
+Talent, but have ever endeavoured to do good to others;
+I acknowledge that there hath already been _several Books publisht_,
+and amongst the rest some out of the _French_, for ought I could
+perceive to very little purpose, _empty and unprofitable Treatises_,
+of as little use as some _Niggards Kitchens_, which the _Reader_ in
+respect of the confusion of the Method, or barrenness of those
+_Authors_ experience, hath rather been puzled then profited by; as
+those already extant Authors have trac't but one common beaten Road,
+repeating for the main what others have in the same homely manner
+done before them: It hath been my task to denote some _new Faculty
+or Science_, that others have not yet discovered; this the _Reader_
+will quickly discern by those _new Terms of Art_ which he shall meet
+withal throughout this _whole Volume_. Some things I have inserted
+of _Carving and Sewing_ that I might demonstrate the whole Art. In
+the contrivance of these my labours, I have so managed them for the
+general good, that those whose Purses cannot reach to the cost of
+rich Dishes, I have descended to their meaner Expences, that they
+may give, though upon a sudden Treatment, to their Kindred, Friends,
+Allies and Acquaintance, a handsome and relishing entertainment in
+all seasons of the year, though at some distance from Towns or
+Villages. Nor have my serious considerations been wanting amongst
+direction for Diet how to order what belongs to the sick, as well as
+to those that are in health; and withal my care hath been such, that
+in this Book as in a Closet, is contained all such Secrets as relate
+to _Preserving_, _Conserving_, _Candying_, _Distilling_, and such
+rare varieties as they are most concern'd in the _best husbandring
+and huswifering_ of them. Nor is there any Book except that of the
+_Queens Closet_, which was so _enricht with Receipts_ presented to
+her _Majesty_, as yet that I ever saw in any _Language_, that ever
+contained so many _profitable Experiences, as in this Volume_: in
+all which the _Reader_ shall find most of the _Compositions_, and
+mixtures easie to be prepared, most pleasing to the Palate, and not
+too chargeable to the Purse; since you are at liberty to employ as
+much or as little therein as you please.
+
+In this Edition I have enlarged the whole Work; and there is added
+two hundred several Figures of all sorts of Pies, Tarts, Custards,
+Cheesecakes, &c. more than was in the former: You will find them in
+Tables directed to the _Folio_ they have relation to; there being
+such variety of Forms, the Artists may use which of them they
+please.
+
+It is impossible for any _Author_ to please all People, no more than
+the best Cook can fancy their Palats whose Mouths are always out of
+taste. As for those who make it their business to hide their Candle
+under a Bushel, to do only good to themselves, and not to others,
+such as will curse me for revealing the Secrets of this Art, I value
+the discharge of my own Conscience, in doing Good, above all their
+malice; protesting to the whole world, that I have not _concealed
+any material Secret_ of above my _fifty and five years Experience_;
+my Father _being a Cook_ under whom in my Child-hood I was bred up
+in this Art.
+
+To conclude, the diligent Peruser of this _Volume_ gains that in a
+small time (as to the _Theory_) which an _Apprenticeship_ with some
+_Masters_ could never have taught them. I have no more to do, but to
+desire of God a blessing upon these my Endeavours; and remain.
+
+  _Yours in the most ingenious
+    ways of Friendship_,
+      ROBERT MAY.
+
+  Sholeby in Leicestershire,
+    _Sept. 30. 1664_.
+
+
+
+
+  _A short Narrative of some Passages of the Authors Life._
+
+
+For the better knowledge of the worth of this Book, though it be not
+usual, the _Author_ being living, it will not be amiss to acquaint
+the _Reader_ with a breif account of some passages of his Life, as
+also the eminent Persons (renowned for their House-keeping) whom he
+hath served through the whole series of his Life; for as the growth
+of Children argue the strength of the Parents, so doth the judgment
+and abilities of the Artist conduce to the making and goodness of
+the Work: now that such great knowledge in this commendable Art was
+not gained but by long experience, practise, and converse with the
+most able men in their times, the _Reader_ in this breif Narrative
+may be informed by what steps and degrees he ascended to the same.
+
+He was born in the year of our Lord 1588. His Father being one of
+the ablest _Cooks_ in his time, and his first Tutor in the knowledge
+and practice of Cookery; under whom having attained to some
+perfection in this Art, the old Lady _Dormer_ sent him over into
+_France_, where he continued five years, being in the Family of a
+noble Peer, and first President of _Paris_; where he gained not only
+the _French_ Tongue but also bettered his Knowledge in his
+_Cookery_, and returning again into _England_, was bound an
+Apprentice in _London_ to Mr. _Arthur Hollinsworth_ in _Newgate
+Market_, one of the ablest Work-men in _London_, Cook to the
+_Grocers Hall and Star Chamber_. His Apprentiship being out, the
+Lady _Dormer_ sent for him to be her Cook under Father (who then
+served that Honourable Lady) where were four Cooks more, such Noble
+Houses were then kept, the glory of that, and the shame of this
+present Age; then were those Golden Days wherein were practised the
+_Triumphs and Trophies of Cookery_; then was Hospitality esteemed,
+Neighbourhood preserved, the Poor cherished, and God honoured; then
+was Religion less talkt on, and more practised; then was Atheism &
+Schism less in fashion: then did men strive to be good, rather then
+to seem so. Here he continued till the Lady _Dormer_ died, and then
+went again to _London_, and served the Lord _Castlehaven_, after
+that the Lord _Lumley_, that great lover and knower of Art, who
+wanted no knowledge in the discerning this mystery; next the Lord
+_Montague_ in _Sussex_; and at the beginning of these wars, the
+Countess of _Kent_, then Mr. _Nevel_ of _Crissen Temple_ in _Essex_,
+whose Ancestors the _Smiths_ (of whom he is descended) were the
+greatest maintainers of Hospitality in all those parts; nor doth the
+present M. _Nevel_ degenerate from their laudable examples. Divers
+other Persons of like esteem and quality hath he served; as the Lord
+_Rivers_, Mr. _John Ashburnam_ of the Bed-Chambers, Dr. _Steed_ in
+_Kent_, Sir _Thomas Stiles_ of _Drury Lane_ in _London_, Sir
+_Marmaduke Constable_ in _York-shire_, Sir _Charles Lucas_; and
+lastly the Right Honourable the Lady _Englefield_, where he now
+liveth.
+
+Thus have I given you a breif account of his Life, I shall next tell
+you in what high esteem this noble Art was with the Ancient Romans:
+_Plutarch_ reports, that _Lucullus_ his ordinary diet was fine
+dainty dishes, with works of pastry, banketting dishes, and fruit
+curiously wrought and prepared; that, his Table might be furnished
+with choice of varieties, (as the noble Lord _Lumley_ did) that he
+kept and nourished all manner of Fowl all the year long. To this
+purpose he telleth us a story how _Pompey_ being sick, the
+Physitians willed him to eat a Thrush, and it being said there was
+none to be had; because it was then Summer; it was answered they
+might have them at _Lucullus_'s house who kept both Thrushes and all
+manner of Fowl, all the year long. This _Lucullus_ was for his
+Hospitality so esteemed in _Rome_, that there was no talk, but of
+his Noble House-keeping. The said _Plutarch_ reports how _Cicero_
+and _Pompey_ inviting themselves to sup with him, they would not let
+him speak with his men to provide any thing more then ordinary; but
+he telling them he would sup in _Apollo_, (a Chamber so named, and
+every Chamber proportioned their expences) he by this wile beguil'd
+them, and a supper was made ready estimated at fifty thousand pence,
+every _Roman_ penny being seven pence half penny _English_ money;
+a vast sum for that Age, before the _Indies_ had overflowed
+_Europe_. But I have too far digressed from the Author of whom I
+might speak much more as in relation to his Person and abilities,
+but who will cry out the Sun shines? this already said is enough to
+satisfie any but the malicious, who are the greatest enemies to all
+honest endeavours. _Homer_ had his _Zoilus_, and _Virgil_ his
+_Bavius_; the best Wits have had their detractors, and the greatest
+Artists have been maligned; the best on't is, such Works as these
+outlive their _Authors_ with an honurable respect of Posterity,
+whilst envious Criticks never survive their own happiness, their
+Lives going out like the snuff of a Candle.
+
+  _W. W._
+
+
+
+
+  _Triumphs and Trophies in Cookery, to be used at Festival Times,
+    as _Twelfth-day_, &c._
+
+
+Make the likeness of a Ship in Paste-board, with Flags and
+Streamers, the Guns belonging to it of Kickses, bind them about with
+packthread, and cover them with close paste proportionable to the
+fashion of a Cannon with Carriages, lay them in places convenient as
+you see them in Ships of war, with such holes and trains of powder
+that they may all take Fire; Place your Ship firm in the great
+Charger; then make a salt round about it, and stick therein
+egg-shells full of sweet water, you may by a great Pin take all the
+meat out of the egg by blowing, and then fill it up with the
+rose-water, then in another Charger have the proportion of a Stag
+made of course paste, with a broad Arrow in the side of him, and his
+body filled up with claret-wine; in another Charger at the end of
+the Stag have the proportion of a Castle with Battlements,
+Portcullices, Gates and Draw-Bridges made of Past-board, the Guns
+and Kickses, and covered with course paste as the former; place it
+at a distance from the ship to fire at each other. The Stag being
+placed betwixt them with egg shells full of sweet water (as before)
+placed in salt. At each side of the Charger wherein is the Stag,
+place a Pye made of course paste, in one of which let there be some
+live Frogs, in each other some live Birds; make these Pyes of course
+Paste filled with bran, and yellowed over with saffron or the yolks
+of eggs, guild them over in spots, as also the Stag, the Ship, and
+Castle; bake them, and place them with guilt bay-leaves on turrets
+and tunnels of the Castle and Pyes; being baked, make a hole in the
+bottom of your pyes, take out the bran, put in your Frogs, and
+Birds, and close up the holes with the same course paste, then cut
+the Lids neatly up; To be taken off the Tunnels; being all placed in
+order upon the Table, before you fire the trains of powder, order it
+so that some of the Ladies may be perswaded to pluck the Arrow out
+of the Stag, then will the Claret-wine follow, as blood that runneth
+out of a wound. This being done with admiration to the beholders,
+after some short pause, fire the train of the Castle, that the
+pieces all of one side may go off, then fire the Trains, of one side
+of the Ship as in a battel; next turn the Chargers; and by degrees
+fire the trains of each other side as before. This done to sweeten
+the stink of powder, let the Ladies take the egg-shells full of
+sweet waters and throw them at each other. All dangers being
+seemingly over, by this time you may suppose they will desire to see
+what is in the pyes; where lifting first the lid off one pye, out
+skip some Frogs, which make the Ladies to skip and shreek; next
+after the other pye, whence come out the Birds, who by a natural
+instinct flying in the light, will put out the Candles; so that what
+with the flying Birds and skipping Frogs, the one above, the other
+beneath, will cause much delight and pleasure to the whole company:
+at length the Candles are lighted, and a banquet brought in, the
+Musick sounds, and every one with much delight and content rehearses
+their actions in the former passages. These were formerly the
+delight of the Nobility, before good House-keeping had left
+_England_, and the Sword really acted that which was only
+counterfeited in such honest and laudable Exercises as these.
+
+
+
+
+[Decoration]
+
+  _On the Unparalell'd Piece of _Mr. May_ His Cookery._
+
+
+  See here a work set forth of such perfection,
+  Will praise it self, and doth not beg protection
+  From flatter'd greatness. Industry and pains
+  For gen'ral good, his aim, his Countrey gains;
+  Which ought respect him. A good _English_ Cook,
+  Excellent Modish Monsieurs, and that Book
+  Call'd _Perfect Cook_, _Merete's_ Pastery
+  Translated, looks like old hang'd Tapistry,
+  The wrong side outwards: so Monsieur adieu,
+  I'm for our Native _Mays_ Works rare and new,
+  Who with Antique could have prepar'd and drest
+  The Nations _quondam_ grand Imperial Feast,
+  Which that thrice Crown'd Third _Edward_ did ordain
+  For his high Order, and their Noble Train,
+  Whereon St. _George_ his famous Day was seen,
+  A Court on Earth that did all Courts out-shine.
+    And how all Rarities and Cates might be
+  Order'd for a Renown'd Solemnity,
+  Learn of this Cook, who with judgment, and reason,
+  Teacheth for every Time, each thing its true Season;
+  Making his Compounds with such harmony,
+  Taste shall not charge with superiority
+  Of Pepper, Salt, or Spice, by the best Pallat,
+  Or any one Herb in his broths or Sallat.
+  Where Temperance and Discretion guides his deeds;
+  _Satis_ his Motto, where nothing exceeds.
+  Or ought to wast, for there's good Husbandry
+  To be observ'd, as Art in Cookery.
+  Which of the Mathematicks doth pertake,
+  Geometry proportions when they bake.
+  Who can in paste erect (of finest flour)
+  A compleat Fort, a Castle, or a Tower.
+  A City Custard doth so subtly wind,
+  That should Truth seek, she'd scarce all corners find;
+  Platform of Sconces, that might Souldiers teach,
+  To fortifie by works as well as Preach.
+  I'le say no more; for as I am a sinner,
+  I've wrought my self a stomach to a dinner.
+  Inviting Poets not to tantalize,
+  But feast, (not surfeit) here their Fantasies.
+
+  _James Parry._
+
+
+  _To the Reader of (my very loving Friend) Mr. _Robert May_
+    his incomparable Book of Cookery._
+
+  See here's a Book set forth with such things in't,
+  As former Ages never saw in Print;
+  Something I'de write in praise on't, but the Pen,
+  Of Famous _Cleaveland_, or renowned _Ben_,
+  If unintomb'd might give this Book its due,
+  By their high strains, and keep it always new.
+  But I whose ruder Stile could never clime,
+  Or step beyond a home-bred Country Rhime,
+  Must not attempt it: only this I'le say,
+  _Cato_'s _Res Rustica_'s far short of _May_.
+  Here's taught to keep all sorts of flesh in date,
+  All sorts of Fish, if you will marinate;
+  To candy, to preserve, to souce, to pickle,
+  To make rare Sauces, both to please, and tickle
+  The pretty Ladies palats with delight;
+  Both how to glut, and gain an Appetite.
+  The Fritter, Pancake, Mushroom; with all these,
+  The curious Caudle made of Ambergriese.
+  He is so universal, he'l not miss,
+  The Pudding, nor Bolonian Sausages.
+  Italian, Spaniard, French, he all out-goes,
+  Refines their Kickshaws, and their Olio's,
+  The rarest use of Sweet-meats, Spicery,
+  And all things else belong to Cookery:
+  Not only this, but to give all content,
+  Here's all the Forms of every Implement
+  To work or carve with, so he makes the able
+  To deck the Dresser, and adorn the Table.
+  What dish goes first of every kind of Meat,
+  And so ye're welcom, pray fall too, and eat.
+  _Reader_, read on, for I have done; farewell,
+  The Book's so good, it cannot chuse but sell.
+
+  _Thy well-wishing Friend_,
+
+    John Town.
+
+
+
+
+[Decoration]
+
+  _The most Exact, or A-la-mode Ways of Carving and Sewing._
+
+
+  _Terms of Carving._
+
+Break that deer, leach that brawn, rear that goose, lift that swan,
+sauce that capon, spoil that hen, frust that chicken, unbrace that
+mallard, unlace that coney, dismember that hern, display that crane,
+disfigure that peacock, unjoynt that bittern, untach that curlew,
+allay that pheasant, wing that partridge, wing that quail, mince
+that plover, thigh that pidgeon, border that pasty, thigh that
+woodcock; thigh all manner of small birds.
+
+Timber the fire, tire that egg, chine that salmon, string that
+lamprey, splat that pike, souce that plaice, sauce that tench, splay
+that bream, side that haddock, tusk that barbel, culpon that trout,
+fin that chivin, transon that eel, tranch that sturgeon, undertranch
+that porpus, tame that crab, barb that lobster.
+
+
+  _Service._
+
+First, set forth mustard and brawn, pottage, beef, mutton, stewed
+pheasant, swan, capon, pig, venison, hake, custard, leach, lombard,
+blanchmanger, and jelly; for standard, venison, roast kid, fawn, and
+coney, bustard, stork, crane, peacock with his tail, hern-shaw,
+bittern, woodcock, partridge, plovers, rabbits, great birds, larks,
+doucers, pampuff, white leach, amber-jelly, cream of almonds,
+curlew, brew, snite, quail, sparrow, martinet, pearch in jelly,
+petty pervis, quince baked, leach, dewgard, fruter fage, blandrells
+or pippins with caraways in comfits, wafers, and Ipocras.
+
+
+  _Sauce for all manner of Fowls._
+
+Mustard is good with brawn, Beef, Chine of Bacon, and Mutton,
+Verjuyce good to boil'd Chickens and Capons; Swan with Chaldrons,
+Ribs of Beef with Garlick, mustard, pepper, verjuyce, ginger; sauce
+of lamb, pig and fawn, mustard, and sugar; to pheasant, partridge,
+and coney, sauce gamelin; to hern-shaw, egrypt, plover, and crane,
+brew, and curlew, salt, and sugar, and water of Camot, bustard,
+shovilland, and bittern, sauce gamelin; woodcock, lapwhing, lark,
+quail, martinet, venison and snite with white salt; sparrows and
+thrushes with salt, and cinamon. Thus with all meats sauce shall
+have the operation.
+
+
+
+
+  Directions for the order of carving Fowl.
+
+
+  _Lift that Swan._
+
+The manner of cutting up a Swan must be to slit her right down in
+the middle of the breast, and so clean thorow the back from the neck
+to the rump, so part her in two halves cleanly and handsomly, that
+you break not nor tear the meat, lay the two halves in a fair
+charger with the slit sides downwards, throw salt about it, and let
+it again on the Table. Let your sauce be chaldron for a Swan, and
+serve it in saucers.
+
+
+  _Rear the Goose._
+
+You must break a goose contrary to the former way. Take a goose
+being roasted, and take off both his legs fair like a shoulder of
+Lamb, take him quite from the body then cut off the belly piece
+round close to the lower end of the breast: lace her down with your
+knife clean through the breast on each side your thumbs bredth for
+the bone in the middle of the breast; then take off the pinion of
+each side, and the flesh which you first lac't with your knife,
+raise it up clear from the bone, and take it from the carcase with
+the pinion; then cut up the bone which lieth before in the breast
+(which is commonly call'd the merry thought) the skin and the flesh
+being upon it; then cut from the brest-bone, another slice of flesh
+clean thorow, & take it clean from the bone, turn your carcase, and
+cut it asunder the back-bone above the loin-bones: then take the
+rump-end of the back-bone, and lay it in a fair dish with the
+skinny-side upwards, lay at the fore-end of that the merry-thought
+with the skin side upward, and before that the apron of the goose;
+then lay your pinions on each side contrary, set your legs on each
+side contrary behind them, that the bone end of the legs may stand
+up cross in the middle of the dish, & the wing pinions on the
+outside of them; put under the wing pinions on each side the long
+slices of flesh which you cut from the breast bone, and let the ends
+meet under the leg bones, let the other ends lie cut in the dish
+betwixt the leg and the pinion; then pour your sauce into the dish
+under your meat, throw on salt, and set it on the table.
+
+
+  _To cut up a Turkey or Bustard._
+
+Raise up the leg very fair, and open the joynt with the point of
+your knife, but take not off the leg; then lace down the breast with
+your knife on both sides, & open the breast pinion with the knife,
+but take not the pinion off; then raise up the merry-thought betwixt
+the breast bone, and the top of the merry-thought, lace down the
+flesh on both sides of the breast-bone, and raise up the flesh
+called the brawn, turn it outward upon both sides, but break it not,
+nor cut it not off; then cut off the wing pinion at the joynt next
+to the body, and stick on each side the pinion in the place where ye
+turned out the brawn, but cut off the sharp end of the Pinion, take
+the middle piece, and that will just fit the place.
+
+You may cut up a capon or pheasant the same way, but of your capon
+cut not off the pinion, but in the place where you put the pinion of
+the turkey, you must put the gizard of your capon on each side half.
+
+
+  _Dismember that Hern._
+
+Take off both the legs, and lace it down to the breast with your
+knife on both sides, raise up the flesh, and take it clean off with
+the pinion; then stick the head in the breast, set the pinion on the
+contrary side of the carcase, and the leg on the other side, so that
+the bones ends may meet cross over the carcase, and the other wings
+cross over upon the top of the carcase.
+
+
+  _Unbrace that Mallard._
+
+Raise up the pinion and the leg, but take them not off, raise the
+merry-thought from the breast, and lace it down on each side of the
+breast with your knife, bending to and fro like ways.
+
+
+  _Unlace that Coney._
+
+Turn the back downwards, & cut the belly flaps clean off from the
+kidney, but take heed you cut not the kidney nor the flesh, then put
+in the point of your knife between the kidneys, and loosen the flesh
+from each side the bone then turn up the back of the rabbit, and cut
+it cross between the wings, and lace it down close by the bone with
+your knife on both sides, then open the flesh of the rabbit from the
+bone, with the point of your knife against the kidney, and pull the
+leg open softly with your hand, but pluck it not off, then thrust in
+your knife betwixt the ribs and the kidney, slit it out, and lay the
+legs close together.
+
+
+  _Sauce that Capon._
+
+Lift up the right leg and wing, and so array forth, and lay him in
+the platter as he should fly, and so serve him. Know that capons or
+chickens be arrayed after one sauce; the chickens shall be sauced
+with green sauce or veriuyce.
+
+
+  _Allay that Pheasant._
+
+Take a pheasant, raise his legs and wings as it were a hen and no
+sauce but only salt.
+
+
+  _Wing that Partridg._
+
+Raise his legs, and his wing as a hen, if you mince him sauce him
+with wine, powder of ginger, and salt, and set him upon a chafing
+dish of coals to warm and serve.
+
+
+  _Wing that Quail._
+
+Take a quail and raise his legs and his wings as an hen, and no
+sauce but salt.
+
+
+  _Display that Crane._
+
+Unfold his Legs, and cut off his wings by the joynts, then take up
+his wings and his legs, and sauce them with powder of ginger,
+mustard, vinegar, and salt.
+
+
+  _Dismember that Hern._
+
+Raise his legs and his wings as a crane, and sauce him with vinegar,
+mustard, powder of ginger and salt.
+
+
+  _Unjoynt that Bittern._
+
+Raise his legs & wings as a heron & no sauce but salt.
+
+
+  _Break that Egript._
+
+Take an egript, and raise his legs and his wings as a heron, and no
+sauce but salt.
+
+
+  _Untach that Curlew._
+
+Raise his legs and wings as a hen, & no sauce but salt.
+
+
+  _Untach that brew._
+
+Raise his legs and his wings in the same manner, and no sauce but
+only salt.
+
+
+  _Unlace that Coney._
+
+Lay him on the back, and cut away the vents, then raise the wings
+and the sides, and lay bulk, chine, and sides together, sauce them
+with vinegar and powder of ginger.
+
+
+  _Break that Sarcel._
+
+Take a sarcel or teal, and raise his wings and his legs, and no
+sauce but only salt.
+
+
+  _Mince that Plover._
+
+Raise his leg and wings as a hen, and no sauce but only salt.
+
+
+  _A Snite._
+
+Raise his legs, wings and his shoulders as a plover, and no sauce
+but salt.
+
+
+  _Thigh that Woodcock._
+
+Raise his legs as a hen, and dight his brain.
+
+
+
+
+  _The Sewing of Fish._
+
+
+  _The First Course._
+
+To go to the sewing of Fish, Musculade, Minews in few of porpos or
+of salmon, bak'd herring with sugar, green fish pike, lamprey,
+salent, porpos roasted, bak'd gurnet and baked lamprey.
+
+
+  _The Second Course._
+
+Jelly white and red, dates in confect, conger, salmon, birt, dorey,
+turbut holibut for standard, bace, trout, mullet, chevin, soles,
+lamprey roast, and tench in jelly.
+
+
+  _The Third Course._
+
+Fresh sturgeon, bream, pearch in jelly, a jole of salmon sturgeon,
+welks, apples and pears roasted; with sugar candy, figs of molisk,
+raisins, dates, capt with minced ginger, wafers, and Ipocras.
+
+
+  _The Carving of Fish._
+
+The carver of fish must see to peason and furmety, the tail and the
+liver; you must look if there be a salt porpos or sole, turrentine,
+and do after the form of venison; _baked herring_, lay it whole on
+the trencher, then white herring in a dish, open it by the back,
+pick out the bones and the row, and see there be mustard. Of salt
+fish, green-fish, salt salmon, and conger, pare away the skin; salt
+fish, stock fish, marling, mackrel, and hake with butter, and take
+away the bones & skins; _A Pike_, lay the womb upon a trencher, with
+pike sauce enough, _A salt Lamprey_, gobbin it in seven or eight
+pieces, and so present it, _A Plaice_, put out the water, then cross
+him with your knife, and cast on salt, wine, or ale. _Bace_,
+_Gurnet_, _Rochet_, _Bream_, _Chevin_, _Mullet_, _Roch_, _Pearch_,
+_Sole_, _Mackrel_, _Whiting_, _Haddock_, and _Codling_, raise them
+by the back, pick out the bones, and cleanse the rest in the belly.
+_Carp Bream_, _Sole_, and _Trout_, back and belly together.
+_Salmon_, _Conger_, _Sturgeon_, _Turbut_, _Thornback_, _Houndfish_,
+and _Holibut_, cut them in the dishes; the _Porpos_ about, _Tench_
+in his sauce; cut two _Eels_, and _Lampreys_ roast, pull off the
+skin, and pick out the bones, put thereto vinegar, and powder.
+A _Crab_, break him asunder, in a dish make the shell clean, & put
+in the stuff again, temper it with vinegar, and powder them, cover
+it with bread and heat it; a _Crevis_ dight him thus, part him
+asunder, slit the belly, and take out the fish, pare away the red
+skin, mince it thin, put vinegar in the dish, and set it on the
+Table without heating. _A Jole of Sturgeon_, cut it into thin
+morsels, and lay it round about the dish, _Fresh Lamprey bak'd_,
+open the pasty, then take white bread, and cut it thin, lay it in a
+dish, & with a spoon take out Galentine, & lay it upon the bread
+with red wine and powder of Cinamon; then cut a gobbin of Lamprey,
+mince it thin, and lay it in the Gallentine, and set it on the fire
+to heat. _Fresh herring_, with salt and wine, _Shrimps_ well
+pickled, _Flounders_, _Gudgeons_, _Minews_, and Muskles, Eels, and
+Lampreys, Sprats is good in few, musculade in worts, oysters in few,
+oysters in gravy, minews in porpus, salmon in jelly white and red,
+cream of almonds, dates in comfits, pears and quinces in sirrup,
+with parsley roots, mortus of hound fish raise standing.
+
+
+  _Sauces for Fish._
+
+Mustard is good for salt herring, salt fish, salt conger, salmon,
+sparling, salt eel and ling; vinegar is good with salt porpus,
+turrentine, salt sturgeon, salt thirlepole, and salt whale, lamprey
+with gallentine; verjuyce to roach, dace, bream, mullet, flounders,
+salt crab and chevin with powder of cinamon and ginger; green sauce
+is good with green fish and hollibut, cottel, and fresh turbut; put
+not your green sauce away for it is good with mustard.
+
+
+
+
+  _Bills of _FARE_ for every Season in the Year; also how to set
+    forth the _MEAT_ in order for that Service, as it was used
+    before Hospitality left this Nation._
+
+
+  _A Bill of Fare for _All-Saints-Day_, being _Novemb. 1_._
+
+      Oysters.
+  1   A Collar of brawn and mustard.
+  2   A Capon in stewed broth with marrow-bones.
+  3   A Goose in stoffado, or two Ducks.
+  4   A grand Sallet.
+  5   A Shoulder of Mutton with oysters.
+  6   A bisk dish baked.
+  7   A roast chine of beef.
+  8   Minced pies or chewits of capon, tongue, or of veal.
+  9   A chine of Pork.
+  10  A pasty of venison.
+  11  A swan, or 2 geese roast.
+  12  A loyn of veal.
+  13  A French Pie of divers compounds.
+  14  A roast turkey.
+  15  A pig roast.
+  16  A farc't dish baked.
+  17  Two brangeese roasted, one larded.
+  18  Souc't Veal.
+  19  Two Capons roasted, one larded.
+  20  A double bordered Custard.
+
+
+  _A Second Course for the same Mess._
+
+      Oranges and lemons.
+  1   A souc't pig.
+  2   A young lamb or kid roast.
+  3   Two Shovelers.
+  4   Two Herns, one larded.
+  5   A Potatoe-Pye.
+  6   A duck and mallard, one larded.
+  7   A souc't Turbut.
+  8   A couple of pheasants, one larded.
+  9   Marinated Carp, or Pike, or Bream.
+  10  Three brace of partridg, three larded.
+  11  Made Dish of Spinage cream baked.
+  12  A roll of beef.
+  13  Two teels roasted, one larded.
+  14  A cold goose pie.
+  15  A souc't mullet and bace.
+  16  A quince pye.
+  17  Four curlews, 2 larded.
+  18  A dried neats tongue.
+  19  A dish of anchoves.
+  20  A jole of Sturgeon.
+      Jellies and Tarts Royal, and Ginger bread, and other Fruits.
+
+
+  _A Bill of Fare for Christmas Day, and how to set the Meat
+    in order._
+
+      Oysters.
+  1   A collar of brawn.
+  2   Stewed Broth of Mutton marrow bones.
+  3   A grand Sallet.
+  4   A pottage of caponets.
+  5   A breast of veal in stoffado.
+  6   A boil'd partridge.
+  7   A chine of beef, or surloin roast.
+  8   Minced pies.
+  9   A Jegote of mutton with anchove sauce.
+  10  A made dish of sweet-bread.
+  11  A swan roast.
+  12  A pasty of venison.
+  13  A kid with a pudding in his belly.
+  14  A steak pie.
+  15  A hanch of venison roasted.
+  16  A turkey roast and stuck with cloves.
+  17  A made dish of chickens in puff paste.
+  18  Two bran geese roasted, one larded.
+  19  Two large capons, one larded.
+  20  A Custard.
+
+
+  _The second course for the same Mess._
+
+      Oranges and Lemons.
+  1   A young lamb or kid.
+  2   Two couple of rabbits, two larded.
+  3   A pig souc't with tongues.
+  4   Three ducks, one larded.
+  5   Three pheasants, 1 larded
+  6   A Swan Pye.
+  7   Three brace of partridge, three larded.
+  8   Made dish in puff paste.
+  9   Bolonia sausages, and anchoves, mushrooms, and Cavieate,
+        and pickled oysters in a dish.
+  10  Six teels, three larded.
+  11  A Gammon of Westphalia Bacon.
+  12  Ten plovers, five larded.
+  13  A quince pye, or warden pie.
+  14  Six woodcocks, 3 larded.
+  15  A standing Tart in puff-paste, preserved fruits, Pippins,
+        _&c._
+  16  A dish of Larks.
+  17  Six dried neats tongues.
+  18  Sturgeon.
+  19  Powdered Geese.
+      Jellies.
+
+
+  _A Bill of Fare for _new-years Day_._
+
+      Oysters.
+  1   Brawn and Mustard.
+  2   Two boil'd Capons in stewed Broth, or white Broth.
+  3   Two Turkies in stoffado.
+  4   A Hash of twelve Partridges, or a shoulder of mutton.
+  5   Two bran Geese boil'd.
+  6   A farc't boil'd meat with snites or ducks.
+  7   A marrow pudding bak't
+  8   A surloin of roast beef.
+  9   Minced pies, ten in a dish, or what number you please
+  10  A Loin of Veal.
+  11  A pasty of Venison.
+  12  A Pig roast.
+  13  Two geese roast.
+  14  Two capons, one larded.
+  15  Custards.
+
+
+  _A second Course for the same Mess._
+
+      Oranges and Lemons.
+  1   A side of Lamb
+  2   A souc't Pig.
+  3   Two couple of rabbits, two larded.
+  4   A duck and mallard, one larded.
+  5   Six teels, three larded.
+  6   A made dish, or Batalia-Pye.
+  7   Six woodcocks, 3 larded.
+  8   A warden pie, or a dish of quails.
+  9   Dried Neats tongues.
+  10  Six tame Pigeons, three larded.
+  11  A souc't Capon.
+  12  Pickled mushrooms, pickled Oysters, and Anchoves in a dish.
+  13  Twelve snites, six larded
+  14  Orangado Pye, or a Tart Royal of dried and wet suckets.
+  15  Sturgeon.
+  16  Turkey or goose pye.
+      Jelly of five or six sorts, Lay Tarts of divers colours and
+        ginger-bread, and other Sweet-meats.
+
+
+  _A Bill of Fare for _February_._
+
+  1   Eggs and Collops.
+  2   Brawn and Mustard.
+  3   A hash of Rabbits four.
+  4   A grand Fricase.
+  5   A grand Sallet.
+  6   A Chine of roast Pork.
+
+
+  _A second Course._
+
+  1   A whole Lamb roast.
+  2   Three Widgeons.
+  3   A Pippin Pye.
+  4   A Jole of Sturgeon.
+  5   A Bacon Tart.
+  6   A cold Turkey Pye.
+      Jellies and Ginger-bread, and Tarts Royal.
+
+
+  _A Bill of fare for _March_._
+
+      Oysters.
+  1   Brawn and Mustard.
+  2   A fresh Neats Tongue and Udder in stoffado.
+  3   Three Ducks in stoffado.
+  4   A roast Loin of Pork.
+  5   A pasty of Venison.
+  6   A Steak Pye.
+
+
+  _A second Course._
+
+  1   A side of Lamb.
+  2   Six Teels, three larded.
+  3   A Lamb-stone Pye.
+  4   200 of Asparagus.
+  5   A Warden-Pye.
+  6   Marinate Flounders.
+      Jellies and Ginger-bread, and Tarts Royal.
+
+
+  _A Bill of fare for _April_._
+
+      Oysters.
+  1   A Bisk.
+  2   Cold Lamb.
+  3   A haunch of venison roast.
+  4   Four Goslings.
+  5   A Turkey Chicken.
+  6   Custards of Almonds.
+
+
+  _A second Course._
+
+  1   Lamb, a side in joynts.
+  2   Turtle Doves eight.
+  3   Cold Neats-tongue pye.
+  4   8 Pidgeons, four larded.
+  5   Lobsters.
+  6   A Collar of Beef.
+      Tansies.
+
+
+  _A Bill of Fare for _May_._
+
+  1   Scotch Pottage or Skink.
+  2   Scotch collops of mutton
+  3   A Loin of Veal.
+  4   An oline, or a Pallat pye.
+  5   Three Capons, 1 larded.
+  6   Custards.
+
+
+  _A Second Course._
+
+  1   Lamb.
+  2   A Tart Royal, or Quince Pye
+  3   A Gammon of Bacon Pie.
+  4   A Jole of Sturgeon.
+  5   Artichock Pie hot.
+  6   Bolonia Sausage.
+      Tansies.
+
+
+  _A bill of Fare for _June_._
+
+  1   A shoulder of mutton hasht
+  2   A Chine of Beef.
+  3   Pasty of Venison, a cold Hash.
+  4   A Leg of Mutton roast.
+  5   Four Turkey Chickens.
+  6   A Steak Pye.
+
+
+  _A Second Course._
+
+  1   Jane or Kid.
+  2   Rabbits.
+  3   Shovelers.
+  4   Sweet-bread Pye.
+  5   Olines, or pewit.
+  6   Pigeons.
+
+
+  _A bill of Fare for _July_._
+
+      Muskmelons.
+  1   Pottage of Capon.
+  2   Boil'd Pigeons.
+  3   A hash of Caponets.
+  4   A Grand Sallet.
+  5   A Fawn.
+  6   A Custard.
+
+
+  _A Second Course._
+
+  1   Pease, of French Beans.
+  2   Gulls four, two larded.
+  3   Pewits eight, four larded.
+  4   A quodling Tart green.
+  5   Portugal eggs, two sorts.
+  6   Buttered Brawn.
+      Selsey Cockles broil'd.
+
+
+  _A Bill of Fare for _August_._
+
+      Muskmelons.
+  1   Scotch collops of Veal.
+  2   Boil'd Breast of Mutton.
+  3   A Fricase of Pigeons.
+  4   A stewed Calves head.
+  5   Four Goslings.
+  6   Four Caponets.
+
+
+  _A Second Course._
+
+  1   Dotterel twelve, six larded
+  2   Tarts Royal of Fruit.
+  3   Wheat-ears.
+  4   A Pye of Heath-Pouts.
+  5   Marinate Smelts.
+  6   Gammon of Bacon.
+      Selsey Cockles.
+
+
+  _A Bill of Fare for _September_._
+
+      Oysters.
+  1   An Olio.
+  2   A Breast of Veal in stoffado.
+  3   twelve Partridg hashed.
+  4   A Grand Sallet.
+  5   Chaldron Pye.
+  6   Custard.
+
+
+  _A second Course._
+
+  1   Rabbits
+  2   Two herns, one larded.
+  3   Florentine of tongues.
+  4   8 Pigeons roast, 4 larded.
+  5   Pheasant pouts, 2 larded.
+  6   A cold hare pye.
+      Selsey cockles broil'd after.
+
+
+  _A bill of Fare for _October_._
+
+      Oysters.
+  1   Boil'd Ducks.
+  2   A hash of a loin of veal.
+  3   Roast Veal.
+  4   Two bran-geese roasted.
+  5   Tart Royal.
+  6   Custard.
+
+
+  _A second Course._
+
+  1   Pheasant, pouts, pigeons.
+  2   Knots twelve.
+  3   Twelve quails, six larded.
+  4   Potato pye.
+  5   Sparrows roast.
+  6   Turbut.
+      Selsey Cockles.
+
+
+  _A bill of Fare formerly used in Fasting days, and in _Lent_._
+
+  _The first Course._
+
+       Oysters if in season.
+  1    Butter and eggs.
+  2    Barley pottage, or Rice pottage.
+  3    Stewed Oysters.
+  4    Buttered eggs on toasts.
+  5    Spinage Sallet boil'd.
+  6    Boil'd Rochet or gurnet.
+  7    A jole of Ling.
+  8    Stewed Carp.
+  9    Oyster Chewits.
+  10   Boil'd Pike.
+  11   Roast Eels.
+  12   Haddocks, fresh Cod, or Whitings.
+  13   Eel or Carp Pye.
+  14   Made dish of spinage.
+  15   Salt Eels.
+  16   Souc't Turbut.
+
+
+  _A second Course._
+
+  1   Fried Soals.
+  2   Stewed oysters in scollop shells.
+  3   Fried Smelts.
+  4   Congers head broil'd.
+  5   Baked dish of Potatoes, or Oyster pye.
+  6   A spitchcock of Eels.
+  7   Quince pie or tarts royal.
+  8   Buttered Crabs.
+  9   Fried Flounders.
+  10  Jole of fresh Salmon.
+  11  Fried Turbut.
+  12  Cold Salmon pye.
+  13  Fried skirrets.
+  14  Souc't Conger.
+  15  Lobsters.
+  16  Sturgeon.
+
+
+
+
+  [Decoration]
+
+  THE
+
+  ACCOMPLISHT COOK,
+
+  OR,
+
+  The whole Art and Mystery of
+  COOKERY, fitted for all
+  Degrees and Qualities.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION I.
+
+  _Perfect Directions for the A-la-mode Ways of dressing all manner
+    of Boyled Meats, with their several sauces_, &c.
+
+
+  _To make an Olio Podrida._
+
+Take a Pipkin or Pot of some three Gallons, fill it with fair water,
+and set it over a Fire of Charcoals, and put in first your hardest
+meats, a rump of Beef, _Bolonia_ sausages, neats tongues two dry,
+and two green, boiled and larded, about two hours after the Pot is
+boil'd and scummed: but put in more presently after your Beef is
+scum'd, Mutton, Venison, Pork, Bacon, all the aforesaid in Gubbins,
+as big as a Ducks Egg, in equal pieces; put in also Carrots,
+Turnips, Onions, Cabbidge, in good big pieces, as big as your meat,
+a faggot of sweet herbs, well bound up, and some whole Spinage,
+Sorrel, Burrage, Endive, Marigolds, and other good Pot-Herbs a
+little chopped; and sometimes _French_ Barley, or Lupins green or
+dry.
+
+Then a little before you dish out your Olio; put to your pot,
+Cloves, Mace, Saffron, _&c._
+
+Then next have divers Fowls; as first
+
+  _A Goose, or Turkey, two Capons, two Ducks, two Pheasants,
+  two Widgeons, four Partridges, four stock Doves, four Teals,
+  eight Snites, twenty four Quails, forty eight Larks._
+
+Boil these foresaid Fowls in water and salt in a pan, pipkin, or
+pot, _&c._
+
+Then have _Bread_, _Marrow_, _Bottoms of Artichocks_, _Yolks of hard
+Eggs_, _Large Mace_, _Chesnuts boil'd and blancht_, _two
+Colliflowers_, _Saffron_.
+
+And stew these in a pipkin together, being ready clenged with some
+good sweet butter, a little white wine and strong broth.
+
+Some other times for variety you may use Beets, Potato's, Skirrets,
+Pistaches, PineApple seed, or Almonds, Poungarnet, and Lemons.
+
+Now to dish your Olio, dish first your Beef, Veal or Pork; then your
+Venison, and Mutton, Tongues, Sausage, and Roots over all.
+
+Then next your largest Fowl, Land-Fowl, or Sea-Fowl, as first,
+a Goose, or Turkey, two Capons, two Pheasants, four Ducks, four
+Widgeons, four Stock-Doves, four Partridges, eight Teals, twelve
+Snites, twenty four Quailes, forty eight Larks, _&c._
+
+Then broth it, and put on your pipkin of Colliflowers Artichocks,
+Chesnuts, some sweet-breads fried, Yolks of hard Eggs, then Marrow
+boil'd in strong broth or water, large Mace, Saffron, Pistaches, and
+all the aforesaid things being finely stewed up, and some red Beets
+over all, slic't Lemons, and Lemon peels whole, and run it over with
+beaten butter.
+
+
+  _Marrow Pies._
+
+For the garnish of the dish, make marrow pies made like round
+Chewets but not so high altogether, then have sweet-breads of veal
+cut like small dice, some pistaches, and Marrow, some Potato's, or
+Artichocks cut like Sweetbreads: as also some enterlarded Bacon;
+Yolks of hard Eggs, Nutmeg, Salt, Goosberries, Grapes, or
+Barberries, and some minced Veal in the bottom of the Pie minced
+with some Bacon or Beef-suit, Sparagus and Chesnuts, with a little
+musk; close them up, and bast them with saffron water, bake them,
+and liquor it with beaten butter, and set them about the dish side
+or brims, with some bottoms of Artichocks, and yolks of hard Eggs,
+Lemons in quarters, Poungarnets and red Beets boil'd, and carved.
+
+
+  _Other Marrow Pies._
+
+Otherways for variety, you may make other Marrow Pies of minced Veal
+and Beef-suit, seasoned with Pepper, Salt, Nutmegs and boiled
+Sparagus, cut half an inch long, yolks of hard Eggs cut in quarters,
+and mingled with the meat and marrow: fill your Pies, bake them not
+too hard, musk them, _&c._
+
+
+  _Other Marrow Pies._
+
+Otherways, Marrow Pies of bottoms of little Artichocks, Suckers,
+yolks of hard eggs, Chesnuts, Marrow, and interlarded Bacon cut like
+dice, some Veal sweet-breads cut also, or Lamb-stones, Potato's, or
+Skirrets, and Sparagus, or none; season them lightly with Nutmeg,
+Pepper and Salt, close your Pies, and bake them.
+
+
+  __Olio_, Marrow Pies._
+
+  _Butter three pound, Flower one quart, Lamb-Stones three pair,
+  Sweet-Breads six, Marrow-bones eight, large Mace, Cock-stones
+  twenty, interlarded Bacon one pound, knots of Eggs twelve,
+  Artichocks twelve, Sparagus one hundred, Cocks-Combs twenty,
+  Pistaches one pound, Nutmegs, Pepper, and Salt._
+
+Season the aforesaid lightly, and lay them in the Pie upon some
+minced veal or mutton, your interlarded Bacon in thin slices of half
+an inch long, mingled among the rest, fill the Pie, and put in some
+Grapes, and slic't Lemon, Barberries or Goosberries.
+
+  1. Pies of Marrow.
+
+  _Flower, Sweet bread, Marrow, Artichocks, Pistaches, Nutmegs,
+  Eggs, Bacon, Veal, Suit, Sparagus, Chesnuts; Musk, Saffron,
+  Butter._
+
+  2. Marrow Pies.
+
+  _Flower, Butter, Veal, Suet, Pepper, Salt, Nutmeg, Sparagus, Eggs,
+  Grapes, Marrow, Saffron._
+
+3. Marrow Pies.
+
+  _Flower, Butter, Eggs, Artichocks, Sweet-bread, Lamb-stones,
+  Potato's, Nutmegs, Pepper, Salt, Skirrets, Grapes, Bacon._
+
+
+To the garnish of an extraordinary Olio: as followeth.
+
+  _Two Collers of Pigbrawn, two Marrow Pies, twelve roste Turtle
+  Doves in a Pie, four Pies, eighteen Quails in a Pie, four Pies,
+  two Sallets, two Jelleys of two colours, two forc't meats,
+  two Tarts._
+
+Thus for an extraordinary Olio, or Olio Royal.
+
+
+  _To make a Bisk divers ways._
+
+Take a wrack of Mutton, and a Knuckle of Veal, put them a boiling in
+a Pipkin of a Gallon, with some fair water, and when it boils, scum
+it, and put to it some salt, two or three blades of large Mace, and
+a Clove or two; boil it to three pints, and strain the meat, save
+the broth for your use and take off the fat clean.
+
+Then boil twelve Pigeon-Peepers, and eight Chicken Peepers, in a
+Pipkin with fair water, salt, and a piece of interlarded Bacon, scum
+them clean, and boil them fine, white and quick.
+
+Then have a rost Capon minced, and put to it some Gravy, Nutmegs,
+and Salt, and stew it together; then put to it the juyce of two or
+three Oranges, and beaten Butter, _&c._
+
+Then have ten sweet breads, and ten pallets fried, and the same
+number of lips and noses being first tender boil'd and blanched, cut
+them like lard, and fry them, put away the butter, and put to them
+gravy, a little anchove, nutmeg, and a little garlick, or none, the
+juyce of two or three Oranges, and Marrow fried in Butter with
+Sage-leaves, and some beaten Butter.
+
+Then again have some boil'd Marrow and twelve Artichocks, Suckers,
+and Peeches finely boil'd and put into beaten Butter, some Pistaches
+boiled also in some wine and Gravy, eight Sheeps tongues larded and
+boiled, and one hundred Sparagus boiled, and put into beaten Butter,
+or Skirrets.
+
+Then have Lemons carved, and some cut like little dice.
+
+Again fry some Spinage and Parsley, _&c._
+
+These forefaid materials being ready, have some _French_ bread in
+the bottom of your dish.
+
+Then dish on it your Chickens, and Pidgeons, broth it; next your
+Quaile, then Sweet breads, then your Pullets, then your Artichocks
+or Sparagus, and Pistaches, then your Lemon, Poungarnet, or Grapes,
+Spinage, and fryed Marrow; and if yellow Saffron or fried Sage, then
+round the center of your boiled meat put your minced Capon, then run
+all over with beaten butter, &c.
+
+  1. For variety, Clary fryed with yolks of Eggs.
+
+  2. Knots of Eggs.
+
+  3. Cocks Stones.
+
+  4. Cocks Combs.
+
+  5. If white, strained Almonds, with some of the broth.
+
+  6. Goosberries or Barberries.
+
+  7. Minced meat in Balls.
+
+  8. If green, Juyce of Spinage stamped with manchet, and strained
+  with some of the broth, and give it a warm.
+
+  9. Garnish with boiled Spinage.
+
+  10. If yellow, yolks of hard Eggs strained with some Broth and
+  Saffron.
+
+And many other varieties.
+
+
+  _A Bisk otherways._
+
+Take a Leg of Beef, cut it into two peices, and boil it in a gallon
+or five quarts of water, scum it, and about half an hour after put
+in a knuckle of Veal, and scum it also, boil it from five quarts to
+two quarts or less; and being three quarters boil'd, put in some
+Salt, and some Cloves, and Mace, being through boil'd, strain it
+from the meat, and keep the broth for your use in a pipkin.
+
+Then have eight Marrow bones clean scraped from the flesh, and
+finely cracked over the middle, boil in water and salt three of
+them, and the other leave for garnish, to be boil'd in strong broth;
+and laid on the top of the Bisk when it is dished.
+
+Again boil your Fowl in water and Salt, Teals, Partridges, Pidgeons,
+Plovers, Quails, Larks.
+
+Then have a Joint of Mutton made into balls with sweet Herbs, Salt,
+Nutmeggs, grated Bread, Eggs, Suit, a Clove or two of Garlick, and
+Pistaches, boil'd in Broth, with some interlarded Bacon, Sheeps
+tongues, larded and stewed, as also some Artichocks, Marrow,
+Pistaches, Sweet-Breads and Lambs-stones in strong broth, and Mace a
+Clove or two, some white-wine and strained almonds, or with the yolk
+of an Egg, Verjuyce, beaten butter, and slic't Lemon, or Grapes
+whole.
+
+Then have fryed Clary, and fryed Pistaches in Yolks of Eggs.
+
+Then Carved Lemons over all.
+
+
+  _To make another curious boil'd meat, much like a Bisk._
+
+Take a Rack of Mutton, cut it in four peices, and boil it in three
+quarts of fair Water in a Pipkin, with a faggot of sweet Herbs very
+hard and close bound up from end to end, scum your broth and put in
+some salt: Then about half an hour after put in thre chickens finely
+scalded and trust, three Patridges boiled in water, the blood being
+well soaked out of them, and put to them also three or four blades
+of large Mace.
+
+Then have all manner of sweet herbs, as Parsley, Time, Savory,
+Marjorim, Sorrel, Sage; these being finely picked, bruise them with
+the back of a ladle, and a little before you dish up your boil'd
+meat, put them to your broth, and give them a walm or two.
+
+Again, for the top of your boil'd meat or garnish, have a pound of
+interlarded Bacon in thin slices, put them in a pipkin with six
+marrow-bones, and twelve bottoms of yong Artichocks, and some six
+sweet-breads of veal, strong broth, Mace, Nutmeg, some Goosberries
+or Barberries, some Butter and Pistaches.
+
+These things aforesaid being ready, and dinner called for, take a
+fine clean scoured dish and garnish it with Pistaches and
+Artichocks, carved Lemon, Grapes, and large Mace.
+
+Then have sippets finely carved, and some slices of _French_ bread
+in the bottom of the dish, dish three pieces of Mutton, and one in
+the middle, and between the mutton three Chickens, and up in the
+middle, the Partridge, and pour on the broth with your herbs, then
+put on your pipkin over all, of Marrow, Artichocks, and the other
+materials, then Carved Lemon, Barberries and beaten Butter over all,
+your carved sippets round the dish.
+
+
+  _Another made Dish in the French Fashion, called an
+    _Entre de Table_, Entrance to the Table._
+
+Take the bottoms of boil'd Artichocks, the yolks of hard Eggs, yong
+Chicken-peepers, or Pidgeon-peepers, finely trust, Sweetbreads of
+Veal, Lamb-stones, blanched, and put them in a Pipkin, with
+Cockstones, and combs, and knots of Eggs; then put to them some
+strong broth, white-wine, large Mace, Nutmeg, Pepper, Butter, Salt,
+and Marrow, and stew them softly together.
+
+Then have Goosberries or Grapes perboil'd, or Barberries, and put to
+them some beaten Butter; and Potato's, Skirrets or Sparagus boil'd,
+and put in beaten butter, and some boil'd Pistaches.
+
+These being finely stewed, dish your fowls on fine carved sippets,
+and pour on your Sweet-Breads, Artichocks, and Sparagus on them,
+Grapes, and slic't Lemon, and run all over with beaten butter, _&c._
+
+Somtimes for variety, you may put some boil'd Cabbidge, Lettice,
+Colliflowers, Balls of minced meat, or Sausages without skins, fryed
+Almonds, Calves Udder.
+
+
+  _Another French boil'd meat of Pine-molet._
+
+Take a manchet of _French_ bread of a day old, chip it and cut a
+round hole in the top, save the peice whole, and take out the crumb,
+then make a composition of a boild or a rost Capon, minced and
+stampt with Almond past, muskefied bisket bread, yolks of hard Eggs,
+and some sweet Herbs chopped fine, some yolks of raw Eggs and
+Saffron, Cinamon, Nutmeg, Currans, Sugar, Salt, Marrow and
+Pistaches; fill the Loaf, and stop the hole with the piece, and boil
+it in a clean cloth in a pipkin, or bake it in an oven.
+
+Then have some forc't Chickens flead, save the skin, wings, legs,
+and neck whole, and mince the meat, two Pigeons also forc't, two
+Chickens, two boned of each, and filled with some minced veal or
+mutton, with some interlarded Bacon, or Beef-suet, and season it
+with Cloves, Mace, Pepper, Salt, and some grated parmison or none,
+grated bread, sweet Herbs chopped small, yolks of Eggs, and Grapes,
+fill the skins, and stitch up the back of the skin, then put them in
+a deep dish, with some Sugar, strong broth, Artichocks, Marrow,
+Saffron, Sparrows, or Quails, and some boiled Sparagus.
+
+For the garnish of the aforesaid dish, rost Turneps and rost Onions,
+Grapes, Cordons, and Mace.
+
+Dish the forced loaf in the midst of the dish, the Chickens, and
+Pigeons round about it, and the Quails or small birds over all, with
+marrow, Cordons, Artichoks or Sparagus, Pine apple-seed, or
+Pistaches, Grapes, and Sweet-breads, and broth it on sippets.
+
+
+  _To boil a Chine of Veal, whole, or in peices._
+
+Boil it in water, salt, or in strong broth with a faggot of sweet
+Herbs, Capers, Mace, Salt, and interlarded Bacon in thin slices, and
+some Oyster liquor.
+
+Your Chines being finely boiled, have some stewed Oysters by
+themselves with some Mace and fine onions whole, some vinegar,
+butter, and pepper _&c._
+
+Then have Cucumbers boiled by themselves in water and salt, or
+pickled Cucumbers boiled in water, and put in beaten Butter, and
+Cabbidge-lettice, boiled also in fair water, and put in beaten
+Butter.
+
+Then dish your Chines on sippits, broth them, and put on your stewed
+Oysters, Cucumbers, Lettice, and parboil'd Grapes, Boclites, or
+slic't lemon, and run it over with beaten Butter.
+
+
+  _Chines of Veal otherways, whole, or in pieces._
+
+Stew them, being first almost rosted, put them into a deep Dish,
+with some Gravy, some strong broth, white Wine, Mace, Nutmeg, and
+some Oyster Liquor, two or three slices of lemon and salt, and being
+finely stewed serve them on sippits, with that broth and slic't
+Lemon, Goosberries, and beaten Butter, boil'd Marrow, fried Spinage,
+_&c._ For variety Capers, or Sampier.
+
+
+  _Chines of Veal boiled with fruit, whole._
+
+Put it in a stewing pan or deep dish, with some strong Broth, large
+Mace, a little White Wine, and when it boils scum it, then put some
+dates to, being half boil'd and Salt, some white Endive, Sugar, and
+Marrow.
+
+Then boil some fruit by it self, your meat and broth being finely
+boil'd, Prunes and Raisons of the Sun, strain some six yolks of
+Eggs, with a little Cream, and put it in your broth, then dish it on
+sippets, your Chine, and garnish your dish with Fruit, Mace, Dates
+Sugar, slic't Lemon, and Barberries, _&c._
+
+
+  _Chines of Veal otherways._
+
+Stew the whole with some strong broth, White-wine, and Caper-Liquor,
+slices of interlarded Bacon, Gravy, Cloves, Mace, whole Pepper,
+Sausages of minced Meat, without skins, or little Balls, some
+Marrow, Salt, and some sweet Herbs picked of all sorts, and bruised
+with the back of a Ladle; put them to your broth, a quarter of an
+hour before you dish your Chines, and give them a warm, and dish up
+your Chine on _French_ Bread, or sippits, broth it, and run it over
+with beaten butter, Grapes or slic't Lemon, _&c._
+
+
+  _Chines of Mutton boil'd whole, or Loins, or any Joint whole._
+
+Boil it in a long stewing-pan or deep dish with fair water as much
+as will cover it, and when it boils cover it, being scumm'd first,
+and put to it some Salt, White-wine, and some Carrots cut like dice;
+your broth being half boil'd, strain it, blow off the fat, and wash
+away the dregs from your Mutton, wash also your pipkin, or stewing
+pan, and put in again your broth, with some Capers, and large Mace:
+stew your broth and materials together softly, and lay your Mutton
+by in some warm broth or dish, then put in also some sweet Herbs,
+chopped with Onions, boil'd among your broth.
+
+Then have Colliflowers ready boil'd in water and salt, and put in
+beaten butter, with some boil'd marrow, then the Mutton and Broth
+being ready, dissolve two or three yolks of Eggs with White-Wine,
+Verjuyce or Sack; give it a walm, and dish up your meat on sippets
+finely carved, or _French_ bread in slices, and broth it; then lay
+on your Colliflowers, Marrow, Carrots, and Gooseberries, Barberries
+or Grapes, and run it over with beaten Butter.
+
+Sometimes for variety, according to the seasons, you may use
+Turnips, Parsnips, Artichocks, Sparagus, Hopbuds or Colliflowers,
+boild in water and salt, and put in beaten Butter, Cabbidge sprouts,
+or Cabbidge, Lettice, and Chesnuts.
+
+And for the thickning of this broth sometimes, take strained
+Almonds, with strong broth, and Saffron, or none.
+
+Other-while grated bread, Yolks of hard Eggs, and Verjuyce, _&c._
+
+
+  _To boil a Chine, Rack, or Loin, of Mutton, otherways,
+    whole, or in pieces._
+
+Boil it in a stewing-pan or deep dish, with fair water as much as
+will cover it, and when it boils scum it, and put to it some salt;
+then being half boil'd, take up the meat, strain the broth, and blow
+off the fat, wash the stewing-pan and meat, then put in again the
+crag end of the Mutton, to make the broth good, and put to it some
+Mace.
+
+Then a little before you take up your mutton, a handful of picked
+Parsley, chopped small, put it in the broth, with some whole
+marigold flowers, and your whole chine of mutton give a walm or two,
+then dish it up on sippets and broth it. Then have Raisins of the
+Sun and Currans boiled tender, lay on it, and garnish your Dish with
+Prunes, Marigold-flowers, Mace, Lemons, and Barberries, _&c._
+
+Otherways without Fruit, boil it with Capers; and all manner of
+sweet herbs stripped, some Spinage, and Parsley bruised with the
+back of a Ladle, Mace, and Salt, _&c._
+
+
+  _To boil a Chine of Mutton, whole or in peices,
+    or any other Joint._
+
+Boil it in a fair glazed pipkin, being well scummed, put in a faggot
+of sweet herbs, as Time, Parsly, Sweet Marjoram, bound hard and
+stripped with your Knife, and put some Carrots cut like small dice,
+or cut like Lard, some Raisins, Prunes, Marigold-flowers, and salt,
+and being finely boiled down, serve it on sippits, garnish your dish
+with Raisins, Mace, Prunes, Marigold-flowers, Carrots, Lemons,
+boil'd Marrow, _&c._
+
+Sometimes for change leave out Carrots and Fruit.
+
+Use all as beforesaid, and add white Endive, Capers, Samphire, run
+it over with beaten Butter and Lemons.
+
+
+  _Barley Broth._
+
+  _Chine of Mutton or Veal in Barley Broth, Rack, or any Joynt._
+
+Take a Chine or Knuckle, and joynt it, put it in a Pipkin with some
+strong broth, and when it boils, scum it, and put in some French
+Barley, being first boiled in two or three waters, with some large
+Mace, and a faggot of sweet herbs bound up, and close hard tied,
+some Raisins, Damask Prunes, and Currans, or no Prunes, and
+Marigold-flowers; boil it to an indifferent thickness, and serve it
+on sippets.
+
+
+  _Barley Broth otherwise._
+
+Boil the Barley first in two waters, and then put it to a Knuckle of
+Veal, and to the Broth, Salt, Raisins, sweet Herbs a faggot, large
+Mace, and the quantity of a fine Manchet slic't together.
+
+
+  _Otherwise._
+
+Otherways without Fruit: put some good Mutton-gravy, Saffron, and
+sometimes Raisins only.
+
+
+  _Chine or any Joint._
+
+Otherways stew them with strong broth and White-Wine, put it in a
+Pipkin to them, scum it, and put to it some Oyster-Liquor, Salt,
+whole peper, and a bundle of sweet herbs well bound up, some Mace,
+two or three great Onions, some interlarded Bacon cut like dice, and
+Chesnuts, or blanched Almonds and Capers.
+
+Then stew your Oysters by themselves with Mace, Butter, Time and two
+or three great Onions; sometimes Grapes.
+
+Garnish your dish with Lemon-Peel, Oysters, Mace, Capers, and
+Chesnuts, _&c._
+
+
+  _Stewed Broth._
+
+To make stewd Broth, the Meat most proper for it is.
+
+  _A Leg of Beef, Marrow-Bones, Capon, or a Loin or Rack of Mutton
+    or a knuckle of Veal._
+
+Take a Knuckle of Veal, a Joynt of Mutton, two Marrow bones,
+a Capon, boil them in fresh water, and scum them; then put in a
+bundle of sweet herbs well bound up or none, large Mace, whole
+Cinamon, and Ginger bruised, and put in a littlerag, the spice being
+a little bruised also. Then beat some Oatmeale, strain it, and put
+it to your broth, then have boil'd Prunes and Currans strained also
+and put it to your broth, with some whole raisons and currans; and
+boil not your fruit too much: then about half an hour before you
+dish your meat, put in a pint of Claret Wine and Sugar, then dish up
+your meat on fine sippits, and broth it.
+
+Garnish your dish with Lemons, Prunes, Mace, Raisins, Currans, and
+Sugar.
+
+You may add to the former Broth, Fennel-roots and Parsley roots tied
+up in a bundle.
+
+
+  _Stewed Broth new Fashion._
+
+Otherways for change; take two Joints of Mutton, Rack and Loin,
+being half boiled and scummed, take up the Mutton, and wash away the
+dregs from it, strain the broth, and blow away the fat, then put to
+the broth in a pipkin a bundle of sweet Herbs bound up hard, and
+some Mace, and boil in it also a pound of Raisins of the Sun being
+strained, a pound of Prunes whole, with Cloves, Pepper, Saffron,
+Salt, Claret, and Sugar: stew all well together, a little before you
+dish out your broth, put in your meat again, give it a warm, and
+serve it on fine carved sippits.
+
+
+  _To stew a Loin or Rack of Mutton, or any Joint otherways._
+
+I.
+
+Chop a Loin into steaks, lay it in a deep dish or stewing pan, and
+put to it half a pint of Claret or White-Wine, as much water, some
+Salt and pepper, three or four whole Onions, a faggot of sweet Herbs
+bound up hard, and some large Mace; cover them close, and stew them
+leisurely the space of two hours, turn them now and then, and serve
+them on sippets.
+
+II.
+
+Otherways for change, being half boiled, chop some sweet Herbs and
+put to them, give them a walm, and serve them on sippets with
+scalded Goosberries, Barberries, Grapes, or Lemon.
+
+III.
+
+Otherways for variety, put Raisins, Prunes, Currans, Dates, and
+serve them with slic't Lemon and beaten butter.
+
+IV.
+
+Sometimes you may alter the Spice, and put Nutmeg, Cloves, and
+Ginger.
+
+V.
+
+Sometimes to the first plain way, put Capers, pickled Cucumbers,
+Samphire, _&c._
+
+VI.
+
+Otherways, stew it between two dishes with fair water, and when it
+boils, scum it, and put three or four blades of large Mace, gross
+Pepper, Salt, and Cloves, and stew them close covered two hours;
+then have Parsley picked, and some stripped Time, spinage, sorrel,
+savoury, and sweet Marjoram, chopped with some onions, put them to
+your meat, and give it a walm, with some grated bread amongst, dish
+them on carved sippets, and blow off the fat on the broth, and broth
+it: lay Lemon on it, and beaten butter, or stew it thus whole.
+
+Before you put on your Herbs blow off the fat.
+
+
+  _To boil a Leg of Mutton divers ways._
+
+I.
+
+Stuff a Legg of Mutton with Parsley being finely picked, boil it in
+water and salt, and serve it in a fair dish with Parsley, and
+verjuyce in sawcers.
+
+II.
+
+Otherways: boil it in water and salt, not stuffed, and being boiled
+stuff it with Lemon in bits like square dice, and serve it also with
+the peels square, cut round about it make sauce with the Gravy and
+beaten butter, with Lemon and grated Nutmeg.
+
+III.
+
+Otherways, boil it in water and salt, being stuffed with parsley,
+and make sauce with large mace, gravy, chopped parsley, butter,
+vinegar, juice of orange, gooseberries, barberries, or grapes and
+sugar: serve it on sippets.
+
+IV. _To boil a Leg of Mutton otherways._
+
+Take a good leg of Mutton, and boil it in water and salt, being
+stuffed with sweet herbs chopped with some beef-suet, some salt and
+nutmeg.
+
+Then being almost boiled, take up some of the broth into a Pipkin,
+and put to it some large mace, a few currans; a handful of French
+Capers, and a little sack, the yolks of three or four hard eggs,
+minced small, and some lemon cut like square dice; and being finely
+boil'd, dish it on carved sippets, broth it, and run it over with
+beaten butter, and lemon shred small.
+
+V. _Otherways._
+
+Take a fair leg of mutton, boil it in water and salt, and make sauce
+with gravy, some wine vinegar, salt-butter, and strong broth, being
+well stewed together with nutmeg.
+
+Then dish up the leg of mutton on fine carved sippets, and pour on
+your broth.
+
+Garnish your dish with barberries, capers, and slic't lemon.
+
+Garnish the leg of mutton with the same garnish, and run it over
+with beaten butter, slic't lemon, and grated nutmeg.
+
+
+  _To boil a leg of Veal._
+
+  1. Stuff it with beef-suet, and sweet herbs chopped, nutmeg, salt,
+    and boil it in fair water and salt.
+
+Then take some of the broth, and put to some capers, currans, large
+mace, a piece of interlarded Bacon, two or three whole Cloves,
+pieces of pears, and some artichock-suckers boil'd and put in beaten
+butter, boil'd marrow and mace. Then before you dish it up, have
+sorrel, sage, parsley, time, sweet marjoram coursely minced, with
+two or three cuts of a knife, and bruised with the back of a ladle
+on a clean board, put it to your broth to make it green, and give it
+a warm or two. Then dish up the leg of veal on fine carved sippets,
+pour on the broth, and then your other materials, some Goosberries,
+or Barberries, beaten butter and lemon.
+
+  2. _To boil a Leg of Veal otherways._
+
+Stuff it with beef-suet, nutmeg, and salt, boil it in a pipkin, and
+when it boils, scum it, and put into it some salt, parsley, and
+fennel roots in a bundle close bound up; then being almost boil'd,
+take up some of the broth in a pipkin, and put to it some Mace,
+Raisins of the sun, gravy; stew them well together, and thicken it
+with grated bread strained with hard Eggs: before you dish up your
+broth have parsley, time, sweet marjoram stript, marigold flowers,
+sorrel, and spinage picked: bruise it with the back of a ladle, give
+it a warm and dish up your leg of veal on fine carved sippets: pour
+on the broth and run it over with beaten Butter.
+
+  3. _To boil a Leg of Veal otherwise with rice, or a Knuckle._
+
+Boil it in a pipkin, put some salt to it, and scum it; then put to
+it some mace and some rice finely picked and washed, some raisins of
+the sun and gravy; and being fine and tender boil'd, put in some
+saffron and serve it on fine carved sippets, with the rice over all.
+
+  4. Otherways with past cut like small lard, boil it in thin broth
+    and saffron.
+
+  5. Otherways in white broth, and with fruit, spinage, sweet herbs
+    and gooseberries, _&c._
+
+
+
+
+  _To make all manner of forc't meats, or stuffings for
+    any kind of Meats; as Leggs, Breasts, Shoulders, Loins or Racks;
+    or for any Poultry or Fowl whatsoever, boil'd, rost, stewed,
+    or baked; or boil'd in bags, round like a quaking Pudding
+    in a napkin._
+
+
+  _To force a Leg of Veal in the French Fashion,
+    in a Feast for Dinner or Supper._
+
+Take a leg of Veal, and take out the meat, but leave the skin and
+knuckle whole together, then mince the meat that came out of the leg
+with some beef-suet or lard, and some sweet herbs minced also; then
+season it with pepper, nutmeg, ginger, cloves, salt, a clove or two
+of garlic, and some three or four yolks of hard eggs whole or in
+quarters, pine apple-seed, two or three raw eggs, pistaches,
+chesnuts, pieces of artichocks, and fill the leg, sow it up and boil
+it in a pipkin with two gallons of fair water, and some white wine,
+being scummed and almost boil'd take up some broth into a dish or
+pipkin, and put to it some chesnuts, pistaches, pine-apple-seed,
+marrow, large mace, and artichocks bottoms, and stew them well
+together; then have some fried tost of manchet or roles finely
+carv'd. The leg being finely boil'd, dish it on French bread, and
+fried tost and sippets round about it, broth it and put on marrow,
+and your other materials, with sliced lemon and lemon peel, run it
+over with beaten butter, and thicken your broth sometimes with
+strained almonds; sometimes yolks of eggs and saffron, or saffron
+onely.
+
+You may add sometimes balls of the same meat.
+
+
+  _Garnish._
+
+For your Garnish you may use Chesnuts, Artichock, pistaches,
+pine-apple-seed and yolks of hard eggs in halves or potato's.
+
+Otherwhiles: Quinces in quarters, or pears, pippins gooseberries,
+grapes, or barberries.
+
+
+  _To force a breast of Veal._
+
+Mince some Veal or Mutton with some beef-suet or fat bacon, and some
+sweet herbs minced also, and seasoned with some cloves, mace,
+nutmeg, pepper, two or three raw eggs and salt: then prick it up,
+the breast being filled at the lower end, and stew it between two
+dishes with some strong broth, white wine, and large mace, then an
+hour after have sweet herbs picked and stripped, time, sorrel,
+parsley, sweet Marjoram bruised with the back of a ladle, and put it
+into your broth with some beef-marrow, and give it a warm; then dish
+up your breast of Veal, on fine sippets finely carved, broth it, and
+lay on slic't lemons, marrow, mace and barberries, and run it over
+with beaten butter.
+
+If you will have the broth yellow, put saffron into it.
+
+
+  _To boil a breast of Veal otherwise._
+
+Make a Pudding of grated manchet, minced suet, and minced Veal,
+season it with nutmeg, pepper, and salt, three or four eggs,
+cinamon, dates, currans, raisins of the Sun, some grapes, sugar, and
+cream, mingle them all together, and fill the breast; prick it up,
+and stew it between two dishes, with white wine and strong broth,
+mace dates, marrow, and being finely stewed, serve it on sippets,
+and run it over with beaten butter, lemon, Barberries, or grapes.
+
+Sometimes thick it with some almond milk, sugar, and cream.
+
+
+  _To Boil a breast of Veal in another manner._
+
+Joint it well, and perboil it a little, then put it in a stewing pan
+or deep dish with some strong broth; and a bundle of sweet herbs
+well bound up, some large mace, and some slices of interlarded
+bacon, two or three cloves, some capers, samphire, salt, some yolks
+of hard eggs, and white-wine; stew all these well together, and
+being boil'd and tender, serve it on fine carved sippets, and broth
+it. Then have some fried sweetbreads, sausages of veal or pork,
+garlick or none, and run all over with beaten butter, lemon, and
+fried parsley.
+
+Thus you may boil a Rack or Loin.
+
+
+
+
+  To make several sorts of Puddings.
+
+
+  1. _Bread Puddings yellow or Green._
+
+Grate four penny loaves, and fearce them through a cullender, put
+them in a deep dish, and put to them four eggs, two quarts of cream,
+cloves, mace, and some saffron, salt, rose-water, sugar, currans,
+a pound of beef-suet minced, and a pound of dates.
+
+If green, juyces of spinage, and all manner of sweet herbs stamped
+amongst the spinage, and strain the juyce; sweet herbs chopped very
+small, cream, cinamon, nutmeg, salt, and all other things, as is
+next before laid: your herbs must be time stripped, savoury, sweet
+marjoram, rosemarry, parsley, pennyroyal, dates; in these seven or
+eight yolks of eggs.
+
+
+  _Another Pudding, called Cinamon-Pudding_
+
+Take five penny loaves, and fearce them through a cullender, put
+them in a deep dish or tray, and put to them five pints of cream,
+cinamon six ounces, suet one pound minced, eggs six yolks, four
+whites, sugar, salt, slic't dates, stamped almonds, or none,
+rose-water.
+
+
+  _To make Rice Puddings_
+
+Boil your Rice with Cream, strain it, and put to it two penny loaves
+grated, eight yolks of eggs, and three whites, beef suet, one pound
+of Sugar, Salt, Rose-water, Nutmeg, Coriander beaten, _&c._
+
+
+  _Other Rice Puddings._
+
+Steep your rice in milk over night, and next morning drain it, and
+boil it with cream, season it with sugar being cold, and eggs,
+beef-suet, salt, nutmegs, cloves, mace, currans, dates, &c.
+
+
+  _To mak Oatmeal puddings, called Isings._
+
+Take a quart of whole oatmeal, being picked, steep it in warm milk
+over night, next morning drain it, and boil it in a quart of sweet
+cream; and being cold put to it six eggs, of them but three whites,
+cloves, mace, saffron, pepper, suet, dates, currans, salt, sugar.
+This put in bags, guts, or fowls, as capon, _&c._
+
+If green, good store of herbs chopped small.
+
+
+  _To make blood Puddings_
+
+Take the blood of a hog, while it is warm, and steep in it a quart
+or more of great oatmeal groats, at the end of three days take the
+groats out and drain them clean; then put to these groats more then
+a quart of the best cream warmed on the fire; then take some mother
+of time, spinage, parsley, savory, endive, sweet marjoram, sorrel,
+strawberry leaves, succory, of each a few chopped very small and mix
+them with the groats, with a little fennel seed finely beaten, some
+peper, cloves, mace salt, and some beef-suet, or flakes of the hog
+cut small.
+
+Otherways, you may steep your oatmeal in warm mutton broth, or
+scalding milk, or boil it in a bag.
+
+
+  _To make Andolians._
+
+Soak the hogs guts, and turn them, scour them, and steep them in
+water a day and a night, then take them and wipe them dry, and turn
+the fat side outermost.
+
+Then have pepper, chopped sage, a little cloves and mace, beaten
+coriander-seed, & salt; mingle all together, and season the fat side
+of the guts, then turn that side inward again, and draw one gut over
+another to what bigness you please: thus of a whole belly of a fat
+hog. Then boil them in a pot or pan of fair water, with a piece of
+interlarded bacon, some spices and salt; tye them fast at both ends,
+and make them of what length you please.
+
+Sometimes for variety you may leave out some of the foresaid herbs,
+and put pennyroyal, savory, leeks, a good big onion or two,
+marjoram, time, rosemary, sage, nutmeg, ginger, pepper, salt, _&c._
+
+
+  _To make other Blood Puddings._
+
+Steep great oatmeal in eight pints of warm goose blood, sheeps
+blood, calves, or lambs, or fawns blood, and drain it, as is
+aforesaid, after three days put to it in every pint as before.
+
+
+  _Other Blood Puddings._
+
+Take blood and strain it, put in three pints of the blood, and two
+of cream, three penny manchets grated, and beef-suet cut square like
+small dice or hogs flakes, yolks of eight eggs, salt, sweet herbs,
+nutmeg, cloves, mace and pepper.
+
+Sometimes for variety, Sugar, Currans, _&c._
+
+
+  _To make a most rare excellent Marrow Pudding in a dish baked,
+    and garnish the Dish brims with Puff past._
+
+Take the marrow of four marrow bones, two pinemolets or french
+bread, half a pound of raisins of the Sun, ready boil'd and cold,
+cinamon a quarter of an ounce finely beaten, two grated nutmegs,
+sugar a quarter of a pound, dates a quarter of a pound, sack half a
+pint, rose-water a quarter of a pint, ten eggs, two grains of
+ambergreese, and two of musk dissolved: now have a fine clean deep
+large dish, then have a slice of french bread, and lay a lay of
+sliced bread in the dish, and stew it with cinamon, nutmeg, and
+sugar mingled together, and also sprinkle the slices of bread with
+sack and rose-water, & then some raisins of the sun, and some sliced
+dates and good big peices of marrow; and thus make two or three lays
+of the aforesaid ingredients, with four ounces of musk, ambergreece,
+and most marrow on the top, then take two quarts of cream, and
+strain it with half a quarter of fine sugar, and a little salt,
+(about a spoonful) and twelve eggs, six of the whites taken away:
+then set the dish into the oven, temperate, and not too hot, and
+bake it very fair and white, and fill it at two several times, and
+being baked, scrape fine sugar on it, and serve it hot.
+
+
+  _To make marrow Puddings of Rice and grated Bread._
+
+Steep half a pound of rice in milk all night, then drain it from the
+milk, and boil it in a quart of cream; being boild strain it and put
+it to half a pound of sugar, beaten nutmeg and mace steeped in rose
+water, and put to the foresaid materials eight yolks of eggs, and
+five grated manchets, put to it also half a pound of marrow, cut
+like dice, and salt; mingle all together, and fill your bag or
+napkin, and serve it with beaten butter, being boiled and stuck with
+almonds.
+
+If in guts, being boild, tost them before the fire in a silver dish
+or tosting pan.
+
+
+  _To make other Puddings of Turkie or Capon in bags, guts,
+    or for any kind of stuffing, or forcing, or in Cauls_
+
+Take a rost Turky, mince it very small, and stamp it with some
+almond past, then put some coriander-seed beaten, salt, sugar,
+rose-water, yolks of eggs raw, and marrow stamped also with it, and
+put some cream, mace, soked in sack and whitewine, rose-water and
+sack, strain it into the materials, and make not your stuff to thin,
+then fill either gut or napkin, or any fouls boil'd, bak'd or rost,
+or legs of veal or mutton, or breasts, or kid, or fawn, whole lambs,
+suckers, _&c._
+
+
+
+
+  Sheeps Haggas Puddings.
+
+
+  _To make a Haggas Pudding in a Sheeps Paunch._
+
+Take good store of Parsley, savory, time, onions, oatmeal groats
+chopped together, and mingled with some beef or mutton-suet minced
+together, and some cloves, mace, pepper, and salt; fill the paunch,
+sow it up, and boil it. Then being boiled, serve it in a dish, and
+cut a hole in the top of it, and put in some beaten butter with two
+or three yolks of eggs dissolved in the butter or none.
+
+Thus one may do for a Fasting day, and put no suet in it, and put it
+in a napkin or bag, and being well boiled, butter it, and dish it in
+a dish, and serve it with sippets.
+
+
+  _A Haggas otherways._
+
+Steep the oatmeal over night in warm milk, next morning boil it in
+cream, and being fine and thick boil'd, put beef-suet to it in a
+dish or tray, some cloves, mace, nutmeg, salt, and some raisins of
+the sun, or none, and an onion, somtimes savory, parsley, and sweet
+marjoram, and fill the panch, _&c._
+
+
+  _Other Haggas Puddings._
+
+Calves panch, calves chaldrons; or muggets being clenged, boil it
+tender and mince it very small, put to it grated bread, eight yolks
+of eggs, two or three whites, cream, some sweet herbs, spinage,
+succory, sorrel, strawberry leaves very small minced; bits of
+butter, pepper, cloves, mace, cinnamon, ginger, currans, sugar,
+salt, dates, and boil it in a napkin or calves panch, or bake it:
+and being boiled, put it in a dish, trim the dish with scraped
+sugar, and stick it with slic't Almonds, and run it over with beaten
+butter, _&c._
+
+
+  _To make liver Puddings._
+
+Take a good hogs, calves, or lambs liver, and boil it: being cold,
+mince it very small, or grate it, and fearce it through a meal-sieve
+or cullender, put to it some grated manchet, two penny loaves, some
+three pints of cream, four eggs, cloves, mace, currans, salt, dates,
+sugar, cinamon, ginger, nutmegs, one pound of beef-suet minced very
+small: being mixt all together, fill a wet napkin, and bind it in
+fashion of a ball, and serve it with beaten butter and sugar being
+boil'd.
+
+
+  _Other Liver Puddings._
+
+For variety, sometimes sweet herbs, and sometimes flakes of the hog
+in place of beef-suet, fennil-seed, carraway seed, or any other
+seed, and keep the order as is abovesaid.
+
+
+  _To make Puddings of blood after the Italian fashion._
+
+Take three pints of hogs blood, strain it, and put to it half a
+pound of grated cheese, a penny manchet grated, sweet herbs chopped
+very small, a pound of beef-suet minced small, nutmeg, pepper,
+sugar, ginger, cloves, mace, cinamon, sugar, currans, eggs, _&c._
+
+
+  _To make Puddings of a Heifers Udder._
+
+Take an heifers udder, and boil it; being cold, mince it small, and
+put to it a pound of almond paste, some grated manchet, three or
+four eggs, a quart of cream, one pound of beef-suet minced small,
+sweet herbs chopped small also, currans, cinamon, salt, one pound of
+sugar, nutmeg, saffron, yolks of hard eggs in quarters, preserved
+pears in form of square dice; bits of marrow; mingle all together,
+and put it in a clean napkin dipped in warm liquor, bind it up round
+like a ball, and boil it.
+
+Being boil'd dish it in a clean scoured dish, scrape sugar, and run
+it over with beaten butter, stick it with slic't almonds, or slic't
+dates, canded lemon peel, orange, or citrons, juyce of orange over
+all.
+
+Thus also lamb-stones, sweet-breads, turkey, capon, or any poultrey.
+
+
+  _Forcing for any roots; as mellons, Cucumbers, Colliflowers,
+    Cabbidge, Pompions, Gourds, great Onions, Parsnips, Turnips or
+    Carrots._
+
+Take a Musk Mellon, take out the seed, cut it round the mellon two
+fingers deep, then make a forcing of grated bread, beaten almonds,
+rose-water and sugar, some musk-mellon stamped small with it, also
+bisket bread beaten to powder, some coriander-seed, canded lemon
+minced small, some beaten mace and marrow minced small, beaten
+cinamon, yolks of raw eggs, sweet herbs, saffron, and musk a grain;
+then fill your rounds of mellons, and put them in a flat bottom'd
+dish, or earthen pan, with butter in the bottom, and bake them in a
+dish.
+
+Then have sauce made with white-wine and strong broth strained with
+beaten almonds, sugar and cinamon; serve them on sippets finely
+carved, give this broth a warm, and pour it on your mellons, with
+some fine scraped sugar, dry them in the oven, and so serve them.
+
+Or you may do these whole; mellons, cucumbers, lemons or turnips,
+and serve them with any boil'd fowl.
+
+
+  _Other forcing, or Pudding, or stuffing for Birds or any Fowl,
+    or any Joint of Meat._
+
+Take veal or mutton, mince it, and put to it some grated bread,
+yolks of eggs, cream, currans, dates, sugar, nutmeg, cinamon,
+ginger, mace, juyce of Spinage, sweet Herbs, salt and mingle all
+together, with some whole marrow amongst. If yellow, use Saffron.
+
+
+  _Other forcing for Fowls or any Joint of meat._
+
+Mince a leg of mutton or veal and some beef-suet, or venison, with
+sweet herbs, grated bread, eggs, nutmeg, pepper, ginger, salt,
+dates, currans, raisins, some dry canded oranges, coriander seed,
+and a little cream; bake them or boil them, and stew them in white
+wine, grapes, marrow, and give them a walm or two, thick it with two
+or three yolks of eggs, sugar, verjuyce, and serve these puddings on
+sippets, pour on the broth, and strew on sugar and slic't lemon.
+
+
+  _Other forcing of Veal or Pork, Mutton, Lamb, Venison, Land,
+    or Sea Foul._
+
+Mince them with beef-suet or lard, and season them with pepper,
+cloves, mace, and some sweet herbs grated, Bolonia sausages, yolks
+of eggs, grated cheese, salt, _&c._
+
+Other stuffings or forcings of grated cheese, calves brains, or any
+brains, as pork, goat, Kid or Lamb, or any venison, or pigs brains,
+with some beaten nutmeg, pepper, salt, ginger, cloves, saffron,
+sweet herbs, eggs, Gooseberries, or grapes.
+
+Other forcing of calves udder boiled and cold, and stamped with
+almond past, cheese-curds, sugar, cinamon, ginger, mace cream, salt,
+raw eggs, and some marrow or butter, _&c._
+
+
+  _Other Stuffings of Puddings._
+
+Take rice flower, strain it with Goats milk or cream, and the brawn
+of a poultry rosted, minced and stamped, boil them to a good
+thickness, with some marrow, sugar, rosewater and some salt; and
+being cold, fill your poultry, either in cauls of veal or other
+Joynts of meat, and bake them or boil them in bags or guts, put in
+some nutmeg, almond past, and some beaten mace.
+
+
+  _Other stuffings of the brawn of a Capon, Chickens, Pigeons,
+    or any tender Sea Foul._
+
+Take out the meat, and save the skins whole, leave on the legs and
+wings to the skin, and also the necks and heads, and mince the meat
+raw with some interlarded bacon, or beef-suet, season it with
+cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of
+eggs grated, parmisan or none, fill the body, legs, and neck, prick
+up the back, and stew them between two dishes with strong broth as
+much as will cover them, and put some bottoms of artichocks,
+cordons, or boil'd sparagus, goosberries, Barberries, or grapes
+being boil'd, put in some grated permisan, large mace, and saffron,
+and serve them on fine carved sippets, garnish the dish with roast
+turnips, or roast onions, cardons, and mace, _&c._
+
+
+  _Other forcing of Livers of Poultry, or Kid or Lambs._
+
+Take the Liver raw, and cut it into little bits like dice, and as
+much interlarded bacon cut in the same form, some sweet herbs
+chopped small amongst; also some raw yolks of eggs, and some beaten
+cloves and mace, pepper, and salt, a few prunes or raisins, or no
+fruit, but grapes or gooseberries, a little grated permisan, a clove
+or two of garlick; and fill your poultry, either boild or rost, _&c._
+
+
+  _Other forcing for any dainty Foul; as Turkie, Chickens,
+    or Pheasants, or the like boil'd or rost._
+
+Take minced veal raw, and bacon or beef-suet minc't with it; being
+finely minced, season it with cloves and mace, a few currans salt,
+and some boiled bottoms of artichocks cut in form of dice small, and
+mingle amongst the forcing, with pine-apple-seeds, pistaches,
+chesnuts and some raw eggs, and fill your poultry, _&c._
+
+
+  _Other fillings or forcings of parboild Veal or Mutton._
+
+Mince the Meat with beef-suet or interlarded Bacon, and some cloves,
+mace, pepper, salt, eggs, sugar, and some quartered pears, damsons,
+or prunes, and fill your fowls, _&c._
+
+
+  _Other fillings of raw Capons._
+
+Mince it with fat bacon and grated cheese, or permisan, sweet herbs,
+cheese curd, currans, cinamon, ginger, nutmeg, pepper, salt, and
+some pieces of artichocks like small dice, sugar, saffron, and some
+mushrooms.
+
+
+  _Otherways._
+
+Grated liver of veal, minced lard, fennel-seed, whole raw eggs,
+sugar, sweet herbs, salt, grated cheese, a clove or two of garlick,
+cloves, mace, cinamon and ginger, _&c._
+
+
+  _Otherways._
+
+For a leg of mutton, grated bread, yolks of raw eggs, beef-suet,
+salt, nutmeg, sweet herbs, juyce of spinage; cream, cinamon, and
+sugar; if yellow, saffron.
+
+
+  _Other forcing, for Land or Sea fowl boiled or baked,
+    or a Leg of Mutton._
+
+Take the meat out of the leg, leave the skin whole, and mince the
+meat with beef-suet and sweet herbs; and put to it, being finely
+minced, grated bread, dates, currans, raisins, orange minced small,
+ginger, pepper, nutmeg, cream, and eggs; being boiled or baked, make
+a sauce with marrow, strong broth, white-wine, verjuyce, mace,
+sugar, and yolks of eggs, strained with verjuyce; serve it on fine
+carved sippets, and slic'd lemon, grapes or gooseberries: and thus
+you may do it in cauls of veal, lamb, or kid.
+
+
+  _Legs of Mutton forc't, either rost or boil'd._
+
+Mince the meat with beef-suet or bacon, sweet herbs, pepper, salt,
+cloves and mace, and two or three cloves of garlick, raw eggs, two
+or three chesnuts, & work up altogether, fill the leg, and prick it
+up, then rost it or boil it: make sauce with the remainder of the
+meat, & stew it on the fire with gravy, chesnuts, pistaches, or pine
+apple seed, bits of artichocks, pears, grapes, or pippins, and serve
+it hot on this sauce, or with gravy that drops from it only, and
+stew it between two dishes.
+
+
+  _Other forcing of Veal._
+
+Mince the veal and cut the lard like dice, and put to it, with some
+minced Pennyroyall, sweet marjoram, winter savory, nutmeg, a little
+cammomile, pepper, salt, ginger, cinamon, sugar, and work all
+together; then fill it into beef guts of some three inches long, and
+stew them in a pipkin with claret wine, large mace, capers and
+marrow; being finely stewed, serve them on fine carved sippets,
+slic'd lemon and barberries, and run them over with beaten butter
+and scraped sugar.
+
+
+  _Other forcing for Veal, Mutton, or Lamb._
+
+Either of these minced with beef-suet, parsley, time, savory,
+marigolds, endive and spinage; mince all together, and put some
+grated bread, grated nutmeg, currans, five dates, sugar, yolks of
+eggs, rose-water, and verjuyce; of this forcing you may make birds,
+fishes, beasts, pears, balls or what you will, and stew them, or fry
+them, or bake them and serve them on sippets with verjuyce, sugar
+and butter, either dinner or supper.
+
+
+  _Other forcing for breast, Legs, or Loyns of Beef, Mutton,
+    Veal, or any Venison, or Fowl, rosted, baked, or stewed._
+
+Mince any meat, and put to it beef-suet or lard, dates, raisins,
+grated bread, nutmeg, pepper and salt, and two or three eggs, _&c._
+
+
+  _Otherways._
+
+Mince some mutton with beef-suet, some orange-peel, grated nutmeg,
+grated bread, coriander-seed, pepper, salt, and yolks of eggs,
+mingle all together, and fill any breast, or leg, or any Joynt of
+sweet, and make sauce with gravy, strong broth, dates, currans,
+sugar, salt, lemons, and barberries. _&c._
+
+
+  _Other forcing for rost or boil'd, or baked Legs of any meat,
+    or any other Joint or Fowl._
+
+Mince a Leg of Mutton with beef-suet, season it with cloves, mace,
+pepper, salt, nutmeg, rose-water, currans, raisins, carraway-seeds
+and eggs; and fill your leg of Mutton, _&c._
+
+Then for sauce for the aforesaid, if baked, bake it in an earthen
+pan or deep dish, and being baked, blow away the fat, and serve it
+with the gravy.
+
+If rost, save the gravy that drops from it, and put to it slic't
+lemon or orange.
+
+If boil'd, put capers, barberries, white-wine, hard eggs minced,
+beaten Butter, gravy, verjuyce and sugar, _&c._
+
+
+  _Other forcing._
+
+Mince a leg of mutton or lamb with beef-suet, and all manner of
+sweet herbs minced, cloves, mace, salt, currans, sugar, and fill the
+leg with half the meat: than make the rest into little cakes as
+broad as a shilling, and put them in a pipkin, with strong mutton
+broth, cloves, mace, vinegar, and boil the leg, or bake it, or
+rost it.
+
+
+  _Forcing in the Spanish Fashion in balls._
+
+Mince a leg of mutton with beef suet and some marrow cut like square
+dice, put amongst some yolks of eggs, and some salt and nutmeg; make
+this stuff as big as a tennis ball, and stew them with strong broth
+the space of two hours; turn them and serve them on toasts of fine
+manchet, and serve them with the palest of the balls.
+
+
+  _Other manner of Balls._
+
+Mince a leg of Veal very small, yolks of hard eggs, and the yolks of
+seven or eight raw eggs, some salt, make them into balls as big as a
+walnut, and stew them in a pipkin with some mutton broth, mace,
+cloves, and slic't ginger, stew them an hour, and put some marrow to
+them, and serve them on sippets, _&c._
+
+
+  _Other grand or forc't Dish._
+
+Take hard eggs, and part the yolks and whites in halves, then take
+the yolks and mince them, or stamp them in a Mortar, with marchpane
+stuff, and sweet herbs chopped very small, and put amongst the eggs
+or past, with sugar and cinamon fine beaten, put some currans also
+to them, and mingle all together with salt, fill the whites, and set
+them by.
+
+Then have preserved oranges canded, and fill them with marchpane
+paste and sugar, and set them by also.
+
+Then have the tops of sparagus boil'd, and mixed with butter,
+a little sack, and set them by also.
+
+Then have boild chesnuts peeled and pistaches, and set them by also.
+
+Then have marrow steeped first in rose-water, then fried in Butter,
+set that by also.
+
+Then have green quodlings slic't, mixt with bisket bread & egg, and
+fried in little cakes, and set that by also.
+
+Then have sweet-breads, or lamb-stones, and yolks of hard eggs
+fryed, _&c._ and dipped in Butter.
+
+Then have small turtle doves, and pigeon peepers and chicken-peepers
+fried, or finely rosted or boiled, and set them by, or any small
+birds, and some artichocks, and potato's boil'd and fried in Butter,
+and some balls as big as a walnut, or less, made of parmisan, and
+dipped in butter, and fried.
+
+Then last of all, put them all in a great charger, the chickens or
+fowls in the middle, then lay a lay of sweetbreads, then a lay of
+bottoms of artichocks, and the marrow; on them some preserved
+oranges.
+
+Then next some hard eggs round that, fried sparagus, yolks of eggs,
+chesnuts, and pistaches, then your green quodlings stuffed: the
+charger being full, put to them marrow all over the meat, and juyce
+of orange, and make a sauce of strained almonds, grapes, and
+verjuyce; and being a little stewed in the oven, dry it, _&c._
+
+
+  The dish.
+
+  _Sweetbreads, Lambstones, Chickens, Marrow, Almonds, Eggs,
+  Oranges, Bisket, Sparagus, Artichocks, Musk, Saffron, Butter,
+  Potato's, Pistaches, Chesnuts, Verjuyce, Sugar, Flower,
+  Parmisan, Cinamon._
+
+
+  _To force a French Bread called Pine-molet, or three of them._
+
+Take a manchet, and make a hole in the top of it, take out the crum,
+and make a composition of the brawn of a capon rost or boil'd; mince
+it, and stamp it in a mortar, with marchpane past, cream, yolks of
+hard eggs, muskefied bisket bread, the crum of very fine manchet,
+sugar, marrow, musk, and some sweet herbs chopped small, beaten
+cinamon, saffron, some raw yolks of eggs, and currans: fill the
+bread, and boil them in napkins in capon broth, but first stop the
+top with the pieces you took off. Then stew or fry some sweetbreads
+of veal and forced chickens between two dishes, or Lamb-stones,
+fried with some mace, marrow, and grapes, sparagus, or artichocks,
+and skirrets, the manchets being well boil'd, and your chickens
+finely stewed, serve them in a fine dish, the manchets in the
+middle, and the sweetbreads, chickens, and carved sippets round
+about the dish; being finely dished, thicken the chicken broth with
+strained almonds, creams, sugar, and beaten butter.
+
+Garnish your dish with marrow, pistaches, artichocks, puff paste,
+mace, dates, pomegranats, or barberries, and slic't lemon.
+
+
+  _Another forc't dish._
+
+Take two pound of beef-marrow, and cut it as big as great dice, and
+a pound of Dates, cut as big as small Dice; then have a pound of
+prunes, and take away the out-side from the stones with your knife,
+and a pound of Currans, and put these aforesaid in a Platter, twenty
+yolks of eggs, and a pound of sugar, an ounce of cinamon, and mingle
+all together.
+
+Then have the yolks of twenty eggs more, strain them with
+Rose-water, a little musk and sugar, fry them in two pancakes with a
+little sweet butter fine and yellow, and being fried, put one of
+them in a fair dish, and lay the former materials on it spread all
+over; then take the other, and cut it in long slices as broad as
+your little finger, and lay it over the dishes like a lattice
+window, set it in the Oven, and bake it a little, then fry it, _&c._
+Bake it leisurely.
+
+
+  _Another forc't fryed Dish._
+
+Make a little past with yolks of eggs, flower, and boiling liquor.
+
+Then take a quarter of a pound of sugar, a pound of marrow, half an
+ounce of cinamon, and a little ginger. Then have some yolks of Eggs,
+and mash your marrow, and a little Rose-water, musk or amber, and a
+few currans or none, with a little suet, and make little pasties,
+fry them with clarified butter, and serve them with scraped sugar,
+and juyce of orange.
+
+
+  _Otherways._
+
+Take good fresh water Eels, flay and mince them small with a warden
+or two, and season it with pepper, cloves, mace, saffron: then put
+currans, dates, and prunes, small minced amongst, and a little
+verjuyce, and fry it in little pasties; bake it in the oven, or stew
+it in a pan in past of divers forms, or pasties or stars, _&c._
+
+
+
+
+  To make any kind of sausages.
+
+
+  _First, Bolonia Sausages._
+
+The best way and time of the year is to make them in _September_.
+
+Take four stone of pork, of the legs the leanest, and take away all
+the skins, sinews, and fat from it; mince it fine and stamp it: then
+add to it three ounces of whole pepper, two ounces of pepper more
+grosly cracked or beaten, whole cloves an ounce, nutmegs an ounce
+finely beaten, salt, spanish, or peter-salt, an ounce of
+coriander-seed finely beaten, or carraway-seed, cinamon an ounce
+fine beaten, lard cut an inch long, as big as your little finger,
+and clean without rust; mingle all the foresaid together; and fill
+beef guts as full as you can possibly, and as the wind gathers in
+the gut, prick them with a pin, and shake them well down with your
+hands; for if they be not well filled, they will be rusty.
+
+These aforesaid Bolonia Sausages are most excellent of pork only:
+but some use buttock beef, with pork, half one and as much of the
+other. Beef and pork are very good.
+
+Some do use pork of a weeks powder for this use beforesaid, and no
+more salt at all.
+
+Some put a little sack in the beating of these sausages, and put in
+place of coriander-seed, carraway-seed.
+
+This is the most excellent way to make Bolonia Sausages, being
+carefully filled, and tied fast with a packthred, and smoaked or
+smothered three or four days, that will turn them red; then hang
+them in some cool cellar or higher room to take the air.
+
+
+  _Other Sausages._
+
+Sausages of pork with some of the fat of a chine of bacon or pork,
+some sage chopped fine and small, salt, and pepper: and fill them
+into porkets guts, or hogs, or sheeps guts, or no guts, and let them
+dry in the chimney leisurely, _&c._
+
+
+  _Otherways._
+
+Mince pork with beef-suet, and mince some sage, and put to it some
+pepper, salt, cloves, and mace; make it into balls, and keep it for
+your use, or roll them into little sausages some four or five inches
+long as big as your finger; fry six or seven of them, and serve them
+in a dish with vinegar or juyce of orange.
+
+Thus you may do of a leg of veal, and put nothing but salt and suet;
+and being fried, serve it with gravy and juyce of orange or butter
+and vinegar; and before you fry them flower them. And thus mutton or
+any meat.
+
+Or you may add sweet Herbs or Nutmeg: and thus Mutton.
+
+
+  _Other Sausages._
+
+Mince some Buttock-Beef with Beef suet, beat them well together, and
+season it with cloves, mace, pepper, and salt: fill the guts, or fry
+it as before; if in guts, boil them and serve them as puddings.
+
+
+  _Otherways for change._
+
+If without guts, fry them and serve them with gravy, juyce of orange
+or vinegar, _&c._
+
+
+  _To make Links._
+
+Take the raring pieces of pork or hog bacon, or fillets, or legs,
+cut the lean into bits as big as great dice square, and the fleak in
+the same form, half as much; and season them with good store of
+chopped sage chopt very small and fine; and season it also with some
+pepper, nutmeg, cloves, and mace also very small beaten, and salt,
+and fill porkets guts, or Beef-guts: being well filled, hang them up
+and dry them till the salt shine through them; and when you will
+spend them, boil them and broil them.
+
+
+
+
+  To make all manner of Hashes.
+
+
+  _First, of raw Beef._
+
+Mince it very small with some Beef-suet or lard, some sweet herbs,
+pepper, salt, some cloves, and mace, blanched chesnuts, or almonds
+blanched, and put in whole, some nutmeg, and a whole onion or two,
+and stew it finely in a pipkin with some strong broth the space of
+two hours, put a little claret to it, and serve it on sippets finely
+carved, with some grapes or lemon in it also, or barberries, and
+blow off the fat.
+
+
+  _Otherways._
+
+Stew it in Beef gobbets, and cut some fat and lean together as big
+as a good pullets egg, and put them into a pot or pipkin with some
+Carrots cut in pieces as big as a walnut, some whole onions, some
+parsnips, large mace, faggot of sweet herbs, salt, pepper, cloves,
+and as much water and wine as will cover them, and stew it the space
+of three hours.
+
+
+  2. _Beef hashed otherways, of the Buttock._
+
+Cut it into thin slices, and hack them with the back of your knife,
+then fry them with sweet butter; and being fried put them in a
+pipkin with some claret, strong broth, or gravy, cloves, mace,
+pepper, salt, and sweet-butter; being tender stewed the space of an
+hour, serve them on fine sippets, with slic't lemon, gooseberries,
+barberries, or grapes, and some beaten butter.
+
+
+  3. _Beef hashed otherways._
+
+Cut some buttock-beef into fine thin slices, and half as many slices
+of fine interlarded Bacon, stew it very well and tender, with some
+claret and strong Broth, cloves, mace, pepper, and salt; being
+tender stewed the space of two hours, serve them on fine carved
+sippets, _&c._
+
+
+  4. _A Hash of Bullocks Cheeks._
+
+Take the flesh from the bones, then with a sharp knife slice them in
+thin slices like Scotch collops, and fry them in sweet butter a
+little; then put them into a Pipkin with gravy or strong broth and
+claret, and salt, chopped sage, and nutmeg, stew them the space of
+two hours, or till they be tender, then serve them on fine carved
+sippets, _&c._
+
+
+  _Hashes of Neats Feet, or any Feet; as Calves, Sheeps, Dears,
+    Hogs, Lambs, Pigs, Fawns, or the like, many of the ways
+    following._
+
+Boil them very tender, and being cold, mince them small, then put
+currans to them, beaten cinamon, hard eggs minced, capers, sweet
+herbs minced small, cloves, mace, sugar, white-wine, butter, slic't
+lemon or orange, slic't almonds, grated bread, saffron, sugar,
+gooseberries, barberries or grapes; and being finely stewed down,
+serve them on fine carved sippets.
+
+
+  2. _Neats Feet hashed otherwise._
+
+Cut them in peices, being tender boild, and put to them some chopped
+onions, parsly, time butter, mace, pepper, vinegar, salt, and sugar:
+being finely stewed serve them on fine carved sippets, barberries,
+and sugar; sometimes thicken the broth with yolks of raw eggs and
+verjuice, run it over with beaten butter, and sometimes no sugar.
+
+
+  3. _Hashing otherways of any Feet._
+
+Mince them small, and stew them with white wine, butter, currans,
+raisins, marrow, sugar, prunes, dates, cinamon, mace, ginger,
+pepper, and serve them on tosts of fried manchet.
+
+Sometimes dissolve the yolks of eggs.
+
+
+  4. _Neats Feet, or any Feet otherways_
+
+Being tender boil'd and soused, part them and fry them in sweet
+butter fine and brown; dish them in a clean dish with some mustard
+and sweet Butter, and fry some slic't onions, and lay them all over
+the top; run them over with beaten Butter.
+
+
+  5. _Neats-feet, or other Feet otherways sliced,
+    or in pieces stewed._
+
+Take boil'd onions, and put your feet in a pipkin with the onions
+aforesaid being sliced, and cloves, mace, white wine, and some
+strong broth and salt, being almost stewed or boil'd, put to it some
+butter and verjuyce, and sugar, give it a warm or two more, serve it
+on fine sippets, and run it over with sweet Butter.
+
+
+  6. _Neats-feet otherways, or any Feet fricassed, or Trotters._
+
+Being boil'd tender and cold, take out the hair or wool between the
+toes, part them in halves, and fry them in butter; being fryed, put
+away the Butter, and put to them grated nutmeg, salt, and strong
+Broth.
+
+Then being fine and tender, have some yolks of eggs dissolved with
+vinegar or verjuyce, some nutmeg in the eggs also, and into the eggs
+put a piece of Fresh Butter, and put away the frying: and when you
+are ready to dish up your meat, put in the eggs, and give it a toss
+or two in the pan, and pour it in a clean dish.
+
+
+  1. _To hash Neats-tongues, or any Tongues._
+
+Being fresh and tender boil'd, and cold, cut them into thin slices,
+fry them in sweet butter, and put to them some strong broth, cloves,
+mace, saffron, salt, nutmegs grated, yolks of eggs, grapes,
+verjuyce: and the tongue being fine and thick, with a toss or two in
+the pan, dish it on fine sippets.
+
+Sometimes you may leave out cloves and mace; and for variety put
+beaten cinamon, sugar, and saffron, and make it more brothy.
+
+
+  2. _To hash a Neats-Tongue otherways._
+
+Slice it into thin slices, no broader than a three pence, and stew
+it in a dish or pipkin with some strong broth, a little sliced onion
+of the same bigness of the tongue, and some salt, put to some
+mushrooms, and nutmeg, or mace, and serve it on fine sippets, being
+well stewed; rub the bottom of the dish with a clove or two of
+garlick or mince a raw onion very small and put in the bottom of the
+dish, and beaten butter run over the tops of your dish of meat, with
+lemon cut small.
+
+
+  3. _To hash a Tongue otherwise, either whole or in slices._
+
+Boil it tender, and blanch it; and being cold, slice it in thin
+slices, and put to it boil'd chesnuts or roste, some strong broth,
+a bundle of sweet herbs, large mace, white endive, pepper, wine,
+a few cloves, some capers, marrow or butter, and some salt; stew it
+well together, and serve it on fine carved sippets, garnish it on
+the meat, with gooseberries, barberries, or lemon.
+
+
+  4. _To hash a Tongue otherways._
+
+Being boil'd tender, blanch it, and let it cool, then slice it in
+thin slices, and put it in a pipkin with some mace and raisins,
+slic't dates, some blanched almonds; pistaches, claret or white
+whine, butter, verjuyce, sugar, and strong broth; being well stewed,
+strain in six eggs, the yolks being boil'd hard, or raw, give it a
+warm, and dish up the tongue on fine sippets.
+
+Garnish the dish with fine sugar, or fine searced manchet, lay lemon
+on your meat slic't, run it over with beaten butter, _&c._
+
+
+  5. _To hash a Neats Tongue otherways._
+
+Being boil'd tender, slice it in thin slices, and put it in a pipkin
+with some currans, dates, cinamon, pepper, marrow, whole mace,
+verjuyce, eggs, butter, bread, wine, and being finely stewed, serve
+it on fine sippets, with beaten butter, sugar, strained eggs,
+verjuyce, _&c._
+
+
+  _6. To stew a Neats Tongue whole._
+
+Take a fresh neats tongue raw, make a hole in the lower end, and
+take out some of the meat, mince it with some Bacon or Beef suet,
+and some sweet herbs, and put in the yolks of an egg or two, some
+nutmeg, salt, and some grated parmisan or fat cheese, pepper, and
+ginger; mingle all together, and fill the hole in the tongue, then
+rap a caul or skin of mutton about it, and bind it about the end of
+the tongue, boil it till it will blanch: and being blanched, wrap
+about it the caul of veal with some of the forcing, roast it a
+little brown, and put it in a pipkin, and stew it with some claret
+and strong broth, cloves, mace, salt, pepper, some strained bread,
+or grated manchet, some sweet herbs chopped small, marrow, fried
+onions and apples amongst; and being finely stewed down, serve it on
+fine carved sippets, with barberries and slic't lemon, and run it
+over with beaten Butter. Garnish the dish with grated or searced
+manchet.
+
+
+  _7. To stew a Neats Tongue otherways, whole, or in pieces,
+    boiled, blanch it, or not._
+
+Take a tongue and put it a stewing between two dishes being raw, &
+fresh, put some strong broth to it and white wine, with some whole
+cloves, mace, and pepper whole, some capers, salt, turnips cut like
+lard, or carrots, or any roots, and stew all together the space of
+two or three hours leisurely, then blanch it, and put some marrow to
+it, give it a warm or two, and serve it on sippets finely carved,
+and strow on some minced lemon and barberies or grapes, and run all
+over with beaten Butter.
+
+Garnish your dish with fine grated manchet finely searced.
+
+
+  _8. To boil a Tongue otherways._
+
+Salt a tongue twelve hours, or boil it in water & salt till it be
+tender, blanch it, and being finely boil'd, dish it in a clean dish,
+and stuff it with minced lemon, mince the rind, and strow over all,
+and serve it with some of the Gallendines, or some of the Italian
+sauces, as you may see in the book of sauces.
+
+
+  _To boil a Neats Tongue otherways, of three or four days powder._
+
+Boil it in fair water, and serve it on brewice, with boiled turnips
+and onions, run it over with beaten Butter, and serve it on fine
+carved sippets, some barberries, goosberries, or grapes, and serve
+it with some of the sauces, as you may see in the book of all manner
+of sauces.
+
+
+  _To Fricas a Neats Tongue, or any Tongue._
+
+Being tender boil'd, slice it into thin slices, and fry it with
+sweet Butter, then put away your Butter, and put some strong broth,
+nutmeg, pepper, and sweet herbs chopped small, some grapes or
+barberries picked, and some yolks of eggs, or verjuyce, grated
+bread, or stamped Almonds and strained.
+
+Somtimes you may add some Saffron.
+
+Thus udders may be dressed in any of the ways of the Neats-Tongues
+beforesaid.
+
+
+  _To hash any Land-Fowl, as Turky, Capon, Pheasant,
+    or Partridges, or any Fowls being roasted and cold.
+    Roast the Fowls for Hashes._
+
+Take a capon, hash the wings, and slice into thin slices, but leave
+the rump and the legs whole; mince the wings into very thin slices,
+no bigger then a _three pence_ in breadth, and put it in a pipkin
+with a little strong broth, nutmeg, some slic't mushroms, or pickled
+mushroms, & an onion very thin slic't no bigger than the _minced
+capon_ being well stew'd down with a little butter & gravy, dish it
+on fine sippets, & lay the rump or rumps whole on the minced meat,
+also the legs whole, and run it over with beaten Butter, slices of
+lemon, and lemon peel whole.
+
+
+  _Collops or hashed Veal._
+
+Take a leg of Veal, and cut it into slices as thin as an half crown
+piece, and as broad as your hand, and hack them with the back of a
+knife, then lard them with small lard good and thick, and fry them
+with sweet butter; being fryed, make sauce with butter, vinegar,
+some chopped time amongst, and yolks of eggs dissolved with juice of
+oranges; give them a toss or two in the pan, and so put them in a
+dish with a little gravy, _&c._
+
+Or you may make other sauce of mutton gravy, juyce of lemon and
+grated nutmeg.
+
+
+  _A Hash of any Tongues, Neats Tongues, Sheeps Tongues,
+    or any great or small Tongues._
+
+Being tender boil'd and cold, cut them in thin slices, and fry them
+in sweet butter; then put them in a pipkin with a pint of Claret
+wine, and some beaten cinamon, ginger, sugar, salt, some capers, or
+samphire, and some sweet butter; stir it well down till the liquor
+be half wasted, and now and then stir it: being finely and leisurely
+stewed, serve it on fine carved sippets, and wring on the juyce of a
+lemon, and marrow, _&c._
+
+Or sometimes lard them whole, tost them, and stew them as before,
+and put a few carraways, and large mace, sugar, marrow, chestnuts:
+serve them on fried tosts, _&c._
+
+
+  _To make other Hashes of Veal._
+
+Take a fillet of Veal with the udder, rost it; and being rosted, cut
+away the frothy flap; and cut it into thin slices; then mince it
+very fine with 2 handfuls of french capers, & currans one handful;
+and season it with a little beaten nutmeg, ginger, mace, cinamon,
+and a handful of sugar, and stew these with a pound of butter,
+a quarter of a pint of vinegar, as much caper liquor, a faggot of
+sweet herbs, and little salt; Let all these boil softly the space of
+two hours, now and then stirring it; being finely stewed, dish it
+up, and stick about it fried tost, or stock fritters, _&c._
+
+Or to this foresaid Hash, you may add some yolks of hard eggs minced
+among the meat, or minced and mingled, and put whole currans, whole
+capers, and some white wine.
+
+Or to this foresaid Hash, you may, being hashed, put nothing but
+beaten Butter only with lemon, and the meat cut like square dice,
+and serve it with beaten butter and lemon on fine carved sippets.
+
+
+  _To Hash a Hare._
+
+Cut it in two pieces, and wash off the hairs in water and wine,
+strain the liquor, and parboil the quarters; then take them and put
+them into a dish with the legs, shoulders, and head whole, and the
+chine cut in two or three pieces, and put to it two or three grate
+onions whole, and some of the liquor where it was parboil'd: stew it
+between two dishes till it be tender, then put to it some pepper,
+mace, nutmeg, and serve it on fine carved sippets, and run it over
+with beaten butter, lemon, some marrow, and barberries.
+
+
+  _To hash or boil Rabits divers ways, either in quarters
+    or slices cut like small dice, or whole or minced._
+
+Take a rabit being flayed, and wiped clean, cut off the legs,
+thighs, wings, and head, and part the chine into four pieces or six;
+put all into a dish, and put to it a pint of white wine, as much
+fair water, and gross pepper, slic'd ginger, some salt butter,
+a little time and other sweet herbs finely minced, and two or three
+blades of mace, stew it the space of two hours leisurely; and a
+little before you dish it, take the yolks of six new laid eggs and
+dissolve them with some grapes, verjuyce, or wine vinegar, give it a
+warm or two on the fire, till the broth be somewhat thick, then put
+it in a clean dish, with salt about the dish, and serve it hot.
+
+
+  _A Rabit hashed otherways._
+
+Stew it between two dishes in quarters, as the former, or in peices
+as long as your finger, with some strong broth, mace, a bundle of
+sweet herbs, and salt; Being well stewed, strain the yolks of two
+hard eggs with some of the broth, and put it into the broth where
+the Rabit stews, then have some cabbidge lettice boiled in water;
+and being boild squeeze away the water, and put them in beaten
+Butter, with a few raisins of the Sun boiled in water also by
+themselves; or in place of lettice use white endive. Then being
+finely stewed, dish up the rabit on fine carved sippets, and lay on
+it mace, lettice in quarters, raisins, grapes, lemons, sugar,
+gooseberries, or barberries, and broth it with the former Broth.
+
+Thus chickens, or capons, or partridg, and strained almonds in this
+Broth for change.
+
+To hash a Rabit otherways, with a forcing in his belly of minced
+sweet herbs, yolks of hard eggs, parsley, pepper, and currants, and
+fill his belly.
+
+
+  _To hash Rabits, Chickens, or Pigeon, either in peices;
+    or whole, with Turnips._
+
+Boil either the rabits or fowls in water and salt, or strained
+oatmeal and salt.
+
+Take turnips, cut them in slices, and after cut them like small lard
+an inch long, the quantity of a quart, and put them in a pipkin with
+a pound of Butter, three or four spoonfulls of strong Broth, and a
+quarter of a pint of wine vinegar, some pepper and ginger, sugar and
+salt; and let them stew leisurely with some mace the space of 2
+hours being very finely stewed, put them into beaten Butter, beaten
+with cream and yolks of eggs, then serve them upon fine thin toasts
+of French Bread.
+
+Or otherways, being stewed as aforesaid without eggs, cream, or
+butter, serve them as formerly. And these will serve for boil'd
+Chickens, or any kind of fowl for garnish.
+
+
+  _To make a Bisk the best way._
+
+Take a leg of Beef and a Knuckle of veal, boil them in two gallons
+of fair water, scum them clean, and put to them some cloves, and
+mace, then boil them from two gallons to three quarts of Broth;
+being boil'd strain it and put it in a pipkin, when it is cold, take
+off the fat and bottom, clear it into another clean pipkin; and keep
+it warm till the Bisk be ready.
+
+Boil the Fowl in the liquor of the Marrow-Bones of six peeping
+chickens, and six peeping pigeons in a clean pipkin, either in some
+Broth, or in water and salt. Boil the marrow by it self in a pipkin
+in the same broth with some salt.
+
+Then have pallats, noses, lips, boil'd tender, blancht and cut into
+bits as big as sixpence; also some sheeps tongues boil'd, blancht,
+larded, fryed, and stewed in gravy, with some chesnuts blanched;
+also some cocks combs boil'd and blanched, and some knots of Eggs,
+or yolks of hard eggs. Stew all the aforesaid in some rost mutton,
+or beef gravy, with some pistaches, large mace, a good big onion or
+two, and some salt.
+
+Then have lamb stones blancht and slic't, also sweet-breads of veal,
+and sweet-breads of lamb slit, some great oysters parboil'd, and
+some cock stones. Fry the foresaid materials in clarified butter,
+some fryed spinage, or Alexander leaves, & keep them warm in an
+oven, with some fried sausages made of minced bacon, veal, yolks of
+eggs, nutmegs, sweet herbs, salt and pistaches; bake it in an oven
+in cauls of veal, and being baked and cold, slice it round, fry it,
+and keep it warm in the oven with the foresaid fried things.
+
+
+  _To make little Pies for the Bisk._
+
+Mince a leg of Veal, or a leg of Mutton with some interlarded bacon
+raw and seasoned with a little salt, nutmeg, pepper, some sweet
+herbs, pistaches, grapes, gooseberries, barberries, and yolks of
+hard eggs, in quarters; mingle all together, fill them, and close
+them up; and being baked liquor them with gravy, and beaten butter,
+or mutton broth. Make the past of a pottle of flower, half a pound
+of butter, six yolks of eggs, and boil the liquor and butter
+together.
+
+
+  _To make gravy for the Bisk._
+
+Roast eight pound of buttock beef, and two legs of mutton, being
+throughly roasted, press out the gravy, and wash them with some
+mutton broth, and when you have done, strain it, and keep it warm in
+a clean pipkin for your present use.
+
+
+  _To dish the Bisk._
+
+Take a great eight pound dish, and a six penny french pinemolet or
+bread; chip it and slice it into large slices, and cover all the
+bottom of the dish; scald it or steep it well with your strong
+broth, and upon that some mutton or beef gravy; then dish up the
+fowl on the dish, and round the dish the fried tongues in gravy with
+the lips, pallats, pistaches, eggs, noses, chesnuts, and cocks
+combs, and run them over the fowls with some of the gravy, and large
+mace.
+
+Then again run it over with fried sweetbread, sausage, lamb-stones,
+cock-stones, fried spinage, or alexander leaves, then the marrow
+over all; next the carved lemons upon the meat, and run it over with
+the beaten butter, yolks of eggs, and gravy beat up together till it
+is thick; then garnish the dish with the little pies, Dolphins of
+puff-paste, chesnuts, boiled and fried oysters, and yolks of hard
+eggs.
+
+
+  _To Boil Chines of Veal._
+
+First, stew them in a stewing pan or between two dishes, with some
+strong broth of either veal or mutton, some white wine, and some
+sausages made of minced veal or pork, boil up the chines, scum them,
+and put in two or three blades of large mace, a few cloves, oyster
+or caper liquor with a little salt; and being finely boil'd down put
+in some good mutton or beef-gravy; and a quarter of an hour before
+you dish them, have all manner of sweet herbs pickt and stript, as
+tyme, sweet marjoram, savory, parsley, bruised with the back of a
+ladle, and give them two or three walms on the fire in the broth;
+then dish the chines in thin slices of fine French bread, broth
+them, and lay on them some boiled beef-marrow, boil'd in strong
+broth, some slic't lemon, and run all over with a lear made of
+beaten butter, the yolk of an egg or two, the juyce of two or three
+oranges, and some gravy, _&c._
+
+
+  _To boil or stew any Joynt of Mutton._
+
+Take a whole loin of mutton being jointed, put it into a long
+stewing pan or large dish, in as much fair water as will more than
+half cover it, and when it is scum'd cover it; but first put in some
+salt, white wine, and carrots cut into dice-work, and when the broth
+is half boiled strain it, blow off the fat, and wash away the dregs
+from the mutton, wash also the stew-pan or pipkin very clean, and
+put in again the broth into the pan or pipkin, with some capers,
+large mace, and carrots; being washed, put them in again, and stew
+them softly, lay the mutton by in some warm place, or broth, in a
+pipkin; then put in some sweet herbs chopped with an onion, and put
+it to your broth also, then have colliflowers ready boild in water
+and salt, put them into beaten butter with some boil'd marrow: then
+the mutton and broth being ready, dissolve two or three yolks of
+eggs, with white wine, verjuyce, or sack, and give it a walm or two;
+then dish up the meat, and lay on the colliflowers, gooseberries,
+capers, marrow, carrots, and grapes or barberries, and run it over
+with beaten butter.
+
+For the garnish according to the season of the year, sparagus,
+artichocks, parsnips, turnips, hopbuds, coleworts, cabbidge-lettice,
+chestnuts, cabbidge-sprouts.
+
+Sometimes for more variety, for thickning of this broth, strained
+almonds, with strong mutton broth.
+
+
+  _To boil a Rack, Chine, or Loin of Mutton a most excellent way,
+    either whole or in pieces._
+
+Boil it either in a flat large pipkin or stewing pan, with as much
+fair water as will cover the meat, and when it boils scum it, and
+put thereto some salt; and being half boiled take up the meat, and
+strain the Broth, blow off the fat, and wash the stewing-pan and the
+meat from the dregs, then again put in the crag end of the rack of
+mutton to make the Broth good, with some mace; then a little before
+you take it up, take a handful of picked parsley, chop it very
+small, and put it in the Broth, with some whole marigold flowers;
+put in the chine again, and give it a walm or two, then dish it on
+fine sippets, and broth it, then add thereto raisins of the sun, and
+currans ready boil'd and warm, lay them over the chine of mutton,
+then garnish the dish with marigold-flowers, mace, lemon, and
+barberries.
+
+Other ways for change without fruit.
+
+
+  _To boil a Chine of Mutton in Barley broth;
+    or Chines, Racks, and Knuckles of Veal._
+
+Take a chine of veal or mutton and joynt it, put it in a pipkin with
+some strong mutton broth, and when it boils and is scummed, put in
+some french barley, being first boiled in fair water, put into the
+broth some large mace and some sweet herbs bound up in a bundle,
+a little rosemary, tyme, winter-savory, salt, and sweet marjoram,
+bind them up very hard; and put in some raisins of the sun, some
+good pruens, currans, and marigold-flowers; boil it up to an
+indifferent thickness, and serve it on fine sippets; garnish the
+dish with fruit and marigold-flowers, mace, lemon, and boil'd
+marrow.
+
+Otherways without fruit, put some good mutton gravy, and sometimes
+raisins only.
+
+
+  _To stew a Chine of Mutton or Veal._
+
+Put it in a pipkin with strong broth and white wine; and when it
+boils scum it, and put to some oyster-liquor, salt, whole pepper,
+a bundle of sweet herbs well bound up, two or three blades of large
+mace, a whole onion, with some interlarded bacon cut into dice work,
+some chesnuts, and some capers, then have some stewed oysters by
+themselves, as you may see in the Book of Oysters. The chines being
+ready, garnish the dish with great oysters fried and stewed, mace,
+chesnuts, and lemon peel; dish up the chines in a fair dish on fine
+sippets; broth it, and garnish the chines with stewed oysters;
+chesnuts, mace, slic't lemon and some fried oysters.
+
+
+  _To make a dish of Steaks, stewed in a Frying pan._
+
+Take them and fry them in sweet butter; being half fried, put out
+the butter, & put to them some good strong ale, pepper, salt,
+a shred onion, and nutmeg; stew them well together, and dish them on
+sippets, serve them and pour on the sauce with some beaten butter,
+_&c._
+
+
+  _To make stewd Broth._
+
+Take a knuckle of veal, a joint of mutton, loin or rack, two
+marrow-bones, a capon, and boil them in fair water, scum them when
+they boil, and put to them a bundle of sweet herbs bound up hard and
+close; then add some large mace, whole cinamon, and some ginger,
+bruised and put in a fine clean cloth bound up fast, and a few whole
+cloves, some strained manchet, or beaten oatmeal strained and put to
+the broth; then have prunes and currans boil'd and strain'd; then
+put in some whole raisins, currans, some good damask prunes, and
+boil not the fruit too much, about half an hour before you dish your
+meat, put into the broth a pint of claret wine, and some sugar; dish
+up the meat on fine sippets, broth it, and garnish the dish with
+slic't Lemons, prunes, mace, raisins, currans, scraped sugar, and
+barberries; garnish the meat in the dish also.
+
+
+  _Stewed Broth in the new Mode or Fashion._
+
+Take a joynt of mutton, rack, or loin, and boil them in pieces or
+whole in fair water, scum them, and being scummed and half boil'd,
+take up the mutton, and wash away the dregs from the meat; strain
+the broth, and blow away the fat; then put the broth into a clean
+pipkin, with a bundle of sweet herbs bound up hard; then put thereto
+some large mace, raisins of the sun boil'd and strain'd, with half
+as many prunes; also some saffron, a few whole cloves, pepper, salt,
+claret wine, and sugar; and being finely stewed together, a little
+before you dish it up, put in the meat, and give it a walm or two;
+dish it up, and serve it on fine carved sippets.
+
+
+  _To stew a Loin, Rack, or any Joynt of Mutton otherways._
+
+Chop a loin into steaks, lay it in a deep dish or stewing pan, and
+put to it half a pint of claret, and as much water, salt, and
+pepper, three or four whole onions, a faggot of sweet herbs bound up
+hard, and some large mace, cover them close, and stew them leisurely
+the space of two hours, turn them now & then, and serve them on
+sippets.
+
+Otherways for change, being half boiled, put to them some sweet
+herbs chopped, give them a walm, and serve them on sippets with
+scalded gooseberies, barberries, grapes, or lemon.
+
+Sometimes for variety put Raisins, Prunes, Currans, Dates, and serve
+them with slic't lemon, beaten butter.
+
+Othertimes you may alter the spices, and put nutmeg, cloves, ginger,
+_&c._
+
+Sometimes to the first plain way put capers, pickled cucumbers,
+samphire, _&c._
+
+
+  _Otherwayes._
+
+Stew it between two dishes with fair water, and when it boils, scum
+it, and put in three or four blades of large mace, gross pepper,
+cloves, and salt; stew them close covered two hours, then have
+parsley picked, and some stript, fine spinage, sorrel, savory, and
+sweet marjoram chopped with some onions, put them to your meat, and
+give it a walm, with some grated bread amongst them; then dish them
+on carved sippets, blow off the fat on the broth, and broth it, lay
+a lemon on it and beaten butter, and stew it thus whole.
+
+
+  _To dress or force a Leg of Veal a singular good way,
+    in the newest Mode._
+
+Take a leg of veal, take out the meat, and leave the skin and the
+shape of the leg whole together, mince the meat that came out of the
+leg with some beef-suet or lard, and some sweet herbs minced; then
+season it with pepper, nutmeg, ginger, and cloves, all being fine
+beaten, with some salt, a clove or two of garlick, three or four
+yolks of hard eggs in quarters, pine-apple seed, two or three raw
+eggs, also pistaches, chesnuts, & some quarters of boil'd artichocks
+bottoms, fill the leg and sowe it up, boil it in a pipkin with two
+gallons of fair water and some white wine; being scumm'd and almost
+boil'd, take up some broth into a dish or pipkin, and put to it some
+chesnuts, pistaches, pine-apple-seed, some large mace, marrow, and
+artichocks bottoms boil'd and cut into quarters, stew all the
+foresaid well together; then have some fried tost of manchet or
+rowls finely carved. The leg being well boil'd, (dainty and tender)
+dish it on French bread, fry some toast of it, and sippets round
+about it, broth it, and put on it marrow, and your other materials,
+a slic't lemon, and lemon peel, and run it over with beaten butter.
+
+Thicken the broth sometimes with almond paste strained with some of
+the broth, or for variety, yolks of eggs and saffron strained with
+some of the broth, or saffron only. One may add sometimes some of
+the minced meat made up into balls, and stewed amongst the broth,
+_&c._
+
+
+  _To boil a Leg or Knuckle of Veal with Rice._
+
+Boil it in a pipkin, put some salt to it, and scum it, then put to
+some mace and some rice finely picked and washed, some raisins of
+the sun and gravy; being fine and tender boil'd put in some saffron,
+and serve on fine carved sippets, with the rice over all.
+
+Otherwayes with paste cut like small lard, and boil it in thin broth
+and saffron.
+
+Or otherways in white broth, with fruit, sweet herbs, white wine and
+gooseberries.
+
+
+  _To boil a Breast of Veal._
+
+Jonyt it well and parboil it a little, then put it in a stewing pan
+or deep dish with some strong broth and a bundle of sweet herbs well
+bound up, some large mace, and some slices of interlarded bacon, two
+or three cloves, some capers, samphire, salt, spinage, yolks of hard
+eggs, and white wine; stew all these well together, being tender
+boil'd, serve it on fine carved sippets, and broth it; then have
+some fryed sweetbreads, sausages of veal or pork, garlick or none,
+and run all over with beaten butter, lemon, and fryed parsley over
+all. Thus you may boil a rack loin of Veal.
+
+
+  _To boil a Breast of Veal otherways._
+
+Make a pudding of grated manchet, minced suet, and minced veal,
+season it with nutmeg, pepper, salt, three or four eggs, cinamon,
+dates, currans, raisins of the sun, some grapes, sugar, and cream;
+mingle all together, fill the breast, prick it up, and stew it
+between two dishes with white wine, strong broth, mace, dates, and
+marrow, being finely stewed serve it on sippets, and run it over
+with beaten butter, lemon, barberries or grapes.
+
+Sometimes thick it with some almond-milk, sugar, and cream.
+
+
+  _To force a Breast of Veal._
+
+Mince some veal or mutton with some beef-suet or fat bacon, some
+sweet herbs minced, & seasoned with some cloves, mace, nutmeg,
+pepper, two or three raw eggs, and salt; then prick it up: the
+breast being filled at the lower end stew it between two dishes,
+with some strong broth, white wine, and large mace; then an hour
+after have sweet herbs pickt and stript, as tyme, sorrel, parsley,
+and sweet marjoram, bruised with the back of a ladle, put it into
+your broth with some marrow, and give them a warm; then dish up your
+breast of veal on sippets finely carved, broth it, and lay on slic't
+lemon, marrow, mace and barberries, and run it over with beaten
+butter.
+
+If you will have the broth yellow put thereto saffron, _&c._
+
+
+  _To boil a Leg of Veal._
+
+Stuff it with beef-suet, sweet herbs chopped, nutmeg and salt, and
+boil it in fair water and salt; then take some of the broth, and put
+thereto some capers, currans, large mace, a piece of interlarded
+bacon, two or three whole cloves, pieces of pears, some boil'd
+artichocks suckers, some beaten butter, boil'd marrow, and mace;
+then before you dish it up, have sorrel, sage, parsley, time, sweet
+marjoram, coursly minced with two or three cuts of a knife, and
+bruised with the back of a ladle on a clean board; put them into
+your broth to make it green, & give it a walm or two, then dish it
+up on fine carved sippets, pour on the broth, and then your other
+materials, some gooseberries, barberries, beaten butter and lemon.
+
+
+  _To boil a Leg of Mutton._
+
+Take a fair leg of mutton, boil it in water and salt, make sauce
+with gravy, wine vinegar, white wine, salt, butter, nutmeg, and
+strong broth; and being well stewed together, dish it up on fine
+carved sippets, and pour on your broth.
+
+Garnish your dish with barberries, capers, and slic't lemon, and
+garnish the leg of mutton with the same garnish and run it over with
+beaten butter, slic't lemon, and grated nutmeg.
+
+
+  _To boil a Leg of Mutton otherways._
+
+Take a good leg of mutton, and boil it in water and salt, being
+stuffed with sweet herbs chopped with beef-suet, some salt and
+nutmeg; then being almost boil'd take up some of the broth into a
+pipkin, and put to it some large mace, a few currans, a handful of
+French capers, a little sack, the yolks of three or four hard eggs
+minced small, and some lemon cut like square dice; being finely
+boil'd, dish it on carved sippets, broth it and run it over with
+beaten batter, and lemon shred small.
+
+
+  _Otherways._
+
+Stuff a leg of mutton with parsley being finely picked, boil it in
+water and salt, and serve it on a fair dish with parsley and
+verjuyce in saucers.
+
+
+  _Otherways._
+
+Boil it in water and salt not stuffed, and being boiled, stuff it
+with lemon in bits like square dice, and serve it with the peel cut
+square round about it; make sauce with the gravy, beaten butter,
+lemon, and grated nutmeg.
+
+
+  _Otherways._
+
+Boil it in water and salt, being stuffed with parsley, make sauce
+for it with large mace, gravy, chopped parsley, butter, vinegar,
+juyce of orange, gooseberries, barberries, grapes, and sugar, serve
+it on sippets.
+
+
+  _To boil peeping Chickens, the best and rarest way, alamode._
+
+Take three or four _French_ manchets, & being chipped, cut a round
+hole in the top of them, take out the crum, and make a composition
+of the brawn of a roast capon, mince it very fine, and stamp it in a
+mortar with marchpane paste, the yolks of hard eggs, mukefied bisket
+bread, and the crum of the manchet of one of the breads, some sugar
+& sweet herbs chopped small, beaten cinamon, cream, marrow, saffron,
+yolks of eggs, and some currans; fill the breads, and boil them in a
+napkin in some good mutton or capon broath; but first stop the holes
+in the tops of the breads, then stew some sweet-breads of veal, and
+six peeping chickens between two dishes, or a pipkin with some mace,
+then fry some lamb-stones slic't in batter made of flower, cream,
+two or three eggs, and salt; put to it some juyce of spinage, then
+have some boil'd sparagus, or bottoms of artichocks boil'd and beat
+up in beaten butter and gravy. The materials being well boil'd and
+stewed up, dish the boil'd breads in a fair dish with the chickens
+round about the breads, then the sweetbreads, and round the dish
+some fine carved sippets; then lay on the marrow, fried lamb-stones,
+and some grapes; then thicken the broth with strained almonds, some
+Cream and Sugar, give them a warm, and broth the meat, garnish it
+with canded pistaches, artichocks, grapes, mace, some poungarnet,
+and slic't lemon.
+
+
+  _To hash a Shoulder of Mutton._
+
+Take a Shoulder of Mutton, roast it, and save the gravy, slice one
+half, and mince the other, and put it into a pipkin with the
+shoulder blade, put to it some strong broth of good mutton or
+beef-gravy, large mace, some pepper, salt, and a big onion or two,
+a faggot of sweet herbs, and a pint of white wine; stew them well
+together close covered, and being tender stewed, put away the fat,
+and put some oyster-liquor to the meat, and give it a warm: Then
+have three pints of great oysters parboil'd in their own liquor, and
+bearded; stew them in a pipkin with large mace, two great whole
+onions, a little salt, vinegar, butter, some white-wine, pepper, and
+stript tyme; the materials being well stewed down, dish up the
+shoulder of mutton on a fine clean dish, and pour on the materials
+or hashed mutton, then the stewed oysters over all; with slic't
+lemon and fine carved sippets round the dish.
+
+
+  _To hash a Shoulder of Mutton otherways._
+
+Stew it with claret-wine, only adding these few varieties more than
+the other; _viz._ two or three anchoves, olives, capers, samphire,
+barberries, grapes, or gooseberries, and in all points else as the
+former. But then the shoulder being rosted, take off the skin of the
+upper side whole, and when the meat is dished, lay on the upper skin
+whole, and cox it.
+
+
+  _To hash a Shoulder of Mutton the French way._
+
+Take a shoulder of mutton, roast it thorowly, and save the gravy;
+being well roasted, cut it in fine thin slices into a stewing pan,
+or dish; leave the shoulder bones with some meat on them, and hack
+them with your knife; then blow off the fat from the gravy you
+saved, and put it to your meat with a quarter of a pint of claret
+wine, some salt, and a grated nutmeg; stew all the foresaid things
+together a quarter of an hour, and serve it in a fine clean dish
+with sippets of French bread; then rub the dish bottom with a clove
+of garlick, or an onion, as you please; dish up the shoulder bones
+first, and then the meat on that; then have a good lemon cut into
+dice work, as square as small dice, and peel all together, and strew
+it on the meat; then run it over with beaten butter, and gravy of
+Mutton.
+
+
+  _Scotch Collops of Mutton._
+
+Take a leg of mutton, and take out the bone, leave the leg whole,
+and cut large collops round the leg as thin as a half-crown piece;
+hack them, then salt and broil them on a clear charcoal fire, broil
+them up quick, and the blood will rise on the upper side; then take
+them up plum off the fire, and turn the gravy into a dish, this
+done, broil the other side, but have a care you broil them not too
+dry; then make sauce with the gravy, a little claret wine, and
+nutmeg; give the collops a turn or two in the gravy, and dish them
+one by one, or two, one upon another; then run them over with the
+juyce of orange or lemon.
+
+
+  _Scotch Collops of a Leg or Loin of Mutton otherways._
+
+Bone a leg of mutton, and cut it cross the grain of the meat, slice
+it into very thin slices, & hack them with the back of a knife, then
+fry them in the best butter you can get, but first salt them a
+little before they be fried; or being not too much fried, pour away
+the butter, and put to them some mutton broth or gravy only, give
+them a walm in the pan, and dish them hot.
+
+Sometimes for change put to them grated nutmeg, gravy, juyce of
+orange, and a little claret wine; and being fried as the former,
+give it a walm, run it over with beaten butter, and serve it up hot.
+
+Otherways for more variety, add some capers, oysters, and lemon.
+
+
+  _To make a Hash of Partridges or Capons._
+
+Take twelve partridges and roast them, and being cold mince them
+very fine, the brawns or wings, and leave the legs and rumps whole;
+then put some strong mutton broth to them, or good mutton gravy,
+grated nutmeg, a great onion or two, some pistaches, chesnuts, and
+salt; then stew them in a large earthen pipkin or sauce-pan; stew
+the rumps and legs by themselves in strong broth in another pipkin;
+then have a fine clean dish, and take a _French_ six penny bread,
+chip it, and cover the bottom of the dish, and when you go to dish
+the Hash steep the bread with some good mutton broth, or good mutton
+gravy; then pour the Hash on the steeped bread, lay the legs and the
+rumps on the Hash, with some fried oysters, pistaches, chesnuts,
+slic't lemon, and lemon-peel, yolks of eggs strained with juyce of
+orange and beaten butter beat together, and run over all; garnish
+the dish with carved oranges, lemons, fried oysters, chesnuts, and
+pistaches. Thus you may hash any kind of Fowl, whether Water or
+Land-Fowl.
+
+
+  _To hash a Hare._
+
+Flay it and draw it, then cut it into pieces, and wash it in claret
+wine and water very clean, strain the liquor, and parboil the
+quarters; then take them and slice them, and put them into a dish
+with the legs, wings, or shoulders and head whole; cut the chine
+into two or three pieces, and put to it two or three great onions,
+and some of the liquor where it was parboil'd, stew it between two
+dishes close covered till it be tender, and put to it some mace,
+pepper, and nutmeg; serve it on fine carved sippets, and run it over
+with beaten butter, lemon, marrow and barberries.
+
+
+  _To hash a Rabit._
+
+Take a Rabit being flayed and wiped clean; then cut off the thighs,
+legs, wings, and head, and part the chine into four pieces, put all
+into a dish or pipkin, and put to it a pint of white wine, and as
+much fair water, gross pepper, slic't ginger, salt, tyme, and some
+other sweet herbs being finely minced, and two or three blades of
+mace; stew it the space of two hours, and a little before you dish
+it take the yolks of six new laid eggs, dissolve them with some
+grape verjuyce, give it a walm or two on the fire, and serve it up
+hot.
+
+
+  _To stew or hash Rabits otherways._
+
+Stew them between two dishes as the former, in quarter or pieces as
+long as your fingar, with some broth, mace, a bundle of sweet herbs,
+salt, and a little white wine, being well stewed down, strain the
+yolks of two or three hard eggs with some of the broth, and thicken
+the broth where the rabit stews; then have some cabbidg-lettice
+boil'd in fair water, and being boil'd tender, put them in beaten
+butter with a few boiled raisins of the sun; or in place of lettice
+you may use white endive: then the rabits being finely stewed, dish
+them upon carved sippets, and lay on the garnish of lettice, mace,
+raisins of the sun, grapes, slic't lemon or barberries, broth it,
+and scrape on sugar. Thus chickens, pigeons, or partridges.
+
+
+  _To hash Rabits otherwayes._
+
+Make a forcing or stuffing in the belly of the Rabits, with some
+sweet herbs, yolks of hard eggs, parsley, sage, currans, pepper and
+salt, and boil them as the former.
+
+
+  _To hash any Land Fowl._
+
+Take a capon, and hash the wings in fine thin slices, leave the
+rumps and legs whole, put them into a pipkin with a little strong
+broth, nutmeg, some stewed or pickled mushrooms, and an onion very
+small slic't, or as the capon is slic't about the bigness of a three
+pence; stew it down with a little butter and gravy, and then dish it
+on fine sippets, lay the rumps and legs on the meat, and run it over
+with beaten butter, beaten with slices of lemon-peel.
+
+
+  _To boil Woodcocks or Snipes._
+
+Boil them either in strong broth, or in water and salt, and being
+boiled, take out the guts, and chop them small with the liver, put
+to it some crumbs of grated white-bread, a little of the broth of
+the Cock, and some large mace; stew them together with some gravy,
+then dissolve the yolks of two eggs with some wine vinegar, and a
+little grated nutmeg, and when you are ready to dish it, put the
+eggs to it, and stir it among the sauce with a little butter; dish
+them on sippets, and run the sauce over them with some beaten butter
+and capers, or lemon minced small, barberries, or whole pickled
+grapes.
+
+Sometimes with this sauce boil some slic't onions, and currans
+boil'd in a broth by it self; when you boil it with onions, rub the
+bottom of the dish with garlick.
+
+
+  _Boil'd Cocks or Larks otherways._
+
+Boil them with the guts in them, in strong broth, or fair water, and
+three or four whole onions, large mace, and salt, the cocks being
+boil'd, make sauce with some thin slices of manchet or grated bread
+in another pipkin, and some of the broth where the fowl or cocks
+boil, then put to it some butter, and the guts and liver minced,
+then have some yolks of eggs dissolved with some vinegar and some
+grated nutmeg, put it to the other ingredients; stir them together,
+and dish the fowl on fine sippets; pour on the sauce with some
+slic't lemon, grapes, or barberries, and run it over with beaten
+butter.
+
+
+  _To boil any Land Fowl, as Turkey, Bustard, Pheasant, Peacock,
+    Partridge, or the like._
+
+Take a Turkey and flay off the skin, leave the legs and rumps whole,
+then mince the flesh raw with some beef-suet or lard, season it with
+nutmeg, pepper, salt, and some minced sweet herbs, then put to it
+some yolks of raw eggs, and mingle all together, with two bottoms of
+boil'd artichocks, roasted chesnuts blanched, some marrow, and some
+boil'd skirrets or parsnips cut like dice, or some pleasant pears,
+and yolks of hard eggs in quarters, some gooseberries, grapes, or
+barberries; fill the skin and prick it up in the back, stew it in a
+stewing-pan or deep dish, and cover it with another; but first put
+some strong broth to it, some marrow artichocks boil'd and
+quartered, large mace, white wine, chesnuts, quarters of pears,
+salt, grapes, barberries, and some of the meat made up in balls
+stewed with the Turkey being finely boil'd or stewed, serve it on
+fine carved sippets, broth it, and lay on the garnish with slices of
+lemon, and whole lemon-peel, run it over with beaten butter, and
+garnish the dish with chesnuts, yolks of hard eggs, and large mace.
+
+For the lears of thickening, yolks of hard eggs strained with some
+of the broth, or strained almond past with some of the broth, or
+else strained bread and sorrel.
+
+Otherways you may boil the former fowls either bon'd and trust up
+with a farsing of some minc'd veal or mutton, and seasoned as the
+former in all points, with those materials, or boil it with the
+bones in being trust up. A turkey to bake, and break the bones.
+
+Otherways bone the fowl, and fill the body with the foresaid
+farsing, or make a pudding of grated bread, minced suet of beef or
+veal, seasoned with cloves, mace, pepper, salt, and grapes, fill the
+body, and prick up the back, and stew it as is aforesaid.
+
+Or make the pudding of grated bread beef-suet minc'd some currans,
+nutmegs, cloves, sugar, sweet herbs, salt, juyce of spinage; if
+yellow, saffron, some minced meat, cream, eggs, and barberries: fill
+the fowl and stew it in mutton broth & white wine, with the gizzard,
+liver, and bones, stew it down well, then have some artichock
+bottoms boil'd and quarter'd, some potatoes boil'd and blanch'd, and
+some dates quarter'd, and some marrow boil'd in water and salt; for
+the garnish some boil'd skirret or pleasant pears. Then make a lear
+of almond paste strained with mutton broth, for the thickning of the
+former broth.
+
+Otherways simple, being stuffed with parsley, serve it in with
+butter, vinegar, and parsley, boil'd and minced; as also bacon
+boil'd on it, or about it, in two pieces; and two saucers of green
+sauce.
+
+Or otherways for variety, boil your fowl in water and salt, then
+take strong broth, and put in a faggot of sweet herbs, mace, marrow,
+cucumber slic't, and thin slices of interlarded bacon, and salt, _&c._
+
+
+  _To boil Capons, Pullets, Chickens, Pigeons,
+    Pheasants or Partridges._
+
+Searce them either with the bone or boned, then take off the skin
+whole, with the legs, wings, neck, and head on, mince the body with
+some bacon or beef suet, season it with nutmeg, pepper, cloves,
+beaten ginger, salt, and a few sweet herbs finely minced and mingled
+amongst some three or four yolks of eggs, some sugar, whole grapes,
+gooseberries, barberries, and pistaches; fill the skins, and prick
+them up in the back, then stew them between two dishes, with some
+strong broth, white-wine, butter, some large mace, marrow,
+gooseberries and sweet herbs, being stewed, serve them on sippets,
+with some marrow and slic't lemon; in winter, currans.
+
+
+  _To boil a Capon or Chicken in white Broth._
+
+First boil the Capon in water and salt, then take three pints of
+strong broth, and a quart of white-wine, and stew it in a pipkin
+with a quarter of a pound of dates, half a pound of fine sugar, four
+or five blades of large mace, the marrow of three marrow bones,
+a handful of white endive; stew these in a pipkin very leisurely,
+that it may but only simmer; then being finely stewed, and the broth
+well tasted, strain the yolks of ten eggs with some of the broth.
+Before you dish up the capon or chickens, put in the eggs into the
+broth, and keep it stirring, that it may not curdle, give it a warm,
+and set it from the fire: the fowls being dished up put on the
+broth, and garnish the meat with dates, marrow, large mace, endive,
+preserved barberries, and oranges, boil'd skirrets, poungarnet, and
+kernels. Make a lear of almond paste and grape verjuice.
+
+
+  _To boil a Capon in the Italian Fashion with Ransoles,
+    a very excellent way._
+
+Take a young Capon, draw it and truss it to boil, pick it very
+clean, and lay it in fair water, and parboil it a little, then boil
+it in strong broth till it be enough, but first prepare your
+Ransoles as followeth: Take a good quantity of beet leaves, and boil
+them in fair water very tender, and press out the water clean from
+them, then take six sweetbreads of veal, boil and mince them very
+small and the herbs also, the marrow of four or five marrow-bones,
+and the smallest of the marrow keep, and put it to your minced
+sweetbreads and herbs, and keep bigger pieces, and boil them in
+water by it self, to lay on the Capon, and upon the top of the dish,
+then take raisons of the sun ston'd, and mince them small with half
+a pound of dates, and a quarter of a pound of pomecitron minced
+small, and a pound of Naples-bisket grated, and put all these
+together into a great, large dish or charger, with half a pound of
+sweet butter, and work it with your hands into a peice of paste, and
+season it with a little nutmeg, cinamon, ginger, and salt, and some
+parmisan grated and some fine sugar also and mingle them well, then
+make a peice of paste of the finest flower, six yolks of raw eggs,
+a little saffron beaten small, half a pound of butter and a little
+salt, with some fair water hot, (not boiling) and make up the paste,
+then drive out a long sheet with a rowling pin as thin as you can
+possible, and lay the ingredients in small heaps, round or long on
+the paste, then cover them with the paste, and cut them off with a
+jag asunder, and make two hundred or more, and boil them in a broad
+kettle of strong broth, half full of liquor; and when it boils put
+the Ransols in one by one and let them boil a quarter of an hour;
+then take up the Capon into a fair large dish, and lay on the
+Ransoles, and stew on them grated cheese or parmisan, and
+Naples-bisket grated, cinamon and sugar; and thus between every lay
+till you have filled the dish, and pour on melted butter with a
+little strong broath, then the marrow, pomecitron, lemons slic't,
+and serve it up; or you may fry half the Ransoles in clarified
+butter, _&c._
+
+
+  _A rare Fricase._
+
+Take six pigeon and six chicken-peepers, scald and truss them being
+drawn clean, head and all on, then set them, and have some
+lamb-stones and sweet-breads blanch'd, parboild and slic't, fry most
+of the sweet-breads flowred; have also some asparagus ready, cut off
+the tops an inch long, the yolk of two hard eggs, pistaches, the
+marrow of six marrow-bones, half the marrow fried green, & white
+butter, let it be kept warm till it be almost dinner time; then have
+a clean frying-pan, and fry the fowl with good sweet butter, being
+finely fryed put out the butter, & put to them some roast mutton
+gravy, some large fried oysters and some salt; then put in the hard
+yolks of eggs, and the rest of the sweet-breads that are not fried,
+the pistaches, asparagus, and half the marrow: then stew them well
+in the frying-pan with some grated nutmeg, pepper, a clove or two of
+garlick if you please, a little white-wine, and let them be well
+stew'd. Then have ten yolks of eggs dissolved in a dish with
+grape-verjuice or wine-vinegar, and a little beaten mace, and put it
+to the frycase, then have a French six penny loaf slic't into a fair
+larg dish set on coals, with some good mutton gravy, then give the
+frycase two or three warms on the fire, and pour it on the sops in
+the dish; garnish it with fried sweet-breads, fried oysters, fried
+marrow, pistaches, slic't almonds and the juyce of two or three
+oranges.
+
+
+  _Capons in Pottage in the _French_ Fashion._
+
+Draw and truss the Capons, set them, & fill their bellies with
+marrow; then put them in a pipkin with a knuckle of veal, a neck of
+mutton, a marrow bone, and some sweet breads of veal, season the
+broth with cloves mace, and a little salt, and set it to the fire;
+let it boil gently till the capons be enough, but have a care you
+boil them not too much; as your capons boil, make ready the bottoms
+and tops of eight or ten rowls of _French_ bread, put them dried
+into a fair silver dish, wherein you serve the capons; set it on the
+fire, and put to the bread two ladle-full of broth wherein the
+capons are boil'd, & a ladlefull of mutton gravy; cover the dish and
+let it stand till you dish up the capons; if need require, add now
+and then a ladle-full of broth and gravy: when you are ready to
+serve it, first lay on the marrow-bone, then the capons on each
+side; then fill up the dish with gravy of mutton, and wring on the
+juyce of a lemon or two; then with a spoon take off all the fat that
+swimmeth on the pottage; garnish the capons with the sweetbreads,
+and some carved lemon, and serve it hot.
+
+
+  _To boil a Capon, Pullet, or Chicken._
+
+Boil them in good mutton broth, white mace, a faggot of sweet herbs,
+sage, spinage, marigold leaves and flowers, white or green endive,
+borrage, bugloss, parsley, and sorrel, and serve it on sippets.
+
+
+  _To boil Capons or Chickens with Sage and Parsley._
+
+First boil them in water and salt, then boil some parsley, sage, two
+or three eggs hard, chop them; then have a few thin slices of fine
+manchet, and stew all together, but break not the slices of bread;
+stew them with some of the broth wherein the chickens boil, some
+large mace, butter, a little white-wine or vinegar, with a few
+barberries or grapes; dish up the chickens on the sauce, and run
+them over with sweet butter and lemon cut like dice, the peel cut
+like small lard, and boil a little peel with the chickens.
+
+
+  _To boil a Capon or Chicken with divers compositions._
+
+Take off the skin whole, but leave on the legs, wings, and head;
+mince the body with some beef suet or lard, put to it some sweet
+herbs minced, and season it with cloves, mace, pepper, salt, two or
+three eggs, grapes, gooseberries, or barberries, bits of potato or
+mushroms. In the winter with sugar, currans, and prunes, fill the
+skin, prick it up, and stew it between two dishes with large mace
+and strong broth, peices of artichocks, cardones, or asparagus, and
+marrow: being finely stewed, serve it on carved sippets, and run it
+over with beaten butter, lemon slic't, and scrape on sugar.
+
+
+  _To boil a Capon or Chicken with Cardones, Mushroms, Artichocks,
+    or Oysters._
+
+The foresaid Fowls being parboil'd, and cleansed from the grounds,
+stew them finely; then take your Cardones being cleansed and peeled
+into water, have a skillet of fair water boiling hot, and put them
+therein; being tender boil'd, take them up and fry them in chopt
+lard or sweet butter, pour away the butter, and put them into a
+pipkin, with strong broth, pepper, mace, ginger, verjuyce, and juyce
+of orange; stew all together, with some strained almonds, and some
+sweet herbs chopped, give them a warm, and serve your capon or
+chicken on sippets.
+
+Let them be fearsed, as you may see in the book of fearst meats, and
+wrap your fearst fowl in cauls of veal, half roast them, then stew
+them in a pipkin with the foresaid Cardones and broth.
+
+
+  _To boil a Capon or Chicken in the _French_ Fashion,
+    with Skirrets or _French_ Beans._
+
+Take a capon and boil it in fair water with a little salt, and a
+faggot of tyme and rosemary bound up hard, some parsley and
+fennil-roots, being picked and finely cleansed, and two or three
+blades of large mace; being almost boil'd, put in two whole onions
+boil'd and strained with oyster liquor, a little verjuyce, grated
+bread, and some beaten pepper, give it a warm or two, and serve the
+capon or chicken on fine carved sippets. Garnish it with orange peel
+boil'd in strong broth, and some French beans boil'd, and put in
+thick butter, or some skirret, cardones, artichocks, slic't lemon,
+mace, or orange.
+
+
+  _To boil a Capon or Chicken with sugar Pease._
+
+When the cods be but young, string them and pick off the husks; then
+take two or three handfuls, and put them into a pipkin with half a
+pound of sweet butter, a quarter of a pint of fair water, gross
+pepper, salt, mace, and some sallet oyl: stew them till they be very
+tender, and strain to them three or four yolks of eggs, with six
+spoonfuls of sack.
+
+
+  _To boil a Capon or Chicken with Colliflowers._
+
+Cut off the buds of your flowers, and boil them in milk with a
+little mace till they be very tender; then take the yolks of two
+eggs, and strain them with a quarter of a pint of sack; then take as
+much thick butter being drawn with a little vinegar and slic't
+lemon, brew them together; then take the flowers out of the milk,
+put them to the butter and sack, dish up your capon being tender
+boil'd upon sippets finely carved, and pour on the sauce, serve it
+to the table with a little salt.
+
+
+  _To boil a Capon or Chicken with Sparagus._
+
+Boil your capon or chicken in fair water and some salt, then put in
+their bellies a little mace, chopped parsley, and sweet butter;
+being boild, serve them on sippets, and put a little of the broth on
+them: then have a bundle or two of sparagus boil'd, put in beaten
+butter, and serve it on your capon or chicken.
+
+
+  _To boil a Capon or Chicken with Rice._
+
+Boil the capon in fair water and salt, then take half a pound of
+rice, and boil it in milk; being half boil'd, put away the milk, and
+boil it in two quarts of cream, put to it a little rose-water and
+large mace, or nutmeg, with the foresaid materials. Being almost
+boil'd, strain the yolks of six or seven eggs with a little cream,
+and stir all together; give them a warm, and dish up the capon or
+chicken, then pour on the rice being seasoned with sugar and salt,
+and serve it on fine carved sippets. Garnish the dish with scraped
+sugar, orange, preserved barberries, slic't lemon, or pomegranate
+kernels, as also the Capon or chicken, and marrow on them.
+
+
+  _Divers Meats boiled with Bacon hot or cold;
+    as Calves-head, any Joynt of Veal, lean Venison,
+    Rabits, Turkey, Peacock, Capons, Pullets, Pheasants,
+    Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl._
+
+Take a leg of veal and soak it in fair water, the blood being well
+soaked from it, and white, boil it, but first stuff it with parsley
+and other sweet herbs chopped small, as also some yolks of hard eggs
+minced, stuff it and boil it in water and salt, then boil the bacon
+by it self either stuffed or not, as you please; the veal and bacon
+being boil'd white, being dished serve them up, and lay the bacon by
+the veal with the rinde on in a whole piece, or take off the rinde
+and cut it in four, six, or eight thin slices; let your bacon be of
+the ribs, and serve it with parsley strowed on it, green sauce in
+saucers, or others, as you may see in the Book of Sauces.
+
+
+  _Cold otherways._
+
+Boil any of the meats, poultry, or birds abovesaid with the ribs of
+bacon, when it is boil'd take off the rind being finely kindled from
+the rust and filth, slice it into thin slices, and season it with
+nutmeg, cinamon, cloves, pepper, and Fennil-seed all finely beaten,
+with fine sugar amongst them, sprinkle over all rose vinegar, and
+put some of the slices into your boild capon or other fowl, lay some
+slices on it, and lay your capon or other fowl on some blank manger
+in a clean dish, and serve it cold.
+
+
+  _To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads
+    in the _French_ Fashion, with green Pease or Hasters._
+
+Take pease, shell them, and put them all into boiling mutton broth,
+with some thin slices of interlarded bacon; being almost boiled, put
+in chopped parsley, some anniseeds, and strain some of the pease,
+thicken them or not, as you please; then put some pepper, give it a
+warm, and serve Kids or Lambs head on sippets, and stick it
+otherways with eggs and grated cheese, or some of the pease or
+flower strained; sometimes for variety you may use saffron or mint.
+
+
+_To boil all other small Fowls, as Ruffes, Brewes, Godwits, Knots,
+Dotterels, Strenits, Pewits, Ollines, Gravelens, Oxeyes,
+Red-shanks_, &c.
+
+Half roast any of these fowls, and stick on one side a few cloves as
+they roast, save the gravy, and being half roasted, put them into a
+pipkin, with the gravy, some claret wine, as much strong broth as
+will cover them, some broild houshold-bread strained, also mace,
+cloves pepper, ginger, some fried onions and salt; stew all well
+together, and serve them on fine carved sippets; sometimes for
+change add capers and samphire.
+
+
+  _To boil all manner of small Birds, or Land Fowl,
+    as Plovers, Quails, Rails, Black-birds, Thrushes,
+    Snites, Wheat-ears, Larks, Sparrows, Martins._
+
+Take them and truss them, or cut off the legs & heads, and boil them
+in strong broth or water, scum them, and put in large mace,
+white-wine, washed currans, dates, marrow, pepper, and salt; being
+well stewed, dish them on fine carved sippets, thicken the broth
+with strained almonds, rose-water, and sugar, and garnish them with
+lemon, barberries, sugar, or grated bread strewed about the dish.
+For Leir otherways, strained bread and hard eggs, with verjuyce and
+broth.
+
+Sometimes for variety garnish them with potatoes, farsings, or
+little balls of farsed manchet.
+
+
+  _To boil a Swan, Whopper, wilde or tame Goose, Crane,
+    Shoveller, Hern, Ducks, Mallard, Bittorn, Widgeons,
+    Gulls, or Curlews._
+
+Take a Swan and bone it, leave on the legs and wings, then make a
+farsing of some beef-suet or minced lard, some minced mutton or
+venison being finely minced with some sweet herbs, beaten nutmeg,
+pepper, cloves, and mace; then have some oysters parboil'd in their
+own liquor, mingle them amongst the minced meat, with some raw eggs,
+and fill the body of the fowl, prick it up close on the back, and
+boil it in a stewing-pan or deep dish, then put to the fowl some
+strong broth, large mace, white-wine, a few cloves, oyster-liquor,
+and some boil'd marrow; stew them all well together: then have
+oysters stewed by themselves with an onion or two, mace, pepper,
+butter, and a little white-wine. Then have the bottoms of artichocks
+ready boild, and put in some beaten butter, and boil'd marrow; dish
+up the fowl on fine carved sippets, then broth them, garnish them
+with stewed oysters, marrow, artichocks, gooseberries, slic't lemon,
+barberries or grapes and large mace; garnish the dish with grated
+bread, oysters, mace, lemon and artichocks, and run the fowl over
+with beaten butter.
+
+Otherways fill the body with a pudding made of grated bread, yolks
+of eggs, sweet herbs minced small, with an onion, and some beef-suet
+minced, some beaten cloves, mace, pepper, and salt, some of the
+blood of the fowl mixed with it, and a little cream; fill the fowl,
+and stew it or boil it as before.
+
+
+  _To boil any large Water Fowl otherways, a Swan, Whopper,
+    wild or tame Geese._
+
+Take a goose and salt it two or three days, then truss it to boil,
+cut lard as big as your little finger, and lard the breast; season
+the lard with pepper, mace, and salt; then boil it in beef-broth, or
+water and salt, put to it pepper grosly beaten, a bundle of
+bay-leaves, tyme, and rosemary bound up very well, boil them with
+the fowl; then prepare some cabbidge boild tender in water and salt,
+squeeze out the water from it, and put it in a pipkin with strong
+broth, claret wine, and a good big onion or two; season it with
+pepper, mace, and salt, and three or four anchovies dissolved; stew
+these together with a ladleful of sweet butter, and a little
+vinegar: and when the goose is boil'd enough, and your cabbidge on
+sippets, lay on the goose with some cabbidge on the breast, and
+serve it up. Thus you may dress any large wild Fowl.
+
+
+  _To boil all manner of small Sea or Land Fowl._
+
+Boil the fowl in water and salt, then take some of the broth, and
+put to it some beefs-udder boild, and slic't into thin slices with
+some pistaches blanch'd, some slic't sausages stript out of the
+skin, white-wine, sweet, herbs, and large mace; stew these together
+till you think it sufficiently boiled, then put to it beet-root cut
+into slices, beat it up with butter, and carve up the Fowl, pour the
+broth on it, and garnish it with sippets, or what you please.
+
+
+  _Or thus._
+
+Take and lard them, then half roast them, draw them, and put them in
+a pipkin with some strong broth or claret wine, some chesnuts,
+a pint of great oysters, taking the breads from them, two or three
+onions minced very small, some mace, a little beaten ginger, and a
+crust of _French_ bread grated; thicken it, and dish them up on
+sops: If no oysters, chesnuts, or artichock bottoms, turnips,
+colliflowers, interlarded bacon in thin slices, and sweetbreads,
+_&c._
+
+
+  _Otherways._
+
+Take them and roast them, save the gravy, and being roasted, put
+them in a pipkin, with the gravy, some slic't onions, ginger,
+cloves, pepper, salt, grated bread, claret wine, currans, capers,
+mace, barberries, and sugar, serve them on fine sippets, and run
+them over with beaten butter, slic't lemon, and lemon peel;
+sometimes for change use stewed oysters or cockles.
+
+
+  _To boil or dress any Land Fowl, or Birds in the Italian fashion,
+    in a Broth called _Brodo-Lardiero_._
+
+Take six Pigeons being finely cleansed, and trust, put them into a
+pipkin with a quart of strong broth, or water, and half wine, then
+put therein some fine slices of interlarded bacon, when it boils
+scum it, and put in nutmeg, mace, ginger, pepper, salt, currans,
+sugar, some sack, raisins of the sun, prunes, sage, dryed cherries,
+tyme, a little saffron, and dish them on fine carved sippets.
+
+
+  _To stew Pigeons in the _French_ fashion._
+
+The Pigeons being drawn and trust, make a fearsing or stopping of
+some sweet herbs minced, then mince some beef-suet or lard, grated
+bread, currans, cloves, mace, pepper, ginger, sugar, & 3 or 4 raw
+eggs. The pigeons being larded & half roasted, stuff them with the
+foresaid fearsing, and put boil'd cabbidge stuck with a few cloves
+round about them; bind up every Pigeon several with packthread, then
+put them in a pipkin a boiling with strong mutton broth, three or
+four yolks of hard eggs minced small, some large mace, whole cloves,
+pepper, salt, and a little white-wine; being boil'd, serve them on
+fine carved sippets, and strow on cinamon, ginger, and sugar.
+
+
+  _Otherways in the _French_ Fashion._
+
+Take Pigeons ready pull'd or scalded, take the flesh out of the
+skin, and leave the skin whole with the legs and wings hanging to
+it, mince the bodies with some lard or beef suet together very
+small, then put to them some sweet herbs finely minced, and season
+all with cloves, mace, ginger, pepper, some grated bread or parmisan
+grated, and yolks of eggs; fill again the skins, and prick them up
+in the back, then put them in a dish with some strong broth, and
+sweet herbs chopped, large mace, gooseberries, barberries, or
+grapes; then cabbidge-lettice boil'd in water and salt, put to them
+butter, and the Pigeons being boil'd, serve them on sippets.
+
+
+  _To boil Pigeons otherways._
+
+Being trussed, put them in a pipkin, with some strong broth or fair
+water, boil and scum them, then put in some mace, a faggot of sweet
+herbs, white endive, marigold flowers, and salt; and being finely
+boiled, serve them on sippets, and garnish the dish with mace and
+white endive flowers.
+
+Otherways you may add Cucumbers in quarters either pickled or fresh,
+and some pickled capers; or boil the cucumbers by themselves, and
+put them in beaten butter, and sweet herbs chopped small.
+
+Or boil them with capers, samphire, mace, nutmeg, spinage, endive,
+and a rack or chine of mutton boil'd with them.
+
+Or else with capers, mace, salt, and sweet herbs in a faggot; then
+have some cabbidge or colliflowers boil'd very tender in fair water
+and salt, pour away the water, and put them in beaten butter, and
+when the fowls be boil'd, serve the cabbidge on them.
+
+
+  _To boil Pigeons otherwaies._
+
+Take Pigeons being finely cleansed and trust, put them in a pipkin
+or skillet clean scowred, with some mutton broth or fair water; set
+them a boiling and scum them clean, then put to them large mace, and
+well washed currans, some strained bread strained with vinegar and
+broth, put it to the Pigeons with some sweet butter and capers; boil
+them very white, and being boil'd, serve them on fine carved sippets
+in the broth with some sugar; garnish them with lemon, fine sugar,
+mace, grapes, gooseberries, or barberries, and run them over with
+beaten butter; garnish the dish with grated manchet.
+
+
+
+
+  Pottages.
+
+
+  _Pottage in the _Italian_ Fashion._
+
+Boil green pease with some strong broth, and interlarded bacon cut
+into slices; the pease being boiled, put to them some chopped
+parsley, pepper, anniseed, and strain some of the pease to thicken
+the broth; give it a walm and serve it on sippets, with boil'd
+chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or
+any poultry.
+
+Sometimes for variety you may thicken the broth with eggs.
+
+
+  _Pottage otherways in the Italian Fashion._
+
+Boil a rack of mutton, a few whole cloves, mace, slic't ginger, all
+manner of sweet herbs chopped, and a little salt; being finely
+boiled, put in some strained almond-paste, with grape verjuyce,
+saffron, grapes, or gooseberries; give them a warm, and serve your
+meat on sippets.
+
+
+  _Pottage of Mutton, Veal, or Beef, in the _English_ Fashion._
+
+Cut a rack of mutton in two pieces, and take a knuckle of veal, and
+boil it in a gallon pot or pipkin, with good store of herbs, and a
+pint of oatmeal chopped amongst the herbs, as tyme, sweet marjoram,
+parsley, chives, salet, succory, marigold-leaves and flowers,
+strawberry-leaves, violet-leaves, beets, borage, sorrel, bloodwort,
+sage, pennyroyal; and being finely boil'd, serve them on fine carved
+sippets with the mutton and veal, _&c._
+
+
+  _To stew a Shoulder of Mutton with Oysters._
+
+Take a shoulder of mutton, and roast it, and being half roasted or
+more, take off the upper skin whole, & cut the meat into thin
+slices, then stew it with claret, mace, nutmeg, anchovies,
+oyster-liquor, salt, capers, olives, samphire, and slices of orange;
+leave the shoulder blade with some meat on it, and hack it, save
+also the marrow bone whole with some meat on it, and lay it in a
+clean dish; the meat being finely stewed, pour it on the bones, and
+on that some stewed oysters and large oysters over all, with slic't
+lemon and lemon peel.
+
+The skin being first finely breaded, stew the oysters with large
+mace, a great onion or two, butter, vinegar, white wine, a bundle of
+sweet herbs, and lay on the skin again over all, _&c._
+
+
+  _To roast a Shoulder of Mutton with Onions and Parsley,
+    and baste it with Oranges._
+
+Stuff it with parsley and onions, or sweet herbs, nutmeg, and salt,
+and in the roasting of it, baste it with the juyce of oranges, save
+the gravy and clear away the fat; then stew it up with a slice or
+two of orange and an anchovie, without any fat on the gravy, _&c._
+
+
+  _Other Hashes of Scotch Collops._
+
+Cut a leg of mutton into thin slices as thin as a shilling, cross
+the grain of the leg, sprinkle them lightly with salt, and fry them
+with sweet butter, serve them with gravy or juice of oranges, and
+nutmeg, and run them over with beaten butter, lemon, _&c._
+
+
+  _Otherways the foresaid Collops._
+
+For variety, sometimes season them with coriander-seed, or stamped
+fennil-seed, pepper and salt; sprinkle them with white wine, then
+flower'd, fryed, and served with juice of orange, for sauce, with
+sirrup of rose-vinegar, or elder vinegar.
+
+
+  _Other Hashes or Scotch Collop of any Joint of Veal,
+    either in Loyn, Leg, Rack or Shoulder._
+
+Cut a leg into thin slices, as you do Scotch collops of mutton, hack
+and fry them with small thin slices of interlarded bacon as big as
+the slices of veal, fry them with sweet butter; and being finely
+fried, dish them up in a fine dish, put from them the butter that
+you fried them with, and put to them beaten butter with lemon,
+gravy, and juyce of orange.
+
+
+  _A Hash of a Leg of Mutton in the _French_ fashion._
+
+Parboil a leg of mutton, then take it up, pare off some thin slices
+on the upper and under side, or round it, prick the leg through to
+let out the gravy on the slices; then bruise some sweet herbs, as
+tyme, parsly, marjoram, savory, with the back of a ladle, and put to
+it a piece of sweet butter, pepper, verjuyce; and when your mutton
+is boild, pour all over the slices herbs and broth on the leg into a
+clean dish.
+
+
+  _Another Hash of Mutton or Lamb, either hot or cold._
+
+Roast a shoulder of mutton, and cut it into slices, put to it
+oysters, white wine, raisins of the sun, salt, nutmeg, and strong
+broth, (or no raisins) slic't lemon or orange; stew it all together,
+and serve it on sippets, and run it over with beaten butter and
+lemon, _&c._
+
+
+  _Another Hash of a Joynt of Mutton or Lamb hot or cold._
+
+Cut it in very thin slices, then put them in a pipkin or dish, and
+put to it a pint of claret wine, salt, nutmeg, large mace, an
+anchovie or two, stew them well together with a little gravy; and
+being finely stewed serve them on carved sippets with some beaten
+butter & lemon, _&c._
+
+
+  _Otherways._
+
+Cut it into thin slices raw, and fry it with a pint of white wine
+till it be brown, and put them into a pipkin with slic't lemon,
+salt, fried parsley, gravy, nutmeg, and garnish your dish with
+nutmeg and lemon.
+
+
+  _Other Hashes of a Shoulder of Mutton._
+
+Boil it and cut it in thin slices, hack the shoulder-blade, and put
+all into a pipkin or deep dish, with some salt, gravy, white-wine,
+some strong broth, and a faggot of sweet herbs, oyster-liquor,
+caper-liquor, and capers; being stewed down, bruse some parsley, and
+put to it some beaten cloves and mace, and serve it on sippets.
+
+
+
+
+  Divers made Dishes or _Capilotado's_.
+
+
+  _First, a Dish of Chines of Mutton, Veal, Capon, Pigeons,
+    or other Fowls._
+
+Boil a pound of rice in mutton broth, put to it some blanched
+chesnuts, pine apple-seeds, almonds or pistaches; being boil'd
+thick, put to it some marrow or fresh butter, salt, cinamon, and
+sugar; then cut your veal into small bits or peices, and break up
+the fowl; then have a fair dish, and set it on the embers, and put
+some of your rice, and some of the meat, and more of the rice and
+sugar, and cinamon, and pepper over all, and some marrow.
+
+
+  __Capilotado_, in the _Lumbardy_ fashion of a Capon._
+
+Boil rice in mutton broth till it be very thick, and put to it some
+salt and sugar.
+
+Then have also some Bolonia Sausages boil'd very tender, minced very
+small, or grated, and some grated cheese, sugar, and cinamon mingled
+together; then cut up the boil'd or roast capon, and lay it upon a
+clean dish with some of the rice, strow on cinamon and sausage,
+grated cheese and sugar, and lay on yolks of raw eggs; thus make two
+or three layings and more, eggs and some butter or marrow on the top
+of all, and set it on the embers, and cover it, or in a warm oven.
+
+
+  __Capilotado_ of Pigeons or wild Ducks,
+    or any Land or Sea Fowls roasted._
+
+Take a pound of almond-paste, and put to it a Capon minc't and
+stamped with the almonds, & some crums of manchet, some sack or
+white-wine, three pints of strong broth cold, and eight or ten yolks
+of raw eggs; strain all the foresaid together, and boil it in a
+skillet with some sugar to a pretty thickness, put to it some
+cinamon, nutmeg, and a few whole cloves, then have roast Pigeons, or
+any small birds roasted, cut them up, and do as is aforesaid, and
+strow on sugar and cinamon.
+
+
+  __Capilotado_ for roast Meats, as Partridges, Pigeons,
+    eight or twelve, or any other the like;
+    or Sea Fowls, Ducks, or Widgeons._
+
+Take a pound of almonds, a pound of currans, a pound of sugar, half
+a pound of muskefied bisket-bread, a pottle of strong broth cold,
+half a pint of grape verjuyce, pepper half an ounce, nutmegs as
+much, an ounce of cinamon, and a few cloves; all these aforesaid
+stamped, strained, and boil'd with the aforesaid liquor, and in all
+points as the former, only toasts must be added.
+
+
+  _Other _Capilotado_ common._
+
+Take two pound of parmisan grated, a minced kidney of veal, a pound
+of other fat cheese, ten cloves of garlick boil'd, broth or none,
+two capons minced and stamped, rost or boil'd, and put to it ten
+yolks of eggs raw, with a pound of sugar: temper the foresaid with
+strong broth, and boil all in a broad skillet or brass pan, in the
+boiling stir it continually till it be incorporated, and put to it
+an ounce of cinamon, a little pepper, half an ounce of cloves, and
+as much nutmeg beaten, some saffron; then break up your roast fowls,
+roast lamb, kid, or fried veal, make three bottoms, and set it into
+a warm oven, till you serve it in, _&c._
+
+
+  __Capilotado_, or Custard, in the Hungarian fashion,
+    in the pot, or baked in an Oven._
+
+Take two quarts of goat or cows milk, or two quarts of cream, and
+the whites of five new laid eggs, yolks and all, or ten yolks,
+a pound of sugar, half an ounce of cinamon, a little salt, and some
+saffron; strain it and bake it in a deep dish; being baked, put on
+the juyce of four or five oranges, a little white wine, rose-water,
+and beaten ginger, _&c._
+
+
+  _Capilotado Francois._
+
+Roast a leg of mutton, save the gravy, and mince it small, then
+strain a pound of almond paste with some mutton or capon broth cold,
+some three pints and a half of grape verjuyce, a pound of sugar,
+some cinamon, beaten pepper, and salt; the meat and almonds being
+stamp'd and strained, put it a boiling softly, and stir it
+continually, till it be well incorporate and thick; then serve it in
+a dish with some roast chickens, pigeons, or capons: put the gravy
+to it, and strow on sugar, some marrow, cinamon, _&c._
+
+Sometimes you may add some interlarded bacon instead of marrow, some
+sweet herbs, and a kidney of veal.
+
+Sometimes eggs, currans, saffron, gooseberries, _&c._
+
+
+  _Other made Dishes, or little Pasties called in Italian _Tortelleti_._
+
+Take a rost or boil'd capon, and a calves udder, or veal, mince it
+and stamp it with some marrow, mint, or sweet marjoram, put a pound
+of fat parmisan grated to it, half a pound of sugar, and a quarter
+of a pound of currans, some chopped sweet herbs, pepper, saffron,
+nutmeg, cinamon, four or five yolks of eggs, and two whites; mingle
+all together and make a piece of paste of warm or boiling liquor,
+and some rose-water, sugar, butter; make some great and some very
+little, rouls or stars, according to the judgment of the Cook; boil
+them in broth, milk, or cream. Thus also fish. Serve them with
+grated fat cheese or parmisan, sugar, and beaten cinamon on them in
+a dish, _&c._
+
+
+  _Tortelleti, or little Pasties._
+
+Mince some interlarded bacon, some pork or any other meat, with some
+calves udder, and put to it a pound of fresh cheese, fat cheese, or
+parmisan, a pound of sugar, and some roasted turnips or parsnips,
+a quarter of a pound of currans, pepper, cloves, nutmegs, eight
+eggs, saffron; mingle all together, and make your pasties like
+little fishes, stars, rouls, or like beans or pease, boil them in
+flesh broth, and serve them with grated cheese and sugar, and serve
+them hot.
+
+
+  __Tortelleti_, or little Pasties otherwayes, of Beets or Spinage
+    chopped very small._
+
+Being washed and wrung dry, fry them in butter, put to them some
+sweet herbs chopped small, with some grated parmisan, some cinamon,
+cloves, saffron, pepper, currans, raw eggs, and grated bread: Make
+your pasties, and boil them in strong broth, cream, milk, or
+almond-milk: thus you may do any fish. Serve them with sugar,
+cinamon, and grated cheese.
+
+
+  __Tortelleti_, of green Pease, French Beans,
+    or any kind of Pulse green or dry._
+
+Take pease gren or dry, French beans, or garden beans green or dry,
+boil them tender, and stamp them; strain them through a strainer,
+and put to them some fried onions chopped small, sugar, cinamon,
+cloves, pepper, and nutmeg, some grated parmisan, or fat cheese, and
+some cheese-curds stamped.
+
+Then make paste, and make little pasties, boil them in broth, or as
+beforesaid, and serve them with sugar, cinamon, and grated cheese in
+a fine clean dish.
+
+
+  _To boil a Capon or chicken with Colliflowers
+    in the French Fashion._
+
+Cut off the buds of your flowers, and boil them in milk with a
+little mace till they be very tender; then take the yolks of 2 eggs,
+strain them with a quarter of a pint of sack; then take as much
+thick butter, being drawn with a little vinegar and a slic't lemon,
+brew them together; then take the flowers out of the milk, and put
+them into the butter and sack: then dish up your Capon, being tender
+boil'd, upon sippets finely carved, and pour on the sauce, and serve
+it to the Table with a little salt.
+
+
+  _To boil Capons, Chickens, Pigeons, or any Land Fowls
+    in the French Fashion._
+
+Either the skin stuffed with minced meat, or boned, & fill the vents
+and body; or not boned and trust to boil, fill the bodies with any
+of the farsings following made of any minced meat, and seasoned with
+pepper, cloves, mace, and salt; then mince some sweet herbs with
+bacon and fowl, veal, mutton, or lamb, and mix with it three or four
+eggs, mingle all together with grapes, gooseberries, barberries, or
+red currans, and sugar, or none, some pine-apple-seed, or pistaches;
+fill the fowl, and stew it in a stewing-pan with some strong broth,
+as much as will cover them, and a little white wine; being stewed,
+serve them in a dish with sippets finely carved, and slic't oranges,
+lemons, barberries, gooseberries, sweet herbs chopped, and mace.
+
+
+  _To boil Partridges, or any of the former Fowls
+    stuffed with any the filling aforesaid._
+
+Boil them in a pipkin with strong broth, white-wine, mace, sweet
+herbs chopped very fine, and put some salt, and stew them leisurely;
+being finely stewed, put some marrow, and strained almonds, with
+rosewater to thicken it, serve them on fine carved sippets, and
+broth them, garnish the dish with grated bread and pistaches, mace,
+and lemon, or grapes.
+
+
+  _To boil Pigeons, Woodcocks, Snites, Black birds, Thrushes,
+    Veldifers, Rails, Quails, Larks, Sparrows, Wheat ears,
+    Martins, or any small Land Fowl._
+
+
+  _Woodcocks or Snites._
+
+Boil them either in strong broth or water and salt, and being
+boil'd, take out the guts, and chop them small with the liver, put
+to it some crumb of white-bread grated, a little of the broth of the
+cock, and some large mace, stew them together with some gravy; then
+dissolve the yolks of two eggs with some wine vinegar, and a little
+grated nutmeg, and when you are ready to dish it, put the eggs to
+it, and stir it amongst the sauce with a little butter, dish them on
+sippets, and run the sauce over them with some beaten butter and
+capers, lemon minced small, barberries or pickled grapes whole.
+
+Sometimes with this sauce, boil some slic't onions and currans in a
+broth by it self: when you boil it not with onions, rub the bottom
+of the dish with a clove or two of garlick.
+
+
+  _Boil Woodcocks or Larks otherways._
+
+Take them with the guts in, and boil them in some strong broth or
+fair water, and three or four whole onions, larg mace, and salt; the
+cocks being boil'd, make sauce with the some thin slices of manchet,
+or grated, in another pipkin, and some of the broth where the fowl
+or cocks boil, and put to it some butter, the guts and liver minced,
+and then have some yolks of eggs dissolved with some vinegar & some
+grated nutmeg, put it to the other ingredients, and stir them
+together, and dish the fowl on fine sippets, and pour on the sauce
+and some slic't lemon, grapes, or barberries, and run it over with
+beaten buter.
+
+
+_To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper,
+Crane, Geese, Shoveler, Hern, Bittorn, Duck, Widgeons, Gulls,
+Curlew, Teels, Ruffs,_ &c.
+
+Stuff either the skin with his own meat, being minced with lard or
+beef-suet, some sweet herbs, beaten nutmeg, cloves, mace, and
+parboil'd oysters; mix all together, fill the skin, and prick it
+fast on the back, boil it in a large stewing pan or deep dish, with
+some strong broth, claret or white-wine, salt, large mace, two or
+three cloves, a bundle of sweet herbs, or none, oyster-liquor and
+marrow, stew all well together. Then have stewed oysters by
+themselves ready stewed with an onion or two, mace, pepper, butter,
+and a little white-wine.
+
+Then have the bottoms of artichocks put in beaten butter, and some
+boild marrow ready also; then again dish up the fowl on fine carved
+sippets, broth the fowl, & lay on the oysters, artichocks, marrow,
+barberries, slic't lemon, gooseberries, or grape; and garnish your
+dish with grated manchet strowed, and some oysters, mace, lemon, and
+artichocks, and run it over with beaten butter.
+
+Otherways bone it and fill the body with a farsing or stuffing made
+of minced mutton with spices, and the same materials as aforesaid.
+
+Otherways, Make a pudding and fill the body, being first boned, and
+make the pudding of grated bread, sweet herbs chopped; onions,
+minced suet or lard, cloves, mace, pepper, salt, blood, and cream;
+mingle all together, as beforesaid in all points.
+
+Or a bread pudding without blood or onions, and put minced meat to
+it, fruit, and sugar.
+
+Otherways, boil them in strong broth, claret-wine, mace, cloves,
+salt, pepper, saffron, marrow, minced, onions, and thickned with
+strained sweet-breads of veal; or hard eggs strained with broth, and
+garnished with barberries, lemon, grapes, red currans, or
+gooseberries.
+
+
+_To boil all manner of Sea Fowls, as Swan, Whopper, Geese, Ducks,
+Teels._ &c.
+
+Put your fowl being cleansed and trussed into a pipkin fit for it,
+and boil it with strong broth or fair spring water, scum it clean,
+and put in three or four slic't onions, some large mace, currans,
+raisins, some capers, a bundle of sweet herbs, grated or strained
+bread, white-wine, two or three cloves, and pepper; being finely
+boil'd, slash it on the breast, and dish it on fine carved sippets;
+broth it, and lay on slic't lemon and a lemon peel, barberries or
+grapes, run it over with beaten butter, sugar, or ginger, and trim
+the dish sides with grated bread in place of the beaten ginger.
+
+
+  _To boil these Fowls otherways._
+
+You may add some oyster liquor, barberries, grapes, gooseberries, or
+lemon.
+
+And sometimes prunes, raisins, or currans.
+
+Otherways, half roast any of your fowls, slash them down the breast,
+and put them in a pipkin with the breast downward, put to them two
+or three slic't onions and carrots cut like lard, some mace, pepper,
+and salt, butter, savory, tyme, some strong broth, and some
+white-wine; let the broth be half wasted, and stew it very softly;
+being finely stewed dish it up, serve it on sippets, and pour on the
+broth, _&c._
+
+Otherways boil the fowl and not roast them, boil them in strong
+mutton broth, and put the fowl into a pipkin, boil and scum them,
+put to it slic't onions, a bunch of sweet herbs, some cloves, mace,
+whole pepper, and salt; then slash the breast from end to end 3 or
+four slashes, and being boil'd, dish it up on fine carved sippets,
+put some sugar to it, and prick a few cloves on the breast of the
+fowl, broth it and strow on fine sugar, and grated bread.
+
+
+  _Otherways._
+
+Put them in a stewing pan with some wine and strong broth, and when
+they boil scum them, then put to them some slices of interlarded
+bacon, pepper, mace, ginger, cloves, cinamon, sugar, raisins of the
+sun, sage flowers, or seeds or leaves of sage; serve them on fine
+carved sippets and trim the dish sides with sugar or grated bread.
+
+Or you may make a farsing of any of the foresaid fowls, make it of
+grated cheese, and some of their own fat, two or three eggs, nutmeg,
+pepper, and ginger, sowe up the vents, boil them with bacon, and
+serve them with a sauce made of almond paste, a clove of garlick,
+and roasted turnips or green sauce.
+
+
+  _To boil any old Geese, or any Geese._
+
+Take them being powdered, and fill their bellies with oatmeal, being
+steeped first in warm milk or other liquor; then mingle it with some
+beef-suet, minced onions, and apples, seasoned with cloves, mace,
+some sweet herbs minced, and pepper, fasten the neck and vent, boil
+it, and serve it on brewes with colliflowers, cabbidge, turnips, and
+barberries, run it over with beaten butter.
+
+Thus the smaller Fowls, as is before specified, or any other.
+
+
+  _To boil wild Fowl otherways._
+
+Boil your Fowl in strong broth or water, scum it clean, and put some
+white-wine to it, currans, large mace, a clove or two, some Parsley
+and Onions minced together: then have some stewed turnips cut like
+lard, and stewed in a pot or little pipkin with butter, mace,
+a clove, white-wine, and sugar; Being finely stewed serve your fowl
+on sippets finely carved, broth the fowls, and pour on your Turnips,
+run it over with beaten butter, a little cream, yolks of eggs, sack
+and sugar. Scraped sugar to trim the dish, or grated bread.
+
+
+  _Otherways._
+
+Half roast your fowls, save the gravy, and carve the breast jagged;
+then put it in a pipkin, and stick here and there a clove, and put
+some slic't onions, chopped parsley, slic't ginger, pepper, and
+gravy, strained bread, with claret wine, currans, or capers, broth,
+mace, barberries, and sugar; being finely boil'd or stewed, serve it
+on carved sippets, and run it over with beaten butter, and a lemon
+peel.
+
+
+  _To boil these aforesaid Fowls otherways, with Muscles, Oysters,
+    or Cockcles; or fried Wickles in Butter, and after stewed with
+    Butter, white Wine, Nutmeg, a slic't Orange, and gravy._
+
+Either boil the Fowl or roast them, boil them by themselves in water
+and salt, scum them clean, and put to them mace, sweet herbs, and
+onions chopped together, some white-wine, pepper, and sugar, if you
+please, and a few cloves stuck in the fowls, some grated or strained
+bread with some of the broth, and give it a warm; dish up the fowls
+on fine sippets, or French bread, and carve the breast, broth it,
+and pour on your shell-fish, run it over with beaten butter, and
+slic't lemon or orange.
+
+
+  _Otherways in the French Fashion._
+
+Half roast the fowls, and put them in a pipkin with the gravy, then
+have time, parsley, sage, marjoram, & savory; mince all together
+with a handful of raisins of the Sun, put them into the pipkin with
+some mutton broth, some sack or white-wine, large mace, cloves,
+salt, and sugar.
+
+Then have the other half of the fruit and herbs being minced, beat
+them with the white of an egg, and fry it in suet or butter as big
+as little figs and they will look green.
+
+Dish up the fowls on sippets, broth it, and serve the fried herbs
+with eggs on them and scraped sugar.
+
+
+  _To boil Goose-Giblets, or the Giblets of any Fowl._
+
+Boil them whole, being finely scalded; boil them in water and salt,
+two or three blades of mace, and serve them on sippets finely carved
+with beaten butter, lemon, scalded gooseberries, and mace, or
+scalded grapes, barberries or slic't lemon.
+
+Or you may for variety use the yolks of two or three eggs, beatten
+butter, cream, a little sack, and sugar, for lear.
+
+
+  _Otherways._
+
+Boil them whole, or in pieces, and boil them in strong broth or fair
+water, mace, pepper, and salt, being first finely scummed, put two
+or three whole onions, butter, and gooseberries, run it over with
+beaten butter, being first dished on sippetts; make a pudding in the
+neck, as you may see in the Book of all manner of Puddings and
+Farsings, _&c._
+
+
+  _Otherways._
+
+Boil them with some white-wine, strong broth, mace, slic't ginger,
+butter, and salt; then have some stewed turnips or carrots cut like
+lard, and the giblets being finely dished on sippets, put on the
+stewed turnips, being thickned with eggs, verjuyce, sugar, and
+lemon, _&c._
+
+
+  _To bake Goose Giblets, or of any Fowl, several ways
+    for the Garnish._
+
+Take Giblets being finely scalded and cleansed, season them lightly
+with pepper, salt, and nutmeg, and put them into a Pye, being well
+joynted, and put to them an onion or two cut in halves, and put some
+butter to them, and close them up, and bake them well, and soak them
+some three hours.
+
+
+  _Sauce for green-Geese._
+
+1. Take the juyce of sorrell mixed with scalded goose-berries, and
+served on sippets and sugar with beaten butter, _&c._
+
+
+  _Otherways._
+
+2. Their bellies roasted full of gooseberies, and after mixed with
+sugar, butter, verjuyce, and cinamon, and served on sippets.
+
+
+  _To make a grand Sallet of minced Capon, Veal, roast Mutton,
+    Chicken or Neats tongue._
+
+Minced capon or veal, _&c._ dried Tongues in thin slices, lettice
+shred small as the tongue, olives, capers, mushrooms, pickled
+samphire, broom-buds, lemon or oranges, raisins, almonds, blew figs,
+Virginia potato, caparones, or crucifix pease, currans, pickled
+oysters, taragon.
+
+
+  _How to dish it up._
+
+Any of these being thin sliced, as is shown above said, with a
+little minced taragon and onion amongst it; then have lettice minced
+as small as the meat by it self, olives by themselves, capers by
+themselves, samphire by it self, broom-buds by it self, pickled
+mushrooms by themselves, or any of the materials abovesaid.
+
+Garnish the dish with oranges and lemons in quarters or slices, oyl
+and vinegar beaten together, and poured over all, _&c._
+
+
+  _To boil all manner of Land Fowl, as followeth._
+
+Turkey, Bustard Peacock, Capon, Pheasant, Pullet, Heath-pouts,
+Partridge, Chickens, Woodcocks, Stock-Doves, Turtle-Doves, tame
+Pigeons, wild Pigeons, Rails, Quails, Black-Birds, Thrushes,
+Veldifers, Snites, Wheatears, Larks, Sparrows, and the like.
+
+
+  _Sauce for the Land Fowl._
+
+Take boil'd prunes and strain them with the blood of the fowl,
+cinamon, ginger, and sugar, boil it to an indifferent thickness and
+serve it in saucers, and serve in the dish with the fowl, gravy,
+sauce of the same fowl.
+
+
+  _To boil Pigeons._
+
+Take Pigeons, and when you have farsed and boned them, fry them in
+butter or minced lard, and put to them broth, pepper, nutmeg, slic't
+ginger, cinamon beaten, coriander seed, raisins of the sun, currans,
+vinegar, and serve them with this sauce, being first steep'd in it
+four or five hours, and well stewed down.
+
+Or you may add some quince or dried cherries boil'd amongst.
+
+In summer you may use damsins, swet herbs chopped, grapes, bacon in
+slices, white-wine.
+
+Thus you may boil any small birds, Larks, Veldifers, Black-birds,
+_&c._
+
+
+  _Pottage in the French Fashion._
+
+Cut a breast of mutton into square bits or pieces, fry them in
+butter, & put them in a pipkin with some strong broth, pepper, mace,
+beaten ginger, and salt; stew it with half a pound of strained
+almonds, some mutton broth, crumbs of manchet, and some verjuyce;
+give it a warm, and serve it on sippets.
+
+If you would have it yellow, put in saffron; sometimes for change
+white-wine, sack, currans, raisins, and sometimes incorporated with
+eggs and grated cheese.
+
+Otherways change the colour green, with juyce of spinage, and put to
+it almonds strained.
+
+
+  _Pottage otherways in the French Fashion of Mutton, Kid, or Veal._
+
+Take beaten oatmeal and strain it with cold water, then the pot
+being boiled and scummed, put in your strained oatmeal, and some
+whole spinage, lettice, endive, colliflowers, slic't onions, white
+cabbidge, and salt; your pottage being almost boil'd, put in some
+verjuyce, and give it a warm or two; then serve it on sippets, and
+put the herbs on the meat.
+
+
+  _Pottage in the English Fashion._
+
+Take the best old pease you can get, wash and boil them in fair
+water, when they boil scum them, and put in a piece of interlarded
+bacon about two pound, put in also a bundle of mint, or other sweet
+herbs; boil them not too thick, serve the bacon on sippets in thin
+slices, and pour on the broth.
+
+
+  _Pottage without sight of Herbs._
+
+Mince your herbs and stamp them with your oatmeal, then strain them
+through a strainer with some of the broth of the pot, boil them
+among your mutton, & some salt; for your herbs take violet leaves,
+strawberry leaves, succory, spinage, lang de beef, scallions,
+parsley, and marigold flowers, being well boil'd, serve it on
+sippets.
+
+
+  _To make Sausages._
+
+Take the lean of a leg of pork, and four pound of beef-suet, mince
+them very fine, and season them with an ounce of pepper, half an
+ounce of cloves and mace, a handful of sage minced small, and a
+handful of salt; mingle all together, then brake in ten eggs, and
+but two whites; mix these eggs with the other meat, and fill the
+hogs guts; being filled, tie the ends, and boil them when you use
+them.
+
+
+  _Otherways._
+
+You may make them of mutton, veal, or beef, keeping the order
+abovesaid.
+
+
+  _To make most rare Sausages without skins._
+
+Take a leg of young pork, cut off all the lean, and mince it very
+small, but leave none of the strings or skins amongst it; then take
+two pound of beef-suet shred small, two handfuls of red sage,
+a little pepper, salt, and nutmeg, with a small peice of an onion;
+mince them together with the flesh and suet, and being finely
+minced, put the yolks of two or three eggs, and mix all together,
+make it into a paste, and when you will use it, roul out as many
+peices as you please in the form of an ordinary sausage, and fry
+them. This paste will keep a fortnight upon occasion.
+
+
+  _Otherways._
+
+Stamp half the meat and suet, and mince the other half, and season
+them as the former.
+
+
+  _To make Links._
+
+Take the fillet or a leg of pork, and cut it into dice work, with
+some of the fleak of the pork cut in the same form, season the meat
+with cloves, mace and pepper, a handful of sage fine minced, with a
+handful of salt; mingle all together, fill the guts and hang them in
+the air, and boil them when you spend them. These Links will serve
+to stew with divers kinds of meats.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION II.
+
+  _An hundred and twelve excellent wayes for the dressing of Beef._
+
+
+  _To boil Oxe-Cheeks._
+
+Take them and bone them, soak them in fair water four or five hours,
+then wash out the blood very clean, pair off the ruff of the mouth,
+and take out the balls of the eyes; then stuff them with sweet
+herbs, hard eggs, and fat, or beef-suet, pepper, and salt; mingle
+all together, and stuff them on the inside, prick both the insides
+together; then boil them amongst the other beef, and being very
+tender boild, serve them on brewis with interlarded bacon and
+_Bolonia_ sausages, or boiled links made of pork on the cheeks, cut
+the bacon in thin slices, serve them with saucers of mustard, or
+with green sauce.
+
+
+  _To dress Oxe-Cheeks Otherways._
+
+Take out the bones and the balls of the eyes, make the mouth very
+clean, soak it, and wash out the blood; then wipe it dry with a
+clean cloath, and season it with pepper, salt, and nutmeg; then put
+it in a pipkin or earthen pan, with two or three great onions, some
+cloves, and mace, cut the jaw bones in pieces, & cut out the teeth,
+lay the bones on the top of the meat, then put to it half a pint of
+claret wine, and half as much water; close up the pot or pan with a
+course piece of paste, and set it a baking in an oven over night for
+to serve next day at dinner, serve it on toasts of fine manchet
+fried, then have boil'd carrots and lay on it with toasts of manchet
+laid round the dish; as also fried greens to garnish it, and run it
+over with beaten butter. This way you may also dress a leg of beef.
+
+
+  _Or thus._
+
+Take them and cleanse them as before, then roast them, and season
+them with pepper, salt, and nutmeg, save the gravy, and being
+roasted put them in a pipkin with some claret wine, large mace,
+a clove or two, and some strong broth, stew them till they be very
+tender, then put to them some fryed onions, and some prunes, and
+serve them on toasts of fried bread, or slices of French bread, and
+slices of orange on them, garnish the dish with grated bread.
+
+
+  _To dress Oxe Cheeks in Stofado, or the Spanish fashion._
+
+Take the cheeks, bone them and cleanse them, then lay them in steep
+in claret or white-wine, and wine vinegar, whole cloves, mace,
+beaten pepper, salt, slic't nutmeg, slic't ginger, and six or seven
+cloves of garlick, steep them the space of five or six hours, and
+close them up in an earthen pot or pan, with a piece of paste, and
+the same liquor put to it, set it a baking over night for next day
+dinner, serve it on toasts of fine manchet fried: then have boil'd
+carrots and lay on it, with the toasts of manchet laid round the
+dish: garnish it with slic't lemons or oranges, and fried toasts,
+and garnish the dish with bay-leaves.
+
+
+  _To marinate Oxe-Cheeks._
+
+Being boned, roast or stew them very tender in a pipkin with some
+claret, slic't nutmegs, pepper, salt, and wine-vinegar; being tender
+stewed, take them up, and put to the liquor in a pipkin a quart of
+wine-vinegar, and a quart of white-wine, boil it with some bay
+leaves, whole pepper, a bundle of rosemary, tyme, sweet marjoram,
+savory, sage, and parsley, bind them very hard the streightest
+sprigs, boil also in the liquor large mace, cloves, slic't ginger,
+slic't nutmegs and salt; then put the cheeks into the barrel, and
+put the liquor to them, and some slic't lemons, close up the head
+and keep them. Thus you may do four or five heads together, and
+serve them hot or cold.
+
+
+  _Oxe Cheeks in Sallet._
+
+Take oxe cheeks being boned and cleansed, steep them in claret,
+white-wine, or wine vinegar all night, the next day season them with
+nutmegs, cloves, pepper, mace, and salt, roul them up, boil them
+tender in water, vinegar, and salt, then press them, and being cold,
+slice them in thin slices, and serve them in a clean dish with oyl
+and vinegar.
+
+
+  _To bake Oxe cheeks in a Pasty or Pie._
+
+Take them being boned and soaked, boil them tender in fair water,
+and cleanse them, take out the balls of the eyes, and season them
+with pepper, salt, and nutmeg, then have some beef-suet and some
+buttock beef minced and laid for a bed, then lay the cheeks on it,
+and a few whole cloves, make your Pastie in good crust; to a gallon
+of flower, two pound and a half of butter, five eggs whites and all,
+work the butter and eggs up dry into the flower, then put in a
+little fair water to make it up into a stiff paste, and work up all
+cold.
+
+
+  _To dress Pallets, Noses, and Lips of any Beast, Steer,
+    Oxe, or Calf._
+
+Take the pallats, lips, or noses, and boil them very tender, then
+blanch them, and cut them in little square pieces as broad as a
+sixpence, or like lard, fry them in sweet butter, and being fryed,
+pour away the butter, and put to it some anchovies, grated nutmeg,
+mutton gravy, and salt; give it a warm on the fire, and then dish it
+in a clean dish with the bottom first rubbed with a clove of
+garlick, run it over with beaten butter, juyce of oranges, fried
+parsley, or fried marrow in yolks of two eggs, and sage leaves.
+
+Sometimes add yolks of eggs strained, and then it is a fricase.
+
+
+  _Otherways._
+
+Take the pallets, lips, or noses, and boil them very tender, blanch
+them, and cut them two inches long, then take some interlarded bacon
+and cut it in the like proportion, season the pallets with salt, and
+broil them on paper; being tender broil'd put away the fat, and put
+them in a dish being rubbed with a clove of garlick, put some mutton
+gravy to them on a chaffing dish of coals, and some juyce of orange,
+_&c._
+
+
+  _To fricase Pallets._
+
+Take beef pallets being tender boil'd and blanched, season them with
+beaten cloves, nutmeg, pepper, salt, and some grated bread; then the
+pan being ready over the fire, with some good butter fry them brown,
+then put them in a dish, put to them good mutton gravy, and dissolve
+two or three anchovies in the sauce, a little grated nutmeg, and
+some juyce of lemons, and serve them up hot.
+
+
+  _To stew Pallets, Lips, and Noses._
+
+Take them being tender boild and blanched, put them into a pipkin,
+and cut to the bigness of a shilling, put to them some small
+cucumbers pickled, raw calves udders, some artichocks, potatoes
+boil'd or musk-mellon in square pieces, large mace, two or three
+whole cloves, some small links or sausages, sweetbreads of veal,
+some larks, or other small birds, as sparrows, or ox-eyes, salt,
+butter, strong broth, marrow, white-wine, grapes, barberries, or
+gooseberries, yolks of hard eggs, and stew them all together, serve
+them on toasts of fine French bread, and slic't lemon; sometimes
+thicken the broth with yolks of strained eggs and verjuyce.
+
+
+  _To marinate Pallets, Noses, and Lips._
+
+Take them being tender boil'd and blancht, fry them in sweet sallet
+oyl, or clarified butter, and being fryed make a pickle for them
+with whole pepper, large mace, cloves, slic't ginger, slic't nutmeg,
+salt and a bundle of sweet herbs, as rosemary, tyme, bay-leaves,
+sweet marjoram, savory, parsley, and sage; boil the spices and herbs
+in wine vinegar and white-wine, then put them in a barrel with the
+pallets, lips and noses, and lemons, close them up for your use, and
+serve them in a dish with oyl.
+
+
+  _To dress Pallets, Lips, and Noses, with Collops
+    of Mutton and Bacon._
+
+Take them being boild tender & blanch'd, cut them as broad as a
+shilling, as also some thin collops of interlarded bacon, and of a
+leg of mutton, finely hack'd with the back of a knife, fry them all
+together with some butter, and being finely fried, put out the
+butter, and put unto it some gravy, or a little mutton broth, salt,
+grated nutmeg, and a dissolved anchove; give it a warm over the fire
+and dish it, but rub the dish with a clove of garlick, and then run
+it over with butter, juyce of orange; and salt about the dish.
+
+
+  _To make a Pottage of Beef Pallets._
+
+Take beef pallets that are tender boi'd and blanched, cut each
+pallet in two pieces, and set them a stewing between two dishes with
+a fine piece of interlarded bacon, a handful of champignions, and
+five or six sweet-breads of veal, a ladle full of strong broth, and
+as much mutton gravy, an onion or two, two or three cloves, a blade
+or two of large mace, and an orange; as the pallets stew make ready
+a dish with the bottoms and tops of French bread slic't and steeped
+in mutton gravy, and the broth the pallets were stewed in; then you
+must have the marrow of two or three beef bones stewed in a little
+strong broth by it self in good big gobbets: and when the pallets,
+marrow, sweet-breads and the rest are enough, take out the bacon,
+onions, and spices, and dish up the aforesaid materials on the dish
+of steeped bread, lay the marrow uppermost in pieces, then wring on
+the juyce of two or three oranges, and serve it to the table very
+hot.
+
+
+  _To rost a dish of Oxe Pallets with great Oysters, Veal,
+    Sweet-breads, Lamb stones, peeping Chickens, Pigeons,
+    slices of interlarded Bacon, large Cock-combs,
+    and Stones, Marrow, Pistaches, and Artichocks._
+
+Take the oxe pallets and boil them tender, blanch them and cut them
+2 inches long, lard one half with smal lard, then have your chickens
+& pigeon peepers scalded, drawn, and trust; set them, and lard half
+of them; then have the lamb-stones, parboil'd and blanched, as also
+the combs, and cock-stones, next have interlarded bacon, and sage;
+but first spit the birds on a small bird-spit, and between each
+chicken or pigeon put on first a slice of interlarded bacon, and a
+sage leaf, then another slice of bacon and a sage leaf, thus do till
+all the birds be spitted; thus also the sweet-breads, lamb-stones,
+and combs, then the oysters being parboild, lard them with lard very
+small, and also a small larding prick, then beat the yolks of two or
+3 eggs, and mix them with a little fine grated manchet, salt,
+nutmeg, time, and rosemary minced very small, and when they are hot
+at the fire baste them often, as also the lambstones and
+sweet-breads with the same ingredients; then have the bottoms of
+artichocks ready boil'd, quartered, and fried, being first dipped in
+butter and kept warm, and marrow dipped in butter and fried, as also
+the fowls and other ingredients; then dish the fowl piled up in the
+middle upon another roast material round about them in the dish, but
+first rub the dish with a clove of garlick: the pallets by
+themselves, the sweet-breads by themselves, and the cocks stones,
+combs, and lamb-stones by themselves; then the artichocks, fryed
+marrow, and pistaches by themselves; then make a sauce with some
+claret wine, and gravy, nutmeg, oyster liquor, salt, a slic't or
+quartered onion, an anchove or two dissolved, and a little sweet
+butter, give it a warm or two, and put to it two or three slices of
+an orange, pour on the sauce very hot, and garnish it with slic't
+oranges and lemons.
+
+The smallest birds are fittest for this dish of meat, as wheat-ears,
+martins, larks, ox-eyes, quails, snites, or rails.
+
+
+  _Oxe Pallets in Jellies._
+
+Take two pair of neats or calves feet, scald them, and boil them in
+a pot with two gallons of water, being first very well boned, and
+the bone and fat between the claws taken out, and being well soaked
+in divers waters, scum them clean; and boil them down from two
+gallons to three quarts; strain the broth, and being cold take off
+the top and bottom, and put it into a pipkin with whole cinamon,
+ginger, slic't and quartered nutmeg, two or three blades of large
+mace, salt, three pints of white-wine, and half a pint of
+grape-verjuyce or rose vinegar, two pound and a half of sugar, the
+whites of ten eggs well beaten to froth, stir them all together in a
+pipkin, being well warmed and the jelly melted, put in the eggs, and
+set it over a charcoal-fire kindled before, stew it on that fire
+half an hour before you boil it up, and when it is just a boiling
+take it off, before you run it let it cool a little, then run it
+through your jelly bag once or twice; then the pallets being tender
+boild and blanched, cut them into dice-work with some lamb-stones,
+veal, sweet-breads, cock-combs, and stones, potatoes, or artichocks
+all cut into dice-work, preserved barberries, or calves noses, and
+lips, preserved quinces, dryed or green neats tongues, in the same
+work, or neats feet, all of these together, or any one of them; boil
+them in white-wine or sack, with nutmeg, slic't ginger, coriander,
+caraway, or fennil-seed, make several beds, or layes of these
+things, and run the jelly over them many times after one is cold,
+according as you have sorts of colours of jellies, or else put all
+at once; garnish it with preserved oranges, or green citron cut like
+lard.
+
+
+  _To bake Beef-Pallets._
+
+Provide pallets, lips, and noses, boild tender and blanched,
+cock-stones, and combs, or lamb stones, and sweet-breads cut into
+pieces, scald the stones, combs, and pallets slic't or in pieces as
+big as the lamb stones, half a pint of great oysters parboil'd in
+their own liquor, quarter'd dates, pistaches a handful, or pine
+kernels, a few pickled broom buds, some fine interlarded bacon
+slic't in thin slices being also scalded, ten chestnuts roasted &
+blanched; season all these together with salt, nutmeg, and a good
+quantity of large mace, fill the pie, and put to it good butter,
+close it up and bake it, make liquor for it, then beat some butter,
+and three or four yolks of eggs with white or claret wine, cut up
+the lid, and pour it on the meat, shaking it well together, then lay
+on slic't lemon and pickled barberries, _&c._
+
+
+  _To dress a Neats-Tongue boil'd divers ways._
+
+Take a Neats-tongue of three or four days powdering, being tender
+boil'd, serve it on cheat bread for brewis, dish on the tongue in
+halves or whole, and serve an udder with it being of the same
+powdering and salting, finely blanched, put to them the clear fat of
+the beef on the tongue, and white sippets round the dish, run them
+over with beaten butter, _&c._
+
+
+  _Otherways._
+
+For greater service two udders and two tongues finely blanched and
+served whole.
+
+Sometimes for variety you may make brewis with some fresh beef or
+good mutton broth, with some of the fat of the beef-pot; put it in a
+pipkin with some large mace, a handful of parsley and sorrel grosly
+chopped, and some pepper, boil them together, and scald the bread,
+then lay on the boil'd tongue, mace, and some of the herbs, run it
+over with beaten butter, slic't lemon, gooseberries, barberries, or
+grapes.
+
+Or for change, put some pared turnips boiling in fair water, & being
+tender boil'd, drain the water from them, dish them in a clean dish,
+and run them over with beaten butter, dish your tongues and udders
+on them, and your colliflowers on the tongues and udders, run them
+over with beaten butter; or in place of colliflowers, carrots in
+thin quarters, or sometimes on turnips and great boil'd onions, or
+butter'd cabbidge and carrots, or parsnips, and carrots buttered.
+
+
+  _Neats Tongues and a fresh Udder in Stoffado._
+
+Season them with pepper, salt, and nutmeg, then lard them with great
+lard, and steep them all night in claret-wine, wine vinegar, slic't
+nutmegs and ginger, whole cloves, beaten pepper, and salt; steep
+them in an earthen pot or pan, and cover or close them up, bake
+them, and serve them on sops of French bread, and the spices over
+them with some slic't lemon, and sausages or none.
+
+
+  _Neats Tongues stewed whole or in halves._
+
+Take them being tender boil'd, and fry them whole or in halves, put
+them in a pipkin with some gravy or mutton-broth, large mace, slic't
+nutmeg, pepper, claret, a little wine vinegar, butter, and salt;
+stew them well together, and being almost stewed, put to the meat
+two or three slices of orange, sparagus, skirrets, chesnuts, and
+serve them on fine sippets; run them over with beaten butter, slic't
+lemon, and boil'd marrow over all.
+
+Sometimes for the broth put some yolks of eggs, beaten with
+grape-verjuyce.
+
+
+  _To stew a Neats Tongue otherwayes._
+
+Make a hole in the but-end of it, and mince it with some fat bacon
+or beef-suet, season it with nutmeg, salt, the yolk of a raw egg,
+some sweet herbs minced small, & grated parmisan, or none, some
+pepper, or ginger, and mingle all together, fill the tongue and wrap
+it in a caul of veal, boil it till it will blanch, and being
+blancht, wrap about it some of the searsing with a caul of veal;
+then put it in a pipkin with some claret and gravy, cloves, salt,
+pepper, some grated bread, sweet herbs chopped small, fried onions,
+marrow boild in strong broth, and laid over all, some grapes,
+gooseberries, slic't orange or lemon, and serve it on sippets, run
+it over with beaten butter, and stale grated manchet to garnish the
+dish.
+
+Or sometimes in a broth called _Brodo Lardiero_.
+
+
+  _To hash or stew a Neats tongue divers wayes._
+
+Take a Neats-tongue being tender boil'd and blancht, slice it into
+thin slices, as big and as thick as a shilling, fry it in sweet
+butter; and being fried, put to it some strong broth, or good
+mutton-gravy, some beaten cloves, mace, nutmeg, salt, and saffron;
+stew them well together, then have some yolks of eggs dissolved with
+grape verjuyce, and put them into the pan, give them a toss or two,
+and the gravy and eggs being pretty thick, dish it on fine sippets.
+
+Or make the same, and none of those spices, but only cinamon, sugar,
+and saffron.
+
+Sometimes sliced as aforesaid, but in slices no bigger nor thicker
+than a three pence, and used in all points as before, but add some
+onions fried, with the tongue, some mushrooms, nutmegs, and mace;
+and being well stewed, serve it on fine sippets, but first rub the
+dish with a clove of garlick, and run all over with beaten butter,
+a shred lemon, and a spoonful of fair water.
+
+Sometimes you may add some boil'd chesnuts, sweet herbs, capers,
+marrow, and grapes or barberries.
+
+Or stew them with raisins put in a pipkin, with the sliced tongue,
+mace, slic't dates, blanched almonds, or pistaches, marrow,
+claret-wine, butter, salt, verjuyce, sugar, strong broth, or gravy;
+and being well stewed, dissolve the yolks of six eggs with vinegar
+or grape verjuyce, and dish it up on fine sippets, slic't lemon, and
+beaten butter over all.
+
+
+  _To marinate a Neats-Tongue either whole or in halves._
+
+Take seven or eight Neats-tongues, or Heifer, Calves, Sheeps, or any
+tongues, boil them till they will blanch; and being blanched, lard
+them or not lard them, as you please; then put them in a barrel,
+then make a pickle of whole pepper, slic't ginger, whole cloves,
+slic't nutmegs, and large mace: next have a bundle of sweet herbs,
+as tyme, rosemary; bay-leaves, sage-leaves, winter-savory, sweet
+marjoram, and parsley; take the streightest sprigs of these herbs
+that you can get, and bind them up hard in a bundle every sort by it
+self, and all into one; then boil these spices and herbs in as much
+wine vinegar and white wine as will fill the vessel where the
+tongues are, and put some salt and slic't lemons to them; close them
+up being cold, and keep them for your use upon any occasion; serve
+them with some of the spices, liquor, sweet herbs, sallet oyl, and
+slic't lemon or lemon-peel, Pack them close.
+
+
+  _To fricase Neats-Tongues._
+
+Being tender boil'd, slice them into thin slices, and fry them with
+sweet butter; being fried put away the butter, and put to them some
+strong gravy or broth, nutmeg, pepper, salt, some sweet herbs
+chopped small, as tyme, savory, sweet marjoram, and parsley; stew
+them well together, then dissolve some yolks of eggs with
+wine-vinegar or grape-verjuyce, some whole grapes or barberries. For
+the thickening use fine grated manchet, or almond-paste strained,
+and some times put saffron to it. Thus you may fricase any Udder
+being tender boil'd, as is before-said.
+
+
+  _To dress Neats-Tongues in Brodo Lardiero, or the Italian way._
+
+Boil a Neats-tongue in a pipkin whole, halves, or in gubbings till
+it may be blanched, cover it close, and put to it two or three
+blades of large mace, with some strong mutton or beef broth, some
+sack or white-wine, and some slices of interlarded bacon, scum it
+when it boils, and put to it large mace, nutmeg, ginger, pepper,
+raisins, two or three whole cloves, currans, prune, sage-leaves,
+saffron, and divers cherries; stew it well, and serve it in a fine
+clean scoured dish, on slices of French-Bread.
+
+
+  _To dress Neats-Tongues, as Beefs Noses, Lips, and Pallets._
+
+Take Neats-tongues, being tender boild and blancht, slice them thin,
+and fry them in sweet butter, being fried put away the butter, and
+put to them anchovies, grated nutmeg, mutton gravy, and salt; give
+them a warm over the fire, and serve them in a clean scoured dish:
+but first rub the dish with a clove of garlick, and run the meat
+over with some beaten butter, juyce of oranges, fried parsley, fried
+marrow, yolks of eggs, and sage leaves.
+
+
+  _To hash a Neats-tongue whole or in slices._
+
+Boil it tender and blanch it, then slice it into thin slices, or
+whole, put to it some boil'd or roast chesnuts, some strong broth,
+whole cloves, pepper, salt, claret wine, large mace and a bundle of
+sweet herbs; stew them all together very leisurely, and being stewed
+serve it on fine carved sippets, either with slic't lemon, grapes,
+gooseberries, or barberries, and run it over with beaten butter.
+
+
+  _To dry Neats Tongues._
+
+Take salt beaten very fine, and salt-peter of each alike, rub your
+tongues very well with the salts, and cover them all over with it,
+and as it wasts, put on more, when they are hard and stiff they are
+enough, then roul them in bran, and dry them before a soft fire,
+before you boil them, let them lie in pump water one night, and boil
+them in pump water.
+
+Otherways powder them with bay-salt, and being well smoakt, hang
+them up in a garret or cellar, and let them come no more at the fire
+till they be boil'd.
+
+
+  _To prepare a Neats-tongue or Udder to roast, a Stag, Hind,
+    Buck, Doe, Sheep, Hog, Goat, Kid, or Calf._
+
+Boil them tender and blanch them, being cold lard them, or roast
+them plain without lard, baste them with butter, and serve them on
+gallendine sauce.
+
+
+  _To roast A Neats Tongue._
+
+Take a Neats-tongue being tender boil'd, blanched, and cold, cut a
+hole in the but-end, and mince the meat that you take out, then put
+some sweet herbs finely minced to it, with a minced pippin or two,
+the yolks of eggs slic't, some minced beef-suet, or minced bacon,
+beaten ginger and salt, fill the tongue, and stop the end with a
+caul of veal, lard it and roast it; then make sauce with butter,
+nutmeg, gravy, and juyce of oranges; garnish the dish with slic't
+lemon, lemon peel and barberries.
+
+
+  _To roast a Neats-Tongue or Udder otherways._
+
+Boil it a little, blanch it, lard it with pretty big lard all the
+length of the tongue, as also udders; being first seasoned with
+nutmeg, pepper, cinamon, and ginger, then spit and roast them, and
+baste them with sweet butter; being rosted, dress them with grated
+bread and flower, and some of the spices abovesaid, some sugar, and
+serve it with juyce of oranges, sugar, gravy, and slic't lemon
+on it.
+
+
+  _To make minced Pies of a Neats tongue._
+
+Take a fresh Neats-tongue, boil, blanch, and mince it hot or cold,
+then mince four pound of beef-suet by it self, mingle them together,
+and season them with an ounce of cloves and mace beaten, some salt,
+half a preserved orange, and a little lemon-peel minced, with a
+quarter of a pound of sugar, four pound of currans, a little
+verjuyce, and rose-water, and a quarter of a pint of sack, stir all
+together, and fill your Pies.
+
+
+  _To bake Neats tongues to eat cold, according to these figures._
+
+Take the tongues being tender boil'd and blanched, leave on the fat
+of the roots of the tongue, and season them well with nutmeg,
+pepper, and salt; but first lard them with pretty big lard, and put
+them in the Pie with some whole cloves and some butter, close them
+and bake them in fine or course paste, made only of boiling liquor
+and flour, and baste the crust with eggs, pack the crust very close
+in the filling with the raw beef or mutton.
+
+
+  _To bake two Neats-tongues in a Pie to eat hot,
+    according to these Figures._
+
+Take one of the tongues, and mince it raw, then boil the other very
+tender, blanch it, and cut it into pieces as big as a walnut, lard
+them with small lard being cold & seasoned; then have another tongue
+being raw, take out the meat, and mince it with some beef-suet or
+lard: then lay some of the minced tongues in the bottom of the Pie,
+and the pieces on it; then make balls of the other meat as big as
+the pieces of tongue, with some grated bread, cream, yolks of eggs,
+bits of artichocks, nutmeg, salt, pepper, a few sweet herbs, and lay
+them in a Pie with some boild artichocks, marrow, grapes, chesnuts
+blanch't, slices of interlarded bacon, and butter; close it up &
+bake it, then liquor it with verjuyce, gravy, and yolks of eggs.
+
+
+  _To bake a Neats tongue hot otherways._
+
+Boil a fresh tongue very tender, and blanch it; being cold slice it
+into thin slices, and season it lightly with pepper, nutmeg,
+cinamon, and ginger finely beaten; then put into the pie half a
+pound of currans, lay the meat on, and dates in halves, the marrow
+of four bones, large mace, grapes, or barberries, and butter; close
+it up and bake it, and being baked, liquor it with white or claret
+wine, butter, sugar, and ice it.
+
+
+  _Otherways._
+
+Boil it very tender, and being blanched and cold, take out some of
+the meat at the but-end, mince it with some beef-suet, and season it
+with pepper, ginger beaten fine, salt, currans, grated bread, two or
+three yolks of eggs, raisins minced, or in place of currans,
+a little cream, a little orange minced, also sweet herbs chopped
+small: then fill the tongue and season it with the foresaid spices,
+wrap it in a caul of veal, and put some thin slices of veal under
+the tongue, as also thin slices of interlarded bacon, and on the top
+large mace, marrow, and barberries, and butter over all; close it up
+and bake it, being baked, liquor it, and ice it with butter, sugar,
+white-wine, or grape-verjuyce.
+
+For the paste a pottle of flower, and make it up with boiling
+liquor, and half a pound of butter.
+
+
+  _To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef._
+
+Draw them with parsley, rosemary, tyme, sweet marjoram, sage, winter
+savory, or lemon, or plain without any of them, fresh or salt, as
+you please; broach it, or spit it, roast it and baste it with
+butter; a good chine of beef will ask six hours roasting.
+
+For the sauce take strait tops of rosemary, sage-leaves, picked
+parsley, tyme, and sweet marjoram; and strew them in wine vinegar,
+and the beef gravy; or otherways with gravy and juyce of oranges and
+lemons. Sometimes for change in saucers of vinegar and pepper.
+
+
+  _To roast a Fillet of Beef._
+
+Take a fillet which is the tenderest part of the beef, and lieth in
+the inner part of the surloyn, cut it as big as you can, broach it
+on a broach not too big, and be careful not to broach it through the
+best of the meat, roast it leisurely, & baste it with sweet butter,
+set a dish to save the gravy while it roasts, then prepare sauce for
+it of good store of parsley, with a few sweet herbs chopp'd smal,
+the yolks of three or four eggs, sometimes gross pepper minced
+amongst them with the peel of an orange, and a little onion; boil
+these together, and put in a little butter, vinegar, gravy,
+a spoonful of strong broth, and put it to the beef.
+
+
+  _Otherways._
+
+Sprinkle it with rose-vinegar, claret-wine, elder-vinegar, beaten
+cloves, nutmeg, pepper, cinamon, ginger, coriander-seed,
+fennil-seed, and salt; beat these things fine, and season the fillet
+with it, then roast it, and baste it with butter, save the gravy,
+and blow off the fat, serve it with juyce of orange or lemon, and a
+little elder-vinegar.
+
+
+  _Or thus._
+
+Powder it one night, then stuff it with parsley, tyme, sweet
+marjoram, beets, spinage, and winter-savory, all picked and minced
+small, with the yolks of hard eggs mixt amongst some pepper, stuff
+it and roast it, save the gravy and stew it with the herbs, gravy,
+as also a little onion, claret wine, and the juyce of an orange or
+two; serve it hot on this sauce, with slices of orange on it,
+lemons, or barberries.
+
+
+  _To stew a fillet of Beef in the Italian Fashion._
+
+Take a young tender fillet of beef, and take away all the skins and
+sinews clean from it, put to it some good white-wine (that is not
+too sweet) in a bowl, wash it, and crush it well in the wine, then
+strow upon it a little pepper, and a powder called _Tamara_ in
+Italian, and as much salt as will season it, mingle them together
+very well, and put to it as much white-wine as will cover it, lay a
+trencher upon it to keep it down in a close pan with a weight on it,
+and let it steep two nights and a day; then take it out and put it
+into a pipkin with some good beef-broth, but put none of the pickle
+to it, but only beef-broth, and that sweet, not salt; cover it
+close, and set it on the embers, then put to it a few whole cloves
+and mace, let it stew till it be enough, it will be very tender, and
+of an excellent taste; serve it with the same broth as much as will
+cover it.
+
+To make this _Tamara_, take two ounces of coriander-seed, an ounce
+of anniseed, an ounce of fennel-seed, two ounces of cloves, and an
+ounce of cinamon; beat them into a gross powder, with a little
+powder of winter-savory, and put them into a viol-glass to keep.
+
+
+  _To make an excellent Pottage called Skinke._
+
+Take a leg of beef, and chop it into three pieces, then boil it in a
+pot with three pottles of spring-water, a few cloves, mace, and
+whole pepper: after the pot is scum'd put in a bundle of sweet
+morjoram, rosemary, tyme, winter-savory, sage, and parsley bound up
+hard, some salt, and two or three great onions whole, then about an
+hour before dinner put in three marrow bones and thicken it with
+some strained oatmeal, or manchet slic't and steeped with some
+gravy, strong broth, or some of the pottage; then a little before
+you dish up the Skinke, put into it a little fine powder of saffron,
+and give it a warm or two: dish it on large slices of French Bread,
+and dish the marrow bones on them in a fine clean large dish; then
+have two or three manchets cut into toasts, and being finely
+toasted, lay on the knuckle of beef in the middle of the dish, the
+marrow bones round about it, and the toasts round about the dish
+brim, serve it hot.
+
+
+  _To stew a Rump, or the fat end of a Brisket of Beef
+    in the French Fashion._
+
+Take a Rump of beef, boil it & scum it clean in a stewing pan or
+broad mouthed pipkin, cover it close, & let it stew an hour; then
+put to it some whole pepper, cloves, mace, and salt, scorch the meat
+with your knife to let out the gravy, then put in some claret-wine,
+and half a dozen of slic't onions; having boiled, an hour after put
+in some capers, or a handfull of broom-buds, and half a dozen of
+cabbidge-lettice being first parboil'd in fair water, and quartered,
+two or three spoonfuls of wine vinegar, and as much verjuyce, and
+let it stew till it be tender; then serve it on sippets of French
+bread, and dish it on those sippets; blow the fat clean off the
+broth, scum it, and stick it with fryed bread.
+
+
+  _A Turkish Dish of Meat._
+
+Take an interlarded piece of beef, cut it into thin slices, and put
+it into a pot that hath a close cover, or stewing-pan; then put it
+into a good quantity of clean picked rice, skin it very well, and
+put it into a quantity of whole pepper, two or three whole onions,
+and let this boil very well, then take out the onions, and dish it
+on sippets, the thicker it is the better.
+
+
+  _To boil a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock,
+    or Fillet of Beef poudered._
+
+Take any of these, and give them in Summer a weeks powdering, in
+Winter a fortnight, stuff them or plain; if you stuff them, do it
+with all manner of sweet herbs, fat beef minced, and some nutmeg;
+serve them on brewis, with roots of cabbidge boil'd in milk, with
+beaten butter. _&c._
+
+
+  _To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank,
+    or Neats-Tongues._
+
+Take any of the foresaid beef, as chine or fore-rib, & stuff it with
+penniroyal, or other sweet herbs, or parsley minced small, and some
+salt, prick in here & there a few whole cloves, roast it; and then
+take claret wine, wine vinegar, whole pepper, rosemary, and bayes,
+and tyme, bound up close in a bundle, and boil'd in some
+claret-wine, and wine-vinegar, make the pickle, and put some salt to
+it; then pack it up close in a barrel that will but just hold it,
+put the pickle to it, close it on the head, and keep it for your
+use.
+
+
+  _To stew Beef in gobbets, in the French Fashion._
+
+Take a flank of beef, or any part but the leg, cut it into slices or
+gobbits as big as a pullets egg, with some gobbits of fat, and boil
+it in a pot or pipkin with some fair spring water, scum it clean,
+and put to it an hour after it hath boil'd carrots, parsnips,
+turnips, great onions, salt, some cloves, mace, and whole pepper,
+cover it close, and stew it till it be very tender; then half an
+hour before dinner, put into it some picked tyme, parsley,
+winter-savory, sweet marjoram, sorrel and spinage, (being a little
+bruised with the back of a ladle) and some claret-wine; then dish it
+on fine sippets, and serve it to the table hot, garnish it with
+grapes, barberries, or gooseberries, sometimes use spices, the
+bottoms of boil'd artichocks put into beaten butter, and grated
+nutmeg, garnished with barberries.
+
+
+  _Stewed Collops of Beef._
+
+Take some of the buttock of beef, and cut it into thin slices cross
+the grain of the meat, then hack them and fry them in sweet butter,
+and being fryed fine and brown put them in a pipkin with some strong
+broth, a little claret wine, and some nutmeg, stew it very tender;
+and half an hour before you dish it, put to it some good gravy,
+elder-vinegar, and a clove or two; when you serve it, put some juyce
+of orange, and three or four slices on it, stew down the gravy
+somewhat thick, and put into it when you dish it some beaten butter.
+
+
+  _Olives of Beef stewed and roast._
+
+Take a buttock of beef, and cut some of it into thin slices as broad
+as your hand, then hack them with the back of a knife, lard them
+with small lard, and season them with pepper, salt, and nutmeg, then
+make a farsing with some sweet herbs, tyme, onions, the yolks of
+hard eggs, beef-suet or lard all minced, some salt, barberries,
+grapes or gooseberris, season it with the former spices lightly, and
+work it up together, then lay it on the slices, and roul them up
+round with some caul of veal, beef, or mutton, bake them in a dish
+within the oven, or roast them, then put them in a pipkin with some
+butter, and saffron, or none; blow off the fat from the gravy, and
+put it to them, with some artichocks, potato's, or skirrets
+blanched, being first boil'd, a little claret-wine, and serve them
+on sippets with some slic't orange, lemon, barberries, grapes or
+gooseberries.
+
+
+  _To Make a Hash of raw Beef._
+
+Mince it very small with some beef-suet or lard, and some sweet
+herbs, some beaten cloves and mace, pepper, nutmeg and a whole onion
+or two, stew all together in a pipkin, with some blanched chesnuts,
+strong broth, and some claret; let it stew softly the space of three
+hours, that it may be very tender, then blow off the fat, dish it,
+and serve it on sippets, garnish it with barberries, grapes, or
+gooseberries.
+
+
+  _To make a Hash of Beef otherways._
+
+Take some of the buttock, cut it into thin slices, and hack them
+with the back of your knife, then fry them with sweet butter, and
+being fried put them into a pipkin with some claret, strong broth,
+or gravy, cloves, mace, pepper, salt, and sweet butter; being tender
+stewed serve them on fine sippets, with slic't lemon, grapes,
+barberries, or goosberries, and rub the dish with a clove of
+garlick.
+
+
+  _Otherways._
+
+Cut some buttock-beef into thin slices, and hack it with the back of
+a knife, then have some slices of interlarded bacon; stew them
+together in a pipkin, with some gravy, claret-wine, and strong
+broth, cloves, mace, pepper, and salt; being tender stewed, serve it
+on French bread sippets.
+
+
+  _Otherways._
+
+Being roasted and cold cut it into very fine thin slices, then put
+some gravy to it, nutmeg, salt, a little thin slic't onion, and
+claret-wine, stew it in a pipkin, and being well stewed dish it and
+serve it up, run it over with beaten butter and slic't lemon,
+garnish the dish with sippets, _&c._
+
+
+  _Carbonadoes of Beef, raw, roasted, or toasted._
+
+Take a fat surloin, or the fore-rib, and cut it into steaks half an
+inch thick, sprinkle it with salt, and broil it on the embers on a
+very temperate fire, and in an hour it will be broild enough; then
+serve it with gravy, and onions minced and boil'd in vinegar, and
+pepper, or juyce of oranges, nutmeg, and gravy, or vinegar, and
+pepper only, or gravy alone.
+
+Or steep the beef in claret wine, salt, pepper, nutmeg, and broil
+them as the former, boil up the gravy where it was steeped, and
+serve it for sauce with beaten butter.
+
+As thus you may also broil or toast the sweet-breads when they are
+new, and serve them with gravy.
+
+
+  _To Carbonado, broil or toast Beef in the Italian fashion._
+
+Take the ribs, cut them into steaks & hack them, then season them
+with pepper, salt, and coriander-seed, being first sprinkled with
+rose-vinegar, or elder vinegar, then lay them one upon another in a
+dish the space of an hour, and broil or toast them before the fire,
+and serve them with the gravy that came from them, or juyce of
+orange and the gravy boild together. Thus also you may do heifers'
+udders, oxe-cheeks, or neats-tongues, being first tender broild or
+roasted.
+
+In this way also you may make Scotch Collops in thin slices, hack
+them with your knife, being salted, and fine and softly broil'd
+serve them with gravy.
+
+
+  _Beef fried divers ways, raw or roasted._
+
+1. Cut it in slices half an inch thick, and three fingers broad,
+salt it a little, and being hacked with the back of your knife, fry
+it in butter with a temperate fire.
+
+2. Cut the other a quarter of an inch thick; and fry it as the
+former.
+
+3. Cut the other collop to fry as thick as half a crown, and as long
+as a card: hack them and fry them as the former, but fry them not to
+hard.
+
+Thus you may fry sweetbreads of the beef.
+
+
+  _Beef fried otherways, being roasted and cold._
+
+Slice it into good big slices, then fry them in butter, and serve
+them with butter and vinegar, garnish them with fried parsley.
+
+
+  _Sauces for the raw fried Beef._
+
+  1. Beaten butter, with slic't lemon beaten together.
+
+  2. Gravy and butter.
+
+  3. Mustard, butter, and vinegar.
+
+  4. Butter, vinegar, minced capers, and nutmeg.
+
+For the garnish of this fried meat, either parsley, sage, clary,
+onions, apples, carrots, parsnips, skirrets, spinage, artichocks,
+pears, quinces, slic't oranges, or lemons, or fry them in butter.
+
+Thus you may fry sweet-breads, udders, and tongues in any of the
+foresaid ways, with the same sauces and garnish.
+
+
+  _To bake Beef in Lumps several ways, or Tongues in lumps raw,
+    or Heifer Udders raw or boil'd._
+
+Take the buttock, brisket, fillet, or fore-rib, cut it into gobbets
+as big as a pullets egg, with some equal gobbets of fat, season them
+with pepper, salt, and nutmeg, and bake them with some butter or
+none.
+
+Make the paste with a quarter of a pound of butter, and boiling
+liquor, boil the butter in the liquor, make up the paste quick and
+pretty stiff for a round Pie.
+
+
+  _To bake Beef, red-Deer-fashion in Pies or Pasties either Surloin,
+    Brisket, Buttock, or Fillet, larded or not._
+
+Take the surloin, bone it, and take off the great sinew that lies on
+the back, lard the leanest parts of it with great lard, being
+season'd with nutmegs, pepper, and lard three pounds; then have for
+the seasoning four ounces of pepper, four ounces of nutmegs, two
+ounces of ginger, and a pound of salt, season it and put it into the
+Pie: but first lay a bed of good sweet butter, and a bay-leaf or
+two, half an ounce of whole cloves, lay on the venison, then put on
+all the rest of the seasoning, with a few more cloves, good store of
+butter, and a bay-leaf or two, close it up and bake it, it will ask
+eight hours soaking, being baked and cold, fill it up with clarified
+butter, serve it, and a very good judgment shall not know it from
+red Deer. Make the paste either fine or course to bake it hot or
+cold; if for hot half the seasoning, and bake it in fine paste.
+
+To this quantity of flesh you may have three gallons of fine flower
+heapt measure, and three pound of butter; but the best way to bake
+red deer, is to bake it in course paste either in pie or pasty, make
+it in rye meal to keep long.
+
+Otherways, you may make it of meal as it comes from the mill, and
+make it only of boiling water, and no stuff in it.
+
+
+  _Otherways to be eaten cold._
+
+Take two stone of buttock beef, lard it with great lard, and season
+it with nutmeg, pepper, and the lard, then steep it in a bowl, tray,
+or earthen pan, with some wine-vinegar, cloves, mace, pepper, and
+two or three bay-leaves: thus let it steep four or five days, and
+turn it twice or thrice a day: then take it and season it with
+cloves, mace, pepper, nutmeg, and salt; put it into a pot with the
+back-side downward, with butter under it, and season it with a good
+thick coat of seasoning, and some butter on it, then close it up and
+bake it, it will ask six or seven hours baking. Being baked draw it,
+and when it is cold pour out the gravy, and boil it again in a
+pipkin, and pour it on the venison, then fill up the pot with the
+clarified butter, _&c._
+
+
+  _To make minced Pies of Beef._
+
+Take of the buttock of beef, cleanse it from the skins, and cut it
+into small pieces, then take half as much more beef-suet as the
+beef, mince them together very small, and season them with pepper,
+cloves, mace, nutmeg, and salt; then have half as much fruit as
+meat, three pound of raisins, four pound of currans, two pound of
+prunes, _&c._ or plain without fruit, but only seasoned with the
+same spices.
+
+
+  _To make a Collar of Beef._
+
+Take the thinnest end of a coast of beef, boil it a little and lay
+in pump water, & a little salt three days, shifting it once a day;
+the last day put a pint of claret wine to it, and when you take it
+out of the water let it lie two or three hours a draining; then cut
+it almost to the end in three slices, and bruise a little cochinel
+and a very little allum, and mingle it with a very little claret
+wine, colour the meat all over with it; then take a douzen of
+anchoves, wash and bone them, lay them on the beef, & season it with
+cloves, pepper, mace, two handfuls of salt, a little sweet marjoram,
+and tyme; & when you make it up, roull the innermost slice first, &
+the other two upon it, being very well seasoned every where and bind
+it up hard with tape, then put it into a stone pot a little bigger
+than the collar, and pour upon it a pint of claret wine, and half a
+pint of wine vinegar, a sprig of rosemary, and a few bay-leaves;
+bake it very well, and before it be quite cold, take it out of the
+pot, and you may keep it dry as long as you please.
+
+
+  _To bake a Flank of Beef in a Collar._
+
+Take flank of beef, and lay it in pump water four days and nights,
+shift it twice a day, then take it out & dry it very well with clean
+cloaths, cut it in three layers, and take out the bones and most of
+the fat; then take three handfuls of salt, and good store of sage
+chopped very small, mingle them, and strew it between the three
+layers, and lay them one upon another; then take an ounce of cloves
+and mace, and another of nutmegs, beat them very well, and stew it
+between the layers of beef, roul it up close together, then take
+some packthred and tie it up very hard, put it in a long earthen
+pot, which is made of purpose for that use, tie up the top of the
+pot with cap paper, and set it in an oven; let it stand eight hours,
+when you draw it, and being between hot and cold, bind it up round
+in a cloth, tie it fast at both ends with packthred, and hang it up
+for your use.
+
+Sometimes for variety you may use slices of bacon btwixt the layers,
+and in place of sage sweet herbs, and sometimes cloves of garlick.
+Or powder it in saltpeter four or five days, then wash it off, roul
+it and use the same spices as abovesaid, and serve it with mustard
+and sugar, or Gallendine.
+
+
+  _To stuff Beef with Parsley to serve cold._
+
+Pick the parsley very fine and short, then mince some suet not to
+small, mingle it with the parsley, and make little holes in ranks,
+fill them hard and full, and being boiled and cold, slice it into
+thin slices, and serve it with vinegar and green parsley.
+
+
+  _To make Udders either in Pie or Pasty,
+    according to these Figures._
+
+Take a young Udder and lard it with great lard, being seasoned with
+nutmeg, pepper, cloves, and mace, boil it tender, and being cold
+wrap it in a caul of veal, but first season it with the former
+spices and salt; put it in the Pie with some slices of veal under
+it, season them, and some also on the top, with some slices of lard
+and butter; close it up, and being baked, liquor it with clarified
+butter. Thus for to eat cold; if hot, liquor it with white-wine,
+gravy and butter.
+
+
+  _To bake a Heifers Udder in the Italian fashion._
+
+The Udder being boil'd tender, and cold, cut it into dice-work like
+small dice, and season them with some cloves, mace, cinamon, ginger,
+salt, pistaches, or pine-kernels, some dates, and bits of marrow;
+season the aforesaid materials lightly and fit, make your Pie not
+above an inch high, like a custard, and of custard-paste, prick it,
+and dry it in the oven, and put in the abovesaid materials; put to
+it also some custard-stuff made of good cream, ten eggs, and but
+three whites, sugar, salt, rose-water, and some dissolved musk; bake
+it and stick it with slic't dates, canded pistaches, and scrape fine
+sugar on it.
+
+Otherways, boil the udder very tender, & being cold slice it into
+thin slices, as also some thin slices of parmisan & interlarded
+bacon, some sweet herbs chopt small, some currans, cinamon, nutmeg,
+sugar, rose-water, and some butter, make three bottoms of the
+aforesaid things in a dish, patty-pan, or pie, with a cut cover, and
+being baked, scrape sugar on it, or rice it.
+
+
+  _Otherways to eat hot._
+
+Take an Udder boil'd and cold, slice it into thin slices, and season
+it with pepper, cinamon, nutmeg, ginger, and salt, mingle some
+currans among the slices and fill the pie; put some dates on the
+top, large mace, barberries, or grapes, butter, and the marrow of 2
+marrow-bones, close it up and bake it, being baked ice it; but
+before you ice it, liquor it with butter, verjuyce and sugar.
+
+
+  _To stew Calves or Neats Feet._
+
+Boil and blanch them, then part them in halves, and put them into a
+pipkin with some strong broth, a little powder of saffron, sweet
+butter, pepper, sugar, and some sweet herbs finely minced, let them
+stew an hour and serve them with a little grape verjuyce, stewed
+among them.
+
+Neats feet being soust serve them cold with mustard.
+
+
+  _To make a fricase of Neats-Feet._
+
+Take them being boild and blancht, fricase them with some butter,
+and being finely fried make a sauce with six yolks of eggs,
+dissolved with some wine-vinegar, grated nutmeg, and salt.
+
+
+  _Otherways._
+
+First bone and prick them clean, then being boiled, blanched, or
+cold, cut them into gubbings, and put them in a frying-pan with a
+ladle-full of strong broth, a piece of butter, and a little salt;
+after they have fried awhile, put to them a little chopt parsley,
+green chibbolds, young spear-mint, and tyme, all shred very small,
+with a little beaten pepper: being almost fried, make a lear for
+them with the yolks of four or five eggs, some mutton gravy,
+a little nutmeg, and the juyce of a lemon wrung therein; put this
+lear to the neats feet as they fry in the pan, then toss them once
+or twice, and so serve them.
+
+
+  _Neats Feet larded, and roasted on a spit._
+
+Take neats feet being boil'd, cold, and blanched, lard them whole,
+and then roast them, being roasted, serve them with venison sauce
+made of claret wine, wine-vinegar, and toasts of houshold bread
+strained with the wine through a strainer, with some beaten cinamon
+and ginger, put it in a dish or pipkin, and boil it on the fire,
+with a few whole cloves, stir it with a sprig of rosemary, and make
+it not too thick.
+
+
+  _To make Black Puddings of Beefers Blood._
+
+Take the blood of a beefer when it is warm, put in some salt, and
+then strain it, and when it is through cold put in the groats of
+oatmeal well pic't, and let it stand soaking all night, then put in
+some sweet herbs, pennyroyal, rosemary, tyme, savoury, fennil, or
+fennil-seed, pepper, cloves, mace, nutmegs, and some cream or good
+new milk; then have four or five eggs well beaten, and put in the
+blood with good beef-suet not cut too small; mix all well together
+and fill the beefers guts, being first well cleansed, steeped, and
+scalded.
+
+
+  _To dress a Dish of Tripes hot out of the pot or pan._
+
+Being tender boil'd, make a sauce with some beaten butter, gravy,
+pepper, mustard, and wine-vinegar, rub a dish with a clove of
+garlick, and dish them therein; then run the sauce over them with a
+little bruised garlick amongst it, and a little wine vinegar
+sprinkled over the meat.
+
+
+  _To make Bolonia-Sausages._
+
+Take a good leg of pork, and take away all the fat, skins, and
+sinews, then mince and stamp it very fine in a wooden or brass
+mortar, weigh the meat, and to every five pound thereof take a pound
+of good lard cut as small as your little finger about an inch long,
+mingle it amongst the meat, and put to it half an ounce of whole
+cloves, as much beaten pepper, with the same quantity of nutmegs and
+mace finely beaten also, an ounce of whole carraway-seed, salt eight
+ounces, cocherel bruised with a little allom beaten and dissolved in
+sack, and stamped amongst the meat: then take beefers guts, cut of
+the biggest of the small guts, a yard long, and being clean scoured
+put them in brine a week or eight days, it strengthens and makes
+them tuff to hold filling. The greatest skill is in the filling of
+them, for if they be not well filled they will grow rusty; then
+being filled put them a smoaking three or four days, and hang them
+in the air, in some _Garret_ or in a _Cellar_, for they must not
+come any more at the fire; and in a quarter of a year they will be
+eatable.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION III.
+
+  _The A-la-mode ways of dressing the Heads of any Beasts._
+
+
+  _To boil a Bullocks Cheek in the Italian way._
+
+Break the bones and steep the head in fair water, shift it, and
+scrape off the slime, let it lie thus in steep about twelve hours,
+then boil in fair water with some _Bolonia_ sausage and a piece of
+interlarded bacon; the cheeks and the other materials being very
+tender boiled, dish it up and serve it with some flowers and greens
+on it, and mustard in saucers.
+
+
+  _To stew Bullocks Cheeks._
+
+Take the Cheeks being well soaked or steeped, spit and half roast
+them, save the gravy, and put them into a pipkin with some
+claret-wine, gravy, and some strong broth, slic't nutmeg, ginger,
+pepper, salt and some minced onions fried; stew it the space of two
+hours on a soft fire, and being finely stewed, serve it on carved
+sippets.
+
+
+  _Otherways._
+
+Take out the bones, balls of the eyes, and the ruff of the mouth,
+steep it well in fair water and shift it often: being well cleans'd
+from the blood and slime, take it out of the water, wipe it dry, and
+season it with nutmeg, pepper, and salt, put them in an earthen pot
+one upon another, and put to them a pint of claret wine, a few whole
+cloves, a little fair water, and two three whole onions; close up
+the pot and bake it, it will ask six hours bakeing; being tender
+baked, serve it on toasts of fine manchet.
+
+
+  _Or thus._
+
+Being baked or stewed, you may take out the bones and lay them close
+together, pour the liquor to them, and being cold slice them into
+slices, and serve them cold with mustard and sugar.
+
+
+  _To boil a Calves Head._
+
+Take the head, skin, and all unflayed, scald it, and soak it in fair
+water a whole night or twelve hours, then take out the brains and
+boil them with some sage, parsley, or mint; being boil'd chop them
+small together, butter them and serve them in a dish with fine
+sippets about them, the head being finely cleansed, boil it in a
+clean cloth and close it up together again in the cloth; being
+boil'd, lay it one side by another with some fine slices of boil'd
+bacon, and lay some fine picked parsley upon it, with some borage or
+other flowers.
+
+
+  _To hash a Calves Head._
+
+Take a calves head well steeped and cleansed from the blood and
+slime, boil it tender, then take it up and let it be through cold,
+cut it into dice-work, as also the brains in the same form, and some
+think slices interlarded bacon being first boil'd put some
+gooseberries to them, as also some gravy or juyce of lemon or
+orange, and some beaten butter; stew all together, and being finely
+stewed, dish it on carved sippets, and run it over with beaten
+butter.
+
+
+  _Otherways._
+
+The head being boil'd and cold, slice is in to thin slices, with
+some onions and the brains in the same manner, then stew them in a
+pipkin with some gravy or strong mutton, broth, with nutmeg, some
+mushrooms, a little white wine and beaten butter; being well stewed
+together dish them on fine sippets, and garnish the meat with slic't
+lemon or barberries.
+
+
+  _To souce a Calves Head._
+
+First scald it and bone it, then steep it in fair water the space of
+six hour, dry it with a clean cloth, and season it with some salt
+and bruised garlick (or none) then roul it up in a collar, bind it
+close, and boil it in white wine, water, and salt; being boil'd keep
+it in that souce drink, and serve it in the collar, or slice it, and
+serve it with oyl, vinegar, and pepper. This dish is very rare, and
+to a good judgment scarce discernable.
+
+
+  _To roast a Calves head._
+
+Take a calves head, cleave it and take out the brains, skins, and
+blood about it, then steep them and the head in fair warm water the
+space of four or five hours, shift them three or four times and
+cleanse the head; then boil the brains, & make a pudding with some
+grated bread, brains, some beef-suet minced small, with some minced
+veal & sage; season the pudding with some cloves, mace, salt,
+ginger, sugar, five yolks of eggs, & saffron; fill the head with
+this pudding, then close it up and bind it fast with some
+packthread, spit it, and bind on the caul round the head with some
+of the pudding round about it, rost it & save the gravy, blow off
+the fat, and put to the gravy; for the sauce a little white-wine,
+a slic't nutmeg & a piece of sweet butter, the juyce of an orange,
+salt, and sugar. Then bread up the head with some grated bread;
+beaten cinamon, minced lemon peel, and a little salt.
+
+
+  _To roast a Calves Head with Oysters._
+
+Split the head as to boil, and take out the brains washing them very
+well with the head, cut out the tongue, boil it a little, and blanch
+it, let the brains be parbol'd as well as tongue, then mince the
+brains and tongue, a little sage, oysters, beef-suet, very small;
+being finely minced, mix them together with three or four yolks of
+eggs, beaten ginger, pepper, nutmegs, grated bread, salt, and a
+little sack, if the brains and eggs make it not moist enough. This
+being done parboil the calves head a little in fair water, then take
+it up and dry it well in a cloth filling the holes where the brains
+and tongue lay with this farsing or pudding; bind it up close
+together, and spit it, then stuff it with oysters being first
+parboil'd in their own liquor, put them into a dish with minced
+tyme, parsley, mace, nutmeg, and pepper beaten very small; mix all
+these with a little vinegar, and the white of an egg, roul the
+oysters in it, and make little holes in the head, stuff it as full
+as you can, put the oysters but half way in, and scuer in them with
+sprigs of tyme, roast it and set the dish under it to save the
+gravy, wherein let there be oysters, sweet herbs minced, a little
+white-wine and slic't nutmeg. When the head is roasted set the dish
+wherein the sauce is on the coals to stew a little, then put in a
+piece of butter, the juyce of an orange, and salt, beating it up
+together: dish the head, and put the sauce to it, and serve it up
+hot to the table.
+
+
+  _To bake a Calves Head in Pye or Pasty to eat hot or cold._
+
+Take a calves head and cleave it, then cleanse it & boil it, and
+being almost boil'd, take it up, & take it from the bones as whole
+as you can, when it is cold stuff it with sweet herbs, yolks of raw
+eggs, both finely minced with some lard or beef-suet, and raw veal;
+season it with nutmeg, pepper, and salt, brake two or three raw eggs
+into it; and work it together, and stuff the cheeks: the Pie being
+made, season the head with the spices abovesaid, and first lay in
+the bottom of the Pie some thin slices of veal, then lay on the
+head, and put on it some more seasoning, and coat it well with the
+spices, close it up with some butter, and bake it, being baked
+liquor it with clarified butter, and fill it up.
+
+If you bake the aforesaid Pie to eat hot, give it but half the
+seasoning, and put some butter to it, with grapes, or gooseberries
+or barberries; then close it up and bake it, being baked liquor it
+with gravy and butter beat up thick together; with the juyce of two
+oranges.
+
+
+  _To make a Calves-foot Pye, or Neats-foot Pie, or Florentine
+    in a dish of Puff-Paste; but the other Pye in short paste,
+    and the Dish of Puff._
+
+Take two pair of calves feet, and boil them tender & blanch them,
+being cold bone them & mince them very small, and season them with
+pepper, nutmeg, cinamon, and ginger lightly, and a little salt, and
+a pound of currans, a quarter of a pound of dates, slic't, a quarter
+of a pound of fine sugar, with a little rose-water verjuyce, & stir
+all together in a dish or tray, and lay a little butter in the
+bottom of the Pie, & lay on half the meat in the Pie; then have the
+marrow of three marrow-bones, and lay that on the meat in the Pie,
+and the other half of the meat on the marrow, & stick some dates on
+the top of the meat & close up the Pie, & bake it, & being half
+bak't liquor it with butter, white-wine, or verjuyce, and ice it,
+and set in the oven again till it be iced, and ice it with butter,
+rose-water, and sugar.
+
+Or you may bake them in halves with the bones in, and use for change
+some grapes, gooseberries, or barberries, with currans or without,
+and dates in halves, and large mace.
+
+
+  _To Stew a Calves-Head._
+
+First boil it in fair water half an hour, then take it up and pluck
+it pieces, then put it into a pipkin with great oysters and some of
+the broth, which boil'd it, (if you have no stronger) a pint of
+white-wine or claret, a quarter of a pound of interlarded bacon,
+some blanched chesnuts, the yolks of three or four hard eggs cut
+into halves, sweet herbs minced, and a little horseradish-root
+scraped, stew all these an hour, then slice the brains (being
+parboil'd) and strew a little ginger, salt, and flower, you may put
+in some juyce of spinage, and fry them green with butter; then dish
+the meat, and lay the fried brains, oysters, chesnuts, half yolks of
+eggs, and sippet it, serve it up hot to the table.
+
+
+  _To hash a Calves Head._
+
+Take a calves-head, boil it tender, and let it be through cold, then
+take one half and broil or roast it, do it very white and fair, then
+take the other half and slice it into thin slices, fry it with
+clarified butter fine and white, then put it in a dish a stewing
+with some sweet herbs, as rosemary, tyme, savory, salt, some
+white-wine or claret, some good roast mutton gravy, a little pepper
+and nutmeg; then take the tongue being ready boil'd, and a boil'd
+piece of interlarded bacon, slice it into thin slices, and fry it in
+a batter made of flower, eggs, nutmeg, cream, salt, and sweet herbs
+chopped small, dip the tongue & bacon into the batter, then fry them
+& keep them warm till dinner time, season the brains with nutmegs,
+sweet herbs minced small, salt, and the yolks of three or four raw
+eggs, mince all together, and fry them in spoonfuls, keep them warm,
+then the stewed meat being ready dish it, and lay the broild side of
+the head on the stewed side, then garnish the dish with the fried
+meats, some slices of oranges, and run it over with beaten butter
+and juyce of oranges.
+
+
+  _To boil A Calves Head._
+
+Take a calves head being cleft and cleansed, and also the brains,
+boil the head very white and fine, then boil the brains with some
+sage and other sweet herbs, as tyme and sweet marjoram, chop and
+boil them in a bag, being boil'd put them out and butter them with
+butter, salt, and vinegar, serve them in a little dish by themselves
+with fine thin sippits about them.
+
+Then broil the head, or toast it against the fire, being first
+salted and scotched with your knife, baste it with butter, being
+finely broil'd, bread it with fine manchet and fine flour, brown it
+a little and dish it on a sauce of gravy, minced capers; grated
+nutmeg, and a little beaten butter.
+
+
+  _To bake Lamb._
+
+Season Lamb (as you may see in page 209) with nutmegs, pepper, and
+salt, as you do veal, (in page ___) or as you do chickens, in pag.
+197, & 198. for hot or cold pies.
+
+
+  _To boil a Lambs Head in white broth._
+
+Take a lambs head, cleave it, and take out the brains, then open the
+pipes of the appurtenances, and wash and soak the meat very clean,
+set it a boiling in fair water & when it boils scum it, & put in
+some large mace, whole cinamon, slic't dates, some marrow, & salt, &
+when the heads is boil'd, dish it up on fine carved sippets, & trim
+the dish with scraping sugar: then strain six or seven yolks of eggs
+with sack or white-wine, and a ladleful of cream, put it into the
+broth, and give it a warm on the fire, stir it, and broth the head,
+then lay on the head some slic't lemon, gooseberries, grapes, dates,
+and large mace.
+
+
+  _To stew a Lambs Head._
+
+Take a lambs head, cleave it, and take out the brains, wash and pick
+the head from the slime and filth, and steep it in fair water, shift
+it twice in an hour, as also the appurtenances, then set it a
+boiling on the fire with some strong broth, and when it boils scum
+it, and put in a large mace or two, some capers, quarters of pears,
+a little white wine, some gravy, marrow, and some marigold flowers;
+being finely stewed, serve it on carved sippets, and broth it, lay
+on it slic't lemon, and scalded gooseberries or barberries.
+
+
+  _To boil a Lambs Head otherways._
+
+Make a forcing or pudding of the brains, being boil'd and cold cut
+them into bits, then mince a little veal or lamb with some
+beef-suet, and put to it some grated bread, nutmeg, pepper, salt,
+some sweet herbs minced, small, and three or four raw eggs, work all
+together, and fill the head with this pudding, being cleft, steeped,
+and after dried in a clean cloth, stew it in a stewing-pan or
+between two dishes with some strong broth; then take the remainder
+of this forcing or pudding, and make it into balls, put them a
+boiling with the head, and add some white-wine, a whole onion, and
+some slic't pipins or pears, or square bits like dice, some bits of
+artichocks, sage-leaves, large mace, and lettice boil'd and
+quartered, and put in beaten butter; being finely stewed, dish it up
+on sippets, and put the balls and the other materials on it, broth
+it and run it over with beaten butter and lemon.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION IV.
+
+  _The rarest Ways of dressing of all manner of Roast Meats,
+    either of Flesh or Fowl, by Sea or land,
+    with their Sauces that properly belong to them._
+
+
+  _Divers ways of breading or dredging of Meats and Fowl._
+
+  1. Grated bread and flower.
+
+  2. Grated bread, and sweet herbs minced, and dried, or beat to
+  powder, mixed with the bread.
+
+  3. Lemon in powder, or orange peel mixt with bread and flower,
+  minced small or in powder.
+
+  4. Cinamon, bread, flour, sugar made fine or in powder.
+
+  5. Grated bread, Fennil seed, coriander-seed, cinamon, and sugar.
+
+  6. For pigs, grated bread, flour, nutmeg, ginger, pepper, sugar; but
+  first baste it with the jucye of lemons, or oranges, and the yolks
+  of eggs.
+
+  7. Bread, sugar, and salt mixed together.
+
+
+  _Divers Bastings for roast Meats._
+
+  1. Fresh butter.
+
+  2. Clarified suet.
+
+  3. Claret wine, with a bundle of sage, rosemary, tyme, and parsley,
+  baste the mutton with these herbs and wine.
+
+  4. Water and salt.
+
+  5. Cream and melted butter, thus flay'd pigs commonly.
+
+  6. Yolks of eggs, juyce of oranges and biskets, the meat being
+  almost rosted, comfits for some fine large fowls, as a peacock,
+  bustard, or turkey.
+
+
+  _To roast a shoulder of Mutton in a most excellent new way
+    with Oysters and other materials._
+
+Take three pints of great oysters and parboil them in their own
+liquor, then put away the liquor and wash them with some white-wine,
+then dry them with a clean cloth and season them with nutmeg and
+salt, then stuff the shoulder, and lard it with some anchoves; being
+clean washed spit it, and lay it to the fire, and baste it with
+white or claret wine, then take the bottoms of six artichocks, pared
+from the leaves and boil'd tender, then take them out of the liquor
+and put them into beaten butter, with the marrow of six
+marrow-bones, and keep them warm by a fire or in an oven, then put
+to them some slic'd nutmeg, salt, the gravy of a leg of roast
+mutton, the juyce of two oranges, and some great oysters a pint,
+being first parboil'd, and mingle with them a little musk or
+ambergreese; then dish up the shoulder of mutton, and have a sauce
+made for it of gravy which came from the roast shoulder of mutton
+stuffed with oysters, and anchovies, blow off the fat, then put to
+the gravy a little white-wine, some oyster liquor, a whole onion,
+and some stript tyme, and boil up the sauce, then put it in a fair
+dish, and lay the shoulder of mutton on it, and the bottoms of the
+artichocks round the dish brims, and put the marrow and the oysters
+on the artichoke bottoms, with some slic't lemon on the shoulder of
+mutton, and serve it up hot.
+
+
+  _To roast a Shoulder of Mutton with Oysters otherways._
+
+Take great oysters, and being opened, parboil them in their own
+liquor, beard them and wash them in some vinegar, then wipe them
+dry, and put to them grated nutmeg, pepper, some broom-buds, and two
+or three anchoves; being finely cleansed, washed, and cut into
+little bits, the yolk of a raw egg or two dissolved, some salt,
+a little samphire cut small, and mingle all together, then stuff the
+shoulder, roast it, and baste it with sweet butter, and being
+roasted make sauce with the gravy, white wine, oyster liquor, and
+some oysters, then boil the sauce up and blow off the fat, beat it
+up thick with the yolk of an egg or two and serve the shoulder up
+hot with the sauce, and some slic't lemon on it.
+
+
+  _Otherways._
+
+The oysters being opened parboil them in their liquor, beard them
+and wipe them dry, being first washed out of their own liquor with
+some vinegar, put them in a dish with some time, sweet marjoram,
+nutmeg, and lemon-peel all minced very small, but only the oysters
+whole, and a little salt, and mingle all together, then make little
+holes in the upper side of the mutton, and fill them with this
+composition. Roast the shoulder of mutton, and baste it with butter,
+set a dish under it to save the gravy that drippeth from it; then
+for the sauce take some of the oysters, and a whole onion, stew them
+together with some of the oyster-liquor they were parboil'd in, and
+the gravy that dripped from the shoulder, (but first blow off the
+fat) and boil up all together pretty thick, with the yolk of an egg,
+some verjuyce, the slice of an orange; and serve the mutton on it
+hot.
+
+Or make sauce with some oysters being first parboil'd in their
+liquor, put to them some mutton gravy, oyster-liquor, a whole onion,
+a little white-wine, and large mace, boil it up and garnish the dish
+with barberries, slic't lemon, large mace and oysters.
+
+Othertimes for change make sauce with capers, great oysters, gravy,
+a whole onion, claret-wine, nutmeg, and the juyce of two or three
+oranges beaten up thick with some butter and salt.
+
+
+  _To roast a Shoulder of Mutton with Oysters._
+
+Take a shoulder of mutton and rost it, then make sauce with some
+gravy, claret-wine, pepper, grated nutmeg, slic't lemon, and
+broom-buds, give it a warm or two, then dish the mutton, and put the
+sauce to it, and garnish it with barberries, and slic't lemon.
+
+
+  _To roast a Chine of Mutton either plain or with divers stuffings,
+    lardings and sauces._
+
+First lard it with lard, or lemon peel cut like lard, or with
+orange-peel, stick here and there a clove, or in place of cloves,
+tops of rosemary, tyme, sage, winter-savory or sweet marjoram, baste
+it with butter, and make sauce with mutton-gravy, and nutmeg, boil
+it up with a little claret and the juyce of an orange, and rub the
+dish you put it in with a clove of garlick.
+
+Or make a sauce with pickled or green cucumbers slic't and boil'd in
+strong broth or gravy; with some slic't onions, an anchove or two,
+and some grated nutmeg, stew them well together, and serve the
+mutton with it hot.
+
+
+  _Divers Sauces for roast Mutton._
+
+  1. Gravy, capers, samphire, and salt, and stew them well together.
+
+  2. Watter, onion, claret-wine, slic't nutmeg and gravy boiled up.
+
+  3. Whole onions stewed in strong broth or gravy, white-wine, pepper,
+  pickled capers, mace, and three or four slices of a lemon.
+
+  4. Mince a little roast mutton hot from the spit, and add to it some
+  chopped parsley and onions, verjuyce or vinegar, ginger, and pepper;
+  stew it very tender in a pipkin, and serve it under any joynt with
+  some gravy of mutton.
+
+  5. Onions, oyster-liquor, claret, capers, or broom-buds, gravy,
+  nutmeg, and salt boiled together.
+
+  6. Chop't parsley, verjuyce, butter, sugar, and gravy.
+
+  7. Take vinegar, butter, and currans, put them in a pipkin with
+  sweet herbs finely minced, the yolks of two hard eggs, and two or
+  three slices of the brownest of the leg, mince it also, some
+  cinamon, ginger, sugar, and salt.
+
+  8. Pickled capers, and gravy, or gravy, and samphire, cut an inch
+  long.
+
+  9. Chopped parsley and vinegar.
+
+  10. Salt, pepper, and juyce of oranges.
+
+  11. Strained prunes, wine, and sugar.
+
+  12. White-wine, gravy, large mace, and butter thickned with two or
+  three yolks of eggs.
+
+  _Oyster Sauce._
+
+  13. Oyster-liquor and gravy boil'd together, with eggs and verjuyce
+  to thicken it, then juyce of orange, and slices of lemon over all.
+
+  14. Onions chipped with sweet herbs, vinegar, gravy and salt boil'd
+  together.
+
+
+  _To roast Veal divers ways with many excellent farsings,
+    Puddings and Sauces, both in the French, Italian,
+    and English fashion._
+
+  _To make a Pudding in a Breast of Veal._
+
+Open the lower end with a sharp knife close between the skin and the
+ribs, leave hold enough of the flesh on both sides, that you may put
+in your hand between the ribs, and the skin; then make a pudding of
+grated white bread, two or three yolks of eggs, a little cream,
+clean washt currans pick't and dried, rose-water, cloves, and mace
+fine beaten, a little saffron, salt, beef-suet minced fine, some
+slic't dates and sugar; mingle all together, and stuff the breast
+with it, make the pudding pretty stiff, and prick on the sweetbread
+wrapped in the caul, spit it and roast it; then make sauce with some
+claret-wine, grated nutmeg, vinegar, butter, and two or three slices
+of orange, and boil it up, _&c._
+
+
+  _To roast a Breast of Veal otherways._
+
+Parboil it, and lard it with small lard all over, or the one half
+with lard; and the other with lemon-peel, sage-leaves, or any kind
+of sweet herbs; spit it and roast it, and baste it with sweet
+butter, and being roasted, bread it with grated bread, flower, and
+salt; make sauce with gravy, juyce of oranges, and slic't lemons
+laid on it.
+
+
+  _Or thus._
+
+Make stuffing or farsing with a little minced veal, and some tyme
+minced, lard, or fat bacon, a few cloves and mace beaten, salt, and
+two or three yolks of eggs; mingle them all together, and fill the
+breast, scuer it up with a prick or scuer, then make little puddings
+of the same stuff you stuffed the breast, and having spitted the
+breast, prick upon it those little puddings, as also the
+sweetbreads, roast all together, and baste them with good sweet
+butter, being finely roasted, make sauce with juyce of oranges and
+lemons.
+
+
+  _To roast a Loyn of Veal._
+
+Spit it and lay it to the fire, baste it with sweet butter, then set
+a dish under it with some vinegar, two or three sage-leaves, and two
+or three tops of rosemary and tyme; let the gravy drop on them, and
+when the veal is finely roasted, give the herbs and gravy a warm or
+two on the fire, and serve it under the veal.
+
+
+  _Another Sauce for a Loin of Veal._
+
+All manner of sweet herbs minced very small, the yolks of two or
+three hard eggs minced very small, and boil them together with a few
+currans, a little grated bread, beaten cinamon, sugar, and a whole
+clove or two, dish the veal on this sauce, with two or three slices
+of an orange.
+
+
+  _To roast Olives on a Leg of Veal._
+
+Cut a leg of veal into thin slices, and hack them with the back of a
+knife; then strew on them a little salt, grated nutmeg, sweet herbs
+finely minced, and the yolks of some herd eggs minced also, grated
+bread, a little beef-suet minced, currans, and sugar, mingle all
+together, and strew it on the olives, then roul it up in little
+rouls, spit them and roul the caul of veal about them, roast them
+and baste them in sweet butter; being roasted, make sauce with some
+of the stuffing, verjuyce, the gravy that drops from them, and some
+sugar, and serve the olives on it.
+
+
+  _To roast a Leg or Fillet of Veal._
+
+Take it and stuff it with beef-suet, seasoned with nutmeg, salt, and
+the yolks of two or three raw eggs, mix them with suet, stuff it and
+roast it; then make sauce with the gravy that dripped from it, blow
+off the fat, and give it two or three warms on the fire, and put to
+it the juyce of two or three oranges.
+
+
+  _To roast Veal in pieces._
+
+Take a leg of veal, and cut it into square pieces as big as a hens
+egg, season them with pepper, salt, some beaten cloves, and
+fennil-seed; then spit them with slices of bacon between every
+piece; being spitted, put the caul of the veal about them and roast
+them, then make the sauce of the gravy and the juyce of oranges.
+Thus you may do of veal sweet-breads, and lamb-stones.
+
+
+  _To roast Calves Feet._
+
+First boil them tender and blanch them, and being cold lard them
+thick with small lard, then spit them on a small spit and roast
+them, serve them with a sauce made of vinegar, cinamon, sugar, and
+butter.
+
+
+  _To roast a Calves Head with Oysters._
+
+Take a Calves head and cleave it, take out the brains and wash them
+very well with the head, cut out the tongue, and boil, blanch, and
+parboil the brains, as also the head and tongue; then mince the
+brain and tongue with a little sage, oysters, marrow, or beef-suet
+very small, mix with it three or four yolks of eggs, beaten ginger,
+pepper, nutmeg, grated bread, salt, and a little sack, this being
+done, then take the calves head, and fill it with this composition
+where the brains and tongue lay: bind it up close together, spit it,
+and stuff it with oysters, compounded with nutmeg, mace, tyme,
+graded bread, salt, and pepper: Mix all these with a little vinegar,
+and the white of an egg, and roul the oysters in it; stuff the head
+with it as full as you can, and roast it thorowly, setting a dish
+under it to catch the gravy, wherein let there be oysters, sweet
+herbs minced, a little white wine and slic't nutmeg; when the head
+is roasted, set the dish wherein the sauce is on the coals to stew a
+little, then put in a peice of butter, the juyce of an orange, and
+salt, beating it up thick together, dish the head, and put the sauce
+to it, and serve it hot to the table.
+
+
+  _Several Sauces for roast Veal._
+
+  1. Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.
+
+  2. Juyce of orange, gravy, nutmeg, and slic't lemon on it.
+
+  3. Vinegar and butter.
+
+  4. All manner of sweet herbs chopped small with the yolks of two or
+  three eggs, and boil them in vinegar, butter, a few bread crumbs,
+  currans, beaten cinamon, sugar, and a whole clove or two, put it
+  under the veal, with slices of orange and lemon about the dish.
+
+  5. Claret sauce, of boil'd carrots, and boil'd quinces stamped and
+  strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and
+  verjuyce, boil'd to an indifferent height or thickness, with a few
+  whole cloves.
+
+
+  _To roast red Deer._
+
+Take a side, or half hanch, and either lard them with small lard, or
+stick them with cloves; but parboil them before you lard them, then
+spit and roast them.
+
+
+  _Sauces for red Deer._
+
+  1. The gravy and sweet herbs chopped small and boil'd together, or
+  the gravy only.
+
+  2. The juyce of oranges or lemons, and gravy.
+
+  3. A Gallendine sauce made with strained bread, vinegar, claret
+  wine, cinamon, ginger, and sugar; strain it, and being finely beaten
+  with the spices boil it up with a few whole cloves and a sprig of
+  rosemary.
+
+  4. White bread boil'd in water pretty thick without spices, and put
+  to it some butter, vinegar, and sugar.
+
+  If you will stuff or farse any venison, stick them with rosemary,
+  tyme, savory, or cloves, or else with all manner of sweet herbs,
+  minced with beef-suet, lay the caul over the side or half hanch,
+  and so roast it.
+
+
+  _To roast pork with the Sauces belonging to it._
+
+Take a chine of Pork, draw it with sage on both sides being first
+spitted, then roast it; thus you may do of any other Joynt, whether
+Chine, Loyn, Rack, Breast, or spare-rib, or Harslet of a bacon hog,
+being salted a night of two.
+
+
+  _Sauces._
+
+  1. Gravy, chopped sage, and onions boil'd together with some pepper.
+
+  2. Mustard, vinegar, and pepper.
+
+  3. Apples pared, quartered, and boil'd in fair water, with some
+  sugar and butter.
+
+  4. Gravy, onions, vinegar, and pepper.
+
+
+  _To roast Pigs divers ways with their different sauces._
+
+  _To roast a Pig with the hair on._
+
+Take a pig and draw out his intrails or guts, liver and lights, draw
+him very clean at vent, and wipe him, cut off his feet, truss him,
+and prick up the belly close, spit it, and lay it to the fire, but
+scorch it not, being a quarter roasted, the skin will rise up in
+blisters from the flesh; then with your knife or hands pull off the
+skin and hair, and being clean flayed, cut slashes down to the
+bones, baste it with butter and cream, being but warm, then bread it
+with grated white bread, currans, sugar, and salt mixed together,
+and thus apply basting upon dregging, till the body be covered an
+inch thick; then the meat being throughly roasted, draw it and serve
+it up whole, with sauce made of wine-vinegar, whole cloves, cinamon,
+and sugar boiled to a syrrup.
+
+
+  _Otherways._
+
+You may make a pudding in his belly, with grated bread, and some
+sweet herbs minced small, a little beef-suet also minced, two or
+three yolks of raw eggs, grated nutmeg, sugar, currans, cream, salt,
+pepper, _&c._ Dredge it or bread it with flower, bread, sugar,
+cinamon slic't nutmeg.
+
+
+  _To dress a Pig the French way._
+
+Take and spit it, the Pig being scalded and drawn, and lay it down
+to the fire, and when the Pig is through warm, take off the skin,
+and cut it off the spit, and divide it into twenty pieces, more or
+less, (as you please) then take some white-wine, and some strong
+broth, and stew it therein with an onion or two minc't very small,
+and some stripped tyme, some pepper, grated nutmeg, and two or three
+anchoves, some elder vinegar, a little butter, and some gravy if you
+have it; dish it up with the same liquor it was stewed in, with some
+French bread in slices under it, with oranges, and lemons upon it.
+
+
+  _To roast a Pig the plain way._
+
+Scald and draw it, wash it clean, and put some sage in the belly,
+prick it up, and spit it, roast it and baste with butter, and salt
+it; being roasted fine and crisp, make sauce with chopped sage and
+currans well boil'd in vinegar and fair water, then put to them the
+gravy of the Pig, a little grated bread, the brains, some
+barberries, and sugar, give these a warm or two, and serve the Pig
+on this sauce with a little beaten butter.
+
+
+  _To roast a Pig otherways._
+
+Take a Pig, scald and draw it, then mince some sweet herbs, either
+sage or penny-royal, and roul it up in a ball with some butter,
+prick it up in the pigs belly and roast him; being roasted, make
+sauce with butter, vinegar, the brains, and some barberries.
+
+
+  _Otherways._
+
+Draw out his bowels, and flay it but only the head-truss the head
+looking over his back; and fill his belly with a pudding made of
+grated bread, nutmeg, a little minced beef-suet, two or three yolks
+of raw eggs, salt, and three or four spoonfuls of good cream, fill
+his belly and prick it up, roast it and baste it with yolks of eggs;
+being roasted, wring on the juyce of a lemon, and bread it with
+grated bread, pepper, nutmeg, salt, and ginger, bread it quick with
+the bread and spices.
+
+Then make sauce with vinegar, butter, and the yolks of hard eggs
+minced, boil them together with the gravy of the Pig, and serve it
+on this sauce.
+
+
+  _To roast Hares with their several stuffings and sauces._
+
+Take a hare, flay it, set it, and lard it with small lard, stick it
+with cloves, and make a pudding in his belly with grated bread,
+grated nutmeg, beaten cinamon, salt, currans, eggs, cream, and
+sugar; make it good, and stiff, fill the hare and roast it: if you
+would have the pudding green, put juyce of spinage, if yellow,
+saffron.
+
+  _Sauce._
+
+Beaten cinamon, nutmeg, ginger, pepper, boil'd prunes, and currans
+strained, muskefied bisket-bread, beaten into powder, sugar, and
+cloves, all boiled up as thick as water-grewel.
+
+
+  _To roast a Hare with the skin on._
+
+Draw a hare (that is, the bowels out of the body) wipe it clean, and
+make a farsing or stuffing of all manner of sweet herbs, as tyme,
+winter-savory, sweet Marjoram, and parsley, mince them very small,
+and roul them in some butter, make a ball thereof, and put it in the
+belly of the hare, prick it up close, and roast it with the skin and
+hair on it, baste it with butter, and being almost roasted flay off
+the skin, and stick a few cloves on the hare; bread it with fine
+grated manchet, flower, and cinamon, bread it good and thick, froth
+it up, and dish it on sauce made of grated bread, claret-wine,
+wine-vinegar, cinamon, ginger, sugar, and barberries, boil it up to
+an indifferency.
+
+
+  _Several Sauces belonging to Rabits._
+
+  1. Beaten butter, and rub the dish with a clove of garlick.
+
+  2. Sage and parsley minced, roul it in a ball with some butter,
+  and fill the belly with this stuffing.
+
+  3. Beaten butter with lemon and pepper.
+
+  4. In the French fashion, onions minced small and fried,
+  and mingled with mustard and pepper.
+
+  5. The rabits being roasted, wash the belly with the gravy of
+  mutton, and add to it a slice or two of lemon.
+
+
+  _To roast Woodcocks in the English Fashion._
+
+First pull and draw them, then being washt and trust, roast them,
+baste them with butter, and save the gravy, then broil toasts and
+butter them; being roasted, bread them with bread and flower, and
+serve them in a clean dish on the toast and gravy.
+
+
+  _Otherways in the French Fashion._
+
+Being new and fresh kil'd that day you use them, pull, truss, & lard
+them with a broad piece of lard or bacon pricked over the breast:
+being roasted, serve them on broil'd toast, put in verjuyce, or the
+juyce of orange with the gravy, and warmed on the fire.
+
+Or being stale, draw them, and put a clove or two in the bellies,
+with a piece of bacon.
+
+
+  _To roast a Hen or Pullet._
+
+Take a Pullet or Hen full of eggs, draw it and roast it; being
+roasted break it up, and mince the brauns in thin slices, save the
+wings whole, or not mince the brauns, and leave the rump with the
+legs whole; stew all in the gravy and a little salt.
+
+Then have a minced lemon, and put it into the gravy, dish the minced
+meat in the midst of the dish, and the thighs, wings, and rumps
+about it. Garnish the dish, with oranges and lemons quartered, and
+serve them up covered.
+
+
+  _Sauce with Oysters and Bacon._
+
+Take Oysters being parboil'd and clenged from the grunds, mingle
+them with pepper, salt, beaten nutmeg, time, and sweet marjoram,
+fill the Pullets belly, and roast it, as also two or three ribs of
+interlarded bacon, serve it in two pieces into the dish with the
+pullet; then make sauce of the gravy, some of the oysters liquor,
+oysters and juice of oranges boil'd together, take some of the
+oysters out of the pullets belly, and lay on the breast of it, then
+put the sauce to it with slices of lemon.
+
+
+  _Sauce for Hens or Pullets to prepare them to roast._
+
+Take a pullet, or hen, if lean, lard it, if fat, not; or lard either
+fat or lean with a piece or slice of bacon over it, and a peice of
+interlarded bacon in the belly, seasoned with nutmeg, and pepper,
+and stuck with cloves.
+
+Then for the sauce take the yolks of six hard eggs minced small, put
+to them white-wine, or wine vinegar, butter, and the gravy of the
+hen, juyce of orange, pepper, salt, and if you please add thereto
+mustard.
+
+
+  _Several other Sauces for roast Hens._
+
+  1. Take beer, salt, the yolks of three hard eggs, minced small,
+  grated bread, three or four spoonfuls of gravy; and being almost
+  boil'd, put in the juyce of two or three oranges, slices of a lemon
+  and orange, with lemon-peel shred small.
+
+  2. Beaten butter with juice of lemon or orange, white or claret
+  wine.
+
+  3. Gravy and claret wine boil'd with a piece of an onion, nutmeg,
+  and salt, serve it with the slices of orange or lemons, or the juyce
+  in the sauce.
+
+  4. Or with oyster-liquor, an anchove or two, nutmeg, and gravy, and
+  rub the dish with a clove of garlick.
+
+  5. Take the yolks of hard eggs and lemon peel, mince them very
+  small, and stew them in white-wine, salt, and the gravy of the fowl.
+
+
+  _Several Sauces for roast Chickens._
+
+  1. Gravy, and the juyce or slices of orange.
+
+  2. Butter, verjuyce, and gravy of the chicken, or mutton gravy.
+
+  3. Butter and vinegar boil'd together, put to it a little sugar,
+  then make thin sops of bread, lay the roast chicken on them, and
+  serve them up hot.
+
+  4. Take sorrel, wash and stamp it, then have thin slices of manchet,
+  put them in a dish with some vinegar, strained sorrel, sugar, some
+  gravy, beaten cinamon, beaten butter, and some slices of orange or
+  lemon, and strew thereon some cinamon and sugar.
+
+  5. Take slic't oranges, and put to them a little white wine,
+  rose-water, beaten mace, ginger, some sugar, and butter; set them on
+  a chafing dish of coals and stew them; then have some slices of
+  manchet round the dish finely carved, and lay the chickens being
+  roasted on the sauce.
+
+  6. Slic't onions, claret wine, gravy, and salt boil'd up.
+
+
+  _Sauces for roast Pigeons or Doves._
+
+  1. Gravy and juyce of orange.
+
+  2. Boil'd parsley minced, and put amongst some butter and vinegar
+  beaten up thick.
+
+  3. Gravy, claret wine, and an onion stewed together, with a little
+  salt.
+
+  4. Vine-leaves roasted with the Pigeons minced and put in
+  claret-wine and salt, boil'd together, some butter and gravy.
+
+  5. Sweet butter and juyce of orange beat together, and made thick.
+
+  6. Minced onions boil'd in claret wine almost dry, then put to it
+  nutmeg, sugar, gravy of the fowl, and a little pepper.
+
+  7. Or gravy of the Pigeons only.
+
+
+_Sauces for all manner of roast Land-Fowl, as Turkey, Bustard,
+Peacock, Pheasant, Partridge_, &c.
+
+  1. Slic't onions being boil'd, stew them in some water, salt,
+  pepper, some grated bread, and the gravy of the fowl.
+
+  2. Take slices of white-bread and boil them in fair water with two
+  whole onions, some gravy, half a grated nutmeg, and a little salt;
+  strain them together through a strainer, and boil it up as thick as
+  water grewel; then add to it the yolks of two eggs dissolved with
+  the juyce of two oranges, _&c._
+
+  3. Take thin slices of manchet, a little of the fowl, some sweet
+  butter, grated nutmeg, pepper, and salt; stew all together, and
+  being stewed, put in a lemon minced with the peel.
+
+  4. Onions slic't and boil'd in fair water, and a little salt, a few
+  bread crumbs beaten, pepper, nutmeg, three spoonful of white wine,
+  and some lemon-peel finely minced, and boil'd all together: being
+  almost boil'd put in the juyce of an orange, beaten butter, and the
+  gravy of the fowl.
+
+  5. Stamp small nuts to a paste, with bread, nutmeg, pepper, saffron,
+  cloves, juyce of orange, and strong broth, strain and boil them
+  together pretty thick.
+
+  6. Quince, prunes, currans, and raisins, boil'd, muskefied bisket
+  stamped and strained with white wine, rose vinegar, nutmeg, cinamon,
+  cloves, juyce of oranges and sugar, and boil it not too thick.
+
+  7. Boil carrots and quinces, strain them with rose vinegar, and
+  verjuyce, sugar, cinamon, pepper, and nutmeg, boil'd with a few
+  whole cloves, and a little musk.
+
+  8. Take a manchet, pare off the crust and slice it, then boil it in
+  fair water, and being boil'd some what thick put in some white wine,
+  wine vinegar, rose, or elder vinegar, some sugar and butter, _&c._
+
+  9. Almond-paste and crumbs of manchet, stamp them together with some
+  sugar, ginger, and salt, strain them with grape-verjuyce, and juyce
+  of oranges; boil it pretty thick.
+
+
+  _Sauce for a stubble or fat Goose._
+
+  1. The Goose being scalded, drawn, and trust, put a handful of salt
+  in the belly of it, roast it, and make sauce with sowr apples
+  slic't, and boil'd in beer all to mash, then put to it sugar and
+  beaten butter. Sometime for veriety add barberries and the gravy of
+  the fowl.
+
+  2. Roast sowr apples or pippins, strain them, and put to them
+  vinegar, sugar, gravy, barberries, grated bread, beaten cinamon,
+  mustard, and boil'd onions strained and put to it.
+
+
+  _Sauces for a young stubble Goose._
+
+Take the liver and gizzard, mince it very small with some beets,
+spinage, sweet herbs, sage, salt, and some minced lard; fill the
+belly of the goose, and sow up the rump or vent, as also the neck;
+roast it, and being roasted, take out the farsing and put it in a
+dish, then add to it the gravy of the goose, verjuyce, and pepper,
+give it a warm on the fire, and serve it with this sauce in a clean
+dish.
+
+The French sauce for a goose is butter, mustard, sugar, vinegar, and
+barberries.
+
+
+  _Sauce for a Duck._
+
+Onions slic't and carrots cut square like dice, boil'd in
+white-wine, strong broth, some gravy, minced parsley, savory
+chopped, mace, and butter; being well stewed together, it will serve
+for divers wild fowls, but most proper for water fowl.
+
+
+  _Sauces for Duck and Mallard in the French fashion._
+
+  1. Vinegar and sugar boil'd to a syrrup, with two or three cloves,
+  and cinamon, or cloves only.
+
+  2. Oyster liquor, gravy of the fowl, whole onions boil'd in it,
+  nutmeg, and anchove. If lean, farse and lard them.
+
+
+  _Sauces for any kind of roast Sea Fowl, as Swan, Whopper,
+    Crane, Shoveler, Hern, Bittern, or Geese._
+
+Make a gallendine with some grated bread, beaten cinamon, and
+ginger, a quartern of sugar, a quart of claret wine, a pint of wine
+vinegar, strain the aforesaid materials and boil them in a skillet
+with a few whole cloves; in the boiling stir it with a spring of
+rosemary, add a little red sanders, and boil it as thick as water
+grewel.
+
+
+  _Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid._
+
+Stamp sorrel with white-bread and pared pipkins in a stone or wooden
+mortar, put sugar to it, and wine vinegar, then strain it thorow a
+fine cloth, pretty thick, dish it in saucers, and scrape sugar
+on it.
+
+
+  _Otherways._
+
+Mince sorrel and sage, and stamp them with bread, the yolks of hard
+eggs, pepper, salt, and vinegar, but no sugar at all.
+
+
+  _Or thus._
+
+Juyce of green white, lemon, bread, and sugar.
+
+
+  _To make divers sorts of Vinegar._
+
+Take good white-wine, and fill a firkin half full, or a lesser
+vessel, leave it unstopped, and set it in some hot place in the sun,
+or on the leads of a house, or gutter.
+
+If you would desire to make vinegar in haste, put some salt, pepper,
+sowr leven mingled together, and a hot steel, stop it up and let the
+Sun come hot to it.
+
+If more speedy, put good wine into an earthen pot or pitcher, stop
+the mouth with a piece of paste, and put it in a brass pan or pot,
+boil it half an hour, and it will grow sowr.
+
+Or not boil it, and put into it a beet root, medlars, services,
+mulberries, unripe flowers, a slice of barley bread hot out of the
+oven, or the blossoms of services in their season, dry them in the
+sun in a glass vessel in the manner, of rose vinegar, fill up the
+glass with clear wine vinegar, white or claret wine, and set it in
+the sun, or in a chimney by the fire.
+
+
+  _To make Vinegar of corrupt Wine._
+
+Boil it, and scum it very clean, boil away one third part, then put
+it in a vessel, put to it some charnel, stop the vessel close, and
+in a short time it will prove good vinegar.
+
+
+  _To make Vinegar otherways._
+
+Take six gallons of strong ale of the first running, set it abroad
+to cool, and being cold put barm to it, and head it very thorowly;
+then run it up in a firkin, and lay it in the sun, then take four or
+five handfuls of beans, and parch them on a fire-shovel, or pan,
+being cut like chesnuts to roast, put them into the vinegar as hot
+as you can, and stop the bung-hole with clay; but first put in a
+handful of rye leven, then strain a good handful of salt, and put in
+also; let it stand in the sun from _May_ to _August_, and then take
+it away.
+
+
+  _Rose Vinegar._
+
+Keep Roses dried, or dried Elder flowers, put them into several
+double glasses or stone bottles, write upon them, and set them in
+the sun, by the fire, or in a warm oven; when the vinegar is out,
+put in more flowers, put out the old, and fill them up with the
+vinegar again.
+
+
+  _Pepper Vinegar._
+
+Put whole pepper in a fine clothe, bind it up and put it in the
+vessel or bottle of vinegar the space of eight Days.
+
+
+  _Vinegar for Digestion and Health._
+
+Take eight drams of Sea-onions, a quart of vinegar, and as much
+pepper as onions, mint, and Juniper-berries.
+
+
+  _To Make strong Wine Vinegar into Balls._
+
+Take bramble berries when they are half ripe, dry them and make them
+into powder, with a little strong vinegar, make little balls, and
+dry them in the sun, and when you will use them, take wine and heat
+it, put in some of the ball or a whole one, and it will be turned
+very speedily into strong vinegar.
+
+
+  _To make Verjuyce._
+
+Take crabs as soon as the kernels turn black, and lay them in a heap
+to sweat, then pick them from stalks and rottenness; and then in a
+long trough with stamping beetles stamp them to mash, and make a bag
+of course hair-cloth as square as the press; fill it with stamped
+crabs, and being well pressed, put it up in a clean barrel or
+hogs-head.
+
+
+  _To make Mustard divers ways._
+
+Have good seed, pick it, and wash it in cold water, drain it, and
+rub it dry in a cloth very clean; then beat it in a mortar with
+strong wine-vinegar; and being fine beaten, strain it and keep it
+close covered. Or grind it in a mustard quern, or a bowl with a
+cannon bullet.
+
+
+  _Otherways._
+
+Make it with grape-verjuyce, common-verjuyce, stale beer, ale,
+butter, milk, white-wine, claret, or juyce of cherries.
+
+
+  _Mustard of Dijon, or French Mustard._
+
+The seed being cleansed, stamp it in a mortar, with vinegar and
+honey, then take eight ounces of seed, two ounces of cinamon, two of
+honey, and vinegar as much as will serve, good mustard not too
+thick, and keep it close covered in little oyster-barrels.
+
+
+  _To make dry Mustard very pleasant in little Loaves or Cakes
+    to carry in ones Pocket, or to keep dry for use at any time._
+
+Take two ounces of seamy, half an ounce of cinamon, and beat them in
+a mortar very fine with a little vinegar, and honey, make a perfect
+paste of it, and make it into little cakes or loaves, dry them in
+the sun or in an oven, and when you would use them, dissolve half a
+loaf or cake with some vinegar, wine, or verjuyce.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION V.
+
+  _The best way of making all manner of Sallets._
+
+
+  _To make a grand Sallet of divers Compounds._
+
+Take a cold roast capon and cut it into thin slices square and
+small, (or any other roast meat as chicken, mutton, veal, or neats
+tongue) mingle with it a little minced taragon and an onion, then
+mince lettice as small as the capon, mingle all together, and lay it
+in the middle of a clean scoured dish. Then lay capers by
+themselves, olives by themselves, samphire by it self, broom buds,
+pickled mushrooms, pickled oysters, lemon, orange, raisins, almonds,
+blue-figs, Virginia Potato, caperons, crucifix pease, and the like,
+more or less, as occasion serves, lay them by themselves in the dish
+round the meat in partitions. Then garnish the dish sides with
+quarters of oranges, or lemons, or in slices, oyl and vinegar beaten
+together, and poured on it over all.
+
+On fish days, a roast, broil'd, or boil'd pike boned, and being
+cold, slice it as abovesaid.
+
+
+  _Another way for a grand Sallet._
+
+Take the buds of all good sallet herbs, capers, dates, raisins,
+almonds, currans, figs, orangado. Then first of all lay it in a
+large dish, the herbs being finely picked and washed, swing them in
+a clean napkin; then lay the other materials round the dish, and
+amongst the herbs some of all the aforesaid fruits, some fine sugar,
+and on the top slic't lemon, and eggs scarse hard cut in halves, and
+laid round the side of the dish, and scrape sugar over all; or you
+may lay every fruit in partitions several.
+
+
+  _Otherways._
+
+Dish first round the centre slic't figs, then currans, capers,
+almonds, and raisins together; next beyond that, olives, beets,
+cabbidge-lettice, cucumbers, or slic't lemon carved; then oyl and
+vinegar beaten together, the beast oyl you can get, and sugar or
+none, as you please; garnish the brims of the dish with orangado,
+slic't lemon jagged, olives stuck with slic't almonds, sugar or
+none.
+
+
+  _Another grand Sallet._
+
+Take all manner of knots of buds of sallet herbs, buds of pot-herbs,
+or any green herbs, as sage, mint, balm, burnet, violet-leaves, red
+coleworts streaked of divers fine colours, lettice, any flowers,
+blanched almonds, blue figs, raisins of the sun, currans, capers,
+olives; then dish the sallet in a heap or pile, being mixed with
+some of the fruits, and all finely washed and swung in a napkin,
+then about the centre lay first slic't figs, next capers and
+currans, then almonds and raisins, next olives, and lastly either
+jagged beats, jagged lemons, jagged cucumbers, or cabbidge lettice
+in quarters, good oyl and wine vinegar, sugar or none.
+
+
+  _Otherways._
+
+The youngest and smallest leaves of spinage, the smallest also of
+sorrel, well washed currans, and red beets round the centre being
+finely carved, oyl and vinegar, and the dish garnished with lemon
+and beets.
+
+
+  _Other Grand Sallets._
+
+Take green purslain and pick it leaf by leaf, wash it and swing it
+in a napkin, then being disht in a fair clean dish, and finely piled
+up in a heap in the midst of it lay round about the centre of the
+sallet pickled capers, currans, and raisins of the sun, washed,
+pickled, mingled, and laid round it: about them some carved
+cucumbers in slices or halves, and laid round also. Then garnish the
+dish brims with borage, or clove jelly-flowers. Or otherways with
+jagged cucumber-peels, olives, capers, and raisins of the sun, then
+the best sallet-oyl and wine-vinegar.
+
+
+  _Other Grand Sallets._
+
+All sorts of good herbs, the little leaves of red sage, the smallest
+leaves of sorrel, and the leaves of parsley pickt very small, the
+youngest and smallest leaves of spinage, some leaves of burnet, the
+smallest leaves of lettice, white endive and charvel all finely
+pick't and washed, and swung in a strainer or clean napkin, and well
+drained from the water; then dish it in a clean scowred dish, and
+about the centre capers, currans, olives, lemons carved and slic't,
+boil'd beet-roots carved and slic't, and dished round also with good
+oyl and vinegar.
+
+
+  _A good Sallet otherways._
+
+Take corn-sallet, rampons, Alexander-buds, pickled mushrooms, and
+make a sallet of them, then lay the corn sallet through the middle
+of the dish from side to side, and on the other side rampons, then
+Alexander-buds, and in the other four quarter of mushrooms, salt,
+over all, and put good oyl and vinegar to it.
+
+
+  _Other grand Sallet._
+
+Take the tenderest, smallest, and youngest ellicksander-buds, and
+small sallet, or young lettice mingled together, being washed and
+pickled, with some capers. Pile it or lay it flat in a dish, first
+lay about the centre, olives, capers, currans, and about those
+carved oranges and lemons, or in a cross partition-ways, and salt,
+run oyl and vinegar over all.
+
+
+  _Otherways._
+
+Boil'd parsnips in quarters laid round the dish, and in the midst
+some small sallet, or water cresses finely washed and picked, on the
+water-cresses some little small lettice finely picked and washed
+also, and some elicksander-buds in halves, and some in quarters, and
+between the quarters of the parsnips, some small lettice, some
+water-cresses and elicksander-buds, oyl and vinegar, and round the
+dish some slices of parsnips.
+
+
+  _Another grand Sallet._
+
+Take small sallet of all good sallet herbs, then mince some white
+cabbidge leaves, or striked cole-worts, mingle them among the small
+sallet, or some lilly-flowers slit with a pin; then first lay some
+minced cabbidge in a clean scowred dish, and the minced sallet round
+about it; then some well washed and picked capers, currans, olives,
+or none; then about the rest, a round of boild red beets, oranges,
+or lemons carved. For the garnish of the brim of the dish, boild
+colliflowers, carved lemons, beets, and capers.
+
+
+  _Sallet of Scurvy grass._
+
+Being finely pick't short, well soak't in clean water, and swung
+dry, dish it round in a fine clean dish, with capers and currans
+about it, carved lemon and orange round that, and eggs upon the
+centre not boil'd too hard, and parted in halves, then oyl and
+vinegar; over all scraping sugar, and trim the brim of the dish.
+
+
+  _A grand Sallet of Alexander-buds._
+
+Take large Alexander-buds, and boil them in fair water after they be
+cleansed and washed, but first let the water boil, then put them in,
+and being boil'd, drain them on a dish bottom or in a cullender;
+then have boil'd capers and currans, and lay them in the midst of a
+clean scowred dish, the buds parted in two with a sharp knife, and
+laid round about upright, or one half on one side, and the other
+against it on the other side, so also carved lemon, scrape on sugar,
+and serve it with good oyl and wine vinegar.
+
+
+  _Other grand Sallet of Watercresses._
+
+Being finely picked, washed and laid in the middle of a clean dish
+with slic't oranges and lemons finely carved one against the other,
+in partitions or round the dish, with some Alexander-buds boil'd or
+raw, currans, pers, oyl, and vinegar, sugar, or none.
+
+
+  _A grand Sallet of pickled capers._
+
+Pickled capers and currans basted and boil'd together, disht in the
+middle of a clean dish, with red beets boil'd and jagged, and dish't
+round the capers and currans, as also jagg'd lemon, and serve it
+with oyl and vinegar.
+
+
+  _To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease,
+    Purslane, or the like._
+
+Take Samphire, and pick the branches from the dead leaves or straws,
+then lay it in a pot or barrel, & make a strong brine of white or
+bay-salt, in the boiling scum it clean; being boil'd and cold put it
+to the samphire, cover it and keep it for all the year, and when you
+have any occasion to use it, take and boil it in fair water, but
+first let the water boil before you put it in, being boiled and
+become green, let it cool, then take it out of the water, and put it
+in a little bain or double viol with a broad mouth, put strong wine
+vinegar to it, close it up close and keep it.
+
+
+  _Otherways._
+
+Put samphire in a brass pot that will contain it, and put to it as
+much wine-vinegar as water, but no salt; set it over a charcoal-fire,
+cover it close, and boil it till it become green, then put it up in a
+barrell with wine-vinegar close on the head, and keep it for use.
+
+
+  _To pickle Cucumbers._
+
+Pickle them with salt, vinegar, whole pepper, dill-seed, some of the
+stalks cut, charnell, fair water, and some sicamore-leaves, and
+barrel them up close in a barrel.
+
+
+  _Pickled Quinces the best way._
+
+1. Take quinces not cored nor pared, boil them in fair water not too
+tender, and put them in a barrel, fill it up with their liquor, and
+close on the head.
+
+2. Pare them and boil them with white-wine, whole cloves, cinamon,
+and slic't ginger, barrel them up and keep them.
+
+3. In the juyce of sweet apples, not cored, but wiped, and put up
+raw.
+
+4. In white-wine barrel'd up raw.
+
+5. Being pared and cored, boil them up in sweet-wort and sugar, keep
+them in a glazed pipkin close covered.
+
+6. Core them and save the cores, cut some of the crab-quinces, and
+boil them after the quinces be parboil'd & taken up; then boil the
+cores, and some of the crab-quinces in quarters, the liquor being
+boild strain it thorow a strainer, put it in a barrel with the
+quinces, and close up the barrel.
+
+
+  _To pickle Lemon._
+
+Boil them in water and salt, and put them up with white-wine.
+
+
+  _To pickle any kind of Flowers._
+
+Put them into a gally-pot or double glass, with as much sugar as
+they weigh, fill them up with wine vinegar; to a pint of vinegar a
+pound of sugar, and a pound of flowers; so keep them for sallets or
+boild meats in a double glass covered over with a blade and leather.
+
+
+  _To pickle Capers, Gooseberries, Barberries,
+    red and white Currans._
+
+Pick them and put them in the juyce of crab-cherries, grape-verjuyce,
+or other verjuyce, and then barel them up.
+
+
+  _To Candy Flowers for Sallets, as Violets, Cowslips,
+    Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss_, &c.
+
+Take weight for weight of sugar candy, or double refined sugar,
+being beaten fine, searsed, and put in a silver dish with
+rose-water, set them over a charecoal fire, and stir them with a
+silver spoon till they be candied, or boil them in a Candy sirrup
+height in a dish or skillet, keep them in a dry place for your use,
+and when you use them for sallets, put a little wine-vinegar to
+them, and dish them.
+
+
+  _For the compounding and candying the foresaid
+    pickled and candied Sallets._
+
+Though they may be served simply of themselves, and are both good
+and dainty, yet for better curiosity and the finer ordering of a
+table, you may thus use them.
+
+First, if you would set forth a red flower that you know or have
+seen, you shall take the pot of preserv'd gilliflowers, and suiting
+the colours answerable to the flower, you shall proportion it forth,
+and lay the shape of a flower with a purslane stalk, make the stalk
+of the flower, and the dimensions of the leaves and branches with
+thin slices of cucumbers, make the leaves in true proportion jagged
+or otherways, and thus you may set forth some blown some in the bud,
+and some half blown, which will be very pretty and curious; if
+yellow, set it forth with cowslip or primroses; if blue take violets
+or borrage; and thus of any flowers.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION VI.
+
+  _To make all manner of Carbonadoes, either of Flesh or Fowl;
+    as also all manner of fried Meats of Flesh, Collops and Eggs,
+    with the most exquisite way of making Pancakes, Fritters,
+    and Tansies._
+
+
+  _To carbonado a Chine of Mutton._
+
+Take a Chine of Mutton, salt it, and broil it on the embers, or
+toast it against the fire; being finely broil'd, baste it, and bread
+it with fine grated manchet, and serve it with gravy only.
+
+
+  _To carbonado a Shoulder of Mutton._
+
+Take a Shoulder of Mutton, half boil it, scotch it and salt it, save
+the gravy, and broil it on a soft fire being finely coloured and
+fitted, make sauce with butter, vinegar, pepper, and mustard.
+
+
+  _To carbonado a Rack of Mutton._
+
+Cut it into steaks, salt and broil them on the embers, and being
+finely soaked, dish them and make sauce of good mutton-gravy, beat
+up thick with a little juyce of orange, and a piece of butter.
+
+
+  _To carbonado a Leg of Mutton._
+
+Cut it round cross the bone about half an inch thick, then hack it
+with the back of a knife, salt it, and broil it on the embers on a
+soft fire the space of an hour; being finely broil'd, serve it with
+gravy sauce, and juyce of orange.
+
+Thus you may broil any hanch of venison, and serve it with gravy
+only.
+
+
+  _To broil a chine of Veal._
+
+Cut it in three or four pieces, lard them (or not) with small lard,
+season them with salt and broil them on a soft fire with some
+branches of sage and rosemary between the gridiron and the chine;
+being broil'd, serve it with gravy, beaten butter, and juyce of
+lemon or orange.
+
+
+  _To broil a Leg of Veal._
+
+Cut it into rowls, or round the leg in slices as thick as ones
+finger, lard them or not, then broil them softly on embers, and make
+sauce with beaten butter, gravy, and juyce of orange.
+
+
+  _To carbonado a Rack of Pork._
+
+Take a Rack of Pork, take off the skin, and cut it into steaks, then
+salt it, and strow on some fennil seeds whole and broil it on a soft
+fire, being finely broil'd, serve it on wine-vinegar and pepper.
+
+
+  _To broil a Flank of Pork._
+
+Flay it and cut it into thin slices, salt it, and broil it on the
+embers in a dripping-pan of white paper, and serve it on the paper
+with vinegar and pepper.
+
+
+  _To broil Chines of Pork._
+
+Broil them as you do the rack, but bread them and serve them with
+vinegar and pepper, or mustard and vinegar.
+
+Or sometimes apples in slices, boil'd in beer and beaten butter to a
+mash.
+
+Or green sauce, cinamon, and sugar.
+
+Otherways, sage and onions minced, with vinegar and pepper boil'd in
+strong broth till they be tender.
+
+Or minced onions boil'd in vinegar and pepper.
+
+
+  _To broil fat Venison._
+
+Take half a hanch, and cut the fattest part into thick slices half
+an inch thick; salt and broil them on the warm embers, and being
+finely soaked, bread them, and serve them with gravy only.
+
+Thus you may broil a side of venison, or boil a side, fresh in water
+and salt, then broil it and dredge it, and serve it with vinegar and
+pepper.
+
+Broil the chine raw as you do the half hanch, bread it and serve it
+with gravy.
+
+
+  _To fry Lambs or Kids Stones._
+
+Take the stones, parboil them, then mince them small and fry them in
+sweet butter, strain them with some cream, some beaten cinamon,
+pepper, and grated cheese being put to it when it is strained, then
+fry them, and being fried, serve them with sugar and rose-water.
+
+Thus may you dress calves or lambs brains.
+
+
+  _To carbonado Land or Water Fowl._
+
+Being roasted, cut them up and sprinkle them with salt, then scoch
+and broil them and make sauce with vinegar and butter, or juyce of
+orange.
+
+
+  _To dress a dish of Collops and Egg the best way for service._
+
+Take fine young and well coloured bacon of the ribs, the quantity of
+two pound, cut it into thine slices and lay them in a clean dish,
+toste them before the fire fine and crisp; then poche the eggs in a
+fair scrowred skillet white and fine, dish them on a dish and plate,
+and lay on the colops, some upon them, and some round the dish.
+
+
+  _To broil Bacon on Paper._
+
+Make the fashion of two dripping-pans of two sheets of white paper,
+then take two pound of fine interlarded bacon, pare off the top, and
+cut the bacon into slices as thin as a card, lay them on the papers,
+then put them on a gridiron, and broil them on the embers.
+
+
+  _To broil Brawn._
+
+Cut a Collar into six or seven slices round the Collar, and lay it
+on a plate in the oven, being broil'd serve it with juyce of orange,
+pepper, gravy, and beaten butter.
+
+
+  _To fry Eggs._
+
+Take fifteen eggs and beat them in a dish, then have interlarded
+bacon cut into square bits like dice, and fry them with chopped
+onions, and put to them cream, nutmeg, cloves, cinamon, pepper, and
+sweet herbs chopped small, (or no herbs nor spice) being fried,
+serve them on a clean dish, with sugar and juyce of orange.
+
+
+  _To fry an Egg as round as a Ball._
+
+Take a broad frying posnet, or deep frying pan, and three pints of
+clarified butter or sweet suet, heat it as hot as you do for
+fritters; then take a stick and stir it till it run round like to a
+whirle-pit; then break an egg into the middle of the whirle, and
+turn it round with your stick till it be as hard as a soft poached
+egg, and the whirling round of the butter or suet will make round as
+a ball; then take it up with a slice, and put it in a warm pipkin or
+dish, set it a leaning against the fire, so you may do as many as
+you please, they will keep half an hour yet be soft; you may serve
+them with fried or toasted collops.
+
+
+  _To make the best Fritters._
+
+Take good mutton-broth being cold, and no fat, mix it with flour and
+eggs, some salt, beaten nutmeg and ginger, beat them well together,
+then have apples or pippins, pare and core them, and cut them into
+dice-work, or square bits, and when you will fry them, put them in
+the batter, and fry them in clear clarified suet, or clarified
+butter, fry them white and fine, and sugar them.
+
+
+  _Otherways._
+
+Take a pint of sack, a pint of ale, some ale-yeast or barm, nine
+eggs yolks and whites beaten very well, the eggs first, then all
+together, then put in some ginger, salt, and fine flour, let it
+stand an hour or two, then put in apples, and fry them in beef-suet
+clarified, or clarified butter.
+
+
+  _Other Fritters._
+
+Take a quart of flour, three pints of cold mutton broth, a nutmeg,
+a quartern of cinamon, a race of ginger, five eggs, and salt, and
+strain the foresaid materials; put to them twenty slic't pippins,
+and fry them in six pound of suet.
+
+Sometimes make the batter of cream, eggs, cloves, mace, nutmeg,
+saffron, barm, ale, and salt.
+
+Other times flour, grated bread, mace, ginger, pepper, salt, barm,
+saffron, milk, sack, or white wine.
+
+Sometimes you may use marrow steeped in musk and rose-water, and
+pleasant pears or quinces.
+
+Or use raisins, currans, and apples cut like square dice, and as
+small, in quarters or in halves.
+
+
+  _Fritters in the Italian Fashion._
+
+Take a pound of the best Holland cheese or parmisan grated, a pint
+of fine flower, and as much fine bisket bread muskefied beaten to
+powder, the yolks of four or five eggs, some saffron and rosewater,
+sugar, cloves, mace, and cream, make it into stiff paste, then make
+it into balls, and fry them in clarified butter. Or stamp this paste
+in a mortar, and make the balls as big as a nutmeg or musket bullet.
+
+
+  _Otherways in the Italian Fashion._
+
+Take a pound of rice and boil it in a pint of cream, being boil'd
+something thick, lay it abroad in a clean dish to cool, then stamp
+it in a stone mortar, with a pound of good fat cheese grated, some
+musk, and yolks of four or five hard eggs, sugar, and grated manchet
+or bisket bread; then make it into balls, the paste being stiff, and
+you may colour them with marigold flowers stamped, violets, blue
+bottles, carnations or pinks, and make them balls of two or three
+colours. If the paste be too tender, work more bread to them and
+flour, fry them, and serve them with scraping sugar and juyce of
+orange. Garnish these balls with stock fritters.
+
+
+  _Fritters of Spinage._
+
+Take spinage, pick it and wash it, then set on a skillet of fair
+water, and when it boileth put in the spinage, being tender boil'd
+put it in a cullender to drain away the liquor; then mince it small
+on a fair board, put it in a dish and season it with cinamon,
+ginger, grated manchet, fix eggs with the whites and yolks, a little
+cream or none, make the stuff pretty thick, and put in some boil'd
+currans. Fry it by spoonfuls, and serve it on a dish and plate with
+sugar.
+
+Thus also you may make fritters of beets, clary, borrage, bugloss,
+or lattice.
+
+
+  _To make Stock-Fritters or Fritters of Arms._
+
+Strain half a pint of fine flower, with as much water, and make the
+batter no thicker, than thin cream; then heat the brass moulds in
+clarified butter; being hot wipe them, dip the moulds half way in
+the batter and fry them, to garnish any boil'd fish meats or stewed
+oysters. View their forms.
+
+
+  _Other fried Dishes of divers forms, or Stock-Fritters
+    in the Italian Fashion._
+
+Take a quart of fine flower, and strain it with some almond milk,
+leven, white wine, sugar and saffron; fry it on the foresaid moulds,
+or dip clary on it, sage leaves, or branches of rosemary, then fry
+them in clarified butter.
+
+
+  _Little Pasties, Balls, or Toasts fried._
+
+Take a boil'd or raw Pike, mince it and stamp it with some good fat
+old cheese grated, season them with cinamon, sugar, boil'd currans,
+and yolks of hard eggs, make this stuff into balls, toasts or
+pasties, and fry them.
+
+
+  _Otherways._
+
+Make your paste into little pasties, stars, half moons, scollops,
+balls, or suns.
+
+
+  _Or thus._
+
+Take grated bread, cake, or bisket bread, and fat cheese grated,
+almond paste, eggs, cinamon, saffron, and fry them as abovesaid.
+
+
+  _Otherways Pasties to fry._
+
+Take twenty apples or pippins par'd, coard, and cut into bits like
+square dice, stew them in butter, and put to them three ounces of
+bisket bread, stamp all together in a stone mortar, with six ounces
+of fat cheese grated, six yolks of eggs, cinamon, six ounces of
+sugar, make it in little Pasties, or half moons, and fry them.
+
+
+  _Otherways._
+
+Take a quart of fine flower, wet it with almond milk, sack,
+white-wine, rose-water, saffron, and sugar, make thereof a paste
+into balls, cakes, or any cut or carved branches, and fry them in
+clarified butter, and serve them with fine scraped sugar.
+
+
+  _To fry Paste out of a Syringe or Butter-squirt._
+
+Take a quart of fine flower, & a litle leven, dissolve it in warm
+water, & put to it the flour, with some white wine, salt, saffron,
+a quarter of butter, and two ounces of sugar; boil the aforesaid
+things in a skillet as thick as a hasty pudding, and in the boiling
+stir it continually, being cold beat it in a mortar, fry it in
+clarified butter, and run it into the butter through a butter-squirt.
+
+
+  _To make Pancakes._
+
+Take three pints of cream, a quart of flour, eight eggs, three
+nutmegs, a spoonful of salt, and two pound of clarified butter; the
+nutmegs being beaten, strain them with the cream, flour and salt,
+fry them into pancakes, and serve them with fine sugar.
+
+
+  _Otherways._
+
+Take three pints of spring-water, a quart of flour, mace, and nutmeg
+beaten, six cloves, a spoonful of salt, and six eggs, strain them
+and fry them into Pancakes.
+
+
+  _Or thus._
+
+Make stiff paste of fine flour, rose-water, cream, saffron, yolks of
+eggs, salt, and nutmeg, and fry them in clarified butter.
+
+
+  _Otherways._
+
+Take three pints of cream, a quart of flour, five eggs, salt, three
+spoonfuls of ale, a race of ginger, cinamon as much, strain these
+materials, then fry and serve them with fine sugar.
+
+
+  _To make a Tansie the best way._
+
+Take twenty eggs, and take away five whites, strain them with a
+quart of good thick sweet cream, and put to it grated nutmeg, a race
+of ginger grated, as much cinamon beaten fine, and a penny white
+loaf grated also, mix them all together with a little salt, then
+stamp some green wheat with some tansie herbs, strain it into the
+cream and eggs, and stir all together; then take a clean frying-pan,
+and a quarter of a pound of butter, melt it, and put in the tansie,
+and stir it continually over the fire with a slice, ladle, or
+saucer, chop it, and break it as it thickens, and being well
+incorporated put it out of the pan into a dish, and chop it very
+fine; then make the frying pan very clean, and put in some more
+butter, melt it, and fry it whole or in spoonfuls; being finely
+fried on both sides, dish it up, and sprinkle it with rose-vinegar,
+grape-verjuyce, elder-vinegar, couslip-vinegar, or the juyce of
+three or four oranges, and strew on good store of fine sugar.
+
+
+  _Otherways._
+
+Take a little tansie, featherfew, parsley, and violets stamp and
+strain them with eight or ten eggs and salt, fry them in sweet
+butter, and serve them on a plate and dish with some sugar.
+
+
+  _A Tansie for Lent._
+
+Take tansie and all manner of herbs as before, and beaten almond,
+stamp them with the spawn of pike or carp and strain them with the
+crumb of a fine manchet, sugar, and rose-water, and fry it in sweet
+butter.
+
+
+  _Toasts of Divers sorts._
+
+  _First, in Butter or Oyl._
+
+Take a cast of fine rouls or round manchet, chip them, and cut them
+into toasts, fry them in clarified butter, frying oyl, or sallet
+oyl, but before you fry them dip them in fair water, and being
+fried, serve them in a clean dish piled one upon another, and sugar
+between.
+
+
+  _Otherways._
+
+Toste them before the fire, and run them over with butter, sugar, or
+oyl.
+
+
+  _Cinamon Toasts._
+
+Cut fine thin toasts, then toast them on a gridiron, and lay them in
+ranks in a dish, put to them fine beaten cinamon mixed with sugar
+and some claret, warm them over the fire, and serve them hot.
+
+
+  _French Toasts._
+
+Cut French bread, and toast it in pretty thick toasts on a clean
+gridiron, and serve them steeped in claret, sack, or any wine, with
+sugar and juyce of orange.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION VII.
+
+  _The most Excellent Ways of making All sorts of Puddings._
+
+
+  _A boil'd Pudding._
+
+Beat the yolks of three eggs, with rose-water, and half a pint of
+cream, warm it with a piece of butter as big as a walnut, and when
+it is melted mix the eggs and that together, and season it with
+nutmeg, sugar, and salt; then put in as much bread as will make it
+as thick as batter, and lay on as much flour as will lie on a
+shilling, then take a double cloth, wet it, and flour it, tie it
+fast, and put it in the pot; when it is boil'd, serve it up in a
+dish with butter, verjuice, and sugar.
+
+
+  _Otherways._
+
+Take flour, sugar, nutmeg, salt, and water, mix them together with a
+spoonful of gum-dragon, being steeped all night in rose-water,
+strain it, then put in suet, and boil it in a cloth.
+
+
+  _To boil a Pudding otherways._
+
+Take a pint of cream or milk, and boil it with a stick of cinamon,
+being boil'd let it cool, then put in six eggs, take out three
+whites, and beat the eggs before you put them in the milk, then
+slice a penny-roul very thin and being slic't beat all together,
+then put in some sugar, and flour the cloth; being boil'd for sauce,
+put butter, sack, and sugar, beat them up together, and scrape sugar
+on it.
+
+
+  _Other Pudding._
+
+Sift grated bread through a cullender, and mix it with flour, minc't
+dates, currans, nutmeg, cinamon, minc't suet, new milk warm, sugar
+and eggs, take away some of the whites and work all together, then
+take half the pudding for one side, and half for the other side, and
+make it round like a loaf, then take butter and put it into the
+midst, and the other side aloft on the top, when the liquor boils,
+tie it in a fair cloth and boil it, being boil'd, cut it in two, and
+so serve it in.
+
+
+  _To make a Cream Pudding to be boil'd._
+
+Take a quart of cream and boil it with mace, nutmeg and ginger
+quartered, put to it eight eggs, and but four whites beaten, a pound
+of almonds blanched, beaten, and strained in with the cream,
+a little rose-water, sugar, and a spoonful of fine flower; then take
+a thick napkin, wet it and rub it with flour, and tie the pudding up
+in it: being boil'd make sauce for it with sack, sugar, and butter
+beat up thick together with the yolk of an egg, then blanch some
+almonds, slice them, and stick the pudding with them very thick, and
+scrape sugar on it.
+
+
+  _To make a green boil'd Pudding of sweet Herbs._
+
+Take and steep a penny white loaf in a quart of cream and only eight
+yolks of eggs, some currans, sugar, cloves, beaten mace, dates,
+juyce of spinage, saffron, cinamon, nutmeg, sweet marjoram, tyme,
+savory, peniroyal minced very small, and some salt, boil it in
+beef-suet, marrow, (or none.) These puddings are excellent for
+stuffings of roast or boil'd Poultrey, Kid, Lamb, or Turkey, Veal,
+or Breasts of Mutton.
+
+
+  _To make a Pudding in haste._
+
+Take a pint of good Milk or Cream, put thereto a handful of raisins
+of the Sun, with as many currans, and a piece of butter, then grate
+a manchet and a nutmeg, and put thereto a handful of flour; when the
+milk boils, put in the bread, let it boil a quarter of an hour, then
+dish it up on beaten butter.
+
+
+  _To make a Quaking Pudding._
+
+Slice the crumbs of a penny manchet, and infuse it three or four
+hours in a pint of scalding hot cream, covering it close, then break
+the bread with a spoon very small, and put to it eight eggs, and put
+only four whites, beat them together very well, and season it with
+sugar, rose-water, and grated nutmeg: if you think it too stiff, put
+in some cold cream and beat them well together; then wet the bag or
+napkin and flour it, put in the pudding, tie it hard, and boil it
+half an hour, then dish it and put to it butter, rose-water, and
+sugar, and serve it up to the table.
+
+
+  _Otherways baked._
+
+Scald the bread with a pint of cream as abovesaid, then put to it a
+pound of almonds blanched and beaten small with rose-water in a
+stone mortar, or walnuts, and season it with sugar, nutmeg, salt,
+the yolks of six eggs, a quarter of a pound of dates slic't and cut
+small a handful of currans boil'd and some marrow minced, beat them
+all together and bake it.
+
+
+  _To make a Quaking Pudding either boil'd or baked._
+
+Take a pint of good thick cream, boil it with some large mace, whole
+cinamon, and slic't nutmeg, then take six eggs, and but three
+whites, beat them well, and grate some stale manchet, the quantity
+of a half penny loaf, put it to the eggs with a spoonful of flour,
+then season the cream according to your own taste with sugar and
+salt; beat all well together, then wet a cloth or butter it, and put
+in the pudding when the water boils; an hour will bake it or
+boil it.
+
+
+  _Otherways._
+
+Take a penny white loaf, pare off the crust, and slice the crumb,
+steep it in a quart of good thick cream warmed, some beaten nutmeg,
+six eggs, whereof but two whites, and some salt. Sometimes you may
+use boil'd currans, or boil'd raisins.
+
+If to bake, make it a little stiffer, sometimes add saffron; on
+flesh-days use beef-suet, or marrow; (or neither) for a boil'd
+pudding butter the napkin being first wetted in water, and bind it
+up like a ball, an hour will boil it.
+
+
+  _To make a Shaking Pudding._
+
+Take a pint of cream and boil it with large mace, slic't nutmeg, and
+ginger, put in a few almonds blanched and beaten with rose-water,
+strain them all together, then put to it slic't ginger, grated
+bread, salt and sugar, flour the napkin or cloth, and put in the
+pudding, tie it hard, and put it in boiling water; (as you must do
+all puddings) then serve it up verjuyce, butter, and sugar.
+
+
+  _To make a Hasty-Pudding in a Bag._
+
+Boil a pint of thick cream with a spoonful of flour, season it with
+nutmeg, sugar, and salt, wet the cloth and flour it, then pour in
+the cream being hot into the cloth, and when it is boil'd butter it
+as a hasty pudding. If it be well made, it will be as good as a
+Custard.
+
+
+  _To make a Hasty-Pudding otherways._
+
+Grate a two penny manchet, and mingle it with a quarter of a pint of
+flour nutmeg, and salt, a quarter of sugar, and half a pound of
+butter; then set it a boiling on the fire in a clean scowred
+skillet, a quart, or three pints of good thick cream, and when it
+boils put in the foresaid materials, stir them continual, and being
+half boil'd, put in six yolks of eggs, stir them together, and when
+it is boil'd, serve it in a clean scowred dish, and stick it with
+some preserved orange-peel thin sliced, run it over with beaten
+butter, and scraping sugar.
+
+
+  _To make an Almond Pudding._
+
+Blanch and beat a pound of almonds, strain them with a quart of
+cream, a grated, penny manchet searsed, four eggs, some sugar,
+nutmeg grated, some dates, & salt; boil it, and serve it in a dish
+with beaten butter, stick it with some muskedines, or wafers, and
+scraping sugar.
+
+
+  _Otherways._
+
+Take a pound of almond-paste, some grated bisket-bread, cream,
+rose-water, yolks of eggs, beaten cinamon, ginger, nutmeg, some
+boil'd currans, pistaches, and musk, boil it in a napkin, and serve
+it as the former.
+
+
+  _To make an Almond Pudding in Guts._
+
+Take a pound of blanched almonds, beat them very small, with
+rosewater, and a little good new milk or cream with two or three
+blades of mace, and some sliced nutmegs; when it is boil'd take the
+spice clean from it, then grate a penny loaf and searse it through a
+cullender, put it into the cream, and let it stand till it be pretty
+cool, then put in the almonds, five or six yolks of eggs, salt,
+sugar and good store of marrow or beef-suet finely minced, and fill
+the guts.
+
+
+  _To make a Rice Pudding to bake._
+
+Boil the rice tender in milk, then season it with nutmeg, mace,
+rose-water, sugar, yolks of eggs, with half the whites, some grated
+bread, and marrow minced with amber-greese, and bake it in a
+buttered dish.
+
+
+  _To make Rice Puddings in guts._
+
+Boil half a pound of rice with three pints of milk, and a little
+beaten mace, boil it until the rice be dry, but never stir it, if
+you do, you must stir it continually, or else it will burn, pour
+your rice into a cullender or strainer, that the moisture may run
+clean from it, then put to it six eggs, (put away the whites of
+three) half a pound of sugar, a quarter of a pint of rose-water,
+a pound of currans, and a pound of beef-suet shred small, season it
+with nutmeg, cinamon, and salt, then dry the small guts of a hog,
+sheep, or beefer, and being, finely cleansed for the purpose, steep
+and fill them, cut the guts a foot long, and fill them three
+quarters full, tie both ends together, and put them in boiling
+water, a quarter of an hour will boil them.
+
+
+  _Otherways._
+
+Boil the rice first in water, then in milk, after with salt, in
+cream; then take six eggs, grated bread, good store of marrow minced
+small, some nutmeg, sugar, and salt; fill the guts and put them into
+a pipkin, and boil them in milk and rose-water.
+
+
+  _Otherways._
+
+Steep it in fair water all night, then boil it in new milk, and
+drain out the milk through a cullender, then mince a good quantity
+of beef-suet not too small, and put it into the rice in some bowl or
+tray, with currans being first boil'd, yolks of eggs, nutmeg,
+cinamon, sugar, and barberries, mingle all together; then wash the
+second guts, fill them, and boil them.
+
+
+  _To make a Cinamon Pudding._
+
+Take and steep a penny white loaf in a quart of cream, six yolks of
+eggs, and but two whites, dates, half an ounce of beaten cinamon,
+and some almond paste. Sometimes add rose-water, salt, and boil'd
+currans, either bake or boil it for stuffings.
+
+
+  _To make a Haggas Pudding._
+
+Take a calves chaldron being well scowred or boiled, mince it being
+cold, very fine and small, then take four or five eggs, and leave
+out half the whites, thick cream, grated bread, sugar, salt,
+currans, rose-water, some beef-suet or marrow, (and if you will)
+sweet marjoram, time, parsley, and mix all together; then having a
+sheeps maw ready dressed, put it in and boil it a little.
+
+
+  _Otherways._
+
+Take good store of parsley, tyme, savory, four or five onions, and
+sweet marjoram, chop them with some whole oatmeal, then add to them
+pepper, and salt, and boil them in a napkin, being boil'd tender,
+butter it, and serve it on sippets.
+
+
+  _To make a Chiveridge Pudding._
+
+Lay the fattest of a hog in fair water and salt to scowr them, then
+take the longest and fattest gut, and stuff it with nutmeg, sugar,
+ginger, pepper, and slic't dates, cut them and serve them to the
+table.
+
+
+  _To make Leveridge Puddings._
+
+Boil a hogs liver, and let it be thorowly cold, then grate and sift
+it through a cullender, put new milk to it and the fleck of a hog
+minced small put into the liver, and some grated bread, divide the
+meat in two parts, then take store of herbs, mince them fine, and
+put the herbs into one part with nutmeg, mace, pepper, anniseed,
+rosewater, cream, and eggs, fill them up and boil them. To the other
+part or sort put barberries, slic't dates, currans, cream, and eggs.
+
+
+  _Other Leveridge Puddings._
+
+Boil a hogs liver very dry, and when it is cold grate it and take as
+much grated manchet as liver, sift them through a cullender; and
+season them with cloves, mace, and cinamon, as much of all the other
+spices, half a pound of sugar, a pound and a half of currans, half a
+pint of rose-water, three pound of beef suet minced small, eight
+eggs and but four whites.
+
+
+  _A Swan or Goose Pudding._
+
+Strain the swan or goose blood, and steep with it oatmeal or grated
+bread in milk or cream, with nutmeg, pepper, sweet herbs minced,
+suet, rose-water, minced lemon peels very small and a small quantity
+of coriander-seed.
+
+This for a Pudding in a swan or gooses neck.
+
+
+  _To make a Farsed Pudding._
+
+Mince a leg of mutton with sweet herbs, grated bread, minced dates,
+currans, raisins of the sun, a little orangado or preserved lemon
+sliced thin, a few coriander-seeds, nutmeg, pepper, and ginger,
+mingle all together with some cream, and raw eggs, and work it
+together like a pasty, then wrap the meat in a caul of mutton or
+veal, and so you may either boil or bake them. If you bake them,
+indorse them with yolks of eggs, rose-water, and sugar, and stick
+them with little sprigs of rosemary and cinamon.
+
+
+  _To make a Pudding of Veal._
+
+Mince raw veal very fine, and mingle it with lard cut into the form
+of dice, then mince some sweet marjoram, penniroyal, camomile,
+winter-savory, nutmeg, ginger, pepper, salt, work all together with
+good store of beaten cinamon, sugar, barberries, sliced figs,
+blanched almonds, half a pound of beef-suet finely minced, put these
+into the guts of a fat mutton or hog well cleansed, and cut an inch
+and a half long, set them a boiling in a pipkin of claret wine with
+large mace; being almost boil'd, have some boil'd grapes in small
+bunches, and barberries in knots, then dish them on French bread
+being scalded with the broth of some good mutton gravy, and lay them
+on garnish of slic't lemons.
+
+
+  _To make a Pudding of Wine in guts._
+
+Slice the crumbs, of two manchets, and take half a pint of wine, and
+some sugar, the wine must be scalded; then take eight eggs, and beat
+them with rose-water, put to them sliced dates, marrow, and nutmeg,
+mix all together, and fill the guts to boil.
+
+
+  _Bread Puddings in guts._
+
+Take cream and boil it with mace, and mix beaten almonds with
+rose-water, then take cream, eggs, nutmeg, currans, salt, and
+marrow, mix them with as much bread as you think fit, and fill the
+guts.
+
+
+  _To make an Italian Pudding._
+
+Take a fine manchet and cut it in square pieces like dice, then put
+to it half a pound of beef-suet minced small, raisins of the sun,
+cloves, mace, minced dates, sugar, marrow, rose-water, eggs, and
+cream, mingle all these together, put them into a buttered dish, in
+less than an hour it will be baked, and when you serve it, scrape
+sugar on it.
+
+
+  _Other Pudding in the Italian Fashion with blood of
+    Beast or Fish._
+
+Take half a pound of grated cheese, a penny manchet grated, sweet
+herbs chopped very small, cinamon, pepper, salt, nutmeg, cloves,
+mace, four eggs, sugar, and currans, bake it in a dish or pie, or
+boil it in a napkin, and bind it up in a ball, being boil'd serve it
+with beaten butter, sugar, and beaten cinamon.
+
+
+  _To make a French Pudding._
+
+Take half a pound of raisins of the sun, a penny white loaf pared
+and cut into dice-work, half a pound of beef-suet finely minced,
+three ounces of sugar, eight slic't dates, a grain of musk, twelve
+or sixteen lumps of marrow, salt, half a pint of cream, three eggs
+beaten with it, and poured on the pudding, cloves, mace, nutmeg,
+salt, and a pome-water, or a pippin or two pared, slic't, and put in
+the bottom of the dish before you bake the pudding.
+
+
+  _To make a French Barley Pudding._
+
+Boil the barley, & put to one quart of barley, a manchet grated,
+then beat a pound of almonds, & strain them with cream, then take
+eight eggs, & but four whites, & beat them with rose-water, season
+it with nutmeg, mace, salt, and marrow, or beef-suet cut small,
+mingle all together, then fill the guts and boil them.
+
+
+  _To make an excellent Pudding._
+
+Take crumbs of white-bread, as much fine flour, the yolks of four
+eggs, but one white, and as much good cream as will temper it as
+thick as you would make pancake batter, then butter the dish, bake
+it, and scrape sugar on it being baked.
+
+
+  _Puddings of Swines Lights._
+
+Parboil the lights, mince them very small with suet, and mix them
+with grated bread, cream, curans, eggs, nutmeg, salt, and
+rose-water, and fill the guts.
+
+
+  _To make an Oatmeal Pudding._
+
+Pick a quart of whole oatmeal, being finly picked and cleansed,
+steep it in warm milk all night, next morning drain it, and boil it
+in three pints of cream; being boil'd and cold put to it six yolks
+of eggs and but three whites, cloves, mace, saffron, salt, dates
+slic't, and sugar, boil it in a napkin, and boil it as the
+bread-pudding, serve it with beaten butter, and stick it with slic't
+dates, and scrape sugar; or you may bake these foresaid materials in
+dish, pye, _&c._
+
+Sometimes add to this pudding raisins of the sun, and all manner of
+sweet herbs, chopped small, being seasoned as before.
+
+
+  _Other Oatmeal Pudding._
+
+Take great oatmeal, pick it and scale it in cream being first put in
+a dish or bason, season it with nutmeg, cinamon, ginger, pepper, and
+currans, bake it in a dish, or boil it in a napkin, being baked or
+boiled, serve it with beaten butter, and scraping sugar.
+
+
+  _Otherways._
+
+Season it with cloves, mace, saffron, salt, and yolks of eggs, and
+but five that have whites, and some cream to steep the groats in,
+boil it in a napkin, or bake it in a dish or pye.
+
+
+  _To make Oatmeal Pudding-pies._
+
+Steep oatmeal in warm milk three or four hours, then strain some
+blood into it of flesh or fish, mix it with cream, and add to it
+suet minced small, sweet herbs chopped fine, as tyme, parsley,
+spinage, succory, endive, strawberry leaves, violet leaves, pepper,
+cloves mace, fat beef-suet, and four eggs; mingle all together, and
+so bake them.
+
+
+  _To make an Oatmeal Pudding boil'd._
+
+Take the biggest oatmeal, mince what herbs you like best and mix
+with it, season it with pepper and salt, tye it strait in a bag, and
+when it is boild, butter it and serve it up.
+
+
+  _Oatmeal Pudding otherwise of fish or flesh blood._
+
+Take a quart of whole oatmeal, steep it in warm milk over night, &
+then drain the groats from it, boil them in a quart or three pints
+of good cream; then the oatmeal being boil'd and cold, have tyme,
+penniroyal, parsley, spinage, savory, endive, marjoram, sorrel,
+succory, and strawberry leaves, of each a little quantity, chop them
+fine, and put them to the oatmeal, with some fennil-seed, pepper,
+cloves, mace, and salt, boil it in a napkin, or bake it in a dish,
+pie, or guts.
+
+Sometimes of the former pudding you may leave out some of the herbs,
+and add these, penniroyal, savory, leeks, a good big onion, sage,
+ginger, nutmeg, pepper, salt, either for fish or flesh days, with
+butter or beef-suet, boil'd or baked in a dish, napkin, or pie.
+
+
+  _To make a baked Pudding._
+
+Take a pint of cream, warm it, and put to it eight dates minced,
+four eggs, marrow, rose-water, nutmegs raced and beaten, mace and
+salt, butter the dish, and put it in; and if you please, lay puff
+paste on it, and scrape sugar on it and in it.
+
+
+  _To make a baked Pudding otherways._
+
+Take a pint and a half of cream, and a pound of butter; set the same
+on fire till the butter be melted, then take three or four eggs,
+season it with nutmeg, rose-water, sugar, and salt, make it as thin
+as pankake batter, butter the dish, and baste it with a garnish of
+paste about it.
+
+
+  _Otherways._
+
+Take a penny loaf, pare it, slice it, and put it into a quart of
+cream with a little rose-water, break it very small, then take four
+ounces of almon-paste, and put in eight eggs beaten, the marrow of
+three or four marrow bones, three or four pippins slic't thin, or
+what way you please; mingle these together with a little
+ambergreese, and butter, then dish and bake it.
+
+
+  _Otherways._
+
+Take a quart of cream, put thereto a pound of beef-suet minced
+small, put it into the cream, and season it with nutmeg, cinamon,
+and rose-water, put to it eight eggs, and but four whites, and two
+grated manchets; mingle them well together, and put them in a
+butter'd dish, bake it, and being baked, scrape on sugar, and
+serve it.
+
+
+  _To make black Puddings._
+
+Take half the oatmeal, pick it, and take the blood while it is warm
+from the hog, strain it and put it in the oatmeal as soon us you
+can, let it stand all night; then take the other part of the
+oatmeal, pick it also, and boil it in milk till it be tender, and
+all the milk consumed, then put it to the blood and stir it well
+together, put in good store of beef or hog suet, and season it with
+good pudding herbs, salt, pepper, and fennil-seed, fill not the guts
+too full, and boil them.
+
+
+  _To make black Puddings otherways._
+
+Take the blood of the hog while it is warm, put in some salt, and
+when it is thorough cold put in the groats or oatmeal well picked;
+let it stand soaking all night, then put in the herbs, which must be
+rosemary, tyme, penniroyal, savory, and fennel, make the blood soft
+with putting in some good cream until the blood look pale; then beat
+four or five eggs, whites and all, and season it with cloves, mace,
+pepper, fennil-seed, and put good store of hogs fat or beef-suet to
+the stuff, cut not the fat too small.
+
+
+  _To make black Puddings an excellent way._
+
+After the hogs Umbles are tender boil'd, take some of the lights
+with the heart, and all the flesh about them, picking from them all
+the sinewy skins, then chop the meat as small as you can, and put to
+it a little of the liver very finely searsed, some grated nutmeg,
+four or five yolks of eggs, a pint of very good cream, two or three
+spoonfuls of sack, sugar, cloves, mace, nutmeg, cinamon,
+caraway-seed, a little rose-water, good store of hogs fat, and some
+salt: roul it in rouls two hours before you go to fill them in the
+guts, and lay the guts in steep in rose-water till you fill them.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION VIII.
+
+  _The rarest Ways of making all manner of Souces and Jellies._
+
+
+  _To souce a Brawn._
+
+Take a fat brawn of two or three years growth, and bone the sides,
+cut off the head close to the ears, and cut five collars of a side,
+bone the hinder leg, or else five collars will not be deep enough,
+cut the collars an inch deeper in the belly, then on the back; for
+when the collars come to boiling, they will shrink more in the belly
+than in the back, make the collars very even when you bind them up,
+not big at one end, & little at the other, but fill them equally,
+and lay them again in a soaking in fair water; before you bind them
+up, let them be well watered the space of two days, and twice a day
+soak & scrape them in warm water, then cast them in cold fair water,
+before you roul them up in collors, put them into white clouts, or
+sow them up with white tape.
+
+Or bone him whole, & cut him cross the flitches, make but four or
+five collars in all, & boil them in cloths, or bind them up with
+white tape, then have your boiler ready, make it boil, and put in
+your collars of the biggest bulk first, a quarter of an hour before
+the other lessor; boil them at the first putting in the space of an
+hour with a quick fire, & keep the boiler continually fil'd up with
+warm clean liquor, scum off the fat clean still as it riseth; after
+an hour let it boil leisurely, and keep it still filled up to the
+brim; being fine and tender boil'd, that you may put a straw thorow
+it, draw your fire, and let your brawn rest till the next morning.
+Then being between hot and cold, take it into molds of deep hoops,
+bind them about with packthred, and being cold, take them out and
+put them into souce drink made of boil'd oatmeal ground or beaten,
+and bran boil'd in fair water; being cold, strain it thorow a
+cullender into the tub or earthen pot, put salt into it, and close
+up the vessel close from the air.
+
+Or you may make other souse-drink of whey and salt beaten together,
+it will make your brawn look more white and better.
+
+
+  _To make Pig Brawn_
+
+Take a white or red Pig, for a spotted one is not so handsome, take
+a good large fat one, and being scalded and drawn bone it whole, but
+first cut off the head and the hinder quarters, (and leave the bone
+in the hinder quarters) the rest being boned cut it into 2 collars
+overwart both the sides, or bone the wole Pig but only the head:
+then wash them in divers-waters, and let it soak in clean water two
+hours, the bloud being well soaked out, take them and dry the
+collars in a clean cloth, and season them in the inside with minced
+lemon-peel and salt, roul them up, & put them into fine clean
+clouts, but first make your collars very equal at both ends, round
+and even, bind them up at the ends and middle hard & close with
+packthred; then let your Pan boil, and put in the collars, boil them
+with water and salt, and keep it filled up with warm water as you do
+the brawn, scum off the fat very clean, and being tender boil'd put
+them in a hoop as deep as the collar, bind it and frame it even,
+being cold put it into your souce drink made of whey and salt, or
+oatmeal boil'd and strained, then put them in a pipkin or little
+barrel, and stop them close from the air.
+
+When you serve it, dish it on a dish and plate, the two collars, two
+quarters and head, or make but two collars of the whole Pig.
+
+
+  _To garnish Brawn or Pig Brawn._
+
+Leach your brawn, and dish it on a plate in a fair clean dish, then
+put a rosemary branch on the top being first dipped in the white of
+an egg well beaten to froth, or wet in water and sprinkled with
+flour, or a sprig of rosemary gilt with gold; the brawn spotted also
+with gold and silver leaves, or let your sprig be of a streight
+sprig of yew tree, or a streight furz bush, and put about the brawn
+stuck round with bay-leaves three ranks round, and spotted with red
+and yellow jelly about the dish sides, also the same jelly and some
+of the brawn leached, jagged, or cut with tin moulds, and carved
+lemons, oranges and barberries, bay-leaves gilt, red beets, pickled
+barberries, pickled gooseberries, or pickled grapes.
+
+
+  _To souce a Pig._
+
+Take a pig being scalded, cut off the head, and part it down the
+back, draw it and bone it, then the sides being well cleansed from
+the blood, and soaked in several clean waters, take the pig and dry
+the sides, season them with nutmeg, ginger, and salt, roul them and
+bind them up in clean clouts as the pig brawn aforesaid, then have
+as much water as will cover it in a boiling pan two inches over and
+two bottles of white-wine over and above; first let the water boil,
+then put in the collars with salt, mace, slic't ginger,
+parsley-roots and fennil-roots scraped and picked; being half boiled
+put in two quarts of white-wine, and when it is boil'd quite, put in
+slices of lemon to it, and the whole peel of a lemon.
+
+
+  _Otherways in Collars._
+
+Season the sides with beaten nutmeg, salt, and ginger, or boil the
+sides whole or not bone them; boil also a piece or breast of veal
+with them, being well joynted and soaked two hours in fair water,
+boil it in half wine and half water, mace, slic't ginger, parsley,
+and fennil-roots, being boil'd leave it in this souce, and put some
+slic't lemon to it, with the whole pieces: when it is cold serve it
+with yellow, red, and white jelly, barberries, slic't lemon, and
+lemon-peel.
+
+Or you may make but one collar of both the sides to the hinder
+quarters, or bone the two sides, and make but two collars of all,
+and save the head only whole, or souce a pig in quarters or halves,
+or make of a good large fat pig but one collar only, and the head
+whole.
+
+Or souce it with two quarts of white wine to a gallon of water, put
+in your wine when your pig is almost boil'd, and put to it four
+maces, a few cloves, two races of slic't ginger, salt, a few
+bay-leaves, whole pepper, some slices of lemon, and lemon-peel;
+before you boil your pig, season the sides or collars with nutmeg,
+salt, cloves, and mace.
+
+
+  _To souce a Pig otherways._
+
+Scald it and cut it in four quarters, bone it, and let it ly in
+water a day and a night, then roul it up (like brawn) with sage
+leaves, lard in thin slices, & some grated bread mix't with the
+juyce of orange, beaten nutmeg, mace, and salt: roul it up in the
+quarters of the pig very hard and binde it up with tape, then boil
+it with fair water, white-wine, large mace, slic't ginger, a little
+lemon-peel, a faggot of sweet herbs, and salt; being boil'd put it
+in an earthen pot to cool in the liquor, and souce there two days,
+then dish it out on plates, or serve it in collars with mustard and
+sugar.
+
+
+  _Otherways._
+
+Season the sides with cloves, mace, and salt, then roul it in
+collars or sides with the bones in it; then take two or 3 gallons of
+water, a pottle of white-wine, and when the liquor boils put in the
+pig, with mace, cloves, slic't ginger, salt, bay-leaves, and whole
+pepper; being half boil'd, put in the wine, _&c._
+
+
+  _Otherways._
+
+Season the collars with chopped sage, beaten nutmeg, pepper, and
+salt.
+
+
+  _To souce or jelly a Pig in the Spanish fashion._
+
+Take a pig being scalded, boned, and chined down the back, then soak
+the collars clean from the blood the space of two hours, dry them in
+a clean cloth, and season the sides with pepper, salt, and minced
+sage; then have two dryed neats-tongues that are boil'd tender and
+cold, that they look fine and red, pare them and slice them from end
+to end the thickness of a half crown piece, lay them on the inside
+of the seasoned pig, one half of the tongue for one side, and the
+other for the other side; then make two collars and bind them up in
+fine white clouts, boil them as you do the soust pigs with wine,
+water, salt, slic't ginger and mace, keep it dry, or in souce drink
+of the pig brawn.
+
+If dry serve it in slices as thick as a trencher cut round the
+collar or slices in jelly, and make jelly of the liquor wherein it
+was boil'd, adding to it juyce of lemon, ising-glass, spices, sugar
+clarified with eggs, and run it through the bag.
+
+
+  _How to divide a Pig into Collars divers ways,
+    either for Pig Brawn, or soust Pig._
+
+1. Cut a large fat Bore-pig into one collar only, bone it whole, and
+not chine it, the head only cut off.
+
+2. Take out the hinder-quarters and buttocks with the bones in them,
+bone all the rest whole, only the head cut off.
+
+3. Take off the hinder quarters and make two collars, bone all the
+rest, only cut off the head & leave it whole.
+
+4. Cut off the head, and chine it through the back, and collar both
+sides at length from end to end.
+
+5. Chine it as before with the bones in, and souce it in quarters.
+
+
+  _To souce a Capon._
+
+Take a good bodied Capon, young, fat, and finely pulled, drawn and
+trussed, lay it in soak two or three hours with a knuckle of veal
+well joynted, and after set them a boiling in a fine deep brass-pan,
+kettle, or large pipkin, in a gallon of fair water; when it boils,
+scum it, and put in four or five blades of mace, two or three races
+of ginger slic't, four fennil-roots, and four parsley-roots, scraped
+and picked, and salt. The Capon being fine and tender boild take it
+up, and put it in other warm liquor or broth, then put to your
+souced broth a quart of white-wine, and boil it to a jelly; then
+take it off, and put it into an earthen pan or large pipkin, put
+your capon to it, with two or three slic't lemons, and cover it
+close, serve it at your pleasure, and garnish it with slices and
+pieces of lemon, barberries, roots, mace, nutmeg, and some of the
+jelly.
+
+Some put to this souc't capon, whole pepper, & a faggot of sweet
+herbs, but that maketh the broth very black.
+
+In that manner you may souce any Land Fowl.
+
+
+  _To souce a Breast of Veal, Side of Lamb, or any Joynt
+    of Mutton, Kid, Fawn, or Venison._
+
+Bone a breast of veal & soak it well from the blood, then wipe it
+dry, and season the side of the breast with beaten nutmeg, ginger,
+some sweet herbs minced small, whole coriander-seed, minced
+lemon-peel, and salt, and lay some broad slices of sweet lard over
+the seasoning, then roul it into a collar, and bind it up in a white
+clean cloth, put it into boiling liquor, scum it well, and then put
+in slic't ginger, slic't nutmeg, salt, fennil, and parsley-roots,
+being almost boild, put in a quart of white-wine, and when it is
+quite boild take it off, and put in slices of lemon, the peel of two
+lemons whole, and a douzen bay leaves, boil it close covered to make
+the veal look white.
+
+Thus you may do a breast of mutton, either roul'd, or with the bones
+in, and season them with nutmeg, pepper & salt, roul them, & bake
+them in a pot with wine and water, any Sea or Land fowl, being
+stuffed or farsed; and filled up with butter afterwards, and served
+dry, or lard the Fowls, bone and roul them.
+
+
+  _To souce a Leg of Veal._
+
+Take a leg of veal, bone it and lard it, but first season the lard
+with pepper, cloves, & mace, lard it with great lard as big as your
+little finger, season the veal also with the same seasoning & some
+salt with it; lard it very thick then have all manner of sweet herbs
+minc't and strew'd on it, roul it like a collar of brawn, and boil
+it or stew it in the oven in a pipkin, with water, salt, and
+white-wine, serve it in a collar cold, whole or in slices, or put
+away the liquor, and fill it up with butter, or bake it with butter
+in a roul, jelly it, and mix some of the broth with almond milk, and
+jellies in slices of two collars, when you serve it.
+
+
+  _Otherways._
+
+Stuff or farse a leg of veal; with sweet herbs minc't, beef-suet,
+pepper, nutmeg, and salt, collar it, and boil or bake it; being
+cold, either serve it dry in a collar, or in slices, or in a whole
+collar with gallendines of divers sorts, or in thin slices with oyl
+and vinegar.
+
+Thus you may dress any meat, venison, or Fowls.
+
+
+  _To souce Bullocks Cheeks, a Flank, Brisket, or Rand of Beef,_ &c.
+
+Take a bullocks cheek or flank of beef and lay it in peter salt four
+days, then roul it as even as you can, that the collar be not bigger
+in one place than in another boil it in water and salt, or amongst
+other beef, boil it very tender in a cloth as you do brawn, and
+being tender boil'd take it up, and put it into a hoop to fashion it
+upright and round, then keep it dry, and take it out of the clout,
+and serve it whole with mustard and sugar, or some gallendines. If
+lean, lard it with groat Lard.
+
+
+  _To collar a Surloin, Flank, Brisket, Rand, or Fore-Rib of Beef._
+
+Take the flank of beef, take out the sinewy & most of the fat, put
+it in pickle with as much water as will cover it, and put a handful
+of peter-salt to it, let it steep three days and not sift it, then
+take it out and hang it a draining the air, wipe it dry, then have a
+good handful of red sage, some tops of rosemary, savory, marjoram,
+tyme, but twice as much sage, mince them very small, then take
+quarter of an ounce of mace, and half as many cloves with a little
+ginger, and half an ounce of pepper, and likewise half an ounce of
+peter-salt; mingle them together, then take your beef, splat it, and
+lay it even that it may roul up handsomely in a collar; then take
+your seasoning of herbs and spices, and strow it all over, roul it
+up close, and bind it fast with packthred, put it into an earthen
+pipkin or pot, and put a pint of claret wine to it, an onion and two
+or three cloves of garlick, close it up with a piece of course
+paste, and bake it in a bakers oven, it will ask six hours soaking.
+
+
+  _To souce a Collar of Veal in the same manner,
+    or Venison, Pork, or Mutton._
+
+Take out the bones, and put them in steep in the picle with
+peter-salt, as was aforesaid, steep them three days, and hang them
+in the air one day, lard them (or not lard them) with good big lard,
+and season the lard with nutmeg, pepper, and herbs, as is aforesaid
+in the collar of beef, strow it over with the herbs, and spices,
+being mingled together, and roul up the collar, bind it fast, and
+bake it tender in a pot, being stopped close, and keep it for your
+use to serve either in slices or in the whole collar, garnish it
+with bays and rosemary.
+
+
+  _To make a Jelly for any kind of souc't Meats, Dishes,
+    or other Works of that nature._
+
+Take six pair of calves feet, scald them and take away the fat
+betwixt the claws, & also the long shank-bones, lay them in soak in
+fair water 3 or 4 hours, and boil them in two gallons of fair
+spring-water, to three quarts of stock; being boild strain it
+through a strainer, & when the broth is cold, take it from the
+grounds, & divide it into three pipkins for three several colours,
+to every pipkin a quart of white-wine, and put saffron in one,
+cutchenele in another, and put a race of ginger, two blades of mace,
+and a nutmeg to each pipkin, and cinamon to two of the pipkins, the
+spices being first slic't, then set your pipkins on the fire, and
+melt the jelly; then have a pound and a half of sugar for each
+pipkin: but first take your fine sugar being beaten, and put in a
+long dish or tray, and put to it whites of eighteen eggs, and beat
+them well together with your rouling pin, and divide it into three
+parts, put each part equally into the several pipkins, and stir it
+well together; the broth being almost cold, then set them on a
+charcoal fire and let them stew leisurely, when they begin to boil
+over, take them off, let it cool a little, run them through the bags
+once or twice and keep it for your use.
+
+For variety sometimes in place of wine, you may use grapes stamped
+and strained, wood-sorrel, juyce of lemons, or juyce of oranges.
+
+
+  _To jelly Hogs or Porkers Feet, Ears, or Snouts._
+
+Take twelve feet, six ears, & six snouts or noses, being finely
+scalded, & lay them in soak twenty four hours, shift & scrape them
+very white, then boil them in a fair clean scoured brass pot or
+pipkin in three gallons of liquor, five quarts of water, three of
+wine-vinegar, or verjuyce, and four of white-wine, boil them from
+three gallons to four quarts waste, being scum'd, put in an ounce of
+pepper whole, an ounce of nutmegs in quarters, an ounce of ginger
+slic't, and an ounce of cinamon, boil them together, as is
+abovesaid, to four quarts.
+
+Then take up the meat, and let them cool, divide them into dishes, &
+run it over with the broth or jelly being a little first setled,
+take the clearest, & being cold put juice or orange over all, serve
+it with bay-leaves about the dish.
+
+
+  _To make a Crystal Jelly._
+
+Take three pair of calves feet, and scald off the hair very clean,
+knock off the claws, and take out the great bones & fat, & cast them
+into fair water, shift them three or four times in a day and a
+night, then boil them next morning in a glazed pipkin or clean pot,
+with six quarts of fair spring water, boil it and scum it clean,
+boil away three quarts or more; then strain it into a clean earthen
+pan or bason, & let it be cold: then prepare the dross from the
+bottom, and take the fat of the top clean, put it in a large pipkin
+of six quarts, and put into it two quarts of old clear white-wine,
+the juyce of four lemons, three blades of mace, and two races of
+ginger slic't; then melt or dissolve it again into broth, and let it
+cool. Then have four pound of hard sugar fine beaten, and mix it
+with twelve whites of eggs in a great dish with your rouling pin,
+and put it into your pipkin to your jelly, stir it together with a
+grain of musk and ambergriese, put it in a fine linnen clout bound
+up, and a quarter of a pint of damask rose-water, set it a stewing
+on a soft charcoal fire, before it boils put in a little ising
+glass, and being boil'd up, take it, and let it cool a little, and
+run it.
+
+
+  _Other Jelly for service of several colours._
+
+Take four pair of calves feet, a knuckle of veal, a good fleshie
+capon, and prepare these things as is said in the crystal jelly:
+boil them in three gallons of fair water, till six quarts be wasted,
+then strain it in an earthen pan, let it cool, and being cold pare
+the bottom, and take off the fat on the top also; then dissolve it
+again into broth, and divide it into 4 equal parts, put it into four
+several pipkins, as will contain five pints a piece each pipkin, put
+a little saffron into one of them, into another cutchenele beaten
+with allum, into another turnsole, and the other his own natural
+white; also to every pipkin a quart of white-wine, and the juyce of
+two lemons. Then also to the white jelly one race of ginger pare'd
+and slic't & three blades of large mace, to the red jelly 2 nutmegs,
+as much in quantity of cinamon as nutmegs, also as much ginger; to
+the turnsole put also the same quantity, with a few whole cloves;
+then to the amber or yellow color, the same spices and quantity.
+Then have eighteen whites of eggs, & beat them with six pound of
+double refined sugar, beaten small and stirred together in a great
+tray or bason with a rouling pin divide it into four parts in the
+four pipkins & stir it to your jelly broth, spice, & wine, being
+well mixed together with a little musk & ambergriese. Then have new
+bags, wash them first in warm water, and then in cold, wring them
+dry, and being ready strung with packthread on sticks, hang them on
+a spit by the fire from any dust, and set new earthen pans under
+them being well seasoned with boiling liquor.
+
+Then again set on your jelly on a fine charcoal fire, and let it
+stew softly the space of almost an hour, then make it boil up a
+little, and take it off, being somewhat cold run it through the bag
+twice or thrice, or but once if it be very clear; and into the bags
+of colors put in a sprig of rosemary, keep it for your use in those
+pans, dish it as you see good, or cast it into what mould you
+please; as for example these.
+
+  _Scollop shells, Cockle shells, Egg shells, half Lemon,
+  or Lemon-peel, Wilks, or Winkle shells, Muscle shells,
+  or moulded out of a butter-squirt._
+
+Or serve it on a great dish and plate, one quarter of white, another
+of red, another of yellow, the fourth of another colour, & about the
+sides of the dish oranges in quarters of jelly, in the middle whole
+lemon full of jelly finely carved, or cast out of a wooden or tin
+mould, or run into little round glasses four or five in a dish, on
+silver trencher plates, or glass trencher plates.
+
+
+  _The quantities for a quart of Jelly Broth
+    for the true making of it._
+
+A quart of white-wine, a pound and a half of sugar, eggs, two
+nutmegs, or mace, two races of ginger, as much cinamon, two grains
+of musk and ambergriese, calves feet, or a knuckle of veal.
+
+Sometimes for variety, in place of wine, use grape-verjuyce; if
+juyce of grapes a quart, juyce of lemons a pint, juyce of oranges a
+quart, juyce of wood-sorrel a quart, and juyce of quinces a quart.
+
+
+  _How to prepare to make a good Stock for Jellies of all sorts,
+    and the meats most proper for them, both for service
+    and sick-folks; also the quantities belonging
+    to a quart of Jellie._
+
+  _For the stock for service._
+
+Two pair of calves feet finely cleansed, the fat and great bones
+taken out and parted in halves; being well soaked in fair water
+twenty four hours, and often shifted, boil them in a brass pot or
+pipkin close covered, in the quantity of a gallon of water, boil
+them to three pints, then strain the broth through a clean strong
+canvas into an earthen pan or bason; when it is cold take off the
+top, and pare off the dregs from the bottom. Put it in a clean well
+glazed pipkin of two quarts, with a quart of white-wine, a quarter
+of a pint of cinamon-water, as much of ginger-water, & as much of
+nutmeg-water, or these spices sliced. Then have two pound of double
+refined sugar beaten with eggs, in a deep dish or bason, your jelly
+being new melted, put in the eggs with sugar, stir all the foresaid
+materials together, and set it astewing on a soft charcoal fire the
+space of half an hour or more, being well digested and clear run.
+
+Take out the bone and fat of any meat for jellies, for it doth but
+stain the stock, and is the cause that it will never be white nor
+very clear.
+
+
+  _Meats proper for Jelly for service or sick folks._
+
+  1.  Three pair of calves feet.
+  2.  Three pair of calves feet, a knuckle of veal,
+        and a fine well fleshed capon.
+  3.  One pair of calves feet, a well fleshed capon,
+        and half a pound of harts-horn of ising-glass.
+  4.  An old cock and a knuckle of veal.
+  5.  Harts horn jelly only, or with a poultrey.
+  6.  Good bodied capons.
+  7.  Ising-glass only, or with a cock or capon.
+  8.  Jelly of hogs feet, ears, and snouts.
+  9.  Sheeps feet, lambs feet, and calves feet.
+
+
+  _Neats feet for a Jelly for a Neats-Tongue._
+
+Being fresh and tender boil'd and cold, lard it with candied cittern
+candied orange, lemon, or quinces, run it over with jelly, and some
+preserved barberries or cherries.
+
+
+  _To make a Jelly as white as snow of Jorden-Almonds._
+
+Take a pound of almonds, steep them in cold water till they will
+blanch, which will be in six hours; being blanched into cold water,
+beat them with a quart of rose water: then have a decoction of half
+a pound of ising-glass, boil'd with a gallon of fair spring-water,
+or else half wine, boil it till half be wasted, then let it cool,
+strain it, and mingle it with your almonds, and strain with them a
+pound of double refined sugar, the juyce of two lemons, and cast it
+into egg shells; put saffron to some of it, and make some of it
+blue, some of it green, and some yellow; cast some into oranges, and
+some into lemon rindes candied: mix part of it with some almond
+paste colored; and some with cheese-curds; serve of divers of these
+colours on a great dish and plate.
+
+
+  _To make other white Jelly._
+
+Boil two capons being cleansed, the fat and lungs taken out, truss
+them and soak them well in clean water three of four hours; then
+boil them in a pipkin, or pot of two gallons or less, put to them a
+gallon or five quarts of white wine, scum them, and boil them to a
+jelly, next strain the broth from the grounds and blow off the fat
+clean; then take a quart of sweet cream, a quart of the jelly broth,
+a pound and half of refined sugar, and a quarter of a pint of rose
+water, mingle them all together, and give them a warm on the fire
+with half an ounce of fine searsed ginger; then set it a cooling,
+dish it, or cast it in lemon or orange-peels, or in any fashion of
+the other jellies, in moulds or glasses, or turn it into colours;
+for sick folks in place of cream use stamped almonds.
+
+
+  _To make Jellies for sauces, made dishes, and other works._
+
+Take six pair of calves feet, scald them and take away the fat
+between the claws, as also the great long shank bones, and lay them
+in water four or five hours; then boil them in two gallons of fair
+spring water, scum them clean and boil them from two gallons to
+three quarts, then strain it through a strong canvas, and let the
+broth cool; being cold cleanse it from the grounds, pare off the top
+and melt it, then put to it in a good large pipkin, three quarts of
+white-wine, three races of ginger slic't, some six blades of mace,
+a quarter of an ounce of cinamon, a grain of musk, and eighteen
+whites of eggs beaten with four pound of sugar, mingle them with the
+rest in the pipkin, and the juyce of three lemons, set all on the
+fire, and let it stew leisurely; then have your bag ready washed,
+and when your pipkin boils up, run it, _&c._
+
+
+  _Harts horn Jelly._
+
+Take half a pound of harts-horn, boil it in fair spring water
+leisurely, close covered, and in a well glazed pipkin that will
+contain a gallon, boil it till a spoonful will stand stiff being
+cold, then strain it through a fine thick canvas or fine boultering,
+and put it again into another lesser pipkin, with the juyce of eight
+or nine good large lemons, a pound and half of double refined sugar,
+and boil it again a little while, then put it in a gally pot, or
+small glasses, or cast it into moulds, or any fashions of the other
+jellies. It is held by the Physicians for a special Cordial.
+
+Or take half a pound of harts-horn grated, and a good capon being
+finely cleansed and soaked from the blood, and the fat taken off,
+truss it, and boil it in a pot or pipkin with the harts-horn, in
+fair spring water, the same things as the former, _&c._
+
+
+  _To make another excellent Jelly of Harts horn and Ising-glass
+    for a Consumption._
+
+Take half a pound of ising-glass, half a pound of harts-horn, half a
+pound of slic't dates, a pound of beaten sugar, half a pound of
+slic't figs, a pound of slic't prunes half an ounce of cinamon, half
+an ounce of ginger, a quarter of an ounce of mace, a quarter of an
+ounce of cloves, half an ounce of nutmegs, and a little red sanders,
+slice your spices, and also a little stick of liquorish and put in
+your cinamon whole.
+
+
+  _To make a Jelly for weakness in the back._
+
+Take two ounces of harts-horn, and a wine quart of spring-water, put
+it into a pipkin, and boil it over a soft fire till it be one half
+consumed, then take it off the fire, and let it stand a quarter of
+an hour, and strain it through a fine holland cloth, crushing the
+harts-horn gently with a spoon: then put to it the juyce of a lemon,
+two spoonfulls of red rose-water, half a spoonful of cinamon-water,
+four or five ounces of fine sugar, or make it sweet according to the
+parties taste; then put it out into little glasses or pipkins, and
+let it stand twenty four hours, then you may take of it in the
+morning, or at four of the clock in the afternoon, what quantity you
+please. To put two or three spoonfuls of it into broth is very good.
+
+
+  _To make another dish of meat called a Press, for service._
+
+Do in this as you may see in the jelly of the porker, before spoken
+of; take the feet, ears, snouts, and cheeks, being finely and tender
+boil'd to a jelly with spices, and the same liquor as is said in the
+Porker; then take out the bones and make a lay of it like a square
+brick, season it with coriander or fennil-seed, and bind it up like
+a square brick in a strong canvas with packthred, press it till it
+be cold, and serve it in slices with bay-leaves, or run it over with
+jellies.
+
+
+  _To make a Sausage for Jelly._
+
+Boil or roast a capon, mince and stamp it with some almond paste,
+then have a fine dried neats-tongue, one that looks fine and red
+ready boil'd, cut it into little pieces, square like dice, half an
+inch long, and as much of interlarded bacon cut into the same form
+ready boil'd and cold, some preserved quinces and barberries, sugar,
+and cinamon, mingle all together with some scraped ising-glass
+amongst it warm; roul it up in a sausage, knit it up at the ends,
+and sow the sides; then let it cool, slice it, and serve it in a
+jelly in a dish in thin slices, and run jelly over it, let it cool
+and lay on more, that cool, run more, and thus do till the dish be
+full; when you serve it, garnish the dish with jelly and preserved
+barberries, and run over all with juyce of lemon.
+
+
+  _To make Leach a most excellent way in the French Fashion._
+
+Take a quart of sweet cream, twelve spoonfuls of rose-water, four
+grains of musk dissolved in rose-water, and four or five blades of
+large mace boil'd with half a pound of ising-glass, being steeped
+and washed clean, and put to it half a pound of sugar, and being
+boil'd to a jelly, run it through your jelly bag into a dish, and
+being cold slice it into chequer-work, and serve it on a plate or
+glasses, and sometimes without sugar in it, _&c._
+
+
+  _To make the best Almond Leach._
+
+Take an ounce of ising-glass, and lay it two hours in water, shift
+it, and boil it in fair water, let it cool; then take two pound of
+almonds, lay them in the water till they will blanch, then stamp
+them and put to them a pint of milk, strain them, and put in large
+mace and slic't ginger, boil them till it taste well of the spice,
+then put in your digested ising-glass, sugar, and a little
+rose-water, run it through a strainer, and put it into dishes.
+
+Some you may colour with saffron, turnsole, or green wheat, and
+blew-bottles for blew.
+
+
+  _To keep Sparagus all the year._
+
+Parboil them very little, and put them into clarified butter, cover
+them with it, the butter being cold, cover them with a leather, and
+about a month after refresh the butter, melt it, and put it on them
+again, then set them under ground being covered with a leather.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION IX.
+
+  _The best way of making all manner of baked Meats._
+
+
+  _To make a Bisk or Batalia Pie._
+
+Take six peeping Pigeons, and as many peeping small chickens, truss
+them to bake; then have six oxe pallets well boil'd and blancht, and
+cut in little pieces; then take six lamb-stones, and as many good
+veal sweet-breads cut in halves and parboil'd, twenty cocks-combs
+boil'd and blanch'd, the bottoms of four artichocks boiled and
+blanched, a quart of great oysters parboil'd and bearded, also the
+marrow of four bones seasoned with pepper, nutmeg, mace, and salt;
+fill the pye with the meat, and mingle some pistaches amongst it,
+cock-stones, knots, or yolks of hard eggs, and some butter, close it
+up and bake it (an hour and half will bake it) but before you set it
+in the oven, put into it a little fair water: Being baked pour out
+the butter, and liquor it with gravy, butter beaten up thick, slic't
+lemon, and serve it up.
+
+Or you may bake this bisk in a patty-pan or dish.
+
+Sometimes use sparagus and interlarded bacon.
+
+For the paste of this dish, take three quarts of flour, and three
+quarters of a pound of butter, boil the butter in fair water, and
+make up the paste hot and quick.
+
+Otherways in the summer time, make the paste of cold butter; to
+three quarts of flour take a pound and a half of butter, and work it
+dry into the flour, with the yolks of four eggs and one white, then
+put a little water to it, and make it up into a stiff paste.
+
+
+  _To bake Chickens or Pigeons._
+
+Take either six pigeon peepers or six chicken peepers, if big cut
+them in quarters, then take three sweet-breads of veal slic't very
+thin, three sheeps tongues boil'd tender, blanched and slic't, with
+as much veal, as much mutton, six larks, twelve cocks combs, a pint
+of great oysters parboild and bearded, calves udder cut in pieces,
+and three marrow bones, season these foresaid materials with pepper,
+salt, and nutmeg, then fill them in pies of the form as you see, and
+put on the top some chesnuts, marrow, large mace, grapes, or
+gooseberries; then have a little piece of veal and mince it with as
+much marrow, some grated bread, yolks of eggs, minced dates, salt,
+nutmeg, and some sweet marjoram, work up all with a little cream,
+make it up in little balls or rouls, put them in the pie, and put in
+a little mutton-gravy, some artichock bottoms, or the tops of boild
+sparagus, and a little butter; close up the pie and bake it, being
+baked liquor it with juyce of oranges, one lemon, and some claret
+wine, shake it well together, and so serve it.
+
+
+  _To Make a Chicken Pie otherways._
+
+Take and truss them to bake, then season them lightly with pepper,
+salt, and nutmeg; lay them in the pie, and lay on them some dates in
+halves, with the marrow of three marrow-bones, some large mace,
+a quarter of a pound of eringo roots, some grapes or barberries, and
+some butter, close it up, and put it in the oven; being half baked,
+liquor it with a pound of good butter; a quarter of a pint of
+grape-verjuyce, and a quartern of refined sugar, ice it and serve
+it up.
+
+Otherways you may use the giblets, and put in some pistaches, but
+keep the former order as aforesaid for change.
+
+Liquor it with caudle made of a pint of white-wine or verjuyce, the
+yolks of five or six eggs, suger, and a quarter of a pound of good
+sweet butter; fill the pye, and shake this liquor well in it, with
+the slices of a lemon. Or you may make the caudle green with the
+juyce of spinage; ice these pies, or scrape sugar on them.
+
+Otherways for the liquoring or garnishing of these Pies, for variety
+you may put in them boil'd skirrets, bottom of artichocks boil'd, or
+boil'd cabbidge lettice.
+
+Sometimes sweet herbs, whole yolks of hard eggs, interlarded bacon
+in very thin slices, and a whole onion; being baked, liquor it with
+white-wine, butter, and the juyce of two oranges.
+
+Or garnish them with barberries, grapes, or gooseberries, red or
+white currans, and some sweet herbs chopped small, boil'd in gravy;
+and beat up thick with butter.
+
+Otherways liquor it with white-wine, butter, sugar, some sweet
+marjoram, and yolks of eggs strained.
+
+Or bake them with candied lettice stalks, potatoes, boil'd and
+blanch'd, marrow, dates, and large mace; being baked cut up the pye,
+and lay on the chickens, slic't lemon, then liquor the pye with
+white-wine, butter, and sugar, and serve it up hot.
+
+You may bake any of the foresaid in a patty-pan or dish, or bake
+them in cold butter paste.
+
+
+  _To bake Turkey, Chicken, Pea-Chicken, Pheasant-Pouts,
+    Heath Pouts, Caponets, or Partridge for to be eaten cold._
+
+Take a turkey-chicken, bone it, and lard it with pretty big lard,
+a pound and half will serve, then season it with an ounce of pepper,
+an ounce of nutmegs, and two ounces of salt, lay some butter in the
+bottom of the pye, then lay on the fowl, and put in it six or eight
+whole cloves, then put on all the seasoning with good store of
+butter, close it up, and baste it over with eggs, bake it, and being
+baked fill it up with clarified butter.
+
+Thus you may bake them for to be eaten hot, giving them but half the
+seasoning, and liquor it with gravy and juyce of orange.
+
+Bake this pye in fine paste; for more variety you may make a
+stuffing for it as followeth; mince some beef-suet and a little veal
+very fine, some sweet herbs, grated nutmeg, pepper, salt, two or
+three raw yolks of eggs, some boil'd skirrets or pieces of
+artichocks, grapes, or gooseberries, _&c._
+
+
+  _To bake Pigeons wild or tame, Stock-Doves, Turtle-Doves,
+    Quails, Rails, &c. to be eaten cold._
+
+Take six pigeons, pull, truss, and draw them, wash and wipe them
+dry, and season them with nutmeg, pepper, and salt, the quantity of
+two ounces of the foresaid spices, and as much of the one as the
+other, then lay some butter in the bottom of the pye, lay on the
+pigeons, and put all the seasoning on them in the pye, put butter to
+it, close it up and bake it, being baked and cold, fill it up with
+clarified butter.
+
+Make the paste of a pottle of fine flour, and a quarter of a pound
+of butter boil'd in fair water made up quick and stiff.
+
+If you will bake them to be eaten hot, leave out half the seasoning:
+Bake them in dish, pie, or patty-pan, and make cold paste of a
+pottle of flour, six yolks of raw eggs, and a pound of butter, work
+into the flour dry, and being well wrought into it, make it up stiff
+with a little fair water.
+
+Being baked to be eaten hot, put it into yolks of hard eggs,
+sweet-breads, lamb-stones, sparagus, or bottoms of artichocks,
+chesnuts, grapes, or gooseberries.
+
+Sometimes for variety make a lear of butter, verjuyce, sugar, some
+sweet marjoram chopped and boil'd up in the liquor, put them in the
+pye when you serve it up, and dissolve the yolk of an egg into it;
+then cut up the pye or dish, and put on it some slic't lemon, shake
+it well together, and serve it up hot.
+
+In this mode or fashion you bake larks, black-birds, thrushes,
+veldifers, sparrows, or wheat-ears.
+
+
+  _To bake all manner of Land Fowl, as Turkey, Bustard, Peacock,
+    Crane, &c. to be eaten cold._
+
+Take a turkey and bone it, parboil and lard it thick with great lard
+as big as your little finger, then season it with 2 ounces of beaten
+pepper, two ounces of beaten nutmeg, and three ounces of salt,
+season the fowl, and lay it in a pie fit for it, put first butter in
+the bottom, with some ten whole cloves, then lay on the turkey, and
+the rest of the seasoning on it, lay on good store of butter, then
+close it up and baste it either with saffron water, or three or four
+eggs beaten together with their yolks; bake it, and being baked and
+cold, liquor it with clarified butter, _&c._
+
+
+  _To bake all manner of Sea-Fowl, as Swan, Whopper,
+    to be eaten cold._
+
+Take a swan, bone, parboil and lard it with great lard, season the
+lard with nutmeg and pepper only, then take two ounces of pepper,
+three of nutmeg, and four of salt, season the fowl, and lay it in
+the pie, with good store of butter, strew a few whole cloves on the
+rest of the seasoning, lay on large sheets of lard over it, and good
+store of butter; then close it up in rye-paste or meal course
+boulted, and made up with boiling liquor, and make it up stiff: or
+you may bake them to eat hot, only giving them half the seasoning.
+
+In place of baking any of these fowls in pyes, you may bake them in
+earthen pans or pots, for to be preserved cold, they will keep
+longer.
+
+In the same manner you may bake all sorts of wild geese, tame geese,
+bran geese, muscovia ducks, gulls, shovellers, herns, bitterns,
+curlews, heath-cocks, teels, olines, ruffs, brewes, pewits, mewes,
+sea-pies, dap chickens, strents, dotterils, knots, gravelins,
+oxe-eys, red shanks, _&c._
+
+In baking of these fowls to be eaten hot, for the garnish put in a
+big onion, gooseberries, or grapes in the pye, and sometimes capers
+or oysters, and liquor it with gravy, claret, and butter.
+
+
+  _To dress a Turkey in the French mode, to eat cold,
+    called a la doode._
+
+Take a turkey and bone it, or not bone it, but boning is the best
+way, and lard it with good big lard as big as your little finger and
+season it with pepper, cloves, and mace, nutmegs, and put a piece of
+interlarded bacon in the belly with some rosemary and bayes, whole
+pepper, cloves and mace, and sew it up in a clean cloth, and lay it
+in steep all night in white-wine, next morning close it up with a
+sheet of course paste in a pan or pipkin, and bake it with the same
+liquor it was steept in; it will ask four hours baking, or you may
+boil the liquor; then being baked and cold, serve it on a pie-plate,
+and stick it with rosemary and bays, and serve it up with mustard
+and sugar in saucers, and lay the fowl on a napkin folded square,
+and the turkey laid corner-ways.
+
+Thus any large fowl or other meat, as a leg of mutton, and the like.
+
+
+Meats proper for a stofado may be any large fowl, as,
+
+  _Turkey, Swan, Goose, Bustard, Crane, Whopper, wild Geese,
+  Brand Geese, Hearn, Shoveler, or Bittern, and many more; as also
+  Venison, Red Deer, Fallow Deer, Legs of Mutton, Breasts of Veal
+  boned and larded, Kid or Fawn, Pig, Pork, Neats-tongues, and Udders,
+  or any Meat, a Turkey, Lard one pound, Pepper one ounce, Nutmegs,
+  Ginger, Mace, Cloves, Wine a quart, Vinegar half a pint, a quart
+  of great Oysters, Puddings, Sausages, two Lemons, two Cloves of
+  Garlick._
+
+
+  _A Stofado._
+
+Take two turkeys, & bone them and lard them with great lard as big
+as your finger, being first seasoned with pepper, & nutmegs, & being
+larded, lay it in steep in an earthen pan or pipkin in a quart of
+white-wine, & half as much wine-vinegar, some twenty whole cloves,
+half an ounce of mace, an ounce of beaten pepper, three races of
+slic't ginger, half a handful of salt, half an ounce of slic't
+nutmegs, and a ladleful of good mutton broth, & close up the pot
+with a sheet of coarse paste, and bake it; it will ask four hours
+baking; then have a fine clean large dish, with a six penny French
+bread slic't in large slices, and then lay them in the bottom of a
+dish, and steep them with some good strong mutton broth, and the
+same broth that it was baked in, and some roast mutton gravy, and
+dish the fowl, garnish it with the spices and some sausages, and
+some kind of good puddings, and marrow and carved lemons slic't, and
+lemon-peels.
+
+
+  _To bake any kind of Heads, and first of the Oxe or
+    Bullocks Cheeks to be eaten hot or cold._
+
+Being first cleansed from the slime and filth, cut them in pieces,
+take out the bones, and season them with pepper, salt, and nutmeg,
+then put them in a pye with a few whole cloves, a little seasoning,
+slices of bacon, and butter over all; bake them very tender, and
+liquor them with butter and claret wine.
+
+Or boil your chickens, take out the bones and make a pasty with some
+minced meat, and a caul of mutton under it, on the top spices and
+butter, close it up in good crust, and make your pies according to
+these forms.
+
+
+  _Otherways._
+
+Bone and lard them with lard as big as your little finger seasoned
+with pepper, salt, and nutmeg, and laid into the pye or pasty, with
+slices of interlarded bacon, and a clove or two, close it up, and
+bake it with some butter; make your pye or pasty of good fine crust
+according to these forms. Being baked fill it up with good sweet
+butter.
+
+
+  _Otherways._
+
+You may make a pudding of some grated bread, minced veal, beef-suet,
+some minced sweet herbs, a minced onion, eggs, cream, nutmeg,
+pepper, and salt, and lay it on the top of your meat in the pye, and
+some butter, close it up and bake it.
+
+
+  _Otherways._
+
+Take a calves head, soak it well and take out the brains, boil the
+head and take out the bones, being cold stuff it with sweet herbs
+and hard eggs chopped small, minced bacon, and a raw egg or two,
+nutmeg, pepper, and salt; and lay in the bottom of the pye minced
+veal raw, and bacon; then lay the cheeks on it in the pye, and
+slices of bacon on that, then spices, butter, and grapes or lemon,
+close it up, bake it, and liquor it with butter only.
+
+
+  _Otherways._
+
+Boil it and take out the bones, cleanse it, and season it with
+pepper, salt, and nutmeg, put some minced veal or suet in the bottom
+of the pye, then lay on the cheeks, and on them a pudding made of
+minced veal raw and suet, currans, grated bread or parmisan, eggs,
+saffron, nutmeg, pepper, and salt, put it on the head in the pye,
+with some thin slices of interlarded bacon, thin slices also of veal
+and butter, close it up, and make it according to these forms, being
+baked, liquor it with butter only.
+
+
+  _To bake a Calves Chaldron._
+
+Boil it tender, and being cold mince it, and season it with nutmeg,
+pepper, cinamon, ginger, salt, caraway seeds, verjuyce, or grapes,
+some currans, sugar, rose-water and dates stir them all together and
+fill your pye, bake it, and being baked ice it.
+
+
+  _Minced Pies of Calves Chaldrons, or Muggets._
+
+Boil it tender, and being cold mince it small, then put to it bits
+of lard cut like dice, or interlarded bacon, some yolks of hard eggs
+cut like dice also, some bits of veal and mutton cut also in the
+same bigness, as also lamb, some gooseberries, grapes or barberries,
+and season it with nutmeg, pepper, and salt, fill your pye, and lay
+on it some thin slices of interlarded bacon, and butter; close it
+up, and bake it, liquor it with white-wine beaten with butter.
+
+
+  _To bake a Calves Chaldron or Muggets in a Pye or little Pasties,
+    or make a Pudding of it, adding two or three Eggs._
+
+Being half boil'd, mince it small, with half a pound of beef-suet,
+and season it with beaten cloves and mace, nutmegs, a little onion
+and minced lemon peel, and put to it the juyce of an orange, and mix
+all together. Then make a piece of puff-paste and bake it in a dish
+as other Florentines, and close it up with the other half of the
+paste, and being baked put into it the juyce of two or three
+oranges, and stir the meat with the orange juyce well together and
+serve it, _&c._
+
+
+  _To bake a Pig to be eaten cold called a Maremaid Pye._
+
+Take a Pig, flay it and quarter it, then bone it, take also a good
+Eel flayed, speated, boned, and seasoned with pepper, salt, and
+nutmeg, then lay a quarter of your pig in a round pie; and part of
+the Eel on that quarter, then lay another quarter on the other and
+then more eel, and thus keep the order till your pie be full, then
+lay a few whole cloves, slices of bacon, and butter, and close it
+up, bake it in good fine paste, being baked and cold, fill it up
+with good sweet butter.
+
+
+  _Otherways._
+
+Scald it, and bone it being first cleansed, dry the sides in a clean
+cloth, and season them with beaten nutmeg, pepper, salt, and chopped
+sage; then have two neats-tongues dryed, well boild, and cold, slice
+them out all the length, as thick as a half crown, and lay a quarter
+of your pig in a square or round pie, and slices of the tongue on
+it, then another quarter of a pig and more tongue, thus do four
+times double; and lay over all slices of bacon, a few cloves,
+butter, and a bay-leafe or two; then bake it, and being baked, fill
+it up with good sweet butter. Make your paste white of butter and
+flower.
+
+
+  _Otherways._
+
+Take a pig being scalded, flayed, and quartered, season it with
+beaten nutmeg, pepper, salt, cloves, and mace, lay it in your pie
+with some chopped sweet herbs, hard eggs, currans, (or none) put
+your herbs between every lay, with some gooseberries, grapes, or
+barberries, and lay on the top slices of interlarded bacon and
+butter, close it up, and bake it in good fine crust, being baked,
+liquor it with butter, verjuyce, and sugar. If to be eaten cold,
+with butter only.
+
+
+  _Otherways to be eaten hot._
+
+Cut it in pieces, and make a pudding of grated bread, cream, suet,
+nutmeg, eggs, and dates, make it into balls, and stick them with
+slic't almonds; then lay the pig in the pye, and balls on it, with
+dates, potato, large mace, lemon, and butter; being baked liquor it.
+
+
+  _To bake four Hares in a Pie._
+
+Bone them and lard them with great lard, being first seasoned with
+nutmeg, and pepper, then take four ounces of pepper, four ounces of
+nutmegs, and eight ounces of salt, mix them together, season them,
+and make a round or square pye of course boulted rye and meal; then
+the pie being made put some butter in the bottom of it, and lay on
+the hares one upon another; then put upon it a few whole cloves,
+a sheet of lard over it, and good store of butter, close it up and
+bake it, being first basted over with eggs beaten together, or
+saffron; when it is baked liquor them with clarified butter.
+
+Or bake them in white paste or pasty, if to be eaten hot, leave out
+half the seasoning.
+
+
+  _To bake three Hares in a Pie to be eaten cold._
+
+Bone three hares, mince them small, and stamp them with the
+seasoning of pepper, salt, and nutmeg, then have lard cut as big as
+ones little finger, and as long as will reach from side to side of
+the pye; then lay butter in the bottom of it, and a lay of meat,
+then a lay of lard, and a lay of meat, and thus do five or six
+times, lay your lard all one way, but last of all a lay of meat,
+a few whole cloves, and slices of bacon over all, and some butter,
+close it up and bake it, being baked fill it up with sweet butter,
+and stop the vent.
+
+Thus you may bake any venison, beef, mutton, veal, or rabits; if you
+bake them in earthen pans they will keep the longest.
+
+
+  _To bake a Hare with a Pudding in his belly._
+
+For to make this pie you must take as followeth, a gallon of flour,
+half an ounce of nutmegs, half an ounce of pepper, salt, capers,
+raisins, pears in quarters, prunes, with grapes, lemon, or
+gooseberries, and for the liquor a pound of sugar, a pint of claret
+or verjuyce, and some large mace.
+
+Thus also you may bake a fawn, kid, lamb, or rabit: Make your
+Hare-Pie according to the foregoing form.
+
+
+  _To make minced Pies of a Hare._
+
+Take a Hare, flay it, and cleanse it, then take the flesh from the
+bones, and mince it with the fat bacon, or beef-suet raw, season it
+with pepper, mace, nutmeg, cloves, and salt; then mingle all
+together with some grapes, gooseberries, or barberries; fill the
+pie, close it up and bake it.
+
+
+  _Otherways._
+
+Mince it with beef-suet, a pound and half of raisins minced, some
+currans, cloves, mace, salt, and cinamon, mingle all together, and
+fill the pie, bake it and liquor it with claret.
+
+
+  _To make a Pumpion Pie._
+
+Take a pound of pumpion and slice it, a handful of time, a little
+rosemary, and sweet marjoram stripped off the stalks, chop them
+small, then take cinamon, nutmeg, pepper, and a few cloves all
+beaten, also ten eggs, and beat them, then mix and beat them all
+together, with as much sugar as you think fit, then fry them like a
+froise, after it is fried, let it stand till it is cold, then fill
+your pie after this manner. Take sliced apples sliced thin round
+ways, and lay a layer of the froise, and a layer of apples, with
+currans betwixt the layers. While your pie is fitted, put in a good
+deal of sweet butter before you close it. When the pie is baked,
+take six yolks of eggs, some white-wine or verjuyce, and make a
+caudle of this, but not too thick, cut up the lid, put it in, and
+stir them well together whilst the eggs and pumpion be not
+perceived, and so serve it up.
+
+
+  _To make a Lumber-Pie._
+
+Take some grated bread, and beef-suet cut into bits like great dice,
+and some cloves and mace, then some veal or capon minced small with
+beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil'd
+hard and cut in quarters, put them to the other ingredients, with
+some barberries, some yolks of raw eggs, and a little cream, work up
+all together and put it in the cauls of veal like little sausages;
+then bake them in a dish, and being half baked, have a pie made and
+dried in the oven; put these puddings into it with some butter,
+verjuyce, sugar, some dates on them, large mace, grapes, or
+barberries, and marrow; being baked, serve it with a cut cover on
+it, and scrape sugar on it.
+
+
+  _Otherways._
+
+Take some minc't meat of chewits of veal, and put to it some three
+or four raw eggs, make it into balls, then put them in a pye fitted
+for them according to this form, first lay in the balls, then lay on
+them some slic't dates, large mace, marrow, and butter; close it up
+and bake it, being baked, liquor it with verjuyce, sugar, and
+butter, then ice it, and serve it up.
+
+
+  _To make an Olive Pye._
+
+Take tyme, sweet marjorarm, savory, spinage, parsley, sage, endive,
+sorrel, violet leaves, and strawberry leaves, mince them very small
+with some yolks of hard eggs, then put to them half a pound of
+currans, nutmeg, pepper, cinamon, sugar, and salt, minced raisins,
+gooseberries, or barberries, and dates minc'd small, mingle
+alltogether, then have slices of a leg of veal, or a leg or mutton,
+cut thin and hacked with the back of a knife, lay them on a clean
+board and strow on the foresaid materials, roul them up and put them
+in a pye; then lay on them some dates, marrow, large mace, and some
+butter, close it up and bake it, being baked cut it up, liquor it
+with butter, verjuyce, and sugar, put a slic't lemon into it, and
+serve it up with scraped sugar.
+
+
+  _To bake a Loin, Breast, or Rack of Veal or Mutton._
+
+If you bake it with the bones, joynt a loin very well and season it
+with nutmeg, pepper, and salt, put it in your pye, and put butter to
+it, close it up, and bake it in good crust, and liquor it with sweet
+butter.
+
+Thus also you may bake the brest, either in pye or pasty, as also
+the rack or shoulder, being stuffed with sweet herbs, and fat of
+beef minced together and baked either in pye or pasty.
+
+In the summer time you may add to it spinage, gooseberries, grapes,
+barberries, or slic't lemon, and in winter, prunes, and currans, or
+raisins, and liquor it with butter, sugar, and verjuyce.
+
+
+  _To make a Steak Pye the best way._
+
+Cut a neck, loyn, or breast into steaks, and season them with
+pepper, nutmeg, and salt; then have some few sweet herbs minced
+small with an onion, and the yolks of three or four hard eggs minced
+also; the pye being made, put in the meat and a few capers, and
+strow these ingredients on it, then put in butter, close it up and
+bake it three hours moderately, _&c._ Make the pye round and pretty
+deep.
+
+
+  _Otherways._
+
+The meat being prepared as before, season it with nutmeg, ginger,
+pepper, a whole onion, and salt; fill the pye, then put in some
+large mace, half a pound of currans, and butter, close it up and put
+it in the oven; being half baked put in a pint of warmed clearet,
+and when you draw it to send it up, cut the lid in pieces, and stick
+it in the meat round the pye; or you may leave out onions, and put
+in sugar and verjuyce.
+
+
+  _Otherways._
+
+Take a loyn of mutton, cut it in steaks, and season it with nutmeg,
+pepper, and salt, then lay a layer of raisins and prunes in the
+bottom of the pye, steaks on them, and then whole cinamon, then more
+fruit and steaks, thus do it three times, and on the top put more
+fruit, and grapes, or slic't orange, dates, large mace, and butter,
+close it up and bake it, being baked, liquor it with butter, white
+wine and sugar, ice it, and serve it hot.
+
+
+  _To bake Steak Pies the French way._
+
+Season the steaks with pepper, nutmeg, and salt lightly, and set
+them by; then take a piece of the leanest of a leg of mutton, and
+mince it small with some beef suet and a few sweet herbs, as tops of
+tyme, penniroyal, young red sage, grated bread, yolks of eggs, sweet
+cream, raisins of the sun, _&c._ work all together, and make it into
+little balls, and rouls, put them into a deep round pye on the
+steaks, then put to them some butter, and sprinkle it with verjuyce,
+close it up and bake it, being baked cut it up, then roul sage
+leaves in butter, fry them, and stick them in the balls, serve the
+pye without a cover, and liquor it with the juyce of two or three
+oranges or lemons.
+
+
+  _Otherways._
+
+Bake these steaks in any of the foresaid-ways in patty-pan or dish,
+and make other paste called cold butter paste; take to a gallon of
+flower a pound and a half of butter, four or five eggs and but two
+whites, work up the butter and eggs into the flour, and being well
+wrought, put to it a little fair cold water, and make it up a stiff
+paste.
+
+
+  _To bake a Gammon of Bacon._
+
+Steep it all night in water, scrape it clean, and stuff it with all
+manner of sweet herbs, as sage, tyme, parsley, sweet marjoram,
+savory, violet-leaves, strawberry leaves, fennil, rose-mary,
+penniroyal, _&c._ being cleans'd and chopped small with some yolks
+of hard eggs, beaten nutmeg, and pepper, stuff it and boil it, and
+being fine and tender boil'd and cold, pare the under side, take off
+the skin, and season it with nutmeg and pepper, then lay it in your
+pie or pasty with a few whole cloves, and slices of raw bacon over
+it, and butter; close it up in pye or pasty of short paste, and
+bake it.
+
+
+  _To bake wild Bore._
+
+Take the leg, season it, and lard it very well with good big lard
+seasoned with nutmeg, pepper, and beaten ginger, lay it in a pye of
+the form as you see, being seasoned all over with the same spices
+and salt, then put a few whole cloves on it, a few bay-leaves, large
+slices of lard, and good store of butter, bake it in fine or course
+crust, being baked, liquor it with good sweet butter, and stop up
+the vent.
+
+If to keep long, bake it in an earthen pan in the abovesaid
+seasoning, and being baked fill it up with butter, and you may keep
+it a whole year.
+
+
+  _To bake your wild Bore that comes out of _France_._
+
+Lay it in soak two days, then parboil it, and season it with pepper,
+nutmeg, cloves, and ginger; and when it is baked fill it up with
+butter.
+
+
+  _To bake Red Deer._
+
+Take a side of red deer, bone it and season it, then take out the
+back sinew and the skin, and lard the fillets or back with great
+lard as big as your middle finger; being first seasoned with nutmeg,
+and pepper; then take four ounces of pepper, four ounces of nutmeg,
+and six ounces of salt, mix them well together, and season the side
+of venison; being well slashed with a knife in the inside for to
+make the seasoning enter; being seasoned, and a pie made according
+to these forms, put in some butter in the bottom of the pye,
+a quarter of an ounce of cloves, and a bay-leaf or two, lay on the
+flesh, season it, and coat it deep, then put on a few cloves, and
+good store of butter, close it up and bake it the space of eight or
+nine hours, but first baste the pie with six or seven eggs, beaten
+well together; being baked and cold fill it up with good sweet
+clarified butter.
+
+Take for a side or half hanch of red deer, half a bushel of rye
+meal, being coursly searsed, and make it up very stiff with boiling
+water only.
+
+If you bake it to eat hot, give it but half the seasoning, and
+liquor it with claret-wine, and good butter.
+
+
+  _To bake Fallow-Dear to be eaten hot or cold._
+
+Take a side of venison, bone and lard it with great lard as big as
+your little finger, and season it with two ounces of pepper, two
+ounces of nutmeg, and four ounces of salt; then have a pie made, and
+lay some butter in the bottom of it, then lay in the flesh, the
+inside downward, coat it thick with seasoning, and put to it on the
+top of the meat, with a few cloves, and good store of butter, close
+it up and bake it, the pye being first basted with eggs, being baked
+and cold, fill it up with clarified butter, and keep it to eat cold.
+Make the paste as you do for red deer, course drest through a
+boulter, a peck and a pottle of this meal will serve for a side or
+half hanch of a buck.
+
+
+  _To bake a side or half Hanch to be eaten hot._
+
+Take a side of a buck being boned, and the skins taken away, season
+it only with two ounces of pepper, and as much salt, or half an
+ounce more, lay it on a sheet of fine paste with two pound of
+beef-suet, finely minced and beat with a little fair water, and laid
+under it, close it up and bake it, and being fine and tender baked,
+put to it a good ladle-full of gravy, or good strong mutton broth.
+
+
+  _To make a Paste for it._
+
+Take a peck of flour by weight, and lay it on the pastery board,
+make a hole in the midst of the flour, and put to it five pound of
+good fresh butter, the yolks of six eggs and but four whites, work
+up the butter and eggs into the flour, and being well wrought
+together, put some fair water to it, and make it into a stiff paste.
+
+In this fashion of fallow deer you may bake goat, doe, or a pasty of
+venison.
+
+
+  _To make meer sauce, or a Pickle to keep Venison in
+    that is tainted._
+
+Take strong ale and as much vinegar as will make it sharp, boil it
+with some bay salt, and make a strong brine, scum it, and let it
+stand till it be cold, then put in your vinison twelve hours, press
+it, parboil it, and season it, then bake it as before is shown.
+
+
+  _Other Sauce for tainted Venison._
+
+Take your venison, and boil water, beer, and wine-vinegar together,
+and some bay-leaves, tyme, savory, rosemary, and fennil, of each a
+handful, when it boils put in your venison, parboil it well and
+press it, and season it as aforesaid, bake it for to be eaten cold
+or hot, and put some raw minced mutton under it.
+
+
+  _Otherways to preserve tainted Venison._
+
+Bury it in the ground in a clean cloth a whole night, and it will
+take away the corruption, savour, or stink.
+
+
+  _Other meer Sauces to counterfeit Beef, or Muton
+    to give it a Venison colour._
+
+Take small beer and vinegar, and parboil your beef in it, let it
+steep all night, then put in some turnsole to it, and being baked,
+a good judgment shall not discern it from red or fallow deer.
+
+
+  _Otherways to counterfeit Ram, Wether, or any Mutton for Venison._
+
+Bloody it in sheeps, Lambs, or Pigs blood, or any good and new
+blood, season it as before, and bake it either for hot or cold. In
+this fashion you may bake mutton, lamb, or kid.
+
+
+  _To make Umble-Pies._
+
+Lay minced beef-suet in the bottom of the pie, or slices of
+interlarded bacon, and the umbles cut as big as small dice, with
+some bacon cut in the same form, and seasoned with nutmeg, pepper,
+and salt, fill your pyes with it, and slices of bacon and butter,
+close it up and bake it, and liquor it with claret, butter, and
+stripped tyme.
+
+
+  _To make Pies of Sweet-breads or Lamb stones._
+
+Parboil them and blanch them, or raw sweetbreads or stones, part
+them in halves, & season them with pepper, nutmeg, and salt, season
+them lightly; then put in the bottom of the pie some slices of
+interlarded bacon, & some pieces of artichocks or mushrooms, then
+sweet-breads or stones, marrow, gooseberries, barberries, grapes, or
+slic't lemon, close it up and bake it, being baked liquor it with
+butter only. Or otherwise with butter, white-wine, and sugar, and
+sometimes add some yolks of eggs.
+
+
+  _To make minced Pies or Chewits of a Leg of Veal, Neats-Tongue,
+    Turkey, or Capon._
+
+Take to a good leg of veal six pound of beef-suet, then take the leg
+of veal, bone it, parboil it, and mince it very fine when it is hot;
+mince the suet by it self very fine also, then when they are cold
+mingle them together, then season the meat with a pound of sliced
+dates, a pound of sugar, an ounce of nutmegs, an ounce of pepper, an
+ounce of cinamon, half an ounce of ginger, half a pint of verjuyce,
+a pint of rose-water, a preserved orange, or any peel fine minced,
+an ounce of caraway-comfits, and six pound of currans; put all these
+into a large tray with half a handful of salt, stir them up all
+together, and fill your pies, close them up, bake them, and being
+baked, ice them with double refined sugar, rose-water, and butter.
+
+Make the paste with a peck of flour, and two pound of butter boil'd
+in fair water or liquor, make it up boiling hot.
+
+
+  _To make minced Pies of Mutton._
+
+Take to a leg of mutton four pound of beef-suet, bone the leg and
+cut it raw into small pieces, as also the suet, mince them together
+very fine, and being minc't season it with two pound of currans, two
+pound of raisins, two pound of prunes, an ounce of caraway seed, an
+ounce of nutmegs, an ounce of pepper, an ounce of cloves, and mace,
+and six ounces of salt; stir up all together, fill the pies, and
+bake them as the former.
+
+
+  _To make minced Pies of Beef._
+
+Take a stone or eight pound of beef, also eight pound of suet, mince
+them very small, and put to them eight ounces of salt, two ounces of
+nutmegs, an ounce of pepper, an ounce of cloves and mace, four pound
+of currans, and four pound of raisins, stir up all these together,
+and fill your pies.
+
+
+  _Minced in the French fashion, called Pelipate,
+    or in English Petits, made of Veal, Pork, or Lamb,
+    or any kind of Venison, Beef, Poultrey, or Fowl._
+
+Mince them with lard, and being minced, season them with salt, and a
+little nutmeg, mix the meat with some pine-apple-seed, and a few
+grapes or gooseberries; fill the pies and bake them, being baked
+liquor them with a little gravy.
+
+Sometimes for variety in the Winter time, you may use currans
+instead of grapes or gooseberries, and yolks of hard eggs minced
+among the meat.
+
+
+  _Minced Pies in the Italian Fashion._
+
+Parboil a leg of veal, and being cold mince it with beef-suet, and
+season it with pepper, salt, and gooseberries; mix with it a little
+verjuyce, currans, sugar, and a little saffron in powder.
+
+
+  _Forms of minced Pyes._
+
+    [Illustration]
+
+
+  _To make an extraordinary Pie, or a Bride Pye
+    of several Compounds, being several distinct Pies
+    on one bottom._
+
+Provide cock-stones and combs, or lamb-stones, and sweet-breads of
+veal, a little set in hot water and cut to pieces; also two or three
+ox-pallats blanch't and slic't, a pint of oysters, slic't dates,
+a handful of pine kernels, a little quantity of broom buds, pickled,
+some fine interlarded bacon slic't; nine or ten chesnuts rosted and
+blancht season them with salt, nutmeg, and some large mace, and
+close it up with some butter. For the caudle, beat up some butter,
+with three yolks of eggs, some white or claret wine, the juyce of a
+lemon or two; cut up the lid, and pour on the lear, shaking it well
+together; then lay on the meat, slic't lemon, and pickled
+barberries, and cover it again, let these ingredients be put in the
+moddle or scollops of the Pye.
+
+Several other Pies belong to the first form, but you must be sure to
+make the three fashions proportionably answering one the other; you
+may set them on one bottom of paste, which will be more convenient;
+or if you set them several you may bake the middle one full of
+flour, it being bak't and cold, take out the flour in the bottom, &
+put in live birds, or a snake, which will seem strange to the
+beholders, which cut up the pie at the Table. This is only for a
+Wedding to pass away the time.
+
+Now for the other pies you may fill them with several ingredients,
+as in one you may put oysters, being parboild and bearded, season
+them with large mace, pepper, some beaten ginger, and salt, season
+them lightly and fill the Pie, then lay on marrow & some good
+butter, close it up and bake it. Then make a lear for it with white
+wine, the oyster liquor, three or four oysters bruised in pieces to
+make it stronger, but take out the pieces, and an onion, or rub the
+bottom of the dish with a clove of garlick; it being boil'd, put in
+a piece of butter, with a lemon, sweet herbs will be good boil'd in
+it, bound up fast together, cut up the lid, or make a hole to let
+the lear in, _&c._
+
+Another you may make of prawns and cockles, being seasoned as the
+first, but no marrow: a few pickled mushrooms, (if you have them) it
+being baked, beat up a piece of butter, a little vinegar, a slic't
+nutmeg, and the juyce of two or three oranges thick, and pour it
+into the Pye.
+
+A third you may make a Bird pie; take young Birds, as larks pull'd
+and drawn, and a forced meat to put in the bellies made of grated
+bread, sweet herbs minced very small, beef-suet, or marrow minced,
+almonds beat with a little cream to keep them from oyling, a little
+parmisan (or none) or old cheese; season this meat with nutmeg,
+ginger, and salt, then mix them together, with cream and eggs like a
+pudding, stuff the larks with it, then season the larks with nutmeg,
+pepper, and salt, and lay them in the pie, put in some butter, and
+scatter between them pine-kernels, yolks of eggs and sweet herbs,
+the herbs and eggs being minced very small; being baked make a lear
+with the juyce of oranges and butter beat up thick, and shaken well
+together.
+
+For another of the Pies, you may boil artichocks, and take only the
+bottoms for the Pie, cut them into quarters or less, and season them
+with nutmeg. Thus with several ingredients you may fill your other
+Pies.
+
+
+  _For the outmost Pies they must be Egg-Pies._
+
+Boil twenty eggs and mince them very small, being blanched, with
+twice the weight of them of beef-suet fine minced also; then have
+half a pound of dates slic't with a pound of raisins, and a pound of
+currans well washed and dryed, and half an ounce of cinamon fine
+beaten, and a little cloves and mace fine beaten, sugar a quarter of
+a pound, a little salt, a quarter of a pint of rose-water, and as
+much verjuyce, and stir and mingle all well together, and fill the
+pies, and close them, and bake them, they will not be above two
+hours a baking, and serve them all seventeen upon one dish, or
+plate, and ice them, or scrape sugar on them; every one of these
+Pies should have a tuft of paste jagged on the top.
+
+
+  _To make Custards divers ways._
+
+Take to a quart cream, ten eggs, half a pound of sugar, half a
+quarter of an ounce of mace, half as much ginger beaten very fine,
+and a spoonful of salt, strain them through a strainer; and the
+forms being finely dried in the oven, fill them full on an even
+hearth, and bake them fair and white, draw them and dish them on a
+dish and plate; then strow on them biskets red and white, stick
+muskedines red and white, and scrape thereon double refined sugar.
+
+Make the paste for these custards of a pottle of fine flour, make it
+up with boiling liquor, and make it up stiff.
+
+
+  _To make an Almond Custard._
+
+Take two pound of almonds, blanch and beat them very fine with
+rosewater, then strain them with some two quarts of cream, twenty
+whites of eggs, and a pound of double refined sugar; make the paste
+as beforesaid, and bake it in a mild oven fine and white, garnish it
+as before and scrape fine sugar over all.
+
+
+  _To make a Custard without Eggs._
+
+Take a pound of almonds, blanch and beat them with rose-water into a
+fine paste, then put the spawn or row of a Carp or Pike to it, and
+beat them well together, with some cloves, mace, and salt, the
+spices being first beaten, and some ginger, strain them with some
+fair spring water, and put into the strained stuff half a pound of
+double refined sugar and a little saffron; when the paste is dried
+and ready to fill, put into the bottom of the coffin some slic't
+dates, raisins of the sun stoned, and some boiled currans, fill them
+and bake them; being baked, scrape sugar on them. Be sure always to
+prick your custards or forms before you set them in the oven.
+
+If you have no row or spawn, put rice flour instead hereof.
+
+
+  _To make an extraordinary good Cake._
+
+Take half a bushel of the best flour you can get very finely
+searsed, and lay it upon a large Pastry board, make a hole in the
+midst thereof, and put to it three pound of the best butter you can
+get; with fourteen pound of currans finely picked and rubbed, three
+quarts of good new thick cream warm'd, two pound of fine sugar
+beaten, three pints of good new ale, barm or yeast, four ounces of
+cinamon fine beaten and searsed, also an ounce of beaten ginger, two
+ounces of nutmegs fine beaten and searsed; put in all these
+materials together, and work them up into an indifferent stiff
+paste, keep it warm till the oven be hot, then make it up and bake
+it, being baked an hour and a half ice it, then take four pound of
+double refined sugar, beat it, and searse it, and put it in a deep
+clean scowred skillet the quantity of a gallon, boil it to a candy
+height with a little rose-water, then draw the cake, run it all
+over, and set it into the oven, till it be candied.
+
+
+  _To make a Cake otherways._
+
+Take a gallon of very fine flour and lay it on the pastry board,
+then strain three or four eggs with a pint of barm, and put it into
+a hole made in the middle of the flour with two nutmegs finely
+beaten, an ounce of cinamon, and an ounce of cloves and mace beaten
+fine also, half a pound of sugar, and a pint of cream; put these
+into the flour with two spoonfuls of salt, and work it up good and
+stiff, then take half the paste, and work three pound of currans
+well picked & rubbed into it, then take the other part and divide it
+into two equal pieces, drive them out as broad as you wold have the
+cake, then lay one of the sheets of paste on a sheet of paper, and
+upon that the half that hath the currans, and the other part on the
+top, close it up round, prick it, and bake it; being baked, ice it
+with butter, sugar, and rose water, and set it again into the oven.
+
+
+  _To make French Bread the best way._
+
+Take a gallon of fine flour, and a pint of good new ale barm or
+yeast, and put it to the flour, with the whites of six new laid eggs
+well beaten in a dish, and mixt with the barm in the middle of the
+flour, also three spoonfuls of fine salt; then warm some milk and
+fair water, and put to it, and make it up pretty stiff, being well
+wrought and worked up, cover it in a boul or tray with a warm cloth
+till your oven be hot; then make it up either in rouls, or fashion
+it in little wooden dishes and bake it, being baked in a quick oven,
+chip it hot.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION X.
+
+  _To bake all manner of Curneld Fruits in Pyes, Tarts,
+    or made Dishes, raw or preserved, as Quinces, Warden,
+    Pears, Pippins,_ &c.
+
+
+  _To bake a Quince Pye._
+
+Take fair Quinces, core and pare them very thin, and put them in a
+Pye, then put it in two races of ginger slic't, as much cinamon
+broken into bits, and some eight or ten whole cloves, lay them in
+the bottom of the Pye, and lay on the Quinces close packed, with as
+much fine refined sugar as the Quinces weigh, close it up and bake
+it, and being well soaked the space of four or five hours, ice it.
+
+
+  _Otherways._
+
+Take a gallon of flour, a pound and a half of butter, six eggs,
+thirty quinces, three pound of sugar, half an ounce of cinamon, half
+an ounce of ginger, half an ounce of cloves, and some rose-water,
+make them in a Pye or Tart, and being baked stew on double refined
+sugar.
+
+
+  _Otherways._
+
+Bake these Quinces raw, slic't very thin, with beaten cinamon, and
+the same quantity of sugar, as before, either in tart, patty-pan,
+dish, or in cold butter-paste, sometimes mix them with wardens,
+pears or pipins, and some minced citron.
+
+
+  _To make a Quince Pye otherways._
+
+Take Quinces and preserve them, being first coared and pared, then
+make a sirrup of fine sugar and spring water, take as much as the
+quinces weigh, and to every pound of sugar a pint of fair water,
+make your sirrup in a preserving pan; being scumm'd and boil'd to
+sirrup, put in the quinces, boil them up till they be well coloured,
+& being cold, bake them in pyes whole or in halves, in a round tart,
+dish, or patty-pan with a cut cover, or in quarters; being baked put
+in the same sirrup, but before you bake them, put in more fine
+sugar, and leave the sirrups to put in afterwards, then ice it.
+
+Thus you may do of any curnel'd fruits, as wardens, pippins pears,
+pearmains, green quodlings, or any good apples, in laid tarts, or
+cuts.
+
+
+  _To make a slic't Tart of Quinces, Wardens, Pears, Pippins,
+    in slices raw of divers Compounds._
+
+The foresaid fruits being finely pared, and slic't in very thine
+slices; season them with beaten cinamon, and candied citron minced,
+candied orange, or both, or raw orange peel, raw lemon peel,
+fennil-seed, or caraway-seed or without any of these compounds or
+spices, but the fruits alone one amongst the other; put to ten
+pippins six quinces, six wardens, eight pears, and two pound of
+sugar; close it up, bake it; and ice it as the former tarts.
+
+Thus you may also bake it in patty-pan, or dish, with cold butter
+paste.
+
+
+  _To bake Quinces, Wardens, Pears, Pippins, or any Fruits
+    preserved to be baked in pies, Tarts, Patty-pan or Dish._
+
+Preserve any of the foresaid in white-wine & sugar till the sirrup
+grow thick, then take the quinces out of it, and lay them to cool in
+a dish, then set them into the pye, and prick cloves on the tops
+with some cinamon, and good store of refined sugar, close them up
+with a cut cover, and being baked, ice it, and fill it up with the
+syrrup they were first boiled in.
+
+
+  _Otherways._
+
+You may bake them in an earthen pot with some claret-wine and sugar,
+and keep them for your use.
+
+
+  _To make a Trotter Pye of Quinces, Wardens, Pears,_ &c.
+
+Take them either severally or all together in quarters, or slic't
+raw, if in quarters put some whole ones amongst them, if slic't
+beaten spices, and a little butter and sugar; take to twelve quinces
+a pound of sugar, and a quarter of a pound of butter, close it up
+and bake it, and being bak't cut it up and mash the fruit to pieces,
+then put in some cream, and yolks of eggs beaten together, and put
+it into the Pye, stir all together, and cut the cover into five or
+six pieces like Lozenges, or three square, and scrape on sugar.
+
+
+  _To make a Pippin Pye._
+
+Take thirty good large pippins, pare them very thin, and make the
+Pye, then put in the pippins, thirty cloves, a quarter of an ounce
+of whole cinamon, and as much pared and slic't, a quarter of a pound
+of orangado, as much of lemon in sucket, and a pound & half of
+refined sugar, close it up and bake it, it will ask four hours
+baking, then ice it with butter, sugar, and rose-water.
+
+
+  _To make a Pippin Tart according to this form._
+
+Take fair pippins and pare them, then cut them in quarters, core
+them and stew them, in claret-wine, whole cinamon, and slic't
+ginger; stew them half an hour, then put them into a dish, and break
+them not, when they are cold, lay them one by one into the tart,
+then lay on some green cittern minced small, candied orange or
+coriander, put on sugar and close it up, bake it, and ice it, then
+scrape on sugar and serve it.
+
+
+  _To make a Pippin Tart, either in Tart, Patty-Pan, or Dish._
+
+Take ten fair pippins, preserve them in white wine, sugar, whole
+cinamon, slic't ginger, and eight or ten cloves, being finely
+preserved and well coloured, lay them on a cut tart of short paste;
+or in place of preserving you may bake them between two dishes in
+the oven for the foresaid use.
+
+
+  _A made Dish of Pippins._
+
+Take pippins, pare and slice them, then boil them in claret-wine in
+a pipkin, or between two dishes with some sugar, and beaten cinamon,
+when 'tis boiled good and thick, mash it like marmalade, and put in
+a dish of puff paste or short paste; acording to this form with a
+cut cover, and being baked ice it.
+
+
+  _To preserve Pippins in slices._
+
+Make pippins and slice them round with the coars or kernels in, as
+thick as a half crown piece, and some lemon-peel amongst them in
+slices, or else cut like small lard, or orange peel first boil'd and
+cut in the same manner; then make the syrup weight for weight, and
+being clarified and scummed clean, put in the pipins and boil them
+up quick; to a pound of sugar put a pint of fair water, or a pint of
+white-wine or claret, and make them of two colours.
+
+
+  _To make a Warden or a Pear Tart quartered._
+
+Take twenty good wardens, pare them, and cut them in a tart, and put
+to them two pound of refined sugar, twenty whole cloves, a quarter
+of an ounce of cinamon broke into little bits, and three races of
+ginger pared and slic't thin; then close up the tart and bake it, it
+will ask five hours baking, then ice it with a quarter of a pound of
+double refined sugar, rose-water, and butter.
+
+
+  _Other Tart of Warden, Quinces, or Pears._
+
+First bake them in a pot, then cut them in quarters, and coar them,
+put them in a tart made according to this form, close it up, and
+when it is baked, scrape on sugar.
+
+
+  _To make a Tart of Green Pease._
+
+Take green pease and boil them tender, then pour them out into a
+cullender, season them with saffron, salt, and put sugar to them and
+some sweet butter, then close it up and bake it almost an hour, then
+draw it forth of the oven and ice it, put in a little verjuyce, and
+shake them well together, then scrape on sugar, and serve it in.
+
+
+  _To make a Tart of Hips._
+
+Take hips, cut them, and take out the seeds very clean, then wash
+them and season them with sugar, cinamon, and ginger, close the
+tart, bake it, ice it, scrape on sugar, and serve it in.
+
+
+  _To make a Tart of Rice._
+
+Boil the rice in milk or cream, being tender boil'd pour it into a
+dish, & season it with nutmeg, ginger, cinamon, pepper, salt, sugar,
+and the yolks of six eggs, put it in the tart with some juyce of
+orange; close it up and bake it, being baked scrape on sugar, and so
+serve it up.
+
+
+  _To make a tart of Medlers._
+
+Take medlers that are rotten, strain them, and set them on a
+chaffing dish of coals, season them with sugar, cinamon, and ginger,
+put some yolks of eggs to them, let it boil a little, and lay it in
+a cut tart; being baked scrape on sugar.
+
+
+  _To make a Cherry-Tart._
+
+Take out the stones, and lay the cherries into the tart, with beaten
+cinamon, ginger, and sugar, then close it up, bake it, and ice it;
+then make a sirrup of muskedine, and damask water, and pour it into
+the tart, scrape on sugar, and so serve it.
+
+
+  _To make a Strawberry-Tart._
+
+Wash the strawberries, and put them into the Tart, season them with
+cinamon, ginger, and a little red wine, then put on sugar, bake it
+half an hour, ice it, scrape on sugar, and serve it.
+
+
+  _To make a Taffety-Tart._
+
+First wet the paste with butter and cold water, roul it very thin,
+then lay apples in the lays, and between every lay of apples, strew
+some fine sugar, and some lemon-peel cut very small, you may also
+put some fennil-seed to them; let them bake an hour or more, then
+ice them with rose-water, sugar, and butter beaten together, and
+wash them over with the same, strew more fine sugar on them, and put
+them into the oven again, being enough serve them hot or cold.
+
+
+  _To make an Almond Tart._
+
+Strain beaten almonds with cream, yolks of eggs, sugar, cinamon, and
+ginger, boil it thick, and fill your tart, being baked ice it.
+
+
+  _To make a Damson Tart._
+
+Boil them in wine, and strain them with cream, sugar, cinamon, and
+ginger, boil it thick, and fill your tart.
+
+
+  _To make a Spinage Tart of three colours, green, yellow,
+    and white._
+
+Take two handfuls of young tender spinage, wash it and put it into a
+skillet of boiling liquor; being tender boil'd have a quart of cream
+boil'd with some whole cinamon, quarterd nutmeg, and a grain of
+musk; then strain the cream, twelve yolks of eggs, and the boil'd
+spinage into a dish, with some rose-water, a little sack, and some
+fine sugar, boil it over a chaffing dish of coals, and stir it that
+it curd not, keep it till the tart be dried in the oven, and dish it
+in the form of three colours, green, white, and yellow.
+
+
+  _To make Cream Tarts._
+
+Thicken cream with muskefied bisket bread, and serve it in a dish,
+stick wafers round about it, and slices of preserved citron, and in
+the middle a preserved orange with biskets, the garnish of the dish
+being of puff paste.
+
+Or you may boil quinces, wardens, pares, and pippins in slices or
+quarters, and strain them into cream, as also these fruits,
+melacattons, necturnes, apricocks, peaches, plumbs, or cherries, and
+make your tart of these forms.
+
+
+  _To make a French Tart._
+
+Take a pound of almonds, blanch and beat them into fine paste in a
+stone mortar, with rose-water, then beat the white breast of a cold
+roast turkey, being minced, and beat with it a pound of lard minc't,
+with the marrow of four bones, and a pound of butter, the juyce of
+three lemons, two pounds of hard sugar, being fine beaten, slice a
+whole green piece of citron in small slices, a quarter of a pound of
+pistaches, and the yolks of eight or ten eggs, mingle all together,
+then make a paste for it with cold butter, two or three eggs, and
+cold water.
+
+
+  _To make a Quodling Pie._
+
+Take green quodlings and quodle them, peel them and put them again
+into the same water, cover them close, and let them simmer on embers
+till they be very green, then take them up and let them drain, pick
+out the noses, and leave them on the stalks, then put them in a pie,
+and put to them fine sugar, whole cinamon, slic't ginger, a little
+musk, and rose-water, close them up with a cut cover, and as soon as
+it boils up in the oven, draw it, and ice it with rose-water,
+butter, and sugar.
+
+Or you may preserve them and bake them in a dish with paste, tart,
+or patty-pan.
+
+
+  _To make a Dish in the Italian Fashion._
+
+Take pleasant pears, slice them into thin slices, and put to them
+half as much sugar as they weigh, then mince some candied citron and
+candied orange small, mix it with the pears, and lay them on a
+bottom of cold butter paste in a patty-pan with some fine beaten
+cinamon, lay on the sugar and close it up, bake it, being baked, ice
+it with rose-water, fine sugar, and butter.
+
+
+  _For the several Colours of Tarts._
+
+If to have them yellow, preserved quinces, apricocks, necturnes, and
+melacattons, boil them up in white-wine with sugar, and strain them.
+
+Otherways, strained yolks of eggs and cream.
+
+For green tarts take green quodlings, green preserved apricocks,
+green preserved plums, green grapes, and green gooseberries.
+
+For red tarts, quinces, pippins, cherries, rasberries, barberries,
+red currans, red gooseberries, damsins.
+
+For black tarts, prunes, and many other berries preserved.
+
+For white tarts, whites of eggs and cream.
+
+Of all manner of tart-stuff strained, that carries his colour black,
+as prunes, damsons, _&c._ For lard of set Tarts dishes, or
+patty-pans.
+
+
+  _Tart stuff of damsons._
+
+Take a postle of damsons and good ripe apples, being pared and cut
+into quarters, put them into an earthen pot with a little whole
+cinamon, slic't ginger, and sugar, bake them and being cold strain
+them with some rose-water, and boil the stuff thick, _&c._
+
+
+  _Other Tart stuff that carries its colour black._
+
+Take three pound of prunes, and eight fair pippins par'd and cor'd,
+stew them together with some claret wine, some whole cinamon, slic't
+ginger, a sprig of rosemary, sugar, and a clove or two, being well
+stew'd and cold, strain them with rose-water, and sugar.
+
+
+  _To make other black Tart Stuff._
+
+Take twelve pound of prunes, and sixteen pound of raisins, wash them
+clean, and stew them in a pot with water, boil them till they be
+very tender, and then strain them through a course strainer; season
+it with beaten ginger and sugar, and give it a warm on the fire.
+
+
+  _Yellow Tart Stuff._
+
+Take twelve yolks of eggs, beat them with a quart of cream, and bake
+them in a soft oven; being baked strain them with some fine sugar,
+rose-water, musk, ambergriese, and a little sack, or in place of
+baking, boil the cream and eggs.
+
+
+  _White Tart-Stuff._
+
+Make the white tart stuff with cream, in all points as the yellow,
+and the same seasoning.
+
+
+  _Green Tart-Stuff._
+
+Take spinage boil'd, green peese, green apricocks, green plums
+quodled, peaches quodled, green necturnes quodled, gooseberries
+quodled, green sorrel, and the juyce of green wheat.
+
+
+  _To bake Apricocks green._
+
+Take young green apricocks, so tender that you may thrust a pin
+through the stone, scald them and scrape the out side, of putting
+them in water as you peel them till your tart be ready, then dry
+them and fill the tart with them, and lay on good store of fine
+sugar, close it up and bake it, ice it, scrape on sugar, and serve
+it up.
+
+
+  _To bake Mellacattons._
+
+Take and wipe them clean, and put them in a pie made scollop ways,
+or in some other pretty work, fill the pie, and put them in whole
+with weight for weight in refined sugar, close it up and bake it,
+being baked ice it.
+
+Sometimes for change you may add to them some chips or bits of whole
+cinamon, a few whole cloves, and slic't ginger.
+
+
+  _To preserve Apricocks, or any Plums green._
+
+Take apricocks when they are so young and green, that you may put a
+needle through stone and all, but all other plums may be taken
+green, and at the highest growth, then put them in indifferent hot
+water to break them, & let them stand close cover'd in that hot
+water till a thin skin will come off with scraping, all this while
+they will look yellow; then put them into another skillet of hot
+water, and let them stand covered until they turn to a perfect
+green, then take them out, weigh them, take their weight in sugar
+and something more, and so preserve them. Clarifie the sugar with
+the white of an egg, and some water.
+
+
+  _To preserve Apricocks being ripe._
+
+Stone them, then weigh them with sugar, and take weight for weight,
+pare them and strow on the sugar, let them stand till the moisture
+of the apricocks hath wet the sugar, and stand in a sirrup: then set
+them on a soft fire, not suffering them to boil, till your sugar be
+all melted; then boil them a pretty space for half an hour, still
+stirring them in the sirrup, then set them by two hours, and boil
+them again till your sirrup be thick, and your apricocks look clear,
+boil up the sirrup higher, then take it off, and being cold put in
+the apricocks into a gally-pot or glass, close them up with a clean
+paper, and leather over all.
+
+
+  _To preserve Peaches after the Venetian way._
+
+Take twenty young peaches, part them in two, and take out the
+stones, then take as much sugar as they weigh, and some rose-water,
+put in the peaches, and make a sirrup that it may stand and stick to
+your fingers, let them boil softly a while, then lay them in a dish,
+and let them stand in the same two or three days, then set your
+sirrup on the fire, let it boil up, and then put in the peaches, and
+so preserve them.
+
+
+  _To preserve Mellacattons._
+
+Stone them and parboil them in water, then peel off the outward skin
+of them, they will boil as long as a piece of beef, and therefore
+you need not fear the breaking of them; when they are boil'd tender
+make sirrup of them as you do of any other fruit, and keep them all
+the year.
+
+
+  _To preserve Cherries._
+
+Take a pound of the smallest cherries, but let them be well
+coloured, boil them tender in a pint of fair water, then strain the
+liquor from the cherries and take two pound of other fair cherries,
+stone them, and put them in your preserving-pan, with a laying of
+cherries and a laying of sugar, then pour the sirrup of the other
+strained cherries over them, and let them boil as fast as maybe with
+a blazing fire, that the sirrup may boil over them; when you see
+that the sirrup is of a good colour, something thick, and begins to
+jelly, set them a cooling, and being cold pot them; and so keep them
+all the year.
+
+
+  _To preserve Damsins._
+
+Take damsins that are large and well coloured, (but not throw ripe,
+for then they will break) pick them clean and wipe them one by one;
+then weigh them, and to every pound of damsins you must take a pound
+of Barbary sugar, white & good, dissolved in half a pint or more of
+fair water; boil it almost to the height of a sirrup, and then put
+in the damsins, keeping them with a continual scuming and stirring,
+so let them boil on a gentle fire till they be enough, then take
+them off and keep them all the year.
+
+
+  _To preserve Grapes as green as Grass._
+
+Take grapes very green, stone them and cut them into little bunches,
+then take the like quantity of refin'd sugar finely beaten, & strew
+a row of sugar in your preserving pan, and a lay of grapes upon it,
+then strow on some more sugar upon them, put to them four or five
+spoonfuls of fair water, and boil them up as fast as you can.
+
+
+  _To preserve Barberries._
+
+Take barberries very fair and well coloured, pick out the stones,
+weigh them, and to every ounce of barberries take three ounce of
+hard sugar, half an ounce of pulp of barberries, and an ounce of red
+rose-water to dissolve the sugar; boil it to a sirrup, then put in
+the barberries and let them boil a quarter of an our, then take them
+up, and being cool pot them, and they will keep their colour all the
+year. Thus you may preserve red currans, _&c._
+
+
+  _To preserve Gooseberries green._
+
+Take some of the largest gooseberries that are called Gascoyn
+gooseberries, set a pan of water on the fire, and when it is
+lukewarm put in the berries, and cover them close, keep them warm
+half an hour; then have another posnet of warm water, put them into
+that, in like sort quoddle them three times over in hot water till
+they look green; then pour them into a sieve, let all the water run
+from them, and put them to as much clarified sugar as will cover
+them, let them simmer leisurely close covered, then your
+gooseberries will look as green as leek blades, let them stand
+simmering in that sirrup for an hour, then take them off the fire,
+and let the sirrup stand till it be cold, then warm them once or
+twice, take them up, and let the sirrup boil by it self, pot them,
+and keep them.
+
+
+  _To preserve Rasberries._
+
+Take fair ripe rasberries, (but not over ripe) pick them from the
+stalk, then take weight for weight of double refined sugar, and the
+juyce of rasberries; to a pound of rasberries take a quarter of a
+pint of raspass juyce, and as much of fair water, boil up the sugar
+and liquor, and make the sirrup, scum it, and put in the raspass,
+stir them into the sirrup, and boil them not too much; being
+preserved take them up, and boil the sirrup by it self, not too
+long, it will keep the colour; being cold, pot them and keep them.
+Thus you may also preserve strawberries.
+
+
+  _The time to preserve Green Fruits._
+
+Gooseberries must be taken about _Whitsuntide_, as you see them in
+bigness, the long gooseberry will be sooner than the red; the white
+wheat plum, which is ever ripe in Wheat harvest, must be taken in
+the midst of _July_, the pear plum in the midst of _August_, the
+peach and pippin about _Bartholomew-tide_, or a little before; the
+grape in the first week of _September_. Note that to all your green
+fruits in general that you will preserve in sirup, you must take to
+every pound of fruit, a pound and two ounces of sugar, and a grain
+of musk; your plum, pippin and peach will have three quarters of an
+hour boiling, or rather more, and that very softly, keep the fruit
+as whole as you can; your grapes and gooseberries must boil half an
+hour something fast and they will be the fuller. Note also, that to
+all your Conserves you take the full weight of sugar, then take two
+skillets of water, and when they are scalding hot put the fruits
+first into one of them and when that grows cold put them in the
+other, changing them till they be about to peel, then peel them, and
+afterwards settle them in the same water till they look green, then
+take them and put them into sugar sirrup, and so let them gently
+boil till they come to a jelly; let them stand therein a quarter of
+an hour, then put them into a pot and keep them.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XI.
+
+  _To make all manner of made Dishes, with or without Paste._
+
+
+  _To make a Paste for a Pie._
+
+Take to a gallon of flour a pound of butter, boil it in fair water,
+and make the paste up quick.
+
+
+  _To make cool Butter Paste for Patty-Pans or Pasties._
+
+Take to every peck of flour five pound of butter, the whites of six
+eggs, and work it well together with cold spring water; you must
+bestow a great deal of pains, and but little water, or you put out
+the millers eyes. This paste is good only for patty-pan and pasty.
+
+Sometimes for this paste put in but eight yolks of eggs, and but two
+whites, and six pound of butter.
+
+
+  _To make Paste for thin bak'd Meats._
+
+The paste for your thin and standing bak'd meats must be made with
+boiling water, then put to every peck of flour two pound of butter,
+but let your butter boil first in your liquor.
+
+
+  _To make Custard Paste._
+
+Let it be only boiling water and flour without butter, or put sugar
+to it, which will add to the stiffness of it, & thus likewise all
+pastes for Cuts and Orangado Tarts, or such like.
+
+
+  _Paste for made-Dishes in the Summer._
+
+Take to a gallon of flour three pound of butter, eight yolks of
+eggs, and a pint of cream or almond milk, work up the butter and
+eggs dry into the flour, then put cream to it, and make it pretty
+stiff.
+
+
+  _Paste Royal for made Dishes._
+
+Take to a gallon of flour a pound of sugar, a quart of almond milk,
+a pound and half of butter, and a little saffron, work up all cold
+together], with some beaten cinamon, two or three eggs, rose-water,
+and a grain of ambergriese and musk.
+
+
+  _Otherways._
+
+Take a pottle of flour, half a pound of butter, six yolks of eggs,
+a pint of cream, a quarter of a pound of sugar, and some fine beaten
+cinamon, and work up all cold.
+
+
+  _Otherways._
+
+Take to a pottle of flour four eggs, a pound and a half of butter,
+and work them up dry in the flour, then make up the paste with a
+pint of white-wine, rose-water, and sugar.
+
+
+  _To make Paste for Lent for made Dishes._
+
+Take a quart of flour, make it up with almond-milk, half a pound of
+butter, and some saffron.
+
+
+  _To make Puff-Paste divers ways._
+
+
+  _The First Way._
+
+Take a pottle of flour, mix it with cold water, half a pound of
+butter, and the whites of five eggs; mix them together very well and
+stiff, then roul it out very thin, and put flour under it and over
+it, then take near a pound of butter, and lay it in bits all over,
+double it in five or six doubles, this being done roul it out the
+second time, and serve it as at the first, then roul it out and cut
+it into what form, or for what use you please; you need not fear the
+curle, for it will divide it as often as you double it, which ten or
+twelve times is enough for any use.
+
+
+  _The second way._
+
+Take a quart of flour, and a pound and a half of butter, work the
+half pound of butter dry into the flour, then put three or four eggs
+to it, and as much cold water as will make it leith paste, work it
+in a piece of a foot long, then strew a little flour on the table,
+take it by the end, and beat it till it stretch to be long, then put
+the ends together, and beat it again, and so do five or six times,
+then work it up round, and roul it up broad; then beat your pound of
+butter with a rouling pin that it may be little, take little bits
+thereof, and stick it all over the paste, fold up your paste close,
+and coast it down with your rouling pin, roul it out again, and so
+do five or six times, then use it as you will.
+
+
+  _The third way._
+
+Break two eggs into three pints of flour, make it with cold water
+and roul it out pretty thick and square, then take so much butter as
+paste, lay it in ranks, and divide your butter in five pieces, that
+you may lay it on at five several times, roul your paste very broad,
+and stick one part of the butter in little pieces all over your
+paste, then throw a handful of flour slightly on, fold up your paste
+and beat it with a rowling-pin, so roul it out again, thus do five
+times, and make it up.
+
+
+  _The fourth way._
+
+Take to a quart of flour four whites and but two yolks of eggs, and
+make it up with as much cream as will make it up pretty stiff paste,
+then roul it out, and beat three quarters of a pound of butter of
+equal hardness of the paste, lay it on the paste in little bits at
+ten several times; drive out your paste always one way; and being
+made, use it as you will.
+
+
+  _The fifth way._
+
+Work up a quart of flour with half a pound of butter, three whites
+of eggs, and some fair spring water, make it a pretty stiff paste,
+and drive it out, then beat half a pound of more butter of equal
+hardness of the paste, and lay it on the paste in little bits at
+three several times, roul it out, and use it for what use you
+please.
+
+Drive the paste out every time very thin.
+
+
+  _A made Dish or Florentine of any kind of Tongue
+    in Dish, Pye, or Patty-pan._
+
+Take a fresh neats tongue, boil it tender and blanch it, being cold,
+cut it into little square bits as big as a nutmeg, and lard it with
+very small lard, then have another tongue raw, take off the skin,
+and mince it with beef-suet, then lay on one half of it in the dish
+or patty pan upon a sheet of paste; then lay on the tongue being
+larded and finely seasoned with nutmeg, pepper, and salt; and with
+the other minced tongue put grated bread to it, some yolks of raw
+eggs, some sweet herbs minced small, and made up into balls as big
+as a walnut, lay them on the other tongue, with some chesnuts,
+marrow, large mace, some grapes, gooseberries or barberries, some
+slices of interlarded bacon and butter, close it up and bake it,
+being baked liquor it with grape-verjuyce, beaten butter, and the
+yolks of three or four eggs strained with the verjuyce.
+
+
+  _A made Dish of Tongues otherways._
+
+Take neats-tongues or smaller tongues, boil them tender, and slice
+them thin, then season them with nutmeg, pepper, beaten cinamon;
+salt, and some ginger, season them lightly, and lay them in a dish
+on a bottom or sheet of paste mingled with some currans, marrow,
+large mace, dates, slic't lemon, grapes, barberries, or gooseberries
+and butter, close up the dish, and being almost baked, liquor it
+with white wine, butter, and sugar, and ice it.
+
+
+  _Made Dish in Paste of two Rabits, with sweet liquor._
+
+Take the rabits, flay them, draw them and cut them into small pieces
+as big as a walnut, then wash and dry them with a clean cloth, and
+season them with pepper, nutmeg, and salt; lay them on a bottom of
+paste, also lay on them dates, preserved lettice stalks, marrow,
+large mace, grapes, and slic't orange or lemon, put butter to it,
+close it up and bake it, being baked, liquor it with sugar,
+white-wine and butter; or in place of wine, grape-verjuyce, and
+strained yolks of raw eggs.
+
+In winter bake them with currans, prunes, skirrets, raisins of the
+sun, _&c._
+
+
+  _A made Dish of Florentine, or a Partridge or Capon._
+
+Being roasted and minced very small with as much beef-marrow, put to
+it two ounces of orangado minced small with as much green citron
+minced also, season the meat with a little beaten cloves, mace,
+nutmeg, salt, and sugar, mix all together, and bake it in puff
+paste; when it is baked, open it, and put in half a grain of musk or
+ambergriese, dissolved with a little rose-water, and the juyce of
+oranges, stir all together amongst the meat, cover it again, and
+serve it to the table.
+
+
+  _To make a Florentine, or Dish, without Paste, or on Paste._
+
+Take a leg of mutton or veal, shave it into thin slices, and mingle
+it with some sweet herbs, as sweet marjoram, tyme, savory, parsley,
+and rosemary, being minced very small, a clove of garlick, some
+beaten nutmeg, pepper, a minced onion, some grated manchet, and
+three or four yolks of raw eggs, mix all together with a little
+salt, some thin slices of interlarded bacon, and some oster-liquor,
+lay the meat round the dish on a sheet of paste, or in the dish
+without paste, bake it, and being baked, stick bay leaves round the
+dish.
+
+
+  _To bake Potatoes, Artichocks in a Dish, Pye, or Patty-pan
+    either in Paste, or little Pasties._
+
+Take any of these roots, and boil them in fair water, but put them
+not in till the water boils, being tender boil'd, blanch them, and
+season them with nutmeg, pepper, cinamon, and salt, season them
+lightly, then lay on a sheet of paste in a dish, and lay on some
+bits of butter, then lay on the potatoes round the dish, also some
+eringo roots, and dates in halves, beef marrow, large mace, slic't
+lemon, and some butter, close it up with another sheet of paste,
+bake it, and being baked, liquor it with grape-verjuyce, butter and
+sugar, and ice it with rose-water and sugar.
+
+
+  _To make a made Dish of Spinage in Paste baked._
+
+Take some young spinage, and put it in boiling hot fair water,
+having boil'd two or three walms, drain it from the water, chop it
+very small, and put it in a dish with some beaten cinamon, salt,
+sugar, a few slic't dates, a grain of musk dissolved in rose-water,
+some yolks of hard eggs chopped small, some currans and butter; stew
+these foresaid materials on a chaffing dish of coals, then have a
+dish of short paste on it, and put this composition upon it, either
+with a cut, a close cover, or none; bake it, and being baked, ice it
+with some fine sugar, water, and butter.
+
+
+  _Other made Dish of Spinage in Paste baked._
+
+Boil spinage as beforesaid, being tender boil'd, drain it in a
+cullender, chop it small, and strain it with half a pound of
+almond-paste, three or four yolks of eggs, half a grain of musk,
+three or four spoonfuls of cream, a quartern of fine sugar, and a
+little salt; then bake it on a sheet of paste on a dish without a
+cover, in a very soft oven, being fine and green baked, stick it
+with preserved barberries, or strow on red and white biskets, or red
+and white muskedines, and scrape on fine sugar.
+
+
+  _A made Dish of Spinage otherways._
+
+Take a pound of fat and well relished cheese, and a pound of cheese
+curds, stamp them in a mortar with some sugar, then put in a pint of
+juyce of spinage, a pint of cream, ten eggs, cinamon, pepper,
+nutmeg, and cloves, make your dish without a cover, according to
+this form, being baked ice it.
+
+
+  _To make a made Dish of Barberries._
+
+Take a good quantity of them and boil them with claret-wine,
+rose-water and sugar, being boil'd very thick, strain them, and put
+them on a bottom of puff paste in a dish, or short fine paste made
+of sugar, fine flour, cold butter, and cold water, and a cut cover
+of the same paste, bake it and ice it, and cast bisket on it, but
+before you lay on the iced cover, stick it with raw barberries in
+the pulp or stuff.
+
+
+  _To make a Peasecod Dish, in a Puff Paste._
+
+Take a pound of almonds, and a quarter of a pound of sugar, beat the
+almonds finely to a paste with some rose-water, then beat the sugar
+amongst them, mingle some sweet butter with it, and make this stuff
+up in puff paste like peasecods, bake them upon papers, and being
+baked, ice it with rose-water, butter, and fine sugar.
+
+In this fashion you may make peasecod stuff of preserved quinces,
+pippins, pears, or preserved plums in puff paste.
+
+
+  _Make Dishes of Frogs in the Italian Fashion._
+
+Take the thighs and fry them in clarified butter, then have slices
+of salt Eels watered, flay'd, bon'd, boil'd, and cold, slice them in
+thin slices, and season both with pepper, nutmeg, and ginger, lay
+butter on your paste, and lay a rank of frog, and a rank of Eel,
+some currans, gooseberries or grapes, raisins, pine-apple seeds,
+juyce of orange, sugar, and butter; thus do three times, close up
+your dish, and being baked ice it.
+
+Make your paste of almond milk, flour, butter, yolks of eggs, and
+sugar.
+
+In the foresaid dish you may add fryed onions, yolks of hard eggs,
+cheese-curds, almond-paste, or grated cheese.
+
+
+  _To make a made Dish of Marrow._
+
+Take the marrow of two or three marrow-bones, cut it into pieces
+like great square dice, and put to it a penny manchet grated fine,
+some slic't dates, half a quartern of currans, a little cream,
+rosted wardens, pippins or quinces slic't, and two or three yolks of
+raw eggs, season them with cinamon, ginger, and sugar, and mingle
+all together.
+
+
+  _A made Dish of Rice in Puff Paste._
+
+Boil your rice in fair water very tender, scum it, and being boil'd
+put it in a dish, then put to it butter, sugar, nutmeg, salt,
+rose-water, and the yolks of six or eight eggs, put it in a dish, of
+puff paste, close it up and bake it, being baked, ice it, and caste
+on red and white biskets, and scraping sugar.
+
+Sometimes for change you may add boil'd currans and beaten cinamon,
+and leave out nutmeg.
+
+
+  _Otherways of Almond-Paste, and boiled Rice._
+
+Mix all together with some cream, rose-water, sugar, cinamon, yolks
+of eggs, salt, some boil'd currans, and butter; close it up and bake
+it in puff-paste, ice it, and cast on red and white biskets and
+scrape on sugar.
+
+
+  _Otherways a Made Dish of Rice and Paste._
+
+Wash the rice clean, and boil it in cream till it be somewhat thick,
+then put it out into a dish, and put to it some sugar, butter, six
+or eight yolks of eggs, beaten cinamon, slic't dates, currans,
+rose-water, and salt, mix all together, and bake it in puff paste or
+short paste, being baked ice it, and cast biskets on it.
+
+
+  _To make a made Dish of Rice, Flour, and Cream._
+
+Take half a pound of rice, dust and pick it clean, then wash it, dry
+it, lay it abroad in a dish as thin as you can or dry it in a
+temperate oven, being well dried, rub it, and beat it in a mortar
+till it be as fine as flour; then take a pint of good thick cream,
+the whites of three new laid eggs, well beaten together, and a
+little rose-water, set it on a soft fire, and boil it till it be
+very thick, then put it in a platter and let it stand till it be
+cold, then slice it out like leach, cast some bisket upon it, and so
+serve it.
+
+
+  _To make a made Dish of Rice, Prunes, and Raisins._
+
+Take a pound of prunes, and as many raisins of the sun, pick and
+wash them, then boil them with water and wine, of each a like
+quantity; when you first set them on the fire, put rice flour to
+them, being tender boil'd strain them with half a pound of sugar,
+and some rose-water, then stir the stuff till it be thick like
+leach, put it in a little earthen pan, being cold slice it, dish it,
+and cast red and white bisket on it.
+
+
+  _To make a made Dish of Blanchmanger._
+
+Take a pint of cream, the whites of six new laid eggs, and some
+sugar; set them over a soft fire in a skillet and stir it
+continually till it be good and thick, then strain it, and being
+cold, dish it on a puff-paste bottom with a cut cover, and cast
+biskets on it.
+
+
+  _A made Dish of Custard stuff, called an Artichock Dish._
+
+Boil custard stuff in a clean scowred skillet, stir it continually,
+till it be something thick, then put it in a clean strainer, and let
+it drain in a dish, strain it with a little musk or ambergriese,
+then bake a star of puff paste on a paper, being baked take it off
+the paper, and put it in a dish for your stuff, then have lozenges
+also ready baked of puff paste, stick it round with them, and scrape
+on fine sugar.
+
+
+  _A made Dish of Butter and eggs._
+
+Take the yolks of twenty four eggs, and strain them with cinamon,
+sugar, and salt; then put melted butter to them, some fine minced
+pippins, and minced citron, put it on your dish of paste, and put
+slices of citron round about it, bar it with puff paste, and the
+bottom also, or short paste in the bottom.
+
+
+  _To make a made dish of Curds._
+
+Take some tender curds, wring the wehy from them very well, then put
+to them two raw eggs, currans, sweet butter, rose-water, cinamon,
+sugar, and mingle all together, then make a fine paste with flour,
+yolks of egs, rose-water, & other water, sugar, saffron, and butter,
+wrought up cold, bake it either in this paste or in puff-paste,
+being baked ice it with rose-water, sugar, and butter.
+
+
+_To make a Paste of Violets, Cowslips, Burrage, Bugloss, Rosemary
+Flowers,_ &c.
+
+Take any of these flowers, pick the best of them, and stamp them in
+a stone mortar, then take double refined sugar, and boil it to a
+candy height with as much rosewater as will melt it, stir it
+continually in the boiling, and being boiled thick, cast it into
+lumps upon a pye plate, when it is cold, box them, and keep them all
+the year in a stove.
+
+
+  _To make the Portugal Tarts for banquetting._
+
+Take a pound of marchpane paste being finely beaten, and put into it
+a grain of musk, six spoonfuls of rose-water, and the weight of a
+groat of Orris Powder, boil all on a chaffing dish of coals till it
+be something stiff; then take the whites of two eggs, beaten to
+froth, put them into it, and boil it again a little, let it stand
+till it be cold, mould it, and roul it out thin; then take a pound
+more of almond-paste unboil'd, and put to it four ounces of
+caraway-seed, a grain of musk, and three drops of oyl of lemons,
+roul the paste into small rouls as big as walnuts, and lay these
+balls into the first made paste, flat them down like puffs with your
+thumbs a little like figs and bake them upon marchpane wafers.
+
+
+  _To make Marchpane._
+
+Take two pounds of almonds blanch't and beaten in a stone mortar,
+till they begin to come to a fine paste, then take a pound of sifted
+sugar, put it in the mortar with the almonds, and make it into a
+perfect paste, putting to it now and then in the beating of it a
+spoonful of rose-water, to keep it from oyling; when you have beat
+it to a puff paste, drive it out as big as a charger, and set an
+edge about it as you do upon a quodling tart, and a bottom of wafers
+under it, thus bake it in an oven or baking pan; when you see it is
+white, hard, and dry, take it out, and ice it with rose-water and
+sugar being made as thick as butter for fritters, to spread it on
+with a wing feather, and put it into the oven again; when you see it
+rise high, then take it out and garnish it with some pretty conceits
+made of the same stuff, slick long comfets upright on it, and so
+serve it.
+
+
+  _To make Collops like Bacon of Marchpane._
+
+Take some of your Marchpane paste and work it with red sanders till
+it be red, then roul a broad sheet of white marchpane paste, and a
+sheet of red paste, three of white, and four of red, lay them one
+upon another, dry it, cut it overthwart, and it will look like
+collops of bacon.
+
+
+  _To make Almond Bread._
+
+Take almonds, and lay them in water all night, blanch them and slice
+them, take to every pound of almonds a pound of fine sugar finely
+beat, & mingle them together, then beat the whites of 3 eggs to a
+high froth, & mix it well with the almonds & sugar; then have some
+plates and strew some flour on them, lay wafers on them and almonds
+with edges upwards, lay them as round as you can, and scrape a
+little sugar on them when they are ready to set in the oven, which
+must not be so hot as to colour white paper; being a little baked
+take them out, set them on a plate, then put them in again, and keep
+them in a stove.
+
+
+  _To make Almond Bisket._
+
+Take the whites of four new laid eggs and two yolks, beat them
+together very well for an hour, then have in readiness a quarter of
+a pound of the best almonds blanched in cold water, beat them very
+small with rosewater to keep them from oiling, then have a pound of
+the best loaf sugar finely beaten, beat it in the eggs a while, then
+put in the almonds, and five or six spoonfuls of fine flour, so bake
+them on paper, plates, or wafers; then have a little fine sugar in a
+piece of tiffany, dust them over as they go into the oven, and bake
+them as you do bisket.
+
+
+  _To make Almond-Cakes._
+
+Take a pound of almonds, blanch them and beat them very small in a
+little rose-water where some musk hath been steeped, put a pound of
+sugar to them fine beaten, and four yolks of eggs, but first beat
+the sugar and the eggs well together, then put them to the almonds
+and rose-water, and lay the cakes on wafers by half spoonfuls, set
+them into an oven after manchet is baked.
+
+
+  _To make Almond-Cakes otherways._
+
+Take a pound of the best Jordan almonds, blanch them in cold water
+as you do marchpane, being blanched wipe them dry in a clean cloth,
+& cut away all the rotten from them, then pound them in a
+stone-motar, & sometimes in the beating put in a spoonful of
+rose-water wherein you must steep some musk; when they are beaten
+small mix the almonds with a pound of refined sugar beaten and
+searsed; then put the stuff on a chafing-dish of coals in a made
+dish, keep it stirring, and beat the whites of seven eggs all to
+froth, put it into the stuff and mix it very well together, drop it
+on a white paper, put it on plates, and bake them in an oven; but
+they must not be coloured.
+
+
+  _To make white Ambergriese Cakes._
+
+Take the purest refined sugar that can be got, beat it and searse
+it; then have six new laid eggs, and beat them into a froth, take
+the froth as it riseth, and drop it into the sugar by little and
+little, grinding it still round in a marble mortar and pestle, till
+it be throughly moistened, and wrought thin enough to drop on
+plates; then put in some ambergriese, a little civet, and some
+anniseeds well picked, then take your pie plates, wipe them, butter
+them, and drop the stuff on them with a spoon in form of round
+cakes, put them into a very mild oven and when you see them be hard
+and rise a little, take them out and keep them for use.
+
+
+  _To make Sugar-Cakes or Jambals._
+
+Take two pound of flour, dry it, and season it very fine, then take
+a pound of loaf sugar, beat it very fine, and searse it, mingle your
+flour and sugar very well; then take a pound and a half of sweet
+butter, wash out the salt and break it into bits into the flour and
+sugar, then take the yolks of four new laid eggs, four or five
+spoonfuls of sack, and four spoonfuls of cream, beat all these
+together, put them into the flour, and work it up into paste, make
+them into what fashion you please, lay them upon papers or plates,
+and put them into the oven; be careful of them, for a very little
+thing bakes them.
+
+
+  _To make Jemelloes._
+
+Take a pound of fine sugar, being finely beat, and the yolks of four
+new laid eggs, and a grain of musk, a thimble full of caraway seed
+searsed, a little gum dragon steeped in rose-water, and six
+spoonfuls of fine flour beat all these in a thin paste a little
+stiffer then butter, then run it through a butter-squirt of two or
+three ells long bigger then a wheat straw, and let them dry upon
+sheets of paper a quarter of an hour, then tie them in knots or what
+pretty fashion you please, and when they be dry, boil them in
+rose-water and sugar; it is an excellent sort of banqueting.
+
+
+  _To make Jambals._
+
+Take a pint of fine wheat flour, the yolks of three or four new laid
+eggs, three or four spoonfuls of sweet cream, a few anniseeds, and
+some cold butter, make it into paste, and roul it into long rouls,
+as big as a little arrow, make them into divers knots, then boil
+them in fair water like simnels; bake them, and being baked, box
+them and keep them in a stove. Thus you may use them, and keep them
+all the year.
+
+
+  _To make Sugar Plate._
+
+Take double refined sugar, sift it very small through a fine searse,
+then take the white of an egg, gum dragon, and rose-water, wet it,
+and beat it in a mortar till you are able to mould it, but wet it
+not to much at the first. If you will colour it, and the colour be
+of a watry substance, put it in with the rose-water, if a powder,
+mix it with your sugar before you wet it; when you have beat it in
+the mortar, and that it is all wet, and your colour well mixt in
+every place, then mould it and make it into what form you please.
+
+
+  _To make Muskedines called Rising Comfits or Vissing Comfits._
+
+Take half a pound of refined sugar, being beaten and searsed, put
+into it two grains of musk, a grain of civet, two grains of
+ambergriese, and a thimble full of white orris powder, beat all
+these with gum-dragon steeped in rose-water; then roul it as thin as
+you can, and cut it into little lozenges with your iging-iron, and
+stow them in some warm oven or stove, then box them and keep them
+all the year.
+
+
+  _To make Craknels._
+
+Take half a pound of fine flour dryed and searsed, and as much fine
+sugar searsed, mingled with a spoonfull of coriander-seed bruised,
+and two ounces of butter rubbed amongst the flour and sugar, wet it
+with the yolks of two eggs, half a spoonful of white rose-water, and
+two spoonfuls of cream, or as much as will wet it, work the paste
+till it be soft and limber to roul and work, then roul it very thin,
+and cut them round by little plats, lay them upon buttered papers,
+and when they go into the oven, prick them, and wash the tops with
+the yolk of an egg, beaten and made thin with rose-water or fair
+water; they will give with keeping, therfore before they are eaten
+they must be dried in a warm oven to make them crisp.
+
+
+  _To make Mackeroons._
+
+Take a pound of the finest sugar, and a pound of the best
+Jordan-almonds, steep them in cold water, blanch them and pick out
+the spots: then beat them to a perfect paste in a stone mortar, in
+the beating of them put rose-water to them to keep them from oyling,
+being finely beat, put them in a dish with the sugar, and set them
+over a chafing-dish of coals, stir it till it will come clean from
+the bottom of the dish, then put in two grains of musk, and three of
+ambergriese.
+
+
+  _To make the Italian Chips._
+
+Take some paste of flowers, beat them to fine powder, and searse or
+sift them; then take some gum-dragon steeped in rose-water, beat it
+to a perfect paste in a marble mortar, then roul it thin, and lay
+one colour upon another in a long roul, roul them very thin, then
+cut them overthwart, and they will look of divers pretty colours
+like marble.
+
+
+  _To make Bisket Bread._
+
+Take a pound of sugar searsed very fine, a pound of flour well
+dryed, twelve eggs and but six whites, a handful of caraway-seed,
+and a little salt; beat all these together the space of an hour,
+then your oven being hot, put them into plates or tin things, butter
+them and wipe them, a spoonful into a plate is enough, so set them
+into the oven, and make it as hot as to bake them for manchet.
+
+
+  _To make Bisquite du Roy._
+
+Take a pound of fine searsed sugar, a pound of fine flour, and six
+eggs, beat them very well, then put them all into a stone mortar,
+and pound them for the space of an hour and a half, let it not stand
+still, for then it will be heavy, and when you have beaten it so
+long a time, put in halfe an ounce of anniseed; then butter over
+some pie plates, and drop the stuff on the plate as fast as two or
+three can with spoons, shape them round as near as you can, and set
+them into an oven as hot as for manchet, but the less they are
+coloured the better.
+
+
+  _Bisquite du Roy otherways._
+
+Take to a pound of flour a pound of sugar, and twelve new laid eggs,
+beat them in a deep dish, then put to them two grains of musk
+dissolved, rose-water, anniseed, and coriander-seed, beat them the
+space of an hour with a wooden spatter; then the oven being ready,
+have white tin molds butter'd, and fill them with this Bisquite,
+strow double refined sugar in them, and bake them when they rise out
+of the moulds, draw them and put them on a great pasty-plate or
+pye-plate, and dry them in a stove, and put them in a square lattin
+box, and lay white papers betwixt every range or rank, have a
+padlock to it, and set it over a warm oven, so keep them, and thus
+for any kind of bisket, mackeroons, marchpane, sugar plates, or
+pasties, set them in a temperate place where they may not give with
+every change of weather, and thus you may keep them very long.
+
+
+  _To make Shell Bread._
+
+Take a quarter of a pound of rice flour, a quarter of a pound of
+fine flour, the yolks of four new laid eggs, and a little
+rose-water, and a grain of musk; make these into a perfect paste,
+then roul it very thin and bake it in great muscle-shells, but first
+roast the shells in butter melted where they be baked, boil them in
+melted sugar as you boil a simmel, then lay them on the bottom of a
+wooden sieve, and they will eat as crisp as a wafer.
+
+
+  _ To make Bean Bread._
+
+Take two pound of blanched almonds and slice them, take to them two
+pound of double refined sugar finely beaten and searsed, five whites
+of eggs beaten to froth, a little musk steeped to rose-water and
+some anniseeds, mingle them all together in a dish, and bake them on
+pewter-plates buttered, then afterwards dry them and them.
+
+
+  _To make Ginger-Bread._
+
+Take a pound of Jordan Almonds, and a penny manchet grated and
+sifted and mingled among the almond paste very fine beaten, an ounce
+of slic't ginger, two thimble fuls of liquoras and anniseed in
+powder finely searsed, beat all in a mortar together, with two or
+three spoonfuls of rose-water, beat them to a perfect paste with
+half a pound of sugar, mould it, and roul it thin, then print it and
+dry it in a stove, and guild it if you please.
+
+Thus you may make gingerbread of sugar plate, putting sugar to it as
+abovesaid.
+
+
+  _To make Ipocras._
+
+Take to a gallon of wine, three ounces of cinamon, two ounces of
+slic't ginger, a quarter of an ounce of cloves, an ounce of mace,
+twenty corns of pepper, an ounce of nutmegs, three pound of sugar,
+and two quarts of cream.
+
+
+  _Otherways._
+
+Take to a pottle of wine, an ounce of cinamon, an ounce of ginger,
+an ounce of nutmegs, a quarter of an ounce of cloves, seven corns of
+pepper, a handful of rosemary-flowers, and two pound of sugar.
+
+
+  _To make excellent Mead much commended._
+
+Take to every quart of honey a gallon of fair spring water, boil it
+well with nutmeg and ginger bruised a little, in the boiling scum it
+well, and being boil'd set it a cooling in severall vessels that it
+may stand thin, then the next day put it in the vessel, and let it
+stand a week or two, then draw it in bottles.
+
+If it be to drink in a short time you may work it as beer, but it
+will not keep long.
+
+Or take to every gallon of water, a quart of honey, a quarter of an
+ounce of mace, as much ginger and cinnamon, and half as much cloves,
+bruise them, and use them as abovesaid.
+
+
+  _Otherways._
+
+Take five quarts and a pint of water, warm it, and put to it a quart
+of honey, and to every gallon of liquor one lemon, and a quarter of
+an ounce of nutmegs; it must boil till the scum rise black, and if
+you will have it quickly ready to drink, squeeze into it a lemon
+when you tun it, and tun it cold.
+
+
+  _To make Metheglin._
+
+Take all sorts of herbs that are good and wholesome as balm, mint,
+rosemary, fennil, angelica, wild time, hysop, burnet, agrimony, and
+such other field herbs, half a handful of each, boil and strain
+them, and let the liquor stand till the next day, being setled take
+two gallons and a half of honey, let it boil an hour, and in the
+boiling scum it very clean, set it a cooling as you do beer, and
+when it is cold, take very good barm and put it into the bottom of
+the tub, by a little & a little as to beer, keeping back the thick
+setling that lieth in the bottom of the vessel that it is cooled in;
+when it is all put together cover it with a cloth and let it work
+very near three days, then when you mean to put it up, skim off all
+the barm clean, and put it up into a vessel, but you must not stop
+the vessel very close in three or four days, but let it have some
+vent to work; when it is close stopped you must look often to it,
+and have a peg on the top to give it vent, when you heare it make a
+noise as it will do, or else it will break the vessel.
+
+Sometimes make a bag and put in good store of slic't ginger, some
+cloves and cinamon, boil'd or not.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XII.
+
+  _To make all manner of Creams, Sack-Possets, Sillabubs,
+    Blamangers, White-Pots, Fools, Wassels,_ &c.
+
+
+  _To make Apple Cream._
+
+Take twelve pippins, pare and slice, or quarter them, put them into
+a skillet with some claret wine, and a race of ginger sliced thin,
+a little lemon-peel cut small, and some sugar; let all these stew
+together till they be soft, then take them off the fire and put them
+in a dish, and when they be cold take a quart of cream boil'd with a
+little nutmeg, and put in of the apple stuff to make it of what
+thickness you please, and so serve it up.
+
+
+  _To make Codling Cream._
+
+Take twenty fair codlings being peeld and codled tender and green,
+put them in a clean silver-dish, filled half full of rose-water, and
+half a pound of sugar, boil all this liquor together till half be
+consumed, and keep it stirring till it be ready, then fill up the
+dish with good thick and sweet cream, stir it till it be well
+mingled, and when it hath boil'd round about the dish, take it off,
+sweeten it with fine sugar, and serve it cold.
+
+
+  _Otherways._
+
+Codle forty fair codlings green and tender, then peel and core them,
+and beat them in a mortar, strain them with a quart of cream, and
+mix them well together in a dish with fine sugar, sack, musk, and
+rose-water. Thus you may do with any fruit you please.
+
+
+  _To boil Cream with Codlings._
+
+Boil a quart of cream with mace, sugar, two yolks of eggs, two
+spoonfulls of rose water, and a grain of ambergriese, put it into
+the cream, and set them over the fire till they be ready to boil,
+then set them to cool, stirring it till it be cold; then take a
+quart of green codling stuff strained, put it into a silver dish,
+and mingle it with cream.
+
+
+  _To make Quince-Cream._
+
+Take and boil them in fair water, but first let the water boil, then
+put them in and being tender boil'd take them up and peel them,
+strain them and mingle it with fine sugar, then take some very good
+and sweet cream, mix all together and make it of a fit thickness, or
+boil the cream with a stick of cinamon, and let it stand till it be
+cold before you put it to the quinces. Thus you may do wardens or
+pears.
+
+
+  _To make Plum Cream._
+
+Take any kind of Plums, Apricocks, or the like, and put them in a
+dish with some sugar, white-wine, sack, claret, or rose-water, close
+them up with a piece of paste between two dishes; being baked and
+cold, put to them cream boil'd with eggs, or without, or raw, and
+scrape on sugar, _&c._
+
+
+  _To make Gooseberry Cream._
+
+Codle them green, and boil them up with sugar, being preserved put
+them into the cream strain'd as whole, scrape sugar on them, and so
+serve them cold in boil'd or raw cream. Thus you may do
+strawberries, raspas, or red currans, put in raw cream whole, or
+serve them with wine and sugar in a dish without cream.
+
+
+  _To make Snow Cream._
+
+Take a quart of cream, six whites of eggs, a quartern of rose-water,
+a quarter of a pound of double refined sugar, beat them together in
+a deep bason or a boul dish, then have a fine silver dish with a
+penny manchet, the bottom and upper crust being taken away, & made
+fast with paste to the bottom of the dish, and a streight sprig of
+rosemary set in the middle of it; then beat the cream and eggs
+together, and as it froatheth take it off with a spoon and lay it on
+the bread and rosemary till you have fill'd the dish. You may beat
+amongst it some musk and ambergriese dissolv'd, and gild it if you
+please.
+
+
+  _To make Snow Cream otherways._
+
+Boil a quart of cream with a stick of cinamon, and thicken it with
+rice flour, the yolks of two or three eggs, a little rose-water,
+sugar, and salt, give it a walm, and put it in a dish, lay clouted
+cream on it, and fill it up with whip cream or cream that cometh out
+of the top of a churn when the butter is come, disht out of a squirt
+or some other fine way, scrape on sugar, sprinkle it with rosewater,
+and stick some pine-apple-seeds on it.
+
+
+  _Otherways._
+
+Take three pints of cream, and the whites of seven eggs, strain them
+together, with a little rosewater and as much sugar as will sweeten
+it; then take a stick of a foot long, and split it in four quarters,
+beat the cream with it, or else with a whisk, and when the snow
+riseth, put it in a cullender with a spoon, that the thin may run
+from it, when you have snow enough, boil the rest with cinamon,
+ginger, and cloves, seeth it till it be thick, then strain it and
+when it is cold, put it in a clean dish, and lay your snow upon it.
+
+
+  _To make Snow Cream otherways with Almonds._
+
+Take a quart of good sweet cream, and a quarter of a pound of almond
+paste fine beaten with rose-water, and strained with half a pint of
+white-wine, put some orange-peel to it, a slic't nutmeg, and three
+sprigs of rosemary, let it stand two or three hours in steep; then
+put some double refined sugar to it, and strain it into a bason,
+beat it till it froth and bubble, and as the froth riseth, take it
+off with a spoon, and lay it in the dish you serve it up in.
+
+
+  _To make a Jelly of Almonds as white as Snow._
+
+Take a pound of almonds, steep them in cold water six hours, and
+blanch them into cold water, then make a decoction of half a pound
+of ising-glass, with two quarts of white wine and the juyce of two
+lemons, boil it till half be wasted, then let it cool and strain it,
+mingle it with the almonds, and strain them with a pound of double
+refined sugar, & the juyce of two lemons, turn it into colours, red,
+white, or yellow, and put it into egg shells, or orange peels, and
+serve them on a pye plate upon a dish.
+
+
+  _To Make Almond Cream._
+
+Take half a pound of almond paste beaten with ros-water, and strain
+it with a quart of cream, put it in a skillet with a stick of
+cinamon and boil it, stir it continually, and when it is boiled
+thick, put sugar to it, and serve it up cold.
+
+
+  _To make Almond Cream otherways._
+
+Take thick almond milk made with fair spring-water, and boil it a
+little then take it from the fire, and put to a little salt and
+vinegar, cast it into a clean strainer and hang it upon a pin over a
+dish, then being finely drained, take it down and put it in a dish,
+put to it some fine beaten sugar, and a little sack, muskedine, or
+white wine, dish it on a silver dish, and strow on red Biskets.
+
+
+  _Otherways._
+
+Take a quart of cream, boil it over night, then in the morning have
+half a pound of almonds blanched and fine beaten, strain them with
+the cream, and put to it a quarter of a pound of double refined
+sugar, a little rose-water, a little fine ginger and cinamon finely
+searsed, and mixed all together, dish it in a clean silver dish with
+fine carved sippets round about it.
+
+
+  _To make Almond Cheese._
+
+Take almonds being beaten as fine as marchpane paste, then have a
+sack-posset with cream and sack, mingle the curd of the posset with
+almond paste, and set it on a chafing-dish of coals, put some double
+refined sugar to it and some rose-water; then fashion it on a
+pye-plate like a fresh cheese, put it in a dish, put a little cream
+to it, scrape sugar, on it, and being cold serve it up.
+
+
+  _To make an excellent Cream._
+
+Take a quart of cream, and set it a boiling, with a large mace or
+two, whilst it is boiling cut some thin sippets, and lay them in a
+very fine clean dish, then have seven or eight yolks of eggs
+strained with rose-water, put some sugar to them, then take the
+cream from the fire, put in the eggs, and stir all together, then
+pour it on the slices of fine manchet, and being cold scrape on
+sugar, and so serve it.
+
+
+  _To make Cream otherways._
+
+Take a quart of cream, and boil it with four or five large maces,
+and a stick of whole cinamon; when it hath boiled a little while,
+have seven or eight yolks of eggs dissolved with a little cream,
+take the cream from the fire and put in the eggs, stir them well
+into the boiled cream, and put it in a clean dish, take out the
+spices, and when it is cold stick it with those maces and cinamon.
+Thus you may do with the whites of the eggs with cream.
+
+
+  _To make cast Cream._
+
+Take a quart of cream, a pint of new milk, and the whites of six
+eggs, strain them together and boil it, in the boiling stir it
+continnally till it be thick, then put to it some verjuyce, and put
+it into a strainer, hang it on a nail or pin to drain the whey from
+it, then strain it, put some sugar to it and rose-water; drain it in
+a fair dish, and strow on some preserved pine-kernels, or candied
+pistaches. In this fashion you may do it of the yolks of eggs.
+
+
+  _To make Clouted Cream._
+
+Take three galons of new milk, and set it on the fire in a clean
+scowred brass pan or kettle till it boils, then make a hole in the
+middle of the milk, & take three pints of good cream and put into
+the hole as it boileth, boil it together half an hour, then divide
+it into four milk pans, and let it cool two days, if the weather be
+not too hot, then take it up with a slice or scummer, put it in a
+dish, and sprinkle it with rose-water, lay one clod upon another,
+and scrape on sugar.
+
+
+  _To make clouted Cream otherways extraordinary._
+
+Take four gallons of new milk from the cow, set it over the fire in
+clean scowred pan or kettle to scald ready to boil, strain it
+through a clean strainer and put it into several pans to cool, then
+take the cream some six hours after, and put it in the dish you mean
+to serve it in, season it with rose-water, sugar, and musk, put some
+raw cream to it, and some snow cream on that.
+
+
+  _To make clouted Cream otherways._
+
+Take a gallon of new milk from the cow, two quarts of cream and
+twelve spoonfuls of rose-water, put these together in a large
+milk-pan, and set it upon a fire of charcoal well kindled, (you must
+be sure the fire be not too hot) and let it stand a day and a night,
+then take it off and dish it with a slice or scummer, let no milk be
+in it, and being disht and cut in fine little pieces, scrape sugar
+on it.
+
+
+  _To make a very good Cream._
+
+When you churn butter, take out half a pint of cream just as it
+begins to turn to butter, (that is, when it is a little frothy) then
+boil a quart of good thick and new cream, season it with sugar and a
+little rose-water, when it is quite cold, mingle it very well with
+that you take out of the churn, and so dish it.
+
+
+  _To make a Sack Cream._
+
+Take a quart of cream, and set it on the fire, when it is boiled,
+drop in six or eight drops of sack, and stir it well to keep it from
+curdling, then season it with sugar and strong water.
+
+
+  _To make Cabbidge Cream._
+
+Set six quarts of new milk on the fire, and when it boils empty it
+into ten or twelve earthen pans or bowls as fast as you can without
+frothing, set them where they may come, and when they are a little
+cold, gather the cream that is on the top with your hand, rumpling
+it together, and lay it on a plate, when you have laid three or four
+layers on one another, wet a feather in rose-water and musk and
+stroke over it, then searse a little grated nutmeg, and fine sugar,
+(and if you please, beat some musk and ambergriese in it) and lay
+three or four lays more on as before; thus do till you have off all
+the cream in the bowls, then put all the milk to boil again, and
+when it boils set it as you did before in bowls, and so use it in
+like manner; it will yield four or five times seething, which you
+must use as before, that it may lye round and high like a cabbige;
+or let one of the first bowls stand because the cream may be thick
+and most crumpled, take that up last to lay on uppermost, and when
+you serve it up searse or scrape sugar on it; this must be made over
+night for dinner, or in the morning for supper.
+
+
+  _To make Stone Cream._
+
+Take a quart of cream, two or three blades of large mace, two or
+three little sticks of cinamon, and six spoonfulls of rosewater,
+season it sweet with sugar, and boil it till it taste well of the
+spice, then dish it, and stir it till it be as cold as milk from the
+cow, then put in a little runnet and stir it together, let it stand
+and cool, and serve it to the table.
+
+
+  _To make Whipt Cream._
+
+Take a whisk or a rod and beat it up thick in a bowl or large bason,
+till it be as thick as the cream that comes off the top of a churn,
+then lay fine linning clouts on saucers being wet, lay on the cream,
+and let it rest two or three hours, then turn them into a fine
+silver dish, put raw cream to them, and scrape on sugar.
+
+
+  _To make Rice Cream._
+
+Take a quart of cream, two handfuls of rice flour, and a quarter of
+a pound of sugar, mingle the flour and sugar very well together, and
+put it in the cream; then beat the yolk of an egg with a little
+rose-water, put it to the cream and stir them all together, set it
+over a quick fire, keeping it continually stirring till it be as
+thick as pap.
+
+
+  _To make another rare Cream._
+
+Take a pound of almond paste fine beaten with rose-water, mingle it
+with a quart of cream, six eggs, a little sack, half a pound of
+sugar, and some beaten nutmeg; strain them and put them in a clean
+scowred skillet, and set it on a soft fire, stir it continually, and
+being well incorporated, dish it, and serve it with juyce of orange,
+sugar, and stick it full of canded pistaches.
+
+
+  _To make a white Leach of Cream._
+
+Take a quart of cream, twelve spoonfuls of rose-water, two grains of
+musk, two drops of oyl of mace, or two large maces, boil them with
+half a pound of sugar, and half a pound of the whitest ising-glass;
+being first steeped and washed clean, then run it through your
+jelly-bag, into a dish; when it is cold slice it into chequer-work,
+and serve it on a plate. This is the best way to make leach.
+
+
+  _To make other Leach with Almonds._
+
+Take two ounces of ising-glass, lay it two hours in fair water; then
+boil it in clear spring water, and being well digested set it to
+cool; then have a pound of almonds beaten very fine with rose-water,
+strain them with a pint of new milk, and put in some mace and slic't
+ginger, boil them till it taste well of the spices, then put into it
+the digested ising-glass, some sugar, and a little rose-water, give
+it a warm over the fire, and run it through a strainer into dishes,
+and slice it into dishes.
+
+
+  _To make a Cream Tart in the Italian fashion to eat cold._
+
+Take twenty yolks of eggs, and two quarts of cream, strain it with a
+little salt, saffron, rose-water, juyce of orange, a little
+white-wine, and a pound of fine sugar, then bake it in a deep dish
+with some fine cinamon, and some canded pistaches stuck on it, and
+when it is baked, white muskedines.
+
+Thus you may do with the whites of the eggs, and put in no spices.
+
+
+  _To make Piramedis Cream._
+
+Take a quart of water, and six ounces of harts-horn, put it into a
+bottle with gum-dragon, and gum-araback, of each as much as a
+walnut; put them all into the bottle, which must be so big as will
+hold a pint more, for if it be full it will break, stop it very
+close with a cork, and tye a cloth over it, put the bottle in the
+beef-pot, or boil it in a pot with water, let it boil three hours,
+then take as much cream as there is jelly, and half a pound of
+almonds well beaten with rose-water, mingle the cream and the
+almonds together, strain it, then put the jelly when it is cold into
+a silver bason, and the cream to it, sweeten it as you please, and
+put in two or three grains of musk and ambergriese, set it over the
+fire, and stir it continually till be seathing hot, but let it not
+boil; then put it in an old fashioned drinking glass, and let it
+stand till it be cold, when you will use it, put the glass in some
+warm water, and whelm it in a dish, then take pistaches boil'd in
+white-wine and sugar, stick it all over, and serve it in with cream.
+
+
+  _French Barley Cream._
+
+Take a porringer full of French perle barley, boil it in eight or
+nine several waters very tender, then put it in a quart of cream,
+with some large mace, and whole cinamon, boil it about a quarter of
+an hour; then have two pound of almonds blanched and beaten fine
+with rose-water, put to them some sugar, and strain the almonds with
+some cold cream, then put all over the fire, and stir it till it be
+half cold, then put to it two spoonfuls of sack or white-wine, and a
+little salt, and serve it in a dish cold.
+
+
+  _To make Cheesecakes._
+
+Let your paste be very good, either puff-paste or cold butter-paste,
+with sugar mixed with it, then the whey being dried very well from
+the cheese-curds which must be made of new milk or butter, beat them
+in a mortar or tray, with a quarter of a pound of butter to every
+pottle of curds, a good quantity of rose-water, three grains of
+ambergriese or musk prepared, the crums of a small manchet rubbed
+through a cullender, the yolks of ten eggs, a grated nutmeg,
+a little salt, and good store of sugar, mix all these well together
+with a little cream, but do not make them too soft; instead of bread
+you may take almonds which are much better; bake them in a quick
+oven, and let them not stand too long in, least they should be to
+dry.
+
+
+  _To make Cheesecakes otherways._
+
+Make the crust of milk & butter boil'd together, put it into the
+flour & make it up pretty stiff, to a pottle of fine flour, take
+half a pound of butter; then take a fresh cheese made of morning
+milk, and a pint of cream, put it to the new milk, and set the
+cheese with some runnet, when it is come, put it in a cheese-cloth
+and press it from the whey, stamp in the curds a grated fine small
+manchet, some cloves and mace, a pound and a half of well washed and
+pick't currans, the yolks of eight eggs, some rose-water, salt, half
+a pound of refined white sugar, and a nutmeg or two; work all these
+materials well together with a quarter of a pound of good sweet
+butter, and some cream, but make it not too soft, and make your
+cheesecakes according to these formes.
+
+
+  _To make Cheesecakes otherways._
+
+Make the paste of a pottle of flour, half a pound of butter, as much
+ale barm as two egg shells will hold, and a little saffron made into
+fine powder, and put into the flour, melt the butter in milk, and
+make up the paste; then take the curds of a gallon of new milk
+cheese, and a pint of cream, drain the whey very well from it, pound
+it in a mortar, then mix it with half a pound of sugar, and a pound
+of well washed and picked currans, a grated nutmeg, some fine beaten
+cinamon, salt, rose-water, a little saffron made into fine powder,
+and some eight yolks of eggs, work it up very stiff with some butter
+and a little cream.
+
+
+  _Otherways._
+
+Take six quarts of new milk, run it pretty cold, and when it is
+tender come, drain from it the whey, and hang it up in a strainer,
+press the whey from it, and beat it in a mortar till it be like
+butter, then strain it through a strainer, and mingle it with a
+pound of butter with your hand; then beat a pound of almonds with
+rose-water till they be as fine as the curds; put to them the yolks
+of twenty eggs, a quart of cream, two grated nutmegs, and a pound
+and a half of sugar, when the coffins are ready to be set into the
+oven, then mingle them together, and let them bake half an hour; the
+paste must be made of milk and butter warmed together, dry the
+coffins as you do for a custard, make the paste very stiff, and make
+them into works.
+
+
+  _To make Cheesecakes without Milk._
+
+Take twelve eggs, take away six whites, and beat them very well,
+then take a quart of cream, and boil it with mace, take it off the
+fire, put in the eggs, and stir them well together, then set it on
+the fire again, and let it boil till it curds; then set it off, and
+put to it a good quantity of sugar, some grated nutmeg, and beaten
+mace; then dissolve musk & ambergriese in rose-water, three or four
+spoonfuls of grated bread, with half a pound of almonds beat small,
+a little cream, and some currans; then make the paste for them of
+flour, sugar, cream, and butter, bake them in a mild oven; a quarter
+of an hour will bake them.
+
+
+  _Cheesecakes otherways._
+
+For the paste take a pottle of flour, half a pound of butter and the
+white of an egg, work it well into the flour with the butter, then
+put a little cold water to it, and work it up stiff; then take a
+pottle of cream, half a pound of sugar, and a pound of currans
+boil'd before you put them in, a whole nutmeg grated, and a little
+pepper fine beaten, boil these gently, and stir it continually with
+twenty eggs well beaten amongst the cream, being boil'd and cold,
+fill the cheesecakes.
+
+
+  _To make Cheesecakes otherways._
+
+Take eighteen eggs, and beat them very well, beat some flour amongst
+them to make them pretty thick; then have a pottle of cream and boil
+it, being boiled put in your eggs, flour, and half a pound of
+butter, some cinamon, salt, boil'd currans, and sugar, set them over
+the fire, and boil it pretty thick, being cold fill them and bake
+them, make the crust as beforesaid.
+
+
+  _To make Cheesecakes in the Italian Fashion._
+
+Take four pound of good fat Holland cheese, and six pound of good
+fresh cheese curd of a morning milk cheese or better, beat them in a
+stone or Wooden mortar, then put sugar to them, & two pound of well
+washed currans, twelve eggs, whites & all, being first well beaten,
+a pound of sugar, some cream, half an ounce of cinamon, a quarter of
+an ounce of mace, and a little saffron, mix them well together, &
+fill your talmouse or cheesecakes pasty-ways in good cold
+butter-paste; sometimes use beaten almonds amongst it, and some
+pistaches whole; being baked, ice them with yolks of eggs,
+rose-water, and sugar, cast on red and white biskets, and serve them
+up hot.
+
+
+  _Cheesecakes in the Italian fashion otherways._
+
+Take a pound of pistaches stamped with two pound of morning-milk
+cheese-curd fresh made, three ounces of elder flowers, ten eggs,
+a pound of sugar, a pound of butter, and a pottle of flour, strain
+these in a course strainer, and put them in short or puff past.
+
+
+  _To make Cheesecakes otherways._
+
+Take a good morning milk cheese, or better, of some eight pound
+weight, stamp it in a mortar, and beat a pound of butter amongst it,
+and a pound of sugar, then mix with it beaten mace, two pound of
+currans well picked and washed, a penny manchet grated, or a pound
+of almonds blanched and beaten with fine rose-water, and some salt;
+then boil some cream, and thicken it with six or eight yolks of
+eggs, mixed with the other things, work them well together, and fill
+the cheesecakes, make the curd not too soft, and make the paste of
+cold butter and water according to these forms.
+
+
+  _To make a Triffel._
+
+Take a quart of the best and thickest cream, set it on the fire in a
+clean skillet, and put to it whole mace, cinamon, and sugar, boil it
+well in the cream before you put in the sugar; then your cream being
+well boiled, pour it into a fine silver piece or dish, and take out
+the spices, let it cool till it be no more than blood-warm, then put
+in a spoonful of good runnet, and set it well together being cold
+scrape sugar on it, and trim the dish sides finely.
+
+
+  _To make fresh Cheese and Cream._
+
+Take a pottle of milk as it comes from the cow, and a pint of cream,
+put to it a spoonful of runnet, and let it stand two hours, then
+stir it up and put it in a fine cloth, let the whey drain from it,
+and put the curd into a bowl-dish, or bason; then put to it the yolk
+of an egg, a spoonful of rose-water, some salt, sugar, and a little
+nutmeg finely beaten, put it to the cheese in the cheese-fat on a
+fine cloth, then scrape on sugar, and serve it on a plate in a dish.
+
+Thus you may make fresh cheese and cream in the _French_ fashion
+called _Jonches_, or rush cheese, being put in a mould of rushes
+tyed at both ends, and being dished put cream to it.
+
+
+  _To make a Posset._
+
+Take the yolks of twenty eggs, then have a pottle of good thick
+sweet cream, boil it with good store of whole cinamon, and stir it
+continually on a good fire, then strain the eggs with a little raw
+cream; when the cream is well boiled and tasteth of the spice, take
+it off the fire, put in the eggs, and stir them well in the cream,
+being pretty thick, have some sack in a posset pot or deep silver
+bason, half a pound of double refined sugar, and some fine grated
+nutmeg, warm it in the bason and pour in the cream and eggs, the
+cinamon being taken out, pour it as high as you can hold the
+skillet, let it spatter in the bason to make it froth, it will make
+a most excellent posset, then have loaf-sugar fine beaten, and strow
+on it good store.
+
+To the curd you may add some fine grated manchet, some claret or
+white-wine, or ale only.
+
+
+  _To make a Posset otherways._
+
+Take two quarts of new cream, a quarter of an ounce of whole
+cinamon, and two nutmegs quartered, boil it till it taste well of
+the spice, and keep it always stirring, or it will burn to, then
+take the yolks of fourteen or fifteen eggs beaten well together with
+a little cold cream, put them to the cream on the fire, and stir it
+till it begin to boil, then take it off and sweeten it with sugar,
+and stir it on till it be pretty cool; then take a pint and a
+quarter of sack, sweeten that also and set it on the fire till it be
+ready to boil, then put it in a fine clean scowred bason, or posset
+pot, and pour the cream into it, elevating your hand to make it
+froth, which is the grace of your posset; if you put it through a
+tunnel or cullender, it is held the more exquisite way.
+
+
+  _To make Sack Posset otherways._
+
+Take two quarts of good cream, and a quarter of a pound of the best
+almonds stamp't with some rose-water or cream, strain them with the
+cream, and boil with it amber and musk; then take a pint of sack in
+a bason, and set it on a chaffing dish till it be bloud warm; then
+take the yolks of twelve eggs with 4 whites, beat them very well
+together, and so put the eggs into the sack, make it good and hot,
+then stir all together in the bason, set the cream cool a little
+before you put it into the sack, and stir all together on the coals,
+till it be as thick as you would have it, then take some amber and
+musk, grind it small with sugar, and strew it on the top of the
+posset, it will give it a most delicate and pleasant taste.
+
+
+  _Sack Posset otherways._
+
+Take eight eggs, whites and yolks, beat them well together, and
+strain them into a quart of cream, season them with nutmeg and
+sugar, and put to them a pint of sack, stir them all together, and
+put it into your bason, set it in the oven no hotter then for a
+custard, and let it stand two hours.
+
+
+  _To make a Sack Posset without Milk or Cream._
+
+Take eighteen eggs, whites and all, take out the cock-treads, and
+beat them very well, then take a pint of sack, and a quart of ale
+boil'd scum it, and put into it three quarters of a pound of sugar,
+and half a nutmeg, let it boil a little together, then take it off
+the fire stirring the eggs still, put into them two or three
+ladlefuls of drink, then mingle all together, set it on the fire,
+and keep it stirring till you find it thick, and serve it up.
+
+
+  _Other Posset._
+
+Take a quart of cream, and a quarter of nutmeg in it, set it on the
+fire, and let it boil a little, as it is boling take a pot or bason
+that you may make the posset in, and put in three spoonfuls of sack,
+and some eight spoonfuls of ale, sweeten it with sugar, then set it
+on the coals to warm a little while; being warmed, take it off and
+let it stand till it be almost cold, then put it into the pot or
+bason, stir it a little, and let it stand to simmer over the fire an
+hour or more, the longer the better.
+
+
+  _An excellent Syllabub._
+
+Fill your Sillabub pot half full with sider, and good store of
+sugar, and a little nutmeg, stir it well together, and put in as
+much cream by two or three spoonfuls at a time, as hard as you can,
+as though you milkt it in; then stir it together very softly once
+about, and let it stand two hours before you eat it, for the
+standing makes it curd.
+
+
+  _To make White Pots according to these Forms._
+
+Take a quart of good thick cream, boil it with three or four blades
+of large mace, and some whole cinamon, then take the whites of four
+eggs, and beat them very well, when the cream boils up, put them in,
+and take them off the fire keeping them stirring a little while, &
+put in some sugar; then take five or six pippins, pare, and slice
+them, then put in a pint of claret wine, some raisins of the sun,
+some sugar, beaten cinamon, and beaten ginger; boil the pippins to
+pap, then cut some sippets very thin and dry them before the fire;
+when the apples and cream are boil'd & cold, take half the sippets &
+lay them in a dish, lay half the apples on them, then lay on the
+rest of the sippets and apples as you did before, then pour on the
+rest of the cream and bake it in the oven as a custard, and serve it
+with scraping sugar.
+
+Bake these in paste, in dish or pan, or make the paste as you will
+do for a custard, make it three inches high in the foregoing forms.
+
+
+  _Otherways to make a White Pot._
+
+Take a quart of sweet cream and boil it, then put to it two ounces
+of picked rice, some beaten mace, ginger, cinamon, and sugar, let
+these steep in it till it be cold, and strain into it eight yolks of
+eggs and but two whites, then put in two ounces of clean washed and
+picked currans, and some salt, stir all well together, and bake it
+in paste, earthen pan, dish, or deep bason; being baked, trim it
+with some sugar, and comfits of orange, cinamon, or white biskets.
+
+
+  _To make a Wassel._
+
+Take muskedine or ale, and set it on the fire to warm, then boil a
+quart of cream and two or three whole cloves, then have the yolks of
+three or four eggs dissolved with a little cream; the cream being
+well boiled with the spices, put in the eggs and stir them well
+together, then have sops or sippets of fine manchet or french bread,
+put them in a bason, and pour in the warm wine, with some sugar and
+thick cream on that; stick it with blanched almonds and cast on
+cinamon, ginger, and sugar, or wafers, sugar plate, or comfits.
+
+
+  _To make a Norfolk Fool._
+
+Take a quart of good thick sweet cream, and set it a boiling in a
+clean scoured skillet, with some large mace and whole cinamon; then
+having boil'd a warm or two take the yolks of five or six eggs
+dissolved and put to it, being taken from the fire, then take out
+the cinamon and mace; the cream being pretty thick, slice a fine
+manchet into thin slices, as much as will cover the bottom of the
+dish, pour on the cream on them, and more bread, some two or three
+times till the dish be full, then trim the dish side with fine
+carved sippets, and stick it with slic't dates, scrape on sugar, and
+cast on red and white biskets.
+
+
+  _To make Pap._
+
+Take milk and flour, strain them, and set it over the fire till it
+boil, being boil'd, take it off and let it cool; then take the yolks
+of eggs, strain them, and put it in the milk with some salt, set it
+again on the embers, and stir it till it be thick, and stew
+leisurely, then put it in a clean scowred dish, and serve it for
+pottage, or in paste, add to it sugar and rose-water.
+
+
+  _To make Blamanger according to these Forms._
+
+Take a capon being boil'd or rosted & mince it small then have a
+pound of blanched almonds beaten to a paste, and beat the minced
+capon amongst it, with some rose-water, mingle it with some cream,
+ten whites of eggs, and grated manchet, strain all the foresaid
+things with some salt, sugar, and a little musk, boil them in a pan
+or broad skillet clean scowred as thick as pap, in the boiling stir
+it continually, being boil'd strain it again, and serve it in paste
+in the foregoing forms, or made dishes with paste royal.
+
+To make your paste for the forms, take to a quart of flour a quarter
+of a pound of butter, and the yolks of four eggs, boil your butter
+in fair water, and put the yolks of the eight eggs on one side of
+your dish, make up your paste quick, not too dry, and make it stiff.
+
+
+  _Otherways._
+
+Take to a quart of fine flour a quarter of a pound of butter,
+a quarter of a pound of sugar, a little saffron, rose-water,
+a little beaten cinamon, and the yolk of an egg or two, work up all
+cold together with a little almond milk.
+
+
+  _Blamanger otherways._
+
+Take a boil'd or rost capon, and being cold take off the skin, mince
+it and beat it in a mortar, with some almond paste, then mix it with
+some capon broth, and crumbs of manchet, strained together with some
+rose-water, salt, and sugar; boil it to a good thickness, then put
+it into the paste of the former forms, of an inch high, or in dishes
+with paste royal, the paste being first baked.
+
+In this manner you may make Blamanger of a Pike.
+
+
+  _Otherways._
+
+Boil or rost a capon, mince it, and stamp it with almond paste, &
+strain it either with capon broth, cream, goats-milk, or other milk,
+strain them with some rice flour, sugar, and rosewater, boil it in a
+pan like pap, with a little musk, and stir it continually in the
+boiling, then put in the forms of paste as aforesaid.
+
+Sometimes use for change pine-apple-seeds and currans, other times
+put in dates, cinamon, saffron, figs, and raisins being minced
+together, put them in as it boils with a little sack.
+
+
+  _To make Blamanger otherways._
+
+Take half a pound of fine searsed rice flour, and put to it a quart
+of morning milk, strain them through a strainer into a broad
+skillet; and set it on a soft fire, stir it with a broad stick, and
+when it is a little thick take it from the fire, then put in a
+quartern of rose-water, set it to the fire again, and stir it well,
+in the stirring beat it with the stick from the one side of the pan
+to the other, and when it is as thick as pap, take it from the fire,
+and put it in a fair platter, when it is cold lay three slices in a
+dish, and scrape on sugar.
+
+
+  _Blamanger otherways._
+
+Take a capon or a pike and boil it in fair water very tender, then
+take the pulp of either of them and chop it small, then take a pound
+of blanched almonds beat to a paste, beat the pulp and the almonds
+together, and put to them a quart of cream, the whites of ten eggs,
+and the crumbs of a fine manchet, mingle all together, and strain
+them with some sugar and salt, put them in a clean broad stew pan
+and set them over the fire, stir it and boil it thick; being boiled
+put it into a platter till it be cold, strain it again with a little
+rose-water, and serve it with sugar.
+
+
+  _Otherways._
+
+Blanch some almonds & beat them very fine to a paste with the boil'd
+pulp of a pike or capon, & crums of fine manchet, strain all
+together with sugar, and boil it to the thickness of an apple moise,
+then let it cool, strain it again with a little rose-water, and so
+serve it.
+
+
+  _To make Blamanger in the Italian fashion._
+
+Boil a Capon in water and salt very tender, or all to mash, then
+beat Almonds, and strain them with your Capon-Broth, rice flour,
+sugar, and rose-water; boil it like pap, and serve it in this form;
+sometimes in place of Broth use Cream.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XIII.
+
+  or,
+
+  The First Section for dressing of _FISH_.
+
+  _Shewing divers ways, and the most excellent,
+    for Dressing of Carps, either Boiled, Stewed, Broiled,
+    Roasted, or Baked,_ &c.
+
+
+  _To Boil a Carp in Corbolion._
+
+Take as much wine as water, and a good handful of salt, when it
+boils, draw the carp and put it in the liquor, boil it with a
+continual quick fire, and being boiled, dish it up in a very clean
+dish with sippets round about it, and slic't lemon, make the sauce
+of sweet butter, beaten up with slic't lemon and grated nutmeg,
+garnish the dish with beaten ginger.
+
+
+  _To boil a Carp the best way to be eaten hot._
+
+Take a special male carp of eighteen inches, draw it, wash out the
+blood, and lay it in a tray, then put to it some wine-vinegar and
+salt, put the milt to it, the gall being taken from it; then have
+three quarts of white wine or claret, a quart of white wine vinegar,
+& five pints of fair water, or as much as will cover it; put the
+wine, water and vinegar, in a fair scowred pan or kettle, with a
+handful of salt, a quarter of an ounce of large mace, half a
+quartern of whole cloves, three slic'd nutmegs, six races of ginger
+pared and sliced, a quarter of an ounce of pepper, four or five
+great onions whole or sliced; then make a faggot of sweet herbs, of
+the tops of streight sprigs, of rosemary, seven or eight bay-leaves,
+6 tops of sweet marjoram, as much of the streight tops of time,
+winter-savory, and parsley; being well bound up, put them into the
+kettle with the spices, and some orange and lemon-peels; make them
+boil apace before you put in the carp, and boil it up quick with a
+strong fire; being finely boil'd and crisp, dish it in a large clean
+scowred dish, lay on the herbs and spice on the carp, with slic't
+lemons and lemon-peels, put some of the broth to it, and run it over
+with beaten butter, put fine carved sippets round about it, and
+garnish the dish with fine searsed manchet.
+
+Or you may make sauce for it only with butter beat up thick, with
+slices of lemon, some of the carp liquor, and an anchove or two, and
+garnish the dish with beatten ginger.
+
+Or take three or four anchoves and dissolve them in some white-wine,
+put them in a pipkin with some slic't horse-raddish, gross pepper,
+some of the carp liquor, and some stewed oyster liquor, or stewed
+oysters, large mace, and a whole onion or two; the sauce being well
+stewed, dissolve the yolks of three or four eggs with some of the
+sauce, and give it a warm or two, pour it on the carp with some
+beaten butter, the stewed oysters and slic't lemon, barberries, or
+grapes.
+
+
+  _Otherways._
+
+Dissolve three or four anchoves, with a little grated bread and
+nutmeg, and give it a warm in some of the broth the carp was boiled
+in, beat it up thick with some butter, and a clove of garlick, or
+pour it on the carp.
+
+Or make sauce with beaten butter, grape-verjuyce, white wine, slic't
+lemon, juyce of oranges, juyce of sorrel, or white-wine vinegar.
+
+
+  _Or thus._
+
+Take white or claret wine, put it in a pipkin with some pared or
+sliced ginger, large mace, dates quartered, a pint of great oysters
+with the liquor, a little vinegar and salt, boil these a quarter of
+an hour, then mince a handful of parsley, and some sweet herbs, boil
+it as much longer till half be consumed, then beat up the sauce with
+half a pound of butter and a slic't lemon, and pour it on the carp.
+
+Sometimes for the foresaid carp use grapes, barberries,
+gooseberries, and horse-raddish, _&c._
+
+
+  _To make a Bisque of Carps._
+
+Take twelve handsome male carps, and one larger than the rest, take
+out all the milts, and flea the twelve small carps, cut off their
+heads, take out their tongues, and take the fish from the bones,
+then take twelve large oysters and three or four yolks of hard eggs
+minc'd together, season it with cloves, mace, and salt, make thereof
+a stiff searse, add thereto the yolks of four or five eggs to bind,
+and fashion it into balls or rolls as you please, lay them into a
+deep dish or earthen pan, and put thereto twenty or thirty great
+oysters, two or three anchoves, the milts & tongues of the twelve
+carps, half a pound of fresh butter, the liquor of the oysters, the
+juyce of a lemon or two, a little white wine, some of the corbolion
+wherein the great carp is boil'd, & a whole onion, so set them a
+stewing on a soft fire, and make a soop therewith. For the great
+carp you must scald, draw him, and lay him for half an hour with
+other carps heads in a deep pan, with as much white wine vinegar as
+will cover and serve to boil him & the other heads in, then put
+therein pepper, whole mace, a race of ginger, slic't nutmeg, salt,
+sweet herbs, an onion or two slic't, & a lemon; when you have boiled
+the carps pour the liquor with the spices into the kettle where you
+boil him, when it boils put in the carp, and let it not boil too
+fast for breaking, after the carp hath boil'd a while put in the
+heads, and being boil'd, take off the liquor and let the carps and
+the heads keep warm in the kettle till you go to dish them. When you
+dress the bisk take a large silver dish, set it on the fire, lay
+therein slices of French bread, and steep it with a ladle full of
+the corbolion, then take up the great carp and lay him in the midst
+of the dish, range the twelve heads about the carp, then lay the
+fearse of the carp, lay that into the oysters, milts, and tongues,
+and pour on the liquor wherein the fearse was boil'd, wring in the
+juyce of a lemon and two oranges, and serve it very hot to the
+table.
+
+
+  _To make a Bisk with Carps and other several Fishes._
+
+Make the corbolion for the Bisk of some Jacks or small Carps boil'd
+in half white-wine and fair spring-water; some cloves, salt, and
+mace, boil it down to jelly, strain it, and keep it warm for to
+scald the bisk; then take four carps, four tenches, four perches,
+two pikes, two eels flayed and drawn; the carps being scalded,
+drawn, and cut into quarters, the tenches scalded and left whole,
+also the pearches and the pikes all finely scalded, cleansed, and
+cut into twelve pieces, three of each side, then put them into a
+large stewing-pan with three quarts of claret-wine, an ounce of
+large mace, a quarter of an ounce of cloves, half an ounce of
+pepper, a quarter of an ounce of ginger pared & slic't, sweet herbs
+chopped small, as stripped time, savory, sweet marjoram, parsley,
+rosemary, three or four bay-leaves, salt, chesnuts, pistaches, five
+or six great onions, and stew all together on a quick fire.
+
+Then stew a pottle of oysters the greatest you can get, parboil them
+in their own liquor, cleanse them from the dregs, and wash them in
+warm water from the grounds and shells, put them into a pipkin with
+three or four great onions peeled, then take large mace, and a
+little of their own liquor, or a little wine vinegar, or white wine.
+
+Next take twelve flounders being drawn and cleansed from the guts,
+fry them in clarified butter with a hundred of large smelts, being
+fryed stew them in a stew-pan with claret-wine, grated nutmeg,
+slic't orange, butter, and salt.
+
+Then have a hundred of prawns, boiled, picked, and buttered, or
+fryed.
+
+Next, bottoms of artichocks, boiled, blanched, and put in beaten
+butter, grated nutmeg, salt, white-wine, skirrets, and sparagus in
+the foresaid sauce.
+
+Then mince a pike and an eel, cleanse them, and season them with
+cloves, mace, pepper, salt, some sweet herbs minct, some pistaches,
+barberries, grapes, or gooseberries, some grated manchet, and yolks
+of raw eggs, mingle all the foresaid things together, and make it
+into balls, or farse some cabbidge lettice, and bake the balls in an
+oven, being baked stick the balls with pine-apple seeds, and
+pistaches, as also the lettice.
+
+Then all the foresaid things being made ready, have a large clean
+scowred dish, with large sops of French bread lay the carps upon
+them, and between them some tench, pearch, pike, and eels, & the
+stewed oysteres all over the other fish, then the fried flounders &
+smelts over the oysters, then the balls & lettice stuck with
+pistaches, the artichocks, skirrets, sparagus, butter prawns, yolks
+of hard eggs, large mace, fryed smelts, grapes, slic't lemon,
+oranges, red beets or pomegranats, broth it with the leer that was
+made for it, and run it over with beaten butter.
+
+
+  _The best way to stew a Carp._
+
+Dress the carp and take out the milt, put it in a dish with then
+carp, and take out the gall, then save the blood, and scotch the
+carp on the back with your knife; if the carp be eighteen inches,
+take a quart of claret or white wine, four or five blades of large
+mace, 10 cloves, two good races of ginger slic't, two slic't
+nutmegs, and a few sweet herbs, as the tops of sweet marjoram, time,
+savory, and parsley chopped very small, four great onions whole,
+three or four bay-leaves, and some salt; stew them all together in a
+stew-pan or clean scowred kettle with the wine, when the pan boils
+put in the carp with a quarter of a pound of good sweet butter, boil
+it on a quick fire of charcoal, and being well stew'd down, dish it
+in a clean large dish, pour the sauce on it with the spices, lay on
+slic't lemon and lemon-peel, or barberries, grapes, or gooseberries,
+and run it over with beaten butter, garnish the dish with dryed
+manchet grated and searsed, and carved sippets laid round the dish.
+
+In feasts the carps being scal'd, garnish the body with stewed
+oysters, some fryed in white batter, some in green made with the
+juyce of spinage: sometimes in place of sippets use fritters of
+arms, somtimes horse-raddish, and rub the dish with a clove or two
+of garlick.
+
+For more variety, in the order abovesaid, sometimes dissolve an
+anchove or two, with some of the broth it was stewed in, and the
+yolks of two eggs dissolved with some verjuyce, wine, or juyce of
+orange; sometimes add some capers, and hard eggs chopped, as also
+sweet herbs, _&c._
+
+
+  _To stew a Carp in the French fashion._
+
+Take a Carp, split it down the back alive, & put it in boiling
+liquor, then take a good large dish or stew-pan that will contain
+the carp; put in as much claret wine as will cover it, and wash off
+the blood, take out the carp, and put into the wine in the dish
+three or four slic't onions, three or four blades of large mace,
+gross pepper, and salt; when the stew-pan boils put in the carp and
+cover it close, being well stewed down, dish it up in a clean
+scowred dish with fine carved sippets round about it, pour the
+liquor it was boiled in on it, with the spices, onions, slic't
+lemon, and lemon-peel, run it over with beaten butter, and garnish
+the dish with dryed grated bread.
+
+
+  _Another most excellent way to stew a Carp._
+
+Take a carp and scale it, being well cleansed and dried with a clean
+cloth, then split it and fry it in clarified butter, being finely
+fryed put it in a deep dish with two or three spoonfuls of claret
+wine, grated nutmeg, a blade or two of large mace, salt, three or
+four slices of an orange, and some sweet butter, set it on a chafing
+dish of coals, cover it close, and stew it up quick, then turn it,
+and being very well stew'd, dish it on fine carv'd sippets, run it
+over with the sauce it was stewed in, the spices, beaten butter, and
+the slices of a fresh orange, and garnish the dish with dry manchet
+grated and searsed.
+
+In this way you may stew any good fish, as soles, lobsters, prawns,
+oysters, or cockles.
+
+
+  _Otherways._
+
+Take a carp and scale it, scrape off the slime with a knife and wipe
+it clean with a dry cloth; then draw it, and wash the blood out with
+some claret wine into the pipkin where you stew it, cut it into
+quarters, halves, or whole, and put it into a broad mouthed pipkin
+or earthen-pan, put to it as much wine as water, a bundle of sweet
+herbs, some raisins of the sun, currans, large mace, cloves, whole
+cinamon, slic't ginger, salt, and some prunes boiled and strained,
+put in also some strained bread or flour, and stew them all
+together; being stewed, dish the carp in a clean scowred dish on
+fine carved sippets, pour the broth on the carp, and garnish it with
+the fruit, spices, some slic't lemon, barberries, or grapes, some
+orangado or preserved barberries, and scrape on sugar.
+
+
+  _Otherways._
+
+Do it as before, save only no currans, put prunes strained, beaten
+pepper, and some saffron.
+
+
+  _To stew a Carp seven several ways._
+
+1. Take a carp, scale it, and scrape off the slime, wipe it with a
+dry cloth, and give it a cut or two cross the back, then put it a
+boiling whole, parted down the back in halves, or quarters, put it
+in a broad mouthed pipkin with some claret or white-wine, some
+wine-vinegar, and good fresh fish broth or some fair water, three or
+four blades of large mace, some slic't onions fryed, currans, and
+some good butter; cover up the pipkin, and being finely stewed, put
+in some almond-milk, and some sweet herbs finely minced, or some
+grated manchet, and being well stewed, serve it up on fine carved
+sippets, broth it, and garnish the dish with some barberries or
+grapes, and the dish with some stale manchet grated and sears'd,
+being first dryed.
+
+2. For the foresaid broth, yolks of hard eggs strained with some
+steeped manchet, some of the broth it is stewed in, and a little
+saffron.
+
+3. For variety of garnish, carrots in dice-work, some raisins, large
+mace, a few prunes, and marigold flowers, boil'd in the foresaid
+broth.
+
+4. Or leave out carrots and fruit, and put samphire and capers, and
+thicken it with French barley tender boil'd.
+
+5. Or no fruit, but keep the order aforesaid, only adding sweet
+marjoram, stripped tyme, parsley, and savory, bruise them with the
+back of a ladle, and put them into the broth.
+
+6. Otherways, stewed oysters to garnish the carp, and some boil'd
+bottoms of artichocks, put them to the stewed oysters or skirrets
+being boil'd, grapes, barberries, and the broth thickned with yolks
+of eggs strained with some sack, white wine, or caper liquor.
+
+7. Boil it as before, without fruit, and add to it capers, carrots
+in dice-work, mace, faggot of sweet herbs, slic't onions chopp'd
+with parsley, and boil'd in the broth then have boil'd colliffowers,
+turnips, parsnips, sparagus, or chesnuts in place of carrots, and
+the leire strained with yolks of eggs and white wine.
+
+
+  _To make French Herb Pottage for Fasting Days._
+
+Take half a handful of lettice, as much of spinage, half as much of
+Bugloss and Borrage, two handfuls of sorrel, a little parsley, sage,
+a good handful of purslain, half a pound of butter, some pepper and
+salt, and sometimes, some cucumbers.
+
+
+  _Other Broth or Pottage of a Carp._
+
+Take a carp, scale it, and scrape off the slime, wash it, and wipe
+it with a clean cloth, then draw it, and put it in a broad mouthed
+pipkin that will contain it, put to it a pint of good white or
+claret wine, and as much good fresh fish broth as will cover it, or
+as much fair water, with the blood of the carp, four or five blades
+of large mace, a little beaten pepper, some slic't onions, a clove
+or two, some sweet herbs chopped, a handful of capers, and some
+salt, stew all together, the carp being well stewed, put in some
+almond paste, with some white-wine, give it a warm or two with some
+stewed oyster-liquor, & serve it on French bread in a fair scowr'd
+dish, pour on the liquor, and garnish it with dryed grated manchet.
+
+
+  _To dress a Carp in Stoffado._
+
+Take a carp alive, scale it, and lard it with a good salt eel, steep
+it in claret or white-wine, in an earthen pan, and put to it some
+wine-vinegar, whole cloves, large mace, gross pepper, slic't ginger,
+and four or five cloves of garlick, then have an earthen pan that
+will contain it, or a large pipkin, put to it some sweet herbs,
+three or four sprigs of rosemary, as many of time and sweet
+marjoram, two or three bay-leaves and parsley, put the liquor to it
+into the pan or pipkin wherein you will stew it, and paste on the
+cover, stew it in the oven, in an hour it will be baked, then serve
+it hot for dinner or supper, serve it on fine carved sippets of
+French bread, and the spices on it, with herbs, slic't lemon and
+lemon peel; and run it over with beaten butter.
+
+
+  _To hash a Carp._
+
+Take a carp, scale, and scrape off the slime with your knife, wipe
+it with a dry cloth, bone it, and mince it with a fresh water eel
+being flayed and boned; season it with beaten cloves, mace, salt,
+pepper, and some sweet herbs, as tyme, parsley, and some sweet
+marjoram minced very small, stew it in a broad mouthed pipkin, with
+some claret wine, gooseberries, or grapes, and some blanched
+chesnuts; being finely stewed, serve it on carved sippets about it,
+and run it over with beaten butter, garnish the dish with fine
+grated manchet searsed, and some fryed oysters in butter, cockles,
+or prawns.
+
+Sometimes for variety, use pistaches, pine-apple-seeds, or some
+blanch't almonds stew'd amongst the hash, or asparagus, or artichock
+boil'd & cut as big as chesnuts, & garnish the dish with scraped
+horse-radish, and rub the bottom of the dish in which you serve the
+meat, with a clove or two of garlick. Sometimes mingle it with some
+stewed oysters, or put to it some oyster-liquor.
+
+
+  _To marinate a Carp to be eaten hot or cold._
+
+Take a carp, scale it, and scrape off the slime, wipe it clean with
+a dry cloth, and split it down the back, flour it, and fry it in
+sweet sallet oyl, or good clarified butter; being fine and crisp
+fryed, lay it in a deep dish or earthen pan, then have some white or
+claret wine, or wine-vinegar, put it in a broad mouthed pipkin with
+all manner of sweet herbs bound up in a bundle, as rosemary, tyme,
+sweet marjoram, parsley, winter-savory, bay-leaves, sorrel, and
+sage, as much of one as the other, put it into the pipkin with the
+wine, with some large mace, slic't ginger, gross pepper, slic't
+nutmeg, whole cloves, and salt, with as much wine and vinegar as
+will cover the dish, then boil the spices and wine with some salt a
+little while, pour it on the fish hot, and presently cover it close
+to keep in the spirits of the liquor, herbs, and spices for an hours
+space; then have slic't lemons, lemon-peels, orange and orange
+peels, lay them over the fish in the pan, and cover it up close;
+when you serve them hot lay on the spices and herbs all about it,
+with the slic't lemons, oranges, and their peels, and run it over
+with sweet sallet oyl, (or none) but some of the liquor it is
+soust in.
+
+Or marinate the carp or carps without sweet herbs for hot or cold,
+only bay-leaves, in all points else as is abovesaid; thus you may
+marinate soles, or any other fish, whether sea or fresh-water fish.
+
+Or barrel it, pack it close, and it will keep as long as sturgeon,
+and as good.
+
+
+  _To broil or toast a Carp divers ways, either in sweet Butter
+    or Sallet Oyl._
+
+Take a carp alive, draw it, and wash out the blood in the body with
+claret wine into a dish, put to it some wine vinegar and oyl, then
+scrape off the slime, & wipe it dry both outside & inside, lay it in
+the dish with vinegar, wine, oyl, salt, and the streight sprigs of
+rosemary and parsley, let it steep there the space of an hour or
+two, then broil it on a clean scowred gridiron, (or toast it before
+the fire) broil it on a soft fire, and turn it often; being finely
+broil'd, serve it on a clean scowred dish, with the oyl, wine, and
+vinegar, being stew'd on the coals, put it to the fish, the rosemary
+and parsley round the dish, and some about the fish, or with beaten
+butter and vinegar, or butter and verjuyce, or juyce of oranges
+beaten with the butter, or juyce of lemons, garnish the fish with
+slices of orange, lemon, and branches of rosemary; boil the milt or
+spawn by it self and lay it in the dish with the Carp.
+
+Or make sauce otherways with beaten butter, oyster liquor, the blood
+of the carp, grated nutmeg, juyce of orange, white-wine, or wine
+vinegar boil'd together, crumbs of bread, and the yolk of an egg
+boiled up pretty thick, and run it over the fish.
+
+
+  _To broil a Carp in Staffado._
+
+Take a live carp, scale it, and scrape off the slime, wipe it clean
+with a dry cloth, and draw it, wash out the blood, and steep it in
+claret, white-wine, wine-vinegar, large mace, whole cloves, two or
+three cloves of garlick, some slic't ginger, gross pepper, and salt;
+steep it in this composition in a dish or tray the space of two
+hours, then broil it on a clean scoured gridiron on a soft fire, &
+baste it with some sweet sallet oyl, sprigs of rosemary, time,
+parsley, sweet marjoram, and two or three bay-leaves, being finely
+broil'd; serve it with the sauce it was steeped in, boil'd up on the
+fire with a little oyster-liquor, the spices on it, and herbs round
+about it on the dish, run it over with sauce, either with sweet
+sallet oyl, or good beaten butter, and broil the milt or spawn by it
+self.
+
+
+  _To roast a Carp._
+
+Take a live carp, draw and wash it, and take away the gall, and
+milt, or spawn; then make a pudding with some grated manchet, some
+almond-paste, cream, currans, grated nutmeg, raw yolks of eggs,
+sugar, caraway-seed candied, or any peel, some lemon and salt, make
+a stiff pudding and put it through the gills into the belly of the
+carp, neither scale it, nor fill it too full; then spit it, and
+roust it in the oven upon two or three sticks cross a brass dish,
+turn it and let the gravy drop into the dish; being finely roasted,
+make sauce with the gravy, butter, juyce of orange or lemon, some
+sugar, and cinamon, beat up the sauce thick with the butter, and
+dish the carp, put the sauce over it with slices of lemon.
+
+
+  _Otherways._
+
+Scale it, and lard it with salt eel, pepper, and nutmeg, then make a
+pudding of some minced eel, roach, or dace, some sweet herbs, grated
+bread, cloves, mace, nutmeg, pepper, salt, yolks of eggs, pistaches,
+chesnuts, and the milt of the carp parboil'd and cut into dice-work,
+as also some fresh eel, and mingle it amongst the pudding or farse.
+
+
+  _Sauces for Roast Carp._
+
+  1. Gravy and oyster liquor, beat it up thick with sweet butter,
+  claret wine, nutmeg, slices of orange, and some capers, and
+  give it a warm or two.
+
+  2. Beaten butter with slices of orange, and lemon, or the juyce of
+  them only.
+
+  3. Butter, claret-wine, grated nutmeg, selt, slices of orange,
+  a little wine-vinegar and the gravy.
+
+  4. A little white-wine, gravy of the carp, an anchove or two
+  dissolved in it, some grated nutmeg, and a little grated manchet,
+  beat them up thick with some sweet butter, and the yolk of an egg
+  or two, dish the carp, and pour the sauce on it.
+
+
+  _To make a Carp Pye a most excellent way._
+
+Take carp, scale it and scrape off the slime, wipe it with a dry
+clean cloth, and split it down the back, then cut it in quarters or
+six pieces, three of each, and take out the milt or spawn, as also
+the gall; season it with nutmeg, pepper, salt, and beaten ginger,
+lay some butter in the pye bottom, then the carp upon it, and upon
+the carp two or three bay-leaves, four or five blades of large mace,
+four or five whole cloves, some blanched chesnuts, slices of orange,
+and some sweet butter, close it up and bake it, being baked liquor
+it with beaten butter, the blood of the carp, and a little claret
+wine.
+
+For variety, in place of chesnuts, use pine apple-seeds, or bottoms
+of artichocks, gooseberries, grapes, or barberries. Sometimes bake
+great oysters with the carp, and a great onion or two; sometimes
+sweet herbs chopped, or sparagus boiled.
+
+Or bake it in a dish as you do the pye.
+
+To make paste for the pie, take two quarts and a pint of fine flour,
+four or five yolks of raw eggs, and half a pound of sweet butter,
+boil the butter till it be melted, and make the paste with it.
+
+
+  _Paste for a Florentine of Carps made in a dish or patty-pan._
+
+Take a pottle of fine flour, three quarters of a pound of butter,
+and six yolks of eggs, and work up the butter, eggs, and flour, dry
+them, then put to it as much fair spring water cold as will make it
+up into paste.
+
+
+  _To bake a Carp otherways to be eaten hot._
+
+Take a carp, scale it alive, and scrape off the slime, draw it, and
+take away the gall and guts, scotch it, and season it with nutmeg,
+pepper, and salt lightly, lay it into the pye, and put the milt into
+the belly, then lay on slic't dates in halves, large mace, orange,
+or slic't lemon, gooseberries, grapes, or barberries, raisins of the
+sun, and butter; close it up and bake it, being almost baked liquor
+it with verjuyce, butter, sugar, claret or white-wine, and ice it.
+
+Sometimes make a pudding in the carps belly, make it of grated
+bread, pepper, nutmegs, yolks of eggs, sweet herbs, currans, sugar,
+gooseberries, grapes, or barberries, orangado, dates, capers,
+pistaches, raisins, and some minced fresh eel.
+
+Or bake it in a dish or patty pan in cold butter paste.
+
+
+  _To bake a Carp with Oysters._
+
+Scale a carp, scrape off the slime, and bone it; then cut it into
+large dice-work, as also the milt being parboil'd; then have some
+great oysters, parboil'd, mingle them with the bits of carp, and
+season them together with beaten pepper, salt, nutmeg, cloves, mace,
+grapes, gooseberries, or barberries, blanched chesnuts, and
+pistaches, season them lightly, then put in the bottom of the pie a
+good big onion or two whole, fill the pye, and lay upon it some
+large mace and butter, close it up and bake it, being baked liquor
+it with white wine, and sweet butter, or beaten butter only.
+
+
+  _To make minced Pies of Carps and Eels._
+
+Take a carp being cleansed, bone it, and also a good fat fresh water
+eel, mince them together, and season them with pepper, nutmeg,
+cinamon, ginger, and salt, put to them some currans, caraway-seed,
+minced orange-peel, and the yolks of six or seven hard eggs minced
+also, slic't dates, and sugar; then lay some butter in the bottom of
+the pyes, and fill them, close them up, bake them, and ice them.
+
+
+  _To bake a Carp minced with an Eel in the French Fashion,
+    called Peti Petes._
+
+Take a carp, scale it, and scrape off the slime, then roast it with
+a flayed eel, and being rosted draw them from the fire, and let them
+cool, then cut them into little pieces like great dice, one half of
+them, & the other half minced small and seasoned with nutmeg,
+pepper, salt, gooseberries, barberries, or grapes, and some bottoms
+of artichocks boil'd and cut as the carp: season all the foresaid
+materials and mingle all together, then put some butter in the
+bottom of the pye, lay on the meat and butter on the top, close it
+up, and bake it, being baked liquor it with gravy, and the juyce of
+oranges, butter, and grated nutmeg.
+
+Sometimes liquor it with verjuyce and the yolks of eggs strained,
+sugar, and butter.
+
+Or with currans, white wine, and butter boil'd together, some sweet
+herbs chopped small, and saffron.
+
+
+  _To bake a Carp according to these Forms to be eaten hot._
+
+Take a carp, scale it, and scrape off the slime, bone it and cut it
+into dice-work, the milt being parboil'd, cut it into the same form,
+then have some great oysters parboild and cut into the same form
+also; put to it some grapes, goosberries, or barberries, the bottoms
+of artichocks boil the yolks of hard egs in quarters, boild,
+sparagus cut an inch long, and some pistaches, season all the
+foresaid things together with pepper, nutmegs, and salt, fill the
+pyes, close them up, and bake them, being baked, liquor them with
+butter, white-wine, and some blood of the carp, boil them together,
+or beaten butter, with juyce of oranges.
+
+
+  _To bake a Carp with Eels to be eaten cold._
+
+Take four large carps, scale them & wipe off the slime clean, bone
+them, and cut each side into two pieces of every carp, then have
+four large fresh water eels, fat ones, boned, flayed, and cut in as
+many pieces as the carps, season them with nutmeg, pepper, and salt;
+then have a pye ready, either round or square, put butter in the
+bottom of it, then lay a lay of eel, and a lay of carp upon that,
+and thus do till you have ended; then lay on some large mace and
+whole cloves on the top, some sliced nutmeg, sliced ginger, and
+butter, close it up and bake it, being baked and cold, fill it up
+with clarified butter.
+
+
+  _Otherways._
+
+Take eight carps, scale and bone them, scrape and wash off the
+slime, wipe them dry, and mince them very fine, then have four good
+fresh water eels, flay and bone them, and cut them into lard as big
+as your finger, then have pepper, cloves, mace, and ginger severally
+beaten and mingled with some salt, season the fish and also the
+eels, cut into lard; then make a pye according to this form, lay
+some butter in the bottom of the pye, then a lay of carp upon the
+butter, so fill it, close it up and bake it.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XIV.
+
+  or,
+
+  The Second Section of FISH.
+
+  _Shewing the most Excellent Ways of Dressing of Pikes._
+
+
+  _To boil a Pike._
+
+Wash him very clean, then truss him either round whole, with his
+tail in his mouth, and his back scotched, or splatted and trust
+round like a hart, with his tail in his mouth, or in three pieces, &
+divide the middle piece into two pieces; then boil it in water,
+salt, and vinegar, put it not in till the liquor boils, & let it
+boil very fast at first to make it crisp, but afterwards softly; for
+the sauce put in a pipkin a pint of white wine, slic't ginger, mace,
+dates quartered, a pint of great oysters with the liquor, a little
+vinegar and salt, boil them a quarter of an hour; then mince a few
+sweet herbs & parsley, stew them till half the liquor be consumed;
+then the pike being boiled dish it, and garnish the dish with grated
+dry manchet fine searsed, or ginger fine beaten, then beat up the
+sauce, with half a pound of butter, minced lemon, or orange, put it
+on the pike, and sippet it with cuts of puff-paste or lozenges, some
+fried greens, and some yellow butter. Dish it according to these
+forms.
+
+
+  _To boil a Pike otherways._
+
+Take a male pike alive, splat him in halves, take out his milt and
+civet, and take away the gall, cut the sides into three pieces of a
+side, lay them in a large dish or tray, and put upon them half a
+pint of white wine vinegar, and half a handful of bay-salt beaten
+fine; then have a clean scowred pan set over the fire with as much
+rhenish or white-wine as will cover the pike, so set it on the fire
+with some salt, two slic't nutmegs, two races of ginger slic't, two
+good big onions slic't, five or six cloves of garlik, two or three
+tops of sweet marjoram, three or four streight sprigs of rosemary
+bound up in a bundle close, and the peel of half a lemon; let these
+boil with a quick fire, then put in the pike with the vinegar, and
+boil it up quick; whilest the pike is boiling, take a quarter of a
+pound of anchoves, wash and bone them, then mince them and put them
+in a pipkin with a quarter of a pound of butter, and 3 or four
+spoonfuls of the liquor the pike was boiled in; the pike being
+boiled dish it, & lay the ginger, nutmegs, and herbs upon it, run it
+over with the sauce, and cast dried searsed manchet on it.
+
+This foresaid liquor is far better to boil another pike, by renewing
+the liquor with a little wine.
+
+
+  _To boil a Pike and Eel together._
+
+Take a quart of white-wine, a pint and a half of white wine vinegar,
+two quarts of water, almost a pint of salt, a handful of rosemary
+and tyme, let your liquor boil before you put in your fish, the
+herbs, a little large mace, and some twenty corns of whole pepper.
+
+
+  _To boil a Pike otherways._
+
+Boil it in water, salt, and wine vinegar, two parts water, and one
+vinegar, being drawn, set on the liquor to boil, cleanse the civet,
+and truss him round, scotch his back, and when the liquor boils, put
+in the fish and boil it up quick; then make sauce with some
+white-wine vinegar, mace, whole pepper, a good handful of cockles
+broiled or boiled out of the shells and washed with vinegar,
+a faggot of sweet herbs, the liver stamped and put to it, and horse
+raddish scraped or slic't, boil all the foresaid together, dish the
+pike on sippets, and beat up the sauce with some good sweet butter
+and minced lemon, make the sauce pretty thick, and garnish it as you
+please.
+
+
+  _Otherways._
+
+Take as much white-wine and water as will cover it, of each a like
+quantity, and a pint of vinegar, put to this liquor half an ounce of
+large mace, two lemon-peels, a quarter of an ounce of whole cloves,
+three slic't nutmegs, four races of ginger slic't, some six great
+onions slic't, a bundle of six or seven sprigs or tops of rosemary,
+as much of time, winter-savory, and sweet marjoram bound up hard in
+a faggot, put into the liquor also a good handful of salt, and when
+it boils, put in the fish being cleansed and trussed, and boil it up
+quick.
+
+Being boiled, make the sauce with some of the broth where the pike
+was boiled, and put it in a dish with two or three anchoves being
+cleansed and minced, a little white wine, some grated nutmeg, and
+some fine grated manchet, stew it on a chafing dish, and beat it up
+thick with some sweet butter, and the yolk of an egg or two
+dissolved with some vinegar, give it a warm, and put to it three or
+four slices of lemon.
+
+Then dish the pike, drain the liquor from it upon a chafing-dish of
+coals, pour on the sauce, and garnish the fish with slic't lemons,
+and the spices, herbs, and boil'd onions, run it over with beaten
+butter, and lay on some barberries or grapes.
+
+Sometimes for change you may put some horse-raddish scraped, or the
+juyce of it.
+
+
+  _To boil a Pike in White Broth._
+
+Cut your pike in three pieces, then boil it in water, salt, and
+sweet herbs, put in the fish when the liquor boils; then take the
+yolks of six eggs, beat them with a little sack, sugar, melted
+butter, and some of the pike broth then put it on some embers to
+keep warm, stir it sometimes lest it curdle; then take up your pike,
+put the head and tail together in a clean dish, cleave the other
+piece in two, and take out the back-bone, put the one piece on one
+side, and the other piece on the other side, but blanch all, pour
+the broth on it, and garnish the fish with sippets, strow on fine
+ginger or sugar, wipe the edge of the dish round, and serve it.
+
+
+  _To Boil a Pike in the French Fashion, a-la-Sauces d'Almaigne,
+    or in the German Fashion._
+
+Take a pike, draw him, dress the rivet, and cut him in three pieces,
+boil him in as much wine as water, & some lemon-peel, with the
+liquor boils put in the fish with a good handful of salt, and boil
+him up quick.
+
+Then have a sauce made of beaten butter, water, the slices of two or
+three lemons, the yolks of two or three eggs, and some grated
+nutmeg; the pike being boiled dish it on fine sippets, and stick it
+with some fried bread run it over with the sauce, some barberries or
+lemon, and garnish the dish with some pared and slic't ginger,
+barberries, and lemon peel.
+
+
+  _To boil a Pike in the City Fashion._
+
+Take a live male pike, draw him and slit the rivet, wash him clean
+from the blood, and lay him in a dish or tray, then put some salt
+and vinegar to it, (or no vinegar; but only salt); then set on a
+kettle with some water & salt, & when it boils put in the pike, boil
+it softly, and being boiled, take it off the fire, and put a little
+butter into the kettle to it, then make a sauce with beaten butter,
+the juyce of a lemon or two, grape verjuyce or wine-vinegar, dish up
+the pike on fine carved sippets, and pour on the sauce, garnish the
+fish with scalded parsley, large mace barberries, slic't lemon, and
+lemon-peel, and garnish the dish with the same.
+
+
+  _To stew a Pike in the French Fashion._
+
+Take a pike, splat it down the back alive, and let the liquor boil
+before you put it in, then take a large deep dish or stewing pan
+that will contain the pike, put as much claret-wine as will cover
+it, & wash off the blood take out the pike, and put to the wine in
+the dish three or four slic't onions, four blades of large mace,
+gross pepper, & salt; when it boils put in the pike, cover it close,
+& being stewed down, dish it up in a clean scowred dish with carved
+sippets round abound it, pour on the broth it was stewed in all over
+it, with the spices and onions, and put some slic't lemon over all,
+with some lemon-peel; run it over with beaten butter, and garnish
+the dish with dry grated manchet. Thus you may also stew it with the
+scales on or off.
+
+Sometimes for change use horse-raddish.
+
+
+  _To stew a Pike otherways in the City Fashion._
+
+Take a pike, splat it, and lay it in a dish, when the blood is clean
+washed out, put to it as much white-wine as will cover it, and set
+it a stewing; when it boils put in the fish, scum it, and put to it
+some large mace, whole cinamon, and some salt, being finely stewed
+dish it on sippets finely carved.
+
+Then thicken the broth with two or three egg yolks, some thick
+cream, sugar, and beaten butter, give it a warm and pour it on the
+pike, with some boil'd currans, and boil'd prunes laid all over it,
+as also mace, cinamon, some knots of barberries, and slic't lemon,
+garnish the dish with the same garnish, and scrape on fine sugar.
+
+In this way you may do Carp, Bream, Barbel, Chevin, Rochet, Gurnet,
+Conger, Tench, Pearch, Bace, or Mullet.
+
+
+  _To hash a Pike._
+
+Scale and bone it, then mince it with a good fresh eel, being also
+boned and flayed, put to it some sweet herbs fine stripped and
+minced small, beaten nutmeg, mace, ginger, pepper, and salt; stew it
+in a dish with a little white wine and sweet butter, being well
+stewed, serve it on fine carved sippets, and lay on some great
+stewed oysters, some fryed in batter, some green with juyce of
+spinage, other yellow with saffron, garnish the dish with them, and
+run it over with beaten butter.
+
+
+  _To souce a Pike._
+
+Draw and wash it clean from the blood and slime, then boil it in
+water and salt, when the liquor boils put it to it, and boil it
+leisurely simmering, season it pretty savory of the salt, boil it
+not too much, nor in more water then will but just cover it.
+
+If you intend to keep it long, put as much white-wine as water, of
+both as much as will cover the fish, some wine vinegar, slic't
+ginger, large mace, cloves, and some salt; when it boils put in the
+fish, spices, and some lemon-peel, boil it up quick but not too
+much; then take it up into a tray, and boil down the liquor to a
+jelly, lay some slic't lemon on it, pour on the liquor, and cover it
+up close; when you serve it in jelly, dish and melt some of the
+jelly, and run it all over, garnish it with bunches of barberries
+and slic't lemon.
+
+Or being soust and not jellied, serve it with fennil and parsley.
+
+When you serve it, you may lay round the dish divers Small Fishes,
+as Tench, Pearch, Gurnet, Chevin, Roach, Smelts, and run them over
+with jelly.
+
+
+  _To souce and jelly Pike, Eeel, Tench, Salmon, Conger,_ &c.
+
+Scale the foresaid fishes, being scal'd, cleansed and boned, season
+them with nutmeg and salt, or no spices at all, roul them up and
+bind them like brawn, being first rouled in a clean white cloth
+close bound up round it, boil them in water, white-wine, and salt,
+but first let the pan or vessel boil, put it in and scum it, then
+put in some large mace and slic't ginger. If you will only souce
+them boil them not down so much; if to jelly them, put to them some
+ising-glass, and serve them in collars whole standing in the jelly.
+
+
+  _Otherways to souce and jelly the foresaid Fishes._
+
+Make jelly of three tenches, three perches, and two carps, scale
+them, wash out the blood, and soak them in fair water three or four
+hours, leave no fat on them, then put them in a large pipkin with as
+much fair spring water as will cover them, or as many pints as pound
+of fish, put to it some ising-glass, and boil it close covered till
+two parts and a half be wasted; then take it off and strain it, let
+it cool, and being cold take off the fat on the top, pare the
+bottom, and put the jelly into three pipkins, put three quarts of
+white-wine to them, and a pound and a half of double refined sugar
+into each pipkin; then to make one red put a quarter of an ounce of
+whole cinamon, two races of ginger, two nutmegs, two or three
+cloves, and a little piece of turnsole dry'd, the dust rubbed out
+and steep'd in some claret-wine, put some of the wine into the
+jelly.
+
+To make another yellow, put a little saffron-water, nutmeg, as much
+cinamon as to the red jelly, and a race of ginger sliced.
+
+To the white put three blades of large mace, a race of ginger
+slic't, then set the jelly on the fire till it be melted, then have
+fiveteen whites of eggs beaten, and four pound and a half of refined
+sugar, beat amongst the eggs, being first beaten to fine powder;
+then divide the sugar and eggs equally into the three foresaid
+pipkins, stir it amongst the sugar very well, set them on the fire
+to stew, but not to boil up till you are ready to run it; let each
+pipkin cool a little before you run it, put a rosemary branch in
+each bag, and wet the top of your bags, wring them before you run
+them, and being run, put some into orange rinds, some into scollop
+shells, or lemon rindes in halves, some into egg shells or muscle
+shells, or in moulds for Jellies. Or you may make four colours, and
+mix some of the jelly with almonds-milk.
+
+You may dish the foresaid jellies on a pie-plate on a great dish in
+four quarters, and in the middle a lemon finely carved or cut into
+branches, hung with jellies, and orange peels, and almond jellies
+round about; then lay on a quarter of the white jelly on one quarter
+of the plate, another of red, and another of amber-jelly, the other
+whiter on another quarter, and about the outside of the plate of all
+the colours one by another in the rindes of oranges and lemons, and
+for the quarters, four scollop shells of four several colours, and
+dish it as the former.
+
+
+  _Pike Jelly otherways._
+
+Take a good large pike, draw it, wash out the blood, and cut it in
+pieces, then boil it in a gallon or 6 quarts of fair spring water,
+with half a pound of ising-glass close covered, being first clean
+scum'd, boil it on a soft fire till half be wasted; then strain the
+stock or broth into a clean bason or earthen pan, and being cold
+pare the bottom and top from the fat and dregs, put it in a pipkin
+and set it over the fire, melt it, and put it to the juyce of eight
+or nine lemons, a quart of white-wine, a race of ginger pared and
+slic't, three or four blades of large mace, as much whole cinamon,
+and a grain of musk and ambergriese tied up in a fine clean clout,
+then beat fifteen whites of eggs, and put to them in a bason four
+pound of double refined sugar first beaten to fine powder, stir it
+with the eggs with a rouling pin, and then put it among the jelly in
+the pipkin, stir them well together, and set it a stewing on a soft
+charcoal fire, let it stew there, but not boil up but one warm at
+least, let it stew an hour, then take it off and let it cool a
+little, run it through your jelly-bag, put a sprig of rosemary in
+the bottom of the bag, and being run, cast it into moulds. Amongst
+some of it put some almond milk or make it in other colours as
+aforesaid.
+
+
+  _To make White Jelly of two Pikes._
+
+Take two good handsome pikes, scale and draw them, and wash them
+clean from the blood, then put to them six quarts of good
+white-wine, and an ounce of ising-glass, boil them in a good large
+pipkin to a jelly, being clean scummed, then strain it and blow off
+the fat.
+
+Then take a quart of sweet cream, a quart of the jelly, a pound and
+a half of double refined sugar fine beaten, and a quarter of a pint
+of rose-water, put all together in a clean bason, and give them a
+warm on the fire, with half an ounce of fine searsed ginger, then
+set it a cooling, dish it into dice-work, or cast it into moulds and
+some other coloured Jellies. Or in place of cream put in
+almond-milk.
+
+
+  _To roast a Pike._
+
+Take a pike, scour off the slime, and take out the entrails, lard
+the back with pickled herrings, (you must have a sharp bodkin to
+make the holes to lard it) then take some great oysters and
+claret-wine, season the oysters with pepper and nutmeg, stuff the
+belly with oysters, and intermix the stuffing with rosemary, tyme,
+winter savory, sweet marjoram, a little onion, and garlick, sow
+these in the belly of the pike; then prepare two sticks about the
+breadth of a lath, (these two sticks and the spit must be as broad
+as the pike being tied on the spit) tie the pike on winding
+packthred about it, tye also along the side of the pike which is not
+defended by the spit and the laths, rosemary, and bays, baste the
+pike with butter and claret wine with some anchoves dissolved in it;
+when the pike is wasted or roasted, take it off, rip up the belly,
+and take out the whole herbs quite away, boil up the gravy, dish the
+pike, put the wine to it, and some beaten butter.
+
+
+  _To fry Pikes._
+
+Draw them, wash off the slime and the blood clean, wipe them dry
+with a clean cloth, flour them, and fry them in clarifi'd butter,
+being fried crisp and stiff, make sauce with beaten butter, slic't
+lemon, nutmeg, and salt, beaten up thick with a little fried
+parsley.
+
+Or with beaten butter, nutmeg, a little claret, salt, and slic't
+orange.
+
+Otherways, oyster-liquor, a little claret, beaten butter, slic't
+orange, and nutmeg, rub the dish with a clove of garlick, give the
+sauce a warm, and garnish the fish with slic't lemon or orange and
+barberries. Small pikes are best to fry.
+
+
+  _To fry a Pike otherways._
+
+The pike being scalded and splatted, hack the white or inside with a
+knife, and it will be ribbed, then fry it brown and crisp in
+clarified butter, being fried, take it up, drain all the butter from
+it, and wipe the pan clean, then put it again into the pan with
+claret, slic't ginger, nutmeg, an anchove, salt, and saffron beat,
+fry it till it half be consumed, then put in a piece of butter,
+shake it well together with a minced lemon or slic't orange, and
+dish it, garnish it with lemon, and rub the dish with a clove of
+garlick.
+
+
+  _To broil a Pike._
+
+Take a pike, draw it & scale it, broil it whole, splat it or scotch
+it with your knife, wash out the blood clean, and lay it on a clean
+cloth, salt it, and heat the gridiron very hot, broil it on a soft
+fire, baste it with butter, and turn it often; being finely broil'd,
+serve it in a dish with beaten butter, and wine-vinegar, or juyce of
+lemons or oranges, and garnish the fish with slices of oranges or
+lemons, and bunches of rosemary.
+
+
+  _Otherways._
+
+Take a pike, as abovesaid, being drawn, wash it clean, dry it, and
+put it in a dish with some good sallet oyl, wine vinegar, and salt,
+there let it steep the space of half an hour, then broil it on a
+soft fire, turn it and baste it often with some fine streight sprigs
+of rosemary, parsley, and tyme, baste it out of the dish where the
+oyl and vinegar is; then the pike being finely broil'd, dish it in a
+clean dish, put the same basting to it being warmed on the coals,
+lay the herbs round the dish, with some orange or lemon slices.
+
+
+  _To broil Mackarel or Horn kegg._
+
+Draw the Mackarel at the gills, and wash them, then dry them, and
+salt and broil them with mints, and green fennil on a soft fire, and
+baste them with butter, or oyl and vinegar, and being finely
+broil'd, serve them with beaten butter and vinegar, or oyl and
+vinegar, with rosemary, time, and parsley; or other sauce, beaten
+butter, and slices of lemon or orange.
+
+
+  _To broil Herrings, Pilchards, or Sprats._
+
+Gill them, wash and dry them, salt and baste them with butter, broil
+them on a soft fire, and being broi'ld serve them with beaten
+butter, mustard, and pepper, or beaten butter and lemon; other
+sauce, take the heads and bruise them in a dish with beer and salt,
+put the clearest to the herrings.
+
+
+  _To bake Pikes._
+
+Bake your pikes as you do carp, as you may see in the foregoing
+Section, only remember that small pikes are best to bake.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XV.
+
+  or
+
+  The Third Section for dressing of FISH.
+
+  _The most excellent ways of Dressing Salmon, Bace, or Mullet._
+
+
+  _To Calver Salmon to be eaten hot or cold._
+
+Chine it, and cut each side into two or three peices according to
+the bigness, wipe it clean from the blood and not wash it; then have
+as much wine and water as you imagine will cover it, make the liquor
+boil, and put in a good handful of salt; when the liquor boils put
+in the salmon, and boil it up quick with a quart of white-wine
+vinegar, keep up the fire stiff to the last, and being througly
+boil'd, which will be in the space of half an hour or less, then
+take it off the fire and let it cool, take it up into broad bottomed
+earthen pans, and being quite cold, which will be in a day, a night,
+or twelve hours, then put in the liquor to it, and so keep it.
+
+Some will boil in the liquor some rosemary bound up in a bundle
+hard, two or three cloves, two races of slic't ginger, three or four
+blades of large mace, and a lemon peel. Others will boil it in beer
+only.
+
+Or you may serve it being hot, and dish it on sippets in a clean
+scowred dish; dish it round the dish or in pieces and garnish it
+with slic't ginger, large mace, a clove or two, gooseberries,
+grapes, barberries, slic't lemon, fryed parsley, ellicksaders, sage,
+or spinage fried.
+
+To make sauce for the foresaid salmon, beat some butter up thick
+with a little fair water, put 2 or three yolks of eggs dissolved
+into it, with a little of the liquor, grated nutmeg, and some slic't
+lemon, pour it on the salmon, and garnish the dish with fine searsed
+manchet, barberries, slic't lemon, and some spices, and fryed greens
+as aforesaid.
+
+
+  _To stew a small Salmon, Salmon Peal, or Trout._
+
+Take a salmon, draw it, scotch the back, and boil it whole in a
+stew-pan with white-wine, (or in pieces) put to it also some whole
+cloves, large mace, slic't ginger, a bay-leaf or two, a bundle of
+sweet herbs well and hard bound up, some whole pepper, salt, some
+butter, and vinegar, and an orange in halves; stew all together, and
+being well stewed, dish them in a clean scowred dish with carved
+sippets, lay on the spices and slic't lemon, and run it over with
+beaten butter, and some of the gravy it was stewed in; garnish the
+dish with some fine searsed manchet or searsed ginger.
+
+
+  _Otherways a most excellent way to stew Salmon._
+
+Take a rand or jole of salmon, fry it whole raw, and being fryed,
+stew it in a dish on a chaffing dish of coals, with some
+claret-wine, large mace, slic't nutmeg, salt, wine-vinegar, slic't
+orange, and some sweet butter; being stewed and the sauce thick,
+dish it on sippets, lay the spices on it, and some slices of
+oranges, garnish the dish with some stale manchet finely searsed and
+strewed over all.
+
+
+  _To pickle Salmon to keep all the year._
+
+Take a Salmon, cut it in six round pieces, then broil it in
+white-wine, vinegar, and a little water, three parts wine and
+vinegar, and one of water; let the liquor boil before you put in the
+salmon, and boil it a quarter of an hour; then take it out of the
+liquor, drain it very well, and take rosemary sprigs, bay-leaves,
+cloves, mace, and gross pepper, a good quantity of each, boil them
+in two quarts of white-wine, and two quarts of white-wine vinegar,
+boil it well, then take the salmon being quite cold, and rub it with
+pepper, and salt, pack it in a vessel that will but just contain it,
+lay a layer of salmon and a layer of spice that is boil'd in the
+liquor; but let the liquor and spice be very cold before you put it
+to it; the salmon being close packed put in the liquor, and once in
+half a year, or as it grows dry, put some white-wine or sack to it,
+it will keep above a year; put some lemon-peel into the pickle, let
+the salmon be new taken if possible.
+
+
+  _An excellent way to dress Salmon, or other Fish._
+
+Take a piece of fresh salmon, wash it clean in a little
+wine-vinegar, and let it lye a little in it in a broad pipkin with a
+cover, put to it six spoonfuls of water, four of vinegar, as much of
+white-wine, some salt, a bundle of sweet herbs, a few whole cloves,
+a little large mace, and a little stick of cinamon, close up the
+pipkin with paste, and set it in a kettle of seething water, there
+let it stew three hours; thus you may do carps, trouts, or eels, and
+alter the taste at your pleasure.
+
+
+  _To hash Salmon._
+
+Take salmon and set it in warm water, take off the skin, and mince a
+jole, rand, or tail with some fresh eel; being finely minced season
+it with beaten cloves, mace, salt, pepper, and some sweet herbs;
+stew it in a broad mouthed pipkin with some claret wine,
+gooseberries, barberries, or grapes, and some blanched chesnuts;
+being finely stewed serve it on sippets about it, and run it over
+with beaten butter, garnish the dish with stale grated manchet
+searsed, some fryed oysters in batter, cockles, or prawns; sometimes
+for variety use pistaches, asparagus boil'd and cut an inch long, or
+boil'd artichocks, and cut as big as a chesnut, some stewed oysters,
+or oyster-liquor, and some horse-raddish scraped, or some of the
+juyce; and rub the bottom of the dish wherein you serve it with a
+clove of garlick.
+
+
+  _To dress Salmon in Stoffado._
+
+Take a whole rand or jole, scale it, and put it in an earthen
+stew-pan, put to it some claret, or white-wine, some wine-vinegar,
+a few whole cloves, large mace, gross pepper, a little slic't
+ginger, salt, and four or five cloves of garlick, then have three or
+four streight sprigs of rosemary as much of time, and sweet
+marjoram, two or 3 bay leaves and parsley bound up into a bundle
+hard, and a quarter of a pound of good sweet butter, close up the
+earthen pot with course paste, bake it in an oven, & serve it on
+sippets of French bread, with some of the liquor and spices on it,
+run it over with beaten butter and barberries, lay some of the herbs
+on it, slic't lemon and lemon-peel.
+
+
+  _To marinate Salmon to be eaten hot or cold._
+
+Take a Salmon, cut it into joles and rands, & fry them in good sweet
+sallet oyl or clarified butter, then set them by in a charger, and
+have some white or claret-wine, & wine vinegar as much as will cover
+it, put the wine & vinegar into a pipkin with all maner of sweet
+herbs bound up in a bundle as rosemary, time, sweet marjoram, parsly
+winter-savory, bay-leaves, sorrel, and sage, as much of one as the
+other, large mace, slic't ginger, gross pepper, slic't nutmeg, whole
+cloves, and salt; being well boil'd together, pour it on the fish,
+spices and all, being cold, then lay on slic't lemons, and
+lemon-peel, and cover it up close; so keep it for present spending,
+and serve it hot or cold with the same liquor it is soust in, with
+the spices, herbs, and lemons on it.
+
+If to keep long, pack it up in a vessel that will but just hold it,
+put to it no lemons nor herbs, only bay-leaves; if it be well
+packed, it will keep as long as sturgeon, but then it must not be
+splatted, but cut round ways through chine and all.
+
+
+  _To boil Salmon in stewed Broth._
+
+Take a jole, chine, or rand, put it in a stew-pan or large pipkin
+with as much claret wine and water as will cover it, some raisins of
+the sun, prunes, currans, large mace, cloves, whole cinamon, slic't
+ginger, and salt, set it a stewing over a soft fire, and when it
+boils put in some thickning of strain'd bread, or flour, strain'd
+with some prunes being finely stewed, dish it up on sippets in a
+clean scowred dish, put a little sugar in the broth, the fruit on
+and some slic't lemon.
+
+
+  _To fry Salmon._
+
+Take a jole, rand, or chine, or cut it round through chine and all
+half an inch thick, or in square pieces fry it in clarified butter;
+being stiff & crisp fryed, make sauce with two or three spoonfuls of
+claret-wine, some sweet butter, grated nutmeg, some slices of
+orange, wine-vinegar, and some oyster-liquor; stew them all
+together, and dish the salmon, pour on the sauce, and lay on some
+fresh slices of oranges and fryed parsley, ellicksander, sage-leaves
+fryed in batter, pippins sliced and fryed, or clary fryed in butter,
+or yolks of eggs, and quarters of oranges and lemons round the dish
+sides, with some fryed greens in halves or quarters.
+
+
+  _To roast a Salmon according to this Form._
+
+Take a salmon, draw it at the gills, and put in some sweet herbs in
+his belly whole; the salmon being scalded and the slime wip't off,
+lard it with pickled herrings, or a fat salt eel, fill his belly
+with some great oysters stewed, and some nutmeg; let the herbs be
+tyme, rosemary, winter savory, sweet marjoram, a little onion and
+garlick, put them in the belly of the salmon, baste it with butter,
+and set it in an oven in a latten dripping-pan, lay it on sticks and
+baste it with butter, draw it, turn it, and put some claret wine in
+the pan under it, let the gravy drip into it, baste it out of the
+pan with rosemary and bayes, and put some anchoves into the wine
+also, with some pepper and nutmeg; then take the gravy and clear off
+the fat, boil it up, and beat it thick with butter; then put the
+fish in a large dish, pour the sauce on it, and rip up his belly,
+take out some of the oysters, and put them in the sauce, and take
+away the herbs.
+
+
+  _Otherways._
+
+Take a rand or jole, cut it into four pieces, and season it with a
+little nutmeg and salt, stick a few cloves, and put it on a small
+spit, put between it some bay-leaves, and stick it with little
+sprigs of rosemary, roast it and baste it with butter, save the
+gravy, with some wine-vinegar, sweet butter, and some slices of
+orange; the meat being rosted, dish it, and pour on the sauce.
+
+
+  _To broil or toast Salmon._
+
+Take a whole salmon, a jole, rand, chine, or slices cut round it the
+thickness of an inch, steep these in wine-vinegar, good sweet sallet
+oyl and salt, broil them on a soft fire, and baste them with the
+same sauce they were steeped in, with some streight sprigs of
+rosemary, sweet marjoram, tyme, and parsley: the fish being broil'd,
+boil up the gravy and oyster-liquor, dish up the fish, pour on the
+sauce, and lay the herbs about it.
+
+
+  _To broil or roast a Salmon in Stoffado._
+
+Take a jole, rand, or chine, and steep it in claret-wine,
+wine-vinegar, white-wine, large mace, whole cloves, two or three
+cloves of garlick, slic't ginger, gross pepper and salt; being
+steeped about two hours, broil it on a soft fire, and baste it with
+butter, or very good sallet oyl, sprigs of rosemary, tyme, parsley,
+sweet marjoram, and some two or three bay-leaves, being broiled,
+serve it with the sauce it was steeped in, with a little
+oyster-liquor put to it, dish the fish, warm the sauce it was stewed
+in, and pour it on the fish either in butter or oyl, lay the spices
+and herbs about it; and in this way you may roast it, cut the jole,
+or rand in six pieces if it be large, and spit it with bayes and
+rosemary between, and save the gravy for sauce.
+
+
+  _Sauces for roast or boil'd Salmon._
+
+Take the gravy of the salmon, or oyster liquor, beat it up thick
+with beaten butter, claret wine, nutmeg, and some slices of orange.
+
+Otherways, with gravy of the salmon, butter, juyce of orange or
+lemon, sugar, and cinamon, beat up the sauce with the butter pretty
+thick, dish up the salmon, pour on the sauce, and lay it on slices
+of lemon.
+
+Or beaten butter, with slices of orange or lemon, or the juyce of
+them, or grape verjuyce and nutmeg.
+
+Otherways, the gravy of the salmon, two or three anchoves dissolved
+in it, grated nutmeg, and grated bread beat up thick with butter,
+the yolk of an egg and slices of oranges, or the juyce of it.
+
+
+  _To bake Salmon._
+
+Take a salmon being new, scale it, draw it, and wipe it dry, scrape
+out the blood from the back-bone, scotch it on the back and side,
+then season it with pepper, nutmeg, and salt; the pie being made,
+put butter in the bottom of it, a few whole cloves, and some of the
+seasoning, lay on the salmon, and put some whole cloves on it, some
+slic't nutmeg, and butter, close it up and baste it over with eggs,
+or saffron water, being baked fill it up with clarified butter.
+
+Or you may flay the salmon, and season as aforesaid with the same
+spices, and not scotch it but lay on the skin again, and lard it
+with Eels.
+
+For the past only boiling liquor, with three gallons of fine or
+course flour made up very stiff.
+
+
+  _To make minced Pies of Salmon._
+
+Mince a rand of fresh salmon very small, with a good fresh water eel
+being flayed and boned; then mince, some violet leaves, sorrel,
+strawberry-leaves, parsley, sage, savory, marjoram, and time, mingle
+all together with the meat currans, cinamon, nutmeg, pepper, salt,
+sugar, caraways; rose-water, white-wine, and some minced orangado,
+put some butter in the bottom of the pies, fill them, and being
+baked ice them, and scrape on sugar; Make them according to these
+forms.
+
+
+  _To make Chewits of Salmon._
+
+Mince a rand of salmon with a good fresh water eel, being boned,
+flayed, and seasoned with pepper, salt, nutmeg cinamon, beaten
+ginger, caraway-seed, rose-water, butter, verjuyce, sugar, and
+orange-peel minced mingle all together with some slic't dates, and
+currans, put butter in the bottom, fill the pies, close them up,
+bake them, and ice them.
+
+
+  _To make a Lumber Pye of Salmon._
+
+Mince a rand, jole, or tail with a good fat fresh eel seasoned in
+all points as beforesaid, put five or six yolks of eggs to it with
+one or two whites, make it into balls or rouls, with some hard eggs
+in quarters, put some butter in the pye, lay on the rouls, and on
+them large mace, dates in halves, slic't lemon, grapes, or
+barberries, & butter, close it up, bake it, and ice it; being baked,
+cut up the cover, fry some sage-leaves in batter, in clarified
+butter, and stick them in the rouls, cut the cover, and lay it on
+the plate about the pie, or mingle it with an eel cut into dice
+work, liquor it with verjuyce, sugar, and butter.
+
+
+  _To boil Bace, Mullet, Gurnet, Rochet, Wivers,_ &c.
+
+Take a mullet, draw it, wash it, and boil it in fair water and salt,
+with the scales on, either splatted or whole, but first let the
+liquor boil, being finely boiled, dish it upon a clean scowred dish,
+put carved sippets round about it, and lay the white side uppermost,
+garnish it with slic't lemon, large mace, lemon-peel, and
+barberries, then make a lear or sauce with beaten butter, a little
+water, slices of lemon, juyce of grapes or orange, strained with the
+yolks of two or three eggs.
+
+
+  _To souce Mullets or Bace._
+
+Draw them & boil them with the scales, but first wash them clean, &
+lay them in a dish with some salt, cast upon them some slic't
+ginger, & large mace, put some wine vinegar to them, and two or
+three cloves; then set on the fire a kettle with as much wine as
+water, when the pan boils put in the fish and some salt; boil it
+with a soft fire, & being finely boiled and whole, take them up with
+a false bottom and 2 wires all together. If you will jelly them,
+boil down the liquor to a jelly with a piece of ising-glass; being
+boil'd to a jelly, pour it on the fish, spices and all into an
+earthen flat bottomed pan, cover it up close, and when you dish the
+fish, serve it with some of the jelly on it, garnish the dish with
+slic't ginger and mace, and serve with it in saucers wine vinegar,
+minc't fennil and slic't ginger; garnish the dish with green fennil
+and flowers, and parsley on the fish.
+
+
+  _To marinate Mullets or Bace._
+
+Scale the mullets, draw them, and scrape off the slime, wash & dry
+them with a clean cloth, flour them and fry them in the best sallet
+oyl you can get, fry them in a frying pan or in a preserving pan,
+but first before you put in the fish to fry, make the oyl very hot,
+fry them not too much, but crisp and stiff; being clear, white, and
+fine fryed, lay them by in an earthen pan or charger till they be
+all fry'd, lay them in a large flat bottom'd pan that they may lie
+by one another, and upon one another at length, and pack them close;
+then make pickle for them with as much wine vinegar as will cover
+them the breadth of a finger, boil in it a pipkin with salt,
+bay-leaves, sprigs or tops of rosemary, sweet marjoram, time,
+savory, and parsley, a quarter of a handful of each, and whole
+pepper; give these things a warm or two on the fire, pour it on the
+fish, and cover it close hot; then slice 3 or 4 lemons being par'd,
+save the peels, and put them to the fish, strow the slices of lemon
+over the fish with the peels, and keep them close covered for your
+use. If this fish were barrel'd up, it would keep as long as
+sturgeon, put half wine vinegar, and half white-wine, the liquor not
+boil'd, nor no herbs in the liquor, but fry'd bay-leaves, slic't
+nutmegs, whole cloves, large mace, whole pepper, and slic't ginger;
+pack the fishes close, and once a month turn the head of the vessel
+downward; will keep half a year without barrelling.
+
+Marinate these fishes following as the mullet; _viz_, Bace, Soals,
+Plaice, Flounders, Dabs, Pike, Carp, Bream, Pearch, Tench, Wivers,
+Trouts, Smelts, Gudgeons, Mackarel, Turbut, Holly-bur, Gurnet,
+Roachet, Conger, Oysters, Scollops, Cockles, Lobsters, Prawns,
+Crawfish, Muscles, Snails, Mushrooms, Welks, Frogs.
+
+
+  _To marinate Bace, Mullet, Gurnet, or Rochet otherways._
+
+Take a gallon of vinegar, a quart of fair water, a good handful of
+bay-leaves, as much of rosemary, and a quarter of a pound of pepper
+beaten, put these together, and let them boil softly, season it with
+a little salt, then fry your fish in special good sallet oyl, being
+well clarifi'd, the fish being fryed put them in an earthen vessel
+or barrel, lay the bay-leaves, and rosemary between every layer of
+the fish, and pour the broth upon it, when it is cold close up the
+vessel; thus you may use it to serve hot or cold, and when you dish
+it to serve, garnish it with slic't lemon, the peel and barberries.
+
+
+  _To broil Mullet, Bace, or Bream._
+
+Take a mullet; draw it, and wash it clean, broil it with the scales
+on, or without scales, and lay it in a dish with some good sallet
+oyl, wine vinegar, salt, some sprigs of rosemary, time, and parsley,
+then heat the gridiron, and lay on the fish, broil it on a soft
+fire, on the embers, and baste it with the sauce it was steep'd in,
+being broiled serve it in a clean warm dish with the sauce it was
+steeped in, the herbs on it, and about the dish, cast on salt, and
+so serve it with slices of orange, lemon, or barberries.
+
+Or broil it in butter and vinegar with herbs as above-said, and make
+sauce with beaten butter and vinegar.
+
+Or beaten butter and juyce of lemon and orange.
+
+Sometimes for change, with grape verjuyce, juyce of sorrel, beaten
+butter and the herbs.
+
+
+  _To fry Mullets._
+
+Scale, draw, and scotch them, wash them clean, wipe them dry and
+flour them, fry them in clarified butter, and being fried, put them
+in a dish, put to them some claret wine, slic't ginger, grated
+nutmeg, an anchove, salt, and some sweet butter beat up thick, give
+the fish a warm with a minced lemon, and dish it, but first rub the
+dish with a clove of garlick.
+
+The least Mullets are the best to fry.
+
+
+  _To bake a Mullet or Bace._
+
+Scale, garbidge, wash and dry the Mullet very well, then lard it
+with a salt eel, season it, and make a pudding for it with grated
+bread, sweet herbs, and some fresh eel minced, put also the yolks of
+hard eggs, an anchove wash'd & minc'd very small, some nutmeg, &
+salt, fill the belly or not fill it at all, but cut it into quarters
+or three of a side, and season them with nutmeg, ginger, and pepper,
+lay them in your pie, and make balls and lay them upon the pieces of
+Mullet, then put on some capers, prawns, or cockles, yolks of eggs
+minced, butter, large mace, and barberries, close it up, and being
+bak'd cut up the lid, and stick it full of cuts of paste, lozenges,
+or other pretty garnish, fill it up with beaten butter, and garnish
+it with slic't lemon.
+
+Or you may bake it in a patty pan with better paste than that which
+is made for pyes.
+
+This is a very good way for tench or bream.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XVI.
+
+  or,
+
+  The fourth Section for dressing of FISH.
+
+  _Shewing the exactest ways of dressing Turbut, Plaice,
+    Flounders, and Lampry._
+
+
+  _To boil Turbut to eat hot._
+
+Draw and wash them clean, then boil them in white wine and water, as
+much of the one as of the other with some large mace, a few cloves,
+salt, slic't ginger, a bundle of time and rosemary fast bound up;
+when the pan boils put in the fish, scum it as it boils, and being
+half boil'd, put in some lemon-peel; being through boiled, serve it
+in this broth, with the spices, herbs, and slic't lemon on it; or
+dish it on sippets with the foresaid garnish, and serve it with
+beaten butter.
+
+
+  _Turbut otherways calvered._
+
+Draw the turbut, wash it clean, and boil it in half wine and half
+water, salt, and vinegar; when the pan boils put in the fish, with
+some slic't onions, large mace, a clove or two, some slic't ginger,
+whole pepper, and a bundle of sweet herbs, as time, rosemary, and a
+bay-leaf or two; scotch the fish on the white side very thick
+overthwart only one way, before you put it a boiling; being half
+boiled, put in some lemon or orange peel; and being through boil'd,
+serve it with the spices, herbs, some of the liquor, onions, and
+slic't lemon.
+
+Or serve it with beaten butter, slic't lemon, herbs, spices, onions
+and barberries. Thus also you may dress holyburt.
+
+
+  _To boil Turbut or Holyburt otherways._
+
+Boil it in fair water and salt, being drawn and washed clean, when
+the pan boils put in the fish and scum it; being well boil'd dish
+it, and pour on it some stew'd oysters and slic't lemon; run it over
+with beaten butter beat up thick with juyce of oranges, pour it over
+all, then cut sippets, and stick it with fryed bread.
+
+
+  _Otherways._
+
+Serve them with beaten butter, vinegar, and barberries, and sippets
+about the dish.
+
+
+  _To souce Turbut or Holyburt otherways._
+
+Take and draw the fish, wash it clean from the blood and slime, and
+when the pan boils put in the fish in fair water and salt, boil it
+very leisurely, scum it, and season it pretty savory of the salt,
+boil it well with no more water then will cover it. If you intend to
+keep it long, boil it in as much water as white-wine, some wine
+vinegar, slic't ginger, large mace, two or three cloves, and some
+lemon-peel; being boil'd and cold, put in a slic't lemon or two,
+take up the fish, and keep it in an earthen pan close covered, boil
+these fishes in no more liquor than will cover them, boil them on a
+soft fire simering.
+
+
+  _To stew Turbut or Holyburt._
+
+Take it and cut it in slices, then fry it, and being half fryed put
+it in a stew-pan or deep dish, then put to it some claret, grated
+nutmeg, three or four slices of an orange, a little wine-vinegar,
+and sweet butter, stew it well, dish it, and run it over with beaten
+butter, slic't lemon or orange, and orange or lemon-peel.
+
+
+  _To fry Turburt or Hollyburt._
+
+Cut the fish into thin slices, hack it with the knife, and it will
+be ribbid, then fry it almost brown with butter, take it up,
+draining all the butter from it, then the pan being clean, put it in
+again with claret, slic't ginger, nutmeg, anchove, salt, and saffron
+beat, fry it till it be half consumed, then put in a piece of
+butter, shaking it well together with a minced lemon, and rub the
+dish with a clove of garlick.
+
+To hash turbut, make a farc't meat of it, to rost or broil it, use
+in all points as you do sturgeon, and marinate it as you do carp.
+
+
+  _The best way to calver Flounders._
+
+Take them alive, draw and scotch them very thick on the white side,
+then have a pan of white-wine and wine vinegar over the fire with
+all manner of spices, as large mace, salt, cloves, slic't ginger,
+some great onions slic't, the tops of rosemary, time, sweet
+marjoram, pick'd parsley, and winter savory, when the pan boils put
+in the flounders, and no more liquor than will cover them; cover the
+pan close, and boil them up quick, serve them hot or cold with
+slic't lemon, the spices and herbs on them and lemon peel.
+
+Broil flounders as you do bace and mullet, souce them as pike,
+marinate, and dress them in stoffado as carp, and bake them as
+oysters.
+
+
+  _To boil Plaice hot to butter._
+
+Draw them, and wash them clean, then boil them in fair water and
+salt, when the pan boils put them in being very new, boil them up
+quick with a lemon-peel; dish them upon fine sippets round about
+them, slic't lemon on them, the peel and some barberries, beat up
+some butter very thick with some juyce of lemon and nutmeg grated,
+and run it over them hot.
+
+
+  _Otherways._
+
+Boil them in white-wine vinegar, large mace, a clove or two, and
+slic't ginger; being boil'd serve them in beaten butter, with the
+juyce of sorrel, strained bread, slic't lemon, barberries, grapes,
+or gooseberries.
+
+
+  _To stew Plaice._
+
+Take and draw them, wash them clean, and put them in a dish,
+stew-pan or pipkin, with some claret or white wine, butter, some
+sweet herbs, nutmeg, pepper, an onion and salt; being finely stewed,
+serve them with beaten butter on carved sippets, and slic't lemon.
+
+
+  _Otherways._
+
+Draw, wash, and scotch them, then fry them not too much; being
+fried, put them in a dish or stew-pan, put to them some claret wine,
+grated nutmeg, wine vinegar, butter, pepper, and salt, stew them
+together with some slices of orange.
+
+
+  _To bake a Lampry._
+
+Draw it, and split the back on the inside from the mouth to the end
+of the tail, take out the string in the back, flay her and truss her
+round, parboil it and season it with nutmeg, pepper, and salt, put
+some butter in the bottom of the pie, and lay on the lampry with two
+or three good big onions, a few whole cloves and butter, close it up
+and baste it over with yolks of eggs, and beer or saffron water,
+bake it, and being baked, fill it up with clarified butter, stop it
+up with butter in the vent hole, and put in some claret wine, but
+that will not keep long.
+
+
+  _To bake a Lampry otherways with an Eel._
+
+Flay it, splat it, and take out the garbidg, then have a good fat
+eel, flay it, draw it, and bone it, wipe them dry from the slime,
+and season them with pepper, salt, and nutmeg, cut them in equal
+pieces as may conveniently lye in a square or round pye, lay butter
+in the bottom, and three or four good whole onions, then lay a layer
+of eels over the butter, and on that lay a lampry, then another of
+eel, thus do till the pye be full, and on the top of all put some
+whole cloves and butter, close it up and bake it being basted over
+with saffron water, yolks of eggs, and beer, and being baked and
+cold, fill it up with beaten butter. Make your pies according to
+these forms.
+
+
+  _To bake a Lampry in the Italian Fashion to eat hot._
+
+Flay it, and season it with nutmeg, pepper, salt, cinamon, and
+ginger, fill the pie either with Lampry cut in pieces or whole, put
+to it raisins, currans, prunes, dryed cherries, dates, and butter,
+close it up, and bake it, being baked liquor it with strained
+almonds, grape verjuyce, sugar, sweet herbs chop't and boil'd all
+together, serve it with juyce of orange, white wine, cinamon, and
+the blood of the lampry, and ice it, thus you may also do lampurns
+baked for hot.
+
+
+  _To bake a Lampry otherways in Patty-pan or dish._
+
+Take a lampry, roast it in pieces, being drawn and flayed, baste it
+with butter, and being roasted and cold, put it into a dish with
+paste or puff paste; put butter to it, being first seasoned with
+pepper, nutmeg, cinamon, ginger, and salt, seasoned lightly, some
+sweet herbs chopped, grated bisket bread, currans, dates, or slic't
+lemon, close it up and bake it, being baked liquor it with butter,
+white-wine, or sack, and sugar.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XVII.
+
+  or,
+
+  The Fifth Section of FISH.
+
+  _Shewing the best way to Dress Eels, Conger, Lump, and Soals._
+
+
+  _To boil Eels to be eaten hot._
+
+Draw them, flay them, and wipe them clean, then put them in a posnet
+or stew-pan, cut them three inches long, and put to them some
+white-wine, white-wine vinegar, a little fair water, salt, large
+mace, and a good big onion stew the foresaid together with a little
+butter; being finely stewed and tender, dish them on carved sippets,
+or on slices of French bread, and serve them with boil'd currans
+boil'd by themselves, slic't lemon, barberries, and scrape on sugar.
+
+  _Otherways._
+
+Draw and flay them, cut them into pieces, and boil them in a little
+fair water, white-wine, an anchove, some oyster-liquor, large mace,
+two or three cloves bruised, salt, spinage, sorrel, and parsley
+grosly minced with a little onion and pepper, dish them upon fine
+carved sippets; then broth them with a little of that broth, and
+beat up a lear with some good butter, the yolk of an egg or two, and
+the rinde and slices of a lemon.
+
+
+  _To stew Eels._
+
+Flay them, cut them into pieces, and put them into a skillet with
+butter, verjuyce, and fair water as much as will cover them, some
+large mace, pepper, a quarter of a pound of currans, two or three
+onions, three or four spoonfuls of yeast, and a bundle of sweet
+herbs, stew all these together till the fish be very tender, then
+dish them, and put to the broth a quarter of a pound of butter,
+a little salt, and sugar, pour it on the fish, sippet it, and serve
+it hot.
+
+
+  _To stew Eels in an Oven._
+
+Cut them in pieces, being drawn and flayed, then season them with
+pepper, salt, and a few sweet herbs chopped small, put them into an
+earthen pot, and set them up on end, put to them four or five cloves
+of garlick, and two or three spoonfulls of fair water, bake them,
+and serve them on sippets.
+
+
+  _To stew Eels otherways to be eaten hot._
+
+Draw the eels, flay them, and cut them into pieces three inches
+long, then put them into a broad mouthed pipkin with as much
+white-wine and water as will cover them put to them some stripped
+tyme, sweet marjoram, savory, picked parsley, and large mace, stew
+them well together and serve them on fine sippets, stick bay-leaves
+round the dish garnish the meat with slic't lemon, and the dish with
+fine grated manchet.
+
+
+  _To stew whole Eels to be eaten hot._
+
+Take three good eels, draw, flay them, and truss them round, (or in
+pieces,) then have a quart of white-wine, three half pints of
+wine-vinegar, a quart of water, some salt, and a handful of rosemary
+and tyme bound up hard, when the liquor boils put in the eels with
+some whole pepper, and large mace; being boil'd, serve them with
+some of the broth, beat up thick with some good butter and slic't
+lemon, dish them on sippets with some grapes, barberries, or
+gooseberries.
+
+
+  _Otherways._
+
+Take three good eels, draw, flay, and scotch them with your knife,
+truss them round, or cut them in pieces, and fry them in clarified
+butter, then stew them between two dishes, put to them some two or
+three spoonfuls of claret or white-wine, some sweet butter, two or
+three slices of an orange, some salt, and slic't nutmeg; stew all
+well together, dish them, pour on the sauce, and run it over with
+beaten butter, and slices of fresh orange, and put fine sippets
+round the dish.
+
+
+  _To dress Eels in Stoffado._
+
+Take two good eels, draw, flay them, and cut them in pieces three
+inches long, put to them half as much claret wine as will cover
+them, or white-wine, wine-vinegar, or elder-vinegar, some whole
+cloves, large mace, gross pepper, slic't ginger, salt, four or five
+cloves of garlick, being put into a pipkin that will contain it, put
+to them also three or four sprigs of sweet herbs, as rosemary, tyme,
+or sweet marjoram; 2 or 3 bay leaves, and some parsley; cover up the
+pipkin, and paste the cover, then stew it in an oven, in one hour it
+will be baked, serve it hot for dinner or supper on fine sippets of
+French bread, and the spices upon it, the herbs, slic't lemon, and
+lemon-peel, and run it over with beaten butter.
+
+
+  _To souce Eels in Collars._
+
+Take a good large silver eel, flay it (or not) take out the back
+bone, and wash and wipe away the blood with a dry cloth, then season
+it with beaten nutmeg and salt, cut off the head and roul in the
+tail; being seasoned in the in side, bind it up in a fine white
+cloth close and streight; then have a large skillet or pipkin, put
+in it some fair water and white wine, of each a like quantity, and
+some salt, when it boils put in the eel; being boil'd tender take it
+up, and let it cool, when it is almost cold keep it in sauce for
+your use in a pipkin close covered, and when you will serve it take
+it out of the cloth, pare it, and dish it in a clean dish or plate,
+with a sprig of rosemary in the middle of the Collar: Garnish the
+dish with jelly, barberries and lemon.
+
+If you will have it jelly, put in a piece of ising-glass after the
+eel is taken up, and boil the liquor down to a jelly.
+
+
+  _To jelly Eels otherways._
+
+Flay an eel, and cut it into rouls, wash it clean from the blood,
+and boil it in a dish with some white-wine, and white-wine vinegar,
+as much water as wine and vinegar, and no more of the liquor than
+will just cover it; being tender boil'd with a little salt, take it
+up and boil down the liquor with a piece of ising-glass, a blade of
+mace, a little juyce of orange and sugar; then the eel being dished,
+run the clearest of the jelly over it.
+
+
+  _To souce Eels otherways in Collars._
+
+Take two fair eels, flay them, and part them down the back, take out
+the back-bone, then take tyme, parsley, & sweet marjoram, mince them
+small, and mingle them with nutmeg, ginger, pepper, and salt; then
+strow it on the inside of the eels, then roul them up like a collar
+of brawn, and put them in a clean cloth, bind the ends of the cloth,
+and boil them tender with vinegar, white-wine, salt, and water, but
+let the liquor boil before you put in the Eels.
+
+
+  _To souce Eels otherways in a Collar or Roll._
+
+Take a large great eel, and scowr it with a handful of salt, then
+split it down the back, take out the back bone and the guts, wipe
+out the blood clean, and season the eel with pepper, nutmeg, salt,
+and some sweet herbs minced and strowed upon it, roul it up, and
+bind it up close with packthred like a collar of brawn, boil it in
+water, salt, vinegar, and two or three blades of mace, boil it half
+an hour; and being boil'd, put to it a slic't lemon, and keep it in
+the same liquor; when you serve it, serve it in a collar or cut it
+out in round slices, lay six or seven in a dish, and garnish it in
+the dish with parsley and barberries, or serve with it vinegar in
+saucers.
+
+
+  _To souce Eels otherways cut in pieces, or whole._
+
+Take two or three great eels, scowr them in salt, draw them and wash
+them clean, cut them in equal pieces three inches long, and scotch
+them cross on both sides, put them in a dish with wine-vinegar, and
+salt; then have a kettle over the fire with fair water and a bundle
+of sweet herbs 2 or three great onions, and some large mace; when
+the kettle boils put in the eels, wine, vinegar, and salt; being
+finely boil'd and tender, drain them from the liquor and when they
+are cold take some of the broth and a pint of white wine, boil it up
+with some saffron beaten to powder, or it will not colour the wine;
+then take out the spices of the liquor where it was boiled and put
+it in the last broth made for it, leave out the onions and herbs of
+the first broth, and keep it in the last.
+
+
+  _To make a Hash of Eels._
+
+Take a good large eel or two, flay, draw, and wash them, bone and
+mince them, then season them with cloves and mace, mix with them
+some good large oysters, a whole onion, salt, a little white-wine,
+and an anchove, stew them upon a soft fire, and serve them on fine
+carved sippets, garnish them with some slic't orange and run them
+over with beaten butter thickned with the yolk of an egg or two,
+some grated nutmeg, and juyce of orange.
+
+
+  _To make a Spitch-Cock, or broil'd Eels._
+
+Take a good large eel, splat it down the back, and joynt the
+back-bone; being drawn, and the blood washed out, leave on the skin,
+and cut it in four pieces equally, salt them, and bast them with
+butter, or oyl and vinegar; broil them on a soft fire, and being
+finely broil'd, serve them in a clean dish, with beaten butter and
+juyce of lemon, or beaten butter, and vinegar, with sprigs of
+rosemary round about them.
+
+
+  _To broil salt Eels._
+
+Take a salt eel and boil it tender, being flayed and trust round
+with scuers, boil it tender on a soft fire, then broil it brown, and
+serve it in a clean dish with two or three great onions boil'd whole
+and tender, and then broil'd brown; serve them on the eel with oyl
+and mustard in saucers.
+
+
+  _To roast an Eel._
+
+Cut it three inches long, being first flayed and drawn, split it,
+put it on a small spit, & roast it, set a dish under it to save the
+gravy, and roast it fine and brown, then make sauce with the gravy,
+a little vinegar, salt, pepper, a clove or two, and a little grated
+parmisan, or old _English_ cheese, or a little botargo grated; the
+eel being roasted, blow the fat off the gravy, and put to it a piece
+of sweet butter, shaking it well together with some salt, put it in
+a clean dish, lay the eel on it, and some slices of oranges.
+
+
+  _To roast Eels otherways._
+
+Take a good large silver eel, draw it, and flay it in pieces of four
+inches long, spit it on a small spit with some bay-leaves, or large
+sage leaves between each piece spit it cross ways, and roast it;
+being roasted, serve it with beaten butter, beaten with juyce of
+oranges, lemons, or elder vinegar, and beaten nutmeg, or serve it
+with venison sauce, and dredge it with beaten caraway-seed, cinamon,
+flour, or grated bread.
+
+
+  _To bake Eels in Pye, Dish or Patty-pan._
+
+Take good fresh water eels, draw, and flay them, cut them in pieces,
+and season them with pepper, salt, and nutmeg, lay them in a pye
+with some prunes, currans, grapes, gooseberries, or barberries,
+large mace, slic't dates and butter, close it up and bake it, being
+baked, liquor it with white-wine, sugar, and butter, and ice it.
+
+If you bake it in a dish in paste, bake it in cold butter paste,
+rost the eel, & let it be cold, season it with nutmeg pepper,
+ginger, cinamon, and salt, put butter on the paste, and lay on the
+eel with a few sweet herbs chopped, and grated bisket-bread, grapes,
+currans, dates, large mace, and butter, close it up and bake it,
+liquor it, and ice it.
+
+
+  _Otherways._
+
+Take good fresh water eels; flay and draw them, season them with
+nutmeg, pepper, and salt, being cut in pieces, lay them in the pie,
+and put to them some two or three onions in quaters, some butter,
+large mace, grapes, barberries or gooseberries, close them up and
+bake them; being baked liquor them with beaten butter, beat up thick
+with the yolks of two eggs, and slices of an orange.
+
+Sometimes you may bake them with a minced onion, some raisins of the
+sun, and season them with some ginger, pepper, and salt.
+
+
+  _To bake Eels otherways._
+
+Take half a douzen good eels, flay them and take out the bones,
+mince them and season them with nutmeg, pepper, and salt, lay some
+butter in the pye, and lay a lay of Eel, and a lay of watred salt
+Eel, cut into great lard as big as your finger, lay a lay of it, and
+another of minced eel, thus lay six or seven lays, and on the top
+lay on some whole cloves, slic't nutmeg, butter, and some slices of
+salt eel, close it up and bake it, being baked fill it up with some
+clarified butter, and close the vent. Make your pye round according
+to this form.
+
+
+  _To bake Eels with Tenches in a round or square Pie to eat cold._
+
+Take four good large eels, flayed and boned, and six good large
+tenches, scale, splat, and bone them, cut off the heads and fins, as
+also of the eels; cut both eels, and tenches a handful long, &
+season them with pepper, salt and nutmeg; then lay some butter in
+the bottom of the pie, lay a lay of eels, and then a lay of tench,
+thus do five or six layings, lay on the top large mace, & whole
+cloves and on that butter, close it up and bake it; being baked and
+cold, fill it up with clarified butter.
+
+Or you may bake them whole, and lay them round in the pye, being
+flayed, boned, and seasoned as the former, bake them as you do a
+lampry, with two or three onions in the middle.
+
+
+  _To make minced Pies of an Eel._
+
+Take a fresh eel, flay it and cut off the fish from the bone, mince
+it small, and pare two or three wardens or pears, mince of them as
+much as of the eel, or oysters, temper and season them together with
+ginger, pepper, cloves, mace, salt, a little sanders, some currans,
+raisins, prunes, dates, verjuyce, butter, and rose-water.
+
+
+  _Minced Eel Pyes otherways._
+
+Take a good fresh water eel flay, draw, and parboil it, then mince
+the fish being taken from the bones, mince also some pippins,
+wardens, figs, some great raisins of the sun, season them with
+cloves, mace, pepper, salt, sugar, saffron, prunes, currans, dates
+on the top, whole raisins, and butter, make pies according to these
+forms; fill them, close them up and bake them, being baked, liquor
+them with grape verjuyce, slic't lemon, butter, sugar, and
+white-wine.
+
+
+  _Other minced Eel Pyes._
+
+Take 2 or three good large eels, being cleans'd, mince them & season
+them with cloves, mace, pepper, nutmeg, salt, and a good big onion
+in the bottom of your pye, some sweet herbs chopped, and onions, put
+some goosberries and butter to it, and fill your pie, close it up
+and bake it, being baked, liquor it with butter and verjuyce, or
+strong fish broth, butter, and saffron.
+
+
+  _Otherways._
+
+Mince some wardens or pears, figs, raisins, prunes, and season them
+as abovesaid with some spices, but no onions nor herbs, put to them
+goosberries, saffron, slic't dates, sugar, verjuyce, rose-water, and
+butter; then make pyes according to these forms, fill them and bake
+them, being baked, liquor them with white batter, white-wine and
+sugar, and ice them.
+
+
+  _To boil Conger to be eaten hot._
+
+Take a piece of conger being scalded and wash'd from the blood and
+slime, lay it in vinegar & salt, with a slice or two of lemon, and
+some large mace, slic't ginger, and two or three cloves, then set
+some liquor a boiling in a pan or kettle, as much wine and water as
+will cover it when the liquor boils put in the fish, with the
+spices, and salt, and when it is boil'd put in the lemon, and serve
+the fish on fine carved sippets; then make a lear or sauce with
+beaten butter, beat with juyce of oranges or lemons, serve it with
+slic't lemon on it, slic't ginger and barberries; and garnish it
+with the same.
+
+
+  _To stew Conger._
+
+Take a piece of conger, and cut it into pieces as big as a hens egg,
+put them in a stew-pan or two deep dishes with some large mace,
+salt, pepper, slic't nutmeg, some white-wine, wine vinegar, as much
+water, butter, and slic't ginger, stew these well together, and
+serve them on sippets with slic't orange, lemon, and barberries, and
+run them over with beaten butter.
+
+
+  _To marinate Conger._
+
+Scald and draw it, cut it into pieces, and fry it in the best sallet
+oyl you can get; being fried put it in a little barrel that will
+contain it; then have some fryed bay-leaves, large mace, slic't
+ginger, and a few whole cloves, lay these between the fish, put to
+it white-wine, vinegar, and salt, close up the head, and keep it for
+your use.
+
+
+  _To souce Conger._
+
+Take a good fat conger, draw it at two several, vents or holes,
+being first scalded and the fins shaved off, cut it into three or
+four pieces, then have a pan of fair water, and make it boil, put in
+the fish, with a good quantity of salt, and let it boil very softly
+half an hour: being tender boil'd, set it by for your use for
+present spending; but to keep it long, boil it with as much wine as
+water, and a quart of white-wine vinegar.
+
+
+  _To souce Conger in Collars like Brawn._
+
+Take the fore part of a conger from the gills, splat it, and take
+out the bone, being first flayed and scalded, then have a good large
+eel or two, flay'd also and boned, seasoned in the inside with
+minced nutmeg, mace, and salt, seasoned and cold with the eel in the
+inside, bind it up hard in a clean cloth, boil it in fair water,
+white-wine and salt.
+
+
+  _To roast Conger._
+
+Take a good fat conger, draw it, wash it, and scrape off the slime,
+cut off the fins, and spit it like an S. draw it with rosemary and
+time, put some beaten nutmeg in his belly, salt, some stripped time,
+and some great oysters parboil'd, roast it with the skin on, and
+save the gravy for the sauce, boil'd up with a little claret-wine,
+beaten butter, wine vinegar, and an anchove or two, the fat blown
+off, and beat up thick with some sweet butter, two or three slices
+of an orange, and elder vinegar.
+
+Or roast it in short pieces, and spit it with bay-leaves between,
+stuck with rosemary. Or make venison sauce, and instead of roasting
+it on a spit, roast it in an oven.
+
+
+  _To broil Conger._
+
+Take a good fat conger being scalded and cut into pieces; salt them,
+and broil them raw; or you may broil them being first boiled and
+basted with butter, or steeped in oyl and vinegar, broil them raw,
+and serve them with the same sauce you steeped them in, bast them
+with rosemary, time, and parsley, and serve them with the sprigs of
+those herbs about them, either in beaten butter, vinegar, or oyl and
+vinegar, and the foresaid herbs: or broil the pieces splatted like a
+spitch-cock of an eel, with the skin on it.
+
+
+  _To fry Conger._
+
+Being scalded, and the fins shaved off, splat it, cut it into rouls
+round the conger, flour it, and fry it in clarified butter crisp,
+sauce it with butter beaten with vinegar, juyce of orange or lemon,
+and serve it with fryed parsley, fryed ellicksanders, or clary in
+butter.
+
+
+  _To bake Conger in Pasty proportion._
+
+[Illustration]
+
+
+  _In Pye Proportion._
+
+Bake it any way of the sturgeon, as you may see in the next Section,
+to be eaten either hot or cold, and make your pies according to
+these forms.
+
+
+  _To stew a Lump._
+
+Take it either flayed (or not) and boil it, being splated in a dish
+with some white-wine, a large mace or two, salt, and a whole onion,
+stew them well together, and dish them on fine sippets, run it over
+with some beaten butter, beat up with two or three slices of an
+orange, and some of the gravy of the fish, run it over the lump, and
+garnish the meat with slic't lemon, grapes, barberries, or
+gooseberries.
+
+
+  _To bake a Lump._
+
+Take a lump, and cut it into pieces, skin and all, or flay it, and
+part it in two pieces of a side, season it with nutmeg, pepper, and
+salt, and lay it in the pye, lay on it a bay-leaf or two, three or
+four blades of large mace, the slices of an orange, gooseberries,
+grapes, barberries, and butter, close it up and bake it, being baked
+liquor it with beaten butter.
+
+Thus you make bake it in a dish, pye, or patty-pan.
+
+
+  _To boil Soals._
+
+Draw and flay them, then boil them in vinegar, salt, white-wine and
+mace, but let the liquor boil before you put them in; being finely
+boil'd, take them up and dish them in a clean dish on fine carved
+sippets, garnish the fish with large mace, slic't lemon,
+gooseberries, grapes, or barberries, and beat up some butter thick
+with juyce of oranges, white-wine, or grape verjuyce and run it over
+the fish. Sometimes you may put some stew'd oysters on them.
+
+
+  _Otherways._
+
+Take the soals, flay and draw them, and scotch one side with your
+knife, lay them in a dish, & pour on them some vinegar and salt, let
+them lie in it half an hour, in the mean time set on the fire some
+water, white-wine, six cloves of garlick, and a faggot of sweet
+herbs; then put the fish into the boiling liquor, and the vinegar
+and salt where they were in steep; being boiled, take them up and
+drain them very well, then beat up sweet butter very thick, and mix
+with it some anchoves minced small, and dissolved in the butter,
+pour it on the fish being dished, and strow on a little grated
+nutmeg, and minced orange mixt in the butter.
+
+
+  _To stew Soals._
+
+Being flayed and scotched, draw them and half fry them, then take
+some claret wine, and put to it some salt, grated ginger, and a
+little garlick, boil this sauce in a dish, when it boils put the
+soals therein, and when they are sufficiently stewed upon their
+backs, lay the two halves open on the one side and on the other;
+then lay anchoves finely washed and boned all along, and on the
+anchoves slices of butter, then turn the two sides over again, and
+let them stew till they be ready to be eaten, then take them out of
+the sauce, and lay them on a clean dish, pour some of the liquor
+wherein they were stewed upon them, and squeeze on an orange.
+
+
+  _Otherways._
+
+Draw, flay, and scotch them, then flour them and half fry them in
+clarified butter, put them in a clean pewter dish, and put to them
+three or four spoonfuls of claret wine, two of wine vinegar, two
+ounces of sweet butter, two or three slices of an orange, a little
+grated nutmeg, and a little salt; stew them together close covered,
+and being well stewed dish them up in a clean dish, lay some sliced
+lemon on them, and some beaten butter, with juyce of oranges.
+
+
+  _To dress Soals otherways._
+
+Take a pair of Soals, lard them with water'd salt Salmon, then lay
+them on a pye-plate, and cut your lard all of an equall length, on
+each side lear it but short; then flour the Soals, and fry them in
+the best ale you can get; when they are fryed lay them on a warm
+dish, and put to them anchove sauce made of some of the gravy in the
+pan, and two or three anchoves, grated nutmeg, a little oyl or
+butter, and an onion sliced small, give it a warm, and pour it on
+them with some juyce, and two or three slices of orange.
+
+
+  _To souce Soals._
+
+Take them very new, and scotch them on the upper or white side very
+thick, not too deep, then have white-wine, wine vinegar, cloves,
+mace, sliced ginger, and salt, set it over the fire to boil in a
+kettle fit for it; then take parsley, tyme, sage, rosemary, sweet
+marjoram, and winter savory, the tops of all these herbs picked, in
+little branches, and some great onions sliced, when it boils put in
+all the foresaid materials with no more liquor than will just cover
+them, cover them close in boiling, and boil them very quick, being
+cold dish them in a fair dish, and serve them with sliced lemon, and
+lemon-peels about them and on them.
+
+
+  _Otherways._
+
+Draw them and wash them clean, then have a pint of fair water with
+as much white-wine, some wine vinegar & salt; when the pan or kettle
+boils, put in the soals with a clove or two, slic't ginger, and some
+large mace; being boil'd and cold, serve them with the spices, some
+of the gravy they were boil'd in, slic't lemon, and lemon-peel.
+
+
+  _To jelly Soals._
+
+Take three tenches, 2 carps, and four pearches, scale them and wash
+out the blood clean, then take out all the fat, and to every pound
+of fish take a pint of fair spring-water or more, set the fish a
+boiling in a clean pipkin or pot, and when it boils scum it, and put
+in some ising-glass, boil it till one fourth part be wasted, then
+take it off and strain it through a strong canvas cloth, set it to
+cool, and being cold, divide it into three or four several pipkins,
+as much in the one as in the other, take off the bottom and the top,
+and to every quart of broth put a quart of white-wine, a pound and a
+half of refined sugar, two nutmegs, 2 races of ginger, 2 pieces of
+whole cinamon, a grain of musk, and 8 whites of eggs, stir them
+together with a rowling-pin, and equally divide it into the several
+pipkins amongst the jellies, set them a stewing upon a soft charcoal
+fire, when it boils up, run it through the jelly-bags, and pour it
+upon the soals.
+
+
+  _To roast Soals._
+
+Draw them, flay off the black skin, and dry them with a clean cloth,
+season them lightly with nutmeg, salt, and some sweet herbs chopped
+small, put them in a dish with some claret-wine and two or three
+anchoves the space of half an hour, being first larded with small
+lard of a good fresh eel, then spit them, roast them and set the
+wine under them, baste them with butter, and being roasted, dish
+them round the dish; then boil up the gravy under them with three or
+four slices of an orange, pour on the sauce, and lay on some slices
+of lemon.
+
+Marinate, broil, fry and bake Soals according as you do Carps, as
+you may see in the thirteenth Section.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XVIII.
+
+  or,
+
+  The Sixth Section of FISH.
+
+  _The A-la-mode ways of Dressing and Ordering of Sturgeon._
+
+
+  _To boil Sturgeon to serve hot._
+
+Take a rand, wash off the blood, and lay it in vinegar and salt,
+with the slice of a lemon, some large mace, slic't ginger, and two
+or three cloves, then set on a pan of fair water, put in some salt,
+and when it boils put in the fish, with a pint of white-wine, a pint
+of wine vinegar, and the foresaid spices, but not the lemon; being
+finely boil'd, dish it on sippets, and sauce it with beaten butter,
+and juyce of orange beaten together, or juyce of lemon, large mace,
+slic't ginger, and barberries, and garnish the dish with the same.
+
+
+  _Otherways._
+
+Take a rand and cut it in square pieces as big as a hens egg, stew
+them in a broad mouthed pipkin with two or three good big onions,
+fome large mace, two or three cloves, pepper, salt, some slic't
+nutmeg, a bay-leaf or two some white-wine and water, butter, and a
+race of slic't ginger, stew them well together, and serve them on
+sippets of French bread, run them over with beaten butter, slic't
+lemon and barberries, and garnish the dish with the same.
+
+
+  _Sturgeon buttered._
+
+Boil a rand, tail, or jole in water and salt, boil it tender, and
+serve it with beaten butter and slic't lemon.
+
+
+  _To make a hot Hash of Sturgeon._
+
+Take a rand, wash it out of the blood, and take off the scales, and
+skin, mince the meat very small, and season it with beaten mace,
+pepper, salt, and some sweet herbs minced small, stew all in an
+earthen pipkin with two or three big whole onions, butter, and
+white-wine; being finely stewed, serve it on sippets with beaten
+butter, minced lemon, and boil'd chesnuts.
+
+
+  _To make a cold Hash of Sturgeon._
+
+Take a rand of sturgeon being fresh and new, bake it whole in an
+earthen pan dry, and close it up with a piece of course paste; being
+baked and cold slice it into little slices as small as a three
+pence, and dish them in a fine clean dish, lay them round the bottom
+of it, and strow on them pepper, salt, a minced onion, a minced
+lemon, oyl, vinegar, and barberries.
+
+
+  _To marinate a whole Sturgeon in rands and joles._
+
+Take a sturgeon fresh taken, cut it in joles and rands, wash off the
+blood, and wipe the pieces dry from the blood and slime, flour them,
+& fry them in a large kettle in four gallons of rape oyl clarified,
+being fryed fine and crisp, put it into great chargers, frayes, or
+bowls; then have 2 firkins, and being cold, pack it in them as you
+do boil'd sturgeon that is kept in pickle, then make the sauce or
+pickle of 2 gallons of white-wine, and three gallons of white-wine
+vinegar; put to them six good handfuls of salt, 3 in each vessel,
+a quarter of a pound large mace, six ounces of whole pepper, and
+three ounces of slic't ginger, close it up in good sound vessels,
+and when you serve it, serve it in some of its own pickle, the
+spices on it, and slic't lemon.
+
+
+  _To make a farc't meat of Sturgeon._
+
+Mince it raw with a good fat eel, and being fine minced, season it
+with cloves, mace, pepper, and salt, mince some sweet herbs and put
+to it, and make your farcings in the forms of balls, pears, stars,
+or dolphins; if you please stuff carrots or turnips with it.
+
+
+  _To dress a whole Sturgeon in Stoffado cut into
+    Rands and Joles to eat hot or cold._
+
+Take a sturgeon, draw it, and part it in two halves from the tail to
+the head, cut it into rands and joles a foot long or more, then wash
+off the blood and slime, and steep it in wine-vinegar, and
+white-wine, as much as will cover it, or less, put to it eight
+ounces of slic't ginger, six ounces of large mace, four ounces of
+whole cloves, half a pound of whole pepper, salt, and a pound of
+slic't nutmegs, let these steep in the foresaid liquor six hours,
+then put them into broad earthen pans flat bottom'd, and bake them
+with this liquor and spices, cover them with paper, it will ask four
+or five hours baking; being baked serve them in a large dish in
+joles or rands, with large slices of French bread in the bottom of
+the dish, steep them well with the foresaid broth they were baked
+in, some of the spices on them, some slic't lemon, barberries,
+grapes, or gooseberries, and lemon peel, with some of the same
+broth, beaten butter, juyce of lemons and oranges, and the yolks of
+eggs beat up thick.
+
+If to eat cold, barrel it up close with this liquor and spices, fill
+it up with white-wine or sack; and head it up close, it will keep a
+year very well, when you serve it, serve it with slic't lemon, and
+bay-leaves about it.
+
+
+  _To souce Sturgeon to keep all the year._
+
+Take a Sturgeon, draw it, and part it down the back in equal sides
+and rands, put it in a tub into water and salt, and wash it from the
+blood and slime, bind it up with tape or packthred, and boil it in a
+vessel that will contain it, in water, vinegar, and salt, boil it
+not too tender; being finely boil'd take it up, and being pretty
+cold, lay it on a clean flasket or tray till it be through cold,
+then pack it up close.
+
+
+  _To souce Sturgeon in two good strong sweet Firkins._
+
+If the Sturgeon be nine foot in length, 2 firkins will serve it, the
+vessels being very well filled and packed close, put into it eight
+handfuls of salt, six gallons of white wine, and four gallons of
+white wine vinegar, close on the heads strong and sure, and once a
+month turn it on the other end.
+
+
+  _To broil Sturgeon, or toast it against the fire._
+
+Broil or toast a rand or jole of sturgeon that comes new out of the
+sea or river, (or any piece) and either broil it in a whole rand, or
+slices an inch thick, salt them, and steep them in oyl-olive and
+wine vinegar, broil them on a soft fire, and baste them with the
+sauce it was steeped in, with branches of rosemary, tyme, and
+parsley; being finely broiled, serve it in a clean dish with some of
+the sauce it was basted with, and some of the branches of rosemary;
+or baste it with butter, and serve it with butter and vinegar, being
+either beaten with slic't lemon, or juyce of oranges.
+
+
+  _Otherways._
+
+Broil it on white paper, either with butter or sallet oyl, if you
+broil it in oyl, being broil'd, put to it on the paper some oyl,
+vinegar, pepper, and branches or slices of orange. If broil'd in
+butter, some beaten butter, with lemon, claret, and nutmeg.
+
+
+  _To fry Sturgeon._
+
+Take a rand of fresh sturgeon, and cut it into slices of half an
+inch thick, hack it, and being fried, it will look as if it were
+ribbed, fry it brown with clarified butter; then take it up, make
+the pan clean, and put it in again with some claret wine, an
+anchove, salt, and beaten saffron; fry it till half be consumed, and
+then put in a piece of butter, some grated nutmeg, grated ginger,
+and some minced lemon; garnish the dish with lemon, dish it, and run
+jelly first rubbed with a clove of garlick.
+
+
+  _To jelly Sturgeon._
+
+Season a whole rand with pepper, nutmeg, and salt, bake it dry in an
+earthen pan, and being baked and cold, slice it into thin slices,
+dish it in a clean dish, the dish being on it.
+
+
+  _To roast Sturgeon._
+
+Take a rand of fresh sturgeon, wipe it very dry, and cut it in
+pieces as big as a goose-egg, season them with nutmeg, pepper, and
+salt, and stick each piece with two or 3 cloves, draw them with
+rosemary, & spit them thorow the skin, and put some bay-leaves or
+sage-leaves between every piece; baste them with butter, and being
+roasted serve them on the gravy that droppeth from them, beaten
+butter, juyce of orange or vinegar, and grated nutmeg, serve also
+with it venison sauce in saucers.
+
+
+  _To make Olines of Sturgeon stewed or roasted._
+
+Take spinage, red sage, parsley, tyme, rosemary, sweet marjoram, and
+winter-savory, wash and chop them very small, and mingle them with
+some currans, grated bread, yolks of hard eggs chopped small, some
+beaten mace, nutmeg, cinamon and salt; then have a rand of fresh
+sturgeon, cut in thin broad pieces, & hackt with the back of a
+chopping knife laid on a smooth pie-plate, strow on the minced herbs
+with the other materials, and roul them up in a roul, stew them in a
+dish in the oven, with a little white-wine or wine-vinegar, some of
+the farcing under them, and some sugar; being baked, make a lear
+with some of the gravy, and slices of oranges and lemons.
+
+
+  _To make Olines of Sturgeon otherways._
+
+Take a rand of sturgeon being new, cut it in fine thin slices, &
+hack them with the back of a knife, then make a compound of minced
+herbs, as tyme, savory, sweet marjoram, violet-leaves, strawberry
+leaves, spinage, mints, sorrel, endive and sage; mince these herbs
+very fine with a few scallions, some yolks of hard eggs, currans,
+cinamon, nutmegs, sugar, rosewater, and salt, mingle all together,
+and strow on the compound herbs on the hacked olines, roul them up,
+and make pies according to these forms, put butter in the bottom of
+them, and lay the olines on it; being full, lay on some raisins,
+prunes, large mace, dates, slic't lemon, some gooseberries, grapes,
+or barberries, and butter, close them up and bake them, being baked,
+liquor them with butter, white-wine, and sugar, ice them, and serve
+them up hot.
+
+
+  _To bake Sturgeon in Joles and Rands dry in Earthen Pans,
+    and being baked and cold, pickled and barreld up,
+    to serve hot or cold._
+
+Take a sturgeon fresh and new, part him down from head to tail, and
+cut it into rands and joles, cast it into fair water and salt, wash
+off the slime and blood, and put it into broad earthen pans, being
+first stuffed with penniroyal, or other sweet herbs; stick it with
+cloves and rosemary, and bake it in pans dry, (or a little
+white-wine to save the pans from breaking) then take white or claret
+wine and make a pickle, half as much wine vinegar, some whole
+pepper, large mace, slic't nutmegs, and six or seven handfuls of
+salt; being baked and cold, pack and barrel it up close, and fill it
+up with this pickle raw, head it up close, and when you serve it,
+serve it with some of the liquor and slic't lemon.
+
+
+  _To bake Sturgeon Pies to eat cold._
+
+Take a fresh jole of sturgeon, scale it, and wash off the slime,
+wipe it dry, and lard it with a good salt eel, seasoned with nutmeg,
+and pepper, cut the lard as big as your finger, and being well
+larded, season the jole or rand with the foresaid spices and salt,
+lay it in a square pie in fine or course paste, and put some whole
+cloves on it, some slic't nutmeg, slic't ginger, and good store of
+butter, close it up, and bake it, being baked fill it up with
+clarified butter.
+
+
+  _To bake Sturgeon otherways with Salmon._
+
+Take a rand of sturgeon, cut it into large thick slices, & 2 rands
+of fresh salmon in thick slices as broad as the sturgeon, season it
+with the same seasoning as the former, with spices and butter, close
+it up and bake it; being baked, fill it up with clarified butter.
+Make your sturgeon pyes or pasties according to these forms.
+
+
+  _To make a Sturgeon Pye to eat cold otherways._
+
+Take a rand of sturgeon, flay it and wipe it with a dry cloth, and
+not wash it, cut it into large slices; then have carps, tenches, or
+a good large eel flayed and boned, your tenches and carps scaled,
+boned, and wiped dry, season your sturgeon and the other fishes with
+pepper, nutmeg, and salt, put butter in the bottom of the pie, and
+lay a lay of sturgeon, and on that a lay of carps, then a lay of
+sturgeon, and a lay of eels, next a lay of sturgeon, and a lay of
+tench, and a lay of sturgeon above that; lay on it some slic't
+ginger, slic't nutmeg, and some whole cloves, put on butter, close
+it up, and bake it, being baked liquor it with clarified butter. Or
+bake it in pots as you do venison, and it will keep long.
+
+
+  _Otherways._
+
+Take a rand of sturgeon, flay it, and mince it very fine, season it
+with pepper, cloves, mace, and salt; then have a good fresh fat eel
+or 2 flayed and boned, cut it into lard as big as your finger, and
+lay some in the bottom of the pye, some butter on it, and some of
+the minced meat or sturgeon, and so lard and meat till you have
+filled the pye, lay over all some slices of sturgeon, sliced nutmeg,
+sliced ginger, and butter, close it up and bake it, being baked fill
+it up with clarified butter. If to eat hot, give it but half the
+seasoning, and make your pyes according to these forms.
+
+
+  _To bake sturgeon Pies to be eaten hot._
+
+Flay off the scales and skin of a rand, cut it in pieces as big as a
+walnut, & season it lightly with pepper, nutmeg, and salt; lay
+butter in the bottom of the pye, put in the sturgeon, and put to it
+a good big onion or two whole, some large mace, whole cloves, slic't
+ginger, some large oysters, slic't lemon, gooseberries, grapes, or
+barberries, and butter, close it up and bake it, being bak'd, fill
+it up with beaten butter, beaten with white-wine or claret, and
+juyce or slices of lemon or orange.
+
+To this pye in Winter, you may use prunes, raisins, or currans, and
+liquor it with butter, verjuyce, and sugar, and in Summer, pease
+boil'd and put in the pye, being baked, and leave out fruit.
+
+
+  _Otherways._
+
+Cut a rand of sturgeon into pieces as big as a hens egg, cleanse it,
+and season them with pepper, salt, ginger, and nutmeg, then make a
+pye and lay some butter in the bottom of it, then the pieces of
+sturgeon, and two or three bay-leaves, some large mace, three or
+four whole cloves, some blanched chesnuts, gooseberries, grapes, or
+barberries, and butter, close it up and bake it, and being baked,
+liquor it with beaten butter, and the blood of the sturgeon boil'd
+together with a little claret-wine.
+
+
+  _To bake Sturgeon Pyes in dice work to be eaten hot._
+
+Take a pound of sturgeon, a pound of a fresh fat eel, a pound of
+carp, a pound of turbut, a pound of mullet, scaled, cleans'd, and
+bon'd, a tench, and a lobster, cut all the fishes into the form of
+dice, and mingle with them a quart of prawns, season them all
+together with pepper, nutmeg & salt, mingle some cockles among them,
+boil'd artichocks, fresh salmon, and asparagus all cut into
+dice-work. Then make pyes according to these forms, lay butter in
+the bottom of them, then the meat being well mingled together, next
+lay on some gooseberries, grapes, or barberries, slic't oranges or
+lemons, and put butter on it, with yolks of hard eggs and pistaches,
+close it up and bake it, and being baked liquor it with good sweet
+butter, white-wine, or juyce of oranges.
+
+
+  _To make minced Pyes of Sturgeon._
+
+Flay a rand of it, and mince it with a good fresh water eel, being
+flay'd and bon'd, then mince some sweet herbs with an onion, season
+it with cloves, mace, pepper, nutmeg and salt, mingle amongst it
+some grapes, gooseberries, or barberries, and fill the pye, having
+first put some butter in the bottom of it, lay on the meat, and more
+butter on the top, close it up, bake it, and serve it up hot.
+
+
+  _Otherways._
+
+Mince a rand of fresh sturgeon, or the fattest part of it very
+small, then mince a little spinage, violet leaves, strawberry
+leaves, sorrel, parsley, sage, savory, marjoram, and time, mingle
+them with the meat, some grated manchet, currans, nutmeg, salt,
+cinamon, cream, eggs, sugar, and butter, fill the pye, close it up,
+and bake it, being baked ice it.
+
+
+  _Minced Pyes of Sturgeon otherways._
+
+Flay a rand of sturgeon, and lard it with a good fat salt eel, roast
+it in pieces, and save the gravy, being roasted mince it small, but
+save some to cut into dice-work, also some of the eels in the same
+form, mingle it amongst the rest with some beaten pepper, salt,
+nutmeg, some gooseberries, grapes, or barberries, put butter in the
+bottom of the pye, close it up and bake it, being baked liquor it
+with gravy, juyce of orange, nutmeg, and butter.
+
+Sometimes add to it currans, sweet herbs, and saffron, and liquor it
+with verjuyce, sugar, butter, and yolks of eggs.
+
+
+  _To make Chewits of Sturgeon, according to these Forms._
+
+Mince a rand of sturgeon the fattest part, and season it with
+pepper, salt, nutmeg, cinamon, ginger, caraway-seed, rose-water,
+butter, sugar, and orange peel minced, mingle all together with some
+slic't dates, and currans, and fill your pyes.
+
+
+  _To make a Lumber Pye of Sturgeon._
+
+Mince a rand of sturgeon with some of the fattest of the belly, or a
+good fat fresh eel, being minced, season it with pepper, nutmeg,
+salt, cinamon, ginger, caraways, slic't dates, four or eight raw
+eggs, and the yolks of six hard eggs in quarters, mingle all
+together, and make them into balls or rolls, fill the pye, and lay
+on them some slic't dates, large mace, slic't lemon, grapes,
+gooseberries, or barberries, and butter, close it up, and bake it,
+being bak'd liquor it with butter, white-wine, and sugar.
+
+Or only add some grated bread, some of the meat cut into dice-work,
+& some rose-water, bak'd in all points as the former, being baked
+cut up the cover, and stick it with balls, with fryed sage-leaves in
+batter; liquor it as aforesaid, and lay on it a cut cover, scrape on
+sugar.
+
+
+  _To make an Olive Pye of Sturgeon in the Italian fashion._
+
+Make slices of sturgeon, hack them, and lard them with salt salmon,
+or salt eel, then make a composition of some of the sturgeon cut
+into dice-work, some fresh eel, dry'd cherries, prunes taken from
+the stones, grapes, some mushrooms & oysters; season the foresaid
+things all together in a dish or tray, with some pepper, nutmeg, and
+salt, roul them in the slices of the hacked sturgeon with the larded
+side outmost, lay them in the pye with the butter under them; being
+filled lay on it some oysters, blanched chesnuts, mushrooms,
+cockles, pine-apple-seeds, grapes, gooseberries, and more butter,
+close it up, bake it, and then liquor it with butter, verjuyce, and
+sugar, serve it up hot.
+
+
+  _To bake Sturgeon to be eaten hot with divers farcings
+    or stuffings._
+
+Take a rand and cut it into small pieces as big as a walnut, mince
+it with fresh eel, some sweet herbs, a few green onions, pennyroyal,
+grated bread, nutmeg, pepper, and salt, currans, gooseberries, and
+eggs; mingle all together, and make it into balls, fill the pye with
+the whole meat and the balls, and lay on them some large mace,
+barberries, chesnuts, yolks of hard eggs, and butter; fill the pye,
+and bake it, being baked, liquor it with butter and grape-verjuyce.
+
+Or mince some sturgeon, grated parmisan, or good Holland cheese,
+mince the sturgeon, and fresh eel together, being fine minced put
+some currans to it, nutmeg, pepper, and cloves beaten, some sweet
+herbs minced small, some salt, saffron, and raw yolks of eggs.
+
+
+  _Other stuffings or Puddings._
+
+Grated bread, nutmeg, pepper, sweet herbs minced very fine, four or
+five yolks of hard eggs minced very small, two or three raw eggs,
+cream, currans, grapes, barberries and sugar, mix them all together,
+and lay them on the Sturgeon in the pye, close it up and bake it,
+and liquor it with butter, white-wine, sugar, the yolk of an egg,
+and then ice it.
+
+
+  _To make an Olio of Sturgeon with other Fishes._
+
+Take some sturgeon and mince it with a fresh eel, put to it some
+sweet herbs minc't small, some grated bread, yolks of eggs, salt,
+nutmeg, pepper, some gooseberries, grapes or barberries, and make it
+into little balls or rolls. Then have fresh fish scal'd, washed,
+dryed, and parted into equal pieces, season them with pepper,
+nutmeg, salt, and set them by; then make ready shell-fish, and
+season them as the other fishes lightly with the same spices. Then
+make ready roots, as potatoes, skirrets, artichocks and chesnuts,
+boil them, cleanse them, and season them with the former spices.
+Next have yolks of hard eggs, large mace, barberries, grapes, or
+gooseberries, and butter, make your pye, and put butter in the
+bottom of it, mix them all together, and fill the pye, then put in
+two or three bay-leaves, and a few whole cloves, mix the minced
+balls among the other meat and roots; then lay on the top some large
+mace, potatoes, barberries, grapes, or gooseberries, chesnuts,
+pistaches and butter, close it up and bake it, fill it up with
+beaten butter, beaten with the juyce of oranges, dish and cut up the
+cover, and put all over it slic't lemons, and sometimes to the lear
+the yolk of an egg or two.
+
+
+  _To make minced Herring Pies._
+
+Take salt herrings being watered, crush them between your hands, and
+you shall loose the fish from the skin, take off the skin whole, and
+lay them in a dish; then have a pound of almond paste ready, mince
+the herrings, and stamp them with the almond paste, two of the milts
+or rows, five or six dates, some grated manchet, sugar, sack,
+rose-water, and saffron, make the composition somewhat stiff, and
+fill the skins, put butter in the bottom of your pye, lay on the
+herring, and on them dates, gooseberries, currans, barberries, and
+butter, close it up and bake it, being baked liquor it with butter,
+verjuyce, and sugar.
+
+Make minced pyes of any meat, as you may see in page 232, in the
+dishes of minced pyes you may use those forms for any kind of minced
+pies, either of flesh, fish, or fowl, which I have particularized in
+some places of my Book.
+
+
+  _Otherways._
+
+Bone them, and mince them being finely cleansed with 2 or three
+pleasant pears, raisins of the sun, some currans, dates, sugar,
+cinamon, ginger, nutmeg, pepper, and butter, mingle all together,
+fill your pies, and being baked, liquor them with verjuyce, claret,
+or white-wine.
+
+
+  _To make minced Pies of Ling, Stock-fish, Harberdine,_ &c.
+
+Being boil'd take it from the skin and bones, and mince it with some
+pippins, season it with nutmeg, cinamon, ginger, pepper,
+caraway-seed, currans, minced raisins, rose-water, minced
+lemon-peel, sugar, slic't dates, white-wine, verjuyce, and butter,
+fill your pyes, bake them, and ice them.
+
+
+  _Otherways._
+
+Mince them with yolks of hard eggs, mince also all manner of good
+pot-herbs, mix them together, and season them with the seasoning
+aforesaid, then liquor it with butter, verjuyce, sugar, and beaten
+cinamon, and then ice them; making them according to these forms.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XIX.
+
+  or,
+
+  The Seventh Section of FISH.
+
+  _Shewing the exactest Ways of Dressing all manner of Shell-Fish._
+
+
+  _To stew oysters in the French Way._
+
+Take oysters, open them and parboil them in their own liquor, the
+quantity of three pints or a pottle; being parboil'd, wash them in
+warm water clean from the dregs, beard them and put them in a pipkin
+with a little white wine, & some of the liquor they were parboil'd
+in, a whole onion, some salt, and pepper, and stew them till they be
+half done; then put them and their liquor into a frying-pan, fry
+them a pretty while, put to them a good piece of sweet butter, and
+fry them a therein so much longer, then have ten or twelve yolks of
+eggs dissolved with some vinegar, wherein you must put in some
+minced parsley, and some grated nutmeg, put these ingredients into
+the oysters, shake them in the frying-pan a warm or two, and serve
+them up.
+
+
+  _To stew Oysters otherways._
+
+Take a pottle of large great oysters, parboil them in their own
+liquor, then wash them in warm water from the dregs, & put them in a
+pipkin with a good big onion or two, and five or six blades of large
+mace, a little whole pepper, a slic't nutmeg, a quarter of a pint of
+white wine, as much wine-vinegar, a quarter of a pound of sweet
+butter, and a little salt, stew them finely together on a soft fire
+the space of half an hour, then dish them on sippets of French
+bread, slic't lemon on them, and barberries, run them over with
+beaten butter, and garnish the dish with dryed manchet grated and
+searsed.
+
+
+  _To stew Oysters otherways._
+
+Take a pottle of large great oysters, parboil them in their own
+liquor, then wash them in warm water, wipe them dry, and pull away
+the fins, flour them and fry them in clarifi'd butter fine and
+white, then take them up, and put them in a large dish with some
+white or claret wine, a little vinegar, a quarter of a pound of
+sweet butter, some grated nutmeg, large mace, salt, and two or three
+slices of an orange, stew them two or three warms, then serve them
+in a large clean scowred dish, pour the sauce on them, and run them
+over with beaten butter, slic't lemon or orange, and sippets round
+the dish.
+
+
+  _Otherways._
+
+Take a pottle of great oysters, and stew them in their own liquor;
+then take them up, wash them in warm water, take off the fins, and
+put them in a pipkin with some of their own liquor, a pint of
+white-wine, a little wine vinegar, six large maces, 2 or three whole
+onions, a race of ginger slic't, a whole nutmeg slic't, twelve whole
+pepper corns, salt, a quarter of a pound of sweet butter, and a
+little faggot of sweet herbs; stew all these together very well,
+then drain them through a cullender, and dish them on fine carved
+sippets; then take some of the liquor they were stewed in; beat it
+up thick with a minced lemon, and half a pound of butter, pour it on
+the oysters being dished, and garnish the dish and the oysters with
+grapes, grated bread, slic't lemon, and barberries.
+
+
+  _Or thus._
+
+Boil great oysters in their shells brown, and dry, but burn them
+not, then take them out and put them in a pipkin with some good
+sweet butter, the juice of two or three oranges, a little pepper,
+and grated nutmeg, give them a warm, and dish them in a fair scowred
+dish with carved sippets, and garnish it with dryed, grated, searsed
+fine manchet.
+
+
+  _To make Oyster Pottage._
+
+Take some boil'd pease, strain them and put them in a pipkin with
+some capers, some sweet herbs finely chopped, some salt, and butter;
+then have some great oysters fryed with sweet herbs, and grosly
+chopped, put them to the strained pease, stew them together, serve
+them on a clean scowred dish on fine carved fippets, and garnish the
+dish with grated bread.
+
+
+  _Otherways._
+
+Take a quart of great oysters, parboil them in their own liquor, and
+stew them in a pipkin with some capers, large mace, a faggot of
+sweet herbs, salt, and butter, being finely stewed, serve them on
+slices of dryed _French_ bread, round the oysters slic't lemon, and
+on the pottage boil'd spinage, minced, and buttered, but first pour
+on the broth.
+
+
+  _To make a Hash of Oysters._
+
+Take three quarts of great oysters, parboil them, and save their
+liquor, then mince 2 quarts of them very fine, and put them a
+stewing in a pipkin with a half pint of white wine, a good big onion
+or two, some large mace, a grated nutmeg, some chesnuts, and
+pistaches, and three or 4 spoonfuls of wine-vinegar, a quarter of a
+pound of good sweet butter, some oyster liquor, pepper, salt, and a
+faggot of sweet herbs; stew the foresaid together upon a soft fire
+the space of half an hour, then take the other oysters, and season
+them with pepper, salt and nutmeg, fry them in batter made of fine
+flour, egg, salt, and cream, make one half of it green with juyce of
+spinage, and sweet herbs chopped small, dip them in these batters,
+and fry them in clarified butter, being fried keep them warm in an
+oven; then have a fine clean large dish, lay slices of French bread
+all over the bottom of the dish, scald and steep the bread with some
+gravy of the hash, or oyster-liquor, & white wine boil'd together;
+dish the hash all over the slices of bread, lay on that the fryed
+oysters, chesnuts, and pistaches; then beat up a lear or sauce of
+butter, juyce of lemon or oranges, five or six, a little white-wine,
+the yolks of 3 or 4 eggs, and pour on this sauce over the hash with
+some slic't lemon, and lemon-peel; garnish the dish with grated
+bread, being dryed and searsed, some pistaches, chesnuts, carved
+lemons, & fryed oysters.
+
+Sometimes you may use mushrooms boild in water, salt, sweet
+herbs--large mace, cloves, bayleaves, two or three cloves of
+garlick, then take them up, dip them in batter & fry them brown,
+make sauce for them with claret, and the juyce of two or three
+oranges, salt, butter, the juyce of horse-raddish roots beaten and
+strained, grated nutmeg, and pepper, beat them up thick with the
+yolks of two or three eggs, do this sauce in a frying-pan, shake
+them well together, and pour it on the hash with the mushrooms.
+
+
+  _To marinate great oysters to be eaten hot._
+
+Take three quarts of great oysters ready opened, parboil them in
+their own liquor, then take them out and wash them in warm water,
+wipe them dry and flour them, fry them crisp in a frying-pan with
+three pints of sweet sallet oyl, put them in a dish, and set them
+before the fire, or in a warm oven; then make sauce with white wine;
+wine-vinegar, four or five blades of large mace, two or three slic't
+nutmegs, two races of slic't ginger, some twenty cloves, twice as
+much of whole pepper, and some salt; boil all the foresaid spices in
+a pipkin, with a quart of white wine, a pint of wine vinegar,
+rosemary, tyme, winter savory, sweet marjoram, bay leaves, sage, and
+parlsey, the tops of all these herbs about an inch long; then take
+three or four good lemons, slic't dish up the oysters in a clean
+scowred dish, pour on the broth, herbs, and spices on them, lay on
+the slic't lemons, and run it over with some of the oyl they were
+fried in, and serve them up hot. Or fry them in clarified butter.
+
+
+  _Oysters in Stoffado._
+
+Parboil a pottle or three quarts of great Oysters, save the liquor
+and wash the oysters in warm water, then after steep them in
+white-wine, wine-vinegar, slic't nutmeg, large mace, whole pepper,
+salt, and cloves; give them a warm on the fire, set them off and let
+them steep two or three hours; then take them out, wipe them dry,
+dip them in batter made of fine flour, yolks of eggs, some cream and
+salt, fry them, and being fryed keep them warm, then take some of
+the spices liquor, some of the oysters-liquor, and some butter, beat
+these things up thick with the slices of an orange or two, and two
+or three yolks of eggs; then dish the fryed oysters in a fine clean
+dish on a chafing-dish of coals, run on the sauce over them with the
+spices, slic't orange, and barberries, and garnish the dish with
+searsed manchet.
+
+
+  _To Jelly Oysters._
+
+Take ten flounders, two small pikes or plaice, and 4 ounces of ising
+glass; being finely cleansed, boil them in a pipkin in a pottle of
+fair spring-water, and a pottle of white-wine, with some large mace,
+and slic't ginger; boil them to a jelly, and strain it through a
+strainer into a bason or deep dish; being cold pare off the top and
+bottom and put it in a pipkin, with the juyce of six or seven great
+lemons to a pottle of this broth, three pound of fine sugar beaten
+in a dish with the whites of twelve eggs rubbed all together with a
+rouling-pin, and put amongst the jelly, being melted, but not too
+hot, set the pipkin on a soft fire to stew, put in it a grain of
+musk, and as much ambergriece well rubbed, let it stew half an hour
+on the embers, then broil it up, and let it run through your
+jelly-bag; then stew the oysters in white wine, oyster-liquor, juyce
+of orange, mace, slic't nutmeg, whole pepper, some salt, and sugar;
+dish them in a fine clean dish with some preserved barberries, large
+mace, or pomegranat kernels, and run the jelly over them in the
+dish, garnish the dish with carved lemons, large mace, and preserved
+barberries.
+
+
+  _To pickle Oysters._
+
+Take eight quarts of oysters, and parboil them in their own liquor,
+then take them out, wash them in warm water and wipe them dry, then
+take the liquor they were parboil'd in, and clear it from the
+grounds into a large pipkin or skillet, put to it a pottle of good
+white-wine, a quart of wine vinegar, some large mace, whole pepper,
+and a good quantity of salt, set it over the fire, boil it
+leisurely, scum it clean, and being well boil'd put the liquor into
+eight barrels of a quart a piece, being cold, put in the oyster, and
+close up the head.
+
+
+  _Otherways._
+
+Take eight quarts of the fairest oysters that can be gotten, fresh
+and new, at the full of the Moon, parboil them in their own liquor,
+then wipe them dry with a clean cloth, clear the liquor from the
+dregs, and put the oysters in a well season'd barrel that will but
+just hold them, then boil the oyster liquor with a quart of
+white-wine, a pint of wine-vinegar, eight or ten blades of large
+mace, an ounce of whole pepper, four ounces of white salt, four
+races of slic't ginger, and twenty cloves, boil these ingredients
+four or five warms, and being cold, put them to the oysters, close
+up the barrel, and keep it for your use.
+
+When you serve them, serve them in a fine clean dish with bay-leaves
+round about them, barberries, slic't lemon, and slic't orange.
+
+
+  _To souce Oysters to serve hot or cold._
+
+Take a gallon of great oysters ready opened, parboil them in their
+own liquor, and being well parboil'd, put them into a cullender, and
+save the liquor; then wash the oysters in warm water from the
+grounds & grit, set them by, and make a pickle for them with a pint
+of white-wine, & half a pint of wine vinegar, put it in a pipkin
+with some large mace, slic't nutmegs, slic't ginger, whole pepper,
+three or four cloves, and some salt, give it four or five warms and
+put in the oysters into the warm pickle with two slic't lemons, and
+lemon-peels; cover the pipkin close to keep in the spirits, spices,
+and liquor.
+
+
+  _To roast Oysters._
+
+Strain the liquor from the oysters, wash them very clean and give
+them a scald in boiling liquor or water; then cut small lard of a
+fat salt eel, & lard them with a very small larding-prick, spit them
+on a small spit for that service; then beat two or three yolks of
+eggs with a little grated bread, or nutmeg, salt, and a little
+rosemary & tyme minced very small; when the oysters are hot at the
+fire, baste them continually with these ingredients, laying them
+pretty warm at the fire. For the sauce boil a little white-wine,
+oyster-liquor, a sprig of tyme, grated bread, and salt, beat it up
+thick with butter, and rub the dish with a clove of garlick.
+
+
+  _To roast Oysters otherways._
+
+Take two quarts of large great oysters, and parboil them in there
+own liquor, then take them out, wash them from the dregs, and wipe
+them dry on a clean cloth; then haue slices of a fat salt eel, as
+thick as a half crown peice, season the oysters with nutmeg, and
+salt, spit them on a fine small wooden spit for that purpose, spit
+first a sage leafe, then a slice of eel, and then an oyster, thus do
+till they be all spitted, and bind them to another spit with
+packthread, baste them with yolks of eggs, grated bread and stripped
+time, and lay them to a warm fire with here and there a clove in
+them; being finely roasted make sauce with the gravy, that drops
+from them, blow off the fat, and put to it some claret wine, the
+juyce of an orange, grated nutmeg, and a little butter, beat it up
+thick together with some of the oyster-liquor, and serve them on
+this sauce with slices of orange.
+
+
+  _Otherways._
+
+Take the greatest oysters you can get, being opened parboil them in
+their own liquor, save the liquor, & wash the oysters in some water,
+wipe them dry, & being cold lard them with eight or ten lardons
+through each oyster, the lard being first seasoned with cloves,
+pepper, & nutmeg, beaten very small; being larded, spit them upon
+two wooden scuers, bind them to an iron spit and rost them, baste
+them with anchove sauce made of some of the oyster-liquor, let them
+drip in it, and being enough bread them with the crust of a roul
+grated, then dish them, blow the fat off the gravy, put it to the
+oysters, and wring on them the juyce of a lemon.
+
+
+  _To broil Oysters._
+
+Take great oysters and set them on a gridiron with the heads
+downwards, put them up an end, and broil them dry, brown, and hard,
+then put two or three of them in a shell with some melted butter,
+set them on the gridiron till they be finely stewed, then dish them
+on a plate, and fill them up with good butter only melted, or beaten
+with juyce of orange, pepper them lightly, and serve them up hot.
+
+
+  _To broil Oysters otherways upon paper._
+
+Broil them on a gridiron as before, then take them out of the shells
+into a dish, and chuse out the fairest, then have a sheet of white
+paper made like a dripping pan, set it on the gridiron, and run it
+over with clarified butter, lay on some sage leaves, some fine thin
+slices of a fat fresh eel, being parboil'd, and some oysters, stew
+them on the hot embers, and being finely broil'd, serve them on a
+dish and a plate in the paper they are boil'd in, and put to them
+beaten butter, juyce of orange, and slices of lemon.
+
+
+  _To broil large Oysters otherways._
+
+Take a pottle of great oysters opened & parboil them in there own
+liquor, being done, pour them in to a cullender, and save the
+liquor, then wash the oysters in warm water from the grounds, wipe
+them with a clean cloth, beard them, and put them in a pipkin, put
+to them large mace, two great onions, some butter, some of their own
+liquor, some white-wine, wine vinegar, and salt; stew them together
+very well, then set some of the largest shells, on a gridiron, put 2
+or 3 in a shell, with some of the liquor out of the pipkin, broil
+them on a soft fire, and being broil'd, set them on a dish and
+plate, and fill them up with beaten butter.
+
+Sometimes you may bread them in the broiling.
+
+
+  _To fry Oysters._
+
+Take two quarts of great Oysters being parboil'd in their own
+liquor, and washed in warm water, bread them, dry them, and flour
+them, fry them in clarified butter crisp and white, then have
+butter'd prawns or shrimps, butter'd with cream and sweet butter,
+lay them in the bottom of a clean dish, and lay the fryed oysters
+round about them, run them over with beaten butter, juyce of
+oranges, bay-leaves stuck round the Oysters, and slices of oranges
+or lemons.
+
+
+  _Otherways._
+
+Strain the liquor from the oysters, wash them, and parboil them in a
+kettle, then dry them and roul them in flour, or make a batter with
+eggs, flour, a little cream, and salt, roul them in it, and fry them
+in butter. For the sauce, boil the juyce of two or three oranges,
+some of their own liquor, a slic't nutmeg, and claret; being boil'd
+a little, put in a piece of butter, beating it up thick, then warm
+the dish, rub it with a clove of garlick, dish the oysters, and
+garnish them with slices of orange.
+
+
+  _To bake Oysters._
+
+Parboil your oysters in their own liquor, then take them out and
+wash them in warm water from the dregs dry them and season them with
+pepper, nutmeg, yolks of hard eggs, and salt; the pye being made,
+put a few currans in the bottom, and lay on the oysters, with some
+slic't dates in halves, some large mace, slic't lemon, barberries
+and butter, close it up and bake it, then liquor it with white-wine,
+sugar, and butter; or in place of white-wine, use verjuyce.
+
+[Illustration: _The Forms of Oyster Pyes._]
+
+
+  _To bake Oysters otherways._
+
+Season them with pepper, salt, and nutmegs, the same quantity as
+beforesaid, and the same quantity oysters, two or three whole
+onions, neither currans nor sugar, but add to it in all respects
+else; as slic't nutmeg on them, large mace, hard eggs in halves,
+barberries, and butter, liquor it with beaten nutmeg, white-wine,
+and juyce of oranges.
+
+Otherways, for change, in the seasoning put to them chopped tyme,
+hard eggs, some anchoves, and the foresaid spices.
+
+Or bake them in Florentines, or patty-pans, and give them the same
+seasoning as you do the pies.
+
+Or take large oysters, broil them dry and brown in the shells, and
+season them with former spices, bottoms of boil'd artichocks,
+pickled mushrooms, and no onions, but all things else as the former,
+liquor them with beaten butter, juyce of orange, and some claret
+wine.
+
+
+  _Otherways._
+
+Being parboil'd in their own liquor, season them with a little salt,
+sweet herbs minced small one spoonful, fill the pie, and put into it
+three or four blades of large mace, a slic't lemon, and on flesh
+days a good handful of marrow rouled in yolks of eggs and butter,
+close it up and bake it, make liquor for it with two nutmegs grated,
+a little pepper, butter, verjuyce, and sugar.
+
+
+  _To make an Oyster Pye otherways._
+
+Take a pottle of oysters, being parboil'd in their own liquor, beard
+and dry them, then season them with large mace, whole pepper,
+a little beaten ginger, salt, butter, and marrow, then close it up
+and bake it, and being baked, make a lear with white wine the oyster
+liquor, and one onion, or rub the ladle with garlick you beat it up
+with all; it being boil'd, put in a pound of butter, with a minced
+lemon, a faggot of sweet herbs, and being boil'd put in the liquor.
+
+
+  _To make minced Pies or Chewits of Oysters._
+
+Take three quarts of great oysters ready opened and parboil'd in
+their own liquor, then wash them in warm water from the dregs, dry
+them and mince them very fine, season them lightly with nutmeg,
+pepper, salt, cloves, mace, cinamon, caraway-seed, some minced,
+rasins of the sun, slic't dates, sugar, currans, and half a pint of
+white wine, mingle all together, and put butter in the bottoms of
+the pies, fill them up and bake them.
+
+
+  _To bake Oysters otherways._
+
+Season them with pepper, salt, nutmeg, and sweet herbs strowed on
+them in the pie, large mace, barberries, butter, and a whole onion
+or two, for liquor a little white wine, and wine-vinegar, beat it up
+thick with butter, and liquor the pie, cut it up, and lay on a
+slic't lemon, let not the lemon boil in it, and serve it hot.
+
+
+  _Otherways._
+
+Season them as before with pepper, nutmeg, and salt, being bearded,
+but first fry them in clarified butter, then take them up and season
+them, lay them in the pie being cold, put butter to them and large
+mace, close it up and bake it; then make liquor with a little claret
+wine and juyce of oranges, beat it thick with butter, and a little
+wine vinegar, liquor the pie, lay on some slices of orange, and set
+it again into the oven a little while.
+
+
+  _To bake Oysters otherways._
+
+Take great oysters, beard them, and season them with grated nutmeg,
+salt, and some sweet herbs minc'd small, lay them in the pye with a
+small quantity of the sweet herbs strowed on them, some twenty whole
+corns of pepper, slic't ginger, a whole onion or two, large mace,
+and some butter, close it up and bake it, and make liquor with
+white-wine, some of their own liquor, and a minced lemon, and beat
+it up thick.
+
+
+  _Otherways._
+
+Broil great oysters dry in the shells, then take them out, and
+season them with great nutmeg, pepper, and salt, lay them in the
+pye, and strow on them the yolks of two hard eggs minced, some
+stripp'd tyme, some capers, large mace, and butter; close it up, and
+make liquor with claret wine, wine vinegar, butter, and juyce of
+oranges, and beat it up thick, and liquor the pye, set it again into
+the oven a little while, and serve it hot.
+
+
+  _To make a made Dish of Oysters and other Compounds._
+
+Take oysters, cockles, prawns, craw-fish, and shrimps, being finely
+cleans'd from the grit, season them with nutmeg, pepper, and salt,
+next have chesnuts roasted, and blanch't, skerrets boil'd, blanched
+and seasoned; then have a dish or patty-pan ready with a sheet of
+cool butter paste, lay some butter on it, then the fishes, and on
+them the skirrets, chesnuts, pistaches, slic't lemon, large mace,
+barberries, and butter; close it up and bake it, and being baked,
+fill it up with beaten butter, beat with juyce of oranges, and some
+white-wine, or beaten butter with a little wine-vinegar, verjuyce,
+or juyce of green grapes, or a little good fresh fish broth, cut it
+up and liquor it, lay on the cover or cut it into four or five
+pieces, lay it round the dish, and serve it hot.
+
+
+  _To make cool Butter-Paste for this Dish._
+
+Take to every peck of flour five pound of butter, and the whites of
+six eggs, work it well together dry, then put cold water to it; this
+paste is good only for patty-pans and pasties.
+
+
+  _To make Paste for Oyster-Pies._
+
+The paste for thin bak't meats must be made with boiling liquor, put
+to every peck of flour two pound of butter, but let the butter boil
+in the liquor first.
+
+
+  _To fry Mushrooms._
+
+Blanch them & wash them clean if they be large, quarter them, and
+boil them with water, salt, vinegar, sweet herbs, large mace,
+cloves, bay-leaves, and two or three cloves of garlick, then take
+them up, dry them, dip them in batter and fry them in clarifi'd
+butter till they be brown, make sauce for them with claret-wine, the
+juice of two or three oranges, salt, butter, the juyce of
+horse-raddish roots beaten and strained, slic't nutmeg, and pepper;
+put these into a frying pan with the yolks of two or 3 eggs
+dissolved with some mutton gravy, beat and shake them well together
+in the pan that they curdle not; then dish the mushrooms on a dish,
+being first rubbed with a clove of garlick, and garnish it with
+oranges, and lemons.
+
+
+  _To dress Mushrooms in the Italian Fashion._
+
+Take mushrooms, peel & wash them, and boil them in a skillet with
+water and salt, but first let the liquor boil with sweet herbs,
+parsley, and a crust of bread, being boil'd, drain them from the
+water, and fry them in sweet sallet oyl; being fried serve them in a
+dish with oyl, vinegar, pepper, and fryed parsley. Or fry them in
+clarified butter.
+
+
+  _To stew Mushrooms._
+
+Peel them, and put them in a clean dish, strow salt on them, and put
+an onion to them, some sweet herbs, large mace, pepper, butter,
+salt, and two or three cloves, being tender stewed on a soft fire,
+put to them some grated bread, and a little white wine, stew them a
+little more and dish them (but first rub the dish with a clove of
+garlick) sippet them, lay slic't orange on them, and run them over
+with beaten butter.
+
+
+  _To stew Mushrooms otherways._
+
+Take them fresh gathered, and cut off the end of the stalk, and as
+you peel them put them in a dish with white wine; after they have
+laid half an hour, drain them from the wine, and put them between 2
+silver dishes, and set them on a soft fire without any liquor, &
+when they have stewed a while pour away the liquor that comes from
+them; then put your mushrooms into another clean dish with a sprig
+of time, a whole onion, 4 or five corns of whole pepper, two or
+three cloves, a piece of an orange, a little salt, and a piece of
+good butter, & some pure gravy of mutton, cover them, and set them
+on a gentle fire, so let them stew softly till they be enough and
+very tender; when you dish them, blow off the fat from them, and
+take out the time, spice, and orange from them, then wring in the
+juyce of a lemon, and a little nutmeg among the mushrooms, toss them
+two or three times, and put them in a clean dish, and serve them hot
+to the table.
+
+
+  _To dress Champignions in fricase, or Mushrooms,
+    which is all one thing; they are called also Fungi,
+    commonly in English Toad Stools._
+
+Dress your Champignions, as in the foregoing Chapter, and being
+stewed put away the liquor, put them into a frying-pan with a piece
+of butter, some tyme, sweet marjoram, and a piece of an onion minced
+all together very fine, with a little salt also and beaten pepper,
+and fry them, and being finely fried, make a lear or sauce with
+three or four eggs dissolved with some claret-wine, and the juyce of
+two or three oranges, grated nutmeg, and the gravy of a leg of
+mutton, and shake them together in a pan with two or three tosses,
+dish them, and garnish the dish with orange and lemon, and rub the
+dish first with a clove of garlick, or none.
+
+
+  _To broil Mushrooms._
+
+Take the biggest and the reddest, peel them, and season them with
+some sweet herbs, pepper, and salt, broil them on a dripping-pan of
+paper, and fill it full, put some oyl into it, and lay it on a
+gridiron, boil it on a soft fire, turn them often, and serve them
+with oyl and vinegar.
+
+Or broil them with butter, and serve them with beaten butter, and
+juyce of orange.
+
+
+  _To stew Cockles being taken out of the shells._
+
+Wash them well with vinegar, broil or broth them before you take
+them out of the shells, then put them in a dish with a little
+claret, vinegar, a handful of capers, mace, pepper, a little grated
+bread, minced tyme, salt, and the yolks of two or three hard eggs
+minced, stew all together till you think them enough; then put in a
+good piece of butter, shake them well together, heat the dish, rub
+it with a clove of garlick, and put two or three toasts of white
+bread in the bottom, laying the meat on them. Craw-fish, prawns, or
+shrimps, are excellent good the same way being taken out of their
+shells, and make variety of garnish with the shells.
+
+
+  _To stew Cockles otherways._
+
+Stew them with claret wine, capers, rose or elder vinegar, wine
+vinegar, large mace, gross pepper, grated bread, minced tyme, the
+yolks of hard eggs minced, and butter: stew them well together. Thus
+you may stew scollops, but leave out capers.
+
+
+  _To stew Scollops._
+
+Boil them very well in white wine, fair water, and salt, take them
+out of the shells, and stew them with some of the liquor elder
+vinegar, two or three cloves, some large mace, and some sweet herbs
+chopped small; being well stewed together, dish four or five of them
+in scollop shells and beaten butter, with the juyce of two or three
+oranges.
+
+
+  _To stew Muscles._
+
+Wash them clean, and boil them in water, or beer and salt; then take
+them out of the shells, and beard them from gravel and stones, fry
+them in clarified butter, and being fryed put away some of the
+butter, and put to them a sauce made of some of their own liquor,
+some sweet herbs chopped, a little white-wine, nutmeg, three or four
+yolks of eggs dissolved in wine vinegar, salt, and some sliced
+orange; give these materials a warm or two in the frying-pan, make
+the sauce pretty thick, and dish them in the scollop shells.
+
+
+  _To fry Muscles._
+
+Take as much water as will cover them, set it a boiling, and when it
+boils put in the muscles, being clean washed, put some salt to them,
+and being boil'd take them out of the shells, and beard them from
+the stones, moss, and gravel, wash them in warm water, wipe them
+dry, flour them and fry them crisp, serve them with beaten butter,
+juyce of orange, and fryed parsley, or fryed sage dipped in batter,
+fryed ellicksander leaves, and slic't orange.
+
+
+  _To make a Muscle Pye._
+
+Take a peck of muscles, wash them clean, and set them a boiling in a
+kettle of fair water, (but first let the water boil) then put them
+into it, give them a warm, and as soon as they are opened, take them
+out of the shells, stone them, and mince them with some sweet herbs,
+some leeks, pepper, and nutmeg; mince six hard eggs and put to them,
+put some butter in the pye, close it up and bake it, being baked
+liquor it with some butter, white wine, and slices of orange.
+
+
+  _To stew Prawns, Shrimps, or Craw-Fish._
+
+Being boil'd and picked, stew them in white wine, sweet butter,
+nutmeg, and salt, dish them in scollop shells, and run them over
+with beaten butter, and juyce of orange or lemon.
+
+Otherways, stew them in butter and cream, and serve them in scollop
+shells.
+
+
+  _To stew Lobsters._
+
+Take claret-wine vinegar, nutmeg, salt, and butter, stew them down
+some what dry, and dish them in a scollop-shell, run them over with
+butter and slic't lemon.
+
+Otherways, cut it into dice-work, and warm it with white-wine and
+butter, put it in a pipkin with claret wine or grape verjuyce, and
+grated manchet, and fill the scollop-shells.
+
+
+  _Otherways._
+
+Being boil'd, take out the meat, break it small, but break the
+shells as little as you can, then put the meat into a pipkin with
+claret-wine, wine-vinegar, slic't nutmeg, a little salt, and some
+butter; stew all these together softly an hour, being stewed almost
+dry, put to it a little more butter, and stir it well together; then
+lay very thin toasts in a clean dish, and lay the meat on them. Or
+you may put the meat in the shells, and garnish the dish about with
+the legs, and lay the body or barrel over the meat with some sliced
+lemon, and rare coloured flowers being in summer, or pickled in
+winter. Crabs are good the same way, only add to them the juyce of
+two or three oranges, a little pepper, and grated bread.
+
+
+  _To stew Lobsters otherways._
+
+Take the meat out of the shells, slice it, and fry it in clarified
+butter, (the Lobsters being first boil'd and cold), then put the
+meat in a pipkin with some claret wine, some good sweet butter,
+grated nutmeg, salt, and 2 or three slices of an orange; let it stew
+leisurely half an hour, and dish it up on fine carved sippets in a
+clean dish, with sliced orange on it, and the juyce of another, and
+run it over with beaten butter.
+
+
+  _To hash Lobsters._
+
+Take them out of the shells, mince them small, and put them in a
+pipkin with some claret wine, salt, sweet butter, grated nutmeg,
+slic't oranges, & some pistaches; being finely stewed, serve them on
+sippets, dish them, and run them over with beaten butter, slic't
+oranges, some cuts of paste, or lozenges of puff-paste.
+
+
+  _To boil Lobsters to eat cold the common way._
+
+Take them alive or dead, lay them in cold water to make the claws
+tuff, and keep them from breaking off; then have a kettle over the
+fire with fair water, put in it as much bay-salt, as will make it a
+good strong brine, when it boils scum it, and put in the Lobsters,
+let them boil leisurely the space of half an hour or more according
+to the bigness of them, being well boil'd take them up, wash them,
+and then wipe them with beer and butter; and keep them for your use.
+
+
+  _To keep Lobsters a quarter of a year very good._
+
+Take them being boil'd as aforesaid, wrap them in course rags having
+been steeped in brine, and bury them in a cellar in some sea-sand
+pretty deep.
+
+
+  _To farce a Lobster._
+
+Take a lobster being half boil'd, take the meat out of the shells,
+and mince it small with a good fresh eel, season it with cloves &
+mace beaten, some sweet herbs minced small and mingled amongst the
+meat, yolks of eggs, gooseberries, grapes, or barberries, and
+sometimes boil'd artichocks cut into dice-work, or boil'd aspragus,
+and some almond-paste mingled with the rest, fill the lobster
+shells, claws, tail, and body, and bake it in a blote oven, make
+sauce with the gravy and whitewine, and beat up the sauce or lear
+with good sweet butter, a grated nutmeg, juyce of oranges, and an
+anchove, and rub the dish with a clove of garlick.
+
+To this farcing you may sometime add almond paste currans, sugar,
+gooseberries, and make balls to lay about the lobsters, or serve it
+with venison sauce.
+
+
+  _To marinate Lobsters._
+
+Take lobsters out of the shells being half boil'd, then take the
+tails and lard them with a salt eel (or not lard them) part the
+tails into two halves the longest way, and fry them in sweet sallet
+oyl, or clarified butter; being finely fryed, put them into a dish
+or pipkin, and set them by; then make sauce with white wine, and
+white wine vinegar, four or five blades of large mace, three or four
+slic't nutmegs, two races of ginger slic't, some ten or twelve
+cloves twice as much of whole pepper, and salt, boil them altogether
+with rosemary, tyme, winter-savory, sweet marjoram, bay-leaves,
+sage, and parsley, the tops of all these herbs about an inch long;
+then take three or four lemons and slice them, dish up the lobsters
+on a clean dish, and pour the broth, herbs and spices on the fish,
+lay on the lemons, run it over with some of the oyl or butter they
+were fryed in, and serve them up hot.
+
+
+  _To broil Lobsters._
+
+Being boil'd lay them on a gridiron, or toast them against the fire,
+and baste them with vinegar and butter, or butter only, broil them
+leisurely, and being broil'd serve them with butter and vinegar beat
+up thick with slic't lemon and nutmeg.
+
+
+  _Otherways._
+
+Broil them, the tail being parted in two halves long ways, also the
+claws cracked and broil'd; broil the barrel whole being salted,
+baste it with sweet herbs, as tyme, rosemary, parsley, and savory,
+being broil'd dish it, and serve it with butter and vinegar.
+
+
+  _To broil Lobsters on paper._
+
+Slice the tails round, and also the claws in long slices, then
+butter a dripping-pan made of the paper, lay it on a gridiron, and
+put some slices of lobster seasoned with nutmeg and salt, and slices
+of a fresh eel, some sageleaves, tops of rosemary, two or three
+cloves, and sometimes some bay-leaves or sweet herbs chopped; broil
+them on the embers, and being finely broil'd serve them on a dish
+and a plate in the same dripping-pan, put to them beaten butter,
+juyce of oranges, and slices of lemon.
+
+
+  _To roast Lobsters._
+
+Take a lobster and spit it raw on a small spit, bind the claws and
+tail with packthred, baste it with butter, vinegar, and sprigs of
+rosemary, and salt it in the roasting.
+
+
+  _Otherways._
+
+Half boil them, take them out of the shells, and lard them with
+small lard made of a salt eel, lard the claws and tails, and spit
+the meat on a small spit, with some slices of the eel, and sage or
+bay leaves between, stick in the fish here and there a clove or two,
+and some sprigs of rosemary; roast the barrel of the lobsters whole,
+and baste them with sweet butter, make sauce with claret wine, the
+gravy of the lobsters, juyce of oranges, an anchove or two, and
+sweet butter beat up thick with the core of a lemon, and grated
+nutmeg.
+
+
+  _Otherways._
+
+Half boil them, and take the meat out of the tail, and claws as
+whole as can be, & stick it with cloves and tops of rosemary; then
+spit the barrels of the lobsters by themselves, the tails and claws
+by themselves, and between them a sage or bay-leaf; baste them with
+sweet butter, and dredg them with grated bread, yolks of eggs, and
+some grated nutmeg. Then make sauce with claret wine, vinegar,
+pepper, the gravy of the meat, some salt, slices of oranges, grated
+nutmeg, and some beaten butter; then dish the barrels of the
+lobsters round the dish, the claws and tails in the middle, and put
+to it the sauce.
+
+
+  _Otherways._
+
+Make a farcing in the barrels of the lobsters with the meat in them,
+some almond-paste, nutmeg, tyme, sweet marjoram, yolks of raw eggs,
+salt, and some pistaches, and serve them with venison sauce.
+
+
+  _To fry Lobsters._
+
+Being boil'd take the meat out of the shells, and slice it long
+ways, flour it, and fry it in clarified butter, fine, white, and
+crisp; or in place of flouring it in batter, with eggs, flour, salt,
+and cream, roul them in it and fry them, being fryed make a sauce
+with the juyce of oranges, claret wine, and grated nutmeg, beaten up
+thick with some good sweet butter, then warm the dish and rub it
+with a clove of garlick, dish the lobsters, garnish it with slices
+of oranges or lemons, and pour on the sauce.
+
+
+  _To bake Lobsters to be eaten hot._
+
+Being boil'd and cold, take the meat out of the shells, and season
+it lightly with nutmeg, pepper, salt, cinamon, and ginger; then lay
+it in a pye made according to the following form, and lay on it some
+dates in halves, large mace, slic't lemons, barberries, yolks of
+hard eggs and butter, close it up and bake it, and being baked
+liquor it with white-wine, butter, and sugar, and ice it. On flesh
+days put marrow to it.
+
+
+  _Otherways._
+
+Take the meat out of the shells being boil'd and cold, and lard it
+with a salt eel or salt salmon, seasoning it with beaten nutmeg,
+pepper, and salt; then make the pye, put some butter in the bottom,
+and lay on it some slices of a fresh eel, and on that a layer of
+lobsters, put to it a few whole cloves, and thus make two or three
+layers, last of all slices of fresh eel, some whole cloves and
+butter, close up the pye, and being baked, fill it up with clarified
+butter.
+
+If you bake it these ways to eat hot, season it lightly, and put in
+some large mace; liquor it with claret wine, beaten butter, and
+slices of orange.
+
+
+  _Otherways._
+
+Take four lobsters being boil'd, and some good fat conger raw, cut
+some of it into square pieces as broad as your hand, then take the
+meat of the lobsters, and slice the tails in two halves or two
+pieces long wayes, as also the claws, season both with pepper,
+nutmeg and salt then make the pie, put butter in the bottom, lay on
+the slices, of conger, and then a layer of lobsters; thus do three
+or four times till the pie be full, then lay on a few whole cloves,
+and some butter; close it up and bake it, being baked liquor it with
+butter and white-wine, or only clarified butter. Make your pyes
+according to these forms.
+
+If to eat hot season it lightly, and being baked liquor it with
+butter, white-wine, slic't lemon, gooseberries, grapes, or
+barberries.
+
+
+  _To pickle Lobsters._
+
+Boil them in vinegar, white-wine, and salt, being boiled take them
+up and lay them by, then have some bay-leaves, rosemary tops,
+winter-savory, tyme, large mace, and whole pepper: boil these
+foresaid materials all together in the liquor with the lobsters, and
+some whole cloves; being boil'd, barrel them up in a vessel that
+will but just contain them, and pack them close, pour the liquor to
+them, herbs spices, and some lemon peels, close up the head of the
+kegg or firkin; and keep them for your use; when you serve them,
+serve them with spices, herbs, peels, and some of the liquor or
+pickle.
+
+
+  _To jelly Lobsters, Craw-fish, or Prawns._
+
+Take a tench being new, draw out the garnish at the gills, and cut
+out all the gills, it will boil the whiter, then set on as much
+clear water aswil conveniently boil it, season it with salt,
+wine-vinegar, five or six bay-leaves large mace, three or four whole
+cloves, and a faggot of sweet herbs bound up hard together: so soon
+as this preparative boils, put in the tench being clean wiped, do
+not scale it, being boil'd take it up and wash off all the loose
+scales, then strain the liquor through a jelly-bag, and put to it a
+piece of ising-glass being first washed and steeped for the purpose,
+boil it very cleanly, and run it through a jelly-bag; then having
+the fish taken out of the shells, lay them in a large clean dish,
+lay the lobsters in slices, and the craw fish and prawns whole, and
+run this jelly over them. You may make this jelly of divers colours,
+as you may see in the Section of Jellies, page 202.
+
+Garnish the dish of Jellies with lemon-peels cut in branches, long
+slices as you fancy, barberries, and fine coloured flowers.
+
+Or lard the lobsters with salt eel, or stick it with candied
+oranges, green citterns, or preserved barberries, and make the jelly
+sweet.
+
+
+  _To stew Crabs._
+
+Being boil'd take the meat out of the bodies or barrels, and save
+the great claws, and the small legs whole to garnish the dish,
+strain the meat with some claret wine, grated bread, wine-vinegar,
+nutmeg, a little salt, and a piece of butter; stew them together an
+hour on a soft fire in a pipkin, and being stewed almost dry, put in
+some beaten butter with juyce of oranges beaten up thick; then dish
+the shells being washed and finely cleansed, the claws and little
+legs round about them, put the meat into the shells, and so serve
+them.
+
+Sometimes you may use yolks of eggs strained with butter.
+
+
+  _To stew Crabs otherways._
+
+Being boil'd take the meat out of the shells, and put it in a pipkin
+with some claret wine, and wine vinegar, minced tyme, pepper, grated
+bread, salt, the yolks of two or three hard eggs strained or minced
+very small, some sweet butter, capers, and some large mace; stew it
+finely, rub the shells with a clove or two of garlick, and dish them
+as is shown before.
+
+
+  _Otherways._
+
+Take the meat out of the bodies, and put it in a pipkin with some
+cinamon, wine vinegar, butter, and beaten ginger, stew them and
+serve them as the former, dished with the legs about them.
+
+Sometimes you may add sugar to them, parboil'd grapes, gooseberries,
+or barberries, and in place of vinegar, juyce of oranges, and run
+them over with beaten butter.
+
+
+  _To butter Crabs._
+
+The Crabs being boil'd, take the meat out of the bodies, and strain
+it with the yolks of three or four hard eggs, beaten cinamon, sugar,
+claret-wine, and wine-vinegar, stew the meat in a pipkin with some
+good sweet butter the space of a quarter of an hour, and serve them
+as the former.
+
+
+  _Otherways._
+
+Being boil'd, take the meat out of the shells, as also out of the
+great claws, cut it into dice-work, & put both the meats into a
+pipkin, together with some white wine, juyce of oranges, nutmeg, and
+some slices of oranges, stew it two or three warms on the fire, and
+the shells being finely cleansed and dried, put the meat into them,
+and lay the legs round about them in a clean dish.
+
+
+  _To make a Hash of Crabs._
+
+Take two crabs being boil'd, take out the meat of the claws, and cut
+it into dice-work, mix it with the meat of the body, then have some
+pine-apple seed, and some pistaches or artichock-bottoms, boil'd,
+blanched, and cut into dice-work, or some asparagus boil'd and cut
+half an inch long; stew all these together with some claret wine,
+vinegar, grated nutmeg, salt, sweet butter, and the slices of an
+orange; being finely stewed, dish it on sippets, cuts, or lozenges
+of puff paste, and garnish it with fritters of arms, slic't lemon
+carved, barberries, grapes, or gooseberries, and run it over with
+beaten butter, and yolks of eggs beaten up thick together.
+
+
+  _To farce a Crab._
+
+Take a boil'd crab, take the meat out of the shell, and mince the
+claws with a good fresh eel, season it with cloves, mace, some sweet
+herbs chopped, and salt, mingle all together with some yolks of
+eggs, some grapes, gooseberries, or barberres, and sometimes boil'd
+artichocks in dice-work, or boil'd asparagus, some almond-paste, the
+meat of the body of the crab, and some grated bread, fill the shells
+with this compound, & make some into balls, bake them in a dish with
+some butter and white wine in a soft oven; being baked, serve them
+in a clean dish with a sauce made of beaten butter, large mace,
+scalded grapes, gooseberries, or barberries, or some slic't orange
+or lemon and some yolks of raw eggs dissolved with some white-wine
+or claret, and beat up thick with butter; brew it well together,
+pour it on the fish, and lay on some slic't lemon, stick the balls
+with some pistaches, slic't almonds, pine-apple-seed, or some pretty
+cuts in paste.
+
+
+  _To broil Crabs in Oyl or Butter._
+
+Take Crabs being boil'd in water and salt, steep them in oyl and
+vinegar, and broil them on a gridiron on a soft fire of embers, in
+the broiling baste them with some rosemary branches, and being
+broil'd serve them with the sauces they were boil'd with, oyl and
+vinegar, or beaten butter, vinegar, and the rosemary branches they
+were basted with.
+
+
+  _To fry Crabs._
+
+Take the meat out of the great claws being first boiled, flour and
+fry them, and take the meat out of the body strain half of it for
+sauce, and the other half to fry, and mix it with grated bread,
+almond paste, nutmeg, salt, and yolks of eggs, fry it in clarified
+butter, being first dipped in batter, put in a spoonful at a time;
+then make sauce with wine-vinegar, butter, or juyce of orange, and
+grated nutmeg, beat up the butter thick, and put some of the meat
+that was strained into the sauce, warm it and put it in a clean
+dish, lay the meat on the sauce, slices of orange over all, and run
+it over with beaten butter, fryed parsley, round the dish brim, and
+the little legs round the meat.
+
+
+  _Otherways._
+
+Being boil'd and cold, take the meat out of the claws, flour and fry
+them, then take the meat out of the body, butter it with butter
+vinegar, and pepper, and put it in a clean dish, put the fryed crab
+round about it, and run it over with beaten butter, juyce and slices
+of orange, and lay on it sage leaves fryed in batter, or fryed
+parsley.
+
+
+  _To bake Crabs in Pye, Dish, or Patty pan._
+
+Take four or five crabs being boil'd, take the meat out of the shell
+and claws as whole as you can, season it with nutmeg and salt
+lightly; then strain the meat that came out of the body, shells,
+with a little claret-wine, some cinamon, ginger, juyce of orange and
+butter, make the pie, dish, or patty pan, lay butter in the bottom,
+then the meat of the claws, some pistaches, asparagus, some bottoms
+of artichocks, yolks of hard eggs, large mace, grapes, gooseberries
+or barberries, dates of slic't orange, and butter, close it up and
+bake it, being baked, liquor it with the meat out of the body.
+
+
+  _Otherways._
+
+Mince them with a tench or fresh eel, and season it with sweet herbs
+minced small, beaten nutmeg, pepper, and salt, lightly season, and
+mingle the meat that was in the bodies of the crabs with the other
+seasoned fishes; mingle also with this foresaid meat some boil'd or
+roasted chesnuts, or artichocks, asparagus boil'd and cut an inch
+long, pistaches, or pine-apple-seed, and grapes, gooseberries or
+barberries, fill the pie, dish, or patty-pan, close it up and bake
+it, being baked, liquor it with juyce of oranges, some claret wine,
+good butter beat up thick, and the yolks of two or three eggs; fill
+up the pie, lay slices of an orange on it and stick in some lozenges
+of puff-paste, or branches of short paste.
+
+
+  _To make minced Pies of a Crab._
+
+Being boil'd, mince the legs, and strain the meat in the body with
+two or three yolks of eggs, mince also some sweet herbs and put to
+it some almond-paste or grated bread, a minced onion, some fat eel
+cut like little dice, or some fat belly of salmon; mingle it all
+together, and put it in a pie made according to this form, season it
+with nutmeg, pepper, salt, currans, and barberries, grapes, or
+gooseberries, mingle also some butter, and fill your pie, bake it,
+and being baked, liquor it with beaten butter and white wine. Or
+with butter, sugar, cinamon, sweet herbs chopped, and verjuyce.
+
+
+  _To dress Tortoise._
+
+Cast off the head, feet, and tail, and boil it in water, wine, and
+salt, being boil'd, pull the shell asunder, and pick the meat from
+the skins, and the gall from the liver, save the eggswhole if a
+female, and stew the eggs, meat and liver in a dish with some grated
+nutmeg, a little sweet herbs minced small, and some sweet butter,
+stew it up, and serve it on fine sippets, cover the meat with the
+upper shell of the tortoise, and slices or juyce of orange.
+
+Or stew them in a pipkin with some butter, whitewine some of the
+broth, a whole onion or two, tyme, parsley, winter savory, and
+rosemary minc't, being finely stewed serve them on sippets, or put
+them in the shells, being cleansed; or make a fricase in a
+frying-pan with 3 or four yolks of eggs and some of the shells
+amongst them, and dress them as aforesaid.
+
+
+  _To dress Snails._
+
+Take shell snails, and having water boil'd, put them in, then pick
+them out of the shells with a great pin into a bason, cast salt to
+them, scour the slime from them, and after wash them in two or three
+waters; being clean scowred, dry them with a clean cloth; then have
+rosemary, tyme, parsley, winter-savory, and pepper very small, put
+them into a deep bason or pipkin, put to them some salt, and good
+sallet oyl, mingle all together, then have the shells finely
+cleansed, fill them, and set them on a gridiron, broil them upon the
+embers softly, and being broil'd, dish four or five dozen in a dish,
+fill them up with oyl, and serve them hot.
+
+
+  _To stew Snails._
+
+Being well scowred and cleansed as aforesaid, put to them some
+claret wine and vinegar, a handful of capers, mace, pepper, grated
+bread, a little minced tyme, salt, and the yolks of two or 3 hard
+eggs minced; let all these stew together till you think it be
+enough, then put in a good piece of butter, shaking it together,
+heat the dish, and rub it with a clove of garlick, put them on fine
+sippets of French bread, pour on the snails, and some barberries, or
+slic't lemons.
+
+
+  _Otherways._
+
+Being cleansed, fry them in oyl or clarified butter, with some
+slices of a fresh eel, and some fried sage leaves; stew them in a
+pipkin with some white-wine, butter, and pepper, and serve them on
+sippets with beaten butter, and juyce of oranges.
+
+
+  _Otherways._
+
+Being finely boil'd and cleansed, fry them in clarified butter;
+being fryed take them up, and put them in a pipkin, put to them some
+sweet butter chopped parsley, white or claret wine, some grated
+nutmeg, slices of orange, and a little salt; stew them well
+together, serve them on sippets; and then run them over with beaten
+butter, and slices of oranges.
+
+
+  _To fry Snails._
+
+Take shell snails in _January_, _February_, or, _March_, when they
+be closed up, boil them in a skillet of boiling water, and when they
+be tender boil'd, take them out of the shell with a pin, cleanse
+them from the slime, flour them, and fry them; being fryed, serve
+them in a clean dish, with butter, vinegar, fryed parsley, fryed
+onions, or ellicksander leaves fryed, or served with beaten butter,
+and juyce of orange, or oyl, vinegar, and slic't lemon.
+
+
+  _Otherways._
+
+Fry them in oyl and butter, being finely cleansed, and serve them
+with butter, vinegar, and pepper, or oyl, vinegar, and pepper.
+
+
+  _To make a Hash of Snails._
+
+Being boil'd and cleansed, mince them small, put them in a pipkin
+with some sweet herbs minced, the yolks of hard eggs, some whole
+capers, nutmeg, pepper, salt, some pistaches, and butter, or oyl;
+being stewed the space of half an hour on a soft fire; then have
+some fried toasts of French bread, lay some in the bottom, and some
+round the meat in the dish.
+
+
+  _To dress Snails in a Pottage._
+
+Wash them very well in many waters, then put them in an earthen pan,
+or a wide dish, put as much water as will cover them, and set your
+dish on some caols; when they boil take them out of the shells, and
+scowr them with water and salt three or four times, then put them in
+a pipkin with water and salt, and let them boil a little, then take
+them out of the water, and put them in a dish with some excellent
+sallet oyl; when the oyl boils put in three or four slic't onions,
+and fry them, put the snails to them, and stew them well together,
+then put the oyl snails and onions all together in a pipkin of a fit
+size for them, and put as much warm water to them as will make a
+pottage, with some salt, and so let them stew three or four hours,
+then mince tyme, parsley, pennyroyal, and the like herbs; when they
+are minced, beat them to green sauce in a mortar, put in some crumbs
+of bread soakt with that broth or pottage, some saffron and beaten
+cloves; put all in to the snails, and give them a warm or 2, and
+when you serve them up, squeeze in the juyce of a lemon, put in a
+little vinegar, and a clove of garlick amongst the herbs, and beat
+them in it; serve them up in a dish with sippets in the bottom
+of it.
+
+This pottage is very nourishing, and excellent good against a
+Consumption.
+
+
+  _To bake Snails._
+
+Being boil'd and scowred, season them with nutmeg, pepper, and salt,
+put them into a pie with some marrow, large mace, a raw chicken cut
+in pieces, some little bits of lard and bacon, the bones out, sweet
+herbs chopped, slic't lemon, or orange and butter; being full, close
+it up and bake it, and liquor it with butter and white-wine.
+
+
+  _To bake Frogs._
+
+Being flayed, take the hind legs, cut off the feet, and season them
+with nutmeg, pepper, and salt, put them in a pye with some sweet
+herbs chopped small, large mace, slic't lemon, gooseberries, grapes,
+or barberries, pieces of skirrets, artichocks, potatoes, or
+parsnips, and marrow; close it up and bake it; being baked, liquor
+it with butter, and juyce of orange, or grape-verjuyce.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XX.
+
+  _To make all manner of Pottages for Fish-Days._
+
+
+  _French Barley Pottage._
+
+Cleanse the barley from dust, and put it in boiling milk, being
+boil'd down, put in large mace, cream, sugar, and a little salt,
+boil it pretty thick, then serve it in a dish, scrape sugar on it,
+and trim the dish sides.
+
+
+  _Otherways._
+
+Boil it in fair water, scum it, and being almost boil'd, put to it
+some saffron, or disolved yolks of eggs.
+
+
+  _To make Gruel Pottage the best way for service._
+
+Pick your oatmeal, and boil it whole on a stewing fire; being tender
+boil'd, strain it through a strainer, then put it into a clean
+pipkin with fair boiling water, make it pretty thick of the strained
+oatmeal, and put to it some picked raisins of the sun well washed,
+some large mace, salt, and a little bundle of sweet herbs, with a
+little rose-water and saffron; set it a stewing on a fire of
+charcoal, boil it with sugar till the fruit be well allom'd, then
+put to it butter and the yolks of three or four eggs strained.
+
+
+  _Otherways._
+
+Good herbs and oatmel chopped, put them into boiling liquor in a
+pipkin, pot, or skillet, with some salt, and being boil'd put to it
+butter.
+
+
+  _Otherways._
+
+With a bundle of sweet herbs and oatmeal chopped, some onions and
+salt, seasoned as before with butter.
+
+
+  _To make Furmety._
+
+Take wheat and wet it, then beat it in a sack with a wash beetle,
+being finely hulled and cleansed from the dust and hulls, boil it
+over night, and let it soak on a soft fire all night; then next
+morning take as much as will serve the turn, put it in a pipkin,
+pan, or skillet, and put it a boiling in cream or milk, with mace,
+salt, whole cinamon, and saffron, or yolks of eggs, boil it thick
+and serve it in a clean scowred dish, scrape on sugar, and trim the
+dish.
+
+
+  _To make Rice Pottage._
+
+Pick the rice and dust it clean, then wash it, and boil it in water
+or milk; being boil'd down, put to it some cream, large mace, whole
+cinamon, salt, and sugar; boil it on a soft stewing fire, and serve
+it in a fair deep dish, or a standing silver piece.
+
+
+  _Otherways._
+
+Boil'd rice strained with almond milk, and seasoned as the former.
+
+
+  _Milk Pottage._
+
+Boil whole oatmel, being cleanly picked, boil it in a pipkin or pot,
+but first let the water boil; being well boil'd and tender, put in
+milk or cream, with salt, and fresh butter, _&c._
+
+
+  _Ellicksander Pottage._
+
+Chop ellicksanders and oatmeal together, being picked and washed,
+then set on a pipkin with fair water, and when it boils, put in your
+herbs, oatmeal, and salt, boil it on a soft fire, and make it not
+too thick, being almost boil'd put in some butter.
+
+
+  _Pease Pottage._
+
+Take green pease being shelled and cleansed, put them in a pipkin of
+fair boiling water; when they be boil'd and tender, take and strain
+some of them, and thicken the rest, put to them a bundle of sweet
+herbs, or sweet herbs chopped, salt, and butter; being through
+boil'd dish them, and serve them in a deep clean dish with salt and
+sippets about them.
+
+
+  _Otherways._
+
+Put them into a pipkin or skillet of boiling milk or cream, put to
+them two or three sprigs of mint, and salt; being fine and tender
+boil'd, thick them with a little milk and flour.
+
+
+  _Dry or old Pease Pottage._
+
+Take the choicest pease, (that some call seed way pease) commonly
+they be a little worm eaten, (those are the best boiling pease) pick
+and wash them, and put them in boiling liquor in a pot or pipkin;
+being tender boil'd take out some of them, strain them, and set them
+by for your use; then season the rest with salt, a bundle of mint
+and butter, let them stew leisurely, and put to them some pepper.
+
+
+  _Strained Pease Pottage._
+
+Take the former strained pease-pottage, put to them salt, large
+mace, a bundle of sweet herbs, and some pickled capers; stew them
+well together, then serve them in a deep dish clean scowred, with
+thin slices of bread in the bottom, and graced manchet to
+garnish it.
+
+
+  _An excellent stewed Broth for Fish-Day._
+
+Set a boiling some fair water in a pipkin, then strain some oatmeal
+and put to it, with large mace, whole cinamon, salt, a bundle of
+sweet herbs, some strained and whole prunes, and some raisins of the
+sun; being well stewed on a soft fire, and pretty thick, put in some
+claret-wine and sugar, serve it in a clear scowred deep dish or
+standing piece, and scrape on sugar.
+
+
+  _Onion Pottage._
+
+Fry good store of slic't onions, then have a pipkin of boiling
+liquor over the fire, when the liquor boils put in the fryed onions,
+butter and all, with pepper and salt; being well stewed together,
+serve it on sops of French bread or pine-molet.
+
+
+  _Almond Pottage._
+
+Take a pound of almond-paste, and strain it with some new milk; then
+have a pottle of cream boiling in a pipkin or skillet, put in the
+milk; and almonds with some mace, salt, and sugar; serve it in a
+clean dish on sippets of French bread, and scrape on sugar.
+
+
+  _Otherways._
+
+Strain them with fair water, and boil them with mace, salt, and
+sugar, (or none) add two or three yolks of eggs dissolved, or
+saffron; and serve it as before.
+
+
+  _Almond Caudle._
+
+Strain half a pound of almonds being blanched and stamped, strain
+them with a pint of good ale, then boil it with slices of fine
+manchet, large mace, and sugar; being almost boil'd put in three or
+four spoonfuls of sack.
+
+
+  _Oatmeal Caudle._
+
+Boil ale, scum it, and put in strained oatmeal, mace, sugar, and
+diced bread, boil it well, and put in two or three spoonfuls of
+sack, white-wine or claret.
+
+
+  _Egg Caudle._
+
+Boil ale or beer, scum it, and put to it two or three blades of
+large mace, some sliced manchet and sugar; then dissolve four or
+five yolks of eggs with some sack, claret or white-wine, and put it
+into the rest with a little grated nutmeg; give it a warm, and
+serve it.
+
+
+  _Sugar, or Honey Sops._
+
+Boil beer or ale, scum it, and put to it slices of fine manchet,
+large mace, sugar, or honey; sometimes currans, and boil all well
+together.
+
+
+  _To make an Alebury._
+
+Boil beer or ale, scum it, and put in some mace, and a bottom of a
+manchet, boil it well, then put in some sugar.
+
+
+  _Buttered Beer._
+
+Take beer or ale and boil it, then scum it, and put to it some
+liquorish and anniseeds, boil them well together; then have in a
+clean flaggon or quart pot some yolks of eggs well beaten with some
+of the foresaid beer, and some good butter; strain your butter'd
+beer, put it in the flaggon, and brew it with the butter and eggs.
+
+
+  _Buttered Beer or Ale otherways._
+
+Boil beer or ale and scum it, then have six eggs, whites and all,
+and beat them in a flaggon or quart pot with the shells, some
+butter, sugar, and nutmeg, put them together, and being well brewed,
+drink it when you go to bed.
+
+
+  _Otherways._
+
+Take three pints of beer or ale, put five yolks of eggs to it,
+strain them together, and set it in a pewter pot to the fire, put to
+it half a pound of sugar, a penniworth of beaten nutmeg, as much
+beaten cloves, half an ounce of beaten ginger, and bread it.
+
+
+  _Panado's._
+
+Boil fair water in a skillet, put to it grated bread or cakes, good
+store of currans, mace and whole cinamon: being almost boil'd and
+indifferent thick, put in some sack or white wine, sugar, some
+strained yolks of eggs.
+
+Otherways with slic't bread, water, currans, and mace, and being
+well boil'd, put to it some sugar, white-wine, and butter.
+
+
+_To make a Compound Posset of Sack, Claret, White-Wine, Ale, Beer,
+or Juyce of Oranges,_ &c.
+
+Take twenty yolks of eggs with a little cream, strain them, and set
+them by; then have a clean scowred skillet, and put into it a pottle
+of good sweet cream, and a good quantity of whole cinamon, set it a
+boiling on a soft charcoal fire, and stir it continually; the cream
+having a good taste of the cinamon, put in the strained eggs and
+cream into your skillet, stir them together, and give them a warm,
+then have some sack in a deep bason or posset-pot, good store of
+fine sugar, and some sliced nutmeg; the sack and sugar being warm,
+take out the cinamon, and pour your eggs and cream very high in to
+the bason, that it may spatter in it, then strow on loaf sugar.
+
+
+  _To make a Posset simple._
+
+Boil your milk in a clean scowred skillet, and when it boils take it
+off, and warm in the pot, bowl, or bason some sack, claret, beer,
+ale, or juyce of orange; pour it into the drink, but let not your
+milk be too hot, for it will make the curd hard, then sugar it.
+
+
+  _Otherways._
+
+Beat a good quantity of sorrel, and strain it with any of the
+foresaid liquors, or simply of it self, then boil some milk in a
+clean scowred skillet, being boil'd, take it off and let it cool,
+then put it to your drink, but not too hot, for it will make the
+curd tuff.
+
+
+  _Possets of Herbs otherways._
+
+Take a fair scowred skillet, put in some milk into it, and some
+rosemary, the rosemary being well boil'd in it, take it out and have
+some ale or beer in a pot, put to it the milk and sugar, (or none.)
+
+Thus of tyme, carduus, cammomile, mint, or marigold flowers.
+
+
+  _To make French Puffs._
+
+Take spinage, tyme, parsley, endive, savory and marjoram, chop or
+mince them small; then have twenty eggs beaten with the herbs, that
+the eggs may be green, some nutmeg, ginger, cinamon, and salt; then
+cut a lemon in slices, and dip it in batter, fry it, and put a
+spoonful on every slice of lemon, fry it finely in clarified butter,
+and being fryed, strow on sack, or claret, and sugar.
+
+
+  _Soops or butter'd Meats of Spinage._
+
+Take fine young spinage, pick and wash it clean; then have a skillet
+or pan of fair liquor on the fire, and when it boils, put in the
+spinage, give it a warm or two, and take it out into a cullender,
+let it drain, then mince it small, and put it in a pipkin with some
+slic't dates, butter, white-wine, beaten cinamon, salt, sugar, and
+some boil'd currans; stew them well together, and dish them on
+sippets finely carved, and about it hard eggs in halves or quarters,
+not too hard boil'd, and scrape on sugar.
+
+
+  _Soops of Carrots._
+
+Being boil'd, cleanse, stamp, and season them in all points as
+before; thus also potatoes, skirrets, parsnips, turnips, Virginia
+artichocks, onions, or beets, or fry any of the foresaid roots being
+boil'd and cleansed, or peeled, and floured, and serve them with
+beaten butter and sugar.
+
+
+  _Soops of Artichocks, Potatoes, Skirrets, or Parsnips._
+
+Being boil'd and cleansed, put to them yolks of hard eggs, dates,
+mace, cinamon, butter, sugar, white-wine, salt, slic't lemon, grapes
+gooseberries, or barberries; stew them together whole, and being
+finely stewed, serve them on carved sippets in a clean scowred dish,
+and run it over with beaten butter and scraped sugar.
+
+
+  _To butter Onions._
+
+Being peeled, put them into boiling liquor, and when they are
+boil'd, drain them in a cullender, and butter them whole with some
+boil'd currans, butter, sugar, and beaten cinamon, serve them on
+fine sippets, scrape on sugar, and run them over with beaten butter.
+
+
+  _Otherways._
+
+Take apples and onions, mince the onions and slice the apples, put
+them in a pot, but more apples, than onions, and bake them with
+houshold bread, close up the pot with paste or paper; when you use
+them, butter them with butter, sugar, and boil'd currans, serve them
+on sippets, and scrape on sugar and cinamon.
+
+
+  _Buttered Sparagus._
+
+Take two hundred of sparagus, scrape the roots clean and wash them,
+then take the heads of an hundred and lay them even, bind them hard
+up into a bundle, and so likewise of the other hundred; then have a
+large skillet of fair water, when it boils put them in, and boil
+them up quick with some salt; being boil'd drain them, and serve
+them with beaten butter and salt about the dish, or butter and
+vinegar.
+
+
+  _Buttered Colliflowers._
+
+Have a skillet of fair water, and when it boils put in the whole
+tops of the colliflowers, the root being cut away, put some salt to
+it; and being fine and tender boiled dish it whole in a dish, with
+carved sippets round about it, and serve it with beaten butter and
+water, or juyce of orange and lemon.
+
+
+  _Otherways._
+
+Put them into boiling milk, boil them tender, and put to them a
+little mace and salt; being finely boil'd, serve them on carved
+sippets, the yolk of an egg or two, some boil'd raisins of the sun,
+beaten butter, and sugar.
+
+
+  _To butter Quinces._
+
+Roast or boil them, then strain them with sugar and cinamon, put
+some butter to them, warm them together, and serve them on fine
+carved sippets.
+
+
+  _To butter Rice._
+
+Pick the rice and sift it, and when the liquor boils, put it in and
+scum it, boil it not too much, then drain it, butter it, and serve
+it on fine carved sippets, and scraping sugar only, or sugar and
+cinamon.
+
+Butter wheat, and French barley, as you do rice, but hull your wheat
+and barley, wet the wheat and beat it in a sack with a wash-beetle,
+fan it, and being clean hulled, boil it all night on a soft fire
+very tender.
+
+
+  _To butter Gourds, Pumpions, Cucumbers or Muskmelons._
+
+Cut them into pieces, and pare and cleanse them; then have a boiling
+pan of water, and when it boils put in the pumpions, _&c._ with some
+salt, being boil'd, drain them well from the water, butter them, and
+serve them on sippets with pepper.
+
+
+  _Otherways._
+
+Bake them in an oven, and take out the seed at the top, fill them
+with onions, slic't apples, butter, and salt, butter them, and serve
+them on sippets.
+
+
+  _Otherways._
+
+Fry them in slices, being cleans'd & peel'd, either floured or in
+batter; being fried, serve them with beaten butter, and vinegar, or
+beaten butter and juyce of orange, or butter beaten with a little
+water, and served in a clean dish with fryed parsley, elliksanders,
+apples, slic't onions fryed, or sweet herbs.
+
+
+  _To make buttered Loaves._
+
+Season a pottle of flour with cloves, mace, and pepper, half a pound
+of sweet butter melted, and half a pint of ale-yeast or barm mix't
+with warm milk from the cow and three or four eggs to temper all
+together, make it as soft as manchet paste, and make it up into
+little manchets as big as an egg, cut and prick them, and put them
+on a paper, bake them like manchet, with the oven open, they will
+ask an hours baking; being baked melt in a great dish a pound of
+sweet butter, and put rose-water in it, draw your loaves, and pare
+away the crust then slit them in three toasts, and put them in
+melted butter, turn them over and over in the butter, then take a
+warm dish, and put in the bottom pieces, and strow on sugar in a
+good thickness, then put in the middle pieces, and sugar them
+likewise, then set on the tops and scrape on sugar, and serve five
+or six in a dish. If you be not ready to send them in, set them in
+the oven again, and cover them with a paper to keep them from
+drying.
+
+
+  _To boil French Beans or Lupins._
+
+First take away the tops of the cods and the strings, then have a
+pan or skillet of fair water boiling on the fire, when it boils put
+them in with some salt, and boil them up quick; being boil'd serve
+them with beaten butter in a fair scowred dish, and salt about it.
+
+
+  _To boil Garden Beans._
+
+Being shelled and cleansed, put them into boiling liquor with some
+salt, boil them up quick, and being boiled drain away the liquor and
+butter them, dish them in a dish like a cross, and serve them with
+pepper and salt on the dish side.
+
+Thus also green pease, haslers, broom-buds, or any kind of pulse.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XXI.
+
+  _The exactest Ways for the Dressing of Eggs._
+
+
+  _To make Omlets divers Ways._
+
+  _The First Way._
+
+Break six, eight, or ten eggs more or less, beat them together in a
+dish, and put salt to them; then put some butter a melting in a
+frying pan, and fry it more or less, according to your discretion,
+only on one side or bottom.
+
+You may sometimes make it green with juyce of spinage and sorrel
+beat with the eggs, or serve it with green sauce, a little vinegar
+and sugar boil'd together, and served up on a dish with the Omlet.
+
+
+  _The Second Way._
+
+Take twelve eggs, and put to them some grated white bread finely
+searsed, parsley minced very small, some sugar beaten fine, and fry
+it well on both sides.
+
+
+  _The Third Way._
+
+Fry toasts of manchet, and put the eggs to them being beaten and
+seasoned with salt, and some fryed; pour the butter and fryed
+parsley over all.
+
+
+  _The Fourth Way._
+
+Take three or four pippins, cut them in round slices, and fry them
+with a quarter of a pound of butter, when the apples are fryed, pour
+on them six or seven eggs beaten with a little salt, and being
+finely fryed, dish it on a plate-dish, or dish, and strow on sugar.
+
+
+  _The Fifth Way._
+
+Mix with the eggs pine-kernels, currans, and pieces of preserved
+lemons, being fried, roul it up like a pudding, and sprinkle it with
+rose-water, cinamon water, and strow on fine sugar.
+
+
+  _The Sixth Way._
+
+Beat the eggs, and put to them a little cream, a little grated
+bread, a little preserved lemon-peel minced or grated very small,
+and use it as the former.
+
+
+  _The Seventh Way._
+
+Take a quarter of a pound of interlarded bacon, take it from the
+rinde, cut it into dice-work, fry it, and being fried, put in some
+seven or eight beaten eggs with some salt, fry them, and serve them
+with some grape-verjuyce.
+
+
+  _The Eighth Way._
+
+With minced bacon among the eggs fried and beaten together, or with
+thin slices of interlarded bacon, and fryed slices of bread.
+
+
+  _The Ninth way._
+
+Made with eggs and a little cream.
+
+
+  _The Tenth Way._
+
+Mince herbs small, as lettice, bugloss, or borrage, sorrel, and
+mallows, put currans to them, salt, and nutmeg, beat all these
+amongst the herbs, and fry them with sweet butter, and serve it with
+cinamon and sugar, or fried parsley only; put the eggs to it in the
+pan.
+
+
+  _The Eleventh Way._
+
+Mince some parsley very small being short and fine picked, beat it
+amongst the eggs, and fry it. Or fry the parsley being grosly cut,
+beat the eggs, and pour it on.
+
+
+  _The Twelfth Way._
+
+Mince leeks very small, beat them with the eggs and some salt, and
+fry them.
+
+
+  _The Thirteenth Way._
+
+Take endive that is very white, cut it grosly, fry it with nutmeg,
+and put the eggs to it, or boil it being fried, and serve it with
+sugar.
+
+
+  _The Fourteenth Way._
+
+Slice cheese very thin, beat it with the eggs, and a little salt,
+then melt some butter in the pan, and fry it.
+
+
+  _The Fifteenth Way._
+
+Take six or eight eggs, beat them with salt, and make a stuffing,
+with some pine kernels, currans, sweet herbs, some minced fresh
+fish, or some of the milts of carps that have been fried or boiled
+in good liquor, and some mushrooms half boiled and sliced; mingle
+all together with some yolks or whites of eggs raw, and fill up
+great cucumbers therewith being cored, fill them up with the
+foresaid farsing, pare them, and bake them in a dish, or stew them
+between two deep basons or deep dishes; put some butter to them,
+some strong broth of fish, or fair water, some verjuyce or vinegar,
+and some grated nutmeg, and serve them on a dish with sippets.
+
+
+  _The Sixteenth Way, according to the Turkish Mode._
+
+Take the flesh of a hinder part of a hare, or any other venison and
+mince it small with a little fat bacon, some pistaches or pine-apple
+kernels, almonds, Spanish or hazle nuts peeled, Spanish chesnuts or
+French chesnuts roasted and peeled, or some crusts of bread cut in
+slices, and rosted like unto chesnuts; season this minced stuff with
+salt, spices, and some sweet herbs; if the flesh be raw, add
+thereunto butter and marrow, or good sweet suet minced small and
+melted in a skillet, pour it into the seasoned meat that is minced,
+and fry it, then melt some butter in a skillet or pan, and make an
+omlet thereof; when it is half fried, put to the minced meat, and
+take the omlet out of the frying-pan with a skimmer, break it not,
+and put it in a dish that the minced meat may appear uppermost, put
+some gravy on the minced meat, and some grated nutmeg, stick some
+sippets of fryed manchet on it, and slices of lemon. Roast meat is
+the best for this purpose.
+
+
+  _The Seventeenth Way._
+
+Take the kidneys of a loin of veal after it hath been well roasted,
+mince it together with its fat, and season it with salt, spices, and
+some time, or other sweet herbs, add thereunto some fried bread,
+some boil'd mushrooms or some pistaches, make an omlet, and being
+half fried, put the minced meat on it.
+
+Fry them well together, and serve it up with some grated nutmeg and
+sugar.
+
+
+  _The Eighteenth Way._
+
+Take a carp or some other fish, bone it very well, and add to it
+some milts of carps, season them with pepper and salt, or with other
+spices; add some mushrooms, and mince them all together, put to them
+some apple-kernels, some currans, and preserved lemons in pieces
+shred very small: fry them in a frying-pan or tart-pan, with some
+butter, and being fryed make an omlet. Being half fried, put the
+fried fish on it, and dish them on a plate, rowl it round, cut it at
+both ends, and spread them abroad, grate some sugar on it, and
+sprinkle on rose-water.
+
+
+  _The Nineteenth Way._
+
+Mince all kind of sweet herbs, and the yolks of hard eggs together,
+some currans, and some mushrooms half boil'd, being all minced cover
+them over, fry them as the former, and strow sugar and cinamon
+on it.
+
+
+  _The Twentieth Way._
+
+Take young and tender sparagus, break or cut them in small pieces,
+and half fry them brown in butter, put into them eggs beaten with
+salt, and thus make your omlet.
+
+Or boil them in water and salt, then fry them in sweet butter, put
+the eggs to them, and make an omlet, dish it, and put a drop or two
+of vinegar, or verjuyce on it.
+
+Sometimes take mushrooms, being stewed make an omlet, and sprinkle
+it with the broth of the mushrooms, and grated nutmeg.
+
+
+  _The one and Twentieth Way._
+
+Slice some apples and onions, fry them, but not too much, and beat
+some six or eight eggs with some salt, put them to the apples and
+onions, and make an omlet, being fried, make sauce with vinegar or
+grape-verjuyce, butter, sugar, and mustard.
+
+  _To dress hard Eggs divers ways._
+
+  _The First Way._
+
+Put some butter into a dish, with some vinegar or verjuyce, and
+salt; the butter being melted, put in two or three yolks of hard
+eggs, dissolve them on the butter and verjuice for the sauce; then
+have hard eggs, part them in halves or quarters, lay them in the
+sauce, and grate some nutmeg over them, or the crust of white-bread.
+
+
+  _The Second Way._
+
+Fry some parsley, some minced leeks, and young onions, when you have
+fried them pour them into a dish, season them with salt and pepper,
+and put to them hard eggs cut in halves, put some mustard to them,
+and dish the eggs, mix the sauce well together, and pour it hot on
+the eggs.
+
+
+  _The Third Way._
+
+The eggs being boil'd hard, cut them in two, or fry them in butter
+with flour and milk or wine; being fried, put them in a dish, put to
+them salt, vinegar, and juyce of lemon, make a sweet sauce for it
+with some sugar, juyce of lemon, and beaten cinamon.
+
+
+  _The Fourth Way._
+
+Cut hard eggs in twain, and season them with a white sauce made in a
+frying-pan with the yolks of raw eggs; verjuyce and white-wine
+dissolved together, and some salt, a few spices, and some sweet
+herbs, and pour this sauce over the eggs.
+
+
+  _The Fifth Way in the Portugal Fashion._
+
+Fry some parsley small minced, some onions or leeks in fresh butter,
+being half fried, put into them hard eggs cut into rounds, a handful
+of mushrooms well picked, washed and slic't, and salt, fry all
+together, and being almost fried, put some vinegar to them, dish
+them, and grate nutmeg on them, sippet them, and on the sippets
+slic't lemons.
+
+
+  _The Sixth Way._
+
+Take sweet herbs, as purslain, lettice, borrage, sorrel, parsley,
+chervil & tyme, being well picked and washed mince them very small,
+and season them with cloves, pepper, salt, minced mushrooms, and
+some grated cheese, put to them some grated nutmeg, crusts of
+manchet, some currans, pine-kernels, and yolks of hard eggs in
+quarters, mingle all together, fill the whites, and stew them in a
+dish, strow over the stuff being fryed with some butter, pour the
+fried farce over the whites being dished, and grate some nutmeg, and
+crusts of manchet.
+
+Or fry sorrel, and put it over the eggs.
+
+
+  _To butter a Dish of Eggs._
+
+Take twenty eggs more or less, whites and yolks as you please, break
+them into a silver dish, with some salt, and set them on a quick
+charcoal fire, stir them with a silver spoon, and being finely
+buttered put to them the juyce of three or four oranges, sugar,
+grated nutmeg, and sometimes beaten cinamon, being thus drest,
+strain them at the first, or afterward being buttered.
+
+
+  _To make a Bisk of Eggs._
+
+Take a good big dish, lay a lay of slices of cheese between two lays
+of toasted cheat bread, put on them some clear mutton broth, green
+or dry pease broth, or any other clear pottage that is seasoned with
+butter and salt, cast on some chopped parsley grosly minced, and
+upon that some poached eggs.
+
+Or dress this dish whole or in pieces, lay between some carps, milts
+fried, boil'd, or stewed, as you do oysters, stewed and fried
+gudgeons, smelts, or oysters, some fried and stewed capers,
+mushrooms, and such like junkets.
+
+Sometimes you may use currans, boil'd or stewed prunes, and put to
+the foresaid mixture, with some whole cloves, nutmegs, mace, ginger,
+some white-wine, verjuyce, or green sauce, some grated nutmeg over
+all, and some carved lemon.
+
+
+  _Eggs in Moon shine._
+
+Break them in a dish upon some butter and oyl melted or cold, strow
+on them a little salt, and set them on a chafing dish of coals make
+not the yolks too hard, and in the doing cover them, and make a
+sauce for them of an onion cut into round slices, and fried in sweet
+oyl or butter, then put to them verjuyce, grated nutmeg, a little
+salt, and so serve them.
+
+
+  _Eggs in Moon shine otherways._
+
+Take the best oyl you can get, and set it over the fire on a silver
+dish, being very hot, break in the eggs, and before the yolks of the
+eggs do become very hard, take them up and dish them in a clean
+dish; then make the sauce of fryed onions in round slices, fryed in
+oyl or sweet butter, salt, and some grated nutmeg.
+
+
+  _Otherways._
+
+Make a sirrup of rose-water, sugar, sack, or white-wine, make it in
+a dish and break the yolks of the eggs as whole as you can, put them
+in the boiling sirrup with some ambergriece, turn them and keep them
+one from the other, make them hard, and serve them in a little dish
+with sugar and cinamon.
+
+
+  _Otherways._
+
+Take a quarter of a pound of good fresh butter, balm it on the
+bottom of a fine clean dish, then break some eight or ten eggs upon
+it, sprinkle them with a little salt, and set them on a soft fire
+till the whites and yolks be pretty clear and stiff, but not too
+hard, serve them hot, and put on them the juyce of oranges and
+lemons.
+
+Or before you break them put to the butter sprigs of rosemary, juyce
+of orange, and sugar; being baked on the embers, serve them with
+sugar and beaten cinamon, and in place of orange, verjuyce.
+
+
+  _Eggs otherways._
+
+Fry them whole in clarified butter with sprigs of rosemary under,
+fry them not too hard, and serve them with fried parsley on them,
+vinegar, butter, and pepper.
+
+
+  _To dress Eggs in the Spanish Fashion, called, wivos me quidos._
+
+Take twenty eggs fresh and new and strain them with a quarter of a
+pint of sack, claret, or white-wine, a quarter of sugar, some grated
+nutmeg, and salt; beat them together with the juyce of an orange,
+and put to them a little musk (or none) set them over the fire, and
+stir them continually till they be a little thick, (but not too
+much) serve them with scraping sugar being put in a clean warm dish,
+on fine toasts of manchet soaked in juyce of orange and sugar, or in
+claret, sugar, or white-wine, and shake the eggs with orange,
+comfits, or muskedines red and white.
+
+
+  _To dress Eggs in the Portugal Fashion._
+
+Strain the yolks of twenty eggs, and beat them very well in a dish,
+put to them some musk and rose-water made of fine sugar, boil'd
+thick in a clean skillet, put in the eggs, and stew them on a soft
+fire; being finely stewed, dish them on a French plate in a clean
+dish, scrape on sugar, and trim the dish with your finger.
+
+
+  _Otherways._
+
+Take twenty yolks of eggs, or as many whites, put them severally
+into two dishes, take out the cocks tread, and beat them severally
+the space of an hour; then have a sirrup made in two several
+skillets, with half a pound a piece of double refined sugar, and a
+little musk and ambergriece bound up close in a fine rag, set them a
+stewing on a soft fire till they be enough on both sides, then dish
+them on a silver plate, and shake them with preserved pistaches,
+muskedines white and red, and green citron slic't.
+
+Put into the whites the juyce of spinage to make them green.
+
+
+  _To dress Eggs called in French _A-la-Hugenotte_,
+    or, the Protestant-way._
+
+Break twenty eggs, beat them together, and put to them the pure
+gravy of a leg of mutton or the gravy of roast beef, stir and beat
+them well together over a chafing-dish of coals with a little salt,
+add to them also juyce of orange and lemon, or grape verjuyce; then
+put in some mushrooms well boil'd and seasoned. Observe as soon as
+your eggs are well mixed with the gravy and the other ingredients,
+then take them off from the fire, keeping them covered a while, then
+serve them with some grated nutmeg over them.
+
+Sometimes to make them the more pleasing and toothsome, strow some
+powdered ambergriece, and fine loaf sugar scraped into them, and so
+serve them.
+
+
+  _To dress Eggs in Fashion of a Tansie._
+
+Take twenty yolks of eggs, and strain them on flesh days with about
+half a pint of gravy, on fish days with cream and milk, and salt,
+and four mackerooms small grated, as much bisket, some rose-water,
+a little sack or claret, and a quarter of a pound of sugar, put
+these things to them with a piece of butter as big as a walnut, and
+set them on a chafing-dish with some preserved citron or lemon
+grated, or cut into small pieces or little bits and some pounded
+pistaches; being well buttered dish it on a plate, and brown it with
+a hot fire-shovel, strow on fine sugar, and stick it with preserved
+lemon-peel in thin slices.
+
+
+  _Eggs and almonds._
+
+Take twenty eggs and strain them with half a pound of almond-paste,
+and almost half a pint of sack, sugar, nutmeg, and rose-water, set
+them on the fire, and when they be enough, dish them on a hot dish
+without toast, stick them with blanched and slic't almond, and
+wafers, scrape on fine sugar, and trim the dish with your finger.
+
+
+  _To broil Eggs._
+
+Take an oven peel, heat it red hot, and blow off the dust, break the
+eggs on it, and put them into a hot oven, or brown them on the top
+with a red hot fire shovel; being finely broil'd, put them into a
+clean dish, with some gravy, a little grated nutmeg, and elder
+vinegar; or pepper, vinegar, juyce of orange, and grated nutmeg on
+them.
+
+
+  _To dress poached Eggs._
+
+Take a dozen of new laid eggs, and the meat of 4 or five partridges
+or any roast poultrey, mince it as small as you can, and season it
+with a few beaten cloves, mace, and nutmeg, put them into a silver
+dish with a ladle full or 2 of pure mutton gravy, and 2 or three
+anchoves dissolved, then set it a stewing on a chafing dish of
+coals; being half stewed, as it boils put in the eggs one by one,
+and as you break them, put by most of the whites, and with one end
+of your egg shell put in the yolks round in order amongst the meat,
+let them stew till the eggs be enough, then put in a little grated
+nutmeg, and the juice of a couple of oranges, put not in the seeds,
+wipe the dish, and garnish it with four or five whole onions boiled
+and broil'd.
+
+
+  _Otherways._
+
+The eggs being poached, put them into a dish, strow salt on them,
+and grate on cheese which will give them a good relish.
+
+
+  _Otherways._
+
+Being poached and dished, strow on them a little salt, scrape on
+sugar, and sprinkle them with rose-water, verjuyce, juyce of lemon,
+or orange, a little cinamon water, or fine beaten cinamon.
+
+
+  _Otherways to poach Eggs._
+
+Take as many as you please, break them into a dish and put to them
+some sweet butter, being melted, some salt, sugar, and a little
+grated nutmeg, give them a cullet in the dish, &c.
+
+
+  _Otherways._
+
+Poach them, and put green sauce to them, let them stand a while upon
+the fire, then season them with salt, and a little grated nutmeg.
+
+Or make a sauce with beaten butter, and juyce of grapes mixt with
+ipocras, pour it on the eggs, and scrape on sugar.
+
+
+  _Otherways._
+
+Poach them either in water, milk, wine, sack, or clear verjuyce, and
+serve them with vinegar in saucers.
+
+Or make broth for them, and serve them on fine carved sippets, make
+the broth with washed currans, large mace, fair water, butter, white
+wine, and sugar, vinegar, juyce of orange, and whole cinamon; being
+dished run them over with beaten butter, the slices of an orange,
+and fine scraped sugar.
+
+Or make sauce with beaten almonds, strained with verjuyce, sugar
+beaten, butter, and large mace, boiled and dished as the former.
+
+Or almond milk and sugar.
+
+
+  _A grand farc't Dish of Eggs._
+
+Take twenty hard eggs, being blanched, part them in halves long
+ways, take out the yolks and save the whites, mince the yolks, or
+stamp them amongst some march pane paste, a few sweet herbs chopt
+small, & mingled amongst sugar, cinamon, and some currans well
+washed, fill again the whites with this farcing, and set them by.
+
+Then have candied oranges or lemons, filled with march-pane paste,
+and sugar, and set them by also.
+
+Then have the tops of boil'd sparagus, mix them with a batter made
+of flour, salt, and fair water, & set them by.
+
+Next boil'd chesnuts and pistaches, and set them by.
+
+Then have skirrets boil'd, peeled, and laid in batter.
+
+Then have prawns boil'd and picked, and set by in batter also,
+oysters parboil'd and cockles, eels cut in pieces being flayed, and
+yolks of hard eggs.
+
+Next have green quodling stuff, mixt with bisket bread and eggs, fry
+them in little cakes, and set them by also.
+
+Then have artichocks and potatoes ready to fry in batter, being
+boil'd and cleansed also.
+
+Then have balls of parmisan, as big as a walnut, made up and dipped
+in batter, and some balls of almond paste.
+
+These aforesaid being finely fryed in clarified butter, and
+muskefied, mix them in a great charger one amongst another, and make
+a sauce of strained grape verjuyce, or white-wine, yolks of eggs,
+cream, beaten butter, cinamon and sugar, set them in an oven to
+warm; the sauce being boil'd up, pour it over all, and set it again
+in the oven, ice it with fine sugar, and so serve it.
+
+
+  _Otherways._
+
+Boil ten eggs hard, and part them in halves long ways, take out the
+yolks, mince them, and put to them some sweet herbs minc'd small,
+some boil'd currans, salt, sugar, cinamon, the yolks of two or three
+raw eggs, and some almond paste, (or none) mix all together, and
+fill again the whites, then lay them in a dish on some butter with
+the yolks downwards, or in a patty-pan, bake them, and make sauce of
+verjuyce & sugar, strained with the yolk of an egg and cinamon, give
+it a walm, and put to it some beaten butter; being dished, serve
+them with fine carved sippets, slic't orange, and sugar.
+
+
+  _To make a great compound Egg, as big as twenty Eggs._
+
+Take twenty eggs, part the whites from the yolks, and strain the
+whites by them selves, and the yolks by themselves; then have two
+bladders, boil the yolks in one bladder, fast bound up as round as a
+ball, being boil'd hard, put it in another bladder, and the whites
+round about it, bind it up round like the former, and being boil'd
+it will be a perfect egg. This serves for grand sallets.
+
+Or you may add to these yolks of eggs, musk, and ambergriece,
+candied pistaches, grated bisket-bread, and sugar, and to the
+whites, almond-paste, musk, juyce of oranges, and beaten ginger, and
+serve it with butter, almond milk, sugar, and juyce of oranges.
+
+
+  _To butter Eggs upon toasts._
+
+Take twenty eggs, beat them in a dish with some salt and put butter
+to them; then have two large rouls or fine manchets, cut them into
+toasts, & toast them against the fire with a pound of fine sweet
+butter; being finely buttered, lay the toasts in a fair clean
+scowred dish, put the eggs on the toasts, and garnish the dish with
+pepper and salt. Otherways, half boil them in the shells, then
+butter them, and serve them on toasts, or toasts about them.
+
+To these eggs sometimes use musk and ambergriece, and no pepper.
+
+
+  _Otherways._
+
+Take twenty eggs, and strain them whites and all with a little salt;
+then have a skillet with a pound of clarified butter, warm on the
+fire, then fry a good thick toast of fine manchet as round as the
+skillet, and an inch thick, the toast being finely fryed, put the
+eggs on it into the skillet, to fry on the manchet, but not too
+hard; being finely fried put it on a trencher-plate with the eggs
+uppermost, and salt about the dish.
+
+
+  _An excellent way to butter Eggs._
+
+Take twenty yolks of new laid or fresh eggs, put them into a dish
+with as many spoonfuls of jelly, or mutton gravy without fat, put to
+it a quarter of a pound of sugar, 2 ounces of preserved lemon-peel
+either grated or cut into thin slices or very little bits, with some
+salt, and four spoonfuls of rose-water, stir them together on the
+coals, and being butter'd dish them, put some musk on them with some
+fine sugar; you may as well eat these eggs cold as hot, with a
+little cinamon-water, or without.
+
+
+  _Otherways._
+
+Dress them with claret, white-wine, sack, or juyce of oranges,
+nutmeg, fine sugar, & a little salt, beat them well together in a
+fine clean dish, with carved sippets, and candied pistaches stuck in
+them.
+
+
+  _Eggs buttered in the Polonian fashion._
+
+Take twelve eggs, and beat them in a dish, then have steeped bread
+in gravy or broth, beat them together in a mortar, with some salt,
+and put it to the eggs, then put a little preserv'd lemon peel into
+it, either small shred or cut into slices, put some butter into it,
+butter them as the former, and serve them on fine sippets.
+
+Or with cream, eggs, salt, preserved lemon-peels grated or in
+slices.
+
+Or grated cheese in buttered eggs and salt.
+
+
+  _Otherways._
+
+Boil herbs, as spinage, sage, sweet marjoram, and endive, butter the
+eggs amongst them with some salt, and grated nutmeg.
+
+Or dress them with sugar, orange juyce, salt, beaten cinamon, and
+grated nutmeg, strain the eggs with the juyce of oranges, and let
+the juyce serve instead of butter; being well soaked, put some more
+juyce over them and sugar.
+
+
+  _To make minced Pies of Eggs according to these forms._
+
+Boil them hard, then mince them and mix them with cinamon, raw
+currans, carraway-seed, sugar, and dates, minced lemon peel,
+verjuyce, rose-water, butter, and salt; fill your pie or pies, close
+them, and bake them, being baked, liquor them with white-wine,
+butter, and sugar, and ice them.
+
+
+  _Eggs or Quelque shose._
+
+Break forty eggs, and beat them together with some salt, fry them at
+four times, half, or but of one side; before you take them out of
+the pan, make a composition or compound of hard eggs, and sweet
+herbs minced, some boil'd currans, beaten cinamon, almond-paste,
+sugar, and juyce of orange, strow all over these omlets, roul them
+up like a wafer, and so of the rest, put them in a dish with some
+white-wine, sugar, and juyce of lemon; then warm and ice them in an
+oven, with beaten butter and fine sugar.
+
+
+  _Otherways._
+
+Set on a skillet, either full of milk, wine, water, verjuyce, or
+sack, make the liquor boil, then have twenty eggs beaten together
+with salt, and some sweet herbs chopped, run them through a
+cullender into the boiling liquor, or put them in by spoonfuls or
+all together; being not too hard boil'd, take them up and dish them
+with beaten butter, juice of orange, lemon, or grape-verjuyce, and
+beaten butter.
+
+
+  _Blanch Manchet in a frying-Pan._
+
+Take six eggs, a quart of cream, a penny manchet grated, nutmeg
+grated, two spoonfuls of rose-water, and 2 ounces of sugar, beat it
+up like a pudding, and fry it as you fry a tansie; being fryed turn
+it out on a plate, quarter it, and put on the juyce of an orange and
+sugar.
+
+
+  _Quelque shose otherways._
+
+Take ten eggs, and beat them in a dish with a penny manchet grated,
+a pint of cream, some beaten cloves mace, boil'd currans, some
+rose-water, salt, and sugar; beat all together, and fry it either in
+a whole form of a tansie, or by spoonfuls in little cakes, being
+finely fried, serve them on a plate with juyce of orange and
+scraping sugar.
+
+
+  _Other Fricase or Quelque shose._
+
+Take twenty eggs, and strain them with a quart of cream, some
+nutmeg, salt, rose-water, and a little sugar, then have sweet butter
+in a clean frying-pan, and put in some pieces of pippins cut as
+thick as a half crown piece round the apple being cored; when they
+are finely fried, put in half the eggs, fry them a little, and then
+pour on the rest or other half, fry it at two times, stir the last,
+dish the first on a plate, and put the other on it with juyce of
+orange and sugar.
+
+
+  _Other Fricase of Eggs._
+
+Beat a dozen of eggs with cream, sugar, nutmeg, mace, and
+rose-water, then have two or three pippins or other good apples, cut
+in round slices through core and all, put them in a frying-pan, and
+fry them with sweet butter; when they be enough, take them up and
+fry half the eggs and cream in other fresh butter, stir it like a
+tansie, and being enough put it out into a dish, put in the other
+half of the eggs and cream, lay the apples round the pan, and the
+other eggs fried before, uppermost; being finely fried, dish it on a
+plate, and put to it the juyce of an orange and sugar.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XXII.
+
+  _The best Ways for the Dressing of Artichocks._
+
+
+  _To stew Artichocks._
+
+The artichocks being boil'd, take out the core, and take off all the
+leaves, cut the bottoms into quarters splitting them in the middle;
+then have a flat stewing-pan or dish with manchet toasts in it, lay
+the artichocks on them, then the marrow of two bones, five or six
+large maces, half a pound of preserved plumbs, with the sirrup,
+verjuyce, and sugar; if the sirrup do not make them sweet enough,
+let all these stew together 2 hours, if you stew them in a dish,
+serve them up in it, not stirring them, only laying on some
+preserves which are fresh, as barberries, and such like, sippet it,
+and serve it up.
+
+Instead of preserved, if you have none, stew ordinary plumbs which
+will be cheaper, and do nigh as well.
+
+
+  _To fry Artichocks._
+
+Boil and sever all from the bottoms, then slice them in the midst,
+quarter them, dip them in batter, and fry them in butter. For the
+sauce take verjuyce, butter, and sugar, with the juyce of an orange,
+lay marrow on them, garnish them with oranges, and serve them up.
+
+
+  _To fry young Artichocks otherways._
+
+Take young artichocks or suckets, pare off all the outside as you
+pare an apple, and boil them tender, then take them up, and split
+them through the midst, do not take out the core, but lay the split
+side downward on a dry cloth to drain out the water; then mix a
+little flour with two or three yolks of eggs, beaten ginger, nutmeg
+& verjuyce, make it into batter and roul them well in it, then get
+some clarified butter, make it hot and fry them in it till they be
+brown. Make sauce with yolks of eggs, verjuyce or white-wine,
+cinamon, ginger, sugar, and a good piece of butter, keep it stirring
+upon the fire till it be thick, then dish them on white-bread
+toasts, put the caudle on them, and serve them up.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XXIII.
+
+  _Shewing the best way of making Diet for the Sick._
+
+
+  _To make a Broth for a Sick body._
+
+Take a leg of veal, and set it a boiling in a gallon of fair water,
+scum it clean, and when you have so done put in three quarters of a
+pound of currans, half a pound of prunes, a handful of borrage, as
+much mint, and as much harts-tongue; let them seeth together till
+all the strength be sodden out of the flesh, then strain it as clean
+as you can. If you think the party be in any heat, put in violet
+leaves and succory.
+
+
+  _To stew a Cock against a Consumption._
+
+Cut him in six pieces, and wash him clean, then take prunes,
+currans, dates, raisins, sugar, three or four leaves of gold,
+cinamon, ginger, nutmeg, and some maiden hair, cut very small; put
+all these foresaid things into a flaggon with a pint of muskadine,
+and boil them in a great brass pot of half a bushel; stop the mouth
+of the flaggon with a piece of paste, and let it boil the space of
+twelve hours; being well stewed, strain the liquor, and give it to
+the party to drink cold, two or three spoonfuls in the morning
+fasting, and it shall help him. _This is an approved Medicine._
+
+
+  _Otherways._
+
+Take a good fleshy cock, draw him and cut him to pieces, wash away
+the blood clean, and take away the lights that lie at his back, wash
+it in white-wine, and no water, then put the pieces in a flaggon,
+and put to it two or three blades of large mace, a leaf of gold,
+ambergriece, some dates, and raisins of the Sun; close up the
+flaggon with a piece of paste, and set it in a pot a boiling six
+hours; keep the pot filled up continually, with hot water; being
+boil'd strain it, and when it is cold give of it to the weak party
+the bigness of a hazelnut.
+
+
+  _Stewed Pullets against a Consumption._
+
+Take two pullets being finely cleansed, cut them to pieces, and put
+them in a narrow mouthed pitcher pot well glazed, stop the mouth of
+it with a piece of paste and set it a boiling in a good deep brass
+pot or vessel of water, boil it eight hours, keep it continually
+boiling, and still filled up with warm water; being well stewed,
+strain it, and blow off the fat; when you give it to the party, give
+it warm with the yolk of an egg, dissolved with the juyce of an
+orange.
+
+
+  _To distill a Pig good against a Consumption._
+
+Take a pig, flay it and cast away the guts; then take the liver,
+lungs, and all the entrails, and wipe all with a clean cloth; then
+put it into a Still with a pound of dates, the stones taken out, and
+sliced into thin slices, a pound of sugar, and an ounce of large
+mace. If the party be hot in the stomach, then take these cool
+herbs, as violet leaves, strawberry leaves, and half a handful of
+bugloss, still them with a soft fire as you do roses, and let the
+party take of it every morning and evening in any drink or broth he
+pleases.
+
+You may sometimes add raisins and cloves.
+
+
+  _To make Broth good against a Consumption._
+
+Take a cock and a knuckle of veal, being well soaked from the blood,
+boil them in an earthen pipkin of five quarts, with raisins of the
+sun, a few prunes, succory, lang de-beef roots, fennil roots,
+parsley, a little anniseed, a pint of white-wine, hyssop, violet
+leaves, strawberry-leaves, bind all the foresaid roots, and herbs,
+a little quantity of each in a bundle, boil it leisurely, scum it,
+and when it is boil'd strain it through a strainer of strong canvas,
+when you use it, drink it as often as you please blood-warm.
+
+Sometimes in the broth, or of any of the meats aforesaid, use mace,
+raisins of the sun, a little balm, endive, fennel and parsley roots.
+
+Sometimes sorrel, violet leaves, spinage, endive, succory, sage,
+a little hyssop, raisins of the sun, prunes, a little saffron, and
+the yolk of an egg, strained with verjuyce or white-wine.
+
+
+  _Otherways._
+
+Fennil-roots, colts foot, agrimony, betony, large mace, white sander
+slic't in thin slices the weight of six pence, made with a chicken
+and a crust of manchet, take it morning and evening.
+
+
+  _Otherways._
+
+Violet leaves, wild tansie, succory-roots, large mace, raisins, and
+damask prunes boil'd with a chicken and a crust of bread.
+
+Sometimes broth made of a chop of mutton, veal, or chicken, French
+barley, raisins, currans, capers, succory root, parsley roots,
+fennil-roots, balm, borrage, bugloss, endive, tamarisk, harts-horn,
+ivory, yellow sanders, and fumitory, put to these all (or some) in a
+moderate quantity.
+
+Otherways, a sprig of rosemary, violet-leaves, tyme, mace, succory,
+raisins, and a crust of bread.
+
+
+  _To make a Paste for a Consumption._
+
+Take the brawn of a roasted capon, the brawn of two partridges, two
+rails, two quails, and twelve sparrows all roasted; take the brawns
+from the bones, and beat them in a stone mortar with two ounces, of
+the pith of roast veal, a quarter of a pound of pistaches, half a
+dram of ambergriece, a grain of musk, and a pound of white
+sugar-candy beaten fine; beat all these in a mortar to a perfect
+paste, now and then putting in a spoonful of goats milk, also two or
+three grains of bezoar; when you have beaten all to a perfect paste,
+make it into little round cakes, and bake them on a sheet of white
+paper.
+
+
+  _To make a Jelly for a Consumption of the Lungs._
+
+Take half a pound of ising glass, as much harts-horn, an ounce of
+cinamon, an ounce of nutmegs, a few cloves, a pound of sugar,
+a stick of liquoras, four blades of large mace, a pound of prunes,
+an ounce of ginger, a little red sanders, and as much rubarb as will
+lie on a six pence, boil the foresaid in a gallon of water, and a
+pint of claret till a pint be wasted or boil'd away, boil them on a
+soft fire close covered, and slice all your spices very thin.
+
+
+  _ An excellent Water for a Consumption._
+
+Take a pint of new milk, and a pint of good red wine, the yolks of
+twenty four new laid eggs raw, and dissolved in the foresaid
+liquors; then have as much fine slic't manchet as will drink up all
+this liquor, put it into a fair rose-still with a soft fire, and
+being distilled, take this water in all drinks and pottages the sick
+party shall eat, or the quantity of a spoonful at a draught in beer,
+in one month it will recover any Consumption.
+
+
+  _Other drink for a Consumption._
+
+Take a gallon of running water of ale measure, put to it an ounce of
+cinamon, an ounce of cloves, an ounce of mace, and a dram of
+acter-roots, boil this liquor till it come to three quarts, and let
+the party daily drink of it till he mends.
+
+
+  _To make an excellent Broth or Drink for a Sick Body._
+
+Take a good fleshy capon, take the flesh from the bones, or chop it
+in pieces very small, and not wash it; then put them in a rose still
+with slics of lemon-peel, wood-sorrel, or other herbs according to
+the _Physitians_ direction; being distilled, give it to the weak
+party to drink.
+
+Or soak them in malmsey and some capon broth before you distill
+them.
+
+
+  _To make a strong Broth for a Sick Party._
+
+Roast a leg of mutton, save the gravy, and being roasted prick it,
+and press out the gravy with a wooden press; put all the gravy into
+a silver porrenger or piece, with the juyce of an orange and sugar,
+warm it on the coals, and give it the weak party.
+
+Thus you may do a roast or boil'd capon, partridge, pheasant, or
+chicken, take the flesh from the bones, and stamp it in a stone or
+wooden mortar, with some crumbs of fine manchet, strained with capon
+broth, or without bread, and put the yolk of an egg, juyce of
+orange, lemon, or grape verjuyce and sugar.
+
+
+  _To make China Broth._
+
+Take an ounce of China thin slic't, put it in a pipkin of fair
+water, with a little veal or chicken, stopped close in pipkin, let
+it stand 4 and twenty hours on the embers but not boil; then put to
+it colts foot, scabious-maiden-hair, violet leaves half a handful,
+candied eringo, and 2 or 3 marsh mallows, boil them on a soft fire
+till the third part be wasted, then put in a crust of manchet,
+a little mace, a few raisins of the sun stoned, and let it boil a
+while longer. Take of this broth every morning half a pint for a
+month, then leave it a month, & use it again.
+
+
+  _China Broth otherways._
+
+Take 2 ounces of China root thin sliced, and half an ounce of long
+pepper bruised; then take of balm, tyme, sage, marjoram, nepe, and
+smalk, of each two slices, clary, a hanful of cowslips, a pint of
+cowslip water, and 3 blades of mace; put all into a new and well
+glazed pipkin of 4 quarts, & as much fair water as will fill the
+pipkin, close it up with paste and let it on the embers to warm, but
+not to boil; let it stand thus soaking 4 and twenty hours; then take
+it off, and put to it a good big cock chickens, calves foot,
+a knuckle of mutton, and a little salt; stew all with a gentle fire
+to a pottle, scum it very clean & being boil'd strain the clearest
+from the dregs & drink of it every morning half a pint blood-warm.
+
+
+  _To make Almond Milk against a hot Disease._
+
+Boil half a pound of French barley in 3 several waters, keep the
+last water to make your milk of, then stamp half a pound of almonds
+with a little of the same water to keep them from oyling; being
+finely beaten, strain it whith the rest of the barley water, put
+some hard sugar to it, boil it a little, and give it the party warm.
+
+
+  _An excellent Restorative for a weak back._
+
+Take clary, dates, the pith of an oxe, and chop them together, put
+some cream to them, eggs, grated bread, and a little white saunders,
+temper them all well together fry them, and eat it in the morning
+fasting.
+
+Otherways, take the leaves of clary and nepe, fry them with yolks of
+eggs, and eat them to break fast.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XXIV.
+
+  _Excellent Ways for Feeding of Poultrey._
+
+
+  _To feed Chickens._
+
+If you will have fat crammed chickens, coop them up when the dam
+hath forsaken them, the best cramming for them is wheat-meal and
+milk made into dough the crams steeped in milk, and so thrust down
+their throats; but in any case let the crams be small and well wet,
+for fear you choak them. Fourteen days will feed a chicken
+sufficiently.
+
+
+  _To feed Capons._
+
+Either at the barn doors with scraps of corn and chavings of pulse,
+or else in pens in the house, by cramming them, which is the most
+dainty. The best way to cram a capon (setting all strange inventions
+apart) is to take barley meal, reasonably sifted, and mixing it with
+new milk, make it into good stiff dough; than make it into long
+crams thickest in the middle, & small at both ends, then wetting
+them in luke-warm milk, giue the capon a full gorge thereof three
+times a day morning noon, and night, and he will in a fortnight or
+three weeks be as fat as any man need to eat.
+
+
+  _The ordering of Goslings._
+
+After they are hatched you shall keep them in the house ten or
+twelve days, and feed them with curds, scalded chippins, or barley
+meal in milk knodden and broken, also ground malt is exceeding good,
+or any bran that is scalded in water, milk, or tappings of drink.
+After they have got a little strength, you may let them go abroad
+with a keeper five or six hours in a day, and let the dam at her
+leisure entice them into the water; then bring them in, and put them
+up, and thus order them till they be able to defend themselves from
+vermine. After a gosling is a month or six weeks old you may put it
+up to feed for a green goose, & it will be perfectly fed in another
+month following; and to feed them, there is no better meat then skeg
+oats boil'd, and given plenty thereof thrice a day, morning, noon,
+and night, with good store of milk, or milk and water mixt together
+to drink.
+
+
+  _For fatting of elder Geese._
+
+For elder geese which are five or six months old, having been in the
+stubble fields after harvest, and got into good flesh, you shall
+then choose out such geese as you would feed, and put them in
+several Pens which are close and dark, and there feed them thrice a
+day with good store of oats, or spelted beans, and give them to
+drink water and barly meal mixt together, which must evermore stand
+before them. This will in three weeks feed a goose so fat as is
+needfull.
+
+
+  _The fatting of Ducklings._
+
+You may make them fat in three weeks giving them any kind of pulse
+or grain, and good store of water.
+
+
+  _Fatting of Swans and Cygnets._
+
+For Swans and their feeding, where they build their nests, you shall
+suffer them to remain undisturbed, and it will be sufficient because
+they can better order themselves in that business than any man.
+
+Feed your Cygnets in all sorts as you feed your Geese, and they will
+be through fat in seven or eight weeks. If you will have them sooner
+fat, you shall feed them in some pond hedged, or placed in for that
+purpose.
+
+
+  _Of fatting Turkies._
+
+For the fatting of turkies sodden barley is excellent, or sodden
+oats for the first fortnight, and then for another fortnight cram
+them in all sorts as you cram your capon, and they will be fat
+beyond measure. Now for their infirmities, when they are at liberty,
+they are so good _Physitians_ for themselves, that they will never
+trouble their owners; but being coopt up you must cure them as you
+do pullets. Their eggs are exceeding wholesome to eat, and restore
+nature decayed wonderfully.
+
+Having a little dry ground where they may sit and prune themselves,
+place two troughs, one full of barley and water, and the other full
+of old dried malt wherein they may feed at their pleasure. Thus
+doing, they will be fat in less than a month: but you must turn his
+walks daily.
+
+
+  _Of nourishing and fatting Herns, Puets, Gulls, and Bitterns._
+
+Herns are nourished for two causes, either for Noblemens sports, to
+make trains for the entering their hawks, or else to furnish the
+table at great feasts; the manner of bringing them up with the least
+charge, is to take them out of their nests before they can flie, and
+put them into a large high barn, where there is many high cross
+beams for them to pearch on; then to have on the flour divers square
+boards with rings in them, and between every board which should be
+two yards square, to place round shallow tubs full of water, then to
+the boards you shall tye great gobbits of dogs flesh, cut from the
+bones, according to the number which you feed, and be sure to keep
+the house sweet, and shift the water often, only the house must be
+made so, that it may rain in now and then, in which the hern will
+take much delight; but if you feed her for the dish, then you shall
+feed them with livers, and the entrals of beasts, and such like cut
+in great gobbits.
+
+
+  _To feed Codwits, Knots, Gray-Plovers, or Curlews._
+
+Take fine chilter-wheat, and give them water thrice a day, morning,
+noon, and night; which will be very effectual; but if you intend to
+have them extraordinary crammed fowl, then you shall take the finest
+drest wheat-meal, and mixing it with milk, make it into paste, and
+ever as you knead it, sprinkle into the grains of small
+chilter-wheat, till the paste be fully mixt therewith; then make
+little small crams thereof, and dipping them in water, give to every
+fowl according to his bigness, and let his gorge be well filled: do
+thus as oft as you shall find their gorges empty, and in one
+fortnight they will be fed beyond measure, and with these crams you
+may feed any fowl of what kind or nature soever.
+
+
+  _Otherways._
+
+Feed them with good wheat and water, give them thrice a day,
+morning, noon, and night; if you will have them very fat & crammed
+fowl, take fine wheat meal & mix it with milk, & make it into paste,
+and as you knead it, put in some corns of wheat sprinkled in amongst
+the paste till the paste be fully mixt therewith; then make little
+small crams thereof, and dipping them in water, give to every fowl
+according to his bigness, and that his gorge be well filled: do thus
+as oft as you shall find their gorges empty, and in one fortnight
+they will be fed very fat; with these crams you may feed any fowl of
+what kind or nature soever.
+
+
+  _To feed Black-Birds Thrushes, Felfares,
+    or any small Birds whatsoever._
+
+Being taken old and wild, it is good to have some of their kinds
+tame to mix among them, and then putting them into great cages of
+three or four yards square, to have divers troughs placed therein,
+some filled with haws, some with hemp seed, and some with water,
+that the tame teaching the wild to eat, and the wild finding such
+change and alteration of food, they will in twelve or fourteen days
+grow exceeding fat, and fit for the kitchen.
+
+
+  _To feed Olines._
+
+Put them into a fine room where they may have air, give them water,
+and feed them with white bread boiled in good milk, and in one week
+or ten days they will be extraordinary fat.
+
+
+  _To feed Pewets._
+
+Feed them in a place where they may have the air, set them good
+store of water, and feed them with sheeps lungs cut small into
+little bits, give it them on boards, and sometimes feed them with
+shrimps where they are near the sea, and in one fortnight they will
+be fat if they be followed with meat. Then two or three days before
+you spend them give them cheese curd to purge them.
+
+
+  _The feedings of Pheasant, Partridge, Quails, and Wheat Ears._
+
+Feed them with good wheat and water, this given them thrice a day,
+morning noon, and night, will do it very effectually; but if you
+intend to have them extraordinary crammed fowl, then take the finest
+drest wheatmeal, mix it with milk, and make into paste, ever as you
+knead it, sprinkle in the grains of corns of wheat, till the paste
+be full mixt there with; then make little small crams, dip them in
+water, and give to every fowl according to his bigness, that his
+gorge be well filled; do thus as often as you shall find his gorge
+empty, and in one fortnight they will be fed beyond measure. Thus
+you may feed turtle Doves.
+
+
+FINIS.
+
+
+
+
+The Table.
+
+  [Transcriber's Note:
+  Alphabetization in the Table is unchanged.]
+
+
+  A.
+
+  _Andolians._                                       page 22
+  _Almond Pudding_                                       181
+  _Almond Leach_                                         209
+  _Almond Custard_                                       237
+  _Almond Tart_                                          241
+  _Almond Bread, Biskets and Cakes_                      269
+  _Almond cream_                                         280
+  _Almond cheese_                                        281
+  _Almond caudle_                                        423
+  _Apricocks baked_                                      251
+  _Apricocks preserved_                                 Ibid.
+  _Ambergriece cakes_                                    270
+  _Apple cream_                                          277
+  _Aleberry_                                             423
+  _Artichocks baked_                                     261
+  _Artichocks stewed_                                    448
+  _Artichocks fryed_                                448, 449
+
+
+  B.
+
+  _Barley Broth_                                          13
+  _Broth stewed_                                      14, 15
+  _Bisk divers ways_                          5, 6, 7, 8, 47
+  _Bisk or Batalia Pye_                                  211
+  _Beef fillet roasted_                                  113
+  _Beef roasted to pickle_                               116
+  _Beef collops stewed_                                  117
+  _Beef carbonado'd_                                     119
+  _Beef baked red deer fashion_                          121
+  _Beef minced Pyes_                                     122
+  _Bullocks cheeks souced_                               199
+  _Boar wild baked_                                      299
+  _Brawn broil'd_                                        169
+  _Brawn boil'd_                                        Ibid.
+  _Brawn souc't_                                         192
+  _Brawn of Pig_                                         193
+  _Brawn garnisht_                                       194
+  _Breading of meats and fowls_                          136
+  _Bacon gammon baked_                                   227
+  _Bread the French fashion_                             239
+  _Biscket bread_                                        273
+  _Bisquite du Roy_                                     Ibid.
+  _Bean bread_                                           274
+  _Beer buttered_                                        432
+  _Barberries preserved_                                 254
+  _Blamanger_                                       297, 298
+  _Blanch manchet in a frying pan_                       446
+
+
+  C.
+
+  _Calves head boil'd_                                   129
+  _Calves head souced_                                   130
+  _Calves head roasted_                                 Ibid.
+  _Calves head hashed_                                   133
+  _Calves head broil'd_                                  134
+  _Calves head baked_                                    131
+  _Calves foot pye_                                      132
+  _Calves head roasted with Oysters_                131, 143
+  _Calves feet roasted_                                  134
+  _Calves chaldron baked_                                219
+  _Capons in pottage_                                     67
+  _Capons souc't_                                        197
+  _Calves chaldron in minced Pyes._                      220
+  _Capons boil'd_                                 64, 67, 85
+  _Capons fillings raw_                                   30
+  _Cocks boil'd_                                          62
+  _Cock stewed against a Consumption_                    450
+  _Chicken pye_                                     212, 213
+  _Chickens peeping boil'd_                               57
+  _Chickens how to feed them_                            456
+  _China broth_                                     454, 455
+  _Capilotadoes or Made Dishes_                            5
+  _Collops and eggs_                                     169
+  _Collops like bacon of Marchpane._                     268
+  _Cucumbers pickled_                                    163
+  _Colliflowers buttered_                                427
+  _Custards how to make them_                            257
+  _Custards without eggs_                               Ibid.
+  _Cheescakes how to make them_                     287, 288
+  _Cheescakes without Milk_                              298
+  _Cheesecakes in the Italian fashion_              290, 291
+  _Cream and fresh Cheese_                               292
+  _Codling cream_                                        177
+  _Cast cream_                                           282
+  _Clouted Cream_                                       Ibid.
+  _Cabbidge cream_                                       284
+  _Cream tart_                                           248
+  _Cherry tart_                                          246
+  _Cherries preserved_                                   253
+  _Cake a very good one_                                 238
+  _Cracknéls,_                                           272
+  _Carp boil'd in carbolion_                             301
+  _Carp bisk_                                            303
+  _Carp stewed_                                          305
+  _Carp stewed the French way_                      306, 307
+  _Carp broth_                                           309
+  _Carp in stoffado_                                     301
+  _Carp hashed_                                         Ibid.
+  _Carp marinated_                                       311
+  _Carp broil'd_                                         312
+  _Carp roasted_                                         313
+  _Carp Pye_                                             314
+  _Carp pie minc't with eels_                            316
+  _Carp baked the French way_                           Ibid.
+  _Conger boil'd_                                        359
+  _Conger stewed_                                        360
+  _Conger marinated_                                    Ibid.
+  _Conger souc't_                                       Ibid.
+  _Conger roasted_                                       361
+  _Conger broil'd_                                      Ibid.
+  _Conger fryed_                                         362
+  _Conger baked_                                        Ibid.
+  _Cockles stewed_                                  399, 400
+  _Crabs stewed_                                         410
+  _Crabs buttered_                                      Ibid.
+  _Crabs hashed_                                         411
+  _Crabs farced_                                        Ibid.
+  _Crabs boil'd_                                         412
+  _Crabs fryed_                                         Ibid.
+  _Crabs baked_                                          413
+  _Crab minced Pyes_                                     414
+
+
+  D.
+
+  _Deer red roasted_                                     144
+  _Deer red baked_                                       228
+  _Deer fallow baked_                                    229
+  _Dish in the Italian way_                              249
+  _Damsin tart_                                          247
+  _Damsins preserved_                                    253
+  _Ducklings how to fat them_                            457
+
+
+  E.
+
+  _Entre de table, a French dish_                          9
+  _Eggs fryed_                                           169
+  _Eggs fryed as round as a ball_                       Ibid.
+  _Egg caudle_                                           433
+  _Eggs dressed hard_                                    435
+  _Eggs buttered_                                        436
+  _Egg bisk_                                            Ibid.
+  _Eggs in Moon shine_                                   437
+  _Eggs in the Spanish fashion,
+      call'd, Wivos qme uidos_                           438
+  _Eggs in the Portugal fashion_                        Ibid.
+  _Eggs a-la-Hugenotte_                                  439
+  _Eggs in fashion of a Tansie_                         Ibid.
+  _Eggs and Almonds_                                     440
+  _Eggs broil'd_                                        Ibid.
+  _Eggs poached_                                    440, 441
+  _Eggs, grand farced dish_                              442
+  _Eggs compounded as big as twenty Eggs_                443
+  _Eggs buttered on toasts_                             Ibid.
+  _Eggs buttered in the Polonian way_                    445
+  _Egg minced pyes_                                     Ibid.
+  _Eggs or Quelque shose_                                446
+  _Eggs fricase_                                         447
+  _Eels boil'd_                                          350
+  _Eels stewed_                                          351
+  _Eels in Stoffado_                                     352
+  _Eels souced or jellied_                               353
+  _Eels hashed_                                          355
+  _Eels broiled_                                        Ibid.
+  _Eels roasted_                                    355, 356
+  _Eels baked_                                      356, 357
+  _Eel minced Pies._                                     358
+
+
+  F.
+
+  _Fritters how to make them_                            170
+  _Fritters in the Italian fasion_                       171
+  _Fritters of arms_                                     172
+  _Fried dishes of divers forms_                        Ibid.
+  _Fried pasties, balls, or tosts_                       ib.
+  _French tart_                                          248
+  _French Barley Cream_                                  287
+  _Florentine of tongues_                                259
+  _Florentine of Partridg or capon_                      260
+  _Florentine without paste_                             261
+  _Flounders calvered_                                   346
+  _Frogs baked_                                          418
+  _Furmety._                                             420
+  _Fowl hashed_                                           43
+  _Fowl farced_                                       30, 31
+  _Farcing in the Spanish Fashion_                        32
+  _Farcing French bread, called Pinemolet_                34
+  _Fricase a rare one_                                    67
+  _Flowers pickled_                                      164
+  _Flowers candied_                                     Ibid.
+
+
+  G.
+
+  _Grapes and Gooseberries pickled_                      164
+  _Grapes preserved_                                     253
+  _Gooseberries preserved_                               254
+  _Gooseberry Cream_                                     279
+  _Ginger bread_                                         275
+  _Geese boil'd_                                          89
+  _Goose giblets boil'd_                                  91
+  _Goslings how to order them_                           457
+  _Geese old ones to fat them_                           ib.
+
+
+  H.
+
+  _Hashes all manner of ways_                 38, 39, 40, 41
+  _Hashes of Scotch collops_                              79
+  _Hare hashed_                                       45, 60
+  _Hares roasted_                                        147
+  _Hares four baked in a pie_                            222
+  _Hares three in a pye_                                Ibid.
+  _Hare baked with a pudding in his belly_               223
+  _Hens roasted_                                         149
+  _Hip tart_                                             245
+  _Herring minced Pies_                                  381
+  _Haberdine pyes_                                      Ibid.
+  _Hogs feet jellied_                                    201
+  _Herns to nourish and fat them_                        458
+
+
+  I.
+
+  _Jelly crystal_                                        202
+  _ Jelly of several colours_                           Ibid.
+  _Jelly as white as snow_                               205
+  _Jellies for souces_                                   206
+  _Jelly of harts-horn_                                  207
+  _Jelly for a consumption_                             Ibid.
+  _Jelly for a consumption of the Lungs_                 453
+  _Jelly for weakness in the back_                       208
+  _Jumballs_                                             271
+  _Italian chips_                                        273
+  _Ipocras_                                              275
+
+
+  L.
+
+  _Lambs head boil'd_                                    135
+  _Lambs head in white broth_                            134
+  _Lambs stones fryed_                                   168
+  _Land or Sea fowl boiled_                   72, 73, 74, 75
+  _Leach with Almonds_                                   285
+  _Lamprey how to bake_                        347, 348, 349
+  _Links how to make_                                     96
+  _Lemons pickled_                                       164
+  _Loaves buttered_                                      428
+  _Lump baked_                                           363
+  _Ling pyes_                                            381
+  _Lobsters stewed_                                      401
+  _Lobsters hashed_                                      402
+  _Lobsters baked_                                       403
+  _Lobsters farced_                                     Ibid.
+  _Lobsters marinated_                                   404
+  _Lobsters broil'd_                                    Ibid.
+  _Lobsters roasted_                                     405
+  _Lobsters fryed_                                       406
+  _Lobsters baked_                                      Ibid.
+  _Lobsters pickled_                                     408
+  _Lobsters jellied_                                    Ibid.
+
+
+  M.
+
+  _Marrow pyes_                                      3, 4, 5
+  _Marrow puddings_                                   23, 24
+  _Maremaid pye_                                    220, 221
+  _Made dish of tongues_                                 270
+  _Made dish of Spinage_                                 262
+  _Made dish of barberries_                              263
+  _Made dish of Frogs_                                   264
+  _Made dish of marrow_                                 Ibid.
+  _Made dish of rice_                                   Ibid.
+  _Made dish of Blanchmanger_                            266
+  _Made dish of butter and eggs_                         266
+  _Made dish of curds_                                  Ibid.
+  _Made dish of Oysters_                                 396
+  _Marchpane_                                            267
+  _Mead_                                                 275
+  _Metheglin_                                            276
+  _Mackeroons_                                           272
+  _Melacatoons baked_                                    251
+  _Melacatoons preserved_                                252
+  _Medlar tart_                                          246
+  _Minced pies of Veal, Mutton Beef,_ &c.                232
+  _Minced pyes in the French fashion_                    233
+  _Minced pies in the Italian fashion_                  Ibid.
+  _Mutton Legs farced_                                    30
+  _Mutton shoulder hashed_                                58
+  _Mutton shoulder roasted_                         137, 138
+  _Mutton or Veal stewed_                                 15
+  _Mutton shoulder stewed_                                78
+  _Mutton or veal stewed_                             51, 52
+  _Mutton chines boil'd_                              11, 12
+  _Mutton carbonadoed_                                   166
+  _Mutton boil'd_                                     49, 50
+  _Mustard how to make it_                               156
+  _Mustard of Dijon_                                    Ibid.
+  _Mustard in cakes_                                     157
+  _Musquedines_                                          271
+  _Mullet souc't_                                        340
+  _Mullet marinated_                                     341
+  _Mullet broil'd_                                       342
+  _Mullet fryed_                                         343
+  _Mullet baked_                                        Ibid.
+  _Mushrooms fryed_                                      397
+  _Mushrooms in the italian fashion_                    Ibid.
+  _Mushrooms stewed_                                     398
+  _Mushrooms broil'd_                                    399
+  _Muskles stewed_                                       400
+  _Muskles fryed_                                        401
+  _Muskle Pyes_                                         Ibid.
+
+
+  N.
+
+  _Neats tongue boil'd_                               42, 43
+  _Neats tongue in stoffado_                             106
+  _Neats tongues stewed_                                Ibid.
+  _Neats tongue in Brodo lardiero_                       109
+  _Neats tongue roasted_                                 110
+  _Neats tongue hashed_                               40, 41
+  _Neats tongue bak't_                              111, 112
+  _Neats feet larded and roasted_
+  _Norfolk fool._
+
+
+  O.
+
+  _Olio Podrida_                                           1
+  _Olines of Beef_                                       118
+  _Olines of a Leg of Veal_                              142
+  _Oline pye_                                            225
+  _Olines how to feed them_                              460
+  _Oatmeal Caudle_                                       423
+  _Omlets of Eggs_                                  430, 431
+  _Onions buttered_                                      426
+  _Oysters stewed the french way_                        383
+  _Oysters stewed otherways_                             384
+  _Oyster pottage_                                       385
+  _Oysters hashed_                                      Ibid.
+  _Oysters marinated_                                    386
+  _Oysters in stoffado_                                  387
+  _Oysters jellied_                                      388
+  _Oysters pickled_                                     Ibid.
+  _Oysters souc't_                                       389
+  _Oysters roasted_                                      390
+  _Oysters broil'd_                                      391
+  _Oysters fryed_                                        392
+  _Oysters baked_                                        393
+  _Oyster mince pies_                                    395
+  _Oxe cheeks boil'd_                                     97
+  _Oxe cheeks in stoffado_                                98
+  _Oxe cheeks baked_                                     218
+
+
+  P.
+
+  _Partridge hashed_                                      60
+  _Partridge how to feed them_                           461
+  _Paste how to make it_                                 256
+  _Paste royal_                                          257
+  _Paste for made dishes in Lent_                       Ibid.
+  _Puff-paste_                                      257, 258
+  _Paste of Violets, Cowslips_, &c.                      267
+  _Paste for a Consumption_                              453
+  _Pallets of Oxe how to dress them_                     100
+  _Pallit pottage_                                       102
+  _Pallets rosted_                                      Ibid.
+  _Pallets in Jellies_                                   103
+  _Pallets bak't_                                        104
+  _Pancakes_                                             174
+  _Panadoes_                                             424
+  _Pap_                                                  297
+  _Pease tarts_                                          245
+  _Pease cod dish in Puff paste_                         263
+  _Pease pottage_                                        421
+  _Peaches preserved_                                    252
+  _Pewets to nourish them_                               458
+  _Pheasants how to feed them_                           461
+  _Pheasant baked_                                       214
+  _Pinemolet_                                              9
+  _Pie extraordinary, or a bride pye_                    234
+  _Pie of pippins_                                       242
+  _Pippins preserved_                                    244
+  _Pig roasted with hair on_                             145
+  _Pig roasted otherways_                                146
+  _Pig souc't_                                           194
+  _Pig jellied_                                          196
+  _Pig distilled against a Consumption_                  451
+  _Pigeons boil'd_                                    76, 93
+  _Pigeons baked_                                        214
+  _Pike boil'd_                                     319, 320
+  _Pike stewed_                                          323
+  _Pike hashed_                                          324
+  _Pike souc't_                                          325
+  _Pike jellied_                                    326, 327
+  _Pike roasted_                                         328
+  _Pike fried_                                           329
+  _Pike boil'd_                                         Ibid.
+  _Pike bak't_                                           330
+  _Plumb cream_                                          278
+  _Plaice boil'd or stewed_                              346
+  _Plovers how to feed them_                             459
+  _Pork boil'd_                                     167, 168
+  _Pork roasted_                                         145
+  _Pottages_                                          77, 78
+  _Pottage in the french fashion_                         94
+  _Pottage without any sight of herbs_                  Ibid.
+  _Pottage called skink_                                 115
+  _Pottage of ellicksanders_                             421
+  _Pottage of onions_                                    422
+  _Pottage of almonds_                                  Ibid.
+  _Pottage of grewel_                                    419
+  _Pottage of rice_                                      420
+  _Pottage of milk_                                     Ibid.
+  _Potatoes baked_                                       261
+  _Portugal tarts for banquettings_                      267
+  _Posset how to make it_                                292
+  _Posset of Sack_                                       293
+  _Posset compounded_                                    424
+  _Posset simple_                                        425
+  _Posset of herbs_                                     Ibid.
+  _Puffs the French way_                                Ibid.
+  _Prawns stewed_                                        401
+  _Preserved green fruits_                               255
+  _Pudding of several sorts_                      21, 22, 23
+  _Pudding of Turkey or Capon_                            24
+  _Puddings of Liver_                                     26
+  _Puddings of heifers udder_                            ib.
+  _Puddings black_                                  126, 190
+  _Pudding in a breast of Veal_                     140, 185
+  _Pudding boil'd_                                       177
+  _Pudding of cream_                                     178
+  _Pudding of sweet herbs_                              Ibid.
+  _Pudding in hast_                                      179
+  _Pudding quaking_                                     Ibid.
+  _Pudding shaking_                                      180
+  _Pudding of rice_                                      182
+  _Pudding of cinamon_                                   183
+  _Pudding haggas_                                   25, 183
+  _Pudding cheveridge_                                  Ibid.
+  _Pudding liveridge_                                     84
+  _Pudding of swan or goose_                             Ib.
+  _Pudding of wine in guts_                              185
+  _Pudding in the Italian Fashion_                       186
+  _Pudding the French way_                               Ib.
+  _Pudding of swine lights_                              187
+  _Pudding of oatmeal_                                  Ibid.
+  _Pudding pyes of oatmeal_                              188
+  _Pudding baked_                                        189
+  _Puddings white_                                       191
+  _Pullets stewed against a Consumption_                 451
+  _Pyramides cream_                                      286
+
+
+  Q.
+
+  _Quinces pickled_                                      163
+  _Quince Pyes_                                          240
+  _Quince tarts_                                         241
+  _Quince cream_                                         278
+  _Quinces buttered_                                     427
+  _Quodling pye_                                         249
+  _Quails how to feed them_                              461
+
+
+  R.
+
+  _Rasberies preserv'd_                                  254
+  _Rabbits hashed_                                    48, 54
+  _Restorative for a weak back_                          455
+  _Rice tart_                                            245
+  _Rice cream_                                           285
+  _Rice buttered_                                        428
+  _Roots farced_                                          27
+
+
+  S.
+
+  _Sauce for green geese_                                 92
+  _Sauce for Land fowl_                              93, 151
+  _Sauce for roast mutton_                               139
+  _Sauce for roast veal_                                 144
+  _Sauce for red deer_                                  Ibid.
+  _Sauce for Rabbits_                                    148
+  _Sauce for Hens_                                  149, 150
+  _Sauce for Chickens_                                   150
+  _Sauce for Pidgeons_                                   151
+  _Sauce for a Goose_                                    152
+  _Sauce for a Duck_                                     153
+  _Sauce for a Sea Fowl_                                Ibid.
+  _Sauce for roast Salmon_                               338
+  _Sausages_                                      36, 37, 95
+  _Sausages Bolonia_                                     127
+  _Sausage for jelly_                                    208
+  _Sallet grand of minc't fowl_                           92
+  _Sallet grand of divers compound_            158, 159, 160
+  _Sallet of scurvy grass_                               161
+  _Sallet of elixander buds_                             262
+  _Scoch collops of mutton_                               59
+  _Salmon calvered_                                      331
+  _Salmon stewed_                                        332
+  _Salmon pickled_                                       333
+  _Salmon hashed_                                       Ibid.
+  _Salmon marinated_                                     334
+  _Salmon in stoffado_                                  Ibid.
+  _Salmon fryed_                                         335
+  _Salmon roasted_                                       339
+  _Salmon broil'd or roasted in stoffado._               337
+  _Salmon baked_                                         338
+  _Salmon, chewits, or minced pyes_                      339
+  _Salmon Lumber pye_                                    340
+  _Sack cream_                                           283
+  _Stone cream_                                          284
+  _Snow cream_                                           279
+  _Scollops stewed_                                      400
+  _Sea fowl bak'd_                                       215
+  _Silabub an excellent way_                             295
+  _Shell bread_                                          274
+  _Snails stewed_                                        415
+  _Snails fryed_                                         216
+  _Snails hashed_                                       Ibid.
+  _Snails in pottage_                                    417
+  _Snaile back'd_                                        418
+  _Snites boil'd_                                         62
+  _Soals boil'd_                                         363
+  _Soals stewed_                                         364
+  _Soals souc'd_                                         365
+  _Soals jellied_                                       Ibid.
+  _Soals roasted_                                        366
+  _Soops of spinage_                                     246
+  _Soops of carrots_                                    Ibid.
+  _Soops of artichocks_                                 Ibid.
+  _Souce veal lamb, or mutton_                           198
+  _Sparagus to keep all the year_                        210
+  _Sparagus buttered_                                    427
+  _Spinage tart_                                         247
+  _Steak pye_                                            226
+  _Steak pyes the french way_                            227
+  _Strawberry tart_                                      246
+  _Sturgeon boil'd_                                      367
+  _Sturgeon buttered_                                    368
+  _Sturgeon hashed_                                     Ibid.
+  _Sturgeon marinated_                                  Ibid.
+  _Sturgeon farced_                                      369
+  _Sturgeon whole in stoffado_                            ib
+  _Sturgeon souc't_                                      370
+  _Sturgeon broil'd_                                    Ibid.
+  _Sturgeon fryed_                                       371
+  _Sturgeon roasted_                                    Ibid.
+  _Sturgeon olines of it_                                372
+  _Sturgeon baked_                             373, 374, 375
+  _Sturgeon minc't pies_                            376, 377
+  _Sturgeon lumber pie_                                  378
+  _Sturgeon baked with farcings_                        Ibid.
+  _Sturgeon olio_                                        389
+  _Sugar plate_                                          271
+  _Swans how to fat them_                                458
+  _Sweet-bread pies_                                     231
+
+
+  T.
+
+  _Tansey how to make_                                   174
+  _Taffety tart_                                         246
+  _Tart stuff of several colours_              249, 250, 251
+  _Tortelleti, or little pasties_                     83, 84
+  _Tosts how to make them_                               175
+  _Toasts cinamon_                                       176
+  _Toasts the _French_ way_                            Ibid.
+  _Tortoise how to dress it_                             414
+  _Tripes how to dress them_                             127
+  _Trotter pie_                                          242
+  _Triffel how to make it_                               292
+  _Turkish dish of meat_                                 116
+  _Turkey baked_                                         214
+  _Turkies how to fat them_                              458
+  _Turbut boil'd_                                        345
+  _Turbut souc't_                                       Ibid.
+  _Turbut stewed or fryed_                               346
+
+
+  V.
+
+  _Veal breast farced_                                    20
+  _Veal breast boil'd_                                  Ibid.
+  _Veal breast roasted_                                  141
+  _Veal breast, loin, or rack baked_                     225
+  _Veal leg boil'd_                                   17, 18
+  _Veal leg farced_                                       19
+  _Veal chines boil'd_                                    10
+  _Veal loin roasted_                                    141
+  _Veal broil'd_                                         167
+  _Veal hashed_                                           44
+  _Veal farced_                                   28, 29, 31
+  _Venison broil'd_                                      168
+  _Venison tainted how to preserve it_              230, 231
+  _Udders baked_                                         124
+  _Verjuyce how to make it_                              156
+  _Vinegar to make it_                                   154
+  _Rose Vinegar_                                         155
+  _Pepper Vinegar_                                      Ibid.
+  _Umble pies_                                           231
+
+
+  W.
+
+  _Warden tarts_                                         245
+  _Water for a Consumption_                              453
+  _Wossel to make it_                                    296
+  _Wheat-ears how to feed them_                          461
+  _Whip cream_                                           284
+  _Wheat leach of cream_                                 285
+  _White-pot to make it_                                 295
+  _Woodcocks boil'd_                                  62, 86
+  _Woodcocks roasted_                                    148
+
+
+  _FINIS._
+
+
+
+
+  _Books Printed for _Obadiah Blagrave_
+  at the _Black Bear_ in St. _Pauls_ Church-Yard._
+
+
+Doctor _Gell's_ Remains; being sundry pious and learned Notes and
+Observations on the whole New Testament Opening and Explaining all the
+Difficulties therein; wherein our Saviour Jesus Christ is yesterday, to
+day, and the same for ever. Illustrated by that Learned and Judicious
+Man Dr. _Robert Gell_ Rector of _Mary Aldermary_, _London_, in Folio.
+
+Christian Religions Appeal from the groundless prejudice of the
+Scepticks to the Bar of common Reason; Wherein is proved that the
+Apostles did not delude the World. 2. Nor were themselves deluded.
+3. Scripture matters of Faith have the best evidence. 4. The Divinity of
+Scripture is as demonstrable as the being of a Deity. By _John Smith_
+Rector of St. _Mary_ in _Colchester_, in Folio.
+
+An Exposition on the Ten Commandments and the Lords Prayer. By Mr.
+_Edward Elton_, in 4[o].
+
+Saint _Clemont_ the Blessed Apostle St. _Paul_'s Fellow Labourer in the
+Gospel, his Epistle to the _Corinthians_. Translated out of the Greek,
+in 4[o].
+
+A Sermon Preached before the King at _Windsor_ Castle. By _Richard
+Meggot_, D.D. in 4[o].
+
+A Sermon Preached before the Right Honourble the Lord Mayor and Aldermen
+of the City of _London_, _January_ the _30th_. 1674. By _Richard
+Meggot_, D.D. in 4[o].
+
+A Sermon Preached to the Artillery Company at St. _May Le Bow_, _Sept._
+13. 1676. By _Richard Meggot, D.D._ in 4[o].
+
+The Case of _Joram_; a Sermon Preached before the House of Peers in the
+Abby-Church at _Westminster_, _Jan._ 30. 1674. By _Seth Ward_ Lord
+Bishop of _Sarum_.
+
+A Sermon Preached at the Funeral of _George_ Lord General _Monk_. By
+_Seth Ward_ Lord Bishop of _Sarum_, in 4[o].
+
+A Sermon Preached at the Funeral of that faithful Servant of Christ Dr.
+_Robert Breton_, Pastor of _Debtford_ in the Conty of _Kent_, on
+_March_. 24. 36. By _Rich. Parr_, D.D. of _Camberwell_ in the County of
+_Surrey_, in 4[o].
+
+Weighty Reasons for tender and Consciencious Protestants to be in Union
+and Communion with the Church of _England_, and not to forsake the
+publick Assemblies, as the only means to prevent the Growth of Popery;
+in severol Sermons on 1 _Cor._ 1. 10. _That ye all speak the same
+things, and that there be no divisions among you, but that ye be
+perfectly joyned together in the same Mind, and in the same Judgment_,
+on _Heb._ 10. 25. not forsaking the Assembling of our selves together,
+as the manner of some is; in 8[o] large.
+
+The _Psalms_ of King _David_ paraphrased, and turned into English Verse,
+according to the common Meetre, as they are usually Sung in parish
+Churches, by _Miles Smith_; in 8[o] large.
+
+The Evangelical Communicant in the Eucharistical Sacrament, or a
+Treatise declaring who is fit to receive the Supper of the Lord, by
+_Philip Goodwin_; in 8[o].
+
+A Treatise of the Sabbath-day, shewing how it should be sanctified by
+all persons, by _Philip Goodwin_, M.A.
+
+A Fountain of Tears, empying it self into three Rivulets, _viz._ Of
+Compunction, Compassion, Devotion; or Sobs of Nature sanctified by
+Grace. Languaged in several Soliloquies and prayers upon various
+Subjects, for the benefit of all that are in Affliction, and
+particularly for these present times, by _John Featley_, Chaplain to His
+Majesty.
+
+A Course of Catechising, or the Marrow of all Authors as have Writ or
+Commented on the Church Catechism; in 8[o].
+
+A more shorter Explanation of the Church Catechism, fitted for the
+meanest capacity in 8[o] price 2 _d._ by Dr. _Combar_.
+
+The Life and Death of that Reverend Divine Dr. _Fuller_, Author of the
+Book called the holy War and State; in 8[o].
+
+_Fons Lachrymarum_, or a Fountain of Tears; from whence doth flow
+_Englands_ complaint, _Jeremiah_'s Lamentations, paraphrased with Divine
+meditations, by _John Quarles_; in 8[o].
+
+_Gregory_ Father _Grey-beard_ with his Vizard pull'd off, or News from
+the Cabal, in some Reflections upon a late Book, entituled, _The
+Rehearsal Transprosed after the fashion it now obtains_; in a Letter to
+Mr _Roger L'Estrange_; in 8[o].
+
+Grounds and occasions of the Contempt of the Clergy with the severall
+Answers to _Hobbs_.
+
+A good Companion, or a Meditation upon Death, by _William Winstandly_;
+in 12[o]s.
+
+Select Thoughts, or Choice Helps for a Pious Spirit, a Century of Divine
+Breathings for a Ravished Soul, beholding the excellency of her Lord
+Jesus: To which is added the Breathings of the Devout Soul, by _Jos.
+Hall_ Bishop of _Norwich_; in 12[o].
+
+The Remedies of Discontent, or a Treatise of Contentation; very fit for
+these present times; by _Jos. Hall_ Bishop of _Norwich_; 12[o].
+
+
+The admired piece of Physiognomy and Chyromancy, Mataposcopacy, the
+Symmetrical proportions and Signal Moles of the Body fully and
+accurately explained, with their Natural predictive significations both
+to Men and Women, being delightful and profitable; with the Subject of
+Dreams made plain: Whereunto is added the Art of Memory, by _Richard
+Saunders_; in _folio_: Illustrated with Cuts and Figures.
+
+The Sphere of _Marcus Manelius_ made an English Poem; with Learned
+Annotations, and a long Appendix: reciting the Names of Ancient and
+Modern Astronomers; with some thing memorable of them: Illustrated with
+Copper-Cuts. By _Edward Sherborne_ Esq, in _Folio_.
+
+Observations upon Military and Political Affairs: Written by the most
+Honourable _George_ Duke of _Albemarle_; in _Folio_: Published by
+Authority.
+
+Modern Fortification, or the Elements of Military Architecture,
+practised and designed by the latest and most experienced Engineers of
+this last Age, _Italian_, _French_, _Dutch_ and _English_; and the
+manner of Defending and Besieging Forts and Places; with the use of a
+Joynt Ruler or Sector, for the speedy description of any Fortification;
+by Sir _Jonas Moore_ Knight, Master Surveyor.
+
+A General Treatise of Artillery or Great Ordnance: Writ in _Italian_ by
+_Tomaso Morety_ of _Brescia_, Engineer; first to the Emperor, and now to
+the most serene Republick of _Venice_, translated into English, with
+Notes thereupon; and some addition out of _French_ for Sea-Gunners. By
+Sir _Jonas Moore_ Knight: With an Appendix of Artificial Fire-works of
+War and Delight; by Sir _Abraham Dager_ Knight, Engineer: Illustrated
+with divers Cuts.
+
+A Mathematical Compendium, or Useful Practices in Arithmetick, Geometry
+and Astronomy, Geography and Navigation, Embatteling and Quartering of
+Armies, Fortifications and Gunnery, Gauging and Dialling; explaining the
+Loyerthius with new Judices, Napers, Rhodes or Bones, making of
+Movements, and the Application of Pendulums: With the projection of the
+Sphere for an Universal Dial. By Sir _Jonas Moore_ Knight.
+
+The Works of that most excellent Philosopher and Astronomer Sir _George
+Wharton_ Baronet: giving an account of all Fasts and Festivals,
+Observations in keeping Easter; _Apotelesina_, or the Nativity of the
+World of the _Epochæ_ and _Eræ_ used by Chronologers: A Discourse of
+Years, Months, and days of years; of Eclipses and Effects of the Crises
+in Diseases: With an excellent discourse of the names, _Genus_,
+_Species_, efficient and final causes of all Comets; how Astrology may
+be restored from _Morinus_; in 8[o] large, _cum multis aliis_.
+
+The Practical Gauger, being a plain and easie method of Gauging all
+sorts of Brewing Vesses; whereunto is added a short _Synopsis_ of the
+Laws of Excise: The third Edition, with Addittions: By _John Mayne_.
+
+A Table for purchasers of Estates, either Lands or Houses; by _William
+Leybourne_.
+
+_Blagrave_'s introduction to Astrology, in Three parts; containing the
+use of an _Ephemerides_, and how to erect a Figure of Heaven to any time
+proposed; also the signification of the Houses, Planets, Signs and
+Aspects; the explanation of all useful terms of Art: With plain and
+familiar Instructions for the Resolution of all manner of Questions, and
+exemplified in every particular thereof by Figures set and judged. The
+Second treateth of Elections, shewing their Use and Application as they
+are constituted on the Twelve Celestial Houses, whereby you are enabled
+to choose such times as are proper and conducible to the perfection of
+any matter or business whatsoever. The third comprehendeth an absolute
+remedy for rectifying and judging Nativities; the signification and
+portance of Directions: with new and experienced Rules touching
+Revolutions and Transits, by _Jo. Blagrave_, of _Reading_ Gent. _Student
+in Astrology and Physick_; in 8[o] large.
+
+_Blagrave_'s Astrological Practice of Physick; discovering the true way
+to Cure all kinds of Diseases and Infirmities which are naturally
+incident to the Body of Man; in 8[o] large.
+
+_Gadbury_'s _Ephemerides_ for thirty years, twenty whereof is yet to
+come and unexpired; in 4[o].
+
+Philosophy delineated, consisting of divers Answers upon several Heads
+in Philosophy, first drawn up for the satisfaction of some Friends, now
+exposed to publick View and Examination; by _William Marshall_ Merch.
+_London_; in 8[o] large.
+
+The Natural History of Nitre, or a Philosophical Discourse of the
+Nature, Generation, place and Artificial Extraction of Nitre, with its
+Virtues and Uses, by _William Clerke_ M. _Doctorum Londinensis_.
+
+The Sea-mans Tutor, explaining Geometry, Cosmography and Trigonometry,
+with requisite Tables of Longitude and Latitude of Sea-ports, Travers
+Tables, Tables of Easting and Westing, meridian miles, Declinations,
+Amplitudes, refractions, use of the Compass, Kalender, measure of the
+Earth Globe, use of Instruments, Charts, differences of Sailing,
+estimation of a Ship-way by the Log, and Log-Line Currents. Composed for
+the use of the Mathematical School in Christs Hospital _London_, his
+Majesties _Charles_ II. his Royal Foundation. By _Peter Perkins_ Master
+of that School.
+
+Platform for Builders and a guide for purchasers by Mr. _Leyborne_.
+
+Mr. _Nich. Culpeppers_ last Legacy, left and bequeathed to his dearest
+Wife for the publick good, being the choicest and most profitable of
+those secrets, which while he lived were locked up in his Breast, and
+resolved never to publish them till after his death, containing sundry
+admirable experiments in Physick and Chyrurgery. The fifth Edition, with
+the Addition of a new Tract of the Anatomy of the Reins and Bladder, in
+8[o]. Large.
+
+Mr. _Nich. Culpeppers_ Judgment of Diseases, called _Symoteca Uranica_;
+also a Treatise of Urine. A Work useful for all that study Physick, in
+8[o]. Large.
+
+Mr. _Nich. Culpepper_'s School of Physick, or the experimental Practise
+of the whole Art, wherein are contained all inward Diseases from the
+Head to the Foot, with their proper and effectual Cures. Such dyet set
+down as ought to be observed in sickness and in health, in 8[o]. Large.
+
+The Compleat Midwifes practice Enlarged, in the most weighty and high
+concernment of the birth of man, containing a perfect Directory or Rules
+for Midwives and Nurses; as also a Guide for Women in their Conception,
+Bearing and Nursing of Children from the experience of our English,
+_viz._ Sir _Theodoret Mayrn_, Dr. _Chamberlain_, Mr. _Nich. Culpepper_,
+with the Instructions of the Queen of _Frances_ Midwife to her Daughter
+in 8[o]. Large. Illustrated with several Cuts of Brass.
+
+_Blagraves_ suppliment or enlargement to Mr. _Nich. Culpeppers_ English
+Physitian, containing a description of the form, place and time,
+Celestial Government of all such Plants as grow in _England_, and are
+omitted in his Book called the English Physitian, Printed in the same
+Volume, so as it may be bound with the English Physitian, in 8[o].
+Large.
+
+_De Succo pancreatico_, or a Physical and Anatomical Treatise of the
+nature and office of the Panecratick Juyce or Sweet-Bread in men,
+shewing its generation in the Body, what Diseases arise by its
+Visitation; together with the Causes and Cures of Agues and intermitting
+Fevers, hitherto so difficult and uncertain, with several other things
+worthy of Note. Written by that famous Physitian _D. Reg. de Graff_.
+Illustrated with divers Cuts in Brass; in 8[o]. Large.
+
+Great _Venus_ unmaskt, being a full discovery of the French Pox or
+Venereal Evil. By _Gidion Harvey_ M.D. in 8[o]. Large.
+
+The Anatomy of Consumptions, the Nature and Causes, Subject, Progress,
+Change, Signs, Prognostications, Preservations and several methods in
+Curing Consumptions, Coughs and Spitting of Blood; together with a
+Discourse of the Plague. By _Gidian Harvey_, in 8[o]. Large.
+
+Elenchus of Opinions concerning the Small Pox; by _Tobias Whitaker_
+Physitian to his Majesty; together with problemical questions concerning
+the Cure of the French Pox; in 12[o].
+
+_Praxis Catholica_, or the Country-mans universal Remedy, wherein is
+plainly set down the nature of all Diseases with their Remedies;
+in 8[o].
+
+The Queens Closet opened, incomparable secrets in Physick and
+Chyrurgery, Preserving, Conserving and Canding; which was presented unto
+the Queen by the most experienced persons of their times; in 12[o].
+Large.
+
+The Gentlemans Jockie and approved Farrier; instructing in the Nature,
+Causes, and Cures of all Diseases incident to Horses, with an exact
+method of Breeding, Buying, Dieting, and other ways of ordering all
+sorts of Horses; in 8[o]. Large.
+
+The Country mans Treasure, shewing the Nature, Cause and Cure of all
+Diseases incident to Cattel, _viz._ Oxen, Cows and Calves, Sheep, Hogs
+and Dogs, with proper means to prevent their common Diseases and
+Distempers being very useful receits, as they have been practised by the
+long experience of forty years; by _James Lambert_, in 8[o]. Large.
+
+Syncfoyle Improved, a discourse shewing the utility and benefit which
+_England_ hath and may receive by the Grass called Syncfoyle, and
+answering all objections urged against it; in 4[o].
+
+
+Pharamond that famed Romance, being the History of _France_, in twelve
+Parts; by the Author of _Cleopatra_ and _Cassandra_; _Folio_.
+
+_Parthenissa_ that famed Romance.
+
+A short History of the late English Rebellion; by _M. Needham_, in 4[o].
+
+The Ingenious Satyr against Hypocrites; in 4[o].
+
+Wits Interpreter, the English _Parnassus_, or a sure guide to those
+admirable accomplishments that compleat the English Gentry, in the most
+acceptable qualifications of Discourse or Writting; in which briefly the
+whole mystery of those pleasing Witchcrafts of Eloquence and Love are
+made easie, in divers tracts; in 8[o]. Large.
+
+Mysteries of Love and Eloquence, or the Art of Wooing and Complementing,
+as they are managed in the _Spring-Garden_, _Hide-Park_, and other
+places; in 8[o]. Large.
+
+The maiden-head lost by Moon-light, or the Adventure of the Meadow; by
+_Joseph Kepple_, in 4[o].
+
+_Vercingerixa_, a new Droll; composed on occasion of the pretended
+_German Princess_, in 4[o].
+
+_Meronides_, or _Virgils_ Traverstry, being a new Paraphrase upon the
+fifth and sixth Book of _Virgils Æneas_ in _Burlesque_ verse; by the
+Author of the Satyr against Hypocrites.
+
+The Poems of Sir _Austin Corkin_, together with his Plays; collected in
+one Volume, in 8[o].
+
+_Gerania_, a new Discovery of a little sort of People called _Pigmies_
+with a lively discription of their stature, habit manners, buildings,
+Knowledge and Government; by _Joshua Barns_, of _Emmanuel_ Colledge in
+_Cambridge_, in 8[o].
+
+The Woman is as good as the Man, or the equality of both Sexes Written
+originally in _French_, and translated in to English.
+
+The Memoirs of Madam _Mary Carlton_, commonly called the _German
+Princess_; being a Narrative of her Life and Death, interwoven with many
+strange and pleasant passages, from the time of her Birth to her
+Execution; in 8[o].
+
+_Cleaveland's_ Genuine Poems, Orations, Epistles, purged from many false
+and spurious ones which had usurped his name. To which is added many
+never before printed or published, according to the Author's own Copies;
+with a Narrative of his Life, in 8[o]. large.
+
+Newly Reprinted the exquisite Letters of _Mr. Robart Loveday_, the late
+admired Translater of the three first Volumes, of _Cleopatra_, published
+by his Brother _Mr. Anthony Loveday_, in 8[o]. large.
+
+_Troades_, a Translation out of _Seneca_; in 8[o].
+
+_Wallographea_, or the _Britain_ described, being a Relation of a
+pleasant Journey into _Wales_; wherein are set down several remarkable
+passages that occurred in the way thither; and also many choice
+observables, and notable commemorations concerning the state and
+condition, the nature and humour, Actions, Manners and Customs of that
+Country and People, in 8[o].
+
+Wit and Drollery, Jovial poems, corrected and amended with new
+Additions; in 8[o] large.
+
+_Adaga Scholica_, or a Collection of _Scotch Proverbs_ and _Proverbial
+phrases_, in 12[o]. very useful and delightful.
+
+A Treatise of Taxes and Contributions, shewing the Nature and Measures
+of Crown Lands, Assessments, Customs, Poll-monies, Lotteries,
+Benevolence, Penalty Monopolies, Offices, Tythes, Raising of Coines,
+Hearth-money, Excise, and with several intersperst Discourses and
+Digressions concerning Wars, the Church Universities, Rents, and
+Purchases, Usury and Exchange, Banks and Lumbards, Registers for
+Conveyances, Buyers, Insurances, Exportation of Money and Wool, Free
+Ports Coynes Housing Liberty of Conscience; by Sir _William Pette_
+Knight, in 4[o].
+
+_England_ described through the several Counties and Shires thereof,
+briefly handled; some things also premised to set forth the Glory of
+this Nation, by _Edward Leigh_, Esq;
+
+_Englands_ Worthies, Select Lives of the most eminent persons from
+_Constantine_ down to this present year 1684. by _William Winstandly_
+Gent. in 8[o] large.
+
+The Glories and Triumphs of his Majesty King _Charles_ the Second, being
+a Collection of all Letters, Speeches, and all other choice passages of
+State since his Majesties return from _Breda_, till after his
+Coronation, in 8[o] large.
+
+The _Portugal_ History, describing the said Country, with the Customs
+and Uses among them, in 8[o] large.
+
+A New Survey of the Turkish Government compleated, with divers Cuts,
+being an exact and absolute discovery of what is worthy of knowledge, or
+any way satisfactory to Curiosity in that mighty Nation, in 8[o] large.
+
+The Antiquity of _China_, or an Historical Essay, endeavouring a
+probability, that the Language of the Empire of _China_, is the
+primitive Language spoken through the whole world before the Confusion
+of _Babel_; wherein the Customs and Manners of _Chineans_ are presented,
+and Ancient and Modern Authors consulted with. Illustrated with a large
+Map of the Country, in 8[o] large.
+
+An Impartial Description of _Surynham_ upon the Continent of _Guiana_ in
+_America_; with a History of several strange Beasts, Birds, Fishes,
+Serpents, Insects and Customs of that Colony, in 4[o].
+
+_Ethecæ Christianæ_, or the School of Wisdom. It was dedicated to the
+Duke of _Monmouth_ in his younger years, in 12[o].
+
+The Life and Actions of the late renowned Prelate and Souldier
+_Christopher Bernard Van Gale_ Bishop of _Munster_, in 8[o].
+
+The Conveyancers Light, or the Compleat Clerk and Scriveners Guide,
+being an exact draught of all Precedents and Assurances now in use,
+likewise the Forms of all Bills, Answers and Pleadings in Chancery, as
+they were penned by divers Learned Judges, Eminent Lawyers, and great
+Conveyancers, both Ancient and Modern, in 4[o] large.
+
+The Privileges and Practices of Parliaments in _England_, Collected out
+of the Common Law of this Land, in 4[o].
+
+A Letter from _Oxford_ concerning the approaching Parliament then
+called, 1681. in vindication of the King, the Church, and Universities,
+4[o].
+
+_Brevia Parliamentaria Rediviva_, in 13 Sections; containing several
+Catalogues of the numbers and dates of all Bundles of Original Writs of
+Summons and Elections that are now in the Tower of _London_, in 4[o].
+
+The new World of Words, or a general English Dictionary, containing the
+proper signification and Etymologies of Words, derived from other
+Languages, _viz._ Hebrew, Arabick, Syriack, Greek, Latin, Italian,
+French, Spanish, British, Dutch, Saxon, useful for the advancement of
+our English Tongue; together with the definition of all those terms that
+conduce to the understanding of the Arts and Sciences, _viz._ Theology,
+Philosophy, Logick, Rhetorick, Grammar, Ethic, Law, Magick, Chyrurgery,
+Anatomy, Chymistry, Botanicks, Arithmetick, Geometry, Astronomy,
+Astrology, Physiognomy, Chyromancy, Navigation, Fortification, Dyaling;
+_cum multis aliis_, in fol.
+
+_Cocker's_ new Copy-Book, or _Englands_ Pen-man, being all the curious
+Hands engraved on 28 Brass plates, in folio.
+
+_Sir Robert Stapleton's_ Translation of Juvenals Satyr, with Annotations
+thereon, in folio.
+
+The Rudiments of the Latine Tongue, by a method of Vocabulary and
+Grammar; the former comprising the Primitives, whether Noun or Verb,
+ranked in their several Cases; the latter teaching the forms of
+Declension and Conjugation, with all possible plainness: To which is
+added the Hermonicon, _viz._ A Table of those Latin words, which their
+sound and signification being meerly resembled by, the English are the
+sooner learned thereby, for the use of Merchant Taylors School, in 8[o]
+large.
+
+_Indiculis Universalis_, or the whole Universe in Epitomie, wherein the
+names of almost all the works of Nature, of all Arts and Sciences, and
+their most necessary terms are in English, Latin and French methodically
+digested, in 8[o] large.
+
+_Farnaby's_ Notes on _Juvinal_ and _Persius_ in 12[o].
+
+_Clavis Grammatica_, or the ready way to the Latin Tongue, containing
+most plain demonstrations for the regular Translating of English into
+Latin, with instructions how to construe and parse Authors, fitted for
+such as would attain to the Latin Tongue, by _I. B._ Schoolmaster.
+
+The English Orator, or Rhetorical Descents by way of declamation upon
+some notable Themes, both Historical and Philosophical, in 8[o].
+
+
+ADVERTISEMENT.
+
+_There is sold by the said _Obadiah Blagrave_, a Water of such an
+excellent Nature and Operation for preservation of the Eyes, that the
+Eye being but washed therewith once or twice a day, it not only takes
+away all hot Rhumes and Inflamations, but also preserveth the Eye after
+a most wonderful manner; a Secret which was used by a most Learned
+Bishop: By the help of which Water he could read without the use of
+spectacles at 90 years of Age. A Bottle of which will cost but 1 s._
+
+
+FINIS.
+
+       *       *       *       *       *
+           *       *       *       *
+       *       *       *       *       *
+
+
+Errors and Inconsistencies Noted by Transcriber
+
+
+Unchanged Text
+
+  Many compound words occur in up to three forms: with hyphen; as two
+  separate words; and as a single unhyphenated word. Hyphens at line
+  break were retained unless the word was consistently hyphenless
+  elsewhere. Missing spaces between words were supplied when
+  unambiguous.
+
+Recurring Usages and Variant Spellings
+
+  beatten; Dear [for Deer]; galon; oatmel; somtimes
+    [These spellings are rare but each occurs at least once.]
+  Boyled
+    [The spelling with "y" occurs _only_ in the header for Section I.
+    Both "boil'd" and "boiled" are used in the body text.]
+  lay a lay of ...
+    [The word "layer" also occurs, but "lay" is more common.]
+  Olive, Oline
+    [The word "Olive"--the meat preparation, not the fruit--was written
+    "Oline" everywhere in the Index, and occasionally in the body text.
+    The unrelated "Olines" are birds.]
+  Rabit
+    [Note that the word is consistently spelled with one "b" _except_
+    in the Index.]
+  Snite
+    [Probably a variant of "Snipe", but in some books it is understood
+    as a different bird.]
+  roast, toast
+    [Both words can be applied to meats.]
+  give it a walm
+    [The word "walm" is always used in this construction. It appears to
+    mean "bring to a boil". Some occurrences of "warm" may be errors
+    for "walm".]
+
+Body Text
+
+  Pistaches, PineApple seed, or Almonds
+    [Capitalization unchanged; "white-Wine" is similar.]
+  currans, pers, oyl, and vinegar
+    [Element "pers" is at line-beginning; missing syllable may be
+    "pep-" or "ca-".]
+  mingle alltogether, then have slices of a leg of veal
+    [Elsewhere, text has "all together" or, rarely, "altogether".]
+  then afterwards dry them and them.
+    [Missing word could not be deduced.]
+  To make black Puddings an excellent way.
+    [Index reference has "Puddings white"; see recipe.]
+  giue the capon a full gorge thereof
+    [Archaic use of letter "u" unchanged.]
+  Wivos me quidos [see note on Index]
+
+Index
+
+  The order of entries in the Index was unchanged.
+
+  Eggs in the Spanish fashion, call'd, Wivos qme uidos
+    [The Index is clearly wrong, but the body text "me quidos" may also
+    be garbled. "Wivos" is "Huevos"; the rest could not be deduced.]
+  Puddings white  [see note on body text "black Puddings"]
+  Wheat leach of cream  [body text has "white"]
+
+
+Catchwords
+
+  In several places, text at the beginning of a page was corrected from
+  the catchword on the previous page:
+
+  Take a goose being roasted, and
+    ["take a goose"; catchword is capitalized "Take"]
+  take off the rind being finely kindled
+    ["be-//finely kindled"; catchword is "ing"]
+  Parsley and Onions minced together
+    ["min-//together"; catchword is "-ced"]
+  must not be so hot as to colour white paper
+    ["to//lour white paper"; catchword is "colour"]
+
+
+Typographical Errors
+
+  then lay your pinions on each side contrary  [you pinions]
+  9 Bolonia sausages, and anchoves  [an/Choves at line break]
+  Then have ten sweet breads, and ten pallets fried  [aud]
+  Then again have some boil'd Marrow and twelve  [boild'd]
+  Other Rice Puddings.  [Rich]
+  Other forcing of calves udder boiled and cold  [calves uddder]
+  _First, of raw Beef._  [Beeef]
+  then have boil'd carrots  [carrrots]
+  and being cold take off  ["b" printed upside-down]
+  lay on the kunckle of beef  [kunckle]
+  Thus also you may do hiefers' udders  [uddders]
+  Beef fried otherways, being roasted and cold.  [otheways]
+  To bake a Flank of Beef in a Collar.  [Lo bake]
+  toasts of houshold bread  [houshhold]
+    [the spelling "household" does not occur]
+  slice it in to thin slices  [slice is in to]
+    ["in to" is less common than "into", but does occur]
+  with grapes, or gooseberries or barberries  [barbeeries]
+  with nutmegs, pepper, and salt  [papper]
+  6. Chop't parsley, verjuyce, butter, sugar, and gravy.  [buttter]
+  beaten cinamon, sugar, and a whole clove or two  [aud a whole]
+  Cut a leg of veal into thin slices  [slies]
+  give it two or three warms on the fire  [two or the warms]
+  setting a dish under it to catch the gravy  [seetting]
+  a little beef-suet also minced  [litlte]
+  _To Make strong Wine Vinegar into Balls._  [stong]
+  Take crabs as soon as the kernels turn black  [Make crabs]
+  6. Core them and save the cores  [5. Core]
+  put it in a barrel with the quinces  [barrrel]
+  To make Pancakes.  [maka]
+  serve them with fine sugar.  [fina]
+    [These two errors are in the same recipe.]
+  Boil the rice tender in milk  [race]
+    [The word "race" occurs often, but only as a measure of ginger.]
+  yolks of eggs, rose-water, and sugar  [ann sugar]
+  5. Chine it as before with the bones in  [3. Chine]
+  (or not lard them)  [or uot]
+  the herbs, and spices, being mingled together
+    [text has "and spices,/ing mingled" at line break]
+  three of wine-vinegar, or verjuyce  [verjyce]
+  and some preserved barberries or cherries.  [chreries]
+  and a quarter of a pint of rose water  [a pine of]
+  bake it in a dish as other Florentines  [Floren-tines]
+    [mid-line hyphen probably inherited from an earlier edition with
+    different line breaks]
+  then fill your pie after this manner  [mnnner]
+  some barberries, some yolks of raw eggs  [yolks af]
+  Make the paste with a peck of flour  [hf flour]
+  four or five spoonfuls of fair water  [four our or five]
+  work up all cold together  [togther]
+  cut it into little square bits as big as a nutmeg  [litttle]
+  White-Pots, Fools, Wassels  [Wasssls]
+  Thus you may do wardens or pears  [thus yon]
+  turn it into colours, red, white, or yellow  [colous]
+  (and if you please, beat some musk and ambergriese in it)  [musst]
+    ["musk and ambergriese" occurs several times]
+  mix all these well together with a little cream  [litlle]
+  Take a quart of good thick sweet cream  ["T" printed upside down]
+  stir it and boil it thick  ["i" in first "it" printed upside down]
+  Boil a Capon in water and salt very tender  [Copon]
+  Take as much wine as water  [muck]
+  and wash them in warm water from the grounds  [aad]
+  take out the gall, then save the blood  [the save]
+  serve it on French bread in a fair scowr'd dish
+    [words "it" and "a" reversed]
+  To bake a Carp otherways to be eaten hot.  [to be heaten]
+  two or three anchoves being cleansed and minced  [beina cleansed]
+  alter the taste at your pleasure  [at you pleasure]
+  better paste than that which is made for pyes  ["that" for "than"]
+  Take as much water as will cover them  [ar much]
+  stew them together an hour on a soft fire  [au hour]
+  lay the meat on the sauce  [sance]
+  put into them hard eggs cut into rounds  [hards eggs]
+  boil the yolks in one bladder  [in on bladder]
+  drink of it every morning half a pint blood-warm  [mornig]
+  Excellent Ways for Feeding of Poultrey.  [Exce!lent]
+    [This line is printed in italics. The character is unambiguously
+    an exclamation mark, not a defective "l".]
+
+  [Index]
+  _Eggs fryed as round as a ball_  Ibid  [Iid]
+  O.  [N.]
+
+  [Advertising]
+  very fit for these present times  [persent]
+  containing several Catalogues  [Catalognes]
+
+
+Missing or Duplicated Words
+
+  let the other ends lie cut in the dish  [the the dish]
+  at the end of three days take the groats out  [the the end]
+  pour on the sauce with some slic't lemon  [the the sauce]
+  and half a dozen of slic't onions  [half a a dozen]
+  tie up the top of the pot  [the the top]
+  then take the tongue being ready boil'd  [being being]
+  as you do veal, (in page ___)
+    [page number and closing parenthesis missing; reference may be to
+    page 225 "_To bake a Loin, Breast, or Rack of Veal or Mutton._"]
+  then mince the brain and tongue with a little sage  [brain tongue]
+  either in slices or in the whole collar  [in in the whole]
+  and serve it up with scraped sugar  [serve it serve it]
+  half an ounce of ginger  [an an ounce]
+  or boil the cream with a stick of cinamon  [of of cinamon]
+  set it over the fire in clean scowred pan  [the the fire]
+  a quarter of a pound of good sweet butter  [of of good]
+  and pour the cream into it  [the the cream]
+  boil it to the thickness of an apple moise  [to to the]
+  and being cold take off the fat on the top  [take take off]
+  put the clearest to the herrings  [the the clearest]
+  alter the taste at your pleasure  [the the taste]
+  then set on the tops and scrape on sugar  [the the tops]
+  balls of parmisan, as big as a walnut  [as big a walnut]
+  [Index]
+  _Neats feet larded and roasted_  [page reference missing]
+  _Norfolk fool._  [page reference missing]
+    [These two entries are consecutive.]
+  [Advertising]
+  with the Subject of Dreams made plain  [of of Dreams]
+
+
+Longer Duplication, text as printed with line breaks as shown:
+
+    To make paste for the pie, take two quarts and a
+  pint of fine flour, four or five yolks of raw eggs, and half
+  a pound of fine flour, four or five yolks of raw eggs, and
+  half a pound of sweet butter,
+
+
+Punctuation
+
+  Errors in punctuation were silently corrected. In the Index, "Ibid"
+  was regularized to "Ibid."
+
+
+
+
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+<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of The accomplisht cook, by Robert May</div>
+<div style='display:block; margin:1em 0'>
+This eBook is for the use of anyone anywhere in the United States and
+most other parts of the world 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 <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you
+are not located in the United States, you will have to check the laws of the
+country where you are located before using this eBook.
+</div>
+<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: The accomplisht cook<br />
+  or, The art &amp; mystery of cookery</div>
+<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: Robert May</div>
+<div style='display:block; margin:1em 0'>Release Date: September 28, 2007 [eBook #22790]<br />
+[Most recently updated: October 16, 2023]</div>
+<div style='display:block; margin:1em 0'>Language: English</div>
+<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Louise Hope, David Starner and the Online Distributed Proofreading Team</div>
+<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK THE ACCOMPLISHT COOK ***</div>
+
+<div class="mynote">
+
+<p>Most errors in the book are trivial, involving missing or incorrect
+punctuation or typesetting accidents. They are shown as <ins class ="punct" title="punctuation error">unobtrusively</ins> as possible.
+More significant errors are marked in a <ins class="correction" title="larger error">more visible</ins> way.</p>
+
+<p>Notes A-E were added by the transcriber.</p>
+
+<div class="inset">
+<p><a href="#pages">Note on Pagination</a></p>
+<p><a href="#spelling">Note on Spelling</a></p>
+<p><a href="#contents">Full Table of Contents</a></p>
+<p><a href="#cook1">Parts I-XII</a></p>
+<p><a href="#cook2">Parts XIII-XXIV</a></p>
+<p><a href="#cook2index">Index</a></p>
+</div>
+</div>
+
+<table class="titlepage">
+<tr>
+<td>
+
+<h5 class="extended">THE</h5>
+<h2>Accomplisht Cook,</h2>
+<h6>OR THE</h6>
+<h3>ART &amp; MYSTERY</h3>
+<h6>OF</h6>
+<h1><span class="extended">COOKER</span>Y.</h1>
+
+<p class="center">
+Wherein the whole <span class="extended">ART</span> is revealed in a<br/>
+more easie and perfect Method, than hath<br/>
+been publisht in any language.</p>
+
+<p>Expert and ready Ways for the Dressing of all Sorts of FLESH, FOWL,
+and FISH, with variety of SAUCES proper for each of them; and how to
+raise all manner of <i>Pastes</i>; the best Directions for all sorts of
+<i>Kickshaws</i>, also the <i>Terms</i> of <span class ="extended">CARVING</span> and <span class ="extended">SEWING</span>.</p>
+
+<p class="center">
+An exact account of all <i>Dishes</i> for all <i>Seasons</i> of the
+Year, with other <i>A-la-mode Curiosities</i><ins class="punct" title
+= ". missing">.&nbsp;</ins></p>
+
+<p>The Fifth Edition, with large Additions throughout the whole work:
+besides two hundred Figures of several Forms for all manner of bak’d
+Meats, (either Flesh, or Fish) as, Pyes Tarts, Custards; Cheesecakes,
+and Florentines, placed in Tables, and directed to the Pages they
+appertain&nbsp;to.</p>
+</td>
+</tr>
+<tr>
+<td>
+<p class="center">
+Approved by the fifty five Years Experience and Industry of <i><span
+class="extended">ROBERT MAY</span></i>; in his Attendance on several
+Persons of great Honour.</p>
+</td>
+</tr>
+<tr>
+<td>
+<p class="center">
+<i>London</i>, Printed for <i>Obadiah Blagrave</i> at the <i>Bear</i>
+and <i>Star</i> in St. <i>Pauls Church-Yard</i>, 1685.</p>
+</td>
+</tr>
+</table>
+
+<div class="intro">
+
+<hr class="mid above" />
+
+<p class="decoration"><a name="dedic_lord" id ="dedic_lord">&nbsp;</a></p>
+
+<span class="folionum">A3</span>
+
+<h4 class="long">
+<a name="dedic_cooks"></a>
+To the Right Honourable my <i>Lord Montague</i>, My <i>Lord Lumley</i>, and my
+<i>Lord Dormer</i>; and to the Right worshipful Sir <i>Kenelme Digby</i>, so
+well known to this Nation for their Admired Hospitalities.
+</h4>
+
+
+<h5 class="left">Right Honourable, and Right Worshipful,</h5>
+
+<p><span class="firstletter large">H</span>E is an Alien, a meer
+Stranger in <i>England</i>, that hath not been acquainted with your
+generous House-keepings; for my own part my more particular tyes of
+service to you my Honoured Lords, have built me up to the height of this
+Experience, for which this Book now at last dares appear to the World;
+those times which I tended upon your Honours were those Golden Days of
+Peace and Hospitality when you enjoyed your own, so as to entertain and
+releive others.</p>
+
+<p>Right Honourable, and Right Worshipful, I&nbsp;have not only been an
+eye-witness, but interested
+<span class="folionum added">A3v</span>
+<!-- png003 -->
+by my attendance; so as that I may justly acknowledge those Triumphs and
+magnificent Trophies of Cookery that have adorned your Tables; nor can I
+but confess to the world, except I should be Guilty of the highest
+Ingratitude, that the only structure of this my Art and knowledge,
+I&nbsp;owed to your costs, generous and inimitable Epences; thus not
+only I have derived my experience, but your Country hath reapt the
+Plenty of your Humanity and charitable Bounties.</p>
+
+<p>Right Honourable, and Right Worshipful, Hospitality which was once a
+Relique of the Gentry, and a known Cognizance to all ancient Houses,
+hath lost her Title through the unhappy and Cruel Disturbances of these
+Times, she is now reposing of her lately so alarmed Head on your beds of
+Honour: In the mean space that our English World may know the
+<i>Mecæna</i>’s and Patrons of this Generous Art, I&nbsp;have exposed
+this Volume to the Publick, under the Tuition of your Names; at whose
+Feet I prostrate these Endeavours, and shall for ever remain</p>
+
+<div class="rightfloat">
+<p class="right ital">Your most humble<br/>
+devoted Servant.<br/>
+ROBERT MAY.</p>
+</div>
+
+<p class="ital">
+&nbsp;<br/>
+From <i>Soleby</i> in<br/>
+<i>Leicestershire</i>,<br/>
+September 29. 1684.</p>
+
+<hr class="mid above" />
+
+<span class="folionum added">A4</span>
+
+<h5 class="long">
+To the Master Cooks, and to such young Practitioners of the Art of
+Cookery, to whom this Book may be useful.</h5>
+
+<p><span class="firstletter">T</span>O you first, most worthy Artists,
+I acknowledg one of the chief Motives that made me to adventure this
+Volume to your Censures, hath been to testifie my gratitude to your
+experienced Society; nor could I omit to direct it to you, as it hath
+been my ambition, that you should be sensible of my Proficiency of
+Endeavours in this Art. To all honest well intending Men of our
+Profession, or others, this Book cannot but be acceptable, as it plainly
+and profitably discovers the <i>Mystery</i> of the <i>whole Art</i>; for
+which, though I may be <i>envied by some that only value their private
+Interests above Posterity, and the publick good</i>, yet God and my own
+Conscience would not permit me <i>to bury these my Experiences with my
+Silver Hairs in the Grave</i>: and that more especially, as the
+advantages of my Education hath raised me above the <i>Ambitions</i> of
+others, in the converse I have had with other <i>Nations</i>, who in
+this <i>Art</i> fall short of what I <i>have known experimented by you
+my worthy Country men</i>. Howsoever, the <i>French by their
+Insinuations, not without enough of Ignorance</i>, have bewitcht some of
+the <i>Gallants of our Nation</i> with Epigram Dishes, smoakt rather
+than drest, so strangely to captivate the <i>Gusto</i>, their
+<i>Mushroom’d Experiences</i> for <i>Sauce</i> rather than <i>Diet</i>,
+for the generality howsoever called <i>A-la-mode</i>, not worthy of
+being taken notice on. As I live in <i>France</i>, and had the Language
+and have been an eye-witness of their <i>Cookeries</i> as well, as a
+Peruser of their Manuscripts, and Printed <i>Authors</i> whatsoever I
+found good in them, I&nbsp;have inserted in this <i>Volume</i>.
+I&nbsp;do acknowledg my self not to be a little
+<span class="folionum added">A4v</span>
+<!-- png005 -->
+beholding to the <i>Italian</i> and <i>Spanish</i> Treatises; though
+without my fosterage, and bringing up under the <i>Generosities</i> and
+<i>Bounties of my Noble Patrons and Masters</i>, I&nbsp;could never have
+arrived to this <i>Experience</i>. To be confined and limited to the
+narrowness of a Purse, is to want the <i>Materials</i> from which the
+<i>Artist</i> must gain his knowledge. Those <i>Honourable Persons</i>,
+<i>my Lord</i> Lumley, and others, with whom I have spent a part of my
+time, were such whose generous cost never weighed the Expence, so that
+they might arrive to that right and high esteem they had of their
+<i>Gusto’s</i>. Whosoever peruses this <i>Volume</i> shall find it amply
+exemplified in <i>Dishes</i> of such high prices, which only these
+<i>Noblesses Hospitalities</i> did reach to: I&nbsp;should have sinned
+against their (to be perpetuated) Bounties, if I had not set down their
+several varieties, that the <i>Reader</i> might be as well acquainted
+with what is extraordinary, as what is ordinary in this <i>Art</i>; as I
+am truly sensible, that some of those things that I have set down will
+amaze a not thorow-paced <i>Reader</i> in the <i>Art of Cookery</i>, as
+they are Delicates, never till this time made known to the World.</p>
+
+<p><i>Fellow Cooks</i>, that I might give a testimony to my
+<i>Countrey</i> of the <i>laudableness of our Profession</i>, that I
+might encourage young Undertakers to make a Progress in the <i>Practice
+of this Art</i>, I&nbsp;have laid open these Experiences, as I was most
+unwilling to hide my Talent, but have ever endeavoured to do good to
+others; I&nbsp;acknowledge that there hath already been <i>several Books
+publisht</i>, and amongst the rest some out of the <i>French</i>, for
+ought I could perceive to very little purpose, <i>empty and unprofitable
+Treatises</i>, of as little use as some <i>Niggards Kitchens</i>, which
+the <i>Reader</i> in respect of the confusion of the Method, or
+barrenness of those <i>Authors</i> experience, hath rather been puzled
+then profited by; as those already
+<span class="folionum added">A5</span>
+<!-- png006 -->
+extant Authors have trac’t but one common beaten Road, repeating for the
+main what others have in the same homely manner done before them: It
+hath been my task to denote some <i>new Faculty or Science</i>, that
+others have not yet discovered; this the <i>Reader</i> will quickly
+discern by those <i>new Terms of Art</i> which he shall meet withal
+throughout this <i>whole Volume</i>. Some things I have inserted of
+<i>Carving and Sewing</i> that I might demonstrate the whole Art. In the
+contrivance of these my labours, I&nbsp;have so managed them for the
+general good, that those whose Purses cannot reach to the cost of rich
+Dishes, I&nbsp;have descended to their meaner Expences, that they may
+give, though upon a sudden Treatment, to their Kindred, Friends, Allies
+and Acquaintance, a&nbsp;handsome and relishing entertainment in all
+seasons of the year, though at some distance from Towns or Villages. Nor
+have my serious considerations been wanting amongst direction for Diet
+how to order what belongs to the sick, as well as to those that are in
+health; and withal my care hath been such, that in this Book as in a
+Closet, is contained all such Secrets as relate to <i>Preserving</i>,
+<i>Conserving</i>, <i>Candying</i>, <i>Distilling</i>, and such rare
+varieties as they are most concern’d in the <i>best husbandring and
+huswifering</i> of them. Nor is there any Book except that of the
+<i>Queens Closet</i>, which was so <i>enricht with Receipts</i>
+presented to her <i>Majesty</i>, as yet that I ever saw in any
+<i>Language</i>, that ever contained so many <i>profitable Experiences,
+as in this Volume</i>: in all which the <i>Reader</i> shall find most of
+the <i>Compositions</i>, and mixtures easie to be prepared, most
+pleasing to the Palate, and not too chargeable to the Purse; since you
+are at liberty to employ as much or as little therein as you please.</p>
+
+<p>In this Edition I have enlarged the whole Work; and
+<span class="folionum added">A5v</span>
+<!-- png007 -->
+there is added two hundred several Figures of all sorts of Pies, Tarts,
+Custards, Cheesecakes, &amp;c. more than was in the former: You will
+find them in Tables directed to the <i>Folio</i> they have relation to;
+there being such variety of Forms, the Artists may use which of them
+they please.</p>
+
+<p>It is impossible for any <i>Author</i> to please all People, no more
+than the best Cook can fancy their Palats whose Mouths are always out of
+taste. As for those who make it their business to hide their Candle
+under a Bushel, to do only good to themselves, and not to others, such
+as will curse me for revealing the Secrets of this Art, I&nbsp;value the
+discharge of my own Conscience, in doing Good, above all their malice;
+protesting to the whole world, that I have not <i>concealed any material
+Secret</i> of above my <i>fifty and five years Experience</i>; my Father
+<i>being a Cook</i> under whom in my Child-hood I was bred up in this
+Art.</p>
+
+<p>To conclude, the diligent Peruser of this <i>Volume</i> gains that in
+a small time (as to the <i>Theory</i>) which an <i>Apprenticeship</i>
+with some <i>Masters</i> could never have taught them. I&nbsp;have no
+more to do, but to desire of God a blessing upon these my Endeavours;
+and remain.</p>
+
+<div class="rightfloat">
+<p class="right ital">Yours in the most ingenious<br/>
+ways of Friendship,</p>
+</div>
+
+<p class="smaller">Sholeby in<br/>
+Leicestershire,<br/>
+<i>Sept. 30. 1664</i>.</p>
+
+<p class="right extended">ROBERT MAY.</p>
+
+<hr class="mid above" />
+
+<span class="folionum added">A6</span>
+<!-- png008 -->
+<!-- header The Exact Ways &mdash; mistake from following section -->
+
+<h5><a name="life" id="life">
+A short Narrative of some Passages of the Authors Life.</a></h5>
+
+<p><span class="firstletter">F</span>OR the better knowledge of the
+worth of this Book, though it be not usual, the <i>Author</i> being
+living, it will not be amiss to acquaint the <i>Reader</i> with a breif
+account of some passages of his Life, as also the eminent Persons
+(renowned for their House-keeping) whom he hath served through the whole
+series of his Life; for as the growth of Children argue the strength of
+the Parents, so doth the judgment and abilities of the Artist conduce to
+the making and goodness of the Work: now that such great knowledge in
+this commendable Art was not gained but by long experience, practise,
+and converse with the most able men in their times, the <i>Reader</i> in
+this breif Narrative may be informed by what steps and degrees he
+ascended to the same.</p>
+
+<p>He was born in the year of our Lord 1588. His Father being one of the
+ablest <i>Cooks</i> in his time, and his first Tutor in the knowledge
+and practice of Cookery; under whom having attained to some perfection
+in this Art, the old Lady <i>Dormer</i> sent him over into
+<i>France</i>, where he continued five years, being in the Family of a
+noble Peer, and first President of <i>Paris</i>; where he gained not
+only the <i>French</i> Tongue but also bettered his Knowledge in his
+<i>Cookery</i>, and returning again into <i>England</i>, was bound an
+Apprentice in <i>London</i> to Mr. <i>Arthur Hollinsworth</i> in
+<i>Newgate Market</i>, one of the ablest Work-men in <i>London</i>, Cook
+to the <i>Grocers Hall and Star Chamber</i>. His Apprentiship being out,
+the Lady <i>Dormer</i> sent for him to be her Cook under
+<span class="folionum added">A6v</span>
+<!-- png009 -->
+Father (who then served that Honourable Lady) where were four Cooks
+more, such Noble Houses were then kept, the glory of that, and the shame
+of this present Age; then were those Golden Days wherein were practised
+the <i>Triumphs and Trophies of Cookery</i>; then was Hospitality
+esteemed, Neighbourhood preserved, the Poor cherished, and God honoured;
+then was Religion less talkt on, and more practised; then was Atheism
+&amp; Schism less in fashion: then did men strive to be good, rather
+then to seem so. Here he continued till the Lady <i>Dormer</i> died, and
+then went again to <i>London</i>, and served the Lord
+<i>Castlehaven</i>, after that the Lord <i>Lumley</i>, that great lover
+and knower of Art, who wanted no knowledge in the discerning this
+mystery; next the Lord <i>Montague</i> in <i>Sussex</i>; and at the
+beginning of these wars, the Countess of <i>Kent</i>, then Mr.
+<i>Nevel</i> of <i>Crissen Temple</i> in <i>Essex</i>, whose Ancestors
+the <i>Smiths</i> (of whom he is descended) were the greatest
+maintainers of Hospitality in all those parts; nor doth the present
+M.&nbsp;<i>Nevel</i> degenerate from their laudable examples. Divers
+other Persons of like esteem and quality hath he served; as the Lord
+<i>Rivers</i>, Mr. <i>John Ashburnam</i> of the Bed-Chambers, Dr.
+<i>Steed</i> in <i> Kent</i>, Sir <i>Thomas Stiles</i> of <i>Drury
+Lane</i> in <i>London</i>, Sir <i>Marmaduke Constable</i> in
+<i>York-shire</i>, Sir <i>Charles Lucas</i>; and lastly the Right
+Honourable the Lady <i>Englefield</i>, where he now liveth.</p>
+
+<p>Thus have I given you a breif account of his Life, I&nbsp;shall next
+tell you in what high esteem this noble Art was with the Ancient Romans:
+<i>Plutarch</i> reports, that <i>Lucullus</i> his ordinary diet was fine
+dainty dishes, with works of pastry, banketting dishes, and fruit
+curiously wrought and prepared; that, his Table might be furnished with
+choice of varieties, (as the noble Lord <i>Lumley</i> did) that he kept
+and nourished all manner
+<span class="folionum added">A7</span>
+<!-- png010 -->
+of Fowl all the year long. To this purpose he telleth us a story how
+<i>Pompey</i> being sick, the Physitians willed him to eat a Thrush, and
+it being said there was none to be had; because it was then Summer; it
+was answered they might have them at <i>Lucullus</i>’s house who kept
+both Thrushes and all manner of Fowl, all the year long. This
+<i>Lucullus</i> was for his Hospitality so esteemed in <i>Rome</i>, that
+there was no talk, but of his Noble House-keeping. The said
+<i>Plutarch</i> reports how <i>Cicero</i> and <i>Pompey</i> inviting
+themselves to sup with him<ins class="punct" title=". for ,">,&nbsp;</ins>they would not let him speak with his men to provide any
+thing more then ordinary; but he telling them he would sup in
+<i>Apollo</i>, (a&nbsp;Chamber so named, and every Chamber proportioned
+their expences) he by this wile beguil’d them, and a supper was made
+ready estimated at fifty thousand pence, every <i>Roman</i> penny being
+seven pence half penny <i>English</i> money; a&nbsp;vast sum for that
+Age, before the <i>Indies</i> had overflowed <i>Europe</i>. But I have
+too far digressed from the Author of whom I might speak much more as in
+relation to his Person and abilities, but who will cry out the Sun
+shines? this already said is enough to satisfie any but the malicious,
+who are the greatest enemies to all honest endeavours. <i>Homer</i> had
+his <i>Zoilus</i>, and <i>Virgil</i> his <i>Bavius</i>; the best Wits
+have had their detractors, and the greatest Artists have been maligned;
+the best on’t is, such Works as these outlive their <i>Authors</i> with
+an honurable respect of Posterity, whilst envious Criticks never survive
+their own happiness, their Lives going out like the snuff of a
+Candle.</p>
+
+<p class="right"><i>W. W.</i></p>
+
+<hr class="mid above" />
+
+<span class="folionum added">A7v</span>
+<!-- png011 -->
+
+<h5><a name="triumphs" id="triumphs">Triumphs and Trophies in
+Cookery, to be used at Festival Times, as <i>Twelfth-day</i>,
+&amp;c.</a></h5>
+
+<p><span class="firstletter">M</span>Ake the likeness of a Ship in
+Paste-board, with Flags and Streamers, the Guns belonging to it of
+Kickses, bind them about with packthread, and cover them with close
+paste proportionable to the fashion of a Cannon with Carriages, lay them
+in places convenient as you see them in Ships of war, with such holes
+and trains of powder that they may all take Fire; Place your Ship firm
+in the great Charger; then make a salt round about it, and stick therein
+egg-shells full of sweet water, you may by a great Pin take all the meat
+out of the egg by blowing, and then fill it up with the rose-water, then
+in another Charger have the proportion of a Stag made of course paste,
+with a broad Arrow in the side of him, and his body filled up with
+claret-wine; in another Charger at the end of the Stag have the
+proportion of a Castle with Battlements, Portcullices, Gates and
+Draw-Bridges made of Past-board, the Guns and Kickses, and covered with
+course paste as the former; place it at a distance from the ship to fire
+at each other. The Stag being placed betwixt them with egg shells full
+of sweet water (as before) placed in salt. At each side of the Charger
+wherein is the Stag, place a Pye made of course paste, in one of which
+let there be some live Frogs, in each other some live Birds; make these
+Pyes of course Paste filled with bran, and yellowed over with saffron or
+the yolks of eggs, guild them over in spots, as also the Stag, the Ship,
+and Castle; bake them, and place them with guilt bay-leaves on turrets
+and tunnels of the Castle and Pyes; being baked,
+<span class="folionum added">A8</span>
+<!-- png012 -->
+make a hole in the bottom of your pyes, take out the bran, put in your
+Frogs, and Birds, and close up the holes with the same course paste,
+then cut the Lids neatly up; To be taken off the Tunnels; being all
+placed in order upon the Table, before you fire the trains of powder,
+order it so that some of the Ladies may be perswaded to pluck the Arrow
+out of the Stag, then will the Claret-wine follow, as blood that runneth
+out of a wound. This being done with admiration to the beholders, after
+some short pause, fire the train of the Castle, that the pieces all of
+one side may go off, then fire the Trains, of one side of the Ship as in
+a battel; next turn the Chargers; and by degrees fire the trains of each
+other side as before. This done to sweeten the stink of powder, let the
+Ladies take the egg-shells full of sweet waters and throw them at each
+other. All dangers being seemingly over, by this time you may suppose
+they will desire to see what is in the pyes; where lifting first the lid
+off one pye, out skip some Frogs, which make the Ladies to skip and
+shreek; next after the other pye, whence come out the Birds, who by a
+natural instinct flying in the light, will put out the Candles; so that
+what with the flying Birds and skipping Frogs, the one above, the other
+beneath, will cause much delight and pleasure to the whole company: at
+length the Candles are lighted, and a banquet brought in, the Musick
+sounds, and every one with much delight and content rehearses their
+actions in the former passages. These were formerly the delight of the
+Nobility, before good House-keeping had left <i>England</i>, and the
+Sword really acted that which was only counterfeited in such honest and
+laudable Exercises as these.</p>
+
+<hr class="mid above" />
+
+<span class="folionum added">A8v</span>
+<!-- png013 -->
+<p class="decoration">&nbsp;</p>
+
+<h5><a name="poem1" id="poem1">
+On the Unparalell’d Piece of <i>Mr. May</i> His Cookery.</a></h5>
+
+<div class="poem">
+<span class="firstletter">S</span>
+<p>Ee here a work set forth of such perfection,</p>
+<p>Will praise it self, and doth not beg protection</p>
+<p>From flatter’d greatness. Industry and pains</p>
+<p>For gen’ral good, his aim, his Countrey gains;</p>
+<p>Which ought respect him. A good <i>English</i> Cook,</p>
+<p>Excellent Modish Monsieurs, and that Book</p>
+<p>Call’d <i>Perfect Cook</i>, <i>Merete’s</i> Pastery</p>
+<p>Translated, looks like old hang’d Tapistry,</p>
+<p>The wrong side outwards: so Monsieur adieu,</p>
+<p>I’m for our Native <i>Mays</i> Works rare and new,</p>
+<p>Who with Antique could have prepar’d and drest</p>
+<p>The Nations <i>quondam</i> grand Imperial Feast,</p>
+<p>Which that thrice Crown’d Third <i>Edward</i> did ordain</p>
+<p>For his high Order, and their Noble Train,</p>
+<p>Whereon St. <i>George</i> his famous Day was seen,</p>
+<p>A Court on Earth that did all Courts out-shine.</p>
+
+<p class="indent">
+And how all Rarities and Cates might be</p>
+<p>Order’d for a Renown’d Solemnity,</p>
+<p>Learn of this Cook, who with judgment, and reason,</p>
+<p>Teacheth for every Time, each thing its true Season;</p>
+<p>Making his Compounds with such harmony,</p>
+<p>Taste shall not charge with superiority</p>
+<p>Of Pepper, Salt, or Spice, by the best Pallat,</p>
+<p>Or any one Herb in his broths or Sallat.</p>
+<p>Where Temperance and Discretion guides his deeds;</p>
+<p><i>Satis</i> his Motto, where nothing exceeds.</p>
+<span class="folionum">B</span>
+<!-- png014 -->
+<p>Or ought to wast, for there’s good Husbandry</p>
+<p>To be observ’d, as Art in Cookery.</p>
+<p>Which of the Mathematicks doth pertake,</p>
+<p>Geometry proportions when they bake.</p>
+<p>Who can in paste erect (of finest flour)</p>
+<p>A compleat Fort, a Castle, or a Tower.</p>
+<p>A City Custard doth so subtly wind,</p>
+<p>That should Truth seek, she’d scarce all corners find;</p>
+<p>Platform of Sconces, that might Souldiers teach,</p>
+<p>To fortifie by works as well as Preach.</p>
+<p>I’le say no more; for as I am a sinner,</p>
+<p>I’ve wrought my self a stomach to a dinner.</p>
+<p>Inviting Poets not to tantalize,</p>
+<p>But feast, (not surfeit) here their Fantasies.</p>
+</div>
+
+<p class="right"><i>James Parry.</i></p>
+
+<hr class="mid above" />
+
+<h4 class="long">
+To the Reader of (my very loving Friend) Mr. <i>Robert May</i> his
+incomparable Book of Cookery.</h4>
+
+<div class="poem">
+<span class="firstletter">S</span>
+<p>Ee here’s a Book set forth with such things in’t,</p>
+<p>As former Ages never saw in Print;</p>
+<p>Something I’de write in praise on’t, but the Pen,</p>
+<p>Of Famous <i>Cleaveland</i>, or renowned <i>Ben</i>,</p>
+<p>If unintomb’d might give this Book its due,</p>
+<p>By their high strains, and keep it always new.</p>
+<p>But I whose ruder Stile could never clime,</p>
+<p>Or step beyond a home-bred Country Rhime,</p>
+<p>Must not attempt it: only this I’le say,</p>
+<p><i>Cato</i>’s <i>Res Rustica</i>’s far short of <i>May</i>.</p>
+<span class="folionum added">Bv</span>
+<!-- png015 -->
+<p>Here’s taught to keep all sorts of flesh in date,</p>
+<p>All sorts of Fish, if you will marinate;</p>
+<p>To candy, to preserve, to souce, to pickle,</p>
+<p>To make rare Sauces, both to please, and tickle</p>
+<p>The pretty Ladies palats with delight;</p>
+<p>Both how to glut, and gain an Appetite.</p>
+<p>The Fritter, Pancake, Mushroom; with all these,</p>
+<p>The curious Caudle made of Ambergriese.</p>
+<p>He is so universal, he’l not miss,</p>
+<p>The Pudding, nor Bolonian Sausages.</p>
+<p>Italian, Spaniard, French, he all out-goes,</p>
+<p>Refines their Kickshaws, and their Olio’s,</p>
+<p>The rarest use of Sweet-meats, Spicery,</p>
+<p>And all things else belong to Cookery:</p>
+<p>Not only this, but to give all content,</p>
+<p>Here’s all the Forms of every Implement</p>
+<p>To work or carve with, so he makes the able</p>
+<p>To deck the Dresser, and adorn the Table.</p>
+<p>What dish goes first of every kind of Meat,</p>
+<p>And so ye’re welcom, pray fall too, and eat.</p>
+<p><i>Reader</i>, read on, for I have done; farewell,</p>
+<p>The Book’s so good, it cannot chuse but sell.</p>
+</div>
+
+<p class="right"><i>Thy well-wishing Friend</i>,</p>
+
+<p class="right">John Town.</p>
+
+</div> <!-- end div intro -->
+
+<div class="maintext">
+
+<hr class="mid above" />
+
+<span class="folionum">B2</span>
+<!-- png016 -->
+
+<p class="decoration">&nbsp;</p>
+
+<h4><a name="exact_ways" id="exact_ways">
+The most Exact, or A-la-mode Ways<br/>
+of Carving and Sewing.</a></h4>
+
+<hr class="below" />
+
+<h5>Terms of Carving.</h5>
+
+<p><span class="firstletter">B</span>Reak that deer, leach that brawn,
+rear that goose, lift that swan, sauce that capon, spoil that hen, frust
+that chicken, unbrace that mallard, unlace that coney, dismember that
+hern, display that crane, disfigure that peacock, unjoynt that bittern,
+untach that curlew, allay that pheasant, wing that partridge, wing that
+quail, mince that plover, thigh that pidgeon, border that pasty, thigh
+that woodcock; thigh all manner of small birds.</p>
+
+<p>Timber the fire, tire that egg, chine that salmon, string that
+lamprey, splat that pike, souce that plaice, sauce that tench, splay
+that bream, side that haddock, tusk that barbel, culpon that trout, fin
+that chivin, transon that eel, tranch that sturgeon, undertranch that
+porpus, tame that crab, barb that lobster.</p>
+
+
+<h5>Service.</h5>
+
+<p>First, set forth mustard and brawn, pottage, beef, mutton, stewed
+pheasant, swan, capon, pig, venison, hake, custard, leach, lombard,
+blanchmanger, and jelly; for standard, venison, roast kid, fawn, and
+coney, bustard, stork, crane, peacock with his tail, hern-shaw, bittern,
+woodcock, partridge, plovers, rabbits, great birds, larks<ins class ="punct" title=", missing">,&nbsp;</ins>doucers, pampuff, white leach,
+amber-jelly, cream of
+<span class="folionum added">B2v</span>
+<!-- png017 -->
+almonds, curlew, brew, snite, quail, sparrow, martinet, pearch in jelly,
+petty pervis, quince baked, leach, dewgard, fruter fage, blandrells or
+pippins with caraways in comfits, wafers, and Ipocras.</p>
+
+
+<h5>Sauce for all manner of Fowls.</h5>
+
+<p>Mustard is good with brawn, Beef, Chine of Bacon, and Mutton,
+Verjuyce good to boil’d Chickens and Capons; Swan with Chaldrons, Ribs
+of Beef with Garlick, mustard, pepper, verjuyce, ginger; sauce of lamb,
+pig and fawn, mustard, and sugar; to pheasant, partridge, and coney,
+sauce gamelin; to hern-shaw, egrypt, plover, and crane, brew, and
+curlew, salt, and sugar, and water of Camot, bustard, shovilland, and
+bittern, sauce gamelin; woodcock, lapwhing, lark, quail, martinet,
+venison and snite with white salt; sparrows and thrushes with salt, and
+cinamon. Thus with all meats sauce shall have the operation.</p>
+
+<h3><a name="carving_fowl" id="carving_fowl">
+Directions for the order of<br/>
+carving Fowl.</a></h3>
+
+
+<h5>Lift that Swan.</h5>
+
+<p>The manner of cutting up a Swan must be to slit her right down in the
+middle of the breast, and so clean thorow the back from the neck to the
+rump, so part her in two halves cleanly and handsomly, that you break
+not nor tear the meat, lay the two halves in a fair charger with the
+slit sides downwards, throw salt about it, and let it again on the
+Table. Let your sauce be chaldron for a Swan, and serve it in
+saucers.</p>
+
+
+<h5>Rear the Goose.</h5>
+
+<p>You must break a goose contrary to the former way.
+<span class="folionum">B3</span>
+<!-- png018 -->
+Take a goose<a class="tag" name="tagA" id="tagA" href="#noteA">A</a> being roasted, and take off both his legs fair like a
+shoulder of Lamb, take him quite from the body then cut off the belly
+piece round close to the lower end of the breast: lace her down with
+your knife clean through the breast on each side your thumbs bredth for
+the bone in the middle of the breast; then take off the pinion of each
+side, and the flesh which you first lac’t with your knife, raise it up
+clear from the bone, and take it from the carcase with the pinion; then
+cut up the bone which lieth before in the breast (which is commonly
+call’d the merry thought) the skin and the flesh being upon it; then cut
+from the brest-bone, another slice of flesh clean thorow, &amp; take it
+clean from the bone, turn your carcase, and cut it asunder the back-bone
+above the loin-bones: then take the rump-end of the back-bone, and lay
+it in a fair dish with the skinny-side upwards, lay at the fore-end of
+that the merry-thought with the skin side upward, and before that the
+apron of the goose; then lay <ins class="correction" title="text reads ‘you’">your</ins> pinions on each side contrary, set your legs on
+each side contrary behind them, that the bone end of the legs may stand
+up cross in the middle of the dish, &amp; the wing pinions on the
+outside of them; put under the wing pinions on each side the long slices
+of flesh which you cut from the breast bone, and let the ends meet under
+the leg bones, let the other ends lie cut in <ins class="correction"
+title="text reads ‘the the’">the</ins> dish betwixt the leg and the
+pinion; then pour your sauce into the dish under your meat, throw on
+salt, and set it on the table.</p>
+
+
+<h5>To cut up a Turkey or Bustard.</h5>
+
+<p>Raise up the leg very fair, and open the joynt with the point of your
+knife, but take not off the leg; then lace down the breast with your
+knife on both sides, &amp; open the breast pinion with the knife, but
+take not the pinion off; then raise up the merry-thought betwixt the
+breast bone, and the top of the merry-thought, lace down the
+<span class="folionum added">B3v</span>
+<!-- png019 -->
+flesh on both sides of the breast-bone, and raise up the flesh called
+the brawn, turn it outward upon both sides, but break it not, nor cut it
+not off; then cut off the wing pinion at the joynt next to the body, and
+stick on each side the pinion in the place where ye turned out the
+brawn, but cut off the sharp end of the Pinion, take the middle piece,
+and that will just fit the place.</p>
+
+<p>You may cut up a capon or pheasant the same way, but of your capon
+cut not off the pinion, but in the place where you put the pinion of the
+turkey, you must put the gizard of your capon on each side half.</p>
+
+
+<h5>Dismember that Hern.</h5>
+
+<p>Take off both the legs, and lace it down to the breast with your
+knife on both sides, raise up the flesh, and take it clean off with the
+pinion; then stick the head in the breast, set the pinion on the
+contrary side of the carcase, and the leg on the other side, so that the
+bones ends may meet cross over the carcase, and the other wings cross
+over upon the top of the carcase.</p>
+
+
+<h5>Unbrace that Mallard.</h5>
+
+<p>Raise up the pinion and the leg, but take them not off, raise the
+merry-thought from the breast, and lace it down on each side of the
+breast with your knife, bending to and fro like ways.</p>
+
+
+<h5>Unlace that Coney.</h5>
+
+<p>Turn the back downwards, &amp; cut the belly flaps clean off from the
+kidney, but take heed you cut not the kidney nor the flesh, then put in
+the point of your knife between the kidneys, and loosen the flesh from
+each side the bone then turn up the back of the rabbit, and cut it cross
+between the wings, <!-- between the what?? --> and lace it down close by
+the bone with your knife on both sides, then open the flesh of the
+rabbit from the bone, with the point of your knife against the kidney,
+and pull the leg open softly
+<span class="folionum">B4</span>
+<!-- png020 -->
+with your hand, but pluck it not off, then thrust in your knife betwixt
+the ribs and the kidney, slit it out, and lay the legs close
+together.</p>
+
+
+<h5>Sauce that Capon.</h5>
+
+<p>Lift up the right leg and wing, and so array forth, and lay him in
+the platter as he should fly, and so serve him. Know that capons or
+chickens be arrayed after one sauce; the chickens shall be sauced with
+green sauce or veriuyce.</p>
+
+
+<h5>Allay that Pheasant.</h5>
+
+<p>Take a pheasant, raise his legs and wings as it were a hen and no
+sauce but only salt.</p>
+
+
+<h5>Wing that Partridg.</h5>
+
+<p>Raise his legs, and his wing as a hen, if you mince him sauce him
+with wine, powder of ginger, and salt, and set him upon a chafing dish
+of coals to warm and serve.</p>
+
+
+<h5>Wing that Quail.</h5>
+
+<p>Take a quail and raise his legs and his wings as an hen, and no sauce
+but salt.</p>
+
+
+<h5>Display that Crane.</h5>
+
+<p>Unfold his Legs, and cut off his wings by the joynts, then take up
+his wings and his legs, and sauce them with powder of ginger, mustard,
+vinegar, and salt.</p>
+
+
+<h5>Dismember that Hern.</h5>
+
+<p>Raise his legs and his wings as a crane, and sauce him with vinegar,
+mustard, powder of ginger and salt.</p>
+
+
+<h5>Unjoynt that Bittern.</h5>
+
+<p>Raise his legs &amp; wings as a heron &amp; no sauce but salt.</p>
+
+
+<h5>Break that Egript.</h5>
+
+<p>Take an egript, and raise his legs and his wings as a heron, and no
+sauce but salt.</p>
+
+
+<h5>Untach that Curlew.</h5>
+
+<p>Raise his legs and wings as a hen, &amp; no sauce but salt.</p>
+
+
+<h5>Untach that brew<ins class="punct" title=". missing">.&nbsp;</ins></h5>
+
+<p>Raise his legs and his wings in the same manner, and no sauce but
+only salt.</p>
+
+
+<span class="folionum added">B4v</span>
+<!-- png021 -->
+<h5>Unlace that Coney.</h5>
+
+<p>Lay him on the back, and cut away the vents, then raise the wings and
+the sides, and lay bulk, chine, and sides together, sauce them with
+vinegar and powder of ginger.</p>
+
+
+<h5>Break that Sarcel.</h5>
+
+<p>Take a sarcel or teal, and raise his wings and his legs, and no sauce
+but only salt.</p>
+
+
+<h5>Mince that Plover.</h5>
+
+<p>Raise his leg and wings as a hen, and no sauce but only salt.</p>
+
+
+<h5>A <!-- Verbless --> Snite.</h5>
+
+<p>Raise his legs, wings and his shoulders as a plover, and no sauce but
+salt.</p>
+
+
+<h5>Thigh that Woodcock.</h5>
+
+<p>Raise his legs as a hen, and dight his brain.</p>
+
+<h4>The Sewing of Fish.</h4>
+
+<h5>The First Course.</h5>
+
+<p><span class="firstletter">T</span>O go to the sewing of Fish.<br/>
+Musculade, Minews in few of porpos or of salmon, bak’d herring with
+sugar, green fish pike, lamprey, salent, porpos roasted, bak’d gurnet
+and baked lamprey.</p>
+
+
+<h5>The Second Course.</h5>
+
+<p>Jelly white and red, dates in confect, conger, salmon, birt, dorey,
+turbut holibut for standard, bace, trout, mullet, chevin, soles, lamprey
+roast, and tench in jelly<ins class="punct" title=", for .">.&nbsp;</ins></p>
+
+
+<h5>The Third Course.</h5>
+
+<p>Fresh sturgeon, bream, pearch in jelly, a&nbsp;jole of salmon
+sturgeon, welks, apples and pears roasted; with sugar candy, figs of
+molisk, raisins, dates, capt with minced ginger, wafers, and
+Ipocras.</p>
+
+
+<span class="folionum added">B5</span>
+<!-- png022 -->
+<h5>The Carving of Fish.</h5>
+
+<p>The carver of fish must see to peason and furmety, the tail and the
+liver; you must look if there be a salt porpos or sole, turrentine, and
+do after the form of venison; <i>baked herring</i>, lay it whole on the
+trencher, then white herring in a dish, open it by the back, pick out
+the bones and the row, and see there be mustard. Of salt fish,
+green-fish, salt salmon, and conger, pare away the skin; salt fish,
+stock fish, marling, mackrel, and hake with butter, and take away the
+bones &amp; skins; <i>A Pike</i>, lay the womb upon a trencher, with
+pike sauce enough, <i>A salt Lamprey</i>, gobbin it in seven or eight
+pieces, and so present it, <i>A Plaice</i>, put out the water, then
+cross him with your knife, and cast on salt, wine, or ale. <i>Bace</i>,
+<i>Gurnet</i>, <i>Rochet</i>, <i>Bream</i>, <i>Chevin</i>,
+<i>Mullet</i>, <i>Roch</i>, <i>Pearch</i>, <i>Sole</i>, <i>Mackrel</i>,
+<i>Whiting</i>, <i>Haddock</i>, <ins class="punct" title ="italicized">and</ins> <i>Codling</i>, raise them by the back, pick out
+the bones, and cleanse the rest in the belly. <i>Carp Bream</i>,
+<i>Sole</i>, and <i>Trout</i>, back and belly together.
+<i>Salmon</i><ins class="punct" title=", missing">,&nbsp;</ins><i>Conger</i>, <i>Sturgeon</i>, <i>Turbut</i>,
+<i>Thornback</i>, <i>Houndfish</i>, and <i>Holibut</i>, cut them in the
+dishes; the <i>Porpos</i> about, <i>Tench</i> in his sauce; cut two
+<i>Eels</i>, and <i>Lampreys</i> roast, pull off the skin, and pick out
+the bones, put thereto vinegar, and powder. A&nbsp;<i>Crab</i>, break
+him asunder, in a dish make the shell clean, &amp; put in the stuff
+again, temper it with vinegar, and powder them, cover it with bread and
+heat it; a&nbsp;<i>Crevis</i> dight him thus, part him asunder, slit the
+belly, and take out the fish, pare away the red skin, mince it thin, put
+vinegar in the dish, and set it on the Table without heating. <i>A Jole
+of Sturgeon</i>, cut it into thin morsels, and lay it round about the
+dish, <i>Fresh Lamprey bak’d</i>, open the pasty, then take white bread,
+and cut it thin, lay it in a dish, &amp; with a spoon take out
+Galentine, &amp; lay it upon the bread with red wine and powder of
+Cinamon; then cut a gobbin of
+<span class="folionum added">B5v</span>
+<!-- png023 -->
+Lamprey, mince it thin, and lay it in the Gallentine, and set it on the
+fire to heat. <i>Fresh herring</i>, with salt and wine, <i>Shrimps</i>
+well pickled, <i>Flounders</i>, <i>Gudgeons</i>, <i>Minews</i>, and
+Muskles, Eels, and Lampreys, Sprats is good in few, musculade in worts,
+oysters in few, oysters in gravy, minews in porpus, salmon in jelly
+white and red, cream of almonds, dates in comfits, pears and quinces in
+sirrup, with parsley roots, mortus of hound fish raise standing.</p>
+
+
+<h5>Sauces for Fish.</h5>
+
+<p>Mustard is good for salt herring, salt fish, salt conger, salmon,
+sparling, salt eel and ling; vinegar is good with salt porpus,
+turrentine, salt sturgeon, salt thirlepole, and salt whale, lamprey with
+gallentine; verjuyce to roach, dace, bream, mullet, flounders, salt crab
+and chevin with powder of cinamon and ginger; green sauce is good with
+green fish and hollibut, cottel, and fresh turbut; put not your green
+sauce away for it is good with mustard.</p>
+
+<hr class="mid above" />
+
+<span class="folionum added">B6</span>
+<!-- png024 -->
+
+<h4 class="long"><a name="bills_of_fare" id="bills_of_fare">Bills
+of <i>FARE</i></a>
+for every Season in the Year; also how to set forth the <i>MEAT</i> in
+order for that Service, as it was used before Hospitality left this
+Nation.</h4>
+
+<table class="menu" summary="bills of fare">
+<tr>
+<td>
+<h5 class="long">A Bill of Fare for <i>All-Saints-Day</i>, being
+<i>Novemb. 1</i>.</h5>
+
+<p class="nonum">Oysters.</p>
+<p>1 A Collar of brawn and mustard.</p>
+<p>2 A Capon in stewed broth with marrow-bones.</p>
+<p>3 A Goose in stoffado, or two Ducks.</p>
+<p>4 A grand Sallet.</p>
+<p>5 A Shoulder of Mutton with oysters.</p>
+<p>6 A bisk dish baked.</p>
+<p>7 A roast chine of beef.</p>
+<p>8 Minced pies or chewits of capon, tongue, or of veal.</p>
+<p>9 A chine of Pork.</p>
+<p>10 A pasty of venison.</p>
+<p>11 A swan, or 2 geese roast.</p>
+<p>12 A loyn of veal.</p>
+<p>13 A French Pie of divers compounds.</p>
+<p>14 A roast turkey.</p>
+<p>15 A pig roast.</p>
+<p>16 A farc’t dish baked.</p>
+<p>17 Two brangeese roasted, one larded.</p>
+<p>18 Souc’t Veal.</p>
+<p>19 Two Capons roasted, one larded.</p>
+<p>20 A double bordered Custard.</p>
+
+</td>
+<td>
+<h5>A Second Course for the same Mess.</h5>
+
+<p class="nonum">Oranges and lemons.</p>
+<p>1 A souc’t pig.</p>
+<p>2 A young lamb or kid roast.</p>
+<p>3 Two Shovelers.</p>
+<p>4 Two Herns, one larded.</p>
+<p>5 A Potatoe-Pye.</p>
+<p>6 A duck and mallard, one larded.</p>
+<p>7 A souc’t Turbut.</p>
+<p>8 A couple of pheasants, one larded.</p>
+<p>9 Marinated Carp, or Pike, or Bream.</p>
+<p>10 Three brace of partridg, three larded.</p>
+<p>11 Made Dish of Spinage cream baked.</p>
+<span class="folionum added">B6v</span>
+<!-- png025 -->
+<p>12 A roll of beef.</p>
+<p>13 Two teels roasted, one larded.</p>
+<p>14 A cold goose pie.</p>
+<p>15 A souc’t mullet and bace.</p>
+<p>16 A quince pye.</p>
+<p>17 Four curlews, 2 larded.</p>
+<p>18 A dried neats tongue.</p>
+<p>19 A dish of anchoves.</p>
+<p>20 A jole of Sturgeon.</p>
+<p>Jellies and Tarts Royal, and Ginger bread, and other Fruits.</p>
+</td>
+</tr>
+
+<tr>
+<td>
+<h5 class="long">A Bill of Fare for Christmas Day, and how to set the
+Meat in order.</h5>
+
+<p class="nonum">Oysters.</p>
+<p>1 A collar of brawn.</p>
+<p>2 Stewed Broth of Mutton marrow bones.</p>
+<p>3 A grand Sallet.</p>
+<p>4 A pottage of caponets.</p>
+<p>5 A breast of veal in stoffado.</p>
+<p>6 A boil’d partridge.</p>
+<p>7 A chine of beef, or surloin roast.</p>
+<p>8 Minced pies.</p>
+<p>9 A Jegote of mutton with anchove sauce.</p>
+<p>10 A made dish of sweet-bread.</p>
+<p>11 A swan roast.</p>
+<p>12 A pasty of venison.</p>
+<p>13 A kid with a pudding in his belly.</p>
+<p>14 A steak pie.</p>
+<p>15 A hanch of venison roasted.</p>
+<p>16 A turkey roast and stuck with cloves.</p>
+<p>17 A made dish of chickens in puff paste.</p>
+<p>18 Two bran geese roasted, one larded.</p>
+<p>19 Two large capons, one larded.</p>
+<p>20 A Custard.</p>
+</td>
+<td>
+<h5>The second course for the same Mess.</h5>
+
+<p class="nonum">Oranges and Lemons.</p>
+<p>1 A young lamb or kid.</p>
+<p>2 Two couple of rabbits, two larded.</p>
+<p>3 A pig souc’t with tongues.</p>
+<p>4 Three ducks, one larded.</p>
+<p>5 Three pheasants, 1 larded</p>
+<p>6 A Swan Pye.</p>
+<p>7 Three brace of partridge, three larded.</p>
+<p>8 Made dish in puff paste.</p>
+<p>9 Bolonia sausages, and <ins class="punct" title="text reads ‘anChoves’ at line break">anchoves</ins>, mushrooms, and Cavieate, and
+pickled oysters in a dish.</p>
+<p>10 Six teels, three larded.</p>
+<span class="folionum added">B7</span>
+<!-- png026 -->
+<p>11 A Gammon of Westphalia Bacon.</p>
+<p>12 Ten plovers, five larded.</p>
+<p>13 A quince pye, or warden pie.</p>
+<p>14 Six woodcocks, 3 larded.</p>
+<p>15 A standing Tart in puff-paste, preserved fruits, Pippins,
+<i>&amp;c.</i></p>
+<p>16 A dish of Larks.</p>
+<p>17 Six dried neats tongues.</p>
+<p>18 Sturgeon.</p>
+<p>19 Powdered Geese.</p>
+<p>Jellies.</p>
+</td>
+</tr>
+
+<tr>
+<td>
+<h5>A Bill of Fare for <i>new-years Day</i>.</h5>
+
+<p class="nonum">Oysters.</p>
+<p>1 Brawn and Mustard.</p>
+<p>2 Two boil’d Capons in stewed Broth, or white Broth.</p>
+<p>3 Two Turkies in stoffado.</p>
+<p>4 A Hash of twelve Partridges, or a shoulder of mutton.</p>
+<p>5 Two bran Geese boil’d.</p>
+<p>6 A farc’t boil’d meat with snites or ducks.</p>
+<p>7 A marrow pudding bak’t</p>
+<p>8 A surloin of roast beef.</p>
+<p>9 Minced pies, ten in a dish, or what number you please</p>
+<p>10 A Loin of Veal.</p>
+<p>11 A pasty of Venison.</p>
+<p>12 A Pig roast.</p>
+<p>13 Two geese roast.</p>
+<p>14 Two capons, one larded.</p>
+<p>15 Custards.</p>
+</td>
+<td>
+<h5>A second Course for the same Mess.</h5>
+
+<p class="nonum">Oranges and Lemons.</p>
+<p>1 A side of Lamb</p>
+<p>2 A souc’t Pig.</p>
+<p>3 Two couple of rabbits, two larded.</p>
+<p>4 A duck and mallard, one larded.</p>
+<p>5 Six teels, three larded.</p>
+<p>6 A made dish, or Batalia-Pye.</p>
+<p>7 Six woodcocks, 3 larded.</p>
+<p>8 A warden pie, or a dish of quails.</p>
+<p>9 Dried Neats tongues.</p>
+<p>10 Six tame Pigeons, three larded.</p>
+<p>11 A souc’t Capon.</p>
+<p>12 Pickled mushrooms, pickled Oysters, and Anchoves in a dish.</p>
+<p>13 Twelve snites, six larded</p>
+<p>14 Orangado Pye, or a Tart Royal of dried and wet suckets.</p>
+<p>15 Sturgeon.</p>
+<p>16 Turkey or goose pye.</p>
+
+<span class="folionum added">B7v</span>
+<!-- png027 -->
+<p>Jelly of five or six sorts, Lay Tarts of divers colours and
+ginger-bread, and other Sweet-meats.</p>
+</td>
+</tr>
+
+<tr>
+<td>
+<h5>A Bill of Fare for <i>February</i>.</h5>
+
+<p>1 Eggs and Collops.</p>
+<p>2 Brawn and Mustard.</p>
+<p>3 A hash of Rabbits four.</p>
+<p>4 A grand Fricase.</p>
+<p>5 A grand Sallet.</p>
+<p>6 A Chine of roast Pork.</p>
+</td>
+<td>
+<h5>A second Course.</h5>
+
+<p>1 A whole Lamb roast.</p>
+<p>2 Three Widgeons.</p>
+<p>3 A Pippin Pye.</p>
+<p>4 A Jole of Sturgeon.</p>
+<p>5 A Bacon Tart.</p>
+<p>6 A cold Turkey Pye.</p>
+<p>Jellies and Ginger-bread, and Tarts Royal.</p>
+</td>
+</tr>
+
+<tr>
+<td>
+<h5>A Bill of fare for <i>March</i>.</h5>
+
+<p class="nonum">Oysters.</p>
+<p>1 Brawn and Mustard.</p>
+<p>2 A fresh Neats Tongue and Udder in stoffado.</p>
+<p>3 Three Ducks in stoffado.</p>
+<p>4 A roast Loin of Pork.</p>
+<p>5 A pasty of Venison.</p>
+<p>6 A Steak Pye.</p>
+</td>
+<td>
+<h5>A second Course.</h5>
+
+<p>1 A side of Lamb.</p>
+<p>2 Six Teels, three larded.</p>
+<p>3 A Lamb-stone Pye.</p>
+<p>4 200 of Asparagus.</p>
+<p>5 A Warden-Pye.</p>
+<p>6 Marinate Flounders.</p>
+<p>Jellies and Ginger-bread, and Tarts Royal.</p>
+</td>
+</tr>
+
+<tr>
+<td>
+<h5>A Bill of fare for <i>April</i>.</h5>
+
+<p class="nonum">Oysters.</p>
+<p>1 A Bisk.</p>
+<p>2 Cold Lamb.</p>
+<p>3 A haunch of venison roast.</p>
+<p>4 Four Goslings.</p>
+<p>5 A Turkey Chicken.</p>
+<p>6 Custards of Almonds.</p>
+</td>
+<td>
+<h5>A second Course.</h5>
+
+<p>1 Lamb, a side in joynts.</p>
+<p>2 Turtle Doves eight.</p>
+<p>3 Cold Neats-tongue pye.</p>
+<p>4 8 Pidgeons, four larded.</p>
+<p>5 Lobsters.</p>
+<p>6 A Collar of Beef.</p>
+<p>Tansies.</p>
+</td>
+</tr>
+
+<tr>
+<td>
+<h5>A Bill of Fare for <i>May</i>.</h5>
+
+<p>1 Scotch Pottage or Skink.</p>
+<span class="folionum added">B8</span>
+<!-- png028 -->
+<p>2 Scotch collops of mutton</p>
+<p>3 A Loin of Veal.</p>
+<p>4 An oline, or a Pallat pye.</p>
+<p>5 Three Capons, 1 larded.</p>
+<p>6 Custards.</p>
+</td>
+<td>
+<h5>A Second Course.</h5>
+
+<p>1 Lamb.</p>
+<p>2 A Tart Royal, or Quince Pye</p>
+<p>3 A Gammon of Bacon Pie.</p>
+<p>4 A Jole of Sturgeon.</p>
+<p>5 Artichock Pie hot.</p>
+<p>6 Bolonia Sausage.</p>
+<p>Tansies.</p>
+</td>
+</tr>
+
+<tr>
+<td>
+<h5>A bill of Fare for <i>June</i>.</h5>
+
+<p>1 A shoulder of mutton hasht</p>
+<p>2 A Chine of Beef.</p>
+<p>3 Pasty of Venison, a cold Hash.</p>
+<p>4 A Leg of Mutton roast.</p>
+<p>5 Four Turkey Chickens.</p>
+<p>6 A Steak Pye.</p>
+</td>
+<td>
+<h5>A Second Course.</h5>
+
+<p>1 Jane or Kid.</p>
+<p>2 Rabbits.</p>
+<p>3 Shovelers.</p>
+<p>4 Sweet-bread Pye.</p>
+<p>5 Olines, or pewit.</p>
+<p>6 Pigeons.</p>
+</td>
+</tr>
+
+<tr>
+<td>
+<h5>A bill of Fare for <i>July</i>.</h5>
+
+<p class="nonum">Muskmelons.</p>
+<p>1 Pottage of Capon.</p>
+<p>2 Boil’d Pigeons.</p>
+<p>3 A hash of Caponets.</p>
+<p>4 A Grand Sallet.</p>
+<p>5 A Fawn.</p>
+<p>6 A Custard.</p>
+</td>
+<td>
+<h5>A Second Course.</h5>
+
+<p>1 Pease, of French Beans.</p>
+<p>2 Gulls four, two larded.</p>
+<p>3 Pewits eight, four larded.</p>
+<p>4 A quodling Tart green.</p>
+<p>5 Portugal eggs, two sorts.</p>
+<p>6 Buttered Brawn.</p>
+<p>Selsey Cockles broil’d.</p>
+</td>
+</tr>
+
+<tr>
+<td>
+<h5>A Bill of Fare for <i>August</i>.</h5>
+
+<p class="nonum">Muskmelons.</p>
+<p>1 Scotch collops of Veal.</p>
+<p>2 Boil’d Breast of Mutton.</p>
+<p>3 A Fricase of Pigeons.</p>
+<p>4 A stewed Calves head.</p>
+<p>5 Four Goslings.</p>
+<p>6 Four Caponets.</p>
+</td>
+<td>
+<h5>A Second Course.</h5>
+
+<p>1 Dotterel twelve, six larded</p>
+<p>2 Tarts Royal of Fruit.</p>
+<p>3 Wheat-ears.</p>
+<p>4 A Pye of Heath-Pouts.</p>
+<p>5 Marinate Smelts.</p>
+<p>6 Gammon of Bacon.</p>
+<p>Selsey Cockles.</p>
+</td>
+</tr>
+
+<tr>
+<td>
+<h5>A Bill of Fare for <i>September</i><ins class="punct" title=". missing">.&nbsp;</ins></h5>
+
+<p class="nonum">
+Oysters.</p>
+<p>1 An Olio.</p>
+<p>2 A Breast of Veal in stoffado.</p>
+<p>3 twelve Partridg hashed.</p>
+<p>4 A Grand Sallet.</p>
+<p>5 Chaldron Pye.</p>
+<p>6 Custard.</p>
+</td>
+<td>
+<span class="folionum added">B8v</span>
+<!-- png029 -->
+
+<h5>A second Course.</h5>
+
+<p>1 Rabbits</p>
+<p>2 Two herns, one larded.</p>
+<p>3 Florentine of tongues.</p>
+<p>4 8 Pigeons roast, 4 larded.</p>
+<p>5 Pheasant pouts, 2 larded.</p>
+<p>6 A cold hare pye.</p>
+<p>Selsey cockles broil’d after<ins class="punct" title=". missing">.&nbsp;</ins></p>
+</td>
+</tr>
+
+<tr>
+<td>
+<h5>A bill of Fare for <i>October</i>.</h5>
+
+<p class="nonum">
+Oysters.</p>
+<p>1 Boil’d Ducks.</p>
+<p>2 A hash of a loin of veal.</p>
+<p>3 Roast Veal.</p>
+<p>4 Two bran-geese roasted.</p>
+<p>5 Tart Royal.</p>
+<p>6 Custard.</p>
+</td>
+<td>
+<h5>A second Course.</h5>
+
+<p>1 Pheasant, pouts, pigeons.</p>
+<p>2 Knots twelve.</p>
+<p>3 Twelve quails, six larded.</p>
+<p>4 Potato pye.</p>
+<p>5 Sparrows roast.</p>
+<p>6 Turbut.</p>
+<p>Selsey Cockles.</p>
+</td>
+</tr>
+<tr>
+<td colspan="2">
+<h5>A bill of Fare formerly used in Fasting days, and in
+<i>Lent</i><ins class="punct" title=". missing">.&nbsp;</ins></h5>
+</td>
+</tr>
+<tr>
+<td>
+<h5>The first Course.</h5>
+
+<p class="nonum">Oysters if in season.</p>
+<p>1 Butter and eggs.</p>
+<p>2 Barley pottage, or Rice pottage.</p>
+<p>3 Stewed Oysters.</p>
+<p>4 Buttered eggs on toasts.</p>
+<p>5 Spinage Sallet boil’d.</p>
+<p>6 Boil’d Rochet or gurnet.</p>
+<p>7 A jole of Ling.</p>
+<p>8 Stewed Carp.</p>
+<p>9 Oyster Chewits.</p>
+<p>10 Boil’d Pike.</p>
+<p>11 Roast Eels.</p>
+<p>12 Haddocks, fresh Cod, or Whitings.</p>
+<p>13 Eel or Carp Pye.</p>
+<p>14 Made dish of spinage.</p>
+<p>15 Salt Eels.</p>
+<p>16 Souc’t Turbut.</p>
+</td>
+<td>
+<h5>A second Course.</h5>
+
+<p>1 Fried Soals.</p>
+<p>2 Stewed oysters in scollop shells.</p>
+<p>3 Fried Smelts.</p>
+<p>4 Congers head broil’d.</p>
+<p>5 Baked dish of Potatoes, or Oyster pye.</p>
+<p>6 A spitchcock of Eels.</p>
+<p>7 Quince pie or tarts royal.</p>
+<p>8 Buttered Crabs.</p>
+<p>9 Fried Flounders.</p>
+<p>10 Jole of fresh Salmon.</p>
+<p>11 Fried Turbut.</p>
+<p>12 Cold Salmon pye.</p>
+<p>13 Fried skirrets.</p>
+<p>14 Souc’t Conger.</p>
+<p>15 Lobsters.</p>
+<p>16 Sturgeon.</p>
+</td>
+</tr>
+</table>
+
+</div> <!-- end div maintext -->
+
+<div class="endnote">
+
+<h4><a name="pages" id="pages">Page Numbering</a></h4>
+
+<p>The printed book combined two systems of page numbering. Throughout
+the book, the first four recto (odd, right-hand) pages of each 16-page
+signature are labeled as A, A2, A3... These are shown in the right
+margin. The left margin shows continuous page numbers, beginning with
+signature&nbsp;C (p.&nbsp;1) and continuing through the end of the
+recipes (p.&nbsp;461). In signature&nbsp;T, all page numbers were offset
+by&nbsp;4 (261-276 for 257-272). The printed number is shown in
+(parentheses) followed by the corrected number in <i>italics</i>. Where
+there are no page numbers, folio numbers added by the transcriber are
+shown in [brackets].</p>
+
+<h4><a name="spelling" id="spelling">Spelling</a></h4>
+
+<p>Many compound words occur in up to three forms: with hyphen; as two
+separate words; and as a single unhyphenated word. Hyphens at line
+break were retained unless the word was consistently hyphenless
+elsewhere. Missing spaces between words were supplied when
+unambiguous.</p>
+
+<p><b>beatten</b>; <b>Dear</b> (for Deer); <b>galon</b>; <b>oatmel</b>;
+<b>somtimes</b></p>
+<p class="inset">
+These spellings are rare but each occurs at least once.</p>
+
+<p><b>Boyled</b></p>
+<p class="inset">
+The spelling with “y� occurs <i>only</i> in the header for Section I.
+Both “boil’d� and “boiled� are used in the body text.</p>
+
+<p><b>lay a lay of ...</b></p>
+<p class="inset">
+The word “layer� also occurs, but “lay� is more common.</p>
+
+<p><b>Rabit</b></p>
+<p class="inset">
+Note that the word is consistently spelled with one “b� <i>except</i> in
+the Index.</p>
+
+<p><b>Snite</b></p>
+<p class="inset">
+Probably a variant of “Snipe�, but in some books it is understood as a
+different bird.</p>
+
+<p><b>roast, toast</b></p>
+<p class="inset">
+Both words can be applied to meats.</p>
+
+<p><b>give it a walm</b></p>
+<p class="inset">
+The word “walm� is always used in this construction. It appears to mean
+“bring to a boil�. Some occurrences of “warm� may be errors for
+“walm�.</p>
+
+<h4>Catchwords</h4>
+
+<p>In several places, text at the beginning of a page was corrected from
+the catchword on the previous page:</p>
+
+<p><a name="noteA" id="noteA" href="#tagA">A.</a> <i>You must
+break a goose contrary to the former way. Take a goose being
+roasted...</i></p>
+
+<p>Text as printed at page break:</p>
+
+<p class="illustration">
+<img src="images/catchwordA.png" width="356" height="93"
+alt="page image" /></p>
+
+</div>
+
+<div class="contents">
+
+<h4><a name="contents">CONTENTS</a></h4>
+<h5>(<i>Listing added by transcriber using author’s headings</i>)</h5>
+
+<p>Dedications:</p>
+
+<p class="inset"><a href="#dedic_lord">
+To the Right Honourable</a> my Lord Montague, My Lord Lumley, and my
+Lord Dormer; and to the Right worshipful Sir Kenelme Digby, so well
+known to this Nation for their Admired Hospitalities.</p>
+
+<p class="inset"><a href="#dedic_cooks">
+To the Master Cooks</a>, and to such young Practitioners of the Art of
+Cookery, to whom this Book may be useful.</p>
+
+<p class="inset"><a href="#life">
+A short Narrative</a> of some Passages of the Authors Life.</p>
+
+<p class="inset"><a href="#triumphs">
+Triumphs and Trophies</a> in Cookery, to be used at Festival Times, as
+Twelfth-day, &amp;c.</p>
+
+<p class="inset"><a href="#poem1">
+On the Unparalell’d Piece</a> of Mr. May His Cookery. (James Parry)</p>
+
+<p class="inset"><a href="#poem1">
+To the Reader</a> of (my very loving Friend) Mr. Robert May his
+incomparable Book of Cookery. (John Town)</p>
+
+<p>The most Exact, or A-la-mode Ways of <a href="#exact_ways">Carving
+and Sewing.</a></p>
+
+<p>Directions for the order of <a href="#carving_fowl">carving
+Fowl.</a></p>
+
+<p><a href="#bills_of_fare">
+Bills of Fare</a> for every Season in the Year.</p>
+
+<hr class="mid" />
+
+<p><a href="#cook1secI">SECTION I:</a><br/>
+Perfect Directions for the A-la-mode Ways of dressing all manner
+of Boyled Meats, with their several sauces, &amp;c.</p>
+
+<p class="inset2">
+To make several sorts of <a href="#cook1pudding">Puddings</a>.</p>
+
+<p class="inset2"><a href="#cook1haggas">
+Sheeps Haggas</a> Puddings.</p>
+
+<p class="inset2">
+To make any kind of <a href="#cook1sausage">sausages</a>.</p>
+
+<p class="inset2">
+To make all manner of <a href="#cook1hashes">Hashes</a>.</p>
+
+<p class="inset2"><a href="#cook1pottage">
+Pottages</a>.</p>
+
+<p class="inset2"><a href="#cook1capilotado">
+Divers made Dishes</a> or <i>Capilotado’s</i>.</p>
+
+<p><a href="#cook1secII">SECTION II:</a><br/>
+An hundred and twelve excellent wayes for the dressing of Beef.</p>
+
+<p><a href="#cook1secIII">SECTION III:</a><br/>
+The A-la-mode ways of dressing the Heads of any Beasts.</p>
+
+<p><a href="#cook1secIV">SECTION IV:</a><br/>
+The rarest Ways of dressing of all manner of Roast Meats,
+either of Flesh or Fowl, by Sea or land, with their Sauces
+that properly belong to them.</p>
+
+<p><a href="#cook1secV">SECTION V:</a><br/>
+The best way of making all manner of Sallets.</p>
+
+<p><a href="#cook1secVI">SECTION VI:</a><br/>
+To make all manner of Carbonadoes, either of Flesh or Fowl;
+as also all manner of fried Meats of Flesh, Collops and Eggs,
+with the most exquisite way of making Pancakes, Fritters,
+and Tansies.</p>
+
+<p><a href="#cook1secVII">SECTION VII:</a><br/>
+The most Excellent Ways of making All sorts of Puddings.</p>
+
+<p><a href="#cook1secVIII">SECTION VIII:</a><br/>
+The rarest Ways of making all manner of Souces and Jellies.</p>
+
+<p><a href="#cook1secIX">SECTION IX:</a><br/>
+The best way of making all manner of baked Meats.</p>
+
+<p><a href="#cook1secX">SECTION X:</a><br/>
+To bake all manner of Curneld Fruits in Pyes, Tarts,
+or made Dishes, raw or preserved, as Quinces, Warden,
+Pears, Pippins, &amp;c.</p>
+
+<p><a href="#cook1secXI">SECTION XI:</a><br/>
+To make all manner of made Dishes, with or without Paste.</p>
+
+<p><a href="#cook1secXII">SECTION XII:</a><br/>
+To make all manner of Creams, Sack-Possets, Sillabubs,
+Blamangers, White-Pots, Fools, Wassels, &amp;c.</p>
+
+<hr class="mid" />
+
+<p><a href="#cook2secXIII">SECTION XIII:</a><br/>
+The First Section for dressing of Fish.<br/>
+Shewing divers ways, and the most excellent, for Dressing
+of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &amp;c.</p>
+
+<p><a href="#cook2secXIV">SECTION XIV:</a><br/>
+The Second Section of Fish.<br/>
+Shewing the most Excellent Ways of Dressing of Pikes.</p>
+
+<p><a href="#cook2secXV">SECTION XV:</a><br/>
+The Third Section for dressing of Fish.<br/>
+The most excellent ways of Dressing Salmon, Bace, or Mullet.</p>
+
+<p><a href="#cook2secXVI">SECTION XVI:</a><br/>
+The fourth Section for dressing of Fish.<br/>
+Shewing the exactest ways of dressing Turbut, Plaice,
+Flounders, and Lampry.</p>
+
+<p><a href="#cook2secXVII">SECTION XVII:</a><br/>
+The Fifth Section of Fish.<br/>
+Shewing the best way to Dress Eels, Conger, Lump, and Soals.</p>
+
+<p><a href="#cook2secXVIII">SECTION XVIII:</a><br/>
+The Sixth Section of Fish.<br/>
+The A-la-mode ways of Dressing and Ordering of Sturgeon.</p>
+
+<p><a href="#cook2secXIX">SECTION XIX:</a><br/>
+The Seventh Section of Fish.<br/>
+Shewing the exactest Ways of Dressing all manner of Shell-Fish.</p>
+
+<p><a href="#cook2secXX">SECTION XX:</a><br/>
+To make all manner of Pottages for Fish-Days.</p>
+
+<p><a href="#cook2secXXI">SECTION XXI:</a><br/>
+The exactest Ways for the Dressing of Eggs.</p>
+
+<p><a href="#cook2secXXII">SECTION XXII:</a><br/>
+The best Ways for the Dressing of Artichocks.</p>
+
+<p><a href="#cook2secXXIII">SECTION XXIII:</a><br/>
+Shewing the best way of making Diet for the Sick.</p>
+
+<p><a href="#cook2secXXIV">SECTION XXIV:</a><br/>
+Excellent Ways for Feeding of Poultrey.</p>
+
+<p><a href="#cook2index">
+THE TABLE</a> (<i>Index</i>)</p>
+
+<p><a href="#cook2ads"></a></p>
+
+</div>
+
+<div class="contents">
+<h4><a name="cook1"></a>Contents</h4>
+
+<h5>(<i>Abbreviated</i>)</h5>
+
+<p><a href="#dedic_cooks">Introductory Material</a><br/>
+<a href="#contents">Detailed Table of Contents</a></p>
+
+<hr class="mid" />
+
+<p><a href="#cook1secI">SECTION I:</a>
+<i>Boiling</i></p>
+
+<p><a href="#cook1secII">SECTION II:</a>
+<i>Beef</i></p>
+
+<p><a href="#cook1secIII">SECTION III:</a>
+<i>Heads</i></p>
+
+<p><a href="#cook1secIV">SECTION IV:</a>
+<i>Roasting</i></p>
+
+<p><a href="#cook1secV">SECTION V:</a>
+<i>Sallets</i></p>
+
+<p><a href="#cook1secVI">SECTION VI:</a>
+<i>Frying</i></p>
+
+<p><a href="#cook1secVII">SECTION VII:</a>
+<i>Puddings</i></p>
+
+<p><a href="#cook1secVIII">SECTION VIII:</a>
+<i>Souces and Jellies</i></p>
+
+<p><a href="#cook1secIX">SECTION IX:</a>
+<i>Baking</i></p>
+
+<p><a href="#cook1secX">SECTION X:</a>
+<i>Fruit</i></p>
+
+<p><a href="#cook1secXI">SECTION XI:</a>
+<i>Made Dishes</i></p>
+
+<p><a href="#cook1secXII">SECTION XII:</a>
+<i>Creams</i></p>
+
+<hr class="mid" />
+
+<p><a href="#cook2">Sections XIII-XXIV</a></p>
+
+<p><a href="#cook2index">Index</a></p>
+</div>
+
+<div class="maintext">
+
+<span class="pagenum">1</span>
+<span class="folionum">C</span>
+<!-- png030 -->
+<p class="decoration">&nbsp;</p>
+
+<h3 class="smallcaps">the<br/>
+ACCOMPLISHT COOK,<br/>
+or,</h3>
+
+<h3>The whole Art and Mystery of<br/>
+COOKERY, fitted for all<br/>
+Degrees and Qualities.</h3>
+
+<hr class="above" />
+
+<h3 class="fish"><a name="cook1secI" id="cook1secI">Section I.</a></h3>
+
+<h3 class="subhead fish long">
+Perfect Directions for the A-la-mode Ways of dressing all manner of
+Boyled Meats, with their several sauces, <i>&amp;c.</i></h3>
+
+<h5><a name="cook1rec1a" id="cook1rec1a">
+To make an Olio Podrida.</a></h5>
+
+<p><span class="firstletter large">T</span>Ake a Pipkin or Pot of some
+three Gallons, fill it with fair water, and set it over a Fire of
+Charcoals, and put in first your hardest meats, a&nbsp;rump of Beef,
+<i>Bolonia</i> sausages, neats tongues two dry, and two green, boiled
+and larded, about two hours after the Pot is boil’d and scummed: but put
+in more presently after your Beef is scum’d, Mutton, Venison, Pork,
+Bacon, all the aforesaid in Gubbins, as big as a Ducks Egg, in equal
+pieces; put in also Carrots, Turnips, Onions,
+<span class="pagenum">2</span>
+<!-- png031 -->
+Cabbidge, in good big pieces, as big as your meat, a&nbsp;faggot of
+sweet herbs, well bound up, and some whole Spinage, Sorrel, Burrage,
+Endive, Marigolds, and other good Pot-Herbs a little chopped; and
+sometimes <i>French</i> Barley, or Lupins green or dry.</p>
+
+<p>Then a little before you dish out your Olio; put to your pot, Cloves,
+Mace, Saffron, <i>&amp;c.</i></p>
+
+<p>Then next have divers Fowls; as first</p>
+
+<p class="ital">
+A Goose, or Turkey, two Capons, two Ducks, two Pheasants, two Widgeons,
+four Partridges, four stock Doves, four Teals, eight Snites, twenty four
+Quails, forty eight Larks.</p>
+
+<p>Boil these foresaid Fowls in water and salt in a pan, pipkin, or pot,
+<i>&amp;c.</i></p>
+
+<p>Then have <i>Bread, Marrow, Bottoms of Artichocks, Yolks of hard
+Eggs, Large Mace, Chesnuts boil’d and blancht, two Colliflowers,
+Saffron</i>.</p>
+
+<p>And stew these in a pipkin together, being ready clenged with some
+good sweet butter, a&nbsp;little white wine and strong broth.</p>
+
+<p>Some other times for variety you may use Beets, Potato’s, Skirrets,
+Pistaches, <ins class="punct" title="unchanged">PineApple</ins>
+seed, or Almonds, Poungarnet, and Lemons.</p>
+
+<p>Now to dish your Olio, dish first your Beef, Veal or Pork; then your
+Venison, and Mutton, Tongues, Sausage, and Roots over all.</p>
+
+<p>Then next your largest Fowl, Land-Fowl, or Sea-Fowl, as first,
+a&nbsp;Goose, or Turkey, two Capons, two Pheasants, four Ducks, four
+Widgeons, four Stock-Doves, four Partridges, eight Teals, twelve Snites,
+twenty four Quailes, forty eight Larks, <i>&amp;c.</i></p>
+
+<p>Then broth it, and put on your pipkin of Colliflowers
+<span class="pagenum">3</span>
+<span class="folionum">C2</span>
+<!-- png032 -->
+Artichocks, Chesnuts, some sweet-breads fried, Yolks of hard Eggs, then
+Marrow boil’d in strong broth or water, large Mace, Saffron, Pistaches,
+and all the aforesaid things being finely stewed up, and some red Beets
+over all, slic’t Lemons, and Lemon peels whole, and run it over with
+beaten butter.</p>
+
+
+<h5><a name="cook1rec3a" id="cook1rec3a">
+Marrow Pies.</a></h5>
+
+<p>For the garnish of the dish, make marrow pies made like round Chewets
+but not so high altogether, then have sweet-breads of veal cut like
+small dice, some pistaches, and Marrow, some Potato’s, or Artichocks cut
+like Sweetbreads: as also some enterlarded Bacon; Yolks of hard Eggs,
+Nutmeg, Salt, Goosberries, Grapes, or Barberries, and some minced Veal
+in the bottom of the Pie minced with some Bacon or Beef-suit, Sparagus
+and Chesnuts, with a little musk; close them up, and bast them with
+saffron water, bake them, and liquor it with beaten butter, and set them
+about the dish side or brims, with some bottoms of Artichocks, and yolks
+of hard Eggs, Lemons in quarters, Poungarnets and red Beets boil’d, and
+carved.</p>
+
+
+<h5><a name="cook1rec3b" id="cook1rec3b">
+Other Marrow Pies.</a></h5>
+
+<p>Otherways for variety, you may make other Marrow Pies of minced Veal
+and Beef-suit, seasoned with Pepper, Salt, Nutmegs and boiled Sparagus,
+cut half an inch long, yolks of hard Eggs cut in quarters, and mingled
+with the meat and marrow: fill your Pies, bake them not too hard, musk
+them, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec3c" id="cook1rec3c">
+Other Marrow Pies.</a></h5>
+
+<p>Otherways, Marrow Pies of bottoms of little Artichocks, Suckers,
+yolks of hard eggs, Chesnuts, Marrow, and interlarded Bacon cut like
+dice, some Veal sweet-breads
+<span class="pagenum">4</span>
+<!-- png033 -->
+cut also, or Lamb-stones, Potato’s, or Skirrets, and Sparagus, or none;
+season them lightly with Nutmeg, Pepper and Salt, close your Pies, and
+bake them.</p>
+
+
+<h5><a name="cook1rec4a" id="cook1rec4a">
+<i>Olio</i>, Marrow Pies.</a></h5>
+
+<p class="ital">
+Butter three pound, Flower one quart, Lamb-Stones three pair,
+Sweet-Breads six, Marrow-bones eight, large Mace, Cock-stones twenty,
+interlarded Bacon one pound, knots of Eggs twelve, Artichocks twelve,
+Sparagus one hundred, Cocks-Combs twenty, Pistaches one pound, Nutmegs,
+Pepper, and Salt.</p>
+
+<p>Season the aforesaid lightly, and lay them in the Pie upon some
+minced veal or mutton, your interlarded Bacon in thin slices of half an
+inch long, mingled among the rest, fill the Pie, and put in some Grapes,
+and slic’t Lemon, Barberries or Goosberries.</p>
+
+<h5 class="plain">1. Pies of Marrow.</h5>
+
+<p><i>Flower, Sweet bread, Marrow, Artichocks, Pistaches, Nutmegs, Eggs,
+Bacon, Veal, Suit, Sparagus, Chesnuts; Musk, Saffron, Butter.</i></p>
+
+<h5 class="plain">2<ins class="punct" title=", for .">.&nbsp;</ins>Marrow Pies.</h5>
+
+<p><i>Flower, Butter, Veal, Suet, Pepper, Salt, Nutmeg, Sparagus, Eggs,
+Grapes, Marrow, Saffron.</i></p>
+
+<h5 class="plain">3. Marrow Pies.</h5>
+
+<p><i>Flower, Butter, Eggs, Artichocks, Sweet-bread, Lamb-stones,
+Potato’s, Nutmegs, Pepper, Salt, Skirrets, Grapes, Bacon.</i></p>
+
+
+<span class="pagenum">5</span>
+<span class="folionum">C3</span>
+<!-- png034 -->
+<h5 class="plain">To the garnish of an extraordinary Olio: as
+followeth.</h5>
+
+<p class="ital">
+Two Collers of Pigbrawn, two Marrow Pies, twelve roste Turtle Doves in a
+Pie, four Pies, eighteen Quails in a Pie, four Pies, two Sallets, two
+Jelleys of two colours, two forc’t meats, two Tarts.</p>
+
+<p>Thus for an extraordinary Olio, or Olio Royal.</p>
+
+
+<h5><a name="cook1rec5a" id="cook1rec5a">
+To make a Bisk divers ways.</a></h5>
+
+<p>Take a wrack of Mutton, and a Knuckle of Veal, put them a boiling in
+a Pipkin of a Gallon, with some fair water, and when it boils, scum it,
+and put to it some salt, two or three blades of large Mace, and a Clove
+or two; boil it to three pints, and strain the meat, save the broth for
+your use and take off the fat clean.</p>
+
+<p>Then boil twelve Pigeon-Peepers, and eight Chicken Peepers, in a
+Pipkin with fair water, salt, and a piece of interlarded Bacon, scum
+them clean, and boil them fine, white and quick.</p>
+
+<p>Then have a rost Capon minced, and put to it some Gravy, Nutmegs, and
+Salt, and stew it together; then put to it the juyce of two or three
+Oranges, and beaten Butter, <i>&amp;c.</i></p>
+
+<p>Then have ten sweet breads, <ins class="correction" title="text reads ‘aud’">and</ins> ten pallets fried, and the same number of lips
+and noses being first tender boil’d and blanched, cut them like lard,
+and fry them, put away the butter, and put to them gravy, a&nbsp;little
+anchove, nutmeg, and a little garlick, or none, the juyce of two or
+three Oranges, and Marrow fried in Butter with Sage-leaves, and some
+beaten Butter.</p>
+
+<p>Then again have some <ins class="correction" title="text reads ‘boild’d’">boil’d</ins> Marrow and twelve Artichocks, Suckers, and
+Peeches finely boil’d and put into
+<span class="pagenum">6</span>
+<!-- png035 -->
+beaten Butter, some Pistaches boiled also in some wine and Gravy, eight
+Sheeps tongues larded and boiled, and one hundred Sparagus boiled, and
+put into beaten Butter, or Skirrets.</p>
+
+<p>Then have Lemons carved, and some cut like little dice.</p>
+
+<p>Again fry some Spinage and Parsley, <i>&amp;c.</i></p>
+
+<p>These forefaid materials being ready, have some <i>French</i> bread
+in the bottom of your dish.</p>
+
+<p>Then dish on it your Chickens, and Pidgeons, broth it; next your
+Quaile, then Sweet breads, then your Pullets, then your Artichocks or
+Sparagus, and Pistaches, then your Lemon, Poungarnet, or Grapes,
+Spinage, and fryed Marrow; and if yellow Saffron or fried Sage, then
+round the center of your boiled meat put your minced Capon, then run all
+over with beaten butter, &amp;c.</p>
+
+<p>1. For variety, Clary fryed with yolks of Eggs.</p>
+
+<p>2. Knots of Eggs.</p>
+
+<p>3. Cocks Stones.</p>
+
+<p>4. Cocks Combs.</p>
+
+<p>5. If white, strained Almonds, with some of the broth.</p>
+
+<p>6. Goosberries or Barberries.</p>
+
+<p>7. Minced meat in Balls.</p>
+
+<p>8. If green, Juyce of Spinage stamped with manchet, and strained with
+some of the broth, and give it a warm.</p>
+
+<p>9. Garnish with boiled Spinage.</p>
+
+<p>10. If yellow, yolks of hard Eggs strained with some Broth and
+Saffron.</p>
+
+<p>And many other varieties.</p>
+
+
+<h5><a name="cook1rec6a" id="cook1rec6a">
+A Bisk otherways.</a></h5>
+
+<p>Take a Leg of Beef, cut it into two peices, and boil it in a gallon
+or five quarts of water, scum it, and about half an hour after put in a
+knuckle of Veal, and scum it also, boil it from five quarts to two
+quarts or less; and being
+<span class="pagenum">7</span>
+<span class="folionum">C4</span>
+<!-- png036 -->
+three quarters boil’d, put in some Salt, and some Cloves, and Mace,
+being through boil’d, strain it from the meat, and keep the broth for
+your use in a pipkin.</p>
+
+<p>Then have eight Marrow bones clean scraped from the flesh, and finely
+cracked over the middle, boil in water and salt three of them, and the
+other leave for garnish, to be boil’d in strong broth; and laid on the
+top of the Bisk when it is dished.</p>
+
+<p>Again boil your Fowl in water and Salt, Teals, Partridges, Pidgeons,
+Plovers, Quails, Larks.</p>
+
+<p>Then have a Joint of Mutton made into balls with sweet Herbs, Salt,
+Nutmeggs, grated Bread, Eggs, Suit, a&nbsp;Clove or two of Garlick, and
+Pistaches, boil’d in Broth, with some interlarded Bacon, Sheeps tongues,
+larded and stewed, as also some Artichocks, Marrow, Pistaches,
+Sweet-Breads and Lambs-stones in strong broth, and Mace a Clove or two,
+some white-wine and strained almonds, or with the yolk of an Egg,
+Verjuyce, beaten butter, and slic’t Lemon, or Grapes whole.</p>
+
+<p>Then have fryed Clary, and fryed Pistaches in Yolks of Eggs.</p>
+
+<p>Then Carved Lemons over all.</p>
+
+
+<h5><a name="cook1rec7a" id="cook1rec7a">
+To make another curious boil’d meat, much like a Bisk.</a></h5>
+
+<p>Take a Rack of Mutton, cut it in four peices, and boil it in three
+quarts of fair Water in a Pipkin, with a faggot of sweet Herbs very hard
+and close bound up from end to end, scum your broth and put in some
+salt: Then about half an hour after put in thre chickens finely scalded
+and trust, three Patridges boiled in water, the blood being well soaked
+out of them, and put to them also three or four blades of large
+Mace.</p>
+
+<p>Then have all manner of sweet herbs, as Parsley, Time, Savory,
+Marjorim, Sorrel, Sage; these being finely
+<span class="pagenum">8</span>
+<!-- png037 -->
+picked, bruise them with the back of a ladle, and a little before you
+dish up your boil’d meat, put them to your broth, and give them a walm
+or two.</p>
+
+<p>Again, for the top of your boil’d meat or garnish, have a pound of
+interlarded Bacon in thin slices, put them in a pipkin with six
+marrow-bones, and twelve bottoms of yong Artichocks, and some six
+sweet-breads of veal, strong broth, Mace, Nutmeg, some Goosberries or
+Barberries, some Butter and Pistaches.</p>
+
+<p>These things aforesaid being ready, and dinner called for, take a
+fine clean scoured dish and garnish it with Pistaches and Artichocks,
+carved Lemon, Grapes, and large Mace.</p>
+
+<p>Then have sippets finely carved, and some slices of <i>French</i>
+bread in the bottom of the dish, dish three pieces of Mutton, and one in
+the middle, and between the mutton three Chickens, and up in the middle,
+the Partridge, and pour on the broth with your herbs, then put on your
+pipkin over all, of Marrow, Artichocks, and the other materials, then
+Carved Lemon, Barberries and beaten Butter over all, your carved sippets
+round the dish.</p>
+
+
+<h5><a name="cook1rec8a" id="cook1rec8a">
+Another made Dish in the French Fashion, called an <i>Entre de
+Table</i>, Entrance to the Table.</a></h5>
+
+<p>Take the bottoms of boil’d Artichocks, the yolks of hard Eggs, yong
+Chicken-peepers, or Pidgeon-peepers, finely trust, Sweetbreads of Veal,
+Lamb-stones, blanched, and put them in a Pipkin, with Cockstones, and
+combs, and knots of Eggs; then put to them some strong broth,
+white-wine, large Mace, Nutmeg, Pepper, Butter, Salt, and Marrow, and
+stew them softly together.</p>
+
+<p>Then have Goosberries or Grapes perboil’d, or Barberries, and put to
+them some beaten Butter; and Potato’s, Skirrets or Sparagus boil’d, and
+put in beaten butter, and some boil’d Pistaches.</p>
+
+<span class="pagenum">9</span>
+<!-- png038 -->
+<p>These being finely stewed, dish your fowls on fine carved sippets,
+and pour on your Sweet-Breads, Artichocks, and Sparagus on them, Grapes,
+and slic’t Lemon, and run all over with beaten butter,
+<i>&amp;c.</i></p>
+
+<p>Somtimes for variety, you may put some boil’d Cabbidge, Lettice,
+Colliflowers, Balls of minced meat, or Sausages without skins, fryed
+Almonds, Calves Udder.</p>
+
+
+<h5><a name="cook1rec9a" id="cook1rec9a">
+Another French boil’d meat of Pine-molet.</a></h5>
+
+<p>Take a manchet of <i>French</i> bread of a day old, chip it and cut a
+round hole in the top, save the peice whole, and take out the crumb,
+then make a composition of a boild or a rost Capon, minced and stampt
+with Almond past, muskefied bisket bread, yolks of hard Eggs, and some
+sweet Herbs chopped fine, some yolks of raw Eggs and Saffron, Cinamon,
+Nutmeg, Currans, Sugar, Salt, Marrow and Pistaches; fill the Loaf, and
+stop the hole with the piece, and boil it in a clean cloth in a pipkin,
+or bake it in an oven.</p>
+
+<p>Then have some forc’t Chickens flead, save the skin, wings, legs, and
+neck whole, and mince the meat, two Pigeons also forc’t, two Chickens,
+two boned of each, and filled with some minced veal or mutton, with some
+interlarded Bacon, or Beef-suet, and season it with Cloves, Mace,
+Pepper, Salt, and some grated parmison or none, grated bread, sweet
+Herbs chopped small, yolks of Eggs, and Grapes, fill the skins, and
+stitch up the back of the skin, then put them in a deep dish, with some
+Sugar, strong broth, Artichocks, Marrow, Saffron, Sparrows, or Quails,
+and some boiled Sparagus.</p>
+
+<p>For the garnish of the aforesaid dish, rost Turneps and rost Onions,
+Grapes, Cordons, and Mace.</p>
+
+<p>Dish the forced loaf in the midst of the dish, the Chickens, and
+Pigeons round about it, and the Quails or small birds over all, with
+marrow, Cordons, Artichoks or Sparagus,
+<span class="pagenum">10</span>
+<!-- png039 -->
+Pine apple-seed, or Pistaches, Grapes, and Sweet-breads, and broth it on
+sippets.</p>
+
+
+<h5><a name="cook1rec10a" id="cook1rec10a">
+To boil a Chine of Veal, whole, or in peices.</a></h5>
+
+<p>Boil it in water, salt, or in strong broth with a faggot of sweet
+Herbs, Capers, Mace, Salt, and interlarded Bacon in thin slices, and
+some Oyster liquor.</p>
+
+<p>Your Chines being finely boiled, have some stewed Oysters by
+themselves with some Mace and fine onions whole, some vinegar, butter,
+and pepper <i>&amp;c.</i></p>
+
+<p>Then have Cucumbers boiled by themselves in water and salt, or
+pickled Cucumbers boiled in water, and put in beaten Butter, and
+Cabbidge-lettice, boiled also in fair water, and put in beaten
+Butter.</p>
+
+<p>Then dish your Chines on sippits, broth them, and put on your stewed
+Oysters, Cucumbers, Lettice, and parboil’d Grapes, Boclites, or slic’t
+lemon, and run it over with beaten Butter.</p>
+
+
+<h5><a name="cook1rec10b" id="cook1rec10b">
+Chines of Veal otherways, whole, or in pieces.</a></h5>
+
+<p>Stew them, being first almost rosted, put them into a deep Dish, with
+some Gravy, some strong broth, white Wine, Mace, Nutmeg, and some Oyster
+Liquor, two or three slices of lemon and salt, and being finely stewed
+serve them on sippits, with that broth and slic’t Lemon, Goosberries,
+and beaten Butter, boil’d Marrow, fried Spinage, <i>&amp;c.</i> For
+variety Capers, or Sampier.</p>
+
+
+<h5><a name="cook1rec10c" id="cook1rec10c">
+Chines of Veal boiled with fruit, whole.</a></h5>
+
+<p>Put it in a stewing pan or deep dish, with some strong Broth, large
+Mace, a&nbsp;little White Wine, and when it boils scum it, then put some
+dates to, being half boil’d
+<span class="pagenum">11</span>
+<!-- png040 -->
+and Salt, some white Endive, Sugar, and Marrow.</p>
+
+<p>Then boil some fruit by it self, your meat and broth being finely
+boil’d, Prunes and Raisons of the Sun, strain some six yolks of Eggs,
+with a little Cream, and put it in your broth, then dish it on sippets,
+your Chine, and garnish your dish with Fruit, Mace, Dates Sugar, slic’t
+Lemon, and Barberries, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec11a" id="cook1rec11a">
+Chines of Veal otherways.</a></h5>
+
+<p>Stew the whole with some strong broth, White-wine, and Caper-Liquor,
+slices of interlarded Bacon, Gravy, Cloves, Mace, whole Pepper, Sausages
+of minced Meat, without skins, or little Balls, some Marrow, Salt, and
+some sweet Herbs picked of all sorts, and bruised with the back of a
+Ladle; put them to your broth, a&nbsp;quarter of an hour before you dish
+your Chines, and give them a warm, and dish up your Chine on
+<i>French</i> Bread, or sippits, broth it, and run it over with beaten
+butter, Grapes or slic’t Lemon, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec11b" id="cook1rec11b">
+Chines of Mutton boil’d whole, or Loins, or any Joint whole.</a></h5>
+
+<p>Boil it in a long stewing-pan or deep dish with fair water as much as
+will cover it, and when it boils cover it, being scumm’d first, and put
+to it some Salt, White-wine, and some Carrots cut like dice; your broth
+being half boil’d, strain it, blow off the fat, and wash away the dregs
+from your Mutton, wash also your pipkin, or stewing pan, and put in
+again your broth, with some Capers, and large Mace: stew your broth and
+materials together softly, and lay your Mutton by in some warm broth or
+dish, then put in also some sweet Herbs, chopped with Onions, boil’d
+among your broth.</p>
+
+<p>Then have Colliflowers ready boil’d in water and salt, and put in
+beaten butter, with some boil’d marrow, then
+<span class="pagenum">12</span>
+<!-- png041 -->
+the Mutton and Broth being ready, dissolve two or three yolks of Eggs
+with White-Wine, Verjuyce or Sack; give it a walm, and dish up your meat
+on sippets finely carved, or <i>French</i> bread in slices, and broth
+it; then lay on your Colliflowers, Marrow, Carrots, and Gooseberries,
+Barberries or Grapes, and run it over with beaten Butter.</p>
+
+<p>Sometimes for variety, according to the seasons, you may use Turnips,
+Parsnips, Artichocks, Sparagus, Hopbuds or Colliflowers, boild in water
+and salt, and put in beaten Butter, Cabbidge sprouts, or Cabbidge,
+Lettice, and Chesnuts.</p>
+
+<p>And for the thickning of this broth sometimes, take strained Almonds,
+with strong broth, and Saffron, or none.</p>
+
+<p>Other-while grated bread, Yolks of hard Eggs, and Verjuyce,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec12a" id="cook1rec12a">
+To boil a Chine, Rack, or Loin, of Mutton, otherways, whole, or in
+pieces.</a></h5>
+
+<p>Boil it in a stewing-pan or deep dish, with fair water as much as
+will cover it, and when it boils scum it, and put to it some salt; then
+being half boil’d, take up the meat, strain the broth, and blow off the
+fat, wash the stewing-pan and meat, then put in again the crag end of
+the Mutton, to make the broth good, and put to it some Mace.</p>
+
+<p>Then a little before you take up your mutton, a&nbsp;handful of
+picked Parsley, chopped small, put it in the broth, with some whole
+marigold flowers, and your whole chine of mutton give a walm or two,
+then dish it up on sippets and broth it. Then have Raisins of the Sun
+and Currans boiled tender, lay on it, and garnish your Dish with Prunes,
+Marigold-flowers, Mace, Lemons, and Barberries, <i>&amp;c.</i></p>
+
+<span class="pagenum">13</span>
+<!-- png042 -->
+<p>Otherways without Fruit, boil it with Capers; and all manner of sweet
+herbs stripped, some Spinage, and Parsley bruised with the back of a
+Ladle, Mace, and Salt, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec13a" id="cook1rec13a">
+To boil a Chine of Mutton, whole or in peices, or any other
+Joint.</a></h5>
+
+<p>Boil it in a fair glazed pipkin, being well scummed, put in a faggot
+of sweet herbs, as Time, Parsly, Sweet Marjoram, bound hard and stripped
+with your Knife, and put some Carrots cut like small dice, or cut like
+Lard, some Raisins, Prunes, Marigold-flowers, and salt, and being finely
+boiled down, serve it on sippits, garnish your dish with Raisins, Mace,
+Prunes, Marigold-flowers, Carrots, Lemons, boil’d Marrow,
+<i>&amp;c.</i></p>
+
+<p>Sometimes for change leave out Carrots and Fruit.</p>
+
+<p>Use all as beforesaid, and add white Endive, Capers, Samphire, run it
+over with beaten Butter and Lemons.</p>
+
+
+<h4>Barley Broth.</h4>
+
+<h5><a name="cook1rec13b" id="cook1rec13b">
+Chine of Mutton or Veal in Barley Broth, Rack, or any Joynt.</a></h5>
+
+<p>Take a Chine or Knuckle, and joynt it, put it in a Pipkin with some
+strong broth, and when it boils, scum it, and put in some French Barley,
+being first boiled in two or three waters, with some large Mace, and a
+faggot of sweet herbs bound up, and close hard tied, some Raisins,
+Damask Prunes, and Currans, or no Prunes, and Marigold-flowers; boil it
+to an indifferent thickness, and serve it on sippets.</p>
+
+
+<h5><a name="cook1rec13c" id="cook1rec13c">
+Barley Broth otherwise.</a></h5>
+
+<p>Boil the Barley first in two waters, and then put it to a Knuckle of
+Veal, and to the Broth, Salt, Raisins,
+<span class="pagenum">14</span>
+<!-- png043 -->
+sweet Herbs a faggot, large Mace, and the quantity of a fine Manchet
+slic’t together.</p>
+
+
+<h5><a name="cook1rec14a" id="cook1rec14a">
+Otherwise.</a></h5>
+
+<p>Otherways without Fruit: put some good Mutton-gravy, Saffron, and
+sometimes Raisins only.</p>
+
+
+<h5><a name="cook1rec14b" id="cook1rec14b">
+Chine or any Joint.</a></h5>
+
+<p>Otherways stew them with strong broth and White-Wine, put it in a
+Pipkin to them, scum it, and put to it some Oyster-Liquor, Salt, whole
+peper, and a bundle of sweet herbs well bound up, some Mace, two or
+three great Onions, some interlarded Bacon cut like dice, and Chesnuts,
+or blanched Almonds and Capers.</p>
+
+<p>Then stew your Oysters by themselves with Mace, Butter, Time and two
+or three great Onions; sometimes Grapes.</p>
+
+<p>Garnish your dish with Lemon-Peel, Oysters, Mace, Capers, and
+Chesnuts, <i>&amp;c.</i></p>
+
+
+<h4><a name="cook1stewed_broth" id="cook1stewed_broth">Stewed Broth.</a></h4>
+
+<p><span class="firstletter">T</span>o make stewd Broth, the Meat most
+proper for it&nbsp;is.</p>
+
+<p><i>A Leg of Beef, Marrow-Bones, Capon, or a Loin or Rack of Mutton or
+a knuckle of Veal.</i></p>
+
+<p>Take a Knuckle of Veal, a Joynt of Mutton, two Marrow bones,
+a&nbsp;Capon, boil them in fresh water, and scum them; then put in a
+bundle of sweet herbs well bound up or none, large Mace, whole Cinamon,
+and Ginger bruised, and put in a littlerag, the spice being a little
+bruised also. Then beat some Oatmeale, strain it, and put it to your
+broth, then have boil’d Prunes and Currans strained also
+<span class="pagenum">15</span>
+<!-- png044 -->
+and put it to your broth, with some whole raisons and currans; and boil
+not your fruit too much: then about half an hour before you dish your
+meat, put in a pint of Claret Wine and Sugar, then dish up your meat on
+fine sippits, and broth&nbsp;it.</p>
+
+<p>Garnish your dish with Lemons, Prunes, Mace, Raisins, Currans, and
+Sugar.</p>
+
+<p>You may add to the former Broth, Fennel-roots and Parsley roots tied
+up in a bundle.</p>
+
+
+<h5><a name="cook1rec15a" id="cook1rec15a">
+Stewed Broth new Fashion.</a></h5>
+
+<p>Otherways for change; take two Joints of Mutton, Rack and Loin, being
+half boiled and scummed, take up the Mutton, and wash away the dregs
+from it, strain the broth, and blow away the fat, then put to the broth
+in a pipkin a bundle of sweet Herbs bound up hard, and some Mace, and
+boil in it also a pound of Raisins of the Sun being strained,
+a&nbsp;pound of Prunes whole, with Cloves, Pepper, Saffron, Salt,
+Claret, and Sugar: stew all well together, a&nbsp;little before you dish
+out your broth, put in your meat again, give it a warm, and serve it on
+fine carved sippits.</p>
+
+
+<h5><a name="cook1rec15b" id="cook1rec15b">
+To stew a Loin or Rack of Mutton, or any Joint otherways.</a></h5>
+
+<h5 class="plain">I.</h5>
+
+<p>Chop a Loin into steaks, lay it in a deep dish or stewing pan, and
+put to it half a pint of Claret or White-Wine, as much water, some Salt
+and pepper, three or four whole Onions, a&nbsp;faggot of sweet Herbs
+bound up hard, and some large Mace; cover them close, and stew them
+leisurely the space of two hours, turn them now and then, and serve them
+on sippets.</p>
+
+<h5 class="plain">II.</h5>
+
+<p>Otherways for change, being half boiled, chop some
+<span class="pagenum">16</span>
+<!-- png045 -->
+sweet Herbs and put to them, give them a walm, and serve them on sippets
+with scalded Goosberries, Barberries, Grapes, or Lemon.</p>
+
+<h5 class="plain">III.</h5>
+
+<p>Otherways for variety, put Raisins, Prunes, Currans, Dates, and serve
+them with slic’t Lemon and beaten butter.</p>
+
+<h5 class="plain">IV.</h5>
+
+<p>Sometimes you may alter the Spice, and put Nutmeg, Cloves, and
+Ginger.</p>
+
+<h5 class="plain">V.</h5>
+
+<p>Sometimes to the first plain way, put Capers, pickled Cucumbers,
+Samphire, <i>&amp;c.</i></p>
+
+<h5 class="plain">VI.</h5>
+
+<p>Otherways, stew it between two dishes with fair water, and when it
+boils, scum it, and put three or four blades of large Mace, gross
+Pepper, Salt, and Cloves, and stew them close covered two hours; then
+have Parsley picked, and some stripped Time, spinage, sorrel, savoury,
+and sweet Marjoram, chopped with some onions, put them to your meat, and
+give it a walm, with some grated bread amongst, dish them on carved
+sippets, and blow off the fat on the broth, and broth it: lay Lemon on
+it, and beaten butter, or stew it thus whole.</p>
+
+<p>Before you put on your Herbs blow off the fat.</p>
+
+
+<h5><a name="cook1rec16a" id="cook1rec16a">
+To boil a Leg of Mutton divers ways.</a></h5>
+
+<h5 class="plain">I<ins class="punct" title="missing .">.&nbsp;</ins></h5>
+
+<p>Stuff a Legg of Mutton with Parsley being finely picked, boil it in
+water and salt, and serve it in a fair dish with Parsley, and verjuyce
+in sawcers.</p>
+
+<h5 class="plain">II.</h5>
+
+<p>Otherways: boil it in water and salt, not stuffed, and being boiled
+stuff it with Lemon in bits like square dice, and serve it also with the
+peels square, cut round about it
+<span class="pagenum">17</span>
+<span class="folionum">D</span>
+<!-- png046 -->
+make sauce with the Gravy and beaten butter, with Lemon and grated
+Nutmeg.</p>
+
+<h5 class="plain">III.</h5>
+
+<p>Otherways, boil it in water and salt, being stuffed with parsley, and
+make sauce with large mace, gravy, chopped parsley, butter, vinegar,
+juice of orange, gooseberries, barberries, or grapes and sugar: serve it
+on sippets.</p>
+
+<h5><a name="cook1rec17a" id="cook1rec17a">
+<i>IV.</i> To boil a Leg of Mutton otherways.</a></h5>
+
+<p>Take a good leg of Mutton, and boil it in water and salt, being
+stuffed with sweet herbs chopped with some beef-suet, some salt and
+nutmeg.</p>
+
+<p>Then being almost boiled, take up some of the broth into a Pipkin,
+and put to it some large mace, a&nbsp;few currans; a&nbsp;handful of
+French Capers, and a little sack, the yolks of three or four hard eggs,
+minced small, and some lemon cut like square dice; and being finely
+boil’d, dish it on carved sippets, broth it, and run it over with beaten
+butter, and lemon shred small.</p>
+
+<h5><a name="cook1rec17b" id="cook1rec17b">
+<i>V.</i> Otherways.</a></h5>
+
+<p>Take a fair leg of mutton, boil it in water and salt, and make sauce
+with gravy, some wine vinegar, salt-butter, and strong broth, being well
+stewed together with nutmeg.</p>
+
+<p>Then dish up the leg of mutton on fine carved sippets, and pour on
+your broth.</p>
+
+<p>Garnish your dish with barberries, capers, and slic’t lemon.</p>
+
+<p>Garnish the leg of mutton with the same garnish, and run it over with
+beaten butter, slic’t lemon, and grated nutmeg.</p>
+
+
+<h5><a name="cook1rec17c" id="cook1rec17c">
+To boil a leg of Veal.</a></h5>
+
+<p>1. Stuff it with beef-suet, and sweet herbs chopped, nutmeg, salt,
+and boil it in fair water and salt.</p>
+
+<p>Then take some of the broth, and put to some capers,
+<span class="pagenum">18</span>
+<!-- png047 -->
+currans, large mace, a&nbsp;piece of interlarded Bacon, two or three
+whole Cloves, pieces of pears, and some artichock-suckers boil’d and put
+in beaten butter, boil’d marrow and mace. Then before you dish it up,
+have sorrel, sage, parsley, time, sweet marjoram coursely minced, with
+two or three cuts of a knife, and bruised with the back of a ladle on a
+clean board, put it to your broth to make it green, and give it a warm
+or two. Then dish up the leg of veal on fine carved sippets, pour on the
+broth, and then your other materials, some Goosberries, or Barberries,
+beaten butter and lemon.</p>
+
+<h5><a name="cook1rec18a" id="cook1rec18a">
+<i>2.</i> To boil a Leg of Veal otherways.</a></h5>
+
+<p>Stuff it with beef-suet, nutmeg, and salt, boil it in a pipkin, and
+when it boils, scum it, and put into it some salt, parsley, and fennel
+roots in a bundle close bound up; then being almost boil’d, take up some
+of the broth in a pipkin, and put to it some Mace, Raisins of the sun,
+gravy; stew them well together, and thicken it with grated bread
+strained with hard Eggs: before you dish up your broth have parsley,
+time, sweet marjoram stript, marigold flowers, sorrel, and spinage
+picked: bruise it with the back of a ladle, give it a warm and dish up
+your leg of veal on fine carved sippets: pour on the broth and run it
+over with beaten Butter.</p>
+
+<h5><a name="cook1rec18b" id="cook1rec18b">
+<i>3.</i> To boil a Leg of Veal otherwise with rice, or a
+Knuckle.</a></h5>
+
+<p>Boil it in a pipkin, put some salt to it, and scum it; then put to it
+some mace and some rice finely picked and washed, some raisins of the
+sun and gravy; and being fine and tender boil’d, put in some saffron and
+serve it on fine carved sippets, with the rice over all.</p>
+
+<p>4. Otherways with past cut like small lard, boil it in thin broth and
+saffron.</p>
+
+<p>5. Otherways in white broth, and with fruit, spinage, sweet herbs and
+gooseberries, <i>&amp;c.</i></p>
+
+<hr class="mid above" />
+
+<span class="pagenum">19</span>
+<span class="folionum">D2</span>
+<!-- png048 -->
+<h4 class="long">
+<a name="cook1force_meat" id="cook1force_meat">To make all manner of forc’t
+meats</a>, or stuffings for any kind of Meats; as Leggs, Breasts,
+Shoulders, Loins or Racks; or for any Poultry or Fowl whatsoever,
+boil’d, rost, stewed, or baked; or boil’d in bags, round like a quaking
+Pudding in a napkin.</h4>
+
+<h5><a name="cook1rec19a" id="cook1rec19a">
+To force a Leg of Veal in the French Fashion, in a Feast for Dinner or
+Supper.</a></h5>
+
+<p><span class="firstletter">T</span>Ake a leg of Veal, and take out
+the meat, but leave the skin and knuckle whole together, then mince the
+meat that came out of the leg with some beef-suet or lard, and some
+sweet herbs minced also; then season it with pepper, nutmeg, ginger,
+cloves, salt, a&nbsp;clove or two of garlic, and some three or four
+yolks of hard eggs whole or in quarters, pine apple-seed, two or three
+raw eggs, pistaches, chesnuts, pieces of artichocks, and fill the leg,
+sow it up and boil it in a pipkin with two gallons of fair water, and
+some white wine, being scummed and almost boil’d take up some broth into
+a dish or pipkin, and put to it some chesnuts, pistaches,
+pine-apple-seed, marrow, large mace, and artichocks bottoms, and stew
+them well together; then have some fried tost of manchet or roles finely
+carv’d. The leg being finely boil’d, dish it on French bread, and fried
+tost and sippets round about it, broth it and put on marrow, and your
+other materials, with sliced lemon and lemon peel, run it over with
+beaten butter, and thicken your broth sometimes with strained almonds;
+sometimes yolks of eggs and saffron, or saffron onely.</p>
+
+<p>You may add sometimes balls of the same meat.</p>
+
+
+<h5><a name="cook1rec19b" id="cook1rec19b">
+Garnish.</a></h5>
+
+<p>For your Garnish you may use Chesnuts, Artichock, pistaches,
+pine-apple-seed and yolks of hard eggs in halves or potato’s.</p>
+
+<span class="pagenum">20</span>
+<!-- png049 -->
+<p>Otherwhiles: Quinces in quarters, or pears, pippins gooseberries,
+grapes, or barberries.</p>
+
+
+<h5><a name="cook1rec20a" id="cook1rec20a">
+To force a breast of Veal.</a></h5>
+
+<p>Mince some Veal or Mutton with some beef-suet or fat bacon, and some
+sweet herbs minced also, and seasoned with some cloves, mace, nutmeg,
+pepper, two or three raw eggs and salt: then prick it up, the breast
+being filled at the lower end, and stew it between two dishes with some
+strong broth, white wine, and large mace, then an hour after have sweet
+herbs picked and stripped, time, sorrel, parsley, sweet Marjoram bruised
+with the back of a ladle, and put it into your broth with some
+beef-marrow, and give it a warm; then dish up your breast of Veal, on
+fine sippets finely carved, broth it, and lay on slic’t lemons, marrow,
+mace and barberries, and run it over with beaten butter.</p>
+
+<p>If you will have the broth yellow, put saffron into&nbsp;it.</p>
+
+
+<h5><a name="cook1rec20b" id="cook1rec20b">
+To boil a breast of Veal otherwise.</a></h5>
+
+<p>Make a Pudding of grated manchet, minced suet, and minced Veal,
+season it with nutmeg, pepper, and salt, three or four eggs, cinamon,
+dates, currans, raisins of the Sun, some grapes, sugar, and cream,
+mingle them all together, and fill the breast; prick it up, and stew it
+between two dishes, with white wine and strong broth, mace dates,
+marrow, and being finely stewed, serve it on sippets, and run it over
+with beaten butter, lemon, Barberries, or grapes.</p>
+
+<p>Sometimes thick it with some almond milk, sugar, and cream.</p>
+
+
+<h5><a name="cook1rec20c" id="cook1rec20c">
+To Boil a breast of Veal in another manner.</a></h5>
+
+<p>Joint it well, and perboil it a little, then put it in a stewing pan
+or deep dish with some strong broth; and a bundle of sweet herbs well
+bound up, some large mace, and some slices of interlarded bacon, two or
+three
+<span class="pagenum">21</span>
+<span class="folionum">D3</span>
+<!-- png050 -->
+cloves, some capers, samphire, salt, some yolks of hard eggs, and
+white-wine; stew all these well together, and being boil’d and tender,
+serve it on fine carved sippets, and broth it. Then have some fried
+sweetbreads, sausages of veal or pork, garlick or none, and run all over
+with beaten butter, lemon, and fried parsley.</p>
+
+<p>Thus you may boil a Rack or Loin.</p>
+
+
+<hr class="mid above" />
+
+<h4 class="plain"><a name="cook1pudding" id="cook1pudding">
+To make several sorts of Puddings.</a></h4>
+
+
+<h5><a name="cook1rec21a" id="cook1rec21a">
+<i>1.</i> Bread Puddings yellow or Green.</a></h5>
+
+<p>Grate four penny loaves, and fearce them through a cullender, put
+them in a deep dish, and put to them four eggs, two quarts of cream,
+cloves, mace, and some saffron, salt, rose-water, sugar, currans,
+a&nbsp;pound of beef-suet minced, and a pound of dates.</p>
+
+<p>If green, juyces of spinage, and all manner of sweet herbs stamped
+amongst the spinage, and strain the juyce; sweet herbs chopped very
+small, cream, cinamon, nutmeg, salt, and all other things, as is next
+before laid: your herbs must be time stripped, savoury, sweet marjoram,
+rosemarry, parsley, pennyroyal, dates; in these seven or eight yolks of
+eggs.</p>
+
+
+<h5><a name="cook1rec21b" id="cook1rec21b">
+Another Pudding, called Cinamon-Pudding</a></h5>
+
+<p>Take five penny loaves, and fearce them through a cullender, put them
+in a deep dish or tray, and put to them five pints of cream, cinamon six
+ounces, suet one pound minced, eggs six yolks, four whites, sugar, salt,
+slic’t dates, stamped almonds, or none, rose-water.</p>
+
+
+<h5><a name="cook1rec21c" id="cook1rec21c">
+To make Rice Puddings</a></h5>
+
+<p>Boil your Rice with Cream, strain it, and put to it two
+<span class="pagenum">22</span>
+<!-- png051 -->
+penny loaves grated, eight yolks of eggs, and three whites, beef suet,
+one pound of Sugar, Salt, Rose-water, Nutmeg, Coriander beaten,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec22a" id="cook1rec22a">
+Other <ins class="correction" title="text reads ‘Rich’">Rice</ins>
+Puddings.</a></h5>
+
+<p>Steep your rice in milk over night, and next morning drain it, and
+boil it with cream, season it with sugar being cold, and eggs,
+beef-suet, salt, nutmegs, cloves, mace, currans, dates, &amp;c.</p>
+
+
+<h5><a name="cook1rec22b" id="cook1rec22b">
+To mak Oatmeal puddings, called Isings.</a></h5>
+
+<p>Take a quart of whole oatmeal, being picked, steep it in warm milk
+over night, next morning drain it, and boil it in a quart of sweet
+cream; and being cold put to it six eggs, of them but three whites,
+cloves, mace, saffron, pepper, suet, dates, currans, salt, sugar. This
+put in bags, guts, or fowls, as capon, <i>&amp;c.</i></p>
+
+<p>If green, good store of herbs chopped small.</p>
+
+
+<h5><a name="cook1rec22c" id="cook1rec22c">
+To make blood Puddings</a></h5>
+
+<p>Take the blood of a hog, while it is warm, and steep in it a quart or
+more of great oatmeal groats, at <ins class="correction" title="text reads ‘the the’">the</ins> end of three days take the groats out and
+drain them clean; then put to these groats more then a quart of the best
+cream warmed on the fire; then take some mother of time, spinage,
+parsley, savory, endive, sweet marjoram, sorrel, strawberry leaves,
+succory, of each a few chopped very small and mix them with the groats,
+with a little fennel seed finely beaten, some peper, cloves, mace salt,
+and some beef-suet, or flakes of the hog cut small.</p>
+
+<p>Otherways, you may steep your oatmeal in warm mutton broth, or
+scalding milk, or boil it in a bag.</p>
+
+
+<h5><a name="cook1rec22d" id="cook1rec22d">
+To make Andolians.</a></h5>
+
+<p>Soak the hogs guts, and turn them, scour them, and steep them in
+water a day and a night, then take them and wipe them dry, and turn the
+fat side outermost.</p>
+
+<p>Then have pepper, chopped sage, a little cloves and
+<span class="pagenum">23</span>
+<span class="folionum">D4</span>
+<!-- png052 -->
+mace, beaten coriander-seed, &amp; salt; mingle all together, and season
+the fat side of the guts, then turn that side inward again, and draw one
+gut over another to what bigness you please: thus of a whole belly of a
+fat hog. Then boil them in a pot or pan of fair water, with a piece of
+interlarded bacon, some spices and salt; tye them fast at both ends, and
+make them of what length you please.</p>
+
+<p>Sometimes for variety you may leave out some of the foresaid herbs,
+and put pennyroyal, savory, leeks, a&nbsp;good big onion or two,
+marjoram, time, rosemary, sage, nutmeg, ginger, pepper, salt,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec23a" id="cook1rec23a">
+To make other Blood Puddings.</a></h5>
+
+<p>Steep great oatmeal in eight pints of warm goose blood, sheeps blood,
+calves, or lambs, or fawns blood, and drain it, as is aforesaid, after
+three days put to it in every pint as before.</p>
+
+
+<h5><a name="cook1rec23b" id="cook1rec23b">
+Other Blood Puddings.</a></h5>
+
+<p>Take blood and strain it, put in three pints of the blood, and two of
+cream, three penny manchets grated, and beef-suet cut square like small
+dice or hogs flakes, yolks of eight eggs, salt, sweet herbs, nutmeg,
+cloves, mace and pepper.</p>
+
+<p>Sometimes for variety, Sugar, Currans, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec23c" id="cook1rec23c">
+To make a most rare excellent Marrow Pudding in a dish baked, and
+garnish the Dish brims with Puff past.</a></h5>
+
+<p>Take the marrow of four marrow bones, two pinemolets or french bread,
+half a pound of raisins of the Sun, ready boil’d and cold, cinamon a
+quarter of an ounce finely beaten, two grated nutmegs, sugar a quarter
+of a pound, dates a quarter of a pound, sack half a pint, rose-water a
+quarter of a pint, ten eggs, two grains of ambergreese, and two of musk
+dissolved: now have a fine clean deep large dish, then have a slice of
+french bread, and lay a lay of sliced bread in the dish, and stew it
+with cinamon,
+<span class="pagenum">24</span>
+<!-- png053 -->
+nutmeg, and sugar mingled together, and also sprinkle the slices of
+bread with sack and rose-water, &amp; then some raisins of the sun, and
+some sliced dates and good big peices of marrow; and thus make two or
+three lays of the aforesaid ingredients, with four ounces of musk,
+ambergreece, and most marrow on the top, then take two quarts of cream,
+and strain it with half a quarter of fine sugar, and a little salt,
+(about a spoonful) and twelve eggs, six of the whites taken away: then
+set the dish into the oven, temperate, and not too hot, and bake it very
+fair and white, and fill it at two several times, and being baked,
+scrape fine sugar on it, and serve it hot.</p>
+
+
+<h5><a name="cook1rec24a" id="cook1rec24a">
+To make marrow Puddings of Rice and grated Bread.</a></h5>
+
+<p>Steep half a pound of rice in milk all night, then drain it from the
+milk, and boil it in a quart of cream; being boild strain it and put it
+to half a pound of sugar, beaten nutmeg and mace steeped in rose water,
+and put to the foresaid materials eight yolks of eggs, and five grated
+manchets, put to it also half a pound of marrow, cut like dice, and
+salt; mingle all together, and fill your bag or napkin, and serve it
+with beaten butter, being boiled and stuck with almonds.</p>
+
+<p>If in guts, being boild, tost them before the fire in a silver dish
+or tosting pan.</p>
+
+
+<h5><a name="cook1rec24b" id="cook1rec24b">
+To make other Puddings of Turkie or Capon in bags, guts, or for any kind
+of stuffing, or forcing, or in Cauls</a></h5>
+
+<p>Take a rost Turky, mince it very small, and stamp it with some almond
+past, then put some coriander-seed beaten, salt, sugar, rose-water,
+yolks of eggs raw, and marrow stamped also with it, and put some cream,
+mace, soked in sack and whitewine, rose-water and sack, strain it into
+the materials, and make not your stuff to thin, then fill either gut or
+napkin, or any fouls boil’d, bak’d or rost, or legs of veal or mutton,
+or breasts, or kid, or fawn, whole lambs, suckers, <i>&amp;c.</i></p>
+
+
+<hr class="mid above" />
+
+<span class="pagenum">25</span>
+<!-- png054 -->
+<h4 class="plain"><a name="cook1haggas" id="cook1haggas">
+Sheeps Haggas Puddings.</a></h4>
+
+
+<h5><a name="cook1rec25a" id="cook1rec25a">
+To make a Haggas Pudding in a Sheeps Paunch.</a></h5>
+
+<p>Take good store of Parsley, savory, time, onions, oatmeal groats
+chopped together, and mingled with some beef or mutton-suet minced
+together, and some cloves, mace, pepper, and salt; fill the paunch, sow
+it up, and boil it. Then being boiled, serve it in a dish, and cut a
+hole in the top of it, and put in some beaten butter with two or three
+yolks of eggs dissolved in the butter or none.</p>
+
+<p>Thus one may do for a Fasting day, and put no suet in it, and put it
+in a napkin or bag, and being well boiled, butter it, and dish it in a
+dish, and serve it with sippets.</p>
+
+
+<h5><a name="cook1rec25b" id="cook1rec25b">
+A Haggas otherways.</a></h5>
+
+<p>Steep the oatmeal over night in warm milk, next morning boil it in
+cream, and being fine and thick boil’d, put beef-suet to it in a dish or
+tray, some cloves, mace, nutmeg, salt, and some raisins of the sun, or
+none, and an onion, somtimes savory, parsley, and sweet marjoram, and
+fill the panch, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec25c" id="cook1rec25c">
+Other Haggas Puddings.</a></h5>
+
+<p>Calves panch, calves chaldrons; or muggets being clenged, boil it
+tender and mince it very small, put to it grated bread, eight yolks of
+eggs, two or three whites, cream, some sweet herbs, spinage, succory,
+sorrel, strawberry leaves very small minced; bits of butter, pepper,
+cloves, mace, cinnamon, ginger, currans, sugar, salt, dates, and boil it
+in a napkin or calves panch, or bake it: and being boiled, put it in a
+dish, trim the dish with scraped sugar, and stick it with slic’t
+Almonds, and run it over with beaten butter, <i>&amp;c.</i></p>
+
+
+<span class="pagenum">26</span>
+<!-- png055 -->
+<h5><a name="cook1rec26a" id="cook1rec26a">
+To make liver Puddings<ins class="punct" title=", for .">.&nbsp;</ins></a></h5>
+
+<p>Take a good hogs, calves, or lambs liver, and boil it: being cold,
+mince it very small, or grate it, and fearce it through a meal-sieve or
+cullender, put to it some grated manchet, two penny loaves, some three
+pints of cream, four eggs, cloves, mace, currans, salt, dates, sugar,
+cinamon, ginger, nutmegs, one pound of beef-suet minced very small:
+being mixt all together, fill a wet napkin, and bind it in fashion of a
+ball, and serve it with beaten butter and sugar being boil’d.</p>
+
+
+<h5><a name="cook1rec26b" id="cook1rec26b">
+Other Liver Puddings.</a></h5>
+
+<p>For variety, sometimes sweet herbs, and sometimes flakes of the hog
+in place of beef-suet, fennil-seed, carraway seed, or any other seed,
+and keep the order as is abovesaid.</p>
+
+
+<h5><a name="cook1rec26c" id="cook1rec26c">
+To make Puddings of blood after the Italian fashion.</a></h5>
+
+<p>Take three pints of hogs blood, strain it, and put to it half a pound
+of grated cheese, a&nbsp;penny manchet grated, sweet herbs chopped very
+small, a&nbsp;pound of beef-suet minced small, nutmeg, pepper, sugar,
+ginger, cloves, mace, cinamon, sugar, currans, eggs, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec26d" id="cook1rec26d">
+To make Puddings of a Heifers Udder.</a></h5>
+
+<p>Take an heifers udder, and boil it; being cold, mince it small, and
+put to it a pound of almond paste, some grated manchet, three or four
+eggs, a&nbsp;quart of cream, one pound of beef-suet minced small, sweet
+herbs chopped small also, currans, cinamon, salt, one pound of sugar,
+nutmeg, saffron, yolks of hard eggs in quarters, preserved pears in form
+of square dice; bits of marrow; mingle all together, and put it in a
+clean napkin dipped in warm liquor, bind it up round like a ball, and
+boil&nbsp;it.</p>
+
+<p>Being boil’d dish it in a clean scoured dish, scrape sugar, and run
+it over with beaten butter, stick it with slic’t almonds,
+<span class="pagenum">27</span>
+<!-- png056 -->
+or slic’t dates, canded lemon peel, orange, or citrons, juyce of orange
+over all.</p>
+
+<p>Thus also lamb-stones, sweet-breads, turkey, capon, or any
+poultrey.</p>
+
+
+<h5 class="long">
+<a name="cook1rec27a" id="cook1rec27a">
+Forcing for any roots; as mellons, Cucumbers, Colliflowers, Cabbidge,
+Pompions, Gourds, great Onions, Parsnips, Turnips or Carrots.</a></h5>
+
+<p>Take a Musk Mellon, take out the seed, cut it round the mellon two
+fingers deep, then make a forcing of grated bread, beaten almonds,
+rose-water and sugar, some musk-mellon stamped small with it, also
+bisket bread beaten to powder, some coriander-seed, canded lemon minced
+small, some beaten mace and marrow minced small, beaten cinamon, yolks
+of raw eggs, sweet herbs, saffron, and musk a grain; then fill your
+rounds of mellons, and put them in a flat bottom’d dish, or earthen pan,
+with butter in the bottom, and bake them in a dish.</p>
+
+<p>Then have sauce made with white-wine and strong broth strained with
+beaten almonds, sugar and cinamon; serve them on sippets finely carved,
+give this broth a warm, and pour it on your mellons, with some fine
+scraped sugar, dry them in the oven, and so serve them.</p>
+
+<p>Or you may do these whole; mellons, cucumbers, lemons or turnips, and
+serve them with any boil’d fowl.</p>
+
+
+<h5><a name="cook1rec27b" id="cook1rec27b">
+Other forcing, or Pudding, or stuffing for Birds or any Fowl, or any
+Joint of Meat.</a></h5>
+
+<p>Take veal or mutton, mince it, and put to it some grated bread, yolks
+of eggs, cream, currans, dates, sugar, nutmeg, cinamon, ginger, mace,
+juyce of Spinage, sweet Herbs, salt and mingle all together, with some
+whole marrow amongst. If yellow, use Saffron.</p>
+
+
+<span class="pagenum">28</span>
+<!-- png057 -->
+<h5><a name="cook1rec28a" id="cook1rec28a">
+Other forcing for Fowls or any Joint of meat.</a></h5>
+
+<p>Mince a leg of mutton or veal and some beef-suet, or venison, with
+sweet herbs, grated bread, eggs, nutmeg, pepper, ginger, salt, dates,
+currans, raisins, some dry canded oranges, coriander seed, and a little
+cream; bake them or boil them, and stew them in white wine, grapes,
+marrow, and give them a walm or two, thick it with two or three yolks of
+eggs, sugar, verjuyce, and serve these puddings on sippets, pour on the
+broth, and strew on sugar and slic’t lemon<ins class="punct" title =", for .">.&nbsp;</ins></p>
+
+
+<h5><a name="cook1rec28b" id="cook1rec28b">
+Other forcing of Veal or Pork, Mutton, Lamb, Venison, Land, or Sea
+Foul.</a></h5>
+
+<p>Mince them with beef-suet or lard, and season them with pepper,
+cloves, mace, and some sweet herbs grated, Bolonia sausages, yolks of
+eggs, grated cheese, salt, <i>&amp;c.</i></p>
+
+<p>Other stuffings or forcings of grated cheese, calves brains, or any
+brains, as pork, goat, Kid or Lamb, or any venison, or pigs brains, with
+some beaten nutmeg, pepper, salt, ginger, cloves, saffron, sweet herbs,
+eggs, Gooseberries, or grapes.</p>
+
+<p>Other forcing of calves <ins class="correction" title="text reads ‘uddder’">udder</ins> boiled and cold, and stamped with almond past,
+cheese-curds, sugar, cinamon, ginger, mace cream, salt, raw eggs, and
+some marrow or butter, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec28c" id="cook1rec28c">
+Other Stuffings of Puddings.</a></h5>
+
+<p>Take rice flower, strain it with Goats milk or cream, and the brawn
+of a poultry rosted, minced and stamped, boil them to a good thickness,
+with some marrow, sugar, rosewater and some salt; and being cold, fill
+your poultry, either in cauls of veal or other Joynts of meat, and bake
+them or boil them in bags or guts, put in some nutmeg, almond past, and
+some beaten mace.</p>
+
+
+<span class="pagenum">29</span>
+<!-- png058 -->
+<h5><a name="cook1rec29a" id="cook1rec29a">
+Other stuffings of the brawn of a Capon, Chickens, Pigeons, or any
+tender Sea Foul.</a></h5>
+
+<p>Take out the meat, and save the skins whole, leave on the legs and
+wings to the skin, and also the necks and heads, and mince the meat raw
+with some interlarded bacon, or beef-suet, season it with cloves, mace,
+sugar, salt, and sweet herbs chopped small, yolks of eggs grated,
+parmisan or none, fill the body, legs, and neck, prick up the back, and
+stew them between two dishes with strong broth as much as will cover
+them, and put some bottoms of artichocks, cordons, or boil’d sparagus,
+goosberries, Barberries, or grapes being boil’d, put in some grated
+permisan, large mace, and saffron, and serve them on fine carved
+sippets, garnish the dish with roast turnips, or roast onions, cardons,
+and mace, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec29b" id="cook1rec29b">
+Other forcing of Livers of Poultry, or Kid or Lambs.</a></h5>
+
+<p>Take the Liver raw, and cut it into little bits like dice, and as
+much interlarded bacon cut in the same form, some sweet herbs chopped
+small amongst; also some raw yolks of eggs, and some beaten cloves and
+mace, pepper, and salt, a&nbsp;few prunes or raisins, or no fruit, but
+grapes or gooseberries, a&nbsp;little grated permisan, a&nbsp;clove or
+two of garlick; and fill your poultry, either boild or rost,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec29c" id="cook1rec29c">
+Other forcing for any dainty Foul; as Turkie, Chickens, or Pheasants, or
+the like boil’d or rost.</a></h5>
+
+<p>Take minced veal raw, and bacon or beef-suet minc’t with it; being
+finely minced, season it with cloves and mace, a&nbsp;few currans salt,
+and some boiled bottoms of artichocks cut in form of dice small, and
+mingle amongst the forcing, with pine-apple-seeds, pistaches, chesnuts
+and some raw eggs, and fill your poultry, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec29d" id="cook1rec29d">
+Other fillings or forcings of parboild Veal or Mutton.</a></h5>
+
+<p>Mince the Meat with beef-suet or interlarded Bacon, and some cloves,
+mace, pepper, salt, eggs, sugar, and
+<span class="pagenum">30</span>
+<!-- png059 -->
+some quartered pears, damsons, or prunes, and fill your fowls,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec30a" id="cook1rec30a">
+Other fillings of raw Capons.</a></h5>
+
+<p>Mince it with fat bacon and grated cheese, or permisan, sweet herbs,
+cheese curd, currans, cinamon, ginger, nutmeg, pepper, salt, and some
+pieces of artichocks like small dice, sugar, saffron, and some
+mushrooms.</p>
+
+
+<h5><a name="cook1rec30b" id="cook1rec30b">
+Otherways.</a></h5>
+
+<p>Grated liver of veal, minced lard, fennel-seed, whole raw eggs,
+sugar, sweet herbs, salt, grated cheese, a&nbsp;clove or two of garlick,
+cloves, mace, cinamon and ginger, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec30c" id="cook1rec30c">
+Otherways.</a></h5>
+
+<p>For a leg of mutton, grated bread, yolks of raw eggs, beef-suet,
+salt, nutmeg, sweet herbs, juyce of spinage; cream, cinamon, and sugar;
+if yellow, saffron.</p>
+
+
+<h5><a name="cook1rec30d" id="cook1rec30d">
+Other forcing, for Land or Sea fowl boiled or baked, or a Leg of
+Mutton.</a></h5>
+
+<p>Take the meat out of the leg, leave the skin whole, and mince the
+meat with beef-suet and sweet herbs; and put to it, being finely minced,
+grated bread, dates, currans, raisins, orange minced small, ginger,
+pepper, nutmeg, cream, and eggs; being boiled or baked, make a sauce
+with marrow, strong broth, white-wine, verjuyce, mace, sugar, and yolks
+of eggs, strained with verjuyce; serve it on fine carved sippets, and
+slic’d lemon, grapes or gooseberries: and thus you may do it in cauls of
+veal, lamb, or kid.</p>
+
+
+<h5><a name="cook1rec30e" id="cook1rec30e">
+Legs of Mutton forc’t, either rost or boil’d.</a></h5>
+
+<p>Mince the meat with beef-suet or bacon, sweet herbs, pepper, salt,
+cloves and mace, and two or three cloves of garlick, raw eggs, two or
+three chesnuts, &amp; work up altogether, fill the leg, and prick it up,
+then rost it or boil it: make sauce with the remainder of the meat,
+&amp; stew it on the fire with gravy, chesnuts, pistaches, or pine apple
+seed<ins class="punct" title="missing ,">, </ins>
+<span class="pagenum">31</span>
+<!-- png060 -->
+bits of artichocks, pears, grapes, or pippins, and serve it hot on this
+sauce, or with gravy that drops from it only, and stew it between two
+dishes.</p>
+
+
+<h5><a name="cook1rec31a" id="cook1rec31a">
+Other forcing of Veal.</a></h5>
+
+<p>Mince the veal and cut the lard like dice, and put to it, with some
+minced Pennyroyall, sweet marjoram, winter savory, nutmeg, a&nbsp;little
+cammomile, pepper, salt, ginger, cinamon, sugar, and work all together;
+then fill it into beef guts of some three inches long, and stew them in
+a pipkin with claret wine, large mace, capers and marrow; being finely
+stewed, serve them on fine carved sippets, slic’d lemon and barberries,
+and run them over with beaten butter and scraped sugar.</p>
+
+
+<h5><a name="cook1rec31b" id="cook1rec31b">
+Other forcing for Veal, Mutton, or Lamb.</a></h5>
+
+<p>Either of these minced with beef-suet, parsley, time, savory,
+marigolds, endive and spinage; mince all together, and put some grated
+bread, grated nutmeg, currans, five dates, sugar, yolks of eggs,
+rose-water, and verjuyce; of this forcing you may make birds, fishes,
+beasts, pears, balls or what you will, and stew them, or fry them, or
+bake them and serve them on sippets with verjuyce, sugar and butter,
+either dinner or supper.</p>
+
+
+<h5><a name="cook1rec31c" id="cook1rec31c">
+Other forcing for breast, Legs, or Loyns of Beef, Mutton, Veal, or any
+Venison, or Fowl, rosted, baked, or stewed.</a></h5>
+
+<p>Mince any meat, and put to it beef-suet or lard, dates, raisins,
+grated bread, nutmeg, pepper and salt, and two or three eggs,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec31d" id="cook1rec31d">
+Otherways.</a></h5>
+
+<p>Mince some mutton with beef-suet, some orange-peel, grated nutmeg,
+grated bread, coriander-seed, pepper, salt, and yolks of eggs, mingle
+all together, and fill any breast, or leg, or any Joynt of sweet, and
+make sauce with gravy, strong broth, dates, currans, sugar, salt,
+lemons, and barberries. <i>&amp;c.</i></p>
+
+
+<span class="pagenum">32</span>
+<!-- png061 -->
+<h5><a name="cook1rec32a" id="cook1rec32a">
+Other forcing for rost or boil’d, or baked Legs of any meat, or any
+other Joint or Fowl.</a></h5>
+
+<p>Mince a Leg of Mutton with beef-suet, season it with cloves, mace,
+pepper, salt, nutmeg, rose-water, currans, raisins, carraway-seeds and
+eggs; and fill your leg of Mutton, <i>&amp;c.</i></p>
+
+<p>Then for sauce for the aforesaid, if baked, bake it in an earthen pan
+or deep dish, and being baked, blow away the fat, and serve it with the
+gravy.</p>
+
+<p>If rost, save the gravy that drops from it, and put to it slic’t
+lemon or orange.</p>
+
+<p>If boil’d, put capers, barberries, white-wine, hard eggs minced,
+beaten Butter, gravy, verjuyce and sugar, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec32b" id="cook1rec32b">
+Other forcing.</a></h5>
+
+<p>Mince a leg of mutton or lamb with beef-suet, and all manner of sweet
+herbs minced, cloves, mace, salt, currans, sugar, and fill the leg with
+half the meat: than make the rest into little cakes as broad as a
+shilling, and put them in a pipkin, with strong mutton broth, cloves,
+mace, vinegar, and boil the leg, or bake it, or rost&nbsp;it.</p>
+
+
+<h5><a name="cook1rec32c" id="cook1rec32c">
+Forcing in the Spanish Fashion in balls.</a></h5>
+
+<p>Mince a leg of mutton with beef suet and some marrow cut like square
+dice, put amongst some yolks of eggs, and some salt and nutmeg; make
+this stuff as big as a tennis ball, and stew them with strong broth the
+space of two hours; turn them and serve them on toasts of fine manchet,
+and serve them with the palest of the balls.</p>
+
+
+<h5><a name="cook1rec32d" id="cook1rec32d">
+Other manner of Balls<ins class="punct" title="missing .">.&nbsp;</ins></a></h5>
+
+<p>Mince a leg of Veal very small, yolks of hard eggs, and the yolks of
+seven or eight raw eggs, some salt, make them into balls as big as a
+walnut, and stew them in a pipkin with some mutton broth, mace, cloves,
+and slic’t ginger, stew them an hour, and put some marrow to them, and
+serve them on sippets, <i>&amp;c.</i></p>
+
+
+<span class="pagenum">33</span>
+<span class="folionum">E</span>
+<!-- png062 -->
+<h5><a name="cook1rec33a" id="cook1rec33a">
+Other grand or forc’t Dish.</a></h5>
+
+<p>Take hard eggs, and part the yolks and whites in halves, then take
+the yolks and mince them, or stamp them in a Mortar, with marchpane
+stuff, and sweet herbs chopped very small, and put amongst the eggs or
+past, with sugar and cinamon fine beaten, put some currans also to them,
+and mingle all together with salt, fill the whites, and set
+them&nbsp;by.</p>
+
+<p>Then have preserved oranges canded, and fill them with marchpane
+paste and sugar, and set them by also.</p>
+
+<p>Then have the tops of sparagus boil’d, and mixed with butter,
+a&nbsp;little sack, and set them by also.</p>
+
+<p>Then have boild chesnuts peeled and pistaches, and set them by
+also.</p>
+
+<p>Then have marrow steeped first in rose-water, then fried in Butter,
+set that by also.</p>
+
+<p>Then have green quodlings slic’t, mixt with bisket bread &amp; egg,
+and fried in little cakes, and set that by also.</p>
+
+<p>Then have sweet-breads, or lamb-stones, and yolks of hard eggs fryed,
+<i>&amp;c.</i> and dipped in Butter.</p>
+
+<p>Then have small turtle doves, and pigeon peepers and chicken-peepers
+fried, or finely rosted or boiled, and set them by, or any small birds,
+and some artichocks, and potato’s boil’d and fried in Butter, and some
+balls as big as a walnut, or less, made of parmisan, and dipped in
+butter, and fried.</p>
+
+<p>Then last of all, put them all in a great charger, the chickens or
+fowls in the middle, then lay a lay of sweetbreads, then a lay of
+bottoms of artichocks, and the marrow; on them some preserved
+oranges.</p>
+
+<p>Then next some hard eggs round that, fried sparagus, yolks of eggs,
+chesnuts, and pistaches, then your green quodlings stuffed: the charger
+being full, put to them marrow all over the meat, and juyce of orange,
+and make
+<span class="pagenum">34</span>
+<!-- png063 -->
+a sauce of strained almonds, grapes, and verjuyce; and being a little
+stewed in the oven, dry it, <i>&amp;c.</i></p>
+
+
+<h5 class="plain">The dish.</h5>
+
+<p><i>Sweetbreads, Lambstones, Chickens, Marrow, Almonds, Eggs, Oranges,
+Bisket, Sparagus, Artichocks, Musk, Saffron, Butter, Potato’s,
+Pistaches, Chesnuts, Verjuyce, Sugar, Flower, Parmisan, Cinamon.</i></p>
+
+
+<h5><a name="cook1rec34a" id="cook1rec34a">
+To force a French Bread called Pine-molet, or three of them.</a></h5>
+
+<p>Take a manchet, and make a hole in the top of it, take out the crum,
+and make a composition of the brawn of a capon rost or boil’d; mince it,
+and stamp it in a mortar, with marchpane past, cream, yolks of hard
+eggs, muskefied bisket bread, the crum of very fine manchet, sugar,
+marrow, musk, and some sweet herbs chopped small, beaten cinamon,
+saffron, some raw yolks of eggs, and currans: fill the bread, and boil
+them in napkins in capon broth, but first stop the top with the pieces
+you took off. Then stew or fry some sweetbreads of veal and forced
+chickens between two dishes, or Lamb-stones, fried with some mace,
+marrow, and grapes, sparagus, or artichocks, and skirrets, the manchets
+being well boil’d, and your chickens finely stewed, serve them in a fine
+dish, the manchets in the middle, and the sweetbreads, chickens, and
+carved sippets round about the dish; being finely dished, thicken the
+chicken broth with strained almonds, creams, sugar, and beaten
+butter.</p>
+
+<p>Garnish your dish with marrow, pistaches, artichocks, puff paste,
+mace, dates, pomegranats, or barberries, and slic’t lemon.</p>
+
+
+<h5><a name="cook1rec34b" id="cook1rec34b">
+Another forc’t dish.</a></h5>
+
+<p>Take two pound of beef-marrow, and cut it as big as great dice, and a
+pound of Dates, cut as big as small Dice; then have a pound of prunes,
+and take away the out-side
+<span class="pagenum">35</span>
+<span class="folionum">E2</span>
+<!-- png064 -->
+from the stones with your knife, and a pound of Currans, and put these
+aforesaid in a Platter, twenty yolks of eggs, and a pound of sugar, an
+ounce of cinamon, and mingle all together.</p>
+
+<p>Then have the yolks of twenty eggs more, strain them with Rose-water,
+a&nbsp;little musk and sugar, fry them in two pancakes with a little
+sweet butter fine and yellow, and being fried, put one of them in a fair
+dish, and lay the former materials on it spread all over; then take the
+other, and cut it in long slices as broad as your little finger, and lay
+it over the dishes like a lattice window, set it in the Oven, and bake
+it a little, then fry it, <i>&amp;c.</i> Bake it leisurely.</p>
+
+
+<h5><a name="cook1rec35a" id="cook1rec35a">
+Another forc’t fryed Dish.</a></h5>
+
+<p>Make a little past with yolks of eggs, flower, and boiling
+liquor.</p>
+
+<p>Then take a quarter of a pound of sugar, a&nbsp;pound of marrow, half
+an ounce of cinamon, and a little ginger. Then have some yolks of Eggs,
+and mash your marrow, and a little Rose-water, musk or amber, and a few
+currans or none, with a little suet, and make little pasties, fry them
+with clarified butter, and serve them with scraped sugar, and juyce of
+orange.</p>
+
+
+<h5><a name="cook1rec35b" id="cook1rec35b">
+Otherways.</a></h5>
+
+<p>Take good fresh water Eels, flay and mince them small with a warden
+or two, and season it with pepper, cloves, mace, saffron: then put
+currans, dates, and prunes, small minced amongst, and a little verjuyce,
+and fry it in little pasties; bake it in the oven, or stew it in a pan
+in past of divers forms, or pasties or stars, <i>&amp;c.</i></p>
+
+<hr class="mid above" />
+
+
+<span class="pagenum">36</span>
+<!-- png065 -->
+<h4 class="plain"><a name="cook1sausage" id="cook1sausage">
+To make any kind of sausages.</a></h4>
+
+
+<h5><a name="cook1rec36a" id="cook1rec36a">
+First, Bolonia Sausages.</a></h5>
+
+<p><span class="firstletter">T</span>He best way and time of the year
+is to make them in <i>September</i>.</p>
+
+<p>Take four stone of pork, of the legs the leanest, and take away all
+the skins, sinews, and fat from it; mince it fine and stamp it: then add
+to it three ounces of whole pepper, two ounces of pepper more grosly
+cracked or beaten, whole cloves an ounce, nutmegs an ounce finely
+beaten, salt, spanish, or peter-salt, an ounce of coriander-seed finely
+beaten, or carraway-seed, cinamon an ounce fine beaten, lard cut an inch
+long, as big as your little finger, and clean without rust; mingle all
+the foresaid together; and fill beef guts as full as you can possibly,
+and as the wind gathers in the gut, prick them with a pin, and shake
+them well down with your hands; for if they be not well filled, they
+will be rusty.</p>
+
+<p>These aforesaid Bolonia Sausages are most excellent of pork only: but
+some use buttock beef, with pork, half one and as much of the other.
+Beef and pork are very good.</p>
+
+<p>Some do use pork of a weeks powder for this use beforesaid, and no
+more salt at all.</p>
+
+<p>Some put a little sack in the beating of these sausages, and put in
+place of coriander-seed, carraway-seed.</p>
+
+<p>This is the most excellent way to make Bolonia Sausages, being
+carefully filled, and tied fast with a packthred, and smoaked or
+smothered three or four days, that will turn them red; then hang them in
+some cool cellar or higher room to take the air.</p>
+
+
+<h5><a name="cook1rec36b" id="cook1rec36b">
+Other Sausages.</a></h5>
+
+<p>Sausages of pork with some of the fat of a chine of bacon or pork,
+some sage chopped fine and small, salt, and
+<span class="pagenum">37</span>
+<span class="folionum">E3</span>
+<!-- png066 -->
+pepper: and fill them into porkets guts, or hogs, or sheeps guts, or no
+guts, and let them dry in the chimney leisurely, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec37a" id="cook1rec37a">
+Otherways.</a></h5>
+
+<p>Mince pork with beef-suet, and mince some sage, and put to it some
+pepper, salt, cloves, and mace; make it into balls, and keep it for your
+use, or roll them into little sausages some four or five inches long as
+big as your finger; fry six or seven of them, and serve them in a dish
+with vinegar or juyce of orange.</p>
+
+<p>Thus you may do of a leg of veal, and put nothing but salt and suet;
+and being fried, serve it with gravy and juyce of orange or butter and
+vinegar; and before you fry them flower them. And thus mutton or any
+meat<ins class="punct" title="missing .">.&nbsp;</ins></p>
+
+<p>Or you may add sweet Herbs or Nutmeg: and thus Mutton.</p>
+
+
+<h5><a name="cook1rec37b" id="cook1rec37b">
+Other Sausages.</a></h5>
+
+<p>Mince some Buttock-Beef with Beef suet, beat them well together, and
+season it with cloves, mace, pepper, and salt: fill the guts, or fry it
+as before; if in guts, boil them and serve them as puddings.</p>
+
+
+<h5><a name="cook1rec37c" id="cook1rec37c">
+Otherways for change.</a></h5>
+
+<p>If without guts, fry them and serve them with gravy, juyce of orange
+or vinegar, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec37d" id="cook1rec37d">
+To make Links.</a></h5>
+
+<p>Take the raring pieces of pork or hog bacon, or fillets, or legs, cut
+the lean into bits as big as great dice square, and the fleak in the
+same form, half as much; and season them with good store of chopped sage
+chopt very small and fine; and season it also with some pepper, nutmeg,
+cloves, and mace also very small beaten, and salt, and fill porkets
+guts, or Beef-guts: being well filled, hang them up and dry them till
+the salt shine through them; and when you will spend them, boil them and
+broil them.</p>
+
+
+<hr class="mid above" />
+
+<span class="pagenum">38</span>
+<!-- png067 -->
+<h4 class="plain"><a name="cook1hashes" id="cook1hashes">
+To make all manner of Hashes.</a></h4>
+
+
+<h5><a name="cook1rec38a" id="cook1rec38a">
+First, of raw <ins class="correction" title="text reads ‘Beeef’">Beef</ins>.</a></h5>
+
+<p><span class="firstletter">M</span>Ince it very small with some
+Beef-suet or lard, some sweet herbs, pepper, salt, some cloves, and
+mace, blanched chesnuts, or almonds blanched, and put in whole, some
+nutmeg, and a whole onion or two, and stew it finely in a pipkin with
+some strong broth the space of two hours, put a little claret to it, and
+serve it on sippets finely carved, with some grapes or lemon in it also,
+or barberries, and blow off the fat.</p>
+
+
+<h5><a name="cook1rec38b" id="cook1rec38b">
+Otherways.</a></h5>
+
+<p>Stew it in Beef gobbets, and cut some fat and lean together as big as
+a good pullets egg, and put them into a pot or pipkin with some Carrots
+cut in pieces as big as a walnut, some whole onions, some parsnips,
+large mace, faggot of sweet herbs, salt, pepper, cloves, and as much
+water and wine as will cover them, and stew it the space of three
+hours.</p>
+
+
+<h5><a name="cook1rec38c" id="cook1rec38c">
+<i>2.</i> Beef hashed otherways, of the Buttock.</a></h5>
+
+<p>Cut it into thin slices, and hack them with the back of your knife,
+then fry them with sweet butter; and being fried put them in a pipkin
+with some claret, strong broth, or gravy, cloves, mace, pepper, salt,
+and sweet-butter; being tender stewed the space of an hour, serve them
+on fine sippets, with slic’t lemon, gooseberries, barberries, or grapes,
+and some beaten butter.</p>
+
+
+<h5><a name="cook1rec38d" id="cook1rec38d">
+<i>3.</i> Beef hashed otherways.</a></h5>
+
+<p>Cut some buttock-beef into fine thin slices, and half as many slices
+of fine interlarded Bacon, stew it very well and tender, with some
+claret and strong Broth, cloves, mace, pepper, and salt; being tender
+stewed the space of two hours, serve them on fine carved sippets,
+<i>&amp;c.</i></p>
+
+
+<span class="pagenum">39</span>
+<span class="folionum">E4</span>
+<!-- png068 -->
+<h5><a name="cook1rec39a" id="cook1rec39a">
+<i>4.</i> A Hash of Bullocks Cheeks.</a></h5>
+
+<p>Take the flesh from the bones, then with a sharp knife slice them in
+thin slices like Scotch collops, and fry them in sweet butter a little;
+then put them into a Pipkin with gravy or strong broth and claret, and
+salt, chopped sage, and nutmeg, stew them the space of two hours, or
+till they be tender, then serve them on fine carved sippets,
+<i>&amp;c.</i></p>
+
+
+<h5 class="long">
+<a name="cook1rec39b" id="cook1rec39b">
+Hashes of Neats Feet, or any Feet; as Calves, Sheeps, Dears, Hogs,
+Lambs, Pigs, Fawns, or the like, many of the ways following.</a></h5>
+
+<p>Boil them very tender, and being cold, mince them small, then put
+currans to them, beaten cinamon, hard eggs minced, capers, sweet herbs
+minced small, cloves, mace, sugar, white-wine, butter, slic’t lemon or
+orange, slic’t almonds, grated bread, saffron, sugar, gooseberries,
+barberries or grapes; and being finely stewed down, serve them on fine
+carved sippets.</p>
+
+
+<h5><a name="cook1rec39c" id="cook1rec39c">
+<i>2.</i> Neats Feet hashed otherwise.</a></h5>
+
+<p>Cut them in peices, being tender boild, and put to them some chopped
+onions, parsly, time butter, mace, pepper, vinegar, salt, and sugar:
+being finely stewed serve them on fine carved sippets, barberries, and
+sugar; sometimes thicken the broth with yolks of raw eggs and verjuice,
+run it over with beaten butter, and sometimes no sugar.</p>
+
+
+<h5><a name="cook1rec39d" id="cook1rec39d">
+<i>3.</i> Hashing otherways of any Feet.</a></h5>
+
+<p>Mince them small, and stew them with white wine, butter, currans,
+raisins, marrow, sugar, prunes, dates, cinamon, mace, ginger, pepper,
+and serve them on tosts of fried manchet.</p>
+
+<p>Sometimes dissolve the yolks of eggs.</p>
+
+
+<h5><a name="cook1rec39e" id="cook1rec39e">
+<i>4.</i> Neats Feet, or any Feet otherways</a></h5>
+
+<p>Being tender boil’d and soused, part them and fry them in sweet
+butter fine and brown; dish them in a clean dish
+<span class="pagenum">40</span>
+<!-- png069 -->
+with some mustard and sweet Butter, and fry some slic’t onions, and lay
+them all over the top; run them over with beaten Butter.</p>
+
+
+<h5><a name="cook1rec40a" id="cook1rec40a">
+<i>5.</i> Neats-feet, or other Feet otherways sliced, or in pieces
+stewed.</a></h5>
+
+<p>Take boil’d onions, and put your feet in a pipkin with the onions
+aforesaid being sliced, and cloves, mace, white wine, and some strong
+broth and salt, being almost stewed or boil’d, put to it some butter and
+verjuyce, and sugar, give it a warm or two more, serve it on fine
+sippets, and run it over with sweet Butter.</p>
+
+
+<h5><a name="cook1rec40b" id="cook1rec40b">
+<i>6.</i> Neats-feet otherways, or any Feet fricassed, or
+Trotters.</a></h5>
+
+<p>Being boil’d tender and cold, take out the hair or wool between the
+toes, part them in halves, and fry them in butter; being fryed, put away
+the Butter, and put to them grated nutmeg, salt, and strong Broth.</p>
+
+<p>Then being fine and tender, have some yolks of eggs dissolved with
+vinegar or verjuyce, some nutmeg in the eggs also, and into the eggs put
+a piece of Fresh Butter, and put away the frying: and when you are ready
+to dish up your meat, put in the eggs, and give it a toss or two in the
+pan, and pour it in a clean dish.</p>
+
+
+<h5><a name="cook1rec40c" id="cook1rec40c">
+<i>1.</i> To hash Neats-tongues, or any Tongues.</a></h5>
+
+<p>Being fresh and tender boil’d, and cold, cut them into thin slices,
+fry them in sweet butter, and put to them some strong broth, cloves,
+mace, saffron, salt, nutmegs grated, yolks of eggs, grapes, verjuyce:
+and the tongue being fine and thick, with a toss or two in the pan, dish
+it on fine sippets.</p>
+
+<p>Sometimes you may leave out cloves and mace; and for variety put
+beaten cinamon, sugar, and saffron, and make it more brothy.</p>
+
+
+<span class="pagenum">41</span>
+<!-- png070 -->
+<h5><a name="cook1rec41a" id="cook1rec41a">
+<i>2.</i> To hash a Neats-Tongue otherways.</a></h5>
+
+<p>Slice it into thin slices, no broader than a three pence, and stew it
+in a dish or pipkin with some strong broth, a&nbsp;little sliced onion
+of the same bigness of the tongue, and some salt, put to some mushrooms,
+and nutmeg, or mace, and serve it on fine sippets, being well stewed;
+rub the bottom of the dish with a clove or two of garlick or mince a raw
+onion very small and put in the bottom of the dish, and beaten butter
+run over the tops of your dish of meat, with lemon cut small.</p>
+
+
+<h5><a name="cook1rec41b" id="cook1rec41b">
+<i>3.</i> To hash a Tongue otherwise, either whole or in
+slices.</a></h5>
+
+<p>Boil it tender, and blanch it; and being cold<ins class="punct"
+title="’ for ,">,&nbsp;</ins>slice it in thin slices, and put to it
+boil’d chesnuts or roste, some strong broth, a&nbsp;bundle of sweet
+herbs, large mace, white endive, pepper, wine, a&nbsp;few cloves, some
+capers, marrow or butter, and some salt; stew it well together, and
+serve it on fine carved sippets, garnish it on the meat, with
+gooseberries, barberries, or lemon.</p>
+
+
+<h5><a name="cook1rec41c" id="cook1rec41c">
+<i>4.</i> To hash a Tongue otherways.</a></h5>
+
+<p>Being boil’d tender, blanch it, and let it cool, then slice it in
+thin slices, and put it in a pipkin with some mace and raisins, slic’t
+dates, some blanched almonds; pistaches, claret or white whine, butter,
+verjuyce, sugar, and strong broth; being well stewed, strain in six
+eggs, the yolks being boil’d hard, or raw, give it a warm, and dish up
+the tongue on fine sippets.</p>
+
+<p>Garnish the dish with fine sugar, or fine searced manchet, lay lemon
+on your meat slic’t, run it over with beaten butter, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec41d" id="cook1rec41d">
+<i>5.</i> To hash a Neats Tongue otherways<ins class="punct" title ="missing .">.&nbsp;</ins></a></h5>
+
+<p>Being boil’d tender, slice it in thin slices, and put it in a pipkin
+with some currans, dates, cinamon, pepper, marrow, whole mace, verjuyce,
+eggs, butter, bread, wine, and
+<span class="pagenum">42</span>
+<!-- png071 -->
+being finely stewed, serve it on fine sippets, with beaten butter,
+sugar, strained eggs, verjuyce, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec42a" id="cook1rec42a">
+6. To stew a Neats Tongue whole.</a></h5>
+
+<p>Take a fresh neats tongue raw, make a hole in the lower end, and take
+out some of the meat, mince it with some Bacon or Beef suet, and some
+sweet herbs, and put in the yolks of an egg or two, some nutmeg, salt,
+and some grated parmisan or fat cheese, pepper, and ginger; mingle all
+together, and fill the hole in the tongue, then rap a caul or skin of
+mutton about it, and bind it about the end of the tongue, boil it till
+it will blanch: and being blanched, wrap about it the caul of veal with
+some of the forcing, roast it a little brown, and put it in a pipkin,
+and stew it with some claret and strong broth, cloves, mace, salt,
+pepper, some strained bread, or grated manchet, some sweet herbs chopped
+small, marrow, fried onions and apples amongst; and being finely stewed
+down, serve it on fine carved sippets, with barberries and slic’t lemon,
+and run it over with beaten Butter. Garnish the dish with grated or
+searced manchet.</p>
+
+
+<h5><a name="cook1rec42b" id="cook1rec42b">
+7. To stew a Neats Tongue otherways, whole, or in pieces, boiled, blanch
+it, or not.</a></h5>
+
+<p>Take a tongue and put it a stewing between two dishes being raw,
+&amp; fresh, put some strong broth to it and white wine, with some whole
+cloves, mace, and pepper whole, some capers, salt, turnips cut like
+lard, or carrots, or any roots, and stew all together the space of two
+or three hours leisurely, then blanch it, and put some marrow to it,
+give it a warm or two, and serve it on sippets finely carved, and strow
+on some minced lemon and barberies or grapes, and run all over with
+beaten Butter.</p>
+
+<p>Garnish your dish with fine grated manchet finely searced<ins class ="punct" title="missing .">.&nbsp;</ins></p>
+
+
+<h5><a name="cook1rec42c" id="cook1rec42c">
+8. To boil a Tongue otherways.</a></h5>
+
+<p>Salt a tongue twelve hours, or boil it in water &amp; salt
+<span class="pagenum">43</span>
+<!-- png072 -->
+till it be tender, blanch it, and being finely boil’d, dish it in a
+clean dish, and stuff it with minced lemon, mince the rind, and strow
+over all, and serve it with some of the Gallendines, or some of the
+Italian sauces, as you may see in the book of sauces.</p>
+
+
+<h5><a name="cook1rec43a" id="cook1rec43a">
+To boil a Neats Tongue otherways, of three or four days powder.</a></h5>
+
+<p>Boil it in fair water, and serve it on brewice, with boiled turnips
+and onions, run it over with beaten Butter, and serve it on fine carved
+sippets, some barberries, goosberries, or grapes, and serve it with some
+of the sauces, as you may see in the book of all manner of sauces.</p>
+
+
+<h5><a name="cook1rec43b" id="cook1rec43b">
+To Fricas a Neats Tongue, or any Tongue.</a></h5>
+
+<p>Being tender boil’d, slice it into thin slices, and fry it with sweet
+Butter, then put away your Butter, and put some strong broth, nutmeg,
+pepper, and sweet herbs chopped small, some grapes or barberries picked,
+and some yolks of eggs, or verjuyce, grated bread, or stamped Almonds
+and strained.</p>
+
+<p>Somtimes you may add some Saffron.</p>
+
+<p>Thus udders may be dressed in any of the ways of the Neats-Tongues
+beforesaid.</p>
+
+
+<h5><a name="cook1rec43c" id="cook1rec43c">
+To hash any Land-Fowl, as Turky, Capon, Pheasant, or Partridges, or any
+Fowls being roasted and cold. Roast the Fowls for Hashes.</a></h5>
+
+<p>Take a capon, hash the wings, and slice into thin slices, but leave
+the rump and the legs whole; mince the wings into very thin slices, no
+bigger then a <i>three pence</i> in breadth, and put it in a pipkin with
+a little strong broth, nutmeg, some slic’t mushroms, or pickled
+mushroms, &amp; an onion very thin slic’t no bigger than the <i>minced
+capon</i> being well stew’d down with a little butter &amp; gravy, dish
+it on fine sippets, &amp; lay the rump or rumps whole on the
+<span class="pagenum">44</span>
+<!-- png073 -->
+minced meat, also the legs whole, and run it over with beaten Butter,
+slices of lemon, and lemon peel whole.</p>
+
+
+<h5><a name="cook1rec44a" id="cook1rec44a">
+Collops or hashed Veal.</a></h5>
+
+<p>Take a leg of Veal, and cut it into slices as thin as an half crown
+piece, and as broad as your hand, and hack them with the back of a
+knife, then lard them with small lard good and thick, and fry them with
+sweet butter; being fryed, make sauce with butter, vinegar, some chopped
+time amongst, and yolks of eggs dissolved with juice of oranges; give
+them a toss or two in the pan, and so put them in a dish with a little
+gravy, <i>&amp;c.</i></p>
+
+<p>Or you may make other sauce of mutton gravy, juyce of lemon and
+grated nutmeg.</p>
+
+
+<h5><a name="cook1rec44b" id="cook1rec44b">
+A Hash of any Tongues, Neats Tongues, Sheeps Tongues, or any great or
+small Tongues.</a></h5>
+
+<p>Being tender boil’d and cold, cut them in thin slices, and fry them
+in sweet butter; then put them in a pipkin with a pint of Claret wine,
+and some beaten cinamon, ginger, sugar, salt, some capers, or samphire,
+and some sweet butter; stir it well down till the liquor be half wasted,
+and now and then stir it: being finely and leisurely stewed, serve it on
+fine carved sippets, and wring on the juyce of a lemon, and marrow,
+<i>&amp;c.</i></p>
+
+<p>Or sometimes lard them whole, tost them, and stew them as before, and
+put a few carraways, and large mace, sugar, marrow, chestnuts: serve
+them on fried tosts, <i>&amp;c<ins class="punct" title="missing .">.&nbsp;</ins></i></p>
+
+
+<h5><a name="cook1rec44c" id="cook1rec44c">
+To make other Hashes of Veal.</a></h5>
+
+<p>Take a fillet of Veal with the udder, rost it; and being rosted, cut
+away the frothy flap; and cut it into thin slices; then mince it very
+fine with 2 handfuls of french capers, &amp; currans one handful; and
+season it with a little beaten nutmeg, ginger, mace, cinamon, and a
+handful of sugar, and stew these with a pound of butter, a&nbsp;quarter
+of a pint of vinegar, as much caper liquor, a&nbsp;faggot of
+<span class="pagenum">45</span>
+<!-- png074 -->
+sweet herbs, and little salt; Let all these boil softly the space of two
+hours, now and then stirring it; being finely stewed, dish it up, and
+stick about it fried tost, or stock fritters, <i>&amp;c.</i></p>
+
+<p>Or to this foresaid Hash, you may add some yolks of hard eggs minced
+among the meat, or minced and mingled, and put whole currans, whole
+capers, and some white wine.</p>
+
+<p>Or to this foresaid Hash, you may, being hashed, put nothing but
+beaten Butter only with lemon, and the meat cut like square dice, and
+serve it with beaten butter and lemon on fine carved sippets.</p>
+
+
+<h5><a name="cook1rec45a" id="cook1rec45a">
+To Hash a Hare.</a></h5>
+
+<p>Cut it in two pieces, and wash off the hairs in water and wine,
+strain the liquor, and parboil the quarters; then take them and put them
+into a dish with the legs, shoulders, and head whole, and the chine cut
+in two or three pieces, and put to it two or three grate onions whole,
+and some of the liquor where it was parboil’d: stew it between two
+dishes till it be tender, then put to it some pepper, mace, nutmeg, and
+serve it on fine carved sippets, and run it over with beaten butter,
+lemon, some marrow, and barberries.</p>
+
+
+<h5><a name="cook1rec45b" id="cook1rec45b">
+To hash or boil Rabits divers ways, either in quarters or slices cut
+like small dice, or whole or minced.</a></h5>
+
+<p>Take a rabit being flayed, and wiped clean, cut off the legs, thighs,
+wings, and head, and part the chine into four pieces or six; put all
+into a dish, and put to it a pint of white wine, as much fair water, and
+gross pepper, slic’d ginger, some salt butter, a&nbsp;little time and
+other sweet herbs finely minced, and two or three blades of mace, stew
+it the space of two hours leisurely; and a little before you dish it,
+take the yolks of six new laid eggs and dissolve them with some grapes,
+verjuyce, or
+<span class="pagenum">46</span>
+<!-- png075 -->
+wine vinegar, give it a warm or two on the fire, till the broth be
+somewhat thick, then put it in a clean dish, with salt about the dish,
+and serve it hot.</p>
+
+
+<h5><a name="cook1rec46a" id="cook1rec46a">
+A Rabit hashed otherways.</a></h5>
+
+<p>Stew it between two dishes in quarters, as the former, or in peices
+as long as your finger, with some strong broth, mace, a&nbsp;bundle of
+sweet herbs, and salt; Being well stewed, strain the yolks of two hard
+eggs with some of the broth, and put it into the broth where the Rabit
+stews, then have some cabbidge lettice boiled in water; and being boild
+squeeze away the water, and put them in beaten Butter, with a few
+raisins of the Sun boiled in water also by themselves; or in place of
+lettice use white endive. Then being finely stewed, dish up the rabit on
+fine carved sippets, and lay on it mace, lettice in quarters, raisins,
+grapes, lemons, sugar, gooseberries, or barberries, and broth it with
+the former Broth.</p>
+
+<p>Thus chickens, or capons, or partridg, and strained almonds in this
+Broth for change.</p>
+
+<p>To hash a Rabit otherways, with a forcing in his belly of minced
+sweet herbs, yolks of hard eggs, parsley, pepper, and currants, and fill
+his belly.</p>
+
+
+<h5><a name="cook1rec46b" id="cook1rec46b">
+To hash Rabits, Chickens, or Pigeon, either in peices; or whole, with
+Turnips.</a></h5>
+
+<p>Boil either the rabits or fowls in water and salt, or strained
+oatmeal and salt.</p>
+
+<p>Take turnips, cut them in slices, and after cut them like small lard
+an inch long, the quantity of a quart, and put them in a pipkin with a
+pound of Butter, three or four spoonfulls of strong Broth, and a quarter
+of a pint of wine vinegar, some pepper and ginger, sugar and salt; and
+let them stew leisurely with some mace the space of 2 hours
+<span class="pagenum">47</span>
+<!-- png076 -->
+being very finely stewed, put them into beaten Butter, beaten with cream
+and yolks of eggs, then serve them upon fine thin toasts of French
+Bread.</p>
+
+<p>Or otherways, being stewed as aforesaid without eggs, cream, or
+butter, serve them as formerly. And these will serve for boil’d
+Chickens, or any kind of fowl for garnish.</p>
+
+
+<h5><a name="cook1rec47a" id="cook1rec47a">
+To make a Bisk the best way.</a></h5>
+
+<p>Take a leg of Beef and a Knuckle of veal, boil them in two gallons of
+fair water, scum them clean, and put to them some cloves, and mace, then
+boil them from two gallons to three quarts of Broth; being boil’d strain
+it and put it in a pipkin, when it is cold, take off the fat and bottom,
+clear it into another clean pipkin; and keep it warm till the Bisk be
+ready.</p>
+
+<p>Boil the Fowl in the liquor of the Marrow-Bones of six peeping
+chickens, and six peeping pigeons in a clean pipkin, either in some
+Broth, or in water and salt. Boil the marrow by it self in a pipkin in
+the same broth with some salt.</p>
+
+<p>Then have pallats, noses, lips, boil’d tender, blancht and cut into
+bits as big as sixpence; also some sheeps tongues boil’d, blancht,
+larded, fryed, and stewed in gravy, with some chesnuts blanched; also
+some cocks combs boil’d and blanched, and some knots of Eggs, or yolks
+of hard eggs. Stew all the aforesaid in some rost mutton, or beef gravy,
+with some pistaches, large mace, a&nbsp;good big onion or two, and some
+salt.</p>
+
+<p>Then have lamb stones blancht and slic’t, also sweet-breads of veal,
+and sweet-breads of lamb slit, some great oysters parboil’d, and some
+cock stones. Fry the foresaid materials in clarified butter, some fryed
+spinage, or Alexander leaves, &amp; keep them warm in an oven, with some
+fried sausages made of minced bacon, veal, yolks of eggs,
+<span class="pagenum">48</span>
+<!-- png077 -->
+nutmegs, sweet herbs, salt and pistaches; bake it in an oven in cauls of
+veal, and being baked and cold, slice it round, fry it, and keep it warm
+in the oven with the foresaid fried things.</p>
+
+
+<h5><a name="cook1rec48a" id="cook1rec48a">
+To make little Pies for the Bisk.</a></h5>
+
+<p>Mince a leg of Veal, or a leg of Mutton with some interlarded bacon
+raw and seasoned with a little salt, nutmeg, pepper, some sweet herbs,
+pistaches, grapes, gooseberries, barberries, and yolks of hard eggs, in
+quarters; mingle all together, fill them, and close them up; and being
+baked liquor them with gravy, and beaten butter, or mutton broth. Make
+the past of a pottle of flower, half a pound of butter, six yolks of
+eggs, and boil the liquor and butter together.</p>
+
+
+<h5><a name="cook1rec48b" id="cook1rec48b">
+To make gravy for the Bisk.</a></h5>
+
+<p>Roast eight pound of buttock beef, and two legs of mutton, being
+throughly roasted, press out the gravy, and wash them with some mutton
+broth, and when you have done, strain it, and keep it warm in a clean
+pipkin for your present use.</p>
+
+
+<h5><a name="cook1rec48c" id="cook1rec48c">
+To dish the Bisk.</a></h5>
+
+<p>Take a great eight pound dish, and a six penny french pinemolet or
+bread; chip it and slice it into large slices, and cover all the bottom
+of the dish; scald it or steep it well with your strong broth, and upon
+that some mutton or beef gravy; then dish up the fowl on the dish, and
+round the dish the fried tongues in gravy with the lips, pallats,
+pistaches, eggs, noses, chesnuts, and cocks combs, and run them over the
+fowls with some of the gravy, and large mace.</p>
+
+<p>Then again run it over with fried sweetbread, sausage, lamb-stones,
+cock-stones, fried spinage, or alexander leaves, then the marrow over
+all; next the carved lemons
+<span class="pagenum">49</span>
+<span class="folionum">F</span>
+<!-- png078 -->
+upon the meat, and run it over with the beaten butter, yolks of eggs,
+and gravy beat up together till it is thick; then garnish the dish with
+the little pies, Dolphins of puff-paste, chesnuts, boiled and fried
+oysters, and yolks of hard eggs.</p>
+
+
+<h5><a name="cook1rec49a" id="cook1rec49a">
+To Boil Chines of Veal.</a></h5>
+
+<p>First, stew them in a stewing pan or between two dishes, with some
+strong broth of either veal or mutton, some white wine, and some
+sausages made of minced veal or pork, boil up the chines, scum them, and
+put in two or three blades of large mace, a&nbsp;few cloves, oyster or
+caper liquor with a little salt; and being finely boil’d down put in
+some good mutton or beef-gravy; and a quarter of an hour before you dish
+them, have all manner of sweet herbs pickt and stript, as tyme, sweet
+marjoram, savory, parsley, bruised with the back of a ladle, and give
+them two or three walms on the fire in the broth; then dish the chines
+in thin slices of fine French bread, broth them, and lay on them some
+boiled beef-marrow, boil’d in strong broth, some slic’t lemon, and run
+all over with a lear made of beaten butter, the yolk of an egg or two,
+the juyce of two or three oranges, and some gravy, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec49b" id="cook1rec49b">
+To boil or stew any Joynt of Mutton.</a></h5>
+
+<p>Take a whole loin of mutton being jointed, put it into a long stewing
+pan or large dish, in as much fair water as will more than half cover
+it, and when it is scum’d cover it; but first put in some salt, white
+wine, and carrots cut into dice-work, and when the broth is half boiled
+strain it, blow off the fat, and wash away the dregs from the mutton,
+wash also the stew-pan or pipkin very clean, and put in again the broth
+into the pan or pipkin, with some capers, large mace, and carrots; being
+washed, put them in again, and stew them softly, lay the mutton by in
+some
+<span class="pagenum">50</span>
+<!-- png079 -->
+warm place, or broth, in a pipkin; then put in some sweet herbs chopped
+with an onion, and put it to your broth also, then have colliflowers
+ready boild in water and salt, put them into beaten butter with some
+boil’d marrow: then the mutton and broth being ready, dissolve two or
+three yolks of eggs, with white wine, verjuyce, or sack, and give it a
+walm or two; then dish up the meat, and lay on the colliflowers,
+gooseberries, capers, marrow, carrots, and grapes or barberries, and run
+it over with beaten butter.</p>
+
+<p>For the garnish according to the season of the year, sparagus,
+artichocks, parsnips, turnips, hopbuds, coleworts, cabbidge-lettice,
+chestnuts, cabbidge-sprouts.</p>
+
+<p>Sometimes for more variety, for thickning of this broth, strained
+almonds, with strong mutton broth.</p>
+
+
+<h5><a name="cook1rec50a" id="cook1rec50a">
+To boil a Rack, Chine, or Loin of Mutton a most excellent way, either
+whole or in pieces.</a></h5>
+
+<p>Boil it either in a flat large pipkin or stewing pan, with as much
+fair water as will cover the meat, and when it boils scum it, and put
+thereto some salt; and being half boiled take up the meat, and strain
+the Broth, blow off the fat, and wash the stewing-pan and the meat from
+the dregs, then again put in the crag end of the rack of mutton to make
+the Broth good, with some mace; then a little before you take it up,
+take a handful of picked parsley, chop it very small, and put it in the
+Broth, with some whole marigold flowers; put in the chine again, and
+give it a walm or two, then dish it on fine sippets, and broth it, then
+add thereto raisins of the sun, and currans ready boil’d and warm, lay
+them over the chine of mutton, then garnish the dish with
+marigold-flowers, mace, lemon, and barberries.</p>
+
+<p>Other ways for change without fruit.</p>
+
+
+<span class="pagenum">51</span>
+<span class="folionum">F2</span>
+<!-- png080 -->
+<h5><a name="cook1rec51a" id="cook1rec51a">
+To boil a Chine of Mutton in Barley broth; or Chines, Racks, and
+Knuckles of Veal.</a></h5>
+
+<p>Take a chine of veal or mutton and joynt it, put it in a pipkin with
+some strong mutton broth, and when it boils and is scummed, put in some
+french barley, being first boiled in fair water, put into the broth some
+large mace and some sweet herbs bound up in a bundle, a&nbsp;little
+rosemary, tyme, winter-savory, salt, and sweet marjoram, bind them up
+very hard; and put in some raisins of the sun, some good pruens,
+currans, and marigold-flowers; boil it up to an indifferent thickness,
+and serve it on fine sippets; garnish the dish with fruit and
+marigold-flowers, mace, lemon, and boil’d marrow.</p>
+
+<p>Otherways without fruit, put some good mutton gravy, and sometimes
+raisins only.</p>
+
+
+<h5><a name="cook1rec51b" id="cook1rec51b">
+To stew a Chine of Mutton or Veal.</a></h5>
+
+<p>Put it in a pipkin with strong broth and white wine; and when it
+boils scum it, and put to some oyster-liquor, salt, whole pepper,
+a&nbsp;bundle of sweet herbs well bound up, two or three blades of large
+mace, a&nbsp;whole onion, with some interlarded bacon cut into dice
+work, some chesnuts, and some capers, then have some stewed oysters by
+themselves, as you may see in the Book of Oysters. The chines being
+ready, garnish the dish with great oysters fried and stewed, mace,
+chesnuts, and lemon peel; dish up the chines in a fair dish on fine
+sippets; broth it, and garnish the chines with stewed oysters; chesnuts,
+mace, slic’t lemon and some fried oysters.</p>
+
+
+<h5><a name="cook1rec51c" id="cook1rec51c">
+To make a dish of Steaks, stewed in a Frying pan.</a></h5>
+
+<p>Take them and fry them in sweet butter; being half fried, put out the
+butter, &amp; put to them some good strong ale, pepper, salt,
+a&nbsp;shred onion, and nutmeg; stew them well together, and dish them
+on sippets, serve them
+<span class="pagenum">52</span>
+<!-- png081 -->
+and pour on the sauce with some beaten butter, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec52a" id="cook1rec52a">
+To make stewd Broth.</a></h5>
+
+<p>Take a knuckle of veal, a joint of mutton, loin or rack, two
+marrow-bones, a&nbsp;capon, and boil them in fair water, scum them when
+they boil, and put to them a bundle of sweet herbs bound up hard and
+close; then add some large mace, whole cinamon, and some ginger, bruised
+and put in a fine clean cloth bound up fast, and a few whole cloves,
+some strained manchet, or beaten oatmeal strained and put to the broth;
+then have prunes and currans boil’d and strain’d; then put in some whole
+raisins, currans, some good damask prunes, and boil not the fruit too
+much, about half an hour before you dish your meat, put into the broth a
+pint of claret wine, and some sugar; dish up the meat on fine sippets,
+broth it, and garnish the dish with slic’t Lemons, prunes, mace,
+raisins, currans, scraped sugar, and barberries; garnish the meat in the
+dish also.</p>
+
+
+<h5><a name="cook1rec52b" id="cook1rec52b">
+Stewed Broth in the new Mode or Fashion.</a></h5>
+
+<p>Take a joynt of mutton, rack, or loin, and boil them in pieces or
+whole in fair water, scum them, and being scummed and half boil’d, take
+up the mutton, and wash away the dregs from the meat; strain the broth,
+and blow away the fat; then put the broth into a clean pipkin, with a
+bundle of sweet herbs bound up hard; then put thereto some large mace,
+raisins of the sun boil’d and strain’d, with half as many prunes; also
+some saffron, a&nbsp;few whole cloves, pepper, salt, claret wine, and
+sugar; and being finely stewed together, a&nbsp;little before you dish
+it up, put in the meat, and give it a walm or two; dish it up, and serve
+it on fine carved sippets.</p>
+
+
+<h5><a name="cook1rec52c" id="cook1rec52c">
+To stew a Loin, Rack, or any Joynt of Mutton otherways.</a></h5>
+
+<p>Chop a loin into steaks, lay it in a deep dish or stewing pan, and
+put to it half a pint of claret, and as much water,
+<span class="pagenum">53</span>
+<span class="folionum">F3</span>
+<!-- png082 -->
+salt, and pepper, three or four whole onions, a&nbsp;faggot of sweet
+herbs bound up hard, and some large mace, cover them close, and stew
+them leisurely the space of two hours, turn them now &amp; then, and
+serve them on sippets.</p>
+
+<p>Otherways for change, being half boiled, put to them some sweet herbs
+chopped, give them a walm, and serve them on sippets with scalded
+gooseberies, barberries, grapes, or lemon.</p>
+
+<p>Sometimes for variety put Raisins, Prunes, Currans, Dates, and serve
+them with slic’t lemon, beaten butter.</p>
+
+<p>Othertimes you may alter the spices, and put nutmeg, cloves, ginger,
+<i>&amp;c.</i></p>
+
+<p>Sometimes to the first plain way put capers, pickled cucumbers,
+samphire, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec53a" id="cook1rec53a">
+Otherwayes.</a></h5>
+
+<p>Stew it between two dishes with fair water, and when it boils, scum
+it, and put in three or four blades of large mace, gross pepper, cloves,
+and salt; stew them close covered two hours, then have parsley picked,
+and some stript, fine spinage, sorrel, savory, and sweet marjoram
+chopped with some onions, put them to your meat, and give it a walm,
+with some grated bread amongst them; then dish them on carved sippets,
+blow off the fat on the broth, and broth it, lay a lemon on it and
+beaten butter, and stew it thus whole.</p>
+
+
+<h5><a name="cook1rec53b" id="cook1rec53b">
+To dress or force a Leg of Veal a singular good way, in the newest
+Mode.</a></h5>
+
+<p>Take a leg of veal, take out the meat, and leave the skin and the
+shape of the leg whole together, mince the meat that came out of the leg
+with some beef-suet or lard, and some sweet herbs minced; then season it
+with pepper, nutmeg, ginger, and cloves, all being fine beaten,
+<span class="pagenum">54</span>
+<!-- png083 -->
+with some salt, a&nbsp;clove or two of garlick, three or four yolks of
+hard eggs in quarters, pine-apple seed, two or three raw eggs, also
+pistaches, chesnuts, &amp; some quarters of boil’d artichocks bottoms,
+fill the leg and sowe it up, boil it in a pipkin with two gallons of
+fair water and some white wine; being scumm’d and almost boil’d, take up
+some broth into a dish or pipkin, and put to it some chesnuts,
+pistaches, pine-apple-seed, some large mace, marrow, and artichocks
+bottoms boil’d and cut into quarters, stew all the foresaid well
+together; then have some fried tost of manchet or rowls finely carved.
+The leg being well boil’d, (dainty and tender) dish it on French bread,
+fry some toast of it, and sippets round about it, broth it, and put on
+it marrow, and your other materials, a&nbsp;slic’t lemon, and lemon
+peel, and run it over with beaten butter.</p>
+
+<p>Thicken the broth sometimes with almond paste strained with some of
+the broth, or for variety, yolks of eggs and saffron strained with some
+of the broth, or saffron only. One may add sometimes some of the minced
+meat made up into balls, and stewed amongst the broth,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec54a" id="cook1rec54a">
+To boil a Leg or Knuckle of Veal with Rice.</a></h5>
+
+<p>Boil it in a pipkin, put some salt to it, and scum it, then put to
+some mace and some rice finely picked and washed, some raisins of the
+sun and gravy; being fine and tender boil’d put in some saffron, and
+serve on fine carved sippets, with the rice over all<ins class="punct"
+title=", for .">.&nbsp;</ins></p>
+
+<p>Otherwayes with paste cut like small lard, and boil it in thin broth
+and saffron.</p>
+
+<p>Or otherways in white broth, with fruit, sweet herbs, white wine and
+gooseberries.</p>
+
+
+<h5><a name="cook1rec54b" id="cook1rec54b">
+To boil a Breast of Veal.</a></h5>
+
+<p>Jonyt it well and parboil it a little, then put it in a stewing pan
+or deep dish with some strong broth and a bundle
+<span class="pagenum">55</span>
+<span class="folionum">F4</span>
+<!-- png084 -->
+of sweet herbs well bound up, some large mace, and some slices of
+interlarded bacon, two or three cloves, some capers, samphire, salt,
+spinage, yolks of hard eggs, and white wine; stew all these well
+together, being tender boil’d, serve it on fine carved sippets, and
+broth it; then have some fryed sweetbreads, sausages of veal or pork,
+garlick or none, and run all over with beaten butter, lemon, and fryed
+parsley over all. Thus you may boil a rack loin of Veal.</p>
+
+
+<h5><a name="cook1rec55a" id="cook1rec55a">
+To boil a Breast of Veal otherways.</a></h5>
+
+<p>Make a pudding of grated manchet, minced suet, and minced veal,
+season it with nutmeg, pepper, salt, three or four eggs, cinamon, dates,
+currans, raisins of the sun, some grapes, sugar, and cream; mingle all
+together, fill the breast, prick it up, and stew it between two dishes
+with white wine, strong broth, mace, dates, and marrow, being finely
+stewed serve it on sippets, and run it over with beaten butter, lemon,
+barberries or grapes.</p>
+
+<p>Sometimes thick it with some almond-milk, sugar, and cream.</p>
+
+
+<h5><a name="cook1rec55b" id="cook1rec55b">
+To force a Breast of Veal.</a></h5>
+
+<p>Mince some veal or mutton with some beef-suet or fat bacon, some
+sweet herbs minced, &amp; seasoned with some cloves, mace, nutmeg,
+pepper, two or three raw eggs, and salt; then prick it up: the breast
+being filled at the lower end stew it between two dishes, with some
+strong broth, white wine, and large mace; then an hour after have sweet
+herbs pickt and stript, as tyme, sorrel, parsley, and sweet marjoram,
+bruised with the back of a ladle, put it into your broth with some
+marrow, and give them a warm; then dish up your breast of veal on
+sippets finely carved, broth it, and lay on slic’t lemon, marrow, mace
+and barberries, and run it over with beaten butter.</p>
+
+<p>If you will have the broth yellow put thereto saffron,
+<i>&amp;c.</i></p>
+
+
+<span class="pagenum">56</span>
+<!-- png085 -->
+<h5><a name="cook1rec56a" id="cook1rec56a">
+To boil a Leg of Veal.</a></h5>
+
+<p>Stuff it with beef-suet, sweet herbs chopped, nutmeg and salt, and
+boil it in fair water and salt; then take some of the broth, and put
+thereto some capers, currans, large mace, a&nbsp;piece of interlarded
+bacon, two or three whole cloves, pieces of pears, some boil’d
+artichocks suckers, some beaten butter, boil’d marrow, and mace; then
+before you dish it up, have sorrel, sage, parsley, time, sweet marjoram,
+coursly minced with two or three cuts of a knife, and bruised with the
+back of a ladle on a clean board; put them into your broth to make it
+green, &amp; give it a walm or two, then dish it up on fine carved
+sippets, pour on the broth, and then your other materials, some
+gooseberries, barberries, beaten butter and lemon.</p>
+
+
+<h5><a name="cook1rec56b" id="cook1rec56b">
+To boil a Leg of Mutton.</a></h5>
+
+<p>Take a fair leg of mutton, boil it in water and salt, make sauce with
+gravy, wine vinegar, white wine, salt, butter, nutmeg, and strong broth;
+and being well stewed together, dish it up on fine carved sippets, and
+pour on your broth.</p>
+
+<p>Garnish your dish with barberries, capers, and slic’t lemon, and
+garnish the leg of mutton with the same garnish and run it over with
+beaten butter, slic’t lemon, and grated nutmeg.</p>
+
+
+<h5><a name="cook1rec56c" id="cook1rec56c">
+To boil a Leg of Mutton otherways.</a></h5>
+
+<p>Take a good leg of mutton, and boil it in water and salt, being
+stuffed with sweet herbs chopped with beef-suet, some salt and nutmeg;
+then being almost boil’d take up some of the broth into a pipkin, and
+put to it some large mace, a&nbsp;few currans, a&nbsp;handful of French
+capers, a&nbsp;little sack, the yolks of three or four hard eggs minced
+small, and some lemon cut like square dice; being finely boil’d, dish it
+on carved sippets, broth it and run it over with beaten batter, and
+lemon shred small.</p>
+
+
+<span class="pagenum">57</span>
+<!-- png086 -->
+<h5><a name="cook1rec57a" id="cook1rec57a">
+Otherways.</a></h5>
+
+<p>Stuff a leg of mutton with parsley being finely picked, boil it in
+water and salt, and serve it on a fair dish with parsley and verjuyce in
+saucers.</p>
+
+
+<h5><a name="cook1rec57b" id="cook1rec57b">
+Otherways.</a></h5>
+
+<p>Boil it in water and salt not stuffed, and being boiled, stuff it
+with lemon in bits like square dice, and serve it with the peel cut
+square round about it; make sauce with the gravy, beaten butter, lemon,
+and grated nutmeg.</p>
+
+
+<h5><a name="cook1rec57c" id="cook1rec57c">
+Otherways.</a></h5>
+
+<p>Boil it in water and salt, being stuffed with parsley, make sauce for
+it with large mace, gravy, chopped parsley, butter, vinegar, juyce of
+orange, gooseberries, barberries, grapes, and sugar, serve it on
+sippets.</p>
+
+
+<h5><a name="cook1rec57d" id="cook1rec57d">
+To boil peeping Chickens, the best and rarest way, alamode.</a></h5>
+
+<p>Take three or four <i>French</i> manchets, &amp; being chipped, cut a
+round hole in the top of them, take out the crum, and make a composition
+of the brawn of a roast capon, mince it very fine, and stamp it in a
+mortar with marchpane paste, the yolks of hard eggs, mukefied bisket
+bread, and the crum of the manchet of one of the breads, some sugar
+&amp; sweet herbs chopped small, beaten cinamon, cream, marrow, saffron,
+yolks of eggs, and some currans; fill the breads, and boil them in a
+napkin in some good mutton or capon broath; but first stop the holes in
+the tops of the breads, then stew some sweet-breads of veal, and six
+peeping chickens between two dishes, or a pipkin with some mace, then
+fry some lamb-stones slic’t in batter made of flower, cream, two or
+three eggs, and salt; put to it some juyce of spinage, then have some
+boil’d sparagus, or bottoms of artichocks boil’d and beat up in beaten
+butter and gravy. The materials being well boil’d and stewed up, dish
+the boil’d breads in a
+<span class="pagenum">58</span>
+<!-- png087 -->
+fair dish with the chickens round about the breads, then the
+sweetbreads, and round the dish some fine carved sippets; then lay on
+the marrow, fried lamb-stones, and some grapes; then thicken the broth
+with strained almonds, some Cream and Sugar, give them a warm, and broth
+the meat, garnish it with canded pistaches, artichocks, grapes, mace,
+some poungarnet, and slic’t lemon.</p>
+
+
+<h5><a name="cook1rec58a" id="cook1rec58a">
+To hash a Shoulder of Mutton.</a></h5>
+
+<p>Take a Shoulder of Mutton, roast it, and save the gravy, slice one
+half, and mince the other, and put it into a pipkin with the shoulder
+blade, put to it some strong broth of good mutton or beef-gravy, large
+mace, some pepper, salt, and a big onion or two, a&nbsp;faggot of sweet
+herbs, and a pint of white wine; stew them well together close covered,
+and being tender stewed, put away the fat, and put some oyster-liquor to
+the meat, and give it a warm: Then have three pints of great oysters
+parboil’d in their own liquor, and bearded; stew them in a pipkin with
+large mace, two great whole onions, a&nbsp;little salt, vinegar, butter,
+some white-wine, pepper, and stript tyme; the materials being well
+stewed down, dish up the shoulder of mutton on a fine clean dish, and
+pour on the materials or hashed mutton, then the stewed oysters over
+all; with slic’t lemon and fine carved sippets round the dish.</p>
+
+
+<h5><a name="cook1rec58b" id="cook1rec58b">
+To hash a Shoulder of Mutton otherways.</a></h5>
+
+<p>Stew it with claret-wine, only adding these few varieties more than
+the other; <i>viz.</i> two or three anchoves, olives, capers, samphire,
+barberries, grapes, or gooseberries, and in all points else as the
+former. But then the shoulder being rosted, take off the skin of the
+upper side whole, and when the meat is dished, lay on the upper skin
+whole, and cox&nbsp;it.</p>
+
+
+<span class="pagenum">59</span>
+<!-- png088 -->
+<h5><a name="cook1rec59a" id="cook1rec59a">
+To hash a Shoulder of Mutton the French way.</a></h5>
+
+<p>Take a shoulder of mutton, roast it thorowly, and save the gravy;
+being well roasted, cut it in fine thin slices into a stewing pan, or
+dish; leave the shoulder bones with some meat on them, and hack them
+with your knife; then blow off the fat from the gravy you saved, and put
+it to your meat with a quarter of a pint of claret wine, some salt, and
+a grated nutmeg; stew all the foresaid things together a quarter of an
+hour, and serve it in a fine clean dish with sippets of French bread;
+then rub the dish bottom with a clove of garlick, or an onion, as you
+please; dish up the shoulder bones first, and then the meat on that;
+then have a good lemon cut into dice work, as square as small dice, and
+peel all together, and strew it on the meat; then run it over with
+beaten butter, and gravy of Mutton.</p>
+
+
+<h5><a name="cook1rec59b" id="cook1rec59b">
+Scotch Collops of Mutton.</a></h5>
+
+<p>Take a leg of mutton, and take out the bone, leave the leg whole, and
+cut large collops round the leg as thin as a half-crown piece; hack
+them, then salt and broil them on a clear charcoal fire, broil them up
+quick, and the blood will rise on the upper side; then take them up plum
+off the fire, and turn the gravy into a dish, this done, broil the other
+side, but have a care you broil them not too dry; then make sauce with
+the gravy, a&nbsp;little claret wine, and nutmeg; give the collops a
+turn or two in the gravy, and dish them one by one, or two, one upon
+another; then run them over with the juyce of orange or lemon.</p>
+
+
+<h5><a name="cook1rec59c" id="cook1rec59c">
+Scotch Collops of a Leg or Loin of Mutton otherways.</a></h5>
+
+<p>Bone a leg of mutton, and cut it cross the grain of the meat, slice
+it into very thin slices, &amp; hack them with the back of a knife, then
+fry them in the best butter you can
+<span class="pagenum">60</span>
+<!-- png089 -->
+get, but first salt them a little before they be fried; or being not too
+much fried, pour away the butter, and put to them some mutton broth or
+gravy only, give them a walm in the pan, and dish them hot.</p>
+
+<p>Sometimes for change put to them grated nutmeg, gravy, juyce of
+orange, and a little claret wine; and being fried as the former, give it
+a walm, run it over with beaten butter, and serve it up hot.</p>
+
+<p>Otherways for more variety, add some capers, oysters, and lemon.</p>
+
+
+<h5><a name="cook1rec60a" id="cook1rec60a">
+To make a Hash of Partridges or Capons.</a></h5>
+
+<p>Take twelve partridges and roast them, and being cold mince them very
+fine, the brawns or wings, and leave the legs and rumps whole; then put
+some strong mutton broth to them, or good mutton gravy, grated nutmeg,
+a&nbsp;great onion or two, some pistaches, chesnuts, and salt; then stew
+them in a large earthen pipkin or sauce-pan; stew the rumps and legs by
+themselves in strong broth in another pipkin; then have a fine clean
+dish, and take a <i>French</i> six penny bread, chip it, and cover the
+bottom of the dish, and when you go to dish the Hash steep the bread
+with some good mutton broth, or good mutton gravy; then pour the Hash on
+the steeped bread, lay the legs and the rumps on the Hash, with some
+fried oysters, pistaches, chesnuts, slic’t lemon, and lemon-peel, yolks
+of eggs strained with juyce of orange and beaten butter beat together,
+and run over all; garnish the dish with carved oranges, lemons, fried
+oysters, chesnuts, and pistaches. Thus you may hash any kind of Fowl,
+whether Water or Land-Fowl.</p>
+
+
+<h5><a name="cook1rec60b" id="cook1rec60b">
+To hash a Hare.</a></h5>
+
+<p>Flay it and draw it, then cut it into pieces, and wash it in claret
+wine and water very clean, strain the liquor, and
+<span class="pagenum">61</span>
+<!-- png090 -->
+parboil the quarters; then take them and slice them, and put them into a
+dish with the legs, wings, or shoulders and head whole; cut the chine
+into two or three pieces, and put to it two or three great onions, and
+some of the liquor where it was parboil’d, stew it between two dishes
+close covered till it be tender, and put to it some mace, pepper, and
+nutmeg; serve it on fine carved sippets, and run it over with beaten
+butter, lemon, marrow and barberries.</p>
+
+
+<h5><a name="cook1rec61a" id="cook1rec61a">
+To hash a Rabit.</a></h5>
+
+<p>Take a Rabit being flayed and wiped clean; then cut off the thighs,
+legs, wings, and head, and part the chine into four pieces, put all into
+a dish or pipkin, and put to it a pint of white wine, and as much fair
+water, gross pepper, slic’t ginger, salt, tyme, and some other sweet
+herbs being finely minced, and two or three blades of mace; stew it the
+space of two hours, and a little before you dish it take the yolks of
+six new laid eggs, dissolve them with some grape verjuyce, give it a
+walm or two on the fire, and serve it up hot<ins class="punct" title =", for .">.&nbsp;</ins></p>
+
+
+<h5><a name="cook1rec61b" id="cook1rec61b">
+To stew or hash Rabits otherways.</a></h5>
+
+<p>Stew them between two dishes as the former, in quarter or pieces as
+long as your fingar, with some broth, mace, a&nbsp;bundle of sweet
+herbs, salt, and a little white wine, being well stewed down, strain the
+yolks of two or three hard eggs with some of the broth, and thicken the
+broth where the rabit stews; then have some cabbidg-lettice boil’d in
+fair water, and being boil’d tender, put them in beaten butter with a
+few boiled raisins of the sun; or in place of lettice you may use white
+endive: then the rabits being finely stewed, dish them upon carved
+sippets, and lay on the garnish of lettice, mace, raisins of the sun,
+grapes, slic’t lemon or barberries, broth it, and scrape on sugar. Thus
+chickens, pigeons, or partridges.</p>
+
+
+<span class="pagenum">62</span>
+<!-- png091 -->
+<h5><a name="cook1rec62a" id="cook1rec62a">
+To hash Rabits otherwayes.</a></h5>
+
+<p>Make a forcing or stuffing in the belly of the Rabits, with some
+sweet herbs, yolks of hard eggs, parsley, sage, currans, pepper and
+salt, and boil them as the former.</p>
+
+
+<h5><a name="cook1rec62b" id="cook1rec62b">
+To hash any Land Fowl.</a></h5>
+
+<p>Take a capon, and hash the wings in fine thin slices, leave the rumps
+and legs whole, put them into a pipkin with a little strong broth,
+nutmeg, some stewed or pickled mushrooms, and an onion very small
+slic’t, or as the capon is slic’t about the bigness of a three pence;
+stew it down with a little butter and gravy, and then dish it on fine
+sippets, lay the rumps and legs on the meat, and run it over with beaten
+butter, beaten with slices of lemon-peel.</p>
+
+
+<h5><a name="cook1rec62c" id="cook1rec62c">
+To boil Woodcocks or Snipes.</a></h5>
+
+<p>Boil them either in strong broth, or in water and salt, and being
+boiled, take out the guts, and chop them small with the liver, put to it
+some crumbs of grated white-bread, a&nbsp;little of the broth of the
+Cock, and some large mace; stew them together with some gravy, then
+dissolve the yolks of two eggs with some wine vinegar, and a little
+grated nutmeg, and when you are ready to dish it, put the eggs to it,
+and stir it among the sauce with a little butter; dish them on sippets,
+and run the sauce over them with some beaten butter and capers, or lemon
+minced small, barberries, or whole pickled grapes.</p>
+
+<p>Sometimes with this sauce boil some slic’t onions, and currans boil’d
+in a broth by it self; when you boil it with onions, rub the bottom of
+the dish with garlick.</p>
+
+
+<h5><a name="cook1rec62d" id="cook1rec62d">
+Boil’d Cocks or Larks otherways.</a></h5>
+
+<p>Boil them with the guts in them, in strong broth, or fair water, and
+three or four whole onions, large mace, and salt, the cocks being
+boil’d, make sauce with some thin
+<span class="pagenum">63</span>
+<!-- png092 -->
+slices of manchet or grated bread in another pipkin, and some of the
+broth where the fowl or cocks boil, then put to it some butter, and the
+guts and liver minced, then have some yolks of eggs dissolved with some
+vinegar and some grated nutmeg, put it to the other ingredients; stir
+them together, and dish the fowl on fine sippets; pour on <ins class ="correction" title="text reads ‘the the’">the</ins> sauce with some
+slic’t lemon, grapes, or barberries, and run it over with beaten
+butter.</p>
+
+
+<h5><a name="cook1rec63a" id="cook1rec63a">
+To boil any Land Fowl, as Turkey, Bustard, Pheasant, Peacock, Partridge,
+or the like.</a></h5>
+
+<p>Take a Turkey and flay off the skin, leave the legs and rumps whole,
+then mince the flesh raw with some beef-suet or lard, season it with
+nutmeg, pepper, salt, and some minced sweet herbs, then put to it some
+yolks of raw eggs, and mingle all together, with two bottoms of boil’d
+artichocks, roasted chesnuts blanched, some marrow, and some boil’d
+skirrets or parsnips cut like dice, or some pleasant pears, and yolks of
+hard eggs in quarters, some gooseberries, grapes, or barberries; fill
+the skin and prick it up in the back, stew it in a stewing-pan or deep
+dish, and cover it with another; but first put some strong broth to it,
+some marrow artichocks boil’d and quartered, large mace, white wine,
+chesnuts, quarters of pears, salt, grapes, barberries, and some of the
+meat made up in balls stewed with the Turkey being finely boil’d or
+stewed, serve it on fine carved sippets, broth it, and lay on the
+garnish with slices of lemon, and whole lemon-peel, run it over with
+beaten butter, and garnish the dish with chesnuts, yolks of hard eggs,
+and large mace.</p>
+
+<p>For the lears of thickening, yolks of hard eggs strained with some of
+the broth, or strained almond past with some of the broth, or else
+strained bread and sorrel.</p>
+
+<p>Otherways you may boil the former fowls either bon’d
+<span class="pagenum">64</span>
+<!-- png093 -->
+and trust up with a farsing of some minc’d veal or mutton, and seasoned
+as the former in all points, with those materials, or boil it with the
+bones in being trust up. A&nbsp;turkey to bake, and break the bones.</p>
+
+<p>Otherways bone the fowl, and fill the body with the foresaid farsing,
+or make a pudding of grated bread, minced suet of beef or veal, seasoned
+with cloves, mace, pepper, salt, and grapes, fill the body, and prick up
+the back, and stew it as is aforesaid.</p>
+
+<p>Or make the pudding of grated bread beef-suet minc’d some currans,
+nutmegs, cloves, sugar, sweet herbs, salt, juyce of spinage; if yellow,
+saffron, some minced meat, cream, eggs, and barberries: fill the fowl
+and stew it in mutton broth &amp; white wine, with the gizzard, liver,
+and bones, stew it down well, then have some artichock bottoms boil’d
+and quarter’d, some potatoes boil’d and blanch’d, and some dates
+quarter’d, and some marrow boil’d in water and salt; for the garnish
+some boil’d skirret or pleasant pears. Then make a lear of almond paste
+strained with mutton broth, for the thickning of the former broth.</p>
+
+<p>Otherways simple, being stuffed with parsley, serve it in with
+butter, vinegar, and parsley, boil’d and minced; as also bacon boil’d on
+it, or about it, in two pieces; and two saucers of green sauce.</p>
+
+<p>Or otherways for variety, boil your fowl in water and salt, then take
+strong broth, and put in a faggot of sweet herbs, mace, marrow, cucumber
+slic’t, and thin slices of interlarded bacon, and salt,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec64a" id="cook1rec64a">
+To boil Capons, Pullets, Chickens<ins class="punct" title="missing ,">, </ins>Pigeons, Pheasants or Partridges.</a></h5>
+
+<p>Searce them either with the bone or boned, then take off the skin
+whole, with the legs, wings, neck, and head on, mince the body with some
+bacon or beef suet, season
+<span class="pagenum">65</span>
+<span class="folionum">G</span>
+<!-- png094 -->
+it with nutmeg, pepper, cloves, beaten ginger, salt, and a few sweet
+herbs finely minced and mingled amongst some three or four yolks of
+eggs, some sugar, whole grapes, gooseberries, barberries, and pistaches;
+fill the skins, and prick them up in the back, then stew them between
+two dishes, with some strong broth, white-wine, butter, some large mace,
+marrow, gooseberries and sweet herbs, being stewed, serve them on
+sippets, with some marrow and slic’t lemon; in winter, currans.</p>
+
+
+<h5><a name="cook1rec65a" id="cook1rec65a">
+To boil a Capon or Chicken in white Broth.</a></h5>
+
+<p>First boil the Capon in water and salt, then take three pints of
+strong broth, and a quart of white-wine, and stew it in a pipkin with a
+quarter of a pound of dates, half a pound of fine sugar, four or five
+blades of large mace, the marrow of three marrow bones, a&nbsp;handful
+of white endive; stew these in a pipkin very leisurely, that it may but
+only simmer; then being finely stewed, and the broth well tasted, strain
+the yolks of ten eggs with some of the broth. Before you dish up the
+capon or chickens, put in the eggs into the broth, and keep it stirring,
+that it may not curdle, give it a warm, and set it from the fire: the
+fowls being dished up put on the broth, and garnish the meat with dates,
+marrow, large mace, endive, preserved barberries, and oranges, boil’d
+skirrets, poungarnet, and kernels. Make a lear of almond paste and grape
+verjuice.</p>
+
+
+<h5><a name="cook1rec65b" id="cook1rec65b">
+To boil a Capon in the Italian Fashion with Ransoles, a&nbsp;very
+excellent way.</a></h5>
+
+<p>Take a young Capon, draw it and truss it to boil, pick it very clean,
+and lay it in fair water, and parboil it a little, then boil it in
+strong broth till it be enough, but first prepare your Ransoles as
+followeth: Take a good quantity of beet leaves, and boil them in fair
+water very tender, and
+<span class="pagenum">66</span>
+<!-- png095 -->
+press out the water clean from them, then take six sweetbreads of veal,
+boil and mince them very small and the herbs also, the marrow of four or
+five marrow-bones, and the smallest of the marrow keep, and put it to
+your minced sweetbreads and herbs, and keep bigger pieces, and boil them
+in water by it self, to lay on the Capon, and upon the top of the dish,
+then take raisons of the sun ston’d, and mince them small with half a
+pound of dates, and a quarter of a pound of pomecitron minced small, and
+a pound of Naples-bisket grated, and put all these together into a
+great, large dish or charger, with half a pound of sweet butter, and
+work it with your hands into a peice of paste, and season it with a
+little nutmeg, cinamon, ginger, and salt, and some parmisan grated and
+some fine sugar also and mingle them well, then make a peice of paste of
+the finest flower, six yolks of raw eggs, a&nbsp;little saffron beaten
+small, half a pound of butter and a little salt, with some fair water
+hot, (not boiling) and make up the paste, then drive out a long sheet
+with a rowling pin as thin as you can possible, and lay the ingredients
+in small heaps, round or long on the paste, then cover them with the
+paste, and cut them off with a jag asunder, and make two hundred or
+more, and boil them in a broad kettle of strong broth, half full of
+liquor; and when it boils put the Ransols in one by one and let them
+boil a quarter of an hour; then take up the Capon into a fair large
+dish, and lay on the Ransoles, and stew on them grated cheese or
+parmisan, and Naples-bisket grated, cinamon and sugar; and thus between
+every lay till you have filled the dish, and pour on melted butter with
+a little strong broath, then the marrow, pomecitron, lemons slic’t, and
+serve it up; or you may fry half the Ransoles in clarified butter,
+<i>&amp;c.</i></p>
+
+
+<span class="pagenum">67</span>
+<span class="folionum">G2</span>
+<!-- png096 -->
+<h5><a name="cook1rec67a" id="cook1rec67a">
+A rare Fricase.</a></h5>
+
+<p>Take six pigeon and six chicken-peepers, scald and truss them being
+drawn clean, head and all on, then set them, and have some lamb-stones
+and sweet-breads blanch’d, parboild and slic’t, fry most of the
+sweet-breads flowred; have also some asparagus ready, cut off the tops
+an inch long, the yolk of two hard eggs, pistaches, the marrow of six
+marrow-bones, half the marrow fried green, &amp; white butter, let it be
+kept warm till it be almost dinner time; then have a clean frying-pan,
+and fry the fowl with good sweet butter, being finely fryed put out the
+butter, &amp; put to them some roast mutton gravy, some large fried
+oysters and some salt; then put in the hard yolks of eggs, and the rest
+of the sweet-breads that are not fried, the pistaches, asparagus, and
+half the marrow: then stew them well in the frying-pan with some grated
+nutmeg, pepper, a&nbsp;clove or two of garlick if you please,
+a&nbsp;little white-wine, and let them be well stew’d. Then have ten
+yolks of eggs dissolved in a dish with grape-verjuice or wine-vinegar,
+and a little beaten mace, and put it to the frycase, then have a French
+six penny loaf slic’t into a fair larg dish set on coals, with some good
+mutton gravy, then give the frycase two or three warms on the fire, and
+pour it on the sops in the dish; garnish it with fried sweet-breads,
+fried oysters, fried marrow, pistaches, slic’t almonds and the juyce of
+two or three oranges.</p>
+
+
+<h5><a name="cook1rec67b" id="cook1rec67b">
+Capons in Pottage in the <i>French</i> Fashion.</a></h5>
+
+<p>Draw and truss the Capons, set them, &amp; fill their bellies with
+marrow; then put them in a pipkin with a knuckle of veal, a&nbsp;neck of
+mutton, a&nbsp;marrow bone, and some sweet breads of veal, season the
+broth with cloves mace, and a little salt, and set it to the fire; let
+it boil gently
+<span class="pagenum">68</span>
+<!-- png097 -->
+till the capons be enough, but have a care you boil them not too much;
+as your capons boil, make ready the bottoms and tops of eight or ten
+rowls of <i>French</i> bread, put them dried into a fair silver dish,
+wherein you serve the capons; set it on the fire, and put to the bread
+two ladle-full of broth wherein the capons are boil’d, &amp;
+a&nbsp;ladlefull of mutton gravy; cover the dish and let it stand till
+you dish up the capons; if need require, add now and then a ladle-full
+of broth and gravy: when you are ready to serve it, first lay on the
+marrow-bone, then the capons on each side; then fill up the dish with
+gravy of mutton, and wring on the juyce of a lemon or two; then with a
+spoon take off all the fat that swimmeth on the pottage; garnish the
+capons with the sweetbreads, and some carved lemon, and serve it
+hot.</p>
+
+
+<h5><a name="cook1rec68a" id="cook1rec68a">
+To boil a Capon, Pullet, or Chicken.</a></h5>
+
+<p>Boil them in good mutton broth, white mace, a&nbsp;faggot of sweet
+herbs, sage, spinage, marigold leaves and flowers, white or green
+endive, borrage, bugloss, parsley, and sorrel, and serve it on
+sippets.</p>
+
+
+<h5><a name="cook1rec68b" id="cook1rec68b">
+To boil Capons or Chickens with Sage and Parsley.</a></h5>
+
+<p>First boil them in water and salt, then boil some parsley, sage, two
+or three eggs hard, chop them; then have a few thin slices of fine
+manchet, and stew all together, but break not the slices of bread; stew
+them with some of the broth wherein the chickens boil, some large mace,
+butter, a&nbsp;little white-wine or vinegar, with a few barberries or
+grapes; dish up the chickens on the sauce, and run them over with sweet
+butter and lemon cut like dice, the peel cut like small lard, and boil a
+little peel with the chickens.</p>
+
+
+<h5><a name="cook1rec68c" id="cook1rec68c">
+To boil a Capon or Chicken with divers compositions.</a></h5>
+
+<p>Take off the skin whole, but leave on the legs, wings,
+<span class="pagenum">69</span>
+<span class="folionum">G3</span>
+<!-- png098 -->
+and head; mince the body with some beef suet or lard, put to it some
+sweet herbs minced, and season it with cloves, mace, pepper, salt, two
+or three eggs, grapes, gooseberries, or barberries, bits of potato or
+mushroms. In the winter with sugar, currans, and prunes, fill the skin,
+prick it up, and stew it between two dishes with large mace and strong
+broth, peices of artichocks, cardones, or asparagus, and marrow: being
+finely stewed, serve it on carved sippets, and run it over with beaten
+butter, lemon slic’t, and scrape on sugar.</p>
+
+
+<h5><a name="cook1rec69a" id="cook1rec69a">
+To boil a Capon or Chicken with Cardones, Mushroms, Artichocks, or
+Oysters.</a></h5>
+
+<p>The foresaid Fowls being parboil’d, and cleansed from the grounds,
+stew them finely; then take your Cardones being cleansed and peeled into
+water, have a skillet of fair water boiling hot, and put them therein;
+being tender boil’d, take them up and fry them in chopt lard or sweet
+butter, pour away the butter, and put them into a pipkin, with strong
+broth, pepper, mace, ginger, verjuyce, and juyce of orange; stew all
+together, with some strained almonds, and some sweet herbs chopped, give
+them a warm, and serve your capon or chicken on sippets.</p>
+
+<p>Let them be fearsed, as you may see in the book of fearst meats, and
+wrap your fearst fowl in cauls of veal, half roast them, then stew them
+in a pipkin with the foresaid Cardones and broth.</p>
+
+
+<h5><a name="cook1rec69b" id="cook1rec69b">
+To boil a Capon or Chicken in the <i>French</i> Fashion, with Skirrets
+or <i>French</i> Beans.</a></h5>
+
+<p>Take a capon and boil it in fair water with a little salt, and a
+faggot of tyme and rosemary bound up hard, some parsley and
+fennil-roots, being picked and finely cleansed, and two or three blades
+of large mace; being
+<span class="pagenum">70</span>
+<!-- png099 -->
+almost boil’d, put in two whole onions boil’d and strained with oyster
+liquor, a&nbsp;little verjuyce, grated bread, and some beaten pepper,
+give it a warm or two, and serve the capon or chicken on fine carved
+sippets. Garnish it with orange peel boil’d in strong broth, and some
+French beans boil’d, and put in thick butter, or some skirret, cardones,
+artichocks, slic’t lemon, mace, or orange<ins class="punct" title=", for .">.&nbsp;</ins></p>
+
+
+<h5><a name="cook1rec70a" id="cook1rec70a">
+To boil a Capon or Chicken with sugar Pease.</a></h5>
+
+<p>When the cods be but young, string them and pick off the husks; then
+take two or three handfuls, and put them into a pipkin with half a pound
+of sweet butter, a&nbsp;quarter of a pint of fair water, gross pepper,
+salt, mace, and some sallet oyl: stew them till they be very tender, and
+strain to them three or four yolks of eggs, with six spoonfuls of
+sack.</p>
+
+
+<h5><a name="cook1rec70b" id="cook1rec70b">
+To boil a Capon or Chicken with Colliflowers.</a></h5>
+
+<p>Cut off the buds of your flowers, and boil them in milk with a little
+mace till they be very tender; then take the yolks of two eggs, and
+strain them with a quarter of a pint of sack; then take as much thick
+butter being drawn with a little vinegar and slic’t lemon, brew them
+together; then take the flowers out of the milk, put them to the butter
+and sack, dish up your capon being tender boil’d upon sippets finely
+carved, and pour on the sauce, serve it to the table with a little
+salt.</p>
+
+
+<h5><a name="cook1rec70c" id="cook1rec70c">
+To boil a Capon or Chicken with Sparagus.</a></h5>
+
+<p>Boil your capon or chicken in fair water and some salt, then put in
+their bellies a little mace, chopped parsley, and sweet butter; being
+boild, serve them on sippets, and put a little of the broth on them:
+then have a bundle or two of sparagus boil’d, put in beaten butter, and
+serve it on your capon or chicken.</p>
+
+
+<span class="pagenum">71</span>
+<span class="folionum">G4</span>
+<!-- png100 -->
+<h5><a name="cook1rec71a" id="cook1rec71a">
+To boil a Capon or Chicken with Rice.</a></h5>
+
+<p>Boil the capon in fair water and salt, then take half a pound of
+rice, and boil it in milk; being half boil’d, put away the milk, and
+boil it in two quarts of cream, put to it a little rose-water and large
+mace, or nutmeg, with the foresaid materials. Being almost boil’d,
+strain the yolks of six or seven eggs with a little cream, and stir all
+together; give them a warm, and dish up the capon or chicken, then pour
+on the rice being seasoned with sugar and salt, and serve it on fine
+carved sippets. Garnish the dish with scraped sugar, orange, preserved
+barberries, slic’t lemon, or pomegranate kernels, as also the Capon or
+chicken, and marrow on them.</p>
+
+
+<h5 class="long">
+<a name="cook1rec71b" id="cook1rec71b">
+Divers Meats boiled with Bacon hot or cold; as Calves-head, any Joynt of
+Veal, lean Venison, Rabits, Turkey, Peacock, Capons, Pullets, Pheasants,
+Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl.</a></h5>
+
+<p>Take a leg of veal and soak it in fair water, the blood being well
+soaked from it, and white, boil it, but first stuff it with parsley and
+other sweet herbs chopped small, as also some yolks of hard eggs minced,
+stuff it and boil it in water and salt, then boil the bacon by it self
+either stuffed or not, as you please; the veal and bacon being boil’d
+white, being dished serve them up, and lay the bacon by the veal with
+the rinde on in a whole piece, or take off the rinde and cut it in four,
+six, or eight thin slices; let your bacon be of the ribs, and serve it
+with parsley strowed on it, green sauce in saucers, or others, as you
+may see in the Book of Sauces.</p>
+
+
+<h5><a name="cook1rec71c" id="cook1rec71c">
+Cold otherways.</a></h5>
+
+<p>Boil any of the meats, poultry, or birds abovesaid with the ribs of
+bacon, when it is boil’d take off the rind being
+<span class="pagenum">72</span>
+<!-- png101 -->
+finely kindled<a class="tag" name="cook1tagB" id="cook1tagB" href="#cook1noteB">B</a> from the rust and filth, slice it into thin slices, and
+season it with nutmeg, cinamon, cloves, pepper, and Fennil-seed all
+finely beaten, with fine sugar amongst them, sprinkle over all rose
+vinegar, and put some of the slices into your boild capon or other fowl,
+lay some slices on it, and lay your capon or other fowl on some blank
+manger in a clean dish, and serve it cold.</p>
+
+
+<h5><a name="cook1rec72a" id="cook1rec72a">
+To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads in the
+<i>French</i> Fashion, with green Pease or Hasters.</a></h5>
+
+<p>Take pease, shell them, and put them all into boiling mutton broth,
+with some thin slices of interlarded bacon; being almost boiled, put in
+chopped parsley, some anniseeds, and strain some of the pease, thicken
+them or not, as you please; then put some pepper, give it a warm, and
+serve Kids or Lambs head on sippets, and stick it otherways with eggs
+and grated cheese, or some of the pease or flower strained; sometimes
+for variety you may use saffron or mint.</p>
+
+
+<h5 class="long">
+<a name="cook1rec72b" id="cook1rec72b">
+To boil all other small Fowls, as Ruffes, Brewes, Godwits, Knots,
+Dotterels, Strenits, Pewits, Ollines, Gravelens, Oxeyes, Red-shanks,
+<i>&amp;c.</i></a></h5>
+
+<p>Half roast any of these fowls, and stick on one side a few cloves as
+they roast, save the gravy, and being half roasted, put them into a
+pipkin, with the gravy, some claret wine, as much strong broth as will
+cover them, some broild houshold-bread strained, also mace, cloves
+pepper, ginger, some fried onions and salt; stew all well together, and
+serve them on fine carved sippets; sometimes for change add capers and
+samphire.</p>
+
+
+<h5 class="long">
+<a name="cook1rec72c" id="cook1rec72c">
+To boil all manner of small Birds, or Land Fowl, as Plovers, Quails,
+Rails, Black-birds, Thrushes, Snites, Wheat-ears, Larks, Sparrows,
+Martins.</a></h5>
+
+<p>Take them and truss them, or cut off the legs &amp; heads,
+<span class="pagenum">73</span>
+<!-- png102 -->
+and boil them in strong broth or water, scum them, and put in large
+mace, white-wine, washed currans, dates, marrow, pepper, and salt; being
+well stewed, dish them on fine carved sippets, thicken the broth with
+strained almonds, rose-water, and sugar, and garnish them with lemon,
+barberries, sugar, or grated bread strewed about the dish. For Leir
+otherways, strained bread and hard eggs, with verjuyce and broth.</p>
+
+<p>Sometimes for variety garnish them with potatoes, farsings, or little
+balls of farsed manchet.</p>
+
+
+<h5 class="long">
+<a name="cook1rec73a" id="cook1rec73a">
+To boil a Swan, Whopper, wilde or tame Goose, Crane, Shoveller, Hern,
+Ducks, Mallard, Bittorn, Widgeons, Gulls, or Curlews.</a></h5>
+
+<p>Take a Swan and bone it, leave on the legs and wings, then make a
+farsing of some beef-suet or minced lard, some minced mutton or venison
+being finely minced with some sweet herbs, beaten nutmeg, pepper,
+cloves, and mace; then have some oysters parboil’d in their own liquor,
+mingle them amongst the minced meat, with some raw eggs, and fill the
+body of the fowl, prick it up close on the back, and boil it in a
+stewing-pan or deep dish, then put to the fowl some strong broth, large
+mace, white-wine, a&nbsp;few cloves, oyster-liquor, and some boil’d
+marrow; stew them all well together: then have oysters stewed by
+themselves with an onion or two, mace, pepper, butter, and a little
+white-wine. Then have the bottoms of artichocks ready boild, and put in
+some beaten butter, and boil’d marrow; dish up the fowl on fine carved
+sippets, then broth them, garnish them with stewed oysters, marrow,
+artichocks, gooseberries, slic’t lemon, barberries or grapes and large
+mace; garnish the dish with grated bread, oysters, mace, lemon and
+artichocks, and run the fowl over with beaten butter.</p>
+
+<span class="pagenum">74</span>
+<!-- png103 -->
+<p>Otherways fill the body with a pudding made of grated bread, yolks of
+eggs, sweet herbs minced small, with an onion, and some beef-suet
+minced, some beaten cloves, mace, pepper, and salt, some of the blood of
+the fowl mixed with it, and a little cream; fill the fowl, and stew it
+or boil it as before.</p>
+
+
+<h5><a name="cook1rec74a" id="cook1rec74a">
+To boil any large Water Fowl otherways, a&nbsp;Swan, Whopper, wild or
+tame Geese.</a></h5>
+
+<p>Take a goose and salt it two or three days, then truss it to boil,
+cut lard as big as your little finger, and lard the breast; season the
+lard with pepper, mace, and salt; then boil it in beef-broth, or water
+and salt, put to it pepper grosly beaten, a&nbsp;bundle of bay-leaves,
+tyme, and rosemary bound up very well, boil them with the fowl; then
+prepare some cabbidge boild tender in water and salt, squeeze out the
+water from it, and put it in a pipkin with strong broth, claret wine,
+and a good big onion or two; season it with pepper, mace, and salt, and
+three or four anchovies dissolved; stew these together with a ladleful
+of sweet butter, and a little vinegar: and when the goose is boil’d
+enough, and your cabbidge on sippets, lay on the goose with some
+cabbidge on the breast, and serve it up. Thus you may dress any large
+wild Fowl.</p>
+
+
+<h5><a name="cook1rec74b" id="cook1rec74b">
+To boil all manner of small Sea or Land Fowl.</a></h5>
+
+<p>Boil the fowl in water and salt, then take some of the broth, and put
+to it some beefs-udder boild, and slic’t into thin slices with some
+pistaches blanch’d, some slic’t sausages stript out of the skin,
+white-wine, sweet, herbs, and large mace; stew these together till you
+think it sufficiently boiled, then put to it beet-root cut into slices,
+beat it up with butter, and carve up the Fowl, pour the broth on it, and
+garnish it with sippets, or what you please.</p>
+
+
+<span class="pagenum">75</span>
+<!-- png104 -->
+<h5><a name="cook1rec75a" id="cook1rec75a">
+Or thus.</a></h5>
+
+<p>Take and lard them, then half roast them, draw them, and put them in
+a pipkin with some strong broth or claret wine, some chesnuts,
+a&nbsp;pint of great oysters, taking the breads from them, two or three
+onions minced very small, some mace, a&nbsp;little beaten ginger, and a
+crust of <i>French</i> bread grated; thicken it, and dish them up on
+sops: If no oysters, chesnuts, or artichock bottoms, turnips,
+colliflowers, interlarded bacon in thin slices, and sweetbreads,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec75b" id="cook1rec75b">
+Otherways.</a></h5>
+
+<p>Take them and roast them, save the gravy, and being roasted, put them
+in a pipkin, with the gravy, some slic’t onions, ginger, cloves, pepper,
+salt, grated bread, claret wine, currans, capers, mace, barberries, and
+sugar, serve them on fine sippets, and run them over with beaten butter,
+slic’t lemon, and lemon peel; sometimes for change use stewed oysters or
+cockles.</p>
+
+
+<h5><a name="cook1rec75c" id="cook1rec75c">
+To boil or dress any Land Fowl, or Birds in the Italian fashion, in a
+Broth called <i>Brodo-Lardiero</i>.</a></h5>
+
+<p>Take six Pigeons being finely cleansed, and trust, put them into a
+pipkin with a quart of strong broth, or water, and half wine, then put
+therein some fine slices of interlarded bacon, when it boils scum it,
+and put in nutmeg, mace, ginger, pepper, salt, currans, sugar, some
+sack, raisins of the sun, prunes, sage, dryed cherries, tyme,
+a&nbsp;little saffron, and dish them on fine carved sippets.</p>
+
+
+<h5><a name="cook1rec75d" id="cook1rec75d">
+To stew Pigeons in the <i>French</i> fashion.</a></h5>
+
+<p>The Pigeons being drawn and trust, make a fearsing or stopping of
+some sweet herbs minced, then mince some beef-suet or lard, grated
+bread, currans, cloves, mace, pepper, ginger, sugar, &amp; 3 or 4 raw
+eggs. The pigeons being larded &amp; half roasted, stuff them with the
+foresaid
+<span class="pagenum">76</span>
+<!-- png105 -->
+fearsing, and put boil’d cabbidge stuck with a few cloves round about
+them; bind up every Pigeon several with packthread, then put them in a
+pipkin a boiling with strong mutton broth, three or four yolks of hard
+eggs minced small, some large mace, whole cloves, pepper, salt, and a
+little white-wine; being boil’d, serve them on fine carved sippets, and
+strow on cinamon, ginger, and sugar.</p>
+
+
+<h5><a name="cook1rec76a" id="cook1rec76a">
+Otherways in the <i>French</i> Fashion.</a></h5>
+
+<p>Take Pigeons ready pull’d or scalded, take the flesh out of the skin,
+and leave the skin whole with the legs and wings hanging to it, mince
+the bodies with some lard or beef suet together very small, then put to
+them some sweet herbs finely minced, and season all with cloves, mace,
+ginger, pepper, some grated bread or parmisan grated, and yolks of eggs;
+fill again the skins, and prick them up in the back, then put them in a
+dish with some strong broth, and sweet herbs chopped, large mace,
+gooseberries, barberries, or grapes; then cabbidge-lettice boil’d in
+water and salt, put to them butter, and the Pigeons being boil’d, serve
+them on sippets.</p>
+
+
+<h5><a name="cook1rec76b" id="cook1rec76b">
+To boil Pigeons otherways.</a></h5>
+
+<p>Being trussed, put them in a pipkin, with some strong broth or fair
+water, boil and scum them, then put in some mace, a&nbsp;faggot of sweet
+herbs, white endive, marigold flowers, and salt; and being finely
+boiled, serve them on sippets, and garnish the dish with mace and white
+endive flowers.</p>
+
+<p>Otherways you may add Cucumbers in quarters either pickled or fresh,
+and some pickled capers; or boil the cucumbers by themselves, and put
+them in beaten butter, and sweet herbs chopped small.</p>
+
+<p>Or boil them with capers, samphire, mace, nutmeg, spinage,
+<span class="pagenum">77</span>
+<!-- png106 -->
+endive, and a rack or chine of mutton boil’d with them.</p>
+
+<p>Or else with capers, mace, salt, and sweet herbs in a faggot; then
+have some cabbidge or colliflowers boil’d very tender in fair water and
+salt, pour away the water, and put them in beaten butter, and when the
+fowls be boil’d, serve the cabbidge on them.</p>
+
+
+<h5><a name="cook1rec77a" id="cook1rec77a">
+To boil Pigeons otherwaies.</a></h5>
+
+<p>Take Pigeons being finely cleansed and trust, put them in a pipkin or
+skillet clean scowred, with some mutton broth or fair water; set them a
+boiling and scum them clean, then put to them large mace, and well
+washed currans, some strained bread strained with vinegar and broth, put
+it to the Pigeons with some sweet butter and capers; boil them very
+white, and being boil’d, serve them on fine carved sippets in the broth
+with some sugar; garnish them with lemon, fine sugar, mace, grapes,
+gooseberries, or barberries, and run them over with beaten butter;
+garnish the dish with grated manchet.</p>
+
+<hr class="mid above" />
+
+<h4 class="plain"><a name="cook1pottage" id="cook1pottage">
+Pottages.</a></h4>
+
+
+<h5><a name="cook1rec77b" id="cook1rec77b">
+Pottage in the <i>Italian</i> Fashion.</a></h5>
+
+<p>Boil green pease with some strong broth, and interlarded bacon cut
+into slices; the pease being boiled, put to them some chopped parsley,
+pepper, anniseed, and strain some of the pease to thicken the broth;
+give it a walm and serve it on sippets, with boil’d chickens, pigeons,
+kids, or lambs-heads, mutton, duck, mallard, or any poultry.</p>
+
+<p>Sometimes for variety you may thicken the broth with eggs.</p>
+
+
+<span class="pagenum">78</span>
+<!-- png107 -->
+<h5><a name="cook1rec78a" id="cook1rec78a">
+Pottage otherways in the Italian Fashion.</a></h5>
+
+<p>Boil a rack of mutton, a few whole cloves, mace, slic’t ginger, all
+manner of sweet herbs chopped, and a little salt; being finely boiled,
+put in some strained almond-paste, with grape verjuyce, saffron, grapes,
+or gooseberries; give them a warm, and serve your meat on sippets.</p>
+
+
+<h5><a name="cook1rec78b" id="cook1rec78b">
+Pottage of Mutton, Veal, or Beef, in the <i>English</i>
+Fashion.</a></h5>
+
+<p>Cut a rack of mutton in two pieces, and take a knuckle of veal, and
+boil it in a gallon pot or pipkin, with good store of herbs, and a pint
+of oatmeal chopped amongst the herbs, as tyme, sweet marjoram, parsley,
+chives, salet, succory, marigold-leaves and flowers, strawberry-leaves,
+violet-leaves, beets, borage, sorrel, bloodwort, sage, pennyroyal; and
+being finely boil’d, serve them on fine carved sippets with the mutton
+and veal, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec78c" id="cook1rec78c">
+To stew a Shoulder of Mutton with Oysters.</a></h5>
+
+<p>Take a shoulder of mutton, and roast it, and being half roasted or
+more, take off the upper skin whole, &amp; cut the meat into thin
+slices, then stew it with claret, mace, nutmeg, anchovies,
+oyster-liquor, salt, capers, olives, samphire, and slices of orange;
+leave the shoulder blade with some meat on it, and hack it, save also
+the marrow bone whole with some meat on it, and lay it in a clean dish;
+the meat being finely stewed, pour it on the bones, and on that some
+stewed oysters and large oysters over all, with slic’t lemon and lemon
+peel.</p>
+
+<p>The skin being first finely breaded, stew the oysters with large
+mace, a&nbsp;great onion or two, butter, vinegar, white wine,
+a&nbsp;bundle of sweet herbs, and lay on the skin again over all,
+<i>&amp;c.</i></p>
+
+
+<span class="pagenum">79</span>
+<!-- png108 -->
+<h5><a name="cook1rec79a" id="cook1rec79a">
+To roast a Shoulder of Mutton with Onions and Parsley, and baste it with
+Oranges.</a></h5>
+
+<p>Stuff it with parsley and onions, or sweet herbs, nutmeg, and salt,
+and in the roasting of it, baste it with the juyce of oranges, save the
+gravy and clear away the fat; then stew it up with a slice or two of
+orange and an anchovie, without any fat on the gravy, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec79b" id="cook1rec79b">
+Other Hashes of Scotch Collops.</a></h5>
+
+<p>Cut a leg of mutton into thin slices as thin as a shilling, cross the
+grain of the leg, sprinkle them lightly with salt, and fry them with
+sweet butter, serve them with gravy or juice of oranges, and nutmeg, and
+run them over with beaten butter, lemon, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec79c" id="cook1rec79c">
+Otherways the foresaid Collops.</a></h5>
+
+<p>For variety, sometimes season them with coriander-seed, or stamped
+fennil-seed, pepper and salt; sprinkle them with white wine, then
+flower’d, fryed, and served with juice of orange, for sauce, with sirrup
+of rose-vinegar, or elder vinegar.</p>
+
+
+<h5><a name="cook1rec79d" id="cook1rec79d">
+Other Hashes or Scotch Collop of any Joint of Veal, either in Loyn, Leg,
+Rack or Shoulder.</a></h5>
+
+<p>Cut a leg into thin slices, as you do Scotch collops of mutton, hack
+and fry them with small thin slices of interlarded bacon as big as the
+slices of veal, fry them with sweet butter; and being finely fried, dish
+them up in a fine dish, put from them the butter that you fried them
+with, and put to them beaten butter with lemon, gravy, and juyce of
+orange.</p>
+
+
+<h5><a name="cook1rec79e" id="cook1rec79e">
+A Hash of a Leg of Mutton in the <i>French</i> fashion.</a></h5>
+
+<p>Parboil a leg of mutton, then take it up, pare off some thin slices
+on the upper and under side, or round it, prick
+<span class="pagenum">80</span>
+<!-- png109 -->
+the leg through to let out the gravy on the slices; then bruise some
+sweet herbs, as tyme, parsly, marjoram, savory, with the back of a
+ladle, and put to it a piece of sweet butter, pepper, verjuyce; and when
+your mutton is boild, pour all over the slices herbs and broth on the
+leg into a clean dish.</p>
+
+
+<h5><a name="cook1rec80a" id="cook1rec80a">
+Another Hash of Mutton or Lamb, either hot or cold.</a></h5>
+
+<p>Roast a shoulder of mutton, and cut it into slices, put to it
+oysters, white wine, raisins of the sun, salt, nutmeg, and strong broth,
+(or no raisins) slic’t lemon or orange; stew it all together, and serve
+it on sippets, and run it over with beaten butter and lemon,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec80b" id="cook1rec80b">
+Another Hash of a Joynt of Mutton or Lamb hot or cold.</a></h5>
+
+<p>Cut it in very thin slices, then put them in a pipkin or dish, and
+put to it a pint of claret wine, salt, nutmeg, large mace, an anchovie
+or two, stew them well together with a little gravy; and being finely
+stewed serve them on carved sippets with some beaten butter &amp; lemon,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec80c" id="cook1rec80c">
+Otherways.</a></h5>
+
+<p>Cut it into thin slices raw, and fry it with a pint of white wine
+till it be brown, and put them into a pipkin with slic’t lemon, salt,
+fried parsley, gravy, nutmeg, and garnish your dish with nutmeg and
+lemon.</p>
+
+
+<h5><a name="cook1rec80d" id="cook1rec80d">
+Other Hashes of a Shoulder of Mutton.</a></h5>
+
+<p>Boil it and cut it in thin slices, hack the shoulder-blade, and put
+all into a pipkin or deep dish, with some salt, gravy, white-wine, some
+strong broth, and a faggot of sweet herbs, oyster-liquor, caper-liquor,
+and capers; being stewed down, bruse some parsley, and put to it some
+beaten cloves and mace, and serve it on sippets.</p>
+
+<hr class="mid above" />
+
+
+<span class="pagenum">81</span>
+<span class="folionum">H</span>
+<!-- png110 -->
+
+<h4 class="plain"><a name="cook1capilotado" id="cook1capilotado">
+Divers made Dishes or <i>Capilotado’s</i>.</a></h4>
+
+
+<h5><a name="cook1rec81a" id="cook1rec81a">
+First, a Dish of Chines of Mutton, Veal, Capon, Pigeons, or other
+Fowls.</a></h5>
+
+<p><span class="firstletter">B</span>Oil a pound of rice in mutton
+broth, put to it some blanched chesnuts, pine apple-seeds, almonds or
+pistaches; being boil’d thick, put to it some marrow or fresh butter,
+salt, cinamon, and sugar; then cut your veal into small bits or peices,
+and break up the fowl; then have a fair dish, and set it on the embers,
+and put some of your rice, and some of the meat, and more of the rice
+and sugar, and cinamon, and pepper over all, and some marrow.</p>
+
+
+<h5><a name="cook1rec81b" id="cook1rec81b">
+<i>Capilotado</i>, in the <i>Lumbardy</i> fashion of a
+Capon.</a></h5>
+
+<p>Boil rice in mutton broth till it be very thick, and put to it some
+salt and sugar.</p>
+
+<p>Then have also some Bolonia Sausages boil’d very tender, minced very
+small, or grated, and some grated cheese, sugar, and cinamon mingled
+together; then cut up the boil’d or roast capon, and lay it upon a clean
+dish with some of the rice, strow on cinamon and sausage, grated cheese
+and sugar, and lay on yolks of raw eggs; thus make two or three layings
+and more, eggs and some butter or marrow on the top of all, and set it
+on the embers, and cover it, or in a warm oven.</p>
+
+
+<h5><a name="cook1rec81c" id="cook1rec81c">
+<i>Capilotado</i> of Pigeons or wild Ducks, or any Land or Sea Fowls
+roasted<ins class="punct" title="missing .">.&nbsp;</ins></a></h5>
+
+<p>Take a pound of almond-paste, and put to it a Capon minc’t and
+stamped with the almonds, &amp; some crums of manchet, some sack or
+white-wine, three pints of strong broth cold, and eight or ten yolks of
+raw eggs; strain all
+<span class="pagenum">82</span>
+<!-- png111 -->
+the foresaid together, and boil it in a skillet with some sugar to a
+pretty thickness, put to it some cinamon, nutmeg, and a few whole
+cloves, then have roast Pigeons, or any small birds roasted, cut them
+up, and do as is aforesaid, and strow on sugar and cinamon.</p>
+
+
+<h5 class="long">
+<a name="cook1rec82a" id="cook1rec82a">
+<i>Capilotado</i> for roast Meats, as Partridges, Pigeons, eight or
+twelve, or any other the like; or Sea Fowls, Ducks, or
+Widgeons.</a></h5>
+
+<p>Take a pound of almonds, a pound of currans, a&nbsp;pound of sugar,
+half a pound of muskefied bisket-bread, a&nbsp;pottle of strong broth
+cold, half a pint of grape verjuyce, pepper half an ounce, nutmegs as
+much, an ounce of cinamon, and a few cloves; all these aforesaid
+stamped, strained, and boil’d with the aforesaid liquor, and in all
+points as the former, only toasts must be added.</p>
+
+
+<h5><a name="cook1rec82b" id="cook1rec82b">
+Other <i>Capilotado</i> common.</a></h5>
+
+<p>Take two pound of parmisan grated, a minced kidney of veal,
+a&nbsp;pound of other fat cheese, ten cloves of garlick boil’d, broth or
+none, two capons minced and stamped, rost or boil’d, and put to it ten
+yolks of eggs raw, with a pound of sugar: temper the foresaid with
+strong broth, and boil all in a broad skillet or brass pan, in the
+boiling stir it continually till it be incorporated, and put to it an
+ounce of cinamon, a&nbsp;little pepper, half an ounce of cloves, and as
+much nutmeg beaten, some saffron; then break up your roast fowls, roast
+lamb, kid, or fried veal, make three bottoms, and set it into a warm
+oven, till you serve it in, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec82c" id="cook1rec82c">
+<i>Capilotado,</i> or Custard, in the Hungarian fashion, in the pot,
+or baked in an Oven.</a></h5>
+
+<p>Take two quarts of goat or cows milk, or two quarts of cream, and the
+whites of five new laid eggs, yolks and
+<span class="pagenum">83</span>
+<span class="folionum">H2</span>
+<!-- png112 -->
+all, or ten yolks, a&nbsp;pound of sugar, half an ounce of cinamon,
+a&nbsp;little salt, and some saffron; strain it and bake it in a deep
+dish; being baked, put on the juyce of four or five oranges,
+a&nbsp;little white wine, rose-water, and beaten ginger,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec83a" id="cook1rec83a">
+Capilotado Francois.</a></h5>
+
+<p>Roast a leg of mutton, save the gravy, and mince it small, then
+strain a pound of almond paste with some mutton or capon broth cold,
+some three pints and a half of grape verjuyce, a&nbsp;pound of sugar,
+some cinamon, beaten pepper, and salt; the meat and almonds being
+stamp’d and strained, put it a boiling softly, and stir it continually,
+till it be well incorporate and thick; then serve it in a dish with some
+roast chickens, pigeons, or capons: put the gravy to it, and strow on
+sugar, some marrow, cinamon, <i>&amp;c.</i></p>
+
+<p>Sometimes you may add some interlarded bacon instead of marrow, some
+sweet herbs, and a kidney of veal.</p>
+
+<p>Sometimes eggs, currans, saffron, gooseberries, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec83b" id="cook1rec83b">
+Other made Dishes, or little Pasties called in Italian
+<i>Tortelleti</i>.</a></h5>
+
+<p>Take a rost or boil’d capon, and a calves udder, or veal, mince it
+and stamp it with some marrow, mint, or sweet marjoram, put a pound of
+fat parmisan grated to it, half a pound of sugar, and a quarter of a
+pound of currans, some chopped sweet herbs, pepper, saffron, nutmeg,
+cinamon, four or five yolks of eggs, and two whites; mingle all together
+and make a piece of paste of warm or boiling liquor, and some
+rose-water, sugar, butter; make some great and some very little, rouls
+or stars, according to the judgment of the Cook; boil them in broth,
+milk, or cream. Thus also fish. Serve them with grated fat cheese or
+parmisan, sugar, and beaten cinamon on them in a dish,
+<i>&amp;c.</i></p>
+
+
+<span class="pagenum">84</span>
+<!-- png113 -->
+<h5><a name="cook1rec84a" id="cook1rec84a">
+Tortelleti, or little Pasties.</a></h5>
+
+<p>Mince some interlarded bacon, some pork or any other meat, with some
+calves udder, and put to it a pound of fresh cheese, fat cheese, or
+parmisan, a&nbsp;pound of sugar, and some roasted turnips or parsnips,
+a&nbsp;quarter of a pound of currans, pepper, cloves, nutmegs, eight
+eggs, saffron; mingle all together, and make your pasties like little
+fishes, stars, rouls, or like beans or pease, boil them in flesh broth,
+and serve them with grated cheese and sugar, and serve them hot.</p>
+
+
+<h5><a name="cook1rec84b" id="cook1rec84b">
+<i>Tortelleti,</i> or little Pasties otherwayes, of Beets or Spinage
+chopped very small.</a></h5>
+
+<p>Being washed and wrung dry, fry them in butter, put to them some
+sweet herbs chopped small, with some grated parmisan, some cinamon,
+cloves, saffron, pepper, currans, raw eggs, and grated bread: Make your
+pasties, and boil them in strong broth, cream, milk, or almond-milk:
+thus you may do any fish. Serve them with sugar, cinamon, and grated
+cheese.</p>
+
+
+<h5><a name="cook1rec84c" id="cook1rec84c">
+<i>Tortelleti,</i> of green Pease, French Beans, or any kind of Pulse
+green or dry.</a></h5>
+
+<p>Take pease gren or dry, French beans, or garden beans green or dry,
+boil them tender, and stamp them; strain them through a strainer, and
+put to them some fried onions chopped small, sugar, cinamon, cloves,
+pepper, and nutmeg, some grated parmisan, or fat cheese, and some
+cheese-curds stamped.</p>
+
+<p>Then make paste, and make little pasties, boil them in broth, or as
+beforesaid, and serve them with sugar, cinamon, and grated cheese in a
+fine clean dish.</p>
+
+
+<span class="pagenum">85</span>
+<span class="folionum">H3</span>
+<!-- png114 -->
+<h5><a name="cook1rec85a" id="cook1rec85a">
+To boil a Capon or chicken with Colliflowers in the French
+Fashion.</a></h5>
+
+<p>Cut off the buds of your flowers, and boil them in milk with a little
+mace till they be very tender; then take the yolks of 2 eggs, strain
+them with a quarter of a pint of sack; then take as much thick butter,
+being drawn with a little vinegar and a slic’t lemon, brew them
+together; then take the flowers out of the milk, and put them into the
+butter and sack: then dish up your Capon, being tender boil’d, upon
+sippets finely carved, and pour on the sauce, and serve it to the Table
+with a little salt.</p>
+
+
+<h5><a name="cook1rec85b" id="cook1rec85b">
+To boil Capons, Chickens, Pigeons, or any Land Fowls in the French
+Fashion.</a></h5>
+
+<p>Either the skin stuffed with minced meat, or boned, &amp; fill the
+vents and body; or not boned and trust to boil, fill the bodies with any
+of the farsings following made of any minced meat, and seasoned with
+pepper, cloves, mace, and salt; then mince some sweet herbs with bacon
+and fowl, veal, mutton, or lamb, and mix with it three or four eggs,
+mingle all together with grapes, gooseberries, barberries, or red
+currans, and sugar, or none, some pine-apple-seed, or pistaches; fill
+the fowl, and stew it in a stewing-pan with some strong broth, as much
+as will cover them, and a little white wine; being stewed, serve them in
+a dish with sippets finely carved, and slic’t oranges, lemons,
+barberries, gooseberries, sweet herbs chopped, and mace.</p>
+
+
+<h5><a name="cook1rec85c" id="cook1rec85c">
+To boil Partridges, or any of the former Fowls stuffed with any the
+filling aforesaid.</a></h5>
+
+<p>Boil them in a pipkin with strong broth, white-wine, mace, sweet
+herbs chopped very fine, and put some salt, and stew them leisurely;
+being finely stewed, put some
+<span class="pagenum">86</span>
+<!-- png115 -->
+marrow, and strained almonds, with rosewater to thicken it, serve them
+on fine carved sippets, and broth them, garnish the dish with grated
+bread and pistaches, mace, and lemon, or grapes.</p>
+
+
+<h4 class="long">
+To boil Pigeons, Woodcocks, Snites, Black birds, Thrushes, Veldifers,
+Rails<ins class="punct" title="missing ,">, </ins>Quails, Larks,
+Sparrows, Wheat ears, Martins, or any small Land Fowl.</h4>
+
+<h5><a name="cook1rec86a" id="cook1rec86a">
+Woodcocks or Snites.</a></h5>
+
+<p>Boil them either in strong broth or water and salt, and being boil’d,
+take out the guts, and chop them small with the liver, put to it some
+crumb of white-bread grated, a&nbsp;little of the broth of the cock, and
+some large mace, stew them together with some gravy; then dissolve the
+yolks of two eggs with some wine vinegar, and a little grated nutmeg,
+and when you are ready to dish it, put the eggs to it, and stir it
+amongst the sauce with a little butter, dish them on sippets, and run
+the sauce over them with some beaten butter and capers, lemon minced
+small, barberries or pickled grapes whole.</p>
+
+<p>Sometimes with this sauce, boil some slic’t onions and currans in a
+broth by it self: when you boil it not with onions, rub the bottom of
+the dish with a clove or two of garlick.</p>
+
+
+<h5><a name="cook1rec86b" id="cook1rec86b">
+Boil Woodcocks or Larks otherways.</a></h5>
+
+<p>Take them with the guts in, and boil them in some strong broth or
+fair water, and three or four whole onions, larg mace, and salt; the
+cocks being boil’d, make sauce with the some thin slices of manchet, or
+grated, in another pipkin, and some of the broth where the fowl or cocks
+boil, and put to it some butter, the guts and liver minced, and then
+have some yolks of eggs dissolved with some vinegar &amp; some grated
+nutmeg, put it to the other
+<span class="pagenum">87</span>
+<span class="folionum">H4</span>
+<!-- png116 -->
+ingredients, and stir them together, and dish the fowl on fine sippets,
+and pour on the sauce and some slic’t lemon, grapes, or barberries, and
+run it over with beaten buter.</p>
+
+
+<h5 class="long">
+<a name="cook1rec87a" id="cook1rec87a">
+To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper,
+Crane, Geese, Shoveler, Hern, Bittorn, Duck, Widgeons, Gulls, Curlew,
+Teels, Ruffs, &amp;c.</a></h5>
+
+<p>Stuff either the skin with his own meat, being minced with lard or
+beef-suet, some sweet herbs, beaten nutmeg, cloves, mace, and parboil’d
+oysters; mix all together, fill the skin, and prick it fast on the back,
+boil it in a large stewing pan or deep dish, with some strong broth,
+claret or white-wine, salt, large mace, two or three cloves,
+a&nbsp;bundle of sweet herbs, or none, oyster-liquor and marrow, stew
+all well together. Then have stewed oysters by themselves ready stewed
+with an onion or two, mace, pepper, butter, and a little white-wine.</p>
+
+<p>Then have the bottoms of artichocks put in beaten butter, and some
+boild marrow ready also; then again dish up the fowl on fine carved
+sippets, broth the fowl, &amp; lay on the oysters, artichocks, marrow,
+barberries, slic’t lemon, gooseberries, or grape; and garnish your dish
+with grated manchet strowed, and some oysters, mace, lemon, and
+artichocks, and run it over with beaten butter.</p>
+
+<p>Otherways bone it and fill the body with a farsing or stuffing made
+of minced mutton with spices, and the same materials as aforesaid.</p>
+
+<p>Otherways, Make a pudding and fill the body, being first boned, and
+make the pudding of grated bread, sweet herbs chopped; onions, minced
+suet or lard, cloves, mace, pepper, salt, blood, and cream; mingle all
+together, as beforesaid in all points.</p>
+
+<p>Or a bread pudding without blood or onions, and put minced meat to
+it, fruit, and sugar.</p>
+
+<span class="pagenum">88</span>
+<!-- png117 -->
+<p>Otherways, boil them in strong broth, claret-wine, mace, cloves,
+salt, pepper, saffron, marrow, minced, onions, and thickned with
+strained sweet-breads of veal; or hard eggs strained with broth, and
+garnished with barberries, lemon, grapes, red currans, or
+gooseberries.</p>
+
+
+<h5><a name="cook1rec88a" id="cook1rec88a">
+To boil all manner of Sea Fowls, as Swan, Whopper, Geese, Ducks, Teels.
+&amp;c.</a></h5>
+
+<p>Put your fowl being cleansed and trussed into a pipkin fit for it,
+and boil it with strong broth or fair spring water, scum it clean, and
+put in three or four slic’t onions, some large mace, currans, raisins,
+some capers, a&nbsp;bundle of sweet herbs, grated or strained bread,
+white-wine, two or three cloves, and pepper; being finely boil’d, slash
+it on the breast, and dish it on fine carved sippets; broth it, and lay
+on slic’t lemon and a lemon peel, barberries or grapes, run it over with
+beaten butter, sugar, or ginger, and trim the dish sides with grated
+bread in place of the beaten ginger.</p>
+
+
+<h5><a name="cook1rec88b" id="cook1rec88b">
+To boil these Fowls otherways.</a></h5>
+
+<p>You may add some oyster liquor, barberries, grapes, gooseberries, or
+lemon.</p>
+
+<p>And sometimes prunes, raisins, or currans.</p>
+
+<p>Otherways, half roast any of your fowls, slash them down the breast,
+and put them in a pipkin with the breast downward, put to them two or
+three slic’t onions and carrots cut like lard, some mace, pepper, and
+salt, butter, savory, tyme, some strong broth, and some white-wine; let
+the broth be half wasted, and stew it very softly; being finely stewed
+dish it up, serve it on sippets, and pour on the broth,
+<i>&amp;c.</i></p>
+
+<p>Otherways boil the fowl and not roast them, boil them in strong
+mutton broth, and put the fowl into a pipkin, boil and scum them, put to
+it slic’t onions, a&nbsp;bunch of
+<span class="pagenum">89</span>
+<!-- png118 -->
+sweet herbs, some cloves, mace, whole pepper, and salt; then slash the
+breast from end to end 3 or four slashes, and being boil’d, dish it up
+on fine carved sippets, put some sugar to it, and prick a few cloves on
+the breast of the fowl, broth it and strow on fine sugar, and grated
+bread.</p>
+
+
+<h5><a name="cook1rec89a" id="cook1rec89a">
+Otherways.</a></h5>
+
+<p>Put them in a stewing pan with some wine and strong broth, and when
+they boil scum them, then put to them some slices of interlarded bacon,
+pepper, mace, ginger, cloves, cinamon, sugar, raisins of the sun, sage
+flowers, or seeds or leaves of sage; serve them on fine carved sippets
+and trim the dish sides with sugar or grated bread.</p>
+
+<p>Or you may make a farsing of any of the foresaid fowls, make it of
+grated cheese, and some of their own fat, two or three eggs, nutmeg,
+pepper, and ginger, sowe up the vents, boil them with bacon, and serve
+them with a sauce made of almond paste, a&nbsp;clove of garlick, and
+roasted turnips or green sauce.</p>
+
+
+<h5><a name="cook1rec89b" id="cook1rec89b">
+To boil any old Geese, or any Geese.</a></h5>
+
+<p>Take them being powdered, and fill their bellies with oatmeal, being
+steeped first in warm milk or other liquor; then mingle it with some
+beef-suet, minced onions, and apples, seasoned with cloves, mace, some
+sweet herbs minced, and pepper, fasten the neck and vent, boil it, and
+serve it on brewes with colliflowers, cabbidge, turnips, and barberries,
+run it over with beaten butter.</p>
+
+<p>Thus the smaller Fowls, as is before specified, or any other.</p>
+
+
+<h5><a name="cook1rec89c" id="cook1rec89c">
+To boil wild Fowl otherways.</a></h5>
+
+<p>Boil your Fowl in strong broth or water, scum it clean, and put some
+white-wine to it, currans, large mace, a&nbsp;clove or two, some Parsley
+and Onions minced
+<span class="pagenum">90</span>
+<!-- png119 -->
+together:<a class="tag" name="cook1tagC" id="cook1tagC" href="#cook1noteC">C</a> then have some stewed turnips cut like lard, and stewed
+in a pot or little pipkin with butter, mace, a&nbsp;clove, white-wine,
+and sugar; Being finely stewed serve your fowl on sippets finely carved,
+broth the fowls, and pour on your Turnips, run it over with beaten
+butter, a&nbsp;little cream, yolks of eggs, sack and sugar. Scraped
+sugar to trim the dish, or grated bread.</p>
+
+
+<h5><a name="cook1rec90a" id="cook1rec90a">
+Otherways.</a></h5>
+
+<p>Half roast your fowls, save the gravy, and carve the breast jagged;
+then put it in a pipkin, and stick here and there a clove, and put some
+slic’t onions, chopped parsley, slic’t ginger, pepper, and gravy,
+strained bread, with claret wine, currans, or capers, broth, mace,
+barberries, and sugar; being finely boil’d or stewed, serve it on carved
+sippets, and run it over with beaten butter, and a lemon peel.</p>
+
+
+<h5 class="long">
+<a name="cook1rec90b" id="cook1rec90b">
+To boil these aforesaid Fowls otherways, with Muscles, Oysters, or
+Cockcles; or fried Wickles in Butter, and after stewed with Butter,
+white Wine, Nutmeg, a&nbsp;slic’t Orange, and gravy.</a></h5>
+
+<p>Either boil the Fowl or roast them, boil them by themselves in water
+and salt, scum them clean, and put to them mace, sweet herbs, and onions
+chopped together, some white-wine, pepper, and sugar, if you please, and
+a few cloves stuck in the fowls, some grated or strained bread with some
+of the broth, and give it a warm; dish up the fowls on fine sippets, or
+French bread, and carve the breast, broth it, and pour on your
+shell-fish, run it over with beaten butter, and slic’t lemon or
+orange.</p>
+
+
+<h5><a name="cook1rec90c" id="cook1rec90c">
+Otherways in the French Fashion.</a></h5>
+
+<p>Half roast the fowls, and put them in a pipkin with the gravy, then
+have time, parsley, sage, marjoram, &amp; savory;
+<span class="pagenum">91</span>
+<!-- png120 -->
+mince all together with a handful of raisins of the Sun, put them into
+the pipkin with some mutton broth, some sack or white-wine, large mace,
+cloves, salt, and sugar.</p>
+
+<p>Then have the other half of the fruit and herbs being minced, beat
+them with the white of an egg, and fry it in suet or butter as big as
+little figs and they will look green.</p>
+
+<p>Dish up the fowls on sippets, broth it, and serve the fried herbs
+with eggs on them and scraped sugar.</p>
+
+
+<h5><a name="cook1rec91a" id="cook1rec91a">
+To boil Goose-Giblets, or the Giblets of any Fowl.</a></h5>
+
+<p>Boil them whole, being finely scalded; boil them in water and salt,
+two or three blades of mace, and serve them on sippets finely carved
+with beaten butter, lemon, scalded gooseberries, and mace, or scalded
+grapes, barberries or slic’t lemon.</p>
+
+<p>Or you may for variety use the yolks of two or three eggs, beatten
+butter, cream, a&nbsp;little sack, and sugar, for lear.</p>
+
+
+<h5><a name="cook1rec91b" id="cook1rec91b">
+Otherways.</a></h5>
+
+<p>Boil them whole, or in pieces, and boil them in strong broth or fair
+water, mace, pepper, and salt, being first finely scummed, put two or
+three whole onions, butter, and gooseberries, run it over with beaten
+butter, being first dished on sippetts; make a pudding in the neck, as
+you may see in the Book of all manner of Puddings and Farsings,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec91c" id="cook1rec91c">
+Otherways.</a></h5>
+
+<p>Boil them with some white-wine, strong broth, mace, slic’t ginger,
+butter, and salt; then have some stewed turnips or carrots cut like
+lard, and the giblets being finely dished on sippets, put on the stewed
+turnips, being thickned with eggs, verjuyce, sugar, and lemon,
+<i>&amp;c.</i></p>
+
+
+<span class="pagenum">92</span>
+<!-- png121 -->
+<h5><a name="cook1rec92a" id="cook1rec92a">
+To bake Goose Giblets, or of any Fowl, several ways for the
+Garnish.</a></h5>
+
+<p>Take Giblets being finely scalded and cleansed, season them lightly
+with pepper, salt, and nutmeg, and put them into a Pye, being well
+joynted, and put to them an onion or two cut in halves, and put some
+butter to them, and close them up, and bake them well, and soak them
+some three hours.</p>
+
+
+<h5><a name="cook1rec92b" id="cook1rec92b">
+Sauce for green-Geese.</a></h5>
+
+<p>1. Take the juyce of sorrell mixed with scalded goose-berries, and
+served on sippets and sugar with beaten butter, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec92c" id="cook1rec92c">
+Otherways.</a></h5>
+
+<p>2. Their bellies roasted full of gooseberies, and after mixed with
+sugar, butter, verjuyce, and cinamon, and served on sippets.</p>
+
+
+<h5><a name="cook1rec92d" id="cook1rec92d">
+To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or
+Neats tongue.</a></h5>
+
+<p>Minced capon or veal, <i>&amp;c.</i> dried Tongues in thin slices,
+lettice shred small as the tongue, olives, capers, mushrooms, pickled
+samphire, broom-buds, lemon or oranges, raisins, almonds, blew figs,
+Virginia potato, caparones, or crucifix pease, currans, pickled oysters,
+taragon.</p>
+
+
+<h5><a name="cook1rec92e" id="cook1rec92e">
+How to dish it up.</a></h5>
+
+<p>Any of these being thin sliced, as is shown above said, with a little
+minced taragon and onion amongst it; then have lettice minced as small
+as the meat by it self, olives by themselves, capers by themselves,
+samphire by it self, broom-buds by it self, pickled mushrooms by
+themselves, or any of the materials abovesaid.</p>
+
+<span class="pagenum">93</span>
+<!-- png122 -->
+<p>Garnish the dish with oranges and lemons in quarters or slices, oyl
+and vinegar beaten together, and poured over all, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec93a" id="cook1rec93a">
+To boil all manner of Land Fowl, as followeth.</a></h5>
+
+<p>Turkey, Bustard Peacock, Capon, Pheasant, Pullet, Heath-pouts,
+Partridge, Chickens, Woodcocks, Stock-Doves, Turtle-Doves, tame Pigeons,
+wild Pigeons, Rails, Quails, Black-Birds, Thrushes, Veldifers, Snites,
+Wheatears, Larks, Sparrows, and the like.</p>
+
+
+<h5><a name="cook1rec93b" id="cook1rec93b">
+Sauce for the Land Fowl.</a></h5>
+
+<p>Take boil’d prunes and strain them with the blood of the fowl,
+cinamon, ginger, and sugar, boil it to an indifferent thickness and
+serve it in saucers, and serve in the dish with the fowl, gravy, sauce
+of the same fowl.</p>
+
+
+<h5><a name="cook1rec93c" id="cook1rec93c">
+To boil Pigeons.</a></h5>
+
+<p>Take Pigeons, and when you have farsed and boned them, fry them in
+butter or minced lard, and put to them broth, pepper, nutmeg, slic’t
+ginger, cinamon beaten, coriander seed, raisins of the sun, currans,
+vinegar, and serve them with this sauce, being first steep’d in it four
+or five hours, and well stewed down.</p>
+
+<p>Or you may add some quince or dried cherries boil’d amongst.</p>
+
+<p>In summer you may use damsins, swet herbs chopped, grapes, bacon in
+slices, white-wine.</p>
+
+<p>Thus you may boil any small birds, Larks, Veldifers, Black-birds,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec93d" id="cook1rec93d">
+Pottage in the French Fashion.</a></h5>
+
+<p>Cut a breast of mutton into square bits or pieces, fry them in
+butter, &amp; put them in a pipkin with some strong
+<span class="pagenum">94</span>
+<!-- png123 -->
+broth, pepper, mace, beaten ginger, and salt; stew it with half a pound
+of strained almonds, some mutton broth, crumbs of manchet, and some
+verjuyce; give it a warm, and serve it on sippets.</p>
+
+<p>If you would have it yellow, put in saffron; sometimes for change
+white-wine, sack, currans, raisins, and sometimes incorporated with eggs
+and grated cheese.</p>
+
+<p>Otherways change the colour green, with juyce of spinage, and put to
+it almonds strained.</p>
+
+
+<h5><a name="cook1rec94a" id="cook1rec94a">
+Pottage otherways in the French Fashion of Mutton, Kid, or
+Veal.</a></h5>
+
+<p>Take beaten oatmeal and strain it with cold water, then the pot being
+boiled and scummed, put in your strained oatmeal, and some whole
+spinage, lettice, endive, colliflowers, slic’t onions, white cabbidge,
+and salt; your pottage being almost boil’d, put in some verjuyce, and
+give it a warm or two; then serve it on sippets, and put the herbs on
+the meat.</p>
+
+
+<h5><a name="cook1rec94b" id="cook1rec94b">
+Pottage in the English Fashion.</a></h5>
+
+<p>Take the best old pease you can get, wash and boil them in fair
+water, when they boil scum them, and put in a piece of interlarded bacon
+about two pound, put in also a bundle of mint, or other sweet herbs;
+boil them not too thick, serve the bacon on sippets in thin slices, and
+pour on the broth.</p>
+
+
+<h5><a name="cook1rec94c" id="cook1rec94c">
+Pottage without sight of Herbs.</a></h5>
+
+<p>Mince your herbs and stamp them with your oatmeal, then strain them
+through a strainer with some of the broth of the pot, boil them among
+your mutton, &amp; some salt; for your herbs take violet leaves,
+strawberry leaves,
+<span class="pagenum">95</span>
+<!-- png124 -->
+succory, spinage, lang de beef, scallions, parsley, and marigold
+flowers, being well boil’d, serve it on sippets.</p>
+
+
+<h5><a name="cook1rec95a" id="cook1rec95a">
+To make Sausages.</a></h5>
+
+<p>Take the lean of a leg of pork, and four pound of beef-suet, mince
+them very fine, and season them with an ounce of pepper, half an ounce
+of cloves and mace, a&nbsp;handful of sage minced small, and a handful
+of salt; mingle all together, then brake in ten eggs, and but two
+whites; mix these eggs with the other meat, and fill the hogs guts;
+being filled, tie the ends, and boil them when you use them.</p>
+
+
+<h5><a name="cook1rec95b" id="cook1rec95b">
+Otherways.</a></h5>
+
+<p>You may make them of mutton, veal, or beef, keeping the order
+abovesaid.</p>
+
+
+<h5><a name="cook1rec95c" id="cook1rec95c">
+To make most rare Sausages without skins.</a></h5>
+
+<p>Take a leg of young pork, cut off all the lean, and mince it very
+small, but leave none of the strings or skins amongst it; then take two
+pound of beef-suet shred small, two handfuls of red sage, a&nbsp;little
+pepper, salt, and nutmeg, with a small peice of an onion; mince them
+together with the flesh and suet, and being finely minced, put the yolks
+of two or three eggs, and mix all together, make it into a paste, and
+when you will use it, roul out as many peices as you please in the form
+of an ordinary sausage, and fry them. This paste will keep a fortnight
+upon occasion.</p>
+
+
+<h5><a name="cook1rec95d" id="cook1rec95d">
+Otherways.</a></h5>
+
+<p>Stamp half the meat and suet, and mince the other half, and season
+them as the former.</p>
+
+
+<span class="pagenum">96</span>
+<!-- png125 -->
+<h5><a name="cook1rec96a" id="cook1rec96a">
+To make Links.</a></h5>
+
+<p>Take the fillet or a leg of pork, and cut it into dice work, with
+some of the fleak of the pork cut in the same form, season the meat with
+cloves, mace and pepper, a&nbsp;handful of sage fine minced, with a
+handful of salt; mingle all together, fill the guts and hang them in the
+air, and boil them when you spend them. These Links will serve to stew
+with divers kinds of meats.</p>
+
+<span class="pagenum">97</span>
+<span class="folionum">I</span>
+<!-- png126 -->
+<hr class="above" />
+
+<h3><a name="cook1secII" id="cook1secII">Section II.</a></h3>
+
+<h3 class="subhead">
+An hundred and twelve excellent<br/>
+wayes for the dressing of Beef.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook1rec97a" id="cook1rec97a">
+To boil Oxe-Cheeks.</a></h5>
+
+<p><span class="firstletter">T</span>Ake them and bone them, soak them
+in fair water four or five hours, then wash out the blood very clean,
+pair off the ruff of the mouth, and take out the balls of the eyes; then
+stuff them with sweet herbs, hard eggs, and fat, or beef-suet, pepper,
+and salt; mingle all together, and stuff them on the inside, prick both
+the insides together; then boil them amongst the other beef, and being
+very tender boild, serve them on brewis with interlarded bacon and
+<i>Bolonia</i> sausages, or boiled links made of pork on the cheeks, cut
+the bacon in thin slices, serve them with saucers of mustard, or with
+green sauce.</p>
+
+
+<h5><a name="cook1rec97b" id="cook1rec97b">
+To dress Oxe-Cheeks Otherways.</a></h5>
+
+<p>Take out the bones and the balls of the eyes, make the mouth very
+clean, soak it, and wash out the blood; then wipe it dry with a clean
+cloath, and season it with pepper, salt, and nutmeg; then put it in a
+pipkin or earthen pan, with two or three great onions, some cloves, and
+mace, cut the jaw bones in pieces, &amp; cut out the teeth, lay
+<span class="pagenum">98</span>
+<!-- png127 -->
+the bones on the top of the meat, then put to it half a pint of claret
+wine, and half as much water; close up the pot or pan with a course
+piece of paste, and set it a baking in an oven over night for to serve
+next day at dinner, serve it on toasts of fine manchet fried, then have
+boil’d carrots and lay on it with toasts of manchet laid round the dish;
+as also fried greens to garnish it, and run it over with beaten butter.
+This way you may also dress a leg of beef.</p>
+
+
+<h5><a name="cook1rec98a" id="cook1rec98a">
+Or thus.</a></h5>
+
+<p>Take them and cleanse them as before, then roast them, and season
+them with pepper, salt, and nutmeg, save the gravy, and being roasted
+put them in a pipkin with some claret wine, large mace, a&nbsp;clove or
+two, and some strong broth, stew them till they be very tender, then put
+to them some fryed onions, and some prunes, and serve them on toasts of
+fried bread, or slices of French bread, and slices of orange on them,
+garnish the dish with grated bread.</p>
+
+
+<h5><a name="cook1rec98b" id="cook1rec98b">
+To dress Oxe Cheeks in Stofado, or the Spanish fashion.</a></h5>
+
+<p>Take the cheeks, bone them and cleanse them, then lay them in steep
+in claret or white-wine, and wine vinegar, whole cloves, mace, beaten
+pepper, salt, slic’t nutmeg, slic’t ginger, and six or seven cloves of
+garlick, steep them the space of five or six hours, and close them up in
+an earthen pot or pan, with a piece of paste, and the same liquor put to
+it, set it a baking over night for next day dinner, serve it on toasts
+of fine manchet fried: then have boil’d <ins class="correction" title
+= "text reads ‘carrrots’">carrots</ins> and lay on it, with the toasts
+of manchet laid round the dish: garnish it with slic’t lemons or
+oranges, and fried toasts, and garnish the dish with bay-leaves.</p>
+
+
+<span class="pagenum">99</span>
+<span class="folionum">I2</span>
+<!-- png128 -->
+<h5><a name="cook1rec99a" id="cook1rec99a">
+To marinate Oxe-Cheeks.</a></h5>
+
+<p>Being boned, roast or stew them very tender in a pipkin with some
+claret, slic’t nutmegs, pepper, salt, and wine-vinegar; being tender
+stewed, take them up, and put to the liquor in a pipkin a quart of
+wine-vinegar, and a quart of white-wine, boil it with some bay leaves,
+whole pepper, a&nbsp;bundle of rosemary, tyme, sweet marjoram, savory,
+sage, and parsley, bind them very hard the streightest sprigs, boil also
+in the liquor large mace, cloves, slic’t ginger, slic’t nutmegs and
+salt; then put the cheeks into the barrel, and put the liquor to them,
+and some slic’t lemons, close up the head and keep them. Thus you may do
+four or five heads together, and serve them hot or cold.</p>
+
+
+<h5><a name="cook1rec99b" id="cook1rec99b">
+Oxe Cheeks in Sallet.</a></h5>
+
+<p>Take oxe cheeks being boned and cleansed, steep them in claret,
+white-wine, or wine vinegar all night, the next day season them with
+nutmegs, cloves, pepper, mace, and salt, roul them up, boil them tender
+in water, vinegar, and salt, then press them, and being cold, slice them
+in thin slices, and serve them in a clean dish with oyl and vinegar.</p>
+
+
+<h5><a name="cook1rec99c" id="cook1rec99c">
+To bake Oxe cheeks in a Pasty or Pie.</a></h5>
+
+<p>Take them being boned and soaked, boil them tender in fair water, and
+cleanse them, take out the balls of the eyes, and season them with
+pepper, salt, and nutmeg, then have some beef-suet and some buttock beef
+minced and laid for a bed, then lay the cheeks on it, and a few whole
+cloves, make your Pastie in good crust; to a gallon of flower, two pound
+and a half of butter, five eggs whites and all, work the butter and eggs
+up dry into the flower, then put in a little fair water to make it up
+into a stiff paste, and work up all cold.</p>
+
+
+<span class="pagenum">100</span>
+<!-- png129 -->
+<h5><a name="cook1rec100a" id="cook1rec100a">
+To dress Pallets, Noses, and Lips of any Beast, Steer, Oxe, or
+Calf.</a></h5>
+
+<p>Take the pallats, lips, or noses, and boil them very tender, then
+blanch them, and cut them in little square pieces as broad as a
+sixpence, or like lard, fry them in sweet butter, and being fryed, pour
+away the butter, and put to it some anchovies, grated nutmeg, mutton
+gravy, and salt; give it a warm on the fire, and then dish it in a clean
+dish with the bottom first rubbed with a clove of garlick, run it over
+with beaten butter, juyce of oranges, fried parsley, or fried marrow in
+yolks of two eggs, and sage leaves.</p>
+
+<p>Sometimes add yolks of eggs strained, and then it is a fricase.</p>
+
+
+<h5><a name="cook1rec100b" id="cook1rec100b">
+Otherways.</a></h5>
+
+<p>Take the pallets, lips, or noses, and boil them very tender, blanch
+them, and cut them two inches long, then take some interlarded bacon and
+cut it in the like proportion, season the pallets with salt, and broil
+them on paper; being tender broil’d put away the fat, and put them in a
+dish being rubbed with a clove of garlick, put some mutton gravy to them
+on a chaffing dish of coals, and some juyce of orange,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec100c" id="cook1rec100c">
+To fricase Pallets.</a></h5>
+
+<p>Take beef pallets being tender boil’d and blanched, season them with
+beaten cloves, nutmeg, pepper, salt, and some grated bread; then the pan
+being ready over the fire, with some good butter fry them brown, then
+put them in a dish, put to them good mutton gravy, and dissolve two or
+three anchovies in the sauce, a&nbsp;little grated nutmeg, and some
+juyce of lemons, and serve them up hot.</p>
+
+
+<h5><a name="cook1rec100d" id="cook1rec100d">
+To stew Pallets, Lips, and Noses.</a></h5>
+
+<p>Take them being tender boild and blanched, put them
+<span class="pagenum">101</span>
+<span class="folionum">I3</span>
+<!-- png130 -->
+into a pipkin, and cut to the bigness of a shilling, put to them some
+small cucumbers pickled, raw calves udders, some artichocks, potatoes
+boil’d or musk-mellon in square pieces, large mace, two or three whole
+cloves, some small links or sausages, sweetbreads of veal, some larks,
+or other small birds, as sparrows, or ox-eyes, salt, butter, strong
+broth, marrow, white-wine, grapes, barberries, or gooseberries, yolks of
+hard eggs, and stew them all together, serve them on toasts of fine
+French bread, and slic’t lemon; sometimes thicken the broth with yolks
+of strained eggs and verjuyce.</p>
+
+
+<h5><a name="cook1rec101a" id="cook1rec101a">
+To marinate Pallets, Noses, and Lips.</a></h5>
+
+<p>Take them being tender boil’d and blancht, fry them in sweet sallet
+oyl, or clarified butter, and being fryed make a pickle for them with
+whole pepper, large mace, cloves, slic’t ginger, slic’t nutmeg, salt and
+a bundle of sweet herbs, as rosemary, tyme, bay-leaves, sweet marjoram,
+savory, parsley, and sage; boil the spices and herbs in wine vinegar and
+white-wine, then put them in a barrel with the pallets, lips and noses,
+and lemons, close them up for your use, and serve them in a dish with
+oyl.</p>
+
+
+<h5><a name="cook1rec101b" id="cook1rec101b">
+To dress Pallets, Lips, and Noses, with Collops of Mutton and
+Bacon.</a></h5>
+
+<p>Take them being boild tender &amp; blanch’d, cut them as broad as a
+shilling, as also some thin collops of interlarded bacon, and of a leg
+of mutton, finely hack’d with the back of a knife, fry them all together
+with some butter, and being finely fried, put out the butter, and put
+unto it some gravy, or a little mutton broth, salt, grated nutmeg, and a
+dissolved anchove; give it a warm over the fire and dish it, but rub the
+dish with a clove of garlick,
+<span class="pagenum">102</span>
+<!-- png131 -->
+and then run it over with butter, juyce of orange; and salt about the
+dish.</p>
+
+
+<h5><a name="cook1rec102a" id="cook1rec102a">
+To make a Pottage of Beef Pallets.</a></h5>
+
+<p>Take beef pallets that are tender boi’d and blanched, cut each pallet
+in two pieces, and set them a stewing between two dishes with a fine
+piece of interlarded bacon, a&nbsp;handful of champignions, and five or
+six sweet-breads of veal, a&nbsp;ladle full of strong broth, and as much
+mutton gravy, an onion or two, two or three cloves, a&nbsp;blade or two
+of large mace, and an orange; as the pallets stew make ready a dish with
+the bottoms and tops of French bread slic’t and steeped in mutton gravy,
+and the broth the pallets were stewed in; then you must have the marrow
+of two or three beef bones stewed in a little strong broth by it self in
+good big gobbets: and when the pallets, marrow, sweet-breads and the
+rest are enough, take out the bacon, onions, and spices, and dish up the
+aforesaid materials on the dish of steeped bread, lay the marrow
+uppermost in pieces, then wring on the juyce of two or three oranges,
+and serve it to the table very hot.</p>
+
+
+<h5 class="long">
+<a name="cook1rec102b" id="cook1rec102b">
+To rost a dish of Oxe Pallets with great Oysters, Veal, Sweet-breads,
+Lamb stones, peeping Chickens, Pigeons, slices of interlarded Bacon,
+large Cock-combs, and Stones, Marrow, Pistaches, and
+Artichocks.</a></h5>
+
+<p>Take the oxe pallets and boil them tender, blanch them and cut them 2
+inches long, lard one half with smal lard, then have your chickens &amp;
+pigeon peepers scalded, drawn, and trust; set them, and lard half of
+them; then have the lamb-stones, parboil’d and blanched, as also the
+combs, and cock-stones, next have interlarded bacon, and sage; but first
+spit the birds on a small bird-spit, and between each chicken or pigeon
+put on first a slice of
+<span class="pagenum">103</span>
+<span class="folionum">I4</span>
+<!-- png132 -->
+interlarded bacon, and a sage leaf, then another slice of bacon and a
+sage leaf, thus do till all the birds be spitted; thus also the
+sweet-breads, lamb-stones, and combs, then the oysters being parboild,
+lard them with lard very small, and also a small larding prick, then
+beat the yolks of two or 3 eggs, and mix them with a little fine grated
+manchet, salt, nutmeg, time, and rosemary minced very small, and when
+they are hot at the fire baste them often, as also the lambstones and
+sweet-breads with the same ingredients; then have the bottoms of
+artichocks ready boil’d, quartered, and fried, being first dipped in
+butter and kept warm, and marrow dipped in butter and fried, as also the
+fowls and other ingredients; then dish the fowl piled up in the middle
+upon another roast material round about them in the dish, but first rub
+the dish with a clove of garlick: the pallets by themselves, the
+sweet-breads by themselves, and the cocks stones, combs, and lamb-stones
+by themselves; then the artichocks, fryed marrow, and pistaches by
+themselves; then make a sauce with some claret wine, and gravy, nutmeg,
+oyster liquor, salt, a&nbsp;slic’t or quartered onion, an anchove or two
+dissolved, and a little sweet butter, give it a warm or two, and put to
+it two or three slices of an orange, pour on the sauce very hot, and
+garnish it with slic’t oranges and lemons.</p>
+
+<p>The smallest birds are fittest for this dish of meat, as wheat-ears,
+martins, larks, ox-eyes, quails, snites, or rails.</p>
+
+
+<h5><a name="cook1rec103a" id="cook1rec103a">
+Oxe Pallets in Jellies.</a></h5>
+
+<p>Take two pair of neats or calves feet, scald them, and boil them in a
+pot with two gallons of water, being first very well boned, and the bone
+and fat between the claws taken out, and being well soaked in divers
+waters, scum them clean; and boil them down from two gallons to three
+quarts; strain the <ins class="punct" title="‘b’ printed upside-down">broth</ins>, and being cold take off
+<span class="pagenum">104</span>
+<!-- png133 -->
+the top and bottom, and put it into a pipkin with whole cinamon, ginger,
+slic’t and quartered nutmeg, two or three blades of large mace, salt,
+three pints of white-wine, and half a pint of grape-verjuyce or rose
+vinegar, two pound and a half of sugar, the whites of ten eggs well
+beaten to froth, stir them all together in a pipkin, being well warmed
+and the jelly melted, put in the eggs, and set it over a charcoal-fire
+kindled before, stew it on that fire half an hour before you boil it up,
+and when it is just a boiling take it off, before you run it let it cool
+a little, then run it through your jelly bag once or twice; then the
+pallets being tender boild and blanched, cut them into dice-work with
+some lamb-stones, veal, sweet-breads, cock-combs, and stones, potatoes,
+or artichocks all cut into dice-work, preserved barberries, or calves
+noses, and lips, preserved quinces, dryed or green neats tongues, in the
+same work, or neats feet, all of these together, or any one of them;
+boil them in white-wine or sack, with nutmeg, slic’t ginger, coriander,
+caraway, or fennil-seed, make several beds, or layes of these things,
+and run the jelly over them many times after one is cold, according as
+you have sorts of colours of jellies, or else put all at once; garnish
+it with preserved oranges, or green citron cut like lard.</p>
+
+
+<h5><a name="cook1rec104a" id="cook1rec104a">
+To bake Beef-Pallets.</a></h5>
+
+<p>Provide pallets, lips, and noses, boild tender and blanched,
+cock-stones, and combs, or lamb stones, and sweet-breads cut into
+pieces, scald the stones, combs, and pallets slic’t or in pieces as big
+as the lamb stones, half a pint of great oysters parboil’d in their own
+liquor, quarter’d dates, pistaches a handful, or pine kernels,
+a&nbsp;few pickled broom buds, some fine interlarded bacon slic’t in
+thin
+<span class="pagenum">105</span>
+<!-- png134 -->
+slices being also scalded, ten chestnuts roasted &amp; blanched; season
+all these together with salt, nutmeg, and a good quantity of large mace,
+fill the pie, and put to it good butter, close it up and bake it, make
+liquor for it, then beat some butter, and three or four yolks of eggs
+with white or claret wine, cut up the lid, and pour it on the meat,
+shaking it well together, then lay on slic’t lemon and pickled
+barberries, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec105a" id="cook1rec105a">
+To dress a Neats-Tongue boil’d divers ways.</a></h5>
+
+<p>Take a Neats-tongue of three or four days powdering, being tender
+boil’d, serve it on cheat bread for brewis, dish on the tongue in halves
+or whole, and serve an udder with it being of the same powdering and
+salting, finely blanched, put to them the clear fat of the beef on the
+tongue, and white sippets round the dish, run them over with beaten
+butter, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec105b" id="cook1rec105b">
+Otherways.</a></h5>
+
+<p>For greater service two udders and two tongues finely blanched and
+served whole.</p>
+
+<p>Sometimes for variety you may make brewis with some fresh beef or
+good mutton broth, with some of the fat of the beef-pot; put it in a
+pipkin with some large mace, a&nbsp;handful of parsley and sorrel grosly
+chopped, and some pepper, boil them together, and scald the bread, then
+lay on the boil’d tongue, mace, and some of the herbs, run it over with
+beaten butter, slic’t lemon, gooseberries, barberries, or grapes.</p>
+
+<p>Or for change, put some pared turnips boiling in fair water, &amp;
+being tender boil’d, drain the water from them, dish them in a clean
+dish, and run them over with beaten butter, dish your tongues and udders
+on them, and your colliflowers on the tongues and udders, run them over
+<span class="pagenum">106</span>
+<!-- png135 -->
+with beaten butter; or in place of colliflowers, carrots in thin
+quarters, or sometimes on turnips and great boil’d onions, or butter’d
+cabbidge and carrots, or parsnips, and carrots buttered.</p>
+
+
+<h5><a name="cook1rec106a" id="cook1rec106a">
+Neats Tongues and a fresh Udder in Stoffado.</a></h5>
+
+<p>Season them with pepper, salt, and nutmeg, then lard them with great
+lard, and steep them all night in claret-wine, wine vinegar, slic’t
+nutmegs and ginger, whole cloves, beaten pepper, and salt; steep them in
+an earthen pot or pan, and cover or close them up, bake them, and serve
+them on sops of French bread, and the spices over them with some slic’t
+lemon, and sausages or none.</p>
+
+
+<h5><a name="cook1rec106b" id="cook1rec106b">
+Neats Tongues stewed whole or in halves.</a></h5>
+
+<p>Take them being tender boil’d, and fry them whole or in halves, put
+them in a pipkin with some gravy or mutton-broth, large mace, slic’t
+nutmeg, pepper, claret, a&nbsp;little wine vinegar, butter, and salt;
+stew them well together, and being almost stewed, put to the meat two or
+three slices of orange, sparagus, skirrets, chesnuts, and serve them on
+fine sippets; run them over with beaten butter, slic’t lemon, and boil’d
+marrow over all.</p>
+
+<p>Sometimes for the broth put some yolks of eggs, beaten with
+grape-verjuyce.</p>
+
+
+<h5><a name="cook1rec106c" id="cook1rec106c">
+To stew a Neats Tongue otherwayes.</a></h5>
+
+<p>Make a hole in the but-end of it, and mince it with some fat bacon or
+beef-suet, season it with nutmeg, salt, the yolk of a raw egg, some
+sweet herbs minced small, &amp; grated parmisan, or none, some pepper,
+or ginger, and mingle all together, fill the tongue and wrap it in a
+caul of veal, boil it till it will blanch, and being blancht, wrap about
+it some of the searsing with a caul of veal; then put
+<span class="pagenum">107</span>
+<!-- png136 -->
+it in a pipkin with some claret and gravy, cloves, salt, pepper, some
+grated bread, sweet herbs chopped small, fried onions, marrow boild in
+strong broth, and laid over all, some grapes, gooseberries, slic’t
+orange or lemon, and serve it on sippets, run it over with beaten
+butter, and stale grated manchet to garnish the dish.</p>
+
+<p>Or sometimes in a broth called <i>Brodo Lardiero</i>.</p>
+
+
+<h5><a name="cook1rec107a" id="cook1rec107a">
+To hash or stew a Neats tongue divers wayes.</a></h5>
+
+<p>Take a Neats-tongue being tender boil’d and blancht, slice it into
+thin slices, as big and as thick as a shilling, fry it in sweet butter;
+and being fried, put to it some strong broth, or good mutton-gravy, some
+beaten cloves, mace, nutmeg, salt, and saffron; stew them well together,
+then have some yolks of eggs dissolved with grape verjuyce, and put them
+into the pan, give them a toss or two, and the gravy and eggs being
+pretty thick, dish it on fine sippets.</p>
+
+<p>Or make the same, and none of those spices, but only cinamon, sugar,
+and saffron.</p>
+
+<p>Sometimes sliced as aforesaid, but in slices no bigger nor thicker
+than a three pence, and used in all points as before, but add some
+onions fried, with the tongue, some mushrooms, nutmegs, and mace; and
+being well stewed, serve it on fine sippets, but first rub the dish with
+a clove of garlick, and run all over with beaten butter, a&nbsp;shred
+lemon, and a spoonful of fair water.</p>
+
+<p>Sometimes you may add some boil’d chesnuts, sweet herbs, capers,
+marrow, and grapes or barberries.</p>
+
+<p>Or stew them with raisins put in a pipkin, with the sliced tongue,
+mace, slic’t dates, blanched almonds, or pistaches, marrow, claret-wine,
+butter, salt, verjuyce, sugar, strong broth, or gravy; and being well
+stewed, dissolve the yolks of six eggs with vinegar or grape verjuyce,
+and
+<span class="pagenum">108</span>
+<!-- png137 -->
+dish it up on fine sippets, slic’t lemon, and beaten butter over
+all.</p>
+
+
+<h5><a name="cook1rec108a" id="cook1rec108a">
+To marinate a Neats-Tongue either whole or in halves.</a></h5>
+
+<p>Take seven or eight Neats-tongues, or Heifer, Calves, Sheeps, or any
+tongues, boil them till they will blanch; and being blanched, lard them
+or not lard them, as you please; then put them in a barrel, then make a
+pickle of whole pepper, slic’t ginger, whole cloves, slic’t nutmegs, and
+<ins class="punct" title="no space">largemace</ins>: next have a
+bundle of sweet herbs, as tyme, rosemary; bay-leaves, sage-leaves,
+winter-savory, sweet marjoram, and parsley; take the streightest sprigs
+of these herbs that you can get, and bind them up hard in a bundle every
+sort by it self, and all into one; then boil these spices and herbs in
+as much wine vinegar and white wine as will fill the vessel where the
+tongues are, and put some salt and slic’t lemons to them; close them up
+being cold, and keep them for your use upon any occasion; serve them
+with some of the spices, liquor, sweet herbs, sallet oyl, and slic’t
+lemon or lemon-peel, Pack them close.</p>
+
+
+<h5><a name="cook1rec108b" id="cook1rec108b">
+To fricase Neats-Tongues.</a></h5>
+
+<p>Being tender boil’d, slice them into thin slices, and fry them with
+sweet butter; being fried put away the butter, and put to them some
+strong gravy or broth, nutmeg, pepper, salt, some sweet herbs chopped
+small, as tyme, savory, sweet marjoram, and parsley; stew them well
+together, then dissolve some yolks of eggs with wine-vinegar or
+grape-verjuyce, some whole grapes or barberries. For the thickening use
+fine grated manchet, or almond-paste strained, and some times put
+saffron to it. Thus you may fricase any Udder being tender boil’d, as is
+before-said.</p>
+
+
+<span class="pagenum">109</span>
+<!-- png138 -->
+<h5><a name="cook1rec109a" id="cook1rec109a">
+To dress Neats-Tongues in Brodo Lardiero, or the Italian way.</a></h5>
+
+<p>Boil a Neats-tongue in a pipkin whole, halves, or in gubbings till it
+may be blanched, cover it close, and put to it two or three blades of
+large mace, with some strong mutton or beef broth, some sack or
+white-wine, and some slices of interlarded bacon, scum it when it boils,
+and put to it large mace, nutmeg, ginger, pepper, raisins, two or three
+whole cloves, currans, prune, sage-leaves, saffron, and divers cherries;
+stew it well, and serve it in a fine clean scoured dish, on slices of
+French-Bread.</p>
+
+
+<h5><a name="cook1rec109b" id="cook1rec109b">
+To dress Neats-Tongues, as Beefs Noses, Lips, and Pallets.</a></h5>
+
+<p>Take Neats-tongues, being tender boild and blancht, slice them thin,
+and fry them in sweet butter, being fried put away the butter, and put
+to them anchovies, grated nutmeg, mutton gravy, and salt; give them a
+warm over the fire, and serve them in a clean scoured dish: but first
+rub the dish with a clove of garlick, and run the meat over with some
+beaten butter, juyce of oranges, fried parsley, fried marrow, yolks of
+eggs, and sage leaves.</p>
+
+
+<h5><a name="cook1rec109c" id="cook1rec109c">
+To hash a Neats-tongue whole or in slices.</a></h5>
+
+<p>Boil it tender and blanch it, then slice it into thin slices, or
+whole, put to it some boil’d or roast chesnuts, some strong broth, whole
+cloves, pepper, salt, claret wine, large mace and a bundle of sweet
+herbs; stew them all together very leisurely, and being stewed serve it
+on fine carved sippets, either with slic’t lemon, grapes, gooseberries,
+or barberries, and run it over with beaten butter.</p>
+
+
+<span class="pagenum">110</span>
+<!-- png139 -->
+<h5><a name="cook1rec110a" id="cook1rec110a">
+To dry Neats Tongues.</a></h5>
+
+<p>Take salt beaten very fine, and salt-peter of each alike, rub your
+tongues very well with the salts, and cover them all over with it, and
+as it wasts, put on more, when they are hard and stiff they are enough,
+then roul them in bran, and dry them before a soft fire, before you boil
+them, let them lie in pump water one night, and boil them in pump
+water.</p>
+
+<p>Otherways powder them with bay-salt, and being well smoakt, hang them
+up in a garret or cellar, and let them come no more at the fire till
+they be boil’d.</p>
+
+
+<h5><a name="cook1rec110b" id="cook1rec110b">
+To prepare a Neats-tongue or Udder to roast, a&nbsp;Stag, Hind, Buck,
+Doe, Sheep, Hog, Goat, Kid, or Calf.</a></h5>
+
+<p>Boil them tender and blanch them, being cold lard them, or roast them
+plain without lard, baste them with butter, and serve them on gallendine
+sauce.</p>
+
+
+<h5><a name="cook1rec110c" id="cook1rec110c">
+To roast A Neats Tongue.</a></h5>
+
+<p>Take a Neats-tongue being tender boil’d, blanched, and cold, cut a
+hole in the but-end, and mince the meat that you take out, then put some
+sweet herbs finely minced to it, with a minced pippin or two, the yolks
+of eggs slic’t, some minced beef-suet, or minced bacon, beaten ginger
+and salt, fill the tongue, and stop the end with a caul of veal, lard it
+and roast it; then make sauce with butter, nutmeg, gravy, and juyce of
+oranges; garnish the dish with slic’t lemon, lemon peel and
+barberries.</p>
+
+
+<h5><a name="cook1rec110d" id="cook1rec110d">
+To roast a Neats-Tongue or Udder otherways.</a></h5>
+
+<p>Boil it a little, blanch it, lard it with pretty big lard all the
+length of the tongue, as also udders; being first seasoned with nutmeg,
+pepper, cinamon, and ginger,
+<span class="pagenum">111</span>
+<!-- png140 -->
+then spit and roast them, and baste them with sweet butter; being
+rosted, dress them with grated bread and flower, and some of the spices
+abovesaid, some sugar, and serve it with juyce of oranges, sugar, gravy,
+and slic’t lemon on&nbsp;it.</p>
+
+
+<h5><a name="cook1rec111a" id="cook1rec111a">
+To make minced Pies of a Neats tongue.</a></h5>
+
+<p>Take a fresh Neats-tongue, boil, blanch, and mince it hot or cold,
+then mince four pound of beef-suet by it self, mingle them together, and
+season them with an ounce of cloves and mace beaten, some salt, half a
+preserved orange, and a little lemon-peel minced, with a quarter of a
+pound of sugar, four pound of currans, a&nbsp;little verjuyce, and
+rose-water, and a quarter of a pint of sack, stir all together, and fill
+your Pies.</p>
+
+
+<h5><a name="cook1rec111b" id="cook1rec111b">
+To bake Neats tongues to eat cold, according to these figures.</a></h5>
+
+<div class="leftfloat">
+<p class="illustration">
+<img src="images/shape3.png" width="74" height="77"
+alt="abstract shape" />
+</p>
+
+<p class="illustration">
+<img src="images/pot3.png" width="60" height="42"
+alt="pot" />
+</p>
+</div>
+
+<div class="rightfloat">
+<p class="illustration">
+<img src="images/pot1.png" width="133" height="95"
+alt="pot" />
+</p>
+</div>
+
+<p class="illustration">
+<img src="images/shape111.png" width="103" height="106"
+alt="abstract shape" />
+</p>
+
+<p>Take the tongues being tender boil’d and blanched, leave on the fat
+of the roots of the tongue, and season them well with nutmeg, pepper,
+and salt; but first lard them with pretty big lard, and put them in the
+Pie with some whole cloves and some butter, close them and bake them in
+fine or course paste, made only of boiling liquor and flour, and baste
+the crust with eggs, pack the crust very close in the filling with the
+raw beef or mutton.</p>
+
+
+<span class="pagenum">112</span>
+<!-- png141 -->
+<h5><a name="cook1rec112a" id="cook1rec112a">
+To bake two Neats-tongues in a Pie to eat hot, according to these
+Figures.</a></h5>
+
+<p class="illustration">
+<img src="images/pot1.png" width="133" height="95"
+alt="pot" />
+<img src="images/shape112a.png" width="69" height="81"
+alt="abstract shape" />
+<img src="images/shape112b.png" width="73" height="79"
+alt="abstract shape" />
+</p>
+
+<p>Take one of the tongues, and mince it raw, then boil the other very
+tender, blanch it, and cut it into pieces as big as a walnut, lard them
+with small lard being cold &amp; seasoned; then have another tongue
+being raw, take out the meat, and mince it with some beef-suet or lard:
+then lay some of the minced tongues in the bottom of the Pie, and the
+pieces on it; then make balls of the other meat as big as the pieces of
+tongue, with some grated bread, cream, yolks of eggs, bits of
+artichocks, nutmeg, salt, pepper, a&nbsp;few sweet herbs, and lay them
+in a Pie with some boild artichocks, marrow, grapes, chesnuts blanch’t,
+slices of interlarded bacon, and butter; close it up &amp; bake it, then
+liquor it with verjuyce, gravy, and yolks of eggs.</p>
+
+
+<h5><a name="cook1rec112b" id="cook1rec112b">
+To bake a Neats tongue hot otherways.</a></h5>
+
+<p>Boil a fresh tongue very tender, and blanch it; being cold slice it
+into thin slices, and season it lightly with pepper, nutmeg, cinamon,
+and ginger finely beaten; then put into the pie half a pound of currans,
+lay the meat on, and dates in halves, the marrow of four bones, large
+mace, grapes, or barberries, and butter; close it up and bake it, and
+being baked, liquor it with white or claret wine, butter, sugar, and
+ice&nbsp;it.</p>
+
+
+<h5><a name="cook1rec112c" id="cook1rec112c">
+Otherways.</a></h5>
+
+<p>Boil it very tender, and being blanched and cold, take out some of
+the meat at the but-end, mince it with some
+<span class="pagenum">113</span>
+<span class="folionum">K</span>
+<!-- png142 -->
+beef-suet, and season it with pepper, ginger beaten fine, salt, currans,
+grated bread, two or three yolks of eggs, raisins minced, or in place of
+currans, a&nbsp;little cream, a&nbsp;little orange minced, also sweet
+herbs chopped small: then fill the tongue and season it with the
+foresaid spices, wrap it in a caul of veal, and put some thin slices of
+veal under the tongue, as also thin slices of interlarded bacon, and on
+the top large mace, marrow, and barberries, and butter over all; close
+it up and bake it, being baked, liquor it, and ice it with butter,
+sugar, white-wine, or grape-verjuyce.</p>
+
+<p>For the paste a pottle of flower, and make it up with boiling liquor,
+and half a pound of butter.</p>
+
+
+<h5><a name="cook1rec113a" id="cook1rec113a">
+To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef.</a></h5>
+
+<p>Draw them with parsley, rosemary, tyme, sweet marjoram, sage, winter
+savory, or lemon, or plain without any of them, fresh or salt, as you
+please; broach it, or spit it, roast it and baste it with butter;
+a&nbsp;good chine of beef will ask six hours roasting.</p>
+
+<p>For the sauce take strait tops of rosemary, sage-leaves, picked
+parsley, tyme, and sweet marjoram; and strew them in wine vinegar, and
+the beef gravy; or otherways with gravy and juyce of oranges and lemons.
+Sometimes for change in saucers of vinegar and pepper.</p>
+
+
+<h5><a name="cook1rec113b" id="cook1rec113b">
+To roast a Fillet of Beef.</a></h5>
+
+<p>Take a fillet which is the tenderest part of the beef, and lieth in
+the inner part of the surloyn, cut it as big as you can, broach it on a
+broach not too big, and be careful not to broach it through the best of
+the meat, roast it leisurely, &amp; baste it with sweet butter, set a
+dish to save the gravy while it roasts, then prepare sauce for it of
+good store of parsley, with a few sweet herbs chopp’d smal, the yolks of
+three or four eggs, sometimes gross pepper minced
+<span class="pagenum">114</span>
+<!-- png143 -->
+amongst them with the peel of an orange, and a little onion; boil these
+together, and put in a little butter, vinegar, gravy, a&nbsp;spoonful of
+strong broth, and put it to the beef.</p>
+
+
+<h5><a name="cook1rec114a" id="cook1rec114a">
+Otherways.</a></h5>
+
+<p>Sprinkle it with rose-vinegar, claret-wine, elder-vinegar, beaten
+cloves, nutmeg, pepper, cinamon, ginger, coriander-seed, fennil-seed,
+and salt; beat these things fine, and season the fillet with it, then
+roast it, and baste it with butter, save the gravy, and blow off the
+fat, serve it with juyce of orange or lemon, and a little
+elder-vinegar.</p>
+
+
+<h5><a name="cook1rec114b" id="cook1rec114b">
+Or thus.</a></h5>
+
+<p>Powder it one night, then stuff it with parsley, tyme, sweet
+marjoram, beets, spinage, and winter-savory, all picked and minced
+small, with the yolks of hard eggs mixt amongst some pepper, stuff it
+and roast it, save the gravy and stew it with the herbs, gravy, as also
+a little onion, claret wine, and the juyce of an orange or two; serve it
+hot on this sauce, with slices of orange on it, lemons, or
+barberries.</p>
+
+
+<h5><a name="cook1rec114c" id="cook1rec114c">
+To stew a fillet of Beef in the Italian Fashion.</a></h5>
+
+<p>Take a young tender fillet of beef, and take away all the skins and
+sinews clean from it, put to it some good white-wine (that is not too
+sweet) in a bowl, wash it, and crush it well in the wine, then strow
+upon it a little pepper, and a powder called <i>Tamara</i> in Italian,
+and as much salt as will season it, mingle them together very well, and
+put to it as much white-wine as will cover it, lay a trencher upon it to
+keep it down in a close pan with a weight on it, and let it steep two
+nights and a day; then take it out and put it into a pipkin with some
+good beef-broth, but put none of the pickle to it, but only beef-broth,
+and that sweet, not salt; cover it close, and set it
+<span class="pagenum">115</span>
+<span class="folionum">K2</span>
+<!-- png144 -->
+on the embers, then put to it a few whole cloves and mace, let it stew
+till it be enough, it will be very tender, and of an excellent taste;
+serve it with the same broth as much as will cover&nbsp;it.</p>
+
+<p>To make this <i>Tamara</i>, take two ounces of coriander-seed, an
+ounce of anniseed, an ounce of fennel-seed, two ounces of cloves, and an
+ounce of cinamon; beat them into a gross powder, with a little powder of
+winter-savory, and put them into a viol-glass to keep.</p>
+
+
+<h5><a name="cook1rec115a" id="cook1rec115a">
+To make an excellent Pottage called Skinke.</a></h5>
+
+<p>Take a leg of beef, and chop it into three pieces, then boil it in a
+pot with three pottles of spring-water, a&nbsp;few cloves, mace, and
+whole pepper: after the pot is scum’d put in a bundle of sweet morjoram,
+rosemary, tyme, winter-savory, sage, and parsley bound up hard, some
+salt, and two or three great onions whole, then about an hour before
+dinner put in three marrow bones and thicken it with some strained
+oatmeal, or manchet slic’t and steeped with some gravy, strong broth, or
+some of the pottage; then a little before you dish up the Skinke, put
+into it a little fine powder of saffron, and give it a warm or two: dish
+it on large slices of French Bread, and dish the marrow bones on them in
+a fine clean large dish; then have two or three manchets cut into
+toasts, and being finely toasted, lay on the <ins class="correction"
+title="text reads ‘kunckle’">knuckle</ins> of beef in the middle of
+the dish, the marrow bones round about it, and the toasts round about
+the dish brim, serve it hot.</p>
+
+
+<h5><a name="cook1rec115b" id="cook1rec115b">
+To stew a Rump, or the fat end of a Brisket of Beef in the French
+Fashion.</a></h5>
+
+<p>Take a Rump of beef, boil it &amp; scum it clean in a stewing pan or
+broad mouthed pipkin, cover it close, &amp; let it stew an hour; then
+put to it some whole pepper, cloves,
+<span class="pagenum">116</span>
+<!-- png145 -->
+mace, and salt, scorch the meat with your knife to let out the gravy,
+then put in some claret-wine, and half <ins class="correction" title ="text reads ‘a a’">a</ins> dozen of slic’t onions; having boiled, an
+hour after put in some capers, or a handfull of broom-buds, and half a
+dozen of cabbidge-lettice being first parboil’d in fair water, and
+quartered, two or three spoonfuls of wine vinegar, and as much verjuyce,
+and let it stew till it be tender; then serve it on sippets of French
+bread, and dish it on those sippets; blow the fat clean off the broth,
+scum it, and stick it with fryed bread.</p>
+
+
+<h5><a name="cook1rec116a" id="cook1rec116a">
+A Turkish Dish of Meat.</a></h5>
+
+<p>Take an interlarded piece of beef, cut it into thin slices, and put
+it into a pot that hath a close cover, or stewing-pan; then put it into
+a good quantity of clean picked rice, skin it very well, and put it into
+a quantity of whole pepper, two or three whole onions, and let this boil
+very well, then take out the onions, and dish it on sippets, the thicker
+it is the better.</p>
+
+
+<h5><a name="cook1rec116b" id="cook1rec116b">
+To boil a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock, or Fillet
+of Beef poudered.</a></h5>
+
+<p>Take any of these, and give them in Summer a weeks powdering, in
+Winter a fortnight, stuff them or plain; if you stuff them, do it with
+all manner of sweet herbs, fat beef minced, and some nutmeg; serve them
+on brewis, with roots of cabbidge boil’d in milk, with beaten butter.
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec116c" id="cook1rec116c">
+To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank, or
+Neats-Tongues.</a></h5>
+
+<p>Take any of the foresaid beef, as chine or fore-rib, &amp; stuff it
+with penniroyal, or other sweet herbs, or parsley minced small, and some
+salt, prick in here &amp; there a few
+<span class="pagenum">117</span>
+<span class="folionum">K3</span>
+<!-- png146 -->
+whole cloves, roast it; and then take claret wine, wine vinegar, whole
+pepper, rosemary, and bayes, and tyme, bound up close in a bundle, and
+boil’d in some claret-wine, and wine-vinegar, make the pickle, and put
+some salt to it; then pack it up close in a barrel that will but just
+hold it, put the pickle to it, close it on the head, and keep it for
+your use.</p>
+
+
+<h5><a name="cook1rec117a" id="cook1rec117a">
+To stew Beef in gobbets, in the French Fashion.</a></h5>
+
+<p>Take a flank of beef, or any part but the leg, cut it into slices or
+gobbits as big as a pullets egg, with some gobbits of fat, and boil it
+in a pot or pipkin with some fair spring water, scum it clean, and put
+to it an hour after it hath boil’d carrots, parsnips, turnips, great
+onions, salt, some cloves, mace, and whole pepper, cover it close, and
+stew it till it be very tender; then half an hour before dinner, put
+into it some picked tyme, parsley, winter-savory, sweet marjoram, sorrel
+and spinage, (being a little bruised with the back of a ladle) and some
+claret-wine; then dish it on fine sippets, and serve it to the table
+hot, garnish it with grapes, barberries, or gooseberries, sometimes use
+spices, the bottoms of boil’d artichocks put into beaten butter, and
+grated nutmeg, garnished with barberries.</p>
+
+
+<h5><a name="cook1rec117b" id="cook1rec117b">
+Stewed Collops of Beef.</a></h5>
+
+<p>Take some of the buttock of beef, and cut it into thin slices cross
+the grain of the meat, then hack them and fry them in sweet butter, and
+being fryed fine and brown put them in a pipkin with some strong broth,
+a&nbsp;little claret wine, and some nutmeg, stew it very tender; and
+half an hour before you dish it, put to it some good gravy,
+elder-vinegar, and a clove or two; when you serve it, put some juyce of
+orange, and three or four slices on it, stew down the gravy somewhat
+thick, and put into it when you dish it some beaten butter.</p>
+
+
+<span class="pagenum">118</span>
+<!-- png147 -->
+<h5><a name="cook1rec118a" id="cook1rec118a">
+Olives of Beef stewed and roast.</a></h5>
+
+<p>Take a buttock of beef, and cut some of it into thin slices as broad
+as your hand, then hack them with the back of a knife, lard them with
+small lard, and season them with pepper, salt, and nutmeg, then make a
+farsing with some sweet herbs, tyme, onions, the yolks of hard eggs,
+beef-suet or lard all minced, some salt, barberries, grapes or
+gooseberris, season it with the former spices lightly, and work it up
+together, then lay it on the slices, and roul them up round with some
+caul of veal, beef, or mutton, bake them in a dish within the oven, or
+roast them, then put them in a pipkin with some butter, and saffron, or
+none; blow off the fat from the gravy, and put it to them, with some
+artichocks, potato’s, or skirrets blanched, being first boil’d,
+a&nbsp;little claret-wine, and serve them on sippets with some slic’t
+orange, lemon, barberries, grapes or gooseberries.</p>
+
+
+<h5><a name="cook1rec118b" id="cook1rec118b">
+To Make a Hash of raw Beef.</a></h5>
+
+<p>Mince it very small with some beef-suet or lard, and some sweet
+herbs, some beaten cloves and mace, pepper, nutmeg and a whole onion or
+two, stew all together in a pipkin, with some blanched chesnuts, strong
+broth, and some claret; let it stew softly the space of three hours,
+that it may be very tender, then blow off the fat, dish it, and serve it
+on sippets, garnish it with barberries, grapes, or gooseberries.</p>
+
+
+<h5><a name="cook1rec118c" id="cook1rec118c">
+To make a Hash of Beef otherways.</a></h5>
+
+<p>Take some of the buttock, cut it into thin slices, and hack them with
+the back of your knife, then fry them with sweet butter, and being fried
+put them into a pipkin with some claret, strong broth, or gravy, cloves,
+<span class="pagenum">119</span>
+<span class="folionum">K4</span>
+<!-- png148 -->
+mace, pepper, salt, and sweet butter; being tender stewed serve them on
+fine sippets, with slic’t lemon, grapes, barberries, or goosberries, and
+rub the dish with a clove of garlick.</p>
+
+
+<h5><a name="cook1rec119a" id="cook1rec119a">
+Otherways.</a></h5>
+
+<p>Cut some buttock-beef into thin slices, and hack it with the back of
+a knife, then have some slices of interlarded bacon; stew them together
+in a pipkin, with some gravy, claret-wine, and strong broth, cloves,
+mace, pepper, and salt; being tender stewed, serve it on French bread
+sippets.</p>
+
+
+<h5><a name="cook1rec119b" id="cook1rec119b">
+Otherways.</a></h5>
+
+<p>Being roasted and cold cut it into very fine thin slices, then put
+some gravy to it, nutmeg, salt, a&nbsp;little thin slic’t onion, and
+claret-wine, stew it in a pipkin, and being well stewed dish it and
+serve it up, run it over with beaten butter and slic’t lemon, garnish
+the dish with sippets, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec119c" id="cook1rec119c">
+Carbonadoes of Beef, raw, roasted, or toasted.</a></h5>
+
+<p>Take a fat surloin, or the fore-rib, and cut it into steaks half an
+inch thick, sprinkle it with salt, and broil it on the embers on a very
+temperate fire, and in an hour it will be broild enough; then serve it
+with gravy, and onions minced and boil’d in vinegar, and pepper, or
+juyce of oranges, nutmeg, and gravy, or vinegar, and pepper only, or
+gravy alone.</p>
+
+<p>Or steep the beef in claret wine, salt, pepper, nutmeg, and broil
+them as the former, boil up the gravy where it was steeped, and serve it
+for sauce with beaten butter.</p>
+
+<p>As thus you may also broil or toast the sweet-breads when they are
+new, and serve them with gravy.</p>
+
+
+<h5><a name="cook1rec119d" id="cook1rec119d">
+To Carbonado, broil or toast Beef in the Italian fashion.</a></h5>
+
+<p>Take the ribs, cut them into steaks &amp; hack them, then
+<span class="pagenum">120</span>
+<!-- png149 -->
+season them with pepper, salt, and coriander-seed, being first sprinkled
+with rose-vinegar, or elder vinegar, then lay them one upon another in a
+dish the space of an hour, and broil or toast them before the fire, and
+serve them with the gravy that came from them, or juyce of orange and
+the gravy boild together<ins class="punct" title="’ for .">.
+</ins>Thus also you may do hiefers<ins class="punct" title=", for ’">’ </ins><ins class="correction" title="text reads ‘uddders’">udders</ins>, oxe-cheeks, or neats-tongues, being first
+tender broild or roasted.</p>
+
+<p>In this way also you may make Scotch Collops in thin slices, hack
+them with your knife, being salted, and fine and softly broil’d serve
+them with gravy.</p>
+
+
+<h5><a name="cook1rec120a" id="cook1rec120a">
+Beef fried divers ways, raw or roasted.</a></h5>
+
+<p>1. Cut it in slices half an inch thick, and three fingers broad, salt
+it a little, and being hacked with the back of your knife, fry it in
+butter with a temperate fire.</p>
+
+<p>2. Cut the other a quarter of an inch thick; and fry it as the
+former.</p>
+
+<p>3. Cut the other collop to fry as thick as half a crown, and as long
+as a card: hack them and fry them as the former, but fry them not to
+hard.</p>
+
+<p>Thus you may fry sweetbreads of the beef.</p>
+
+
+<h5><a name="cook1rec120b" id="cook1rec120b">
+Beef fried <ins class="correction" title="text reads ‘otheways’">otherways</ins>, being roasted and cold.</a></h5>
+
+<p>Slice it into good big slices, then fry them in butter, and serve
+them with butter and vinegar, garnish them with fried parsley.</p>
+
+
+<h5><a name="cook1rec120c" id="cook1rec120c">
+Sauces for the raw fried Beef.</a></h5>
+
+<p>1. Beaten butter, with slic’t lemon beaten together.</p>
+
+<p>2. Gravy and butter.</p>
+
+<p>3. Mustard, butter, and vinegar.</p>
+
+<p>4. Butter, vinegar, minced capers, and nutmeg.</p>
+
+<p>For the garnish of this fried meat, either parsley, sage,
+<span class="pagenum">121</span>
+<!-- png150 -->
+clary, onions, apples, carrots, parsnips, skirrets<ins class="punct"
+title="missing ,">, </ins>spinage, artichocks<ins class="punct"
+title="missing ,">, </ins>pears, quinces, slic’t oranges, or lemons,
+or fry them in butter.</p>
+
+<p>Thus you may fry sweet-breads, udders, and tongues in any of the
+foresaid ways, with the same sauces and garnish.</p>
+
+
+<h5><a name="cook1rec121a" id="cook1rec121a">
+To bake Beef in Lumps several ways, or Tongues in lumps raw, or Heifer
+Udders raw or boil’d<ins class="punct" title="missing .">.&nbsp;</ins></a></h5>
+
+<p>Take the buttock, brisket, fillet, or fore-rib, cut it into gobbets
+as big as a pullets egg, with some equal gobbets of fat, season them
+with pepper, salt, and nutmeg, and bake them with some butter or
+none.</p>
+
+<p>Make the paste with a quarter of a pound of butter, and boiling
+liquor, boil the butter in the liquor, make up the paste quick and
+pretty stiff for a round Pie.</p>
+
+
+<h5><a name="cook1rec121b" id="cook1rec121b">
+To bake Beef, red-Deer-fashion in Pies or Pasties either Surloin,
+Brisket, Buttock, or Fillet, larded or not.</a></h5>
+
+<p>Take the surloin, bone it, and take off the great sinew that lies on
+the back, lard the leanest parts of it with great lard, being season’d
+with nutmegs, pepper, and lard three pounds; then have for the seasoning
+four ounces of pepper, four ounces of nutmegs, two ounces of ginger, and
+a pound of salt, season it and put it into the Pie: but first lay a bed
+of good sweet butter, and a bay-leaf or two, half an ounce of whole
+cloves, lay on the venison, then put on all the rest of the seasoning,
+with a few more cloves, good store of butter, and a bay-leaf or two,
+close it up and bake it, it will ask eight hours soaking, being baked
+and cold, fill it up with clarified butter, serve it, and a very good
+judgment shall not know it from red Deer. Make the paste either fine or
+course to bake it hot or cold; if for hot half the seasoning, and bake
+it in fine paste.</p>
+
+<p>To this quantity of flesh you may have three gallons of
+<span class="pagenum">122</span>
+<!-- png151 -->
+fine flower heapt measure, and three pound of butter; but the best way
+to bake red deer, is to bake it in course paste either in pie or pasty,
+make it in rye meal to keep long.</p>
+
+<p>Otherways, you may make it of meal as it comes from the mill, and
+make it only of boiling water, and no stuff in&nbsp;it.</p>
+
+
+<h5><a name="cook1rec122a" id="cook1rec122a">
+Otherways to be eaten cold.</a></h5>
+
+<p>Take two stone of buttock beef, lard it with great lard, and season
+it with nutmeg, pepper, and the lard, then steep it in a bowl, tray, or
+earthen pan, with some wine-vinegar, cloves, mace, pepper<ins class ="punct" title="doubled ,,">, </ins>and two or three bay-leaves: thus
+let it steep four or five days, and turn it twice or thrice a day: then
+take it and season it with cloves, mace, pepper, nutmeg, and salt; put
+it into a pot with the back-side downward, with butter under it, and
+season it with a good thick coat of seasoning, and some butter on it,
+then close it up and bake it, it will ask six or seven hours baking.
+Being baked draw it, and when it is cold pour out the gravy, and boil it
+again in a pipkin, and pour it on the venison, then fill up the pot with
+the clarified butter, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec122b" id="cook1rec122b">
+To make minced Pies of Beef.</a></h5>
+
+<p>Take of the buttock of beef, cleanse it from the skins, and cut it
+into small pieces, then take half as much more beef-suet as the beef,
+mince them together very small, and season them with pepper, cloves,
+mace, nutmeg, and salt; then have half as much fruit as meat, three
+pound of raisins, four pound of currans, two pound of prunes,
+<i>&amp;c.</i> or plain without fruit, but only seasoned with the same
+spices.</p>
+
+
+<h5><a name="cook1rec122c" id="cook1rec122c">
+To make a Collar of Beef.</a></h5>
+
+<p>Take the thinnest end of a coast of beef, boil it a little and lay in
+pump water, &amp; a&nbsp;little salt three days, shifting
+<span class="pagenum">123</span>
+<!-- png152 -->
+it once a day; the last day put a pint of claret wine to it, and when
+you take it out of the water let it lie two or three hours a draining;
+then cut it almost to the end in three slices, and bruise a little
+cochinel and a very little allum, and mingle it with a very little
+claret wine, colour the meat all over with it; then take a douzen of
+anchoves, wash and bone them, lay them on the beef, &amp; season it with
+cloves, pepper, mace, two handfuls of salt, a&nbsp;little sweet
+marjoram, and tyme; &amp; when you make it up, roull the innermost slice
+first, &amp; the other two upon it, being very well seasoned every where
+and bind it up hard with tape, then put it into a stone pot a little
+bigger than the collar, and pour upon it a pint of claret wine, and half
+a pint of wine vinegar, a&nbsp;sprig of rosemary, and a few bay-leaves;
+bake it very well, and before it be quite cold, take it out of the pot,
+and you may keep it dry as long as you please.</p>
+
+
+<h5><a name="cook1rec123a" id="cook1rec123a">
+<ins class="correction" title="text reads ‘Lo’">To</ins> bake a
+Flank of Beef in a Collar.</a></h5>
+
+<p>Take flank of beef, and lay it in pump water four days and nights,
+shift it twice a day, then take it out &amp; dry it very well with clean
+cloaths, cut it in three layers, and take out the bones and most of the
+fat; then take three handfuls of salt, and good store of sage chopped
+very small, mingle them, and strew it between the three layers, and lay
+them one upon another; then take an ounce of cloves and mace, and
+another of nutmegs, beat them very well, and stew it between the layers
+of beef, roul it up close together, then take some packthred and tie it
+up very hard, put it in a long earthen pot, which is made of purpose for
+that use, tie up <ins class="correction" title="text reads ‘the the’">the</ins> top of the pot with cap paper, and set it in an oven;
+let it stand eight hours, when you draw it, and being between hot and
+cold, bind it up round in a cloth, tie it fast at both ends with
+packthred, and hang it up for your use.</p>
+
+<span class="pagenum">124</span>
+<!-- png153 -->
+<p>Sometimes for variety you may use slices of bacon btwixt the layers,
+and in place of sage sweet herbs, and sometimes cloves of garlick. Or
+powder it in saltpeter four or five days, then wash it off, roul it and
+use the same spices as abovesaid, and serve it with mustard and sugar,
+or Gallendine.</p>
+
+
+<h5><a name="cook1rec124a" id="cook1rec124a">
+To stuff Beef with Parsley to serve cold.</a></h5>
+
+<p>Pick the parsley very fine and short, then mince some suet not to
+small, mingle it with the parsley, and make little holes in ranks, fill
+them hard and full, and being boiled and cold, slice it into thin
+slices, and serve it with vinegar and green parsley.</p>
+
+
+<h5><a name="cook1rec124b" id="cook1rec124b">
+To make Udders either in Pie or Pasty, according to these
+Figures.</a></h5>
+
+<p class="illustration">
+<img src="images/pot4.png" width="93" height="62"
+alt="pot" />
+<img src="images/pot5.png" width="60" height="47"
+alt="pot" />
+<img src="images/shape124.png" width="49" height="47"
+alt="abstract shape" />
+</p>
+
+<p>Take a young Udder and lard it with great lard, being seasoned with
+nutmeg, pepper, cloves, and mace, boil it tender, and being cold wrap it
+in a caul of veal, but first season it with the former spices and salt;
+put it in the Pie with some slices of veal under it, season them, and
+some also on the top, with some slices of lard and butter; close it up,
+and being baked, liquor it with clarified butter. Thus for to eat cold;
+if hot, liquor it with white-wine, gravy and butter.</p>
+
+
+<h5><a name="cook1rec124c" id="cook1rec124c">
+To bake a Heifers Udder in the Italian fashion.</a></h5>
+
+<p>The Udder being boil’d tender, and cold, cut it into dice-work like
+small dice, and season them with some cloves, mace, cinamon, ginger,
+salt, pistaches, or pine-kernels, some dates, and bits of marrow; season
+the aforesaid materials lightly and fit, make your Pie not above an
+<span class="pagenum">125</span>
+<!-- png154 -->
+inch high, like a custard, and of custard-paste, prick it, and dry it in
+the oven, and put in the abovesaid materials; put to it also some
+custard-stuff made of good cream, ten eggs, and but three whites, sugar,
+salt, rose-water, and some dissolved musk; bake it and stick it with
+slic’t dates, canded pistaches, and scrape fine sugar on&nbsp;it.</p>
+
+<p>Otherways, boil the udder very tender, &amp; being cold slice it into
+thin slices, as also some thin slices of parmisan &amp; interlarded
+bacon, some sweet herbs chopt small, some currans, cinamon, nutmeg<ins
+class="punct" title="doubled ,,">, </ins>sugar, rose-water, and some
+butter, make three bottoms of the aforesaid things in a dish, patty-pan,
+or pie, with a cut cover, and being baked, scrape sugar on it, or
+rice&nbsp;it.</p>
+
+
+<h5><a name="cook1rec125a" id="cook1rec125a">
+Otherways to eat hot.</a></h5>
+
+<p>Take an Udder boil’d and cold, slice it into thin slices, and season
+it with pepper, cinamon, nutmeg, ginger, and salt, mingle some currans
+among the slices and fill the pie; put some dates on the top, large
+mace, barberries, or grapes, butter, and the marrow of 2 marrow-bones,
+close it up and bake it, being baked ice it; but before you ice it,
+liquor it with butter, verjuyce and sugar.</p>
+
+
+<h5><a name="cook1rec125b" id="cook1rec125b">
+To stew Calves or Neats Feet.</a></h5>
+
+<p>Boil and blanch them, then part them in halves, and put them into a
+pipkin with some strong broth, a&nbsp;little powder of saffron, sweet
+butter, pepper, sugar, and some sweet herbs finely minced, let them stew
+an hour and serve them with a little grape verjuyce, stewed among
+them.</p>
+
+<p>Neats feet being soust serve them cold with mustard.</p>
+
+
+<h5><a name="cook1rec125c" id="cook1rec125c">
+To make a fricase of Neats-Feet.</a></h5>
+
+<p>Take them being boild and blancht, fricase them with some butter, and
+being finely fried make a sauce with
+<span class="pagenum">126</span>
+<!-- png155 -->
+six yolks of eggs, dissolved with some wine-vinegar, grated nutmeg, and
+salt.</p>
+
+
+<h5><a name="cook1rec126a" id="cook1rec126a">
+Otherways.</a></h5>
+
+<p>First bone and prick them clean, then being boiled, blanched, or
+cold, cut them into gubbings, and put them in a frying-pan with a
+ladle-full of strong broth, a&nbsp;piece of butter, and a little salt;
+after they have fried awhile, put to them a little chopt parsley, green
+chibbolds, young spear-mint, and tyme, all shred very small, with a
+little beaten pepper: being almost fried, make a lear for them with the
+yolks of four or five eggs, some mutton gravy, a&nbsp;little nutmeg, and
+the juyce of a lemon wrung therein; put this lear to the neats feet as
+they fry in the pan, then toss them once or twice, and so serve
+them.</p>
+
+
+<h5><a name="cook1rec126b" id="cook1rec126b">
+Neats Feet larded, and roasted on a spit.</a></h5>
+
+<p>Take neats feet being boil’d, cold, and blanched, lard them whole,
+and then roast them, being roasted, serve them with venison sauce made
+of claret wine, wine-vinegar, and toasts of <ins class="correction"
+title="text reads ‘houshhold’">houshold</ins> bread strained with the
+wine through a strainer, with some beaten cinamon and ginger, put it in
+a dish or pipkin, and boil it on the fire, with a few whole cloves, stir
+it with a sprig of rosemary, and make it not too thick.</p>
+
+
+<h5><a name="cook1rec126c" id="cook1rec126c">
+To make Black Puddings of Beefers Blood.</a></h5>
+
+<p>Take the blood of a beefer when it is warm, put in some salt, and
+then strain it, and when it is through cold put in the groats of oatmeal
+well pic’t, and let it stand soaking all night, then put in some sweet
+herbs, pennyroyal, rosemary, tyme, savoury, fennil, or fennil-seed,
+pepper, cloves, mace, nutmegs, and some cream or good new milk; then
+have four or five eggs well beaten,
+<span class="pagenum">127</span>
+<!-- png156 -->
+and put in the blood with good beef-suet not cut too small; mix all well
+together and fill the beefers guts, being first well cleansed, steeped,
+and scalded.</p>
+
+
+<h5><a name="cook1rec127a" id="cook1rec127a">
+To dress a Dish of Tripes hot out of the pot or pan.</a></h5>
+
+<p>Being tender boil’d, make a sauce with some beaten butter, gravy,
+pepper, mustard, and wine-vinegar, rub a dish with a clove of garlick,
+and dish them therein; then run the sauce over them with a little
+bruised garlick amongst it, and a little wine vinegar sprinkled over the
+meat.</p>
+
+
+<h5><a name="cook1rec127b" id="cook1rec127b">
+To make Bolonia-Sausages.</a></h5>
+
+<p>Take a good leg of pork, and take away all the fat, skins, and
+sinews, then mince and stamp it very fine in a wooden or brass mortar,
+weigh the meat, and to every five pound thereof take a pound of good
+lard cut as small as your little finger about an inch long, mingle it
+amongst the meat, and put to it half an ounce of whole cloves, as much
+beaten pepper, with the same quantity of nutmegs and mace finely beaten
+also, an ounce of whole carraway-seed, salt eight ounces, cocherel
+bruised with a little allom beaten and dissolved in sack, and stamped
+amongst the meat: then take beefers guts, cut of the biggest of the
+small guts, a&nbsp;yard long, and being clean scoured put them in brine
+a week or eight days, it strengthens and makes them tuff to hold
+filling. The greatest skill is in the filling of them, for if they be
+not well filled they will grow rusty; then being filled put them a
+smoaking three or four days, and hang them in the air, in some
+<i>Garret</i> or in a <i>Cellar</i>, for they must not come any more at
+the fire; and in a quarter of a year they will be eatable.</p>
+
+<span class="pagenum">128</span>
+<!-- png157 -->
+<hr class="above" />
+
+<h3><a name="cook1secIII" id="cook1secIII">Section III.</a></h3>
+
+<h3 class="subhead">
+The A-la-mode ways of dressing<br/>
+the Heads of any Beasts.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook1rec128a" id="cook1rec128a">
+To boil a Bullocks Cheek in the Italian way.</a></h5>
+
+<p><span class="firstletter">B</span>Reak the bones and steep the head
+in fair water, shift it, and scrape off the slime, let it lie thus in
+steep about twelve hours, then boil in fair water with some
+<i>Bolonia</i> sausage and a piece of interlarded bacon; the cheeks and
+the other materials being very tender boiled, dish it up and serve it
+with some flowers and greens on it, and mustard in saucers.</p>
+
+
+<h5><a name="cook1rec128b" id="cook1rec128b">
+To stew Bullocks Cheeks.</a></h5>
+
+<p>Take the Cheeks being well soaked or steeped, spit and half roast
+them, save the gravy, and put them into a pipkin with some claret-wine,
+gravy, and some strong broth, slic’t nutmeg, ginger, pepper, salt and
+some minced onions fried; stew it the space of two hours on a soft fire,
+and being finely stewed, serve it on carved sippets.</p>
+
+
+<h5><a name="cook1rec128c" id="cook1rec128c">
+Otherways.</a></h5>
+
+<p>Take out the bones, balls of the eyes, and the ruff of the mouth,
+steep it well in fair water and shift it often: being well cleans’d from
+the blood and slime, take it out of the water, wipe it dry, and season
+it with nutmeg, pepper,
+<span class="pagenum">129</span>
+<span class="folionum">L</span>
+<!-- png158 -->
+and salt, put them in an earthen pot one upon another, and put to them a
+pint of claret wine, a&nbsp;few whole cloves, a&nbsp;little fair water,
+and two three whole onions; close up the pot and bake it, it will ask
+six hours bakeing; being tender baked, serve it on toasts of fine
+manchet.</p>
+
+
+<h5><a name="cook1rec129a" id="cook1rec129a">
+Or thus.</a></h5>
+
+<p>Being baked or stewed, you may take out the bones and lay them close
+together, pour the liquor to them, and being cold slice them into
+slices, and serve them cold with mustard and sugar.</p>
+
+
+<h5><a name="cook1rec129b" id="cook1rec129b">
+To boil a Calves Head.</a></h5>
+
+<p>Take the head, skin, and all unflayed, scald it, and soak it in fair
+water a whole night or twelve hours, then take out the brains and boil
+them with some sage, parsley, or mint; being boil’d chop them small
+together, butter them and serve them in a dish with fine sippets about
+them, the head being finely cleansed, boil it in a clean cloth and close
+it up together again in the cloth; being boil’d, lay it one side by
+another with some fine slices of boil’d bacon, and lay some fine picked
+parsley upon it, with some borage or other flowers.</p>
+
+
+<h5><a name="cook1rec129c" id="cook1rec129c">
+To hash a Calves Head.</a></h5>
+
+<p>Take a calves head well steeped and cleansed from the blood and
+slime, boil it tender, then take it up and let it be through cold, cut
+it into dice-work, as also the brains in the same form, and some think
+slices interlarded bacon being first boil’d put some gooseberries to
+them, as also some gravy or juyce of lemon or orange, and some beaten
+butter; stew all together, and being finely stewed, dish it on carved
+sippets, and run it over with beaten butter.</p>
+
+
+<span class="pagenum">130</span>
+<!-- png159 -->
+<h5><a name="cook1rec130a" id="cook1rec130a">
+Otherways.</a></h5>
+
+<p>The head being boil’d and cold, slice <ins class="correction" title
+= "text reads ‘is’">it</ins> in to thin slices, with some onions and the
+brains in the same manner, then stew them in a pipkin with some gravy or
+strong mutton, broth, with nutmeg, some mushrooms, a&nbsp;little white
+wine and beaten butter; being well stewed together dish them on fine
+sippets, and garnish the meat with slic’t lemon or barberries.</p>
+
+
+<h5><a name="cook1rec130b" id="cook1rec130b">
+To souce a Calves Head.</a></h5>
+
+<p>First scald it and bone it, then steep it in fair water the space of
+six hour, dry it with a clean cloth, and season it with some salt and
+bruised garlick (or none) then roul it up in a collar, bind it close,
+and boil it in white wine, water, and salt; being boil’d keep it in that
+souce drink, and serve it in the collar, or slice it, and serve it with
+oyl, vinegar, and pepper. This dish is very rare, and to a good judgment
+scarce discernable.</p>
+
+
+<h5><a name="cook1rec130c" id="cook1rec130c">
+To roast a Calves head.</a></h5>
+
+<p>Take a calves head, cleave it and take out the brains, skins, and
+blood about it, then steep them and the head in fair warm water the
+space of four or five hours, shift them three or four times and cleanse
+the head; then boil the brains, &amp; make a pudding with some grated
+bread, brains, some beef-suet minced small, with some minced veal &amp;
+sage; season the pudding with some cloves, mace, salt, ginger, sugar,
+five yolks of eggs, &amp; saffron; fill the head with this pudding, then
+close it up and bind it fast with some packthread, spit it, and bind on
+the caul round the head with some of the pudding round about it, rost it
+&amp; save the gravy, blow off the fat, and put to the gravy; for the
+sauce a little white-wine, a&nbsp;slic’t nutmeg &amp; a&nbsp;piece of
+sweet butter, the juyce of an orange, salt, and sugar. Then
+<span class="pagenum">131</span>
+<span class="folionum">L2</span>
+<!-- png160 -->
+bread up the head with some grated bread; beaten cinamon, minced lemon
+peel, and a little salt.</p>
+
+
+<h5><a name="cook1rec131a" id="cook1rec131a">
+To roast a Calves Head with Oysters.</a></h5>
+
+<p>Split the head as to boil, and take out the brains washing them very
+well with the head, cut out the tongue, boil it a little, and blanch it,
+let the brains be parbol’d as well as tongue, then mince the brains and
+tongue, a&nbsp;little sage, oysters, beef-suet, very small; being finely
+minced, mix them together with three or four yolks of eggs, beaten
+ginger, pepper, nutmegs, grated bread, salt, and a little sack, if the
+brains and eggs make it not moist enough. This being done parboil the
+calves head a little in fair water, then take it up and dry it well in a
+cloth filling the holes where the brains and tongue lay with this
+farsing or pudding; bind it up close together, and spit it, then stuff
+it with oysters being first parboil’d in their own liquor, put them into
+a dish with minced tyme, parsley, mace, nutmeg, and pepper beaten very
+small; mix all these with a little vinegar, and the white of an egg,
+roul the oysters in it, and make little holes in the head, stuff it as
+full as you can, put the oysters but half way in, and scuer in them with
+sprigs of tyme, roast it and set the dish under it to save the gravy,
+wherein let there be oysters, sweet herbs minced, a&nbsp;little
+white-wine and slic’t nutmeg. When the head is roasted set the dish
+wherein the sauce is on the coals to stew a little, then put in a piece
+of butter, the juyce of an orange, and salt, beating it up together:
+dish the head, and put the sauce to it, and serve it up hot to the
+table.</p>
+
+
+<h5><a name="cook1rec131b" id="cook1rec131b">
+To bake a Calves Head in Pye or Pasty to eat hot or cold.</a></h5>
+
+<p>Take a calves head and cleave it, then cleanse it &amp; boil it, and
+being almost boil’d, take it up, &amp; take it from the bones as whole
+as you can, when it is cold stuff it with
+<span class="pagenum">132</span>
+<!-- png161 -->
+sweet herbs, yolks of raw eggs, both finely minced with some lard or
+beef-suet, and raw veal; season it with nutmeg, pepper, and salt, brake
+two or three raw eggs into it; and work it together, and stuff the
+cheeks: the Pie being made, season the head with the spices abovesaid,
+and first lay in the bottom of the Pie some thin slices of veal, then
+lay on the head, and put on it some more seasoning, and coat it well
+with the spices, close it up with some butter, and bake it, being baked
+liquor it with clarified butter, and fill it&nbsp;up.</p>
+
+<p>If you bake the aforesaid Pie to eat hot, give it but half the
+seasoning, and put some butter to it, with grapes, or gooseberries or
+<ins class="correction" title="text reads ‘barbeeries’">barberries</ins>; then close it up and bake it, being
+baked liquor it with gravy and butter beat up thick together; with the
+juyce of two oranges.</p>
+
+
+<h5><a name="cook1rec132a" id="cook1rec132a">
+To make a Calves-foot Pye, or Neats-foot Pie, or Florentine in a dish of
+Puff-Paste; but the other Pye in short paste, and the Dish of
+Puff.</a></h5>
+
+<p>Take two pair of calves feet, and boil them tender &amp; blanch them,
+being cold bone them &amp; mince them very small, and season them with
+pepper, nutmeg, cinamon, and ginger lightly, and a little salt, and a
+pound of currans, a&nbsp;quarter of a pound of dates, slic’t,
+<span class="leftfloat">
+<img src="images/pot1.png" width="133" height="95"
+alt="pot" />
+</span>
+a&nbsp;quarter of a pound of fine sugar, with a little rose-water
+verjuyce, &amp; stir all together in a dish or tray, and lay a little
+butter in the bottom of the Pie, &amp; lay on half the meat in the Pie;
+then have the marrow of three marrow-bones, and lay that on the meat in
+the Pie, and the other half of the meat on the marrow, &amp; stick some
+dates on the top of the meat &amp; close up the Pie, &amp; bake it,
+&amp; being half bak’t liquor it with butter, white-wine,
+<span class="pagenum">133</span>
+<span class="folionum">L3</span>
+<!-- png162 -->
+or verjuyce, and ice it, and set in the oven again till it be iced, and
+ice it with butter, rose-water, and sugar.</p>
+
+<p>Or you may bake them in halves with the bones in, and use for change
+some grapes, gooseberries, or barberries, with currans or without, and
+dates in halves, and large mace.</p>
+
+
+<h5><a name="cook1rec133a" id="cook1rec133a">
+To Stew a Calves-Head.</a></h5>
+
+<p>First boil it in fair water half an hour, then take it up and pluck
+it pieces, then put it into a pipkin with great oysters and some of the
+broth, which boil’d it, (if you have no stronger) a&nbsp;pint of
+white-wine or claret, a&nbsp;quarter of a pound of interlarded bacon,
+some blanched chesnuts, the yolks of three or four hard eggs cut into
+halves, sweet herbs minced, and a little horseradish-root scraped, stew
+all these an hour, then slice the brains (being parboil’d) and strew a
+little ginger, salt, and flower, you may put in some juyce of spinage,
+and fry them green with butter; then dish the meat, and lay the fried
+brains, oysters, chesnuts, half yolks of eggs, and sippet it, serve it
+up hot to the table.</p>
+
+
+<h5><a name="cook1rec133b" id="cook1rec133b">
+To hash a Calves Head.</a></h5>
+
+<p>Take a calves-head, boil it tender, and let it be through cold, then
+take one half and broil or roast it, do it very white and fair, then
+take the other half and slice it into thin slices, fry it with clarified
+butter fine and white, then put it in a dish a stewing with some sweet
+herbs, as rosemary, tyme, savory, salt, some white-wine or claret, some
+good roast mutton gravy, a&nbsp;little pepper and nutmeg; then take the
+tongue <ins class="correction" title="text reads ‘being being’">being</ins> ready boil’d, and a boil’d piece of interlarded
+bacon, slice it into thin slices, and fry it in a batter made of flower,
+eggs, nutmeg, cream, salt, and sweet herbs chopped small, dip the tongue
+&amp; bacon into the batter, then fry them &amp; keep them warm till
+dinner time, season
+<span class="pagenum">134</span>
+<!-- png163 -->
+the brains with nutmegs, sweet herbs minced small<ins class="punct"
+title="missing ,">, </ins>salt, and the yolks of three or four raw
+eggs, mince all together, and fry them in spoonfuls, keep them warm,
+then the stewed meat being ready dish it, and lay the broild side of the
+head on the stewed side, then garnish the dish with the fried meats,
+some slices of oranges, and run it over with beaten butter and juyce of
+oranges.</p>
+
+
+<h5><a name="cook1rec134a" id="cook1rec134a">
+To <ins class="correction" title="text reads ‘boil’">broil</ins> A
+Calves Head.</a></h5>
+
+<p>Take a calves head being cleft and cleansed, and also the brains,
+boil the head very white and fine, then boil the brains with some sage
+and other sweet herbs, as tyme and sweet marjoram, chop and boil them in
+a bag, being boil’d put them out and butter them with butter, salt, and
+vinegar, serve them in a little dish by themselves with fine thin
+sippits about them.</p>
+
+<p>Then broil the head, or toast it against the fire, being first salted
+and scotched with your knife, baste it with butter, being finely
+broil’d, bread it with fine manchet and fine flour, brown it a little
+and dish it on a sauce of gravy, minced capers; grated nutmeg, and a
+little beaten butter.</p>
+
+
+<h5><a name="cook1rec134b" id="cook1rec134b">
+To bake Lamb.</a></h5>
+
+<p>Season Lamb (as you may see in page <a href="#cook1rec209a">209</a>)
+with nutmegs, <ins class="correction" title="text reads ‘papper’">pepper</ins>, and salt, as you do veal, (in page <ins class ="correction" title="page number and ) missing in text"><a href="#cook1rec225a">225</a>)</ins> or as you do chickens, in pag. <a href="#cook1rec197a">197</a>, &amp; <a href="#cook1rec198a">198</a>. for hot or cold
+pies.</p>
+
+
+<h5><a name="cook1rec134c" id="cook1rec134c">
+To boil a Lambs Head in white broth.</a></h5>
+
+<p>Take a lambs head, cleave it, and take out the brains, then open the
+pipes of the appurtenances, and wash and soak the meat very clean, set
+it a boiling in fair water &amp; when it boils scum it, &amp; put in
+some large mace, whole cinamon, slic’t dates, some marrow, &amp; salt,
+&amp; when the heads is boil’d, dish it up on fine carved sippets, &amp;
+trim
+<span class="pagenum">135</span>
+<span class="folionum">L4</span>
+<!-- png164 -->
+the dish with scraping sugar: then strain six or seven yolks of eggs
+with sack or white-wine, and a ladleful of cream, put it into the broth,
+and give it a warm on the fire, stir it, and broth the head, then lay on
+the head some slic’t lemon, gooseberries, grapes, dates, and large
+mace.</p>
+
+
+<h5><a name="cook1rec135a" id="cook1rec135a">
+To stew a Lambs Head.</a></h5>
+
+<p>Take a lambs head, cleave it, and take out the brains, wash and pick
+the head from the slime and filth, and steep it in fair water, shift it
+twice in an hour, as also the appurtenances, then set it a boiling on
+the fire with some strong broth, and when it boils scum it, and put in a
+large mace or two, some capers, quarters of pears, a&nbsp;little white
+wine, some gravy, marrow, and some marigold flowers; being finely
+stewed, serve it on carved sippets, and broth it, lay on it slic’t
+lemon, and scalded gooseberries or barberries.</p>
+
+
+<h5><a name="cook1rec135b" id="cook1rec135b">
+To boil a Lambs Head otherways.</a></h5>
+
+<p>Make a forcing or pudding of the brains, being boil’d and cold cut
+them into bits, then mince a little veal or lamb with some beef-suet,
+and put to it some grated bread, nutmeg, pepper, salt, some sweet herbs
+minced, small, and three or four raw eggs, work all together, and fill
+the head with this pudding, being cleft, steeped, and after dried in a
+clean cloth, stew it in a stewing-pan or between two dishes with some
+strong broth; then take the remainder of this forcing or pudding, and
+make it into balls, put them a boiling with the head, and add some
+white-wine, a&nbsp;whole onion, and some slic’t<ins class="punct"
+title="missing ,">, </ins>pipins or pears, or square bits like dice,
+some bits of artichocks, sage-leaves, large mace, and lettice boil’d and
+quartered, and put in beaten butter; being finely stewed, dish it up on
+sippets, and put the balls and the other materials on it, broth it and
+run it over with beaten butter and lemon.</p>
+
+<span class="pagenum">136</span>
+<!-- png165 -->
+<hr class="above" />
+
+<h3><a name="cook1secIV" id="cook1secIV">Section IV.</a></h3>
+
+<h3 class="subhead long">
+The rarest Ways of dressing of all manner of Roast Meats, either of
+Flesh or Fowl, by Sea or land, with their Sauces that properly belong to
+them.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook1rec136a" id="cook1rec136a">
+Divers ways of breading or dredging of Meats and Fowl.</a></h5>
+
+<p>1. Grated bread and flower.</p>
+
+<p>2. Grated bread, and sweet herbs minced, and dried, or beat to
+powder, mixed with the bread.</p>
+
+<p>3. Lemon in powder, or orange peel mixt with bread and flower, minced
+small or in powder.</p>
+
+<p>4. Cinamon, bread, flour, sugar made fine or in powder.</p>
+
+<p>5. Grated bread, Fennil seed, coriander-seed, cinamon, and sugar.</p>
+
+<p>6. For pigs, grated bread, flour, nutmeg, ginger, pepper, sugar; but
+first baste it with the jucye of lemons, or oranges, and the yolks of
+eggs.</p>
+
+<p>7. Bread, sugar, and salt mixed together.</p>
+
+
+<h5><a name="cook1rec136b" id="cook1rec136b">
+Divers Bastings for roast Meats.</a></h5>
+
+<p>1. Fresh butter.</p>
+
+<p>2. Clarified suet.</p>
+
+<p>3. Claret wine, with a bundle of sage, rosemary, tyme, and parsley,
+baste the mutton with these herbs and wine.</p>
+
+<p>4. Water and salt.</p>
+
+<span class="pagenum">137</span>
+<!-- png166 -->
+<p>5. Cream and melted butter, thus flay’d pigs commonly.</p>
+
+<p>6. Yolks of eggs, juyce of oranges and biskets, the meat being almost
+rosted, comfits for some fine large fowls, as a peacock, bustard, or
+turkey.</p>
+
+<h5><a name="cook1rec137a" id="cook1rec137a">
+To roast a shoulder of Mutton in a most excellent new way with Oysters
+and other materials.</a></h5>
+
+<p>Take three pints of great oysters and parboil them in their own
+liquor, then put away the liquor and wash them with some white-wine,
+then dry them with a clean cloth and season them with nutmeg and salt,
+then stuff the shoulder, and lard it with some anchoves; being clean
+washed spit it, and lay it to the fire, and baste it with white or
+claret wine, then take the bottoms of six artichocks, pared from the
+leaves and boil’d tender, then take them out of the liquor and put them
+into beaten butter, with the marrow of six marrow-bones, and keep them
+warm by a fire or in an oven, then put to them some slic’d nutmeg, salt,
+the gravy of a leg of roast mutton, the juyce of two oranges, and some
+great oysters a pint, being first parboil’d, and mingle with them a
+little musk or ambergreese; then dish up the shoulder of mutton, and
+have a sauce made for it of gravy which came from the roast shoulder of
+mutton stuffed with oysters, and anchovies, blow off the fat, then put
+to the gravy a little white-wine, some oyster liquor, a&nbsp;whole
+onion, and some stript tyme, and boil up the sauce, then put it in a
+fair dish, and lay the shoulder of mutton on it, and the bottoms of the
+artichocks round the dish brims, and put the marrow and the oysters on
+the artichoke bottoms, with some slic’t lemon on the shoulder of mutton,
+and serve it up hot.</p>
+
+
+<h5><a name="cook1rec137b" id="cook1rec137b">
+To roast a Shoulder of Mutton with Oysters otherways.</a></h5>
+
+<p>Take great oysters, and being opened, parboil them in
+<span class="pagenum">138</span>
+<!-- png167 -->
+their own liquor, beard them and wash them in some vinegar, then wipe
+them dry, and put to them grated nutmeg, pepper, some broom-buds, and
+two or three anchoves; being finely cleansed, washed, and cut into
+little bits, the yolk of a raw egg or two dissolved, some salt,
+a&nbsp;little samphire cut small, and mingle all together, then stuff
+the shoulder, roast it, and baste it with sweet butter, and being
+roasted make sauce with the gravy, white wine, oyster liquor, and some
+oysters, then boil the sauce up and blow off the fat, beat it up thick
+with the yolk of an egg or two and serve the shoulder up hot with the
+sauce, and some slic’t lemon on&nbsp;it.</p>
+
+
+<h5><a name="cook1rec138a" id="cook1rec138a">
+Otherways.</a></h5>
+
+<p>The oysters being opened parboil them in their liquor, beard them and
+wipe them dry, being first washed out of their own liquor with some
+vinegar, put them in a dish with some time, sweet marjoram, nutmeg, and
+lemon-peel all minced very small, but only the oysters whole, and a
+little salt, and mingle all together, then make little holes in the
+upper side of the mutton, and fill them with this composition. Roast the
+shoulder of mutton, and baste it with butter, set a dish under it to
+save the gravy that drippeth from it; then for the sauce take some of
+the oysters, and a whole onion, stew them together with some of the
+oyster-liquor they were parboil’d in, and the gravy that dripped from
+the shoulder, (but first blow off the fat) and boil up all together
+pretty thick, with the yolk of an egg, some verjuyce, the slice of an
+orange; and serve the mutton on it hot.</p>
+
+<p>Or make sauce with some oysters being first parboil’d in their
+liquor, put to them some mutton gravy, oyster-liquor, a&nbsp;whole
+onion, a&nbsp;little white-wine, and large mace, boil it up and garnish
+the dish with barberries, slic’t lemon, large mace and oysters.</p>
+
+<span class="pagenum">139</span>
+<!-- png168 -->
+<p>Othertimes for change make sauce with capers, great oysters, gravy,
+a&nbsp;whole onion, claret-wine, nutmeg, and the juyce of two or three
+oranges beaten up thick with some butter and salt.</p>
+
+
+<h5><a name="cook1rec139a" id="cook1rec139a">
+To roast a Shoulder of Mutton with Oysters.</a></h5>
+
+<p>Take a shoulder of mutton and rost it, then make sauce with some
+gravy, claret-wine, pepper, grated nutmeg, slic’t lemon, and broom-buds,
+give it a warm or two, then dish the mutton, and put the sauce to it,
+and garnish it with barberries, and slic’t lemon.</p>
+
+
+<h5><a name="cook1rec139b" id="cook1rec139b">
+To roast a Chine of Mutton either plain or with divers stuffings,
+lardings and sauces.</a></h5>
+
+<p>First lard it with lard, or lemon peel cut like lard, or with
+orange-peel, stick here and there a clove, or in place of cloves, tops
+of rosemary, tyme, sage, winter-savory or sweet marjoram, baste it with
+butter, and make sauce with mutton-gravy, and nutmeg, boil it up with a
+little claret and the juyce of an orange, and rub the dish you put it in
+with a clove of garlick.</p>
+
+<p>Or make a sauce with pickled or green cucumbers slic’t and boil’d in
+strong broth or gravy; with some <ins class="punct" title=", for ’">slic’t</ins> onions, an anchove or two, and some grated nutmeg, stew
+them well together, and serve the mutton with it hot.</p>
+
+
+<h5><a name="cook1rec139c" id="cook1rec139c">
+Divers Sauces for roast Mutton.</a></h5>
+
+<p>1. Gravy, capers, samphire, and salt, and stew them well
+together.</p>
+
+<p>2. Watter, onion, claret-wine, slic’t nutmeg and gravy
+boiled&nbsp;up.</p>
+
+<p>3. Whole onions stewed in strong broth or gravy, white-wine, pepper,
+pickled capers, mace, and three or four slices of a lemon.</p>
+
+<span class="pagenum">140</span>
+<!-- png169 -->
+<p>4. Mince a little roast mutton hot from the spit, and add to it some
+chopped parsley and onions, verjuyce or vinegar, ginger, and pepper;
+stew it very tender in a pipkin, and serve it under any joynt with some
+gravy of mutton.</p>
+
+<p>5. Onions, oyster-liquor, claret, capers, or broom-buds, gravy,
+nutmeg, and salt boiled together.</p>
+
+<p>6. Chop’t parsley, verjuyce, <ins class="correction" title="text reads ‘buttter’">butter</ins>, sugar, and gravy.</p>
+
+<p>7. Take vinegar, butter, and currans, put them in a pipkin with sweet
+herbs finely minced, the yolks of two hard eggs, and two or three slices
+of the brownest of the leg, mince it also, some cinamon, ginger, sugar,
+and salt.</p>
+
+<p>8. Pickled capers, and gravy, or gravy, and samphire, cut an inch
+long.</p>
+
+<p>9. Chopped parsley and vinegar.</p>
+
+<p>10. Salt, pepper, and juyce of oranges.</p>
+
+<p>11. Strained prunes, wine, and sugar.</p>
+
+<p>12. White-wine, gravy, large mace, and butter thickned with two or
+three yolks of eggs.</p>
+
+
+<h5><a name="cook1rec140a" id="cook1rec140a">
+Oyster Sauce.</a></h5>
+
+<p>13. Oyster-liquor and gravy boil’d together, with eggs and verjuyce
+to thicken it, then juyce of orange, and slices of lemon over all.</p>
+
+<p>14. Onions chipped with sweet herbs, vinegar, gravy and salt boil’d
+together.</p>
+
+
+<h4 class="long">
+To roast Veal divers ways with many excellent farsings, Puddings and
+Sauces, both in the French, Italian, and English fashion.</h4>
+
+<h5><a name="cook1rec140b" id="cook1rec140b">
+To make a Pudding in a Breast of Veal.</a></h5>
+
+<p>Open the lower end with a sharp knife close between the skin and the
+ribs, leave hold enough of the flesh on both sides, that you may put in
+your hand between the
+<span class="pagenum">141</span>
+<!-- png170 -->
+ribs, and the skin; then make a pudding of grated white bread, two or
+three yolks of eggs, a&nbsp;little cream, clean washt currans pick’t and
+dried, rose-water, cloves, and mace fine beaten, a&nbsp;little saffron,
+salt, beef-suet minced fine, some slic’t dates and sugar; mingle all
+together, and stuff the breast with it, make the pudding pretty stiff,
+and prick on the sweetbread wrapped in the caul, spit it and roast it;
+then make sauce with some claret-wine, grated nutmeg, vinegar, butter,
+and two or three slices of orange, and boil it up, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec141a" id="cook1rec141a">
+To roast a Breast of Veal otherways.</a></h5>
+
+<p>Parboil it, and lard it with small lard all over, or the one half
+with lard; and the other with lemon-peel, sage-leaves, or any kind of
+sweet herbs; spit it and roast it, and baste it with sweet butter, and
+being roasted, bread it with grated bread, flower, and salt; make sauce
+with gravy, juyce of oranges, and slic’t lemons laid on&nbsp;it.</p>
+
+
+<h5><a name="cook1rec141b" id="cook1rec141b">
+Or thus.</a></h5>
+
+<p>Make stuffing or farsing with a little minced veal, and some tyme
+minced, lard, or fat bacon, a&nbsp;few cloves and mace beaten, salt, and
+two or three yolks of eggs; mingle them all together, and fill the
+breast, scuer it up with a prick or scuer, then make little puddings of
+the same stuff you stuffed the breast, and having spitted the breast,
+prick upon it those little puddings, as also the sweetbreads, roast all
+together, and baste them with good sweet butter, being finely roasted,
+make sauce with juyce of oranges and lemons.</p>
+
+
+<h5><a name="cook1rec141c" id="cook1rec141c">
+To roast a Loyn of Veal.</a></h5>
+
+<p>Spit it and lay it to the fire, baste it with sweet butter, then set
+a dish under it with some vinegar, two or three sage-leaves, and two or
+three tops of rosemary and
+<span class="pagenum">142</span>
+<!-- png171 -->
+tyme; let the gravy drop on them, and when the veal is finely roasted,
+give the herbs and gravy a warm or two on the fire, and serve it under
+the veal.</p>
+
+
+<h5><a name="cook1rec142a" id="cook1rec142a">
+Another Sauce for a Loin of Veal.</a></h5>
+
+<p>All manner of sweet herbs minced very small, the yolks of two or
+three hard eggs minced very small, and boil them together with a few
+currans, a&nbsp;little grated bread, beaten cinamon, sugar, <ins class ="correction" title="text reads ‘aud’">and</ins> a&nbsp;whole clove or
+two, dish the veal on this sauce, with two or three slices of an
+orange.</p>
+
+
+<h5><a name="cook1rec142b" id="cook1rec142b">
+To roast Olives on a Leg of Veal.</a></h5>
+
+<p>Cut a leg of veal into thin <ins class="correction" title="text reads ‘slies’">slices</ins>, and hack them with the back of a knife;
+then strew on them a little salt, grated nutmeg, sweet herbs finely
+minced, and the yolks of some herd eggs minced also, grated bread,
+a&nbsp;little beef-suet minced, currans, and sugar, mingle all together,
+and strew it on the olives, then roul it up in little rouls, spit them
+and roul the caul of veal about them, roast them and baste them in sweet
+butter; being roasted, make sauce with some of the stuffing, verjuyce,
+the gravy that drops from them, and some sugar, and serve the olives
+on&nbsp;it.</p>
+
+
+<h5><a name="cook1rec142c" id="cook1rec142c">
+To roast a Leg or Fillet of Veal.</a></h5>
+
+<p>Take it and stuff it with beef-suet, seasoned with nutmeg, salt, and
+the yolks of two or three raw eggs, mix them with suet, stuff it and
+roast it; then make sauce with the gravy that dripped from it, blow off
+the fat, and give it two or <ins class="correction" title="text reads ‘the’">three</ins> warms on the fire, and put to it the juyce of
+two or three oranges.</p>
+
+
+<h5><a name="cook1rec142d" id="cook1rec142d">
+To roast Veal in pieces.</a></h5>
+
+<p>Take a leg of veal, and cut it into square pieces as big
+<span class="pagenum">143</span>
+<!-- png172 -->
+as a hens egg, season them with pepper, salt, some beaten cloves, and
+fennil-seed; then spit them with slices of bacon between every piece;
+being spitted, put the caul of the veal about them and roast them, then
+make the sauce of the gravy and the juyce of oranges. Thus you may do of
+veal sweet-breads, and lamb-stones.</p>
+
+
+<h5><a name="cook1rec143a" id="cook1rec143a">
+To roast Calves Feet.</a></h5>
+
+<p>First boil them tender and blanch them, and being cold lard them
+thick with small lard, then spit them on a small spit and roast them,
+serve them with a sauce made of vinegar, cinamon, sugar, and butter.</p>
+
+
+<h5><a name="cook1rec143b" id="cook1rec143b">
+To roast a Calves Head with Oysters.</a></h5>
+
+<p>Take a Calves head and cleave it, take out the brains and wash them
+very well with the head, cut out the tongue, and boil, blanch, and
+parboil the brains, as also the head and tongue; then mince the brain
+<ins class="correction" title="word missing">and</ins> tongue with a
+little sage, oysters, marrow, or beef-suet very small, mix with it three
+or four yolks of eggs, beaten ginger, pepper, nutmeg, grated bread,
+salt, and a little sack, this being done, then take the calves head, and
+fill it with this composition where the brains and tongue lay: bind it
+up close together, spit it, and stuff it with oysters, compounded with
+nutmeg, mace, tyme, graded bread, salt, and pepper: Mix all these with a
+little vinegar, and the white of an egg, and roul the oysters in it;
+stuff the head with it as full as you can, and roast it thorowly, <ins
+class="correction" title="text reads ‘seetting’">setting</ins>
+a&nbsp;dish under it to catch the gravy, wherein let there be oysters,
+sweet herbs minced, a&nbsp;little white wine and slic’t nutmeg; when the
+head is roasted, set the dish wherein the sauce is on the coals to stew
+a little, then put in a peice of butter, the juyce of an orange, and
+salt, beating it up thick together, dish the head, and put the sauce to
+it, and serve it hot to the table.</p>
+
+
+<span class="pagenum">144</span>
+<!-- png173 -->
+<h5><a name="cook1rec144a" id="cook1rec144a">
+Several Sauces for roast Veal.</a></h5>
+
+<p>1. Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.</p>
+
+<p>2. Juyce of orange, gravy, nutmeg, and slic’t lemon on&nbsp;it.</p>
+
+<p>3. Vinegar and butter.</p>
+
+<p>4. All manner of sweet herbs chopped small with the yolks of two or
+three eggs, and boil them in vinegar, butter, a&nbsp;few bread crumbs,
+currans, beaten cinamon, sugar, and a whole clove or two, put it under
+the veal, with slices of orange and lemon about the dish.</p>
+
+<p>5. Claret sauce, of boil’d carrots, and boil’d quinces stamped and
+strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and verjuyce,
+boil’d to an indifferent height or thickness, with a few whole
+cloves.</p>
+
+
+<h5><a name="cook1rec144b" id="cook1rec144b">
+To roast red Deer.</a></h5>
+
+<p>Take a side, or half hanch, and either lard them with small lard, or
+stick them with cloves; but parboil them before you lard them, then spit
+and roast them.</p>
+
+
+<h5><a name="cook1rec144c" id="cook1rec144c">
+Sauces for red Deer.</a></h5>
+
+<p>1. The gravy and sweet herbs chopped small and boil’d together, or
+the gravy only.</p>
+
+<p>2. The juyce of oranges or lemons, and gravy.</p>
+
+<p>3. A Gallendine sauce made with strained bread, vinegar, claret wine,
+cinamon, ginger, and sugar; strain it, and being finely beaten with the
+spices boil it up with a few whole cloves and a sprig of rosemary.</p>
+
+<p>4. White bread boil’d in water pretty thick without spices, and put
+to it some butter, vinegar, and sugar.</p>
+
+<p>If you will stuff or farse any venison, stick them with rosemary,
+tyme, savory, or cloves, or else with all manner
+<span class="pagenum">145</span>
+<span class="folionum">M</span>
+<!-- png174 -->
+of sweet herbs, minced with beef-suet, lay the caul over the side or
+half hanch, and so roast&nbsp;it.</p>
+
+
+<h5><a name="cook1rec145a" id="cook1rec145a">
+To roast pork with the Sauces belonging to it.</a></h5>
+
+<p>Take a chine of Pork, draw it with sage on both sides being first
+spitted, then roast it; thus you may do of any other Joynt, whether
+Chine, Loyn, Rack, Breast, or spare-rib, or Harslet of a bacon hog,
+being salted a night of two.</p>
+
+
+<h5><a name="cook1rec145b" id="cook1rec145b">
+Sauces.</a></h5>
+
+<p>1. Gravy, chopped sage, and onions boil’d together with some
+pepper.</p>
+
+<p>2. Mustard, vinegar, and pepper.</p>
+
+<p>3. Apples pared, quartered, and boil’d in fair water, with some sugar
+and butter.</p>
+
+<p>4. Gravy, onions, vinegar, and pepper.</p>
+
+
+<h4><a name="cook1roast_pigs" id="cook1roast_pigs">
+To roast Pigs divers ways with their different sauces.</a></h4>
+
+<h5><a name="cook1rec145c" id="cook1rec145c">
+To roast a Pig with the hair on.</a></h5>
+
+<p>Take a pig and draw out his intrails or guts, liver and lights, draw
+him very clean at vent, and wipe him, cut off his feet, truss him, and
+prick up the belly close, spit it, and lay it to the fire, but scorch it
+not, being a quarter roasted, the skin will rise up in blisters from the
+flesh; then with your knife or hands pull off the skin and hair, and
+being clean flayed, cut slashes down to the bones, baste it with butter
+and cream, being but warm, then bread it with grated white bread,
+currans, sugar, and salt mixed together, and thus apply basting upon
+dregging, till the body be covered an inch thick; then the meat being
+throughly roasted, draw it and serve it up whole, with sauce made of
+wine-vinegar, whole cloves, cinamon, and sugar boiled to a syrrup.</p>
+
+
+<span class="pagenum">146</span>
+<!-- png175 -->
+<h5><a name="cook1rec146a" id="cook1rec146a">
+Otherways.</a></h5>
+
+<p>You may make a pudding in his belly, with grated bread, and some
+sweet herbs minced small, <ins class="correction" title="text reads ‘a&nbsp;litlte’">little</ins> beef-suet also minced, two or three yolks
+of raw eggs, grated nutmeg, sugar, currans, cream, salt, pepper,
+<i>&amp;c.</i> Dredge it or bread it with flower, bread, sugar, cinamon
+slic’t nutmeg.</p>
+
+
+<h5><a name="cook1rec146b" id="cook1rec146b">
+To dress a Pig the French way.</a></h5>
+
+<p>Take and spit it, the Pig being scalded and drawn, and lay it down to
+the fire, and when the Pig is through warm, take off the skin, and cut
+it off the spit, and divide it into twenty pieces, more or less, (as you
+please) then take some white-wine, and some strong broth, and stew it
+therein with an onion or two minc’t very small, and some stripped tyme,
+some pepper, grated nutmeg, and two or three anchoves, some elder
+vinegar, a&nbsp;little butter, and some gravy if you have it; dish it up
+with the same liquor it was stewed in, with some French bread in slices
+under it, with oranges, and lemons upon&nbsp;it.</p>
+
+
+<h5><a name="cook1rec146c" id="cook1rec146c">
+To roast a Pig the plain way.</a></h5>
+
+<p>Scald and draw it, wash it clean, and put some sage in the belly,
+prick it up, and spit it, roast it and baste with butter, and salt it;
+being roasted fine and crisp, make sauce with chopped sage and currans
+well boil’d in vinegar and fair water, then put to them the gravy of the
+Pig, a&nbsp;little grated bread, the brains, some barberries, and sugar,
+give these a warm or two, and serve the Pig on this sauce with a little
+beaten butter.</p>
+
+
+<h5><a name="cook1rec146d" id="cook1rec146d">
+To roast a Pig otherways.</a></h5>
+
+<p>Take a Pig, scald and draw it, then mince some sweet herbs, either
+sage or penny-royal, and roul it up in a ball
+<span class="pagenum">147</span>
+<span class="folionum">M2</span>
+<!-- png176 -->
+with some butter, prick it up in the pigs belly and roast him; being
+roasted, make sauce with butter, vinegar, the brains, and some
+barberries.</p>
+
+
+<h5><a name="cook1rec147a" id="cook1rec147a">
+Otherways.</a></h5>
+
+<p>Draw out his bowels, and flay it but only the head-truss the head
+looking over his back; and fill his belly with a pudding made of grated
+bread, nutmeg, a&nbsp;little minced beef-suet, two or three yolks of raw
+eggs, salt, and three or four spoonfuls of good cream, fill his belly
+and prick it up, roast it and baste it with yolks of eggs; being
+roasted, wring on the juyce of a lemon, and bread it with grated bread,
+pepper, nutmeg, salt, and ginger, bread it quick with the bread and
+spices.</p>
+
+<p>Then make sauce with vinegar, butter, and the yolks of hard eggs
+minced, boil them together with the gravy of the Pig, and serve it on
+this sauce.</p>
+
+
+<h5><a name="cook1rec147b" id="cook1rec147b">
+To roast Hares with their several stuffings and sauces.</a></h5>
+
+<p>Take a hare, flay it, set it, and lard it with small lard, stick it
+with cloves, and make a pudding in his belly with grated bread, grated
+nutmeg, beaten cinamon, salt, currans, eggs, cream, and sugar; make it
+good, and stiff, fill the hare and roast it: if you would have the
+pudding green, put juyce of spinage, if yellow, saffron.</p>
+
+<h5><a name="cook1rec147c" id="cook1rec147c">
+Sauce.</a></h5>
+
+<p>Beaten cinamon, nutmeg, ginger, pepper, boil’d prunes, and currans
+strained, muskefied bisket-bread, beaten into powder, sugar, and cloves,
+all boiled up as thick as water-grewel.</p>
+
+
+<h5><a name="cook1rec147d" id="cook1rec147d">
+To roast a Hare with the skin on.</a></h5>
+
+<p>Draw a hare (that is, the bowels out of the body) wipe it clean, and
+make a farsing or stuffing of all manner
+<span class="pagenum">148</span>
+<!-- png177 -->
+of sweet herbs, as tyme, winter-savory, sweet Marjoram, and parsley,
+mince them very small, and roul them in some butter, make a ball
+thereof, and put it in the belly of the hare, prick it up close, and
+roast it with the skin and hair on it, baste it with butter, and being
+almost roasted flay off the skin, and stick a few cloves on the hare;
+bread it with fine grated manchet, flower, and cinamon, bread it good
+and thick, froth it up, and dish it on sauce made of grated bread,
+claret-wine, wine-vinegar, cinamon, ginger, sugar, and barberries, boil
+it up to an indifferency.</p>
+
+
+<h5><a name="cook1rec148a" id="cook1rec148a">
+Several Sauces belonging to Rabits.</a></h5>
+
+<p>1. Beaten butter, and rub the dish with a clove of garlick.</p>
+
+<p>2. Sage and parsley minced, roul it in a ball with some butter, and
+fill the belly with this stuffing.</p>
+
+<p>3. Beaten butter with lemon and pepper.</p>
+
+<p>4. In the French fashion, onions minced small and fried, and mingled
+with mustard and pepper.</p>
+
+<p>5. The rabits being roasted, wash the belly with the gravy of mutton,
+and add to it a slice or two of lemon.</p>
+
+
+<h5><a name="cook1rec148b" id="cook1rec148b">
+To roast Woodcocks in the English Fashion.</a></h5>
+
+<p>First pull and draw them, then being washt and trust, roast them,
+baste them with butter, and save the gravy, then broil toasts and butter
+them; being roasted, bread them with bread and flower, and serve them in
+a clean dish on the toast and gravy.</p>
+
+
+<h5><a name="cook1rec148c" id="cook1rec148c">
+Otherways in the French Fashion.</a></h5>
+
+<p>Being new and fresh kil’d that day you use them, pull, truss, &amp;
+lard them with a broad piece of lard or bacon pricked over the breast:
+being roasted, serve them on broil’d toast, put in verjuyce, or the
+juyce of orange with the gravy, and warmed on the fire.</p>
+
+<span class="pagenum">149</span>
+<span class="folionum">M3</span>
+<!-- png178 -->
+<p>Or being stale, draw them, and put a clove or two in the bellies,
+with a piece of bacon.</p>
+
+
+<h5><a name="cook1rec149a" id="cook1rec149a">
+To roast a Hen or Pullet.</a></h5>
+
+<p>Take a Pullet or Hen full of eggs, draw it and roast it; being
+roasted break it up, and mince the brauns in thin slices, save the wings
+whole, or not mince the brauns, and leave the rump with the legs whole;
+stew all in the gravy and a little salt.</p>
+
+<p>Then have a minced lemon, and put it into the gravy, dish the minced
+meat in the midst of the dish, and the thighs, wings, and rumps about
+it. Garnish the dish, with oranges and lemons quartered, and serve them
+up covered.</p>
+
+
+<h5><a name="cook1rec149b" id="cook1rec149b">
+Sauce with Oysters and Bacon.</a></h5>
+
+<p>Take Oysters being parboil’d and clenged from the grunds, mingle them
+with pepper, salt, beaten nutmeg, time, and sweet marjoram, fill the
+Pullets belly, and roast it, as also two or three ribs of interlarded
+bacon, serve it in two pieces into the dish with the pullet; then make
+sauce of the gravy, some of the oysters liquor, oysters and juice of
+oranges boil’d together, take some of the oysters out of the pullets
+belly, and lay on the breast of it, then put the sauce to it with slices
+of lemon.</p>
+
+
+<h5><a name="cook1rec149c" id="cook1rec149c">
+Sauce for Hens or Pullets to prepare them to roast.</a></h5>
+
+<p>Take a pullet, or hen, if lean, lard it, if fat, not; or lard either
+fat or lean with a piece or slice of bacon over it, and a peice of
+interlarded bacon in the belly, seasoned with nutmeg, and pepper, and
+stuck with cloves.</p>
+
+<p>Then for the sauce take the yolks of six hard eggs minced small, put
+to them white-wine, or wine vinegar, butter, and the gravy of the hen,
+juyce of orange, pepper, salt, and if you please add thereto
+mustard.</p>
+
+
+<span class="pagenum">150</span>
+<!-- png179 -->
+<h5><a name="cook1rec150a" id="cook1rec150a">
+Several other Sauces for roast Hens.</a></h5>
+
+<p>1. Take beer, salt, the yolks of three hard eggs, minced small,
+grated bread, three or four spoonfuls of gravy; and being almost boil’d,
+put in the juyce of two or three oranges, slices of a lemon and orange,
+with lemon-peel shred small.</p>
+
+<p>2. Beaten butter with juice of lemon or orange, white or claret
+wine.</p>
+
+<p>3. Gravy and claret wine boil’d with a piece of an onion, nutmeg, and
+salt, serve it with the slices of orange or lemons, or the juyce in the
+sauce.</p>
+
+<p>4. Or with oyster-liquor, an anchove or two, nutmeg, and gravy, and
+rub the dish with a clove of garlick.</p>
+
+<p>5. Take the yolks of hard eggs and lemon peel, mince them very small,
+and stew them in white-wine, salt, and the gravy of the fowl.</p>
+
+
+<h5><a name="cook1rec150b" id="cook1rec150b">
+Several Sauces for roast Chickens.</a></h5>
+
+<p>1. Gravy, and the juyce or slices of orange.</p>
+
+<p>2. Butter, verjuyce, and gravy of the chicken, or mutton gravy<ins
+class="punct" title=", for .">.&nbsp;</ins></p>
+
+<p>3. Butter and vinegar boil’d together, put to it a little sugar, then
+make thin sops of bread, lay the roast chicken on them, and serve them
+up hot.</p>
+
+<p>4. Take sorrel, wash and stamp it, then have thin slices of manchet,
+put them in a dish with some vinegar, strained sorrel, sugar, some
+gravy, beaten cinamon, beaten butter, and some slices of orange or
+lemon, and strew thereon some cinamon and sugar.</p>
+
+<p>5. Take slic’t oranges, and put to them a little white wine,
+rose-water, beaten mace, ginger, some sugar, and butter; set them on a
+chafing dish of coals and stew them; then have some slices of manchet
+round the dish finely
+<span class="pagenum">151</span>
+<span class="folionum">M4</span>
+<!-- png180 -->
+carved, and lay the chickens being roasted on the sauce.</p>
+
+<p>6. Slic’t onions, claret wine, gravy, and salt boil’d&nbsp;up.</p>
+
+
+<h5><a name="cook1rec151a" id="cook1rec151a">
+Sauces for roast Pigeons or Doves.</a></h5>
+
+<p>1. Gravy and juyce of orange.</p>
+
+<p>2. Boil’d parsley minced, and put amongst some butter and vinegar
+beaten up thick.</p>
+
+<p>3. Gravy, claret wine, and an onion stewed together, with a little
+salt.</p>
+
+<p>4. Vine-leaves roasted with the Pigeons minced and put in claret-wine
+and salt, boil’d together, some butter and gravy.</p>
+
+<p>5. Sweet butter and juyce of orange beat together, and made
+thick.</p>
+
+<p>6. Minced onions boil’d in claret wine almost dry, then put to it
+nutmeg, sugar, gravy of the fowl, and a little pepper.</p>
+
+<p>7. Or gravy of the Pigeons only.</p>
+
+
+<h5><a name="cook1rec151b" id="cook1rec151b">
+Sauces for all manner of roast Land-Fowl, as Turkey, Bustard, Peacock,
+Pheasant, Partridge, <i>&amp;c.</i></a></h5>
+
+<p>1. Slic’t onions being boil’d, stew them in some water, salt, pepper,
+some grated bread, and the gravy of the fowl.</p>
+
+<p>2. Take slices of white-bread and boil them in fair water with two
+whole onions, some gravy, half a grated nutmeg, and a little salt;
+strain them together through a strainer, and boil it up as thick as
+water grewel; then add to it the yolks of two eggs dissolved with the
+juyce of two oranges, <i>&amp;c.</i></p>
+
+<p>3. Take thin slices of manchet, a little of the fowl, some sweet
+butter, grated nutmeg, pepper, and salt; stew all together, and being
+stewed, put in a lemon minced with the peel.</p>
+
+<p>4. Onions slic’t and boil’d in fair water, and a little salt,
+<span class="pagenum">152</span>
+<!-- png181 -->
+a few bread crumbs beaten, pepper, nutmeg, three spoonful of white wine,
+and some lemon-peel finely minced, and boil’d all together: being almost
+boil’d put in the juyce of an orange, beaten butter, and the gravy of
+the fowl.</p>
+
+<p>5. Stamp small nuts to a paste, with bread, nutmeg<ins class ="punct" title="missing ,">, </ins>pepper, saffron, cloves, juyce of
+orange, and strong broth, strain and boil them together pretty
+thick.</p>
+
+<p>6. Quince, prunes, currans, and raisins, boil’d, muskefied bisket
+stamped and strained with white wine, rose vinegar, nutmeg, cinamon,
+cloves, juyce of oranges and sugar, and boil it not too thick.</p>
+
+<p>7. Boil carrots and quinces, strain them with rose vinegar, and
+verjuyce, sugar, cinamon, pepper, and nutmeg, boil’d with a few whole
+cloves, and a little musk.</p>
+
+<p>8. Take a manchet, pare off the crust and slice it, then boil it in
+fair water, and being boil’d some what thick put in some white wine,
+wine vinegar, rose, or elder vinegar, some sugar and butter,
+<i>&amp;c.</i></p>
+
+<p>9. Almond-paste and crumbs of manchet, stamp them together with some
+sugar, ginger, and salt, strain them with grape-verjuyce, and juyce of
+oranges; boil it pretty thick.</p>
+
+
+<h5><a name="cook1rec152a" id="cook1rec152a">
+Sauce for a stubble or fat Goose.</a></h5>
+
+<p>1. The Goose being scalded, drawn, and trust, put a handful of salt
+in the belly of it, roast it, and make sauce with sowr apples slic’t,
+and boil’d in beer all to mash, then put to it sugar and beaten butter.
+Sometime for veriety add barberries and the gravy of the fowl.</p>
+
+<p>2. Roast sowr apples or pippins, strain them, and put to them
+vinegar, sugar, gravy, barberries, grated bread, beaten cinamon,
+mustard, and boil’d onions strained and put to&nbsp;it.</p>
+
+
+<span class="pagenum">153</span>
+<!-- png182 -->
+<h5><a name="cook1rec153a" id="cook1rec153a">
+Sauces for a young stubble Goose.</a></h5>
+
+<p>Take the liver and gizzard, mince it very small with some beets,
+spinage, sweet herbs, sage, salt, and some minced lard; fill the belly
+of the goose, and sow up the rump or vent, as also the neck; roast it,
+and being roasted, take out the farsing and put it in a dish, then add
+to it the gravy of the goose, verjuyce, and pepper, give it a warm on
+the fire, and serve it with this sauce in a clean dish.</p>
+
+<p>The French sauce for a goose is butter, mustard, sugar, vinegar, and
+barberries.</p>
+
+
+<h5><a name="cook1rec153b" id="cook1rec153b">
+Sauce for a Duck.</a></h5>
+
+<p>Onions slic’t and carrots cut square like dice, boil’d in white-wine,
+strong broth, some gravy, minced parsley, savory chopped, mace, and
+butter; being well stewed together, it will serve for divers wild fowls,
+but most proper for water fowl.</p>
+
+
+<h5><a name="cook1rec153c" id="cook1rec153c">
+Sauces for Duck and Mallard in the French fashion.</a></h5>
+
+<p>1. Vinegar and sugar boil’d to a syrrup, with two or three cloves,
+and cinamon, or cloves only.</p>
+
+<p>2. Oyster liquor, gravy of the fowl, whole onions boil’d in it,
+nutmeg, and anchove. If lean, farse and lard them.</p>
+
+
+<h5><a name="cook1rec153d" id="cook1rec153d">
+Sauces for any kind of roast Sea Fowl, as Swan, Whopper, Crane,
+Shoveler, Hern, Bittern, or Geese.</a></h5>
+
+<p>Make a gallendine with some grated bread, beaten cinamon, and ginger,
+a&nbsp;quartern of sugar, a&nbsp;quart of claret wine, a&nbsp;pint of
+wine vinegar, strain the aforesaid materials and boil them in a skillet
+with a few whole cloves; in the boiling stir it with a spring of
+rosemary, add a little red sanders, and boil it as thick as water
+grewel.</p>
+
+
+<span class="pagenum">154</span>
+<!-- png183 -->
+<h5><a name="cook1rec154a" id="cook1rec154a">
+Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid.</a></h5>
+
+<p>Stamp sorrel with white-bread and pared pipkins in a stone or wooden
+mortar, put sugar to it, and wine vinegar, then strain it thorow a fine
+cloth, pretty thick, dish it in saucers, and scrape sugar
+on&nbsp;it.</p>
+
+
+<h5><a name="cook1rec154b" id="cook1rec154b">
+Otherways.</a></h5>
+
+<p>Mince sorrel and sage, and stamp them with bread, the yolks of hard
+eggs, pepper, salt, and vinegar, but no sugar at all.</p>
+
+
+<h5><a name="cook1rec154c" id="cook1rec154c">
+Or thus.</a></h5>
+
+<p>Juyce of green white, lemon, bread, and sugar.</p>
+
+
+<h5><a name="cook1rec154d" id="cook1rec154d">
+To make divers sorts of Vinegar.</a></h5>
+
+<p>Take good white-wine, and fill a firkin half full, or a lesser
+vessel, leave it unstopped, and set it in some hot place in the sun, or
+on the leads of a house, or gutter.</p>
+
+<p>If you would desire to make vinegar in haste, put some salt, pepper,
+sowr leven mingled together, and a hot steel, stop it up and let the Sun
+come hot to&nbsp;it.</p>
+
+<p>If more speedy, put good wine into an earthen pot or pitcher, stop
+the mouth with a piece of paste, and put it in a brass pan or pot, boil
+it half an hour, and it will grow sowr.</p>
+
+<p>Or not boil it, and put into it a beet root, medlars, services,
+mulberries, unripe flowers, a&nbsp;slice of barley bread hot out of the
+oven, or the blossoms of services in their season, dry them in the sun
+in a glass vessel in the manner, of rose vinegar, fill up the glass with
+clear wine vinegar, white or claret wine, and set it in the sun, or in a
+chimney by the fire.</p>
+
+
+<h5><a name="cook1rec154e" id="cook1rec154e">
+To make Vinegar of corrupt Wine.</a></h5>
+
+<p>Boil it, and scum it very clean, boil away one third
+<span class="pagenum">155</span>
+<!-- png184 -->
+part, then put it in a vessel, put to it some charnel, stop the vessel
+close, and in a short time it will prove good vinegar.</p>
+
+
+<h5><a name="cook1rec155a" id="cook1rec155a">
+To make Vinegar otherways.</a></h5>
+
+<p>Take six gallons of strong ale of the first running, set it abroad to
+cool, and being cold put barm to it, and head it very thorowly; then run
+it up in a firkin, and lay it in the sun, then take four or five
+handfuls of beans, and parch them on a fire-shovel, or pan, being cut
+like chesnuts to roast, put them into the vinegar as hot as you can, and
+stop the bung-hole with clay; but first put in a handful of rye leven,
+then strain a good handful of salt, and put in also; let it stand in the
+sun from <i>May</i> to <i>August</i>, and then take it away.</p>
+
+
+<h5><a name="cook1rec155b" id="cook1rec155b">
+Rose Vinegar.</a></h5>
+
+<p>Keep Roses dried, or dried Elder flowers, put them into several
+double glasses or stone bottles, write upon them, and set them in the
+sun, by the fire, or in a warm oven; when the vinegar is out, put in
+more flowers, put out the old, and fill them up with the vinegar
+again.</p>
+
+
+<h5><a name="cook1rec155c" id="cook1rec155c">
+Pepper Vinegar.</a></h5>
+
+<p>Put whole pepper in a fine clothe, bind it up and put it in the
+vessel or bottle of vinegar the space of eight Days.</p>
+
+
+<h5><a name="cook1rec155d" id="cook1rec155d">
+Vinegar for Digestion and Health.</a></h5>
+
+<p>Take eight drams of Sea-onions, a quart of vinegar, and as much
+pepper as onions, mint, and Juniper-berries.</p>
+
+
+<h5><a name="cook1rec155e" id="cook1rec155e">
+To Make <ins class="correction" title="text reads ‘stong’">strong</ins> Wine Vinegar into Balls.</a></h5>
+
+<p>Take bramble berries when they are half ripe, dry them
+<span class="pagenum">156</span>
+<!-- png185 -->
+and make them into powder, with a little strong vinegar, make little
+balls, and dry them in the sun, and when you will use them, take wine
+and heat it, put in some of the ball or a whole one, and it will be
+turned very speedily into strong vinegar.</p>
+
+
+<h5><a name="cook1rec156a" id="cook1rec156a">
+To make Verjuyce.</a></h5>
+
+<p><ins class="correction" title="text reads ‘Make’">Take</ins>
+crabs as soon as the kernels turn black, and lay them in a heap to
+sweat, then pick them from stalks and rottenness; and then in a long
+trough with stamping beetles stamp them to mash, and make a bag of
+course hair-cloth as square as the press; fill it with stamped crabs,
+and being well pressed, put it up in a clean barrel or hogs-head.</p>
+
+
+<h5><a name="cook1rec156b" id="cook1rec156b">
+To make Mustard divers ways.</a></h5>
+
+<p>Have good seed, pick it, and wash it in cold water, drain it, and rub
+it dry in a cloth very clean; then beat it in a mortar with strong
+wine-vinegar; and being fine beaten, strain it and keep it close
+covered. Or grind it in a mustard quern, or a bowl with a cannon
+bullet.</p>
+
+
+<h5><a name="cook1rec156c" id="cook1rec156c">
+Otherways.</a></h5>
+
+<p>Make it with grape-verjuyce, common-verjuyce, stale beer, ale,
+butter, milk, white-wine, claret, or juyce of cherries.</p>
+
+
+<h5><a name="cook1rec156d" id="cook1rec156d">
+Mustard of Dijon, or French Mustard.</a></h5>
+
+<p>The seed being cleansed, stamp it in a mortar, with vinegar and
+honey, then take eight ounces of seed, two ounces of cinamon, two of
+honey, and vinegar as much
+<span class="pagenum">157</span>
+<!-- png186 -->
+as will serve, good mustard not too thick, and keep it close covered in
+little oyster-barrels.</p>
+
+
+<h5><a name="cook1rec157a" id="cook1rec157a">
+To make dry Mustard very pleasant in little Loaves or Cakes to carry in
+ones Pocket, or to keep dry for use at any time.</a></h5>
+
+<p>Take two ounces of seamy, half an ounce of cinamon, and beat them in
+a mortar very fine with a little vinegar, and honey, make a perfect
+paste of it, and make it into little cakes or loaves, dry them in the
+sun or in an oven, and when you would use them, dissolve half a loaf or
+cake with some vinegar, wine, or verjuyce.</p>
+
+<span class="pagenum">158</span>
+<!-- png187 -->
+<hr class="above" />
+
+<h3><a name="cook1secV" id="cook1secV">Section V.</a></h3>
+
+<h3 class="subhead">
+The best way of making<br/>
+all manner of Sallets</h3>
+
+<hr class="below" />
+
+<h5><a name="cook1rec158a" id="cook1rec158a">
+To make a grand Sallet of divers Compounds.</a></h5>
+
+<p><span class="firstletter">T</span>Ake a cold roast capon and cut it
+into thin slices square and small, (or any other roast meat as chicken,
+mutton, veal, or neats tongue) mingle with it a little minced taragon
+and an onion, then mince lettice as small as the capon, mingle all
+together, and lay it in the middle of a clean scoured dish. Then lay
+capers by themselves, olives by themselves, samphire by it self, broom
+buds, pickled mushrooms, pickled oysters, lemon, orange, raisins,
+almonds, blue-figs, Virginia Potato, caperons, crucifix pease, and the
+like, more or less, as occasion serves, lay them by themselves in the
+dish round the meat in partitions. Then garnish the dish sides with
+quarters of oranges, or lemons, or in slices, oyl and vinegar beaten
+together, and poured on it over all.</p>
+
+<p>On fish days, a roast, broil’d, or boil’d pike boned, and being cold,
+slice it as abovesaid.</p>
+
+
+<h5><a name="cook1rec158b" id="cook1rec158b">
+Another way for a grand Sallet.</a></h5>
+
+<p>Take the buds of all good sallet herbs, capers, dates, raisins,
+almonds, currans, figs, orangado. Then first of all lay it in a large
+dish, the herbs being finely picked and
+<span class="pagenum">159</span>
+<!-- png188 -->
+washed, swing them in a clean napkin; then lay the other materials round
+the dish, and amongst the herbs some of all the aforesaid fruits, some
+fine sugar, and on the top slic’t lemon, and eggs scarse hard cut in
+halves, and laid round the side of the dish, and scrape sugar over all;
+or you may lay every fruit in partitions several.</p>
+
+
+<h5><a name="cook1rec159a" id="cook1rec159a">
+Otherways.</a></h5>
+
+<p>Dish first round the centre slic’t figs, then currans, capers,
+almonds, and raisins together; next beyond that, olives, beets,
+cabbidge-lettice, cucumbers, or slic’t lemon carved; then oyl and
+vinegar beaten together, the beast oyl you can get, and sugar or none,
+as you please; garnish the brims of the dish with orangado, slic’t lemon
+jagged, olives stuck with slic’t almonds, sugar or none.</p>
+
+
+<h5><a name="cook1rec159b" id="cook1rec159b">
+Another grand Sallet.</a></h5>
+
+<p>Take all manner of knots of buds of sallet herbs, buds of pot-herbs,
+or any green herbs, as sage, mint, balm, burnet, violet-leaves, red
+coleworts streaked of divers fine colours, lettice, any flowers,
+blanched almonds, blue figs, raisins of the sun, currans, capers,
+olives; then dish the sallet in a heap or pile, being mixed with some of
+the fruits, and all finely washed and swung in a napkin, then about the
+centre lay first slic’t figs, next capers and currans, then almonds and
+raisins, next olives, and lastly either jagged beats, jagged lemons,
+jagged cucumbers, or cabbidge lettice in quarters, good oyl and wine
+vinegar, sugar or none.</p>
+
+
+<h5><a name="cook1rec159c" id="cook1rec159c">
+Otherways.</a></h5>
+
+<p>The youngest and smallest leaves of spinage, the smallest also of
+sorrel, well washed currans, and red beets round the centre being finely
+carved, oyl and vinegar, and the dish garnished with lemon and
+beets.</p>
+
+
+<span class="pagenum">160</span>
+<!-- png189 -->
+<h5><a name="cook1rec160a" id="cook1rec160a">
+Other Grand Sallets.</a></h5>
+
+<p>Take green purslain and pick it leaf by leaf, wash it and swing it in
+a napkin, then being disht in a fair clean dish, and finely piled up in
+a heap in the midst of it lay round about the centre of the sallet
+pickled capers, currans, and raisins of the sun, washed, pickled,
+mingled, and laid round it: about them some carved cucumbers in slices
+or halves, and laid round also. Then garnish the dish brims with borage,
+or clove jelly-flowers. Or otherways with jagged cucumber-peels, olives,
+capers, and raisins of the sun, then the best sallet-oyl and
+wine-vinegar.</p>
+
+
+<h5><a name="cook1rec160b" id="cook1rec160b">
+Other Grand Sallets.</a></h5>
+
+<p>All sorts of good herbs, the little leaves of red sage, the smallest
+leaves of sorrel, and the leaves of parsley pickt very small, the
+youngest and smallest leaves of spinage, some leaves of burnet, the
+smallest leaves of lettice, white endive and charvel all finely pick’t
+and washed, and swung in a strainer or clean napkin, and well drained
+from the water; then dish it in a clean scowred dish, and about the
+centre capers, currans, olives, lemons carved and slic’t, boil’d
+beet-roots carved and slic’t, and dished round also with good oyl and
+vinegar.</p>
+
+
+<h5><a name="cook1rec160c" id="cook1rec160c">
+A good Sallet otherways.</a></h5>
+
+<p>Take corn-sallet, rampons, Alexander-buds, pickled mushrooms, and
+make a sallet of them, then lay the corn sallet through the middle of
+the dish from side to side, and on the other side rampons, then
+Alexander-buds, and in the other four quarter of mushrooms, salt, over
+all, and put good oyl and vinegar to&nbsp;it.</p>
+
+
+<span class="pagenum">161</span>
+<span class="folionum">N</span>
+<!-- png190 -->
+<h5><a name="cook1rec161a" id="cook1rec161a">
+Other grand Sallet.</a></h5>
+
+<p>Take the tenderest, smallest, and youngest ellicksander-buds, and
+small sallet, or young lettice mingled together, being washed and
+pickled, with some capers. Pile it or lay it flat in a dish, first lay
+about the centre, olives, capers, currans, and about those carved
+oranges and lemons, or in a cross partition-ways, and salt, run oyl and
+vinegar over all.</p>
+
+
+<h5><a name="cook1rec161b" id="cook1rec161b">
+Otherways.</a></h5>
+
+<p>Boil’d parsnips in quarters laid round the dish, and in the midst
+some small sallet, or water cresses finely washed and picked, on the
+water-cresses some little small lettice finely picked and washed also,
+and some elicksander-buds in halves, and some in quarters, and between
+the quarters of the parsnips, some small lettice, some water-cresses and
+elicksander-buds, oyl and vinegar, and round the dish some slices of
+parsnips.</p>
+
+
+<h5><a name="cook1rec161c" id="cook1rec161c">
+Another grand Sallet.</a></h5>
+
+<p>Take small sallet of all good sallet herbs, then mince some white
+cabbidge leaves, or striked cole-worts, mingle them among the small
+sallet, or some lilly-flowers slit with a pin; then first lay some
+minced cabbidge in a clean scowred dish, and the minced sallet round
+about it; then some well washed and picked capers, currans, olives, or
+none; then about the rest, a&nbsp;round of boild red beets, oranges, or
+lemons carved. For the garnish of the brim of the dish, boild
+colliflowers, carved lemons, beets, and capers.</p>
+
+
+<h5><a name="cook1rec161d" id="cook1rec161d">
+Sallet of Scurvy grass.</a></h5>
+
+<p>Being finely pick’t short, well soak’t in clean water, and swung dry,
+dish it round in a fine clean dish, with capers
+<span class="pagenum">162</span>
+<!-- png191 -->
+and currans about it, carved lemon and orange round that, and eggs upon
+the centre not boil’d too hard, and parted in halves, then oyl and
+vinegar; over all scraping sugar, and trim the brim of the dish.</p>
+
+
+<h5><a name="cook1rec162a" id="cook1rec162a">
+A grand Sallet of Alexander-buds.</a></h5>
+
+<p>Take large Alexander-buds, and boil them in fair water after they be
+cleansed and washed, but first let the water boil, then put them in, and
+being boil’d, drain them on a dish bottom or in a cullender; then have
+boil’d capers and currans, and lay them in the midst of a clean scowred
+dish, the buds parted in two with a sharp knife, and laid round about
+upright, or one half on one side, and the other against it on the other
+side, so also carved lemon, scrape on sugar, and serve it with good oyl
+and wine vinegar.</p>
+
+
+<h5><a name="cook1rec162b" id="cook1rec162b">
+Other grand Sallet of Watercresses.</a></h5>
+
+<p>Being finely picked, washed and laid in the middle of a clean dish
+with slic’t oranges and lemons finely carved one against the other, in
+partitions or round the dish, with some Alexander-buds boil’d or raw,
+currans, <ins class="correction" title="incomplete word at line break: ‘pep-/pers’ or ‘ca-/pers’?">&nbsp;&nbsp;&nbsp;&nbsp;pers</ins>,
+oyl, and vinegar, sugar, or none.</p>
+
+
+<h5><a name="cook1rec162c" id="cook1rec162c">
+A grand Sallet of pickled capers.</a></h5>
+
+<p>Pickled capers and currans basted and boil’d together, disht in the
+middle of a clean dish, with red beets boil’d and jagged, and dish’t
+round the capers and currans, as also jagg’d lemon, and serve it with
+oyl and vinegar.</p>
+
+
+<h5><a name="cook1rec162d" id="cook1rec162d">
+To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or
+the like.</a></h5>
+
+<p>Take Samphire, and pick the branches from the dead leaves or straws,
+then lay it in a pot or barrel, &amp; make a strong brine of white or
+bay-salt, in the boiling scum it
+<span class="pagenum">163</span>
+<span class="folionum">N2</span>
+<!-- png192 -->
+clean; being boil’d and cold put it to the samphire, cover it and keep
+it for all the year, and when you have any occasion to use it, take and
+boil it in fair water, but first let the water boil before you put it
+in, being boiled and become green, let it cool, then take it out of the
+water, and put it in a little bain or double viol with a broad mouth,
+put strong wine vinegar to it, close it up close and keep&nbsp;it.</p>
+
+
+<h5><a name="cook1rec163a" id="cook1rec163a">
+Otherways.</a></h5>
+
+<p>Put samphire in a brass pot that will contain it, and put to it as
+much wine-vinegar as water, but no salt; set it over a charcoal-fire,
+cover it close, and boil it till it become green, then put it up in a
+barrell with wine-vinegar close on the head, and keep it for use.</p>
+
+
+<h5><a name="cook1rec163b" id="cook1rec163b">
+To pickle Cucumbers.</a></h5>
+
+<p>Pickle them with salt, vinegar, whole pepper, dill-seed, some of the
+stalks cut, charnell, fair water, and some sicamore-leaves, and barrel
+them up close in a barrel.</p>
+
+
+<h5><a name="cook1rec163c" id="cook1rec163c">
+Pickled Quinces the best way.</a></h5>
+
+<p>1. Take quinces not cored nor pared, boil them in fair water not too
+tender, and put them in a barrel, fill it up with their liquor, and
+close on the head.</p>
+
+<p>2. Pare them and boil them with white-wine, whole cloves, cinamon,
+and slic’t ginger, barrel them up and keep them.</p>
+
+<p>3. In the juyce of sweet apples, not cored, but wiped, and put up
+raw.</p>
+
+<p>4. In white-wine barrel’d up raw.</p>
+
+<p>5. Being pared and cored, boil them up in sweet-wort and sugar, keep
+them in a glazed pipkin close covered.</p>
+
+<p><ins class="correction" title="text reads ‘5.’">6.</ins> Core
+them and save the cores, cut some of the crab-quinces, and boil them
+after the quinces be parboil’d &amp;
+<span class="pagenum">164</span>
+<!-- png193 -->
+taken up; then boil the cores, and some of the crab-quinces in quarters,
+the liquor being boild strain it thorow a strainer, put it in a <ins
+class="correction" title="text reads ‘barrrel’">barrel</ins> with
+the quinces, and close up the barrel.</p>
+
+
+<h5><a name="cook1rec164a" id="cook1rec164a">
+To pickle Lemon.</a></h5>
+
+<p>Boil them in water and salt, and put them up with white-wine.</p>
+
+
+<h5><a name="cook1rec164b" id="cook1rec164b">
+To pickle any kind of Flowers.</a></h5>
+
+<p>Put them into a gally-pot or double glass, with as much sugar as they
+weigh, fill them up with wine vinegar; to a pint of vinegar a pound of
+sugar, and a pound of flowers; so keep them for sallets or boild meats
+in a double glass covered over with a blade and leather.</p>
+
+
+<h5><a name="cook1rec164c" id="cook1rec164c">
+To pickle Capers, Gooseberries, Barberries, red and white
+Currans.</a></h5>
+
+<p>Pick them and put them in the juyce of crab-cherries, grape-verjuyce,
+or other verjuyce, and then barel them&nbsp;up.</p>
+
+
+<h5><a name="cook1rec164d" id="cook1rec164d">
+To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers,
+Roses, Primroses, Borrage, Bugloss, <i>&amp;c.</i></a></h5>
+
+<p>Take weight for weight of sugar candy, or double refined sugar, being
+beaten fine, searsed, and put in a silver dish with rose-water, set them
+over a charecoal fire, and stir them with a silver spoon till they be
+candied, or boil them in a Candy sirrup height in a dish or skillet,
+keep them in a dry place for your use, and when you use them for
+sallets, put a little wine-vinegar to them, and dish them.</p>
+
+
+<span class="pagenum">165</span>
+<span class="folionum">N3</span>
+<!-- png194 -->
+<h5><a name="cook1rec165a" id="cook1rec165a">
+For the compounding and candying the foresaid pickled and candied
+Sallets,</a></h5>
+
+<p>Though they may be served simply of themselves, and are both good and
+dainty, yet for better curiosity and the finer ordering of a table, you
+may thus use them.</p>
+
+<p>First, if you would set forth a red flower that you know or have
+seen, you shall take the pot of preserv’d gilliflowers, and suiting the
+colours answerable to the flower, you shall proportion it forth, and lay
+the shape of a flower with a purslane stalk, make the stalk of the
+flower, and the dimensions of the leaves and branches with thin slices
+of cucumbers, make the leaves in true proportion jagged or otherways,
+and thus you may set forth some blown some in the bud, and some half
+blown, which will be very pretty and curious; if yellow, set it forth
+with cowslip or primroses; if blue take violets or borrage; and thus of
+any flowers.</p>
+
+<span class="pagenum">166</span>
+<!-- png195 -->
+<hr class="above" />
+
+<h3><a name="cook1secVI" id="cook1secVI">Section VI.</a></h3>
+
+<h3 class="subhead long">
+To make all manner of Carbonadoes, either of Flesh or Fowl; as also all
+manner of fried Meats of Flesh, Collops and Eggs, with the most
+exquisite way of making Pancakes, Fritters, and Tansies.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook1rec166a" id="cook1rec166a">
+To carbonado a Chine of Mutton.</a></h5>
+
+<p><span class="firstletter">T</span>Ake a Chine of Mutton, salt it,
+and broil it on the embers, or toast it against the fire; being finely
+broil’d, baste it, and bread it with fine grated manchet, and serve it
+with gravy only.</p>
+
+
+<h5><a name="cook1rec166b" id="cook1rec166b">
+To carbonado a Shoulder of Mutton.</a></h5>
+
+<p>Take a Shoulder of Mutton, half boil it, scotch it and salt it, save
+the gravy, and broil it on a soft fire being finely coloured and fitted,
+make sauce with butter, vinegar, pepper, and mustard.</p>
+
+
+<h5><a name="cook1rec166c" id="cook1rec166c">
+To carbonado a Rack of Mutton.</a></h5>
+
+<p>Cut it into steaks, salt and broil them on the embers, and being
+finely soaked, dish them and make sauce of good mutton-gravy, beat up
+thick with a little juyce of orange, and a piece of butter.</p>
+
+
+<span class="pagenum">167</span>
+<span class="folionum">N4</span>
+<!-- png196 -->
+<h5><a name="cook1rec167a" id="cook1rec167a">
+To carbonado a Leg of Mutton.</a></h5>
+
+<p>Cut it round cross the bone about half an inch thick, then hack it
+with the back of a knife, salt it, and broil it on the embers on a soft
+fire the space of an hour; being finely broil’d, serve it with gravy
+sauce, and juyce of orange.</p>
+
+<p>Thus you may broil any hanch of venison, and serve it with gravy
+only.</p>
+
+
+<h5><a name="cook1rec167b" id="cook1rec167b">
+To broil a chine of Veal.</a></h5>
+
+<p>Cut it in three or four pieces, lard them (or not) with small lard,
+season them with salt and broil them on a soft fire with some branches
+of sage and rosemary between the gridiron and the chine; being broil’d,
+serve it with gravy, beaten butter, and juyce of lemon or orange.</p>
+
+
+<h5><a name="cook1rec167c" id="cook1rec167c">
+To broil a Leg of Veal<ins class="punct" title="missing .">.&nbsp;</ins></a></h5>
+
+<p>Cut it into rowls, or round the leg in slices as thick as ones
+finger, lard them or not, then broil them softly on embers, and make
+sauce with beaten butter, gravy, and juyce of orange.</p>
+
+
+<h5><a name="cook1rec167d" id="cook1rec167d">
+To carbonado a Rack of Pork.</a></h5>
+
+<p>Take a Rack of Pork, take off the skin, and cut it into steaks, then
+salt it, and strow on some fennil seeds whole and broil it on a soft
+fire, being finely broil’d, serve it on wine-vinegar and pepper.</p>
+
+
+<h5><a name="cook1rec167e" id="cook1rec167e">
+To broil a Flank of Pork.</a></h5>
+
+<p>Flay it and cut it into thin slices, salt it, and broil it on the
+embers in a dripping-pan of white paper, and serve it on the paper with
+vinegar and pepper.</p>
+
+
+<span class="pagenum">168</span>
+<!-- png197 -->
+<h5><a name="cook1rec168a" id="cook1rec168a">
+To broil Chines of Pork<ins class="punct" title="missing .">.&nbsp;</ins></a></h5>
+
+<p>Broil them as you do the rack, but bread them and serve them with
+vinegar and pepper, or mustard and vinegar.</p>
+
+<p>Or sometimes apples in slices, boil’d in beer and beaten butter to a
+mash.</p>
+
+<p>Or green sauce, cinamon, and sugar.</p>
+
+<p>Otherways, sage and onions minced, with vinegar and pepper boil’d in
+strong broth till they be tender.</p>
+
+<p>Or minced onions boil’d in vinegar and pepper.</p>
+
+
+<h5><a name="cook1rec168b" id="cook1rec168b">
+To broil fat Venison.</a></h5>
+
+<p>Take half a hanch, and cut the fattest part into thick slices half an
+inch thick; salt and broil them on the warm embers, and being finely
+soaked, bread them, and serve them with gravy only.</p>
+
+<p>Thus you may broil a side of venison, or boil a side, fresh in water
+and salt, then broil it and dredge it, and serve it with vinegar and
+pepper.</p>
+
+<p>Broil the chine raw as you do the half hanch, bread it and serve it
+with gravy.</p>
+
+
+<h5><a name="cook1rec168c" id="cook1rec168c">
+To fry Lambs or Kids Stones.</a></h5>
+
+<p>Take the stones, parboil them, then mince them small and fry them in
+sweet butter, strain them with some cream, some beaten cinamon, pepper,
+and grated cheese being put to it when it is strained, then fry them,
+and being fried, serve them with sugar and rose-water.</p>
+
+<p>Thus may you dress calves or lambs brains.</p>
+
+
+<h5><a name="cook1rec168d" id="cook1rec168d">
+To carbonado Land or Water Fowl.</a></h5>
+
+<p>Being roasted, cut them up and sprinkle them with salt, then scoch
+and broil them and make sauce with vinegar and butter, or juyce of
+orange.</p>
+
+
+<span class="pagenum">169</span>
+<!-- png198 -->
+<h5><a name="cook1rec169a" id="cook1rec169a">
+To dress a dish of Collops and Egg the best way for service.</a></h5>
+
+<p>Take fine young and well coloured bacon of the ribs, the quantity of
+two pound, cut it into thine slices and lay them in a clean dish, toste
+them before the fire fine and crisp; then poche the eggs in a fair
+scrowred skillet white and fine, dish them on a dish and plate, and lay
+on the colops, some upon them, and some round the dish.</p>
+
+
+<h5><a name="cook1rec169b" id="cook1rec169b">
+To broil Bacon on Paper.</a></h5>
+
+<p>Make the fashion of two dripping-pans of two sheets of white paper,
+then take two pound of fine interlarded bacon, pare off the top, and cut
+the bacon into slices as thin as a card, lay them on the papers, then
+put them on a gridiron, and broil them on the embers.</p>
+
+
+<h5><a name="cook1rec169c" id="cook1rec169c">
+To broil Brawn.</a></h5>
+
+<p>Cut a Collar into six or seven slices round the Collar, and lay it on
+a plate in the oven<ins class="punct" title=". for ,">, </ins>being
+broil’d serve it with juyce of orange, pepper, gravy, and beaten
+butter.</p>
+
+
+<h5><a name="cook1rec169d" id="cook1rec169d">
+To fry Eggs.</a></h5>
+
+<p>Take fifteen eggs and beat them in a dish, then have interlarded
+bacon cut into square bits like dice, and fry them with chopped onions,
+and put to them cream, nutmeg, cloves, cinamon, pepper, and sweet herbs
+chopped small, (or no herbs nor spice) being fried, serve them on a
+clean dish, with sugar and juyce of orange.</p>
+
+
+<h5><a name="cook1rec169e" id="cook1rec169e">
+To fry an Egg as round as a Ball.</a></h5>
+
+<p>Take a broad frying posnet, or deep frying pan, and three pints of
+clarified butter or sweet suet, heat it as hot as you do for fritters;
+then take a stick and stir it till it
+<span class="pagenum">170</span>
+<!-- png199 -->
+run round like to a whirle-pit; then break an egg into the middle of the
+whirle, and turn it round with your stick till it be as hard as a soft
+poached egg, and the whirling round of the butter or suet will make
+round as a ball; then take it up with a slice, and put it in a warm
+pipkin or dish, set it a leaning against the fire, so you may do as many
+as you please, they will keep half an hour yet be soft; you may serve
+them with fried or toasted collops.</p>
+
+
+<h5><a name="cook1rec170a" id="cook1rec170a">
+To make the best Fritters.</a></h5>
+
+<p>Take good mutton-broth being cold, and no fat, mix it with flour and
+eggs, some salt, beaten nutmeg and ginger, beat them well together, then
+have apples or pippins, pare and core them, and cut them into dice-work,
+or square bits, and when you will fry them, put them in the batter, and
+fry them in clear clarified suet, or clarified butter, fry them white
+and fine, and sugar them.</p>
+
+
+<h5><a name="cook1rec170b" id="cook1rec170b">
+Otherways.</a></h5>
+
+<p>Take a pint of sack, a pint of ale, some ale-yeast or barm, nine eggs
+yolks and whites beaten very well, the eggs first, then all together,
+then put in some ginger, salt, and fine flour, let it stand an hour or
+two, then put in apples, and fry them in beef-suet clarified, or
+clarified butter.</p>
+
+
+<h5><a name="cook1rec170c" id="cook1rec170c">
+Other Fritters.</a></h5>
+
+<p>Take a quart of flour, three pints of cold mutton broth,
+a&nbsp;nutmeg, a&nbsp;quartern of cinamon, a&nbsp;race of ginger, five
+eggs, and salt, and strain the foresaid materials; put to them twenty
+slic’t pippins, and fry them in six pound of suet.</p>
+
+<p>Sometimes make the batter of cream, eggs, cloves, mace, nutmeg,
+saffron, barm, ale, and salt.</p>
+
+<span class="pagenum">171</span>
+<!-- png200 -->
+<p>Other times flour, grated bread, mace, ginger, pepper, salt, barm,
+saffron, milk, sack, or white wine.</p>
+
+<p>Sometimes you may use marrow steeped in musk and rose-water, and
+pleasant pears or quinces.</p>
+
+<p>Or use raisins, currans, and apples cut like square dice, and as
+small, in quarters or in halves.</p>
+
+
+<h5><a name="cook1rec171a" id="cook1rec171a">
+Fritters in the Italian Fashion.</a></h5>
+
+<p>Take a pound of the best Holland cheese or parmisan grated,
+a&nbsp;pint of fine flower, and as much fine bisket bread muskefied
+beaten to powder, the yolks of four or five eggs, some saffron and
+rosewater, sugar, cloves, mace, and cream, make it into stiff paste,
+then make it into balls, and fry them in clarified butter. Or stamp this
+paste in a mortar, and make the balls as big as a nutmeg or musket
+bullet.</p>
+
+
+<h5><a name="cook1rec171b" id="cook1rec171b">
+Otherways in the Italian Fashion.</a></h5>
+
+<p>Take a pound of rice and boil it in a pint of cream, being boil’d
+something thick, lay it abroad in a clean dish to cool, then stamp it in
+a stone mortar, with a pound of good fat cheese grated, some musk, and
+yolks of four or five hard eggs, sugar, and grated manchet or bisket
+bread; then make it into balls, the paste being stiff, and you may
+colour them with marigold flowers stamped, violets, blue bottles,
+carnations or pinks, and make them balls of two or three colours. If the
+paste be too tender, work more bread to them and flour, fry them, and
+serve them with scraping sugar and juyce of orange. Garnish these balls
+with stock fritters.</p>
+
+
+<h5><a name="cook1rec171c" id="cook1rec171c">
+Fritters of Spinage.</a></h5>
+
+<p>Take spinage, pick it and wash it, then set on a skillet of fair
+water, and when it boileth put in the spinage, being
+<span class="pagenum">172</span>
+<!-- png201 -->
+tender boil’d put it in a cullender to drain away the liquor; then mince
+it small on a fair board, put it in a dish and season it with cinamon,
+ginger, grated manchet, fix eggs with the whites and yolks,
+a&nbsp;little cream or none, make the stuff pretty thick, and put in
+some boil’d currans. Fry it by spoonfuls, and serve it on a dish and
+plate with sugar.</p>
+
+<p>Thus also you may make fritters of beets, clary, borrage, bugloss, or
+lattice.</p>
+
+
+<h5><a name="cook1rec172a" id="cook1rec172a">
+To make Stock-Fritters or Fritters of Arms.</a></h5>
+
+<p>Strain half a pint of fine flower, with as much water, and make the
+batter no thicker, than thin cream; then heat the brass moulds in
+clarified butter; being hot wipe them, dip the moulds half way in the
+batter and fry them, to garnish any boil’d fish meats or stewed oysters.
+View their forms.</p>
+
+<p class="illustration">
+<img src="images/fish172.png" width="83" height="61"
+alt="fish" />
+<img src="images/shape172.png" width="53" height="47"
+alt="abstract shape" />
+<img src="images/shell172.png" width="43" height="37"
+alt="shell" />
+</p>
+
+
+<h5><a name="cook1rec172b" id="cook1rec172b">
+Other fried Dishes of divers forms, or Stock-Fritters in the Italian
+Fashion.</a></h5>
+
+<p>Take a quart of fine flower, and strain it with some almond milk,
+leven, white wine, sugar and saffron; fry it on the foresaid moulds, or
+dip clary on it, sage leaves, or branches of rosemary, then fry them in
+clarified butter.</p>
+
+
+<h5><a name="cook1rec172c" id="cook1rec172c">
+Little Pasties, Balls, or Toasts fried.</a></h5>
+
+<p>Take a boil’d or raw Pike, mince it and stamp it with some good fat
+old cheese grated, season them with cinamon,
+<span class="pagenum">173</span>
+<!-- png202 -->
+sugar, boil’d currans, and yolks of hard eggs, make this stuff into
+balls, toasts or pasties, and fry them.</p>
+
+
+<h5><a name="cook1rec173a" id="cook1rec173a">
+Otherways.</a></h5>
+
+<p>Make your paste into little pasties, stars, half moons, scollops,
+balls, or suns.</p>
+
+
+<h5><a name="cook1rec173b" id="cook1rec173b">
+Or thus.</a></h5>
+
+<p>Take grated bread, cake, or bisket bread, and fat cheese grated,
+almond paste, eggs, cinamon, saffron, and fry them as abovesaid.</p>
+
+
+<h5><a name="cook1rec173c" id="cook1rec173c">
+Otherways Pasties to fry.</a></h5>
+
+<p>Take twenty apples or pippins par’d, coard, and cut into bits like
+square dice, stew them in butter, and put to them three ounces of bisket
+bread, stamp all together in a stone mortar, with six ounces of fat
+cheese grated, six yolks of eggs, cinamon, six ounces of sugar, make it
+in little Pasties, or half moons, and fry them.</p>
+
+
+<h5><a name="cook1rec173d" id="cook1rec173d">
+Otherways.</a></h5>
+
+<p>Take a quart of fine flower, wet it with almond milk, sack,
+white-wine, rose-water, saffron, and sugar, make thereof a paste into
+balls, cakes, or any cut or carved branches, and fry them in clarified
+butter, and serve them with fine scraped sugar.</p>
+
+
+<h5><a name="cook1rec173e" id="cook1rec173e">
+To fry Paste out of a Syringe or Butter-squirt.</a></h5>
+
+<p>Take a quart of fine flower, &amp; a litle leven, dissolve it in warm
+water, &amp; put to it the flour, with some white wine, salt, saffron,
+a&nbsp;quarter of butter, and two ounces of sugar; boil the aforesaid
+things in a skillet as thick as a hasty pudding, and in the boiling stir
+it continually, being cold beat it in a mortar, fry it in clarified
+butter, and run it into the butter through a butter-squirt.</p>
+
+
+<span class="pagenum">174</span>
+<!-- png203 -->
+<h5><a name="cook1rec174a" id="cook1rec174a">
+To <ins class="correction" title="text reads ‘maka’">make</ins>
+Pancakes.</a></h5>
+
+<p>Take three pints of cream, a quart of flour, eight eggs, three
+nutmegs, a&nbsp;spoonful of salt, and two pound of clarified butter; the
+nutmegs being beaten, strain them with the cream, flour and salt, fry
+them into pancakes, and serve them with <ins class="correction" title
+= "text reads ‘fina’">fine</ins> sugar.</p>
+
+
+<h5><a name="cook1rec174b" id="cook1rec174b">
+Otherways.</a></h5>
+
+<p>Take three pints of spring-water, a quart of flour, mace, and nutmeg
+beaten, six cloves, a&nbsp;spoonful of salt, and six eggs, strain them
+and fry them into Pancakes.</p>
+
+
+<h5><a name="cook1rec174c" id="cook1rec174c">
+Or thus.</a></h5>
+
+<p>Make stiff paste of fine flour, rose-water, cream, saffron, yolks of
+eggs, salt, and nutmeg, and fry them in clarified butter.</p>
+
+
+<h5><a name="cook1rec174d" id="cook1rec174d">
+Otherways.</a></h5>
+
+<p>Take three pints of cream, a quart of flour, five eggs, salt, three
+spoonfuls of ale, a&nbsp;race of ginger, cinamon as much, strain these
+materials, then fry and serve them with fine sugar.</p>
+
+
+<h5><a name="cook1rec174e" id="cook1rec174e">
+To make a Tansie the best way.</a></h5>
+
+<p>Take twenty eggs, and take away five whites, strain them with a quart
+of good thick sweet cream, and put to it grated nutmeg, a&nbsp;race of
+ginger grated, as much cinamon beaten fine, and a penny white loaf
+grated also, mix them all together with a little salt, then stamp some
+green wheat with some tansie herbs, strain it into the cream and eggs,
+and stir all together; then take a clean frying-pan, and a quarter of a
+pound of butter, melt it, and put in the tansie, and stir it continually
+over the fire with a slice, ladle, or saucer, chop it, and break it as
+it
+<span class="pagenum">175</span>
+<!-- png204 -->
+thickens, and being well incorporated put it out of the pan into a dish,
+and chop it very fine; then make the frying pan very clean, and put in
+some more butter, melt it, and fry it whole or in spoonfuls; being
+finely fried on both sides, dish it up, and sprinkle it with
+rose-vinegar, grape-verjuyce, elder-vinegar, couslip-vinegar, or the
+juyce of three or four oranges, and strew on good store of fine
+sugar.</p>
+
+
+<h5><a name="cook1rec175a" id="cook1rec175a">
+Otherways.</a></h5>
+
+<p>Take a little tansie, featherfew, parsley, and violets stamp and
+strain them with eight or ten eggs and salt, fry them in sweet butter,
+and serve them on a plate and dish with some sugar.</p>
+
+
+<h5><a name="cook1rec175b" id="cook1rec175b">
+A Tansie for Lent.</a></h5>
+
+<p>Take tansie and all manner of herbs as before, and beaten almond,
+stamp them with the spawn of pike or carp and strain them with the crumb
+of a fine manchet, sugar, and rose-water, and fry it in sweet
+butter.</p>
+
+
+<h4><a name="cook1toast" id="cook1toast">Toasts of Divers sorts.</a></h4>
+
+<h5><a name="cook1rec175c" id="cook1rec175c">
+First, in Butter or Oyl.</a></h5>
+
+<p>Take a cast of fine rouls or round manchet, chip them, and cut them
+into toasts, fry them in clarified butter, frying oyl, or sallet oyl,
+but before you fry them dip them in fair water, and being fried, serve
+them in a clean dish piled one upon another, and sugar between.</p>
+
+
+<h5><a name="cook1rec175d" id="cook1rec175d">
+Otherways.</a></h5>
+
+<p>Toste them before the fire, and run them over with butter, sugar, or
+oyl.</p>
+
+
+<span class="pagenum">176</span>
+<!-- png205 -->
+<h5><a name="cook1rec176a" id="cook1rec176a">
+Cinamon Toasts.</a></h5>
+
+<p>Cut fine thin toasts, then toast them on a gridiron, and lay them in
+ranks in a dish, put to them fine beaten cinamon mixed with sugar and
+some claret, warm them over the fire, and serve them hot.</p>
+
+
+<h5><a name="cook1rec176b" id="cook1rec176b">
+French Toasts.</a></h5>
+
+<p>Cut French bread, and toast it in pretty thick toasts on a clean
+gridiron, and serve them steeped in claret, sack, or any wine, with
+sugar and juyce of orange.</p>
+
+<span class="pagenum">177</span>
+<span class="folionum">O</span>
+<!-- png206 -->
+<hr class="above" />
+
+<h3><a name="cook1secVII" id="cook1secVII">Section VII.</a></h3>
+
+<h3 class="subhead">
+The most Excellent Ways of making All sorts of Puddings.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook1rec177a" id="cook1rec177a">
+A boil’d Pudding.</a></h5>
+
+<p><span class="firstletter">B</span>Eat the yolks of three eggs, with
+rose-water, and half a pint of cream, warm it with a piece of butter as
+big as a walnut, and when it is melted mix the eggs and that together,
+and season it with nutmeg, sugar, and salt; then put in as much bread as
+will make it as thick as batter, and lay on as much flour as will lie on
+a shilling, then take a double cloth, wet it, and flour it, tie it fast,
+and put it in the pot; when it is boil’d, serve it up in a dish with
+butter, verjuice, and sugar.</p>
+
+
+<h5><a name="cook1rec177b" id="cook1rec177b">
+Otherways.</a></h5>
+
+<p>Take flour, sugar, nutmeg, salt, and water, mix them together with a
+spoonful of gum-dragon, being steeped all night in rose-water, strain
+it, then put in suet, and boil it in a cloth.</p>
+
+
+<h5><a name="cook1rec177c" id="cook1rec177c">
+To boil a Pudding otherways.</a></h5>
+
+<p>Take a pint of cream or milk, and boil it with a stick of cinamon,
+being boil’d let it cool, then put in six eggs, take out three whites,
+and beat the eggs before you put them in the milk, then slice a
+penny-roul very thin
+<span class="pagenum">178</span>
+<!-- png207 -->
+and being slic’t beat all together, then put in some sugar, and flour
+the cloth; being boil’d for sauce, put butter, sack, and sugar, beat
+them up together, and scrape sugar on&nbsp;it.</p>
+
+
+<h5><a name="cook1rec178a" id="cook1rec178a">
+Other Pudding.</a></h5>
+
+<p>Sift grated bread through a cullender, and mix it with flour, minc’t
+dates, currans, nutmeg, cinamon, minc’t suet, new milk warm, sugar and
+eggs, take away some of the whites and work all together, then take half
+the pudding for one side, and half for the other side, and make it round
+like a loaf, then take butter and put it into the midst, and the other
+side aloft on the top, when the liquor boils, tie it in a fair cloth and
+boil it, being boil’d, cut it in two, and so serve it&nbsp;in.</p>
+
+
+<h5><a name="cook1rec178b" id="cook1rec178b">
+To make a Cream Pudding to be boil’d.</a></h5>
+
+<p>Take a quart of cream and boil it with mace, nutmeg and ginger
+quartered, put to it eight eggs, and but four whites beaten,
+a&nbsp;pound of almonds blanched, beaten, and strained in with the
+cream, a&nbsp;little rose-water, sugar, and a spoonful of fine flower;
+then take a thick napkin, wet it and rub it with flour, and tie the
+pudding up in it: being boil’d make sauce for it with sack, sugar, and
+butter beat up thick together with the yolk of an egg, then blanch some
+almonds, slice them, and stick the pudding with them very thick, and
+scrape sugar on&nbsp;it.</p>
+
+
+<h5><a name="cook1rec178c" id="cook1rec178c">
+To make a green boil’d Pudding of sweet Herbs.</a></h5>
+
+<p>Take and steep a penny white loaf in a quart of cream and only eight
+yolks of eggs, some currans, sugar, cloves, beaten mace, dates, juyce of
+spinage, saffron, cinamon, nutmeg, sweet marjoram, tyme, savory,
+peniroyal minced very small, and some salt, boil it in beef-suet,
+marrow, (or none.) These puddings are excellent for stuffings
+<span class="pagenum">179</span>
+<span class="folionum">O2</span>
+<!-- png208 -->
+of roast or boil’d Poultrey, Kid, Lamb, or Turkey, Veal, or Breasts of
+Mutton.</p>
+
+
+<h5><a name="cook1rec179a" id="cook1rec179a">
+To make a Pudding in haste.</a></h5>
+
+<p>Take a pint of good Milk or Cream, put thereto a handful of raisins
+of the Sun, with as many currans, and a piece of butter, then grate a
+manchet and a nutmeg, and put thereto a handful of flour; when the milk
+boils, put in the bread, let it boil a quarter of an hour, then dish it
+up on beaten butter.</p>
+
+
+<h5><a name="cook1rec179b" id="cook1rec179b">
+To make a Quaking Pudding.</a></h5>
+
+<p>Slice the crumbs of a penny manchet, and infuse it three or four
+hours in a pint of scalding hot cream, covering it close, then break the
+bread with a spoon very small, and put to it eight eggs, and put only
+four whites, beat them together very well, and season it with sugar,
+rose-water, and grated nutmeg: if you think it too stiff, put in some
+cold cream and beat them well together; then wet the bag or napkin and
+flour it, put in the pudding, tie it hard, and boil it half an hour,
+then dish it and put to it butter, rose-water, and sugar, and serve it
+up to the table.</p>
+
+
+<h5><a name="cook1rec179c" id="cook1rec179c">
+Otherways baked.</a></h5>
+
+<p>Scald the bread with a pint of cream as abovesaid, then put to it a
+pound of almonds blanched and beaten small with rose-water in a stone
+mortar, or walnuts, and season it with sugar, nutmeg, salt, the yolks of
+six eggs, a&nbsp;quarter of a pound of dates slic’t and cut small a
+handful of currans boil’d and some marrow minced, beat them all together
+and bake&nbsp;it.</p>
+
+
+<h5><a name="cook1rec179d" id="cook1rec179d">
+To make a Quaking Pudding either boil’d or baked.</a></h5>
+
+<p>Take a pint of good thick cream, boil it with some large
+<span class="pagenum">180</span>
+<!-- png209 -->
+mace, whole cinamon, and slic’t nutmeg, then take six eggs, and but
+three whites, beat them well, and grate some stale manchet, the quantity
+of a half penny loaf, put it to the eggs with a spoonful of flour, then
+season the cream according to your own taste with sugar and salt; beat
+all well together, then wet a cloth or butter it, and put in the pudding
+when the water boils; an hour will bake it or boil&nbsp;it.</p>
+
+
+<h5><a name="cook1rec180a" id="cook1rec180a">
+Otherways.</a></h5>
+
+<p>Take a penny white loaf, pare off the crust, and slice the crumb,
+steep it in a quart of good thick cream warmed, some beaten nutmeg, six
+eggs, whereof but two whites, and some salt. Sometimes you may use
+boil’d currans, or boil’d raisins.</p>
+
+<p>If to bake, make it a little stiffer, sometimes add saffron; on
+flesh-days use beef-suet, or marrow; (or neither) for a boil’d pudding
+butter the napkin being first wetted in water, and bind it up like a
+ball, an hour will boil&nbsp;it.</p>
+
+
+<h5><a name="cook1rec180b" id="cook1rec180b">
+To make a Shaking Pudding.</a></h5>
+
+<p>Take a pint of cream and boil it with large mace, slic’t nutmeg, and
+ginger, put in a few almonds blanched and beaten with rose-water, strain
+them all together, then put to it slic’t ginger, grated bread, salt and
+sugar, flour the napkin or cloth, and put in the pudding, tie it hard,
+and put it in boiling water; (as you must do all puddings) then serve it
+up verjuyce, butter, and sugar.</p>
+
+
+<h5><a name="cook1rec180c" id="cook1rec180c">
+To make a Hasty-Pudding in a Bag.</a></h5>
+
+<p>Boil a pint of thick cream with a spoonful of flour, season it with
+nutmeg, sugar, and salt, wet the cloth and flour it, then pour in the
+cream being hot into the cloth, and when it is boil’d butter it as a
+hasty pudding. If it be well made, it will be as good as a Custard.</p>
+
+
+<span class="pagenum">181</span>
+<span class="folionum">O3</span>
+<!-- png210 -->
+<h5><a name="cook1rec181a" id="cook1rec181a">
+To make a Hasty-Pudding otherways.</a></h5>
+
+<p>Grate a two penny manchet, and mingle it with a quarter of a pint of
+flour nutmeg, and salt, a&nbsp;quarter of sugar, and half a pound of
+butter; then set it a boiling on the fire in a clean scowred skillet,
+a&nbsp;quart, or three pints of good thick cream, and when it boils put
+in the foresaid materials, stir them continual, and being half boil’d,
+put in six yolks of eggs, stir them together, and when it is boil’d,
+serve it in a clean scowred dish, and stick it with some preserved
+orange-peel thin sliced, run it over with beaten butter, and scraping
+sugar.</p>
+
+
+<h5><a name="cook1rec181b" id="cook1rec181b">
+To make an Almond Pudding.</a></h5>
+
+<p>Blanch and beat a pound of almonds, strain them with a quart of
+cream, a&nbsp;grated, penny manchet searsed, four eggs, some sugar,
+nutmeg grated, some dates, &amp; salt; boil it, and serve it in a dish
+with beaten butter, stick it with some muskedines, or wafers, and
+scraping sugar.</p>
+
+
+<h5><a name="cook1rec181c" id="cook1rec181c">
+Otherways.</a></h5>
+
+<p>Take a pound of almond-paste, some grated bisket-bread, cream,
+rose-water, yolks of eggs, beaten cinamon, ginger, nutmeg, some boil’d
+currans, pistaches, and musk, boil it in a napkin, and serve it as the
+former.</p>
+
+
+<h5><a name="cook1rec181d" id="cook1rec181d">
+To make an Almond Pudding in Guts.</a></h5>
+
+<p>Take a pound of blanched almonds, beat them very small, with
+rosewater, and a little good new milk or cream with two or three blades
+of mace, and some sliced nutmegs; when it is boil’d take the spice clean
+from it, then grate a penny loaf and searse it through a cullender, put
+it into the cream, and let it stand till it be pretty cool, then put in
+the almonds, five or six yolks of
+<span class="pagenum">182</span>
+<!-- png211 -->
+eggs, salt, sugar and good store of marrow or beef-suet finely minced,
+and fill the guts.</p>
+
+
+<h5><a name="cook1rec182a" id="cook1rec182a">
+To make a Rice Pudding to bake.</a></h5>
+
+<p>Boil the <ins class="correction" title="text reads ‘race’">rice</ins> tender in milk, then season it with nutmeg, mace,
+rose-water, sugar, yolks of eggs, with half the whites, some grated
+bread, and marrow minced with amber-greese, and bake it in a buttered
+dish.</p>
+
+
+<h5><a name="cook1rec182b" id="cook1rec182b">
+To make Rice Puddings in guts.</a></h5>
+
+<p>Boil half a pound of rice with three pints of milk, and a little
+beaten mace, boil it until the rice be dry, but never stir it, if you
+do, you must stir it continually, or else it will burn, pour your rice
+into a cullender or strainer, that the moisture may run clean from it,
+then put to it six eggs, (put away the whites of three) half a pound of
+sugar, a&nbsp;quarter of a pint of rose-water, a&nbsp;pound of currans,
+and a pound of beef-suet shred small, season it with nutmeg, cinamon,
+and salt, then dry the small guts of a hog, sheep, or beefer, and being,
+finely cleansed for the purpose, steep and fill them, cut the guts a
+foot long, and fill them three quarters full, tie both ends together,
+and put them in boiling water, a&nbsp;quarter of an hour will boil
+them.</p>
+
+
+<h5><a name="cook1rec182c" id="cook1rec182c">
+Otherways.</a></h5>
+
+<p>Boil the rice first in water, then in milk, after with salt, in
+cream; then take six eggs, grated bread, good store of marrow minced
+small, some nutmeg, sugar, and salt; fill the guts and put them into a
+pipkin, and boil them in milk and rose-water.</p>
+
+
+<h5><a name="cook1rec182d" id="cook1rec182d">
+Otherways.</a></h5>
+
+<p>Steep it in fair water all night, then boil it in new milk, and drain
+out the milk through a cullender, then mince a
+<span class="pagenum">183</span>
+<span class="folionum">O4</span>
+<!-- png212 -->
+good quantity of beef-suet not too small, and put it into the rice in
+some bowl or tray, with currans being first boil’d, yolks of eggs,
+nutmeg, cinamon, sugar, and barberries, mingle all together; then wash
+the second guts, fill them, and boil them.</p>
+
+
+<h5><a name="cook1rec183a" id="cook1rec183a">
+To make a Cinamon Pudding<ins class="punct" title=", for .">.&nbsp;</ins></a></h5>
+
+<p>Take and steep a penny white loaf in a quart of cream, six yolks of
+eggs, and but two whites, dates, half an ounce of beaten cinamon, and
+some almond paste. Sometimes add rose-water, salt, and boil’d currans,
+either bake or boil it for stuffings.</p>
+
+
+<h5><a name="cook1rec183b" id="cook1rec183b">
+To make a Haggas Pudding.</a></h5>
+
+<p>Take a calves chaldron being well scowred or boiled, mince it being
+cold, very fine and small, then take four or five eggs, and leave out
+half the whites, thick cream, grated bread, sugar, salt, currans,
+rose-water, some beef-suet or marrow, (and if you will) sweet marjoram,
+time, parsley, and mix all together; then having a sheeps maw ready
+dressed, put it in and boil it a little.</p>
+
+
+<h5><a name="cook1rec183c" id="cook1rec183c">
+Otherways.</a></h5>
+
+<p>Take good store of parsley, tyme, savory, four or five onions, and
+sweet marjoram, chop them with some whole oatmeal, then add to them
+pepper, and salt, and boil them in a napkin, being boil’d tender, butter
+it, and serve it on sippets.</p>
+
+
+<h5><a name="cook1rec183d" id="cook1rec183d">
+To make a Chiveridge Pudding.</a></h5>
+
+<p>Lay the fattest of a hog in fair water and salt to scowr them, then
+take the longest and fattest gut, and stuff it with nutmeg, sugar,
+ginger, pepper, and slic’t dates, cut them and serve them to the
+table.</p>
+
+
+<span class="pagenum">184</span>
+<!-- png213 -->
+<h5><a name="cook1rec184a" id="cook1rec184a">
+To make Leveridge Puddings.</a></h5>
+
+<p>Boil a hogs liver, and let it be thorowly cold, then grate and sift
+it through a cullender, put new milk to it and the fleck of a hog minced
+small put into the liver, and some grated bread, divide the meat in two
+parts, then take store of herbs, mince them fine, and put the herbs into
+one part with nutmeg, mace, pepper, anniseed, rosewater, cream, and
+eggs, fill them up and boil them. To the other part or sort put
+barberries, slic’t dates, currans, cream, and eggs.</p>
+
+
+<h5><a name="cook1rec184b" id="cook1rec184b">
+Other Leveridge Puddings.</a></h5>
+
+<p>Boil a hogs liver very dry, and when it is cold grate it and take as
+much grated manchet as liver, sift them through a cullender; and season
+them with cloves, mace, and cinamon, as much of all the other spices,
+half a pound of sugar, a&nbsp;pound and a half of currans, half a pint
+of rose-water, three pound of beef suet minced small, eight eggs and but
+four whites.</p>
+
+
+<h5><a name="cook1rec184c" id="cook1rec184c">
+A Swan or Goose Pudding.</a></h5>
+
+<p>Strain the swan or goose blood, and steep with it oatmeal or grated
+bread in milk or cream, with nutmeg, pepper, sweet herbs minced, suet,
+rose-water, minced lemon peels very small and a small quantity of
+coriander-seed.</p>
+
+<p>This for a Pudding in a swan or gooses neck.</p>
+
+
+<h5><a name="cook1rec184d" id="cook1rec184d">
+To make a Farsed Pudding.</a></h5>
+
+<p>Mince a leg of mutton with sweet herbs, grated bread, minced dates,
+currans, raisins of the sun, a&nbsp;little orangado or preserved lemon
+sliced thin, a&nbsp;few coriander-seeds, nutmeg, pepper, and ginger,
+mingle all together with some cream, and raw eggs, and work it together
+<span class="pagenum">185</span>
+<!-- png214 -->
+like a pasty, then wrap the meat in a caul of mutton or veal, and so you
+may either boil or bake them. If you bake them, indorse them with yolks
+of eggs, rose-water, <ins class="correction" title="text reads ‘ann’">and</ins> sugar, and stick them with little sprigs of rosemary
+and cinamon.</p>
+
+
+<h5><a name="cook1rec185a" id="cook1rec185a">
+To make a Pudding of Veal.</a></h5>
+
+<p>Mince raw veal very fine, and mingle it with lard cut into the form
+of dice, then mince some sweet marjoram, penniroyal, camomile,
+winter-savory, nutmeg, ginger, pepper, salt, work all together with good
+store of beaten cinamon, sugar, barberries, sliced figs, blanched
+almonds, half a pound of beef-suet finely minced, put these into the
+guts of a fat mutton or hog well cleansed, and cut an inch and a half
+long, set them a boiling in a pipkin of claret wine with large mace;
+being almost boil’d, have some boil’d grapes in small bunches, and
+barberries in knots, then dish them on French bread being scalded with
+the broth of some good mutton gravy, and lay them on garnish of slic’t
+lemons.</p>
+
+
+<h5><a name="cook1rec185b" id="cook1rec185b">
+To make a Pudding of Wine in guts.</a></h5>
+
+<p>Slice the crumbs, of two manchets, and take half a pint of wine, and
+some sugar, the wine must be scalded; then take eight eggs, and beat
+them with rose-water, put to them sliced dates, marrow, and nutmeg, mix
+all together, and fill the guts to boil.</p>
+
+
+<h5><a name="cook1rec185c" id="cook1rec185c">
+Bread Puddings in guts.</a></h5>
+
+<p>Take cream and boil it with mace, and mix beaten almonds with
+rose-water, then take cream, eggs, nutmeg, currans, salt, and marrow,
+mix them with as much bread as you think fit, and fill the guts<ins
+class="punct" title=". missing">.&nbsp;</ins></p>
+
+
+<span class="pagenum">186</span>
+<!-- png215 -->
+<h5><a name="cook1rec186a" id="cook1rec186a">
+To make an Italian Pudding.</a></h5>
+
+<p>Take a fine manchet and cut it in square pieces like dice, then put
+to it half a pound of beef-suet minced small, raisins of the sun,
+cloves, mace, minced dates, sugar, marrow, rose-water, eggs, and cream,
+mingle all these together, put them into a buttered<ins class="punct"
+title=", dish "> dish, </ins>in less than an hour it will be baked,
+and when you serve it, <ins class="punct" title="no space">scrapesugar</ins> on&nbsp;it.</p>
+
+
+<h5><a name="cook1rec186b" id="cook1rec186b">
+Other Pudding in the Italian Fashion with blood of Beast or
+Fish.</a></h5>
+
+<p>Take half a pound of grated cheese, a penny manchet grated, sweet
+herbs chopped very small, cinamon, pepper, salt, nutmeg, cloves, mace,
+four eggs, sugar, and currans, bake it in a dish or pie, or boil it in a
+napkin, and bind it up in a ball, being boil’d serve it with beaten
+butter, sugar, and beaten cinamon.</p>
+
+
+<h5><a name="cook1rec186c" id="cook1rec186c">
+To make a French Pudding.</a></h5>
+
+<p>Take half a pound of raisins of the sun, a&nbsp;penny white loaf
+pared and cut into dice-work, half a pound of beef-suet finely minced,
+three ounces of sugar, eight slic’t dates, a&nbsp;grain of musk, twelve
+or sixteen lumps of marrow, salt, half a pint of cream, three eggs
+beaten with it, and poured on the pudding, cloves, mace, nutmeg, salt,
+and a pome-water, or a pippin or two pared, slic’t, and put in the
+bottom of the dish before you bake the pudding.</p>
+
+
+<h5><a name="cook1rec186d" id="cook1rec186d">
+To make a French Barley Pudding.</a></h5>
+
+<p>Boil the barley, &amp; put to one quart of barley, a&nbsp;manchet
+grated, then beat a pound of almonds, &amp; strain them with cream, then
+take eight eggs, &amp; but four whites, &amp; beat them with rose-water,
+season it with nutmeg, mace,
+<span class="pagenum">187</span>
+<!-- png216 -->
+salt, and marrow, or beef-suet cut small, mingle all together, then fill
+the guts and boil them.</p>
+
+
+<h5><a name="cook1rec187a" id="cook1rec187a">
+To make an excellent Pudding.</a></h5>
+
+<p>Take crumbs of white-bread, as much fine flour, the yolks of four
+eggs, but one white, and as much good cream as will temper it as thick
+as you would make pancake batter, then butter the dish, bake it, and
+scrape sugar on it being baked.</p>
+
+
+<h5><a name="cook1rec187b" id="cook1rec187b">
+Puddings of Swines Lights.</a></h5>
+
+<p>Parboil the lights, mince them very small with suet, and mix them
+with grated bread, cream, curans, eggs, nutmeg, salt, and rose-water,
+and fill the guts.</p>
+
+
+<h5><a name="cook1rec187c" id="cook1rec187c">
+To make an Oatmeal Pudding.</a></h5>
+
+<p class="illustration">
+<img src="images/pot3.png" width="60" height="42"
+alt="pot" />
+</p>
+
+<p>Pick a quart of whole oatmeal, being finly picked and cleansed, steep
+it in warm milk all night, next morning drain it, and boil it in three
+pints of cream; being boil’d and cold put to it six yolks of eggs and
+but three whites, cloves, mace, saffron, salt, dates slic’t, and sugar,
+boil it in a napkin, and boil it as the bread-pudding, serve it with
+beaten butter, and stick it with slic’t dates, and scrape sugar; or you
+may bake these foresaid materials in dish, pye, <i>&amp;c.</i></p>
+
+<p>Sometimes add to this pudding raisins of the sun, and all manner of
+sweet herbs, chopped small, being seasoned as before.</p>
+
+
+<span class="pagenum">188</span>
+<!-- png217 -->
+<h5><a name="cook1rec188a" id="cook1rec188a">
+Other Oatmeal Pudding.</a></h5>
+
+<p>Take great oatmeal, pick it and scale it in cream being first put in
+a dish or bason, season it with nutmeg, cinamon, ginger, pepper, and
+currans, bake it in a dish, or boil it in a napkin, being baked or
+boiled, serve it with beaten butter, and scraping sugar.</p>
+
+
+<h5><a name="cook1rec188b" id="cook1rec188b">
+Otherways.</a></h5>
+
+<p>Season it with cloves, mace, saffron, salt, and yolks of eggs, and
+but five that have whites, and some cream to steep the groats in, boil
+it in a napkin, or bake it in a dish or pye.</p>
+
+
+<h5><a name="cook1rec188c" id="cook1rec188c">
+To make Oatmeal Pudding-pies.</a></h5>
+
+<span class="rightfloat">
+<img src="images/shape2.png" width="87" height="67"
+alt="abstract shape" />
+</span>
+
+<p>Steep oatmeal in warm milk three or four hours, then strain some
+blood into it of flesh or fish, mix it with cream, and add to it suet
+minced small, sweet herbs chopped fine, as tyme, parsley, spinage,
+succory, endive, strawberry leaves, violet leaves, pepper, cloves mace,
+fat beef-suet, and four eggs; mingle all together, and so bake them.</p>
+
+
+<h5><a name="cook1rec188d" id="cook1rec188d">
+To make an Oatmeal Pudding boil’d.</a></h5>
+
+<p>Take the biggest oatmeal, mince what herbs you like best and mix with
+it, season it with pepper and salt, tye it strait in a bag, and when it
+is boild, butter it and serve it&nbsp;up.</p>
+
+
+<h5><a name="cook1rec188e" id="cook1rec188e">
+Oatmeal Pudding otherwise of fish or flesh blood.</a></h5>
+
+<p>Take a quart of whole oatmeal, steep it in warm milk over night,
+&amp; then drain the groats from it, boil them in
+<span class="pagenum">189</span>
+<!-- png218 -->
+a quart or three pints of good cream; then the oatmeal being boil’d and
+cold, have tyme, penniroyal, parsley, spinage, savory, endive, marjoram,
+sorrel, succory, and strawberry leaves, of each a little quantity, chop
+them fine, and put them to the oatmeal, with some fennil-seed, pepper,
+cloves, mace, and salt, boil it in a napkin, or bake it in a dish, pie,
+or guts.</p>
+
+<p>Sometimes of the former pudding you may leave out some of the herbs,
+and add these, penniroyal, savory, leeks, a&nbsp;good big onion, sage,
+ginger, nutmeg, pepper, salt, either for fish or flesh days, with butter
+or beef-suet, boil’d or baked in a dish, napkin, or pie.</p>
+
+
+<h5><a name="cook1rec189a" id="cook1rec189a">
+To make a baked Pudding.</a></h5>
+
+<p>Take a pint of cream, warm it, and put to it eight dates minced, four
+eggs, marrow, rose-water, nutmegs raced and beaten, mace and salt,
+butter the dish, and put it in; and if you please, lay puff paste on it,
+and scrape sugar on it and in&nbsp;it.</p>
+
+
+<h5><a name="cook1rec189b" id="cook1rec189b">
+To make a baked Pudding otherways.</a></h5>
+
+<p>Take a pint and a half of cream, and a pound of butter; set the same
+on fire till the butter be melted, then take three or four eggs, season
+it with nutmeg, rose-water, sugar, and salt, make it as thin as pankake
+batter, butter the dish, and baste it with a garnish of paste
+about&nbsp;it.</p>
+
+
+<h5><a name="cook1rec189c" id="cook1rec189c">
+Otherways<ins class="punct" title=", for .">.&nbsp;</ins></a></h5>
+
+<p>Take a penny loaf, pare it, slice it, and put it into a quart of
+cream with a little rose-water, break it very small, then take four
+ounces of almon-paste, and put in eight eggs beaten, the marrow of three
+or four marrow bones, three or four pippins slic’t thin, or what
+<span class="pagenum">190</span>
+<!-- png219 -->
+way you please; mingle these together with a little ambergreese, and
+butter, then dish and bake&nbsp;it.</p>
+
+
+<h5><a name="cook1rec190a" id="cook1rec190a">
+Otherways.</a></h5>
+
+<p>Take a quart of cream, put thereto a pound of beef-suet minced small,
+put it into the cream, and season it with nutmeg, cinamon, and
+rose-water, put to it eight eggs, and but four whites, and two grated
+manchets; mingle them well together, and put them in a butter’d dish,
+bake it, and being baked, scrape on sugar, and serve&nbsp;it.</p>
+
+
+<h5><a name="cook1rec190b" id="cook1rec190b">
+To make black Puddings.</a></h5>
+
+<p>Take half the oatmeal, pick it, and take the blood while it is warm
+from the hog, strain it and put it in the oatmeal as soon us you can,
+let it stand all night; then take the other part of the oatmeal, pick it
+also, and boil it in milk till it be tender, and all the milk consumed,
+then put it to the blood and stir it well together, put in good store of
+beef or hog suet, and season it with good pudding herbs, salt, pepper,
+and fennil-seed, fill not the guts too full, and boil them.</p>
+
+
+<h5><a name="cook1rec190c" id="cook1rec190c">
+To make black Puddings otherways.</a></h5>
+
+<p>Take the blood of the hog while it is warm, put in some salt, and
+when it is thorough cold put in the groats or oatmeal well picked; let
+it stand soaking all night, then put in the herbs, which must be
+rosemary, tyme, penniroyal, savory, and fennel, make the blood soft with
+putting in some good cream until the blood look pale; then beat four or
+five eggs, whites and all, and season it with cloves, mace, pepper,
+fennil-seed, and put good store of hogs fat or beef-suet to the stuff,
+cut not the fat too small.</p>
+
+
+<span class="pagenum">191</span>
+<!-- png220 -->
+<h5><a name="cook1rec191a" id="cook1rec191a">
+To make <ins class="correction" title="Index reference is ‘Puddings white’">black Puddings</ins> an excellent way.</a></h5>
+
+<p>After the hogs Umbles are tender boil’d, take some of the lights with
+the heart, and all the flesh about them, picking from them all the
+sinewy skins, then chop the meat as small as you can, and put to it a
+little of the liver very finely searsed, some grated nutmeg, four or
+five yolks of eggs, a&nbsp;pint of very good cream, two or three
+spoonfuls of sack, sugar, cloves, mace, nutmeg, cinamon, caraway-seed,
+a&nbsp;little rose-water, good store of hogs fat, and some salt: roul it
+in rouls two hours before you go to fill them in the guts, and lay the
+guts in steep in rose-water till you fill them.</p>
+
+<span class="pagenum">192</span>
+<!-- png221 -->
+<hr class="above" />
+
+<h3><a name="cook1secVIII" id="cook1secVIII">Section VIII.</a></h3>
+
+<h3 class="subhead">
+The rarest Ways of making all manner of Souces and Jellies.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook1rec192a" id="cook1rec192a">
+To souce a Brawn.</a></h5>
+
+<p><span class="firstletter">T</span>Ake a fat brawn of two or three
+years growth, and bone the sides, cut off the head close to the ears,
+and cut five collars of a side, bone the hinder leg, or else five
+collars will not be deep enough, cut the collars an inch deeper in the
+belly, then on the back; for when the collars come to boiling, they will
+shrink more in the belly than in the back, make the collars very even
+when you bind them up, not big at one end, &amp; little at the other,
+but fill them equally, and lay them again in a soaking in fair water;
+before you bind them up, let them be well watered the space of two days,
+and twice a day soak &amp; scrape them in warm water, then cast them in
+cold fair water, before you roul them up in collors, put them into white
+clouts, or sow them up with white tape.</p>
+
+<p>Or bone him whole, &amp; cut him cross the flitches, make but four or
+five collars in all, &amp; boil them in cloths, or bind them up with
+white tape, then have your boiler ready, make it boil, and put in your
+collars of the biggest bulk first, a&nbsp;quarter of an hour before the
+other lessor; boil them at the first putting in the space of an hour
+with a quick fire, &amp; keep the boiler continually fil’d up with
+<span class="pagenum">193</span>
+<span class="folionum">P</span>
+<!-- png222 -->
+warm clean liquor, scum off the fat clean still as it riseth; after an
+hour let it boil leisurely, and keep it still filled up to the brim;
+being fine and tender boil’d, that you may put a straw thorow it, draw
+your fire, and let your brawn rest till the next morning. Then being
+between hot and cold, take it into molds of deep hoops, bind them about
+with packthred, and being cold, take them out and put them into souce
+drink made of boil’d oatmeal ground or beaten, and bran boil’d in fair
+water; being cold, strain it thorow a cullender into the tub or earthen
+pot, put salt into it, and close up the vessel close from the air.</p>
+
+<p>Or you may make other souse-drink of whey and salt beaten together,
+it will make your brawn look more white and better.</p>
+
+
+<h5><a name="cook1rec193a" id="cook1rec193a">
+To make Pig Brawn</a></h5>
+
+<p>Take a white or red Pig, for a spotted one is not so handsome, take a
+good large fat one, and being scalded and drawn bone it whole, but first
+cut off the head and the hinder quarters, (and leave the bone in the
+hinder quarters) the rest being boned cut it into 2 collars overwart
+both the sides, or bone the wole Pig but only the head: then wash them
+in divers-waters, and let it soak in clean water two hours, the bloud
+being well soaked out, take them and dry the collars in a clean cloth,
+and season them in the inside with minced lemon-peel and salt, roul them
+up, &amp; put them into fine clean clouts, but first make your collars
+very equal at both ends, round and even, bind them up at the ends and
+middle hard &amp; close with packthred; then let your Pan boil, and put
+in the collars, boil them with water and salt, and keep it filled up
+with warm water as you do the brawn, scum off the fat very clean, and
+being tender boil’d put them in a hoop as deep as the collar, bind it
+and frame it even,
+<span class="pagenum">194</span>
+<!-- png223 -->
+being cold put it into your souce drink made of whey and salt, or
+oatmeal boil’d and strained, then put them in a pipkin or little barrel,
+and stop them close from the air.</p>
+
+<p>When you serve it, dish it on a dish and plate, the two collars, two
+quarters and head, or make but two collars of the whole Pig.</p>
+
+
+<h5><a name="cook1rec194a" id="cook1rec194a">
+To garnish Brawn or Pig Brawn.</a></h5>
+
+<p>Leach your brawn, and dish it on a plate in a fair clean dish, then
+put a rosemary branch on the top being first dipped in the white of an
+egg well beaten to froth, or wet in water and sprinkled with flour, or a
+sprig of rosemary gilt with gold; the brawn spotted also with gold and
+silver leaves, or let your sprig be of a streight sprig of yew tree, or
+a streight furz bush, and put about the brawn stuck round with
+bay-leaves three ranks round, and spotted with red and yellow jelly
+about the dish sides, also the same jelly and some of the brawn leached,
+jagged, or cut with tin moulds, and carved lemons, oranges and
+barberries, bay-leaves gilt, red beets, pickled barberries, pickled
+gooseberries, or pickled grapes.</p>
+
+
+<h5><a name="cook1rec194b" id="cook1rec194b">
+To souce a Pig.</a></h5>
+
+<p>Take a pig being scalded, cut off the head, and part it down the
+back, draw it and bone it, then the sides being well cleansed from the
+blood, and soaked in several clean waters, take the pig and dry the
+sides, season them with nutmeg, ginger, and salt, roul them and bind
+them up in clean clouts as the pig brawn aforesaid, then have as much
+water as will cover it in a boiling pan two inches over and two bottles
+of white-wine over and above; first let the water boil, then put in the
+collars with salt, mace, slic’t ginger, parsley-roots and fennil-roots
+scraped and picked; being half boiled put in two quarts of white-wine,
+<span class="pagenum">195</span>
+<span class="folionum">P2</span>
+<!-- png224 -->
+and when it is boil’d quite, put in slices of lemon to it, and the whole
+peel of a lemon.</p>
+
+
+<h5><a name="cook1rec195a" id="cook1rec195a">
+Otherways in Collars.</a></h5>
+
+<p>Season the sides with beaten nutmeg, salt, and ginger, or boil the
+sides whole or not bone them; boil also a piece or breast of veal with
+them, being well joynted and soaked two hours in fair water, boil it in
+half wine and half water, mace, slic’t ginger, parsley, and
+fennil-roots, being boil’d leave it in this souce, and put some slic’t
+lemon to it, with the whole pieces: when it is cold serve it with
+yellow, red, and white jelly, barberries, slic’t lemon, and
+lemon-peel.</p>
+
+<p>Or you may make but one collar of both the sides to the hinder
+quarters, or bone the two sides, and make but two collars of all, and
+save the head only whole, or souce a pig in quarters or halves, or make
+of a good large fat pig but one collar only, and the head whole.</p>
+
+<p>Or souce it with two quarts of white wine to a gallon of water, put
+in your wine when your pig is almost boil’d, and put to it four maces,
+a&nbsp;few cloves, two races of slic’t ginger, salt, a&nbsp;few
+bay-leaves, whole pepper, some slices of lemon, and lemon-peel; before
+you boil your pig, season the sides or collars with nutmeg, salt<ins
+class="punct" title="missing ,">, </ins>cloves, and mace.</p>
+
+
+<h5><a name="cook1rec195b" id="cook1rec195b">
+To souce a Pig otherways.</a></h5>
+
+<p>Scald it and cut it in four quarters, bone it, and let it ly in water
+a day and a night, then roul it up (like brawn) with sage leaves, lard
+in thin slices, &amp; some grated bread mix’t with the juyce of orange,
+beaten nutmeg, mace, and salt: roul it up in the quarters of the pig
+very hard and binde it up with tape, then boil it with fair water,
+white-wine, large mace, <ins class="correction" title="text reads ‘slict’">slic’t</ins> ginger, a&nbsp;little lemon-peel,
+<span class="pagenum">196</span>
+<!-- png225 -->
+a faggot of sweet herbs, and salt; being boil’d put it in an earthen pot
+to cool in the liquor, and souce there two days, then dish it out on
+plates, or serve it in collars with mustard and sugar.</p>
+
+
+<h5><a name="cook1rec196a" id="cook1rec196a">
+Otherways.</a></h5>
+
+<p>Season the sides with cloves, mace, and salt, then roul it in collars
+or sides with the bones in it; then take two or 3 gallons of water,
+a&nbsp;pottle of white-wine, and when the liquor boils put in the pig,
+with mace, cloves, slic’t ginger, salt, bay-leaves, and whole pepper;
+being half boil’d, put in the wine, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec196b" id="cook1rec196b">
+Otherways.</a></h5>
+
+<p>Season the collars with chopped sage, beaten nutmeg, pepper, and
+salt.</p>
+
+
+<h5><a name="cook1rec196c" id="cook1rec196c">
+To souce or jelly a Pig in the Spanish fashion.</a></h5>
+
+<p>Take a pig being scalded, boned, and chined down the back, then soak
+the collars clean from the blood the space of two hours, dry them in a
+clean cloth, and season the sides with pepper, salt, and minced sage;
+then have two dryed neats-tongues that are boil’d tender and cold, that
+they look fine and red, pare them and slice them from end to end the
+thickness of a half crown piece, lay them on the inside of the seasoned
+pig, one half of the tongue for one side, and the other for the other
+side; then make two collars and bind them up in fine white clouts, boil
+them as you do the soust pigs with wine, water, salt, slic’t ginger and
+mace, keep it dry, or in souce drink of the pig brawn.</p>
+
+<p>If dry serve it in slices as thick as a trencher cut round the collar
+or slices in jelly, and make jelly of the liquor wherein it was boil’d,
+adding to it juyce of lemon, ising-glass,
+<span class="pagenum">197</span>
+<span class="folionum">P3</span>
+<!-- png226 -->
+spices, sugar clarified with eggs, and run it through the bag.</p>
+
+
+<h5><a name="cook1rec197a" id="cook1rec197a">
+How to divide a Pig into Collars divers ways, either for Pig Brawn, or
+soust Pig.</a></h5>
+
+<p>1. Cut a large fat Bore-pig into one collar only, bone it whole, and
+not chine it, the head only cut off.</p>
+
+<p>2. Take out the hinder-quarters and buttocks with the bones in them,
+bone all the rest whole, only the head cut off.</p>
+
+<p>3. Take off the hinder quarters and make two collars, bone all the
+rest, only cut off the head &amp; leave it whole.</p>
+
+<p>4. Cut off the head, and chine it through the back, and collar both
+sides at length from end to end.</p>
+
+<p><ins class="correction" title="text reads ‘3.’">5.</ins> Chine it
+as before with the bones in, and souce it in quarters.</p>
+
+
+<h5><a name="cook1rec197b" id="cook1rec197b">
+To souce a Capon.</a></h5>
+
+<p>Take a good bodied Capon, young, fat, and finely pulled, drawn and
+trussed, lay it in soak two or three hours with a knuckle of veal well
+joynted, and after set them a boiling in a fine deep brass-pan, kettle,
+or large pipkin, in a gallon of fair water; when it boils, scum it, and
+put in four or five blades of mace, two or three races of ginger slic’t,
+four fennil-roots, and four parsley-roots, scraped and picked, and salt.
+The Capon being fine and tender boild take it up, and put it in other
+warm liquor or broth, then put to your souced broth a quart of
+white-wine, and boil it to a jelly; then take it off, and put it into an
+earthen pan or large pipkin, put your capon to it, with two or three
+slic’t lemons, and cover it close, serve it at your pleasure, and
+garnish it with slices and pieces of lemon, barberries, roots, mace,
+nutmeg, and some of the jelly.</p>
+
+<span class="pagenum">198</span>
+<!-- png227 -->
+<p>Some put to this souc’t capon, whole pepper, &amp; a&nbsp;faggot of
+sweet herbs, but that maketh the broth very black.</p>
+
+<p>In that manner you may souce any Land Fowl.</p>
+
+
+<h5><a name="cook1rec198a" id="cook1rec198a">
+To souce a Breast of Veal, Side of Lamb, or any Joynt of Mutton, Kid,
+Fawn, or Venison.</a></h5>
+
+<p>Bone a breast of veal &amp; soak it well from the blood, then wipe it
+dry, and season the side of the breast with beaten nutmeg, ginger, some
+sweet herbs minced small, whole coriander-seed, minced lemon-peel, and
+salt, and lay some broad slices of sweet lard over the seasoning, then
+roul it into a collar, and bind it up in a white clean cloth, put it
+into boiling liquor, scum it well, and then put in slic’t ginger, slic’t
+nutmeg, salt, fennil, and parsley-roots, being almost boild, put in a
+quart of white-wine, and when it is quite boild take it off, and put in
+slices of lemon, the peel of two lemons whole, and a douzen bay leaves,
+boil it close covered to make the veal look white.</p>
+
+<p>Thus you may do a breast of mutton, either roul’d, or with the bones
+in, and season them with nutmeg, pepper &amp; salt, roul them, &amp;
+bake them in a pot with wine and water, any Sea or Land fowl, being
+stuffed or farsed; and filled up with butter afterwards, and served dry,
+or lard the Fowls, bone and roul them.</p>
+
+
+<h5><a name="cook1rec198b" id="cook1rec198b">
+To souce a Leg of Veal.</a></h5>
+
+<p>Take a leg of veal, bone it and lard it, but first season the lard
+with pepper, cloves, &amp; mace, lard it with great lard as big as your
+little finger, season the veal also with the same seasoning &amp; some
+salt with it; lard it very thick then have all manner of sweet herbs
+minc’t and strew’d on it, roul it like a collar of brawn, and boil it or
+stew it in the oven in a pipkin, with water, salt, and white-wine, serve
+it in a collar cold, whole or in slices, or put
+<span class="pagenum">199</span>
+<span class="folionum">P4</span>
+<!-- png228 -->
+away the liquor, and fill it up with butter, or bake it with butter in a
+roul, jelly it, and mix some of the broth with almond milk, and jellies
+in slices of two collars, when you serve&nbsp;it.</p>
+
+
+<h5><a name="cook1rec199a" id="cook1rec199a">
+Otherways.</a></h5>
+
+<p>Stuff or farse a leg of veal; with sweet herbs minc’t, beef-suet,
+pepper, nutmeg, and salt, collar it, and boil or bake it; being cold,
+either serve it dry in a collar, or in slices, or in a whole collar with
+gallendines of divers sorts, or in thin slices with oyl and vinegar.</p>
+
+<p>Thus you may dress any meat, venison, or Fowls.</p>
+
+
+<h5><a name="cook1rec199b" id="cook1rec199b">
+To souce Bullocks Cheeks, a Flank, Brisket, or Rand of Beef,
+&amp;c.</a></h5>
+
+<p>Take a bullocks cheek or flank of beef and lay it in peter salt four
+days, then roul it as even as you can, that the collar be not bigger in
+one place than in another boil it in water and salt, or amongst other
+beef, boil it very tender in a cloth as you do brawn, and being tender
+boil’d take it up, and put it into a hoop to fashion it upright and
+round, then keep it dry, and take it out of the clout, and serve it
+whole with mustard and sugar, or some gallendines. If lean, lard it with
+groat Lard.</p>
+
+
+<h5><a name="cook1rec199c" id="cook1rec199c">
+To collar a Surloin, Flank, Brisket, Rand, or Fore-Rib of Beef.</a></h5>
+
+<p>Take the flank of beef, take out the sinewy &amp; most of the fat,
+put it in pickle with as much water as will cover it, and put a handful
+of peter-salt to it, let it steep three days and not sift it, then take
+it out and hang it a draining the air, wipe it dry, then have a good
+handful of red sage, some tops of rosemary, savory, marjoram, tyme, but
+twice as much sage, mince them very small, then take
+<span class="pagenum">200</span>
+<!-- png229 -->
+quarter of an ounce of mace, and half as many cloves<ins class="punct"
+title="’ for ,">, </ins>with a little ginger, and half an ounce of
+pepper, and likewise half an ounce of peter-salt; mingle them together,
+then take your beef, splat it, and lay it even that it may roul up
+handsomely in a collar; then take your seasoning of herbs and spices,
+and strow it all over, roul it up close, and bind it fast with
+packthred, put it into an earthen pipkin or pot, and put a pint of
+claret wine to it, an onion and two or three cloves of garlick, close it
+up with a piece of course paste, and bake it in a bakers oven, it will
+ask six hours soaking.</p>
+
+
+<h5><a name="cook1rec200a" id="cook1rec200a">
+To souce a Collar of Veal in the same manner, or Venison, Pork, or
+Mutton.</a></h5>
+
+<p>Take out the bones, and put them in steep in the picle with
+peter-salt, as was aforesaid, steep them three days, and hang them in
+the air one day, lard them (or <ins class="correction" title="text reads ‘uot’">not</ins> lard them) with good big lard, and season the
+lard with nutmeg, pepper, and herbs, as is aforesaid in the collar of
+beef, strow it over with the herbs, and spices, <ins class ="correction" title="text reads ‘ing’ at line-beginning">being</ins>
+mingled together, and roul up the collar, bind it fast, and bake it
+tender in a pot, being stopped close, and keep it for your use to serve
+either in slices or <ins class="correction" title="text reads ‘in in’">in</ins> the whole collar, garnish it with bays and rosemary.</p>
+
+
+<h5><a name="cook1rec200b" id="cook1rec200b">
+To make a Jelly for any kind of souc’t Meats, Dishes, or other Works of
+that nature.</a></h5>
+
+<p>Take six pair of calves feet, scald them and take away the fat
+betwixt the claws, &amp; also the long shank-bones, lay them in soak in
+fair water 3 or 4 hours, and boil them in two gallons of fair
+spring-water, to three quarts of stock; being boild strain it through a
+strainer, &amp; when the broth is cold, take it from the grounds, &amp;
+divide it into three pipkins for three several colours, to
+<span class="pagenum">201</span>
+<!-- png230 -->
+every pipkin a quart of white-wine, and put saffron in one, cutchenele
+in another, and put a race of ginger, two blades of mace, and a nutmeg
+to each pipkin, and cinamon to two of the pipkins, the spices being
+first slic’t, then set your pipkins on the fire, and melt the jelly;
+then have a pound and a half of sugar for each pipkin: but first take
+your fine sugar being beaten, and put in a long dish or tray, and put to
+it whites of eighteen eggs, and beat them well together with your
+rouling pin, and divide it into three parts, put each part equally into
+the several pipkins, and stir it well together; the broth being almost
+cold, then set them on a charcoal fire and let them stew leisurely, when
+they begin to boil over, take them off, let it cool a little, run them
+through the bags once or twice and keep it for your use.</p>
+
+<p>For variety sometimes in place of wine, you may use grapes stamped
+and strained, wood-sorrel, juyce of lemons, or juyce of oranges.</p>
+
+
+<h5><a name="cook1rec201a" id="cook1rec201a">
+To jelly Hogs or Porkers Feet, Ears, or Snouts.</a></h5>
+
+<p>Take twelve feet, six ears, &amp; six snouts or noses, being finely
+scalded, &amp; lay them in soak twenty four hours, shift &amp; scrape
+them very white, then boil them in a fair clean scoured brass pot or
+pipkin in three gallons of liquor, five quarts of water, three of
+wine-vinegar, or <ins class="correction" title="text reads ‘verjyce’">verjuyce</ins>, and four of white-wine, boil them from three
+gallons to four quarts waste, being scum’d, put in an ounce of pepper
+whole, an ounce of nutmegs in quarters, an ounce of ginger slic’t, and
+an ounce of cinamon, boil them together, as is abovesaid, to four
+quarts.</p>
+
+<p>Then take up the meat, and let them cool, divide them into dishes,
+&amp; run it over with the broth or jelly being a little first setled,
+take the clearest, &amp; being cold put juice or orange over all, serve
+it with bay-leaves about the dish.</p>
+
+
+<span class="pagenum">202</span>
+<!-- png231 -->
+<h5><a name="cook1rec202a" id="cook1rec202a">
+To make a Crystal Jelly.</a></h5>
+
+<p>Take three pair of calves feet, and scald off the hair very clean,
+knock off the claws, and take out the great bones &amp; fat, &amp; cast
+them into fair water, shift them three or four times in a day and a
+night, then boil them next morning in a glazed pipkin or clean pot, with
+six quarts of fair spring water, boil it and scum it clean, boil away
+three quarts or more; then strain it into a clean earthen pan or bason,
+&amp; let it be cold: then prepare the dross from the bottom, and take
+the fat of the top clean, put it in a large pipkin of six quarts, and
+put into it two quarts of old clear white-wine, the juyce of four
+lemons, three blades of mace, and two races of ginger slic’t; then melt
+or dissolve it again into broth, and let it cool. Then have four pound
+of hard sugar fine beaten, and mix it with twelve whites of eggs in a
+great dish with your rouling pin, and put it into your pipkin to your
+jelly, stir it together with a grain of musk and ambergriese, put it in
+a fine linnen clout bound up, and a quarter of a pint of damask
+rose-water, set it a stewing on a soft charcoal fire, before it boils
+put in a little ising glass, and being boil’d up, take it, and let it
+cool a little, and run&nbsp;it.</p>
+
+
+<h5><a name="cook1rec202b" id="cook1rec202b">
+Other Jelly for service of several colours.</a></h5>
+
+<p>Take four pair of calves feet, a knuckle of veal, a&nbsp;good fleshie
+capon, and prepare these things as is said in the crystal jelly: boil
+them in three gallons of fair water, till six quarts be wasted, then
+strain it in an earthen pan, let it cool, and being cold pare the
+bottom, and take off the fat on the top also; then dissolve it again
+into broth, and divide it into 4 equal parts, put it into four several
+pipkins, as will contain five pints a piece each pipkin, put a little
+saffron into one of them, into another
+<span class="pagenum">203</span>
+<!-- png232 -->
+cutchenele beaten with allum, into another turnsole, and the other his
+own natural white; also to every pipkin a quart of white-wine, and the
+juyce of two lemons. Then also to the white jelly one race of ginger
+pare’d and slic’t &amp; three blades of large mace, to the red jelly 2
+nutmegs, as much in quantity of cinamon as nutmegs, also as much ginger;
+to the turnsole put also the same quantity, with a few whole cloves;
+then to the amber or yellow color, the same spices and quantity. Then
+have eighteen whites of eggs, &amp; beat them with six pound of double
+refined sugar, beaten small and stirred together in a great tray or
+bason with a rouling pin divide it into four parts in the four pipkins
+&amp; stir it to your jelly broth, spice, &amp; wine, being well mixed
+together with a little musk &amp; ambergriese. Then have new bags, wash
+them first in warm water, and then in cold, wring them dry, and being
+ready strung with packthread on sticks, hang them on a spit by the fire
+from any dust, and set new earthen pans under them being well seasoned
+with boiling liquor.</p>
+
+<p>Then again set on your jelly on a fine charcoal fire, and let it stew
+softly the space of almost an hour, then make it boil up a little, and
+take it off, being somewhat cold run it through the bag twice or thrice,
+or but once if it be very clear; and into the bags of colors put in a
+sprig of rosemary, keep it for your use in those pans, dish it as you
+see good, or cast it into what mould you please; as for example
+these.</p>
+
+<p><i>Scollop shells, Cockle shells, Egg shells, half Lemon, or
+Lemon-peel, Wilks, or Winkle shells, Muscle shells, or moulded out of a
+butter-squirt.</i></p>
+
+<p>Or serve it on a great dish and plate, one quarter of white, another
+of red, another of yellow, the fourth of another colour, &amp; about the
+sides of the dish oranges in quarters of jelly, in the middle whole
+lemon full of jelly
+<span class="pagenum">204</span>
+<!-- png233 -->
+finely carved, or cast out of a wooden or tin mould, or run into little
+round glasses four or five in a dish, on silver trencher plates, or
+glass trencher plates.</p>
+
+
+<h5><a name="cook1rec203a" id="cook1rec203a">
+The quantities for a quart of Jelly Broth for the true making
+of&nbsp;it.</a></h5>
+
+<p>A quart of white-wine, a pound and a half of sugar, eggs, two
+nutmegs, or mace, two races of ginger, as much cinamon, two grains of
+musk and ambergriese, calves feet, or a knuckle of veal.</p>
+
+<p>Sometimes for variety, in place of wine, use grape-verjuyce; if juyce
+of grapes a quart, juyce of lemons a pint, juyce of oranges a quart,
+juyce of wood-sorrel a quart, and juyce of quinces a quart.</p>
+
+
+<h4 class="long">
+How to prepare to make a good Stock for Jellies of all sorts, and the
+meats most proper for them, both for service and sick-folks; also the
+quantities belonging to a quart of Jellie.</h4>
+
+<h5><a name="cook1rec203b" id="cook1rec203b">
+For the stock for service.</a></h5>
+
+<p>Two pair of calves feet finely cleansed, the fat and great bones
+taken out and parted in halves; being well soaked in fair water twenty
+four hours, and often shifted, boil them in a brass pot or pipkin close
+covered, in the quantity of a gallon of water, boil them to three pints,
+then strain the broth through a clean strong canvas into an earthen pan
+or bason; when it is cold take off the top, and pare off the dregs from
+the bottom. Put it in a clean well glazed pipkin of two quarts, with a
+quart of white-wine, a&nbsp;quarter of a pint of cinamon-water, as much
+of ginger-water, &amp; as much of nutmeg-water, or these spices sliced.
+Then have two pound of double refined
+<span class="pagenum">205</span>
+<!-- png234 -->
+sugar beaten with eggs, in a deep dish or bason, your jelly being new
+melted, put in the eggs with sugar, stir all the foresaid materials
+together, and set it astewing on a soft charcoal fire the space of half
+an hour or more, being well digested and clear run.</p>
+
+<p>Take out the bone and fat of any meat for jellies, for it doth but
+stain the stock, and is the cause that it will never be white nor very
+clear.</p>
+
+
+<h5><a name="cook1rec205a" id="cook1rec205a">
+Meats proper for Jelly for service or sick folks.</a></h5>
+
+<p>1. Three pair of calves feet.</p>
+<p>2. Three pair of calves feet, a knuckle of veal, and a fine well
+fleshed capon.</p>
+<p>3. One pair of calves feet, a well fleshed capon, and half a pound of
+harts-horn of ising-glass.</p>
+<p>4. An old cock and a knuckle of veal.</p>
+<p>5. Harts horn jelly only, or with a poultrey.</p>
+<p>6. Good bodied capons.</p>
+<p>7. Ising-glass only, or with a cock or capon.</p>
+<p>8. Jelly of hogs feet, ears, and snouts.</p>
+<p>9. Sheeps feet, lambs feet, and calves feet.</p>
+
+
+<h5><a name="cook1rec205b" id="cook1rec205b">
+Neats feet for a Jelly for a Neats-Tongue.</a></h5>
+
+<p>Being fresh and tender boil’d and cold, lard it with candied cittern
+candied orange, lemon, or quinces, run it over with jelly, and some
+preserved barberries or <ins class="correction" title="text reads ‘chreries’">cherries</ins>.</p>
+
+
+<h5><a name="cook1rec205c" id="cook1rec205c">
+To make a Jelly as white as snow of Jorden-Almonds.</a></h5>
+
+<p>Take a pound of almonds, steep them in cold water till they will
+blanch, which will be in six hours; being blanched into cold water, beat
+them with a quart of rose water: then have a decoction of half a pound
+of ising-glass, boil’d with a gallon of fair spring-water, or else half
+<span class="pagenum">206</span>
+<!-- png235 -->
+wine, boil it till half be wasted, then let it cool, strain it, and
+mingle it with your almonds, and strain with them a pound of double
+refined sugar, the juyce of two lemons, and cast it into egg shells; put
+saffron to some of it, and make some of it blue, some of it green, and
+some yellow; cast some into oranges, and some into lemon rindes candied:
+mix part of it with some almond paste colored; and some with
+cheese-curds; serve of divers of these colours on a great dish and
+plate.</p>
+
+
+<h5><a name="cook1rec206a" id="cook1rec206a">
+To make other white Jelly.</a></h5>
+
+<p>Boil two capons being cleansed, the fat and lungs taken out, truss
+them and soak them well in clean water three of four hours; then boil
+them in a pipkin, or pot of two gallons or less, put to them a gallon or
+five quarts of white wine, scum them, and boil them to a jelly, next
+strain the broth from the grounds and blow off the fat clean; then take
+a quart of sweet cream, a&nbsp;quart of the jelly broth, a&nbsp;pound
+and half of refined sugar, and a quarter of a <ins class="correction"
+title="text reads ‘pine’">pint</ins> of rose water, mingle them all
+together, and give them a warm on the fire with half an ounce of fine
+searsed ginger; then set it a cooling, dish it, or cast it in lemon or
+orange-peels, or in any fashion of the other jellies, in moulds or
+glasses, or turn it into colours; for sick folks in place of cream use
+stamped almonds.</p>
+
+
+<h5><a name="cook1rec206b" id="cook1rec206b">
+To make Jellies for sauces, made dishes, and other works.</a></h5>
+
+<p>Take six pair of calves feet, scald them and take away the fat
+between the claws, as also the great long shank bones, and lay them in
+water four or five hours; then boil them in two gallons of fair spring
+water, scum them clean and boil them from two gallons to three quarts,
+then strain it through a strong canvas, and let the broth cool; being
+cold cleanse it from the grounds, pare off the
+<span class="pagenum">207</span>
+<!-- png236 -->
+top and melt it, then put to it in a good large pipkin, three quarts of
+white-wine, three races of ginger slic’t, some six blades of mace,
+a&nbsp;quarter of an ounce of cinamon, a&nbsp;grain of musk, and
+eighteen whites of eggs beaten with four pound of sugar, mingle them
+with the rest in the pipkin, and the juyce of three lemons, set all on
+the fire, and let it stew leisurely; then have your bag ready washed,
+and when your pipkin boils up, run it, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec207a" id="cook1rec207a">
+Harts horn Jelly.</a></h5>
+
+<p>Take half a pound of harts-horn, boil it in fair spring water
+leisurely, close covered, and in a well glazed pipkin that will contain
+a gallon, boil it till a spoonful will stand stiff being cold, then
+strain it through a fine thick canvas or fine boultering, and put it
+again into another lesser pipkin, with the juyce of eight or nine good
+large lemons, a&nbsp;pound and half of double refined sugar, and boil it
+again a little while, then put it in a gally pot, or small glasses, or
+cast it into moulds, or any fashions of the other jellies. It is held by
+the Physicians for a special Cordial.</p>
+
+<p>Or take half a pound of harts-horn grated, and a good capon being
+finely cleansed and soaked from the blood, and the fat taken off, truss
+it, and boil it in a pot or pipkin with the harts-horn, in fair spring
+water, the same things as the former, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec207b" id="cook1rec207b">
+To make another excellent Jelly of Harts horn and Ising-glass for a
+Consumption.</a></h5>
+
+<p>Take half a pound of ising-glass, half a pound of harts-horn, half a
+pound of slic’t dates, a&nbsp;pound of beaten sugar, half a pound of
+slic’t figs, a&nbsp;pound of slic’t prunes half an ounce of cinamon,
+half an ounce of ginger, a&nbsp;quarter of an ounce of mace,
+a&nbsp;quarter of an ounce of
+<span class="pagenum">208</span>
+<!-- png237 -->
+cloves, half an ounce of nutmegs, and a little red sanders, slice your
+spices, and also a little stick of liquorish and put in your cinamon
+whole.</p>
+
+
+<h5><a name="cook1rec208a" id="cook1rec208a">
+To make a Jelly for weakness in the back.</a></h5>
+
+<p>Take two ounces of harts-horn, and a wine quart of spring-water, put
+it into a pipkin, and boil it over a soft fire till it be one half
+consumed, then take it off the fire, and let it stand a quarter of an
+hour, and strain it through a fine holland cloth, crushing the
+harts-horn gently with a spoon: then put to it the juyce of a lemon, two
+spoonfulls of red rose-water, half a spoonful of cinamon-water, four or
+five ounces of fine sugar, or make it sweet according to the parties
+taste; then put it out into little glasses or pipkins, and let it stand
+twenty four hours, then you may take of it in the morning, or at four of
+the clock in the afternoon, what quantity you please. To put two or
+three spoonfuls of it into broth is very good.</p>
+
+
+<h5><a name="cook1rec208b" id="cook1rec208b">
+To make another dish of meat called a Press, for service.</a></h5>
+
+<p>Do in this as you may see in the jelly of the porker, before spoken
+of; take the feet, ears, snouts, and cheeks, being finely and tender
+boil’d to a jelly with spices, and the same liquor as is said in the
+Porker; then take out the bones and make a lay of it like a square
+brick, season it with coriander or fennil-seed, and bind it up like a
+square brick in a strong canvas with packthred, press it till it be
+cold, and serve it in slices with bay-leaves, or run it over with
+jellies.</p>
+
+
+<h5><a name="cook1rec208c" id="cook1rec208c">
+To make a Sausage for Jelly.</a></h5>
+
+<p>Boil or roast a capon, mince and stamp it with some almond paste,
+then have a fine dried neats-tongue, one that
+<span class="pagenum">209</span>
+<span class="folionum">Q</span>
+<!-- png238 -->
+looks fine and red ready boil’d, cut it into little pieces, square like
+dice, half an inch long, and as much of interlarded bacon cut into the
+same form ready boil’d and cold, some preserved quinces and barberries,
+sugar, and cinamon, mingle all together with some scraped ising-glass
+amongst it warm; roul it up in a sausage, knit it up at the ends, and
+sow the sides; then let it cool, slice it, and serve it in a jelly in a
+dish in thin slices, and run jelly over it, let it cool and lay on more,
+that cool, run more, and thus do till the dish be full; when you serve
+it, garnish the dish with jelly and preserved barberries, and run over
+all with juyce of lemon.</p>
+
+
+<h5><a name="cook1rec209a" id="cook1rec209a">
+To make Leach a most excellent way in the French Fashion.</a></h5>
+
+<p>Take a quart of sweet cream, twelve spoonfuls of rose-water, four
+grains of musk dissolved in rose-water, and four or five blades of large
+mace boil’d with half a pound of ising-glass, being steeped and washed
+clean, and put to it half a pound of sugar, and being boil’d to a jelly,
+run it through your jelly bag into a dish, and being cold slice it into
+chequer-work, and serve it on a plate or glasses, and sometimes without
+sugar in it, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec209b" id="cook1rec209b">
+To make the best Almond Leach.</a></h5>
+
+<p>Take an ounce of ising-glass, and lay it two hours in water, shift
+it, and boil it in fair water, let it cool; then take two pound of
+almonds, lay them in the water till they will blanch, then stamp them
+and put to them a pint of milk, strain them, and put in large mace and
+slic’t ginger, boil them till it taste well of the spice, then
+<span class="pagenum">210</span>
+<!-- png239 -->
+put in your digested ising-glass, sugar, and a little rose-water, run it
+through a strainer, and put it into dishes.</p>
+
+<p>Some you may colour with saffron, turnsole, or green wheat, and
+blew-bottles for blew.</p>
+
+
+<h5><a name="cook1rec210a" id="cook1rec210a">
+To keep Sparagus all the year.</a></h5>
+
+<p>Parboil them very little, and put them into clarified butter, cover
+them with it, the butter being cold, cover them with a leather, and
+about a month after refresh the butter, melt it, and put it on them
+again, then set them under ground being covered with a leather.</p>
+
+<span class="pagenum">211</span>
+<span class="folionum">Q2</span>
+<!-- png240 -->
+<hr class="above" />
+
+<h3><a name="cook1secIX" id="cook1secIX">Section IX.</a></h3>
+
+<h3 class="subhead">
+The best way of making all manner of baked Meats.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook1rec211a" id="cook1rec211a">
+To make a Bisk or Batalia Pie.</a></h5>
+
+<p><span class="firstletter">T</span>Ake six peeping Pigeons, and as
+many peeping small chickens, truss them to bake; then have six oxe
+pallets well boil’d and blancht, and cut in little pieces; then take six
+lamb-stones, and as many good veal sweet-breads cut in halves and
+parboil’d, twenty cocks-combs boil’d and blanch’d, the bottoms of four
+artichocks boiled and blanched, a&nbsp;quart of great oysters parboil’d
+and bearded, also the marrow of four bones seasoned with pepper, nutmeg,
+mace, and salt; fill the pye with the meat, and mingle some pistaches
+amongst it, cock-stones, knots, or yolks of hard eggs, and some butter,
+close it up and bake it (an hour and half will bake it) but before you
+set it in the oven, put into it a little fair water: Being baked pour
+out the butter, and liquor it with gravy, butter beaten up thick, slic’t
+lemon, and serve it&nbsp;up.</p>
+
+<p>Or you may bake this bisk in a patty-pan or dish.</p>
+
+<p>Sometimes use sparagus and interlarded bacon.</p>
+
+<p>For the paste of this dish, take three quarts of flour, and three
+quarters of a pound of butter, boil the butter in fair water, and make
+up the paste hot and quick.</p>
+
+<span class="pagenum">212</span>
+<!-- png241 -->
+<p>Otherways in the summer time, make the paste of cold butter; to three
+quarts of flour take a pound and a half of butter, and work it dry into
+the flour, with the yolks of four eggs and one white, then put a little
+water to it, and make it up into a stiff paste.</p>
+
+
+<h5><a name="cook1rec212a" id="cook1rec212a">
+To bake Chickens or Pigeons.</a></h5>
+
+<p>Take either six pigeon peepers or six chicken peepers, if big cut
+them in quarters, then take three sweet-breads of veal slic’t very thin,
+three sheeps tongues boil’d tender, blanched and slic’t, with as much
+veal, as much mutton,
+<span class="leftfloat">
+<img src="images/pot1.png" width="133" height="95"
+alt="pot" />
+</span>
+six larks, twelve cocks combs, a&nbsp;pint of great oysters parboild and
+bearded, calves udder cut in pieces, and three marrow bones, season
+these foresaid materials with pepper, salt, and nutmeg, then fill them
+in pies of the form as you see, and put on the top some chesnuts,
+marrow, large mace, grapes, or gooseberries; then have a little piece of
+veal and mince it with as much marrow, some grated bread, yolks of eggs,
+minced dates, salt, nutmeg, and some sweet marjoram, work up all with a
+little cream, make it up in little balls or rouls, put them in the pie,
+and put in a little mutton-gravy, some artichock bottoms, or the tops of
+boild sparagus, and a little butter; close up the pie and bake it, being
+baked liquor it with juyce of oranges, one lemon, and some claret wine,
+shake it well together, and so serve&nbsp;it.</p>
+
+
+<h5><a name="cook1rec212b" id="cook1rec212b">
+To Make a Chicken Pie otherways.</a></h5>
+
+<p>Take and truss them to bake, then season them lightly with pepper,
+salt, and nutmeg; lay them in the pie, and lay on them some dates in
+halves, with the marrow of
+<span class="pagenum">213</span>
+<span class="folionum">Q3</span>
+<!-- png242 -->
+three marrow-bones, some large mace, a&nbsp;quarter of a pound of eringo
+roots, some grapes or barberries, and some butter, close it up, and put
+it in the oven; being half baked, liquor it with a pound of good butter;
+a&nbsp;quarter of a pint of grape-verjuyce, and a quartern of refined
+sugar, ice it and serve it&nbsp;up.</p>
+
+<p><a name="cook1rec213a" id="cook1rec213a">Otherways</a> you may use the
+giblets, and put in some pistaches, but keep the former order as
+aforesaid for change.</p>
+
+<p>Liquor it with caudle made of a pint of white-wine or verjuyce, the
+yolks of five or six eggs, suger, and a quarter of a pound of good sweet
+butter; fill the pye, and shake this liquor well in it, with the slices
+of a lemon. Or you may make the caudle green with the juyce of spinage;
+ice these pies, or scrape sugar on them.</p>
+
+<p>Otherways for the liquoring or garnishing of these Pies, for variety
+you may put in them boil’d skirrets, bottom of artichocks boil’d, or
+boil’d cabbidge lettice.</p>
+
+<p>Sometimes sweet herbs, whole yolks of hard eggs, interlarded bacon in
+very thin slices, and a whole onion; being baked, liquor it with
+white-wine, butter, and the juyce of two oranges.</p>
+
+<p>Or garnish them with barberries, grapes, or gooseberries, red or
+white currans, and some sweet herbs chopped small, boil’d in gravy; and
+beat up thick with butter.</p>
+
+<p>Otherways liquor it with white-wine, butter, sugar, some sweet
+marjoram, and yolks of eggs strained.</p>
+
+<p>Or bake them with candied lettice stalks, potatoes, boil’d and
+blanch’d, marrow, dates, and large mace; being baked cut up the pye, and
+lay on the chickens, slic’t lemon, then liquor the pye with white-wine,
+butter, and sugar, and serve it up hot.</p>
+
+<p>You may bake any of the foresaid in a patty-pan or dish, or bake them
+in cold butter paste.</p>
+
+
+<span class="pagenum">214</span>
+<!-- png243 -->
+<h5><a name="cook1rec214a" id="cook1rec214a">
+To bake Turkey, Chicken, Pea-Chicken, Pheasant-Pouts, Heath Pouts,
+Caponets, or Partridge for to be eaten cold.</a></h5>
+
+<p>Take a turkey-chicken, bone it, and lard it with pretty big lard,
+a&nbsp;pound and half will serve, then season it with an ounce of
+pepper, an ounce of nutmegs, and two ounces of salt, lay some butter in
+the bottom of the pye, then lay on the fowl, and put in it six or eight
+whole cloves, then put on all the seasoning with good store of butter,
+close it up, and baste it over with eggs, bake it, and being baked fill
+it up with clarified butter.</p>
+
+<p>Thus you may bake them for to be eaten hot, giving them but half the
+seasoning, and liquor it with gravy and juyce of orange.</p>
+
+<p>Bake this pye in fine paste; for more variety you may make a stuffing
+for it as followeth; mince some beef-suet and a little veal very fine,
+some sweet herbs, grated nutmeg, pepper, salt, two or three raw yolks of
+eggs, some boil’d skirrets or pieces of artichocks, grapes, or
+gooseberries, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec214b" id="cook1rec214b">
+To bake Pigeons wild or tame, Stock-Doves, Turtle-Doves, Quails, Rails,
+&amp;c. to be eaten cold.</a></h5>
+
+<p>Take six pigeons, pull, truss, and draw them, wash and wipe them dry,
+and season them with nutmeg, pepper, and salt, the quantity of two
+ounces of the foresaid spices, and as much of the one as the other, then
+lay some butter in the bottom of the pye, lay on the pigeons, and put
+all the seasoning on them in the pye, put butter to it, close it up and
+bake it, being baked and cold, fill it up with clarified butter.</p>
+
+<p>Make the paste of a pottle of fine flour, and a quarter of a pound of
+butter boil’d in fair water made up quick and stiff.</p>
+
+<span class="pagenum">215</span>
+<span class="folionum">Q4</span>
+<!-- png244 -->
+<p>If you will bake them to be eaten hot, leave out half the seasoning:
+Bake them in dish, pie, or patty-pan, and make cold paste of a pottle of
+flour, six yolks of raw eggs, and a pound of butter, work into the flour
+dry, and being well wrought into it, make it up stiff with a little fair
+water.</p>
+
+<p>Being baked to be eaten hot, put it into yolks of hard eggs,
+sweet-breads, lamb-stones, sparagus, or bottoms of artichocks, chesnuts,
+grapes, or gooseberries.</p>
+
+<p>Sometimes for variety make a lear of butter, verjuyce, sugar, some
+sweet marjoram chopped and boil’d up in the liquor, put them in the pye
+when you serve it up, and dissolve the yolk of an egg into it; then cut
+up the pye or dish, and put on it some slic’t lemon, shake it well
+together, and serve it up hot.</p>
+
+<p>In this mode or fashion you bake larks, black-birds, thrushes,
+veldifers, sparrows, or wheat-ears.</p>
+
+
+<h5><a name="cook1rec215a" id="cook1rec215a">
+To bake all manner of Land Fowl, as Turkey, Bustard, Peacock, Crane,
+&amp;c. to be eaten cold.</a></h5>
+
+<p>Take a turkey and bone it, parboil and lard it thick with great lard
+as big as your little finger, then season it with 2 ounces of beaten
+pepper, two ounces of beaten nutmeg, and three ounces of salt, season
+the fowl, and lay it in a pie fit for it, put first butter in the
+bottom, with some ten whole cloves, then lay on the turkey, and the rest
+of the seasoning on it, lay on good store of butter, then close it up
+and baste it either with saffron water, or three or four eggs beaten
+together with their yolks; bake it, and being baked and cold, liquor it
+with clarified butter, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec215b" id="cook1rec215b">
+To bake all manner of Sea-Fowl, as Swan, Whopper, to be eaten
+cold.</a></h5>
+
+<p>Take a swan, bone, parboil and lard it with great lard, season the
+lard with nutmeg and pepper only, then take
+<span class="pagenum">216</span>
+<!-- png245 -->
+two ounces of pepper, three of nutmeg, and four of salt, season the
+fowl, and lay it in the pie, with good store of butter, strew a few
+whole cloves on the rest of the seasoning, lay on large sheets of lard
+over it, and good store of butter; then close it up in rye-paste or meal
+course boulted, and made up with boiling liquor, and make it up stiff:
+or you may bake them to eat hot, only giving them half the
+seasoning.</p>
+
+<p>In place of baking any of these fowls in pyes, you may bake them in
+earthen pans or pots, for to be preserved cold, they will keep
+longer.</p>
+
+<p>In the same manner you may bake all sorts of wild geese, tame geese,
+bran geese, muscovia ducks, gulls, shovellers, herns, bitterns, curlews,
+heath-cocks, teels, olines, ruffs, brewes, pewits, mewes, sea-pies, dap
+chickens, strents, dotterils, knots, gravelins, oxe-eys, red shanks,
+<i>&amp;c.</i></p>
+
+<p>In baking of these fowls to be eaten hot, for the garnish put in a
+big onion, gooseberries, or grapes in the pye, and sometimes capers or
+oysters, and liquor it with gravy, claret, and butter.</p>
+
+
+<h5><a name="cook1rec216a" id="cook1rec216a">
+To dress a Turkey in the French mode, to eat cold, called a la
+doode.</a></h5>
+
+<p>Take a turkey and bone it, or not bone it, but boning is the best
+way, and lard it with good big lard as big as your little finger and
+season it with pepper, cloves, and mace, nutmegs, and put a piece of
+interlarded bacon in the belly with some rosemary and bayes, whole
+pepper, cloves and mace, and sew it up in a clean cloth, and lay it in
+steep all night in white-wine, next morning close it up with a sheet of
+course paste in a pan or pipkin, and bake it with the same liquor it was
+steept in; it will ask four hours baking, or you may boil the liquor;
+then being baked and cold, serve it on a pie-plate, and
+<span class="pagenum">217</span>
+<!-- png246 -->
+stick it with rosemary and bays, and serve it up with mustard and sugar
+in saucers, and lay the fowl on a napkin folded square, and the turkey
+laid corner-ways.</p>
+
+<p>Thus any large fowl or other meat, as a leg of mutton, and the
+like.</p>
+
+
+<p>Meats proper for a stofado may be any large fowl,&nbsp;as,</p>
+
+<p><i>Turkey, Swan, Goose, Bustard, Crane, Whopper, wild Geese, Brand
+Geese, Hearn, Shoveler, or Bittern, and many more; as also Venison, Red
+Deer, Fallow Deer, Legs of Mutton, Breasts of Veal boned and larded, Kid
+or Fawn, Pig, Pork, Neats-tongues, and Udders, or any Meat,
+a&nbsp;Turkey, Lard one pound, Pepper one ounce, Nutmegs, Ginger, Mace,
+Cloves, Wine a quart, Vinegar half a pint, a&nbsp;quart of great
+Oysters, Puddings, Sausages, two Lemons, two Cloves of Garlick.</i></p>
+
+
+<h5><a name="cook1rec217a" id="cook1rec217a">
+A Stofado.</a></h5>
+
+<p>Take two turkeys, &amp; bone them and lard them with great lard as
+big as your finger, being first seasoned with pepper, &amp; nutmegs,
+&amp; being larded, lay it in steep in an earthen pan or pipkin in a
+quart of white-wine, &amp; half as much wine-vinegar, some twenty whole
+cloves, half an ounce of mace, an ounce of beaten pepper, three races of
+slic’t ginger, half a handful of salt, half an ounce of slic’t nutmegs,
+and a ladleful of good mutton broth, &amp; close up the pot with a sheet
+of coarse paste, and bake it; it will ask four hours baking; then have a
+fine clean large dish, with a six penny French bread slic’t in large
+slices, and then lay them in the bottom of a dish, and steep them with
+some good strong mutton broth, and the same broth that it was baked in,
+and some
+<span class="pagenum">218</span>
+<!-- png247 -->
+roast mutton gravy, and dish the fowl, garnish it with the spices and
+some sausages, and some kind of good puddings, and marrow and carved
+lemons slic’t, and lemon-peels.</p>
+
+
+<h5><a name="cook1rec218a" id="cook1rec218a">
+To bake any kind of Heads, and first of the Oxe or Bullocks Cheeks to be
+eaten hot or cold.</a></h5>
+
+<p class="illustration">
+<img src="images/shape218.png" width="119" height="81"
+alt="abstract shape" />
+<img src="images/pot4.png" width="93" height="62"
+alt="pot" />
+<img src="images/squarepot2.png" width="107" height="69"
+alt="pot" />
+</p>
+
+<p>Being first cleansed from the slime and filth, cut them in pieces,
+take out the bones, and season them with pepper, salt, and nutmeg, then
+put them in a pye with a few whole cloves, a&nbsp;little seasoning,
+slices of bacon, and butter over all; bake them very tender, and liquor
+them with butter and claret wine.</p>
+
+<p>Or boil your chickens, take out the bones and make a pasty with some
+minced meat, and a caul of mutton under it, on the top spices and
+butter, close it up in good crust, and make your pies according to these
+forms.</p>
+
+
+<h5><a name="cook1rec218b" id="cook1rec218b">
+Otherways.</a></h5>
+
+<span class="rightfloat">
+<img src="images/pot5.png" width="60" height="47"
+alt="pot" />
+</span>
+
+<span class="rightfloat">
+<img src="images/squarepot5.png" width="64" height="39"
+alt="square pot" />
+</span>
+
+<p>Bone and lard them with lard as big as your little finger seasoned
+with pepper, salt, and nutmeg, and laid into the pye or pasty, with
+slices of interlarded bacon, and a clove or two, close it up, and bake
+it with some butter; make your pye or pasty of good fine crust according
+to these forms. Being baked fill it up with good sweet butter.</p>
+
+
+<h5><a name="cook1rec218c" id="cook1rec218c">
+Otherways.</a></h5>
+
+<p>You may make a pudding of some grated bread, minced
+<span class="pagenum">219</span>
+<!-- png248 -->
+veal, beef-suet, some minced sweet herbs, a&nbsp;minced onion, eggs,
+cream, nutmeg, pepper, and salt, and lay it on the top of your meat in
+the pye, and some butter, close it up and bake&nbsp;it.</p>
+
+
+<h5><a name="cook1rec219a" id="cook1rec219a">
+Otherways.</a></h5>
+
+<span class="leftfloat">
+<img src="images/shape219a.png" width="100" height="95"
+alt="abstract shape" />
+</span>
+
+<p>Take a calves head, soak it well and take out the brains, boil the
+head and take out the bones, being cold stuff it with sweet herbs and
+hard eggs chopped small, minced bacon, and a raw egg or two, nutmeg,
+pepper, and salt; and lay in the bottom of the pye minced veal raw, and
+bacon; then lay the cheeks on it in the pye, and slices of bacon on
+that, then spices, butter, and grapes or lemon, close it up, bake it,
+and liquor it with butter only.</p>
+
+
+<h5><a name="cook1rec219b" id="cook1rec219b">
+Otherways.</a></h5>
+
+<span class="leftfloat">
+<img src="images/squarepot3.png" width="93" height="50"
+alt="square pot" />
+</span>
+
+<span class="leftfloat">
+<img src="images/shape219b.png" width="79" height="82"
+alt="abstract shape" />
+</span>
+
+<p>Boil it and take out the bones, cleanse it, and season it with
+pepper, salt, and nutmeg, put some minced veal or suet in the bottom of
+the pye, then lay on the cheeks, and on them a pudding made of minced
+veal raw and suet, currans, grated bread or parmisan, eggs, saffron,
+nutmeg, pepper, and salt, put it on the head in the pye, with some thin
+slices of interlarded bacon, thin slices also of veal and butter, close
+it up, and make it according to these forms, being baked, liquor it with
+butter only.</p>
+
+
+<h5><a name="cook1rec219c" id="cook1rec219c">
+To bake a Calves Chaldron.</a></h5>
+
+<p>Boil it tender, and being cold mince it, and season it
+<span class="pagenum">220</span>
+<!-- png249 -->
+with nutmeg, pepper, cinamon, ginger, salt, caraway seeds, verjuyce, or
+grapes, some currans, sugar, rose-water and dates stir them all together
+and fill your pye, bake it, and being baked ice&nbsp;it.</p>
+
+
+<h5><a name="cook1rec220a" id="cook1rec220a">
+Minced Pies of Calves Chaldrons, or Muggets.</a></h5>
+
+<span class="rightfloat">
+<img src="images/pot5.png" width="60" height="47"
+alt="pot" />
+</span>
+
+<span class="rightfloat">
+<img src="images/shape1.png" width="87" height="67"
+alt="abstract shape" />
+</span>
+
+<p>Boil it tender, and being cold mince it small, then put to it bits of
+lard cut like dice, or interlarded bacon, some yolks of hard eggs cut
+like dice also, some bits of veal and mutton cut also in the same
+bigness, as also lamb, some gooseberries, grapes or barberries, and
+season it with nutmeg, pepper, and salt, fill your pye, and lay on it
+some thin slices of interlarded bacon, and butter; close it up, and bake
+it, liquor it with white-wine beaten with butter<ins class="punct"
+title=", for .">.&nbsp;</ins></p>
+
+
+<h5><a name="cook1rec220b" id="cook1rec220b">
+To bake a Calves Chaldron or Muggets in a Pye or little Pasties, or make
+a Pudding of it, adding two or three Eggs.</a></h5>
+
+<p>Being half boil’d, mince it small, with half a pound of beef-suet,
+and season it with beaten cloves and mace, nutmegs, a&nbsp;little onion
+and minced lemon peel, and put to it the juyce of an orange, and mix all
+together. Then make a piece of puff-paste and bake it in a dish as other
+<ins class="punct" title="mid-line hyphen ‘Floren-tines’">Florentines</ins>, and close it up with the other half
+of the paste, and being baked put into it the juyce of two or three
+oranges, and stir the meat with the orange juyce well together and serve
+it, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec220c" id="cook1rec220c">
+To bake a Pig to be eaten cold called a Maremaid Pye.</a></h5>
+
+<p>Take a Pig, flay it and quarter it, then bone it, take also a good
+Eel flayed, speated, boned, and seasoned with pepper, salt, and nutmeg,
+<span class="pagenum">221</span>
+<!-- png250 -->
+<span class="rightfloat">
+<img src="images/pot5.png" width="60" height="47"
+alt="pot" />
+</span>
+then lay a quarter of your pig in a round pie; and part of the Eel on
+that quarter, then lay another quarter on the other and then more eel,
+and thus keep the order till your pie be full, then lay a few whole
+cloves, slices of bacon, and butter, and close it up, bake it in good
+fine paste, being baked and cold, fill it up with good sweet butter.</p>
+
+
+<h5><a name="cook1rec221a" id="cook1rec221a">
+Otherways.</a></h5>
+
+<p>Scald it, and bone it being first cleansed, dry the sides in a clean
+cloth, and season them with beaten nutmeg, pepper, salt, and chopped
+sage; then have two neats-tongues dryed, well boild, and cold, slice
+them out all the length, as thick as a half crown, and lay a quarter of
+your pig in a square or round pie, and slices of the tongue on it, then
+another quarter of a pig and more tongue, thus do four times double; and
+lay over all slices of bacon, a&nbsp;few cloves, butter, and a bay-leafe
+or two; then bake it, and being baked, fill it up with good sweet
+butter. Make your paste white of butter and flower.</p>
+
+
+<h5><a name="cook1rec221b" id="cook1rec221b">
+Otherways.</a></h5>
+
+<p>Take a pig being scalded, flayed, and quartered, season it with
+beaten nutmeg, pepper, salt, cloves, and mace, lay it in your pie with
+some chopped sweet herbs<ins class="punct" title="missing ,">,
+</ins>hard eggs, currans, (or none) put your herbs between every lay,
+with some gooseberries, grapes, or barberries, and lay on the top slices
+of interlarded bacon and butter, close it up, and bake it in good fine
+crust, being baked, liquor it with butter, verjuyce, and sugar. If to be
+eaten cold, with butter only.</p>
+
+
+<h5><a name="cook1rec221c" id="cook1rec221c">
+Otherways to be eaten hot.</a></h5>
+
+<p>Cut it in pieces, and make a pudding of grated bread, cream, suet,
+nutmeg, eggs, and dates, make it into balls,
+<span class="pagenum">222</span>
+<!-- png251 -->
+and stick them with slic’t almonds; then lay the pig in the pye, and
+balls on it, with dates, potato, large mace, lemon, and butter; being
+baked liquor&nbsp;it.</p>
+
+
+<h5><a name="cook1rec222a" id="cook1rec222a">
+To bake four Hares in a Pie.</a></h5>
+
+<p>Bone them and lard them with great lard, being first seasoned with
+nutmeg, and pepper, then take four ounces of pepper, four ounces of
+nutmegs, and eight ounces of salt, mix them together, season them, and
+make a round or square pye of course boulted rye and meal; then the pie
+being made put some butter in the bottom of it, and lay on the hares one
+upon another; then put upon it a few whole cloves, a&nbsp;sheet of lard
+over it, and good store of butter, close it up and bake it, being first
+basted over with eggs beaten together, or saffron; when it is baked
+liquor them with clarified butter.</p>
+
+<p>Or bake them in white paste or pasty, if to be eaten hot, leave out
+half the seasoning.</p>
+
+
+<h5><a name="cook1rec222b" id="cook1rec222b">
+To bake three Hares in a Pie to be eaten cold.</a></h5>
+
+<p>Bone three hares, mince them small, and stamp them with the seasoning
+of pepper, salt, and nutmeg, then have lard cut as big as ones little
+finger, and as long as will reach from side to side of the pye; then lay
+butter in the bottom of it, and a lay of meat, then a lay of lard, and a
+lay of meat, and thus do five or six times, lay your lard all one way,
+but last of all a lay of meat, a&nbsp;few whole cloves, and slices of
+bacon over all, and some butter, close it up and bake it, being baked
+fill it up with sweet butter, and stop the vent.</p>
+
+<p>Thus you may bake any venison, beef, mutton, veal, or rabits; if you
+bake them in earthen pans they will keep the longest.</p>
+
+
+<span class="pagenum">223</span>
+<!-- png252 -->
+<h5><a name="cook1rec223a" id="cook1rec223a">
+To bake a Hare with a Pudding in his belly.</a></h5>
+
+<p class="illustration">
+<img src="images/pot223.png" width="236" height="113"
+alt="pot" />
+</p>
+
+<p>For to make this pie you must take as followeth, a&nbsp;gallon of
+flour, half an ounce of nutmegs, half an ounce of pepper, salt, capers,
+raisins, pears in quarters, prunes, with grapes, lemon, or gooseberries,
+and for the liquor a pound of sugar, a&nbsp;pint of claret or verjuyce,
+and some large mace.</p>
+
+<p>Thus also you may bake a fawn, kid, lamb, or rabit: Make your
+Hare-Pie according to the foregoing form.</p>
+
+
+<h5><a name="cook1rec223b" id="cook1rec223b">
+To make minced Pies of a Hare.</a></h5>
+
+<span class="leftfloat">
+<img src="images/potstack.png" width="106" height="85"
+alt="stack of pots" />
+</span>
+
+<p>Take a Hare, flay it, and cleanse it, then take the flesh from the
+bones, and mince it with the fat bacon, or beef-suet raw, season it with
+pepper, mace, nutmeg, cloves, and salt; then mingle all together with
+some grapes, gooseberries, or barberries; fill the pie, close it up and
+bake&nbsp;it.</p>
+
+
+<h5><a name="cook1rec223c" id="cook1rec223c">
+Otherways.</a></h5>
+
+<p>Mince it with beef-suet, a pound and half of raisins minced, some
+currans, cloves, mace, salt, and cinamon, mingle all together, and fill
+the pie, bake it and liquor it with claret.</p>
+
+
+<span class="pagenum">224</span>
+<!-- png253 -->
+<h5><a name="cook1rec224a" id="cook1rec224a">
+To make a Pumpion Pie.</a></h5>
+
+<p>Take a pound of pumpion and slice it, a handful of time,
+a&nbsp;little rosemary, and sweet marjoram stripped off the stalks, chop
+them small, then take cinamon, nutmeg, pepper, and a few cloves all
+beaten, also ten eggs, and beat them, then mix and beat them all
+together, with as much sugar as you think fit, then fry them like a
+froise, after it is fried, let it stand till it is cold, then fill your
+pie after this <ins class="correction" title="text reads ‘mnnner’">manner</ins>. Take sliced apples sliced thin round ways, and
+lay a layer of the froise, and a layer of apples, with currans betwixt
+the layers. While your pie is fitted, put in a good deal of sweet butter
+before you close it. When the pie is baked, take six yolks of eggs, some
+white-wine or verjuyce, and make a caudle of this, but not too thick,
+cut up the lid, put it in, and stir them well together whilst the eggs
+and pumpion be not perceived, and so serve it&nbsp;up.</p>
+
+
+<h5><a name="cook1rec224b" id="cook1rec224b">
+To make a Lumber-Pie.</a></h5>
+
+<p>Take some grated bread, and beef-suet cut into bits like great dice,
+and some cloves and mace, then some veal or capon minced small with
+beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil’d hard
+and cut in quarters, put them to the other ingredients, with some
+barberries, some yolks <ins class="correction" title="text reads ‘af’">of</ins> raw eggs, and a little cream, work up all together and
+put it in the cauls of veal like little sausages; then bake them in a
+dish, and being half baked, have a pie made and dried in the oven; put
+these puddings into it with some butter, verjuyce, sugar, some dates on
+them, large mace, grapes, or barberries, and marrow; being baked, serve
+it with a cut cover on it, and scrape sugar on&nbsp;it.</p>
+
+
+<h5><a name="cook1rec224c" id="cook1rec224c">
+Otherways.</a></h5>
+
+<p>Take some minc’t meat of chewits of veal, and put to it some three or
+four raw eggs, make it into balls, then
+<span class="pagenum">225</span>
+<span class="folionum">R</span>
+<!-- png254 -->
+<span class="leftfloat">
+<img src="images/pot3.png" width="60" height="42"
+alt="pot" />
+</span>
+put them in a pye fitted for them according to this form, first lay in
+the balls, then lay on them some slic’t dates, large mace, marrow, and
+butter; close it up and bake it, being baked, liquor it with verjuyce,
+sugar, and butter, then ice it, and serve it&nbsp;up.</p>
+
+
+<h5><a name="cook1rec225a" id="cook1rec225a">
+To make an Olive Pye.</a></h5>
+
+<p>Take tyme, sweet marjorarm, savory, spinage, parsley, sage, endive,
+sorrel, violet leaves, and strawberry leaves, mince them very small with
+some yolks of hard eggs, then put to them half a pound of currans,
+nutmeg, pepper, cinamon, sugar, and salt, minced raisins<ins class ="punct" title="missing ,">, </ins>gooseberries, or barberries, and
+dates minc’d small, mingle <ins class="punct" title="no space">alltogether</ins>, then have slices of a leg of veal, or a leg or
+mutton, cut thin and hacked with the back of a knife, lay them on a
+clean board and strow on the foresaid materials, roul them up and put
+them in a pye; then lay on them some dates, marrow, large mace, and some
+butter, close it up and bake it, being baked cut it up, liquor it with
+butter, verjuyce, and sugar, put a slic’t lemon into it, and <ins class
+= "correction" title="text reads ‘serve it serve it’">serve it</ins>
+up with scraped sugar.</p>
+
+
+<h5><a name="cook1rec225b" id="cook1rec225b">
+To bake a Loin, Breast, or Rack of Veal or Mutton.</a></h5>
+
+<span class="leftfloat">
+<img src="images/squarepot1.png" width="112" height="59"
+alt="square pot" />
+</span>
+
+<p>If you bake it with the bones, joynt a loin very well and season it
+with nutmeg, pepper, and salt, put it in your pye, and put butter to it,
+close it up, and bake it in good crust, and liquor it with sweet
+butter.</p>
+
+<p>Thus also you may bake the brest, either in pye or pasty, as also the
+rack or shoulder, being stuffed with sweet herbs, and fat of beef minced
+together and baked either in pye or pasty.</p>
+
+<span class="pagenum">226</span>
+<!-- png255 -->
+<p>In the summer time you may add to it spinage, gooseberries, grapes,
+barberries, or slic’t lemon, and in winter, prunes, and currans, or
+raisins, and liquor it with butter, sugar, and verjuyce.</p>
+
+
+<h5><a name="cook1rec226a" id="cook1rec226a">
+To make a Steak Pye the best way.</a></h5>
+
+<p>Cut a neck, loyn, or breast into steaks, and season them with pepper,
+nutmeg, and salt; then have some few sweet herbs minced small with an
+onion, and the yolks of three or four hard eggs minced also; the pye
+being made, put in the meat and a few capers, and strow these
+ingredients on it, then put in butter, close it up and bake it three
+hours moderately, <i>&amp;c.</i> Make the pye round and pretty deep.</p>
+
+
+<h5><a name="cook1rec226b" id="cook1rec226b">
+Otherways.</a></h5>
+
+<p>The meat being prepared as before, season it with nutmeg, ginger,
+pepper, a&nbsp;whole onion, and salt; fill the pye, then put in some
+large mace, half a pound of currans, and butter, close it up and put it
+in the oven; being half baked put in a pint of warmed clearet, and when
+you draw it to send it up, cut the lid in pieces, and stick it in the
+meat round the pye; or you may leave out onions, and put in sugar and
+verjuyce.</p>
+
+
+<h5><a name="cook1rec226c" id="cook1rec226c">
+Otherways.</a></h5>
+
+<p class="illustration">
+<img src="images/pot4.png" width="93" height="62"
+alt="pot" />
+<img src="images/squarepot2.png" width="104" height="61"
+alt="square pot" />
+</p>
+
+<p>Take a loyn of mutton, cut it in steaks, and season it with nutmeg,
+pepper, and salt, then lay a layer of raisins and prunes in the bottom
+of the pye, steaks on them, and then whole cinamon, then more fruit and
+steaks, thus do it three times, and on the top put more fruit, and
+grapes,
+<span class="pagenum">227</span>
+<span class="folionum">R2</span>
+<!-- png256 -->
+or slic’t orange, dates, large mace<ins class="punct" title="; for ,">, </ins>and butter, close it up and bake it, being baked, liquor it
+with butter, white wine and sugar, ice it, and serve it hot.</p>
+
+
+<h5><a name="cook1rec227a" id="cook1rec227a">
+To bake Steak Pies the French way.</a></h5>
+
+<p>Season the steaks with pepper, nutmeg, and salt lightly, and set them
+by; then take a piece of the leanest of a leg of mutton, and mince it
+small with some beef suet and a few sweet herbs, as tops of tyme,
+penniroyal, young red sage, grated bread, yolks of eggs, sweet cream,
+raisins of the sun, <i>&amp;c.</i> work all together, and make it into
+little balls, and rouls, put them into a deep round pye on the steaks,
+then put to them some butter, and sprinkle it with verjuyce, close it up
+and bake it, being baked cut it up, then roul sage leaves in butter, fry
+them, and stick them in the balls, serve the pye without a cover, and
+liquor it with the juyce of two or three oranges or lemons.</p>
+
+
+<h5><a name="cook1rec227b" id="cook1rec227b">
+Otherways.</a></h5>
+
+<p>Bake these steaks in any of the foresaid-ways in patty-pan or dish,
+and make other paste called cold butter paste; take to a gallon of
+flower a pound and a half of butter, four or five eggs and but two
+whites, work up the butter and eggs into the flour, and being well
+wrought, put to it a little fair cold water, and make it up a stiff
+paste.</p>
+
+
+<h5><a name="cook1rec227c" id="cook1rec227c">
+To bake a Gammon of Bacon.</a></h5>
+
+<p>Steep it all night in water, scrape it clean, and stuff it with all
+manner of sweet herbs, as sage, tyme, parsley, sweet marjoram, savory,
+violet-leaves, strawberry leaves, fennil, rose-mary, penniroyal,
+<i>&amp;c.</i> being cleans’d and chopped small with some yolks of hard
+eggs, beaten nutmeg, and pepper, stuff it and boil it, and being fine
+and tender boil’d and cold, pare the under side, take off the skin, and
+<span class="pagenum">228</span>
+<!-- png257 -->
+season it with nutmeg and pepper, then lay it in your pie or pasty with
+a few whole cloves, and slices of raw bacon over it, and butter; close
+it up in pye or pasty of short paste, and bake&nbsp;it.</p>
+
+
+<h5><a name="cook1rec228a" id="cook1rec228a">
+To bake wild Bore.</a></h5>
+
+<p>Take the leg, season it, and lard it very well with good big lard
+seasoned with nutmeg, pepper, and beaten ginger, lay it in a pye
+<span class="leftfloat">
+<img src="images/shape228a.png" width="113" height="83"
+alt="abstract shape" />
+</span>
+of the form as you see, being seasoned all over with the same spices and
+salt, then put a few whole cloves on it, a&nbsp;few bay-leaves, large
+slices of lard, and good store of butter, bake it in fine or course
+crust, being baked, liquor it with good sweet butter, and stop up the
+vent.</p>
+
+<p>If to keep long, bake it in an earthen pan in the abovesaid
+seasoning, and being baked fill it up with butter, and you may keep it a
+whole year.</p>
+
+
+<h5><a name="cook1rec228b" id="cook1rec228b">
+To bake your wild Bore that comes out of <i>France</i>.</a></h5>
+
+<p>Lay it in soak two days, then parboil it, and season it with pepper,
+nutmeg, cloves, and ginger; and when it is baked fill it up with
+butter.</p>
+
+
+<h5><a name="cook1rec228c" id="cook1rec228c">
+To bake Red Deer.</a></h5>
+
+<p class="illustration">
+<img src="images/shape228b.png" width="151" height="100"
+alt="abstract shape" />
+<img src="images/pot2.png" width="107" height="69"
+alt="pot" />
+</p>
+
+<p>Take a side of red deer, bone it and season it, then take out the
+back sinew and the skin, and lard the fillets or
+<span class="pagenum">229</span>
+<span class="folionum">R3</span>
+<!-- png258 -->
+back with great lard as big as your middle finger; being first seasoned
+with nutmeg, and pepper; then take four ounces of pepper, four ounces of
+nutmeg, and six ounces of salt, mix them well together, and season the
+side of venison; being well slashed with a knife in the inside for to
+make the seasoning enter; being seasoned, and a pie made according to
+these forms, put in some butter in the bottom of the pye, a&nbsp;quarter
+of an ounce of cloves, and a bay-leaf or two, lay on the flesh, season
+it, and coat it deep, then put on a few cloves, and good store of
+butter, close it up and bake it the space of eight or nine hours, but
+first baste the pie with six or seven eggs, beaten well together; being
+baked and cold fill it up with good sweet clarified butter.</p>
+
+<p>Take for a side or half hanch of red deer, half a bushel of rye meal,
+being coursly searsed, and make it up very stiff with boiling water
+only.</p>
+
+<p>If you bake it to eat hot, give it but half the seasoning, and liquor
+it with claret-wine, and good butter.</p>
+
+
+<h5><a name="cook1rec229a" id="cook1rec229a">
+To bake Fallow-Dear to be eaten hot or cold.</a></h5>
+
+<p>Take a side of venison, bone and lard it with great lard as big as
+your little finger, and season it with two ounces of pepper, two ounces
+of nutmeg, and four ounces of salt; then have a pie made, and lay some
+butter in the bottom of it, then lay in the flesh, the inside downward,
+coat it thick with seasoning, and put to it on the top of the meat, with
+a few cloves, and good store of butter, close it up and bake it, the pye
+being first basted with eggs, being baked and cold, fill it up with
+clarified butter, and keep it to eat cold. Make the paste as you do for
+red deer, course drest through a boulter, a&nbsp;peck and a pottle of
+this meal will serve for a side or half hanch of a buck.</p>
+
+
+<span class="pagenum">230</span>
+<!-- png259 -->
+<h5><a name="cook1rec230a" id="cook1rec230a">
+To bake a side or half Hanch to be eaten hot.</a></h5>
+
+<p>Take a side of a buck being boned, and the skins taken away, season
+it only with two ounces of pepper, and as much salt, or half an ounce
+more, lay it on a sheet of fine paste with two pound of beef-suet,
+finely minced and beat with a little fair water, and laid under it,
+close it up and bake it, and being fine and tender baked, put to it a
+good ladle-full of gravy, or good strong mutton broth.</p>
+
+
+<h5><a name="cook1rec230b" id="cook1rec230b">
+To make a Paste for it.</a></h5>
+
+<p>Take a peck of flour by weight, and lay it on the pastery board, make
+a hole in the midst of the flour, and put to it five pound of good fresh
+butter, the yolks of six eggs and but four whites, work up the butter
+and eggs into the flour, and being well wrought together, put some fair
+water to it, and make it into a stiff paste.</p>
+
+<p>In this fashion of fallow deer you may bake goat, doe, or a pasty of
+venison.</p>
+
+
+<h5><a name="cook1rec230c" id="cook1rec230c">
+To make meer sauce, or a Pickle to keep Venison in that is
+tainted.</a></h5>
+
+<p>Take strong ale and as much vinegar as will make it sharp, boil it
+with some bay salt, and make a strong brine, scum it, and let it stand
+till it be cold, then put in your vinison twelve hours, press it,
+parboil it, and season it, then bake it as before is shown.</p>
+
+
+<h5><a name="cook1rec230d" id="cook1rec230d">
+Other Sauce for tainted Venison.</a></h5>
+
+<p>Take your venison, and boil water, beer, and wine-vinegar together,
+and some bay-leaves, tyme, savory, rosemary, and fennil, of each a
+handful, when it boils put in your venison, parboil it well and press
+it, and
+<span class="pagenum">231</span>
+<span class="folionum">R4</span>
+<!-- png260 -->
+season it as aforesaid, bake it for to be eaten cold or hot, and put
+some raw minced mutton under&nbsp;it.</p>
+
+
+<h5><a name="cook1rec231a" id="cook1rec231a">
+Otherways to preserve tainted Venison.</a></h5>
+
+<p>Bury it in the ground in a clean cloth a whole night, and it will
+take away the corruption, savour, or stink.</p>
+
+
+<h5><a name="cook1rec231b" id="cook1rec231b">
+Other meer Sauces to counterfeit Beef, or Muton to give it a Venison
+colour.</a></h5>
+
+<p>Take small beer and vinegar, and parboil your beef in it, let it
+steep all night, then put in some turnsole to it, and being baked,
+a&nbsp;good judgment shall not discern it from red or fallow deer.</p>
+
+
+<h5><a name="cook1rec231c" id="cook1rec231c">
+Otherways to counterfeit Ram, Wether, or any Mutton for
+Venison.</a></h5>
+
+<p>Bloody it in sheeps, Lambs, or Pigs blood, or any good and new blood,
+season it as before, and bake it either for hot or cold. In this fashion
+you may bake mutton, lamb, or kid.</p>
+
+
+<h5><a name="cook1rec231d" id="cook1rec231d">
+To make Umble-Pies.</a></h5>
+
+<p>Lay minced beef-suet in the bottom of the pie, or slices of
+interlarded bacon, and the umbles cut as big as small dice, with some
+bacon cut in the same form, and seasoned with nutmeg, pepper, and salt,
+fill your pyes with it, and slices of bacon and butter, close it up and
+bake it, and liquor it with claret, butter, and stripped tyme.</p>
+
+
+<h5><a name="cook1rec231e" id="cook1rec231e">
+To make Pies of Sweet-breads or Lamb stones.</a></h5>
+
+<p>Parboil them and blanch them, or raw sweetbreads or stones, part them
+in halves, &amp; season them with pepper, nutmeg, and salt, season them
+lightly; then put in the bottom of the pie some slices of interlarded
+bacon, &amp; some
+<span class="pagenum">232</span>
+<!-- png261 -->
+pieces of artichocks or mushrooms, then sweet-breads or stones, marrow,
+gooseberries, barberries, grapes, or slic’t lemon, close it up and bake
+it, being baked liquor it with butter only. Or otherwise with butter,
+white-wine, and sugar, and sometimes add some yolks of eggs.</p>
+
+
+<h5><a name="cook1rec232a" id="cook1rec232a">
+To make minced Pies or Chewits of a Leg of Veal, Neats-Tongue, Turkey,
+or Capon.</a></h5>
+
+<p>Take to a good leg of veal six pound of beef-suet, then take the leg
+of veal, bone it, parboil it, and mince it very fine when it is hot;
+mince the suet by it self very fine also, then when they are cold mingle
+them together, then season the meat with a pound of sliced dates,
+a&nbsp;pound of sugar, an ounce of nutmegs, an ounce of pepper, an ounce
+of cinamon, half an ounce of ginger, half a pint of verjuyce,
+a&nbsp;pint of rose-water, a&nbsp;preserved orange, or any peel fine
+minced, an ounce of caraway-comfits, and six pound of currans; put all
+these into a large tray with half a handful of salt, stir them up all
+together, and fill your pies, close them up, bake them, and being baked,
+ice them with double refined sugar, rose-water, and butter.</p>
+
+<p>Make the paste with a peck <ins class="correction" title="text reads ‘hf’">of</ins> flour, and two pound of butter boil’d in fair water
+or liquor, make it up boiling hot.</p>
+
+
+<h5><a name="cook1rec232b" id="cook1rec232b">
+To make minced Pies of Mutton.</a></h5>
+
+<p>Take to a leg of mutton four pound of beef-suet, bone the leg and cut
+it raw into small pieces, as also the suet, mince them together very
+fine, and being minc’t season it with two pound of currans, two pound of
+raisins, two pound of prunes, an ounce of caraway seed, an ounce of
+nutmegs, an ounce of pepper, an ounce of cloves, and mace, and six
+ounces of salt; stir up all together, fill the pies, and bake them as
+the former.</p>
+
+
+<span class="pagenum">233</span>
+<!-- png262 -->
+<h5><a name="cook1rec233a" id="cook1rec233a">
+To make minced Pies of Beef.</a></h5>
+
+<p>Take a stone or eight pound of beef, also eight pound of suet, mince
+them very small, and put to them eight ounces of salt, two ounces of
+nutmegs, an ounce of pepper, an ounce of cloves and mace, four pound of
+currans, and four pound of raisins, stir up all these together, and fill
+your pies.</p>
+
+
+<h5 class="long">
+<a name="cook1rec233b" id="cook1rec233b">
+Minced in the French fashion, called Pelipate, or in English Petits,
+made of Veal, Pork, or Lamb, or any kind of Venison, Beef, Poultrey, or
+Fowl.</a></h5>
+
+<p>Mince them with lard, and being minced, season them with salt, and a
+little nutmeg, mix the meat with some pine-apple-seed, and a few grapes
+or gooseberries; fill the pies and bake them, being baked liquor them
+with a little gravy.</p>
+
+<p>Sometimes for variety in the Winter time, you may use currans instead
+of grapes or gooseberries, and yolks of hard eggs minced among the
+meat.</p>
+
+
+<h5><a name="cook1rec233c" id="cook1rec233c">
+Minced Pies in the Italian Fashion.</a></h5>
+
+<p>Parboil a leg of veal, and being cold mince it with beef-suet, and
+season it with pepper, salt, and gooseberries; mix with it a little
+verjuyce, currans, sugar, and a little saffron in powder.</p>
+
+
+<h5><a name="cook1rec233d" id="cook1rec233d">
+Forms of minced Pyes.</a></h5>
+
+<p class="illustration">
+<img src="images/squarepot5.png" width="64" height="39"
+alt="square pot" />
+<img src="images/shape233.png" width="47" height="49"
+alt="abstract shape" />
+<img src="images/pot6.png" width="66" height="46"
+alt="pot" />
+<img src="images/squarepot4.png" width="65" height="39"
+alt="square pot" />
+</p>
+
+<p class="illustration">
+<img src="images/pot5.png" width="60" height="47"
+alt="pot" />
+<img src="images/shape3.png" width="74" height="77"
+alt="abstract shape" />
+<img src="images/shape2.png" width="87" height="67"
+alt="abstract shape" />
+<img src="images/pot5.png" width="60" height="47"
+alt="pot" />
+</p>
+
+
+<span class="pagenum">234</span>
+<!-- png263 -->
+<h5><a name="cook1rec234a" id="cook1rec234a">
+To make an extraordinary Pie, or a Bride Pye of several Compounds, being
+several distinct Pies on one bottom.</a></h5>
+
+<p class="illustration">
+<img src="images/round234.png" width="317" height="321"
+alt="pie decoration" />
+</p>
+
+<p>Provide cock-stones and combs, or lamb-stones, and sweet-breads of
+veal, a&nbsp;little set in hot water and cut to pieces; also two or
+three ox-pallats blanch’t and slic’t, a&nbsp;pint of oysters, slic’t
+dates, a&nbsp;handful of pine kernels<ins class="punct" title ="missing ,">, </ins>a&nbsp;little quantity of broom buds, pickled, some
+fine interlarded bacon slic’t; nine or ten chesnuts rosted and blancht
+season them with salt, nutmeg, and some large mace, and close it up with
+some butter. For the caudle, beat up some butter, with three yolks of
+eggs, some white or claret
+<span class="pagenum">235</span>
+<!-- png264 -->
+wine, the juyce of a lemon or two; cut up the lid, and pour on the lear,
+shaking it well together; then lay on the meat, slic’t lemon, and
+pickled barberries, and cover it again, let these ingredients be put in
+the moddle or scollops of the Pye.</p>
+
+<p>Several other Pies belong to the first form, but you must be sure to
+make the three fashions proportionably answering one the other; you may
+set them on one bottom of paste, which will be more convenient; or if
+you set them several you may bake the middle one full of flour, it being
+bak’t and cold, take out the flour in the bottom, &amp; put in live
+birds, or a snake, which will seem strange to the beholders, which cut
+up the pie at the Table. This is only for a Wedding to pass away the
+time.</p>
+
+<p>Now for the other pies you may fill them with several ingredients, as
+in one you may put oysters, being parboild and bearded, season them with
+large mace, pepper, some beaten ginger, and salt, season them lightly
+and fill the Pie, then lay on marrow &amp; some good butter, close it up
+and bake it. Then make a lear for it with white wine, the oyster liquor,
+three or four oysters bruised in pieces to make it stronger, but take
+out the pieces, and an onion, or rub the bottom of the dish with a clove
+of garlick; it being boil’d, put in a piece of butter, with a lemon,
+sweet herbs will be good boil’d in it, bound up fast together, cut up
+the lid, or make a hole to let the lear in, <i>&amp;c.</i></p>
+
+<p>Another you may make of prawns and cockles, being seasoned as the
+first, but no marrow: a&nbsp;few pickled mushrooms, (if you have them)
+it being baked, beat up a piece of butter, a&nbsp;little vinegar,
+a&nbsp;slic’t nutmeg, and the juyce of two or three oranges thick, and
+pour it into the Pye.</p>
+
+<p>A third you may make a Bird pie; take young Birds, as larks pull’d
+and drawn, and a forced meat to put in the
+<span class="pagenum">236</span>
+<!-- png265 -->
+bellies made of grated bread, sweet herbs minced very small, beef-suet,
+or marrow minced, almonds beat with a little cream to keep them from
+oyling, a&nbsp;little parmisan (or none) or old cheese; season this meat
+with nutmeg, ginger, and salt, then mix them together, with cream and
+eggs like a pudding, stuff the larks with it, then season the larks with
+nutmeg, pepper, and salt, and lay them in the pie, put in some butter,
+and scatter between them pine-kernels, yolks of eggs and sweet herbs,
+the herbs and eggs being minced very small; being baked make a lear with
+the juyce of oranges and butter beat up thick, and shaken well
+together.</p>
+
+<p>For another of the Pies, you may boil artichocks, and take only the
+bottoms for the Pie, cut them into quarters or less, and season them
+with nutmeg. Thus with several ingredients you may fill your other
+Pies.</p>
+
+
+<h5><a name="cook1rec235a" id="cook1rec235a">
+For the outmost Pies they must be Egg-Pies.</a></h5>
+
+<p>Boil twenty eggs and mince them very small, being blanched, with
+twice the weight of them of beef-suet fine minced also; then have half a
+pound of dates slic’t with a pound of raisins, and a pound of currans
+well washed and dryed, and half an ounce of cinamon fine beaten, and a
+little cloves and mace fine beaten, sugar a quarter of a pound,
+a&nbsp;little salt, a&nbsp;quarter of a pint of rose-water, and as much
+verjuyce, and stir and mingle all well together, and fill the pies, and
+close them, and bake them, they will not be above two hours a baking,
+and serve them all seventeen upon one dish, or plate, and ice them, or
+scrape sugar on them; every one of these Pies should have a tuft of
+paste jagged on the top.</p>
+
+
+<span class="pagenum">237</span>
+<!-- png266 -->
+<h5><a name="cook1rec237a" id="cook1rec237a">
+To make Custards divers ways.</a></h5>
+
+<p>Take to a quart cream, ten eggs, half a pound of sugar, half a
+quarter of an ounce of mace, half as much ginger beaten very fine, and a
+spoonful of salt, strain them through a strainer; and the forms being
+finely dried in the oven, fill them full on an even hearth, and bake
+them fair and white, draw them and dish them on a dish and plate; then
+strow on them biskets red and white, stick muskedines red and white, and
+scrape thereon double refined sugar<ins class="punct" title=", for .">.&nbsp;</ins></p>
+
+<p>Make the paste for these custards of a pottle of fine flour, make it
+up with boiling liquor, and make it up stiff.</p>
+
+
+<h5><a name="cook1rec237b" id="cook1rec237b">
+To make an Almond Custard<ins class="punct" title="missing .">.&nbsp;</ins></a></h5>
+
+<p>Take two pound of almonds, blanch and beat them very fine with
+rosewater, then strain them with some two quarts of cream, twenty whites
+of eggs, and a pound of double refined sugar; make the paste as
+beforesaid, and bake it in a mild oven fine and white, garnish it as
+before and scrape fine sugar over all.</p>
+
+
+<h5><a name="cook1rec237c" id="cook1rec237c">
+To make a Custard without Eggs.</a></h5>
+
+<p>Take a pound of almonds, blanch and beat them with rose-water into a
+fine paste, then put the spawn or row of a Carp or Pike to it, and beat
+them well together, with some cloves, mace, and salt, the spices being
+first beaten, and some ginger, strain them with some fair spring water,
+and put into the strained stuff half a pound of double refined sugar and
+a little saffron; when the paste is dried and ready to fill, put into
+the bottom of the coffin some slic’t dates, raisins of the sun stoned,
+and some boiled currans, fill them and bake them; being
+<span class="pagenum">238</span>
+<!-- png267 -->
+baked, scrape sugar on them. Be sure always to prick your custards or
+forms before you set them in the oven.</p>
+
+<p>If you have no row or spawn, put rice flour instead hereof.</p>
+
+
+<h5><a name="cook1rec238a" id="cook1rec238a">
+To make an extraordinary good Cake.</a></h5>
+
+<p>Take half a bushel of the best flour you can get very finely searsed,
+and lay it upon a large Pastry board, make a hole in the midst thereof,
+and put to it three pound of the best butter you can get; with fourteen
+pound of currans finely picked and rubbed, three quarts of good new
+thick cream warm’d, two pound of fine sugar beaten, three pints of good
+new ale, barm or yeast, four ounces of cinamon fine beaten and searsed,
+also an ounce of beaten ginger, two ounces of nutmegs fine beaten and
+searsed; put in all these materials together, and work them up into an
+indifferent stiff paste, keep it warm till the oven be hot, then make it
+up and bake it, being baked an hour and a half ice it, then take four
+pound of double refined sugar, beat it, and searse it, and put it in a
+deep clean scowred skillet the quantity of a gallon, boil it to a candy
+height with a little rose-water, then draw the cake, run it all over,
+and set it into the oven, till it be candied.</p>
+
+
+<h5><a name="cook1rec238b" id="cook1rec238b">
+To make a Cake otherways.</a></h5>
+
+<p>Take a gallon of very fine flour and lay it on the pastry board, then
+strain three or four eggs with a pint of barm, and put it into a hole
+made in the middle of the flour with two nutmegs finely beaten, an ounce
+of cinamon, and an ounce of cloves and mace beaten fine also, half a
+pound of sugar, and a pint of cream; put these into the flour with two
+spoonfuls of salt, and work it up good and stiff, then take half the
+paste, and work three pound of currans well picked &amp; rubbed into it,
+then take
+<span class="pagenum">239</span>
+<!-- png268 -->
+the other part and divide it into two equal pieces, drive them out as
+broad as you wold have the cake, then lay one of the sheets of paste on
+a sheet of paper, and upon that the half that hath the currans, and the
+other part on the top, close it up round, prick it, and bake it; being
+baked, ice it with butter, sugar, and rose water, and set it again into
+the oven.</p>
+
+
+<h5><a name="cook1rec239a" id="cook1rec239a">
+To make French Bread the best way.</a></h5>
+
+<p>Take a gallon of fine flour, and a pint of good new ale barm or
+yeast, and put it to the flour, with the whites of six new laid eggs
+well beaten in a dish, and mixt with the barm in the middle of the
+flour, also three spoonfuls of fine salt; then warm some milk and fair
+water, and put to it, and make it up pretty stiff, being well wrought
+and worked up, cover it in a boul or tray with a warm cloth till your
+oven be hot; then make it up either in rouls, or fashion it in little
+wooden dishes and bake it, being baked in a quick oven, chip it hot.</p>
+
+<span class="pagenum">240</span>
+<!-- png269 -->
+<hr class="above" />
+
+<h3><a name="cook1secX" id="cook1secX">Section X.</a></h3>
+
+<h3 class="subhead long">
+To bake all manner of Curneld Fruits in Pyes, Tarts, or made Dishes, raw
+or preserved, as Quinces, Warden, Pears, Pippins, &amp;c.<!-- poor
+little &c., left out in the cold --></h3>
+
+<hr class="below" />
+
+<h5><a name="cook1rec240a" id="cook1rec240a">
+To bake a Quince Pye.</a></h5>
+
+<p><span class="firstletter">T</span>Ake fair Quinces, core and pare
+them very thin, and put them in a Pye, then put it in two races of
+ginger slic’t, as much cinamon broken into bits, and some eight or ten
+whole cloves, lay them in the bottom of the Pye, and lay on the Quinces
+close packed, with as much fine refined sugar as the Quinces weigh,
+close it up and bake it, and being well soaked the space of four or five
+hours, ice&nbsp;it.</p>
+
+
+<h5><a name="cook1rec240b" id="cook1rec240b">
+Otherways.</a></h5>
+
+<p>Take a gallon of flour, a pound and a half of butter, six eggs,
+thirty quinces, three pound of sugar, half an ounce of cinamon, half
+<ins class="correction" title="text reads ‘an an’">an</ins> ounce of
+ginger, half an ounce of cloves, and some rose-water, make them in a Pye
+or Tart, and being baked stew on double refined sugar.</p>
+
+
+<h5><a name="cook1rec240c" id="cook1rec240c">
+Otherways.</a></h5>
+
+<p>Bake these Quinces raw, slic’t very thin, with beaten cinamon, and
+the same quantity of sugar, as before, either in tart, patty-pan, dish,
+or in cold butter-paste, sometimes
+<span class="pagenum">241</span>
+<span class="folionum">S</span>
+<!-- png270 -->
+mix them with wardens, pears or pipins, and some minced citron.</p>
+
+
+<h5><a name="cook1rec241a" id="cook1rec241a">
+To make a Quince Pye otherways.</a></h5>
+
+<p>Take Quinces and preserve them, being first coared and pared, then
+make a sirrup of fine sugar and spring water, take as much as the
+quinces weigh, and to every pound of sugar a pint of fair water, make
+your sirrup in a preserving pan; being scumm’d and boil’d to sirrup, put
+in the quinces, boil them up till they be well coloured, &amp; being
+cold, bake them in pyes whole or in halves, in a round tart, dish, or
+patty-pan with a cut cover, or in quarters; being baked put in the same
+sirrup, but before you bake them, put in more fine sugar, and leave the
+sirrups to put in afterwards, then ice&nbsp;it.</p>
+
+<p>Thus you may do of any curnel’d fruits, as wardens, pippins pears,
+pearmains, green quodlings, or any good apples, in laid tarts, or
+cuts.</p>
+
+
+<h5><a name="cook1rec241b" id="cook1rec241b">
+To make a slic’t Tart of Quinces, Wardens, Pears, Pippins, in slices raw
+of divers Compounds.</a></h5>
+
+<p>The foresaid fruits being finely pared, and slic’t in very thine
+slices; season them with beaten cinamon, and candied citron minced,
+candied orange, or both, or raw orange peel, raw lemon peel,
+fennil-seed, or caraway-seed or without any of these compounds or
+spices, but the fruits alone one amongst the other; put to ten pippins
+six quinces, six wardens, eight pears, and two pound of sugar; close it
+up, bake it; and ice it as the former tarts.</p>
+
+<p>Thus you may also bake it in patty-pan, or dish, with cold butter
+paste.</p>
+
+
+<h5><a name="cook1rec241c" id="cook1rec241c">
+To bake Quinces, Wardens, Pears, Pippins, or any Fruits preserved to be
+baked in pies, Tarts, Patty-pan or Dish.</a></h5>
+
+<p>Preserve any of the foresaid in white-wine &amp; sugar till
+<span class="pagenum">242</span>
+<!-- png271 -->
+the sirrup grow thick, then take the quinces out of it, and lay them to
+cool in a dish, then set them into the pye, and prick cloves on the tops
+with some cinamon, and good store of refined sugar, close them up with a
+cut cover, and being baked, ice it, and fill it up with the syrrup they
+were first boiled&nbsp;in.</p>
+
+
+<h5><a name="cook1rec242a" id="cook1rec242a">
+Otherways.</a></h5>
+
+<p>You may bake them in an earthen pot with some claret-wine and sugar,
+and keep them for your use.</p>
+
+
+<h5><a name="cook1rec242b" id="cook1rec242b">
+To make a Trotter Pye of Quinces, Wardens, Pears, &amp;c.</a></h5>
+
+<p>Take them either severally or all together in quarters, or slic’t
+raw, if in quarters put some whole ones amongst them, if slic’t beaten
+spices, and a little butter and sugar; take to twelve quinces a pound of
+sugar, and a quarter of a pound of butter, close it up and bake it, and
+being bak’t cut it up and mash the fruit to pieces, then put in some
+cream, and yolks of eggs beaten together, and put it into the Pye, stir
+all together, and cut the cover into five or six pieces like Lozenges,
+or three square, and scrape on sugar.</p>
+
+
+<h5><a name="cook1rec242c" id="cook1rec242c">
+To make a Pippin Pye.</a></h5>
+
+<p>Take thirty good large pippins, pare them very thin, and make the
+Pye, then put in the pippins, thirty cloves, a&nbsp;quarter of an ounce
+of whole cinamon, and as much pared and slic’t, a&nbsp;quarter of a
+pound of orangado, as much of lemon in sucket, and a pound &amp; half of
+refined sugar, close it up and bake it, it will ask four hours baking,
+then ice it with butter, sugar, and rose-water.</p>
+
+
+<span class="pagenum">243</span>
+<span class="folionum">S2</span>
+<!-- png272 -->
+<h5><a name="cook1rec243a" id="cook1rec243a">
+To make a Pippin Tart according to this form.</a></h5>
+
+<p class="illustration">
+<img src="images/round243.png" width="175" height="193"
+alt="pie decoration" />
+</p>
+
+<p>Take fair pippins and pare them, then cut them in quarters, core them
+and stew them, in claret-wine, whole cinamon, and slic’t ginger; stew
+them half an hour, then put them into a dish, and break them not, when
+they are cold, lay them one by one into the tart, then lay on some green
+cittern minced small, candied orange or coriander, put on sugar and
+close it up, bake it, and ice it, then scrape on sugar and
+serve&nbsp;it.</p>
+
+
+<h5><a name="cook1rec243b" id="cook1rec243b">
+To make a Pippin Tart, either in Tart, Patty-Pan, or Dish.</a></h5>
+
+<p>Take ten fair pippins, preserve them in white wine, sugar, whole
+cinamon, slic’t ginger, and eight or ten cloves, being finely preserved
+and well coloured, lay them on a cut tart of short paste; or in place of
+preserving you may bake them between two dishes in the oven for the
+foresaid use.</p>
+
+
+<h5><a name="cook1rec243c" id="cook1rec243c">
+A made Dish of Pippins.</a></h5>
+
+<p>Take pippins, pare and slice them, then boil them in
+<span class="pagenum">244</span>
+<!-- png273 -->
+claret-wine in a pipkin, or between two dishes with some sugar, and
+beaten cinamon, when ’tis boiled good and thick, mash it like marmalade,
+and put in a dish of puff paste or short paste;
+<span class="rightfloat">
+<img src="images/round244.png" width="131" height="125"
+alt="pie decoration" />
+</span>
+acording to this form with a cut cover, and being baked ice&nbsp;it.</p>
+
+
+<h5><a name="cook1rec244a" id="cook1rec244a">
+To preserve Pippins in slices.</a></h5>
+
+<p>Make pippins and slice them round with the coars or kernels in, as
+thick as a half crown piece, and some lemon-peel amongst them in slices,
+or else cut like small lard, or orange peel first boil’d and cut in the
+same manner; then make the syrup weight for weight, and being clarified
+and scummed clean, put in the pipins and boil them up quick; to a pound
+of sugar put a pint of fair water, or a pint of white-wine or claret,
+and make them of two colours.</p>
+
+
+<h5><a name="cook1rec244b" id="cook1rec244b">
+To make a Warden or a Pear Tart quartered.</a></h5>
+
+<p>Take twenty good wardens, pare them, and cut them in a tart, and put
+to them two pound of refined sugar, twenty whole cloves, a&nbsp;quarter
+of an ounce of cinamon broke into little bits, and three races of ginger
+pared and slic’t thin; then close up the tart and bake it, it will ask
+five hours baking, then ice it with a quarter of a pound of double
+refined sugar, rose-water, and butter.</p>
+
+
+<span class="pagenum">245</span>
+<span class="folionum">S3</span>
+<!-- png274 -->
+<h5><a name="cook1rec245a" id="cook1rec245a">
+Other Tart of Warden<ins class="punct" title="; for ,">,
+</ins>Quinces, or Pears.</a></h5>
+
+<p class="illustration">
+<img src="images/round245.png" width="128" height="129"
+alt="pie decoration" />
+</p>
+
+<p>First bake them in a pot, then cut them in quarters, and coar them,
+put them in a tart made according to this form, close it up, and when it
+is baked, scrape on sugar.</p>
+
+
+<h5><a name="cook1rec245b" id="cook1rec245b">
+To make a Tart of Green Pease.</a></h5>
+
+<p>Take green pease and boil them tender, then pour them out into a
+cullender, season them with saffron, salt, and put sugar to them and
+some sweet butter, then close it up and bake it almost an hour, then
+draw it forth of the oven and ice it, put in a little verjuyce, and
+shake them well together, then scrape on sugar, and serve
+it&nbsp;in.</p>
+
+
+<h5><a name="cook1rec245c" id="cook1rec245c">
+To make a Tart of Hips.</a></h5>
+
+<p>Take hips, cut them, and take out the seeds very clean, then wash
+them and season them with sugar, cinamon, and ginger, close the tart,
+bake it, ice it, scrape on sugar, and serve it&nbsp;in.</p>
+
+
+<h5><a name="cook1rec245d" id="cook1rec245d">
+To make a Tart of Rice.</a></h5>
+
+<p>Boil the rice in milk or cream, being tender boil’d pour it into a
+dish, &amp; season it with nutmeg, ginger, cinamon,
+<span class="pagenum">246</span>
+<!-- png275 -->
+pepper, salt, sugar, and the yolks of six eggs, put it in the tart with
+some juyce of orange; close it up and bake it, being baked scrape on
+sugar, and so serve it&nbsp;up.</p>
+
+
+<h5><a name="cook1rec246a" id="cook1rec246a">
+To make a tart of Medlers.</a></h5>
+
+<p>Take medlers that are rotten, strain them, and set them on a chaffing
+dish of coals, season them with sugar, cinamon, and ginger, put some
+yolks of eggs to them, let it boil a little, and lay it in a cut tart;
+being baked scrape on sugar.</p>
+
+
+<h5><a name="cook1rec246b" id="cook1rec246b">
+To make a Cherry-Tart.</a></h5>
+
+<p>Take out the stones, and lay the cherries into the tart, with beaten
+cinamon, ginger, and sugar, then close it up, bake it, and ice it; then
+make a sirrup of muskedine, and damask water, and pour it into the tart,
+scrape on sugar, and so serve&nbsp;it.</p>
+
+
+<h5><a name="cook1rec246c" id="cook1rec246c">
+To make a Strawberry-Tart.</a></h5>
+
+<p>Wash the strawberries, and put them into the Tart, season them with
+cinamon, ginger, and a little red wine, then put on sugar, bake it half
+an hour, ice it, scrape on sugar, and serve&nbsp;it.</p>
+
+
+<h5><a name="cook1rec246d" id="cook1rec246d">
+To make a Taffety-Tart.</a></h5>
+
+<p>First wet the paste with butter and cold water, roul it very thin,
+then lay apples in the lays, and between every lay of apples, strew some
+fine sugar, and some lemon-peel cut very small, you may also put some
+fennil-seed to them; let them bake an hour or more, then ice them with
+rose-water, sugar, and butter beaten together, and wash them over with
+the same, strew more fine sugar on them, and put them into the oven
+again, being enough serve them hot or cold.</p>
+
+
+<span class="pagenum">247</span>
+<span class="folionum">S4</span>
+<!-- png276 -->
+<h5><a name="cook1rec247a" id="cook1rec247a">
+To make an Almond Tart.</a></h5>
+
+<p>Strain beaten almonds with cream, yolks of eggs, sugar, cinamon, and
+ginger, boil it thick, and fill your tart, being baked ice&nbsp;it.</p>
+
+
+<h5><a name="cook1rec247b" id="cook1rec247b">
+To make a Damson Tart.</a></h5>
+
+<p>Boil them in wine, and strain them with cream, sugar, cinamon, and
+ginger, boil it thick, and fill your tart.</p>
+
+
+<h5><a name="cook1rec247c" id="cook1rec247c">
+To make a Spinage Tart of three colours, green, yellow, and
+white.</a></h5>
+
+<p class="illustration">
+<img src="images/round247.png" width="231" height="231"
+alt="pie decoration" />
+</p>
+
+<p>Take two handfuls of young tender spinage, wash it and put it into a
+skillet of boiling liquor; being tender boil’d have a quart of cream
+boil’d with some whole cinamon, quarterd nutmeg, and a grain of musk;
+then strain
+<span class="pagenum">248</span>
+<!-- png277 -->
+the cream, twelve yolks of eggs, and the boil’d spinage into a dish,
+with some rose-water, a&nbsp;little sack, and some fine sugar, boil it
+over a chaffing dish of coals, and stir it that it curd not, keep it
+till the tart be dried in the oven, and dish it in the form of three
+colours, green, white, and yellow.</p>
+
+
+<h5><a name="cook1rec248a" id="cook1rec248a">
+To make Cream Tarts.</a></h5>
+
+<p>Thicken cream with muskefied bisket bread, and serve it in a dish,
+stick wafers round about it, and slices of preserved citron, and in the
+middle a preserved orange with biskets,
+<span class="leftfloat">
+<img src="images/round248a.png" width="77" height="77"
+alt="pie decoration" />
+<img src="images/round248b.png" width="84" height="79"
+alt="pie decoration" />
+</span>
+the garnish of the dish being of puff paste.</p>
+
+<p>Or you may boil quinces, wardens, pares, and pippins in slices or
+quarters, and strain them into cream, as also these fruits, melacattons,
+necturnes, apricocks, peaches, plumbs, or cherries, and make your tart
+of these forms.</p>
+
+
+<h5><a name="cook1rec248b" id="cook1rec248b">
+To make a French Tart.</a></h5>
+
+<p>Take a pound of almonds, blanch and beat them into fine paste in a
+stone mortar, with rose-water, then beat the white breast of a cold
+roast turkey, being minced, and beat with it a pound of lard minc’t,
+with the marrow of four bones, and a pound of butter, the juyce of three
+lemons, two pounds of hard sugar, being fine beaten, slice a whole green
+piece of citron in small slices, a&nbsp;quarter of a pound of pistaches,
+and the yolks of eight or ten eggs, mingle all together, then make a
+paste for it with cold butter, two or three eggs, and cold water.</p>
+
+
+<span class="pagenum">249</span>
+<!-- png278 -->
+<h5><a name="cook1rec249a" id="cook1rec249a">
+To make a Quodling Pie.</a></h5>
+
+<p>Take green quodlings and quodle them, peel them and put them again
+into the same water, cover them close, and let them simmer on embers
+till they be very green, then take them up and let them drain, pick out
+the noses, and leave them on the stalks, then put them in a pie, and put
+to them fine sugar, whole cinamon, slic’t ginger, a&nbsp;little musk,
+and rose-water, close them up with a cut cover, and as soon as it boils
+up in the oven, draw it, and ice it with rose-water, butter, and
+sugar.</p>
+
+<p>Or you may preserve them and bake them in a dish with paste, tart, or
+patty-pan.</p>
+
+
+<h5><a name="cook1rec249b" id="cook1rec249b">
+To make a Dish in the Italian Fashion.</a></h5>
+
+<p>Take pleasant pears, slice them into thin slices, and put to them
+half as much sugar as they weigh, then mince some candied citron and
+candied orange small, mix it with the pears, and lay them on a bottom of
+cold butter paste in a patty-pan with some fine beaten cinamon, lay on
+the sugar and close it up, bake it, being baked, ice it with rose-water,
+fine sugar, and butter.</p>
+
+
+<h5><a name="cook1rec249c" id="cook1rec249c">
+For the several Colours of Tarts.</a></h5>
+
+<p>If to have them yellow, preserved quinces, apricocks, necturnes, and
+melacattons, boil them up in white-wine with sugar, and strain them.</p>
+
+<p>Otherways, strained yolks of eggs and cream.</p>
+
+<p>For green tarts take green quodlings, green preserved apricocks,
+green preserved plums, green grapes, and green gooseberries.</p>
+
+<p>For red tarts, quinces, pippins, cherries, rasberries, barberries,
+red currans, red gooseberries, damsins<ins class="punct" title=", for .">.&nbsp;</ins></p>
+
+<p>For black tarts, prunes, and many other berries preserved.</p>
+
+<span class="pagenum">250</span>
+<!-- png279 -->
+<p>For white tarts, whites of eggs and cream.</p>
+
+<p>Of all manner of tart-stuff strained, that carries his colour black,
+as prunes, damsons, <i>&amp;c.</i> For lard of set Tarts dishes, or
+patty-pans.</p>
+
+
+<h5><a name="cook1rec250a" id="cook1rec250a">
+Tart stuff of damsons.</a></h5>
+
+<p>Take a postle of damsons and good ripe apples, being pared and cut
+into quarters, put them into an earthen pot with a little whole cinamon,
+slic’t ginger, and sugar, bake them and being cold strain them with some
+rose-water, and boil the stuff thick, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec250b" id="cook1rec250b">
+Other Tart stuff that carries its colour black.</a></h5>
+
+<p>Take three pound of prunes, and eight fair pippins par’d and cor’d,
+stew them together with some claret wine, some whole cinamon, slic’t
+ginger, a&nbsp;sprig of rosemary, sugar, and a clove or two, being well
+stew’d and cold, strain them with rose-water, and sugar.</p>
+
+
+<h5><a name="cook1rec250c" id="cook1rec250c">
+To make other black Tart Stuff.</a></h5>
+
+<p>Take twelve pound of prunes, and sixteen pound of raisins, wash them
+clean, and stew them in a pot with water, boil them till they be very
+tender, and then strain them through a course strainer; season it with
+beaten ginger and sugar, and give it a warm on the fire.</p>
+
+
+<h5><a name="cook1rec250d" id="cook1rec250d">
+Yellow Tart Stuff.</a></h5>
+
+<p>Take twelve yolks of eggs, beat them with a quart of cream, and bake
+them in a soft oven; being baked strain them with some fine sugar,
+rose-water, musk, ambergriese, and a little sack, or in place of baking,
+boil the cream and eggs.</p>
+
+
+<span class="pagenum">251</span>
+<!-- png280 -->
+<h5><a name="cook1rec251a" id="cook1rec251a">
+White Tart-Stuff.</a></h5>
+
+<p>Make the white tart stuff with cream, in all points as the yellow,
+and the same seasoning.</p>
+
+
+<h5><a name="cook1rec251b" id="cook1rec251b">
+Green Tart-Stuff.</a></h5>
+
+<p>Take spinage boil’d, green peese, green apricocks, green plums
+quodled, peaches quodled, green necturnes quodled, gooseberries quodled,
+green sorrel, and the juyce of green wheat.</p>
+
+
+<h5><a name="cook1rec251c" id="cook1rec251c">
+To bake Apricocks green.</a></h5>
+
+<p>Take young green apricocks, so tender that you may thrust a pin
+through the stone, scald them and scrape the out side, of putting them
+in water as you peel them till your tart be ready, then dry them and
+fill the tart with them, and lay on good store of fine sugar, close it
+up and bake it, ice it, scrape on sugar, and serve it&nbsp;up.</p>
+
+
+<h5><a name="cook1rec251d" id="cook1rec251d">
+To bake Mellacattons.</a></h5>
+
+<p>Take and wipe them clean, and put them in a pie made scollop ways, or
+in some other pretty work, fill the pie, and put them in whole with
+weight for weight in refined sugar, close it up and bake it, being baked
+ice&nbsp;it.</p>
+
+<p>Sometimes for change you may add to them some chips or bits of whole
+cinamon, a&nbsp;few whole cloves, and slic’t ginger.</p>
+
+
+<h5><a name="cook1rec251e" id="cook1rec251e">
+To preserve Apricocks, or any Plums green.</a></h5>
+
+<p>Take apricocks when they are so young and green, that you may put a
+needle through stone and all, but all other plums may be taken green,
+and at the highest growth, then put them in indifferent hot water to
+break them, &amp; let them stand close cover’d in that hot water till a
+thin
+<span class="pagenum">252</span>
+<!-- png281 -->
+skin will come off with scraping, all this while they will look yellow;
+then put them into another skillet of hot water, and let them stand
+covered until they turn to a perfect green, then take them out, weigh
+them, take their weight in sugar and something more, and so preserve
+them. Clarifie the sugar with the white of an egg, and some water.</p>
+
+
+<h5><a name="cook1rec252a" id="cook1rec252a">
+To preserve Apricocks being ripe.</a></h5>
+
+<p>Stone them, then weigh them with sugar, and take weight for weight,
+pare them and strow on the sugar, let them stand till the moisture of
+the apricocks hath wet the sugar, and stand in a sirrup: then set them
+on a soft fire, not suffering them to boil, till your sugar be all
+melted; then boil them a pretty space for half an hour, still stirring
+them in the sirrup, then set them by two hours, and boil them again till
+your sirrup be thick, and your apricocks look clear, boil up the sirrup
+higher, then take it off, and being cold put in the apricocks into a
+gally-pot or glass, close them up with a clean paper, and leather over
+all.</p>
+
+
+<h5><a name="cook1rec252b" id="cook1rec252b">
+To preserve Peaches after the Venetian way.</a></h5>
+
+<p>Take twenty young peaches, part them in two, and take out the stones,
+then take as much sugar as they weigh, and some rose-water, put in the
+peaches, and make a sirrup that it may stand and stick to your fingers,
+let them boil softly a while, then lay them in a dish, and let them
+stand in the same two or three days, then set your sirrup on the fire,
+let it boil up, and then put in the peaches, and so preserve them.</p>
+
+
+<h5><a name="cook1rec252c" id="cook1rec252c">
+To preserve Mellacattons.</a></h5>
+
+<p>Stone them and parboil them in water, then peel off the outward skin
+of them, they will boil as long as a
+<span class="pagenum">253</span>
+<!-- png282 -->
+piece of beef, and therefore you need not fear the breaking of them;
+when they are boil’d tender make sirrup of them as you do of any other
+fruit, and keep them all the year.</p>
+
+
+<h5><a name="cook1rec253a" id="cook1rec253a">
+To preserve Cherries.</a></h5>
+
+<p>Take a pound of the smallest cherries, but let them be well coloured,
+boil them tender in a pint of fair water, then strain the liquor from
+the cherries and take two pound of other fair cherries, stone them, and
+put them in your preserving-pan, with a laying of cherries and a laying
+of sugar, then pour the sirrup of the other strained cherries over them,
+and let them boil as fast as maybe with a blazing fire, that the sirrup
+may boil over them; when you see that the sirrup is of a good colour,
+something thick, and begins to jelly, set them a cooling, and being cold
+pot them; and so keep them all the year.</p>
+
+
+<h5><a name="cook1rec253b" id="cook1rec253b">
+To preserve Damsins.</a></h5>
+
+<p>Take damsins that are large and well coloured, (but not throw ripe,
+for then they will break) pick them clean and wipe them one by one; then
+weigh them, and to every pound of damsins you must take a pound of
+Barbary sugar, white &amp; good, dissolved in half a pint or more of
+fair water; boil it almost to the height of a sirrup, and then put in
+the damsins, keeping them with a continual scuming and stirring, so let
+them boil on a gentle fire till they be enough, then take them off and
+keep them all the year.</p>
+
+
+<h5><a name="cook1rec253c" id="cook1rec253c">
+To preserve Grapes as green as Grass.</a></h5>
+
+<p>Take grapes very green, stone them and cut them into little bunches,
+then take the like quantity of refin’d sugar finely beaten, &amp; strew
+a row of sugar in your preserving pan, and a lay of grapes upon it, then
+strow on some
+<span class="pagenum">254</span>
+<!-- png283 -->
+more sugar upon them, put to them <ins class="correction" title ="text reads ‘four our or’">four or</ins> five spoonfuls of fair water,
+and boil them up as fast as you can.</p>
+
+
+<h5><a name="cook1rec254a" id="cook1rec254a">
+To preserve Barberries.</a></h5>
+
+<p>Take barberries very fair and well coloured, pick out the stones,
+weigh them, and to every ounce of barberries take three ounce of hard
+sugar, half an ounce of pulp of barberries, and an ounce of red
+rose-water to dissolve the sugar; boil it to a sirrup, then put in the
+barberries and let them boil a quarter of an our, then take them up, and
+being cool pot them, and they will keep their colour all the year. Thus
+you may preserve red currans, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec254b" id="cook1rec254b">
+To preserve Gooseberries green.</a></h5>
+
+<p>Take some of the largest gooseberries that are called Gascoyn
+gooseberries, set a pan of water on the fire, and when it is lukewarm
+put in the berries, and cover them close, keep them warm half an hour;
+then have another posnet of warm water, put them into that, in like sort
+quoddle them three times over in hot water till they look green; then
+pour them into a sieve, let all the water run from them, and put them to
+as much clarified sugar as will cover them, let them simmer leisurely
+close covered, then your gooseberries will look as green as leek blades,
+let them stand simmering in that sirrup for an hour, then take them off
+the fire, and let the sirrup stand till it be cold, then warm them once
+or twice, take them up, and let the sirrup boil by it self, pot them,
+and keep them.</p>
+
+
+<h5><a name="cook1rec254c" id="cook1rec254c">
+To preserve Rasberries.</a></h5>
+
+<p>Take fair ripe rasberries, (but not over ripe) pick them from the
+stalk, then take weight for weight of double refined sugar, and the
+juyce of rasberries; to a pound of rasberries take a quarter of a pint
+of raspass juyce, and as
+<span class="pagenum">255</span>
+<!-- png284 -->
+much of fair water, boil up the sugar and liquor, and make the sirrup,
+scum it, and put in the raspass, stir them into the sirrup, and boil
+them not too much; being preserved take them up, and boil the sirrup by
+it self, not too long, it will keep the colour; being cold, pot them and
+keep them. Thus you may also preserve strawberries.</p>
+
+
+<h5><a name="cook1rec255a" id="cook1rec255a">
+The time to preserve Green Fruits<ins class="punct" title="missing .">.&nbsp;</ins></a></h5>
+
+<p>Gooseberries must be taken about <i>Whitsuntide</i>, as you see them
+in bigness, the long gooseberry will be sooner than the red; the white
+wheat plum, which is ever ripe in Wheat harvest, must be taken in the
+midst of <i>July</i>, the pear plum in the midst of <i>August</i>, the
+peach and pippin about <i>Bartholomew-tide</i>, or a little before; the
+grape in the first week of <i>September</i>. Note that to all your green
+fruits in general that you will preserve in sirup, you must take to
+every pound of fruit, a&nbsp;pound and two ounces of sugar, and a grain
+of musk; your plum, pippin and peach will have three quarters of an hour
+boiling, or rather more, and that very softly, keep the fruit as whole
+as you can; your grapes and gooseberries must boil half an hour
+something fast and they will be the fuller. Note also, that to all your
+Conserves you take the full weight of sugar, then take two skillets of
+water, and when they are scalding hot put the fruits first into one of
+them and when that grows cold put them in the other, changing them till
+they be about to peel, then peel them, and afterwards settle them in the
+same water till they look green, then take them and put them into sugar
+sirrup, and so let them gently boil till they come to a jelly; let them
+stand therein a quarter of an hour, then put them into a pot and keep
+them.</p>
+
+<span class="pagenum">256</span>
+<!-- png285 -->
+<hr class="above" />
+
+<h3><a name="cook1secXI" id="cook1secXI">Section XI.</a></h3>
+
+<h3 class="subhead">
+To make all manner of made Dishes,<br/>
+with or without Paste.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook1rec256a" id="cook1rec256a">
+To make a Paste for a Pie.</a></h5>
+
+<p><span class="firstletter">T</span>Ake to a gallon of flour a pound
+of butter, boil it in fair water, and make the paste up quick.</p>
+
+
+<h5><a name="cook1rec256b" id="cook1rec256b">
+To make cool Butter Paste for Patty-Pans or Pasties.</a></h5>
+
+<p>Take to every peck of flour five pound of butter, the whites of six
+eggs, and work it well together with cold spring water; you must bestow
+a great deal of pains, and but little water, or you put out the millers
+eyes. This paste is good only for patty-pan and pasty.</p>
+
+<p>Sometimes for this paste put in but eight yolks of eggs, and but two
+whites, and six pound of butter.</p>
+
+
+<h5><a name="cook1rec256c" id="cook1rec256c">
+To make Paste for thin bak’d Meats.</a></h5>
+
+<p>The paste for your thin and standing bak’d meats must be made with
+boiling water, then put to every peck of flour two pound of butter, but
+let your butter boil first in your liquor.</p>
+
+
+<h5><a name="cook1rec256d" id="cook1rec256d">
+To make Custard Paste.</a></h5>
+
+<p>Let it be only boiling water and flour without butter, or put sugar
+to it, which will add to the stiffness of it, &amp;
+<ins class="correction" title="see note at beginning of text">
+<span class="pagenum wrong">261</span>
+<span class="pagenum corrected">257</span></ins>
+<span class="folionum">T</span>
+<!-- png286 -->
+thus likewise all pastes for Cuts and Orangado Tarts, or such like.</p>
+
+
+<h5><a name="cook1rec257a" id="cook1rec257a">
+Paste for made-Dishes in the Summer.</a></h5>
+
+<p>Take to a gallon of flour three pound of butter, eight yolks of eggs,
+and a pint of cream or almond milk, work up the butter and eggs dry into
+the flour, then put cream to it, and make it pretty stiff.</p>
+
+
+<h5><a name="cook1rec257b" id="cook1rec257b">
+Paste Royal for made Dishes.</a></h5>
+
+<p>Take to a gallon of flour a pound of sugar, a&nbsp;quart of almond
+milk, a&nbsp;pound and half of butter, and a little saffron, work up all
+cold <ins class="correction" title="text reads ‘togther’">together</ins>, with some beaten cinamon, two or three eggs,
+rose-water, and <ins class="punct" title="no space">a grain</ins> of
+ambergriese and musk.</p>
+
+
+<h5><a name="cook1rec257c" id="cook1rec257c">
+Otherways.</a></h5>
+
+<p>Take a pottle of flour, half a pound of butter, six yolks of eggs,
+a&nbsp;pint of cream, a&nbsp;quarter of a pound of sugar, and some fine
+beaten cinamon, and work up all cold.</p>
+
+
+<h5><a name="cook1rec257d" id="cook1rec257d">
+Otherways.</a></h5>
+
+<p>Take to a pottle of flour four eggs, a pound and a half of butter,
+and work them up dry in the flour, then make up the paste with a pint of
+white-wine, rose-water, and sugar.</p>
+
+
+<h5><a name="cook1rec257e" id="cook1rec257e">
+To make Paste for Lent for made Dishes.</a></h5>
+
+<p>Take a quart of flour, make it up with almond-milk, half a pound of
+butter, and some saffron.</p>
+
+
+<h4><a name="cook1puff_paste" id="cook1puff_paste">To make Puff-Paste divers
+ways.</a></h4>
+
+<h5><a name="cook1rec257f" id="cook1rec257f">
+The First Way.</a></h5>
+
+<p>Take a pottle of flour, mix it with cold water, half a pound of
+butter, and the whites of five eggs; mix them
+<span class="pagenum wrong">262</span>
+<span class="pagenum corrected">258</span>
+<!-- png287 -->
+together very well and stiff, then roul it out very thin, and put flour
+under it and over it, then take near a pound of butter, and lay it in
+bits all over, double it in five or six doubles, this being done roul it
+out the second time, and serve it as at the first, then roul it out and
+cut it into what form, or for what use you please; you need not fear the
+curle, for it will divide it as often as you double it, which ten or
+twelve times is enough for any use.</p>
+
+
+<h5><a name="cook1rec258a" id="cook1rec258a">
+The second way.</a></h5>
+
+<p>Take a quart of flour, and a pound and a half of butter, work the
+half pound of butter dry into the flour, then put three or four eggs to
+it, and as much cold water as will make it leith paste, work it in a
+piece of a foot long, then strew a little flour on the table, take it by
+the end, and beat it till it stretch to be long, then put the ends
+together, and beat it again, and so do five or six times, then work it
+up round, and roul it up broad; then beat your pound of butter with a
+rouling pin that it may be little, take little bits thereof, and stick
+it all over the paste, fold up your paste close, and coast it down with
+your rouling pin, roul it out again, and so do five or six times, then
+use it as you will.</p>
+
+
+<h5><a name="cook1rec258b" id="cook1rec258b">
+The third way.</a></h5>
+
+<p>Break two eggs into three pints of flour, make it with cold water and
+roul it out pretty thick and square, then take so much butter as paste,
+lay it in ranks, and divide your butter in five pieces, that you may lay
+it on at five several times, roul your paste very broad, and stick one
+part of the butter in little pieces all over your paste, then throw a
+handful of flour slightly on, fold up your paste and beat it with a
+rowling-pin, so roul it out again, thus do five times, and make
+it&nbsp;up.</p>
+
+
+<span class="pagenum wrong">263</span>
+<span class="pagenum corrected">259</span>
+<span class="folionum">T2</span>
+<!-- png288 -->
+<h5><a name="cook1rec259a" id="cook1rec259a">
+The fourth way.</a></h5>
+
+<p>Take to a quart of flour four whites and but two yolks of eggs, and
+make it up with as much cream as will make it up pretty stiff paste,
+then roul it out, and beat three quarters of a pound of butter of equal
+hardness of the paste, lay it on the paste in little bits at ten several
+times; drive out your paste always one way; and being made, use it as
+you will.</p>
+
+
+<h5><a name="cook1rec259b" id="cook1rec259b">
+The fifth way.</a></h5>
+
+<p>Work up a quart of flour with half a pound of butter, three whites of
+eggs, and some fair spring water, make it a pretty stiff paste, and
+drive it out, then beat half a pound of more butter of equal hardness of
+the paste, and lay it on the paste in little bits at three several
+times, roul it out, and use it for what use you please.</p>
+
+<p>Drive the paste out every time very thin.</p>
+
+
+<h5><a name="cook1rec259c" id="cook1rec259c">
+A made Dish or Florentine of any kind of Tongue in Dish, Pye, or
+Patty-pan.</a></h5>
+
+<p>Take a fresh neats tongue, boil it tender and blanch it, being cold,
+cut it into <ins class="correction" title="text reads ‘litttle’">little</ins> square bits as big as a nutmeg, and lard it with
+very small lard, then have another tongue raw, take off the skin, and
+mince it with beef-suet, then lay on one half of it in the dish or patty
+pan upon a sheet of paste; then lay on the tongue being larded and
+finely seasoned with nutmeg, pepper, and salt; and with the other minced
+tongue put grated bread to it, some yolks of raw eggs, some sweet herbs
+minced small, and made up into balls as big as a walnut, lay them on the
+other tongue, with some chesnuts, marrow, large mace, some grapes,
+gooseberries or barberries, some slices of interlarded bacon and butter,
+<span class="pagenum wrong">264</span>
+<span class="pagenum corrected">260</span>
+<!-- png289 -->
+close it up and bake it, being baked liquor it with grape-verjuyce,
+beaten butter, and the yolks of three or four eggs strained with the
+verjuyce.</p>
+
+
+<h5><a name="cook1rec260a" id="cook1rec260a">
+A made Dish of Tongues otherways.</a></h5>
+
+<p>Take neats-tongues or smaller tongues, boil them tender, and slice
+them thin, then season them with nutmeg, pepper, beaten cinamon; salt,
+and some ginger, season them lightly, and lay them in a dish on a bottom
+or sheet of paste mingled with some currans, marrow, large mace, dates,
+slic’t lemon, grapes, barberries, or gooseberries and butter, close up
+the dish, and being almost baked, liquor it with white wine, butter, and
+sugar, and ice&nbsp;it.</p>
+
+
+<h5><a name="cook1rec260b" id="cook1rec260b">
+Made Dish in Paste of two Rabits, with sweet liquor.</a></h5>
+
+<p>Take the rabits, flay them, draw them and cut them into small pieces
+as big as a walnut, then wash and dry them with a clean cloth, and
+season them with pepper, nutmeg, and salt; lay them on a bottom of
+paste, also lay on them dates, preserved lettice stalks, marrow, large
+mace, grapes, and slic’t orange or lemon, put butter to it, close it up
+and bake it, being baked, liquor it with sugar, white-wine and butter;
+or in place of wine, grape-verjuyce, and strained yolks of raw eggs.</p>
+
+<p>In winter bake them with currans, prunes, skirrets, raisins of the
+sun, <i>&amp;c.</i></p>
+
+
+<h5><a name="cook1rec260c" id="cook1rec260c">
+A made Dish of Florentine, or a Partridge or Capon.</a></h5>
+
+<p>Being roasted and minced very small with as much beef-marrow, put to
+it two ounces of orangado minced small with as much green citron minced
+also, season the meat with a little beaten cloves, mace, nutmeg, salt,
+and sugar, mix all together, and bake it in puff paste; when it is
+baked, open it, and put in half a grain of musk or ambergriese,
+dissolved with a little rose-water,
+<span class="pagenum wrong">265</span>
+<span class="pagenum corrected">261</span>
+<span class="folionum">T3</span>
+<!-- png290 -->
+and the juyce of oranges, stir all together amongst the meat, cover it
+again, and serve it to the table.</p>
+
+
+<h5><a name="cook1rec261a" id="cook1rec261a">
+To make a Florentine, or Dish, without Paste, or on Paste.</a></h5>
+
+<p>Take a leg of mutton or veal, shave it into thin slices, and mingle
+it with some sweet herbs, as sweet marjoram, tyme, savory, parsley, and
+rosemary, being minced very small, a&nbsp;clove of garlick, some beaten
+nutmeg, pepper, a&nbsp;minced onion, some grated manchet, and three or
+four yolks of raw eggs, mix all together with a little salt, some thin
+slices of interlarded bacon, and some oster-liquor, lay the meat round
+the dish on a sheet of paste, or in the dish without paste, bake it, and
+being baked, stick bay leaves round the dish.</p>
+
+<p class="illustration">
+<img src="images/round261.png" width="223" height="220"
+alt="pie decoration" />
+</p>
+
+
+<h5><a name="cook1rec261b" id="cook1rec261b">
+To bake Potatoes, Artichocks in a Dish, Pye, or Patty-pan either in
+Paste, or little Pasties.</a></h5>
+
+<p>Take any of these roots, and boil them in fair water, but put them
+not in till the water boils, being tender
+<span class="pagenum wrong">266</span>
+<span class="pagenum corrected">262</span>
+<!-- png291 -->
+boil’d, blanch them, and season them with nutmeg, pepper, cinamon, and
+salt, season them lightly, then lay on a sheet of paste in a dish, and
+lay on some bits of butter, then lay on the potatoes round the dish,
+also some eringo roots, and dates in halves, beef marrow, large mace,
+slic’t lemon, and some butter, close it up with another sheet of paste,
+bake it, and being baked, liquor it with grape-verjuyce, butter and
+sugar, and ice it with rose-water and sugar.</p>
+
+
+<h5><a name="cook1rec262a" id="cook1rec262a">
+To make a made Dish of Spinage in Paste baked.</a></h5>
+
+<p>Take some young spinage, and put it in boiling hot fair water, having
+boil’d two or three walms, drain it from the water, chop it very small,
+and put it in a dish with some beaten cinamon, salt, sugar, a&nbsp;few
+slic’t dates, a&nbsp;grain of musk dissolved in rose-water, some yolks
+of hard eggs chopped small, some currans and butter; stew these foresaid
+materials on a chaffing dish of coals, then have a dish of short paste
+on it, and put this composition upon it, either with a cut, a&nbsp;close
+cover, or none; bake it, and being baked, ice it with some fine sugar,
+water, and butter.</p>
+
+
+<h5><a name="cook1rec262b" id="cook1rec262b">
+Other made Dish of Spinage in Paste baked.</a></h5>
+
+<p>Boil spinage as beforesaid, being tender boil’d, drain it in a
+cullender, chop it small, and strain it with half a pound of
+almond-paste, three or four yolks of eggs, half a grain of musk, three
+or four spoonfuls of cream, a&nbsp;quartern of fine sugar, and a little
+salt; then bake it on a sheet of paste on a dish without a cover, in a
+very soft oven, being fine and green baked, stick it with preserved
+barberries, or strow on red and white biskets, or red and white
+muskedines, and scrape on fine sugar.</p>
+
+
+<h5><a name="cook1rec262c" id="cook1rec262c">
+A made Dish of Spinage otherways.</a></h5>
+
+<p>Take a pound of fat and well relished cheese, and a
+<span class="pagenum wrong">267</span>
+<span class="pagenum corrected">263</span>
+<span class="folionum">T4</span>
+<!-- png292 -->
+pound of cheese curds, stamp them in a mortar with some sugar, then put
+in a pint of juyce of spinage, a&nbsp;pint of cream, ten eggs, cinamon,
+pepper, nutmeg, and cloves, make your dish without a cover, according to
+this form, being baked ice&nbsp;it.</p>
+
+<p class="illustration">
+<img src="images/round263.png" width="146" height="150"
+alt="pie decoration" />
+</p>
+
+
+<h5><a name="cook1rec263a" id="cook1rec263a">
+To make a made Dish of Barberries.</a></h5>
+
+<p>Take a good quantity of them and boil them with claret-wine,
+rose-water and sugar, being boil’d very thick, strain them, and put them
+on a bottom of puff paste in a dish, or short fine paste made of sugar,
+fine flour, cold butter, and cold water, and a cut cover of the same
+paste, bake it and ice it, and cast bisket on it, but before you lay on
+the iced cover, stick it with raw barberries in the pulp or stuff.</p>
+
+
+<h5><a name="cook1rec263b" id="cook1rec263b">
+To make a Peasecod Dish, in a Puff Paste.</a></h5>
+
+<p>Take a pound of almonds, and a quarter of a pound of sugar, beat the
+almonds finely to a paste with some rose-water, then beat the sugar
+amongst them, mingle some sweet butter with it, and make this stuff up
+in puff paste like peasecods, bake them upon papers, and being baked,
+ice it with rose-water, butter, and fine sugar.</p>
+
+<span class="pagenum wrong">268</span>
+<span class="pagenum corrected">264</span>
+<!-- png293 -->
+<p>In this fashion you may make peasecod stuff of preserved quinces,
+pippins, pears, or preserved plums in puff paste.</p>
+
+
+<h5><a name="cook1rec264a" id="cook1rec264a">
+Make Dishes of Frogs in the Italian Fashion.</a></h5>
+
+<p>Take the thighs and fry them in clarified butter, then have slices of
+salt Eels watered, flay’d, bon’d, boil’d, and cold, slice them in thin
+slices, and season both with pepper, nutmeg, and ginger, lay butter on
+your paste, and lay a rank of frog, and a rank of Eel, some currans,
+gooseberries or grapes, raisins, pine-apple seeds, juyce of orange,
+sugar, and butter; thus do three times, close up your dish, and being
+baked ice&nbsp;it.</p>
+
+<p>Make your paste of almond milk, flour, butter, yolks of eggs, and
+sugar.</p>
+
+<p>In the foresaid dish you may add fryed onions, yolks of hard eggs,
+cheese-curds, almond-paste, or grated cheese.</p>
+
+
+<h5><a name="cook1rec264b" id="cook1rec264b">
+To make a made Dish of Marrow.</a></h5>
+
+<p>Take the marrow of two or three marrow-bones, cut it into pieces like
+great square dice, and put to it a penny manchet grated fine, some
+slic’t dates, half a quartern of currans, a&nbsp;little cream, rosted
+wardens, pippins or quinces slic’t, and two or three yolks of raw eggs,
+season them with cinamon, ginger, and sugar, and mingle all
+together.</p>
+
+
+<h5><a name="cook1rec264c" id="cook1rec264c">
+A made Dish of Rice in Puff Paste.</a></h5>
+
+<p>Boil your rice in fair water very tender, scum it, and being boil’d
+put it in a dish, then put to it butter, sugar, nutmeg, salt,
+rose-water, and the yolks of six or eight eggs, put it in a dish, of
+puff paste, close it up and bake it, being baked, ice it, and caste on
+red and white biskets, and scraping sugar.</p>
+
+<p>Sometimes for change you may add boil’d currans and beaten cinamon,
+and leave out nutmeg.</p>
+
+
+<span class="pagenum wrong">269</span>
+<span class="pagenum corrected">265</span>
+<!-- png294 -->
+<h5><a name="cook1rec265a" id="cook1rec265a">
+Otherways of Almond-Paste, and boiled Rice.</a></h5>
+
+<p>Mix all together with some cream, rose-water, sugar, cinamon, yolks
+of eggs, salt, some boil’d currans, and butter; close it up and bake it
+in puff-paste, ice it, and cast on red and white biskets and scrape on
+sugar.</p>
+
+
+<h5><a name="cook1rec265b" id="cook1rec265b">
+Otherways a Made Dish of Rice and Paste.</a></h5>
+
+<p>Wash the rice clean, and boil it in cream till it be somewhat thick,
+then put it out into a dish, and put to it some sugar, butter, six or
+eight yolks of eggs, beaten cinamon, slic’t dates, currans, rose-water,
+and salt, mix all together, and bake it in puff paste or short paste,
+being baked ice it, and cast biskets on&nbsp;it.</p>
+
+
+<h5><a name="cook1rec265c" id="cook1rec265c">
+To make a made Dish of Rice, Flour, and Cream.</a></h5>
+
+<p>Take half a pound of rice, dust and pick it clean, then wash it, dry
+it, lay it abroad in a dish as thin as you can or dry it in a temperate
+oven, being well dried, rub it, and beat it in a mortar till it be as
+fine as flour; then take a pint of good thick cream, the whites of three
+new laid eggs, well beaten together, and a little rose-water, set it on
+a soft fire, and boil it till it be very thick, then put it in a platter
+and let it stand till it be cold, then slice it out like leach, cast
+some bisket upon it, and so serve&nbsp;it.</p>
+
+
+<h5><a name="cook1rec265d" id="cook1rec265d">
+To make a made Dish of Rice, Prunes, and Raisins.</a></h5>
+
+<p>Take a pound of prunes, and as many raisins of the sun, pick and wash
+them, then boil them with water and wine, of each a like quantity; when
+you first set them on the fire, put rice flour to them, being tender
+boil’d strain them with half a pound of sugar, and some rose-water, then
+stir the stuff till it be thick like leach, put it in a little
+<span class="pagenum wrong">270</span>
+<span class="pagenum corrected">266</span>
+<!-- png295 -->
+earthen pan, being cold slice it, dish it, and cast red and white bisket
+on&nbsp;it.</p>
+
+
+<h5><a name="cook1rec266a" id="cook1rec266a">
+To make a made Dish of Blanchmanger.</a></h5>
+
+<p>Take a pint of cream, the whites of six new laid eggs, and some
+sugar; set them over a soft fire in a skillet and stir it continually
+till it be good and thick, then strain it, and being cold, dish it on a
+puff-paste bottom with a cut cover, and cast biskets on&nbsp;it.</p>
+
+
+<h5><a name="cook1rec266b" id="cook1rec266b">
+A made Dish of Custard stuff, called an Artichock Dish.</a></h5>
+
+<p>Boil custard stuff in a clean scowred skillet, stir it continually,
+till it be something thick, then put it in a clean strainer, and let it
+drain in a dish, strain it with a little musk or ambergriese, then bake
+a star of puff paste on a paper, being baked take it off the paper, and
+put it in a dish for your stuff, then have lozenges also ready baked of
+puff paste, stick it round with them, and scrape on fine sugar.</p>
+
+
+<h5><a name="cook1rec266c" id="cook1rec266c">
+A made Dish of Butter and eggs.</a></h5>
+
+<p>Take the yolks of twenty four eggs, and strain them with cinamon,
+sugar, and salt; then put melted butter to them, some fine minced
+pippins, and minced citron, put it on your dish of paste, and put slices
+of citron round about it, bar it with puff paste, and the bottom also,
+or short paste in the bottom.</p>
+
+
+<h5><a name="cook1rec266d" id="cook1rec266d">
+To make a made dish of Curds.</a></h5>
+
+<p>Take some tender curds, wring the wehy from them very well, then put
+to them two raw eggs, currans, sweet butter, rose-water, cinamon, sugar,
+and mingle all together, then make a fine paste with flour, yolks of
+egs, rose-water, &amp; other water, sugar, saffron, and butter, wrought
+<span class="pagenum wrong">271</span>
+<span class="pagenum corrected">267</span>
+<!-- png296 -->
+up cold, bake it either in this paste or in puff-paste, being baked ice
+it with rose-water, sugar, and butter.</p>
+
+
+<h5><a name="cook1rec267a" id="cook1rec267a">
+To make a Paste of Violets, Cowslips, Burrage, Bugloss, Rosemary
+Flowers, &amp;c.</a></h5>
+
+<p>Take any of these flowers, pick the best of them, and stamp them in a
+stone mortar, then take double refined sugar, and boil it to a candy
+height with as much rosewater as will melt it, stir it continually in
+the boiling, and being boiled thick, cast it into lumps upon a pye
+plate, when it is cold, box them, and keep them all the year in a
+stove.</p>
+
+
+<h5><a name="cook1rec267b" id="cook1rec267b">
+To make the Portugal Tarts for banquetting.</a></h5>
+
+<p>Take a pound of marchpane paste being finely beaten, and put into it
+a grain of musk, six spoonfuls of rose-water, and the weight of a groat
+of Orris Powder, boil all on a chaffing dish of coals till it be
+something stiff; then take the whites of two eggs, beaten to froth, put
+them into it, and boil it again a little, let it stand till it be cold,
+mould it, and roul it out thin; then take a pound more of almond-paste
+unboil’d, and put to it four ounces of caraway-seed, a&nbsp;grain of
+musk, and three drops of oyl of lemons, roul the paste into small rouls
+as big as walnuts, and lay these balls into the first made paste, flat
+them down like puffs with your thumbs a little like figs and bake them
+upon marchpane wafers.</p>
+
+
+<h5><a name="cook1rec267c" id="cook1rec267c">
+To make Marchpane.</a></h5>
+
+<p>Take two pounds of almonds blanch’t and beaten in a stone mortar,
+till they begin to come to a fine paste, then take a pound of sifted
+sugar, put it in the mortar with the almonds, and make it into a perfect
+paste, putting to it now and then in the beating of it a spoonful of
+rose-water, to keep it from oyling; when you have beat
+<span class="pagenum wrong">272</span>
+<span class="pagenum corrected">268</span>
+<!-- png297 -->
+<span class="rightfloat">
+<img src="images/round268.png" width="155" height="153"
+alt="pie decoration" />
+</span>
+it to a puff paste, drive it out as big as a charger, and set an edge
+about it as you do upon a quodling tart, and a bottom of wafers under
+it, thus bake it in an oven or baking pan; when you see it is white,
+hard, and dry, take it out, and ice it with rose-water and sugar being
+made as thick as butter for fritters, to spread it on with a wing
+feather, and put it into the oven again; when you see it rise high, then
+take it out and garnish it with some pretty conceits made of the same
+stuff, slick long comfets upright on it, and so serve&nbsp;it.</p>
+
+
+<h5><a name="cook1rec268a" id="cook1rec268a">
+To make Collops like Bacon of Marchpane.</a></h5>
+
+<p>Take some of your Marchpane paste and work it with red sanders till
+it be red, then roul a broad sheet of white marchpane paste, and a sheet
+of red paste, three of white, and four of red, lay them one upon
+another, dry it, cut it overthwart, and it will look like collops of
+bacon.</p>
+
+
+<h5><a name="cook1rec268b" id="cook1rec268b">
+To make Almond Bread.</a></h5>
+
+<p>Take almonds, and lay them in water all night, blanch them and slice
+them, take to every pound of almonds a pound of fine sugar finely beat,
+&amp; mingle them together, then beat the whites of 3 eggs to a high
+froth, &amp; mix it well with the almonds &amp; sugar; then have some
+plates and strew some flour on them, lay wafers on them and almonds with
+edges upwards, lay them as round as you can, and scrape a little sugar
+on them when they are ready to set in the oven, which must not be so hot
+as to
+<span class="pagenum wrong">273</span>
+<span class="pagenum corrected">269</span>
+<!-- png298 -->
+colour white paper;<a class="tag" name="cook1tagD" id="cook1tagD" href="#cook1noteD">D</a> being a little baked take them out, set them on a plate,
+then put them in again, and keep them in a stove.</p>
+
+
+<h5><a name="cook1rec269a" id="cook1rec269a">
+To make Almond Bisket.</a></h5>
+
+<p>Take the whites of four new laid eggs and two yolks, beat them
+together very well for an hour, then have in readiness a quarter of a
+pound of the best almonds blanched in cold water, beat them very small
+with rosewater to keep them from oiling, then have a pound of the best
+loaf sugar finely beaten, beat it in the eggs a while, then put in the
+almonds, and five or six spoonfuls of fine flour, so bake them on paper,
+plates, or wafers; then have a little fine sugar in a piece of tiffany,
+dust them over as they go into the oven, and bake them as you do
+bisket.</p>
+
+
+<h5><a name="cook1rec269b" id="cook1rec269b">
+To make Almond-Cakes.</a></h5>
+
+<p>Take a pound of almonds, blanch them and beat them very small in a
+little rose-water where some musk hath been steeped, put a pound of
+sugar to them fine beaten, and four yolks of eggs, but first beat the
+sugar and the eggs well together, then put them to the almonds and
+rose-water, and lay the cakes on wafers by half spoonfuls, set them into
+an oven after manchet is baked.</p>
+
+
+<h5><a name="cook1rec269c" id="cook1rec269c">
+To make Almond-Cakes otherways.</a></h5>
+
+<p>Take a pound of the best Jordan almonds, blanch them in cold water as
+you do marchpane, being blanched wipe them dry in a clean cloth, &amp;
+cut away all the rotten from them, then pound them in a stone-motar,
+&amp; sometimes in the beating put in a spoonful of rose-water wherein
+you must steep some musk; when they are beaten small mix the almonds
+with a pound of refined sugar beaten and searsed; then put the stuff on
+a chafing-dish of coals in a made dish, keep it stirring, and beat the
+whites
+<span class="pagenum wrong">274</span>
+<span class="pagenum corrected">270</span>
+<!-- png299 -->
+of seven eggs all to froth, put it into the stuff and mix it very well
+together, drop it on a white paper, put it on plates, and bake them in
+an oven; but they must not be coloured.</p>
+
+
+<h5><a name="cook1rec270a" id="cook1rec270a">
+To make white Ambergriese Cakes.</a></h5>
+
+<p>Take the purest refined sugar that can be got, beat it and searse it;
+then have six new laid eggs, and beat them into a froth, take the froth
+as it riseth, and drop it into the sugar by little and little, grinding
+it still round in a marble mortar and pestle, till it be throughly
+moistened, and wrought thin enough to drop on plates; then put in some
+ambergriese, a&nbsp;little civet, and some anniseeds well picked, then
+take your pie plates, wipe them, butter them, and drop the stuff on them
+with a spoon in form of round cakes, put them into a very mild oven and
+when you see them be hard and rise a little, take them out and keep them
+for use.</p>
+
+
+<h5><a name="cook1rec270b" id="cook1rec270b">
+To make Sugar-Cakes or Jambals.</a></h5>
+
+<p>Take two pound of flour, dry it, and season it very fine, then take a
+pound of loaf sugar, beat it very fine, and searse it, mingle your flour
+and sugar very well; then take a pound and a half of sweet butter, wash
+out the salt and break it into bits into the flour and sugar, then take
+the yolks of four new laid eggs, four or five spoonfuls of sack, and
+four spoonfuls of cream, beat all these together, put them into the
+flour, and work it up into paste, make them into what fashion you
+please, lay them upon papers or plates, and put them into the oven; be
+careful of them, for a very little thing bakes them.</p>
+
+
+<h5><a name="cook1rec270c" id="cook1rec270c">
+To make Jemelloes.</a></h5>
+
+<p>Take a pound of fine sugar, being finely beat, and the yolks of four
+new laid eggs, and a grain of musk, a
+<span class="pagenum wrong">275</span>
+<span class="pagenum corrected">271</span>
+<!-- png300 -->
+thimble full of caraway seed searsed, a&nbsp;little gum dragon steeped
+in rose-water, and six spoonfuls of fine flour beat all these in a thin
+paste a little stiffer then butter, then run it through a butter-squirt
+of two or three ells long bigger then a wheat straw, and let them dry
+upon sheets of paper a quarter of an hour, then tie them in knots or
+what pretty fashion you please, and when they be dry, boil them in
+rose-water and sugar; it is an excellent sort of banqueting.</p>
+
+
+<h5><a name="cook1rec271a" id="cook1rec271a">
+To make Jambals.</a></h5>
+
+<p>Take a pint of fine wheat flour, the yolks of three or four new laid
+eggs, three or four spoonfuls of sweet cream, a&nbsp;few anniseeds, and
+some cold butter, make it into paste, and roul it into long rouls, as
+big as a little arrow, make them into divers knots, then boil them in
+fair water like simnels; bake them, and being baked, box them and keep
+them in a stove. Thus you may use them, and keep them all the year.</p>
+
+
+<h5><a name="cook1rec271b" id="cook1rec271b">
+To make Sugar Plate.</a></h5>
+
+<p>Take double refined sugar, sift it very small through a fine searse,
+then take the white of an egg, gum dragon, and rose-water, wet it, and
+beat it in a mortar till you are able to mould it, but wet it not to
+much at the first. If you will colour it, and the colour be of a watry
+substance, put it in with the rose-water, if a powder, mix it with your
+sugar before you wet it; when you have beat it in the mortar, and that
+it is all wet, and your colour well mixt in every place, then mould it
+and make it into what form you please.</p>
+
+
+<h5><a name="cook1rec271c" id="cook1rec271c">
+To make Muskedines called Rising Comfits or Vissing Comfits.</a></h5>
+
+<p>Take half a pound of refined sugar, being beaten and
+<span class="pagenum wrong">276</span>
+<span class="pagenum corrected">272</span>
+<!-- png301 -->
+searsed, put into it two grains of musk, a&nbsp;grain of civet, two
+grains of ambergriese, and a thimble full of white orris powder, beat
+all these with gum-dragon steeped in rose-water; then roul it as thin as
+you can, and cut it into little lozenges with your iging-iron, and stow
+them in some warm oven or stove, then box them and keep them all the
+year.</p>
+
+
+<h5><a name="cook1rec272a" id="cook1rec272a">
+To make Craknels.</a></h5>
+
+<p>Take half a pound of fine flour dryed and searsed, and as much fine
+sugar searsed, mingled with a spoonfull of coriander-seed bruised, and
+two ounces of butter rubbed amongst the flour and sugar, wet it with the
+yolks of two eggs, half a spoonful of white rose-water, and two
+spoonfuls of cream, or as much as will wet it, work the paste till it be
+soft and limber to roul and work, then roul it very thin, and cut them
+round by little plats, lay them upon buttered papers, and when they go
+into the oven, prick them, and wash the tops with the yolk of an egg,
+beaten and made thin with rose-water or fair water; they will give with
+keeping, therfore before they are eaten they must be dried in a warm
+oven to make them crisp.</p>
+
+
+<h5><a name="cook1rec272b" id="cook1rec272b">
+To make Mackeroons.</a></h5>
+
+<p>Take a pound of the finest sugar, and a pound of the best
+Jordan-almonds, steep them in cold water, blanch them and pick out the
+spots: then beat them to a perfect paste in a stone mortar, in the
+beating of them put rose-water to them to keep them from oyling, being
+finely beat, put them in a dish with the sugar, and set them over a
+chafing-dish of coals, stir it till it will come clean from the bottom
+of the dish, then put in two grains of musk, and three of
+ambergriese.</p>
+
+
+<span class="pagenum">273</span>
+<span class="folionum">V</span>
+<!-- png302 -->
+<h5><a name="cook1rec273a" id="cook1rec273a">
+To make the Italian Chips.</a></h5>
+
+<p>Take some paste of flowers, beat them to fine powder, and searse or
+sift them; then take some gum-dragon steeped in rose-water, beat it to a
+perfect paste in a marble mortar, then roul it thin, and lay one colour
+upon another in a long roul, roul them very thin, then cut them
+overthwart, and they will look of divers pretty colours like marble.</p>
+
+
+<h5><a name="cook1rec273b" id="cook1rec273b">
+To make Bisket Bread.</a></h5>
+
+<p>Take a pound of sugar searsed very fine, a&nbsp;pound of flour well
+dryed, twelve eggs and but six whites, a&nbsp;handful of caraway-seed,
+and a little salt; beat all these together the space of an hour, then
+your oven being hot, put them into plates or tin things, butter them and
+wipe them, a&nbsp;spoonful into a plate is enough, so set them into the
+oven, and make it as hot as to bake them for manchet.</p>
+
+
+<h5><a name="cook1rec273c" id="cook1rec273c">
+To make Bisquite du Roy.</a></h5>
+
+<p>Take a pound of fine searsed sugar, a pound of fine flour, and six
+eggs, beat them very well, then put them all into a stone mortar, and
+pound them for the space of an hour and a half, let it not stand still,
+for then it will be heavy, and when you have beaten it so long a time,
+put in halfe an ounce of anniseed; then butter over some pie plates, and
+drop the stuff on the plate as fast as two or three can with spoons,
+shape them round as near as you can, and set them into an oven as hot as
+for manchet, but the less they are coloured the better.</p>
+
+
+<h5><a name="cook1rec273d" id="cook1rec273d">
+Bisquite du Roy otherways.</a></h5>
+
+<p>Take to a pound of flour a pound of sugar, and twelve new laid eggs,
+beat them in a deep dish, then put
+<span class="pagenum">274</span>
+<!-- png303 -->
+to them two grains of musk dissolved, rose-water, anniseed, and
+coriander-seed, beat them the space of an hour with a wooden spatter;
+then the oven being ready, have white tin molds butter’d, and fill them
+with this Bisquite, strow double refined sugar in them, and bake them
+when they rise out of the moulds, draw them and put them on a great
+pasty-plate or pye-plate, and dry them in a stove, and put them in a
+square lattin box, and lay white papers betwixt every range or rank,
+have a padlock to it, and set it over a warm oven, so keep them, and
+thus for any kind of bisket, mackeroons, marchpane, sugar plates, or
+pasties, set them in a temperate place where they may not give with
+every change of weather, and thus you may keep them very long.</p>
+
+
+<h5><a name="cook1rec274a" id="cook1rec274a">
+To make Shell Bread.</a></h5>
+
+<p>Take a quarter of a pound of rice flour, a&nbsp;quarter of a pound of
+fine flour, the yolks of four new laid eggs, and a little rose-water,
+and a grain of musk; make these into a perfect paste, then roul it very
+thin and bake it in great muscle-shells, but first roast the shells in
+butter melted where they be baked, boil them in melted sugar as you boil
+a simmel, then lay them on the bottom of a wooden sieve, and they will
+eat as crisp as a wafer.</p>
+
+
+<h5><a name="cook1rec274b" id="cook1rec274b">
+To make Bean Bread.</a></h5>
+
+<p>Take two pound of blanched almonds and slice them, take to them two
+pound of double refined sugar finely beaten and searsed, five whites of
+eggs beaten to froth, a&nbsp;little musk steeped to rose-water and some
+anniseeds, mingle them all together in a dish, and bake them on
+pewter-plates buttered, then afterwards dry them <ins class ="correction" title="word missing in original">and them</ins>.</p>
+
+
+<span class="pagenum">275</span>
+<span class="folionum">V2</span>
+<!-- png304 -->
+<h5><a name="cook1rec275a" id="cook1rec275a">
+To make Ginger-Bread.</a></h5>
+
+<p>Take a pound of Jordan Almonds, and a penny manchet grated and sifted
+and mingled among the almond paste very fine beaten, an ounce of slic’t
+ginger, two thimble fuls of liquoras and anniseed in powder finely
+searsed, beat all in a mortar together, with two or three spoonfuls of
+rose-water, beat them to a perfect paste with half a pound of sugar,
+mould it, and roul it thin, then print it and dry it in a stove, and
+guild it if you please.</p>
+
+<p>Thus you may make gingerbread of sugar plate, putting sugar to it as
+abovesaid.</p>
+
+
+<h5><a name="cook1rec275b" id="cook1rec275b">
+To make Ipocras.</a></h5>
+
+<p>Take to a gallon of wine, three ounces of cinamon, two ounces of
+slic’t ginger, a&nbsp;quarter of an ounce of cloves, an ounce of mace,
+twenty corns of pepper, an ounce of nutmegs, three pound of sugar, and
+two quarts of cream.</p>
+
+
+<h5><a name="cook1rec275c" id="cook1rec275c">
+Otherways.</a></h5>
+
+<p>Take to a pottle of wine, an ounce of cinamon, an ounce of ginger, an
+ounce of nutmegs, a&nbsp;quarter of an ounce of cloves, seven corns of
+pepper, a&nbsp;handful of rosemary-flowers, and two pound of sugar.</p>
+
+
+<h5><a name="cook1rec275d" id="cook1rec275d">
+To make excellent Mead much commended.</a></h5>
+
+<p>Take to every quart of honey a gallon of fair spring water, boil it
+well with nutmeg and ginger bruised a little, in the boiling scum it
+well, and being boil’d set it a cooling in severall vessels that it may
+stand thin, then the next day put it in the vessel, and let it stand a
+week or two, then draw it in bottles.</p>
+
+<p>If it be to drink in a short time you may work it as beer, but it
+will not keep long.</p>
+
+<span class="pagenum">276</span>
+<!-- png305 -->
+<p>Or take to every gallon of water, a&nbsp;quart of honey,
+a&nbsp;quarter of an ounce of mace, as much ginger and cinnamon, and
+half as much cloves, bruise them, and use them as abovesaid.</p>
+
+
+<h5><a name="cook1rec276a" id="cook1rec276a">
+Otherways.</a></h5>
+
+<p>Take five quarts and a pint of water, warm it, and put to it a quart
+of honey, and to every gallon of liquor one lemon, and a quarter of an
+ounce of nutmegs; it must boil till the scum rise black, and if you will
+have it quickly ready to drink, squeeze into it a lemon when you tun it,
+and tun it cold.</p>
+
+
+<h5><a name="cook1rec276b" id="cook1rec276b">
+To make Metheglin.</a></h5>
+
+<p>Take all sorts of herbs that are good and wholesome as balm, mint,
+rosemary, fennil, angelica, wild time, hysop, burnet, agrimony, and such
+other field herbs, half a handful of each, boil and strain them, and let
+the liquor stand till the next day, being setled take two gallons and a
+half of honey, let it boil an hour, and in the boiling scum it very
+clean, set it a cooling as you do beer, and when it is cold, take very
+good barm and put it into the bottom of the tub, by a little &amp;
+a&nbsp;little as to beer, keeping back the thick setling that lieth in
+the bottom of the vessel that it is cooled in; when it is all put
+together cover it with a cloth and let it work very near three days,
+then when you mean to put it up, skim off all the barm clean, and put it
+up into a vessel, but you must not stop the vessel very close in three
+or four days, but let it have some vent to work; when it is close
+stopped you must look often to it, and have a peg on the top to give it
+vent, when you heare it make a noise as it will do, or else it will
+break the vessel.</p>
+
+<p>Sometimes make a bag and put in good store of slic’t ginger, some
+cloves and cinamon, boil’d or not.</p>
+
+<span class="pagenum">277</span>
+<span class="folionum">V3</span>
+<!-- png306 -->
+<hr class="above" />
+
+<h3><a name="cook1secXII" id="cook1secXII">Section XII.</a></h3>
+
+<h3 class="subhead">
+To make all manner of Creams, Sack-Possets, Sillabubs, Blamangers,
+White-Pots, Fools, <ins class="correction" title="text reads ‘Wasssls’">Wassels</ins>, &amp;c.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook1rec277a" id="cook1rec277a">
+To make Apple Cream.</a></h5>
+
+<p><span class="firstletter">T</span>Ake twelve pippins, pare and
+slice, or quarter them, put them into a skillet with some claret wine,
+and a race of ginger sliced thin, a&nbsp;little lemon-peel cut small,
+and some sugar; let all these stew together till they be soft, then take
+them off the fire and put them in a dish, and when they be cold take a
+quart of cream boil’d with a little nutmeg, and put in of the apple
+stuff to make it of what thickness you please, and so serve
+it&nbsp;up.</p>
+
+
+<h5><a name="cook1rec277b" id="cook1rec277b">
+To make Codling Cream.</a></h5>
+
+<p>Take twenty fair codlings being peeld and codled tender and green,
+put them in a clean silver-dish, filled half full of rose-water, and
+half a pound of sugar, boil all this liquor together till half be
+consumed, and keep it stirring till it be ready, then fill up the dish
+with good thick and sweet cream, stir it till it be well mingled, and
+when it hath boil’d round about the dish, take it off, sweeten it with
+fine sugar, and serve it cold.</p>
+
+
+<span class="pagenum">278</span>
+<!-- png307 -->
+<h5><a name="cook1rec278a" id="cook1rec278a">
+Otherways.</a></h5>
+
+<p>Codle forty fair codlings green and tender, then peel and core them,
+and beat them in a mortar, strain them with a quart of cream, and mix
+them well together in a dish with fine sugar, sack, musk, and
+rose-water. Thus you may do with any fruit you please.</p>
+
+
+<h5><a name="cook1rec278b" id="cook1rec278b">
+To boil Cream with Codlings.</a></h5>
+
+<p>Boil a quart of cream with mace, sugar, two yolks of eggs, two
+spoonfulls of rose water, and a grain of ambergriese, put it into the
+cream, and set them over the fire till they be ready to boil, then set
+them to cool, stirring it till it be cold; then take a quart of green
+codling stuff strained, put it into a silver dish, and mingle it with
+cream.</p>
+
+
+<h5><a name="cook1rec278c" id="cook1rec278c">
+To make Quince-Cream.</a></h5>
+
+<p>Take and boil them in fair water, but first let the water boil, then
+put them in and being tender boil’d take them up and peel them, strain
+them and mingle it with fine sugar, then take some very good and sweet
+cream, mix all together and make it of a fit thickness, or boil the
+cream with a stick <ins class="correction" title="text reads ‘of of’">of</ins> cinamon, and let it stand till it be cold before you put
+it to the quinces<ins class="punct" title=", for .">.&nbsp;</ins>Thus <ins class="correction" title="text reads ‘yon’">you</ins> may do wardens or pears.</p>
+
+
+<h5><a name="cook1rec278d" id="cook1rec278d">
+To make Plum Cream.</a></h5>
+
+<p>Take any kind of Plums, Apricocks, or the like, and put them in a
+dish with some sugar, white-wine, sack, claret, or rose-water, close
+them up with a piece of paste between two dishes; being baked and cold,
+put to them cream boil’d with eggs, or without, or raw, and scrape on
+sugar, <i>&amp;c.</i></p>
+
+
+<span class="pagenum">279</span>
+<span class="folionum">V4</span>
+<!-- png308 -->
+<h5><a name="cook1rec279a" id="cook1rec279a">
+To make Gooseberry Cream.</a></h5>
+
+<p>Codle them green, and boil them up with sugar, being preserved put
+them into the cream strain’d as whole, scrape sugar on them, and so
+serve them cold in boil’d or raw cream. Thus you may do strawberries,
+raspas, or red currans, put in raw cream whole, or serve them with wine
+and sugar in a dish without cream.</p>
+
+
+<h5><a name="cook1rec279b" id="cook1rec279b">
+To make Snow Cream.</a></h5>
+
+<p>Take a quart of cream, six whites of eggs, a&nbsp;quartern of
+rose-water, a&nbsp;quarter of a pound of double refined sugar, beat them
+together in a deep bason or a boul dish, then have a fine silver dish
+with a penny manchet, the bottom and upper crust being taken away, &amp;
+made fast with paste to the bottom of the dish, and a streight sprig of
+rosemary set in the middle of it; then beat the cream and eggs together,
+and as it froatheth take it off with a spoon and lay it on the bread and
+rosemary till you have fill’d the dish. You may beat amongst it some
+musk and ambergriese dissolv’d, and gild it if you please.</p>
+
+
+<h5><a name="cook1rec279c" id="cook1rec279c">
+To make Snow Cream otherways.</a></h5>
+
+<p>Boil a quart of cream with a stick of cinamon, and thicken it with
+rice flour, the yolks of two or three eggs, a&nbsp;little rose-water,
+sugar, and salt, give it a walm, and put it in a dish, lay clouted cream
+on it, and fill it up with whip cream or cream that cometh out of the
+top of a churn when the butter is come, disht out of a squirt or some
+other fine way, scrape on sugar, sprinkle it with rosewater, and stick
+some pine-apple-seeds on&nbsp;it.</p>
+
+
+<h5><a name="cook1rec279d" id="cook1rec279d">
+Otherways.</a></h5>
+
+<p>Take three pints of cream, and the whites of seven eggs, strain them
+together, with a little rosewater and as
+<span class="pagenum">280</span>
+<!-- png309 -->
+much sugar as will sweeten it; then take a stick of a foot long, and
+split it in four quarters, beat the cream with it, or else with a whisk,
+and when the snow riseth, put it in a cullender with a spoon, that the
+thin may run from it, when you have snow enough, boil the rest with
+cinamon, ginger, and cloves, seeth it till it be thick, then strain it
+and when it is cold, put it in a clean dish, and lay your snow
+upon&nbsp;it.</p>
+
+
+<h5><a name="cook1rec280a" id="cook1rec280a">
+To make Snow Cream otherways with Almonds.</a></h5>
+
+<p>Take a quart of good sweet cream, and a quarter of a pound of almond
+paste fine beaten with rose-water, and strained with half a pint of
+white-wine, put some orange-peel to it, a&nbsp;slic’t nutmeg, and three
+sprigs of rosemary, let it stand two or three hours in steep; then put
+some double refined sugar to it, and strain it into a bason, beat it
+till it froth and bubble, and as the froth riseth, take it off with a
+spoon, and lay it in the dish you serve it up&nbsp;in.</p>
+
+
+<h5><a name="cook1rec280b" id="cook1rec280b">
+To make a Jelly of Almonds as white as Snow.</a></h5>
+
+<p>Take a pound of almonds, steep them in cold water six hours, and
+blanch them into cold water, then make a decoction of half a pound of
+ising-glass, with two quarts of white wine and the juyce of two lemons,
+boil it till half be wasted, then let it cool and strain it, mingle it
+with the almonds, and strain them with a pound of double refined sugar,
+&amp; the juyce of two lemons, turn it into <ins class="correction"
+title="text reads ‘colous’">colours</ins>, red, white, or yellow, and
+put it into egg shells, or orange peels, and serve them on a pye plate
+upon a dish.</p>
+
+
+<h5><a name="cook1rec280c" id="cook1rec280c">
+To Make Almond Cream.</a></h5>
+
+<p>Take half a pound of almond paste beaten with ros-water, and strain
+it with a quart of cream, put it in a skillet with a stick of cinamon
+and boil it, stir it continually,
+<span class="pagenum">281</span>
+<!-- png310 -->
+and when it is boiled thick, put sugar to it, and serve it up cold.</p>
+
+
+<h5><a name="cook1rec281a" id="cook1rec281a">
+To make Almond Cream otherways.</a></h5>
+
+<p>Take thick almond milk made with fair spring-water, and boil it a
+little then take it from the fire, and put to a little salt and vinegar,
+cast it into a clean strainer and hang it upon a pin over a dish, then
+being finely drained, take it down and put it in a dish, put to it some
+fine beaten sugar, and a little sack, muskedine, or white wine, dish it
+on a silver dish, and strow on red Biskets.</p>
+
+
+<h5><a name="cook1rec281b" id="cook1rec281b">
+Otherways.</a></h5>
+
+<p>Take a quart of cream, boil it over night, then in the morning have
+half a pound of almonds blanched and fine beaten, strain them with the
+cream, and put to it a quarter of a pound of double refined sugar,
+a&nbsp;little rose-water, a&nbsp;little fine ginger and cinamon finely
+searsed, and mixed all together, dish it in a clean silver dish with
+fine carved sippets round about&nbsp;it.</p>
+
+
+<h5><a name="cook1rec281c" id="cook1rec281c">
+To make Almond Cheese.</a></h5>
+
+<p>Take almonds being beaten as fine as marchpane paste, then have a
+sack-posset with cream and sack, mingle the curd of the posset with
+almond paste, and set it on a chafing-dish of coals, put some double
+refined sugar to it and some rose-water; then fashion it on a pye-plate
+like a fresh cheese, put it in a dish, put a little cream to it, scrape
+sugar, on it, and being cold serve it&nbsp;up.</p>
+
+
+<h5><a name="cook1rec281d" id="cook1rec281d">
+To make an excellent Cream.</a></h5>
+
+<p>Take a quart of cream, and set it a boiling, with a large mace or
+two, whilst it is boiling cut some thin sippets, and lay them in a very
+fine clean dish, then have
+<span class="pagenum">282</span>
+<!-- png311 -->
+seven or eight yolks of eggs strained with rose-water, put some sugar to
+them, then take the cream from the fire, put in the eggs, and stir all
+together, then pour it on the slices of fine manchet, and being cold
+scrape on sugar, and so serve&nbsp;it.</p>
+
+
+<h5><a name="cook1rec282a" id="cook1rec282a">
+To make Cream otherways.</a></h5>
+
+<p>Take a quart of cream, and boil it with four or five large maces, and
+a stick of whole cinamon; when it hath boiled a little while, have seven
+or eight yolks of eggs dissolved with a little cream, take the cream
+from the fire and put in the eggs, stir them well into the boiled cream,
+and put it in a clean dish, take out the spices, and when it is cold
+stick it with those maces and cinamon. Thus you may do with the whites
+of the eggs with cream.</p>
+
+
+<h5><a name="cook1rec282b" id="cook1rec282b">
+To make cast Cream.</a></h5>
+
+<p>Take a quart of cream, a pint of new milk, and the whites of six
+eggs, strain them together and boil it, in the boiling stir it
+continnally till it be thick, then put to it some verjuyce, and put it
+into a strainer, hang it on a nail or pin to drain the whey from it,
+then strain it, put some sugar to it and rose-water; drain it in a fair
+dish, and strow on some preserved pine-kernels, or candied pistaches. In
+this fashion you may do it of the yolks of eggs.</p>
+
+
+<h5><a name="cook1rec282c" id="cook1rec282c">
+To make Clouted Cream.</a></h5>
+
+<p>Take three galons of new milk, and set it on the fire in a clean
+scowred brass pan or kettle till it boils, then make a hole in the
+middle of the milk, &amp; take three pints of good cream and put into
+the hole as it boileth, boil it together half an hour, then divide it
+into four milk pans, and let it cool two days, if the weather be not too
+hot, then take it up with a slice or scummer, put it in a dish,
+<span class="pagenum">283</span>
+<!-- png312 -->
+and sprinkle it with rose-water, lay one clod upon another, and scrape
+on sugar.</p>
+
+
+<h5><a name="cook1rec283a" id="cook1rec283a">
+To make clouted Cream otherways extraordinary.</a></h5>
+
+<p>Take four gallons of new milk from the cow, set it over <ins class ="correction" title="text reads ‘the the’">the</ins> fire in clean
+scowred pan or kettle to scald ready to boil, strain it through a clean
+strainer and put it into several pans to cool, then take the cream some
+six hours after, and put it in the dish you mean to serve it in, season
+it with rose-water, sugar, and musk, put some raw cream to it, and some
+snow cream on that.</p>
+
+
+<h5><a name="cook1rec283b" id="cook1rec283b">
+To make clouted Cream otherways.</a></h5>
+
+<p>Take a gallon of new milk from the cow, two quarts of cream and
+twelve spoonfuls of rose-water, put these together in a large milk-pan,
+and set it upon a fire of charcoal well kindled,<ins class="punct"
+title="missing ("> (</ins>you must be sure the fire be not too hot)
+and let it stand a day and a night, then take it off and dish it with a
+slice or scummer, let no milk be in it, and being disht and cut in fine
+little pieces, scrape sugar on&nbsp;it.</p>
+
+
+<h5><a name="cook1rec283c" id="cook1rec283c">
+To make a very good Cream.</a></h5>
+
+<p>When you churn butter, take out half a pint of cream just as it
+begins to turn to butter, (that is, when it is a little frothy) then
+boil a quart of good thick and new cream, season it with sugar and a
+little rose-water, when it is quite cold, mingle it very well with that
+you take out of the churn, and so dish&nbsp;it.</p>
+
+
+<h5><a name="cook1rec283d" id="cook1rec283d">
+To make a Sack Cream.</a></h5>
+
+<p>Take a quart of cream, and set it on the fire, when it is boiled,
+drop in six or eight drops of sack, and stir it well to keep it from
+curdling, then season it with sugar and strong water.</p>
+
+
+<span class="pagenum">284</span>
+<!-- png313 -->
+<h5><a name="cook1rec284a" id="cook1rec284a">
+To make Cabbidge Cream.</a></h5>
+
+<p>Set six quarts of new milk on the fire, and when it boils empty it
+into ten or twelve earthen pans or bowls as fast as you can without
+frothing, set them where they may come, and when they are a little cold,
+gather the cream that is on the top with your hand, rumpling it
+together, and lay it on a plate, when you have laid three or four layers
+on one another, wet a feather in rose-water and musk and stroke over it,
+then searse a little grated nutmeg, and fine sugar, (and if you please,
+beat some <ins class="correction" title="text reads ‘musst’; ‘musk and ambergriese’ occurs often">musk</ins> and ambergriese in it) and lay
+three or four lays more on as before; thus do till you have off all the
+cream in the bowls, then put all the milk to boil again, and when it
+boils set it as you did before in bowls, and so use it in like manner;
+it will yield four or five times seething, which you must use as before,
+that it may lye round and high like a cabbige; or let one of the first
+bowls stand because the cream may be thick and most crumpled, take that
+up last to lay on uppermost, and when you serve it up searse or scrape
+<ins class="punct" title="no space">sugar on</ins> it; this must be
+made over night for dinner, or <ins class="punct" title="no space">in the</ins> morning for supper.</p>
+
+
+<h5><a name="cook1rec284b" id="cook1rec284b">
+To make Stone Cream.</a></h5>
+
+<p>Take a quart of cream, two or three blades of large mace, two or
+three little sticks of cinamon, and six spoonfulls of rosewater, season
+it sweet with sugar, and boil it till it taste well of the spice, then
+dish it, and stir it till it be as cold as milk from the cow, then put
+in a little runnet and stir it together, let it stand and cool, and
+serve it to the table.</p>
+
+
+<h5><a name="cook1rec284c" id="cook1rec284c">
+To make Whipt Cream.</a></h5>
+
+<p>Take a whisk or a rod and beat it up thick in a bowl or large bason,
+till it be as thick as the cream that comes off
+<span class="pagenum">285</span>
+<!-- png314 -->
+the top of a churn, then lay fine linning clouts on saucers being wet,
+lay on the cream, and let it rest two or three hours, then turn them
+into a fine silver dish, put raw cream to them, and scrape on sugar.</p>
+
+
+<h5><a name="cook1rec285a" id="cook1rec285a">
+To make Rice Cream.</a></h5>
+
+<p>Take a quart of cream, two handfuls of rice flour, and a quarter of a
+pound of sugar, mingle the flour and sugar very well together, and put
+it in the cream; then beat the yolk of an egg with a little rose-water,
+put it to the cream and stir them all together, set it over a quick
+fire, keeping it continually stirring till it be as thick as pap.</p>
+
+
+<h5><a name="cook1rec285b" id="cook1rec285b">
+To make another rare Cream.</a></h5>
+
+<p>Take a pound of almond paste fine beaten with rose-water, mingle it
+with a quart of cream, six eggs, a&nbsp;little sack, half a pound of
+sugar, and some beaten nutmeg; strain them and put them in a clean
+scowred skillet, and set it on a soft fire, stir it continually, and
+being well incorporated, dish it, and serve it with juyce of orange,
+sugar, and stick it full of canded pistaches.</p>
+
+
+<h5><a name="cook1rec285c" id="cook1rec285c">
+To make a white Leach of Cream.</a></h5>
+
+<p>Take a quart of cream, twelve spoonfuls of rose-water, two grains of
+musk, two drops of oyl of mace, or two large maces, boil them with half
+a pound of sugar, and half a pound of the whitest ising-glass; being
+first steeped and washed clean, then run it through your jelly-bag, into
+a dish; when it is cold slice it into chequer-work, and serve it on a
+plate. This is the best way to make leach.</p>
+
+
+<h5><a name="cook1rec285d" id="cook1rec285d">
+To make other Leach with Almonds.</a></h5>
+
+<p>Take two ounces of ising-glass, lay it two hours in fair water; then
+boil it in clear spring water, and being well
+<span class="pagenum">286</span>
+<!-- png315 -->
+digested set it to cool; then have a pound of almonds beaten very fine
+with rose-water, strain them with a pint of new milk, and put in some
+mace and slic’t ginger, boil them till it taste well of the spices, then
+put into it the digested ising-glass, some sugar, and a little
+rose-water, give it a warm over the fire, and run it through a strainer
+into dishes, and slice it into dishes.</p>
+
+
+<h5><a name="cook1rec286a" id="cook1rec286a">
+To make a Cream Tart in the Italian fashion to eat cold.</a></h5>
+
+<p>Take twenty yolks of eggs, and two quarts of cream, strain it with a
+little salt, saffron, rose-water, juyce of orange, a&nbsp;little
+white-wine, and a pound of fine sugar, then bake it in a deep dish with
+some fine cinamon, and some canded pistaches stuck on it, and when it is
+baked, white muskedines.</p>
+
+<p>Thus you may do with the whites of the eggs, and put in no
+spices.</p>
+
+
+<h5><a name="cook1rec286b" id="cook1rec286b">
+To make Piramedis Cream.</a></h5>
+
+<p>Take a quart of water, and six ounces of harts-horn, put it into a
+bottle with gum-dragon, and gum-araback, of each as much as a walnut;
+put them all into the bottle, which must be so big as will hold a pint
+more, for if it be full it will break, stop it very close with a cork,
+and tye a cloth over it, put the bottle in the beef-pot, or boil it in a
+pot with water, let it boil three hours, then take as much cream as
+there is jelly, and half a pound of almonds well beaten with rose-water,
+mingle the cream and the almonds together, strain it, then put the jelly
+when it is cold into a silver bason, and the cream to it, sweeten it as
+you please, and put in two or three grains of musk and ambergriese, set
+it over the fire, and stir it continually till be seathing hot, but let
+it not boil; then put it in an old fashioned drinking glass, and let it
+<span class="pagenum">287</span>
+<!-- png316 -->
+stand till it be cold, when you will use it, put the glass in some warm
+water, and whelm it in a dish, then take pistaches boil’d in white-wine
+and sugar, stick it all over, and serve it in with cream.</p>
+
+
+<h5><a name="cook1rec287a" id="cook1rec287a">
+French Barley Cream.</a></h5>
+
+<p>Take a porringer full of French perle barley, boil it in eight or
+nine several waters very tender, then put it in a quart of cream, with
+some large mace, and whole cinamon, boil it about a quarter of an hour;
+then have two pound of almonds blanched and beaten fine with rose-water,
+put to them some sugar, and strain the almonds with some cold cream,
+then put all over the fire, and stir it till it be half cold, then put
+to it two spoonfuls of sack or white-wine, and a little salt, and serve
+it in a dish cold.</p>
+
+
+<h5><a name="cook1rec287b" id="cook1rec287b">
+To make Cheesecakes.</a></h5>
+
+<p>Let your paste be very good, either puff-paste or cold butter-paste,
+with sugar mixed with it, then the whey being dried very well from the
+cheese-curds which must be made of new milk or butter, beat them in a
+mortar or tray, with a quarter of a pound of butter to every pottle of
+curds, a&nbsp;good quantity of rose-water, three grains of ambergriese
+or musk prepared, the crums of a small manchet rubbed through a
+cullender, the yolks of ten eggs, a&nbsp;grated nutmeg, a&nbsp;little
+salt, and good store of sugar, mix all these well together with a <ins
+class="correction" title="text reads ‘litlle’">little</ins> cream,
+but do not make them too soft; instead of bread you may take almonds
+which are much better; bake them in a quick oven, and let them not stand
+too long in, least they should be to dry.</p>
+
+
+<h5><a name="cook1rec287c" id="cook1rec287c">
+To make Cheesecakes otherways.</a></h5>
+
+<p>Make the crust of milk &amp; butter boil’d together, put it into the
+flour &amp; make it up pretty stiff, to a pottle of fine
+<span class="pagenum">288</span>
+<!-- png317 -->
+flour, take half a pound of butter; then take a fresh cheese made of
+morning milk, and a pint of cream, put it to the new milk, and set the
+cheese with some runnet, when it is come, put it in a cheese-cloth and
+press it from the whey, stamp in the curds a grated fine small manchet,
+some cloves and mace, a&nbsp;pound and a half of well washed and pick’t
+currans, the yolks of eight eggs, some rose-water, salt, half a pound of
+refined white sugar, and a nutmeg or two; work all these materials well
+together with a quarter of a pound <ins class="correction" title ="text reads ‘of of’">of</ins> good sweet butter, and some cream, but
+make it not too soft, and make your cheesecakes according to these
+formes.</p>
+
+<p class="illustration">
+<img src="images/round288a.png" width="164" height="143"
+alt="pie decoration" />
+<img src="images/round288b.png" width="131" height="125"
+alt="pie decoration" />
+</p>
+
+
+<h5><a name="cook1rec288a" id="cook1rec288a">
+To make Cheesecakes otherways.</a></h5>
+
+<p>Make the paste of a pottle of flour, half a pound of butter, as much
+ale barm as two egg shells will hold, and a little saffron made into
+fine powder, and put into the flour, melt the butter in milk, and make
+up the paste; then take the curds of a gallon of new milk cheese, and a
+pint of cream, drain the whey very well from it, pound it in a mortar,
+then mix it with half a pound of sugar, and a pound of well washed and
+picked currans, a&nbsp;grated nutmeg, some fine beaten cinamon, salt,
+rose-water, a&nbsp;little saffron made into fine powder, and some eight
+yolks of eggs, work it up very stiff with some butter and a little
+cream.</p>
+
+
+<span class="pagenum">289</span>
+<span class="folionum">X</span>
+<!-- png318 -->
+<h5><a name="cook1rec289a" id="cook1rec289a">
+Otherways.</a></h5>
+
+<p>Take six quarts of new milk, run it pretty cold, and when it is
+tender come, drain from it the whey, and hang it up in a strainer, press
+the whey from it, and beat it in a mortar till it be like butter, then
+strain it through a strainer, and mingle it with a pound of butter with
+your hand; then beat a pound of almonds with rose-water till they be as
+fine as the curds; put to them the yolks of twenty eggs, a&nbsp;quart of
+cream, two grated nutmegs, and a pound and a half of sugar, when the
+coffins are ready to be set into the oven, then mingle them together,
+and let them bake half an hour; the paste must be made of milk and
+butter warmed together, dry the coffins as you do for a custard, make
+the paste very stiff, and make them into works.</p>
+
+
+<h5><a name="cook1rec289b" id="cook1rec289b">
+To make Cheesecakes without Milk.</a></h5>
+
+<p class="illustration">
+<img src="images/round289.png" width="164" height="141"
+alt="pie decoration" />
+</p>
+
+<p>Take twelve eggs, take away six whites, and beat them very well, then
+take a quart of cream, and boil it with mace, take it off the fire, put
+in the eggs, and stir them well together, then set it on the fire again,
+and let it boil till it curds; then set it off, and put to it a good
+quantity of sugar, some grated nutmeg, and beaten mace; then dissolve
+musk &amp; ambergriese in rose-water, three or four
+<span class="pagenum">290</span>
+<!-- png319 -->
+spoonfuls of grated bread, with half a pound of almonds beat small,
+a&nbsp;little cream, and some currans; then make the paste for them of
+flour, sugar, cream, and butter, bake them in a mild oven;
+a&nbsp;quarter of an hour will bake them.</p>
+
+
+<h5><a name="cook1rec290a" id="cook1rec290a">
+Cheesecakes otherways.</a></h5>
+
+<p>For the paste take a pottle of flour, half a pound of butter and the
+white of an egg, work it well into the flour with the butter, then put a
+little cold water to it, and work it up stiff; then take a pottle of
+cream, half a pound of sugar, and a pound of currans boil’d before you
+put them in, a&nbsp;whole nutmeg grated, and a little pepper fine
+beaten, boil these gently, and stir it continually with twenty eggs well
+beaten amongst the cream, being boil’d and cold, fill the
+cheesecakes.</p>
+
+
+<h5><a name="cook1rec290b" id="cook1rec290b">
+To make Cheesecakes otherways.</a></h5>
+
+<p>Take eighteen eggs, and beat them very well, beat some flour amongst
+them to make them pretty thick; then have a pottle of cream and boil it,
+being boiled put in your eggs, flour, and half a pound of butter, some
+cinamon, salt, boil’d currans, and sugar, set them over the fire, and
+boil it pretty thick, being cold fill them and bake them, make the crust
+as beforesaid.</p>
+
+
+<h5><a name="cook1rec290c" id="cook1rec290c">
+To make Cheesecakes in the Italian Fashion.</a></h5>
+
+<p>Take four pound of good fat Holland cheese, and six pound of good
+fresh cheese curd of a morning milk cheese or better, beat them in a
+stone or Wooden mortar, then put sugar to them, &amp; two pound of well
+washed currans, twelve eggs, whites &amp; all, being first well beaten,
+a&nbsp;pound of sugar, some cream, half an ounce of cinamon,
+a&nbsp;quarter of an ounce of mace, and a little saffron, mix them well
+together, &amp; fill your talmouse or cheesecakes pasty-ways
+<span class="pagenum">291</span>
+<span class="folionum">X2</span>
+<!-- png320 -->
+in good cold butter-paste; sometimes use beaten almonds amongst it, and
+some pistaches whole; being baked, ice them with yolks of eggs,
+rose-water, and sugar, cast on red and white biskets, and serve them up
+hot.</p>
+
+
+<h5><a name="cook1rec291a" id="cook1rec291a">
+Cheesecakes in the Italian fashion otherways.</a></h5>
+
+<p>Take a pound of pistaches stamped with two pound of morning-milk
+cheese-curd fresh made, three ounces of elder flowers, ten eggs,
+a&nbsp;pound of sugar, a&nbsp;pound of butter, and a pottle of flour,
+strain these in a course strainer, and put them in short or puff
+past.</p>
+
+
+<h5><a name="cook1rec291b" id="cook1rec291b">
+To make Cheesecakes otherways.</a></h5>
+
+<p>Take a good morning milk cheese, or better, of some eight pound
+weight, stamp it in a mortar, and beat a pound of butter amongst it, and
+a pound of sugar, then mix with it beaten mace, two pound of currans
+well picked and washed, a&nbsp;penny manchet grated, or a pound of
+almonds blanched and beaten with fine rose-water, and some salt; then
+boil some cream, and thicken it with six or eight yolks of eggs, mixed
+with the other things, work them well together, and fill the
+cheesecakes, make the curd not too soft, and make the paste of cold
+butter and water according to these forms.</p>
+
+<p class="illustration">
+<img src="images/round291a.png" width="165" height="167"
+alt="pie decoration" />
+<img src="images/round291b.png" width="145" height="146"
+alt="pie decoration" />
+</p>
+
+
+<span class="pagenum">292</span>
+<!-- png321 -->
+<h5><a name="cook1rec292a" id="cook1rec292a">
+To make a Triffel.</a></h5>
+
+<p>Take a quart of the best and thickest cream, set it on the fire in a
+clean skillet, and put to it whole mace, cinamon, and sugar, boil it
+well in the cream before you put in the sugar; then your cream being
+well boiled, pour it into a fine silver piece or dish, and take out the
+spices, let it cool till it be no more than blood-warm, then put in a
+spoonful of good runnet, and set it well together being cold scrape
+sugar on it, and trim the dish sides finely.</p>
+
+
+<h5><a name="cook1rec292b" id="cook1rec292b">
+To make fresh Cheese and Cream.</a></h5>
+
+<p>Take a pottle of milk as it comes from the cow, and a pint of cream,
+put to it a spoonful of runnet, and let it stand two hours, then stir it
+up and put it in a fine cloth, let the whey drain from it, and put the
+curd into a bowl-dish, or bason; then put to it the yolk of an egg,
+a&nbsp;spoonful of rose-water, some salt, sugar, and a little nutmeg
+finely beaten, put it to the cheese in the cheese-fat on a fine cloth,
+then scrape on sugar, and serve it on a plate in a dish.</p>
+
+<p>Thus you may make fresh cheese and cream in the <i>French</i> fashion
+called <i>Jonches</i>, or rush cheese, being put in a mould of rushes
+tyed at both ends, and being dished put cream to&nbsp;it.</p>
+
+
+<h5><a name="cook1rec292c" id="cook1rec292c">
+To make a Posset.</a></h5>
+
+<p>Take the yolks of twenty eggs, then have a pottle of good thick sweet
+cream, boil it with good store of whole cinamon, and stir it continually
+on a good fire, then strain the eggs with a little raw cream; when the
+cream is well boiled and tasteth of the spice, take it off the fire, put
+in the eggs, and stir them well in the cream, being pretty thick, have
+some sack in a posset pot or deep silver bason,
+<span class="pagenum">293</span>
+<span class="folionum">X3</span>
+<!-- png322 -->
+half a pound of double refined sugar, and some fine grated nutmeg, warm
+it in the bason and pour in the cream and eggs, the cinamon being taken
+out, pour it as high as you can hold the skillet, let it spatter in the
+bason to make it froth, it will make a most excellent posset, then have
+loaf-sugar fine beaten, and strow on it good store.</p>
+
+<p>To the curd you may add some fine grated manchet, some claret or
+white-wine, or ale only.</p>
+
+
+<h5><a name="cook1rec293a" id="cook1rec293a">
+To make a Posset otherways.</a></h5>
+
+<p>Take two quarts of new cream, a quarter of an ounce of whole cinamon,
+and two nutmegs quartered, boil it till it taste well of the spice, and
+keep it always stirring, or it will burn to, then take the yolks of
+fourteen or fifteen eggs beaten well together with a little cold cream,
+put them to the cream on the fire, and stir it till it begin to boil,
+then take it off and sweeten it with sugar, and stir it on till it be
+pretty cool; then take a pint and a quarter of sack, sweeten that also
+and set it on the fire till it be ready to boil, then put it in a fine
+clean scowred bason, or posset pot, and pour <ins class="correction"
+title="text reads ‘the the’">the</ins> cream into it, elevating your
+hand to make it froth, which is the grace of your posset; if you put it
+through a tunnel or cullender, it is held the more exquisite way.</p>
+
+
+<h5><a name="cook1rec293b" id="cook1rec293b">
+To make Sack Posset otherways.</a></h5>
+
+<p>Take two quarts of good cream, and a quarter of a pound of the best
+almonds stamp’t with some rose-water or cream, strain them with the
+cream, and boil with it amber and musk; then take a pint of sack in a
+bason, and set it on a chaffing dish till it be bloud warm; then take
+the yolks of twelve eggs with 4 whites, beat them very well together,
+and so put the eggs into the sack, make it good and hot, then stir all
+together in the bason, set the
+<span class="pagenum">294</span>
+<!-- png323 -->
+cream cool a little before you put it into the sack, and stir all
+together on the coals, till it be as thick as you would have it, then
+take some amber and musk, grind it small with sugar, and strew it on the
+top of the posset, it will give it a most delicate and pleasant
+taste.</p>
+
+
+<h5><a name="cook1rec294a" id="cook1rec294a">
+Sack Posset otherways.</a></h5>
+
+<p>Take eight eggs, whites and yolks, beat them well together, and
+strain them into a quart of cream, season them with nutmeg and sugar,
+and put to them a pint of sack, stir them all together, and put it into
+your bason, set it in the oven no hotter then for a custard, and let it
+stand two hours.</p>
+
+
+<h5><a name="cook1rec294b" id="cook1rec294b">
+To make a Sack Posset without Milk or Cream.</a></h5>
+
+<p>Take eighteen eggs, whites and all, take out the cock-treads, and
+beat them very well, then take a pint of sack, and a quart of ale boil’d
+scum it, and put into it three quarters of a pound of sugar, and half a
+nutmeg, let it boil a little together, then take it off the fire
+stirring the eggs still, put into them two or three ladlefuls of drink,
+then mingle all together, set it on the fire, and keep it stirring till
+you find it thick, and serve it&nbsp;up.</p>
+
+
+<h5><a name="cook1rec294c" id="cook1rec294c">
+Other Posset.</a></h5>
+
+<p>Take a quart of cream, and a quarter of nutmeg in it, set it on the
+fire, and let it boil a little, as it is boling take a pot or bason that
+you may make the posset in, and put in three spoonfuls of sack, and some
+eight spoonfuls of ale, sweeten it with sugar, then set it on the coals
+to warm a little while; being warmed, take it off and let it stand till
+it be almost cold, then put it into the pot or bason, stir it a little,
+and let it stand to simmer over the fire an hour or more, the longer the
+better.</p>
+
+
+<span class="pagenum">295</span>
+<span class="folionum">X4</span>
+<!-- png324 -->
+<h5><a name="cook1rec295a" id="cook1rec295a">
+An excellent Syllabub.</a></h5>
+
+<p>Fill your Sillabub pot half full with sider, and good store of sugar,
+and a little nutmeg, stir it well together, and put in as much cream by
+two or three spoonfuls at a time, as hard as you can, as though you
+milkt it in; then stir it together very softly once about, and let it
+stand two hours before you eat it, for the standing makes it curd.</p>
+
+
+<h5><a name="cook1rec295b" id="cook1rec295b">
+To make White Pots according to these Forms.</a></h5>
+
+<p class="illustration">
+<img src="images/round295a.png" width="169" height="171"
+alt="pie decoration" />
+<img src="images/round295b.png" width="169" height="175"
+alt="pie decoration" />
+</p>
+
+<p>Take a quart of good thick cream, boil it with three or four blades
+of large mace, and some whole cinamon, then take the whites of four
+eggs, and beat them very well, when the cream boils up, put them in, and
+take them off the fire keeping them stirring a little while, &amp; put
+in some sugar; then take five or six pippins, pare, and slice them, then
+put in a pint of claret wine, some raisins of the sun, some sugar,
+beaten cinamon, and beaten ginger; boil the pippins to pap, then cut
+some sippets very thin and dry them before the fire; when the apples and
+cream are boil’d &amp; cold, take half the sippets &amp; lay them
+<span class="pagenum">296</span>
+<!-- png325 -->
+in a dish, lay half the apples on them, then lay on the rest of the
+sippets and apples as you did before, then pour on the rest of the cream
+and bake it in the oven as a custard, and serve it with scraping
+sugar.</p>
+
+<p>Bake these in paste, in dish or pan, or make the paste as you will do
+for a custard, make it three inches high in the foregoing forms.</p>
+
+
+<h5><a name="cook1rec296a" id="cook1rec296a">
+Otherways to make a White Pot.</a></h5>
+
+<p>Take a quart of sweet cream and boil it, then put to it two ounces of
+picked rice, some beaten mace, ginger, cinamon, and sugar, let these
+steep in it till it be cold, and strain into it eight yolks of eggs and
+but two whites, then put in two ounces of clean washed and picked
+currans, and some salt, stir all well together, and bake it in paste,
+earthen pan, dish, or deep bason; being baked, trim it with some sugar,
+and comfits of orange, cinamon, or white biskets.</p>
+
+
+<h5><a name="cook1rec296b" id="cook1rec296b">
+To make a Wassel.</a></h5>
+
+<p>Take muskedine or ale, and set it on the fire to warm, then boil a
+quart of cream and two or three whole cloves, then have the yolks of
+three or four eggs dissolved with a little cream; the cream being well
+boiled with the spices, put in the eggs and stir them well together,
+then have sops or sippets of fine manchet or french bread, put them in a
+bason, and pour in the warm wine, with some sugar and thick cream on
+that; stick it with blanched almonds and cast on cinamon, ginger, and
+sugar, or wafers, sugar plate, or comfits.</p>
+
+
+<h5><a name="cook1rec296c" id="cook1rec296c">
+To make a Norfolk Fool.</a></h5>
+
+<p><ins class="punct" title="‘T’ printed upside-down">Take</ins> a
+quart of good thick sweet cream, and set it a boiling in a clean scoured
+skillet, with some large mace and whole cinamon; then having boil’d a
+warm or two
+<span class="pagenum">297</span>
+<!-- png326 -->
+take the yolks of five or six eggs dissolved and put to it, being taken
+from the fire, then take out the cinamon and mace; the cream being
+pretty thick, slice a fine manchet into thin slices, as much as will
+cover the bottom of the dish, pour on the cream on them, and more bread,
+some two or three times till the dish be full, then trim the dish side
+with fine carved sippets, and stick it with slic’t dates, scrape on
+sugar, and cast on red and white biskets.</p>
+
+
+<h5><a name="cook1rec297a" id="cook1rec297a">
+To make Pap.</a></h5>
+
+<p>Take milk and flour, strain them, and set it over the fire till it
+boil, being boil’d, take it off and let it cool; then take the yolks of
+eggs, strain them, and put it in the milk with some salt, set it again
+on the embers, and stir it till it be thick, and stew leisurely, then
+put it in a clean scowred dish, and serve it for pottage, or in paste,
+add to it sugar and rose-water.</p>
+
+
+<h5><a name="cook1rec297b" id="cook1rec297b">
+To make Blamanger according to these Forms.</a></h5>
+
+<p class="illustration">
+<img src="images/round297a.png" width="182" height="185"
+alt="pie decoration" />
+<img src="images/round297b.png" width="144" height="140"
+alt="pie decoration" />
+</p>
+
+<p>Take a capon being boil’d or rosted &amp; mince it small then have a
+pound of blanched almonds beaten to a
+<span class="pagenum">298</span>
+<!-- png327 -->
+paste, and beat the minced capon amongst it, with some rose-water,
+mingle it with some cream, ten whites of eggs, and grated manchet,
+strain all the foresaid things with some salt, sugar, and a little musk,
+boil them in a pan or broad skillet clean scowred as thick as pap, in
+the boiling stir it continually, being boil’d strain it again, and serve
+it in paste in the foregoing forms, or made dishes with paste royal.</p>
+
+<p>To make your paste for the forms, take to a quart of flour a quarter
+of a pound of butter, and the yolks of four eggs, boil your butter in
+fair water, and put the yolks of the eight eggs on one side of your
+dish, make up your paste quick, not too dry, and make it stiff.</p>
+
+
+<h5><a name="cook1rec298a" id="cook1rec298a">
+Otherways.</a></h5>
+
+<p>Take to a quart of fine flour a quarter of a pound of butter,
+a&nbsp;quarter of a pound of sugar, a&nbsp;little saffron, rose-water,
+a&nbsp;little beaten cinamon, and the yolk of an egg or two, work up all
+cold together with a little almond milk.</p>
+
+
+<h5><a name="cook1rec298b" id="cook1rec298b">
+Blamanger otherways.</a></h5>
+
+<p>Take a boil’d or rost capon, and being cold take off the skin, mince
+it and beat it in a mortar, with some almond paste, then mix it with
+some capon broth, and crumbs of manchet, strained together with some
+rose-water, salt, and sugar; boil it to a good thickness, then put it
+into the paste of the former forms, of an inch high, or in dishes with
+paste royal, the paste being first baked.</p>
+
+<p>In this manner you may make Blamanger of a Pike.</p>
+
+
+<h5><a name="cook1rec298c" id="cook1rec298c">
+Otherways.</a></h5>
+
+<p>Boil or rost a capon, mince it, and stamp it with almond paste, &amp;
+strain it either with capon broth, cream, goats-milk, or other milk,
+strain them with some rice flour,
+<span class="pagenum">299</span>
+<!-- png328 -->
+sugar, and rosewater, boil it in a pan like pap, with a little musk, and
+stir it continually in the boiling, then put in the forms of paste as
+aforesaid.</p>
+
+<p>Sometimes use for change pine-apple-seeds and currans, other times
+put in dates, cinamon, saffron, figs, and raisins being minced together,
+put them in as it boils with a little sack.</p>
+
+
+<h5><a name="cook1rec299a" id="cook1rec299a">
+To make Blamanger otherways.</a></h5>
+
+<p>Take half a pound of fine searsed rice flour, and put to it a quart
+of morning milk, strain them through a strainer into a broad skillet;
+and set it on a soft fire, stir it with a broad stick, and when it is a
+little thick take it from the fire, then put in a quartern of
+rose-water, set it to the fire again, and stir it well, in the stirring
+beat it with the stick from the one side of the pan to the other, and
+when it is as thick as pap, take it from the fire, and put it in a fair
+platter, when it is cold lay three slices in a dish, and scrape on
+sugar.</p>
+
+
+<h5><a name="cook1rec299b" id="cook1rec299b">
+Blamanger otherways.</a></h5>
+
+<p>Take a capon or a pike and boil it in fair water very tender, then
+take the pulp of either of them and chop it small, then take a pound of
+blanched almonds beat to a paste, beat the pulp and the almonds
+together, and put to them a quart of cream, the whites of ten eggs, and
+the crumbs of a fine manchet, mingle all together, and strain them with
+some sugar and salt, put them in a clean broad stew pan and set them
+over the fire, stir <ins class="punct" title="‘i’ printed upside-down">it</ins> and boil it thick; being boiled put it into a
+platter till it be cold, strain it again with a little rose-water, and
+serve it with sugar.</p>
+
+
+<h5><a name="cook1rec299c" id="cook1rec299c">
+Otherways.</a></h5>
+
+<p>Blanch some almonds &amp; beat them very fine to a paste with the
+boil’d pulp of a pike or capon, &amp; crums of fine
+<span class="pagenum">300</span>
+<!-- png329 -->
+manchet, strain all together with sugar, and boil it <ins class ="correction" title="text reads ‘to to’">to</ins> the thickness of an
+apple moise, then let it cool, strain it again with a little rose-water,
+and so serve&nbsp;it.</p>
+
+
+<h5><a name="cook1rec300a" id="cook1rec300a">
+To make Blamanger in the Italian fashion.</a></h5>
+
+<p>Boil a <ins class="correction" title="text reads ‘Copon’">Capon</ins> in water and salt very tender, or all to mash, then
+beat Almonds, and strain them with your Capon-Broth, rice flour, sugar,
+and rose-water; boil it like pap, and serve it in this form; sometimes
+in place of Broth use Cream.</p>
+
+<p class="illustration">
+<img src="images/round300.png" width="88" height="91"
+alt="pie decoration" />
+</p>
+
+</div> <!-- end div maintext -->
+
+<div class="endnote">
+
+<h4>Catchwords</h4>
+
+<p>In several places, text at the beginning of a page was corrected from
+the catchword on the previous page:</p>
+
+<p><a name="cook1noteB" id="cook1noteB" href="#cook1tagB">B.</a> <i>...when it is
+boil’d take off the rind being finely kindled...</i></p>
+
+<p>Text as printed at page break:</p>
+
+<p class="illustration">
+<img src="images/catchwordB.png" width="350" height="91"
+alt="page image" /></p>
+
+<p><a name="cook1noteC" id="cook1noteC" href="#cook1tagC">C.</a> <i>...some
+Parsley and Onions minced together:</i></p>
+
+<p>Text as printed at page break:</p>
+
+<p class="illustration">
+<img src="images/catchwordC.png" width="344" height="89"
+alt="page image" /></p>
+
+<p><a name="cook1noteD" id="cook1noteD" href="#cook1tagD">D.</a> <i>...which must
+not be so hot as to colour white paper;</i></p>
+
+<p>Text as printed at page break:</p>
+
+<p class="illustration">
+<img src="images/catchwordD.png" width="349" height="86"
+alt="page image" /></p>
+
+</div>
+
+<div class="contents">
+<p><a href="#dedic_cooks">Introduction</a></p>
+
+<p><a href="#cook1secI">Section I</a> (top of file)</p>
+
+<p><a href="#cook2">Sections XIII-end</a></p>
+
+<p><a href="#cook2index">Index</a></p>
+
+</div>
+
+
+
+<div class="contents">
+<h4><a name="cook2"></a>Contents</h4>
+
+<h5>(<i>Abbreviated</i>)</h5>
+
+<p><a href="#dedic_cooks">Introductory Material</a><br/>
+<a href="#contents">Detailed Table of Contents</a></p>
+
+<hr class="mid" />
+
+<p><a href="#cook1">Sections I-XII</a></p>
+
+<hr class="mid" />
+
+<p><a href="#cook2secXIII">SECTION XIII:</a>
+<i>Carps</i></p>
+
+<p><a href="#cook2secXIV">SECTION XIV:</a>
+<i>Pikes</i></p>
+
+<p><a href="#cook2secXV">SECTION XV:</a>
+<i>Salmon, Bace, or Mullet</i></p>
+
+<p><a href="#cook2secXVI">SECTION XVI:</a>
+<i>Turbut, Plaice, Flounders, and Lampry</i></p>
+
+<p><a href="#cook2secXVII">SECTION XVII:</a>
+<i>Eels, Conger, Lump, and Soals</i></p>
+
+<p><a href="#cook2secXVIII">SECTION XVIII:</a>
+<i>Sturgeon</i></p>
+
+<p><a href="#cook2secXIX">SECTION XIX:</a>
+<i>Shell-Fish</i></p>
+
+<p><a href="#cook2secXX">SECTION XX:</a>
+<i>Pottages for Fish-Days</i></p>
+
+<p><a href="#cook2secXXI">SECTION XXI:</a>
+<i>Eggs</i></p>
+
+<p><a href="#cook2secXXII">SECTION XXII:</a>
+<i>Artichocks</i></p>
+
+<p><a href="#cook2secXXIII">SECTION XXIII:</a>
+<i>Diet for the Sick</i></p>
+
+<p><a href="#cook2secXXIV">SECTION XXIV:</a>
+<i>Feeding of Poultrey</i></p>
+
+<p><a href="#cook2index">Index</a></p>
+
+</div>
+
+<div class="maintext">
+
+
+<span class="pagenum">301</span>
+<!-- png330 -->
+<hr class="above" />
+
+<h3><a name="cook2secXIII" id="cook2secXIII">
+Section XIII.</a></h3>
+
+<h3 class="fish">OR,</h3>
+
+<h3 class="fish">The First Section for dressing of <i>FISH</i>.</h3>
+
+<h3 class="subhead fish long">
+Shewing divers ways, and the most excellent, for Dressing of Carps,
+either Boiled, Stewed, Broiled, Roasted, or Baked, &amp;c.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook2rec301a" id="cook2rec301a">
+To Boil a Carp in Corbolion.</a></h5>
+
+<p><span class="firstletter">T</span>Ake as <ins class="correction"
+title="text reads ‘muck’">much</ins> wine as water, and a good handful
+of salt, when it boils, draw the carp and put it in the liquor, boil it
+with a continual quick fire, and being boiled, dish it up in a very
+clean dish with sippets round about it, and slic’t lemon, make the sauce
+of sweet butter, beaten up with slic’t lemon and grated nutmeg, garnish
+the dish with beaten ginger.</p>
+
+
+<h5><a name="cook2rec301b" id="cook2rec301b">
+To boil a Carp the best way to be eaten hot.</a></h5>
+
+<p>Take a special male carp of eighteen inches, draw it, wash out the
+blood, and lay it in a tray, then put to it some wine-vinegar and salt,
+put the milt to it, the gall being taken from it; then have three quarts
+of white wine or claret, a&nbsp;quart of white wine vinegar, &amp; five
+pints of fair water, or as much as will cover it; put the wine, water
+and vinegar, in a fair scowred pan or kettle, with a handful of salt,
+a&nbsp;quarter of an ounce of large mace, half a quartern of whole
+cloves, three slic’d nutmegs, six races
+<span class="pagenum">302</span>
+<!-- png331 -->
+of ginger pared and sliced, a&nbsp;quarter of an ounce of pepper, four
+or five great onions whole or sliced; then make a faggot of sweet herbs,
+of the tops of streight sprigs, of rosemary, seven or eight bay-leaves,
+6 tops of sweet marjoram, as much of the streight tops of time,
+winter-savory, and parsley; being well bound up, put them into the
+kettle with the spices, and some orange and lemon-peels; make them boil
+apace before you put in the carp, and boil it up quick with a strong
+fire; being finely boil’d and crisp, dish it in a large clean scowred
+dish, lay on the herbs and spice on the carp, with slic’t lemons and
+lemon-peels, put some of the broth to it, and run it over with beaten
+butter, put fine carved sippets round about it, and garnish the dish
+with fine searsed manchet.</p>
+
+<p>Or you may make sauce for it only with butter beat up thick, with
+slices of lemon, some of the carp liquor, and an anchove or two, and
+garnish the dish with beatten ginger.</p>
+
+<p>Or take three or four anchoves and dissolve them in some white-wine,
+put them in a pipkin with some slic’t horse-raddish, gross pepper, some
+of the carp liquor, and some stewed oyster liquor, or stewed oysters,
+large mace, and a whole onion or two; the sauce being well stewed,
+dissolve the yolks of three or four eggs with some of the sauce, and
+give it a warm or two, pour it on the carp with some beaten butter, the
+stewed oysters and slic’t lemon, barberries, or grapes.</p>
+
+
+<h5><a name="cook2rec302a" id="cook2rec302a">
+Otherways.</a></h5>
+
+<p>Dissolve three or four anchoves, with a little grated bread and
+nutmeg, and give it a warm in some of the broth the carp was boiled in,
+beat it up thick with some butter, and a clove of garlick, or pour it on
+the carp.</p>
+
+<p>Or make sauce with beaten butter, grape-verjuyce, white wine, slic’t
+lemon, juyce of oranges, juyce of sorrel, or white-wine vinegar.</p>
+
+
+<span class="pagenum">303</span>
+<!-- png332 -->
+<h5><a name="cook2rec303a" id="cook2rec303a">
+Or thus.</a></h5>
+
+<p>Take white or claret wine, put it in a pipkin with some pared or
+sliced ginger, large mace, dates quartered, a&nbsp;pint of great oysters
+with the liquor, a&nbsp;little vinegar and salt, boil these a quarter of
+an hour, then mince a handful of parsley, and some sweet herbs, boil it
+as much longer till half be consumed, then beat up the sauce with half a
+pound of butter and a slic’t lemon, and pour it on the carp.</p>
+
+<p>Sometimes for the foresaid carp use grapes, barberries,
+gooseberries<ins class="punct" title=". for ,">,&nbsp;</ins>and
+horse-raddish<ins class="punct" title=". for ,">,&nbsp;</ins><i>&amp;c.</i></p>
+
+
+<h5><a name="cook2rec303b" id="cook2rec303b">
+To make a Bisque of Carps.</a></h5>
+
+<p>Take twelve handsome male carps, and one larger than the rest, take
+out all the milts, and flea the twelve small carps, cut off their heads,
+take out their tongues, and take the fish from the bones, then take
+twelve large oysters and three or four yolks of hard eggs minc’d
+together, season it with cloves, mace, and salt, make thereof a stiff
+searse, add thereto the yolks of four or five eggs to bind, and fashion
+it into balls or rolls as you please, lay them into a deep dish or
+earthen pan, and put thereto twenty or thirty great oysters, two or
+three anchoves, the milts &amp; tongues of the twelve carps, half a
+pound of fresh butter, the liquor of the oysters, the juyce of a lemon
+or two, a&nbsp;little white wine, some of the corbolion wherein the
+great carp is boil’d, &amp; a&nbsp;whole onion, so set them a stewing on
+a soft fire, and make a soop therewith. For the great carp you must
+scald, draw him, and lay him for half an hour with other carps heads in
+a deep pan, with as much white wine vinegar as will cover and serve to
+boil him &amp; the other heads in, then put therein pepper, whole mace,
+a&nbsp;race of ginger, slic’t nutmeg, salt, sweet herbs, an onion or two
+slic’t, &amp; a&nbsp;lemon; when you have boiled the carps pour the
+liquor with the spices into the
+<span class="pagenum">304</span>
+<!-- png333 -->
+kettle where you boil him, when it boils put in the carp, and let it not
+boil too fast for breaking, after the carp hath boil’d a while put in
+the heads, and being boil’d, take off the liquor and let the carps and
+the heads keep warm in the kettle till you go to dish them. When you
+dress the bisk take a large silver dish, set it on the fire, lay therein
+slices of French bread, and steep it with a ladle full of the corbolion,
+then take up the great carp and lay him in the midst of the dish, range
+the twelve heads about the carp, then lay the fearse of the carp, lay
+that into the oysters, milts, and tongues, and pour on the liquor
+wherein the fearse was boil’d, wring in the juyce of a lemon and two
+oranges, and serve it very hot to the table.</p>
+
+
+<h5><a name="cook2rec304a" id="cook2rec304a">
+To make a Bisk with Carps and other several Fishes.</a></h5>
+
+<p>Make the corbolion for the Bisk of some Jacks or small Carps boil’d
+in half white-wine and fair spring-water; some cloves, salt, and mace,
+boil it down to jelly, strain it, and keep it warm for to scald the
+bisk; then take four carps, four tenches, four perches, two pikes, two
+eels flayed and drawn; the carps being scalded, drawn, and cut into
+quarters, the tenches scalded and left whole, also the pearches and the
+pikes all finely scalded, cleansed, and cut into twelve pieces, three of
+each side, then put them into a large stewing-pan with three quarts of
+claret-wine, an ounce of large mace, a&nbsp;quarter of an ounce of
+cloves, half an ounce of pepper, a&nbsp;quarter of an ounce of ginger
+pared &amp; slic’t, sweet herbs chopped small, as stripped time, savory,
+sweet marjoram, parsley, rosemary, three or four bay-leaves, salt,
+chesnuts, pistaches, five or six great onions, and stew all together on
+a quick fire.</p>
+
+<p>Then stew a pottle of oysters the greatest you can get, parboil them
+in their own liquor, cleanse them from the dregs, <ins class ="correction" title="text reads ‘aad’">and</ins> wash them in warm
+water from the grounds
+<span class="pagenum">305</span>
+<span class="folionum">Y</span>
+<!-- png334 -->
+and shells, put them into a pipkin with three or four great onions
+peeled, then take large mace, and a little of their own liquor, or a
+little wine vinegar, or white wine.</p>
+
+<p>Next take twelve flounders being drawn and cleansed from the guts,
+fry them in clarified butter with a hundred of large smelts, being fryed
+stew them in a stew-pan with claret-wine, grated nutmeg, slic’t orange,
+butter, and salt.</p>
+
+<p>Then have a hundred of prawns, boiled, picked, and buttered, or
+fryed.</p>
+
+<p>Next, bottoms of artichocks, boiled, blanched, and put in beaten
+butter, grated nutmeg, salt, white-wine, skirrets, and sparagus in the
+foresaid sauce.</p>
+
+<p>Then mince a pike and an eel, cleanse them, and season them with
+cloves, mace, pepper, salt, some sweet herbs minct, some pistaches,
+barberries, grapes, or gooseberries, some grated manchet, and yolks of
+raw eggs, mingle all the foresaid things together, and make it into
+balls, or farse some cabbidge lettice, and bake the balls in an oven,
+being baked stick the balls with pine-apple seeds, and pistaches, as
+also the lettice.</p>
+
+<p>Then all the foresaid things being made ready, have a large clean
+scowred dish, with large sops of French bread lay the carps upon them,
+and between them some tench, pearch, pike, and eels, &amp; the stewed
+oysteres all over the other fish, then the fried flounders &amp; smelts
+over the oysters, then the balls &amp; lettice stuck with pistaches, the
+artichocks, skirrets, sparagus, butter prawns, yolks of hard eggs, large
+mace, fryed smelts, grapes, slic’t lemon, oranges, red beets or
+pomegranats, broth it with the leer that was made for it, and run it
+over with beaten butter.</p>
+
+
+<h5><a name="cook2rec305a" id="cook2rec305a">
+The best way to stew a Carp.</a></h5>
+
+<p>Dress the carp and take out the milt, put it in a dish with then
+carp, and take out the gall, <ins class="correction" title="text reads ‘the’">then</ins> save the blood,
+<span class="pagenum">306</span>
+<!-- png335 -->
+and scotch the carp on the back with your knife; if the carp be eighteen
+inches, take a quart of claret or white wine, four or five blades of
+large mace, 10 cloves, two good races of ginger slic’t, two slic’t
+nutmegs, and a few sweet herbs, as the tops of sweet marjoram, time,
+savory, and parsley chopped very small, four great onions whole, three
+or four bay-leaves, and some salt; stew them all together in a stew-pan
+or clean scowred kettle with the wine, when the pan boils put in the
+carp with a quarter of a pound of good sweet butter, boil it on a quick
+fire of charcoal, and being well stew’d down, dish it in a clean large
+dish, pour the sauce on it with the spices, lay on slic’t lemon and
+lemon-peel, or barberries, grapes, or gooseberries, and run it over with
+beaten butter, garnish the dish with dryed manchet grated and searsed,
+and carved sippets laid round the dish.</p>
+
+<p>In feasts the carps being scal’d, garnish the body with stewed
+oysters, some fryed in white batter, some in green made with the juyce
+of spinage: sometimes in place of sippets use fritters of arms, somtimes
+horse-raddish, and rub the dish with a clove or two of garlick.</p>
+
+<p>For more variety, in the order abovesaid, sometimes dissolve an
+anchove or two, with some of the broth it was stewed in, and the yolks
+of two eggs dissolved with some verjuyce, wine, or juyce of orange;
+sometimes add some capers, and hard eggs chopped, as also sweet herbs,
+<i>&amp;c.</i></p>
+
+
+<h5><a name="cook2rec306a" id="cook2rec306a">
+To stew a Carp in the French fashion.</a></h5>
+
+<p>Take a Carp, split it down the back alive, &amp; put it in boiling
+liquor, then take a good large dish or stew-pan that will contain the
+carp; put in as much claret wine as will cover it, and wash off the
+blood, take out the carp, and put into the wine in the dish three or
+four slic’t onions, three or four blades of large mace, gross pepper,
+and
+<span class="pagenum">307</span>
+<span class="folionum">Y2</span>
+<!-- png336 -->
+salt; when the stew-pan boils put in the carp and cover it close, being
+well stewed down, dish it up in a clean scowred dish with fine carved
+sippets round about it, pour the liquor it was boiled in on it, with the
+spices, onions, slic’t lemon, and lemon-peel, run it over with beaten
+butter, and garnish the dish with dryed grated bread.</p>
+
+
+<h5><a name="cook2rec307a" id="cook2rec307a">
+Another most excellent way to stew a Carp.</a></h5>
+
+<p>Take a carp and scale it, being well cleansed and dried with a clean
+cloth, then split it and fry it in clarified butter, being finely fryed
+put it in a deep dish with two or three spoonfuls of claret wine, grated
+nutmeg, a&nbsp;blade or two of large mace, salt, three or four slices of
+an orange, and some sweet butter, set it on a chafing dish of coals,
+cover it close, and stew it up quick, then turn it, and being very well
+stew’d, dish it on fine carv’d sippets, run it over with the sauce it
+was stewed in, the spices, beaten butter, and the slices of a fresh
+orange, and garnish the dish with dry manchet grated and searsed.</p>
+
+<p>In this way you may stew any good fish, as soles, lobsters, prawns,
+oysters, or cockles.</p>
+
+
+<h5><a name="cook2rec307b" id="cook2rec307b">
+Otherways.</a></h5>
+
+<p>Take a carp and scale it, scrape off the slime with a knife and wipe
+it clean with a dry cloth; then draw it, and wash the blood out with
+some claret wine into the pipkin where you stew it, cut it into
+quarters, halves, or whole, and put it into a broad mouthed pipkin or
+earthen-pan, put to it as much wine as water, a&nbsp;bundle of sweet
+herbs, some raisins of the sun, currans, large mace, cloves, whole
+cinamon, slic’t ginger, salt, and some prunes boiled and strained, put
+in also some strained bread or flour, and stew them all together; being
+stewed, dish the carp in a clean scowred dish on fine carved sippets,
+pour
+<span class="pagenum">308</span>
+<!-- png337 -->
+the broth on the carp, and garnish it with the fruit, spices, some
+slic’t lemon, barberries, or grapes, some <ins class="punct" title ="missing hyphen at line break">orangado</ins> or preserved barberries,
+and scrape on sugar.</p>
+
+
+<h5><a name="cook2rec308a" id="cook2rec308a">
+Otherways.</a></h5>
+
+<p>Do it as before, save only no currans, put prunes strained, beaten
+pepper, and some saffron.</p>
+
+
+<h5><a name="cook2rec308b" id="cook2rec308b">
+To stew a Carp seven several ways.</a></h5>
+
+<p>1. Take a carp, scale it, and scrape off the slime, wipe it with a
+dry cloth, and give it a cut or two cross the back, then put it a
+boiling whole, parted down the back in halves, or quarters, put it in a
+broad mouthed pipkin with some claret or white-wine, some wine-vinegar,
+and good fresh fish broth or some fair water, three or four blades of
+large mace, some slic’t onions fryed, currans, and some good butter;
+cover up the pipkin, and being finely stewed, put in some almond-milk,
+and some sweet herbs finely minced, or some grated manchet, and being
+well stewed, serve it up on fine carved sippets, broth it, and garnish
+the dish with some barberries or grapes, and the dish with some stale
+manchet grated and sears’d, being first dryed.</p>
+
+<p>2. For the foresaid broth, yolks of hard eggs strained with some
+steeped manchet, some of the broth it is stewed in, and a little
+saffron.</p>
+
+<p>3. For variety of garnish, carrots in dice-work, some raisins, large
+mace, a&nbsp;few prunes, and marigold flowers, boil’d in the foresaid
+broth.</p>
+
+<p>4. Or leave out carrots and fruit, and put samphire and capers, and
+thicken it with French barley tender boil’d.</p>
+
+<p>5. Or no fruit, but keep the order aforesaid, only adding sweet
+marjoram, stripped tyme, parsley, and savory, bruise them with the back
+of a ladle, and put them into the broth.</p>
+
+<span class="pagenum">309</span>
+<span class="folionum">Y3</span>
+<!-- png338 -->
+<p>6. Otherways, stewed oysters to garnish the carp, and some boil’d
+bottoms of artichocks, put them to the stewed oysters or skirrets being
+boil’d, grapes, barberries, and the broth thickned with yolks of eggs
+strained with some sack, white wine, or caper liquor.</p>
+
+<p>7. Boil it as before, without fruit, and add to it capers, carrots in
+dice-work, mace, faggot of sweet herbs, slic’t onions chopp’d with
+parsley, and boil’d in the broth then have boil’d colliffowers, turnips,
+parsnips, sparagus, or chesnuts in place of carrots, and the leire
+strained with yolks of eggs and white wine.</p>
+
+
+<h5><a name="cook2rec309a" id="cook2rec309a">
+To make French Herb Pottage for Fasting Days.</a></h5>
+
+<p>Take half a handful of lettice, as much of spinage, half as much of
+Bugloss and Borrage, two handfuls of sorrel, a&nbsp;little parsley,
+sage, a&nbsp;good handful of purslain, half a pound of butter, some
+pepper and salt, and sometimes, some cucumbers.</p>
+
+
+<h5><a name="cook2rec309b" id="cook2rec309b">
+Other Broth or Pottage of a Carp.</a></h5>
+
+<p>Take a carp, scale it, and scrape off the slime, wash it, and wipe it
+with a clean cloth, then draw it, and put it in a broad mouthed pipkin
+that will contain it, put to it a pint of good white or claret wine, and
+as much good fresh fish broth as will cover it, or as much fair water,
+with the blood of the carp, four or five blades of large mace,
+a&nbsp;little beaten pepper, some slic’t onions, a&nbsp;clove or two,
+some sweet herbs chopped, a&nbsp;handful of capers, and some salt, stew
+all together, the carp being well stewed, put in some almond paste, with
+some white-wine, give it a warm or two with some stewed oyster-liquor,
+&amp; serve <ins class="correction" title="text reads ‘a on ... in it’">it on French bread in a</ins> fair scowr’d dish, pour on the
+liquor, and garnish it with dryed grated manchet.</p>
+
+
+<span class="pagenum">310</span>
+<!-- png339 -->
+<h5><a name="cook2rec310a" id="cook2rec310a">
+To dress a Carp in Stoffado.</a></h5>
+
+<p>Take a carp alive, scale it, and lard it with a good salt eel, steep
+it in claret or white-wine, in an earthen pan, and put to it some
+wine-vinegar, whole cloves, large mace, gross pepper, slic’t ginger, and
+four or five cloves of garlick, then have an earthen pan that will
+contain it, or a large pipkin, put to it some sweet herbs, three or four
+sprigs of rosemary, as many of time and sweet marjoram, two or three
+bay-leaves and parsley, put the liquor to it into the pan or pipkin
+wherein you will stew it, and paste on the cover, stew it in the oven,
+in an hour it will be baked, then serve it hot for dinner or supper,
+serve it on fine carved sippets of French bread, and the spices on it,
+with herbs, slic’t lemon and lemon peel; and run it over with beaten
+butter.</p>
+
+
+<h5><a name="cook2rec310b" id="cook2rec310b">
+To hash a Carp.</a></h5>
+
+<p>Take a carp, scale, and scrape off the slime with your knife, wipe it
+with a dry cloth, bone it, and mince it with a fresh water eel being
+flayed and boned; season it with beaten cloves, mace, salt, pepper, and
+some sweet herbs, as tyme, parsley, and some sweet marjoram minced very
+small, stew it in a broad mouthed pipkin, with some claret wine,
+gooseberries, or grapes, and some blanched chesnuts; being finely
+stewed, serve it on carved sippets about it, and run it over with beaten
+butter, garnish the dish with fine grated manchet searsed, and some
+fryed oysters in butter, cockles, or prawns.</p>
+
+<p>Sometimes for variety, use pistaches, pine-apple-seeds, or some
+blanch’t almonds stew’d amongst the hash, or asparagus, or artichock
+boil’d &amp; cut as big as chesnuts, &amp; garnish the dish with scraped
+horse-radish, and rub the
+<span class="pagenum">311</span>
+<span class="folionum">Y4</span>
+<!-- png340 -->
+bottom of the dish in which you serve the meat, with a clove or two of
+garlick. Sometimes mingle it with some stewed oysters, or put to it some
+oyster-liquor.</p>
+
+
+<h5><a name="cook2rec311a" id="cook2rec311a">
+To marinate a Carp to be eaten hot or cold.</a></h5>
+
+<p>Take a carp, scale it, and scrape off the slime, wipe it clean with a
+dry cloth, and split it down the back, flour it, and fry it in sweet
+sallet oyl, or good clarified butter; being fine and crisp fryed, lay it
+in a deep dish or earthen pan, then have some white or claret wine, or
+wine-vinegar, put it in a broad mouthed pipkin with all manner of sweet
+herbs bound up in a bundle, as rosemary, tyme, sweet marjoram, parsley,
+winter-savory, bay-leaves, sorrel, and sage, as much of one as the
+other, put it into the pipkin with the wine, with some large mace,
+slic’t ginger, gross pepper, slic’t nutmeg, whole cloves, and salt, with
+as much wine and vinegar as will cover the dish, then boil the spices
+and wine with some salt a little while, pour it on the fish hot, and
+presently cover it close to keep in the spirits of the liquor, herbs,
+and spices for an hours space; then have slic’t lemons, lemon-peels,
+orange and orange peels, lay them over the fish in the pan, and cover it
+up close; when you serve them hot lay on the spices and herbs all about
+it, with the slic’t lemons, oranges, and their peels, and run it over
+with sweet sallet oyl, (or none) but some of the liquor it is
+soust&nbsp;in.</p>
+
+<p>Or marinate the carp or carps without sweet herbs for hot or cold,
+only bay-leaves, in all points else as is abovesaid; thus you may
+marinate soles, or any other fish, whether sea or fresh-water fish.</p>
+
+<p>Or barrel it, pack it close, and it will keep as long as sturgeon,
+and as good.</p>
+
+
+<span class="pagenum">312</span>
+<!-- png341 -->
+<h5><a name="cook2rec312a" id="cook2rec312a">
+To broil or toast a Carp divers ways, either in sweet Butter or Sallet
+Oyl.</a></h5>
+
+<p>Take a carp alive, draw it, and wash out the blood in the body with
+claret wine into a dish, put to it some wine vinegar and oyl, then
+scrape off the slime, &amp; wipe it dry both outside &amp; inside, lay
+it in the dish with vinegar, wine, oyl, salt, and the streight sprigs of
+rosemary and parsley, let it steep there the space of an hour or two,
+then broil it on a clean scowred gridiron, (or toast it before the fire)
+broil it on a soft fire, and turn it often; being finely broil’d, serve
+it on a clean scowred dish, with the oyl, wine, and vinegar, being
+stew’d on the coals, put it to the fish, the rosemary and parsley round
+the dish, and some about the fish, or with beaten butter and vinegar, or
+butter and verjuyce, or juyce of oranges beaten with the butter, or
+juyce of lemons, garnish the fish with slices of orange, lemon, and
+branches of rosemary; boil the milt or spawn by it self and lay it in
+the dish with the Carp.</p>
+
+<p>Or make sauce otherways with beaten butter, oyster liquor, the blood
+of the carp, grated nutmeg, juyce of orange, white-wine, or wine vinegar
+boil’d together, crumbs of bread, and the yolk of an egg boiled up
+pretty thick, and run it over the fish.</p>
+
+
+<h5><a name="cook2rec312b" id="cook2rec312b">
+To broil a Carp in Staffado.</a></h5>
+
+<p>Take a live carp, scale it, and scrape off the slime, wipe it clean
+with a dry cloth, and draw it, wash out the blood, and steep it in
+claret, white-wine, wine-vinegar, large mace, whole cloves, two or three
+cloves of garlick, some slic’t ginger, gross pepper, and salt; steep it
+in this composition in a dish or tray the space of two hours, then broil
+it on a clean scoured gridiron on a soft fire, &amp; baste
+<span class="pagenum">313</span>
+<!-- png342 -->
+it with some sweet sallet oyl, sprigs of rosemary, time, parsley, sweet
+marjoram, and two or three bay-leaves, being finely broil’d; serve it
+with the sauce it was steeped in, boil’d up on the fire with a little
+oyster-liquor, the spices on it, and herbs round about it on the dish,
+run it over with sauce, either with sweet sallet oyl, or good beaten
+butter, and broil the milt or spawn by it self.</p>
+
+
+<h5><a name="cook2rec313a" id="cook2rec313a">
+To roast a Carp.</a></h5>
+
+<p>Take a live carp, draw and wash it, and take away the gall, and milt,
+or spawn; then make a pudding with some grated manchet, some
+almond-paste, cream, currans, grated nutmeg, raw yolks of eggs, sugar,
+caraway-seed candied, or any peel, some lemon and salt, make a stiff
+pudding and put it through the gills into the belly of the carp, neither
+scale it, nor fill it too full; then spit it, and roust it in the oven
+upon two or three sticks cross a brass dish, turn it and let the gravy
+drop into the dish; being finely roasted, make sauce with the gravy,
+butter, juyce of orange or lemon, some sugar, and cinamon, beat up the
+sauce thick with the butter, and dish the carp, put the sauce over it
+with slices of lemon.</p>
+
+
+<h5><a name="cook2rec313b" id="cook2rec313b">
+Otherways.</a></h5>
+
+<p>Scale it, and lard it with salt eel, pepper, and nutmeg, then make a
+pudding of some minced eel, roach, or dace, some sweet herbs, grated
+bread, cloves, mace, nutmeg, pepper, salt, yolks of eggs, pistaches,
+chesnuts, and the milt of the carp parboil’d and cut into dice-work, as
+also some fresh eel, and mingle it amongst the pudding or farse.</p>
+
+
+<h5><a name="cook2rec313c" id="cook2rec313c">
+Sauces for Roast Carp.</a></h5>
+
+<p>1. Gravy and oyster liquor, beat it up thick with sweet butter,
+claret wine, nutmeg, slices of orange, and some capers, and give it a
+warm or two.</p>
+
+<span class="pagenum">314</span>
+<!-- png343 -->
+<p>2. Beaten butter with slices of orange, and lemon, or the juyce of
+them only.</p>
+
+<p>3. Butter, claret-wine, grated nutmeg, selt, slices of orange,
+a&nbsp;little wine-vinegar and the gravy.</p>
+
+<p>4. A little white-wine, gravy of the carp, an anchove or two
+dissolved in it, some grated nutmeg, and a little grated manchet, beat
+them up thick with some sweet butter, and the yolk of an egg or two,
+dish the carp, and pour the sauce on&nbsp;it.</p>
+
+
+<h5><a name="cook2rec314a" id="cook2rec314a">
+To make a Carp Pye a most excellent way.</a></h5>
+
+<p>Take carp, scale it and scrape off the slime, wipe it with a dry
+clean cloth, and split it down the back, then cut it in quarters or six
+pieces, three of each, and take out the milt or spawn, as also the gall;
+season it with nutmeg, pepper, salt, and beaten ginger, lay some butter
+in the pye bottom, then the carp upon it, and upon the carp two or three
+bay-leaves, four or five blades of large mace, four or five whole
+cloves, some blanched chesnuts, slices of orange, and some sweet butter,
+close it up and bake it, being baked liquor it with beaten butter, the
+blood of the carp, and a little claret wine.</p>
+
+<p>For variety, in place of chesnuts, use pine apple-seeds, or bottoms
+of artichocks, gooseberries, grapes, or barberries. Sometimes bake great
+oysters with the carp, and a great onion or two; sometimes sweet herbs
+chopped, or sparagus boiled.</p>
+
+<p>Or bake it in a dish as you do the pye.</p>
+
+<p>To make paste for the pie, take two quarts and a pint of fine flour,
+four or five yolks of raw eggs, and half a pound of sweet butter,<a
+class="tag" name="cook2tagE" id="cook2tagE" href="#cook2noteE">E</a> boil the
+butter till it be melted, and make the paste with&nbsp;it.</p>
+
+
+<span class="pagenum">315</span>
+<!-- png344 -->
+<h5><a name="cook2rec315a" id="cook2rec315a">
+Paste for a Florentine of Carps made in a dish or patty-pan.</a></h5>
+
+<p>Take a pottle of fine flour, three quarters of a pound of butter, and
+six yolks of eggs, and work up the butter, eggs, and flour, dry them,
+then put to it as much fair spring water cold as will make it up into
+paste.</p>
+
+
+<h5><a name="cook2rec315b" id="cook2rec315b">
+To bake a Carp otherways to be <ins class="correction" title="text reads ‘heaten’">eaten</ins> hot.</a></h5>
+
+<p>Take a carp, scale it alive, and scrape off the slime, draw it, and
+take away the gall and guts, scotch it, and season it with nutmeg,
+pepper, and salt lightly, lay it into the pye, and put the milt into the
+belly, then lay on slic’t dates in halves, large mace, orange, or slic’t
+lemon, gooseberries, grapes, or barberries, raisins of the sun, and
+butter; close it up and bake it, being almost baked liquor it with
+verjuyce, butter, sugar, claret or white-wine, and ice&nbsp;it.</p>
+
+<p>Sometimes make a pudding in the carps belly, make it of grated bread,
+pepper, nutmegs, yolks of eggs, sweet herbs, currans, sugar,
+gooseberries, grapes, or barberries, orangado, dates, capers, pistaches,
+raisins, and some minced fresh eel.</p>
+
+<p>Or bake it in a dish or patty pan in cold butter paste.</p>
+
+
+<h5><a name="cook2rec315c" id="cook2rec315c">
+To bake a Carp with Oysters.</a></h5>
+
+<p>Scale a carp, scrape off the slime, and bone it; then cut it into
+large dice-work, as also the milt being parboil’d; then have some great
+oysters, parboil’d, mingle them with the bits of carp, and season them
+together with beaten pepper, salt, nutmeg, cloves, mace, grapes,
+gooseberries, or barberries, blanched chesnuts, and pistaches, season
+them lightly, then put in the bottom of the pie a good big onion or two
+whole, fill the pye, and lay upon
+<span class="pagenum">316</span>
+<!-- png345 -->
+it some large mace and butter, close it up and bake it, being baked
+liquor it with white wine, and sweet butter, or beaten butter only.</p>
+
+
+<h5><a name="cook2rec316a" id="cook2rec316a">
+To make minced Pies of Carps and Eels.</a></h5>
+
+<p>Take a carp being cleansed, bone it, and also a good fat fresh water
+eel, mince them together, and season them with pepper, nutmeg, cinamon,
+ginger, and salt, put to them some currans, caraway-seed, minced
+orange-peel, and the yolks of six or seven hard eggs minced also, slic’t
+dates, and sugar; then lay some butter in the bottom of the pyes, and
+fill them, close them up, bake them, and ice them.</p>
+
+
+<h5><a name="cook2rec316b" id="cook2rec316b">
+To bake a Carp minced with an Eel in the French Fashion, called Peti
+Petes.</a></h5>
+
+<p>Take a carp, scale it, and scrape off the slime, then roast it with a
+flayed eel, and being rosted draw them from the fire, and let them cool,
+then cut them into little pieces like great dice, one half of them,
+&amp; the other half minced small and seasoned with nutmeg, pepper,
+salt, gooseberries, barberries, or grapes, and some bottoms of
+artichocks boil’d and cut as the carp: season all the foresaid materials
+and mingle all together, then put some butter in the bottom of the pye,
+lay on the meat and butter on the top, close it up, and bake it, being
+baked liquor it with gravy, and the juyce of oranges, butter, and grated
+nutmeg.</p>
+
+<p>Sometimes liquor it with verjuyce and the yolks of eggs strained,
+sugar, and butter.</p>
+
+<p>Or with currans, white wine, and butter boil’d together, some sweet
+herbs chopped small, and saffron.</p>
+
+
+<span class="pagenum">317</span>
+<!-- png346 -->
+<h5><a name="cook2rec317a" id="cook2rec317a">
+To bake a Carp according to these Forms to be eaten hot.</a></h5>
+
+<p class="illustration">
+<img src="images/fish1.png" width="285" height="99"
+alt="fish" />
+</p>
+
+<p class="illustration">
+<img src="images/fishpotflat.png" width="205" height="79"
+alt="fish-shaped pot" />
+</p>
+
+<p>Take a carp, scale it, and scrape off the slime, bone it and cut it
+into dice-work, the milt being parboil’d, cut it into the same form,
+then have some great oysters parboild and cut into the same form also;
+put to it some grapes, goosberries, or barberries, the bottoms of
+artichocks boil the yolks of hard egs in quarters, boild, sparagus cut
+an inch long, and some pistaches, season all the foresaid things
+together with pepper, nutmegs, and salt, fill the pyes, close them up,
+and bake them, being baked, liquor them with butter, white-wine, and
+some blood of the carp, boil them together, or beaten butter, with juyce
+of oranges.</p>
+
+
+<h5><a name="cook2rec317b" id="cook2rec317b">
+To bake a Carp with Eels to be eaten cold.</a></h5>
+
+<p>Take four large carps, scale them &amp; wipe off the slime clean,
+bone them, and cut each side into two pieces of every carp, then have
+four large fresh water eels, fat ones,
+<span class="pagenum">318</span>
+<!-- png347 -->
+boned, flayed, and cut in as many pieces as the carps, season them with
+nutmeg, pepper, and salt; then have a pye ready, either round or square,
+put butter in the bottom of it, then lay a lay of eel, and a lay of carp
+upon that, and thus do till you have ended; then lay on some large mace
+and whole cloves on the top, some sliced nutmeg, sliced ginger, and
+butter, close it up and bake it, being baked and cold, fill it up with
+clarified butter.</p>
+
+
+<h5><a name="cook2rec318a" id="cook2rec318a">
+Otherways.</a></h5>
+
+<p>Take eight carps, scale and bone them, scrape and wash off the slime,
+wipe them dry, and mince them very fine, then have four good fresh water
+eels, flay and bone them, and cut them into lard as big as your finger,
+then have pepper, cloves, mace, and ginger severally beaten and mingled
+with some salt, season the fish and also the eels, cut into lard; then
+make a pye according to this form, lay some butter in the bottom of the
+pye, then a lay of carp upon the butter, so fill it, close it up and
+bake&nbsp;it.</p>
+
+<p class="illustration">
+<img src="images/fishpot.png" width="195" height="94"
+alt="fish-shaped pot" />
+</p>
+
+<span class="pagenum">319</span>
+<!-- png348 -->
+<hr class="above" />
+
+<h3><a name="cook2secXIV" id="cook2secXIV">
+Section XIV.</a></h3>
+
+<h3 class="fish">OR,</h3>
+
+<h3 class="fish">
+The Second Section of <i>FISH</i>.</h3>
+
+<h3 class="subhead fish">
+Shewing the most Excellent Ways of Dressing of Pikes.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook2rec319a" id="cook2rec319a">
+To boil a Pike.</a></h5>
+
+<p><span class="firstletter">W</span>Ash him very clean, then truss
+him either round whole, with his tail in his mouth, and his back
+scotched, or splatted and trust round like a hart, with his tail in his
+mouth, or in three pieces, &amp; divide the middle piece into two
+pieces; then boil it in water, salt, and vinegar, put it not in till the
+liquor boils, &amp; let it boil very fast at first to make it crisp, but
+afterwards softly; for the sauce put in a pipkin a pint of white wine,
+slic’t ginger, mace, dates quartered, a&nbsp;pint of great oysters with
+the liquor, a&nbsp;little vinegar and salt, boil them a quarter of an
+hour; then mince a few sweet herbs &amp; parsley, stew them till half
+the liquor be consumed; then the pike being boiled dish it, and garnish
+the dish with grated dry manchet fine searsed, or ginger fine beaten,
+then beat up the sauce, with half a pound of butter, minced lemon, or
+orange, put it on the pike, and sippet it with cuts of
+<span class="pagenum">320</span>
+<!-- png349 -->
+puff-paste or lozenges, some fried greens, and some yellow butter. Dish
+it according to these forms.</p>
+
+<p class="illustration">
+<img src="images/fish320.png" width="335" height="115"
+alt="fish" />
+</p>
+
+
+<h5><a name="cook2rec320a" id="cook2rec320a">
+To boil a Pike otherways.</a></h5>
+
+<p>Take a male pike alive, splat him in halves, take out his milt and
+civet, and take away the gall, cut the sides into three pieces of a
+side, lay them in a large dish or tray, and put upon them half a pint of
+white wine vinegar, and half a handful of bay-salt beaten fine; then
+have a clean scowred pan set over the fire with as much rhenish or
+white-wine as will cover the pike, so set it on the fire with some salt,
+two slic’t nutmegs, two races of ginger slic’t, two good big onions
+slic’t, five or six cloves of garlik, two or three tops of sweet
+marjoram, three or four streight sprigs of rosemary bound up in a bundle
+close, and the peel of half a lemon; let these boil with a quick fire,
+then put in the pike with the vinegar, and boil it up quick; whilest the
+pike is boiling, take a quarter of a pound of anchoves, wash and bone
+them, then mince them and put them in a pipkin with a quarter of a pound
+of butter, and 3 or four spoonfuls of the liquor the pike was boiled in;
+the pike being boiled dish it, &amp; lay the ginger, nutmegs, and herbs
+upon it, run it over with the sauce, and cast dried searsed manchet
+on&nbsp;it.</p>
+
+<p>This foresaid liquor is far better to boil another pike, by renewing
+the liquor with a little wine.</p>
+
+
+<span class="pagenum">321</span>
+<span class="folionum">Z</span>
+<!-- png350 -->
+<h5><a name="cook2rec321a" id="cook2rec321a">
+To boil a Pike and Eel together.</a></h5>
+
+<p>Take a quart of white-wine, a pint and a half of white wine vinegar,
+two quarts of water, almost a pint of salt, a&nbsp;handful of rosemary
+and tyme, let your liquor boil before you put in your fish, the herbs,
+a&nbsp;little large mace, and some twenty corns of whole pepper.</p>
+
+
+<h5><a name="cook2rec321b" id="cook2rec321b">
+To boil a Pike otherways.</a></h5>
+
+<p>Boil it in water, salt, and wine vinegar, two parts water, and one
+vinegar, being drawn, set on the liquor to boil, cleanse the civet, and
+truss him round, scotch his back, and when the liquor boils, put in the
+fish and boil it up quick; then make sauce with some white-wine vinegar,
+mace, whole pepper, a&nbsp;good handful of cockles broiled or boiled out
+of the shells and washed with vinegar, a&nbsp;faggot of sweet herbs, the
+liver stamped and put to it, and horse raddish scraped or slic’t, boil
+all the foresaid together, dish the pike on sippets, and beat up the
+sauce with some good sweet butter and minced lemon, make the sauce
+pretty thick, and garnish it as you please.</p>
+
+
+<h5><a name="cook2rec321c" id="cook2rec321c">
+Otherways.</a></h5>
+
+<p>Take as much white-wine and water as will cover it, of each a like
+quantity, and a pint of vinegar, put to this liquor half an ounce of
+large mace, two lemon-peels, a&nbsp;quarter of an ounce of whole cloves,
+three slic’t nutmegs, four races of ginger slic’t, some six great onions
+slic’t, a&nbsp;bundle of six or seven sprigs or tops of rosemary, as
+much of time, winter-savory, and sweet marjoram bound up hard in a
+faggot, put into the liquor also a good handful of salt, and when it
+boils, put in the fish being cleansed and trussed, and boil it up
+quick.</p>
+
+<p>Being boiled, make the sauce with some of the broth
+<span class="pagenum">322</span>
+<!-- png351 -->
+where the pike was boiled, and put it in a dish with two or three
+anchoves <ins class="correction" title="text reads ‘beina’">being</ins> cleansed and minced, a&nbsp;little white wine, some
+grated nutmeg, and some fine grated manchet, stew it on a chafing dish,
+and beat it up thick with some sweet butter, and the yolk of an egg or
+two dissolved with some vinegar, give it a warm, and put to it three or
+four slices of lemon.</p>
+
+<p>Then dish the pike, drain the liquor from it upon a chafing-dish of
+coals, pour on the sauce, and garnish the fish with slic’t lemons, and
+the spices, herbs, and boil’d onions, run it over with beaten butter,
+and lay on some barberries or grapes.</p>
+
+<p>Sometimes for change you may put some horse-raddish scraped, or the
+juyce of&nbsp;it.</p>
+
+
+<h5><a name="cook2rec322a" id="cook2rec322a">
+To boil a Pike in White Broth<ins class="punct" title="missing .">.&nbsp;</ins></a></h5>
+
+<p>Cut your pike in three pieces, then boil it in water, salt, and sweet
+herbs, put in the fish when the liquor boils; then take the yolks of six
+eggs, beat them with a little sack, sugar, melted butter, and some of
+the pike broth then put it on some embers to keep warm, stir it
+sometimes lest it curdle; then take up your pike, put the head and tail
+together in a clean dish, cleave the other piece in two, and take out
+the back-bone, put the one piece on one side, and the other piece on the
+other side, but blanch all, pour the broth on it, and garnish the fish
+with sippets, strow on fine ginger or sugar, wipe the edge of the dish
+round, and serve it<ins class="punct" title=", for .">.&nbsp;</ins></p>
+
+
+<h5><a name="cook2rec322b" id="cook2rec322b">
+To Boil a Pike in the French Fashion, a-la-Sauces d’Almaigne, or in the
+German Fashion<ins class="punct" title="missing .">.&nbsp;</ins></a></h5>
+
+<p>Take a pike, draw him, dress the rivet, and cut him in three pieces,
+boil him in as much wine as water, &amp; some
+<span class="pagenum">323</span>
+<span class="folionum">Z2</span>
+<!-- png352 -->
+lemon-peel, with the liquor boils put in the fish with a good handful of
+salt, and boil him up quick.</p>
+
+<p>Then have a sauce made of beaten butter, water, the slices of two or
+three lemons, the yolks of two or three eggs, and some grated nutmeg;
+the pike being boiled dish it on fine sippets, and stick it with some
+fried bread run it over with the sauce, some barberries or lemon, and
+garnish the dish with some pared and slic’t ginger, barberries, and
+lemon peel.</p>
+
+
+<h5><a name="cook2rec323a" id="cook2rec323a">
+To boil a Pike in the City Fashion.</a></h5>
+
+<p>Take a live male pike, draw him and slit the rivet, wash him clean
+from the blood, and lay him in a dish or tray, then put some salt and
+vinegar to it, (or no vinegar; but only salt<ins class="punct" title =") missing">); </ins>then set on a kettle with some water &amp; salt,
+&amp; when it boils put in the pike, boil it softly, and being boiled,
+take it off the fire, and put a little butter into the kettle to it,
+then make a sauce with beaten butter, the juyce of a lemon or two, grape
+verjuyce or wine-vinegar, dish up the pike on fine carved sippets, and
+pour on the sauce, garnish the fish with scalded parsley, large mace
+barberries, slic’t lemon, and lemon-peel, and garnish the dish with the
+same.</p>
+
+
+<h5><a name="cook2rec323b" id="cook2rec323b">
+To stew a Pike in the French Fashion.</a></h5>
+
+<p>Take a pike, splat it down the back alive, and let the liquor boil
+before you put it in, then take a large deep dish or stewing pan that
+will contain the pike, put as much claret-wine as will cover it, &amp;
+wash off the blood take out the pike, and put to the wine in the dish
+three or four slic’t onions, four blades of large mace, gross pepper,
+&amp; salt; when it boils put in the pike, cover it close, &amp; being
+stewed down, dish it up in a clean scowred dish with carved sippets
+round abound it, pour on the broth
+<span class="pagenum">324</span>
+<!-- png353 -->
+it was stewed in all over it, with the spices and onions, and put some
+slic’t lemon over all, with some lemon-peel; run it over with beaten
+butter, and garnish the dish with dry grated manchet. Thus you may also
+stew it with the scales on or off.</p>
+
+<p>Sometimes for change use horse-raddish.</p>
+
+
+<h5><a name="cook2rec324a" id="cook2rec324a">
+To stew a Pike otherways in the City Fashion.</a></h5>
+
+<p>Take a pike, splat it, and lay it in a dish, when the blood is clean
+washed out, put to it as much white-wine as will cover it, and set it a
+stewing; when it boils put in the fish, scum it, and put to it some
+large mace, whole cinamon, and some salt, being finely stewed dish it on
+sippets finely carved.</p>
+
+<p>Then thicken the broth with two or three egg yolks, some thick cream,
+sugar, and beaten butter, give it a warm and pour it on the pike, with
+some boil’d currans, and boil’d prunes laid all over it, as also mace,
+cinamon, some knots of barberries, and slic’t lemon, garnish the dish
+with the same garnish, and scrape on fine sugar.</p>
+
+<p>In this way you may do Carp, Bream, Barbel, Chevin, Rochet, Gurnet,
+Conger, Tench, Pearch, Bace, or Mullet.</p>
+
+
+<h5><a name="cook2rec324b" id="cook2rec324b">
+To hash a Pike.</a></h5>
+
+<p>Scale and bone it, then mince it with a good fresh eel, being also
+boned and flayed, put to it some sweet herbs fine stripped and minced
+small, beaten nutmeg, mace, ginger, pepper, and salt; stew it in a dish
+with a little white wine and sweet butter, being well stewed, serve it
+on fine carved sippets, and lay on some great stewed oysters, some fryed
+in batter, some green with juyce of spinage, other yellow with saffron,
+garnish the dish with them, and run it over with beaten butter.</p>
+
+
+<span class="pagenum">325</span>
+<span class="folionum">Z3</span>
+<!-- png354 -->
+<h5><a name="cook2rec325a" id="cook2rec325a">
+To souce a Pike.</a></h5>
+
+<p>Draw and wash it clean from the blood and slime, then boil it in
+water and salt, when the liquor boils put it to it, and boil it
+leisurely simmering, season it pretty savory of the salt, boil it not
+too much, nor in more water then will but just cover&nbsp;it.</p>
+
+<p>If you intend to keep it long, put as much white-wine as water, of
+both as much as will cover the fish, some wine vinegar, slic’t ginger,
+large mace, cloves, and some salt; when it boils put in the fish,
+spices, and some lemon-peel, boil it up quick but not too much; then
+take it up into a tray, and boil down the liquor to a jelly, lay some
+slic’t lemon on it, pour on the liquor, and cover it up close; when you
+serve it in jelly, dish and melt some of the jelly, and run it all over,
+garnish it with bunches of barberries and slic’t lemon.</p>
+
+<p>Or being soust and not jellied, serve it with fennil and parsley.</p>
+
+<p>When you serve it, you may lay round the dish divers Small Fishes, as
+Tench, Pearch, Gurnet, Chevin, Roach, Smelts, and run them over with
+jelly.</p>
+
+
+<h5><a name="cook2rec325b" id="cook2rec325b">
+To souce and jelly Pike, Eeel, Tench, Salmon, Conger, &amp;c.</a></h5>
+
+<p>Scale the foresaid fishes, being scal’d, cleansed and boned, season
+them with nutmeg and salt, or no spices at all, roul them up and bind
+them like brawn, being first rouled in a clean white cloth close bound
+up round it, boil them in water, white-wine, and salt, but first let the
+pan or vessel boil, put it in and scum it, then put in some large mace
+and slic’t ginger. If you will only souce them boil them not down so
+much; if to jelly them, put to them some ising-glass, and serve them in
+collars whole standing in the jelly.</p>
+
+
+<span class="pagenum">326</span>
+<!-- png355 -->
+<h5><a name="cook2rec326a" id="cook2rec326a">
+Otherways to souce and jelly the foresaid Fishes.</a></h5>
+
+<p>Make jelly of three tenches, three perches, and two carps, scale
+them, wash out the blood, and soak them in fair water three or four
+hours, leave no fat on them, then put them in a large pipkin with as
+much fair spring water as will cover them, or as many pints as pound of
+fish, put to it some ising-glass, and boil it close covered till two
+parts and a half be wasted; then take it off and strain it, let it cool,
+and being cold <ins class="correction" title="text reads ‘take take’">take</ins> off the fat on the top, pare the bottom, and put the
+jelly into three pipkins, put three quarts of white-wine to them, and a
+pound and a half of double refined sugar into each pipkin; then to make
+one red put a quarter of an ounce of whole cinamon, two races of ginger,
+two nutmegs, two or three cloves, and a little piece of turnsole dry’d,
+the dust rubbed out and steep’d in some claret-wine, put some of the
+wine into the jelly.</p>
+
+<p>To make another yellow, put a little saffron-water, nutmeg, as much
+cinamon as to the red jelly, and a race of ginger sliced.</p>
+
+<p>To the white put three blades of large mace, a&nbsp;race of ginger
+slic’t, then set the jelly on the fire till it be melted, then have
+fiveteen whites of eggs beaten, and four pound and a half of refined
+sugar, beat amongst the eggs, being first beaten to fine powder; then
+divide the sugar and eggs equally into the three foresaid pipkins, stir
+it amongst the sugar very well, set them on the fire to stew, but not to
+boil up till you are ready to run it; let each pipkin cool a little
+before you run it, put a rosemary branch in each bag, and wet the top of
+your bags, wring them before you run them, and being run, put some into
+orange rinds, some into scollop shells, or lemon rindes in halves, some
+into egg shells or muscle shells, or in moulds for Jellies. Or you
+<span class="pagenum">327</span>
+<span class="folionum">Z4</span>
+<!-- png356 -->
+may make four colours, and mix some of the jelly with almonds-milk.</p>
+
+<p>You may dish the foresaid jellies on a pie-plate on a great dish in
+four quarters, and in the middle a lemon finely carved or cut into
+branches, hung with jellies, and orange peels, and almond jellies round
+about; then lay on a quarter of the white jelly on one quarter of the
+plate, another of red, and another of amber-jelly, the other whiter on
+another quarter, and about the outside of the plate of all the colours
+one by another in the rindes of oranges and lemons, and for the
+quarters, four scollop shells of four several colours, and dish it as
+the former.</p>
+
+
+<h5><a name="cook2rec327a" id="cook2rec327a">
+Pike Jelly otherways.</a></h5>
+
+<p>Take a good large pike, draw it, wash out the blood, and cut it in
+pieces, then boil it in a gallon or 6 quarts of fair spring water, with
+half a pound of ising-glass close covered, being first clean scum’d,
+boil it on a soft fire till half be wasted; then strain the stock or
+broth into a clean bason or earthen pan, and being cold pare the bottom
+and top from the fat and dregs, put it in a pipkin and set it over the
+fire, melt it, and put it to the juyce of eight or nine lemons,
+a&nbsp;quart of white-wine, a&nbsp;race of ginger pared and slic’t,
+three or four blades of large mace, as much whole cinamon, and a grain
+of musk and ambergriese tied up in a fine clean clout, then beat fifteen
+whites of eggs, and put to them in a bason four pound of double refined
+sugar first beaten to fine powder, stir it with the eggs with a rouling
+pin, and then put it among the jelly in the pipkin, stir them well
+together, and set it a stewing on a soft charcoal fire, let it stew
+there, but not boil up but one warm at least, let it stew an hour, then
+take it off and let it cool a little, run it through your jelly-bag, put
+a sprig of rosemary
+<span class="pagenum">328</span>
+<!-- png357 -->
+in the bottom of the bag, and being run, cast it into moulds. Amongst
+some of it put some almond milk or make it in other colours as
+aforesaid.</p>
+
+
+<h5><a name="cook2rec328a" id="cook2rec328a">
+To make White Jelly of two Pikes.</a></h5>
+
+<p>Take two good handsome pikes, scale and draw them, and wash them
+clean from the blood, then put to them six quarts of good white-wine,
+and an ounce of ising-glass, boil them in a good large pipkin to a
+jelly, being clean scummed, then strain it and blow off the fat.</p>
+
+<p>Then take a quart of sweet cream, a quart of the jelly, a&nbsp;pound
+and a half of double refined sugar fine beaten, and a quarter of a pint
+of rose-water, put all together in a clean bason, and give them a warm
+on the fire, with half an ounce of fine searsed ginger, then set it a
+cooling, dish it into dice-work, or cast it into moulds and some other
+coloured Jellies. Or in place of cream put in almond-milk.</p>
+
+
+<h5><a name="cook2rec328b" id="cook2rec328b">
+To roast a Pike.</a></h5>
+
+<p>Take a pike, scour off the slime, and take out the entrails, lard the
+back with pickled herrings, (you must have a sharp bodkin to make the
+holes to lard it) then take some great oysters and claret-wine, season
+the oysters with pepper and nutmeg, stuff the belly with oysters, and
+intermix the stuffing with rosemary, tyme, winter savory, sweet
+marjoram, a&nbsp;little onion, and garlick, sow these in the belly of
+the pike; then prepare two sticks about the breadth of a lath, (these
+two sticks and the spit must be as broad as the pike being tied on the
+spit) tie the pike on winding packthred about it, tye also along the
+side of the pike which is not defended by the spit and the laths,
+rosemary, and bays, baste the pike with butter and claret wine with some
+anchoves dissolved in it; when the pike is wasted or roasted,
+<span class="pagenum">329</span>
+<!-- png358 -->
+take it off, rip up the belly, and take out the whole herbs quite away,
+boil up the gravy, dish the pike, put the wine to it, and some beaten
+butter.</p>
+
+
+<h5><a name="cook2rec329a" id="cook2rec329a">
+To fry Pikes.</a></h5>
+
+<p>Draw them, wash off the slime and the blood clean, wipe them dry with
+a clean cloth, flour them, and fry them in clarifi’d butter, being fried
+crisp and stiff, make sauce with beaten butter, slic’t lemon, nutmeg,
+and salt, beaten up thick with a little fried parsley.</p>
+
+<p>Or with beaten butter, nutmeg, a little claret, salt, and slic’t
+orange.</p>
+
+<p>Otherways, oyster-liquor, a little claret, beaten butter, slic’t
+orange, and nutmeg, rub the dish with a clove of garlick, give the sauce
+a warm, and garnish the fish with slic’t lemon or orange and barberries.
+Small pikes are best to fry.</p>
+
+
+<h5><a name="cook2rec329b" id="cook2rec329b">
+To fry a Pike otherways.</a></h5>
+
+<p>The pike being scalded and splatted, hack the white or inside with a
+knife, and it will be ribbed, then fry it brown and crisp in clarified
+butter, being fried, take it up, drain all the butter from it, and wipe
+the pan clean, then put it again into the pan with claret, slic’t
+ginger, nutmeg, an anchove, salt, and saffron beat, fry it till it half
+be consumed, then put in a piece of butter, shake it well together with
+a minced lemon or slic’t orange, and dish it, garnish it with lemon, and
+rub the dish with a clove of garlick.</p>
+
+
+<h5><a name="cook2rec329c" id="cook2rec329c">
+To broil a Pike.</a></h5>
+
+<p>Take a pike, draw it &amp; scale it, broil it whole, splat it or
+scotch it with your knife, wash out the blood clean, and lay it on a
+clean cloth, salt it, and heat the gridiron very hot, broil it on a soft
+fire, baste it with butter, and turn it often; being finely broil’d,
+serve it in a dish with
+<span class="pagenum">330</span>
+<!-- png359 -->
+beaten butter, and wine-vinegar, or juyce of lemons or oranges, and
+garnish the fish with slices of oranges or lemons, and bunches of
+rosemary.</p>
+
+
+<h5><a name="cook2rec330a" id="cook2rec330a">
+Otherways.</a></h5>
+
+<p>Take a pike, as abovesaid, being drawn, wash it clean, dry it, and
+put it in a dish with some good sallet oyl, wine vinegar, and salt,
+there let it steep the space of half an hour, then broil it on a soft
+fire, turn it and baste it often with some fine streight sprigs of
+rosemary, parsley, and tyme, baste it out of the dish where the oyl and
+vinegar is; then the pike being finely broil’d, dish it in a clean dish,
+put the same basting to it being warmed on the coals, lay the herbs
+round the dish, with some orange or lemon slices.</p>
+
+
+<h5><a name="cook2rec330b" id="cook2rec330b">
+To broil Mackarel or Horn kegg.</a></h5>
+
+<p>Draw the Mackarel at the gills, and wash them, then dry them, and
+salt and broil them with mints, and green fennil on a soft fire, and
+baste them with butter, or oyl and vinegar, and being finely broil’d,
+serve them with beaten butter and vinegar, or oyl and vinegar, with
+rosemary, time, and parsley; or other sauce, beaten butter, and slices
+of lemon or orange.</p>
+
+
+<h5><a name="cook2rec330c" id="cook2rec330c">
+To broil Herrings, Pilchards, or Sprats.</a></h5>
+
+<p>Gill them, wash and dry them, salt and baste them with butter, broil
+them on a soft fire, and being broi’ld serve them with beaten butter,
+mustard, and pepper, or beaten butter and lemon; other sauce, take the
+heads and bruise them in a dish with beer and salt, put <ins class ="correction" title="text reads ‘the the’">the</ins> clearest to the
+herrings.</p>
+
+
+<h5><a name="cook2rec330d" id="cook2rec330d">
+To bake Pikes.</a></h5>
+
+<p>Bake your pikes as you do carp, as you may see in the foregoing
+Section<ins class="punct" title=". for ,">,&nbsp;</ins>only remember
+that small pikes are best to bake.</p>
+
+<span class="pagenum">331</span>
+<!-- png360 -->
+<hr class="above" />
+
+<h3><a name="cook2secXV" id="cook2secXV">
+Section XV.</a></h3>
+
+<h3 class="fish">OR,</h3>
+
+<h3 class="fish">
+The Third Section for dressing of <i>FISH</i>.</h3>
+
+<h3 class="subhead fish">
+The most excellent ways of Dressing<br/>
+Salmon, Bace, or Mullet.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook2rec331a" id="cook2rec331a">
+To Calver Salmon to be eaten hot or cold.</a></h5>
+
+<p><span class="firstletter">C</span>Hine it, and cut each side into
+two or three peices according to the bigness, wipe it clean from the
+blood and not wash it; then have as much wine and water as you imagine
+will cover it, make the liquor boil, and put in a good handful of salt;
+when the liquor boils put in the salmon, and boil it up quick with a
+quart of white-wine vinegar, keep up the fire stiff to the last, and
+being througly boil’d, which will be in the space of half an hour or
+less, then take it off the fire and let it cool, take it up into broad
+bottomed earthen pans, and being quite cold, which will be in a day,
+a&nbsp;night, or twelve hours, then put in the liquor to it, and so
+keep&nbsp;it.</p>
+
+<p>Some will boil in the liquor some rosemary bound up in a bundle hard,
+two or three cloves, two races of slic’t ginger, three or four blades of
+large mace, and a lemon peel. Others will boil it in beer only.</p>
+
+<p>Or you may serve it being hot, and dish it on sippets in a clean
+scowred dish; dish it round the dish or in pieces
+<span class="pagenum">332</span>
+<!-- png361 -->
+and garnish it with slic’t ginger, large mace, a&nbsp;clove or two,
+gooseberries, grapes, barberries, slic’t lemon, fryed parsley,
+ellicksaders, sage, or spinage fried.</p>
+
+<p>To make sauce for the foresaid salmon, beat some butter up thick with
+a little fair water, put 2 or three yolks of eggs dissolved into it,
+with a little of the liquor, grated nutmeg, and some slic’t lemon, pour
+it on the salmon, and garnish the dish with fine searsed manchet,
+barberries, slic’t lemon, and some spices, and fryed greens as
+aforesaid.</p>
+
+
+<h5><a name="cook2rec332a" id="cook2rec332a">
+To stew a small Salmon, Salmon Peal, or Trout.</a></h5>
+
+<p>Take a salmon, draw it, scotch the back, and boil it whole in a
+stew-pan with white-wine, (or in pieces) put to it also some whole
+cloves, large mace, slic’t ginger, a&nbsp;bay-leaf or two, a&nbsp;bundle
+of sweet herbs well and hard bound up, some whole pepper, salt, some
+butter, and vinegar, and an orange in halves; stew all together, and
+being well stewed, dish them in a clean scowred dish with carved
+sippets, lay on the spices and slic’t lemon, and run it over with beaten
+butter, and some of the gravy it was stewed in; garnish the dish with
+some fine searsed manchet or searsed ginger.</p>
+
+
+<h5><a name="cook2rec332b" id="cook2rec332b">
+Otherways a most excellent way to stew Salmon.</a></h5>
+
+<p>Take a rand or jole of salmon, fry it whole raw, and being fryed,
+stew it in a dish on a chaffing dish of coals, with some claret-wine,
+large mace, slic’t nutmeg, salt, wine-vinegar, slic’t orange, and some
+sweet butter; being stewed and the sauce thick, dish it on sippets, lay
+the spices on it, and some slices of oranges, garnish the dish with some
+stale manchet finely searsed and strewed over all.</p>
+
+
+<span class="pagenum">333</span>
+<!-- png362 -->
+<h5><a name="cook2rec333a" id="cook2rec333a">
+To pickle Salmon to keep all the year.</a></h5>
+
+<p>Take a Salmon, cut it in six round pieces, then broil it in
+white-wine, vinegar, and a little water, three parts wine and vinegar,
+and one of water; let the liquor boil before you put in the salmon, and
+boil it a quarter of an hour; then take it out of the liquor, drain it
+very well, and take rosemary sprigs, bay-leaves, cloves, mace, and gross
+pepper, a&nbsp;good quantity of each, boil them in two quarts of
+white-wine, and two quarts of white-wine vinegar, boil it well, then
+take the salmon being quite cold, and rub it with pepper, and salt, pack
+it in a vessel that will but just contain it, lay a layer of salmon and
+a layer of spice that is boil’d in the liquor; but let the liquor and
+spice be very cold before you put it to it; the salmon being close
+packed put in the liquor, and once in half a year, or as it grows dry,
+put some white-wine or sack to it, it will keep above a year; put some
+lemon-peel into the pickle, let the salmon be new taken if possible.</p>
+
+
+<h5><a name="cook2rec333b" id="cook2rec333b">
+An excellent way to dress Salmon, or other Fish.</a></h5>
+
+<p>Take a piece of fresh salmon, wash it clean in a little wine-vinegar,
+and let it lye a little in it in a broad pipkin with a cover, put to it
+six spoonfuls of water, four of vinegar, as much of white-wine, some
+salt, a&nbsp;bundle of sweet herbs, a&nbsp;few whole cloves,
+a&nbsp;little large mace, and a little stick of cinamon, close up the
+pipkin with paste, and set it in a kettle of seething water, there let
+it stew three hours; thus you may do carps, trouts, or eels, and alter
+<ins class="correction" title="text reads ‘the the’">the</ins> taste
+at <ins class="correction" title="text reads ‘you’">your</ins>
+pleasure.</p>
+
+
+<h5><a name="cook2rec333c" id="cook2rec333c">
+To hash Salmon.</a></h5>
+
+<p>Take salmon and set it in warm water, take off the skin, and mince a
+jole, rand, or tail with some fresh eel;
+<span class="pagenum">334</span>
+<!-- png363 -->
+being finely minced season it with beaten cloves, mace, salt, pepper,
+and some sweet herbs; stew it in a broad mouthed pipkin with some claret
+wine, gooseberries, barberries, or grapes, and some blanched chesnuts;
+being finely stewed serve it on sippets about it, and run it over with
+beaten butter, garnish the dish with stale grated manchet searsed, some
+fryed oysters in batter, cockles, or prawns; sometimes for variety use
+pistaches, asparagus boil’d and cut an inch long, or boil’d artichocks,
+and cut as big as a chesnut, some stewed oysters, or oyster-liquor, and
+some horse-raddish scraped, or some of the juyce; and rub the bottom of
+the dish wherein you serve it with a clove of garlick.</p>
+
+
+<h5><a name="cook2rec334a" id="cook2rec334a">
+To dress Salmon in Stoffado.</a></h5>
+
+<p>Take a whole rand or jole, scale it, and put it in an earthen
+stew-pan, put to it some claret, or white-wine, some wine-vinegar,
+a&nbsp;few whole cloves, large mace, gross pepper, a&nbsp;little slic’t
+ginger, salt, and four or five cloves of garlick, then have three or
+four streight sprigs of rosemary as much of time, and sweet marjoram,
+two or 3 bay leaves and parsley bound up into a bundle hard, and a
+quarter of a pound of good sweet butter, close up the earthen pot with
+course paste, bake it in an oven, &amp; serve it on sippets of French
+bread, with some of the liquor and spices on it, run it over with beaten
+butter and barberries, lay some of the herbs on it, slic’t lemon and
+lemon-peel.</p>
+
+
+<h5><a name="cook2rec334b" id="cook2rec334b">
+To marinate Salmon to be eaten hot or cold.</a></h5>
+
+<p>Take a Salmon, cut it into joles and rands, &amp; fry them in good
+sweet sallet oyl or clarified butter, then set them by in a charger, and
+have some white or claret-wine, &amp; wine vinegar as much as will cover
+it, put the wine &amp; vinegar into a pipkin with all maner of sweet
+herbs bound up in a bundle as rosemary, time, sweet marjoram, parsly
+<span class="pagenum">335</span>
+<!-- png364 -->
+winter-savory, bay-leaves, sorrel, and sage, as much of one as the
+other, large mace, slic’t ginger, gross pepper, slic’t nutmeg, whole
+cloves, and salt; being well boil’d together, pour it on the fish,
+spices and all, being cold, then lay on slic’t lemons, and lemon-peel,
+and cover it up close; so keep it for present spending, and serve it hot
+or cold with the same liquor it is soust in, with the spices, herbs, and
+lemons on&nbsp;it.</p>
+
+<p>If to keep long, pack it up in a vessel that will but just hold it,
+put to it no lemons nor herbs, only bay-leaves; if it be well packed, it
+will keep as long as sturgeon, but then it must not be splatted, but cut
+round ways through chine and all.</p>
+
+
+<h5><a name="cook2rec335a" id="cook2rec335a">
+To boil Salmon in stewed Broth.</a></h5>
+
+<p>Take a jole, chine, or rand, put it in a stew-pan or large pipkin
+with as much claret wine and water as will cover it, some raisins of the
+sun, prunes, currans, large mace, cloves, whole cinamon, slic’t ginger,
+and salt, set it a stewing over a soft fire, and when it boils put in
+some thickning of strain’d bread, or flour, strain’d with some prunes
+being finely stewed, dish it up on sippets in a clean scowred dish, put
+a little sugar in the broth, the fruit on and some slic’t lemon.</p>
+
+
+<h5><a name="cook2rec335b" id="cook2rec335b">
+To fry Salmon.</a></h5>
+
+<p>Take a jole, rand, or chine, or cut it round through chine and all
+half an inch thick, or in square pieces fry it in clarified butter;
+being stiff &amp; crisp fryed, make sauce with two or three spoonfuls of
+claret-wine, some sweet butter, grated nutmeg, some slices of orange,
+wine-vinegar, and some oyster-liquor; stew them all together, and dish
+the salmon, pour on the sauce, and lay on some fresh slices of oranges
+and fryed parsley, ellicksander, sage-leaves
+<span class="pagenum">336</span>
+<!-- png365 -->
+fryed in batter, pippins sliced and fryed, or clary fryed in butter, or
+yolks of eggs, and quarters of oranges and lemons round the dish sides,
+with some fryed greens in halves or quarters.</p>
+
+
+<h5><a name="cook2rec336a" id="cook2rec336a">
+To roast a Salmon according to this Form.</a></h5>
+
+<p class="illustration">
+<img src="images/fish1.png" width="285" height="99"
+alt="fish" />
+</p>
+
+<p>Take a salmon, draw it at the gills, and put in some sweet herbs in
+his belly whole; the salmon being scalded and the slime wip’t off, lard
+it with pickled herrings, or a fat salt eel, fill his belly with some
+great oysters stewed, and some nutmeg; let the herbs be tyme, rosemary,
+winter savory, sweet marjoram, a&nbsp;little onion and garlick, put them
+in the belly of the salmon, baste it with butter, and set it in an oven
+in a latten dripping-pan, lay it on sticks and baste it with butter,
+draw it, turn it, and put some claret wine in the pan under it, let the
+gravy drip into it, baste it out of the pan with rosemary and bayes, and
+put some anchoves into the wine also, with some pepper and nutmeg; then
+take the gravy and clear off the fat, boil it up, and beat it thick with
+butter; then put the fish in a large dish, pour the sauce on it, and rip
+up his belly, take out some of the oysters, and put them in the sauce,
+and take away the herbs.</p>
+
+
+<span class="pagenum">337</span>
+<span class="folionum">Aa</span>
+<!-- png366 -->
+<h5><a name="cook2rec337a" id="cook2rec337a">
+Otherways.</a></h5>
+
+<p>Take a rand or jole, cut it into four pieces, and season it with a
+little nutmeg and salt, stick a few cloves, and put it on a small spit,
+put between it some bay-leaves, and stick it with little sprigs of
+rosemary, roast it and baste it with butter, save the gravy, with some
+wine-vinegar, sweet butter, and some slices of orange; the meat being
+rosted, dish it, and pour on the sauce.</p>
+
+
+<h5><a name="cook2rec337b" id="cook2rec337b">
+To broil or toast Salmon.</a></h5>
+
+<p>Take a whole salmon, a jole, rand, chine, or slices cut round it the
+thickness of an inch, steep these in wine-vinegar, good sweet sallet oyl
+and salt, broil them on a soft fire, and baste them with the same sauce
+they were steeped in, with some streight sprigs of rosemary, sweet
+marjoram, tyme, and parsley: the fish being broil’d, boil up the gravy
+and oyster-liquor, dish up the fish, pour on the sauce, and lay the
+herbs about&nbsp;it.</p>
+
+
+<h5><a name="cook2rec337c" id="cook2rec337c">
+To broil or roast a Salmon in Stoffado.</a></h5>
+
+<p>Take a jole, rand, or chine, and steep it in claret-wine,
+wine-vinegar, white-wine, large mace, whole cloves, two or three cloves
+of garlick, slic’t ginger, gross pepper and salt; being steeped about
+two hours, broil it on a soft fire, and baste it with butter, or very
+good sallet oyl, sprigs of rosemary, tyme, parsley, sweet marjoram, and
+some two or three bay-leaves, being broiled, serve it with the sauce it
+was steeped in, with a little oyster-liquor put to it, dish the fish,
+warm the sauce it was stewed in, and pour it on the fish either in
+butter or oyl, lay the spices and herbs about it; and in this way you
+may roast it, cut the jole, or rand in six pieces if it be large, and
+spit it with bayes and rosemary between, and save the gravy for
+sauce.</p>
+
+
+<span class="pagenum">338</span>
+<!-- png367 -->
+<h5><a name="cook2rec338a" id="cook2rec338a">
+Sauces for roast or boil’d Salmon.</a></h5>
+
+<p>Take the gravy of the salmon, or oyster liquor, beat it up thick with
+beaten butter, claret wine, nutmeg, and some slices of orange.</p>
+
+<p>Otherways, with gravy of the salmon, butter, juyce of orange or
+lemon, sugar, and cinamon, beat up the sauce with the butter pretty
+thick, dish up the salmon, pour on the sauce, and lay it on slices of
+lemon.</p>
+
+<p>Or beaten butter, with slices of orange or lemon, or the juyce of
+them, or grape verjuyce and nutmeg.</p>
+
+<p>Otherways, the gravy of the salmon, two or three anchoves dissolved
+in it, grated nutmeg, and grated bread beat up thick with butter, the
+yolk of an egg and slices of oranges, or the juyce of&nbsp;it.</p>
+
+
+<h5><a name="cook2rec338b" id="cook2rec338b">
+To bake Salmon.</a></h5>
+
+<p class="illustration">
+<img src="images/fishpot.png" width="195" height="94"
+alt="fish-shaped pot" />
+</p>
+
+<p>Take a salmon being new, <ins class="punct" title="text reads ‘scale, it ’">scale it, </ins>draw it, and wipe it dry, scrape out the
+blood from the back-bone, scotch it on the back and side, then season it
+with pepper, nutmeg, and salt; the pie being made, put butter in the
+bottom of it, a&nbsp;few whole cloves, and some of the seasoning, lay on
+the salmon, and put some whole cloves on it, some slic’t nutmeg, and
+butter, close it up and baste it over with eggs, or saffron water, being
+baked fill it up with clarified butter.</p>
+
+<span class="pagenum">339</span>
+<span class="folionum">Aa2</span>
+<!-- png368 -->
+<p>Or you may flay the salmon, and season as aforesaid with the same
+spices, and not scotch it but lay on the skin again, and lard it with
+Eels.</p>
+
+<p>For the past only boiling liquor, with three gallons of fine or
+course flour made up very stiff.</p>
+
+
+<h5><a name="cook2rec339a" id="cook2rec339a">
+To make minced Pies of Salmon.</a></h5>
+
+<p>Mince a rand of fresh salmon very small, with a good fresh water eel
+being flayed and boned; then mince, some violet leaves, sorrel,
+strawberry-leaves, parsley, sage, savory, marjoram, and time, mingle all
+together with the meat currans, cinamon, nutmeg, pepper, salt, sugar,
+caraways; rose-water, white-wine, and some minced orangado, put some
+butter in the bottom of the pies, fill them, and being baked ice them,
+and scrape on sugar; Make them according to these forms.</p>
+
+<p class="illustration">
+<img src="images/pot4.png" width="93" height="62"
+alt="pot" />
+<img src="images/potstack.png" width="106" height="85"
+alt="stack of pots" />
+<img src="images/squarepot1.png" width="133" height="95"
+alt="pot" />
+</p>
+
+
+<h5><a name="cook2rec339b" id="cook2rec339b">
+To make Chewits of Salmon.</a></h5>
+
+<p>Mince a rand of salmon with a good fresh water eel, being boned,
+flayed, and seasoned with pepper, salt, nutmeg cinamon, beaten ginger,
+caraway-seed, rose-water, butter, verjuyce, sugar, and orange-peel
+minced mingle all together with some slic’t dates, and currans, put
+butter in the bottom, fill the pies, close them up, bake them, and ice
+them.</p>
+
+
+<span class="pagenum">340</span>
+<!-- png369 -->
+<h5><a name="cook2rec340a" id="cook2rec340a">
+To make a Lumber Pye of Salmon.</a></h5>
+
+<p>Mince a rand, jole, or tail with a good fat fresh eel seasoned in all
+points as beforesaid, put five or six yolks of eggs to it with one or
+two whites, make it into balls or rouls, with some hard eggs in
+quarters, put some butter in the pye, lay on the rouls, and on them
+large mace, dates in halves, slic’t lemon, grapes, or barberries, &amp;
+butter, close it up, bake it, and ice it; being baked, cut up the cover,
+fry some sage-leaves in batter, in clarified butter, and stick them in
+the rouls, cut the cover, and lay it on the plate about the pie, or
+mingle it with an eel cut into dice work, liquor it with verjuyce,
+sugar, and butter.</p>
+
+
+<h5><a name="cook2rec340b" id="cook2rec340b">
+To boil Bace, Mullet, Gurnet, Rochet, Wivers, &amp;c.</a></h5>
+
+<p>Take a mullet, draw it, wash it, and boil it in fair water and salt,
+with the scales on, either splatted or whole, but first let the liquor
+boil, being finely boiled, dish it upon a clean scowred dish, put carved
+sippets round about it, and lay the white side uppermost, garnish it
+with slic’t lemon, large mace, lemon-peel, and barberries, then make a
+lear or sauce with beaten butter, a&nbsp;little water, slices of lemon,
+juyce of grapes or orange, strained with the yolks of two or three
+eggs.</p>
+
+
+<h5><a name="cook2rec340c" id="cook2rec340c">
+To souce Mullets or Bace.</a></h5>
+
+<p>Draw them &amp; boil them with the scales, but first wash them clean,
+&amp; lay them in a dish with some salt, cast upon them some slic’t
+ginger, &amp; large mace, put some wine vinegar to them, and two or
+three cloves; then set on the fire a kettle with as much wine as water,
+when the pan boils put in the fish and some salt; boil it with a soft
+fire, &amp; being finely boiled and whole, take them up with a false
+bottom and 2 wires all together. If you will jelly
+<span class="pagenum">341</span>
+<span class="folionum">Aa3</span>
+<!-- png370 -->
+them, boil down the liquor to a jelly with a piece of ising-glass; being
+boil’d to a jelly, pour it on the fish, spices and all into an earthen
+flat bottomed pan, cover it up close, and when you dish the fish, serve
+it with some of the jelly on it, garnish the dish with slic’t ginger and
+mace, and serve with it in saucers wine vinegar, minc’t fennil and
+slic’t ginger; garnish the dish with green fennil and flowers, and
+parsley on the fish.</p>
+
+
+<h5><a name="cook2rec341a" id="cook2rec341a">
+To marinate Mullets or Bace.</a></h5>
+
+<p>Scale the mullets, draw them, and scrape off the slime, wash &amp;
+dry them with a clean cloth, flour them and fry them in the best sallet
+oyl you can get, fry them in a frying pan or in a preserving pan, but
+first before you put in the fish to fry, make the oyl very hot, fry them
+not too much, but crisp and stiff; being clear, white, and fine fryed,
+lay them by in an earthen pan or charger till they be all fry’d, lay
+them in a large flat bottom’d pan that they may lie by one another, and
+upon one another at length, and pack them close; then make pickle for
+them with as much wine vinegar as will cover them the breadth of a
+finger, boil in it a pipkin with salt, bay-leaves, sprigs or tops of
+rosemary, sweet marjoram, time, savory, and parsley, a&nbsp;quarter of a
+handful of each, and whole pepper; give these things a warm or two on
+the fire, pour it on the fish, and cover it close hot; then slice 3 or 4
+lemons being par’d, save the peels, and put them to the fish, strow the
+slices of lemon over the fish with the peels, and keep them close
+covered for your use. If this fish were barrel’d up, it would keep as
+long as sturgeon, put half wine vinegar, and half white-wine, the liquor
+not boil’d, nor no herbs in the liquor, but fry’d bay-leaves, slic’t
+nutmegs, whole cloves, large mace, whole pepper, and slic’t ginger; pack
+the fishes close, and once a month turn the head of the vessel
+<span class="pagenum">342</span>
+<!-- png371 -->
+downward; will keep half a year without barrelling.</p>
+
+<p>Marinate these fishes following as the mullet; <i>viz</i>, Bace,
+Soals, Plaice, Flounders, Dabs, Pike, Carp, Bream, Pearch, Tench,
+Wivers, Trouts, Smelts, Gudgeons, Mackarel, Turbut, Holly-bur, Gurnet,
+Roachet, Conger, Oysters, Scollops, Cockles, Lobsters, Prawns, Crawfish,
+Muscles, Snails, Mushrooms, Welks, Frogs.</p>
+
+
+<h5><a name="cook2rec342a" id="cook2rec342a">
+To marinate Bace, Mullet, Gurnet, or Rochet otherways.</a></h5>
+
+<p>Take a gallon of vinegar, a quart of fair water, a&nbsp;good handful
+of bay-leaves, as much of rosemary, and a quarter of a pound of pepper
+beaten, put these together, and let them boil softly, season it with a
+little salt, then fry your fish in special good sallet oyl, being well
+clarifi’d, the fish being fryed put them in an earthen vessel or barrel,
+lay the bay-leaves, and rosemary between every layer of the fish, and
+pour the broth upon it, when it is cold close up the vessel; thus you
+may use it to serve hot or cold, and when you dish it to serve, garnish
+it with slic’t lemon, the peel and barberries.</p>
+
+
+<h5><a name="cook2rec342b" id="cook2rec342b">
+To broil Mullet, Bace, or Bream.</a></h5>
+
+<p>Take a mullet; draw it, and wash it clean, broil it with the scales
+on, or without scales, and lay it in a dish with some good sallet oyl,
+wine vinegar, salt, some sprigs of rosemary, time, and parsley, then
+heat the gridiron, and lay on the fish, broil it on a soft fire, on the
+embers, and baste it with the sauce it was steep’d in, being broiled
+serve it in a clean warm dish with the sauce it was steeped in, the
+herbs on it, and about the dish, cast on salt, and so serve it with
+slices of orange, lemon, or barberries.</p>
+
+<p>Or broil it in butter and vinegar with herbs as above-said, and make
+sauce with beaten butter and vinegar.</p>
+
+<p>Or beaten butter and juyce of lemon and orange.</p>
+
+<span class="pagenum">343</span>
+<span class="folionum">Aa4</span>
+<!-- png372 -->
+<p>Sometimes for change, with grape verjuyce, juyce of sorrel, beaten
+butter and the herbs.</p>
+
+
+<h5><a name="cook2rec343a" id="cook2rec343a">
+To fry Mullets.</a></h5>
+
+<p>Scale, draw, and scotch them, wash them clean, wipe them dry and
+flour them, fry them in clarified butter, and being fried, put them in a
+dish, put to them some claret wine, slic’t ginger, grated nutmeg, an
+anchove, salt, and some sweet butter beat up thick, give the fish a warm
+with a minced lemon, and dish it, but first rub the dish with a clove of
+garlick.</p>
+
+<p>The least Mullets are the best to fry.</p>
+
+
+<h5><a name="cook2rec343b" id="cook2rec343b">
+To bake a Mullet or Bace.</a></h5>
+
+<p>Scale, garbidge, wash and dry the Mullet very well, then lard it with
+a salt eel, season it, and make a pudding for it with grated bread,
+sweet herbs, and some fresh eel minced, put also the yolks of hard eggs,
+an anchove wash’d &amp; minc’d very small, some nutmeg, &amp; salt, fill
+the belly or not fill it at all, but cut it into quarters or three of a
+side, and season them with nutmeg, ginger, and pepper, lay them in your
+pie, and make balls and lay them upon the pieces of Mullet, then put on
+some capers, prawns, or cockles, yolks of eggs minced, butter, large
+mace, and barberries, close it up, and being bak’d cut up the lid, and
+stick it full of cuts of paste, lozenges, or other pretty garnish, fill
+it up with beaten butter, and garnish it with slic’t lemon.</p>
+
+<p>Or you may bake it in a patty pan with better paste <ins class ="correction" title="text reads ‘that’">than</ins> that which is made
+for pyes.</p>
+
+<p>This is a very good way for tench or bream.</p>
+
+<span class="pagenum">344</span>
+<!-- png373 -->
+<hr class="above" />
+
+<h3><a name="cook2secXVI" id="cook2secXVI">
+Section XVI.</a></h3>
+
+<h3 class="fish">OR,</h3>
+
+<h3 class="fish">
+The fourth Section for dressing of <i>FISH</i>.</h3>
+
+<h3 class="subhead fish">
+Shewing the exactest ways of dressing Turbut, Plaice, Flounders, and
+Lampry.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook2rec344a" id="cook2rec344a">
+To boil Turbut to eat hot.</a></h5>
+
+<p><span class="firstletter">D</span>Raw and wash them clean, then
+boil them in white wine and water, as much of the one as of the other
+with some large mace, a&nbsp;few cloves, salt, slic’t ginger,
+a&nbsp;bundle of time and rosemary fast bound up; when the pan boils put
+in the fish, scum it as it boils, and being half boil’d, put in some
+lemon-peel; being through boiled, serve it in this broth, with the
+spices, herbs, and slic’t lemon on it; or dish it on sippets with the
+foresaid garnish, and serve it with beaten butter.</p>
+
+
+<h5><a name="cook2rec344b" id="cook2rec344b">
+Turbut otherways calvered.</a></h5>
+
+<p>Draw the turbut, wash it clean, and boil it in half wine and half
+water, salt, and vinegar; when the pan boils put in the fish, with some
+slic’t onions, large mace, a&nbsp;clove or two, some slic’t ginger,
+whole pepper, and a bundle of sweet herbs, as time, rosemary, and a
+bay-leaf or two; scotch the fish on the white side very thick overthwart
+only one way, before you put it a boiling; being half boiled,
+<span class="pagenum">345</span>
+<!-- png374 -->
+put in some lemon or orange peel; and being through boil’d, serve it
+with the spices, herbs, some of the liquor, onions, and slic’t
+lemon.</p>
+
+<p>Or serve it with beaten butter, slic’t lemon, herbs, spices, onions
+and barberries. Thus also you may dress holyburt.</p>
+
+
+<h5><a name="cook2rec345a" id="cook2rec345a">
+To boil Turbut or Holyburt otherways.</a></h5>
+
+<p>Boil it in fair water and salt, being drawn and washed clean, when
+the pan boils put in the fish and scum it; being well boil’d dish it,
+and pour on it some stew’d oysters and slic’t lemon; run it over with
+beaten butter beat up thick with juyce of oranges, pour it over all,
+then cut sippets, and stick it with fryed bread.</p>
+
+
+<h5><a name="cook2rec345b" id="cook2rec345b">
+Otherways.</a></h5>
+
+<p>Serve them with beaten butter, vinegar, and barberries, and sippets
+about the dish.</p>
+
+
+<h5><a name="cook2rec345c" id="cook2rec345c">
+To souce Turbut or Holyburt otherways.</a></h5>
+
+<p>Take and draw the fish, wash it clean from the blood and slime, and
+when the pan boils put in the fish in fair water and salt, boil it very
+leisurely, scum it, and season it pretty savory of the salt, boil it
+well with no more water then will cover it. If you intend to keep it
+long, boil it in as much water as white-wine, some wine vinegar, slic’t
+ginger, large mace, two or three cloves, and some lemon-peel; being
+boil’d and cold, put in a slic’t lemon or two, take up the fish, and
+keep it in an earthen pan close covered, boil these fishes in no more
+liquor than will cover them, boil them on a soft fire simering.</p>
+
+
+<h5><a name="cook2rec345d" id="cook2rec345d">
+To stew Turbut or Holyburt.</a></h5>
+
+<p>Take it and cut it in slices, then fry it, and being half fryed put
+it in a stew-pan or deep dish, then put to it
+<span class="pagenum">346</span>
+<!-- png375 -->
+some claret, grated nutmeg, three or four slices of an orange,
+a&nbsp;little wine-vinegar, and sweet butter, stew it well, dish it, and
+run it over with beaten butter, slic’t lemon or orange, and orange or
+lemon-peel.</p>
+
+
+<h5><a name="cook2rec346a" id="cook2rec346a">
+To fry Turburt or Hollyburt.</a></h5>
+
+<p>Cut the fish into thin slices, hack it with the knife, and it will be
+ribbid, then fry it almost brown with butter, take it up, draining all
+the butter from it, then the pan being clean, put it in again with
+claret, slic’t ginger, nutmeg, anchove, salt, and saffron beat, fry it
+till it be half consumed, then put in a piece of butter, shaking it well
+together with a minced lemon, and rub the dish with a clove of
+garlick.</p>
+
+<p>To hash turbut, make a farc’t meat of it, to rost or broil it, use in
+all points as you do sturgeon, and marinate it as you do carp.</p>
+
+
+<h5><a name="cook2rec346b" id="cook2rec346b">
+The best way to calver Flounders.</a></h5>
+
+<p>Take them alive, draw and scotch them very thick on the white side,
+then have a pan of white-wine and wine vinegar over the fire with all
+manner of spices, as large mace, salt, cloves, slic’t ginger, some great
+onions slic’t, the tops of rosemary, time, sweet marjoram, pick’d
+parsley, and winter savory, when the pan boils put in the flounders, and
+no more liquor than will cover them; cover the pan close, and boil them
+up quick, serve them hot or cold with slic’t lemon, the spices and herbs
+on them and lemon peel.</p>
+
+<p>Broil flounders as you do bace and mullet, souce them as pike,
+marinate, and dress them in stoffado as carp, and bake them as
+oysters.</p>
+
+
+<h5><a name="cook2rec346c" id="cook2rec346c">
+To boil Plaice hot to butter.</a></h5>
+
+<p>Draw them, and wash them clean, then boil them in fair water and
+salt, when the pan boils put them in being
+<span class="pagenum">347</span>
+<!-- png376 -->
+very new, boil them up quick with a lemon-peel; dish them upon fine
+sippets round about them, slic’t lemon on them, the peel and some
+barberries, beat up some butter very thick with some juyce of lemon and
+nutmeg grated, and run it over them hot.</p>
+
+
+<h5><a name="cook2rec347a" id="cook2rec347a">
+Otherways.</a></h5>
+
+<p>Boil them in white-wine vinegar, large mace, a&nbsp;clove or two, and
+slic’t ginger; being boil’d serve them in beaten butter, with the juyce
+of sorrel, strained bread, slic’t lemon, barberries, grapes, or
+gooseberries.</p>
+
+
+<h5><a name="cook2rec347b" id="cook2rec347b">
+To stew Plaice.</a></h5>
+
+<p>Take and draw them, wash them clean, and put them in a dish, stew-pan
+or pipkin, with some claret or white wine, butter, some sweet herbs,
+nutmeg, pepper, an onion and salt; being finely stewed, serve them with
+beaten butter on carved sippets, and slic’t lemon.</p>
+
+
+<h5><a name="cook2rec347c" id="cook2rec347c">
+Otherways.</a></h5>
+
+<p>Draw, wash, and scotch them, then fry them not too much; being fried,
+put them in a dish or stew-pan, put to them some claret wine, grated
+nutmeg, wine vinegar, butter, pepper, and salt, stew them together with
+some slices of orange.</p>
+
+
+<h5><a name="cook2rec347d" id="cook2rec347d">
+To bake a Lampry.</a></h5>
+
+<p>Draw it, and split the back on the inside from the mouth to the end
+of the tail, take out the string in the back, flay her and truss her
+round, parboil it and season it with nutmeg, pepper, and salt, put some
+butter in the bottom of the pie, and lay on the lampry with two or three
+good big onions, a&nbsp;few whole cloves and butter, close it up and
+baste it over with yolks of eggs, and beer
+<span class="pagenum">348</span>
+<!-- png377 -->
+or saffron water, bake it, and being baked, fill it up with clarified
+butter, stop it up with butter in the vent hole, and put in some claret
+wine, but that will not keep long.</p>
+
+
+<h5><a name="cook2rec348a" id="cook2rec348a">
+To bake a Lampry otherways with an Eel.</a></h5>
+
+<p>Flay it, splat it, and take out the garbidg, then have a good fat
+eel, flay it, draw it, and bone it, wipe them dry from the slime, and
+season them with pepper, salt, and nutmeg, cut them in equal pieces as
+may conveniently lye in a square or round pye, lay butter in the bottom,
+and three or four good whole onions, then lay a layer of eels over the
+butter, and on that lay a lampry, then another of eel, thus do till the
+pye be full, and on the top of all put some whole cloves and butter,
+close it up and bake it being basted over with saffron water, yolks of
+eggs, and beer, and being baked and cold, fill it up with beaten butter.
+Make your pies according to these forms.</p>
+
+<p class="illustration">
+<img src="images/squarepot3.png" width="60" height="42"
+alt="pot" />
+<img src="images/pot2.png" width="107" height="69"
+alt="pot" />
+</p>
+
+
+<h5><a name="cook2rec348b" id="cook2rec348b">
+To bake a Lampry in the Italian Fashion to eat hot.</a></h5>
+
+<p>Flay it, and season it with nutmeg, pepper, salt, cinamon, and
+ginger, fill the pie either with Lampry cut in pieces or whole, put to
+it raisins, currans, prunes, dryed cherries, dates, and butter, close it
+up, and bake it, being baked liquor it with strained almonds, grape
+verjuyce, sugar, sweet herbs chop’t and boil’d all together, serve it
+<span class="pagenum">349</span>
+<!-- png378 -->
+with juyce of orange, white wine, cinamon, and the blood of the lampry,
+and ice it, thus you may also do lampurns baked for hot.</p>
+
+
+<h5><a name="cook2rec349a" id="cook2rec349a">
+To bake a Lampry otherways in Patty-pan or dish.</a></h5>
+
+<p>Take a lampry, roast it in pieces, being drawn and flayed, baste it
+with butter, and being roasted and cold, put it into a dish with paste
+or puff paste; put butter to it, being first seasoned with pepper,
+nutmeg, cinamon, ginger, and salt, seasoned lightly, some sweet herbs
+chopped, grated bisket bread, currans, dates, or slic’t lemon, close it
+up and bake it, being baked liquor it with butter, white-wine, or sack,
+and sugar.</p>
+
+<span class="pagenum">350</span>
+<!-- png379 -->
+<hr class="above" />
+
+<h3><a name="cook2secXVII" id="cook2secXVII">
+Section XVII.</a></h3>
+
+<h3 class="fish">OR,</h3>
+
+<h3 class="fish">
+The Fifth Section of <i>FISH</i>.</h3>
+
+<h3 class="subhead fish">
+Shewing the best way to Dress Eels,<br/>
+Conger, Lump, and Soals.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook2rec350a" id="cook2rec350a">
+To boil Eels to be eaten hot.</a></h5>
+
+<p><span class="firstletter">D</span>Raw them, flay them, and wipe
+them clean, then put them in a posnet or stew-pan, cut them three inches
+long, and put to them some white-wine, white-wine vinegar, a&nbsp;little
+fair water, salt, large mace, and a good big onion stew the foresaid
+together with a little butter; being finely stewed and tender, dish them
+on carved sippets, or on slices of French bread, and serve them with
+boil’d currans boil’d by themselves, slic’t lemon, barberries, and
+scrape on sugar.</p>
+
+<h5><a name="cook2rec350b" id="cook2rec350b">
+Otherways.</a></h5>
+
+<p>Draw and flay them, cut them into pieces, and boil them in a little
+fair water, white-wine, an anchove, some oyster-liquor, large mace, two
+or three cloves bruised, salt, spinage, sorrel, and parsley grosly
+minced with a little onion and pepper, dish them upon fine carved
+sippets; then broth them with a little of that broth, and
+<span class="pagenum">351</span>
+<!-- png380 -->
+beat up a lear with some good butter, the yolk of an egg or two, and the
+rinde and slices of a lemon.</p>
+
+
+<h5><a name="cook2rec351a" id="cook2rec351a">
+To stew Eels.</a></h5>
+
+<p>Flay them, cut them into pieces, and put them into a skillet with
+butter<ins class="punct" title="missing, ">, </ins>verjuyce, and
+fair water as much as will cover them, some large mace, pepper,
+a&nbsp;quarter of a pound of currans, two or three onions, three or four
+spoonfuls of yeast, and a bundle of sweet herbs, stew all these together
+till the fish be very tender, then dish them, and put to the broth a
+quarter of a pound of butter, a&nbsp;little salt, and sugar, pour it on
+the fish, sippet it, and serve it hot.</p>
+
+
+<h5><a name="cook2rec351b" id="cook2rec351b">
+To stew Eels in an Oven.</a></h5>
+
+<p>Cut them in pieces, being drawn and flayed, then season them with
+pepper, salt, and a few sweet herbs chopped small, put them into an
+earthen pot, and set them up on end, put to them four or five cloves of
+garlick, and two or three spoonfulls of fair water, bake them, and serve
+them on sippets.</p>
+
+
+<h5><a name="cook2rec351c" id="cook2rec351c">
+To stew Eels otherways to be eaten hot.</a></h5>
+
+<p>Draw the eels, flay them, and cut them into pieces three inches long,
+then put them into a broad mouthed pipkin with as much white-wine and
+water as will cover them put to them some stripped tyme, sweet marjoram,
+savory, picked parsley, and large mace, stew them well together and
+serve them on fine sippets, stick bay-leaves round the dish garnish the
+meat with slic’t lemon, and the dish with fine grated manchet.</p>
+
+
+<h5><a name="cook2rec351d" id="cook2rec351d">
+To stew whole Eels to be eaten hot.</a></h5>
+
+<p>Take three good eels, draw, flay them, and truss them round, (or in
+pieces,) then have a quart of white-wine,
+<span class="pagenum">352</span>
+<!-- png381 -->
+three half pints of wine-vinegar, a&nbsp;quart of water, some salt, and
+a handful of rosemary and tyme bound up hard, when the liquor boils put
+in the eels with some whole pepper, and large mace; being boil’d, serve
+them with some of the broth, beat up thick with some good butter and
+slic’t lemon, dish them on sippets with some grapes, barberries, or
+gooseberries.</p>
+
+
+<h5><a name="cook2rec352a" id="cook2rec352a">
+Otherways.</a></h5>
+
+<p>Take three good eels, draw, flay, and scotch them with your knife,
+truss them round, or cut them in pieces, and fry them in clarified
+butter, then stew them between two dishes, put to them some two or three
+spoonfuls of claret or white-wine, some sweet butter, two or three
+slices of an orange, some salt, and slic’t nutmeg; stew all well
+together, dish them, pour on the sauce, and run it over with beaten
+butter, and slices of fresh orange, and put fine sippets round the
+dish.</p>
+
+
+<h5><a name="cook2rec352b" id="cook2rec352b">
+To dress Eels in Stoffado.</a></h5>
+
+<p>Take two good eels, draw, flay them, and cut them in pieces three
+inches long, put to them half as much claret wine as will cover them, or
+white-wine, wine-vinegar, or elder-vinegar, some whole cloves, large
+mace, gross pepper, slic’t ginger, salt, four or five cloves of garlick,
+being put into a pipkin that will contain it, put to them also three or
+four sprigs of sweet herbs, as rosemary, tyme, or sweet marjoram; 2 or 3
+bay leaves, and some parsley; cover up the pipkin, and paste the cover,
+then stew it in an oven, in one hour it will be baked, serve it hot for
+dinner or supper on fine sippets of French bread, and the spices upon
+it, the herbs, slic’t lemon, and lemon-peel, and run it over with beaten
+butter.</p>
+
+
+<span class="pagenum">353</span>
+<span class="folionum">Bb</span>
+<!-- png382 -->
+<h5><a name="cook2rec353a" id="cook2rec353a">
+To souce Eels in Collars.</a></h5>
+
+<p>Take a good large silver eel, flay it (or not) take out the back
+bone, and wash and wipe away the blood with a dry cloth, then season it
+with beaten nutmeg and salt, cut off the head and roul in the tail;
+being seasoned in the in side, bind it up in a fine white cloth close
+and streight; then have a large skillet or pipkin, put in it some fair
+water and white wine, of each a like quantity, and some salt, when it
+boils put in the eel; being boil’d tender take it up, and let it cool,
+when it is almost cold keep it in sauce for your use in a pipkin close
+covered, and when you will serve it take it out of the cloth, pare it,
+and dish it in a clean dish or plate, with a sprig of rosemary in the
+middle of the Collar: Garnish the dish with jelly, barberries and
+lemon.</p>
+
+<p>If you will have it jelly, put in a piece of ising-glass after the
+eel is taken up, and boil the liquor down to a jelly.</p>
+
+
+<h5><a name="cook2rec353b" id="cook2rec353b">
+To jelly Eels otherways.</a></h5>
+
+<p>Flay an eel, and cut it into rouls, wash it clean from the blood, and
+boil it in a dish with some white-wine, and white-wine vinegar, as much
+water as wine and vinegar, and no more of the liquor than will just
+cover it; being tender boil’d with a little salt, take it up and boil
+down the liquor with a piece of ising-glass, a&nbsp;blade of mace,
+a&nbsp;little juyce of orange and sugar; then the eel being dished, run
+the clearest of the jelly over&nbsp;it.</p>
+
+
+<h5><a name="cook2rec353c" id="cook2rec353c">
+To souce Eels otherways in Collars.</a></h5>
+
+<p>Take two fair eels, flay them, and part them down the back, take out
+the back-bone, then take tyme, parsley, &amp; sweet marjoram, mince them
+small, and mingle them with nutmeg, ginger, pepper, and salt; then strow
+it on
+<span class="pagenum">354</span>
+<!-- png383 -->
+the inside of the eels, then roul them up like a collar of brawn, and
+put them in a clean cloth, bind the ends of the cloth, and boil them
+tender with vinegar, white-wine, salt, and water, but let the liquor
+boil before you put in the Eels.</p>
+
+
+<h5><a name="cook2rec354a" id="cook2rec354a">
+To souce Eels otherways in a Collar or Roll.</a></h5>
+
+<p>Take a large great eel, and scowr it with a handful of salt, then
+split it down the back, take out the back bone and the guts, wipe out
+the blood clean, and season the eel with pepper, nutmeg, salt, and some
+sweet herbs minced and strowed upon it, roul it up, and bind it up close
+with packthred like a collar of brawn, boil it in water, salt, vinegar,
+and two or three blades of mace, boil it half an hour; and being boil’d,
+put to it a slic’t lemon, and keep it in the same liquor; when you serve
+it, serve it in a collar or cut it out in round slices, lay six or seven
+in a dish, and garnish it in the dish with parsley and barberries, or
+serve with it vinegar in saucers.</p>
+
+
+<h5><a name="cook2rec354b" id="cook2rec354b">
+To souce Eels otherways cut in pieces, or whole.</a></h5>
+
+<p>Take two or three great eels, scowr them in salt, draw them and wash
+them clean, cut them in equal pieces three inches long, and scotch them
+cross on both sides, put them in a dish with wine-vinegar, and salt;
+then have a kettle over the fire with fair water and a bundle of sweet
+herbs 2 or three great onions, and some large mace; when the kettle
+boils put in the eels, wine, vinegar, and salt; being finely boil’d and
+tender, drain them from the liquor and when they are cold take some of
+the broth and a pint of white wine, boil it up with some saffron beaten
+to powder, or it will not colour the wine; then take out the spices of
+the liquor where it was boiled
+<span class="pagenum">355</span>
+<span class="folionum">Bb2</span>
+<!-- png384 -->
+and put it in the last broth made for it, leave out the onions and herbs
+of the first broth, and keep it in the last.</p>
+
+
+<h5><a name="cook2rec355a" id="cook2rec355a">
+To make a Hash of Eels.</a></h5>
+
+<p>Take a good large eel or two, flay, draw, and wash them, bone and
+mince them, then season them with cloves and mace, mix with them some
+good large oysters, a&nbsp;whole onion, salt, a&nbsp;little white-wine,
+and an anchove, stew them upon a soft fire, and serve them on fine
+carved sippets, garnish them with some slic’t orange and run them over
+with beaten butter thickned with the yolk of an egg or two, some grated
+nutmeg, and juyce of orange.</p>
+
+
+<h5><a name="cook2rec355b" id="cook2rec355b">
+To make a Spitch-Cock, or broil’d Eels.</a></h5>
+
+<p>Take a good large eel, splat it down the back, and joynt the
+back-bone; being drawn, and the blood washed out, leave on the skin, and
+cut it in four pieces equally, salt them, and bast them with butter, or
+oyl and vinegar; broil them on a soft fire, and being finely broil’d,
+serve them in a clean dish, with beaten butter and juyce of lemon, or
+beaten butter, and vinegar, with sprigs of rosemary round about
+them.</p>
+
+
+<h5><a name="cook2rec355c" id="cook2rec355c">
+To broil salt Eels.</a></h5>
+
+<p>Take a salt eel and boil it tender, being flayed and trust round with
+scuers, boil it tender on a soft fire, then broil it brown, and serve it
+in a clean dish with two or three great onions boil’d whole and tender,
+and then broil’d brown; serve them on the eel with oyl and mustard in
+saucers.</p>
+
+
+<h5><a name="cook2rec355d" id="cook2rec355d">
+To roast an Eel.</a></h5>
+
+<p>Cut it three inches long, being first flayed and drawn, split it, put
+it on a small spit, &amp; roast it, set a dish under
+<span class="pagenum">356</span>
+<!-- png385 -->
+it to save the gravy, and roast it fine and brown, then make sauce with
+the gravy, a&nbsp;little vinegar, salt, pepper, a&nbsp;clove or two, and
+a little grated parmisan, or old <i>English</i> cheese, or a little
+botargo grated; the eel being roasted, blow the fat off the gravy, and
+put to it a piece of sweet butter, shaking it well together with some
+salt, put it in a clean dish, lay the eel on it, and some slices of
+oranges.</p>
+
+
+<h5><a name="cook2rec356a" id="cook2rec356a">
+To roast Eels otherways.</a></h5>
+
+<p>Take a good large silver eel, draw it, and flay it in pieces of four
+inches long, spit it on a small spit with some bay-leaves, or large sage
+leaves between each piece spit it cross ways, and roast it; being
+roasted, serve it with beaten butter, beaten with juyce of oranges,
+lemons, or elder vinegar, and beaten nutmeg, or serve it with venison
+sauce, and dredge it with beaten caraway-seed, cinamon, flour, or grated
+bread.</p>
+
+
+<h5><a name="cook2rec356b" id="cook2rec356b">
+To bake Eels in Pye, Dish or Patty-pan.</a></h5>
+
+<p>Take good fresh water eels, draw, and flay them, cut them in pieces,
+and season them with pepper, salt, and nutmeg, lay them in a pye with
+some prunes, currans, grapes, gooseberries, or barberries, large mace,
+slic’t dates and butter, close it up and bake it, being baked, liquor it
+with white-wine, sugar, and butter, and ice&nbsp;it.</p>
+
+<p>If you bake it in a dish in paste, bake it in cold butter paste, rost
+the eel, &amp; let it be cold, season it with nutmeg pepper, ginger,
+cinamon, and salt, put butter on the paste, and lay on the eel with a
+few sweet herbs chopped, and grated bisket-bread, grapes, currans,
+dates, large mace, and butter, close it up and bake it, liquor it, and
+ice&nbsp;it.</p>
+
+
+<h5><a name="cook2rec356c" id="cook2rec356c">
+Otherways.</a></h5>
+
+<p>Take good fresh water eels; flay and draw them, season
+<span class="pagenum">357</span>
+<span class="folionum">Bb3</span>
+<!-- png386 -->
+them with nutmeg, pepper, and salt, being cut in pieces, lay them in the
+pie, and put to them some two or three onions in quaters, some butter,
+large mace, grapes, barberries or gooseberries, close them up and bake
+them; being baked liquor them with beaten butter, beat up thick with the
+yolks of two eggs, and slices of an orange.</p>
+
+<p>Sometimes you may bake them with a minced onion, some raisins of the
+sun, and season them with some ginger, pepper, and salt.</p>
+
+
+<h5><a name="cook2rec357a" id="cook2rec357a">
+To bake Eels otherways.</a></h5>
+
+<p>Take half a douzen good eels, flay them and take out the bones, mince
+them and season them with nutmeg, pepper, and salt, lay some butter in
+the pye, and lay a lay of Eel, and a lay of watred salt Eel, cut into
+great lard as big as your finger, lay a lay of it, and another of minced
+eel, thus lay six or seven lays, and on the top lay on some whole
+cloves, slic’t nutmeg, butter, and some slices of salt eel, close it up
+and bake it, being baked fill it up with some clarified butter, and
+close the vent. Make your pye round according to this form.</p>
+
+<p class="illustration">
+<img src="images/pot5.png" width="60" height="47"
+alt="pot" />
+</p>
+
+
+<h5><a name="cook2rec357b" id="cook2rec357b">
+To bake Eels with Tenches in a round or square Pie to eat cold.</a></h5>
+
+<p>Take four good large eels, flayed and boned, and six good large
+tenches, scale, splat, and bone them, cut off the heads and fins, as
+also of the eels; cut both eels, and tenches a handful long, &amp;
+season them with pepper, salt and nutmeg; then lay some butter in the
+bottom of the pie, lay a lay of eels, and then a lay of tench, thus do
+five or six layings, lay on the top large mace, &amp; whole cloves
+<span class="pagenum">358</span>
+<!-- png387 -->
+and on that butter, close it up and bake it; being baked and cold, fill
+it up with clarified butter.</p>
+
+<p>Or you may bake them whole, and lay them round in the pye, being
+flayed, boned, and seasoned as the former, bake them as you do a lampry,
+with two or three onions in the middle.</p>
+
+
+<h5><a name="cook2rec358a" id="cook2rec358a">
+To make minced Pies of an Eel.</a></h5>
+
+<p>Take a fresh eel, flay it and cut off the fish from the bone, mince
+it small, and pare two or three wardens or pears, mince of them as much
+as of the eel, or oysters, temper and season them together with ginger,
+pepper, cloves, mace, salt, a&nbsp;little sanders, some currans,
+raisins, prunes, dates, verjuyce, butter, and rose-water.</p>
+
+
+<h5><a name="cook2rec358b" id="cook2rec358b">
+Minced Eel Pyes otherways.</a></h5>
+
+<p>Take a good fresh water eel flay, draw, and parboil it, then mince
+the fish being taken from the bones, mince also some pippins, wardens,
+figs, some great raisins of the sun, season them with cloves, mace,
+pepper, salt, sugar, saffron, prunes, currans, dates on the top, whole
+raisins, and butter, make pies according to these forms; fill them,
+close them up and bake them, being baked, liquor them with grape
+verjuyce, slic’t lemon, butter, sugar, and white-wine.</p>
+
+<p class="illustration">
+<img src="images/pot1.png" width="133" height="95"
+alt="pot" />
+<img src="images/potstack.png" width="106" height="85"
+alt="stack of pots" />
+</p>
+
+
+<h5><a name="cook2rec358c" id="cook2rec358c">
+Other minced Eel Pyes.</a></h5>
+
+<p>Take 2 or three good large eels, being cleans’d, mince them &amp;
+season them with cloves, mace, pepper, nutmeg,
+<span class="pagenum">359</span>
+<span class="folionum">Bb4</span>
+<!-- png388 -->
+salt, and a good big onion in the bottom of your pye, some sweet herbs
+chopped, and onions, put some goosberries and butter to it, and fill
+your pie, close it up and bake it, being baked, liquor it with butter
+and verjuyce, or strong fish broth, butter, and saffron.</p>
+
+
+<h5><a name="cook2rec359a" id="cook2rec359a">
+Otherways.</a></h5>
+
+<p>Mince some wardens or pears, figs, raisins, prunes, and season them
+as abovesaid with some spices, but no onions nor herbs, put to them
+goosberries, saffron, slic’t dates, sugar, verjuyce, rose-water, and
+butter; then make pyes according to these forms, fill them and bake
+them, being baked, liquor them with white batter, white-wine and sugar,
+and ice them.</p>
+
+<p class="illustration">
+<img src="images/squarepot2.png" width="104" height="61"
+alt="square pot" />
+<img src="images/pot5.png" width="60" height="47"
+alt="pot" />
+<img src="images/pot3.png" width="60" height="42"
+alt="pot" />
+<img src="images/pot6.png" width="66" height="46"
+alt="pot" />
+</p>
+
+
+<h5><a name="cook2rec359b" id="cook2rec359b">
+To boil Conger to be eaten hot.</a></h5>
+
+<p>Take a piece of conger being scalded and wash’d from the blood and
+slime, lay it in vinegar &amp; salt, with a slice or two of lemon, and
+some large mace, slic’t ginger, and two or three cloves, then set some
+liquor a boiling in a pan or kettle, as much wine and water as will
+cover it when the liquor boils put in the fish, with the spices, and
+salt, and when it is boil’d put in the lemon, and serve the fish on fine
+carved sippets; then make a lear or sauce with beaten butter, beat with
+juyce of oranges or lemons, serve it with slic’t lemon on it, slic’t
+ginger and barberries; and garnish it with the same.</p>
+
+
+<span class="pagenum">360</span>
+<!-- png389 -->
+<h5><a name="cook2rec360a" id="cook2rec360a">
+To stew Conger.</a></h5>
+
+<p>Take a piece of conger, and cut it into pieces as big as a hens egg,
+put them in a stew-pan or two deep dishes with some large mace, salt,
+pepper, slic’t nutmeg, some white-wine, wine vinegar, as much water,
+butter, and slic’t ginger, stew these well together, and serve them on
+sippets with slic’t orange, lemon, and barberries, and run them over
+with beaten butter.</p>
+
+
+<h5><a name="cook2rec360b" id="cook2rec360b">
+To marinate Conger.</a></h5>
+
+<p>Scald and draw it, cut it into pieces, and fry it in the best sallet
+oyl you can get; being fried put it in a little barrel that will contain
+it; then have some fryed bay-leaves, large mace, slic’t ginger, and a
+few whole cloves, lay these between the fish, put to it white-wine,
+vinegar, and salt, close up the head, and keep it for your use.</p>
+
+
+<h5><a name="cook2rec360c" id="cook2rec360c">
+To souce Conger.</a></h5>
+
+<p>Take a good fat conger, draw it at two several, vents or holes, being
+first scalded and the fins shaved off, cut it into three or four pieces,
+then have a pan of fair water, and make it boil, put in the fish, with a
+good quantity of salt, and let it boil very softly half an hour: being
+tender boil’d, set it by for your use for present spending; but to keep
+it long, boil it with as much wine as water, and a quart of white-wine
+vinegar.</p>
+
+
+<h5><a name="cook2rec360d" id="cook2rec360d">
+To souce Conger in Collars like Brawn.</a></h5>
+
+<p>Take the fore part of a conger from the gills, splat it, and take out
+the bone, being first flayed and scalded, then have a good large eel or
+two, flay’d also and boned, seasoned in the inside with minced nutmeg,
+mace, and salt, seasoned and cold with the eel in the inside, bind it up
+hard in a clean cloth, boil it in fair water, white-wine and salt.</p>
+
+
+<span class="pagenum">361</span>
+<!-- png390 -->
+<h5><a name="cook2rec361a" id="cook2rec361a">
+To roast Conger.</a></h5>
+
+<p class="illustration">
+<img src="images/fish361.png" width="270" height="85"
+alt="fish" />
+</p>
+
+<p>Take a good fat conger, draw it, wash it, and scrape off the slime,
+cut off the fins, and spit it like an S. draw it with rosemary and time,
+put some beaten nutmeg in his belly, salt, some stripped time, and some
+great oysters parboil’d, roast it with the skin on, and save the gravy
+for the sauce, boil’d up with a little claret-wine, beaten butter, wine
+vinegar, and an anchove or two, the fat blown off, and beat up thick
+with some sweet butter, two or three slices of an orange, and elder
+vinegar.</p>
+
+<p>Or roast it in short pieces, and spit it with bay-leaves between,
+stuck with rosemary. Or make venison sauce, and instead of roasting it
+on a spit, roast it in an oven.</p>
+
+
+<h5><a name="cook2rec361b" id="cook2rec361b">
+To broil Conger.</a></h5>
+
+<p>Take a good fat conger being scalded and cut into pieces; salt them,
+and broil them raw; or you may broil them being first boiled and basted
+with butter, or steeped in oyl and vinegar, broil them raw, and serve
+them with the same sauce you steeped them in, bast them with rosemary,
+time, and parsley, and serve them with the sprigs of those herbs about
+them, either in beaten butter, vinegar, or oyl and vinegar, and the
+foresaid herbs: or broil the pieces splatted like a spitch-cock of an
+eel, with the skin on&nbsp;it.</p>
+
+
+<span class="pagenum">362</span>
+<!-- png391 -->
+<h5><a name="cook2rec362a" id="cook2rec362a">
+To fry Conger.</a></h5>
+
+<p>Being scalded, and the fins shaved off, splat it, cut it into rouls
+round the conger, flour it, and fry it in clarified butter crisp, sauce
+it with butter beaten with vinegar, juyce of orange or lemon, and serve
+it with fryed parsley, fryed ellicksanders, or clary in butter.</p>
+
+
+<h5><a name="cook2rec362b" id="cook2rec362b">
+To bake Conger in Pasty proportion.</a></h5>
+
+<p class="illustration">
+<img src="images/fishpotflat.png" width="205" height="79"
+alt="fish-shaped pot" />
+</p>
+
+
+<h5><a name="cook2rec362c" id="cook2rec362c">
+In Pye Proportion.</a></h5>
+
+<p class="illustration">
+<img src="images/fishpot.png" width="195" height="94"
+alt="fish-shaped pot" />
+</p>
+
+<p>Bake it any way of the sturgeon, as you may see in the next Section,
+to be eaten either hot or cold, and make your pies according to these
+forms.</p>
+
+<p class="illustration">
+<img src="images/pot4.png" width="93" height="62"
+alt="pot" />
+<img src="images/squarepot1.png" width="112" height="59"
+alt="square pot" />
+</p>
+
+
+<span class="pagenum">363</span>
+<!-- png392 -->
+<h5><a name="cook2rec363a" id="cook2rec363a">
+To stew a Lump.</a></h5>
+
+<p>Take it either flayed (or not) and boil it, being splated in a dish
+with some white-wine, a&nbsp;large mace or two, salt, and a whole onion,
+stew them well together, and dish them on fine sippets, run it over with
+some beaten butter, beat up with two or three slices of an orange, and
+some of the gravy of the fish, run it over the lump, and garnish the
+meat with slic’t lemon, grapes, barberries, or gooseberries.</p>
+
+
+<h5><a name="cook2rec363b" id="cook2rec363b">
+To bake a Lump.</a></h5>
+
+<p>Take a lump, and cut it into pieces, skin and all, or flay it, and
+part it in two pieces of a side, season it with nutmeg, pepper, and
+salt, and lay it in the pye, lay on it a bay-leaf or two, three or four
+blades of large mace, the slices of an orange, gooseberries, grapes,
+barberries, and butter, close it up and bake it, being baked liquor it
+with beaten butter.</p>
+
+<p>Thus you make bake it in a dish, pye, or patty-pan.</p>
+
+
+<h5><a name="cook2rec363c" id="cook2rec363c">
+To boil Soals.</a></h5>
+
+<p>Draw and flay them, then boil them in vinegar, salt, white-wine and
+mace, but let the liquor boil before you put them in; being finely
+boil’d, take them up and dish them in a clean dish on fine carved
+sippets, garnish the fish with large mace, slic’t lemon, gooseberries,
+grapes, or barberries, and beat up some butter thick with juyce of
+oranges, white-wine, or grape verjuyce and run it over the fish.
+Sometimes you may put some stew’d oysters on them.</p>
+
+
+<h5><a name="cook2rec363d" id="cook2rec363d">
+Otherways.</a></h5>
+
+<p>Take the soals, flay and draw them, and scotch one side with your
+knife, lay them in a dish, &amp; pour on them some
+<span class="pagenum">364</span>
+<!-- png393 -->
+vinegar and salt, let them lie in it half an hour, in the mean time set
+on the fire some water, white-wine, six cloves of garlick, and a faggot
+of sweet herbs; then put the fish into the boiling liquor, and the
+vinegar and salt where they were in steep; being boiled, take them up
+and drain them very well, then beat up sweet butter very thick, and mix
+with it some anchoves minced small, and dissolved in the butter, pour it
+on the fish being dished, and strow on a little grated nutmeg, and
+minced orange mixt in the butter.</p>
+
+
+<h5><a name="cook2rec364a" id="cook2rec364a">
+To stew Soals.</a></h5>
+
+<p>Being flayed and scotched, draw them and half fry them, then take
+some claret wine, and put to it some salt, grated ginger, and a little
+garlick, boil this sauce in a dish, when it boils put the soals therein,
+and when they are sufficiently stewed upon their backs, lay the two
+halves open on the one side and on the other; then lay anchoves finely
+washed and boned all along, and on the anchoves slices of butter, then
+turn the two sides over again, and let them stew till they be ready to
+be eaten, then take them out of the sauce, and lay them on a clean dish,
+pour some of the liquor wherein they were stewed upon them, and squeeze
+on an orange.</p>
+
+
+<h5><a name="cook2rec364b" id="cook2rec364b">
+Otherways.</a></h5>
+
+<p>Draw, flay, and scotch them, then flour them and half fry them in
+clarified butter, put them in a clean pewter dish, and put to them three
+or four spoonfuls of claret wine, two of wine vinegar, two ounces of
+sweet butter, two or three slices of an orange, a&nbsp;little grated
+nutmeg, and a little salt; stew them together close covered, and being
+well stewed dish them up in a clean dish, lay some sliced lemon on them,
+and some beaten butter, with juyce of oranges.</p>
+
+
+<span class="pagenum">365</span>
+<!-- png394 -->
+<h5><a name="cook2rec365a" id="cook2rec365a">
+To dress Soals otherways.</a></h5>
+
+<p>Take a pair of Soals, lard them with water’d salt Salmon, then lay
+them on a pye-plate, and cut your lard all of an equall length, on each
+side lear it but short; then flour the Soals, and fry them in the best
+ale you can get; when they are fryed lay them on a warm dish, and put to
+them anchove sauce made of some of the gravy in the pan, and two or
+three anchoves, grated nutmeg, a&nbsp;little oyl or butter, and an onion
+sliced small, give it a warm, and pour it on them with some juyce, and
+two or three slices of orange.</p>
+
+
+<h5><a name="cook2rec365b" id="cook2rec365b">
+To souce Soals.</a></h5>
+
+<p>Take them very new, and scotch them on the upper or white side very
+thick, not too deep, then have white-wine, wine vinegar, cloves, mace,
+sliced ginger, and salt, set it over the fire to boil in a kettle fit
+for it; then take parsley, tyme, sage, rosemary, sweet marjoram, and
+winter savory, the tops of all these herbs picked, in little branches,
+and some great onions sliced, when it boils put in all the foresaid
+materials with no more liquor than will just cover them, cover them
+close in boiling, and boil them very quick, being cold dish them in a
+fair dish, and serve them with sliced lemon, and lemon-peels about them
+and on them.</p>
+
+
+<h5><a name="cook2rec365c" id="cook2rec365c">
+Otherways.</a></h5>
+
+<p>Draw them and wash them clean, then have a pint of fair water with as
+much white-wine, some wine vinegar &amp; salt; when the pan or kettle
+boils, put in the soals with a clove or two, slic’t ginger, and some
+large mace; being boil’d and cold, serve them with the spices, some of
+the gravy they were boil’d in, slic’t lemon, and lemon-peel.</p>
+
+
+<h5><a name="cook2rec365d" id="cook2rec365d">
+To jelly Soals.</a></h5>
+
+<p>Take three tenches, 2 carps, and four pearches, scale them and wash
+out the blood clean, then take out all the
+<span class="pagenum">366</span>
+<!-- png395 -->
+fat, and to every pound of fish take a pint of fair spring-water or
+more, set the fish a boiling in a clean pipkin or pot, and when it boils
+scum it, and put in some ising-glass, boil it till one fourth part be
+wasted, then take it off and strain it through a strong canvas cloth,
+set it to cool, and being cold, divide it into three or four several
+pipkins, as much in the one as in the other, take off the bottom and the
+top, and to every quart of broth put a quart of white-wine, a&nbsp;pound
+and a half of refined sugar, two nutmegs, 2 races of ginger, 2 pieces of
+whole cinamon, a&nbsp;grain of musk, and 8 whites of eggs, stir them
+together with a rowling-pin, and equally divide it into the several
+pipkins amongst the jellies, set them a stewing upon a soft charcoal
+fire, when it boils up, run it through the jelly-bags, and pour it upon
+the soals.</p>
+
+
+<h5><a name="cook2rec366a" id="cook2rec366a">
+To roast Soals.</a></h5>
+
+<p>Draw them, flay off the black skin, and dry them with a clean cloth,
+season them lightly with nutmeg, salt, and some sweet herbs chopped
+small, put them in a dish with some claret-wine and two or three
+anchoves the space of half an hour, being first larded with small lard
+of a good fresh eel, then spit them, roast them and set the wine under
+them, baste them with butter, and being roasted, dish them round the
+dish; then boil up the gravy under them with three or four slices of an
+orange, pour on the sauce, and lay on some slices of lemon.</p>
+
+<p>Marinate, broil, fry and bake Soals according as you do Carps, as you
+may see in the thirteenth Section.</p>
+
+<span class="pagenum">367</span>
+<!-- png396 -->
+<hr class="above" />
+
+<h3><a name="cook2secXVIII" id="cook2secXVIII">
+Section XVIII.</a></h3>
+
+<h3 class="fish">OR,</h3>
+
+<h3 class="fish">
+The Sixth Section of <i>FISH</i>.</h3>
+
+<h3 class="subhead fish">
+The A-la-mode ways of Dressing<br/>
+and Ordering of Sturgeon.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook2rec367a" id="cook2rec367a">
+To boil Sturgeon to serve hot.</a></h5>
+
+<p><span class="firstletter">T</span>Ake a rand, wash off the blood,
+and lay it in vinegar and salt, with the slice of a lemon, some large
+mace, slic’t ginger, and two or three cloves, then set on a pan of fair
+water, put in some salt, and when it boils put in the fish, with a pint
+of white-wine, a&nbsp;pint of wine vinegar, and the foresaid spices, but
+not the lemon; being finely boil’d, dish it on sippets, and sauce it
+with beaten butter, and juyce of orange beaten together, or juyce of
+lemon, large mace, slic’t ginger, and barberries, and garnish the dish
+with the same.</p>
+
+
+<h5><a name="cook2rec367b" id="cook2rec367b">
+Otherways.</a></h5>
+
+<p>Take a rand and cut it in square pieces as big as a hens egg, stew
+them in a broad mouthed pipkin with two or three good big onions, fome
+large mace, two or three cloves, pepper, salt, some slic’t nutmeg,
+a&nbsp;bay-leaf or two some white-wine and water, butter, and a race of
+slic’t ginger, stew them well together, and serve them on sippets
+<span class="pagenum">368</span>
+<!-- png397 -->
+of French bread, run them over with beaten butter, slic’t lemon and
+barberries, and garnish the dish with the same.</p>
+
+
+<h5><a name="cook2rec368a" id="cook2rec368a">
+Sturgeon buttered.</a></h5>
+
+<p>Boil a rand, tail, or jole in water and salt, boil it tender, and
+serve it with beaten butter and slic’t lemon.</p>
+
+
+<h5><a name="cook2rec368b" id="cook2rec368b">
+To make a hot Hash of Sturgeon.</a></h5>
+
+<p>Take a rand, wash it out of the blood, and take off the scales, and
+skin, mince the meat very small, and season it with beaten mace, pepper,
+salt, and some sweet herbs minced small, stew all in an earthen pipkin
+with two or three big whole onions, butter, and white-wine; being finely
+stewed, serve it on sippets with beaten butter, minced lemon, and boil’d
+chesnuts.</p>
+
+
+<h5><a name="cook2rec368c" id="cook2rec368c">
+To make a cold Hash of Sturgeon.</a></h5>
+
+<p>Take a rand of sturgeon being fresh and new, bake it whole in an
+earthen pan dry, and close it up with a piece of course paste; being
+baked and cold slice it into little slices as small as a three pence,
+and dish them in a fine clean dish, lay them round the bottom of it, and
+strow on them pepper, salt, a&nbsp;minced onion, a&nbsp;minced lemon,
+oyl, vinegar, and barberries<ins class="punct" title="missing. ">.&nbsp;</ins></p>
+
+
+<h5><a name="cook2rec368d" id="cook2rec368d">
+To marinate a whole Sturgeon in rands and joles.</a></h5>
+
+<p>Take a sturgeon fresh taken, cut it in joles and rands, wash off the
+blood, and wipe the pieces dry from the blood and slime, flour them,
+&amp; fry them in a large kettle in four gallons of rape oyl clarified,
+being fryed fine and crisp, put it into great chargers, frayes, or
+bowls; then have 2 firkins, and being cold, pack it in them as you do
+<span class="pagenum">369</span>
+<span class="folionum">Cc</span>
+<!-- png398 -->
+boil’d sturgeon that is kept in pickle, then make the sauce or pickle of
+2 gallons of white-wine, and three gallons of white-wine vinegar; put to
+them six good handfuls of salt, 3 in each vessel, a&nbsp;quarter of a
+pound large mace, six ounces of whole pepper, and three ounces of slic’t
+ginger, close it up in good sound vessels, and when you serve it, serve
+it in some of its own pickle, the spices on it, and slic’t lemon.</p>
+
+
+<h5><a name="cook2rec369a" id="cook2rec369a">
+To make a farc’t meat of Sturgeon.</a></h5>
+
+<p>Mince it raw with a good fat eel, and being fine minced, season it
+with cloves, mace, pepper, and salt, mince some sweet herbs and put to
+it, and make your farcings in the forms of balls, pears, stars, or
+dolphins; if you please stuff carrots or turnips with&nbsp;it.</p>
+
+
+<h5><a name="cook2rec369b" id="cook2rec369b">
+To dress a whole Sturgeon in Stoffado cut into Rands and Joles to eat
+hot or cold.</a></h5>
+
+<p>Take a sturgeon, draw it, and part it in two halves from the tail to
+the head, cut it into rands and joles a foot long or more, then wash off
+the blood and slime, and steep it in wine-vinegar, and white-wine, as
+much as will cover it, or less, put to it eight ounces of slic’t ginger,
+six ounces of large mace, four ounces of whole cloves, half a pound of
+whole pepper, salt, and a pound of slic’t nutmegs, let these steep in
+the foresaid liquor six hours, then put them into broad earthen pans
+flat bottom’d, and bake them with this liquor and spices, cover them
+with paper, it will ask four or five hours baking; being baked serve
+them in a large dish in joles or rands, with large slices of French
+bread in the bottom of the dish, steep them well with the foresaid broth
+they were baked in, some of the spices on them, some slic’t lemon,
+barberries, grapes, or gooseberries, and lemon
+<span class="pagenum">370</span>
+<!-- png399 -->
+peel, with some of the same broth, beaten butter, juyce of lemons and
+oranges, and the yolks of eggs beat up thick.</p>
+
+<p>If to eat cold, barrel it up close with this liquor and spices, fill
+it up with white-wine or sack; and head it up close, it will keep a year
+very well, when you serve it, serve it with slic’t lemon, and bay-leaves
+about&nbsp;it.</p>
+
+
+<h5><a name="cook2rec370a" id="cook2rec370a">
+To souce Sturgeon to keep all the year.</a></h5>
+
+<p>Take a Sturgeon, draw it, and part it down the back in equal sides
+and rands, put it in a tub into water and salt, and wash it from the
+blood and slime, bind it up with tape or packthred, and boil it in a
+vessel that will contain it, in water, vinegar, and salt, boil it not
+too tender; being finely boil’d take it up, and being pretty cold, lay
+it on a clean flasket or tray till it be through cold, then pack it up
+close.</p>
+
+
+<h5><a name="cook2rec370b" id="cook2rec370b">
+To souce Sturgeon in two good strong sweet Firkins.</a></h5>
+
+<p>If the Sturgeon be nine foot in length, 2 firkins will serve it, the
+vessels being very well filled and packed close, put into it eight
+handfuls of salt, six gallons of white wine, and four gallons of white
+wine vinegar, close on the heads strong and sure, and once a month turn
+it on the other end.</p>
+
+
+<h5><a name="cook2rec370c" id="cook2rec370c">
+To broil Sturgeon, or toast it against the fire.</a></h5>
+
+<p>Broil or toast a rand or jole of sturgeon that comes new out of the
+sea or river, (or any piece) and either broil it in a whole rand, or
+slices an inch thick, salt them, and steep them in oyl-olive and wine
+vinegar, broil them on a soft fire, and baste them with the sauce it was
+steeped in, with branches of rosemary, tyme, and parsley; being finely
+broiled, serve it in a clean dish with some of the sauce it was basted
+with, and some of the branches of
+<span class="pagenum">371</span>
+<span class="folionum">Cc2</span>
+<!-- png400 -->
+rosemary; or baste it with butter, and serve it with butter and vinegar,
+being either beaten with slic’t lemon, or juyce of oranges.</p>
+
+
+<h5><a name="cook2rec371a" id="cook2rec371a">
+Otherways.</a></h5>
+
+<p>Broil it on white paper, either with butter or sallet oyl, if you
+broil it in oyl, being broil’d, put to it on the paper some oyl,
+vinegar, pepper, and branches or slices of orange. If broil’d in butter,
+some beaten butter, with lemon, claret, and nutmeg.</p>
+
+
+<h5><a name="cook2rec371b" id="cook2rec371b">
+To fry Sturgeon.</a></h5>
+
+<p>Take a rand of fresh sturgeon, and cut it into slices of half an inch
+thick, hack it, and being fried, it will look as if it were ribbed, fry
+it brown with clarified butter; then take it up, make the pan clean, and
+put it in again with some claret wine, an anchove, salt, and beaten
+saffron; fry it till half be consumed, and then put in a piece of
+butter, some grated nutmeg, grated ginger, and some minced lemon;
+garnish the dish with lemon, dish it, and run jelly first rubbed with a
+clove of garlick.</p>
+
+
+<h5><a name="cook2rec371c" id="cook2rec371c">
+To jelly Sturgeon.</a></h5>
+
+<p>Season a whole rand with pepper, nutmeg, and salt, bake it dry in an
+earthen pan, and being baked and cold, slice it into thin slices, dish
+it in a clean dish, the dish being on&nbsp;it.</p>
+
+
+<h5><a name="cook2rec371d" id="cook2rec371d">
+To roast Sturgeon.</a></h5>
+
+<p>Take a rand of fresh sturgeon, wipe it very dry, and cut it in pieces
+as big as a goose-egg, season them with nutmeg, pepper, and salt, and
+stick each piece with two or 3 cloves, draw them with rosemary, &amp;
+spit them thorow the skin, and put some bay-leaves or sage-leaves
+between every piece; baste them with butter, and being
+<span class="pagenum">372</span>
+<!-- png401 -->
+roasted serve them on the gravy that droppeth from them, beaten butter,
+juyce of orange or vinegar, and grated nutmeg, serve also with it
+venison sauce in saucers.</p>
+
+
+<h5><a name="cook2rec372a" id="cook2rec372a">
+To make <ins class="correction" title="spelling unchanged, see Index note on ‘Olives’">Olines</ins> of Sturgeon stewed or roasted.</a></h5>
+
+<p>Take spinage, red sage, parsley, tyme, rosemary, sweet marjoram, and
+winter-savory, wash and chop them very small, and mingle them with some
+currans, grated bread, yolks of hard eggs chopped small, some beaten
+mace, nutmeg, cinamon and salt; then have a rand of fresh sturgeon, cut
+in thin broad pieces, &amp; hackt with the back of a chopping knife laid
+on a smooth pie-plate, strow on the minced herbs with the other
+materials, and roul them up in a roul, stew them in a dish in the oven,
+with a little white-wine or wine-vinegar, some of the farcing under
+them, and some sugar; being baked, make a lear with some of the gravy,
+and slices of oranges and lemons.</p>
+
+
+<h5><a name="cook2rec372b" id="cook2rec372b">
+To make Olines of Sturgeon otherways.</a></h5>
+
+<p>Take a rand of sturgeon being new, cut it in fine thin slices, &amp;
+hack them with the back of a knife, then make a compound of minced
+herbs, as tyme, savory, sweet marjoram, violet-leaves, strawberry
+leaves, spinage, mints, sorrel, endive and sage;
+<span class="leftfloat">
+<img src="images/pot4.png" width="93" height="62"
+alt="pot" />
+</span>
+
+<span class="leftfloat">
+<img src="images/shape1.png" width="87" height="67"
+alt="abstract shape" />
+</span>
+mince these herbs very fine with a few scallions, some yolks of hard
+eggs, currans, cinamon, nutmegs, sugar, rosewater, and salt, mingle all
+together, and strow on the compound herbs on the hacked olines, roul
+them up, and make pies according to these forms, put butter in the
+bottom of them, and lay the olines on it; being full, lay on some
+raisins, prunes, large mace, dates, slic’t lemon, some gooseberries,
+grapes,
+<span class="pagenum">373</span>
+<span class="folionum">Cc3</span>
+<!-- png402 -->
+or barberries, and butter, close them up and bake them, being baked,
+liquor them with butter, white-wine, and sugar, ice them, and serve them
+up hot.</p>
+
+
+<h5 class="long">
+<a name="cook2rec373a" id="cook2rec373a">
+To bake Sturgeon in Joles and Rands dry in Earthen Pans</a>, and being
+baked and cold, pickled and barreld up, to serve hot or cold.</h5>
+
+<p>Take a sturgeon fresh and new, part him down from head to tail, and
+cut it into rands and joles, cast it into fair water and salt, wash off
+the slime and blood, and put it into broad earthen pans, being first
+stuffed with penniroyal, or other sweet herbs; stick it with cloves and
+rosemary, and bake it in pans dry, (or a little white-wine to save the
+pans from breaking) then take white or claret wine and make a pickle,
+half as much wine vinegar, some whole pepper, large mace, slic’t
+nutmegs, and six or seven handfuls of salt; being baked and cold, pack
+and barrel it up close, and fill it up with this pickle raw, head it up
+close, and when you serve it, serve it with some of the liquor and
+slic’t lemon.</p>
+
+
+<h5><a name="cook2rec373b" id="cook2rec373b">
+To bake Sturgeon Pies to eat cold.</a></h5>
+
+<p>Take a fresh jole of sturgeon, scale it, and wash off the slime, wipe
+it dry, and lard it with a good salt eel, seasoned with nutmeg, and
+pepper, cut the lard as big as your finger, and being well larded,
+season the jole or rand with the foresaid spices and salt, lay it in a
+square pie in fine or course paste, and put some whole cloves on it,
+some slic’t nutmeg, slic’t ginger, and good store of butter, close it
+up, and bake it, being baked fill it up with clarified butter.</p>
+
+
+<h5><a name="cook2rec373c" id="cook2rec373c">
+To bake Sturgeon otherways with Salmon.</a></h5>
+
+<p>Take a rand of sturgeon, cut it into large thick slices, &amp; 2
+rands of fresh salmon in thick slices as broad as the
+<span class="pagenum">374</span>
+<!-- png403 -->
+sturgeon, season it with the same seasoning as the former, with spices
+and butter, close it up and bake it; being baked, fill it up with
+clarified butter. Make your sturgeon pyes or pasties according to these
+forms.</p>
+
+<p class="illustration">
+<img src="images/fishpotflat.png" width="205" height="79"
+alt="fish-shaped pot" />
+</p>
+
+<p class="illustration">
+<img src="images/fishpot.png" width="195" height="94"
+alt="fish-shaped pot" />
+</p>
+
+
+<h5><a name="cook2rec374a" id="cook2rec374a">
+To make a Sturgeon Pye to eat cold otherways.</a></h5>
+
+<p class="illustration">
+<img src="images/pot1.png" width="133" height="95"
+alt="pot" />
+<img src="images/squarepot1.png" width="112" height="59"
+alt="square pot" />
+</p>
+
+<p>Take a rand of sturgeon, flay it and wipe it with a dry cloth, and
+not wash it, cut it into large slices; then have carps, tenches, or a
+good large eel flayed and boned, your tenches and carps scaled, boned,
+and wiped dry, season your sturgeon and the other fishes with pepper,
+nutmeg, and salt, put butter in the bottom of the pie, and lay a lay
+<span class="pagenum">375</span>
+<span class="folionum">Cc4</span>
+<!-- png404 -->
+of sturgeon, and on that a lay of carps, then a lay of sturgeon, and a
+lay of eels, next a lay of sturgeon, and a lay of tench, and a lay of
+sturgeon above that; lay on it some slic’t ginger, slic’t nutmeg, and
+some whole cloves, put on butter, close it up, and bake it, being baked
+liquor it with clarified butter. Or bake it in pots as you do venison,
+and it will keep long.</p>
+
+
+<h5><a name="cook2rec375a" id="cook2rec375a">
+Otherways.</a></h5>
+
+<p>Take a rand of sturgeon, flay it, and mince it very fine, season it
+with pepper, cloves, mace, and salt; then have a good fresh fat eel or 2
+flayed and boned, cut it into lard as big as your finger, and lay some
+in the bottom of the pye, some butter on it, and some of the minced meat
+or sturgeon, and so lard and meat till you have filled the pye, lay over
+all some slices of sturgeon, sliced nutmeg, sliced ginger, and butter,
+close it up and bake it, being baked fill it up with clarified butter.
+If to eat hot, give it but half the seasoning, and make your pyes
+according to these forms.</p>
+
+<p class="illustration">
+<img src="images/pot4.png" width="93" height="62"
+alt="pot" />
+<img src="images/squarepot2.png" width="107" height="69"
+alt="pot" />
+</p>
+
+
+<h5><a name="cook2rec375b" id="cook2rec375b">
+To bake sturgeon Pies to be eaten hot.</a></h5>
+
+<p>Flay off the scales and skin of a rand, cut it in pieces as big as a
+walnut, &amp; season it lightly with pepper, nutmeg, and salt; lay
+butter in the bottom of the pye, put in the sturgeon, and put to it a
+good big onion or two whole, some large mace, whole cloves, slic’t
+ginger, some large oysters, slic’t lemon, gooseberries, grapes, or
+barberries, and butter, close it up and bake it, being bak’d, fill it up
+<span class="pagenum">376</span>
+<!-- png405 -->
+with beaten butter, beaten with white-wine or claret, and juyce or
+slices of lemon or orange.</p>
+
+<p>To this pye in Winter, you may use prunes, raisins, or currans, and
+liquor it with butter, verjuyce, and sugar, and in Summer, pease boil’d
+and put in the pye, being baked, and leave out fruit.</p>
+
+
+<h5><a name="cook2rec376a" id="cook2rec376a">
+Otherways.</a></h5>
+
+<p>Cut a rand of sturgeon into pieces as big as a hens egg, cleanse it,
+and season them with pepper, salt, ginger, and nutmeg, then make a pye
+and lay some butter in the bottom of it, then the pieces of sturgeon,
+and two or three bay-leaves, some large mace, three or four whole
+cloves, some blanched chesnuts, gooseberries, grapes, or barberries, and
+butter, close it up and bake it, and being baked, liquor it with beaten
+butter, and the blood of the sturgeon boil’d together with a little
+claret-wine.</p>
+
+
+<h5><a name="cook2rec376b" id="cook2rec376b">
+To bake Sturgeon Pyes in dice work to be eaten hot.</a></h5>
+
+<p class="illustration">
+<img src="images/potstack.png" width="106" height="85"
+alt="stack of pots" />
+</p>
+
+<p>Take a pound of sturgeon, a pound of a fresh fat eel, a&nbsp;pound of
+carp, a&nbsp;pound of turbut, a&nbsp;pound of mullet, scaled, cleans’d,
+and bon’d, a&nbsp;tench, and a lobster, cut all the fishes into the form
+of dice, and mingle with them a quart of prawns, season them all
+together with pepper, nutmeg &amp; salt, mingle some cockles among them,
+boil’d artichocks, fresh salmon, and asparagus all cut into dice-work.
+<span class="pagenum">377</span>
+<!-- png406 -->
+Then make pyes according to these forms, lay butter in the bottom of
+them, then the meat being well mingled together, next lay on some
+gooseberries, grapes, or barberries, slic’t oranges or lemons, and put
+butter on it, with yolks of hard eggs and pistaches, close it up and
+bake it, and being baked liquor it with good sweet butter, white-wine,
+or juyce of oranges.</p>
+
+
+<h5><a name="cook2rec377a" id="cook2rec377a">
+To make minced Pyes of Sturgeon.</a></h5>
+
+<p>Flay a rand of it, and mince it with a good fresh water eel, being
+flay’d and bon’d, then mince some sweet herbs with an onion, season it
+with cloves, mace, pepper, nutmeg and salt, mingle amongst it some
+grapes, gooseberries, or barberries, and fill the pye, having first put
+some butter in the bottom of it, lay on the meat, and more butter on the
+top, close it up, bake it, and serve it up hot.</p>
+
+
+<h5><a name="cook2rec377b" id="cook2rec377b">
+Otherways.</a></h5>
+
+<p>Mince a rand of fresh sturgeon, or the fattest part of it very small,
+then mince a little spinage, violet leaves, strawberry leaves, sorrel,
+parsley, sage, savory, marjoram, and time, mingle them with the meat,
+some grated manchet, currans, nutmeg, salt, cinamon, cream, eggs, sugar,
+and butter, fill the pye, close it up, and bake it<ins class="punct"
+title="missing ,">, </ins>being baked ice&nbsp;it.</p>
+
+
+<h5><a name="cook2rec377c" id="cook2rec377c">
+Minced Pyes of Sturgeon otherways.</a></h5>
+
+<p>Flay a rand of sturgeon, and lard it with a good fat salt eel, roast
+it in pieces, and save the gravy, being roasted mince it small, but save
+some to cut into dice-work, also some of the eels in the same form,
+mingle it amongst the rest with some beaten pepper, salt, nutmeg, some
+gooseberries, grapes, or barberries, put butter in the bottom of the
+pye, close it up and bake it, being baked liquor it with gravy, juyce of
+orange, nutmeg, and butter.</p>
+
+<span class="pagenum">378</span>
+<!-- png407 -->
+<p>Sometimes add to it currans, sweet herbs, and saffron, and liquor it
+with verjuyce, sugar, butter, and yolks of eggs.</p>
+
+
+<h5><a name="cook2rec378a" id="cook2rec378a">
+To make Chewits of Sturgeon, according to these Forms.</a></h5>
+
+<p class="illustration">
+<img src="images/pot5.png" width="60" height="47"
+alt="pot" />
+<img src="images/potstack.png" width="106" height="85"
+alt="stack of pots" />
+<img src="images/pot2.png" width="107" height="69"
+alt="pot" />
+</p>
+
+<p>Mince a rand of sturgeon the fattest part, and season it with pepper,
+salt, nutmeg, cinamon, ginger, caraway-seed, rose-water, butter, sugar,
+and orange peel minced, mingle all together with some slic’t dates, and
+currans, and fill your pyes.</p>
+
+
+<h5><a name="cook2rec378b" id="cook2rec378b">
+To make a Lumber Pye of Sturgeon.</a></h5>
+
+<p>Mince a rand of sturgeon with some of the fattest of the belly, or a
+good fat fresh eel, being minced, season it with pepper, nutmeg, salt,
+cinamon, ginger, caraways, slic’t dates, four or eight raw eggs, and the
+yolks of six hard eggs in quarters, mingle all together, and make them
+into balls or rolls, fill the pye, and lay on them some slic’t dates,
+large mace, slic’t lemon, grapes, gooseberries, or barberries, and
+butter, close it up, and bake it, being bak’d liquor it with butter,
+white-wine, and sugar.</p>
+
+<p>Or only add some grated bread, some of the meat cut into dice-work,
+&amp; some rose-water, bak’d in all points as the former, being baked
+cut up the cover, and stick it
+<span class="pagenum">379</span>
+<!-- png408 -->
+with balls, with fryed sage-leaves in batter; liquor it as aforesaid,
+and lay on it a cut cover, scrape on sugar.</p>
+
+
+<h5><a name="cook2rec379a" id="cook2rec379a">
+To make an Olive Pye of Sturgeon in the Italian fashion.</a></h5>
+
+<p>Make slices of sturgeon, hack them, and lard them with salt salmon,
+or salt eel, then make a composition of some of the sturgeon cut into
+dice-work, some fresh eel, dry’d cherries, prunes taken from the stones,
+grapes, some mushrooms &amp; oysters; season the foresaid things all
+together in a dish or tray, with some pepper, nutmeg, and salt, roul
+them in the slices of the hacked sturgeon with the larded side outmost,
+lay them in the pye with the butter under them; being filled lay on it
+some oysters, blanched chesnuts, mushrooms, cockles, pine-apple-seeds,
+grapes, gooseberries, and more butter, close it up, bake it, and then
+liquor it with butter, verjuyce, and sugar, serve it up hot.</p>
+
+
+<h5><a name="cook2rec379b" id="cook2rec379b">
+To bake Sturgeon to be eaten hot with divers farcings or
+stuffings.</a></h5>
+
+<p>Take a rand and cut it into small pieces as big as a walnut, mince it
+with fresh eel, some sweet herbs, a&nbsp;few green onions, pennyroyal,
+grated bread, nutmeg, pepper, and salt, currans, gooseberries, and eggs;
+mingle all together, and make it into balls, fill the pye with the whole
+meat and the balls, and lay on them some large mace, barberries,
+chesnuts, yolks of hard eggs, and butter; fill the pye, and bake it,
+being baked, liquor it with butter and grape-verjuyce.</p>
+
+<p>Or mince some sturgeon, grated parmisan, or good Holland cheese,
+mince the sturgeon, and fresh eel together, being fine minced put some
+currans to it, nutmeg, pepper, and cloves beaten, some sweet herbs
+minced small, some salt, saffron, and raw yolks of eggs.</p>
+
+
+<span class="pagenum">380</span>
+<!-- png409 -->
+<h5><a name="cook2rec380a" id="cook2rec380a">
+Other stuffings or Puddings.</a></h5>
+
+<p>Grated bread, nutmeg, pepper, sweet herbs minced very fine, four or
+five yolks of hard eggs minced very small, two or three raw eggs, cream,
+currans, grapes, barberries and sugar, mix them all together, and lay
+them on the Sturgeon in the pye, close it up and bake it, and liquor it
+with butter, white-wine, sugar, the yolk of an egg, and then
+ice&nbsp;it.</p>
+
+
+<h5><a name="cook2rec380b" id="cook2rec380b">
+To make an Olio of Sturgeon with other Fishes.</a></h5>
+
+<p>Take some sturgeon and mince it with a fresh eel, put to it some
+sweet herbs minc’t small, some grated bread, yolks of eggs, salt,
+nutmeg, pepper, some gooseberries, grapes or barberries, and make it
+into little balls or rolls. Then have fresh fish scal’d, washed, dryed,
+and parted into equal pieces, season them with pepper, nutmeg, salt, and
+set them by; then make ready shell-fish, and season them as the other
+fishes lightly with the same spices. Then make ready roots, as potatoes,
+skirrets, artichocks and chesnuts, boil them, cleanse them, and season
+them with the former spices. Next have yolks of hard eggs, large mace,
+barberries, grapes, or gooseberries, and butter, make your pye, and put
+butter in the bottom of it, mix them all together, and fill the pye,
+then put in two or three bay-leaves, and a few whole cloves, mix the
+minced balls among the other meat and roots; then lay on the top some
+large mace, potatoes, barberries, grapes, or gooseberries, chesnuts,
+pistaches and butter, close it up and bake it, fill it up with beaten
+butter, beaten with the juyce of oranges, dish and cut up the cover, and
+put all over it slic’t lemons, and sometimes to the lear the yolk of an
+egg or two.</p>
+
+
+<span class="pagenum">381</span>
+<!-- png410 -->
+<h5><a name="cook2rec381a" id="cook2rec381a">
+To make minced Herring Pies.</a></h5>
+
+<p>Take salt herrings being watered, crush them between your hands, and
+you shall loose the fish from the skin, take off the skin whole, and lay
+them in a dish; then have a pound of almond paste ready, mince the
+herrings, and stamp them with the almond paste, two of the milts or
+rows, five or six dates, some grated manchet, sugar, sack, rose-water,
+and saffron, make the composition somewhat stiff, and fill the skins,
+put butter in the bottom of your pye, lay on the herring, and on them
+dates, gooseberries, currans, barberries, and butter, close it up and
+bake it, being baked liquor it with butter, verjuyce, and sugar.</p>
+
+<p>Make minced pyes of any meat, as you may see in page 232, in the
+dishes of minced pyes you may use those forms for any kind of minced
+pies, either of flesh, fish, or fowl, which I have particularized in
+some places of my Book.</p>
+
+
+<h5><a name="cook2rec381b" id="cook2rec381b">
+Otherways.</a></h5>
+
+<p>Bone them, and mince them being finely cleansed with 2 or three
+pleasant pears, raisins of the sun, some currans, dates, sugar, cinamon,
+ginger, nutmeg, pepper, and butter, mingle all together, fill your pies,
+and being baked, liquor them with verjuyce, claret, or white-wine.</p>
+
+
+<h5><a name="cook2rec381c" id="cook2rec381c">
+To make minced Pies of Ling, Stock-fish, Harberdine, &amp;c.</a></h5>
+
+<p>Being boil’d take it from the skin and bones, and mince it with some
+pippins, season it with nutmeg, cinamon, ginger, pepper, caraway-seed,
+currans, minced raisins, rose-water, minced lemon-peel, sugar, slic’t
+dates, white-wine, verjuyce, and butter, fill your pyes, bake them, and
+ice them.</p>
+
+
+<span class="pagenum">382</span>
+<!-- png411 -->
+<h5><a name="cook2rec382a" id="cook2rec382a">
+Otherways.</a></h5>
+
+<p>Mince them with yolks of hard eggs, mince also all manner of good
+pot-herbs, mix them together, and season them with the seasoning
+aforesaid, then liquor it with butter, verjuyce, sugar, and beaten
+cinamon, and then ice them; making them according to these forms.</p>
+
+<div class="rightfloat">
+<p class="illustration">
+<img src="images/pot3.png" width="60" height="42"
+alt="pot" />
+</p>
+<p class="illustration">
+<img src="images/pot6.png" width="66" height="46"
+alt="pot" />
+<img src="images/pot5.png" width="60" height="47"
+alt="pot" />
+</p>
+</div>
+
+<p>&nbsp;<br/>&nbsp;</p>
+
+<div class="leftfloat">
+<p class="illustration">
+<img src="images/squarepot3.png" width="93" height="50"
+alt="square pot" />
+</p>
+<p class="illustration">
+<img src="images/squarepot5.png" width="64" height="39"
+alt="square pot" />
+<img src="images/squarepot4.png" width="65" height="39"
+alt="square pot" />
+</p>
+</div>
+
+
+<span class="pagenum">383</span>
+<!-- png412 -->
+<hr class="above" />
+
+<h3><a name="cook2secXIX" id="cook2secXIX">
+Section XIX.</a></h3>
+
+<h3 class="fish">OR,</h3>
+
+<h3 class="fish">
+The Seventh Section of <i>FISH</i>.</h3>
+
+<h3 class="subhead fish">
+Shewing the exactest Ways of Dressing<br/>
+all manner of Shell-Fish.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook2rec383a" id="cook2rec383a">
+To stew oysters in the French Way.</a></h5>
+
+<p><span class="firstletter">T</span>Ake oysters, open them and
+parboil them in their own liquor, the quantity of three pints or a
+pottle; being parboil’d, wash them in warm water clean from the dregs,
+beard them and put them in a pipkin with a little white wine, &amp; some
+of the liquor they were parboil’d in, a&nbsp;whole onion, some salt, and
+pepper, and stew them till they be half done; then put them and their
+liquor into a frying-pan, fry them a pretty while, put to them a good
+piece of sweet butter, and fry them a therein so much longer, then have
+ten or twelve yolks of eggs dissolved with some vinegar, wherein you
+must put in some minced parsley, and some grated nutmeg, put these
+ingredients into the oysters, shake them in the frying-pan a warm or
+two, and serve them&nbsp;up.</p>
+
+
+<h5><a name="cook2rec383b" id="cook2rec383b">
+To stew Oysters otherways.</a></h5>
+
+<p>Take a pottle of large great oysters, parboil them in their own
+liquor, then wash them in warm water from the dregs, &amp; put them in a
+pipkin with a good big onion or
+<span class="pagenum">384</span>
+<!-- png413 -->
+two, and five or six blades of large mace, a&nbsp;little whole pepper,
+a&nbsp;slic’t nutmeg, a&nbsp;quarter of a pint of white wine, as much
+wine-vinegar, a&nbsp;quarter of a pound of sweet butter, and a little
+salt, stew them finely together on a soft fire the space of half an
+hour, then dish them on sippets of French bread, slic’t lemon on them,
+and barberries, run them over with beaten butter, and garnish the dish
+with dryed manchet grated and searsed.</p>
+
+
+<h5><a name="cook2rec384a" id="cook2rec384a">
+To stew Oysters otherways.</a></h5>
+
+<p>Take a pottle of large great oysters, parboil them in their own
+liquor, then wash them in warm water, wipe them dry, and pull away the
+fins, flour them and fry them in clarifi’d butter fine and white, then
+take them up, and put them in a large dish with some white or claret
+wine, a&nbsp;little vinegar, a&nbsp;quarter of a pound of sweet butter,
+some grated nutmeg, large mace, salt, and two or three slices of an
+orange, stew them two or three warms, then serve them in a large clean
+scowred dish, pour the sauce on them, and run them over with beaten
+butter, slic’t lemon or orange, and sippets round the dish.</p>
+
+
+<h5><a name="cook2rec384b" id="cook2rec384b">
+Otherways.</a></h5>
+
+<p>Take a pottle of great oysters, and stew them in their own liquor;
+then take them up, wash them in warm water, take off the fins, and put
+them in a pipkin with some of their own liquor, a&nbsp;pint of
+white-wine, a&nbsp;little wine vinegar, six large maces, 2 or three
+whole onions, a&nbsp;race of ginger slic’t, a&nbsp;whole nutmeg slic’t,
+twelve whole pepper corns, salt, a&nbsp;quarter of a pound of sweet
+butter, and a little faggot of sweet herbs; stew all these together very
+well, then drain them through a cullender, and dish them on fine carved
+sippets; then take some of the liquor they were stewed in; beat it up
+thick with a
+<span class="pagenum">385</span>
+<span class="folionum">Dd</span>
+<!-- png414 -->
+minced lemon, and half a pound of butter, pour it on the oysters being
+dished, and garnish the dish and the oysters with grapes, grated bread,
+slic’t lemon, and barberries.</p>
+
+
+<h5><a name="cook2rec385a" id="cook2rec385a">
+Or thus.</a></h5>
+
+<p>Boil great oysters in their shells brown, and dry, but burn them not,
+then take them out and put them in a pipkin with some good sweet butter,
+the juice of two or three oranges, a&nbsp;little pepper, and grated
+nutmeg, give them a warm, and dish them in a fair scowred dish with
+carved sippets, and garnish it with dryed, grated, searsed fine
+manchet.</p>
+
+
+<h5><a name="cook2rec385b" id="cook2rec385b">
+To make Oyster Pottage.</a></h5>
+
+<p>Take some boil’d pease, strain them and put them in a pipkin with
+some capers, some sweet herbs finely chopped, some salt, and butter;
+then have some great oysters fryed with sweet herbs, and grosly chopped,
+put them to the strained pease, stew them together, serve them on a
+clean scowred dish on fine carved fippets, and garnish the dish with
+grated bread.</p>
+
+
+<h5><a name="cook2rec385c" id="cook2rec385c">
+Otherways.</a></h5>
+
+<p>Take a quart of great oysters, parboil them in their own liquor, and
+stew them in a pipkin with some capers, large mace, a&nbsp;faggot of
+sweet herbs, salt, and butter, being finely stewed, serve them on slices
+of dryed <i>French</i> bread, round the oysters slic’t lemon, and on the
+pottage boil’d spinage, minced, and buttered, but first pour on the
+broth.</p>
+
+
+<h5><a name="cook2rec385d" id="cook2rec385d">
+To make a Hash of Oysters.</a></h5>
+
+<p>Take three quarts of great oysters, parboil them, and save their
+liquor, then mince 2 quarts of them very fine, and put them a stewing in
+a pipkin with a half pint of
+<span class="pagenum">386</span>
+<!-- png415 -->
+white wine, a&nbsp;good big onion or two, some large mace, a&nbsp;grated
+nutmeg, some chesnuts, and pistaches, and three or 4 spoonfuls of
+wine-vinegar, a&nbsp;quarter of a pound of good sweet butter, some
+oyster liquor, pepper, salt, and a faggot of sweet herbs; stew the
+foresaid together upon a soft fire the space of half an hour, then take
+the other oysters, and season them with pepper, salt and nutmeg, fry
+them in batter made of fine flour, egg, salt, and cream, make one half
+of it green with juyce of spinage, and sweet herbs chopped small, dip
+them in these batters, and fry them in clarified butter, being fried
+keep them warm in an oven; then have a fine clean large dish, lay slices
+of French bread all over the bottom of the dish, scald and steep the
+bread with some gravy of the hash, or oyster-liquor, &amp; white wine
+boil’d together; dish the hash all over the slices of bread, lay on that
+the fryed oysters, chesnuts, and pistaches; then beat up a lear or sauce
+of butter, juyce of lemon or oranges, five or six, a&nbsp;little
+white-wine, the yolks of 3 or 4 eggs, and pour on this sauce over the
+hash with some slic’t lemon, and lemon-peel; garnish the dish with
+grated bread, being dryed and searsed, some pistaches, chesnuts, carved
+lemons, &amp; fryed oysters.</p>
+
+<p>Sometimes you may use mushrooms boild in water, salt, sweet
+herbs&mdash;large mace, cloves, bayleaves, two or three cloves of
+garlick, then take them up, dip them in batter &amp; fry them brown,
+make sauce for them with claret, and the juyce of two or three oranges,
+salt, butter, the juyce of horse-raddish roots beaten and strained,
+grated nutmeg, and pepper, beat them up thick with the yolks of two or
+three eggs, do this sauce in a frying-pan, shake them well together, and
+pour it on the hash with the mushrooms.</p>
+
+
+<h5><a name="cook2rec386a" id="cook2rec386a">
+To marinate great oysters to be eaten hot.</a></h5>
+
+<p>Take three quarts of great oysters ready opened, parboil
+<span class="pagenum">387</span>
+<span class="folionum">Dd2</span>
+<!-- png416 -->
+them in their own liquor, then take them out and wash them in warm
+water, wipe them dry and flour them, fry them crisp in a frying-pan with
+three pints of sweet sallet oyl, put them in a dish, and set them before
+the fire, or in a warm oven; then make sauce with white wine;
+wine-vinegar, four or five blades of large mace, two or three slic’t
+nutmegs, two races of slic’t ginger, some twenty cloves, twice as much
+of whole pepper, and some salt; boil all the foresaid spices in a
+pipkin, with a quart of white wine, a&nbsp;pint of wine vinegar,
+rosemary, tyme, winter savory, sweet marjoram, <ins class="punct"
+title="extra ,">bay </ins>leaves, sage, and parlsey, the tops of all
+these herbs about an inch long; then take three or four good lemons,
+slic’t dish up the oysters in a clean scowred dish, pour on the broth,
+herbs, and spices on them, lay on the slic’t lemons, and run it over
+with some of the oyl they were fried in, and serve them up hot. Or fry
+them in clarified butter<ins class="punct" title="missing .">.&nbsp;</ins></p>
+
+
+<h5><a name="cook2rec387a" id="cook2rec387a">
+Oysters in Stoffado.</a></h5>
+
+<p>Parboil a pottle or three quarts of great Oysters, save the liquor
+and wash the oysters in warm water, then after steep them in white-wine,
+wine-vinegar, slic’t nutmeg, large mace, whole pepper, salt, and cloves;
+give them a warm on the fire, set them off and let them steep two or
+three hours; then take them out, wipe them dry, dip them in batter made
+of fine flour, yolks of eggs, some cream and salt, fry them, and being
+fryed keep them warm, then take some of the spices liquor, some of the
+oysters-liquor, and some butter, beat these things up thick with the
+slices of an orange or two, and two or three yolks of eggs; then dish
+the fryed oysters in a fine clean dish on a chafing-dish of coals, run
+on the sauce over them with the spices, slic’t orange, and barberries,
+and garnish the dish with searsed manchet.</p>
+
+
+<span class="pagenum">388</span>
+<!-- png417 -->
+<h5><a name="cook2rec388a" id="cook2rec388a">
+To Jelly Oysters.</a></h5>
+
+<p>Take ten flounders, two small pikes or plaice, and 4 ounces of ising
+glass; being finely cleansed, boil them in a pipkin in a pottle of fair
+spring-water, and a pottle of white-wine, with some large mace, and
+slic’t ginger; boil them to a jelly, and strain it through a strainer
+into a bason or deep dish; being cold pare off the top and bottom and
+put it in a pipkin, with the juyce of six or seven great lemons to a
+pottle of this broth, three pound of fine sugar beaten in a dish with
+the whites of twelve eggs rubbed all together with a rouling-pin, and
+put amongst the jelly, being melted, but not too hot, set the pipkin on
+a soft fire to stew, put in it a grain of musk, and as much ambergriece
+well rubbed, let it stew half an hour on the embers, then broil it up,
+and let it run through your jelly-bag; then stew the oysters in white
+wine, oyster-liquor, juyce of orange, mace, slic’t nutmeg, whole pepper,
+some salt, and sugar; dish them in a fine clean dish with some preserved
+barberries, large mace, or pomegranat kernels, and run the jelly over
+them in the dish, garnish the dish with carved lemons, large mace, and
+preserved barberries.</p>
+
+
+<h5><a name="cook2rec388b" id="cook2rec388b">
+To pickle Oysters.</a></h5>
+
+<p>Take eight quarts of oysters, and parboil them in their own liquor,
+then take them out, wash them in warm water and wipe them dry, then take
+the liquor they were parboil’d in, and clear it from the grounds into a
+large pipkin or skillet, put to it a pottle of good white-wine,
+a&nbsp;quart of wine vinegar, some large mace, whole pepper, and a good
+quantity of salt, set it over the fire, boil it leisurely, scum it
+clean, and being well boil’d put the liquor into eight
+<span class="pagenum">389</span>
+<span class="folionum">Dd3</span>
+<!-- png418 -->
+barrels of a quart a piece, being cold, put in the oyster, and close up
+the head.</p>
+
+
+<h5><a name="cook2rec389a" id="cook2rec389a">
+Otherways.</a></h5>
+
+<p>Take eight quarts of the fairest oysters that can be gotten, fresh
+and new, at the full of the Moon, parboil them in their own liquor, then
+wipe them dry with a clean cloth, clear the liquor from the dregs, and
+put the oysters in a well season’d barrel that will but just hold them,
+then boil the oyster liquor with a quart of white-wine, a&nbsp;pint of
+wine-vinegar, eight or ten blades of large mace, an ounce of whole
+pepper, four ounces of white salt, four races of slic’t ginger, and
+twenty cloves, boil these ingredients four or five warms, and being
+cold, put them to the oysters, close up the barrel, and keep it for your
+use.</p>
+
+<p>When you serve them, serve them in a fine clean dish with bay-leaves
+round about them, barberries, slic’t lemon, and slic’t orange.</p>
+
+
+<h5><a name="cook2rec389b" id="cook2rec389b">
+To souce Oysters to serve hot or cold.</a></h5>
+
+<p>Take a gallon of great oysters ready opened, parboil them in their
+own liquor, and being well parboil’d, put them into a cullender, and
+save the liquor; then wash the oysters in warm water from the grounds
+&amp; grit, set them by, and make a pickle for them with a pint of
+white-wine, &amp; half a pint of wine vinegar, put it in a pipkin with
+some large mace, slic’t nutmegs, slic’t ginger, whole pepper, three or
+four cloves, and some salt, give it four or five warms and put in the
+oysters into the warm pickle with two slic’t lemons, and lemon-peels;
+cover the pipkin close to keep in the spirits, spices, and liquor.</p>
+
+
+<h5><a name="cook2rec389c" id="cook2rec389c">
+To roast Oysters.</a></h5>
+
+<p>Strain the liquor from the oysters, wash them very clean
+<span class="pagenum">390</span>
+<!-- png419 -->
+and give them a scald in boiling liquor or water; then cut small lard of
+a fat salt eel, &amp; lard them with a very small larding-prick, spit
+them on a small spit for that service; then beat two or three yolks of
+eggs with a little grated bread, or nutmeg, salt, and a little rosemary
+&amp; tyme minced very small; when the oysters are hot at the fire,
+baste them continually with these ingredients, laying them pretty warm
+at the fire. For the sauce boil a little white-wine, oyster-liquor,
+a&nbsp;sprig of tyme, grated bread, and salt, beat it up thick with
+butter, and rub the dish with a clove of garlick.</p>
+
+
+<h5><a name="cook2rec390a" id="cook2rec390a">
+To roast Oysters otherways.</a></h5>
+
+<p>Take two quarts of large great oysters, and parboil them in there own
+liquor, then take them out, wash them from the dregs, and wipe them dry
+on a clean cloth; then haue slices of a fat salt eel, as thick as a half
+crown peice, season the oysters with nutmeg, and salt, spit them on a
+fine small wooden spit for that purpose, spit first a sage leafe, then a
+slice of eel, and then an oyster, thus do till they be all spitted, and
+bind them to another spit with packthread, baste them with yolks of
+eggs, grated bread and stripped time, and lay them to a warm fire with
+here and there a clove in them; being finely roasted make sauce with the
+gravy, that drops from them, blow off the fat, and put to it some claret
+wine, the juyce of an orange, grated nutmeg, and a little butter, beat
+it up thick together with some of the oyster-liquor, and serve them on
+this sauce with slices of orange.</p>
+
+
+<h5><a name="cook2rec390b" id="cook2rec390b">
+Otherways.</a></h5>
+
+<p>Take the greatest oysters you can get, being opened parboil them in
+their own liquor, save the liquor, &amp; wash the oysters in some water,
+wipe them dry, &amp; being cold
+<span class="pagenum">391</span>
+<span class="folionum">Dd4</span>
+<!-- png420 -->
+lard them with eight or ten lardons through each oyster, the lard being
+first seasoned with cloves, pepper, &amp; nutmeg, beaten very small;
+being larded, spit them upon two wooden scuers, bind them to an iron
+spit and rost them, baste them with anchove sauce made of some of the
+oyster-liquor, let them drip in it, and being enough bread them with the
+crust of a roul grated, then dish them, blow the fat off the gravy, put
+it to the oysters, and wring on them the juyce of a lemon.</p>
+
+
+<h5><a name="cook2rec391a" id="cook2rec391a">
+To broil Oysters.</a></h5>
+
+<p>Take great oysters and set them on a gridiron with the heads
+downwards, put them up an end, and broil them dry, brown, and hard, then
+put two or three of them in a shell with some melted butter, set them on
+the gridiron till they be finely stewed, then dish them on a plate, and
+fill them up with good butter only melted, or beaten with juyce of
+orange, pepper them lightly, and serve them up hot.</p>
+
+
+<h5><a name="cook2rec391b" id="cook2rec391b">
+To broil Oysters otherways upon paper.</a></h5>
+
+<p>Broil them on a gridiron as before, then take them out of the shells
+into a dish, and chuse out the fairest, then have a sheet of white paper
+made like a dripping pan, set it on the gridiron, and run it over with
+clarified butter, lay on some sage leaves, some fine thin slices of a
+fat fresh eel, being parboil’d, and some oysters, stew them on the hot
+embers, and being finely broil’d, serve them on a dish and a plate in
+the paper they are boil’d in, and put to them beaten butter, juyce of
+orange, and slices of lemon.</p>
+
+
+<h5><a name="cook2rec391c" id="cook2rec391c">
+To broil large Oysters otherways.</a></h5>
+
+<p>Take a pottle of great oysters opened &amp; parboil them in there own
+liquor, being done, pour them in to a cullender,
+<span class="pagenum">392</span>
+<!-- png421 -->
+and save the liquor, then wash the oysters in warm water from the
+grounds, wipe them with a clean cloth, beard them, and put them in a
+pipkin, put to them large mace, two great onions, some butter, some of
+their own liquor, some white-wine, wine vinegar, and salt; stew them
+together very well, then set some of the largest shells, on a gridiron,
+put 2 or 3 in a shell, with some of the liquor out of the pipkin, broil
+them on a soft fire, and being broil’d, set them on a dish and plate,
+and fill them up with beaten butter.</p>
+
+<p>Sometimes you may bread them in the broiling.</p>
+
+
+<h5><a name="cook2rec392a" id="cook2rec392a">
+To fry Oysters.</a></h5>
+
+<p>Take two quarts of great Oysters being parboil’d in their own liquor,
+and washed in warm water, bread them, dry them, and flour them, fry them
+in clarified butter crisp and white, then have butter’d prawns or
+shrimps, butter’d with cream and sweet butter, lay them in the bottom of
+a clean dish, and lay the fryed oysters round about them, run them over
+with beaten butter, juyce of oranges, bay-leaves stuck round the
+Oysters, and slices of oranges or lemons.</p>
+
+
+<h5><a name="cook2rec392b" id="cook2rec392b">
+Otherways.</a></h5>
+
+<p>Strain the liquor from the oysters, wash them, and parboil them in a
+kettle, then dry them and roul them in flour, or make a batter with
+eggs, flour, a&nbsp;little cream, and salt, roul them in it, and fry
+them in butter. For the sauce, boil the juyce of two or three oranges,
+some of their own liquor, a&nbsp;slic’t nutmeg, and claret; being boil’d
+a little, put in a piece of butter, beating it up thick, then warm the
+dish, rub it with a clove of garlick, dish the oysters, and garnish them
+with slices of orange.</p>
+
+
+<span class="pagenum">393</span>
+<!-- png422 -->
+<h5><a name="cook2rec393a" id="cook2rec393a">
+To bake Oysters.</a></h5>
+
+<p>Parboil your oysters in their own liquor, then take them out and wash
+them in warm water from the dregs dry them and season them with pepper,
+nutmeg, yolks of hard eggs, and salt; the pye being made, put a few
+currans in the bottom, and lay on the oysters, with some slic’t dates in
+halves, some large mace, slic’t lemon, barberries and butter, close it
+up and bake it, then liquor it with white-wine, sugar, and butter; or in
+place of white-wine, use verjuyce.</p>
+
+
+<h5><a name="cook2rec393b" id="cook2rec393b">
+The Forms of Oyster Pyes.</a></h5>
+
+<p class="illustration">
+<img src="images/shell393a.png" width="97" height="95"
+alt="shell" />
+<img src="images/shell393b.png" width="97" height="73"
+alt="shell" />
+<img src="images/shell393c.png" width="73" height="56"
+alt="shell" />
+</p>
+
+<p class="illustration">
+<img src="images/pot1.png" width="133" height="95"
+alt="pot" />
+</p>
+
+<h5><a name="cook2rec393c" id="cook2rec393c">
+To bake Oysters otherways.</a></h5>
+
+<p>Season them with pepper, salt, and nutmegs, the same quantity as
+beforesaid, and the same quantity oysters, two or three whole onions,
+neither currans nor sugar, but add to it in all respects else; as slic’t
+nutmeg on them, large mace, hard eggs in halves, barberries, and butter,
+liquor it with beaten nutmeg, white-wine, and juyce of oranges.</p>
+
+<span class="pagenum">394</span>
+<!-- png423 -->
+<p>Otherways, for change, in the seasoning put to them chopped tyme,
+hard eggs, some anchoves, and the foresaid spices.</p>
+
+<p>Or bake them in Florentines, or patty-pans, and give them the same
+seasoning as you do the pies.</p>
+
+<p>Or take large oysters, broil them dry and brown in the shells, and
+season them with former spices, bottoms of boil’d artichocks, pickled
+mushrooms, and no onions, but all things else as the former, liquor them
+with beaten butter, juyce of orange, and some claret wine.</p>
+
+
+<h5><a name="cook2rec394a" id="cook2rec394a">
+Otherways.</a></h5>
+
+<p>Being parboil’d in their own liquor, season them with a little salt,
+sweet herbs minced small one spoonful, fill the pie, and put into it
+three or four blades of large mace, a&nbsp;slic’t lemon, and on flesh
+days a good handful of marrow rouled in yolks of eggs and butter, close
+it up and bake it, make liquor for it with two nutmegs grated,
+a&nbsp;little pepper, butter, verjuyce, and sugar.</p>
+
+
+<h5><a name="cook2rec394b" id="cook2rec394b">
+To make an Oyster Pye otherways.</a></h5>
+
+<p>Take a pottle of oysters, being parboil’d in their own liquor, beard
+and dry them, then season them with large mace, whole pepper,
+a&nbsp;little beaten ginger, salt, butter, and marrow, then close it up
+and bake it, and being baked, make a lear with white wine the oyster
+liquor, and one onion, or rub the ladle with garlick you beat it up with
+all; it being boil’d, put in a pound of butter, with a minced lemon,
+a&nbsp;faggot of sweet herbs, and being boil’d put in the liquor.</p>
+
+
+<span class="pagenum">395</span>
+<!-- png424 -->
+<h5><a name="cook2rec395a" id="cook2rec395a">
+To make minced Pies or Chewits of Oysters.</a></h5>
+
+<p class="illustration">
+<img src="images/potstack.png" width="106" height="85"
+alt="stack of pots" />
+</p>
+
+<p>Take three quarts of great oysters ready opened and parboil’d in
+their own liquor, then wash them in warm water from the dregs, dry them
+and mince them very fine, season them lightly with nutmeg, pepper, salt,
+cloves, mace, cinamon, caraway-seed, some minced, rasins of the sun,
+slic’t dates, sugar, currans, and half a pint of white wine, mingle all
+together, and put butter in the bottoms of the pies, fill them up and
+bake them.</p>
+
+
+<h5><a name="cook2rec395b" id="cook2rec395b">
+To bake Oysters otherways.</a></h5>
+
+<p>Season them with pepper, salt, nutmeg, and sweet herbs strowed on
+them in the pie, large mace, barberries, butter, and a whole onion or
+two, for liquor a little white wine, and wine-vinegar, beat it up thick
+with butter, and liquor the pie, cut it up, and lay on a slic’t lemon,
+let not the lemon boil in it, and serve it hot.</p>
+
+
+<h5><a name="cook2rec395c" id="cook2rec395c">
+Otherways.</a></h5>
+
+<p>Season them as before with pepper, nutmeg, and salt, being bearded,
+but first fry them in clarified butter, then take them up and season
+them, lay them in the pie being cold, put butter to them and large mace,
+close it up and bake it; then make liquor with a little claret wine and
+juyce of oranges, beat it thick with butter, and a little wine vinegar,
+liquor the pie, lay on some slices of orange, and set it again into the
+oven a little while.</p>
+
+
+<span class="pagenum">396</span>
+<!-- png425 -->
+<h5><a name="cook2rec396a" id="cook2rec396a">
+To bake Oysters otherways.</a></h5>
+
+<p>Take great oysters, beard them, and season them with grated nutmeg,
+salt, and some sweet herbs minc’d small, lay them in the pye with a
+small quantity of the sweet herbs strowed on them, some twenty whole
+corns of pepper, slic’t ginger, a&nbsp;whole onion or two, large mace,
+and some butter, close it up and bake it, and make liquor with
+white-wine, some of their own liquor, and a minced lemon, and beat it up
+thick.</p>
+
+
+<h5><a name="cook2rec396b" id="cook2rec396b">
+Otherways.</a></h5>
+
+<p>Broil great oysters dry in the shells, then take them out, and season
+them with great nutmeg, pepper, and salt, lay them in the pye, and strow
+on them the yolks of two hard eggs minced, some stripp’d tyme, some
+capers, large mace, and butter; close it up, and make liquor with claret
+wine, wine vinegar, butter, and juyce of oranges, and beat it up thick,
+and liquor the pye, set it again into the oven a little while, and serve
+it hot.</p>
+
+
+<h5><a name="cook2rec396c" id="cook2rec396c">
+To make a made Dish of Oysters and other Compounds.</a></h5>
+
+<p>Take oysters, cockles, prawns, craw-fish, and shrimps, being finely
+cleans’d from the grit, season them with nutmeg, pepper, and salt, next
+have chesnuts roasted, and blanch’t, skerrets boil’d, blanched and
+seasoned; then have a dish or patty-pan ready with a sheet of cool
+butter paste, lay some butter on it, then the fishes, and on them the
+skirrets, chesnuts, pistaches, slic’t lemon, large mace, barberries, and
+butter; close it up and bake it, and being baked, fill it up with beaten
+butter, beat with juyce of oranges, and some white-wine, or beaten
+butter with a little wine-vinegar, verjuyce, or juyce of green grapes,
+or a little good fresh fish broth, cut it up and
+<span class="pagenum">397</span>
+<!-- png426 -->
+liquor it, lay on the cover or cut it into four or five pieces, lay it
+round the dish, and serve it hot.</p>
+
+
+<h5><a name="cook2rec397a" id="cook2rec397a">
+To make cool Butter-Paste for this Dish.</a></h5>
+
+<p>Take to every peck of flour five pound of butter, and the whites of
+six eggs, work it well together dry, then put cold water to it; this
+paste is good only for patty-pans and pasties.</p>
+
+
+<h5><a name="cook2rec397b" id="cook2rec397b">
+To make Paste for Oyster-Pies.</a></h5>
+
+<p>The paste for thin bak’t meats must be made with boiling liquor, put
+to every peck of flour two pound of butter, but let the butter boil in
+the liquor first.</p>
+
+
+<h5><a name="cook2rec397c" id="cook2rec397c">
+To fry Mushrooms.</a></h5>
+
+<p>Blanch them &amp; wash them clean if they be large, quarter them, and
+boil them with water, salt, vinegar, sweet herbs, large mace, cloves,
+bay-leaves, and two or three cloves of garlick, then take them up, dry
+them, dip them in batter and fry them in clarifi’d butter till they be
+brown, make sauce for them with claret-wine, the juice of two or three
+oranges, salt, butter, the juyce of horse-raddish roots beaten and
+strained, slic’t nutmeg, and pepper; put these into a frying pan with
+the yolks of two or 3 eggs dissolved with some mutton gravy, beat and
+shake them well together in the pan that they curdle not; then dish the
+mushrooms on a dish, being first rubbed with a clove of garlick, and
+garnish it with oranges, and lemons.</p>
+
+
+<h5><a name="cook2rec397d" id="cook2rec397d">
+To dress Mushrooms in the Italian Fashion.</a></h5>
+
+<p>Take mushrooms, peel &amp; wash them, and boil them in a skillet with
+water and salt, but first let the liquor boil with sweet herbs, parsley,
+and a crust of bread, being boil’d, drain them from the water, and fry
+them in sweet
+<span class="pagenum">398</span>
+<!-- png427 -->
+sallet oyl; being fried serve them in a dish with oyl, vinegar, pepper,
+and fryed parsley. Or fry them in clarified butter.</p>
+
+
+<h5><a name="cook2rec398a" id="cook2rec398a">
+To stew Mushrooms.</a></h5>
+
+<p>Peel them, and put them in a clean dish, strow salt on them, and put
+an onion to them, some sweet herbs, large mace, pepper, butter, salt,
+and two or three cloves, being tender stewed on a soft fire, put to them
+some grated bread, and a little white wine, stew them a little more and
+dish them (but first rub the dish with a clove of garlick) sippet them,
+lay slic’t orange on them, and run them over with beaten butter.</p>
+
+
+<h5><a name="cook2rec398b" id="cook2rec398b">
+To stew Mushrooms otherways.</a></h5>
+
+<p>Take them fresh gathered, and cut off the end of the stalk, and as
+you peel them put them in a dish with white wine; after they have laid
+half an hour, drain them from the wine, and put them between 2 silver
+dishes, and set them on a soft fire without any liquor, &amp; when they
+have stewed a while pour away the liquor that comes from them; then put
+your mushrooms into another clean dish with a sprig of time,
+a&nbsp;whole onion, 4 or five corns of whole pepper, two or three
+cloves, a&nbsp;piece of an orange, a&nbsp;little salt, and a piece of
+good butter, &amp; some pure gravy of mutton, cover them, and set them
+on a gentle fire, so let them stew softly till they be enough and very
+tender; when you dish them, blow off the fat from them, and take out the
+time, spice, and orange from them, then wring in the juyce of a lemon,
+and a little nutmeg among the mushrooms, toss them two or three times,
+and put them in a clean dish, and serve them hot to the table.</p>
+
+
+<span class="pagenum">399</span>
+<!-- png428 -->
+<h5 class="long">
+<a name="cook2rec399a" id="cook2rec399a">
+To dress Champignions in fricase, or Mushrooms, which is all one thing;
+they are called also Fungi, commonly in English Toad Stools.</a></h5>
+
+<p>Dress your Champignions, as in the foregoing Chapter, and being
+stewed put away the liquor, put them into a frying-pan with a piece of
+butter, some tyme, sweet marjoram, and a piece of an onion minced all
+together very fine, with a little salt also and beaten pepper, and fry
+them, and being finely fried, make a lear or sauce with three or four
+eggs dissolved with some claret-wine, and the juyce of two or three
+oranges, grated nutmeg, and the gravy of a leg of mutton, and shake them
+together in a pan with two or three tosses, dish them, and garnish the
+dish with orange and lemon, and rub the dish first with a clove of
+garlick, or none.</p>
+
+
+<h5><a name="cook2rec399b" id="cook2rec399b">
+To broil Mushrooms.</a></h5>
+
+<p>Take the biggest and the reddest, peel them, and season them with
+some sweet herbs, pepper, and salt, broil them on a dripping-pan of
+paper, and fill it full, put some oyl into it, and lay it on a gridiron,
+boil it on a soft fire, turn them often, and serve them with oyl and
+vinegar.</p>
+
+<p>Or broil them with butter, and serve them with beaten butter, and
+juyce of orange.</p>
+
+
+<h5><a name="cook2rec399c" id="cook2rec399c">
+To stew Cockles being taken out of the shells.</a></h5>
+
+<p>Wash them well with vinegar, broil or broth them before you take them
+out of the shells, then put them in a dish with a little claret,
+vinegar, a&nbsp;handful of capers, mace, pepper, a&nbsp;little grated
+bread, minced tyme, salt, and the yolks of two or three hard eggs
+minced, stew all together till you think them enough; then put in a good
+piece of butter, shake them well together, heat the dish,
+<span class="pagenum">400</span>
+<!-- png429 -->
+rub it with a clove of garlick, and put two or three toasts of white
+bread in the bottom, laying the meat on them. Craw-fish, prawns, or
+shrimps, are excellent good the same way being taken out of their
+shells, and make variety of garnish with the shells.</p>
+
+
+<h5><a name="cook2rec400a" id="cook2rec400a">
+To stew Cockles otherways.</a></h5>
+
+<p>Stew them with claret wine, capers, rose or elder vinegar, wine
+vinegar, large mace, gross pepper, grated bread, minced tyme, the yolks
+of hard eggs minced, and butter: stew them well together. Thus you may
+stew scollops, but leave out capers.</p>
+
+
+<h5><a name="cook2rec400b" id="cook2rec400b">
+To stew Scollops.</a></h5>
+
+<p>Boil them very well in white wine, fair water, and salt, take them
+out of the shells, and stew them with some of the liquor elder vinegar,
+two or three cloves, some large mace, and some sweet herbs chopped
+small; being well stewed together, dish four or five of them in scollop
+shells and beaten butter, with the juyce of two or three oranges.</p>
+
+
+<h5><a name="cook2rec400c" id="cook2rec400c">
+To stew Muscles.</a></h5>
+
+<p>Wash them clean, and boil them in water, or beer and salt; then take
+them out of the shells, and beard them from gravel and stones, fry them
+in clarified butter, and being fryed put away some of the butter, and
+put to them a sauce made of some of their own liquor, some sweet herbs
+chopped, a&nbsp;little white-wine, nutmeg, three or four yolks of eggs
+dissolved in wine vinegar, salt, and some sliced orange; give these
+materials a warm or two in the frying-pan, make the sauce pretty thick,
+and dish them in the scollop shells.</p>
+
+
+<span class="pagenum">401</span>
+<span class="folionum">Ee</span>
+<!-- png430 -->
+<h5><a name="cook2rec401a" id="cook2rec401a">
+To fry Muscles.</a></h5>
+
+<p>Take as much water <ins class="correction" title="text reads ‘ar’">as</ins> will cover them, set it a boiling, and when it boils put
+in the muscles, being clean washed, put some salt to them, and being
+boil’d take them out of the shells, and beard them from the stones,
+moss, and gravel, wash them in warm water, wipe them dry, flour them and
+fry them crisp, serve them with beaten butter, juyce of orange, and
+fryed parsley, or fryed sage dipped in batter, fryed ellicksander
+leaves, and slic’t orange.</p>
+
+
+<h5><a name="cook2rec401b" id="cook2rec401b">
+To make a Muscle Pye.</a></h5>
+
+<p>Take a peck of muscles, wash them clean, and set them a boiling in a
+kettle of fair water, (but first let the water boil) then put them into
+it, give them a warm, and as soon as they are opened, take them out of
+the shells, stone them, and mince them with some sweet herbs, some
+leeks, pepper, and nutmeg; mince six hard eggs and put to them, put some
+butter in the pye, close it up and bake it, being baked liquor it with
+some butter, white wine, and slices of orange.</p>
+
+
+<h5><a name="cook2rec401c" id="cook2rec401c">
+To stew Prawns, Shrimps, or Craw-Fish.</a></h5>
+
+<p>Being boil’d and picked, stew them in white wine, sweet butter,
+nutmeg, and salt, dish them in scollop shells, and run them over with
+beaten butter, and juyce of orange or lemon.</p>
+
+<p>Otherways, stew them in butter and cream, and serve them in scollop
+shells.</p>
+
+
+<h5><a name="cook2rec401d" id="cook2rec401d">
+To stew Lobsters.</a></h5>
+
+<p>Take claret-wine vinegar, nutmeg, salt, and butter, stew them down
+some what dry, and dish them in a scollop-shell, run them over with
+butter and slic’t lemon.</p>
+
+<span class="pagenum">402</span>
+<!-- png431 -->
+<p>Otherways, cut it into dice-work, and warm it with white-wine and
+butter, put it in a pipkin with claret wine or grape verjuyce, and
+grated manchet, and fill the scollop-shells.</p>
+
+
+<h5><a name="cook2rec402a" id="cook2rec402a">
+Otherways.</a></h5>
+
+<p>Being boil’d, take out the meat, break it small, but break the shells
+as little as you can, then put the meat into a pipkin with claret-wine,
+wine-vinegar, slic’t nutmeg, a&nbsp;little salt, and some butter; stew
+all these together softly an hour, being stewed almost dry, put to it a
+little more butter, and stir it well together; then lay very thin toasts
+in a clean dish, and lay the meat on them. Or you may put the meat in
+the shells, and garnish the dish about with the legs, and lay the body
+or barrel over the meat with some sliced lemon, and rare coloured
+flowers being in summer, or pickled in winter. Crabs are good the same
+way, only add to them the juyce of two or three oranges, a&nbsp;little
+pepper, and grated bread.</p>
+
+
+<h5><a name="cook2rec402b" id="cook2rec402b">
+To stew Lobsters otherways.</a></h5>
+
+<p>Take the meat out of the shells, slice it, and fry it in clarified
+butter, (the Lobsters being first boil’d and cold), then put the meat in
+a pipkin with some claret wine, some good sweet butter, grated nutmeg,
+salt, and 2 or three slices of an orange; let it stew leisurely half an
+hour, and dish it up on fine carved sippets in a clean dish, with sliced
+orange on it, and the juyce of another, and run it over with beaten
+butter.</p>
+
+
+<h5><a name="cook2rec402c" id="cook2rec402c">
+To hash Lobsters.</a></h5>
+
+<p>Take them out of the shells, mince them small, and put them in a
+pipkin with some claret wine, salt, sweet butter, grated nutmeg, slic’t
+oranges, &amp; some pistaches; being
+<span class="pagenum">403</span>
+<span class="folionum">Ee2</span>
+<!-- png432 -->
+finely stewed, serve them on sippets, dish them, and run them over with
+beaten butter, slic’t oranges, some cuts of paste, or lozenges of
+puff-paste.</p>
+
+
+<h5><a name="cook2rec403a" id="cook2rec403a">
+To boil Lobsters to eat cold the common way.</a></h5>
+
+<p>Take them alive or dead, lay them in cold water to make the claws
+tuff, and keep them from breaking off; then have a kettle over the fire
+with fair water, put in it as much bay-salt, as will make it a good
+strong brine, when it boils scum it, and put in the Lobsters, let them
+boil leisurely the space of half an hour or more according to the
+bigness of them, being well boil’d take them up, wash them, and then
+wipe them with beer and butter; and keep them for your use.</p>
+
+
+<h5><a name="cook2rec403b" id="cook2rec403b">
+To keep Lobsters a quarter of a year very good.</a></h5>
+
+<p>Take them being boil’d as aforesaid, wrap them in course rags having
+been steeped in brine, and bury them in a cellar in some sea-sand pretty
+deep.</p>
+
+
+<h5><a name="cook2rec403c" id="cook2rec403c">
+To farce a Lobster.</a></h5>
+
+<p>Take a lobster being half boil’d, take the meat out of the shells,
+and mince it small with a good fresh eel, season it with cloves &amp;
+mace beaten, some sweet herbs minced small and mingled amongst the meat,
+yolks of eggs, gooseberries, grapes, or barberries, and sometimes boil’d
+artichocks cut into dice-work, or boil’d aspragus, and some almond-paste
+mingled with the rest, fill the lobster shells, claws, tail, and body,
+and bake it in a blote oven, make sauce with the gravy and whitewine,
+and beat up the sauce or lear with good sweet butter, a&nbsp;grated
+nutmeg, juyce of oranges, and an anchove, and rub the dish with a clove
+of garlick.</p>
+
+<p>To this farcing you may sometime add almond paste
+<span class="pagenum">404</span>
+<!-- png433 -->
+currans, sugar, gooseberries, and make balls to lay about the lobsters,
+or serve it with venison sauce.</p>
+
+
+<h5><a name="cook2rec404a" id="cook2rec404a">
+To marinate Lobsters.</a></h5>
+
+<p>Take lobsters out of the shells being half boil’d, then take the
+tails and lard them with a salt eel (or not lard them) part the tails
+into two halves the longest way, and fry them in sweet sallet oyl, or
+clarified butter; being finely fryed, put them into a dish or pipkin,
+and set them by; then make sauce with white wine, and white wine
+vinegar, four or five blades of large mace, three or four slic’t
+nutmegs, two races of ginger slic’t, some ten or twelve cloves twice as
+much of whole pepper, and salt, boil them altogether with rosemary,
+tyme, winter-savory, sweet marjoram, bay-leaves, sage, and parsley, the
+tops of all these herbs about an inch long; then take three or four
+lemons and slice them, dish up the lobsters on a clean dish, and pour
+the broth, herbs and spices on the fish, lay on the lemons, run it over
+with some of the oyl or butter they were fryed in, and serve them up
+hot.</p>
+
+
+<h5><a name="cook2rec404b" id="cook2rec404b">
+To broil Lobsters.</a></h5>
+
+<p>Being boil’d lay them on a gridiron, or toast them against the fire,
+and baste them with vinegar and butter, or butter only, broil them
+leisurely, and being broil’d serve them with butter and vinegar beat up
+thick with slic’t lemon and nutmeg.</p>
+
+
+<h5><a name="cook2rec404c" id="cook2rec404c">
+Otherways.</a></h5>
+
+<p>Broil them, the tail being parted in two halves long ways, also the
+claws cracked and broil’d; broil the barrel whole being salted, baste it
+with sweet herbs, as tyme, rosemary, parsley, and savory, being broil’d
+dish it, and serve it with butter and vinegar.</p>
+
+
+<span class="pagenum">405</span>
+<span class="folionum">Ee3</span>
+<!-- png434 -->
+<h5><a name="cook2rec405a" id="cook2rec405a">
+To broil Lobsters on paper.</a></h5>
+
+<p>Slice the tails round, and also the claws in long slices, then butter
+a dripping-pan made of the paper, lay it on a gridiron, and put some
+slices of lobster seasoned with nutmeg and salt, and slices of a fresh
+eel, some sageleaves<ins class="punct" title="missing ,">,
+</ins>tops of rosemary, two or three cloves, and sometimes some
+bay-leaves or sweet herbs chopped; broil them on the embers, and being
+finely broil’d serve them on a dish and a plate in the same
+dripping-pan, put to them beaten butter, juyce of oranges, and slices of
+lemon.</p>
+
+
+<h5><a name="cook2rec405b" id="cook2rec405b">
+To roast Lobsters.</a></h5>
+
+<p>Take a lobster and spit it raw on a small spit, bind the claws and
+tail with packthred, baste it with butter, vinegar, and sprigs of
+rosemary, and salt it in the roasting.</p>
+
+
+<h5><a name="cook2rec405c" id="cook2rec405c">
+Otherways.</a></h5>
+
+<p>Half boil them, take them out of the shells, and lard them with small
+lard made of a salt eel, lard the claws and tails, and spit the meat on
+a small spit, with some slices of the eel, and sage or bay leaves
+between, stick in the fish here and there a clove or two, and some
+sprigs of rosemary; roast the barrel of the lobsters whole, and baste
+them with sweet butter, make sauce with claret wine, the gravy of the
+lobsters, juyce of oranges, an anchove or two, and sweet butter beat up
+thick with the core of a lemon, and grated nutmeg.</p>
+
+
+<h5><a name="cook2rec405d" id="cook2rec405d">
+Otherways.</a></h5>
+
+<p>Half boil them, and take the meat out of the tail, and claws as whole
+as can be, &amp; stick it with cloves and tops of rosemary; then spit
+the barrels of the lobsters by themselves,
+<span class="pagenum">406</span>
+<!-- png435 -->
+the tails and claws by themselves, and between them a sage or bay-leaf;
+baste them with sweet butter, and dredg them with grated bread, yolks of
+eggs, and some grated nutmeg. Then make sauce with claret wine, vinegar,
+pepper, the gravy of the meat, some salt, slices of oranges, grated
+nutmeg, and some beaten butter; then dish the barrels of the lobsters
+round the dish, the claws and tails in the middle, and put to it the
+sauce.</p>
+
+
+<h5><a name="cook2rec406a" id="cook2rec406a">
+Otherways.</a></h5>
+
+<p>Make a farcing in the barrels of the lobsters with the meat in them,
+some almond-paste, nutmeg, tyme, sweet marjoram, yolks of raw eggs,
+salt, and some pistaches, and serve them with venison sauce.</p>
+
+
+<h5><a name="cook2rec406b" id="cook2rec406b">
+To fry Lobsters.</a></h5>
+
+<p>Being boil’d take the meat out of the shells, and slice it long ways,
+flour it, and fry it in clarified butter, fine, white, and crisp; or in
+place of flouring it in batter, with eggs, flour, salt, and cream, roul
+them in it and fry them, being fryed make a sauce with the juyce of
+oranges, claret wine, and grated nutmeg, beaten up thick with some good
+sweet butter, then warm the dish and rub it with a clove of garlick,
+dish the lobsters, garnish it with slices of oranges or lemons, and pour
+on the sauce.</p>
+
+
+<h5><a name="cook2rec406c" id="cook2rec406c">
+To bake Lobsters to be eaten hot.</a></h5>
+
+<p>Being boil’d and cold, take the meat out of the shells, and season it
+lightly with nutmeg, pepper, salt, cinamon, and ginger; then lay it in a
+pye made according to the following form, and lay on it some dates in
+halves, large mace, slic’t lemons, barberries, yolks of hard eggs and
+<span class="pagenum">407</span>
+<span class="folionum">Ee4</span>
+<!-- png436 -->
+butter, close it up and bake it, and being baked liquor it with
+white-wine, butter, and sugar, and ice it. On flesh days put marrow
+to&nbsp;it.</p>
+
+<p class="illustration">
+<img src="images/lobster407.png" width="207" height="169"
+alt="lobster" />
+</p>
+
+
+<h5><a name="cook2rec407a" id="cook2rec407a">
+Otherways.</a></h5>
+
+<p>Take the meat out of the shells being boil’d and cold, and lard it
+with a salt eel or salt salmon, seasoning it with beaten nutmeg, pepper,
+and salt; then make the pye, put some butter in the bottom, and lay on
+it some slices of a fresh eel, and on that a layer of lobsters, put to
+it a few whole cloves, and thus make two or three layers, last of all
+slices of fresh eel, some whole cloves and butter, close up the pye, and
+being baked, fill it up with clarified butter.</p>
+
+<p>If you bake it these ways to eat hot, season it lightly, and put in
+some large mace; liquor it with claret wine, beaten butter, and slices
+of orange.</p>
+
+
+<h5><a name="cook2rec407b" id="cook2rec407b">
+Otherways.</a></h5>
+
+<p>Take four lobsters being boil’d, and some good fat conger raw, cut
+some of it into square pieces as broad as your hand, then take the meat
+of the lobsters, and
+<span class="pagenum">408</span>
+<!-- png437 -->
+slice the tails in two halves or two pieces long wayes, as also the
+claws, season both with pepper, nutmeg and salt then make the pie, put
+butter in the bottom, lay on the slices, of conger, and then a layer of
+lobsters; thus do three or four times till the pie be full, then lay on
+a few whole cloves, and some butter; close it up and bake it, being
+baked liquor it with butter and white-wine, or only clarified butter.
+Make your pyes according to these forms.</p>
+
+<p class="illustration">
+<img src="images/pot5.png" width="60" height="47"
+alt="pot" />
+<img src="images/squarepot4.png" width="65" height="39"
+alt="square pot" />
+</p>
+
+<p>If to eat hot season it lightly, and being baked liquor it with
+butter, white-wine, slic’t lemon, gooseberries, grapes, or
+barberries.</p>
+
+
+<h5><a name="cook2rec408a" id="cook2rec408a">
+To pickle Lobsters.</a></h5>
+
+<p>Boil them in vinegar, white-wine, and salt, being boiled take them up
+and lay them by, then have some bay-leaves, rosemary tops,
+winter-savory, tyme, large mace, and whole pepper: boil these foresaid
+materials all together in the liquor with the lobsters, and some whole
+cloves; being boil’d, barrel them up in a vessel that will but just
+contain them, and pack them close, pour the liquor to them, herbs
+spices, and some lemon peels, close up the head of the kegg or firkin;
+and keep them for your use; when you serve them, serve them with spices,
+herbs, peels, and some of the liquor or pickle.</p>
+
+
+<h5><a name="cook2rec408b" id="cook2rec408b">
+To jelly Lobsters, Craw-fish, or Prawns.</a></h5>
+
+<p>Take a tench being new, draw out the garnish at the gills, and cut
+out all the gills, it will boil the whiter,
+<span class="pagenum">409</span>
+<!-- png438 -->
+then set on as much clear water aswil conveniently boil it, season it
+with salt, wine-vinegar, five or six bay-leaves large mace, three or
+four whole cloves, and a faggot of sweet herbs bound up hard together:
+so soon as this preparative boils, put in the tench being clean wiped,
+do not scale it, being boil’d take it up and wash off all the loose
+scales, then strain the liquor through a jelly-bag, and put to it a
+piece of ising-glass being first washed and steeped for the purpose,
+boil it very cleanly, and run it through a jelly-bag; then having the
+fish taken out of the shells, lay them in a large clean dish, lay the
+lobsters in slices, and the craw fish and prawns whole, and run this
+jelly over them. You may make this jelly of divers colours, as you may
+see in the Section of Jellies, page 202.</p>
+
+<p>Garnish the dish of Jellies with lemon-peels cut in branches, long
+slices as you fancy, barberries, and fine coloured flowers.</p>
+
+<p>Or lard the lobsters with salt eel, or stick it with candied oranges,
+green citterns, or preserved barberries, and make the jelly sweet.</p>
+
+
+<h5><a name="cook2rec409a" id="cook2rec409a">
+To stew Crabs.</a></h5>
+
+<p>Being boil’d take the meat out of the bodies or barrels, and save the
+great claws, and the small legs whole to garnish the dish, strain the
+meat with some claret wine, grated bread, wine-vinegar, nutmeg,
+a&nbsp;little salt, and a piece of butter; stew them together <ins class
+= "correction" title="text reads ‘au’">an</ins> hour on a soft fire in
+a pipkin, and being stewed almost dry, put in some beaten butter with
+juyce of oranges beaten up thick; then dish the shells being washed and
+finely cleansed, the claws and little legs round about them, put the
+meat into the shells, and so serve them.</p>
+
+<span class="pagenum">410</span>
+<!-- png439 -->
+<p>Sometimes you may use yolks of eggs strained with butter.</p>
+
+
+<h5><a name="cook2rec410a" id="cook2rec410a">
+To stew Crabs otherways.</a></h5>
+
+<p>Being boil’d take the meat out of the shells, and put it in a pipkin
+with some claret wine, and wine vinegar, minced tyme, pepper, grated
+bread, salt, the yolks of two or three hard eggs strained or minced very
+small, some sweet butter, capers, and some large mace; stew it finely,
+rub the shells with a clove or two of garlick, and dish them as is shown
+before.</p>
+
+
+<h5><a name="cook2rec410b" id="cook2rec410b">
+Otherways.</a></h5>
+
+<p>Take the meat out of the bodies, and put it in a pipkin with some
+cinamon, wine vinegar, butter, and beaten ginger, stew them and serve
+them as the former, dished with the legs about them.</p>
+
+<p>Sometimes you may add sugar to them, parboil’d grapes, gooseberries,
+or barberries, and in place of vinegar, juyce of oranges, and run them
+over with beaten butter.</p>
+
+
+<h5><a name="cook2rec410c" id="cook2rec410c">
+To butter Crabs.</a></h5>
+
+<p>The Crabs being boil’d, take the meat out of the bodies, and strain
+it with the yolks of three or four hard eggs, beaten cinamon, sugar,
+claret-wine, and wine-vinegar, stew the meat in a pipkin with some good
+sweet butter the space of a quarter of an hour, and serve them as the
+former.</p>
+
+
+<h5><a name="cook2rec410d" id="cook2rec410d">
+Otherways.</a></h5>
+
+<p>Being boil’d, take the meat out of the shells, as also out of the
+great claws, cut it into dice-work, &amp; put both the
+<span class="pagenum">411</span>
+<!-- png440 -->
+meats into a pipkin, together with some white wine, juyce of oranges,
+nutmeg, and some slices of oranges, stew it two or three warms on the
+fire, and the shells being finely cleansed and dried, put the meat into
+them, and lay the legs round about them in a clean dish.</p>
+
+
+<h5><a name="cook2rec411a" id="cook2rec411a">
+To make a Hash of Crabs.</a></h5>
+
+<p>Take two crabs being boil’d, take out the meat of the claws, and cut
+it into dice-work, mix it with the meat of the body, then have some
+pine-apple seed, and some pistaches or artichock-bottoms, boil’d,
+blanched, and cut into dice-work, or some asparagus boil’d and cut half
+an inch long; stew all these together with some claret wine, vinegar,
+grated nutmeg, salt, sweet butter, and the slices of an orange; being
+finely stewed, dish it on sippets, cuts, or lozenges of puff paste, and
+garnish it with fritters of arms, slic’t lemon carved, barberries,
+grapes, or gooseberries, and run it over with beaten butter, and yolks
+of eggs beaten up thick together.</p>
+
+
+<h5><a name="cook2rec411b" id="cook2rec411b">
+To farce a Crab.</a></h5>
+
+<p>Take a boil’d crab, take the meat out of the shell, and mince the
+claws with a good fresh eel, season it with cloves, mace, some sweet
+herbs chopped, and salt, mingle all together with some yolks of eggs,
+some grapes, gooseberries, or barberres, and sometimes boil’d artichocks
+in dice-work, or boil’d asparagus, some almond-paste, the meat of the
+body of the crab, and some grated bread, fill the shells with this
+compound, &amp; make some into balls, bake them in a dish with some
+butter and white wine in a soft oven; being baked, serve them in a clean
+dish with a sauce made of beaten butter, large
+<span class="pagenum">412</span>
+<!-- png441 -->
+mace, scalded grapes, gooseberries, or barberries, or some slic’t orange
+or lemon and some yolks of raw eggs dissolved with some white-wine or
+claret, and beat up thick with butter; brew it well together, pour it on
+the fish, and lay on some slic’t lemon, stick the balls with some
+pistaches, slic’t almonds, pine-apple-seed, or some pretty cuts in
+paste.</p>
+
+
+<h5><a name="cook2rec412a" id="cook2rec412a">
+To broil Crabs in Oyl or Butter.</a></h5>
+
+<p>Take Crabs being boil’d in water and salt, steep them in oyl and
+vinegar, and broil them on a gridiron on a soft fire of embers, in the
+broiling baste them with some rosemary branches, and being broil’d serve
+them with the sauces they were boil’d with, oyl and vinegar, or beaten
+butter, vinegar, and the rosemary branches they were basted with.</p>
+
+
+<h5><a name="cook2rec412b" id="cook2rec412b">
+To fry Crabs.</a></h5>
+
+<p>Take the meat out of the great claws being first boiled, flour and
+fry them, and take the meat out of the body strain half of it for sauce,
+and the other half to fry, and mix it with grated bread, almond paste,
+nutmeg, salt, and yolks of eggs, fry it in clarified butter, being first
+dipped in batter, put in a spoonful at a time; then make sauce with
+wine-vinegar, butter, or juyce of orange, and grated nutmeg, beat up the
+butter thick, and put some of the meat that was strained into the sauce,
+warm it and put it in a clean dish, lay the meat on the <ins class ="correction" title="text reads ‘sance’">sauce</ins>, slices of orange
+over all, and run it over with beaten butter, fryed parsley, round the
+dish brim, and the little legs round the meat.</p>
+
+
+<h5><a name="cook2rec412c" id="cook2rec412c">
+Otherways.</a></h5>
+
+<p>Being boil’d and cold, take the meat out of the claws, flour and fry
+them, then take the meat out of the body,
+<span class="pagenum">413</span>
+<!-- png442 -->
+butter it with butter vinegar, and pepper, and put it in a clean dish,
+put the fryed crab round about it, and run it over with beaten butter,
+juyce and slices of orange, and lay on it sage leaves fryed in batter,
+or fryed parsley.</p>
+
+
+<h5><a name="cook2rec413a" id="cook2rec413a">
+To bake Crabs in Pye, Dish, or Patty pan.</a></h5>
+
+<p>Take four or five crabs being boil’d, take the meat out of the shell
+and claws as whole as you can, season it with nutmeg and salt lightly;
+then strain the meat that came out of the body, shells, with a little
+claret-wine, some cinamon, ginger, juyce of orange and butter, make the
+pie, dish, or patty pan, lay butter in the bottom, then the meat of the
+claws, some pistaches, asparagus, some bottoms of artichocks, yolks of
+hard eggs, large mace, grapes, gooseberries or barberries, dates of
+slic’t orange, and butter, close it up and bake it, being baked, liquor
+it with the meat out of the body.</p>
+
+
+<h5><a name="cook2rec413b" id="cook2rec413b">
+Otherways.</a></h5>
+
+<p>Mince them with a tench or fresh eel, and season it with sweet herbs
+minced small, beaten nutmeg, pepper, and salt, lightly season, and
+mingle the meat that was in the bodies of the crabs with the other
+seasoned fishes; mingle also with this foresaid meat some boil’d or
+roasted chesnuts, or artichocks, asparagus boil’d and cut an inch long,
+pistaches, or pine-apple-seed, and grapes, gooseberries or barberries,
+fill the pie, dish, or patty-pan, close it up and bake it, being baked,
+liquor it with juyce of oranges, some claret wine, good butter beat up
+thick, and the yolks of two or three eggs; fill up the pie, lay slices
+of an orange on it and stick in some lozenges of puff-paste, or branches
+of short paste.</p>
+
+
+<span class="pagenum">414</span>
+<!-- png443 -->
+<h5><a name="cook2rec414a" id="cook2rec414a">
+To make minced Pies of a Crab.</a></h5>
+
+<p class="illustration">
+<img src="images/pot6.png" width="66" height="46"
+alt="pot" />
+</p>
+
+<p>Being boil’d, mince the legs, and strain the meat in the body with
+two or three yolks of eggs, mince also some sweet herbs and put to it
+some almond-paste or grated bread, a&nbsp;minced onion, some fat eel cut
+like little dice, or some fat belly of salmon; mingle it all together,
+and put it in a pie made according to this form, season it with nutmeg,
+pepper, salt, currans, and barberries, grapes, or gooseberries, mingle
+also some butter, and fill your pie, bake it, and being baked, liquor it
+with beaten butter and white wine. Or with butter, sugar, cinamon, sweet
+herbs chopped, and verjuyce.</p>
+
+
+<h5><a name="cook2rec414b" id="cook2rec414b">
+To dress Tortoise.</a></h5>
+
+<p>Cast off the head, feet, and tail, and boil it in water, wine, and
+salt, being boil’d, pull the shell asunder, and pick the meat from the
+skins, and the gall from the liver, save the eggswhole if a female, and
+stew the eggs, meat and liver in a dish with some grated nutmeg,
+a&nbsp;little sweet herbs minced small, and some sweet butter, stew it
+up, and serve it on fine sippets, cover the meat with the upper shell of
+the tortoise, and slices or juyce of orange.</p>
+
+<p>Or stew them in a pipkin with some butter, whitewine some of the
+broth, a&nbsp;whole onion or two, tyme, parsley, winter savory, and
+rosemary minc’t, being finely stewed serve them on sippets, or put them
+in the shells, being cleansed; or make a fricase in a frying-pan with 3
+or four
+<span class="pagenum">415</span>
+<!-- png444 -->
+yolks of eggs and some of the shells amongst them, and dress them as
+aforesaid.</p>
+
+
+<h5><a name="cook2rec415a" id="cook2rec415a">
+To dress Snails.</a></h5>
+
+<p>Take shell snails, and having water boil’d, put them in, then pick
+them out of the shells with a great pin into a bason, cast salt to them,
+scour the slime from them, and after wash them in two or three waters;
+being clean scowred, dry them with a clean cloth; then have rosemary,
+tyme, parsley, winter-savory, and pepper very small, put them into a
+deep bason or pipkin, put to them some salt, and good sallet oyl, mingle
+all together, then have the shells finely cleansed, fill them, and set
+them on a gridiron, broil them upon the embers softly, and being
+broil’d, dish four or five dozen in a dish, fill them up with oyl, and
+serve them hot.</p>
+
+
+<h5><a name="cook2rec415b" id="cook2rec415b">
+To stew Snails.</a></h5>
+
+<p>Being well scowred and cleansed as aforesaid, put to them some claret
+wine and vinegar, a&nbsp;handful of capers, mace, pepper, grated bread,
+a&nbsp;little minced tyme, salt, and the yolks of two or 3 hard eggs
+minced; let all these stew together till you think it be enough, then
+put in a good piece of butter, shaking it together, heat the dish, and
+rub it with a clove of garlick, put them on fine sippets of French
+bread, pour on the snails, and some barberries, or slic’t lemons.</p>
+
+
+<h5><a name="cook2rec415c" id="cook2rec415c">
+Otherways.</a></h5>
+
+<p>Being cleansed, fry them in oyl or clarified butter, with some slices
+of a fresh eel, and some fried sage leaves; stew
+<span class="pagenum">416</span>
+<!-- png445 -->
+them in a pipkin with some white-wine, butter, and pepper, and serve
+them on sippets with beaten butter, and juyce of oranges.</p>
+
+
+<h5><a name="cook2rec416a" id="cook2rec416a">
+Otherways.</a></h5>
+
+<p>Being finely boil’d and cleansed, fry them in clarified butter; being
+fryed take them up, and put them in a pipkin, put to them some sweet
+butter chopped parsley, white or claret wine, some grated nutmeg, slices
+of orange, and a little salt; stew them well together, serve them on
+sippets; and then run them over with beaten butter, and slices of
+oranges.</p>
+
+
+<h5><a name="cook2rec416b" id="cook2rec416b">
+To fry Snails.</a></h5>
+
+<p>Take shell snails in <i>January</i>, <i>February</i>, or,
+<i>March</i>, when they be closed up, boil them in a skillet of boiling
+water, and when they be tender boil’d, take them out of the shell with a
+pin, cleanse them from the slime, flour them, and fry them; being fryed,
+serve them in a clean dish, with butter, vinegar, fryed parsley, fryed
+onions, or ellicksander leaves fryed, or served with beaten butter, and
+juyce of orange, or oyl, vinegar, and slic’t lemon.</p>
+
+
+<h5><a name="cook2rec416c" id="cook2rec416c">
+Otherways.</a></h5>
+
+<p>Fry them in oyl and butter, being finely cleansed, and serve them
+with butter, vinegar, and pepper, or oyl, vinegar, and pepper.</p>
+
+
+<h5><a name="cook2rec416d" id="cook2rec416d">
+To make a Hash of Snails.</a></h5>
+
+<p>Being boil’d and cleansed, mince them small, put them in a pipkin
+with some sweet herbs minced, the yolks of hard eggs, some whole capers,
+nutmeg, pepper, salt, some
+<span class="pagenum">417</span>
+<span class="folionum">Ff</span>
+<!-- png446 -->
+pistaches, and butter, or oyl; being stewed the space of half an hour on
+a soft fire; then have some fried toasts of French bread, lay some in
+the bottom, and some round the meat in the dish.</p>
+
+
+<h5><a name="cook2rec417a" id="cook2rec417a">
+To dress Snails in a Pottage.</a></h5>
+
+<p>Wash them very well in many waters, then put them in an earthen pan,
+or a wide dish, put as much water as will cover them, and set your dish
+on some caols; when they boil take them out of the shells, and scowr
+them with water and salt three or four times, then put them in a pipkin
+with water and salt, and let them boil a little, then take them out of
+the water, and put them in a dish with some excellent sallet oyl; when
+the oyl boils put in three or four slic’t onions, and fry them, put the
+snails to them, and stew them well together, then put the oyl snails and
+onions all together in a pipkin of a fit size for them, and put as much
+warm water to them as will make a pottage, with some salt, and so let
+them stew three or four hours, then mince tyme, parsley, pennyroyal, and
+the like herbs; when they are minced, beat them to green sauce in a
+mortar, put in some crumbs of bread soakt with that broth or pottage,
+some saffron and beaten cloves; put all in to the snails, and give them
+a warm or 2, and when you serve them up, squeeze in the juyce of a
+lemon, put in a little vinegar, and a clove of garlick amongst the
+herbs, and beat them in it; serve them up in a dish with sippets in the
+bottom of&nbsp;it.</p>
+
+<p>This pottage is very nourishing, and excellent good against a
+Consumption.</p>
+
+
+<span class="pagenum">418</span>
+<!-- png447 -->
+<h5><a name="cook2rec418a" id="cook2rec418a">
+To bake Snails.</a></h5>
+
+<p>Being boil’d and scowred, season them with nutmeg, pepper, and salt,
+put them into a pie with some marrow, large mace, a&nbsp;raw chicken cut
+in pieces, some little bits of lard and bacon, the bones out, sweet
+herbs chopped, slic’t lemon, or orange and butter; being full, close it
+up and bake it, and liquor it with butter and white-wine.</p>
+
+
+<h5><a name="cook2rec418b" id="cook2rec418b">
+To bake Frogs.</a></h5>
+
+<p>Being flayed, take the hind legs, cut off the feet, and season them
+with nutmeg, pepper, and salt, put them in a pye with some sweet herbs
+chopped small, large mace, slic’t lemon, gooseberries, grapes, or
+barberries, pieces of skirrets, artichocks, potatoes, or parsnips, and
+marrow; close it up and bake it; being baked, liquor it with butter, and
+juyce of orange, or grape-verjuyce.</p>
+
+<span class="pagenum">419</span>
+<span class="folionum">Ff2</span>
+<!-- png448 -->
+<hr class="above" />
+
+<h3><a name="cook2secXX" id="cook2secXX">Section XX.</a></h3>
+
+<h3 class="subhead">
+To make all manner of Pottages<br/>
+for Fish-Days.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook2rec419a" id="cook2rec419a">
+French Barley Pottage.</a></h5>
+
+<p><span class="firstletter">C</span>Leanse the barley from dust, and
+put it in boiling milk, being boil’d down, put in large mace, cream,
+sugar, and a little salt, boil it pretty thick, then serve it in a dish,
+scrape sugar on it, and trim the dish sides.</p>
+
+
+<h5><a name="cook2rec419b" id="cook2rec419b">
+Otherways.</a></h5>
+
+<p>Boil it in fair water, scum it, and being almost boil’d, put to it
+some saffron, or disolved yolks of eggs.</p>
+
+
+<h5><a name="cook2rec419c" id="cook2rec419c">
+To make Gruel Pottage the best way for service.</a></h5>
+
+<p>Pick your oatmeal, and boil it whole on a stewing fire; being tender
+boil’d, strain it through a strainer, then put it into a clean pipkin
+with fair boiling water, make it pretty thick of the strained oatmeal,
+and put to it some picked raisins of the sun well washed, some large
+mace, salt, and a little bundle of sweet herbs, with a little rose-water
+and saffron; set it a stewing on a fire of charcoal, boil it with sugar
+till the fruit be well allom’d, then put to it butter and the yolks of
+three or four eggs strained.</p>
+
+
+<h5><a name="cook2rec419d" id="cook2rec419d">
+Otherways.</a></h5>
+
+<p>Good herbs and oatmel chopped, put them into boiling
+<span class="pagenum">420</span>
+<!-- png449 -->
+liquor in a pipkin, pot, or skillet, with some salt, and being boil’d
+put to it butter.</p>
+
+
+<h5><a name="cook2rec420a" id="cook2rec420a">
+Otherways.</a></h5>
+
+<p>With a bundle of sweet herbs and oatmeal chopped, some onions and
+salt, seasoned as before with butter.</p>
+
+
+<h5><a name="cook2rec420b" id="cook2rec420b">
+To make Furmety.</a></h5>
+
+<p>Take wheat and wet it, then beat it in a sack with a wash beetle,
+being finely hulled and cleansed from the dust and hulls, boil it over
+night, and let it soak on a soft fire all night; then next morning take
+as much as will serve the turn, put it in a pipkin, pan, or skillet, and
+put it a boiling in cream or milk, with mace, salt, whole cinamon, and
+saffron, or yolks of eggs, boil it thick and serve it in a clean scowred
+dish, scrape on sugar, and trim the dish.</p>
+
+
+<h5><a name="cook2rec420c" id="cook2rec420c">
+To make Rice Pottage.</a></h5>
+
+<p>Pick the rice and dust it clean, then wash it, and boil it in water
+or milk; being boil’d down, put to it some cream, large mace, whole
+cinamon, salt, and sugar; boil it on a soft stewing fire, and serve it
+in a fair deep dish, or a standing silver piece.</p>
+
+
+<h5><a name="cook2rec420d" id="cook2rec420d">
+Otherways.</a></h5>
+
+<p>Boil’d rice strained with almond milk, and seasoned as the
+former.</p>
+
+
+<h5><a name="cook2rec420e" id="cook2rec420e">
+Milk Pottage.</a></h5>
+
+<p>Boil whole oatmel, being cleanly picked, boil it in a pipkin or pot,
+but first let the water boil; being well boil’d and tender, put in milk
+or cream, with salt, and fresh butter, <i>&amp;c.</i></p>
+
+
+<span class="pagenum">421</span>
+<span class="folionum">Ff3</span>
+<!-- png450 -->
+<h5><a name="cook2rec421a" id="cook2rec421a">
+Ellicksander Pottage.</a></h5>
+
+<p>Chop ellicksanders and oatmeal together, being picked and washed,
+then set on a pipkin with fair water, and when it boils, put in your
+herbs, oatmeal, and salt, boil it on a soft fire, and make it not too
+thick, being almost boil’d put in some butter.</p>
+
+
+<h5><a name="cook2rec421b" id="cook2rec421b">
+Pease Pottage.</a></h5>
+
+<p>Take green pease being shelled and cleansed, put them in a pipkin of
+fair boiling water; when they be boil’d and tender, take and strain some
+of them, and thicken the rest, put to them a bundle of sweet herbs, or
+sweet herbs chopped, salt, and butter; being through boil’d dish them,
+and serve them in a deep clean dish with salt and sippets about
+them.</p>
+
+
+<h5><a name="cook2rec421c" id="cook2rec421c">
+Otherways.</a></h5>
+
+<p>Put them into a pipkin or skillet of boiling milk or cream, put to
+them two or three sprigs of mint, and salt; being fine and tender
+boil’d, thick them with a little milk and flour.</p>
+
+
+<h5><a name="cook2rec421d" id="cook2rec421d">
+Dry or old Pease Pottage.</a></h5>
+
+<p>Take the choicest pease, (that some call seed way pease) commonly
+they be a little worm eaten, (those are the best boiling pease) pick and
+wash them, and put them in boiling liquor in a pot or pipkin; being
+tender boil’d take out some of them, strain them, and set them by for
+your use; then season the rest with salt, a&nbsp;bundle of mint and
+butter, let them stew leisurely, and put to them some pepper.</p>
+
+
+<span class="pagenum">422</span>
+<!-- png451 -->
+<h5><a name="cook2rec422a" id="cook2rec422a">
+Strained Pease Pottage.</a></h5>
+
+<p>Take the former strained pease-pottage, put to them salt, large mace,
+a&nbsp;bundle of sweet herbs, and some pickled capers; stew them well
+together, then serve them in a deep dish clean scowred, with thin slices
+of bread in the bottom, and graced manchet to garnish&nbsp;it.</p>
+
+
+<h5><a name="cook2rec422b" id="cook2rec422b">
+An excellent stewed Broth for Fish-Day.</a></h5>
+
+<p>Set a boiling some fair water in a pipkin, then strain some oatmeal
+and put to it, with large mace, whole cinamon, salt, a&nbsp;bundle of
+sweet herbs, some strained and whole prunes, and some raisins of the
+sun; being well stewed on a soft fire, and pretty thick, put in some
+claret-wine and sugar, serve it in a clear scowred deep dish or standing
+piece, and scrape on sugar.</p>
+
+
+<h5><a name="cook2rec422c" id="cook2rec422c">
+Onion Pottage.</a></h5>
+
+<p>Fry good store of slic’t onions, then have a pipkin of boiling liquor
+over the fire, when the liquor boils put in the fryed onions, butter and
+all, with pepper and salt; being well stewed together, serve it on sops
+of French bread or pine-molet.</p>
+
+
+<h5><a name="cook2rec422d" id="cook2rec422d">
+Almond Pottage.</a></h5>
+
+<p>Take a pound of almond-paste, and strain it with some new milk; then
+have a pottle of cream boiling in a pipkin or skillet, put in the milk;
+and almonds with some mace, salt, and sugar; serve it in a clean dish on
+sippets of French bread, and scrape on sugar.</p>
+
+
+<h5><a name="cook2rec422e" id="cook2rec422e">
+Otherways.</a></h5>
+
+<p>Strain them with fair water, and boil them with mace, salt, and
+sugar, (or none) add two or three yolks of eggs dissolved, or saffron;
+and serve it as before.</p>
+
+
+<span class="pagenum">423</span>
+<span class="folionum">Ff4</span>
+<!-- png452 -->
+<h5><a name="cook2rec423a" id="cook2rec423a">
+Almond Caudle.</a></h5>
+
+<p>Strain half a pound of almonds being blanched and stamped, strain
+them with a pint of good ale, then boil it with slices of fine manchet,
+large mace, and sugar; being almost boil’d put in three or four
+spoonfuls of sack.</p>
+
+
+<h5><a name="cook2rec423b" id="cook2rec423b">
+Oatmeal Caudle.</a></h5>
+
+<p>Boil ale, scum it, and put in strained oatmeal, mace, sugar, and
+diced bread, boil it well, and put in two or three spoonfuls of sack,
+white-wine or claret.</p>
+
+
+<h5><a name="cook2rec423c" id="cook2rec423c">
+Egg Caudle.</a></h5>
+
+<p>Boil ale or beer, scum it, and put to it two or three blades of large
+mace, some sliced manchet and sugar; then dissolve four or five yolks of
+eggs with some sack, claret or white-wine, and put it into the rest with
+a little grated nutmeg; give it a warm, and serve&nbsp;it.</p>
+
+
+<h5><a name="cook2rec423d" id="cook2rec423d">
+Sugar, or Honey Sops.</a></h5>
+
+<p>Boil beer or ale, scum it, and put to it slices of fine manchet,
+large mace, sugar, or honey; sometimes currans, and boil all well
+together.</p>
+
+
+<h5><a name="cook2rec423e" id="cook2rec423e">
+To make an Alebury.</a></h5>
+
+<p>Boil beer or ale, scum it, and put in some mace, and a bottom of a
+manchet, boil it well, then put in some sugar.</p>
+
+
+<h5><a name="cook2rec423f" id="cook2rec423f">
+Buttered Beer.</a></h5>
+
+<p>Take beer or ale and boil it, then scum it, and put to it some
+liquorish and anniseeds, boil them well together; then have in a clean
+flaggon or quart pot some yolks of eggs well beaten with some of the
+foresaid beer, and some good butter; strain your butter’d beer, put it
+in the flaggon, and brew it with the butter and eggs<ins class="punct"
+title=", for .">.&nbsp;</ins></p>
+
+
+<span class="pagenum">424</span>
+<!-- png453 -->
+<h5><a name="cook2rec424a" id="cook2rec424a">
+Buttered Beer or Ale otherways.</a></h5>
+
+<p>Boil beer or ale and scum it, then have six eggs, whites and all, and
+beat them in a flaggon or quart pot with the shells, some butter, sugar,
+and nutmeg, put them together, and being well brewed, drink it when you
+go to bed.</p>
+
+
+<h5><a name="cook2rec424b" id="cook2rec424b">
+Otherways.</a></h5>
+
+<p>Take three pints of beer or ale, put five yolks of eggs to it, strain
+them together, and set it in a pewter pot to the fire, put to it half a
+pound of sugar, a&nbsp;penniworth of beaten nutmeg, as much beaten
+cloves, half an ounce of beaten ginger, and bread&nbsp;it.</p>
+
+
+<h5><a name="cook2rec424c" id="cook2rec424c">
+Panado’s.</a></h5>
+
+<p>Boil fair water in a skillet, put to it grated bread or cakes, good
+store of currans, mace and whole cinamon: being almost boil’d and
+indifferent thick, put in some sack or white wine, sugar, some strained
+yolks of eggs.</p>
+
+<p>Otherways with slic’t bread, water, currans, and mace, and being well
+boil’d, put to it some sugar, white-wine, and butter.</p>
+
+
+<h5><a name="cook2rec424d" id="cook2rec424d">
+To make a Compound Posset of Sack, Claret, White-Wine, Ale, Beer, or
+Juyce of Oranges, &amp;c.</a></h5>
+
+<p>Take twenty yolks of eggs with a little cream, strain them, and set
+them by; then have a clean scowred skillet, and put into it a pottle of
+good sweet cream, and a good quantity of whole cinamon, set it a boiling
+on a soft charcoal fire, and stir it continually; the cream having a
+good taste of the cinamon, put in the strained eggs and cream into your
+skillet, stir them together, and give them a warm, then have some sack
+in a deep bason or posset-pot, good store of fine sugar, and some sliced
+<span class="pagenum">425</span>
+<!-- png454 -->
+nutmeg; the sack and sugar being warm, take out the cinamon, and pour
+your eggs and cream very high in to the bason, that it may spatter in
+it, then strow on loaf sugar.</p>
+
+
+<h5><a name="cook2rec425a" id="cook2rec425a">
+To make a Posset simple.</a></h5>
+
+<p>Boil your milk in a clean scowred skillet, and when it boils take it
+off, and warm in the pot, bowl, or bason some sack, claret, beer, ale,
+or juyce of orange; pour it into the drink, but let not your milk be too
+hot, for it will make the curd hard, then sugar&nbsp;it.</p>
+
+
+<h5><a name="cook2rec425b" id="cook2rec425b">
+Otherways.</a></h5>
+
+<p>Beat a good quantity of sorrel, and strain it with any of the
+foresaid liquors, or simply of it self, then boil some milk in a clean
+scowred skillet, being boil’d, take it off and let it cool, then put it
+to your drink, but not too hot, for it will make the curd tuff.</p>
+
+
+<h5><a name="cook2rec425c" id="cook2rec425c">
+Possets of Herbs otherways.</a></h5>
+
+<p>Take a fair scowred skillet, put in some milk into it, and some
+rosemary, the rosemary being well boil’d in it, take it out and have
+some ale or beer in a pot, put to it the milk and sugar, (or none.)</p>
+
+<p>Thus of tyme, carduus, cammomile, mint, or marigold flowers.</p>
+
+
+<h5><a name="cook2rec425d" id="cook2rec425d">
+To make French Puffs.</a></h5>
+
+<p>Take spinage, tyme, parsley, endive, savory and marjoram, chop or
+mince them small; then have twenty eggs beaten with the herbs, that the
+eggs may be green, some nutmeg, ginger, cinamon, and salt; then cut a
+lemon in slices, and dip it in batter, fry it, and put a spoonful on
+every slice of lemon, fry it finely in clarified butter, and being
+fryed, strow on sack, or claret, and sugar.</p>
+
+
+<span class="pagenum">426</span>
+<!-- png455 -->
+<h5><a name="cook2rec426a" id="cook2rec426a">
+Soops or butter’d Meats of Spinage.</a></h5>
+
+<p>Take fine young spinage, pick and wash it clean; then have a skillet
+or pan of fair liquor on the fire, and when it boils, put in the
+spinage, give it a warm or two, and take it out into a cullender, let it
+drain, then mince it small, and put it in a pipkin with some slic’t
+dates, butter, white-wine, beaten cinamon, salt, sugar, and some boil’d
+currans; stew them well together, and dish them on sippets finely
+carved, and about it hard eggs in halves or quarters, not too hard
+boil’d, and scrape on sugar.</p>
+
+
+<h5><a name="cook2rec426b" id="cook2rec426b">
+Soops of Carrots.</a></h5>
+
+<p>Being boil’d, cleanse, stamp, and season them in all points as
+before; thus also potatoes, skirrets, parsnips, turnips, Virginia
+artichocks, onions, or beets, or fry any of the foresaid roots being
+boil’d and cleansed, or peeled, and floured, and serve them with beaten
+butter and sugar.</p>
+
+
+<h5><a name="cook2rec426c" id="cook2rec426c">
+Soops of Artichocks, Potatoes, Skirrets, or Parsnips.</a></h5>
+
+<p>Being boil’d and cleansed, put to them yolks of hard eggs, dates,
+mace, cinamon, butter, sugar, white-wine, salt, slic’t lemon, grapes
+gooseberries, or barberries; stew them together whole, and being finely
+stewed, serve them on carved sippets in a clean scowred dish, and run it
+over with beaten butter and scraped sugar.</p>
+
+
+<h5><a name="cook2rec426d" id="cook2rec426d">
+To butter Onions.</a></h5>
+
+<p>Being peeled, put them into boiling liquor, and when they are boil’d,
+drain them in a cullender, and butter them whole with some boil’d
+currans, butter, sugar, and beaten cinamon, serve them on fine sippets,
+scrape on sugar, and run them over with beaten butter.</p>
+
+
+<span class="pagenum">427</span>
+<!-- png456 -->
+<h5><a name="cook2rec427a" id="cook2rec427a">
+Otherways.</a></h5>
+
+<p>Take apples and onions, mince the onions and slice the apples, put
+them in a pot, but more apples, than onions, and bake them with houshold
+bread, close up the pot with paste or paper; when you use them, butter
+them with butter, sugar, and boil’d currans, serve them on sippets, and
+scrape on sugar and cinamon.</p>
+
+
+<h5><a name="cook2rec427b" id="cook2rec427b">
+Buttered Sparagus.</a></h5>
+
+<p>Take two hundred of sparagus, scrape the roots clean and wash them,
+then take the heads of an hundred and lay them even, bind them hard up
+into a bundle, and so likewise of the other hundred; then have a large
+skillet of fair water, when it boils put them in, and boil them up quick
+with some salt; being boil’d drain them, and serve them with beaten
+butter and salt about the dish, or butter and vinegar.</p>
+
+
+<h5><a name="cook2rec427c" id="cook2rec427c">
+Buttered Colliflowers.</a></h5>
+
+<p>Have a skillet of fair water, and when it boils put in the whole tops
+of the colliflowers, the root being cut away, put some salt to it; and
+being fine and tender boiled dish it whole in a dish, with carved
+sippets round about it, and serve it with beaten butter and water, or
+juyce of orange and lemon.</p>
+
+
+<h5><a name="cook2rec427d" id="cook2rec427d">
+Otherways.</a></h5>
+
+<p>Put them into boiling milk, boil them tender, and put to them a
+little mace and salt; being finely boil’d, serve them on carved sippets,
+the yolk of an egg or two, some boil’d raisins of the sun, beaten
+butter, and sugar.</p>
+
+
+<h5><a name="cook2rec427e" id="cook2rec427e">
+To butter Quinces.</a></h5>
+
+<p>Roast or boil them, then strain them with sugar and
+<span class="pagenum">428</span>
+<!-- png457 -->
+cinamon, put some butter to them, warm them together, and serve them on
+fine carved sippets.</p>
+
+
+<h5><a name="cook2rec428a" id="cook2rec428a">
+To butter Rice.</a></h5>
+
+<p>Pick the rice and sift it, and when the liquor boils, put it in and
+scum it, boil it not too much, then drain it, butter it, and serve it on
+fine carved sippets, and scraping sugar only, or sugar and cinamon.</p>
+
+<p>Butter wheat, and French barley, as you do rice, but hull your wheat
+and barley, wet the wheat and beat it in a sack with a wash-beetle, fan
+it, and being clean hulled, boil it all night on a soft fire very
+tender.</p>
+
+
+<h5><a name="cook2rec428b" id="cook2rec428b">
+To butter Gourds, Pumpions, Cucumbers or Muskmelons.</a></h5>
+
+<p>Cut them into pieces, and pare and cleanse them; then have a boiling
+pan of water, and when it boils put in the pumpions, <i>&amp;c.</i> with
+some salt, being boil’d, drain them well from the water, butter them,
+and serve them on sippets with pepper.</p>
+
+
+<h5><a name="cook2rec428c" id="cook2rec428c">
+Otherways.</a></h5>
+
+<p>Bake them in an oven, and take out the seed at the top, fill them
+with onions, slic’t apples, butter, and salt, butter them, and serve
+them on sippets.</p>
+
+
+<h5><a name="cook2rec428d" id="cook2rec428d">
+Otherways.</a></h5>
+
+<p>Fry them in slices, being cleans’d &amp; peel’d, either floured or in
+batter; being fried, serve them with beaten butter, and vinegar, or
+beaten butter and juyce of orange, or butter beaten with a little water,
+and served in a clean dish with fryed parsley, elliksanders, apples,
+slic’t onions fryed, or sweet herbs.</p>
+
+
+<h5><a name="cook2rec428e" id="cook2rec428e">
+To make buttered Loaves.</a></h5>
+
+<p>Season a pottle of flour with cloves, mace, and pepper, half a pound
+of sweet butter melted, and half a pint of
+<span class="pagenum">429</span>
+<!-- png458 -->
+ale-yeast or barm mix’t with warm milk from the cow and three or four
+eggs to temper all together, make it as soft as manchet paste, and make
+it up into little manchets as big as an egg, cut and prick them, and put
+them on a paper, bake them like manchet, with the oven open, they will
+ask an hours baking; being baked melt in a great dish a pound of sweet
+butter, and put rose-water in it, draw your loaves, and pare away the
+crust then slit them in three toasts, and put them in melted butter,
+turn them over and over in the butter, then take a warm dish, and put in
+the bottom pieces, and strow on sugar in a good thickness, then put in
+the middle pieces, and sugar them likewise, then set on <ins class ="correction" title="text reads ‘the the’">the</ins> tops and scrape on
+sugar, and serve five or six in a dish. If you be not ready to send them
+in, set them in the oven again, and cover them with a paper to keep them
+from drying.</p>
+
+
+<h5><a name="cook2rec429a" id="cook2rec429a">
+To boil French Beans or Lupins.</a></h5>
+
+<p>First take away the tops of the cods and the strings, then have a pan
+or skillet of fair water boiling on the fire, when it boils put them in
+with some salt, and boil them up quick; being boil’d serve them with
+beaten butter in a fair scowred dish, and salt about&nbsp;it.</p>
+
+
+<h5><a name="cook2rec429b" id="cook2rec429b">
+To boil Garden Beans.</a></h5>
+
+<p>Being shelled and cleansed, put them into boiling liquor with some
+salt, boil them up quick, and being boiled drain away the liquor and
+butter them, dish them in a dish like a cross, and serve them with
+pepper and salt on the dish side.</p>
+
+<p>Thus also green pease, haslers, broom-buds, or any kind of pulse.</p>
+
+<span class="pagenum">430</span>
+<!-- png459 -->
+<hr class="above" />
+
+<h3><a name="cook2secXXI" id="cook2secXXI">Section XXI.</a></h3>
+
+<h3 class="subhead">
+The exactest Ways for the<br/>
+Dressing of Eggs.</h3>
+
+<hr class="below" />
+
+<h4><a name="cook2omlet" id="cook2omlet">To make Omlets divers Ways.</a></h4>
+
+<h5><a name="cook2rec430a" id="cook2rec430a">
+The First Way.</a></h5>
+
+<p><span class="firstletter">B</span>Reak six, eight, or ten eggs more
+or less, beat them together in a dish, and put salt to them; then put
+some butter a melting in a frying pan, and fry it more or less,
+according to your discretion, only on one side or bottom.</p>
+
+<p>You may sometimes make it green with juyce of spinage and sorrel beat
+with the eggs, or serve it with green sauce, a&nbsp;little vinegar and
+sugar boil’d together, and served up on a dish with the Omlet.</p>
+
+
+<h5><a name="cook2rec430b" id="cook2rec430b">
+The Second Way.</a></h5>
+
+<p>Take twelve eggs, and put to them some grated white bread finely
+searsed, parsley minced very small, some sugar beaten fine, and fry it
+well on both sides.</p>
+
+
+<h5><a name="cook2rec430c" id="cook2rec430c">
+The Third Way.</a></h5>
+
+<p>Fry toasts of manchet, and put the eggs to them being beaten and
+seasoned with salt, and some fryed; pour the butter and fryed parsley
+over all.</p>
+
+
+<span class="pagenum">431</span>
+<!-- png460 -->
+<h5><a name="cook2rec431a" id="cook2rec431a">
+The Fourth Way.</a></h5>
+
+<p>Take three or four pippins, cut them in round slices, and fry them
+with a quarter of a pound of butter, when the apples are fryed, pour on
+them six or seven eggs beaten with a little salt, and being finely
+fryed, dish it on a plate-dish, or dish, and strow on sugar.</p>
+
+
+<h5><a name="cook2rec431b" id="cook2rec431b">
+The Fifth Way.</a></h5>
+
+<p>Mix with the eggs pine-kernels, currans, and pieces of preserved
+lemons, being fried, roul it up like a pudding, and sprinkle it with
+rose-water, cinamon water, and strow on fine sugar.</p>
+
+
+<h5><a name="cook2rec431c" id="cook2rec431c">
+The Sixth Way.</a></h5>
+
+<p>Beat the eggs, and put to them a little cream, a&nbsp;little grated
+bread, a&nbsp;little preserved lemon-peel minced or grated very small,
+and use it as the former.</p>
+
+
+<h5><a name="cook2rec431d" id="cook2rec431d">
+The Seventh Way.</a></h5>
+
+<p>Take a quarter of a pound of interlarded bacon, take it from the
+rinde, cut it into dice-work, fry it, and being fried, put in some seven
+or eight beaten eggs with some salt, fry them, and serve them with some
+grape-verjuyce.</p>
+
+
+<h5><a name="cook2rec431e" id="cook2rec431e">
+The Eighth Way.</a></h5>
+
+<p>With minced bacon among the eggs fried and beaten together, or with
+thin slices of interlarded bacon, and fryed slices of bread.</p>
+
+
+<h5><a name="cook2rec431f" id="cook2rec431f">
+The Ninth way.</a></h5>
+
+<p>Made with eggs and a little cream.</p>
+
+
+<h5><a name="cook2rec431g" id="cook2rec431g">
+The Tenth Way.</a></h5>
+
+<p>Mince herbs small, as lettice, bugloss, or borrage, sorrel,
+<span class="pagenum">432</span>
+<!-- png461 -->
+and mallows, put currans to them, salt, and nutmeg, beat all these
+amongst the herbs, and fry them with sweet butter, and serve it with
+cinamon and sugar, or fried parsley only; put the eggs to it in the
+pan.</p>
+
+
+<h5><a name="cook2rec432a" id="cook2rec432a">
+The Eleventh Way.</a></h5>
+
+<p>Mince some parsley very small being short and fine picked, beat it
+amongst the eggs, and fry it. Or fry the parsley being grosly cut, beat
+the eggs, and pour it&nbsp;on.</p>
+
+
+<h5><a name="cook2rec432b" id="cook2rec432b">
+The Twelfth Way.</a></h5>
+
+<p>Mince leeks very small, beat them with the eggs and some salt, and
+fry them.</p>
+
+
+<h5><a name="cook2rec432c" id="cook2rec432c">
+The Thirteenth Way.</a></h5>
+
+<p>Take endive that is very white, cut it grosly, fry it with nutmeg,
+and put the eggs to it, or boil it being fried, and serve it with
+sugar.</p>
+
+
+<h5><a name="cook2rec432d" id="cook2rec432d">
+The Fourteenth Way.</a></h5>
+
+<p>Slice cheese very thin, beat it with the eggs, and a little salt,
+then melt some butter in the pan, and fry&nbsp;it.</p>
+
+
+<h5><a name="cook2rec432e" id="cook2rec432e">
+The Fifteenth Way.</a></h5>
+
+<p>Take six or eight eggs, beat them with salt, and make a stuffing,
+with some pine kernels, currans, sweet herbs, some minced fresh fish, or
+some of the milts of carps that have been fried or boiled in good
+liquor, and some mushrooms half boiled and sliced; mingle all together
+with some yolks or whites of eggs raw, and fill up great cucumbers
+therewith being cored, fill them up with the foresaid farsing, pare
+them, and bake them in a dish, or stew them between two deep basons or
+deep dishes; put some butter to them, some strong broth of fish, or fair
+water, some verjuyce
+<span class="pagenum">433</span>
+<span class="folionum">Gg</span>
+<!-- png462 -->
+or vinegar, and some grated nutmeg, and serve them on a dish with
+sippets.</p>
+
+
+<h5><a name="cook2rec433a" id="cook2rec433a">
+The Sixteenth Way, according to the Turkish Mode.</a></h5>
+
+<p>Take the flesh of a hinder part of a hare, or any other venison and
+mince it small with a little fat bacon, some pistaches or pine-apple
+kernels, almonds, Spanish or hazle nuts peeled, Spanish chesnuts or
+French chesnuts roasted and peeled, or some crusts of bread cut in
+slices, and rosted like unto chesnuts; season this minced stuff with
+salt, spices, and some sweet herbs; if the flesh be raw, add thereunto
+butter and marrow, or good sweet suet minced small and melted in a
+skillet, pour it into the seasoned meat that is minced, and fry it, then
+melt some butter in a skillet or pan, and make an omlet thereof; when it
+is half fried, put to the minced meat, and take the omlet out of the
+frying-pan with a skimmer, break it not, and put it in a dish that the
+minced meat may appear uppermost, put some gravy on the minced meat, and
+some grated nutmeg, stick some sippets of fryed manchet on it, and
+slices of lemon. Roast meat is the best for this purpose.</p>
+
+
+<h5><a name="cook2rec433b" id="cook2rec433b">
+The Seventeenth Way.</a></h5>
+
+<p>Take the kidneys of a loin of veal after it hath been well roasted,
+mince it together with its fat, and season it with salt, spices, and
+some time, or other sweet herbs, add thereunto some fried bread, some
+boil’d mushrooms or some pistaches, make an omlet, and being half fried,
+put the minced meat on&nbsp;it.</p>
+
+<p>Fry them well together, and serve it up with some grated nutmeg and
+sugar.</p>
+
+
+<h5><a name="cook2rec433c" id="cook2rec433c">
+The Eighteenth Way.</a></h5>
+
+<p>Take a carp or some other fish, bone it very well, and
+<span class="pagenum">434</span>
+<!-- png463 -->
+add to it some milts of carps, season them with pepper and salt, or with
+other spices; add some mushrooms, and mince them all together, put to
+them some apple-kernels, some currans, and preserved lemons in pieces
+shred very small: fry them in a frying-pan or tart-pan, with some
+butter, and being fryed make an omlet. Being half fried, put the fried
+fish on it, and dish them on a plate, rowl it round, cut it at both
+ends, and spread them abroad, grate some sugar on it, and sprinkle on
+rose-water.</p>
+
+
+<h5><a name="cook2rec434a" id="cook2rec434a">
+The Nineteenth Way.</a></h5>
+
+<p>Mince all kind of sweet herbs, and the yolks of hard eggs together,
+some currans, and some mushrooms half boil’d, being all minced cover
+them over, fry them as the former, and strow sugar and cinamon
+on&nbsp;it.</p>
+
+
+<h5><a name="cook2rec434b" id="cook2rec434b">
+The Twentieth Way.</a></h5>
+
+<p>Take young and tender sparagus, break or cut them in small pieces,
+and half fry them brown in butter, put into them eggs beaten with salt,
+and thus make your omlet.</p>
+
+<p>Or boil them in water and salt, then fry them in sweet butter, put
+the eggs to them, and make an omlet, dish it, and put a drop or two of
+vinegar, or verjuyce on&nbsp;it.</p>
+
+<p>Sometimes take mushrooms, being stewed make an omlet, and sprinkle it
+with the broth of the mushrooms, and grated nutmeg.</p>
+
+
+<h5><a name="cook2rec434c" id="cook2rec434c">
+The one and Twentieth Way.</a></h5>
+
+<p>Slice some apples and onions, fry them, but not too much, and beat
+some six or eight eggs with some salt, put them to the apples and
+onions, and make an omlet, being fried, make sauce with vinegar or
+grape-verjuyce, butter, sugar, and mustard.</p>
+
+<span class="pagenum">435</span>
+<span class="folionum">Gg2</span>
+<!-- png464 -->
+<h4><a name="cook2hard_eggs" id="cook2hard_eggs">
+To dress hard Eggs divers ways.</a></h4>
+
+<h5><a name="cook2rec435a" id="cook2rec435a">
+The First Way.</a></h5>
+
+<p>Put some butter into a dish, with some vinegar or verjuyce, and salt;
+the butter being melted, put in two or three yolks of hard eggs,
+dissolve them on the butter and verjuice for the sauce; then have hard
+eggs, part them in halves or quarters, lay them in the sauce, and grate
+some nutmeg over them, or the crust of white-bread.</p>
+
+
+<h5><a name="cook2rec435b" id="cook2rec435b">
+The Second Way.</a></h5>
+
+<p>Fry some parsley, some minced leeks, and young onions, when you have
+fried them pour them into a dish, season them with salt and pepper, and
+put to them hard eggs cut in halves, put some mustard to them, and dish
+the eggs, mix the sauce well together, and pour it hot on the eggs.</p>
+
+
+<h5><a name="cook2rec435c" id="cook2rec435c">
+The Third Way.</a></h5>
+
+<p>The eggs being boil’d hard, cut them in two, or fry them in butter
+with flour and milk or wine; being fried, put them in a dish, put to
+them salt, vinegar, and juyce of lemon, make a sweet sauce for it with
+some sugar, juyce of lemon, and beaten cinamon.</p>
+
+
+<h5><a name="cook2rec435d" id="cook2rec435d">
+The Fourth Way.</a></h5>
+
+<p>Cut hard eggs in twain, and season them with a white sauce made in a
+frying-pan with the yolks of raw eggs; verjuyce and white-wine dissolved
+together, and some salt, a&nbsp;few spices, and some sweet herbs, and
+pour this sauce over the eggs.</p>
+
+
+<h5><a name="cook2rec435e" id="cook2rec435e">
+The Fifth Way in the Portugal Fashion.</a></h5>
+
+<p>Fry some parsley small minced, some onions or leeks in fresh butter,
+being half fried, put into them <ins class="correction" title="text reads ‘hards’">hard</ins> eggs cut into rounds, a&nbsp;handful of
+mushrooms well picked,
+<span class="pagenum">436</span>
+<!-- png465 -->
+washed and slic’t, and salt, fry all together, and being almost fried,
+put some vinegar to them, dish them, and grate nutmeg on them, sippet
+them, and on the sippets slic’t lemons.</p>
+
+
+<h5><a name="cook2rec436a" id="cook2rec436a">
+The Sixth Way.</a></h5>
+
+<p>Take sweet herbs, as purslain, lettice, borrage, sorrel, parsley,
+chervil &amp; tyme, being well picked and washed mince them very small,
+and season them with cloves, pepper, salt, minced mushrooms, and some
+grated cheese, put to them some grated nutmeg, crusts of manchet, some
+currans, pine-kernels, and yolks of hard eggs in quarters, mingle all
+together, fill the whites, and stew them in a dish, strow over the stuff
+being fryed with some butter, pour the fried farce over the whites being
+dished, and grate some nutmeg, and crusts of manchet.</p>
+
+<p>Or fry sorrel, and put it over the eggs.</p>
+
+
+<h5><a name="cook2rec436b" id="cook2rec436b">
+To butter a Dish of Eggs.</a></h5>
+
+<p>Take twenty eggs more or less, whites and yolks as you please, break
+them into a silver dish, with some salt, and set them on a quick
+charcoal fire, stir them with a silver spoon, and being finely buttered
+put to them the juyce of three or four oranges, sugar, grated nutmeg,
+and sometimes beaten cinamon, being thus drest, strain them at the
+first, or afterward being buttered.</p>
+
+
+<h5><a name="cook2rec436c" id="cook2rec436c">
+To make a Bisk of Eggs.</a></h5>
+
+<p>Take a good big dish, lay a lay of slices of cheese between two lays
+of toasted cheat bread, put on them some clear mutton broth, green or
+dry pease broth, or any other clear pottage that is seasoned with butter
+and salt, cast on some chopped parsley grosly minced, and upon that some
+poached eggs.</p>
+
+<span class="pagenum">437</span>
+<span class="folionum">Gg3</span>
+<!-- png466 -->
+<p>Or dress this dish whole or in pieces, lay between some carps, milts
+fried, boil’d, or stewed, as you do oysters, stewed and fried gudgeons,
+smelts, or oysters, some fried and stewed capers, mushrooms, and such
+like junkets.</p>
+
+<p>Sometimes you may use currans, boil’d or stewed prunes, and put to
+the foresaid mixture, with some whole cloves, nutmegs, mace, ginger,
+some white-wine, verjuyce, or green sauce, some grated nutmeg over all,
+and some carved lemon.</p>
+
+
+<h5><a name="cook2rec437a" id="cook2rec437a">
+Eggs in Moon shine.</a></h5>
+
+<p>Break them in a dish upon some butter and oyl melted or cold, strow
+on them a little salt, and set them on a chafing dish of coals make not
+the yolks too hard, and in the doing cover them, and make a sauce for
+them of an onion cut into round slices, and fried in sweet oyl or
+butter, then put to them verjuyce, grated nutmeg, <ins class="punct"
+title="extra ,">a&nbsp;little </ins>salt, and so serve them.</p>
+
+
+<h5><a name="cook2rec437b" id="cook2rec437b">
+Eggs in Moon shine otherways.</a></h5>
+
+<p>Take the best oyl you can get, and set it over the fire on a silver
+dish, being very hot, break in the eggs, and before the yolks of the
+eggs do become very hard, take them up and dish them in a clean dish;
+then make the sauce of fryed onions in round slices, fryed in oyl or
+sweet butter, salt, and some grated nutmeg.</p>
+
+
+<h5><a name="cook2rec437c" id="cook2rec437c">
+Otherways.</a></h5>
+
+<p>Make a sirrup of rose-water, sugar, sack, or white-wine, make it in a
+dish and break the yolks of the eggs as whole as you can, put them in
+the boiling sirrup with some ambergriece, turn them and keep them one
+from the other, make them hard, and serve them in a little dish with
+sugar and cinamon.</p>
+
+
+<span class="pagenum">438</span>
+<!-- png467 -->
+<h5><a name="cook2rec438a" id="cook2rec438a">
+Otherways.</a></h5>
+
+<p>Take a quarter of a pound of good fresh butter, balm it on the bottom
+of a fine clean dish, then break some eight or ten eggs upon it,
+sprinkle them with a little salt, and set them on a soft fire till the
+whites and yolks be pretty clear and stiff, but not too hard, serve them
+hot, and put on them the juyce of oranges and lemons.</p>
+
+<p>Or before you break them put to the butter sprigs of rosemary, juyce
+of orange, and sugar; being baked on the embers, serve them with sugar
+and beaten cinamon, and in place of orange, verjuyce.</p>
+
+
+<h5><a name="cook2rec438b" id="cook2rec438b">
+Eggs otherways.</a></h5>
+
+<p>Fry them whole in clarified butter with sprigs of rosemary under, fry
+them not too hard, and serve them with fried parsley on them, vinegar,
+butter, and pepper.</p>
+
+
+<h5><a name="cook2rec438c" id="cook2rec438c">
+To dress Eggs in the Spanish Fashion, called, wivos me quidos<ins class
+= "punct" title="missing .">.&nbsp;</ins></a></h5>
+
+<p class="mynote">
+The Index has the obviously wrong “wivos qme uidos�, but
+“me&nbsp;quidos� may also be an error. One possibility is “huevos
+(‘wivos’) quemados�.</p>
+
+<p>Take twenty eggs fresh and new and strain them with a quarter of a
+pint of sack, claret, or white-wine, a&nbsp;quarter of sugar, some
+grated nutmeg, and salt; beat them together with the juyce of an orange,
+and put to them a little musk (or none) set them over the fire, and stir
+them continually till they be a little thick, (but not too much) serve
+them with scraping sugar being put in a clean warm dish, on fine toasts
+of manchet soaked in juyce of orange and sugar, or in claret, sugar, or
+white-wine, and shake the eggs with orange, comfits, or muskedines red
+and white.</p>
+
+
+<h5><a name="cook2rec438d" id="cook2rec438d">
+To dress Eggs in the Portugal Fashion.</a></h5>
+
+<p>Strain the yolks of twenty eggs, and beat them very well in a dish,
+put to them some musk and rose-water made of fine sugar, boil’d thick in
+a clean skillet, put in
+<span class="pagenum">439</span>
+<span class="folionum">Gg4</span>
+<!-- png468 -->
+the eggs, and stew them on a soft fire; being finely stewed, dish them
+on a French plate in a clean dish, scrape on sugar, and trim the dish
+with your finger.</p>
+
+
+<h5><a name="cook2rec439a" id="cook2rec439a">
+Otherways.</a></h5>
+
+<p>Take twenty yolks of eggs, or as many whites, put them severally into
+two dishes, take out the cocks tread, and beat them severally the space
+of an hour; then have a sirrup made in two several skillets, with half a
+pound a piece of double refined sugar, and a little musk and ambergriece
+bound up close in a fine rag, set them a stewing on a soft fire till
+they be enough on both sides, then dish them on a silver plate, and
+shake them with preserved pistaches, muskedines white and red, and green
+citron slic’t.</p>
+
+<p>Put into the whites the juyce of spinage to make them green.</p>
+
+
+<h5><a name="cook2rec439b" id="cook2rec439b">
+To dress Eggs called in French <i>A-la-Hugenotte</i>, or<ins class ="punct" title=". for ,">, </ins>the Protestant-way.</a></h5>
+
+<p>Break twenty eggs, beat them together, and put to them the pure gravy
+of a leg of mutton or the gravy of roast beef, stir and beat them well
+together over a chafing-dish of coals with a little salt, add to them
+also juyce of orange and lemon, or grape verjuyce; then put in some
+mushrooms well boil’d and seasoned. Observe as soon as your eggs are
+well mixed with the gravy and the other ingredients, then take them off
+from the fire, keeping them covered a while, then serve them with some
+grated nutmeg over them.</p>
+
+<p>Sometimes to make them the more pleasing and toothsome, strow some
+powdered ambergriece, and fine loaf sugar scraped into them, and so
+serve them.</p>
+
+
+<h5><a name="cook2rec439c" id="cook2rec439c">
+To dress Eggs in Fashion of a Tansie.</a></h5>
+
+<p>Take twenty yolks of eggs, and strain them on flesh days with about
+half a pint of gravy, on fish days with
+<span class="pagenum">440</span>
+<!-- png469 -->
+cream and milk, and salt, and four mackerooms small grated, as much
+bisket, some rose-water, a&nbsp;little sack or claret, and a quarter of
+a pound of sugar, put these things to them with a piece of butter as big
+as a walnut, and set them on a chafing-dish with some preserved citron
+or lemon grated, or cut into small pieces or little bits and some
+pounded pistaches; being well buttered dish it on a plate, and brown it
+with a hot fire-shovel, strow on fine sugar, and stick it with preserved
+lemon-peel in thin slices.</p>
+
+
+<h5><a name="cook2rec440a" id="cook2rec440a">
+Eggs and almonds.</a></h5>
+
+<p>Take twenty eggs and strain them with half a pound of almond-paste,
+and almost half a pint of sack, sugar, nutmeg, and rose-water, set them
+on the fire, and when they be enough, dish them on a hot dish without
+toast, stick them with blanched and slic’t almond, and wafers, scrape on
+fine sugar, and trim the dish with your finger.</p>
+
+
+<h5><a name="cook2rec440b" id="cook2rec440b">
+To broil Eggs.</a></h5>
+
+<p>Take an oven peel, heat it red hot, and blow off the dust, break the
+eggs on it, and put them into a hot oven, or brown them on the top with
+a red hot fire shovel; being finely broil’d, put them into a clean dish,
+with some gravy, a&nbsp;little grated nutmeg, and elder vinegar; or
+pepper, vinegar, juyce of orange, and grated nutmeg on them.</p>
+
+
+<h5><a name="cook2rec440c" id="cook2rec440c">
+To dress poached Eggs.</a></h5>
+
+<p>Take a dozen of new laid eggs, and the meat of 4 or five partridges
+or any roast poultrey, mince it as small as you can, and season it with
+a few beaten cloves, mace, and nutmeg, put them into a silver dish with
+a ladle full or 2 of pure mutton gravy, and 2 or three anchoves
+dissolved, then set it a stewing on a chafing dish of coals; being half
+stewed, as it boils put in the eggs one by one,
+<span class="pagenum">441</span>
+<!-- png470 -->
+and as you break them, put by most of the whites, and with one end of
+your egg shell put in the yolks round in order amongst the meat, let
+them stew till the eggs be enough, then put in a little grated nutmeg,
+and the juice of a couple of oranges, put not in the seeds, wipe the
+dish, and garnish it with four or five whole onions boiled and
+broil’d.</p>
+
+
+<h5><a name="cook2rec441a" id="cook2rec441a">
+Otherways.</a></h5>
+
+<p>The eggs being poached, put them into a dish, strow salt on them, and
+grate on cheese which will give them a good relish.</p>
+
+
+<h5><a name="cook2rec441b" id="cook2rec441b">
+Otherways.</a></h5>
+
+<p>Being poached and dished, strow on them a little salt, scrape on
+sugar, and sprinkle them with rose-water, verjuyce, juyce of lemon, or
+orange, a&nbsp;little cinamon water, or fine beaten cinamon.</p>
+
+
+<h5><a name="cook2rec441c" id="cook2rec441c">
+Otherways to poach Eggs.</a></h5>
+
+<p>Take as many as you please, break them into a dish and put to them
+some sweet butter, being melted, some salt, sugar, and a little grated
+nutmeg, give them a cullet in the dish, &amp;c.</p>
+
+
+<h5><a name="cook2rec441d" id="cook2rec441d">
+Otherways.</a></h5>
+
+<p>Poach them, and put green sauce to them, let them stand a while upon
+the fire, then season them with salt, and a little grated nutmeg.</p>
+
+<p>Or make a sauce with beaten butter, and juyce of grapes mixt with
+ipocras, pour it on the eggs, and scrape on sugar.</p>
+
+
+<h5><a name="cook2rec441e" id="cook2rec441e">
+Otherways.</a></h5>
+
+<p>Poach them either in water, milk, wine, sack, or clear verjuyce, and
+serve them with vinegar in saucers.</p>
+
+<p>Or make broth for them, and serve them on fine carved sippets, make
+the broth with washed currans, large mace,
+<span class="pagenum">442</span>
+<!-- png471 -->
+fair water, butter, white wine, and sugar, vinegar, juyce of orange, and
+whole cinamon; being dished run them over with beaten butter, the slices
+of an orange, and fine scraped sugar.</p>
+
+<p>Or make sauce with beaten almonds, strained with verjuyce, sugar
+beaten, butter, and large mace, boiled and dished as the former.</p>
+
+<p>Or almond milk and sugar.</p>
+
+
+<h5><a name="cook2rec442a" id="cook2rec442a">
+A grand farc’t Dish of Eggs.</a></h5>
+
+<p>Take twenty hard eggs, being blanched, part them in halves long ways,
+take out the yolks and save the whites, mince the yolks, or stamp them
+amongst some march pane paste, a&nbsp;few sweet herbs chopt small, &amp;
+mingled amongst sugar, cinamon, and some currans well washed, fill again
+the whites with this farcing, and set them&nbsp;by.</p>
+
+<p>Then have candied oranges or lemons, filled with march-pane paste,
+and sugar, and set them by also.</p>
+
+<p>Then have the tops of boil’d sparagus, mix them with a batter made of
+flour, salt, and fair water, &amp; set them&nbsp;by.</p>
+
+<p>Next boil’d chesnuts and pistaches, and set them&nbsp;by.</p>
+
+<p>Then have skirrets boil’d, peeled, and laid in batter.</p>
+
+<p>Then have prawns boil’d and picked, and set by in batter also,
+oysters parboil’d and cockles, eels cut in pieces being flayed, and
+yolks of hard eggs.</p>
+
+<p>Next have green quodling stuff, mixt with bisket bread and eggs, fry
+them in little cakes, and set them by also.</p>
+
+<p>Then have artichocks and potatoes ready to fry in batter, being
+boil’d and cleansed also.</p>
+
+<p>Then have balls of parmisan, as big <ins class="correction" title ="word missing">as</ins> a walnut, made up and dipped in batter, and some
+balls of almond paste.</p>
+
+<p>These aforesaid being finely fryed in clarified butter, and
+muskefied, mix them in a great charger one amongst another, and make a
+sauce of strained grape verjuyce, or
+<span class="pagenum">443</span>
+<!-- png472 -->
+white-wine, yolks of eggs, cream, beaten butter, cinamon and sugar, set
+them in an oven to warm; the sauce being boil’d up, pour it over all,
+and set it again in the oven, ice it with fine sugar, and so
+serve&nbsp;it.</p>
+
+
+<h5><a name="cook2rec443a" id="cook2rec443a">
+Otherways.</a></h5>
+
+<p>Boil ten eggs hard, and part them in halves long ways, take out the
+yolks, mince them, and put to them some sweet herbs minc’d small, some
+boil’d currans, salt, sugar, cinamon, the yolks of two or three raw
+eggs, and some almond paste, (or none) mix all together, and fill again
+the whites, then lay them in a dish on some butter with the yolks
+downwards, or in a patty-pan, bake them, and make sauce of verjuyce
+&amp; sugar, strained with the yolk of an egg and cinamon, give it a
+walm, and put to it some beaten butter; being dished, serve them with
+fine carved sippets, slic’t orange, and sugar.</p>
+
+
+<h5><a name="cook2rec443b" id="cook2rec443b">
+To make a great compound Egg, as big as twenty Eggs.</a></h5>
+
+<p>Take twenty eggs, part the whites from the yolks, and strain the
+whites by them selves, and the yolks by themselves; then have two
+bladders, boil the yolks in <ins class="correction" title="text reads ‘on’">one</ins> bladder, fast bound up as round as a ball, being
+boil’d hard, put it in another bladder, and the whites round about it,
+bind it up round like the former, and being boil’d it will be a perfect
+egg. This serves for grand sallets.</p>
+
+<p>Or you may add to these yolks of eggs, musk, and ambergriece, candied
+pistaches, grated bisket-bread, and sugar, and to the whites,
+almond-paste, musk, juyce of oranges, and beaten ginger, and serve it
+with butter, almond milk, sugar, and juyce of oranges.</p>
+
+
+<h5><a name="cook2rec443c" id="cook2rec443c">
+To butter Eggs upon toasts.</a></h5>
+
+<p>Take twenty eggs, beat them in a dish with some salt
+<span class="pagenum">444</span>
+<!-- png473 -->
+and put butter to them; then have two large rouls or fine manchets, cut
+them into toasts, &amp; toast them against the fire with a pound of fine
+sweet butter; being finely buttered, lay the toasts in a fair clean
+scowred dish, put the eggs on the toasts, and garnish the dish with
+pepper and salt. Otherways, half boil them in the shells, then butter
+them, and serve them on toasts, or toasts about them.</p>
+
+<p>To these eggs sometimes use musk and ambergriece, and no pepper.</p>
+
+
+<h5><a name="cook2rec444a" id="cook2rec444a">
+Otherways.</a></h5>
+
+<p>Take twenty eggs, and strain them whites and all with a little salt;
+then have a skillet with a pound of clarified butter, warm on the fire,
+then fry a good thick toast of fine manchet as round as the skillet, and
+an inch thick, the toast being finely fryed, put the eggs on it into the
+skillet, to fry on the manchet, but not too hard; being finely fried put
+it on a trencher-plate with the eggs uppermost, and salt about the
+dish.</p>
+
+
+<h5><a name="cook2rec444b" id="cook2rec444b">
+An excellent way to butter Eggs.</a></h5>
+
+<p>Take twenty yolks of new laid or fresh eggs, put them into a dish
+with as many spoonfuls of jelly, or mutton gravy without fat, put to it
+a quarter of a pound of sugar, 2 ounces of preserved lemon-peel either
+grated or cut into thin slices or very little bits, with some salt, and
+four spoonfuls of rose-water, stir them together on the coals, and being
+butter’d dish them, put some musk on them with some fine sugar; you may
+as well eat these eggs cold as hot, with a little cinamon-water, or
+without.</p>
+
+
+<h5><a name="cook2rec444c" id="cook2rec444c">
+Otherways.</a></h5>
+
+<p>Dress them with claret, white-wine, sack, or juyce of oranges,
+nutmeg, fine sugar, &amp; a&nbsp;little salt, beat them well
+<span class="pagenum">445</span>
+<!-- png474 -->
+together in a fine clean dish, with carved sippets, and candied
+pistaches stuck in them.</p>
+
+
+<h5><a name="cook2rec445a" id="cook2rec445a">
+Eggs buttered in the Polonian fashion.</a></h5>
+
+<p>Take twelve eggs, and beat them in a dish, then have steeped bread in
+gravy or broth, beat them together in a mortar, with some salt, and put
+it to the eggs, then put a little preserv’d lemon peel into it, either
+small shred or cut into slices, put some butter into it, butter them as
+the former, and serve them on fine sippets.</p>
+
+<p>Or with cream, eggs, salt, preserved lemon-peels grated or in
+slices.</p>
+
+<p>Or grated cheese in buttered eggs and salt.</p>
+
+
+<h5><a name="cook2rec445b" id="cook2rec445b">
+Otherways.</a></h5>
+
+<p>Boil herbs, as spinage, sage, sweet marjoram, and endive, butter the
+eggs amongst them with some salt, and grated nutmeg.</p>
+
+<p>Or dress them with sugar, orange juyce, salt, beaten cinamon, and
+grated nutmeg, strain the eggs with the juyce of oranges, and let the
+juyce serve instead of butter; being well soaked, put some more juyce
+over them and sugar.</p>
+
+
+<h5><a name="cook2rec445c" id="cook2rec445c">
+To make minced Pies of Eggs according to these forms.</a></h5>
+
+<div class="leftfloat">
+<p class="illustration">
+<img src="images/potstack.png" width="106" height="85"
+alt="stack of pots" />
+</p>
+</div>
+
+<p class="illustration">
+<img src="images/pot3.png" width="60" height="42"
+alt="pot" />
+</p>
+
+<p class="illustration">
+<img src="images/pot5.png" width="60" height="47"
+alt="pot" />
+<img src="images/pot5.png" width="60" height="47"
+alt="pot" />
+</p>
+
+<p>Boil them hard, then mince them and mix them with cinamon, raw
+currans, carraway-seed, sugar, and dates,
+<span class="pagenum">446</span>
+<!-- png475 -->
+minced lemon peel, verjuyce, rose-water, butter, and salt; fill your pie
+or pies, close them, and bake them, being baked, liquor them with
+white-wine, butter, and sugar, and ice them.</p>
+
+
+<h5><a name="cook2rec446a" id="cook2rec446a">
+Eggs or Quelque shose.</a></h5>
+
+<p>Break forty eggs, and beat them together with some salt, fry them at
+four times, half, or but of one side; before you take them out of the
+pan, make a composition or compound of hard eggs, and sweet herbs
+minced, some boil’d currans, beaten cinamon, almond-paste, sugar, and
+juyce of orange, strow all over these omlets, roul them up like a wafer,
+and so of the rest, put them in a dish with some white-wine, sugar, and
+juyce of lemon; then warm and ice them in an oven, with beaten butter
+and fine sugar.</p>
+
+
+<h5><a name="cook2rec446b" id="cook2rec446b">
+Otherways.</a></h5>
+
+<p>Set on a skillet, either full of milk, wine, water, verjuyce, or
+sack, make the liquor boil, then have twenty eggs beaten together with
+salt, and some sweet herbs chopped, run them through a cullender into
+the boiling liquor, or put them in by spoonfuls or all together; being
+not too hard boil’d, take them up and dish them with beaten butter,
+juice of orange, lemon, or grape-verjuyce, and beaten butter.</p>
+
+
+<h5><a name="cook2rec446c" id="cook2rec446c">
+Blanch Manchet in a frying-Pan.</a></h5>
+
+<p>Take six eggs, a&nbsp;quart of cream, a penny manchet grated, nutmeg
+grated, two spoonfuls of rose-water, and 2 ounces of sugar, beat it up
+like a pudding, and fry it as you fry a tansie; being fryed turn it out
+on a plate, quarter it, and put on the juyce of an orange and sugar.</p>
+
+
+<h5><a name="cook2rec446d" id="cook2rec446d">
+Quelque shose otherways.</a></h5>
+
+<p>Take ten eggs, and beat them in a dish with a penny
+<span class="pagenum">447</span>
+<!-- png476 -->
+manchet grated, a&nbsp;pint of cream, some beaten cloves mace, boil’d
+currans, some rose-water, salt, and sugar; beat all together, and fry it
+either in a whole form of a tansie, or by spoonfuls in little cakes,
+being finely fried, serve them on a plate with juyce of orange and
+scraping sugar.</p>
+
+
+<h5><a name="cook2rec447a" id="cook2rec447a">
+Other Fricase or Quelque shose.</a></h5>
+
+<p>Take twenty eggs, and strain them with a quart of cream, some nutmeg,
+salt, rose-water, and a little sugar, then have sweet butter in a clean
+frying-pan, and put in some pieces of pippins cut as thick as a half
+crown piece round the apple being cored; when they are finely fried, put
+in half the eggs, fry them a little, and then pour on the rest or other
+half, fry it at two times, stir the last, dish the first on a plate, and
+put the other on it with juyce of orange and sugar.</p>
+
+
+<h5><a name="cook2rec447b" id="cook2rec447b">
+Other Fricase of Eggs.</a></h5>
+
+<p>Beat a dozen of eggs with cream, sugar, nutmeg, mace, and rose-water,
+then have two or three pippins or other good apples, cut in round slices
+through core and all, put them in a frying-pan, and fry them with sweet
+butter; when they be enough, take them up and fry half the eggs and
+cream in other fresh butter, stir it like a tansie, and being enough put
+it out into a dish, put in the other half of the eggs and cream, lay the
+apples round the pan, and the other eggs fried before, uppermost; being
+finely fried, dish it on a plate, and put to it the juyce of an orange
+and sugar.</p>
+
+<span class="pagenum">448</span>
+<!-- png477 -->
+<hr class="above" />
+
+<h3><a name="cook2secXXII" id="cook2secXXII">Section XXII.</a></h3>
+
+<h3 class="subhead">
+The best Ways for the Dressing<br/>
+of Artichocks.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook2rec448a" id="cook2rec448a">
+To stew Artichocks.</a></h5>
+
+<p><span class="firstletter">T</span>He artichocks being boil’d, take
+out the core, and take off all the leaves, cut the bottoms into quarters
+splitting them in the middle; then have a flat stewing-pan or dish with
+manchet toasts in it, lay the artichocks on them, then the marrow of two
+bones, five or six large maces, half a pound of preserved plumbs, with
+the sirrup, verjuyce, and sugar; if the sirrup do not make them sweet
+enough, let all these stew together 2 hours, if you stew them in a dish,
+serve them up in it, not stirring them, only laying on some preserves
+which are fresh, as barberries, and such like, sippet it, and serve
+it&nbsp;up.</p>
+
+<p>Instead of preserved, if you have none, stew ordinary plumbs which
+will be cheaper, and do nigh as well.</p>
+
+
+<h5><a name="cook2rec448b" id="cook2rec448b">
+To fry Artichocks.</a></h5>
+
+<p>Boil and sever all from the bottoms, then slice them in the midst,
+quarter them, dip them in batter, and fry them in butter. For the sauce
+take verjuyce, butter, and sugar, with the juyce of an orange, lay
+marrow on them, garnish them with oranges, and serve them&nbsp;up.</p>
+
+
+<span class="pagenum">449</span>
+<span class="folionum">Hh</span>
+<!-- png478 -->
+<h5><a name="cook2rec449a" id="cook2rec449a">
+To fry young Artichocks otherways.</a></h5>
+
+<p>Take young artichocks or suckets, pare off all the outside as you
+pare an apple, and boil them tender, then take them up, and split them
+through the midst, do not take out the core, but lay the split side
+downward on a dry cloth to drain out the water; then mix a little flour
+with two or three yolks of eggs, beaten ginger, nutmeg &amp; verjuyce,
+make it into batter and roul them well in it, then get some clarified
+butter, make it hot and fry them in it till they be brown. Make sauce
+with yolks of eggs, verjuyce or white-wine, cinamon, ginger, sugar, and
+a good piece of butter, keep it stirring upon the fire till it be thick,
+then dish them on white-bread toasts, put the caudle on them, and serve
+them&nbsp;up.</p>
+
+<span class="pagenum">450</span>
+<!-- png479 -->
+<hr class="above" />
+
+<h3><a name="cook2secXXIII" id="cook2secXXIII">Section XXIII.</a></h3>
+
+<h3 class="subhead">
+Shewing the best way of making Diet for the Sick.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook2rec450a" id="cook2rec450a">
+To make a Broth for a Sick body.</a></h5>
+
+<p><span class="firstletter">T</span>Ake a leg of veal, and set it a
+boiling in a gallon of fair water, scum it clean, and when you have so
+done put in three quarters of a pound of currans, half a pound of
+prunes, a&nbsp;handful of borrage, as much mint, and as much
+harts-tongue; let them seeth together till all the strength be sodden
+out of the flesh, then strain it as clean as you can. If you think the
+party be in any heat, put in violet leaves and succory.</p>
+
+
+<h5><a name="cook2rec450b" id="cook2rec450b">
+To stew a Cock against a Consumption.</a></h5>
+
+<p>Cut him in six pieces, and wash him clean, then take prunes, currans,
+dates, raisins, sugar, three or four leaves of gold, cinamon, ginger,
+nutmeg, and some maiden hair, cut very small; put all these foresaid
+things into a flaggon with a pint of muskadine, and boil them in a great
+brass pot of half a bushel; stop the mouth of the flaggon with a piece
+of paste, and let it boil the space of twelve hours; being well stewed,
+strain the liquor, and give it to the party to drink cold, two or three
+spoonfuls in the morning fasting, and it shall help him. <i>This is an
+approved Medicine.</i></p>
+
+
+<span class="pagenum">451</span>
+<span class="folionum">Hh2</span>
+<!-- png480 -->
+<h5><a name="cook2rec451a" id="cook2rec451a">
+Otherways.</a></h5>
+
+<p>Take a good fleshy cock, draw him and cut him to pieces, wash away
+the blood clean, and take away the lights that lie at his back, wash it
+in white-wine, and no water, then put the pieces in a flaggon, and put
+to it two or three blades of large mace, a&nbsp;leaf of gold,
+ambergriece, some dates, and raisins of the Sun; close up the flaggon
+with a piece of paste, and set it in a pot a boiling six hours; keep the
+pot filled up continually, with hot water; being boil’d strain it, and
+when it is cold give of it to the weak party the bigness of a
+hazelnut.</p>
+
+
+<h5><a name="cook2rec451b" id="cook2rec451b">
+Stewed Pullets against a Consumption.</a></h5>
+
+<p>Take two pullets being finely cleansed, cut them to pieces, and put
+them in a narrow mouthed pitcher pot well glazed, stop the mouth of it
+with a piece of paste and set it a boiling in a good deep brass pot or
+vessel of water, boil it eight hours, keep it continually boiling, and
+still filled up with warm water; being well stewed, strain it, and blow
+off the fat; when you give it to the party, give it warm with the yolk
+of an egg, dissolved with the juyce of an orange.</p>
+
+
+<h5><a name="cook2rec451c" id="cook2rec451c">
+To distill a Pig good against a Consumption.</a></h5>
+
+<p>Take a pig, flay it and cast away the guts; then take the liver,
+lungs, and all the entrails, and wipe all with a clean cloth; then put
+it into a Still with a pound of dates, the stones taken out, and sliced
+into thin slices, a&nbsp;pound of sugar, and an ounce of large mace. If
+the party be hot in the stomach, then take these cool herbs, as violet
+leaves, strawberry leaves, and half a handful of bugloss, still them
+with a soft fire as you do roses, and let the party take of it every
+morning and evening in any drink or broth he pleases.</p>
+
+<p>You may sometimes add raisins and cloves.</p>
+
+
+<span class="pagenum">452</span>
+<!-- png481 -->
+<h5><a name="cook2rec452a" id="cook2rec452a">
+To make Broth good against a Consumption.</a></h5>
+
+<p>Take a cock and a knuckle of veal, being well soaked from the blood,
+boil them in an earthen pipkin of five quarts, with raisins of the sun,
+a&nbsp;few prunes, succory, lang de-beef roots, fennil roots, parsley,
+a&nbsp;little anniseed, a&nbsp;pint of white-wine, hyssop, violet
+leaves, strawberry-leaves, bind all the foresaid roots, and herbs,
+a&nbsp;little quantity of each in a bundle, boil it leisurely, scum it,
+and when it is boil’d strain it through a strainer of strong canvas,
+when you use it, drink it as often as you please blood-warm.</p>
+
+<p>Sometimes in the broth, or of any of the meats aforesaid, use mace,
+raisins of the sun, a&nbsp;little balm, endive, fennel and parsley
+roots.</p>
+
+<p>Sometimes sorrel, violet leaves, spinage, endive, succory, sage,
+a&nbsp;little hyssop, raisins of the sun, prunes, a&nbsp;little saffron,
+and the yolk of an egg, strained with verjuyce or white-wine.</p>
+
+
+<h5><a name="cook2rec452b" id="cook2rec452b">
+Otherways.</a></h5>
+
+<p>Fennil-roots, colts foot, agrimony, betony, large mace, white sander
+slic’t in thin slices the weight of six pence, made with a chicken and a
+crust of manchet, take it morning and evening.</p>
+
+
+<h5><a name="cook2rec452c" id="cook2rec452c">
+Otherways.</a></h5>
+
+<p>Violet leaves, wild tansie, succory-roots, large mace, raisins, and
+damask prunes boil’d with a chicken and a crust of bread.</p>
+
+<p>Sometimes broth made of a chop of mutton, veal, or chicken, French
+barley, raisins, currans, capers, succory root, parsley roots,
+fennil-roots, balm, borrage, bugloss, endive, tamarisk, harts-horn,
+ivory, yellow sanders, and fumitory, put to these all (or some) in a
+moderate quantity.</p>
+
+<p>Otherways, a sprig of rosemary, violet-leaves, tyme, mace, succory,
+raisins, and a crust of bread.</p>
+
+
+<span class="pagenum">453</span>
+<span class="folionum">Hh3</span>
+<!-- png482 -->
+<h5><a name="cook2rec453a" id="cook2rec453a">
+To make a Paste for a Consumption.</a></h5>
+
+<p>Take the brawn of a roasted capon, the brawn of two partridges, two
+rails, two quails, and twelve sparrows all roasted; take the brawns from
+the bones, and beat them in a stone mortar with two ounces, of the pith
+of roast veal, a&nbsp;quarter of a pound of pistaches, half a dram of
+ambergriece, a&nbsp;grain of musk, and a pound of white sugar-candy
+beaten fine; beat all these in a mortar to a perfect paste, now and then
+putting in a spoonful of goats milk, also two or three grains of bezoar;
+when you have beaten all to a perfect paste, make it into little round
+cakes, and bake them on a sheet of white paper.</p>
+
+
+<h5><a name="cook2rec453b" id="cook2rec453b">
+To make a Jelly for a Consumption of the Lungs.</a></h5>
+
+<p>Take half a pound of ising glass, as much harts-horn, an ounce of
+cinamon, an ounce of nutmegs, a&nbsp;few cloves, a&nbsp;pound of sugar,
+a&nbsp;stick of liquoras, four blades of large mace, a&nbsp;pound of
+prunes, an ounce of ginger, a&nbsp;little red sanders, and as much
+rubarb as will lie on a six pence, boil the foresaid in a gallon of
+water, and a pint of claret till a pint be wasted or boil’d away, boil
+them on a soft fire close covered, and slice all your spices very
+thin.</p>
+
+
+<h5><a name="cook2rec453c" id="cook2rec453c">
+An excellent Water for a Consumption.</a></h5>
+
+<p>Take a pint of new milk, and a pint of good red wine, the yolks of
+twenty four new laid eggs raw, and dissolved in the foresaid liquors;
+then have as much fine slic’t manchet as will drink up all this liquor,
+put it into a fair rose-still with a soft fire, and being distilled,
+take this water in all drinks and pottages the sick party shall eat, or
+the quantity of a spoonful at a draught in beer, in one month it will
+recover any Consumption.</p>
+
+
+<span class="pagenum">454</span>
+<!-- png483 -->
+<h5><a name="cook2rec454a" id="cook2rec454a">
+Other drink for a Consumption.</a></h5>
+
+<p>Take a gallon of running water of ale measure, put to it an ounce of
+cinamon, an ounce of cloves, an ounce of mace, and a dram of
+acter-roots, boil this liquor till it come to three quarts, and let the
+party daily drink of it till he mends.</p>
+
+
+<h5><a name="cook2rec454b" id="cook2rec454b">
+To make an excellent Broth or Drink for a Sick Body.</a></h5>
+
+<p>Take a good fleshy capon, take the flesh from the bones, or chop it
+in pieces very small, and not wash it; then put them in a rose still
+with slics of lemon-peel, wood-sorrel, or other herbs according to the
+<i>Physitians</i> direction; being distilled, give it to the weak party
+to drink.</p>
+
+<p>Or soak them in malmsey and some capon broth before you distill
+them.</p>
+
+
+<h5><a name="cook2rec454c" id="cook2rec454c">
+To make a strong Broth for a Sick Party.</a></h5>
+
+<p>Roast a leg of mutton, save the gravy, and being roasted prick it,
+and press out the gravy with a wooden press; put all the gravy into a
+silver porrenger or piece, with the juyce of an orange and sugar, warm
+it on the coals, and give it the weak party.</p>
+
+<p>Thus you may do a roast or boil’d capon, partridge, pheasant, or
+chicken, take the flesh from the bones, and stamp it in a stone or
+wooden mortar, with some crumbs of fine manchet, strained with capon
+broth, or without bread, and put the yolk of an egg, juyce of orange,
+lemon, or grape verjuyce and sugar.</p>
+
+
+<h5><a name="cook2rec454d" id="cook2rec454d">
+To make China Broth.</a></h5>
+
+<p>Take an ounce of China thin slic’t, put it in a pipkin of fair water,
+with a little veal or chicken, stopped close in pipkin, let it stand 4
+and twenty hours on the embers but not boil; then put to it colts foot,
+scabious-maiden-hair,
+<span class="pagenum">455</span>
+<span class="folionum">Hh4</span>
+<!-- png484 -->
+violet leaves half a handful, candied eringo, and 2 or 3 marsh mallows,
+boil them on a soft fire till the third part be wasted, then put in a
+crust of manchet, a&nbsp;little mace, a&nbsp;few raisins of the sun
+stoned, and let it boil a while longer. Take of this broth every morning
+half a pint for a month, then leave it a month, &amp; use it again.</p>
+
+
+<h5><a name="cook2rec455a" id="cook2rec455a">
+China Broth otherways.</a></h5>
+
+<p>Take 2 ounces of China root thin sliced, and half an ounce of long
+pepper bruised; then take of balm, tyme, sage, marjoram, nepe, and
+smalk, of each two slices, clary, a&nbsp;hanful of cowslips, a&nbsp;pint
+of cowslip water, and 3 blades of mace; put all into a new and well
+glazed pipkin of 4 quarts, &amp; as much fair water as will fill the
+pipkin, close it up with paste and let it on the embers to warm, but not
+to boil; let it stand thus soaking 4 and twenty hours; then take it off,
+and put to it a good big cock chickens, calves foot, a&nbsp;knuckle of
+mutton, and a little salt; stew all with a gentle fire to a pottle, scum
+it very clean &amp; being boil’d strain the clearest from the dregs
+&amp; drink of it every <ins class="correction" title="text reads ‘mornig’">morning</ins> half a pint blood-warm.</p>
+
+
+<h5><a name="cook2rec455b" id="cook2rec455b">
+To make Almond Milk against a hot Disease.</a></h5>
+
+<p>Boil half a pound of French barley in 3 several waters, keep the last
+water to make your milk of, then stamp half a pound of almonds with a
+little of the same water to keep them from oyling; being finely beaten,
+strain it whith the rest of the barley water, put some hard sugar to it,
+boil it a little, and give it the party warm.</p>
+
+
+<h5><a name="cook2rec455c" id="cook2rec455c">
+An excellent Restorative for a weak back.</a></h5>
+
+<p>Take clary, dates, the pith of an oxe, and chop them together, put
+some cream to them, eggs, grated bread, and a little white saunders,
+temper them all well together fry them, and eat it in the morning
+fasting.</p>
+
+<p>Otherways, take the leaves of clary and nepe, fry them with yolks of
+eggs, and eat them to break fast.</p>
+
+<span class="pagenum">456</span>
+<!-- png485 -->
+<hr class="above" />
+
+<h3><a name="cook2secXXIV" id="cook2secXXIV">Section XXIV.</a></h3>
+
+<h3 class="subhead">
+Excellent Ways<br/>
+for Feeding of Poultrey.</h3>
+
+<hr class="below" />
+
+<h5><a name="cook2rec456a" id="cook2rec456a">
+To feed Chickens.</a></h5>
+
+<p><span class="firstletter">I</span>F you will have fat crammed
+chickens, coop them up when the dam hath forsaken them, the best
+cramming for them is wheat-meal and milk made into dough the crams
+steeped in milk, and so thrust down their throats; but in any case let
+the crams be small and well wet, for fear you choak them. Fourteen days
+will feed a chicken sufficiently.</p>
+
+
+<h5><a name="cook2rec456b" id="cook2rec456b">
+To feed Capons.</a></h5>
+
+<p>Either at the barn doors with scraps of corn and chavings of pulse,
+or else in pens in the house, by cramming them, which is the most
+dainty. The best way to cram a capon (setting all strange inventions
+apart) is to take barley meal, reasonably sifted, and mixing it with new
+milk, make it into good stiff dough; than make it into long crams
+thickest in the middle, &amp; small at both ends, then wetting them in
+luke-warm milk, <ins class="correction" title="unchanged">giue</ins>
+the capon a full gorge thereof three times a day morning noon, and
+night, and he will in a fortnight or three weeks be as fat as any man
+need to eat.</p>
+
+
+<span class="pagenum">457</span>
+<!-- png486 -->
+<h5><a name="cook2rec457a" id="cook2rec457a">
+The ordering of Goslings.</a></h5>
+
+<p>After they are hatched you shall keep them in the house ten or twelve
+days, and feed them with curds, scalded chippins, or barley meal in milk
+knodden and broken, also ground malt is exceeding good, or any bran that
+is scalded in water, milk, or tappings of drink<ins class="punct"
+title=", for .">. </ins>After they have got a little strength, you may
+let them go abroad with a keeper five or six hours in a day, and let the
+dam at her leisure entice them into the water; then bring them in, and
+put them up, and thus order them till they be able to defend themselves
+from vermine. After a gosling is a month or six weeks old you may put it
+up to feed for a green goose, &amp; it will be perfectly fed in another
+month following; and to feed them, there is no better meat then skeg
+oats boil’d, and given plenty thereof thrice a day, morning, noon, and
+night, with good store of milk, or milk and water mixt together to
+drink.</p>
+
+
+<h5><a name="cook2rec457b" id="cook2rec457b">
+For fatting of elder Geese.</a></h5>
+
+<p>For elder geese which are five or six months old, having been in the
+stubble fields after harvest, and got into good flesh, you shall then
+choose out such geese as you would feed, and put them in several Pens
+which are close and dark, and there feed them thrice a day with good
+store of oats, or spelted beans, and give them to drink water and barly
+meal mixt together, which must evermore stand before them. This will in
+three weeks feed a goose so fat as is needfull.</p>
+
+
+<h5><a name="cook2rec457c" id="cook2rec457c">
+The fatting of Ducklings.</a></h5>
+
+<p>You may make them fat in three weeks giving them any kind of pulse or
+grain, and good store of water.</p>
+
+
+<span class="pagenum">458</span>
+<!-- png487 -->
+<h5><a name="cook2rec458a" id="cook2rec458a">
+Fatting of Swans and Cygnets.</a></h5>
+
+<p>For Swans and their feeding, where they build their nests, you shall
+suffer them to remain undisturbed, and it will be sufficient because
+they can better order themselves in that business than any man.</p>
+
+<p>Feed your Cygnets in all sorts as you feed your Geese, and they will
+be through fat in seven or eight weeks. If you will have them sooner
+fat, you shall feed them in some pond hedged, or placed in for that
+purpose.</p>
+
+
+<h5><a name="cook2rec458b" id="cook2rec458b">
+Of fatting Turkies.</a></h5>
+
+<p>For the fatting of turkies sodden barley is excellent, or sodden oats
+for the first fortnight, and then for another fortnight cram them in all
+sorts as you cram your capon, and they will be fat beyond measure. Now
+for their infirmities, when they are at liberty, they are so good
+<i>Physitians</i> for themselves, that they will never trouble their
+owners; but being coopt up you must cure them as you do pullets. Their
+eggs are exceeding wholesome to eat, and restore nature decayed
+wonderfully.</p>
+
+<p>Having a little dry ground where they may sit and prune themselves,
+place two troughs, one full of barley and water, and the other full of
+old dried malt wherein they may feed at their pleasure. Thus doing, they
+will be fat in less than a month: but you must turn his walks daily.</p>
+
+
+<h5><a name="cook2rec458c" id="cook2rec458c">
+Of nourishing and fatting Herns, Puets, Gulls, and Bitterns<ins class ="punct" title=", for .">.&nbsp;</ins></a></h5>
+
+<p>Herns are nourished for two causes, either for Noblemens sports, to
+make trains for the entering their hawks, or else to furnish the table
+at great feasts; the manner of bringing them up with the least charge,
+is to take them out of their nests before they can flie, and put them
+into a large high barn, where there is many high cross
+<span class="pagenum">459</span>
+<!-- png488 -->
+beams for them to pearch on; then to have on the flour divers square
+boards with rings in them, and between every board which should be two
+yards square, to place round shallow tubs full of water, then to the
+boards you shall tye great gobbits of dogs flesh, cut from the bones,
+according to the number which you feed, and be sure to keep the house
+sweet, and shift the water often, only the house must be made so, that
+it may rain in now and then, in which the hern will take much delight;
+but if you feed her for the dish, then you shall feed them with livers,
+and the entrals of beasts, and such like cut in great gobbits.</p>
+
+
+<h5><a name="cook2rec459a" id="cook2rec459a">
+To feed Codwits, Knots, Gray-Plovers, or Curlews.</a></h5>
+
+<p>Take fine chilter-wheat, and give them water thrice a day, morning,
+noon, and night; which will be very effectual; but if you intend to have
+them extraordinary crammed fowl, then you shall take the finest drest
+wheat-meal, and mixing it with milk, make it into paste, and ever as you
+knead it, sprinkle into the grains of small chilter-wheat, till the
+paste be fully mixt therewith; then make little small crams thereof, and
+dipping them in water, give to every fowl according to his bigness, and
+let his gorge be well filled: do thus as oft as you shall find their
+gorges empty, and in one fortnight they will be fed beyond measure, and
+with these crams you may feed any fowl of what kind or nature
+soever.</p>
+
+
+<h5><a name="cook2rec459b" id="cook2rec459b">
+Otherways.</a></h5>
+
+<p>Feed them with good wheat and water, give them thrice a day, morning,
+noon, and night; if you will have them very fat &amp; crammed fowl, take
+fine wheat meal &amp; mix it with milk, &amp; make it into paste, and as
+you knead it, put in some corns of wheat sprinkled in amongst the paste
+till the paste be fully mixt therewith; then make little
+<span class="pagenum">460</span>
+<!-- png489 -->
+small crams thereof, and dipping them in water, give to every fowl
+according to his bigness, and that his gorge be well filled: do thus as
+oft as you shall find their gorges empty, and in one fortnight they will
+be fed very fat; with these crams you may feed any fowl of what kind or
+nature soever.</p>
+
+
+<h5><a name="cook2rec460a" id="cook2rec460a">
+To feed Black-Birds Thrushes, Felfares, or any small Birds
+whatsoever.</a></h5>
+
+<p>Being taken old and wild, it is good to have some of their kinds tame
+to mix among them, and then putting them into great cages of three or
+four yards square, to have divers troughs placed therein, some filled
+with haws, some with hemp seed, and some with water, that the tame
+teaching the wild to eat, and the wild finding such change and
+alteration of food, they will in twelve or fourteen days grow exceeding
+fat, and fit for the kitchen.</p>
+
+
+<h5><a name="cook2rec460b" id="cook2rec460b">
+To feed Olines.</a></h5>
+
+<p>Put them into a fine room where they may have air, give them water,
+and feed them with white bread boiled in good milk, and in one week or
+ten days they will be extraordinary fat.</p>
+
+
+<h5><a name="cook2rec460c" id="cook2rec460c">
+To feed Pewets.</a></h5>
+
+<p>Feed them in a place where they may have the air, set them good store
+of water, and feed them with sheeps lungs cut small into little bits,
+give it them on boards, and sometimes feed them with shrimps where they
+are near the sea, and in one fortnight they will be fat if they be
+followed with meat. Then two or three days before you spend them give
+them cheese curd to purge them.</p>
+
+
+<span class="pagenum">461</span>
+<!-- png490 -->
+<h5><a name="cook2rec461a" id="cook2rec461a">
+The feedings of Pheasant, Partridge, Quails, and Wheat Ears.</a></h5>
+
+<p>Feed them with good wheat and water, this given them thrice a day,
+morning noon, and night, will do it very effectually; but if you intend
+to have them extraordinary crammed fowl, then take the finest drest
+wheatmeal, mix it with milk, and make into paste, ever as you knead it,
+sprinkle in the grains of corns of wheat, till the paste be full mixt
+there with; then make little small crams, dip them in water, and give to
+every fowl according to his bigness, that his gorge be well filled; do
+thus as often as you shall find his gorge empty, and in one fortnight
+they will be fed beyond measure. Thus you may feed turtle Doves.</p>
+
+
+<hr class="above" />
+
+<h3 class="subhead extended">FINIS.</h3>
+
+<hr class="below" />
+
+</div> <!-- end div maintext -->
+
+<!-- png491 -->
+<p><span class="folionum added">Hh 7v</span></p>
+
+<div class="index">
+
+<p class="decoration">&nbsp;</p>
+
+<h3><a name="cook2index" id="cook2index">The Table.</a></h3>
+
+<div class="mynote">
+<p>Alphabetization in the Table is unchanged, as are the variants of
+“Ibid.� When a printed page number was incorrect, the correct number is
+shown in <i>italics</i> followed by the original number in
+(parentheses). Unless otherwise noted, “Ibid.� from the original text
+refers to the correct page number. Page groups&mdash;either a series of
+recipes or a single recipe covering two pages&mdash;are linked to the
+beginning of the group. Unconnected recipes on consecutive pages are
+separated by semicolons in place of the printed comma.</p>
+
+<p class="center">
+<a href="#cook2indexA">A</a> &nbsp;
+<a href="#cook2indexB">B</a> &nbsp;
+<a href="#cook2indexC">C</a> &nbsp;
+<a href="#cook2indexD">D</a> &nbsp;
+<a href="#cook2indexE">E</a> &nbsp;
+<a href="#cook2indexF">F</a> &nbsp;
+<a href="#cook2indexG">G</a> &nbsp;
+<a href="#cook2indexH">H</a> &nbsp;
+<a href="#cook2indexJ">J</a> &nbsp;
+<a href="#cook2indexL">L</a> &nbsp;
+<a href="#cook2indexM">M</a> &nbsp;
+<a href="#cook2indexN">N</a> &nbsp;
+<a href="#cook2indexO">O</a> &nbsp;
+<a href="#cook2indexP">P</a> &nbsp;
+<a href="#cook2indexQ">Q</a> &nbsp;
+<a href="#cook2indexR">R</a> &nbsp;
+<a href="#cook2indexS">S</a> &nbsp;
+<a href="#cook2indexT">T</a> &nbsp;
+<a href="#cook2indexV">V</a> &nbsp;
+<a href="#cook2indexW">W</a> &nbsp;
+</p>
+
+</div>
+
+<table class="index">
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexA" id="cook2indexA">A.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">A</span>ndolians.</p></td>
+<td class="number">page <a href="#cook1rec22d">22</a></td>
+</tr>
+<tr>
+<td>
+<p>Almond Pudding</p></td>
+<td class="number"><a href="#cook1rec181b">181</a></td>
+</tr>
+<tr>
+<td>
+<p>Almond Leach</p></td>
+<td class="number"><a href="#cook1rec209b">209</a></td>
+</tr>
+<tr>
+<td>
+<p>Almond Custard</p></td>
+<td class="number"><a href="#cook1rec237b">237</a></td>
+</tr>
+<tr>
+<td>
+<p>Almond Tart</p></td>
+<td class="number"><a href="#cook1rec247a"><i>247</i></a>
+(241)</td>
+</tr>
+<tr>
+<td>
+<p>Almond Bread, Biskets and Cakes</p></td>
+<td class="number"><a href="#cook1rec268b"><ins class ="correction" title="page reference missing">268</ins>, 269</a></td>
+</tr>
+<tr>
+<td><p>Almond cream</p></td>
+<td class="number"><a href="#cook1rec280c">280</a></td>
+</tr>
+<tr>
+<td><p>Almond cheese</p></td>
+<td class="number"><a href="#cook1rec281c">281</a></td>
+</tr>
+<tr>
+<td><p>Almond caudle</p></td>
+<td class="number"><a href="#cook2rec423a">423</a></td>
+</tr>
+<tr>
+<td><p>Apricocks baked</p></td>
+<td class="number"><a href="#cook1rec251c">251</a></td>
+</tr>
+<tr>
+<td><p>Apricocks preserved</p></td>
+<td class="number"><a href="#cook1rec251e">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Ambergriece cakes</p></td>
+<td class="number"><a href="#cook1rec270a">270</a></td>
+</tr>
+<tr>
+<td><p>Apple cream</p></td>
+<td class="number"><a href="#cook1rec277a">277</a></td>
+</tr>
+<tr>
+<td><p>Aleberry</p></td>
+<td class="number"><a href="#cook2rec423e">423</a></td>
+</tr>
+<tr>
+<td><p>Artichocks baked</p></td>
+<td class="number"><a href="#cook1rec261b">261</a></td>
+</tr>
+<tr>
+<td><p>Artichocks stewed</p></td>
+<td class="number"><a href="#cook2rec448a">448</a></td>
+</tr>
+<tr>
+<td><p>Artichocks fryed</p></td>
+<td class="number"><a href="#cook2rec448b">448, 449</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexB" id="cook2indexB">B.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">B</span>arley Broth</p></td>
+<td class="number"><a href="#cook1rec13b">13</a></td>
+</tr>
+<tr>
+<td><p>Broth stewed</p></td>
+<td class="number"><a href="#cook1stewed_broth">14, 15</a></td>
+</tr>
+<tr>
+<td><p>Bisk divers ways</p></td>
+<td class="number"><a href="#cook1rec5a">5, 6, 7, 8</a>,
+<a href="#cook1rec47a">47</a></td>
+</tr>
+<tr>
+<td><p>Bisk or Batalia Pye</p></td>
+<td class="number"><a href="#cook1rec211a">211</a></td>
+</tr>
+<tr>
+<td><p>Beef fillet roasted</p></td>
+<td class="number"><a href="#cook1rec113b">113</a></td>
+</tr>
+<tr>
+<td><p>Beef roasted to pickle</p></td>
+<td class="number"><a href="#cook1rec116c">116</a></td>
+</tr>
+<tr>
+<td><p>Beef collops stewed</p></td>
+<td class="number"><a href="#cook1rec117b">117</a></td>
+</tr>
+<tr>
+<td><p>Beef carbonado’d</p></td>
+<td class="number"><a href="#cook1rec119c">119</a></td>
+</tr>
+<tr>
+<td><p>Beef baked red deer fashion</p></td>
+<td class="number"><a href="#cook1rec121b">121</a></td>
+</tr>
+<tr>
+<td><p>Beef minced Pyes</p></td>
+<td class="number"><a href="#cook1rec122b">122</a></td>
+</tr>
+<tr>
+<td><p>Bullocks cheeks souced</p></td>
+<td class="number"><a href="#cook1rec199b">199</a></td>
+</tr>
+<tr>
+<td><p>Boar wild baked</p></td>
+<td class="number"><a href="#cook1rec228a"><i>228</i></a>
+(229)</td>
+</tr>
+<tr>
+<td><p>Brawn broil’d</p></td>
+<td class="number"><a href="#cook1rec169c">169</a></td>
+</tr>
+<tr>
+<td><p>Brawn boil’d</p></td>
+<td class="number"><ins class="correction" title="correct reference could not be identified">Ibid.</ins></td>
+</tr>
+<tr>
+<td><p>Brawn souc’t</p></td>
+<td class="number"><a href="#cook1rec192a">192</a></td>
+</tr>
+<tr>
+<td><p>Brawn of Pig</p></td>
+<td class="number"><a href="#cook1rec193a">193</a></td>
+</tr>
+<tr>
+<td><p>Brawn garnisht</p></td>
+<td class="number"><a href="#cook1rec194a">194</a></td>
+</tr>
+<tr>
+<td><p>Breading of meats and fowls</p></td>
+<td class="number"><a href="#cook1rec136a">136</a></td>
+</tr>
+<tr>
+<td><p>Bacon gammon baked</p></td>
+<td class="number"><a href="#cook1rec227c">227</a></td>
+</tr>
+<tr>
+<td><p>Bread the French fashion</p></td>
+<td class="number"><a href="#cook1rec239a">239</a></td>
+</tr>
+<tr>
+<td><p>Biscket bread</p></td>
+<td class="number"><a href="#cook1rec273b">273</a></td>
+</tr>
+<tr>
+<td><p>Bisquite du Roy</p></td>
+<td class="number"><a href="#cook1rec273c">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Bean bread</p></td>
+<td class="number"><a href="#cook1rec274b">274</a></td>
+</tr>
+<tr>
+<td><p>Beer buttered</p></td>
+<td class="number"><a href="#cook2rec423f"><i>423</i></a> (432)</td>
+</tr>
+<tr>
+<td><p>Barberries preserved</p></td>
+<td class="number"><a href="#cook1rec254a">254</a></td>
+</tr>
+<tr>
+<td><p>Blamanger</p></td>
+<td class="number"><a href="#cook1rec297b">297, 298</a></td>
+</tr>
+<tr>
+<td><p>Blanch manchet in a frying pan</p></td>
+<td class="number"><a href="#cook2rec446c">446</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexC" id="cook2indexC">C.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">C</span>alves head boil’d</p></td>
+<td class="number"><a href="#cook1rec129b">129</a></td>
+</tr>
+<tr>
+<td><p>Calves head souced</p></td>
+<td class="number"><a href="#cook1rec130b">130</a></td>
+</tr>
+<tr>
+<td><p>Calves head roasted</p></td>
+<td class="number"><a href="#cook1rec130c">Ibid.</a></td>
+</tr>
+<tr>
+<td>
+<span class="folionum added">Hh 8</span>
+<!-- png492 -->
+<p>Calves head hashed</p></td>
+<td class="number"><a href="#cook1rec133b">133</a></td>
+</tr>
+<tr>
+<td><p>Calves head broil’d</p></td>
+<td class="number"><a href="#cook1rec134a">134</a></td>
+</tr>
+<tr>
+<td><p>Calves head baked</p></td>
+<td class="number"><a href="#cook1rec131b">131</a></td>
+</tr>
+<tr>
+<td><p>Calves foot pye</p></td>
+<td class="number"><a href="#cook1rec132a">132</a></td>
+</tr>
+<tr>
+<td><p>Calves head roasted with Oysters,</p></td>
+<td class="number"><a href="#cook1rec131a">131</a>, <a href="#cook1rec143b">143</a></td>
+</tr>
+<tr>
+<td><p>Calves feet roasted</p></td>
+<td class="number"><a href="#cook1rec143a"><i>143</i></a>
+(134)</td>
+</tr>
+<tr>
+<td><p>Calves chaldron baked</p></td>
+<td class="number"><a href="#cook1rec219c">219</a></td>
+</tr>
+<tr>
+<td><p>Capons in pottage</p></td>
+<td class="number"><a href="#cook1rec67b">67</a></td>
+</tr>
+<tr>
+<td><p>Capons souc’t</p></td>
+<td class="number"><a href="#cook1rec197b">197</a></td>
+</tr>
+<tr>
+<td><p>Calves chaldron in minced Pyes.</p></td>
+<td class="number"><a href="#cook1rec220a">220</a></td>
+</tr>
+<tr>
+<td><p>Capons boil’d</p></td>
+<td class="number"><a href="#cook1rec64a">64, <i>65</i></a>
+(67), <a href="#cook1rec85a">85</a></td>
+</tr>
+<tr>
+<td><p>Capons fillings raw</p></td>
+<td class="number"><a href="#cook1rec30a">30</a></td>
+</tr>
+<tr>
+<td><p>Cocks boil’d</p></td>
+<td class="number"><a href="#cook1rec62d">62</a></td>
+</tr>
+<tr>
+<td><p>Cock stewed against a Consumption</p></td>
+<td class="number"><a href="#cook2rec450b">450</a></td>
+</tr>
+<tr>
+<td><p>Chicken pye</p></td>
+<td class="number"><a href="#cook1rec212b">212, 213</a></td>
+</tr>
+<tr>
+<td><p>Chickens peeping boil’d</p></td>
+<td class="number"><a href="#cook1rec57d">57</a></td>
+</tr>
+<tr>
+<td><p>Chickens how to feed them</p></td>
+<td class="number"><a href="#cook2rec456a">456</a></td>
+</tr>
+<tr>
+<td><p>China broth</p></td>
+<td class="number"><a href="#cook2rec454d">454, 455</a></td>
+</tr>
+<tr>
+<td><p>Capilotadoes or Made Dishes</p></td>
+<td class="number"><ins class="correction" title="page number uncertain"><a href="#cook1capilotado">5</a></ins></td>
+</tr>
+<tr>
+<td><p>Collops and eggs</p></td>
+<td class="number"><a href="#cook1rec169a">169</a></td>
+</tr>
+<tr>
+<td><p>Collops like bacon of Marchpane.</p></td>
+<td class="number"><a href="#cook1rec268a">268</a></td>
+</tr>
+<tr>
+<td><p>Cucumbers pickled</p></td>
+<td class="number"><a href="#cook1rec163b">163</a></td>
+</tr>
+<tr>
+<td><p>Colliflowers buttered</p></td>
+<td class="number"><a href="#cook2rec427c">427</a></td>
+</tr>
+<tr>
+<td><p>Custards how to make them</p></td>
+<td class="number"><a href="#cook1rec237a"><i>237</i></a>
+(257)</td>
+</tr>
+<tr>
+<td><p>Custards without eggs</p></td>
+<td class="number"><a href="#cook1rec237c">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Cheescakes how to make them</p></td>
+<td class="number"><a href="#cook1rec287b">287, 288<i>,
+289</i></a></td>
+</tr>
+<tr>
+<td><p>Cheescakes without Milk</p></td>
+<td class="number"><a href="#cook1rec289b"><i>289</i></a>
+(298)</td>
+</tr>
+<tr>
+<td><p>Cheesecakes in the Italian fashion</p></td>
+<td class="number"><a href="#cook1rec290c">290, 291</a></td>
+</tr>
+<tr>
+<td><p>Cream and fresh Cheese</p></td>
+<td class="number"><a href="#cook1rec292b">292</a></td>
+</tr>
+<tr>
+<td><p>Codling cream</p></td>
+<td class="number"><a href="#cook1rec277b"><i>277</i></a>
+(177)</td>
+</tr>
+<tr>
+<td><p>Cast cream</p></td>
+<td class="number"><a href="#cook1rec282a">282</a></td>
+</tr>
+<tr>
+<td><p>Clouted Cream</p></td>
+<td class="number"><a href="#cook1rec282c">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Cabbidge cream</p></td>
+<td class="number"><a href="#cook1rec284a">284</a></td>
+</tr>
+<tr>
+<td><p>Cream tart</p></td>
+<td class="number"><a href="#cook1rec248a">248</a></td>
+</tr>
+<tr>
+<td><p>Cherry tart</p></td>
+<td class="number"><a href="#cook1rec246b">246</a></td>
+</tr>
+<tr>
+<td><p>Cherries preserved</p></td>
+<td class="number"><a href="#cook1rec253a">253</a></td>
+</tr>
+<tr>
+<td><p>Cake a very good one</p></td>
+<td class="number"><a href="#cook1rec238a">238</a></td>
+</tr>
+<tr>
+<td><p>Cracknéls,</p></td>
+<td class="number"><a href="#cook1rec272a">272</a></td>
+</tr>
+<tr>
+<td><p>Carp boil’d in carbolion</p></td>
+<td class="number"><a href="#cook2rec301a">301</a></td>
+</tr>
+<tr>
+<td><p>Carp bisk</p></td>
+<td class="number"><a href="#cook2rec303b">303</a></td>
+</tr>
+<tr>
+<td><p>Carp stewed</p></td>
+<td class="number"><a href="#cook2rec305a">305</a></td>
+</tr>
+<tr>
+<td><p>Carp stewed the French way</p></td>
+<td class="number"><a href="#cook2rec306a">306, 307</a></td>
+</tr>
+<tr>
+<td><p>Carp broth</p></td>
+<td class="number"><a href="#cook2rec309b">309</a></td>
+</tr>
+<tr>
+<td><p>Carp in stoffado</p></td>
+<td class="number"><a href="#cook2rec310a"><i>310</i></a> (301)</td>
+</tr>
+<tr>
+<td><p>Carp hashed</p></td>
+<td class="number"><a href="#cook2rec310b">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Carp marinated</p></td>
+<td class="number"><a href="#cook2rec311a">311</a></td>
+</tr>
+<tr>
+<td><p>Carp broil’d</p></td>
+<td class="number"><a href="#cook2rec312a">312</a></td>
+</tr>
+<tr>
+<td><p>Carp roasted</p></td>
+<td class="number"><a href="#cook2rec313a">313</a></td>
+</tr>
+<tr>
+<td><p>Carp Pye</p></td>
+<td class="number"><a href="#cook2rec314a">314</a></td>
+</tr>
+<tr>
+<td><p>Carp pie minc’t with eels</p></td>
+<td class="number"><a href="#cook2rec316a">316</a></td>
+</tr>
+<tr>
+<td><p>Carp baked the French way</p></td>
+<td class="number"><a href="#cook2rec316b">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Conger boil’d</p></td>
+<td class="number"><a href="#cook2rec359b">359</a></td>
+</tr>
+<tr>
+<td><p>Conger stewed</p></td>
+<td class="number"><a href="#cook2rec360a">360</a></td>
+</tr>
+<tr>
+<td><p>Conger marinated</p></td>
+<td class="number"><a href="#cook2rec360b">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Conger souc’t</p></td>
+<td class="number"><a href="#cook2rec360c">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Conger roasted</p></td>
+<td class="number"><a href="#cook2rec361a">361</a></td>
+</tr>
+<tr>
+<td>
+<span class="folionum added">Hh 8v</span>
+<!-- png493 -->
+<p>Conger broil’d</p></td>
+<td class="number"><a href="#cook2rec361b">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Conger fryed</p></td>
+<td class="number"><a href="#cook2rec362a">362</a></td>
+</tr>
+<tr>
+<td><p>Conger baked</p></td>
+<td class="number"><a href="#cook2rec362b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Cockles stewed</p></td>
+<td class="number"><a href="#cook2rec399c">399, 400</a></td>
+</tr>
+<tr>
+<td><p>Crabs stewed</p></td>
+<td class="number"><a href="#cook2rec410a">410</a></td>
+</tr>
+<tr>
+<td><p>Crabs buttered</p></td>
+<td class="number"><a href="#cook2rec410c">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Crabs hashed</p></td>
+<td class="number"><a href="#cook2rec411a">411</a></td>
+</tr>
+<tr>
+<td><p>Crabs farced</p></td>
+<td class="number"><a href="#cook2rec411b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Crabs <ins class="correction" title="text reads ‘boil’d’">broil’d</ins></p></td>
+<td class="number"><a href="#cook2rec412a">412</a></td>
+</tr>
+<tr>
+<td><p>Crabs fryed</p></td>
+<td class="number"><a href="#cook2rec412b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Crabs baked</p></td>
+<td class="number"><a href="#cook2rec413a">413</a></td>
+</tr>
+<tr>
+<td><p>Crab minced Pyes</p></td>
+<td class="number"><a href="#cook2rec414a">414</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexD" id="cook2indexD">D.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">D</span>eer red roasted</p></td>
+<td class="number"><a href="#cook1rec144b">144</a></td>
+</tr>
+<tr>
+<td><p>Deer red baked</p></td>
+<td class="number"><a href="#cook1rec228c">228</a></td>
+</tr>
+<tr>
+<td><p>Deer fallow baked</p></td>
+<td class="number"><a href="#cook1rec229a">229</a></td>
+</tr>
+<tr>
+<td><p>Dish in the Italian way</p></td>
+<td class="number"><a href="#cook1rec249b">249</a></td>
+</tr>
+<tr>
+<td><p>Damsin tart</p></td>
+<td class="number"><a href="#cook1rec247b">247</a></td>
+</tr>
+<tr>
+<td><p>Damsins preserved</p></td>
+<td class="number"><a href="#cook1rec253b">253</a></td>
+</tr>
+<tr>
+<td><p>Ducklings how to fat them</p></td>
+<td class="number"><a href="#cook2rec457c">457</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexE" id="cook2indexE">E.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">E</span>ntre de table, a French
+dish</p></td>
+<td class="number"><a href="#cook1rec8a"><i>8</i></a> (9)</td>
+</tr>
+<tr>
+<td><p>Eggs fryed</p></td>
+<td class="number"><a href="#cook1rec169d">169</a></td>
+</tr>
+<tr>
+<td><p>Eggs fryed as round as a ball</p></td>
+<td class="number"><a href="#cook1rec169e"><ins class ="correction" title="text reads ‘Iid’">Ibid.</ins></a></td>
+</tr>
+<tr>
+<td><p>Egg caudle</p></td>
+<td class="number"><a href="#cook2rec423c"><i>423</i></a> (433)</td>
+</tr>
+<tr>
+<td><p>Eggs dressed hard</p></td>
+<td class="number"><a href="#cook2hard_eggs">435</a></td>
+</tr>
+<tr>
+<td><p>Eggs buttered</p></td>
+<td class="number"><a href="#cook2rec436b">436</a></td>
+</tr>
+<tr>
+<td><p>Egg bisk</p></td>
+<td class="number"><a href="#cook2rec436c">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Eggs in Moon shine</p></td>
+<td class="number"><a href="#cook2rec437a">437</a></td>
+</tr>
+<tr>
+<td><p>Eggs in the Spanish fashion, call’d, <ins class="correction"
+title="see note in main text">Wivos qme uidos</ins></p></td>
+<td class="number"><a href="#cook2rec438c">438</a></td>
+</tr>
+<tr>
+<td><p>Eggs in the Portugal fashion</p></td>
+<td class="number"><a href="#cook2rec438d">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Eggs a-la-Hugenotte</p></td>
+<td class="number"><a href="#cook2rec439b">439</a></td>
+</tr>
+<tr>
+<td><p>Eggs in fashion of a Tansie</p></td>
+<td class="number"><a href="#cook2rec439c">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Eggs and Almonds</p></td>
+<td class="number"><a href="#cook2rec440a">440</a></td>
+</tr>
+<tr>
+<td><p>Eggs broil’d</p></td>
+<td class="number"><a href="#cook2rec440b">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Eggs poached</p></td>
+<td class="number"><a href="#cook2rec440c">440, 441</a></td>
+</tr>
+<tr>
+<td><p>Eggs, grand farced dish</p></td>
+<td class="number"><a href="#cook2rec442a">442</a></td>
+</tr>
+<tr>
+<td><p>Eggs compounded as big as twenty Eggs</p></td>
+<td class="number"><a href="#cook2rec443b">443</a></td>
+</tr>
+<tr>
+<td><p>Eggs buttered on toasts</p></td>
+<td class="number"><a href="#cook2rec443c">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Eggs buttered in the Polonian way</p></td>
+<td class="number"><a href="#cook2rec445a">445</a></td>
+</tr>
+<tr>
+<td><p>Egg minced pyes</p></td>
+<td class="number"><a href="#cook2rec445c">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Eggs or Quelque shose</p></td>
+<td class="number"><a href="#cook2rec446a">446</a></td>
+</tr>
+<tr>
+<td><p>Eggs fricase</p></td>
+<td class="number"><a href="#cook2rec447a">447</a></td>
+</tr>
+<tr>
+<td><p>Eels boil’d</p></td>
+<td class="number"><a href="#cook2rec350a">350</a></td>
+</tr>
+<tr>
+<td><p>Eels stewed</p></td>
+<td class="number"><a href="#cook2rec351a">351</a></td>
+</tr>
+<tr>
+<td><p>Eels in Stoffado</p></td>
+<td class="number"><a href="#cook2rec352b">352</a></td>
+</tr>
+<tr>
+<td><p>Eels souced or jellied</p></td>
+<td class="number"><a href="#cook2rec353b">353</a></td>
+</tr>
+<tr>
+<td><p>Eels hashed</p></td>
+<td class="number"><a href="#cook2rec355a">355</a></td>
+</tr>
+<tr>
+<td><p>Eels broiled</p></td>
+<td class="number"><a href="#cook2rec355a">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Eels roasted</p></td>
+<td class="number"><a href="#cook2rec355d">355, 356</a></td>
+</tr>
+<tr>
+<td><p>Eels baked</p></td>
+<td class="number"><a href="#cook2rec356b">356, 357</a></td>
+</tr>
+<tr>
+<td><p>Eel minced Pies.</p></td>
+<td class="number"><a href="#cook2rec358a">358</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexF" id="cook2indexF">F.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">F</span>ritters how to make
+them</p></td>
+<td class="number"><a href="#cook1rec170a">170</a></td>
+</tr>
+<tr>
+<td><p>Fritters in the Italian fasion</p></td>
+<td class="number"><a href="#cook1rec171a">171</a></td>
+</tr>
+<tr>
+<td><p>Fritters of arms</p></td>
+<td class="number"><a href="#cook1rec172a">172</a></td>
+</tr>
+<tr>
+<td><p>Fried dishes of divers forms</p></td>
+<td class="number"><a href="#cook1rec172b">Ibid.</a></td>
+</tr>
+<tr>
+<td>
+<span class="folionum">Ii</span>
+<!-- png494 -->
+<p>Fried pasties, balls, or tosts</p></td>
+<td class="number"><a href="#cook1rec172c">ib.</a></td>
+</tr>
+<tr>
+<td><p>French tart</p></td>
+<td class="number"><a href="#cook1rec248b">248</a></td>
+</tr>
+<tr>
+<td><p>French Barley Cream</p></td>
+<td class="number"><a href="#cook1rec287a">287</a></td>
+</tr>
+<tr>
+<td><p>Florentine of tongues</p></td>
+<td class="number"><a href="#cook1rec259c">259</a></td>
+</tr>
+<tr>
+<td><p>Florentine of Partridg or capon</p></td>
+<td class="number"><a href="#cook1rec260c">260</a></td>
+</tr>
+<tr>
+<td><p>Florentine without paste</p></td>
+<td class="number"><a href="#cook1rec261a">261</a></td>
+</tr>
+<tr>
+<td><p>Flounders calvered</p></td>
+<td class="number"><a href="#cook2rec346b">346</a></td>
+</tr>
+<tr>
+<td><p>Frogs baked</p></td>
+<td class="number"><a href="#cook2rec418b">418</a></td>
+</tr>
+<tr>
+<td><p>Furmety.</p></td>
+<td class="number"><a href="#cook2rec420b">420</a></td>
+</tr>
+<tr>
+<td><p>Fowl hashed</p></td>
+<td class="number"><a href="#cook1rec43c">43</a></td>
+</tr>
+<tr>
+<td><p>Fowl farced</p></td>
+<td class="number"><a href="#cook1rec30d">30</a>; <a href="#cook1rec31c">31</a></td>
+</tr>
+<tr>
+<td><p>Farcing in the Spanish Fashion</p></td>
+<td class="number"><a href="#cook1rec32c">32</a></td>
+</tr>
+<tr>
+<td><p>Farcing French bread, called Pinemolet</p></td>
+<td class="number"><a href="#cook1rec34a">34</a></td>
+</tr>
+<tr>
+<td><p>Fricase a rare one</p></td>
+<td class="number"><a href="#cook1rec67a">67</a></td>
+</tr>
+<tr>
+<td><p>Flowers pickled</p></td>
+<td class="number"><a href="#cook1rec164b">164</a></td>
+</tr>
+<tr>
+<td><p>Flowers candied</p></td>
+<td class="number"><a href="#cook1rec164d">Ibid.</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexG" id="cook2indexG">G.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">G</span>rapes and Gooseberries
+pickled</p></td>
+<td class="number"><a href="#cook1rec164c">164</a></td>
+</tr>
+<tr>
+<td><p>Grapes preserved</p></td>
+<td class="number"><a href="#cook1rec253c">253</a></td>
+</tr>
+<tr>
+<td><p>Gooseberries preserved</p></td>
+<td class="number"><a href="#cook1rec254b">254</a></td>
+</tr>
+<tr>
+<td><p>Gooseberry Cream</p></td>
+<td class="number"><a href="#cook1rec279a">279</a></td>
+</tr>
+<tr>
+<td><p>Ginger bread</p></td>
+<td class="number"><a href="#cook1rec275a">275</a></td>
+</tr>
+<tr>
+<td><p>Geese boil’d</p></td>
+<td class="number"><a href="#cook1rec89b">89</a></td>
+</tr>
+<tr>
+<td><p>Goose giblets boil’d</p></td>
+<td class="number"><a href="#cook1rec91a">91</a></td>
+</tr>
+<tr>
+<td><p>Goslings how to order them</p></td>
+<td class="number"><a href="#cook2rec457a">457</a></td>
+</tr>
+<tr>
+<td><p>Geese old ones to fat them</p></td>
+<td class="number"><a href="#cook2rec457b">ib.</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexH" id="cook2indexH">H.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">H</span>ashes all manner of
+ways</p></td>
+<td class="number"><a href="#cook1hashes">38, 39, 40,
+41</a></td>
+</tr>
+<tr>
+<td><p>Hashes of Scotch collops</p></td>
+<td class="number"><a href="#cook1rec79b">79</a></td>
+</tr>
+<tr>
+<td><p>Hare hashed</p></td>
+<td class="number"><a href="#cook1rec45a">45</a>, <a href="#cook1rec60b">60</a></td>
+</tr>
+<tr>
+<td><p>Hares roasted</p></td>
+<td class="number"><a href="#cook1rec147b">147</a></td>
+</tr>
+<tr>
+<td><p>Hares four baked in a pie</p></td>
+<td class="number"><a href="#cook1rec222a">222</a></td>
+</tr>
+<tr>
+<td><p>Hares three in a pye</p></td>
+<td class="number"><a href="#cook1rec222b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Hare baked with a pudding in his belly</p></td>
+<td class="number"><a href="#cook1rec223a">223</a></td>
+</tr>
+<tr>
+<td><p>Hens roasted</p></td>
+<td class="number"><a href="#cook1rec149a">149</a></td>
+</tr>
+<tr>
+<td><p>Hip tart</p></td>
+<td class="number"><a href="#cook1rec245c">245</a></td>
+</tr>
+<tr>
+<td><p>Herring minced Pies</p></td>
+<td class="number"><a href="#cook2rec381a">381</a></td>
+</tr>
+<tr>
+<td><p>Haberdine pyes</p></td>
+<td class="number"><a href="#cook2rec381c">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Hogs feet jellied</p></td>
+<td class="number"><a href="#cook1rec201a">201</a></td>
+</tr>
+<tr>
+<td><p>Herns to nourish and fat them</p></td>
+<td class="number"><a href="#cook2rec458c">458</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexJ" id="cook2indexJ">J.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">J</span>elly crystal</p></td>
+<td class="number"><a href="#cook1rec202a">202</a></td>
+</tr>
+<tr>
+<td><p> Jelly of several colours</p></td>
+<td class="number"><a href="#cook1rec202b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Jelly as white as snow</p></td>
+<td class="number"><a href="#cook1rec205c">205</a></td>
+</tr>
+<tr>
+<td><p>Jellies for souces</p></td>
+<td class="number"><a href="#cook1rec206b">206</a></td>
+</tr>
+<tr>
+<td><p>Jelly of harts-horn</p></td>
+<td class="number"><a href="#cook1rec207a">207</a></td>
+</tr>
+<tr>
+<td><p>Jelly for a consumption</p></td>
+<td class="number"><a href="#cook1rec207b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Jelly for a consumption of the Lungs</p></td>
+<td class="number"><a href="#cook2rec453b">453</a></td>
+</tr>
+<tr>
+<td><p>Jelly for weakness in the back</p></td>
+<td class="number"><a href="#cook1rec208a">208</a></td>
+</tr>
+<tr>
+<td><p>Jumballs</p></td>
+<td class="number"><a href="#cook1rec271a">271</a></td>
+</tr>
+<tr>
+<td><p>Italian chips</p></td>
+<td class="number"><a href="#cook1rec273a">273</a></td>
+</tr>
+<tr>
+<td><p>Ipocras</p></td>
+<td class="number"><a href="#cook1rec275b">275</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexL" id="cook2indexL">L.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">L</span>ambs head boil’d</p></td>
+<td class="number"><a href="#cook1rec135b">135</a></td>
+</tr>
+<tr>
+<td><p>Lambs head in white broth</p></td>
+<td class="number"><a href="#cook1rec134c">134</a></td>
+</tr>
+<tr>
+<td><p>Lambs stones fryed</p></td>
+<td class="number"><a href="#cook1rec168c">168</a></td>
+</tr>
+<tr>
+<td>
+<span class="folionum added">Ii v</span>
+<!-- png495 -->
+<p>Land or Sea fowl boiled</p></td>
+<td class="number"><a href="#cook1rec72a">72, 73, 74,
+75</a></td>
+</tr>
+<tr>
+<td><p>Leach with Almonds</p></td>
+<td class="number"><a href="#cook1rec285d">285</a></td>
+</tr>
+<tr>
+<td><p>Lamprey how to bake</p></td>
+<td class="number"><a href="#cook2rec347d">347, 348, 349</a></td>
+</tr>
+<tr>
+<td><p>Links how to make</p></td>
+<td class="number"><a href="#cook1rec96a">96</a></td>
+</tr>
+<tr>
+<td><p>Lemons pickled</p></td>
+<td class="number"><a href="#cook1rec164a">164</a></td>
+</tr>
+<tr>
+<td><p>Loaves buttered</p></td>
+<td class="number"><a href="#cook2rec428e">428</a></td>
+</tr>
+<tr>
+<td><p>Lump baked</p></td>
+<td class="number"><a href="#cook2rec363b">363</a></td>
+</tr>
+<tr>
+<td><p>Ling pyes</p></td>
+<td class="number"><a href="#cook2rec381c">381</a></td>
+</tr>
+<tr>
+<td><p>Lobsters stewed</p></td>
+<td class="number"><a href="#cook2rec401d">401</a></td>
+</tr>
+<tr>
+<td><p>Lobsters hashed</p></td>
+<td class="number"><a href="#cook2rec402c">402</a></td>
+</tr>
+<tr>
+<td><p>Lobsters baked</p></td>
+<td class="number"><a href="#cook2rec406c"><i>406</i></a> (403)</td>
+</tr>
+<tr>
+<td><p>Lobsters farced</p></td>
+<td class="number"><a href="#cook2rec403c"><i>403</i></a> (Ibid.)</td>
+</tr>
+<tr>
+<td><p>Lobsters marinated</p></td>
+<td class="number"><a href="#cook2rec404a">404</a></td>
+</tr>
+<tr>
+<td><p>Lobsters broil’d</p></td>
+<td class="number"><a href="#cook2rec404b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Lobsters roasted</p></td>
+<td class="number"><a href="#cook2rec405b">405</a></td>
+</tr>
+<tr>
+<td><p>Lobsters fryed</p></td>
+<td class="number"><a href="#cook2rec406b">406</a></td>
+</tr>
+<tr>
+<td><p>Lobsters baked</p></td>
+<td class="number"><a href="#cook2rec406c">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Lobsters pickled</p></td>
+<td class="number"><a href="#cook2rec408a">408</a></td>
+</tr>
+<tr>
+<td><p>Lobsters jellied</p></td>
+<td class="number"><a href="#cook2rec408b">Ibid.</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexM" id="cook2indexM">M.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">M</span>arrow pyes</p></td>
+<td class="number"><a href="#cook1rec3a">3, 4, 5</a></td>
+</tr>
+<tr>
+<td><p>Marrow puddings</p></td>
+<td class="number"><a href="#cook1rec23c">23, 24</a></td>
+</tr>
+<tr>
+<td><p>Maremaid pye</p></td>
+<td class="number"><a href="#cook1rec220c">220, 221</a></td>
+</tr>
+<tr>
+<td><p>Made dish of tongues</p></td>
+<td class="number"><a href="#cook1rec259c"><i>259</i></a>
+(270)</td>
+</tr>
+<tr>
+<td><p>Made dish of Spinage</p></td>
+<td class="number"><a href="#cook1rec262a">262</a></td>
+</tr>
+<tr>
+<td><p>Made dish of barberries</p></td>
+<td class="number"><a href="#cook1rec263a">263</a></td>
+</tr>
+<tr>
+<td><p>Made dish of Frogs</p></td>
+<td class="number"><a href="#cook1rec264a">264</a></td>
+</tr>
+<tr>
+<td><p>Made dish of marrow</p></td>
+<td class="number"><a href="#cook1rec264b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Made dish of rice</p></td>
+<td class="number"><a href="#cook1rec264c">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Made dish of Blanchmanger</p></td>
+<td class="number"><a href="#cook1rec266a">266</a></td>
+</tr>
+<tr>
+<td><p>Made dish of butter and eggs</p></td>
+<td class="number"><a href="#cook1rec266c">266</a></td>
+</tr>
+<tr>
+<td><p>Made dish of curds</p></td>
+<td class="number"><a href="#cook1rec266d">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Made dish of Oysters</p></td>
+<td class="number"><a href="#cook2rec396c">396</a></td>
+</tr>
+<tr>
+<td><p>Marchpane</p></td>
+<td class="number"><a href="#cook1rec267c">267</a></td>
+</tr>
+<tr>
+<td><p>Mead</p></td>
+<td class="number"><a href="#cook1rec275d">275</a></td>
+</tr>
+<tr>
+<td><p>Metheglin</p></td>
+<td class="number"><a href="#cook1rec276b">276</a></td>
+</tr>
+<tr>
+<td><p>Mackeroons</p></td>
+<td class="number"><a href="#cook1rec272b">272</a></td>
+</tr>
+<tr>
+<td><p>Melacatoons baked</p></td>
+<td class="number"><a href="#cook1rec251d">251</a></td>
+</tr>
+<tr>
+<td><p>Melacatoons preserved</p></td>
+<td class="number"><a href="#cook1rec252c">252</a></td>
+</tr>
+<tr>
+<td><p>Medlar tart</p></td>
+<td class="number"><a href="#cook1rec246a">246</a></td>
+</tr>
+<tr>
+<td><p><ins class="correction" title="three separate recipes">Minced
+pies</ins> of Veal, Mutton<ins class="punct" title="missing ,">,
+</ins>Beef, <i>&amp;c.</i></p></td>
+<td class="number"><a href="#cook1rec232a">232</a></td>
+</tr>
+<tr>
+<td><p>Minced pyes in the French fashion</p></td>
+<td class="number"><a href="#cook1rec233b">233</a></td>
+</tr>
+<tr>
+<td><p>Minced pies in the Italian fashion</p></td>
+<td class="number"><a href="#cook1rec233c">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Mutton Legs farced</p></td>
+<td class="number"><a href="#cook1rec30d">30</a></td>
+</tr>
+<tr>
+<td><p>Mutton shoulder hashed</p></td>
+<td class="number"><a href="#cook1rec58a">58</a></td>
+</tr>
+<tr>
+<td><p>Mutton shoulder roasted</p></td>
+<td class="number"><a href="#cook1rec137a">137, 138</a></td>
+</tr>
+<tr>
+<td><p>Mutton or Veal stewed</p></td>
+<td class="number"><a href="#cook1rec15a">15</a></td>
+</tr>
+<tr>
+<td><p>Mutton shoulder stewed</p></td>
+<td class="number"><a href="#cook1rec78c">78</a></td>
+</tr>
+<tr>
+<td><p>Mutton or veal stewed</p></td>
+<td class="number"><a href="#cook1rec51b">51, 52</a></td>
+</tr>
+<tr>
+<td><p>Mutton chines boil’d</p></td>
+<td class="number"><a href="#cook1rec11b">11, <ins class ="punct" title="extra ,">12</ins></a></td>
+</tr>
+<tr>
+<td><p>Mutton carbonadoed</p></td>
+<td class="number"><a href="#cook1rec166a">166<i>,
+167</i></a></td>
+</tr>
+<tr>
+<td><p>Mutton boil’d</p></td>
+<td class="number"><a href="#cook1rec49b">49, 50</a></td>
+</tr>
+<tr>
+<td><p>Mustard how to make it</p></td>
+<td class="number"><a href="#cook1rec156b">156</a></td>
+</tr>
+<tr>
+<td><p>Mustard of Dijon</p></td>
+<td class="number"><a href="#cook1rec156d">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Mustard in cakes</p></td>
+<td class="number"><a href="#cook1rec157a">157</a></td>
+</tr>
+<tr>
+<td><p>Musquedines</p></td>
+<td class="number"><a href="#cook1rec271c">271</a></td>
+</tr>
+<tr>
+<td><p>Mullet souc’t</p></td>
+<td class="number"><a href="#cook2rec340c">340</a></td>
+</tr>
+<tr>
+<td><p>Mullet marinated</p></td>
+<td class="number"><a href="#cook2rec341a">341</a></td>
+</tr>
+<tr>
+<td>
+<span class="folionum"><ins class="correction"
+title="text reads ‘I2’">Ii2</ins></span>
+<!-- png496 -->
+<p>Mullet broil’d</p></td>
+<td class="number"><a href="#cook2rec342b">342</a></td>
+</tr>
+<tr>
+<td><p>Mullet fryed</p></td>
+<td class="number"><a href="#cook2rec343a">343</a></td>
+</tr>
+<tr>
+<td><p>Mullet baked</p></td>
+<td class="number"><a href="#cook2rec343b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Mushrooms fryed</p></td>
+<td class="number"><a href="#cook2rec397c">397</a></td>
+</tr>
+<tr>
+<td><p>Mushrooms in the italian fashion</p></td>
+<td class="number"><a href="#cook2rec397d">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Mushrooms stewed</p></td>
+<td class="number"><a href="#cook2rec398a">398</a></td>
+</tr>
+<tr>
+<td><p>Mushrooms broil’d</p></td>
+<td class="number"><a href="#cook2rec399b">399</a></td>
+</tr>
+<tr>
+<td><p>Muskles stewed</p></td>
+<td class="number"><a href="#cook2rec400c">400</a></td>
+</tr>
+<tr>
+<td><p>Muskles fryed</p></td>
+<td class="number"><a href="#cook2rec401a">401</a></td>
+</tr>
+<tr>
+<td><p>Muskle Pyes</p></td>
+<td class="number"><a href="#cook2rec401b">Ibid</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexN" id="cook2indexN">N.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">N</span>eats tongue boil’d</p></td>
+<td class="number"><a href="#cook1rec42c">42, 43</a></td>
+</tr>
+<tr>
+<td><p>Neats tongue in stoffado</p></td>
+<td class="number"><a href="#cook1rec106a">106</a></td>
+</tr>
+<tr>
+<td><p>Neats tongues stewed</p></td>
+<td class="number"><a href="#cook1rec106b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Neats tongue in Brodo lardiero</p></td>
+<td class="number"><a href="#cook1rec109a">109</a></td>
+</tr>
+<tr>
+<td><p>Neats tongue roasted</p></td>
+<td class="number"><a href="#cook1rec110c">110</a></td>
+</tr>
+<tr>
+<td><p>Neats tongue hashed</p></td>
+<td class="number"><a href="#cook1rec40c">40, 41</a></td>
+</tr>
+<tr>
+<td><p>Neats tongue bak’t</p></td>
+<td class="number"><a href="#cook1rec111b">111, 112</a></td>
+</tr>
+<tr>
+<td><p>Neats feet larded and roasted</p></td>
+<td class="number"><a href="#cook1rec126b"><ins class ="correction" title="page reference missing"><i>126</i></ins></a></td>
+</tr>
+<tr>
+<td><p>Norfolk fool.</p></td>
+<td class="number"><a href="#cook1rec296c"><ins class ="correction" title="page reference missing"><i>296</i></ins></a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexO" id="cook2indexO"><ins class="correction"
+title="text reads ‘N.’">O.</ins></a></td>
+</tr>
+
+<tr>
+<td class="mynote" colspan="2">
+In the Index, the term “Olive�&mdash;the meat preparation, not the
+fruit&mdash;was always printed “Oline�. The unrelated “Olines�
+(following) are birds.
+</td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">O</span>lio Podrida</p></td>
+<td class="number"><a href="#cook1rec1a">1</a></td>
+</tr>
+<tr>
+<td><p>Olines of Beef</p></td>
+<td class="number"><a href="#cook1rec118a">118</a></td>
+</tr>
+<tr>
+<td><p>Olines of a Leg of Veal</p></td>
+<td class="number"><a href="#cook1rec142b">142</a></td>
+</tr>
+<tr>
+<td><p>Oline pye</p></td>
+<td class="number"><a href="#cook1rec225a">225</a></td>
+</tr>
+<tr>
+<td><p>Olines how to feed them</p></td>
+<td class="number"><a href="#cook2rec460b">460</a></td>
+</tr>
+<tr>
+<td><p>Oatmeal Caudle</p></td>
+<td class="number"><a href="#cook2rec423b">423</a></td>
+</tr>
+<tr>
+<td><p>Omlets of Eggs</p></td>
+<td class="number"><a href="#cook2omlet">430, 431</a></td>
+</tr>
+<tr>
+<td><p>Onions buttered</p></td>
+<td class="number"><a href="#cook2rec426d">426</a></td>
+</tr>
+<tr>
+<td><p>Oysters stewed the french way</p></td>
+<td class="number"><a href="#cook2rec383a">383</a></td>
+</tr>
+<tr>
+<td><p>Oysters stewed otherways</p></td>
+<td class="number"><a href="#cook2rec384a">384</a></td>
+</tr>
+<tr>
+<td><p>Oyster pottage</p></td>
+<td class="number"><a href="#cook2rec385b">385</a></td>
+</tr>
+<tr>
+<td><p>Oysters hashed</p></td>
+<td class="number"><a href="#cook2rec385d">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Oysters marinated</p></td>
+<td class="number"><a href="#cook2rec386a">386</a></td>
+</tr>
+<tr>
+<td><p>Oysters in stoffado</p></td>
+<td class="number"><a href="#cook2rec387a">387</a></td>
+</tr>
+<tr>
+<td><p>Oysters jellied</p></td>
+<td class="number"><a href="#cook2rec388a">388</a></td>
+</tr>
+<tr>
+<td><p>Oysters pickled</p></td>
+<td class="number"><a href="#cook2rec388b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Oysters souc’t</p></td>
+<td class="number"><a href="#cook2rec389b">389</a></td>
+</tr>
+<tr>
+<td><p>Oysters roasted</p></td>
+<td class="number"><a href="#cook2rec389c"><i>389, </i>390</a></td>
+</tr>
+<tr>
+<td><p>Oysters broil’d</p></td>
+<td class="number"><a href="#cook2rec391a">391</a></td>
+</tr>
+<tr>
+<td><p>Oysters fryed</p></td>
+<td class="number"><a href="#cook2rec392a">392</a></td>
+</tr>
+<tr>
+<td><p>Oysters baked</p></td>
+<td class="number"><a href="#cook2rec393a">393</a></td>
+</tr>
+<tr>
+<td><p>Oyster mince pies</p></td>
+<td class="number"><a href="#cook2rec395a">395</a></td>
+</tr>
+<tr>
+<td><p>Oxe cheeks boil’d</p></td>
+<td class="number"><a href="#cook1rec97a">97</a></td>
+</tr>
+<tr>
+<td><p>Oxe cheeks in stoffado</p></td>
+<td class="number"><a href="#cook1rec98b">98</a></td>
+</tr>
+<tr>
+<td><p>Oxe cheeks baked</p></td>
+<td class="number"><a href="#cook1rec218a">218</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexP" id="cook2indexP">P.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">P</span>artridge hashed</p></td>
+<td class="number"><a href="#cook1rec60a">60</a></td>
+</tr>
+<tr>
+<td><p>Partridge how to feed them</p></td>
+<td class="number"><a href="#cook2rec461a">461</a></td>
+</tr>
+<tr>
+<td><p>Paste how to make it</p></td>
+<td class="number"><a href="#cook1rec256a">256</a></td>
+</tr>
+<tr>
+<td><p>Paste royal</p></td>
+<td class="number"><a href="#cook1rec257b">257</a></td>
+</tr>
+<tr>
+<td><p>Paste for made dishes in Lent</p></td>
+<td class="number"><a href="#cook1rec257e">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Puff-paste</p></td>
+<td class="number"><a href="#cook1puff_paste">257, 258</a></td>
+</tr>
+<tr>
+<td><p>Paste of Violets, Cowslips, <i>&amp;c.</i></p></td>
+<td class="number"><a href="#cook1rec267a">267</a></td>
+</tr>
+<tr>
+<td><p>Paste for a Consumption</p></td>
+<td class="number"><a href="#cook2rec453a">453</a></td>
+</tr>
+<tr>
+<td><p>Pallets of Oxe how to dress them</p></td>
+<td class="number"><a href="#cook1rec100a">100</a></td>
+</tr>
+<tr>
+<td><p>Pallit pottage</p></td>
+<td class="number"><a href="#cook1rec102b">102</a></td>
+</tr>
+<tr>
+<td><p>Pallets rosted</p></td>
+<td class="number"><a href="#cook1rec102a">Ibid.</a></td>
+</tr>
+<tr>
+<td>
+<span class="folionum added">Ii2v</span>
+<!-- png497 -->
+<p>Pallets in Jellies</p></td>
+<td class="number"><a href="#cook1rec103a">103</a></td>
+</tr>
+<tr>
+<td><p>Pallets bak’t</p></td>
+<td class="number"><a href="#cook1rec104a">104</a></td>
+</tr>
+<tr>
+<td><p>Pancakes</p></td>
+<td class="number"><a href="#cook1rec174a">174</a></td>
+</tr>
+<tr>
+<td><p>Panadoes</p></td>
+<td class="number"><a href="#cook2rec424c">424</a></td>
+</tr>
+<tr>
+<td><p>Pap</p></td>
+<td class="number"><a href="#cook1rec297a">297</a></td>
+</tr>
+<tr>
+<td><p>Pease tarts</p></td>
+<td class="number"><a href="#cook1rec245b">245</a></td>
+</tr>
+<tr>
+<td><p>Pease cod dish in Puff paste</p></td>
+<td class="number"><a href="#cook1rec263b">263</a></td>
+</tr>
+<tr>
+<td><p>Pease pottage</p></td>
+<td class="number"><a href="#cook2rec421b">421</a></td>
+</tr>
+<tr>
+<td><p>Peaches preserved</p></td>
+<td class="number"><a href="#cook1rec252b">252</a></td>
+</tr>
+<tr>
+<td><p>Pewets to nourish them</p></td>
+<td class="number"><a href="#cook2rec458c">458</a></td>
+</tr>
+<tr>
+<td><p>Pheasants how to feed them</p></td>
+<td class="number"><a href="#cook2rec461a">461</a></td>
+</tr>
+<tr>
+<td><p>Pheasant baked</p></td>
+<td class="number"><a href="#cook1rec214a">214</a></td>
+</tr>
+<tr>
+<td><p>Pinemolet</p></td>
+<td class="number"><a href="#cook1rec9a">9</a></td>
+</tr>
+<tr>
+<td><p>Pie extraordinary, or a bride pye</p></td>
+<td class="number"><a href="#cook1rec234a">234</a></td>
+</tr>
+<tr>
+<td><p>Pie of pippins</p></td>
+<td class="number"><a href="#cook1rec242c">242</a></td>
+</tr>
+<tr>
+<td><p>Pippins preserved</p></td>
+<td class="number"><a href="#cook1rec244a">244</a></td>
+</tr>
+<tr>
+<td><p>Pig roasted with hair on</p></td>
+<td class="number"><a href="#cook1rec145c">145</a></td>
+</tr>
+<tr>
+<td><p>Pig roasted otherways</p></td>
+<td class="number"><a href="#cook1rec146c">146</a></td>
+</tr>
+<tr>
+<td><p>Pig souc’t</p></td>
+<td class="number"><a href="#cook1rec194b">194</a></td>
+</tr>
+<tr>
+<td><p>Pig jellied</p></td>
+<td class="number"><a href="#cook1rec196c">196</a></td>
+</tr>
+<tr>
+<td><p>Pig distilled against a Consumption</p></td>
+<td class="number"><a href="#cook2rec451c">451</a></td>
+</tr>
+<tr>
+<td><p>Pigeons boil’d</p></td>
+<td class="number"><a href="#cook1rec76b">76</a>, <a href="#cook1rec93c">93</a></td>
+</tr>
+<tr>
+<td><p>Pigeons baked</p></td>
+<td class="number"><a href="#cook1rec214b">214</a></td>
+</tr>
+<tr>
+<td><p>Pike boil’d</p></td>
+<td class="number"><a href="#cook2rec319a">319, 320</a></td>
+</tr>
+<tr>
+<td><p>Pike stewed</p></td>
+<td class="number"><a href="#cook2rec323b">323</a></td>
+</tr>
+<tr>
+<td><p>Pike hashed</p></td>
+<td class="number"><a href="#cook2rec324b">324</a></td>
+</tr>
+<tr>
+<td><p>Pike souc’t</p></td>
+<td class="number"><a href="#cook2rec325a">325</a></td>
+</tr>
+<tr>
+<td><p>Pike jellied</p></td>
+<td class="number"><a href="#cook2rec326a">326, 327</a></td>
+</tr>
+<tr>
+<td><p>Pike roasted</p></td>
+<td class="number"><a href="#cook2rec328b">328</a></td>
+</tr>
+<tr>
+<td><p>Pike fried</p></td>
+<td class="number"><a href="#cook2rec329a">329</a></td>
+</tr>
+<tr>
+<td><p>Pike <ins class="correction" title="text reads ‘boil’d’">broil’d</ins></p></td>
+<td class="number"><a href="#cook2rec329c">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Pike bak’t</p></td>
+<td class="number"><a href="#cook2rec330d">330</a></td>
+</tr>
+<tr>
+<td><p>Plumb cream</p></td>
+<td class="number"><a href="#cook1rec278d">278</a></td>
+</tr>
+<tr>
+<td><p>Plaice boil’d or stewed</p></td>
+<td class="number"><a href="#cook2rec346c">346</a></td>
+</tr>
+<tr>
+<td><p>Plovers how to feed them</p></td>
+<td class="number"><a href="#cook2rec459a">459</a></td>
+</tr>
+<tr>
+<td><p>Pork <ins class="correction" title="text reads ‘boil’d’">broil’d</ins></p></td>
+<td class="number"><a href="#cook1rec167e">167, 168</a></td>
+</tr>
+<tr>
+<td><p>Pork roasted</p></td>
+<td class="number"><a href="#cook1rec145a">145</a></td>
+</tr>
+<tr>
+<td><p>Pottages</p></td>
+<td class="number"><a href="#cook1pottage">77, 78</a></td>
+</tr>
+<tr>
+<td><p>Pottage in the french fashion</p></td>
+<td class="number"><a href="#cook1rec94a">94</a></td>
+</tr>
+<tr>
+<td><p>Pottage without any sight of herbs</p></td>
+<td class="number"><a href="#cook1rec94c">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Pottage called skink</p></td>
+<td class="number"><a href="#cook1rec115a">115</a></td>
+</tr>
+<tr>
+<td><p>Pottage of ellicksanders</p></td>
+<td class="number"><a href="#cook2rec421a">421</a></td>
+</tr>
+<tr>
+<td><p>Pottage of onions</p></td>
+<td class="number"><a href="#cook2rec422c">422</a></td>
+</tr>
+<tr>
+<td><p>Pottage of almonds</p></td>
+<td class="number"><a href="#cook2rec422d">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Pottage of grewel</p></td>
+<td class="number"><a href="#cook2rec419c">419</a></td>
+</tr>
+<tr>
+<td><p>Pottage of rice</p></td>
+<td class="number"><a href="#cook2rec420c">420</a></td>
+</tr>
+<tr>
+<td><p>Pottage of milk</p></td>
+<td class="number"><a href="#cook2rec420e">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Potatoes baked</p></td>
+<td class="number"><a href="#cook1rec261b">261</a></td>
+</tr>
+<tr>
+<td><p>Portugal tarts for banquettings</p></td>
+<td class="number"><a href="#cook1rec267b">267</a></td>
+</tr>
+<tr>
+<td><p>Posset how to make it</p></td>
+<td class="number"><a href="#cook1rec292c">292</a></td>
+</tr>
+<tr>
+<td><p>Posset of Sack</p></td>
+<td class="number"><a href="#cook1rec293b">293</a></td>
+</tr>
+<tr>
+<td><p>Posset compounded</p></td>
+<td class="number"><a href="#cook2rec424d">424</a></td>
+</tr>
+<tr>
+<td><p>Posset simple</p></td>
+<td class="number"><a href="#cook2rec425a">425</a></td>
+</tr>
+<tr>
+<td><p>Posset of herbs</p></td>
+<td class="number"><a href="#cook2rec425c">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Puffs the French way</p></td>
+<td class="number"><a href="#cook2rec425d">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Prawns stewed</p></td>
+<td class="number"><a href="#cook2rec401c">401</a></td>
+</tr>
+<tr>
+<td><p>Preserved green fruits</p></td>
+<td class="number"><a href="#cook1rec255a">255</a></td>
+</tr>
+<tr>
+<td><p>Pudding of several sorts</p></td>
+<td class="number"><a href="#cook1rec21a">21, 22, 23</a></td>
+</tr>
+<tr>
+<td><p>Pudding of Turkey or Capon</p></td>
+<td class="number"><a href="#cook1rec24b">24</a></td>
+</tr>
+<tr>
+<td>
+<span class="folionum">Ii3</span>
+<!-- png498 -->
+<p>Puddings of Liver</p></td>
+<td class="number"><a href="#cook1rec26a">26</a></td>
+</tr>
+<tr>
+<td><p>Puddings of heifers udder</p></td>
+<td class="number"><a href="#cook1rec26d">ib.</a></td>
+</tr>
+<tr>
+<td><p>Puddings black</p></td>
+<td class="number"><a href="#cook1rec126c">126</a>, <a href="#cook1rec190b">190</a></td>
+</tr>
+<tr>
+<td><p>Pudding in a breast of Veal</p></td>
+<td class="number"><a href="#cook1rec140b">140</a>, <a href="#cook1rec185a">185</a></td>
+</tr>
+<tr>
+<td><p>Pudding boil’d</p></td>
+<td class="number"><a href="#cook1rec177a">177</a></td>
+</tr>
+<tr>
+<td><p>Pudding of cream</p></td>
+<td class="number"><a href="#cook1rec178b">178</a></td>
+</tr>
+<tr>
+<td><p>Pudding of sweet herbs</p></td>
+<td class="number"><a href="#cook1rec178c">ibid</a></td>
+</tr>
+<tr>
+<td><p>Pudding in hast</p></td>
+<td class="number"><a href="#cook1rec179a">179</a></td>
+</tr>
+<tr>
+<td><p>Pudding quaking</p></td>
+<td class="number"><a href="#cook1rec179b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Pudding shaking</p></td>
+<td class="number"><a href="#cook1rec180b">180</a></td>
+</tr>
+<tr>
+<td><p>Pudding of rice</p></td>
+<td class="number"><a href="#cook1rec182a">182</a></td>
+</tr>
+<tr>
+<td><p>Pudding of cinamon</p></td>
+<td class="number"><a href="#cook1rec183a">183</a></td>
+</tr>
+<tr>
+<td><p>Pudding haggas</p></td>
+<td class="number"><a href="#cook1haggas">25</a>, <a href="#cook1rec183b">183</a></td>
+</tr>
+<tr>
+<td><p>Pudding cheveridge</p></td>
+<td class="number"><a href="#cook1rec183d"><i>183</i></a>
+(Ibid.)</td>
+</tr>
+<tr>
+<td><p>Pudding liveridge</p></td>
+<td class="number"><a href="#cook1rec184a"><i>184</i></a>
+(84)</td>
+</tr>
+<tr>
+<td><p>Pudding of swan or goose</p></td>
+<td class="number"><a href="#cook1rec184c"><i>184</i></a>
+(Ib.)</td>
+</tr>
+<tr>
+<td><p>Pudding of wine in guts</p></td>
+<td class="number"><a href="#cook1rec185b">185</a></td>
+</tr>
+<tr>
+<td><p>Pudding in the Italian Fashion</p></td>
+<td class="number"><a href="#cook1rec186a">186</a></td>
+</tr>
+<tr>
+<td><p>Pudding the French way</p></td>
+<td class="number"><a href="#cook1rec186c">Ib.</a></td>
+</tr>
+<tr>
+<td><p>Pudding of swine lights</p></td>
+<td class="number"><a href="#cook1rec187b">187</a></td>
+</tr>
+<tr>
+<td><p>Pudding of oatmeal</p></td>
+<td class="number"><a href="#cook1rec187c">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Pudding pyes of oatmeal</p></td>
+<td class="number"><a href="#cook1rec188c">188</a></td>
+</tr>
+<tr>
+<td><p>Pudding baked</p></td>
+<td class="number"><a href="#cook1rec189a">189</a></td>
+</tr>
+<tr>
+<td><p>Puddings <ins class="correction" title="body text has ‘black Puddings’ but may be in error">white</ins></p></td>
+<td class="number"><a href="#cook1rec191a">191</a></td>
+</tr>
+<tr>
+<td><p>Pullets stewed against a Consumption</p></td>
+<td class="number"><a href="#cook2rec451b">451</a></td>
+</tr>
+<tr>
+<td><p>Pyramides cream</p></td>
+<td class="number"><a href="#cook1rec286b">286</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexQ" id="cook2indexQ">Q.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">Q</span>uinces pickled</p></td>
+<td class="number"><a href="#cook1rec163c">163</a></td>
+</tr>
+<tr>
+<td><p>Quince Pyes</p></td>
+<td class="number"><a href="#cook1rec240a">240</a></td>
+</tr>
+<tr>
+<td><p>Quince tarts</p></td>
+<td class="number"><a href="#cook1rec241b">241</a></td>
+</tr>
+<tr>
+<td><p>Quince cream</p></td>
+<td class="number"><a href="#cook1rec278c">278</a></td>
+</tr>
+<tr>
+<td><p>Quinces buttered</p></td>
+<td class="number"><a href="#cook2rec427e">427</a></td>
+</tr>
+<tr>
+<td><p>Quodling pye</p></td>
+<td class="number"><a href="#cook1rec249a">249</a></td>
+</tr>
+<tr>
+<td><p>Quails how to feed them</p></td>
+<td class="number"><a href="#cook2rec461a">461</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexR" id="cook2indexR">R.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">R</span>asberies preserv’d</p></td>
+<td class="number"><a href="#cook1rec254c">254</a></td>
+</tr>
+<tr>
+<td><p><ins class="correction" title="always spelled ‘Rabits’ in body text">Rabbits</ins> hashed</p></td>
+<td class="number"><a href="#cook1rec45a"><i>45, 46</i></a>,
+<a href="#cook1rec61a"><i>61</i></a> (48, 54)</td>
+</tr>
+<tr>
+<td><p>Restorative for a weak back</p></td>
+<td class="number"><a href="#cook2rec455c">455</a></td>
+</tr>
+<tr>
+<td><p>Rice tart</p></td>
+<td class="number"><a href="#cook1rec245d">245</a></td>
+</tr>
+<tr>
+<td><p>Rice cream</p></td>
+<td class="number"><a href="#cook1rec285a">285</a></td>
+</tr>
+<tr>
+<td><p>Rice buttered</p></td>
+<td class="number"><a href="#cook2rec428a">428</a></td>
+</tr>
+<tr>
+<td><p>Roots farced</p></td>
+<td class="number"><a href="#cook1rec27a">27</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexS" id="cook2indexS">S.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">S</span>auce for green geese</p></td>
+<td class="number"><a href="#cook1rec92b">92</a></td>
+</tr>
+<tr>
+<td><p>Sauce for Land fowl</p></td>
+<td class="number"><a href="#cook1rec93b">93</a>, <a href="#cook1rec151b">151</a></td>
+</tr>
+<tr>
+<td><p>Sauce for roast mutton</p></td>
+<td class="number"><a href="#cook1rec139c">139</a></td>
+</tr>
+<tr>
+<td><p>Sauce for roast veal</p></td>
+<td class="number"><a href="#cook1rec144a">144</a></td>
+</tr>
+<tr>
+<td><p>Sauce for red deer</p></td>
+<td class="number"><a href="#cook1rec144b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Sauce for Rabbits</p></td>
+<td class="number"><a href="#cook1rec148a">148</a></td>
+</tr>
+<tr>
+<td><p>Sauce for Hens</p></td>
+<td class="number"><a href="#cook1rec149c">149, 150</a></td>
+</tr>
+<tr>
+<td><p>Sauce for Chickens</p></td>
+<td class="number"><a href="#cook1rec150b">150</a></td>
+</tr>
+<tr>
+<td><p>Sauce for Pidgeons</p></td>
+<td class="number"><a href="#cook1rec151a">151</a></td>
+</tr>
+<tr>
+<td><p>Sauce for a Goose</p></td>
+<td class="number"><a href="#cook1rec152a">152</a></td>
+</tr>
+<tr>
+<td><p>Sauce for a Duck</p></td>
+<td class="number"><a href="#cook1rec153b">153</a></td>
+</tr>
+<tr>
+<td><p>Sauce for a Sea Fowl</p></td>
+<td class="number"><a href="#cook1rec153d">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Sauce for roast Salmon</p></td>
+<td class="number"><a href="#cook2rec338a">338</a></td>
+</tr>
+<tr>
+<td><p>Sausages</p></td>
+<td class="number"><a href="#cook1sausage">36, 37</a>, <a href="#cook1rec95a">95</a></td>
+</tr>
+<tr>
+<td><p>Sausages Bolonia</p></td>
+<td class="number"><a href="#cook1rec127b">127</a></td>
+</tr>
+<tr>
+<td><p>Sausage for jelly</p></td>
+<td class="number"><a href="#cook1rec208c">208</a></td>
+</tr>
+<tr>
+<td><p>Sallet grand of minc’t fowl</p></td>
+<td class="number"><a href="#cook1rec92d">92</a></td>
+</tr>
+<tr>
+<td><p>Sallet grand of divers compound</p></td>
+<td class="number"><a href="#cook1rec158a">158, 159,
+160</a></td>
+</tr>
+<tr>
+<td><p>Sallet of scurvy grass</p></td>
+<td class="number"><a href="#cook1rec161d">161</a></td>
+</tr>
+<tr>
+<td>
+<span class="folionum added">Ii3v</span>
+<!-- png499 -->
+<p>Sallet of elixander buds</p></td>
+<td class="number"><a href="#cook1rec162a"><i>162</i></a>
+(262)</td>
+</tr>
+<tr>
+<td><p>Scoch collops of mutton</p></td>
+<td class="number"><a href="#cook1rec59b">59</a></td>
+</tr>
+<tr>
+<td><p>Salmon calvered</p></td>
+<td class="number"><a href="#cook2rec331a">331</a></td>
+</tr>
+<tr>
+<td><p>Salmon stewed</p></td>
+<td class="number"><a href="#cook2rec332a">332</a></td>
+</tr>
+<tr>
+<td><p>Salmon pickled</p></td>
+<td class="number"><a href="#cook2rec333a">333</a></td>
+</tr>
+<tr>
+<td><p>Salmon hashed</p></td>
+<td class="number"><a href="#cook2rec333c">Ibid<ins class="punct" title
+= ", for .">.&nbsp;</ins></a></td>
+</tr>
+<tr>
+<td><p>Salmon marinated</p></td>
+<td class="number"><a href="#cook2rec334b">334</a></td>
+</tr>
+<tr>
+<td><p>Salmon in stoffado</p></td>
+<td class="number"><a href="#cook2rec334a">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Salmon fryed</p></td>
+<td class="number"><a href="#cook2rec335b">335</a></td>
+</tr>
+<tr>
+<td><p>Salmon roasted</p></td>
+<td class="number"><a href="#cook2rec337b"><i>337</i></a> (339)</td>
+</tr>
+<tr>
+<td><p>Salmon broil’d or roasted in stoffado.</p></td>
+<td class="number"><a href="#cook2rec337c">337</a></td>
+</tr>
+<tr>
+<td><p>Salmon baked</p></td>
+<td class="number"><a href="#cook2rec338b">338</a></td>
+</tr>
+<tr>
+<td><p>Salmon, chewits, or minced pyes</p></td>
+<td class="number"><a href="#cook2rec339a">339</a></td>
+</tr>
+<tr>
+<td><p>Salmon Lumber pye</p></td>
+<td class="number"><a href="#cook2rec340a">340</a></td>
+</tr>
+<tr>
+<td><p>Sack cream</p></td>
+<td class="number"><a href="#cook1rec283d">283</a></td>
+</tr>
+<tr>
+<td><p>Stone cream</p></td>
+<td class="number"><a href="#cook1rec284b">284</a></td>
+</tr>
+<tr>
+<td><p>Snow cream</p></td>
+<td class="number"><a href="#cook1rec279b">279</a></td>
+</tr>
+<tr>
+<td><p>Scollops stewed</p></td>
+<td class="number"><a href="#cook2rec400b">400</a></td>
+</tr>
+<tr>
+<td><p>Sea fowl bak’d</p></td>
+<td class="number"><a href="#cook1rec215b">215</a></td>
+</tr>
+<tr>
+<td><p>Silabub an excellent way</p></td>
+<td class="number"><a href="#cook1rec295a">295</a></td>
+</tr>
+<tr>
+<td><p>Shell bread</p></td>
+<td class="number"><a href="#cook1rec274a">274</a></td>
+</tr>
+<tr>
+<td><p>Snails stewed</p></td>
+<td class="number"><a href="#cook2rec415b">415</a></td>
+</tr>
+<tr>
+<td><p>Snails fryed</p></td>
+<td class="number"><a href="#cook2rec416b">416</a> (416)</td>
+</tr>
+<tr>
+<td><p>Snails hashed</p></td>
+<td class="number"><a href="#cook2rec416d">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Snails in pottage</p></td>
+<td class="number"><a href="#cook2rec417a">417</a></td>
+</tr>
+<tr>
+<td><p>Snaile back’d</p></td>
+<td class="number"><a href="#cook2rec418a">418</a></td>
+</tr>
+<tr>
+<td><p>Snites boil’d</p></td>
+<td class="number"><a href="#cook1rec62c">62</a></td>
+</tr>
+<tr>
+<td><p>Soals boil’d</p></td>
+<td class="number"><a href="#cook2rec363c">363</a></td>
+</tr>
+<tr>
+<td><p>Soals stewed</p></td>
+<td class="number"><a href="#cook2rec364a">364</a></td>
+</tr>
+<tr>
+<td><p>Soals souc’d</p></td>
+<td class="number"><a href="#cook2rec365b">365</a></td>
+</tr>
+<tr>
+<td><p>Soals jellied</p></td>
+<td class="number"><a href="#cook2rec365d">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Soals roasted</p></td>
+<td class="number"><a href="#cook2rec366a">366</a></td>
+</tr>
+<tr>
+<td><p>Soops of spinage</p></td>
+<td class="number"><a href="#cook2rec426a">426</a> (246)</td>
+</tr>
+<tr>
+<td><p>Soops of carrots</p></td>
+<td class="number"><a href="#cook2rec426b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Soops of artichocks</p></td>
+<td class="number"><a href="#cook2rec426c">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Souce veal lamb, or mutton</p></td>
+<td class="number"><a href="#cook1rec198a">198</a></td>
+</tr>
+<tr>
+<td><p>Sparagus to keep all the year</p></td>
+<td class="number"><a href="#cook1rec210a">210</a></td>
+</tr>
+<tr>
+<td><p>Sparagus buttered</p></td>
+<td class="number"><a href="#cook2rec427b">427</a></td>
+</tr>
+<tr>
+<td><p>Spinage tart</p></td>
+<td class="number"><a href="#cook1rec247c">247</a></td>
+</tr>
+<tr>
+<td><p>Steak pye</p></td>
+<td class="number"><a href="#cook1rec226a">226</a></td>
+</tr>
+<tr>
+<td><p>Steak pyes the french way</p></td>
+<td class="number"><a href="#cook1rec227a">227</a></td>
+</tr>
+<tr>
+<td><p>Strawberry tart</p></td>
+<td class="number"><a href="#cook1rec246c">246</a></td>
+</tr>
+<tr>
+<td><p>Sturgeon boil’d</p></td>
+<td class="number"><a href="#cook2rec367a">367</a></td>
+</tr>
+<tr>
+<td><p>Sturgeon buttered</p></td>
+<td class="number"><a href="#cook2rec368a">368</a></td>
+</tr>
+<tr>
+<td><p>Sturgeon hashed</p></td>
+<td class="number"><a href="#cook2rec368b">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Sturgeon marinated</p></td>
+<td class="number"><a href="#cook2rec368d">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Sturgeon farced</p></td>
+<td class="number"><a href="#cook2rec369a">369</a></td>
+</tr>
+<tr>
+<td><p>Sturgeon whole in stoffado</p></td>
+<td class="number"><a href="#cook2rec369b">ib</a></td>
+</tr>
+<tr>
+<td><p>Sturgeon souc’t</p></td>
+<td class="number"><a href="#cook2rec370a">370</a></td>
+</tr>
+<tr>
+<td><p>Sturgeon broil’d</p></td>
+<td class="number"><a href="#cook2rec370c">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Sturgeon fryed</p></td>
+<td class="number"><a href="#cook2rec371b">371</a></td>
+</tr>
+<tr>
+<td><p>Sturgeon roasted</p></td>
+<td class="number"><a href="#cook2rec371d">Ibid</a></td>
+</tr>
+<tr>
+<td><p>Sturgeon <ins class="correction" title="see note at ‘olives’">olines</ins> of it</p></td>
+<td class="number"><a href="#cook2rec372a">372</a></td>
+</tr>
+<tr>
+<td><p>Sturgeon baked</p></td>
+<td class="number"><a href="#cook2rec373a">373, 374, 375</a></td>
+</tr>
+<tr>
+<td><p>Sturgeon minc’t pies</p></td>
+<td class="number">(376, )<a href="#cook2rec377a">377</a></td>
+</tr>
+<tr>
+<td><p>Sturgeon lumber pie</p></td>
+<td class="number"><a href="#cook2rec378b">378</a></td>
+</tr>
+<tr>
+<td><p>Sturgeon baked with farcings</p></td>
+<td class="number"><a href="#cook2rec379b"><i>379</i></a> (Ibid.)</td>
+</tr>
+<tr>
+<td><p>Sturgeon olio</p></td>
+<td class="number"><a href="#cook2rec380b"><i>380</i></a> (389)</td>
+</tr>
+<tr>
+<td><p>Sugar plate</p></td>
+<td class="number"><a href="#cook1rec271b">271</a></td>
+</tr>
+<tr>
+<td><p>Swans how to fat them</p></td>
+<td class="number"><a href="#cook2rec458a">458</a></td>
+</tr>
+<tr>
+<td><p>Sweet-bread pies</p></td>
+<td class="number"><a href="#cook1rec231e">231</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<span class="folionum added">Ii4</span>
+<!-- png500 -->
+<a name="cook2indexT" id="cook2indexT">T.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">T</span>ansey how to make</p></td>
+<td class="number"><a href="#cook1rec174e">174</a></td>
+</tr>
+<tr>
+<td><p>Taffety tart</p></td>
+<td class="number"><a href="#cook1rec246d">246</a></td>
+</tr>
+<tr>
+<td><p>Tart stuff of several colours</p></td>
+<td class="number"><a href="#cook1rec249c">249</a>; <a href="#cook1rec250b">250, 251</a></td>
+</tr>
+<tr>
+<td><p>Tortelleti, or little pasties</p></td>
+<td class="number"><a href="#cook1rec83b">83, 84</a></td>
+</tr>
+<tr>
+<td><p>Tosts how to make them</p></td>
+<td class="number"><a href="#cook1toast">175</a></td>
+</tr>
+<tr>
+<td><p>Toasts cinamon</p></td>
+<td class="number"><a href="#cook1rec176a">176</a></td>
+</tr>
+<tr>
+<td><p>Toasts the <i>French</i> way</p></td>
+<td class="number"><a href="#cook1rec176b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Tortoise how to dress it</p></td>
+<td class="number"><a href="#cook2rec414b">414</a></td>
+</tr>
+<tr>
+<td><p>Tripes how to dress them</p></td>
+<td class="number"><a href="#cook1rec127a">127</a></td>
+</tr>
+<tr>
+<td><p>Trotter pie</p></td>
+<td class="number"><a href="#cook1rec242b">242</a></td>
+</tr>
+<tr>
+<td><p>Triffel how to make it</p></td>
+<td class="number"><a href="#cook1rec292a">292</a></td>
+</tr>
+<tr>
+<td><p>Turkish dish of meat</p></td>
+<td class="number"><a href="#cook1rec116a">116</a></td>
+</tr>
+<tr>
+<td><p>Turkey baked</p></td>
+<td class="number"><a href="#cook1rec214a">214</a></td>
+</tr>
+<tr>
+<td><p>Turkies how to fat them</p></td>
+<td class="number"><a href="#cook2rec458b">458</a></td>
+</tr>
+<tr>
+<td><p>Turbut boil’d</p></td>
+<td class="number"><a href="#cook2rec345a">345</a></td>
+</tr>
+<tr>
+<td><p>Turbut souc’t</p></td>
+<td class="number"><a href="#cook2rec345c">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Turbut stewed or fryed</p></td>
+<td class="number"><a href="#cook2rec346a">346</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexV" id="cook2indexV">V.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">V</span>eal breast farced</p></td>
+<td class="number"><a href="#cook1rec20a">20</a></td>
+</tr>
+<tr>
+<td><p>Veal breast boil’d</p></td>
+<td class="number"><a href="#cook1rec20b">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Veal breast roasted</p></td>
+<td class="number"><a href="#cook1rec141a">141</a></td>
+</tr>
+<tr>
+<td><p>Veal breast, loin, or rack baked</p></td>
+<td class="number"><a href="#cook1rec225b">225</a></td>
+</tr>
+<tr>
+<td><p>Veal leg boil’d</p></td>
+<td class="number"><a href="#cook1rec17c">17, 18</a></td>
+</tr>
+<tr>
+<td><p>Veal leg farced</p></td>
+<td class="number"><a href="#cook1rec19a">19</a></td>
+</tr>
+<tr>
+<td><p>Veal chines boil’d</p></td>
+<td class="number"><a href="#cook1rec10a">10</a></td>
+</tr>
+<tr>
+<td><p>Veal loin roasted</p></td>
+<td class="number"><a href="#cook1rec141c">141</a></td>
+</tr>
+<tr>
+<td><p>Veal broil’d</p></td>
+<td class="number"><a href="#cook1rec167b">167</a></td>
+</tr>
+<tr>
+<td><p>Veal hashed</p></td>
+<td class="number"><a href="#cook1rec44a">44</a></td>
+</tr>
+<tr>
+<td><p>Veal farced</p></td>
+<td class="number"><a href="#cook1rec28b">28</a>; <a href="#cook1rec29d">29</a>, <a href="#cook1rec31a">31</a></td>
+</tr>
+<tr>
+<td><p>Venison broil’d</p></td>
+<td class="number"><a href="#cook1rec168b">168</a></td>
+</tr>
+<tr>
+<td><p>Venison tainted how to preserve it</p></td>
+<td class="number"><a href="#cook1rec230c">230, 231</a></td>
+</tr>
+<tr>
+<td><p>Udders baked</p></td>
+<td class="number"><a href="#cook1rec124c">124</a></td>
+</tr>
+<tr>
+<td><p>Verjuyce how to make it</p></td>
+<td class="number"><a href="#cook1rec156a">156</a></td>
+</tr>
+<tr>
+<td><p>Vinegar to make it</p></td>
+<td class="number"><a href="#cook1rec154d">154</a></td>
+</tr>
+<tr>
+<td><p>Rose Vinegar</p></td>
+<td class="number"><a href="#cook1rec155b">155</a></td>
+</tr>
+<tr>
+<td><p>Pepper Vinegar</p></td>
+<td class="number"><a href="#cook1rec155c">Ibid.</a></td>
+</tr>
+<tr>
+<td><p>Umble pies</p></td>
+<td class="number"><a href="#cook1rec231d">231</a></td>
+</tr>
+
+<tr>
+<td class="letterhead" colspan="2">
+<a name="cook2indexW" id="cook2indexW">W.</a></td>
+</tr>
+
+<tr>
+<td><p><span class="titlecap">W</span>arden tarts</p></td>
+<td class="number"><a href="#cook1rec245a">245</a></td>
+</tr>
+<tr>
+<td><p>Water for a Consumption</p></td>
+<td class="number"><a href="#cook2rec453c">453</a></td>
+</tr>
+<tr>
+<td><p>Wossel to make it</p></td>
+<td class="number"><a href="#cook1rec296b">296</a></td>
+</tr>
+<tr>
+<td><p>Wheat-ears how to feed them</p></td>
+<td class="number"><a href="#cook2rec461a">461</a></td>
+</tr>
+<tr>
+<td><p>Whip cream</p></td>
+<td class="number"><a href="#cook1rec284c">284</a></td>
+</tr>
+<tr>
+<td><p><ins class="correction" title="body text has ‘white’">Wheat</ins> leach of cream</p></td>
+<td class="number"><a href="#cook1rec285c">285</a></td>
+</tr>
+<tr>
+<td><p>White-pot to make it</p></td>
+<td class="number"><a href="#cook1rec295b">295</a></td>
+</tr>
+<tr>
+<td><p>Woodcocks boil’d</p></td>
+<td class="number"><a href="#cook1rec62c">62</a>, <a href="#cook1rec86a">86</a></td>
+</tr>
+<tr>
+<td><p>Woodcocks roasted</p></td>
+<td class="number"><a href="#cook1rec148b">148</a></td>
+</tr>
+</table>
+
+<hr class="above" />
+
+<h3 class="subhead extended">FINIS.</h3>
+
+<hr class="below" />
+
+</div> <!-- end div index -->
+
+<div class="advert">
+
+<!-- png501 -->
+<h4><a name="cook2ads" id="cook2ads">
+Books Printed for <i>Obadiah Blagrave</i></a> at<br/>
+the <i>Black Bear</i> in St. <i>Pauls</i> Church-Yard.</h4>
+
+
+<p><span class="firstletter">D</span>Octor <i>Gell’s</i> Remains;
+being sundry pious and learned Notes and Observations on the whole New
+Testament Opening and Explaining all the Difficulties therein; wherein
+our Saviour Jesus Christ is yesterday, to day, and the same for ever.
+Illustrated by that Learned and Judicious Man Dr. <i>Robert Gell</i>
+Rector of <i>Mary Aldermary</i>, <i>London</i>, in Folio.</p>
+
+<p>Christian Religions Appeal from the groundless prejudice of the
+Scepticks to the Bar of common Reason; Wherein is proved that the
+Apostles did not delude the World. 2.&nbsp;Nor were themselves
+deluded<ins class="punct" title="missing .">.
+</ins>3.&nbsp;Scripture matters of Faith have the best evidence.
+4.&nbsp;The Divinity of Scripture is as demonstrable as the being of a
+Deity. By <i>John Smith</i> Rector of St. <i>Mary</i> in
+<i>Colchester</i>, in Folio.</p>
+
+<p>An Exposition on the Ten Commandments and the Lords Prayer. By Mr.
+<i>Edward Elton</i>, in&nbsp;4<sup>o</sup>.</p>
+
+<p>Saint <i>Clemont</i> the Blessed Apostle St. <i>Paul</i>’s Fellow
+Labourer in the Gospel, his Epistle to the <i>Corinthians</i><ins class
+= "punct" title="missing .">. </ins>Translated out of the Greek,
+in&nbsp;4<sup>o</sup>.</p>
+
+<p>A Sermon Preached before the King at <i>Windsor</i> Castle. By
+<i>Richard Meggot</i>, D.&nbsp;D. in&nbsp;4<sup>o</sup>.</p>
+
+<p>A Sermon Preached before the Right Honourble the Lord Mayor and
+Aldermen of the City of <i>London</i>, <i>January</i> the <i>30th</i>.
+1674. By <i>Richard Meggot</i>, D.&nbsp;D. in&nbsp;4<sup>o</sup>.</p>
+
+<p>A Sermon Preached to the Artillery Company at St. <i>May Le Bow</i>,
+<i>Sept.</i> 13. 1676. By <i>Richard Meggot, <ins class="punct" title
+= "anomalous italics unchanged">D.&nbsp;D.</ins></i>
+in&nbsp;4<sup>o</sup>.</p>
+
+<p>The Case of <i>Joram</i>; a Sermon Preached before the House of Peers
+in the Abby-Church at <i>Westminster</i>, <i>Jan.</i> 30. 1674. By
+<i>Seth Ward</i> Lord Bishop of <i>Sarum</i>.</p>
+
+<p>A Sermon Preached at the Funeral of <i>George</i> Lord General
+<i>Monk</i>. By <i>Seth Ward</i> Lord Bishop of <i>Sarum</i>,
+in&nbsp;4<sup>o</sup>.</p>
+
+<p>A Sermon Preached at the Funeral of that faithful Servant of Christ
+Dr. <i>Robert Breton</i>, Pastor of <i>Debtford</i> in the Conty of
+<i>Kent</i>, on <i>March</i>. 24. 36. By <i>Rich. Parr</i>, D.&nbsp;D.
+of <i>Camberwell</i> in the County of <i>Surrey</i>,
+in&nbsp;4<sup>o</sup>.</p>
+
+<p>Weighty Reasons for tender and Consciencious Protestants to be in
+Union and Communion with the Church of <i>England</i>, and not to
+forsake the publick Assemblies, as the only means to prevent the Growth
+of Popery; in severol Sermons on 1&nbsp;<i>Cor.</i> 1.&nbsp;10. <i>That
+ye all</i>
+<!-- png502 -->
+<i>speak the same things, and that there be no divisions among you, but
+that ye be perfectly joyned together in the same Mind, and in the same
+Judgment</i>, on <i>Heb.</i> 10.&nbsp;25. not forsaking the Assembling
+of our selves together, as the manner of some is; in 8<sup>o</sup>
+large.</p>
+
+<p>The <i>Psalms</i> of King <i>David</i> paraphrased, and turned into
+English Verse, according to the common Meetre, as they are usually Sung
+in parish Churches, by <i>Miles Smith</i>; in 8<sup>o</sup> large.</p>
+
+<p>The Evangelical Communicant in the Eucharistical Sacrament, or a
+Treatise declaring who is fit to receive the Supper of the Lord, by
+<i>Philip Goodwin</i>; in&nbsp;8<sup>o</sup>.</p>
+
+<p>A Treatise of the Sabbath-day, shewing how it should be sanctified by
+all persons, by <i>Philip Goodwin</i>, M.&nbsp;A.</p>
+
+<p>A Fountain of Tears, empying it self into three Rivulets, <i>viz.</i>
+Of Compunction, Compassion, Devotion; or Sobs of Nature sanctified by
+Grace<ins class="punct" title="missing .">. </ins>Languaged in
+several Soliloquies and prayers upon various Subjects, for the benefit
+of all that are in Affliction, and particularly for these present times,
+by <i>John Featley</i>, Chaplain to His Majesty.</p>
+
+<p>A Course of Catechising, or the Marrow of all Authors as have Writ or
+Commented on the Church Catechism; in&nbsp;8<sup>o</sup>.</p>
+
+<p>A more shorter Explanation of the Church Catechism, fitted for the
+meanest capacity in 8<sup>o</sup> price 2 <i>d.</i> by Dr.
+<i>Combar</i>.</p>
+
+<p>The Life and Death of that Reverend Divine Dr. <i>Fuller</i>, Author
+of the Book called the holy War and State; in&nbsp;8<sup>o</sup>.</p>
+
+<p><i>Fons Lachrymarum</i>, or a Fountain of Tears; from whence doth
+flow <i>Englands</i> complaint, <i>Jeremiah</i>’s Lamentations,
+paraphrased with Divine meditations, by <i>John Quarles</i>;
+in&nbsp;8<sup>o</sup>.</p>
+
+<p><i>Gregory</i> Father <i>Grey-beard</i> with his Vizard pull’d off,
+or News from the Cabal, in some Reflections upon a late Book, entituled,
+<i>The Rehearsal Transprosed after the fashion it now obtains</i>; in a
+Letter to Mr <i>Roger L’Estrange</i>; in&nbsp;8<sup>o</sup>.</p>
+
+<p>Grounds and occasions of the Contempt of the Clergy with the severall
+Answers to <i>Hobbs</i>.</p>
+
+<p>A good Companion, or a Meditation upon Death, by <i>William
+Winstandly</i>; in 12<sup>o</sup>s.</p>
+
+<p>Select Thoughts, or Choice Helps for a Pious Spirit, a&nbsp;Century
+of Divine Breathings for a Ravished Soul, beholding the excellency of
+her Lord Jesus: To which is added the Breathings of the Devout Soul, by
+<i>Jos. Hall</i> Bishop of <i>Norwich</i>; in&nbsp;12<sup>o</sup>.</p>
+
+<p>The Remedies of Discontent, or a Treatise of Contentation; very fit
+for these <ins class="correction" title="text reads ‘persent’">present</ins> times; by <i>Jos. Hall</i> Bishop of
+<i>Norwich</i>;&nbsp;12<sup>o</sup>.</p>
+
+
+<p><span class="firstletter">T</span>He admired piece of Physiognomy
+and Chyromancy, Mataposcopacy, the Symmetrical proportions and Signal
+Moles of the Body
+<!-- png503 -->
+fully and accurately explained, with their Natural predictive
+significations both to Men and Women, being delightful and profitable;
+with the Subject <ins class="correction" title="text reads ‘of of’">of</ins> Dreams made plain: Whereunto is added the Art of Memory,
+by <i>Richard Saunders</i>; in <i>folio</i>: Illustrated with Cuts and
+Figures.</p>
+
+<p>The Sphere of <i>Marcus Manelius</i> made an English Poem; with
+Learned Annotations, and a long Appendix: reciting the Names of Ancient
+and Modern Astronomers; with some thing memorable of them: Illustrated
+with Copper-Cuts. By <i>Edward Sherborne</i> Esq, in <i>Folio</i>.</p>
+
+<p>Observations upon Military and Political Affairs: Written by the most
+Honourable <i>George</i> Duke of <i>Albemarle</i>; in <i>Folio</i>:
+Published by Authority.</p>
+
+<p>Modern Fortification, or the Elements of Military Architecture,
+practised and designed by the latest and most experienced Engineers of
+this last Age, <i>Italian</i>, <i>French</i>, <i>Dutch</i> and
+<i>English</i>; and the manner of Defending and Besieging Forts and
+Places; with the use of a Joynt Ruler or Sector, for the speedy
+description of any Fortification; by Sir <i>Jonas Moore</i> Knight,
+Master Surveyor.</p>
+
+<p>A General Treatise of Artillery or Great Ordnance: Writ in
+<i>Italian</i> by <i>Tomaso Morety</i> of <i>Brescia</i>, Engineer;
+first to the Emperor, and now to the most serene Republick of
+<i>Venice</i>, translated into English, with Notes thereupon; and some
+addition out of <i>French</i> for Sea-Gunners. By Sir <i>Jonas Moore</i>
+Knight: With an Appendix of Artificial Fire-works of War and Delight; by
+Sir <i>Abraham Dager</i> Knight, Engineer: Illustrated with divers
+Cuts.</p>
+
+<p>A Mathematical Compendium, or Useful Practices in Arithmetick,
+Geometry and Astronomy, Geography and Navigation, Embatteling and
+Quartering of Armies, Fortifications and Gunnery, Gauging and Dialling;
+explaining the Loyerthius with new Judices, Napers, Rhodes or Bones,
+making of Movements, and the Application of Pendulums: With the
+projection of the Sphere for an Universal Dial. By Sir <i>Jonas
+Moore</i> Knight.</p>
+
+<p>The Works of that most excellent Philosopher and Astronomer Sir
+<i>George Wharton</i> Baronet: giving an account of all Fasts and
+Festivals, Observations in keeping Easter; <i>Apotelesina</i>, or the
+Nativity of the World of the <i>Epochæ</i> and <i>Eræ</i> used by
+Chronologers: A&nbsp;Discourse of Years, Months, and days of years; of
+Eclipses and Effects of the Crises in Diseases: With an excellent
+discourse of the names, <i>Genus</i>, <i>Species</i>, efficient and
+final causes of all Comets; how Astrology may be restored from
+<i>Morinus</i>; in 8<sup>o</sup> large, <i>cum multis aliis</i>.</p>
+
+<p>The Practical Gauger, being a plain and easie method of Gauging all
+sorts of Brewing Vesses; whereunto is added a short <i>Synopsis</i> of
+<!-- png504 -->
+the Laws of Excise: The third Edition, with Addittions: By <i>John
+Mayne</i>.</p>
+
+<p>A Table for purchasers of Estates, either Lands or Houses; by
+<i>William Leybourne</i>.</p>
+
+<p><i>Blagrave</i>’s introduction to Astrology, in Three parts;
+containing the use of an <i>Ephemerides</i>, and how to erect a Figure
+of Heaven to any time proposed; also the signification of the Houses,
+Planets, Signs and Aspects; the explanation of all useful terms of Art:
+With plain and familiar Instructions for the Resolution of all manner of
+Questions, and exemplified in every particular thereof by Figures set
+and judged. The Second treateth of Elections, shewing their Use and
+Application as they are constituted on the Twelve Celestial Houses,
+whereby you are enabled to choose such times as are proper and
+conducible to the perfection of any matter or business whatsoever. The
+third comprehendeth an absolute remedy for rectifying and judging
+Nativities; the signification and portance of Directions: with new and
+experienced Rules touching Revolutions and Transits, by <i>Jo.
+Blagrave</i>, of <i>Reading</i> Gent. <i>Student in Astrology and
+Physick</i>; in 8<sup>o</sup> large.</p>
+
+<p><i>Blagrave</i>’s Astrological Practice of Physick; discovering the
+true way to Cure all kinds of Diseases and Infirmities which are
+naturally incident to the Body of Man; in 8<sup>o</sup> large.</p>
+
+<p><i>Gadbury</i>’s <i>Ephemerides</i> for thirty years, twenty whereof
+is yet to come and unexpired; in&nbsp;4<sup>o</sup>.</p>
+
+<p>Philosophy delineated, consisting of divers Answers upon several
+Heads in Philosophy, first drawn up for the satisfaction of some
+Friends, now exposed to publick View and Examination; by <i>William
+Marshall</i> Merch. <i>London</i>; in 8<sup>o</sup> large.</p>
+
+<p>The Natural History of Nitre, or a Philosophical Discourse of the
+Nature, Generation, place and Artificial Extraction of Nitre, with its
+Virtues and Uses, by <i>William Clerke</i> M. <i>Doctorum
+Londinensis</i>.</p>
+
+<p>The Sea-mans Tutor, explaining Geometry, Cosmography and
+Trigonometry, with requisite Tables of Longitude and Latitude of
+Sea-ports, Travers Tables, Tables of Easting and Westing, meridian
+miles, Declinations, Amplitudes, refractions, use of the Compass,
+Kalender, measure of the Earth Globe, use of Instruments, Charts,
+differences of Sailing, estimation of a Ship-way by the Log, and
+Log-Line Currents. Composed for the use of the Mathematical School in
+Christs Hospital <i>London</i>, his Majesties <i>Charles</i> II. his
+Royal Foundation. By <i>Peter Perkins</i> Master of that School.</p>
+
+<p>Platform for Builders and a guide for purchasers by Mr.
+<i>Leyborne</i>.</p>
+
+<!-- png505 -->
+<hr class="tiny" />
+
+<p>Mr. <i>Nich. Culpeppers</i> last Legacy, left and bequeathed to his
+dearest Wife for the publick good, being the choicest and most
+profitable of those secrets, which while he lived were locked up in his
+Breast, and resolved never to publish them till after his death,
+containing sundry admirable experiments in Physick and Chyrurgery. The
+fifth Edition, with the Addition of a new Tract of the Anatomy of the
+Reins and Bladder, in 8<sup>o</sup>. Large.</p>
+
+<p>Mr. <i>Nich. Culpeppers</i> Judgment of Diseases, called <i>Symoteca
+Uranica</i>; also a Treatise of Urine. A&nbsp;Work useful for all that
+study Physick, in 8<sup>o</sup>. Large.</p>
+
+<p>Mr. <i>Nich. Culpepper</i>’s School of Physick, or the experimental
+Practise of the whole Art, wherein are contained all inward Diseases
+from the Head to the Foot, with their proper and effectual Cures. Such
+dyet set down as ought to be observed in sickness and in health, in
+8<sup>o</sup>. Large.</p>
+
+<p>The Compleat Midwifes practice Enlarged, in the most weighty and high
+concernment of the birth of man, containing a perfect Directory or Rules
+for Midwives and Nurses; as also a Guide for Women in their Conception,
+Bearing and Nursing of Children from the experience of our English,
+<i>viz.</i> Sir <i>Theodoret Mayrn</i>, Dr. <i>Chamberlain</i>, Mr.
+<i>Nich. Culpepper</i>, with the Instructions of the Queen of
+<i>Frances</i> Midwife to her Daughter in 8<sup>o</sup>. Large.
+Illustrated with several Cuts of Brass.</p>
+
+<p><i>Blagraves</i> suppliment or enlargement to Mr. <i>Nich.
+Culpeppers</i> English Physitian, containing a description of the form,
+place and time, Celestial Government of all such Plants as grow in
+<i>England</i>, and are omitted in his Book called the English
+Physitian, Printed in the same Volume, so as it may be bound with the
+English Physitian, in 8<sup>o</sup>. Large.</p>
+
+<p><i>De Succo pancreatico</i>, or a Physical and Anatomical Treatise of
+the nature and office of the Panecratick Juyce or Sweet-Bread in men,
+shewing its generation in the Body, what Diseases arise by its
+Visitation; together with the Causes and Cures of Agues and intermitting
+Fevers, hitherto so difficult and uncertain, with several other things
+worthy of Note. Written by that famous Physitian <i>D. Reg. de
+Graff</i>. Illustrated with divers Cuts in Brass; in 8<sup>o</sup><ins
+class="punct" title=", for .">. </ins>Large.</p>
+
+<p>Great <i>Venus</i> unmaskt, being a full discovery of the French Pox
+or Venereal Evil. By <i>Gidion Harvey</i> M.&nbsp;D. in 8<sup>o</sup>.
+Large.</p>
+
+<p>The Anatomy of Consumptions, the Nature and Causes, Subject,
+Progress, Change, Signs, Prognostications, Preservations and several
+methods in Curing Consumptions, Coughs and Spitting of Blood; together
+with a Discourse of the Plague. By <i>Gidian Harvey</i>, in
+8<sup>o</sup>. Large.</p>
+
+<!-- png506 -->
+<p><ins class="correction" title="illegible word supplied from other sources">Elenchus</ins> of Opinions concerning the Small Pox; by
+<i>Tobias Whitaker</i> Physitian to his Majesty; together with
+problemical questions concerning the Cure of the French Pox;
+in&nbsp;12<sup>o</sup>.</p>
+
+<p><i>Praxis Catholica</i>, or the Country-mans universal Remedy,
+wherein is plainly set down the nature of all Diseases with their
+Remedies; in&nbsp;8<sup>o</sup>.</p>
+
+<p>The Queens Closet opened, incomparable secrets in Physick and
+Chyrurgery, Preserving, Conserving and Canding; which was presented unto
+the Queen by the most experienced persons of their times; in
+12<sup>o</sup>. Large.</p>
+
+<p>The Gentlemans Jockie and approved Farrier; instructing in the
+Nature, Causes, and Cures of all Diseases incident to Horses, with an
+exact method of Breeding, Buying, Dieting, and other ways of ordering
+all sorts of Horses; in 8<sup>o</sup>. Large.</p>
+
+<p>The Country mans Treasure, shewing the Nature, Cause and Cure of all
+Diseases incident to Cattel, <i>viz.</i> Oxen, Cows and Calves, Sheep,
+Hogs and Dogs, with proper means to prevent their common Diseases and
+Distempers being very useful receits, as they have been practised by the
+long experience of forty years; by <i>James Lambert</i>, in
+8<sup>o</sup>. Large.</p>
+
+<p>Syncfoyle Improved, a discourse shewing the utility and benefit which
+<i>England</i> hath and may receive by the Grass called Syncfoyle, and
+answering all objections urged against it; in&nbsp;4<sup>o</sup>.</p>
+
+
+<p><span class="firstletter">P</span>Haramond that famed Romance,
+being the History of <i>France</i>, in twelve Parts; by the Author of
+<i>Cleopatra</i> and <i>Cassandra</i>; <i>Folio</i>.</p>
+
+<p><i>Parthenissa</i> that famed Romance.</p>
+
+<p>A short History of the late English Rebellion; by <i>M. Needham</i>,
+in&nbsp;4<sup>o</sup>.</p>
+
+<p>The Ingenious Satyr against Hypocrites; in&nbsp;4<sup>o</sup>.</p>
+
+<p>Wits Interpreter, the English <i>Parnassus</i>, or a sure guide to
+those admirable accomplishments that compleat the English Gentry, in the
+most acceptable qualifications of Discourse or Writting; in which
+briefly the whole mystery of those pleasing Witchcrafts of Eloquence and
+Love are made easie, in divers tracts; in 8<sup>o</sup>. Large.</p>
+
+<p>Mysteries of Love and Eloquence, or the Art of Wooing and
+Complementing, as they are managed in the <i>Spring-Garden</i>,
+<i>Hide-Park</i>, and other places; in 8<sup>o</sup>. Large.</p>
+
+<p>The maiden-head lost by Moon-light, or the Adventure of the Meadow;
+by <i>Joseph Kepple</i>, in&nbsp;4<sup>o</sup>.</p>
+
+<p><i>Vercingerixa</i>, a new Droll; composed on occasion of the
+pretended <i>German Princess</i>, in&nbsp;4<sup>o</sup>.</p>
+
+<p><i>Meronides</i>, or <i>Virgils</i> Traverstry, being a new
+Paraphrase upon the
+<!-- png507 -->
+fifth and sixth Book of <i>Virgils Æneas</i> in <i>Burlesque</i> verse;
+by the Author of the Satyr against Hypocrites.</p>
+
+<p>The Poems of Sir <i>Austin Corkin</i>, together with his Plays;
+collected in one Volume, in&nbsp;8<sup>o</sup>.</p>
+
+<p><i>Gerania</i>, a new Discovery of a little sort of People called
+<i>Pigmies</i> with a lively discription of their stature, habit
+manners, buildings, Knowledge and Government; by <i>Joshua Barns</i>, of
+<i>Emmanuel</i> Colledge in <i>Cambridge</i>, in&nbsp;8<sup>o</sup>.</p>
+
+<p>The Woman is as good as the Man, or the equality of both Sexes
+Written originally in <i>French</i>, and translated in to English.</p>
+
+<p>The Memoirs of Madam <i>Mary Carlton</i>, commonly called the
+<i>German Princess</i>; being a Narrative of her Life and Death,
+interwoven with many strange and pleasant passages, from the time of her
+Birth to her Execution; in&nbsp;8<sup>o</sup>.</p>
+
+<p><i>Cleaveland’s</i> Genuine Poems, Orations, Epistles, purged from
+many false and spurious ones which had usurped his name. To which is
+added many never before printed or published, according to the Author’s
+own Copies; with a Narrative of his Life, in 8<sup>o</sup>. large<ins
+class="punct" title=", for .">.&nbsp;</ins></p>
+
+<p>Newly Reprinted the exquisite Letters of <i>Mr. Robart Loveday</i>,
+the late admired Translater of the three first Volumes, of
+<i>Cleopatra</i>, published by his Brother <i>Mr<ins class="punct"
+title=", for .">. </ins>Anthony Loveday</i>, in 8<sup>o</sup>.
+large.</p>
+
+<p><i>Troades</i>, a Translation out of <i>Seneca</i>;
+in&nbsp;8<sup>o</sup>.</p>
+
+<p><i>Wallographea</i>, or the <i>Britain</i> described, being a
+Relation of a pleasant Journey into <i>Wales</i>; wherein are set down
+several remarkable passages that occurred in the way thither; and also
+many choice observables, and notable commemorations concerning the state
+and condition, the nature and humour, Actions, Manners and Customs of
+that Country and People, in&nbsp;8<sup>o</sup>.</p>
+
+<p>Wit and Drollery, Jovial poems, corrected and amended with new
+Additions; in 8<sup>o</sup> large.</p>
+
+<p><i>Adaga Scholica</i>, or a Collection of <i>Scotch Proverbs</i> and
+<i>Proverbial phrases</i>, in 12<sup>o</sup>. very useful and
+delightful.</p>
+
+<p>A Treatise of Taxes and Contributions, shewing the Nature and
+Measures of Crown Lands, Assessments, Customs, Poll-monies, Lotteries,
+Benevolence, Penalty Monopolies, Offices, Tythes, Raising of Coines,
+Hearth-money, Excise, and with several intersperst Discourses and
+Digressions concerning Wars, the Church Universities, Rents, and
+Purchases, Usury and Exchange, Banks and Lumbards, Registers for
+Conveyances, Buyers, Insurances, Exportation of Money and Wool, Free
+Ports Coynes Housing Liberty of Conscience; by Sir <i>William Pette</i>
+Knight, in&nbsp;4<sup>o</sup>.</p>
+
+<p><i>England</i> described through the several Counties and Shires
+<!-- png508 -->
+thereof, briefly handled; some things also premised to set forth the
+Glory of this Nation, by <i>Edward Leigh</i>, Esq;</p>
+
+<p><i>Englands</i> Worthies, Select Lives of the most eminent persons
+from <i>Constantine</i> down to this present year 1684. by <i>William
+Winstandly</i> Gent. in 8<sup>o</sup> large.</p>
+
+<p>The Glories and Triumphs of his Majesty King <i>Charles</i> the
+Second, being a Collection of all Letters, Speeches, and all other
+choice passages of State since his Majesties return from <i>Breda</i>,
+till after his Coronation, in 8<sup>o</sup> large.</p>
+
+<p>The <i>Portugal</i> History, describing the said Country, with the
+Customs and Uses among them, in 8<sup>o</sup> large.</p>
+
+<p>A New Survey of the Turkish Government compleated, with divers Cuts,
+being an exact and absolute discovery of what is worthy of knowledge, or
+any way satisfactory to Curiosity in that mighty Nation, in
+8<sup>o</sup> large.</p>
+
+<p>The Antiquity of <i>China</i>, or an Historical Essay, endeavouring a
+probability, that the Language of the Empire of <i>China</i>, is the
+primitive Language spoken through the whole world before the Confusion
+of <i>Babel</i>; wherein the Customs and Manners of <i>Chineans</i> are
+presented, and Ancient and Modern Authors consulted with. Illustrated
+with a large Map of the Country, in 8<sup>o</sup> large.</p>
+
+<p>An Impartial Description of <i>Surynham</i> upon the Continent of
+<i>Guiana</i> in <i>America</i>; with a History of several strange
+Beasts, Birds, Fishes, Serpents, Insects and Customs of that Colony,
+in&nbsp;4<sup>o</sup>.</p>
+
+<p><i>Ethecæ Christianæ</i>, or the School of Wisdom. It was dedicated
+to the Duke of <i>Monmouth</i> in his younger years,
+in&nbsp;12<sup>o</sup>.</p>
+
+<p>The Life and Actions of the late renowned Prelate and Souldier
+<i>Christopher Bernard Van Gale</i> Bishop of <i>Munster</i>,
+in&nbsp;8<sup>o</sup>.</p>
+
+<p>The Conveyancers Light, or the Compleat Clerk and Scriveners Guide,
+being an exact draught of all Precedents and Assurances now in use,
+likewise the Forms of all Bills, Answers and Pleadings in Chancery, as
+they were penned by divers Learned Judges, Eminent Lawyers, and great
+Conveyancers, both Ancient and Modern, in 4<sup>o</sup> large.</p>
+
+<p>The Privileges and Practices of Parliaments in <i>England</i>,
+Collected out of the Common Law of this Land, in&nbsp;4<sup>o</sup>.</p>
+
+<p>A Letter from <i>Oxford</i> concerning the approaching Parliament
+then called, 1681. in vindication of the King, the Church, and
+Universities,&nbsp;4<sup>o</sup>.</p>
+
+<p><i>Brevia Parliamentaria Rediviva</i>, in 13 Sections; containing
+several <ins class="correction" title="text reads ‘Catalognes’">catalogues</ins> of the numbers and dates of all Bundles
+of Original Writs of Summons and Elections that are now in the Tower of
+<i>London</i>, in&nbsp;4<sup>o</sup>.</p>
+
+<!-- png509 -->
+<p><span class="firstletter">T</span>He new World of Words, or a
+general English Dictionary, containing the proper signification and
+Etymologies of Words, derived from other Languages, <i>viz.</i> Hebrew,
+Arabick, Syriack, Greek, Latin, Italian, French, Spanish, British,
+Dutch, Saxon, useful for the advancement of our English Tongue; together
+with the definition of all those terms that conduce to the understanding
+of the Arts and Sciences, <i>viz.</i> Theology, Philosophy, Logick,
+Rhetorick, Grammar, Ethic, Law, Magick, Chyrurgery, Anatomy, Chymistry,
+Botanicks, Arithmetick, Geometry, Astronomy, Astrology, Physiognomy,
+Chyromancy, Navigation, Fortification, Dyaling; <i>cum multis aliis</i>,
+in fol.</p>
+
+<p><i>Cocker’s</i> new Copy-Book, or <i>Englands</i> Pen-man, being all
+the curious Hands engraved on 28 Brass plates, in folio.</p>
+
+<p><i>Sir Robert Stapleton’s</i> Translation of Juvenals Satyr, with
+Annotations thereon, in folio.</p>
+
+<p>The Rudiments of the Latine Tongue, by a method of Vocabulary and
+Grammar; the former comprising the Primitives, whether Noun or Verb,
+ranked in their several Cases; the latter teaching the forms of
+Declension and Conjugation, with all possible plainness: To which is
+added the Hermonicon, <i>viz.</i> A Table of those Latin words, which
+their sound and signification being meerly resembled by, the English are
+the sooner learned thereby, for the use of Merchant Taylors School, in
+8<sup>o</sup> large.</p>
+
+<p><i>Indiculis Universalis</i>, or the whole Universe in Epitomie,
+wherein the names of almost all the works of Nature, of all Arts and
+Sciences, and their most necessary terms are in English, Latin and
+French methodically digested, in 8<sup>o</sup> large.</p>
+
+<p><i>Farnaby’s</i> Notes on <i>Juvinal</i> and <i>Persius</i>
+in&nbsp;12<sup>o</sup>.</p>
+
+<p><i>Clavis Grammatica</i>, or the ready way to the Latin Tongue,
+containing most plain demonstrations for the regular Translating of
+English into Latin, with instructions how to construe and parse Authors,
+fitted for such as would attain to the Latin Tongue, by
+<i>I.&nbsp;B.</i> Schoolmaster.</p>
+
+<p>The English Orator, or Rhetorical Descents by way of declamation upon
+some notable Themes, both Historical and Philosophical,
+in&nbsp;8<sup>o</sup>.</p>
+
+
+<h5 class="extended">ADVERTISEMENT.</h5>
+
+<p><i><span class="firstletter">T</span>Here is sold by the said
+</i>Obadiah Blagrave<i>, a&nbsp;Water of such an excellent Nature and
+Operation for preservation of the Eyes, that the Eye being but washed
+therewith once or twice a day, it not only takes away all hot Rhumes and
+Inflamations, but also preserveth the Eye after a most wonderful manner;
+a&nbsp;Secret which was used by a most Learned Bishop: By the help of
+which Water he could read without the use of spectacles at 90 years of
+Age. A&nbsp;Bottle of which will cost but 1&nbsp;s.</i></p>
+
+
+<h5 class="extended">FINIS.</h5>
+
+</div> <!-- end div advert -->
+
+<div class="endnote">
+
+<p><a name="cook2noteE" id="cook2noteE" href="#cook2tagE">E.</a> <i>To make paste
+for the pie, take two quarts and a pint of fine flour, four or five
+yolks of raw eggs, and half a pound of sweet butter,</i></p>
+
+<p>Text as printed:</p>
+
+<p class="illustration">
+<img src="images/catchwordE.png" width="348" height="85"
+alt="page image" /></p>
+
+</div>
+
+<div class="contents">
+<p><a href="#dedic_cooks">Introduction</a></p>
+
+<p><a href="#cook1">Sections I-XII</a></p>
+
+<p><a href="#cook2secXIII">Section XIII</a> (top of file)</p>
+
+<p><a href="#cook2index">Index</a></p>
+
+</div>
+
+<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK THE ACCOMPLISHT COOK ***</div>
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diff --git a/LICENSE.txt b/LICENSE.txt
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@@ -0,0 +1,11 @@
+This eBook, including all associated images, markup, improvements,
+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
+Procedures for determining public domain status are described in
+the "Copyright How-To" at https://www.gutenberg.org.
+
+No investigation has been made concerning possible copyrights in
+jurisdictions other than the United States. Anyone seeking to utilize
+this eBook outside of the United States should confirm copyright
+status under the laws that apply to them.
diff --git a/README.md b/README.md
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+++ b/README.md
@@ -0,0 +1,2 @@
+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #22790 (https://www.gutenberg.org/ebooks/22790)
diff --git a/old/22790-8.txt b/old/22790-8.txt
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+The Project Gutenberg EBook of The accomplisht cook, by Robert May
+
+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 accomplisht cook
+       or, The art & mystery of cookery
+
+Author: Robert May
+
+Release Date: September 28, 2007 [EBook #22790]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE ACCOMPLISHT COOK ***
+
+
+
+
+Produced by Louise Hope, David Starner and the Online
+Distributed Proofreading Team at http://www.pgdp.net (This
+file made using scans of public domain works from Biblioteca
+de la Universitat de Barcelona.)
+
+
+
+
+
+  [Unless otherwise noted, spelling and punctuation are unchanged.
+  Errors are listed at the end of the text.]
+
+
+  THE
+  Accomplisht Cook,
+  OR THE
+  ART & MYSTERY
+  OF
+  COOKERY.
+
+  Wherein the whole ART is revealed in a
+  more easie and perfect Method,
+  than hath been publisht in any language.
+
+  Expert and ready Ways for the Dressing
+  of all Sorts of FLESH, FOWL, and FISH,
+  with variety of SAUCES proper for each of them;
+  and how to raise all manner of _Pastes_;
+  the best Directions for all sorts of _Kickshaws_,
+  also the _Terms_ of _CARVING_ and _SEWING_.
+
+  An exact account of all _Dishes_ for all _Seasons_
+  of the Year, with other _A-la-mode Curiosities_.
+
+  The Fifth Edition, with large Additions
+  throughout the whole work:
+  besides two hundred Figures of several Forms
+  for all manner of bak'd Meats,
+  (either Flesh, or Fish)
+  as, Pyes Tarts, Custards; Cheesecakes,
+  and Florentines, placed in Tables,
+  and directed to the Pages they appertain to.
+
+  Approved by the fifty five Years
+  Experience and Industry of _ROBERT MAY_;
+  in his Attendance on several Persons of great Honour.
+
+  _London_, Printed for _Obadiah Blagrave_
+  at the _Bear_ and _Star_
+  in St. _Pauls Church-Yard_, 1685.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  _CONTENTS_
+
+  [Added by transcriber using author's section headings.]
+
+    Directions for the order of carving Fowl.
+
+    Bills of Fare for every Season in the Year
+
+  SECTION I:
+    Perfect Directions for the A-la-mode Ways of dressing all manner
+    of Boyled Meats, with their several sauces, &c.
+
+      To make several sorts of Puddings.
+      Sheeps Haggas Puddings.
+      To make any kind of sausages.
+      To make all manner of Hashes.
+      Pottages.
+      Divers made Dishes or _Capilotado's_.
+
+  SECTION II:
+    An hundred and twelve excellent wayes for the dressing of Beef.
+
+  SECTION III:
+    The A-la-mode ways of dressing the Heads of any Beasts.
+
+  SECTION IV:
+    The rarest Ways of dressing of all manner of Roast Meats,
+    either of Flesh or Fowl, by Sea or land, with their Sauces
+    that properly belong to them.
+
+  SECTION V:
+    The best way of making all manner of Sallets.
+
+  SECTION VI:
+    To make all manner of Carbonadoes, either of Flesh or Fowl;
+    as also all manner of fried Meats of Flesh, Collops and Eggs,
+    with the most exquisite way of making Pancakes, Fritters,
+    and Tansies.
+
+  SECTION VII:
+    The most Excellent Ways of making All sorts of Puddings.
+
+  SECTION VIII:
+    The rarest Ways of making all manner of Souces and Jellies.
+
+  SECTION IX:
+    The best way of making all manner of baked Meats.
+
+  SECTION X:
+    To bake all manner of Curneld Fruits in Pyes, Tarts,
+    or made Dishes, raw or preserved, as Quinces, Warden,
+    Pears, Pippins, &c.
+
+  SECTION XI:
+    To make all manner of made Dishes, with or without Paste.
+
+  SECTION XII:
+    To make all manner of Creams, Sack-Possets, Sillabubs,
+    Blamangers, White-Pots, Fools, Wassels, &c.
+
+  SECTION XIII:
+    The First Section for dressing of Fish.
+    Shewing divers ways, and the most excellent, for Dressing
+    of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &c.
+
+  SECTION XIV:
+    The Second Section of Fish.
+    Shewing the most Excellent Ways of Dressing of Pikes.
+
+  SECTION XV:
+    The Third Section for dressing of Fish.
+    The most excellent ways of Dressing Salmon, Bace, or Mullet.
+
+  SECTION XVI:
+    The fourth Section for dressing of Fish.
+    Shewing the exactest ways of dressing Turbut, Plaice,
+    Flounders, and Lampry.
+
+  SECTION XVII:
+    The Fifth Section of Fish.
+    Shewing the best way to Dress Eels, Conger, Lump, and Soals.
+
+  SECTION XVIII:
+    The Sixth Section of Fish.
+    The A-la-mode ways of Dressing and Ordering of Sturgeon.
+
+  SECTION XIX:
+    The Seventh Section of Fish.
+    Shewing the exactest Ways of Dressing all manner of Shell-Fish.
+
+  SECTION XX:
+    To make all manner of Pottages for Fish-Days.
+
+  SECTION XXI:
+    The exactest Ways for the Dressing of Eggs.
+
+  SECTION XXII:
+    The best Ways for the Dressing of Artichocks.
+
+  SECTION XXIII:
+    Shewing the best way of making Diet for the Sick.
+
+  SECTION XXIV:
+    Excellent Ways for Feeding of Poultrey.
+
+  [Index] THE TABLE
+
+  [Publisher's Advertising]
+
+       *       *       *       *       *
+           *       *       *       *
+
+  _To the Right Honourable my _Lord Montague,_ My _Lord Lumley,_
+    and my _Lord Dormer;_ and to the Right worshipful Sir
+    _Kenelme Digby,_ so well known to this Nation for their
+    Admired Hospitalities._
+
+
+_Right Honourable, and Right Worshipful_,
+
+He is an Alien, a meer Stranger in _England_, that hath not been
+acquainted with your generous House-keepings; for my own part my
+more particular tyes of service to you my Honoured Lords, have built
+me up to the height of this Experience, for which this Book now at
+last dares appear to the World; those times which I tended upon your
+Honours were those Golden Days of Peace and Hospitality when you
+enjoyed your own, so as to entertain and releive others.
+
+Right Honourable, and Right Worshipful, I have not only been an
+eye-witness, but interested by my attendance; so as that I may
+justly acknowledge those Triumphs and magnificent Trophies of
+Cookery that have adorned your Tables; nor can I but confess to the
+world, except I should be Guilty of the highest Ingratitude, that
+the only structure of this my Art and knowledge, I owed to your
+costs, generous and inimitable Epences; thus not only I have derived
+my experience, but your Country hath reapt the Plenty of your
+Humanity and charitable Bounties.
+
+Right Honourable, and Right Worshipful, Hospitality which was once a
+Relique of the Gentry, and a known Cognizance to all ancient Houses,
+hath lost her Title through the unhappy and Cruel Disturbances of
+these Times, she is now reposing of her lately so alarmed Head on
+your beds of Honour: In the mean space that our English World may
+know the _Mecæna_'s and Patrons of this Generous Art, I have exposed
+this Volume to the Publick, under the Tuition of your Names; at
+whose Feet I prostrate these Endeavours, and shall for ever remain
+
+  _Your most humble devoted Servant._
+   _ROBERT MAY._
+
+  _From _Soleby_ in _Leicestershire_,
+    September 29. 1684._
+
+
+
+
+  _To the Master Cooks, and to such young Practitioners
+    of the Art of Cookery, to whom this Book may be useful._
+
+To you first, most worthy Artists, I acknowledg one of the chief
+Motives that made me to adventure this Volume to your Censures, hath
+been to testifie my gratitude to your experienced Society; nor could
+I omit to direct it to you, as it hath been my ambition, that you
+should be sensible of my Proficiency of Endeavours in this Art. To
+all honest well intending Men of our Profession, or others, this
+Book cannot but be acceptable, as it plainly and profitably
+discovers the _Mystery_ of the _whole Art_; for which, though I may
+be _envied by some that only value their private Interests above
+Posterity, and the publick good_, yet God and my own Conscience
+would not permit me _to bury these my Experiences with my Silver
+Hairs in the Grave_: and that more especially, as the advantages of
+my Education hath raised me above the _Ambitions_ of others, in the
+converse I have had with other _Nations_, who in this _Art_ fall
+short of what I _have known experimented by you my worthy Country
+men_. Howsoever, the _French by their Insinuations, not without
+enough of Ignorance_, have bewitcht some of the _Gallants of our
+Nation_ with Epigram Dishes, smoakt rather than drest, so strangely
+to captivate the _Gusto_, their _Mushroom'd Experiences_ for _Sauce_
+rather than _Diet_, for the generality howsoever called _A-la-mode_,
+not worthy of being taken notice on. As I live in _France_, and had
+the Language and have been an eye-witness of their _Cookeries_ as
+well, as a Peruser of their Manuscripts, and Printed _Authors_
+whatsoever I found good in them, I have inserted in this _Volume_.
+I do acknowledg my self not to be a little beholding to the
+_Italian_ and _Spanish_ Treatises; though without my fosterage, and
+bringing up under the _Generosities_ and _Bounties of my Noble
+Patrons and Masters_, I could never have arrived to this
+_Experience_. To be confined and limited to the narrowness of a
+Purse, is to want the _Materials_ from which the _Artist_ must gain
+his knowledge. Those _Honourable Persons_, _my Lord_ Lumley, and
+others, with whom I have spent a part of my time, were such whose
+generous cost never weighed the Expence, so that they might arrive
+to that right and high esteem they had of their _Gusto's_. Whosoever
+peruses this _Volume_ shall find it amply exemplified in _Dishes_ of
+such high prices, which only these _Noblesses Hospitalities_ did
+reach to: I should have sinned against their (to be perpetuated)
+Bounties, if I had not set down their several varieties, that the
+_Reader_ might be as well acquainted with what is extraordinary, as
+what is ordinary in this _Art_; as I am truly sensible, that some of
+those things that I have set down will amaze a not thorow-paced
+_Reader_ in the _Art of Cookery_, as they are Delicates, never till
+this time made known to the World.
+
+_Fellow Cooks_, that I might give a testimony to my _Countrey_ of
+the _laudableness of our Profession_, that I might encourage young
+Undertakers to make a Progress in the _Practice of this Art_, I have
+laid open these Experiences, as I was most unwilling to hide my
+Talent, but have ever endeavoured to do good to others;
+I acknowledge that there hath already been _several Books publisht_,
+and amongst the rest some out of the _French_, for ought I could
+perceive to very little purpose, _empty and unprofitable Treatises_,
+of as little use as some _Niggards Kitchens_, which the _Reader_ in
+respect of the confusion of the Method, or barrenness of those
+_Authors_ experience, hath rather been puzled then profited by; as
+those already extant Authors have trac't but one common beaten Road,
+repeating for the main what others have in the same homely manner
+done before them: It hath been my task to denote some _new Faculty
+or Science_, that others have not yet discovered; this the _Reader_
+will quickly discern by those _new Terms of Art_ which he shall meet
+withal throughout this _whole Volume_. Some things I have inserted
+of _Carving and Sewing_ that I might demonstrate the whole Art. In
+the contrivance of these my labours, I have so managed them for the
+general good, that those whose Purses cannot reach to the cost of
+rich Dishes, I have descended to their meaner Expences, that they
+may give, though upon a sudden Treatment, to their Kindred, Friends,
+Allies and Acquaintance, a handsome and relishing entertainment in
+all seasons of the year, though at some distance from Towns or
+Villages. Nor have my serious considerations been wanting amongst
+direction for Diet how to order what belongs to the sick, as well as
+to those that are in health; and withal my care hath been such, that
+in this Book as in a Closet, is contained all such Secrets as relate
+to _Preserving_, _Conserving_, _Candying_, _Distilling_, and such
+rare varieties as they are most concern'd in the _best husbandring
+and huswifering_ of them. Nor is there any Book except that of the
+_Queens Closet_, which was so _enricht with Receipts_ presented to
+her _Majesty_, as yet that I ever saw in any _Language_, that ever
+contained so many _profitable Experiences, as in this Volume_: in
+all which the _Reader_ shall find most of the _Compositions_, and
+mixtures easie to be prepared, most pleasing to the Palate, and not
+too chargeable to the Purse; since you are at liberty to employ as
+much or as little therein as you please.
+
+In this Edition I have enlarged the whole Work; and there is added
+two hundred several Figures of all sorts of Pies, Tarts, Custards,
+Cheesecakes, &c. more than was in the former: You will find them in
+Tables directed to the _Folio_ they have relation to; there being
+such variety of Forms, the Artists may use which of them they
+please.
+
+It is impossible for any _Author_ to please all People, no more than
+the best Cook can fancy their Palats whose Mouths are always out of
+taste. As for those who make it their business to hide their Candle
+under a Bushel, to do only good to themselves, and not to others,
+such as will curse me for revealing the Secrets of this Art, I value
+the discharge of my own Conscience, in doing Good, above all their
+malice; protesting to the whole world, that I have not _concealed
+any material Secret_ of above my _fifty and five years Experience_;
+my Father _being a Cook_ under whom in my Child-hood I was bred up
+in this Art.
+
+To conclude, the diligent Peruser of this _Volume_ gains that in a
+small time (as to the _Theory_) which an _Apprenticeship_ with some
+_Masters_ could never have taught them. I have no more to do, but to
+desire of God a blessing upon these my Endeavours; and remain.
+
+  _Yours in the most ingenious
+    ways of Friendship_,
+      ROBERT MAY.
+
+  Sholeby in Leicestershire,
+    _Sept. 30. 1664_.
+
+
+
+
+  _A short Narrative of some Passages of the Authors Life._
+
+
+For the better knowledge of the worth of this Book, though it be not
+usual, the _Author_ being living, it will not be amiss to acquaint
+the _Reader_ with a breif account of some passages of his Life, as
+also the eminent Persons (renowned for their House-keeping) whom he
+hath served through the whole series of his Life; for as the growth
+of Children argue the strength of the Parents, so doth the judgment
+and abilities of the Artist conduce to the making and goodness of
+the Work: now that such great knowledge in this commendable Art was
+not gained but by long experience, practise, and converse with the
+most able men in their times, the _Reader_ in this breif Narrative
+may be informed by what steps and degrees he ascended to the same.
+
+He was born in the year of our Lord 1588. His Father being one of
+the ablest _Cooks_ in his time, and his first Tutor in the knowledge
+and practice of Cookery; under whom having attained to some
+perfection in this Art, the old Lady _Dormer_ sent him over into
+_France_, where he continued five years, being in the Family of a
+noble Peer, and first President of _Paris_; where he gained not only
+the _French_ Tongue but also bettered his Knowledge in his
+_Cookery_, and returning again into _England_, was bound an
+Apprentice in _London_ to Mr. _Arthur Hollinsworth_ in _Newgate
+Market_, one of the ablest Work-men in _London_, Cook to the
+_Grocers Hall and Star Chamber_. His Apprentiship being out, the
+Lady _Dormer_ sent for him to be her Cook under Father (who then
+served that Honourable Lady) where were four Cooks more, such Noble
+Houses were then kept, the glory of that, and the shame of this
+present Age; then were those Golden Days wherein were practised the
+_Triumphs and Trophies of Cookery_; then was Hospitality esteemed,
+Neighbourhood preserved, the Poor cherished, and God honoured; then
+was Religion less talkt on, and more practised; then was Atheism &
+Schism less in fashion: then did men strive to be good, rather then
+to seem so. Here he continued till the Lady _Dormer_ died, and then
+went again to _London_, and served the Lord _Castlehaven_, after
+that the Lord _Lumley_, that great lover and knower of Art, who
+wanted no knowledge in the discerning this mystery; next the Lord
+_Montague_ in _Sussex_; and at the beginning of these wars, the
+Countess of _Kent_, then Mr. _Nevel_ of _Crissen Temple_ in _Essex_,
+whose Ancestors the _Smiths_ (of whom he is descended) were the
+greatest maintainers of Hospitality in all those parts; nor doth the
+present M. _Nevel_ degenerate from their laudable examples. Divers
+other Persons of like esteem and quality hath he served; as the Lord
+_Rivers_, Mr. _John Ashburnam_ of the Bed-Chambers, Dr. _Steed_ in
+_Kent_, Sir _Thomas Stiles_ of _Drury Lane_ in _London_, Sir
+_Marmaduke Constable_ in _York-shire_, Sir _Charles Lucas_; and
+lastly the Right Honourable the Lady _Englefield_, where he now
+liveth.
+
+Thus have I given you a breif account of his Life, I shall next tell
+you in what high esteem this noble Art was with the Ancient Romans:
+_Plutarch_ reports, that _Lucullus_ his ordinary diet was fine
+dainty dishes, with works of pastry, banketting dishes, and fruit
+curiously wrought and prepared; that, his Table might be furnished
+with choice of varieties, (as the noble Lord _Lumley_ did) that he
+kept and nourished all manner of Fowl all the year long. To this
+purpose he telleth us a story how _Pompey_ being sick, the
+Physitians willed him to eat a Thrush, and it being said there was
+none to be had; because it was then Summer; it was answered they
+might have them at _Lucullus_'s house who kept both Thrushes and all
+manner of Fowl, all the year long. This _Lucullus_ was for his
+Hospitality so esteemed in _Rome_, that there was no talk, but of
+his Noble House-keeping. The said _Plutarch_ reports how _Cicero_
+and _Pompey_ inviting themselves to sup with him, they would not let
+him speak with his men to provide any thing more then ordinary; but
+he telling them he would sup in _Apollo_, (a Chamber so named, and
+every Chamber proportioned their expences) he by this wile beguil'd
+them, and a supper was made ready estimated at fifty thousand pence,
+every _Roman_ penny being seven pence half penny _English_ money;
+a vast sum for that Age, before the _Indies_ had overflowed
+_Europe_. But I have too far digressed from the Author of whom I
+might speak much more as in relation to his Person and abilities,
+but who will cry out the Sun shines? this already said is enough to
+satisfie any but the malicious, who are the greatest enemies to all
+honest endeavours. _Homer_ had his _Zoilus_, and _Virgil_ his
+_Bavius_; the best Wits have had their detractors, and the greatest
+Artists have been maligned; the best on't is, such Works as these
+outlive their _Authors_ with an honurable respect of Posterity,
+whilst envious Criticks never survive their own happiness, their
+Lives going out like the snuff of a Candle.
+
+  _W. W._
+
+
+
+
+  _Triumphs and Trophies in Cookery, to be used at Festival Times,
+    as _Twelfth-day_, &c._
+
+
+Make the likeness of a Ship in Paste-board, with Flags and
+Streamers, the Guns belonging to it of Kickses, bind them about with
+packthread, and cover them with close paste proportionable to the
+fashion of a Cannon with Carriages, lay them in places convenient as
+you see them in Ships of war, with such holes and trains of powder
+that they may all take Fire; Place your Ship firm in the great
+Charger; then make a salt round about it, and stick therein
+egg-shells full of sweet water, you may by a great Pin take all the
+meat out of the egg by blowing, and then fill it up with the
+rose-water, then in another Charger have the proportion of a Stag
+made of course paste, with a broad Arrow in the side of him, and his
+body filled up with claret-wine; in another Charger at the end of
+the Stag have the proportion of a Castle with Battlements,
+Portcullices, Gates and Draw-Bridges made of Past-board, the Guns
+and Kickses, and covered with course paste as the former; place it
+at a distance from the ship to fire at each other. The Stag being
+placed betwixt them with egg shells full of sweet water (as before)
+placed in salt. At each side of the Charger wherein is the Stag,
+place a Pye made of course paste, in one of which let there be some
+live Frogs, in each other some live Birds; make these Pyes of course
+Paste filled with bran, and yellowed over with saffron or the yolks
+of eggs, guild them over in spots, as also the Stag, the Ship, and
+Castle; bake them, and place them with guilt bay-leaves on turrets
+and tunnels of the Castle and Pyes; being baked, make a hole in the
+bottom of your pyes, take out the bran, put in your Frogs, and
+Birds, and close up the holes with the same course paste, then cut
+the Lids neatly up; To be taken off the Tunnels; being all placed in
+order upon the Table, before you fire the trains of powder, order it
+so that some of the Ladies may be perswaded to pluck the Arrow out
+of the Stag, then will the Claret-wine follow, as blood that runneth
+out of a wound. This being done with admiration to the beholders,
+after some short pause, fire the train of the Castle, that the
+pieces all of one side may go off, then fire the Trains, of one side
+of the Ship as in a battel; next turn the Chargers; and by degrees
+fire the trains of each other side as before. This done to sweeten
+the stink of powder, let the Ladies take the egg-shells full of
+sweet waters and throw them at each other. All dangers being
+seemingly over, by this time you may suppose they will desire to see
+what is in the pyes; where lifting first the lid off one pye, out
+skip some Frogs, which make the Ladies to skip and shreek; next
+after the other pye, whence come out the Birds, who by a natural
+instinct flying in the light, will put out the Candles; so that what
+with the flying Birds and skipping Frogs, the one above, the other
+beneath, will cause much delight and pleasure to the whole company:
+at length the Candles are lighted, and a banquet brought in, the
+Musick sounds, and every one with much delight and content rehearses
+their actions in the former passages. These were formerly the
+delight of the Nobility, before good House-keeping had left
+_England_, and the Sword really acted that which was only
+counterfeited in such honest and laudable Exercises as these.
+
+
+
+
+[Decoration]
+
+  _On the Unparalell'd Piece of _Mr. May_ His Cookery._
+
+
+  See here a work set forth of such perfection,
+  Will praise it self, and doth not beg protection
+  From flatter'd greatness. Industry and pains
+  For gen'ral good, his aim, his Countrey gains;
+  Which ought respect him. A good _English_ Cook,
+  Excellent Modish Monsieurs, and that Book
+  Call'd _Perfect Cook_, _Merete's_ Pastery
+  Translated, looks like old hang'd Tapistry,
+  The wrong side outwards: so Monsieur adieu,
+  I'm for our Native _Mays_ Works rare and new,
+  Who with Antique could have prepar'd and drest
+  The Nations _quondam_ grand Imperial Feast,
+  Which that thrice Crown'd Third _Edward_ did ordain
+  For his high Order, and their Noble Train,
+  Whereon St. _George_ his famous Day was seen,
+  A Court on Earth that did all Courts out-shine.
+    And how all Rarities and Cates might be
+  Order'd for a Renown'd Solemnity,
+  Learn of this Cook, who with judgment, and reason,
+  Teacheth for every Time, each thing its true Season;
+  Making his Compounds with such harmony,
+  Taste shall not charge with superiority
+  Of Pepper, Salt, or Spice, by the best Pallat,
+  Or any one Herb in his broths or Sallat.
+  Where Temperance and Discretion guides his deeds;
+  _Satis_ his Motto, where nothing exceeds.
+  Or ought to wast, for there's good Husbandry
+  To be observ'd, as Art in Cookery.
+  Which of the Mathematicks doth pertake,
+  Geometry proportions when they bake.
+  Who can in paste erect (of finest flour)
+  A compleat Fort, a Castle, or a Tower.
+  A City Custard doth so subtly wind,
+  That should Truth seek, she'd scarce all corners find;
+  Platform of Sconces, that might Souldiers teach,
+  To fortifie by works as well as Preach.
+  I'le say no more; for as I am a sinner,
+  I've wrought my self a stomach to a dinner.
+  Inviting Poets not to tantalize,
+  But feast, (not surfeit) here their Fantasies.
+
+  _James Parry._
+
+
+  _To the Reader of (my very loving Friend) Mr. _Robert May_
+    his incomparable Book of Cookery._
+
+  See here's a Book set forth with such things in't,
+  As former Ages never saw in Print;
+  Something I'de write in praise on't, but the Pen,
+  Of Famous _Cleaveland_, or renowned _Ben_,
+  If unintomb'd might give this Book its due,
+  By their high strains, and keep it always new.
+  But I whose ruder Stile could never clime,
+  Or step beyond a home-bred Country Rhime,
+  Must not attempt it: only this I'le say,
+  _Cato_'s _Res Rustica_'s far short of _May_.
+  Here's taught to keep all sorts of flesh in date,
+  All sorts of Fish, if you will marinate;
+  To candy, to preserve, to souce, to pickle,
+  To make rare Sauces, both to please, and tickle
+  The pretty Ladies palats with delight;
+  Both how to glut, and gain an Appetite.
+  The Fritter, Pancake, Mushroom; with all these,
+  The curious Caudle made of Ambergriese.
+  He is so universal, he'l not miss,
+  The Pudding, nor Bolonian Sausages.
+  Italian, Spaniard, French, he all out-goes,
+  Refines their Kickshaws, and their Olio's,
+  The rarest use of Sweet-meats, Spicery,
+  And all things else belong to Cookery:
+  Not only this, but to give all content,
+  Here's all the Forms of every Implement
+  To work or carve with, so he makes the able
+  To deck the Dresser, and adorn the Table.
+  What dish goes first of every kind of Meat,
+  And so ye're welcom, pray fall too, and eat.
+  _Reader_, read on, for I have done; farewell,
+  The Book's so good, it cannot chuse but sell.
+
+  _Thy well-wishing Friend_,
+
+    John Town.
+
+
+
+
+[Decoration]
+
+  _The most Exact, or A-la-mode Ways of Carving and Sewing._
+
+
+  _Terms of Carving._
+
+Break that deer, leach that brawn, rear that goose, lift that swan,
+sauce that capon, spoil that hen, frust that chicken, unbrace that
+mallard, unlace that coney, dismember that hern, display that crane,
+disfigure that peacock, unjoynt that bittern, untach that curlew,
+allay that pheasant, wing that partridge, wing that quail, mince
+that plover, thigh that pidgeon, border that pasty, thigh that
+woodcock; thigh all manner of small birds.
+
+Timber the fire, tire that egg, chine that salmon, string that
+lamprey, splat that pike, souce that plaice, sauce that tench, splay
+that bream, side that haddock, tusk that barbel, culpon that trout,
+fin that chivin, transon that eel, tranch that sturgeon, undertranch
+that porpus, tame that crab, barb that lobster.
+
+
+  _Service._
+
+First, set forth mustard and brawn, pottage, beef, mutton, stewed
+pheasant, swan, capon, pig, venison, hake, custard, leach, lombard,
+blanchmanger, and jelly; for standard, venison, roast kid, fawn, and
+coney, bustard, stork, crane, peacock with his tail, hern-shaw,
+bittern, woodcock, partridge, plovers, rabbits, great birds, larks,
+doucers, pampuff, white leach, amber-jelly, cream of almonds,
+curlew, brew, snite, quail, sparrow, martinet, pearch in jelly,
+petty pervis, quince baked, leach, dewgard, fruter fage, blandrells
+or pippins with caraways in comfits, wafers, and Ipocras.
+
+
+  _Sauce for all manner of Fowls._
+
+Mustard is good with brawn, Beef, Chine of Bacon, and Mutton,
+Verjuyce good to boil'd Chickens and Capons; Swan with Chaldrons,
+Ribs of Beef with Garlick, mustard, pepper, verjuyce, ginger; sauce
+of lamb, pig and fawn, mustard, and sugar; to pheasant, partridge,
+and coney, sauce gamelin; to hern-shaw, egrypt, plover, and crane,
+brew, and curlew, salt, and sugar, and water of Camot, bustard,
+shovilland, and bittern, sauce gamelin; woodcock, lapwhing, lark,
+quail, martinet, venison and snite with white salt; sparrows and
+thrushes with salt, and cinamon. Thus with all meats sauce shall
+have the operation.
+
+
+
+
+  Directions for the order of carving Fowl.
+
+
+  _Lift that Swan._
+
+The manner of cutting up a Swan must be to slit her right down in
+the middle of the breast, and so clean thorow the back from the neck
+to the rump, so part her in two halves cleanly and handsomly, that
+you break not nor tear the meat, lay the two halves in a fair
+charger with the slit sides downwards, throw salt about it, and let
+it again on the Table. Let your sauce be chaldron for a Swan, and
+serve it in saucers.
+
+
+  _Rear the Goose._
+
+You must break a goose contrary to the former way. Take a goose
+being roasted, and take off both his legs fair like a shoulder of
+Lamb, take him quite from the body then cut off the belly piece
+round close to the lower end of the breast: lace her down with your
+knife clean through the breast on each side your thumbs bredth for
+the bone in the middle of the breast; then take off the pinion of
+each side, and the flesh which you first lac't with your knife,
+raise it up clear from the bone, and take it from the carcase with
+the pinion; then cut up the bone which lieth before in the breast
+(which is commonly call'd the merry thought) the skin and the flesh
+being upon it; then cut from the brest-bone, another slice of flesh
+clean thorow, & take it clean from the bone, turn your carcase, and
+cut it asunder the back-bone above the loin-bones: then take the
+rump-end of the back-bone, and lay it in a fair dish with the
+skinny-side upwards, lay at the fore-end of that the merry-thought
+with the skin side upward, and before that the apron of the goose;
+then lay your pinions on each side contrary, set your legs on each
+side contrary behind them, that the bone end of the legs may stand
+up cross in the middle of the dish, & the wing pinions on the
+outside of them; put under the wing pinions on each side the long
+slices of flesh which you cut from the breast bone, and let the ends
+meet under the leg bones, let the other ends lie cut in the dish
+betwixt the leg and the pinion; then pour your sauce into the dish
+under your meat, throw on salt, and set it on the table.
+
+
+  _To cut up a Turkey or Bustard._
+
+Raise up the leg very fair, and open the joynt with the point of
+your knife, but take not off the leg; then lace down the breast with
+your knife on both sides, & open the breast pinion with the knife,
+but take not the pinion off; then raise up the merry-thought betwixt
+the breast bone, and the top of the merry-thought, lace down the
+flesh on both sides of the breast-bone, and raise up the flesh
+called the brawn, turn it outward upon both sides, but break it not,
+nor cut it not off; then cut off the wing pinion at the joynt next
+to the body, and stick on each side the pinion in the place where ye
+turned out the brawn, but cut off the sharp end of the Pinion, take
+the middle piece, and that will just fit the place.
+
+You may cut up a capon or pheasant the same way, but of your capon
+cut not off the pinion, but in the place where you put the pinion of
+the turkey, you must put the gizard of your capon on each side half.
+
+
+  _Dismember that Hern._
+
+Take off both the legs, and lace it down to the breast with your
+knife on both sides, raise up the flesh, and take it clean off with
+the pinion; then stick the head in the breast, set the pinion on the
+contrary side of the carcase, and the leg on the other side, so that
+the bones ends may meet cross over the carcase, and the other wings
+cross over upon the top of the carcase.
+
+
+  _Unbrace that Mallard._
+
+Raise up the pinion and the leg, but take them not off, raise the
+merry-thought from the breast, and lace it down on each side of the
+breast with your knife, bending to and fro like ways.
+
+
+  _Unlace that Coney._
+
+Turn the back downwards, & cut the belly flaps clean off from the
+kidney, but take heed you cut not the kidney nor the flesh, then put
+in the point of your knife between the kidneys, and loosen the flesh
+from each side the bone then turn up the back of the rabbit, and cut
+it cross between the wings, and lace it down close by the bone with
+your knife on both sides, then open the flesh of the rabbit from the
+bone, with the point of your knife against the kidney, and pull the
+leg open softly with your hand, but pluck it not off, then thrust in
+your knife betwixt the ribs and the kidney, slit it out, and lay the
+legs close together.
+
+
+  _Sauce that Capon._
+
+Lift up the right leg and wing, and so array forth, and lay him in
+the platter as he should fly, and so serve him. Know that capons or
+chickens be arrayed after one sauce; the chickens shall be sauced
+with green sauce or veriuyce.
+
+
+  _Allay that Pheasant._
+
+Take a pheasant, raise his legs and wings as it were a hen and no
+sauce but only salt.
+
+
+  _Wing that Partridg._
+
+Raise his legs, and his wing as a hen, if you mince him sauce him
+with wine, powder of ginger, and salt, and set him upon a chafing
+dish of coals to warm and serve.
+
+
+  _Wing that Quail._
+
+Take a quail and raise his legs and his wings as an hen, and no
+sauce but salt.
+
+
+  _Display that Crane._
+
+Unfold his Legs, and cut off his wings by the joynts, then take up
+his wings and his legs, and sauce them with powder of ginger,
+mustard, vinegar, and salt.
+
+
+  _Dismember that Hern._
+
+Raise his legs and his wings as a crane, and sauce him with vinegar,
+mustard, powder of ginger and salt.
+
+
+  _Unjoynt that Bittern._
+
+Raise his legs & wings as a heron & no sauce but salt.
+
+
+  _Break that Egript._
+
+Take an egript, and raise his legs and his wings as a heron, and no
+sauce but salt.
+
+
+  _Untach that Curlew._
+
+Raise his legs and wings as a hen, & no sauce but salt.
+
+
+  _Untach that brew._
+
+Raise his legs and his wings in the same manner, and no sauce but
+only salt.
+
+
+  _Unlace that Coney._
+
+Lay him on the back, and cut away the vents, then raise the wings
+and the sides, and lay bulk, chine, and sides together, sauce them
+with vinegar and powder of ginger.
+
+
+  _Break that Sarcel._
+
+Take a sarcel or teal, and raise his wings and his legs, and no
+sauce but only salt.
+
+
+  _Mince that Plover._
+
+Raise his leg and wings as a hen, and no sauce but only salt.
+
+
+  _A Snite._
+
+Raise his legs, wings and his shoulders as a plover, and no sauce
+but salt.
+
+
+  _Thigh that Woodcock._
+
+Raise his legs as a hen, and dight his brain.
+
+
+
+
+  _The Sewing of Fish._
+
+
+  _The First Course._
+
+To go to the sewing of Fish, Musculade, Minews in few of porpos or
+of salmon, bak'd herring with sugar, green fish pike, lamprey,
+salent, porpos roasted, bak'd gurnet and baked lamprey.
+
+
+  _The Second Course._
+
+Jelly white and red, dates in confect, conger, salmon, birt, dorey,
+turbut holibut for standard, bace, trout, mullet, chevin, soles,
+lamprey roast, and tench in jelly.
+
+
+  _The Third Course._
+
+Fresh sturgeon, bream, pearch in jelly, a jole of salmon sturgeon,
+welks, apples and pears roasted; with sugar candy, figs of molisk,
+raisins, dates, capt with minced ginger, wafers, and Ipocras.
+
+
+  _The Carving of Fish._
+
+The carver of fish must see to peason and furmety, the tail and the
+liver; you must look if there be a salt porpos or sole, turrentine,
+and do after the form of venison; _baked herring_, lay it whole on
+the trencher, then white herring in a dish, open it by the back,
+pick out the bones and the row, and see there be mustard. Of salt
+fish, green-fish, salt salmon, and conger, pare away the skin; salt
+fish, stock fish, marling, mackrel, and hake with butter, and take
+away the bones & skins; _A Pike_, lay the womb upon a trencher, with
+pike sauce enough, _A salt Lamprey_, gobbin it in seven or eight
+pieces, and so present it, _A Plaice_, put out the water, then cross
+him with your knife, and cast on salt, wine, or ale. _Bace_,
+_Gurnet_, _Rochet_, _Bream_, _Chevin_, _Mullet_, _Roch_, _Pearch_,
+_Sole_, _Mackrel_, _Whiting_, _Haddock_, and _Codling_, raise them
+by the back, pick out the bones, and cleanse the rest in the belly.
+_Carp Bream_, _Sole_, and _Trout_, back and belly together.
+_Salmon_, _Conger_, _Sturgeon_, _Turbut_, _Thornback_, _Houndfish_,
+and _Holibut_, cut them in the dishes; the _Porpos_ about, _Tench_
+in his sauce; cut two _Eels_, and _Lampreys_ roast, pull off the
+skin, and pick out the bones, put thereto vinegar, and powder.
+A _Crab_, break him asunder, in a dish make the shell clean, & put
+in the stuff again, temper it with vinegar, and powder them, cover
+it with bread and heat it; a _Crevis_ dight him thus, part him
+asunder, slit the belly, and take out the fish, pare away the red
+skin, mince it thin, put vinegar in the dish, and set it on the
+Table without heating. _A Jole of Sturgeon_, cut it into thin
+morsels, and lay it round about the dish, _Fresh Lamprey bak'd_,
+open the pasty, then take white bread, and cut it thin, lay it in a
+dish, & with a spoon take out Galentine, & lay it upon the bread
+with red wine and powder of Cinamon; then cut a gobbin of Lamprey,
+mince it thin, and lay it in the Gallentine, and set it on the fire
+to heat. _Fresh herring_, with salt and wine, _Shrimps_ well
+pickled, _Flounders_, _Gudgeons_, _Minews_, and Muskles, Eels, and
+Lampreys, Sprats is good in few, musculade in worts, oysters in few,
+oysters in gravy, minews in porpus, salmon in jelly white and red,
+cream of almonds, dates in comfits, pears and quinces in sirrup,
+with parsley roots, mortus of hound fish raise standing.
+
+
+  _Sauces for Fish._
+
+Mustard is good for salt herring, salt fish, salt conger, salmon,
+sparling, salt eel and ling; vinegar is good with salt porpus,
+turrentine, salt sturgeon, salt thirlepole, and salt whale, lamprey
+with gallentine; verjuyce to roach, dace, bream, mullet, flounders,
+salt crab and chevin with powder of cinamon and ginger; green sauce
+is good with green fish and hollibut, cottel, and fresh turbut; put
+not your green sauce away for it is good with mustard.
+
+
+
+
+  _Bills of _FARE_ for every Season in the Year; also how to set
+    forth the _MEAT_ in order for that Service, as it was used
+    before Hospitality left this Nation._
+
+
+  _A Bill of Fare for _All-Saints-Day_, being _Novemb. 1_._
+
+      Oysters.
+  1   A Collar of brawn and mustard.
+  2   A Capon in stewed broth with marrow-bones.
+  3   A Goose in stoffado, or two Ducks.
+  4   A grand Sallet.
+  5   A Shoulder of Mutton with oysters.
+  6   A bisk dish baked.
+  7   A roast chine of beef.
+  8   Minced pies or chewits of capon, tongue, or of veal.
+  9   A chine of Pork.
+  10  A pasty of venison.
+  11  A swan, or 2 geese roast.
+  12  A loyn of veal.
+  13  A French Pie of divers compounds.
+  14  A roast turkey.
+  15  A pig roast.
+  16  A farc't dish baked.
+  17  Two brangeese roasted, one larded.
+  18  Souc't Veal.
+  19  Two Capons roasted, one larded.
+  20  A double bordered Custard.
+
+
+  _A Second Course for the same Mess._
+
+      Oranges and lemons.
+  1   A souc't pig.
+  2   A young lamb or kid roast.
+  3   Two Shovelers.
+  4   Two Herns, one larded.
+  5   A Potatoe-Pye.
+  6   A duck and mallard, one larded.
+  7   A souc't Turbut.
+  8   A couple of pheasants, one larded.
+  9   Marinated Carp, or Pike, or Bream.
+  10  Three brace of partridg, three larded.
+  11  Made Dish of Spinage cream baked.
+  12  A roll of beef.
+  13  Two teels roasted, one larded.
+  14  A cold goose pie.
+  15  A souc't mullet and bace.
+  16  A quince pye.
+  17  Four curlews, 2 larded.
+  18  A dried neats tongue.
+  19  A dish of anchoves.
+  20  A jole of Sturgeon.
+      Jellies and Tarts Royal, and Ginger bread, and other Fruits.
+
+
+  _A Bill of Fare for Christmas Day, and how to set the Meat
+    in order._
+
+      Oysters.
+  1   A collar of brawn.
+  2   Stewed Broth of Mutton marrow bones.
+  3   A grand Sallet.
+  4   A pottage of caponets.
+  5   A breast of veal in stoffado.
+  6   A boil'd partridge.
+  7   A chine of beef, or surloin roast.
+  8   Minced pies.
+  9   A Jegote of mutton with anchove sauce.
+  10  A made dish of sweet-bread.
+  11  A swan roast.
+  12  A pasty of venison.
+  13  A kid with a pudding in his belly.
+  14  A steak pie.
+  15  A hanch of venison roasted.
+  16  A turkey roast and stuck with cloves.
+  17  A made dish of chickens in puff paste.
+  18  Two bran geese roasted, one larded.
+  19  Two large capons, one larded.
+  20  A Custard.
+
+
+  _The second course for the same Mess._
+
+      Oranges and Lemons.
+  1   A young lamb or kid.
+  2   Two couple of rabbits, two larded.
+  3   A pig souc't with tongues.
+  4   Three ducks, one larded.
+  5   Three pheasants, 1 larded
+  6   A Swan Pye.
+  7   Three brace of partridge, three larded.
+  8   Made dish in puff paste.
+  9   Bolonia sausages, and anchoves, mushrooms, and Cavieate,
+        and pickled oysters in a dish.
+  10  Six teels, three larded.
+  11  A Gammon of Westphalia Bacon.
+  12  Ten plovers, five larded.
+  13  A quince pye, or warden pie.
+  14  Six woodcocks, 3 larded.
+  15  A standing Tart in puff-paste, preserved fruits, Pippins,
+        _&c._
+  16  A dish of Larks.
+  17  Six dried neats tongues.
+  18  Sturgeon.
+  19  Powdered Geese.
+      Jellies.
+
+
+  _A Bill of Fare for _new-years Day_._
+
+      Oysters.
+  1   Brawn and Mustard.
+  2   Two boil'd Capons in stewed Broth, or white Broth.
+  3   Two Turkies in stoffado.
+  4   A Hash of twelve Partridges, or a shoulder of mutton.
+  5   Two bran Geese boil'd.
+  6   A farc't boil'd meat with snites or ducks.
+  7   A marrow pudding bak't
+  8   A surloin of roast beef.
+  9   Minced pies, ten in a dish, or what number you please
+  10  A Loin of Veal.
+  11  A pasty of Venison.
+  12  A Pig roast.
+  13  Two geese roast.
+  14  Two capons, one larded.
+  15  Custards.
+
+
+  _A second Course for the same Mess._
+
+      Oranges and Lemons.
+  1   A side of Lamb
+  2   A souc't Pig.
+  3   Two couple of rabbits, two larded.
+  4   A duck and mallard, one larded.
+  5   Six teels, three larded.
+  6   A made dish, or Batalia-Pye.
+  7   Six woodcocks, 3 larded.
+  8   A warden pie, or a dish of quails.
+  9   Dried Neats tongues.
+  10  Six tame Pigeons, three larded.
+  11  A souc't Capon.
+  12  Pickled mushrooms, pickled Oysters, and Anchoves in a dish.
+  13  Twelve snites, six larded
+  14  Orangado Pye, or a Tart Royal of dried and wet suckets.
+  15  Sturgeon.
+  16  Turkey or goose pye.
+      Jelly of five or six sorts, Lay Tarts of divers colours and
+        ginger-bread, and other Sweet-meats.
+
+
+  _A Bill of Fare for _February_._
+
+  1   Eggs and Collops.
+  2   Brawn and Mustard.
+  3   A hash of Rabbits four.
+  4   A grand Fricase.
+  5   A grand Sallet.
+  6   A Chine of roast Pork.
+
+
+  _A second Course._
+
+  1   A whole Lamb roast.
+  2   Three Widgeons.
+  3   A Pippin Pye.
+  4   A Jole of Sturgeon.
+  5   A Bacon Tart.
+  6   A cold Turkey Pye.
+      Jellies and Ginger-bread, and Tarts Royal.
+
+
+  _A Bill of fare for _March_._
+
+      Oysters.
+  1   Brawn and Mustard.
+  2   A fresh Neats Tongue and Udder in stoffado.
+  3   Three Ducks in stoffado.
+  4   A roast Loin of Pork.
+  5   A pasty of Venison.
+  6   A Steak Pye.
+
+
+  _A second Course._
+
+  1   A side of Lamb.
+  2   Six Teels, three larded.
+  3   A Lamb-stone Pye.
+  4   200 of Asparagus.
+  5   A Warden-Pye.
+  6   Marinate Flounders.
+      Jellies and Ginger-bread, and Tarts Royal.
+
+
+  _A Bill of fare for _April_._
+
+      Oysters.
+  1   A Bisk.
+  2   Cold Lamb.
+  3   A haunch of venison roast.
+  4   Four Goslings.
+  5   A Turkey Chicken.
+  6   Custards of Almonds.
+
+
+  _A second Course._
+
+  1   Lamb, a side in joynts.
+  2   Turtle Doves eight.
+  3   Cold Neats-tongue pye.
+  4   8 Pidgeons, four larded.
+  5   Lobsters.
+  6   A Collar of Beef.
+      Tansies.
+
+
+  _A Bill of Fare for _May_._
+
+  1   Scotch Pottage or Skink.
+  2   Scotch collops of mutton
+  3   A Loin of Veal.
+  4   An oline, or a Pallat pye.
+  5   Three Capons, 1 larded.
+  6   Custards.
+
+
+  _A Second Course._
+
+  1   Lamb.
+  2   A Tart Royal, or Quince Pye
+  3   A Gammon of Bacon Pie.
+  4   A Jole of Sturgeon.
+  5   Artichock Pie hot.
+  6   Bolonia Sausage.
+      Tansies.
+
+
+  _A bill of Fare for _June_._
+
+  1   A shoulder of mutton hasht
+  2   A Chine of Beef.
+  3   Pasty of Venison, a cold Hash.
+  4   A Leg of Mutton roast.
+  5   Four Turkey Chickens.
+  6   A Steak Pye.
+
+
+  _A Second Course._
+
+  1   Jane or Kid.
+  2   Rabbits.
+  3   Shovelers.
+  4   Sweet-bread Pye.
+  5   Olines, or pewit.
+  6   Pigeons.
+
+
+  _A bill of Fare for _July_._
+
+      Muskmelons.
+  1   Pottage of Capon.
+  2   Boil'd Pigeons.
+  3   A hash of Caponets.
+  4   A Grand Sallet.
+  5   A Fawn.
+  6   A Custard.
+
+
+  _A Second Course._
+
+  1   Pease, of French Beans.
+  2   Gulls four, two larded.
+  3   Pewits eight, four larded.
+  4   A quodling Tart green.
+  5   Portugal eggs, two sorts.
+  6   Buttered Brawn.
+      Selsey Cockles broil'd.
+
+
+  _A Bill of Fare for _August_._
+
+      Muskmelons.
+  1   Scotch collops of Veal.
+  2   Boil'd Breast of Mutton.
+  3   A Fricase of Pigeons.
+  4   A stewed Calves head.
+  5   Four Goslings.
+  6   Four Caponets.
+
+
+  _A Second Course._
+
+  1   Dotterel twelve, six larded
+  2   Tarts Royal of Fruit.
+  3   Wheat-ears.
+  4   A Pye of Heath-Pouts.
+  5   Marinate Smelts.
+  6   Gammon of Bacon.
+      Selsey Cockles.
+
+
+  _A Bill of Fare for _September_._
+
+      Oysters.
+  1   An Olio.
+  2   A Breast of Veal in stoffado.
+  3   twelve Partridg hashed.
+  4   A Grand Sallet.
+  5   Chaldron Pye.
+  6   Custard.
+
+
+  _A second Course._
+
+  1   Rabbits
+  2   Two herns, one larded.
+  3   Florentine of tongues.
+  4   8 Pigeons roast, 4 larded.
+  5   Pheasant pouts, 2 larded.
+  6   A cold hare pye.
+      Selsey cockles broil'd after.
+
+
+  _A bill of Fare for _October_._
+
+      Oysters.
+  1   Boil'd Ducks.
+  2   A hash of a loin of veal.
+  3   Roast Veal.
+  4   Two bran-geese roasted.
+  5   Tart Royal.
+  6   Custard.
+
+
+  _A second Course._
+
+  1   Pheasant, pouts, pigeons.
+  2   Knots twelve.
+  3   Twelve quails, six larded.
+  4   Potato pye.
+  5   Sparrows roast.
+  6   Turbut.
+      Selsey Cockles.
+
+
+  _A bill of Fare formerly used in Fasting days, and in _Lent_._
+
+  _The first Course._
+
+       Oysters if in season.
+  1    Butter and eggs.
+  2    Barley pottage, or Rice pottage.
+  3    Stewed Oysters.
+  4    Buttered eggs on toasts.
+  5    Spinage Sallet boil'd.
+  6    Boil'd Rochet or gurnet.
+  7    A jole of Ling.
+  8    Stewed Carp.
+  9    Oyster Chewits.
+  10   Boil'd Pike.
+  11   Roast Eels.
+  12   Haddocks, fresh Cod, or Whitings.
+  13   Eel or Carp Pye.
+  14   Made dish of spinage.
+  15   Salt Eels.
+  16   Souc't Turbut.
+
+
+  _A second Course._
+
+  1   Fried Soals.
+  2   Stewed oysters in scollop shells.
+  3   Fried Smelts.
+  4   Congers head broil'd.
+  5   Baked dish of Potatoes, or Oyster pye.
+  6   A spitchcock of Eels.
+  7   Quince pie or tarts royal.
+  8   Buttered Crabs.
+  9   Fried Flounders.
+  10  Jole of fresh Salmon.
+  11  Fried Turbut.
+  12  Cold Salmon pye.
+  13  Fried skirrets.
+  14  Souc't Conger.
+  15  Lobsters.
+  16  Sturgeon.
+
+
+
+
+  [Decoration]
+
+  THE
+
+  ACCOMPLISHT COOK,
+
+  OR,
+
+  The whole Art and Mystery of
+  COOKERY, fitted for all
+  Degrees and Qualities.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION I.
+
+  _Perfect Directions for the A-la-mode Ways of dressing all manner
+    of Boyled Meats, with their several sauces_, &c.
+
+
+  _To make an Olio Podrida._
+
+Take a Pipkin or Pot of some three Gallons, fill it with fair water,
+and set it over a Fire of Charcoals, and put in first your hardest
+meats, a rump of Beef, _Bolonia_ sausages, neats tongues two dry,
+and two green, boiled and larded, about two hours after the Pot is
+boil'd and scummed: but put in more presently after your Beef is
+scum'd, Mutton, Venison, Pork, Bacon, all the aforesaid in Gubbins,
+as big as a Ducks Egg, in equal pieces; put in also Carrots,
+Turnips, Onions, Cabbidge, in good big pieces, as big as your meat,
+a faggot of sweet herbs, well bound up, and some whole Spinage,
+Sorrel, Burrage, Endive, Marigolds, and other good Pot-Herbs a
+little chopped; and sometimes _French_ Barley, or Lupins green or
+dry.
+
+Then a little before you dish out your Olio; put to your pot,
+Cloves, Mace, Saffron, _&c._
+
+Then next have divers Fowls; as first
+
+  _A Goose, or Turkey, two Capons, two Ducks, two Pheasants,
+  two Widgeons, four Partridges, four stock Doves, four Teals,
+  eight Snites, twenty four Quails, forty eight Larks._
+
+Boil these foresaid Fowls in water and salt in a pan, pipkin, or
+pot, _&c._
+
+Then have _Bread_, _Marrow_, _Bottoms of Artichocks_, _Yolks of hard
+Eggs_, _Large Mace_, _Chesnuts boil'd and blancht_, _two
+Colliflowers_, _Saffron_.
+
+And stew these in a pipkin together, being ready clenged with some
+good sweet butter, a little white wine and strong broth.
+
+Some other times for variety you may use Beets, Potato's, Skirrets,
+Pistaches, PineApple seed, or Almonds, Poungarnet, and Lemons.
+
+Now to dish your Olio, dish first your Beef, Veal or Pork; then your
+Venison, and Mutton, Tongues, Sausage, and Roots over all.
+
+Then next your largest Fowl, Land-Fowl, or Sea-Fowl, as first,
+a Goose, or Turkey, two Capons, two Pheasants, four Ducks, four
+Widgeons, four Stock-Doves, four Partridges, eight Teals, twelve
+Snites, twenty four Quailes, forty eight Larks, _&c._
+
+Then broth it, and put on your pipkin of Colliflowers Artichocks,
+Chesnuts, some sweet-breads fried, Yolks of hard Eggs, then Marrow
+boil'd in strong broth or water, large Mace, Saffron, Pistaches, and
+all the aforesaid things being finely stewed up, and some red Beets
+over all, slic't Lemons, and Lemon peels whole, and run it over with
+beaten butter.
+
+
+  _Marrow Pies._
+
+For the garnish of the dish, make marrow pies made like round
+Chewets but not so high altogether, then have sweet-breads of veal
+cut like small dice, some pistaches, and Marrow, some Potato's, or
+Artichocks cut like Sweetbreads: as also some enterlarded Bacon;
+Yolks of hard Eggs, Nutmeg, Salt, Goosberries, Grapes, or
+Barberries, and some minced Veal in the bottom of the Pie minced
+with some Bacon or Beef-suit, Sparagus and Chesnuts, with a little
+musk; close them up, and bast them with saffron water, bake them,
+and liquor it with beaten butter, and set them about the dish side
+or brims, with some bottoms of Artichocks, and yolks of hard Eggs,
+Lemons in quarters, Poungarnets and red Beets boil'd, and carved.
+
+
+  _Other Marrow Pies._
+
+Otherways for variety, you may make other Marrow Pies of minced Veal
+and Beef-suit, seasoned with Pepper, Salt, Nutmegs and boiled
+Sparagus, cut half an inch long, yolks of hard Eggs cut in quarters,
+and mingled with the meat and marrow: fill your Pies, bake them not
+too hard, musk them, _&c._
+
+
+  _Other Marrow Pies._
+
+Otherways, Marrow Pies of bottoms of little Artichocks, Suckers,
+yolks of hard eggs, Chesnuts, Marrow, and interlarded Bacon cut like
+dice, some Veal sweet-breads cut also, or Lamb-stones, Potato's, or
+Skirrets, and Sparagus, or none; season them lightly with Nutmeg,
+Pepper and Salt, close your Pies, and bake them.
+
+
+  __Olio_, Marrow Pies._
+
+  _Butter three pound, Flower one quart, Lamb-Stones three pair,
+  Sweet-Breads six, Marrow-bones eight, large Mace, Cock-stones
+  twenty, interlarded Bacon one pound, knots of Eggs twelve,
+  Artichocks twelve, Sparagus one hundred, Cocks-Combs twenty,
+  Pistaches one pound, Nutmegs, Pepper, and Salt._
+
+Season the aforesaid lightly, and lay them in the Pie upon some
+minced veal or mutton, your interlarded Bacon in thin slices of half
+an inch long, mingled among the rest, fill the Pie, and put in some
+Grapes, and slic't Lemon, Barberries or Goosberries.
+
+  1. Pies of Marrow.
+
+  _Flower, Sweet bread, Marrow, Artichocks, Pistaches, Nutmegs,
+  Eggs, Bacon, Veal, Suit, Sparagus, Chesnuts; Musk, Saffron,
+  Butter._
+
+  2. Marrow Pies.
+
+  _Flower, Butter, Veal, Suet, Pepper, Salt, Nutmeg, Sparagus, Eggs,
+  Grapes, Marrow, Saffron._
+
+3. Marrow Pies.
+
+  _Flower, Butter, Eggs, Artichocks, Sweet-bread, Lamb-stones,
+  Potato's, Nutmegs, Pepper, Salt, Skirrets, Grapes, Bacon._
+
+
+To the garnish of an extraordinary Olio: as followeth.
+
+  _Two Collers of Pigbrawn, two Marrow Pies, twelve roste Turtle
+  Doves in a Pie, four Pies, eighteen Quails in a Pie, four Pies,
+  two Sallets, two Jelleys of two colours, two forc't meats,
+  two Tarts._
+
+Thus for an extraordinary Olio, or Olio Royal.
+
+
+  _To make a Bisk divers ways._
+
+Take a wrack of Mutton, and a Knuckle of Veal, put them a boiling in
+a Pipkin of a Gallon, with some fair water, and when it boils, scum
+it, and put to it some salt, two or three blades of large Mace, and
+a Clove or two; boil it to three pints, and strain the meat, save
+the broth for your use and take off the fat clean.
+
+Then boil twelve Pigeon-Peepers, and eight Chicken Peepers, in a
+Pipkin with fair water, salt, and a piece of interlarded Bacon, scum
+them clean, and boil them fine, white and quick.
+
+Then have a rost Capon minced, and put to it some Gravy, Nutmegs,
+and Salt, and stew it together; then put to it the juyce of two or
+three Oranges, and beaten Butter, _&c._
+
+Then have ten sweet breads, and ten pallets fried, and the same
+number of lips and noses being first tender boil'd and blanched, cut
+them like lard, and fry them, put away the butter, and put to them
+gravy, a little anchove, nutmeg, and a little garlick, or none, the
+juyce of two or three Oranges, and Marrow fried in Butter with
+Sage-leaves, and some beaten Butter.
+
+Then again have some boil'd Marrow and twelve Artichocks, Suckers,
+and Peeches finely boil'd and put into beaten Butter, some Pistaches
+boiled also in some wine and Gravy, eight Sheeps tongues larded and
+boiled, and one hundred Sparagus boiled, and put into beaten Butter,
+or Skirrets.
+
+Then have Lemons carved, and some cut like little dice.
+
+Again fry some Spinage and Parsley, _&c._
+
+These forefaid materials being ready, have some _French_ bread in
+the bottom of your dish.
+
+Then dish on it your Chickens, and Pidgeons, broth it; next your
+Quaile, then Sweet breads, then your Pullets, then your Artichocks
+or Sparagus, and Pistaches, then your Lemon, Poungarnet, or Grapes,
+Spinage, and fryed Marrow; and if yellow Saffron or fried Sage, then
+round the center of your boiled meat put your minced Capon, then run
+all over with beaten butter, &c.
+
+  1. For variety, Clary fryed with yolks of Eggs.
+
+  2. Knots of Eggs.
+
+  3. Cocks Stones.
+
+  4. Cocks Combs.
+
+  5. If white, strained Almonds, with some of the broth.
+
+  6. Goosberries or Barberries.
+
+  7. Minced meat in Balls.
+
+  8. If green, Juyce of Spinage stamped with manchet, and strained
+  with some of the broth, and give it a warm.
+
+  9. Garnish with boiled Spinage.
+
+  10. If yellow, yolks of hard Eggs strained with some Broth and
+  Saffron.
+
+And many other varieties.
+
+
+  _A Bisk otherways._
+
+Take a Leg of Beef, cut it into two peices, and boil it in a gallon
+or five quarts of water, scum it, and about half an hour after put
+in a knuckle of Veal, and scum it also, boil it from five quarts to
+two quarts or less; and being three quarters boil'd, put in some
+Salt, and some Cloves, and Mace, being through boil'd, strain it
+from the meat, and keep the broth for your use in a pipkin.
+
+Then have eight Marrow bones clean scraped from the flesh, and
+finely cracked over the middle, boil in water and salt three of
+them, and the other leave for garnish, to be boil'd in strong broth;
+and laid on the top of the Bisk when it is dished.
+
+Again boil your Fowl in water and Salt, Teals, Partridges, Pidgeons,
+Plovers, Quails, Larks.
+
+Then have a Joint of Mutton made into balls with sweet Herbs, Salt,
+Nutmeggs, grated Bread, Eggs, Suit, a Clove or two of Garlick, and
+Pistaches, boil'd in Broth, with some interlarded Bacon, Sheeps
+tongues, larded and stewed, as also some Artichocks, Marrow,
+Pistaches, Sweet-Breads and Lambs-stones in strong broth, and Mace a
+Clove or two, some white-wine and strained almonds, or with the yolk
+of an Egg, Verjuyce, beaten butter, and slic't Lemon, or Grapes
+whole.
+
+Then have fryed Clary, and fryed Pistaches in Yolks of Eggs.
+
+Then Carved Lemons over all.
+
+
+  _To make another curious boil'd meat, much like a Bisk._
+
+Take a Rack of Mutton, cut it in four peices, and boil it in three
+quarts of fair Water in a Pipkin, with a faggot of sweet Herbs very
+hard and close bound up from end to end, scum your broth and put in
+some salt: Then about half an hour after put in thre chickens finely
+scalded and trust, three Patridges boiled in water, the blood being
+well soaked out of them, and put to them also three or four blades
+of large Mace.
+
+Then have all manner of sweet herbs, as Parsley, Time, Savory,
+Marjorim, Sorrel, Sage; these being finely picked, bruise them with
+the back of a ladle, and a little before you dish up your boil'd
+meat, put them to your broth, and give them a walm or two.
+
+Again, for the top of your boil'd meat or garnish, have a pound of
+interlarded Bacon in thin slices, put them in a pipkin with six
+marrow-bones, and twelve bottoms of yong Artichocks, and some six
+sweet-breads of veal, strong broth, Mace, Nutmeg, some Goosberries
+or Barberries, some Butter and Pistaches.
+
+These things aforesaid being ready, and dinner called for, take a
+fine clean scoured dish and garnish it with Pistaches and
+Artichocks, carved Lemon, Grapes, and large Mace.
+
+Then have sippets finely carved, and some slices of _French_ bread
+in the bottom of the dish, dish three pieces of Mutton, and one in
+the middle, and between the mutton three Chickens, and up in the
+middle, the Partridge, and pour on the broth with your herbs, then
+put on your pipkin over all, of Marrow, Artichocks, and the other
+materials, then Carved Lemon, Barberries and beaten Butter over all,
+your carved sippets round the dish.
+
+
+  _Another made Dish in the French Fashion, called an
+    _Entre de Table_, Entrance to the Table._
+
+Take the bottoms of boil'd Artichocks, the yolks of hard Eggs, yong
+Chicken-peepers, or Pidgeon-peepers, finely trust, Sweetbreads of
+Veal, Lamb-stones, blanched, and put them in a Pipkin, with
+Cockstones, and combs, and knots of Eggs; then put to them some
+strong broth, white-wine, large Mace, Nutmeg, Pepper, Butter, Salt,
+and Marrow, and stew them softly together.
+
+Then have Goosberries or Grapes perboil'd, or Barberries, and put to
+them some beaten Butter; and Potato's, Skirrets or Sparagus boil'd,
+and put in beaten butter, and some boil'd Pistaches.
+
+These being finely stewed, dish your fowls on fine carved sippets,
+and pour on your Sweet-Breads, Artichocks, and Sparagus on them,
+Grapes, and slic't Lemon, and run all over with beaten butter, _&c._
+
+Somtimes for variety, you may put some boil'd Cabbidge, Lettice,
+Colliflowers, Balls of minced meat, or Sausages without skins, fryed
+Almonds, Calves Udder.
+
+
+  _Another French boil'd meat of Pine-molet._
+
+Take a manchet of _French_ bread of a day old, chip it and cut a
+round hole in the top, save the peice whole, and take out the crumb,
+then make a composition of a boild or a rost Capon, minced and
+stampt with Almond past, muskefied bisket bread, yolks of hard Eggs,
+and some sweet Herbs chopped fine, some yolks of raw Eggs and
+Saffron, Cinamon, Nutmeg, Currans, Sugar, Salt, Marrow and
+Pistaches; fill the Loaf, and stop the hole with the piece, and boil
+it in a clean cloth in a pipkin, or bake it in an oven.
+
+Then have some forc't Chickens flead, save the skin, wings, legs,
+and neck whole, and mince the meat, two Pigeons also forc't, two
+Chickens, two boned of each, and filled with some minced veal or
+mutton, with some interlarded Bacon, or Beef-suet, and season it
+with Cloves, Mace, Pepper, Salt, and some grated parmison or none,
+grated bread, sweet Herbs chopped small, yolks of Eggs, and Grapes,
+fill the skins, and stitch up the back of the skin, then put them in
+a deep dish, with some Sugar, strong broth, Artichocks, Marrow,
+Saffron, Sparrows, or Quails, and some boiled Sparagus.
+
+For the garnish of the aforesaid dish, rost Turneps and rost Onions,
+Grapes, Cordons, and Mace.
+
+Dish the forced loaf in the midst of the dish, the Chickens, and
+Pigeons round about it, and the Quails or small birds over all, with
+marrow, Cordons, Artichoks or Sparagus, Pine apple-seed, or
+Pistaches, Grapes, and Sweet-breads, and broth it on sippets.
+
+
+  _To boil a Chine of Veal, whole, or in peices._
+
+Boil it in water, salt, or in strong broth with a faggot of sweet
+Herbs, Capers, Mace, Salt, and interlarded Bacon in thin slices, and
+some Oyster liquor.
+
+Your Chines being finely boiled, have some stewed Oysters by
+themselves with some Mace and fine onions whole, some vinegar,
+butter, and pepper _&c._
+
+Then have Cucumbers boiled by themselves in water and salt, or
+pickled Cucumbers boiled in water, and put in beaten Butter, and
+Cabbidge-lettice, boiled also in fair water, and put in beaten
+Butter.
+
+Then dish your Chines on sippits, broth them, and put on your stewed
+Oysters, Cucumbers, Lettice, and parboil'd Grapes, Boclites, or
+slic't lemon, and run it over with beaten Butter.
+
+
+  _Chines of Veal otherways, whole, or in pieces._
+
+Stew them, being first almost rosted, put them into a deep Dish,
+with some Gravy, some strong broth, white Wine, Mace, Nutmeg, and
+some Oyster Liquor, two or three slices of lemon and salt, and being
+finely stewed serve them on sippits, with that broth and slic't
+Lemon, Goosberries, and beaten Butter, boil'd Marrow, fried Spinage,
+_&c._ For variety Capers, or Sampier.
+
+
+  _Chines of Veal boiled with fruit, whole._
+
+Put it in a stewing pan or deep dish, with some strong Broth, large
+Mace, a little White Wine, and when it boils scum it, then put some
+dates to, being half boil'd and Salt, some white Endive, Sugar, and
+Marrow.
+
+Then boil some fruit by it self, your meat and broth being finely
+boil'd, Prunes and Raisons of the Sun, strain some six yolks of
+Eggs, with a little Cream, and put it in your broth, then dish it on
+sippets, your Chine, and garnish your dish with Fruit, Mace, Dates
+Sugar, slic't Lemon, and Barberries, _&c._
+
+
+  _Chines of Veal otherways._
+
+Stew the whole with some strong broth, White-wine, and Caper-Liquor,
+slices of interlarded Bacon, Gravy, Cloves, Mace, whole Pepper,
+Sausages of minced Meat, without skins, or little Balls, some
+Marrow, Salt, and some sweet Herbs picked of all sorts, and bruised
+with the back of a Ladle; put them to your broth, a quarter of an
+hour before you dish your Chines, and give them a warm, and dish up
+your Chine on _French_ Bread, or sippits, broth it, and run it over
+with beaten butter, Grapes or slic't Lemon, _&c._
+
+
+  _Chines of Mutton boil'd whole, or Loins, or any Joint whole._
+
+Boil it in a long stewing-pan or deep dish with fair water as much
+as will cover it, and when it boils cover it, being scumm'd first,
+and put to it some Salt, White-wine, and some Carrots cut like dice;
+your broth being half boil'd, strain it, blow off the fat, and wash
+away the dregs from your Mutton, wash also your pipkin, or stewing
+pan, and put in again your broth, with some Capers, and large Mace:
+stew your broth and materials together softly, and lay your Mutton
+by in some warm broth or dish, then put in also some sweet Herbs,
+chopped with Onions, boil'd among your broth.
+
+Then have Colliflowers ready boil'd in water and salt, and put in
+beaten butter, with some boil'd marrow, then the Mutton and Broth
+being ready, dissolve two or three yolks of Eggs with White-Wine,
+Verjuyce or Sack; give it a walm, and dish up your meat on sippets
+finely carved, or _French_ bread in slices, and broth it; then lay
+on your Colliflowers, Marrow, Carrots, and Gooseberries, Barberries
+or Grapes, and run it over with beaten Butter.
+
+Sometimes for variety, according to the seasons, you may use
+Turnips, Parsnips, Artichocks, Sparagus, Hopbuds or Colliflowers,
+boild in water and salt, and put in beaten Butter, Cabbidge sprouts,
+or Cabbidge, Lettice, and Chesnuts.
+
+And for the thickning of this broth sometimes, take strained
+Almonds, with strong broth, and Saffron, or none.
+
+Other-while grated bread, Yolks of hard Eggs, and Verjuyce, _&c._
+
+
+  _To boil a Chine, Rack, or Loin, of Mutton, otherways,
+    whole, or in pieces._
+
+Boil it in a stewing-pan or deep dish, with fair water as much as
+will cover it, and when it boils scum it, and put to it some salt;
+then being half boil'd, take up the meat, strain the broth, and blow
+off the fat, wash the stewing-pan and meat, then put in again the
+crag end of the Mutton, to make the broth good, and put to it some
+Mace.
+
+Then a little before you take up your mutton, a handful of picked
+Parsley, chopped small, put it in the broth, with some whole
+marigold flowers, and your whole chine of mutton give a walm or two,
+then dish it up on sippets and broth it. Then have Raisins of the
+Sun and Currans boiled tender, lay on it, and garnish your Dish with
+Prunes, Marigold-flowers, Mace, Lemons, and Barberries, _&c._
+
+Otherways without Fruit, boil it with Capers; and all manner of
+sweet herbs stripped, some Spinage, and Parsley bruised with the
+back of a Ladle, Mace, and Salt, _&c._
+
+
+  _To boil a Chine of Mutton, whole or in peices,
+    or any other Joint._
+
+Boil it in a fair glazed pipkin, being well scummed, put in a faggot
+of sweet herbs, as Time, Parsly, Sweet Marjoram, bound hard and
+stripped with your Knife, and put some Carrots cut like small dice,
+or cut like Lard, some Raisins, Prunes, Marigold-flowers, and salt,
+and being finely boiled down, serve it on sippits, garnish your dish
+with Raisins, Mace, Prunes, Marigold-flowers, Carrots, Lemons,
+boil'd Marrow, _&c._
+
+Sometimes for change leave out Carrots and Fruit.
+
+Use all as beforesaid, and add white Endive, Capers, Samphire, run
+it over with beaten Butter and Lemons.
+
+
+  _Barley Broth._
+
+  _Chine of Mutton or Veal in Barley Broth, Rack, or any Joynt._
+
+Take a Chine or Knuckle, and joynt it, put it in a Pipkin with some
+strong broth, and when it boils, scum it, and put in some French
+Barley, being first boiled in two or three waters, with some large
+Mace, and a faggot of sweet herbs bound up, and close hard tied,
+some Raisins, Damask Prunes, and Currans, or no Prunes, and
+Marigold-flowers; boil it to an indifferent thickness, and serve it
+on sippets.
+
+
+  _Barley Broth otherwise._
+
+Boil the Barley first in two waters, and then put it to a Knuckle of
+Veal, and to the Broth, Salt, Raisins, sweet Herbs a faggot, large
+Mace, and the quantity of a fine Manchet slic't together.
+
+
+  _Otherwise._
+
+Otherways without Fruit: put some good Mutton-gravy, Saffron, and
+sometimes Raisins only.
+
+
+  _Chine or any Joint._
+
+Otherways stew them with strong broth and White-Wine, put it in a
+Pipkin to them, scum it, and put to it some Oyster-Liquor, Salt,
+whole peper, and a bundle of sweet herbs well bound up, some Mace,
+two or three great Onions, some interlarded Bacon cut like dice, and
+Chesnuts, or blanched Almonds and Capers.
+
+Then stew your Oysters by themselves with Mace, Butter, Time and two
+or three great Onions; sometimes Grapes.
+
+Garnish your dish with Lemon-Peel, Oysters, Mace, Capers, and
+Chesnuts, _&c._
+
+
+  _Stewed Broth._
+
+To make stewd Broth, the Meat most proper for it is.
+
+  _A Leg of Beef, Marrow-Bones, Capon, or a Loin or Rack of Mutton
+    or a knuckle of Veal._
+
+Take a Knuckle of Veal, a Joynt of Mutton, two Marrow bones,
+a Capon, boil them in fresh water, and scum them; then put in a
+bundle of sweet herbs well bound up or none, large Mace, whole
+Cinamon, and Ginger bruised, and put in a littlerag, the spice being
+a little bruised also. Then beat some Oatmeale, strain it, and put
+it to your broth, then have boil'd Prunes and Currans strained also
+and put it to your broth, with some whole raisons and currans; and
+boil not your fruit too much: then about half an hour before you
+dish your meat, put in a pint of Claret Wine and Sugar, then dish up
+your meat on fine sippits, and broth it.
+
+Garnish your dish with Lemons, Prunes, Mace, Raisins, Currans, and
+Sugar.
+
+You may add to the former Broth, Fennel-roots and Parsley roots tied
+up in a bundle.
+
+
+  _Stewed Broth new Fashion._
+
+Otherways for change; take two Joints of Mutton, Rack and Loin,
+being half boiled and scummed, take up the Mutton, and wash away the
+dregs from it, strain the broth, and blow away the fat, then put to
+the broth in a pipkin a bundle of sweet Herbs bound up hard, and
+some Mace, and boil in it also a pound of Raisins of the Sun being
+strained, a pound of Prunes whole, with Cloves, Pepper, Saffron,
+Salt, Claret, and Sugar: stew all well together, a little before you
+dish out your broth, put in your meat again, give it a warm, and
+serve it on fine carved sippits.
+
+
+  _To stew a Loin or Rack of Mutton, or any Joint otherways._
+
+I.
+
+Chop a Loin into steaks, lay it in a deep dish or stewing pan, and
+put to it half a pint of Claret or White-Wine, as much water, some
+Salt and pepper, three or four whole Onions, a faggot of sweet Herbs
+bound up hard, and some large Mace; cover them close, and stew them
+leisurely the space of two hours, turn them now and then, and serve
+them on sippets.
+
+II.
+
+Otherways for change, being half boiled, chop some sweet Herbs and
+put to them, give them a walm, and serve them on sippets with
+scalded Goosberries, Barberries, Grapes, or Lemon.
+
+III.
+
+Otherways for variety, put Raisins, Prunes, Currans, Dates, and
+serve them with slic't Lemon and beaten butter.
+
+IV.
+
+Sometimes you may alter the Spice, and put Nutmeg, Cloves, and
+Ginger.
+
+V.
+
+Sometimes to the first plain way, put Capers, pickled Cucumbers,
+Samphire, _&c._
+
+VI.
+
+Otherways, stew it between two dishes with fair water, and when it
+boils, scum it, and put three or four blades of large Mace, gross
+Pepper, Salt, and Cloves, and stew them close covered two hours;
+then have Parsley picked, and some stripped Time, spinage, sorrel,
+savoury, and sweet Marjoram, chopped with some onions, put them to
+your meat, and give it a walm, with some grated bread amongst, dish
+them on carved sippets, and blow off the fat on the broth, and broth
+it: lay Lemon on it, and beaten butter, or stew it thus whole.
+
+Before you put on your Herbs blow off the fat.
+
+
+  _To boil a Leg of Mutton divers ways._
+
+I.
+
+Stuff a Legg of Mutton with Parsley being finely picked, boil it in
+water and salt, and serve it in a fair dish with Parsley, and
+verjuyce in sawcers.
+
+II.
+
+Otherways: boil it in water and salt, not stuffed, and being boiled
+stuff it with Lemon in bits like square dice, and serve it also with
+the peels square, cut round about it make sauce with the Gravy and
+beaten butter, with Lemon and grated Nutmeg.
+
+III.
+
+Otherways, boil it in water and salt, being stuffed with parsley,
+and make sauce with large mace, gravy, chopped parsley, butter,
+vinegar, juice of orange, gooseberries, barberries, or grapes and
+sugar: serve it on sippets.
+
+IV. _To boil a Leg of Mutton otherways._
+
+Take a good leg of Mutton, and boil it in water and salt, being
+stuffed with sweet herbs chopped with some beef-suet, some salt and
+nutmeg.
+
+Then being almost boiled, take up some of the broth into a Pipkin,
+and put to it some large mace, a few currans; a handful of French
+Capers, and a little sack, the yolks of three or four hard eggs,
+minced small, and some lemon cut like square dice; and being finely
+boil'd, dish it on carved sippets, broth it, and run it over with
+beaten butter, and lemon shred small.
+
+V. _Otherways._
+
+Take a fair leg of mutton, boil it in water and salt, and make sauce
+with gravy, some wine vinegar, salt-butter, and strong broth, being
+well stewed together with nutmeg.
+
+Then dish up the leg of mutton on fine carved sippets, and pour on
+your broth.
+
+Garnish your dish with barberries, capers, and slic't lemon.
+
+Garnish the leg of mutton with the same garnish, and run it over
+with beaten butter, slic't lemon, and grated nutmeg.
+
+
+  _To boil a leg of Veal._
+
+  1. Stuff it with beef-suet, and sweet herbs chopped, nutmeg, salt,
+    and boil it in fair water and salt.
+
+Then take some of the broth, and put to some capers, currans, large
+mace, a piece of interlarded Bacon, two or three whole Cloves,
+pieces of pears, and some artichock-suckers boil'd and put in beaten
+butter, boil'd marrow and mace. Then before you dish it up, have
+sorrel, sage, parsley, time, sweet marjoram coursely minced, with
+two or three cuts of a knife, and bruised with the back of a ladle
+on a clean board, put it to your broth to make it green, and give it
+a warm or two. Then dish up the leg of veal on fine carved sippets,
+pour on the broth, and then your other materials, some Goosberries,
+or Barberries, beaten butter and lemon.
+
+  2. _To boil a Leg of Veal otherways._
+
+Stuff it with beef-suet, nutmeg, and salt, boil it in a pipkin, and
+when it boils, scum it, and put into it some salt, parsley, and
+fennel roots in a bundle close bound up; then being almost boil'd,
+take up some of the broth in a pipkin, and put to it some Mace,
+Raisins of the sun, gravy; stew them well together, and thicken it
+with grated bread strained with hard Eggs: before you dish up your
+broth have parsley, time, sweet marjoram stript, marigold flowers,
+sorrel, and spinage picked: bruise it with the back of a ladle, give
+it a warm and dish up your leg of veal on fine carved sippets: pour
+on the broth and run it over with beaten Butter.
+
+  3. _To boil a Leg of Veal otherwise with rice, or a Knuckle._
+
+Boil it in a pipkin, put some salt to it, and scum it; then put to
+it some mace and some rice finely picked and washed, some raisins of
+the sun and gravy; and being fine and tender boil'd, put in some
+saffron and serve it on fine carved sippets, with the rice over all.
+
+  4. Otherways with past cut like small lard, boil it in thin broth
+    and saffron.
+
+  5. Otherways in white broth, and with fruit, spinage, sweet herbs
+    and gooseberries, _&c._
+
+
+
+
+  _To make all manner of forc't meats, or stuffings for
+    any kind of Meats; as Leggs, Breasts, Shoulders, Loins or Racks;
+    or for any Poultry or Fowl whatsoever, boil'd, rost, stewed,
+    or baked; or boil'd in bags, round like a quaking Pudding
+    in a napkin._
+
+
+  _To force a Leg of Veal in the French Fashion,
+    in a Feast for Dinner or Supper._
+
+Take a leg of Veal, and take out the meat, but leave the skin and
+knuckle whole together, then mince the meat that came out of the leg
+with some beef-suet or lard, and some sweet herbs minced also; then
+season it with pepper, nutmeg, ginger, cloves, salt, a clove or two
+of garlic, and some three or four yolks of hard eggs whole or in
+quarters, pine apple-seed, two or three raw eggs, pistaches,
+chesnuts, pieces of artichocks, and fill the leg, sow it up and boil
+it in a pipkin with two gallons of fair water, and some white wine,
+being scummed and almost boil'd take up some broth into a dish or
+pipkin, and put to it some chesnuts, pistaches, pine-apple-seed,
+marrow, large mace, and artichocks bottoms, and stew them well
+together; then have some fried tost of manchet or roles finely
+carv'd. The leg being finely boil'd, dish it on French bread, and
+fried tost and sippets round about it, broth it and put on marrow,
+and your other materials, with sliced lemon and lemon peel, run it
+over with beaten butter, and thicken your broth sometimes with
+strained almonds; sometimes yolks of eggs and saffron, or saffron
+onely.
+
+You may add sometimes balls of the same meat.
+
+
+  _Garnish._
+
+For your Garnish you may use Chesnuts, Artichock, pistaches,
+pine-apple-seed and yolks of hard eggs in halves or potato's.
+
+Otherwhiles: Quinces in quarters, or pears, pippins gooseberries,
+grapes, or barberries.
+
+
+  _To force a breast of Veal._
+
+Mince some Veal or Mutton with some beef-suet or fat bacon, and some
+sweet herbs minced also, and seasoned with some cloves, mace,
+nutmeg, pepper, two or three raw eggs and salt: then prick it up,
+the breast being filled at the lower end, and stew it between two
+dishes with some strong broth, white wine, and large mace, then an
+hour after have sweet herbs picked and stripped, time, sorrel,
+parsley, sweet Marjoram bruised with the back of a ladle, and put it
+into your broth with some beef-marrow, and give it a warm; then dish
+up your breast of Veal, on fine sippets finely carved, broth it, and
+lay on slic't lemons, marrow, mace and barberries, and run it over
+with beaten butter.
+
+If you will have the broth yellow, put saffron into it.
+
+
+  _To boil a breast of Veal otherwise._
+
+Make a Pudding of grated manchet, minced suet, and minced Veal,
+season it with nutmeg, pepper, and salt, three or four eggs,
+cinamon, dates, currans, raisins of the Sun, some grapes, sugar, and
+cream, mingle them all together, and fill the breast; prick it up,
+and stew it between two dishes, with white wine and strong broth,
+mace dates, marrow, and being finely stewed, serve it on sippets,
+and run it over with beaten butter, lemon, Barberries, or grapes.
+
+Sometimes thick it with some almond milk, sugar, and cream.
+
+
+  _To Boil a breast of Veal in another manner._
+
+Joint it well, and perboil it a little, then put it in a stewing pan
+or deep dish with some strong broth; and a bundle of sweet herbs
+well bound up, some large mace, and some slices of interlarded
+bacon, two or three cloves, some capers, samphire, salt, some yolks
+of hard eggs, and white-wine; stew all these well together, and
+being boil'd and tender, serve it on fine carved sippets, and broth
+it. Then have some fried sweetbreads, sausages of veal or pork,
+garlick or none, and run all over with beaten butter, lemon, and
+fried parsley.
+
+Thus you may boil a Rack or Loin.
+
+
+
+
+  To make several sorts of Puddings.
+
+
+  1. _Bread Puddings yellow or Green._
+
+Grate four penny loaves, and fearce them through a cullender, put
+them in a deep dish, and put to them four eggs, two quarts of cream,
+cloves, mace, and some saffron, salt, rose-water, sugar, currans,
+a pound of beef-suet minced, and a pound of dates.
+
+If green, juyces of spinage, and all manner of sweet herbs stamped
+amongst the spinage, and strain the juyce; sweet herbs chopped very
+small, cream, cinamon, nutmeg, salt, and all other things, as is
+next before laid: your herbs must be time stripped, savoury, sweet
+marjoram, rosemarry, parsley, pennyroyal, dates; in these seven or
+eight yolks of eggs.
+
+
+  _Another Pudding, called Cinamon-Pudding_
+
+Take five penny loaves, and fearce them through a cullender, put
+them in a deep dish or tray, and put to them five pints of cream,
+cinamon six ounces, suet one pound minced, eggs six yolks, four
+whites, sugar, salt, slic't dates, stamped almonds, or none,
+rose-water.
+
+
+  _To make Rice Puddings_
+
+Boil your Rice with Cream, strain it, and put to it two penny loaves
+grated, eight yolks of eggs, and three whites, beef suet, one pound
+of Sugar, Salt, Rose-water, Nutmeg, Coriander beaten, _&c._
+
+
+  _Other Rice Puddings._
+
+Steep your rice in milk over night, and next morning drain it, and
+boil it with cream, season it with sugar being cold, and eggs,
+beef-suet, salt, nutmegs, cloves, mace, currans, dates, &c.
+
+
+  _To mak Oatmeal puddings, called Isings._
+
+Take a quart of whole oatmeal, being picked, steep it in warm milk
+over night, next morning drain it, and boil it in a quart of sweet
+cream; and being cold put to it six eggs, of them but three whites,
+cloves, mace, saffron, pepper, suet, dates, currans, salt, sugar.
+This put in bags, guts, or fowls, as capon, _&c._
+
+If green, good store of herbs chopped small.
+
+
+  _To make blood Puddings_
+
+Take the blood of a hog, while it is warm, and steep in it a quart
+or more of great oatmeal groats, at the end of three days take the
+groats out and drain them clean; then put to these groats more then
+a quart of the best cream warmed on the fire; then take some mother
+of time, spinage, parsley, savory, endive, sweet marjoram, sorrel,
+strawberry leaves, succory, of each a few chopped very small and mix
+them with the groats, with a little fennel seed finely beaten, some
+peper, cloves, mace salt, and some beef-suet, or flakes of the hog
+cut small.
+
+Otherways, you may steep your oatmeal in warm mutton broth, or
+scalding milk, or boil it in a bag.
+
+
+  _To make Andolians._
+
+Soak the hogs guts, and turn them, scour them, and steep them in
+water a day and a night, then take them and wipe them dry, and turn
+the fat side outermost.
+
+Then have pepper, chopped sage, a little cloves and mace, beaten
+coriander-seed, & salt; mingle all together, and season the fat side
+of the guts, then turn that side inward again, and draw one gut over
+another to what bigness you please: thus of a whole belly of a fat
+hog. Then boil them in a pot or pan of fair water, with a piece of
+interlarded bacon, some spices and salt; tye them fast at both ends,
+and make them of what length you please.
+
+Sometimes for variety you may leave out some of the foresaid herbs,
+and put pennyroyal, savory, leeks, a good big onion or two,
+marjoram, time, rosemary, sage, nutmeg, ginger, pepper, salt, _&c._
+
+
+  _To make other Blood Puddings._
+
+Steep great oatmeal in eight pints of warm goose blood, sheeps
+blood, calves, or lambs, or fawns blood, and drain it, as is
+aforesaid, after three days put to it in every pint as before.
+
+
+  _Other Blood Puddings._
+
+Take blood and strain it, put in three pints of the blood, and two
+of cream, three penny manchets grated, and beef-suet cut square like
+small dice or hogs flakes, yolks of eight eggs, salt, sweet herbs,
+nutmeg, cloves, mace and pepper.
+
+Sometimes for variety, Sugar, Currans, _&c._
+
+
+  _To make a most rare excellent Marrow Pudding in a dish baked,
+    and garnish the Dish brims with Puff past._
+
+Take the marrow of four marrow bones, two pinemolets or french
+bread, half a pound of raisins of the Sun, ready boil'd and cold,
+cinamon a quarter of an ounce finely beaten, two grated nutmegs,
+sugar a quarter of a pound, dates a quarter of a pound, sack half a
+pint, rose-water a quarter of a pint, ten eggs, two grains of
+ambergreese, and two of musk dissolved: now have a fine clean deep
+large dish, then have a slice of french bread, and lay a lay of
+sliced bread in the dish, and stew it with cinamon, nutmeg, and
+sugar mingled together, and also sprinkle the slices of bread with
+sack and rose-water, & then some raisins of the sun, and some sliced
+dates and good big peices of marrow; and thus make two or three lays
+of the aforesaid ingredients, with four ounces of musk, ambergreece,
+and most marrow on the top, then take two quarts of cream, and
+strain it with half a quarter of fine sugar, and a little salt,
+(about a spoonful) and twelve eggs, six of the whites taken away:
+then set the dish into the oven, temperate, and not too hot, and
+bake it very fair and white, and fill it at two several times, and
+being baked, scrape fine sugar on it, and serve it hot.
+
+
+  _To make marrow Puddings of Rice and grated Bread._
+
+Steep half a pound of rice in milk all night, then drain it from the
+milk, and boil it in a quart of cream; being boild strain it and put
+it to half a pound of sugar, beaten nutmeg and mace steeped in rose
+water, and put to the foresaid materials eight yolks of eggs, and
+five grated manchets, put to it also half a pound of marrow, cut
+like dice, and salt; mingle all together, and fill your bag or
+napkin, and serve it with beaten butter, being boiled and stuck with
+almonds.
+
+If in guts, being boild, tost them before the fire in a silver dish
+or tosting pan.
+
+
+  _To make other Puddings of Turkie or Capon in bags, guts,
+    or for any kind of stuffing, or forcing, or in Cauls_
+
+Take a rost Turky, mince it very small, and stamp it with some
+almond past, then put some coriander-seed beaten, salt, sugar,
+rose-water, yolks of eggs raw, and marrow stamped also with it, and
+put some cream, mace, soked in sack and whitewine, rose-water and
+sack, strain it into the materials, and make not your stuff to thin,
+then fill either gut or napkin, or any fouls boil'd, bak'd or rost,
+or legs of veal or mutton, or breasts, or kid, or fawn, whole lambs,
+suckers, _&c._
+
+
+
+
+  Sheeps Haggas Puddings.
+
+
+  _To make a Haggas Pudding in a Sheeps Paunch._
+
+Take good store of Parsley, savory, time, onions, oatmeal groats
+chopped together, and mingled with some beef or mutton-suet minced
+together, and some cloves, mace, pepper, and salt; fill the paunch,
+sow it up, and boil it. Then being boiled, serve it in a dish, and
+cut a hole in the top of it, and put in some beaten butter with two
+or three yolks of eggs dissolved in the butter or none.
+
+Thus one may do for a Fasting day, and put no suet in it, and put it
+in a napkin or bag, and being well boiled, butter it, and dish it in
+a dish, and serve it with sippets.
+
+
+  _A Haggas otherways._
+
+Steep the oatmeal over night in warm milk, next morning boil it in
+cream, and being fine and thick boil'd, put beef-suet to it in a
+dish or tray, some cloves, mace, nutmeg, salt, and some raisins of
+the sun, or none, and an onion, somtimes savory, parsley, and sweet
+marjoram, and fill the panch, _&c._
+
+
+  _Other Haggas Puddings._
+
+Calves panch, calves chaldrons; or muggets being clenged, boil it
+tender and mince it very small, put to it grated bread, eight yolks
+of eggs, two or three whites, cream, some sweet herbs, spinage,
+succory, sorrel, strawberry leaves very small minced; bits of
+butter, pepper, cloves, mace, cinnamon, ginger, currans, sugar,
+salt, dates, and boil it in a napkin or calves panch, or bake it:
+and being boiled, put it in a dish, trim the dish with scraped
+sugar, and stick it with slic't Almonds, and run it over with beaten
+butter, _&c._
+
+
+  _To make liver Puddings._
+
+Take a good hogs, calves, or lambs liver, and boil it: being cold,
+mince it very small, or grate it, and fearce it through a meal-sieve
+or cullender, put to it some grated manchet, two penny loaves, some
+three pints of cream, four eggs, cloves, mace, currans, salt, dates,
+sugar, cinamon, ginger, nutmegs, one pound of beef-suet minced very
+small: being mixt all together, fill a wet napkin, and bind it in
+fashion of a ball, and serve it with beaten butter and sugar being
+boil'd.
+
+
+  _Other Liver Puddings._
+
+For variety, sometimes sweet herbs, and sometimes flakes of the hog
+in place of beef-suet, fennil-seed, carraway seed, or any other
+seed, and keep the order as is abovesaid.
+
+
+  _To make Puddings of blood after the Italian fashion._
+
+Take three pints of hogs blood, strain it, and put to it half a
+pound of grated cheese, a penny manchet grated, sweet herbs chopped
+very small, a pound of beef-suet minced small, nutmeg, pepper,
+sugar, ginger, cloves, mace, cinamon, sugar, currans, eggs, _&c._
+
+
+  _To make Puddings of a Heifers Udder._
+
+Take an heifers udder, and boil it; being cold, mince it small, and
+put to it a pound of almond paste, some grated manchet, three or
+four eggs, a quart of cream, one pound of beef-suet minced small,
+sweet herbs chopped small also, currans, cinamon, salt, one pound of
+sugar, nutmeg, saffron, yolks of hard eggs in quarters, preserved
+pears in form of square dice; bits of marrow; mingle all together,
+and put it in a clean napkin dipped in warm liquor, bind it up round
+like a ball, and boil it.
+
+Being boil'd dish it in a clean scoured dish, scrape sugar, and run
+it over with beaten butter, stick it with slic't almonds, or slic't
+dates, canded lemon peel, orange, or citrons, juyce of orange over
+all.
+
+Thus also lamb-stones, sweet-breads, turkey, capon, or any poultrey.
+
+
+  _Forcing for any roots; as mellons, Cucumbers, Colliflowers,
+    Cabbidge, Pompions, Gourds, great Onions, Parsnips, Turnips or
+    Carrots._
+
+Take a Musk Mellon, take out the seed, cut it round the mellon two
+fingers deep, then make a forcing of grated bread, beaten almonds,
+rose-water and sugar, some musk-mellon stamped small with it, also
+bisket bread beaten to powder, some coriander-seed, canded lemon
+minced small, some beaten mace and marrow minced small, beaten
+cinamon, yolks of raw eggs, sweet herbs, saffron, and musk a grain;
+then fill your rounds of mellons, and put them in a flat bottom'd
+dish, or earthen pan, with butter in the bottom, and bake them in a
+dish.
+
+Then have sauce made with white-wine and strong broth strained with
+beaten almonds, sugar and cinamon; serve them on sippets finely
+carved, give this broth a warm, and pour it on your mellons, with
+some fine scraped sugar, dry them in the oven, and so serve them.
+
+Or you may do these whole; mellons, cucumbers, lemons or turnips,
+and serve them with any boil'd fowl.
+
+
+  _Other forcing, or Pudding, or stuffing for Birds or any Fowl,
+    or any Joint of Meat._
+
+Take veal or mutton, mince it, and put to it some grated bread,
+yolks of eggs, cream, currans, dates, sugar, nutmeg, cinamon,
+ginger, mace, juyce of Spinage, sweet Herbs, salt and mingle all
+together, with some whole marrow amongst. If yellow, use Saffron.
+
+
+  _Other forcing for Fowls or any Joint of meat._
+
+Mince a leg of mutton or veal and some beef-suet, or venison, with
+sweet herbs, grated bread, eggs, nutmeg, pepper, ginger, salt,
+dates, currans, raisins, some dry canded oranges, coriander seed,
+and a little cream; bake them or boil them, and stew them in white
+wine, grapes, marrow, and give them a walm or two, thick it with two
+or three yolks of eggs, sugar, verjuyce, and serve these puddings on
+sippets, pour on the broth, and strew on sugar and slic't lemon.
+
+
+  _Other forcing of Veal or Pork, Mutton, Lamb, Venison, Land,
+    or Sea Foul._
+
+Mince them with beef-suet or lard, and season them with pepper,
+cloves, mace, and some sweet herbs grated, Bolonia sausages, yolks
+of eggs, grated cheese, salt, _&c._
+
+Other stuffings or forcings of grated cheese, calves brains, or any
+brains, as pork, goat, Kid or Lamb, or any venison, or pigs brains,
+with some beaten nutmeg, pepper, salt, ginger, cloves, saffron,
+sweet herbs, eggs, Gooseberries, or grapes.
+
+Other forcing of calves udder boiled and cold, and stamped with
+almond past, cheese-curds, sugar, cinamon, ginger, mace cream, salt,
+raw eggs, and some marrow or butter, _&c._
+
+
+  _Other Stuffings of Puddings._
+
+Take rice flower, strain it with Goats milk or cream, and the brawn
+of a poultry rosted, minced and stamped, boil them to a good
+thickness, with some marrow, sugar, rosewater and some salt; and
+being cold, fill your poultry, either in cauls of veal or other
+Joynts of meat, and bake them or boil them in bags or guts, put in
+some nutmeg, almond past, and some beaten mace.
+
+
+  _Other stuffings of the brawn of a Capon, Chickens, Pigeons,
+    or any tender Sea Foul._
+
+Take out the meat, and save the skins whole, leave on the legs and
+wings to the skin, and also the necks and heads, and mince the meat
+raw with some interlarded bacon, or beef-suet, season it with
+cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of
+eggs grated, parmisan or none, fill the body, legs, and neck, prick
+up the back, and stew them between two dishes with strong broth as
+much as will cover them, and put some bottoms of artichocks,
+cordons, or boil'd sparagus, goosberries, Barberries, or grapes
+being boil'd, put in some grated permisan, large mace, and saffron,
+and serve them on fine carved sippets, garnish the dish with roast
+turnips, or roast onions, cardons, and mace, _&c._
+
+
+  _Other forcing of Livers of Poultry, or Kid or Lambs._
+
+Take the Liver raw, and cut it into little bits like dice, and as
+much interlarded bacon cut in the same form, some sweet herbs
+chopped small amongst; also some raw yolks of eggs, and some beaten
+cloves and mace, pepper, and salt, a few prunes or raisins, or no
+fruit, but grapes or gooseberries, a little grated permisan, a clove
+or two of garlick; and fill your poultry, either boild or rost, _&c._
+
+
+  _Other forcing for any dainty Foul; as Turkie, Chickens,
+    or Pheasants, or the like boil'd or rost._
+
+Take minced veal raw, and bacon or beef-suet minc't with it; being
+finely minced, season it with cloves and mace, a few currans salt,
+and some boiled bottoms of artichocks cut in form of dice small, and
+mingle amongst the forcing, with pine-apple-seeds, pistaches,
+chesnuts and some raw eggs, and fill your poultry, _&c._
+
+
+  _Other fillings or forcings of parboild Veal or Mutton._
+
+Mince the Meat with beef-suet or interlarded Bacon, and some cloves,
+mace, pepper, salt, eggs, sugar, and some quartered pears, damsons,
+or prunes, and fill your fowls, _&c._
+
+
+  _Other fillings of raw Capons._
+
+Mince it with fat bacon and grated cheese, or permisan, sweet herbs,
+cheese curd, currans, cinamon, ginger, nutmeg, pepper, salt, and
+some pieces of artichocks like small dice, sugar, saffron, and some
+mushrooms.
+
+
+  _Otherways._
+
+Grated liver of veal, minced lard, fennel-seed, whole raw eggs,
+sugar, sweet herbs, salt, grated cheese, a clove or two of garlick,
+cloves, mace, cinamon and ginger, _&c._
+
+
+  _Otherways._
+
+For a leg of mutton, grated bread, yolks of raw eggs, beef-suet,
+salt, nutmeg, sweet herbs, juyce of spinage; cream, cinamon, and
+sugar; if yellow, saffron.
+
+
+  _Other forcing, for Land or Sea fowl boiled or baked,
+    or a Leg of Mutton._
+
+Take the meat out of the leg, leave the skin whole, and mince the
+meat with beef-suet and sweet herbs; and put to it, being finely
+minced, grated bread, dates, currans, raisins, orange minced small,
+ginger, pepper, nutmeg, cream, and eggs; being boiled or baked, make
+a sauce with marrow, strong broth, white-wine, verjuyce, mace,
+sugar, and yolks of eggs, strained with verjuyce; serve it on fine
+carved sippets, and slic'd lemon, grapes or gooseberries: and thus
+you may do it in cauls of veal, lamb, or kid.
+
+
+  _Legs of Mutton forc't, either rost or boil'd._
+
+Mince the meat with beef-suet or bacon, sweet herbs, pepper, salt,
+cloves and mace, and two or three cloves of garlick, raw eggs, two
+or three chesnuts, & work up altogether, fill the leg, and prick it
+up, then rost it or boil it: make sauce with the remainder of the
+meat, & stew it on the fire with gravy, chesnuts, pistaches, or pine
+apple seed, bits of artichocks, pears, grapes, or pippins, and serve
+it hot on this sauce, or with gravy that drops from it only, and
+stew it between two dishes.
+
+
+  _Other forcing of Veal._
+
+Mince the veal and cut the lard like dice, and put to it, with some
+minced Pennyroyall, sweet marjoram, winter savory, nutmeg, a little
+cammomile, pepper, salt, ginger, cinamon, sugar, and work all
+together; then fill it into beef guts of some three inches long, and
+stew them in a pipkin with claret wine, large mace, capers and
+marrow; being finely stewed, serve them on fine carved sippets,
+slic'd lemon and barberries, and run them over with beaten butter
+and scraped sugar.
+
+
+  _Other forcing for Veal, Mutton, or Lamb._
+
+Either of these minced with beef-suet, parsley, time, savory,
+marigolds, endive and spinage; mince all together, and put some
+grated bread, grated nutmeg, currans, five dates, sugar, yolks of
+eggs, rose-water, and verjuyce; of this forcing you may make birds,
+fishes, beasts, pears, balls or what you will, and stew them, or fry
+them, or bake them and serve them on sippets with verjuyce, sugar
+and butter, either dinner or supper.
+
+
+  _Other forcing for breast, Legs, or Loyns of Beef, Mutton,
+    Veal, or any Venison, or Fowl, rosted, baked, or stewed._
+
+Mince any meat, and put to it beef-suet or lard, dates, raisins,
+grated bread, nutmeg, pepper and salt, and two or three eggs, _&c._
+
+
+  _Otherways._
+
+Mince some mutton with beef-suet, some orange-peel, grated nutmeg,
+grated bread, coriander-seed, pepper, salt, and yolks of eggs,
+mingle all together, and fill any breast, or leg, or any Joynt of
+sweet, and make sauce with gravy, strong broth, dates, currans,
+sugar, salt, lemons, and barberries. _&c._
+
+
+  _Other forcing for rost or boil'd, or baked Legs of any meat,
+    or any other Joint or Fowl._
+
+Mince a Leg of Mutton with beef-suet, season it with cloves, mace,
+pepper, salt, nutmeg, rose-water, currans, raisins, carraway-seeds
+and eggs; and fill your leg of Mutton, _&c._
+
+Then for sauce for the aforesaid, if baked, bake it in an earthen
+pan or deep dish, and being baked, blow away the fat, and serve it
+with the gravy.
+
+If rost, save the gravy that drops from it, and put to it slic't
+lemon or orange.
+
+If boil'd, put capers, barberries, white-wine, hard eggs minced,
+beaten Butter, gravy, verjuyce and sugar, _&c._
+
+
+  _Other forcing._
+
+Mince a leg of mutton or lamb with beef-suet, and all manner of
+sweet herbs minced, cloves, mace, salt, currans, sugar, and fill the
+leg with half the meat: than make the rest into little cakes as
+broad as a shilling, and put them in a pipkin, with strong mutton
+broth, cloves, mace, vinegar, and boil the leg, or bake it, or
+rost it.
+
+
+  _Forcing in the Spanish Fashion in balls._
+
+Mince a leg of mutton with beef suet and some marrow cut like square
+dice, put amongst some yolks of eggs, and some salt and nutmeg; make
+this stuff as big as a tennis ball, and stew them with strong broth
+the space of two hours; turn them and serve them on toasts of fine
+manchet, and serve them with the palest of the balls.
+
+
+  _Other manner of Balls._
+
+Mince a leg of Veal very small, yolks of hard eggs, and the yolks of
+seven or eight raw eggs, some salt, make them into balls as big as a
+walnut, and stew them in a pipkin with some mutton broth, mace,
+cloves, and slic't ginger, stew them an hour, and put some marrow to
+them, and serve them on sippets, _&c._
+
+
+  _Other grand or forc't Dish._
+
+Take hard eggs, and part the yolks and whites in halves, then take
+the yolks and mince them, or stamp them in a Mortar, with marchpane
+stuff, and sweet herbs chopped very small, and put amongst the eggs
+or past, with sugar and cinamon fine beaten, put some currans also
+to them, and mingle all together with salt, fill the whites, and set
+them by.
+
+Then have preserved oranges canded, and fill them with marchpane
+paste and sugar, and set them by also.
+
+Then have the tops of sparagus boil'd, and mixed with butter,
+a little sack, and set them by also.
+
+Then have boild chesnuts peeled and pistaches, and set them by also.
+
+Then have marrow steeped first in rose-water, then fried in Butter,
+set that by also.
+
+Then have green quodlings slic't, mixt with bisket bread & egg, and
+fried in little cakes, and set that by also.
+
+Then have sweet-breads, or lamb-stones, and yolks of hard eggs
+fryed, _&c._ and dipped in Butter.
+
+Then have small turtle doves, and pigeon peepers and chicken-peepers
+fried, or finely rosted or boiled, and set them by, or any small
+birds, and some artichocks, and potato's boil'd and fried in Butter,
+and some balls as big as a walnut, or less, made of parmisan, and
+dipped in butter, and fried.
+
+Then last of all, put them all in a great charger, the chickens or
+fowls in the middle, then lay a lay of sweetbreads, then a lay of
+bottoms of artichocks, and the marrow; on them some preserved
+oranges.
+
+Then next some hard eggs round that, fried sparagus, yolks of eggs,
+chesnuts, and pistaches, then your green quodlings stuffed: the
+charger being full, put to them marrow all over the meat, and juyce
+of orange, and make a sauce of strained almonds, grapes, and
+verjuyce; and being a little stewed in the oven, dry it, _&c._
+
+
+  The dish.
+
+  _Sweetbreads, Lambstones, Chickens, Marrow, Almonds, Eggs,
+  Oranges, Bisket, Sparagus, Artichocks, Musk, Saffron, Butter,
+  Potato's, Pistaches, Chesnuts, Verjuyce, Sugar, Flower,
+  Parmisan, Cinamon._
+
+
+  _To force a French Bread called Pine-molet, or three of them._
+
+Take a manchet, and make a hole in the top of it, take out the crum,
+and make a composition of the brawn of a capon rost or boil'd; mince
+it, and stamp it in a mortar, with marchpane past, cream, yolks of
+hard eggs, muskefied bisket bread, the crum of very fine manchet,
+sugar, marrow, musk, and some sweet herbs chopped small, beaten
+cinamon, saffron, some raw yolks of eggs, and currans: fill the
+bread, and boil them in napkins in capon broth, but first stop the
+top with the pieces you took off. Then stew or fry some sweetbreads
+of veal and forced chickens between two dishes, or Lamb-stones,
+fried with some mace, marrow, and grapes, sparagus, or artichocks,
+and skirrets, the manchets being well boil'd, and your chickens
+finely stewed, serve them in a fine dish, the manchets in the
+middle, and the sweetbreads, chickens, and carved sippets round
+about the dish; being finely dished, thicken the chicken broth with
+strained almonds, creams, sugar, and beaten butter.
+
+Garnish your dish with marrow, pistaches, artichocks, puff paste,
+mace, dates, pomegranats, or barberries, and slic't lemon.
+
+
+  _Another forc't dish._
+
+Take two pound of beef-marrow, and cut it as big as great dice, and
+a pound of Dates, cut as big as small Dice; then have a pound of
+prunes, and take away the out-side from the stones with your knife,
+and a pound of Currans, and put these aforesaid in a Platter, twenty
+yolks of eggs, and a pound of sugar, an ounce of cinamon, and mingle
+all together.
+
+Then have the yolks of twenty eggs more, strain them with
+Rose-water, a little musk and sugar, fry them in two pancakes with a
+little sweet butter fine and yellow, and being fried, put one of
+them in a fair dish, and lay the former materials on it spread all
+over; then take the other, and cut it in long slices as broad as
+your little finger, and lay it over the dishes like a lattice
+window, set it in the Oven, and bake it a little, then fry it, _&c._
+Bake it leisurely.
+
+
+  _Another forc't fryed Dish._
+
+Make a little past with yolks of eggs, flower, and boiling liquor.
+
+Then take a quarter of a pound of sugar, a pound of marrow, half an
+ounce of cinamon, and a little ginger. Then have some yolks of Eggs,
+and mash your marrow, and a little Rose-water, musk or amber, and a
+few currans or none, with a little suet, and make little pasties,
+fry them with clarified butter, and serve them with scraped sugar,
+and juyce of orange.
+
+
+  _Otherways._
+
+Take good fresh water Eels, flay and mince them small with a warden
+or two, and season it with pepper, cloves, mace, saffron: then put
+currans, dates, and prunes, small minced amongst, and a little
+verjuyce, and fry it in little pasties; bake it in the oven, or stew
+it in a pan in past of divers forms, or pasties or stars, _&c._
+
+
+
+
+  To make any kind of sausages.
+
+
+  _First, Bolonia Sausages._
+
+The best way and time of the year is to make them in _September_.
+
+Take four stone of pork, of the legs the leanest, and take away all
+the skins, sinews, and fat from it; mince it fine and stamp it: then
+add to it three ounces of whole pepper, two ounces of pepper more
+grosly cracked or beaten, whole cloves an ounce, nutmegs an ounce
+finely beaten, salt, spanish, or peter-salt, an ounce of
+coriander-seed finely beaten, or carraway-seed, cinamon an ounce
+fine beaten, lard cut an inch long, as big as your little finger,
+and clean without rust; mingle all the foresaid together; and fill
+beef guts as full as you can possibly, and as the wind gathers in
+the gut, prick them with a pin, and shake them well down with your
+hands; for if they be not well filled, they will be rusty.
+
+These aforesaid Bolonia Sausages are most excellent of pork only:
+but some use buttock beef, with pork, half one and as much of the
+other. Beef and pork are very good.
+
+Some do use pork of a weeks powder for this use beforesaid, and no
+more salt at all.
+
+Some put a little sack in the beating of these sausages, and put in
+place of coriander-seed, carraway-seed.
+
+This is the most excellent way to make Bolonia Sausages, being
+carefully filled, and tied fast with a packthred, and smoaked or
+smothered three or four days, that will turn them red; then hang
+them in some cool cellar or higher room to take the air.
+
+
+  _Other Sausages._
+
+Sausages of pork with some of the fat of a chine of bacon or pork,
+some sage chopped fine and small, salt, and pepper: and fill them
+into porkets guts, or hogs, or sheeps guts, or no guts, and let them
+dry in the chimney leisurely, _&c._
+
+
+  _Otherways._
+
+Mince pork with beef-suet, and mince some sage, and put to it some
+pepper, salt, cloves, and mace; make it into balls, and keep it for
+your use, or roll them into little sausages some four or five inches
+long as big as your finger; fry six or seven of them, and serve them
+in a dish with vinegar or juyce of orange.
+
+Thus you may do of a leg of veal, and put nothing but salt and suet;
+and being fried, serve it with gravy and juyce of orange or butter
+and vinegar; and before you fry them flower them. And thus mutton or
+any meat.
+
+Or you may add sweet Herbs or Nutmeg: and thus Mutton.
+
+
+  _Other Sausages._
+
+Mince some Buttock-Beef with Beef suet, beat them well together, and
+season it with cloves, mace, pepper, and salt: fill the guts, or fry
+it as before; if in guts, boil them and serve them as puddings.
+
+
+  _Otherways for change._
+
+If without guts, fry them and serve them with gravy, juyce of orange
+or vinegar, _&c._
+
+
+  _To make Links._
+
+Take the raring pieces of pork or hog bacon, or fillets, or legs,
+cut the lean into bits as big as great dice square, and the fleak in
+the same form, half as much; and season them with good store of
+chopped sage chopt very small and fine; and season it also with some
+pepper, nutmeg, cloves, and mace also very small beaten, and salt,
+and fill porkets guts, or Beef-guts: being well filled, hang them up
+and dry them till the salt shine through them; and when you will
+spend them, boil them and broil them.
+
+
+
+
+  To make all manner of Hashes.
+
+
+  _First, of raw Beef._
+
+Mince it very small with some Beef-suet or lard, some sweet herbs,
+pepper, salt, some cloves, and mace, blanched chesnuts, or almonds
+blanched, and put in whole, some nutmeg, and a whole onion or two,
+and stew it finely in a pipkin with some strong broth the space of
+two hours, put a little claret to it, and serve it on sippets finely
+carved, with some grapes or lemon in it also, or barberries, and
+blow off the fat.
+
+
+  _Otherways._
+
+Stew it in Beef gobbets, and cut some fat and lean together as big
+as a good pullets egg, and put them into a pot or pipkin with some
+Carrots cut in pieces as big as a walnut, some whole onions, some
+parsnips, large mace, faggot of sweet herbs, salt, pepper, cloves,
+and as much water and wine as will cover them, and stew it the space
+of three hours.
+
+
+  2. _Beef hashed otherways, of the Buttock._
+
+Cut it into thin slices, and hack them with the back of your knife,
+then fry them with sweet butter; and being fried put them in a
+pipkin with some claret, strong broth, or gravy, cloves, mace,
+pepper, salt, and sweet-butter; being tender stewed the space of an
+hour, serve them on fine sippets, with slic't lemon, gooseberries,
+barberries, or grapes, and some beaten butter.
+
+
+  3. _Beef hashed otherways._
+
+Cut some buttock-beef into fine thin slices, and half as many slices
+of fine interlarded Bacon, stew it very well and tender, with some
+claret and strong Broth, cloves, mace, pepper, and salt; being
+tender stewed the space of two hours, serve them on fine carved
+sippets, _&c._
+
+
+  4. _A Hash of Bullocks Cheeks._
+
+Take the flesh from the bones, then with a sharp knife slice them in
+thin slices like Scotch collops, and fry them in sweet butter a
+little; then put them into a Pipkin with gravy or strong broth and
+claret, and salt, chopped sage, and nutmeg, stew them the space of
+two hours, or till they be tender, then serve them on fine carved
+sippets, _&c._
+
+
+  _Hashes of Neats Feet, or any Feet; as Calves, Sheeps, Dears,
+    Hogs, Lambs, Pigs, Fawns, or the like, many of the ways
+    following._
+
+Boil them very tender, and being cold, mince them small, then put
+currans to them, beaten cinamon, hard eggs minced, capers, sweet
+herbs minced small, cloves, mace, sugar, white-wine, butter, slic't
+lemon or orange, slic't almonds, grated bread, saffron, sugar,
+gooseberries, barberries or grapes; and being finely stewed down,
+serve them on fine carved sippets.
+
+
+  2. _Neats Feet hashed otherwise._
+
+Cut them in peices, being tender boild, and put to them some chopped
+onions, parsly, time butter, mace, pepper, vinegar, salt, and sugar:
+being finely stewed serve them on fine carved sippets, barberries,
+and sugar; sometimes thicken the broth with yolks of raw eggs and
+verjuice, run it over with beaten butter, and sometimes no sugar.
+
+
+  3. _Hashing otherways of any Feet._
+
+Mince them small, and stew them with white wine, butter, currans,
+raisins, marrow, sugar, prunes, dates, cinamon, mace, ginger,
+pepper, and serve them on tosts of fried manchet.
+
+Sometimes dissolve the yolks of eggs.
+
+
+  4. _Neats Feet, or any Feet otherways_
+
+Being tender boil'd and soused, part them and fry them in sweet
+butter fine and brown; dish them in a clean dish with some mustard
+and sweet Butter, and fry some slic't onions, and lay them all over
+the top; run them over with beaten Butter.
+
+
+  5. _Neats-feet, or other Feet otherways sliced,
+    or in pieces stewed._
+
+Take boil'd onions, and put your feet in a pipkin with the onions
+aforesaid being sliced, and cloves, mace, white wine, and some
+strong broth and salt, being almost stewed or boil'd, put to it some
+butter and verjuyce, and sugar, give it a warm or two more, serve it
+on fine sippets, and run it over with sweet Butter.
+
+
+  6. _Neats-feet otherways, or any Feet fricassed, or Trotters._
+
+Being boil'd tender and cold, take out the hair or wool between the
+toes, part them in halves, and fry them in butter; being fryed, put
+away the Butter, and put to them grated nutmeg, salt, and strong
+Broth.
+
+Then being fine and tender, have some yolks of eggs dissolved with
+vinegar or verjuyce, some nutmeg in the eggs also, and into the eggs
+put a piece of Fresh Butter, and put away the frying: and when you
+are ready to dish up your meat, put in the eggs, and give it a toss
+or two in the pan, and pour it in a clean dish.
+
+
+  1. _To hash Neats-tongues, or any Tongues._
+
+Being fresh and tender boil'd, and cold, cut them into thin slices,
+fry them in sweet butter, and put to them some strong broth, cloves,
+mace, saffron, salt, nutmegs grated, yolks of eggs, grapes,
+verjuyce: and the tongue being fine and thick, with a toss or two in
+the pan, dish it on fine sippets.
+
+Sometimes you may leave out cloves and mace; and for variety put
+beaten cinamon, sugar, and saffron, and make it more brothy.
+
+
+  2. _To hash a Neats-Tongue otherways._
+
+Slice it into thin slices, no broader than a three pence, and stew
+it in a dish or pipkin with some strong broth, a little sliced onion
+of the same bigness of the tongue, and some salt, put to some
+mushrooms, and nutmeg, or mace, and serve it on fine sippets, being
+well stewed; rub the bottom of the dish with a clove or two of
+garlick or mince a raw onion very small and put in the bottom of the
+dish, and beaten butter run over the tops of your dish of meat, with
+lemon cut small.
+
+
+  3. _To hash a Tongue otherwise, either whole or in slices._
+
+Boil it tender, and blanch it; and being cold, slice it in thin
+slices, and put to it boil'd chesnuts or roste, some strong broth,
+a bundle of sweet herbs, large mace, white endive, pepper, wine,
+a few cloves, some capers, marrow or butter, and some salt; stew it
+well together, and serve it on fine carved sippets, garnish it on
+the meat, with gooseberries, barberries, or lemon.
+
+
+  4. _To hash a Tongue otherways._
+
+Being boil'd tender, blanch it, and let it cool, then slice it in
+thin slices, and put it in a pipkin with some mace and raisins,
+slic't dates, some blanched almonds; pistaches, claret or white
+whine, butter, verjuyce, sugar, and strong broth; being well stewed,
+strain in six eggs, the yolks being boil'd hard, or raw, give it a
+warm, and dish up the tongue on fine sippets.
+
+Garnish the dish with fine sugar, or fine searced manchet, lay lemon
+on your meat slic't, run it over with beaten butter, _&c._
+
+
+  5. _To hash a Neats Tongue otherways._
+
+Being boil'd tender, slice it in thin slices, and put it in a pipkin
+with some currans, dates, cinamon, pepper, marrow, whole mace,
+verjuyce, eggs, butter, bread, wine, and being finely stewed, serve
+it on fine sippets, with beaten butter, sugar, strained eggs,
+verjuyce, _&c._
+
+
+  _6. To stew a Neats Tongue whole._
+
+Take a fresh neats tongue raw, make a hole in the lower end, and
+take out some of the meat, mince it with some Bacon or Beef suet,
+and some sweet herbs, and put in the yolks of an egg or two, some
+nutmeg, salt, and some grated parmisan or fat cheese, pepper, and
+ginger; mingle all together, and fill the hole in the tongue, then
+rap a caul or skin of mutton about it, and bind it about the end of
+the tongue, boil it till it will blanch: and being blanched, wrap
+about it the caul of veal with some of the forcing, roast it a
+little brown, and put it in a pipkin, and stew it with some claret
+and strong broth, cloves, mace, salt, pepper, some strained bread,
+or grated manchet, some sweet herbs chopped small, marrow, fried
+onions and apples amongst; and being finely stewed down, serve it on
+fine carved sippets, with barberries and slic't lemon, and run it
+over with beaten Butter. Garnish the dish with grated or searced
+manchet.
+
+
+  _7. To stew a Neats Tongue otherways, whole, or in pieces,
+    boiled, blanch it, or not._
+
+Take a tongue and put it a stewing between two dishes being raw, &
+fresh, put some strong broth to it and white wine, with some whole
+cloves, mace, and pepper whole, some capers, salt, turnips cut like
+lard, or carrots, or any roots, and stew all together the space of
+two or three hours leisurely, then blanch it, and put some marrow to
+it, give it a warm or two, and serve it on sippets finely carved,
+and strow on some minced lemon and barberies or grapes, and run all
+over with beaten Butter.
+
+Garnish your dish with fine grated manchet finely searced.
+
+
+  _8. To boil a Tongue otherways._
+
+Salt a tongue twelve hours, or boil it in water & salt till it be
+tender, blanch it, and being finely boil'd, dish it in a clean dish,
+and stuff it with minced lemon, mince the rind, and strow over all,
+and serve it with some of the Gallendines, or some of the Italian
+sauces, as you may see in the book of sauces.
+
+
+  _To boil a Neats Tongue otherways, of three or four days powder._
+
+Boil it in fair water, and serve it on brewice, with boiled turnips
+and onions, run it over with beaten Butter, and serve it on fine
+carved sippets, some barberries, goosberries, or grapes, and serve
+it with some of the sauces, as you may see in the book of all manner
+of sauces.
+
+
+  _To Fricas a Neats Tongue, or any Tongue._
+
+Being tender boil'd, slice it into thin slices, and fry it with
+sweet Butter, then put away your Butter, and put some strong broth,
+nutmeg, pepper, and sweet herbs chopped small, some grapes or
+barberries picked, and some yolks of eggs, or verjuyce, grated
+bread, or stamped Almonds and strained.
+
+Somtimes you may add some Saffron.
+
+Thus udders may be dressed in any of the ways of the Neats-Tongues
+beforesaid.
+
+
+  _To hash any Land-Fowl, as Turky, Capon, Pheasant,
+    or Partridges, or any Fowls being roasted and cold.
+    Roast the Fowls for Hashes._
+
+Take a capon, hash the wings, and slice into thin slices, but leave
+the rump and the legs whole; mince the wings into very thin slices,
+no bigger then a _three pence_ in breadth, and put it in a pipkin
+with a little strong broth, nutmeg, some slic't mushroms, or pickled
+mushroms, & an onion very thin slic't no bigger than the _minced
+capon_ being well stew'd down with a little butter & gravy, dish it
+on fine sippets, & lay the rump or rumps whole on the minced meat,
+also the legs whole, and run it over with beaten Butter, slices of
+lemon, and lemon peel whole.
+
+
+  _Collops or hashed Veal._
+
+Take a leg of Veal, and cut it into slices as thin as an half crown
+piece, and as broad as your hand, and hack them with the back of a
+knife, then lard them with small lard good and thick, and fry them
+with sweet butter; being fryed, make sauce with butter, vinegar,
+some chopped time amongst, and yolks of eggs dissolved with juice of
+oranges; give them a toss or two in the pan, and so put them in a
+dish with a little gravy, _&c._
+
+Or you may make other sauce of mutton gravy, juyce of lemon and
+grated nutmeg.
+
+
+  _A Hash of any Tongues, Neats Tongues, Sheeps Tongues,
+    or any great or small Tongues._
+
+Being tender boil'd and cold, cut them in thin slices, and fry them
+in sweet butter; then put them in a pipkin with a pint of Claret
+wine, and some beaten cinamon, ginger, sugar, salt, some capers, or
+samphire, and some sweet butter; stir it well down till the liquor
+be half wasted, and now and then stir it: being finely and leisurely
+stewed, serve it on fine carved sippets, and wring on the juyce of a
+lemon, and marrow, _&c._
+
+Or sometimes lard them whole, tost them, and stew them as before,
+and put a few carraways, and large mace, sugar, marrow, chestnuts:
+serve them on fried tosts, _&c._
+
+
+  _To make other Hashes of Veal._
+
+Take a fillet of Veal with the udder, rost it; and being rosted, cut
+away the frothy flap; and cut it into thin slices; then mince it
+very fine with 2 handfuls of french capers, & currans one handful;
+and season it with a little beaten nutmeg, ginger, mace, cinamon,
+and a handful of sugar, and stew these with a pound of butter,
+a quarter of a pint of vinegar, as much caper liquor, a faggot of
+sweet herbs, and little salt; Let all these boil softly the space of
+two hours, now and then stirring it; being finely stewed, dish it
+up, and stick about it fried tost, or stock fritters, _&c._
+
+Or to this foresaid Hash, you may add some yolks of hard eggs minced
+among the meat, or minced and mingled, and put whole currans, whole
+capers, and some white wine.
+
+Or to this foresaid Hash, you may, being hashed, put nothing but
+beaten Butter only with lemon, and the meat cut like square dice,
+and serve it with beaten butter and lemon on fine carved sippets.
+
+
+  _To Hash a Hare._
+
+Cut it in two pieces, and wash off the hairs in water and wine,
+strain the liquor, and parboil the quarters; then take them and put
+them into a dish with the legs, shoulders, and head whole, and the
+chine cut in two or three pieces, and put to it two or three grate
+onions whole, and some of the liquor where it was parboil'd: stew it
+between two dishes till it be tender, then put to it some pepper,
+mace, nutmeg, and serve it on fine carved sippets, and run it over
+with beaten butter, lemon, some marrow, and barberries.
+
+
+  _To hash or boil Rabits divers ways, either in quarters
+    or slices cut like small dice, or whole or minced._
+
+Take a rabit being flayed, and wiped clean, cut off the legs,
+thighs, wings, and head, and part the chine into four pieces or six;
+put all into a dish, and put to it a pint of white wine, as much
+fair water, and gross pepper, slic'd ginger, some salt butter,
+a little time and other sweet herbs finely minced, and two or three
+blades of mace, stew it the space of two hours leisurely; and a
+little before you dish it, take the yolks of six new laid eggs and
+dissolve them with some grapes, verjuyce, or wine vinegar, give it a
+warm or two on the fire, till the broth be somewhat thick, then put
+it in a clean dish, with salt about the dish, and serve it hot.
+
+
+  _A Rabit hashed otherways._
+
+Stew it between two dishes in quarters, as the former, or in peices
+as long as your finger, with some strong broth, mace, a bundle of
+sweet herbs, and salt; Being well stewed, strain the yolks of two
+hard eggs with some of the broth, and put it into the broth where
+the Rabit stews, then have some cabbidge lettice boiled in water;
+and being boild squeeze away the water, and put them in beaten
+Butter, with a few raisins of the Sun boiled in water also by
+themselves; or in place of lettice use white endive. Then being
+finely stewed, dish up the rabit on fine carved sippets, and lay on
+it mace, lettice in quarters, raisins, grapes, lemons, sugar,
+gooseberries, or barberries, and broth it with the former Broth.
+
+Thus chickens, or capons, or partridg, and strained almonds in this
+Broth for change.
+
+To hash a Rabit otherways, with a forcing in his belly of minced
+sweet herbs, yolks of hard eggs, parsley, pepper, and currants, and
+fill his belly.
+
+
+  _To hash Rabits, Chickens, or Pigeon, either in peices;
+    or whole, with Turnips._
+
+Boil either the rabits or fowls in water and salt, or strained
+oatmeal and salt.
+
+Take turnips, cut them in slices, and after cut them like small lard
+an inch long, the quantity of a quart, and put them in a pipkin with
+a pound of Butter, three or four spoonfulls of strong Broth, and a
+quarter of a pint of wine vinegar, some pepper and ginger, sugar and
+salt; and let them stew leisurely with some mace the space of 2
+hours being very finely stewed, put them into beaten Butter, beaten
+with cream and yolks of eggs, then serve them upon fine thin toasts
+of French Bread.
+
+Or otherways, being stewed as aforesaid without eggs, cream, or
+butter, serve them as formerly. And these will serve for boil'd
+Chickens, or any kind of fowl for garnish.
+
+
+  _To make a Bisk the best way._
+
+Take a leg of Beef and a Knuckle of veal, boil them in two gallons
+of fair water, scum them clean, and put to them some cloves, and
+mace, then boil them from two gallons to three quarts of Broth;
+being boil'd strain it and put it in a pipkin, when it is cold, take
+off the fat and bottom, clear it into another clean pipkin; and keep
+it warm till the Bisk be ready.
+
+Boil the Fowl in the liquor of the Marrow-Bones of six peeping
+chickens, and six peeping pigeons in a clean pipkin, either in some
+Broth, or in water and salt. Boil the marrow by it self in a pipkin
+in the same broth with some salt.
+
+Then have pallats, noses, lips, boil'd tender, blancht and cut into
+bits as big as sixpence; also some sheeps tongues boil'd, blancht,
+larded, fryed, and stewed in gravy, with some chesnuts blanched;
+also some cocks combs boil'd and blanched, and some knots of Eggs,
+or yolks of hard eggs. Stew all the aforesaid in some rost mutton,
+or beef gravy, with some pistaches, large mace, a good big onion or
+two, and some salt.
+
+Then have lamb stones blancht and slic't, also sweet-breads of veal,
+and sweet-breads of lamb slit, some great oysters parboil'd, and
+some cock stones. Fry the foresaid materials in clarified butter,
+some fryed spinage, or Alexander leaves, & keep them warm in an
+oven, with some fried sausages made of minced bacon, veal, yolks of
+eggs, nutmegs, sweet herbs, salt and pistaches; bake it in an oven
+in cauls of veal, and being baked and cold, slice it round, fry it,
+and keep it warm in the oven with the foresaid fried things.
+
+
+  _To make little Pies for the Bisk._
+
+Mince a leg of Veal, or a leg of Mutton with some interlarded bacon
+raw and seasoned with a little salt, nutmeg, pepper, some sweet
+herbs, pistaches, grapes, gooseberries, barberries, and yolks of
+hard eggs, in quarters; mingle all together, fill them, and close
+them up; and being baked liquor them with gravy, and beaten butter,
+or mutton broth. Make the past of a pottle of flower, half a pound
+of butter, six yolks of eggs, and boil the liquor and butter
+together.
+
+
+  _To make gravy for the Bisk._
+
+Roast eight pound of buttock beef, and two legs of mutton, being
+throughly roasted, press out the gravy, and wash them with some
+mutton broth, and when you have done, strain it, and keep it warm in
+a clean pipkin for your present use.
+
+
+  _To dish the Bisk._
+
+Take a great eight pound dish, and a six penny french pinemolet or
+bread; chip it and slice it into large slices, and cover all the
+bottom of the dish; scald it or steep it well with your strong
+broth, and upon that some mutton or beef gravy; then dish up the
+fowl on the dish, and round the dish the fried tongues in gravy with
+the lips, pallats, pistaches, eggs, noses, chesnuts, and cocks
+combs, and run them over the fowls with some of the gravy, and large
+mace.
+
+Then again run it over with fried sweetbread, sausage, lamb-stones,
+cock-stones, fried spinage, or alexander leaves, then the marrow
+over all; next the carved lemons upon the meat, and run it over with
+the beaten butter, yolks of eggs, and gravy beat up together till it
+is thick; then garnish the dish with the little pies, Dolphins of
+puff-paste, chesnuts, boiled and fried oysters, and yolks of hard
+eggs.
+
+
+  _To Boil Chines of Veal._
+
+First, stew them in a stewing pan or between two dishes, with some
+strong broth of either veal or mutton, some white wine, and some
+sausages made of minced veal or pork, boil up the chines, scum them,
+and put in two or three blades of large mace, a few cloves, oyster
+or caper liquor with a little salt; and being finely boil'd down put
+in some good mutton or beef-gravy; and a quarter of an hour before
+you dish them, have all manner of sweet herbs pickt and stript, as
+tyme, sweet marjoram, savory, parsley, bruised with the back of a
+ladle, and give them two or three walms on the fire in the broth;
+then dish the chines in thin slices of fine French bread, broth
+them, and lay on them some boiled beef-marrow, boil'd in strong
+broth, some slic't lemon, and run all over with a lear made of
+beaten butter, the yolk of an egg or two, the juyce of two or three
+oranges, and some gravy, _&c._
+
+
+  _To boil or stew any Joynt of Mutton._
+
+Take a whole loin of mutton being jointed, put it into a long
+stewing pan or large dish, in as much fair water as will more than
+half cover it, and when it is scum'd cover it; but first put in some
+salt, white wine, and carrots cut into dice-work, and when the broth
+is half boiled strain it, blow off the fat, and wash away the dregs
+from the mutton, wash also the stew-pan or pipkin very clean, and
+put in again the broth into the pan or pipkin, with some capers,
+large mace, and carrots; being washed, put them in again, and stew
+them softly, lay the mutton by in some warm place, or broth, in a
+pipkin; then put in some sweet herbs chopped with an onion, and put
+it to your broth also, then have colliflowers ready boild in water
+and salt, put them into beaten butter with some boil'd marrow: then
+the mutton and broth being ready, dissolve two or three yolks of
+eggs, with white wine, verjuyce, or sack, and give it a walm or two;
+then dish up the meat, and lay on the colliflowers, gooseberries,
+capers, marrow, carrots, and grapes or barberries, and run it over
+with beaten butter.
+
+For the garnish according to the season of the year, sparagus,
+artichocks, parsnips, turnips, hopbuds, coleworts, cabbidge-lettice,
+chestnuts, cabbidge-sprouts.
+
+Sometimes for more variety, for thickning of this broth, strained
+almonds, with strong mutton broth.
+
+
+  _To boil a Rack, Chine, or Loin of Mutton a most excellent way,
+    either whole or in pieces._
+
+Boil it either in a flat large pipkin or stewing pan, with as much
+fair water as will cover the meat, and when it boils scum it, and
+put thereto some salt; and being half boiled take up the meat, and
+strain the Broth, blow off the fat, and wash the stewing-pan and the
+meat from the dregs, then again put in the crag end of the rack of
+mutton to make the Broth good, with some mace; then a little before
+you take it up, take a handful of picked parsley, chop it very
+small, and put it in the Broth, with some whole marigold flowers;
+put in the chine again, and give it a walm or two, then dish it on
+fine sippets, and broth it, then add thereto raisins of the sun, and
+currans ready boil'd and warm, lay them over the chine of mutton,
+then garnish the dish with marigold-flowers, mace, lemon, and
+barberries.
+
+Other ways for change without fruit.
+
+
+  _To boil a Chine of Mutton in Barley broth;
+    or Chines, Racks, and Knuckles of Veal._
+
+Take a chine of veal or mutton and joynt it, put it in a pipkin with
+some strong mutton broth, and when it boils and is scummed, put in
+some french barley, being first boiled in fair water, put into the
+broth some large mace and some sweet herbs bound up in a bundle,
+a little rosemary, tyme, winter-savory, salt, and sweet marjoram,
+bind them up very hard; and put in some raisins of the sun, some
+good pruens, currans, and marigold-flowers; boil it up to an
+indifferent thickness, and serve it on fine sippets; garnish the
+dish with fruit and marigold-flowers, mace, lemon, and boil'd
+marrow.
+
+Otherways without fruit, put some good mutton gravy, and sometimes
+raisins only.
+
+
+  _To stew a Chine of Mutton or Veal._
+
+Put it in a pipkin with strong broth and white wine; and when it
+boils scum it, and put to some oyster-liquor, salt, whole pepper,
+a bundle of sweet herbs well bound up, two or three blades of large
+mace, a whole onion, with some interlarded bacon cut into dice work,
+some chesnuts, and some capers, then have some stewed oysters by
+themselves, as you may see in the Book of Oysters. The chines being
+ready, garnish the dish with great oysters fried and stewed, mace,
+chesnuts, and lemon peel; dish up the chines in a fair dish on fine
+sippets; broth it, and garnish the chines with stewed oysters;
+chesnuts, mace, slic't lemon and some fried oysters.
+
+
+  _To make a dish of Steaks, stewed in a Frying pan._
+
+Take them and fry them in sweet butter; being half fried, put out
+the butter, & put to them some good strong ale, pepper, salt,
+a shred onion, and nutmeg; stew them well together, and dish them on
+sippets, serve them and pour on the sauce with some beaten butter,
+_&c._
+
+
+  _To make stewd Broth._
+
+Take a knuckle of veal, a joint of mutton, loin or rack, two
+marrow-bones, a capon, and boil them in fair water, scum them when
+they boil, and put to them a bundle of sweet herbs bound up hard and
+close; then add some large mace, whole cinamon, and some ginger,
+bruised and put in a fine clean cloth bound up fast, and a few whole
+cloves, some strained manchet, or beaten oatmeal strained and put to
+the broth; then have prunes and currans boil'd and strain'd; then
+put in some whole raisins, currans, some good damask prunes, and
+boil not the fruit too much, about half an hour before you dish your
+meat, put into the broth a pint of claret wine, and some sugar; dish
+up the meat on fine sippets, broth it, and garnish the dish with
+slic't Lemons, prunes, mace, raisins, currans, scraped sugar, and
+barberries; garnish the meat in the dish also.
+
+
+  _Stewed Broth in the new Mode or Fashion._
+
+Take a joynt of mutton, rack, or loin, and boil them in pieces or
+whole in fair water, scum them, and being scummed and half boil'd,
+take up the mutton, and wash away the dregs from the meat; strain
+the broth, and blow away the fat; then put the broth into a clean
+pipkin, with a bundle of sweet herbs bound up hard; then put thereto
+some large mace, raisins of the sun boil'd and strain'd, with half
+as many prunes; also some saffron, a few whole cloves, pepper, salt,
+claret wine, and sugar; and being finely stewed together, a little
+before you dish it up, put in the meat, and give it a walm or two;
+dish it up, and serve it on fine carved sippets.
+
+
+  _To stew a Loin, Rack, or any Joynt of Mutton otherways._
+
+Chop a loin into steaks, lay it in a deep dish or stewing pan, and
+put to it half a pint of claret, and as much water, salt, and
+pepper, three or four whole onions, a faggot of sweet herbs bound up
+hard, and some large mace, cover them close, and stew them leisurely
+the space of two hours, turn them now & then, and serve them on
+sippets.
+
+Otherways for change, being half boiled, put to them some sweet
+herbs chopped, give them a walm, and serve them on sippets with
+scalded gooseberies, barberries, grapes, or lemon.
+
+Sometimes for variety put Raisins, Prunes, Currans, Dates, and serve
+them with slic't lemon, beaten butter.
+
+Othertimes you may alter the spices, and put nutmeg, cloves, ginger,
+_&c._
+
+Sometimes to the first plain way put capers, pickled cucumbers,
+samphire, _&c._
+
+
+  _Otherwayes._
+
+Stew it between two dishes with fair water, and when it boils, scum
+it, and put in three or four blades of large mace, gross pepper,
+cloves, and salt; stew them close covered two hours, then have
+parsley picked, and some stript, fine spinage, sorrel, savory, and
+sweet marjoram chopped with some onions, put them to your meat, and
+give it a walm, with some grated bread amongst them; then dish them
+on carved sippets, blow off the fat on the broth, and broth it, lay
+a lemon on it and beaten butter, and stew it thus whole.
+
+
+  _To dress or force a Leg of Veal a singular good way,
+    in the newest Mode._
+
+Take a leg of veal, take out the meat, and leave the skin and the
+shape of the leg whole together, mince the meat that came out of the
+leg with some beef-suet or lard, and some sweet herbs minced; then
+season it with pepper, nutmeg, ginger, and cloves, all being fine
+beaten, with some salt, a clove or two of garlick, three or four
+yolks of hard eggs in quarters, pine-apple seed, two or three raw
+eggs, also pistaches, chesnuts, & some quarters of boil'd artichocks
+bottoms, fill the leg and sowe it up, boil it in a pipkin with two
+gallons of fair water and some white wine; being scumm'd and almost
+boil'd, take up some broth into a dish or pipkin, and put to it some
+chesnuts, pistaches, pine-apple-seed, some large mace, marrow, and
+artichocks bottoms boil'd and cut into quarters, stew all the
+foresaid well together; then have some fried tost of manchet or
+rowls finely carved. The leg being well boil'd, (dainty and tender)
+dish it on French bread, fry some toast of it, and sippets round
+about it, broth it, and put on it marrow, and your other materials,
+a slic't lemon, and lemon peel, and run it over with beaten butter.
+
+Thicken the broth sometimes with almond paste strained with some of
+the broth, or for variety, yolks of eggs and saffron strained with
+some of the broth, or saffron only. One may add sometimes some of
+the minced meat made up into balls, and stewed amongst the broth,
+_&c._
+
+
+  _To boil a Leg or Knuckle of Veal with Rice._
+
+Boil it in a pipkin, put some salt to it, and scum it, then put to
+some mace and some rice finely picked and washed, some raisins of
+the sun and gravy; being fine and tender boil'd put in some saffron,
+and serve on fine carved sippets, with the rice over all.
+
+Otherwayes with paste cut like small lard, and boil it in thin broth
+and saffron.
+
+Or otherways in white broth, with fruit, sweet herbs, white wine and
+gooseberries.
+
+
+  _To boil a Breast of Veal._
+
+Jonyt it well and parboil it a little, then put it in a stewing pan
+or deep dish with some strong broth and a bundle of sweet herbs well
+bound up, some large mace, and some slices of interlarded bacon, two
+or three cloves, some capers, samphire, salt, spinage, yolks of hard
+eggs, and white wine; stew all these well together, being tender
+boil'd, serve it on fine carved sippets, and broth it; then have
+some fryed sweetbreads, sausages of veal or pork, garlick or none,
+and run all over with beaten butter, lemon, and fryed parsley over
+all. Thus you may boil a rack loin of Veal.
+
+
+  _To boil a Breast of Veal otherways._
+
+Make a pudding of grated manchet, minced suet, and minced veal,
+season it with nutmeg, pepper, salt, three or four eggs, cinamon,
+dates, currans, raisins of the sun, some grapes, sugar, and cream;
+mingle all together, fill the breast, prick it up, and stew it
+between two dishes with white wine, strong broth, mace, dates, and
+marrow, being finely stewed serve it on sippets, and run it over
+with beaten butter, lemon, barberries or grapes.
+
+Sometimes thick it with some almond-milk, sugar, and cream.
+
+
+  _To force a Breast of Veal._
+
+Mince some veal or mutton with some beef-suet or fat bacon, some
+sweet herbs minced, & seasoned with some cloves, mace, nutmeg,
+pepper, two or three raw eggs, and salt; then prick it up: the
+breast being filled at the lower end stew it between two dishes,
+with some strong broth, white wine, and large mace; then an hour
+after have sweet herbs pickt and stript, as tyme, sorrel, parsley,
+and sweet marjoram, bruised with the back of a ladle, put it into
+your broth with some marrow, and give them a warm; then dish up your
+breast of veal on sippets finely carved, broth it, and lay on slic't
+lemon, marrow, mace and barberries, and run it over with beaten
+butter.
+
+If you will have the broth yellow put thereto saffron, _&c._
+
+
+  _To boil a Leg of Veal._
+
+Stuff it with beef-suet, sweet herbs chopped, nutmeg and salt, and
+boil it in fair water and salt; then take some of the broth, and put
+thereto some capers, currans, large mace, a piece of interlarded
+bacon, two or three whole cloves, pieces of pears, some boil'd
+artichocks suckers, some beaten butter, boil'd marrow, and mace;
+then before you dish it up, have sorrel, sage, parsley, time, sweet
+marjoram, coursly minced with two or three cuts of a knife, and
+bruised with the back of a ladle on a clean board; put them into
+your broth to make it green, & give it a walm or two, then dish it
+up on fine carved sippets, pour on the broth, and then your other
+materials, some gooseberries, barberries, beaten butter and lemon.
+
+
+  _To boil a Leg of Mutton._
+
+Take a fair leg of mutton, boil it in water and salt, make sauce
+with gravy, wine vinegar, white wine, salt, butter, nutmeg, and
+strong broth; and being well stewed together, dish it up on fine
+carved sippets, and pour on your broth.
+
+Garnish your dish with barberries, capers, and slic't lemon, and
+garnish the leg of mutton with the same garnish and run it over with
+beaten butter, slic't lemon, and grated nutmeg.
+
+
+  _To boil a Leg of Mutton otherways._
+
+Take a good leg of mutton, and boil it in water and salt, being
+stuffed with sweet herbs chopped with beef-suet, some salt and
+nutmeg; then being almost boil'd take up some of the broth into a
+pipkin, and put to it some large mace, a few currans, a handful of
+French capers, a little sack, the yolks of three or four hard eggs
+minced small, and some lemon cut like square dice; being finely
+boil'd, dish it on carved sippets, broth it and run it over with
+beaten batter, and lemon shred small.
+
+
+  _Otherways._
+
+Stuff a leg of mutton with parsley being finely picked, boil it in
+water and salt, and serve it on a fair dish with parsley and
+verjuyce in saucers.
+
+
+  _Otherways._
+
+Boil it in water and salt not stuffed, and being boiled, stuff it
+with lemon in bits like square dice, and serve it with the peel cut
+square round about it; make sauce with the gravy, beaten butter,
+lemon, and grated nutmeg.
+
+
+  _Otherways._
+
+Boil it in water and salt, being stuffed with parsley, make sauce
+for it with large mace, gravy, chopped parsley, butter, vinegar,
+juyce of orange, gooseberries, barberries, grapes, and sugar, serve
+it on sippets.
+
+
+  _To boil peeping Chickens, the best and rarest way, alamode._
+
+Take three or four _French_ manchets, & being chipped, cut a round
+hole in the top of them, take out the crum, and make a composition
+of the brawn of a roast capon, mince it very fine, and stamp it in a
+mortar with marchpane paste, the yolks of hard eggs, mukefied bisket
+bread, and the crum of the manchet of one of the breads, some sugar
+& sweet herbs chopped small, beaten cinamon, cream, marrow, saffron,
+yolks of eggs, and some currans; fill the breads, and boil them in a
+napkin in some good mutton or capon broath; but first stop the holes
+in the tops of the breads, then stew some sweet-breads of veal, and
+six peeping chickens between two dishes, or a pipkin with some mace,
+then fry some lamb-stones slic't in batter made of flower, cream,
+two or three eggs, and salt; put to it some juyce of spinage, then
+have some boil'd sparagus, or bottoms of artichocks boil'd and beat
+up in beaten butter and gravy. The materials being well boil'd and
+stewed up, dish the boil'd breads in a fair dish with the chickens
+round about the breads, then the sweetbreads, and round the dish
+some fine carved sippets; then lay on the marrow, fried lamb-stones,
+and some grapes; then thicken the broth with strained almonds, some
+Cream and Sugar, give them a warm, and broth the meat, garnish it
+with canded pistaches, artichocks, grapes, mace, some poungarnet,
+and slic't lemon.
+
+
+  _To hash a Shoulder of Mutton._
+
+Take a Shoulder of Mutton, roast it, and save the gravy, slice one
+half, and mince the other, and put it into a pipkin with the
+shoulder blade, put to it some strong broth of good mutton or
+beef-gravy, large mace, some pepper, salt, and a big onion or two,
+a faggot of sweet herbs, and a pint of white wine; stew them well
+together close covered, and being tender stewed, put away the fat,
+and put some oyster-liquor to the meat, and give it a warm: Then
+have three pints of great oysters parboil'd in their own liquor, and
+bearded; stew them in a pipkin with large mace, two great whole
+onions, a little salt, vinegar, butter, some white-wine, pepper, and
+stript tyme; the materials being well stewed down, dish up the
+shoulder of mutton on a fine clean dish, and pour on the materials
+or hashed mutton, then the stewed oysters over all; with slic't
+lemon and fine carved sippets round the dish.
+
+
+  _To hash a Shoulder of Mutton otherways._
+
+Stew it with claret-wine, only adding these few varieties more than
+the other; _viz._ two or three anchoves, olives, capers, samphire,
+barberries, grapes, or gooseberries, and in all points else as the
+former. But then the shoulder being rosted, take off the skin of the
+upper side whole, and when the meat is dished, lay on the upper skin
+whole, and cox it.
+
+
+  _To hash a Shoulder of Mutton the French way._
+
+Take a shoulder of mutton, roast it thorowly, and save the gravy;
+being well roasted, cut it in fine thin slices into a stewing pan,
+or dish; leave the shoulder bones with some meat on them, and hack
+them with your knife; then blow off the fat from the gravy you
+saved, and put it to your meat with a quarter of a pint of claret
+wine, some salt, and a grated nutmeg; stew all the foresaid things
+together a quarter of an hour, and serve it in a fine clean dish
+with sippets of French bread; then rub the dish bottom with a clove
+of garlick, or an onion, as you please; dish up the shoulder bones
+first, and then the meat on that; then have a good lemon cut into
+dice work, as square as small dice, and peel all together, and strew
+it on the meat; then run it over with beaten butter, and gravy of
+Mutton.
+
+
+  _Scotch Collops of Mutton._
+
+Take a leg of mutton, and take out the bone, leave the leg whole,
+and cut large collops round the leg as thin as a half-crown piece;
+hack them, then salt and broil them on a clear charcoal fire, broil
+them up quick, and the blood will rise on the upper side; then take
+them up plum off the fire, and turn the gravy into a dish, this
+done, broil the other side, but have a care you broil them not too
+dry; then make sauce with the gravy, a little claret wine, and
+nutmeg; give the collops a turn or two in the gravy, and dish them
+one by one, or two, one upon another; then run them over with the
+juyce of orange or lemon.
+
+
+  _Scotch Collops of a Leg or Loin of Mutton otherways._
+
+Bone a leg of mutton, and cut it cross the grain of the meat, slice
+it into very thin slices, & hack them with the back of a knife, then
+fry them in the best butter you can get, but first salt them a
+little before they be fried; or being not too much fried, pour away
+the butter, and put to them some mutton broth or gravy only, give
+them a walm in the pan, and dish them hot.
+
+Sometimes for change put to them grated nutmeg, gravy, juyce of
+orange, and a little claret wine; and being fried as the former,
+give it a walm, run it over with beaten butter, and serve it up hot.
+
+Otherways for more variety, add some capers, oysters, and lemon.
+
+
+  _To make a Hash of Partridges or Capons._
+
+Take twelve partridges and roast them, and being cold mince them
+very fine, the brawns or wings, and leave the legs and rumps whole;
+then put some strong mutton broth to them, or good mutton gravy,
+grated nutmeg, a great onion or two, some pistaches, chesnuts, and
+salt; then stew them in a large earthen pipkin or sauce-pan; stew
+the rumps and legs by themselves in strong broth in another pipkin;
+then have a fine clean dish, and take a _French_ six penny bread,
+chip it, and cover the bottom of the dish, and when you go to dish
+the Hash steep the bread with some good mutton broth, or good mutton
+gravy; then pour the Hash on the steeped bread, lay the legs and the
+rumps on the Hash, with some fried oysters, pistaches, chesnuts,
+slic't lemon, and lemon-peel, yolks of eggs strained with juyce of
+orange and beaten butter beat together, and run over all; garnish
+the dish with carved oranges, lemons, fried oysters, chesnuts, and
+pistaches. Thus you may hash any kind of Fowl, whether Water or
+Land-Fowl.
+
+
+  _To hash a Hare._
+
+Flay it and draw it, then cut it into pieces, and wash it in claret
+wine and water very clean, strain the liquor, and parboil the
+quarters; then take them and slice them, and put them into a dish
+with the legs, wings, or shoulders and head whole; cut the chine
+into two or three pieces, and put to it two or three great onions,
+and some of the liquor where it was parboil'd, stew it between two
+dishes close covered till it be tender, and put to it some mace,
+pepper, and nutmeg; serve it on fine carved sippets, and run it over
+with beaten butter, lemon, marrow and barberries.
+
+
+  _To hash a Rabit._
+
+Take a Rabit being flayed and wiped clean; then cut off the thighs,
+legs, wings, and head, and part the chine into four pieces, put all
+into a dish or pipkin, and put to it a pint of white wine, and as
+much fair water, gross pepper, slic't ginger, salt, tyme, and some
+other sweet herbs being finely minced, and two or three blades of
+mace; stew it the space of two hours, and a little before you dish
+it take the yolks of six new laid eggs, dissolve them with some
+grape verjuyce, give it a walm or two on the fire, and serve it up
+hot.
+
+
+  _To stew or hash Rabits otherways._
+
+Stew them between two dishes as the former, in quarter or pieces as
+long as your fingar, with some broth, mace, a bundle of sweet herbs,
+salt, and a little white wine, being well stewed down, strain the
+yolks of two or three hard eggs with some of the broth, and thicken
+the broth where the rabit stews; then have some cabbidg-lettice
+boil'd in fair water, and being boil'd tender, put them in beaten
+butter with a few boiled raisins of the sun; or in place of lettice
+you may use white endive: then the rabits being finely stewed, dish
+them upon carved sippets, and lay on the garnish of lettice, mace,
+raisins of the sun, grapes, slic't lemon or barberries, broth it,
+and scrape on sugar. Thus chickens, pigeons, or partridges.
+
+
+  _To hash Rabits otherwayes._
+
+Make a forcing or stuffing in the belly of the Rabits, with some
+sweet herbs, yolks of hard eggs, parsley, sage, currans, pepper and
+salt, and boil them as the former.
+
+
+  _To hash any Land Fowl._
+
+Take a capon, and hash the wings in fine thin slices, leave the
+rumps and legs whole, put them into a pipkin with a little strong
+broth, nutmeg, some stewed or pickled mushrooms, and an onion very
+small slic't, or as the capon is slic't about the bigness of a three
+pence; stew it down with a little butter and gravy, and then dish it
+on fine sippets, lay the rumps and legs on the meat, and run it over
+with beaten butter, beaten with slices of lemon-peel.
+
+
+  _To boil Woodcocks or Snipes._
+
+Boil them either in strong broth, or in water and salt, and being
+boiled, take out the guts, and chop them small with the liver, put
+to it some crumbs of grated white-bread, a little of the broth of
+the Cock, and some large mace; stew them together with some gravy,
+then dissolve the yolks of two eggs with some wine vinegar, and a
+little grated nutmeg, and when you are ready to dish it, put the
+eggs to it, and stir it among the sauce with a little butter; dish
+them on sippets, and run the sauce over them with some beaten butter
+and capers, or lemon minced small, barberries, or whole pickled
+grapes.
+
+Sometimes with this sauce boil some slic't onions, and currans
+boil'd in a broth by it self; when you boil it with onions, rub the
+bottom of the dish with garlick.
+
+
+  _Boil'd Cocks or Larks otherways._
+
+Boil them with the guts in them, in strong broth, or fair water, and
+three or four whole onions, large mace, and salt, the cocks being
+boil'd, make sauce with some thin slices of manchet or grated bread
+in another pipkin, and some of the broth where the fowl or cocks
+boil, then put to it some butter, and the guts and liver minced,
+then have some yolks of eggs dissolved with some vinegar and some
+grated nutmeg, put it to the other ingredients; stir them together,
+and dish the fowl on fine sippets; pour on the sauce with some
+slic't lemon, grapes, or barberries, and run it over with beaten
+butter.
+
+
+  _To boil any Land Fowl, as Turkey, Bustard, Pheasant, Peacock,
+    Partridge, or the like._
+
+Take a Turkey and flay off the skin, leave the legs and rumps whole,
+then mince the flesh raw with some beef-suet or lard, season it with
+nutmeg, pepper, salt, and some minced sweet herbs, then put to it
+some yolks of raw eggs, and mingle all together, with two bottoms of
+boil'd artichocks, roasted chesnuts blanched, some marrow, and some
+boil'd skirrets or parsnips cut like dice, or some pleasant pears,
+and yolks of hard eggs in quarters, some gooseberries, grapes, or
+barberries; fill the skin and prick it up in the back, stew it in a
+stewing-pan or deep dish, and cover it with another; but first put
+some strong broth to it, some marrow artichocks boil'd and
+quartered, large mace, white wine, chesnuts, quarters of pears,
+salt, grapes, barberries, and some of the meat made up in balls
+stewed with the Turkey being finely boil'd or stewed, serve it on
+fine carved sippets, broth it, and lay on the garnish with slices of
+lemon, and whole lemon-peel, run it over with beaten butter, and
+garnish the dish with chesnuts, yolks of hard eggs, and large mace.
+
+For the lears of thickening, yolks of hard eggs strained with some
+of the broth, or strained almond past with some of the broth, or
+else strained bread and sorrel.
+
+Otherways you may boil the former fowls either bon'd and trust up
+with a farsing of some minc'd veal or mutton, and seasoned as the
+former in all points, with those materials, or boil it with the
+bones in being trust up. A turkey to bake, and break the bones.
+
+Otherways bone the fowl, and fill the body with the foresaid
+farsing, or make a pudding of grated bread, minced suet of beef or
+veal, seasoned with cloves, mace, pepper, salt, and grapes, fill the
+body, and prick up the back, and stew it as is aforesaid.
+
+Or make the pudding of grated bread beef-suet minc'd some currans,
+nutmegs, cloves, sugar, sweet herbs, salt, juyce of spinage; if
+yellow, saffron, some minced meat, cream, eggs, and barberries: fill
+the fowl and stew it in mutton broth & white wine, with the gizzard,
+liver, and bones, stew it down well, then have some artichock
+bottoms boil'd and quarter'd, some potatoes boil'd and blanch'd, and
+some dates quarter'd, and some marrow boil'd in water and salt; for
+the garnish some boil'd skirret or pleasant pears. Then make a lear
+of almond paste strained with mutton broth, for the thickning of the
+former broth.
+
+Otherways simple, being stuffed with parsley, serve it in with
+butter, vinegar, and parsley, boil'd and minced; as also bacon
+boil'd on it, or about it, in two pieces; and two saucers of green
+sauce.
+
+Or otherways for variety, boil your fowl in water and salt, then
+take strong broth, and put in a faggot of sweet herbs, mace, marrow,
+cucumber slic't, and thin slices of interlarded bacon, and salt, _&c._
+
+
+  _To boil Capons, Pullets, Chickens, Pigeons,
+    Pheasants or Partridges._
+
+Searce them either with the bone or boned, then take off the skin
+whole, with the legs, wings, neck, and head on, mince the body with
+some bacon or beef suet, season it with nutmeg, pepper, cloves,
+beaten ginger, salt, and a few sweet herbs finely minced and mingled
+amongst some three or four yolks of eggs, some sugar, whole grapes,
+gooseberries, barberries, and pistaches; fill the skins, and prick
+them up in the back, then stew them between two dishes, with some
+strong broth, white-wine, butter, some large mace, marrow,
+gooseberries and sweet herbs, being stewed, serve them on sippets,
+with some marrow and slic't lemon; in winter, currans.
+
+
+  _To boil a Capon or Chicken in white Broth._
+
+First boil the Capon in water and salt, then take three pints of
+strong broth, and a quart of white-wine, and stew it in a pipkin
+with a quarter of a pound of dates, half a pound of fine sugar, four
+or five blades of large mace, the marrow of three marrow bones,
+a handful of white endive; stew these in a pipkin very leisurely,
+that it may but only simmer; then being finely stewed, and the broth
+well tasted, strain the yolks of ten eggs with some of the broth.
+Before you dish up the capon or chickens, put in the eggs into the
+broth, and keep it stirring, that it may not curdle, give it a warm,
+and set it from the fire: the fowls being dished up put on the
+broth, and garnish the meat with dates, marrow, large mace, endive,
+preserved barberries, and oranges, boil'd skirrets, poungarnet, and
+kernels. Make a lear of almond paste and grape verjuice.
+
+
+  _To boil a Capon in the Italian Fashion with Ransoles,
+    a very excellent way._
+
+Take a young Capon, draw it and truss it to boil, pick it very
+clean, and lay it in fair water, and parboil it a little, then boil
+it in strong broth till it be enough, but first prepare your
+Ransoles as followeth: Take a good quantity of beet leaves, and boil
+them in fair water very tender, and press out the water clean from
+them, then take six sweetbreads of veal, boil and mince them very
+small and the herbs also, the marrow of four or five marrow-bones,
+and the smallest of the marrow keep, and put it to your minced
+sweetbreads and herbs, and keep bigger pieces, and boil them in
+water by it self, to lay on the Capon, and upon the top of the dish,
+then take raisons of the sun ston'd, and mince them small with half
+a pound of dates, and a quarter of a pound of pomecitron minced
+small, and a pound of Naples-bisket grated, and put all these
+together into a great, large dish or charger, with half a pound of
+sweet butter, and work it with your hands into a peice of paste, and
+season it with a little nutmeg, cinamon, ginger, and salt, and some
+parmisan grated and some fine sugar also and mingle them well, then
+make a peice of paste of the finest flower, six yolks of raw eggs,
+a little saffron beaten small, half a pound of butter and a little
+salt, with some fair water hot, (not boiling) and make up the paste,
+then drive out a long sheet with a rowling pin as thin as you can
+possible, and lay the ingredients in small heaps, round or long on
+the paste, then cover them with the paste, and cut them off with a
+jag asunder, and make two hundred or more, and boil them in a broad
+kettle of strong broth, half full of liquor; and when it boils put
+the Ransols in one by one and let them boil a quarter of an hour;
+then take up the Capon into a fair large dish, and lay on the
+Ransoles, and stew on them grated cheese or parmisan, and
+Naples-bisket grated, cinamon and sugar; and thus between every lay
+till you have filled the dish, and pour on melted butter with a
+little strong broath, then the marrow, pomecitron, lemons slic't,
+and serve it up; or you may fry half the Ransoles in clarified
+butter, _&c._
+
+
+  _A rare Fricase._
+
+Take six pigeon and six chicken-peepers, scald and truss them being
+drawn clean, head and all on, then set them, and have some
+lamb-stones and sweet-breads blanch'd, parboild and slic't, fry most
+of the sweet-breads flowred; have also some asparagus ready, cut off
+the tops an inch long, the yolk of two hard eggs, pistaches, the
+marrow of six marrow-bones, half the marrow fried green, & white
+butter, let it be kept warm till it be almost dinner time; then have
+a clean frying-pan, and fry the fowl with good sweet butter, being
+finely fryed put out the butter, & put to them some roast mutton
+gravy, some large fried oysters and some salt; then put in the hard
+yolks of eggs, and the rest of the sweet-breads that are not fried,
+the pistaches, asparagus, and half the marrow: then stew them well
+in the frying-pan with some grated nutmeg, pepper, a clove or two of
+garlick if you please, a little white-wine, and let them be well
+stew'd. Then have ten yolks of eggs dissolved in a dish with
+grape-verjuice or wine-vinegar, and a little beaten mace, and put it
+to the frycase, then have a French six penny loaf slic't into a fair
+larg dish set on coals, with some good mutton gravy, then give the
+frycase two or three warms on the fire, and pour it on the sops in
+the dish; garnish it with fried sweet-breads, fried oysters, fried
+marrow, pistaches, slic't almonds and the juyce of two or three
+oranges.
+
+
+  _Capons in Pottage in the _French_ Fashion._
+
+Draw and truss the Capons, set them, & fill their bellies with
+marrow; then put them in a pipkin with a knuckle of veal, a neck of
+mutton, a marrow bone, and some sweet breads of veal, season the
+broth with cloves mace, and a little salt, and set it to the fire;
+let it boil gently till the capons be enough, but have a care you
+boil them not too much; as your capons boil, make ready the bottoms
+and tops of eight or ten rowls of _French_ bread, put them dried
+into a fair silver dish, wherein you serve the capons; set it on the
+fire, and put to the bread two ladle-full of broth wherein the
+capons are boil'd, & a ladlefull of mutton gravy; cover the dish and
+let it stand till you dish up the capons; if need require, add now
+and then a ladle-full of broth and gravy: when you are ready to
+serve it, first lay on the marrow-bone, then the capons on each
+side; then fill up the dish with gravy of mutton, and wring on the
+juyce of a lemon or two; then with a spoon take off all the fat that
+swimmeth on the pottage; garnish the capons with the sweetbreads,
+and some carved lemon, and serve it hot.
+
+
+  _To boil a Capon, Pullet, or Chicken._
+
+Boil them in good mutton broth, white mace, a faggot of sweet herbs,
+sage, spinage, marigold leaves and flowers, white or green endive,
+borrage, bugloss, parsley, and sorrel, and serve it on sippets.
+
+
+  _To boil Capons or Chickens with Sage and Parsley._
+
+First boil them in water and salt, then boil some parsley, sage, two
+or three eggs hard, chop them; then have a few thin slices of fine
+manchet, and stew all together, but break not the slices of bread;
+stew them with some of the broth wherein the chickens boil, some
+large mace, butter, a little white-wine or vinegar, with a few
+barberries or grapes; dish up the chickens on the sauce, and run
+them over with sweet butter and lemon cut like dice, the peel cut
+like small lard, and boil a little peel with the chickens.
+
+
+  _To boil a Capon or Chicken with divers compositions._
+
+Take off the skin whole, but leave on the legs, wings, and head;
+mince the body with some beef suet or lard, put to it some sweet
+herbs minced, and season it with cloves, mace, pepper, salt, two or
+three eggs, grapes, gooseberries, or barberries, bits of potato or
+mushroms. In the winter with sugar, currans, and prunes, fill the
+skin, prick it up, and stew it between two dishes with large mace
+and strong broth, peices of artichocks, cardones, or asparagus, and
+marrow: being finely stewed, serve it on carved sippets, and run it
+over with beaten butter, lemon slic't, and scrape on sugar.
+
+
+  _To boil a Capon or Chicken with Cardones, Mushroms, Artichocks,
+    or Oysters._
+
+The foresaid Fowls being parboil'd, and cleansed from the grounds,
+stew them finely; then take your Cardones being cleansed and peeled
+into water, have a skillet of fair water boiling hot, and put them
+therein; being tender boil'd, take them up and fry them in chopt
+lard or sweet butter, pour away the butter, and put them into a
+pipkin, with strong broth, pepper, mace, ginger, verjuyce, and juyce
+of orange; stew all together, with some strained almonds, and some
+sweet herbs chopped, give them a warm, and serve your capon or
+chicken on sippets.
+
+Let them be fearsed, as you may see in the book of fearst meats, and
+wrap your fearst fowl in cauls of veal, half roast them, then stew
+them in a pipkin with the foresaid Cardones and broth.
+
+
+  _To boil a Capon or Chicken in the _French_ Fashion,
+    with Skirrets or _French_ Beans._
+
+Take a capon and boil it in fair water with a little salt, and a
+faggot of tyme and rosemary bound up hard, some parsley and
+fennil-roots, being picked and finely cleansed, and two or three
+blades of large mace; being almost boil'd, put in two whole onions
+boil'd and strained with oyster liquor, a little verjuyce, grated
+bread, and some beaten pepper, give it a warm or two, and serve the
+capon or chicken on fine carved sippets. Garnish it with orange peel
+boil'd in strong broth, and some French beans boil'd, and put in
+thick butter, or some skirret, cardones, artichocks, slic't lemon,
+mace, or orange.
+
+
+  _To boil a Capon or Chicken with sugar Pease._
+
+When the cods be but young, string them and pick off the husks; then
+take two or three handfuls, and put them into a pipkin with half a
+pound of sweet butter, a quarter of a pint of fair water, gross
+pepper, salt, mace, and some sallet oyl: stew them till they be very
+tender, and strain to them three or four yolks of eggs, with six
+spoonfuls of sack.
+
+
+  _To boil a Capon or Chicken with Colliflowers._
+
+Cut off the buds of your flowers, and boil them in milk with a
+little mace till they be very tender; then take the yolks of two
+eggs, and strain them with a quarter of a pint of sack; then take as
+much thick butter being drawn with a little vinegar and slic't
+lemon, brew them together; then take the flowers out of the milk,
+put them to the butter and sack, dish up your capon being tender
+boil'd upon sippets finely carved, and pour on the sauce, serve it
+to the table with a little salt.
+
+
+  _To boil a Capon or Chicken with Sparagus._
+
+Boil your capon or chicken in fair water and some salt, then put in
+their bellies a little mace, chopped parsley, and sweet butter;
+being boild, serve them on sippets, and put a little of the broth on
+them: then have a bundle or two of sparagus boil'd, put in beaten
+butter, and serve it on your capon or chicken.
+
+
+  _To boil a Capon or Chicken with Rice._
+
+Boil the capon in fair water and salt, then take half a pound of
+rice, and boil it in milk; being half boil'd, put away the milk, and
+boil it in two quarts of cream, put to it a little rose-water and
+large mace, or nutmeg, with the foresaid materials. Being almost
+boil'd, strain the yolks of six or seven eggs with a little cream,
+and stir all together; give them a warm, and dish up the capon or
+chicken, then pour on the rice being seasoned with sugar and salt,
+and serve it on fine carved sippets. Garnish the dish with scraped
+sugar, orange, preserved barberries, slic't lemon, or pomegranate
+kernels, as also the Capon or chicken, and marrow on them.
+
+
+  _Divers Meats boiled with Bacon hot or cold;
+    as Calves-head, any Joynt of Veal, lean Venison,
+    Rabits, Turkey, Peacock, Capons, Pullets, Pheasants,
+    Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl._
+
+Take a leg of veal and soak it in fair water, the blood being well
+soaked from it, and white, boil it, but first stuff it with parsley
+and other sweet herbs chopped small, as also some yolks of hard eggs
+minced, stuff it and boil it in water and salt, then boil the bacon
+by it self either stuffed or not, as you please; the veal and bacon
+being boil'd white, being dished serve them up, and lay the bacon by
+the veal with the rinde on in a whole piece, or take off the rinde
+and cut it in four, six, or eight thin slices; let your bacon be of
+the ribs, and serve it with parsley strowed on it, green sauce in
+saucers, or others, as you may see in the Book of Sauces.
+
+
+  _Cold otherways._
+
+Boil any of the meats, poultry, or birds abovesaid with the ribs of
+bacon, when it is boil'd take off the rind being finely kindled from
+the rust and filth, slice it into thin slices, and season it with
+nutmeg, cinamon, cloves, pepper, and Fennil-seed all finely beaten,
+with fine sugar amongst them, sprinkle over all rose vinegar, and
+put some of the slices into your boild capon or other fowl, lay some
+slices on it, and lay your capon or other fowl on some blank manger
+in a clean dish, and serve it cold.
+
+
+  _To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads
+    in the _French_ Fashion, with green Pease or Hasters._
+
+Take pease, shell them, and put them all into boiling mutton broth,
+with some thin slices of interlarded bacon; being almost boiled, put
+in chopped parsley, some anniseeds, and strain some of the pease,
+thicken them or not, as you please; then put some pepper, give it a
+warm, and serve Kids or Lambs head on sippets, and stick it
+otherways with eggs and grated cheese, or some of the pease or
+flower strained; sometimes for variety you may use saffron or mint.
+
+
+_To boil all other small Fowls, as Ruffes, Brewes, Godwits, Knots,
+Dotterels, Strenits, Pewits, Ollines, Gravelens, Oxeyes,
+Red-shanks_, &c.
+
+Half roast any of these fowls, and stick on one side a few cloves as
+they roast, save the gravy, and being half roasted, put them into a
+pipkin, with the gravy, some claret wine, as much strong broth as
+will cover them, some broild houshold-bread strained, also mace,
+cloves pepper, ginger, some fried onions and salt; stew all well
+together, and serve them on fine carved sippets; sometimes for
+change add capers and samphire.
+
+
+  _To boil all manner of small Birds, or Land Fowl,
+    as Plovers, Quails, Rails, Black-birds, Thrushes,
+    Snites, Wheat-ears, Larks, Sparrows, Martins._
+
+Take them and truss them, or cut off the legs & heads, and boil them
+in strong broth or water, scum them, and put in large mace,
+white-wine, washed currans, dates, marrow, pepper, and salt; being
+well stewed, dish them on fine carved sippets, thicken the broth
+with strained almonds, rose-water, and sugar, and garnish them with
+lemon, barberries, sugar, or grated bread strewed about the dish.
+For Leir otherways, strained bread and hard eggs, with verjuyce and
+broth.
+
+Sometimes for variety garnish them with potatoes, farsings, or
+little balls of farsed manchet.
+
+
+  _To boil a Swan, Whopper, wilde or tame Goose, Crane,
+    Shoveller, Hern, Ducks, Mallard, Bittorn, Widgeons,
+    Gulls, or Curlews._
+
+Take a Swan and bone it, leave on the legs and wings, then make a
+farsing of some beef-suet or minced lard, some minced mutton or
+venison being finely minced with some sweet herbs, beaten nutmeg,
+pepper, cloves, and mace; then have some oysters parboil'd in their
+own liquor, mingle them amongst the minced meat, with some raw eggs,
+and fill the body of the fowl, prick it up close on the back, and
+boil it in a stewing-pan or deep dish, then put to the fowl some
+strong broth, large mace, white-wine, a few cloves, oyster-liquor,
+and some boil'd marrow; stew them all well together: then have
+oysters stewed by themselves with an onion or two, mace, pepper,
+butter, and a little white-wine. Then have the bottoms of artichocks
+ready boild, and put in some beaten butter, and boil'd marrow; dish
+up the fowl on fine carved sippets, then broth them, garnish them
+with stewed oysters, marrow, artichocks, gooseberries, slic't lemon,
+barberries or grapes and large mace; garnish the dish with grated
+bread, oysters, mace, lemon and artichocks, and run the fowl over
+with beaten butter.
+
+Otherways fill the body with a pudding made of grated bread, yolks
+of eggs, sweet herbs minced small, with an onion, and some beef-suet
+minced, some beaten cloves, mace, pepper, and salt, some of the
+blood of the fowl mixed with it, and a little cream; fill the fowl,
+and stew it or boil it as before.
+
+
+  _To boil any large Water Fowl otherways, a Swan, Whopper,
+    wild or tame Geese._
+
+Take a goose and salt it two or three days, then truss it to boil,
+cut lard as big as your little finger, and lard the breast; season
+the lard with pepper, mace, and salt; then boil it in beef-broth, or
+water and salt, put to it pepper grosly beaten, a bundle of
+bay-leaves, tyme, and rosemary bound up very well, boil them with
+the fowl; then prepare some cabbidge boild tender in water and salt,
+squeeze out the water from it, and put it in a pipkin with strong
+broth, claret wine, and a good big onion or two; season it with
+pepper, mace, and salt, and three or four anchovies dissolved; stew
+these together with a ladleful of sweet butter, and a little
+vinegar: and when the goose is boil'd enough, and your cabbidge on
+sippets, lay on the goose with some cabbidge on the breast, and
+serve it up. Thus you may dress any large wild Fowl.
+
+
+  _To boil all manner of small Sea or Land Fowl._
+
+Boil the fowl in water and salt, then take some of the broth, and
+put to it some beefs-udder boild, and slic't into thin slices with
+some pistaches blanch'd, some slic't sausages stript out of the
+skin, white-wine, sweet, herbs, and large mace; stew these together
+till you think it sufficiently boiled, then put to it beet-root cut
+into slices, beat it up with butter, and carve up the Fowl, pour the
+broth on it, and garnish it with sippets, or what you please.
+
+
+  _Or thus._
+
+Take and lard them, then half roast them, draw them, and put them in
+a pipkin with some strong broth or claret wine, some chesnuts,
+a pint of great oysters, taking the breads from them, two or three
+onions minced very small, some mace, a little beaten ginger, and a
+crust of _French_ bread grated; thicken it, and dish them up on
+sops: If no oysters, chesnuts, or artichock bottoms, turnips,
+colliflowers, interlarded bacon in thin slices, and sweetbreads,
+_&c._
+
+
+  _Otherways._
+
+Take them and roast them, save the gravy, and being roasted, put
+them in a pipkin, with the gravy, some slic't onions, ginger,
+cloves, pepper, salt, grated bread, claret wine, currans, capers,
+mace, barberries, and sugar, serve them on fine sippets, and run
+them over with beaten butter, slic't lemon, and lemon peel;
+sometimes for change use stewed oysters or cockles.
+
+
+  _To boil or dress any Land Fowl, or Birds in the Italian fashion,
+    in a Broth called _Brodo-Lardiero_._
+
+Take six Pigeons being finely cleansed, and trust, put them into a
+pipkin with a quart of strong broth, or water, and half wine, then
+put therein some fine slices of interlarded bacon, when it boils
+scum it, and put in nutmeg, mace, ginger, pepper, salt, currans,
+sugar, some sack, raisins of the sun, prunes, sage, dryed cherries,
+tyme, a little saffron, and dish them on fine carved sippets.
+
+
+  _To stew Pigeons in the _French_ fashion._
+
+The Pigeons being drawn and trust, make a fearsing or stopping of
+some sweet herbs minced, then mince some beef-suet or lard, grated
+bread, currans, cloves, mace, pepper, ginger, sugar, & 3 or 4 raw
+eggs. The pigeons being larded & half roasted, stuff them with the
+foresaid fearsing, and put boil'd cabbidge stuck with a few cloves
+round about them; bind up every Pigeon several with packthread, then
+put them in a pipkin a boiling with strong mutton broth, three or
+four yolks of hard eggs minced small, some large mace, whole cloves,
+pepper, salt, and a little white-wine; being boil'd, serve them on
+fine carved sippets, and strow on cinamon, ginger, and sugar.
+
+
+  _Otherways in the _French_ Fashion._
+
+Take Pigeons ready pull'd or scalded, take the flesh out of the
+skin, and leave the skin whole with the legs and wings hanging to
+it, mince the bodies with some lard or beef suet together very
+small, then put to them some sweet herbs finely minced, and season
+all with cloves, mace, ginger, pepper, some grated bread or parmisan
+grated, and yolks of eggs; fill again the skins, and prick them up
+in the back, then put them in a dish with some strong broth, and
+sweet herbs chopped, large mace, gooseberries, barberries, or
+grapes; then cabbidge-lettice boil'd in water and salt, put to them
+butter, and the Pigeons being boil'd, serve them on sippets.
+
+
+  _To boil Pigeons otherways._
+
+Being trussed, put them in a pipkin, with some strong broth or fair
+water, boil and scum them, then put in some mace, a faggot of sweet
+herbs, white endive, marigold flowers, and salt; and being finely
+boiled, serve them on sippets, and garnish the dish with mace and
+white endive flowers.
+
+Otherways you may add Cucumbers in quarters either pickled or fresh,
+and some pickled capers; or boil the cucumbers by themselves, and
+put them in beaten butter, and sweet herbs chopped small.
+
+Or boil them with capers, samphire, mace, nutmeg, spinage, endive,
+and a rack or chine of mutton boil'd with them.
+
+Or else with capers, mace, salt, and sweet herbs in a faggot; then
+have some cabbidge or colliflowers boil'd very tender in fair water
+and salt, pour away the water, and put them in beaten butter, and
+when the fowls be boil'd, serve the cabbidge on them.
+
+
+  _To boil Pigeons otherwaies._
+
+Take Pigeons being finely cleansed and trust, put them in a pipkin
+or skillet clean scowred, with some mutton broth or fair water; set
+them a boiling and scum them clean, then put to them large mace, and
+well washed currans, some strained bread strained with vinegar and
+broth, put it to the Pigeons with some sweet butter and capers; boil
+them very white, and being boil'd, serve them on fine carved sippets
+in the broth with some sugar; garnish them with lemon, fine sugar,
+mace, grapes, gooseberries, or barberries, and run them over with
+beaten butter; garnish the dish with grated manchet.
+
+
+
+
+  Pottages.
+
+
+  _Pottage in the _Italian_ Fashion._
+
+Boil green pease with some strong broth, and interlarded bacon cut
+into slices; the pease being boiled, put to them some chopped
+parsley, pepper, anniseed, and strain some of the pease to thicken
+the broth; give it a walm and serve it on sippets, with boil'd
+chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or
+any poultry.
+
+Sometimes for variety you may thicken the broth with eggs.
+
+
+  _Pottage otherways in the Italian Fashion._
+
+Boil a rack of mutton, a few whole cloves, mace, slic't ginger, all
+manner of sweet herbs chopped, and a little salt; being finely
+boiled, put in some strained almond-paste, with grape verjuyce,
+saffron, grapes, or gooseberries; give them a warm, and serve your
+meat on sippets.
+
+
+  _Pottage of Mutton, Veal, or Beef, in the _English_ Fashion._
+
+Cut a rack of mutton in two pieces, and take a knuckle of veal, and
+boil it in a gallon pot or pipkin, with good store of herbs, and a
+pint of oatmeal chopped amongst the herbs, as tyme, sweet marjoram,
+parsley, chives, salet, succory, marigold-leaves and flowers,
+strawberry-leaves, violet-leaves, beets, borage, sorrel, bloodwort,
+sage, pennyroyal; and being finely boil'd, serve them on fine carved
+sippets with the mutton and veal, _&c._
+
+
+  _To stew a Shoulder of Mutton with Oysters._
+
+Take a shoulder of mutton, and roast it, and being half roasted or
+more, take off the upper skin whole, & cut the meat into thin
+slices, then stew it with claret, mace, nutmeg, anchovies,
+oyster-liquor, salt, capers, olives, samphire, and slices of orange;
+leave the shoulder blade with some meat on it, and hack it, save
+also the marrow bone whole with some meat on it, and lay it in a
+clean dish; the meat being finely stewed, pour it on the bones, and
+on that some stewed oysters and large oysters over all, with slic't
+lemon and lemon peel.
+
+The skin being first finely breaded, stew the oysters with large
+mace, a great onion or two, butter, vinegar, white wine, a bundle of
+sweet herbs, and lay on the skin again over all, _&c._
+
+
+  _To roast a Shoulder of Mutton with Onions and Parsley,
+    and baste it with Oranges._
+
+Stuff it with parsley and onions, or sweet herbs, nutmeg, and salt,
+and in the roasting of it, baste it with the juyce of oranges, save
+the gravy and clear away the fat; then stew it up with a slice or
+two of orange and an anchovie, without any fat on the gravy, _&c._
+
+
+  _Other Hashes of Scotch Collops._
+
+Cut a leg of mutton into thin slices as thin as a shilling, cross
+the grain of the leg, sprinkle them lightly with salt, and fry them
+with sweet butter, serve them with gravy or juice of oranges, and
+nutmeg, and run them over with beaten butter, lemon, _&c._
+
+
+  _Otherways the foresaid Collops._
+
+For variety, sometimes season them with coriander-seed, or stamped
+fennil-seed, pepper and salt; sprinkle them with white wine, then
+flower'd, fryed, and served with juice of orange, for sauce, with
+sirrup of rose-vinegar, or elder vinegar.
+
+
+  _Other Hashes or Scotch Collop of any Joint of Veal,
+    either in Loyn, Leg, Rack or Shoulder._
+
+Cut a leg into thin slices, as you do Scotch collops of mutton, hack
+and fry them with small thin slices of interlarded bacon as big as
+the slices of veal, fry them with sweet butter; and being finely
+fried, dish them up in a fine dish, put from them the butter that
+you fried them with, and put to them beaten butter with lemon,
+gravy, and juyce of orange.
+
+
+  _A Hash of a Leg of Mutton in the _French_ fashion._
+
+Parboil a leg of mutton, then take it up, pare off some thin slices
+on the upper and under side, or round it, prick the leg through to
+let out the gravy on the slices; then bruise some sweet herbs, as
+tyme, parsly, marjoram, savory, with the back of a ladle, and put to
+it a piece of sweet butter, pepper, verjuyce; and when your mutton
+is boild, pour all over the slices herbs and broth on the leg into a
+clean dish.
+
+
+  _Another Hash of Mutton or Lamb, either hot or cold._
+
+Roast a shoulder of mutton, and cut it into slices, put to it
+oysters, white wine, raisins of the sun, salt, nutmeg, and strong
+broth, (or no raisins) slic't lemon or orange; stew it all together,
+and serve it on sippets, and run it over with beaten butter and
+lemon, _&c._
+
+
+  _Another Hash of a Joynt of Mutton or Lamb hot or cold._
+
+Cut it in very thin slices, then put them in a pipkin or dish, and
+put to it a pint of claret wine, salt, nutmeg, large mace, an
+anchovie or two, stew them well together with a little gravy; and
+being finely stewed serve them on carved sippets with some beaten
+butter & lemon, _&c._
+
+
+  _Otherways._
+
+Cut it into thin slices raw, and fry it with a pint of white wine
+till it be brown, and put them into a pipkin with slic't lemon,
+salt, fried parsley, gravy, nutmeg, and garnish your dish with
+nutmeg and lemon.
+
+
+  _Other Hashes of a Shoulder of Mutton._
+
+Boil it and cut it in thin slices, hack the shoulder-blade, and put
+all into a pipkin or deep dish, with some salt, gravy, white-wine,
+some strong broth, and a faggot of sweet herbs, oyster-liquor,
+caper-liquor, and capers; being stewed down, bruse some parsley, and
+put to it some beaten cloves and mace, and serve it on sippets.
+
+
+
+
+  Divers made Dishes or _Capilotado's_.
+
+
+  _First, a Dish of Chines of Mutton, Veal, Capon, Pigeons,
+    or other Fowls._
+
+Boil a pound of rice in mutton broth, put to it some blanched
+chesnuts, pine apple-seeds, almonds or pistaches; being boil'd
+thick, put to it some marrow or fresh butter, salt, cinamon, and
+sugar; then cut your veal into small bits or peices, and break up
+the fowl; then have a fair dish, and set it on the embers, and put
+some of your rice, and some of the meat, and more of the rice and
+sugar, and cinamon, and pepper over all, and some marrow.
+
+
+  __Capilotado_, in the _Lumbardy_ fashion of a Capon._
+
+Boil rice in mutton broth till it be very thick, and put to it some
+salt and sugar.
+
+Then have also some Bolonia Sausages boil'd very tender, minced very
+small, or grated, and some grated cheese, sugar, and cinamon mingled
+together; then cut up the boil'd or roast capon, and lay it upon a
+clean dish with some of the rice, strow on cinamon and sausage,
+grated cheese and sugar, and lay on yolks of raw eggs; thus make two
+or three layings and more, eggs and some butter or marrow on the top
+of all, and set it on the embers, and cover it, or in a warm oven.
+
+
+  __Capilotado_ of Pigeons or wild Ducks,
+    or any Land or Sea Fowls roasted._
+
+Take a pound of almond-paste, and put to it a Capon minc't and
+stamped with the almonds, & some crums of manchet, some sack or
+white-wine, three pints of strong broth cold, and eight or ten yolks
+of raw eggs; strain all the foresaid together, and boil it in a
+skillet with some sugar to a pretty thickness, put to it some
+cinamon, nutmeg, and a few whole cloves, then have roast Pigeons, or
+any small birds roasted, cut them up, and do as is aforesaid, and
+strow on sugar and cinamon.
+
+
+  __Capilotado_ for roast Meats, as Partridges, Pigeons,
+    eight or twelve, or any other the like;
+    or Sea Fowls, Ducks, or Widgeons._
+
+Take a pound of almonds, a pound of currans, a pound of sugar, half
+a pound of muskefied bisket-bread, a pottle of strong broth cold,
+half a pint of grape verjuyce, pepper half an ounce, nutmegs as
+much, an ounce of cinamon, and a few cloves; all these aforesaid
+stamped, strained, and boil'd with the aforesaid liquor, and in all
+points as the former, only toasts must be added.
+
+
+  _Other _Capilotado_ common._
+
+Take two pound of parmisan grated, a minced kidney of veal, a pound
+of other fat cheese, ten cloves of garlick boil'd, broth or none,
+two capons minced and stamped, rost or boil'd, and put to it ten
+yolks of eggs raw, with a pound of sugar: temper the foresaid with
+strong broth, and boil all in a broad skillet or brass pan, in the
+boiling stir it continually till it be incorporated, and put to it
+an ounce of cinamon, a little pepper, half an ounce of cloves, and
+as much nutmeg beaten, some saffron; then break up your roast fowls,
+roast lamb, kid, or fried veal, make three bottoms, and set it into
+a warm oven, till you serve it in, _&c._
+
+
+  __Capilotado_, or Custard, in the Hungarian fashion,
+    in the pot, or baked in an Oven._
+
+Take two quarts of goat or cows milk, or two quarts of cream, and
+the whites of five new laid eggs, yolks and all, or ten yolks,
+a pound of sugar, half an ounce of cinamon, a little salt, and some
+saffron; strain it and bake it in a deep dish; being baked, put on
+the juyce of four or five oranges, a little white wine, rose-water,
+and beaten ginger, _&c._
+
+
+  _Capilotado Francois._
+
+Roast a leg of mutton, save the gravy, and mince it small, then
+strain a pound of almond paste with some mutton or capon broth cold,
+some three pints and a half of grape verjuyce, a pound of sugar,
+some cinamon, beaten pepper, and salt; the meat and almonds being
+stamp'd and strained, put it a boiling softly, and stir it
+continually, till it be well incorporate and thick; then serve it in
+a dish with some roast chickens, pigeons, or capons: put the gravy
+to it, and strow on sugar, some marrow, cinamon, _&c._
+
+Sometimes you may add some interlarded bacon instead of marrow, some
+sweet herbs, and a kidney of veal.
+
+Sometimes eggs, currans, saffron, gooseberries, _&c._
+
+
+  _Other made Dishes, or little Pasties called in Italian _Tortelleti_._
+
+Take a rost or boil'd capon, and a calves udder, or veal, mince it
+and stamp it with some marrow, mint, or sweet marjoram, put a pound
+of fat parmisan grated to it, half a pound of sugar, and a quarter
+of a pound of currans, some chopped sweet herbs, pepper, saffron,
+nutmeg, cinamon, four or five yolks of eggs, and two whites; mingle
+all together and make a piece of paste of warm or boiling liquor,
+and some rose-water, sugar, butter; make some great and some very
+little, rouls or stars, according to the judgment of the Cook; boil
+them in broth, milk, or cream. Thus also fish. Serve them with
+grated fat cheese or parmisan, sugar, and beaten cinamon on them in
+a dish, _&c._
+
+
+  _Tortelleti, or little Pasties._
+
+Mince some interlarded bacon, some pork or any other meat, with some
+calves udder, and put to it a pound of fresh cheese, fat cheese, or
+parmisan, a pound of sugar, and some roasted turnips or parsnips,
+a quarter of a pound of currans, pepper, cloves, nutmegs, eight
+eggs, saffron; mingle all together, and make your pasties like
+little fishes, stars, rouls, or like beans or pease, boil them in
+flesh broth, and serve them with grated cheese and sugar, and serve
+them hot.
+
+
+  __Tortelleti_, or little Pasties otherwayes, of Beets or Spinage
+    chopped very small._
+
+Being washed and wrung dry, fry them in butter, put to them some
+sweet herbs chopped small, with some grated parmisan, some cinamon,
+cloves, saffron, pepper, currans, raw eggs, and grated bread: Make
+your pasties, and boil them in strong broth, cream, milk, or
+almond-milk: thus you may do any fish. Serve them with sugar,
+cinamon, and grated cheese.
+
+
+  __Tortelleti_, of green Pease, French Beans,
+    or any kind of Pulse green or dry._
+
+Take pease gren or dry, French beans, or garden beans green or dry,
+boil them tender, and stamp them; strain them through a strainer,
+and put to them some fried onions chopped small, sugar, cinamon,
+cloves, pepper, and nutmeg, some grated parmisan, or fat cheese, and
+some cheese-curds stamped.
+
+Then make paste, and make little pasties, boil them in broth, or as
+beforesaid, and serve them with sugar, cinamon, and grated cheese in
+a fine clean dish.
+
+
+  _To boil a Capon or chicken with Colliflowers
+    in the French Fashion._
+
+Cut off the buds of your flowers, and boil them in milk with a
+little mace till they be very tender; then take the yolks of 2 eggs,
+strain them with a quarter of a pint of sack; then take as much
+thick butter, being drawn with a little vinegar and a slic't lemon,
+brew them together; then take the flowers out of the milk, and put
+them into the butter and sack: then dish up your Capon, being tender
+boil'd, upon sippets finely carved, and pour on the sauce, and serve
+it to the Table with a little salt.
+
+
+  _To boil Capons, Chickens, Pigeons, or any Land Fowls
+    in the French Fashion._
+
+Either the skin stuffed with minced meat, or boned, & fill the vents
+and body; or not boned and trust to boil, fill the bodies with any
+of the farsings following made of any minced meat, and seasoned with
+pepper, cloves, mace, and salt; then mince some sweet herbs with
+bacon and fowl, veal, mutton, or lamb, and mix with it three or four
+eggs, mingle all together with grapes, gooseberries, barberries, or
+red currans, and sugar, or none, some pine-apple-seed, or pistaches;
+fill the fowl, and stew it in a stewing-pan with some strong broth,
+as much as will cover them, and a little white wine; being stewed,
+serve them in a dish with sippets finely carved, and slic't oranges,
+lemons, barberries, gooseberries, sweet herbs chopped, and mace.
+
+
+  _To boil Partridges, or any of the former Fowls
+    stuffed with any the filling aforesaid._
+
+Boil them in a pipkin with strong broth, white-wine, mace, sweet
+herbs chopped very fine, and put some salt, and stew them leisurely;
+being finely stewed, put some marrow, and strained almonds, with
+rosewater to thicken it, serve them on fine carved sippets, and
+broth them, garnish the dish with grated bread and pistaches, mace,
+and lemon, or grapes.
+
+
+  _To boil Pigeons, Woodcocks, Snites, Black birds, Thrushes,
+    Veldifers, Rails, Quails, Larks, Sparrows, Wheat ears,
+    Martins, or any small Land Fowl._
+
+
+  _Woodcocks or Snites._
+
+Boil them either in strong broth or water and salt, and being
+boil'd, take out the guts, and chop them small with the liver, put
+to it some crumb of white-bread grated, a little of the broth of the
+cock, and some large mace, stew them together with some gravy; then
+dissolve the yolks of two eggs with some wine vinegar, and a little
+grated nutmeg, and when you are ready to dish it, put the eggs to
+it, and stir it amongst the sauce with a little butter, dish them on
+sippets, and run the sauce over them with some beaten butter and
+capers, lemon minced small, barberries or pickled grapes whole.
+
+Sometimes with this sauce, boil some slic't onions and currans in a
+broth by it self: when you boil it not with onions, rub the bottom
+of the dish with a clove or two of garlick.
+
+
+  _Boil Woodcocks or Larks otherways._
+
+Take them with the guts in, and boil them in some strong broth or
+fair water, and three or four whole onions, larg mace, and salt; the
+cocks being boil'd, make sauce with the some thin slices of manchet,
+or grated, in another pipkin, and some of the broth where the fowl
+or cocks boil, and put to it some butter, the guts and liver minced,
+and then have some yolks of eggs dissolved with some vinegar & some
+grated nutmeg, put it to the other ingredients, and stir them
+together, and dish the fowl on fine sippets, and pour on the sauce
+and some slic't lemon, grapes, or barberries, and run it over with
+beaten buter.
+
+
+_To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper,
+Crane, Geese, Shoveler, Hern, Bittorn, Duck, Widgeons, Gulls,
+Curlew, Teels, Ruffs,_ &c.
+
+Stuff either the skin with his own meat, being minced with lard or
+beef-suet, some sweet herbs, beaten nutmeg, cloves, mace, and
+parboil'd oysters; mix all together, fill the skin, and prick it
+fast on the back, boil it in a large stewing pan or deep dish, with
+some strong broth, claret or white-wine, salt, large mace, two or
+three cloves, a bundle of sweet herbs, or none, oyster-liquor and
+marrow, stew all well together. Then have stewed oysters by
+themselves ready stewed with an onion or two, mace, pepper, butter,
+and a little white-wine.
+
+Then have the bottoms of artichocks put in beaten butter, and some
+boild marrow ready also; then again dish up the fowl on fine carved
+sippets, broth the fowl, & lay on the oysters, artichocks, marrow,
+barberries, slic't lemon, gooseberries, or grape; and garnish your
+dish with grated manchet strowed, and some oysters, mace, lemon, and
+artichocks, and run it over with beaten butter.
+
+Otherways bone it and fill the body with a farsing or stuffing made
+of minced mutton with spices, and the same materials as aforesaid.
+
+Otherways, Make a pudding and fill the body, being first boned, and
+make the pudding of grated bread, sweet herbs chopped; onions,
+minced suet or lard, cloves, mace, pepper, salt, blood, and cream;
+mingle all together, as beforesaid in all points.
+
+Or a bread pudding without blood or onions, and put minced meat to
+it, fruit, and sugar.
+
+Otherways, boil them in strong broth, claret-wine, mace, cloves,
+salt, pepper, saffron, marrow, minced, onions, and thickned with
+strained sweet-breads of veal; or hard eggs strained with broth, and
+garnished with barberries, lemon, grapes, red currans, or
+gooseberries.
+
+
+_To boil all manner of Sea Fowls, as Swan, Whopper, Geese, Ducks,
+Teels._ &c.
+
+Put your fowl being cleansed and trussed into a pipkin fit for it,
+and boil it with strong broth or fair spring water, scum it clean,
+and put in three or four slic't onions, some large mace, currans,
+raisins, some capers, a bundle of sweet herbs, grated or strained
+bread, white-wine, two or three cloves, and pepper; being finely
+boil'd, slash it on the breast, and dish it on fine carved sippets;
+broth it, and lay on slic't lemon and a lemon peel, barberries or
+grapes, run it over with beaten butter, sugar, or ginger, and trim
+the dish sides with grated bread in place of the beaten ginger.
+
+
+  _To boil these Fowls otherways._
+
+You may add some oyster liquor, barberries, grapes, gooseberries, or
+lemon.
+
+And sometimes prunes, raisins, or currans.
+
+Otherways, half roast any of your fowls, slash them down the breast,
+and put them in a pipkin with the breast downward, put to them two
+or three slic't onions and carrots cut like lard, some mace, pepper,
+and salt, butter, savory, tyme, some strong broth, and some
+white-wine; let the broth be half wasted, and stew it very softly;
+being finely stewed dish it up, serve it on sippets, and pour on the
+broth, _&c._
+
+Otherways boil the fowl and not roast them, boil them in strong
+mutton broth, and put the fowl into a pipkin, boil and scum them,
+put to it slic't onions, a bunch of sweet herbs, some cloves, mace,
+whole pepper, and salt; then slash the breast from end to end 3 or
+four slashes, and being boil'd, dish it up on fine carved sippets,
+put some sugar to it, and prick a few cloves on the breast of the
+fowl, broth it and strow on fine sugar, and grated bread.
+
+
+  _Otherways._
+
+Put them in a stewing pan with some wine and strong broth, and when
+they boil scum them, then put to them some slices of interlarded
+bacon, pepper, mace, ginger, cloves, cinamon, sugar, raisins of the
+sun, sage flowers, or seeds or leaves of sage; serve them on fine
+carved sippets and trim the dish sides with sugar or grated bread.
+
+Or you may make a farsing of any of the foresaid fowls, make it of
+grated cheese, and some of their own fat, two or three eggs, nutmeg,
+pepper, and ginger, sowe up the vents, boil them with bacon, and
+serve them with a sauce made of almond paste, a clove of garlick,
+and roasted turnips or green sauce.
+
+
+  _To boil any old Geese, or any Geese._
+
+Take them being powdered, and fill their bellies with oatmeal, being
+steeped first in warm milk or other liquor; then mingle it with some
+beef-suet, minced onions, and apples, seasoned with cloves, mace,
+some sweet herbs minced, and pepper, fasten the neck and vent, boil
+it, and serve it on brewes with colliflowers, cabbidge, turnips, and
+barberries, run it over with beaten butter.
+
+Thus the smaller Fowls, as is before specified, or any other.
+
+
+  _To boil wild Fowl otherways._
+
+Boil your Fowl in strong broth or water, scum it clean, and put some
+white-wine to it, currans, large mace, a clove or two, some Parsley
+and Onions minced together: then have some stewed turnips cut like
+lard, and stewed in a pot or little pipkin with butter, mace,
+a clove, white-wine, and sugar; Being finely stewed serve your fowl
+on sippets finely carved, broth the fowls, and pour on your Turnips,
+run it over with beaten butter, a little cream, yolks of eggs, sack
+and sugar. Scraped sugar to trim the dish, or grated bread.
+
+
+  _Otherways._
+
+Half roast your fowls, save the gravy, and carve the breast jagged;
+then put it in a pipkin, and stick here and there a clove, and put
+some slic't onions, chopped parsley, slic't ginger, pepper, and
+gravy, strained bread, with claret wine, currans, or capers, broth,
+mace, barberries, and sugar; being finely boil'd or stewed, serve it
+on carved sippets, and run it over with beaten butter, and a lemon
+peel.
+
+
+  _To boil these aforesaid Fowls otherways, with Muscles, Oysters,
+    or Cockcles; or fried Wickles in Butter, and after stewed with
+    Butter, white Wine, Nutmeg, a slic't Orange, and gravy._
+
+Either boil the Fowl or roast them, boil them by themselves in water
+and salt, scum them clean, and put to them mace, sweet herbs, and
+onions chopped together, some white-wine, pepper, and sugar, if you
+please, and a few cloves stuck in the fowls, some grated or strained
+bread with some of the broth, and give it a warm; dish up the fowls
+on fine sippets, or French bread, and carve the breast, broth it,
+and pour on your shell-fish, run it over with beaten butter, and
+slic't lemon or orange.
+
+
+  _Otherways in the French Fashion._
+
+Half roast the fowls, and put them in a pipkin with the gravy, then
+have time, parsley, sage, marjoram, & savory; mince all together
+with a handful of raisins of the Sun, put them into the pipkin with
+some mutton broth, some sack or white-wine, large mace, cloves,
+salt, and sugar.
+
+Then have the other half of the fruit and herbs being minced, beat
+them with the white of an egg, and fry it in suet or butter as big
+as little figs and they will look green.
+
+Dish up the fowls on sippets, broth it, and serve the fried herbs
+with eggs on them and scraped sugar.
+
+
+  _To boil Goose-Giblets, or the Giblets of any Fowl._
+
+Boil them whole, being finely scalded; boil them in water and salt,
+two or three blades of mace, and serve them on sippets finely carved
+with beaten butter, lemon, scalded gooseberries, and mace, or
+scalded grapes, barberries or slic't lemon.
+
+Or you may for variety use the yolks of two or three eggs, beatten
+butter, cream, a little sack, and sugar, for lear.
+
+
+  _Otherways._
+
+Boil them whole, or in pieces, and boil them in strong broth or fair
+water, mace, pepper, and salt, being first finely scummed, put two
+or three whole onions, butter, and gooseberries, run it over with
+beaten butter, being first dished on sippetts; make a pudding in the
+neck, as you may see in the Book of all manner of Puddings and
+Farsings, _&c._
+
+
+  _Otherways._
+
+Boil them with some white-wine, strong broth, mace, slic't ginger,
+butter, and salt; then have some stewed turnips or carrots cut like
+lard, and the giblets being finely dished on sippets, put on the
+stewed turnips, being thickned with eggs, verjuyce, sugar, and
+lemon, _&c._
+
+
+  _To bake Goose Giblets, or of any Fowl, several ways
+    for the Garnish._
+
+Take Giblets being finely scalded and cleansed, season them lightly
+with pepper, salt, and nutmeg, and put them into a Pye, being well
+joynted, and put to them an onion or two cut in halves, and put some
+butter to them, and close them up, and bake them well, and soak them
+some three hours.
+
+
+  _Sauce for green-Geese._
+
+1. Take the juyce of sorrell mixed with scalded goose-berries, and
+served on sippets and sugar with beaten butter, _&c._
+
+
+  _Otherways._
+
+2. Their bellies roasted full of gooseberies, and after mixed with
+sugar, butter, verjuyce, and cinamon, and served on sippets.
+
+
+  _To make a grand Sallet of minced Capon, Veal, roast Mutton,
+    Chicken or Neats tongue._
+
+Minced capon or veal, _&c._ dried Tongues in thin slices, lettice
+shred small as the tongue, olives, capers, mushrooms, pickled
+samphire, broom-buds, lemon or oranges, raisins, almonds, blew figs,
+Virginia potato, caparones, or crucifix pease, currans, pickled
+oysters, taragon.
+
+
+  _How to dish it up._
+
+Any of these being thin sliced, as is shown above said, with a
+little minced taragon and onion amongst it; then have lettice minced
+as small as the meat by it self, olives by themselves, capers by
+themselves, samphire by it self, broom-buds by it self, pickled
+mushrooms by themselves, or any of the materials abovesaid.
+
+Garnish the dish with oranges and lemons in quarters or slices, oyl
+and vinegar beaten together, and poured over all, _&c._
+
+
+  _To boil all manner of Land Fowl, as followeth._
+
+Turkey, Bustard Peacock, Capon, Pheasant, Pullet, Heath-pouts,
+Partridge, Chickens, Woodcocks, Stock-Doves, Turtle-Doves, tame
+Pigeons, wild Pigeons, Rails, Quails, Black-Birds, Thrushes,
+Veldifers, Snites, Wheatears, Larks, Sparrows, and the like.
+
+
+  _Sauce for the Land Fowl._
+
+Take boil'd prunes and strain them with the blood of the fowl,
+cinamon, ginger, and sugar, boil it to an indifferent thickness and
+serve it in saucers, and serve in the dish with the fowl, gravy,
+sauce of the same fowl.
+
+
+  _To boil Pigeons._
+
+Take Pigeons, and when you have farsed and boned them, fry them in
+butter or minced lard, and put to them broth, pepper, nutmeg, slic't
+ginger, cinamon beaten, coriander seed, raisins of the sun, currans,
+vinegar, and serve them with this sauce, being first steep'd in it
+four or five hours, and well stewed down.
+
+Or you may add some quince or dried cherries boil'd amongst.
+
+In summer you may use damsins, swet herbs chopped, grapes, bacon in
+slices, white-wine.
+
+Thus you may boil any small birds, Larks, Veldifers, Black-birds,
+_&c._
+
+
+  _Pottage in the French Fashion._
+
+Cut a breast of mutton into square bits or pieces, fry them in
+butter, & put them in a pipkin with some strong broth, pepper, mace,
+beaten ginger, and salt; stew it with half a pound of strained
+almonds, some mutton broth, crumbs of manchet, and some verjuyce;
+give it a warm, and serve it on sippets.
+
+If you would have it yellow, put in saffron; sometimes for change
+white-wine, sack, currans, raisins, and sometimes incorporated with
+eggs and grated cheese.
+
+Otherways change the colour green, with juyce of spinage, and put to
+it almonds strained.
+
+
+  _Pottage otherways in the French Fashion of Mutton, Kid, or Veal._
+
+Take beaten oatmeal and strain it with cold water, then the pot
+being boiled and scummed, put in your strained oatmeal, and some
+whole spinage, lettice, endive, colliflowers, slic't onions, white
+cabbidge, and salt; your pottage being almost boil'd, put in some
+verjuyce, and give it a warm or two; then serve it on sippets, and
+put the herbs on the meat.
+
+
+  _Pottage in the English Fashion._
+
+Take the best old pease you can get, wash and boil them in fair
+water, when they boil scum them, and put in a piece of interlarded
+bacon about two pound, put in also a bundle of mint, or other sweet
+herbs; boil them not too thick, serve the bacon on sippets in thin
+slices, and pour on the broth.
+
+
+  _Pottage without sight of Herbs._
+
+Mince your herbs and stamp them with your oatmeal, then strain them
+through a strainer with some of the broth of the pot, boil them
+among your mutton, & some salt; for your herbs take violet leaves,
+strawberry leaves, succory, spinage, lang de beef, scallions,
+parsley, and marigold flowers, being well boil'd, serve it on
+sippets.
+
+
+  _To make Sausages._
+
+Take the lean of a leg of pork, and four pound of beef-suet, mince
+them very fine, and season them with an ounce of pepper, half an
+ounce of cloves and mace, a handful of sage minced small, and a
+handful of salt; mingle all together, then brake in ten eggs, and
+but two whites; mix these eggs with the other meat, and fill the
+hogs guts; being filled, tie the ends, and boil them when you use
+them.
+
+
+  _Otherways._
+
+You may make them of mutton, veal, or beef, keeping the order
+abovesaid.
+
+
+  _To make most rare Sausages without skins._
+
+Take a leg of young pork, cut off all the lean, and mince it very
+small, but leave none of the strings or skins amongst it; then take
+two pound of beef-suet shred small, two handfuls of red sage,
+a little pepper, salt, and nutmeg, with a small peice of an onion;
+mince them together with the flesh and suet, and being finely
+minced, put the yolks of two or three eggs, and mix all together,
+make it into a paste, and when you will use it, roul out as many
+peices as you please in the form of an ordinary sausage, and fry
+them. This paste will keep a fortnight upon occasion.
+
+
+  _Otherways._
+
+Stamp half the meat and suet, and mince the other half, and season
+them as the former.
+
+
+  _To make Links._
+
+Take the fillet or a leg of pork, and cut it into dice work, with
+some of the fleak of the pork cut in the same form, season the meat
+with cloves, mace and pepper, a handful of sage fine minced, with a
+handful of salt; mingle all together, fill the guts and hang them in
+the air, and boil them when you spend them. These Links will serve
+to stew with divers kinds of meats.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION II.
+
+  _An hundred and twelve excellent wayes for the dressing of Beef._
+
+
+  _To boil Oxe-Cheeks._
+
+Take them and bone them, soak them in fair water four or five hours,
+then wash out the blood very clean, pair off the ruff of the mouth,
+and take out the balls of the eyes; then stuff them with sweet
+herbs, hard eggs, and fat, or beef-suet, pepper, and salt; mingle
+all together, and stuff them on the inside, prick both the insides
+together; then boil them amongst the other beef, and being very
+tender boild, serve them on brewis with interlarded bacon and
+_Bolonia_ sausages, or boiled links made of pork on the cheeks, cut
+the bacon in thin slices, serve them with saucers of mustard, or
+with green sauce.
+
+
+  _To dress Oxe-Cheeks Otherways._
+
+Take out the bones and the balls of the eyes, make the mouth very
+clean, soak it, and wash out the blood; then wipe it dry with a
+clean cloath, and season it with pepper, salt, and nutmeg; then put
+it in a pipkin or earthen pan, with two or three great onions, some
+cloves, and mace, cut the jaw bones in pieces, & cut out the teeth,
+lay the bones on the top of the meat, then put to it half a pint of
+claret wine, and half as much water; close up the pot or pan with a
+course piece of paste, and set it a baking in an oven over night for
+to serve next day at dinner, serve it on toasts of fine manchet
+fried, then have boil'd carrots and lay on it with toasts of manchet
+laid round the dish; as also fried greens to garnish it, and run it
+over with beaten butter. This way you may also dress a leg of beef.
+
+
+  _Or thus._
+
+Take them and cleanse them as before, then roast them, and season
+them with pepper, salt, and nutmeg, save the gravy, and being
+roasted put them in a pipkin with some claret wine, large mace,
+a clove or two, and some strong broth, stew them till they be very
+tender, then put to them some fryed onions, and some prunes, and
+serve them on toasts of fried bread, or slices of French bread, and
+slices of orange on them, garnish the dish with grated bread.
+
+
+  _To dress Oxe Cheeks in Stofado, or the Spanish fashion._
+
+Take the cheeks, bone them and cleanse them, then lay them in steep
+in claret or white-wine, and wine vinegar, whole cloves, mace,
+beaten pepper, salt, slic't nutmeg, slic't ginger, and six or seven
+cloves of garlick, steep them the space of five or six hours, and
+close them up in an earthen pot or pan, with a piece of paste, and
+the same liquor put to it, set it a baking over night for next day
+dinner, serve it on toasts of fine manchet fried: then have boil'd
+carrots and lay on it, with the toasts of manchet laid round the
+dish: garnish it with slic't lemons or oranges, and fried toasts,
+and garnish the dish with bay-leaves.
+
+
+  _To marinate Oxe-Cheeks._
+
+Being boned, roast or stew them very tender in a pipkin with some
+claret, slic't nutmegs, pepper, salt, and wine-vinegar; being tender
+stewed, take them up, and put to the liquor in a pipkin a quart of
+wine-vinegar, and a quart of white-wine, boil it with some bay
+leaves, whole pepper, a bundle of rosemary, tyme, sweet marjoram,
+savory, sage, and parsley, bind them very hard the streightest
+sprigs, boil also in the liquor large mace, cloves, slic't ginger,
+slic't nutmegs and salt; then put the cheeks into the barrel, and
+put the liquor to them, and some slic't lemons, close up the head
+and keep them. Thus you may do four or five heads together, and
+serve them hot or cold.
+
+
+  _Oxe Cheeks in Sallet._
+
+Take oxe cheeks being boned and cleansed, steep them in claret,
+white-wine, or wine vinegar all night, the next day season them with
+nutmegs, cloves, pepper, mace, and salt, roul them up, boil them
+tender in water, vinegar, and salt, then press them, and being cold,
+slice them in thin slices, and serve them in a clean dish with oyl
+and vinegar.
+
+
+  _To bake Oxe cheeks in a Pasty or Pie._
+
+Take them being boned and soaked, boil them tender in fair water,
+and cleanse them, take out the balls of the eyes, and season them
+with pepper, salt, and nutmeg, then have some beef-suet and some
+buttock beef minced and laid for a bed, then lay the cheeks on it,
+and a few whole cloves, make your Pastie in good crust; to a gallon
+of flower, two pound and a half of butter, five eggs whites and all,
+work the butter and eggs up dry into the flower, then put in a
+little fair water to make it up into a stiff paste, and work up all
+cold.
+
+
+  _To dress Pallets, Noses, and Lips of any Beast, Steer,
+    Oxe, or Calf._
+
+Take the pallats, lips, or noses, and boil them very tender, then
+blanch them, and cut them in little square pieces as broad as a
+sixpence, or like lard, fry them in sweet butter, and being fryed,
+pour away the butter, and put to it some anchovies, grated nutmeg,
+mutton gravy, and salt; give it a warm on the fire, and then dish it
+in a clean dish with the bottom first rubbed with a clove of
+garlick, run it over with beaten butter, juyce of oranges, fried
+parsley, or fried marrow in yolks of two eggs, and sage leaves.
+
+Sometimes add yolks of eggs strained, and then it is a fricase.
+
+
+  _Otherways._
+
+Take the pallets, lips, or noses, and boil them very tender, blanch
+them, and cut them two inches long, then take some interlarded bacon
+and cut it in the like proportion, season the pallets with salt, and
+broil them on paper; being tender broil'd put away the fat, and put
+them in a dish being rubbed with a clove of garlick, put some mutton
+gravy to them on a chaffing dish of coals, and some juyce of orange,
+_&c._
+
+
+  _To fricase Pallets._
+
+Take beef pallets being tender boil'd and blanched, season them with
+beaten cloves, nutmeg, pepper, salt, and some grated bread; then the
+pan being ready over the fire, with some good butter fry them brown,
+then put them in a dish, put to them good mutton gravy, and dissolve
+two or three anchovies in the sauce, a little grated nutmeg, and
+some juyce of lemons, and serve them up hot.
+
+
+  _To stew Pallets, Lips, and Noses._
+
+Take them being tender boild and blanched, put them into a pipkin,
+and cut to the bigness of a shilling, put to them some small
+cucumbers pickled, raw calves udders, some artichocks, potatoes
+boil'd or musk-mellon in square pieces, large mace, two or three
+whole cloves, some small links or sausages, sweetbreads of veal,
+some larks, or other small birds, as sparrows, or ox-eyes, salt,
+butter, strong broth, marrow, white-wine, grapes, barberries, or
+gooseberries, yolks of hard eggs, and stew them all together, serve
+them on toasts of fine French bread, and slic't lemon; sometimes
+thicken the broth with yolks of strained eggs and verjuyce.
+
+
+  _To marinate Pallets, Noses, and Lips._
+
+Take them being tender boil'd and blancht, fry them in sweet sallet
+oyl, or clarified butter, and being fryed make a pickle for them
+with whole pepper, large mace, cloves, slic't ginger, slic't nutmeg,
+salt and a bundle of sweet herbs, as rosemary, tyme, bay-leaves,
+sweet marjoram, savory, parsley, and sage; boil the spices and herbs
+in wine vinegar and white-wine, then put them in a barrel with the
+pallets, lips and noses, and lemons, close them up for your use, and
+serve them in a dish with oyl.
+
+
+  _To dress Pallets, Lips, and Noses, with Collops
+    of Mutton and Bacon._
+
+Take them being boild tender & blanch'd, cut them as broad as a
+shilling, as also some thin collops of interlarded bacon, and of a
+leg of mutton, finely hack'd with the back of a knife, fry them all
+together with some butter, and being finely fried, put out the
+butter, and put unto it some gravy, or a little mutton broth, salt,
+grated nutmeg, and a dissolved anchove; give it a warm over the fire
+and dish it, but rub the dish with a clove of garlick, and then run
+it over with butter, juyce of orange; and salt about the dish.
+
+
+  _To make a Pottage of Beef Pallets._
+
+Take beef pallets that are tender boi'd and blanched, cut each
+pallet in two pieces, and set them a stewing between two dishes with
+a fine piece of interlarded bacon, a handful of champignions, and
+five or six sweet-breads of veal, a ladle full of strong broth, and
+as much mutton gravy, an onion or two, two or three cloves, a blade
+or two of large mace, and an orange; as the pallets stew make ready
+a dish with the bottoms and tops of French bread slic't and steeped
+in mutton gravy, and the broth the pallets were stewed in; then you
+must have the marrow of two or three beef bones stewed in a little
+strong broth by it self in good big gobbets: and when the pallets,
+marrow, sweet-breads and the rest are enough, take out the bacon,
+onions, and spices, and dish up the aforesaid materials on the dish
+of steeped bread, lay the marrow uppermost in pieces, then wring on
+the juyce of two or three oranges, and serve it to the table very
+hot.
+
+
+  _To rost a dish of Oxe Pallets with great Oysters, Veal,
+    Sweet-breads, Lamb stones, peeping Chickens, Pigeons,
+    slices of interlarded Bacon, large Cock-combs,
+    and Stones, Marrow, Pistaches, and Artichocks._
+
+Take the oxe pallets and boil them tender, blanch them and cut them
+2 inches long, lard one half with smal lard, then have your chickens
+& pigeon peepers scalded, drawn, and trust; set them, and lard half
+of them; then have the lamb-stones, parboil'd and blanched, as also
+the combs, and cock-stones, next have interlarded bacon, and sage;
+but first spit the birds on a small bird-spit, and between each
+chicken or pigeon put on first a slice of interlarded bacon, and a
+sage leaf, then another slice of bacon and a sage leaf, thus do till
+all the birds be spitted; thus also the sweet-breads, lamb-stones,
+and combs, then the oysters being parboild, lard them with lard very
+small, and also a small larding prick, then beat the yolks of two or
+3 eggs, and mix them with a little fine grated manchet, salt,
+nutmeg, time, and rosemary minced very small, and when they are hot
+at the fire baste them often, as also the lambstones and
+sweet-breads with the same ingredients; then have the bottoms of
+artichocks ready boil'd, quartered, and fried, being first dipped in
+butter and kept warm, and marrow dipped in butter and fried, as also
+the fowls and other ingredients; then dish the fowl piled up in the
+middle upon another roast material round about them in the dish, but
+first rub the dish with a clove of garlick: the pallets by
+themselves, the sweet-breads by themselves, and the cocks stones,
+combs, and lamb-stones by themselves; then the artichocks, fryed
+marrow, and pistaches by themselves; then make a sauce with some
+claret wine, and gravy, nutmeg, oyster liquor, salt, a slic't or
+quartered onion, an anchove or two dissolved, and a little sweet
+butter, give it a warm or two, and put to it two or three slices of
+an orange, pour on the sauce very hot, and garnish it with slic't
+oranges and lemons.
+
+The smallest birds are fittest for this dish of meat, as wheat-ears,
+martins, larks, ox-eyes, quails, snites, or rails.
+
+
+  _Oxe Pallets in Jellies._
+
+Take two pair of neats or calves feet, scald them, and boil them in
+a pot with two gallons of water, being first very well boned, and
+the bone and fat between the claws taken out, and being well soaked
+in divers waters, scum them clean; and boil them down from two
+gallons to three quarts; strain the broth, and being cold take off
+the top and bottom, and put it into a pipkin with whole cinamon,
+ginger, slic't and quartered nutmeg, two or three blades of large
+mace, salt, three pints of white-wine, and half a pint of
+grape-verjuyce or rose vinegar, two pound and a half of sugar, the
+whites of ten eggs well beaten to froth, stir them all together in a
+pipkin, being well warmed and the jelly melted, put in the eggs, and
+set it over a charcoal-fire kindled before, stew it on that fire
+half an hour before you boil it up, and when it is just a boiling
+take it off, before you run it let it cool a little, then run it
+through your jelly bag once or twice; then the pallets being tender
+boild and blanched, cut them into dice-work with some lamb-stones,
+veal, sweet-breads, cock-combs, and stones, potatoes, or artichocks
+all cut into dice-work, preserved barberries, or calves noses, and
+lips, preserved quinces, dryed or green neats tongues, in the same
+work, or neats feet, all of these together, or any one of them; boil
+them in white-wine or sack, with nutmeg, slic't ginger, coriander,
+caraway, or fennil-seed, make several beds, or layes of these
+things, and run the jelly over them many times after one is cold,
+according as you have sorts of colours of jellies, or else put all
+at once; garnish it with preserved oranges, or green citron cut like
+lard.
+
+
+  _To bake Beef-Pallets._
+
+Provide pallets, lips, and noses, boild tender and blanched,
+cock-stones, and combs, or lamb stones, and sweet-breads cut into
+pieces, scald the stones, combs, and pallets slic't or in pieces as
+big as the lamb stones, half a pint of great oysters parboil'd in
+their own liquor, quarter'd dates, pistaches a handful, or pine
+kernels, a few pickled broom buds, some fine interlarded bacon
+slic't in thin slices being also scalded, ten chestnuts roasted &
+blanched; season all these together with salt, nutmeg, and a good
+quantity of large mace, fill the pie, and put to it good butter,
+close it up and bake it, make liquor for it, then beat some butter,
+and three or four yolks of eggs with white or claret wine, cut up
+the lid, and pour it on the meat, shaking it well together, then lay
+on slic't lemon and pickled barberries, _&c._
+
+
+  _To dress a Neats-Tongue boil'd divers ways._
+
+Take a Neats-tongue of three or four days powdering, being tender
+boil'd, serve it on cheat bread for brewis, dish on the tongue in
+halves or whole, and serve an udder with it being of the same
+powdering and salting, finely blanched, put to them the clear fat of
+the beef on the tongue, and white sippets round the dish, run them
+over with beaten butter, _&c._
+
+
+  _Otherways._
+
+For greater service two udders and two tongues finely blanched and
+served whole.
+
+Sometimes for variety you may make brewis with some fresh beef or
+good mutton broth, with some of the fat of the beef-pot; put it in a
+pipkin with some large mace, a handful of parsley and sorrel grosly
+chopped, and some pepper, boil them together, and scald the bread,
+then lay on the boil'd tongue, mace, and some of the herbs, run it
+over with beaten butter, slic't lemon, gooseberries, barberries, or
+grapes.
+
+Or for change, put some pared turnips boiling in fair water, & being
+tender boil'd, drain the water from them, dish them in a clean dish,
+and run them over with beaten butter, dish your tongues and udders
+on them, and your colliflowers on the tongues and udders, run them
+over with beaten butter; or in place of colliflowers, carrots in
+thin quarters, or sometimes on turnips and great boil'd onions, or
+butter'd cabbidge and carrots, or parsnips, and carrots buttered.
+
+
+  _Neats Tongues and a fresh Udder in Stoffado._
+
+Season them with pepper, salt, and nutmeg, then lard them with great
+lard, and steep them all night in claret-wine, wine vinegar, slic't
+nutmegs and ginger, whole cloves, beaten pepper, and salt; steep
+them in an earthen pot or pan, and cover or close them up, bake
+them, and serve them on sops of French bread, and the spices over
+them with some slic't lemon, and sausages or none.
+
+
+  _Neats Tongues stewed whole or in halves._
+
+Take them being tender boil'd, and fry them whole or in halves, put
+them in a pipkin with some gravy or mutton-broth, large mace, slic't
+nutmeg, pepper, claret, a little wine vinegar, butter, and salt;
+stew them well together, and being almost stewed, put to the meat
+two or three slices of orange, sparagus, skirrets, chesnuts, and
+serve them on fine sippets; run them over with beaten butter, slic't
+lemon, and boil'd marrow over all.
+
+Sometimes for the broth put some yolks of eggs, beaten with
+grape-verjuyce.
+
+
+  _To stew a Neats Tongue otherwayes._
+
+Make a hole in the but-end of it, and mince it with some fat bacon
+or beef-suet, season it with nutmeg, salt, the yolk of a raw egg,
+some sweet herbs minced small, & grated parmisan, or none, some
+pepper, or ginger, and mingle all together, fill the tongue and wrap
+it in a caul of veal, boil it till it will blanch, and being
+blancht, wrap about it some of the searsing with a caul of veal;
+then put it in a pipkin with some claret and gravy, cloves, salt,
+pepper, some grated bread, sweet herbs chopped small, fried onions,
+marrow boild in strong broth, and laid over all, some grapes,
+gooseberries, slic't orange or lemon, and serve it on sippets, run
+it over with beaten butter, and stale grated manchet to garnish the
+dish.
+
+Or sometimes in a broth called _Brodo Lardiero_.
+
+
+  _To hash or stew a Neats tongue divers wayes._
+
+Take a Neats-tongue being tender boil'd and blancht, slice it into
+thin slices, as big and as thick as a shilling, fry it in sweet
+butter; and being fried, put to it some strong broth, or good
+mutton-gravy, some beaten cloves, mace, nutmeg, salt, and saffron;
+stew them well together, then have some yolks of eggs dissolved with
+grape verjuyce, and put them into the pan, give them a toss or two,
+and the gravy and eggs being pretty thick, dish it on fine sippets.
+
+Or make the same, and none of those spices, but only cinamon, sugar,
+and saffron.
+
+Sometimes sliced as aforesaid, but in slices no bigger nor thicker
+than a three pence, and used in all points as before, but add some
+onions fried, with the tongue, some mushrooms, nutmegs, and mace;
+and being well stewed, serve it on fine sippets, but first rub the
+dish with a clove of garlick, and run all over with beaten butter,
+a shred lemon, and a spoonful of fair water.
+
+Sometimes you may add some boil'd chesnuts, sweet herbs, capers,
+marrow, and grapes or barberries.
+
+Or stew them with raisins put in a pipkin, with the sliced tongue,
+mace, slic't dates, blanched almonds, or pistaches, marrow,
+claret-wine, butter, salt, verjuyce, sugar, strong broth, or gravy;
+and being well stewed, dissolve the yolks of six eggs with vinegar
+or grape verjuyce, and dish it up on fine sippets, slic't lemon, and
+beaten butter over all.
+
+
+  _To marinate a Neats-Tongue either whole or in halves._
+
+Take seven or eight Neats-tongues, or Heifer, Calves, Sheeps, or any
+tongues, boil them till they will blanch; and being blanched, lard
+them or not lard them, as you please; then put them in a barrel,
+then make a pickle of whole pepper, slic't ginger, whole cloves,
+slic't nutmegs, and large mace: next have a bundle of sweet herbs,
+as tyme, rosemary; bay-leaves, sage-leaves, winter-savory, sweet
+marjoram, and parsley; take the streightest sprigs of these herbs
+that you can get, and bind them up hard in a bundle every sort by it
+self, and all into one; then boil these spices and herbs in as much
+wine vinegar and white wine as will fill the vessel where the
+tongues are, and put some salt and slic't lemons to them; close them
+up being cold, and keep them for your use upon any occasion; serve
+them with some of the spices, liquor, sweet herbs, sallet oyl, and
+slic't lemon or lemon-peel, Pack them close.
+
+
+  _To fricase Neats-Tongues._
+
+Being tender boil'd, slice them into thin slices, and fry them with
+sweet butter; being fried put away the butter, and put to them some
+strong gravy or broth, nutmeg, pepper, salt, some sweet herbs
+chopped small, as tyme, savory, sweet marjoram, and parsley; stew
+them well together, then dissolve some yolks of eggs with
+wine-vinegar or grape-verjuyce, some whole grapes or barberries. For
+the thickening use fine grated manchet, or almond-paste strained,
+and some times put saffron to it. Thus you may fricase any Udder
+being tender boil'd, as is before-said.
+
+
+  _To dress Neats-Tongues in Brodo Lardiero, or the Italian way._
+
+Boil a Neats-tongue in a pipkin whole, halves, or in gubbings till
+it may be blanched, cover it close, and put to it two or three
+blades of large mace, with some strong mutton or beef broth, some
+sack or white-wine, and some slices of interlarded bacon, scum it
+when it boils, and put to it large mace, nutmeg, ginger, pepper,
+raisins, two or three whole cloves, currans, prune, sage-leaves,
+saffron, and divers cherries; stew it well, and serve it in a fine
+clean scoured dish, on slices of French-Bread.
+
+
+  _To dress Neats-Tongues, as Beefs Noses, Lips, and Pallets._
+
+Take Neats-tongues, being tender boild and blancht, slice them thin,
+and fry them in sweet butter, being fried put away the butter, and
+put to them anchovies, grated nutmeg, mutton gravy, and salt; give
+them a warm over the fire, and serve them in a clean scoured dish:
+but first rub the dish with a clove of garlick, and run the meat
+over with some beaten butter, juyce of oranges, fried parsley, fried
+marrow, yolks of eggs, and sage leaves.
+
+
+  _To hash a Neats-tongue whole or in slices._
+
+Boil it tender and blanch it, then slice it into thin slices, or
+whole, put to it some boil'd or roast chesnuts, some strong broth,
+whole cloves, pepper, salt, claret wine, large mace and a bundle of
+sweet herbs; stew them all together very leisurely, and being stewed
+serve it on fine carved sippets, either with slic't lemon, grapes,
+gooseberries, or barberries, and run it over with beaten butter.
+
+
+  _To dry Neats Tongues._
+
+Take salt beaten very fine, and salt-peter of each alike, rub your
+tongues very well with the salts, and cover them all over with it,
+and as it wasts, put on more, when they are hard and stiff they are
+enough, then roul them in bran, and dry them before a soft fire,
+before you boil them, let them lie in pump water one night, and boil
+them in pump water.
+
+Otherways powder them with bay-salt, and being well smoakt, hang
+them up in a garret or cellar, and let them come no more at the fire
+till they be boil'd.
+
+
+  _To prepare a Neats-tongue or Udder to roast, a Stag, Hind,
+    Buck, Doe, Sheep, Hog, Goat, Kid, or Calf._
+
+Boil them tender and blanch them, being cold lard them, or roast
+them plain without lard, baste them with butter, and serve them on
+gallendine sauce.
+
+
+  _To roast A Neats Tongue._
+
+Take a Neats-tongue being tender boil'd, blanched, and cold, cut a
+hole in the but-end, and mince the meat that you take out, then put
+some sweet herbs finely minced to it, with a minced pippin or two,
+the yolks of eggs slic't, some minced beef-suet, or minced bacon,
+beaten ginger and salt, fill the tongue, and stop the end with a
+caul of veal, lard it and roast it; then make sauce with butter,
+nutmeg, gravy, and juyce of oranges; garnish the dish with slic't
+lemon, lemon peel and barberries.
+
+
+  _To roast a Neats-Tongue or Udder otherways._
+
+Boil it a little, blanch it, lard it with pretty big lard all the
+length of the tongue, as also udders; being first seasoned with
+nutmeg, pepper, cinamon, and ginger, then spit and roast them, and
+baste them with sweet butter; being rosted, dress them with grated
+bread and flower, and some of the spices abovesaid, some sugar, and
+serve it with juyce of oranges, sugar, gravy, and slic't lemon
+on it.
+
+
+  _To make minced Pies of a Neats tongue._
+
+Take a fresh Neats-tongue, boil, blanch, and mince it hot or cold,
+then mince four pound of beef-suet by it self, mingle them together,
+and season them with an ounce of cloves and mace beaten, some salt,
+half a preserved orange, and a little lemon-peel minced, with a
+quarter of a pound of sugar, four pound of currans, a little
+verjuyce, and rose-water, and a quarter of a pint of sack, stir all
+together, and fill your Pies.
+
+
+  _To bake Neats tongues to eat cold, according to these figures._
+
+Take the tongues being tender boil'd and blanched, leave on the fat
+of the roots of the tongue, and season them well with nutmeg,
+pepper, and salt; but first lard them with pretty big lard, and put
+them in the Pie with some whole cloves and some butter, close them
+and bake them in fine or course paste, made only of boiling liquor
+and flour, and baste the crust with eggs, pack the crust very close
+in the filling with the raw beef or mutton.
+
+
+  _To bake two Neats-tongues in a Pie to eat hot,
+    according to these Figures._
+
+Take one of the tongues, and mince it raw, then boil the other very
+tender, blanch it, and cut it into pieces as big as a walnut, lard
+them with small lard being cold & seasoned; then have another tongue
+being raw, take out the meat, and mince it with some beef-suet or
+lard: then lay some of the minced tongues in the bottom of the Pie,
+and the pieces on it; then make balls of the other meat as big as
+the pieces of tongue, with some grated bread, cream, yolks of eggs,
+bits of artichocks, nutmeg, salt, pepper, a few sweet herbs, and lay
+them in a Pie with some boild artichocks, marrow, grapes, chesnuts
+blanch't, slices of interlarded bacon, and butter; close it up &
+bake it, then liquor it with verjuyce, gravy, and yolks of eggs.
+
+
+  _To bake a Neats tongue hot otherways._
+
+Boil a fresh tongue very tender, and blanch it; being cold slice it
+into thin slices, and season it lightly with pepper, nutmeg,
+cinamon, and ginger finely beaten; then put into the pie half a
+pound of currans, lay the meat on, and dates in halves, the marrow
+of four bones, large mace, grapes, or barberries, and butter; close
+it up and bake it, and being baked, liquor it with white or claret
+wine, butter, sugar, and ice it.
+
+
+  _Otherways._
+
+Boil it very tender, and being blanched and cold, take out some of
+the meat at the but-end, mince it with some beef-suet, and season it
+with pepper, ginger beaten fine, salt, currans, grated bread, two or
+three yolks of eggs, raisins minced, or in place of currans,
+a little cream, a little orange minced, also sweet herbs chopped
+small: then fill the tongue and season it with the foresaid spices,
+wrap it in a caul of veal, and put some thin slices of veal under
+the tongue, as also thin slices of interlarded bacon, and on the top
+large mace, marrow, and barberries, and butter over all; close it up
+and bake it, being baked, liquor it, and ice it with butter, sugar,
+white-wine, or grape-verjuyce.
+
+For the paste a pottle of flower, and make it up with boiling
+liquor, and half a pound of butter.
+
+
+  _To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef._
+
+Draw them with parsley, rosemary, tyme, sweet marjoram, sage, winter
+savory, or lemon, or plain without any of them, fresh or salt, as
+you please; broach it, or spit it, roast it and baste it with
+butter; a good chine of beef will ask six hours roasting.
+
+For the sauce take strait tops of rosemary, sage-leaves, picked
+parsley, tyme, and sweet marjoram; and strew them in wine vinegar,
+and the beef gravy; or otherways with gravy and juyce of oranges and
+lemons. Sometimes for change in saucers of vinegar and pepper.
+
+
+  _To roast a Fillet of Beef._
+
+Take a fillet which is the tenderest part of the beef, and lieth in
+the inner part of the surloyn, cut it as big as you can, broach it
+on a broach not too big, and be careful not to broach it through the
+best of the meat, roast it leisurely, & baste it with sweet butter,
+set a dish to save the gravy while it roasts, then prepare sauce for
+it of good store of parsley, with a few sweet herbs chopp'd smal,
+the yolks of three or four eggs, sometimes gross pepper minced
+amongst them with the peel of an orange, and a little onion; boil
+these together, and put in a little butter, vinegar, gravy,
+a spoonful of strong broth, and put it to the beef.
+
+
+  _Otherways._
+
+Sprinkle it with rose-vinegar, claret-wine, elder-vinegar, beaten
+cloves, nutmeg, pepper, cinamon, ginger, coriander-seed,
+fennil-seed, and salt; beat these things fine, and season the fillet
+with it, then roast it, and baste it with butter, save the gravy,
+and blow off the fat, serve it with juyce of orange or lemon, and a
+little elder-vinegar.
+
+
+  _Or thus._
+
+Powder it one night, then stuff it with parsley, tyme, sweet
+marjoram, beets, spinage, and winter-savory, all picked and minced
+small, with the yolks of hard eggs mixt amongst some pepper, stuff
+it and roast it, save the gravy and stew it with the herbs, gravy,
+as also a little onion, claret wine, and the juyce of an orange or
+two; serve it hot on this sauce, with slices of orange on it,
+lemons, or barberries.
+
+
+  _To stew a fillet of Beef in the Italian Fashion._
+
+Take a young tender fillet of beef, and take away all the skins and
+sinews clean from it, put to it some good white-wine (that is not
+too sweet) in a bowl, wash it, and crush it well in the wine, then
+strow upon it a little pepper, and a powder called _Tamara_ in
+Italian, and as much salt as will season it, mingle them together
+very well, and put to it as much white-wine as will cover it, lay a
+trencher upon it to keep it down in a close pan with a weight on it,
+and let it steep two nights and a day; then take it out and put it
+into a pipkin with some good beef-broth, but put none of the pickle
+to it, but only beef-broth, and that sweet, not salt; cover it
+close, and set it on the embers, then put to it a few whole cloves
+and mace, let it stew till it be enough, it will be very tender, and
+of an excellent taste; serve it with the same broth as much as will
+cover it.
+
+To make this _Tamara_, take two ounces of coriander-seed, an ounce
+of anniseed, an ounce of fennel-seed, two ounces of cloves, and an
+ounce of cinamon; beat them into a gross powder, with a little
+powder of winter-savory, and put them into a viol-glass to keep.
+
+
+  _To make an excellent Pottage called Skinke._
+
+Take a leg of beef, and chop it into three pieces, then boil it in a
+pot with three pottles of spring-water, a few cloves, mace, and
+whole pepper: after the pot is scum'd put in a bundle of sweet
+morjoram, rosemary, tyme, winter-savory, sage, and parsley bound up
+hard, some salt, and two or three great onions whole, then about an
+hour before dinner put in three marrow bones and thicken it with
+some strained oatmeal, or manchet slic't and steeped with some
+gravy, strong broth, or some of the pottage; then a little before
+you dish up the Skinke, put into it a little fine powder of saffron,
+and give it a warm or two: dish it on large slices of French Bread,
+and dish the marrow bones on them in a fine clean large dish; then
+have two or three manchets cut into toasts, and being finely
+toasted, lay on the knuckle of beef in the middle of the dish, the
+marrow bones round about it, and the toasts round about the dish
+brim, serve it hot.
+
+
+  _To stew a Rump, or the fat end of a Brisket of Beef
+    in the French Fashion._
+
+Take a Rump of beef, boil it & scum it clean in a stewing pan or
+broad mouthed pipkin, cover it close, & let it stew an hour; then
+put to it some whole pepper, cloves, mace, and salt, scorch the meat
+with your knife to let out the gravy, then put in some claret-wine,
+and half a dozen of slic't onions; having boiled, an hour after put
+in some capers, or a handfull of broom-buds, and half a dozen of
+cabbidge-lettice being first parboil'd in fair water, and quartered,
+two or three spoonfuls of wine vinegar, and as much verjuyce, and
+let it stew till it be tender; then serve it on sippets of French
+bread, and dish it on those sippets; blow the fat clean off the
+broth, scum it, and stick it with fryed bread.
+
+
+  _A Turkish Dish of Meat._
+
+Take an interlarded piece of beef, cut it into thin slices, and put
+it into a pot that hath a close cover, or stewing-pan; then put it
+into a good quantity of clean picked rice, skin it very well, and
+put it into a quantity of whole pepper, two or three whole onions,
+and let this boil very well, then take out the onions, and dish it
+on sippets, the thicker it is the better.
+
+
+  _To boil a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock,
+    or Fillet of Beef poudered._
+
+Take any of these, and give them in Summer a weeks powdering, in
+Winter a fortnight, stuff them or plain; if you stuff them, do it
+with all manner of sweet herbs, fat beef minced, and some nutmeg;
+serve them on brewis, with roots of cabbidge boil'd in milk, with
+beaten butter. _&c._
+
+
+  _To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank,
+    or Neats-Tongues._
+
+Take any of the foresaid beef, as chine or fore-rib, & stuff it with
+penniroyal, or other sweet herbs, or parsley minced small, and some
+salt, prick in here & there a few whole cloves, roast it; and then
+take claret wine, wine vinegar, whole pepper, rosemary, and bayes,
+and tyme, bound up close in a bundle, and boil'd in some
+claret-wine, and wine-vinegar, make the pickle, and put some salt to
+it; then pack it up close in a barrel that will but just hold it,
+put the pickle to it, close it on the head, and keep it for your
+use.
+
+
+  _To stew Beef in gobbets, in the French Fashion._
+
+Take a flank of beef, or any part but the leg, cut it into slices or
+gobbits as big as a pullets egg, with some gobbits of fat, and boil
+it in a pot or pipkin with some fair spring water, scum it clean,
+and put to it an hour after it hath boil'd carrots, parsnips,
+turnips, great onions, salt, some cloves, mace, and whole pepper,
+cover it close, and stew it till it be very tender; then half an
+hour before dinner, put into it some picked tyme, parsley,
+winter-savory, sweet marjoram, sorrel and spinage, (being a little
+bruised with the back of a ladle) and some claret-wine; then dish it
+on fine sippets, and serve it to the table hot, garnish it with
+grapes, barberries, or gooseberries, sometimes use spices, the
+bottoms of boil'd artichocks put into beaten butter, and grated
+nutmeg, garnished with barberries.
+
+
+  _Stewed Collops of Beef._
+
+Take some of the buttock of beef, and cut it into thin slices cross
+the grain of the meat, then hack them and fry them in sweet butter,
+and being fryed fine and brown put them in a pipkin with some strong
+broth, a little claret wine, and some nutmeg, stew it very tender;
+and half an hour before you dish it, put to it some good gravy,
+elder-vinegar, and a clove or two; when you serve it, put some juyce
+of orange, and three or four slices on it, stew down the gravy
+somewhat thick, and put into it when you dish it some beaten butter.
+
+
+  _Olives of Beef stewed and roast._
+
+Take a buttock of beef, and cut some of it into thin slices as broad
+as your hand, then hack them with the back of a knife, lard them
+with small lard, and season them with pepper, salt, and nutmeg, then
+make a farsing with some sweet herbs, tyme, onions, the yolks of
+hard eggs, beef-suet or lard all minced, some salt, barberries,
+grapes or gooseberris, season it with the former spices lightly, and
+work it up together, then lay it on the slices, and roul them up
+round with some caul of veal, beef, or mutton, bake them in a dish
+within the oven, or roast them, then put them in a pipkin with some
+butter, and saffron, or none; blow off the fat from the gravy, and
+put it to them, with some artichocks, potato's, or skirrets
+blanched, being first boil'd, a little claret-wine, and serve them
+on sippets with some slic't orange, lemon, barberries, grapes or
+gooseberries.
+
+
+  _To Make a Hash of raw Beef._
+
+Mince it very small with some beef-suet or lard, and some sweet
+herbs, some beaten cloves and mace, pepper, nutmeg and a whole onion
+or two, stew all together in a pipkin, with some blanched chesnuts,
+strong broth, and some claret; let it stew softly the space of three
+hours, that it may be very tender, then blow off the fat, dish it,
+and serve it on sippets, garnish it with barberries, grapes, or
+gooseberries.
+
+
+  _To make a Hash of Beef otherways._
+
+Take some of the buttock, cut it into thin slices, and hack them
+with the back of your knife, then fry them with sweet butter, and
+being fried put them into a pipkin with some claret, strong broth,
+or gravy, cloves, mace, pepper, salt, and sweet butter; being tender
+stewed serve them on fine sippets, with slic't lemon, grapes,
+barberries, or goosberries, and rub the dish with a clove of
+garlick.
+
+
+  _Otherways._
+
+Cut some buttock-beef into thin slices, and hack it with the back of
+a knife, then have some slices of interlarded bacon; stew them
+together in a pipkin, with some gravy, claret-wine, and strong
+broth, cloves, mace, pepper, and salt; being tender stewed, serve it
+on French bread sippets.
+
+
+  _Otherways._
+
+Being roasted and cold cut it into very fine thin slices, then put
+some gravy to it, nutmeg, salt, a little thin slic't onion, and
+claret-wine, stew it in a pipkin, and being well stewed dish it and
+serve it up, run it over with beaten butter and slic't lemon,
+garnish the dish with sippets, _&c._
+
+
+  _Carbonadoes of Beef, raw, roasted, or toasted._
+
+Take a fat surloin, or the fore-rib, and cut it into steaks half an
+inch thick, sprinkle it with salt, and broil it on the embers on a
+very temperate fire, and in an hour it will be broild enough; then
+serve it with gravy, and onions minced and boil'd in vinegar, and
+pepper, or juyce of oranges, nutmeg, and gravy, or vinegar, and
+pepper only, or gravy alone.
+
+Or steep the beef in claret wine, salt, pepper, nutmeg, and broil
+them as the former, boil up the gravy where it was steeped, and
+serve it for sauce with beaten butter.
+
+As thus you may also broil or toast the sweet-breads when they are
+new, and serve them with gravy.
+
+
+  _To Carbonado, broil or toast Beef in the Italian fashion._
+
+Take the ribs, cut them into steaks & hack them, then season them
+with pepper, salt, and coriander-seed, being first sprinkled with
+rose-vinegar, or elder vinegar, then lay them one upon another in a
+dish the space of an hour, and broil or toast them before the fire,
+and serve them with the gravy that came from them, or juyce of
+orange and the gravy boild together. Thus also you may do heifers'
+udders, oxe-cheeks, or neats-tongues, being first tender broild or
+roasted.
+
+In this way also you may make Scotch Collops in thin slices, hack
+them with your knife, being salted, and fine and softly broil'd
+serve them with gravy.
+
+
+  _Beef fried divers ways, raw or roasted._
+
+1. Cut it in slices half an inch thick, and three fingers broad,
+salt it a little, and being hacked with the back of your knife, fry
+it in butter with a temperate fire.
+
+2. Cut the other a quarter of an inch thick; and fry it as the
+former.
+
+3. Cut the other collop to fry as thick as half a crown, and as long
+as a card: hack them and fry them as the former, but fry them not to
+hard.
+
+Thus you may fry sweetbreads of the beef.
+
+
+  _Beef fried otherways, being roasted and cold._
+
+Slice it into good big slices, then fry them in butter, and serve
+them with butter and vinegar, garnish them with fried parsley.
+
+
+  _Sauces for the raw fried Beef._
+
+  1. Beaten butter, with slic't lemon beaten together.
+
+  2. Gravy and butter.
+
+  3. Mustard, butter, and vinegar.
+
+  4. Butter, vinegar, minced capers, and nutmeg.
+
+For the garnish of this fried meat, either parsley, sage, clary,
+onions, apples, carrots, parsnips, skirrets, spinage, artichocks,
+pears, quinces, slic't oranges, or lemons, or fry them in butter.
+
+Thus you may fry sweet-breads, udders, and tongues in any of the
+foresaid ways, with the same sauces and garnish.
+
+
+  _To bake Beef in Lumps several ways, or Tongues in lumps raw,
+    or Heifer Udders raw or boil'd._
+
+Take the buttock, brisket, fillet, or fore-rib, cut it into gobbets
+as big as a pullets egg, with some equal gobbets of fat, season them
+with pepper, salt, and nutmeg, and bake them with some butter or
+none.
+
+Make the paste with a quarter of a pound of butter, and boiling
+liquor, boil the butter in the liquor, make up the paste quick and
+pretty stiff for a round Pie.
+
+
+  _To bake Beef, red-Deer-fashion in Pies or Pasties either Surloin,
+    Brisket, Buttock, or Fillet, larded or not._
+
+Take the surloin, bone it, and take off the great sinew that lies on
+the back, lard the leanest parts of it with great lard, being
+season'd with nutmegs, pepper, and lard three pounds; then have for
+the seasoning four ounces of pepper, four ounces of nutmegs, two
+ounces of ginger, and a pound of salt, season it and put it into the
+Pie: but first lay a bed of good sweet butter, and a bay-leaf or
+two, half an ounce of whole cloves, lay on the venison, then put on
+all the rest of the seasoning, with a few more cloves, good store of
+butter, and a bay-leaf or two, close it up and bake it, it will ask
+eight hours soaking, being baked and cold, fill it up with clarified
+butter, serve it, and a very good judgment shall not know it from
+red Deer. Make the paste either fine or course to bake it hot or
+cold; if for hot half the seasoning, and bake it in fine paste.
+
+To this quantity of flesh you may have three gallons of fine flower
+heapt measure, and three pound of butter; but the best way to bake
+red deer, is to bake it in course paste either in pie or pasty, make
+it in rye meal to keep long.
+
+Otherways, you may make it of meal as it comes from the mill, and
+make it only of boiling water, and no stuff in it.
+
+
+  _Otherways to be eaten cold._
+
+Take two stone of buttock beef, lard it with great lard, and season
+it with nutmeg, pepper, and the lard, then steep it in a bowl, tray,
+or earthen pan, with some wine-vinegar, cloves, mace, pepper, and
+two or three bay-leaves: thus let it steep four or five days, and
+turn it twice or thrice a day: then take it and season it with
+cloves, mace, pepper, nutmeg, and salt; put it into a pot with the
+back-side downward, with butter under it, and season it with a good
+thick coat of seasoning, and some butter on it, then close it up and
+bake it, it will ask six or seven hours baking. Being baked draw it,
+and when it is cold pour out the gravy, and boil it again in a
+pipkin, and pour it on the venison, then fill up the pot with the
+clarified butter, _&c._
+
+
+  _To make minced Pies of Beef._
+
+Take of the buttock of beef, cleanse it from the skins, and cut it
+into small pieces, then take half as much more beef-suet as the
+beef, mince them together very small, and season them with pepper,
+cloves, mace, nutmeg, and salt; then have half as much fruit as
+meat, three pound of raisins, four pound of currans, two pound of
+prunes, _&c._ or plain without fruit, but only seasoned with the
+same spices.
+
+
+  _To make a Collar of Beef._
+
+Take the thinnest end of a coast of beef, boil it a little and lay
+in pump water, & a little salt three days, shifting it once a day;
+the last day put a pint of claret wine to it, and when you take it
+out of the water let it lie two or three hours a draining; then cut
+it almost to the end in three slices, and bruise a little cochinel
+and a very little allum, and mingle it with a very little claret
+wine, colour the meat all over with it; then take a douzen of
+anchoves, wash and bone them, lay them on the beef, & season it with
+cloves, pepper, mace, two handfuls of salt, a little sweet marjoram,
+and tyme; & when you make it up, roull the innermost slice first, &
+the other two upon it, being very well seasoned every where and bind
+it up hard with tape, then put it into a stone pot a little bigger
+than the collar, and pour upon it a pint of claret wine, and half a
+pint of wine vinegar, a sprig of rosemary, and a few bay-leaves;
+bake it very well, and before it be quite cold, take it out of the
+pot, and you may keep it dry as long as you please.
+
+
+  _To bake a Flank of Beef in a Collar._
+
+Take flank of beef, and lay it in pump water four days and nights,
+shift it twice a day, then take it out & dry it very well with clean
+cloaths, cut it in three layers, and take out the bones and most of
+the fat; then take three handfuls of salt, and good store of sage
+chopped very small, mingle them, and strew it between the three
+layers, and lay them one upon another; then take an ounce of cloves
+and mace, and another of nutmegs, beat them very well, and stew it
+between the layers of beef, roul it up close together, then take
+some packthred and tie it up very hard, put it in a long earthen
+pot, which is made of purpose for that use, tie up the top of the
+pot with cap paper, and set it in an oven; let it stand eight hours,
+when you draw it, and being between hot and cold, bind it up round
+in a cloth, tie it fast at both ends with packthred, and hang it up
+for your use.
+
+Sometimes for variety you may use slices of bacon btwixt the layers,
+and in place of sage sweet herbs, and sometimes cloves of garlick.
+Or powder it in saltpeter four or five days, then wash it off, roul
+it and use the same spices as abovesaid, and serve it with mustard
+and sugar, or Gallendine.
+
+
+  _To stuff Beef with Parsley to serve cold._
+
+Pick the parsley very fine and short, then mince some suet not to
+small, mingle it with the parsley, and make little holes in ranks,
+fill them hard and full, and being boiled and cold, slice it into
+thin slices, and serve it with vinegar and green parsley.
+
+
+  _To make Udders either in Pie or Pasty,
+    according to these Figures._
+
+Take a young Udder and lard it with great lard, being seasoned with
+nutmeg, pepper, cloves, and mace, boil it tender, and being cold
+wrap it in a caul of veal, but first season it with the former
+spices and salt; put it in the Pie with some slices of veal under
+it, season them, and some also on the top, with some slices of lard
+and butter; close it up, and being baked, liquor it with clarified
+butter. Thus for to eat cold; if hot, liquor it with white-wine,
+gravy and butter.
+
+
+  _To bake a Heifers Udder in the Italian fashion._
+
+The Udder being boil'd tender, and cold, cut it into dice-work like
+small dice, and season them with some cloves, mace, cinamon, ginger,
+salt, pistaches, or pine-kernels, some dates, and bits of marrow;
+season the aforesaid materials lightly and fit, make your Pie not
+above an inch high, like a custard, and of custard-paste, prick it,
+and dry it in the oven, and put in the abovesaid materials; put to
+it also some custard-stuff made of good cream, ten eggs, and but
+three whites, sugar, salt, rose-water, and some dissolved musk; bake
+it and stick it with slic't dates, canded pistaches, and scrape fine
+sugar on it.
+
+Otherways, boil the udder very tender, & being cold slice it into
+thin slices, as also some thin slices of parmisan & interlarded
+bacon, some sweet herbs chopt small, some currans, cinamon, nutmeg,
+sugar, rose-water, and some butter, make three bottoms of the
+aforesaid things in a dish, patty-pan, or pie, with a cut cover, and
+being baked, scrape sugar on it, or rice it.
+
+
+  _Otherways to eat hot._
+
+Take an Udder boil'd and cold, slice it into thin slices, and season
+it with pepper, cinamon, nutmeg, ginger, and salt, mingle some
+currans among the slices and fill the pie; put some dates on the
+top, large mace, barberries, or grapes, butter, and the marrow of 2
+marrow-bones, close it up and bake it, being baked ice it; but
+before you ice it, liquor it with butter, verjuyce and sugar.
+
+
+  _To stew Calves or Neats Feet._
+
+Boil and blanch them, then part them in halves, and put them into a
+pipkin with some strong broth, a little powder of saffron, sweet
+butter, pepper, sugar, and some sweet herbs finely minced, let them
+stew an hour and serve them with a little grape verjuyce, stewed
+among them.
+
+Neats feet being soust serve them cold with mustard.
+
+
+  _To make a fricase of Neats-Feet._
+
+Take them being boild and blancht, fricase them with some butter,
+and being finely fried make a sauce with six yolks of eggs,
+dissolved with some wine-vinegar, grated nutmeg, and salt.
+
+
+  _Otherways._
+
+First bone and prick them clean, then being boiled, blanched, or
+cold, cut them into gubbings, and put them in a frying-pan with a
+ladle-full of strong broth, a piece of butter, and a little salt;
+after they have fried awhile, put to them a little chopt parsley,
+green chibbolds, young spear-mint, and tyme, all shred very small,
+with a little beaten pepper: being almost fried, make a lear for
+them with the yolks of four or five eggs, some mutton gravy,
+a little nutmeg, and the juyce of a lemon wrung therein; put this
+lear to the neats feet as they fry in the pan, then toss them once
+or twice, and so serve them.
+
+
+  _Neats Feet larded, and roasted on a spit._
+
+Take neats feet being boil'd, cold, and blanched, lard them whole,
+and then roast them, being roasted, serve them with venison sauce
+made of claret wine, wine-vinegar, and toasts of houshold bread
+strained with the wine through a strainer, with some beaten cinamon
+and ginger, put it in a dish or pipkin, and boil it on the fire,
+with a few whole cloves, stir it with a sprig of rosemary, and make
+it not too thick.
+
+
+  _To make Black Puddings of Beefers Blood._
+
+Take the blood of a beefer when it is warm, put in some salt, and
+then strain it, and when it is through cold put in the groats of
+oatmeal well pic't, and let it stand soaking all night, then put in
+some sweet herbs, pennyroyal, rosemary, tyme, savoury, fennil, or
+fennil-seed, pepper, cloves, mace, nutmegs, and some cream or good
+new milk; then have four or five eggs well beaten, and put in the
+blood with good beef-suet not cut too small; mix all well together
+and fill the beefers guts, being first well cleansed, steeped, and
+scalded.
+
+
+  _To dress a Dish of Tripes hot out of the pot or pan._
+
+Being tender boil'd, make a sauce with some beaten butter, gravy,
+pepper, mustard, and wine-vinegar, rub a dish with a clove of
+garlick, and dish them therein; then run the sauce over them with a
+little bruised garlick amongst it, and a little wine vinegar
+sprinkled over the meat.
+
+
+  _To make Bolonia-Sausages._
+
+Take a good leg of pork, and take away all the fat, skins, and
+sinews, then mince and stamp it very fine in a wooden or brass
+mortar, weigh the meat, and to every five pound thereof take a pound
+of good lard cut as small as your little finger about an inch long,
+mingle it amongst the meat, and put to it half an ounce of whole
+cloves, as much beaten pepper, with the same quantity of nutmegs and
+mace finely beaten also, an ounce of whole carraway-seed, salt eight
+ounces, cocherel bruised with a little allom beaten and dissolved in
+sack, and stamped amongst the meat: then take beefers guts, cut of
+the biggest of the small guts, a yard long, and being clean scoured
+put them in brine a week or eight days, it strengthens and makes
+them tuff to hold filling. The greatest skill is in the filling of
+them, for if they be not well filled they will grow rusty; then
+being filled put them a smoaking three or four days, and hang them
+in the air, in some _Garret_ or in a _Cellar_, for they must not
+come any more at the fire; and in a quarter of a year they will be
+eatable.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION III.
+
+  _The A-la-mode ways of dressing the Heads of any Beasts._
+
+
+  _To boil a Bullocks Cheek in the Italian way._
+
+Break the bones and steep the head in fair water, shift it, and
+scrape off the slime, let it lie thus in steep about twelve hours,
+then boil in fair water with some _Bolonia_ sausage and a piece of
+interlarded bacon; the cheeks and the other materials being very
+tender boiled, dish it up and serve it with some flowers and greens
+on it, and mustard in saucers.
+
+
+  _To stew Bullocks Cheeks._
+
+Take the Cheeks being well soaked or steeped, spit and half roast
+them, save the gravy, and put them into a pipkin with some
+claret-wine, gravy, and some strong broth, slic't nutmeg, ginger,
+pepper, salt and some minced onions fried; stew it the space of two
+hours on a soft fire, and being finely stewed, serve it on carved
+sippets.
+
+
+  _Otherways._
+
+Take out the bones, balls of the eyes, and the ruff of the mouth,
+steep it well in fair water and shift it often: being well cleans'd
+from the blood and slime, take it out of the water, wipe it dry, and
+season it with nutmeg, pepper, and salt, put them in an earthen pot
+one upon another, and put to them a pint of claret wine, a few whole
+cloves, a little fair water, and two three whole onions; close up
+the pot and bake it, it will ask six hours bakeing; being tender
+baked, serve it on toasts of fine manchet.
+
+
+  _Or thus._
+
+Being baked or stewed, you may take out the bones and lay them close
+together, pour the liquor to them, and being cold slice them into
+slices, and serve them cold with mustard and sugar.
+
+
+  _To boil a Calves Head._
+
+Take the head, skin, and all unflayed, scald it, and soak it in fair
+water a whole night or twelve hours, then take out the brains and
+boil them with some sage, parsley, or mint; being boil'd chop them
+small together, butter them and serve them in a dish with fine
+sippets about them, the head being finely cleansed, boil it in a
+clean cloth and close it up together again in the cloth; being
+boil'd, lay it one side by another with some fine slices of boil'd
+bacon, and lay some fine picked parsley upon it, with some borage or
+other flowers.
+
+
+  _To hash a Calves Head._
+
+Take a calves head well steeped and cleansed from the blood and
+slime, boil it tender, then take it up and let it be through cold,
+cut it into dice-work, as also the brains in the same form, and some
+think slices interlarded bacon being first boil'd put some
+gooseberries to them, as also some gravy or juyce of lemon or
+orange, and some beaten butter; stew all together, and being finely
+stewed, dish it on carved sippets, and run it over with beaten
+butter.
+
+
+  _Otherways._
+
+The head being boil'd and cold, slice is in to thin slices, with
+some onions and the brains in the same manner, then stew them in a
+pipkin with some gravy or strong mutton, broth, with nutmeg, some
+mushrooms, a little white wine and beaten butter; being well stewed
+together dish them on fine sippets, and garnish the meat with slic't
+lemon or barberries.
+
+
+  _To souce a Calves Head._
+
+First scald it and bone it, then steep it in fair water the space of
+six hour, dry it with a clean cloth, and season it with some salt
+and bruised garlick (or none) then roul it up in a collar, bind it
+close, and boil it in white wine, water, and salt; being boil'd keep
+it in that souce drink, and serve it in the collar, or slice it, and
+serve it with oyl, vinegar, and pepper. This dish is very rare, and
+to a good judgment scarce discernable.
+
+
+  _To roast a Calves head._
+
+Take a calves head, cleave it and take out the brains, skins, and
+blood about it, then steep them and the head in fair warm water the
+space of four or five hours, shift them three or four times and
+cleanse the head; then boil the brains, & make a pudding with some
+grated bread, brains, some beef-suet minced small, with some minced
+veal & sage; season the pudding with some cloves, mace, salt,
+ginger, sugar, five yolks of eggs, & saffron; fill the head with
+this pudding, then close it up and bind it fast with some
+packthread, spit it, and bind on the caul round the head with some
+of the pudding round about it, rost it & save the gravy, blow off
+the fat, and put to the gravy; for the sauce a little white-wine,
+a slic't nutmeg & a piece of sweet butter, the juyce of an orange,
+salt, and sugar. Then bread up the head with some grated bread;
+beaten cinamon, minced lemon peel, and a little salt.
+
+
+  _To roast a Calves Head with Oysters._
+
+Split the head as to boil, and take out the brains washing them very
+well with the head, cut out the tongue, boil it a little, and blanch
+it, let the brains be parbol'd as well as tongue, then mince the
+brains and tongue, a little sage, oysters, beef-suet, very small;
+being finely minced, mix them together with three or four yolks of
+eggs, beaten ginger, pepper, nutmegs, grated bread, salt, and a
+little sack, if the brains and eggs make it not moist enough. This
+being done parboil the calves head a little in fair water, then take
+it up and dry it well in a cloth filling the holes where the brains
+and tongue lay with this farsing or pudding; bind it up close
+together, and spit it, then stuff it with oysters being first
+parboil'd in their own liquor, put them into a dish with minced
+tyme, parsley, mace, nutmeg, and pepper beaten very small; mix all
+these with a little vinegar, and the white of an egg, roul the
+oysters in it, and make little holes in the head, stuff it as full
+as you can, put the oysters but half way in, and scuer in them with
+sprigs of tyme, roast it and set the dish under it to save the
+gravy, wherein let there be oysters, sweet herbs minced, a little
+white-wine and slic't nutmeg. When the head is roasted set the dish
+wherein the sauce is on the coals to stew a little, then put in a
+piece of butter, the juyce of an orange, and salt, beating it up
+together: dish the head, and put the sauce to it, and serve it up
+hot to the table.
+
+
+  _To bake a Calves Head in Pye or Pasty to eat hot or cold._
+
+Take a calves head and cleave it, then cleanse it & boil it, and
+being almost boil'd, take it up, & take it from the bones as whole
+as you can, when it is cold stuff it with sweet herbs, yolks of raw
+eggs, both finely minced with some lard or beef-suet, and raw veal;
+season it with nutmeg, pepper, and salt, brake two or three raw eggs
+into it; and work it together, and stuff the cheeks: the Pie being
+made, season the head with the spices abovesaid, and first lay in
+the bottom of the Pie some thin slices of veal, then lay on the
+head, and put on it some more seasoning, and coat it well with the
+spices, close it up with some butter, and bake it, being baked
+liquor it with clarified butter, and fill it up.
+
+If you bake the aforesaid Pie to eat hot, give it but half the
+seasoning, and put some butter to it, with grapes, or gooseberries
+or barberries; then close it up and bake it, being baked liquor it
+with gravy and butter beat up thick together; with the juyce of two
+oranges.
+
+
+  _To make a Calves-foot Pye, or Neats-foot Pie, or Florentine
+    in a dish of Puff-Paste; but the other Pye in short paste,
+    and the Dish of Puff._
+
+Take two pair of calves feet, and boil them tender & blanch them,
+being cold bone them & mince them very small, and season them with
+pepper, nutmeg, cinamon, and ginger lightly, and a little salt, and
+a pound of currans, a quarter of a pound of dates, slic't, a quarter
+of a pound of fine sugar, with a little rose-water verjuyce, & stir
+all together in a dish or tray, and lay a little butter in the
+bottom of the Pie, & lay on half the meat in the Pie; then have the
+marrow of three marrow-bones, and lay that on the meat in the Pie,
+and the other half of the meat on the marrow, & stick some dates on
+the top of the meat & close up the Pie, & bake it, & being half
+bak't liquor it with butter, white-wine, or verjuyce, and ice it,
+and set in the oven again till it be iced, and ice it with butter,
+rose-water, and sugar.
+
+Or you may bake them in halves with the bones in, and use for change
+some grapes, gooseberries, or barberries, with currans or without,
+and dates in halves, and large mace.
+
+
+  _To Stew a Calves-Head._
+
+First boil it in fair water half an hour, then take it up and pluck
+it pieces, then put it into a pipkin with great oysters and some of
+the broth, which boil'd it, (if you have no stronger) a pint of
+white-wine or claret, a quarter of a pound of interlarded bacon,
+some blanched chesnuts, the yolks of three or four hard eggs cut
+into halves, sweet herbs minced, and a little horseradish-root
+scraped, stew all these an hour, then slice the brains (being
+parboil'd) and strew a little ginger, salt, and flower, you may put
+in some juyce of spinage, and fry them green with butter; then dish
+the meat, and lay the fried brains, oysters, chesnuts, half yolks of
+eggs, and sippet it, serve it up hot to the table.
+
+
+  _To hash a Calves Head._
+
+Take a calves-head, boil it tender, and let it be through cold, then
+take one half and broil or roast it, do it very white and fair, then
+take the other half and slice it into thin slices, fry it with
+clarified butter fine and white, then put it in a dish a stewing
+with some sweet herbs, as rosemary, tyme, savory, salt, some
+white-wine or claret, some good roast mutton gravy, a little pepper
+and nutmeg; then take the tongue being ready boil'd, and a boil'd
+piece of interlarded bacon, slice it into thin slices, and fry it in
+a batter made of flower, eggs, nutmeg, cream, salt, and sweet herbs
+chopped small, dip the tongue & bacon into the batter, then fry them
+& keep them warm till dinner time, season the brains with nutmegs,
+sweet herbs minced small, salt, and the yolks of three or four raw
+eggs, mince all together, and fry them in spoonfuls, keep them warm,
+then the stewed meat being ready dish it, and lay the broild side of
+the head on the stewed side, then garnish the dish with the fried
+meats, some slices of oranges, and run it over with beaten butter
+and juyce of oranges.
+
+
+  _To boil A Calves Head._
+
+Take a calves head being cleft and cleansed, and also the brains,
+boil the head very white and fine, then boil the brains with some
+sage and other sweet herbs, as tyme and sweet marjoram, chop and
+boil them in a bag, being boil'd put them out and butter them with
+butter, salt, and vinegar, serve them in a little dish by themselves
+with fine thin sippits about them.
+
+Then broil the head, or toast it against the fire, being first
+salted and scotched with your knife, baste it with butter, being
+finely broil'd, bread it with fine manchet and fine flour, brown it
+a little and dish it on a sauce of gravy, minced capers; grated
+nutmeg, and a little beaten butter.
+
+
+  _To bake Lamb._
+
+Season Lamb (as you may see in page 209) with nutmegs, pepper, and
+salt, as you do veal, (in page ___) or as you do chickens, in pag.
+197, & 198. for hot or cold pies.
+
+
+  _To boil a Lambs Head in white broth._
+
+Take a lambs head, cleave it, and take out the brains, then open the
+pipes of the appurtenances, and wash and soak the meat very clean,
+set it a boiling in fair water & when it boils scum it, & put in
+some large mace, whole cinamon, slic't dates, some marrow, & salt, &
+when the heads is boil'd, dish it up on fine carved sippets, & trim
+the dish with scraping sugar: then strain six or seven yolks of eggs
+with sack or white-wine, and a ladleful of cream, put it into the
+broth, and give it a warm on the fire, stir it, and broth the head,
+then lay on the head some slic't lemon, gooseberries, grapes, dates,
+and large mace.
+
+
+  _To stew a Lambs Head._
+
+Take a lambs head, cleave it, and take out the brains, wash and pick
+the head from the slime and filth, and steep it in fair water, shift
+it twice in an hour, as also the appurtenances, then set it a
+boiling on the fire with some strong broth, and when it boils scum
+it, and put in a large mace or two, some capers, quarters of pears,
+a little white wine, some gravy, marrow, and some marigold flowers;
+being finely stewed, serve it on carved sippets, and broth it, lay
+on it slic't lemon, and scalded gooseberries or barberries.
+
+
+  _To boil a Lambs Head otherways._
+
+Make a forcing or pudding of the brains, being boil'd and cold cut
+them into bits, then mince a little veal or lamb with some
+beef-suet, and put to it some grated bread, nutmeg, pepper, salt,
+some sweet herbs minced, small, and three or four raw eggs, work all
+together, and fill the head with this pudding, being cleft, steeped,
+and after dried in a clean cloth, stew it in a stewing-pan or
+between two dishes with some strong broth; then take the remainder
+of this forcing or pudding, and make it into balls, put them a
+boiling with the head, and add some white-wine, a whole onion, and
+some slic't pipins or pears, or square bits like dice, some bits of
+artichocks, sage-leaves, large mace, and lettice boil'd and
+quartered, and put in beaten butter; being finely stewed, dish it up
+on sippets, and put the balls and the other materials on it, broth
+it and run it over with beaten butter and lemon.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION IV.
+
+  _The rarest Ways of dressing of all manner of Roast Meats,
+    either of Flesh or Fowl, by Sea or land,
+    with their Sauces that properly belong to them._
+
+
+  _Divers ways of breading or dredging of Meats and Fowl._
+
+  1. Grated bread and flower.
+
+  2. Grated bread, and sweet herbs minced, and dried, or beat to
+  powder, mixed with the bread.
+
+  3. Lemon in powder, or orange peel mixt with bread and flower,
+  minced small or in powder.
+
+  4. Cinamon, bread, flour, sugar made fine or in powder.
+
+  5. Grated bread, Fennil seed, coriander-seed, cinamon, and sugar.
+
+  6. For pigs, grated bread, flour, nutmeg, ginger, pepper, sugar; but
+  first baste it with the jucye of lemons, or oranges, and the yolks
+  of eggs.
+
+  7. Bread, sugar, and salt mixed together.
+
+
+  _Divers Bastings for roast Meats._
+
+  1. Fresh butter.
+
+  2. Clarified suet.
+
+  3. Claret wine, with a bundle of sage, rosemary, tyme, and parsley,
+  baste the mutton with these herbs and wine.
+
+  4. Water and salt.
+
+  5. Cream and melted butter, thus flay'd pigs commonly.
+
+  6. Yolks of eggs, juyce of oranges and biskets, the meat being
+  almost rosted, comfits for some fine large fowls, as a peacock,
+  bustard, or turkey.
+
+
+  _To roast a shoulder of Mutton in a most excellent new way
+    with Oysters and other materials._
+
+Take three pints of great oysters and parboil them in their own
+liquor, then put away the liquor and wash them with some white-wine,
+then dry them with a clean cloth and season them with nutmeg and
+salt, then stuff the shoulder, and lard it with some anchoves; being
+clean washed spit it, and lay it to the fire, and baste it with
+white or claret wine, then take the bottoms of six artichocks, pared
+from the leaves and boil'd tender, then take them out of the liquor
+and put them into beaten butter, with the marrow of six
+marrow-bones, and keep them warm by a fire or in an oven, then put
+to them some slic'd nutmeg, salt, the gravy of a leg of roast
+mutton, the juyce of two oranges, and some great oysters a pint,
+being first parboil'd, and mingle with them a little musk or
+ambergreese; then dish up the shoulder of mutton, and have a sauce
+made for it of gravy which came from the roast shoulder of mutton
+stuffed with oysters, and anchovies, blow off the fat, then put to
+the gravy a little white-wine, some oyster liquor, a whole onion,
+and some stript tyme, and boil up the sauce, then put it in a fair
+dish, and lay the shoulder of mutton on it, and the bottoms of the
+artichocks round the dish brims, and put the marrow and the oysters
+on the artichoke bottoms, with some slic't lemon on the shoulder of
+mutton, and serve it up hot.
+
+
+  _To roast a Shoulder of Mutton with Oysters otherways._
+
+Take great oysters, and being opened, parboil them in their own
+liquor, beard them and wash them in some vinegar, then wipe them
+dry, and put to them grated nutmeg, pepper, some broom-buds, and two
+or three anchoves; being finely cleansed, washed, and cut into
+little bits, the yolk of a raw egg or two dissolved, some salt,
+a little samphire cut small, and mingle all together, then stuff the
+shoulder, roast it, and baste it with sweet butter, and being
+roasted make sauce with the gravy, white wine, oyster liquor, and
+some oysters, then boil the sauce up and blow off the fat, beat it
+up thick with the yolk of an egg or two and serve the shoulder up
+hot with the sauce, and some slic't lemon on it.
+
+
+  _Otherways._
+
+The oysters being opened parboil them in their liquor, beard them
+and wipe them dry, being first washed out of their own liquor with
+some vinegar, put them in a dish with some time, sweet marjoram,
+nutmeg, and lemon-peel all minced very small, but only the oysters
+whole, and a little salt, and mingle all together, then make little
+holes in the upper side of the mutton, and fill them with this
+composition. Roast the shoulder of mutton, and baste it with butter,
+set a dish under it to save the gravy that drippeth from it; then
+for the sauce take some of the oysters, and a whole onion, stew them
+together with some of the oyster-liquor they were parboil'd in, and
+the gravy that dripped from the shoulder, (but first blow off the
+fat) and boil up all together pretty thick, with the yolk of an egg,
+some verjuyce, the slice of an orange; and serve the mutton on it
+hot.
+
+Or make sauce with some oysters being first parboil'd in their
+liquor, put to them some mutton gravy, oyster-liquor, a whole onion,
+a little white-wine, and large mace, boil it up and garnish the dish
+with barberries, slic't lemon, large mace and oysters.
+
+Othertimes for change make sauce with capers, great oysters, gravy,
+a whole onion, claret-wine, nutmeg, and the juyce of two or three
+oranges beaten up thick with some butter and salt.
+
+
+  _To roast a Shoulder of Mutton with Oysters._
+
+Take a shoulder of mutton and rost it, then make sauce with some
+gravy, claret-wine, pepper, grated nutmeg, slic't lemon, and
+broom-buds, give it a warm or two, then dish the mutton, and put the
+sauce to it, and garnish it with barberries, and slic't lemon.
+
+
+  _To roast a Chine of Mutton either plain or with divers stuffings,
+    lardings and sauces._
+
+First lard it with lard, or lemon peel cut like lard, or with
+orange-peel, stick here and there a clove, or in place of cloves,
+tops of rosemary, tyme, sage, winter-savory or sweet marjoram, baste
+it with butter, and make sauce with mutton-gravy, and nutmeg, boil
+it up with a little claret and the juyce of an orange, and rub the
+dish you put it in with a clove of garlick.
+
+Or make a sauce with pickled or green cucumbers slic't and boil'd in
+strong broth or gravy; with some slic't onions, an anchove or two,
+and some grated nutmeg, stew them well together, and serve the
+mutton with it hot.
+
+
+  _Divers Sauces for roast Mutton._
+
+  1. Gravy, capers, samphire, and salt, and stew them well together.
+
+  2. Watter, onion, claret-wine, slic't nutmeg and gravy boiled up.
+
+  3. Whole onions stewed in strong broth or gravy, white-wine, pepper,
+  pickled capers, mace, and three or four slices of a lemon.
+
+  4. Mince a little roast mutton hot from the spit, and add to it some
+  chopped parsley and onions, verjuyce or vinegar, ginger, and pepper;
+  stew it very tender in a pipkin, and serve it under any joynt with
+  some gravy of mutton.
+
+  5. Onions, oyster-liquor, claret, capers, or broom-buds, gravy,
+  nutmeg, and salt boiled together.
+
+  6. Chop't parsley, verjuyce, butter, sugar, and gravy.
+
+  7. Take vinegar, butter, and currans, put them in a pipkin with
+  sweet herbs finely minced, the yolks of two hard eggs, and two or
+  three slices of the brownest of the leg, mince it also, some
+  cinamon, ginger, sugar, and salt.
+
+  8. Pickled capers, and gravy, or gravy, and samphire, cut an inch
+  long.
+
+  9. Chopped parsley and vinegar.
+
+  10. Salt, pepper, and juyce of oranges.
+
+  11. Strained prunes, wine, and sugar.
+
+  12. White-wine, gravy, large mace, and butter thickned with two or
+  three yolks of eggs.
+
+  _Oyster Sauce._
+
+  13. Oyster-liquor and gravy boil'd together, with eggs and verjuyce
+  to thicken it, then juyce of orange, and slices of lemon over all.
+
+  14. Onions chipped with sweet herbs, vinegar, gravy and salt boil'd
+  together.
+
+
+  _To roast Veal divers ways with many excellent farsings,
+    Puddings and Sauces, both in the French, Italian,
+    and English fashion._
+
+  _To make a Pudding in a Breast of Veal._
+
+Open the lower end with a sharp knife close between the skin and the
+ribs, leave hold enough of the flesh on both sides, that you may put
+in your hand between the ribs, and the skin; then make a pudding of
+grated white bread, two or three yolks of eggs, a little cream,
+clean washt currans pick't and dried, rose-water, cloves, and mace
+fine beaten, a little saffron, salt, beef-suet minced fine, some
+slic't dates and sugar; mingle all together, and stuff the breast
+with it, make the pudding pretty stiff, and prick on the sweetbread
+wrapped in the caul, spit it and roast it; then make sauce with some
+claret-wine, grated nutmeg, vinegar, butter, and two or three slices
+of orange, and boil it up, _&c._
+
+
+  _To roast a Breast of Veal otherways._
+
+Parboil it, and lard it with small lard all over, or the one half
+with lard; and the other with lemon-peel, sage-leaves, or any kind
+of sweet herbs; spit it and roast it, and baste it with sweet
+butter, and being roasted, bread it with grated bread, flower, and
+salt; make sauce with gravy, juyce of oranges, and slic't lemons
+laid on it.
+
+
+  _Or thus._
+
+Make stuffing or farsing with a little minced veal, and some tyme
+minced, lard, or fat bacon, a few cloves and mace beaten, salt, and
+two or three yolks of eggs; mingle them all together, and fill the
+breast, scuer it up with a prick or scuer, then make little puddings
+of the same stuff you stuffed the breast, and having spitted the
+breast, prick upon it those little puddings, as also the
+sweetbreads, roast all together, and baste them with good sweet
+butter, being finely roasted, make sauce with juyce of oranges and
+lemons.
+
+
+  _To roast a Loyn of Veal._
+
+Spit it and lay it to the fire, baste it with sweet butter, then set
+a dish under it with some vinegar, two or three sage-leaves, and two
+or three tops of rosemary and tyme; let the gravy drop on them, and
+when the veal is finely roasted, give the herbs and gravy a warm or
+two on the fire, and serve it under the veal.
+
+
+  _Another Sauce for a Loin of Veal._
+
+All manner of sweet herbs minced very small, the yolks of two or
+three hard eggs minced very small, and boil them together with a few
+currans, a little grated bread, beaten cinamon, sugar, and a whole
+clove or two, dish the veal on this sauce, with two or three slices
+of an orange.
+
+
+  _To roast Olives on a Leg of Veal._
+
+Cut a leg of veal into thin slices, and hack them with the back of a
+knife; then strew on them a little salt, grated nutmeg, sweet herbs
+finely minced, and the yolks of some herd eggs minced also, grated
+bread, a little beef-suet minced, currans, and sugar, mingle all
+together, and strew it on the olives, then roul it up in little
+rouls, spit them and roul the caul of veal about them, roast them
+and baste them in sweet butter; being roasted, make sauce with some
+of the stuffing, verjuyce, the gravy that drops from them, and some
+sugar, and serve the olives on it.
+
+
+  _To roast a Leg or Fillet of Veal._
+
+Take it and stuff it with beef-suet, seasoned with nutmeg, salt, and
+the yolks of two or three raw eggs, mix them with suet, stuff it and
+roast it; then make sauce with the gravy that dripped from it, blow
+off the fat, and give it two or three warms on the fire, and put to
+it the juyce of two or three oranges.
+
+
+  _To roast Veal in pieces._
+
+Take a leg of veal, and cut it into square pieces as big as a hens
+egg, season them with pepper, salt, some beaten cloves, and
+fennil-seed; then spit them with slices of bacon between every
+piece; being spitted, put the caul of the veal about them and roast
+them, then make the sauce of the gravy and the juyce of oranges.
+Thus you may do of veal sweet-breads, and lamb-stones.
+
+
+  _To roast Calves Feet._
+
+First boil them tender and blanch them, and being cold lard them
+thick with small lard, then spit them on a small spit and roast
+them, serve them with a sauce made of vinegar, cinamon, sugar, and
+butter.
+
+
+  _To roast a Calves Head with Oysters._
+
+Take a Calves head and cleave it, take out the brains and wash them
+very well with the head, cut out the tongue, and boil, blanch, and
+parboil the brains, as also the head and tongue; then mince the
+brain and tongue with a little sage, oysters, marrow, or beef-suet
+very small, mix with it three or four yolks of eggs, beaten ginger,
+pepper, nutmeg, grated bread, salt, and a little sack, this being
+done, then take the calves head, and fill it with this composition
+where the brains and tongue lay: bind it up close together, spit it,
+and stuff it with oysters, compounded with nutmeg, mace, tyme,
+graded bread, salt, and pepper: Mix all these with a little vinegar,
+and the white of an egg, and roul the oysters in it; stuff the head
+with it as full as you can, and roast it thorowly, setting a dish
+under it to catch the gravy, wherein let there be oysters, sweet
+herbs minced, a little white wine and slic't nutmeg; when the head
+is roasted, set the dish wherein the sauce is on the coals to stew a
+little, then put in a peice of butter, the juyce of an orange, and
+salt, beating it up thick together, dish the head, and put the sauce
+to it, and serve it hot to the table.
+
+
+  _Several Sauces for roast Veal._
+
+  1. Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.
+
+  2. Juyce of orange, gravy, nutmeg, and slic't lemon on it.
+
+  3. Vinegar and butter.
+
+  4. All manner of sweet herbs chopped small with the yolks of two or
+  three eggs, and boil them in vinegar, butter, a few bread crumbs,
+  currans, beaten cinamon, sugar, and a whole clove or two, put it
+  under the veal, with slices of orange and lemon about the dish.
+
+  5. Claret sauce, of boil'd carrots, and boil'd quinces stamped and
+  strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and
+  verjuyce, boil'd to an indifferent height or thickness, with a few
+  whole cloves.
+
+
+  _To roast red Deer._
+
+Take a side, or half hanch, and either lard them with small lard, or
+stick them with cloves; but parboil them before you lard them, then
+spit and roast them.
+
+
+  _Sauces for red Deer._
+
+  1. The gravy and sweet herbs chopped small and boil'd together, or
+  the gravy only.
+
+  2. The juyce of oranges or lemons, and gravy.
+
+  3. A Gallendine sauce made with strained bread, vinegar, claret
+  wine, cinamon, ginger, and sugar; strain it, and being finely beaten
+  with the spices boil it up with a few whole cloves and a sprig of
+  rosemary.
+
+  4. White bread boil'd in water pretty thick without spices, and put
+  to it some butter, vinegar, and sugar.
+
+  If you will stuff or farse any venison, stick them with rosemary,
+  tyme, savory, or cloves, or else with all manner of sweet herbs,
+  minced with beef-suet, lay the caul over the side or half hanch,
+  and so roast it.
+
+
+  _To roast pork with the Sauces belonging to it._
+
+Take a chine of Pork, draw it with sage on both sides being first
+spitted, then roast it; thus you may do of any other Joynt, whether
+Chine, Loyn, Rack, Breast, or spare-rib, or Harslet of a bacon hog,
+being salted a night of two.
+
+
+  _Sauces._
+
+  1. Gravy, chopped sage, and onions boil'd together with some pepper.
+
+  2. Mustard, vinegar, and pepper.
+
+  3. Apples pared, quartered, and boil'd in fair water, with some
+  sugar and butter.
+
+  4. Gravy, onions, vinegar, and pepper.
+
+
+  _To roast Pigs divers ways with their different sauces._
+
+  _To roast a Pig with the hair on._
+
+Take a pig and draw out his intrails or guts, liver and lights, draw
+him very clean at vent, and wipe him, cut off his feet, truss him,
+and prick up the belly close, spit it, and lay it to the fire, but
+scorch it not, being a quarter roasted, the skin will rise up in
+blisters from the flesh; then with your knife or hands pull off the
+skin and hair, and being clean flayed, cut slashes down to the
+bones, baste it with butter and cream, being but warm, then bread it
+with grated white bread, currans, sugar, and salt mixed together,
+and thus apply basting upon dregging, till the body be covered an
+inch thick; then the meat being throughly roasted, draw it and serve
+it up whole, with sauce made of wine-vinegar, whole cloves, cinamon,
+and sugar boiled to a syrrup.
+
+
+  _Otherways._
+
+You may make a pudding in his belly, with grated bread, and some
+sweet herbs minced small, a little beef-suet also minced, two or
+three yolks of raw eggs, grated nutmeg, sugar, currans, cream, salt,
+pepper, _&c._ Dredge it or bread it with flower, bread, sugar,
+cinamon slic't nutmeg.
+
+
+  _To dress a Pig the French way._
+
+Take and spit it, the Pig being scalded and drawn, and lay it down
+to the fire, and when the Pig is through warm, take off the skin,
+and cut it off the spit, and divide it into twenty pieces, more or
+less, (as you please) then take some white-wine, and some strong
+broth, and stew it therein with an onion or two minc't very small,
+and some stripped tyme, some pepper, grated nutmeg, and two or three
+anchoves, some elder vinegar, a little butter, and some gravy if you
+have it; dish it up with the same liquor it was stewed in, with some
+French bread in slices under it, with oranges, and lemons upon it.
+
+
+  _To roast a Pig the plain way._
+
+Scald and draw it, wash it clean, and put some sage in the belly,
+prick it up, and spit it, roast it and baste with butter, and salt
+it; being roasted fine and crisp, make sauce with chopped sage and
+currans well boil'd in vinegar and fair water, then put to them the
+gravy of the Pig, a little grated bread, the brains, some
+barberries, and sugar, give these a warm or two, and serve the Pig
+on this sauce with a little beaten butter.
+
+
+  _To roast a Pig otherways._
+
+Take a Pig, scald and draw it, then mince some sweet herbs, either
+sage or penny-royal, and roul it up in a ball with some butter,
+prick it up in the pigs belly and roast him; being roasted, make
+sauce with butter, vinegar, the brains, and some barberries.
+
+
+  _Otherways._
+
+Draw out his bowels, and flay it but only the head-truss the head
+looking over his back; and fill his belly with a pudding made of
+grated bread, nutmeg, a little minced beef-suet, two or three yolks
+of raw eggs, salt, and three or four spoonfuls of good cream, fill
+his belly and prick it up, roast it and baste it with yolks of eggs;
+being roasted, wring on the juyce of a lemon, and bread it with
+grated bread, pepper, nutmeg, salt, and ginger, bread it quick with
+the bread and spices.
+
+Then make sauce with vinegar, butter, and the yolks of hard eggs
+minced, boil them together with the gravy of the Pig, and serve it
+on this sauce.
+
+
+  _To roast Hares with their several stuffings and sauces._
+
+Take a hare, flay it, set it, and lard it with small lard, stick it
+with cloves, and make a pudding in his belly with grated bread,
+grated nutmeg, beaten cinamon, salt, currans, eggs, cream, and
+sugar; make it good, and stiff, fill the hare and roast it: if you
+would have the pudding green, put juyce of spinage, if yellow,
+saffron.
+
+  _Sauce._
+
+Beaten cinamon, nutmeg, ginger, pepper, boil'd prunes, and currans
+strained, muskefied bisket-bread, beaten into powder, sugar, and
+cloves, all boiled up as thick as water-grewel.
+
+
+  _To roast a Hare with the skin on._
+
+Draw a hare (that is, the bowels out of the body) wipe it clean, and
+make a farsing or stuffing of all manner of sweet herbs, as tyme,
+winter-savory, sweet Marjoram, and parsley, mince them very small,
+and roul them in some butter, make a ball thereof, and put it in the
+belly of the hare, prick it up close, and roast it with the skin and
+hair on it, baste it with butter, and being almost roasted flay off
+the skin, and stick a few cloves on the hare; bread it with fine
+grated manchet, flower, and cinamon, bread it good and thick, froth
+it up, and dish it on sauce made of grated bread, claret-wine,
+wine-vinegar, cinamon, ginger, sugar, and barberries, boil it up to
+an indifferency.
+
+
+  _Several Sauces belonging to Rabits._
+
+  1. Beaten butter, and rub the dish with a clove of garlick.
+
+  2. Sage and parsley minced, roul it in a ball with some butter,
+  and fill the belly with this stuffing.
+
+  3. Beaten butter with lemon and pepper.
+
+  4. In the French fashion, onions minced small and fried,
+  and mingled with mustard and pepper.
+
+  5. The rabits being roasted, wash the belly with the gravy of
+  mutton, and add to it a slice or two of lemon.
+
+
+  _To roast Woodcocks in the English Fashion._
+
+First pull and draw them, then being washt and trust, roast them,
+baste them with butter, and save the gravy, then broil toasts and
+butter them; being roasted, bread them with bread and flower, and
+serve them in a clean dish on the toast and gravy.
+
+
+  _Otherways in the French Fashion._
+
+Being new and fresh kil'd that day you use them, pull, truss, & lard
+them with a broad piece of lard or bacon pricked over the breast:
+being roasted, serve them on broil'd toast, put in verjuyce, or the
+juyce of orange with the gravy, and warmed on the fire.
+
+Or being stale, draw them, and put a clove or two in the bellies,
+with a piece of bacon.
+
+
+  _To roast a Hen or Pullet._
+
+Take a Pullet or Hen full of eggs, draw it and roast it; being
+roasted break it up, and mince the brauns in thin slices, save the
+wings whole, or not mince the brauns, and leave the rump with the
+legs whole; stew all in the gravy and a little salt.
+
+Then have a minced lemon, and put it into the gravy, dish the minced
+meat in the midst of the dish, and the thighs, wings, and rumps
+about it. Garnish the dish, with oranges and lemons quartered, and
+serve them up covered.
+
+
+  _Sauce with Oysters and Bacon._
+
+Take Oysters being parboil'd and clenged from the grunds, mingle
+them with pepper, salt, beaten nutmeg, time, and sweet marjoram,
+fill the Pullets belly, and roast it, as also two or three ribs of
+interlarded bacon, serve it in two pieces into the dish with the
+pullet; then make sauce of the gravy, some of the oysters liquor,
+oysters and juice of oranges boil'd together, take some of the
+oysters out of the pullets belly, and lay on the breast of it, then
+put the sauce to it with slices of lemon.
+
+
+  _Sauce for Hens or Pullets to prepare them to roast._
+
+Take a pullet, or hen, if lean, lard it, if fat, not; or lard either
+fat or lean with a piece or slice of bacon over it, and a peice of
+interlarded bacon in the belly, seasoned with nutmeg, and pepper,
+and stuck with cloves.
+
+Then for the sauce take the yolks of six hard eggs minced small, put
+to them white-wine, or wine vinegar, butter, and the gravy of the
+hen, juyce of orange, pepper, salt, and if you please add thereto
+mustard.
+
+
+  _Several other Sauces for roast Hens._
+
+  1. Take beer, salt, the yolks of three hard eggs, minced small,
+  grated bread, three or four spoonfuls of gravy; and being almost
+  boil'd, put in the juyce of two or three oranges, slices of a lemon
+  and orange, with lemon-peel shred small.
+
+  2. Beaten butter with juice of lemon or orange, white or claret
+  wine.
+
+  3. Gravy and claret wine boil'd with a piece of an onion, nutmeg,
+  and salt, serve it with the slices of orange or lemons, or the juyce
+  in the sauce.
+
+  4. Or with oyster-liquor, an anchove or two, nutmeg, and gravy, and
+  rub the dish with a clove of garlick.
+
+  5. Take the yolks of hard eggs and lemon peel, mince them very
+  small, and stew them in white-wine, salt, and the gravy of the fowl.
+
+
+  _Several Sauces for roast Chickens._
+
+  1. Gravy, and the juyce or slices of orange.
+
+  2. Butter, verjuyce, and gravy of the chicken, or mutton gravy.
+
+  3. Butter and vinegar boil'd together, put to it a little sugar,
+  then make thin sops of bread, lay the roast chicken on them, and
+  serve them up hot.
+
+  4. Take sorrel, wash and stamp it, then have thin slices of manchet,
+  put them in a dish with some vinegar, strained sorrel, sugar, some
+  gravy, beaten cinamon, beaten butter, and some slices of orange or
+  lemon, and strew thereon some cinamon and sugar.
+
+  5. Take slic't oranges, and put to them a little white wine,
+  rose-water, beaten mace, ginger, some sugar, and butter; set them on
+  a chafing dish of coals and stew them; then have some slices of
+  manchet round the dish finely carved, and lay the chickens being
+  roasted on the sauce.
+
+  6. Slic't onions, claret wine, gravy, and salt boil'd up.
+
+
+  _Sauces for roast Pigeons or Doves._
+
+  1. Gravy and juyce of orange.
+
+  2. Boil'd parsley minced, and put amongst some butter and vinegar
+  beaten up thick.
+
+  3. Gravy, claret wine, and an onion stewed together, with a little
+  salt.
+
+  4. Vine-leaves roasted with the Pigeons minced and put in
+  claret-wine and salt, boil'd together, some butter and gravy.
+
+  5. Sweet butter and juyce of orange beat together, and made thick.
+
+  6. Minced onions boil'd in claret wine almost dry, then put to it
+  nutmeg, sugar, gravy of the fowl, and a little pepper.
+
+  7. Or gravy of the Pigeons only.
+
+
+_Sauces for all manner of roast Land-Fowl, as Turkey, Bustard,
+Peacock, Pheasant, Partridge_, &c.
+
+  1. Slic't onions being boil'd, stew them in some water, salt,
+  pepper, some grated bread, and the gravy of the fowl.
+
+  2. Take slices of white-bread and boil them in fair water with two
+  whole onions, some gravy, half a grated nutmeg, and a little salt;
+  strain them together through a strainer, and boil it up as thick as
+  water grewel; then add to it the yolks of two eggs dissolved with
+  the juyce of two oranges, _&c._
+
+  3. Take thin slices of manchet, a little of the fowl, some sweet
+  butter, grated nutmeg, pepper, and salt; stew all together, and
+  being stewed, put in a lemon minced with the peel.
+
+  4. Onions slic't and boil'd in fair water, and a little salt, a few
+  bread crumbs beaten, pepper, nutmeg, three spoonful of white wine,
+  and some lemon-peel finely minced, and boil'd all together: being
+  almost boil'd put in the juyce of an orange, beaten butter, and the
+  gravy of the fowl.
+
+  5. Stamp small nuts to a paste, with bread, nutmeg, pepper, saffron,
+  cloves, juyce of orange, and strong broth, strain and boil them
+  together pretty thick.
+
+  6. Quince, prunes, currans, and raisins, boil'd, muskefied bisket
+  stamped and strained with white wine, rose vinegar, nutmeg, cinamon,
+  cloves, juyce of oranges and sugar, and boil it not too thick.
+
+  7. Boil carrots and quinces, strain them with rose vinegar, and
+  verjuyce, sugar, cinamon, pepper, and nutmeg, boil'd with a few
+  whole cloves, and a little musk.
+
+  8. Take a manchet, pare off the crust and slice it, then boil it in
+  fair water, and being boil'd some what thick put in some white wine,
+  wine vinegar, rose, or elder vinegar, some sugar and butter, _&c._
+
+  9. Almond-paste and crumbs of manchet, stamp them together with some
+  sugar, ginger, and salt, strain them with grape-verjuyce, and juyce
+  of oranges; boil it pretty thick.
+
+
+  _Sauce for a stubble or fat Goose._
+
+  1. The Goose being scalded, drawn, and trust, put a handful of salt
+  in the belly of it, roast it, and make sauce with sowr apples
+  slic't, and boil'd in beer all to mash, then put to it sugar and
+  beaten butter. Sometime for veriety add barberries and the gravy of
+  the fowl.
+
+  2. Roast sowr apples or pippins, strain them, and put to them
+  vinegar, sugar, gravy, barberries, grated bread, beaten cinamon,
+  mustard, and boil'd onions strained and put to it.
+
+
+  _Sauces for a young stubble Goose._
+
+Take the liver and gizzard, mince it very small with some beets,
+spinage, sweet herbs, sage, salt, and some minced lard; fill the
+belly of the goose, and sow up the rump or vent, as also the neck;
+roast it, and being roasted, take out the farsing and put it in a
+dish, then add to it the gravy of the goose, verjuyce, and pepper,
+give it a warm on the fire, and serve it with this sauce in a clean
+dish.
+
+The French sauce for a goose is butter, mustard, sugar, vinegar, and
+barberries.
+
+
+  _Sauce for a Duck._
+
+Onions slic't and carrots cut square like dice, boil'd in
+white-wine, strong broth, some gravy, minced parsley, savory
+chopped, mace, and butter; being well stewed together, it will serve
+for divers wild fowls, but most proper for water fowl.
+
+
+  _Sauces for Duck and Mallard in the French fashion._
+
+  1. Vinegar and sugar boil'd to a syrrup, with two or three cloves,
+  and cinamon, or cloves only.
+
+  2. Oyster liquor, gravy of the fowl, whole onions boil'd in it,
+  nutmeg, and anchove. If lean, farse and lard them.
+
+
+  _Sauces for any kind of roast Sea Fowl, as Swan, Whopper,
+    Crane, Shoveler, Hern, Bittern, or Geese._
+
+Make a gallendine with some grated bread, beaten cinamon, and
+ginger, a quartern of sugar, a quart of claret wine, a pint of wine
+vinegar, strain the aforesaid materials and boil them in a skillet
+with a few whole cloves; in the boiling stir it with a spring of
+rosemary, add a little red sanders, and boil it as thick as water
+grewel.
+
+
+  _Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid._
+
+Stamp sorrel with white-bread and pared pipkins in a stone or wooden
+mortar, put sugar to it, and wine vinegar, then strain it thorow a
+fine cloth, pretty thick, dish it in saucers, and scrape sugar
+on it.
+
+
+  _Otherways._
+
+Mince sorrel and sage, and stamp them with bread, the yolks of hard
+eggs, pepper, salt, and vinegar, but no sugar at all.
+
+
+  _Or thus._
+
+Juyce of green white, lemon, bread, and sugar.
+
+
+  _To make divers sorts of Vinegar._
+
+Take good white-wine, and fill a firkin half full, or a lesser
+vessel, leave it unstopped, and set it in some hot place in the sun,
+or on the leads of a house, or gutter.
+
+If you would desire to make vinegar in haste, put some salt, pepper,
+sowr leven mingled together, and a hot steel, stop it up and let the
+Sun come hot to it.
+
+If more speedy, put good wine into an earthen pot or pitcher, stop
+the mouth with a piece of paste, and put it in a brass pan or pot,
+boil it half an hour, and it will grow sowr.
+
+Or not boil it, and put into it a beet root, medlars, services,
+mulberries, unripe flowers, a slice of barley bread hot out of the
+oven, or the blossoms of services in their season, dry them in the
+sun in a glass vessel in the manner, of rose vinegar, fill up the
+glass with clear wine vinegar, white or claret wine, and set it in
+the sun, or in a chimney by the fire.
+
+
+  _To make Vinegar of corrupt Wine._
+
+Boil it, and scum it very clean, boil away one third part, then put
+it in a vessel, put to it some charnel, stop the vessel close, and
+in a short time it will prove good vinegar.
+
+
+  _To make Vinegar otherways._
+
+Take six gallons of strong ale of the first running, set it abroad
+to cool, and being cold put barm to it, and head it very thorowly;
+then run it up in a firkin, and lay it in the sun, then take four or
+five handfuls of beans, and parch them on a fire-shovel, or pan,
+being cut like chesnuts to roast, put them into the vinegar as hot
+as you can, and stop the bung-hole with clay; but first put in a
+handful of rye leven, then strain a good handful of salt, and put in
+also; let it stand in the sun from _May_ to _August_, and then take
+it away.
+
+
+  _Rose Vinegar._
+
+Keep Roses dried, or dried Elder flowers, put them into several
+double glasses or stone bottles, write upon them, and set them in
+the sun, by the fire, or in a warm oven; when the vinegar is out,
+put in more flowers, put out the old, and fill them up with the
+vinegar again.
+
+
+  _Pepper Vinegar._
+
+Put whole pepper in a fine clothe, bind it up and put it in the
+vessel or bottle of vinegar the space of eight Days.
+
+
+  _Vinegar for Digestion and Health._
+
+Take eight drams of Sea-onions, a quart of vinegar, and as much
+pepper as onions, mint, and Juniper-berries.
+
+
+  _To Make strong Wine Vinegar into Balls._
+
+Take bramble berries when they are half ripe, dry them and make them
+into powder, with a little strong vinegar, make little balls, and
+dry them in the sun, and when you will use them, take wine and heat
+it, put in some of the ball or a whole one, and it will be turned
+very speedily into strong vinegar.
+
+
+  _To make Verjuyce._
+
+Take crabs as soon as the kernels turn black, and lay them in a heap
+to sweat, then pick them from stalks and rottenness; and then in a
+long trough with stamping beetles stamp them to mash, and make a bag
+of course hair-cloth as square as the press; fill it with stamped
+crabs, and being well pressed, put it up in a clean barrel or
+hogs-head.
+
+
+  _To make Mustard divers ways._
+
+Have good seed, pick it, and wash it in cold water, drain it, and
+rub it dry in a cloth very clean; then beat it in a mortar with
+strong wine-vinegar; and being fine beaten, strain it and keep it
+close covered. Or grind it in a mustard quern, or a bowl with a
+cannon bullet.
+
+
+  _Otherways._
+
+Make it with grape-verjuyce, common-verjuyce, stale beer, ale,
+butter, milk, white-wine, claret, or juyce of cherries.
+
+
+  _Mustard of Dijon, or French Mustard._
+
+The seed being cleansed, stamp it in a mortar, with vinegar and
+honey, then take eight ounces of seed, two ounces of cinamon, two of
+honey, and vinegar as much as will serve, good mustard not too
+thick, and keep it close covered in little oyster-barrels.
+
+
+  _To make dry Mustard very pleasant in little Loaves or Cakes
+    to carry in ones Pocket, or to keep dry for use at any time._
+
+Take two ounces of seamy, half an ounce of cinamon, and beat them in
+a mortar very fine with a little vinegar, and honey, make a perfect
+paste of it, and make it into little cakes or loaves, dry them in
+the sun or in an oven, and when you would use them, dissolve half a
+loaf or cake with some vinegar, wine, or verjuyce.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION V.
+
+  _The best way of making all manner of Sallets._
+
+
+  _To make a grand Sallet of divers Compounds._
+
+Take a cold roast capon and cut it into thin slices square and
+small, (or any other roast meat as chicken, mutton, veal, or neats
+tongue) mingle with it a little minced taragon and an onion, then
+mince lettice as small as the capon, mingle all together, and lay it
+in the middle of a clean scoured dish. Then lay capers by
+themselves, olives by themselves, samphire by it self, broom buds,
+pickled mushrooms, pickled oysters, lemon, orange, raisins, almonds,
+blue-figs, Virginia Potato, caperons, crucifix pease, and the like,
+more or less, as occasion serves, lay them by themselves in the dish
+round the meat in partitions. Then garnish the dish sides with
+quarters of oranges, or lemons, or in slices, oyl and vinegar beaten
+together, and poured on it over all.
+
+On fish days, a roast, broil'd, or boil'd pike boned, and being
+cold, slice it as abovesaid.
+
+
+  _Another way for a grand Sallet._
+
+Take the buds of all good sallet herbs, capers, dates, raisins,
+almonds, currans, figs, orangado. Then first of all lay it in a
+large dish, the herbs being finely picked and washed, swing them in
+a clean napkin; then lay the other materials round the dish, and
+amongst the herbs some of all the aforesaid fruits, some fine sugar,
+and on the top slic't lemon, and eggs scarse hard cut in halves, and
+laid round the side of the dish, and scrape sugar over all; or you
+may lay every fruit in partitions several.
+
+
+  _Otherways._
+
+Dish first round the centre slic't figs, then currans, capers,
+almonds, and raisins together; next beyond that, olives, beets,
+cabbidge-lettice, cucumbers, or slic't lemon carved; then oyl and
+vinegar beaten together, the beast oyl you can get, and sugar or
+none, as you please; garnish the brims of the dish with orangado,
+slic't lemon jagged, olives stuck with slic't almonds, sugar or
+none.
+
+
+  _Another grand Sallet._
+
+Take all manner of knots of buds of sallet herbs, buds of pot-herbs,
+or any green herbs, as sage, mint, balm, burnet, violet-leaves, red
+coleworts streaked of divers fine colours, lettice, any flowers,
+blanched almonds, blue figs, raisins of the sun, currans, capers,
+olives; then dish the sallet in a heap or pile, being mixed with
+some of the fruits, and all finely washed and swung in a napkin,
+then about the centre lay first slic't figs, next capers and
+currans, then almonds and raisins, next olives, and lastly either
+jagged beats, jagged lemons, jagged cucumbers, or cabbidge lettice
+in quarters, good oyl and wine vinegar, sugar or none.
+
+
+  _Otherways._
+
+The youngest and smallest leaves of spinage, the smallest also of
+sorrel, well washed currans, and red beets round the centre being
+finely carved, oyl and vinegar, and the dish garnished with lemon
+and beets.
+
+
+  _Other Grand Sallets._
+
+Take green purslain and pick it leaf by leaf, wash it and swing it
+in a napkin, then being disht in a fair clean dish, and finely piled
+up in a heap in the midst of it lay round about the centre of the
+sallet pickled capers, currans, and raisins of the sun, washed,
+pickled, mingled, and laid round it: about them some carved
+cucumbers in slices or halves, and laid round also. Then garnish the
+dish brims with borage, or clove jelly-flowers. Or otherways with
+jagged cucumber-peels, olives, capers, and raisins of the sun, then
+the best sallet-oyl and wine-vinegar.
+
+
+  _Other Grand Sallets._
+
+All sorts of good herbs, the little leaves of red sage, the smallest
+leaves of sorrel, and the leaves of parsley pickt very small, the
+youngest and smallest leaves of spinage, some leaves of burnet, the
+smallest leaves of lettice, white endive and charvel all finely
+pick't and washed, and swung in a strainer or clean napkin, and well
+drained from the water; then dish it in a clean scowred dish, and
+about the centre capers, currans, olives, lemons carved and slic't,
+boil'd beet-roots carved and slic't, and dished round also with good
+oyl and vinegar.
+
+
+  _A good Sallet otherways._
+
+Take corn-sallet, rampons, Alexander-buds, pickled mushrooms, and
+make a sallet of them, then lay the corn sallet through the middle
+of the dish from side to side, and on the other side rampons, then
+Alexander-buds, and in the other four quarter of mushrooms, salt,
+over all, and put good oyl and vinegar to it.
+
+
+  _Other grand Sallet._
+
+Take the tenderest, smallest, and youngest ellicksander-buds, and
+small sallet, or young lettice mingled together, being washed and
+pickled, with some capers. Pile it or lay it flat in a dish, first
+lay about the centre, olives, capers, currans, and about those
+carved oranges and lemons, or in a cross partition-ways, and salt,
+run oyl and vinegar over all.
+
+
+  _Otherways._
+
+Boil'd parsnips in quarters laid round the dish, and in the midst
+some small sallet, or water cresses finely washed and picked, on the
+water-cresses some little small lettice finely picked and washed
+also, and some elicksander-buds in halves, and some in quarters, and
+between the quarters of the parsnips, some small lettice, some
+water-cresses and elicksander-buds, oyl and vinegar, and round the
+dish some slices of parsnips.
+
+
+  _Another grand Sallet._
+
+Take small sallet of all good sallet herbs, then mince some white
+cabbidge leaves, or striked cole-worts, mingle them among the small
+sallet, or some lilly-flowers slit with a pin; then first lay some
+minced cabbidge in a clean scowred dish, and the minced sallet round
+about it; then some well washed and picked capers, currans, olives,
+or none; then about the rest, a round of boild red beets, oranges,
+or lemons carved. For the garnish of the brim of the dish, boild
+colliflowers, carved lemons, beets, and capers.
+
+
+  _Sallet of Scurvy grass._
+
+Being finely pick't short, well soak't in clean water, and swung
+dry, dish it round in a fine clean dish, with capers and currans
+about it, carved lemon and orange round that, and eggs upon the
+centre not boil'd too hard, and parted in halves, then oyl and
+vinegar; over all scraping sugar, and trim the brim of the dish.
+
+
+  _A grand Sallet of Alexander-buds._
+
+Take large Alexander-buds, and boil them in fair water after they be
+cleansed and washed, but first let the water boil, then put them in,
+and being boil'd, drain them on a dish bottom or in a cullender;
+then have boil'd capers and currans, and lay them in the midst of a
+clean scowred dish, the buds parted in two with a sharp knife, and
+laid round about upright, or one half on one side, and the other
+against it on the other side, so also carved lemon, scrape on sugar,
+and serve it with good oyl and wine vinegar.
+
+
+  _Other grand Sallet of Watercresses._
+
+Being finely picked, washed and laid in the middle of a clean dish
+with slic't oranges and lemons finely carved one against the other,
+in partitions or round the dish, with some Alexander-buds boil'd or
+raw, currans, pers, oyl, and vinegar, sugar, or none.
+
+
+  _A grand Sallet of pickled capers._
+
+Pickled capers and currans basted and boil'd together, disht in the
+middle of a clean dish, with red beets boil'd and jagged, and dish't
+round the capers and currans, as also jagg'd lemon, and serve it
+with oyl and vinegar.
+
+
+  _To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease,
+    Purslane, or the like._
+
+Take Samphire, and pick the branches from the dead leaves or straws,
+then lay it in a pot or barrel, & make a strong brine of white or
+bay-salt, in the boiling scum it clean; being boil'd and cold put it
+to the samphire, cover it and keep it for all the year, and when you
+have any occasion to use it, take and boil it in fair water, but
+first let the water boil before you put it in, being boiled and
+become green, let it cool, then take it out of the water, and put it
+in a little bain or double viol with a broad mouth, put strong wine
+vinegar to it, close it up close and keep it.
+
+
+  _Otherways._
+
+Put samphire in a brass pot that will contain it, and put to it as
+much wine-vinegar as water, but no salt; set it over a charcoal-fire,
+cover it close, and boil it till it become green, then put it up in a
+barrell with wine-vinegar close on the head, and keep it for use.
+
+
+  _To pickle Cucumbers._
+
+Pickle them with salt, vinegar, whole pepper, dill-seed, some of the
+stalks cut, charnell, fair water, and some sicamore-leaves, and
+barrel them up close in a barrel.
+
+
+  _Pickled Quinces the best way._
+
+1. Take quinces not cored nor pared, boil them in fair water not too
+tender, and put them in a barrel, fill it up with their liquor, and
+close on the head.
+
+2. Pare them and boil them with white-wine, whole cloves, cinamon,
+and slic't ginger, barrel them up and keep them.
+
+3. In the juyce of sweet apples, not cored, but wiped, and put up
+raw.
+
+4. In white-wine barrel'd up raw.
+
+5. Being pared and cored, boil them up in sweet-wort and sugar, keep
+them in a glazed pipkin close covered.
+
+6. Core them and save the cores, cut some of the crab-quinces, and
+boil them after the quinces be parboil'd & taken up; then boil the
+cores, and some of the crab-quinces in quarters, the liquor being
+boild strain it thorow a strainer, put it in a barrel with the
+quinces, and close up the barrel.
+
+
+  _To pickle Lemon._
+
+Boil them in water and salt, and put them up with white-wine.
+
+
+  _To pickle any kind of Flowers._
+
+Put them into a gally-pot or double glass, with as much sugar as
+they weigh, fill them up with wine vinegar; to a pint of vinegar a
+pound of sugar, and a pound of flowers; so keep them for sallets or
+boild meats in a double glass covered over with a blade and leather.
+
+
+  _To pickle Capers, Gooseberries, Barberries,
+    red and white Currans._
+
+Pick them and put them in the juyce of crab-cherries, grape-verjuyce,
+or other verjuyce, and then barel them up.
+
+
+  _To Candy Flowers for Sallets, as Violets, Cowslips,
+    Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss_, &c.
+
+Take weight for weight of sugar candy, or double refined sugar,
+being beaten fine, searsed, and put in a silver dish with
+rose-water, set them over a charecoal fire, and stir them with a
+silver spoon till they be candied, or boil them in a Candy sirrup
+height in a dish or skillet, keep them in a dry place for your use,
+and when you use them for sallets, put a little wine-vinegar to
+them, and dish them.
+
+
+  _For the compounding and candying the foresaid
+    pickled and candied Sallets._
+
+Though they may be served simply of themselves, and are both good
+and dainty, yet for better curiosity and the finer ordering of a
+table, you may thus use them.
+
+First, if you would set forth a red flower that you know or have
+seen, you shall take the pot of preserv'd gilliflowers, and suiting
+the colours answerable to the flower, you shall proportion it forth,
+and lay the shape of a flower with a purslane stalk, make the stalk
+of the flower, and the dimensions of the leaves and branches with
+thin slices of cucumbers, make the leaves in true proportion jagged
+or otherways, and thus you may set forth some blown some in the bud,
+and some half blown, which will be very pretty and curious; if
+yellow, set it forth with cowslip or primroses; if blue take violets
+or borrage; and thus of any flowers.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION VI.
+
+  _To make all manner of Carbonadoes, either of Flesh or Fowl;
+    as also all manner of fried Meats of Flesh, Collops and Eggs,
+    with the most exquisite way of making Pancakes, Fritters,
+    and Tansies._
+
+
+  _To carbonado a Chine of Mutton._
+
+Take a Chine of Mutton, salt it, and broil it on the embers, or
+toast it against the fire; being finely broil'd, baste it, and bread
+it with fine grated manchet, and serve it with gravy only.
+
+
+  _To carbonado a Shoulder of Mutton._
+
+Take a Shoulder of Mutton, half boil it, scotch it and salt it, save
+the gravy, and broil it on a soft fire being finely coloured and
+fitted, make sauce with butter, vinegar, pepper, and mustard.
+
+
+  _To carbonado a Rack of Mutton._
+
+Cut it into steaks, salt and broil them on the embers, and being
+finely soaked, dish them and make sauce of good mutton-gravy, beat
+up thick with a little juyce of orange, and a piece of butter.
+
+
+  _To carbonado a Leg of Mutton._
+
+Cut it round cross the bone about half an inch thick, then hack it
+with the back of a knife, salt it, and broil it on the embers on a
+soft fire the space of an hour; being finely broil'd, serve it with
+gravy sauce, and juyce of orange.
+
+Thus you may broil any hanch of venison, and serve it with gravy
+only.
+
+
+  _To broil a chine of Veal._
+
+Cut it in three or four pieces, lard them (or not) with small lard,
+season them with salt and broil them on a soft fire with some
+branches of sage and rosemary between the gridiron and the chine;
+being broil'd, serve it with gravy, beaten butter, and juyce of
+lemon or orange.
+
+
+  _To broil a Leg of Veal._
+
+Cut it into rowls, or round the leg in slices as thick as ones
+finger, lard them or not, then broil them softly on embers, and make
+sauce with beaten butter, gravy, and juyce of orange.
+
+
+  _To carbonado a Rack of Pork._
+
+Take a Rack of Pork, take off the skin, and cut it into steaks, then
+salt it, and strow on some fennil seeds whole and broil it on a soft
+fire, being finely broil'd, serve it on wine-vinegar and pepper.
+
+
+  _To broil a Flank of Pork._
+
+Flay it and cut it into thin slices, salt it, and broil it on the
+embers in a dripping-pan of white paper, and serve it on the paper
+with vinegar and pepper.
+
+
+  _To broil Chines of Pork._
+
+Broil them as you do the rack, but bread them and serve them with
+vinegar and pepper, or mustard and vinegar.
+
+Or sometimes apples in slices, boil'd in beer and beaten butter to a
+mash.
+
+Or green sauce, cinamon, and sugar.
+
+Otherways, sage and onions minced, with vinegar and pepper boil'd in
+strong broth till they be tender.
+
+Or minced onions boil'd in vinegar and pepper.
+
+
+  _To broil fat Venison._
+
+Take half a hanch, and cut the fattest part into thick slices half
+an inch thick; salt and broil them on the warm embers, and being
+finely soaked, bread them, and serve them with gravy only.
+
+Thus you may broil a side of venison, or boil a side, fresh in water
+and salt, then broil it and dredge it, and serve it with vinegar and
+pepper.
+
+Broil the chine raw as you do the half hanch, bread it and serve it
+with gravy.
+
+
+  _To fry Lambs or Kids Stones._
+
+Take the stones, parboil them, then mince them small and fry them in
+sweet butter, strain them with some cream, some beaten cinamon,
+pepper, and grated cheese being put to it when it is strained, then
+fry them, and being fried, serve them with sugar and rose-water.
+
+Thus may you dress calves or lambs brains.
+
+
+  _To carbonado Land or Water Fowl._
+
+Being roasted, cut them up and sprinkle them with salt, then scoch
+and broil them and make sauce with vinegar and butter, or juyce of
+orange.
+
+
+  _To dress a dish of Collops and Egg the best way for service._
+
+Take fine young and well coloured bacon of the ribs, the quantity of
+two pound, cut it into thine slices and lay them in a clean dish,
+toste them before the fire fine and crisp; then poche the eggs in a
+fair scrowred skillet white and fine, dish them on a dish and plate,
+and lay on the colops, some upon them, and some round the dish.
+
+
+  _To broil Bacon on Paper._
+
+Make the fashion of two dripping-pans of two sheets of white paper,
+then take two pound of fine interlarded bacon, pare off the top, and
+cut the bacon into slices as thin as a card, lay them on the papers,
+then put them on a gridiron, and broil them on the embers.
+
+
+  _To broil Brawn._
+
+Cut a Collar into six or seven slices round the Collar, and lay it
+on a plate in the oven, being broil'd serve it with juyce of orange,
+pepper, gravy, and beaten butter.
+
+
+  _To fry Eggs._
+
+Take fifteen eggs and beat them in a dish, then have interlarded
+bacon cut into square bits like dice, and fry them with chopped
+onions, and put to them cream, nutmeg, cloves, cinamon, pepper, and
+sweet herbs chopped small, (or no herbs nor spice) being fried,
+serve them on a clean dish, with sugar and juyce of orange.
+
+
+  _To fry an Egg as round as a Ball._
+
+Take a broad frying posnet, or deep frying pan, and three pints of
+clarified butter or sweet suet, heat it as hot as you do for
+fritters; then take a stick and stir it till it run round like to a
+whirle-pit; then break an egg into the middle of the whirle, and
+turn it round with your stick till it be as hard as a soft poached
+egg, and the whirling round of the butter or suet will make round as
+a ball; then take it up with a slice, and put it in a warm pipkin or
+dish, set it a leaning against the fire, so you may do as many as
+you please, they will keep half an hour yet be soft; you may serve
+them with fried or toasted collops.
+
+
+  _To make the best Fritters._
+
+Take good mutton-broth being cold, and no fat, mix it with flour and
+eggs, some salt, beaten nutmeg and ginger, beat them well together,
+then have apples or pippins, pare and core them, and cut them into
+dice-work, or square bits, and when you will fry them, put them in
+the batter, and fry them in clear clarified suet, or clarified
+butter, fry them white and fine, and sugar them.
+
+
+  _Otherways._
+
+Take a pint of sack, a pint of ale, some ale-yeast or barm, nine
+eggs yolks and whites beaten very well, the eggs first, then all
+together, then put in some ginger, salt, and fine flour, let it
+stand an hour or two, then put in apples, and fry them in beef-suet
+clarified, or clarified butter.
+
+
+  _Other Fritters._
+
+Take a quart of flour, three pints of cold mutton broth, a nutmeg,
+a quartern of cinamon, a race of ginger, five eggs, and salt, and
+strain the foresaid materials; put to them twenty slic't pippins,
+and fry them in six pound of suet.
+
+Sometimes make the batter of cream, eggs, cloves, mace, nutmeg,
+saffron, barm, ale, and salt.
+
+Other times flour, grated bread, mace, ginger, pepper, salt, barm,
+saffron, milk, sack, or white wine.
+
+Sometimes you may use marrow steeped in musk and rose-water, and
+pleasant pears or quinces.
+
+Or use raisins, currans, and apples cut like square dice, and as
+small, in quarters or in halves.
+
+
+  _Fritters in the Italian Fashion._
+
+Take a pound of the best Holland cheese or parmisan grated, a pint
+of fine flower, and as much fine bisket bread muskefied beaten to
+powder, the yolks of four or five eggs, some saffron and rosewater,
+sugar, cloves, mace, and cream, make it into stiff paste, then make
+it into balls, and fry them in clarified butter. Or stamp this paste
+in a mortar, and make the balls as big as a nutmeg or musket bullet.
+
+
+  _Otherways in the Italian Fashion._
+
+Take a pound of rice and boil it in a pint of cream, being boil'd
+something thick, lay it abroad in a clean dish to cool, then stamp
+it in a stone mortar, with a pound of good fat cheese grated, some
+musk, and yolks of four or five hard eggs, sugar, and grated manchet
+or bisket bread; then make it into balls, the paste being stiff, and
+you may colour them with marigold flowers stamped, violets, blue
+bottles, carnations or pinks, and make them balls of two or three
+colours. If the paste be too tender, work more bread to them and
+flour, fry them, and serve them with scraping sugar and juyce of
+orange. Garnish these balls with stock fritters.
+
+
+  _Fritters of Spinage._
+
+Take spinage, pick it and wash it, then set on a skillet of fair
+water, and when it boileth put in the spinage, being tender boil'd
+put it in a cullender to drain away the liquor; then mince it small
+on a fair board, put it in a dish and season it with cinamon,
+ginger, grated manchet, fix eggs with the whites and yolks, a little
+cream or none, make the stuff pretty thick, and put in some boil'd
+currans. Fry it by spoonfuls, and serve it on a dish and plate with
+sugar.
+
+Thus also you may make fritters of beets, clary, borrage, bugloss,
+or lattice.
+
+
+  _To make Stock-Fritters or Fritters of Arms._
+
+Strain half a pint of fine flower, with as much water, and make the
+batter no thicker, than thin cream; then heat the brass moulds in
+clarified butter; being hot wipe them, dip the moulds half way in
+the batter and fry them, to garnish any boil'd fish meats or stewed
+oysters. View their forms.
+
+
+  _Other fried Dishes of divers forms, or Stock-Fritters
+    in the Italian Fashion._
+
+Take a quart of fine flower, and strain it with some almond milk,
+leven, white wine, sugar and saffron; fry it on the foresaid moulds,
+or dip clary on it, sage leaves, or branches of rosemary, then fry
+them in clarified butter.
+
+
+  _Little Pasties, Balls, or Toasts fried._
+
+Take a boil'd or raw Pike, mince it and stamp it with some good fat
+old cheese grated, season them with cinamon, sugar, boil'd currans,
+and yolks of hard eggs, make this stuff into balls, toasts or
+pasties, and fry them.
+
+
+  _Otherways._
+
+Make your paste into little pasties, stars, half moons, scollops,
+balls, or suns.
+
+
+  _Or thus._
+
+Take grated bread, cake, or bisket bread, and fat cheese grated,
+almond paste, eggs, cinamon, saffron, and fry them as abovesaid.
+
+
+  _Otherways Pasties to fry._
+
+Take twenty apples or pippins par'd, coard, and cut into bits like
+square dice, stew them in butter, and put to them three ounces of
+bisket bread, stamp all together in a stone mortar, with six ounces
+of fat cheese grated, six yolks of eggs, cinamon, six ounces of
+sugar, make it in little Pasties, or half moons, and fry them.
+
+
+  _Otherways._
+
+Take a quart of fine flower, wet it with almond milk, sack,
+white-wine, rose-water, saffron, and sugar, make thereof a paste
+into balls, cakes, or any cut or carved branches, and fry them in
+clarified butter, and serve them with fine scraped sugar.
+
+
+  _To fry Paste out of a Syringe or Butter-squirt._
+
+Take a quart of fine flower, & a litle leven, dissolve it in warm
+water, & put to it the flour, with some white wine, salt, saffron,
+a quarter of butter, and two ounces of sugar; boil the aforesaid
+things in a skillet as thick as a hasty pudding, and in the boiling
+stir it continually, being cold beat it in a mortar, fry it in
+clarified butter, and run it into the butter through a butter-squirt.
+
+
+  _To make Pancakes._
+
+Take three pints of cream, a quart of flour, eight eggs, three
+nutmegs, a spoonful of salt, and two pound of clarified butter; the
+nutmegs being beaten, strain them with the cream, flour and salt,
+fry them into pancakes, and serve them with fine sugar.
+
+
+  _Otherways._
+
+Take three pints of spring-water, a quart of flour, mace, and nutmeg
+beaten, six cloves, a spoonful of salt, and six eggs, strain them
+and fry them into Pancakes.
+
+
+  _Or thus._
+
+Make stiff paste of fine flour, rose-water, cream, saffron, yolks of
+eggs, salt, and nutmeg, and fry them in clarified butter.
+
+
+  _Otherways._
+
+Take three pints of cream, a quart of flour, five eggs, salt, three
+spoonfuls of ale, a race of ginger, cinamon as much, strain these
+materials, then fry and serve them with fine sugar.
+
+
+  _To make a Tansie the best way._
+
+Take twenty eggs, and take away five whites, strain them with a
+quart of good thick sweet cream, and put to it grated nutmeg, a race
+of ginger grated, as much cinamon beaten fine, and a penny white
+loaf grated also, mix them all together with a little salt, then
+stamp some green wheat with some tansie herbs, strain it into the
+cream and eggs, and stir all together; then take a clean frying-pan,
+and a quarter of a pound of butter, melt it, and put in the tansie,
+and stir it continually over the fire with a slice, ladle, or
+saucer, chop it, and break it as it thickens, and being well
+incorporated put it out of the pan into a dish, and chop it very
+fine; then make the frying pan very clean, and put in some more
+butter, melt it, and fry it whole or in spoonfuls; being finely
+fried on both sides, dish it up, and sprinkle it with rose-vinegar,
+grape-verjuyce, elder-vinegar, couslip-vinegar, or the juyce of
+three or four oranges, and strew on good store of fine sugar.
+
+
+  _Otherways._
+
+Take a little tansie, featherfew, parsley, and violets stamp and
+strain them with eight or ten eggs and salt, fry them in sweet
+butter, and serve them on a plate and dish with some sugar.
+
+
+  _A Tansie for Lent._
+
+Take tansie and all manner of herbs as before, and beaten almond,
+stamp them with the spawn of pike or carp and strain them with the
+crumb of a fine manchet, sugar, and rose-water, and fry it in sweet
+butter.
+
+
+  _Toasts of Divers sorts._
+
+  _First, in Butter or Oyl._
+
+Take a cast of fine rouls or round manchet, chip them, and cut them
+into toasts, fry them in clarified butter, frying oyl, or sallet
+oyl, but before you fry them dip them in fair water, and being
+fried, serve them in a clean dish piled one upon another, and sugar
+between.
+
+
+  _Otherways._
+
+Toste them before the fire, and run them over with butter, sugar, or
+oyl.
+
+
+  _Cinamon Toasts._
+
+Cut fine thin toasts, then toast them on a gridiron, and lay them in
+ranks in a dish, put to them fine beaten cinamon mixed with sugar
+and some claret, warm them over the fire, and serve them hot.
+
+
+  _French Toasts._
+
+Cut French bread, and toast it in pretty thick toasts on a clean
+gridiron, and serve them steeped in claret, sack, or any wine, with
+sugar and juyce of orange.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION VII.
+
+  _The most Excellent Ways of making All sorts of Puddings._
+
+
+  _A boil'd Pudding._
+
+Beat the yolks of three eggs, with rose-water, and half a pint of
+cream, warm it with a piece of butter as big as a walnut, and when
+it is melted mix the eggs and that together, and season it with
+nutmeg, sugar, and salt; then put in as much bread as will make it
+as thick as batter, and lay on as much flour as will lie on a
+shilling, then take a double cloth, wet it, and flour it, tie it
+fast, and put it in the pot; when it is boil'd, serve it up in a
+dish with butter, verjuice, and sugar.
+
+
+  _Otherways._
+
+Take flour, sugar, nutmeg, salt, and water, mix them together with a
+spoonful of gum-dragon, being steeped all night in rose-water,
+strain it, then put in suet, and boil it in a cloth.
+
+
+  _To boil a Pudding otherways._
+
+Take a pint of cream or milk, and boil it with a stick of cinamon,
+being boil'd let it cool, then put in six eggs, take out three
+whites, and beat the eggs before you put them in the milk, then
+slice a penny-roul very thin and being slic't beat all together,
+then put in some sugar, and flour the cloth; being boil'd for sauce,
+put butter, sack, and sugar, beat them up together, and scrape sugar
+on it.
+
+
+  _Other Pudding._
+
+Sift grated bread through a cullender, and mix it with flour, minc't
+dates, currans, nutmeg, cinamon, minc't suet, new milk warm, sugar
+and eggs, take away some of the whites and work all together, then
+take half the pudding for one side, and half for the other side, and
+make it round like a loaf, then take butter and put it into the
+midst, and the other side aloft on the top, when the liquor boils,
+tie it in a fair cloth and boil it, being boil'd, cut it in two, and
+so serve it in.
+
+
+  _To make a Cream Pudding to be boil'd._
+
+Take a quart of cream and boil it with mace, nutmeg and ginger
+quartered, put to it eight eggs, and but four whites beaten, a pound
+of almonds blanched, beaten, and strained in with the cream,
+a little rose-water, sugar, and a spoonful of fine flower; then take
+a thick napkin, wet it and rub it with flour, and tie the pudding up
+in it: being boil'd make sauce for it with sack, sugar, and butter
+beat up thick together with the yolk of an egg, then blanch some
+almonds, slice them, and stick the pudding with them very thick, and
+scrape sugar on it.
+
+
+  _To make a green boil'd Pudding of sweet Herbs._
+
+Take and steep a penny white loaf in a quart of cream and only eight
+yolks of eggs, some currans, sugar, cloves, beaten mace, dates,
+juyce of spinage, saffron, cinamon, nutmeg, sweet marjoram, tyme,
+savory, peniroyal minced very small, and some salt, boil it in
+beef-suet, marrow, (or none.) These puddings are excellent for
+stuffings of roast or boil'd Poultrey, Kid, Lamb, or Turkey, Veal,
+or Breasts of Mutton.
+
+
+  _To make a Pudding in haste._
+
+Take a pint of good Milk or Cream, put thereto a handful of raisins
+of the Sun, with as many currans, and a piece of butter, then grate
+a manchet and a nutmeg, and put thereto a handful of flour; when the
+milk boils, put in the bread, let it boil a quarter of an hour, then
+dish it up on beaten butter.
+
+
+  _To make a Quaking Pudding._
+
+Slice the crumbs of a penny manchet, and infuse it three or four
+hours in a pint of scalding hot cream, covering it close, then break
+the bread with a spoon very small, and put to it eight eggs, and put
+only four whites, beat them together very well, and season it with
+sugar, rose-water, and grated nutmeg: if you think it too stiff, put
+in some cold cream and beat them well together; then wet the bag or
+napkin and flour it, put in the pudding, tie it hard, and boil it
+half an hour, then dish it and put to it butter, rose-water, and
+sugar, and serve it up to the table.
+
+
+  _Otherways baked._
+
+Scald the bread with a pint of cream as abovesaid, then put to it a
+pound of almonds blanched and beaten small with rose-water in a
+stone mortar, or walnuts, and season it with sugar, nutmeg, salt,
+the yolks of six eggs, a quarter of a pound of dates slic't and cut
+small a handful of currans boil'd and some marrow minced, beat them
+all together and bake it.
+
+
+  _To make a Quaking Pudding either boil'd or baked._
+
+Take a pint of good thick cream, boil it with some large mace, whole
+cinamon, and slic't nutmeg, then take six eggs, and but three
+whites, beat them well, and grate some stale manchet, the quantity
+of a half penny loaf, put it to the eggs with a spoonful of flour,
+then season the cream according to your own taste with sugar and
+salt; beat all well together, then wet a cloth or butter it, and put
+in the pudding when the water boils; an hour will bake it or
+boil it.
+
+
+  _Otherways._
+
+Take a penny white loaf, pare off the crust, and slice the crumb,
+steep it in a quart of good thick cream warmed, some beaten nutmeg,
+six eggs, whereof but two whites, and some salt. Sometimes you may
+use boil'd currans, or boil'd raisins.
+
+If to bake, make it a little stiffer, sometimes add saffron; on
+flesh-days use beef-suet, or marrow; (or neither) for a boil'd
+pudding butter the napkin being first wetted in water, and bind it
+up like a ball, an hour will boil it.
+
+
+  _To make a Shaking Pudding._
+
+Take a pint of cream and boil it with large mace, slic't nutmeg, and
+ginger, put in a few almonds blanched and beaten with rose-water,
+strain them all together, then put to it slic't ginger, grated
+bread, salt and sugar, flour the napkin or cloth, and put in the
+pudding, tie it hard, and put it in boiling water; (as you must do
+all puddings) then serve it up verjuyce, butter, and sugar.
+
+
+  _To make a Hasty-Pudding in a Bag._
+
+Boil a pint of thick cream with a spoonful of flour, season it with
+nutmeg, sugar, and salt, wet the cloth and flour it, then pour in
+the cream being hot into the cloth, and when it is boil'd butter it
+as a hasty pudding. If it be well made, it will be as good as a
+Custard.
+
+
+  _To make a Hasty-Pudding otherways._
+
+Grate a two penny manchet, and mingle it with a quarter of a pint of
+flour nutmeg, and salt, a quarter of sugar, and half a pound of
+butter; then set it a boiling on the fire in a clean scowred
+skillet, a quart, or three pints of good thick cream, and when it
+boils put in the foresaid materials, stir them continual, and being
+half boil'd, put in six yolks of eggs, stir them together, and when
+it is boil'd, serve it in a clean scowred dish, and stick it with
+some preserved orange-peel thin sliced, run it over with beaten
+butter, and scraping sugar.
+
+
+  _To make an Almond Pudding._
+
+Blanch and beat a pound of almonds, strain them with a quart of
+cream, a grated, penny manchet searsed, four eggs, some sugar,
+nutmeg grated, some dates, & salt; boil it, and serve it in a dish
+with beaten butter, stick it with some muskedines, or wafers, and
+scraping sugar.
+
+
+  _Otherways._
+
+Take a pound of almond-paste, some grated bisket-bread, cream,
+rose-water, yolks of eggs, beaten cinamon, ginger, nutmeg, some
+boil'd currans, pistaches, and musk, boil it in a napkin, and serve
+it as the former.
+
+
+  _To make an Almond Pudding in Guts._
+
+Take a pound of blanched almonds, beat them very small, with
+rosewater, and a little good new milk or cream with two or three
+blades of mace, and some sliced nutmegs; when it is boil'd take the
+spice clean from it, then grate a penny loaf and searse it through a
+cullender, put it into the cream, and let it stand till it be pretty
+cool, then put in the almonds, five or six yolks of eggs, salt,
+sugar and good store of marrow or beef-suet finely minced, and fill
+the guts.
+
+
+  _To make a Rice Pudding to bake._
+
+Boil the rice tender in milk, then season it with nutmeg, mace,
+rose-water, sugar, yolks of eggs, with half the whites, some grated
+bread, and marrow minced with amber-greese, and bake it in a
+buttered dish.
+
+
+  _To make Rice Puddings in guts._
+
+Boil half a pound of rice with three pints of milk, and a little
+beaten mace, boil it until the rice be dry, but never stir it, if
+you do, you must stir it continually, or else it will burn, pour
+your rice into a cullender or strainer, that the moisture may run
+clean from it, then put to it six eggs, (put away the whites of
+three) half a pound of sugar, a quarter of a pint of rose-water,
+a pound of currans, and a pound of beef-suet shred small, season it
+with nutmeg, cinamon, and salt, then dry the small guts of a hog,
+sheep, or beefer, and being, finely cleansed for the purpose, steep
+and fill them, cut the guts a foot long, and fill them three
+quarters full, tie both ends together, and put them in boiling
+water, a quarter of an hour will boil them.
+
+
+  _Otherways._
+
+Boil the rice first in water, then in milk, after with salt, in
+cream; then take six eggs, grated bread, good store of marrow minced
+small, some nutmeg, sugar, and salt; fill the guts and put them into
+a pipkin, and boil them in milk and rose-water.
+
+
+  _Otherways._
+
+Steep it in fair water all night, then boil it in new milk, and
+drain out the milk through a cullender, then mince a good quantity
+of beef-suet not too small, and put it into the rice in some bowl or
+tray, with currans being first boil'd, yolks of eggs, nutmeg,
+cinamon, sugar, and barberries, mingle all together; then wash the
+second guts, fill them, and boil them.
+
+
+  _To make a Cinamon Pudding._
+
+Take and steep a penny white loaf in a quart of cream, six yolks of
+eggs, and but two whites, dates, half an ounce of beaten cinamon,
+and some almond paste. Sometimes add rose-water, salt, and boil'd
+currans, either bake or boil it for stuffings.
+
+
+  _To make a Haggas Pudding._
+
+Take a calves chaldron being well scowred or boiled, mince it being
+cold, very fine and small, then take four or five eggs, and leave
+out half the whites, thick cream, grated bread, sugar, salt,
+currans, rose-water, some beef-suet or marrow, (and if you will)
+sweet marjoram, time, parsley, and mix all together; then having a
+sheeps maw ready dressed, put it in and boil it a little.
+
+
+  _Otherways._
+
+Take good store of parsley, tyme, savory, four or five onions, and
+sweet marjoram, chop them with some whole oatmeal, then add to them
+pepper, and salt, and boil them in a napkin, being boil'd tender,
+butter it, and serve it on sippets.
+
+
+  _To make a Chiveridge Pudding._
+
+Lay the fattest of a hog in fair water and salt to scowr them, then
+take the longest and fattest gut, and stuff it with nutmeg, sugar,
+ginger, pepper, and slic't dates, cut them and serve them to the
+table.
+
+
+  _To make Leveridge Puddings._
+
+Boil a hogs liver, and let it be thorowly cold, then grate and sift
+it through a cullender, put new milk to it and the fleck of a hog
+minced small put into the liver, and some grated bread, divide the
+meat in two parts, then take store of herbs, mince them fine, and
+put the herbs into one part with nutmeg, mace, pepper, anniseed,
+rosewater, cream, and eggs, fill them up and boil them. To the other
+part or sort put barberries, slic't dates, currans, cream, and eggs.
+
+
+  _Other Leveridge Puddings._
+
+Boil a hogs liver very dry, and when it is cold grate it and take as
+much grated manchet as liver, sift them through a cullender; and
+season them with cloves, mace, and cinamon, as much of all the other
+spices, half a pound of sugar, a pound and a half of currans, half a
+pint of rose-water, three pound of beef suet minced small, eight
+eggs and but four whites.
+
+
+  _A Swan or Goose Pudding._
+
+Strain the swan or goose blood, and steep with it oatmeal or grated
+bread in milk or cream, with nutmeg, pepper, sweet herbs minced,
+suet, rose-water, minced lemon peels very small and a small quantity
+of coriander-seed.
+
+This for a Pudding in a swan or gooses neck.
+
+
+  _To make a Farsed Pudding._
+
+Mince a leg of mutton with sweet herbs, grated bread, minced dates,
+currans, raisins of the sun, a little orangado or preserved lemon
+sliced thin, a few coriander-seeds, nutmeg, pepper, and ginger,
+mingle all together with some cream, and raw eggs, and work it
+together like a pasty, then wrap the meat in a caul of mutton or
+veal, and so you may either boil or bake them. If you bake them,
+indorse them with yolks of eggs, rose-water, and sugar, and stick
+them with little sprigs of rosemary and cinamon.
+
+
+  _To make a Pudding of Veal._
+
+Mince raw veal very fine, and mingle it with lard cut into the form
+of dice, then mince some sweet marjoram, penniroyal, camomile,
+winter-savory, nutmeg, ginger, pepper, salt, work all together with
+good store of beaten cinamon, sugar, barberries, sliced figs,
+blanched almonds, half a pound of beef-suet finely minced, put these
+into the guts of a fat mutton or hog well cleansed, and cut an inch
+and a half long, set them a boiling in a pipkin of claret wine with
+large mace; being almost boil'd, have some boil'd grapes in small
+bunches, and barberries in knots, then dish them on French bread
+being scalded with the broth of some good mutton gravy, and lay them
+on garnish of slic't lemons.
+
+
+  _To make a Pudding of Wine in guts._
+
+Slice the crumbs, of two manchets, and take half a pint of wine, and
+some sugar, the wine must be scalded; then take eight eggs, and beat
+them with rose-water, put to them sliced dates, marrow, and nutmeg,
+mix all together, and fill the guts to boil.
+
+
+  _Bread Puddings in guts._
+
+Take cream and boil it with mace, and mix beaten almonds with
+rose-water, then take cream, eggs, nutmeg, currans, salt, and
+marrow, mix them with as much bread as you think fit, and fill the
+guts.
+
+
+  _To make an Italian Pudding._
+
+Take a fine manchet and cut it in square pieces like dice, then put
+to it half a pound of beef-suet minced small, raisins of the sun,
+cloves, mace, minced dates, sugar, marrow, rose-water, eggs, and
+cream, mingle all these together, put them into a buttered dish, in
+less than an hour it will be baked, and when you serve it, scrape
+sugar on it.
+
+
+  _Other Pudding in the Italian Fashion with blood of
+    Beast or Fish._
+
+Take half a pound of grated cheese, a penny manchet grated, sweet
+herbs chopped very small, cinamon, pepper, salt, nutmeg, cloves,
+mace, four eggs, sugar, and currans, bake it in a dish or pie, or
+boil it in a napkin, and bind it up in a ball, being boil'd serve it
+with beaten butter, sugar, and beaten cinamon.
+
+
+  _To make a French Pudding._
+
+Take half a pound of raisins of the sun, a penny white loaf pared
+and cut into dice-work, half a pound of beef-suet finely minced,
+three ounces of sugar, eight slic't dates, a grain of musk, twelve
+or sixteen lumps of marrow, salt, half a pint of cream, three eggs
+beaten with it, and poured on the pudding, cloves, mace, nutmeg,
+salt, and a pome-water, or a pippin or two pared, slic't, and put in
+the bottom of the dish before you bake the pudding.
+
+
+  _To make a French Barley Pudding._
+
+Boil the barley, & put to one quart of barley, a manchet grated,
+then beat a pound of almonds, & strain them with cream, then take
+eight eggs, & but four whites, & beat them with rose-water, season
+it with nutmeg, mace, salt, and marrow, or beef-suet cut small,
+mingle all together, then fill the guts and boil them.
+
+
+  _To make an excellent Pudding._
+
+Take crumbs of white-bread, as much fine flour, the yolks of four
+eggs, but one white, and as much good cream as will temper it as
+thick as you would make pancake batter, then butter the dish, bake
+it, and scrape sugar on it being baked.
+
+
+  _Puddings of Swines Lights._
+
+Parboil the lights, mince them very small with suet, and mix them
+with grated bread, cream, curans, eggs, nutmeg, salt, and
+rose-water, and fill the guts.
+
+
+  _To make an Oatmeal Pudding._
+
+Pick a quart of whole oatmeal, being finly picked and cleansed,
+steep it in warm milk all night, next morning drain it, and boil it
+in three pints of cream; being boil'd and cold put to it six yolks
+of eggs and but three whites, cloves, mace, saffron, salt, dates
+slic't, and sugar, boil it in a napkin, and boil it as the
+bread-pudding, serve it with beaten butter, and stick it with slic't
+dates, and scrape sugar; or you may bake these foresaid materials in
+dish, pye, _&c._
+
+Sometimes add to this pudding raisins of the sun, and all manner of
+sweet herbs, chopped small, being seasoned as before.
+
+
+  _Other Oatmeal Pudding._
+
+Take great oatmeal, pick it and scale it in cream being first put in
+a dish or bason, season it with nutmeg, cinamon, ginger, pepper, and
+currans, bake it in a dish, or boil it in a napkin, being baked or
+boiled, serve it with beaten butter, and scraping sugar.
+
+
+  _Otherways._
+
+Season it with cloves, mace, saffron, salt, and yolks of eggs, and
+but five that have whites, and some cream to steep the groats in,
+boil it in a napkin, or bake it in a dish or pye.
+
+
+  _To make Oatmeal Pudding-pies._
+
+Steep oatmeal in warm milk three or four hours, then strain some
+blood into it of flesh or fish, mix it with cream, and add to it
+suet minced small, sweet herbs chopped fine, as tyme, parsley,
+spinage, succory, endive, strawberry leaves, violet leaves, pepper,
+cloves mace, fat beef-suet, and four eggs; mingle all together, and
+so bake them.
+
+
+  _To make an Oatmeal Pudding boil'd._
+
+Take the biggest oatmeal, mince what herbs you like best and mix
+with it, season it with pepper and salt, tye it strait in a bag, and
+when it is boild, butter it and serve it up.
+
+
+  _Oatmeal Pudding otherwise of fish or flesh blood._
+
+Take a quart of whole oatmeal, steep it in warm milk over night, &
+then drain the groats from it, boil them in a quart or three pints
+of good cream; then the oatmeal being boil'd and cold, have tyme,
+penniroyal, parsley, spinage, savory, endive, marjoram, sorrel,
+succory, and strawberry leaves, of each a little quantity, chop them
+fine, and put them to the oatmeal, with some fennil-seed, pepper,
+cloves, mace, and salt, boil it in a napkin, or bake it in a dish,
+pie, or guts.
+
+Sometimes of the former pudding you may leave out some of the herbs,
+and add these, penniroyal, savory, leeks, a good big onion, sage,
+ginger, nutmeg, pepper, salt, either for fish or flesh days, with
+butter or beef-suet, boil'd or baked in a dish, napkin, or pie.
+
+
+  _To make a baked Pudding._
+
+Take a pint of cream, warm it, and put to it eight dates minced,
+four eggs, marrow, rose-water, nutmegs raced and beaten, mace and
+salt, butter the dish, and put it in; and if you please, lay puff
+paste on it, and scrape sugar on it and in it.
+
+
+  _To make a baked Pudding otherways._
+
+Take a pint and a half of cream, and a pound of butter; set the same
+on fire till the butter be melted, then take three or four eggs,
+season it with nutmeg, rose-water, sugar, and salt, make it as thin
+as pankake batter, butter the dish, and baste it with a garnish of
+paste about it.
+
+
+  _Otherways._
+
+Take a penny loaf, pare it, slice it, and put it into a quart of
+cream with a little rose-water, break it very small, then take four
+ounces of almon-paste, and put in eight eggs beaten, the marrow of
+three or four marrow bones, three or four pippins slic't thin, or
+what way you please; mingle these together with a little
+ambergreese, and butter, then dish and bake it.
+
+
+  _Otherways._
+
+Take a quart of cream, put thereto a pound of beef-suet minced
+small, put it into the cream, and season it with nutmeg, cinamon,
+and rose-water, put to it eight eggs, and but four whites, and two
+grated manchets; mingle them well together, and put them in a
+butter'd dish, bake it, and being baked, scrape on sugar, and
+serve it.
+
+
+  _To make black Puddings._
+
+Take half the oatmeal, pick it, and take the blood while it is warm
+from the hog, strain it and put it in the oatmeal as soon us you
+can, let it stand all night; then take the other part of the
+oatmeal, pick it also, and boil it in milk till it be tender, and
+all the milk consumed, then put it to the blood and stir it well
+together, put in good store of beef or hog suet, and season it with
+good pudding herbs, salt, pepper, and fennil-seed, fill not the guts
+too full, and boil them.
+
+
+  _To make black Puddings otherways._
+
+Take the blood of the hog while it is warm, put in some salt, and
+when it is thorough cold put in the groats or oatmeal well picked;
+let it stand soaking all night, then put in the herbs, which must be
+rosemary, tyme, penniroyal, savory, and fennel, make the blood soft
+with putting in some good cream until the blood look pale; then beat
+four or five eggs, whites and all, and season it with cloves, mace,
+pepper, fennil-seed, and put good store of hogs fat or beef-suet to
+the stuff, cut not the fat too small.
+
+
+  _To make black Puddings an excellent way._
+
+After the hogs Umbles are tender boil'd, take some of the lights
+with the heart, and all the flesh about them, picking from them all
+the sinewy skins, then chop the meat as small as you can, and put to
+it a little of the liver very finely searsed, some grated nutmeg,
+four or five yolks of eggs, a pint of very good cream, two or three
+spoonfuls of sack, sugar, cloves, mace, nutmeg, cinamon,
+caraway-seed, a little rose-water, good store of hogs fat, and some
+salt: roul it in rouls two hours before you go to fill them in the
+guts, and lay the guts in steep in rose-water till you fill them.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION VIII.
+
+  _The rarest Ways of making all manner of Souces and Jellies._
+
+
+  _To souce a Brawn._
+
+Take a fat brawn of two or three years growth, and bone the sides,
+cut off the head close to the ears, and cut five collars of a side,
+bone the hinder leg, or else five collars will not be deep enough,
+cut the collars an inch deeper in the belly, then on the back; for
+when the collars come to boiling, they will shrink more in the belly
+than in the back, make the collars very even when you bind them up,
+not big at one end, & little at the other, but fill them equally,
+and lay them again in a soaking in fair water; before you bind them
+up, let them be well watered the space of two days, and twice a day
+soak & scrape them in warm water, then cast them in cold fair water,
+before you roul them up in collors, put them into white clouts, or
+sow them up with white tape.
+
+Or bone him whole, & cut him cross the flitches, make but four or
+five collars in all, & boil them in cloths, or bind them up with
+white tape, then have your boiler ready, make it boil, and put in
+your collars of the biggest bulk first, a quarter of an hour before
+the other lessor; boil them at the first putting in the space of an
+hour with a quick fire, & keep the boiler continually fil'd up with
+warm clean liquor, scum off the fat clean still as it riseth; after
+an hour let it boil leisurely, and keep it still filled up to the
+brim; being fine and tender boil'd, that you may put a straw thorow
+it, draw your fire, and let your brawn rest till the next morning.
+Then being between hot and cold, take it into molds of deep hoops,
+bind them about with packthred, and being cold, take them out and
+put them into souce drink made of boil'd oatmeal ground or beaten,
+and bran boil'd in fair water; being cold, strain it thorow a
+cullender into the tub or earthen pot, put salt into it, and close
+up the vessel close from the air.
+
+Or you may make other souse-drink of whey and salt beaten together,
+it will make your brawn look more white and better.
+
+
+  _To make Pig Brawn_
+
+Take a white or red Pig, for a spotted one is not so handsome, take
+a good large fat one, and being scalded and drawn bone it whole, but
+first cut off the head and the hinder quarters, (and leave the bone
+in the hinder quarters) the rest being boned cut it into 2 collars
+overwart both the sides, or bone the wole Pig but only the head:
+then wash them in divers-waters, and let it soak in clean water two
+hours, the bloud being well soaked out, take them and dry the
+collars in a clean cloth, and season them in the inside with minced
+lemon-peel and salt, roul them up, & put them into fine clean
+clouts, but first make your collars very equal at both ends, round
+and even, bind them up at the ends and middle hard & close with
+packthred; then let your Pan boil, and put in the collars, boil them
+with water and salt, and keep it filled up with warm water as you do
+the brawn, scum off the fat very clean, and being tender boil'd put
+them in a hoop as deep as the collar, bind it and frame it even,
+being cold put it into your souce drink made of whey and salt, or
+oatmeal boil'd and strained, then put them in a pipkin or little
+barrel, and stop them close from the air.
+
+When you serve it, dish it on a dish and plate, the two collars, two
+quarters and head, or make but two collars of the whole Pig.
+
+
+  _To garnish Brawn or Pig Brawn._
+
+Leach your brawn, and dish it on a plate in a fair clean dish, then
+put a rosemary branch on the top being first dipped in the white of
+an egg well beaten to froth, or wet in water and sprinkled with
+flour, or a sprig of rosemary gilt with gold; the brawn spotted also
+with gold and silver leaves, or let your sprig be of a streight
+sprig of yew tree, or a streight furz bush, and put about the brawn
+stuck round with bay-leaves three ranks round, and spotted with red
+and yellow jelly about the dish sides, also the same jelly and some
+of the brawn leached, jagged, or cut with tin moulds, and carved
+lemons, oranges and barberries, bay-leaves gilt, red beets, pickled
+barberries, pickled gooseberries, or pickled grapes.
+
+
+  _To souce a Pig._
+
+Take a pig being scalded, cut off the head, and part it down the
+back, draw it and bone it, then the sides being well cleansed from
+the blood, and soaked in several clean waters, take the pig and dry
+the sides, season them with nutmeg, ginger, and salt, roul them and
+bind them up in clean clouts as the pig brawn aforesaid, then have
+as much water as will cover it in a boiling pan two inches over and
+two bottles of white-wine over and above; first let the water boil,
+then put in the collars with salt, mace, slic't ginger,
+parsley-roots and fennil-roots scraped and picked; being half boiled
+put in two quarts of white-wine, and when it is boil'd quite, put in
+slices of lemon to it, and the whole peel of a lemon.
+
+
+  _Otherways in Collars._
+
+Season the sides with beaten nutmeg, salt, and ginger, or boil the
+sides whole or not bone them; boil also a piece or breast of veal
+with them, being well joynted and soaked two hours in fair water,
+boil it in half wine and half water, mace, slic't ginger, parsley,
+and fennil-roots, being boil'd leave it in this souce, and put some
+slic't lemon to it, with the whole pieces: when it is cold serve it
+with yellow, red, and white jelly, barberries, slic't lemon, and
+lemon-peel.
+
+Or you may make but one collar of both the sides to the hinder
+quarters, or bone the two sides, and make but two collars of all,
+and save the head only whole, or souce a pig in quarters or halves,
+or make of a good large fat pig but one collar only, and the head
+whole.
+
+Or souce it with two quarts of white wine to a gallon of water, put
+in your wine when your pig is almost boil'd, and put to it four
+maces, a few cloves, two races of slic't ginger, salt, a few
+bay-leaves, whole pepper, some slices of lemon, and lemon-peel;
+before you boil your pig, season the sides or collars with nutmeg,
+salt, cloves, and mace.
+
+
+  _To souce a Pig otherways._
+
+Scald it and cut it in four quarters, bone it, and let it ly in
+water a day and a night, then roul it up (like brawn) with sage
+leaves, lard in thin slices, & some grated bread mix't with the
+juyce of orange, beaten nutmeg, mace, and salt: roul it up in the
+quarters of the pig very hard and binde it up with tape, then boil
+it with fair water, white-wine, large mace, slic't ginger, a little
+lemon-peel, a faggot of sweet herbs, and salt; being boil'd put it
+in an earthen pot to cool in the liquor, and souce there two days,
+then dish it out on plates, or serve it in collars with mustard and
+sugar.
+
+
+  _Otherways._
+
+Season the sides with cloves, mace, and salt, then roul it in
+collars or sides with the bones in it; then take two or 3 gallons of
+water, a pottle of white-wine, and when the liquor boils put in the
+pig, with mace, cloves, slic't ginger, salt, bay-leaves, and whole
+pepper; being half boil'd, put in the wine, _&c._
+
+
+  _Otherways._
+
+Season the collars with chopped sage, beaten nutmeg, pepper, and
+salt.
+
+
+  _To souce or jelly a Pig in the Spanish fashion._
+
+Take a pig being scalded, boned, and chined down the back, then soak
+the collars clean from the blood the space of two hours, dry them in
+a clean cloth, and season the sides with pepper, salt, and minced
+sage; then have two dryed neats-tongues that are boil'd tender and
+cold, that they look fine and red, pare them and slice them from end
+to end the thickness of a half crown piece, lay them on the inside
+of the seasoned pig, one half of the tongue for one side, and the
+other for the other side; then make two collars and bind them up in
+fine white clouts, boil them as you do the soust pigs with wine,
+water, salt, slic't ginger and mace, keep it dry, or in souce drink
+of the pig brawn.
+
+If dry serve it in slices as thick as a trencher cut round the
+collar or slices in jelly, and make jelly of the liquor wherein it
+was boil'd, adding to it juyce of lemon, ising-glass, spices, sugar
+clarified with eggs, and run it through the bag.
+
+
+  _How to divide a Pig into Collars divers ways,
+    either for Pig Brawn, or soust Pig._
+
+1. Cut a large fat Bore-pig into one collar only, bone it whole, and
+not chine it, the head only cut off.
+
+2. Take out the hinder-quarters and buttocks with the bones in them,
+bone all the rest whole, only the head cut off.
+
+3. Take off the hinder quarters and make two collars, bone all the
+rest, only cut off the head & leave it whole.
+
+4. Cut off the head, and chine it through the back, and collar both
+sides at length from end to end.
+
+5. Chine it as before with the bones in, and souce it in quarters.
+
+
+  _To souce a Capon._
+
+Take a good bodied Capon, young, fat, and finely pulled, drawn and
+trussed, lay it in soak two or three hours with a knuckle of veal
+well joynted, and after set them a boiling in a fine deep brass-pan,
+kettle, or large pipkin, in a gallon of fair water; when it boils,
+scum it, and put in four or five blades of mace, two or three races
+of ginger slic't, four fennil-roots, and four parsley-roots, scraped
+and picked, and salt. The Capon being fine and tender boild take it
+up, and put it in other warm liquor or broth, then put to your
+souced broth a quart of white-wine, and boil it to a jelly; then
+take it off, and put it into an earthen pan or large pipkin, put
+your capon to it, with two or three slic't lemons, and cover it
+close, serve it at your pleasure, and garnish it with slices and
+pieces of lemon, barberries, roots, mace, nutmeg, and some of the
+jelly.
+
+Some put to this souc't capon, whole pepper, & a faggot of sweet
+herbs, but that maketh the broth very black.
+
+In that manner you may souce any Land Fowl.
+
+
+  _To souce a Breast of Veal, Side of Lamb, or any Joynt
+    of Mutton, Kid, Fawn, or Venison._
+
+Bone a breast of veal & soak it well from the blood, then wipe it
+dry, and season the side of the breast with beaten nutmeg, ginger,
+some sweet herbs minced small, whole coriander-seed, minced
+lemon-peel, and salt, and lay some broad slices of sweet lard over
+the seasoning, then roul it into a collar, and bind it up in a white
+clean cloth, put it into boiling liquor, scum it well, and then put
+in slic't ginger, slic't nutmeg, salt, fennil, and parsley-roots,
+being almost boild, put in a quart of white-wine, and when it is
+quite boild take it off, and put in slices of lemon, the peel of two
+lemons whole, and a douzen bay leaves, boil it close covered to make
+the veal look white.
+
+Thus you may do a breast of mutton, either roul'd, or with the bones
+in, and season them with nutmeg, pepper & salt, roul them, & bake
+them in a pot with wine and water, any Sea or Land fowl, being
+stuffed or farsed; and filled up with butter afterwards, and served
+dry, or lard the Fowls, bone and roul them.
+
+
+  _To souce a Leg of Veal._
+
+Take a leg of veal, bone it and lard it, but first season the lard
+with pepper, cloves, & mace, lard it with great lard as big as your
+little finger, season the veal also with the same seasoning & some
+salt with it; lard it very thick then have all manner of sweet herbs
+minc't and strew'd on it, roul it like a collar of brawn, and boil
+it or stew it in the oven in a pipkin, with water, salt, and
+white-wine, serve it in a collar cold, whole or in slices, or put
+away the liquor, and fill it up with butter, or bake it with butter
+in a roul, jelly it, and mix some of the broth with almond milk, and
+jellies in slices of two collars, when you serve it.
+
+
+  _Otherways._
+
+Stuff or farse a leg of veal; with sweet herbs minc't, beef-suet,
+pepper, nutmeg, and salt, collar it, and boil or bake it; being
+cold, either serve it dry in a collar, or in slices, or in a whole
+collar with gallendines of divers sorts, or in thin slices with oyl
+and vinegar.
+
+Thus you may dress any meat, venison, or Fowls.
+
+
+  _To souce Bullocks Cheeks, a Flank, Brisket, or Rand of Beef,_ &c.
+
+Take a bullocks cheek or flank of beef and lay it in peter salt four
+days, then roul it as even as you can, that the collar be not bigger
+in one place than in another boil it in water and salt, or amongst
+other beef, boil it very tender in a cloth as you do brawn, and
+being tender boil'd take it up, and put it into a hoop to fashion it
+upright and round, then keep it dry, and take it out of the clout,
+and serve it whole with mustard and sugar, or some gallendines. If
+lean, lard it with groat Lard.
+
+
+  _To collar a Surloin, Flank, Brisket, Rand, or Fore-Rib of Beef._
+
+Take the flank of beef, take out the sinewy & most of the fat, put
+it in pickle with as much water as will cover it, and put a handful
+of peter-salt to it, let it steep three days and not sift it, then
+take it out and hang it a draining the air, wipe it dry, then have a
+good handful of red sage, some tops of rosemary, savory, marjoram,
+tyme, but twice as much sage, mince them very small, then take
+quarter of an ounce of mace, and half as many cloves with a little
+ginger, and half an ounce of pepper, and likewise half an ounce of
+peter-salt; mingle them together, then take your beef, splat it, and
+lay it even that it may roul up handsomely in a collar; then take
+your seasoning of herbs and spices, and strow it all over, roul it
+up close, and bind it fast with packthred, put it into an earthen
+pipkin or pot, and put a pint of claret wine to it, an onion and two
+or three cloves of garlick, close it up with a piece of course
+paste, and bake it in a bakers oven, it will ask six hours soaking.
+
+
+  _To souce a Collar of Veal in the same manner,
+    or Venison, Pork, or Mutton._
+
+Take out the bones, and put them in steep in the picle with
+peter-salt, as was aforesaid, steep them three days, and hang them
+in the air one day, lard them (or not lard them) with good big lard,
+and season the lard with nutmeg, pepper, and herbs, as is aforesaid
+in the collar of beef, strow it over with the herbs, and spices,
+being mingled together, and roul up the collar, bind it fast, and
+bake it tender in a pot, being stopped close, and keep it for your
+use to serve either in slices or in the whole collar, garnish it
+with bays and rosemary.
+
+
+  _To make a Jelly for any kind of souc't Meats, Dishes,
+    or other Works of that nature._
+
+Take six pair of calves feet, scald them and take away the fat
+betwixt the claws, & also the long shank-bones, lay them in soak in
+fair water 3 or 4 hours, and boil them in two gallons of fair
+spring-water, to three quarts of stock; being boild strain it
+through a strainer, & when the broth is cold, take it from the
+grounds, & divide it into three pipkins for three several colours,
+to every pipkin a quart of white-wine, and put saffron in one,
+cutchenele in another, and put a race of ginger, two blades of mace,
+and a nutmeg to each pipkin, and cinamon to two of the pipkins, the
+spices being first slic't, then set your pipkins on the fire, and
+melt the jelly; then have a pound and a half of sugar for each
+pipkin: but first take your fine sugar being beaten, and put in a
+long dish or tray, and put to it whites of eighteen eggs, and beat
+them well together with your rouling pin, and divide it into three
+parts, put each part equally into the several pipkins, and stir it
+well together; the broth being almost cold, then set them on a
+charcoal fire and let them stew leisurely, when they begin to boil
+over, take them off, let it cool a little, run them through the bags
+once or twice and keep it for your use.
+
+For variety sometimes in place of wine, you may use grapes stamped
+and strained, wood-sorrel, juyce of lemons, or juyce of oranges.
+
+
+  _To jelly Hogs or Porkers Feet, Ears, or Snouts._
+
+Take twelve feet, six ears, & six snouts or noses, being finely
+scalded, & lay them in soak twenty four hours, shift & scrape them
+very white, then boil them in a fair clean scoured brass pot or
+pipkin in three gallons of liquor, five quarts of water, three of
+wine-vinegar, or verjuyce, and four of white-wine, boil them from
+three gallons to four quarts waste, being scum'd, put in an ounce of
+pepper whole, an ounce of nutmegs in quarters, an ounce of ginger
+slic't, and an ounce of cinamon, boil them together, as is
+abovesaid, to four quarts.
+
+Then take up the meat, and let them cool, divide them into dishes, &
+run it over with the broth or jelly being a little first setled,
+take the clearest, & being cold put juice or orange over all, serve
+it with bay-leaves about the dish.
+
+
+  _To make a Crystal Jelly._
+
+Take three pair of calves feet, and scald off the hair very clean,
+knock off the claws, and take out the great bones & fat, & cast them
+into fair water, shift them three or four times in a day and a
+night, then boil them next morning in a glazed pipkin or clean pot,
+with six quarts of fair spring water, boil it and scum it clean,
+boil away three quarts or more; then strain it into a clean earthen
+pan or bason, & let it be cold: then prepare the dross from the
+bottom, and take the fat of the top clean, put it in a large pipkin
+of six quarts, and put into it two quarts of old clear white-wine,
+the juyce of four lemons, three blades of mace, and two races of
+ginger slic't; then melt or dissolve it again into broth, and let it
+cool. Then have four pound of hard sugar fine beaten, and mix it
+with twelve whites of eggs in a great dish with your rouling pin,
+and put it into your pipkin to your jelly, stir it together with a
+grain of musk and ambergriese, put it in a fine linnen clout bound
+up, and a quarter of a pint of damask rose-water, set it a stewing
+on a soft charcoal fire, before it boils put in a little ising
+glass, and being boil'd up, take it, and let it cool a little, and
+run it.
+
+
+  _Other Jelly for service of several colours._
+
+Take four pair of calves feet, a knuckle of veal, a good fleshie
+capon, and prepare these things as is said in the crystal jelly:
+boil them in three gallons of fair water, till six quarts be wasted,
+then strain it in an earthen pan, let it cool, and being cold pare
+the bottom, and take off the fat on the top also; then dissolve it
+again into broth, and divide it into 4 equal parts, put it into four
+several pipkins, as will contain five pints a piece each pipkin, put
+a little saffron into one of them, into another cutchenele beaten
+with allum, into another turnsole, and the other his own natural
+white; also to every pipkin a quart of white-wine, and the juyce of
+two lemons. Then also to the white jelly one race of ginger pare'd
+and slic't & three blades of large mace, to the red jelly 2 nutmegs,
+as much in quantity of cinamon as nutmegs, also as much ginger; to
+the turnsole put also the same quantity, with a few whole cloves;
+then to the amber or yellow color, the same spices and quantity.
+Then have eighteen whites of eggs, & beat them with six pound of
+double refined sugar, beaten small and stirred together in a great
+tray or bason with a rouling pin divide it into four parts in the
+four pipkins & stir it to your jelly broth, spice, & wine, being
+well mixed together with a little musk & ambergriese. Then have new
+bags, wash them first in warm water, and then in cold, wring them
+dry, and being ready strung with packthread on sticks, hang them on
+a spit by the fire from any dust, and set new earthen pans under
+them being well seasoned with boiling liquor.
+
+Then again set on your jelly on a fine charcoal fire, and let it
+stew softly the space of almost an hour, then make it boil up a
+little, and take it off, being somewhat cold run it through the bag
+twice or thrice, or but once if it be very clear; and into the bags
+of colors put in a sprig of rosemary, keep it for your use in those
+pans, dish it as you see good, or cast it into what mould you
+please; as for example these.
+
+  _Scollop shells, Cockle shells, Egg shells, half Lemon,
+  or Lemon-peel, Wilks, or Winkle shells, Muscle shells,
+  or moulded out of a butter-squirt._
+
+Or serve it on a great dish and plate, one quarter of white, another
+of red, another of yellow, the fourth of another colour, & about the
+sides of the dish oranges in quarters of jelly, in the middle whole
+lemon full of jelly finely carved, or cast out of a wooden or tin
+mould, or run into little round glasses four or five in a dish, on
+silver trencher plates, or glass trencher plates.
+
+
+  _The quantities for a quart of Jelly Broth
+    for the true making of it._
+
+A quart of white-wine, a pound and a half of sugar, eggs, two
+nutmegs, or mace, two races of ginger, as much cinamon, two grains
+of musk and ambergriese, calves feet, or a knuckle of veal.
+
+Sometimes for variety, in place of wine, use grape-verjuyce; if
+juyce of grapes a quart, juyce of lemons a pint, juyce of oranges a
+quart, juyce of wood-sorrel a quart, and juyce of quinces a quart.
+
+
+  _How to prepare to make a good Stock for Jellies of all sorts,
+    and the meats most proper for them, both for service
+    and sick-folks; also the quantities belonging
+    to a quart of Jellie._
+
+  _For the stock for service._
+
+Two pair of calves feet finely cleansed, the fat and great bones
+taken out and parted in halves; being well soaked in fair water
+twenty four hours, and often shifted, boil them in a brass pot or
+pipkin close covered, in the quantity of a gallon of water, boil
+them to three pints, then strain the broth through a clean strong
+canvas into an earthen pan or bason; when it is cold take off the
+top, and pare off the dregs from the bottom. Put it in a clean well
+glazed pipkin of two quarts, with a quart of white-wine, a quarter
+of a pint of cinamon-water, as much of ginger-water, & as much of
+nutmeg-water, or these spices sliced. Then have two pound of double
+refined sugar beaten with eggs, in a deep dish or bason, your jelly
+being new melted, put in the eggs with sugar, stir all the foresaid
+materials together, and set it astewing on a soft charcoal fire the
+space of half an hour or more, being well digested and clear run.
+
+Take out the bone and fat of any meat for jellies, for it doth but
+stain the stock, and is the cause that it will never be white nor
+very clear.
+
+
+  _Meats proper for Jelly for service or sick folks._
+
+  1.  Three pair of calves feet.
+  2.  Three pair of calves feet, a knuckle of veal,
+        and a fine well fleshed capon.
+  3.  One pair of calves feet, a well fleshed capon,
+        and half a pound of harts-horn of ising-glass.
+  4.  An old cock and a knuckle of veal.
+  5.  Harts horn jelly only, or with a poultrey.
+  6.  Good bodied capons.
+  7.  Ising-glass only, or with a cock or capon.
+  8.  Jelly of hogs feet, ears, and snouts.
+  9.  Sheeps feet, lambs feet, and calves feet.
+
+
+  _Neats feet for a Jelly for a Neats-Tongue._
+
+Being fresh and tender boil'd and cold, lard it with candied cittern
+candied orange, lemon, or quinces, run it over with jelly, and some
+preserved barberries or cherries.
+
+
+  _To make a Jelly as white as snow of Jorden-Almonds._
+
+Take a pound of almonds, steep them in cold water till they will
+blanch, which will be in six hours; being blanched into cold water,
+beat them with a quart of rose water: then have a decoction of half
+a pound of ising-glass, boil'd with a gallon of fair spring-water,
+or else half wine, boil it till half be wasted, then let it cool,
+strain it, and mingle it with your almonds, and strain with them a
+pound of double refined sugar, the juyce of two lemons, and cast it
+into egg shells; put saffron to some of it, and make some of it
+blue, some of it green, and some yellow; cast some into oranges, and
+some into lemon rindes candied: mix part of it with some almond
+paste colored; and some with cheese-curds; serve of divers of these
+colours on a great dish and plate.
+
+
+  _To make other white Jelly._
+
+Boil two capons being cleansed, the fat and lungs taken out, truss
+them and soak them well in clean water three of four hours; then
+boil them in a pipkin, or pot of two gallons or less, put to them a
+gallon or five quarts of white wine, scum them, and boil them to a
+jelly, next strain the broth from the grounds and blow off the fat
+clean; then take a quart of sweet cream, a quart of the jelly broth,
+a pound and half of refined sugar, and a quarter of a pint of rose
+water, mingle them all together, and give them a warm on the fire
+with half an ounce of fine searsed ginger; then set it a cooling,
+dish it, or cast it in lemon or orange-peels, or in any fashion of
+the other jellies, in moulds or glasses, or turn it into colours;
+for sick folks in place of cream use stamped almonds.
+
+
+  _To make Jellies for sauces, made dishes, and other works._
+
+Take six pair of calves feet, scald them and take away the fat
+between the claws, as also the great long shank bones, and lay them
+in water four or five hours; then boil them in two gallons of fair
+spring water, scum them clean and boil them from two gallons to
+three quarts, then strain it through a strong canvas, and let the
+broth cool; being cold cleanse it from the grounds, pare off the top
+and melt it, then put to it in a good large pipkin, three quarts of
+white-wine, three races of ginger slic't, some six blades of mace,
+a quarter of an ounce of cinamon, a grain of musk, and eighteen
+whites of eggs beaten with four pound of sugar, mingle them with the
+rest in the pipkin, and the juyce of three lemons, set all on the
+fire, and let it stew leisurely; then have your bag ready washed,
+and when your pipkin boils up, run it, _&c._
+
+
+  _Harts horn Jelly._
+
+Take half a pound of harts-horn, boil it in fair spring water
+leisurely, close covered, and in a well glazed pipkin that will
+contain a gallon, boil it till a spoonful will stand stiff being
+cold, then strain it through a fine thick canvas or fine boultering,
+and put it again into another lesser pipkin, with the juyce of eight
+or nine good large lemons, a pound and half of double refined sugar,
+and boil it again a little while, then put it in a gally pot, or
+small glasses, or cast it into moulds, or any fashions of the other
+jellies. It is held by the Physicians for a special Cordial.
+
+Or take half a pound of harts-horn grated, and a good capon being
+finely cleansed and soaked from the blood, and the fat taken off,
+truss it, and boil it in a pot or pipkin with the harts-horn, in
+fair spring water, the same things as the former, _&c._
+
+
+  _To make another excellent Jelly of Harts horn and Ising-glass
+    for a Consumption._
+
+Take half a pound of ising-glass, half a pound of harts-horn, half a
+pound of slic't dates, a pound of beaten sugar, half a pound of
+slic't figs, a pound of slic't prunes half an ounce of cinamon, half
+an ounce of ginger, a quarter of an ounce of mace, a quarter of an
+ounce of cloves, half an ounce of nutmegs, and a little red sanders,
+slice your spices, and also a little stick of liquorish and put in
+your cinamon whole.
+
+
+  _To make a Jelly for weakness in the back._
+
+Take two ounces of harts-horn, and a wine quart of spring-water, put
+it into a pipkin, and boil it over a soft fire till it be one half
+consumed, then take it off the fire, and let it stand a quarter of
+an hour, and strain it through a fine holland cloth, crushing the
+harts-horn gently with a spoon: then put to it the juyce of a lemon,
+two spoonfulls of red rose-water, half a spoonful of cinamon-water,
+four or five ounces of fine sugar, or make it sweet according to the
+parties taste; then put it out into little glasses or pipkins, and
+let it stand twenty four hours, then you may take of it in the
+morning, or at four of the clock in the afternoon, what quantity you
+please. To put two or three spoonfuls of it into broth is very good.
+
+
+  _To make another dish of meat called a Press, for service._
+
+Do in this as you may see in the jelly of the porker, before spoken
+of; take the feet, ears, snouts, and cheeks, being finely and tender
+boil'd to a jelly with spices, and the same liquor as is said in the
+Porker; then take out the bones and make a lay of it like a square
+brick, season it with coriander or fennil-seed, and bind it up like
+a square brick in a strong canvas with packthred, press it till it
+be cold, and serve it in slices with bay-leaves, or run it over with
+jellies.
+
+
+  _To make a Sausage for Jelly._
+
+Boil or roast a capon, mince and stamp it with some almond paste,
+then have a fine dried neats-tongue, one that looks fine and red
+ready boil'd, cut it into little pieces, square like dice, half an
+inch long, and as much of interlarded bacon cut into the same form
+ready boil'd and cold, some preserved quinces and barberries, sugar,
+and cinamon, mingle all together with some scraped ising-glass
+amongst it warm; roul it up in a sausage, knit it up at the ends,
+and sow the sides; then let it cool, slice it, and serve it in a
+jelly in a dish in thin slices, and run jelly over it, let it cool
+and lay on more, that cool, run more, and thus do till the dish be
+full; when you serve it, garnish the dish with jelly and preserved
+barberries, and run over all with juyce of lemon.
+
+
+  _To make Leach a most excellent way in the French Fashion._
+
+Take a quart of sweet cream, twelve spoonfuls of rose-water, four
+grains of musk dissolved in rose-water, and four or five blades of
+large mace boil'd with half a pound of ising-glass, being steeped
+and washed clean, and put to it half a pound of sugar, and being
+boil'd to a jelly, run it through your jelly bag into a dish, and
+being cold slice it into chequer-work, and serve it on a plate or
+glasses, and sometimes without sugar in it, _&c._
+
+
+  _To make the best Almond Leach._
+
+Take an ounce of ising-glass, and lay it two hours in water, shift
+it, and boil it in fair water, let it cool; then take two pound of
+almonds, lay them in the water till they will blanch, then stamp
+them and put to them a pint of milk, strain them, and put in large
+mace and slic't ginger, boil them till it taste well of the spice,
+then put in your digested ising-glass, sugar, and a little
+rose-water, run it through a strainer, and put it into dishes.
+
+Some you may colour with saffron, turnsole, or green wheat, and
+blew-bottles for blew.
+
+
+  _To keep Sparagus all the year._
+
+Parboil them very little, and put them into clarified butter, cover
+them with it, the butter being cold, cover them with a leather, and
+about a month after refresh the butter, melt it, and put it on them
+again, then set them under ground being covered with a leather.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION IX.
+
+  _The best way of making all manner of baked Meats._
+
+
+  _To make a Bisk or Batalia Pie._
+
+Take six peeping Pigeons, and as many peeping small chickens, truss
+them to bake; then have six oxe pallets well boil'd and blancht, and
+cut in little pieces; then take six lamb-stones, and as many good
+veal sweet-breads cut in halves and parboil'd, twenty cocks-combs
+boil'd and blanch'd, the bottoms of four artichocks boiled and
+blanched, a quart of great oysters parboil'd and bearded, also the
+marrow of four bones seasoned with pepper, nutmeg, mace, and salt;
+fill the pye with the meat, and mingle some pistaches amongst it,
+cock-stones, knots, or yolks of hard eggs, and some butter, close it
+up and bake it (an hour and half will bake it) but before you set it
+in the oven, put into it a little fair water: Being baked pour out
+the butter, and liquor it with gravy, butter beaten up thick, slic't
+lemon, and serve it up.
+
+Or you may bake this bisk in a patty-pan or dish.
+
+Sometimes use sparagus and interlarded bacon.
+
+For the paste of this dish, take three quarts of flour, and three
+quarters of a pound of butter, boil the butter in fair water, and
+make up the paste hot and quick.
+
+Otherways in the summer time, make the paste of cold butter; to
+three quarts of flour take a pound and a half of butter, and work it
+dry into the flour, with the yolks of four eggs and one white, then
+put a little water to it, and make it up into a stiff paste.
+
+
+  _To bake Chickens or Pigeons._
+
+Take either six pigeon peepers or six chicken peepers, if big cut
+them in quarters, then take three sweet-breads of veal slic't very
+thin, three sheeps tongues boil'd tender, blanched and slic't, with
+as much veal, as much mutton, six larks, twelve cocks combs, a pint
+of great oysters parboild and bearded, calves udder cut in pieces,
+and three marrow bones, season these foresaid materials with pepper,
+salt, and nutmeg, then fill them in pies of the form as you see, and
+put on the top some chesnuts, marrow, large mace, grapes, or
+gooseberries; then have a little piece of veal and mince it with as
+much marrow, some grated bread, yolks of eggs, minced dates, salt,
+nutmeg, and some sweet marjoram, work up all with a little cream,
+make it up in little balls or rouls, put them in the pie, and put in
+a little mutton-gravy, some artichock bottoms, or the tops of boild
+sparagus, and a little butter; close up the pie and bake it, being
+baked liquor it with juyce of oranges, one lemon, and some claret
+wine, shake it well together, and so serve it.
+
+
+  _To Make a Chicken Pie otherways._
+
+Take and truss them to bake, then season them lightly with pepper,
+salt, and nutmeg; lay them in the pie, and lay on them some dates in
+halves, with the marrow of three marrow-bones, some large mace,
+a quarter of a pound of eringo roots, some grapes or barberries, and
+some butter, close it up, and put it in the oven; being half baked,
+liquor it with a pound of good butter; a quarter of a pint of
+grape-verjuyce, and a quartern of refined sugar, ice it and serve
+it up.
+
+Otherways you may use the giblets, and put in some pistaches, but
+keep the former order as aforesaid for change.
+
+Liquor it with caudle made of a pint of white-wine or verjuyce, the
+yolks of five or six eggs, suger, and a quarter of a pound of good
+sweet butter; fill the pye, and shake this liquor well in it, with
+the slices of a lemon. Or you may make the caudle green with the
+juyce of spinage; ice these pies, or scrape sugar on them.
+
+Otherways for the liquoring or garnishing of these Pies, for variety
+you may put in them boil'd skirrets, bottom of artichocks boil'd, or
+boil'd cabbidge lettice.
+
+Sometimes sweet herbs, whole yolks of hard eggs, interlarded bacon
+in very thin slices, and a whole onion; being baked, liquor it with
+white-wine, butter, and the juyce of two oranges.
+
+Or garnish them with barberries, grapes, or gooseberries, red or
+white currans, and some sweet herbs chopped small, boil'd in gravy;
+and beat up thick with butter.
+
+Otherways liquor it with white-wine, butter, sugar, some sweet
+marjoram, and yolks of eggs strained.
+
+Or bake them with candied lettice stalks, potatoes, boil'd and
+blanch'd, marrow, dates, and large mace; being baked cut up the pye,
+and lay on the chickens, slic't lemon, then liquor the pye with
+white-wine, butter, and sugar, and serve it up hot.
+
+You may bake any of the foresaid in a patty-pan or dish, or bake
+them in cold butter paste.
+
+
+  _To bake Turkey, Chicken, Pea-Chicken, Pheasant-Pouts,
+    Heath Pouts, Caponets, or Partridge for to be eaten cold._
+
+Take a turkey-chicken, bone it, and lard it with pretty big lard,
+a pound and half will serve, then season it with an ounce of pepper,
+an ounce of nutmegs, and two ounces of salt, lay some butter in the
+bottom of the pye, then lay on the fowl, and put in it six or eight
+whole cloves, then put on all the seasoning with good store of
+butter, close it up, and baste it over with eggs, bake it, and being
+baked fill it up with clarified butter.
+
+Thus you may bake them for to be eaten hot, giving them but half the
+seasoning, and liquor it with gravy and juyce of orange.
+
+Bake this pye in fine paste; for more variety you may make a
+stuffing for it as followeth; mince some beef-suet and a little veal
+very fine, some sweet herbs, grated nutmeg, pepper, salt, two or
+three raw yolks of eggs, some boil'd skirrets or pieces of
+artichocks, grapes, or gooseberries, _&c._
+
+
+  _To bake Pigeons wild or tame, Stock-Doves, Turtle-Doves,
+    Quails, Rails, &c. to be eaten cold._
+
+Take six pigeons, pull, truss, and draw them, wash and wipe them
+dry, and season them with nutmeg, pepper, and salt, the quantity of
+two ounces of the foresaid spices, and as much of the one as the
+other, then lay some butter in the bottom of the pye, lay on the
+pigeons, and put all the seasoning on them in the pye, put butter to
+it, close it up and bake it, being baked and cold, fill it up with
+clarified butter.
+
+Make the paste of a pottle of fine flour, and a quarter of a pound
+of butter boil'd in fair water made up quick and stiff.
+
+If you will bake them to be eaten hot, leave out half the seasoning:
+Bake them in dish, pie, or patty-pan, and make cold paste of a
+pottle of flour, six yolks of raw eggs, and a pound of butter, work
+into the flour dry, and being well wrought into it, make it up stiff
+with a little fair water.
+
+Being baked to be eaten hot, put it into yolks of hard eggs,
+sweet-breads, lamb-stones, sparagus, or bottoms of artichocks,
+chesnuts, grapes, or gooseberries.
+
+Sometimes for variety make a lear of butter, verjuyce, sugar, some
+sweet marjoram chopped and boil'd up in the liquor, put them in the
+pye when you serve it up, and dissolve the yolk of an egg into it;
+then cut up the pye or dish, and put on it some slic't lemon, shake
+it well together, and serve it up hot.
+
+In this mode or fashion you bake larks, black-birds, thrushes,
+veldifers, sparrows, or wheat-ears.
+
+
+  _To bake all manner of Land Fowl, as Turkey, Bustard, Peacock,
+    Crane, &c. to be eaten cold._
+
+Take a turkey and bone it, parboil and lard it thick with great lard
+as big as your little finger, then season it with 2 ounces of beaten
+pepper, two ounces of beaten nutmeg, and three ounces of salt,
+season the fowl, and lay it in a pie fit for it, put first butter in
+the bottom, with some ten whole cloves, then lay on the turkey, and
+the rest of the seasoning on it, lay on good store of butter, then
+close it up and baste it either with saffron water, or three or four
+eggs beaten together with their yolks; bake it, and being baked and
+cold, liquor it with clarified butter, _&c._
+
+
+  _To bake all manner of Sea-Fowl, as Swan, Whopper,
+    to be eaten cold._
+
+Take a swan, bone, parboil and lard it with great lard, season the
+lard with nutmeg and pepper only, then take two ounces of pepper,
+three of nutmeg, and four of salt, season the fowl, and lay it in
+the pie, with good store of butter, strew a few whole cloves on the
+rest of the seasoning, lay on large sheets of lard over it, and good
+store of butter; then close it up in rye-paste or meal course
+boulted, and made up with boiling liquor, and make it up stiff: or
+you may bake them to eat hot, only giving them half the seasoning.
+
+In place of baking any of these fowls in pyes, you may bake them in
+earthen pans or pots, for to be preserved cold, they will keep
+longer.
+
+In the same manner you may bake all sorts of wild geese, tame geese,
+bran geese, muscovia ducks, gulls, shovellers, herns, bitterns,
+curlews, heath-cocks, teels, olines, ruffs, brewes, pewits, mewes,
+sea-pies, dap chickens, strents, dotterils, knots, gravelins,
+oxe-eys, red shanks, _&c._
+
+In baking of these fowls to be eaten hot, for the garnish put in a
+big onion, gooseberries, or grapes in the pye, and sometimes capers
+or oysters, and liquor it with gravy, claret, and butter.
+
+
+  _To dress a Turkey in the French mode, to eat cold,
+    called a la doode._
+
+Take a turkey and bone it, or not bone it, but boning is the best
+way, and lard it with good big lard as big as your little finger and
+season it with pepper, cloves, and mace, nutmegs, and put a piece of
+interlarded bacon in the belly with some rosemary and bayes, whole
+pepper, cloves and mace, and sew it up in a clean cloth, and lay it
+in steep all night in white-wine, next morning close it up with a
+sheet of course paste in a pan or pipkin, and bake it with the same
+liquor it was steept in; it will ask four hours baking, or you may
+boil the liquor; then being baked and cold, serve it on a pie-plate,
+and stick it with rosemary and bays, and serve it up with mustard
+and sugar in saucers, and lay the fowl on a napkin folded square,
+and the turkey laid corner-ways.
+
+Thus any large fowl or other meat, as a leg of mutton, and the like.
+
+
+Meats proper for a stofado may be any large fowl, as,
+
+  _Turkey, Swan, Goose, Bustard, Crane, Whopper, wild Geese,
+  Brand Geese, Hearn, Shoveler, or Bittern, and many more; as also
+  Venison, Red Deer, Fallow Deer, Legs of Mutton, Breasts of Veal
+  boned and larded, Kid or Fawn, Pig, Pork, Neats-tongues, and Udders,
+  or any Meat, a Turkey, Lard one pound, Pepper one ounce, Nutmegs,
+  Ginger, Mace, Cloves, Wine a quart, Vinegar half a pint, a quart
+  of great Oysters, Puddings, Sausages, two Lemons, two Cloves of
+  Garlick._
+
+
+  _A Stofado._
+
+Take two turkeys, & bone them and lard them with great lard as big
+as your finger, being first seasoned with pepper, & nutmegs, & being
+larded, lay it in steep in an earthen pan or pipkin in a quart of
+white-wine, & half as much wine-vinegar, some twenty whole cloves,
+half an ounce of mace, an ounce of beaten pepper, three races of
+slic't ginger, half a handful of salt, half an ounce of slic't
+nutmegs, and a ladleful of good mutton broth, & close up the pot
+with a sheet of coarse paste, and bake it; it will ask four hours
+baking; then have a fine clean large dish, with a six penny French
+bread slic't in large slices, and then lay them in the bottom of a
+dish, and steep them with some good strong mutton broth, and the
+same broth that it was baked in, and some roast mutton gravy, and
+dish the fowl, garnish it with the spices and some sausages, and
+some kind of good puddings, and marrow and carved lemons slic't, and
+lemon-peels.
+
+
+  _To bake any kind of Heads, and first of the Oxe or
+    Bullocks Cheeks to be eaten hot or cold._
+
+Being first cleansed from the slime and filth, cut them in pieces,
+take out the bones, and season them with pepper, salt, and nutmeg,
+then put them in a pye with a few whole cloves, a little seasoning,
+slices of bacon, and butter over all; bake them very tender, and
+liquor them with butter and claret wine.
+
+Or boil your chickens, take out the bones and make a pasty with some
+minced meat, and a caul of mutton under it, on the top spices and
+butter, close it up in good crust, and make your pies according to
+these forms.
+
+
+  _Otherways._
+
+Bone and lard them with lard as big as your little finger seasoned
+with pepper, salt, and nutmeg, and laid into the pye or pasty, with
+slices of interlarded bacon, and a clove or two, close it up, and
+bake it with some butter; make your pye or pasty of good fine crust
+according to these forms. Being baked fill it up with good sweet
+butter.
+
+
+  _Otherways._
+
+You may make a pudding of some grated bread, minced veal, beef-suet,
+some minced sweet herbs, a minced onion, eggs, cream, nutmeg,
+pepper, and salt, and lay it on the top of your meat in the pye, and
+some butter, close it up and bake it.
+
+
+  _Otherways._
+
+Take a calves head, soak it well and take out the brains, boil the
+head and take out the bones, being cold stuff it with sweet herbs
+and hard eggs chopped small, minced bacon, and a raw egg or two,
+nutmeg, pepper, and salt; and lay in the bottom of the pye minced
+veal raw, and bacon; then lay the cheeks on it in the pye, and
+slices of bacon on that, then spices, butter, and grapes or lemon,
+close it up, bake it, and liquor it with butter only.
+
+
+  _Otherways._
+
+Boil it and take out the bones, cleanse it, and season it with
+pepper, salt, and nutmeg, put some minced veal or suet in the bottom
+of the pye, then lay on the cheeks, and on them a pudding made of
+minced veal raw and suet, currans, grated bread or parmisan, eggs,
+saffron, nutmeg, pepper, and salt, put it on the head in the pye,
+with some thin slices of interlarded bacon, thin slices also of veal
+and butter, close it up, and make it according to these forms, being
+baked, liquor it with butter only.
+
+
+  _To bake a Calves Chaldron._
+
+Boil it tender, and being cold mince it, and season it with nutmeg,
+pepper, cinamon, ginger, salt, caraway seeds, verjuyce, or grapes,
+some currans, sugar, rose-water and dates stir them all together and
+fill your pye, bake it, and being baked ice it.
+
+
+  _Minced Pies of Calves Chaldrons, or Muggets._
+
+Boil it tender, and being cold mince it small, then put to it bits
+of lard cut like dice, or interlarded bacon, some yolks of hard eggs
+cut like dice also, some bits of veal and mutton cut also in the
+same bigness, as also lamb, some gooseberries, grapes or barberries,
+and season it with nutmeg, pepper, and salt, fill your pye, and lay
+on it some thin slices of interlarded bacon, and butter; close it
+up, and bake it, liquor it with white-wine beaten with butter.
+
+
+  _To bake a Calves Chaldron or Muggets in a Pye or little Pasties,
+    or make a Pudding of it, adding two or three Eggs._
+
+Being half boil'd, mince it small, with half a pound of beef-suet,
+and season it with beaten cloves and mace, nutmegs, a little onion
+and minced lemon peel, and put to it the juyce of an orange, and mix
+all together. Then make a piece of puff-paste and bake it in a dish
+as other Florentines, and close it up with the other half of the
+paste, and being baked put into it the juyce of two or three
+oranges, and stir the meat with the orange juyce well together and
+serve it, _&c._
+
+
+  _To bake a Pig to be eaten cold called a Maremaid Pye._
+
+Take a Pig, flay it and quarter it, then bone it, take also a good
+Eel flayed, speated, boned, and seasoned with pepper, salt, and
+nutmeg, then lay a quarter of your pig in a round pie; and part of
+the Eel on that quarter, then lay another quarter on the other and
+then more eel, and thus keep the order till your pie be full, then
+lay a few whole cloves, slices of bacon, and butter, and close it
+up, bake it in good fine paste, being baked and cold, fill it up
+with good sweet butter.
+
+
+  _Otherways._
+
+Scald it, and bone it being first cleansed, dry the sides in a clean
+cloth, and season them with beaten nutmeg, pepper, salt, and chopped
+sage; then have two neats-tongues dryed, well boild, and cold, slice
+them out all the length, as thick as a half crown, and lay a quarter
+of your pig in a square or round pie, and slices of the tongue on
+it, then another quarter of a pig and more tongue, thus do four
+times double; and lay over all slices of bacon, a few cloves,
+butter, and a bay-leafe or two; then bake it, and being baked, fill
+it up with good sweet butter. Make your paste white of butter and
+flower.
+
+
+  _Otherways._
+
+Take a pig being scalded, flayed, and quartered, season it with
+beaten nutmeg, pepper, salt, cloves, and mace, lay it in your pie
+with some chopped sweet herbs, hard eggs, currans, (or none) put
+your herbs between every lay, with some gooseberries, grapes, or
+barberries, and lay on the top slices of interlarded bacon and
+butter, close it up, and bake it in good fine crust, being baked,
+liquor it with butter, verjuyce, and sugar. If to be eaten cold,
+with butter only.
+
+
+  _Otherways to be eaten hot._
+
+Cut it in pieces, and make a pudding of grated bread, cream, suet,
+nutmeg, eggs, and dates, make it into balls, and stick them with
+slic't almonds; then lay the pig in the pye, and balls on it, with
+dates, potato, large mace, lemon, and butter; being baked liquor it.
+
+
+  _To bake four Hares in a Pie._
+
+Bone them and lard them with great lard, being first seasoned with
+nutmeg, and pepper, then take four ounces of pepper, four ounces of
+nutmegs, and eight ounces of salt, mix them together, season them,
+and make a round or square pye of course boulted rye and meal; then
+the pie being made put some butter in the bottom of it, and lay on
+the hares one upon another; then put upon it a few whole cloves,
+a sheet of lard over it, and good store of butter, close it up and
+bake it, being first basted over with eggs beaten together, or
+saffron; when it is baked liquor them with clarified butter.
+
+Or bake them in white paste or pasty, if to be eaten hot, leave out
+half the seasoning.
+
+
+  _To bake three Hares in a Pie to be eaten cold._
+
+Bone three hares, mince them small, and stamp them with the
+seasoning of pepper, salt, and nutmeg, then have lard cut as big as
+ones little finger, and as long as will reach from side to side of
+the pye; then lay butter in the bottom of it, and a lay of meat,
+then a lay of lard, and a lay of meat, and thus do five or six
+times, lay your lard all one way, but last of all a lay of meat,
+a few whole cloves, and slices of bacon over all, and some butter,
+close it up and bake it, being baked fill it up with sweet butter,
+and stop the vent.
+
+Thus you may bake any venison, beef, mutton, veal, or rabits; if you
+bake them in earthen pans they will keep the longest.
+
+
+  _To bake a Hare with a Pudding in his belly._
+
+For to make this pie you must take as followeth, a gallon of flour,
+half an ounce of nutmegs, half an ounce of pepper, salt, capers,
+raisins, pears in quarters, prunes, with grapes, lemon, or
+gooseberries, and for the liquor a pound of sugar, a pint of claret
+or verjuyce, and some large mace.
+
+Thus also you may bake a fawn, kid, lamb, or rabit: Make your
+Hare-Pie according to the foregoing form.
+
+
+  _To make minced Pies of a Hare._
+
+Take a Hare, flay it, and cleanse it, then take the flesh from the
+bones, and mince it with the fat bacon, or beef-suet raw, season it
+with pepper, mace, nutmeg, cloves, and salt; then mingle all
+together with some grapes, gooseberries, or barberries; fill the
+pie, close it up and bake it.
+
+
+  _Otherways._
+
+Mince it with beef-suet, a pound and half of raisins minced, some
+currans, cloves, mace, salt, and cinamon, mingle all together, and
+fill the pie, bake it and liquor it with claret.
+
+
+  _To make a Pumpion Pie._
+
+Take a pound of pumpion and slice it, a handful of time, a little
+rosemary, and sweet marjoram stripped off the stalks, chop them
+small, then take cinamon, nutmeg, pepper, and a few cloves all
+beaten, also ten eggs, and beat them, then mix and beat them all
+together, with as much sugar as you think fit, then fry them like a
+froise, after it is fried, let it stand till it is cold, then fill
+your pie after this manner. Take sliced apples sliced thin round
+ways, and lay a layer of the froise, and a layer of apples, with
+currans betwixt the layers. While your pie is fitted, put in a good
+deal of sweet butter before you close it. When the pie is baked,
+take six yolks of eggs, some white-wine or verjuyce, and make a
+caudle of this, but not too thick, cut up the lid, put it in, and
+stir them well together whilst the eggs and pumpion be not
+perceived, and so serve it up.
+
+
+  _To make a Lumber-Pie._
+
+Take some grated bread, and beef-suet cut into bits like great dice,
+and some cloves and mace, then some veal or capon minced small with
+beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil'd
+hard and cut in quarters, put them to the other ingredients, with
+some barberries, some yolks of raw eggs, and a little cream, work up
+all together and put it in the cauls of veal like little sausages;
+then bake them in a dish, and being half baked, have a pie made and
+dried in the oven; put these puddings into it with some butter,
+verjuyce, sugar, some dates on them, large mace, grapes, or
+barberries, and marrow; being baked, serve it with a cut cover on
+it, and scrape sugar on it.
+
+
+  _Otherways._
+
+Take some minc't meat of chewits of veal, and put to it some three
+or four raw eggs, make it into balls, then put them in a pye fitted
+for them according to this form, first lay in the balls, then lay on
+them some slic't dates, large mace, marrow, and butter; close it up
+and bake it, being baked, liquor it with verjuyce, sugar, and
+butter, then ice it, and serve it up.
+
+
+  _To make an Olive Pye._
+
+Take tyme, sweet marjorarm, savory, spinage, parsley, sage, endive,
+sorrel, violet leaves, and strawberry leaves, mince them very small
+with some yolks of hard eggs, then put to them half a pound of
+currans, nutmeg, pepper, cinamon, sugar, and salt, minced raisins,
+gooseberries, or barberries, and dates minc'd small, mingle
+alltogether, then have slices of a leg of veal, or a leg or mutton,
+cut thin and hacked with the back of a knife, lay them on a clean
+board and strow on the foresaid materials, roul them up and put them
+in a pye; then lay on them some dates, marrow, large mace, and some
+butter, close it up and bake it, being baked cut it up, liquor it
+with butter, verjuyce, and sugar, put a slic't lemon into it, and
+serve it up with scraped sugar.
+
+
+  _To bake a Loin, Breast, or Rack of Veal or Mutton._
+
+If you bake it with the bones, joynt a loin very well and season it
+with nutmeg, pepper, and salt, put it in your pye, and put butter to
+it, close it up, and bake it in good crust, and liquor it with sweet
+butter.
+
+Thus also you may bake the brest, either in pye or pasty, as also
+the rack or shoulder, being stuffed with sweet herbs, and fat of
+beef minced together and baked either in pye or pasty.
+
+In the summer time you may add to it spinage, gooseberries, grapes,
+barberries, or slic't lemon, and in winter, prunes, and currans, or
+raisins, and liquor it with butter, sugar, and verjuyce.
+
+
+  _To make a Steak Pye the best way._
+
+Cut a neck, loyn, or breast into steaks, and season them with
+pepper, nutmeg, and salt; then have some few sweet herbs minced
+small with an onion, and the yolks of three or four hard eggs minced
+also; the pye being made, put in the meat and a few capers, and
+strow these ingredients on it, then put in butter, close it up and
+bake it three hours moderately, _&c._ Make the pye round and pretty
+deep.
+
+
+  _Otherways._
+
+The meat being prepared as before, season it with nutmeg, ginger,
+pepper, a whole onion, and salt; fill the pye, then put in some
+large mace, half a pound of currans, and butter, close it up and put
+it in the oven; being half baked put in a pint of warmed clearet,
+and when you draw it to send it up, cut the lid in pieces, and stick
+it in the meat round the pye; or you may leave out onions, and put
+in sugar and verjuyce.
+
+
+  _Otherways._
+
+Take a loyn of mutton, cut it in steaks, and season it with nutmeg,
+pepper, and salt, then lay a layer of raisins and prunes in the
+bottom of the pye, steaks on them, and then whole cinamon, then more
+fruit and steaks, thus do it three times, and on the top put more
+fruit, and grapes, or slic't orange, dates, large mace, and butter,
+close it up and bake it, being baked, liquor it with butter, white
+wine and sugar, ice it, and serve it hot.
+
+
+  _To bake Steak Pies the French way._
+
+Season the steaks with pepper, nutmeg, and salt lightly, and set
+them by; then take a piece of the leanest of a leg of mutton, and
+mince it small with some beef suet and a few sweet herbs, as tops of
+tyme, penniroyal, young red sage, grated bread, yolks of eggs, sweet
+cream, raisins of the sun, _&c._ work all together, and make it into
+little balls, and rouls, put them into a deep round pye on the
+steaks, then put to them some butter, and sprinkle it with verjuyce,
+close it up and bake it, being baked cut it up, then roul sage
+leaves in butter, fry them, and stick them in the balls, serve the
+pye without a cover, and liquor it with the juyce of two or three
+oranges or lemons.
+
+
+  _Otherways._
+
+Bake these steaks in any of the foresaid-ways in patty-pan or dish,
+and make other paste called cold butter paste; take to a gallon of
+flower a pound and a half of butter, four or five eggs and but two
+whites, work up the butter and eggs into the flour, and being well
+wrought, put to it a little fair cold water, and make it up a stiff
+paste.
+
+
+  _To bake a Gammon of Bacon._
+
+Steep it all night in water, scrape it clean, and stuff it with all
+manner of sweet herbs, as sage, tyme, parsley, sweet marjoram,
+savory, violet-leaves, strawberry leaves, fennil, rose-mary,
+penniroyal, _&c._ being cleans'd and chopped small with some yolks
+of hard eggs, beaten nutmeg, and pepper, stuff it and boil it, and
+being fine and tender boil'd and cold, pare the under side, take off
+the skin, and season it with nutmeg and pepper, then lay it in your
+pie or pasty with a few whole cloves, and slices of raw bacon over
+it, and butter; close it up in pye or pasty of short paste, and
+bake it.
+
+
+  _To bake wild Bore._
+
+Take the leg, season it, and lard it very well with good big lard
+seasoned with nutmeg, pepper, and beaten ginger, lay it in a pye of
+the form as you see, being seasoned all over with the same spices
+and salt, then put a few whole cloves on it, a few bay-leaves, large
+slices of lard, and good store of butter, bake it in fine or course
+crust, being baked, liquor it with good sweet butter, and stop up
+the vent.
+
+If to keep long, bake it in an earthen pan in the abovesaid
+seasoning, and being baked fill it up with butter, and you may keep
+it a whole year.
+
+
+  _To bake your wild Bore that comes out of _France_._
+
+Lay it in soak two days, then parboil it, and season it with pepper,
+nutmeg, cloves, and ginger; and when it is baked fill it up with
+butter.
+
+
+  _To bake Red Deer._
+
+Take a side of red deer, bone it and season it, then take out the
+back sinew and the skin, and lard the fillets or back with great
+lard as big as your middle finger; being first seasoned with nutmeg,
+and pepper; then take four ounces of pepper, four ounces of nutmeg,
+and six ounces of salt, mix them well together, and season the side
+of venison; being well slashed with a knife in the inside for to
+make the seasoning enter; being seasoned, and a pie made according
+to these forms, put in some butter in the bottom of the pye,
+a quarter of an ounce of cloves, and a bay-leaf or two, lay on the
+flesh, season it, and coat it deep, then put on a few cloves, and
+good store of butter, close it up and bake it the space of eight or
+nine hours, but first baste the pie with six or seven eggs, beaten
+well together; being baked and cold fill it up with good sweet
+clarified butter.
+
+Take for a side or half hanch of red deer, half a bushel of rye
+meal, being coursly searsed, and make it up very stiff with boiling
+water only.
+
+If you bake it to eat hot, give it but half the seasoning, and
+liquor it with claret-wine, and good butter.
+
+
+  _To bake Fallow-Dear to be eaten hot or cold._
+
+Take a side of venison, bone and lard it with great lard as big as
+your little finger, and season it with two ounces of pepper, two
+ounces of nutmeg, and four ounces of salt; then have a pie made, and
+lay some butter in the bottom of it, then lay in the flesh, the
+inside downward, coat it thick with seasoning, and put to it on the
+top of the meat, with a few cloves, and good store of butter, close
+it up and bake it, the pye being first basted with eggs, being baked
+and cold, fill it up with clarified butter, and keep it to eat cold.
+Make the paste as you do for red deer, course drest through a
+boulter, a peck and a pottle of this meal will serve for a side or
+half hanch of a buck.
+
+
+  _To bake a side or half Hanch to be eaten hot._
+
+Take a side of a buck being boned, and the skins taken away, season
+it only with two ounces of pepper, and as much salt, or half an
+ounce more, lay it on a sheet of fine paste with two pound of
+beef-suet, finely minced and beat with a little fair water, and laid
+under it, close it up and bake it, and being fine and tender baked,
+put to it a good ladle-full of gravy, or good strong mutton broth.
+
+
+  _To make a Paste for it._
+
+Take a peck of flour by weight, and lay it on the pastery board,
+make a hole in the midst of the flour, and put to it five pound of
+good fresh butter, the yolks of six eggs and but four whites, work
+up the butter and eggs into the flour, and being well wrought
+together, put some fair water to it, and make it into a stiff paste.
+
+In this fashion of fallow deer you may bake goat, doe, or a pasty of
+venison.
+
+
+  _To make meer sauce, or a Pickle to keep Venison in
+    that is tainted._
+
+Take strong ale and as much vinegar as will make it sharp, boil it
+with some bay salt, and make a strong brine, scum it, and let it
+stand till it be cold, then put in your vinison twelve hours, press
+it, parboil it, and season it, then bake it as before is shown.
+
+
+  _Other Sauce for tainted Venison._
+
+Take your venison, and boil water, beer, and wine-vinegar together,
+and some bay-leaves, tyme, savory, rosemary, and fennil, of each a
+handful, when it boils put in your venison, parboil it well and
+press it, and season it as aforesaid, bake it for to be eaten cold
+or hot, and put some raw minced mutton under it.
+
+
+  _Otherways to preserve tainted Venison._
+
+Bury it in the ground in a clean cloth a whole night, and it will
+take away the corruption, savour, or stink.
+
+
+  _Other meer Sauces to counterfeit Beef, or Muton
+    to give it a Venison colour._
+
+Take small beer and vinegar, and parboil your beef in it, let it
+steep all night, then put in some turnsole to it, and being baked,
+a good judgment shall not discern it from red or fallow deer.
+
+
+  _Otherways to counterfeit Ram, Wether, or any Mutton for Venison._
+
+Bloody it in sheeps, Lambs, or Pigs blood, or any good and new
+blood, season it as before, and bake it either for hot or cold. In
+this fashion you may bake mutton, lamb, or kid.
+
+
+  _To make Umble-Pies._
+
+Lay minced beef-suet in the bottom of the pie, or slices of
+interlarded bacon, and the umbles cut as big as small dice, with
+some bacon cut in the same form, and seasoned with nutmeg, pepper,
+and salt, fill your pyes with it, and slices of bacon and butter,
+close it up and bake it, and liquor it with claret, butter, and
+stripped tyme.
+
+
+  _To make Pies of Sweet-breads or Lamb stones._
+
+Parboil them and blanch them, or raw sweetbreads or stones, part
+them in halves, & season them with pepper, nutmeg, and salt, season
+them lightly; then put in the bottom of the pie some slices of
+interlarded bacon, & some pieces of artichocks or mushrooms, then
+sweet-breads or stones, marrow, gooseberries, barberries, grapes, or
+slic't lemon, close it up and bake it, being baked liquor it with
+butter only. Or otherwise with butter, white-wine, and sugar, and
+sometimes add some yolks of eggs.
+
+
+  _To make minced Pies or Chewits of a Leg of Veal, Neats-Tongue,
+    Turkey, or Capon._
+
+Take to a good leg of veal six pound of beef-suet, then take the leg
+of veal, bone it, parboil it, and mince it very fine when it is hot;
+mince the suet by it self very fine also, then when they are cold
+mingle them together, then season the meat with a pound of sliced
+dates, a pound of sugar, an ounce of nutmegs, an ounce of pepper, an
+ounce of cinamon, half an ounce of ginger, half a pint of verjuyce,
+a pint of rose-water, a preserved orange, or any peel fine minced,
+an ounce of caraway-comfits, and six pound of currans; put all these
+into a large tray with half a handful of salt, stir them up all
+together, and fill your pies, close them up, bake them, and being
+baked, ice them with double refined sugar, rose-water, and butter.
+
+Make the paste with a peck of flour, and two pound of butter boil'd
+in fair water or liquor, make it up boiling hot.
+
+
+  _To make minced Pies of Mutton._
+
+Take to a leg of mutton four pound of beef-suet, bone the leg and
+cut it raw into small pieces, as also the suet, mince them together
+very fine, and being minc't season it with two pound of currans, two
+pound of raisins, two pound of prunes, an ounce of caraway seed, an
+ounce of nutmegs, an ounce of pepper, an ounce of cloves, and mace,
+and six ounces of salt; stir up all together, fill the pies, and
+bake them as the former.
+
+
+  _To make minced Pies of Beef._
+
+Take a stone or eight pound of beef, also eight pound of suet, mince
+them very small, and put to them eight ounces of salt, two ounces of
+nutmegs, an ounce of pepper, an ounce of cloves and mace, four pound
+of currans, and four pound of raisins, stir up all these together,
+and fill your pies.
+
+
+  _Minced in the French fashion, called Pelipate,
+    or in English Petits, made of Veal, Pork, or Lamb,
+    or any kind of Venison, Beef, Poultrey, or Fowl._
+
+Mince them with lard, and being minced, season them with salt, and a
+little nutmeg, mix the meat with some pine-apple-seed, and a few
+grapes or gooseberries; fill the pies and bake them, being baked
+liquor them with a little gravy.
+
+Sometimes for variety in the Winter time, you may use currans
+instead of grapes or gooseberries, and yolks of hard eggs minced
+among the meat.
+
+
+  _Minced Pies in the Italian Fashion._
+
+Parboil a leg of veal, and being cold mince it with beef-suet, and
+season it with pepper, salt, and gooseberries; mix with it a little
+verjuyce, currans, sugar, and a little saffron in powder.
+
+
+  _Forms of minced Pyes._
+
+    [Illustration]
+
+
+  _To make an extraordinary Pie, or a Bride Pye
+    of several Compounds, being several distinct Pies
+    on one bottom._
+
+Provide cock-stones and combs, or lamb-stones, and sweet-breads of
+veal, a little set in hot water and cut to pieces; also two or three
+ox-pallats blanch't and slic't, a pint of oysters, slic't dates,
+a handful of pine kernels, a little quantity of broom buds, pickled,
+some fine interlarded bacon slic't; nine or ten chesnuts rosted and
+blancht season them with salt, nutmeg, and some large mace, and
+close it up with some butter. For the caudle, beat up some butter,
+with three yolks of eggs, some white or claret wine, the juyce of a
+lemon or two; cut up the lid, and pour on the lear, shaking it well
+together; then lay on the meat, slic't lemon, and pickled
+barberries, and cover it again, let these ingredients be put in the
+moddle or scollops of the Pye.
+
+Several other Pies belong to the first form, but you must be sure to
+make the three fashions proportionably answering one the other; you
+may set them on one bottom of paste, which will be more convenient;
+or if you set them several you may bake the middle one full of
+flour, it being bak't and cold, take out the flour in the bottom, &
+put in live birds, or a snake, which will seem strange to the
+beholders, which cut up the pie at the Table. This is only for a
+Wedding to pass away the time.
+
+Now for the other pies you may fill them with several ingredients,
+as in one you may put oysters, being parboild and bearded, season
+them with large mace, pepper, some beaten ginger, and salt, season
+them lightly and fill the Pie, then lay on marrow & some good
+butter, close it up and bake it. Then make a lear for it with white
+wine, the oyster liquor, three or four oysters bruised in pieces to
+make it stronger, but take out the pieces, and an onion, or rub the
+bottom of the dish with a clove of garlick; it being boil'd, put in
+a piece of butter, with a lemon, sweet herbs will be good boil'd in
+it, bound up fast together, cut up the lid, or make a hole to let
+the lear in, _&c._
+
+Another you may make of prawns and cockles, being seasoned as the
+first, but no marrow: a few pickled mushrooms, (if you have them) it
+being baked, beat up a piece of butter, a little vinegar, a slic't
+nutmeg, and the juyce of two or three oranges thick, and pour it
+into the Pye.
+
+A third you may make a Bird pie; take young Birds, as larks pull'd
+and drawn, and a forced meat to put in the bellies made of grated
+bread, sweet herbs minced very small, beef-suet, or marrow minced,
+almonds beat with a little cream to keep them from oyling, a little
+parmisan (or none) or old cheese; season this meat with nutmeg,
+ginger, and salt, then mix them together, with cream and eggs like a
+pudding, stuff the larks with it, then season the larks with nutmeg,
+pepper, and salt, and lay them in the pie, put in some butter, and
+scatter between them pine-kernels, yolks of eggs and sweet herbs,
+the herbs and eggs being minced very small; being baked make a lear
+with the juyce of oranges and butter beat up thick, and shaken well
+together.
+
+For another of the Pies, you may boil artichocks, and take only the
+bottoms for the Pie, cut them into quarters or less, and season them
+with nutmeg. Thus with several ingredients you may fill your other
+Pies.
+
+
+  _For the outmost Pies they must be Egg-Pies._
+
+Boil twenty eggs and mince them very small, being blanched, with
+twice the weight of them of beef-suet fine minced also; then have
+half a pound of dates slic't with a pound of raisins, and a pound of
+currans well washed and dryed, and half an ounce of cinamon fine
+beaten, and a little cloves and mace fine beaten, sugar a quarter of
+a pound, a little salt, a quarter of a pint of rose-water, and as
+much verjuyce, and stir and mingle all well together, and fill the
+pies, and close them, and bake them, they will not be above two
+hours a baking, and serve them all seventeen upon one dish, or
+plate, and ice them, or scrape sugar on them; every one of these
+Pies should have a tuft of paste jagged on the top.
+
+
+  _To make Custards divers ways._
+
+Take to a quart cream, ten eggs, half a pound of sugar, half a
+quarter of an ounce of mace, half as much ginger beaten very fine,
+and a spoonful of salt, strain them through a strainer; and the
+forms being finely dried in the oven, fill them full on an even
+hearth, and bake them fair and white, draw them and dish them on a
+dish and plate; then strow on them biskets red and white, stick
+muskedines red and white, and scrape thereon double refined sugar.
+
+Make the paste for these custards of a pottle of fine flour, make it
+up with boiling liquor, and make it up stiff.
+
+
+  _To make an Almond Custard._
+
+Take two pound of almonds, blanch and beat them very fine with
+rosewater, then strain them with some two quarts of cream, twenty
+whites of eggs, and a pound of double refined sugar; make the paste
+as beforesaid, and bake it in a mild oven fine and white, garnish it
+as before and scrape fine sugar over all.
+
+
+  _To make a Custard without Eggs._
+
+Take a pound of almonds, blanch and beat them with rose-water into a
+fine paste, then put the spawn or row of a Carp or Pike to it, and
+beat them well together, with some cloves, mace, and salt, the
+spices being first beaten, and some ginger, strain them with some
+fair spring water, and put into the strained stuff half a pound of
+double refined sugar and a little saffron; when the paste is dried
+and ready to fill, put into the bottom of the coffin some slic't
+dates, raisins of the sun stoned, and some boiled currans, fill them
+and bake them; being baked, scrape sugar on them. Be sure always to
+prick your custards or forms before you set them in the oven.
+
+If you have no row or spawn, put rice flour instead hereof.
+
+
+  _To make an extraordinary good Cake._
+
+Take half a bushel of the best flour you can get very finely
+searsed, and lay it upon a large Pastry board, make a hole in the
+midst thereof, and put to it three pound of the best butter you can
+get; with fourteen pound of currans finely picked and rubbed, three
+quarts of good new thick cream warm'd, two pound of fine sugar
+beaten, three pints of good new ale, barm or yeast, four ounces of
+cinamon fine beaten and searsed, also an ounce of beaten ginger, two
+ounces of nutmegs fine beaten and searsed; put in all these
+materials together, and work them up into an indifferent stiff
+paste, keep it warm till the oven be hot, then make it up and bake
+it, being baked an hour and a half ice it, then take four pound of
+double refined sugar, beat it, and searse it, and put it in a deep
+clean scowred skillet the quantity of a gallon, boil it to a candy
+height with a little rose-water, then draw the cake, run it all
+over, and set it into the oven, till it be candied.
+
+
+  _To make a Cake otherways._
+
+Take a gallon of very fine flour and lay it on the pastry board,
+then strain three or four eggs with a pint of barm, and put it into
+a hole made in the middle of the flour with two nutmegs finely
+beaten, an ounce of cinamon, and an ounce of cloves and mace beaten
+fine also, half a pound of sugar, and a pint of cream; put these
+into the flour with two spoonfuls of salt, and work it up good and
+stiff, then take half the paste, and work three pound of currans
+well picked & rubbed into it, then take the other part and divide it
+into two equal pieces, drive them out as broad as you wold have the
+cake, then lay one of the sheets of paste on a sheet of paper, and
+upon that the half that hath the currans, and the other part on the
+top, close it up round, prick it, and bake it; being baked, ice it
+with butter, sugar, and rose water, and set it again into the oven.
+
+
+  _To make French Bread the best way._
+
+Take a gallon of fine flour, and a pint of good new ale barm or
+yeast, and put it to the flour, with the whites of six new laid eggs
+well beaten in a dish, and mixt with the barm in the middle of the
+flour, also three spoonfuls of fine salt; then warm some milk and
+fair water, and put to it, and make it up pretty stiff, being well
+wrought and worked up, cover it in a boul or tray with a warm cloth
+till your oven be hot; then make it up either in rouls, or fashion
+it in little wooden dishes and bake it, being baked in a quick oven,
+chip it hot.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION X.
+
+  _To bake all manner of Curneld Fruits in Pyes, Tarts,
+    or made Dishes, raw or preserved, as Quinces, Warden,
+    Pears, Pippins,_ &c.
+
+
+  _To bake a Quince Pye._
+
+Take fair Quinces, core and pare them very thin, and put them in a
+Pye, then put it in two races of ginger slic't, as much cinamon
+broken into bits, and some eight or ten whole cloves, lay them in
+the bottom of the Pye, and lay on the Quinces close packed, with as
+much fine refined sugar as the Quinces weigh, close it up and bake
+it, and being well soaked the space of four or five hours, ice it.
+
+
+  _Otherways._
+
+Take a gallon of flour, a pound and a half of butter, six eggs,
+thirty quinces, three pound of sugar, half an ounce of cinamon, half
+an ounce of ginger, half an ounce of cloves, and some rose-water,
+make them in a Pye or Tart, and being baked stew on double refined
+sugar.
+
+
+  _Otherways._
+
+Bake these Quinces raw, slic't very thin, with beaten cinamon, and
+the same quantity of sugar, as before, either in tart, patty-pan,
+dish, or in cold butter-paste, sometimes mix them with wardens,
+pears or pipins, and some minced citron.
+
+
+  _To make a Quince Pye otherways._
+
+Take Quinces and preserve them, being first coared and pared, then
+make a sirrup of fine sugar and spring water, take as much as the
+quinces weigh, and to every pound of sugar a pint of fair water,
+make your sirrup in a preserving pan; being scumm'd and boil'd to
+sirrup, put in the quinces, boil them up till they be well coloured,
+& being cold, bake them in pyes whole or in halves, in a round tart,
+dish, or patty-pan with a cut cover, or in quarters; being baked put
+in the same sirrup, but before you bake them, put in more fine
+sugar, and leave the sirrups to put in afterwards, then ice it.
+
+Thus you may do of any curnel'd fruits, as wardens, pippins pears,
+pearmains, green quodlings, or any good apples, in laid tarts, or
+cuts.
+
+
+  _To make a slic't Tart of Quinces, Wardens, Pears, Pippins,
+    in slices raw of divers Compounds._
+
+The foresaid fruits being finely pared, and slic't in very thine
+slices; season them with beaten cinamon, and candied citron minced,
+candied orange, or both, or raw orange peel, raw lemon peel,
+fennil-seed, or caraway-seed or without any of these compounds or
+spices, but the fruits alone one amongst the other; put to ten
+pippins six quinces, six wardens, eight pears, and two pound of
+sugar; close it up, bake it; and ice it as the former tarts.
+
+Thus you may also bake it in patty-pan, or dish, with cold butter
+paste.
+
+
+  _To bake Quinces, Wardens, Pears, Pippins, or any Fruits
+    preserved to be baked in pies, Tarts, Patty-pan or Dish._
+
+Preserve any of the foresaid in white-wine & sugar till the sirrup
+grow thick, then take the quinces out of it, and lay them to cool in
+a dish, then set them into the pye, and prick cloves on the tops
+with some cinamon, and good store of refined sugar, close them up
+with a cut cover, and being baked, ice it, and fill it up with the
+syrrup they were first boiled in.
+
+
+  _Otherways._
+
+You may bake them in an earthen pot with some claret-wine and sugar,
+and keep them for your use.
+
+
+  _To make a Trotter Pye of Quinces, Wardens, Pears,_ &c.
+
+Take them either severally or all together in quarters, or slic't
+raw, if in quarters put some whole ones amongst them, if slic't
+beaten spices, and a little butter and sugar; take to twelve quinces
+a pound of sugar, and a quarter of a pound of butter, close it up
+and bake it, and being bak't cut it up and mash the fruit to pieces,
+then put in some cream, and yolks of eggs beaten together, and put
+it into the Pye, stir all together, and cut the cover into five or
+six pieces like Lozenges, or three square, and scrape on sugar.
+
+
+  _To make a Pippin Pye._
+
+Take thirty good large pippins, pare them very thin, and make the
+Pye, then put in the pippins, thirty cloves, a quarter of an ounce
+of whole cinamon, and as much pared and slic't, a quarter of a pound
+of orangado, as much of lemon in sucket, and a pound & half of
+refined sugar, close it up and bake it, it will ask four hours
+baking, then ice it with butter, sugar, and rose-water.
+
+
+  _To make a Pippin Tart according to this form._
+
+Take fair pippins and pare them, then cut them in quarters, core
+them and stew them, in claret-wine, whole cinamon, and slic't
+ginger; stew them half an hour, then put them into a dish, and break
+them not, when they are cold, lay them one by one into the tart,
+then lay on some green cittern minced small, candied orange or
+coriander, put on sugar and close it up, bake it, and ice it, then
+scrape on sugar and serve it.
+
+
+  _To make a Pippin Tart, either in Tart, Patty-Pan, or Dish._
+
+Take ten fair pippins, preserve them in white wine, sugar, whole
+cinamon, slic't ginger, and eight or ten cloves, being finely
+preserved and well coloured, lay them on a cut tart of short paste;
+or in place of preserving you may bake them between two dishes in
+the oven for the foresaid use.
+
+
+  _A made Dish of Pippins._
+
+Take pippins, pare and slice them, then boil them in claret-wine in
+a pipkin, or between two dishes with some sugar, and beaten cinamon,
+when 'tis boiled good and thick, mash it like marmalade, and put in
+a dish of puff paste or short paste; acording to this form with a
+cut cover, and being baked ice it.
+
+
+  _To preserve Pippins in slices._
+
+Make pippins and slice them round with the coars or kernels in, as
+thick as a half crown piece, and some lemon-peel amongst them in
+slices, or else cut like small lard, or orange peel first boil'd and
+cut in the same manner; then make the syrup weight for weight, and
+being clarified and scummed clean, put in the pipins and boil them
+up quick; to a pound of sugar put a pint of fair water, or a pint of
+white-wine or claret, and make them of two colours.
+
+
+  _To make a Warden or a Pear Tart quartered._
+
+Take twenty good wardens, pare them, and cut them in a tart, and put
+to them two pound of refined sugar, twenty whole cloves, a quarter
+of an ounce of cinamon broke into little bits, and three races of
+ginger pared and slic't thin; then close up the tart and bake it, it
+will ask five hours baking, then ice it with a quarter of a pound of
+double refined sugar, rose-water, and butter.
+
+
+  _Other Tart of Warden, Quinces, or Pears._
+
+First bake them in a pot, then cut them in quarters, and coar them,
+put them in a tart made according to this form, close it up, and
+when it is baked, scrape on sugar.
+
+
+  _To make a Tart of Green Pease._
+
+Take green pease and boil them tender, then pour them out into a
+cullender, season them with saffron, salt, and put sugar to them and
+some sweet butter, then close it up and bake it almost an hour, then
+draw it forth of the oven and ice it, put in a little verjuyce, and
+shake them well together, then scrape on sugar, and serve it in.
+
+
+  _To make a Tart of Hips._
+
+Take hips, cut them, and take out the seeds very clean, then wash
+them and season them with sugar, cinamon, and ginger, close the
+tart, bake it, ice it, scrape on sugar, and serve it in.
+
+
+  _To make a Tart of Rice._
+
+Boil the rice in milk or cream, being tender boil'd pour it into a
+dish, & season it with nutmeg, ginger, cinamon, pepper, salt, sugar,
+and the yolks of six eggs, put it in the tart with some juyce of
+orange; close it up and bake it, being baked scrape on sugar, and so
+serve it up.
+
+
+  _To make a tart of Medlers._
+
+Take medlers that are rotten, strain them, and set them on a
+chaffing dish of coals, season them with sugar, cinamon, and ginger,
+put some yolks of eggs to them, let it boil a little, and lay it in
+a cut tart; being baked scrape on sugar.
+
+
+  _To make a Cherry-Tart._
+
+Take out the stones, and lay the cherries into the tart, with beaten
+cinamon, ginger, and sugar, then close it up, bake it, and ice it;
+then make a sirrup of muskedine, and damask water, and pour it into
+the tart, scrape on sugar, and so serve it.
+
+
+  _To make a Strawberry-Tart._
+
+Wash the strawberries, and put them into the Tart, season them with
+cinamon, ginger, and a little red wine, then put on sugar, bake it
+half an hour, ice it, scrape on sugar, and serve it.
+
+
+  _To make a Taffety-Tart._
+
+First wet the paste with butter and cold water, roul it very thin,
+then lay apples in the lays, and between every lay of apples, strew
+some fine sugar, and some lemon-peel cut very small, you may also
+put some fennil-seed to them; let them bake an hour or more, then
+ice them with rose-water, sugar, and butter beaten together, and
+wash them over with the same, strew more fine sugar on them, and put
+them into the oven again, being enough serve them hot or cold.
+
+
+  _To make an Almond Tart._
+
+Strain beaten almonds with cream, yolks of eggs, sugar, cinamon, and
+ginger, boil it thick, and fill your tart, being baked ice it.
+
+
+  _To make a Damson Tart._
+
+Boil them in wine, and strain them with cream, sugar, cinamon, and
+ginger, boil it thick, and fill your tart.
+
+
+  _To make a Spinage Tart of three colours, green, yellow,
+    and white._
+
+Take two handfuls of young tender spinage, wash it and put it into a
+skillet of boiling liquor; being tender boil'd have a quart of cream
+boil'd with some whole cinamon, quarterd nutmeg, and a grain of
+musk; then strain the cream, twelve yolks of eggs, and the boil'd
+spinage into a dish, with some rose-water, a little sack, and some
+fine sugar, boil it over a chaffing dish of coals, and stir it that
+it curd not, keep it till the tart be dried in the oven, and dish it
+in the form of three colours, green, white, and yellow.
+
+
+  _To make Cream Tarts._
+
+Thicken cream with muskefied bisket bread, and serve it in a dish,
+stick wafers round about it, and slices of preserved citron, and in
+the middle a preserved orange with biskets, the garnish of the dish
+being of puff paste.
+
+Or you may boil quinces, wardens, pares, and pippins in slices or
+quarters, and strain them into cream, as also these fruits,
+melacattons, necturnes, apricocks, peaches, plumbs, or cherries, and
+make your tart of these forms.
+
+
+  _To make a French Tart._
+
+Take a pound of almonds, blanch and beat them into fine paste in a
+stone mortar, with rose-water, then beat the white breast of a cold
+roast turkey, being minced, and beat with it a pound of lard minc't,
+with the marrow of four bones, and a pound of butter, the juyce of
+three lemons, two pounds of hard sugar, being fine beaten, slice a
+whole green piece of citron in small slices, a quarter of a pound of
+pistaches, and the yolks of eight or ten eggs, mingle all together,
+then make a paste for it with cold butter, two or three eggs, and
+cold water.
+
+
+  _To make a Quodling Pie._
+
+Take green quodlings and quodle them, peel them and put them again
+into the same water, cover them close, and let them simmer on embers
+till they be very green, then take them up and let them drain, pick
+out the noses, and leave them on the stalks, then put them in a pie,
+and put to them fine sugar, whole cinamon, slic't ginger, a little
+musk, and rose-water, close them up with a cut cover, and as soon as
+it boils up in the oven, draw it, and ice it with rose-water,
+butter, and sugar.
+
+Or you may preserve them and bake them in a dish with paste, tart,
+or patty-pan.
+
+
+  _To make a Dish in the Italian Fashion._
+
+Take pleasant pears, slice them into thin slices, and put to them
+half as much sugar as they weigh, then mince some candied citron and
+candied orange small, mix it with the pears, and lay them on a
+bottom of cold butter paste in a patty-pan with some fine beaten
+cinamon, lay on the sugar and close it up, bake it, being baked, ice
+it with rose-water, fine sugar, and butter.
+
+
+  _For the several Colours of Tarts._
+
+If to have them yellow, preserved quinces, apricocks, necturnes, and
+melacattons, boil them up in white-wine with sugar, and strain them.
+
+Otherways, strained yolks of eggs and cream.
+
+For green tarts take green quodlings, green preserved apricocks,
+green preserved plums, green grapes, and green gooseberries.
+
+For red tarts, quinces, pippins, cherries, rasberries, barberries,
+red currans, red gooseberries, damsins.
+
+For black tarts, prunes, and many other berries preserved.
+
+For white tarts, whites of eggs and cream.
+
+Of all manner of tart-stuff strained, that carries his colour black,
+as prunes, damsons, _&c._ For lard of set Tarts dishes, or
+patty-pans.
+
+
+  _Tart stuff of damsons._
+
+Take a postle of damsons and good ripe apples, being pared and cut
+into quarters, put them into an earthen pot with a little whole
+cinamon, slic't ginger, and sugar, bake them and being cold strain
+them with some rose-water, and boil the stuff thick, _&c._
+
+
+  _Other Tart stuff that carries its colour black._
+
+Take three pound of prunes, and eight fair pippins par'd and cor'd,
+stew them together with some claret wine, some whole cinamon, slic't
+ginger, a sprig of rosemary, sugar, and a clove or two, being well
+stew'd and cold, strain them with rose-water, and sugar.
+
+
+  _To make other black Tart Stuff._
+
+Take twelve pound of prunes, and sixteen pound of raisins, wash them
+clean, and stew them in a pot with water, boil them till they be
+very tender, and then strain them through a course strainer; season
+it with beaten ginger and sugar, and give it a warm on the fire.
+
+
+  _Yellow Tart Stuff._
+
+Take twelve yolks of eggs, beat them with a quart of cream, and bake
+them in a soft oven; being baked strain them with some fine sugar,
+rose-water, musk, ambergriese, and a little sack, or in place of
+baking, boil the cream and eggs.
+
+
+  _White Tart-Stuff._
+
+Make the white tart stuff with cream, in all points as the yellow,
+and the same seasoning.
+
+
+  _Green Tart-Stuff._
+
+Take spinage boil'd, green peese, green apricocks, green plums
+quodled, peaches quodled, green necturnes quodled, gooseberries
+quodled, green sorrel, and the juyce of green wheat.
+
+
+  _To bake Apricocks green._
+
+Take young green apricocks, so tender that you may thrust a pin
+through the stone, scald them and scrape the out side, of putting
+them in water as you peel them till your tart be ready, then dry
+them and fill the tart with them, and lay on good store of fine
+sugar, close it up and bake it, ice it, scrape on sugar, and serve
+it up.
+
+
+  _To bake Mellacattons._
+
+Take and wipe them clean, and put them in a pie made scollop ways,
+or in some other pretty work, fill the pie, and put them in whole
+with weight for weight in refined sugar, close it up and bake it,
+being baked ice it.
+
+Sometimes for change you may add to them some chips or bits of whole
+cinamon, a few whole cloves, and slic't ginger.
+
+
+  _To preserve Apricocks, or any Plums green._
+
+Take apricocks when they are so young and green, that you may put a
+needle through stone and all, but all other plums may be taken
+green, and at the highest growth, then put them in indifferent hot
+water to break them, & let them stand close cover'd in that hot
+water till a thin skin will come off with scraping, all this while
+they will look yellow; then put them into another skillet of hot
+water, and let them stand covered until they turn to a perfect
+green, then take them out, weigh them, take their weight in sugar
+and something more, and so preserve them. Clarifie the sugar with
+the white of an egg, and some water.
+
+
+  _To preserve Apricocks being ripe._
+
+Stone them, then weigh them with sugar, and take weight for weight,
+pare them and strow on the sugar, let them stand till the moisture
+of the apricocks hath wet the sugar, and stand in a sirrup: then set
+them on a soft fire, not suffering them to boil, till your sugar be
+all melted; then boil them a pretty space for half an hour, still
+stirring them in the sirrup, then set them by two hours, and boil
+them again till your sirrup be thick, and your apricocks look clear,
+boil up the sirrup higher, then take it off, and being cold put in
+the apricocks into a gally-pot or glass, close them up with a clean
+paper, and leather over all.
+
+
+  _To preserve Peaches after the Venetian way._
+
+Take twenty young peaches, part them in two, and take out the
+stones, then take as much sugar as they weigh, and some rose-water,
+put in the peaches, and make a sirrup that it may stand and stick to
+your fingers, let them boil softly a while, then lay them in a dish,
+and let them stand in the same two or three days, then set your
+sirrup on the fire, let it boil up, and then put in the peaches, and
+so preserve them.
+
+
+  _To preserve Mellacattons._
+
+Stone them and parboil them in water, then peel off the outward skin
+of them, they will boil as long as a piece of beef, and therefore
+you need not fear the breaking of them; when they are boil'd tender
+make sirrup of them as you do of any other fruit, and keep them all
+the year.
+
+
+  _To preserve Cherries._
+
+Take a pound of the smallest cherries, but let them be well
+coloured, boil them tender in a pint of fair water, then strain the
+liquor from the cherries and take two pound of other fair cherries,
+stone them, and put them in your preserving-pan, with a laying of
+cherries and a laying of sugar, then pour the sirrup of the other
+strained cherries over them, and let them boil as fast as maybe with
+a blazing fire, that the sirrup may boil over them; when you see
+that the sirrup is of a good colour, something thick, and begins to
+jelly, set them a cooling, and being cold pot them; and so keep them
+all the year.
+
+
+  _To preserve Damsins._
+
+Take damsins that are large and well coloured, (but not throw ripe,
+for then they will break) pick them clean and wipe them one by one;
+then weigh them, and to every pound of damsins you must take a pound
+of Barbary sugar, white & good, dissolved in half a pint or more of
+fair water; boil it almost to the height of a sirrup, and then put
+in the damsins, keeping them with a continual scuming and stirring,
+so let them boil on a gentle fire till they be enough, then take
+them off and keep them all the year.
+
+
+  _To preserve Grapes as green as Grass._
+
+Take grapes very green, stone them and cut them into little bunches,
+then take the like quantity of refin'd sugar finely beaten, & strew
+a row of sugar in your preserving pan, and a lay of grapes upon it,
+then strow on some more sugar upon them, put to them four or five
+spoonfuls of fair water, and boil them up as fast as you can.
+
+
+  _To preserve Barberries._
+
+Take barberries very fair and well coloured, pick out the stones,
+weigh them, and to every ounce of barberries take three ounce of
+hard sugar, half an ounce of pulp of barberries, and an ounce of red
+rose-water to dissolve the sugar; boil it to a sirrup, then put in
+the barberries and let them boil a quarter of an our, then take them
+up, and being cool pot them, and they will keep their colour all the
+year. Thus you may preserve red currans, _&c._
+
+
+  _To preserve Gooseberries green._
+
+Take some of the largest gooseberries that are called Gascoyn
+gooseberries, set a pan of water on the fire, and when it is
+lukewarm put in the berries, and cover them close, keep them warm
+half an hour; then have another posnet of warm water, put them into
+that, in like sort quoddle them three times over in hot water till
+they look green; then pour them into a sieve, let all the water run
+from them, and put them to as much clarified sugar as will cover
+them, let them simmer leisurely close covered, then your
+gooseberries will look as green as leek blades, let them stand
+simmering in that sirrup for an hour, then take them off the fire,
+and let the sirrup stand till it be cold, then warm them once or
+twice, take them up, and let the sirrup boil by it self, pot them,
+and keep them.
+
+
+  _To preserve Rasberries._
+
+Take fair ripe rasberries, (but not over ripe) pick them from the
+stalk, then take weight for weight of double refined sugar, and the
+juyce of rasberries; to a pound of rasberries take a quarter of a
+pint of raspass juyce, and as much of fair water, boil up the sugar
+and liquor, and make the sirrup, scum it, and put in the raspass,
+stir them into the sirrup, and boil them not too much; being
+preserved take them up, and boil the sirrup by it self, not too
+long, it will keep the colour; being cold, pot them and keep them.
+Thus you may also preserve strawberries.
+
+
+  _The time to preserve Green Fruits._
+
+Gooseberries must be taken about _Whitsuntide_, as you see them in
+bigness, the long gooseberry will be sooner than the red; the white
+wheat plum, which is ever ripe in Wheat harvest, must be taken in
+the midst of _July_, the pear plum in the midst of _August_, the
+peach and pippin about _Bartholomew-tide_, or a little before; the
+grape in the first week of _September_. Note that to all your green
+fruits in general that you will preserve in sirup, you must take to
+every pound of fruit, a pound and two ounces of sugar, and a grain
+of musk; your plum, pippin and peach will have three quarters of an
+hour boiling, or rather more, and that very softly, keep the fruit
+as whole as you can; your grapes and gooseberries must boil half an
+hour something fast and they will be the fuller. Note also, that to
+all your Conserves you take the full weight of sugar, then take two
+skillets of water, and when they are scalding hot put the fruits
+first into one of them and when that grows cold put them in the
+other, changing them till they be about to peel, then peel them, and
+afterwards settle them in the same water till they look green, then
+take them and put them into sugar sirrup, and so let them gently
+boil till they come to a jelly; let them stand therein a quarter of
+an hour, then put them into a pot and keep them.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XI.
+
+  _To make all manner of made Dishes, with or without Paste._
+
+
+  _To make a Paste for a Pie._
+
+Take to a gallon of flour a pound of butter, boil it in fair water,
+and make the paste up quick.
+
+
+  _To make cool Butter Paste for Patty-Pans or Pasties._
+
+Take to every peck of flour five pound of butter, the whites of six
+eggs, and work it well together with cold spring water; you must
+bestow a great deal of pains, and but little water, or you put out
+the millers eyes. This paste is good only for patty-pan and pasty.
+
+Sometimes for this paste put in but eight yolks of eggs, and but two
+whites, and six pound of butter.
+
+
+  _To make Paste for thin bak'd Meats._
+
+The paste for your thin and standing bak'd meats must be made with
+boiling water, then put to every peck of flour two pound of butter,
+but let your butter boil first in your liquor.
+
+
+  _To make Custard Paste._
+
+Let it be only boiling water and flour without butter, or put sugar
+to it, which will add to the stiffness of it, & thus likewise all
+pastes for Cuts and Orangado Tarts, or such like.
+
+
+  _Paste for made-Dishes in the Summer._
+
+Take to a gallon of flour three pound of butter, eight yolks of
+eggs, and a pint of cream or almond milk, work up the butter and
+eggs dry into the flour, then put cream to it, and make it pretty
+stiff.
+
+
+  _Paste Royal for made Dishes._
+
+Take to a gallon of flour a pound of sugar, a quart of almond milk,
+a pound and half of butter, and a little saffron, work up all cold
+together], with some beaten cinamon, two or three eggs, rose-water,
+and a grain of ambergriese and musk.
+
+
+  _Otherways._
+
+Take a pottle of flour, half a pound of butter, six yolks of eggs,
+a pint of cream, a quarter of a pound of sugar, and some fine beaten
+cinamon, and work up all cold.
+
+
+  _Otherways._
+
+Take to a pottle of flour four eggs, a pound and a half of butter,
+and work them up dry in the flour, then make up the paste with a
+pint of white-wine, rose-water, and sugar.
+
+
+  _To make Paste for Lent for made Dishes._
+
+Take a quart of flour, make it up with almond-milk, half a pound of
+butter, and some saffron.
+
+
+  _To make Puff-Paste divers ways._
+
+
+  _The First Way._
+
+Take a pottle of flour, mix it with cold water, half a pound of
+butter, and the whites of five eggs; mix them together very well and
+stiff, then roul it out very thin, and put flour under it and over
+it, then take near a pound of butter, and lay it in bits all over,
+double it in five or six doubles, this being done roul it out the
+second time, and serve it as at the first, then roul it out and cut
+it into what form, or for what use you please; you need not fear the
+curle, for it will divide it as often as you double it, which ten or
+twelve times is enough for any use.
+
+
+  _The second way._
+
+Take a quart of flour, and a pound and a half of butter, work the
+half pound of butter dry into the flour, then put three or four eggs
+to it, and as much cold water as will make it leith paste, work it
+in a piece of a foot long, then strew a little flour on the table,
+take it by the end, and beat it till it stretch to be long, then put
+the ends together, and beat it again, and so do five or six times,
+then work it up round, and roul it up broad; then beat your pound of
+butter with a rouling pin that it may be little, take little bits
+thereof, and stick it all over the paste, fold up your paste close,
+and coast it down with your rouling pin, roul it out again, and so
+do five or six times, then use it as you will.
+
+
+  _The third way._
+
+Break two eggs into three pints of flour, make it with cold water
+and roul it out pretty thick and square, then take so much butter as
+paste, lay it in ranks, and divide your butter in five pieces, that
+you may lay it on at five several times, roul your paste very broad,
+and stick one part of the butter in little pieces all over your
+paste, then throw a handful of flour slightly on, fold up your paste
+and beat it with a rowling-pin, so roul it out again, thus do five
+times, and make it up.
+
+
+  _The fourth way._
+
+Take to a quart of flour four whites and but two yolks of eggs, and
+make it up with as much cream as will make it up pretty stiff paste,
+then roul it out, and beat three quarters of a pound of butter of
+equal hardness of the paste, lay it on the paste in little bits at
+ten several times; drive out your paste always one way; and being
+made, use it as you will.
+
+
+  _The fifth way._
+
+Work up a quart of flour with half a pound of butter, three whites
+of eggs, and some fair spring water, make it a pretty stiff paste,
+and drive it out, then beat half a pound of more butter of equal
+hardness of the paste, and lay it on the paste in little bits at
+three several times, roul it out, and use it for what use you
+please.
+
+Drive the paste out every time very thin.
+
+
+  _A made Dish or Florentine of any kind of Tongue
+    in Dish, Pye, or Patty-pan._
+
+Take a fresh neats tongue, boil it tender and blanch it, being cold,
+cut it into little square bits as big as a nutmeg, and lard it with
+very small lard, then have another tongue raw, take off the skin,
+and mince it with beef-suet, then lay on one half of it in the dish
+or patty pan upon a sheet of paste; then lay on the tongue being
+larded and finely seasoned with nutmeg, pepper, and salt; and with
+the other minced tongue put grated bread to it, some yolks of raw
+eggs, some sweet herbs minced small, and made up into balls as big
+as a walnut, lay them on the other tongue, with some chesnuts,
+marrow, large mace, some grapes, gooseberries or barberries, some
+slices of interlarded bacon and butter, close it up and bake it,
+being baked liquor it with grape-verjuyce, beaten butter, and the
+yolks of three or four eggs strained with the verjuyce.
+
+
+  _A made Dish of Tongues otherways._
+
+Take neats-tongues or smaller tongues, boil them tender, and slice
+them thin, then season them with nutmeg, pepper, beaten cinamon;
+salt, and some ginger, season them lightly, and lay them in a dish
+on a bottom or sheet of paste mingled with some currans, marrow,
+large mace, dates, slic't lemon, grapes, barberries, or gooseberries
+and butter, close up the dish, and being almost baked, liquor it
+with white wine, butter, and sugar, and ice it.
+
+
+  _Made Dish in Paste of two Rabits, with sweet liquor._
+
+Take the rabits, flay them, draw them and cut them into small pieces
+as big as a walnut, then wash and dry them with a clean cloth, and
+season them with pepper, nutmeg, and salt; lay them on a bottom of
+paste, also lay on them dates, preserved lettice stalks, marrow,
+large mace, grapes, and slic't orange or lemon, put butter to it,
+close it up and bake it, being baked, liquor it with sugar,
+white-wine and butter; or in place of wine, grape-verjuyce, and
+strained yolks of raw eggs.
+
+In winter bake them with currans, prunes, skirrets, raisins of the
+sun, _&c._
+
+
+  _A made Dish of Florentine, or a Partridge or Capon._
+
+Being roasted and minced very small with as much beef-marrow, put to
+it two ounces of orangado minced small with as much green citron
+minced also, season the meat with a little beaten cloves, mace,
+nutmeg, salt, and sugar, mix all together, and bake it in puff
+paste; when it is baked, open it, and put in half a grain of musk or
+ambergriese, dissolved with a little rose-water, and the juyce of
+oranges, stir all together amongst the meat, cover it again, and
+serve it to the table.
+
+
+  _To make a Florentine, or Dish, without Paste, or on Paste._
+
+Take a leg of mutton or veal, shave it into thin slices, and mingle
+it with some sweet herbs, as sweet marjoram, tyme, savory, parsley,
+and rosemary, being minced very small, a clove of garlick, some
+beaten nutmeg, pepper, a minced onion, some grated manchet, and
+three or four yolks of raw eggs, mix all together with a little
+salt, some thin slices of interlarded bacon, and some oster-liquor,
+lay the meat round the dish on a sheet of paste, or in the dish
+without paste, bake it, and being baked, stick bay leaves round the
+dish.
+
+
+  _To bake Potatoes, Artichocks in a Dish, Pye, or Patty-pan
+    either in Paste, or little Pasties._
+
+Take any of these roots, and boil them in fair water, but put them
+not in till the water boils, being tender boil'd, blanch them, and
+season them with nutmeg, pepper, cinamon, and salt, season them
+lightly, then lay on a sheet of paste in a dish, and lay on some
+bits of butter, then lay on the potatoes round the dish, also some
+eringo roots, and dates in halves, beef marrow, large mace, slic't
+lemon, and some butter, close it up with another sheet of paste,
+bake it, and being baked, liquor it with grape-verjuyce, butter and
+sugar, and ice it with rose-water and sugar.
+
+
+  _To make a made Dish of Spinage in Paste baked._
+
+Take some young spinage, and put it in boiling hot fair water,
+having boil'd two or three walms, drain it from the water, chop it
+very small, and put it in a dish with some beaten cinamon, salt,
+sugar, a few slic't dates, a grain of musk dissolved in rose-water,
+some yolks of hard eggs chopped small, some currans and butter; stew
+these foresaid materials on a chaffing dish of coals, then have a
+dish of short paste on it, and put this composition upon it, either
+with a cut, a close cover, or none; bake it, and being baked, ice it
+with some fine sugar, water, and butter.
+
+
+  _Other made Dish of Spinage in Paste baked._
+
+Boil spinage as beforesaid, being tender boil'd, drain it in a
+cullender, chop it small, and strain it with half a pound of
+almond-paste, three or four yolks of eggs, half a grain of musk,
+three or four spoonfuls of cream, a quartern of fine sugar, and a
+little salt; then bake it on a sheet of paste on a dish without a
+cover, in a very soft oven, being fine and green baked, stick it
+with preserved barberries, or strow on red and white biskets, or red
+and white muskedines, and scrape on fine sugar.
+
+
+  _A made Dish of Spinage otherways._
+
+Take a pound of fat and well relished cheese, and a pound of cheese
+curds, stamp them in a mortar with some sugar, then put in a pint of
+juyce of spinage, a pint of cream, ten eggs, cinamon, pepper,
+nutmeg, and cloves, make your dish without a cover, according to
+this form, being baked ice it.
+
+
+  _To make a made Dish of Barberries._
+
+Take a good quantity of them and boil them with claret-wine,
+rose-water and sugar, being boil'd very thick, strain them, and put
+them on a bottom of puff paste in a dish, or short fine paste made
+of sugar, fine flour, cold butter, and cold water, and a cut cover
+of the same paste, bake it and ice it, and cast bisket on it, but
+before you lay on the iced cover, stick it with raw barberries in
+the pulp or stuff.
+
+
+  _To make a Peasecod Dish, in a Puff Paste._
+
+Take a pound of almonds, and a quarter of a pound of sugar, beat the
+almonds finely to a paste with some rose-water, then beat the sugar
+amongst them, mingle some sweet butter with it, and make this stuff
+up in puff paste like peasecods, bake them upon papers, and being
+baked, ice it with rose-water, butter, and fine sugar.
+
+In this fashion you may make peasecod stuff of preserved quinces,
+pippins, pears, or preserved plums in puff paste.
+
+
+  _Make Dishes of Frogs in the Italian Fashion._
+
+Take the thighs and fry them in clarified butter, then have slices
+of salt Eels watered, flay'd, bon'd, boil'd, and cold, slice them in
+thin slices, and season both with pepper, nutmeg, and ginger, lay
+butter on your paste, and lay a rank of frog, and a rank of Eel,
+some currans, gooseberries or grapes, raisins, pine-apple seeds,
+juyce of orange, sugar, and butter; thus do three times, close up
+your dish, and being baked ice it.
+
+Make your paste of almond milk, flour, butter, yolks of eggs, and
+sugar.
+
+In the foresaid dish you may add fryed onions, yolks of hard eggs,
+cheese-curds, almond-paste, or grated cheese.
+
+
+  _To make a made Dish of Marrow._
+
+Take the marrow of two or three marrow-bones, cut it into pieces
+like great square dice, and put to it a penny manchet grated fine,
+some slic't dates, half a quartern of currans, a little cream,
+rosted wardens, pippins or quinces slic't, and two or three yolks of
+raw eggs, season them with cinamon, ginger, and sugar, and mingle
+all together.
+
+
+  _A made Dish of Rice in Puff Paste._
+
+Boil your rice in fair water very tender, scum it, and being boil'd
+put it in a dish, then put to it butter, sugar, nutmeg, salt,
+rose-water, and the yolks of six or eight eggs, put it in a dish, of
+puff paste, close it up and bake it, being baked, ice it, and caste
+on red and white biskets, and scraping sugar.
+
+Sometimes for change you may add boil'd currans and beaten cinamon,
+and leave out nutmeg.
+
+
+  _Otherways of Almond-Paste, and boiled Rice._
+
+Mix all together with some cream, rose-water, sugar, cinamon, yolks
+of eggs, salt, some boil'd currans, and butter; close it up and bake
+it in puff-paste, ice it, and cast on red and white biskets and
+scrape on sugar.
+
+
+  _Otherways a Made Dish of Rice and Paste._
+
+Wash the rice clean, and boil it in cream till it be somewhat thick,
+then put it out into a dish, and put to it some sugar, butter, six
+or eight yolks of eggs, beaten cinamon, slic't dates, currans,
+rose-water, and salt, mix all together, and bake it in puff paste or
+short paste, being baked ice it, and cast biskets on it.
+
+
+  _To make a made Dish of Rice, Flour, and Cream._
+
+Take half a pound of rice, dust and pick it clean, then wash it, dry
+it, lay it abroad in a dish as thin as you can or dry it in a
+temperate oven, being well dried, rub it, and beat it in a mortar
+till it be as fine as flour; then take a pint of good thick cream,
+the whites of three new laid eggs, well beaten together, and a
+little rose-water, set it on a soft fire, and boil it till it be
+very thick, then put it in a platter and let it stand till it be
+cold, then slice it out like leach, cast some bisket upon it, and so
+serve it.
+
+
+  _To make a made Dish of Rice, Prunes, and Raisins._
+
+Take a pound of prunes, and as many raisins of the sun, pick and
+wash them, then boil them with water and wine, of each a like
+quantity; when you first set them on the fire, put rice flour to
+them, being tender boil'd strain them with half a pound of sugar,
+and some rose-water, then stir the stuff till it be thick like
+leach, put it in a little earthen pan, being cold slice it, dish it,
+and cast red and white bisket on it.
+
+
+  _To make a made Dish of Blanchmanger._
+
+Take a pint of cream, the whites of six new laid eggs, and some
+sugar; set them over a soft fire in a skillet and stir it
+continually till it be good and thick, then strain it, and being
+cold, dish it on a puff-paste bottom with a cut cover, and cast
+biskets on it.
+
+
+  _A made Dish of Custard stuff, called an Artichock Dish._
+
+Boil custard stuff in a clean scowred skillet, stir it continually,
+till it be something thick, then put it in a clean strainer, and let
+it drain in a dish, strain it with a little musk or ambergriese,
+then bake a star of puff paste on a paper, being baked take it off
+the paper, and put it in a dish for your stuff, then have lozenges
+also ready baked of puff paste, stick it round with them, and scrape
+on fine sugar.
+
+
+  _A made Dish of Butter and eggs._
+
+Take the yolks of twenty four eggs, and strain them with cinamon,
+sugar, and salt; then put melted butter to them, some fine minced
+pippins, and minced citron, put it on your dish of paste, and put
+slices of citron round about it, bar it with puff paste, and the
+bottom also, or short paste in the bottom.
+
+
+  _To make a made dish of Curds._
+
+Take some tender curds, wring the wehy from them very well, then put
+to them two raw eggs, currans, sweet butter, rose-water, cinamon,
+sugar, and mingle all together, then make a fine paste with flour,
+yolks of egs, rose-water, & other water, sugar, saffron, and butter,
+wrought up cold, bake it either in this paste or in puff-paste,
+being baked ice it with rose-water, sugar, and butter.
+
+
+_To make a Paste of Violets, Cowslips, Burrage, Bugloss, Rosemary
+Flowers,_ &c.
+
+Take any of these flowers, pick the best of them, and stamp them in
+a stone mortar, then take double refined sugar, and boil it to a
+candy height with as much rosewater as will melt it, stir it
+continually in the boiling, and being boiled thick, cast it into
+lumps upon a pye plate, when it is cold, box them, and keep them all
+the year in a stove.
+
+
+  _To make the Portugal Tarts for banquetting._
+
+Take a pound of marchpane paste being finely beaten, and put into it
+a grain of musk, six spoonfuls of rose-water, and the weight of a
+groat of Orris Powder, boil all on a chaffing dish of coals till it
+be something stiff; then take the whites of two eggs, beaten to
+froth, put them into it, and boil it again a little, let it stand
+till it be cold, mould it, and roul it out thin; then take a pound
+more of almond-paste unboil'd, and put to it four ounces of
+caraway-seed, a grain of musk, and three drops of oyl of lemons,
+roul the paste into small rouls as big as walnuts, and lay these
+balls into the first made paste, flat them down like puffs with your
+thumbs a little like figs and bake them upon marchpane wafers.
+
+
+  _To make Marchpane._
+
+Take two pounds of almonds blanch't and beaten in a stone mortar,
+till they begin to come to a fine paste, then take a pound of sifted
+sugar, put it in the mortar with the almonds, and make it into a
+perfect paste, putting to it now and then in the beating of it a
+spoonful of rose-water, to keep it from oyling; when you have beat
+it to a puff paste, drive it out as big as a charger, and set an
+edge about it as you do upon a quodling tart, and a bottom of wafers
+under it, thus bake it in an oven or baking pan; when you see it is
+white, hard, and dry, take it out, and ice it with rose-water and
+sugar being made as thick as butter for fritters, to spread it on
+with a wing feather, and put it into the oven again; when you see it
+rise high, then take it out and garnish it with some pretty conceits
+made of the same stuff, slick long comfets upright on it, and so
+serve it.
+
+
+  _To make Collops like Bacon of Marchpane._
+
+Take some of your Marchpane paste and work it with red sanders till
+it be red, then roul a broad sheet of white marchpane paste, and a
+sheet of red paste, three of white, and four of red, lay them one
+upon another, dry it, cut it overthwart, and it will look like
+collops of bacon.
+
+
+  _To make Almond Bread._
+
+Take almonds, and lay them in water all night, blanch them and slice
+them, take to every pound of almonds a pound of fine sugar finely
+beat, & mingle them together, then beat the whites of 3 eggs to a
+high froth, & mix it well with the almonds & sugar; then have some
+plates and strew some flour on them, lay wafers on them and almonds
+with edges upwards, lay them as round as you can, and scrape a
+little sugar on them when they are ready to set in the oven, which
+must not be so hot as to colour white paper; being a little baked
+take them out, set them on a plate, then put them in again, and keep
+them in a stove.
+
+
+  _To make Almond Bisket._
+
+Take the whites of four new laid eggs and two yolks, beat them
+together very well for an hour, then have in readiness a quarter of
+a pound of the best almonds blanched in cold water, beat them very
+small with rosewater to keep them from oiling, then have a pound of
+the best loaf sugar finely beaten, beat it in the eggs a while, then
+put in the almonds, and five or six spoonfuls of fine flour, so bake
+them on paper, plates, or wafers; then have a little fine sugar in a
+piece of tiffany, dust them over as they go into the oven, and bake
+them as you do bisket.
+
+
+  _To make Almond-Cakes._
+
+Take a pound of almonds, blanch them and beat them very small in a
+little rose-water where some musk hath been steeped, put a pound of
+sugar to them fine beaten, and four yolks of eggs, but first beat
+the sugar and the eggs well together, then put them to the almonds
+and rose-water, and lay the cakes on wafers by half spoonfuls, set
+them into an oven after manchet is baked.
+
+
+  _To make Almond-Cakes otherways._
+
+Take a pound of the best Jordan almonds, blanch them in cold water
+as you do marchpane, being blanched wipe them dry in a clean cloth,
+& cut away all the rotten from them, then pound them in a
+stone-motar, & sometimes in the beating put in a spoonful of
+rose-water wherein you must steep some musk; when they are beaten
+small mix the almonds with a pound of refined sugar beaten and
+searsed; then put the stuff on a chafing-dish of coals in a made
+dish, keep it stirring, and beat the whites of seven eggs all to
+froth, put it into the stuff and mix it very well together, drop it
+on a white paper, put it on plates, and bake them in an oven; but
+they must not be coloured.
+
+
+  _To make white Ambergriese Cakes._
+
+Take the purest refined sugar that can be got, beat it and searse
+it; then have six new laid eggs, and beat them into a froth, take
+the froth as it riseth, and drop it into the sugar by little and
+little, grinding it still round in a marble mortar and pestle, till
+it be throughly moistened, and wrought thin enough to drop on
+plates; then put in some ambergriese, a little civet, and some
+anniseeds well picked, then take your pie plates, wipe them, butter
+them, and drop the stuff on them with a spoon in form of round
+cakes, put them into a very mild oven and when you see them be hard
+and rise a little, take them out and keep them for use.
+
+
+  _To make Sugar-Cakes or Jambals._
+
+Take two pound of flour, dry it, and season it very fine, then take
+a pound of loaf sugar, beat it very fine, and searse it, mingle your
+flour and sugar very well; then take a pound and a half of sweet
+butter, wash out the salt and break it into bits into the flour and
+sugar, then take the yolks of four new laid eggs, four or five
+spoonfuls of sack, and four spoonfuls of cream, beat all these
+together, put them into the flour, and work it up into paste, make
+them into what fashion you please, lay them upon papers or plates,
+and put them into the oven; be careful of them, for a very little
+thing bakes them.
+
+
+  _To make Jemelloes._
+
+Take a pound of fine sugar, being finely beat, and the yolks of four
+new laid eggs, and a grain of musk, a thimble full of caraway seed
+searsed, a little gum dragon steeped in rose-water, and six
+spoonfuls of fine flour beat all these in a thin paste a little
+stiffer then butter, then run it through a butter-squirt of two or
+three ells long bigger then a wheat straw, and let them dry upon
+sheets of paper a quarter of an hour, then tie them in knots or what
+pretty fashion you please, and when they be dry, boil them in
+rose-water and sugar; it is an excellent sort of banqueting.
+
+
+  _To make Jambals._
+
+Take a pint of fine wheat flour, the yolks of three or four new laid
+eggs, three or four spoonfuls of sweet cream, a few anniseeds, and
+some cold butter, make it into paste, and roul it into long rouls,
+as big as a little arrow, make them into divers knots, then boil
+them in fair water like simnels; bake them, and being baked, box
+them and keep them in a stove. Thus you may use them, and keep them
+all the year.
+
+
+  _To make Sugar Plate._
+
+Take double refined sugar, sift it very small through a fine searse,
+then take the white of an egg, gum dragon, and rose-water, wet it,
+and beat it in a mortar till you are able to mould it, but wet it
+not to much at the first. If you will colour it, and the colour be
+of a watry substance, put it in with the rose-water, if a powder,
+mix it with your sugar before you wet it; when you have beat it in
+the mortar, and that it is all wet, and your colour well mixt in
+every place, then mould it and make it into what form you please.
+
+
+  _To make Muskedines called Rising Comfits or Vissing Comfits._
+
+Take half a pound of refined sugar, being beaten and searsed, put
+into it two grains of musk, a grain of civet, two grains of
+ambergriese, and a thimble full of white orris powder, beat all
+these with gum-dragon steeped in rose-water; then roul it as thin as
+you can, and cut it into little lozenges with your iging-iron, and
+stow them in some warm oven or stove, then box them and keep them
+all the year.
+
+
+  _To make Craknels._
+
+Take half a pound of fine flour dryed and searsed, and as much fine
+sugar searsed, mingled with a spoonfull of coriander-seed bruised,
+and two ounces of butter rubbed amongst the flour and sugar, wet it
+with the yolks of two eggs, half a spoonful of white rose-water, and
+two spoonfuls of cream, or as much as will wet it, work the paste
+till it be soft and limber to roul and work, then roul it very thin,
+and cut them round by little plats, lay them upon buttered papers,
+and when they go into the oven, prick them, and wash the tops with
+the yolk of an egg, beaten and made thin with rose-water or fair
+water; they will give with keeping, therfore before they are eaten
+they must be dried in a warm oven to make them crisp.
+
+
+  _To make Mackeroons._
+
+Take a pound of the finest sugar, and a pound of the best
+Jordan-almonds, steep them in cold water, blanch them and pick out
+the spots: then beat them to a perfect paste in a stone mortar, in
+the beating of them put rose-water to them to keep them from oyling,
+being finely beat, put them in a dish with the sugar, and set them
+over a chafing-dish of coals, stir it till it will come clean from
+the bottom of the dish, then put in two grains of musk, and three of
+ambergriese.
+
+
+  _To make the Italian Chips._
+
+Take some paste of flowers, beat them to fine powder, and searse or
+sift them; then take some gum-dragon steeped in rose-water, beat it
+to a perfect paste in a marble mortar, then roul it thin, and lay
+one colour upon another in a long roul, roul them very thin, then
+cut them overthwart, and they will look of divers pretty colours
+like marble.
+
+
+  _To make Bisket Bread._
+
+Take a pound of sugar searsed very fine, a pound of flour well
+dryed, twelve eggs and but six whites, a handful of caraway-seed,
+and a little salt; beat all these together the space of an hour,
+then your oven being hot, put them into plates or tin things, butter
+them and wipe them, a spoonful into a plate is enough, so set them
+into the oven, and make it as hot as to bake them for manchet.
+
+
+  _To make Bisquite du Roy._
+
+Take a pound of fine searsed sugar, a pound of fine flour, and six
+eggs, beat them very well, then put them all into a stone mortar,
+and pound them for the space of an hour and a half, let it not stand
+still, for then it will be heavy, and when you have beaten it so
+long a time, put in halfe an ounce of anniseed; then butter over
+some pie plates, and drop the stuff on the plate as fast as two or
+three can with spoons, shape them round as near as you can, and set
+them into an oven as hot as for manchet, but the less they are
+coloured the better.
+
+
+  _Bisquite du Roy otherways._
+
+Take to a pound of flour a pound of sugar, and twelve new laid eggs,
+beat them in a deep dish, then put to them two grains of musk
+dissolved, rose-water, anniseed, and coriander-seed, beat them the
+space of an hour with a wooden spatter; then the oven being ready,
+have white tin molds butter'd, and fill them with this Bisquite,
+strow double refined sugar in them, and bake them when they rise out
+of the moulds, draw them and put them on a great pasty-plate or
+pye-plate, and dry them in a stove, and put them in a square lattin
+box, and lay white papers betwixt every range or rank, have a
+padlock to it, and set it over a warm oven, so keep them, and thus
+for any kind of bisket, mackeroons, marchpane, sugar plates, or
+pasties, set them in a temperate place where they may not give with
+every change of weather, and thus you may keep them very long.
+
+
+  _To make Shell Bread._
+
+Take a quarter of a pound of rice flour, a quarter of a pound of
+fine flour, the yolks of four new laid eggs, and a little
+rose-water, and a grain of musk; make these into a perfect paste,
+then roul it very thin and bake it in great muscle-shells, but first
+roast the shells in butter melted where they be baked, boil them in
+melted sugar as you boil a simmel, then lay them on the bottom of a
+wooden sieve, and they will eat as crisp as a wafer.
+
+
+  _ To make Bean Bread._
+
+Take two pound of blanched almonds and slice them, take to them two
+pound of double refined sugar finely beaten and searsed, five whites
+of eggs beaten to froth, a little musk steeped to rose-water and
+some anniseeds, mingle them all together in a dish, and bake them on
+pewter-plates buttered, then afterwards dry them and them.
+
+
+  _To make Ginger-Bread._
+
+Take a pound of Jordan Almonds, and a penny manchet grated and
+sifted and mingled among the almond paste very fine beaten, an ounce
+of slic't ginger, two thimble fuls of liquoras and anniseed in
+powder finely searsed, beat all in a mortar together, with two or
+three spoonfuls of rose-water, beat them to a perfect paste with
+half a pound of sugar, mould it, and roul it thin, then print it and
+dry it in a stove, and guild it if you please.
+
+Thus you may make gingerbread of sugar plate, putting sugar to it as
+abovesaid.
+
+
+  _To make Ipocras._
+
+Take to a gallon of wine, three ounces of cinamon, two ounces of
+slic't ginger, a quarter of an ounce of cloves, an ounce of mace,
+twenty corns of pepper, an ounce of nutmegs, three pound of sugar,
+and two quarts of cream.
+
+
+  _Otherways._
+
+Take to a pottle of wine, an ounce of cinamon, an ounce of ginger,
+an ounce of nutmegs, a quarter of an ounce of cloves, seven corns of
+pepper, a handful of rosemary-flowers, and two pound of sugar.
+
+
+  _To make excellent Mead much commended._
+
+Take to every quart of honey a gallon of fair spring water, boil it
+well with nutmeg and ginger bruised a little, in the boiling scum it
+well, and being boil'd set it a cooling in severall vessels that it
+may stand thin, then the next day put it in the vessel, and let it
+stand a week or two, then draw it in bottles.
+
+If it be to drink in a short time you may work it as beer, but it
+will not keep long.
+
+Or take to every gallon of water, a quart of honey, a quarter of an
+ounce of mace, as much ginger and cinnamon, and half as much cloves,
+bruise them, and use them as abovesaid.
+
+
+  _Otherways._
+
+Take five quarts and a pint of water, warm it, and put to it a quart
+of honey, and to every gallon of liquor one lemon, and a quarter of
+an ounce of nutmegs; it must boil till the scum rise black, and if
+you will have it quickly ready to drink, squeeze into it a lemon
+when you tun it, and tun it cold.
+
+
+  _To make Metheglin._
+
+Take all sorts of herbs that are good and wholesome as balm, mint,
+rosemary, fennil, angelica, wild time, hysop, burnet, agrimony, and
+such other field herbs, half a handful of each, boil and strain
+them, and let the liquor stand till the next day, being setled take
+two gallons and a half of honey, let it boil an hour, and in the
+boiling scum it very clean, set it a cooling as you do beer, and
+when it is cold, take very good barm and put it into the bottom of
+the tub, by a little & a little as to beer, keeping back the thick
+setling that lieth in the bottom of the vessel that it is cooled in;
+when it is all put together cover it with a cloth and let it work
+very near three days, then when you mean to put it up, skim off all
+the barm clean, and put it up into a vessel, but you must not stop
+the vessel very close in three or four days, but let it have some
+vent to work; when it is close stopped you must look often to it,
+and have a peg on the top to give it vent, when you heare it make a
+noise as it will do, or else it will break the vessel.
+
+Sometimes make a bag and put in good store of slic't ginger, some
+cloves and cinamon, boil'd or not.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XII.
+
+  _To make all manner of Creams, Sack-Possets, Sillabubs,
+    Blamangers, White-Pots, Fools, Wassels,_ &c.
+
+
+  _To make Apple Cream._
+
+Take twelve pippins, pare and slice, or quarter them, put them into
+a skillet with some claret wine, and a race of ginger sliced thin,
+a little lemon-peel cut small, and some sugar; let all these stew
+together till they be soft, then take them off the fire and put them
+in a dish, and when they be cold take a quart of cream boil'd with a
+little nutmeg, and put in of the apple stuff to make it of what
+thickness you please, and so serve it up.
+
+
+  _To make Codling Cream._
+
+Take twenty fair codlings being peeld and codled tender and green,
+put them in a clean silver-dish, filled half full of rose-water, and
+half a pound of sugar, boil all this liquor together till half be
+consumed, and keep it stirring till it be ready, then fill up the
+dish with good thick and sweet cream, stir it till it be well
+mingled, and when it hath boil'd round about the dish, take it off,
+sweeten it with fine sugar, and serve it cold.
+
+
+  _Otherways._
+
+Codle forty fair codlings green and tender, then peel and core them,
+and beat them in a mortar, strain them with a quart of cream, and
+mix them well together in a dish with fine sugar, sack, musk, and
+rose-water. Thus you may do with any fruit you please.
+
+
+  _To boil Cream with Codlings._
+
+Boil a quart of cream with mace, sugar, two yolks of eggs, two
+spoonfulls of rose water, and a grain of ambergriese, put it into
+the cream, and set them over the fire till they be ready to boil,
+then set them to cool, stirring it till it be cold; then take a
+quart of green codling stuff strained, put it into a silver dish,
+and mingle it with cream.
+
+
+  _To make Quince-Cream._
+
+Take and boil them in fair water, but first let the water boil, then
+put them in and being tender boil'd take them up and peel them,
+strain them and mingle it with fine sugar, then take some very good
+and sweet cream, mix all together and make it of a fit thickness, or
+boil the cream with a stick of cinamon, and let it stand till it be
+cold before you put it to the quinces. Thus you may do wardens or
+pears.
+
+
+  _To make Plum Cream._
+
+Take any kind of Plums, Apricocks, or the like, and put them in a
+dish with some sugar, white-wine, sack, claret, or rose-water, close
+them up with a piece of paste between two dishes; being baked and
+cold, put to them cream boil'd with eggs, or without, or raw, and
+scrape on sugar, _&c._
+
+
+  _To make Gooseberry Cream._
+
+Codle them green, and boil them up with sugar, being preserved put
+them into the cream strain'd as whole, scrape sugar on them, and so
+serve them cold in boil'd or raw cream. Thus you may do
+strawberries, raspas, or red currans, put in raw cream whole, or
+serve them with wine and sugar in a dish without cream.
+
+
+  _To make Snow Cream._
+
+Take a quart of cream, six whites of eggs, a quartern of rose-water,
+a quarter of a pound of double refined sugar, beat them together in
+a deep bason or a boul dish, then have a fine silver dish with a
+penny manchet, the bottom and upper crust being taken away, & made
+fast with paste to the bottom of the dish, and a streight sprig of
+rosemary set in the middle of it; then beat the cream and eggs
+together, and as it froatheth take it off with a spoon and lay it on
+the bread and rosemary till you have fill'd the dish. You may beat
+amongst it some musk and ambergriese dissolv'd, and gild it if you
+please.
+
+
+  _To make Snow Cream otherways._
+
+Boil a quart of cream with a stick of cinamon, and thicken it with
+rice flour, the yolks of two or three eggs, a little rose-water,
+sugar, and salt, give it a walm, and put it in a dish, lay clouted
+cream on it, and fill it up with whip cream or cream that cometh out
+of the top of a churn when the butter is come, disht out of a squirt
+or some other fine way, scrape on sugar, sprinkle it with rosewater,
+and stick some pine-apple-seeds on it.
+
+
+  _Otherways._
+
+Take three pints of cream, and the whites of seven eggs, strain them
+together, with a little rosewater and as much sugar as will sweeten
+it; then take a stick of a foot long, and split it in four quarters,
+beat the cream with it, or else with a whisk, and when the snow
+riseth, put it in a cullender with a spoon, that the thin may run
+from it, when you have snow enough, boil the rest with cinamon,
+ginger, and cloves, seeth it till it be thick, then strain it and
+when it is cold, put it in a clean dish, and lay your snow upon it.
+
+
+  _To make Snow Cream otherways with Almonds._
+
+Take a quart of good sweet cream, and a quarter of a pound of almond
+paste fine beaten with rose-water, and strained with half a pint of
+white-wine, put some orange-peel to it, a slic't nutmeg, and three
+sprigs of rosemary, let it stand two or three hours in steep; then
+put some double refined sugar to it, and strain it into a bason,
+beat it till it froth and bubble, and as the froth riseth, take it
+off with a spoon, and lay it in the dish you serve it up in.
+
+
+  _To make a Jelly of Almonds as white as Snow._
+
+Take a pound of almonds, steep them in cold water six hours, and
+blanch them into cold water, then make a decoction of half a pound
+of ising-glass, with two quarts of white wine and the juyce of two
+lemons, boil it till half be wasted, then let it cool and strain it,
+mingle it with the almonds, and strain them with a pound of double
+refined sugar, & the juyce of two lemons, turn it into colours, red,
+white, or yellow, and put it into egg shells, or orange peels, and
+serve them on a pye plate upon a dish.
+
+
+  _To Make Almond Cream._
+
+Take half a pound of almond paste beaten with ros-water, and strain
+it with a quart of cream, put it in a skillet with a stick of
+cinamon and boil it, stir it continually, and when it is boiled
+thick, put sugar to it, and serve it up cold.
+
+
+  _To make Almond Cream otherways._
+
+Take thick almond milk made with fair spring-water, and boil it a
+little then take it from the fire, and put to a little salt and
+vinegar, cast it into a clean strainer and hang it upon a pin over a
+dish, then being finely drained, take it down and put it in a dish,
+put to it some fine beaten sugar, and a little sack, muskedine, or
+white wine, dish it on a silver dish, and strow on red Biskets.
+
+
+  _Otherways._
+
+Take a quart of cream, boil it over night, then in the morning have
+half a pound of almonds blanched and fine beaten, strain them with
+the cream, and put to it a quarter of a pound of double refined
+sugar, a little rose-water, a little fine ginger and cinamon finely
+searsed, and mixed all together, dish it in a clean silver dish with
+fine carved sippets round about it.
+
+
+  _To make Almond Cheese._
+
+Take almonds being beaten as fine as marchpane paste, then have a
+sack-posset with cream and sack, mingle the curd of the posset with
+almond paste, and set it on a chafing-dish of coals, put some double
+refined sugar to it and some rose-water; then fashion it on a
+pye-plate like a fresh cheese, put it in a dish, put a little cream
+to it, scrape sugar, on it, and being cold serve it up.
+
+
+  _To make an excellent Cream._
+
+Take a quart of cream, and set it a boiling, with a large mace or
+two, whilst it is boiling cut some thin sippets, and lay them in a
+very fine clean dish, then have seven or eight yolks of eggs
+strained with rose-water, put some sugar to them, then take the
+cream from the fire, put in the eggs, and stir all together, then
+pour it on the slices of fine manchet, and being cold scrape on
+sugar, and so serve it.
+
+
+  _To make Cream otherways._
+
+Take a quart of cream, and boil it with four or five large maces,
+and a stick of whole cinamon; when it hath boiled a little while,
+have seven or eight yolks of eggs dissolved with a little cream,
+take the cream from the fire and put in the eggs, stir them well
+into the boiled cream, and put it in a clean dish, take out the
+spices, and when it is cold stick it with those maces and cinamon.
+Thus you may do with the whites of the eggs with cream.
+
+
+  _To make cast Cream._
+
+Take a quart of cream, a pint of new milk, and the whites of six
+eggs, strain them together and boil it, in the boiling stir it
+continnally till it be thick, then put to it some verjuyce, and put
+it into a strainer, hang it on a nail or pin to drain the whey from
+it, then strain it, put some sugar to it and rose-water; drain it in
+a fair dish, and strow on some preserved pine-kernels, or candied
+pistaches. In this fashion you may do it of the yolks of eggs.
+
+
+  _To make Clouted Cream._
+
+Take three galons of new milk, and set it on the fire in a clean
+scowred brass pan or kettle till it boils, then make a hole in the
+middle of the milk, & take three pints of good cream and put into
+the hole as it boileth, boil it together half an hour, then divide
+it into four milk pans, and let it cool two days, if the weather be
+not too hot, then take it up with a slice or scummer, put it in a
+dish, and sprinkle it with rose-water, lay one clod upon another,
+and scrape on sugar.
+
+
+  _To make clouted Cream otherways extraordinary._
+
+Take four gallons of new milk from the cow, set it over the fire in
+clean scowred pan or kettle to scald ready to boil, strain it
+through a clean strainer and put it into several pans to cool, then
+take the cream some six hours after, and put it in the dish you mean
+to serve it in, season it with rose-water, sugar, and musk, put some
+raw cream to it, and some snow cream on that.
+
+
+  _To make clouted Cream otherways._
+
+Take a gallon of new milk from the cow, two quarts of cream and
+twelve spoonfuls of rose-water, put these together in a large
+milk-pan, and set it upon a fire of charcoal well kindled, (you must
+be sure the fire be not too hot) and let it stand a day and a night,
+then take it off and dish it with a slice or scummer, let no milk be
+in it, and being disht and cut in fine little pieces, scrape sugar
+on it.
+
+
+  _To make a very good Cream._
+
+When you churn butter, take out half a pint of cream just as it
+begins to turn to butter, (that is, when it is a little frothy) then
+boil a quart of good thick and new cream, season it with sugar and a
+little rose-water, when it is quite cold, mingle it very well with
+that you take out of the churn, and so dish it.
+
+
+  _To make a Sack Cream._
+
+Take a quart of cream, and set it on the fire, when it is boiled,
+drop in six or eight drops of sack, and stir it well to keep it from
+curdling, then season it with sugar and strong water.
+
+
+  _To make Cabbidge Cream._
+
+Set six quarts of new milk on the fire, and when it boils empty it
+into ten or twelve earthen pans or bowls as fast as you can without
+frothing, set them where they may come, and when they are a little
+cold, gather the cream that is on the top with your hand, rumpling
+it together, and lay it on a plate, when you have laid three or four
+layers on one another, wet a feather in rose-water and musk and
+stroke over it, then searse a little grated nutmeg, and fine sugar,
+(and if you please, beat some musk and ambergriese in it) and lay
+three or four lays more on as before; thus do till you have off all
+the cream in the bowls, then put all the milk to boil again, and
+when it boils set it as you did before in bowls, and so use it in
+like manner; it will yield four or five times seething, which you
+must use as before, that it may lye round and high like a cabbige;
+or let one of the first bowls stand because the cream may be thick
+and most crumpled, take that up last to lay on uppermost, and when
+you serve it up searse or scrape sugar on it; this must be made over
+night for dinner, or in the morning for supper.
+
+
+  _To make Stone Cream._
+
+Take a quart of cream, two or three blades of large mace, two or
+three little sticks of cinamon, and six spoonfulls of rosewater,
+season it sweet with sugar, and boil it till it taste well of the
+spice, then dish it, and stir it till it be as cold as milk from the
+cow, then put in a little runnet and stir it together, let it stand
+and cool, and serve it to the table.
+
+
+  _To make Whipt Cream._
+
+Take a whisk or a rod and beat it up thick in a bowl or large bason,
+till it be as thick as the cream that comes off the top of a churn,
+then lay fine linning clouts on saucers being wet, lay on the cream,
+and let it rest two or three hours, then turn them into a fine
+silver dish, put raw cream to them, and scrape on sugar.
+
+
+  _To make Rice Cream._
+
+Take a quart of cream, two handfuls of rice flour, and a quarter of
+a pound of sugar, mingle the flour and sugar very well together, and
+put it in the cream; then beat the yolk of an egg with a little
+rose-water, put it to the cream and stir them all together, set it
+over a quick fire, keeping it continually stirring till it be as
+thick as pap.
+
+
+  _To make another rare Cream._
+
+Take a pound of almond paste fine beaten with rose-water, mingle it
+with a quart of cream, six eggs, a little sack, half a pound of
+sugar, and some beaten nutmeg; strain them and put them in a clean
+scowred skillet, and set it on a soft fire, stir it continually, and
+being well incorporated, dish it, and serve it with juyce of orange,
+sugar, and stick it full of canded pistaches.
+
+
+  _To make a white Leach of Cream._
+
+Take a quart of cream, twelve spoonfuls of rose-water, two grains of
+musk, two drops of oyl of mace, or two large maces, boil them with
+half a pound of sugar, and half a pound of the whitest ising-glass;
+being first steeped and washed clean, then run it through your
+jelly-bag, into a dish; when it is cold slice it into chequer-work,
+and serve it on a plate. This is the best way to make leach.
+
+
+  _To make other Leach with Almonds._
+
+Take two ounces of ising-glass, lay it two hours in fair water; then
+boil it in clear spring water, and being well digested set it to
+cool; then have a pound of almonds beaten very fine with rose-water,
+strain them with a pint of new milk, and put in some mace and slic't
+ginger, boil them till it taste well of the spices, then put into it
+the digested ising-glass, some sugar, and a little rose-water, give
+it a warm over the fire, and run it through a strainer into dishes,
+and slice it into dishes.
+
+
+  _To make a Cream Tart in the Italian fashion to eat cold._
+
+Take twenty yolks of eggs, and two quarts of cream, strain it with a
+little salt, saffron, rose-water, juyce of orange, a little
+white-wine, and a pound of fine sugar, then bake it in a deep dish
+with some fine cinamon, and some canded pistaches stuck on it, and
+when it is baked, white muskedines.
+
+Thus you may do with the whites of the eggs, and put in no spices.
+
+
+  _To make Piramedis Cream._
+
+Take a quart of water, and six ounces of harts-horn, put it into a
+bottle with gum-dragon, and gum-araback, of each as much as a
+walnut; put them all into the bottle, which must be so big as will
+hold a pint more, for if it be full it will break, stop it very
+close with a cork, and tye a cloth over it, put the bottle in the
+beef-pot, or boil it in a pot with water, let it boil three hours,
+then take as much cream as there is jelly, and half a pound of
+almonds well beaten with rose-water, mingle the cream and the
+almonds together, strain it, then put the jelly when it is cold into
+a silver bason, and the cream to it, sweeten it as you please, and
+put in two or three grains of musk and ambergriese, set it over the
+fire, and stir it continually till be seathing hot, but let it not
+boil; then put it in an old fashioned drinking glass, and let it
+stand till it be cold, when you will use it, put the glass in some
+warm water, and whelm it in a dish, then take pistaches boil'd in
+white-wine and sugar, stick it all over, and serve it in with cream.
+
+
+  _French Barley Cream._
+
+Take a porringer full of French perle barley, boil it in eight or
+nine several waters very tender, then put it in a quart of cream,
+with some large mace, and whole cinamon, boil it about a quarter of
+an hour; then have two pound of almonds blanched and beaten fine
+with rose-water, put to them some sugar, and strain the almonds with
+some cold cream, then put all over the fire, and stir it till it be
+half cold, then put to it two spoonfuls of sack or white-wine, and a
+little salt, and serve it in a dish cold.
+
+
+  _To make Cheesecakes._
+
+Let your paste be very good, either puff-paste or cold butter-paste,
+with sugar mixed with it, then the whey being dried very well from
+the cheese-curds which must be made of new milk or butter, beat them
+in a mortar or tray, with a quarter of a pound of butter to every
+pottle of curds, a good quantity of rose-water, three grains of
+ambergriese or musk prepared, the crums of a small manchet rubbed
+through a cullender, the yolks of ten eggs, a grated nutmeg,
+a little salt, and good store of sugar, mix all these well together
+with a little cream, but do not make them too soft; instead of bread
+you may take almonds which are much better; bake them in a quick
+oven, and let them not stand too long in, least they should be to
+dry.
+
+
+  _To make Cheesecakes otherways._
+
+Make the crust of milk & butter boil'd together, put it into the
+flour & make it up pretty stiff, to a pottle of fine flour, take
+half a pound of butter; then take a fresh cheese made of morning
+milk, and a pint of cream, put it to the new milk, and set the
+cheese with some runnet, when it is come, put it in a cheese-cloth
+and press it from the whey, stamp in the curds a grated fine small
+manchet, some cloves and mace, a pound and a half of well washed and
+pick't currans, the yolks of eight eggs, some rose-water, salt, half
+a pound of refined white sugar, and a nutmeg or two; work all these
+materials well together with a quarter of a pound of good sweet
+butter, and some cream, but make it not too soft, and make your
+cheesecakes according to these formes.
+
+
+  _To make Cheesecakes otherways._
+
+Make the paste of a pottle of flour, half a pound of butter, as much
+ale barm as two egg shells will hold, and a little saffron made into
+fine powder, and put into the flour, melt the butter in milk, and
+make up the paste; then take the curds of a gallon of new milk
+cheese, and a pint of cream, drain the whey very well from it, pound
+it in a mortar, then mix it with half a pound of sugar, and a pound
+of well washed and picked currans, a grated nutmeg, some fine beaten
+cinamon, salt, rose-water, a little saffron made into fine powder,
+and some eight yolks of eggs, work it up very stiff with some butter
+and a little cream.
+
+
+  _Otherways._
+
+Take six quarts of new milk, run it pretty cold, and when it is
+tender come, drain from it the whey, and hang it up in a strainer,
+press the whey from it, and beat it in a mortar till it be like
+butter, then strain it through a strainer, and mingle it with a
+pound of butter with your hand; then beat a pound of almonds with
+rose-water till they be as fine as the curds; put to them the yolks
+of twenty eggs, a quart of cream, two grated nutmegs, and a pound
+and a half of sugar, when the coffins are ready to be set into the
+oven, then mingle them together, and let them bake half an hour; the
+paste must be made of milk and butter warmed together, dry the
+coffins as you do for a custard, make the paste very stiff, and make
+them into works.
+
+
+  _To make Cheesecakes without Milk._
+
+Take twelve eggs, take away six whites, and beat them very well,
+then take a quart of cream, and boil it with mace, take it off the
+fire, put in the eggs, and stir them well together, then set it on
+the fire again, and let it boil till it curds; then set it off, and
+put to it a good quantity of sugar, some grated nutmeg, and beaten
+mace; then dissolve musk & ambergriese in rose-water, three or four
+spoonfuls of grated bread, with half a pound of almonds beat small,
+a little cream, and some currans; then make the paste for them of
+flour, sugar, cream, and butter, bake them in a mild oven; a quarter
+of an hour will bake them.
+
+
+  _Cheesecakes otherways._
+
+For the paste take a pottle of flour, half a pound of butter and the
+white of an egg, work it well into the flour with the butter, then
+put a little cold water to it, and work it up stiff; then take a
+pottle of cream, half a pound of sugar, and a pound of currans
+boil'd before you put them in, a whole nutmeg grated, and a little
+pepper fine beaten, boil these gently, and stir it continually with
+twenty eggs well beaten amongst the cream, being boil'd and cold,
+fill the cheesecakes.
+
+
+  _To make Cheesecakes otherways._
+
+Take eighteen eggs, and beat them very well, beat some flour amongst
+them to make them pretty thick; then have a pottle of cream and boil
+it, being boiled put in your eggs, flour, and half a pound of
+butter, some cinamon, salt, boil'd currans, and sugar, set them over
+the fire, and boil it pretty thick, being cold fill them and bake
+them, make the crust as beforesaid.
+
+
+  _To make Cheesecakes in the Italian Fashion._
+
+Take four pound of good fat Holland cheese, and six pound of good
+fresh cheese curd of a morning milk cheese or better, beat them in a
+stone or Wooden mortar, then put sugar to them, & two pound of well
+washed currans, twelve eggs, whites & all, being first well beaten,
+a pound of sugar, some cream, half an ounce of cinamon, a quarter of
+an ounce of mace, and a little saffron, mix them well together, &
+fill your talmouse or cheesecakes pasty-ways in good cold
+butter-paste; sometimes use beaten almonds amongst it, and some
+pistaches whole; being baked, ice them with yolks of eggs,
+rose-water, and sugar, cast on red and white biskets, and serve them
+up hot.
+
+
+  _Cheesecakes in the Italian fashion otherways._
+
+Take a pound of pistaches stamped with two pound of morning-milk
+cheese-curd fresh made, three ounces of elder flowers, ten eggs,
+a pound of sugar, a pound of butter, and a pottle of flour, strain
+these in a course strainer, and put them in short or puff past.
+
+
+  _To make Cheesecakes otherways._
+
+Take a good morning milk cheese, or better, of some eight pound
+weight, stamp it in a mortar, and beat a pound of butter amongst it,
+and a pound of sugar, then mix with it beaten mace, two pound of
+currans well picked and washed, a penny manchet grated, or a pound
+of almonds blanched and beaten with fine rose-water, and some salt;
+then boil some cream, and thicken it with six or eight yolks of
+eggs, mixed with the other things, work them well together, and fill
+the cheesecakes, make the curd not too soft, and make the paste of
+cold butter and water according to these forms.
+
+
+  _To make a Triffel._
+
+Take a quart of the best and thickest cream, set it on the fire in a
+clean skillet, and put to it whole mace, cinamon, and sugar, boil it
+well in the cream before you put in the sugar; then your cream being
+well boiled, pour it into a fine silver piece or dish, and take out
+the spices, let it cool till it be no more than blood-warm, then put
+in a spoonful of good runnet, and set it well together being cold
+scrape sugar on it, and trim the dish sides finely.
+
+
+  _To make fresh Cheese and Cream._
+
+Take a pottle of milk as it comes from the cow, and a pint of cream,
+put to it a spoonful of runnet, and let it stand two hours, then
+stir it up and put it in a fine cloth, let the whey drain from it,
+and put the curd into a bowl-dish, or bason; then put to it the yolk
+of an egg, a spoonful of rose-water, some salt, sugar, and a little
+nutmeg finely beaten, put it to the cheese in the cheese-fat on a
+fine cloth, then scrape on sugar, and serve it on a plate in a dish.
+
+Thus you may make fresh cheese and cream in the _French_ fashion
+called _Jonches_, or rush cheese, being put in a mould of rushes
+tyed at both ends, and being dished put cream to it.
+
+
+  _To make a Posset._
+
+Take the yolks of twenty eggs, then have a pottle of good thick
+sweet cream, boil it with good store of whole cinamon, and stir it
+continually on a good fire, then strain the eggs with a little raw
+cream; when the cream is well boiled and tasteth of the spice, take
+it off the fire, put in the eggs, and stir them well in the cream,
+being pretty thick, have some sack in a posset pot or deep silver
+bason, half a pound of double refined sugar, and some fine grated
+nutmeg, warm it in the bason and pour in the cream and eggs, the
+cinamon being taken out, pour it as high as you can hold the
+skillet, let it spatter in the bason to make it froth, it will make
+a most excellent posset, then have loaf-sugar fine beaten, and strow
+on it good store.
+
+To the curd you may add some fine grated manchet, some claret or
+white-wine, or ale only.
+
+
+  _To make a Posset otherways._
+
+Take two quarts of new cream, a quarter of an ounce of whole
+cinamon, and two nutmegs quartered, boil it till it taste well of
+the spice, and keep it always stirring, or it will burn to, then
+take the yolks of fourteen or fifteen eggs beaten well together with
+a little cold cream, put them to the cream on the fire, and stir it
+till it begin to boil, then take it off and sweeten it with sugar,
+and stir it on till it be pretty cool; then take a pint and a
+quarter of sack, sweeten that also and set it on the fire till it be
+ready to boil, then put it in a fine clean scowred bason, or posset
+pot, and pour the cream into it, elevating your hand to make it
+froth, which is the grace of your posset; if you put it through a
+tunnel or cullender, it is held the more exquisite way.
+
+
+  _To make Sack Posset otherways._
+
+Take two quarts of good cream, and a quarter of a pound of the best
+almonds stamp't with some rose-water or cream, strain them with the
+cream, and boil with it amber and musk; then take a pint of sack in
+a bason, and set it on a chaffing dish till it be bloud warm; then
+take the yolks of twelve eggs with 4 whites, beat them very well
+together, and so put the eggs into the sack, make it good and hot,
+then stir all together in the bason, set the cream cool a little
+before you put it into the sack, and stir all together on the coals,
+till it be as thick as you would have it, then take some amber and
+musk, grind it small with sugar, and strew it on the top of the
+posset, it will give it a most delicate and pleasant taste.
+
+
+  _Sack Posset otherways._
+
+Take eight eggs, whites and yolks, beat them well together, and
+strain them into a quart of cream, season them with nutmeg and
+sugar, and put to them a pint of sack, stir them all together, and
+put it into your bason, set it in the oven no hotter then for a
+custard, and let it stand two hours.
+
+
+  _To make a Sack Posset without Milk or Cream._
+
+Take eighteen eggs, whites and all, take out the cock-treads, and
+beat them very well, then take a pint of sack, and a quart of ale
+boil'd scum it, and put into it three quarters of a pound of sugar,
+and half a nutmeg, let it boil a little together, then take it off
+the fire stirring the eggs still, put into them two or three
+ladlefuls of drink, then mingle all together, set it on the fire,
+and keep it stirring till you find it thick, and serve it up.
+
+
+  _Other Posset._
+
+Take a quart of cream, and a quarter of nutmeg in it, set it on the
+fire, and let it boil a little, as it is boling take a pot or bason
+that you may make the posset in, and put in three spoonfuls of sack,
+and some eight spoonfuls of ale, sweeten it with sugar, then set it
+on the coals to warm a little while; being warmed, take it off and
+let it stand till it be almost cold, then put it into the pot or
+bason, stir it a little, and let it stand to simmer over the fire an
+hour or more, the longer the better.
+
+
+  _An excellent Syllabub._
+
+Fill your Sillabub pot half full with sider, and good store of
+sugar, and a little nutmeg, stir it well together, and put in as
+much cream by two or three spoonfuls at a time, as hard as you can,
+as though you milkt it in; then stir it together very softly once
+about, and let it stand two hours before you eat it, for the
+standing makes it curd.
+
+
+  _To make White Pots according to these Forms._
+
+Take a quart of good thick cream, boil it with three or four blades
+of large mace, and some whole cinamon, then take the whites of four
+eggs, and beat them very well, when the cream boils up, put them in,
+and take them off the fire keeping them stirring a little while, &
+put in some sugar; then take five or six pippins, pare, and slice
+them, then put in a pint of claret wine, some raisins of the sun,
+some sugar, beaten cinamon, and beaten ginger; boil the pippins to
+pap, then cut some sippets very thin and dry them before the fire;
+when the apples and cream are boil'd & cold, take half the sippets &
+lay them in a dish, lay half the apples on them, then lay on the
+rest of the sippets and apples as you did before, then pour on the
+rest of the cream and bake it in the oven as a custard, and serve it
+with scraping sugar.
+
+Bake these in paste, in dish or pan, or make the paste as you will
+do for a custard, make it three inches high in the foregoing forms.
+
+
+  _Otherways to make a White Pot._
+
+Take a quart of sweet cream and boil it, then put to it two ounces
+of picked rice, some beaten mace, ginger, cinamon, and sugar, let
+these steep in it till it be cold, and strain into it eight yolks of
+eggs and but two whites, then put in two ounces of clean washed and
+picked currans, and some salt, stir all well together, and bake it
+in paste, earthen pan, dish, or deep bason; being baked, trim it
+with some sugar, and comfits of orange, cinamon, or white biskets.
+
+
+  _To make a Wassel._
+
+Take muskedine or ale, and set it on the fire to warm, then boil a
+quart of cream and two or three whole cloves, then have the yolks of
+three or four eggs dissolved with a little cream; the cream being
+well boiled with the spices, put in the eggs and stir them well
+together, then have sops or sippets of fine manchet or french bread,
+put them in a bason, and pour in the warm wine, with some sugar and
+thick cream on that; stick it with blanched almonds and cast on
+cinamon, ginger, and sugar, or wafers, sugar plate, or comfits.
+
+
+  _To make a Norfolk Fool._
+
+Take a quart of good thick sweet cream, and set it a boiling in a
+clean scoured skillet, with some large mace and whole cinamon; then
+having boil'd a warm or two take the yolks of five or six eggs
+dissolved and put to it, being taken from the fire, then take out
+the cinamon and mace; the cream being pretty thick, slice a fine
+manchet into thin slices, as much as will cover the bottom of the
+dish, pour on the cream on them, and more bread, some two or three
+times till the dish be full, then trim the dish side with fine
+carved sippets, and stick it with slic't dates, scrape on sugar, and
+cast on red and white biskets.
+
+
+  _To make Pap._
+
+Take milk and flour, strain them, and set it over the fire till it
+boil, being boil'd, take it off and let it cool; then take the yolks
+of eggs, strain them, and put it in the milk with some salt, set it
+again on the embers, and stir it till it be thick, and stew
+leisurely, then put it in a clean scowred dish, and serve it for
+pottage, or in paste, add to it sugar and rose-water.
+
+
+  _To make Blamanger according to these Forms._
+
+Take a capon being boil'd or rosted & mince it small then have a
+pound of blanched almonds beaten to a paste, and beat the minced
+capon amongst it, with some rose-water, mingle it with some cream,
+ten whites of eggs, and grated manchet, strain all the foresaid
+things with some salt, sugar, and a little musk, boil them in a pan
+or broad skillet clean scowred as thick as pap, in the boiling stir
+it continually, being boil'd strain it again, and serve it in paste
+in the foregoing forms, or made dishes with paste royal.
+
+To make your paste for the forms, take to a quart of flour a quarter
+of a pound of butter, and the yolks of four eggs, boil your butter
+in fair water, and put the yolks of the eight eggs on one side of
+your dish, make up your paste quick, not too dry, and make it stiff.
+
+
+  _Otherways._
+
+Take to a quart of fine flour a quarter of a pound of butter,
+a quarter of a pound of sugar, a little saffron, rose-water,
+a little beaten cinamon, and the yolk of an egg or two, work up all
+cold together with a little almond milk.
+
+
+  _Blamanger otherways._
+
+Take a boil'd or rost capon, and being cold take off the skin, mince
+it and beat it in a mortar, with some almond paste, then mix it with
+some capon broth, and crumbs of manchet, strained together with some
+rose-water, salt, and sugar; boil it to a good thickness, then put
+it into the paste of the former forms, of an inch high, or in dishes
+with paste royal, the paste being first baked.
+
+In this manner you may make Blamanger of a Pike.
+
+
+  _Otherways._
+
+Boil or rost a capon, mince it, and stamp it with almond paste, &
+strain it either with capon broth, cream, goats-milk, or other milk,
+strain them with some rice flour, sugar, and rosewater, boil it in a
+pan like pap, with a little musk, and stir it continually in the
+boiling, then put in the forms of paste as aforesaid.
+
+Sometimes use for change pine-apple-seeds and currans, other times
+put in dates, cinamon, saffron, figs, and raisins being minced
+together, put them in as it boils with a little sack.
+
+
+  _To make Blamanger otherways._
+
+Take half a pound of fine searsed rice flour, and put to it a quart
+of morning milk, strain them through a strainer into a broad
+skillet; and set it on a soft fire, stir it with a broad stick, and
+when it is a little thick take it from the fire, then put in a
+quartern of rose-water, set it to the fire again, and stir it well,
+in the stirring beat it with the stick from the one side of the pan
+to the other, and when it is as thick as pap, take it from the fire,
+and put it in a fair platter, when it is cold lay three slices in a
+dish, and scrape on sugar.
+
+
+  _Blamanger otherways._
+
+Take a capon or a pike and boil it in fair water very tender, then
+take the pulp of either of them and chop it small, then take a pound
+of blanched almonds beat to a paste, beat the pulp and the almonds
+together, and put to them a quart of cream, the whites of ten eggs,
+and the crumbs of a fine manchet, mingle all together, and strain
+them with some sugar and salt, put them in a clean broad stew pan
+and set them over the fire, stir it and boil it thick; being boiled
+put it into a platter till it be cold, strain it again with a little
+rose-water, and serve it with sugar.
+
+
+  _Otherways._
+
+Blanch some almonds & beat them very fine to a paste with the boil'd
+pulp of a pike or capon, & crums of fine manchet, strain all
+together with sugar, and boil it to the thickness of an apple moise,
+then let it cool, strain it again with a little rose-water, and so
+serve it.
+
+
+  _To make Blamanger in the Italian fashion._
+
+Boil a Capon in water and salt very tender, or all to mash, then
+beat Almonds, and strain them with your Capon-Broth, rice flour,
+sugar, and rose-water; boil it like pap, and serve it in this form;
+sometimes in place of Broth use Cream.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XIII.
+
+  or,
+
+  The First Section for dressing of _FISH_.
+
+  _Shewing divers ways, and the most excellent,
+    for Dressing of Carps, either Boiled, Stewed, Broiled,
+    Roasted, or Baked,_ &c.
+
+
+  _To Boil a Carp in Corbolion._
+
+Take as much wine as water, and a good handful of salt, when it
+boils, draw the carp and put it in the liquor, boil it with a
+continual quick fire, and being boiled, dish it up in a very clean
+dish with sippets round about it, and slic't lemon, make the sauce
+of sweet butter, beaten up with slic't lemon and grated nutmeg,
+garnish the dish with beaten ginger.
+
+
+  _To boil a Carp the best way to be eaten hot._
+
+Take a special male carp of eighteen inches, draw it, wash out the
+blood, and lay it in a tray, then put to it some wine-vinegar and
+salt, put the milt to it, the gall being taken from it; then have
+three quarts of white wine or claret, a quart of white wine vinegar,
+& five pints of fair water, or as much as will cover it; put the
+wine, water and vinegar, in a fair scowred pan or kettle, with a
+handful of salt, a quarter of an ounce of large mace, half a
+quartern of whole cloves, three slic'd nutmegs, six races of ginger
+pared and sliced, a quarter of an ounce of pepper, four or five
+great onions whole or sliced; then make a faggot of sweet herbs, of
+the tops of streight sprigs, of rosemary, seven or eight bay-leaves,
+6 tops of sweet marjoram, as much of the streight tops of time,
+winter-savory, and parsley; being well bound up, put them into the
+kettle with the spices, and some orange and lemon-peels; make them
+boil apace before you put in the carp, and boil it up quick with a
+strong fire; being finely boil'd and crisp, dish it in a large clean
+scowred dish, lay on the herbs and spice on the carp, with slic't
+lemons and lemon-peels, put some of the broth to it, and run it over
+with beaten butter, put fine carved sippets round about it, and
+garnish the dish with fine searsed manchet.
+
+Or you may make sauce for it only with butter beat up thick, with
+slices of lemon, some of the carp liquor, and an anchove or two, and
+garnish the dish with beatten ginger.
+
+Or take three or four anchoves and dissolve them in some white-wine,
+put them in a pipkin with some slic't horse-raddish, gross pepper,
+some of the carp liquor, and some stewed oyster liquor, or stewed
+oysters, large mace, and a whole onion or two; the sauce being well
+stewed, dissolve the yolks of three or four eggs with some of the
+sauce, and give it a warm or two, pour it on the carp with some
+beaten butter, the stewed oysters and slic't lemon, barberries, or
+grapes.
+
+
+  _Otherways._
+
+Dissolve three or four anchoves, with a little grated bread and
+nutmeg, and give it a warm in some of the broth the carp was boiled
+in, beat it up thick with some butter, and a clove of garlick, or
+pour it on the carp.
+
+Or make sauce with beaten butter, grape-verjuyce, white wine, slic't
+lemon, juyce of oranges, juyce of sorrel, or white-wine vinegar.
+
+
+  _Or thus._
+
+Take white or claret wine, put it in a pipkin with some pared or
+sliced ginger, large mace, dates quartered, a pint of great oysters
+with the liquor, a little vinegar and salt, boil these a quarter of
+an hour, then mince a handful of parsley, and some sweet herbs, boil
+it as much longer till half be consumed, then beat up the sauce with
+half a pound of butter and a slic't lemon, and pour it on the carp.
+
+Sometimes for the foresaid carp use grapes, barberries,
+gooseberries, and horse-raddish, _&c._
+
+
+  _To make a Bisque of Carps._
+
+Take twelve handsome male carps, and one larger than the rest, take
+out all the milts, and flea the twelve small carps, cut off their
+heads, take out their tongues, and take the fish from the bones,
+then take twelve large oysters and three or four yolks of hard eggs
+minc'd together, season it with cloves, mace, and salt, make thereof
+a stiff searse, add thereto the yolks of four or five eggs to bind,
+and fashion it into balls or rolls as you please, lay them into a
+deep dish or earthen pan, and put thereto twenty or thirty great
+oysters, two or three anchoves, the milts & tongues of the twelve
+carps, half a pound of fresh butter, the liquor of the oysters, the
+juyce of a lemon or two, a little white wine, some of the corbolion
+wherein the great carp is boil'd, & a whole onion, so set them a
+stewing on a soft fire, and make a soop therewith. For the great
+carp you must scald, draw him, and lay him for half an hour with
+other carps heads in a deep pan, with as much white wine vinegar as
+will cover and serve to boil him & the other heads in, then put
+therein pepper, whole mace, a race of ginger, slic't nutmeg, salt,
+sweet herbs, an onion or two slic't, & a lemon; when you have boiled
+the carps pour the liquor with the spices into the kettle where you
+boil him, when it boils put in the carp, and let it not boil too
+fast for breaking, after the carp hath boil'd a while put in the
+heads, and being boil'd, take off the liquor and let the carps and
+the heads keep warm in the kettle till you go to dish them. When you
+dress the bisk take a large silver dish, set it on the fire, lay
+therein slices of French bread, and steep it with a ladle full of
+the corbolion, then take up the great carp and lay him in the midst
+of the dish, range the twelve heads about the carp, then lay the
+fearse of the carp, lay that into the oysters, milts, and tongues,
+and pour on the liquor wherein the fearse was boil'd, wring in the
+juyce of a lemon and two oranges, and serve it very hot to the
+table.
+
+
+  _To make a Bisk with Carps and other several Fishes._
+
+Make the corbolion for the Bisk of some Jacks or small Carps boil'd
+in half white-wine and fair spring-water; some cloves, salt, and
+mace, boil it down to jelly, strain it, and keep it warm for to
+scald the bisk; then take four carps, four tenches, four perches,
+two pikes, two eels flayed and drawn; the carps being scalded,
+drawn, and cut into quarters, the tenches scalded and left whole,
+also the pearches and the pikes all finely scalded, cleansed, and
+cut into twelve pieces, three of each side, then put them into a
+large stewing-pan with three quarts of claret-wine, an ounce of
+large mace, a quarter of an ounce of cloves, half an ounce of
+pepper, a quarter of an ounce of ginger pared & slic't, sweet herbs
+chopped small, as stripped time, savory, sweet marjoram, parsley,
+rosemary, three or four bay-leaves, salt, chesnuts, pistaches, five
+or six great onions, and stew all together on a quick fire.
+
+Then stew a pottle of oysters the greatest you can get, parboil them
+in their own liquor, cleanse them from the dregs, and wash them in
+warm water from the grounds and shells, put them into a pipkin with
+three or four great onions peeled, then take large mace, and a
+little of their own liquor, or a little wine vinegar, or white wine.
+
+Next take twelve flounders being drawn and cleansed from the guts,
+fry them in clarified butter with a hundred of large smelts, being
+fryed stew them in a stew-pan with claret-wine, grated nutmeg,
+slic't orange, butter, and salt.
+
+Then have a hundred of prawns, boiled, picked, and buttered, or
+fryed.
+
+Next, bottoms of artichocks, boiled, blanched, and put in beaten
+butter, grated nutmeg, salt, white-wine, skirrets, and sparagus in
+the foresaid sauce.
+
+Then mince a pike and an eel, cleanse them, and season them with
+cloves, mace, pepper, salt, some sweet herbs minct, some pistaches,
+barberries, grapes, or gooseberries, some grated manchet, and yolks
+of raw eggs, mingle all the foresaid things together, and make it
+into balls, or farse some cabbidge lettice, and bake the balls in an
+oven, being baked stick the balls with pine-apple seeds, and
+pistaches, as also the lettice.
+
+Then all the foresaid things being made ready, have a large clean
+scowred dish, with large sops of French bread lay the carps upon
+them, and between them some tench, pearch, pike, and eels, & the
+stewed oysteres all over the other fish, then the fried flounders &
+smelts over the oysters, then the balls & lettice stuck with
+pistaches, the artichocks, skirrets, sparagus, butter prawns, yolks
+of hard eggs, large mace, fryed smelts, grapes, slic't lemon,
+oranges, red beets or pomegranats, broth it with the leer that was
+made for it, and run it over with beaten butter.
+
+
+  _The best way to stew a Carp._
+
+Dress the carp and take out the milt, put it in a dish with then
+carp, and take out the gall, then save the blood, and scotch the
+carp on the back with your knife; if the carp be eighteen inches,
+take a quart of claret or white wine, four or five blades of large
+mace, 10 cloves, two good races of ginger slic't, two slic't
+nutmegs, and a few sweet herbs, as the tops of sweet marjoram, time,
+savory, and parsley chopped very small, four great onions whole,
+three or four bay-leaves, and some salt; stew them all together in a
+stew-pan or clean scowred kettle with the wine, when the pan boils
+put in the carp with a quarter of a pound of good sweet butter, boil
+it on a quick fire of charcoal, and being well stew'd down, dish it
+in a clean large dish, pour the sauce on it with the spices, lay on
+slic't lemon and lemon-peel, or barberries, grapes, or gooseberries,
+and run it over with beaten butter, garnish the dish with dryed
+manchet grated and searsed, and carved sippets laid round the dish.
+
+In feasts the carps being scal'd, garnish the body with stewed
+oysters, some fryed in white batter, some in green made with the
+juyce of spinage: sometimes in place of sippets use fritters of
+arms, somtimes horse-raddish, and rub the dish with a clove or two
+of garlick.
+
+For more variety, in the order abovesaid, sometimes dissolve an
+anchove or two, with some of the broth it was stewed in, and the
+yolks of two eggs dissolved with some verjuyce, wine, or juyce of
+orange; sometimes add some capers, and hard eggs chopped, as also
+sweet herbs, _&c._
+
+
+  _To stew a Carp in the French fashion._
+
+Take a Carp, split it down the back alive, & put it in boiling
+liquor, then take a good large dish or stew-pan that will contain
+the carp; put in as much claret wine as will cover it, and wash off
+the blood, take out the carp, and put into the wine in the dish
+three or four slic't onions, three or four blades of large mace,
+gross pepper, and salt; when the stew-pan boils put in the carp and
+cover it close, being well stewed down, dish it up in a clean
+scowred dish with fine carved sippets round about it, pour the
+liquor it was boiled in on it, with the spices, onions, slic't
+lemon, and lemon-peel, run it over with beaten butter, and garnish
+the dish with dryed grated bread.
+
+
+  _Another most excellent way to stew a Carp._
+
+Take a carp and scale it, being well cleansed and dried with a clean
+cloth, then split it and fry it in clarified butter, being finely
+fryed put it in a deep dish with two or three spoonfuls of claret
+wine, grated nutmeg, a blade or two of large mace, salt, three or
+four slices of an orange, and some sweet butter, set it on a chafing
+dish of coals, cover it close, and stew it up quick, then turn it,
+and being very well stew'd, dish it on fine carv'd sippets, run it
+over with the sauce it was stewed in, the spices, beaten butter, and
+the slices of a fresh orange, and garnish the dish with dry manchet
+grated and searsed.
+
+In this way you may stew any good fish, as soles, lobsters, prawns,
+oysters, or cockles.
+
+
+  _Otherways._
+
+Take a carp and scale it, scrape off the slime with a knife and wipe
+it clean with a dry cloth; then draw it, and wash the blood out with
+some claret wine into the pipkin where you stew it, cut it into
+quarters, halves, or whole, and put it into a broad mouthed pipkin
+or earthen-pan, put to it as much wine as water, a bundle of sweet
+herbs, some raisins of the sun, currans, large mace, cloves, whole
+cinamon, slic't ginger, salt, and some prunes boiled and strained,
+put in also some strained bread or flour, and stew them all
+together; being stewed, dish the carp in a clean scowred dish on
+fine carved sippets, pour the broth on the carp, and garnish it with
+the fruit, spices, some slic't lemon, barberries, or grapes, some
+orangado or preserved barberries, and scrape on sugar.
+
+
+  _Otherways._
+
+Do it as before, save only no currans, put prunes strained, beaten
+pepper, and some saffron.
+
+
+  _To stew a Carp seven several ways._
+
+1. Take a carp, scale it, and scrape off the slime, wipe it with a
+dry cloth, and give it a cut or two cross the back, then put it a
+boiling whole, parted down the back in halves, or quarters, put it
+in a broad mouthed pipkin with some claret or white-wine, some
+wine-vinegar, and good fresh fish broth or some fair water, three or
+four blades of large mace, some slic't onions fryed, currans, and
+some good butter; cover up the pipkin, and being finely stewed, put
+in some almond-milk, and some sweet herbs finely minced, or some
+grated manchet, and being well stewed, serve it up on fine carved
+sippets, broth it, and garnish the dish with some barberries or
+grapes, and the dish with some stale manchet grated and sears'd,
+being first dryed.
+
+2. For the foresaid broth, yolks of hard eggs strained with some
+steeped manchet, some of the broth it is stewed in, and a little
+saffron.
+
+3. For variety of garnish, carrots in dice-work, some raisins, large
+mace, a few prunes, and marigold flowers, boil'd in the foresaid
+broth.
+
+4. Or leave out carrots and fruit, and put samphire and capers, and
+thicken it with French barley tender boil'd.
+
+5. Or no fruit, but keep the order aforesaid, only adding sweet
+marjoram, stripped tyme, parsley, and savory, bruise them with the
+back of a ladle, and put them into the broth.
+
+6. Otherways, stewed oysters to garnish the carp, and some boil'd
+bottoms of artichocks, put them to the stewed oysters or skirrets
+being boil'd, grapes, barberries, and the broth thickned with yolks
+of eggs strained with some sack, white wine, or caper liquor.
+
+7. Boil it as before, without fruit, and add to it capers, carrots
+in dice-work, mace, faggot of sweet herbs, slic't onions chopp'd
+with parsley, and boil'd in the broth then have boil'd colliffowers,
+turnips, parsnips, sparagus, or chesnuts in place of carrots, and
+the leire strained with yolks of eggs and white wine.
+
+
+  _To make French Herb Pottage for Fasting Days._
+
+Take half a handful of lettice, as much of spinage, half as much of
+Bugloss and Borrage, two handfuls of sorrel, a little parsley, sage,
+a good handful of purslain, half a pound of butter, some pepper and
+salt, and sometimes, some cucumbers.
+
+
+  _Other Broth or Pottage of a Carp._
+
+Take a carp, scale it, and scrape off the slime, wash it, and wipe
+it with a clean cloth, then draw it, and put it in a broad mouthed
+pipkin that will contain it, put to it a pint of good white or
+claret wine, and as much good fresh fish broth as will cover it, or
+as much fair water, with the blood of the carp, four or five blades
+of large mace, a little beaten pepper, some slic't onions, a clove
+or two, some sweet herbs chopped, a handful of capers, and some
+salt, stew all together, the carp being well stewed, put in some
+almond paste, with some white-wine, give it a warm or two with some
+stewed oyster-liquor, & serve it on French bread in a fair scowr'd
+dish, pour on the liquor, and garnish it with dryed grated manchet.
+
+
+  _To dress a Carp in Stoffado._
+
+Take a carp alive, scale it, and lard it with a good salt eel, steep
+it in claret or white-wine, in an earthen pan, and put to it some
+wine-vinegar, whole cloves, large mace, gross pepper, slic't ginger,
+and four or five cloves of garlick, then have an earthen pan that
+will contain it, or a large pipkin, put to it some sweet herbs,
+three or four sprigs of rosemary, as many of time and sweet
+marjoram, two or three bay-leaves and parsley, put the liquor to it
+into the pan or pipkin wherein you will stew it, and paste on the
+cover, stew it in the oven, in an hour it will be baked, then serve
+it hot for dinner or supper, serve it on fine carved sippets of
+French bread, and the spices on it, with herbs, slic't lemon and
+lemon peel; and run it over with beaten butter.
+
+
+  _To hash a Carp._
+
+Take a carp, scale, and scrape off the slime with your knife, wipe
+it with a dry cloth, bone it, and mince it with a fresh water eel
+being flayed and boned; season it with beaten cloves, mace, salt,
+pepper, and some sweet herbs, as tyme, parsley, and some sweet
+marjoram minced very small, stew it in a broad mouthed pipkin, with
+some claret wine, gooseberries, or grapes, and some blanched
+chesnuts; being finely stewed, serve it on carved sippets about it,
+and run it over with beaten butter, garnish the dish with fine
+grated manchet searsed, and some fryed oysters in butter, cockles,
+or prawns.
+
+Sometimes for variety, use pistaches, pine-apple-seeds, or some
+blanch't almonds stew'd amongst the hash, or asparagus, or artichock
+boil'd & cut as big as chesnuts, & garnish the dish with scraped
+horse-radish, and rub the bottom of the dish in which you serve the
+meat, with a clove or two of garlick. Sometimes mingle it with some
+stewed oysters, or put to it some oyster-liquor.
+
+
+  _To marinate a Carp to be eaten hot or cold._
+
+Take a carp, scale it, and scrape off the slime, wipe it clean with
+a dry cloth, and split it down the back, flour it, and fry it in
+sweet sallet oyl, or good clarified butter; being fine and crisp
+fryed, lay it in a deep dish or earthen pan, then have some white or
+claret wine, or wine-vinegar, put it in a broad mouthed pipkin with
+all manner of sweet herbs bound up in a bundle, as rosemary, tyme,
+sweet marjoram, parsley, winter-savory, bay-leaves, sorrel, and
+sage, as much of one as the other, put it into the pipkin with the
+wine, with some large mace, slic't ginger, gross pepper, slic't
+nutmeg, whole cloves, and salt, with as much wine and vinegar as
+will cover the dish, then boil the spices and wine with some salt a
+little while, pour it on the fish hot, and presently cover it close
+to keep in the spirits of the liquor, herbs, and spices for an hours
+space; then have slic't lemons, lemon-peels, orange and orange
+peels, lay them over the fish in the pan, and cover it up close;
+when you serve them hot lay on the spices and herbs all about it,
+with the slic't lemons, oranges, and their peels, and run it over
+with sweet sallet oyl, (or none) but some of the liquor it is
+soust in.
+
+Or marinate the carp or carps without sweet herbs for hot or cold,
+only bay-leaves, in all points else as is abovesaid; thus you may
+marinate soles, or any other fish, whether sea or fresh-water fish.
+
+Or barrel it, pack it close, and it will keep as long as sturgeon,
+and as good.
+
+
+  _To broil or toast a Carp divers ways, either in sweet Butter
+    or Sallet Oyl._
+
+Take a carp alive, draw it, and wash out the blood in the body with
+claret wine into a dish, put to it some wine vinegar and oyl, then
+scrape off the slime, & wipe it dry both outside & inside, lay it in
+the dish with vinegar, wine, oyl, salt, and the streight sprigs of
+rosemary and parsley, let it steep there the space of an hour or
+two, then broil it on a clean scowred gridiron, (or toast it before
+the fire) broil it on a soft fire, and turn it often; being finely
+broil'd, serve it on a clean scowred dish, with the oyl, wine, and
+vinegar, being stew'd on the coals, put it to the fish, the rosemary
+and parsley round the dish, and some about the fish, or with beaten
+butter and vinegar, or butter and verjuyce, or juyce of oranges
+beaten with the butter, or juyce of lemons, garnish the fish with
+slices of orange, lemon, and branches of rosemary; boil the milt or
+spawn by it self and lay it in the dish with the Carp.
+
+Or make sauce otherways with beaten butter, oyster liquor, the blood
+of the carp, grated nutmeg, juyce of orange, white-wine, or wine
+vinegar boil'd together, crumbs of bread, and the yolk of an egg
+boiled up pretty thick, and run it over the fish.
+
+
+  _To broil a Carp in Staffado._
+
+Take a live carp, scale it, and scrape off the slime, wipe it clean
+with a dry cloth, and draw it, wash out the blood, and steep it in
+claret, white-wine, wine-vinegar, large mace, whole cloves, two or
+three cloves of garlick, some slic't ginger, gross pepper, and salt;
+steep it in this composition in a dish or tray the space of two
+hours, then broil it on a clean scoured gridiron on a soft fire, &
+baste it with some sweet sallet oyl, sprigs of rosemary, time,
+parsley, sweet marjoram, and two or three bay-leaves, being finely
+broil'd; serve it with the sauce it was steeped in, boil'd up on the
+fire with a little oyster-liquor, the spices on it, and herbs round
+about it on the dish, run it over with sauce, either with sweet
+sallet oyl, or good beaten butter, and broil the milt or spawn by it
+self.
+
+
+  _To roast a Carp._
+
+Take a live carp, draw and wash it, and take away the gall, and
+milt, or spawn; then make a pudding with some grated manchet, some
+almond-paste, cream, currans, grated nutmeg, raw yolks of eggs,
+sugar, caraway-seed candied, or any peel, some lemon and salt, make
+a stiff pudding and put it through the gills into the belly of the
+carp, neither scale it, nor fill it too full; then spit it, and
+roust it in the oven upon two or three sticks cross a brass dish,
+turn it and let the gravy drop into the dish; being finely roasted,
+make sauce with the gravy, butter, juyce of orange or lemon, some
+sugar, and cinamon, beat up the sauce thick with the butter, and
+dish the carp, put the sauce over it with slices of lemon.
+
+
+  _Otherways._
+
+Scale it, and lard it with salt eel, pepper, and nutmeg, then make a
+pudding of some minced eel, roach, or dace, some sweet herbs, grated
+bread, cloves, mace, nutmeg, pepper, salt, yolks of eggs, pistaches,
+chesnuts, and the milt of the carp parboil'd and cut into dice-work,
+as also some fresh eel, and mingle it amongst the pudding or farse.
+
+
+  _Sauces for Roast Carp._
+
+  1. Gravy and oyster liquor, beat it up thick with sweet butter,
+  claret wine, nutmeg, slices of orange, and some capers, and
+  give it a warm or two.
+
+  2. Beaten butter with slices of orange, and lemon, or the juyce of
+  them only.
+
+  3. Butter, claret-wine, grated nutmeg, selt, slices of orange,
+  a little wine-vinegar and the gravy.
+
+  4. A little white-wine, gravy of the carp, an anchove or two
+  dissolved in it, some grated nutmeg, and a little grated manchet,
+  beat them up thick with some sweet butter, and the yolk of an egg
+  or two, dish the carp, and pour the sauce on it.
+
+
+  _To make a Carp Pye a most excellent way._
+
+Take carp, scale it and scrape off the slime, wipe it with a dry
+clean cloth, and split it down the back, then cut it in quarters or
+six pieces, three of each, and take out the milt or spawn, as also
+the gall; season it with nutmeg, pepper, salt, and beaten ginger,
+lay some butter in the pye bottom, then the carp upon it, and upon
+the carp two or three bay-leaves, four or five blades of large mace,
+four or five whole cloves, some blanched chesnuts, slices of orange,
+and some sweet butter, close it up and bake it, being baked liquor
+it with beaten butter, the blood of the carp, and a little claret
+wine.
+
+For variety, in place of chesnuts, use pine apple-seeds, or bottoms
+of artichocks, gooseberries, grapes, or barberries. Sometimes bake
+great oysters with the carp, and a great onion or two; sometimes
+sweet herbs chopped, or sparagus boiled.
+
+Or bake it in a dish as you do the pye.
+
+To make paste for the pie, take two quarts and a pint of fine flour,
+four or five yolks of raw eggs, and half a pound of sweet butter,
+boil the butter till it be melted, and make the paste with it.
+
+
+  _Paste for a Florentine of Carps made in a dish or patty-pan._
+
+Take a pottle of fine flour, three quarters of a pound of butter,
+and six yolks of eggs, and work up the butter, eggs, and flour, dry
+them, then put to it as much fair spring water cold as will make it
+up into paste.
+
+
+  _To bake a Carp otherways to be eaten hot._
+
+Take a carp, scale it alive, and scrape off the slime, draw it, and
+take away the gall and guts, scotch it, and season it with nutmeg,
+pepper, and salt lightly, lay it into the pye, and put the milt into
+the belly, then lay on slic't dates in halves, large mace, orange,
+or slic't lemon, gooseberries, grapes, or barberries, raisins of the
+sun, and butter; close it up and bake it, being almost baked liquor
+it with verjuyce, butter, sugar, claret or white-wine, and ice it.
+
+Sometimes make a pudding in the carps belly, make it of grated
+bread, pepper, nutmegs, yolks of eggs, sweet herbs, currans, sugar,
+gooseberries, grapes, or barberries, orangado, dates, capers,
+pistaches, raisins, and some minced fresh eel.
+
+Or bake it in a dish or patty pan in cold butter paste.
+
+
+  _To bake a Carp with Oysters._
+
+Scale a carp, scrape off the slime, and bone it; then cut it into
+large dice-work, as also the milt being parboil'd; then have some
+great oysters, parboil'd, mingle them with the bits of carp, and
+season them together with beaten pepper, salt, nutmeg, cloves, mace,
+grapes, gooseberries, or barberries, blanched chesnuts, and
+pistaches, season them lightly, then put in the bottom of the pie a
+good big onion or two whole, fill the pye, and lay upon it some
+large mace and butter, close it up and bake it, being baked liquor
+it with white wine, and sweet butter, or beaten butter only.
+
+
+  _To make minced Pies of Carps and Eels._
+
+Take a carp being cleansed, bone it, and also a good fat fresh water
+eel, mince them together, and season them with pepper, nutmeg,
+cinamon, ginger, and salt, put to them some currans, caraway-seed,
+minced orange-peel, and the yolks of six or seven hard eggs minced
+also, slic't dates, and sugar; then lay some butter in the bottom of
+the pyes, and fill them, close them up, bake them, and ice them.
+
+
+  _To bake a Carp minced with an Eel in the French Fashion,
+    called Peti Petes._
+
+Take a carp, scale it, and scrape off the slime, then roast it with
+a flayed eel, and being rosted draw them from the fire, and let them
+cool, then cut them into little pieces like great dice, one half of
+them, & the other half minced small and seasoned with nutmeg,
+pepper, salt, gooseberries, barberries, or grapes, and some bottoms
+of artichocks boil'd and cut as the carp: season all the foresaid
+materials and mingle all together, then put some butter in the
+bottom of the pye, lay on the meat and butter on the top, close it
+up, and bake it, being baked liquor it with gravy, and the juyce of
+oranges, butter, and grated nutmeg.
+
+Sometimes liquor it with verjuyce and the yolks of eggs strained,
+sugar, and butter.
+
+Or with currans, white wine, and butter boil'd together, some sweet
+herbs chopped small, and saffron.
+
+
+  _To bake a Carp according to these Forms to be eaten hot._
+
+Take a carp, scale it, and scrape off the slime, bone it and cut it
+into dice-work, the milt being parboil'd, cut it into the same form,
+then have some great oysters parboild and cut into the same form
+also; put to it some grapes, goosberries, or barberries, the bottoms
+of artichocks boil the yolks of hard egs in quarters, boild,
+sparagus cut an inch long, and some pistaches, season all the
+foresaid things together with pepper, nutmegs, and salt, fill the
+pyes, close them up, and bake them, being baked, liquor them with
+butter, white-wine, and some blood of the carp, boil them together,
+or beaten butter, with juyce of oranges.
+
+
+  _To bake a Carp with Eels to be eaten cold._
+
+Take four large carps, scale them & wipe off the slime clean, bone
+them, and cut each side into two pieces of every carp, then have
+four large fresh water eels, fat ones, boned, flayed, and cut in as
+many pieces as the carps, season them with nutmeg, pepper, and salt;
+then have a pye ready, either round or square, put butter in the
+bottom of it, then lay a lay of eel, and a lay of carp upon that,
+and thus do till you have ended; then lay on some large mace and
+whole cloves on the top, some sliced nutmeg, sliced ginger, and
+butter, close it up and bake it, being baked and cold, fill it up
+with clarified butter.
+
+
+  _Otherways._
+
+Take eight carps, scale and bone them, scrape and wash off the
+slime, wipe them dry, and mince them very fine, then have four good
+fresh water eels, flay and bone them, and cut them into lard as big
+as your finger, then have pepper, cloves, mace, and ginger severally
+beaten and mingled with some salt, season the fish and also the
+eels, cut into lard; then make a pye according to this form, lay
+some butter in the bottom of the pye, then a lay of carp upon the
+butter, so fill it, close it up and bake it.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XIV.
+
+  or,
+
+  The Second Section of FISH.
+
+  _Shewing the most Excellent Ways of Dressing of Pikes._
+
+
+  _To boil a Pike._
+
+Wash him very clean, then truss him either round whole, with his
+tail in his mouth, and his back scotched, or splatted and trust
+round like a hart, with his tail in his mouth, or in three pieces, &
+divide the middle piece into two pieces; then boil it in water,
+salt, and vinegar, put it not in till the liquor boils, & let it
+boil very fast at first to make it crisp, but afterwards softly; for
+the sauce put in a pipkin a pint of white wine, slic't ginger, mace,
+dates quartered, a pint of great oysters with the liquor, a little
+vinegar and salt, boil them a quarter of an hour; then mince a few
+sweet herbs & parsley, stew them till half the liquor be consumed;
+then the pike being boiled dish it, and garnish the dish with grated
+dry manchet fine searsed, or ginger fine beaten, then beat up the
+sauce, with half a pound of butter, minced lemon, or orange, put it
+on the pike, and sippet it with cuts of puff-paste or lozenges, some
+fried greens, and some yellow butter. Dish it according to these
+forms.
+
+
+  _To boil a Pike otherways._
+
+Take a male pike alive, splat him in halves, take out his milt and
+civet, and take away the gall, cut the sides into three pieces of a
+side, lay them in a large dish or tray, and put upon them half a
+pint of white wine vinegar, and half a handful of bay-salt beaten
+fine; then have a clean scowred pan set over the fire with as much
+rhenish or white-wine as will cover the pike, so set it on the fire
+with some salt, two slic't nutmegs, two races of ginger slic't, two
+good big onions slic't, five or six cloves of garlik, two or three
+tops of sweet marjoram, three or four streight sprigs of rosemary
+bound up in a bundle close, and the peel of half a lemon; let these
+boil with a quick fire, then put in the pike with the vinegar, and
+boil it up quick; whilest the pike is boiling, take a quarter of a
+pound of anchoves, wash and bone them, then mince them and put them
+in a pipkin with a quarter of a pound of butter, and 3 or four
+spoonfuls of the liquor the pike was boiled in; the pike being
+boiled dish it, & lay the ginger, nutmegs, and herbs upon it, run it
+over with the sauce, and cast dried searsed manchet on it.
+
+This foresaid liquor is far better to boil another pike, by renewing
+the liquor with a little wine.
+
+
+  _To boil a Pike and Eel together._
+
+Take a quart of white-wine, a pint and a half of white wine vinegar,
+two quarts of water, almost a pint of salt, a handful of rosemary
+and tyme, let your liquor boil before you put in your fish, the
+herbs, a little large mace, and some twenty corns of whole pepper.
+
+
+  _To boil a Pike otherways._
+
+Boil it in water, salt, and wine vinegar, two parts water, and one
+vinegar, being drawn, set on the liquor to boil, cleanse the civet,
+and truss him round, scotch his back, and when the liquor boils, put
+in the fish and boil it up quick; then make sauce with some
+white-wine vinegar, mace, whole pepper, a good handful of cockles
+broiled or boiled out of the shells and washed with vinegar,
+a faggot of sweet herbs, the liver stamped and put to it, and horse
+raddish scraped or slic't, boil all the foresaid together, dish the
+pike on sippets, and beat up the sauce with some good sweet butter
+and minced lemon, make the sauce pretty thick, and garnish it as you
+please.
+
+
+  _Otherways._
+
+Take as much white-wine and water as will cover it, of each a like
+quantity, and a pint of vinegar, put to this liquor half an ounce of
+large mace, two lemon-peels, a quarter of an ounce of whole cloves,
+three slic't nutmegs, four races of ginger slic't, some six great
+onions slic't, a bundle of six or seven sprigs or tops of rosemary,
+as much of time, winter-savory, and sweet marjoram bound up hard in
+a faggot, put into the liquor also a good handful of salt, and when
+it boils, put in the fish being cleansed and trussed, and boil it up
+quick.
+
+Being boiled, make the sauce with some of the broth where the pike
+was boiled, and put it in a dish with two or three anchoves being
+cleansed and minced, a little white wine, some grated nutmeg, and
+some fine grated manchet, stew it on a chafing dish, and beat it up
+thick with some sweet butter, and the yolk of an egg or two
+dissolved with some vinegar, give it a warm, and put to it three or
+four slices of lemon.
+
+Then dish the pike, drain the liquor from it upon a chafing-dish of
+coals, pour on the sauce, and garnish the fish with slic't lemons,
+and the spices, herbs, and boil'd onions, run it over with beaten
+butter, and lay on some barberries or grapes.
+
+Sometimes for change you may put some horse-raddish scraped, or the
+juyce of it.
+
+
+  _To boil a Pike in White Broth._
+
+Cut your pike in three pieces, then boil it in water, salt, and
+sweet herbs, put in the fish when the liquor boils; then take the
+yolks of six eggs, beat them with a little sack, sugar, melted
+butter, and some of the pike broth then put it on some embers to
+keep warm, stir it sometimes lest it curdle; then take up your pike,
+put the head and tail together in a clean dish, cleave the other
+piece in two, and take out the back-bone, put the one piece on one
+side, and the other piece on the other side, but blanch all, pour
+the broth on it, and garnish the fish with sippets, strow on fine
+ginger or sugar, wipe the edge of the dish round, and serve it.
+
+
+  _To Boil a Pike in the French Fashion, a-la-Sauces d'Almaigne,
+    or in the German Fashion._
+
+Take a pike, draw him, dress the rivet, and cut him in three pieces,
+boil him in as much wine as water, & some lemon-peel, with the
+liquor boils put in the fish with a good handful of salt, and boil
+him up quick.
+
+Then have a sauce made of beaten butter, water, the slices of two or
+three lemons, the yolks of two or three eggs, and some grated
+nutmeg; the pike being boiled dish it on fine sippets, and stick it
+with some fried bread run it over with the sauce, some barberries or
+lemon, and garnish the dish with some pared and slic't ginger,
+barberries, and lemon peel.
+
+
+  _To boil a Pike in the City Fashion._
+
+Take a live male pike, draw him and slit the rivet, wash him clean
+from the blood, and lay him in a dish or tray, then put some salt
+and vinegar to it, (or no vinegar; but only salt); then set on a
+kettle with some water & salt, & when it boils put in the pike, boil
+it softly, and being boiled, take it off the fire, and put a little
+butter into the kettle to it, then make a sauce with beaten butter,
+the juyce of a lemon or two, grape verjuyce or wine-vinegar, dish up
+the pike on fine carved sippets, and pour on the sauce, garnish the
+fish with scalded parsley, large mace barberries, slic't lemon, and
+lemon-peel, and garnish the dish with the same.
+
+
+  _To stew a Pike in the French Fashion._
+
+Take a pike, splat it down the back alive, and let the liquor boil
+before you put it in, then take a large deep dish or stewing pan
+that will contain the pike, put as much claret-wine as will cover
+it, & wash off the blood take out the pike, and put to the wine in
+the dish three or four slic't onions, four blades of large mace,
+gross pepper, & salt; when it boils put in the pike, cover it close,
+& being stewed down, dish it up in a clean scowred dish with carved
+sippets round abound it, pour on the broth it was stewed in all over
+it, with the spices and onions, and put some slic't lemon over all,
+with some lemon-peel; run it over with beaten butter, and garnish
+the dish with dry grated manchet. Thus you may also stew it with the
+scales on or off.
+
+Sometimes for change use horse-raddish.
+
+
+  _To stew a Pike otherways in the City Fashion._
+
+Take a pike, splat it, and lay it in a dish, when the blood is clean
+washed out, put to it as much white-wine as will cover it, and set
+it a stewing; when it boils put in the fish, scum it, and put to it
+some large mace, whole cinamon, and some salt, being finely stewed
+dish it on sippets finely carved.
+
+Then thicken the broth with two or three egg yolks, some thick
+cream, sugar, and beaten butter, give it a warm and pour it on the
+pike, with some boil'd currans, and boil'd prunes laid all over it,
+as also mace, cinamon, some knots of barberries, and slic't lemon,
+garnish the dish with the same garnish, and scrape on fine sugar.
+
+In this way you may do Carp, Bream, Barbel, Chevin, Rochet, Gurnet,
+Conger, Tench, Pearch, Bace, or Mullet.
+
+
+  _To hash a Pike._
+
+Scale and bone it, then mince it with a good fresh eel, being also
+boned and flayed, put to it some sweet herbs fine stripped and
+minced small, beaten nutmeg, mace, ginger, pepper, and salt; stew it
+in a dish with a little white wine and sweet butter, being well
+stewed, serve it on fine carved sippets, and lay on some great
+stewed oysters, some fryed in batter, some green with juyce of
+spinage, other yellow with saffron, garnish the dish with them, and
+run it over with beaten butter.
+
+
+  _To souce a Pike._
+
+Draw and wash it clean from the blood and slime, then boil it in
+water and salt, when the liquor boils put it to it, and boil it
+leisurely simmering, season it pretty savory of the salt, boil it
+not too much, nor in more water then will but just cover it.
+
+If you intend to keep it long, put as much white-wine as water, of
+both as much as will cover the fish, some wine vinegar, slic't
+ginger, large mace, cloves, and some salt; when it boils put in the
+fish, spices, and some lemon-peel, boil it up quick but not too
+much; then take it up into a tray, and boil down the liquor to a
+jelly, lay some slic't lemon on it, pour on the liquor, and cover it
+up close; when you serve it in jelly, dish and melt some of the
+jelly, and run it all over, garnish it with bunches of barberries
+and slic't lemon.
+
+Or being soust and not jellied, serve it with fennil and parsley.
+
+When you serve it, you may lay round the dish divers Small Fishes,
+as Tench, Pearch, Gurnet, Chevin, Roach, Smelts, and run them over
+with jelly.
+
+
+  _To souce and jelly Pike, Eeel, Tench, Salmon, Conger,_ &c.
+
+Scale the foresaid fishes, being scal'd, cleansed and boned, season
+them with nutmeg and salt, or no spices at all, roul them up and
+bind them like brawn, being first rouled in a clean white cloth
+close bound up round it, boil them in water, white-wine, and salt,
+but first let the pan or vessel boil, put it in and scum it, then
+put in some large mace and slic't ginger. If you will only souce
+them boil them not down so much; if to jelly them, put to them some
+ising-glass, and serve them in collars whole standing in the jelly.
+
+
+  _Otherways to souce and jelly the foresaid Fishes._
+
+Make jelly of three tenches, three perches, and two carps, scale
+them, wash out the blood, and soak them in fair water three or four
+hours, leave no fat on them, then put them in a large pipkin with as
+much fair spring water as will cover them, or as many pints as pound
+of fish, put to it some ising-glass, and boil it close covered till
+two parts and a half be wasted; then take it off and strain it, let
+it cool, and being cold take off the fat on the top, pare the
+bottom, and put the jelly into three pipkins, put three quarts of
+white-wine to them, and a pound and a half of double refined sugar
+into each pipkin; then to make one red put a quarter of an ounce of
+whole cinamon, two races of ginger, two nutmegs, two or three
+cloves, and a little piece of turnsole dry'd, the dust rubbed out
+and steep'd in some claret-wine, put some of the wine into the
+jelly.
+
+To make another yellow, put a little saffron-water, nutmeg, as much
+cinamon as to the red jelly, and a race of ginger sliced.
+
+To the white put three blades of large mace, a race of ginger
+slic't, then set the jelly on the fire till it be melted, then have
+fiveteen whites of eggs beaten, and four pound and a half of refined
+sugar, beat amongst the eggs, being first beaten to fine powder;
+then divide the sugar and eggs equally into the three foresaid
+pipkins, stir it amongst the sugar very well, set them on the fire
+to stew, but not to boil up till you are ready to run it; let each
+pipkin cool a little before you run it, put a rosemary branch in
+each bag, and wet the top of your bags, wring them before you run
+them, and being run, put some into orange rinds, some into scollop
+shells, or lemon rindes in halves, some into egg shells or muscle
+shells, or in moulds for Jellies. Or you may make four colours, and
+mix some of the jelly with almonds-milk.
+
+You may dish the foresaid jellies on a pie-plate on a great dish in
+four quarters, and in the middle a lemon finely carved or cut into
+branches, hung with jellies, and orange peels, and almond jellies
+round about; then lay on a quarter of the white jelly on one quarter
+of the plate, another of red, and another of amber-jelly, the other
+whiter on another quarter, and about the outside of the plate of all
+the colours one by another in the rindes of oranges and lemons, and
+for the quarters, four scollop shells of four several colours, and
+dish it as the former.
+
+
+  _Pike Jelly otherways._
+
+Take a good large pike, draw it, wash out the blood, and cut it in
+pieces, then boil it in a gallon or 6 quarts of fair spring water,
+with half a pound of ising-glass close covered, being first clean
+scum'd, boil it on a soft fire till half be wasted; then strain the
+stock or broth into a clean bason or earthen pan, and being cold
+pare the bottom and top from the fat and dregs, put it in a pipkin
+and set it over the fire, melt it, and put it to the juyce of eight
+or nine lemons, a quart of white-wine, a race of ginger pared and
+slic't, three or four blades of large mace, as much whole cinamon,
+and a grain of musk and ambergriese tied up in a fine clean clout,
+then beat fifteen whites of eggs, and put to them in a bason four
+pound of double refined sugar first beaten to fine powder, stir it
+with the eggs with a rouling pin, and then put it among the jelly in
+the pipkin, stir them well together, and set it a stewing on a soft
+charcoal fire, let it stew there, but not boil up but one warm at
+least, let it stew an hour, then take it off and let it cool a
+little, run it through your jelly-bag, put a sprig of rosemary in
+the bottom of the bag, and being run, cast it into moulds. Amongst
+some of it put some almond milk or make it in other colours as
+aforesaid.
+
+
+  _To make White Jelly of two Pikes._
+
+Take two good handsome pikes, scale and draw them, and wash them
+clean from the blood, then put to them six quarts of good
+white-wine, and an ounce of ising-glass, boil them in a good large
+pipkin to a jelly, being clean scummed, then strain it and blow off
+the fat.
+
+Then take a quart of sweet cream, a quart of the jelly, a pound and
+a half of double refined sugar fine beaten, and a quarter of a pint
+of rose-water, put all together in a clean bason, and give them a
+warm on the fire, with half an ounce of fine searsed ginger, then
+set it a cooling, dish it into dice-work, or cast it into moulds and
+some other coloured Jellies. Or in place of cream put in
+almond-milk.
+
+
+  _To roast a Pike._
+
+Take a pike, scour off the slime, and take out the entrails, lard
+the back with pickled herrings, (you must have a sharp bodkin to
+make the holes to lard it) then take some great oysters and
+claret-wine, season the oysters with pepper and nutmeg, stuff the
+belly with oysters, and intermix the stuffing with rosemary, tyme,
+winter savory, sweet marjoram, a little onion, and garlick, sow
+these in the belly of the pike; then prepare two sticks about the
+breadth of a lath, (these two sticks and the spit must be as broad
+as the pike being tied on the spit) tie the pike on winding
+packthred about it, tye also along the side of the pike which is not
+defended by the spit and the laths, rosemary, and bays, baste the
+pike with butter and claret wine with some anchoves dissolved in it;
+when the pike is wasted or roasted, take it off, rip up the belly,
+and take out the whole herbs quite away, boil up the gravy, dish the
+pike, put the wine to it, and some beaten butter.
+
+
+  _To fry Pikes._
+
+Draw them, wash off the slime and the blood clean, wipe them dry
+with a clean cloth, flour them, and fry them in clarifi'd butter,
+being fried crisp and stiff, make sauce with beaten butter, slic't
+lemon, nutmeg, and salt, beaten up thick with a little fried
+parsley.
+
+Or with beaten butter, nutmeg, a little claret, salt, and slic't
+orange.
+
+Otherways, oyster-liquor, a little claret, beaten butter, slic't
+orange, and nutmeg, rub the dish with a clove of garlick, give the
+sauce a warm, and garnish the fish with slic't lemon or orange and
+barberries. Small pikes are best to fry.
+
+
+  _To fry a Pike otherways._
+
+The pike being scalded and splatted, hack the white or inside with a
+knife, and it will be ribbed, then fry it brown and crisp in
+clarified butter, being fried, take it up, drain all the butter from
+it, and wipe the pan clean, then put it again into the pan with
+claret, slic't ginger, nutmeg, an anchove, salt, and saffron beat,
+fry it till it half be consumed, then put in a piece of butter,
+shake it well together with a minced lemon or slic't orange, and
+dish it, garnish it with lemon, and rub the dish with a clove of
+garlick.
+
+
+  _To broil a Pike._
+
+Take a pike, draw it & scale it, broil it whole, splat it or scotch
+it with your knife, wash out the blood clean, and lay it on a clean
+cloth, salt it, and heat the gridiron very hot, broil it on a soft
+fire, baste it with butter, and turn it often; being finely broil'd,
+serve it in a dish with beaten butter, and wine-vinegar, or juyce of
+lemons or oranges, and garnish the fish with slices of oranges or
+lemons, and bunches of rosemary.
+
+
+  _Otherways._
+
+Take a pike, as abovesaid, being drawn, wash it clean, dry it, and
+put it in a dish with some good sallet oyl, wine vinegar, and salt,
+there let it steep the space of half an hour, then broil it on a
+soft fire, turn it and baste it often with some fine streight sprigs
+of rosemary, parsley, and tyme, baste it out of the dish where the
+oyl and vinegar is; then the pike being finely broil'd, dish it in a
+clean dish, put the same basting to it being warmed on the coals,
+lay the herbs round the dish, with some orange or lemon slices.
+
+
+  _To broil Mackarel or Horn kegg._
+
+Draw the Mackarel at the gills, and wash them, then dry them, and
+salt and broil them with mints, and green fennil on a soft fire, and
+baste them with butter, or oyl and vinegar, and being finely
+broil'd, serve them with beaten butter and vinegar, or oyl and
+vinegar, with rosemary, time, and parsley; or other sauce, beaten
+butter, and slices of lemon or orange.
+
+
+  _To broil Herrings, Pilchards, or Sprats._
+
+Gill them, wash and dry them, salt and baste them with butter, broil
+them on a soft fire, and being broi'ld serve them with beaten
+butter, mustard, and pepper, or beaten butter and lemon; other
+sauce, take the heads and bruise them in a dish with beer and salt,
+put the clearest to the herrings.
+
+
+  _To bake Pikes._
+
+Bake your pikes as you do carp, as you may see in the foregoing
+Section, only remember that small pikes are best to bake.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XV.
+
+  or
+
+  The Third Section for dressing of FISH.
+
+  _The most excellent ways of Dressing Salmon, Bace, or Mullet._
+
+
+  _To Calver Salmon to be eaten hot or cold._
+
+Chine it, and cut each side into two or three peices according to
+the bigness, wipe it clean from the blood and not wash it; then have
+as much wine and water as you imagine will cover it, make the liquor
+boil, and put in a good handful of salt; when the liquor boils put
+in the salmon, and boil it up quick with a quart of white-wine
+vinegar, keep up the fire stiff to the last, and being througly
+boil'd, which will be in the space of half an hour or less, then
+take it off the fire and let it cool, take it up into broad bottomed
+earthen pans, and being quite cold, which will be in a day, a night,
+or twelve hours, then put in the liquor to it, and so keep it.
+
+Some will boil in the liquor some rosemary bound up in a bundle
+hard, two or three cloves, two races of slic't ginger, three or four
+blades of large mace, and a lemon peel. Others will boil it in beer
+only.
+
+Or you may serve it being hot, and dish it on sippets in a clean
+scowred dish; dish it round the dish or in pieces and garnish it
+with slic't ginger, large mace, a clove or two, gooseberries,
+grapes, barberries, slic't lemon, fryed parsley, ellicksaders, sage,
+or spinage fried.
+
+To make sauce for the foresaid salmon, beat some butter up thick
+with a little fair water, put 2 or three yolks of eggs dissolved
+into it, with a little of the liquor, grated nutmeg, and some slic't
+lemon, pour it on the salmon, and garnish the dish with fine searsed
+manchet, barberries, slic't lemon, and some spices, and fryed greens
+as aforesaid.
+
+
+  _To stew a small Salmon, Salmon Peal, or Trout._
+
+Take a salmon, draw it, scotch the back, and boil it whole in a
+stew-pan with white-wine, (or in pieces) put to it also some whole
+cloves, large mace, slic't ginger, a bay-leaf or two, a bundle of
+sweet herbs well and hard bound up, some whole pepper, salt, some
+butter, and vinegar, and an orange in halves; stew all together, and
+being well stewed, dish them in a clean scowred dish with carved
+sippets, lay on the spices and slic't lemon, and run it over with
+beaten butter, and some of the gravy it was stewed in; garnish the
+dish with some fine searsed manchet or searsed ginger.
+
+
+  _Otherways a most excellent way to stew Salmon._
+
+Take a rand or jole of salmon, fry it whole raw, and being fryed,
+stew it in a dish on a chaffing dish of coals, with some
+claret-wine, large mace, slic't nutmeg, salt, wine-vinegar, slic't
+orange, and some sweet butter; being stewed and the sauce thick,
+dish it on sippets, lay the spices on it, and some slices of
+oranges, garnish the dish with some stale manchet finely searsed and
+strewed over all.
+
+
+  _To pickle Salmon to keep all the year._
+
+Take a Salmon, cut it in six round pieces, then broil it in
+white-wine, vinegar, and a little water, three parts wine and
+vinegar, and one of water; let the liquor boil before you put in the
+salmon, and boil it a quarter of an hour; then take it out of the
+liquor, drain it very well, and take rosemary sprigs, bay-leaves,
+cloves, mace, and gross pepper, a good quantity of each, boil them
+in two quarts of white-wine, and two quarts of white-wine vinegar,
+boil it well, then take the salmon being quite cold, and rub it with
+pepper, and salt, pack it in a vessel that will but just contain it,
+lay a layer of salmon and a layer of spice that is boil'd in the
+liquor; but let the liquor and spice be very cold before you put it
+to it; the salmon being close packed put in the liquor, and once in
+half a year, or as it grows dry, put some white-wine or sack to it,
+it will keep above a year; put some lemon-peel into the pickle, let
+the salmon be new taken if possible.
+
+
+  _An excellent way to dress Salmon, or other Fish._
+
+Take a piece of fresh salmon, wash it clean in a little
+wine-vinegar, and let it lye a little in it in a broad pipkin with a
+cover, put to it six spoonfuls of water, four of vinegar, as much of
+white-wine, some salt, a bundle of sweet herbs, a few whole cloves,
+a little large mace, and a little stick of cinamon, close up the
+pipkin with paste, and set it in a kettle of seething water, there
+let it stew three hours; thus you may do carps, trouts, or eels, and
+alter the taste at your pleasure.
+
+
+  _To hash Salmon._
+
+Take salmon and set it in warm water, take off the skin, and mince a
+jole, rand, or tail with some fresh eel; being finely minced season
+it with beaten cloves, mace, salt, pepper, and some sweet herbs;
+stew it in a broad mouthed pipkin with some claret wine,
+gooseberries, barberries, or grapes, and some blanched chesnuts;
+being finely stewed serve it on sippets about it, and run it over
+with beaten butter, garnish the dish with stale grated manchet
+searsed, some fryed oysters in batter, cockles, or prawns; sometimes
+for variety use pistaches, asparagus boil'd and cut an inch long, or
+boil'd artichocks, and cut as big as a chesnut, some stewed oysters,
+or oyster-liquor, and some horse-raddish scraped, or some of the
+juyce; and rub the bottom of the dish wherein you serve it with a
+clove of garlick.
+
+
+  _To dress Salmon in Stoffado._
+
+Take a whole rand or jole, scale it, and put it in an earthen
+stew-pan, put to it some claret, or white-wine, some wine-vinegar,
+a few whole cloves, large mace, gross pepper, a little slic't
+ginger, salt, and four or five cloves of garlick, then have three or
+four streight sprigs of rosemary as much of time, and sweet
+marjoram, two or 3 bay leaves and parsley bound up into a bundle
+hard, and a quarter of a pound of good sweet butter, close up the
+earthen pot with course paste, bake it in an oven, & serve it on
+sippets of French bread, with some of the liquor and spices on it,
+run it over with beaten butter and barberries, lay some of the herbs
+on it, slic't lemon and lemon-peel.
+
+
+  _To marinate Salmon to be eaten hot or cold._
+
+Take a Salmon, cut it into joles and rands, & fry them in good sweet
+sallet oyl or clarified butter, then set them by in a charger, and
+have some white or claret-wine, & wine vinegar as much as will cover
+it, put the wine & vinegar into a pipkin with all maner of sweet
+herbs bound up in a bundle as rosemary, time, sweet marjoram, parsly
+winter-savory, bay-leaves, sorrel, and sage, as much of one as the
+other, large mace, slic't ginger, gross pepper, slic't nutmeg, whole
+cloves, and salt; being well boil'd together, pour it on the fish,
+spices and all, being cold, then lay on slic't lemons, and
+lemon-peel, and cover it up close; so keep it for present spending,
+and serve it hot or cold with the same liquor it is soust in, with
+the spices, herbs, and lemons on it.
+
+If to keep long, pack it up in a vessel that will but just hold it,
+put to it no lemons nor herbs, only bay-leaves; if it be well
+packed, it will keep as long as sturgeon, but then it must not be
+splatted, but cut round ways through chine and all.
+
+
+  _To boil Salmon in stewed Broth._
+
+Take a jole, chine, or rand, put it in a stew-pan or large pipkin
+with as much claret wine and water as will cover it, some raisins of
+the sun, prunes, currans, large mace, cloves, whole cinamon, slic't
+ginger, and salt, set it a stewing over a soft fire, and when it
+boils put in some thickning of strain'd bread, or flour, strain'd
+with some prunes being finely stewed, dish it up on sippets in a
+clean scowred dish, put a little sugar in the broth, the fruit on
+and some slic't lemon.
+
+
+  _To fry Salmon._
+
+Take a jole, rand, or chine, or cut it round through chine and all
+half an inch thick, or in square pieces fry it in clarified butter;
+being stiff & crisp fryed, make sauce with two or three spoonfuls of
+claret-wine, some sweet butter, grated nutmeg, some slices of
+orange, wine-vinegar, and some oyster-liquor; stew them all
+together, and dish the salmon, pour on the sauce, and lay on some
+fresh slices of oranges and fryed parsley, ellicksander, sage-leaves
+fryed in batter, pippins sliced and fryed, or clary fryed in butter,
+or yolks of eggs, and quarters of oranges and lemons round the dish
+sides, with some fryed greens in halves or quarters.
+
+
+  _To roast a Salmon according to this Form._
+
+Take a salmon, draw it at the gills, and put in some sweet herbs in
+his belly whole; the salmon being scalded and the slime wip't off,
+lard it with pickled herrings, or a fat salt eel, fill his belly
+with some great oysters stewed, and some nutmeg; let the herbs be
+tyme, rosemary, winter savory, sweet marjoram, a little onion and
+garlick, put them in the belly of the salmon, baste it with butter,
+and set it in an oven in a latten dripping-pan, lay it on sticks and
+baste it with butter, draw it, turn it, and put some claret wine in
+the pan under it, let the gravy drip into it, baste it out of the
+pan with rosemary and bayes, and put some anchoves into the wine
+also, with some pepper and nutmeg; then take the gravy and clear off
+the fat, boil it up, and beat it thick with butter; then put the
+fish in a large dish, pour the sauce on it, and rip up his belly,
+take out some of the oysters, and put them in the sauce, and take
+away the herbs.
+
+
+  _Otherways._
+
+Take a rand or jole, cut it into four pieces, and season it with a
+little nutmeg and salt, stick a few cloves, and put it on a small
+spit, put between it some bay-leaves, and stick it with little
+sprigs of rosemary, roast it and baste it with butter, save the
+gravy, with some wine-vinegar, sweet butter, and some slices of
+orange; the meat being rosted, dish it, and pour on the sauce.
+
+
+  _To broil or toast Salmon._
+
+Take a whole salmon, a jole, rand, chine, or slices cut round it the
+thickness of an inch, steep these in wine-vinegar, good sweet sallet
+oyl and salt, broil them on a soft fire, and baste them with the
+same sauce they were steeped in, with some streight sprigs of
+rosemary, sweet marjoram, tyme, and parsley: the fish being broil'd,
+boil up the gravy and oyster-liquor, dish up the fish, pour on the
+sauce, and lay the herbs about it.
+
+
+  _To broil or roast a Salmon in Stoffado._
+
+Take a jole, rand, or chine, and steep it in claret-wine,
+wine-vinegar, white-wine, large mace, whole cloves, two or three
+cloves of garlick, slic't ginger, gross pepper and salt; being
+steeped about two hours, broil it on a soft fire, and baste it with
+butter, or very good sallet oyl, sprigs of rosemary, tyme, parsley,
+sweet marjoram, and some two or three bay-leaves, being broiled,
+serve it with the sauce it was steeped in, with a little
+oyster-liquor put to it, dish the fish, warm the sauce it was stewed
+in, and pour it on the fish either in butter or oyl, lay the spices
+and herbs about it; and in this way you may roast it, cut the jole,
+or rand in six pieces if it be large, and spit it with bayes and
+rosemary between, and save the gravy for sauce.
+
+
+  _Sauces for roast or boil'd Salmon._
+
+Take the gravy of the salmon, or oyster liquor, beat it up thick
+with beaten butter, claret wine, nutmeg, and some slices of orange.
+
+Otherways, with gravy of the salmon, butter, juyce of orange or
+lemon, sugar, and cinamon, beat up the sauce with the butter pretty
+thick, dish up the salmon, pour on the sauce, and lay it on slices
+of lemon.
+
+Or beaten butter, with slices of orange or lemon, or the juyce of
+them, or grape verjuyce and nutmeg.
+
+Otherways, the gravy of the salmon, two or three anchoves dissolved
+in it, grated nutmeg, and grated bread beat up thick with butter,
+the yolk of an egg and slices of oranges, or the juyce of it.
+
+
+  _To bake Salmon._
+
+Take a salmon being new, scale it, draw it, and wipe it dry, scrape
+out the blood from the back-bone, scotch it on the back and side,
+then season it with pepper, nutmeg, and salt; the pie being made,
+put butter in the bottom of it, a few whole cloves, and some of the
+seasoning, lay on the salmon, and put some whole cloves on it, some
+slic't nutmeg, and butter, close it up and baste it over with eggs,
+or saffron water, being baked fill it up with clarified butter.
+
+Or you may flay the salmon, and season as aforesaid with the same
+spices, and not scotch it but lay on the skin again, and lard it
+with Eels.
+
+For the past only boiling liquor, with three gallons of fine or
+course flour made up very stiff.
+
+
+  _To make minced Pies of Salmon._
+
+Mince a rand of fresh salmon very small, with a good fresh water eel
+being flayed and boned; then mince, some violet leaves, sorrel,
+strawberry-leaves, parsley, sage, savory, marjoram, and time, mingle
+all together with the meat currans, cinamon, nutmeg, pepper, salt,
+sugar, caraways; rose-water, white-wine, and some minced orangado,
+put some butter in the bottom of the pies, fill them, and being
+baked ice them, and scrape on sugar; Make them according to these
+forms.
+
+
+  _To make Chewits of Salmon._
+
+Mince a rand of salmon with a good fresh water eel, being boned,
+flayed, and seasoned with pepper, salt, nutmeg cinamon, beaten
+ginger, caraway-seed, rose-water, butter, verjuyce, sugar, and
+orange-peel minced mingle all together with some slic't dates, and
+currans, put butter in the bottom, fill the pies, close them up,
+bake them, and ice them.
+
+
+  _To make a Lumber Pye of Salmon._
+
+Mince a rand, jole, or tail with a good fat fresh eel seasoned in
+all points as beforesaid, put five or six yolks of eggs to it with
+one or two whites, make it into balls or rouls, with some hard eggs
+in quarters, put some butter in the pye, lay on the rouls, and on
+them large mace, dates in halves, slic't lemon, grapes, or
+barberries, & butter, close it up, bake it, and ice it; being baked,
+cut up the cover, fry some sage-leaves in batter, in clarified
+butter, and stick them in the rouls, cut the cover, and lay it on
+the plate about the pie, or mingle it with an eel cut into dice
+work, liquor it with verjuyce, sugar, and butter.
+
+
+  _To boil Bace, Mullet, Gurnet, Rochet, Wivers,_ &c.
+
+Take a mullet, draw it, wash it, and boil it in fair water and salt,
+with the scales on, either splatted or whole, but first let the
+liquor boil, being finely boiled, dish it upon a clean scowred dish,
+put carved sippets round about it, and lay the white side uppermost,
+garnish it with slic't lemon, large mace, lemon-peel, and
+barberries, then make a lear or sauce with beaten butter, a little
+water, slices of lemon, juyce of grapes or orange, strained with the
+yolks of two or three eggs.
+
+
+  _To souce Mullets or Bace._
+
+Draw them & boil them with the scales, but first wash them clean, &
+lay them in a dish with some salt, cast upon them some slic't
+ginger, & large mace, put some wine vinegar to them, and two or
+three cloves; then set on the fire a kettle with as much wine as
+water, when the pan boils put in the fish and some salt; boil it
+with a soft fire, & being finely boiled and whole, take them up with
+a false bottom and 2 wires all together. If you will jelly them,
+boil down the liquor to a jelly with a piece of ising-glass; being
+boil'd to a jelly, pour it on the fish, spices and all into an
+earthen flat bottomed pan, cover it up close, and when you dish the
+fish, serve it with some of the jelly on it, garnish the dish with
+slic't ginger and mace, and serve with it in saucers wine vinegar,
+minc't fennil and slic't ginger; garnish the dish with green fennil
+and flowers, and parsley on the fish.
+
+
+  _To marinate Mullets or Bace._
+
+Scale the mullets, draw them, and scrape off the slime, wash & dry
+them with a clean cloth, flour them and fry them in the best sallet
+oyl you can get, fry them in a frying pan or in a preserving pan,
+but first before you put in the fish to fry, make the oyl very hot,
+fry them not too much, but crisp and stiff; being clear, white, and
+fine fryed, lay them by in an earthen pan or charger till they be
+all fry'd, lay them in a large flat bottom'd pan that they may lie
+by one another, and upon one another at length, and pack them close;
+then make pickle for them with as much wine vinegar as will cover
+them the breadth of a finger, boil in it a pipkin with salt,
+bay-leaves, sprigs or tops of rosemary, sweet marjoram, time,
+savory, and parsley, a quarter of a handful of each, and whole
+pepper; give these things a warm or two on the fire, pour it on the
+fish, and cover it close hot; then slice 3 or 4 lemons being par'd,
+save the peels, and put them to the fish, strow the slices of lemon
+over the fish with the peels, and keep them close covered for your
+use. If this fish were barrel'd up, it would keep as long as
+sturgeon, put half wine vinegar, and half white-wine, the liquor not
+boil'd, nor no herbs in the liquor, but fry'd bay-leaves, slic't
+nutmegs, whole cloves, large mace, whole pepper, and slic't ginger;
+pack the fishes close, and once a month turn the head of the vessel
+downward; will keep half a year without barrelling.
+
+Marinate these fishes following as the mullet; _viz_, Bace, Soals,
+Plaice, Flounders, Dabs, Pike, Carp, Bream, Pearch, Tench, Wivers,
+Trouts, Smelts, Gudgeons, Mackarel, Turbut, Holly-bur, Gurnet,
+Roachet, Conger, Oysters, Scollops, Cockles, Lobsters, Prawns,
+Crawfish, Muscles, Snails, Mushrooms, Welks, Frogs.
+
+
+  _To marinate Bace, Mullet, Gurnet, or Rochet otherways._
+
+Take a gallon of vinegar, a quart of fair water, a good handful of
+bay-leaves, as much of rosemary, and a quarter of a pound of pepper
+beaten, put these together, and let them boil softly, season it with
+a little salt, then fry your fish in special good sallet oyl, being
+well clarifi'd, the fish being fryed put them in an earthen vessel
+or barrel, lay the bay-leaves, and rosemary between every layer of
+the fish, and pour the broth upon it, when it is cold close up the
+vessel; thus you may use it to serve hot or cold, and when you dish
+it to serve, garnish it with slic't lemon, the peel and barberries.
+
+
+  _To broil Mullet, Bace, or Bream._
+
+Take a mullet; draw it, and wash it clean, broil it with the scales
+on, or without scales, and lay it in a dish with some good sallet
+oyl, wine vinegar, salt, some sprigs of rosemary, time, and parsley,
+then heat the gridiron, and lay on the fish, broil it on a soft
+fire, on the embers, and baste it with the sauce it was steep'd in,
+being broiled serve it in a clean warm dish with the sauce it was
+steeped in, the herbs on it, and about the dish, cast on salt, and
+so serve it with slices of orange, lemon, or barberries.
+
+Or broil it in butter and vinegar with herbs as above-said, and make
+sauce with beaten butter and vinegar.
+
+Or beaten butter and juyce of lemon and orange.
+
+Sometimes for change, with grape verjuyce, juyce of sorrel, beaten
+butter and the herbs.
+
+
+  _To fry Mullets._
+
+Scale, draw, and scotch them, wash them clean, wipe them dry and
+flour them, fry them in clarified butter, and being fried, put them
+in a dish, put to them some claret wine, slic't ginger, grated
+nutmeg, an anchove, salt, and some sweet butter beat up thick, give
+the fish a warm with a minced lemon, and dish it, but first rub the
+dish with a clove of garlick.
+
+The least Mullets are the best to fry.
+
+
+  _To bake a Mullet or Bace._
+
+Scale, garbidge, wash and dry the Mullet very well, then lard it
+with a salt eel, season it, and make a pudding for it with grated
+bread, sweet herbs, and some fresh eel minced, put also the yolks of
+hard eggs, an anchove wash'd & minc'd very small, some nutmeg, &
+salt, fill the belly or not fill it at all, but cut it into quarters
+or three of a side, and season them with nutmeg, ginger, and pepper,
+lay them in your pie, and make balls and lay them upon the pieces of
+Mullet, then put on some capers, prawns, or cockles, yolks of eggs
+minced, butter, large mace, and barberries, close it up, and being
+bak'd cut up the lid, and stick it full of cuts of paste, lozenges,
+or other pretty garnish, fill it up with beaten butter, and garnish
+it with slic't lemon.
+
+Or you may bake it in a patty pan with better paste than that which
+is made for pyes.
+
+This is a very good way for tench or bream.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XVI.
+
+  or,
+
+  The fourth Section for dressing of FISH.
+
+  _Shewing the exactest ways of dressing Turbut, Plaice,
+    Flounders, and Lampry._
+
+
+  _To boil Turbut to eat hot._
+
+Draw and wash them clean, then boil them in white wine and water, as
+much of the one as of the other with some large mace, a few cloves,
+salt, slic't ginger, a bundle of time and rosemary fast bound up;
+when the pan boils put in the fish, scum it as it boils, and being
+half boil'd, put in some lemon-peel; being through boiled, serve it
+in this broth, with the spices, herbs, and slic't lemon on it; or
+dish it on sippets with the foresaid garnish, and serve it with
+beaten butter.
+
+
+  _Turbut otherways calvered._
+
+Draw the turbut, wash it clean, and boil it in half wine and half
+water, salt, and vinegar; when the pan boils put in the fish, with
+some slic't onions, large mace, a clove or two, some slic't ginger,
+whole pepper, and a bundle of sweet herbs, as time, rosemary, and a
+bay-leaf or two; scotch the fish on the white side very thick
+overthwart only one way, before you put it a boiling; being half
+boiled, put in some lemon or orange peel; and being through boil'd,
+serve it with the spices, herbs, some of the liquor, onions, and
+slic't lemon.
+
+Or serve it with beaten butter, slic't lemon, herbs, spices, onions
+and barberries. Thus also you may dress holyburt.
+
+
+  _To boil Turbut or Holyburt otherways._
+
+Boil it in fair water and salt, being drawn and washed clean, when
+the pan boils put in the fish and scum it; being well boil'd dish
+it, and pour on it some stew'd oysters and slic't lemon; run it over
+with beaten butter beat up thick with juyce of oranges, pour it over
+all, then cut sippets, and stick it with fryed bread.
+
+
+  _Otherways._
+
+Serve them with beaten butter, vinegar, and barberries, and sippets
+about the dish.
+
+
+  _To souce Turbut or Holyburt otherways._
+
+Take and draw the fish, wash it clean from the blood and slime, and
+when the pan boils put in the fish in fair water and salt, boil it
+very leisurely, scum it, and season it pretty savory of the salt,
+boil it well with no more water then will cover it. If you intend to
+keep it long, boil it in as much water as white-wine, some wine
+vinegar, slic't ginger, large mace, two or three cloves, and some
+lemon-peel; being boil'd and cold, put in a slic't lemon or two,
+take up the fish, and keep it in an earthen pan close covered, boil
+these fishes in no more liquor than will cover them, boil them on a
+soft fire simering.
+
+
+  _To stew Turbut or Holyburt._
+
+Take it and cut it in slices, then fry it, and being half fryed put
+it in a stew-pan or deep dish, then put to it some claret, grated
+nutmeg, three or four slices of an orange, a little wine-vinegar,
+and sweet butter, stew it well, dish it, and run it over with beaten
+butter, slic't lemon or orange, and orange or lemon-peel.
+
+
+  _To fry Turburt or Hollyburt._
+
+Cut the fish into thin slices, hack it with the knife, and it will
+be ribbid, then fry it almost brown with butter, take it up,
+draining all the butter from it, then the pan being clean, put it in
+again with claret, slic't ginger, nutmeg, anchove, salt, and saffron
+beat, fry it till it be half consumed, then put in a piece of
+butter, shaking it well together with a minced lemon, and rub the
+dish with a clove of garlick.
+
+To hash turbut, make a farc't meat of it, to rost or broil it, use
+in all points as you do sturgeon, and marinate it as you do carp.
+
+
+  _The best way to calver Flounders._
+
+Take them alive, draw and scotch them very thick on the white side,
+then have a pan of white-wine and wine vinegar over the fire with
+all manner of spices, as large mace, salt, cloves, slic't ginger,
+some great onions slic't, the tops of rosemary, time, sweet
+marjoram, pick'd parsley, and winter savory, when the pan boils put
+in the flounders, and no more liquor than will cover them; cover the
+pan close, and boil them up quick, serve them hot or cold with
+slic't lemon, the spices and herbs on them and lemon peel.
+
+Broil flounders as you do bace and mullet, souce them as pike,
+marinate, and dress them in stoffado as carp, and bake them as
+oysters.
+
+
+  _To boil Plaice hot to butter._
+
+Draw them, and wash them clean, then boil them in fair water and
+salt, when the pan boils put them in being very new, boil them up
+quick with a lemon-peel; dish them upon fine sippets round about
+them, slic't lemon on them, the peel and some barberries, beat up
+some butter very thick with some juyce of lemon and nutmeg grated,
+and run it over them hot.
+
+
+  _Otherways._
+
+Boil them in white-wine vinegar, large mace, a clove or two, and
+slic't ginger; being boil'd serve them in beaten butter, with the
+juyce of sorrel, strained bread, slic't lemon, barberries, grapes,
+or gooseberries.
+
+
+  _To stew Plaice._
+
+Take and draw them, wash them clean, and put them in a dish,
+stew-pan or pipkin, with some claret or white wine, butter, some
+sweet herbs, nutmeg, pepper, an onion and salt; being finely stewed,
+serve them with beaten butter on carved sippets, and slic't lemon.
+
+
+  _Otherways._
+
+Draw, wash, and scotch them, then fry them not too much; being
+fried, put them in a dish or stew-pan, put to them some claret wine,
+grated nutmeg, wine vinegar, butter, pepper, and salt, stew them
+together with some slices of orange.
+
+
+  _To bake a Lampry._
+
+Draw it, and split the back on the inside from the mouth to the end
+of the tail, take out the string in the back, flay her and truss her
+round, parboil it and season it with nutmeg, pepper, and salt, put
+some butter in the bottom of the pie, and lay on the lampry with two
+or three good big onions, a few whole cloves and butter, close it up
+and baste it over with yolks of eggs, and beer or saffron water,
+bake it, and being baked, fill it up with clarified butter, stop it
+up with butter in the vent hole, and put in some claret wine, but
+that will not keep long.
+
+
+  _To bake a Lampry otherways with an Eel._
+
+Flay it, splat it, and take out the garbidg, then have a good fat
+eel, flay it, draw it, and bone it, wipe them dry from the slime,
+and season them with pepper, salt, and nutmeg, cut them in equal
+pieces as may conveniently lye in a square or round pye, lay butter
+in the bottom, and three or four good whole onions, then lay a layer
+of eels over the butter, and on that lay a lampry, then another of
+eel, thus do till the pye be full, and on the top of all put some
+whole cloves and butter, close it up and bake it being basted over
+with saffron water, yolks of eggs, and beer, and being baked and
+cold, fill it up with beaten butter. Make your pies according to
+these forms.
+
+
+  _To bake a Lampry in the Italian Fashion to eat hot._
+
+Flay it, and season it with nutmeg, pepper, salt, cinamon, and
+ginger, fill the pie either with Lampry cut in pieces or whole, put
+to it raisins, currans, prunes, dryed cherries, dates, and butter,
+close it up, and bake it, being baked liquor it with strained
+almonds, grape verjuyce, sugar, sweet herbs chop't and boil'd all
+together, serve it with juyce of orange, white wine, cinamon, and
+the blood of the lampry, and ice it, thus you may also do lampurns
+baked for hot.
+
+
+  _To bake a Lampry otherways in Patty-pan or dish._
+
+Take a lampry, roast it in pieces, being drawn and flayed, baste it
+with butter, and being roasted and cold, put it into a dish with
+paste or puff paste; put butter to it, being first seasoned with
+pepper, nutmeg, cinamon, ginger, and salt, seasoned lightly, some
+sweet herbs chopped, grated bisket bread, currans, dates, or slic't
+lemon, close it up and bake it, being baked liquor it with butter,
+white-wine, or sack, and sugar.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XVII.
+
+  or,
+
+  The Fifth Section of FISH.
+
+  _Shewing the best way to Dress Eels, Conger, Lump, and Soals._
+
+
+  _To boil Eels to be eaten hot._
+
+Draw them, flay them, and wipe them clean, then put them in a posnet
+or stew-pan, cut them three inches long, and put to them some
+white-wine, white-wine vinegar, a little fair water, salt, large
+mace, and a good big onion stew the foresaid together with a little
+butter; being finely stewed and tender, dish them on carved sippets,
+or on slices of French bread, and serve them with boil'd currans
+boil'd by themselves, slic't lemon, barberries, and scrape on sugar.
+
+  _Otherways._
+
+Draw and flay them, cut them into pieces, and boil them in a little
+fair water, white-wine, an anchove, some oyster-liquor, large mace,
+two or three cloves bruised, salt, spinage, sorrel, and parsley
+grosly minced with a little onion and pepper, dish them upon fine
+carved sippets; then broth them with a little of that broth, and
+beat up a lear with some good butter, the yolk of an egg or two, and
+the rinde and slices of a lemon.
+
+
+  _To stew Eels._
+
+Flay them, cut them into pieces, and put them into a skillet with
+butter, verjuyce, and fair water as much as will cover them, some
+large mace, pepper, a quarter of a pound of currans, two or three
+onions, three or four spoonfuls of yeast, and a bundle of sweet
+herbs, stew all these together till the fish be very tender, then
+dish them, and put to the broth a quarter of a pound of butter,
+a little salt, and sugar, pour it on the fish, sippet it, and serve
+it hot.
+
+
+  _To stew Eels in an Oven._
+
+Cut them in pieces, being drawn and flayed, then season them with
+pepper, salt, and a few sweet herbs chopped small, put them into an
+earthen pot, and set them up on end, put to them four or five cloves
+of garlick, and two or three spoonfulls of fair water, bake them,
+and serve them on sippets.
+
+
+  _To stew Eels otherways to be eaten hot._
+
+Draw the eels, flay them, and cut them into pieces three inches
+long, then put them into a broad mouthed pipkin with as much
+white-wine and water as will cover them put to them some stripped
+tyme, sweet marjoram, savory, picked parsley, and large mace, stew
+them well together and serve them on fine sippets, stick bay-leaves
+round the dish garnish the meat with slic't lemon, and the dish with
+fine grated manchet.
+
+
+  _To stew whole Eels to be eaten hot._
+
+Take three good eels, draw, flay them, and truss them round, (or in
+pieces,) then have a quart of white-wine, three half pints of
+wine-vinegar, a quart of water, some salt, and a handful of rosemary
+and tyme bound up hard, when the liquor boils put in the eels with
+some whole pepper, and large mace; being boil'd, serve them with
+some of the broth, beat up thick with some good butter and slic't
+lemon, dish them on sippets with some grapes, barberries, or
+gooseberries.
+
+
+  _Otherways._
+
+Take three good eels, draw, flay, and scotch them with your knife,
+truss them round, or cut them in pieces, and fry them in clarified
+butter, then stew them between two dishes, put to them some two or
+three spoonfuls of claret or white-wine, some sweet butter, two or
+three slices of an orange, some salt, and slic't nutmeg; stew all
+well together, dish them, pour on the sauce, and run it over with
+beaten butter, and slices of fresh orange, and put fine sippets
+round the dish.
+
+
+  _To dress Eels in Stoffado._
+
+Take two good eels, draw, flay them, and cut them in pieces three
+inches long, put to them half as much claret wine as will cover
+them, or white-wine, wine-vinegar, or elder-vinegar, some whole
+cloves, large mace, gross pepper, slic't ginger, salt, four or five
+cloves of garlick, being put into a pipkin that will contain it, put
+to them also three or four sprigs of sweet herbs, as rosemary, tyme,
+or sweet marjoram; 2 or 3 bay leaves, and some parsley; cover up the
+pipkin, and paste the cover, then stew it in an oven, in one hour it
+will be baked, serve it hot for dinner or supper on fine sippets of
+French bread, and the spices upon it, the herbs, slic't lemon, and
+lemon-peel, and run it over with beaten butter.
+
+
+  _To souce Eels in Collars._
+
+Take a good large silver eel, flay it (or not) take out the back
+bone, and wash and wipe away the blood with a dry cloth, then season
+it with beaten nutmeg and salt, cut off the head and roul in the
+tail; being seasoned in the in side, bind it up in a fine white
+cloth close and streight; then have a large skillet or pipkin, put
+in it some fair water and white wine, of each a like quantity, and
+some salt, when it boils put in the eel; being boil'd tender take it
+up, and let it cool, when it is almost cold keep it in sauce for
+your use in a pipkin close covered, and when you will serve it take
+it out of the cloth, pare it, and dish it in a clean dish or plate,
+with a sprig of rosemary in the middle of the Collar: Garnish the
+dish with jelly, barberries and lemon.
+
+If you will have it jelly, put in a piece of ising-glass after the
+eel is taken up, and boil the liquor down to a jelly.
+
+
+  _To jelly Eels otherways._
+
+Flay an eel, and cut it into rouls, wash it clean from the blood,
+and boil it in a dish with some white-wine, and white-wine vinegar,
+as much water as wine and vinegar, and no more of the liquor than
+will just cover it; being tender boil'd with a little salt, take it
+up and boil down the liquor with a piece of ising-glass, a blade of
+mace, a little juyce of orange and sugar; then the eel being dished,
+run the clearest of the jelly over it.
+
+
+  _To souce Eels otherways in Collars._
+
+Take two fair eels, flay them, and part them down the back, take out
+the back-bone, then take tyme, parsley, & sweet marjoram, mince them
+small, and mingle them with nutmeg, ginger, pepper, and salt; then
+strow it on the inside of the eels, then roul them up like a collar
+of brawn, and put them in a clean cloth, bind the ends of the cloth,
+and boil them tender with vinegar, white-wine, salt, and water, but
+let the liquor boil before you put in the Eels.
+
+
+  _To souce Eels otherways in a Collar or Roll._
+
+Take a large great eel, and scowr it with a handful of salt, then
+split it down the back, take out the back bone and the guts, wipe
+out the blood clean, and season the eel with pepper, nutmeg, salt,
+and some sweet herbs minced and strowed upon it, roul it up, and
+bind it up close with packthred like a collar of brawn, boil it in
+water, salt, vinegar, and two or three blades of mace, boil it half
+an hour; and being boil'd, put to it a slic't lemon, and keep it in
+the same liquor; when you serve it, serve it in a collar or cut it
+out in round slices, lay six or seven in a dish, and garnish it in
+the dish with parsley and barberries, or serve with it vinegar in
+saucers.
+
+
+  _To souce Eels otherways cut in pieces, or whole._
+
+Take two or three great eels, scowr them in salt, draw them and wash
+them clean, cut them in equal pieces three inches long, and scotch
+them cross on both sides, put them in a dish with wine-vinegar, and
+salt; then have a kettle over the fire with fair water and a bundle
+of sweet herbs 2 or three great onions, and some large mace; when
+the kettle boils put in the eels, wine, vinegar, and salt; being
+finely boil'd and tender, drain them from the liquor and when they
+are cold take some of the broth and a pint of white wine, boil it up
+with some saffron beaten to powder, or it will not colour the wine;
+then take out the spices of the liquor where it was boiled and put
+it in the last broth made for it, leave out the onions and herbs of
+the first broth, and keep it in the last.
+
+
+  _To make a Hash of Eels._
+
+Take a good large eel or two, flay, draw, and wash them, bone and
+mince them, then season them with cloves and mace, mix with them
+some good large oysters, a whole onion, salt, a little white-wine,
+and an anchove, stew them upon a soft fire, and serve them on fine
+carved sippets, garnish them with some slic't orange and run them
+over with beaten butter thickned with the yolk of an egg or two,
+some grated nutmeg, and juyce of orange.
+
+
+  _To make a Spitch-Cock, or broil'd Eels._
+
+Take a good large eel, splat it down the back, and joynt the
+back-bone; being drawn, and the blood washed out, leave on the skin,
+and cut it in four pieces equally, salt them, and bast them with
+butter, or oyl and vinegar; broil them on a soft fire, and being
+finely broil'd, serve them in a clean dish, with beaten butter and
+juyce of lemon, or beaten butter, and vinegar, with sprigs of
+rosemary round about them.
+
+
+  _To broil salt Eels._
+
+Take a salt eel and boil it tender, being flayed and trust round
+with scuers, boil it tender on a soft fire, then broil it brown, and
+serve it in a clean dish with two or three great onions boil'd whole
+and tender, and then broil'd brown; serve them on the eel with oyl
+and mustard in saucers.
+
+
+  _To roast an Eel._
+
+Cut it three inches long, being first flayed and drawn, split it,
+put it on a small spit, & roast it, set a dish under it to save the
+gravy, and roast it fine and brown, then make sauce with the gravy,
+a little vinegar, salt, pepper, a clove or two, and a little grated
+parmisan, or old _English_ cheese, or a little botargo grated; the
+eel being roasted, blow the fat off the gravy, and put to it a piece
+of sweet butter, shaking it well together with some salt, put it in
+a clean dish, lay the eel on it, and some slices of oranges.
+
+
+  _To roast Eels otherways._
+
+Take a good large silver eel, draw it, and flay it in pieces of four
+inches long, spit it on a small spit with some bay-leaves, or large
+sage leaves between each piece spit it cross ways, and roast it;
+being roasted, serve it with beaten butter, beaten with juyce of
+oranges, lemons, or elder vinegar, and beaten nutmeg, or serve it
+with venison sauce, and dredge it with beaten caraway-seed, cinamon,
+flour, or grated bread.
+
+
+  _To bake Eels in Pye, Dish or Patty-pan._
+
+Take good fresh water eels, draw, and flay them, cut them in pieces,
+and season them with pepper, salt, and nutmeg, lay them in a pye
+with some prunes, currans, grapes, gooseberries, or barberries,
+large mace, slic't dates and butter, close it up and bake it, being
+baked, liquor it with white-wine, sugar, and butter, and ice it.
+
+If you bake it in a dish in paste, bake it in cold butter paste,
+rost the eel, & let it be cold, season it with nutmeg pepper,
+ginger, cinamon, and salt, put butter on the paste, and lay on the
+eel with a few sweet herbs chopped, and grated bisket-bread, grapes,
+currans, dates, large mace, and butter, close it up and bake it,
+liquor it, and ice it.
+
+
+  _Otherways._
+
+Take good fresh water eels; flay and draw them, season them with
+nutmeg, pepper, and salt, being cut in pieces, lay them in the pie,
+and put to them some two or three onions in quaters, some butter,
+large mace, grapes, barberries or gooseberries, close them up and
+bake them; being baked liquor them with beaten butter, beat up thick
+with the yolks of two eggs, and slices of an orange.
+
+Sometimes you may bake them with a minced onion, some raisins of the
+sun, and season them with some ginger, pepper, and salt.
+
+
+  _To bake Eels otherways._
+
+Take half a douzen good eels, flay them and take out the bones,
+mince them and season them with nutmeg, pepper, and salt, lay some
+butter in the pye, and lay a lay of Eel, and a lay of watred salt
+Eel, cut into great lard as big as your finger, lay a lay of it, and
+another of minced eel, thus lay six or seven lays, and on the top
+lay on some whole cloves, slic't nutmeg, butter, and some slices of
+salt eel, close it up and bake it, being baked fill it up with some
+clarified butter, and close the vent. Make your pye round according
+to this form.
+
+
+  _To bake Eels with Tenches in a round or square Pie to eat cold._
+
+Take four good large eels, flayed and boned, and six good large
+tenches, scale, splat, and bone them, cut off the heads and fins, as
+also of the eels; cut both eels, and tenches a handful long, &
+season them with pepper, salt and nutmeg; then lay some butter in
+the bottom of the pie, lay a lay of eels, and then a lay of tench,
+thus do five or six layings, lay on the top large mace, & whole
+cloves and on that butter, close it up and bake it; being baked and
+cold, fill it up with clarified butter.
+
+Or you may bake them whole, and lay them round in the pye, being
+flayed, boned, and seasoned as the former, bake them as you do a
+lampry, with two or three onions in the middle.
+
+
+  _To make minced Pies of an Eel._
+
+Take a fresh eel, flay it and cut off the fish from the bone, mince
+it small, and pare two or three wardens or pears, mince of them as
+much as of the eel, or oysters, temper and season them together with
+ginger, pepper, cloves, mace, salt, a little sanders, some currans,
+raisins, prunes, dates, verjuyce, butter, and rose-water.
+
+
+  _Minced Eel Pyes otherways._
+
+Take a good fresh water eel flay, draw, and parboil it, then mince
+the fish being taken from the bones, mince also some pippins,
+wardens, figs, some great raisins of the sun, season them with
+cloves, mace, pepper, salt, sugar, saffron, prunes, currans, dates
+on the top, whole raisins, and butter, make pies according to these
+forms; fill them, close them up and bake them, being baked, liquor
+them with grape verjuyce, slic't lemon, butter, sugar, and
+white-wine.
+
+
+  _Other minced Eel Pyes._
+
+Take 2 or three good large eels, being cleans'd, mince them & season
+them with cloves, mace, pepper, nutmeg, salt, and a good big onion
+in the bottom of your pye, some sweet herbs chopped, and onions, put
+some goosberries and butter to it, and fill your pie, close it up
+and bake it, being baked, liquor it with butter and verjuyce, or
+strong fish broth, butter, and saffron.
+
+
+  _Otherways._
+
+Mince some wardens or pears, figs, raisins, prunes, and season them
+as abovesaid with some spices, but no onions nor herbs, put to them
+goosberries, saffron, slic't dates, sugar, verjuyce, rose-water, and
+butter; then make pyes according to these forms, fill them and bake
+them, being baked, liquor them with white batter, white-wine and
+sugar, and ice them.
+
+
+  _To boil Conger to be eaten hot._
+
+Take a piece of conger being scalded and wash'd from the blood and
+slime, lay it in vinegar & salt, with a slice or two of lemon, and
+some large mace, slic't ginger, and two or three cloves, then set
+some liquor a boiling in a pan or kettle, as much wine and water as
+will cover it when the liquor boils put in the fish, with the
+spices, and salt, and when it is boil'd put in the lemon, and serve
+the fish on fine carved sippets; then make a lear or sauce with
+beaten butter, beat with juyce of oranges or lemons, serve it with
+slic't lemon on it, slic't ginger and barberries; and garnish it
+with the same.
+
+
+  _To stew Conger._
+
+Take a piece of conger, and cut it into pieces as big as a hens egg,
+put them in a stew-pan or two deep dishes with some large mace,
+salt, pepper, slic't nutmeg, some white-wine, wine vinegar, as much
+water, butter, and slic't ginger, stew these well together, and
+serve them on sippets with slic't orange, lemon, and barberries, and
+run them over with beaten butter.
+
+
+  _To marinate Conger._
+
+Scald and draw it, cut it into pieces, and fry it in the best sallet
+oyl you can get; being fried put it in a little barrel that will
+contain it; then have some fryed bay-leaves, large mace, slic't
+ginger, and a few whole cloves, lay these between the fish, put to
+it white-wine, vinegar, and salt, close up the head, and keep it for
+your use.
+
+
+  _To souce Conger._
+
+Take a good fat conger, draw it at two several, vents or holes,
+being first scalded and the fins shaved off, cut it into three or
+four pieces, then have a pan of fair water, and make it boil, put in
+the fish, with a good quantity of salt, and let it boil very softly
+half an hour: being tender boil'd, set it by for your use for
+present spending; but to keep it long, boil it with as much wine as
+water, and a quart of white-wine vinegar.
+
+
+  _To souce Conger in Collars like Brawn._
+
+Take the fore part of a conger from the gills, splat it, and take
+out the bone, being first flayed and scalded, then have a good large
+eel or two, flay'd also and boned, seasoned in the inside with
+minced nutmeg, mace, and salt, seasoned and cold with the eel in the
+inside, bind it up hard in a clean cloth, boil it in fair water,
+white-wine and salt.
+
+
+  _To roast Conger._
+
+Take a good fat conger, draw it, wash it, and scrape off the slime,
+cut off the fins, and spit it like an S. draw it with rosemary and
+time, put some beaten nutmeg in his belly, salt, some stripped time,
+and some great oysters parboil'd, roast it with the skin on, and
+save the gravy for the sauce, boil'd up with a little claret-wine,
+beaten butter, wine vinegar, and an anchove or two, the fat blown
+off, and beat up thick with some sweet butter, two or three slices
+of an orange, and elder vinegar.
+
+Or roast it in short pieces, and spit it with bay-leaves between,
+stuck with rosemary. Or make venison sauce, and instead of roasting
+it on a spit, roast it in an oven.
+
+
+  _To broil Conger._
+
+Take a good fat conger being scalded and cut into pieces; salt them,
+and broil them raw; or you may broil them being first boiled and
+basted with butter, or steeped in oyl and vinegar, broil them raw,
+and serve them with the same sauce you steeped them in, bast them
+with rosemary, time, and parsley, and serve them with the sprigs of
+those herbs about them, either in beaten butter, vinegar, or oyl and
+vinegar, and the foresaid herbs: or broil the pieces splatted like a
+spitch-cock of an eel, with the skin on it.
+
+
+  _To fry Conger._
+
+Being scalded, and the fins shaved off, splat it, cut it into rouls
+round the conger, flour it, and fry it in clarified butter crisp,
+sauce it with butter beaten with vinegar, juyce of orange or lemon,
+and serve it with fryed parsley, fryed ellicksanders, or clary in
+butter.
+
+
+  _To bake Conger in Pasty proportion._
+
+[Illustration]
+
+
+  _In Pye Proportion._
+
+Bake it any way of the sturgeon, as you may see in the next Section,
+to be eaten either hot or cold, and make your pies according to
+these forms.
+
+
+  _To stew a Lump._
+
+Take it either flayed (or not) and boil it, being splated in a dish
+with some white-wine, a large mace or two, salt, and a whole onion,
+stew them well together, and dish them on fine sippets, run it over
+with some beaten butter, beat up with two or three slices of an
+orange, and some of the gravy of the fish, run it over the lump, and
+garnish the meat with slic't lemon, grapes, barberries, or
+gooseberries.
+
+
+  _To bake a Lump._
+
+Take a lump, and cut it into pieces, skin and all, or flay it, and
+part it in two pieces of a side, season it with nutmeg, pepper, and
+salt, and lay it in the pye, lay on it a bay-leaf or two, three or
+four blades of large mace, the slices of an orange, gooseberries,
+grapes, barberries, and butter, close it up and bake it, being baked
+liquor it with beaten butter.
+
+Thus you make bake it in a dish, pye, or patty-pan.
+
+
+  _To boil Soals._
+
+Draw and flay them, then boil them in vinegar, salt, white-wine and
+mace, but let the liquor boil before you put them in; being finely
+boil'd, take them up and dish them in a clean dish on fine carved
+sippets, garnish the fish with large mace, slic't lemon,
+gooseberries, grapes, or barberries, and beat up some butter thick
+with juyce of oranges, white-wine, or grape verjuyce and run it over
+the fish. Sometimes you may put some stew'd oysters on them.
+
+
+  _Otherways._
+
+Take the soals, flay and draw them, and scotch one side with your
+knife, lay them in a dish, & pour on them some vinegar and salt, let
+them lie in it half an hour, in the mean time set on the fire some
+water, white-wine, six cloves of garlick, and a faggot of sweet
+herbs; then put the fish into the boiling liquor, and the vinegar
+and salt where they were in steep; being boiled, take them up and
+drain them very well, then beat up sweet butter very thick, and mix
+with it some anchoves minced small, and dissolved in the butter,
+pour it on the fish being dished, and strow on a little grated
+nutmeg, and minced orange mixt in the butter.
+
+
+  _To stew Soals._
+
+Being flayed and scotched, draw them and half fry them, then take
+some claret wine, and put to it some salt, grated ginger, and a
+little garlick, boil this sauce in a dish, when it boils put the
+soals therein, and when they are sufficiently stewed upon their
+backs, lay the two halves open on the one side and on the other;
+then lay anchoves finely washed and boned all along, and on the
+anchoves slices of butter, then turn the two sides over again, and
+let them stew till they be ready to be eaten, then take them out of
+the sauce, and lay them on a clean dish, pour some of the liquor
+wherein they were stewed upon them, and squeeze on an orange.
+
+
+  _Otherways._
+
+Draw, flay, and scotch them, then flour them and half fry them in
+clarified butter, put them in a clean pewter dish, and put to them
+three or four spoonfuls of claret wine, two of wine vinegar, two
+ounces of sweet butter, two or three slices of an orange, a little
+grated nutmeg, and a little salt; stew them together close covered,
+and being well stewed dish them up in a clean dish, lay some sliced
+lemon on them, and some beaten butter, with juyce of oranges.
+
+
+  _To dress Soals otherways._
+
+Take a pair of Soals, lard them with water'd salt Salmon, then lay
+them on a pye-plate, and cut your lard all of an equall length, on
+each side lear it but short; then flour the Soals, and fry them in
+the best ale you can get; when they are fryed lay them on a warm
+dish, and put to them anchove sauce made of some of the gravy in the
+pan, and two or three anchoves, grated nutmeg, a little oyl or
+butter, and an onion sliced small, give it a warm, and pour it on
+them with some juyce, and two or three slices of orange.
+
+
+  _To souce Soals._
+
+Take them very new, and scotch them on the upper or white side very
+thick, not too deep, then have white-wine, wine vinegar, cloves,
+mace, sliced ginger, and salt, set it over the fire to boil in a
+kettle fit for it; then take parsley, tyme, sage, rosemary, sweet
+marjoram, and winter savory, the tops of all these herbs picked, in
+little branches, and some great onions sliced, when it boils put in
+all the foresaid materials with no more liquor than will just cover
+them, cover them close in boiling, and boil them very quick, being
+cold dish them in a fair dish, and serve them with sliced lemon, and
+lemon-peels about them and on them.
+
+
+  _Otherways._
+
+Draw them and wash them clean, then have a pint of fair water with
+as much white-wine, some wine vinegar & salt; when the pan or kettle
+boils, put in the soals with a clove or two, slic't ginger, and some
+large mace; being boil'd and cold, serve them with the spices, some
+of the gravy they were boil'd in, slic't lemon, and lemon-peel.
+
+
+  _To jelly Soals._
+
+Take three tenches, 2 carps, and four pearches, scale them and wash
+out the blood clean, then take out all the fat, and to every pound
+of fish take a pint of fair spring-water or more, set the fish a
+boiling in a clean pipkin or pot, and when it boils scum it, and put
+in some ising-glass, boil it till one fourth part be wasted, then
+take it off and strain it through a strong canvas cloth, set it to
+cool, and being cold, divide it into three or four several pipkins,
+as much in the one as in the other, take off the bottom and the top,
+and to every quart of broth put a quart of white-wine, a pound and a
+half of refined sugar, two nutmegs, 2 races of ginger, 2 pieces of
+whole cinamon, a grain of musk, and 8 whites of eggs, stir them
+together with a rowling-pin, and equally divide it into the several
+pipkins amongst the jellies, set them a stewing upon a soft charcoal
+fire, when it boils up, run it through the jelly-bags, and pour it
+upon the soals.
+
+
+  _To roast Soals._
+
+Draw them, flay off the black skin, and dry them with a clean cloth,
+season them lightly with nutmeg, salt, and some sweet herbs chopped
+small, put them in a dish with some claret-wine and two or three
+anchoves the space of half an hour, being first larded with small
+lard of a good fresh eel, then spit them, roast them and set the
+wine under them, baste them with butter, and being roasted, dish
+them round the dish; then boil up the gravy under them with three or
+four slices of an orange, pour on the sauce, and lay on some slices
+of lemon.
+
+Marinate, broil, fry and bake Soals according as you do Carps, as
+you may see in the thirteenth Section.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XVIII.
+
+  or,
+
+  The Sixth Section of FISH.
+
+  _The A-la-mode ways of Dressing and Ordering of Sturgeon._
+
+
+  _To boil Sturgeon to serve hot._
+
+Take a rand, wash off the blood, and lay it in vinegar and salt,
+with the slice of a lemon, some large mace, slic't ginger, and two
+or three cloves, then set on a pan of fair water, put in some salt,
+and when it boils put in the fish, with a pint of white-wine, a pint
+of wine vinegar, and the foresaid spices, but not the lemon; being
+finely boil'd, dish it on sippets, and sauce it with beaten butter,
+and juyce of orange beaten together, or juyce of lemon, large mace,
+slic't ginger, and barberries, and garnish the dish with the same.
+
+
+  _Otherways._
+
+Take a rand and cut it in square pieces as big as a hens egg, stew
+them in a broad mouthed pipkin with two or three good big onions,
+fome large mace, two or three cloves, pepper, salt, some slic't
+nutmeg, a bay-leaf or two some white-wine and water, butter, and a
+race of slic't ginger, stew them well together, and serve them on
+sippets of French bread, run them over with beaten butter, slic't
+lemon and barberries, and garnish the dish with the same.
+
+
+  _Sturgeon buttered._
+
+Boil a rand, tail, or jole in water and salt, boil it tender, and
+serve it with beaten butter and slic't lemon.
+
+
+  _To make a hot Hash of Sturgeon._
+
+Take a rand, wash it out of the blood, and take off the scales, and
+skin, mince the meat very small, and season it with beaten mace,
+pepper, salt, and some sweet herbs minced small, stew all in an
+earthen pipkin with two or three big whole onions, butter, and
+white-wine; being finely stewed, serve it on sippets with beaten
+butter, minced lemon, and boil'd chesnuts.
+
+
+  _To make a cold Hash of Sturgeon._
+
+Take a rand of sturgeon being fresh and new, bake it whole in an
+earthen pan dry, and close it up with a piece of course paste; being
+baked and cold slice it into little slices as small as a three
+pence, and dish them in a fine clean dish, lay them round the bottom
+of it, and strow on them pepper, salt, a minced onion, a minced
+lemon, oyl, vinegar, and barberries.
+
+
+  _To marinate a whole Sturgeon in rands and joles._
+
+Take a sturgeon fresh taken, cut it in joles and rands, wash off the
+blood, and wipe the pieces dry from the blood and slime, flour them,
+& fry them in a large kettle in four gallons of rape oyl clarified,
+being fryed fine and crisp, put it into great chargers, frayes, or
+bowls; then have 2 firkins, and being cold, pack it in them as you
+do boil'd sturgeon that is kept in pickle, then make the sauce or
+pickle of 2 gallons of white-wine, and three gallons of white-wine
+vinegar; put to them six good handfuls of salt, 3 in each vessel,
+a quarter of a pound large mace, six ounces of whole pepper, and
+three ounces of slic't ginger, close it up in good sound vessels,
+and when you serve it, serve it in some of its own pickle, the
+spices on it, and slic't lemon.
+
+
+  _To make a farc't meat of Sturgeon._
+
+Mince it raw with a good fat eel, and being fine minced, season it
+with cloves, mace, pepper, and salt, mince some sweet herbs and put
+to it, and make your farcings in the forms of balls, pears, stars,
+or dolphins; if you please stuff carrots or turnips with it.
+
+
+  _To dress a whole Sturgeon in Stoffado cut into
+    Rands and Joles to eat hot or cold._
+
+Take a sturgeon, draw it, and part it in two halves from the tail to
+the head, cut it into rands and joles a foot long or more, then wash
+off the blood and slime, and steep it in wine-vinegar, and
+white-wine, as much as will cover it, or less, put to it eight
+ounces of slic't ginger, six ounces of large mace, four ounces of
+whole cloves, half a pound of whole pepper, salt, and a pound of
+slic't nutmegs, let these steep in the foresaid liquor six hours,
+then put them into broad earthen pans flat bottom'd, and bake them
+with this liquor and spices, cover them with paper, it will ask four
+or five hours baking; being baked serve them in a large dish in
+joles or rands, with large slices of French bread in the bottom of
+the dish, steep them well with the foresaid broth they were baked
+in, some of the spices on them, some slic't lemon, barberries,
+grapes, or gooseberries, and lemon peel, with some of the same
+broth, beaten butter, juyce of lemons and oranges, and the yolks of
+eggs beat up thick.
+
+If to eat cold, barrel it up close with this liquor and spices, fill
+it up with white-wine or sack; and head it up close, it will keep a
+year very well, when you serve it, serve it with slic't lemon, and
+bay-leaves about it.
+
+
+  _To souce Sturgeon to keep all the year._
+
+Take a Sturgeon, draw it, and part it down the back in equal sides
+and rands, put it in a tub into water and salt, and wash it from the
+blood and slime, bind it up with tape or packthred, and boil it in a
+vessel that will contain it, in water, vinegar, and salt, boil it
+not too tender; being finely boil'd take it up, and being pretty
+cold, lay it on a clean flasket or tray till it be through cold,
+then pack it up close.
+
+
+  _To souce Sturgeon in two good strong sweet Firkins._
+
+If the Sturgeon be nine foot in length, 2 firkins will serve it, the
+vessels being very well filled and packed close, put into it eight
+handfuls of salt, six gallons of white wine, and four gallons of
+white wine vinegar, close on the heads strong and sure, and once a
+month turn it on the other end.
+
+
+  _To broil Sturgeon, or toast it against the fire._
+
+Broil or toast a rand or jole of sturgeon that comes new out of the
+sea or river, (or any piece) and either broil it in a whole rand, or
+slices an inch thick, salt them, and steep them in oyl-olive and
+wine vinegar, broil them on a soft fire, and baste them with the
+sauce it was steeped in, with branches of rosemary, tyme, and
+parsley; being finely broiled, serve it in a clean dish with some of
+the sauce it was basted with, and some of the branches of rosemary;
+or baste it with butter, and serve it with butter and vinegar, being
+either beaten with slic't lemon, or juyce of oranges.
+
+
+  _Otherways._
+
+Broil it on white paper, either with butter or sallet oyl, if you
+broil it in oyl, being broil'd, put to it on the paper some oyl,
+vinegar, pepper, and branches or slices of orange. If broil'd in
+butter, some beaten butter, with lemon, claret, and nutmeg.
+
+
+  _To fry Sturgeon._
+
+Take a rand of fresh sturgeon, and cut it into slices of half an
+inch thick, hack it, and being fried, it will look as if it were
+ribbed, fry it brown with clarified butter; then take it up, make
+the pan clean, and put it in again with some claret wine, an
+anchove, salt, and beaten saffron; fry it till half be consumed, and
+then put in a piece of butter, some grated nutmeg, grated ginger,
+and some minced lemon; garnish the dish with lemon, dish it, and run
+jelly first rubbed with a clove of garlick.
+
+
+  _To jelly Sturgeon._
+
+Season a whole rand with pepper, nutmeg, and salt, bake it dry in an
+earthen pan, and being baked and cold, slice it into thin slices,
+dish it in a clean dish, the dish being on it.
+
+
+  _To roast Sturgeon._
+
+Take a rand of fresh sturgeon, wipe it very dry, and cut it in
+pieces as big as a goose-egg, season them with nutmeg, pepper, and
+salt, and stick each piece with two or 3 cloves, draw them with
+rosemary, & spit them thorow the skin, and put some bay-leaves or
+sage-leaves between every piece; baste them with butter, and being
+roasted serve them on the gravy that droppeth from them, beaten
+butter, juyce of orange or vinegar, and grated nutmeg, serve also
+with it venison sauce in saucers.
+
+
+  _To make Olines of Sturgeon stewed or roasted._
+
+Take spinage, red sage, parsley, tyme, rosemary, sweet marjoram, and
+winter-savory, wash and chop them very small, and mingle them with
+some currans, grated bread, yolks of hard eggs chopped small, some
+beaten mace, nutmeg, cinamon and salt; then have a rand of fresh
+sturgeon, cut in thin broad pieces, & hackt with the back of a
+chopping knife laid on a smooth pie-plate, strow on the minced herbs
+with the other materials, and roul them up in a roul, stew them in a
+dish in the oven, with a little white-wine or wine-vinegar, some of
+the farcing under them, and some sugar; being baked, make a lear
+with some of the gravy, and slices of oranges and lemons.
+
+
+  _To make Olines of Sturgeon otherways._
+
+Take a rand of sturgeon being new, cut it in fine thin slices, &
+hack them with the back of a knife, then make a compound of minced
+herbs, as tyme, savory, sweet marjoram, violet-leaves, strawberry
+leaves, spinage, mints, sorrel, endive and sage; mince these herbs
+very fine with a few scallions, some yolks of hard eggs, currans,
+cinamon, nutmegs, sugar, rosewater, and salt, mingle all together,
+and strow on the compound herbs on the hacked olines, roul them up,
+and make pies according to these forms, put butter in the bottom of
+them, and lay the olines on it; being full, lay on some raisins,
+prunes, large mace, dates, slic't lemon, some gooseberries, grapes,
+or barberries, and butter, close them up and bake them, being baked,
+liquor them with butter, white-wine, and sugar, ice them, and serve
+them up hot.
+
+
+  _To bake Sturgeon in Joles and Rands dry in Earthen Pans,
+    and being baked and cold, pickled and barreld up,
+    to serve hot or cold._
+
+Take a sturgeon fresh and new, part him down from head to tail, and
+cut it into rands and joles, cast it into fair water and salt, wash
+off the slime and blood, and put it into broad earthen pans, being
+first stuffed with penniroyal, or other sweet herbs; stick it with
+cloves and rosemary, and bake it in pans dry, (or a little
+white-wine to save the pans from breaking) then take white or claret
+wine and make a pickle, half as much wine vinegar, some whole
+pepper, large mace, slic't nutmegs, and six or seven handfuls of
+salt; being baked and cold, pack and barrel it up close, and fill it
+up with this pickle raw, head it up close, and when you serve it,
+serve it with some of the liquor and slic't lemon.
+
+
+  _To bake Sturgeon Pies to eat cold._
+
+Take a fresh jole of sturgeon, scale it, and wash off the slime,
+wipe it dry, and lard it with a good salt eel, seasoned with nutmeg,
+and pepper, cut the lard as big as your finger, and being well
+larded, season the jole or rand with the foresaid spices and salt,
+lay it in a square pie in fine or course paste, and put some whole
+cloves on it, some slic't nutmeg, slic't ginger, and good store of
+butter, close it up, and bake it, being baked fill it up with
+clarified butter.
+
+
+  _To bake Sturgeon otherways with Salmon._
+
+Take a rand of sturgeon, cut it into large thick slices, & 2 rands
+of fresh salmon in thick slices as broad as the sturgeon, season it
+with the same seasoning as the former, with spices and butter, close
+it up and bake it; being baked, fill it up with clarified butter.
+Make your sturgeon pyes or pasties according to these forms.
+
+
+  _To make a Sturgeon Pye to eat cold otherways._
+
+Take a rand of sturgeon, flay it and wipe it with a dry cloth, and
+not wash it, cut it into large slices; then have carps, tenches, or
+a good large eel flayed and boned, your tenches and carps scaled,
+boned, and wiped dry, season your sturgeon and the other fishes with
+pepper, nutmeg, and salt, put butter in the bottom of the pie, and
+lay a lay of sturgeon, and on that a lay of carps, then a lay of
+sturgeon, and a lay of eels, next a lay of sturgeon, and a lay of
+tench, and a lay of sturgeon above that; lay on it some slic't
+ginger, slic't nutmeg, and some whole cloves, put on butter, close
+it up, and bake it, being baked liquor it with clarified butter. Or
+bake it in pots as you do venison, and it will keep long.
+
+
+  _Otherways._
+
+Take a rand of sturgeon, flay it, and mince it very fine, season it
+with pepper, cloves, mace, and salt; then have a good fresh fat eel
+or 2 flayed and boned, cut it into lard as big as your finger, and
+lay some in the bottom of the pye, some butter on it, and some of
+the minced meat or sturgeon, and so lard and meat till you have
+filled the pye, lay over all some slices of sturgeon, sliced nutmeg,
+sliced ginger, and butter, close it up and bake it, being baked fill
+it up with clarified butter. If to eat hot, give it but half the
+seasoning, and make your pyes according to these forms.
+
+
+  _To bake sturgeon Pies to be eaten hot._
+
+Flay off the scales and skin of a rand, cut it in pieces as big as a
+walnut, & season it lightly with pepper, nutmeg, and salt; lay
+butter in the bottom of the pye, put in the sturgeon, and put to it
+a good big onion or two whole, some large mace, whole cloves, slic't
+ginger, some large oysters, slic't lemon, gooseberries, grapes, or
+barberries, and butter, close it up and bake it, being bak'd, fill
+it up with beaten butter, beaten with white-wine or claret, and
+juyce or slices of lemon or orange.
+
+To this pye in Winter, you may use prunes, raisins, or currans, and
+liquor it with butter, verjuyce, and sugar, and in Summer, pease
+boil'd and put in the pye, being baked, and leave out fruit.
+
+
+  _Otherways._
+
+Cut a rand of sturgeon into pieces as big as a hens egg, cleanse it,
+and season them with pepper, salt, ginger, and nutmeg, then make a
+pye and lay some butter in the bottom of it, then the pieces of
+sturgeon, and two or three bay-leaves, some large mace, three or
+four whole cloves, some blanched chesnuts, gooseberries, grapes, or
+barberries, and butter, close it up and bake it, and being baked,
+liquor it with beaten butter, and the blood of the sturgeon boil'd
+together with a little claret-wine.
+
+
+  _To bake Sturgeon Pyes in dice work to be eaten hot._
+
+Take a pound of sturgeon, a pound of a fresh fat eel, a pound of
+carp, a pound of turbut, a pound of mullet, scaled, cleans'd, and
+bon'd, a tench, and a lobster, cut all the fishes into the form of
+dice, and mingle with them a quart of prawns, season them all
+together with pepper, nutmeg & salt, mingle some cockles among them,
+boil'd artichocks, fresh salmon, and asparagus all cut into
+dice-work. Then make pyes according to these forms, lay butter in
+the bottom of them, then the meat being well mingled together, next
+lay on some gooseberries, grapes, or barberries, slic't oranges or
+lemons, and put butter on it, with yolks of hard eggs and pistaches,
+close it up and bake it, and being baked liquor it with good sweet
+butter, white-wine, or juyce of oranges.
+
+
+  _To make minced Pyes of Sturgeon._
+
+Flay a rand of it, and mince it with a good fresh water eel, being
+flay'd and bon'd, then mince some sweet herbs with an onion, season
+it with cloves, mace, pepper, nutmeg and salt, mingle amongst it
+some grapes, gooseberries, or barberries, and fill the pye, having
+first put some butter in the bottom of it, lay on the meat, and more
+butter on the top, close it up, bake it, and serve it up hot.
+
+
+  _Otherways._
+
+Mince a rand of fresh sturgeon, or the fattest part of it very
+small, then mince a little spinage, violet leaves, strawberry
+leaves, sorrel, parsley, sage, savory, marjoram, and time, mingle
+them with the meat, some grated manchet, currans, nutmeg, salt,
+cinamon, cream, eggs, sugar, and butter, fill the pye, close it up,
+and bake it, being baked ice it.
+
+
+  _Minced Pyes of Sturgeon otherways._
+
+Flay a rand of sturgeon, and lard it with a good fat salt eel, roast
+it in pieces, and save the gravy, being roasted mince it small, but
+save some to cut into dice-work, also some of the eels in the same
+form, mingle it amongst the rest with some beaten pepper, salt,
+nutmeg, some gooseberries, grapes, or barberries, put butter in the
+bottom of the pye, close it up and bake it, being baked liquor it
+with gravy, juyce of orange, nutmeg, and butter.
+
+Sometimes add to it currans, sweet herbs, and saffron, and liquor it
+with verjuyce, sugar, butter, and yolks of eggs.
+
+
+  _To make Chewits of Sturgeon, according to these Forms._
+
+Mince a rand of sturgeon the fattest part, and season it with
+pepper, salt, nutmeg, cinamon, ginger, caraway-seed, rose-water,
+butter, sugar, and orange peel minced, mingle all together with some
+slic't dates, and currans, and fill your pyes.
+
+
+  _To make a Lumber Pye of Sturgeon._
+
+Mince a rand of sturgeon with some of the fattest of the belly, or a
+good fat fresh eel, being minced, season it with pepper, nutmeg,
+salt, cinamon, ginger, caraways, slic't dates, four or eight raw
+eggs, and the yolks of six hard eggs in quarters, mingle all
+together, and make them into balls or rolls, fill the pye, and lay
+on them some slic't dates, large mace, slic't lemon, grapes,
+gooseberries, or barberries, and butter, close it up, and bake it,
+being bak'd liquor it with butter, white-wine, and sugar.
+
+Or only add some grated bread, some of the meat cut into dice-work,
+& some rose-water, bak'd in all points as the former, being baked
+cut up the cover, and stick it with balls, with fryed sage-leaves in
+batter; liquor it as aforesaid, and lay on it a cut cover, scrape on
+sugar.
+
+
+  _To make an Olive Pye of Sturgeon in the Italian fashion._
+
+Make slices of sturgeon, hack them, and lard them with salt salmon,
+or salt eel, then make a composition of some of the sturgeon cut
+into dice-work, some fresh eel, dry'd cherries, prunes taken from
+the stones, grapes, some mushrooms & oysters; season the foresaid
+things all together in a dish or tray, with some pepper, nutmeg, and
+salt, roul them in the slices of the hacked sturgeon with the larded
+side outmost, lay them in the pye with the butter under them; being
+filled lay on it some oysters, blanched chesnuts, mushrooms,
+cockles, pine-apple-seeds, grapes, gooseberries, and more butter,
+close it up, bake it, and then liquor it with butter, verjuyce, and
+sugar, serve it up hot.
+
+
+  _To bake Sturgeon to be eaten hot with divers farcings
+    or stuffings._
+
+Take a rand and cut it into small pieces as big as a walnut, mince
+it with fresh eel, some sweet herbs, a few green onions, pennyroyal,
+grated bread, nutmeg, pepper, and salt, currans, gooseberries, and
+eggs; mingle all together, and make it into balls, fill the pye with
+the whole meat and the balls, and lay on them some large mace,
+barberries, chesnuts, yolks of hard eggs, and butter; fill the pye,
+and bake it, being baked, liquor it with butter and grape-verjuyce.
+
+Or mince some sturgeon, grated parmisan, or good Holland cheese,
+mince the sturgeon, and fresh eel together, being fine minced put
+some currans to it, nutmeg, pepper, and cloves beaten, some sweet
+herbs minced small, some salt, saffron, and raw yolks of eggs.
+
+
+  _Other stuffings or Puddings._
+
+Grated bread, nutmeg, pepper, sweet herbs minced very fine, four or
+five yolks of hard eggs minced very small, two or three raw eggs,
+cream, currans, grapes, barberries and sugar, mix them all together,
+and lay them on the Sturgeon in the pye, close it up and bake it,
+and liquor it with butter, white-wine, sugar, the yolk of an egg,
+and then ice it.
+
+
+  _To make an Olio of Sturgeon with other Fishes._
+
+Take some sturgeon and mince it with a fresh eel, put to it some
+sweet herbs minc't small, some grated bread, yolks of eggs, salt,
+nutmeg, pepper, some gooseberries, grapes or barberries, and make it
+into little balls or rolls. Then have fresh fish scal'd, washed,
+dryed, and parted into equal pieces, season them with pepper,
+nutmeg, salt, and set them by; then make ready shell-fish, and
+season them as the other fishes lightly with the same spices. Then
+make ready roots, as potatoes, skirrets, artichocks and chesnuts,
+boil them, cleanse them, and season them with the former spices.
+Next have yolks of hard eggs, large mace, barberries, grapes, or
+gooseberries, and butter, make your pye, and put butter in the
+bottom of it, mix them all together, and fill the pye, then put in
+two or three bay-leaves, and a few whole cloves, mix the minced
+balls among the other meat and roots; then lay on the top some large
+mace, potatoes, barberries, grapes, or gooseberries, chesnuts,
+pistaches and butter, close it up and bake it, fill it up with
+beaten butter, beaten with the juyce of oranges, dish and cut up the
+cover, and put all over it slic't lemons, and sometimes to the lear
+the yolk of an egg or two.
+
+
+  _To make minced Herring Pies._
+
+Take salt herrings being watered, crush them between your hands, and
+you shall loose the fish from the skin, take off the skin whole, and
+lay them in a dish; then have a pound of almond paste ready, mince
+the herrings, and stamp them with the almond paste, two of the milts
+or rows, five or six dates, some grated manchet, sugar, sack,
+rose-water, and saffron, make the composition somewhat stiff, and
+fill the skins, put butter in the bottom of your pye, lay on the
+herring, and on them dates, gooseberries, currans, barberries, and
+butter, close it up and bake it, being baked liquor it with butter,
+verjuyce, and sugar.
+
+Make minced pyes of any meat, as you may see in page 232, in the
+dishes of minced pyes you may use those forms for any kind of minced
+pies, either of flesh, fish, or fowl, which I have particularized in
+some places of my Book.
+
+
+  _Otherways._
+
+Bone them, and mince them being finely cleansed with 2 or three
+pleasant pears, raisins of the sun, some currans, dates, sugar,
+cinamon, ginger, nutmeg, pepper, and butter, mingle all together,
+fill your pies, and being baked, liquor them with verjuyce, claret,
+or white-wine.
+
+
+  _To make minced Pies of Ling, Stock-fish, Harberdine,_ &c.
+
+Being boil'd take it from the skin and bones, and mince it with some
+pippins, season it with nutmeg, cinamon, ginger, pepper,
+caraway-seed, currans, minced raisins, rose-water, minced
+lemon-peel, sugar, slic't dates, white-wine, verjuyce, and butter,
+fill your pyes, bake them, and ice them.
+
+
+  _Otherways._
+
+Mince them with yolks of hard eggs, mince also all manner of good
+pot-herbs, mix them together, and season them with the seasoning
+aforesaid, then liquor it with butter, verjuyce, sugar, and beaten
+cinamon, and then ice them; making them according to these forms.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XIX.
+
+  or,
+
+  The Seventh Section of FISH.
+
+  _Shewing the exactest Ways of Dressing all manner of Shell-Fish._
+
+
+  _To stew oysters in the French Way._
+
+Take oysters, open them and parboil them in their own liquor, the
+quantity of three pints or a pottle; being parboil'd, wash them in
+warm water clean from the dregs, beard them and put them in a pipkin
+with a little white wine, & some of the liquor they were parboil'd
+in, a whole onion, some salt, and pepper, and stew them till they be
+half done; then put them and their liquor into a frying-pan, fry
+them a pretty while, put to them a good piece of sweet butter, and
+fry them a therein so much longer, then have ten or twelve yolks of
+eggs dissolved with some vinegar, wherein you must put in some
+minced parsley, and some grated nutmeg, put these ingredients into
+the oysters, shake them in the frying-pan a warm or two, and serve
+them up.
+
+
+  _To stew Oysters otherways._
+
+Take a pottle of large great oysters, parboil them in their own
+liquor, then wash them in warm water from the dregs, & put them in a
+pipkin with a good big onion or two, and five or six blades of large
+mace, a little whole pepper, a slic't nutmeg, a quarter of a pint of
+white wine, as much wine-vinegar, a quarter of a pound of sweet
+butter, and a little salt, stew them finely together on a soft fire
+the space of half an hour, then dish them on sippets of French
+bread, slic't lemon on them, and barberries, run them over with
+beaten butter, and garnish the dish with dryed manchet grated and
+searsed.
+
+
+  _To stew Oysters otherways._
+
+Take a pottle of large great oysters, parboil them in their own
+liquor, then wash them in warm water, wipe them dry, and pull away
+the fins, flour them and fry them in clarifi'd butter fine and
+white, then take them up, and put them in a large dish with some
+white or claret wine, a little vinegar, a quarter of a pound of
+sweet butter, some grated nutmeg, large mace, salt, and two or three
+slices of an orange, stew them two or three warms, then serve them
+in a large clean scowred dish, pour the sauce on them, and run them
+over with beaten butter, slic't lemon or orange, and sippets round
+the dish.
+
+
+  _Otherways._
+
+Take a pottle of great oysters, and stew them in their own liquor;
+then take them up, wash them in warm water, take off the fins, and
+put them in a pipkin with some of their own liquor, a pint of
+white-wine, a little wine vinegar, six large maces, 2 or three whole
+onions, a race of ginger slic't, a whole nutmeg slic't, twelve whole
+pepper corns, salt, a quarter of a pound of sweet butter, and a
+little faggot of sweet herbs; stew all these together very well,
+then drain them through a cullender, and dish them on fine carved
+sippets; then take some of the liquor they were stewed in; beat it
+up thick with a minced lemon, and half a pound of butter, pour it on
+the oysters being dished, and garnish the dish and the oysters with
+grapes, grated bread, slic't lemon, and barberries.
+
+
+  _Or thus._
+
+Boil great oysters in their shells brown, and dry, but burn them
+not, then take them out and put them in a pipkin with some good
+sweet butter, the juice of two or three oranges, a little pepper,
+and grated nutmeg, give them a warm, and dish them in a fair scowred
+dish with carved sippets, and garnish it with dryed, grated, searsed
+fine manchet.
+
+
+  _To make Oyster Pottage._
+
+Take some boil'd pease, strain them and put them in a pipkin with
+some capers, some sweet herbs finely chopped, some salt, and butter;
+then have some great oysters fryed with sweet herbs, and grosly
+chopped, put them to the strained pease, stew them together, serve
+them on a clean scowred dish on fine carved fippets, and garnish the
+dish with grated bread.
+
+
+  _Otherways._
+
+Take a quart of great oysters, parboil them in their own liquor, and
+stew them in a pipkin with some capers, large mace, a faggot of
+sweet herbs, salt, and butter, being finely stewed, serve them on
+slices of dryed _French_ bread, round the oysters slic't lemon, and
+on the pottage boil'd spinage, minced, and buttered, but first pour
+on the broth.
+
+
+  _To make a Hash of Oysters._
+
+Take three quarts of great oysters, parboil them, and save their
+liquor, then mince 2 quarts of them very fine, and put them a
+stewing in a pipkin with a half pint of white wine, a good big onion
+or two, some large mace, a grated nutmeg, some chesnuts, and
+pistaches, and three or 4 spoonfuls of wine-vinegar, a quarter of a
+pound of good sweet butter, some oyster liquor, pepper, salt, and a
+faggot of sweet herbs; stew the foresaid together upon a soft fire
+the space of half an hour, then take the other oysters, and season
+them with pepper, salt and nutmeg, fry them in batter made of fine
+flour, egg, salt, and cream, make one half of it green with juyce of
+spinage, and sweet herbs chopped small, dip them in these batters,
+and fry them in clarified butter, being fried keep them warm in an
+oven; then have a fine clean large dish, lay slices of French bread
+all over the bottom of the dish, scald and steep the bread with some
+gravy of the hash, or oyster-liquor, & white wine boil'd together;
+dish the hash all over the slices of bread, lay on that the fryed
+oysters, chesnuts, and pistaches; then beat up a lear or sauce of
+butter, juyce of lemon or oranges, five or six, a little white-wine,
+the yolks of 3 or 4 eggs, and pour on this sauce over the hash with
+some slic't lemon, and lemon-peel; garnish the dish with grated
+bread, being dryed and searsed, some pistaches, chesnuts, carved
+lemons, & fryed oysters.
+
+Sometimes you may use mushrooms boild in water, salt, sweet
+herbs--large mace, cloves, bayleaves, two or three cloves of
+garlick, then take them up, dip them in batter & fry them brown,
+make sauce for them with claret, and the juyce of two or three
+oranges, salt, butter, the juyce of horse-raddish roots beaten and
+strained, grated nutmeg, and pepper, beat them up thick with the
+yolks of two or three eggs, do this sauce in a frying-pan, shake
+them well together, and pour it on the hash with the mushrooms.
+
+
+  _To marinate great oysters to be eaten hot._
+
+Take three quarts of great oysters ready opened, parboil them in
+their own liquor, then take them out and wash them in warm water,
+wipe them dry and flour them, fry them crisp in a frying-pan with
+three pints of sweet sallet oyl, put them in a dish, and set them
+before the fire, or in a warm oven; then make sauce with white wine;
+wine-vinegar, four or five blades of large mace, two or three slic't
+nutmegs, two races of slic't ginger, some twenty cloves, twice as
+much of whole pepper, and some salt; boil all the foresaid spices in
+a pipkin, with a quart of white wine, a pint of wine vinegar,
+rosemary, tyme, winter savory, sweet marjoram, bay leaves, sage, and
+parlsey, the tops of all these herbs about an inch long; then take
+three or four good lemons, slic't dish up the oysters in a clean
+scowred dish, pour on the broth, herbs, and spices on them, lay on
+the slic't lemons, and run it over with some of the oyl they were
+fried in, and serve them up hot. Or fry them in clarified butter.
+
+
+  _Oysters in Stoffado._
+
+Parboil a pottle or three quarts of great Oysters, save the liquor
+and wash the oysters in warm water, then after steep them in
+white-wine, wine-vinegar, slic't nutmeg, large mace, whole pepper,
+salt, and cloves; give them a warm on the fire, set them off and let
+them steep two or three hours; then take them out, wipe them dry,
+dip them in batter made of fine flour, yolks of eggs, some cream and
+salt, fry them, and being fryed keep them warm, then take some of
+the spices liquor, some of the oysters-liquor, and some butter, beat
+these things up thick with the slices of an orange or two, and two
+or three yolks of eggs; then dish the fryed oysters in a fine clean
+dish on a chafing-dish of coals, run on the sauce over them with the
+spices, slic't orange, and barberries, and garnish the dish with
+searsed manchet.
+
+
+  _To Jelly Oysters._
+
+Take ten flounders, two small pikes or plaice, and 4 ounces of ising
+glass; being finely cleansed, boil them in a pipkin in a pottle of
+fair spring-water, and a pottle of white-wine, with some large mace,
+and slic't ginger; boil them to a jelly, and strain it through a
+strainer into a bason or deep dish; being cold pare off the top and
+bottom and put it in a pipkin, with the juyce of six or seven great
+lemons to a pottle of this broth, three pound of fine sugar beaten
+in a dish with the whites of twelve eggs rubbed all together with a
+rouling-pin, and put amongst the jelly, being melted, but not too
+hot, set the pipkin on a soft fire to stew, put in it a grain of
+musk, and as much ambergriece well rubbed, let it stew half an hour
+on the embers, then broil it up, and let it run through your
+jelly-bag; then stew the oysters in white wine, oyster-liquor, juyce
+of orange, mace, slic't nutmeg, whole pepper, some salt, and sugar;
+dish them in a fine clean dish with some preserved barberries, large
+mace, or pomegranat kernels, and run the jelly over them in the
+dish, garnish the dish with carved lemons, large mace, and preserved
+barberries.
+
+
+  _To pickle Oysters._
+
+Take eight quarts of oysters, and parboil them in their own liquor,
+then take them out, wash them in warm water and wipe them dry, then
+take the liquor they were parboil'd in, and clear it from the
+grounds into a large pipkin or skillet, put to it a pottle of good
+white-wine, a quart of wine vinegar, some large mace, whole pepper,
+and a good quantity of salt, set it over the fire, boil it
+leisurely, scum it clean, and being well boil'd put the liquor into
+eight barrels of a quart a piece, being cold, put in the oyster, and
+close up the head.
+
+
+  _Otherways._
+
+Take eight quarts of the fairest oysters that can be gotten, fresh
+and new, at the full of the Moon, parboil them in their own liquor,
+then wipe them dry with a clean cloth, clear the liquor from the
+dregs, and put the oysters in a well season'd barrel that will but
+just hold them, then boil the oyster liquor with a quart of
+white-wine, a pint of wine-vinegar, eight or ten blades of large
+mace, an ounce of whole pepper, four ounces of white salt, four
+races of slic't ginger, and twenty cloves, boil these ingredients
+four or five warms, and being cold, put them to the oysters, close
+up the barrel, and keep it for your use.
+
+When you serve them, serve them in a fine clean dish with bay-leaves
+round about them, barberries, slic't lemon, and slic't orange.
+
+
+  _To souce Oysters to serve hot or cold._
+
+Take a gallon of great oysters ready opened, parboil them in their
+own liquor, and being well parboil'd, put them into a cullender, and
+save the liquor; then wash the oysters in warm water from the
+grounds & grit, set them by, and make a pickle for them with a pint
+of white-wine, & half a pint of wine vinegar, put it in a pipkin
+with some large mace, slic't nutmegs, slic't ginger, whole pepper,
+three or four cloves, and some salt, give it four or five warms and
+put in the oysters into the warm pickle with two slic't lemons, and
+lemon-peels; cover the pipkin close to keep in the spirits, spices,
+and liquor.
+
+
+  _To roast Oysters._
+
+Strain the liquor from the oysters, wash them very clean and give
+them a scald in boiling liquor or water; then cut small lard of a
+fat salt eel, & lard them with a very small larding-prick, spit them
+on a small spit for that service; then beat two or three yolks of
+eggs with a little grated bread, or nutmeg, salt, and a little
+rosemary & tyme minced very small; when the oysters are hot at the
+fire, baste them continually with these ingredients, laying them
+pretty warm at the fire. For the sauce boil a little white-wine,
+oyster-liquor, a sprig of tyme, grated bread, and salt, beat it up
+thick with butter, and rub the dish with a clove of garlick.
+
+
+  _To roast Oysters otherways._
+
+Take two quarts of large great oysters, and parboil them in there
+own liquor, then take them out, wash them from the dregs, and wipe
+them dry on a clean cloth; then haue slices of a fat salt eel, as
+thick as a half crown peice, season the oysters with nutmeg, and
+salt, spit them on a fine small wooden spit for that purpose, spit
+first a sage leafe, then a slice of eel, and then an oyster, thus do
+till they be all spitted, and bind them to another spit with
+packthread, baste them with yolks of eggs, grated bread and stripped
+time, and lay them to a warm fire with here and there a clove in
+them; being finely roasted make sauce with the gravy, that drops
+from them, blow off the fat, and put to it some claret wine, the
+juyce of an orange, grated nutmeg, and a little butter, beat it up
+thick together with some of the oyster-liquor, and serve them on
+this sauce with slices of orange.
+
+
+  _Otherways._
+
+Take the greatest oysters you can get, being opened parboil them in
+their own liquor, save the liquor, & wash the oysters in some water,
+wipe them dry, & being cold lard them with eight or ten lardons
+through each oyster, the lard being first seasoned with cloves,
+pepper, & nutmeg, beaten very small; being larded, spit them upon
+two wooden scuers, bind them to an iron spit and rost them, baste
+them with anchove sauce made of some of the oyster-liquor, let them
+drip in it, and being enough bread them with the crust of a roul
+grated, then dish them, blow the fat off the gravy, put it to the
+oysters, and wring on them the juyce of a lemon.
+
+
+  _To broil Oysters._
+
+Take great oysters and set them on a gridiron with the heads
+downwards, put them up an end, and broil them dry, brown, and hard,
+then put two or three of them in a shell with some melted butter,
+set them on the gridiron till they be finely stewed, then dish them
+on a plate, and fill them up with good butter only melted, or beaten
+with juyce of orange, pepper them lightly, and serve them up hot.
+
+
+  _To broil Oysters otherways upon paper._
+
+Broil them on a gridiron as before, then take them out of the shells
+into a dish, and chuse out the fairest, then have a sheet of white
+paper made like a dripping pan, set it on the gridiron, and run it
+over with clarified butter, lay on some sage leaves, some fine thin
+slices of a fat fresh eel, being parboil'd, and some oysters, stew
+them on the hot embers, and being finely broil'd, serve them on a
+dish and a plate in the paper they are boil'd in, and put to them
+beaten butter, juyce of orange, and slices of lemon.
+
+
+  _To broil large Oysters otherways._
+
+Take a pottle of great oysters opened & parboil them in there own
+liquor, being done, pour them in to a cullender, and save the
+liquor, then wash the oysters in warm water from the grounds, wipe
+them with a clean cloth, beard them, and put them in a pipkin, put
+to them large mace, two great onions, some butter, some of their own
+liquor, some white-wine, wine vinegar, and salt; stew them together
+very well, then set some of the largest shells, on a gridiron, put 2
+or 3 in a shell, with some of the liquor out of the pipkin, broil
+them on a soft fire, and being broil'd, set them on a dish and
+plate, and fill them up with beaten butter.
+
+Sometimes you may bread them in the broiling.
+
+
+  _To fry Oysters._
+
+Take two quarts of great Oysters being parboil'd in their own
+liquor, and washed in warm water, bread them, dry them, and flour
+them, fry them in clarified butter crisp and white, then have
+butter'd prawns or shrimps, butter'd with cream and sweet butter,
+lay them in the bottom of a clean dish, and lay the fryed oysters
+round about them, run them over with beaten butter, juyce of
+oranges, bay-leaves stuck round the Oysters, and slices of oranges
+or lemons.
+
+
+  _Otherways._
+
+Strain the liquor from the oysters, wash them, and parboil them in a
+kettle, then dry them and roul them in flour, or make a batter with
+eggs, flour, a little cream, and salt, roul them in it, and fry them
+in butter. For the sauce, boil the juyce of two or three oranges,
+some of their own liquor, a slic't nutmeg, and claret; being boil'd
+a little, put in a piece of butter, beating it up thick, then warm
+the dish, rub it with a clove of garlick, dish the oysters, and
+garnish them with slices of orange.
+
+
+  _To bake Oysters._
+
+Parboil your oysters in their own liquor, then take them out and
+wash them in warm water from the dregs dry them and season them with
+pepper, nutmeg, yolks of hard eggs, and salt; the pye being made,
+put a few currans in the bottom, and lay on the oysters, with some
+slic't dates in halves, some large mace, slic't lemon, barberries
+and butter, close it up and bake it, then liquor it with white-wine,
+sugar, and butter; or in place of white-wine, use verjuyce.
+
+[Illustration: _The Forms of Oyster Pyes._]
+
+
+  _To bake Oysters otherways._
+
+Season them with pepper, salt, and nutmegs, the same quantity as
+beforesaid, and the same quantity oysters, two or three whole
+onions, neither currans nor sugar, but add to it in all respects
+else; as slic't nutmeg on them, large mace, hard eggs in halves,
+barberries, and butter, liquor it with beaten nutmeg, white-wine,
+and juyce of oranges.
+
+Otherways, for change, in the seasoning put to them chopped tyme,
+hard eggs, some anchoves, and the foresaid spices.
+
+Or bake them in Florentines, or patty-pans, and give them the same
+seasoning as you do the pies.
+
+Or take large oysters, broil them dry and brown in the shells, and
+season them with former spices, bottoms of boil'd artichocks,
+pickled mushrooms, and no onions, but all things else as the former,
+liquor them with beaten butter, juyce of orange, and some claret
+wine.
+
+
+  _Otherways._
+
+Being parboil'd in their own liquor, season them with a little salt,
+sweet herbs minced small one spoonful, fill the pie, and put into it
+three or four blades of large mace, a slic't lemon, and on flesh
+days a good handful of marrow rouled in yolks of eggs and butter,
+close it up and bake it, make liquor for it with two nutmegs grated,
+a little pepper, butter, verjuyce, and sugar.
+
+
+  _To make an Oyster Pye otherways._
+
+Take a pottle of oysters, being parboil'd in their own liquor, beard
+and dry them, then season them with large mace, whole pepper,
+a little beaten ginger, salt, butter, and marrow, then close it up
+and bake it, and being baked, make a lear with white wine the oyster
+liquor, and one onion, or rub the ladle with garlick you beat it up
+with all; it being boil'd, put in a pound of butter, with a minced
+lemon, a faggot of sweet herbs, and being boil'd put in the liquor.
+
+
+  _To make minced Pies or Chewits of Oysters._
+
+Take three quarts of great oysters ready opened and parboil'd in
+their own liquor, then wash them in warm water from the dregs, dry
+them and mince them very fine, season them lightly with nutmeg,
+pepper, salt, cloves, mace, cinamon, caraway-seed, some minced,
+rasins of the sun, slic't dates, sugar, currans, and half a pint of
+white wine, mingle all together, and put butter in the bottoms of
+the pies, fill them up and bake them.
+
+
+  _To bake Oysters otherways._
+
+Season them with pepper, salt, nutmeg, and sweet herbs strowed on
+them in the pie, large mace, barberries, butter, and a whole onion
+or two, for liquor a little white wine, and wine-vinegar, beat it up
+thick with butter, and liquor the pie, cut it up, and lay on a
+slic't lemon, let not the lemon boil in it, and serve it hot.
+
+
+  _Otherways._
+
+Season them as before with pepper, nutmeg, and salt, being bearded,
+but first fry them in clarified butter, then take them up and season
+them, lay them in the pie being cold, put butter to them and large
+mace, close it up and bake it; then make liquor with a little claret
+wine and juyce of oranges, beat it thick with butter, and a little
+wine vinegar, liquor the pie, lay on some slices of orange, and set
+it again into the oven a little while.
+
+
+  _To bake Oysters otherways._
+
+Take great oysters, beard them, and season them with grated nutmeg,
+salt, and some sweet herbs minc'd small, lay them in the pye with a
+small quantity of the sweet herbs strowed on them, some twenty whole
+corns of pepper, slic't ginger, a whole onion or two, large mace,
+and some butter, close it up and bake it, and make liquor with
+white-wine, some of their own liquor, and a minced lemon, and beat
+it up thick.
+
+
+  _Otherways._
+
+Broil great oysters dry in the shells, then take them out, and
+season them with great nutmeg, pepper, and salt, lay them in the
+pye, and strow on them the yolks of two hard eggs minced, some
+stripp'd tyme, some capers, large mace, and butter; close it up, and
+make liquor with claret wine, wine vinegar, butter, and juyce of
+oranges, and beat it up thick, and liquor the pye, set it again into
+the oven a little while, and serve it hot.
+
+
+  _To make a made Dish of Oysters and other Compounds._
+
+Take oysters, cockles, prawns, craw-fish, and shrimps, being finely
+cleans'd from the grit, season them with nutmeg, pepper, and salt,
+next have chesnuts roasted, and blanch't, skerrets boil'd, blanched
+and seasoned; then have a dish or patty-pan ready with a sheet of
+cool butter paste, lay some butter on it, then the fishes, and on
+them the skirrets, chesnuts, pistaches, slic't lemon, large mace,
+barberries, and butter; close it up and bake it, and being baked,
+fill it up with beaten butter, beat with juyce of oranges, and some
+white-wine, or beaten butter with a little wine-vinegar, verjuyce,
+or juyce of green grapes, or a little good fresh fish broth, cut it
+up and liquor it, lay on the cover or cut it into four or five
+pieces, lay it round the dish, and serve it hot.
+
+
+  _To make cool Butter-Paste for this Dish._
+
+Take to every peck of flour five pound of butter, and the whites of
+six eggs, work it well together dry, then put cold water to it; this
+paste is good only for patty-pans and pasties.
+
+
+  _To make Paste for Oyster-Pies._
+
+The paste for thin bak't meats must be made with boiling liquor, put
+to every peck of flour two pound of butter, but let the butter boil
+in the liquor first.
+
+
+  _To fry Mushrooms._
+
+Blanch them & wash them clean if they be large, quarter them, and
+boil them with water, salt, vinegar, sweet herbs, large mace,
+cloves, bay-leaves, and two or three cloves of garlick, then take
+them up, dry them, dip them in batter and fry them in clarifi'd
+butter till they be brown, make sauce for them with claret-wine, the
+juice of two or three oranges, salt, butter, the juyce of
+horse-raddish roots beaten and strained, slic't nutmeg, and pepper;
+put these into a frying pan with the yolks of two or 3 eggs
+dissolved with some mutton gravy, beat and shake them well together
+in the pan that they curdle not; then dish the mushrooms on a dish,
+being first rubbed with a clove of garlick, and garnish it with
+oranges, and lemons.
+
+
+  _To dress Mushrooms in the Italian Fashion._
+
+Take mushrooms, peel & wash them, and boil them in a skillet with
+water and salt, but first let the liquor boil with sweet herbs,
+parsley, and a crust of bread, being boil'd, drain them from the
+water, and fry them in sweet sallet oyl; being fried serve them in a
+dish with oyl, vinegar, pepper, and fryed parsley. Or fry them in
+clarified butter.
+
+
+  _To stew Mushrooms._
+
+Peel them, and put them in a clean dish, strow salt on them, and put
+an onion to them, some sweet herbs, large mace, pepper, butter,
+salt, and two or three cloves, being tender stewed on a soft fire,
+put to them some grated bread, and a little white wine, stew them a
+little more and dish them (but first rub the dish with a clove of
+garlick) sippet them, lay slic't orange on them, and run them over
+with beaten butter.
+
+
+  _To stew Mushrooms otherways._
+
+Take them fresh gathered, and cut off the end of the stalk, and as
+you peel them put them in a dish with white wine; after they have
+laid half an hour, drain them from the wine, and put them between 2
+silver dishes, and set them on a soft fire without any liquor, &
+when they have stewed a while pour away the liquor that comes from
+them; then put your mushrooms into another clean dish with a sprig
+of time, a whole onion, 4 or five corns of whole pepper, two or
+three cloves, a piece of an orange, a little salt, and a piece of
+good butter, & some pure gravy of mutton, cover them, and set them
+on a gentle fire, so let them stew softly till they be enough and
+very tender; when you dish them, blow off the fat from them, and
+take out the time, spice, and orange from them, then wring in the
+juyce of a lemon, and a little nutmeg among the mushrooms, toss them
+two or three times, and put them in a clean dish, and serve them hot
+to the table.
+
+
+  _To dress Champignions in fricase, or Mushrooms,
+    which is all one thing; they are called also Fungi,
+    commonly in English Toad Stools._
+
+Dress your Champignions, as in the foregoing Chapter, and being
+stewed put away the liquor, put them into a frying-pan with a piece
+of butter, some tyme, sweet marjoram, and a piece of an onion minced
+all together very fine, with a little salt also and beaten pepper,
+and fry them, and being finely fried, make a lear or sauce with
+three or four eggs dissolved with some claret-wine, and the juyce of
+two or three oranges, grated nutmeg, and the gravy of a leg of
+mutton, and shake them together in a pan with two or three tosses,
+dish them, and garnish the dish with orange and lemon, and rub the
+dish first with a clove of garlick, or none.
+
+
+  _To broil Mushrooms._
+
+Take the biggest and the reddest, peel them, and season them with
+some sweet herbs, pepper, and salt, broil them on a dripping-pan of
+paper, and fill it full, put some oyl into it, and lay it on a
+gridiron, boil it on a soft fire, turn them often, and serve them
+with oyl and vinegar.
+
+Or broil them with butter, and serve them with beaten butter, and
+juyce of orange.
+
+
+  _To stew Cockles being taken out of the shells._
+
+Wash them well with vinegar, broil or broth them before you take
+them out of the shells, then put them in a dish with a little
+claret, vinegar, a handful of capers, mace, pepper, a little grated
+bread, minced tyme, salt, and the yolks of two or three hard eggs
+minced, stew all together till you think them enough; then put in a
+good piece of butter, shake them well together, heat the dish, rub
+it with a clove of garlick, and put two or three toasts of white
+bread in the bottom, laying the meat on them. Craw-fish, prawns, or
+shrimps, are excellent good the same way being taken out of their
+shells, and make variety of garnish with the shells.
+
+
+  _To stew Cockles otherways._
+
+Stew them with claret wine, capers, rose or elder vinegar, wine
+vinegar, large mace, gross pepper, grated bread, minced tyme, the
+yolks of hard eggs minced, and butter: stew them well together. Thus
+you may stew scollops, but leave out capers.
+
+
+  _To stew Scollops._
+
+Boil them very well in white wine, fair water, and salt, take them
+out of the shells, and stew them with some of the liquor elder
+vinegar, two or three cloves, some large mace, and some sweet herbs
+chopped small; being well stewed together, dish four or five of them
+in scollop shells and beaten butter, with the juyce of two or three
+oranges.
+
+
+  _To stew Muscles._
+
+Wash them clean, and boil them in water, or beer and salt; then take
+them out of the shells, and beard them from gravel and stones, fry
+them in clarified butter, and being fryed put away some of the
+butter, and put to them a sauce made of some of their own liquor,
+some sweet herbs chopped, a little white-wine, nutmeg, three or four
+yolks of eggs dissolved in wine vinegar, salt, and some sliced
+orange; give these materials a warm or two in the frying-pan, make
+the sauce pretty thick, and dish them in the scollop shells.
+
+
+  _To fry Muscles._
+
+Take as much water as will cover them, set it a boiling, and when it
+boils put in the muscles, being clean washed, put some salt to them,
+and being boil'd take them out of the shells, and beard them from
+the stones, moss, and gravel, wash them in warm water, wipe them
+dry, flour them and fry them crisp, serve them with beaten butter,
+juyce of orange, and fryed parsley, or fryed sage dipped in batter,
+fryed ellicksander leaves, and slic't orange.
+
+
+  _To make a Muscle Pye._
+
+Take a peck of muscles, wash them clean, and set them a boiling in a
+kettle of fair water, (but first let the water boil) then put them
+into it, give them a warm, and as soon as they are opened, take them
+out of the shells, stone them, and mince them with some sweet herbs,
+some leeks, pepper, and nutmeg; mince six hard eggs and put to them,
+put some butter in the pye, close it up and bake it, being baked
+liquor it with some butter, white wine, and slices of orange.
+
+
+  _To stew Prawns, Shrimps, or Craw-Fish._
+
+Being boil'd and picked, stew them in white wine, sweet butter,
+nutmeg, and salt, dish them in scollop shells, and run them over
+with beaten butter, and juyce of orange or lemon.
+
+Otherways, stew them in butter and cream, and serve them in scollop
+shells.
+
+
+  _To stew Lobsters._
+
+Take claret-wine vinegar, nutmeg, salt, and butter, stew them down
+some what dry, and dish them in a scollop-shell, run them over with
+butter and slic't lemon.
+
+Otherways, cut it into dice-work, and warm it with white-wine and
+butter, put it in a pipkin with claret wine or grape verjuyce, and
+grated manchet, and fill the scollop-shells.
+
+
+  _Otherways._
+
+Being boil'd, take out the meat, break it small, but break the
+shells as little as you can, then put the meat into a pipkin with
+claret-wine, wine-vinegar, slic't nutmeg, a little salt, and some
+butter; stew all these together softly an hour, being stewed almost
+dry, put to it a little more butter, and stir it well together; then
+lay very thin toasts in a clean dish, and lay the meat on them. Or
+you may put the meat in the shells, and garnish the dish about with
+the legs, and lay the body or barrel over the meat with some sliced
+lemon, and rare coloured flowers being in summer, or pickled in
+winter. Crabs are good the same way, only add to them the juyce of
+two or three oranges, a little pepper, and grated bread.
+
+
+  _To stew Lobsters otherways._
+
+Take the meat out of the shells, slice it, and fry it in clarified
+butter, (the Lobsters being first boil'd and cold), then put the
+meat in a pipkin with some claret wine, some good sweet butter,
+grated nutmeg, salt, and 2 or three slices of an orange; let it stew
+leisurely half an hour, and dish it up on fine carved sippets in a
+clean dish, with sliced orange on it, and the juyce of another, and
+run it over with beaten butter.
+
+
+  _To hash Lobsters._
+
+Take them out of the shells, mince them small, and put them in a
+pipkin with some claret wine, salt, sweet butter, grated nutmeg,
+slic't oranges, & some pistaches; being finely stewed, serve them on
+sippets, dish them, and run them over with beaten butter, slic't
+oranges, some cuts of paste, or lozenges of puff-paste.
+
+
+  _To boil Lobsters to eat cold the common way._
+
+Take them alive or dead, lay them in cold water to make the claws
+tuff, and keep them from breaking off; then have a kettle over the
+fire with fair water, put in it as much bay-salt, as will make it a
+good strong brine, when it boils scum it, and put in the Lobsters,
+let them boil leisurely the space of half an hour or more according
+to the bigness of them, being well boil'd take them up, wash them,
+and then wipe them with beer and butter; and keep them for your use.
+
+
+  _To keep Lobsters a quarter of a year very good._
+
+Take them being boil'd as aforesaid, wrap them in course rags having
+been steeped in brine, and bury them in a cellar in some sea-sand
+pretty deep.
+
+
+  _To farce a Lobster._
+
+Take a lobster being half boil'd, take the meat out of the shells,
+and mince it small with a good fresh eel, season it with cloves &
+mace beaten, some sweet herbs minced small and mingled amongst the
+meat, yolks of eggs, gooseberries, grapes, or barberries, and
+sometimes boil'd artichocks cut into dice-work, or boil'd aspragus,
+and some almond-paste mingled with the rest, fill the lobster
+shells, claws, tail, and body, and bake it in a blote oven, make
+sauce with the gravy and whitewine, and beat up the sauce or lear
+with good sweet butter, a grated nutmeg, juyce of oranges, and an
+anchove, and rub the dish with a clove of garlick.
+
+To this farcing you may sometime add almond paste currans, sugar,
+gooseberries, and make balls to lay about the lobsters, or serve it
+with venison sauce.
+
+
+  _To marinate Lobsters._
+
+Take lobsters out of the shells being half boil'd, then take the
+tails and lard them with a salt eel (or not lard them) part the
+tails into two halves the longest way, and fry them in sweet sallet
+oyl, or clarified butter; being finely fryed, put them into a dish
+or pipkin, and set them by; then make sauce with white wine, and
+white wine vinegar, four or five blades of large mace, three or four
+slic't nutmegs, two races of ginger slic't, some ten or twelve
+cloves twice as much of whole pepper, and salt, boil them altogether
+with rosemary, tyme, winter-savory, sweet marjoram, bay-leaves,
+sage, and parsley, the tops of all these herbs about an inch long;
+then take three or four lemons and slice them, dish up the lobsters
+on a clean dish, and pour the broth, herbs and spices on the fish,
+lay on the lemons, run it over with some of the oyl or butter they
+were fryed in, and serve them up hot.
+
+
+  _To broil Lobsters._
+
+Being boil'd lay them on a gridiron, or toast them against the fire,
+and baste them with vinegar and butter, or butter only, broil them
+leisurely, and being broil'd serve them with butter and vinegar beat
+up thick with slic't lemon and nutmeg.
+
+
+  _Otherways._
+
+Broil them, the tail being parted in two halves long ways, also the
+claws cracked and broil'd; broil the barrel whole being salted,
+baste it with sweet herbs, as tyme, rosemary, parsley, and savory,
+being broil'd dish it, and serve it with butter and vinegar.
+
+
+  _To broil Lobsters on paper._
+
+Slice the tails round, and also the claws in long slices, then
+butter a dripping-pan made of the paper, lay it on a gridiron, and
+put some slices of lobster seasoned with nutmeg and salt, and slices
+of a fresh eel, some sageleaves, tops of rosemary, two or three
+cloves, and sometimes some bay-leaves or sweet herbs chopped; broil
+them on the embers, and being finely broil'd serve them on a dish
+and a plate in the same dripping-pan, put to them beaten butter,
+juyce of oranges, and slices of lemon.
+
+
+  _To roast Lobsters._
+
+Take a lobster and spit it raw on a small spit, bind the claws and
+tail with packthred, baste it with butter, vinegar, and sprigs of
+rosemary, and salt it in the roasting.
+
+
+  _Otherways._
+
+Half boil them, take them out of the shells, and lard them with
+small lard made of a salt eel, lard the claws and tails, and spit
+the meat on a small spit, with some slices of the eel, and sage or
+bay leaves between, stick in the fish here and there a clove or two,
+and some sprigs of rosemary; roast the barrel of the lobsters whole,
+and baste them with sweet butter, make sauce with claret wine, the
+gravy of the lobsters, juyce of oranges, an anchove or two, and
+sweet butter beat up thick with the core of a lemon, and grated
+nutmeg.
+
+
+  _Otherways._
+
+Half boil them, and take the meat out of the tail, and claws as
+whole as can be, & stick it with cloves and tops of rosemary; then
+spit the barrels of the lobsters by themselves, the tails and claws
+by themselves, and between them a sage or bay-leaf; baste them with
+sweet butter, and dredg them with grated bread, yolks of eggs, and
+some grated nutmeg. Then make sauce with claret wine, vinegar,
+pepper, the gravy of the meat, some salt, slices of oranges, grated
+nutmeg, and some beaten butter; then dish the barrels of the
+lobsters round the dish, the claws and tails in the middle, and put
+to it the sauce.
+
+
+  _Otherways._
+
+Make a farcing in the barrels of the lobsters with the meat in them,
+some almond-paste, nutmeg, tyme, sweet marjoram, yolks of raw eggs,
+salt, and some pistaches, and serve them with venison sauce.
+
+
+  _To fry Lobsters._
+
+Being boil'd take the meat out of the shells, and slice it long
+ways, flour it, and fry it in clarified butter, fine, white, and
+crisp; or in place of flouring it in batter, with eggs, flour, salt,
+and cream, roul them in it and fry them, being fryed make a sauce
+with the juyce of oranges, claret wine, and grated nutmeg, beaten up
+thick with some good sweet butter, then warm the dish and rub it
+with a clove of garlick, dish the lobsters, garnish it with slices
+of oranges or lemons, and pour on the sauce.
+
+
+  _To bake Lobsters to be eaten hot._
+
+Being boil'd and cold, take the meat out of the shells, and season
+it lightly with nutmeg, pepper, salt, cinamon, and ginger; then lay
+it in a pye made according to the following form, and lay on it some
+dates in halves, large mace, slic't lemons, barberries, yolks of
+hard eggs and butter, close it up and bake it, and being baked
+liquor it with white-wine, butter, and sugar, and ice it. On flesh
+days put marrow to it.
+
+
+  _Otherways._
+
+Take the meat out of the shells being boil'd and cold, and lard it
+with a salt eel or salt salmon, seasoning it with beaten nutmeg,
+pepper, and salt; then make the pye, put some butter in the bottom,
+and lay on it some slices of a fresh eel, and on that a layer of
+lobsters, put to it a few whole cloves, and thus make two or three
+layers, last of all slices of fresh eel, some whole cloves and
+butter, close up the pye, and being baked, fill it up with clarified
+butter.
+
+If you bake it these ways to eat hot, season it lightly, and put in
+some large mace; liquor it with claret wine, beaten butter, and
+slices of orange.
+
+
+  _Otherways._
+
+Take four lobsters being boil'd, and some good fat conger raw, cut
+some of it into square pieces as broad as your hand, then take the
+meat of the lobsters, and slice the tails in two halves or two
+pieces long wayes, as also the claws, season both with pepper,
+nutmeg and salt then make the pie, put butter in the bottom, lay on
+the slices, of conger, and then a layer of lobsters; thus do three
+or four times till the pie be full, then lay on a few whole cloves,
+and some butter; close it up and bake it, being baked liquor it with
+butter and white-wine, or only clarified butter. Make your pyes
+according to these forms.
+
+If to eat hot season it lightly, and being baked liquor it with
+butter, white-wine, slic't lemon, gooseberries, grapes, or
+barberries.
+
+
+  _To pickle Lobsters._
+
+Boil them in vinegar, white-wine, and salt, being boiled take them
+up and lay them by, then have some bay-leaves, rosemary tops,
+winter-savory, tyme, large mace, and whole pepper: boil these
+foresaid materials all together in the liquor with the lobsters, and
+some whole cloves; being boil'd, barrel them up in a vessel that
+will but just contain them, and pack them close, pour the liquor to
+them, herbs spices, and some lemon peels, close up the head of the
+kegg or firkin; and keep them for your use; when you serve them,
+serve them with spices, herbs, peels, and some of the liquor or
+pickle.
+
+
+  _To jelly Lobsters, Craw-fish, or Prawns._
+
+Take a tench being new, draw out the garnish at the gills, and cut
+out all the gills, it will boil the whiter, then set on as much
+clear water aswil conveniently boil it, season it with salt,
+wine-vinegar, five or six bay-leaves large mace, three or four whole
+cloves, and a faggot of sweet herbs bound up hard together: so soon
+as this preparative boils, put in the tench being clean wiped, do
+not scale it, being boil'd take it up and wash off all the loose
+scales, then strain the liquor through a jelly-bag, and put to it a
+piece of ising-glass being first washed and steeped for the purpose,
+boil it very cleanly, and run it through a jelly-bag; then having
+the fish taken out of the shells, lay them in a large clean dish,
+lay the lobsters in slices, and the craw fish and prawns whole, and
+run this jelly over them. You may make this jelly of divers colours,
+as you may see in the Section of Jellies, page 202.
+
+Garnish the dish of Jellies with lemon-peels cut in branches, long
+slices as you fancy, barberries, and fine coloured flowers.
+
+Or lard the lobsters with salt eel, or stick it with candied
+oranges, green citterns, or preserved barberries, and make the jelly
+sweet.
+
+
+  _To stew Crabs._
+
+Being boil'd take the meat out of the bodies or barrels, and save
+the great claws, and the small legs whole to garnish the dish,
+strain the meat with some claret wine, grated bread, wine-vinegar,
+nutmeg, a little salt, and a piece of butter; stew them together an
+hour on a soft fire in a pipkin, and being stewed almost dry, put in
+some beaten butter with juyce of oranges beaten up thick; then dish
+the shells being washed and finely cleansed, the claws and little
+legs round about them, put the meat into the shells, and so serve
+them.
+
+Sometimes you may use yolks of eggs strained with butter.
+
+
+  _To stew Crabs otherways._
+
+Being boil'd take the meat out of the shells, and put it in a pipkin
+with some claret wine, and wine vinegar, minced tyme, pepper, grated
+bread, salt, the yolks of two or three hard eggs strained or minced
+very small, some sweet butter, capers, and some large mace; stew it
+finely, rub the shells with a clove or two of garlick, and dish them
+as is shown before.
+
+
+  _Otherways._
+
+Take the meat out of the bodies, and put it in a pipkin with some
+cinamon, wine vinegar, butter, and beaten ginger, stew them and
+serve them as the former, dished with the legs about them.
+
+Sometimes you may add sugar to them, parboil'd grapes, gooseberries,
+or barberries, and in place of vinegar, juyce of oranges, and run
+them over with beaten butter.
+
+
+  _To butter Crabs._
+
+The Crabs being boil'd, take the meat out of the bodies, and strain
+it with the yolks of three or four hard eggs, beaten cinamon, sugar,
+claret-wine, and wine-vinegar, stew the meat in a pipkin with some
+good sweet butter the space of a quarter of an hour, and serve them
+as the former.
+
+
+  _Otherways._
+
+Being boil'd, take the meat out of the shells, as also out of the
+great claws, cut it into dice-work, & put both the meats into a
+pipkin, together with some white wine, juyce of oranges, nutmeg, and
+some slices of oranges, stew it two or three warms on the fire, and
+the shells being finely cleansed and dried, put the meat into them,
+and lay the legs round about them in a clean dish.
+
+
+  _To make a Hash of Crabs._
+
+Take two crabs being boil'd, take out the meat of the claws, and cut
+it into dice-work, mix it with the meat of the body, then have some
+pine-apple seed, and some pistaches or artichock-bottoms, boil'd,
+blanched, and cut into dice-work, or some asparagus boil'd and cut
+half an inch long; stew all these together with some claret wine,
+vinegar, grated nutmeg, salt, sweet butter, and the slices of an
+orange; being finely stewed, dish it on sippets, cuts, or lozenges
+of puff paste, and garnish it with fritters of arms, slic't lemon
+carved, barberries, grapes, or gooseberries, and run it over with
+beaten butter, and yolks of eggs beaten up thick together.
+
+
+  _To farce a Crab._
+
+Take a boil'd crab, take the meat out of the shell, and mince the
+claws with a good fresh eel, season it with cloves, mace, some sweet
+herbs chopped, and salt, mingle all together with some yolks of
+eggs, some grapes, gooseberries, or barberres, and sometimes boil'd
+artichocks in dice-work, or boil'd asparagus, some almond-paste, the
+meat of the body of the crab, and some grated bread, fill the shells
+with this compound, & make some into balls, bake them in a dish with
+some butter and white wine in a soft oven; being baked, serve them
+in a clean dish with a sauce made of beaten butter, large mace,
+scalded grapes, gooseberries, or barberries, or some slic't orange
+or lemon and some yolks of raw eggs dissolved with some white-wine
+or claret, and beat up thick with butter; brew it well together,
+pour it on the fish, and lay on some slic't lemon, stick the balls
+with some pistaches, slic't almonds, pine-apple-seed, or some pretty
+cuts in paste.
+
+
+  _To broil Crabs in Oyl or Butter._
+
+Take Crabs being boil'd in water and salt, steep them in oyl and
+vinegar, and broil them on a gridiron on a soft fire of embers, in
+the broiling baste them with some rosemary branches, and being
+broil'd serve them with the sauces they were boil'd with, oyl and
+vinegar, or beaten butter, vinegar, and the rosemary branches they
+were basted with.
+
+
+  _To fry Crabs._
+
+Take the meat out of the great claws being first boiled, flour and
+fry them, and take the meat out of the body strain half of it for
+sauce, and the other half to fry, and mix it with grated bread,
+almond paste, nutmeg, salt, and yolks of eggs, fry it in clarified
+butter, being first dipped in batter, put in a spoonful at a time;
+then make sauce with wine-vinegar, butter, or juyce of orange, and
+grated nutmeg, beat up the butter thick, and put some of the meat
+that was strained into the sauce, warm it and put it in a clean
+dish, lay the meat on the sauce, slices of orange over all, and run
+it over with beaten butter, fryed parsley, round the dish brim, and
+the little legs round the meat.
+
+
+  _Otherways._
+
+Being boil'd and cold, take the meat out of the claws, flour and fry
+them, then take the meat out of the body, butter it with butter
+vinegar, and pepper, and put it in a clean dish, put the fryed crab
+round about it, and run it over with beaten butter, juyce and slices
+of orange, and lay on it sage leaves fryed in batter, or fryed
+parsley.
+
+
+  _To bake Crabs in Pye, Dish, or Patty pan._
+
+Take four or five crabs being boil'd, take the meat out of the shell
+and claws as whole as you can, season it with nutmeg and salt
+lightly; then strain the meat that came out of the body, shells,
+with a little claret-wine, some cinamon, ginger, juyce of orange and
+butter, make the pie, dish, or patty pan, lay butter in the bottom,
+then the meat of the claws, some pistaches, asparagus, some bottoms
+of artichocks, yolks of hard eggs, large mace, grapes, gooseberries
+or barberries, dates of slic't orange, and butter, close it up and
+bake it, being baked, liquor it with the meat out of the body.
+
+
+  _Otherways._
+
+Mince them with a tench or fresh eel, and season it with sweet herbs
+minced small, beaten nutmeg, pepper, and salt, lightly season, and
+mingle the meat that was in the bodies of the crabs with the other
+seasoned fishes; mingle also with this foresaid meat some boil'd or
+roasted chesnuts, or artichocks, asparagus boil'd and cut an inch
+long, pistaches, or pine-apple-seed, and grapes, gooseberries or
+barberries, fill the pie, dish, or patty-pan, close it up and bake
+it, being baked, liquor it with juyce of oranges, some claret wine,
+good butter beat up thick, and the yolks of two or three eggs; fill
+up the pie, lay slices of an orange on it and stick in some lozenges
+of puff-paste, or branches of short paste.
+
+
+  _To make minced Pies of a Crab._
+
+Being boil'd, mince the legs, and strain the meat in the body with
+two or three yolks of eggs, mince also some sweet herbs and put to
+it some almond-paste or grated bread, a minced onion, some fat eel
+cut like little dice, or some fat belly of salmon; mingle it all
+together, and put it in a pie made according to this form, season it
+with nutmeg, pepper, salt, currans, and barberries, grapes, or
+gooseberries, mingle also some butter, and fill your pie, bake it,
+and being baked, liquor it with beaten butter and white wine. Or
+with butter, sugar, cinamon, sweet herbs chopped, and verjuyce.
+
+
+  _To dress Tortoise._
+
+Cast off the head, feet, and tail, and boil it in water, wine, and
+salt, being boil'd, pull the shell asunder, and pick the meat from
+the skins, and the gall from the liver, save the eggswhole if a
+female, and stew the eggs, meat and liver in a dish with some grated
+nutmeg, a little sweet herbs minced small, and some sweet butter,
+stew it up, and serve it on fine sippets, cover the meat with the
+upper shell of the tortoise, and slices or juyce of orange.
+
+Or stew them in a pipkin with some butter, whitewine some of the
+broth, a whole onion or two, tyme, parsley, winter savory, and
+rosemary minc't, being finely stewed serve them on sippets, or put
+them in the shells, being cleansed; or make a fricase in a
+frying-pan with 3 or four yolks of eggs and some of the shells
+amongst them, and dress them as aforesaid.
+
+
+  _To dress Snails._
+
+Take shell snails, and having water boil'd, put them in, then pick
+them out of the shells with a great pin into a bason, cast salt to
+them, scour the slime from them, and after wash them in two or three
+waters; being clean scowred, dry them with a clean cloth; then have
+rosemary, tyme, parsley, winter-savory, and pepper very small, put
+them into a deep bason or pipkin, put to them some salt, and good
+sallet oyl, mingle all together, then have the shells finely
+cleansed, fill them, and set them on a gridiron, broil them upon the
+embers softly, and being broil'd, dish four or five dozen in a dish,
+fill them up with oyl, and serve them hot.
+
+
+  _To stew Snails._
+
+Being well scowred and cleansed as aforesaid, put to them some
+claret wine and vinegar, a handful of capers, mace, pepper, grated
+bread, a little minced tyme, salt, and the yolks of two or 3 hard
+eggs minced; let all these stew together till you think it be
+enough, then put in a good piece of butter, shaking it together,
+heat the dish, and rub it with a clove of garlick, put them on fine
+sippets of French bread, pour on the snails, and some barberries, or
+slic't lemons.
+
+
+  _Otherways._
+
+Being cleansed, fry them in oyl or clarified butter, with some
+slices of a fresh eel, and some fried sage leaves; stew them in a
+pipkin with some white-wine, butter, and pepper, and serve them on
+sippets with beaten butter, and juyce of oranges.
+
+
+  _Otherways._
+
+Being finely boil'd and cleansed, fry them in clarified butter;
+being fryed take them up, and put them in a pipkin, put to them some
+sweet butter chopped parsley, white or claret wine, some grated
+nutmeg, slices of orange, and a little salt; stew them well
+together, serve them on sippets; and then run them over with beaten
+butter, and slices of oranges.
+
+
+  _To fry Snails._
+
+Take shell snails in _January_, _February_, or, _March_, when they
+be closed up, boil them in a skillet of boiling water, and when they
+be tender boil'd, take them out of the shell with a pin, cleanse
+them from the slime, flour them, and fry them; being fryed, serve
+them in a clean dish, with butter, vinegar, fryed parsley, fryed
+onions, or ellicksander leaves fryed, or served with beaten butter,
+and juyce of orange, or oyl, vinegar, and slic't lemon.
+
+
+  _Otherways._
+
+Fry them in oyl and butter, being finely cleansed, and serve them
+with butter, vinegar, and pepper, or oyl, vinegar, and pepper.
+
+
+  _To make a Hash of Snails._
+
+Being boil'd and cleansed, mince them small, put them in a pipkin
+with some sweet herbs minced, the yolks of hard eggs, some whole
+capers, nutmeg, pepper, salt, some pistaches, and butter, or oyl;
+being stewed the space of half an hour on a soft fire; then have
+some fried toasts of French bread, lay some in the bottom, and some
+round the meat in the dish.
+
+
+  _To dress Snails in a Pottage._
+
+Wash them very well in many waters, then put them in an earthen pan,
+or a wide dish, put as much water as will cover them, and set your
+dish on some caols; when they boil take them out of the shells, and
+scowr them with water and salt three or four times, then put them in
+a pipkin with water and salt, and let them boil a little, then take
+them out of the water, and put them in a dish with some excellent
+sallet oyl; when the oyl boils put in three or four slic't onions,
+and fry them, put the snails to them, and stew them well together,
+then put the oyl snails and onions all together in a pipkin of a fit
+size for them, and put as much warm water to them as will make a
+pottage, with some salt, and so let them stew three or four hours,
+then mince tyme, parsley, pennyroyal, and the like herbs; when they
+are minced, beat them to green sauce in a mortar, put in some crumbs
+of bread soakt with that broth or pottage, some saffron and beaten
+cloves; put all in to the snails, and give them a warm or 2, and
+when you serve them up, squeeze in the juyce of a lemon, put in a
+little vinegar, and a clove of garlick amongst the herbs, and beat
+them in it; serve them up in a dish with sippets in the bottom
+of it.
+
+This pottage is very nourishing, and excellent good against a
+Consumption.
+
+
+  _To bake Snails._
+
+Being boil'd and scowred, season them with nutmeg, pepper, and salt,
+put them into a pie with some marrow, large mace, a raw chicken cut
+in pieces, some little bits of lard and bacon, the bones out, sweet
+herbs chopped, slic't lemon, or orange and butter; being full, close
+it up and bake it, and liquor it with butter and white-wine.
+
+
+  _To bake Frogs._
+
+Being flayed, take the hind legs, cut off the feet, and season them
+with nutmeg, pepper, and salt, put them in a pye with some sweet
+herbs chopped small, large mace, slic't lemon, gooseberries, grapes,
+or barberries, pieces of skirrets, artichocks, potatoes, or
+parsnips, and marrow; close it up and bake it; being baked, liquor
+it with butter, and juyce of orange, or grape-verjuyce.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XX.
+
+  _To make all manner of Pottages for Fish-Days._
+
+
+  _French Barley Pottage._
+
+Cleanse the barley from dust, and put it in boiling milk, being
+boil'd down, put in large mace, cream, sugar, and a little salt,
+boil it pretty thick, then serve it in a dish, scrape sugar on it,
+and trim the dish sides.
+
+
+  _Otherways._
+
+Boil it in fair water, scum it, and being almost boil'd, put to it
+some saffron, or disolved yolks of eggs.
+
+
+  _To make Gruel Pottage the best way for service._
+
+Pick your oatmeal, and boil it whole on a stewing fire; being tender
+boil'd, strain it through a strainer, then put it into a clean
+pipkin with fair boiling water, make it pretty thick of the strained
+oatmeal, and put to it some picked raisins of the sun well washed,
+some large mace, salt, and a little bundle of sweet herbs, with a
+little rose-water and saffron; set it a stewing on a fire of
+charcoal, boil it with sugar till the fruit be well allom'd, then
+put to it butter and the yolks of three or four eggs strained.
+
+
+  _Otherways._
+
+Good herbs and oatmel chopped, put them into boiling liquor in a
+pipkin, pot, or skillet, with some salt, and being boil'd put to it
+butter.
+
+
+  _Otherways._
+
+With a bundle of sweet herbs and oatmeal chopped, some onions and
+salt, seasoned as before with butter.
+
+
+  _To make Furmety._
+
+Take wheat and wet it, then beat it in a sack with a wash beetle,
+being finely hulled and cleansed from the dust and hulls, boil it
+over night, and let it soak on a soft fire all night; then next
+morning take as much as will serve the turn, put it in a pipkin,
+pan, or skillet, and put it a boiling in cream or milk, with mace,
+salt, whole cinamon, and saffron, or yolks of eggs, boil it thick
+and serve it in a clean scowred dish, scrape on sugar, and trim the
+dish.
+
+
+  _To make Rice Pottage._
+
+Pick the rice and dust it clean, then wash it, and boil it in water
+or milk; being boil'd down, put to it some cream, large mace, whole
+cinamon, salt, and sugar; boil it on a soft stewing fire, and serve
+it in a fair deep dish, or a standing silver piece.
+
+
+  _Otherways._
+
+Boil'd rice strained with almond milk, and seasoned as the former.
+
+
+  _Milk Pottage._
+
+Boil whole oatmel, being cleanly picked, boil it in a pipkin or pot,
+but first let the water boil; being well boil'd and tender, put in
+milk or cream, with salt, and fresh butter, _&c._
+
+
+  _Ellicksander Pottage._
+
+Chop ellicksanders and oatmeal together, being picked and washed,
+then set on a pipkin with fair water, and when it boils, put in your
+herbs, oatmeal, and salt, boil it on a soft fire, and make it not
+too thick, being almost boil'd put in some butter.
+
+
+  _Pease Pottage._
+
+Take green pease being shelled and cleansed, put them in a pipkin of
+fair boiling water; when they be boil'd and tender, take and strain
+some of them, and thicken the rest, put to them a bundle of sweet
+herbs, or sweet herbs chopped, salt, and butter; being through
+boil'd dish them, and serve them in a deep clean dish with salt and
+sippets about them.
+
+
+  _Otherways._
+
+Put them into a pipkin or skillet of boiling milk or cream, put to
+them two or three sprigs of mint, and salt; being fine and tender
+boil'd, thick them with a little milk and flour.
+
+
+  _Dry or old Pease Pottage._
+
+Take the choicest pease, (that some call seed way pease) commonly
+they be a little worm eaten, (those are the best boiling pease) pick
+and wash them, and put them in boiling liquor in a pot or pipkin;
+being tender boil'd take out some of them, strain them, and set them
+by for your use; then season the rest with salt, a bundle of mint
+and butter, let them stew leisurely, and put to them some pepper.
+
+
+  _Strained Pease Pottage._
+
+Take the former strained pease-pottage, put to them salt, large
+mace, a bundle of sweet herbs, and some pickled capers; stew them
+well together, then serve them in a deep dish clean scowred, with
+thin slices of bread in the bottom, and graced manchet to
+garnish it.
+
+
+  _An excellent stewed Broth for Fish-Day._
+
+Set a boiling some fair water in a pipkin, then strain some oatmeal
+and put to it, with large mace, whole cinamon, salt, a bundle of
+sweet herbs, some strained and whole prunes, and some raisins of the
+sun; being well stewed on a soft fire, and pretty thick, put in some
+claret-wine and sugar, serve it in a clear scowred deep dish or
+standing piece, and scrape on sugar.
+
+
+  _Onion Pottage._
+
+Fry good store of slic't onions, then have a pipkin of boiling
+liquor over the fire, when the liquor boils put in the fryed onions,
+butter and all, with pepper and salt; being well stewed together,
+serve it on sops of French bread or pine-molet.
+
+
+  _Almond Pottage._
+
+Take a pound of almond-paste, and strain it with some new milk; then
+have a pottle of cream boiling in a pipkin or skillet, put in the
+milk; and almonds with some mace, salt, and sugar; serve it in a
+clean dish on sippets of French bread, and scrape on sugar.
+
+
+  _Otherways._
+
+Strain them with fair water, and boil them with mace, salt, and
+sugar, (or none) add two or three yolks of eggs dissolved, or
+saffron; and serve it as before.
+
+
+  _Almond Caudle._
+
+Strain half a pound of almonds being blanched and stamped, strain
+them with a pint of good ale, then boil it with slices of fine
+manchet, large mace, and sugar; being almost boil'd put in three or
+four spoonfuls of sack.
+
+
+  _Oatmeal Caudle._
+
+Boil ale, scum it, and put in strained oatmeal, mace, sugar, and
+diced bread, boil it well, and put in two or three spoonfuls of
+sack, white-wine or claret.
+
+
+  _Egg Caudle._
+
+Boil ale or beer, scum it, and put to it two or three blades of
+large mace, some sliced manchet and sugar; then dissolve four or
+five yolks of eggs with some sack, claret or white-wine, and put it
+into the rest with a little grated nutmeg; give it a warm, and
+serve it.
+
+
+  _Sugar, or Honey Sops._
+
+Boil beer or ale, scum it, and put to it slices of fine manchet,
+large mace, sugar, or honey; sometimes currans, and boil all well
+together.
+
+
+  _To make an Alebury._
+
+Boil beer or ale, scum it, and put in some mace, and a bottom of a
+manchet, boil it well, then put in some sugar.
+
+
+  _Buttered Beer._
+
+Take beer or ale and boil it, then scum it, and put to it some
+liquorish and anniseeds, boil them well together; then have in a
+clean flaggon or quart pot some yolks of eggs well beaten with some
+of the foresaid beer, and some good butter; strain your butter'd
+beer, put it in the flaggon, and brew it with the butter and eggs.
+
+
+  _Buttered Beer or Ale otherways._
+
+Boil beer or ale and scum it, then have six eggs, whites and all,
+and beat them in a flaggon or quart pot with the shells, some
+butter, sugar, and nutmeg, put them together, and being well brewed,
+drink it when you go to bed.
+
+
+  _Otherways._
+
+Take three pints of beer or ale, put five yolks of eggs to it,
+strain them together, and set it in a pewter pot to the fire, put to
+it half a pound of sugar, a penniworth of beaten nutmeg, as much
+beaten cloves, half an ounce of beaten ginger, and bread it.
+
+
+  _Panado's._
+
+Boil fair water in a skillet, put to it grated bread or cakes, good
+store of currans, mace and whole cinamon: being almost boil'd and
+indifferent thick, put in some sack or white wine, sugar, some
+strained yolks of eggs.
+
+Otherways with slic't bread, water, currans, and mace, and being
+well boil'd, put to it some sugar, white-wine, and butter.
+
+
+_To make a Compound Posset of Sack, Claret, White-Wine, Ale, Beer,
+or Juyce of Oranges,_ &c.
+
+Take twenty yolks of eggs with a little cream, strain them, and set
+them by; then have a clean scowred skillet, and put into it a pottle
+of good sweet cream, and a good quantity of whole cinamon, set it a
+boiling on a soft charcoal fire, and stir it continually; the cream
+having a good taste of the cinamon, put in the strained eggs and
+cream into your skillet, stir them together, and give them a warm,
+then have some sack in a deep bason or posset-pot, good store of
+fine sugar, and some sliced nutmeg; the sack and sugar being warm,
+take out the cinamon, and pour your eggs and cream very high in to
+the bason, that it may spatter in it, then strow on loaf sugar.
+
+
+  _To make a Posset simple._
+
+Boil your milk in a clean scowred skillet, and when it boils take it
+off, and warm in the pot, bowl, or bason some sack, claret, beer,
+ale, or juyce of orange; pour it into the drink, but let not your
+milk be too hot, for it will make the curd hard, then sugar it.
+
+
+  _Otherways._
+
+Beat a good quantity of sorrel, and strain it with any of the
+foresaid liquors, or simply of it self, then boil some milk in a
+clean scowred skillet, being boil'd, take it off and let it cool,
+then put it to your drink, but not too hot, for it will make the
+curd tuff.
+
+
+  _Possets of Herbs otherways._
+
+Take a fair scowred skillet, put in some milk into it, and some
+rosemary, the rosemary being well boil'd in it, take it out and have
+some ale or beer in a pot, put to it the milk and sugar, (or none.)
+
+Thus of tyme, carduus, cammomile, mint, or marigold flowers.
+
+
+  _To make French Puffs._
+
+Take spinage, tyme, parsley, endive, savory and marjoram, chop or
+mince them small; then have twenty eggs beaten with the herbs, that
+the eggs may be green, some nutmeg, ginger, cinamon, and salt; then
+cut a lemon in slices, and dip it in batter, fry it, and put a
+spoonful on every slice of lemon, fry it finely in clarified butter,
+and being fryed, strow on sack, or claret, and sugar.
+
+
+  _Soops or butter'd Meats of Spinage._
+
+Take fine young spinage, pick and wash it clean; then have a skillet
+or pan of fair liquor on the fire, and when it boils, put in the
+spinage, give it a warm or two, and take it out into a cullender,
+let it drain, then mince it small, and put it in a pipkin with some
+slic't dates, butter, white-wine, beaten cinamon, salt, sugar, and
+some boil'd currans; stew them well together, and dish them on
+sippets finely carved, and about it hard eggs in halves or quarters,
+not too hard boil'd, and scrape on sugar.
+
+
+  _Soops of Carrots._
+
+Being boil'd, cleanse, stamp, and season them in all points as
+before; thus also potatoes, skirrets, parsnips, turnips, Virginia
+artichocks, onions, or beets, or fry any of the foresaid roots being
+boil'd and cleansed, or peeled, and floured, and serve them with
+beaten butter and sugar.
+
+
+  _Soops of Artichocks, Potatoes, Skirrets, or Parsnips._
+
+Being boil'd and cleansed, put to them yolks of hard eggs, dates,
+mace, cinamon, butter, sugar, white-wine, salt, slic't lemon, grapes
+gooseberries, or barberries; stew them together whole, and being
+finely stewed, serve them on carved sippets in a clean scowred dish,
+and run it over with beaten butter and scraped sugar.
+
+
+  _To butter Onions._
+
+Being peeled, put them into boiling liquor, and when they are
+boil'd, drain them in a cullender, and butter them whole with some
+boil'd currans, butter, sugar, and beaten cinamon, serve them on
+fine sippets, scrape on sugar, and run them over with beaten butter.
+
+
+  _Otherways._
+
+Take apples and onions, mince the onions and slice the apples, put
+them in a pot, but more apples, than onions, and bake them with
+houshold bread, close up the pot with paste or paper; when you use
+them, butter them with butter, sugar, and boil'd currans, serve them
+on sippets, and scrape on sugar and cinamon.
+
+
+  _Buttered Sparagus._
+
+Take two hundred of sparagus, scrape the roots clean and wash them,
+then take the heads of an hundred and lay them even, bind them hard
+up into a bundle, and so likewise of the other hundred; then have a
+large skillet of fair water, when it boils put them in, and boil
+them up quick with some salt; being boil'd drain them, and serve
+them with beaten butter and salt about the dish, or butter and
+vinegar.
+
+
+  _Buttered Colliflowers._
+
+Have a skillet of fair water, and when it boils put in the whole
+tops of the colliflowers, the root being cut away, put some salt to
+it; and being fine and tender boiled dish it whole in a dish, with
+carved sippets round about it, and serve it with beaten butter and
+water, or juyce of orange and lemon.
+
+
+  _Otherways._
+
+Put them into boiling milk, boil them tender, and put to them a
+little mace and salt; being finely boil'd, serve them on carved
+sippets, the yolk of an egg or two, some boil'd raisins of the sun,
+beaten butter, and sugar.
+
+
+  _To butter Quinces._
+
+Roast or boil them, then strain them with sugar and cinamon, put
+some butter to them, warm them together, and serve them on fine
+carved sippets.
+
+
+  _To butter Rice._
+
+Pick the rice and sift it, and when the liquor boils, put it in and
+scum it, boil it not too much, then drain it, butter it, and serve
+it on fine carved sippets, and scraping sugar only, or sugar and
+cinamon.
+
+Butter wheat, and French barley, as you do rice, but hull your wheat
+and barley, wet the wheat and beat it in a sack with a wash-beetle,
+fan it, and being clean hulled, boil it all night on a soft fire
+very tender.
+
+
+  _To butter Gourds, Pumpions, Cucumbers or Muskmelons._
+
+Cut them into pieces, and pare and cleanse them; then have a boiling
+pan of water, and when it boils put in the pumpions, _&c._ with some
+salt, being boil'd, drain them well from the water, butter them, and
+serve them on sippets with pepper.
+
+
+  _Otherways._
+
+Bake them in an oven, and take out the seed at the top, fill them
+with onions, slic't apples, butter, and salt, butter them, and serve
+them on sippets.
+
+
+  _Otherways._
+
+Fry them in slices, being cleans'd & peel'd, either floured or in
+batter; being fried, serve them with beaten butter, and vinegar, or
+beaten butter and juyce of orange, or butter beaten with a little
+water, and served in a clean dish with fryed parsley, elliksanders,
+apples, slic't onions fryed, or sweet herbs.
+
+
+  _To make buttered Loaves._
+
+Season a pottle of flour with cloves, mace, and pepper, half a pound
+of sweet butter melted, and half a pint of ale-yeast or barm mix't
+with warm milk from the cow and three or four eggs to temper all
+together, make it as soft as manchet paste, and make it up into
+little manchets as big as an egg, cut and prick them, and put them
+on a paper, bake them like manchet, with the oven open, they will
+ask an hours baking; being baked melt in a great dish a pound of
+sweet butter, and put rose-water in it, draw your loaves, and pare
+away the crust then slit them in three toasts, and put them in
+melted butter, turn them over and over in the butter, then take a
+warm dish, and put in the bottom pieces, and strow on sugar in a
+good thickness, then put in the middle pieces, and sugar them
+likewise, then set on the tops and scrape on sugar, and serve five
+or six in a dish. If you be not ready to send them in, set them in
+the oven again, and cover them with a paper to keep them from
+drying.
+
+
+  _To boil French Beans or Lupins._
+
+First take away the tops of the cods and the strings, then have a
+pan or skillet of fair water boiling on the fire, when it boils put
+them in with some salt, and boil them up quick; being boil'd serve
+them with beaten butter in a fair scowred dish, and salt about it.
+
+
+  _To boil Garden Beans._
+
+Being shelled and cleansed, put them into boiling liquor with some
+salt, boil them up quick, and being boiled drain away the liquor and
+butter them, dish them in a dish like a cross, and serve them with
+pepper and salt on the dish side.
+
+Thus also green pease, haslers, broom-buds, or any kind of pulse.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XXI.
+
+  _The exactest Ways for the Dressing of Eggs._
+
+
+  _To make Omlets divers Ways._
+
+  _The First Way._
+
+Break six, eight, or ten eggs more or less, beat them together in a
+dish, and put salt to them; then put some butter a melting in a
+frying pan, and fry it more or less, according to your discretion,
+only on one side or bottom.
+
+You may sometimes make it green with juyce of spinage and sorrel
+beat with the eggs, or serve it with green sauce, a little vinegar
+and sugar boil'd together, and served up on a dish with the Omlet.
+
+
+  _The Second Way._
+
+Take twelve eggs, and put to them some grated white bread finely
+searsed, parsley minced very small, some sugar beaten fine, and fry
+it well on both sides.
+
+
+  _The Third Way._
+
+Fry toasts of manchet, and put the eggs to them being beaten and
+seasoned with salt, and some fryed; pour the butter and fryed
+parsley over all.
+
+
+  _The Fourth Way._
+
+Take three or four pippins, cut them in round slices, and fry them
+with a quarter of a pound of butter, when the apples are fryed, pour
+on them six or seven eggs beaten with a little salt, and being
+finely fryed, dish it on a plate-dish, or dish, and strow on sugar.
+
+
+  _The Fifth Way._
+
+Mix with the eggs pine-kernels, currans, and pieces of preserved
+lemons, being fried, roul it up like a pudding, and sprinkle it with
+rose-water, cinamon water, and strow on fine sugar.
+
+
+  _The Sixth Way._
+
+Beat the eggs, and put to them a little cream, a little grated
+bread, a little preserved lemon-peel minced or grated very small,
+and use it as the former.
+
+
+  _The Seventh Way._
+
+Take a quarter of a pound of interlarded bacon, take it from the
+rinde, cut it into dice-work, fry it, and being fried, put in some
+seven or eight beaten eggs with some salt, fry them, and serve them
+with some grape-verjuyce.
+
+
+  _The Eighth Way._
+
+With minced bacon among the eggs fried and beaten together, or with
+thin slices of interlarded bacon, and fryed slices of bread.
+
+
+  _The Ninth way._
+
+Made with eggs and a little cream.
+
+
+  _The Tenth Way._
+
+Mince herbs small, as lettice, bugloss, or borrage, sorrel, and
+mallows, put currans to them, salt, and nutmeg, beat all these
+amongst the herbs, and fry them with sweet butter, and serve it with
+cinamon and sugar, or fried parsley only; put the eggs to it in the
+pan.
+
+
+  _The Eleventh Way._
+
+Mince some parsley very small being short and fine picked, beat it
+amongst the eggs, and fry it. Or fry the parsley being grosly cut,
+beat the eggs, and pour it on.
+
+
+  _The Twelfth Way._
+
+Mince leeks very small, beat them with the eggs and some salt, and
+fry them.
+
+
+  _The Thirteenth Way._
+
+Take endive that is very white, cut it grosly, fry it with nutmeg,
+and put the eggs to it, or boil it being fried, and serve it with
+sugar.
+
+
+  _The Fourteenth Way._
+
+Slice cheese very thin, beat it with the eggs, and a little salt,
+then melt some butter in the pan, and fry it.
+
+
+  _The Fifteenth Way._
+
+Take six or eight eggs, beat them with salt, and make a stuffing,
+with some pine kernels, currans, sweet herbs, some minced fresh
+fish, or some of the milts of carps that have been fried or boiled
+in good liquor, and some mushrooms half boiled and sliced; mingle
+all together with some yolks or whites of eggs raw, and fill up
+great cucumbers therewith being cored, fill them up with the
+foresaid farsing, pare them, and bake them in a dish, or stew them
+between two deep basons or deep dishes; put some butter to them,
+some strong broth of fish, or fair water, some verjuyce or vinegar,
+and some grated nutmeg, and serve them on a dish with sippets.
+
+
+  _The Sixteenth Way, according to the Turkish Mode._
+
+Take the flesh of a hinder part of a hare, or any other venison and
+mince it small with a little fat bacon, some pistaches or pine-apple
+kernels, almonds, Spanish or hazle nuts peeled, Spanish chesnuts or
+French chesnuts roasted and peeled, or some crusts of bread cut in
+slices, and rosted like unto chesnuts; season this minced stuff with
+salt, spices, and some sweet herbs; if the flesh be raw, add
+thereunto butter and marrow, or good sweet suet minced small and
+melted in a skillet, pour it into the seasoned meat that is minced,
+and fry it, then melt some butter in a skillet or pan, and make an
+omlet thereof; when it is half fried, put to the minced meat, and
+take the omlet out of the frying-pan with a skimmer, break it not,
+and put it in a dish that the minced meat may appear uppermost, put
+some gravy on the minced meat, and some grated nutmeg, stick some
+sippets of fryed manchet on it, and slices of lemon. Roast meat is
+the best for this purpose.
+
+
+  _The Seventeenth Way._
+
+Take the kidneys of a loin of veal after it hath been well roasted,
+mince it together with its fat, and season it with salt, spices, and
+some time, or other sweet herbs, add thereunto some fried bread,
+some boil'd mushrooms or some pistaches, make an omlet, and being
+half fried, put the minced meat on it.
+
+Fry them well together, and serve it up with some grated nutmeg and
+sugar.
+
+
+  _The Eighteenth Way._
+
+Take a carp or some other fish, bone it very well, and add to it
+some milts of carps, season them with pepper and salt, or with other
+spices; add some mushrooms, and mince them all together, put to them
+some apple-kernels, some currans, and preserved lemons in pieces
+shred very small: fry them in a frying-pan or tart-pan, with some
+butter, and being fryed make an omlet. Being half fried, put the
+fried fish on it, and dish them on a plate, rowl it round, cut it at
+both ends, and spread them abroad, grate some sugar on it, and
+sprinkle on rose-water.
+
+
+  _The Nineteenth Way._
+
+Mince all kind of sweet herbs, and the yolks of hard eggs together,
+some currans, and some mushrooms half boil'd, being all minced cover
+them over, fry them as the former, and strow sugar and cinamon
+on it.
+
+
+  _The Twentieth Way._
+
+Take young and tender sparagus, break or cut them in small pieces,
+and half fry them brown in butter, put into them eggs beaten with
+salt, and thus make your omlet.
+
+Or boil them in water and salt, then fry them in sweet butter, put
+the eggs to them, and make an omlet, dish it, and put a drop or two
+of vinegar, or verjuyce on it.
+
+Sometimes take mushrooms, being stewed make an omlet, and sprinkle
+it with the broth of the mushrooms, and grated nutmeg.
+
+
+  _The one and Twentieth Way._
+
+Slice some apples and onions, fry them, but not too much, and beat
+some six or eight eggs with some salt, put them to the apples and
+onions, and make an omlet, being fried, make sauce with vinegar or
+grape-verjuyce, butter, sugar, and mustard.
+
+  _To dress hard Eggs divers ways._
+
+  _The First Way._
+
+Put some butter into a dish, with some vinegar or verjuyce, and
+salt; the butter being melted, put in two or three yolks of hard
+eggs, dissolve them on the butter and verjuice for the sauce; then
+have hard eggs, part them in halves or quarters, lay them in the
+sauce, and grate some nutmeg over them, or the crust of white-bread.
+
+
+  _The Second Way._
+
+Fry some parsley, some minced leeks, and young onions, when you have
+fried them pour them into a dish, season them with salt and pepper,
+and put to them hard eggs cut in halves, put some mustard to them,
+and dish the eggs, mix the sauce well together, and pour it hot on
+the eggs.
+
+
+  _The Third Way._
+
+The eggs being boil'd hard, cut them in two, or fry them in butter
+with flour and milk or wine; being fried, put them in a dish, put to
+them salt, vinegar, and juyce of lemon, make a sweet sauce for it
+with some sugar, juyce of lemon, and beaten cinamon.
+
+
+  _The Fourth Way._
+
+Cut hard eggs in twain, and season them with a white sauce made in a
+frying-pan with the yolks of raw eggs; verjuyce and white-wine
+dissolved together, and some salt, a few spices, and some sweet
+herbs, and pour this sauce over the eggs.
+
+
+  _The Fifth Way in the Portugal Fashion._
+
+Fry some parsley small minced, some onions or leeks in fresh butter,
+being half fried, put into them hard eggs cut into rounds, a handful
+of mushrooms well picked, washed and slic't, and salt, fry all
+together, and being almost fried, put some vinegar to them, dish
+them, and grate nutmeg on them, sippet them, and on the sippets
+slic't lemons.
+
+
+  _The Sixth Way._
+
+Take sweet herbs, as purslain, lettice, borrage, sorrel, parsley,
+chervil & tyme, being well picked and washed mince them very small,
+and season them with cloves, pepper, salt, minced mushrooms, and
+some grated cheese, put to them some grated nutmeg, crusts of
+manchet, some currans, pine-kernels, and yolks of hard eggs in
+quarters, mingle all together, fill the whites, and stew them in a
+dish, strow over the stuff being fryed with some butter, pour the
+fried farce over the whites being dished, and grate some nutmeg, and
+crusts of manchet.
+
+Or fry sorrel, and put it over the eggs.
+
+
+  _To butter a Dish of Eggs._
+
+Take twenty eggs more or less, whites and yolks as you please, break
+them into a silver dish, with some salt, and set them on a quick
+charcoal fire, stir them with a silver spoon, and being finely
+buttered put to them the juyce of three or four oranges, sugar,
+grated nutmeg, and sometimes beaten cinamon, being thus drest,
+strain them at the first, or afterward being buttered.
+
+
+  _To make a Bisk of Eggs._
+
+Take a good big dish, lay a lay of slices of cheese between two lays
+of toasted cheat bread, put on them some clear mutton broth, green
+or dry pease broth, or any other clear pottage that is seasoned with
+butter and salt, cast on some chopped parsley grosly minced, and
+upon that some poached eggs.
+
+Or dress this dish whole or in pieces, lay between some carps, milts
+fried, boil'd, or stewed, as you do oysters, stewed and fried
+gudgeons, smelts, or oysters, some fried and stewed capers,
+mushrooms, and such like junkets.
+
+Sometimes you may use currans, boil'd or stewed prunes, and put to
+the foresaid mixture, with some whole cloves, nutmegs, mace, ginger,
+some white-wine, verjuyce, or green sauce, some grated nutmeg over
+all, and some carved lemon.
+
+
+  _Eggs in Moon shine._
+
+Break them in a dish upon some butter and oyl melted or cold, strow
+on them a little salt, and set them on a chafing dish of coals make
+not the yolks too hard, and in the doing cover them, and make a
+sauce for them of an onion cut into round slices, and fried in sweet
+oyl or butter, then put to them verjuyce, grated nutmeg, a little
+salt, and so serve them.
+
+
+  _Eggs in Moon shine otherways._
+
+Take the best oyl you can get, and set it over the fire on a silver
+dish, being very hot, break in the eggs, and before the yolks of the
+eggs do become very hard, take them up and dish them in a clean
+dish; then make the sauce of fryed onions in round slices, fryed in
+oyl or sweet butter, salt, and some grated nutmeg.
+
+
+  _Otherways._
+
+Make a sirrup of rose-water, sugar, sack, or white-wine, make it in
+a dish and break the yolks of the eggs as whole as you can, put them
+in the boiling sirrup with some ambergriece, turn them and keep them
+one from the other, make them hard, and serve them in a little dish
+with sugar and cinamon.
+
+
+  _Otherways._
+
+Take a quarter of a pound of good fresh butter, balm it on the
+bottom of a fine clean dish, then break some eight or ten eggs upon
+it, sprinkle them with a little salt, and set them on a soft fire
+till the whites and yolks be pretty clear and stiff, but not too
+hard, serve them hot, and put on them the juyce of oranges and
+lemons.
+
+Or before you break them put to the butter sprigs of rosemary, juyce
+of orange, and sugar; being baked on the embers, serve them with
+sugar and beaten cinamon, and in place of orange, verjuyce.
+
+
+  _Eggs otherways._
+
+Fry them whole in clarified butter with sprigs of rosemary under,
+fry them not too hard, and serve them with fried parsley on them,
+vinegar, butter, and pepper.
+
+
+  _To dress Eggs in the Spanish Fashion, called, wivos me quidos._
+
+Take twenty eggs fresh and new and strain them with a quarter of a
+pint of sack, claret, or white-wine, a quarter of sugar, some grated
+nutmeg, and salt; beat them together with the juyce of an orange,
+and put to them a little musk (or none) set them over the fire, and
+stir them continually till they be a little thick, (but not too
+much) serve them with scraping sugar being put in a clean warm dish,
+on fine toasts of manchet soaked in juyce of orange and sugar, or in
+claret, sugar, or white-wine, and shake the eggs with orange,
+comfits, or muskedines red and white.
+
+
+  _To dress Eggs in the Portugal Fashion._
+
+Strain the yolks of twenty eggs, and beat them very well in a dish,
+put to them some musk and rose-water made of fine sugar, boil'd
+thick in a clean skillet, put in the eggs, and stew them on a soft
+fire; being finely stewed, dish them on a French plate in a clean
+dish, scrape on sugar, and trim the dish with your finger.
+
+
+  _Otherways._
+
+Take twenty yolks of eggs, or as many whites, put them severally
+into two dishes, take out the cocks tread, and beat them severally
+the space of an hour; then have a sirrup made in two several
+skillets, with half a pound a piece of double refined sugar, and a
+little musk and ambergriece bound up close in a fine rag, set them a
+stewing on a soft fire till they be enough on both sides, then dish
+them on a silver plate, and shake them with preserved pistaches,
+muskedines white and red, and green citron slic't.
+
+Put into the whites the juyce of spinage to make them green.
+
+
+  _To dress Eggs called in French _A-la-Hugenotte_,
+    or, the Protestant-way._
+
+Break twenty eggs, beat them together, and put to them the pure
+gravy of a leg of mutton or the gravy of roast beef, stir and beat
+them well together over a chafing-dish of coals with a little salt,
+add to them also juyce of orange and lemon, or grape verjuyce; then
+put in some mushrooms well boil'd and seasoned. Observe as soon as
+your eggs are well mixed with the gravy and the other ingredients,
+then take them off from the fire, keeping them covered a while, then
+serve them with some grated nutmeg over them.
+
+Sometimes to make them the more pleasing and toothsome, strow some
+powdered ambergriece, and fine loaf sugar scraped into them, and so
+serve them.
+
+
+  _To dress Eggs in Fashion of a Tansie._
+
+Take twenty yolks of eggs, and strain them on flesh days with about
+half a pint of gravy, on fish days with cream and milk, and salt,
+and four mackerooms small grated, as much bisket, some rose-water,
+a little sack or claret, and a quarter of a pound of sugar, put
+these things to them with a piece of butter as big as a walnut, and
+set them on a chafing-dish with some preserved citron or lemon
+grated, or cut into small pieces or little bits and some pounded
+pistaches; being well buttered dish it on a plate, and brown it with
+a hot fire-shovel, strow on fine sugar, and stick it with preserved
+lemon-peel in thin slices.
+
+
+  _Eggs and almonds._
+
+Take twenty eggs and strain them with half a pound of almond-paste,
+and almost half a pint of sack, sugar, nutmeg, and rose-water, set
+them on the fire, and when they be enough, dish them on a hot dish
+without toast, stick them with blanched and slic't almond, and
+wafers, scrape on fine sugar, and trim the dish with your finger.
+
+
+  _To broil Eggs._
+
+Take an oven peel, heat it red hot, and blow off the dust, break the
+eggs on it, and put them into a hot oven, or brown them on the top
+with a red hot fire shovel; being finely broil'd, put them into a
+clean dish, with some gravy, a little grated nutmeg, and elder
+vinegar; or pepper, vinegar, juyce of orange, and grated nutmeg on
+them.
+
+
+  _To dress poached Eggs._
+
+Take a dozen of new laid eggs, and the meat of 4 or five partridges
+or any roast poultrey, mince it as small as you can, and season it
+with a few beaten cloves, mace, and nutmeg, put them into a silver
+dish with a ladle full or 2 of pure mutton gravy, and 2 or three
+anchoves dissolved, then set it a stewing on a chafing dish of
+coals; being half stewed, as it boils put in the eggs one by one,
+and as you break them, put by most of the whites, and with one end
+of your egg shell put in the yolks round in order amongst the meat,
+let them stew till the eggs be enough, then put in a little grated
+nutmeg, and the juice of a couple of oranges, put not in the seeds,
+wipe the dish, and garnish it with four or five whole onions boiled
+and broil'd.
+
+
+  _Otherways._
+
+The eggs being poached, put them into a dish, strow salt on them,
+and grate on cheese which will give them a good relish.
+
+
+  _Otherways._
+
+Being poached and dished, strow on them a little salt, scrape on
+sugar, and sprinkle them with rose-water, verjuyce, juyce of lemon,
+or orange, a little cinamon water, or fine beaten cinamon.
+
+
+  _Otherways to poach Eggs._
+
+Take as many as you please, break them into a dish and put to them
+some sweet butter, being melted, some salt, sugar, and a little
+grated nutmeg, give them a cullet in the dish, &c.
+
+
+  _Otherways._
+
+Poach them, and put green sauce to them, let them stand a while upon
+the fire, then season them with salt, and a little grated nutmeg.
+
+Or make a sauce with beaten butter, and juyce of grapes mixt with
+ipocras, pour it on the eggs, and scrape on sugar.
+
+
+  _Otherways._
+
+Poach them either in water, milk, wine, sack, or clear verjuyce, and
+serve them with vinegar in saucers.
+
+Or make broth for them, and serve them on fine carved sippets, make
+the broth with washed currans, large mace, fair water, butter, white
+wine, and sugar, vinegar, juyce of orange, and whole cinamon; being
+dished run them over with beaten butter, the slices of an orange,
+and fine scraped sugar.
+
+Or make sauce with beaten almonds, strained with verjuyce, sugar
+beaten, butter, and large mace, boiled and dished as the former.
+
+Or almond milk and sugar.
+
+
+  _A grand farc't Dish of Eggs._
+
+Take twenty hard eggs, being blanched, part them in halves long
+ways, take out the yolks and save the whites, mince the yolks, or
+stamp them amongst some march pane paste, a few sweet herbs chopt
+small, & mingled amongst sugar, cinamon, and some currans well
+washed, fill again the whites with this farcing, and set them by.
+
+Then have candied oranges or lemons, filled with march-pane paste,
+and sugar, and set them by also.
+
+Then have the tops of boil'd sparagus, mix them with a batter made
+of flour, salt, and fair water, & set them by.
+
+Next boil'd chesnuts and pistaches, and set them by.
+
+Then have skirrets boil'd, peeled, and laid in batter.
+
+Then have prawns boil'd and picked, and set by in batter also,
+oysters parboil'd and cockles, eels cut in pieces being flayed, and
+yolks of hard eggs.
+
+Next have green quodling stuff, mixt with bisket bread and eggs, fry
+them in little cakes, and set them by also.
+
+Then have artichocks and potatoes ready to fry in batter, being
+boil'd and cleansed also.
+
+Then have balls of parmisan, as big as a walnut, made up and dipped
+in batter, and some balls of almond paste.
+
+These aforesaid being finely fryed in clarified butter, and
+muskefied, mix them in a great charger one amongst another, and make
+a sauce of strained grape verjuyce, or white-wine, yolks of eggs,
+cream, beaten butter, cinamon and sugar, set them in an oven to
+warm; the sauce being boil'd up, pour it over all, and set it again
+in the oven, ice it with fine sugar, and so serve it.
+
+
+  _Otherways._
+
+Boil ten eggs hard, and part them in halves long ways, take out the
+yolks, mince them, and put to them some sweet herbs minc'd small,
+some boil'd currans, salt, sugar, cinamon, the yolks of two or three
+raw eggs, and some almond paste, (or none) mix all together, and
+fill again the whites, then lay them in a dish on some butter with
+the yolks downwards, or in a patty-pan, bake them, and make sauce of
+verjuyce & sugar, strained with the yolk of an egg and cinamon, give
+it a walm, and put to it some beaten butter; being dished, serve
+them with fine carved sippets, slic't orange, and sugar.
+
+
+  _To make a great compound Egg, as big as twenty Eggs._
+
+Take twenty eggs, part the whites from the yolks, and strain the
+whites by them selves, and the yolks by themselves; then have two
+bladders, boil the yolks in one bladder, fast bound up as round as a
+ball, being boil'd hard, put it in another bladder, and the whites
+round about it, bind it up round like the former, and being boil'd
+it will be a perfect egg. This serves for grand sallets.
+
+Or you may add to these yolks of eggs, musk, and ambergriece,
+candied pistaches, grated bisket-bread, and sugar, and to the
+whites, almond-paste, musk, juyce of oranges, and beaten ginger, and
+serve it with butter, almond milk, sugar, and juyce of oranges.
+
+
+  _To butter Eggs upon toasts._
+
+Take twenty eggs, beat them in a dish with some salt and put butter
+to them; then have two large rouls or fine manchets, cut them into
+toasts, & toast them against the fire with a pound of fine sweet
+butter; being finely buttered, lay the toasts in a fair clean
+scowred dish, put the eggs on the toasts, and garnish the dish with
+pepper and salt. Otherways, half boil them in the shells, then
+butter them, and serve them on toasts, or toasts about them.
+
+To these eggs sometimes use musk and ambergriece, and no pepper.
+
+
+  _Otherways._
+
+Take twenty eggs, and strain them whites and all with a little salt;
+then have a skillet with a pound of clarified butter, warm on the
+fire, then fry a good thick toast of fine manchet as round as the
+skillet, and an inch thick, the toast being finely fryed, put the
+eggs on it into the skillet, to fry on the manchet, but not too
+hard; being finely fried put it on a trencher-plate with the eggs
+uppermost, and salt about the dish.
+
+
+  _An excellent way to butter Eggs._
+
+Take twenty yolks of new laid or fresh eggs, put them into a dish
+with as many spoonfuls of jelly, or mutton gravy without fat, put to
+it a quarter of a pound of sugar, 2 ounces of preserved lemon-peel
+either grated or cut into thin slices or very little bits, with some
+salt, and four spoonfuls of rose-water, stir them together on the
+coals, and being butter'd dish them, put some musk on them with some
+fine sugar; you may as well eat these eggs cold as hot, with a
+little cinamon-water, or without.
+
+
+  _Otherways._
+
+Dress them with claret, white-wine, sack, or juyce of oranges,
+nutmeg, fine sugar, & a little salt, beat them well together in a
+fine clean dish, with carved sippets, and candied pistaches stuck in
+them.
+
+
+  _Eggs buttered in the Polonian fashion._
+
+Take twelve eggs, and beat them in a dish, then have steeped bread
+in gravy or broth, beat them together in a mortar, with some salt,
+and put it to the eggs, then put a little preserv'd lemon peel into
+it, either small shred or cut into slices, put some butter into it,
+butter them as the former, and serve them on fine sippets.
+
+Or with cream, eggs, salt, preserved lemon-peels grated or in
+slices.
+
+Or grated cheese in buttered eggs and salt.
+
+
+  _Otherways._
+
+Boil herbs, as spinage, sage, sweet marjoram, and endive, butter the
+eggs amongst them with some salt, and grated nutmeg.
+
+Or dress them with sugar, orange juyce, salt, beaten cinamon, and
+grated nutmeg, strain the eggs with the juyce of oranges, and let
+the juyce serve instead of butter; being well soaked, put some more
+juyce over them and sugar.
+
+
+  _To make minced Pies of Eggs according to these forms._
+
+Boil them hard, then mince them and mix them with cinamon, raw
+currans, carraway-seed, sugar, and dates, minced lemon peel,
+verjuyce, rose-water, butter, and salt; fill your pie or pies, close
+them, and bake them, being baked, liquor them with white-wine,
+butter, and sugar, and ice them.
+
+
+  _Eggs or Quelque shose._
+
+Break forty eggs, and beat them together with some salt, fry them at
+four times, half, or but of one side; before you take them out of
+the pan, make a composition or compound of hard eggs, and sweet
+herbs minced, some boil'd currans, beaten cinamon, almond-paste,
+sugar, and juyce of orange, strow all over these omlets, roul them
+up like a wafer, and so of the rest, put them in a dish with some
+white-wine, sugar, and juyce of lemon; then warm and ice them in an
+oven, with beaten butter and fine sugar.
+
+
+  _Otherways._
+
+Set on a skillet, either full of milk, wine, water, verjuyce, or
+sack, make the liquor boil, then have twenty eggs beaten together
+with salt, and some sweet herbs chopped, run them through a
+cullender into the boiling liquor, or put them in by spoonfuls or
+all together; being not too hard boil'd, take them up and dish them
+with beaten butter, juice of orange, lemon, or grape-verjuyce, and
+beaten butter.
+
+
+  _Blanch Manchet in a frying-Pan._
+
+Take six eggs, a quart of cream, a penny manchet grated, nutmeg
+grated, two spoonfuls of rose-water, and 2 ounces of sugar, beat it
+up like a pudding, and fry it as you fry a tansie; being fryed turn
+it out on a plate, quarter it, and put on the juyce of an orange and
+sugar.
+
+
+  _Quelque shose otherways._
+
+Take ten eggs, and beat them in a dish with a penny manchet grated,
+a pint of cream, some beaten cloves mace, boil'd currans, some
+rose-water, salt, and sugar; beat all together, and fry it either in
+a whole form of a tansie, or by spoonfuls in little cakes, being
+finely fried, serve them on a plate with juyce of orange and
+scraping sugar.
+
+
+  _Other Fricase or Quelque shose._
+
+Take twenty eggs, and strain them with a quart of cream, some
+nutmeg, salt, rose-water, and a little sugar, then have sweet butter
+in a clean frying-pan, and put in some pieces of pippins cut as
+thick as a half crown piece round the apple being cored; when they
+are finely fried, put in half the eggs, fry them a little, and then
+pour on the rest or other half, fry it at two times, stir the last,
+dish the first on a plate, and put the other on it with juyce of
+orange and sugar.
+
+
+  _Other Fricase of Eggs._
+
+Beat a dozen of eggs with cream, sugar, nutmeg, mace, and
+rose-water, then have two or three pippins or other good apples, cut
+in round slices through core and all, put them in a frying-pan, and
+fry them with sweet butter; when they be enough, take them up and
+fry half the eggs and cream in other fresh butter, stir it like a
+tansie, and being enough put it out into a dish, put in the other
+half of the eggs and cream, lay the apples round the pan, and the
+other eggs fried before, uppermost; being finely fried, dish it on a
+plate, and put to it the juyce of an orange and sugar.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XXII.
+
+  _The best Ways for the Dressing of Artichocks._
+
+
+  _To stew Artichocks._
+
+The artichocks being boil'd, take out the core, and take off all the
+leaves, cut the bottoms into quarters splitting them in the middle;
+then have a flat stewing-pan or dish with manchet toasts in it, lay
+the artichocks on them, then the marrow of two bones, five or six
+large maces, half a pound of preserved plumbs, with the sirrup,
+verjuyce, and sugar; if the sirrup do not make them sweet enough,
+let all these stew together 2 hours, if you stew them in a dish,
+serve them up in it, not stirring them, only laying on some
+preserves which are fresh, as barberries, and such like, sippet it,
+and serve it up.
+
+Instead of preserved, if you have none, stew ordinary plumbs which
+will be cheaper, and do nigh as well.
+
+
+  _To fry Artichocks._
+
+Boil and sever all from the bottoms, then slice them in the midst,
+quarter them, dip them in batter, and fry them in butter. For the
+sauce take verjuyce, butter, and sugar, with the juyce of an orange,
+lay marrow on them, garnish them with oranges, and serve them up.
+
+
+  _To fry young Artichocks otherways._
+
+Take young artichocks or suckets, pare off all the outside as you
+pare an apple, and boil them tender, then take them up, and split
+them through the midst, do not take out the core, but lay the split
+side downward on a dry cloth to drain out the water; then mix a
+little flour with two or three yolks of eggs, beaten ginger, nutmeg
+& verjuyce, make it into batter and roul them well in it, then get
+some clarified butter, make it hot and fry them in it till they be
+brown. Make sauce with yolks of eggs, verjuyce or white-wine,
+cinamon, ginger, sugar, and a good piece of butter, keep it stirring
+upon the fire till it be thick, then dish them on white-bread
+toasts, put the caudle on them, and serve them up.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XXIII.
+
+  _Shewing the best way of making Diet for the Sick._
+
+
+  _To make a Broth for a Sick body._
+
+Take a leg of veal, and set it a boiling in a gallon of fair water,
+scum it clean, and when you have so done put in three quarters of a
+pound of currans, half a pound of prunes, a handful of borrage, as
+much mint, and as much harts-tongue; let them seeth together till
+all the strength be sodden out of the flesh, then strain it as clean
+as you can. If you think the party be in any heat, put in violet
+leaves and succory.
+
+
+  _To stew a Cock against a Consumption._
+
+Cut him in six pieces, and wash him clean, then take prunes,
+currans, dates, raisins, sugar, three or four leaves of gold,
+cinamon, ginger, nutmeg, and some maiden hair, cut very small; put
+all these foresaid things into a flaggon with a pint of muskadine,
+and boil them in a great brass pot of half a bushel; stop the mouth
+of the flaggon with a piece of paste, and let it boil the space of
+twelve hours; being well stewed, strain the liquor, and give it to
+the party to drink cold, two or three spoonfuls in the morning
+fasting, and it shall help him. _This is an approved Medicine._
+
+
+  _Otherways._
+
+Take a good fleshy cock, draw him and cut him to pieces, wash away
+the blood clean, and take away the lights that lie at his back, wash
+it in white-wine, and no water, then put the pieces in a flaggon,
+and put to it two or three blades of large mace, a leaf of gold,
+ambergriece, some dates, and raisins of the Sun; close up the
+flaggon with a piece of paste, and set it in a pot a boiling six
+hours; keep the pot filled up continually, with hot water; being
+boil'd strain it, and when it is cold give of it to the weak party
+the bigness of a hazelnut.
+
+
+  _Stewed Pullets against a Consumption._
+
+Take two pullets being finely cleansed, cut them to pieces, and put
+them in a narrow mouthed pitcher pot well glazed, stop the mouth of
+it with a piece of paste and set it a boiling in a good deep brass
+pot or vessel of water, boil it eight hours, keep it continually
+boiling, and still filled up with warm water; being well stewed,
+strain it, and blow off the fat; when you give it to the party, give
+it warm with the yolk of an egg, dissolved with the juyce of an
+orange.
+
+
+  _To distill a Pig good against a Consumption._
+
+Take a pig, flay it and cast away the guts; then take the liver,
+lungs, and all the entrails, and wipe all with a clean cloth; then
+put it into a Still with a pound of dates, the stones taken out, and
+sliced into thin slices, a pound of sugar, and an ounce of large
+mace. If the party be hot in the stomach, then take these cool
+herbs, as violet leaves, strawberry leaves, and half a handful of
+bugloss, still them with a soft fire as you do roses, and let the
+party take of it every morning and evening in any drink or broth he
+pleases.
+
+You may sometimes add raisins and cloves.
+
+
+  _To make Broth good against a Consumption._
+
+Take a cock and a knuckle of veal, being well soaked from the blood,
+boil them in an earthen pipkin of five quarts, with raisins of the
+sun, a few prunes, succory, lang de-beef roots, fennil roots,
+parsley, a little anniseed, a pint of white-wine, hyssop, violet
+leaves, strawberry-leaves, bind all the foresaid roots, and herbs,
+a little quantity of each in a bundle, boil it leisurely, scum it,
+and when it is boil'd strain it through a strainer of strong canvas,
+when you use it, drink it as often as you please blood-warm.
+
+Sometimes in the broth, or of any of the meats aforesaid, use mace,
+raisins of the sun, a little balm, endive, fennel and parsley roots.
+
+Sometimes sorrel, violet leaves, spinage, endive, succory, sage,
+a little hyssop, raisins of the sun, prunes, a little saffron, and
+the yolk of an egg, strained with verjuyce or white-wine.
+
+
+  _Otherways._
+
+Fennil-roots, colts foot, agrimony, betony, large mace, white sander
+slic't in thin slices the weight of six pence, made with a chicken
+and a crust of manchet, take it morning and evening.
+
+
+  _Otherways._
+
+Violet leaves, wild tansie, succory-roots, large mace, raisins, and
+damask prunes boil'd with a chicken and a crust of bread.
+
+Sometimes broth made of a chop of mutton, veal, or chicken, French
+barley, raisins, currans, capers, succory root, parsley roots,
+fennil-roots, balm, borrage, bugloss, endive, tamarisk, harts-horn,
+ivory, yellow sanders, and fumitory, put to these all (or some) in a
+moderate quantity.
+
+Otherways, a sprig of rosemary, violet-leaves, tyme, mace, succory,
+raisins, and a crust of bread.
+
+
+  _To make a Paste for a Consumption._
+
+Take the brawn of a roasted capon, the brawn of two partridges, two
+rails, two quails, and twelve sparrows all roasted; take the brawns
+from the bones, and beat them in a stone mortar with two ounces, of
+the pith of roast veal, a quarter of a pound of pistaches, half a
+dram of ambergriece, a grain of musk, and a pound of white
+sugar-candy beaten fine; beat all these in a mortar to a perfect
+paste, now and then putting in a spoonful of goats milk, also two or
+three grains of bezoar; when you have beaten all to a perfect paste,
+make it into little round cakes, and bake them on a sheet of white
+paper.
+
+
+  _To make a Jelly for a Consumption of the Lungs._
+
+Take half a pound of ising glass, as much harts-horn, an ounce of
+cinamon, an ounce of nutmegs, a few cloves, a pound of sugar,
+a stick of liquoras, four blades of large mace, a pound of prunes,
+an ounce of ginger, a little red sanders, and as much rubarb as will
+lie on a six pence, boil the foresaid in a gallon of water, and a
+pint of claret till a pint be wasted or boil'd away, boil them on a
+soft fire close covered, and slice all your spices very thin.
+
+
+  _ An excellent Water for a Consumption._
+
+Take a pint of new milk, and a pint of good red wine, the yolks of
+twenty four new laid eggs raw, and dissolved in the foresaid
+liquors; then have as much fine slic't manchet as will drink up all
+this liquor, put it into a fair rose-still with a soft fire, and
+being distilled, take this water in all drinks and pottages the sick
+party shall eat, or the quantity of a spoonful at a draught in beer,
+in one month it will recover any Consumption.
+
+
+  _Other drink for a Consumption._
+
+Take a gallon of running water of ale measure, put to it an ounce of
+cinamon, an ounce of cloves, an ounce of mace, and a dram of
+acter-roots, boil this liquor till it come to three quarts, and let
+the party daily drink of it till he mends.
+
+
+  _To make an excellent Broth or Drink for a Sick Body._
+
+Take a good fleshy capon, take the flesh from the bones, or chop it
+in pieces very small, and not wash it; then put them in a rose still
+with slics of lemon-peel, wood-sorrel, or other herbs according to
+the _Physitians_ direction; being distilled, give it to the weak
+party to drink.
+
+Or soak them in malmsey and some capon broth before you distill
+them.
+
+
+  _To make a strong Broth for a Sick Party._
+
+Roast a leg of mutton, save the gravy, and being roasted prick it,
+and press out the gravy with a wooden press; put all the gravy into
+a silver porrenger or piece, with the juyce of an orange and sugar,
+warm it on the coals, and give it the weak party.
+
+Thus you may do a roast or boil'd capon, partridge, pheasant, or
+chicken, take the flesh from the bones, and stamp it in a stone or
+wooden mortar, with some crumbs of fine manchet, strained with capon
+broth, or without bread, and put the yolk of an egg, juyce of
+orange, lemon, or grape verjuyce and sugar.
+
+
+  _To make China Broth._
+
+Take an ounce of China thin slic't, put it in a pipkin of fair
+water, with a little veal or chicken, stopped close in pipkin, let
+it stand 4 and twenty hours on the embers but not boil; then put to
+it colts foot, scabious-maiden-hair, violet leaves half a handful,
+candied eringo, and 2 or 3 marsh mallows, boil them on a soft fire
+till the third part be wasted, then put in a crust of manchet,
+a little mace, a few raisins of the sun stoned, and let it boil a
+while longer. Take of this broth every morning half a pint for a
+month, then leave it a month, & use it again.
+
+
+  _China Broth otherways._
+
+Take 2 ounces of China root thin sliced, and half an ounce of long
+pepper bruised; then take of balm, tyme, sage, marjoram, nepe, and
+smalk, of each two slices, clary, a hanful of cowslips, a pint of
+cowslip water, and 3 blades of mace; put all into a new and well
+glazed pipkin of 4 quarts, & as much fair water as will fill the
+pipkin, close it up with paste and let it on the embers to warm, but
+not to boil; let it stand thus soaking 4 and twenty hours; then take
+it off, and put to it a good big cock chickens, calves foot,
+a knuckle of mutton, and a little salt; stew all with a gentle fire
+to a pottle, scum it very clean & being boil'd strain the clearest
+from the dregs & drink of it every morning half a pint blood-warm.
+
+
+  _To make Almond Milk against a hot Disease._
+
+Boil half a pound of French barley in 3 several waters, keep the
+last water to make your milk of, then stamp half a pound of almonds
+with a little of the same water to keep them from oyling; being
+finely beaten, strain it whith the rest of the barley water, put
+some hard sugar to it, boil it a little, and give it the party warm.
+
+
+  _An excellent Restorative for a weak back._
+
+Take clary, dates, the pith of an oxe, and chop them together, put
+some cream to them, eggs, grated bread, and a little white saunders,
+temper them all well together fry them, and eat it in the morning
+fasting.
+
+Otherways, take the leaves of clary and nepe, fry them with yolks of
+eggs, and eat them to break fast.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XXIV.
+
+  _Excellent Ways for Feeding of Poultrey._
+
+
+  _To feed Chickens._
+
+If you will have fat crammed chickens, coop them up when the dam
+hath forsaken them, the best cramming for them is wheat-meal and
+milk made into dough the crams steeped in milk, and so thrust down
+their throats; but in any case let the crams be small and well wet,
+for fear you choak them. Fourteen days will feed a chicken
+sufficiently.
+
+
+  _To feed Capons._
+
+Either at the barn doors with scraps of corn and chavings of pulse,
+or else in pens in the house, by cramming them, which is the most
+dainty. The best way to cram a capon (setting all strange inventions
+apart) is to take barley meal, reasonably sifted, and mixing it with
+new milk, make it into good stiff dough; than make it into long
+crams thickest in the middle, & small at both ends, then wetting
+them in luke-warm milk, giue the capon a full gorge thereof three
+times a day morning noon, and night, and he will in a fortnight or
+three weeks be as fat as any man need to eat.
+
+
+  _The ordering of Goslings._
+
+After they are hatched you shall keep them in the house ten or
+twelve days, and feed them with curds, scalded chippins, or barley
+meal in milk knodden and broken, also ground malt is exceeding good,
+or any bran that is scalded in water, milk, or tappings of drink.
+After they have got a little strength, you may let them go abroad
+with a keeper five or six hours in a day, and let the dam at her
+leisure entice them into the water; then bring them in, and put them
+up, and thus order them till they be able to defend themselves from
+vermine. After a gosling is a month or six weeks old you may put it
+up to feed for a green goose, & it will be perfectly fed in another
+month following; and to feed them, there is no better meat then skeg
+oats boil'd, and given plenty thereof thrice a day, morning, noon,
+and night, with good store of milk, or milk and water mixt together
+to drink.
+
+
+  _For fatting of elder Geese._
+
+For elder geese which are five or six months old, having been in the
+stubble fields after harvest, and got into good flesh, you shall
+then choose out such geese as you would feed, and put them in
+several Pens which are close and dark, and there feed them thrice a
+day with good store of oats, or spelted beans, and give them to
+drink water and barly meal mixt together, which must evermore stand
+before them. This will in three weeks feed a goose so fat as is
+needfull.
+
+
+  _The fatting of Ducklings._
+
+You may make them fat in three weeks giving them any kind of pulse
+or grain, and good store of water.
+
+
+  _Fatting of Swans and Cygnets._
+
+For Swans and their feeding, where they build their nests, you shall
+suffer them to remain undisturbed, and it will be sufficient because
+they can better order themselves in that business than any man.
+
+Feed your Cygnets in all sorts as you feed your Geese, and they will
+be through fat in seven or eight weeks. If you will have them sooner
+fat, you shall feed them in some pond hedged, or placed in for that
+purpose.
+
+
+  _Of fatting Turkies._
+
+For the fatting of turkies sodden barley is excellent, or sodden
+oats for the first fortnight, and then for another fortnight cram
+them in all sorts as you cram your capon, and they will be fat
+beyond measure. Now for their infirmities, when they are at liberty,
+they are so good _Physitians_ for themselves, that they will never
+trouble their owners; but being coopt up you must cure them as you
+do pullets. Their eggs are exceeding wholesome to eat, and restore
+nature decayed wonderfully.
+
+Having a little dry ground where they may sit and prune themselves,
+place two troughs, one full of barley and water, and the other full
+of old dried malt wherein they may feed at their pleasure. Thus
+doing, they will be fat in less than a month: but you must turn his
+walks daily.
+
+
+  _Of nourishing and fatting Herns, Puets, Gulls, and Bitterns._
+
+Herns are nourished for two causes, either for Noblemens sports, to
+make trains for the entering their hawks, or else to furnish the
+table at great feasts; the manner of bringing them up with the least
+charge, is to take them out of their nests before they can flie, and
+put them into a large high barn, where there is many high cross
+beams for them to pearch on; then to have on the flour divers square
+boards with rings in them, and between every board which should be
+two yards square, to place round shallow tubs full of water, then to
+the boards you shall tye great gobbits of dogs flesh, cut from the
+bones, according to the number which you feed, and be sure to keep
+the house sweet, and shift the water often, only the house must be
+made so, that it may rain in now and then, in which the hern will
+take much delight; but if you feed her for the dish, then you shall
+feed them with livers, and the entrals of beasts, and such like cut
+in great gobbits.
+
+
+  _To feed Codwits, Knots, Gray-Plovers, or Curlews._
+
+Take fine chilter-wheat, and give them water thrice a day, morning,
+noon, and night; which will be very effectual; but if you intend to
+have them extraordinary crammed fowl, then you shall take the finest
+drest wheat-meal, and mixing it with milk, make it into paste, and
+ever as you knead it, sprinkle into the grains of small
+chilter-wheat, till the paste be fully mixt therewith; then make
+little small crams thereof, and dipping them in water, give to every
+fowl according to his bigness, and let his gorge be well filled: do
+thus as oft as you shall find their gorges empty, and in one
+fortnight they will be fed beyond measure, and with these crams you
+may feed any fowl of what kind or nature soever.
+
+
+  _Otherways._
+
+Feed them with good wheat and water, give them thrice a day,
+morning, noon, and night; if you will have them very fat & crammed
+fowl, take fine wheat meal & mix it with milk, & make it into paste,
+and as you knead it, put in some corns of wheat sprinkled in amongst
+the paste till the paste be fully mixt therewith; then make little
+small crams thereof, and dipping them in water, give to every fowl
+according to his bigness, and that his gorge be well filled: do thus
+as oft as you shall find their gorges empty, and in one fortnight
+they will be fed very fat; with these crams you may feed any fowl of
+what kind or nature soever.
+
+
+  _To feed Black-Birds Thrushes, Felfares,
+    or any small Birds whatsoever._
+
+Being taken old and wild, it is good to have some of their kinds
+tame to mix among them, and then putting them into great cages of
+three or four yards square, to have divers troughs placed therein,
+some filled with haws, some with hemp seed, and some with water,
+that the tame teaching the wild to eat, and the wild finding such
+change and alteration of food, they will in twelve or fourteen days
+grow exceeding fat, and fit for the kitchen.
+
+
+  _To feed Olines._
+
+Put them into a fine room where they may have air, give them water,
+and feed them with white bread boiled in good milk, and in one week
+or ten days they will be extraordinary fat.
+
+
+  _To feed Pewets._
+
+Feed them in a place where they may have the air, set them good
+store of water, and feed them with sheeps lungs cut small into
+little bits, give it them on boards, and sometimes feed them with
+shrimps where they are near the sea, and in one fortnight they will
+be fat if they be followed with meat. Then two or three days before
+you spend them give them cheese curd to purge them.
+
+
+  _The feedings of Pheasant, Partridge, Quails, and Wheat Ears._
+
+Feed them with good wheat and water, this given them thrice a day,
+morning noon, and night, will do it very effectually; but if you
+intend to have them extraordinary crammed fowl, then take the finest
+drest wheatmeal, mix it with milk, and make into paste, ever as you
+knead it, sprinkle in the grains of corns of wheat, till the paste
+be full mixt there with; then make little small crams, dip them in
+water, and give to every fowl according to his bigness, that his
+gorge be well filled; do thus as often as you shall find his gorge
+empty, and in one fortnight they will be fed beyond measure. Thus
+you may feed turtle Doves.
+
+
+FINIS.
+
+
+
+
+The Table.
+
+  [Transcriber's Note:
+  Alphabetization in the Table is unchanged.]
+
+
+  A.
+
+  _Andolians._                                       page 22
+  _Almond Pudding_                                       181
+  _Almond Leach_                                         209
+  _Almond Custard_                                       237
+  _Almond Tart_                                          241
+  _Almond Bread, Biskets and Cakes_                      269
+  _Almond cream_                                         280
+  _Almond cheese_                                        281
+  _Almond caudle_                                        423
+  _Apricocks baked_                                      251
+  _Apricocks preserved_                                 Ibid.
+  _Ambergriece cakes_                                    270
+  _Apple cream_                                          277
+  _Aleberry_                                             423
+  _Artichocks baked_                                     261
+  _Artichocks stewed_                                    448
+  _Artichocks fryed_                                448, 449
+
+
+  B.
+
+  _Barley Broth_                                          13
+  _Broth stewed_                                      14, 15
+  _Bisk divers ways_                          5, 6, 7, 8, 47
+  _Bisk or Batalia Pye_                                  211
+  _Beef fillet roasted_                                  113
+  _Beef roasted to pickle_                               116
+  _Beef collops stewed_                                  117
+  _Beef carbonado'd_                                     119
+  _Beef baked red deer fashion_                          121
+  _Beef minced Pyes_                                     122
+  _Bullocks cheeks souced_                               199
+  _Boar wild baked_                                      299
+  _Brawn broil'd_                                        169
+  _Brawn boil'd_                                        Ibid.
+  _Brawn souc't_                                         192
+  _Brawn of Pig_                                         193
+  _Brawn garnisht_                                       194
+  _Breading of meats and fowls_                          136
+  _Bacon gammon baked_                                   227
+  _Bread the French fashion_                             239
+  _Biscket bread_                                        273
+  _Bisquite du Roy_                                     Ibid.
+  _Bean bread_                                           274
+  _Beer buttered_                                        432
+  _Barberries preserved_                                 254
+  _Blamanger_                                       297, 298
+  _Blanch manchet in a frying pan_                       446
+
+
+  C.
+
+  _Calves head boil'd_                                   129
+  _Calves head souced_                                   130
+  _Calves head roasted_                                 Ibid.
+  _Calves head hashed_                                   133
+  _Calves head broil'd_                                  134
+  _Calves head baked_                                    131
+  _Calves foot pye_                                      132
+  _Calves head roasted with Oysters_                131, 143
+  _Calves feet roasted_                                  134
+  _Calves chaldron baked_                                219
+  _Capons in pottage_                                     67
+  _Capons souc't_                                        197
+  _Calves chaldron in minced Pyes._                      220
+  _Capons boil'd_                                 64, 67, 85
+  _Capons fillings raw_                                   30
+  _Cocks boil'd_                                          62
+  _Cock stewed against a Consumption_                    450
+  _Chicken pye_                                     212, 213
+  _Chickens peeping boil'd_                               57
+  _Chickens how to feed them_                            456
+  _China broth_                                     454, 455
+  _Capilotadoes or Made Dishes_                            5
+  _Collops and eggs_                                     169
+  _Collops like bacon of Marchpane._                     268
+  _Cucumbers pickled_                                    163
+  _Colliflowers buttered_                                427
+  _Custards how to make them_                            257
+  _Custards without eggs_                               Ibid.
+  _Cheescakes how to make them_                     287, 288
+  _Cheescakes without Milk_                              298
+  _Cheesecakes in the Italian fashion_              290, 291
+  _Cream and fresh Cheese_                               292
+  _Codling cream_                                        177
+  _Cast cream_                                           282
+  _Clouted Cream_                                       Ibid.
+  _Cabbidge cream_                                       284
+  _Cream tart_                                           248
+  _Cherry tart_                                          246
+  _Cherries preserved_                                   253
+  _Cake a very good one_                                 238
+  _Cracknéls,_                                           272
+  _Carp boil'd in carbolion_                             301
+  _Carp bisk_                                            303
+  _Carp stewed_                                          305
+  _Carp stewed the French way_                      306, 307
+  _Carp broth_                                           309
+  _Carp in stoffado_                                     301
+  _Carp hashed_                                         Ibid.
+  _Carp marinated_                                       311
+  _Carp broil'd_                                         312
+  _Carp roasted_                                         313
+  _Carp Pye_                                             314
+  _Carp pie minc't with eels_                            316
+  _Carp baked the French way_                           Ibid.
+  _Conger boil'd_                                        359
+  _Conger stewed_                                        360
+  _Conger marinated_                                    Ibid.
+  _Conger souc't_                                       Ibid.
+  _Conger roasted_                                       361
+  _Conger broil'd_                                      Ibid.
+  _Conger fryed_                                         362
+  _Conger baked_                                        Ibid.
+  _Cockles stewed_                                  399, 400
+  _Crabs stewed_                                         410
+  _Crabs buttered_                                      Ibid.
+  _Crabs hashed_                                         411
+  _Crabs farced_                                        Ibid.
+  _Crabs boil'd_                                         412
+  _Crabs fryed_                                         Ibid.
+  _Crabs baked_                                          413
+  _Crab minced Pyes_                                     414
+
+
+  D.
+
+  _Deer red roasted_                                     144
+  _Deer red baked_                                       228
+  _Deer fallow baked_                                    229
+  _Dish in the Italian way_                              249
+  _Damsin tart_                                          247
+  _Damsins preserved_                                    253
+  _Ducklings how to fat them_                            457
+
+
+  E.
+
+  _Entre de table, a French dish_                          9
+  _Eggs fryed_                                           169
+  _Eggs fryed as round as a ball_                       Ibid.
+  _Egg caudle_                                           433
+  _Eggs dressed hard_                                    435
+  _Eggs buttered_                                        436
+  _Egg bisk_                                            Ibid.
+  _Eggs in Moon shine_                                   437
+  _Eggs in the Spanish fashion,
+      call'd, Wivos qme uidos_                           438
+  _Eggs in the Portugal fashion_                        Ibid.
+  _Eggs a-la-Hugenotte_                                  439
+  _Eggs in fashion of a Tansie_                         Ibid.
+  _Eggs and Almonds_                                     440
+  _Eggs broil'd_                                        Ibid.
+  _Eggs poached_                                    440, 441
+  _Eggs, grand farced dish_                              442
+  _Eggs compounded as big as twenty Eggs_                443
+  _Eggs buttered on toasts_                             Ibid.
+  _Eggs buttered in the Polonian way_                    445
+  _Egg minced pyes_                                     Ibid.
+  _Eggs or Quelque shose_                                446
+  _Eggs fricase_                                         447
+  _Eels boil'd_                                          350
+  _Eels stewed_                                          351
+  _Eels in Stoffado_                                     352
+  _Eels souced or jellied_                               353
+  _Eels hashed_                                          355
+  _Eels broiled_                                        Ibid.
+  _Eels roasted_                                    355, 356
+  _Eels baked_                                      356, 357
+  _Eel minced Pies._                                     358
+
+
+  F.
+
+  _Fritters how to make them_                            170
+  _Fritters in the Italian fasion_                       171
+  _Fritters of arms_                                     172
+  _Fried dishes of divers forms_                        Ibid.
+  _Fried pasties, balls, or tosts_                       ib.
+  _French tart_                                          248
+  _French Barley Cream_                                  287
+  _Florentine of tongues_                                259
+  _Florentine of Partridg or capon_                      260
+  _Florentine without paste_                             261
+  _Flounders calvered_                                   346
+  _Frogs baked_                                          418
+  _Furmety._                                             420
+  _Fowl hashed_                                           43
+  _Fowl farced_                                       30, 31
+  _Farcing in the Spanish Fashion_                        32
+  _Farcing French bread, called Pinemolet_                34
+  _Fricase a rare one_                                    67
+  _Flowers pickled_                                      164
+  _Flowers candied_                                     Ibid.
+
+
+  G.
+
+  _Grapes and Gooseberries pickled_                      164
+  _Grapes preserved_                                     253
+  _Gooseberries preserved_                               254
+  _Gooseberry Cream_                                     279
+  _Ginger bread_                                         275
+  _Geese boil'd_                                          89
+  _Goose giblets boil'd_                                  91
+  _Goslings how to order them_                           457
+  _Geese old ones to fat them_                           ib.
+
+
+  H.
+
+  _Hashes all manner of ways_                 38, 39, 40, 41
+  _Hashes of Scotch collops_                              79
+  _Hare hashed_                                       45, 60
+  _Hares roasted_                                        147
+  _Hares four baked in a pie_                            222
+  _Hares three in a pye_                                Ibid.
+  _Hare baked with a pudding in his belly_               223
+  _Hens roasted_                                         149
+  _Hip tart_                                             245
+  _Herring minced Pies_                                  381
+  _Haberdine pyes_                                      Ibid.
+  _Hogs feet jellied_                                    201
+  _Herns to nourish and fat them_                        458
+
+
+  I.
+
+  _Jelly crystal_                                        202
+  _ Jelly of several colours_                           Ibid.
+  _Jelly as white as snow_                               205
+  _Jellies for souces_                                   206
+  _Jelly of harts-horn_                                  207
+  _Jelly for a consumption_                             Ibid.
+  _Jelly for a consumption of the Lungs_                 453
+  _Jelly for weakness in the back_                       208
+  _Jumballs_                                             271
+  _Italian chips_                                        273
+  _Ipocras_                                              275
+
+
+  L.
+
+  _Lambs head boil'd_                                    135
+  _Lambs head in white broth_                            134
+  _Lambs stones fryed_                                   168
+  _Land or Sea fowl boiled_                   72, 73, 74, 75
+  _Leach with Almonds_                                   285
+  _Lamprey how to bake_                        347, 348, 349
+  _Links how to make_                                     96
+  _Lemons pickled_                                       164
+  _Loaves buttered_                                      428
+  _Lump baked_                                           363
+  _Ling pyes_                                            381
+  _Lobsters stewed_                                      401
+  _Lobsters hashed_                                      402
+  _Lobsters baked_                                       403
+  _Lobsters farced_                                     Ibid.
+  _Lobsters marinated_                                   404
+  _Lobsters broil'd_                                    Ibid.
+  _Lobsters roasted_                                     405
+  _Lobsters fryed_                                       406
+  _Lobsters baked_                                      Ibid.
+  _Lobsters pickled_                                     408
+  _Lobsters jellied_                                    Ibid.
+
+
+  M.
+
+  _Marrow pyes_                                      3, 4, 5
+  _Marrow puddings_                                   23, 24
+  _Maremaid pye_                                    220, 221
+  _Made dish of tongues_                                 270
+  _Made dish of Spinage_                                 262
+  _Made dish of barberries_                              263
+  _Made dish of Frogs_                                   264
+  _Made dish of marrow_                                 Ibid.
+  _Made dish of rice_                                   Ibid.
+  _Made dish of Blanchmanger_                            266
+  _Made dish of butter and eggs_                         266
+  _Made dish of curds_                                  Ibid.
+  _Made dish of Oysters_                                 396
+  _Marchpane_                                            267
+  _Mead_                                                 275
+  _Metheglin_                                            276
+  _Mackeroons_                                           272
+  _Melacatoons baked_                                    251
+  _Melacatoons preserved_                                252
+  _Medlar tart_                                          246
+  _Minced pies of Veal, Mutton Beef,_ &c.                232
+  _Minced pyes in the French fashion_                    233
+  _Minced pies in the Italian fashion_                  Ibid.
+  _Mutton Legs farced_                                    30
+  _Mutton shoulder hashed_                                58
+  _Mutton shoulder roasted_                         137, 138
+  _Mutton or Veal stewed_                                 15
+  _Mutton shoulder stewed_                                78
+  _Mutton or veal stewed_                             51, 52
+  _Mutton chines boil'd_                              11, 12
+  _Mutton carbonadoed_                                   166
+  _Mutton boil'd_                                     49, 50
+  _Mustard how to make it_                               156
+  _Mustard of Dijon_                                    Ibid.
+  _Mustard in cakes_                                     157
+  _Musquedines_                                          271
+  _Mullet souc't_                                        340
+  _Mullet marinated_                                     341
+  _Mullet broil'd_                                       342
+  _Mullet fryed_                                         343
+  _Mullet baked_                                        Ibid.
+  _Mushrooms fryed_                                      397
+  _Mushrooms in the italian fashion_                    Ibid.
+  _Mushrooms stewed_                                     398
+  _Mushrooms broil'd_                                    399
+  _Muskles stewed_                                       400
+  _Muskles fryed_                                        401
+  _Muskle Pyes_                                         Ibid.
+
+
+  N.
+
+  _Neats tongue boil'd_                               42, 43
+  _Neats tongue in stoffado_                             106
+  _Neats tongues stewed_                                Ibid.
+  _Neats tongue in Brodo lardiero_                       109
+  _Neats tongue roasted_                                 110
+  _Neats tongue hashed_                               40, 41
+  _Neats tongue bak't_                              111, 112
+  _Neats feet larded and roasted_
+  _Norfolk fool._
+
+
+  O.
+
+  _Olio Podrida_                                           1
+  _Olines of Beef_                                       118
+  _Olines of a Leg of Veal_                              142
+  _Oline pye_                                            225
+  _Olines how to feed them_                              460
+  _Oatmeal Caudle_                                       423
+  _Omlets of Eggs_                                  430, 431
+  _Onions buttered_                                      426
+  _Oysters stewed the french way_                        383
+  _Oysters stewed otherways_                             384
+  _Oyster pottage_                                       385
+  _Oysters hashed_                                      Ibid.
+  _Oysters marinated_                                    386
+  _Oysters in stoffado_                                  387
+  _Oysters jellied_                                      388
+  _Oysters pickled_                                     Ibid.
+  _Oysters souc't_                                       389
+  _Oysters roasted_                                      390
+  _Oysters broil'd_                                      391
+  _Oysters fryed_                                        392
+  _Oysters baked_                                        393
+  _Oyster mince pies_                                    395
+  _Oxe cheeks boil'd_                                     97
+  _Oxe cheeks in stoffado_                                98
+  _Oxe cheeks baked_                                     218
+
+
+  P.
+
+  _Partridge hashed_                                      60
+  _Partridge how to feed them_                           461
+  _Paste how to make it_                                 256
+  _Paste royal_                                          257
+  _Paste for made dishes in Lent_                       Ibid.
+  _Puff-paste_                                      257, 258
+  _Paste of Violets, Cowslips_, &c.                      267
+  _Paste for a Consumption_                              453
+  _Pallets of Oxe how to dress them_                     100
+  _Pallit pottage_                                       102
+  _Pallets rosted_                                      Ibid.
+  _Pallets in Jellies_                                   103
+  _Pallets bak't_                                        104
+  _Pancakes_                                             174
+  _Panadoes_                                             424
+  _Pap_                                                  297
+  _Pease tarts_                                          245
+  _Pease cod dish in Puff paste_                         263
+  _Pease pottage_                                        421
+  _Peaches preserved_                                    252
+  _Pewets to nourish them_                               458
+  _Pheasants how to feed them_                           461
+  _Pheasant baked_                                       214
+  _Pinemolet_                                              9
+  _Pie extraordinary, or a bride pye_                    234
+  _Pie of pippins_                                       242
+  _Pippins preserved_                                    244
+  _Pig roasted with hair on_                             145
+  _Pig roasted otherways_                                146
+  _Pig souc't_                                           194
+  _Pig jellied_                                          196
+  _Pig distilled against a Consumption_                  451
+  _Pigeons boil'd_                                    76, 93
+  _Pigeons baked_                                        214
+  _Pike boil'd_                                     319, 320
+  _Pike stewed_                                          323
+  _Pike hashed_                                          324
+  _Pike souc't_                                          325
+  _Pike jellied_                                    326, 327
+  _Pike roasted_                                         328
+  _Pike fried_                                           329
+  _Pike boil'd_                                         Ibid.
+  _Pike bak't_                                           330
+  _Plumb cream_                                          278
+  _Plaice boil'd or stewed_                              346
+  _Plovers how to feed them_                             459
+  _Pork boil'd_                                     167, 168
+  _Pork roasted_                                         145
+  _Pottages_                                          77, 78
+  _Pottage in the french fashion_                         94
+  _Pottage without any sight of herbs_                  Ibid.
+  _Pottage called skink_                                 115
+  _Pottage of ellicksanders_                             421
+  _Pottage of onions_                                    422
+  _Pottage of almonds_                                  Ibid.
+  _Pottage of grewel_                                    419
+  _Pottage of rice_                                      420
+  _Pottage of milk_                                     Ibid.
+  _Potatoes baked_                                       261
+  _Portugal tarts for banquettings_                      267
+  _Posset how to make it_                                292
+  _Posset of Sack_                                       293
+  _Posset compounded_                                    424
+  _Posset simple_                                        425
+  _Posset of herbs_                                     Ibid.
+  _Puffs the French way_                                Ibid.
+  _Prawns stewed_                                        401
+  _Preserved green fruits_                               255
+  _Pudding of several sorts_                      21, 22, 23
+  _Pudding of Turkey or Capon_                            24
+  _Puddings of Liver_                                     26
+  _Puddings of heifers udder_                            ib.
+  _Puddings black_                                  126, 190
+  _Pudding in a breast of Veal_                     140, 185
+  _Pudding boil'd_                                       177
+  _Pudding of cream_                                     178
+  _Pudding of sweet herbs_                              Ibid.
+  _Pudding in hast_                                      179
+  _Pudding quaking_                                     Ibid.
+  _Pudding shaking_                                      180
+  _Pudding of rice_                                      182
+  _Pudding of cinamon_                                   183
+  _Pudding haggas_                                   25, 183
+  _Pudding cheveridge_                                  Ibid.
+  _Pudding liveridge_                                     84
+  _Pudding of swan or goose_                             Ib.
+  _Pudding of wine in guts_                              185
+  _Pudding in the Italian Fashion_                       186
+  _Pudding the French way_                               Ib.
+  _Pudding of swine lights_                              187
+  _Pudding of oatmeal_                                  Ibid.
+  _Pudding pyes of oatmeal_                              188
+  _Pudding baked_                                        189
+  _Puddings white_                                       191
+  _Pullets stewed against a Consumption_                 451
+  _Pyramides cream_                                      286
+
+
+  Q.
+
+  _Quinces pickled_                                      163
+  _Quince Pyes_                                          240
+  _Quince tarts_                                         241
+  _Quince cream_                                         278
+  _Quinces buttered_                                     427
+  _Quodling pye_                                         249
+  _Quails how to feed them_                              461
+
+
+  R.
+
+  _Rasberies preserv'd_                                  254
+  _Rabbits hashed_                                    48, 54
+  _Restorative for a weak back_                          455
+  _Rice tart_                                            245
+  _Rice cream_                                           285
+  _Rice buttered_                                        428
+  _Roots farced_                                          27
+
+
+  S.
+
+  _Sauce for green geese_                                 92
+  _Sauce for Land fowl_                              93, 151
+  _Sauce for roast mutton_                               139
+  _Sauce for roast veal_                                 144
+  _Sauce for red deer_                                  Ibid.
+  _Sauce for Rabbits_                                    148
+  _Sauce for Hens_                                  149, 150
+  _Sauce for Chickens_                                   150
+  _Sauce for Pidgeons_                                   151
+  _Sauce for a Goose_                                    152
+  _Sauce for a Duck_                                     153
+  _Sauce for a Sea Fowl_                                Ibid.
+  _Sauce for roast Salmon_                               338
+  _Sausages_                                      36, 37, 95
+  _Sausages Bolonia_                                     127
+  _Sausage for jelly_                                    208
+  _Sallet grand of minc't fowl_                           92
+  _Sallet grand of divers compound_            158, 159, 160
+  _Sallet of scurvy grass_                               161
+  _Sallet of elixander buds_                             262
+  _Scoch collops of mutton_                               59
+  _Salmon calvered_                                      331
+  _Salmon stewed_                                        332
+  _Salmon pickled_                                       333
+  _Salmon hashed_                                       Ibid.
+  _Salmon marinated_                                     334
+  _Salmon in stoffado_                                  Ibid.
+  _Salmon fryed_                                         335
+  _Salmon roasted_                                       339
+  _Salmon broil'd or roasted in stoffado._               337
+  _Salmon baked_                                         338
+  _Salmon, chewits, or minced pyes_                      339
+  _Salmon Lumber pye_                                    340
+  _Sack cream_                                           283
+  _Stone cream_                                          284
+  _Snow cream_                                           279
+  _Scollops stewed_                                      400
+  _Sea fowl bak'd_                                       215
+  _Silabub an excellent way_                             295
+  _Shell bread_                                          274
+  _Snails stewed_                                        415
+  _Snails fryed_                                         216
+  _Snails hashed_                                       Ibid.
+  _Snails in pottage_                                    417
+  _Snaile back'd_                                        418
+  _Snites boil'd_                                         62
+  _Soals boil'd_                                         363
+  _Soals stewed_                                         364
+  _Soals souc'd_                                         365
+  _Soals jellied_                                       Ibid.
+  _Soals roasted_                                        366
+  _Soops of spinage_                                     246
+  _Soops of carrots_                                    Ibid.
+  _Soops of artichocks_                                 Ibid.
+  _Souce veal lamb, or mutton_                           198
+  _Sparagus to keep all the year_                        210
+  _Sparagus buttered_                                    427
+  _Spinage tart_                                         247
+  _Steak pye_                                            226
+  _Steak pyes the french way_                            227
+  _Strawberry tart_                                      246
+  _Sturgeon boil'd_                                      367
+  _Sturgeon buttered_                                    368
+  _Sturgeon hashed_                                     Ibid.
+  _Sturgeon marinated_                                  Ibid.
+  _Sturgeon farced_                                      369
+  _Sturgeon whole in stoffado_                            ib
+  _Sturgeon souc't_                                      370
+  _Sturgeon broil'd_                                    Ibid.
+  _Sturgeon fryed_                                       371
+  _Sturgeon roasted_                                    Ibid.
+  _Sturgeon olines of it_                                372
+  _Sturgeon baked_                             373, 374, 375
+  _Sturgeon minc't pies_                            376, 377
+  _Sturgeon lumber pie_                                  378
+  _Sturgeon baked with farcings_                        Ibid.
+  _Sturgeon olio_                                        389
+  _Sugar plate_                                          271
+  _Swans how to fat them_                                458
+  _Sweet-bread pies_                                     231
+
+
+  T.
+
+  _Tansey how to make_                                   174
+  _Taffety tart_                                         246
+  _Tart stuff of several colours_              249, 250, 251
+  _Tortelleti, or little pasties_                     83, 84
+  _Tosts how to make them_                               175
+  _Toasts cinamon_                                       176
+  _Toasts the _French_ way_                            Ibid.
+  _Tortoise how to dress it_                             414
+  _Tripes how to dress them_                             127
+  _Trotter pie_                                          242
+  _Triffel how to make it_                               292
+  _Turkish dish of meat_                                 116
+  _Turkey baked_                                         214
+  _Turkies how to fat them_                              458
+  _Turbut boil'd_                                        345
+  _Turbut souc't_                                       Ibid.
+  _Turbut stewed or fryed_                               346
+
+
+  V.
+
+  _Veal breast farced_                                    20
+  _Veal breast boil'd_                                  Ibid.
+  _Veal breast roasted_                                  141
+  _Veal breast, loin, or rack baked_                     225
+  _Veal leg boil'd_                                   17, 18
+  _Veal leg farced_                                       19
+  _Veal chines boil'd_                                    10
+  _Veal loin roasted_                                    141
+  _Veal broil'd_                                         167
+  _Veal hashed_                                           44
+  _Veal farced_                                   28, 29, 31
+  _Venison broil'd_                                      168
+  _Venison tainted how to preserve it_              230, 231
+  _Udders baked_                                         124
+  _Verjuyce how to make it_                              156
+  _Vinegar to make it_                                   154
+  _Rose Vinegar_                                         155
+  _Pepper Vinegar_                                      Ibid.
+  _Umble pies_                                           231
+
+
+  W.
+
+  _Warden tarts_                                         245
+  _Water for a Consumption_                              453
+  _Wossel to make it_                                    296
+  _Wheat-ears how to feed them_                          461
+  _Whip cream_                                           284
+  _Wheat leach of cream_                                 285
+  _White-pot to make it_                                 295
+  _Woodcocks boil'd_                                  62, 86
+  _Woodcocks roasted_                                    148
+
+
+  _FINIS._
+
+
+
+
+  _Books Printed for _Obadiah Blagrave_
+  at the _Black Bear_ in St. _Pauls_ Church-Yard._
+
+
+Doctor _Gell's_ Remains; being sundry pious and learned Notes and
+Observations on the whole New Testament Opening and Explaining all the
+Difficulties therein; wherein our Saviour Jesus Christ is yesterday, to
+day, and the same for ever. Illustrated by that Learned and Judicious
+Man Dr. _Robert Gell_ Rector of _Mary Aldermary_, _London_, in Folio.
+
+Christian Religions Appeal from the groundless prejudice of the
+Scepticks to the Bar of common Reason; Wherein is proved that the
+Apostles did not delude the World. 2. Nor were themselves deluded.
+3. Scripture matters of Faith have the best evidence. 4. The Divinity of
+Scripture is as demonstrable as the being of a Deity. By _John Smith_
+Rector of St. _Mary_ in _Colchester_, in Folio.
+
+An Exposition on the Ten Commandments and the Lords Prayer. By Mr.
+_Edward Elton_, in 4[o].
+
+Saint _Clemont_ the Blessed Apostle St. _Paul_'s Fellow Labourer in the
+Gospel, his Epistle to the _Corinthians_. Translated out of the Greek,
+in 4[o].
+
+A Sermon Preached before the King at _Windsor_ Castle. By _Richard
+Meggot_, D.D. in 4[o].
+
+A Sermon Preached before the Right Honourble the Lord Mayor and Aldermen
+of the City of _London_, _January_ the _30th_. 1674. By _Richard
+Meggot_, D.D. in 4[o].
+
+A Sermon Preached to the Artillery Company at St. _May Le Bow_, _Sept._
+13. 1676. By _Richard Meggot, D.D._ in 4[o].
+
+The Case of _Joram_; a Sermon Preached before the House of Peers in the
+Abby-Church at _Westminster_, _Jan._ 30. 1674. By _Seth Ward_ Lord
+Bishop of _Sarum_.
+
+A Sermon Preached at the Funeral of _George_ Lord General _Monk_. By
+_Seth Ward_ Lord Bishop of _Sarum_, in 4[o].
+
+A Sermon Preached at the Funeral of that faithful Servant of Christ Dr.
+_Robert Breton_, Pastor of _Debtford_ in the Conty of _Kent_, on
+_March_. 24. 36. By _Rich. Parr_, D.D. of _Camberwell_ in the County of
+_Surrey_, in 4[o].
+
+Weighty Reasons for tender and Consciencious Protestants to be in Union
+and Communion with the Church of _England_, and not to forsake the
+publick Assemblies, as the only means to prevent the Growth of Popery;
+in severol Sermons on 1 _Cor._ 1. 10. _That ye all speak the same
+things, and that there be no divisions among you, but that ye be
+perfectly joyned together in the same Mind, and in the same Judgment_,
+on _Heb._ 10. 25. not forsaking the Assembling of our selves together,
+as the manner of some is; in 8[o] large.
+
+The _Psalms_ of King _David_ paraphrased, and turned into English Verse,
+according to the common Meetre, as they are usually Sung in parish
+Churches, by _Miles Smith_; in 8[o] large.
+
+The Evangelical Communicant in the Eucharistical Sacrament, or a
+Treatise declaring who is fit to receive the Supper of the Lord, by
+_Philip Goodwin_; in 8[o].
+
+A Treatise of the Sabbath-day, shewing how it should be sanctified by
+all persons, by _Philip Goodwin_, M.A.
+
+A Fountain of Tears, empying it self into three Rivulets, _viz._ Of
+Compunction, Compassion, Devotion; or Sobs of Nature sanctified by
+Grace. Languaged in several Soliloquies and prayers upon various
+Subjects, for the benefit of all that are in Affliction, and
+particularly for these present times, by _John Featley_, Chaplain to His
+Majesty.
+
+A Course of Catechising, or the Marrow of all Authors as have Writ or
+Commented on the Church Catechism; in 8[o].
+
+A more shorter Explanation of the Church Catechism, fitted for the
+meanest capacity in 8[o] price 2 _d._ by Dr. _Combar_.
+
+The Life and Death of that Reverend Divine Dr. _Fuller_, Author of the
+Book called the holy War and State; in 8[o].
+
+_Fons Lachrymarum_, or a Fountain of Tears; from whence doth flow
+_Englands_ complaint, _Jeremiah_'s Lamentations, paraphrased with Divine
+meditations, by _John Quarles_; in 8[o].
+
+_Gregory_ Father _Grey-beard_ with his Vizard pull'd off, or News from
+the Cabal, in some Reflections upon a late Book, entituled, _The
+Rehearsal Transprosed after the fashion it now obtains_; in a Letter to
+Mr _Roger L'Estrange_; in 8[o].
+
+Grounds and occasions of the Contempt of the Clergy with the severall
+Answers to _Hobbs_.
+
+A good Companion, or a Meditation upon Death, by _William Winstandly_;
+in 12[o]s.
+
+Select Thoughts, or Choice Helps for a Pious Spirit, a Century of Divine
+Breathings for a Ravished Soul, beholding the excellency of her Lord
+Jesus: To which is added the Breathings of the Devout Soul, by _Jos.
+Hall_ Bishop of _Norwich_; in 12[o].
+
+The Remedies of Discontent, or a Treatise of Contentation; very fit for
+these present times; by _Jos. Hall_ Bishop of _Norwich_; 12[o].
+
+
+The admired piece of Physiognomy and Chyromancy, Mataposcopacy, the
+Symmetrical proportions and Signal Moles of the Body fully and
+accurately explained, with their Natural predictive significations both
+to Men and Women, being delightful and profitable; with the Subject of
+Dreams made plain: Whereunto is added the Art of Memory, by _Richard
+Saunders_; in _folio_: Illustrated with Cuts and Figures.
+
+The Sphere of _Marcus Manelius_ made an English Poem; with Learned
+Annotations, and a long Appendix: reciting the Names of Ancient and
+Modern Astronomers; with some thing memorable of them: Illustrated with
+Copper-Cuts. By _Edward Sherborne_ Esq, in _Folio_.
+
+Observations upon Military and Political Affairs: Written by the most
+Honourable _George_ Duke of _Albemarle_; in _Folio_: Published by
+Authority.
+
+Modern Fortification, or the Elements of Military Architecture,
+practised and designed by the latest and most experienced Engineers of
+this last Age, _Italian_, _French_, _Dutch_ and _English_; and the
+manner of Defending and Besieging Forts and Places; with the use of a
+Joynt Ruler or Sector, for the speedy description of any Fortification;
+by Sir _Jonas Moore_ Knight, Master Surveyor.
+
+A General Treatise of Artillery or Great Ordnance: Writ in _Italian_ by
+_Tomaso Morety_ of _Brescia_, Engineer; first to the Emperor, and now to
+the most serene Republick of _Venice_, translated into English, with
+Notes thereupon; and some addition out of _French_ for Sea-Gunners. By
+Sir _Jonas Moore_ Knight: With an Appendix of Artificial Fire-works of
+War and Delight; by Sir _Abraham Dager_ Knight, Engineer: Illustrated
+with divers Cuts.
+
+A Mathematical Compendium, or Useful Practices in Arithmetick, Geometry
+and Astronomy, Geography and Navigation, Embatteling and Quartering of
+Armies, Fortifications and Gunnery, Gauging and Dialling; explaining the
+Loyerthius with new Judices, Napers, Rhodes or Bones, making of
+Movements, and the Application of Pendulums: With the projection of the
+Sphere for an Universal Dial. By Sir _Jonas Moore_ Knight.
+
+The Works of that most excellent Philosopher and Astronomer Sir _George
+Wharton_ Baronet: giving an account of all Fasts and Festivals,
+Observations in keeping Easter; _Apotelesina_, or the Nativity of the
+World of the _Epochæ_ and _Eræ_ used by Chronologers: A Discourse of
+Years, Months, and days of years; of Eclipses and Effects of the Crises
+in Diseases: With an excellent discourse of the names, _Genus_,
+_Species_, efficient and final causes of all Comets; how Astrology may
+be restored from _Morinus_; in 8[o] large, _cum multis aliis_.
+
+The Practical Gauger, being a plain and easie method of Gauging all
+sorts of Brewing Vesses; whereunto is added a short _Synopsis_ of the
+Laws of Excise: The third Edition, with Addittions: By _John Mayne_.
+
+A Table for purchasers of Estates, either Lands or Houses; by _William
+Leybourne_.
+
+_Blagrave_'s introduction to Astrology, in Three parts; containing the
+use of an _Ephemerides_, and how to erect a Figure of Heaven to any time
+proposed; also the signification of the Houses, Planets, Signs and
+Aspects; the explanation of all useful terms of Art: With plain and
+familiar Instructions for the Resolution of all manner of Questions, and
+exemplified in every particular thereof by Figures set and judged. The
+Second treateth of Elections, shewing their Use and Application as they
+are constituted on the Twelve Celestial Houses, whereby you are enabled
+to choose such times as are proper and conducible to the perfection of
+any matter or business whatsoever. The third comprehendeth an absolute
+remedy for rectifying and judging Nativities; the signification and
+portance of Directions: with new and experienced Rules touching
+Revolutions and Transits, by _Jo. Blagrave_, of _Reading_ Gent. _Student
+in Astrology and Physick_; in 8[o] large.
+
+_Blagrave_'s Astrological Practice of Physick; discovering the true way
+to Cure all kinds of Diseases and Infirmities which are naturally
+incident to the Body of Man; in 8[o] large.
+
+_Gadbury_'s _Ephemerides_ for thirty years, twenty whereof is yet to
+come and unexpired; in 4[o].
+
+Philosophy delineated, consisting of divers Answers upon several Heads
+in Philosophy, first drawn up for the satisfaction of some Friends, now
+exposed to publick View and Examination; by _William Marshall_ Merch.
+_London_; in 8[o] large.
+
+The Natural History of Nitre, or a Philosophical Discourse of the
+Nature, Generation, place and Artificial Extraction of Nitre, with its
+Virtues and Uses, by _William Clerke_ M. _Doctorum Londinensis_.
+
+The Sea-mans Tutor, explaining Geometry, Cosmography and Trigonometry,
+with requisite Tables of Longitude and Latitude of Sea-ports, Travers
+Tables, Tables of Easting and Westing, meridian miles, Declinations,
+Amplitudes, refractions, use of the Compass, Kalender, measure of the
+Earth Globe, use of Instruments, Charts, differences of Sailing,
+estimation of a Ship-way by the Log, and Log-Line Currents. Composed for
+the use of the Mathematical School in Christs Hospital _London_, his
+Majesties _Charles_ II. his Royal Foundation. By _Peter Perkins_ Master
+of that School.
+
+Platform for Builders and a guide for purchasers by Mr. _Leyborne_.
+
+Mr. _Nich. Culpeppers_ last Legacy, left and bequeathed to his dearest
+Wife for the publick good, being the choicest and most profitable of
+those secrets, which while he lived were locked up in his Breast, and
+resolved never to publish them till after his death, containing sundry
+admirable experiments in Physick and Chyrurgery. The fifth Edition, with
+the Addition of a new Tract of the Anatomy of the Reins and Bladder, in
+8[o]. Large.
+
+Mr. _Nich. Culpeppers_ Judgment of Diseases, called _Symoteca Uranica_;
+also a Treatise of Urine. A Work useful for all that study Physick, in
+8[o]. Large.
+
+Mr. _Nich. Culpepper_'s School of Physick, or the experimental Practise
+of the whole Art, wherein are contained all inward Diseases from the
+Head to the Foot, with their proper and effectual Cures. Such dyet set
+down as ought to be observed in sickness and in health, in 8[o]. Large.
+
+The Compleat Midwifes practice Enlarged, in the most weighty and high
+concernment of the birth of man, containing a perfect Directory or Rules
+for Midwives and Nurses; as also a Guide for Women in their Conception,
+Bearing and Nursing of Children from the experience of our English,
+_viz._ Sir _Theodoret Mayrn_, Dr. _Chamberlain_, Mr. _Nich. Culpepper_,
+with the Instructions of the Queen of _Frances_ Midwife to her Daughter
+in 8[o]. Large. Illustrated with several Cuts of Brass.
+
+_Blagraves_ suppliment or enlargement to Mr. _Nich. Culpeppers_ English
+Physitian, containing a description of the form, place and time,
+Celestial Government of all such Plants as grow in _England_, and are
+omitted in his Book called the English Physitian, Printed in the same
+Volume, so as it may be bound with the English Physitian, in 8[o].
+Large.
+
+_De Succo pancreatico_, or a Physical and Anatomical Treatise of the
+nature and office of the Panecratick Juyce or Sweet-Bread in men,
+shewing its generation in the Body, what Diseases arise by its
+Visitation; together with the Causes and Cures of Agues and intermitting
+Fevers, hitherto so difficult and uncertain, with several other things
+worthy of Note. Written by that famous Physitian _D. Reg. de Graff_.
+Illustrated with divers Cuts in Brass; in 8[o]. Large.
+
+Great _Venus_ unmaskt, being a full discovery of the French Pox or
+Venereal Evil. By _Gidion Harvey_ M.D. in 8[o]. Large.
+
+The Anatomy of Consumptions, the Nature and Causes, Subject, Progress,
+Change, Signs, Prognostications, Preservations and several methods in
+Curing Consumptions, Coughs and Spitting of Blood; together with a
+Discourse of the Plague. By _Gidian Harvey_, in 8[o]. Large.
+
+Elenchus of Opinions concerning the Small Pox; by _Tobias Whitaker_
+Physitian to his Majesty; together with problemical questions concerning
+the Cure of the French Pox; in 12[o].
+
+_Praxis Catholica_, or the Country-mans universal Remedy, wherein is
+plainly set down the nature of all Diseases with their Remedies;
+in 8[o].
+
+The Queens Closet opened, incomparable secrets in Physick and
+Chyrurgery, Preserving, Conserving and Canding; which was presented unto
+the Queen by the most experienced persons of their times; in 12[o].
+Large.
+
+The Gentlemans Jockie and approved Farrier; instructing in the Nature,
+Causes, and Cures of all Diseases incident to Horses, with an exact
+method of Breeding, Buying, Dieting, and other ways of ordering all
+sorts of Horses; in 8[o]. Large.
+
+The Country mans Treasure, shewing the Nature, Cause and Cure of all
+Diseases incident to Cattel, _viz._ Oxen, Cows and Calves, Sheep, Hogs
+and Dogs, with proper means to prevent their common Diseases and
+Distempers being very useful receits, as they have been practised by the
+long experience of forty years; by _James Lambert_, in 8[o]. Large.
+
+Syncfoyle Improved, a discourse shewing the utility and benefit which
+_England_ hath and may receive by the Grass called Syncfoyle, and
+answering all objections urged against it; in 4[o].
+
+
+Pharamond that famed Romance, being the History of _France_, in twelve
+Parts; by the Author of _Cleopatra_ and _Cassandra_; _Folio_.
+
+_Parthenissa_ that famed Romance.
+
+A short History of the late English Rebellion; by _M. Needham_, in 4[o].
+
+The Ingenious Satyr against Hypocrites; in 4[o].
+
+Wits Interpreter, the English _Parnassus_, or a sure guide to those
+admirable accomplishments that compleat the English Gentry, in the most
+acceptable qualifications of Discourse or Writting; in which briefly the
+whole mystery of those pleasing Witchcrafts of Eloquence and Love are
+made easie, in divers tracts; in 8[o]. Large.
+
+Mysteries of Love and Eloquence, or the Art of Wooing and Complementing,
+as they are managed in the _Spring-Garden_, _Hide-Park_, and other
+places; in 8[o]. Large.
+
+The maiden-head lost by Moon-light, or the Adventure of the Meadow; by
+_Joseph Kepple_, in 4[o].
+
+_Vercingerixa_, a new Droll; composed on occasion of the pretended
+_German Princess_, in 4[o].
+
+_Meronides_, or _Virgils_ Traverstry, being a new Paraphrase upon the
+fifth and sixth Book of _Virgils Æneas_ in _Burlesque_ verse; by the
+Author of the Satyr against Hypocrites.
+
+The Poems of Sir _Austin Corkin_, together with his Plays; collected in
+one Volume, in 8[o].
+
+_Gerania_, a new Discovery of a little sort of People called _Pigmies_
+with a lively discription of their stature, habit manners, buildings,
+Knowledge and Government; by _Joshua Barns_, of _Emmanuel_ Colledge in
+_Cambridge_, in 8[o].
+
+The Woman is as good as the Man, or the equality of both Sexes Written
+originally in _French_, and translated in to English.
+
+The Memoirs of Madam _Mary Carlton_, commonly called the _German
+Princess_; being a Narrative of her Life and Death, interwoven with many
+strange and pleasant passages, from the time of her Birth to her
+Execution; in 8[o].
+
+_Cleaveland's_ Genuine Poems, Orations, Epistles, purged from many false
+and spurious ones which had usurped his name. To which is added many
+never before printed or published, according to the Author's own Copies;
+with a Narrative of his Life, in 8[o]. large.
+
+Newly Reprinted the exquisite Letters of _Mr. Robart Loveday_, the late
+admired Translater of the three first Volumes, of _Cleopatra_, published
+by his Brother _Mr. Anthony Loveday_, in 8[o]. large.
+
+_Troades_, a Translation out of _Seneca_; in 8[o].
+
+_Wallographea_, or the _Britain_ described, being a Relation of a
+pleasant Journey into _Wales_; wherein are set down several remarkable
+passages that occurred in the way thither; and also many choice
+observables, and notable commemorations concerning the state and
+condition, the nature and humour, Actions, Manners and Customs of that
+Country and People, in 8[o].
+
+Wit and Drollery, Jovial poems, corrected and amended with new
+Additions; in 8[o] large.
+
+_Adaga Scholica_, or a Collection of _Scotch Proverbs_ and _Proverbial
+phrases_, in 12[o]. very useful and delightful.
+
+A Treatise of Taxes and Contributions, shewing the Nature and Measures
+of Crown Lands, Assessments, Customs, Poll-monies, Lotteries,
+Benevolence, Penalty Monopolies, Offices, Tythes, Raising of Coines,
+Hearth-money, Excise, and with several intersperst Discourses and
+Digressions concerning Wars, the Church Universities, Rents, and
+Purchases, Usury and Exchange, Banks and Lumbards, Registers for
+Conveyances, Buyers, Insurances, Exportation of Money and Wool, Free
+Ports Coynes Housing Liberty of Conscience; by Sir _William Pette_
+Knight, in 4[o].
+
+_England_ described through the several Counties and Shires thereof,
+briefly handled; some things also premised to set forth the Glory of
+this Nation, by _Edward Leigh_, Esq;
+
+_Englands_ Worthies, Select Lives of the most eminent persons from
+_Constantine_ down to this present year 1684. by _William Winstandly_
+Gent. in 8[o] large.
+
+The Glories and Triumphs of his Majesty King _Charles_ the Second, being
+a Collection of all Letters, Speeches, and all other choice passages of
+State since his Majesties return from _Breda_, till after his
+Coronation, in 8[o] large.
+
+The _Portugal_ History, describing the said Country, with the Customs
+and Uses among them, in 8[o] large.
+
+A New Survey of the Turkish Government compleated, with divers Cuts,
+being an exact and absolute discovery of what is worthy of knowledge, or
+any way satisfactory to Curiosity in that mighty Nation, in 8[o] large.
+
+The Antiquity of _China_, or an Historical Essay, endeavouring a
+probability, that the Language of the Empire of _China_, is the
+primitive Language spoken through the whole world before the Confusion
+of _Babel_; wherein the Customs and Manners of _Chineans_ are presented,
+and Ancient and Modern Authors consulted with. Illustrated with a large
+Map of the Country, in 8[o] large.
+
+An Impartial Description of _Surynham_ upon the Continent of _Guiana_ in
+_America_; with a History of several strange Beasts, Birds, Fishes,
+Serpents, Insects and Customs of that Colony, in 4[o].
+
+_Ethecæ Christianæ_, or the School of Wisdom. It was dedicated to the
+Duke of _Monmouth_ in his younger years, in 12[o].
+
+The Life and Actions of the late renowned Prelate and Souldier
+_Christopher Bernard Van Gale_ Bishop of _Munster_, in 8[o].
+
+The Conveyancers Light, or the Compleat Clerk and Scriveners Guide,
+being an exact draught of all Precedents and Assurances now in use,
+likewise the Forms of all Bills, Answers and Pleadings in Chancery, as
+they were penned by divers Learned Judges, Eminent Lawyers, and great
+Conveyancers, both Ancient and Modern, in 4[o] large.
+
+The Privileges and Practices of Parliaments in _England_, Collected out
+of the Common Law of this Land, in 4[o].
+
+A Letter from _Oxford_ concerning the approaching Parliament then
+called, 1681. in vindication of the King, the Church, and Universities,
+4[o].
+
+_Brevia Parliamentaria Rediviva_, in 13 Sections; containing several
+Catalogues of the numbers and dates of all Bundles of Original Writs of
+Summons and Elections that are now in the Tower of _London_, in 4[o].
+
+The new World of Words, or a general English Dictionary, containing the
+proper signification and Etymologies of Words, derived from other
+Languages, _viz._ Hebrew, Arabick, Syriack, Greek, Latin, Italian,
+French, Spanish, British, Dutch, Saxon, useful for the advancement of
+our English Tongue; together with the definition of all those terms that
+conduce to the understanding of the Arts and Sciences, _viz._ Theology,
+Philosophy, Logick, Rhetorick, Grammar, Ethic, Law, Magick, Chyrurgery,
+Anatomy, Chymistry, Botanicks, Arithmetick, Geometry, Astronomy,
+Astrology, Physiognomy, Chyromancy, Navigation, Fortification, Dyaling;
+_cum multis aliis_, in fol.
+
+_Cocker's_ new Copy-Book, or _Englands_ Pen-man, being all the curious
+Hands engraved on 28 Brass plates, in folio.
+
+_Sir Robert Stapleton's_ Translation of Juvenals Satyr, with Annotations
+thereon, in folio.
+
+The Rudiments of the Latine Tongue, by a method of Vocabulary and
+Grammar; the former comprising the Primitives, whether Noun or Verb,
+ranked in their several Cases; the latter teaching the forms of
+Declension and Conjugation, with all possible plainness: To which is
+added the Hermonicon, _viz._ A Table of those Latin words, which their
+sound and signification being meerly resembled by, the English are the
+sooner learned thereby, for the use of Merchant Taylors School, in 8[o]
+large.
+
+_Indiculis Universalis_, or the whole Universe in Epitomie, wherein the
+names of almost all the works of Nature, of all Arts and Sciences, and
+their most necessary terms are in English, Latin and French methodically
+digested, in 8[o] large.
+
+_Farnaby's_ Notes on _Juvinal_ and _Persius_ in 12[o].
+
+_Clavis Grammatica_, or the ready way to the Latin Tongue, containing
+most plain demonstrations for the regular Translating of English into
+Latin, with instructions how to construe and parse Authors, fitted for
+such as would attain to the Latin Tongue, by _I. B._ Schoolmaster.
+
+The English Orator, or Rhetorical Descents by way of declamation upon
+some notable Themes, both Historical and Philosophical, in 8[o].
+
+
+ADVERTISEMENT.
+
+_There is sold by the said _Obadiah Blagrave_, a Water of such an
+excellent Nature and Operation for preservation of the Eyes, that the
+Eye being but washed therewith once or twice a day, it not only takes
+away all hot Rhumes and Inflamations, but also preserveth the Eye after
+a most wonderful manner; a Secret which was used by a most Learned
+Bishop: By the help of which Water he could read without the use of
+spectacles at 90 years of Age. A Bottle of which will cost but 1 s._
+
+
+FINIS.
+
+       *       *       *       *       *
+           *       *       *       *
+       *       *       *       *       *
+
+
+Errors and Inconsistencies Noted by Transcriber
+
+
+Unchanged Text
+
+  Many compound words occur in up to three forms: with hyphen; as two
+  separate words; and as a single unhyphenated word. Hyphens at line
+  break were retained unless the word was consistently hyphenless
+  elsewhere. Missing spaces between words were supplied when
+  unambiguous.
+
+Recurring Usages and Variant Spellings
+
+  beatten; Dear [for Deer]; galon; oatmel; somtimes
+    [These spellings are rare but each occurs at least once.]
+  Boyled
+    [The spelling with "y" occurs _only_ in the header for Section I.
+    Both "boil'd" and "boiled" are used in the body text.]
+  lay a lay of ...
+    [The word "layer" also occurs, but "lay" is more common.]
+  Olive, Oline
+    [The word "Olive"--the meat preparation, not the fruit--was written
+    "Oline" everywhere in the Index, and occasionally in the body text.
+    The unrelated "Olines" are birds.]
+  Rabit
+    [Note that the word is consistently spelled with one "b" _except_
+    in the Index.]
+  Snite
+    [Probably a variant of "Snipe", but in some books it is understood
+    as a different bird.]
+  roast, toast
+    [Both words can be applied to meats.]
+  give it a walm
+    [The word "walm" is always used in this construction. It appears to
+    mean "bring to a boil". Some occurrences of "warm" may be errors
+    for "walm".]
+
+Body Text
+
+  Pistaches, PineApple seed, or Almonds
+    [Capitalization unchanged; "white-Wine" is similar.]
+  currans, pers, oyl, and vinegar
+    [Element "pers" is at line-beginning; missing syllable may be
+    "pep-" or "ca-".]
+  mingle alltogether, then have slices of a leg of veal
+    [Elsewhere, text has "all together" or, rarely, "altogether".]
+  then afterwards dry them and them.
+    [Missing word could not be deduced.]
+  To make black Puddings an excellent way.
+    [Index reference has "Puddings white"; see recipe.]
+  giue the capon a full gorge thereof
+    [Archaic use of letter "u" unchanged.]
+  Wivos me quidos [see note on Index]
+
+Index
+
+  The order of entries in the Index was unchanged.
+
+  Eggs in the Spanish fashion, call'd, Wivos qme uidos
+    [The Index is clearly wrong, but the body text "me quidos" may also
+    be garbled. "Wivos" is "Huevos"; the rest could not be deduced.]
+  Puddings white  [see note on body text "black Puddings"]
+  Wheat leach of cream  [body text has "white"]
+
+
+Catchwords
+
+  In several places, text at the beginning of a page was corrected from
+  the catchword on the previous page:
+
+  Take a goose being roasted, and
+    ["take a goose"; catchword is capitalized "Take"]
+  take off the rind being finely kindled
+    ["be-//finely kindled"; catchword is "ing"]
+  Parsley and Onions minced together
+    ["min-//together"; catchword is "-ced"]
+  must not be so hot as to colour white paper
+    ["to//lour white paper"; catchword is "colour"]
+
+
+Typographical Errors
+
+  then lay your pinions on each side contrary  [you pinions]
+  9 Bolonia sausages, and anchoves  [an/Choves at line break]
+  Then have ten sweet breads, and ten pallets fried  [aud]
+  Then again have some boil'd Marrow and twelve  [boild'd]
+  Other Rice Puddings.  [Rich]
+  Other forcing of calves udder boiled and cold  [calves uddder]
+  _First, of raw Beef._  [Beeef]
+  then have boil'd carrots  [carrrots]
+  and being cold take off  ["b" printed upside-down]
+  lay on the kunckle of beef  [kunckle]
+  Thus also you may do hiefers' udders  [uddders]
+  Beef fried otherways, being roasted and cold.  [otheways]
+  To bake a Flank of Beef in a Collar.  [Lo bake]
+  toasts of houshold bread  [houshhold]
+    [the spelling "household" does not occur]
+  slice it in to thin slices  [slice is in to]
+    ["in to" is less common than "into", but does occur]
+  with grapes, or gooseberries or barberries  [barbeeries]
+  with nutmegs, pepper, and salt  [papper]
+  6. Chop't parsley, verjuyce, butter, sugar, and gravy.  [buttter]
+  beaten cinamon, sugar, and a whole clove or two  [aud a whole]
+  Cut a leg of veal into thin slices  [slies]
+  give it two or three warms on the fire  [two or the warms]
+  setting a dish under it to catch the gravy  [seetting]
+  a little beef-suet also minced  [litlte]
+  _To Make strong Wine Vinegar into Balls._  [stong]
+  Take crabs as soon as the kernels turn black  [Make crabs]
+  6. Core them and save the cores  [5. Core]
+  put it in a barrel with the quinces  [barrrel]
+  To make Pancakes.  [maka]
+  serve them with fine sugar.  [fina]
+    [These two errors are in the same recipe.]
+  Boil the rice tender in milk  [race]
+    [The word "race" occurs often, but only as a measure of ginger.]
+  yolks of eggs, rose-water, and sugar  [ann sugar]
+  5. Chine it as before with the bones in  [3. Chine]
+  (or not lard them)  [or uot]
+  the herbs, and spices, being mingled together
+    [text has "and spices,/ing mingled" at line break]
+  three of wine-vinegar, or verjuyce  [verjyce]
+  and some preserved barberries or cherries.  [chreries]
+  and a quarter of a pint of rose water  [a pine of]
+  bake it in a dish as other Florentines  [Floren-tines]
+    [mid-line hyphen probably inherited from an earlier edition with
+    different line breaks]
+  then fill your pie after this manner  [mnnner]
+  some barberries, some yolks of raw eggs  [yolks af]
+  Make the paste with a peck of flour  [hf flour]
+  four or five spoonfuls of fair water  [four our or five]
+  work up all cold together  [togther]
+  cut it into little square bits as big as a nutmeg  [litttle]
+  White-Pots, Fools, Wassels  [Wasssls]
+  Thus you may do wardens or pears  [thus yon]
+  turn it into colours, red, white, or yellow  [colous]
+  (and if you please, beat some musk and ambergriese in it)  [musst]
+    ["musk and ambergriese" occurs several times]
+  mix all these well together with a little cream  [litlle]
+  Take a quart of good thick sweet cream  ["T" printed upside down]
+  stir it and boil it thick  ["i" in first "it" printed upside down]
+  Boil a Capon in water and salt very tender  [Copon]
+  Take as much wine as water  [muck]
+  and wash them in warm water from the grounds  [aad]
+  take out the gall, then save the blood  [the save]
+  serve it on French bread in a fair scowr'd dish
+    [words "it" and "a" reversed]
+  To bake a Carp otherways to be eaten hot.  [to be heaten]
+  two or three anchoves being cleansed and minced  [beina cleansed]
+  alter the taste at your pleasure  [at you pleasure]
+  better paste than that which is made for pyes  ["that" for "than"]
+  Take as much water as will cover them  [ar much]
+  stew them together an hour on a soft fire  [au hour]
+  lay the meat on the sauce  [sance]
+  put into them hard eggs cut into rounds  [hards eggs]
+  boil the yolks in one bladder  [in on bladder]
+  drink of it every morning half a pint blood-warm  [mornig]
+  Excellent Ways for Feeding of Poultrey.  [Exce!lent]
+    [This line is printed in italics. The character is unambiguously
+    an exclamation mark, not a defective "l".]
+
+  [Index]
+  _Eggs fryed as round as a ball_  Ibid  [Iid]
+  O.  [N.]
+
+  [Advertising]
+  very fit for these present times  [persent]
+  containing several Catalogues  [Catalognes]
+
+
+Missing or Duplicated Words
+
+  let the other ends lie cut in the dish  [the the dish]
+  at the end of three days take the groats out  [the the end]
+  pour on the sauce with some slic't lemon  [the the sauce]
+  and half a dozen of slic't onions  [half a a dozen]
+  tie up the top of the pot  [the the top]
+  then take the tongue being ready boil'd  [being being]
+  as you do veal, (in page ___)
+    [page number and closing parenthesis missing; reference may be to
+    page 225 "_To bake a Loin, Breast, or Rack of Veal or Mutton._"]
+  then mince the brain and tongue with a little sage  [brain tongue]
+  either in slices or in the whole collar  [in in the whole]
+  and serve it up with scraped sugar  [serve it serve it]
+  half an ounce of ginger  [an an ounce]
+  or boil the cream with a stick of cinamon  [of of cinamon]
+  set it over the fire in clean scowred pan  [the the fire]
+  a quarter of a pound of good sweet butter  [of of good]
+  and pour the cream into it  [the the cream]
+  boil it to the thickness of an apple moise  [to to the]
+  and being cold take off the fat on the top  [take take off]
+  put the clearest to the herrings  [the the clearest]
+  alter the taste at your pleasure  [the the taste]
+  then set on the tops and scrape on sugar  [the the tops]
+  balls of parmisan, as big as a walnut  [as big a walnut]
+  [Index]
+  _Neats feet larded and roasted_  [page reference missing]
+  _Norfolk fool._  [page reference missing]
+    [These two entries are consecutive.]
+  [Advertising]
+  with the Subject of Dreams made plain  [of of Dreams]
+
+
+Longer Duplication, text as printed with line breaks as shown:
+
+    To make paste for the pie, take two quarts and a
+  pint of fine flour, four or five yolks of raw eggs, and half
+  a pound of fine flour, four or five yolks of raw eggs, and
+  half a pound of sweet butter,
+
+
+Punctuation
+
+  Errors in punctuation were silently corrected. In the Index, "Ibid"
+  was regularized to "Ibid."
+
+
+
+
+
+
+End of the Project Gutenberg EBook of The accomplisht cook, by Robert May
+
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@@ -0,0 +1,19314 @@
+The Project Gutenberg EBook of The accomplisht cook, by Robert May
+
+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 accomplisht cook
+       or, The art & mystery of cookery
+
+Author: Robert May
+
+Release Date: September 28, 2007 [EBook #22790]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE ACCOMPLISHT COOK ***
+
+
+
+
+Produced by Louise Hope, David Starner and the Online
+Distributed Proofreading Team at http://www.pgdp.net (This
+file made using scans of public domain works from Biblioteca
+de la Universitat de Barcelona.)
+
+
+
+
+
+  [Unless otherwise noted, spelling and punctuation are unchanged.
+  Errors are listed at the end of the text.]
+
+
+  THE
+  Accomplisht Cook,
+  OR THE
+  ART & MYSTERY
+  OF
+  COOKERY.
+
+  Wherein the whole ART is revealed in a
+  more easie and perfect Method,
+  than hath been publisht in any language.
+
+  Expert and ready Ways for the Dressing
+  of all Sorts of FLESH, FOWL, and FISH,
+  with variety of SAUCES proper for each of them;
+  and how to raise all manner of _Pastes_;
+  the best Directions for all sorts of _Kickshaws_,
+  also the _Terms_ of _CARVING_ and _SEWING_.
+
+  An exact account of all _Dishes_ for all _Seasons_
+  of the Year, with other _A-la-mode Curiosities_.
+
+  The Fifth Edition, with large Additions
+  throughout the whole work:
+  besides two hundred Figures of several Forms
+  for all manner of bak'd Meats,
+  (either Flesh, or Fish)
+  as, Pyes Tarts, Custards; Cheesecakes,
+  and Florentines, placed in Tables,
+  and directed to the Pages they appertain to.
+
+  Approved by the fifty five Years
+  Experience and Industry of _ROBERT MAY_;
+  in his Attendance on several Persons of great Honour.
+
+  _London_, Printed for _Obadiah Blagrave_
+  at the _Bear_ and _Star_
+  in St. _Pauls Church-Yard_, 1685.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  _CONTENTS_
+
+  [Added by transcriber using author's section headings.]
+
+    Directions for the order of carving Fowl.
+
+    Bills of Fare for every Season in the Year
+
+  SECTION I:
+    Perfect Directions for the A-la-mode Ways of dressing all manner
+    of Boyled Meats, with their several sauces, &c.
+
+      To make several sorts of Puddings.
+      Sheeps Haggas Puddings.
+      To make any kind of sausages.
+      To make all manner of Hashes.
+      Pottages.
+      Divers made Dishes or _Capilotado's_.
+
+  SECTION II:
+    An hundred and twelve excellent wayes for the dressing of Beef.
+
+  SECTION III:
+    The A-la-mode ways of dressing the Heads of any Beasts.
+
+  SECTION IV:
+    The rarest Ways of dressing of all manner of Roast Meats,
+    either of Flesh or Fowl, by Sea or land, with their Sauces
+    that properly belong to them.
+
+  SECTION V:
+    The best way of making all manner of Sallets.
+
+  SECTION VI:
+    To make all manner of Carbonadoes, either of Flesh or Fowl;
+    as also all manner of fried Meats of Flesh, Collops and Eggs,
+    with the most exquisite way of making Pancakes, Fritters,
+    and Tansies.
+
+  SECTION VII:
+    The most Excellent Ways of making All sorts of Puddings.
+
+  SECTION VIII:
+    The rarest Ways of making all manner of Souces and Jellies.
+
+  SECTION IX:
+    The best way of making all manner of baked Meats.
+
+  SECTION X:
+    To bake all manner of Curneld Fruits in Pyes, Tarts,
+    or made Dishes, raw or preserved, as Quinces, Warden,
+    Pears, Pippins, &c.
+
+  SECTION XI:
+    To make all manner of made Dishes, with or without Paste.
+
+  SECTION XII:
+    To make all manner of Creams, Sack-Possets, Sillabubs,
+    Blamangers, White-Pots, Fools, Wassels, &c.
+
+  SECTION XIII:
+    The First Section for dressing of Fish.
+    Shewing divers ways, and the most excellent, for Dressing
+    of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &c.
+
+  SECTION XIV:
+    The Second Section of Fish.
+    Shewing the most Excellent Ways of Dressing of Pikes.
+
+  SECTION XV:
+    The Third Section for dressing of Fish.
+    The most excellent ways of Dressing Salmon, Bace, or Mullet.
+
+  SECTION XVI:
+    The fourth Section for dressing of Fish.
+    Shewing the exactest ways of dressing Turbut, Plaice,
+    Flounders, and Lampry.
+
+  SECTION XVII:
+    The Fifth Section of Fish.
+    Shewing the best way to Dress Eels, Conger, Lump, and Soals.
+
+  SECTION XVIII:
+    The Sixth Section of Fish.
+    The A-la-mode ways of Dressing and Ordering of Sturgeon.
+
+  SECTION XIX:
+    The Seventh Section of Fish.
+    Shewing the exactest Ways of Dressing all manner of Shell-Fish.
+
+  SECTION XX:
+    To make all manner of Pottages for Fish-Days.
+
+  SECTION XXI:
+    The exactest Ways for the Dressing of Eggs.
+
+  SECTION XXII:
+    The best Ways for the Dressing of Artichocks.
+
+  SECTION XXIII:
+    Shewing the best way of making Diet for the Sick.
+
+  SECTION XXIV:
+    Excellent Ways for Feeding of Poultrey.
+
+  [Index] THE TABLE
+
+  [Publisher's Advertising]
+
+       *       *       *       *       *
+           *       *       *       *
+
+  _To the Right Honourable my _Lord Montague,_ My _Lord Lumley,_
+    and my _Lord Dormer;_ and to the Right worshipful Sir
+    _Kenelme Digby,_ so well known to this Nation for their
+    Admired Hospitalities._
+
+
+_Right Honourable, and Right Worshipful_,
+
+He is an Alien, a meer Stranger in _England_, that hath not been
+acquainted with your generous House-keepings; for my own part my
+more particular tyes of service to you my Honoured Lords, have built
+me up to the height of this Experience, for which this Book now at
+last dares appear to the World; those times which I tended upon your
+Honours were those Golden Days of Peace and Hospitality when you
+enjoyed your own, so as to entertain and releive others.
+
+Right Honourable, and Right Worshipful, I have not only been an
+eye-witness, but interested by my attendance; so as that I may
+justly acknowledge those Triumphs and magnificent Trophies of
+Cookery that have adorned your Tables; nor can I but confess to the
+world, except I should be Guilty of the highest Ingratitude, that
+the only structure of this my Art and knowledge, I owed to your
+costs, generous and inimitable Epences; thus not only I have derived
+my experience, but your Country hath reapt the Plenty of your
+Humanity and charitable Bounties.
+
+Right Honourable, and Right Worshipful, Hospitality which was once a
+Relique of the Gentry, and a known Cognizance to all ancient Houses,
+hath lost her Title through the unhappy and Cruel Disturbances of
+these Times, she is now reposing of her lately so alarmed Head on
+your beds of Honour: In the mean space that our English World may
+know the _Mecaena_'s and Patrons of this Generous Art, I have exposed
+this Volume to the Publick, under the Tuition of your Names; at
+whose Feet I prostrate these Endeavours, and shall for ever remain
+
+  _Your most humble devoted Servant._
+   _ROBERT MAY._
+
+  _From _Soleby_ in _Leicestershire_,
+    September 29. 1684._
+
+
+
+
+  _To the Master Cooks, and to such young Practitioners
+    of the Art of Cookery, to whom this Book may be useful._
+
+To you first, most worthy Artists, I acknowledg one of the chief
+Motives that made me to adventure this Volume to your Censures, hath
+been to testifie my gratitude to your experienced Society; nor could
+I omit to direct it to you, as it hath been my ambition, that you
+should be sensible of my Proficiency of Endeavours in this Art. To
+all honest well intending Men of our Profession, or others, this
+Book cannot but be acceptable, as it plainly and profitably
+discovers the _Mystery_ of the _whole Art_; for which, though I may
+be _envied by some that only value their private Interests above
+Posterity, and the publick good_, yet God and my own Conscience
+would not permit me _to bury these my Experiences with my Silver
+Hairs in the Grave_: and that more especially, as the advantages of
+my Education hath raised me above the _Ambitions_ of others, in the
+converse I have had with other _Nations_, who in this _Art_ fall
+short of what I _have known experimented by you my worthy Country
+men_. Howsoever, the _French by their Insinuations, not without
+enough of Ignorance_, have bewitcht some of the _Gallants of our
+Nation_ with Epigram Dishes, smoakt rather than drest, so strangely
+to captivate the _Gusto_, their _Mushroom'd Experiences_ for _Sauce_
+rather than _Diet_, for the generality howsoever called _A-la-mode_,
+not worthy of being taken notice on. As I live in _France_, and had
+the Language and have been an eye-witness of their _Cookeries_ as
+well, as a Peruser of their Manuscripts, and Printed _Authors_
+whatsoever I found good in them, I have inserted in this _Volume_.
+I do acknowledg my self not to be a little beholding to the
+_Italian_ and _Spanish_ Treatises; though without my fosterage, and
+bringing up under the _Generosities_ and _Bounties of my Noble
+Patrons and Masters_, I could never have arrived to this
+_Experience_. To be confined and limited to the narrowness of a
+Purse, is to want the _Materials_ from which the _Artist_ must gain
+his knowledge. Those _Honourable Persons_, _my Lord_ Lumley, and
+others, with whom I have spent a part of my time, were such whose
+generous cost never weighed the Expence, so that they might arrive
+to that right and high esteem they had of their _Gusto's_. Whosoever
+peruses this _Volume_ shall find it amply exemplified in _Dishes_ of
+such high prices, which only these _Noblesses Hospitalities_ did
+reach to: I should have sinned against their (to be perpetuated)
+Bounties, if I had not set down their several varieties, that the
+_Reader_ might be as well acquainted with what is extraordinary, as
+what is ordinary in this _Art_; as I am truly sensible, that some of
+those things that I have set down will amaze a not thorow-paced
+_Reader_ in the _Art of Cookery_, as they are Delicates, never till
+this time made known to the World.
+
+_Fellow Cooks_, that I might give a testimony to my _Countrey_ of
+the _laudableness of our Profession_, that I might encourage young
+Undertakers to make a Progress in the _Practice of this Art_, I have
+laid open these Experiences, as I was most unwilling to hide my
+Talent, but have ever endeavoured to do good to others;
+I acknowledge that there hath already been _several Books publisht_,
+and amongst the rest some out of the _French_, for ought I could
+perceive to very little purpose, _empty and unprofitable Treatises_,
+of as little use as some _Niggards Kitchens_, which the _Reader_ in
+respect of the confusion of the Method, or barrenness of those
+_Authors_ experience, hath rather been puzled then profited by; as
+those already extant Authors have trac't but one common beaten Road,
+repeating for the main what others have in the same homely manner
+done before them: It hath been my task to denote some _new Faculty
+or Science_, that others have not yet discovered; this the _Reader_
+will quickly discern by those _new Terms of Art_ which he shall meet
+withal throughout this _whole Volume_. Some things I have inserted
+of _Carving and Sewing_ that I might demonstrate the whole Art. In
+the contrivance of these my labours, I have so managed them for the
+general good, that those whose Purses cannot reach to the cost of
+rich Dishes, I have descended to their meaner Expences, that they
+may give, though upon a sudden Treatment, to their Kindred, Friends,
+Allies and Acquaintance, a handsome and relishing entertainment in
+all seasons of the year, though at some distance from Towns or
+Villages. Nor have my serious considerations been wanting amongst
+direction for Diet how to order what belongs to the sick, as well as
+to those that are in health; and withal my care hath been such, that
+in this Book as in a Closet, is contained all such Secrets as relate
+to _Preserving_, _Conserving_, _Candying_, _Distilling_, and such
+rare varieties as they are most concern'd in the _best husbandring
+and huswifering_ of them. Nor is there any Book except that of the
+_Queens Closet_, which was so _enricht with Receipts_ presented to
+her _Majesty_, as yet that I ever saw in any _Language_, that ever
+contained so many _profitable Experiences, as in this Volume_: in
+all which the _Reader_ shall find most of the _Compositions_, and
+mixtures easie to be prepared, most pleasing to the Palate, and not
+too chargeable to the Purse; since you are at liberty to employ as
+much or as little therein as you please.
+
+In this Edition I have enlarged the whole Work; and there is added
+two hundred several Figures of all sorts of Pies, Tarts, Custards,
+Cheesecakes, &c. more than was in the former: You will find them in
+Tables directed to the _Folio_ they have relation to; there being
+such variety of Forms, the Artists may use which of them they
+please.
+
+It is impossible for any _Author_ to please all People, no more than
+the best Cook can fancy their Palats whose Mouths are always out of
+taste. As for those who make it their business to hide their Candle
+under a Bushel, to do only good to themselves, and not to others,
+such as will curse me for revealing the Secrets of this Art, I value
+the discharge of my own Conscience, in doing Good, above all their
+malice; protesting to the whole world, that I have not _concealed
+any material Secret_ of above my _fifty and five years Experience_;
+my Father _being a Cook_ under whom in my Child-hood I was bred up
+in this Art.
+
+To conclude, the diligent Peruser of this _Volume_ gains that in a
+small time (as to the _Theory_) which an _Apprenticeship_ with some
+_Masters_ could never have taught them. I have no more to do, but to
+desire of God a blessing upon these my Endeavours; and remain.
+
+  _Yours in the most ingenious
+    ways of Friendship_,
+      ROBERT MAY.
+
+  Sholeby in Leicestershire,
+    _Sept. 30. 1664_.
+
+
+
+
+  _A short Narrative of some Passages of the Authors Life._
+
+
+For the better knowledge of the worth of this Book, though it be not
+usual, the _Author_ being living, it will not be amiss to acquaint
+the _Reader_ with a breif account of some passages of his Life, as
+also the eminent Persons (renowned for their House-keeping) whom he
+hath served through the whole series of his Life; for as the growth
+of Children argue the strength of the Parents, so doth the judgment
+and abilities of the Artist conduce to the making and goodness of
+the Work: now that such great knowledge in this commendable Art was
+not gained but by long experience, practise, and converse with the
+most able men in their times, the _Reader_ in this breif Narrative
+may be informed by what steps and degrees he ascended to the same.
+
+He was born in the year of our Lord 1588. His Father being one of
+the ablest _Cooks_ in his time, and his first Tutor in the knowledge
+and practice of Cookery; under whom having attained to some
+perfection in this Art, the old Lady _Dormer_ sent him over into
+_France_, where he continued five years, being in the Family of a
+noble Peer, and first President of _Paris_; where he gained not only
+the _French_ Tongue but also bettered his Knowledge in his
+_Cookery_, and returning again into _England_, was bound an
+Apprentice in _London_ to Mr. _Arthur Hollinsworth_ in _Newgate
+Market_, one of the ablest Work-men in _London_, Cook to the
+_Grocers Hall and Star Chamber_. His Apprentiship being out, the
+Lady _Dormer_ sent for him to be her Cook under Father (who then
+served that Honourable Lady) where were four Cooks more, such Noble
+Houses were then kept, the glory of that, and the shame of this
+present Age; then were those Golden Days wherein were practised the
+_Triumphs and Trophies of Cookery_; then was Hospitality esteemed,
+Neighbourhood preserved, the Poor cherished, and God honoured; then
+was Religion less talkt on, and more practised; then was Atheism &
+Schism less in fashion: then did men strive to be good, rather then
+to seem so. Here he continued till the Lady _Dormer_ died, and then
+went again to _London_, and served the Lord _Castlehaven_, after
+that the Lord _Lumley_, that great lover and knower of Art, who
+wanted no knowledge in the discerning this mystery; next the Lord
+_Montague_ in _Sussex_; and at the beginning of these wars, the
+Countess of _Kent_, then Mr. _Nevel_ of _Crissen Temple_ in _Essex_,
+whose Ancestors the _Smiths_ (of whom he is descended) were the
+greatest maintainers of Hospitality in all those parts; nor doth the
+present M. _Nevel_ degenerate from their laudable examples. Divers
+other Persons of like esteem and quality hath he served; as the Lord
+_Rivers_, Mr. _John Ashburnam_ of the Bed-Chambers, Dr. _Steed_ in
+_Kent_, Sir _Thomas Stiles_ of _Drury Lane_ in _London_, Sir
+_Marmaduke Constable_ in _York-shire_, Sir _Charles Lucas_; and
+lastly the Right Honourable the Lady _Englefield_, where he now
+liveth.
+
+Thus have I given you a breif account of his Life, I shall next tell
+you in what high esteem this noble Art was with the Ancient Romans:
+_Plutarch_ reports, that _Lucullus_ his ordinary diet was fine
+dainty dishes, with works of pastry, banketting dishes, and fruit
+curiously wrought and prepared; that, his Table might be furnished
+with choice of varieties, (as the noble Lord _Lumley_ did) that he
+kept and nourished all manner of Fowl all the year long. To this
+purpose he telleth us a story how _Pompey_ being sick, the
+Physitians willed him to eat a Thrush, and it being said there was
+none to be had; because it was then Summer; it was answered they
+might have them at _Lucullus_'s house who kept both Thrushes and all
+manner of Fowl, all the year long. This _Lucullus_ was for his
+Hospitality so esteemed in _Rome_, that there was no talk, but of
+his Noble House-keeping. The said _Plutarch_ reports how _Cicero_
+and _Pompey_ inviting themselves to sup with him, they would not let
+him speak with his men to provide any thing more then ordinary; but
+he telling them he would sup in _Apollo_, (a Chamber so named, and
+every Chamber proportioned their expences) he by this wile beguil'd
+them, and a supper was made ready estimated at fifty thousand pence,
+every _Roman_ penny being seven pence half penny _English_ money;
+a vast sum for that Age, before the _Indies_ had overflowed
+_Europe_. But I have too far digressed from the Author of whom I
+might speak much more as in relation to his Person and abilities,
+but who will cry out the Sun shines? this already said is enough to
+satisfie any but the malicious, who are the greatest enemies to all
+honest endeavours. _Homer_ had his _Zoilus_, and _Virgil_ his
+_Bavius_; the best Wits have had their detractors, and the greatest
+Artists have been maligned; the best on't is, such Works as these
+outlive their _Authors_ with an honurable respect of Posterity,
+whilst envious Criticks never survive their own happiness, their
+Lives going out like the snuff of a Candle.
+
+  _W. W._
+
+
+
+
+  _Triumphs and Trophies in Cookery, to be used at Festival Times,
+    as _Twelfth-day_, &c._
+
+
+Make the likeness of a Ship in Paste-board, with Flags and
+Streamers, the Guns belonging to it of Kickses, bind them about with
+packthread, and cover them with close paste proportionable to the
+fashion of a Cannon with Carriages, lay them in places convenient as
+you see them in Ships of war, with such holes and trains of powder
+that they may all take Fire; Place your Ship firm in the great
+Charger; then make a salt round about it, and stick therein
+egg-shells full of sweet water, you may by a great Pin take all the
+meat out of the egg by blowing, and then fill it up with the
+rose-water, then in another Charger have the proportion of a Stag
+made of course paste, with a broad Arrow in the side of him, and his
+body filled up with claret-wine; in another Charger at the end of
+the Stag have the proportion of a Castle with Battlements,
+Portcullices, Gates and Draw-Bridges made of Past-board, the Guns
+and Kickses, and covered with course paste as the former; place it
+at a distance from the ship to fire at each other. The Stag being
+placed betwixt them with egg shells full of sweet water (as before)
+placed in salt. At each side of the Charger wherein is the Stag,
+place a Pye made of course paste, in one of which let there be some
+live Frogs, in each other some live Birds; make these Pyes of course
+Paste filled with bran, and yellowed over with saffron or the yolks
+of eggs, guild them over in spots, as also the Stag, the Ship, and
+Castle; bake them, and place them with guilt bay-leaves on turrets
+and tunnels of the Castle and Pyes; being baked, make a hole in the
+bottom of your pyes, take out the bran, put in your Frogs, and
+Birds, and close up the holes with the same course paste, then cut
+the Lids neatly up; To be taken off the Tunnels; being all placed in
+order upon the Table, before you fire the trains of powder, order it
+so that some of the Ladies may be perswaded to pluck the Arrow out
+of the Stag, then will the Claret-wine follow, as blood that runneth
+out of a wound. This being done with admiration to the beholders,
+after some short pause, fire the train of the Castle, that the
+pieces all of one side may go off, then fire the Trains, of one side
+of the Ship as in a battel; next turn the Chargers; and by degrees
+fire the trains of each other side as before. This done to sweeten
+the stink of powder, let the Ladies take the egg-shells full of
+sweet waters and throw them at each other. All dangers being
+seemingly over, by this time you may suppose they will desire to see
+what is in the pyes; where lifting first the lid off one pye, out
+skip some Frogs, which make the Ladies to skip and shreek; next
+after the other pye, whence come out the Birds, who by a natural
+instinct flying in the light, will put out the Candles; so that what
+with the flying Birds and skipping Frogs, the one above, the other
+beneath, will cause much delight and pleasure to the whole company:
+at length the Candles are lighted, and a banquet brought in, the
+Musick sounds, and every one with much delight and content rehearses
+their actions in the former passages. These were formerly the
+delight of the Nobility, before good House-keeping had left
+_England_, and the Sword really acted that which was only
+counterfeited in such honest and laudable Exercises as these.
+
+
+
+
+[Decoration]
+
+  _On the Unparalell'd Piece of _Mr. May_ His Cookery._
+
+
+  See here a work set forth of such perfection,
+  Will praise it self, and doth not beg protection
+  From flatter'd greatness. Industry and pains
+  For gen'ral good, his aim, his Countrey gains;
+  Which ought respect him. A good _English_ Cook,
+  Excellent Modish Monsieurs, and that Book
+  Call'd _Perfect Cook_, _Merete's_ Pastery
+  Translated, looks like old hang'd Tapistry,
+  The wrong side outwards: so Monsieur adieu,
+  I'm for our Native _Mays_ Works rare and new,
+  Who with Antique could have prepar'd and drest
+  The Nations _quondam_ grand Imperial Feast,
+  Which that thrice Crown'd Third _Edward_ did ordain
+  For his high Order, and their Noble Train,
+  Whereon St. _George_ his famous Day was seen,
+  A Court on Earth that did all Courts out-shine.
+    And how all Rarities and Cates might be
+  Order'd for a Renown'd Solemnity,
+  Learn of this Cook, who with judgment, and reason,
+  Teacheth for every Time, each thing its true Season;
+  Making his Compounds with such harmony,
+  Taste shall not charge with superiority
+  Of Pepper, Salt, or Spice, by the best Pallat,
+  Or any one Herb in his broths or Sallat.
+  Where Temperance and Discretion guides his deeds;
+  _Satis_ his Motto, where nothing exceeds.
+  Or ought to wast, for there's good Husbandry
+  To be observ'd, as Art in Cookery.
+  Which of the Mathematicks doth pertake,
+  Geometry proportions when they bake.
+  Who can in paste erect (of finest flour)
+  A compleat Fort, a Castle, or a Tower.
+  A City Custard doth so subtly wind,
+  That should Truth seek, she'd scarce all corners find;
+  Platform of Sconces, that might Souldiers teach,
+  To fortifie by works as well as Preach.
+  I'le say no more; for as I am a sinner,
+  I've wrought my self a stomach to a dinner.
+  Inviting Poets not to tantalize,
+  But feast, (not surfeit) here their Fantasies.
+
+  _James Parry._
+
+
+  _To the Reader of (my very loving Friend) Mr. _Robert May_
+    his incomparable Book of Cookery._
+
+  See here's a Book set forth with such things in't,
+  As former Ages never saw in Print;
+  Something I'de write in praise on't, but the Pen,
+  Of Famous _Cleaveland_, or renowned _Ben_,
+  If unintomb'd might give this Book its due,
+  By their high strains, and keep it always new.
+  But I whose ruder Stile could never clime,
+  Or step beyond a home-bred Country Rhime,
+  Must not attempt it: only this I'le say,
+  _Cato_'s _Res Rustica_'s far short of _May_.
+  Here's taught to keep all sorts of flesh in date,
+  All sorts of Fish, if you will marinate;
+  To candy, to preserve, to souce, to pickle,
+  To make rare Sauces, both to please, and tickle
+  The pretty Ladies palats with delight;
+  Both how to glut, and gain an Appetite.
+  The Fritter, Pancake, Mushroom; with all these,
+  The curious Caudle made of Ambergriese.
+  He is so universal, he'l not miss,
+  The Pudding, nor Bolonian Sausages.
+  Italian, Spaniard, French, he all out-goes,
+  Refines their Kickshaws, and their Olio's,
+  The rarest use of Sweet-meats, Spicery,
+  And all things else belong to Cookery:
+  Not only this, but to give all content,
+  Here's all the Forms of every Implement
+  To work or carve with, so he makes the able
+  To deck the Dresser, and adorn the Table.
+  What dish goes first of every kind of Meat,
+  And so ye're welcom, pray fall too, and eat.
+  _Reader_, read on, for I have done; farewell,
+  The Book's so good, it cannot chuse but sell.
+
+  _Thy well-wishing Friend_,
+
+    John Town.
+
+
+
+
+[Decoration]
+
+  _The most Exact, or A-la-mode Ways of Carving and Sewing._
+
+
+  _Terms of Carving._
+
+Break that deer, leach that brawn, rear that goose, lift that swan,
+sauce that capon, spoil that hen, frust that chicken, unbrace that
+mallard, unlace that coney, dismember that hern, display that crane,
+disfigure that peacock, unjoynt that bittern, untach that curlew,
+allay that pheasant, wing that partridge, wing that quail, mince
+that plover, thigh that pidgeon, border that pasty, thigh that
+woodcock; thigh all manner of small birds.
+
+Timber the fire, tire that egg, chine that salmon, string that
+lamprey, splat that pike, souce that plaice, sauce that tench, splay
+that bream, side that haddock, tusk that barbel, culpon that trout,
+fin that chivin, transon that eel, tranch that sturgeon, undertranch
+that porpus, tame that crab, barb that lobster.
+
+
+  _Service._
+
+First, set forth mustard and brawn, pottage, beef, mutton, stewed
+pheasant, swan, capon, pig, venison, hake, custard, leach, lombard,
+blanchmanger, and jelly; for standard, venison, roast kid, fawn, and
+coney, bustard, stork, crane, peacock with his tail, hern-shaw,
+bittern, woodcock, partridge, plovers, rabbits, great birds, larks,
+doucers, pampuff, white leach, amber-jelly, cream of almonds,
+curlew, brew, snite, quail, sparrow, martinet, pearch in jelly,
+petty pervis, quince baked, leach, dewgard, fruter fage, blandrells
+or pippins with caraways in comfits, wafers, and Ipocras.
+
+
+  _Sauce for all manner of Fowls._
+
+Mustard is good with brawn, Beef, Chine of Bacon, and Mutton,
+Verjuyce good to boil'd Chickens and Capons; Swan with Chaldrons,
+Ribs of Beef with Garlick, mustard, pepper, verjuyce, ginger; sauce
+of lamb, pig and fawn, mustard, and sugar; to pheasant, partridge,
+and coney, sauce gamelin; to hern-shaw, egrypt, plover, and crane,
+brew, and curlew, salt, and sugar, and water of Camot, bustard,
+shovilland, and bittern, sauce gamelin; woodcock, lapwhing, lark,
+quail, martinet, venison and snite with white salt; sparrows and
+thrushes with salt, and cinamon. Thus with all meats sauce shall
+have the operation.
+
+
+
+
+  Directions for the order of carving Fowl.
+
+
+  _Lift that Swan._
+
+The manner of cutting up a Swan must be to slit her right down in
+the middle of the breast, and so clean thorow the back from the neck
+to the rump, so part her in two halves cleanly and handsomly, that
+you break not nor tear the meat, lay the two halves in a fair
+charger with the slit sides downwards, throw salt about it, and let
+it again on the Table. Let your sauce be chaldron for a Swan, and
+serve it in saucers.
+
+
+  _Rear the Goose._
+
+You must break a goose contrary to the former way. Take a goose
+being roasted, and take off both his legs fair like a shoulder of
+Lamb, take him quite from the body then cut off the belly piece
+round close to the lower end of the breast: lace her down with your
+knife clean through the breast on each side your thumbs bredth for
+the bone in the middle of the breast; then take off the pinion of
+each side, and the flesh which you first lac't with your knife,
+raise it up clear from the bone, and take it from the carcase with
+the pinion; then cut up the bone which lieth before in the breast
+(which is commonly call'd the merry thought) the skin and the flesh
+being upon it; then cut from the brest-bone, another slice of flesh
+clean thorow, & take it clean from the bone, turn your carcase, and
+cut it asunder the back-bone above the loin-bones: then take the
+rump-end of the back-bone, and lay it in a fair dish with the
+skinny-side upwards, lay at the fore-end of that the merry-thought
+with the skin side upward, and before that the apron of the goose;
+then lay your pinions on each side contrary, set your legs on each
+side contrary behind them, that the bone end of the legs may stand
+up cross in the middle of the dish, & the wing pinions on the
+outside of them; put under the wing pinions on each side the long
+slices of flesh which you cut from the breast bone, and let the ends
+meet under the leg bones, let the other ends lie cut in the dish
+betwixt the leg and the pinion; then pour your sauce into the dish
+under your meat, throw on salt, and set it on the table.
+
+
+  _To cut up a Turkey or Bustard._
+
+Raise up the leg very fair, and open the joynt with the point of
+your knife, but take not off the leg; then lace down the breast with
+your knife on both sides, & open the breast pinion with the knife,
+but take not the pinion off; then raise up the merry-thought betwixt
+the breast bone, and the top of the merry-thought, lace down the
+flesh on both sides of the breast-bone, and raise up the flesh
+called the brawn, turn it outward upon both sides, but break it not,
+nor cut it not off; then cut off the wing pinion at the joynt next
+to the body, and stick on each side the pinion in the place where ye
+turned out the brawn, but cut off the sharp end of the Pinion, take
+the middle piece, and that will just fit the place.
+
+You may cut up a capon or pheasant the same way, but of your capon
+cut not off the pinion, but in the place where you put the pinion of
+the turkey, you must put the gizard of your capon on each side half.
+
+
+  _Dismember that Hern._
+
+Take off both the legs, and lace it down to the breast with your
+knife on both sides, raise up the flesh, and take it clean off with
+the pinion; then stick the head in the breast, set the pinion on the
+contrary side of the carcase, and the leg on the other side, so that
+the bones ends may meet cross over the carcase, and the other wings
+cross over upon the top of the carcase.
+
+
+  _Unbrace that Mallard._
+
+Raise up the pinion and the leg, but take them not off, raise the
+merry-thought from the breast, and lace it down on each side of the
+breast with your knife, bending to and fro like ways.
+
+
+  _Unlace that Coney._
+
+Turn the back downwards, & cut the belly flaps clean off from the
+kidney, but take heed you cut not the kidney nor the flesh, then put
+in the point of your knife between the kidneys, and loosen the flesh
+from each side the bone then turn up the back of the rabbit, and cut
+it cross between the wings, and lace it down close by the bone with
+your knife on both sides, then open the flesh of the rabbit from the
+bone, with the point of your knife against the kidney, and pull the
+leg open softly with your hand, but pluck it not off, then thrust in
+your knife betwixt the ribs and the kidney, slit it out, and lay the
+legs close together.
+
+
+  _Sauce that Capon._
+
+Lift up the right leg and wing, and so array forth, and lay him in
+the platter as he should fly, and so serve him. Know that capons or
+chickens be arrayed after one sauce; the chickens shall be sauced
+with green sauce or veriuyce.
+
+
+  _Allay that Pheasant._
+
+Take a pheasant, raise his legs and wings as it were a hen and no
+sauce but only salt.
+
+
+  _Wing that Partridg._
+
+Raise his legs, and his wing as a hen, if you mince him sauce him
+with wine, powder of ginger, and salt, and set him upon a chafing
+dish of coals to warm and serve.
+
+
+  _Wing that Quail._
+
+Take a quail and raise his legs and his wings as an hen, and no
+sauce but salt.
+
+
+  _Display that Crane._
+
+Unfold his Legs, and cut off his wings by the joynts, then take up
+his wings and his legs, and sauce them with powder of ginger,
+mustard, vinegar, and salt.
+
+
+  _Dismember that Hern._
+
+Raise his legs and his wings as a crane, and sauce him with vinegar,
+mustard, powder of ginger and salt.
+
+
+  _Unjoynt that Bittern._
+
+Raise his legs & wings as a heron & no sauce but salt.
+
+
+  _Break that Egript._
+
+Take an egript, and raise his legs and his wings as a heron, and no
+sauce but salt.
+
+
+  _Untach that Curlew._
+
+Raise his legs and wings as a hen, & no sauce but salt.
+
+
+  _Untach that brew._
+
+Raise his legs and his wings in the same manner, and no sauce but
+only salt.
+
+
+  _Unlace that Coney._
+
+Lay him on the back, and cut away the vents, then raise the wings
+and the sides, and lay bulk, chine, and sides together, sauce them
+with vinegar and powder of ginger.
+
+
+  _Break that Sarcel._
+
+Take a sarcel or teal, and raise his wings and his legs, and no
+sauce but only salt.
+
+
+  _Mince that Plover._
+
+Raise his leg and wings as a hen, and no sauce but only salt.
+
+
+  _A Snite._
+
+Raise his legs, wings and his shoulders as a plover, and no sauce
+but salt.
+
+
+  _Thigh that Woodcock._
+
+Raise his legs as a hen, and dight his brain.
+
+
+
+
+  _The Sewing of Fish._
+
+
+  _The First Course._
+
+To go to the sewing of Fish, Musculade, Minews in few of porpos or
+of salmon, bak'd herring with sugar, green fish pike, lamprey,
+salent, porpos roasted, bak'd gurnet and baked lamprey.
+
+
+  _The Second Course._
+
+Jelly white and red, dates in confect, conger, salmon, birt, dorey,
+turbut holibut for standard, bace, trout, mullet, chevin, soles,
+lamprey roast, and tench in jelly.
+
+
+  _The Third Course._
+
+Fresh sturgeon, bream, pearch in jelly, a jole of salmon sturgeon,
+welks, apples and pears roasted; with sugar candy, figs of molisk,
+raisins, dates, capt with minced ginger, wafers, and Ipocras.
+
+
+  _The Carving of Fish._
+
+The carver of fish must see to peason and furmety, the tail and the
+liver; you must look if there be a salt porpos or sole, turrentine,
+and do after the form of venison; _baked herring_, lay it whole on
+the trencher, then white herring in a dish, open it by the back,
+pick out the bones and the row, and see there be mustard. Of salt
+fish, green-fish, salt salmon, and conger, pare away the skin; salt
+fish, stock fish, marling, mackrel, and hake with butter, and take
+away the bones & skins; _A Pike_, lay the womb upon a trencher, with
+pike sauce enough, _A salt Lamprey_, gobbin it in seven or eight
+pieces, and so present it, _A Plaice_, put out the water, then cross
+him with your knife, and cast on salt, wine, or ale. _Bace_,
+_Gurnet_, _Rochet_, _Bream_, _Chevin_, _Mullet_, _Roch_, _Pearch_,
+_Sole_, _Mackrel_, _Whiting_, _Haddock_, and _Codling_, raise them
+by the back, pick out the bones, and cleanse the rest in the belly.
+_Carp Bream_, _Sole_, and _Trout_, back and belly together.
+_Salmon_, _Conger_, _Sturgeon_, _Turbut_, _Thornback_, _Houndfish_,
+and _Holibut_, cut them in the dishes; the _Porpos_ about, _Tench_
+in his sauce; cut two _Eels_, and _Lampreys_ roast, pull off the
+skin, and pick out the bones, put thereto vinegar, and powder.
+A _Crab_, break him asunder, in a dish make the shell clean, & put
+in the stuff again, temper it with vinegar, and powder them, cover
+it with bread and heat it; a _Crevis_ dight him thus, part him
+asunder, slit the belly, and take out the fish, pare away the red
+skin, mince it thin, put vinegar in the dish, and set it on the
+Table without heating. _A Jole of Sturgeon_, cut it into thin
+morsels, and lay it round about the dish, _Fresh Lamprey bak'd_,
+open the pasty, then take white bread, and cut it thin, lay it in a
+dish, & with a spoon take out Galentine, & lay it upon the bread
+with red wine and powder of Cinamon; then cut a gobbin of Lamprey,
+mince it thin, and lay it in the Gallentine, and set it on the fire
+to heat. _Fresh herring_, with salt and wine, _Shrimps_ well
+pickled, _Flounders_, _Gudgeons_, _Minews_, and Muskles, Eels, and
+Lampreys, Sprats is good in few, musculade in worts, oysters in few,
+oysters in gravy, minews in porpus, salmon in jelly white and red,
+cream of almonds, dates in comfits, pears and quinces in sirrup,
+with parsley roots, mortus of hound fish raise standing.
+
+
+  _Sauces for Fish._
+
+Mustard is good for salt herring, salt fish, salt conger, salmon,
+sparling, salt eel and ling; vinegar is good with salt porpus,
+turrentine, salt sturgeon, salt thirlepole, and salt whale, lamprey
+with gallentine; verjuyce to roach, dace, bream, mullet, flounders,
+salt crab and chevin with powder of cinamon and ginger; green sauce
+is good with green fish and hollibut, cottel, and fresh turbut; put
+not your green sauce away for it is good with mustard.
+
+
+
+
+  _Bills of _FARE_ for every Season in the Year; also how to set
+    forth the _MEAT_ in order for that Service, as it was used
+    before Hospitality left this Nation._
+
+
+  _A Bill of Fare for _All-Saints-Day_, being _Novemb. 1_._
+
+      Oysters.
+  1   A Collar of brawn and mustard.
+  2   A Capon in stewed broth with marrow-bones.
+  3   A Goose in stoffado, or two Ducks.
+  4   A grand Sallet.
+  5   A Shoulder of Mutton with oysters.
+  6   A bisk dish baked.
+  7   A roast chine of beef.
+  8   Minced pies or chewits of capon, tongue, or of veal.
+  9   A chine of Pork.
+  10  A pasty of venison.
+  11  A swan, or 2 geese roast.
+  12  A loyn of veal.
+  13  A French Pie of divers compounds.
+  14  A roast turkey.
+  15  A pig roast.
+  16  A farc't dish baked.
+  17  Two brangeese roasted, one larded.
+  18  Souc't Veal.
+  19  Two Capons roasted, one larded.
+  20  A double bordered Custard.
+
+
+  _A Second Course for the same Mess._
+
+      Oranges and lemons.
+  1   A souc't pig.
+  2   A young lamb or kid roast.
+  3   Two Shovelers.
+  4   Two Herns, one larded.
+  5   A Potatoe-Pye.
+  6   A duck and mallard, one larded.
+  7   A souc't Turbut.
+  8   A couple of pheasants, one larded.
+  9   Marinated Carp, or Pike, or Bream.
+  10  Three brace of partridg, three larded.
+  11  Made Dish of Spinage cream baked.
+  12  A roll of beef.
+  13  Two teels roasted, one larded.
+  14  A cold goose pie.
+  15  A souc't mullet and bace.
+  16  A quince pye.
+  17  Four curlews, 2 larded.
+  18  A dried neats tongue.
+  19  A dish of anchoves.
+  20  A jole of Sturgeon.
+      Jellies and Tarts Royal, and Ginger bread, and other Fruits.
+
+
+  _A Bill of Fare for Christmas Day, and how to set the Meat
+    in order._
+
+      Oysters.
+  1   A collar of brawn.
+  2   Stewed Broth of Mutton marrow bones.
+  3   A grand Sallet.
+  4   A pottage of caponets.
+  5   A breast of veal in stoffado.
+  6   A boil'd partridge.
+  7   A chine of beef, or surloin roast.
+  8   Minced pies.
+  9   A Jegote of mutton with anchove sauce.
+  10  A made dish of sweet-bread.
+  11  A swan roast.
+  12  A pasty of venison.
+  13  A kid with a pudding in his belly.
+  14  A steak pie.
+  15  A hanch of venison roasted.
+  16  A turkey roast and stuck with cloves.
+  17  A made dish of chickens in puff paste.
+  18  Two bran geese roasted, one larded.
+  19  Two large capons, one larded.
+  20  A Custard.
+
+
+  _The second course for the same Mess._
+
+      Oranges and Lemons.
+  1   A young lamb or kid.
+  2   Two couple of rabbits, two larded.
+  3   A pig souc't with tongues.
+  4   Three ducks, one larded.
+  5   Three pheasants, 1 larded
+  6   A Swan Pye.
+  7   Three brace of partridge, three larded.
+  8   Made dish in puff paste.
+  9   Bolonia sausages, and anchoves, mushrooms, and Cavieate,
+        and pickled oysters in a dish.
+  10  Six teels, three larded.
+  11  A Gammon of Westphalia Bacon.
+  12  Ten plovers, five larded.
+  13  A quince pye, or warden pie.
+  14  Six woodcocks, 3 larded.
+  15  A standing Tart in puff-paste, preserved fruits, Pippins,
+        _&c._
+  16  A dish of Larks.
+  17  Six dried neats tongues.
+  18  Sturgeon.
+  19  Powdered Geese.
+      Jellies.
+
+
+  _A Bill of Fare for _new-years Day_._
+
+      Oysters.
+  1   Brawn and Mustard.
+  2   Two boil'd Capons in stewed Broth, or white Broth.
+  3   Two Turkies in stoffado.
+  4   A Hash of twelve Partridges, or a shoulder of mutton.
+  5   Two bran Geese boil'd.
+  6   A farc't boil'd meat with snites or ducks.
+  7   A marrow pudding bak't
+  8   A surloin of roast beef.
+  9   Minced pies, ten in a dish, or what number you please
+  10  A Loin of Veal.
+  11  A pasty of Venison.
+  12  A Pig roast.
+  13  Two geese roast.
+  14  Two capons, one larded.
+  15  Custards.
+
+
+  _A second Course for the same Mess._
+
+      Oranges and Lemons.
+  1   A side of Lamb
+  2   A souc't Pig.
+  3   Two couple of rabbits, two larded.
+  4   A duck and mallard, one larded.
+  5   Six teels, three larded.
+  6   A made dish, or Batalia-Pye.
+  7   Six woodcocks, 3 larded.
+  8   A warden pie, or a dish of quails.
+  9   Dried Neats tongues.
+  10  Six tame Pigeons, three larded.
+  11  A souc't Capon.
+  12  Pickled mushrooms, pickled Oysters, and Anchoves in a dish.
+  13  Twelve snites, six larded
+  14  Orangado Pye, or a Tart Royal of dried and wet suckets.
+  15  Sturgeon.
+  16  Turkey or goose pye.
+      Jelly of five or six sorts, Lay Tarts of divers colours and
+        ginger-bread, and other Sweet-meats.
+
+
+  _A Bill of Fare for _February_._
+
+  1   Eggs and Collops.
+  2   Brawn and Mustard.
+  3   A hash of Rabbits four.
+  4   A grand Fricase.
+  5   A grand Sallet.
+  6   A Chine of roast Pork.
+
+
+  _A second Course._
+
+  1   A whole Lamb roast.
+  2   Three Widgeons.
+  3   A Pippin Pye.
+  4   A Jole of Sturgeon.
+  5   A Bacon Tart.
+  6   A cold Turkey Pye.
+      Jellies and Ginger-bread, and Tarts Royal.
+
+
+  _A Bill of fare for _March_._
+
+      Oysters.
+  1   Brawn and Mustard.
+  2   A fresh Neats Tongue and Udder in stoffado.
+  3   Three Ducks in stoffado.
+  4   A roast Loin of Pork.
+  5   A pasty of Venison.
+  6   A Steak Pye.
+
+
+  _A second Course._
+
+  1   A side of Lamb.
+  2   Six Teels, three larded.
+  3   A Lamb-stone Pye.
+  4   200 of Asparagus.
+  5   A Warden-Pye.
+  6   Marinate Flounders.
+      Jellies and Ginger-bread, and Tarts Royal.
+
+
+  _A Bill of fare for _April_._
+
+      Oysters.
+  1   A Bisk.
+  2   Cold Lamb.
+  3   A haunch of venison roast.
+  4   Four Goslings.
+  5   A Turkey Chicken.
+  6   Custards of Almonds.
+
+
+  _A second Course._
+
+  1   Lamb, a side in joynts.
+  2   Turtle Doves eight.
+  3   Cold Neats-tongue pye.
+  4   8 Pidgeons, four larded.
+  5   Lobsters.
+  6   A Collar of Beef.
+      Tansies.
+
+
+  _A Bill of Fare for _May_._
+
+  1   Scotch Pottage or Skink.
+  2   Scotch collops of mutton
+  3   A Loin of Veal.
+  4   An oline, or a Pallat pye.
+  5   Three Capons, 1 larded.
+  6   Custards.
+
+
+  _A Second Course._
+
+  1   Lamb.
+  2   A Tart Royal, or Quince Pye
+  3   A Gammon of Bacon Pie.
+  4   A Jole of Sturgeon.
+  5   Artichock Pie hot.
+  6   Bolonia Sausage.
+      Tansies.
+
+
+  _A bill of Fare for _June_._
+
+  1   A shoulder of mutton hasht
+  2   A Chine of Beef.
+  3   Pasty of Venison, a cold Hash.
+  4   A Leg of Mutton roast.
+  5   Four Turkey Chickens.
+  6   A Steak Pye.
+
+
+  _A Second Course._
+
+  1   Jane or Kid.
+  2   Rabbits.
+  3   Shovelers.
+  4   Sweet-bread Pye.
+  5   Olines, or pewit.
+  6   Pigeons.
+
+
+  _A bill of Fare for _July_._
+
+      Muskmelons.
+  1   Pottage of Capon.
+  2   Boil'd Pigeons.
+  3   A hash of Caponets.
+  4   A Grand Sallet.
+  5   A Fawn.
+  6   A Custard.
+
+
+  _A Second Course._
+
+  1   Pease, of French Beans.
+  2   Gulls four, two larded.
+  3   Pewits eight, four larded.
+  4   A quodling Tart green.
+  5   Portugal eggs, two sorts.
+  6   Buttered Brawn.
+      Selsey Cockles broil'd.
+
+
+  _A Bill of Fare for _August_._
+
+      Muskmelons.
+  1   Scotch collops of Veal.
+  2   Boil'd Breast of Mutton.
+  3   A Fricase of Pigeons.
+  4   A stewed Calves head.
+  5   Four Goslings.
+  6   Four Caponets.
+
+
+  _A Second Course._
+
+  1   Dotterel twelve, six larded
+  2   Tarts Royal of Fruit.
+  3   Wheat-ears.
+  4   A Pye of Heath-Pouts.
+  5   Marinate Smelts.
+  6   Gammon of Bacon.
+      Selsey Cockles.
+
+
+  _A Bill of Fare for _September_._
+
+      Oysters.
+  1   An Olio.
+  2   A Breast of Veal in stoffado.
+  3   twelve Partridg hashed.
+  4   A Grand Sallet.
+  5   Chaldron Pye.
+  6   Custard.
+
+
+  _A second Course._
+
+  1   Rabbits
+  2   Two herns, one larded.
+  3   Florentine of tongues.
+  4   8 Pigeons roast, 4 larded.
+  5   Pheasant pouts, 2 larded.
+  6   A cold hare pye.
+      Selsey cockles broil'd after.
+
+
+  _A bill of Fare for _October_._
+
+      Oysters.
+  1   Boil'd Ducks.
+  2   A hash of a loin of veal.
+  3   Roast Veal.
+  4   Two bran-geese roasted.
+  5   Tart Royal.
+  6   Custard.
+
+
+  _A second Course._
+
+  1   Pheasant, pouts, pigeons.
+  2   Knots twelve.
+  3   Twelve quails, six larded.
+  4   Potato pye.
+  5   Sparrows roast.
+  6   Turbut.
+      Selsey Cockles.
+
+
+  _A bill of Fare formerly used in Fasting days, and in _Lent_._
+
+  _The first Course._
+
+       Oysters if in season.
+  1    Butter and eggs.
+  2    Barley pottage, or Rice pottage.
+  3    Stewed Oysters.
+  4    Buttered eggs on toasts.
+  5    Spinage Sallet boil'd.
+  6    Boil'd Rochet or gurnet.
+  7    A jole of Ling.
+  8    Stewed Carp.
+  9    Oyster Chewits.
+  10   Boil'd Pike.
+  11   Roast Eels.
+  12   Haddocks, fresh Cod, or Whitings.
+  13   Eel or Carp Pye.
+  14   Made dish of spinage.
+  15   Salt Eels.
+  16   Souc't Turbut.
+
+
+  _A second Course._
+
+  1   Fried Soals.
+  2   Stewed oysters in scollop shells.
+  3   Fried Smelts.
+  4   Congers head broil'd.
+  5   Baked dish of Potatoes, or Oyster pye.
+  6   A spitchcock of Eels.
+  7   Quince pie or tarts royal.
+  8   Buttered Crabs.
+  9   Fried Flounders.
+  10  Jole of fresh Salmon.
+  11  Fried Turbut.
+  12  Cold Salmon pye.
+  13  Fried skirrets.
+  14  Souc't Conger.
+  15  Lobsters.
+  16  Sturgeon.
+
+
+
+
+  [Decoration]
+
+  THE
+
+  ACCOMPLISHT COOK,
+
+  OR,
+
+  The whole Art and Mystery of
+  COOKERY, fitted for all
+  Degrees and Qualities.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION I.
+
+  _Perfect Directions for the A-la-mode Ways of dressing all manner
+    of Boyled Meats, with their several sauces_, &c.
+
+
+  _To make an Olio Podrida._
+
+Take a Pipkin or Pot of some three Gallons, fill it with fair water,
+and set it over a Fire of Charcoals, and put in first your hardest
+meats, a rump of Beef, _Bolonia_ sausages, neats tongues two dry,
+and two green, boiled and larded, about two hours after the Pot is
+boil'd and scummed: but put in more presently after your Beef is
+scum'd, Mutton, Venison, Pork, Bacon, all the aforesaid in Gubbins,
+as big as a Ducks Egg, in equal pieces; put in also Carrots,
+Turnips, Onions, Cabbidge, in good big pieces, as big as your meat,
+a faggot of sweet herbs, well bound up, and some whole Spinage,
+Sorrel, Burrage, Endive, Marigolds, and other good Pot-Herbs a
+little chopped; and sometimes _French_ Barley, or Lupins green or
+dry.
+
+Then a little before you dish out your Olio; put to your pot,
+Cloves, Mace, Saffron, _&c._
+
+Then next have divers Fowls; as first
+
+  _A Goose, or Turkey, two Capons, two Ducks, two Pheasants,
+  two Widgeons, four Partridges, four stock Doves, four Teals,
+  eight Snites, twenty four Quails, forty eight Larks._
+
+Boil these foresaid Fowls in water and salt in a pan, pipkin, or
+pot, _&c._
+
+Then have _Bread_, _Marrow_, _Bottoms of Artichocks_, _Yolks of hard
+Eggs_, _Large Mace_, _Chesnuts boil'd and blancht_, _two
+Colliflowers_, _Saffron_.
+
+And stew these in a pipkin together, being ready clenged with some
+good sweet butter, a little white wine and strong broth.
+
+Some other times for variety you may use Beets, Potato's, Skirrets,
+Pistaches, PineApple seed, or Almonds, Poungarnet, and Lemons.
+
+Now to dish your Olio, dish first your Beef, Veal or Pork; then your
+Venison, and Mutton, Tongues, Sausage, and Roots over all.
+
+Then next your largest Fowl, Land-Fowl, or Sea-Fowl, as first,
+a Goose, or Turkey, two Capons, two Pheasants, four Ducks, four
+Widgeons, four Stock-Doves, four Partridges, eight Teals, twelve
+Snites, twenty four Quailes, forty eight Larks, _&c._
+
+Then broth it, and put on your pipkin of Colliflowers Artichocks,
+Chesnuts, some sweet-breads fried, Yolks of hard Eggs, then Marrow
+boil'd in strong broth or water, large Mace, Saffron, Pistaches, and
+all the aforesaid things being finely stewed up, and some red Beets
+over all, slic't Lemons, and Lemon peels whole, and run it over with
+beaten butter.
+
+
+  _Marrow Pies._
+
+For the garnish of the dish, make marrow pies made like round
+Chewets but not so high altogether, then have sweet-breads of veal
+cut like small dice, some pistaches, and Marrow, some Potato's, or
+Artichocks cut like Sweetbreads: as also some enterlarded Bacon;
+Yolks of hard Eggs, Nutmeg, Salt, Goosberries, Grapes, or
+Barberries, and some minced Veal in the bottom of the Pie minced
+with some Bacon or Beef-suit, Sparagus and Chesnuts, with a little
+musk; close them up, and bast them with saffron water, bake them,
+and liquor it with beaten butter, and set them about the dish side
+or brims, with some bottoms of Artichocks, and yolks of hard Eggs,
+Lemons in quarters, Poungarnets and red Beets boil'd, and carved.
+
+
+  _Other Marrow Pies._
+
+Otherways for variety, you may make other Marrow Pies of minced Veal
+and Beef-suit, seasoned with Pepper, Salt, Nutmegs and boiled
+Sparagus, cut half an inch long, yolks of hard Eggs cut in quarters,
+and mingled with the meat and marrow: fill your Pies, bake them not
+too hard, musk them, _&c._
+
+
+  _Other Marrow Pies._
+
+Otherways, Marrow Pies of bottoms of little Artichocks, Suckers,
+yolks of hard eggs, Chesnuts, Marrow, and interlarded Bacon cut like
+dice, some Veal sweet-breads cut also, or Lamb-stones, Potato's, or
+Skirrets, and Sparagus, or none; season them lightly with Nutmeg,
+Pepper and Salt, close your Pies, and bake them.
+
+
+  __Olio_, Marrow Pies._
+
+  _Butter three pound, Flower one quart, Lamb-Stones three pair,
+  Sweet-Breads six, Marrow-bones eight, large Mace, Cock-stones
+  twenty, interlarded Bacon one pound, knots of Eggs twelve,
+  Artichocks twelve, Sparagus one hundred, Cocks-Combs twenty,
+  Pistaches one pound, Nutmegs, Pepper, and Salt._
+
+Season the aforesaid lightly, and lay them in the Pie upon some
+minced veal or mutton, your interlarded Bacon in thin slices of half
+an inch long, mingled among the rest, fill the Pie, and put in some
+Grapes, and slic't Lemon, Barberries or Goosberries.
+
+  1. Pies of Marrow.
+
+  _Flower, Sweet bread, Marrow, Artichocks, Pistaches, Nutmegs,
+  Eggs, Bacon, Veal, Suit, Sparagus, Chesnuts; Musk, Saffron,
+  Butter._
+
+  2. Marrow Pies.
+
+  _Flower, Butter, Veal, Suet, Pepper, Salt, Nutmeg, Sparagus, Eggs,
+  Grapes, Marrow, Saffron._
+
+3. Marrow Pies.
+
+  _Flower, Butter, Eggs, Artichocks, Sweet-bread, Lamb-stones,
+  Potato's, Nutmegs, Pepper, Salt, Skirrets, Grapes, Bacon._
+
+
+To the garnish of an extraordinary Olio: as followeth.
+
+  _Two Collers of Pigbrawn, two Marrow Pies, twelve roste Turtle
+  Doves in a Pie, four Pies, eighteen Quails in a Pie, four Pies,
+  two Sallets, two Jelleys of two colours, two forc't meats,
+  two Tarts._
+
+Thus for an extraordinary Olio, or Olio Royal.
+
+
+  _To make a Bisk divers ways._
+
+Take a wrack of Mutton, and a Knuckle of Veal, put them a boiling in
+a Pipkin of a Gallon, with some fair water, and when it boils, scum
+it, and put to it some salt, two or three blades of large Mace, and
+a Clove or two; boil it to three pints, and strain the meat, save
+the broth for your use and take off the fat clean.
+
+Then boil twelve Pigeon-Peepers, and eight Chicken Peepers, in a
+Pipkin with fair water, salt, and a piece of interlarded Bacon, scum
+them clean, and boil them fine, white and quick.
+
+Then have a rost Capon minced, and put to it some Gravy, Nutmegs,
+and Salt, and stew it together; then put to it the juyce of two or
+three Oranges, and beaten Butter, _&c._
+
+Then have ten sweet breads, and ten pallets fried, and the same
+number of lips and noses being first tender boil'd and blanched, cut
+them like lard, and fry them, put away the butter, and put to them
+gravy, a little anchove, nutmeg, and a little garlick, or none, the
+juyce of two or three Oranges, and Marrow fried in Butter with
+Sage-leaves, and some beaten Butter.
+
+Then again have some boil'd Marrow and twelve Artichocks, Suckers,
+and Peeches finely boil'd and put into beaten Butter, some Pistaches
+boiled also in some wine and Gravy, eight Sheeps tongues larded and
+boiled, and one hundred Sparagus boiled, and put into beaten Butter,
+or Skirrets.
+
+Then have Lemons carved, and some cut like little dice.
+
+Again fry some Spinage and Parsley, _&c._
+
+These forefaid materials being ready, have some _French_ bread in
+the bottom of your dish.
+
+Then dish on it your Chickens, and Pidgeons, broth it; next your
+Quaile, then Sweet breads, then your Pullets, then your Artichocks
+or Sparagus, and Pistaches, then your Lemon, Poungarnet, or Grapes,
+Spinage, and fryed Marrow; and if yellow Saffron or fried Sage, then
+round the center of your boiled meat put your minced Capon, then run
+all over with beaten butter, &c.
+
+  1. For variety, Clary fryed with yolks of Eggs.
+
+  2. Knots of Eggs.
+
+  3. Cocks Stones.
+
+  4. Cocks Combs.
+
+  5. If white, strained Almonds, with some of the broth.
+
+  6. Goosberries or Barberries.
+
+  7. Minced meat in Balls.
+
+  8. If green, Juyce of Spinage stamped with manchet, and strained
+  with some of the broth, and give it a warm.
+
+  9. Garnish with boiled Spinage.
+
+  10. If yellow, yolks of hard Eggs strained with some Broth and
+  Saffron.
+
+And many other varieties.
+
+
+  _A Bisk otherways._
+
+Take a Leg of Beef, cut it into two peices, and boil it in a gallon
+or five quarts of water, scum it, and about half an hour after put
+in a knuckle of Veal, and scum it also, boil it from five quarts to
+two quarts or less; and being three quarters boil'd, put in some
+Salt, and some Cloves, and Mace, being through boil'd, strain it
+from the meat, and keep the broth for your use in a pipkin.
+
+Then have eight Marrow bones clean scraped from the flesh, and
+finely cracked over the middle, boil in water and salt three of
+them, and the other leave for garnish, to be boil'd in strong broth;
+and laid on the top of the Bisk when it is dished.
+
+Again boil your Fowl in water and Salt, Teals, Partridges, Pidgeons,
+Plovers, Quails, Larks.
+
+Then have a Joint of Mutton made into balls with sweet Herbs, Salt,
+Nutmeggs, grated Bread, Eggs, Suit, a Clove or two of Garlick, and
+Pistaches, boil'd in Broth, with some interlarded Bacon, Sheeps
+tongues, larded and stewed, as also some Artichocks, Marrow,
+Pistaches, Sweet-Breads and Lambs-stones in strong broth, and Mace a
+Clove or two, some white-wine and strained almonds, or with the yolk
+of an Egg, Verjuyce, beaten butter, and slic't Lemon, or Grapes
+whole.
+
+Then have fryed Clary, and fryed Pistaches in Yolks of Eggs.
+
+Then Carved Lemons over all.
+
+
+  _To make another curious boil'd meat, much like a Bisk._
+
+Take a Rack of Mutton, cut it in four peices, and boil it in three
+quarts of fair Water in a Pipkin, with a faggot of sweet Herbs very
+hard and close bound up from end to end, scum your broth and put in
+some salt: Then about half an hour after put in thre chickens finely
+scalded and trust, three Patridges boiled in water, the blood being
+well soaked out of them, and put to them also three or four blades
+of large Mace.
+
+Then have all manner of sweet herbs, as Parsley, Time, Savory,
+Marjorim, Sorrel, Sage; these being finely picked, bruise them with
+the back of a ladle, and a little before you dish up your boil'd
+meat, put them to your broth, and give them a walm or two.
+
+Again, for the top of your boil'd meat or garnish, have a pound of
+interlarded Bacon in thin slices, put them in a pipkin with six
+marrow-bones, and twelve bottoms of yong Artichocks, and some six
+sweet-breads of veal, strong broth, Mace, Nutmeg, some Goosberries
+or Barberries, some Butter and Pistaches.
+
+These things aforesaid being ready, and dinner called for, take a
+fine clean scoured dish and garnish it with Pistaches and
+Artichocks, carved Lemon, Grapes, and large Mace.
+
+Then have sippets finely carved, and some slices of _French_ bread
+in the bottom of the dish, dish three pieces of Mutton, and one in
+the middle, and between the mutton three Chickens, and up in the
+middle, the Partridge, and pour on the broth with your herbs, then
+put on your pipkin over all, of Marrow, Artichocks, and the other
+materials, then Carved Lemon, Barberries and beaten Butter over all,
+your carved sippets round the dish.
+
+
+  _Another made Dish in the French Fashion, called an
+    _Entre de Table_, Entrance to the Table._
+
+Take the bottoms of boil'd Artichocks, the yolks of hard Eggs, yong
+Chicken-peepers, or Pidgeon-peepers, finely trust, Sweetbreads of
+Veal, Lamb-stones, blanched, and put them in a Pipkin, with
+Cockstones, and combs, and knots of Eggs; then put to them some
+strong broth, white-wine, large Mace, Nutmeg, Pepper, Butter, Salt,
+and Marrow, and stew them softly together.
+
+Then have Goosberries or Grapes perboil'd, or Barberries, and put to
+them some beaten Butter; and Potato's, Skirrets or Sparagus boil'd,
+and put in beaten butter, and some boil'd Pistaches.
+
+These being finely stewed, dish your fowls on fine carved sippets,
+and pour on your Sweet-Breads, Artichocks, and Sparagus on them,
+Grapes, and slic't Lemon, and run all over with beaten butter, _&c._
+
+Somtimes for variety, you may put some boil'd Cabbidge, Lettice,
+Colliflowers, Balls of minced meat, or Sausages without skins, fryed
+Almonds, Calves Udder.
+
+
+  _Another French boil'd meat of Pine-molet._
+
+Take a manchet of _French_ bread of a day old, chip it and cut a
+round hole in the top, save the peice whole, and take out the crumb,
+then make a composition of a boild or a rost Capon, minced and
+stampt with Almond past, muskefied bisket bread, yolks of hard Eggs,
+and some sweet Herbs chopped fine, some yolks of raw Eggs and
+Saffron, Cinamon, Nutmeg, Currans, Sugar, Salt, Marrow and
+Pistaches; fill the Loaf, and stop the hole with the piece, and boil
+it in a clean cloth in a pipkin, or bake it in an oven.
+
+Then have some forc't Chickens flead, save the skin, wings, legs,
+and neck whole, and mince the meat, two Pigeons also forc't, two
+Chickens, two boned of each, and filled with some minced veal or
+mutton, with some interlarded Bacon, or Beef-suet, and season it
+with Cloves, Mace, Pepper, Salt, and some grated parmison or none,
+grated bread, sweet Herbs chopped small, yolks of Eggs, and Grapes,
+fill the skins, and stitch up the back of the skin, then put them in
+a deep dish, with some Sugar, strong broth, Artichocks, Marrow,
+Saffron, Sparrows, or Quails, and some boiled Sparagus.
+
+For the garnish of the aforesaid dish, rost Turneps and rost Onions,
+Grapes, Cordons, and Mace.
+
+Dish the forced loaf in the midst of the dish, the Chickens, and
+Pigeons round about it, and the Quails or small birds over all, with
+marrow, Cordons, Artichoks or Sparagus, Pine apple-seed, or
+Pistaches, Grapes, and Sweet-breads, and broth it on sippets.
+
+
+  _To boil a Chine of Veal, whole, or in peices._
+
+Boil it in water, salt, or in strong broth with a faggot of sweet
+Herbs, Capers, Mace, Salt, and interlarded Bacon in thin slices, and
+some Oyster liquor.
+
+Your Chines being finely boiled, have some stewed Oysters by
+themselves with some Mace and fine onions whole, some vinegar,
+butter, and pepper _&c._
+
+Then have Cucumbers boiled by themselves in water and salt, or
+pickled Cucumbers boiled in water, and put in beaten Butter, and
+Cabbidge-lettice, boiled also in fair water, and put in beaten
+Butter.
+
+Then dish your Chines on sippits, broth them, and put on your stewed
+Oysters, Cucumbers, Lettice, and parboil'd Grapes, Boclites, or
+slic't lemon, and run it over with beaten Butter.
+
+
+  _Chines of Veal otherways, whole, or in pieces._
+
+Stew them, being first almost rosted, put them into a deep Dish,
+with some Gravy, some strong broth, white Wine, Mace, Nutmeg, and
+some Oyster Liquor, two or three slices of lemon and salt, and being
+finely stewed serve them on sippits, with that broth and slic't
+Lemon, Goosberries, and beaten Butter, boil'd Marrow, fried Spinage,
+_&c._ For variety Capers, or Sampier.
+
+
+  _Chines of Veal boiled with fruit, whole._
+
+Put it in a stewing pan or deep dish, with some strong Broth, large
+Mace, a little White Wine, and when it boils scum it, then put some
+dates to, being half boil'd and Salt, some white Endive, Sugar, and
+Marrow.
+
+Then boil some fruit by it self, your meat and broth being finely
+boil'd, Prunes and Raisons of the Sun, strain some six yolks of
+Eggs, with a little Cream, and put it in your broth, then dish it on
+sippets, your Chine, and garnish your dish with Fruit, Mace, Dates
+Sugar, slic't Lemon, and Barberries, _&c._
+
+
+  _Chines of Veal otherways._
+
+Stew the whole with some strong broth, White-wine, and Caper-Liquor,
+slices of interlarded Bacon, Gravy, Cloves, Mace, whole Pepper,
+Sausages of minced Meat, without skins, or little Balls, some
+Marrow, Salt, and some sweet Herbs picked of all sorts, and bruised
+with the back of a Ladle; put them to your broth, a quarter of an
+hour before you dish your Chines, and give them a warm, and dish up
+your Chine on _French_ Bread, or sippits, broth it, and run it over
+with beaten butter, Grapes or slic't Lemon, _&c._
+
+
+  _Chines of Mutton boil'd whole, or Loins, or any Joint whole._
+
+Boil it in a long stewing-pan or deep dish with fair water as much
+as will cover it, and when it boils cover it, being scumm'd first,
+and put to it some Salt, White-wine, and some Carrots cut like dice;
+your broth being half boil'd, strain it, blow off the fat, and wash
+away the dregs from your Mutton, wash also your pipkin, or stewing
+pan, and put in again your broth, with some Capers, and large Mace:
+stew your broth and materials together softly, and lay your Mutton
+by in some warm broth or dish, then put in also some sweet Herbs,
+chopped with Onions, boil'd among your broth.
+
+Then have Colliflowers ready boil'd in water and salt, and put in
+beaten butter, with some boil'd marrow, then the Mutton and Broth
+being ready, dissolve two or three yolks of Eggs with White-Wine,
+Verjuyce or Sack; give it a walm, and dish up your meat on sippets
+finely carved, or _French_ bread in slices, and broth it; then lay
+on your Colliflowers, Marrow, Carrots, and Gooseberries, Barberries
+or Grapes, and run it over with beaten Butter.
+
+Sometimes for variety, according to the seasons, you may use
+Turnips, Parsnips, Artichocks, Sparagus, Hopbuds or Colliflowers,
+boild in water and salt, and put in beaten Butter, Cabbidge sprouts,
+or Cabbidge, Lettice, and Chesnuts.
+
+And for the thickning of this broth sometimes, take strained
+Almonds, with strong broth, and Saffron, or none.
+
+Other-while grated bread, Yolks of hard Eggs, and Verjuyce, _&c._
+
+
+  _To boil a Chine, Rack, or Loin, of Mutton, otherways,
+    whole, or in pieces._
+
+Boil it in a stewing-pan or deep dish, with fair water as much as
+will cover it, and when it boils scum it, and put to it some salt;
+then being half boil'd, take up the meat, strain the broth, and blow
+off the fat, wash the stewing-pan and meat, then put in again the
+crag end of the Mutton, to make the broth good, and put to it some
+Mace.
+
+Then a little before you take up your mutton, a handful of picked
+Parsley, chopped small, put it in the broth, with some whole
+marigold flowers, and your whole chine of mutton give a walm or two,
+then dish it up on sippets and broth it. Then have Raisins of the
+Sun and Currans boiled tender, lay on it, and garnish your Dish with
+Prunes, Marigold-flowers, Mace, Lemons, and Barberries, _&c._
+
+Otherways without Fruit, boil it with Capers; and all manner of
+sweet herbs stripped, some Spinage, and Parsley bruised with the
+back of a Ladle, Mace, and Salt, _&c._
+
+
+  _To boil a Chine of Mutton, whole or in peices,
+    or any other Joint._
+
+Boil it in a fair glazed pipkin, being well scummed, put in a faggot
+of sweet herbs, as Time, Parsly, Sweet Marjoram, bound hard and
+stripped with your Knife, and put some Carrots cut like small dice,
+or cut like Lard, some Raisins, Prunes, Marigold-flowers, and salt,
+and being finely boiled down, serve it on sippits, garnish your dish
+with Raisins, Mace, Prunes, Marigold-flowers, Carrots, Lemons,
+boil'd Marrow, _&c._
+
+Sometimes for change leave out Carrots and Fruit.
+
+Use all as beforesaid, and add white Endive, Capers, Samphire, run
+it over with beaten Butter and Lemons.
+
+
+  _Barley Broth._
+
+  _Chine of Mutton or Veal in Barley Broth, Rack, or any Joynt._
+
+Take a Chine or Knuckle, and joynt it, put it in a Pipkin with some
+strong broth, and when it boils, scum it, and put in some French
+Barley, being first boiled in two or three waters, with some large
+Mace, and a faggot of sweet herbs bound up, and close hard tied,
+some Raisins, Damask Prunes, and Currans, or no Prunes, and
+Marigold-flowers; boil it to an indifferent thickness, and serve it
+on sippets.
+
+
+  _Barley Broth otherwise._
+
+Boil the Barley first in two waters, and then put it to a Knuckle of
+Veal, and to the Broth, Salt, Raisins, sweet Herbs a faggot, large
+Mace, and the quantity of a fine Manchet slic't together.
+
+
+  _Otherwise._
+
+Otherways without Fruit: put some good Mutton-gravy, Saffron, and
+sometimes Raisins only.
+
+
+  _Chine or any Joint._
+
+Otherways stew them with strong broth and White-Wine, put it in a
+Pipkin to them, scum it, and put to it some Oyster-Liquor, Salt,
+whole peper, and a bundle of sweet herbs well bound up, some Mace,
+two or three great Onions, some interlarded Bacon cut like dice, and
+Chesnuts, or blanched Almonds and Capers.
+
+Then stew your Oysters by themselves with Mace, Butter, Time and two
+or three great Onions; sometimes Grapes.
+
+Garnish your dish with Lemon-Peel, Oysters, Mace, Capers, and
+Chesnuts, _&c._
+
+
+  _Stewed Broth._
+
+To make stewd Broth, the Meat most proper for it is.
+
+  _A Leg of Beef, Marrow-Bones, Capon, or a Loin or Rack of Mutton
+    or a knuckle of Veal._
+
+Take a Knuckle of Veal, a Joynt of Mutton, two Marrow bones,
+a Capon, boil them in fresh water, and scum them; then put in a
+bundle of sweet herbs well bound up or none, large Mace, whole
+Cinamon, and Ginger bruised, and put in a littlerag, the spice being
+a little bruised also. Then beat some Oatmeale, strain it, and put
+it to your broth, then have boil'd Prunes and Currans strained also
+and put it to your broth, with some whole raisons and currans; and
+boil not your fruit too much: then about half an hour before you
+dish your meat, put in a pint of Claret Wine and Sugar, then dish up
+your meat on fine sippits, and broth it.
+
+Garnish your dish with Lemons, Prunes, Mace, Raisins, Currans, and
+Sugar.
+
+You may add to the former Broth, Fennel-roots and Parsley roots tied
+up in a bundle.
+
+
+  _Stewed Broth new Fashion._
+
+Otherways for change; take two Joints of Mutton, Rack and Loin,
+being half boiled and scummed, take up the Mutton, and wash away the
+dregs from it, strain the broth, and blow away the fat, then put to
+the broth in a pipkin a bundle of sweet Herbs bound up hard, and
+some Mace, and boil in it also a pound of Raisins of the Sun being
+strained, a pound of Prunes whole, with Cloves, Pepper, Saffron,
+Salt, Claret, and Sugar: stew all well together, a little before you
+dish out your broth, put in your meat again, give it a warm, and
+serve it on fine carved sippits.
+
+
+  _To stew a Loin or Rack of Mutton, or any Joint otherways._
+
+I.
+
+Chop a Loin into steaks, lay it in a deep dish or stewing pan, and
+put to it half a pint of Claret or White-Wine, as much water, some
+Salt and pepper, three or four whole Onions, a faggot of sweet Herbs
+bound up hard, and some large Mace; cover them close, and stew them
+leisurely the space of two hours, turn them now and then, and serve
+them on sippets.
+
+II.
+
+Otherways for change, being half boiled, chop some sweet Herbs and
+put to them, give them a walm, and serve them on sippets with
+scalded Goosberries, Barberries, Grapes, or Lemon.
+
+III.
+
+Otherways for variety, put Raisins, Prunes, Currans, Dates, and
+serve them with slic't Lemon and beaten butter.
+
+IV.
+
+Sometimes you may alter the Spice, and put Nutmeg, Cloves, and
+Ginger.
+
+V.
+
+Sometimes to the first plain way, put Capers, pickled Cucumbers,
+Samphire, _&c._
+
+VI.
+
+Otherways, stew it between two dishes with fair water, and when it
+boils, scum it, and put three or four blades of large Mace, gross
+Pepper, Salt, and Cloves, and stew them close covered two hours;
+then have Parsley picked, and some stripped Time, spinage, sorrel,
+savoury, and sweet Marjoram, chopped with some onions, put them to
+your meat, and give it a walm, with some grated bread amongst, dish
+them on carved sippets, and blow off the fat on the broth, and broth
+it: lay Lemon on it, and beaten butter, or stew it thus whole.
+
+Before you put on your Herbs blow off the fat.
+
+
+  _To boil a Leg of Mutton divers ways._
+
+I.
+
+Stuff a Legg of Mutton with Parsley being finely picked, boil it in
+water and salt, and serve it in a fair dish with Parsley, and
+verjuyce in sawcers.
+
+II.
+
+Otherways: boil it in water and salt, not stuffed, and being boiled
+stuff it with Lemon in bits like square dice, and serve it also with
+the peels square, cut round about it make sauce with the Gravy and
+beaten butter, with Lemon and grated Nutmeg.
+
+III.
+
+Otherways, boil it in water and salt, being stuffed with parsley,
+and make sauce with large mace, gravy, chopped parsley, butter,
+vinegar, juice of orange, gooseberries, barberries, or grapes and
+sugar: serve it on sippets.
+
+IV. _To boil a Leg of Mutton otherways._
+
+Take a good leg of Mutton, and boil it in water and salt, being
+stuffed with sweet herbs chopped with some beef-suet, some salt and
+nutmeg.
+
+Then being almost boiled, take up some of the broth into a Pipkin,
+and put to it some large mace, a few currans; a handful of French
+Capers, and a little sack, the yolks of three or four hard eggs,
+minced small, and some lemon cut like square dice; and being finely
+boil'd, dish it on carved sippets, broth it, and run it over with
+beaten butter, and lemon shred small.
+
+V. _Otherways._
+
+Take a fair leg of mutton, boil it in water and salt, and make sauce
+with gravy, some wine vinegar, salt-butter, and strong broth, being
+well stewed together with nutmeg.
+
+Then dish up the leg of mutton on fine carved sippets, and pour on
+your broth.
+
+Garnish your dish with barberries, capers, and slic't lemon.
+
+Garnish the leg of mutton with the same garnish, and run it over
+with beaten butter, slic't lemon, and grated nutmeg.
+
+
+  _To boil a leg of Veal._
+
+  1. Stuff it with beef-suet, and sweet herbs chopped, nutmeg, salt,
+    and boil it in fair water and salt.
+
+Then take some of the broth, and put to some capers, currans, large
+mace, a piece of interlarded Bacon, two or three whole Cloves,
+pieces of pears, and some artichock-suckers boil'd and put in beaten
+butter, boil'd marrow and mace. Then before you dish it up, have
+sorrel, sage, parsley, time, sweet marjoram coursely minced, with
+two or three cuts of a knife, and bruised with the back of a ladle
+on a clean board, put it to your broth to make it green, and give it
+a warm or two. Then dish up the leg of veal on fine carved sippets,
+pour on the broth, and then your other materials, some Goosberries,
+or Barberries, beaten butter and lemon.
+
+  2. _To boil a Leg of Veal otherways._
+
+Stuff it with beef-suet, nutmeg, and salt, boil it in a pipkin, and
+when it boils, scum it, and put into it some salt, parsley, and
+fennel roots in a bundle close bound up; then being almost boil'd,
+take up some of the broth in a pipkin, and put to it some Mace,
+Raisins of the sun, gravy; stew them well together, and thicken it
+with grated bread strained with hard Eggs: before you dish up your
+broth have parsley, time, sweet marjoram stript, marigold flowers,
+sorrel, and spinage picked: bruise it with the back of a ladle, give
+it a warm and dish up your leg of veal on fine carved sippets: pour
+on the broth and run it over with beaten Butter.
+
+  3. _To boil a Leg of Veal otherwise with rice, or a Knuckle._
+
+Boil it in a pipkin, put some salt to it, and scum it; then put to
+it some mace and some rice finely picked and washed, some raisins of
+the sun and gravy; and being fine and tender boil'd, put in some
+saffron and serve it on fine carved sippets, with the rice over all.
+
+  4. Otherways with past cut like small lard, boil it in thin broth
+    and saffron.
+
+  5. Otherways in white broth, and with fruit, spinage, sweet herbs
+    and gooseberries, _&c._
+
+
+
+
+  _To make all manner of forc't meats, or stuffings for
+    any kind of Meats; as Leggs, Breasts, Shoulders, Loins or Racks;
+    or for any Poultry or Fowl whatsoever, boil'd, rost, stewed,
+    or baked; or boil'd in bags, round like a quaking Pudding
+    in a napkin._
+
+
+  _To force a Leg of Veal in the French Fashion,
+    in a Feast for Dinner or Supper._
+
+Take a leg of Veal, and take out the meat, but leave the skin and
+knuckle whole together, then mince the meat that came out of the leg
+with some beef-suet or lard, and some sweet herbs minced also; then
+season it with pepper, nutmeg, ginger, cloves, salt, a clove or two
+of garlic, and some three or four yolks of hard eggs whole or in
+quarters, pine apple-seed, two or three raw eggs, pistaches,
+chesnuts, pieces of artichocks, and fill the leg, sow it up and boil
+it in a pipkin with two gallons of fair water, and some white wine,
+being scummed and almost boil'd take up some broth into a dish or
+pipkin, and put to it some chesnuts, pistaches, pine-apple-seed,
+marrow, large mace, and artichocks bottoms, and stew them well
+together; then have some fried tost of manchet or roles finely
+carv'd. The leg being finely boil'd, dish it on French bread, and
+fried tost and sippets round about it, broth it and put on marrow,
+and your other materials, with sliced lemon and lemon peel, run it
+over with beaten butter, and thicken your broth sometimes with
+strained almonds; sometimes yolks of eggs and saffron, or saffron
+onely.
+
+You may add sometimes balls of the same meat.
+
+
+  _Garnish._
+
+For your Garnish you may use Chesnuts, Artichock, pistaches,
+pine-apple-seed and yolks of hard eggs in halves or potato's.
+
+Otherwhiles: Quinces in quarters, or pears, pippins gooseberries,
+grapes, or barberries.
+
+
+  _To force a breast of Veal._
+
+Mince some Veal or Mutton with some beef-suet or fat bacon, and some
+sweet herbs minced also, and seasoned with some cloves, mace,
+nutmeg, pepper, two or three raw eggs and salt: then prick it up,
+the breast being filled at the lower end, and stew it between two
+dishes with some strong broth, white wine, and large mace, then an
+hour after have sweet herbs picked and stripped, time, sorrel,
+parsley, sweet Marjoram bruised with the back of a ladle, and put it
+into your broth with some beef-marrow, and give it a warm; then dish
+up your breast of Veal, on fine sippets finely carved, broth it, and
+lay on slic't lemons, marrow, mace and barberries, and run it over
+with beaten butter.
+
+If you will have the broth yellow, put saffron into it.
+
+
+  _To boil a breast of Veal otherwise._
+
+Make a Pudding of grated manchet, minced suet, and minced Veal,
+season it with nutmeg, pepper, and salt, three or four eggs,
+cinamon, dates, currans, raisins of the Sun, some grapes, sugar, and
+cream, mingle them all together, and fill the breast; prick it up,
+and stew it between two dishes, with white wine and strong broth,
+mace dates, marrow, and being finely stewed, serve it on sippets,
+and run it over with beaten butter, lemon, Barberries, or grapes.
+
+Sometimes thick it with some almond milk, sugar, and cream.
+
+
+  _To Boil a breast of Veal in another manner._
+
+Joint it well, and perboil it a little, then put it in a stewing pan
+or deep dish with some strong broth; and a bundle of sweet herbs
+well bound up, some large mace, and some slices of interlarded
+bacon, two or three cloves, some capers, samphire, salt, some yolks
+of hard eggs, and white-wine; stew all these well together, and
+being boil'd and tender, serve it on fine carved sippets, and broth
+it. Then have some fried sweetbreads, sausages of veal or pork,
+garlick or none, and run all over with beaten butter, lemon, and
+fried parsley.
+
+Thus you may boil a Rack or Loin.
+
+
+
+
+  To make several sorts of Puddings.
+
+
+  1. _Bread Puddings yellow or Green._
+
+Grate four penny loaves, and fearce them through a cullender, put
+them in a deep dish, and put to them four eggs, two quarts of cream,
+cloves, mace, and some saffron, salt, rose-water, sugar, currans,
+a pound of beef-suet minced, and a pound of dates.
+
+If green, juyces of spinage, and all manner of sweet herbs stamped
+amongst the spinage, and strain the juyce; sweet herbs chopped very
+small, cream, cinamon, nutmeg, salt, and all other things, as is
+next before laid: your herbs must be time stripped, savoury, sweet
+marjoram, rosemarry, parsley, pennyroyal, dates; in these seven or
+eight yolks of eggs.
+
+
+  _Another Pudding, called Cinamon-Pudding_
+
+Take five penny loaves, and fearce them through a cullender, put
+them in a deep dish or tray, and put to them five pints of cream,
+cinamon six ounces, suet one pound minced, eggs six yolks, four
+whites, sugar, salt, slic't dates, stamped almonds, or none,
+rose-water.
+
+
+  _To make Rice Puddings_
+
+Boil your Rice with Cream, strain it, and put to it two penny loaves
+grated, eight yolks of eggs, and three whites, beef suet, one pound
+of Sugar, Salt, Rose-water, Nutmeg, Coriander beaten, _&c._
+
+
+  _Other Rice Puddings._
+
+Steep your rice in milk over night, and next morning drain it, and
+boil it with cream, season it with sugar being cold, and eggs,
+beef-suet, salt, nutmegs, cloves, mace, currans, dates, &c.
+
+
+  _To mak Oatmeal puddings, called Isings._
+
+Take a quart of whole oatmeal, being picked, steep it in warm milk
+over night, next morning drain it, and boil it in a quart of sweet
+cream; and being cold put to it six eggs, of them but three whites,
+cloves, mace, saffron, pepper, suet, dates, currans, salt, sugar.
+This put in bags, guts, or fowls, as capon, _&c._
+
+If green, good store of herbs chopped small.
+
+
+  _To make blood Puddings_
+
+Take the blood of a hog, while it is warm, and steep in it a quart
+or more of great oatmeal groats, at the end of three days take the
+groats out and drain them clean; then put to these groats more then
+a quart of the best cream warmed on the fire; then take some mother
+of time, spinage, parsley, savory, endive, sweet marjoram, sorrel,
+strawberry leaves, succory, of each a few chopped very small and mix
+them with the groats, with a little fennel seed finely beaten, some
+peper, cloves, mace salt, and some beef-suet, or flakes of the hog
+cut small.
+
+Otherways, you may steep your oatmeal in warm mutton broth, or
+scalding milk, or boil it in a bag.
+
+
+  _To make Andolians._
+
+Soak the hogs guts, and turn them, scour them, and steep them in
+water a day and a night, then take them and wipe them dry, and turn
+the fat side outermost.
+
+Then have pepper, chopped sage, a little cloves and mace, beaten
+coriander-seed, & salt; mingle all together, and season the fat side
+of the guts, then turn that side inward again, and draw one gut over
+another to what bigness you please: thus of a whole belly of a fat
+hog. Then boil them in a pot or pan of fair water, with a piece of
+interlarded bacon, some spices and salt; tye them fast at both ends,
+and make them of what length you please.
+
+Sometimes for variety you may leave out some of the foresaid herbs,
+and put pennyroyal, savory, leeks, a good big onion or two,
+marjoram, time, rosemary, sage, nutmeg, ginger, pepper, salt, _&c._
+
+
+  _To make other Blood Puddings._
+
+Steep great oatmeal in eight pints of warm goose blood, sheeps
+blood, calves, or lambs, or fawns blood, and drain it, as is
+aforesaid, after three days put to it in every pint as before.
+
+
+  _Other Blood Puddings._
+
+Take blood and strain it, put in three pints of the blood, and two
+of cream, three penny manchets grated, and beef-suet cut square like
+small dice or hogs flakes, yolks of eight eggs, salt, sweet herbs,
+nutmeg, cloves, mace and pepper.
+
+Sometimes for variety, Sugar, Currans, _&c._
+
+
+  _To make a most rare excellent Marrow Pudding in a dish baked,
+    and garnish the Dish brims with Puff past._
+
+Take the marrow of four marrow bones, two pinemolets or french
+bread, half a pound of raisins of the Sun, ready boil'd and cold,
+cinamon a quarter of an ounce finely beaten, two grated nutmegs,
+sugar a quarter of a pound, dates a quarter of a pound, sack half a
+pint, rose-water a quarter of a pint, ten eggs, two grains of
+ambergreese, and two of musk dissolved: now have a fine clean deep
+large dish, then have a slice of french bread, and lay a lay of
+sliced bread in the dish, and stew it with cinamon, nutmeg, and
+sugar mingled together, and also sprinkle the slices of bread with
+sack and rose-water, & then some raisins of the sun, and some sliced
+dates and good big peices of marrow; and thus make two or three lays
+of the aforesaid ingredients, with four ounces of musk, ambergreece,
+and most marrow on the top, then take two quarts of cream, and
+strain it with half a quarter of fine sugar, and a little salt,
+(about a spoonful) and twelve eggs, six of the whites taken away:
+then set the dish into the oven, temperate, and not too hot, and
+bake it very fair and white, and fill it at two several times, and
+being baked, scrape fine sugar on it, and serve it hot.
+
+
+  _To make marrow Puddings of Rice and grated Bread._
+
+Steep half a pound of rice in milk all night, then drain it from the
+milk, and boil it in a quart of cream; being boild strain it and put
+it to half a pound of sugar, beaten nutmeg and mace steeped in rose
+water, and put to the foresaid materials eight yolks of eggs, and
+five grated manchets, put to it also half a pound of marrow, cut
+like dice, and salt; mingle all together, and fill your bag or
+napkin, and serve it with beaten butter, being boiled and stuck with
+almonds.
+
+If in guts, being boild, tost them before the fire in a silver dish
+or tosting pan.
+
+
+  _To make other Puddings of Turkie or Capon in bags, guts,
+    or for any kind of stuffing, or forcing, or in Cauls_
+
+Take a rost Turky, mince it very small, and stamp it with some
+almond past, then put some coriander-seed beaten, salt, sugar,
+rose-water, yolks of eggs raw, and marrow stamped also with it, and
+put some cream, mace, soked in sack and whitewine, rose-water and
+sack, strain it into the materials, and make not your stuff to thin,
+then fill either gut or napkin, or any fouls boil'd, bak'd or rost,
+or legs of veal or mutton, or breasts, or kid, or fawn, whole lambs,
+suckers, _&c._
+
+
+
+
+  Sheeps Haggas Puddings.
+
+
+  _To make a Haggas Pudding in a Sheeps Paunch._
+
+Take good store of Parsley, savory, time, onions, oatmeal groats
+chopped together, and mingled with some beef or mutton-suet minced
+together, and some cloves, mace, pepper, and salt; fill the paunch,
+sow it up, and boil it. Then being boiled, serve it in a dish, and
+cut a hole in the top of it, and put in some beaten butter with two
+or three yolks of eggs dissolved in the butter or none.
+
+Thus one may do for a Fasting day, and put no suet in it, and put it
+in a napkin or bag, and being well boiled, butter it, and dish it in
+a dish, and serve it with sippets.
+
+
+  _A Haggas otherways._
+
+Steep the oatmeal over night in warm milk, next morning boil it in
+cream, and being fine and thick boil'd, put beef-suet to it in a
+dish or tray, some cloves, mace, nutmeg, salt, and some raisins of
+the sun, or none, and an onion, somtimes savory, parsley, and sweet
+marjoram, and fill the panch, _&c._
+
+
+  _Other Haggas Puddings._
+
+Calves panch, calves chaldrons; or muggets being clenged, boil it
+tender and mince it very small, put to it grated bread, eight yolks
+of eggs, two or three whites, cream, some sweet herbs, spinage,
+succory, sorrel, strawberry leaves very small minced; bits of
+butter, pepper, cloves, mace, cinnamon, ginger, currans, sugar,
+salt, dates, and boil it in a napkin or calves panch, or bake it:
+and being boiled, put it in a dish, trim the dish with scraped
+sugar, and stick it with slic't Almonds, and run it over with beaten
+butter, _&c._
+
+
+  _To make liver Puddings._
+
+Take a good hogs, calves, or lambs liver, and boil it: being cold,
+mince it very small, or grate it, and fearce it through a meal-sieve
+or cullender, put to it some grated manchet, two penny loaves, some
+three pints of cream, four eggs, cloves, mace, currans, salt, dates,
+sugar, cinamon, ginger, nutmegs, one pound of beef-suet minced very
+small: being mixt all together, fill a wet napkin, and bind it in
+fashion of a ball, and serve it with beaten butter and sugar being
+boil'd.
+
+
+  _Other Liver Puddings._
+
+For variety, sometimes sweet herbs, and sometimes flakes of the hog
+in place of beef-suet, fennil-seed, carraway seed, or any other
+seed, and keep the order as is abovesaid.
+
+
+  _To make Puddings of blood after the Italian fashion._
+
+Take three pints of hogs blood, strain it, and put to it half a
+pound of grated cheese, a penny manchet grated, sweet herbs chopped
+very small, a pound of beef-suet minced small, nutmeg, pepper,
+sugar, ginger, cloves, mace, cinamon, sugar, currans, eggs, _&c._
+
+
+  _To make Puddings of a Heifers Udder._
+
+Take an heifers udder, and boil it; being cold, mince it small, and
+put to it a pound of almond paste, some grated manchet, three or
+four eggs, a quart of cream, one pound of beef-suet minced small,
+sweet herbs chopped small also, currans, cinamon, salt, one pound of
+sugar, nutmeg, saffron, yolks of hard eggs in quarters, preserved
+pears in form of square dice; bits of marrow; mingle all together,
+and put it in a clean napkin dipped in warm liquor, bind it up round
+like a ball, and boil it.
+
+Being boil'd dish it in a clean scoured dish, scrape sugar, and run
+it over with beaten butter, stick it with slic't almonds, or slic't
+dates, canded lemon peel, orange, or citrons, juyce of orange over
+all.
+
+Thus also lamb-stones, sweet-breads, turkey, capon, or any poultrey.
+
+
+  _Forcing for any roots; as mellons, Cucumbers, Colliflowers,
+    Cabbidge, Pompions, Gourds, great Onions, Parsnips, Turnips or
+    Carrots._
+
+Take a Musk Mellon, take out the seed, cut it round the mellon two
+fingers deep, then make a forcing of grated bread, beaten almonds,
+rose-water and sugar, some musk-mellon stamped small with it, also
+bisket bread beaten to powder, some coriander-seed, canded lemon
+minced small, some beaten mace and marrow minced small, beaten
+cinamon, yolks of raw eggs, sweet herbs, saffron, and musk a grain;
+then fill your rounds of mellons, and put them in a flat bottom'd
+dish, or earthen pan, with butter in the bottom, and bake them in a
+dish.
+
+Then have sauce made with white-wine and strong broth strained with
+beaten almonds, sugar and cinamon; serve them on sippets finely
+carved, give this broth a warm, and pour it on your mellons, with
+some fine scraped sugar, dry them in the oven, and so serve them.
+
+Or you may do these whole; mellons, cucumbers, lemons or turnips,
+and serve them with any boil'd fowl.
+
+
+  _Other forcing, or Pudding, or stuffing for Birds or any Fowl,
+    or any Joint of Meat._
+
+Take veal or mutton, mince it, and put to it some grated bread,
+yolks of eggs, cream, currans, dates, sugar, nutmeg, cinamon,
+ginger, mace, juyce of Spinage, sweet Herbs, salt and mingle all
+together, with some whole marrow amongst. If yellow, use Saffron.
+
+
+  _Other forcing for Fowls or any Joint of meat._
+
+Mince a leg of mutton or veal and some beef-suet, or venison, with
+sweet herbs, grated bread, eggs, nutmeg, pepper, ginger, salt,
+dates, currans, raisins, some dry canded oranges, coriander seed,
+and a little cream; bake them or boil them, and stew them in white
+wine, grapes, marrow, and give them a walm or two, thick it with two
+or three yolks of eggs, sugar, verjuyce, and serve these puddings on
+sippets, pour on the broth, and strew on sugar and slic't lemon.
+
+
+  _Other forcing of Veal or Pork, Mutton, Lamb, Venison, Land,
+    or Sea Foul._
+
+Mince them with beef-suet or lard, and season them with pepper,
+cloves, mace, and some sweet herbs grated, Bolonia sausages, yolks
+of eggs, grated cheese, salt, _&c._
+
+Other stuffings or forcings of grated cheese, calves brains, or any
+brains, as pork, goat, Kid or Lamb, or any venison, or pigs brains,
+with some beaten nutmeg, pepper, salt, ginger, cloves, saffron,
+sweet herbs, eggs, Gooseberries, or grapes.
+
+Other forcing of calves udder boiled and cold, and stamped with
+almond past, cheese-curds, sugar, cinamon, ginger, mace cream, salt,
+raw eggs, and some marrow or butter, _&c._
+
+
+  _Other Stuffings of Puddings._
+
+Take rice flower, strain it with Goats milk or cream, and the brawn
+of a poultry rosted, minced and stamped, boil them to a good
+thickness, with some marrow, sugar, rosewater and some salt; and
+being cold, fill your poultry, either in cauls of veal or other
+Joynts of meat, and bake them or boil them in bags or guts, put in
+some nutmeg, almond past, and some beaten mace.
+
+
+  _Other stuffings of the brawn of a Capon, Chickens, Pigeons,
+    or any tender Sea Foul._
+
+Take out the meat, and save the skins whole, leave on the legs and
+wings to the skin, and also the necks and heads, and mince the meat
+raw with some interlarded bacon, or beef-suet, season it with
+cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of
+eggs grated, parmisan or none, fill the body, legs, and neck, prick
+up the back, and stew them between two dishes with strong broth as
+much as will cover them, and put some bottoms of artichocks,
+cordons, or boil'd sparagus, goosberries, Barberries, or grapes
+being boil'd, put in some grated permisan, large mace, and saffron,
+and serve them on fine carved sippets, garnish the dish with roast
+turnips, or roast onions, cardons, and mace, _&c._
+
+
+  _Other forcing of Livers of Poultry, or Kid or Lambs._
+
+Take the Liver raw, and cut it into little bits like dice, and as
+much interlarded bacon cut in the same form, some sweet herbs
+chopped small amongst; also some raw yolks of eggs, and some beaten
+cloves and mace, pepper, and salt, a few prunes or raisins, or no
+fruit, but grapes or gooseberries, a little grated permisan, a clove
+or two of garlick; and fill your poultry, either boild or rost, _&c._
+
+
+  _Other forcing for any dainty Foul; as Turkie, Chickens,
+    or Pheasants, or the like boil'd or rost._
+
+Take minced veal raw, and bacon or beef-suet minc't with it; being
+finely minced, season it with cloves and mace, a few currans salt,
+and some boiled bottoms of artichocks cut in form of dice small, and
+mingle amongst the forcing, with pine-apple-seeds, pistaches,
+chesnuts and some raw eggs, and fill your poultry, _&c._
+
+
+  _Other fillings or forcings of parboild Veal or Mutton._
+
+Mince the Meat with beef-suet or interlarded Bacon, and some cloves,
+mace, pepper, salt, eggs, sugar, and some quartered pears, damsons,
+or prunes, and fill your fowls, _&c._
+
+
+  _Other fillings of raw Capons._
+
+Mince it with fat bacon and grated cheese, or permisan, sweet herbs,
+cheese curd, currans, cinamon, ginger, nutmeg, pepper, salt, and
+some pieces of artichocks like small dice, sugar, saffron, and some
+mushrooms.
+
+
+  _Otherways._
+
+Grated liver of veal, minced lard, fennel-seed, whole raw eggs,
+sugar, sweet herbs, salt, grated cheese, a clove or two of garlick,
+cloves, mace, cinamon and ginger, _&c._
+
+
+  _Otherways._
+
+For a leg of mutton, grated bread, yolks of raw eggs, beef-suet,
+salt, nutmeg, sweet herbs, juyce of spinage; cream, cinamon, and
+sugar; if yellow, saffron.
+
+
+  _Other forcing, for Land or Sea fowl boiled or baked,
+    or a Leg of Mutton._
+
+Take the meat out of the leg, leave the skin whole, and mince the
+meat with beef-suet and sweet herbs; and put to it, being finely
+minced, grated bread, dates, currans, raisins, orange minced small,
+ginger, pepper, nutmeg, cream, and eggs; being boiled or baked, make
+a sauce with marrow, strong broth, white-wine, verjuyce, mace,
+sugar, and yolks of eggs, strained with verjuyce; serve it on fine
+carved sippets, and slic'd lemon, grapes or gooseberries: and thus
+you may do it in cauls of veal, lamb, or kid.
+
+
+  _Legs of Mutton forc't, either rost or boil'd._
+
+Mince the meat with beef-suet or bacon, sweet herbs, pepper, salt,
+cloves and mace, and two or three cloves of garlick, raw eggs, two
+or three chesnuts, & work up altogether, fill the leg, and prick it
+up, then rost it or boil it: make sauce with the remainder of the
+meat, & stew it on the fire with gravy, chesnuts, pistaches, or pine
+apple seed, bits of artichocks, pears, grapes, or pippins, and serve
+it hot on this sauce, or with gravy that drops from it only, and
+stew it between two dishes.
+
+
+  _Other forcing of Veal._
+
+Mince the veal and cut the lard like dice, and put to it, with some
+minced Pennyroyall, sweet marjoram, winter savory, nutmeg, a little
+cammomile, pepper, salt, ginger, cinamon, sugar, and work all
+together; then fill it into beef guts of some three inches long, and
+stew them in a pipkin with claret wine, large mace, capers and
+marrow; being finely stewed, serve them on fine carved sippets,
+slic'd lemon and barberries, and run them over with beaten butter
+and scraped sugar.
+
+
+  _Other forcing for Veal, Mutton, or Lamb._
+
+Either of these minced with beef-suet, parsley, time, savory,
+marigolds, endive and spinage; mince all together, and put some
+grated bread, grated nutmeg, currans, five dates, sugar, yolks of
+eggs, rose-water, and verjuyce; of this forcing you may make birds,
+fishes, beasts, pears, balls or what you will, and stew them, or fry
+them, or bake them and serve them on sippets with verjuyce, sugar
+and butter, either dinner or supper.
+
+
+  _Other forcing for breast, Legs, or Loyns of Beef, Mutton,
+    Veal, or any Venison, or Fowl, rosted, baked, or stewed._
+
+Mince any meat, and put to it beef-suet or lard, dates, raisins,
+grated bread, nutmeg, pepper and salt, and two or three eggs, _&c._
+
+
+  _Otherways._
+
+Mince some mutton with beef-suet, some orange-peel, grated nutmeg,
+grated bread, coriander-seed, pepper, salt, and yolks of eggs,
+mingle all together, and fill any breast, or leg, or any Joynt of
+sweet, and make sauce with gravy, strong broth, dates, currans,
+sugar, salt, lemons, and barberries. _&c._
+
+
+  _Other forcing for rost or boil'd, or baked Legs of any meat,
+    or any other Joint or Fowl._
+
+Mince a Leg of Mutton with beef-suet, season it with cloves, mace,
+pepper, salt, nutmeg, rose-water, currans, raisins, carraway-seeds
+and eggs; and fill your leg of Mutton, _&c._
+
+Then for sauce for the aforesaid, if baked, bake it in an earthen
+pan or deep dish, and being baked, blow away the fat, and serve it
+with the gravy.
+
+If rost, save the gravy that drops from it, and put to it slic't
+lemon or orange.
+
+If boil'd, put capers, barberries, white-wine, hard eggs minced,
+beaten Butter, gravy, verjuyce and sugar, _&c._
+
+
+  _Other forcing._
+
+Mince a leg of mutton or lamb with beef-suet, and all manner of
+sweet herbs minced, cloves, mace, salt, currans, sugar, and fill the
+leg with half the meat: than make the rest into little cakes as
+broad as a shilling, and put them in a pipkin, with strong mutton
+broth, cloves, mace, vinegar, and boil the leg, or bake it, or
+rost it.
+
+
+  _Forcing in the Spanish Fashion in balls._
+
+Mince a leg of mutton with beef suet and some marrow cut like square
+dice, put amongst some yolks of eggs, and some salt and nutmeg; make
+this stuff as big as a tennis ball, and stew them with strong broth
+the space of two hours; turn them and serve them on toasts of fine
+manchet, and serve them with the palest of the balls.
+
+
+  _Other manner of Balls._
+
+Mince a leg of Veal very small, yolks of hard eggs, and the yolks of
+seven or eight raw eggs, some salt, make them into balls as big as a
+walnut, and stew them in a pipkin with some mutton broth, mace,
+cloves, and slic't ginger, stew them an hour, and put some marrow to
+them, and serve them on sippets, _&c._
+
+
+  _Other grand or forc't Dish._
+
+Take hard eggs, and part the yolks and whites in halves, then take
+the yolks and mince them, or stamp them in a Mortar, with marchpane
+stuff, and sweet herbs chopped very small, and put amongst the eggs
+or past, with sugar and cinamon fine beaten, put some currans also
+to them, and mingle all together with salt, fill the whites, and set
+them by.
+
+Then have preserved oranges canded, and fill them with marchpane
+paste and sugar, and set them by also.
+
+Then have the tops of sparagus boil'd, and mixed with butter,
+a little sack, and set them by also.
+
+Then have boild chesnuts peeled and pistaches, and set them by also.
+
+Then have marrow steeped first in rose-water, then fried in Butter,
+set that by also.
+
+Then have green quodlings slic't, mixt with bisket bread & egg, and
+fried in little cakes, and set that by also.
+
+Then have sweet-breads, or lamb-stones, and yolks of hard eggs
+fryed, _&c._ and dipped in Butter.
+
+Then have small turtle doves, and pigeon peepers and chicken-peepers
+fried, or finely rosted or boiled, and set them by, or any small
+birds, and some artichocks, and potato's boil'd and fried in Butter,
+and some balls as big as a walnut, or less, made of parmisan, and
+dipped in butter, and fried.
+
+Then last of all, put them all in a great charger, the chickens or
+fowls in the middle, then lay a lay of sweetbreads, then a lay of
+bottoms of artichocks, and the marrow; on them some preserved
+oranges.
+
+Then next some hard eggs round that, fried sparagus, yolks of eggs,
+chesnuts, and pistaches, then your green quodlings stuffed: the
+charger being full, put to them marrow all over the meat, and juyce
+of orange, and make a sauce of strained almonds, grapes, and
+verjuyce; and being a little stewed in the oven, dry it, _&c._
+
+
+  The dish.
+
+  _Sweetbreads, Lambstones, Chickens, Marrow, Almonds, Eggs,
+  Oranges, Bisket, Sparagus, Artichocks, Musk, Saffron, Butter,
+  Potato's, Pistaches, Chesnuts, Verjuyce, Sugar, Flower,
+  Parmisan, Cinamon._
+
+
+  _To force a French Bread called Pine-molet, or three of them._
+
+Take a manchet, and make a hole in the top of it, take out the crum,
+and make a composition of the brawn of a capon rost or boil'd; mince
+it, and stamp it in a mortar, with marchpane past, cream, yolks of
+hard eggs, muskefied bisket bread, the crum of very fine manchet,
+sugar, marrow, musk, and some sweet herbs chopped small, beaten
+cinamon, saffron, some raw yolks of eggs, and currans: fill the
+bread, and boil them in napkins in capon broth, but first stop the
+top with the pieces you took off. Then stew or fry some sweetbreads
+of veal and forced chickens between two dishes, or Lamb-stones,
+fried with some mace, marrow, and grapes, sparagus, or artichocks,
+and skirrets, the manchets being well boil'd, and your chickens
+finely stewed, serve them in a fine dish, the manchets in the
+middle, and the sweetbreads, chickens, and carved sippets round
+about the dish; being finely dished, thicken the chicken broth with
+strained almonds, creams, sugar, and beaten butter.
+
+Garnish your dish with marrow, pistaches, artichocks, puff paste,
+mace, dates, pomegranats, or barberries, and slic't lemon.
+
+
+  _Another forc't dish._
+
+Take two pound of beef-marrow, and cut it as big as great dice, and
+a pound of Dates, cut as big as small Dice; then have a pound of
+prunes, and take away the out-side from the stones with your knife,
+and a pound of Currans, and put these aforesaid in a Platter, twenty
+yolks of eggs, and a pound of sugar, an ounce of cinamon, and mingle
+all together.
+
+Then have the yolks of twenty eggs more, strain them with
+Rose-water, a little musk and sugar, fry them in two pancakes with a
+little sweet butter fine and yellow, and being fried, put one of
+them in a fair dish, and lay the former materials on it spread all
+over; then take the other, and cut it in long slices as broad as
+your little finger, and lay it over the dishes like a lattice
+window, set it in the Oven, and bake it a little, then fry it, _&c._
+Bake it leisurely.
+
+
+  _Another forc't fryed Dish._
+
+Make a little past with yolks of eggs, flower, and boiling liquor.
+
+Then take a quarter of a pound of sugar, a pound of marrow, half an
+ounce of cinamon, and a little ginger. Then have some yolks of Eggs,
+and mash your marrow, and a little Rose-water, musk or amber, and a
+few currans or none, with a little suet, and make little pasties,
+fry them with clarified butter, and serve them with scraped sugar,
+and juyce of orange.
+
+
+  _Otherways._
+
+Take good fresh water Eels, flay and mince them small with a warden
+or two, and season it with pepper, cloves, mace, saffron: then put
+currans, dates, and prunes, small minced amongst, and a little
+verjuyce, and fry it in little pasties; bake it in the oven, or stew
+it in a pan in past of divers forms, or pasties or stars, _&c._
+
+
+
+
+  To make any kind of sausages.
+
+
+  _First, Bolonia Sausages._
+
+The best way and time of the year is to make them in _September_.
+
+Take four stone of pork, of the legs the leanest, and take away all
+the skins, sinews, and fat from it; mince it fine and stamp it: then
+add to it three ounces of whole pepper, two ounces of pepper more
+grosly cracked or beaten, whole cloves an ounce, nutmegs an ounce
+finely beaten, salt, spanish, or peter-salt, an ounce of
+coriander-seed finely beaten, or carraway-seed, cinamon an ounce
+fine beaten, lard cut an inch long, as big as your little finger,
+and clean without rust; mingle all the foresaid together; and fill
+beef guts as full as you can possibly, and as the wind gathers in
+the gut, prick them with a pin, and shake them well down with your
+hands; for if they be not well filled, they will be rusty.
+
+These aforesaid Bolonia Sausages are most excellent of pork only:
+but some use buttock beef, with pork, half one and as much of the
+other. Beef and pork are very good.
+
+Some do use pork of a weeks powder for this use beforesaid, and no
+more salt at all.
+
+Some put a little sack in the beating of these sausages, and put in
+place of coriander-seed, carraway-seed.
+
+This is the most excellent way to make Bolonia Sausages, being
+carefully filled, and tied fast with a packthred, and smoaked or
+smothered three or four days, that will turn them red; then hang
+them in some cool cellar or higher room to take the air.
+
+
+  _Other Sausages._
+
+Sausages of pork with some of the fat of a chine of bacon or pork,
+some sage chopped fine and small, salt, and pepper: and fill them
+into porkets guts, or hogs, or sheeps guts, or no guts, and let them
+dry in the chimney leisurely, _&c._
+
+
+  _Otherways._
+
+Mince pork with beef-suet, and mince some sage, and put to it some
+pepper, salt, cloves, and mace; make it into balls, and keep it for
+your use, or roll them into little sausages some four or five inches
+long as big as your finger; fry six or seven of them, and serve them
+in a dish with vinegar or juyce of orange.
+
+Thus you may do of a leg of veal, and put nothing but salt and suet;
+and being fried, serve it with gravy and juyce of orange or butter
+and vinegar; and before you fry them flower them. And thus mutton or
+any meat.
+
+Or you may add sweet Herbs or Nutmeg: and thus Mutton.
+
+
+  _Other Sausages._
+
+Mince some Buttock-Beef with Beef suet, beat them well together, and
+season it with cloves, mace, pepper, and salt: fill the guts, or fry
+it as before; if in guts, boil them and serve them as puddings.
+
+
+  _Otherways for change._
+
+If without guts, fry them and serve them with gravy, juyce of orange
+or vinegar, _&c._
+
+
+  _To make Links._
+
+Take the raring pieces of pork or hog bacon, or fillets, or legs,
+cut the lean into bits as big as great dice square, and the fleak in
+the same form, half as much; and season them with good store of
+chopped sage chopt very small and fine; and season it also with some
+pepper, nutmeg, cloves, and mace also very small beaten, and salt,
+and fill porkets guts, or Beef-guts: being well filled, hang them up
+and dry them till the salt shine through them; and when you will
+spend them, boil them and broil them.
+
+
+
+
+  To make all manner of Hashes.
+
+
+  _First, of raw Beef._
+
+Mince it very small with some Beef-suet or lard, some sweet herbs,
+pepper, salt, some cloves, and mace, blanched chesnuts, or almonds
+blanched, and put in whole, some nutmeg, and a whole onion or two,
+and stew it finely in a pipkin with some strong broth the space of
+two hours, put a little claret to it, and serve it on sippets finely
+carved, with some grapes or lemon in it also, or barberries, and
+blow off the fat.
+
+
+  _Otherways._
+
+Stew it in Beef gobbets, and cut some fat and lean together as big
+as a good pullets egg, and put them into a pot or pipkin with some
+Carrots cut in pieces as big as a walnut, some whole onions, some
+parsnips, large mace, faggot of sweet herbs, salt, pepper, cloves,
+and as much water and wine as will cover them, and stew it the space
+of three hours.
+
+
+  2. _Beef hashed otherways, of the Buttock._
+
+Cut it into thin slices, and hack them with the back of your knife,
+then fry them with sweet butter; and being fried put them in a
+pipkin with some claret, strong broth, or gravy, cloves, mace,
+pepper, salt, and sweet-butter; being tender stewed the space of an
+hour, serve them on fine sippets, with slic't lemon, gooseberries,
+barberries, or grapes, and some beaten butter.
+
+
+  3. _Beef hashed otherways._
+
+Cut some buttock-beef into fine thin slices, and half as many slices
+of fine interlarded Bacon, stew it very well and tender, with some
+claret and strong Broth, cloves, mace, pepper, and salt; being
+tender stewed the space of two hours, serve them on fine carved
+sippets, _&c._
+
+
+  4. _A Hash of Bullocks Cheeks._
+
+Take the flesh from the bones, then with a sharp knife slice them in
+thin slices like Scotch collops, and fry them in sweet butter a
+little; then put them into a Pipkin with gravy or strong broth and
+claret, and salt, chopped sage, and nutmeg, stew them the space of
+two hours, or till they be tender, then serve them on fine carved
+sippets, _&c._
+
+
+  _Hashes of Neats Feet, or any Feet; as Calves, Sheeps, Dears,
+    Hogs, Lambs, Pigs, Fawns, or the like, many of the ways
+    following._
+
+Boil them very tender, and being cold, mince them small, then put
+currans to them, beaten cinamon, hard eggs minced, capers, sweet
+herbs minced small, cloves, mace, sugar, white-wine, butter, slic't
+lemon or orange, slic't almonds, grated bread, saffron, sugar,
+gooseberries, barberries or grapes; and being finely stewed down,
+serve them on fine carved sippets.
+
+
+  2. _Neats Feet hashed otherwise._
+
+Cut them in peices, being tender boild, and put to them some chopped
+onions, parsly, time butter, mace, pepper, vinegar, salt, and sugar:
+being finely stewed serve them on fine carved sippets, barberries,
+and sugar; sometimes thicken the broth with yolks of raw eggs and
+verjuice, run it over with beaten butter, and sometimes no sugar.
+
+
+  3. _Hashing otherways of any Feet._
+
+Mince them small, and stew them with white wine, butter, currans,
+raisins, marrow, sugar, prunes, dates, cinamon, mace, ginger,
+pepper, and serve them on tosts of fried manchet.
+
+Sometimes dissolve the yolks of eggs.
+
+
+  4. _Neats Feet, or any Feet otherways_
+
+Being tender boil'd and soused, part them and fry them in sweet
+butter fine and brown; dish them in a clean dish with some mustard
+and sweet Butter, and fry some slic't onions, and lay them all over
+the top; run them over with beaten Butter.
+
+
+  5. _Neats-feet, or other Feet otherways sliced,
+    or in pieces stewed._
+
+Take boil'd onions, and put your feet in a pipkin with the onions
+aforesaid being sliced, and cloves, mace, white wine, and some
+strong broth and salt, being almost stewed or boil'd, put to it some
+butter and verjuyce, and sugar, give it a warm or two more, serve it
+on fine sippets, and run it over with sweet Butter.
+
+
+  6. _Neats-feet otherways, or any Feet fricassed, or Trotters._
+
+Being boil'd tender and cold, take out the hair or wool between the
+toes, part them in halves, and fry them in butter; being fryed, put
+away the Butter, and put to them grated nutmeg, salt, and strong
+Broth.
+
+Then being fine and tender, have some yolks of eggs dissolved with
+vinegar or verjuyce, some nutmeg in the eggs also, and into the eggs
+put a piece of Fresh Butter, and put away the frying: and when you
+are ready to dish up your meat, put in the eggs, and give it a toss
+or two in the pan, and pour it in a clean dish.
+
+
+  1. _To hash Neats-tongues, or any Tongues._
+
+Being fresh and tender boil'd, and cold, cut them into thin slices,
+fry them in sweet butter, and put to them some strong broth, cloves,
+mace, saffron, salt, nutmegs grated, yolks of eggs, grapes,
+verjuyce: and the tongue being fine and thick, with a toss or two in
+the pan, dish it on fine sippets.
+
+Sometimes you may leave out cloves and mace; and for variety put
+beaten cinamon, sugar, and saffron, and make it more brothy.
+
+
+  2. _To hash a Neats-Tongue otherways._
+
+Slice it into thin slices, no broader than a three pence, and stew
+it in a dish or pipkin with some strong broth, a little sliced onion
+of the same bigness of the tongue, and some salt, put to some
+mushrooms, and nutmeg, or mace, and serve it on fine sippets, being
+well stewed; rub the bottom of the dish with a clove or two of
+garlick or mince a raw onion very small and put in the bottom of the
+dish, and beaten butter run over the tops of your dish of meat, with
+lemon cut small.
+
+
+  3. _To hash a Tongue otherwise, either whole or in slices._
+
+Boil it tender, and blanch it; and being cold, slice it in thin
+slices, and put to it boil'd chesnuts or roste, some strong broth,
+a bundle of sweet herbs, large mace, white endive, pepper, wine,
+a few cloves, some capers, marrow or butter, and some salt; stew it
+well together, and serve it on fine carved sippets, garnish it on
+the meat, with gooseberries, barberries, or lemon.
+
+
+  4. _To hash a Tongue otherways._
+
+Being boil'd tender, blanch it, and let it cool, then slice it in
+thin slices, and put it in a pipkin with some mace and raisins,
+slic't dates, some blanched almonds; pistaches, claret or white
+whine, butter, verjuyce, sugar, and strong broth; being well stewed,
+strain in six eggs, the yolks being boil'd hard, or raw, give it a
+warm, and dish up the tongue on fine sippets.
+
+Garnish the dish with fine sugar, or fine searced manchet, lay lemon
+on your meat slic't, run it over with beaten butter, _&c._
+
+
+  5. _To hash a Neats Tongue otherways._
+
+Being boil'd tender, slice it in thin slices, and put it in a pipkin
+with some currans, dates, cinamon, pepper, marrow, whole mace,
+verjuyce, eggs, butter, bread, wine, and being finely stewed, serve
+it on fine sippets, with beaten butter, sugar, strained eggs,
+verjuyce, _&c._
+
+
+  _6. To stew a Neats Tongue whole._
+
+Take a fresh neats tongue raw, make a hole in the lower end, and
+take out some of the meat, mince it with some Bacon or Beef suet,
+and some sweet herbs, and put in the yolks of an egg or two, some
+nutmeg, salt, and some grated parmisan or fat cheese, pepper, and
+ginger; mingle all together, and fill the hole in the tongue, then
+rap a caul or skin of mutton about it, and bind it about the end of
+the tongue, boil it till it will blanch: and being blanched, wrap
+about it the caul of veal with some of the forcing, roast it a
+little brown, and put it in a pipkin, and stew it with some claret
+and strong broth, cloves, mace, salt, pepper, some strained bread,
+or grated manchet, some sweet herbs chopped small, marrow, fried
+onions and apples amongst; and being finely stewed down, serve it on
+fine carved sippets, with barberries and slic't lemon, and run it
+over with beaten Butter. Garnish the dish with grated or searced
+manchet.
+
+
+  _7. To stew a Neats Tongue otherways, whole, or in pieces,
+    boiled, blanch it, or not._
+
+Take a tongue and put it a stewing between two dishes being raw, &
+fresh, put some strong broth to it and white wine, with some whole
+cloves, mace, and pepper whole, some capers, salt, turnips cut like
+lard, or carrots, or any roots, and stew all together the space of
+two or three hours leisurely, then blanch it, and put some marrow to
+it, give it a warm or two, and serve it on sippets finely carved,
+and strow on some minced lemon and barberies or grapes, and run all
+over with beaten Butter.
+
+Garnish your dish with fine grated manchet finely searced.
+
+
+  _8. To boil a Tongue otherways._
+
+Salt a tongue twelve hours, or boil it in water & salt till it be
+tender, blanch it, and being finely boil'd, dish it in a clean dish,
+and stuff it with minced lemon, mince the rind, and strow over all,
+and serve it with some of the Gallendines, or some of the Italian
+sauces, as you may see in the book of sauces.
+
+
+  _To boil a Neats Tongue otherways, of three or four days powder._
+
+Boil it in fair water, and serve it on brewice, with boiled turnips
+and onions, run it over with beaten Butter, and serve it on fine
+carved sippets, some barberries, goosberries, or grapes, and serve
+it with some of the sauces, as you may see in the book of all manner
+of sauces.
+
+
+  _To Fricas a Neats Tongue, or any Tongue._
+
+Being tender boil'd, slice it into thin slices, and fry it with
+sweet Butter, then put away your Butter, and put some strong broth,
+nutmeg, pepper, and sweet herbs chopped small, some grapes or
+barberries picked, and some yolks of eggs, or verjuyce, grated
+bread, or stamped Almonds and strained.
+
+Somtimes you may add some Saffron.
+
+Thus udders may be dressed in any of the ways of the Neats-Tongues
+beforesaid.
+
+
+  _To hash any Land-Fowl, as Turky, Capon, Pheasant,
+    or Partridges, or any Fowls being roasted and cold.
+    Roast the Fowls for Hashes._
+
+Take a capon, hash the wings, and slice into thin slices, but leave
+the rump and the legs whole; mince the wings into very thin slices,
+no bigger then a _three pence_ in breadth, and put it in a pipkin
+with a little strong broth, nutmeg, some slic't mushroms, or pickled
+mushroms, & an onion very thin slic't no bigger than the _minced
+capon_ being well stew'd down with a little butter & gravy, dish it
+on fine sippets, & lay the rump or rumps whole on the minced meat,
+also the legs whole, and run it over with beaten Butter, slices of
+lemon, and lemon peel whole.
+
+
+  _Collops or hashed Veal._
+
+Take a leg of Veal, and cut it into slices as thin as an half crown
+piece, and as broad as your hand, and hack them with the back of a
+knife, then lard them with small lard good and thick, and fry them
+with sweet butter; being fryed, make sauce with butter, vinegar,
+some chopped time amongst, and yolks of eggs dissolved with juice of
+oranges; give them a toss or two in the pan, and so put them in a
+dish with a little gravy, _&c._
+
+Or you may make other sauce of mutton gravy, juyce of lemon and
+grated nutmeg.
+
+
+  _A Hash of any Tongues, Neats Tongues, Sheeps Tongues,
+    or any great or small Tongues._
+
+Being tender boil'd and cold, cut them in thin slices, and fry them
+in sweet butter; then put them in a pipkin with a pint of Claret
+wine, and some beaten cinamon, ginger, sugar, salt, some capers, or
+samphire, and some sweet butter; stir it well down till the liquor
+be half wasted, and now and then stir it: being finely and leisurely
+stewed, serve it on fine carved sippets, and wring on the juyce of a
+lemon, and marrow, _&c._
+
+Or sometimes lard them whole, tost them, and stew them as before,
+and put a few carraways, and large mace, sugar, marrow, chestnuts:
+serve them on fried tosts, _&c._
+
+
+  _To make other Hashes of Veal._
+
+Take a fillet of Veal with the udder, rost it; and being rosted, cut
+away the frothy flap; and cut it into thin slices; then mince it
+very fine with 2 handfuls of french capers, & currans one handful;
+and season it with a little beaten nutmeg, ginger, mace, cinamon,
+and a handful of sugar, and stew these with a pound of butter,
+a quarter of a pint of vinegar, as much caper liquor, a faggot of
+sweet herbs, and little salt; Let all these boil softly the space of
+two hours, now and then stirring it; being finely stewed, dish it
+up, and stick about it fried tost, or stock fritters, _&c._
+
+Or to this foresaid Hash, you may add some yolks of hard eggs minced
+among the meat, or minced and mingled, and put whole currans, whole
+capers, and some white wine.
+
+Or to this foresaid Hash, you may, being hashed, put nothing but
+beaten Butter only with lemon, and the meat cut like square dice,
+and serve it with beaten butter and lemon on fine carved sippets.
+
+
+  _To Hash a Hare._
+
+Cut it in two pieces, and wash off the hairs in water and wine,
+strain the liquor, and parboil the quarters; then take them and put
+them into a dish with the legs, shoulders, and head whole, and the
+chine cut in two or three pieces, and put to it two or three grate
+onions whole, and some of the liquor where it was parboil'd: stew it
+between two dishes till it be tender, then put to it some pepper,
+mace, nutmeg, and serve it on fine carved sippets, and run it over
+with beaten butter, lemon, some marrow, and barberries.
+
+
+  _To hash or boil Rabits divers ways, either in quarters
+    or slices cut like small dice, or whole or minced._
+
+Take a rabit being flayed, and wiped clean, cut off the legs,
+thighs, wings, and head, and part the chine into four pieces or six;
+put all into a dish, and put to it a pint of white wine, as much
+fair water, and gross pepper, slic'd ginger, some salt butter,
+a little time and other sweet herbs finely minced, and two or three
+blades of mace, stew it the space of two hours leisurely; and a
+little before you dish it, take the yolks of six new laid eggs and
+dissolve them with some grapes, verjuyce, or wine vinegar, give it a
+warm or two on the fire, till the broth be somewhat thick, then put
+it in a clean dish, with salt about the dish, and serve it hot.
+
+
+  _A Rabit hashed otherways._
+
+Stew it between two dishes in quarters, as the former, or in peices
+as long as your finger, with some strong broth, mace, a bundle of
+sweet herbs, and salt; Being well stewed, strain the yolks of two
+hard eggs with some of the broth, and put it into the broth where
+the Rabit stews, then have some cabbidge lettice boiled in water;
+and being boild squeeze away the water, and put them in beaten
+Butter, with a few raisins of the Sun boiled in water also by
+themselves; or in place of lettice use white endive. Then being
+finely stewed, dish up the rabit on fine carved sippets, and lay on
+it mace, lettice in quarters, raisins, grapes, lemons, sugar,
+gooseberries, or barberries, and broth it with the former Broth.
+
+Thus chickens, or capons, or partridg, and strained almonds in this
+Broth for change.
+
+To hash a Rabit otherways, with a forcing in his belly of minced
+sweet herbs, yolks of hard eggs, parsley, pepper, and currants, and
+fill his belly.
+
+
+  _To hash Rabits, Chickens, or Pigeon, either in peices;
+    or whole, with Turnips._
+
+Boil either the rabits or fowls in water and salt, or strained
+oatmeal and salt.
+
+Take turnips, cut them in slices, and after cut them like small lard
+an inch long, the quantity of a quart, and put them in a pipkin with
+a pound of Butter, three or four spoonfulls of strong Broth, and a
+quarter of a pint of wine vinegar, some pepper and ginger, sugar and
+salt; and let them stew leisurely with some mace the space of 2
+hours being very finely stewed, put them into beaten Butter, beaten
+with cream and yolks of eggs, then serve them upon fine thin toasts
+of French Bread.
+
+Or otherways, being stewed as aforesaid without eggs, cream, or
+butter, serve them as formerly. And these will serve for boil'd
+Chickens, or any kind of fowl for garnish.
+
+
+  _To make a Bisk the best way._
+
+Take a leg of Beef and a Knuckle of veal, boil them in two gallons
+of fair water, scum them clean, and put to them some cloves, and
+mace, then boil them from two gallons to three quarts of Broth;
+being boil'd strain it and put it in a pipkin, when it is cold, take
+off the fat and bottom, clear it into another clean pipkin; and keep
+it warm till the Bisk be ready.
+
+Boil the Fowl in the liquor of the Marrow-Bones of six peeping
+chickens, and six peeping pigeons in a clean pipkin, either in some
+Broth, or in water and salt. Boil the marrow by it self in a pipkin
+in the same broth with some salt.
+
+Then have pallats, noses, lips, boil'd tender, blancht and cut into
+bits as big as sixpence; also some sheeps tongues boil'd, blancht,
+larded, fryed, and stewed in gravy, with some chesnuts blanched;
+also some cocks combs boil'd and blanched, and some knots of Eggs,
+or yolks of hard eggs. Stew all the aforesaid in some rost mutton,
+or beef gravy, with some pistaches, large mace, a good big onion or
+two, and some salt.
+
+Then have lamb stones blancht and slic't, also sweet-breads of veal,
+and sweet-breads of lamb slit, some great oysters parboil'd, and
+some cock stones. Fry the foresaid materials in clarified butter,
+some fryed spinage, or Alexander leaves, & keep them warm in an
+oven, with some fried sausages made of minced bacon, veal, yolks of
+eggs, nutmegs, sweet herbs, salt and pistaches; bake it in an oven
+in cauls of veal, and being baked and cold, slice it round, fry it,
+and keep it warm in the oven with the foresaid fried things.
+
+
+  _To make little Pies for the Bisk._
+
+Mince a leg of Veal, or a leg of Mutton with some interlarded bacon
+raw and seasoned with a little salt, nutmeg, pepper, some sweet
+herbs, pistaches, grapes, gooseberries, barberries, and yolks of
+hard eggs, in quarters; mingle all together, fill them, and close
+them up; and being baked liquor them with gravy, and beaten butter,
+or mutton broth. Make the past of a pottle of flower, half a pound
+of butter, six yolks of eggs, and boil the liquor and butter
+together.
+
+
+  _To make gravy for the Bisk._
+
+Roast eight pound of buttock beef, and two legs of mutton, being
+throughly roasted, press out the gravy, and wash them with some
+mutton broth, and when you have done, strain it, and keep it warm in
+a clean pipkin for your present use.
+
+
+  _To dish the Bisk._
+
+Take a great eight pound dish, and a six penny french pinemolet or
+bread; chip it and slice it into large slices, and cover all the
+bottom of the dish; scald it or steep it well with your strong
+broth, and upon that some mutton or beef gravy; then dish up the
+fowl on the dish, and round the dish the fried tongues in gravy with
+the lips, pallats, pistaches, eggs, noses, chesnuts, and cocks
+combs, and run them over the fowls with some of the gravy, and large
+mace.
+
+Then again run it over with fried sweetbread, sausage, lamb-stones,
+cock-stones, fried spinage, or alexander leaves, then the marrow
+over all; next the carved lemons upon the meat, and run it over with
+the beaten butter, yolks of eggs, and gravy beat up together till it
+is thick; then garnish the dish with the little pies, Dolphins of
+puff-paste, chesnuts, boiled and fried oysters, and yolks of hard
+eggs.
+
+
+  _To Boil Chines of Veal._
+
+First, stew them in a stewing pan or between two dishes, with some
+strong broth of either veal or mutton, some white wine, and some
+sausages made of minced veal or pork, boil up the chines, scum them,
+and put in two or three blades of large mace, a few cloves, oyster
+or caper liquor with a little salt; and being finely boil'd down put
+in some good mutton or beef-gravy; and a quarter of an hour before
+you dish them, have all manner of sweet herbs pickt and stript, as
+tyme, sweet marjoram, savory, parsley, bruised with the back of a
+ladle, and give them two or three walms on the fire in the broth;
+then dish the chines in thin slices of fine French bread, broth
+them, and lay on them some boiled beef-marrow, boil'd in strong
+broth, some slic't lemon, and run all over with a lear made of
+beaten butter, the yolk of an egg or two, the juyce of two or three
+oranges, and some gravy, _&c._
+
+
+  _To boil or stew any Joynt of Mutton._
+
+Take a whole loin of mutton being jointed, put it into a long
+stewing pan or large dish, in as much fair water as will more than
+half cover it, and when it is scum'd cover it; but first put in some
+salt, white wine, and carrots cut into dice-work, and when the broth
+is half boiled strain it, blow off the fat, and wash away the dregs
+from the mutton, wash also the stew-pan or pipkin very clean, and
+put in again the broth into the pan or pipkin, with some capers,
+large mace, and carrots; being washed, put them in again, and stew
+them softly, lay the mutton by in some warm place, or broth, in a
+pipkin; then put in some sweet herbs chopped with an onion, and put
+it to your broth also, then have colliflowers ready boild in water
+and salt, put them into beaten butter with some boil'd marrow: then
+the mutton and broth being ready, dissolve two or three yolks of
+eggs, with white wine, verjuyce, or sack, and give it a walm or two;
+then dish up the meat, and lay on the colliflowers, gooseberries,
+capers, marrow, carrots, and grapes or barberries, and run it over
+with beaten butter.
+
+For the garnish according to the season of the year, sparagus,
+artichocks, parsnips, turnips, hopbuds, coleworts, cabbidge-lettice,
+chestnuts, cabbidge-sprouts.
+
+Sometimes for more variety, for thickning of this broth, strained
+almonds, with strong mutton broth.
+
+
+  _To boil a Rack, Chine, or Loin of Mutton a most excellent way,
+    either whole or in pieces._
+
+Boil it either in a flat large pipkin or stewing pan, with as much
+fair water as will cover the meat, and when it boils scum it, and
+put thereto some salt; and being half boiled take up the meat, and
+strain the Broth, blow off the fat, and wash the stewing-pan and the
+meat from the dregs, then again put in the crag end of the rack of
+mutton to make the Broth good, with some mace; then a little before
+you take it up, take a handful of picked parsley, chop it very
+small, and put it in the Broth, with some whole marigold flowers;
+put in the chine again, and give it a walm or two, then dish it on
+fine sippets, and broth it, then add thereto raisins of the sun, and
+currans ready boil'd and warm, lay them over the chine of mutton,
+then garnish the dish with marigold-flowers, mace, lemon, and
+barberries.
+
+Other ways for change without fruit.
+
+
+  _To boil a Chine of Mutton in Barley broth;
+    or Chines, Racks, and Knuckles of Veal._
+
+Take a chine of veal or mutton and joynt it, put it in a pipkin with
+some strong mutton broth, and when it boils and is scummed, put in
+some french barley, being first boiled in fair water, put into the
+broth some large mace and some sweet herbs bound up in a bundle,
+a little rosemary, tyme, winter-savory, salt, and sweet marjoram,
+bind them up very hard; and put in some raisins of the sun, some
+good pruens, currans, and marigold-flowers; boil it up to an
+indifferent thickness, and serve it on fine sippets; garnish the
+dish with fruit and marigold-flowers, mace, lemon, and boil'd
+marrow.
+
+Otherways without fruit, put some good mutton gravy, and sometimes
+raisins only.
+
+
+  _To stew a Chine of Mutton or Veal._
+
+Put it in a pipkin with strong broth and white wine; and when it
+boils scum it, and put to some oyster-liquor, salt, whole pepper,
+a bundle of sweet herbs well bound up, two or three blades of large
+mace, a whole onion, with some interlarded bacon cut into dice work,
+some chesnuts, and some capers, then have some stewed oysters by
+themselves, as you may see in the Book of Oysters. The chines being
+ready, garnish the dish with great oysters fried and stewed, mace,
+chesnuts, and lemon peel; dish up the chines in a fair dish on fine
+sippets; broth it, and garnish the chines with stewed oysters;
+chesnuts, mace, slic't lemon and some fried oysters.
+
+
+  _To make a dish of Steaks, stewed in a Frying pan._
+
+Take them and fry them in sweet butter; being half fried, put out
+the butter, & put to them some good strong ale, pepper, salt,
+a shred onion, and nutmeg; stew them well together, and dish them on
+sippets, serve them and pour on the sauce with some beaten butter,
+_&c._
+
+
+  _To make stewd Broth._
+
+Take a knuckle of veal, a joint of mutton, loin or rack, two
+marrow-bones, a capon, and boil them in fair water, scum them when
+they boil, and put to them a bundle of sweet herbs bound up hard and
+close; then add some large mace, whole cinamon, and some ginger,
+bruised and put in a fine clean cloth bound up fast, and a few whole
+cloves, some strained manchet, or beaten oatmeal strained and put to
+the broth; then have prunes and currans boil'd and strain'd; then
+put in some whole raisins, currans, some good damask prunes, and
+boil not the fruit too much, about half an hour before you dish your
+meat, put into the broth a pint of claret wine, and some sugar; dish
+up the meat on fine sippets, broth it, and garnish the dish with
+slic't Lemons, prunes, mace, raisins, currans, scraped sugar, and
+barberries; garnish the meat in the dish also.
+
+
+  _Stewed Broth in the new Mode or Fashion._
+
+Take a joynt of mutton, rack, or loin, and boil them in pieces or
+whole in fair water, scum them, and being scummed and half boil'd,
+take up the mutton, and wash away the dregs from the meat; strain
+the broth, and blow away the fat; then put the broth into a clean
+pipkin, with a bundle of sweet herbs bound up hard; then put thereto
+some large mace, raisins of the sun boil'd and strain'd, with half
+as many prunes; also some saffron, a few whole cloves, pepper, salt,
+claret wine, and sugar; and being finely stewed together, a little
+before you dish it up, put in the meat, and give it a walm or two;
+dish it up, and serve it on fine carved sippets.
+
+
+  _To stew a Loin, Rack, or any Joynt of Mutton otherways._
+
+Chop a loin into steaks, lay it in a deep dish or stewing pan, and
+put to it half a pint of claret, and as much water, salt, and
+pepper, three or four whole onions, a faggot of sweet herbs bound up
+hard, and some large mace, cover them close, and stew them leisurely
+the space of two hours, turn them now & then, and serve them on
+sippets.
+
+Otherways for change, being half boiled, put to them some sweet
+herbs chopped, give them a walm, and serve them on sippets with
+scalded gooseberies, barberries, grapes, or lemon.
+
+Sometimes for variety put Raisins, Prunes, Currans, Dates, and serve
+them with slic't lemon, beaten butter.
+
+Othertimes you may alter the spices, and put nutmeg, cloves, ginger,
+_&c._
+
+Sometimes to the first plain way put capers, pickled cucumbers,
+samphire, _&c._
+
+
+  _Otherwayes._
+
+Stew it between two dishes with fair water, and when it boils, scum
+it, and put in three or four blades of large mace, gross pepper,
+cloves, and salt; stew them close covered two hours, then have
+parsley picked, and some stript, fine spinage, sorrel, savory, and
+sweet marjoram chopped with some onions, put them to your meat, and
+give it a walm, with some grated bread amongst them; then dish them
+on carved sippets, blow off the fat on the broth, and broth it, lay
+a lemon on it and beaten butter, and stew it thus whole.
+
+
+  _To dress or force a Leg of Veal a singular good way,
+    in the newest Mode._
+
+Take a leg of veal, take out the meat, and leave the skin and the
+shape of the leg whole together, mince the meat that came out of the
+leg with some beef-suet or lard, and some sweet herbs minced; then
+season it with pepper, nutmeg, ginger, and cloves, all being fine
+beaten, with some salt, a clove or two of garlick, three or four
+yolks of hard eggs in quarters, pine-apple seed, two or three raw
+eggs, also pistaches, chesnuts, & some quarters of boil'd artichocks
+bottoms, fill the leg and sowe it up, boil it in a pipkin with two
+gallons of fair water and some white wine; being scumm'd and almost
+boil'd, take up some broth into a dish or pipkin, and put to it some
+chesnuts, pistaches, pine-apple-seed, some large mace, marrow, and
+artichocks bottoms boil'd and cut into quarters, stew all the
+foresaid well together; then have some fried tost of manchet or
+rowls finely carved. The leg being well boil'd, (dainty and tender)
+dish it on French bread, fry some toast of it, and sippets round
+about it, broth it, and put on it marrow, and your other materials,
+a slic't lemon, and lemon peel, and run it over with beaten butter.
+
+Thicken the broth sometimes with almond paste strained with some of
+the broth, or for variety, yolks of eggs and saffron strained with
+some of the broth, or saffron only. One may add sometimes some of
+the minced meat made up into balls, and stewed amongst the broth,
+_&c._
+
+
+  _To boil a Leg or Knuckle of Veal with Rice._
+
+Boil it in a pipkin, put some salt to it, and scum it, then put to
+some mace and some rice finely picked and washed, some raisins of
+the sun and gravy; being fine and tender boil'd put in some saffron,
+and serve on fine carved sippets, with the rice over all.
+
+Otherwayes with paste cut like small lard, and boil it in thin broth
+and saffron.
+
+Or otherways in white broth, with fruit, sweet herbs, white wine and
+gooseberries.
+
+
+  _To boil a Breast of Veal._
+
+Jonyt it well and parboil it a little, then put it in a stewing pan
+or deep dish with some strong broth and a bundle of sweet herbs well
+bound up, some large mace, and some slices of interlarded bacon, two
+or three cloves, some capers, samphire, salt, spinage, yolks of hard
+eggs, and white wine; stew all these well together, being tender
+boil'd, serve it on fine carved sippets, and broth it; then have
+some fryed sweetbreads, sausages of veal or pork, garlick or none,
+and run all over with beaten butter, lemon, and fryed parsley over
+all. Thus you may boil a rack loin of Veal.
+
+
+  _To boil a Breast of Veal otherways._
+
+Make a pudding of grated manchet, minced suet, and minced veal,
+season it with nutmeg, pepper, salt, three or four eggs, cinamon,
+dates, currans, raisins of the sun, some grapes, sugar, and cream;
+mingle all together, fill the breast, prick it up, and stew it
+between two dishes with white wine, strong broth, mace, dates, and
+marrow, being finely stewed serve it on sippets, and run it over
+with beaten butter, lemon, barberries or grapes.
+
+Sometimes thick it with some almond-milk, sugar, and cream.
+
+
+  _To force a Breast of Veal._
+
+Mince some veal or mutton with some beef-suet or fat bacon, some
+sweet herbs minced, & seasoned with some cloves, mace, nutmeg,
+pepper, two or three raw eggs, and salt; then prick it up: the
+breast being filled at the lower end stew it between two dishes,
+with some strong broth, white wine, and large mace; then an hour
+after have sweet herbs pickt and stript, as tyme, sorrel, parsley,
+and sweet marjoram, bruised with the back of a ladle, put it into
+your broth with some marrow, and give them a warm; then dish up your
+breast of veal on sippets finely carved, broth it, and lay on slic't
+lemon, marrow, mace and barberries, and run it over with beaten
+butter.
+
+If you will have the broth yellow put thereto saffron, _&c._
+
+
+  _To boil a Leg of Veal._
+
+Stuff it with beef-suet, sweet herbs chopped, nutmeg and salt, and
+boil it in fair water and salt; then take some of the broth, and put
+thereto some capers, currans, large mace, a piece of interlarded
+bacon, two or three whole cloves, pieces of pears, some boil'd
+artichocks suckers, some beaten butter, boil'd marrow, and mace;
+then before you dish it up, have sorrel, sage, parsley, time, sweet
+marjoram, coursly minced with two or three cuts of a knife, and
+bruised with the back of a ladle on a clean board; put them into
+your broth to make it green, & give it a walm or two, then dish it
+up on fine carved sippets, pour on the broth, and then your other
+materials, some gooseberries, barberries, beaten butter and lemon.
+
+
+  _To boil a Leg of Mutton._
+
+Take a fair leg of mutton, boil it in water and salt, make sauce
+with gravy, wine vinegar, white wine, salt, butter, nutmeg, and
+strong broth; and being well stewed together, dish it up on fine
+carved sippets, and pour on your broth.
+
+Garnish your dish with barberries, capers, and slic't lemon, and
+garnish the leg of mutton with the same garnish and run it over with
+beaten butter, slic't lemon, and grated nutmeg.
+
+
+  _To boil a Leg of Mutton otherways._
+
+Take a good leg of mutton, and boil it in water and salt, being
+stuffed with sweet herbs chopped with beef-suet, some salt and
+nutmeg; then being almost boil'd take up some of the broth into a
+pipkin, and put to it some large mace, a few currans, a handful of
+French capers, a little sack, the yolks of three or four hard eggs
+minced small, and some lemon cut like square dice; being finely
+boil'd, dish it on carved sippets, broth it and run it over with
+beaten batter, and lemon shred small.
+
+
+  _Otherways._
+
+Stuff a leg of mutton with parsley being finely picked, boil it in
+water and salt, and serve it on a fair dish with parsley and
+verjuyce in saucers.
+
+
+  _Otherways._
+
+Boil it in water and salt not stuffed, and being boiled, stuff it
+with lemon in bits like square dice, and serve it with the peel cut
+square round about it; make sauce with the gravy, beaten butter,
+lemon, and grated nutmeg.
+
+
+  _Otherways._
+
+Boil it in water and salt, being stuffed with parsley, make sauce
+for it with large mace, gravy, chopped parsley, butter, vinegar,
+juyce of orange, gooseberries, barberries, grapes, and sugar, serve
+it on sippets.
+
+
+  _To boil peeping Chickens, the best and rarest way, alamode._
+
+Take three or four _French_ manchets, & being chipped, cut a round
+hole in the top of them, take out the crum, and make a composition
+of the brawn of a roast capon, mince it very fine, and stamp it in a
+mortar with marchpane paste, the yolks of hard eggs, mukefied bisket
+bread, and the crum of the manchet of one of the breads, some sugar
+& sweet herbs chopped small, beaten cinamon, cream, marrow, saffron,
+yolks of eggs, and some currans; fill the breads, and boil them in a
+napkin in some good mutton or capon broath; but first stop the holes
+in the tops of the breads, then stew some sweet-breads of veal, and
+six peeping chickens between two dishes, or a pipkin with some mace,
+then fry some lamb-stones slic't in batter made of flower, cream,
+two or three eggs, and salt; put to it some juyce of spinage, then
+have some boil'd sparagus, or bottoms of artichocks boil'd and beat
+up in beaten butter and gravy. The materials being well boil'd and
+stewed up, dish the boil'd breads in a fair dish with the chickens
+round about the breads, then the sweetbreads, and round the dish
+some fine carved sippets; then lay on the marrow, fried lamb-stones,
+and some grapes; then thicken the broth with strained almonds, some
+Cream and Sugar, give them a warm, and broth the meat, garnish it
+with canded pistaches, artichocks, grapes, mace, some poungarnet,
+and slic't lemon.
+
+
+  _To hash a Shoulder of Mutton._
+
+Take a Shoulder of Mutton, roast it, and save the gravy, slice one
+half, and mince the other, and put it into a pipkin with the
+shoulder blade, put to it some strong broth of good mutton or
+beef-gravy, large mace, some pepper, salt, and a big onion or two,
+a faggot of sweet herbs, and a pint of white wine; stew them well
+together close covered, and being tender stewed, put away the fat,
+and put some oyster-liquor to the meat, and give it a warm: Then
+have three pints of great oysters parboil'd in their own liquor, and
+bearded; stew them in a pipkin with large mace, two great whole
+onions, a little salt, vinegar, butter, some white-wine, pepper, and
+stript tyme; the materials being well stewed down, dish up the
+shoulder of mutton on a fine clean dish, and pour on the materials
+or hashed mutton, then the stewed oysters over all; with slic't
+lemon and fine carved sippets round the dish.
+
+
+  _To hash a Shoulder of Mutton otherways._
+
+Stew it with claret-wine, only adding these few varieties more than
+the other; _viz._ two or three anchoves, olives, capers, samphire,
+barberries, grapes, or gooseberries, and in all points else as the
+former. But then the shoulder being rosted, take off the skin of the
+upper side whole, and when the meat is dished, lay on the upper skin
+whole, and cox it.
+
+
+  _To hash a Shoulder of Mutton the French way._
+
+Take a shoulder of mutton, roast it thorowly, and save the gravy;
+being well roasted, cut it in fine thin slices into a stewing pan,
+or dish; leave the shoulder bones with some meat on them, and hack
+them with your knife; then blow off the fat from the gravy you
+saved, and put it to your meat with a quarter of a pint of claret
+wine, some salt, and a grated nutmeg; stew all the foresaid things
+together a quarter of an hour, and serve it in a fine clean dish
+with sippets of French bread; then rub the dish bottom with a clove
+of garlick, or an onion, as you please; dish up the shoulder bones
+first, and then the meat on that; then have a good lemon cut into
+dice work, as square as small dice, and peel all together, and strew
+it on the meat; then run it over with beaten butter, and gravy of
+Mutton.
+
+
+  _Scotch Collops of Mutton._
+
+Take a leg of mutton, and take out the bone, leave the leg whole,
+and cut large collops round the leg as thin as a half-crown piece;
+hack them, then salt and broil them on a clear charcoal fire, broil
+them up quick, and the blood will rise on the upper side; then take
+them up plum off the fire, and turn the gravy into a dish, this
+done, broil the other side, but have a care you broil them not too
+dry; then make sauce with the gravy, a little claret wine, and
+nutmeg; give the collops a turn or two in the gravy, and dish them
+one by one, or two, one upon another; then run them over with the
+juyce of orange or lemon.
+
+
+  _Scotch Collops of a Leg or Loin of Mutton otherways._
+
+Bone a leg of mutton, and cut it cross the grain of the meat, slice
+it into very thin slices, & hack them with the back of a knife, then
+fry them in the best butter you can get, but first salt them a
+little before they be fried; or being not too much fried, pour away
+the butter, and put to them some mutton broth or gravy only, give
+them a walm in the pan, and dish them hot.
+
+Sometimes for change put to them grated nutmeg, gravy, juyce of
+orange, and a little claret wine; and being fried as the former,
+give it a walm, run it over with beaten butter, and serve it up hot.
+
+Otherways for more variety, add some capers, oysters, and lemon.
+
+
+  _To make a Hash of Partridges or Capons._
+
+Take twelve partridges and roast them, and being cold mince them
+very fine, the brawns or wings, and leave the legs and rumps whole;
+then put some strong mutton broth to them, or good mutton gravy,
+grated nutmeg, a great onion or two, some pistaches, chesnuts, and
+salt; then stew them in a large earthen pipkin or sauce-pan; stew
+the rumps and legs by themselves in strong broth in another pipkin;
+then have a fine clean dish, and take a _French_ six penny bread,
+chip it, and cover the bottom of the dish, and when you go to dish
+the Hash steep the bread with some good mutton broth, or good mutton
+gravy; then pour the Hash on the steeped bread, lay the legs and the
+rumps on the Hash, with some fried oysters, pistaches, chesnuts,
+slic't lemon, and lemon-peel, yolks of eggs strained with juyce of
+orange and beaten butter beat together, and run over all; garnish
+the dish with carved oranges, lemons, fried oysters, chesnuts, and
+pistaches. Thus you may hash any kind of Fowl, whether Water or
+Land-Fowl.
+
+
+  _To hash a Hare._
+
+Flay it and draw it, then cut it into pieces, and wash it in claret
+wine and water very clean, strain the liquor, and parboil the
+quarters; then take them and slice them, and put them into a dish
+with the legs, wings, or shoulders and head whole; cut the chine
+into two or three pieces, and put to it two or three great onions,
+and some of the liquor where it was parboil'd, stew it between two
+dishes close covered till it be tender, and put to it some mace,
+pepper, and nutmeg; serve it on fine carved sippets, and run it over
+with beaten butter, lemon, marrow and barberries.
+
+
+  _To hash a Rabit._
+
+Take a Rabit being flayed and wiped clean; then cut off the thighs,
+legs, wings, and head, and part the chine into four pieces, put all
+into a dish or pipkin, and put to it a pint of white wine, and as
+much fair water, gross pepper, slic't ginger, salt, tyme, and some
+other sweet herbs being finely minced, and two or three blades of
+mace; stew it the space of two hours, and a little before you dish
+it take the yolks of six new laid eggs, dissolve them with some
+grape verjuyce, give it a walm or two on the fire, and serve it up
+hot.
+
+
+  _To stew or hash Rabits otherways._
+
+Stew them between two dishes as the former, in quarter or pieces as
+long as your fingar, with some broth, mace, a bundle of sweet herbs,
+salt, and a little white wine, being well stewed down, strain the
+yolks of two or three hard eggs with some of the broth, and thicken
+the broth where the rabit stews; then have some cabbidg-lettice
+boil'd in fair water, and being boil'd tender, put them in beaten
+butter with a few boiled raisins of the sun; or in place of lettice
+you may use white endive: then the rabits being finely stewed, dish
+them upon carved sippets, and lay on the garnish of lettice, mace,
+raisins of the sun, grapes, slic't lemon or barberries, broth it,
+and scrape on sugar. Thus chickens, pigeons, or partridges.
+
+
+  _To hash Rabits otherwayes._
+
+Make a forcing or stuffing in the belly of the Rabits, with some
+sweet herbs, yolks of hard eggs, parsley, sage, currans, pepper and
+salt, and boil them as the former.
+
+
+  _To hash any Land Fowl._
+
+Take a capon, and hash the wings in fine thin slices, leave the
+rumps and legs whole, put them into a pipkin with a little strong
+broth, nutmeg, some stewed or pickled mushrooms, and an onion very
+small slic't, or as the capon is slic't about the bigness of a three
+pence; stew it down with a little butter and gravy, and then dish it
+on fine sippets, lay the rumps and legs on the meat, and run it over
+with beaten butter, beaten with slices of lemon-peel.
+
+
+  _To boil Woodcocks or Snipes._
+
+Boil them either in strong broth, or in water and salt, and being
+boiled, take out the guts, and chop them small with the liver, put
+to it some crumbs of grated white-bread, a little of the broth of
+the Cock, and some large mace; stew them together with some gravy,
+then dissolve the yolks of two eggs with some wine vinegar, and a
+little grated nutmeg, and when you are ready to dish it, put the
+eggs to it, and stir it among the sauce with a little butter; dish
+them on sippets, and run the sauce over them with some beaten butter
+and capers, or lemon minced small, barberries, or whole pickled
+grapes.
+
+Sometimes with this sauce boil some slic't onions, and currans
+boil'd in a broth by it self; when you boil it with onions, rub the
+bottom of the dish with garlick.
+
+
+  _Boil'd Cocks or Larks otherways._
+
+Boil them with the guts in them, in strong broth, or fair water, and
+three or four whole onions, large mace, and salt, the cocks being
+boil'd, make sauce with some thin slices of manchet or grated bread
+in another pipkin, and some of the broth where the fowl or cocks
+boil, then put to it some butter, and the guts and liver minced,
+then have some yolks of eggs dissolved with some vinegar and some
+grated nutmeg, put it to the other ingredients; stir them together,
+and dish the fowl on fine sippets; pour on the sauce with some
+slic't lemon, grapes, or barberries, and run it over with beaten
+butter.
+
+
+  _To boil any Land Fowl, as Turkey, Bustard, Pheasant, Peacock,
+    Partridge, or the like._
+
+Take a Turkey and flay off the skin, leave the legs and rumps whole,
+then mince the flesh raw with some beef-suet or lard, season it with
+nutmeg, pepper, salt, and some minced sweet herbs, then put to it
+some yolks of raw eggs, and mingle all together, with two bottoms of
+boil'd artichocks, roasted chesnuts blanched, some marrow, and some
+boil'd skirrets or parsnips cut like dice, or some pleasant pears,
+and yolks of hard eggs in quarters, some gooseberries, grapes, or
+barberries; fill the skin and prick it up in the back, stew it in a
+stewing-pan or deep dish, and cover it with another; but first put
+some strong broth to it, some marrow artichocks boil'd and
+quartered, large mace, white wine, chesnuts, quarters of pears,
+salt, grapes, barberries, and some of the meat made up in balls
+stewed with the Turkey being finely boil'd or stewed, serve it on
+fine carved sippets, broth it, and lay on the garnish with slices of
+lemon, and whole lemon-peel, run it over with beaten butter, and
+garnish the dish with chesnuts, yolks of hard eggs, and large mace.
+
+For the lears of thickening, yolks of hard eggs strained with some
+of the broth, or strained almond past with some of the broth, or
+else strained bread and sorrel.
+
+Otherways you may boil the former fowls either bon'd and trust up
+with a farsing of some minc'd veal or mutton, and seasoned as the
+former in all points, with those materials, or boil it with the
+bones in being trust up. A turkey to bake, and break the bones.
+
+Otherways bone the fowl, and fill the body with the foresaid
+farsing, or make a pudding of grated bread, minced suet of beef or
+veal, seasoned with cloves, mace, pepper, salt, and grapes, fill the
+body, and prick up the back, and stew it as is aforesaid.
+
+Or make the pudding of grated bread beef-suet minc'd some currans,
+nutmegs, cloves, sugar, sweet herbs, salt, juyce of spinage; if
+yellow, saffron, some minced meat, cream, eggs, and barberries: fill
+the fowl and stew it in mutton broth & white wine, with the gizzard,
+liver, and bones, stew it down well, then have some artichock
+bottoms boil'd and quarter'd, some potatoes boil'd and blanch'd, and
+some dates quarter'd, and some marrow boil'd in water and salt; for
+the garnish some boil'd skirret or pleasant pears. Then make a lear
+of almond paste strained with mutton broth, for the thickning of the
+former broth.
+
+Otherways simple, being stuffed with parsley, serve it in with
+butter, vinegar, and parsley, boil'd and minced; as also bacon
+boil'd on it, or about it, in two pieces; and two saucers of green
+sauce.
+
+Or otherways for variety, boil your fowl in water and salt, then
+take strong broth, and put in a faggot of sweet herbs, mace, marrow,
+cucumber slic't, and thin slices of interlarded bacon, and salt, _&c._
+
+
+  _To boil Capons, Pullets, Chickens, Pigeons,
+    Pheasants or Partridges._
+
+Searce them either with the bone or boned, then take off the skin
+whole, with the legs, wings, neck, and head on, mince the body with
+some bacon or beef suet, season it with nutmeg, pepper, cloves,
+beaten ginger, salt, and a few sweet herbs finely minced and mingled
+amongst some three or four yolks of eggs, some sugar, whole grapes,
+gooseberries, barberries, and pistaches; fill the skins, and prick
+them up in the back, then stew them between two dishes, with some
+strong broth, white-wine, butter, some large mace, marrow,
+gooseberries and sweet herbs, being stewed, serve them on sippets,
+with some marrow and slic't lemon; in winter, currans.
+
+
+  _To boil a Capon or Chicken in white Broth._
+
+First boil the Capon in water and salt, then take three pints of
+strong broth, and a quart of white-wine, and stew it in a pipkin
+with a quarter of a pound of dates, half a pound of fine sugar, four
+or five blades of large mace, the marrow of three marrow bones,
+a handful of white endive; stew these in a pipkin very leisurely,
+that it may but only simmer; then being finely stewed, and the broth
+well tasted, strain the yolks of ten eggs with some of the broth.
+Before you dish up the capon or chickens, put in the eggs into the
+broth, and keep it stirring, that it may not curdle, give it a warm,
+and set it from the fire: the fowls being dished up put on the
+broth, and garnish the meat with dates, marrow, large mace, endive,
+preserved barberries, and oranges, boil'd skirrets, poungarnet, and
+kernels. Make a lear of almond paste and grape verjuice.
+
+
+  _To boil a Capon in the Italian Fashion with Ransoles,
+    a very excellent way._
+
+Take a young Capon, draw it and truss it to boil, pick it very
+clean, and lay it in fair water, and parboil it a little, then boil
+it in strong broth till it be enough, but first prepare your
+Ransoles as followeth: Take a good quantity of beet leaves, and boil
+them in fair water very tender, and press out the water clean from
+them, then take six sweetbreads of veal, boil and mince them very
+small and the herbs also, the marrow of four or five marrow-bones,
+and the smallest of the marrow keep, and put it to your minced
+sweetbreads and herbs, and keep bigger pieces, and boil them in
+water by it self, to lay on the Capon, and upon the top of the dish,
+then take raisons of the sun ston'd, and mince them small with half
+a pound of dates, and a quarter of a pound of pomecitron minced
+small, and a pound of Naples-bisket grated, and put all these
+together into a great, large dish or charger, with half a pound of
+sweet butter, and work it with your hands into a peice of paste, and
+season it with a little nutmeg, cinamon, ginger, and salt, and some
+parmisan grated and some fine sugar also and mingle them well, then
+make a peice of paste of the finest flower, six yolks of raw eggs,
+a little saffron beaten small, half a pound of butter and a little
+salt, with some fair water hot, (not boiling) and make up the paste,
+then drive out a long sheet with a rowling pin as thin as you can
+possible, and lay the ingredients in small heaps, round or long on
+the paste, then cover them with the paste, and cut them off with a
+jag asunder, and make two hundred or more, and boil them in a broad
+kettle of strong broth, half full of liquor; and when it boils put
+the Ransols in one by one and let them boil a quarter of an hour;
+then take up the Capon into a fair large dish, and lay on the
+Ransoles, and stew on them grated cheese or parmisan, and
+Naples-bisket grated, cinamon and sugar; and thus between every lay
+till you have filled the dish, and pour on melted butter with a
+little strong broath, then the marrow, pomecitron, lemons slic't,
+and serve it up; or you may fry half the Ransoles in clarified
+butter, _&c._
+
+
+  _A rare Fricase._
+
+Take six pigeon and six chicken-peepers, scald and truss them being
+drawn clean, head and all on, then set them, and have some
+lamb-stones and sweet-breads blanch'd, parboild and slic't, fry most
+of the sweet-breads flowred; have also some asparagus ready, cut off
+the tops an inch long, the yolk of two hard eggs, pistaches, the
+marrow of six marrow-bones, half the marrow fried green, & white
+butter, let it be kept warm till it be almost dinner time; then have
+a clean frying-pan, and fry the fowl with good sweet butter, being
+finely fryed put out the butter, & put to them some roast mutton
+gravy, some large fried oysters and some salt; then put in the hard
+yolks of eggs, and the rest of the sweet-breads that are not fried,
+the pistaches, asparagus, and half the marrow: then stew them well
+in the frying-pan with some grated nutmeg, pepper, a clove or two of
+garlick if you please, a little white-wine, and let them be well
+stew'd. Then have ten yolks of eggs dissolved in a dish with
+grape-verjuice or wine-vinegar, and a little beaten mace, and put it
+to the frycase, then have a French six penny loaf slic't into a fair
+larg dish set on coals, with some good mutton gravy, then give the
+frycase two or three warms on the fire, and pour it on the sops in
+the dish; garnish it with fried sweet-breads, fried oysters, fried
+marrow, pistaches, slic't almonds and the juyce of two or three
+oranges.
+
+
+  _Capons in Pottage in the _French_ Fashion._
+
+Draw and truss the Capons, set them, & fill their bellies with
+marrow; then put them in a pipkin with a knuckle of veal, a neck of
+mutton, a marrow bone, and some sweet breads of veal, season the
+broth with cloves mace, and a little salt, and set it to the fire;
+let it boil gently till the capons be enough, but have a care you
+boil them not too much; as your capons boil, make ready the bottoms
+and tops of eight or ten rowls of _French_ bread, put them dried
+into a fair silver dish, wherein you serve the capons; set it on the
+fire, and put to the bread two ladle-full of broth wherein the
+capons are boil'd, & a ladlefull of mutton gravy; cover the dish and
+let it stand till you dish up the capons; if need require, add now
+and then a ladle-full of broth and gravy: when you are ready to
+serve it, first lay on the marrow-bone, then the capons on each
+side; then fill up the dish with gravy of mutton, and wring on the
+juyce of a lemon or two; then with a spoon take off all the fat that
+swimmeth on the pottage; garnish the capons with the sweetbreads,
+and some carved lemon, and serve it hot.
+
+
+  _To boil a Capon, Pullet, or Chicken._
+
+Boil them in good mutton broth, white mace, a faggot of sweet herbs,
+sage, spinage, marigold leaves and flowers, white or green endive,
+borrage, bugloss, parsley, and sorrel, and serve it on sippets.
+
+
+  _To boil Capons or Chickens with Sage and Parsley._
+
+First boil them in water and salt, then boil some parsley, sage, two
+or three eggs hard, chop them; then have a few thin slices of fine
+manchet, and stew all together, but break not the slices of bread;
+stew them with some of the broth wherein the chickens boil, some
+large mace, butter, a little white-wine or vinegar, with a few
+barberries or grapes; dish up the chickens on the sauce, and run
+them over with sweet butter and lemon cut like dice, the peel cut
+like small lard, and boil a little peel with the chickens.
+
+
+  _To boil a Capon or Chicken with divers compositions._
+
+Take off the skin whole, but leave on the legs, wings, and head;
+mince the body with some beef suet or lard, put to it some sweet
+herbs minced, and season it with cloves, mace, pepper, salt, two or
+three eggs, grapes, gooseberries, or barberries, bits of potato or
+mushroms. In the winter with sugar, currans, and prunes, fill the
+skin, prick it up, and stew it between two dishes with large mace
+and strong broth, peices of artichocks, cardones, or asparagus, and
+marrow: being finely stewed, serve it on carved sippets, and run it
+over with beaten butter, lemon slic't, and scrape on sugar.
+
+
+  _To boil a Capon or Chicken with Cardones, Mushroms, Artichocks,
+    or Oysters._
+
+The foresaid Fowls being parboil'd, and cleansed from the grounds,
+stew them finely; then take your Cardones being cleansed and peeled
+into water, have a skillet of fair water boiling hot, and put them
+therein; being tender boil'd, take them up and fry them in chopt
+lard or sweet butter, pour away the butter, and put them into a
+pipkin, with strong broth, pepper, mace, ginger, verjuyce, and juyce
+of orange; stew all together, with some strained almonds, and some
+sweet herbs chopped, give them a warm, and serve your capon or
+chicken on sippets.
+
+Let them be fearsed, as you may see in the book of fearst meats, and
+wrap your fearst fowl in cauls of veal, half roast them, then stew
+them in a pipkin with the foresaid Cardones and broth.
+
+
+  _To boil a Capon or Chicken in the _French_ Fashion,
+    with Skirrets or _French_ Beans._
+
+Take a capon and boil it in fair water with a little salt, and a
+faggot of tyme and rosemary bound up hard, some parsley and
+fennil-roots, being picked and finely cleansed, and two or three
+blades of large mace; being almost boil'd, put in two whole onions
+boil'd and strained with oyster liquor, a little verjuyce, grated
+bread, and some beaten pepper, give it a warm or two, and serve the
+capon or chicken on fine carved sippets. Garnish it with orange peel
+boil'd in strong broth, and some French beans boil'd, and put in
+thick butter, or some skirret, cardones, artichocks, slic't lemon,
+mace, or orange.
+
+
+  _To boil a Capon or Chicken with sugar Pease._
+
+When the cods be but young, string them and pick off the husks; then
+take two or three handfuls, and put them into a pipkin with half a
+pound of sweet butter, a quarter of a pint of fair water, gross
+pepper, salt, mace, and some sallet oyl: stew them till they be very
+tender, and strain to them three or four yolks of eggs, with six
+spoonfuls of sack.
+
+
+  _To boil a Capon or Chicken with Colliflowers._
+
+Cut off the buds of your flowers, and boil them in milk with a
+little mace till they be very tender; then take the yolks of two
+eggs, and strain them with a quarter of a pint of sack; then take as
+much thick butter being drawn with a little vinegar and slic't
+lemon, brew them together; then take the flowers out of the milk,
+put them to the butter and sack, dish up your capon being tender
+boil'd upon sippets finely carved, and pour on the sauce, serve it
+to the table with a little salt.
+
+
+  _To boil a Capon or Chicken with Sparagus._
+
+Boil your capon or chicken in fair water and some salt, then put in
+their bellies a little mace, chopped parsley, and sweet butter;
+being boild, serve them on sippets, and put a little of the broth on
+them: then have a bundle or two of sparagus boil'd, put in beaten
+butter, and serve it on your capon or chicken.
+
+
+  _To boil a Capon or Chicken with Rice._
+
+Boil the capon in fair water and salt, then take half a pound of
+rice, and boil it in milk; being half boil'd, put away the milk, and
+boil it in two quarts of cream, put to it a little rose-water and
+large mace, or nutmeg, with the foresaid materials. Being almost
+boil'd, strain the yolks of six or seven eggs with a little cream,
+and stir all together; give them a warm, and dish up the capon or
+chicken, then pour on the rice being seasoned with sugar and salt,
+and serve it on fine carved sippets. Garnish the dish with scraped
+sugar, orange, preserved barberries, slic't lemon, or pomegranate
+kernels, as also the Capon or chicken, and marrow on them.
+
+
+  _Divers Meats boiled with Bacon hot or cold;
+    as Calves-head, any Joynt of Veal, lean Venison,
+    Rabits, Turkey, Peacock, Capons, Pullets, Pheasants,
+    Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl._
+
+Take a leg of veal and soak it in fair water, the blood being well
+soaked from it, and white, boil it, but first stuff it with parsley
+and other sweet herbs chopped small, as also some yolks of hard eggs
+minced, stuff it and boil it in water and salt, then boil the bacon
+by it self either stuffed or not, as you please; the veal and bacon
+being boil'd white, being dished serve them up, and lay the bacon by
+the veal with the rinde on in a whole piece, or take off the rinde
+and cut it in four, six, or eight thin slices; let your bacon be of
+the ribs, and serve it with parsley strowed on it, green sauce in
+saucers, or others, as you may see in the Book of Sauces.
+
+
+  _Cold otherways._
+
+Boil any of the meats, poultry, or birds abovesaid with the ribs of
+bacon, when it is boil'd take off the rind being finely kindled from
+the rust and filth, slice it into thin slices, and season it with
+nutmeg, cinamon, cloves, pepper, and Fennil-seed all finely beaten,
+with fine sugar amongst them, sprinkle over all rose vinegar, and
+put some of the slices into your boild capon or other fowl, lay some
+slices on it, and lay your capon or other fowl on some blank manger
+in a clean dish, and serve it cold.
+
+
+  _To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads
+    in the _French_ Fashion, with green Pease or Hasters._
+
+Take pease, shell them, and put them all into boiling mutton broth,
+with some thin slices of interlarded bacon; being almost boiled, put
+in chopped parsley, some anniseeds, and strain some of the pease,
+thicken them or not, as you please; then put some pepper, give it a
+warm, and serve Kids or Lambs head on sippets, and stick it
+otherways with eggs and grated cheese, or some of the pease or
+flower strained; sometimes for variety you may use saffron or mint.
+
+
+_To boil all other small Fowls, as Ruffes, Brewes, Godwits, Knots,
+Dotterels, Strenits, Pewits, Ollines, Gravelens, Oxeyes,
+Red-shanks_, &c.
+
+Half roast any of these fowls, and stick on one side a few cloves as
+they roast, save the gravy, and being half roasted, put them into a
+pipkin, with the gravy, some claret wine, as much strong broth as
+will cover them, some broild houshold-bread strained, also mace,
+cloves pepper, ginger, some fried onions and salt; stew all well
+together, and serve them on fine carved sippets; sometimes for
+change add capers and samphire.
+
+
+  _To boil all manner of small Birds, or Land Fowl,
+    as Plovers, Quails, Rails, Black-birds, Thrushes,
+    Snites, Wheat-ears, Larks, Sparrows, Martins._
+
+Take them and truss them, or cut off the legs & heads, and boil them
+in strong broth or water, scum them, and put in large mace,
+white-wine, washed currans, dates, marrow, pepper, and salt; being
+well stewed, dish them on fine carved sippets, thicken the broth
+with strained almonds, rose-water, and sugar, and garnish them with
+lemon, barberries, sugar, or grated bread strewed about the dish.
+For Leir otherways, strained bread and hard eggs, with verjuyce and
+broth.
+
+Sometimes for variety garnish them with potatoes, farsings, or
+little balls of farsed manchet.
+
+
+  _To boil a Swan, Whopper, wilde or tame Goose, Crane,
+    Shoveller, Hern, Ducks, Mallard, Bittorn, Widgeons,
+    Gulls, or Curlews._
+
+Take a Swan and bone it, leave on the legs and wings, then make a
+farsing of some beef-suet or minced lard, some minced mutton or
+venison being finely minced with some sweet herbs, beaten nutmeg,
+pepper, cloves, and mace; then have some oysters parboil'd in their
+own liquor, mingle them amongst the minced meat, with some raw eggs,
+and fill the body of the fowl, prick it up close on the back, and
+boil it in a stewing-pan or deep dish, then put to the fowl some
+strong broth, large mace, white-wine, a few cloves, oyster-liquor,
+and some boil'd marrow; stew them all well together: then have
+oysters stewed by themselves with an onion or two, mace, pepper,
+butter, and a little white-wine. Then have the bottoms of artichocks
+ready boild, and put in some beaten butter, and boil'd marrow; dish
+up the fowl on fine carved sippets, then broth them, garnish them
+with stewed oysters, marrow, artichocks, gooseberries, slic't lemon,
+barberries or grapes and large mace; garnish the dish with grated
+bread, oysters, mace, lemon and artichocks, and run the fowl over
+with beaten butter.
+
+Otherways fill the body with a pudding made of grated bread, yolks
+of eggs, sweet herbs minced small, with an onion, and some beef-suet
+minced, some beaten cloves, mace, pepper, and salt, some of the
+blood of the fowl mixed with it, and a little cream; fill the fowl,
+and stew it or boil it as before.
+
+
+  _To boil any large Water Fowl otherways, a Swan, Whopper,
+    wild or tame Geese._
+
+Take a goose and salt it two or three days, then truss it to boil,
+cut lard as big as your little finger, and lard the breast; season
+the lard with pepper, mace, and salt; then boil it in beef-broth, or
+water and salt, put to it pepper grosly beaten, a bundle of
+bay-leaves, tyme, and rosemary bound up very well, boil them with
+the fowl; then prepare some cabbidge boild tender in water and salt,
+squeeze out the water from it, and put it in a pipkin with strong
+broth, claret wine, and a good big onion or two; season it with
+pepper, mace, and salt, and three or four anchovies dissolved; stew
+these together with a ladleful of sweet butter, and a little
+vinegar: and when the goose is boil'd enough, and your cabbidge on
+sippets, lay on the goose with some cabbidge on the breast, and
+serve it up. Thus you may dress any large wild Fowl.
+
+
+  _To boil all manner of small Sea or Land Fowl._
+
+Boil the fowl in water and salt, then take some of the broth, and
+put to it some beefs-udder boild, and slic't into thin slices with
+some pistaches blanch'd, some slic't sausages stript out of the
+skin, white-wine, sweet, herbs, and large mace; stew these together
+till you think it sufficiently boiled, then put to it beet-root cut
+into slices, beat it up with butter, and carve up the Fowl, pour the
+broth on it, and garnish it with sippets, or what you please.
+
+
+  _Or thus._
+
+Take and lard them, then half roast them, draw them, and put them in
+a pipkin with some strong broth or claret wine, some chesnuts,
+a pint of great oysters, taking the breads from them, two or three
+onions minced very small, some mace, a little beaten ginger, and a
+crust of _French_ bread grated; thicken it, and dish them up on
+sops: If no oysters, chesnuts, or artichock bottoms, turnips,
+colliflowers, interlarded bacon in thin slices, and sweetbreads,
+_&c._
+
+
+  _Otherways._
+
+Take them and roast them, save the gravy, and being roasted, put
+them in a pipkin, with the gravy, some slic't onions, ginger,
+cloves, pepper, salt, grated bread, claret wine, currans, capers,
+mace, barberries, and sugar, serve them on fine sippets, and run
+them over with beaten butter, slic't lemon, and lemon peel;
+sometimes for change use stewed oysters or cockles.
+
+
+  _To boil or dress any Land Fowl, or Birds in the Italian fashion,
+    in a Broth called _Brodo-Lardiero_._
+
+Take six Pigeons being finely cleansed, and trust, put them into a
+pipkin with a quart of strong broth, or water, and half wine, then
+put therein some fine slices of interlarded bacon, when it boils
+scum it, and put in nutmeg, mace, ginger, pepper, salt, currans,
+sugar, some sack, raisins of the sun, prunes, sage, dryed cherries,
+tyme, a little saffron, and dish them on fine carved sippets.
+
+
+  _To stew Pigeons in the _French_ fashion._
+
+The Pigeons being drawn and trust, make a fearsing or stopping of
+some sweet herbs minced, then mince some beef-suet or lard, grated
+bread, currans, cloves, mace, pepper, ginger, sugar, & 3 or 4 raw
+eggs. The pigeons being larded & half roasted, stuff them with the
+foresaid fearsing, and put boil'd cabbidge stuck with a few cloves
+round about them; bind up every Pigeon several with packthread, then
+put them in a pipkin a boiling with strong mutton broth, three or
+four yolks of hard eggs minced small, some large mace, whole cloves,
+pepper, salt, and a little white-wine; being boil'd, serve them on
+fine carved sippets, and strow on cinamon, ginger, and sugar.
+
+
+  _Otherways in the _French_ Fashion._
+
+Take Pigeons ready pull'd or scalded, take the flesh out of the
+skin, and leave the skin whole with the legs and wings hanging to
+it, mince the bodies with some lard or beef suet together very
+small, then put to them some sweet herbs finely minced, and season
+all with cloves, mace, ginger, pepper, some grated bread or parmisan
+grated, and yolks of eggs; fill again the skins, and prick them up
+in the back, then put them in a dish with some strong broth, and
+sweet herbs chopped, large mace, gooseberries, barberries, or
+grapes; then cabbidge-lettice boil'd in water and salt, put to them
+butter, and the Pigeons being boil'd, serve them on sippets.
+
+
+  _To boil Pigeons otherways._
+
+Being trussed, put them in a pipkin, with some strong broth or fair
+water, boil and scum them, then put in some mace, a faggot of sweet
+herbs, white endive, marigold flowers, and salt; and being finely
+boiled, serve them on sippets, and garnish the dish with mace and
+white endive flowers.
+
+Otherways you may add Cucumbers in quarters either pickled or fresh,
+and some pickled capers; or boil the cucumbers by themselves, and
+put them in beaten butter, and sweet herbs chopped small.
+
+Or boil them with capers, samphire, mace, nutmeg, spinage, endive,
+and a rack or chine of mutton boil'd with them.
+
+Or else with capers, mace, salt, and sweet herbs in a faggot; then
+have some cabbidge or colliflowers boil'd very tender in fair water
+and salt, pour away the water, and put them in beaten butter, and
+when the fowls be boil'd, serve the cabbidge on them.
+
+
+  _To boil Pigeons otherwaies._
+
+Take Pigeons being finely cleansed and trust, put them in a pipkin
+or skillet clean scowred, with some mutton broth or fair water; set
+them a boiling and scum them clean, then put to them large mace, and
+well washed currans, some strained bread strained with vinegar and
+broth, put it to the Pigeons with some sweet butter and capers; boil
+them very white, and being boil'd, serve them on fine carved sippets
+in the broth with some sugar; garnish them with lemon, fine sugar,
+mace, grapes, gooseberries, or barberries, and run them over with
+beaten butter; garnish the dish with grated manchet.
+
+
+
+
+  Pottages.
+
+
+  _Pottage in the _Italian_ Fashion._
+
+Boil green pease with some strong broth, and interlarded bacon cut
+into slices; the pease being boiled, put to them some chopped
+parsley, pepper, anniseed, and strain some of the pease to thicken
+the broth; give it a walm and serve it on sippets, with boil'd
+chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or
+any poultry.
+
+Sometimes for variety you may thicken the broth with eggs.
+
+
+  _Pottage otherways in the Italian Fashion._
+
+Boil a rack of mutton, a few whole cloves, mace, slic't ginger, all
+manner of sweet herbs chopped, and a little salt; being finely
+boiled, put in some strained almond-paste, with grape verjuyce,
+saffron, grapes, or gooseberries; give them a warm, and serve your
+meat on sippets.
+
+
+  _Pottage of Mutton, Veal, or Beef, in the _English_ Fashion._
+
+Cut a rack of mutton in two pieces, and take a knuckle of veal, and
+boil it in a gallon pot or pipkin, with good store of herbs, and a
+pint of oatmeal chopped amongst the herbs, as tyme, sweet marjoram,
+parsley, chives, salet, succory, marigold-leaves and flowers,
+strawberry-leaves, violet-leaves, beets, borage, sorrel, bloodwort,
+sage, pennyroyal; and being finely boil'd, serve them on fine carved
+sippets with the mutton and veal, _&c._
+
+
+  _To stew a Shoulder of Mutton with Oysters._
+
+Take a shoulder of mutton, and roast it, and being half roasted or
+more, take off the upper skin whole, & cut the meat into thin
+slices, then stew it with claret, mace, nutmeg, anchovies,
+oyster-liquor, salt, capers, olives, samphire, and slices of orange;
+leave the shoulder blade with some meat on it, and hack it, save
+also the marrow bone whole with some meat on it, and lay it in a
+clean dish; the meat being finely stewed, pour it on the bones, and
+on that some stewed oysters and large oysters over all, with slic't
+lemon and lemon peel.
+
+The skin being first finely breaded, stew the oysters with large
+mace, a great onion or two, butter, vinegar, white wine, a bundle of
+sweet herbs, and lay on the skin again over all, _&c._
+
+
+  _To roast a Shoulder of Mutton with Onions and Parsley,
+    and baste it with Oranges._
+
+Stuff it with parsley and onions, or sweet herbs, nutmeg, and salt,
+and in the roasting of it, baste it with the juyce of oranges, save
+the gravy and clear away the fat; then stew it up with a slice or
+two of orange and an anchovie, without any fat on the gravy, _&c._
+
+
+  _Other Hashes of Scotch Collops._
+
+Cut a leg of mutton into thin slices as thin as a shilling, cross
+the grain of the leg, sprinkle them lightly with salt, and fry them
+with sweet butter, serve them with gravy or juice of oranges, and
+nutmeg, and run them over with beaten butter, lemon, _&c._
+
+
+  _Otherways the foresaid Collops._
+
+For variety, sometimes season them with coriander-seed, or stamped
+fennil-seed, pepper and salt; sprinkle them with white wine, then
+flower'd, fryed, and served with juice of orange, for sauce, with
+sirrup of rose-vinegar, or elder vinegar.
+
+
+  _Other Hashes or Scotch Collop of any Joint of Veal,
+    either in Loyn, Leg, Rack or Shoulder._
+
+Cut a leg into thin slices, as you do Scotch collops of mutton, hack
+and fry them with small thin slices of interlarded bacon as big as
+the slices of veal, fry them with sweet butter; and being finely
+fried, dish them up in a fine dish, put from them the butter that
+you fried them with, and put to them beaten butter with lemon,
+gravy, and juyce of orange.
+
+
+  _A Hash of a Leg of Mutton in the _French_ fashion._
+
+Parboil a leg of mutton, then take it up, pare off some thin slices
+on the upper and under side, or round it, prick the leg through to
+let out the gravy on the slices; then bruise some sweet herbs, as
+tyme, parsly, marjoram, savory, with the back of a ladle, and put to
+it a piece of sweet butter, pepper, verjuyce; and when your mutton
+is boild, pour all over the slices herbs and broth on the leg into a
+clean dish.
+
+
+  _Another Hash of Mutton or Lamb, either hot or cold._
+
+Roast a shoulder of mutton, and cut it into slices, put to it
+oysters, white wine, raisins of the sun, salt, nutmeg, and strong
+broth, (or no raisins) slic't lemon or orange; stew it all together,
+and serve it on sippets, and run it over with beaten butter and
+lemon, _&c._
+
+
+  _Another Hash of a Joynt of Mutton or Lamb hot or cold._
+
+Cut it in very thin slices, then put them in a pipkin or dish, and
+put to it a pint of claret wine, salt, nutmeg, large mace, an
+anchovie or two, stew them well together with a little gravy; and
+being finely stewed serve them on carved sippets with some beaten
+butter & lemon, _&c._
+
+
+  _Otherways._
+
+Cut it into thin slices raw, and fry it with a pint of white wine
+till it be brown, and put them into a pipkin with slic't lemon,
+salt, fried parsley, gravy, nutmeg, and garnish your dish with
+nutmeg and lemon.
+
+
+  _Other Hashes of a Shoulder of Mutton._
+
+Boil it and cut it in thin slices, hack the shoulder-blade, and put
+all into a pipkin or deep dish, with some salt, gravy, white-wine,
+some strong broth, and a faggot of sweet herbs, oyster-liquor,
+caper-liquor, and capers; being stewed down, bruse some parsley, and
+put to it some beaten cloves and mace, and serve it on sippets.
+
+
+
+
+  Divers made Dishes or _Capilotado's_.
+
+
+  _First, a Dish of Chines of Mutton, Veal, Capon, Pigeons,
+    or other Fowls._
+
+Boil a pound of rice in mutton broth, put to it some blanched
+chesnuts, pine apple-seeds, almonds or pistaches; being boil'd
+thick, put to it some marrow or fresh butter, salt, cinamon, and
+sugar; then cut your veal into small bits or peices, and break up
+the fowl; then have a fair dish, and set it on the embers, and put
+some of your rice, and some of the meat, and more of the rice and
+sugar, and cinamon, and pepper over all, and some marrow.
+
+
+  __Capilotado_, in the _Lumbardy_ fashion of a Capon._
+
+Boil rice in mutton broth till it be very thick, and put to it some
+salt and sugar.
+
+Then have also some Bolonia Sausages boil'd very tender, minced very
+small, or grated, and some grated cheese, sugar, and cinamon mingled
+together; then cut up the boil'd or roast capon, and lay it upon a
+clean dish with some of the rice, strow on cinamon and sausage,
+grated cheese and sugar, and lay on yolks of raw eggs; thus make two
+or three layings and more, eggs and some butter or marrow on the top
+of all, and set it on the embers, and cover it, or in a warm oven.
+
+
+  __Capilotado_ of Pigeons or wild Ducks,
+    or any Land or Sea Fowls roasted._
+
+Take a pound of almond-paste, and put to it a Capon minc't and
+stamped with the almonds, & some crums of manchet, some sack or
+white-wine, three pints of strong broth cold, and eight or ten yolks
+of raw eggs; strain all the foresaid together, and boil it in a
+skillet with some sugar to a pretty thickness, put to it some
+cinamon, nutmeg, and a few whole cloves, then have roast Pigeons, or
+any small birds roasted, cut them up, and do as is aforesaid, and
+strow on sugar and cinamon.
+
+
+  __Capilotado_ for roast Meats, as Partridges, Pigeons,
+    eight or twelve, or any other the like;
+    or Sea Fowls, Ducks, or Widgeons._
+
+Take a pound of almonds, a pound of currans, a pound of sugar, half
+a pound of muskefied bisket-bread, a pottle of strong broth cold,
+half a pint of grape verjuyce, pepper half an ounce, nutmegs as
+much, an ounce of cinamon, and a few cloves; all these aforesaid
+stamped, strained, and boil'd with the aforesaid liquor, and in all
+points as the former, only toasts must be added.
+
+
+  _Other _Capilotado_ common._
+
+Take two pound of parmisan grated, a minced kidney of veal, a pound
+of other fat cheese, ten cloves of garlick boil'd, broth or none,
+two capons minced and stamped, rost or boil'd, and put to it ten
+yolks of eggs raw, with a pound of sugar: temper the foresaid with
+strong broth, and boil all in a broad skillet or brass pan, in the
+boiling stir it continually till it be incorporated, and put to it
+an ounce of cinamon, a little pepper, half an ounce of cloves, and
+as much nutmeg beaten, some saffron; then break up your roast fowls,
+roast lamb, kid, or fried veal, make three bottoms, and set it into
+a warm oven, till you serve it in, _&c._
+
+
+  __Capilotado_, or Custard, in the Hungarian fashion,
+    in the pot, or baked in an Oven._
+
+Take two quarts of goat or cows milk, or two quarts of cream, and
+the whites of five new laid eggs, yolks and all, or ten yolks,
+a pound of sugar, half an ounce of cinamon, a little salt, and some
+saffron; strain it and bake it in a deep dish; being baked, put on
+the juyce of four or five oranges, a little white wine, rose-water,
+and beaten ginger, _&c._
+
+
+  _Capilotado Francois._
+
+Roast a leg of mutton, save the gravy, and mince it small, then
+strain a pound of almond paste with some mutton or capon broth cold,
+some three pints and a half of grape verjuyce, a pound of sugar,
+some cinamon, beaten pepper, and salt; the meat and almonds being
+stamp'd and strained, put it a boiling softly, and stir it
+continually, till it be well incorporate and thick; then serve it in
+a dish with some roast chickens, pigeons, or capons: put the gravy
+to it, and strow on sugar, some marrow, cinamon, _&c._
+
+Sometimes you may add some interlarded bacon instead of marrow, some
+sweet herbs, and a kidney of veal.
+
+Sometimes eggs, currans, saffron, gooseberries, _&c._
+
+
+  _Other made Dishes, or little Pasties called in Italian _Tortelleti_._
+
+Take a rost or boil'd capon, and a calves udder, or veal, mince it
+and stamp it with some marrow, mint, or sweet marjoram, put a pound
+of fat parmisan grated to it, half a pound of sugar, and a quarter
+of a pound of currans, some chopped sweet herbs, pepper, saffron,
+nutmeg, cinamon, four or five yolks of eggs, and two whites; mingle
+all together and make a piece of paste of warm or boiling liquor,
+and some rose-water, sugar, butter; make some great and some very
+little, rouls or stars, according to the judgment of the Cook; boil
+them in broth, milk, or cream. Thus also fish. Serve them with
+grated fat cheese or parmisan, sugar, and beaten cinamon on them in
+a dish, _&c._
+
+
+  _Tortelleti, or little Pasties._
+
+Mince some interlarded bacon, some pork or any other meat, with some
+calves udder, and put to it a pound of fresh cheese, fat cheese, or
+parmisan, a pound of sugar, and some roasted turnips or parsnips,
+a quarter of a pound of currans, pepper, cloves, nutmegs, eight
+eggs, saffron; mingle all together, and make your pasties like
+little fishes, stars, rouls, or like beans or pease, boil them in
+flesh broth, and serve them with grated cheese and sugar, and serve
+them hot.
+
+
+  __Tortelleti_, or little Pasties otherwayes, of Beets or Spinage
+    chopped very small._
+
+Being washed and wrung dry, fry them in butter, put to them some
+sweet herbs chopped small, with some grated parmisan, some cinamon,
+cloves, saffron, pepper, currans, raw eggs, and grated bread: Make
+your pasties, and boil them in strong broth, cream, milk, or
+almond-milk: thus you may do any fish. Serve them with sugar,
+cinamon, and grated cheese.
+
+
+  __Tortelleti_, of green Pease, French Beans,
+    or any kind of Pulse green or dry._
+
+Take pease gren or dry, French beans, or garden beans green or dry,
+boil them tender, and stamp them; strain them through a strainer,
+and put to them some fried onions chopped small, sugar, cinamon,
+cloves, pepper, and nutmeg, some grated parmisan, or fat cheese, and
+some cheese-curds stamped.
+
+Then make paste, and make little pasties, boil them in broth, or as
+beforesaid, and serve them with sugar, cinamon, and grated cheese in
+a fine clean dish.
+
+
+  _To boil a Capon or chicken with Colliflowers
+    in the French Fashion._
+
+Cut off the buds of your flowers, and boil them in milk with a
+little mace till they be very tender; then take the yolks of 2 eggs,
+strain them with a quarter of a pint of sack; then take as much
+thick butter, being drawn with a little vinegar and a slic't lemon,
+brew them together; then take the flowers out of the milk, and put
+them into the butter and sack: then dish up your Capon, being tender
+boil'd, upon sippets finely carved, and pour on the sauce, and serve
+it to the Table with a little salt.
+
+
+  _To boil Capons, Chickens, Pigeons, or any Land Fowls
+    in the French Fashion._
+
+Either the skin stuffed with minced meat, or boned, & fill the vents
+and body; or not boned and trust to boil, fill the bodies with any
+of the farsings following made of any minced meat, and seasoned with
+pepper, cloves, mace, and salt; then mince some sweet herbs with
+bacon and fowl, veal, mutton, or lamb, and mix with it three or four
+eggs, mingle all together with grapes, gooseberries, barberries, or
+red currans, and sugar, or none, some pine-apple-seed, or pistaches;
+fill the fowl, and stew it in a stewing-pan with some strong broth,
+as much as will cover them, and a little white wine; being stewed,
+serve them in a dish with sippets finely carved, and slic't oranges,
+lemons, barberries, gooseberries, sweet herbs chopped, and mace.
+
+
+  _To boil Partridges, or any of the former Fowls
+    stuffed with any the filling aforesaid._
+
+Boil them in a pipkin with strong broth, white-wine, mace, sweet
+herbs chopped very fine, and put some salt, and stew them leisurely;
+being finely stewed, put some marrow, and strained almonds, with
+rosewater to thicken it, serve them on fine carved sippets, and
+broth them, garnish the dish with grated bread and pistaches, mace,
+and lemon, or grapes.
+
+
+  _To boil Pigeons, Woodcocks, Snites, Black birds, Thrushes,
+    Veldifers, Rails, Quails, Larks, Sparrows, Wheat ears,
+    Martins, or any small Land Fowl._
+
+
+  _Woodcocks or Snites._
+
+Boil them either in strong broth or water and salt, and being
+boil'd, take out the guts, and chop them small with the liver, put
+to it some crumb of white-bread grated, a little of the broth of the
+cock, and some large mace, stew them together with some gravy; then
+dissolve the yolks of two eggs with some wine vinegar, and a little
+grated nutmeg, and when you are ready to dish it, put the eggs to
+it, and stir it amongst the sauce with a little butter, dish them on
+sippets, and run the sauce over them with some beaten butter and
+capers, lemon minced small, barberries or pickled grapes whole.
+
+Sometimes with this sauce, boil some slic't onions and currans in a
+broth by it self: when you boil it not with onions, rub the bottom
+of the dish with a clove or two of garlick.
+
+
+  _Boil Woodcocks or Larks otherways._
+
+Take them with the guts in, and boil them in some strong broth or
+fair water, and three or four whole onions, larg mace, and salt; the
+cocks being boil'd, make sauce with the some thin slices of manchet,
+or grated, in another pipkin, and some of the broth where the fowl
+or cocks boil, and put to it some butter, the guts and liver minced,
+and then have some yolks of eggs dissolved with some vinegar & some
+grated nutmeg, put it to the other ingredients, and stir them
+together, and dish the fowl on fine sippets, and pour on the sauce
+and some slic't lemon, grapes, or barberries, and run it over with
+beaten buter.
+
+
+_To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper,
+Crane, Geese, Shoveler, Hern, Bittorn, Duck, Widgeons, Gulls,
+Curlew, Teels, Ruffs,_ &c.
+
+Stuff either the skin with his own meat, being minced with lard or
+beef-suet, some sweet herbs, beaten nutmeg, cloves, mace, and
+parboil'd oysters; mix all together, fill the skin, and prick it
+fast on the back, boil it in a large stewing pan or deep dish, with
+some strong broth, claret or white-wine, salt, large mace, two or
+three cloves, a bundle of sweet herbs, or none, oyster-liquor and
+marrow, stew all well together. Then have stewed oysters by
+themselves ready stewed with an onion or two, mace, pepper, butter,
+and a little white-wine.
+
+Then have the bottoms of artichocks put in beaten butter, and some
+boild marrow ready also; then again dish up the fowl on fine carved
+sippets, broth the fowl, & lay on the oysters, artichocks, marrow,
+barberries, slic't lemon, gooseberries, or grape; and garnish your
+dish with grated manchet strowed, and some oysters, mace, lemon, and
+artichocks, and run it over with beaten butter.
+
+Otherways bone it and fill the body with a farsing or stuffing made
+of minced mutton with spices, and the same materials as aforesaid.
+
+Otherways, Make a pudding and fill the body, being first boned, and
+make the pudding of grated bread, sweet herbs chopped; onions,
+minced suet or lard, cloves, mace, pepper, salt, blood, and cream;
+mingle all together, as beforesaid in all points.
+
+Or a bread pudding without blood or onions, and put minced meat to
+it, fruit, and sugar.
+
+Otherways, boil them in strong broth, claret-wine, mace, cloves,
+salt, pepper, saffron, marrow, minced, onions, and thickned with
+strained sweet-breads of veal; or hard eggs strained with broth, and
+garnished with barberries, lemon, grapes, red currans, or
+gooseberries.
+
+
+_To boil all manner of Sea Fowls, as Swan, Whopper, Geese, Ducks,
+Teels._ &c.
+
+Put your fowl being cleansed and trussed into a pipkin fit for it,
+and boil it with strong broth or fair spring water, scum it clean,
+and put in three or four slic't onions, some large mace, currans,
+raisins, some capers, a bundle of sweet herbs, grated or strained
+bread, white-wine, two or three cloves, and pepper; being finely
+boil'd, slash it on the breast, and dish it on fine carved sippets;
+broth it, and lay on slic't lemon and a lemon peel, barberries or
+grapes, run it over with beaten butter, sugar, or ginger, and trim
+the dish sides with grated bread in place of the beaten ginger.
+
+
+  _To boil these Fowls otherways._
+
+You may add some oyster liquor, barberries, grapes, gooseberries, or
+lemon.
+
+And sometimes prunes, raisins, or currans.
+
+Otherways, half roast any of your fowls, slash them down the breast,
+and put them in a pipkin with the breast downward, put to them two
+or three slic't onions and carrots cut like lard, some mace, pepper,
+and salt, butter, savory, tyme, some strong broth, and some
+white-wine; let the broth be half wasted, and stew it very softly;
+being finely stewed dish it up, serve it on sippets, and pour on the
+broth, _&c._
+
+Otherways boil the fowl and not roast them, boil them in strong
+mutton broth, and put the fowl into a pipkin, boil and scum them,
+put to it slic't onions, a bunch of sweet herbs, some cloves, mace,
+whole pepper, and salt; then slash the breast from end to end 3 or
+four slashes, and being boil'd, dish it up on fine carved sippets,
+put some sugar to it, and prick a few cloves on the breast of the
+fowl, broth it and strow on fine sugar, and grated bread.
+
+
+  _Otherways._
+
+Put them in a stewing pan with some wine and strong broth, and when
+they boil scum them, then put to them some slices of interlarded
+bacon, pepper, mace, ginger, cloves, cinamon, sugar, raisins of the
+sun, sage flowers, or seeds or leaves of sage; serve them on fine
+carved sippets and trim the dish sides with sugar or grated bread.
+
+Or you may make a farsing of any of the foresaid fowls, make it of
+grated cheese, and some of their own fat, two or three eggs, nutmeg,
+pepper, and ginger, sowe up the vents, boil them with bacon, and
+serve them with a sauce made of almond paste, a clove of garlick,
+and roasted turnips or green sauce.
+
+
+  _To boil any old Geese, or any Geese._
+
+Take them being powdered, and fill their bellies with oatmeal, being
+steeped first in warm milk or other liquor; then mingle it with some
+beef-suet, minced onions, and apples, seasoned with cloves, mace,
+some sweet herbs minced, and pepper, fasten the neck and vent, boil
+it, and serve it on brewes with colliflowers, cabbidge, turnips, and
+barberries, run it over with beaten butter.
+
+Thus the smaller Fowls, as is before specified, or any other.
+
+
+  _To boil wild Fowl otherways._
+
+Boil your Fowl in strong broth or water, scum it clean, and put some
+white-wine to it, currans, large mace, a clove or two, some Parsley
+and Onions minced together: then have some stewed turnips cut like
+lard, and stewed in a pot or little pipkin with butter, mace,
+a clove, white-wine, and sugar; Being finely stewed serve your fowl
+on sippets finely carved, broth the fowls, and pour on your Turnips,
+run it over with beaten butter, a little cream, yolks of eggs, sack
+and sugar. Scraped sugar to trim the dish, or grated bread.
+
+
+  _Otherways._
+
+Half roast your fowls, save the gravy, and carve the breast jagged;
+then put it in a pipkin, and stick here and there a clove, and put
+some slic't onions, chopped parsley, slic't ginger, pepper, and
+gravy, strained bread, with claret wine, currans, or capers, broth,
+mace, barberries, and sugar; being finely boil'd or stewed, serve it
+on carved sippets, and run it over with beaten butter, and a lemon
+peel.
+
+
+  _To boil these aforesaid Fowls otherways, with Muscles, Oysters,
+    or Cockcles; or fried Wickles in Butter, and after stewed with
+    Butter, white Wine, Nutmeg, a slic't Orange, and gravy._
+
+Either boil the Fowl or roast them, boil them by themselves in water
+and salt, scum them clean, and put to them mace, sweet herbs, and
+onions chopped together, some white-wine, pepper, and sugar, if you
+please, and a few cloves stuck in the fowls, some grated or strained
+bread with some of the broth, and give it a warm; dish up the fowls
+on fine sippets, or French bread, and carve the breast, broth it,
+and pour on your shell-fish, run it over with beaten butter, and
+slic't lemon or orange.
+
+
+  _Otherways in the French Fashion._
+
+Half roast the fowls, and put them in a pipkin with the gravy, then
+have time, parsley, sage, marjoram, & savory; mince all together
+with a handful of raisins of the Sun, put them into the pipkin with
+some mutton broth, some sack or white-wine, large mace, cloves,
+salt, and sugar.
+
+Then have the other half of the fruit and herbs being minced, beat
+them with the white of an egg, and fry it in suet or butter as big
+as little figs and they will look green.
+
+Dish up the fowls on sippets, broth it, and serve the fried herbs
+with eggs on them and scraped sugar.
+
+
+  _To boil Goose-Giblets, or the Giblets of any Fowl._
+
+Boil them whole, being finely scalded; boil them in water and salt,
+two or three blades of mace, and serve them on sippets finely carved
+with beaten butter, lemon, scalded gooseberries, and mace, or
+scalded grapes, barberries or slic't lemon.
+
+Or you may for variety use the yolks of two or three eggs, beatten
+butter, cream, a little sack, and sugar, for lear.
+
+
+  _Otherways._
+
+Boil them whole, or in pieces, and boil them in strong broth or fair
+water, mace, pepper, and salt, being first finely scummed, put two
+or three whole onions, butter, and gooseberries, run it over with
+beaten butter, being first dished on sippetts; make a pudding in the
+neck, as you may see in the Book of all manner of Puddings and
+Farsings, _&c._
+
+
+  _Otherways._
+
+Boil them with some white-wine, strong broth, mace, slic't ginger,
+butter, and salt; then have some stewed turnips or carrots cut like
+lard, and the giblets being finely dished on sippets, put on the
+stewed turnips, being thickned with eggs, verjuyce, sugar, and
+lemon, _&c._
+
+
+  _To bake Goose Giblets, or of any Fowl, several ways
+    for the Garnish._
+
+Take Giblets being finely scalded and cleansed, season them lightly
+with pepper, salt, and nutmeg, and put them into a Pye, being well
+joynted, and put to them an onion or two cut in halves, and put some
+butter to them, and close them up, and bake them well, and soak them
+some three hours.
+
+
+  _Sauce for green-Geese._
+
+1. Take the juyce of sorrell mixed with scalded goose-berries, and
+served on sippets and sugar with beaten butter, _&c._
+
+
+  _Otherways._
+
+2. Their bellies roasted full of gooseberies, and after mixed with
+sugar, butter, verjuyce, and cinamon, and served on sippets.
+
+
+  _To make a grand Sallet of minced Capon, Veal, roast Mutton,
+    Chicken or Neats tongue._
+
+Minced capon or veal, _&c._ dried Tongues in thin slices, lettice
+shred small as the tongue, olives, capers, mushrooms, pickled
+samphire, broom-buds, lemon or oranges, raisins, almonds, blew figs,
+Virginia potato, caparones, or crucifix pease, currans, pickled
+oysters, taragon.
+
+
+  _How to dish it up._
+
+Any of these being thin sliced, as is shown above said, with a
+little minced taragon and onion amongst it; then have lettice minced
+as small as the meat by it self, olives by themselves, capers by
+themselves, samphire by it self, broom-buds by it self, pickled
+mushrooms by themselves, or any of the materials abovesaid.
+
+Garnish the dish with oranges and lemons in quarters or slices, oyl
+and vinegar beaten together, and poured over all, _&c._
+
+
+  _To boil all manner of Land Fowl, as followeth._
+
+Turkey, Bustard Peacock, Capon, Pheasant, Pullet, Heath-pouts,
+Partridge, Chickens, Woodcocks, Stock-Doves, Turtle-Doves, tame
+Pigeons, wild Pigeons, Rails, Quails, Black-Birds, Thrushes,
+Veldifers, Snites, Wheatears, Larks, Sparrows, and the like.
+
+
+  _Sauce for the Land Fowl._
+
+Take boil'd prunes and strain them with the blood of the fowl,
+cinamon, ginger, and sugar, boil it to an indifferent thickness and
+serve it in saucers, and serve in the dish with the fowl, gravy,
+sauce of the same fowl.
+
+
+  _To boil Pigeons._
+
+Take Pigeons, and when you have farsed and boned them, fry them in
+butter or minced lard, and put to them broth, pepper, nutmeg, slic't
+ginger, cinamon beaten, coriander seed, raisins of the sun, currans,
+vinegar, and serve them with this sauce, being first steep'd in it
+four or five hours, and well stewed down.
+
+Or you may add some quince or dried cherries boil'd amongst.
+
+In summer you may use damsins, swet herbs chopped, grapes, bacon in
+slices, white-wine.
+
+Thus you may boil any small birds, Larks, Veldifers, Black-birds,
+_&c._
+
+
+  _Pottage in the French Fashion._
+
+Cut a breast of mutton into square bits or pieces, fry them in
+butter, & put them in a pipkin with some strong broth, pepper, mace,
+beaten ginger, and salt; stew it with half a pound of strained
+almonds, some mutton broth, crumbs of manchet, and some verjuyce;
+give it a warm, and serve it on sippets.
+
+If you would have it yellow, put in saffron; sometimes for change
+white-wine, sack, currans, raisins, and sometimes incorporated with
+eggs and grated cheese.
+
+Otherways change the colour green, with juyce of spinage, and put to
+it almonds strained.
+
+
+  _Pottage otherways in the French Fashion of Mutton, Kid, or Veal._
+
+Take beaten oatmeal and strain it with cold water, then the pot
+being boiled and scummed, put in your strained oatmeal, and some
+whole spinage, lettice, endive, colliflowers, slic't onions, white
+cabbidge, and salt; your pottage being almost boil'd, put in some
+verjuyce, and give it a warm or two; then serve it on sippets, and
+put the herbs on the meat.
+
+
+  _Pottage in the English Fashion._
+
+Take the best old pease you can get, wash and boil them in fair
+water, when they boil scum them, and put in a piece of interlarded
+bacon about two pound, put in also a bundle of mint, or other sweet
+herbs; boil them not too thick, serve the bacon on sippets in thin
+slices, and pour on the broth.
+
+
+  _Pottage without sight of Herbs._
+
+Mince your herbs and stamp them with your oatmeal, then strain them
+through a strainer with some of the broth of the pot, boil them
+among your mutton, & some salt; for your herbs take violet leaves,
+strawberry leaves, succory, spinage, lang de beef, scallions,
+parsley, and marigold flowers, being well boil'd, serve it on
+sippets.
+
+
+  _To make Sausages._
+
+Take the lean of a leg of pork, and four pound of beef-suet, mince
+them very fine, and season them with an ounce of pepper, half an
+ounce of cloves and mace, a handful of sage minced small, and a
+handful of salt; mingle all together, then brake in ten eggs, and
+but two whites; mix these eggs with the other meat, and fill the
+hogs guts; being filled, tie the ends, and boil them when you use
+them.
+
+
+  _Otherways._
+
+You may make them of mutton, veal, or beef, keeping the order
+abovesaid.
+
+
+  _To make most rare Sausages without skins._
+
+Take a leg of young pork, cut off all the lean, and mince it very
+small, but leave none of the strings or skins amongst it; then take
+two pound of beef-suet shred small, two handfuls of red sage,
+a little pepper, salt, and nutmeg, with a small peice of an onion;
+mince them together with the flesh and suet, and being finely
+minced, put the yolks of two or three eggs, and mix all together,
+make it into a paste, and when you will use it, roul out as many
+peices as you please in the form of an ordinary sausage, and fry
+them. This paste will keep a fortnight upon occasion.
+
+
+  _Otherways._
+
+Stamp half the meat and suet, and mince the other half, and season
+them as the former.
+
+
+  _To make Links._
+
+Take the fillet or a leg of pork, and cut it into dice work, with
+some of the fleak of the pork cut in the same form, season the meat
+with cloves, mace and pepper, a handful of sage fine minced, with a
+handful of salt; mingle all together, fill the guts and hang them in
+the air, and boil them when you spend them. These Links will serve
+to stew with divers kinds of meats.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION II.
+
+  _An hundred and twelve excellent wayes for the dressing of Beef._
+
+
+  _To boil Oxe-Cheeks._
+
+Take them and bone them, soak them in fair water four or five hours,
+then wash out the blood very clean, pair off the ruff of the mouth,
+and take out the balls of the eyes; then stuff them with sweet
+herbs, hard eggs, and fat, or beef-suet, pepper, and salt; mingle
+all together, and stuff them on the inside, prick both the insides
+together; then boil them amongst the other beef, and being very
+tender boild, serve them on brewis with interlarded bacon and
+_Bolonia_ sausages, or boiled links made of pork on the cheeks, cut
+the bacon in thin slices, serve them with saucers of mustard, or
+with green sauce.
+
+
+  _To dress Oxe-Cheeks Otherways._
+
+Take out the bones and the balls of the eyes, make the mouth very
+clean, soak it, and wash out the blood; then wipe it dry with a
+clean cloath, and season it with pepper, salt, and nutmeg; then put
+it in a pipkin or earthen pan, with two or three great onions, some
+cloves, and mace, cut the jaw bones in pieces, & cut out the teeth,
+lay the bones on the top of the meat, then put to it half a pint of
+claret wine, and half as much water; close up the pot or pan with a
+course piece of paste, and set it a baking in an oven over night for
+to serve next day at dinner, serve it on toasts of fine manchet
+fried, then have boil'd carrots and lay on it with toasts of manchet
+laid round the dish; as also fried greens to garnish it, and run it
+over with beaten butter. This way you may also dress a leg of beef.
+
+
+  _Or thus._
+
+Take them and cleanse them as before, then roast them, and season
+them with pepper, salt, and nutmeg, save the gravy, and being
+roasted put them in a pipkin with some claret wine, large mace,
+a clove or two, and some strong broth, stew them till they be very
+tender, then put to them some fryed onions, and some prunes, and
+serve them on toasts of fried bread, or slices of French bread, and
+slices of orange on them, garnish the dish with grated bread.
+
+
+  _To dress Oxe Cheeks in Stofado, or the Spanish fashion._
+
+Take the cheeks, bone them and cleanse them, then lay them in steep
+in claret or white-wine, and wine vinegar, whole cloves, mace,
+beaten pepper, salt, slic't nutmeg, slic't ginger, and six or seven
+cloves of garlick, steep them the space of five or six hours, and
+close them up in an earthen pot or pan, with a piece of paste, and
+the same liquor put to it, set it a baking over night for next day
+dinner, serve it on toasts of fine manchet fried: then have boil'd
+carrots and lay on it, with the toasts of manchet laid round the
+dish: garnish it with slic't lemons or oranges, and fried toasts,
+and garnish the dish with bay-leaves.
+
+
+  _To marinate Oxe-Cheeks._
+
+Being boned, roast or stew them very tender in a pipkin with some
+claret, slic't nutmegs, pepper, salt, and wine-vinegar; being tender
+stewed, take them up, and put to the liquor in a pipkin a quart of
+wine-vinegar, and a quart of white-wine, boil it with some bay
+leaves, whole pepper, a bundle of rosemary, tyme, sweet marjoram,
+savory, sage, and parsley, bind them very hard the streightest
+sprigs, boil also in the liquor large mace, cloves, slic't ginger,
+slic't nutmegs and salt; then put the cheeks into the barrel, and
+put the liquor to them, and some slic't lemons, close up the head
+and keep them. Thus you may do four or five heads together, and
+serve them hot or cold.
+
+
+  _Oxe Cheeks in Sallet._
+
+Take oxe cheeks being boned and cleansed, steep them in claret,
+white-wine, or wine vinegar all night, the next day season them with
+nutmegs, cloves, pepper, mace, and salt, roul them up, boil them
+tender in water, vinegar, and salt, then press them, and being cold,
+slice them in thin slices, and serve them in a clean dish with oyl
+and vinegar.
+
+
+  _To bake Oxe cheeks in a Pasty or Pie._
+
+Take them being boned and soaked, boil them tender in fair water,
+and cleanse them, take out the balls of the eyes, and season them
+with pepper, salt, and nutmeg, then have some beef-suet and some
+buttock beef minced and laid for a bed, then lay the cheeks on it,
+and a few whole cloves, make your Pastie in good crust; to a gallon
+of flower, two pound and a half of butter, five eggs whites and all,
+work the butter and eggs up dry into the flower, then put in a
+little fair water to make it up into a stiff paste, and work up all
+cold.
+
+
+  _To dress Pallets, Noses, and Lips of any Beast, Steer,
+    Oxe, or Calf._
+
+Take the pallats, lips, or noses, and boil them very tender, then
+blanch them, and cut them in little square pieces as broad as a
+sixpence, or like lard, fry them in sweet butter, and being fryed,
+pour away the butter, and put to it some anchovies, grated nutmeg,
+mutton gravy, and salt; give it a warm on the fire, and then dish it
+in a clean dish with the bottom first rubbed with a clove of
+garlick, run it over with beaten butter, juyce of oranges, fried
+parsley, or fried marrow in yolks of two eggs, and sage leaves.
+
+Sometimes add yolks of eggs strained, and then it is a fricase.
+
+
+  _Otherways._
+
+Take the pallets, lips, or noses, and boil them very tender, blanch
+them, and cut them two inches long, then take some interlarded bacon
+and cut it in the like proportion, season the pallets with salt, and
+broil them on paper; being tender broil'd put away the fat, and put
+them in a dish being rubbed with a clove of garlick, put some mutton
+gravy to them on a chaffing dish of coals, and some juyce of orange,
+_&c._
+
+
+  _To fricase Pallets._
+
+Take beef pallets being tender boil'd and blanched, season them with
+beaten cloves, nutmeg, pepper, salt, and some grated bread; then the
+pan being ready over the fire, with some good butter fry them brown,
+then put them in a dish, put to them good mutton gravy, and dissolve
+two or three anchovies in the sauce, a little grated nutmeg, and
+some juyce of lemons, and serve them up hot.
+
+
+  _To stew Pallets, Lips, and Noses._
+
+Take them being tender boild and blanched, put them into a pipkin,
+and cut to the bigness of a shilling, put to them some small
+cucumbers pickled, raw calves udders, some artichocks, potatoes
+boil'd or musk-mellon in square pieces, large mace, two or three
+whole cloves, some small links or sausages, sweetbreads of veal,
+some larks, or other small birds, as sparrows, or ox-eyes, salt,
+butter, strong broth, marrow, white-wine, grapes, barberries, or
+gooseberries, yolks of hard eggs, and stew them all together, serve
+them on toasts of fine French bread, and slic't lemon; sometimes
+thicken the broth with yolks of strained eggs and verjuyce.
+
+
+  _To marinate Pallets, Noses, and Lips._
+
+Take them being tender boil'd and blancht, fry them in sweet sallet
+oyl, or clarified butter, and being fryed make a pickle for them
+with whole pepper, large mace, cloves, slic't ginger, slic't nutmeg,
+salt and a bundle of sweet herbs, as rosemary, tyme, bay-leaves,
+sweet marjoram, savory, parsley, and sage; boil the spices and herbs
+in wine vinegar and white-wine, then put them in a barrel with the
+pallets, lips and noses, and lemons, close them up for your use, and
+serve them in a dish with oyl.
+
+
+  _To dress Pallets, Lips, and Noses, with Collops
+    of Mutton and Bacon._
+
+Take them being boild tender & blanch'd, cut them as broad as a
+shilling, as also some thin collops of interlarded bacon, and of a
+leg of mutton, finely hack'd with the back of a knife, fry them all
+together with some butter, and being finely fried, put out the
+butter, and put unto it some gravy, or a little mutton broth, salt,
+grated nutmeg, and a dissolved anchove; give it a warm over the fire
+and dish it, but rub the dish with a clove of garlick, and then run
+it over with butter, juyce of orange; and salt about the dish.
+
+
+  _To make a Pottage of Beef Pallets._
+
+Take beef pallets that are tender boi'd and blanched, cut each
+pallet in two pieces, and set them a stewing between two dishes with
+a fine piece of interlarded bacon, a handful of champignions, and
+five or six sweet-breads of veal, a ladle full of strong broth, and
+as much mutton gravy, an onion or two, two or three cloves, a blade
+or two of large mace, and an orange; as the pallets stew make ready
+a dish with the bottoms and tops of French bread slic't and steeped
+in mutton gravy, and the broth the pallets were stewed in; then you
+must have the marrow of two or three beef bones stewed in a little
+strong broth by it self in good big gobbets: and when the pallets,
+marrow, sweet-breads and the rest are enough, take out the bacon,
+onions, and spices, and dish up the aforesaid materials on the dish
+of steeped bread, lay the marrow uppermost in pieces, then wring on
+the juyce of two or three oranges, and serve it to the table very
+hot.
+
+
+  _To rost a dish of Oxe Pallets with great Oysters, Veal,
+    Sweet-breads, Lamb stones, peeping Chickens, Pigeons,
+    slices of interlarded Bacon, large Cock-combs,
+    and Stones, Marrow, Pistaches, and Artichocks._
+
+Take the oxe pallets and boil them tender, blanch them and cut them
+2 inches long, lard one half with smal lard, then have your chickens
+& pigeon peepers scalded, drawn, and trust; set them, and lard half
+of them; then have the lamb-stones, parboil'd and blanched, as also
+the combs, and cock-stones, next have interlarded bacon, and sage;
+but first spit the birds on a small bird-spit, and between each
+chicken or pigeon put on first a slice of interlarded bacon, and a
+sage leaf, then another slice of bacon and a sage leaf, thus do till
+all the birds be spitted; thus also the sweet-breads, lamb-stones,
+and combs, then the oysters being parboild, lard them with lard very
+small, and also a small larding prick, then beat the yolks of two or
+3 eggs, and mix them with a little fine grated manchet, salt,
+nutmeg, time, and rosemary minced very small, and when they are hot
+at the fire baste them often, as also the lambstones and
+sweet-breads with the same ingredients; then have the bottoms of
+artichocks ready boil'd, quartered, and fried, being first dipped in
+butter and kept warm, and marrow dipped in butter and fried, as also
+the fowls and other ingredients; then dish the fowl piled up in the
+middle upon another roast material round about them in the dish, but
+first rub the dish with a clove of garlick: the pallets by
+themselves, the sweet-breads by themselves, and the cocks stones,
+combs, and lamb-stones by themselves; then the artichocks, fryed
+marrow, and pistaches by themselves; then make a sauce with some
+claret wine, and gravy, nutmeg, oyster liquor, salt, a slic't or
+quartered onion, an anchove or two dissolved, and a little sweet
+butter, give it a warm or two, and put to it two or three slices of
+an orange, pour on the sauce very hot, and garnish it with slic't
+oranges and lemons.
+
+The smallest birds are fittest for this dish of meat, as wheat-ears,
+martins, larks, ox-eyes, quails, snites, or rails.
+
+
+  _Oxe Pallets in Jellies._
+
+Take two pair of neats or calves feet, scald them, and boil them in
+a pot with two gallons of water, being first very well boned, and
+the bone and fat between the claws taken out, and being well soaked
+in divers waters, scum them clean; and boil them down from two
+gallons to three quarts; strain the broth, and being cold take off
+the top and bottom, and put it into a pipkin with whole cinamon,
+ginger, slic't and quartered nutmeg, two or three blades of large
+mace, salt, three pints of white-wine, and half a pint of
+grape-verjuyce or rose vinegar, two pound and a half of sugar, the
+whites of ten eggs well beaten to froth, stir them all together in a
+pipkin, being well warmed and the jelly melted, put in the eggs, and
+set it over a charcoal-fire kindled before, stew it on that fire
+half an hour before you boil it up, and when it is just a boiling
+take it off, before you run it let it cool a little, then run it
+through your jelly bag once or twice; then the pallets being tender
+boild and blanched, cut them into dice-work with some lamb-stones,
+veal, sweet-breads, cock-combs, and stones, potatoes, or artichocks
+all cut into dice-work, preserved barberries, or calves noses, and
+lips, preserved quinces, dryed or green neats tongues, in the same
+work, or neats feet, all of these together, or any one of them; boil
+them in white-wine or sack, with nutmeg, slic't ginger, coriander,
+caraway, or fennil-seed, make several beds, or layes of these
+things, and run the jelly over them many times after one is cold,
+according as you have sorts of colours of jellies, or else put all
+at once; garnish it with preserved oranges, or green citron cut like
+lard.
+
+
+  _To bake Beef-Pallets._
+
+Provide pallets, lips, and noses, boild tender and blanched,
+cock-stones, and combs, or lamb stones, and sweet-breads cut into
+pieces, scald the stones, combs, and pallets slic't or in pieces as
+big as the lamb stones, half a pint of great oysters parboil'd in
+their own liquor, quarter'd dates, pistaches a handful, or pine
+kernels, a few pickled broom buds, some fine interlarded bacon
+slic't in thin slices being also scalded, ten chestnuts roasted &
+blanched; season all these together with salt, nutmeg, and a good
+quantity of large mace, fill the pie, and put to it good butter,
+close it up and bake it, make liquor for it, then beat some butter,
+and three or four yolks of eggs with white or claret wine, cut up
+the lid, and pour it on the meat, shaking it well together, then lay
+on slic't lemon and pickled barberries, _&c._
+
+
+  _To dress a Neats-Tongue boil'd divers ways._
+
+Take a Neats-tongue of three or four days powdering, being tender
+boil'd, serve it on cheat bread for brewis, dish on the tongue in
+halves or whole, and serve an udder with it being of the same
+powdering and salting, finely blanched, put to them the clear fat of
+the beef on the tongue, and white sippets round the dish, run them
+over with beaten butter, _&c._
+
+
+  _Otherways._
+
+For greater service two udders and two tongues finely blanched and
+served whole.
+
+Sometimes for variety you may make brewis with some fresh beef or
+good mutton broth, with some of the fat of the beef-pot; put it in a
+pipkin with some large mace, a handful of parsley and sorrel grosly
+chopped, and some pepper, boil them together, and scald the bread,
+then lay on the boil'd tongue, mace, and some of the herbs, run it
+over with beaten butter, slic't lemon, gooseberries, barberries, or
+grapes.
+
+Or for change, put some pared turnips boiling in fair water, & being
+tender boil'd, drain the water from them, dish them in a clean dish,
+and run them over with beaten butter, dish your tongues and udders
+on them, and your colliflowers on the tongues and udders, run them
+over with beaten butter; or in place of colliflowers, carrots in
+thin quarters, or sometimes on turnips and great boil'd onions, or
+butter'd cabbidge and carrots, or parsnips, and carrots buttered.
+
+
+  _Neats Tongues and a fresh Udder in Stoffado._
+
+Season them with pepper, salt, and nutmeg, then lard them with great
+lard, and steep them all night in claret-wine, wine vinegar, slic't
+nutmegs and ginger, whole cloves, beaten pepper, and salt; steep
+them in an earthen pot or pan, and cover or close them up, bake
+them, and serve them on sops of French bread, and the spices over
+them with some slic't lemon, and sausages or none.
+
+
+  _Neats Tongues stewed whole or in halves._
+
+Take them being tender boil'd, and fry them whole or in halves, put
+them in a pipkin with some gravy or mutton-broth, large mace, slic't
+nutmeg, pepper, claret, a little wine vinegar, butter, and salt;
+stew them well together, and being almost stewed, put to the meat
+two or three slices of orange, sparagus, skirrets, chesnuts, and
+serve them on fine sippets; run them over with beaten butter, slic't
+lemon, and boil'd marrow over all.
+
+Sometimes for the broth put some yolks of eggs, beaten with
+grape-verjuyce.
+
+
+  _To stew a Neats Tongue otherwayes._
+
+Make a hole in the but-end of it, and mince it with some fat bacon
+or beef-suet, season it with nutmeg, salt, the yolk of a raw egg,
+some sweet herbs minced small, & grated parmisan, or none, some
+pepper, or ginger, and mingle all together, fill the tongue and wrap
+it in a caul of veal, boil it till it will blanch, and being
+blancht, wrap about it some of the searsing with a caul of veal;
+then put it in a pipkin with some claret and gravy, cloves, salt,
+pepper, some grated bread, sweet herbs chopped small, fried onions,
+marrow boild in strong broth, and laid over all, some grapes,
+gooseberries, slic't orange or lemon, and serve it on sippets, run
+it over with beaten butter, and stale grated manchet to garnish the
+dish.
+
+Or sometimes in a broth called _Brodo Lardiero_.
+
+
+  _To hash or stew a Neats tongue divers wayes._
+
+Take a Neats-tongue being tender boil'd and blancht, slice it into
+thin slices, as big and as thick as a shilling, fry it in sweet
+butter; and being fried, put to it some strong broth, or good
+mutton-gravy, some beaten cloves, mace, nutmeg, salt, and saffron;
+stew them well together, then have some yolks of eggs dissolved with
+grape verjuyce, and put them into the pan, give them a toss or two,
+and the gravy and eggs being pretty thick, dish it on fine sippets.
+
+Or make the same, and none of those spices, but only cinamon, sugar,
+and saffron.
+
+Sometimes sliced as aforesaid, but in slices no bigger nor thicker
+than a three pence, and used in all points as before, but add some
+onions fried, with the tongue, some mushrooms, nutmegs, and mace;
+and being well stewed, serve it on fine sippets, but first rub the
+dish with a clove of garlick, and run all over with beaten butter,
+a shred lemon, and a spoonful of fair water.
+
+Sometimes you may add some boil'd chesnuts, sweet herbs, capers,
+marrow, and grapes or barberries.
+
+Or stew them with raisins put in a pipkin, with the sliced tongue,
+mace, slic't dates, blanched almonds, or pistaches, marrow,
+claret-wine, butter, salt, verjuyce, sugar, strong broth, or gravy;
+and being well stewed, dissolve the yolks of six eggs with vinegar
+or grape verjuyce, and dish it up on fine sippets, slic't lemon, and
+beaten butter over all.
+
+
+  _To marinate a Neats-Tongue either whole or in halves._
+
+Take seven or eight Neats-tongues, or Heifer, Calves, Sheeps, or any
+tongues, boil them till they will blanch; and being blanched, lard
+them or not lard them, as you please; then put them in a barrel,
+then make a pickle of whole pepper, slic't ginger, whole cloves,
+slic't nutmegs, and large mace: next have a bundle of sweet herbs,
+as tyme, rosemary; bay-leaves, sage-leaves, winter-savory, sweet
+marjoram, and parsley; take the streightest sprigs of these herbs
+that you can get, and bind them up hard in a bundle every sort by it
+self, and all into one; then boil these spices and herbs in as much
+wine vinegar and white wine as will fill the vessel where the
+tongues are, and put some salt and slic't lemons to them; close them
+up being cold, and keep them for your use upon any occasion; serve
+them with some of the spices, liquor, sweet herbs, sallet oyl, and
+slic't lemon or lemon-peel, Pack them close.
+
+
+  _To fricase Neats-Tongues._
+
+Being tender boil'd, slice them into thin slices, and fry them with
+sweet butter; being fried put away the butter, and put to them some
+strong gravy or broth, nutmeg, pepper, salt, some sweet herbs
+chopped small, as tyme, savory, sweet marjoram, and parsley; stew
+them well together, then dissolve some yolks of eggs with
+wine-vinegar or grape-verjuyce, some whole grapes or barberries. For
+the thickening use fine grated manchet, or almond-paste strained,
+and some times put saffron to it. Thus you may fricase any Udder
+being tender boil'd, as is before-said.
+
+
+  _To dress Neats-Tongues in Brodo Lardiero, or the Italian way._
+
+Boil a Neats-tongue in a pipkin whole, halves, or in gubbings till
+it may be blanched, cover it close, and put to it two or three
+blades of large mace, with some strong mutton or beef broth, some
+sack or white-wine, and some slices of interlarded bacon, scum it
+when it boils, and put to it large mace, nutmeg, ginger, pepper,
+raisins, two or three whole cloves, currans, prune, sage-leaves,
+saffron, and divers cherries; stew it well, and serve it in a fine
+clean scoured dish, on slices of French-Bread.
+
+
+  _To dress Neats-Tongues, as Beefs Noses, Lips, and Pallets._
+
+Take Neats-tongues, being tender boild and blancht, slice them thin,
+and fry them in sweet butter, being fried put away the butter, and
+put to them anchovies, grated nutmeg, mutton gravy, and salt; give
+them a warm over the fire, and serve them in a clean scoured dish:
+but first rub the dish with a clove of garlick, and run the meat
+over with some beaten butter, juyce of oranges, fried parsley, fried
+marrow, yolks of eggs, and sage leaves.
+
+
+  _To hash a Neats-tongue whole or in slices._
+
+Boil it tender and blanch it, then slice it into thin slices, or
+whole, put to it some boil'd or roast chesnuts, some strong broth,
+whole cloves, pepper, salt, claret wine, large mace and a bundle of
+sweet herbs; stew them all together very leisurely, and being stewed
+serve it on fine carved sippets, either with slic't lemon, grapes,
+gooseberries, or barberries, and run it over with beaten butter.
+
+
+  _To dry Neats Tongues._
+
+Take salt beaten very fine, and salt-peter of each alike, rub your
+tongues very well with the salts, and cover them all over with it,
+and as it wasts, put on more, when they are hard and stiff they are
+enough, then roul them in bran, and dry them before a soft fire,
+before you boil them, let them lie in pump water one night, and boil
+them in pump water.
+
+Otherways powder them with bay-salt, and being well smoakt, hang
+them up in a garret or cellar, and let them come no more at the fire
+till they be boil'd.
+
+
+  _To prepare a Neats-tongue or Udder to roast, a Stag, Hind,
+    Buck, Doe, Sheep, Hog, Goat, Kid, or Calf._
+
+Boil them tender and blanch them, being cold lard them, or roast
+them plain without lard, baste them with butter, and serve them on
+gallendine sauce.
+
+
+  _To roast A Neats Tongue._
+
+Take a Neats-tongue being tender boil'd, blanched, and cold, cut a
+hole in the but-end, and mince the meat that you take out, then put
+some sweet herbs finely minced to it, with a minced pippin or two,
+the yolks of eggs slic't, some minced beef-suet, or minced bacon,
+beaten ginger and salt, fill the tongue, and stop the end with a
+caul of veal, lard it and roast it; then make sauce with butter,
+nutmeg, gravy, and juyce of oranges; garnish the dish with slic't
+lemon, lemon peel and barberries.
+
+
+  _To roast a Neats-Tongue or Udder otherways._
+
+Boil it a little, blanch it, lard it with pretty big lard all the
+length of the tongue, as also udders; being first seasoned with
+nutmeg, pepper, cinamon, and ginger, then spit and roast them, and
+baste them with sweet butter; being rosted, dress them with grated
+bread and flower, and some of the spices abovesaid, some sugar, and
+serve it with juyce of oranges, sugar, gravy, and slic't lemon
+on it.
+
+
+  _To make minced Pies of a Neats tongue._
+
+Take a fresh Neats-tongue, boil, blanch, and mince it hot or cold,
+then mince four pound of beef-suet by it self, mingle them together,
+and season them with an ounce of cloves and mace beaten, some salt,
+half a preserved orange, and a little lemon-peel minced, with a
+quarter of a pound of sugar, four pound of currans, a little
+verjuyce, and rose-water, and a quarter of a pint of sack, stir all
+together, and fill your Pies.
+
+
+  _To bake Neats tongues to eat cold, according to these figures._
+
+Take the tongues being tender boil'd and blanched, leave on the fat
+of the roots of the tongue, and season them well with nutmeg,
+pepper, and salt; but first lard them with pretty big lard, and put
+them in the Pie with some whole cloves and some butter, close them
+and bake them in fine or course paste, made only of boiling liquor
+and flour, and baste the crust with eggs, pack the crust very close
+in the filling with the raw beef or mutton.
+
+
+  _To bake two Neats-tongues in a Pie to eat hot,
+    according to these Figures._
+
+Take one of the tongues, and mince it raw, then boil the other very
+tender, blanch it, and cut it into pieces as big as a walnut, lard
+them with small lard being cold & seasoned; then have another tongue
+being raw, take out the meat, and mince it with some beef-suet or
+lard: then lay some of the minced tongues in the bottom of the Pie,
+and the pieces on it; then make balls of the other meat as big as
+the pieces of tongue, with some grated bread, cream, yolks of eggs,
+bits of artichocks, nutmeg, salt, pepper, a few sweet herbs, and lay
+them in a Pie with some boild artichocks, marrow, grapes, chesnuts
+blanch't, slices of interlarded bacon, and butter; close it up &
+bake it, then liquor it with verjuyce, gravy, and yolks of eggs.
+
+
+  _To bake a Neats tongue hot otherways._
+
+Boil a fresh tongue very tender, and blanch it; being cold slice it
+into thin slices, and season it lightly with pepper, nutmeg,
+cinamon, and ginger finely beaten; then put into the pie half a
+pound of currans, lay the meat on, and dates in halves, the marrow
+of four bones, large mace, grapes, or barberries, and butter; close
+it up and bake it, and being baked, liquor it with white or claret
+wine, butter, sugar, and ice it.
+
+
+  _Otherways._
+
+Boil it very tender, and being blanched and cold, take out some of
+the meat at the but-end, mince it with some beef-suet, and season it
+with pepper, ginger beaten fine, salt, currans, grated bread, two or
+three yolks of eggs, raisins minced, or in place of currans,
+a little cream, a little orange minced, also sweet herbs chopped
+small: then fill the tongue and season it with the foresaid spices,
+wrap it in a caul of veal, and put some thin slices of veal under
+the tongue, as also thin slices of interlarded bacon, and on the top
+large mace, marrow, and barberries, and butter over all; close it up
+and bake it, being baked, liquor it, and ice it with butter, sugar,
+white-wine, or grape-verjuyce.
+
+For the paste a pottle of flower, and make it up with boiling
+liquor, and half a pound of butter.
+
+
+  _To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef._
+
+Draw them with parsley, rosemary, tyme, sweet marjoram, sage, winter
+savory, or lemon, or plain without any of them, fresh or salt, as
+you please; broach it, or spit it, roast it and baste it with
+butter; a good chine of beef will ask six hours roasting.
+
+For the sauce take strait tops of rosemary, sage-leaves, picked
+parsley, tyme, and sweet marjoram; and strew them in wine vinegar,
+and the beef gravy; or otherways with gravy and juyce of oranges and
+lemons. Sometimes for change in saucers of vinegar and pepper.
+
+
+  _To roast a Fillet of Beef._
+
+Take a fillet which is the tenderest part of the beef, and lieth in
+the inner part of the surloyn, cut it as big as you can, broach it
+on a broach not too big, and be careful not to broach it through the
+best of the meat, roast it leisurely, & baste it with sweet butter,
+set a dish to save the gravy while it roasts, then prepare sauce for
+it of good store of parsley, with a few sweet herbs chopp'd smal,
+the yolks of three or four eggs, sometimes gross pepper minced
+amongst them with the peel of an orange, and a little onion; boil
+these together, and put in a little butter, vinegar, gravy,
+a spoonful of strong broth, and put it to the beef.
+
+
+  _Otherways._
+
+Sprinkle it with rose-vinegar, claret-wine, elder-vinegar, beaten
+cloves, nutmeg, pepper, cinamon, ginger, coriander-seed,
+fennil-seed, and salt; beat these things fine, and season the fillet
+with it, then roast it, and baste it with butter, save the gravy,
+and blow off the fat, serve it with juyce of orange or lemon, and a
+little elder-vinegar.
+
+
+  _Or thus._
+
+Powder it one night, then stuff it with parsley, tyme, sweet
+marjoram, beets, spinage, and winter-savory, all picked and minced
+small, with the yolks of hard eggs mixt amongst some pepper, stuff
+it and roast it, save the gravy and stew it with the herbs, gravy,
+as also a little onion, claret wine, and the juyce of an orange or
+two; serve it hot on this sauce, with slices of orange on it,
+lemons, or barberries.
+
+
+  _To stew a fillet of Beef in the Italian Fashion._
+
+Take a young tender fillet of beef, and take away all the skins and
+sinews clean from it, put to it some good white-wine (that is not
+too sweet) in a bowl, wash it, and crush it well in the wine, then
+strow upon it a little pepper, and a powder called _Tamara_ in
+Italian, and as much salt as will season it, mingle them together
+very well, and put to it as much white-wine as will cover it, lay a
+trencher upon it to keep it down in a close pan with a weight on it,
+and let it steep two nights and a day; then take it out and put it
+into a pipkin with some good beef-broth, but put none of the pickle
+to it, but only beef-broth, and that sweet, not salt; cover it
+close, and set it on the embers, then put to it a few whole cloves
+and mace, let it stew till it be enough, it will be very tender, and
+of an excellent taste; serve it with the same broth as much as will
+cover it.
+
+To make this _Tamara_, take two ounces of coriander-seed, an ounce
+of anniseed, an ounce of fennel-seed, two ounces of cloves, and an
+ounce of cinamon; beat them into a gross powder, with a little
+powder of winter-savory, and put them into a viol-glass to keep.
+
+
+  _To make an excellent Pottage called Skinke._
+
+Take a leg of beef, and chop it into three pieces, then boil it in a
+pot with three pottles of spring-water, a few cloves, mace, and
+whole pepper: after the pot is scum'd put in a bundle of sweet
+morjoram, rosemary, tyme, winter-savory, sage, and parsley bound up
+hard, some salt, and two or three great onions whole, then about an
+hour before dinner put in three marrow bones and thicken it with
+some strained oatmeal, or manchet slic't and steeped with some
+gravy, strong broth, or some of the pottage; then a little before
+you dish up the Skinke, put into it a little fine powder of saffron,
+and give it a warm or two: dish it on large slices of French Bread,
+and dish the marrow bones on them in a fine clean large dish; then
+have two or three manchets cut into toasts, and being finely
+toasted, lay on the knuckle of beef in the middle of the dish, the
+marrow bones round about it, and the toasts round about the dish
+brim, serve it hot.
+
+
+  _To stew a Rump, or the fat end of a Brisket of Beef
+    in the French Fashion._
+
+Take a Rump of beef, boil it & scum it clean in a stewing pan or
+broad mouthed pipkin, cover it close, & let it stew an hour; then
+put to it some whole pepper, cloves, mace, and salt, scorch the meat
+with your knife to let out the gravy, then put in some claret-wine,
+and half a dozen of slic't onions; having boiled, an hour after put
+in some capers, or a handfull of broom-buds, and half a dozen of
+cabbidge-lettice being first parboil'd in fair water, and quartered,
+two or three spoonfuls of wine vinegar, and as much verjuyce, and
+let it stew till it be tender; then serve it on sippets of French
+bread, and dish it on those sippets; blow the fat clean off the
+broth, scum it, and stick it with fryed bread.
+
+
+  _A Turkish Dish of Meat._
+
+Take an interlarded piece of beef, cut it into thin slices, and put
+it into a pot that hath a close cover, or stewing-pan; then put it
+into a good quantity of clean picked rice, skin it very well, and
+put it into a quantity of whole pepper, two or three whole onions,
+and let this boil very well, then take out the onions, and dish it
+on sippets, the thicker it is the better.
+
+
+  _To boil a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock,
+    or Fillet of Beef poudered._
+
+Take any of these, and give them in Summer a weeks powdering, in
+Winter a fortnight, stuff them or plain; if you stuff them, do it
+with all manner of sweet herbs, fat beef minced, and some nutmeg;
+serve them on brewis, with roots of cabbidge boil'd in milk, with
+beaten butter. _&c._
+
+
+  _To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank,
+    or Neats-Tongues._
+
+Take any of the foresaid beef, as chine or fore-rib, & stuff it with
+penniroyal, or other sweet herbs, or parsley minced small, and some
+salt, prick in here & there a few whole cloves, roast it; and then
+take claret wine, wine vinegar, whole pepper, rosemary, and bayes,
+and tyme, bound up close in a bundle, and boil'd in some
+claret-wine, and wine-vinegar, make the pickle, and put some salt to
+it; then pack it up close in a barrel that will but just hold it,
+put the pickle to it, close it on the head, and keep it for your
+use.
+
+
+  _To stew Beef in gobbets, in the French Fashion._
+
+Take a flank of beef, or any part but the leg, cut it into slices or
+gobbits as big as a pullets egg, with some gobbits of fat, and boil
+it in a pot or pipkin with some fair spring water, scum it clean,
+and put to it an hour after it hath boil'd carrots, parsnips,
+turnips, great onions, salt, some cloves, mace, and whole pepper,
+cover it close, and stew it till it be very tender; then half an
+hour before dinner, put into it some picked tyme, parsley,
+winter-savory, sweet marjoram, sorrel and spinage, (being a little
+bruised with the back of a ladle) and some claret-wine; then dish it
+on fine sippets, and serve it to the table hot, garnish it with
+grapes, barberries, or gooseberries, sometimes use spices, the
+bottoms of boil'd artichocks put into beaten butter, and grated
+nutmeg, garnished with barberries.
+
+
+  _Stewed Collops of Beef._
+
+Take some of the buttock of beef, and cut it into thin slices cross
+the grain of the meat, then hack them and fry them in sweet butter,
+and being fryed fine and brown put them in a pipkin with some strong
+broth, a little claret wine, and some nutmeg, stew it very tender;
+and half an hour before you dish it, put to it some good gravy,
+elder-vinegar, and a clove or two; when you serve it, put some juyce
+of orange, and three or four slices on it, stew down the gravy
+somewhat thick, and put into it when you dish it some beaten butter.
+
+
+  _Olives of Beef stewed and roast._
+
+Take a buttock of beef, and cut some of it into thin slices as broad
+as your hand, then hack them with the back of a knife, lard them
+with small lard, and season them with pepper, salt, and nutmeg, then
+make a farsing with some sweet herbs, tyme, onions, the yolks of
+hard eggs, beef-suet or lard all minced, some salt, barberries,
+grapes or gooseberris, season it with the former spices lightly, and
+work it up together, then lay it on the slices, and roul them up
+round with some caul of veal, beef, or mutton, bake them in a dish
+within the oven, or roast them, then put them in a pipkin with some
+butter, and saffron, or none; blow off the fat from the gravy, and
+put it to them, with some artichocks, potato's, or skirrets
+blanched, being first boil'd, a little claret-wine, and serve them
+on sippets with some slic't orange, lemon, barberries, grapes or
+gooseberries.
+
+
+  _To Make a Hash of raw Beef._
+
+Mince it very small with some beef-suet or lard, and some sweet
+herbs, some beaten cloves and mace, pepper, nutmeg and a whole onion
+or two, stew all together in a pipkin, with some blanched chesnuts,
+strong broth, and some claret; let it stew softly the space of three
+hours, that it may be very tender, then blow off the fat, dish it,
+and serve it on sippets, garnish it with barberries, grapes, or
+gooseberries.
+
+
+  _To make a Hash of Beef otherways._
+
+Take some of the buttock, cut it into thin slices, and hack them
+with the back of your knife, then fry them with sweet butter, and
+being fried put them into a pipkin with some claret, strong broth,
+or gravy, cloves, mace, pepper, salt, and sweet butter; being tender
+stewed serve them on fine sippets, with slic't lemon, grapes,
+barberries, or goosberries, and rub the dish with a clove of
+garlick.
+
+
+  _Otherways._
+
+Cut some buttock-beef into thin slices, and hack it with the back of
+a knife, then have some slices of interlarded bacon; stew them
+together in a pipkin, with some gravy, claret-wine, and strong
+broth, cloves, mace, pepper, and salt; being tender stewed, serve it
+on French bread sippets.
+
+
+  _Otherways._
+
+Being roasted and cold cut it into very fine thin slices, then put
+some gravy to it, nutmeg, salt, a little thin slic't onion, and
+claret-wine, stew it in a pipkin, and being well stewed dish it and
+serve it up, run it over with beaten butter and slic't lemon,
+garnish the dish with sippets, _&c._
+
+
+  _Carbonadoes of Beef, raw, roasted, or toasted._
+
+Take a fat surloin, or the fore-rib, and cut it into steaks half an
+inch thick, sprinkle it with salt, and broil it on the embers on a
+very temperate fire, and in an hour it will be broild enough; then
+serve it with gravy, and onions minced and boil'd in vinegar, and
+pepper, or juyce of oranges, nutmeg, and gravy, or vinegar, and
+pepper only, or gravy alone.
+
+Or steep the beef in claret wine, salt, pepper, nutmeg, and broil
+them as the former, boil up the gravy where it was steeped, and
+serve it for sauce with beaten butter.
+
+As thus you may also broil or toast the sweet-breads when they are
+new, and serve them with gravy.
+
+
+  _To Carbonado, broil or toast Beef in the Italian fashion._
+
+Take the ribs, cut them into steaks & hack them, then season them
+with pepper, salt, and coriander-seed, being first sprinkled with
+rose-vinegar, or elder vinegar, then lay them one upon another in a
+dish the space of an hour, and broil or toast them before the fire,
+and serve them with the gravy that came from them, or juyce of
+orange and the gravy boild together. Thus also you may do heifers'
+udders, oxe-cheeks, or neats-tongues, being first tender broild or
+roasted.
+
+In this way also you may make Scotch Collops in thin slices, hack
+them with your knife, being salted, and fine and softly broil'd
+serve them with gravy.
+
+
+  _Beef fried divers ways, raw or roasted._
+
+1. Cut it in slices half an inch thick, and three fingers broad,
+salt it a little, and being hacked with the back of your knife, fry
+it in butter with a temperate fire.
+
+2. Cut the other a quarter of an inch thick; and fry it as the
+former.
+
+3. Cut the other collop to fry as thick as half a crown, and as long
+as a card: hack them and fry them as the former, but fry them not to
+hard.
+
+Thus you may fry sweetbreads of the beef.
+
+
+  _Beef fried otherways, being roasted and cold._
+
+Slice it into good big slices, then fry them in butter, and serve
+them with butter and vinegar, garnish them with fried parsley.
+
+
+  _Sauces for the raw fried Beef._
+
+  1. Beaten butter, with slic't lemon beaten together.
+
+  2. Gravy and butter.
+
+  3. Mustard, butter, and vinegar.
+
+  4. Butter, vinegar, minced capers, and nutmeg.
+
+For the garnish of this fried meat, either parsley, sage, clary,
+onions, apples, carrots, parsnips, skirrets, spinage, artichocks,
+pears, quinces, slic't oranges, or lemons, or fry them in butter.
+
+Thus you may fry sweet-breads, udders, and tongues in any of the
+foresaid ways, with the same sauces and garnish.
+
+
+  _To bake Beef in Lumps several ways, or Tongues in lumps raw,
+    or Heifer Udders raw or boil'd._
+
+Take the buttock, brisket, fillet, or fore-rib, cut it into gobbets
+as big as a pullets egg, with some equal gobbets of fat, season them
+with pepper, salt, and nutmeg, and bake them with some butter or
+none.
+
+Make the paste with a quarter of a pound of butter, and boiling
+liquor, boil the butter in the liquor, make up the paste quick and
+pretty stiff for a round Pie.
+
+
+  _To bake Beef, red-Deer-fashion in Pies or Pasties either Surloin,
+    Brisket, Buttock, or Fillet, larded or not._
+
+Take the surloin, bone it, and take off the great sinew that lies on
+the back, lard the leanest parts of it with great lard, being
+season'd with nutmegs, pepper, and lard three pounds; then have for
+the seasoning four ounces of pepper, four ounces of nutmegs, two
+ounces of ginger, and a pound of salt, season it and put it into the
+Pie: but first lay a bed of good sweet butter, and a bay-leaf or
+two, half an ounce of whole cloves, lay on the venison, then put on
+all the rest of the seasoning, with a few more cloves, good store of
+butter, and a bay-leaf or two, close it up and bake it, it will ask
+eight hours soaking, being baked and cold, fill it up with clarified
+butter, serve it, and a very good judgment shall not know it from
+red Deer. Make the paste either fine or course to bake it hot or
+cold; if for hot half the seasoning, and bake it in fine paste.
+
+To this quantity of flesh you may have three gallons of fine flower
+heapt measure, and three pound of butter; but the best way to bake
+red deer, is to bake it in course paste either in pie or pasty, make
+it in rye meal to keep long.
+
+Otherways, you may make it of meal as it comes from the mill, and
+make it only of boiling water, and no stuff in it.
+
+
+  _Otherways to be eaten cold._
+
+Take two stone of buttock beef, lard it with great lard, and season
+it with nutmeg, pepper, and the lard, then steep it in a bowl, tray,
+or earthen pan, with some wine-vinegar, cloves, mace, pepper, and
+two or three bay-leaves: thus let it steep four or five days, and
+turn it twice or thrice a day: then take it and season it with
+cloves, mace, pepper, nutmeg, and salt; put it into a pot with the
+back-side downward, with butter under it, and season it with a good
+thick coat of seasoning, and some butter on it, then close it up and
+bake it, it will ask six or seven hours baking. Being baked draw it,
+and when it is cold pour out the gravy, and boil it again in a
+pipkin, and pour it on the venison, then fill up the pot with the
+clarified butter, _&c._
+
+
+  _To make minced Pies of Beef._
+
+Take of the buttock of beef, cleanse it from the skins, and cut it
+into small pieces, then take half as much more beef-suet as the
+beef, mince them together very small, and season them with pepper,
+cloves, mace, nutmeg, and salt; then have half as much fruit as
+meat, three pound of raisins, four pound of currans, two pound of
+prunes, _&c._ or plain without fruit, but only seasoned with the
+same spices.
+
+
+  _To make a Collar of Beef._
+
+Take the thinnest end of a coast of beef, boil it a little and lay
+in pump water, & a little salt three days, shifting it once a day;
+the last day put a pint of claret wine to it, and when you take it
+out of the water let it lie two or three hours a draining; then cut
+it almost to the end in three slices, and bruise a little cochinel
+and a very little allum, and mingle it with a very little claret
+wine, colour the meat all over with it; then take a douzen of
+anchoves, wash and bone them, lay them on the beef, & season it with
+cloves, pepper, mace, two handfuls of salt, a little sweet marjoram,
+and tyme; & when you make it up, roull the innermost slice first, &
+the other two upon it, being very well seasoned every where and bind
+it up hard with tape, then put it into a stone pot a little bigger
+than the collar, and pour upon it a pint of claret wine, and half a
+pint of wine vinegar, a sprig of rosemary, and a few bay-leaves;
+bake it very well, and before it be quite cold, take it out of the
+pot, and you may keep it dry as long as you please.
+
+
+  _To bake a Flank of Beef in a Collar._
+
+Take flank of beef, and lay it in pump water four days and nights,
+shift it twice a day, then take it out & dry it very well with clean
+cloaths, cut it in three layers, and take out the bones and most of
+the fat; then take three handfuls of salt, and good store of sage
+chopped very small, mingle them, and strew it between the three
+layers, and lay them one upon another; then take an ounce of cloves
+and mace, and another of nutmegs, beat them very well, and stew it
+between the layers of beef, roul it up close together, then take
+some packthred and tie it up very hard, put it in a long earthen
+pot, which is made of purpose for that use, tie up the top of the
+pot with cap paper, and set it in an oven; let it stand eight hours,
+when you draw it, and being between hot and cold, bind it up round
+in a cloth, tie it fast at both ends with packthred, and hang it up
+for your use.
+
+Sometimes for variety you may use slices of bacon btwixt the layers,
+and in place of sage sweet herbs, and sometimes cloves of garlick.
+Or powder it in saltpeter four or five days, then wash it off, roul
+it and use the same spices as abovesaid, and serve it with mustard
+and sugar, or Gallendine.
+
+
+  _To stuff Beef with Parsley to serve cold._
+
+Pick the parsley very fine and short, then mince some suet not to
+small, mingle it with the parsley, and make little holes in ranks,
+fill them hard and full, and being boiled and cold, slice it into
+thin slices, and serve it with vinegar and green parsley.
+
+
+  _To make Udders either in Pie or Pasty,
+    according to these Figures._
+
+Take a young Udder and lard it with great lard, being seasoned with
+nutmeg, pepper, cloves, and mace, boil it tender, and being cold
+wrap it in a caul of veal, but first season it with the former
+spices and salt; put it in the Pie with some slices of veal under
+it, season them, and some also on the top, with some slices of lard
+and butter; close it up, and being baked, liquor it with clarified
+butter. Thus for to eat cold; if hot, liquor it with white-wine,
+gravy and butter.
+
+
+  _To bake a Heifers Udder in the Italian fashion._
+
+The Udder being boil'd tender, and cold, cut it into dice-work like
+small dice, and season them with some cloves, mace, cinamon, ginger,
+salt, pistaches, or pine-kernels, some dates, and bits of marrow;
+season the aforesaid materials lightly and fit, make your Pie not
+above an inch high, like a custard, and of custard-paste, prick it,
+and dry it in the oven, and put in the abovesaid materials; put to
+it also some custard-stuff made of good cream, ten eggs, and but
+three whites, sugar, salt, rose-water, and some dissolved musk; bake
+it and stick it with slic't dates, canded pistaches, and scrape fine
+sugar on it.
+
+Otherways, boil the udder very tender, & being cold slice it into
+thin slices, as also some thin slices of parmisan & interlarded
+bacon, some sweet herbs chopt small, some currans, cinamon, nutmeg,
+sugar, rose-water, and some butter, make three bottoms of the
+aforesaid things in a dish, patty-pan, or pie, with a cut cover, and
+being baked, scrape sugar on it, or rice it.
+
+
+  _Otherways to eat hot._
+
+Take an Udder boil'd and cold, slice it into thin slices, and season
+it with pepper, cinamon, nutmeg, ginger, and salt, mingle some
+currans among the slices and fill the pie; put some dates on the
+top, large mace, barberries, or grapes, butter, and the marrow of 2
+marrow-bones, close it up and bake it, being baked ice it; but
+before you ice it, liquor it with butter, verjuyce and sugar.
+
+
+  _To stew Calves or Neats Feet._
+
+Boil and blanch them, then part them in halves, and put them into a
+pipkin with some strong broth, a little powder of saffron, sweet
+butter, pepper, sugar, and some sweet herbs finely minced, let them
+stew an hour and serve them with a little grape verjuyce, stewed
+among them.
+
+Neats feet being soust serve them cold with mustard.
+
+
+  _To make a fricase of Neats-Feet._
+
+Take them being boild and blancht, fricase them with some butter,
+and being finely fried make a sauce with six yolks of eggs,
+dissolved with some wine-vinegar, grated nutmeg, and salt.
+
+
+  _Otherways._
+
+First bone and prick them clean, then being boiled, blanched, or
+cold, cut them into gubbings, and put them in a frying-pan with a
+ladle-full of strong broth, a piece of butter, and a little salt;
+after they have fried awhile, put to them a little chopt parsley,
+green chibbolds, young spear-mint, and tyme, all shred very small,
+with a little beaten pepper: being almost fried, make a lear for
+them with the yolks of four or five eggs, some mutton gravy,
+a little nutmeg, and the juyce of a lemon wrung therein; put this
+lear to the neats feet as they fry in the pan, then toss them once
+or twice, and so serve them.
+
+
+  _Neats Feet larded, and roasted on a spit._
+
+Take neats feet being boil'd, cold, and blanched, lard them whole,
+and then roast them, being roasted, serve them with venison sauce
+made of claret wine, wine-vinegar, and toasts of houshold bread
+strained with the wine through a strainer, with some beaten cinamon
+and ginger, put it in a dish or pipkin, and boil it on the fire,
+with a few whole cloves, stir it with a sprig of rosemary, and make
+it not too thick.
+
+
+  _To make Black Puddings of Beefers Blood._
+
+Take the blood of a beefer when it is warm, put in some salt, and
+then strain it, and when it is through cold put in the groats of
+oatmeal well pic't, and let it stand soaking all night, then put in
+some sweet herbs, pennyroyal, rosemary, tyme, savoury, fennil, or
+fennil-seed, pepper, cloves, mace, nutmegs, and some cream or good
+new milk; then have four or five eggs well beaten, and put in the
+blood with good beef-suet not cut too small; mix all well together
+and fill the beefers guts, being first well cleansed, steeped, and
+scalded.
+
+
+  _To dress a Dish of Tripes hot out of the pot or pan._
+
+Being tender boil'd, make a sauce with some beaten butter, gravy,
+pepper, mustard, and wine-vinegar, rub a dish with a clove of
+garlick, and dish them therein; then run the sauce over them with a
+little bruised garlick amongst it, and a little wine vinegar
+sprinkled over the meat.
+
+
+  _To make Bolonia-Sausages._
+
+Take a good leg of pork, and take away all the fat, skins, and
+sinews, then mince and stamp it very fine in a wooden or brass
+mortar, weigh the meat, and to every five pound thereof take a pound
+of good lard cut as small as your little finger about an inch long,
+mingle it amongst the meat, and put to it half an ounce of whole
+cloves, as much beaten pepper, with the same quantity of nutmegs and
+mace finely beaten also, an ounce of whole carraway-seed, salt eight
+ounces, cocherel bruised with a little allom beaten and dissolved in
+sack, and stamped amongst the meat: then take beefers guts, cut of
+the biggest of the small guts, a yard long, and being clean scoured
+put them in brine a week or eight days, it strengthens and makes
+them tuff to hold filling. The greatest skill is in the filling of
+them, for if they be not well filled they will grow rusty; then
+being filled put them a smoaking three or four days, and hang them
+in the air, in some _Garret_ or in a _Cellar_, for they must not
+come any more at the fire; and in a quarter of a year they will be
+eatable.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION III.
+
+  _The A-la-mode ways of dressing the Heads of any Beasts._
+
+
+  _To boil a Bullocks Cheek in the Italian way._
+
+Break the bones and steep the head in fair water, shift it, and
+scrape off the slime, let it lie thus in steep about twelve hours,
+then boil in fair water with some _Bolonia_ sausage and a piece of
+interlarded bacon; the cheeks and the other materials being very
+tender boiled, dish it up and serve it with some flowers and greens
+on it, and mustard in saucers.
+
+
+  _To stew Bullocks Cheeks._
+
+Take the Cheeks being well soaked or steeped, spit and half roast
+them, save the gravy, and put them into a pipkin with some
+claret-wine, gravy, and some strong broth, slic't nutmeg, ginger,
+pepper, salt and some minced onions fried; stew it the space of two
+hours on a soft fire, and being finely stewed, serve it on carved
+sippets.
+
+
+  _Otherways._
+
+Take out the bones, balls of the eyes, and the ruff of the mouth,
+steep it well in fair water and shift it often: being well cleans'd
+from the blood and slime, take it out of the water, wipe it dry, and
+season it with nutmeg, pepper, and salt, put them in an earthen pot
+one upon another, and put to them a pint of claret wine, a few whole
+cloves, a little fair water, and two three whole onions; close up
+the pot and bake it, it will ask six hours bakeing; being tender
+baked, serve it on toasts of fine manchet.
+
+
+  _Or thus._
+
+Being baked or stewed, you may take out the bones and lay them close
+together, pour the liquor to them, and being cold slice them into
+slices, and serve them cold with mustard and sugar.
+
+
+  _To boil a Calves Head._
+
+Take the head, skin, and all unflayed, scald it, and soak it in fair
+water a whole night or twelve hours, then take out the brains and
+boil them with some sage, parsley, or mint; being boil'd chop them
+small together, butter them and serve them in a dish with fine
+sippets about them, the head being finely cleansed, boil it in a
+clean cloth and close it up together again in the cloth; being
+boil'd, lay it one side by another with some fine slices of boil'd
+bacon, and lay some fine picked parsley upon it, with some borage or
+other flowers.
+
+
+  _To hash a Calves Head._
+
+Take a calves head well steeped and cleansed from the blood and
+slime, boil it tender, then take it up and let it be through cold,
+cut it into dice-work, as also the brains in the same form, and some
+think slices interlarded bacon being first boil'd put some
+gooseberries to them, as also some gravy or juyce of lemon or
+orange, and some beaten butter; stew all together, and being finely
+stewed, dish it on carved sippets, and run it over with beaten
+butter.
+
+
+  _Otherways._
+
+The head being boil'd and cold, slice is in to thin slices, with
+some onions and the brains in the same manner, then stew them in a
+pipkin with some gravy or strong mutton, broth, with nutmeg, some
+mushrooms, a little white wine and beaten butter; being well stewed
+together dish them on fine sippets, and garnish the meat with slic't
+lemon or barberries.
+
+
+  _To souce a Calves Head._
+
+First scald it and bone it, then steep it in fair water the space of
+six hour, dry it with a clean cloth, and season it with some salt
+and bruised garlick (or none) then roul it up in a collar, bind it
+close, and boil it in white wine, water, and salt; being boil'd keep
+it in that souce drink, and serve it in the collar, or slice it, and
+serve it with oyl, vinegar, and pepper. This dish is very rare, and
+to a good judgment scarce discernable.
+
+
+  _To roast a Calves head._
+
+Take a calves head, cleave it and take out the brains, skins, and
+blood about it, then steep them and the head in fair warm water the
+space of four or five hours, shift them three or four times and
+cleanse the head; then boil the brains, & make a pudding with some
+grated bread, brains, some beef-suet minced small, with some minced
+veal & sage; season the pudding with some cloves, mace, salt,
+ginger, sugar, five yolks of eggs, & saffron; fill the head with
+this pudding, then close it up and bind it fast with some
+packthread, spit it, and bind on the caul round the head with some
+of the pudding round about it, rost it & save the gravy, blow off
+the fat, and put to the gravy; for the sauce a little white-wine,
+a slic't nutmeg & a piece of sweet butter, the juyce of an orange,
+salt, and sugar. Then bread up the head with some grated bread;
+beaten cinamon, minced lemon peel, and a little salt.
+
+
+  _To roast a Calves Head with Oysters._
+
+Split the head as to boil, and take out the brains washing them very
+well with the head, cut out the tongue, boil it a little, and blanch
+it, let the brains be parbol'd as well as tongue, then mince the
+brains and tongue, a little sage, oysters, beef-suet, very small;
+being finely minced, mix them together with three or four yolks of
+eggs, beaten ginger, pepper, nutmegs, grated bread, salt, and a
+little sack, if the brains and eggs make it not moist enough. This
+being done parboil the calves head a little in fair water, then take
+it up and dry it well in a cloth filling the holes where the brains
+and tongue lay with this farsing or pudding; bind it up close
+together, and spit it, then stuff it with oysters being first
+parboil'd in their own liquor, put them into a dish with minced
+tyme, parsley, mace, nutmeg, and pepper beaten very small; mix all
+these with a little vinegar, and the white of an egg, roul the
+oysters in it, and make little holes in the head, stuff it as full
+as you can, put the oysters but half way in, and scuer in them with
+sprigs of tyme, roast it and set the dish under it to save the
+gravy, wherein let there be oysters, sweet herbs minced, a little
+white-wine and slic't nutmeg. When the head is roasted set the dish
+wherein the sauce is on the coals to stew a little, then put in a
+piece of butter, the juyce of an orange, and salt, beating it up
+together: dish the head, and put the sauce to it, and serve it up
+hot to the table.
+
+
+  _To bake a Calves Head in Pye or Pasty to eat hot or cold._
+
+Take a calves head and cleave it, then cleanse it & boil it, and
+being almost boil'd, take it up, & take it from the bones as whole
+as you can, when it is cold stuff it with sweet herbs, yolks of raw
+eggs, both finely minced with some lard or beef-suet, and raw veal;
+season it with nutmeg, pepper, and salt, brake two or three raw eggs
+into it; and work it together, and stuff the cheeks: the Pie being
+made, season the head with the spices abovesaid, and first lay in
+the bottom of the Pie some thin slices of veal, then lay on the
+head, and put on it some more seasoning, and coat it well with the
+spices, close it up with some butter, and bake it, being baked
+liquor it with clarified butter, and fill it up.
+
+If you bake the aforesaid Pie to eat hot, give it but half the
+seasoning, and put some butter to it, with grapes, or gooseberries
+or barberries; then close it up and bake it, being baked liquor it
+with gravy and butter beat up thick together; with the juyce of two
+oranges.
+
+
+  _To make a Calves-foot Pye, or Neats-foot Pie, or Florentine
+    in a dish of Puff-Paste; but the other Pye in short paste,
+    and the Dish of Puff._
+
+Take two pair of calves feet, and boil them tender & blanch them,
+being cold bone them & mince them very small, and season them with
+pepper, nutmeg, cinamon, and ginger lightly, and a little salt, and
+a pound of currans, a quarter of a pound of dates, slic't, a quarter
+of a pound of fine sugar, with a little rose-water verjuyce, & stir
+all together in a dish or tray, and lay a little butter in the
+bottom of the Pie, & lay on half the meat in the Pie; then have the
+marrow of three marrow-bones, and lay that on the meat in the Pie,
+and the other half of the meat on the marrow, & stick some dates on
+the top of the meat & close up the Pie, & bake it, & being half
+bak't liquor it with butter, white-wine, or verjuyce, and ice it,
+and set in the oven again till it be iced, and ice it with butter,
+rose-water, and sugar.
+
+Or you may bake them in halves with the bones in, and use for change
+some grapes, gooseberries, or barberries, with currans or without,
+and dates in halves, and large mace.
+
+
+  _To Stew a Calves-Head._
+
+First boil it in fair water half an hour, then take it up and pluck
+it pieces, then put it into a pipkin with great oysters and some of
+the broth, which boil'd it, (if you have no stronger) a pint of
+white-wine or claret, a quarter of a pound of interlarded bacon,
+some blanched chesnuts, the yolks of three or four hard eggs cut
+into halves, sweet herbs minced, and a little horseradish-root
+scraped, stew all these an hour, then slice the brains (being
+parboil'd) and strew a little ginger, salt, and flower, you may put
+in some juyce of spinage, and fry them green with butter; then dish
+the meat, and lay the fried brains, oysters, chesnuts, half yolks of
+eggs, and sippet it, serve it up hot to the table.
+
+
+  _To hash a Calves Head._
+
+Take a calves-head, boil it tender, and let it be through cold, then
+take one half and broil or roast it, do it very white and fair, then
+take the other half and slice it into thin slices, fry it with
+clarified butter fine and white, then put it in a dish a stewing
+with some sweet herbs, as rosemary, tyme, savory, salt, some
+white-wine or claret, some good roast mutton gravy, a little pepper
+and nutmeg; then take the tongue being ready boil'd, and a boil'd
+piece of interlarded bacon, slice it into thin slices, and fry it in
+a batter made of flower, eggs, nutmeg, cream, salt, and sweet herbs
+chopped small, dip the tongue & bacon into the batter, then fry them
+& keep them warm till dinner time, season the brains with nutmegs,
+sweet herbs minced small, salt, and the yolks of three or four raw
+eggs, mince all together, and fry them in spoonfuls, keep them warm,
+then the stewed meat being ready dish it, and lay the broild side of
+the head on the stewed side, then garnish the dish with the fried
+meats, some slices of oranges, and run it over with beaten butter
+and juyce of oranges.
+
+
+  _To boil A Calves Head._
+
+Take a calves head being cleft and cleansed, and also the brains,
+boil the head very white and fine, then boil the brains with some
+sage and other sweet herbs, as tyme and sweet marjoram, chop and
+boil them in a bag, being boil'd put them out and butter them with
+butter, salt, and vinegar, serve them in a little dish by themselves
+with fine thin sippits about them.
+
+Then broil the head, or toast it against the fire, being first
+salted and scotched with your knife, baste it with butter, being
+finely broil'd, bread it with fine manchet and fine flour, brown it
+a little and dish it on a sauce of gravy, minced capers; grated
+nutmeg, and a little beaten butter.
+
+
+  _To bake Lamb._
+
+Season Lamb (as you may see in page 209) with nutmegs, pepper, and
+salt, as you do veal, (in page ___) or as you do chickens, in pag.
+197, & 198. for hot or cold pies.
+
+
+  _To boil a Lambs Head in white broth._
+
+Take a lambs head, cleave it, and take out the brains, then open the
+pipes of the appurtenances, and wash and soak the meat very clean,
+set it a boiling in fair water & when it boils scum it, & put in
+some large mace, whole cinamon, slic't dates, some marrow, & salt, &
+when the heads is boil'd, dish it up on fine carved sippets, & trim
+the dish with scraping sugar: then strain six or seven yolks of eggs
+with sack or white-wine, and a ladleful of cream, put it into the
+broth, and give it a warm on the fire, stir it, and broth the head,
+then lay on the head some slic't lemon, gooseberries, grapes, dates,
+and large mace.
+
+
+  _To stew a Lambs Head._
+
+Take a lambs head, cleave it, and take out the brains, wash and pick
+the head from the slime and filth, and steep it in fair water, shift
+it twice in an hour, as also the appurtenances, then set it a
+boiling on the fire with some strong broth, and when it boils scum
+it, and put in a large mace or two, some capers, quarters of pears,
+a little white wine, some gravy, marrow, and some marigold flowers;
+being finely stewed, serve it on carved sippets, and broth it, lay
+on it slic't lemon, and scalded gooseberries or barberries.
+
+
+  _To boil a Lambs Head otherways._
+
+Make a forcing or pudding of the brains, being boil'd and cold cut
+them into bits, then mince a little veal or lamb with some
+beef-suet, and put to it some grated bread, nutmeg, pepper, salt,
+some sweet herbs minced, small, and three or four raw eggs, work all
+together, and fill the head with this pudding, being cleft, steeped,
+and after dried in a clean cloth, stew it in a stewing-pan or
+between two dishes with some strong broth; then take the remainder
+of this forcing or pudding, and make it into balls, put them a
+boiling with the head, and add some white-wine, a whole onion, and
+some slic't pipins or pears, or square bits like dice, some bits of
+artichocks, sage-leaves, large mace, and lettice boil'd and
+quartered, and put in beaten butter; being finely stewed, dish it up
+on sippets, and put the balls and the other materials on it, broth
+it and run it over with beaten butter and lemon.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION IV.
+
+  _The rarest Ways of dressing of all manner of Roast Meats,
+    either of Flesh or Fowl, by Sea or land,
+    with their Sauces that properly belong to them._
+
+
+  _Divers ways of breading or dredging of Meats and Fowl._
+
+  1. Grated bread and flower.
+
+  2. Grated bread, and sweet herbs minced, and dried, or beat to
+  powder, mixed with the bread.
+
+  3. Lemon in powder, or orange peel mixt with bread and flower,
+  minced small or in powder.
+
+  4. Cinamon, bread, flour, sugar made fine or in powder.
+
+  5. Grated bread, Fennil seed, coriander-seed, cinamon, and sugar.
+
+  6. For pigs, grated bread, flour, nutmeg, ginger, pepper, sugar; but
+  first baste it with the jucye of lemons, or oranges, and the yolks
+  of eggs.
+
+  7. Bread, sugar, and salt mixed together.
+
+
+  _Divers Bastings for roast Meats._
+
+  1. Fresh butter.
+
+  2. Clarified suet.
+
+  3. Claret wine, with a bundle of sage, rosemary, tyme, and parsley,
+  baste the mutton with these herbs and wine.
+
+  4. Water and salt.
+
+  5. Cream and melted butter, thus flay'd pigs commonly.
+
+  6. Yolks of eggs, juyce of oranges and biskets, the meat being
+  almost rosted, comfits for some fine large fowls, as a peacock,
+  bustard, or turkey.
+
+
+  _To roast a shoulder of Mutton in a most excellent new way
+    with Oysters and other materials._
+
+Take three pints of great oysters and parboil them in their own
+liquor, then put away the liquor and wash them with some white-wine,
+then dry them with a clean cloth and season them with nutmeg and
+salt, then stuff the shoulder, and lard it with some anchoves; being
+clean washed spit it, and lay it to the fire, and baste it with
+white or claret wine, then take the bottoms of six artichocks, pared
+from the leaves and boil'd tender, then take them out of the liquor
+and put them into beaten butter, with the marrow of six
+marrow-bones, and keep them warm by a fire or in an oven, then put
+to them some slic'd nutmeg, salt, the gravy of a leg of roast
+mutton, the juyce of two oranges, and some great oysters a pint,
+being first parboil'd, and mingle with them a little musk or
+ambergreese; then dish up the shoulder of mutton, and have a sauce
+made for it of gravy which came from the roast shoulder of mutton
+stuffed with oysters, and anchovies, blow off the fat, then put to
+the gravy a little white-wine, some oyster liquor, a whole onion,
+and some stript tyme, and boil up the sauce, then put it in a fair
+dish, and lay the shoulder of mutton on it, and the bottoms of the
+artichocks round the dish brims, and put the marrow and the oysters
+on the artichoke bottoms, with some slic't lemon on the shoulder of
+mutton, and serve it up hot.
+
+
+  _To roast a Shoulder of Mutton with Oysters otherways._
+
+Take great oysters, and being opened, parboil them in their own
+liquor, beard them and wash them in some vinegar, then wipe them
+dry, and put to them grated nutmeg, pepper, some broom-buds, and two
+or three anchoves; being finely cleansed, washed, and cut into
+little bits, the yolk of a raw egg or two dissolved, some salt,
+a little samphire cut small, and mingle all together, then stuff the
+shoulder, roast it, and baste it with sweet butter, and being
+roasted make sauce with the gravy, white wine, oyster liquor, and
+some oysters, then boil the sauce up and blow off the fat, beat it
+up thick with the yolk of an egg or two and serve the shoulder up
+hot with the sauce, and some slic't lemon on it.
+
+
+  _Otherways._
+
+The oysters being opened parboil them in their liquor, beard them
+and wipe them dry, being first washed out of their own liquor with
+some vinegar, put them in a dish with some time, sweet marjoram,
+nutmeg, and lemon-peel all minced very small, but only the oysters
+whole, and a little salt, and mingle all together, then make little
+holes in the upper side of the mutton, and fill them with this
+composition. Roast the shoulder of mutton, and baste it with butter,
+set a dish under it to save the gravy that drippeth from it; then
+for the sauce take some of the oysters, and a whole onion, stew them
+together with some of the oyster-liquor they were parboil'd in, and
+the gravy that dripped from the shoulder, (but first blow off the
+fat) and boil up all together pretty thick, with the yolk of an egg,
+some verjuyce, the slice of an orange; and serve the mutton on it
+hot.
+
+Or make sauce with some oysters being first parboil'd in their
+liquor, put to them some mutton gravy, oyster-liquor, a whole onion,
+a little white-wine, and large mace, boil it up and garnish the dish
+with barberries, slic't lemon, large mace and oysters.
+
+Othertimes for change make sauce with capers, great oysters, gravy,
+a whole onion, claret-wine, nutmeg, and the juyce of two or three
+oranges beaten up thick with some butter and salt.
+
+
+  _To roast a Shoulder of Mutton with Oysters._
+
+Take a shoulder of mutton and rost it, then make sauce with some
+gravy, claret-wine, pepper, grated nutmeg, slic't lemon, and
+broom-buds, give it a warm or two, then dish the mutton, and put the
+sauce to it, and garnish it with barberries, and slic't lemon.
+
+
+  _To roast a Chine of Mutton either plain or with divers stuffings,
+    lardings and sauces._
+
+First lard it with lard, or lemon peel cut like lard, or with
+orange-peel, stick here and there a clove, or in place of cloves,
+tops of rosemary, tyme, sage, winter-savory or sweet marjoram, baste
+it with butter, and make sauce with mutton-gravy, and nutmeg, boil
+it up with a little claret and the juyce of an orange, and rub the
+dish you put it in with a clove of garlick.
+
+Or make a sauce with pickled or green cucumbers slic't and boil'd in
+strong broth or gravy; with some slic't onions, an anchove or two,
+and some grated nutmeg, stew them well together, and serve the
+mutton with it hot.
+
+
+  _Divers Sauces for roast Mutton._
+
+  1. Gravy, capers, samphire, and salt, and stew them well together.
+
+  2. Watter, onion, claret-wine, slic't nutmeg and gravy boiled up.
+
+  3. Whole onions stewed in strong broth or gravy, white-wine, pepper,
+  pickled capers, mace, and three or four slices of a lemon.
+
+  4. Mince a little roast mutton hot from the spit, and add to it some
+  chopped parsley and onions, verjuyce or vinegar, ginger, and pepper;
+  stew it very tender in a pipkin, and serve it under any joynt with
+  some gravy of mutton.
+
+  5. Onions, oyster-liquor, claret, capers, or broom-buds, gravy,
+  nutmeg, and salt boiled together.
+
+  6. Chop't parsley, verjuyce, butter, sugar, and gravy.
+
+  7. Take vinegar, butter, and currans, put them in a pipkin with
+  sweet herbs finely minced, the yolks of two hard eggs, and two or
+  three slices of the brownest of the leg, mince it also, some
+  cinamon, ginger, sugar, and salt.
+
+  8. Pickled capers, and gravy, or gravy, and samphire, cut an inch
+  long.
+
+  9. Chopped parsley and vinegar.
+
+  10. Salt, pepper, and juyce of oranges.
+
+  11. Strained prunes, wine, and sugar.
+
+  12. White-wine, gravy, large mace, and butter thickned with two or
+  three yolks of eggs.
+
+  _Oyster Sauce._
+
+  13. Oyster-liquor and gravy boil'd together, with eggs and verjuyce
+  to thicken it, then juyce of orange, and slices of lemon over all.
+
+  14. Onions chipped with sweet herbs, vinegar, gravy and salt boil'd
+  together.
+
+
+  _To roast Veal divers ways with many excellent farsings,
+    Puddings and Sauces, both in the French, Italian,
+    and English fashion._
+
+  _To make a Pudding in a Breast of Veal._
+
+Open the lower end with a sharp knife close between the skin and the
+ribs, leave hold enough of the flesh on both sides, that you may put
+in your hand between the ribs, and the skin; then make a pudding of
+grated white bread, two or three yolks of eggs, a little cream,
+clean washt currans pick't and dried, rose-water, cloves, and mace
+fine beaten, a little saffron, salt, beef-suet minced fine, some
+slic't dates and sugar; mingle all together, and stuff the breast
+with it, make the pudding pretty stiff, and prick on the sweetbread
+wrapped in the caul, spit it and roast it; then make sauce with some
+claret-wine, grated nutmeg, vinegar, butter, and two or three slices
+of orange, and boil it up, _&c._
+
+
+  _To roast a Breast of Veal otherways._
+
+Parboil it, and lard it with small lard all over, or the one half
+with lard; and the other with lemon-peel, sage-leaves, or any kind
+of sweet herbs; spit it and roast it, and baste it with sweet
+butter, and being roasted, bread it with grated bread, flower, and
+salt; make sauce with gravy, juyce of oranges, and slic't lemons
+laid on it.
+
+
+  _Or thus._
+
+Make stuffing or farsing with a little minced veal, and some tyme
+minced, lard, or fat bacon, a few cloves and mace beaten, salt, and
+two or three yolks of eggs; mingle them all together, and fill the
+breast, scuer it up with a prick or scuer, then make little puddings
+of the same stuff you stuffed the breast, and having spitted the
+breast, prick upon it those little puddings, as also the
+sweetbreads, roast all together, and baste them with good sweet
+butter, being finely roasted, make sauce with juyce of oranges and
+lemons.
+
+
+  _To roast a Loyn of Veal._
+
+Spit it and lay it to the fire, baste it with sweet butter, then set
+a dish under it with some vinegar, two or three sage-leaves, and two
+or three tops of rosemary and tyme; let the gravy drop on them, and
+when the veal is finely roasted, give the herbs and gravy a warm or
+two on the fire, and serve it under the veal.
+
+
+  _Another Sauce for a Loin of Veal._
+
+All manner of sweet herbs minced very small, the yolks of two or
+three hard eggs minced very small, and boil them together with a few
+currans, a little grated bread, beaten cinamon, sugar, and a whole
+clove or two, dish the veal on this sauce, with two or three slices
+of an orange.
+
+
+  _To roast Olives on a Leg of Veal._
+
+Cut a leg of veal into thin slices, and hack them with the back of a
+knife; then strew on them a little salt, grated nutmeg, sweet herbs
+finely minced, and the yolks of some herd eggs minced also, grated
+bread, a little beef-suet minced, currans, and sugar, mingle all
+together, and strew it on the olives, then roul it up in little
+rouls, spit them and roul the caul of veal about them, roast them
+and baste them in sweet butter; being roasted, make sauce with some
+of the stuffing, verjuyce, the gravy that drops from them, and some
+sugar, and serve the olives on it.
+
+
+  _To roast a Leg or Fillet of Veal._
+
+Take it and stuff it with beef-suet, seasoned with nutmeg, salt, and
+the yolks of two or three raw eggs, mix them with suet, stuff it and
+roast it; then make sauce with the gravy that dripped from it, blow
+off the fat, and give it two or three warms on the fire, and put to
+it the juyce of two or three oranges.
+
+
+  _To roast Veal in pieces._
+
+Take a leg of veal, and cut it into square pieces as big as a hens
+egg, season them with pepper, salt, some beaten cloves, and
+fennil-seed; then spit them with slices of bacon between every
+piece; being spitted, put the caul of the veal about them and roast
+them, then make the sauce of the gravy and the juyce of oranges.
+Thus you may do of veal sweet-breads, and lamb-stones.
+
+
+  _To roast Calves Feet._
+
+First boil them tender and blanch them, and being cold lard them
+thick with small lard, then spit them on a small spit and roast
+them, serve them with a sauce made of vinegar, cinamon, sugar, and
+butter.
+
+
+  _To roast a Calves Head with Oysters._
+
+Take a Calves head and cleave it, take out the brains and wash them
+very well with the head, cut out the tongue, and boil, blanch, and
+parboil the brains, as also the head and tongue; then mince the
+brain and tongue with a little sage, oysters, marrow, or beef-suet
+very small, mix with it three or four yolks of eggs, beaten ginger,
+pepper, nutmeg, grated bread, salt, and a little sack, this being
+done, then take the calves head, and fill it with this composition
+where the brains and tongue lay: bind it up close together, spit it,
+and stuff it with oysters, compounded with nutmeg, mace, tyme,
+graded bread, salt, and pepper: Mix all these with a little vinegar,
+and the white of an egg, and roul the oysters in it; stuff the head
+with it as full as you can, and roast it thorowly, setting a dish
+under it to catch the gravy, wherein let there be oysters, sweet
+herbs minced, a little white wine and slic't nutmeg; when the head
+is roasted, set the dish wherein the sauce is on the coals to stew a
+little, then put in a peice of butter, the juyce of an orange, and
+salt, beating it up thick together, dish the head, and put the sauce
+to it, and serve it hot to the table.
+
+
+  _Several Sauces for roast Veal._
+
+  1. Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.
+
+  2. Juyce of orange, gravy, nutmeg, and slic't lemon on it.
+
+  3. Vinegar and butter.
+
+  4. All manner of sweet herbs chopped small with the yolks of two or
+  three eggs, and boil them in vinegar, butter, a few bread crumbs,
+  currans, beaten cinamon, sugar, and a whole clove or two, put it
+  under the veal, with slices of orange and lemon about the dish.
+
+  5. Claret sauce, of boil'd carrots, and boil'd quinces stamped and
+  strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and
+  verjuyce, boil'd to an indifferent height or thickness, with a few
+  whole cloves.
+
+
+  _To roast red Deer._
+
+Take a side, or half hanch, and either lard them with small lard, or
+stick them with cloves; but parboil them before you lard them, then
+spit and roast them.
+
+
+  _Sauces for red Deer._
+
+  1. The gravy and sweet herbs chopped small and boil'd together, or
+  the gravy only.
+
+  2. The juyce of oranges or lemons, and gravy.
+
+  3. A Gallendine sauce made with strained bread, vinegar, claret
+  wine, cinamon, ginger, and sugar; strain it, and being finely beaten
+  with the spices boil it up with a few whole cloves and a sprig of
+  rosemary.
+
+  4. White bread boil'd in water pretty thick without spices, and put
+  to it some butter, vinegar, and sugar.
+
+  If you will stuff or farse any venison, stick them with rosemary,
+  tyme, savory, or cloves, or else with all manner of sweet herbs,
+  minced with beef-suet, lay the caul over the side or half hanch,
+  and so roast it.
+
+
+  _To roast pork with the Sauces belonging to it._
+
+Take a chine of Pork, draw it with sage on both sides being first
+spitted, then roast it; thus you may do of any other Joynt, whether
+Chine, Loyn, Rack, Breast, or spare-rib, or Harslet of a bacon hog,
+being salted a night of two.
+
+
+  _Sauces._
+
+  1. Gravy, chopped sage, and onions boil'd together with some pepper.
+
+  2. Mustard, vinegar, and pepper.
+
+  3. Apples pared, quartered, and boil'd in fair water, with some
+  sugar and butter.
+
+  4. Gravy, onions, vinegar, and pepper.
+
+
+  _To roast Pigs divers ways with their different sauces._
+
+  _To roast a Pig with the hair on._
+
+Take a pig and draw out his intrails or guts, liver and lights, draw
+him very clean at vent, and wipe him, cut off his feet, truss him,
+and prick up the belly close, spit it, and lay it to the fire, but
+scorch it not, being a quarter roasted, the skin will rise up in
+blisters from the flesh; then with your knife or hands pull off the
+skin and hair, and being clean flayed, cut slashes down to the
+bones, baste it with butter and cream, being but warm, then bread it
+with grated white bread, currans, sugar, and salt mixed together,
+and thus apply basting upon dregging, till the body be covered an
+inch thick; then the meat being throughly roasted, draw it and serve
+it up whole, with sauce made of wine-vinegar, whole cloves, cinamon,
+and sugar boiled to a syrrup.
+
+
+  _Otherways._
+
+You may make a pudding in his belly, with grated bread, and some
+sweet herbs minced small, a little beef-suet also minced, two or
+three yolks of raw eggs, grated nutmeg, sugar, currans, cream, salt,
+pepper, _&c._ Dredge it or bread it with flower, bread, sugar,
+cinamon slic't nutmeg.
+
+
+  _To dress a Pig the French way._
+
+Take and spit it, the Pig being scalded and drawn, and lay it down
+to the fire, and when the Pig is through warm, take off the skin,
+and cut it off the spit, and divide it into twenty pieces, more or
+less, (as you please) then take some white-wine, and some strong
+broth, and stew it therein with an onion or two minc't very small,
+and some stripped tyme, some pepper, grated nutmeg, and two or three
+anchoves, some elder vinegar, a little butter, and some gravy if you
+have it; dish it up with the same liquor it was stewed in, with some
+French bread in slices under it, with oranges, and lemons upon it.
+
+
+  _To roast a Pig the plain way._
+
+Scald and draw it, wash it clean, and put some sage in the belly,
+prick it up, and spit it, roast it and baste with butter, and salt
+it; being roasted fine and crisp, make sauce with chopped sage and
+currans well boil'd in vinegar and fair water, then put to them the
+gravy of the Pig, a little grated bread, the brains, some
+barberries, and sugar, give these a warm or two, and serve the Pig
+on this sauce with a little beaten butter.
+
+
+  _To roast a Pig otherways._
+
+Take a Pig, scald and draw it, then mince some sweet herbs, either
+sage or penny-royal, and roul it up in a ball with some butter,
+prick it up in the pigs belly and roast him; being roasted, make
+sauce with butter, vinegar, the brains, and some barberries.
+
+
+  _Otherways._
+
+Draw out his bowels, and flay it but only the head-truss the head
+looking over his back; and fill his belly with a pudding made of
+grated bread, nutmeg, a little minced beef-suet, two or three yolks
+of raw eggs, salt, and three or four spoonfuls of good cream, fill
+his belly and prick it up, roast it and baste it with yolks of eggs;
+being roasted, wring on the juyce of a lemon, and bread it with
+grated bread, pepper, nutmeg, salt, and ginger, bread it quick with
+the bread and spices.
+
+Then make sauce with vinegar, butter, and the yolks of hard eggs
+minced, boil them together with the gravy of the Pig, and serve it
+on this sauce.
+
+
+  _To roast Hares with their several stuffings and sauces._
+
+Take a hare, flay it, set it, and lard it with small lard, stick it
+with cloves, and make a pudding in his belly with grated bread,
+grated nutmeg, beaten cinamon, salt, currans, eggs, cream, and
+sugar; make it good, and stiff, fill the hare and roast it: if you
+would have the pudding green, put juyce of spinage, if yellow,
+saffron.
+
+  _Sauce._
+
+Beaten cinamon, nutmeg, ginger, pepper, boil'd prunes, and currans
+strained, muskefied bisket-bread, beaten into powder, sugar, and
+cloves, all boiled up as thick as water-grewel.
+
+
+  _To roast a Hare with the skin on._
+
+Draw a hare (that is, the bowels out of the body) wipe it clean, and
+make a farsing or stuffing of all manner of sweet herbs, as tyme,
+winter-savory, sweet Marjoram, and parsley, mince them very small,
+and roul them in some butter, make a ball thereof, and put it in the
+belly of the hare, prick it up close, and roast it with the skin and
+hair on it, baste it with butter, and being almost roasted flay off
+the skin, and stick a few cloves on the hare; bread it with fine
+grated manchet, flower, and cinamon, bread it good and thick, froth
+it up, and dish it on sauce made of grated bread, claret-wine,
+wine-vinegar, cinamon, ginger, sugar, and barberries, boil it up to
+an indifferency.
+
+
+  _Several Sauces belonging to Rabits._
+
+  1. Beaten butter, and rub the dish with a clove of garlick.
+
+  2. Sage and parsley minced, roul it in a ball with some butter,
+  and fill the belly with this stuffing.
+
+  3. Beaten butter with lemon and pepper.
+
+  4. In the French fashion, onions minced small and fried,
+  and mingled with mustard and pepper.
+
+  5. The rabits being roasted, wash the belly with the gravy of
+  mutton, and add to it a slice or two of lemon.
+
+
+  _To roast Woodcocks in the English Fashion._
+
+First pull and draw them, then being washt and trust, roast them,
+baste them with butter, and save the gravy, then broil toasts and
+butter them; being roasted, bread them with bread and flower, and
+serve them in a clean dish on the toast and gravy.
+
+
+  _Otherways in the French Fashion._
+
+Being new and fresh kil'd that day you use them, pull, truss, & lard
+them with a broad piece of lard or bacon pricked over the breast:
+being roasted, serve them on broil'd toast, put in verjuyce, or the
+juyce of orange with the gravy, and warmed on the fire.
+
+Or being stale, draw them, and put a clove or two in the bellies,
+with a piece of bacon.
+
+
+  _To roast a Hen or Pullet._
+
+Take a Pullet or Hen full of eggs, draw it and roast it; being
+roasted break it up, and mince the brauns in thin slices, save the
+wings whole, or not mince the brauns, and leave the rump with the
+legs whole; stew all in the gravy and a little salt.
+
+Then have a minced lemon, and put it into the gravy, dish the minced
+meat in the midst of the dish, and the thighs, wings, and rumps
+about it. Garnish the dish, with oranges and lemons quartered, and
+serve them up covered.
+
+
+  _Sauce with Oysters and Bacon._
+
+Take Oysters being parboil'd and clenged from the grunds, mingle
+them with pepper, salt, beaten nutmeg, time, and sweet marjoram,
+fill the Pullets belly, and roast it, as also two or three ribs of
+interlarded bacon, serve it in two pieces into the dish with the
+pullet; then make sauce of the gravy, some of the oysters liquor,
+oysters and juice of oranges boil'd together, take some of the
+oysters out of the pullets belly, and lay on the breast of it, then
+put the sauce to it with slices of lemon.
+
+
+  _Sauce for Hens or Pullets to prepare them to roast._
+
+Take a pullet, or hen, if lean, lard it, if fat, not; or lard either
+fat or lean with a piece or slice of bacon over it, and a peice of
+interlarded bacon in the belly, seasoned with nutmeg, and pepper,
+and stuck with cloves.
+
+Then for the sauce take the yolks of six hard eggs minced small, put
+to them white-wine, or wine vinegar, butter, and the gravy of the
+hen, juyce of orange, pepper, salt, and if you please add thereto
+mustard.
+
+
+  _Several other Sauces for roast Hens._
+
+  1. Take beer, salt, the yolks of three hard eggs, minced small,
+  grated bread, three or four spoonfuls of gravy; and being almost
+  boil'd, put in the juyce of two or three oranges, slices of a lemon
+  and orange, with lemon-peel shred small.
+
+  2. Beaten butter with juice of lemon or orange, white or claret
+  wine.
+
+  3. Gravy and claret wine boil'd with a piece of an onion, nutmeg,
+  and salt, serve it with the slices of orange or lemons, or the juyce
+  in the sauce.
+
+  4. Or with oyster-liquor, an anchove or two, nutmeg, and gravy, and
+  rub the dish with a clove of garlick.
+
+  5. Take the yolks of hard eggs and lemon peel, mince them very
+  small, and stew them in white-wine, salt, and the gravy of the fowl.
+
+
+  _Several Sauces for roast Chickens._
+
+  1. Gravy, and the juyce or slices of orange.
+
+  2. Butter, verjuyce, and gravy of the chicken, or mutton gravy.
+
+  3. Butter and vinegar boil'd together, put to it a little sugar,
+  then make thin sops of bread, lay the roast chicken on them, and
+  serve them up hot.
+
+  4. Take sorrel, wash and stamp it, then have thin slices of manchet,
+  put them in a dish with some vinegar, strained sorrel, sugar, some
+  gravy, beaten cinamon, beaten butter, and some slices of orange or
+  lemon, and strew thereon some cinamon and sugar.
+
+  5. Take slic't oranges, and put to them a little white wine,
+  rose-water, beaten mace, ginger, some sugar, and butter; set them on
+  a chafing dish of coals and stew them; then have some slices of
+  manchet round the dish finely carved, and lay the chickens being
+  roasted on the sauce.
+
+  6. Slic't onions, claret wine, gravy, and salt boil'd up.
+
+
+  _Sauces for roast Pigeons or Doves._
+
+  1. Gravy and juyce of orange.
+
+  2. Boil'd parsley minced, and put amongst some butter and vinegar
+  beaten up thick.
+
+  3. Gravy, claret wine, and an onion stewed together, with a little
+  salt.
+
+  4. Vine-leaves roasted with the Pigeons minced and put in
+  claret-wine and salt, boil'd together, some butter and gravy.
+
+  5. Sweet butter and juyce of orange beat together, and made thick.
+
+  6. Minced onions boil'd in claret wine almost dry, then put to it
+  nutmeg, sugar, gravy of the fowl, and a little pepper.
+
+  7. Or gravy of the Pigeons only.
+
+
+_Sauces for all manner of roast Land-Fowl, as Turkey, Bustard,
+Peacock, Pheasant, Partridge_, &c.
+
+  1. Slic't onions being boil'd, stew them in some water, salt,
+  pepper, some grated bread, and the gravy of the fowl.
+
+  2. Take slices of white-bread and boil them in fair water with two
+  whole onions, some gravy, half a grated nutmeg, and a little salt;
+  strain them together through a strainer, and boil it up as thick as
+  water grewel; then add to it the yolks of two eggs dissolved with
+  the juyce of two oranges, _&c._
+
+  3. Take thin slices of manchet, a little of the fowl, some sweet
+  butter, grated nutmeg, pepper, and salt; stew all together, and
+  being stewed, put in a lemon minced with the peel.
+
+  4. Onions slic't and boil'd in fair water, and a little salt, a few
+  bread crumbs beaten, pepper, nutmeg, three spoonful of white wine,
+  and some lemon-peel finely minced, and boil'd all together: being
+  almost boil'd put in the juyce of an orange, beaten butter, and the
+  gravy of the fowl.
+
+  5. Stamp small nuts to a paste, with bread, nutmeg, pepper, saffron,
+  cloves, juyce of orange, and strong broth, strain and boil them
+  together pretty thick.
+
+  6. Quince, prunes, currans, and raisins, boil'd, muskefied bisket
+  stamped and strained with white wine, rose vinegar, nutmeg, cinamon,
+  cloves, juyce of oranges and sugar, and boil it not too thick.
+
+  7. Boil carrots and quinces, strain them with rose vinegar, and
+  verjuyce, sugar, cinamon, pepper, and nutmeg, boil'd with a few
+  whole cloves, and a little musk.
+
+  8. Take a manchet, pare off the crust and slice it, then boil it in
+  fair water, and being boil'd some what thick put in some white wine,
+  wine vinegar, rose, or elder vinegar, some sugar and butter, _&c._
+
+  9. Almond-paste and crumbs of manchet, stamp them together with some
+  sugar, ginger, and salt, strain them with grape-verjuyce, and juyce
+  of oranges; boil it pretty thick.
+
+
+  _Sauce for a stubble or fat Goose._
+
+  1. The Goose being scalded, drawn, and trust, put a handful of salt
+  in the belly of it, roast it, and make sauce with sowr apples
+  slic't, and boil'd in beer all to mash, then put to it sugar and
+  beaten butter. Sometime for veriety add barberries and the gravy of
+  the fowl.
+
+  2. Roast sowr apples or pippins, strain them, and put to them
+  vinegar, sugar, gravy, barberries, grated bread, beaten cinamon,
+  mustard, and boil'd onions strained and put to it.
+
+
+  _Sauces for a young stubble Goose._
+
+Take the liver and gizzard, mince it very small with some beets,
+spinage, sweet herbs, sage, salt, and some minced lard; fill the
+belly of the goose, and sow up the rump or vent, as also the neck;
+roast it, and being roasted, take out the farsing and put it in a
+dish, then add to it the gravy of the goose, verjuyce, and pepper,
+give it a warm on the fire, and serve it with this sauce in a clean
+dish.
+
+The French sauce for a goose is butter, mustard, sugar, vinegar, and
+barberries.
+
+
+  _Sauce for a Duck._
+
+Onions slic't and carrots cut square like dice, boil'd in
+white-wine, strong broth, some gravy, minced parsley, savory
+chopped, mace, and butter; being well stewed together, it will serve
+for divers wild fowls, but most proper for water fowl.
+
+
+  _Sauces for Duck and Mallard in the French fashion._
+
+  1. Vinegar and sugar boil'd to a syrrup, with two or three cloves,
+  and cinamon, or cloves only.
+
+  2. Oyster liquor, gravy of the fowl, whole onions boil'd in it,
+  nutmeg, and anchove. If lean, farse and lard them.
+
+
+  _Sauces for any kind of roast Sea Fowl, as Swan, Whopper,
+    Crane, Shoveler, Hern, Bittern, or Geese._
+
+Make a gallendine with some grated bread, beaten cinamon, and
+ginger, a quartern of sugar, a quart of claret wine, a pint of wine
+vinegar, strain the aforesaid materials and boil them in a skillet
+with a few whole cloves; in the boiling stir it with a spring of
+rosemary, add a little red sanders, and boil it as thick as water
+grewel.
+
+
+  _Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid._
+
+Stamp sorrel with white-bread and pared pipkins in a stone or wooden
+mortar, put sugar to it, and wine vinegar, then strain it thorow a
+fine cloth, pretty thick, dish it in saucers, and scrape sugar
+on it.
+
+
+  _Otherways._
+
+Mince sorrel and sage, and stamp them with bread, the yolks of hard
+eggs, pepper, salt, and vinegar, but no sugar at all.
+
+
+  _Or thus._
+
+Juyce of green white, lemon, bread, and sugar.
+
+
+  _To make divers sorts of Vinegar._
+
+Take good white-wine, and fill a firkin half full, or a lesser
+vessel, leave it unstopped, and set it in some hot place in the sun,
+or on the leads of a house, or gutter.
+
+If you would desire to make vinegar in haste, put some salt, pepper,
+sowr leven mingled together, and a hot steel, stop it up and let the
+Sun come hot to it.
+
+If more speedy, put good wine into an earthen pot or pitcher, stop
+the mouth with a piece of paste, and put it in a brass pan or pot,
+boil it half an hour, and it will grow sowr.
+
+Or not boil it, and put into it a beet root, medlars, services,
+mulberries, unripe flowers, a slice of barley bread hot out of the
+oven, or the blossoms of services in their season, dry them in the
+sun in a glass vessel in the manner, of rose vinegar, fill up the
+glass with clear wine vinegar, white or claret wine, and set it in
+the sun, or in a chimney by the fire.
+
+
+  _To make Vinegar of corrupt Wine._
+
+Boil it, and scum it very clean, boil away one third part, then put
+it in a vessel, put to it some charnel, stop the vessel close, and
+in a short time it will prove good vinegar.
+
+
+  _To make Vinegar otherways._
+
+Take six gallons of strong ale of the first running, set it abroad
+to cool, and being cold put barm to it, and head it very thorowly;
+then run it up in a firkin, and lay it in the sun, then take four or
+five handfuls of beans, and parch them on a fire-shovel, or pan,
+being cut like chesnuts to roast, put them into the vinegar as hot
+as you can, and stop the bung-hole with clay; but first put in a
+handful of rye leven, then strain a good handful of salt, and put in
+also; let it stand in the sun from _May_ to _August_, and then take
+it away.
+
+
+  _Rose Vinegar._
+
+Keep Roses dried, or dried Elder flowers, put them into several
+double glasses or stone bottles, write upon them, and set them in
+the sun, by the fire, or in a warm oven; when the vinegar is out,
+put in more flowers, put out the old, and fill them up with the
+vinegar again.
+
+
+  _Pepper Vinegar._
+
+Put whole pepper in a fine clothe, bind it up and put it in the
+vessel or bottle of vinegar the space of eight Days.
+
+
+  _Vinegar for Digestion and Health._
+
+Take eight drams of Sea-onions, a quart of vinegar, and as much
+pepper as onions, mint, and Juniper-berries.
+
+
+  _To Make strong Wine Vinegar into Balls._
+
+Take bramble berries when they are half ripe, dry them and make them
+into powder, with a little strong vinegar, make little balls, and
+dry them in the sun, and when you will use them, take wine and heat
+it, put in some of the ball or a whole one, and it will be turned
+very speedily into strong vinegar.
+
+
+  _To make Verjuyce._
+
+Take crabs as soon as the kernels turn black, and lay them in a heap
+to sweat, then pick them from stalks and rottenness; and then in a
+long trough with stamping beetles stamp them to mash, and make a bag
+of course hair-cloth as square as the press; fill it with stamped
+crabs, and being well pressed, put it up in a clean barrel or
+hogs-head.
+
+
+  _To make Mustard divers ways._
+
+Have good seed, pick it, and wash it in cold water, drain it, and
+rub it dry in a cloth very clean; then beat it in a mortar with
+strong wine-vinegar; and being fine beaten, strain it and keep it
+close covered. Or grind it in a mustard quern, or a bowl with a
+cannon bullet.
+
+
+  _Otherways._
+
+Make it with grape-verjuyce, common-verjuyce, stale beer, ale,
+butter, milk, white-wine, claret, or juyce of cherries.
+
+
+  _Mustard of Dijon, or French Mustard._
+
+The seed being cleansed, stamp it in a mortar, with vinegar and
+honey, then take eight ounces of seed, two ounces of cinamon, two of
+honey, and vinegar as much as will serve, good mustard not too
+thick, and keep it close covered in little oyster-barrels.
+
+
+  _To make dry Mustard very pleasant in little Loaves or Cakes
+    to carry in ones Pocket, or to keep dry for use at any time._
+
+Take two ounces of seamy, half an ounce of cinamon, and beat them in
+a mortar very fine with a little vinegar, and honey, make a perfect
+paste of it, and make it into little cakes or loaves, dry them in
+the sun or in an oven, and when you would use them, dissolve half a
+loaf or cake with some vinegar, wine, or verjuyce.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION V.
+
+  _The best way of making all manner of Sallets._
+
+
+  _To make a grand Sallet of divers Compounds._
+
+Take a cold roast capon and cut it into thin slices square and
+small, (or any other roast meat as chicken, mutton, veal, or neats
+tongue) mingle with it a little minced taragon and an onion, then
+mince lettice as small as the capon, mingle all together, and lay it
+in the middle of a clean scoured dish. Then lay capers by
+themselves, olives by themselves, samphire by it self, broom buds,
+pickled mushrooms, pickled oysters, lemon, orange, raisins, almonds,
+blue-figs, Virginia Potato, caperons, crucifix pease, and the like,
+more or less, as occasion serves, lay them by themselves in the dish
+round the meat in partitions. Then garnish the dish sides with
+quarters of oranges, or lemons, or in slices, oyl and vinegar beaten
+together, and poured on it over all.
+
+On fish days, a roast, broil'd, or boil'd pike boned, and being
+cold, slice it as abovesaid.
+
+
+  _Another way for a grand Sallet._
+
+Take the buds of all good sallet herbs, capers, dates, raisins,
+almonds, currans, figs, orangado. Then first of all lay it in a
+large dish, the herbs being finely picked and washed, swing them in
+a clean napkin; then lay the other materials round the dish, and
+amongst the herbs some of all the aforesaid fruits, some fine sugar,
+and on the top slic't lemon, and eggs scarse hard cut in halves, and
+laid round the side of the dish, and scrape sugar over all; or you
+may lay every fruit in partitions several.
+
+
+  _Otherways._
+
+Dish first round the centre slic't figs, then currans, capers,
+almonds, and raisins together; next beyond that, olives, beets,
+cabbidge-lettice, cucumbers, or slic't lemon carved; then oyl and
+vinegar beaten together, the beast oyl you can get, and sugar or
+none, as you please; garnish the brims of the dish with orangado,
+slic't lemon jagged, olives stuck with slic't almonds, sugar or
+none.
+
+
+  _Another grand Sallet._
+
+Take all manner of knots of buds of sallet herbs, buds of pot-herbs,
+or any green herbs, as sage, mint, balm, burnet, violet-leaves, red
+coleworts streaked of divers fine colours, lettice, any flowers,
+blanched almonds, blue figs, raisins of the sun, currans, capers,
+olives; then dish the sallet in a heap or pile, being mixed with
+some of the fruits, and all finely washed and swung in a napkin,
+then about the centre lay first slic't figs, next capers and
+currans, then almonds and raisins, next olives, and lastly either
+jagged beats, jagged lemons, jagged cucumbers, or cabbidge lettice
+in quarters, good oyl and wine vinegar, sugar or none.
+
+
+  _Otherways._
+
+The youngest and smallest leaves of spinage, the smallest also of
+sorrel, well washed currans, and red beets round the centre being
+finely carved, oyl and vinegar, and the dish garnished with lemon
+and beets.
+
+
+  _Other Grand Sallets._
+
+Take green purslain and pick it leaf by leaf, wash it and swing it
+in a napkin, then being disht in a fair clean dish, and finely piled
+up in a heap in the midst of it lay round about the centre of the
+sallet pickled capers, currans, and raisins of the sun, washed,
+pickled, mingled, and laid round it: about them some carved
+cucumbers in slices or halves, and laid round also. Then garnish the
+dish brims with borage, or clove jelly-flowers. Or otherways with
+jagged cucumber-peels, olives, capers, and raisins of the sun, then
+the best sallet-oyl and wine-vinegar.
+
+
+  _Other Grand Sallets._
+
+All sorts of good herbs, the little leaves of red sage, the smallest
+leaves of sorrel, and the leaves of parsley pickt very small, the
+youngest and smallest leaves of spinage, some leaves of burnet, the
+smallest leaves of lettice, white endive and charvel all finely
+pick't and washed, and swung in a strainer or clean napkin, and well
+drained from the water; then dish it in a clean scowred dish, and
+about the centre capers, currans, olives, lemons carved and slic't,
+boil'd beet-roots carved and slic't, and dished round also with good
+oyl and vinegar.
+
+
+  _A good Sallet otherways._
+
+Take corn-sallet, rampons, Alexander-buds, pickled mushrooms, and
+make a sallet of them, then lay the corn sallet through the middle
+of the dish from side to side, and on the other side rampons, then
+Alexander-buds, and in the other four quarter of mushrooms, salt,
+over all, and put good oyl and vinegar to it.
+
+
+  _Other grand Sallet._
+
+Take the tenderest, smallest, and youngest ellicksander-buds, and
+small sallet, or young lettice mingled together, being washed and
+pickled, with some capers. Pile it or lay it flat in a dish, first
+lay about the centre, olives, capers, currans, and about those
+carved oranges and lemons, or in a cross partition-ways, and salt,
+run oyl and vinegar over all.
+
+
+  _Otherways._
+
+Boil'd parsnips in quarters laid round the dish, and in the midst
+some small sallet, or water cresses finely washed and picked, on the
+water-cresses some little small lettice finely picked and washed
+also, and some elicksander-buds in halves, and some in quarters, and
+between the quarters of the parsnips, some small lettice, some
+water-cresses and elicksander-buds, oyl and vinegar, and round the
+dish some slices of parsnips.
+
+
+  _Another grand Sallet._
+
+Take small sallet of all good sallet herbs, then mince some white
+cabbidge leaves, or striked cole-worts, mingle them among the small
+sallet, or some lilly-flowers slit with a pin; then first lay some
+minced cabbidge in a clean scowred dish, and the minced sallet round
+about it; then some well washed and picked capers, currans, olives,
+or none; then about the rest, a round of boild red beets, oranges,
+or lemons carved. For the garnish of the brim of the dish, boild
+colliflowers, carved lemons, beets, and capers.
+
+
+  _Sallet of Scurvy grass._
+
+Being finely pick't short, well soak't in clean water, and swung
+dry, dish it round in a fine clean dish, with capers and currans
+about it, carved lemon and orange round that, and eggs upon the
+centre not boil'd too hard, and parted in halves, then oyl and
+vinegar; over all scraping sugar, and trim the brim of the dish.
+
+
+  _A grand Sallet of Alexander-buds._
+
+Take large Alexander-buds, and boil them in fair water after they be
+cleansed and washed, but first let the water boil, then put them in,
+and being boil'd, drain them on a dish bottom or in a cullender;
+then have boil'd capers and currans, and lay them in the midst of a
+clean scowred dish, the buds parted in two with a sharp knife, and
+laid round about upright, or one half on one side, and the other
+against it on the other side, so also carved lemon, scrape on sugar,
+and serve it with good oyl and wine vinegar.
+
+
+  _Other grand Sallet of Watercresses._
+
+Being finely picked, washed and laid in the middle of a clean dish
+with slic't oranges and lemons finely carved one against the other,
+in partitions or round the dish, with some Alexander-buds boil'd or
+raw, currans, pers, oyl, and vinegar, sugar, or none.
+
+
+  _A grand Sallet of pickled capers._
+
+Pickled capers and currans basted and boil'd together, disht in the
+middle of a clean dish, with red beets boil'd and jagged, and dish't
+round the capers and currans, as also jagg'd lemon, and serve it
+with oyl and vinegar.
+
+
+  _To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease,
+    Purslane, or the like._
+
+Take Samphire, and pick the branches from the dead leaves or straws,
+then lay it in a pot or barrel, & make a strong brine of white or
+bay-salt, in the boiling scum it clean; being boil'd and cold put it
+to the samphire, cover it and keep it for all the year, and when you
+have any occasion to use it, take and boil it in fair water, but
+first let the water boil before you put it in, being boiled and
+become green, let it cool, then take it out of the water, and put it
+in a little bain or double viol with a broad mouth, put strong wine
+vinegar to it, close it up close and keep it.
+
+
+  _Otherways._
+
+Put samphire in a brass pot that will contain it, and put to it as
+much wine-vinegar as water, but no salt; set it over a charcoal-fire,
+cover it close, and boil it till it become green, then put it up in a
+barrell with wine-vinegar close on the head, and keep it for use.
+
+
+  _To pickle Cucumbers._
+
+Pickle them with salt, vinegar, whole pepper, dill-seed, some of the
+stalks cut, charnell, fair water, and some sicamore-leaves, and
+barrel them up close in a barrel.
+
+
+  _Pickled Quinces the best way._
+
+1. Take quinces not cored nor pared, boil them in fair water not too
+tender, and put them in a barrel, fill it up with their liquor, and
+close on the head.
+
+2. Pare them and boil them with white-wine, whole cloves, cinamon,
+and slic't ginger, barrel them up and keep them.
+
+3. In the juyce of sweet apples, not cored, but wiped, and put up
+raw.
+
+4. In white-wine barrel'd up raw.
+
+5. Being pared and cored, boil them up in sweet-wort and sugar, keep
+them in a glazed pipkin close covered.
+
+6. Core them and save the cores, cut some of the crab-quinces, and
+boil them after the quinces be parboil'd & taken up; then boil the
+cores, and some of the crab-quinces in quarters, the liquor being
+boild strain it thorow a strainer, put it in a barrel with the
+quinces, and close up the barrel.
+
+
+  _To pickle Lemon._
+
+Boil them in water and salt, and put them up with white-wine.
+
+
+  _To pickle any kind of Flowers._
+
+Put them into a gally-pot or double glass, with as much sugar as
+they weigh, fill them up with wine vinegar; to a pint of vinegar a
+pound of sugar, and a pound of flowers; so keep them for sallets or
+boild meats in a double glass covered over with a blade and leather.
+
+
+  _To pickle Capers, Gooseberries, Barberries,
+    red and white Currans._
+
+Pick them and put them in the juyce of crab-cherries, grape-verjuyce,
+or other verjuyce, and then barel them up.
+
+
+  _To Candy Flowers for Sallets, as Violets, Cowslips,
+    Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss_, &c.
+
+Take weight for weight of sugar candy, or double refined sugar,
+being beaten fine, searsed, and put in a silver dish with
+rose-water, set them over a charecoal fire, and stir them with a
+silver spoon till they be candied, or boil them in a Candy sirrup
+height in a dish or skillet, keep them in a dry place for your use,
+and when you use them for sallets, put a little wine-vinegar to
+them, and dish them.
+
+
+  _For the compounding and candying the foresaid
+    pickled and candied Sallets._
+
+Though they may be served simply of themselves, and are both good
+and dainty, yet for better curiosity and the finer ordering of a
+table, you may thus use them.
+
+First, if you would set forth a red flower that you know or have
+seen, you shall take the pot of preserv'd gilliflowers, and suiting
+the colours answerable to the flower, you shall proportion it forth,
+and lay the shape of a flower with a purslane stalk, make the stalk
+of the flower, and the dimensions of the leaves and branches with
+thin slices of cucumbers, make the leaves in true proportion jagged
+or otherways, and thus you may set forth some blown some in the bud,
+and some half blown, which will be very pretty and curious; if
+yellow, set it forth with cowslip or primroses; if blue take violets
+or borrage; and thus of any flowers.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION VI.
+
+  _To make all manner of Carbonadoes, either of Flesh or Fowl;
+    as also all manner of fried Meats of Flesh, Collops and Eggs,
+    with the most exquisite way of making Pancakes, Fritters,
+    and Tansies._
+
+
+  _To carbonado a Chine of Mutton._
+
+Take a Chine of Mutton, salt it, and broil it on the embers, or
+toast it against the fire; being finely broil'd, baste it, and bread
+it with fine grated manchet, and serve it with gravy only.
+
+
+  _To carbonado a Shoulder of Mutton._
+
+Take a Shoulder of Mutton, half boil it, scotch it and salt it, save
+the gravy, and broil it on a soft fire being finely coloured and
+fitted, make sauce with butter, vinegar, pepper, and mustard.
+
+
+  _To carbonado a Rack of Mutton._
+
+Cut it into steaks, salt and broil them on the embers, and being
+finely soaked, dish them and make sauce of good mutton-gravy, beat
+up thick with a little juyce of orange, and a piece of butter.
+
+
+  _To carbonado a Leg of Mutton._
+
+Cut it round cross the bone about half an inch thick, then hack it
+with the back of a knife, salt it, and broil it on the embers on a
+soft fire the space of an hour; being finely broil'd, serve it with
+gravy sauce, and juyce of orange.
+
+Thus you may broil any hanch of venison, and serve it with gravy
+only.
+
+
+  _To broil a chine of Veal._
+
+Cut it in three or four pieces, lard them (or not) with small lard,
+season them with salt and broil them on a soft fire with some
+branches of sage and rosemary between the gridiron and the chine;
+being broil'd, serve it with gravy, beaten butter, and juyce of
+lemon or orange.
+
+
+  _To broil a Leg of Veal._
+
+Cut it into rowls, or round the leg in slices as thick as ones
+finger, lard them or not, then broil them softly on embers, and make
+sauce with beaten butter, gravy, and juyce of orange.
+
+
+  _To carbonado a Rack of Pork._
+
+Take a Rack of Pork, take off the skin, and cut it into steaks, then
+salt it, and strow on some fennil seeds whole and broil it on a soft
+fire, being finely broil'd, serve it on wine-vinegar and pepper.
+
+
+  _To broil a Flank of Pork._
+
+Flay it and cut it into thin slices, salt it, and broil it on the
+embers in a dripping-pan of white paper, and serve it on the paper
+with vinegar and pepper.
+
+
+  _To broil Chines of Pork._
+
+Broil them as you do the rack, but bread them and serve them with
+vinegar and pepper, or mustard and vinegar.
+
+Or sometimes apples in slices, boil'd in beer and beaten butter to a
+mash.
+
+Or green sauce, cinamon, and sugar.
+
+Otherways, sage and onions minced, with vinegar and pepper boil'd in
+strong broth till they be tender.
+
+Or minced onions boil'd in vinegar and pepper.
+
+
+  _To broil fat Venison._
+
+Take half a hanch, and cut the fattest part into thick slices half
+an inch thick; salt and broil them on the warm embers, and being
+finely soaked, bread them, and serve them with gravy only.
+
+Thus you may broil a side of venison, or boil a side, fresh in water
+and salt, then broil it and dredge it, and serve it with vinegar and
+pepper.
+
+Broil the chine raw as you do the half hanch, bread it and serve it
+with gravy.
+
+
+  _To fry Lambs or Kids Stones._
+
+Take the stones, parboil them, then mince them small and fry them in
+sweet butter, strain them with some cream, some beaten cinamon,
+pepper, and grated cheese being put to it when it is strained, then
+fry them, and being fried, serve them with sugar and rose-water.
+
+Thus may you dress calves or lambs brains.
+
+
+  _To carbonado Land or Water Fowl._
+
+Being roasted, cut them up and sprinkle them with salt, then scoch
+and broil them and make sauce with vinegar and butter, or juyce of
+orange.
+
+
+  _To dress a dish of Collops and Egg the best way for service._
+
+Take fine young and well coloured bacon of the ribs, the quantity of
+two pound, cut it into thine slices and lay them in a clean dish,
+toste them before the fire fine and crisp; then poche the eggs in a
+fair scrowred skillet white and fine, dish them on a dish and plate,
+and lay on the colops, some upon them, and some round the dish.
+
+
+  _To broil Bacon on Paper._
+
+Make the fashion of two dripping-pans of two sheets of white paper,
+then take two pound of fine interlarded bacon, pare off the top, and
+cut the bacon into slices as thin as a card, lay them on the papers,
+then put them on a gridiron, and broil them on the embers.
+
+
+  _To broil Brawn._
+
+Cut a Collar into six or seven slices round the Collar, and lay it
+on a plate in the oven, being broil'd serve it with juyce of orange,
+pepper, gravy, and beaten butter.
+
+
+  _To fry Eggs._
+
+Take fifteen eggs and beat them in a dish, then have interlarded
+bacon cut into square bits like dice, and fry them with chopped
+onions, and put to them cream, nutmeg, cloves, cinamon, pepper, and
+sweet herbs chopped small, (or no herbs nor spice) being fried,
+serve them on a clean dish, with sugar and juyce of orange.
+
+
+  _To fry an Egg as round as a Ball._
+
+Take a broad frying posnet, or deep frying pan, and three pints of
+clarified butter or sweet suet, heat it as hot as you do for
+fritters; then take a stick and stir it till it run round like to a
+whirle-pit; then break an egg into the middle of the whirle, and
+turn it round with your stick till it be as hard as a soft poached
+egg, and the whirling round of the butter or suet will make round as
+a ball; then take it up with a slice, and put it in a warm pipkin or
+dish, set it a leaning against the fire, so you may do as many as
+you please, they will keep half an hour yet be soft; you may serve
+them with fried or toasted collops.
+
+
+  _To make the best Fritters._
+
+Take good mutton-broth being cold, and no fat, mix it with flour and
+eggs, some salt, beaten nutmeg and ginger, beat them well together,
+then have apples or pippins, pare and core them, and cut them into
+dice-work, or square bits, and when you will fry them, put them in
+the batter, and fry them in clear clarified suet, or clarified
+butter, fry them white and fine, and sugar them.
+
+
+  _Otherways._
+
+Take a pint of sack, a pint of ale, some ale-yeast or barm, nine
+eggs yolks and whites beaten very well, the eggs first, then all
+together, then put in some ginger, salt, and fine flour, let it
+stand an hour or two, then put in apples, and fry them in beef-suet
+clarified, or clarified butter.
+
+
+  _Other Fritters._
+
+Take a quart of flour, three pints of cold mutton broth, a nutmeg,
+a quartern of cinamon, a race of ginger, five eggs, and salt, and
+strain the foresaid materials; put to them twenty slic't pippins,
+and fry them in six pound of suet.
+
+Sometimes make the batter of cream, eggs, cloves, mace, nutmeg,
+saffron, barm, ale, and salt.
+
+Other times flour, grated bread, mace, ginger, pepper, salt, barm,
+saffron, milk, sack, or white wine.
+
+Sometimes you may use marrow steeped in musk and rose-water, and
+pleasant pears or quinces.
+
+Or use raisins, currans, and apples cut like square dice, and as
+small, in quarters or in halves.
+
+
+  _Fritters in the Italian Fashion._
+
+Take a pound of the best Holland cheese or parmisan grated, a pint
+of fine flower, and as much fine bisket bread muskefied beaten to
+powder, the yolks of four or five eggs, some saffron and rosewater,
+sugar, cloves, mace, and cream, make it into stiff paste, then make
+it into balls, and fry them in clarified butter. Or stamp this paste
+in a mortar, and make the balls as big as a nutmeg or musket bullet.
+
+
+  _Otherways in the Italian Fashion._
+
+Take a pound of rice and boil it in a pint of cream, being boil'd
+something thick, lay it abroad in a clean dish to cool, then stamp
+it in a stone mortar, with a pound of good fat cheese grated, some
+musk, and yolks of four or five hard eggs, sugar, and grated manchet
+or bisket bread; then make it into balls, the paste being stiff, and
+you may colour them with marigold flowers stamped, violets, blue
+bottles, carnations or pinks, and make them balls of two or three
+colours. If the paste be too tender, work more bread to them and
+flour, fry them, and serve them with scraping sugar and juyce of
+orange. Garnish these balls with stock fritters.
+
+
+  _Fritters of Spinage._
+
+Take spinage, pick it and wash it, then set on a skillet of fair
+water, and when it boileth put in the spinage, being tender boil'd
+put it in a cullender to drain away the liquor; then mince it small
+on a fair board, put it in a dish and season it with cinamon,
+ginger, grated manchet, fix eggs with the whites and yolks, a little
+cream or none, make the stuff pretty thick, and put in some boil'd
+currans. Fry it by spoonfuls, and serve it on a dish and plate with
+sugar.
+
+Thus also you may make fritters of beets, clary, borrage, bugloss,
+or lattice.
+
+
+  _To make Stock-Fritters or Fritters of Arms._
+
+Strain half a pint of fine flower, with as much water, and make the
+batter no thicker, than thin cream; then heat the brass moulds in
+clarified butter; being hot wipe them, dip the moulds half way in
+the batter and fry them, to garnish any boil'd fish meats or stewed
+oysters. View their forms.
+
+
+  _Other fried Dishes of divers forms, or Stock-Fritters
+    in the Italian Fashion._
+
+Take a quart of fine flower, and strain it with some almond milk,
+leven, white wine, sugar and saffron; fry it on the foresaid moulds,
+or dip clary on it, sage leaves, or branches of rosemary, then fry
+them in clarified butter.
+
+
+  _Little Pasties, Balls, or Toasts fried._
+
+Take a boil'd or raw Pike, mince it and stamp it with some good fat
+old cheese grated, season them with cinamon, sugar, boil'd currans,
+and yolks of hard eggs, make this stuff into balls, toasts or
+pasties, and fry them.
+
+
+  _Otherways._
+
+Make your paste into little pasties, stars, half moons, scollops,
+balls, or suns.
+
+
+  _Or thus._
+
+Take grated bread, cake, or bisket bread, and fat cheese grated,
+almond paste, eggs, cinamon, saffron, and fry them as abovesaid.
+
+
+  _Otherways Pasties to fry._
+
+Take twenty apples or pippins par'd, coard, and cut into bits like
+square dice, stew them in butter, and put to them three ounces of
+bisket bread, stamp all together in a stone mortar, with six ounces
+of fat cheese grated, six yolks of eggs, cinamon, six ounces of
+sugar, make it in little Pasties, or half moons, and fry them.
+
+
+  _Otherways._
+
+Take a quart of fine flower, wet it with almond milk, sack,
+white-wine, rose-water, saffron, and sugar, make thereof a paste
+into balls, cakes, or any cut or carved branches, and fry them in
+clarified butter, and serve them with fine scraped sugar.
+
+
+  _To fry Paste out of a Syringe or Butter-squirt._
+
+Take a quart of fine flower, & a litle leven, dissolve it in warm
+water, & put to it the flour, with some white wine, salt, saffron,
+a quarter of butter, and two ounces of sugar; boil the aforesaid
+things in a skillet as thick as a hasty pudding, and in the boiling
+stir it continually, being cold beat it in a mortar, fry it in
+clarified butter, and run it into the butter through a butter-squirt.
+
+
+  _To make Pancakes._
+
+Take three pints of cream, a quart of flour, eight eggs, three
+nutmegs, a spoonful of salt, and two pound of clarified butter; the
+nutmegs being beaten, strain them with the cream, flour and salt,
+fry them into pancakes, and serve them with fine sugar.
+
+
+  _Otherways._
+
+Take three pints of spring-water, a quart of flour, mace, and nutmeg
+beaten, six cloves, a spoonful of salt, and six eggs, strain them
+and fry them into Pancakes.
+
+
+  _Or thus._
+
+Make stiff paste of fine flour, rose-water, cream, saffron, yolks of
+eggs, salt, and nutmeg, and fry them in clarified butter.
+
+
+  _Otherways._
+
+Take three pints of cream, a quart of flour, five eggs, salt, three
+spoonfuls of ale, a race of ginger, cinamon as much, strain these
+materials, then fry and serve them with fine sugar.
+
+
+  _To make a Tansie the best way._
+
+Take twenty eggs, and take away five whites, strain them with a
+quart of good thick sweet cream, and put to it grated nutmeg, a race
+of ginger grated, as much cinamon beaten fine, and a penny white
+loaf grated also, mix them all together with a little salt, then
+stamp some green wheat with some tansie herbs, strain it into the
+cream and eggs, and stir all together; then take a clean frying-pan,
+and a quarter of a pound of butter, melt it, and put in the tansie,
+and stir it continually over the fire with a slice, ladle, or
+saucer, chop it, and break it as it thickens, and being well
+incorporated put it out of the pan into a dish, and chop it very
+fine; then make the frying pan very clean, and put in some more
+butter, melt it, and fry it whole or in spoonfuls; being finely
+fried on both sides, dish it up, and sprinkle it with rose-vinegar,
+grape-verjuyce, elder-vinegar, couslip-vinegar, or the juyce of
+three or four oranges, and strew on good store of fine sugar.
+
+
+  _Otherways._
+
+Take a little tansie, featherfew, parsley, and violets stamp and
+strain them with eight or ten eggs and salt, fry them in sweet
+butter, and serve them on a plate and dish with some sugar.
+
+
+  _A Tansie for Lent._
+
+Take tansie and all manner of herbs as before, and beaten almond,
+stamp them with the spawn of pike or carp and strain them with the
+crumb of a fine manchet, sugar, and rose-water, and fry it in sweet
+butter.
+
+
+  _Toasts of Divers sorts._
+
+  _First, in Butter or Oyl._
+
+Take a cast of fine rouls or round manchet, chip them, and cut them
+into toasts, fry them in clarified butter, frying oyl, or sallet
+oyl, but before you fry them dip them in fair water, and being
+fried, serve them in a clean dish piled one upon another, and sugar
+between.
+
+
+  _Otherways._
+
+Toste them before the fire, and run them over with butter, sugar, or
+oyl.
+
+
+  _Cinamon Toasts._
+
+Cut fine thin toasts, then toast them on a gridiron, and lay them in
+ranks in a dish, put to them fine beaten cinamon mixed with sugar
+and some claret, warm them over the fire, and serve them hot.
+
+
+  _French Toasts._
+
+Cut French bread, and toast it in pretty thick toasts on a clean
+gridiron, and serve them steeped in claret, sack, or any wine, with
+sugar and juyce of orange.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION VII.
+
+  _The most Excellent Ways of making All sorts of Puddings._
+
+
+  _A boil'd Pudding._
+
+Beat the yolks of three eggs, with rose-water, and half a pint of
+cream, warm it with a piece of butter as big as a walnut, and when
+it is melted mix the eggs and that together, and season it with
+nutmeg, sugar, and salt; then put in as much bread as will make it
+as thick as batter, and lay on as much flour as will lie on a
+shilling, then take a double cloth, wet it, and flour it, tie it
+fast, and put it in the pot; when it is boil'd, serve it up in a
+dish with butter, verjuice, and sugar.
+
+
+  _Otherways._
+
+Take flour, sugar, nutmeg, salt, and water, mix them together with a
+spoonful of gum-dragon, being steeped all night in rose-water,
+strain it, then put in suet, and boil it in a cloth.
+
+
+  _To boil a Pudding otherways._
+
+Take a pint of cream or milk, and boil it with a stick of cinamon,
+being boil'd let it cool, then put in six eggs, take out three
+whites, and beat the eggs before you put them in the milk, then
+slice a penny-roul very thin and being slic't beat all together,
+then put in some sugar, and flour the cloth; being boil'd for sauce,
+put butter, sack, and sugar, beat them up together, and scrape sugar
+on it.
+
+
+  _Other Pudding._
+
+Sift grated bread through a cullender, and mix it with flour, minc't
+dates, currans, nutmeg, cinamon, minc't suet, new milk warm, sugar
+and eggs, take away some of the whites and work all together, then
+take half the pudding for one side, and half for the other side, and
+make it round like a loaf, then take butter and put it into the
+midst, and the other side aloft on the top, when the liquor boils,
+tie it in a fair cloth and boil it, being boil'd, cut it in two, and
+so serve it in.
+
+
+  _To make a Cream Pudding to be boil'd._
+
+Take a quart of cream and boil it with mace, nutmeg and ginger
+quartered, put to it eight eggs, and but four whites beaten, a pound
+of almonds blanched, beaten, and strained in with the cream,
+a little rose-water, sugar, and a spoonful of fine flower; then take
+a thick napkin, wet it and rub it with flour, and tie the pudding up
+in it: being boil'd make sauce for it with sack, sugar, and butter
+beat up thick together with the yolk of an egg, then blanch some
+almonds, slice them, and stick the pudding with them very thick, and
+scrape sugar on it.
+
+
+  _To make a green boil'd Pudding of sweet Herbs._
+
+Take and steep a penny white loaf in a quart of cream and only eight
+yolks of eggs, some currans, sugar, cloves, beaten mace, dates,
+juyce of spinage, saffron, cinamon, nutmeg, sweet marjoram, tyme,
+savory, peniroyal minced very small, and some salt, boil it in
+beef-suet, marrow, (or none.) These puddings are excellent for
+stuffings of roast or boil'd Poultrey, Kid, Lamb, or Turkey, Veal,
+or Breasts of Mutton.
+
+
+  _To make a Pudding in haste._
+
+Take a pint of good Milk or Cream, put thereto a handful of raisins
+of the Sun, with as many currans, and a piece of butter, then grate
+a manchet and a nutmeg, and put thereto a handful of flour; when the
+milk boils, put in the bread, let it boil a quarter of an hour, then
+dish it up on beaten butter.
+
+
+  _To make a Quaking Pudding._
+
+Slice the crumbs of a penny manchet, and infuse it three or four
+hours in a pint of scalding hot cream, covering it close, then break
+the bread with a spoon very small, and put to it eight eggs, and put
+only four whites, beat them together very well, and season it with
+sugar, rose-water, and grated nutmeg: if you think it too stiff, put
+in some cold cream and beat them well together; then wet the bag or
+napkin and flour it, put in the pudding, tie it hard, and boil it
+half an hour, then dish it and put to it butter, rose-water, and
+sugar, and serve it up to the table.
+
+
+  _Otherways baked._
+
+Scald the bread with a pint of cream as abovesaid, then put to it a
+pound of almonds blanched and beaten small with rose-water in a
+stone mortar, or walnuts, and season it with sugar, nutmeg, salt,
+the yolks of six eggs, a quarter of a pound of dates slic't and cut
+small a handful of currans boil'd and some marrow minced, beat them
+all together and bake it.
+
+
+  _To make a Quaking Pudding either boil'd or baked._
+
+Take a pint of good thick cream, boil it with some large mace, whole
+cinamon, and slic't nutmeg, then take six eggs, and but three
+whites, beat them well, and grate some stale manchet, the quantity
+of a half penny loaf, put it to the eggs with a spoonful of flour,
+then season the cream according to your own taste with sugar and
+salt; beat all well together, then wet a cloth or butter it, and put
+in the pudding when the water boils; an hour will bake it or
+boil it.
+
+
+  _Otherways._
+
+Take a penny white loaf, pare off the crust, and slice the crumb,
+steep it in a quart of good thick cream warmed, some beaten nutmeg,
+six eggs, whereof but two whites, and some salt. Sometimes you may
+use boil'd currans, or boil'd raisins.
+
+If to bake, make it a little stiffer, sometimes add saffron; on
+flesh-days use beef-suet, or marrow; (or neither) for a boil'd
+pudding butter the napkin being first wetted in water, and bind it
+up like a ball, an hour will boil it.
+
+
+  _To make a Shaking Pudding._
+
+Take a pint of cream and boil it with large mace, slic't nutmeg, and
+ginger, put in a few almonds blanched and beaten with rose-water,
+strain them all together, then put to it slic't ginger, grated
+bread, salt and sugar, flour the napkin or cloth, and put in the
+pudding, tie it hard, and put it in boiling water; (as you must do
+all puddings) then serve it up verjuyce, butter, and sugar.
+
+
+  _To make a Hasty-Pudding in a Bag._
+
+Boil a pint of thick cream with a spoonful of flour, season it with
+nutmeg, sugar, and salt, wet the cloth and flour it, then pour in
+the cream being hot into the cloth, and when it is boil'd butter it
+as a hasty pudding. If it be well made, it will be as good as a
+Custard.
+
+
+  _To make a Hasty-Pudding otherways._
+
+Grate a two penny manchet, and mingle it with a quarter of a pint of
+flour nutmeg, and salt, a quarter of sugar, and half a pound of
+butter; then set it a boiling on the fire in a clean scowred
+skillet, a quart, or three pints of good thick cream, and when it
+boils put in the foresaid materials, stir them continual, and being
+half boil'd, put in six yolks of eggs, stir them together, and when
+it is boil'd, serve it in a clean scowred dish, and stick it with
+some preserved orange-peel thin sliced, run it over with beaten
+butter, and scraping sugar.
+
+
+  _To make an Almond Pudding._
+
+Blanch and beat a pound of almonds, strain them with a quart of
+cream, a grated, penny manchet searsed, four eggs, some sugar,
+nutmeg grated, some dates, & salt; boil it, and serve it in a dish
+with beaten butter, stick it with some muskedines, or wafers, and
+scraping sugar.
+
+
+  _Otherways._
+
+Take a pound of almond-paste, some grated bisket-bread, cream,
+rose-water, yolks of eggs, beaten cinamon, ginger, nutmeg, some
+boil'd currans, pistaches, and musk, boil it in a napkin, and serve
+it as the former.
+
+
+  _To make an Almond Pudding in Guts._
+
+Take a pound of blanched almonds, beat them very small, with
+rosewater, and a little good new milk or cream with two or three
+blades of mace, and some sliced nutmegs; when it is boil'd take the
+spice clean from it, then grate a penny loaf and searse it through a
+cullender, put it into the cream, and let it stand till it be pretty
+cool, then put in the almonds, five or six yolks of eggs, salt,
+sugar and good store of marrow or beef-suet finely minced, and fill
+the guts.
+
+
+  _To make a Rice Pudding to bake._
+
+Boil the rice tender in milk, then season it with nutmeg, mace,
+rose-water, sugar, yolks of eggs, with half the whites, some grated
+bread, and marrow minced with amber-greese, and bake it in a
+buttered dish.
+
+
+  _To make Rice Puddings in guts._
+
+Boil half a pound of rice with three pints of milk, and a little
+beaten mace, boil it until the rice be dry, but never stir it, if
+you do, you must stir it continually, or else it will burn, pour
+your rice into a cullender or strainer, that the moisture may run
+clean from it, then put to it six eggs, (put away the whites of
+three) half a pound of sugar, a quarter of a pint of rose-water,
+a pound of currans, and a pound of beef-suet shred small, season it
+with nutmeg, cinamon, and salt, then dry the small guts of a hog,
+sheep, or beefer, and being, finely cleansed for the purpose, steep
+and fill them, cut the guts a foot long, and fill them three
+quarters full, tie both ends together, and put them in boiling
+water, a quarter of an hour will boil them.
+
+
+  _Otherways._
+
+Boil the rice first in water, then in milk, after with salt, in
+cream; then take six eggs, grated bread, good store of marrow minced
+small, some nutmeg, sugar, and salt; fill the guts and put them into
+a pipkin, and boil them in milk and rose-water.
+
+
+  _Otherways._
+
+Steep it in fair water all night, then boil it in new milk, and
+drain out the milk through a cullender, then mince a good quantity
+of beef-suet not too small, and put it into the rice in some bowl or
+tray, with currans being first boil'd, yolks of eggs, nutmeg,
+cinamon, sugar, and barberries, mingle all together; then wash the
+second guts, fill them, and boil them.
+
+
+  _To make a Cinamon Pudding._
+
+Take and steep a penny white loaf in a quart of cream, six yolks of
+eggs, and but two whites, dates, half an ounce of beaten cinamon,
+and some almond paste. Sometimes add rose-water, salt, and boil'd
+currans, either bake or boil it for stuffings.
+
+
+  _To make a Haggas Pudding._
+
+Take a calves chaldron being well scowred or boiled, mince it being
+cold, very fine and small, then take four or five eggs, and leave
+out half the whites, thick cream, grated bread, sugar, salt,
+currans, rose-water, some beef-suet or marrow, (and if you will)
+sweet marjoram, time, parsley, and mix all together; then having a
+sheeps maw ready dressed, put it in and boil it a little.
+
+
+  _Otherways._
+
+Take good store of parsley, tyme, savory, four or five onions, and
+sweet marjoram, chop them with some whole oatmeal, then add to them
+pepper, and salt, and boil them in a napkin, being boil'd tender,
+butter it, and serve it on sippets.
+
+
+  _To make a Chiveridge Pudding._
+
+Lay the fattest of a hog in fair water and salt to scowr them, then
+take the longest and fattest gut, and stuff it with nutmeg, sugar,
+ginger, pepper, and slic't dates, cut them and serve them to the
+table.
+
+
+  _To make Leveridge Puddings._
+
+Boil a hogs liver, and let it be thorowly cold, then grate and sift
+it through a cullender, put new milk to it and the fleck of a hog
+minced small put into the liver, and some grated bread, divide the
+meat in two parts, then take store of herbs, mince them fine, and
+put the herbs into one part with nutmeg, mace, pepper, anniseed,
+rosewater, cream, and eggs, fill them up and boil them. To the other
+part or sort put barberries, slic't dates, currans, cream, and eggs.
+
+
+  _Other Leveridge Puddings._
+
+Boil a hogs liver very dry, and when it is cold grate it and take as
+much grated manchet as liver, sift them through a cullender; and
+season them with cloves, mace, and cinamon, as much of all the other
+spices, half a pound of sugar, a pound and a half of currans, half a
+pint of rose-water, three pound of beef suet minced small, eight
+eggs and but four whites.
+
+
+  _A Swan or Goose Pudding._
+
+Strain the swan or goose blood, and steep with it oatmeal or grated
+bread in milk or cream, with nutmeg, pepper, sweet herbs minced,
+suet, rose-water, minced lemon peels very small and a small quantity
+of coriander-seed.
+
+This for a Pudding in a swan or gooses neck.
+
+
+  _To make a Farsed Pudding._
+
+Mince a leg of mutton with sweet herbs, grated bread, minced dates,
+currans, raisins of the sun, a little orangado or preserved lemon
+sliced thin, a few coriander-seeds, nutmeg, pepper, and ginger,
+mingle all together with some cream, and raw eggs, and work it
+together like a pasty, then wrap the meat in a caul of mutton or
+veal, and so you may either boil or bake them. If you bake them,
+indorse them with yolks of eggs, rose-water, and sugar, and stick
+them with little sprigs of rosemary and cinamon.
+
+
+  _To make a Pudding of Veal._
+
+Mince raw veal very fine, and mingle it with lard cut into the form
+of dice, then mince some sweet marjoram, penniroyal, camomile,
+winter-savory, nutmeg, ginger, pepper, salt, work all together with
+good store of beaten cinamon, sugar, barberries, sliced figs,
+blanched almonds, half a pound of beef-suet finely minced, put these
+into the guts of a fat mutton or hog well cleansed, and cut an inch
+and a half long, set them a boiling in a pipkin of claret wine with
+large mace; being almost boil'd, have some boil'd grapes in small
+bunches, and barberries in knots, then dish them on French bread
+being scalded with the broth of some good mutton gravy, and lay them
+on garnish of slic't lemons.
+
+
+  _To make a Pudding of Wine in guts._
+
+Slice the crumbs, of two manchets, and take half a pint of wine, and
+some sugar, the wine must be scalded; then take eight eggs, and beat
+them with rose-water, put to them sliced dates, marrow, and nutmeg,
+mix all together, and fill the guts to boil.
+
+
+  _Bread Puddings in guts._
+
+Take cream and boil it with mace, and mix beaten almonds with
+rose-water, then take cream, eggs, nutmeg, currans, salt, and
+marrow, mix them with as much bread as you think fit, and fill the
+guts.
+
+
+  _To make an Italian Pudding._
+
+Take a fine manchet and cut it in square pieces like dice, then put
+to it half a pound of beef-suet minced small, raisins of the sun,
+cloves, mace, minced dates, sugar, marrow, rose-water, eggs, and
+cream, mingle all these together, put them into a buttered dish, in
+less than an hour it will be baked, and when you serve it, scrape
+sugar on it.
+
+
+  _Other Pudding in the Italian Fashion with blood of
+    Beast or Fish._
+
+Take half a pound of grated cheese, a penny manchet grated, sweet
+herbs chopped very small, cinamon, pepper, salt, nutmeg, cloves,
+mace, four eggs, sugar, and currans, bake it in a dish or pie, or
+boil it in a napkin, and bind it up in a ball, being boil'd serve it
+with beaten butter, sugar, and beaten cinamon.
+
+
+  _To make a French Pudding._
+
+Take half a pound of raisins of the sun, a penny white loaf pared
+and cut into dice-work, half a pound of beef-suet finely minced,
+three ounces of sugar, eight slic't dates, a grain of musk, twelve
+or sixteen lumps of marrow, salt, half a pint of cream, three eggs
+beaten with it, and poured on the pudding, cloves, mace, nutmeg,
+salt, and a pome-water, or a pippin or two pared, slic't, and put in
+the bottom of the dish before you bake the pudding.
+
+
+  _To make a French Barley Pudding._
+
+Boil the barley, & put to one quart of barley, a manchet grated,
+then beat a pound of almonds, & strain them with cream, then take
+eight eggs, & but four whites, & beat them with rose-water, season
+it with nutmeg, mace, salt, and marrow, or beef-suet cut small,
+mingle all together, then fill the guts and boil them.
+
+
+  _To make an excellent Pudding._
+
+Take crumbs of white-bread, as much fine flour, the yolks of four
+eggs, but one white, and as much good cream as will temper it as
+thick as you would make pancake batter, then butter the dish, bake
+it, and scrape sugar on it being baked.
+
+
+  _Puddings of Swines Lights._
+
+Parboil the lights, mince them very small with suet, and mix them
+with grated bread, cream, curans, eggs, nutmeg, salt, and
+rose-water, and fill the guts.
+
+
+  _To make an Oatmeal Pudding._
+
+Pick a quart of whole oatmeal, being finly picked and cleansed,
+steep it in warm milk all night, next morning drain it, and boil it
+in three pints of cream; being boil'd and cold put to it six yolks
+of eggs and but three whites, cloves, mace, saffron, salt, dates
+slic't, and sugar, boil it in a napkin, and boil it as the
+bread-pudding, serve it with beaten butter, and stick it with slic't
+dates, and scrape sugar; or you may bake these foresaid materials in
+dish, pye, _&c._
+
+Sometimes add to this pudding raisins of the sun, and all manner of
+sweet herbs, chopped small, being seasoned as before.
+
+
+  _Other Oatmeal Pudding._
+
+Take great oatmeal, pick it and scale it in cream being first put in
+a dish or bason, season it with nutmeg, cinamon, ginger, pepper, and
+currans, bake it in a dish, or boil it in a napkin, being baked or
+boiled, serve it with beaten butter, and scraping sugar.
+
+
+  _Otherways._
+
+Season it with cloves, mace, saffron, salt, and yolks of eggs, and
+but five that have whites, and some cream to steep the groats in,
+boil it in a napkin, or bake it in a dish or pye.
+
+
+  _To make Oatmeal Pudding-pies._
+
+Steep oatmeal in warm milk three or four hours, then strain some
+blood into it of flesh or fish, mix it with cream, and add to it
+suet minced small, sweet herbs chopped fine, as tyme, parsley,
+spinage, succory, endive, strawberry leaves, violet leaves, pepper,
+cloves mace, fat beef-suet, and four eggs; mingle all together, and
+so bake them.
+
+
+  _To make an Oatmeal Pudding boil'd._
+
+Take the biggest oatmeal, mince what herbs you like best and mix
+with it, season it with pepper and salt, tye it strait in a bag, and
+when it is boild, butter it and serve it up.
+
+
+  _Oatmeal Pudding otherwise of fish or flesh blood._
+
+Take a quart of whole oatmeal, steep it in warm milk over night, &
+then drain the groats from it, boil them in a quart or three pints
+of good cream; then the oatmeal being boil'd and cold, have tyme,
+penniroyal, parsley, spinage, savory, endive, marjoram, sorrel,
+succory, and strawberry leaves, of each a little quantity, chop them
+fine, and put them to the oatmeal, with some fennil-seed, pepper,
+cloves, mace, and salt, boil it in a napkin, or bake it in a dish,
+pie, or guts.
+
+Sometimes of the former pudding you may leave out some of the herbs,
+and add these, penniroyal, savory, leeks, a good big onion, sage,
+ginger, nutmeg, pepper, salt, either for fish or flesh days, with
+butter or beef-suet, boil'd or baked in a dish, napkin, or pie.
+
+
+  _To make a baked Pudding._
+
+Take a pint of cream, warm it, and put to it eight dates minced,
+four eggs, marrow, rose-water, nutmegs raced and beaten, mace and
+salt, butter the dish, and put it in; and if you please, lay puff
+paste on it, and scrape sugar on it and in it.
+
+
+  _To make a baked Pudding otherways._
+
+Take a pint and a half of cream, and a pound of butter; set the same
+on fire till the butter be melted, then take three or four eggs,
+season it with nutmeg, rose-water, sugar, and salt, make it as thin
+as pankake batter, butter the dish, and baste it with a garnish of
+paste about it.
+
+
+  _Otherways._
+
+Take a penny loaf, pare it, slice it, and put it into a quart of
+cream with a little rose-water, break it very small, then take four
+ounces of almon-paste, and put in eight eggs beaten, the marrow of
+three or four marrow bones, three or four pippins slic't thin, or
+what way you please; mingle these together with a little
+ambergreese, and butter, then dish and bake it.
+
+
+  _Otherways._
+
+Take a quart of cream, put thereto a pound of beef-suet minced
+small, put it into the cream, and season it with nutmeg, cinamon,
+and rose-water, put to it eight eggs, and but four whites, and two
+grated manchets; mingle them well together, and put them in a
+butter'd dish, bake it, and being baked, scrape on sugar, and
+serve it.
+
+
+  _To make black Puddings._
+
+Take half the oatmeal, pick it, and take the blood while it is warm
+from the hog, strain it and put it in the oatmeal as soon us you
+can, let it stand all night; then take the other part of the
+oatmeal, pick it also, and boil it in milk till it be tender, and
+all the milk consumed, then put it to the blood and stir it well
+together, put in good store of beef or hog suet, and season it with
+good pudding herbs, salt, pepper, and fennil-seed, fill not the guts
+too full, and boil them.
+
+
+  _To make black Puddings otherways._
+
+Take the blood of the hog while it is warm, put in some salt, and
+when it is thorough cold put in the groats or oatmeal well picked;
+let it stand soaking all night, then put in the herbs, which must be
+rosemary, tyme, penniroyal, savory, and fennel, make the blood soft
+with putting in some good cream until the blood look pale; then beat
+four or five eggs, whites and all, and season it with cloves, mace,
+pepper, fennil-seed, and put good store of hogs fat or beef-suet to
+the stuff, cut not the fat too small.
+
+
+  _To make black Puddings an excellent way._
+
+After the hogs Umbles are tender boil'd, take some of the lights
+with the heart, and all the flesh about them, picking from them all
+the sinewy skins, then chop the meat as small as you can, and put to
+it a little of the liver very finely searsed, some grated nutmeg,
+four or five yolks of eggs, a pint of very good cream, two or three
+spoonfuls of sack, sugar, cloves, mace, nutmeg, cinamon,
+caraway-seed, a little rose-water, good store of hogs fat, and some
+salt: roul it in rouls two hours before you go to fill them in the
+guts, and lay the guts in steep in rose-water till you fill them.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION VIII.
+
+  _The rarest Ways of making all manner of Souces and Jellies._
+
+
+  _To souce a Brawn._
+
+Take a fat brawn of two or three years growth, and bone the sides,
+cut off the head close to the ears, and cut five collars of a side,
+bone the hinder leg, or else five collars will not be deep enough,
+cut the collars an inch deeper in the belly, then on the back; for
+when the collars come to boiling, they will shrink more in the belly
+than in the back, make the collars very even when you bind them up,
+not big at one end, & little at the other, but fill them equally,
+and lay them again in a soaking in fair water; before you bind them
+up, let them be well watered the space of two days, and twice a day
+soak & scrape them in warm water, then cast them in cold fair water,
+before you roul them up in collors, put them into white clouts, or
+sow them up with white tape.
+
+Or bone him whole, & cut him cross the flitches, make but four or
+five collars in all, & boil them in cloths, or bind them up with
+white tape, then have your boiler ready, make it boil, and put in
+your collars of the biggest bulk first, a quarter of an hour before
+the other lessor; boil them at the first putting in the space of an
+hour with a quick fire, & keep the boiler continually fil'd up with
+warm clean liquor, scum off the fat clean still as it riseth; after
+an hour let it boil leisurely, and keep it still filled up to the
+brim; being fine and tender boil'd, that you may put a straw thorow
+it, draw your fire, and let your brawn rest till the next morning.
+Then being between hot and cold, take it into molds of deep hoops,
+bind them about with packthred, and being cold, take them out and
+put them into souce drink made of boil'd oatmeal ground or beaten,
+and bran boil'd in fair water; being cold, strain it thorow a
+cullender into the tub or earthen pot, put salt into it, and close
+up the vessel close from the air.
+
+Or you may make other souse-drink of whey and salt beaten together,
+it will make your brawn look more white and better.
+
+
+  _To make Pig Brawn_
+
+Take a white or red Pig, for a spotted one is not so handsome, take
+a good large fat one, and being scalded and drawn bone it whole, but
+first cut off the head and the hinder quarters, (and leave the bone
+in the hinder quarters) the rest being boned cut it into 2 collars
+overwart both the sides, or bone the wole Pig but only the head:
+then wash them in divers-waters, and let it soak in clean water two
+hours, the bloud being well soaked out, take them and dry the
+collars in a clean cloth, and season them in the inside with minced
+lemon-peel and salt, roul them up, & put them into fine clean
+clouts, but first make your collars very equal at both ends, round
+and even, bind them up at the ends and middle hard & close with
+packthred; then let your Pan boil, and put in the collars, boil them
+with water and salt, and keep it filled up with warm water as you do
+the brawn, scum off the fat very clean, and being tender boil'd put
+them in a hoop as deep as the collar, bind it and frame it even,
+being cold put it into your souce drink made of whey and salt, or
+oatmeal boil'd and strained, then put them in a pipkin or little
+barrel, and stop them close from the air.
+
+When you serve it, dish it on a dish and plate, the two collars, two
+quarters and head, or make but two collars of the whole Pig.
+
+
+  _To garnish Brawn or Pig Brawn._
+
+Leach your brawn, and dish it on a plate in a fair clean dish, then
+put a rosemary branch on the top being first dipped in the white of
+an egg well beaten to froth, or wet in water and sprinkled with
+flour, or a sprig of rosemary gilt with gold; the brawn spotted also
+with gold and silver leaves, or let your sprig be of a streight
+sprig of yew tree, or a streight furz bush, and put about the brawn
+stuck round with bay-leaves three ranks round, and spotted with red
+and yellow jelly about the dish sides, also the same jelly and some
+of the brawn leached, jagged, or cut with tin moulds, and carved
+lemons, oranges and barberries, bay-leaves gilt, red beets, pickled
+barberries, pickled gooseberries, or pickled grapes.
+
+
+  _To souce a Pig._
+
+Take a pig being scalded, cut off the head, and part it down the
+back, draw it and bone it, then the sides being well cleansed from
+the blood, and soaked in several clean waters, take the pig and dry
+the sides, season them with nutmeg, ginger, and salt, roul them and
+bind them up in clean clouts as the pig brawn aforesaid, then have
+as much water as will cover it in a boiling pan two inches over and
+two bottles of white-wine over and above; first let the water boil,
+then put in the collars with salt, mace, slic't ginger,
+parsley-roots and fennil-roots scraped and picked; being half boiled
+put in two quarts of white-wine, and when it is boil'd quite, put in
+slices of lemon to it, and the whole peel of a lemon.
+
+
+  _Otherways in Collars._
+
+Season the sides with beaten nutmeg, salt, and ginger, or boil the
+sides whole or not bone them; boil also a piece or breast of veal
+with them, being well joynted and soaked two hours in fair water,
+boil it in half wine and half water, mace, slic't ginger, parsley,
+and fennil-roots, being boil'd leave it in this souce, and put some
+slic't lemon to it, with the whole pieces: when it is cold serve it
+with yellow, red, and white jelly, barberries, slic't lemon, and
+lemon-peel.
+
+Or you may make but one collar of both the sides to the hinder
+quarters, or bone the two sides, and make but two collars of all,
+and save the head only whole, or souce a pig in quarters or halves,
+or make of a good large fat pig but one collar only, and the head
+whole.
+
+Or souce it with two quarts of white wine to a gallon of water, put
+in your wine when your pig is almost boil'd, and put to it four
+maces, a few cloves, two races of slic't ginger, salt, a few
+bay-leaves, whole pepper, some slices of lemon, and lemon-peel;
+before you boil your pig, season the sides or collars with nutmeg,
+salt, cloves, and mace.
+
+
+  _To souce a Pig otherways._
+
+Scald it and cut it in four quarters, bone it, and let it ly in
+water a day and a night, then roul it up (like brawn) with sage
+leaves, lard in thin slices, & some grated bread mix't with the
+juyce of orange, beaten nutmeg, mace, and salt: roul it up in the
+quarters of the pig very hard and binde it up with tape, then boil
+it with fair water, white-wine, large mace, slic't ginger, a little
+lemon-peel, a faggot of sweet herbs, and salt; being boil'd put it
+in an earthen pot to cool in the liquor, and souce there two days,
+then dish it out on plates, or serve it in collars with mustard and
+sugar.
+
+
+  _Otherways._
+
+Season the sides with cloves, mace, and salt, then roul it in
+collars or sides with the bones in it; then take two or 3 gallons of
+water, a pottle of white-wine, and when the liquor boils put in the
+pig, with mace, cloves, slic't ginger, salt, bay-leaves, and whole
+pepper; being half boil'd, put in the wine, _&c._
+
+
+  _Otherways._
+
+Season the collars with chopped sage, beaten nutmeg, pepper, and
+salt.
+
+
+  _To souce or jelly a Pig in the Spanish fashion._
+
+Take a pig being scalded, boned, and chined down the back, then soak
+the collars clean from the blood the space of two hours, dry them in
+a clean cloth, and season the sides with pepper, salt, and minced
+sage; then have two dryed neats-tongues that are boil'd tender and
+cold, that they look fine and red, pare them and slice them from end
+to end the thickness of a half crown piece, lay them on the inside
+of the seasoned pig, one half of the tongue for one side, and the
+other for the other side; then make two collars and bind them up in
+fine white clouts, boil them as you do the soust pigs with wine,
+water, salt, slic't ginger and mace, keep it dry, or in souce drink
+of the pig brawn.
+
+If dry serve it in slices as thick as a trencher cut round the
+collar or slices in jelly, and make jelly of the liquor wherein it
+was boil'd, adding to it juyce of lemon, ising-glass, spices, sugar
+clarified with eggs, and run it through the bag.
+
+
+  _How to divide a Pig into Collars divers ways,
+    either for Pig Brawn, or soust Pig._
+
+1. Cut a large fat Bore-pig into one collar only, bone it whole, and
+not chine it, the head only cut off.
+
+2. Take out the hinder-quarters and buttocks with the bones in them,
+bone all the rest whole, only the head cut off.
+
+3. Take off the hinder quarters and make two collars, bone all the
+rest, only cut off the head & leave it whole.
+
+4. Cut off the head, and chine it through the back, and collar both
+sides at length from end to end.
+
+5. Chine it as before with the bones in, and souce it in quarters.
+
+
+  _To souce a Capon._
+
+Take a good bodied Capon, young, fat, and finely pulled, drawn and
+trussed, lay it in soak two or three hours with a knuckle of veal
+well joynted, and after set them a boiling in a fine deep brass-pan,
+kettle, or large pipkin, in a gallon of fair water; when it boils,
+scum it, and put in four or five blades of mace, two or three races
+of ginger slic't, four fennil-roots, and four parsley-roots, scraped
+and picked, and salt. The Capon being fine and tender boild take it
+up, and put it in other warm liquor or broth, then put to your
+souced broth a quart of white-wine, and boil it to a jelly; then
+take it off, and put it into an earthen pan or large pipkin, put
+your capon to it, with two or three slic't lemons, and cover it
+close, serve it at your pleasure, and garnish it with slices and
+pieces of lemon, barberries, roots, mace, nutmeg, and some of the
+jelly.
+
+Some put to this souc't capon, whole pepper, & a faggot of sweet
+herbs, but that maketh the broth very black.
+
+In that manner you may souce any Land Fowl.
+
+
+  _To souce a Breast of Veal, Side of Lamb, or any Joynt
+    of Mutton, Kid, Fawn, or Venison._
+
+Bone a breast of veal & soak it well from the blood, then wipe it
+dry, and season the side of the breast with beaten nutmeg, ginger,
+some sweet herbs minced small, whole coriander-seed, minced
+lemon-peel, and salt, and lay some broad slices of sweet lard over
+the seasoning, then roul it into a collar, and bind it up in a white
+clean cloth, put it into boiling liquor, scum it well, and then put
+in slic't ginger, slic't nutmeg, salt, fennil, and parsley-roots,
+being almost boild, put in a quart of white-wine, and when it is
+quite boild take it off, and put in slices of lemon, the peel of two
+lemons whole, and a douzen bay leaves, boil it close covered to make
+the veal look white.
+
+Thus you may do a breast of mutton, either roul'd, or with the bones
+in, and season them with nutmeg, pepper & salt, roul them, & bake
+them in a pot with wine and water, any Sea or Land fowl, being
+stuffed or farsed; and filled up with butter afterwards, and served
+dry, or lard the Fowls, bone and roul them.
+
+
+  _To souce a Leg of Veal._
+
+Take a leg of veal, bone it and lard it, but first season the lard
+with pepper, cloves, & mace, lard it with great lard as big as your
+little finger, season the veal also with the same seasoning & some
+salt with it; lard it very thick then have all manner of sweet herbs
+minc't and strew'd on it, roul it like a collar of brawn, and boil
+it or stew it in the oven in a pipkin, with water, salt, and
+white-wine, serve it in a collar cold, whole or in slices, or put
+away the liquor, and fill it up with butter, or bake it with butter
+in a roul, jelly it, and mix some of the broth with almond milk, and
+jellies in slices of two collars, when you serve it.
+
+
+  _Otherways._
+
+Stuff or farse a leg of veal; with sweet herbs minc't, beef-suet,
+pepper, nutmeg, and salt, collar it, and boil or bake it; being
+cold, either serve it dry in a collar, or in slices, or in a whole
+collar with gallendines of divers sorts, or in thin slices with oyl
+and vinegar.
+
+Thus you may dress any meat, venison, or Fowls.
+
+
+  _To souce Bullocks Cheeks, a Flank, Brisket, or Rand of Beef,_ &c.
+
+Take a bullocks cheek or flank of beef and lay it in peter salt four
+days, then roul it as even as you can, that the collar be not bigger
+in one place than in another boil it in water and salt, or amongst
+other beef, boil it very tender in a cloth as you do brawn, and
+being tender boil'd take it up, and put it into a hoop to fashion it
+upright and round, then keep it dry, and take it out of the clout,
+and serve it whole with mustard and sugar, or some gallendines. If
+lean, lard it with groat Lard.
+
+
+  _To collar a Surloin, Flank, Brisket, Rand, or Fore-Rib of Beef._
+
+Take the flank of beef, take out the sinewy & most of the fat, put
+it in pickle with as much water as will cover it, and put a handful
+of peter-salt to it, let it steep three days and not sift it, then
+take it out and hang it a draining the air, wipe it dry, then have a
+good handful of red sage, some tops of rosemary, savory, marjoram,
+tyme, but twice as much sage, mince them very small, then take
+quarter of an ounce of mace, and half as many cloves with a little
+ginger, and half an ounce of pepper, and likewise half an ounce of
+peter-salt; mingle them together, then take your beef, splat it, and
+lay it even that it may roul up handsomely in a collar; then take
+your seasoning of herbs and spices, and strow it all over, roul it
+up close, and bind it fast with packthred, put it into an earthen
+pipkin or pot, and put a pint of claret wine to it, an onion and two
+or three cloves of garlick, close it up with a piece of course
+paste, and bake it in a bakers oven, it will ask six hours soaking.
+
+
+  _To souce a Collar of Veal in the same manner,
+    or Venison, Pork, or Mutton._
+
+Take out the bones, and put them in steep in the picle with
+peter-salt, as was aforesaid, steep them three days, and hang them
+in the air one day, lard them (or not lard them) with good big lard,
+and season the lard with nutmeg, pepper, and herbs, as is aforesaid
+in the collar of beef, strow it over with the herbs, and spices,
+being mingled together, and roul up the collar, bind it fast, and
+bake it tender in a pot, being stopped close, and keep it for your
+use to serve either in slices or in the whole collar, garnish it
+with bays and rosemary.
+
+
+  _To make a Jelly for any kind of souc't Meats, Dishes,
+    or other Works of that nature._
+
+Take six pair of calves feet, scald them and take away the fat
+betwixt the claws, & also the long shank-bones, lay them in soak in
+fair water 3 or 4 hours, and boil them in two gallons of fair
+spring-water, to three quarts of stock; being boild strain it
+through a strainer, & when the broth is cold, take it from the
+grounds, & divide it into three pipkins for three several colours,
+to every pipkin a quart of white-wine, and put saffron in one,
+cutchenele in another, and put a race of ginger, two blades of mace,
+and a nutmeg to each pipkin, and cinamon to two of the pipkins, the
+spices being first slic't, then set your pipkins on the fire, and
+melt the jelly; then have a pound and a half of sugar for each
+pipkin: but first take your fine sugar being beaten, and put in a
+long dish or tray, and put to it whites of eighteen eggs, and beat
+them well together with your rouling pin, and divide it into three
+parts, put each part equally into the several pipkins, and stir it
+well together; the broth being almost cold, then set them on a
+charcoal fire and let them stew leisurely, when they begin to boil
+over, take them off, let it cool a little, run them through the bags
+once or twice and keep it for your use.
+
+For variety sometimes in place of wine, you may use grapes stamped
+and strained, wood-sorrel, juyce of lemons, or juyce of oranges.
+
+
+  _To jelly Hogs or Porkers Feet, Ears, or Snouts._
+
+Take twelve feet, six ears, & six snouts or noses, being finely
+scalded, & lay them in soak twenty four hours, shift & scrape them
+very white, then boil them in a fair clean scoured brass pot or
+pipkin in three gallons of liquor, five quarts of water, three of
+wine-vinegar, or verjuyce, and four of white-wine, boil them from
+three gallons to four quarts waste, being scum'd, put in an ounce of
+pepper whole, an ounce of nutmegs in quarters, an ounce of ginger
+slic't, and an ounce of cinamon, boil them together, as is
+abovesaid, to four quarts.
+
+Then take up the meat, and let them cool, divide them into dishes, &
+run it over with the broth or jelly being a little first setled,
+take the clearest, & being cold put juice or orange over all, serve
+it with bay-leaves about the dish.
+
+
+  _To make a Crystal Jelly._
+
+Take three pair of calves feet, and scald off the hair very clean,
+knock off the claws, and take out the great bones & fat, & cast them
+into fair water, shift them three or four times in a day and a
+night, then boil them next morning in a glazed pipkin or clean pot,
+with six quarts of fair spring water, boil it and scum it clean,
+boil away three quarts or more; then strain it into a clean earthen
+pan or bason, & let it be cold: then prepare the dross from the
+bottom, and take the fat of the top clean, put it in a large pipkin
+of six quarts, and put into it two quarts of old clear white-wine,
+the juyce of four lemons, three blades of mace, and two races of
+ginger slic't; then melt or dissolve it again into broth, and let it
+cool. Then have four pound of hard sugar fine beaten, and mix it
+with twelve whites of eggs in a great dish with your rouling pin,
+and put it into your pipkin to your jelly, stir it together with a
+grain of musk and ambergriese, put it in a fine linnen clout bound
+up, and a quarter of a pint of damask rose-water, set it a stewing
+on a soft charcoal fire, before it boils put in a little ising
+glass, and being boil'd up, take it, and let it cool a little, and
+run it.
+
+
+  _Other Jelly for service of several colours._
+
+Take four pair of calves feet, a knuckle of veal, a good fleshie
+capon, and prepare these things as is said in the crystal jelly:
+boil them in three gallons of fair water, till six quarts be wasted,
+then strain it in an earthen pan, let it cool, and being cold pare
+the bottom, and take off the fat on the top also; then dissolve it
+again into broth, and divide it into 4 equal parts, put it into four
+several pipkins, as will contain five pints a piece each pipkin, put
+a little saffron into one of them, into another cutchenele beaten
+with allum, into another turnsole, and the other his own natural
+white; also to every pipkin a quart of white-wine, and the juyce of
+two lemons. Then also to the white jelly one race of ginger pare'd
+and slic't & three blades of large mace, to the red jelly 2 nutmegs,
+as much in quantity of cinamon as nutmegs, also as much ginger; to
+the turnsole put also the same quantity, with a few whole cloves;
+then to the amber or yellow color, the same spices and quantity.
+Then have eighteen whites of eggs, & beat them with six pound of
+double refined sugar, beaten small and stirred together in a great
+tray or bason with a rouling pin divide it into four parts in the
+four pipkins & stir it to your jelly broth, spice, & wine, being
+well mixed together with a little musk & ambergriese. Then have new
+bags, wash them first in warm water, and then in cold, wring them
+dry, and being ready strung with packthread on sticks, hang them on
+a spit by the fire from any dust, and set new earthen pans under
+them being well seasoned with boiling liquor.
+
+Then again set on your jelly on a fine charcoal fire, and let it
+stew softly the space of almost an hour, then make it boil up a
+little, and take it off, being somewhat cold run it through the bag
+twice or thrice, or but once if it be very clear; and into the bags
+of colors put in a sprig of rosemary, keep it for your use in those
+pans, dish it as you see good, or cast it into what mould you
+please; as for example these.
+
+  _Scollop shells, Cockle shells, Egg shells, half Lemon,
+  or Lemon-peel, Wilks, or Winkle shells, Muscle shells,
+  or moulded out of a butter-squirt._
+
+Or serve it on a great dish and plate, one quarter of white, another
+of red, another of yellow, the fourth of another colour, & about the
+sides of the dish oranges in quarters of jelly, in the middle whole
+lemon full of jelly finely carved, or cast out of a wooden or tin
+mould, or run into little round glasses four or five in a dish, on
+silver trencher plates, or glass trencher plates.
+
+
+  _The quantities for a quart of Jelly Broth
+    for the true making of it._
+
+A quart of white-wine, a pound and a half of sugar, eggs, two
+nutmegs, or mace, two races of ginger, as much cinamon, two grains
+of musk and ambergriese, calves feet, or a knuckle of veal.
+
+Sometimes for variety, in place of wine, use grape-verjuyce; if
+juyce of grapes a quart, juyce of lemons a pint, juyce of oranges a
+quart, juyce of wood-sorrel a quart, and juyce of quinces a quart.
+
+
+  _How to prepare to make a good Stock for Jellies of all sorts,
+    and the meats most proper for them, both for service
+    and sick-folks; also the quantities belonging
+    to a quart of Jellie._
+
+  _For the stock for service._
+
+Two pair of calves feet finely cleansed, the fat and great bones
+taken out and parted in halves; being well soaked in fair water
+twenty four hours, and often shifted, boil them in a brass pot or
+pipkin close covered, in the quantity of a gallon of water, boil
+them to three pints, then strain the broth through a clean strong
+canvas into an earthen pan or bason; when it is cold take off the
+top, and pare off the dregs from the bottom. Put it in a clean well
+glazed pipkin of two quarts, with a quart of white-wine, a quarter
+of a pint of cinamon-water, as much of ginger-water, & as much of
+nutmeg-water, or these spices sliced. Then have two pound of double
+refined sugar beaten with eggs, in a deep dish or bason, your jelly
+being new melted, put in the eggs with sugar, stir all the foresaid
+materials together, and set it astewing on a soft charcoal fire the
+space of half an hour or more, being well digested and clear run.
+
+Take out the bone and fat of any meat for jellies, for it doth but
+stain the stock, and is the cause that it will never be white nor
+very clear.
+
+
+  _Meats proper for Jelly for service or sick folks._
+
+  1.  Three pair of calves feet.
+  2.  Three pair of calves feet, a knuckle of veal,
+        and a fine well fleshed capon.
+  3.  One pair of calves feet, a well fleshed capon,
+        and half a pound of harts-horn of ising-glass.
+  4.  An old cock and a knuckle of veal.
+  5.  Harts horn jelly only, or with a poultrey.
+  6.  Good bodied capons.
+  7.  Ising-glass only, or with a cock or capon.
+  8.  Jelly of hogs feet, ears, and snouts.
+  9.  Sheeps feet, lambs feet, and calves feet.
+
+
+  _Neats feet for a Jelly for a Neats-Tongue._
+
+Being fresh and tender boil'd and cold, lard it with candied cittern
+candied orange, lemon, or quinces, run it over with jelly, and some
+preserved barberries or cherries.
+
+
+  _To make a Jelly as white as snow of Jorden-Almonds._
+
+Take a pound of almonds, steep them in cold water till they will
+blanch, which will be in six hours; being blanched into cold water,
+beat them with a quart of rose water: then have a decoction of half
+a pound of ising-glass, boil'd with a gallon of fair spring-water,
+or else half wine, boil it till half be wasted, then let it cool,
+strain it, and mingle it with your almonds, and strain with them a
+pound of double refined sugar, the juyce of two lemons, and cast it
+into egg shells; put saffron to some of it, and make some of it
+blue, some of it green, and some yellow; cast some into oranges, and
+some into lemon rindes candied: mix part of it with some almond
+paste colored; and some with cheese-curds; serve of divers of these
+colours on a great dish and plate.
+
+
+  _To make other white Jelly._
+
+Boil two capons being cleansed, the fat and lungs taken out, truss
+them and soak them well in clean water three of four hours; then
+boil them in a pipkin, or pot of two gallons or less, put to them a
+gallon or five quarts of white wine, scum them, and boil them to a
+jelly, next strain the broth from the grounds and blow off the fat
+clean; then take a quart of sweet cream, a quart of the jelly broth,
+a pound and half of refined sugar, and a quarter of a pint of rose
+water, mingle them all together, and give them a warm on the fire
+with half an ounce of fine searsed ginger; then set it a cooling,
+dish it, or cast it in lemon or orange-peels, or in any fashion of
+the other jellies, in moulds or glasses, or turn it into colours;
+for sick folks in place of cream use stamped almonds.
+
+
+  _To make Jellies for sauces, made dishes, and other works._
+
+Take six pair of calves feet, scald them and take away the fat
+between the claws, as also the great long shank bones, and lay them
+in water four or five hours; then boil them in two gallons of fair
+spring water, scum them clean and boil them from two gallons to
+three quarts, then strain it through a strong canvas, and let the
+broth cool; being cold cleanse it from the grounds, pare off the top
+and melt it, then put to it in a good large pipkin, three quarts of
+white-wine, three races of ginger slic't, some six blades of mace,
+a quarter of an ounce of cinamon, a grain of musk, and eighteen
+whites of eggs beaten with four pound of sugar, mingle them with the
+rest in the pipkin, and the juyce of three lemons, set all on the
+fire, and let it stew leisurely; then have your bag ready washed,
+and when your pipkin boils up, run it, _&c._
+
+
+  _Harts horn Jelly._
+
+Take half a pound of harts-horn, boil it in fair spring water
+leisurely, close covered, and in a well glazed pipkin that will
+contain a gallon, boil it till a spoonful will stand stiff being
+cold, then strain it through a fine thick canvas or fine boultering,
+and put it again into another lesser pipkin, with the juyce of eight
+or nine good large lemons, a pound and half of double refined sugar,
+and boil it again a little while, then put it in a gally pot, or
+small glasses, or cast it into moulds, or any fashions of the other
+jellies. It is held by the Physicians for a special Cordial.
+
+Or take half a pound of harts-horn grated, and a good capon being
+finely cleansed and soaked from the blood, and the fat taken off,
+truss it, and boil it in a pot or pipkin with the harts-horn, in
+fair spring water, the same things as the former, _&c._
+
+
+  _To make another excellent Jelly of Harts horn and Ising-glass
+    for a Consumption._
+
+Take half a pound of ising-glass, half a pound of harts-horn, half a
+pound of slic't dates, a pound of beaten sugar, half a pound of
+slic't figs, a pound of slic't prunes half an ounce of cinamon, half
+an ounce of ginger, a quarter of an ounce of mace, a quarter of an
+ounce of cloves, half an ounce of nutmegs, and a little red sanders,
+slice your spices, and also a little stick of liquorish and put in
+your cinamon whole.
+
+
+  _To make a Jelly for weakness in the back._
+
+Take two ounces of harts-horn, and a wine quart of spring-water, put
+it into a pipkin, and boil it over a soft fire till it be one half
+consumed, then take it off the fire, and let it stand a quarter of
+an hour, and strain it through a fine holland cloth, crushing the
+harts-horn gently with a spoon: then put to it the juyce of a lemon,
+two spoonfulls of red rose-water, half a spoonful of cinamon-water,
+four or five ounces of fine sugar, or make it sweet according to the
+parties taste; then put it out into little glasses or pipkins, and
+let it stand twenty four hours, then you may take of it in the
+morning, or at four of the clock in the afternoon, what quantity you
+please. To put two or three spoonfuls of it into broth is very good.
+
+
+  _To make another dish of meat called a Press, for service._
+
+Do in this as you may see in the jelly of the porker, before spoken
+of; take the feet, ears, snouts, and cheeks, being finely and tender
+boil'd to a jelly with spices, and the same liquor as is said in the
+Porker; then take out the bones and make a lay of it like a square
+brick, season it with coriander or fennil-seed, and bind it up like
+a square brick in a strong canvas with packthred, press it till it
+be cold, and serve it in slices with bay-leaves, or run it over with
+jellies.
+
+
+  _To make a Sausage for Jelly._
+
+Boil or roast a capon, mince and stamp it with some almond paste,
+then have a fine dried neats-tongue, one that looks fine and red
+ready boil'd, cut it into little pieces, square like dice, half an
+inch long, and as much of interlarded bacon cut into the same form
+ready boil'd and cold, some preserved quinces and barberries, sugar,
+and cinamon, mingle all together with some scraped ising-glass
+amongst it warm; roul it up in a sausage, knit it up at the ends,
+and sow the sides; then let it cool, slice it, and serve it in a
+jelly in a dish in thin slices, and run jelly over it, let it cool
+and lay on more, that cool, run more, and thus do till the dish be
+full; when you serve it, garnish the dish with jelly and preserved
+barberries, and run over all with juyce of lemon.
+
+
+  _To make Leach a most excellent way in the French Fashion._
+
+Take a quart of sweet cream, twelve spoonfuls of rose-water, four
+grains of musk dissolved in rose-water, and four or five blades of
+large mace boil'd with half a pound of ising-glass, being steeped
+and washed clean, and put to it half a pound of sugar, and being
+boil'd to a jelly, run it through your jelly bag into a dish, and
+being cold slice it into chequer-work, and serve it on a plate or
+glasses, and sometimes without sugar in it, _&c._
+
+
+  _To make the best Almond Leach._
+
+Take an ounce of ising-glass, and lay it two hours in water, shift
+it, and boil it in fair water, let it cool; then take two pound of
+almonds, lay them in the water till they will blanch, then stamp
+them and put to them a pint of milk, strain them, and put in large
+mace and slic't ginger, boil them till it taste well of the spice,
+then put in your digested ising-glass, sugar, and a little
+rose-water, run it through a strainer, and put it into dishes.
+
+Some you may colour with saffron, turnsole, or green wheat, and
+blew-bottles for blew.
+
+
+  _To keep Sparagus all the year._
+
+Parboil them very little, and put them into clarified butter, cover
+them with it, the butter being cold, cover them with a leather, and
+about a month after refresh the butter, melt it, and put it on them
+again, then set them under ground being covered with a leather.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION IX.
+
+  _The best way of making all manner of baked Meats._
+
+
+  _To make a Bisk or Batalia Pie._
+
+Take six peeping Pigeons, and as many peeping small chickens, truss
+them to bake; then have six oxe pallets well boil'd and blancht, and
+cut in little pieces; then take six lamb-stones, and as many good
+veal sweet-breads cut in halves and parboil'd, twenty cocks-combs
+boil'd and blanch'd, the bottoms of four artichocks boiled and
+blanched, a quart of great oysters parboil'd and bearded, also the
+marrow of four bones seasoned with pepper, nutmeg, mace, and salt;
+fill the pye with the meat, and mingle some pistaches amongst it,
+cock-stones, knots, or yolks of hard eggs, and some butter, close it
+up and bake it (an hour and half will bake it) but before you set it
+in the oven, put into it a little fair water: Being baked pour out
+the butter, and liquor it with gravy, butter beaten up thick, slic't
+lemon, and serve it up.
+
+Or you may bake this bisk in a patty-pan or dish.
+
+Sometimes use sparagus and interlarded bacon.
+
+For the paste of this dish, take three quarts of flour, and three
+quarters of a pound of butter, boil the butter in fair water, and
+make up the paste hot and quick.
+
+Otherways in the summer time, make the paste of cold butter; to
+three quarts of flour take a pound and a half of butter, and work it
+dry into the flour, with the yolks of four eggs and one white, then
+put a little water to it, and make it up into a stiff paste.
+
+
+  _To bake Chickens or Pigeons._
+
+Take either six pigeon peepers or six chicken peepers, if big cut
+them in quarters, then take three sweet-breads of veal slic't very
+thin, three sheeps tongues boil'd tender, blanched and slic't, with
+as much veal, as much mutton, six larks, twelve cocks combs, a pint
+of great oysters parboild and bearded, calves udder cut in pieces,
+and three marrow bones, season these foresaid materials with pepper,
+salt, and nutmeg, then fill them in pies of the form as you see, and
+put on the top some chesnuts, marrow, large mace, grapes, or
+gooseberries; then have a little piece of veal and mince it with as
+much marrow, some grated bread, yolks of eggs, minced dates, salt,
+nutmeg, and some sweet marjoram, work up all with a little cream,
+make it up in little balls or rouls, put them in the pie, and put in
+a little mutton-gravy, some artichock bottoms, or the tops of boild
+sparagus, and a little butter; close up the pie and bake it, being
+baked liquor it with juyce of oranges, one lemon, and some claret
+wine, shake it well together, and so serve it.
+
+
+  _To Make a Chicken Pie otherways._
+
+Take and truss them to bake, then season them lightly with pepper,
+salt, and nutmeg; lay them in the pie, and lay on them some dates in
+halves, with the marrow of three marrow-bones, some large mace,
+a quarter of a pound of eringo roots, some grapes or barberries, and
+some butter, close it up, and put it in the oven; being half baked,
+liquor it with a pound of good butter; a quarter of a pint of
+grape-verjuyce, and a quartern of refined sugar, ice it and serve
+it up.
+
+Otherways you may use the giblets, and put in some pistaches, but
+keep the former order as aforesaid for change.
+
+Liquor it with caudle made of a pint of white-wine or verjuyce, the
+yolks of five or six eggs, suger, and a quarter of a pound of good
+sweet butter; fill the pye, and shake this liquor well in it, with
+the slices of a lemon. Or you may make the caudle green with the
+juyce of spinage; ice these pies, or scrape sugar on them.
+
+Otherways for the liquoring or garnishing of these Pies, for variety
+you may put in them boil'd skirrets, bottom of artichocks boil'd, or
+boil'd cabbidge lettice.
+
+Sometimes sweet herbs, whole yolks of hard eggs, interlarded bacon
+in very thin slices, and a whole onion; being baked, liquor it with
+white-wine, butter, and the juyce of two oranges.
+
+Or garnish them with barberries, grapes, or gooseberries, red or
+white currans, and some sweet herbs chopped small, boil'd in gravy;
+and beat up thick with butter.
+
+Otherways liquor it with white-wine, butter, sugar, some sweet
+marjoram, and yolks of eggs strained.
+
+Or bake them with candied lettice stalks, potatoes, boil'd and
+blanch'd, marrow, dates, and large mace; being baked cut up the pye,
+and lay on the chickens, slic't lemon, then liquor the pye with
+white-wine, butter, and sugar, and serve it up hot.
+
+You may bake any of the foresaid in a patty-pan or dish, or bake
+them in cold butter paste.
+
+
+  _To bake Turkey, Chicken, Pea-Chicken, Pheasant-Pouts,
+    Heath Pouts, Caponets, or Partridge for to be eaten cold._
+
+Take a turkey-chicken, bone it, and lard it with pretty big lard,
+a pound and half will serve, then season it with an ounce of pepper,
+an ounce of nutmegs, and two ounces of salt, lay some butter in the
+bottom of the pye, then lay on the fowl, and put in it six or eight
+whole cloves, then put on all the seasoning with good store of
+butter, close it up, and baste it over with eggs, bake it, and being
+baked fill it up with clarified butter.
+
+Thus you may bake them for to be eaten hot, giving them but half the
+seasoning, and liquor it with gravy and juyce of orange.
+
+Bake this pye in fine paste; for more variety you may make a
+stuffing for it as followeth; mince some beef-suet and a little veal
+very fine, some sweet herbs, grated nutmeg, pepper, salt, two or
+three raw yolks of eggs, some boil'd skirrets or pieces of
+artichocks, grapes, or gooseberries, _&c._
+
+
+  _To bake Pigeons wild or tame, Stock-Doves, Turtle-Doves,
+    Quails, Rails, &c. to be eaten cold._
+
+Take six pigeons, pull, truss, and draw them, wash and wipe them
+dry, and season them with nutmeg, pepper, and salt, the quantity of
+two ounces of the foresaid spices, and as much of the one as the
+other, then lay some butter in the bottom of the pye, lay on the
+pigeons, and put all the seasoning on them in the pye, put butter to
+it, close it up and bake it, being baked and cold, fill it up with
+clarified butter.
+
+Make the paste of a pottle of fine flour, and a quarter of a pound
+of butter boil'd in fair water made up quick and stiff.
+
+If you will bake them to be eaten hot, leave out half the seasoning:
+Bake them in dish, pie, or patty-pan, and make cold paste of a
+pottle of flour, six yolks of raw eggs, and a pound of butter, work
+into the flour dry, and being well wrought into it, make it up stiff
+with a little fair water.
+
+Being baked to be eaten hot, put it into yolks of hard eggs,
+sweet-breads, lamb-stones, sparagus, or bottoms of artichocks,
+chesnuts, grapes, or gooseberries.
+
+Sometimes for variety make a lear of butter, verjuyce, sugar, some
+sweet marjoram chopped and boil'd up in the liquor, put them in the
+pye when you serve it up, and dissolve the yolk of an egg into it;
+then cut up the pye or dish, and put on it some slic't lemon, shake
+it well together, and serve it up hot.
+
+In this mode or fashion you bake larks, black-birds, thrushes,
+veldifers, sparrows, or wheat-ears.
+
+
+  _To bake all manner of Land Fowl, as Turkey, Bustard, Peacock,
+    Crane, &c. to be eaten cold._
+
+Take a turkey and bone it, parboil and lard it thick with great lard
+as big as your little finger, then season it with 2 ounces of beaten
+pepper, two ounces of beaten nutmeg, and three ounces of salt,
+season the fowl, and lay it in a pie fit for it, put first butter in
+the bottom, with some ten whole cloves, then lay on the turkey, and
+the rest of the seasoning on it, lay on good store of butter, then
+close it up and baste it either with saffron water, or three or four
+eggs beaten together with their yolks; bake it, and being baked and
+cold, liquor it with clarified butter, _&c._
+
+
+  _To bake all manner of Sea-Fowl, as Swan, Whopper,
+    to be eaten cold._
+
+Take a swan, bone, parboil and lard it with great lard, season the
+lard with nutmeg and pepper only, then take two ounces of pepper,
+three of nutmeg, and four of salt, season the fowl, and lay it in
+the pie, with good store of butter, strew a few whole cloves on the
+rest of the seasoning, lay on large sheets of lard over it, and good
+store of butter; then close it up in rye-paste or meal course
+boulted, and made up with boiling liquor, and make it up stiff: or
+you may bake them to eat hot, only giving them half the seasoning.
+
+In place of baking any of these fowls in pyes, you may bake them in
+earthen pans or pots, for to be preserved cold, they will keep
+longer.
+
+In the same manner you may bake all sorts of wild geese, tame geese,
+bran geese, muscovia ducks, gulls, shovellers, herns, bitterns,
+curlews, heath-cocks, teels, olines, ruffs, brewes, pewits, mewes,
+sea-pies, dap chickens, strents, dotterils, knots, gravelins,
+oxe-eys, red shanks, _&c._
+
+In baking of these fowls to be eaten hot, for the garnish put in a
+big onion, gooseberries, or grapes in the pye, and sometimes capers
+or oysters, and liquor it with gravy, claret, and butter.
+
+
+  _To dress a Turkey in the French mode, to eat cold,
+    called a la doode._
+
+Take a turkey and bone it, or not bone it, but boning is the best
+way, and lard it with good big lard as big as your little finger and
+season it with pepper, cloves, and mace, nutmegs, and put a piece of
+interlarded bacon in the belly with some rosemary and bayes, whole
+pepper, cloves and mace, and sew it up in a clean cloth, and lay it
+in steep all night in white-wine, next morning close it up with a
+sheet of course paste in a pan or pipkin, and bake it with the same
+liquor it was steept in; it will ask four hours baking, or you may
+boil the liquor; then being baked and cold, serve it on a pie-plate,
+and stick it with rosemary and bays, and serve it up with mustard
+and sugar in saucers, and lay the fowl on a napkin folded square,
+and the turkey laid corner-ways.
+
+Thus any large fowl or other meat, as a leg of mutton, and the like.
+
+
+Meats proper for a stofado may be any large fowl, as,
+
+  _Turkey, Swan, Goose, Bustard, Crane, Whopper, wild Geese,
+  Brand Geese, Hearn, Shoveler, or Bittern, and many more; as also
+  Venison, Red Deer, Fallow Deer, Legs of Mutton, Breasts of Veal
+  boned and larded, Kid or Fawn, Pig, Pork, Neats-tongues, and Udders,
+  or any Meat, a Turkey, Lard one pound, Pepper one ounce, Nutmegs,
+  Ginger, Mace, Cloves, Wine a quart, Vinegar half a pint, a quart
+  of great Oysters, Puddings, Sausages, two Lemons, two Cloves of
+  Garlick._
+
+
+  _A Stofado._
+
+Take two turkeys, & bone them and lard them with great lard as big
+as your finger, being first seasoned with pepper, & nutmegs, & being
+larded, lay it in steep in an earthen pan or pipkin in a quart of
+white-wine, & half as much wine-vinegar, some twenty whole cloves,
+half an ounce of mace, an ounce of beaten pepper, three races of
+slic't ginger, half a handful of salt, half an ounce of slic't
+nutmegs, and a ladleful of good mutton broth, & close up the pot
+with a sheet of coarse paste, and bake it; it will ask four hours
+baking; then have a fine clean large dish, with a six penny French
+bread slic't in large slices, and then lay them in the bottom of a
+dish, and steep them with some good strong mutton broth, and the
+same broth that it was baked in, and some roast mutton gravy, and
+dish the fowl, garnish it with the spices and some sausages, and
+some kind of good puddings, and marrow and carved lemons slic't, and
+lemon-peels.
+
+
+  _To bake any kind of Heads, and first of the Oxe or
+    Bullocks Cheeks to be eaten hot or cold._
+
+Being first cleansed from the slime and filth, cut them in pieces,
+take out the bones, and season them with pepper, salt, and nutmeg,
+then put them in a pye with a few whole cloves, a little seasoning,
+slices of bacon, and butter over all; bake them very tender, and
+liquor them with butter and claret wine.
+
+Or boil your chickens, take out the bones and make a pasty with some
+minced meat, and a caul of mutton under it, on the top spices and
+butter, close it up in good crust, and make your pies according to
+these forms.
+
+
+  _Otherways._
+
+Bone and lard them with lard as big as your little finger seasoned
+with pepper, salt, and nutmeg, and laid into the pye or pasty, with
+slices of interlarded bacon, and a clove or two, close it up, and
+bake it with some butter; make your pye or pasty of good fine crust
+according to these forms. Being baked fill it up with good sweet
+butter.
+
+
+  _Otherways._
+
+You may make a pudding of some grated bread, minced veal, beef-suet,
+some minced sweet herbs, a minced onion, eggs, cream, nutmeg,
+pepper, and salt, and lay it on the top of your meat in the pye, and
+some butter, close it up and bake it.
+
+
+  _Otherways._
+
+Take a calves head, soak it well and take out the brains, boil the
+head and take out the bones, being cold stuff it with sweet herbs
+and hard eggs chopped small, minced bacon, and a raw egg or two,
+nutmeg, pepper, and salt; and lay in the bottom of the pye minced
+veal raw, and bacon; then lay the cheeks on it in the pye, and
+slices of bacon on that, then spices, butter, and grapes or lemon,
+close it up, bake it, and liquor it with butter only.
+
+
+  _Otherways._
+
+Boil it and take out the bones, cleanse it, and season it with
+pepper, salt, and nutmeg, put some minced veal or suet in the bottom
+of the pye, then lay on the cheeks, and on them a pudding made of
+minced veal raw and suet, currans, grated bread or parmisan, eggs,
+saffron, nutmeg, pepper, and salt, put it on the head in the pye,
+with some thin slices of interlarded bacon, thin slices also of veal
+and butter, close it up, and make it according to these forms, being
+baked, liquor it with butter only.
+
+
+  _To bake a Calves Chaldron._
+
+Boil it tender, and being cold mince it, and season it with nutmeg,
+pepper, cinamon, ginger, salt, caraway seeds, verjuyce, or grapes,
+some currans, sugar, rose-water and dates stir them all together and
+fill your pye, bake it, and being baked ice it.
+
+
+  _Minced Pies of Calves Chaldrons, or Muggets._
+
+Boil it tender, and being cold mince it small, then put to it bits
+of lard cut like dice, or interlarded bacon, some yolks of hard eggs
+cut like dice also, some bits of veal and mutton cut also in the
+same bigness, as also lamb, some gooseberries, grapes or barberries,
+and season it with nutmeg, pepper, and salt, fill your pye, and lay
+on it some thin slices of interlarded bacon, and butter; close it
+up, and bake it, liquor it with white-wine beaten with butter.
+
+
+  _To bake a Calves Chaldron or Muggets in a Pye or little Pasties,
+    or make a Pudding of it, adding two or three Eggs._
+
+Being half boil'd, mince it small, with half a pound of beef-suet,
+and season it with beaten cloves and mace, nutmegs, a little onion
+and minced lemon peel, and put to it the juyce of an orange, and mix
+all together. Then make a piece of puff-paste and bake it in a dish
+as other Florentines, and close it up with the other half of the
+paste, and being baked put into it the juyce of two or three
+oranges, and stir the meat with the orange juyce well together and
+serve it, _&c._
+
+
+  _To bake a Pig to be eaten cold called a Maremaid Pye._
+
+Take a Pig, flay it and quarter it, then bone it, take also a good
+Eel flayed, speated, boned, and seasoned with pepper, salt, and
+nutmeg, then lay a quarter of your pig in a round pie; and part of
+the Eel on that quarter, then lay another quarter on the other and
+then more eel, and thus keep the order till your pie be full, then
+lay a few whole cloves, slices of bacon, and butter, and close it
+up, bake it in good fine paste, being baked and cold, fill it up
+with good sweet butter.
+
+
+  _Otherways._
+
+Scald it, and bone it being first cleansed, dry the sides in a clean
+cloth, and season them with beaten nutmeg, pepper, salt, and chopped
+sage; then have two neats-tongues dryed, well boild, and cold, slice
+them out all the length, as thick as a half crown, and lay a quarter
+of your pig in a square or round pie, and slices of the tongue on
+it, then another quarter of a pig and more tongue, thus do four
+times double; and lay over all slices of bacon, a few cloves,
+butter, and a bay-leafe or two; then bake it, and being baked, fill
+it up with good sweet butter. Make your paste white of butter and
+flower.
+
+
+  _Otherways._
+
+Take a pig being scalded, flayed, and quartered, season it with
+beaten nutmeg, pepper, salt, cloves, and mace, lay it in your pie
+with some chopped sweet herbs, hard eggs, currans, (or none) put
+your herbs between every lay, with some gooseberries, grapes, or
+barberries, and lay on the top slices of interlarded bacon and
+butter, close it up, and bake it in good fine crust, being baked,
+liquor it with butter, verjuyce, and sugar. If to be eaten cold,
+with butter only.
+
+
+  _Otherways to be eaten hot._
+
+Cut it in pieces, and make a pudding of grated bread, cream, suet,
+nutmeg, eggs, and dates, make it into balls, and stick them with
+slic't almonds; then lay the pig in the pye, and balls on it, with
+dates, potato, large mace, lemon, and butter; being baked liquor it.
+
+
+  _To bake four Hares in a Pie._
+
+Bone them and lard them with great lard, being first seasoned with
+nutmeg, and pepper, then take four ounces of pepper, four ounces of
+nutmegs, and eight ounces of salt, mix them together, season them,
+and make a round or square pye of course boulted rye and meal; then
+the pie being made put some butter in the bottom of it, and lay on
+the hares one upon another; then put upon it a few whole cloves,
+a sheet of lard over it, and good store of butter, close it up and
+bake it, being first basted over with eggs beaten together, or
+saffron; when it is baked liquor them with clarified butter.
+
+Or bake them in white paste or pasty, if to be eaten hot, leave out
+half the seasoning.
+
+
+  _To bake three Hares in a Pie to be eaten cold._
+
+Bone three hares, mince them small, and stamp them with the
+seasoning of pepper, salt, and nutmeg, then have lard cut as big as
+ones little finger, and as long as will reach from side to side of
+the pye; then lay butter in the bottom of it, and a lay of meat,
+then a lay of lard, and a lay of meat, and thus do five or six
+times, lay your lard all one way, but last of all a lay of meat,
+a few whole cloves, and slices of bacon over all, and some butter,
+close it up and bake it, being baked fill it up with sweet butter,
+and stop the vent.
+
+Thus you may bake any venison, beef, mutton, veal, or rabits; if you
+bake them in earthen pans they will keep the longest.
+
+
+  _To bake a Hare with a Pudding in his belly._
+
+For to make this pie you must take as followeth, a gallon of flour,
+half an ounce of nutmegs, half an ounce of pepper, salt, capers,
+raisins, pears in quarters, prunes, with grapes, lemon, or
+gooseberries, and for the liquor a pound of sugar, a pint of claret
+or verjuyce, and some large mace.
+
+Thus also you may bake a fawn, kid, lamb, or rabit: Make your
+Hare-Pie according to the foregoing form.
+
+
+  _To make minced Pies of a Hare._
+
+Take a Hare, flay it, and cleanse it, then take the flesh from the
+bones, and mince it with the fat bacon, or beef-suet raw, season it
+with pepper, mace, nutmeg, cloves, and salt; then mingle all
+together with some grapes, gooseberries, or barberries; fill the
+pie, close it up and bake it.
+
+
+  _Otherways._
+
+Mince it with beef-suet, a pound and half of raisins minced, some
+currans, cloves, mace, salt, and cinamon, mingle all together, and
+fill the pie, bake it and liquor it with claret.
+
+
+  _To make a Pumpion Pie._
+
+Take a pound of pumpion and slice it, a handful of time, a little
+rosemary, and sweet marjoram stripped off the stalks, chop them
+small, then take cinamon, nutmeg, pepper, and a few cloves all
+beaten, also ten eggs, and beat them, then mix and beat them all
+together, with as much sugar as you think fit, then fry them like a
+froise, after it is fried, let it stand till it is cold, then fill
+your pie after this manner. Take sliced apples sliced thin round
+ways, and lay a layer of the froise, and a layer of apples, with
+currans betwixt the layers. While your pie is fitted, put in a good
+deal of sweet butter before you close it. When the pie is baked,
+take six yolks of eggs, some white-wine or verjuyce, and make a
+caudle of this, but not too thick, cut up the lid, put it in, and
+stir them well together whilst the eggs and pumpion be not
+perceived, and so serve it up.
+
+
+  _To make a Lumber-Pie._
+
+Take some grated bread, and beef-suet cut into bits like great dice,
+and some cloves and mace, then some veal or capon minced small with
+beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil'd
+hard and cut in quarters, put them to the other ingredients, with
+some barberries, some yolks of raw eggs, and a little cream, work up
+all together and put it in the cauls of veal like little sausages;
+then bake them in a dish, and being half baked, have a pie made and
+dried in the oven; put these puddings into it with some butter,
+verjuyce, sugar, some dates on them, large mace, grapes, or
+barberries, and marrow; being baked, serve it with a cut cover on
+it, and scrape sugar on it.
+
+
+  _Otherways._
+
+Take some minc't meat of chewits of veal, and put to it some three
+or four raw eggs, make it into balls, then put them in a pye fitted
+for them according to this form, first lay in the balls, then lay on
+them some slic't dates, large mace, marrow, and butter; close it up
+and bake it, being baked, liquor it with verjuyce, sugar, and
+butter, then ice it, and serve it up.
+
+
+  _To make an Olive Pye._
+
+Take tyme, sweet marjorarm, savory, spinage, parsley, sage, endive,
+sorrel, violet leaves, and strawberry leaves, mince them very small
+with some yolks of hard eggs, then put to them half a pound of
+currans, nutmeg, pepper, cinamon, sugar, and salt, minced raisins,
+gooseberries, or barberries, and dates minc'd small, mingle
+alltogether, then have slices of a leg of veal, or a leg or mutton,
+cut thin and hacked with the back of a knife, lay them on a clean
+board and strow on the foresaid materials, roul them up and put them
+in a pye; then lay on them some dates, marrow, large mace, and some
+butter, close it up and bake it, being baked cut it up, liquor it
+with butter, verjuyce, and sugar, put a slic't lemon into it, and
+serve it up with scraped sugar.
+
+
+  _To bake a Loin, Breast, or Rack of Veal or Mutton._
+
+If you bake it with the bones, joynt a loin very well and season it
+with nutmeg, pepper, and salt, put it in your pye, and put butter to
+it, close it up, and bake it in good crust, and liquor it with sweet
+butter.
+
+Thus also you may bake the brest, either in pye or pasty, as also
+the rack or shoulder, being stuffed with sweet herbs, and fat of
+beef minced together and baked either in pye or pasty.
+
+In the summer time you may add to it spinage, gooseberries, grapes,
+barberries, or slic't lemon, and in winter, prunes, and currans, or
+raisins, and liquor it with butter, sugar, and verjuyce.
+
+
+  _To make a Steak Pye the best way._
+
+Cut a neck, loyn, or breast into steaks, and season them with
+pepper, nutmeg, and salt; then have some few sweet herbs minced
+small with an onion, and the yolks of three or four hard eggs minced
+also; the pye being made, put in the meat and a few capers, and
+strow these ingredients on it, then put in butter, close it up and
+bake it three hours moderately, _&c._ Make the pye round and pretty
+deep.
+
+
+  _Otherways._
+
+The meat being prepared as before, season it with nutmeg, ginger,
+pepper, a whole onion, and salt; fill the pye, then put in some
+large mace, half a pound of currans, and butter, close it up and put
+it in the oven; being half baked put in a pint of warmed clearet,
+and when you draw it to send it up, cut the lid in pieces, and stick
+it in the meat round the pye; or you may leave out onions, and put
+in sugar and verjuyce.
+
+
+  _Otherways._
+
+Take a loyn of mutton, cut it in steaks, and season it with nutmeg,
+pepper, and salt, then lay a layer of raisins and prunes in the
+bottom of the pye, steaks on them, and then whole cinamon, then more
+fruit and steaks, thus do it three times, and on the top put more
+fruit, and grapes, or slic't orange, dates, large mace, and butter,
+close it up and bake it, being baked, liquor it with butter, white
+wine and sugar, ice it, and serve it hot.
+
+
+  _To bake Steak Pies the French way._
+
+Season the steaks with pepper, nutmeg, and salt lightly, and set
+them by; then take a piece of the leanest of a leg of mutton, and
+mince it small with some beef suet and a few sweet herbs, as tops of
+tyme, penniroyal, young red sage, grated bread, yolks of eggs, sweet
+cream, raisins of the sun, _&c._ work all together, and make it into
+little balls, and rouls, put them into a deep round pye on the
+steaks, then put to them some butter, and sprinkle it with verjuyce,
+close it up and bake it, being baked cut it up, then roul sage
+leaves in butter, fry them, and stick them in the balls, serve the
+pye without a cover, and liquor it with the juyce of two or three
+oranges or lemons.
+
+
+  _Otherways._
+
+Bake these steaks in any of the foresaid-ways in patty-pan or dish,
+and make other paste called cold butter paste; take to a gallon of
+flower a pound and a half of butter, four or five eggs and but two
+whites, work up the butter and eggs into the flour, and being well
+wrought, put to it a little fair cold water, and make it up a stiff
+paste.
+
+
+  _To bake a Gammon of Bacon._
+
+Steep it all night in water, scrape it clean, and stuff it with all
+manner of sweet herbs, as sage, tyme, parsley, sweet marjoram,
+savory, violet-leaves, strawberry leaves, fennil, rose-mary,
+penniroyal, _&c._ being cleans'd and chopped small with some yolks
+of hard eggs, beaten nutmeg, and pepper, stuff it and boil it, and
+being fine and tender boil'd and cold, pare the under side, take off
+the skin, and season it with nutmeg and pepper, then lay it in your
+pie or pasty with a few whole cloves, and slices of raw bacon over
+it, and butter; close it up in pye or pasty of short paste, and
+bake it.
+
+
+  _To bake wild Bore._
+
+Take the leg, season it, and lard it very well with good big lard
+seasoned with nutmeg, pepper, and beaten ginger, lay it in a pye of
+the form as you see, being seasoned all over with the same spices
+and salt, then put a few whole cloves on it, a few bay-leaves, large
+slices of lard, and good store of butter, bake it in fine or course
+crust, being baked, liquor it with good sweet butter, and stop up
+the vent.
+
+If to keep long, bake it in an earthen pan in the abovesaid
+seasoning, and being baked fill it up with butter, and you may keep
+it a whole year.
+
+
+  _To bake your wild Bore that comes out of _France_._
+
+Lay it in soak two days, then parboil it, and season it with pepper,
+nutmeg, cloves, and ginger; and when it is baked fill it up with
+butter.
+
+
+  _To bake Red Deer._
+
+Take a side of red deer, bone it and season it, then take out the
+back sinew and the skin, and lard the fillets or back with great
+lard as big as your middle finger; being first seasoned with nutmeg,
+and pepper; then take four ounces of pepper, four ounces of nutmeg,
+and six ounces of salt, mix them well together, and season the side
+of venison; being well slashed with a knife in the inside for to
+make the seasoning enter; being seasoned, and a pie made according
+to these forms, put in some butter in the bottom of the pye,
+a quarter of an ounce of cloves, and a bay-leaf or two, lay on the
+flesh, season it, and coat it deep, then put on a few cloves, and
+good store of butter, close it up and bake it the space of eight or
+nine hours, but first baste the pie with six or seven eggs, beaten
+well together; being baked and cold fill it up with good sweet
+clarified butter.
+
+Take for a side or half hanch of red deer, half a bushel of rye
+meal, being coursly searsed, and make it up very stiff with boiling
+water only.
+
+If you bake it to eat hot, give it but half the seasoning, and
+liquor it with claret-wine, and good butter.
+
+
+  _To bake Fallow-Dear to be eaten hot or cold._
+
+Take a side of venison, bone and lard it with great lard as big as
+your little finger, and season it with two ounces of pepper, two
+ounces of nutmeg, and four ounces of salt; then have a pie made, and
+lay some butter in the bottom of it, then lay in the flesh, the
+inside downward, coat it thick with seasoning, and put to it on the
+top of the meat, with a few cloves, and good store of butter, close
+it up and bake it, the pye being first basted with eggs, being baked
+and cold, fill it up with clarified butter, and keep it to eat cold.
+Make the paste as you do for red deer, course drest through a
+boulter, a peck and a pottle of this meal will serve for a side or
+half hanch of a buck.
+
+
+  _To bake a side or half Hanch to be eaten hot._
+
+Take a side of a buck being boned, and the skins taken away, season
+it only with two ounces of pepper, and as much salt, or half an
+ounce more, lay it on a sheet of fine paste with two pound of
+beef-suet, finely minced and beat with a little fair water, and laid
+under it, close it up and bake it, and being fine and tender baked,
+put to it a good ladle-full of gravy, or good strong mutton broth.
+
+
+  _To make a Paste for it._
+
+Take a peck of flour by weight, and lay it on the pastery board,
+make a hole in the midst of the flour, and put to it five pound of
+good fresh butter, the yolks of six eggs and but four whites, work
+up the butter and eggs into the flour, and being well wrought
+together, put some fair water to it, and make it into a stiff paste.
+
+In this fashion of fallow deer you may bake goat, doe, or a pasty of
+venison.
+
+
+  _To make meer sauce, or a Pickle to keep Venison in
+    that is tainted._
+
+Take strong ale and as much vinegar as will make it sharp, boil it
+with some bay salt, and make a strong brine, scum it, and let it
+stand till it be cold, then put in your vinison twelve hours, press
+it, parboil it, and season it, then bake it as before is shown.
+
+
+  _Other Sauce for tainted Venison._
+
+Take your venison, and boil water, beer, and wine-vinegar together,
+and some bay-leaves, tyme, savory, rosemary, and fennil, of each a
+handful, when it boils put in your venison, parboil it well and
+press it, and season it as aforesaid, bake it for to be eaten cold
+or hot, and put some raw minced mutton under it.
+
+
+  _Otherways to preserve tainted Venison._
+
+Bury it in the ground in a clean cloth a whole night, and it will
+take away the corruption, savour, or stink.
+
+
+  _Other meer Sauces to counterfeit Beef, or Muton
+    to give it a Venison colour._
+
+Take small beer and vinegar, and parboil your beef in it, let it
+steep all night, then put in some turnsole to it, and being baked,
+a good judgment shall not discern it from red or fallow deer.
+
+
+  _Otherways to counterfeit Ram, Wether, or any Mutton for Venison._
+
+Bloody it in sheeps, Lambs, or Pigs blood, or any good and new
+blood, season it as before, and bake it either for hot or cold. In
+this fashion you may bake mutton, lamb, or kid.
+
+
+  _To make Umble-Pies._
+
+Lay minced beef-suet in the bottom of the pie, or slices of
+interlarded bacon, and the umbles cut as big as small dice, with
+some bacon cut in the same form, and seasoned with nutmeg, pepper,
+and salt, fill your pyes with it, and slices of bacon and butter,
+close it up and bake it, and liquor it with claret, butter, and
+stripped tyme.
+
+
+  _To make Pies of Sweet-breads or Lamb stones._
+
+Parboil them and blanch them, or raw sweetbreads or stones, part
+them in halves, & season them with pepper, nutmeg, and salt, season
+them lightly; then put in the bottom of the pie some slices of
+interlarded bacon, & some pieces of artichocks or mushrooms, then
+sweet-breads or stones, marrow, gooseberries, barberries, grapes, or
+slic't lemon, close it up and bake it, being baked liquor it with
+butter only. Or otherwise with butter, white-wine, and sugar, and
+sometimes add some yolks of eggs.
+
+
+  _To make minced Pies or Chewits of a Leg of Veal, Neats-Tongue,
+    Turkey, or Capon._
+
+Take to a good leg of veal six pound of beef-suet, then take the leg
+of veal, bone it, parboil it, and mince it very fine when it is hot;
+mince the suet by it self very fine also, then when they are cold
+mingle them together, then season the meat with a pound of sliced
+dates, a pound of sugar, an ounce of nutmegs, an ounce of pepper, an
+ounce of cinamon, half an ounce of ginger, half a pint of verjuyce,
+a pint of rose-water, a preserved orange, or any peel fine minced,
+an ounce of caraway-comfits, and six pound of currans; put all these
+into a large tray with half a handful of salt, stir them up all
+together, and fill your pies, close them up, bake them, and being
+baked, ice them with double refined sugar, rose-water, and butter.
+
+Make the paste with a peck of flour, and two pound of butter boil'd
+in fair water or liquor, make it up boiling hot.
+
+
+  _To make minced Pies of Mutton._
+
+Take to a leg of mutton four pound of beef-suet, bone the leg and
+cut it raw into small pieces, as also the suet, mince them together
+very fine, and being minc't season it with two pound of currans, two
+pound of raisins, two pound of prunes, an ounce of caraway seed, an
+ounce of nutmegs, an ounce of pepper, an ounce of cloves, and mace,
+and six ounces of salt; stir up all together, fill the pies, and
+bake them as the former.
+
+
+  _To make minced Pies of Beef._
+
+Take a stone or eight pound of beef, also eight pound of suet, mince
+them very small, and put to them eight ounces of salt, two ounces of
+nutmegs, an ounce of pepper, an ounce of cloves and mace, four pound
+of currans, and four pound of raisins, stir up all these together,
+and fill your pies.
+
+
+  _Minced in the French fashion, called Pelipate,
+    or in English Petits, made of Veal, Pork, or Lamb,
+    or any kind of Venison, Beef, Poultrey, or Fowl._
+
+Mince them with lard, and being minced, season them with salt, and a
+little nutmeg, mix the meat with some pine-apple-seed, and a few
+grapes or gooseberries; fill the pies and bake them, being baked
+liquor them with a little gravy.
+
+Sometimes for variety in the Winter time, you may use currans
+instead of grapes or gooseberries, and yolks of hard eggs minced
+among the meat.
+
+
+  _Minced Pies in the Italian Fashion._
+
+Parboil a leg of veal, and being cold mince it with beef-suet, and
+season it with pepper, salt, and gooseberries; mix with it a little
+verjuyce, currans, sugar, and a little saffron in powder.
+
+
+  _Forms of minced Pyes._
+
+    [Illustration]
+
+
+  _To make an extraordinary Pie, or a Bride Pye
+    of several Compounds, being several distinct Pies
+    on one bottom._
+
+Provide cock-stones and combs, or lamb-stones, and sweet-breads of
+veal, a little set in hot water and cut to pieces; also two or three
+ox-pallats blanch't and slic't, a pint of oysters, slic't dates,
+a handful of pine kernels, a little quantity of broom buds, pickled,
+some fine interlarded bacon slic't; nine or ten chesnuts rosted and
+blancht season them with salt, nutmeg, and some large mace, and
+close it up with some butter. For the caudle, beat up some butter,
+with three yolks of eggs, some white or claret wine, the juyce of a
+lemon or two; cut up the lid, and pour on the lear, shaking it well
+together; then lay on the meat, slic't lemon, and pickled
+barberries, and cover it again, let these ingredients be put in the
+moddle or scollops of the Pye.
+
+Several other Pies belong to the first form, but you must be sure to
+make the three fashions proportionably answering one the other; you
+may set them on one bottom of paste, which will be more convenient;
+or if you set them several you may bake the middle one full of
+flour, it being bak't and cold, take out the flour in the bottom, &
+put in live birds, or a snake, which will seem strange to the
+beholders, which cut up the pie at the Table. This is only for a
+Wedding to pass away the time.
+
+Now for the other pies you may fill them with several ingredients,
+as in one you may put oysters, being parboild and bearded, season
+them with large mace, pepper, some beaten ginger, and salt, season
+them lightly and fill the Pie, then lay on marrow & some good
+butter, close it up and bake it. Then make a lear for it with white
+wine, the oyster liquor, three or four oysters bruised in pieces to
+make it stronger, but take out the pieces, and an onion, or rub the
+bottom of the dish with a clove of garlick; it being boil'd, put in
+a piece of butter, with a lemon, sweet herbs will be good boil'd in
+it, bound up fast together, cut up the lid, or make a hole to let
+the lear in, _&c._
+
+Another you may make of prawns and cockles, being seasoned as the
+first, but no marrow: a few pickled mushrooms, (if you have them) it
+being baked, beat up a piece of butter, a little vinegar, a slic't
+nutmeg, and the juyce of two or three oranges thick, and pour it
+into the Pye.
+
+A third you may make a Bird pie; take young Birds, as larks pull'd
+and drawn, and a forced meat to put in the bellies made of grated
+bread, sweet herbs minced very small, beef-suet, or marrow minced,
+almonds beat with a little cream to keep them from oyling, a little
+parmisan (or none) or old cheese; season this meat with nutmeg,
+ginger, and salt, then mix them together, with cream and eggs like a
+pudding, stuff the larks with it, then season the larks with nutmeg,
+pepper, and salt, and lay them in the pie, put in some butter, and
+scatter between them pine-kernels, yolks of eggs and sweet herbs,
+the herbs and eggs being minced very small; being baked make a lear
+with the juyce of oranges and butter beat up thick, and shaken well
+together.
+
+For another of the Pies, you may boil artichocks, and take only the
+bottoms for the Pie, cut them into quarters or less, and season them
+with nutmeg. Thus with several ingredients you may fill your other
+Pies.
+
+
+  _For the outmost Pies they must be Egg-Pies._
+
+Boil twenty eggs and mince them very small, being blanched, with
+twice the weight of them of beef-suet fine minced also; then have
+half a pound of dates slic't with a pound of raisins, and a pound of
+currans well washed and dryed, and half an ounce of cinamon fine
+beaten, and a little cloves and mace fine beaten, sugar a quarter of
+a pound, a little salt, a quarter of a pint of rose-water, and as
+much verjuyce, and stir and mingle all well together, and fill the
+pies, and close them, and bake them, they will not be above two
+hours a baking, and serve them all seventeen upon one dish, or
+plate, and ice them, or scrape sugar on them; every one of these
+Pies should have a tuft of paste jagged on the top.
+
+
+  _To make Custards divers ways._
+
+Take to a quart cream, ten eggs, half a pound of sugar, half a
+quarter of an ounce of mace, half as much ginger beaten very fine,
+and a spoonful of salt, strain them through a strainer; and the
+forms being finely dried in the oven, fill them full on an even
+hearth, and bake them fair and white, draw them and dish them on a
+dish and plate; then strow on them biskets red and white, stick
+muskedines red and white, and scrape thereon double refined sugar.
+
+Make the paste for these custards of a pottle of fine flour, make it
+up with boiling liquor, and make it up stiff.
+
+
+  _To make an Almond Custard._
+
+Take two pound of almonds, blanch and beat them very fine with
+rosewater, then strain them with some two quarts of cream, twenty
+whites of eggs, and a pound of double refined sugar; make the paste
+as beforesaid, and bake it in a mild oven fine and white, garnish it
+as before and scrape fine sugar over all.
+
+
+  _To make a Custard without Eggs._
+
+Take a pound of almonds, blanch and beat them with rose-water into a
+fine paste, then put the spawn or row of a Carp or Pike to it, and
+beat them well together, with some cloves, mace, and salt, the
+spices being first beaten, and some ginger, strain them with some
+fair spring water, and put into the strained stuff half a pound of
+double refined sugar and a little saffron; when the paste is dried
+and ready to fill, put into the bottom of the coffin some slic't
+dates, raisins of the sun stoned, and some boiled currans, fill them
+and bake them; being baked, scrape sugar on them. Be sure always to
+prick your custards or forms before you set them in the oven.
+
+If you have no row or spawn, put rice flour instead hereof.
+
+
+  _To make an extraordinary good Cake._
+
+Take half a bushel of the best flour you can get very finely
+searsed, and lay it upon a large Pastry board, make a hole in the
+midst thereof, and put to it three pound of the best butter you can
+get; with fourteen pound of currans finely picked and rubbed, three
+quarts of good new thick cream warm'd, two pound of fine sugar
+beaten, three pints of good new ale, barm or yeast, four ounces of
+cinamon fine beaten and searsed, also an ounce of beaten ginger, two
+ounces of nutmegs fine beaten and searsed; put in all these
+materials together, and work them up into an indifferent stiff
+paste, keep it warm till the oven be hot, then make it up and bake
+it, being baked an hour and a half ice it, then take four pound of
+double refined sugar, beat it, and searse it, and put it in a deep
+clean scowred skillet the quantity of a gallon, boil it to a candy
+height with a little rose-water, then draw the cake, run it all
+over, and set it into the oven, till it be candied.
+
+
+  _To make a Cake otherways._
+
+Take a gallon of very fine flour and lay it on the pastry board,
+then strain three or four eggs with a pint of barm, and put it into
+a hole made in the middle of the flour with two nutmegs finely
+beaten, an ounce of cinamon, and an ounce of cloves and mace beaten
+fine also, half a pound of sugar, and a pint of cream; put these
+into the flour with two spoonfuls of salt, and work it up good and
+stiff, then take half the paste, and work three pound of currans
+well picked & rubbed into it, then take the other part and divide it
+into two equal pieces, drive them out as broad as you wold have the
+cake, then lay one of the sheets of paste on a sheet of paper, and
+upon that the half that hath the currans, and the other part on the
+top, close it up round, prick it, and bake it; being baked, ice it
+with butter, sugar, and rose water, and set it again into the oven.
+
+
+  _To make French Bread the best way._
+
+Take a gallon of fine flour, and a pint of good new ale barm or
+yeast, and put it to the flour, with the whites of six new laid eggs
+well beaten in a dish, and mixt with the barm in the middle of the
+flour, also three spoonfuls of fine salt; then warm some milk and
+fair water, and put to it, and make it up pretty stiff, being well
+wrought and worked up, cover it in a boul or tray with a warm cloth
+till your oven be hot; then make it up either in rouls, or fashion
+it in little wooden dishes and bake it, being baked in a quick oven,
+chip it hot.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION X.
+
+  _To bake all manner of Curneld Fruits in Pyes, Tarts,
+    or made Dishes, raw or preserved, as Quinces, Warden,
+    Pears, Pippins,_ &c.
+
+
+  _To bake a Quince Pye._
+
+Take fair Quinces, core and pare them very thin, and put them in a
+Pye, then put it in two races of ginger slic't, as much cinamon
+broken into bits, and some eight or ten whole cloves, lay them in
+the bottom of the Pye, and lay on the Quinces close packed, with as
+much fine refined sugar as the Quinces weigh, close it up and bake
+it, and being well soaked the space of four or five hours, ice it.
+
+
+  _Otherways._
+
+Take a gallon of flour, a pound and a half of butter, six eggs,
+thirty quinces, three pound of sugar, half an ounce of cinamon, half
+an ounce of ginger, half an ounce of cloves, and some rose-water,
+make them in a Pye or Tart, and being baked stew on double refined
+sugar.
+
+
+  _Otherways._
+
+Bake these Quinces raw, slic't very thin, with beaten cinamon, and
+the same quantity of sugar, as before, either in tart, patty-pan,
+dish, or in cold butter-paste, sometimes mix them with wardens,
+pears or pipins, and some minced citron.
+
+
+  _To make a Quince Pye otherways._
+
+Take Quinces and preserve them, being first coared and pared, then
+make a sirrup of fine sugar and spring water, take as much as the
+quinces weigh, and to every pound of sugar a pint of fair water,
+make your sirrup in a preserving pan; being scumm'd and boil'd to
+sirrup, put in the quinces, boil them up till they be well coloured,
+& being cold, bake them in pyes whole or in halves, in a round tart,
+dish, or patty-pan with a cut cover, or in quarters; being baked put
+in the same sirrup, but before you bake them, put in more fine
+sugar, and leave the sirrups to put in afterwards, then ice it.
+
+Thus you may do of any curnel'd fruits, as wardens, pippins pears,
+pearmains, green quodlings, or any good apples, in laid tarts, or
+cuts.
+
+
+  _To make a slic't Tart of Quinces, Wardens, Pears, Pippins,
+    in slices raw of divers Compounds._
+
+The foresaid fruits being finely pared, and slic't in very thine
+slices; season them with beaten cinamon, and candied citron minced,
+candied orange, or both, or raw orange peel, raw lemon peel,
+fennil-seed, or caraway-seed or without any of these compounds or
+spices, but the fruits alone one amongst the other; put to ten
+pippins six quinces, six wardens, eight pears, and two pound of
+sugar; close it up, bake it; and ice it as the former tarts.
+
+Thus you may also bake it in patty-pan, or dish, with cold butter
+paste.
+
+
+  _To bake Quinces, Wardens, Pears, Pippins, or any Fruits
+    preserved to be baked in pies, Tarts, Patty-pan or Dish._
+
+Preserve any of the foresaid in white-wine & sugar till the sirrup
+grow thick, then take the quinces out of it, and lay them to cool in
+a dish, then set them into the pye, and prick cloves on the tops
+with some cinamon, and good store of refined sugar, close them up
+with a cut cover, and being baked, ice it, and fill it up with the
+syrrup they were first boiled in.
+
+
+  _Otherways._
+
+You may bake them in an earthen pot with some claret-wine and sugar,
+and keep them for your use.
+
+
+  _To make a Trotter Pye of Quinces, Wardens, Pears,_ &c.
+
+Take them either severally or all together in quarters, or slic't
+raw, if in quarters put some whole ones amongst them, if slic't
+beaten spices, and a little butter and sugar; take to twelve quinces
+a pound of sugar, and a quarter of a pound of butter, close it up
+and bake it, and being bak't cut it up and mash the fruit to pieces,
+then put in some cream, and yolks of eggs beaten together, and put
+it into the Pye, stir all together, and cut the cover into five or
+six pieces like Lozenges, or three square, and scrape on sugar.
+
+
+  _To make a Pippin Pye._
+
+Take thirty good large pippins, pare them very thin, and make the
+Pye, then put in the pippins, thirty cloves, a quarter of an ounce
+of whole cinamon, and as much pared and slic't, a quarter of a pound
+of orangado, as much of lemon in sucket, and a pound & half of
+refined sugar, close it up and bake it, it will ask four hours
+baking, then ice it with butter, sugar, and rose-water.
+
+
+  _To make a Pippin Tart according to this form._
+
+Take fair pippins and pare them, then cut them in quarters, core
+them and stew them, in claret-wine, whole cinamon, and slic't
+ginger; stew them half an hour, then put them into a dish, and break
+them not, when they are cold, lay them one by one into the tart,
+then lay on some green cittern minced small, candied orange or
+coriander, put on sugar and close it up, bake it, and ice it, then
+scrape on sugar and serve it.
+
+
+  _To make a Pippin Tart, either in Tart, Patty-Pan, or Dish._
+
+Take ten fair pippins, preserve them in white wine, sugar, whole
+cinamon, slic't ginger, and eight or ten cloves, being finely
+preserved and well coloured, lay them on a cut tart of short paste;
+or in place of preserving you may bake them between two dishes in
+the oven for the foresaid use.
+
+
+  _A made Dish of Pippins._
+
+Take pippins, pare and slice them, then boil them in claret-wine in
+a pipkin, or between two dishes with some sugar, and beaten cinamon,
+when 'tis boiled good and thick, mash it like marmalade, and put in
+a dish of puff paste or short paste; acording to this form with a
+cut cover, and being baked ice it.
+
+
+  _To preserve Pippins in slices._
+
+Make pippins and slice them round with the coars or kernels in, as
+thick as a half crown piece, and some lemon-peel amongst them in
+slices, or else cut like small lard, or orange peel first boil'd and
+cut in the same manner; then make the syrup weight for weight, and
+being clarified and scummed clean, put in the pipins and boil them
+up quick; to a pound of sugar put a pint of fair water, or a pint of
+white-wine or claret, and make them of two colours.
+
+
+  _To make a Warden or a Pear Tart quartered._
+
+Take twenty good wardens, pare them, and cut them in a tart, and put
+to them two pound of refined sugar, twenty whole cloves, a quarter
+of an ounce of cinamon broke into little bits, and three races of
+ginger pared and slic't thin; then close up the tart and bake it, it
+will ask five hours baking, then ice it with a quarter of a pound of
+double refined sugar, rose-water, and butter.
+
+
+  _Other Tart of Warden, Quinces, or Pears._
+
+First bake them in a pot, then cut them in quarters, and coar them,
+put them in a tart made according to this form, close it up, and
+when it is baked, scrape on sugar.
+
+
+  _To make a Tart of Green Pease._
+
+Take green pease and boil them tender, then pour them out into a
+cullender, season them with saffron, salt, and put sugar to them and
+some sweet butter, then close it up and bake it almost an hour, then
+draw it forth of the oven and ice it, put in a little verjuyce, and
+shake them well together, then scrape on sugar, and serve it in.
+
+
+  _To make a Tart of Hips._
+
+Take hips, cut them, and take out the seeds very clean, then wash
+them and season them with sugar, cinamon, and ginger, close the
+tart, bake it, ice it, scrape on sugar, and serve it in.
+
+
+  _To make a Tart of Rice._
+
+Boil the rice in milk or cream, being tender boil'd pour it into a
+dish, & season it with nutmeg, ginger, cinamon, pepper, salt, sugar,
+and the yolks of six eggs, put it in the tart with some juyce of
+orange; close it up and bake it, being baked scrape on sugar, and so
+serve it up.
+
+
+  _To make a tart of Medlers._
+
+Take medlers that are rotten, strain them, and set them on a
+chaffing dish of coals, season them with sugar, cinamon, and ginger,
+put some yolks of eggs to them, let it boil a little, and lay it in
+a cut tart; being baked scrape on sugar.
+
+
+  _To make a Cherry-Tart._
+
+Take out the stones, and lay the cherries into the tart, with beaten
+cinamon, ginger, and sugar, then close it up, bake it, and ice it;
+then make a sirrup of muskedine, and damask water, and pour it into
+the tart, scrape on sugar, and so serve it.
+
+
+  _To make a Strawberry-Tart._
+
+Wash the strawberries, and put them into the Tart, season them with
+cinamon, ginger, and a little red wine, then put on sugar, bake it
+half an hour, ice it, scrape on sugar, and serve it.
+
+
+  _To make a Taffety-Tart._
+
+First wet the paste with butter and cold water, roul it very thin,
+then lay apples in the lays, and between every lay of apples, strew
+some fine sugar, and some lemon-peel cut very small, you may also
+put some fennil-seed to them; let them bake an hour or more, then
+ice them with rose-water, sugar, and butter beaten together, and
+wash them over with the same, strew more fine sugar on them, and put
+them into the oven again, being enough serve them hot or cold.
+
+
+  _To make an Almond Tart._
+
+Strain beaten almonds with cream, yolks of eggs, sugar, cinamon, and
+ginger, boil it thick, and fill your tart, being baked ice it.
+
+
+  _To make a Damson Tart._
+
+Boil them in wine, and strain them with cream, sugar, cinamon, and
+ginger, boil it thick, and fill your tart.
+
+
+  _To make a Spinage Tart of three colours, green, yellow,
+    and white._
+
+Take two handfuls of young tender spinage, wash it and put it into a
+skillet of boiling liquor; being tender boil'd have a quart of cream
+boil'd with some whole cinamon, quarterd nutmeg, and a grain of
+musk; then strain the cream, twelve yolks of eggs, and the boil'd
+spinage into a dish, with some rose-water, a little sack, and some
+fine sugar, boil it over a chaffing dish of coals, and stir it that
+it curd not, keep it till the tart be dried in the oven, and dish it
+in the form of three colours, green, white, and yellow.
+
+
+  _To make Cream Tarts._
+
+Thicken cream with muskefied bisket bread, and serve it in a dish,
+stick wafers round about it, and slices of preserved citron, and in
+the middle a preserved orange with biskets, the garnish of the dish
+being of puff paste.
+
+Or you may boil quinces, wardens, pares, and pippins in slices or
+quarters, and strain them into cream, as also these fruits,
+melacattons, necturnes, apricocks, peaches, plumbs, or cherries, and
+make your tart of these forms.
+
+
+  _To make a French Tart._
+
+Take a pound of almonds, blanch and beat them into fine paste in a
+stone mortar, with rose-water, then beat the white breast of a cold
+roast turkey, being minced, and beat with it a pound of lard minc't,
+with the marrow of four bones, and a pound of butter, the juyce of
+three lemons, two pounds of hard sugar, being fine beaten, slice a
+whole green piece of citron in small slices, a quarter of a pound of
+pistaches, and the yolks of eight or ten eggs, mingle all together,
+then make a paste for it with cold butter, two or three eggs, and
+cold water.
+
+
+  _To make a Quodling Pie._
+
+Take green quodlings and quodle them, peel them and put them again
+into the same water, cover them close, and let them simmer on embers
+till they be very green, then take them up and let them drain, pick
+out the noses, and leave them on the stalks, then put them in a pie,
+and put to them fine sugar, whole cinamon, slic't ginger, a little
+musk, and rose-water, close them up with a cut cover, and as soon as
+it boils up in the oven, draw it, and ice it with rose-water,
+butter, and sugar.
+
+Or you may preserve them and bake them in a dish with paste, tart,
+or patty-pan.
+
+
+  _To make a Dish in the Italian Fashion._
+
+Take pleasant pears, slice them into thin slices, and put to them
+half as much sugar as they weigh, then mince some candied citron and
+candied orange small, mix it with the pears, and lay them on a
+bottom of cold butter paste in a patty-pan with some fine beaten
+cinamon, lay on the sugar and close it up, bake it, being baked, ice
+it with rose-water, fine sugar, and butter.
+
+
+  _For the several Colours of Tarts._
+
+If to have them yellow, preserved quinces, apricocks, necturnes, and
+melacattons, boil them up in white-wine with sugar, and strain them.
+
+Otherways, strained yolks of eggs and cream.
+
+For green tarts take green quodlings, green preserved apricocks,
+green preserved plums, green grapes, and green gooseberries.
+
+For red tarts, quinces, pippins, cherries, rasberries, barberries,
+red currans, red gooseberries, damsins.
+
+For black tarts, prunes, and many other berries preserved.
+
+For white tarts, whites of eggs and cream.
+
+Of all manner of tart-stuff strained, that carries his colour black,
+as prunes, damsons, _&c._ For lard of set Tarts dishes, or
+patty-pans.
+
+
+  _Tart stuff of damsons._
+
+Take a postle of damsons and good ripe apples, being pared and cut
+into quarters, put them into an earthen pot with a little whole
+cinamon, slic't ginger, and sugar, bake them and being cold strain
+them with some rose-water, and boil the stuff thick, _&c._
+
+
+  _Other Tart stuff that carries its colour black._
+
+Take three pound of prunes, and eight fair pippins par'd and cor'd,
+stew them together with some claret wine, some whole cinamon, slic't
+ginger, a sprig of rosemary, sugar, and a clove or two, being well
+stew'd and cold, strain them with rose-water, and sugar.
+
+
+  _To make other black Tart Stuff._
+
+Take twelve pound of prunes, and sixteen pound of raisins, wash them
+clean, and stew them in a pot with water, boil them till they be
+very tender, and then strain them through a course strainer; season
+it with beaten ginger and sugar, and give it a warm on the fire.
+
+
+  _Yellow Tart Stuff._
+
+Take twelve yolks of eggs, beat them with a quart of cream, and bake
+them in a soft oven; being baked strain them with some fine sugar,
+rose-water, musk, ambergriese, and a little sack, or in place of
+baking, boil the cream and eggs.
+
+
+  _White Tart-Stuff._
+
+Make the white tart stuff with cream, in all points as the yellow,
+and the same seasoning.
+
+
+  _Green Tart-Stuff._
+
+Take spinage boil'd, green peese, green apricocks, green plums
+quodled, peaches quodled, green necturnes quodled, gooseberries
+quodled, green sorrel, and the juyce of green wheat.
+
+
+  _To bake Apricocks green._
+
+Take young green apricocks, so tender that you may thrust a pin
+through the stone, scald them and scrape the out side, of putting
+them in water as you peel them till your tart be ready, then dry
+them and fill the tart with them, and lay on good store of fine
+sugar, close it up and bake it, ice it, scrape on sugar, and serve
+it up.
+
+
+  _To bake Mellacattons._
+
+Take and wipe them clean, and put them in a pie made scollop ways,
+or in some other pretty work, fill the pie, and put them in whole
+with weight for weight in refined sugar, close it up and bake it,
+being baked ice it.
+
+Sometimes for change you may add to them some chips or bits of whole
+cinamon, a few whole cloves, and slic't ginger.
+
+
+  _To preserve Apricocks, or any Plums green._
+
+Take apricocks when they are so young and green, that you may put a
+needle through stone and all, but all other plums may be taken
+green, and at the highest growth, then put them in indifferent hot
+water to break them, & let them stand close cover'd in that hot
+water till a thin skin will come off with scraping, all this while
+they will look yellow; then put them into another skillet of hot
+water, and let them stand covered until they turn to a perfect
+green, then take them out, weigh them, take their weight in sugar
+and something more, and so preserve them. Clarifie the sugar with
+the white of an egg, and some water.
+
+
+  _To preserve Apricocks being ripe._
+
+Stone them, then weigh them with sugar, and take weight for weight,
+pare them and strow on the sugar, let them stand till the moisture
+of the apricocks hath wet the sugar, and stand in a sirrup: then set
+them on a soft fire, not suffering them to boil, till your sugar be
+all melted; then boil them a pretty space for half an hour, still
+stirring them in the sirrup, then set them by two hours, and boil
+them again till your sirrup be thick, and your apricocks look clear,
+boil up the sirrup higher, then take it off, and being cold put in
+the apricocks into a gally-pot or glass, close them up with a clean
+paper, and leather over all.
+
+
+  _To preserve Peaches after the Venetian way._
+
+Take twenty young peaches, part them in two, and take out the
+stones, then take as much sugar as they weigh, and some rose-water,
+put in the peaches, and make a sirrup that it may stand and stick to
+your fingers, let them boil softly a while, then lay them in a dish,
+and let them stand in the same two or three days, then set your
+sirrup on the fire, let it boil up, and then put in the peaches, and
+so preserve them.
+
+
+  _To preserve Mellacattons._
+
+Stone them and parboil them in water, then peel off the outward skin
+of them, they will boil as long as a piece of beef, and therefore
+you need not fear the breaking of them; when they are boil'd tender
+make sirrup of them as you do of any other fruit, and keep them all
+the year.
+
+
+  _To preserve Cherries._
+
+Take a pound of the smallest cherries, but let them be well
+coloured, boil them tender in a pint of fair water, then strain the
+liquor from the cherries and take two pound of other fair cherries,
+stone them, and put them in your preserving-pan, with a laying of
+cherries and a laying of sugar, then pour the sirrup of the other
+strained cherries over them, and let them boil as fast as maybe with
+a blazing fire, that the sirrup may boil over them; when you see
+that the sirrup is of a good colour, something thick, and begins to
+jelly, set them a cooling, and being cold pot them; and so keep them
+all the year.
+
+
+  _To preserve Damsins._
+
+Take damsins that are large and well coloured, (but not throw ripe,
+for then they will break) pick them clean and wipe them one by one;
+then weigh them, and to every pound of damsins you must take a pound
+of Barbary sugar, white & good, dissolved in half a pint or more of
+fair water; boil it almost to the height of a sirrup, and then put
+in the damsins, keeping them with a continual scuming and stirring,
+so let them boil on a gentle fire till they be enough, then take
+them off and keep them all the year.
+
+
+  _To preserve Grapes as green as Grass._
+
+Take grapes very green, stone them and cut them into little bunches,
+then take the like quantity of refin'd sugar finely beaten, & strew
+a row of sugar in your preserving pan, and a lay of grapes upon it,
+then strow on some more sugar upon them, put to them four or five
+spoonfuls of fair water, and boil them up as fast as you can.
+
+
+  _To preserve Barberries._
+
+Take barberries very fair and well coloured, pick out the stones,
+weigh them, and to every ounce of barberries take three ounce of
+hard sugar, half an ounce of pulp of barberries, and an ounce of red
+rose-water to dissolve the sugar; boil it to a sirrup, then put in
+the barberries and let them boil a quarter of an our, then take them
+up, and being cool pot them, and they will keep their colour all the
+year. Thus you may preserve red currans, _&c._
+
+
+  _To preserve Gooseberries green._
+
+Take some of the largest gooseberries that are called Gascoyn
+gooseberries, set a pan of water on the fire, and when it is
+lukewarm put in the berries, and cover them close, keep them warm
+half an hour; then have another posnet of warm water, put them into
+that, in like sort quoddle them three times over in hot water till
+they look green; then pour them into a sieve, let all the water run
+from them, and put them to as much clarified sugar as will cover
+them, let them simmer leisurely close covered, then your
+gooseberries will look as green as leek blades, let them stand
+simmering in that sirrup for an hour, then take them off the fire,
+and let the sirrup stand till it be cold, then warm them once or
+twice, take them up, and let the sirrup boil by it self, pot them,
+and keep them.
+
+
+  _To preserve Rasberries._
+
+Take fair ripe rasberries, (but not over ripe) pick them from the
+stalk, then take weight for weight of double refined sugar, and the
+juyce of rasberries; to a pound of rasberries take a quarter of a
+pint of raspass juyce, and as much of fair water, boil up the sugar
+and liquor, and make the sirrup, scum it, and put in the raspass,
+stir them into the sirrup, and boil them not too much; being
+preserved take them up, and boil the sirrup by it self, not too
+long, it will keep the colour; being cold, pot them and keep them.
+Thus you may also preserve strawberries.
+
+
+  _The time to preserve Green Fruits._
+
+Gooseberries must be taken about _Whitsuntide_, as you see them in
+bigness, the long gooseberry will be sooner than the red; the white
+wheat plum, which is ever ripe in Wheat harvest, must be taken in
+the midst of _July_, the pear plum in the midst of _August_, the
+peach and pippin about _Bartholomew-tide_, or a little before; the
+grape in the first week of _September_. Note that to all your green
+fruits in general that you will preserve in sirup, you must take to
+every pound of fruit, a pound and two ounces of sugar, and a grain
+of musk; your plum, pippin and peach will have three quarters of an
+hour boiling, or rather more, and that very softly, keep the fruit
+as whole as you can; your grapes and gooseberries must boil half an
+hour something fast and they will be the fuller. Note also, that to
+all your Conserves you take the full weight of sugar, then take two
+skillets of water, and when they are scalding hot put the fruits
+first into one of them and when that grows cold put them in the
+other, changing them till they be about to peel, then peel them, and
+afterwards settle them in the same water till they look green, then
+take them and put them into sugar sirrup, and so let them gently
+boil till they come to a jelly; let them stand therein a quarter of
+an hour, then put them into a pot and keep them.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XI.
+
+  _To make all manner of made Dishes, with or without Paste._
+
+
+  _To make a Paste for a Pie._
+
+Take to a gallon of flour a pound of butter, boil it in fair water,
+and make the paste up quick.
+
+
+  _To make cool Butter Paste for Patty-Pans or Pasties._
+
+Take to every peck of flour five pound of butter, the whites of six
+eggs, and work it well together with cold spring water; you must
+bestow a great deal of pains, and but little water, or you put out
+the millers eyes. This paste is good only for patty-pan and pasty.
+
+Sometimes for this paste put in but eight yolks of eggs, and but two
+whites, and six pound of butter.
+
+
+  _To make Paste for thin bak'd Meats._
+
+The paste for your thin and standing bak'd meats must be made with
+boiling water, then put to every peck of flour two pound of butter,
+but let your butter boil first in your liquor.
+
+
+  _To make Custard Paste._
+
+Let it be only boiling water and flour without butter, or put sugar
+to it, which will add to the stiffness of it, & thus likewise all
+pastes for Cuts and Orangado Tarts, or such like.
+
+
+  _Paste for made-Dishes in the Summer._
+
+Take to a gallon of flour three pound of butter, eight yolks of
+eggs, and a pint of cream or almond milk, work up the butter and
+eggs dry into the flour, then put cream to it, and make it pretty
+stiff.
+
+
+  _Paste Royal for made Dishes._
+
+Take to a gallon of flour a pound of sugar, a quart of almond milk,
+a pound and half of butter, and a little saffron, work up all cold
+together], with some beaten cinamon, two or three eggs, rose-water,
+and a grain of ambergriese and musk.
+
+
+  _Otherways._
+
+Take a pottle of flour, half a pound of butter, six yolks of eggs,
+a pint of cream, a quarter of a pound of sugar, and some fine beaten
+cinamon, and work up all cold.
+
+
+  _Otherways._
+
+Take to a pottle of flour four eggs, a pound and a half of butter,
+and work them up dry in the flour, then make up the paste with a
+pint of white-wine, rose-water, and sugar.
+
+
+  _To make Paste for Lent for made Dishes._
+
+Take a quart of flour, make it up with almond-milk, half a pound of
+butter, and some saffron.
+
+
+  _To make Puff-Paste divers ways._
+
+
+  _The First Way._
+
+Take a pottle of flour, mix it with cold water, half a pound of
+butter, and the whites of five eggs; mix them together very well and
+stiff, then roul it out very thin, and put flour under it and over
+it, then take near a pound of butter, and lay it in bits all over,
+double it in five or six doubles, this being done roul it out the
+second time, and serve it as at the first, then roul it out and cut
+it into what form, or for what use you please; you need not fear the
+curle, for it will divide it as often as you double it, which ten or
+twelve times is enough for any use.
+
+
+  _The second way._
+
+Take a quart of flour, and a pound and a half of butter, work the
+half pound of butter dry into the flour, then put three or four eggs
+to it, and as much cold water as will make it leith paste, work it
+in a piece of a foot long, then strew a little flour on the table,
+take it by the end, and beat it till it stretch to be long, then put
+the ends together, and beat it again, and so do five or six times,
+then work it up round, and roul it up broad; then beat your pound of
+butter with a rouling pin that it may be little, take little bits
+thereof, and stick it all over the paste, fold up your paste close,
+and coast it down with your rouling pin, roul it out again, and so
+do five or six times, then use it as you will.
+
+
+  _The third way._
+
+Break two eggs into three pints of flour, make it with cold water
+and roul it out pretty thick and square, then take so much butter as
+paste, lay it in ranks, and divide your butter in five pieces, that
+you may lay it on at five several times, roul your paste very broad,
+and stick one part of the butter in little pieces all over your
+paste, then throw a handful of flour slightly on, fold up your paste
+and beat it with a rowling-pin, so roul it out again, thus do five
+times, and make it up.
+
+
+  _The fourth way._
+
+Take to a quart of flour four whites and but two yolks of eggs, and
+make it up with as much cream as will make it up pretty stiff paste,
+then roul it out, and beat three quarters of a pound of butter of
+equal hardness of the paste, lay it on the paste in little bits at
+ten several times; drive out your paste always one way; and being
+made, use it as you will.
+
+
+  _The fifth way._
+
+Work up a quart of flour with half a pound of butter, three whites
+of eggs, and some fair spring water, make it a pretty stiff paste,
+and drive it out, then beat half a pound of more butter of equal
+hardness of the paste, and lay it on the paste in little bits at
+three several times, roul it out, and use it for what use you
+please.
+
+Drive the paste out every time very thin.
+
+
+  _A made Dish or Florentine of any kind of Tongue
+    in Dish, Pye, or Patty-pan._
+
+Take a fresh neats tongue, boil it tender and blanch it, being cold,
+cut it into little square bits as big as a nutmeg, and lard it with
+very small lard, then have another tongue raw, take off the skin,
+and mince it with beef-suet, then lay on one half of it in the dish
+or patty pan upon a sheet of paste; then lay on the tongue being
+larded and finely seasoned with nutmeg, pepper, and salt; and with
+the other minced tongue put grated bread to it, some yolks of raw
+eggs, some sweet herbs minced small, and made up into balls as big
+as a walnut, lay them on the other tongue, with some chesnuts,
+marrow, large mace, some grapes, gooseberries or barberries, some
+slices of interlarded bacon and butter, close it up and bake it,
+being baked liquor it with grape-verjuyce, beaten butter, and the
+yolks of three or four eggs strained with the verjuyce.
+
+
+  _A made Dish of Tongues otherways._
+
+Take neats-tongues or smaller tongues, boil them tender, and slice
+them thin, then season them with nutmeg, pepper, beaten cinamon;
+salt, and some ginger, season them lightly, and lay them in a dish
+on a bottom or sheet of paste mingled with some currans, marrow,
+large mace, dates, slic't lemon, grapes, barberries, or gooseberries
+and butter, close up the dish, and being almost baked, liquor it
+with white wine, butter, and sugar, and ice it.
+
+
+  _Made Dish in Paste of two Rabits, with sweet liquor._
+
+Take the rabits, flay them, draw them and cut them into small pieces
+as big as a walnut, then wash and dry them with a clean cloth, and
+season them with pepper, nutmeg, and salt; lay them on a bottom of
+paste, also lay on them dates, preserved lettice stalks, marrow,
+large mace, grapes, and slic't orange or lemon, put butter to it,
+close it up and bake it, being baked, liquor it with sugar,
+white-wine and butter; or in place of wine, grape-verjuyce, and
+strained yolks of raw eggs.
+
+In winter bake them with currans, prunes, skirrets, raisins of the
+sun, _&c._
+
+
+  _A made Dish of Florentine, or a Partridge or Capon._
+
+Being roasted and minced very small with as much beef-marrow, put to
+it two ounces of orangado minced small with as much green citron
+minced also, season the meat with a little beaten cloves, mace,
+nutmeg, salt, and sugar, mix all together, and bake it in puff
+paste; when it is baked, open it, and put in half a grain of musk or
+ambergriese, dissolved with a little rose-water, and the juyce of
+oranges, stir all together amongst the meat, cover it again, and
+serve it to the table.
+
+
+  _To make a Florentine, or Dish, without Paste, or on Paste._
+
+Take a leg of mutton or veal, shave it into thin slices, and mingle
+it with some sweet herbs, as sweet marjoram, tyme, savory, parsley,
+and rosemary, being minced very small, a clove of garlick, some
+beaten nutmeg, pepper, a minced onion, some grated manchet, and
+three or four yolks of raw eggs, mix all together with a little
+salt, some thin slices of interlarded bacon, and some oster-liquor,
+lay the meat round the dish on a sheet of paste, or in the dish
+without paste, bake it, and being baked, stick bay leaves round the
+dish.
+
+
+  _To bake Potatoes, Artichocks in a Dish, Pye, or Patty-pan
+    either in Paste, or little Pasties._
+
+Take any of these roots, and boil them in fair water, but put them
+not in till the water boils, being tender boil'd, blanch them, and
+season them with nutmeg, pepper, cinamon, and salt, season them
+lightly, then lay on a sheet of paste in a dish, and lay on some
+bits of butter, then lay on the potatoes round the dish, also some
+eringo roots, and dates in halves, beef marrow, large mace, slic't
+lemon, and some butter, close it up with another sheet of paste,
+bake it, and being baked, liquor it with grape-verjuyce, butter and
+sugar, and ice it with rose-water and sugar.
+
+
+  _To make a made Dish of Spinage in Paste baked._
+
+Take some young spinage, and put it in boiling hot fair water,
+having boil'd two or three walms, drain it from the water, chop it
+very small, and put it in a dish with some beaten cinamon, salt,
+sugar, a few slic't dates, a grain of musk dissolved in rose-water,
+some yolks of hard eggs chopped small, some currans and butter; stew
+these foresaid materials on a chaffing dish of coals, then have a
+dish of short paste on it, and put this composition upon it, either
+with a cut, a close cover, or none; bake it, and being baked, ice it
+with some fine sugar, water, and butter.
+
+
+  _Other made Dish of Spinage in Paste baked._
+
+Boil spinage as beforesaid, being tender boil'd, drain it in a
+cullender, chop it small, and strain it with half a pound of
+almond-paste, three or four yolks of eggs, half a grain of musk,
+three or four spoonfuls of cream, a quartern of fine sugar, and a
+little salt; then bake it on a sheet of paste on a dish without a
+cover, in a very soft oven, being fine and green baked, stick it
+with preserved barberries, or strow on red and white biskets, or red
+and white muskedines, and scrape on fine sugar.
+
+
+  _A made Dish of Spinage otherways._
+
+Take a pound of fat and well relished cheese, and a pound of cheese
+curds, stamp them in a mortar with some sugar, then put in a pint of
+juyce of spinage, a pint of cream, ten eggs, cinamon, pepper,
+nutmeg, and cloves, make your dish without a cover, according to
+this form, being baked ice it.
+
+
+  _To make a made Dish of Barberries._
+
+Take a good quantity of them and boil them with claret-wine,
+rose-water and sugar, being boil'd very thick, strain them, and put
+them on a bottom of puff paste in a dish, or short fine paste made
+of sugar, fine flour, cold butter, and cold water, and a cut cover
+of the same paste, bake it and ice it, and cast bisket on it, but
+before you lay on the iced cover, stick it with raw barberries in
+the pulp or stuff.
+
+
+  _To make a Peasecod Dish, in a Puff Paste._
+
+Take a pound of almonds, and a quarter of a pound of sugar, beat the
+almonds finely to a paste with some rose-water, then beat the sugar
+amongst them, mingle some sweet butter with it, and make this stuff
+up in puff paste like peasecods, bake them upon papers, and being
+baked, ice it with rose-water, butter, and fine sugar.
+
+In this fashion you may make peasecod stuff of preserved quinces,
+pippins, pears, or preserved plums in puff paste.
+
+
+  _Make Dishes of Frogs in the Italian Fashion._
+
+Take the thighs and fry them in clarified butter, then have slices
+of salt Eels watered, flay'd, bon'd, boil'd, and cold, slice them in
+thin slices, and season both with pepper, nutmeg, and ginger, lay
+butter on your paste, and lay a rank of frog, and a rank of Eel,
+some currans, gooseberries or grapes, raisins, pine-apple seeds,
+juyce of orange, sugar, and butter; thus do three times, close up
+your dish, and being baked ice it.
+
+Make your paste of almond milk, flour, butter, yolks of eggs, and
+sugar.
+
+In the foresaid dish you may add fryed onions, yolks of hard eggs,
+cheese-curds, almond-paste, or grated cheese.
+
+
+  _To make a made Dish of Marrow._
+
+Take the marrow of two or three marrow-bones, cut it into pieces
+like great square dice, and put to it a penny manchet grated fine,
+some slic't dates, half a quartern of currans, a little cream,
+rosted wardens, pippins or quinces slic't, and two or three yolks of
+raw eggs, season them with cinamon, ginger, and sugar, and mingle
+all together.
+
+
+  _A made Dish of Rice in Puff Paste._
+
+Boil your rice in fair water very tender, scum it, and being boil'd
+put it in a dish, then put to it butter, sugar, nutmeg, salt,
+rose-water, and the yolks of six or eight eggs, put it in a dish, of
+puff paste, close it up and bake it, being baked, ice it, and caste
+on red and white biskets, and scraping sugar.
+
+Sometimes for change you may add boil'd currans and beaten cinamon,
+and leave out nutmeg.
+
+
+  _Otherways of Almond-Paste, and boiled Rice._
+
+Mix all together with some cream, rose-water, sugar, cinamon, yolks
+of eggs, salt, some boil'd currans, and butter; close it up and bake
+it in puff-paste, ice it, and cast on red and white biskets and
+scrape on sugar.
+
+
+  _Otherways a Made Dish of Rice and Paste._
+
+Wash the rice clean, and boil it in cream till it be somewhat thick,
+then put it out into a dish, and put to it some sugar, butter, six
+or eight yolks of eggs, beaten cinamon, slic't dates, currans,
+rose-water, and salt, mix all together, and bake it in puff paste or
+short paste, being baked ice it, and cast biskets on it.
+
+
+  _To make a made Dish of Rice, Flour, and Cream._
+
+Take half a pound of rice, dust and pick it clean, then wash it, dry
+it, lay it abroad in a dish as thin as you can or dry it in a
+temperate oven, being well dried, rub it, and beat it in a mortar
+till it be as fine as flour; then take a pint of good thick cream,
+the whites of three new laid eggs, well beaten together, and a
+little rose-water, set it on a soft fire, and boil it till it be
+very thick, then put it in a platter and let it stand till it be
+cold, then slice it out like leach, cast some bisket upon it, and so
+serve it.
+
+
+  _To make a made Dish of Rice, Prunes, and Raisins._
+
+Take a pound of prunes, and as many raisins of the sun, pick and
+wash them, then boil them with water and wine, of each a like
+quantity; when you first set them on the fire, put rice flour to
+them, being tender boil'd strain them with half a pound of sugar,
+and some rose-water, then stir the stuff till it be thick like
+leach, put it in a little earthen pan, being cold slice it, dish it,
+and cast red and white bisket on it.
+
+
+  _To make a made Dish of Blanchmanger._
+
+Take a pint of cream, the whites of six new laid eggs, and some
+sugar; set them over a soft fire in a skillet and stir it
+continually till it be good and thick, then strain it, and being
+cold, dish it on a puff-paste bottom with a cut cover, and cast
+biskets on it.
+
+
+  _A made Dish of Custard stuff, called an Artichock Dish._
+
+Boil custard stuff in a clean scowred skillet, stir it continually,
+till it be something thick, then put it in a clean strainer, and let
+it drain in a dish, strain it with a little musk or ambergriese,
+then bake a star of puff paste on a paper, being baked take it off
+the paper, and put it in a dish for your stuff, then have lozenges
+also ready baked of puff paste, stick it round with them, and scrape
+on fine sugar.
+
+
+  _A made Dish of Butter and eggs._
+
+Take the yolks of twenty four eggs, and strain them with cinamon,
+sugar, and salt; then put melted butter to them, some fine minced
+pippins, and minced citron, put it on your dish of paste, and put
+slices of citron round about it, bar it with puff paste, and the
+bottom also, or short paste in the bottom.
+
+
+  _To make a made dish of Curds._
+
+Take some tender curds, wring the wehy from them very well, then put
+to them two raw eggs, currans, sweet butter, rose-water, cinamon,
+sugar, and mingle all together, then make a fine paste with flour,
+yolks of egs, rose-water, & other water, sugar, saffron, and butter,
+wrought up cold, bake it either in this paste or in puff-paste,
+being baked ice it with rose-water, sugar, and butter.
+
+
+_To make a Paste of Violets, Cowslips, Burrage, Bugloss, Rosemary
+Flowers,_ &c.
+
+Take any of these flowers, pick the best of them, and stamp them in
+a stone mortar, then take double refined sugar, and boil it to a
+candy height with as much rosewater as will melt it, stir it
+continually in the boiling, and being boiled thick, cast it into
+lumps upon a pye plate, when it is cold, box them, and keep them all
+the year in a stove.
+
+
+  _To make the Portugal Tarts for banquetting._
+
+Take a pound of marchpane paste being finely beaten, and put into it
+a grain of musk, six spoonfuls of rose-water, and the weight of a
+groat of Orris Powder, boil all on a chaffing dish of coals till it
+be something stiff; then take the whites of two eggs, beaten to
+froth, put them into it, and boil it again a little, let it stand
+till it be cold, mould it, and roul it out thin; then take a pound
+more of almond-paste unboil'd, and put to it four ounces of
+caraway-seed, a grain of musk, and three drops of oyl of lemons,
+roul the paste into small rouls as big as walnuts, and lay these
+balls into the first made paste, flat them down like puffs with your
+thumbs a little like figs and bake them upon marchpane wafers.
+
+
+  _To make Marchpane._
+
+Take two pounds of almonds blanch't and beaten in a stone mortar,
+till they begin to come to a fine paste, then take a pound of sifted
+sugar, put it in the mortar with the almonds, and make it into a
+perfect paste, putting to it now and then in the beating of it a
+spoonful of rose-water, to keep it from oyling; when you have beat
+it to a puff paste, drive it out as big as a charger, and set an
+edge about it as you do upon a quodling tart, and a bottom of wafers
+under it, thus bake it in an oven or baking pan; when you see it is
+white, hard, and dry, take it out, and ice it with rose-water and
+sugar being made as thick as butter for fritters, to spread it on
+with a wing feather, and put it into the oven again; when you see it
+rise high, then take it out and garnish it with some pretty conceits
+made of the same stuff, slick long comfets upright on it, and so
+serve it.
+
+
+  _To make Collops like Bacon of Marchpane._
+
+Take some of your Marchpane paste and work it with red sanders till
+it be red, then roul a broad sheet of white marchpane paste, and a
+sheet of red paste, three of white, and four of red, lay them one
+upon another, dry it, cut it overthwart, and it will look like
+collops of bacon.
+
+
+  _To make Almond Bread._
+
+Take almonds, and lay them in water all night, blanch them and slice
+them, take to every pound of almonds a pound of fine sugar finely
+beat, & mingle them together, then beat the whites of 3 eggs to a
+high froth, & mix it well with the almonds & sugar; then have some
+plates and strew some flour on them, lay wafers on them and almonds
+with edges upwards, lay them as round as you can, and scrape a
+little sugar on them when they are ready to set in the oven, which
+must not be so hot as to colour white paper; being a little baked
+take them out, set them on a plate, then put them in again, and keep
+them in a stove.
+
+
+  _To make Almond Bisket._
+
+Take the whites of four new laid eggs and two yolks, beat them
+together very well for an hour, then have in readiness a quarter of
+a pound of the best almonds blanched in cold water, beat them very
+small with rosewater to keep them from oiling, then have a pound of
+the best loaf sugar finely beaten, beat it in the eggs a while, then
+put in the almonds, and five or six spoonfuls of fine flour, so bake
+them on paper, plates, or wafers; then have a little fine sugar in a
+piece of tiffany, dust them over as they go into the oven, and bake
+them as you do bisket.
+
+
+  _To make Almond-Cakes._
+
+Take a pound of almonds, blanch them and beat them very small in a
+little rose-water where some musk hath been steeped, put a pound of
+sugar to them fine beaten, and four yolks of eggs, but first beat
+the sugar and the eggs well together, then put them to the almonds
+and rose-water, and lay the cakes on wafers by half spoonfuls, set
+them into an oven after manchet is baked.
+
+
+  _To make Almond-Cakes otherways._
+
+Take a pound of the best Jordan almonds, blanch them in cold water
+as you do marchpane, being blanched wipe them dry in a clean cloth,
+& cut away all the rotten from them, then pound them in a
+stone-motar, & sometimes in the beating put in a spoonful of
+rose-water wherein you must steep some musk; when they are beaten
+small mix the almonds with a pound of refined sugar beaten and
+searsed; then put the stuff on a chafing-dish of coals in a made
+dish, keep it stirring, and beat the whites of seven eggs all to
+froth, put it into the stuff and mix it very well together, drop it
+on a white paper, put it on plates, and bake them in an oven; but
+they must not be coloured.
+
+
+  _To make white Ambergriese Cakes._
+
+Take the purest refined sugar that can be got, beat it and searse
+it; then have six new laid eggs, and beat them into a froth, take
+the froth as it riseth, and drop it into the sugar by little and
+little, grinding it still round in a marble mortar and pestle, till
+it be throughly moistened, and wrought thin enough to drop on
+plates; then put in some ambergriese, a little civet, and some
+anniseeds well picked, then take your pie plates, wipe them, butter
+them, and drop the stuff on them with a spoon in form of round
+cakes, put them into a very mild oven and when you see them be hard
+and rise a little, take them out and keep them for use.
+
+
+  _To make Sugar-Cakes or Jambals._
+
+Take two pound of flour, dry it, and season it very fine, then take
+a pound of loaf sugar, beat it very fine, and searse it, mingle your
+flour and sugar very well; then take a pound and a half of sweet
+butter, wash out the salt and break it into bits into the flour and
+sugar, then take the yolks of four new laid eggs, four or five
+spoonfuls of sack, and four spoonfuls of cream, beat all these
+together, put them into the flour, and work it up into paste, make
+them into what fashion you please, lay them upon papers or plates,
+and put them into the oven; be careful of them, for a very little
+thing bakes them.
+
+
+  _To make Jemelloes._
+
+Take a pound of fine sugar, being finely beat, and the yolks of four
+new laid eggs, and a grain of musk, a thimble full of caraway seed
+searsed, a little gum dragon steeped in rose-water, and six
+spoonfuls of fine flour beat all these in a thin paste a little
+stiffer then butter, then run it through a butter-squirt of two or
+three ells long bigger then a wheat straw, and let them dry upon
+sheets of paper a quarter of an hour, then tie them in knots or what
+pretty fashion you please, and when they be dry, boil them in
+rose-water and sugar; it is an excellent sort of banqueting.
+
+
+  _To make Jambals._
+
+Take a pint of fine wheat flour, the yolks of three or four new laid
+eggs, three or four spoonfuls of sweet cream, a few anniseeds, and
+some cold butter, make it into paste, and roul it into long rouls,
+as big as a little arrow, make them into divers knots, then boil
+them in fair water like simnels; bake them, and being baked, box
+them and keep them in a stove. Thus you may use them, and keep them
+all the year.
+
+
+  _To make Sugar Plate._
+
+Take double refined sugar, sift it very small through a fine searse,
+then take the white of an egg, gum dragon, and rose-water, wet it,
+and beat it in a mortar till you are able to mould it, but wet it
+not to much at the first. If you will colour it, and the colour be
+of a watry substance, put it in with the rose-water, if a powder,
+mix it with your sugar before you wet it; when you have beat it in
+the mortar, and that it is all wet, and your colour well mixt in
+every place, then mould it and make it into what form you please.
+
+
+  _To make Muskedines called Rising Comfits or Vissing Comfits._
+
+Take half a pound of refined sugar, being beaten and searsed, put
+into it two grains of musk, a grain of civet, two grains of
+ambergriese, and a thimble full of white orris powder, beat all
+these with gum-dragon steeped in rose-water; then roul it as thin as
+you can, and cut it into little lozenges with your iging-iron, and
+stow them in some warm oven or stove, then box them and keep them
+all the year.
+
+
+  _To make Craknels._
+
+Take half a pound of fine flour dryed and searsed, and as much fine
+sugar searsed, mingled with a spoonfull of coriander-seed bruised,
+and two ounces of butter rubbed amongst the flour and sugar, wet it
+with the yolks of two eggs, half a spoonful of white rose-water, and
+two spoonfuls of cream, or as much as will wet it, work the paste
+till it be soft and limber to roul and work, then roul it very thin,
+and cut them round by little plats, lay them upon buttered papers,
+and when they go into the oven, prick them, and wash the tops with
+the yolk of an egg, beaten and made thin with rose-water or fair
+water; they will give with keeping, therfore before they are eaten
+they must be dried in a warm oven to make them crisp.
+
+
+  _To make Mackeroons._
+
+Take a pound of the finest sugar, and a pound of the best
+Jordan-almonds, steep them in cold water, blanch them and pick out
+the spots: then beat them to a perfect paste in a stone mortar, in
+the beating of them put rose-water to them to keep them from oyling,
+being finely beat, put them in a dish with the sugar, and set them
+over a chafing-dish of coals, stir it till it will come clean from
+the bottom of the dish, then put in two grains of musk, and three of
+ambergriese.
+
+
+  _To make the Italian Chips._
+
+Take some paste of flowers, beat them to fine powder, and searse or
+sift them; then take some gum-dragon steeped in rose-water, beat it
+to a perfect paste in a marble mortar, then roul it thin, and lay
+one colour upon another in a long roul, roul them very thin, then
+cut them overthwart, and they will look of divers pretty colours
+like marble.
+
+
+  _To make Bisket Bread._
+
+Take a pound of sugar searsed very fine, a pound of flour well
+dryed, twelve eggs and but six whites, a handful of caraway-seed,
+and a little salt; beat all these together the space of an hour,
+then your oven being hot, put them into plates or tin things, butter
+them and wipe them, a spoonful into a plate is enough, so set them
+into the oven, and make it as hot as to bake them for manchet.
+
+
+  _To make Bisquite du Roy._
+
+Take a pound of fine searsed sugar, a pound of fine flour, and six
+eggs, beat them very well, then put them all into a stone mortar,
+and pound them for the space of an hour and a half, let it not stand
+still, for then it will be heavy, and when you have beaten it so
+long a time, put in halfe an ounce of anniseed; then butter over
+some pie plates, and drop the stuff on the plate as fast as two or
+three can with spoons, shape them round as near as you can, and set
+them into an oven as hot as for manchet, but the less they are
+coloured the better.
+
+
+  _Bisquite du Roy otherways._
+
+Take to a pound of flour a pound of sugar, and twelve new laid eggs,
+beat them in a deep dish, then put to them two grains of musk
+dissolved, rose-water, anniseed, and coriander-seed, beat them the
+space of an hour with a wooden spatter; then the oven being ready,
+have white tin molds butter'd, and fill them with this Bisquite,
+strow double refined sugar in them, and bake them when they rise out
+of the moulds, draw them and put them on a great pasty-plate or
+pye-plate, and dry them in a stove, and put them in a square lattin
+box, and lay white papers betwixt every range or rank, have a
+padlock to it, and set it over a warm oven, so keep them, and thus
+for any kind of bisket, mackeroons, marchpane, sugar plates, or
+pasties, set them in a temperate place where they may not give with
+every change of weather, and thus you may keep them very long.
+
+
+  _To make Shell Bread._
+
+Take a quarter of a pound of rice flour, a quarter of a pound of
+fine flour, the yolks of four new laid eggs, and a little
+rose-water, and a grain of musk; make these into a perfect paste,
+then roul it very thin and bake it in great muscle-shells, but first
+roast the shells in butter melted where they be baked, boil them in
+melted sugar as you boil a simmel, then lay them on the bottom of a
+wooden sieve, and they will eat as crisp as a wafer.
+
+
+  _ To make Bean Bread._
+
+Take two pound of blanched almonds and slice them, take to them two
+pound of double refined sugar finely beaten and searsed, five whites
+of eggs beaten to froth, a little musk steeped to rose-water and
+some anniseeds, mingle them all together in a dish, and bake them on
+pewter-plates buttered, then afterwards dry them and them.
+
+
+  _To make Ginger-Bread._
+
+Take a pound of Jordan Almonds, and a penny manchet grated and
+sifted and mingled among the almond paste very fine beaten, an ounce
+of slic't ginger, two thimble fuls of liquoras and anniseed in
+powder finely searsed, beat all in a mortar together, with two or
+three spoonfuls of rose-water, beat them to a perfect paste with
+half a pound of sugar, mould it, and roul it thin, then print it and
+dry it in a stove, and guild it if you please.
+
+Thus you may make gingerbread of sugar plate, putting sugar to it as
+abovesaid.
+
+
+  _To make Ipocras._
+
+Take to a gallon of wine, three ounces of cinamon, two ounces of
+slic't ginger, a quarter of an ounce of cloves, an ounce of mace,
+twenty corns of pepper, an ounce of nutmegs, three pound of sugar,
+and two quarts of cream.
+
+
+  _Otherways._
+
+Take to a pottle of wine, an ounce of cinamon, an ounce of ginger,
+an ounce of nutmegs, a quarter of an ounce of cloves, seven corns of
+pepper, a handful of rosemary-flowers, and two pound of sugar.
+
+
+  _To make excellent Mead much commended._
+
+Take to every quart of honey a gallon of fair spring water, boil it
+well with nutmeg and ginger bruised a little, in the boiling scum it
+well, and being boil'd set it a cooling in severall vessels that it
+may stand thin, then the next day put it in the vessel, and let it
+stand a week or two, then draw it in bottles.
+
+If it be to drink in a short time you may work it as beer, but it
+will not keep long.
+
+Or take to every gallon of water, a quart of honey, a quarter of an
+ounce of mace, as much ginger and cinnamon, and half as much cloves,
+bruise them, and use them as abovesaid.
+
+
+  _Otherways._
+
+Take five quarts and a pint of water, warm it, and put to it a quart
+of honey, and to every gallon of liquor one lemon, and a quarter of
+an ounce of nutmegs; it must boil till the scum rise black, and if
+you will have it quickly ready to drink, squeeze into it a lemon
+when you tun it, and tun it cold.
+
+
+  _To make Metheglin._
+
+Take all sorts of herbs that are good and wholesome as balm, mint,
+rosemary, fennil, angelica, wild time, hysop, burnet, agrimony, and
+such other field herbs, half a handful of each, boil and strain
+them, and let the liquor stand till the next day, being setled take
+two gallons and a half of honey, let it boil an hour, and in the
+boiling scum it very clean, set it a cooling as you do beer, and
+when it is cold, take very good barm and put it into the bottom of
+the tub, by a little & a little as to beer, keeping back the thick
+setling that lieth in the bottom of the vessel that it is cooled in;
+when it is all put together cover it with a cloth and let it work
+very near three days, then when you mean to put it up, skim off all
+the barm clean, and put it up into a vessel, but you must not stop
+the vessel very close in three or four days, but let it have some
+vent to work; when it is close stopped you must look often to it,
+and have a peg on the top to give it vent, when you heare it make a
+noise as it will do, or else it will break the vessel.
+
+Sometimes make a bag and put in good store of slic't ginger, some
+cloves and cinamon, boil'd or not.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XII.
+
+  _To make all manner of Creams, Sack-Possets, Sillabubs,
+    Blamangers, White-Pots, Fools, Wassels,_ &c.
+
+
+  _To make Apple Cream._
+
+Take twelve pippins, pare and slice, or quarter them, put them into
+a skillet with some claret wine, and a race of ginger sliced thin,
+a little lemon-peel cut small, and some sugar; let all these stew
+together till they be soft, then take them off the fire and put them
+in a dish, and when they be cold take a quart of cream boil'd with a
+little nutmeg, and put in of the apple stuff to make it of what
+thickness you please, and so serve it up.
+
+
+  _To make Codling Cream._
+
+Take twenty fair codlings being peeld and codled tender and green,
+put them in a clean silver-dish, filled half full of rose-water, and
+half a pound of sugar, boil all this liquor together till half be
+consumed, and keep it stirring till it be ready, then fill up the
+dish with good thick and sweet cream, stir it till it be well
+mingled, and when it hath boil'd round about the dish, take it off,
+sweeten it with fine sugar, and serve it cold.
+
+
+  _Otherways._
+
+Codle forty fair codlings green and tender, then peel and core them,
+and beat them in a mortar, strain them with a quart of cream, and
+mix them well together in a dish with fine sugar, sack, musk, and
+rose-water. Thus you may do with any fruit you please.
+
+
+  _To boil Cream with Codlings._
+
+Boil a quart of cream with mace, sugar, two yolks of eggs, two
+spoonfulls of rose water, and a grain of ambergriese, put it into
+the cream, and set them over the fire till they be ready to boil,
+then set them to cool, stirring it till it be cold; then take a
+quart of green codling stuff strained, put it into a silver dish,
+and mingle it with cream.
+
+
+  _To make Quince-Cream._
+
+Take and boil them in fair water, but first let the water boil, then
+put them in and being tender boil'd take them up and peel them,
+strain them and mingle it with fine sugar, then take some very good
+and sweet cream, mix all together and make it of a fit thickness, or
+boil the cream with a stick of cinamon, and let it stand till it be
+cold before you put it to the quinces. Thus you may do wardens or
+pears.
+
+
+  _To make Plum Cream._
+
+Take any kind of Plums, Apricocks, or the like, and put them in a
+dish with some sugar, white-wine, sack, claret, or rose-water, close
+them up with a piece of paste between two dishes; being baked and
+cold, put to them cream boil'd with eggs, or without, or raw, and
+scrape on sugar, _&c._
+
+
+  _To make Gooseberry Cream._
+
+Codle them green, and boil them up with sugar, being preserved put
+them into the cream strain'd as whole, scrape sugar on them, and so
+serve them cold in boil'd or raw cream. Thus you may do
+strawberries, raspas, or red currans, put in raw cream whole, or
+serve them with wine and sugar in a dish without cream.
+
+
+  _To make Snow Cream._
+
+Take a quart of cream, six whites of eggs, a quartern of rose-water,
+a quarter of a pound of double refined sugar, beat them together in
+a deep bason or a boul dish, then have a fine silver dish with a
+penny manchet, the bottom and upper crust being taken away, & made
+fast with paste to the bottom of the dish, and a streight sprig of
+rosemary set in the middle of it; then beat the cream and eggs
+together, and as it froatheth take it off with a spoon and lay it on
+the bread and rosemary till you have fill'd the dish. You may beat
+amongst it some musk and ambergriese dissolv'd, and gild it if you
+please.
+
+
+  _To make Snow Cream otherways._
+
+Boil a quart of cream with a stick of cinamon, and thicken it with
+rice flour, the yolks of two or three eggs, a little rose-water,
+sugar, and salt, give it a walm, and put it in a dish, lay clouted
+cream on it, and fill it up with whip cream or cream that cometh out
+of the top of a churn when the butter is come, disht out of a squirt
+or some other fine way, scrape on sugar, sprinkle it with rosewater,
+and stick some pine-apple-seeds on it.
+
+
+  _Otherways._
+
+Take three pints of cream, and the whites of seven eggs, strain them
+together, with a little rosewater and as much sugar as will sweeten
+it; then take a stick of a foot long, and split it in four quarters,
+beat the cream with it, or else with a whisk, and when the snow
+riseth, put it in a cullender with a spoon, that the thin may run
+from it, when you have snow enough, boil the rest with cinamon,
+ginger, and cloves, seeth it till it be thick, then strain it and
+when it is cold, put it in a clean dish, and lay your snow upon it.
+
+
+  _To make Snow Cream otherways with Almonds._
+
+Take a quart of good sweet cream, and a quarter of a pound of almond
+paste fine beaten with rose-water, and strained with half a pint of
+white-wine, put some orange-peel to it, a slic't nutmeg, and three
+sprigs of rosemary, let it stand two or three hours in steep; then
+put some double refined sugar to it, and strain it into a bason,
+beat it till it froth and bubble, and as the froth riseth, take it
+off with a spoon, and lay it in the dish you serve it up in.
+
+
+  _To make a Jelly of Almonds as white as Snow._
+
+Take a pound of almonds, steep them in cold water six hours, and
+blanch them into cold water, then make a decoction of half a pound
+of ising-glass, with two quarts of white wine and the juyce of two
+lemons, boil it till half be wasted, then let it cool and strain it,
+mingle it with the almonds, and strain them with a pound of double
+refined sugar, & the juyce of two lemons, turn it into colours, red,
+white, or yellow, and put it into egg shells, or orange peels, and
+serve them on a pye plate upon a dish.
+
+
+  _To Make Almond Cream._
+
+Take half a pound of almond paste beaten with ros-water, and strain
+it with a quart of cream, put it in a skillet with a stick of
+cinamon and boil it, stir it continually, and when it is boiled
+thick, put sugar to it, and serve it up cold.
+
+
+  _To make Almond Cream otherways._
+
+Take thick almond milk made with fair spring-water, and boil it a
+little then take it from the fire, and put to a little salt and
+vinegar, cast it into a clean strainer and hang it upon a pin over a
+dish, then being finely drained, take it down and put it in a dish,
+put to it some fine beaten sugar, and a little sack, muskedine, or
+white wine, dish it on a silver dish, and strow on red Biskets.
+
+
+  _Otherways._
+
+Take a quart of cream, boil it over night, then in the morning have
+half a pound of almonds blanched and fine beaten, strain them with
+the cream, and put to it a quarter of a pound of double refined
+sugar, a little rose-water, a little fine ginger and cinamon finely
+searsed, and mixed all together, dish it in a clean silver dish with
+fine carved sippets round about it.
+
+
+  _To make Almond Cheese._
+
+Take almonds being beaten as fine as marchpane paste, then have a
+sack-posset with cream and sack, mingle the curd of the posset with
+almond paste, and set it on a chafing-dish of coals, put some double
+refined sugar to it and some rose-water; then fashion it on a
+pye-plate like a fresh cheese, put it in a dish, put a little cream
+to it, scrape sugar, on it, and being cold serve it up.
+
+
+  _To make an excellent Cream._
+
+Take a quart of cream, and set it a boiling, with a large mace or
+two, whilst it is boiling cut some thin sippets, and lay them in a
+very fine clean dish, then have seven or eight yolks of eggs
+strained with rose-water, put some sugar to them, then take the
+cream from the fire, put in the eggs, and stir all together, then
+pour it on the slices of fine manchet, and being cold scrape on
+sugar, and so serve it.
+
+
+  _To make Cream otherways._
+
+Take a quart of cream, and boil it with four or five large maces,
+and a stick of whole cinamon; when it hath boiled a little while,
+have seven or eight yolks of eggs dissolved with a little cream,
+take the cream from the fire and put in the eggs, stir them well
+into the boiled cream, and put it in a clean dish, take out the
+spices, and when it is cold stick it with those maces and cinamon.
+Thus you may do with the whites of the eggs with cream.
+
+
+  _To make cast Cream._
+
+Take a quart of cream, a pint of new milk, and the whites of six
+eggs, strain them together and boil it, in the boiling stir it
+continnally till it be thick, then put to it some verjuyce, and put
+it into a strainer, hang it on a nail or pin to drain the whey from
+it, then strain it, put some sugar to it and rose-water; drain it in
+a fair dish, and strow on some preserved pine-kernels, or candied
+pistaches. In this fashion you may do it of the yolks of eggs.
+
+
+  _To make Clouted Cream._
+
+Take three galons of new milk, and set it on the fire in a clean
+scowred brass pan or kettle till it boils, then make a hole in the
+middle of the milk, & take three pints of good cream and put into
+the hole as it boileth, boil it together half an hour, then divide
+it into four milk pans, and let it cool two days, if the weather be
+not too hot, then take it up with a slice or scummer, put it in a
+dish, and sprinkle it with rose-water, lay one clod upon another,
+and scrape on sugar.
+
+
+  _To make clouted Cream otherways extraordinary._
+
+Take four gallons of new milk from the cow, set it over the fire in
+clean scowred pan or kettle to scald ready to boil, strain it
+through a clean strainer and put it into several pans to cool, then
+take the cream some six hours after, and put it in the dish you mean
+to serve it in, season it with rose-water, sugar, and musk, put some
+raw cream to it, and some snow cream on that.
+
+
+  _To make clouted Cream otherways._
+
+Take a gallon of new milk from the cow, two quarts of cream and
+twelve spoonfuls of rose-water, put these together in a large
+milk-pan, and set it upon a fire of charcoal well kindled, (you must
+be sure the fire be not too hot) and let it stand a day and a night,
+then take it off and dish it with a slice or scummer, let no milk be
+in it, and being disht and cut in fine little pieces, scrape sugar
+on it.
+
+
+  _To make a very good Cream._
+
+When you churn butter, take out half a pint of cream just as it
+begins to turn to butter, (that is, when it is a little frothy) then
+boil a quart of good thick and new cream, season it with sugar and a
+little rose-water, when it is quite cold, mingle it very well with
+that you take out of the churn, and so dish it.
+
+
+  _To make a Sack Cream._
+
+Take a quart of cream, and set it on the fire, when it is boiled,
+drop in six or eight drops of sack, and stir it well to keep it from
+curdling, then season it with sugar and strong water.
+
+
+  _To make Cabbidge Cream._
+
+Set six quarts of new milk on the fire, and when it boils empty it
+into ten or twelve earthen pans or bowls as fast as you can without
+frothing, set them where they may come, and when they are a little
+cold, gather the cream that is on the top with your hand, rumpling
+it together, and lay it on a plate, when you have laid three or four
+layers on one another, wet a feather in rose-water and musk and
+stroke over it, then searse a little grated nutmeg, and fine sugar,
+(and if you please, beat some musk and ambergriese in it) and lay
+three or four lays more on as before; thus do till you have off all
+the cream in the bowls, then put all the milk to boil again, and
+when it boils set it as you did before in bowls, and so use it in
+like manner; it will yield four or five times seething, which you
+must use as before, that it may lye round and high like a cabbige;
+or let one of the first bowls stand because the cream may be thick
+and most crumpled, take that up last to lay on uppermost, and when
+you serve it up searse or scrape sugar on it; this must be made over
+night for dinner, or in the morning for supper.
+
+
+  _To make Stone Cream._
+
+Take a quart of cream, two or three blades of large mace, two or
+three little sticks of cinamon, and six spoonfulls of rosewater,
+season it sweet with sugar, and boil it till it taste well of the
+spice, then dish it, and stir it till it be as cold as milk from the
+cow, then put in a little runnet and stir it together, let it stand
+and cool, and serve it to the table.
+
+
+  _To make Whipt Cream._
+
+Take a whisk or a rod and beat it up thick in a bowl or large bason,
+till it be as thick as the cream that comes off the top of a churn,
+then lay fine linning clouts on saucers being wet, lay on the cream,
+and let it rest two or three hours, then turn them into a fine
+silver dish, put raw cream to them, and scrape on sugar.
+
+
+  _To make Rice Cream._
+
+Take a quart of cream, two handfuls of rice flour, and a quarter of
+a pound of sugar, mingle the flour and sugar very well together, and
+put it in the cream; then beat the yolk of an egg with a little
+rose-water, put it to the cream and stir them all together, set it
+over a quick fire, keeping it continually stirring till it be as
+thick as pap.
+
+
+  _To make another rare Cream._
+
+Take a pound of almond paste fine beaten with rose-water, mingle it
+with a quart of cream, six eggs, a little sack, half a pound of
+sugar, and some beaten nutmeg; strain them and put them in a clean
+scowred skillet, and set it on a soft fire, stir it continually, and
+being well incorporated, dish it, and serve it with juyce of orange,
+sugar, and stick it full of canded pistaches.
+
+
+  _To make a white Leach of Cream._
+
+Take a quart of cream, twelve spoonfuls of rose-water, two grains of
+musk, two drops of oyl of mace, or two large maces, boil them with
+half a pound of sugar, and half a pound of the whitest ising-glass;
+being first steeped and washed clean, then run it through your
+jelly-bag, into a dish; when it is cold slice it into chequer-work,
+and serve it on a plate. This is the best way to make leach.
+
+
+  _To make other Leach with Almonds._
+
+Take two ounces of ising-glass, lay it two hours in fair water; then
+boil it in clear spring water, and being well digested set it to
+cool; then have a pound of almonds beaten very fine with rose-water,
+strain them with a pint of new milk, and put in some mace and slic't
+ginger, boil them till it taste well of the spices, then put into it
+the digested ising-glass, some sugar, and a little rose-water, give
+it a warm over the fire, and run it through a strainer into dishes,
+and slice it into dishes.
+
+
+  _To make a Cream Tart in the Italian fashion to eat cold._
+
+Take twenty yolks of eggs, and two quarts of cream, strain it with a
+little salt, saffron, rose-water, juyce of orange, a little
+white-wine, and a pound of fine sugar, then bake it in a deep dish
+with some fine cinamon, and some canded pistaches stuck on it, and
+when it is baked, white muskedines.
+
+Thus you may do with the whites of the eggs, and put in no spices.
+
+
+  _To make Piramedis Cream._
+
+Take a quart of water, and six ounces of harts-horn, put it into a
+bottle with gum-dragon, and gum-araback, of each as much as a
+walnut; put them all into the bottle, which must be so big as will
+hold a pint more, for if it be full it will break, stop it very
+close with a cork, and tye a cloth over it, put the bottle in the
+beef-pot, or boil it in a pot with water, let it boil three hours,
+then take as much cream as there is jelly, and half a pound of
+almonds well beaten with rose-water, mingle the cream and the
+almonds together, strain it, then put the jelly when it is cold into
+a silver bason, and the cream to it, sweeten it as you please, and
+put in two or three grains of musk and ambergriese, set it over the
+fire, and stir it continually till be seathing hot, but let it not
+boil; then put it in an old fashioned drinking glass, and let it
+stand till it be cold, when you will use it, put the glass in some
+warm water, and whelm it in a dish, then take pistaches boil'd in
+white-wine and sugar, stick it all over, and serve it in with cream.
+
+
+  _French Barley Cream._
+
+Take a porringer full of French perle barley, boil it in eight or
+nine several waters very tender, then put it in a quart of cream,
+with some large mace, and whole cinamon, boil it about a quarter of
+an hour; then have two pound of almonds blanched and beaten fine
+with rose-water, put to them some sugar, and strain the almonds with
+some cold cream, then put all over the fire, and stir it till it be
+half cold, then put to it two spoonfuls of sack or white-wine, and a
+little salt, and serve it in a dish cold.
+
+
+  _To make Cheesecakes._
+
+Let your paste be very good, either puff-paste or cold butter-paste,
+with sugar mixed with it, then the whey being dried very well from
+the cheese-curds which must be made of new milk or butter, beat them
+in a mortar or tray, with a quarter of a pound of butter to every
+pottle of curds, a good quantity of rose-water, three grains of
+ambergriese or musk prepared, the crums of a small manchet rubbed
+through a cullender, the yolks of ten eggs, a grated nutmeg,
+a little salt, and good store of sugar, mix all these well together
+with a little cream, but do not make them too soft; instead of bread
+you may take almonds which are much better; bake them in a quick
+oven, and let them not stand too long in, least they should be to
+dry.
+
+
+  _To make Cheesecakes otherways._
+
+Make the crust of milk & butter boil'd together, put it into the
+flour & make it up pretty stiff, to a pottle of fine flour, take
+half a pound of butter; then take a fresh cheese made of morning
+milk, and a pint of cream, put it to the new milk, and set the
+cheese with some runnet, when it is come, put it in a cheese-cloth
+and press it from the whey, stamp in the curds a grated fine small
+manchet, some cloves and mace, a pound and a half of well washed and
+pick't currans, the yolks of eight eggs, some rose-water, salt, half
+a pound of refined white sugar, and a nutmeg or two; work all these
+materials well together with a quarter of a pound of good sweet
+butter, and some cream, but make it not too soft, and make your
+cheesecakes according to these formes.
+
+
+  _To make Cheesecakes otherways._
+
+Make the paste of a pottle of flour, half a pound of butter, as much
+ale barm as two egg shells will hold, and a little saffron made into
+fine powder, and put into the flour, melt the butter in milk, and
+make up the paste; then take the curds of a gallon of new milk
+cheese, and a pint of cream, drain the whey very well from it, pound
+it in a mortar, then mix it with half a pound of sugar, and a pound
+of well washed and picked currans, a grated nutmeg, some fine beaten
+cinamon, salt, rose-water, a little saffron made into fine powder,
+and some eight yolks of eggs, work it up very stiff with some butter
+and a little cream.
+
+
+  _Otherways._
+
+Take six quarts of new milk, run it pretty cold, and when it is
+tender come, drain from it the whey, and hang it up in a strainer,
+press the whey from it, and beat it in a mortar till it be like
+butter, then strain it through a strainer, and mingle it with a
+pound of butter with your hand; then beat a pound of almonds with
+rose-water till they be as fine as the curds; put to them the yolks
+of twenty eggs, a quart of cream, two grated nutmegs, and a pound
+and a half of sugar, when the coffins are ready to be set into the
+oven, then mingle them together, and let them bake half an hour; the
+paste must be made of milk and butter warmed together, dry the
+coffins as you do for a custard, make the paste very stiff, and make
+them into works.
+
+
+  _To make Cheesecakes without Milk._
+
+Take twelve eggs, take away six whites, and beat them very well,
+then take a quart of cream, and boil it with mace, take it off the
+fire, put in the eggs, and stir them well together, then set it on
+the fire again, and let it boil till it curds; then set it off, and
+put to it a good quantity of sugar, some grated nutmeg, and beaten
+mace; then dissolve musk & ambergriese in rose-water, three or four
+spoonfuls of grated bread, with half a pound of almonds beat small,
+a little cream, and some currans; then make the paste for them of
+flour, sugar, cream, and butter, bake them in a mild oven; a quarter
+of an hour will bake them.
+
+
+  _Cheesecakes otherways._
+
+For the paste take a pottle of flour, half a pound of butter and the
+white of an egg, work it well into the flour with the butter, then
+put a little cold water to it, and work it up stiff; then take a
+pottle of cream, half a pound of sugar, and a pound of currans
+boil'd before you put them in, a whole nutmeg grated, and a little
+pepper fine beaten, boil these gently, and stir it continually with
+twenty eggs well beaten amongst the cream, being boil'd and cold,
+fill the cheesecakes.
+
+
+  _To make Cheesecakes otherways._
+
+Take eighteen eggs, and beat them very well, beat some flour amongst
+them to make them pretty thick; then have a pottle of cream and boil
+it, being boiled put in your eggs, flour, and half a pound of
+butter, some cinamon, salt, boil'd currans, and sugar, set them over
+the fire, and boil it pretty thick, being cold fill them and bake
+them, make the crust as beforesaid.
+
+
+  _To make Cheesecakes in the Italian Fashion._
+
+Take four pound of good fat Holland cheese, and six pound of good
+fresh cheese curd of a morning milk cheese or better, beat them in a
+stone or Wooden mortar, then put sugar to them, & two pound of well
+washed currans, twelve eggs, whites & all, being first well beaten,
+a pound of sugar, some cream, half an ounce of cinamon, a quarter of
+an ounce of mace, and a little saffron, mix them well together, &
+fill your talmouse or cheesecakes pasty-ways in good cold
+butter-paste; sometimes use beaten almonds amongst it, and some
+pistaches whole; being baked, ice them with yolks of eggs,
+rose-water, and sugar, cast on red and white biskets, and serve them
+up hot.
+
+
+  _Cheesecakes in the Italian fashion otherways._
+
+Take a pound of pistaches stamped with two pound of morning-milk
+cheese-curd fresh made, three ounces of elder flowers, ten eggs,
+a pound of sugar, a pound of butter, and a pottle of flour, strain
+these in a course strainer, and put them in short or puff past.
+
+
+  _To make Cheesecakes otherways._
+
+Take a good morning milk cheese, or better, of some eight pound
+weight, stamp it in a mortar, and beat a pound of butter amongst it,
+and a pound of sugar, then mix with it beaten mace, two pound of
+currans well picked and washed, a penny manchet grated, or a pound
+of almonds blanched and beaten with fine rose-water, and some salt;
+then boil some cream, and thicken it with six or eight yolks of
+eggs, mixed with the other things, work them well together, and fill
+the cheesecakes, make the curd not too soft, and make the paste of
+cold butter and water according to these forms.
+
+
+  _To make a Triffel._
+
+Take a quart of the best and thickest cream, set it on the fire in a
+clean skillet, and put to it whole mace, cinamon, and sugar, boil it
+well in the cream before you put in the sugar; then your cream being
+well boiled, pour it into a fine silver piece or dish, and take out
+the spices, let it cool till it be no more than blood-warm, then put
+in a spoonful of good runnet, and set it well together being cold
+scrape sugar on it, and trim the dish sides finely.
+
+
+  _To make fresh Cheese and Cream._
+
+Take a pottle of milk as it comes from the cow, and a pint of cream,
+put to it a spoonful of runnet, and let it stand two hours, then
+stir it up and put it in a fine cloth, let the whey drain from it,
+and put the curd into a bowl-dish, or bason; then put to it the yolk
+of an egg, a spoonful of rose-water, some salt, sugar, and a little
+nutmeg finely beaten, put it to the cheese in the cheese-fat on a
+fine cloth, then scrape on sugar, and serve it on a plate in a dish.
+
+Thus you may make fresh cheese and cream in the _French_ fashion
+called _Jonches_, or rush cheese, being put in a mould of rushes
+tyed at both ends, and being dished put cream to it.
+
+
+  _To make a Posset._
+
+Take the yolks of twenty eggs, then have a pottle of good thick
+sweet cream, boil it with good store of whole cinamon, and stir it
+continually on a good fire, then strain the eggs with a little raw
+cream; when the cream is well boiled and tasteth of the spice, take
+it off the fire, put in the eggs, and stir them well in the cream,
+being pretty thick, have some sack in a posset pot or deep silver
+bason, half a pound of double refined sugar, and some fine grated
+nutmeg, warm it in the bason and pour in the cream and eggs, the
+cinamon being taken out, pour it as high as you can hold the
+skillet, let it spatter in the bason to make it froth, it will make
+a most excellent posset, then have loaf-sugar fine beaten, and strow
+on it good store.
+
+To the curd you may add some fine grated manchet, some claret or
+white-wine, or ale only.
+
+
+  _To make a Posset otherways._
+
+Take two quarts of new cream, a quarter of an ounce of whole
+cinamon, and two nutmegs quartered, boil it till it taste well of
+the spice, and keep it always stirring, or it will burn to, then
+take the yolks of fourteen or fifteen eggs beaten well together with
+a little cold cream, put them to the cream on the fire, and stir it
+till it begin to boil, then take it off and sweeten it with sugar,
+and stir it on till it be pretty cool; then take a pint and a
+quarter of sack, sweeten that also and set it on the fire till it be
+ready to boil, then put it in a fine clean scowred bason, or posset
+pot, and pour the cream into it, elevating your hand to make it
+froth, which is the grace of your posset; if you put it through a
+tunnel or cullender, it is held the more exquisite way.
+
+
+  _To make Sack Posset otherways._
+
+Take two quarts of good cream, and a quarter of a pound of the best
+almonds stamp't with some rose-water or cream, strain them with the
+cream, and boil with it amber and musk; then take a pint of sack in
+a bason, and set it on a chaffing dish till it be bloud warm; then
+take the yolks of twelve eggs with 4 whites, beat them very well
+together, and so put the eggs into the sack, make it good and hot,
+then stir all together in the bason, set the cream cool a little
+before you put it into the sack, and stir all together on the coals,
+till it be as thick as you would have it, then take some amber and
+musk, grind it small with sugar, and strew it on the top of the
+posset, it will give it a most delicate and pleasant taste.
+
+
+  _Sack Posset otherways._
+
+Take eight eggs, whites and yolks, beat them well together, and
+strain them into a quart of cream, season them with nutmeg and
+sugar, and put to them a pint of sack, stir them all together, and
+put it into your bason, set it in the oven no hotter then for a
+custard, and let it stand two hours.
+
+
+  _To make a Sack Posset without Milk or Cream._
+
+Take eighteen eggs, whites and all, take out the cock-treads, and
+beat them very well, then take a pint of sack, and a quart of ale
+boil'd scum it, and put into it three quarters of a pound of sugar,
+and half a nutmeg, let it boil a little together, then take it off
+the fire stirring the eggs still, put into them two or three
+ladlefuls of drink, then mingle all together, set it on the fire,
+and keep it stirring till you find it thick, and serve it up.
+
+
+  _Other Posset._
+
+Take a quart of cream, and a quarter of nutmeg in it, set it on the
+fire, and let it boil a little, as it is boling take a pot or bason
+that you may make the posset in, and put in three spoonfuls of sack,
+and some eight spoonfuls of ale, sweeten it with sugar, then set it
+on the coals to warm a little while; being warmed, take it off and
+let it stand till it be almost cold, then put it into the pot or
+bason, stir it a little, and let it stand to simmer over the fire an
+hour or more, the longer the better.
+
+
+  _An excellent Syllabub._
+
+Fill your Sillabub pot half full with sider, and good store of
+sugar, and a little nutmeg, stir it well together, and put in as
+much cream by two or three spoonfuls at a time, as hard as you can,
+as though you milkt it in; then stir it together very softly once
+about, and let it stand two hours before you eat it, for the
+standing makes it curd.
+
+
+  _To make White Pots according to these Forms._
+
+Take a quart of good thick cream, boil it with three or four blades
+of large mace, and some whole cinamon, then take the whites of four
+eggs, and beat them very well, when the cream boils up, put them in,
+and take them off the fire keeping them stirring a little while, &
+put in some sugar; then take five or six pippins, pare, and slice
+them, then put in a pint of claret wine, some raisins of the sun,
+some sugar, beaten cinamon, and beaten ginger; boil the pippins to
+pap, then cut some sippets very thin and dry them before the fire;
+when the apples and cream are boil'd & cold, take half the sippets &
+lay them in a dish, lay half the apples on them, then lay on the
+rest of the sippets and apples as you did before, then pour on the
+rest of the cream and bake it in the oven as a custard, and serve it
+with scraping sugar.
+
+Bake these in paste, in dish or pan, or make the paste as you will
+do for a custard, make it three inches high in the foregoing forms.
+
+
+  _Otherways to make a White Pot._
+
+Take a quart of sweet cream and boil it, then put to it two ounces
+of picked rice, some beaten mace, ginger, cinamon, and sugar, let
+these steep in it till it be cold, and strain into it eight yolks of
+eggs and but two whites, then put in two ounces of clean washed and
+picked currans, and some salt, stir all well together, and bake it
+in paste, earthen pan, dish, or deep bason; being baked, trim it
+with some sugar, and comfits of orange, cinamon, or white biskets.
+
+
+  _To make a Wassel._
+
+Take muskedine or ale, and set it on the fire to warm, then boil a
+quart of cream and two or three whole cloves, then have the yolks of
+three or four eggs dissolved with a little cream; the cream being
+well boiled with the spices, put in the eggs and stir them well
+together, then have sops or sippets of fine manchet or french bread,
+put them in a bason, and pour in the warm wine, with some sugar and
+thick cream on that; stick it with blanched almonds and cast on
+cinamon, ginger, and sugar, or wafers, sugar plate, or comfits.
+
+
+  _To make a Norfolk Fool._
+
+Take a quart of good thick sweet cream, and set it a boiling in a
+clean scoured skillet, with some large mace and whole cinamon; then
+having boil'd a warm or two take the yolks of five or six eggs
+dissolved and put to it, being taken from the fire, then take out
+the cinamon and mace; the cream being pretty thick, slice a fine
+manchet into thin slices, as much as will cover the bottom of the
+dish, pour on the cream on them, and more bread, some two or three
+times till the dish be full, then trim the dish side with fine
+carved sippets, and stick it with slic't dates, scrape on sugar, and
+cast on red and white biskets.
+
+
+  _To make Pap._
+
+Take milk and flour, strain them, and set it over the fire till it
+boil, being boil'd, take it off and let it cool; then take the yolks
+of eggs, strain them, and put it in the milk with some salt, set it
+again on the embers, and stir it till it be thick, and stew
+leisurely, then put it in a clean scowred dish, and serve it for
+pottage, or in paste, add to it sugar and rose-water.
+
+
+  _To make Blamanger according to these Forms._
+
+Take a capon being boil'd or rosted & mince it small then have a
+pound of blanched almonds beaten to a paste, and beat the minced
+capon amongst it, with some rose-water, mingle it with some cream,
+ten whites of eggs, and grated manchet, strain all the foresaid
+things with some salt, sugar, and a little musk, boil them in a pan
+or broad skillet clean scowred as thick as pap, in the boiling stir
+it continually, being boil'd strain it again, and serve it in paste
+in the foregoing forms, or made dishes with paste royal.
+
+To make your paste for the forms, take to a quart of flour a quarter
+of a pound of butter, and the yolks of four eggs, boil your butter
+in fair water, and put the yolks of the eight eggs on one side of
+your dish, make up your paste quick, not too dry, and make it stiff.
+
+
+  _Otherways._
+
+Take to a quart of fine flour a quarter of a pound of butter,
+a quarter of a pound of sugar, a little saffron, rose-water,
+a little beaten cinamon, and the yolk of an egg or two, work up all
+cold together with a little almond milk.
+
+
+  _Blamanger otherways._
+
+Take a boil'd or rost capon, and being cold take off the skin, mince
+it and beat it in a mortar, with some almond paste, then mix it with
+some capon broth, and crumbs of manchet, strained together with some
+rose-water, salt, and sugar; boil it to a good thickness, then put
+it into the paste of the former forms, of an inch high, or in dishes
+with paste royal, the paste being first baked.
+
+In this manner you may make Blamanger of a Pike.
+
+
+  _Otherways._
+
+Boil or rost a capon, mince it, and stamp it with almond paste, &
+strain it either with capon broth, cream, goats-milk, or other milk,
+strain them with some rice flour, sugar, and rosewater, boil it in a
+pan like pap, with a little musk, and stir it continually in the
+boiling, then put in the forms of paste as aforesaid.
+
+Sometimes use for change pine-apple-seeds and currans, other times
+put in dates, cinamon, saffron, figs, and raisins being minced
+together, put them in as it boils with a little sack.
+
+
+  _To make Blamanger otherways._
+
+Take half a pound of fine searsed rice flour, and put to it a quart
+of morning milk, strain them through a strainer into a broad
+skillet; and set it on a soft fire, stir it with a broad stick, and
+when it is a little thick take it from the fire, then put in a
+quartern of rose-water, set it to the fire again, and stir it well,
+in the stirring beat it with the stick from the one side of the pan
+to the other, and when it is as thick as pap, take it from the fire,
+and put it in a fair platter, when it is cold lay three slices in a
+dish, and scrape on sugar.
+
+
+  _Blamanger otherways._
+
+Take a capon or a pike and boil it in fair water very tender, then
+take the pulp of either of them and chop it small, then take a pound
+of blanched almonds beat to a paste, beat the pulp and the almonds
+together, and put to them a quart of cream, the whites of ten eggs,
+and the crumbs of a fine manchet, mingle all together, and strain
+them with some sugar and salt, put them in a clean broad stew pan
+and set them over the fire, stir it and boil it thick; being boiled
+put it into a platter till it be cold, strain it again with a little
+rose-water, and serve it with sugar.
+
+
+  _Otherways._
+
+Blanch some almonds & beat them very fine to a paste with the boil'd
+pulp of a pike or capon, & crums of fine manchet, strain all
+together with sugar, and boil it to the thickness of an apple moise,
+then let it cool, strain it again with a little rose-water, and so
+serve it.
+
+
+  _To make Blamanger in the Italian fashion._
+
+Boil a Capon in water and salt very tender, or all to mash, then
+beat Almonds, and strain them with your Capon-Broth, rice flour,
+sugar, and rose-water; boil it like pap, and serve it in this form;
+sometimes in place of Broth use Cream.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XIII.
+
+  or,
+
+  The First Section for dressing of _FISH_.
+
+  _Shewing divers ways, and the most excellent,
+    for Dressing of Carps, either Boiled, Stewed, Broiled,
+    Roasted, or Baked,_ &c.
+
+
+  _To Boil a Carp in Corbolion._
+
+Take as much wine as water, and a good handful of salt, when it
+boils, draw the carp and put it in the liquor, boil it with a
+continual quick fire, and being boiled, dish it up in a very clean
+dish with sippets round about it, and slic't lemon, make the sauce
+of sweet butter, beaten up with slic't lemon and grated nutmeg,
+garnish the dish with beaten ginger.
+
+
+  _To boil a Carp the best way to be eaten hot._
+
+Take a special male carp of eighteen inches, draw it, wash out the
+blood, and lay it in a tray, then put to it some wine-vinegar and
+salt, put the milt to it, the gall being taken from it; then have
+three quarts of white wine or claret, a quart of white wine vinegar,
+& five pints of fair water, or as much as will cover it; put the
+wine, water and vinegar, in a fair scowred pan or kettle, with a
+handful of salt, a quarter of an ounce of large mace, half a
+quartern of whole cloves, three slic'd nutmegs, six races of ginger
+pared and sliced, a quarter of an ounce of pepper, four or five
+great onions whole or sliced; then make a faggot of sweet herbs, of
+the tops of streight sprigs, of rosemary, seven or eight bay-leaves,
+6 tops of sweet marjoram, as much of the streight tops of time,
+winter-savory, and parsley; being well bound up, put them into the
+kettle with the spices, and some orange and lemon-peels; make them
+boil apace before you put in the carp, and boil it up quick with a
+strong fire; being finely boil'd and crisp, dish it in a large clean
+scowred dish, lay on the herbs and spice on the carp, with slic't
+lemons and lemon-peels, put some of the broth to it, and run it over
+with beaten butter, put fine carved sippets round about it, and
+garnish the dish with fine searsed manchet.
+
+Or you may make sauce for it only with butter beat up thick, with
+slices of lemon, some of the carp liquor, and an anchove or two, and
+garnish the dish with beatten ginger.
+
+Or take three or four anchoves and dissolve them in some white-wine,
+put them in a pipkin with some slic't horse-raddish, gross pepper,
+some of the carp liquor, and some stewed oyster liquor, or stewed
+oysters, large mace, and a whole onion or two; the sauce being well
+stewed, dissolve the yolks of three or four eggs with some of the
+sauce, and give it a warm or two, pour it on the carp with some
+beaten butter, the stewed oysters and slic't lemon, barberries, or
+grapes.
+
+
+  _Otherways._
+
+Dissolve three or four anchoves, with a little grated bread and
+nutmeg, and give it a warm in some of the broth the carp was boiled
+in, beat it up thick with some butter, and a clove of garlick, or
+pour it on the carp.
+
+Or make sauce with beaten butter, grape-verjuyce, white wine, slic't
+lemon, juyce of oranges, juyce of sorrel, or white-wine vinegar.
+
+
+  _Or thus._
+
+Take white or claret wine, put it in a pipkin with some pared or
+sliced ginger, large mace, dates quartered, a pint of great oysters
+with the liquor, a little vinegar and salt, boil these a quarter of
+an hour, then mince a handful of parsley, and some sweet herbs, boil
+it as much longer till half be consumed, then beat up the sauce with
+half a pound of butter and a slic't lemon, and pour it on the carp.
+
+Sometimes for the foresaid carp use grapes, barberries,
+gooseberries, and horse-raddish, _&c._
+
+
+  _To make a Bisque of Carps._
+
+Take twelve handsome male carps, and one larger than the rest, take
+out all the milts, and flea the twelve small carps, cut off their
+heads, take out their tongues, and take the fish from the bones,
+then take twelve large oysters and three or four yolks of hard eggs
+minc'd together, season it with cloves, mace, and salt, make thereof
+a stiff searse, add thereto the yolks of four or five eggs to bind,
+and fashion it into balls or rolls as you please, lay them into a
+deep dish or earthen pan, and put thereto twenty or thirty great
+oysters, two or three anchoves, the milts & tongues of the twelve
+carps, half a pound of fresh butter, the liquor of the oysters, the
+juyce of a lemon or two, a little white wine, some of the corbolion
+wherein the great carp is boil'd, & a whole onion, so set them a
+stewing on a soft fire, and make a soop therewith. For the great
+carp you must scald, draw him, and lay him for half an hour with
+other carps heads in a deep pan, with as much white wine vinegar as
+will cover and serve to boil him & the other heads in, then put
+therein pepper, whole mace, a race of ginger, slic't nutmeg, salt,
+sweet herbs, an onion or two slic't, & a lemon; when you have boiled
+the carps pour the liquor with the spices into the kettle where you
+boil him, when it boils put in the carp, and let it not boil too
+fast for breaking, after the carp hath boil'd a while put in the
+heads, and being boil'd, take off the liquor and let the carps and
+the heads keep warm in the kettle till you go to dish them. When you
+dress the bisk take a large silver dish, set it on the fire, lay
+therein slices of French bread, and steep it with a ladle full of
+the corbolion, then take up the great carp and lay him in the midst
+of the dish, range the twelve heads about the carp, then lay the
+fearse of the carp, lay that into the oysters, milts, and tongues,
+and pour on the liquor wherein the fearse was boil'd, wring in the
+juyce of a lemon and two oranges, and serve it very hot to the
+table.
+
+
+  _To make a Bisk with Carps and other several Fishes._
+
+Make the corbolion for the Bisk of some Jacks or small Carps boil'd
+in half white-wine and fair spring-water; some cloves, salt, and
+mace, boil it down to jelly, strain it, and keep it warm for to
+scald the bisk; then take four carps, four tenches, four perches,
+two pikes, two eels flayed and drawn; the carps being scalded,
+drawn, and cut into quarters, the tenches scalded and left whole,
+also the pearches and the pikes all finely scalded, cleansed, and
+cut into twelve pieces, three of each side, then put them into a
+large stewing-pan with three quarts of claret-wine, an ounce of
+large mace, a quarter of an ounce of cloves, half an ounce of
+pepper, a quarter of an ounce of ginger pared & slic't, sweet herbs
+chopped small, as stripped time, savory, sweet marjoram, parsley,
+rosemary, three or four bay-leaves, salt, chesnuts, pistaches, five
+or six great onions, and stew all together on a quick fire.
+
+Then stew a pottle of oysters the greatest you can get, parboil them
+in their own liquor, cleanse them from the dregs, and wash them in
+warm water from the grounds and shells, put them into a pipkin with
+three or four great onions peeled, then take large mace, and a
+little of their own liquor, or a little wine vinegar, or white wine.
+
+Next take twelve flounders being drawn and cleansed from the guts,
+fry them in clarified butter with a hundred of large smelts, being
+fryed stew them in a stew-pan with claret-wine, grated nutmeg,
+slic't orange, butter, and salt.
+
+Then have a hundred of prawns, boiled, picked, and buttered, or
+fryed.
+
+Next, bottoms of artichocks, boiled, blanched, and put in beaten
+butter, grated nutmeg, salt, white-wine, skirrets, and sparagus in
+the foresaid sauce.
+
+Then mince a pike and an eel, cleanse them, and season them with
+cloves, mace, pepper, salt, some sweet herbs minct, some pistaches,
+barberries, grapes, or gooseberries, some grated manchet, and yolks
+of raw eggs, mingle all the foresaid things together, and make it
+into balls, or farse some cabbidge lettice, and bake the balls in an
+oven, being baked stick the balls with pine-apple seeds, and
+pistaches, as also the lettice.
+
+Then all the foresaid things being made ready, have a large clean
+scowred dish, with large sops of French bread lay the carps upon
+them, and between them some tench, pearch, pike, and eels, & the
+stewed oysteres all over the other fish, then the fried flounders &
+smelts over the oysters, then the balls & lettice stuck with
+pistaches, the artichocks, skirrets, sparagus, butter prawns, yolks
+of hard eggs, large mace, fryed smelts, grapes, slic't lemon,
+oranges, red beets or pomegranats, broth it with the leer that was
+made for it, and run it over with beaten butter.
+
+
+  _The best way to stew a Carp._
+
+Dress the carp and take out the milt, put it in a dish with then
+carp, and take out the gall, then save the blood, and scotch the
+carp on the back with your knife; if the carp be eighteen inches,
+take a quart of claret or white wine, four or five blades of large
+mace, 10 cloves, two good races of ginger slic't, two slic't
+nutmegs, and a few sweet herbs, as the tops of sweet marjoram, time,
+savory, and parsley chopped very small, four great onions whole,
+three or four bay-leaves, and some salt; stew them all together in a
+stew-pan or clean scowred kettle with the wine, when the pan boils
+put in the carp with a quarter of a pound of good sweet butter, boil
+it on a quick fire of charcoal, and being well stew'd down, dish it
+in a clean large dish, pour the sauce on it with the spices, lay on
+slic't lemon and lemon-peel, or barberries, grapes, or gooseberries,
+and run it over with beaten butter, garnish the dish with dryed
+manchet grated and searsed, and carved sippets laid round the dish.
+
+In feasts the carps being scal'd, garnish the body with stewed
+oysters, some fryed in white batter, some in green made with the
+juyce of spinage: sometimes in place of sippets use fritters of
+arms, somtimes horse-raddish, and rub the dish with a clove or two
+of garlick.
+
+For more variety, in the order abovesaid, sometimes dissolve an
+anchove or two, with some of the broth it was stewed in, and the
+yolks of two eggs dissolved with some verjuyce, wine, or juyce of
+orange; sometimes add some capers, and hard eggs chopped, as also
+sweet herbs, _&c._
+
+
+  _To stew a Carp in the French fashion._
+
+Take a Carp, split it down the back alive, & put it in boiling
+liquor, then take a good large dish or stew-pan that will contain
+the carp; put in as much claret wine as will cover it, and wash off
+the blood, take out the carp, and put into the wine in the dish
+three or four slic't onions, three or four blades of large mace,
+gross pepper, and salt; when the stew-pan boils put in the carp and
+cover it close, being well stewed down, dish it up in a clean
+scowred dish with fine carved sippets round about it, pour the
+liquor it was boiled in on it, with the spices, onions, slic't
+lemon, and lemon-peel, run it over with beaten butter, and garnish
+the dish with dryed grated bread.
+
+
+  _Another most excellent way to stew a Carp._
+
+Take a carp and scale it, being well cleansed and dried with a clean
+cloth, then split it and fry it in clarified butter, being finely
+fryed put it in a deep dish with two or three spoonfuls of claret
+wine, grated nutmeg, a blade or two of large mace, salt, three or
+four slices of an orange, and some sweet butter, set it on a chafing
+dish of coals, cover it close, and stew it up quick, then turn it,
+and being very well stew'd, dish it on fine carv'd sippets, run it
+over with the sauce it was stewed in, the spices, beaten butter, and
+the slices of a fresh orange, and garnish the dish with dry manchet
+grated and searsed.
+
+In this way you may stew any good fish, as soles, lobsters, prawns,
+oysters, or cockles.
+
+
+  _Otherways._
+
+Take a carp and scale it, scrape off the slime with a knife and wipe
+it clean with a dry cloth; then draw it, and wash the blood out with
+some claret wine into the pipkin where you stew it, cut it into
+quarters, halves, or whole, and put it into a broad mouthed pipkin
+or earthen-pan, put to it as much wine as water, a bundle of sweet
+herbs, some raisins of the sun, currans, large mace, cloves, whole
+cinamon, slic't ginger, salt, and some prunes boiled and strained,
+put in also some strained bread or flour, and stew them all
+together; being stewed, dish the carp in a clean scowred dish on
+fine carved sippets, pour the broth on the carp, and garnish it with
+the fruit, spices, some slic't lemon, barberries, or grapes, some
+orangado or preserved barberries, and scrape on sugar.
+
+
+  _Otherways._
+
+Do it as before, save only no currans, put prunes strained, beaten
+pepper, and some saffron.
+
+
+  _To stew a Carp seven several ways._
+
+1. Take a carp, scale it, and scrape off the slime, wipe it with a
+dry cloth, and give it a cut or two cross the back, then put it a
+boiling whole, parted down the back in halves, or quarters, put it
+in a broad mouthed pipkin with some claret or white-wine, some
+wine-vinegar, and good fresh fish broth or some fair water, three or
+four blades of large mace, some slic't onions fryed, currans, and
+some good butter; cover up the pipkin, and being finely stewed, put
+in some almond-milk, and some sweet herbs finely minced, or some
+grated manchet, and being well stewed, serve it up on fine carved
+sippets, broth it, and garnish the dish with some barberries or
+grapes, and the dish with some stale manchet grated and sears'd,
+being first dryed.
+
+2. For the foresaid broth, yolks of hard eggs strained with some
+steeped manchet, some of the broth it is stewed in, and a little
+saffron.
+
+3. For variety of garnish, carrots in dice-work, some raisins, large
+mace, a few prunes, and marigold flowers, boil'd in the foresaid
+broth.
+
+4. Or leave out carrots and fruit, and put samphire and capers, and
+thicken it with French barley tender boil'd.
+
+5. Or no fruit, but keep the order aforesaid, only adding sweet
+marjoram, stripped tyme, parsley, and savory, bruise them with the
+back of a ladle, and put them into the broth.
+
+6. Otherways, stewed oysters to garnish the carp, and some boil'd
+bottoms of artichocks, put them to the stewed oysters or skirrets
+being boil'd, grapes, barberries, and the broth thickned with yolks
+of eggs strained with some sack, white wine, or caper liquor.
+
+7. Boil it as before, without fruit, and add to it capers, carrots
+in dice-work, mace, faggot of sweet herbs, slic't onions chopp'd
+with parsley, and boil'd in the broth then have boil'd colliffowers,
+turnips, parsnips, sparagus, or chesnuts in place of carrots, and
+the leire strained with yolks of eggs and white wine.
+
+
+  _To make French Herb Pottage for Fasting Days._
+
+Take half a handful of lettice, as much of spinage, half as much of
+Bugloss and Borrage, two handfuls of sorrel, a little parsley, sage,
+a good handful of purslain, half a pound of butter, some pepper and
+salt, and sometimes, some cucumbers.
+
+
+  _Other Broth or Pottage of a Carp._
+
+Take a carp, scale it, and scrape off the slime, wash it, and wipe
+it with a clean cloth, then draw it, and put it in a broad mouthed
+pipkin that will contain it, put to it a pint of good white or
+claret wine, and as much good fresh fish broth as will cover it, or
+as much fair water, with the blood of the carp, four or five blades
+of large mace, a little beaten pepper, some slic't onions, a clove
+or two, some sweet herbs chopped, a handful of capers, and some
+salt, stew all together, the carp being well stewed, put in some
+almond paste, with some white-wine, give it a warm or two with some
+stewed oyster-liquor, & serve it on French bread in a fair scowr'd
+dish, pour on the liquor, and garnish it with dryed grated manchet.
+
+
+  _To dress a Carp in Stoffado._
+
+Take a carp alive, scale it, and lard it with a good salt eel, steep
+it in claret or white-wine, in an earthen pan, and put to it some
+wine-vinegar, whole cloves, large mace, gross pepper, slic't ginger,
+and four or five cloves of garlick, then have an earthen pan that
+will contain it, or a large pipkin, put to it some sweet herbs,
+three or four sprigs of rosemary, as many of time and sweet
+marjoram, two or three bay-leaves and parsley, put the liquor to it
+into the pan or pipkin wherein you will stew it, and paste on the
+cover, stew it in the oven, in an hour it will be baked, then serve
+it hot for dinner or supper, serve it on fine carved sippets of
+French bread, and the spices on it, with herbs, slic't lemon and
+lemon peel; and run it over with beaten butter.
+
+
+  _To hash a Carp._
+
+Take a carp, scale, and scrape off the slime with your knife, wipe
+it with a dry cloth, bone it, and mince it with a fresh water eel
+being flayed and boned; season it with beaten cloves, mace, salt,
+pepper, and some sweet herbs, as tyme, parsley, and some sweet
+marjoram minced very small, stew it in a broad mouthed pipkin, with
+some claret wine, gooseberries, or grapes, and some blanched
+chesnuts; being finely stewed, serve it on carved sippets about it,
+and run it over with beaten butter, garnish the dish with fine
+grated manchet searsed, and some fryed oysters in butter, cockles,
+or prawns.
+
+Sometimes for variety, use pistaches, pine-apple-seeds, or some
+blanch't almonds stew'd amongst the hash, or asparagus, or artichock
+boil'd & cut as big as chesnuts, & garnish the dish with scraped
+horse-radish, and rub the bottom of the dish in which you serve the
+meat, with a clove or two of garlick. Sometimes mingle it with some
+stewed oysters, or put to it some oyster-liquor.
+
+
+  _To marinate a Carp to be eaten hot or cold._
+
+Take a carp, scale it, and scrape off the slime, wipe it clean with
+a dry cloth, and split it down the back, flour it, and fry it in
+sweet sallet oyl, or good clarified butter; being fine and crisp
+fryed, lay it in a deep dish or earthen pan, then have some white or
+claret wine, or wine-vinegar, put it in a broad mouthed pipkin with
+all manner of sweet herbs bound up in a bundle, as rosemary, tyme,
+sweet marjoram, parsley, winter-savory, bay-leaves, sorrel, and
+sage, as much of one as the other, put it into the pipkin with the
+wine, with some large mace, slic't ginger, gross pepper, slic't
+nutmeg, whole cloves, and salt, with as much wine and vinegar as
+will cover the dish, then boil the spices and wine with some salt a
+little while, pour it on the fish hot, and presently cover it close
+to keep in the spirits of the liquor, herbs, and spices for an hours
+space; then have slic't lemons, lemon-peels, orange and orange
+peels, lay them over the fish in the pan, and cover it up close;
+when you serve them hot lay on the spices and herbs all about it,
+with the slic't lemons, oranges, and their peels, and run it over
+with sweet sallet oyl, (or none) but some of the liquor it is
+soust in.
+
+Or marinate the carp or carps without sweet herbs for hot or cold,
+only bay-leaves, in all points else as is abovesaid; thus you may
+marinate soles, or any other fish, whether sea or fresh-water fish.
+
+Or barrel it, pack it close, and it will keep as long as sturgeon,
+and as good.
+
+
+  _To broil or toast a Carp divers ways, either in sweet Butter
+    or Sallet Oyl._
+
+Take a carp alive, draw it, and wash out the blood in the body with
+claret wine into a dish, put to it some wine vinegar and oyl, then
+scrape off the slime, & wipe it dry both outside & inside, lay it in
+the dish with vinegar, wine, oyl, salt, and the streight sprigs of
+rosemary and parsley, let it steep there the space of an hour or
+two, then broil it on a clean scowred gridiron, (or toast it before
+the fire) broil it on a soft fire, and turn it often; being finely
+broil'd, serve it on a clean scowred dish, with the oyl, wine, and
+vinegar, being stew'd on the coals, put it to the fish, the rosemary
+and parsley round the dish, and some about the fish, or with beaten
+butter and vinegar, or butter and verjuyce, or juyce of oranges
+beaten with the butter, or juyce of lemons, garnish the fish with
+slices of orange, lemon, and branches of rosemary; boil the milt or
+spawn by it self and lay it in the dish with the Carp.
+
+Or make sauce otherways with beaten butter, oyster liquor, the blood
+of the carp, grated nutmeg, juyce of orange, white-wine, or wine
+vinegar boil'd together, crumbs of bread, and the yolk of an egg
+boiled up pretty thick, and run it over the fish.
+
+
+  _To broil a Carp in Staffado._
+
+Take a live carp, scale it, and scrape off the slime, wipe it clean
+with a dry cloth, and draw it, wash out the blood, and steep it in
+claret, white-wine, wine-vinegar, large mace, whole cloves, two or
+three cloves of garlick, some slic't ginger, gross pepper, and salt;
+steep it in this composition in a dish or tray the space of two
+hours, then broil it on a clean scoured gridiron on a soft fire, &
+baste it with some sweet sallet oyl, sprigs of rosemary, time,
+parsley, sweet marjoram, and two or three bay-leaves, being finely
+broil'd; serve it with the sauce it was steeped in, boil'd up on the
+fire with a little oyster-liquor, the spices on it, and herbs round
+about it on the dish, run it over with sauce, either with sweet
+sallet oyl, or good beaten butter, and broil the milt or spawn by it
+self.
+
+
+  _To roast a Carp._
+
+Take a live carp, draw and wash it, and take away the gall, and
+milt, or spawn; then make a pudding with some grated manchet, some
+almond-paste, cream, currans, grated nutmeg, raw yolks of eggs,
+sugar, caraway-seed candied, or any peel, some lemon and salt, make
+a stiff pudding and put it through the gills into the belly of the
+carp, neither scale it, nor fill it too full; then spit it, and
+roust it in the oven upon two or three sticks cross a brass dish,
+turn it and let the gravy drop into the dish; being finely roasted,
+make sauce with the gravy, butter, juyce of orange or lemon, some
+sugar, and cinamon, beat up the sauce thick with the butter, and
+dish the carp, put the sauce over it with slices of lemon.
+
+
+  _Otherways._
+
+Scale it, and lard it with salt eel, pepper, and nutmeg, then make a
+pudding of some minced eel, roach, or dace, some sweet herbs, grated
+bread, cloves, mace, nutmeg, pepper, salt, yolks of eggs, pistaches,
+chesnuts, and the milt of the carp parboil'd and cut into dice-work,
+as also some fresh eel, and mingle it amongst the pudding or farse.
+
+
+  _Sauces for Roast Carp._
+
+  1. Gravy and oyster liquor, beat it up thick with sweet butter,
+  claret wine, nutmeg, slices of orange, and some capers, and
+  give it a warm or two.
+
+  2. Beaten butter with slices of orange, and lemon, or the juyce of
+  them only.
+
+  3. Butter, claret-wine, grated nutmeg, selt, slices of orange,
+  a little wine-vinegar and the gravy.
+
+  4. A little white-wine, gravy of the carp, an anchove or two
+  dissolved in it, some grated nutmeg, and a little grated manchet,
+  beat them up thick with some sweet butter, and the yolk of an egg
+  or two, dish the carp, and pour the sauce on it.
+
+
+  _To make a Carp Pye a most excellent way._
+
+Take carp, scale it and scrape off the slime, wipe it with a dry
+clean cloth, and split it down the back, then cut it in quarters or
+six pieces, three of each, and take out the milt or spawn, as also
+the gall; season it with nutmeg, pepper, salt, and beaten ginger,
+lay some butter in the pye bottom, then the carp upon it, and upon
+the carp two or three bay-leaves, four or five blades of large mace,
+four or five whole cloves, some blanched chesnuts, slices of orange,
+and some sweet butter, close it up and bake it, being baked liquor
+it with beaten butter, the blood of the carp, and a little claret
+wine.
+
+For variety, in place of chesnuts, use pine apple-seeds, or bottoms
+of artichocks, gooseberries, grapes, or barberries. Sometimes bake
+great oysters with the carp, and a great onion or two; sometimes
+sweet herbs chopped, or sparagus boiled.
+
+Or bake it in a dish as you do the pye.
+
+To make paste for the pie, take two quarts and a pint of fine flour,
+four or five yolks of raw eggs, and half a pound of sweet butter,
+boil the butter till it be melted, and make the paste with it.
+
+
+  _Paste for a Florentine of Carps made in a dish or patty-pan._
+
+Take a pottle of fine flour, three quarters of a pound of butter,
+and six yolks of eggs, and work up the butter, eggs, and flour, dry
+them, then put to it as much fair spring water cold as will make it
+up into paste.
+
+
+  _To bake a Carp otherways to be eaten hot._
+
+Take a carp, scale it alive, and scrape off the slime, draw it, and
+take away the gall and guts, scotch it, and season it with nutmeg,
+pepper, and salt lightly, lay it into the pye, and put the milt into
+the belly, then lay on slic't dates in halves, large mace, orange,
+or slic't lemon, gooseberries, grapes, or barberries, raisins of the
+sun, and butter; close it up and bake it, being almost baked liquor
+it with verjuyce, butter, sugar, claret or white-wine, and ice it.
+
+Sometimes make a pudding in the carps belly, make it of grated
+bread, pepper, nutmegs, yolks of eggs, sweet herbs, currans, sugar,
+gooseberries, grapes, or barberries, orangado, dates, capers,
+pistaches, raisins, and some minced fresh eel.
+
+Or bake it in a dish or patty pan in cold butter paste.
+
+
+  _To bake a Carp with Oysters._
+
+Scale a carp, scrape off the slime, and bone it; then cut it into
+large dice-work, as also the milt being parboil'd; then have some
+great oysters, parboil'd, mingle them with the bits of carp, and
+season them together with beaten pepper, salt, nutmeg, cloves, mace,
+grapes, gooseberries, or barberries, blanched chesnuts, and
+pistaches, season them lightly, then put in the bottom of the pie a
+good big onion or two whole, fill the pye, and lay upon it some
+large mace and butter, close it up and bake it, being baked liquor
+it with white wine, and sweet butter, or beaten butter only.
+
+
+  _To make minced Pies of Carps and Eels._
+
+Take a carp being cleansed, bone it, and also a good fat fresh water
+eel, mince them together, and season them with pepper, nutmeg,
+cinamon, ginger, and salt, put to them some currans, caraway-seed,
+minced orange-peel, and the yolks of six or seven hard eggs minced
+also, slic't dates, and sugar; then lay some butter in the bottom of
+the pyes, and fill them, close them up, bake them, and ice them.
+
+
+  _To bake a Carp minced with an Eel in the French Fashion,
+    called Peti Petes._
+
+Take a carp, scale it, and scrape off the slime, then roast it with
+a flayed eel, and being rosted draw them from the fire, and let them
+cool, then cut them into little pieces like great dice, one half of
+them, & the other half minced small and seasoned with nutmeg,
+pepper, salt, gooseberries, barberries, or grapes, and some bottoms
+of artichocks boil'd and cut as the carp: season all the foresaid
+materials and mingle all together, then put some butter in the
+bottom of the pye, lay on the meat and butter on the top, close it
+up, and bake it, being baked liquor it with gravy, and the juyce of
+oranges, butter, and grated nutmeg.
+
+Sometimes liquor it with verjuyce and the yolks of eggs strained,
+sugar, and butter.
+
+Or with currans, white wine, and butter boil'd together, some sweet
+herbs chopped small, and saffron.
+
+
+  _To bake a Carp according to these Forms to be eaten hot._
+
+Take a carp, scale it, and scrape off the slime, bone it and cut it
+into dice-work, the milt being parboil'd, cut it into the same form,
+then have some great oysters parboild and cut into the same form
+also; put to it some grapes, goosberries, or barberries, the bottoms
+of artichocks boil the yolks of hard egs in quarters, boild,
+sparagus cut an inch long, and some pistaches, season all the
+foresaid things together with pepper, nutmegs, and salt, fill the
+pyes, close them up, and bake them, being baked, liquor them with
+butter, white-wine, and some blood of the carp, boil them together,
+or beaten butter, with juyce of oranges.
+
+
+  _To bake a Carp with Eels to be eaten cold._
+
+Take four large carps, scale them & wipe off the slime clean, bone
+them, and cut each side into two pieces of every carp, then have
+four large fresh water eels, fat ones, boned, flayed, and cut in as
+many pieces as the carps, season them with nutmeg, pepper, and salt;
+then have a pye ready, either round or square, put butter in the
+bottom of it, then lay a lay of eel, and a lay of carp upon that,
+and thus do till you have ended; then lay on some large mace and
+whole cloves on the top, some sliced nutmeg, sliced ginger, and
+butter, close it up and bake it, being baked and cold, fill it up
+with clarified butter.
+
+
+  _Otherways._
+
+Take eight carps, scale and bone them, scrape and wash off the
+slime, wipe them dry, and mince them very fine, then have four good
+fresh water eels, flay and bone them, and cut them into lard as big
+as your finger, then have pepper, cloves, mace, and ginger severally
+beaten and mingled with some salt, season the fish and also the
+eels, cut into lard; then make a pye according to this form, lay
+some butter in the bottom of the pye, then a lay of carp upon the
+butter, so fill it, close it up and bake it.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XIV.
+
+  or,
+
+  The Second Section of FISH.
+
+  _Shewing the most Excellent Ways of Dressing of Pikes._
+
+
+  _To boil a Pike._
+
+Wash him very clean, then truss him either round whole, with his
+tail in his mouth, and his back scotched, or splatted and trust
+round like a hart, with his tail in his mouth, or in three pieces, &
+divide the middle piece into two pieces; then boil it in water,
+salt, and vinegar, put it not in till the liquor boils, & let it
+boil very fast at first to make it crisp, but afterwards softly; for
+the sauce put in a pipkin a pint of white wine, slic't ginger, mace,
+dates quartered, a pint of great oysters with the liquor, a little
+vinegar and salt, boil them a quarter of an hour; then mince a few
+sweet herbs & parsley, stew them till half the liquor be consumed;
+then the pike being boiled dish it, and garnish the dish with grated
+dry manchet fine searsed, or ginger fine beaten, then beat up the
+sauce, with half a pound of butter, minced lemon, or orange, put it
+on the pike, and sippet it with cuts of puff-paste or lozenges, some
+fried greens, and some yellow butter. Dish it according to these
+forms.
+
+
+  _To boil a Pike otherways._
+
+Take a male pike alive, splat him in halves, take out his milt and
+civet, and take away the gall, cut the sides into three pieces of a
+side, lay them in a large dish or tray, and put upon them half a
+pint of white wine vinegar, and half a handful of bay-salt beaten
+fine; then have a clean scowred pan set over the fire with as much
+rhenish or white-wine as will cover the pike, so set it on the fire
+with some salt, two slic't nutmegs, two races of ginger slic't, two
+good big onions slic't, five or six cloves of garlik, two or three
+tops of sweet marjoram, three or four streight sprigs of rosemary
+bound up in a bundle close, and the peel of half a lemon; let these
+boil with a quick fire, then put in the pike with the vinegar, and
+boil it up quick; whilest the pike is boiling, take a quarter of a
+pound of anchoves, wash and bone them, then mince them and put them
+in a pipkin with a quarter of a pound of butter, and 3 or four
+spoonfuls of the liquor the pike was boiled in; the pike being
+boiled dish it, & lay the ginger, nutmegs, and herbs upon it, run it
+over with the sauce, and cast dried searsed manchet on it.
+
+This foresaid liquor is far better to boil another pike, by renewing
+the liquor with a little wine.
+
+
+  _To boil a Pike and Eel together._
+
+Take a quart of white-wine, a pint and a half of white wine vinegar,
+two quarts of water, almost a pint of salt, a handful of rosemary
+and tyme, let your liquor boil before you put in your fish, the
+herbs, a little large mace, and some twenty corns of whole pepper.
+
+
+  _To boil a Pike otherways._
+
+Boil it in water, salt, and wine vinegar, two parts water, and one
+vinegar, being drawn, set on the liquor to boil, cleanse the civet,
+and truss him round, scotch his back, and when the liquor boils, put
+in the fish and boil it up quick; then make sauce with some
+white-wine vinegar, mace, whole pepper, a good handful of cockles
+broiled or boiled out of the shells and washed with vinegar,
+a faggot of sweet herbs, the liver stamped and put to it, and horse
+raddish scraped or slic't, boil all the foresaid together, dish the
+pike on sippets, and beat up the sauce with some good sweet butter
+and minced lemon, make the sauce pretty thick, and garnish it as you
+please.
+
+
+  _Otherways._
+
+Take as much white-wine and water as will cover it, of each a like
+quantity, and a pint of vinegar, put to this liquor half an ounce of
+large mace, two lemon-peels, a quarter of an ounce of whole cloves,
+three slic't nutmegs, four races of ginger slic't, some six great
+onions slic't, a bundle of six or seven sprigs or tops of rosemary,
+as much of time, winter-savory, and sweet marjoram bound up hard in
+a faggot, put into the liquor also a good handful of salt, and when
+it boils, put in the fish being cleansed and trussed, and boil it up
+quick.
+
+Being boiled, make the sauce with some of the broth where the pike
+was boiled, and put it in a dish with two or three anchoves being
+cleansed and minced, a little white wine, some grated nutmeg, and
+some fine grated manchet, stew it on a chafing dish, and beat it up
+thick with some sweet butter, and the yolk of an egg or two
+dissolved with some vinegar, give it a warm, and put to it three or
+four slices of lemon.
+
+Then dish the pike, drain the liquor from it upon a chafing-dish of
+coals, pour on the sauce, and garnish the fish with slic't lemons,
+and the spices, herbs, and boil'd onions, run it over with beaten
+butter, and lay on some barberries or grapes.
+
+Sometimes for change you may put some horse-raddish scraped, or the
+juyce of it.
+
+
+  _To boil a Pike in White Broth._
+
+Cut your pike in three pieces, then boil it in water, salt, and
+sweet herbs, put in the fish when the liquor boils; then take the
+yolks of six eggs, beat them with a little sack, sugar, melted
+butter, and some of the pike broth then put it on some embers to
+keep warm, stir it sometimes lest it curdle; then take up your pike,
+put the head and tail together in a clean dish, cleave the other
+piece in two, and take out the back-bone, put the one piece on one
+side, and the other piece on the other side, but blanch all, pour
+the broth on it, and garnish the fish with sippets, strow on fine
+ginger or sugar, wipe the edge of the dish round, and serve it.
+
+
+  _To Boil a Pike in the French Fashion, a-la-Sauces d'Almaigne,
+    or in the German Fashion._
+
+Take a pike, draw him, dress the rivet, and cut him in three pieces,
+boil him in as much wine as water, & some lemon-peel, with the
+liquor boils put in the fish with a good handful of salt, and boil
+him up quick.
+
+Then have a sauce made of beaten butter, water, the slices of two or
+three lemons, the yolks of two or three eggs, and some grated
+nutmeg; the pike being boiled dish it on fine sippets, and stick it
+with some fried bread run it over with the sauce, some barberries or
+lemon, and garnish the dish with some pared and slic't ginger,
+barberries, and lemon peel.
+
+
+  _To boil a Pike in the City Fashion._
+
+Take a live male pike, draw him and slit the rivet, wash him clean
+from the blood, and lay him in a dish or tray, then put some salt
+and vinegar to it, (or no vinegar; but only salt); then set on a
+kettle with some water & salt, & when it boils put in the pike, boil
+it softly, and being boiled, take it off the fire, and put a little
+butter into the kettle to it, then make a sauce with beaten butter,
+the juyce of a lemon or two, grape verjuyce or wine-vinegar, dish up
+the pike on fine carved sippets, and pour on the sauce, garnish the
+fish with scalded parsley, large mace barberries, slic't lemon, and
+lemon-peel, and garnish the dish with the same.
+
+
+  _To stew a Pike in the French Fashion._
+
+Take a pike, splat it down the back alive, and let the liquor boil
+before you put it in, then take a large deep dish or stewing pan
+that will contain the pike, put as much claret-wine as will cover
+it, & wash off the blood take out the pike, and put to the wine in
+the dish three or four slic't onions, four blades of large mace,
+gross pepper, & salt; when it boils put in the pike, cover it close,
+& being stewed down, dish it up in a clean scowred dish with carved
+sippets round abound it, pour on the broth it was stewed in all over
+it, with the spices and onions, and put some slic't lemon over all,
+with some lemon-peel; run it over with beaten butter, and garnish
+the dish with dry grated manchet. Thus you may also stew it with the
+scales on or off.
+
+Sometimes for change use horse-raddish.
+
+
+  _To stew a Pike otherways in the City Fashion._
+
+Take a pike, splat it, and lay it in a dish, when the blood is clean
+washed out, put to it as much white-wine as will cover it, and set
+it a stewing; when it boils put in the fish, scum it, and put to it
+some large mace, whole cinamon, and some salt, being finely stewed
+dish it on sippets finely carved.
+
+Then thicken the broth with two or three egg yolks, some thick
+cream, sugar, and beaten butter, give it a warm and pour it on the
+pike, with some boil'd currans, and boil'd prunes laid all over it,
+as also mace, cinamon, some knots of barberries, and slic't lemon,
+garnish the dish with the same garnish, and scrape on fine sugar.
+
+In this way you may do Carp, Bream, Barbel, Chevin, Rochet, Gurnet,
+Conger, Tench, Pearch, Bace, or Mullet.
+
+
+  _To hash a Pike._
+
+Scale and bone it, then mince it with a good fresh eel, being also
+boned and flayed, put to it some sweet herbs fine stripped and
+minced small, beaten nutmeg, mace, ginger, pepper, and salt; stew it
+in a dish with a little white wine and sweet butter, being well
+stewed, serve it on fine carved sippets, and lay on some great
+stewed oysters, some fryed in batter, some green with juyce of
+spinage, other yellow with saffron, garnish the dish with them, and
+run it over with beaten butter.
+
+
+  _To souce a Pike._
+
+Draw and wash it clean from the blood and slime, then boil it in
+water and salt, when the liquor boils put it to it, and boil it
+leisurely simmering, season it pretty savory of the salt, boil it
+not too much, nor in more water then will but just cover it.
+
+If you intend to keep it long, put as much white-wine as water, of
+both as much as will cover the fish, some wine vinegar, slic't
+ginger, large mace, cloves, and some salt; when it boils put in the
+fish, spices, and some lemon-peel, boil it up quick but not too
+much; then take it up into a tray, and boil down the liquor to a
+jelly, lay some slic't lemon on it, pour on the liquor, and cover it
+up close; when you serve it in jelly, dish and melt some of the
+jelly, and run it all over, garnish it with bunches of barberries
+and slic't lemon.
+
+Or being soust and not jellied, serve it with fennil and parsley.
+
+When you serve it, you may lay round the dish divers Small Fishes,
+as Tench, Pearch, Gurnet, Chevin, Roach, Smelts, and run them over
+with jelly.
+
+
+  _To souce and jelly Pike, Eeel, Tench, Salmon, Conger,_ &c.
+
+Scale the foresaid fishes, being scal'd, cleansed and boned, season
+them with nutmeg and salt, or no spices at all, roul them up and
+bind them like brawn, being first rouled in a clean white cloth
+close bound up round it, boil them in water, white-wine, and salt,
+but first let the pan or vessel boil, put it in and scum it, then
+put in some large mace and slic't ginger. If you will only souce
+them boil them not down so much; if to jelly them, put to them some
+ising-glass, and serve them in collars whole standing in the jelly.
+
+
+  _Otherways to souce and jelly the foresaid Fishes._
+
+Make jelly of three tenches, three perches, and two carps, scale
+them, wash out the blood, and soak them in fair water three or four
+hours, leave no fat on them, then put them in a large pipkin with as
+much fair spring water as will cover them, or as many pints as pound
+of fish, put to it some ising-glass, and boil it close covered till
+two parts and a half be wasted; then take it off and strain it, let
+it cool, and being cold take off the fat on the top, pare the
+bottom, and put the jelly into three pipkins, put three quarts of
+white-wine to them, and a pound and a half of double refined sugar
+into each pipkin; then to make one red put a quarter of an ounce of
+whole cinamon, two races of ginger, two nutmegs, two or three
+cloves, and a little piece of turnsole dry'd, the dust rubbed out
+and steep'd in some claret-wine, put some of the wine into the
+jelly.
+
+To make another yellow, put a little saffron-water, nutmeg, as much
+cinamon as to the red jelly, and a race of ginger sliced.
+
+To the white put three blades of large mace, a race of ginger
+slic't, then set the jelly on the fire till it be melted, then have
+fiveteen whites of eggs beaten, and four pound and a half of refined
+sugar, beat amongst the eggs, being first beaten to fine powder;
+then divide the sugar and eggs equally into the three foresaid
+pipkins, stir it amongst the sugar very well, set them on the fire
+to stew, but not to boil up till you are ready to run it; let each
+pipkin cool a little before you run it, put a rosemary branch in
+each bag, and wet the top of your bags, wring them before you run
+them, and being run, put some into orange rinds, some into scollop
+shells, or lemon rindes in halves, some into egg shells or muscle
+shells, or in moulds for Jellies. Or you may make four colours, and
+mix some of the jelly with almonds-milk.
+
+You may dish the foresaid jellies on a pie-plate on a great dish in
+four quarters, and in the middle a lemon finely carved or cut into
+branches, hung with jellies, and orange peels, and almond jellies
+round about; then lay on a quarter of the white jelly on one quarter
+of the plate, another of red, and another of amber-jelly, the other
+whiter on another quarter, and about the outside of the plate of all
+the colours one by another in the rindes of oranges and lemons, and
+for the quarters, four scollop shells of four several colours, and
+dish it as the former.
+
+
+  _Pike Jelly otherways._
+
+Take a good large pike, draw it, wash out the blood, and cut it in
+pieces, then boil it in a gallon or 6 quarts of fair spring water,
+with half a pound of ising-glass close covered, being first clean
+scum'd, boil it on a soft fire till half be wasted; then strain the
+stock or broth into a clean bason or earthen pan, and being cold
+pare the bottom and top from the fat and dregs, put it in a pipkin
+and set it over the fire, melt it, and put it to the juyce of eight
+or nine lemons, a quart of white-wine, a race of ginger pared and
+slic't, three or four blades of large mace, as much whole cinamon,
+and a grain of musk and ambergriese tied up in a fine clean clout,
+then beat fifteen whites of eggs, and put to them in a bason four
+pound of double refined sugar first beaten to fine powder, stir it
+with the eggs with a rouling pin, and then put it among the jelly in
+the pipkin, stir them well together, and set it a stewing on a soft
+charcoal fire, let it stew there, but not boil up but one warm at
+least, let it stew an hour, then take it off and let it cool a
+little, run it through your jelly-bag, put a sprig of rosemary in
+the bottom of the bag, and being run, cast it into moulds. Amongst
+some of it put some almond milk or make it in other colours as
+aforesaid.
+
+
+  _To make White Jelly of two Pikes._
+
+Take two good handsome pikes, scale and draw them, and wash them
+clean from the blood, then put to them six quarts of good
+white-wine, and an ounce of ising-glass, boil them in a good large
+pipkin to a jelly, being clean scummed, then strain it and blow off
+the fat.
+
+Then take a quart of sweet cream, a quart of the jelly, a pound and
+a half of double refined sugar fine beaten, and a quarter of a pint
+of rose-water, put all together in a clean bason, and give them a
+warm on the fire, with half an ounce of fine searsed ginger, then
+set it a cooling, dish it into dice-work, or cast it into moulds and
+some other coloured Jellies. Or in place of cream put in
+almond-milk.
+
+
+  _To roast a Pike._
+
+Take a pike, scour off the slime, and take out the entrails, lard
+the back with pickled herrings, (you must have a sharp bodkin to
+make the holes to lard it) then take some great oysters and
+claret-wine, season the oysters with pepper and nutmeg, stuff the
+belly with oysters, and intermix the stuffing with rosemary, tyme,
+winter savory, sweet marjoram, a little onion, and garlick, sow
+these in the belly of the pike; then prepare two sticks about the
+breadth of a lath, (these two sticks and the spit must be as broad
+as the pike being tied on the spit) tie the pike on winding
+packthred about it, tye also along the side of the pike which is not
+defended by the spit and the laths, rosemary, and bays, baste the
+pike with butter and claret wine with some anchoves dissolved in it;
+when the pike is wasted or roasted, take it off, rip up the belly,
+and take out the whole herbs quite away, boil up the gravy, dish the
+pike, put the wine to it, and some beaten butter.
+
+
+  _To fry Pikes._
+
+Draw them, wash off the slime and the blood clean, wipe them dry
+with a clean cloth, flour them, and fry them in clarifi'd butter,
+being fried crisp and stiff, make sauce with beaten butter, slic't
+lemon, nutmeg, and salt, beaten up thick with a little fried
+parsley.
+
+Or with beaten butter, nutmeg, a little claret, salt, and slic't
+orange.
+
+Otherways, oyster-liquor, a little claret, beaten butter, slic't
+orange, and nutmeg, rub the dish with a clove of garlick, give the
+sauce a warm, and garnish the fish with slic't lemon or orange and
+barberries. Small pikes are best to fry.
+
+
+  _To fry a Pike otherways._
+
+The pike being scalded and splatted, hack the white or inside with a
+knife, and it will be ribbed, then fry it brown and crisp in
+clarified butter, being fried, take it up, drain all the butter from
+it, and wipe the pan clean, then put it again into the pan with
+claret, slic't ginger, nutmeg, an anchove, salt, and saffron beat,
+fry it till it half be consumed, then put in a piece of butter,
+shake it well together with a minced lemon or slic't orange, and
+dish it, garnish it with lemon, and rub the dish with a clove of
+garlick.
+
+
+  _To broil a Pike._
+
+Take a pike, draw it & scale it, broil it whole, splat it or scotch
+it with your knife, wash out the blood clean, and lay it on a clean
+cloth, salt it, and heat the gridiron very hot, broil it on a soft
+fire, baste it with butter, and turn it often; being finely broil'd,
+serve it in a dish with beaten butter, and wine-vinegar, or juyce of
+lemons or oranges, and garnish the fish with slices of oranges or
+lemons, and bunches of rosemary.
+
+
+  _Otherways._
+
+Take a pike, as abovesaid, being drawn, wash it clean, dry it, and
+put it in a dish with some good sallet oyl, wine vinegar, and salt,
+there let it steep the space of half an hour, then broil it on a
+soft fire, turn it and baste it often with some fine streight sprigs
+of rosemary, parsley, and tyme, baste it out of the dish where the
+oyl and vinegar is; then the pike being finely broil'd, dish it in a
+clean dish, put the same basting to it being warmed on the coals,
+lay the herbs round the dish, with some orange or lemon slices.
+
+
+  _To broil Mackarel or Horn kegg._
+
+Draw the Mackarel at the gills, and wash them, then dry them, and
+salt and broil them with mints, and green fennil on a soft fire, and
+baste them with butter, or oyl and vinegar, and being finely
+broil'd, serve them with beaten butter and vinegar, or oyl and
+vinegar, with rosemary, time, and parsley; or other sauce, beaten
+butter, and slices of lemon or orange.
+
+
+  _To broil Herrings, Pilchards, or Sprats._
+
+Gill them, wash and dry them, salt and baste them with butter, broil
+them on a soft fire, and being broi'ld serve them with beaten
+butter, mustard, and pepper, or beaten butter and lemon; other
+sauce, take the heads and bruise them in a dish with beer and salt,
+put the clearest to the herrings.
+
+
+  _To bake Pikes._
+
+Bake your pikes as you do carp, as you may see in the foregoing
+Section, only remember that small pikes are best to bake.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XV.
+
+  or
+
+  The Third Section for dressing of FISH.
+
+  _The most excellent ways of Dressing Salmon, Bace, or Mullet._
+
+
+  _To Calver Salmon to be eaten hot or cold._
+
+Chine it, and cut each side into two or three peices according to
+the bigness, wipe it clean from the blood and not wash it; then have
+as much wine and water as you imagine will cover it, make the liquor
+boil, and put in a good handful of salt; when the liquor boils put
+in the salmon, and boil it up quick with a quart of white-wine
+vinegar, keep up the fire stiff to the last, and being througly
+boil'd, which will be in the space of half an hour or less, then
+take it off the fire and let it cool, take it up into broad bottomed
+earthen pans, and being quite cold, which will be in a day, a night,
+or twelve hours, then put in the liquor to it, and so keep it.
+
+Some will boil in the liquor some rosemary bound up in a bundle
+hard, two or three cloves, two races of slic't ginger, three or four
+blades of large mace, and a lemon peel. Others will boil it in beer
+only.
+
+Or you may serve it being hot, and dish it on sippets in a clean
+scowred dish; dish it round the dish or in pieces and garnish it
+with slic't ginger, large mace, a clove or two, gooseberries,
+grapes, barberries, slic't lemon, fryed parsley, ellicksaders, sage,
+or spinage fried.
+
+To make sauce for the foresaid salmon, beat some butter up thick
+with a little fair water, put 2 or three yolks of eggs dissolved
+into it, with a little of the liquor, grated nutmeg, and some slic't
+lemon, pour it on the salmon, and garnish the dish with fine searsed
+manchet, barberries, slic't lemon, and some spices, and fryed greens
+as aforesaid.
+
+
+  _To stew a small Salmon, Salmon Peal, or Trout._
+
+Take a salmon, draw it, scotch the back, and boil it whole in a
+stew-pan with white-wine, (or in pieces) put to it also some whole
+cloves, large mace, slic't ginger, a bay-leaf or two, a bundle of
+sweet herbs well and hard bound up, some whole pepper, salt, some
+butter, and vinegar, and an orange in halves; stew all together, and
+being well stewed, dish them in a clean scowred dish with carved
+sippets, lay on the spices and slic't lemon, and run it over with
+beaten butter, and some of the gravy it was stewed in; garnish the
+dish with some fine searsed manchet or searsed ginger.
+
+
+  _Otherways a most excellent way to stew Salmon._
+
+Take a rand or jole of salmon, fry it whole raw, and being fryed,
+stew it in a dish on a chaffing dish of coals, with some
+claret-wine, large mace, slic't nutmeg, salt, wine-vinegar, slic't
+orange, and some sweet butter; being stewed and the sauce thick,
+dish it on sippets, lay the spices on it, and some slices of
+oranges, garnish the dish with some stale manchet finely searsed and
+strewed over all.
+
+
+  _To pickle Salmon to keep all the year._
+
+Take a Salmon, cut it in six round pieces, then broil it in
+white-wine, vinegar, and a little water, three parts wine and
+vinegar, and one of water; let the liquor boil before you put in the
+salmon, and boil it a quarter of an hour; then take it out of the
+liquor, drain it very well, and take rosemary sprigs, bay-leaves,
+cloves, mace, and gross pepper, a good quantity of each, boil them
+in two quarts of white-wine, and two quarts of white-wine vinegar,
+boil it well, then take the salmon being quite cold, and rub it with
+pepper, and salt, pack it in a vessel that will but just contain it,
+lay a layer of salmon and a layer of spice that is boil'd in the
+liquor; but let the liquor and spice be very cold before you put it
+to it; the salmon being close packed put in the liquor, and once in
+half a year, or as it grows dry, put some white-wine or sack to it,
+it will keep above a year; put some lemon-peel into the pickle, let
+the salmon be new taken if possible.
+
+
+  _An excellent way to dress Salmon, or other Fish._
+
+Take a piece of fresh salmon, wash it clean in a little
+wine-vinegar, and let it lye a little in it in a broad pipkin with a
+cover, put to it six spoonfuls of water, four of vinegar, as much of
+white-wine, some salt, a bundle of sweet herbs, a few whole cloves,
+a little large mace, and a little stick of cinamon, close up the
+pipkin with paste, and set it in a kettle of seething water, there
+let it stew three hours; thus you may do carps, trouts, or eels, and
+alter the taste at your pleasure.
+
+
+  _To hash Salmon._
+
+Take salmon and set it in warm water, take off the skin, and mince a
+jole, rand, or tail with some fresh eel; being finely minced season
+it with beaten cloves, mace, salt, pepper, and some sweet herbs;
+stew it in a broad mouthed pipkin with some claret wine,
+gooseberries, barberries, or grapes, and some blanched chesnuts;
+being finely stewed serve it on sippets about it, and run it over
+with beaten butter, garnish the dish with stale grated manchet
+searsed, some fryed oysters in batter, cockles, or prawns; sometimes
+for variety use pistaches, asparagus boil'd and cut an inch long, or
+boil'd artichocks, and cut as big as a chesnut, some stewed oysters,
+or oyster-liquor, and some horse-raddish scraped, or some of the
+juyce; and rub the bottom of the dish wherein you serve it with a
+clove of garlick.
+
+
+  _To dress Salmon in Stoffado._
+
+Take a whole rand or jole, scale it, and put it in an earthen
+stew-pan, put to it some claret, or white-wine, some wine-vinegar,
+a few whole cloves, large mace, gross pepper, a little slic't
+ginger, salt, and four or five cloves of garlick, then have three or
+four streight sprigs of rosemary as much of time, and sweet
+marjoram, two or 3 bay leaves and parsley bound up into a bundle
+hard, and a quarter of a pound of good sweet butter, close up the
+earthen pot with course paste, bake it in an oven, & serve it on
+sippets of French bread, with some of the liquor and spices on it,
+run it over with beaten butter and barberries, lay some of the herbs
+on it, slic't lemon and lemon-peel.
+
+
+  _To marinate Salmon to be eaten hot or cold._
+
+Take a Salmon, cut it into joles and rands, & fry them in good sweet
+sallet oyl or clarified butter, then set them by in a charger, and
+have some white or claret-wine, & wine vinegar as much as will cover
+it, put the wine & vinegar into a pipkin with all maner of sweet
+herbs bound up in a bundle as rosemary, time, sweet marjoram, parsly
+winter-savory, bay-leaves, sorrel, and sage, as much of one as the
+other, large mace, slic't ginger, gross pepper, slic't nutmeg, whole
+cloves, and salt; being well boil'd together, pour it on the fish,
+spices and all, being cold, then lay on slic't lemons, and
+lemon-peel, and cover it up close; so keep it for present spending,
+and serve it hot or cold with the same liquor it is soust in, with
+the spices, herbs, and lemons on it.
+
+If to keep long, pack it up in a vessel that will but just hold it,
+put to it no lemons nor herbs, only bay-leaves; if it be well
+packed, it will keep as long as sturgeon, but then it must not be
+splatted, but cut round ways through chine and all.
+
+
+  _To boil Salmon in stewed Broth._
+
+Take a jole, chine, or rand, put it in a stew-pan or large pipkin
+with as much claret wine and water as will cover it, some raisins of
+the sun, prunes, currans, large mace, cloves, whole cinamon, slic't
+ginger, and salt, set it a stewing over a soft fire, and when it
+boils put in some thickning of strain'd bread, or flour, strain'd
+with some prunes being finely stewed, dish it up on sippets in a
+clean scowred dish, put a little sugar in the broth, the fruit on
+and some slic't lemon.
+
+
+  _To fry Salmon._
+
+Take a jole, rand, or chine, or cut it round through chine and all
+half an inch thick, or in square pieces fry it in clarified butter;
+being stiff & crisp fryed, make sauce with two or three spoonfuls of
+claret-wine, some sweet butter, grated nutmeg, some slices of
+orange, wine-vinegar, and some oyster-liquor; stew them all
+together, and dish the salmon, pour on the sauce, and lay on some
+fresh slices of oranges and fryed parsley, ellicksander, sage-leaves
+fryed in batter, pippins sliced and fryed, or clary fryed in butter,
+or yolks of eggs, and quarters of oranges and lemons round the dish
+sides, with some fryed greens in halves or quarters.
+
+
+  _To roast a Salmon according to this Form._
+
+Take a salmon, draw it at the gills, and put in some sweet herbs in
+his belly whole; the salmon being scalded and the slime wip't off,
+lard it with pickled herrings, or a fat salt eel, fill his belly
+with some great oysters stewed, and some nutmeg; let the herbs be
+tyme, rosemary, winter savory, sweet marjoram, a little onion and
+garlick, put them in the belly of the salmon, baste it with butter,
+and set it in an oven in a latten dripping-pan, lay it on sticks and
+baste it with butter, draw it, turn it, and put some claret wine in
+the pan under it, let the gravy drip into it, baste it out of the
+pan with rosemary and bayes, and put some anchoves into the wine
+also, with some pepper and nutmeg; then take the gravy and clear off
+the fat, boil it up, and beat it thick with butter; then put the
+fish in a large dish, pour the sauce on it, and rip up his belly,
+take out some of the oysters, and put them in the sauce, and take
+away the herbs.
+
+
+  _Otherways._
+
+Take a rand or jole, cut it into four pieces, and season it with a
+little nutmeg and salt, stick a few cloves, and put it on a small
+spit, put between it some bay-leaves, and stick it with little
+sprigs of rosemary, roast it and baste it with butter, save the
+gravy, with some wine-vinegar, sweet butter, and some slices of
+orange; the meat being rosted, dish it, and pour on the sauce.
+
+
+  _To broil or toast Salmon._
+
+Take a whole salmon, a jole, rand, chine, or slices cut round it the
+thickness of an inch, steep these in wine-vinegar, good sweet sallet
+oyl and salt, broil them on a soft fire, and baste them with the
+same sauce they were steeped in, with some streight sprigs of
+rosemary, sweet marjoram, tyme, and parsley: the fish being broil'd,
+boil up the gravy and oyster-liquor, dish up the fish, pour on the
+sauce, and lay the herbs about it.
+
+
+  _To broil or roast a Salmon in Stoffado._
+
+Take a jole, rand, or chine, and steep it in claret-wine,
+wine-vinegar, white-wine, large mace, whole cloves, two or three
+cloves of garlick, slic't ginger, gross pepper and salt; being
+steeped about two hours, broil it on a soft fire, and baste it with
+butter, or very good sallet oyl, sprigs of rosemary, tyme, parsley,
+sweet marjoram, and some two or three bay-leaves, being broiled,
+serve it with the sauce it was steeped in, with a little
+oyster-liquor put to it, dish the fish, warm the sauce it was stewed
+in, and pour it on the fish either in butter or oyl, lay the spices
+and herbs about it; and in this way you may roast it, cut the jole,
+or rand in six pieces if it be large, and spit it with bayes and
+rosemary between, and save the gravy for sauce.
+
+
+  _Sauces for roast or boil'd Salmon._
+
+Take the gravy of the salmon, or oyster liquor, beat it up thick
+with beaten butter, claret wine, nutmeg, and some slices of orange.
+
+Otherways, with gravy of the salmon, butter, juyce of orange or
+lemon, sugar, and cinamon, beat up the sauce with the butter pretty
+thick, dish up the salmon, pour on the sauce, and lay it on slices
+of lemon.
+
+Or beaten butter, with slices of orange or lemon, or the juyce of
+them, or grape verjuyce and nutmeg.
+
+Otherways, the gravy of the salmon, two or three anchoves dissolved
+in it, grated nutmeg, and grated bread beat up thick with butter,
+the yolk of an egg and slices of oranges, or the juyce of it.
+
+
+  _To bake Salmon._
+
+Take a salmon being new, scale it, draw it, and wipe it dry, scrape
+out the blood from the back-bone, scotch it on the back and side,
+then season it with pepper, nutmeg, and salt; the pie being made,
+put butter in the bottom of it, a few whole cloves, and some of the
+seasoning, lay on the salmon, and put some whole cloves on it, some
+slic't nutmeg, and butter, close it up and baste it over with eggs,
+or saffron water, being baked fill it up with clarified butter.
+
+Or you may flay the salmon, and season as aforesaid with the same
+spices, and not scotch it but lay on the skin again, and lard it
+with Eels.
+
+For the past only boiling liquor, with three gallons of fine or
+course flour made up very stiff.
+
+
+  _To make minced Pies of Salmon._
+
+Mince a rand of fresh salmon very small, with a good fresh water eel
+being flayed and boned; then mince, some violet leaves, sorrel,
+strawberry-leaves, parsley, sage, savory, marjoram, and time, mingle
+all together with the meat currans, cinamon, nutmeg, pepper, salt,
+sugar, caraways; rose-water, white-wine, and some minced orangado,
+put some butter in the bottom of the pies, fill them, and being
+baked ice them, and scrape on sugar; Make them according to these
+forms.
+
+
+  _To make Chewits of Salmon._
+
+Mince a rand of salmon with a good fresh water eel, being boned,
+flayed, and seasoned with pepper, salt, nutmeg cinamon, beaten
+ginger, caraway-seed, rose-water, butter, verjuyce, sugar, and
+orange-peel minced mingle all together with some slic't dates, and
+currans, put butter in the bottom, fill the pies, close them up,
+bake them, and ice them.
+
+
+  _To make a Lumber Pye of Salmon._
+
+Mince a rand, jole, or tail with a good fat fresh eel seasoned in
+all points as beforesaid, put five or six yolks of eggs to it with
+one or two whites, make it into balls or rouls, with some hard eggs
+in quarters, put some butter in the pye, lay on the rouls, and on
+them large mace, dates in halves, slic't lemon, grapes, or
+barberries, & butter, close it up, bake it, and ice it; being baked,
+cut up the cover, fry some sage-leaves in batter, in clarified
+butter, and stick them in the rouls, cut the cover, and lay it on
+the plate about the pie, or mingle it with an eel cut into dice
+work, liquor it with verjuyce, sugar, and butter.
+
+
+  _To boil Bace, Mullet, Gurnet, Rochet, Wivers,_ &c.
+
+Take a mullet, draw it, wash it, and boil it in fair water and salt,
+with the scales on, either splatted or whole, but first let the
+liquor boil, being finely boiled, dish it upon a clean scowred dish,
+put carved sippets round about it, and lay the white side uppermost,
+garnish it with slic't lemon, large mace, lemon-peel, and
+barberries, then make a lear or sauce with beaten butter, a little
+water, slices of lemon, juyce of grapes or orange, strained with the
+yolks of two or three eggs.
+
+
+  _To souce Mullets or Bace._
+
+Draw them & boil them with the scales, but first wash them clean, &
+lay them in a dish with some salt, cast upon them some slic't
+ginger, & large mace, put some wine vinegar to them, and two or
+three cloves; then set on the fire a kettle with as much wine as
+water, when the pan boils put in the fish and some salt; boil it
+with a soft fire, & being finely boiled and whole, take them up with
+a false bottom and 2 wires all together. If you will jelly them,
+boil down the liquor to a jelly with a piece of ising-glass; being
+boil'd to a jelly, pour it on the fish, spices and all into an
+earthen flat bottomed pan, cover it up close, and when you dish the
+fish, serve it with some of the jelly on it, garnish the dish with
+slic't ginger and mace, and serve with it in saucers wine vinegar,
+minc't fennil and slic't ginger; garnish the dish with green fennil
+and flowers, and parsley on the fish.
+
+
+  _To marinate Mullets or Bace._
+
+Scale the mullets, draw them, and scrape off the slime, wash & dry
+them with a clean cloth, flour them and fry them in the best sallet
+oyl you can get, fry them in a frying pan or in a preserving pan,
+but first before you put in the fish to fry, make the oyl very hot,
+fry them not too much, but crisp and stiff; being clear, white, and
+fine fryed, lay them by in an earthen pan or charger till they be
+all fry'd, lay them in a large flat bottom'd pan that they may lie
+by one another, and upon one another at length, and pack them close;
+then make pickle for them with as much wine vinegar as will cover
+them the breadth of a finger, boil in it a pipkin with salt,
+bay-leaves, sprigs or tops of rosemary, sweet marjoram, time,
+savory, and parsley, a quarter of a handful of each, and whole
+pepper; give these things a warm or two on the fire, pour it on the
+fish, and cover it close hot; then slice 3 or 4 lemons being par'd,
+save the peels, and put them to the fish, strow the slices of lemon
+over the fish with the peels, and keep them close covered for your
+use. If this fish were barrel'd up, it would keep as long as
+sturgeon, put half wine vinegar, and half white-wine, the liquor not
+boil'd, nor no herbs in the liquor, but fry'd bay-leaves, slic't
+nutmegs, whole cloves, large mace, whole pepper, and slic't ginger;
+pack the fishes close, and once a month turn the head of the vessel
+downward; will keep half a year without barrelling.
+
+Marinate these fishes following as the mullet; _viz_, Bace, Soals,
+Plaice, Flounders, Dabs, Pike, Carp, Bream, Pearch, Tench, Wivers,
+Trouts, Smelts, Gudgeons, Mackarel, Turbut, Holly-bur, Gurnet,
+Roachet, Conger, Oysters, Scollops, Cockles, Lobsters, Prawns,
+Crawfish, Muscles, Snails, Mushrooms, Welks, Frogs.
+
+
+  _To marinate Bace, Mullet, Gurnet, or Rochet otherways._
+
+Take a gallon of vinegar, a quart of fair water, a good handful of
+bay-leaves, as much of rosemary, and a quarter of a pound of pepper
+beaten, put these together, and let them boil softly, season it with
+a little salt, then fry your fish in special good sallet oyl, being
+well clarifi'd, the fish being fryed put them in an earthen vessel
+or barrel, lay the bay-leaves, and rosemary between every layer of
+the fish, and pour the broth upon it, when it is cold close up the
+vessel; thus you may use it to serve hot or cold, and when you dish
+it to serve, garnish it with slic't lemon, the peel and barberries.
+
+
+  _To broil Mullet, Bace, or Bream._
+
+Take a mullet; draw it, and wash it clean, broil it with the scales
+on, or without scales, and lay it in a dish with some good sallet
+oyl, wine vinegar, salt, some sprigs of rosemary, time, and parsley,
+then heat the gridiron, and lay on the fish, broil it on a soft
+fire, on the embers, and baste it with the sauce it was steep'd in,
+being broiled serve it in a clean warm dish with the sauce it was
+steeped in, the herbs on it, and about the dish, cast on salt, and
+so serve it with slices of orange, lemon, or barberries.
+
+Or broil it in butter and vinegar with herbs as above-said, and make
+sauce with beaten butter and vinegar.
+
+Or beaten butter and juyce of lemon and orange.
+
+Sometimes for change, with grape verjuyce, juyce of sorrel, beaten
+butter and the herbs.
+
+
+  _To fry Mullets._
+
+Scale, draw, and scotch them, wash them clean, wipe them dry and
+flour them, fry them in clarified butter, and being fried, put them
+in a dish, put to them some claret wine, slic't ginger, grated
+nutmeg, an anchove, salt, and some sweet butter beat up thick, give
+the fish a warm with a minced lemon, and dish it, but first rub the
+dish with a clove of garlick.
+
+The least Mullets are the best to fry.
+
+
+  _To bake a Mullet or Bace._
+
+Scale, garbidge, wash and dry the Mullet very well, then lard it
+with a salt eel, season it, and make a pudding for it with grated
+bread, sweet herbs, and some fresh eel minced, put also the yolks of
+hard eggs, an anchove wash'd & minc'd very small, some nutmeg, &
+salt, fill the belly or not fill it at all, but cut it into quarters
+or three of a side, and season them with nutmeg, ginger, and pepper,
+lay them in your pie, and make balls and lay them upon the pieces of
+Mullet, then put on some capers, prawns, or cockles, yolks of eggs
+minced, butter, large mace, and barberries, close it up, and being
+bak'd cut up the lid, and stick it full of cuts of paste, lozenges,
+or other pretty garnish, fill it up with beaten butter, and garnish
+it with slic't lemon.
+
+Or you may bake it in a patty pan with better paste than that which
+is made for pyes.
+
+This is a very good way for tench or bream.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XVI.
+
+  or,
+
+  The fourth Section for dressing of FISH.
+
+  _Shewing the exactest ways of dressing Turbut, Plaice,
+    Flounders, and Lampry._
+
+
+  _To boil Turbut to eat hot._
+
+Draw and wash them clean, then boil them in white wine and water, as
+much of the one as of the other with some large mace, a few cloves,
+salt, slic't ginger, a bundle of time and rosemary fast bound up;
+when the pan boils put in the fish, scum it as it boils, and being
+half boil'd, put in some lemon-peel; being through boiled, serve it
+in this broth, with the spices, herbs, and slic't lemon on it; or
+dish it on sippets with the foresaid garnish, and serve it with
+beaten butter.
+
+
+  _Turbut otherways calvered._
+
+Draw the turbut, wash it clean, and boil it in half wine and half
+water, salt, and vinegar; when the pan boils put in the fish, with
+some slic't onions, large mace, a clove or two, some slic't ginger,
+whole pepper, and a bundle of sweet herbs, as time, rosemary, and a
+bay-leaf or two; scotch the fish on the white side very thick
+overthwart only one way, before you put it a boiling; being half
+boiled, put in some lemon or orange peel; and being through boil'd,
+serve it with the spices, herbs, some of the liquor, onions, and
+slic't lemon.
+
+Or serve it with beaten butter, slic't lemon, herbs, spices, onions
+and barberries. Thus also you may dress holyburt.
+
+
+  _To boil Turbut or Holyburt otherways._
+
+Boil it in fair water and salt, being drawn and washed clean, when
+the pan boils put in the fish and scum it; being well boil'd dish
+it, and pour on it some stew'd oysters and slic't lemon; run it over
+with beaten butter beat up thick with juyce of oranges, pour it over
+all, then cut sippets, and stick it with fryed bread.
+
+
+  _Otherways._
+
+Serve them with beaten butter, vinegar, and barberries, and sippets
+about the dish.
+
+
+  _To souce Turbut or Holyburt otherways._
+
+Take and draw the fish, wash it clean from the blood and slime, and
+when the pan boils put in the fish in fair water and salt, boil it
+very leisurely, scum it, and season it pretty savory of the salt,
+boil it well with no more water then will cover it. If you intend to
+keep it long, boil it in as much water as white-wine, some wine
+vinegar, slic't ginger, large mace, two or three cloves, and some
+lemon-peel; being boil'd and cold, put in a slic't lemon or two,
+take up the fish, and keep it in an earthen pan close covered, boil
+these fishes in no more liquor than will cover them, boil them on a
+soft fire simering.
+
+
+  _To stew Turbut or Holyburt._
+
+Take it and cut it in slices, then fry it, and being half fryed put
+it in a stew-pan or deep dish, then put to it some claret, grated
+nutmeg, three or four slices of an orange, a little wine-vinegar,
+and sweet butter, stew it well, dish it, and run it over with beaten
+butter, slic't lemon or orange, and orange or lemon-peel.
+
+
+  _To fry Turburt or Hollyburt._
+
+Cut the fish into thin slices, hack it with the knife, and it will
+be ribbid, then fry it almost brown with butter, take it up,
+draining all the butter from it, then the pan being clean, put it in
+again with claret, slic't ginger, nutmeg, anchove, salt, and saffron
+beat, fry it till it be half consumed, then put in a piece of
+butter, shaking it well together with a minced lemon, and rub the
+dish with a clove of garlick.
+
+To hash turbut, make a farc't meat of it, to rost or broil it, use
+in all points as you do sturgeon, and marinate it as you do carp.
+
+
+  _The best way to calver Flounders._
+
+Take them alive, draw and scotch them very thick on the white side,
+then have a pan of white-wine and wine vinegar over the fire with
+all manner of spices, as large mace, salt, cloves, slic't ginger,
+some great onions slic't, the tops of rosemary, time, sweet
+marjoram, pick'd parsley, and winter savory, when the pan boils put
+in the flounders, and no more liquor than will cover them; cover the
+pan close, and boil them up quick, serve them hot or cold with
+slic't lemon, the spices and herbs on them and lemon peel.
+
+Broil flounders as you do bace and mullet, souce them as pike,
+marinate, and dress them in stoffado as carp, and bake them as
+oysters.
+
+
+  _To boil Plaice hot to butter._
+
+Draw them, and wash them clean, then boil them in fair water and
+salt, when the pan boils put them in being very new, boil them up
+quick with a lemon-peel; dish them upon fine sippets round about
+them, slic't lemon on them, the peel and some barberries, beat up
+some butter very thick with some juyce of lemon and nutmeg grated,
+and run it over them hot.
+
+
+  _Otherways._
+
+Boil them in white-wine vinegar, large mace, a clove or two, and
+slic't ginger; being boil'd serve them in beaten butter, with the
+juyce of sorrel, strained bread, slic't lemon, barberries, grapes,
+or gooseberries.
+
+
+  _To stew Plaice._
+
+Take and draw them, wash them clean, and put them in a dish,
+stew-pan or pipkin, with some claret or white wine, butter, some
+sweet herbs, nutmeg, pepper, an onion and salt; being finely stewed,
+serve them with beaten butter on carved sippets, and slic't lemon.
+
+
+  _Otherways._
+
+Draw, wash, and scotch them, then fry them not too much; being
+fried, put them in a dish or stew-pan, put to them some claret wine,
+grated nutmeg, wine vinegar, butter, pepper, and salt, stew them
+together with some slices of orange.
+
+
+  _To bake a Lampry._
+
+Draw it, and split the back on the inside from the mouth to the end
+of the tail, take out the string in the back, flay her and truss her
+round, parboil it and season it with nutmeg, pepper, and salt, put
+some butter in the bottom of the pie, and lay on the lampry with two
+or three good big onions, a few whole cloves and butter, close it up
+and baste it over with yolks of eggs, and beer or saffron water,
+bake it, and being baked, fill it up with clarified butter, stop it
+up with butter in the vent hole, and put in some claret wine, but
+that will not keep long.
+
+
+  _To bake a Lampry otherways with an Eel._
+
+Flay it, splat it, and take out the garbidg, then have a good fat
+eel, flay it, draw it, and bone it, wipe them dry from the slime,
+and season them with pepper, salt, and nutmeg, cut them in equal
+pieces as may conveniently lye in a square or round pye, lay butter
+in the bottom, and three or four good whole onions, then lay a layer
+of eels over the butter, and on that lay a lampry, then another of
+eel, thus do till the pye be full, and on the top of all put some
+whole cloves and butter, close it up and bake it being basted over
+with saffron water, yolks of eggs, and beer, and being baked and
+cold, fill it up with beaten butter. Make your pies according to
+these forms.
+
+
+  _To bake a Lampry in the Italian Fashion to eat hot._
+
+Flay it, and season it with nutmeg, pepper, salt, cinamon, and
+ginger, fill the pie either with Lampry cut in pieces or whole, put
+to it raisins, currans, prunes, dryed cherries, dates, and butter,
+close it up, and bake it, being baked liquor it with strained
+almonds, grape verjuyce, sugar, sweet herbs chop't and boil'd all
+together, serve it with juyce of orange, white wine, cinamon, and
+the blood of the lampry, and ice it, thus you may also do lampurns
+baked for hot.
+
+
+  _To bake a Lampry otherways in Patty-pan or dish._
+
+Take a lampry, roast it in pieces, being drawn and flayed, baste it
+with butter, and being roasted and cold, put it into a dish with
+paste or puff paste; put butter to it, being first seasoned with
+pepper, nutmeg, cinamon, ginger, and salt, seasoned lightly, some
+sweet herbs chopped, grated bisket bread, currans, dates, or slic't
+lemon, close it up and bake it, being baked liquor it with butter,
+white-wine, or sack, and sugar.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XVII.
+
+  or,
+
+  The Fifth Section of FISH.
+
+  _Shewing the best way to Dress Eels, Conger, Lump, and Soals._
+
+
+  _To boil Eels to be eaten hot._
+
+Draw them, flay them, and wipe them clean, then put them in a posnet
+or stew-pan, cut them three inches long, and put to them some
+white-wine, white-wine vinegar, a little fair water, salt, large
+mace, and a good big onion stew the foresaid together with a little
+butter; being finely stewed and tender, dish them on carved sippets,
+or on slices of French bread, and serve them with boil'd currans
+boil'd by themselves, slic't lemon, barberries, and scrape on sugar.
+
+  _Otherways._
+
+Draw and flay them, cut them into pieces, and boil them in a little
+fair water, white-wine, an anchove, some oyster-liquor, large mace,
+two or three cloves bruised, salt, spinage, sorrel, and parsley
+grosly minced with a little onion and pepper, dish them upon fine
+carved sippets; then broth them with a little of that broth, and
+beat up a lear with some good butter, the yolk of an egg or two, and
+the rinde and slices of a lemon.
+
+
+  _To stew Eels._
+
+Flay them, cut them into pieces, and put them into a skillet with
+butter, verjuyce, and fair water as much as will cover them, some
+large mace, pepper, a quarter of a pound of currans, two or three
+onions, three or four spoonfuls of yeast, and a bundle of sweet
+herbs, stew all these together till the fish be very tender, then
+dish them, and put to the broth a quarter of a pound of butter,
+a little salt, and sugar, pour it on the fish, sippet it, and serve
+it hot.
+
+
+  _To stew Eels in an Oven._
+
+Cut them in pieces, being drawn and flayed, then season them with
+pepper, salt, and a few sweet herbs chopped small, put them into an
+earthen pot, and set them up on end, put to them four or five cloves
+of garlick, and two or three spoonfulls of fair water, bake them,
+and serve them on sippets.
+
+
+  _To stew Eels otherways to be eaten hot._
+
+Draw the eels, flay them, and cut them into pieces three inches
+long, then put them into a broad mouthed pipkin with as much
+white-wine and water as will cover them put to them some stripped
+tyme, sweet marjoram, savory, picked parsley, and large mace, stew
+them well together and serve them on fine sippets, stick bay-leaves
+round the dish garnish the meat with slic't lemon, and the dish with
+fine grated manchet.
+
+
+  _To stew whole Eels to be eaten hot._
+
+Take three good eels, draw, flay them, and truss them round, (or in
+pieces,) then have a quart of white-wine, three half pints of
+wine-vinegar, a quart of water, some salt, and a handful of rosemary
+and tyme bound up hard, when the liquor boils put in the eels with
+some whole pepper, and large mace; being boil'd, serve them with
+some of the broth, beat up thick with some good butter and slic't
+lemon, dish them on sippets with some grapes, barberries, or
+gooseberries.
+
+
+  _Otherways._
+
+Take three good eels, draw, flay, and scotch them with your knife,
+truss them round, or cut them in pieces, and fry them in clarified
+butter, then stew them between two dishes, put to them some two or
+three spoonfuls of claret or white-wine, some sweet butter, two or
+three slices of an orange, some salt, and slic't nutmeg; stew all
+well together, dish them, pour on the sauce, and run it over with
+beaten butter, and slices of fresh orange, and put fine sippets
+round the dish.
+
+
+  _To dress Eels in Stoffado._
+
+Take two good eels, draw, flay them, and cut them in pieces three
+inches long, put to them half as much claret wine as will cover
+them, or white-wine, wine-vinegar, or elder-vinegar, some whole
+cloves, large mace, gross pepper, slic't ginger, salt, four or five
+cloves of garlick, being put into a pipkin that will contain it, put
+to them also three or four sprigs of sweet herbs, as rosemary, tyme,
+or sweet marjoram; 2 or 3 bay leaves, and some parsley; cover up the
+pipkin, and paste the cover, then stew it in an oven, in one hour it
+will be baked, serve it hot for dinner or supper on fine sippets of
+French bread, and the spices upon it, the herbs, slic't lemon, and
+lemon-peel, and run it over with beaten butter.
+
+
+  _To souce Eels in Collars._
+
+Take a good large silver eel, flay it (or not) take out the back
+bone, and wash and wipe away the blood with a dry cloth, then season
+it with beaten nutmeg and salt, cut off the head and roul in the
+tail; being seasoned in the in side, bind it up in a fine white
+cloth close and streight; then have a large skillet or pipkin, put
+in it some fair water and white wine, of each a like quantity, and
+some salt, when it boils put in the eel; being boil'd tender take it
+up, and let it cool, when it is almost cold keep it in sauce for
+your use in a pipkin close covered, and when you will serve it take
+it out of the cloth, pare it, and dish it in a clean dish or plate,
+with a sprig of rosemary in the middle of the Collar: Garnish the
+dish with jelly, barberries and lemon.
+
+If you will have it jelly, put in a piece of ising-glass after the
+eel is taken up, and boil the liquor down to a jelly.
+
+
+  _To jelly Eels otherways._
+
+Flay an eel, and cut it into rouls, wash it clean from the blood,
+and boil it in a dish with some white-wine, and white-wine vinegar,
+as much water as wine and vinegar, and no more of the liquor than
+will just cover it; being tender boil'd with a little salt, take it
+up and boil down the liquor with a piece of ising-glass, a blade of
+mace, a little juyce of orange and sugar; then the eel being dished,
+run the clearest of the jelly over it.
+
+
+  _To souce Eels otherways in Collars._
+
+Take two fair eels, flay them, and part them down the back, take out
+the back-bone, then take tyme, parsley, & sweet marjoram, mince them
+small, and mingle them with nutmeg, ginger, pepper, and salt; then
+strow it on the inside of the eels, then roul them up like a collar
+of brawn, and put them in a clean cloth, bind the ends of the cloth,
+and boil them tender with vinegar, white-wine, salt, and water, but
+let the liquor boil before you put in the Eels.
+
+
+  _To souce Eels otherways in a Collar or Roll._
+
+Take a large great eel, and scowr it with a handful of salt, then
+split it down the back, take out the back bone and the guts, wipe
+out the blood clean, and season the eel with pepper, nutmeg, salt,
+and some sweet herbs minced and strowed upon it, roul it up, and
+bind it up close with packthred like a collar of brawn, boil it in
+water, salt, vinegar, and two or three blades of mace, boil it half
+an hour; and being boil'd, put to it a slic't lemon, and keep it in
+the same liquor; when you serve it, serve it in a collar or cut it
+out in round slices, lay six or seven in a dish, and garnish it in
+the dish with parsley and barberries, or serve with it vinegar in
+saucers.
+
+
+  _To souce Eels otherways cut in pieces, or whole._
+
+Take two or three great eels, scowr them in salt, draw them and wash
+them clean, cut them in equal pieces three inches long, and scotch
+them cross on both sides, put them in a dish with wine-vinegar, and
+salt; then have a kettle over the fire with fair water and a bundle
+of sweet herbs 2 or three great onions, and some large mace; when
+the kettle boils put in the eels, wine, vinegar, and salt; being
+finely boil'd and tender, drain them from the liquor and when they
+are cold take some of the broth and a pint of white wine, boil it up
+with some saffron beaten to powder, or it will not colour the wine;
+then take out the spices of the liquor where it was boiled and put
+it in the last broth made for it, leave out the onions and herbs of
+the first broth, and keep it in the last.
+
+
+  _To make a Hash of Eels._
+
+Take a good large eel or two, flay, draw, and wash them, bone and
+mince them, then season them with cloves and mace, mix with them
+some good large oysters, a whole onion, salt, a little white-wine,
+and an anchove, stew them upon a soft fire, and serve them on fine
+carved sippets, garnish them with some slic't orange and run them
+over with beaten butter thickned with the yolk of an egg or two,
+some grated nutmeg, and juyce of orange.
+
+
+  _To make a Spitch-Cock, or broil'd Eels._
+
+Take a good large eel, splat it down the back, and joynt the
+back-bone; being drawn, and the blood washed out, leave on the skin,
+and cut it in four pieces equally, salt them, and bast them with
+butter, or oyl and vinegar; broil them on a soft fire, and being
+finely broil'd, serve them in a clean dish, with beaten butter and
+juyce of lemon, or beaten butter, and vinegar, with sprigs of
+rosemary round about them.
+
+
+  _To broil salt Eels._
+
+Take a salt eel and boil it tender, being flayed and trust round
+with scuers, boil it tender on a soft fire, then broil it brown, and
+serve it in a clean dish with two or three great onions boil'd whole
+and tender, and then broil'd brown; serve them on the eel with oyl
+and mustard in saucers.
+
+
+  _To roast an Eel._
+
+Cut it three inches long, being first flayed and drawn, split it,
+put it on a small spit, & roast it, set a dish under it to save the
+gravy, and roast it fine and brown, then make sauce with the gravy,
+a little vinegar, salt, pepper, a clove or two, and a little grated
+parmisan, or old _English_ cheese, or a little botargo grated; the
+eel being roasted, blow the fat off the gravy, and put to it a piece
+of sweet butter, shaking it well together with some salt, put it in
+a clean dish, lay the eel on it, and some slices of oranges.
+
+
+  _To roast Eels otherways._
+
+Take a good large silver eel, draw it, and flay it in pieces of four
+inches long, spit it on a small spit with some bay-leaves, or large
+sage leaves between each piece spit it cross ways, and roast it;
+being roasted, serve it with beaten butter, beaten with juyce of
+oranges, lemons, or elder vinegar, and beaten nutmeg, or serve it
+with venison sauce, and dredge it with beaten caraway-seed, cinamon,
+flour, or grated bread.
+
+
+  _To bake Eels in Pye, Dish or Patty-pan._
+
+Take good fresh water eels, draw, and flay them, cut them in pieces,
+and season them with pepper, salt, and nutmeg, lay them in a pye
+with some prunes, currans, grapes, gooseberries, or barberries,
+large mace, slic't dates and butter, close it up and bake it, being
+baked, liquor it with white-wine, sugar, and butter, and ice it.
+
+If you bake it in a dish in paste, bake it in cold butter paste,
+rost the eel, & let it be cold, season it with nutmeg pepper,
+ginger, cinamon, and salt, put butter on the paste, and lay on the
+eel with a few sweet herbs chopped, and grated bisket-bread, grapes,
+currans, dates, large mace, and butter, close it up and bake it,
+liquor it, and ice it.
+
+
+  _Otherways._
+
+Take good fresh water eels; flay and draw them, season them with
+nutmeg, pepper, and salt, being cut in pieces, lay them in the pie,
+and put to them some two or three onions in quaters, some butter,
+large mace, grapes, barberries or gooseberries, close them up and
+bake them; being baked liquor them with beaten butter, beat up thick
+with the yolks of two eggs, and slices of an orange.
+
+Sometimes you may bake them with a minced onion, some raisins of the
+sun, and season them with some ginger, pepper, and salt.
+
+
+  _To bake Eels otherways._
+
+Take half a douzen good eels, flay them and take out the bones,
+mince them and season them with nutmeg, pepper, and salt, lay some
+butter in the pye, and lay a lay of Eel, and a lay of watred salt
+Eel, cut into great lard as big as your finger, lay a lay of it, and
+another of minced eel, thus lay six or seven lays, and on the top
+lay on some whole cloves, slic't nutmeg, butter, and some slices of
+salt eel, close it up and bake it, being baked fill it up with some
+clarified butter, and close the vent. Make your pye round according
+to this form.
+
+
+  _To bake Eels with Tenches in a round or square Pie to eat cold._
+
+Take four good large eels, flayed and boned, and six good large
+tenches, scale, splat, and bone them, cut off the heads and fins, as
+also of the eels; cut both eels, and tenches a handful long, &
+season them with pepper, salt and nutmeg; then lay some butter in
+the bottom of the pie, lay a lay of eels, and then a lay of tench,
+thus do five or six layings, lay on the top large mace, & whole
+cloves and on that butter, close it up and bake it; being baked and
+cold, fill it up with clarified butter.
+
+Or you may bake them whole, and lay them round in the pye, being
+flayed, boned, and seasoned as the former, bake them as you do a
+lampry, with two or three onions in the middle.
+
+
+  _To make minced Pies of an Eel._
+
+Take a fresh eel, flay it and cut off the fish from the bone, mince
+it small, and pare two or three wardens or pears, mince of them as
+much as of the eel, or oysters, temper and season them together with
+ginger, pepper, cloves, mace, salt, a little sanders, some currans,
+raisins, prunes, dates, verjuyce, butter, and rose-water.
+
+
+  _Minced Eel Pyes otherways._
+
+Take a good fresh water eel flay, draw, and parboil it, then mince
+the fish being taken from the bones, mince also some pippins,
+wardens, figs, some great raisins of the sun, season them with
+cloves, mace, pepper, salt, sugar, saffron, prunes, currans, dates
+on the top, whole raisins, and butter, make pies according to these
+forms; fill them, close them up and bake them, being baked, liquor
+them with grape verjuyce, slic't lemon, butter, sugar, and
+white-wine.
+
+
+  _Other minced Eel Pyes._
+
+Take 2 or three good large eels, being cleans'd, mince them & season
+them with cloves, mace, pepper, nutmeg, salt, and a good big onion
+in the bottom of your pye, some sweet herbs chopped, and onions, put
+some goosberries and butter to it, and fill your pie, close it up
+and bake it, being baked, liquor it with butter and verjuyce, or
+strong fish broth, butter, and saffron.
+
+
+  _Otherways._
+
+Mince some wardens or pears, figs, raisins, prunes, and season them
+as abovesaid with some spices, but no onions nor herbs, put to them
+goosberries, saffron, slic't dates, sugar, verjuyce, rose-water, and
+butter; then make pyes according to these forms, fill them and bake
+them, being baked, liquor them with white batter, white-wine and
+sugar, and ice them.
+
+
+  _To boil Conger to be eaten hot._
+
+Take a piece of conger being scalded and wash'd from the blood and
+slime, lay it in vinegar & salt, with a slice or two of lemon, and
+some large mace, slic't ginger, and two or three cloves, then set
+some liquor a boiling in a pan or kettle, as much wine and water as
+will cover it when the liquor boils put in the fish, with the
+spices, and salt, and when it is boil'd put in the lemon, and serve
+the fish on fine carved sippets; then make a lear or sauce with
+beaten butter, beat with juyce of oranges or lemons, serve it with
+slic't lemon on it, slic't ginger and barberries; and garnish it
+with the same.
+
+
+  _To stew Conger._
+
+Take a piece of conger, and cut it into pieces as big as a hens egg,
+put them in a stew-pan or two deep dishes with some large mace,
+salt, pepper, slic't nutmeg, some white-wine, wine vinegar, as much
+water, butter, and slic't ginger, stew these well together, and
+serve them on sippets with slic't orange, lemon, and barberries, and
+run them over with beaten butter.
+
+
+  _To marinate Conger._
+
+Scald and draw it, cut it into pieces, and fry it in the best sallet
+oyl you can get; being fried put it in a little barrel that will
+contain it; then have some fryed bay-leaves, large mace, slic't
+ginger, and a few whole cloves, lay these between the fish, put to
+it white-wine, vinegar, and salt, close up the head, and keep it for
+your use.
+
+
+  _To souce Conger._
+
+Take a good fat conger, draw it at two several, vents or holes,
+being first scalded and the fins shaved off, cut it into three or
+four pieces, then have a pan of fair water, and make it boil, put in
+the fish, with a good quantity of salt, and let it boil very softly
+half an hour: being tender boil'd, set it by for your use for
+present spending; but to keep it long, boil it with as much wine as
+water, and a quart of white-wine vinegar.
+
+
+  _To souce Conger in Collars like Brawn._
+
+Take the fore part of a conger from the gills, splat it, and take
+out the bone, being first flayed and scalded, then have a good large
+eel or two, flay'd also and boned, seasoned in the inside with
+minced nutmeg, mace, and salt, seasoned and cold with the eel in the
+inside, bind it up hard in a clean cloth, boil it in fair water,
+white-wine and salt.
+
+
+  _To roast Conger._
+
+Take a good fat conger, draw it, wash it, and scrape off the slime,
+cut off the fins, and spit it like an S. draw it with rosemary and
+time, put some beaten nutmeg in his belly, salt, some stripped time,
+and some great oysters parboil'd, roast it with the skin on, and
+save the gravy for the sauce, boil'd up with a little claret-wine,
+beaten butter, wine vinegar, and an anchove or two, the fat blown
+off, and beat up thick with some sweet butter, two or three slices
+of an orange, and elder vinegar.
+
+Or roast it in short pieces, and spit it with bay-leaves between,
+stuck with rosemary. Or make venison sauce, and instead of roasting
+it on a spit, roast it in an oven.
+
+
+  _To broil Conger._
+
+Take a good fat conger being scalded and cut into pieces; salt them,
+and broil them raw; or you may broil them being first boiled and
+basted with butter, or steeped in oyl and vinegar, broil them raw,
+and serve them with the same sauce you steeped them in, bast them
+with rosemary, time, and parsley, and serve them with the sprigs of
+those herbs about them, either in beaten butter, vinegar, or oyl and
+vinegar, and the foresaid herbs: or broil the pieces splatted like a
+spitch-cock of an eel, with the skin on it.
+
+
+  _To fry Conger._
+
+Being scalded, and the fins shaved off, splat it, cut it into rouls
+round the conger, flour it, and fry it in clarified butter crisp,
+sauce it with butter beaten with vinegar, juyce of orange or lemon,
+and serve it with fryed parsley, fryed ellicksanders, or clary in
+butter.
+
+
+  _To bake Conger in Pasty proportion._
+
+[Illustration]
+
+
+  _In Pye Proportion._
+
+Bake it any way of the sturgeon, as you may see in the next Section,
+to be eaten either hot or cold, and make your pies according to
+these forms.
+
+
+  _To stew a Lump._
+
+Take it either flayed (or not) and boil it, being splated in a dish
+with some white-wine, a large mace or two, salt, and a whole onion,
+stew them well together, and dish them on fine sippets, run it over
+with some beaten butter, beat up with two or three slices of an
+orange, and some of the gravy of the fish, run it over the lump, and
+garnish the meat with slic't lemon, grapes, barberries, or
+gooseberries.
+
+
+  _To bake a Lump._
+
+Take a lump, and cut it into pieces, skin and all, or flay it, and
+part it in two pieces of a side, season it with nutmeg, pepper, and
+salt, and lay it in the pye, lay on it a bay-leaf or two, three or
+four blades of large mace, the slices of an orange, gooseberries,
+grapes, barberries, and butter, close it up and bake it, being baked
+liquor it with beaten butter.
+
+Thus you make bake it in a dish, pye, or patty-pan.
+
+
+  _To boil Soals._
+
+Draw and flay them, then boil them in vinegar, salt, white-wine and
+mace, but let the liquor boil before you put them in; being finely
+boil'd, take them up and dish them in a clean dish on fine carved
+sippets, garnish the fish with large mace, slic't lemon,
+gooseberries, grapes, or barberries, and beat up some butter thick
+with juyce of oranges, white-wine, or grape verjuyce and run it over
+the fish. Sometimes you may put some stew'd oysters on them.
+
+
+  _Otherways._
+
+Take the soals, flay and draw them, and scotch one side with your
+knife, lay them in a dish, & pour on them some vinegar and salt, let
+them lie in it half an hour, in the mean time set on the fire some
+water, white-wine, six cloves of garlick, and a faggot of sweet
+herbs; then put the fish into the boiling liquor, and the vinegar
+and salt where they were in steep; being boiled, take them up and
+drain them very well, then beat up sweet butter very thick, and mix
+with it some anchoves minced small, and dissolved in the butter,
+pour it on the fish being dished, and strow on a little grated
+nutmeg, and minced orange mixt in the butter.
+
+
+  _To stew Soals._
+
+Being flayed and scotched, draw them and half fry them, then take
+some claret wine, and put to it some salt, grated ginger, and a
+little garlick, boil this sauce in a dish, when it boils put the
+soals therein, and when they are sufficiently stewed upon their
+backs, lay the two halves open on the one side and on the other;
+then lay anchoves finely washed and boned all along, and on the
+anchoves slices of butter, then turn the two sides over again, and
+let them stew till they be ready to be eaten, then take them out of
+the sauce, and lay them on a clean dish, pour some of the liquor
+wherein they were stewed upon them, and squeeze on an orange.
+
+
+  _Otherways._
+
+Draw, flay, and scotch them, then flour them and half fry them in
+clarified butter, put them in a clean pewter dish, and put to them
+three or four spoonfuls of claret wine, two of wine vinegar, two
+ounces of sweet butter, two or three slices of an orange, a little
+grated nutmeg, and a little salt; stew them together close covered,
+and being well stewed dish them up in a clean dish, lay some sliced
+lemon on them, and some beaten butter, with juyce of oranges.
+
+
+  _To dress Soals otherways._
+
+Take a pair of Soals, lard them with water'd salt Salmon, then lay
+them on a pye-plate, and cut your lard all of an equall length, on
+each side lear it but short; then flour the Soals, and fry them in
+the best ale you can get; when they are fryed lay them on a warm
+dish, and put to them anchove sauce made of some of the gravy in the
+pan, and two or three anchoves, grated nutmeg, a little oyl or
+butter, and an onion sliced small, give it a warm, and pour it on
+them with some juyce, and two or three slices of orange.
+
+
+  _To souce Soals._
+
+Take them very new, and scotch them on the upper or white side very
+thick, not too deep, then have white-wine, wine vinegar, cloves,
+mace, sliced ginger, and salt, set it over the fire to boil in a
+kettle fit for it; then take parsley, tyme, sage, rosemary, sweet
+marjoram, and winter savory, the tops of all these herbs picked, in
+little branches, and some great onions sliced, when it boils put in
+all the foresaid materials with no more liquor than will just cover
+them, cover them close in boiling, and boil them very quick, being
+cold dish them in a fair dish, and serve them with sliced lemon, and
+lemon-peels about them and on them.
+
+
+  _Otherways._
+
+Draw them and wash them clean, then have a pint of fair water with
+as much white-wine, some wine vinegar & salt; when the pan or kettle
+boils, put in the soals with a clove or two, slic't ginger, and some
+large mace; being boil'd and cold, serve them with the spices, some
+of the gravy they were boil'd in, slic't lemon, and lemon-peel.
+
+
+  _To jelly Soals._
+
+Take three tenches, 2 carps, and four pearches, scale them and wash
+out the blood clean, then take out all the fat, and to every pound
+of fish take a pint of fair spring-water or more, set the fish a
+boiling in a clean pipkin or pot, and when it boils scum it, and put
+in some ising-glass, boil it till one fourth part be wasted, then
+take it off and strain it through a strong canvas cloth, set it to
+cool, and being cold, divide it into three or four several pipkins,
+as much in the one as in the other, take off the bottom and the top,
+and to every quart of broth put a quart of white-wine, a pound and a
+half of refined sugar, two nutmegs, 2 races of ginger, 2 pieces of
+whole cinamon, a grain of musk, and 8 whites of eggs, stir them
+together with a rowling-pin, and equally divide it into the several
+pipkins amongst the jellies, set them a stewing upon a soft charcoal
+fire, when it boils up, run it through the jelly-bags, and pour it
+upon the soals.
+
+
+  _To roast Soals._
+
+Draw them, flay off the black skin, and dry them with a clean cloth,
+season them lightly with nutmeg, salt, and some sweet herbs chopped
+small, put them in a dish with some claret-wine and two or three
+anchoves the space of half an hour, being first larded with small
+lard of a good fresh eel, then spit them, roast them and set the
+wine under them, baste them with butter, and being roasted, dish
+them round the dish; then boil up the gravy under them with three or
+four slices of an orange, pour on the sauce, and lay on some slices
+of lemon.
+
+Marinate, broil, fry and bake Soals according as you do Carps, as
+you may see in the thirteenth Section.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XVIII.
+
+  or,
+
+  The Sixth Section of FISH.
+
+  _The A-la-mode ways of Dressing and Ordering of Sturgeon._
+
+
+  _To boil Sturgeon to serve hot._
+
+Take a rand, wash off the blood, and lay it in vinegar and salt,
+with the slice of a lemon, some large mace, slic't ginger, and two
+or three cloves, then set on a pan of fair water, put in some salt,
+and when it boils put in the fish, with a pint of white-wine, a pint
+of wine vinegar, and the foresaid spices, but not the lemon; being
+finely boil'd, dish it on sippets, and sauce it with beaten butter,
+and juyce of orange beaten together, or juyce of lemon, large mace,
+slic't ginger, and barberries, and garnish the dish with the same.
+
+
+  _Otherways._
+
+Take a rand and cut it in square pieces as big as a hens egg, stew
+them in a broad mouthed pipkin with two or three good big onions,
+fome large mace, two or three cloves, pepper, salt, some slic't
+nutmeg, a bay-leaf or two some white-wine and water, butter, and a
+race of slic't ginger, stew them well together, and serve them on
+sippets of French bread, run them over with beaten butter, slic't
+lemon and barberries, and garnish the dish with the same.
+
+
+  _Sturgeon buttered._
+
+Boil a rand, tail, or jole in water and salt, boil it tender, and
+serve it with beaten butter and slic't lemon.
+
+
+  _To make a hot Hash of Sturgeon._
+
+Take a rand, wash it out of the blood, and take off the scales, and
+skin, mince the meat very small, and season it with beaten mace,
+pepper, salt, and some sweet herbs minced small, stew all in an
+earthen pipkin with two or three big whole onions, butter, and
+white-wine; being finely stewed, serve it on sippets with beaten
+butter, minced lemon, and boil'd chesnuts.
+
+
+  _To make a cold Hash of Sturgeon._
+
+Take a rand of sturgeon being fresh and new, bake it whole in an
+earthen pan dry, and close it up with a piece of course paste; being
+baked and cold slice it into little slices as small as a three
+pence, and dish them in a fine clean dish, lay them round the bottom
+of it, and strow on them pepper, salt, a minced onion, a minced
+lemon, oyl, vinegar, and barberries.
+
+
+  _To marinate a whole Sturgeon in rands and joles._
+
+Take a sturgeon fresh taken, cut it in joles and rands, wash off the
+blood, and wipe the pieces dry from the blood and slime, flour them,
+& fry them in a large kettle in four gallons of rape oyl clarified,
+being fryed fine and crisp, put it into great chargers, frayes, or
+bowls; then have 2 firkins, and being cold, pack it in them as you
+do boil'd sturgeon that is kept in pickle, then make the sauce or
+pickle of 2 gallons of white-wine, and three gallons of white-wine
+vinegar; put to them six good handfuls of salt, 3 in each vessel,
+a quarter of a pound large mace, six ounces of whole pepper, and
+three ounces of slic't ginger, close it up in good sound vessels,
+and when you serve it, serve it in some of its own pickle, the
+spices on it, and slic't lemon.
+
+
+  _To make a farc't meat of Sturgeon._
+
+Mince it raw with a good fat eel, and being fine minced, season it
+with cloves, mace, pepper, and salt, mince some sweet herbs and put
+to it, and make your farcings in the forms of balls, pears, stars,
+or dolphins; if you please stuff carrots or turnips with it.
+
+
+  _To dress a whole Sturgeon in Stoffado cut into
+    Rands and Joles to eat hot or cold._
+
+Take a sturgeon, draw it, and part it in two halves from the tail to
+the head, cut it into rands and joles a foot long or more, then wash
+off the blood and slime, and steep it in wine-vinegar, and
+white-wine, as much as will cover it, or less, put to it eight
+ounces of slic't ginger, six ounces of large mace, four ounces of
+whole cloves, half a pound of whole pepper, salt, and a pound of
+slic't nutmegs, let these steep in the foresaid liquor six hours,
+then put them into broad earthen pans flat bottom'd, and bake them
+with this liquor and spices, cover them with paper, it will ask four
+or five hours baking; being baked serve them in a large dish in
+joles or rands, with large slices of French bread in the bottom of
+the dish, steep them well with the foresaid broth they were baked
+in, some of the spices on them, some slic't lemon, barberries,
+grapes, or gooseberries, and lemon peel, with some of the same
+broth, beaten butter, juyce of lemons and oranges, and the yolks of
+eggs beat up thick.
+
+If to eat cold, barrel it up close with this liquor and spices, fill
+it up with white-wine or sack; and head it up close, it will keep a
+year very well, when you serve it, serve it with slic't lemon, and
+bay-leaves about it.
+
+
+  _To souce Sturgeon to keep all the year._
+
+Take a Sturgeon, draw it, and part it down the back in equal sides
+and rands, put it in a tub into water and salt, and wash it from the
+blood and slime, bind it up with tape or packthred, and boil it in a
+vessel that will contain it, in water, vinegar, and salt, boil it
+not too tender; being finely boil'd take it up, and being pretty
+cold, lay it on a clean flasket or tray till it be through cold,
+then pack it up close.
+
+
+  _To souce Sturgeon in two good strong sweet Firkins._
+
+If the Sturgeon be nine foot in length, 2 firkins will serve it, the
+vessels being very well filled and packed close, put into it eight
+handfuls of salt, six gallons of white wine, and four gallons of
+white wine vinegar, close on the heads strong and sure, and once a
+month turn it on the other end.
+
+
+  _To broil Sturgeon, or toast it against the fire._
+
+Broil or toast a rand or jole of sturgeon that comes new out of the
+sea or river, (or any piece) and either broil it in a whole rand, or
+slices an inch thick, salt them, and steep them in oyl-olive and
+wine vinegar, broil them on a soft fire, and baste them with the
+sauce it was steeped in, with branches of rosemary, tyme, and
+parsley; being finely broiled, serve it in a clean dish with some of
+the sauce it was basted with, and some of the branches of rosemary;
+or baste it with butter, and serve it with butter and vinegar, being
+either beaten with slic't lemon, or juyce of oranges.
+
+
+  _Otherways._
+
+Broil it on white paper, either with butter or sallet oyl, if you
+broil it in oyl, being broil'd, put to it on the paper some oyl,
+vinegar, pepper, and branches or slices of orange. If broil'd in
+butter, some beaten butter, with lemon, claret, and nutmeg.
+
+
+  _To fry Sturgeon._
+
+Take a rand of fresh sturgeon, and cut it into slices of half an
+inch thick, hack it, and being fried, it will look as if it were
+ribbed, fry it brown with clarified butter; then take it up, make
+the pan clean, and put it in again with some claret wine, an
+anchove, salt, and beaten saffron; fry it till half be consumed, and
+then put in a piece of butter, some grated nutmeg, grated ginger,
+and some minced lemon; garnish the dish with lemon, dish it, and run
+jelly first rubbed with a clove of garlick.
+
+
+  _To jelly Sturgeon._
+
+Season a whole rand with pepper, nutmeg, and salt, bake it dry in an
+earthen pan, and being baked and cold, slice it into thin slices,
+dish it in a clean dish, the dish being on it.
+
+
+  _To roast Sturgeon._
+
+Take a rand of fresh sturgeon, wipe it very dry, and cut it in
+pieces as big as a goose-egg, season them with nutmeg, pepper, and
+salt, and stick each piece with two or 3 cloves, draw them with
+rosemary, & spit them thorow the skin, and put some bay-leaves or
+sage-leaves between every piece; baste them with butter, and being
+roasted serve them on the gravy that droppeth from them, beaten
+butter, juyce of orange or vinegar, and grated nutmeg, serve also
+with it venison sauce in saucers.
+
+
+  _To make Olines of Sturgeon stewed or roasted._
+
+Take spinage, red sage, parsley, tyme, rosemary, sweet marjoram, and
+winter-savory, wash and chop them very small, and mingle them with
+some currans, grated bread, yolks of hard eggs chopped small, some
+beaten mace, nutmeg, cinamon and salt; then have a rand of fresh
+sturgeon, cut in thin broad pieces, & hackt with the back of a
+chopping knife laid on a smooth pie-plate, strow on the minced herbs
+with the other materials, and roul them up in a roul, stew them in a
+dish in the oven, with a little white-wine or wine-vinegar, some of
+the farcing under them, and some sugar; being baked, make a lear
+with some of the gravy, and slices of oranges and lemons.
+
+
+  _To make Olines of Sturgeon otherways._
+
+Take a rand of sturgeon being new, cut it in fine thin slices, &
+hack them with the back of a knife, then make a compound of minced
+herbs, as tyme, savory, sweet marjoram, violet-leaves, strawberry
+leaves, spinage, mints, sorrel, endive and sage; mince these herbs
+very fine with a few scallions, some yolks of hard eggs, currans,
+cinamon, nutmegs, sugar, rosewater, and salt, mingle all together,
+and strow on the compound herbs on the hacked olines, roul them up,
+and make pies according to these forms, put butter in the bottom of
+them, and lay the olines on it; being full, lay on some raisins,
+prunes, large mace, dates, slic't lemon, some gooseberries, grapes,
+or barberries, and butter, close them up and bake them, being baked,
+liquor them with butter, white-wine, and sugar, ice them, and serve
+them up hot.
+
+
+  _To bake Sturgeon in Joles and Rands dry in Earthen Pans,
+    and being baked and cold, pickled and barreld up,
+    to serve hot or cold._
+
+Take a sturgeon fresh and new, part him down from head to tail, and
+cut it into rands and joles, cast it into fair water and salt, wash
+off the slime and blood, and put it into broad earthen pans, being
+first stuffed with penniroyal, or other sweet herbs; stick it with
+cloves and rosemary, and bake it in pans dry, (or a little
+white-wine to save the pans from breaking) then take white or claret
+wine and make a pickle, half as much wine vinegar, some whole
+pepper, large mace, slic't nutmegs, and six or seven handfuls of
+salt; being baked and cold, pack and barrel it up close, and fill it
+up with this pickle raw, head it up close, and when you serve it,
+serve it with some of the liquor and slic't lemon.
+
+
+  _To bake Sturgeon Pies to eat cold._
+
+Take a fresh jole of sturgeon, scale it, and wash off the slime,
+wipe it dry, and lard it with a good salt eel, seasoned with nutmeg,
+and pepper, cut the lard as big as your finger, and being well
+larded, season the jole or rand with the foresaid spices and salt,
+lay it in a square pie in fine or course paste, and put some whole
+cloves on it, some slic't nutmeg, slic't ginger, and good store of
+butter, close it up, and bake it, being baked fill it up with
+clarified butter.
+
+
+  _To bake Sturgeon otherways with Salmon._
+
+Take a rand of sturgeon, cut it into large thick slices, & 2 rands
+of fresh salmon in thick slices as broad as the sturgeon, season it
+with the same seasoning as the former, with spices and butter, close
+it up and bake it; being baked, fill it up with clarified butter.
+Make your sturgeon pyes or pasties according to these forms.
+
+
+  _To make a Sturgeon Pye to eat cold otherways._
+
+Take a rand of sturgeon, flay it and wipe it with a dry cloth, and
+not wash it, cut it into large slices; then have carps, tenches, or
+a good large eel flayed and boned, your tenches and carps scaled,
+boned, and wiped dry, season your sturgeon and the other fishes with
+pepper, nutmeg, and salt, put butter in the bottom of the pie, and
+lay a lay of sturgeon, and on that a lay of carps, then a lay of
+sturgeon, and a lay of eels, next a lay of sturgeon, and a lay of
+tench, and a lay of sturgeon above that; lay on it some slic't
+ginger, slic't nutmeg, and some whole cloves, put on butter, close
+it up, and bake it, being baked liquor it with clarified butter. Or
+bake it in pots as you do venison, and it will keep long.
+
+
+  _Otherways._
+
+Take a rand of sturgeon, flay it, and mince it very fine, season it
+with pepper, cloves, mace, and salt; then have a good fresh fat eel
+or 2 flayed and boned, cut it into lard as big as your finger, and
+lay some in the bottom of the pye, some butter on it, and some of
+the minced meat or sturgeon, and so lard and meat till you have
+filled the pye, lay over all some slices of sturgeon, sliced nutmeg,
+sliced ginger, and butter, close it up and bake it, being baked fill
+it up with clarified butter. If to eat hot, give it but half the
+seasoning, and make your pyes according to these forms.
+
+
+  _To bake sturgeon Pies to be eaten hot._
+
+Flay off the scales and skin of a rand, cut it in pieces as big as a
+walnut, & season it lightly with pepper, nutmeg, and salt; lay
+butter in the bottom of the pye, put in the sturgeon, and put to it
+a good big onion or two whole, some large mace, whole cloves, slic't
+ginger, some large oysters, slic't lemon, gooseberries, grapes, or
+barberries, and butter, close it up and bake it, being bak'd, fill
+it up with beaten butter, beaten with white-wine or claret, and
+juyce or slices of lemon or orange.
+
+To this pye in Winter, you may use prunes, raisins, or currans, and
+liquor it with butter, verjuyce, and sugar, and in Summer, pease
+boil'd and put in the pye, being baked, and leave out fruit.
+
+
+  _Otherways._
+
+Cut a rand of sturgeon into pieces as big as a hens egg, cleanse it,
+and season them with pepper, salt, ginger, and nutmeg, then make a
+pye and lay some butter in the bottom of it, then the pieces of
+sturgeon, and two or three bay-leaves, some large mace, three or
+four whole cloves, some blanched chesnuts, gooseberries, grapes, or
+barberries, and butter, close it up and bake it, and being baked,
+liquor it with beaten butter, and the blood of the sturgeon boil'd
+together with a little claret-wine.
+
+
+  _To bake Sturgeon Pyes in dice work to be eaten hot._
+
+Take a pound of sturgeon, a pound of a fresh fat eel, a pound of
+carp, a pound of turbut, a pound of mullet, scaled, cleans'd, and
+bon'd, a tench, and a lobster, cut all the fishes into the form of
+dice, and mingle with them a quart of prawns, season them all
+together with pepper, nutmeg & salt, mingle some cockles among them,
+boil'd artichocks, fresh salmon, and asparagus all cut into
+dice-work. Then make pyes according to these forms, lay butter in
+the bottom of them, then the meat being well mingled together, next
+lay on some gooseberries, grapes, or barberries, slic't oranges or
+lemons, and put butter on it, with yolks of hard eggs and pistaches,
+close it up and bake it, and being baked liquor it with good sweet
+butter, white-wine, or juyce of oranges.
+
+
+  _To make minced Pyes of Sturgeon._
+
+Flay a rand of it, and mince it with a good fresh water eel, being
+flay'd and bon'd, then mince some sweet herbs with an onion, season
+it with cloves, mace, pepper, nutmeg and salt, mingle amongst it
+some grapes, gooseberries, or barberries, and fill the pye, having
+first put some butter in the bottom of it, lay on the meat, and more
+butter on the top, close it up, bake it, and serve it up hot.
+
+
+  _Otherways._
+
+Mince a rand of fresh sturgeon, or the fattest part of it very
+small, then mince a little spinage, violet leaves, strawberry
+leaves, sorrel, parsley, sage, savory, marjoram, and time, mingle
+them with the meat, some grated manchet, currans, nutmeg, salt,
+cinamon, cream, eggs, sugar, and butter, fill the pye, close it up,
+and bake it, being baked ice it.
+
+
+  _Minced Pyes of Sturgeon otherways._
+
+Flay a rand of sturgeon, and lard it with a good fat salt eel, roast
+it in pieces, and save the gravy, being roasted mince it small, but
+save some to cut into dice-work, also some of the eels in the same
+form, mingle it amongst the rest with some beaten pepper, salt,
+nutmeg, some gooseberries, grapes, or barberries, put butter in the
+bottom of the pye, close it up and bake it, being baked liquor it
+with gravy, juyce of orange, nutmeg, and butter.
+
+Sometimes add to it currans, sweet herbs, and saffron, and liquor it
+with verjuyce, sugar, butter, and yolks of eggs.
+
+
+  _To make Chewits of Sturgeon, according to these Forms._
+
+Mince a rand of sturgeon the fattest part, and season it with
+pepper, salt, nutmeg, cinamon, ginger, caraway-seed, rose-water,
+butter, sugar, and orange peel minced, mingle all together with some
+slic't dates, and currans, and fill your pyes.
+
+
+  _To make a Lumber Pye of Sturgeon._
+
+Mince a rand of sturgeon with some of the fattest of the belly, or a
+good fat fresh eel, being minced, season it with pepper, nutmeg,
+salt, cinamon, ginger, caraways, slic't dates, four or eight raw
+eggs, and the yolks of six hard eggs in quarters, mingle all
+together, and make them into balls or rolls, fill the pye, and lay
+on them some slic't dates, large mace, slic't lemon, grapes,
+gooseberries, or barberries, and butter, close it up, and bake it,
+being bak'd liquor it with butter, white-wine, and sugar.
+
+Or only add some grated bread, some of the meat cut into dice-work,
+& some rose-water, bak'd in all points as the former, being baked
+cut up the cover, and stick it with balls, with fryed sage-leaves in
+batter; liquor it as aforesaid, and lay on it a cut cover, scrape on
+sugar.
+
+
+  _To make an Olive Pye of Sturgeon in the Italian fashion._
+
+Make slices of sturgeon, hack them, and lard them with salt salmon,
+or salt eel, then make a composition of some of the sturgeon cut
+into dice-work, some fresh eel, dry'd cherries, prunes taken from
+the stones, grapes, some mushrooms & oysters; season the foresaid
+things all together in a dish or tray, with some pepper, nutmeg, and
+salt, roul them in the slices of the hacked sturgeon with the larded
+side outmost, lay them in the pye with the butter under them; being
+filled lay on it some oysters, blanched chesnuts, mushrooms,
+cockles, pine-apple-seeds, grapes, gooseberries, and more butter,
+close it up, bake it, and then liquor it with butter, verjuyce, and
+sugar, serve it up hot.
+
+
+  _To bake Sturgeon to be eaten hot with divers farcings
+    or stuffings._
+
+Take a rand and cut it into small pieces as big as a walnut, mince
+it with fresh eel, some sweet herbs, a few green onions, pennyroyal,
+grated bread, nutmeg, pepper, and salt, currans, gooseberries, and
+eggs; mingle all together, and make it into balls, fill the pye with
+the whole meat and the balls, and lay on them some large mace,
+barberries, chesnuts, yolks of hard eggs, and butter; fill the pye,
+and bake it, being baked, liquor it with butter and grape-verjuyce.
+
+Or mince some sturgeon, grated parmisan, or good Holland cheese,
+mince the sturgeon, and fresh eel together, being fine minced put
+some currans to it, nutmeg, pepper, and cloves beaten, some sweet
+herbs minced small, some salt, saffron, and raw yolks of eggs.
+
+
+  _Other stuffings or Puddings._
+
+Grated bread, nutmeg, pepper, sweet herbs minced very fine, four or
+five yolks of hard eggs minced very small, two or three raw eggs,
+cream, currans, grapes, barberries and sugar, mix them all together,
+and lay them on the Sturgeon in the pye, close it up and bake it,
+and liquor it with butter, white-wine, sugar, the yolk of an egg,
+and then ice it.
+
+
+  _To make an Olio of Sturgeon with other Fishes._
+
+Take some sturgeon and mince it with a fresh eel, put to it some
+sweet herbs minc't small, some grated bread, yolks of eggs, salt,
+nutmeg, pepper, some gooseberries, grapes or barberries, and make it
+into little balls or rolls. Then have fresh fish scal'd, washed,
+dryed, and parted into equal pieces, season them with pepper,
+nutmeg, salt, and set them by; then make ready shell-fish, and
+season them as the other fishes lightly with the same spices. Then
+make ready roots, as potatoes, skirrets, artichocks and chesnuts,
+boil them, cleanse them, and season them with the former spices.
+Next have yolks of hard eggs, large mace, barberries, grapes, or
+gooseberries, and butter, make your pye, and put butter in the
+bottom of it, mix them all together, and fill the pye, then put in
+two or three bay-leaves, and a few whole cloves, mix the minced
+balls among the other meat and roots; then lay on the top some large
+mace, potatoes, barberries, grapes, or gooseberries, chesnuts,
+pistaches and butter, close it up and bake it, fill it up with
+beaten butter, beaten with the juyce of oranges, dish and cut up the
+cover, and put all over it slic't lemons, and sometimes to the lear
+the yolk of an egg or two.
+
+
+  _To make minced Herring Pies._
+
+Take salt herrings being watered, crush them between your hands, and
+you shall loose the fish from the skin, take off the skin whole, and
+lay them in a dish; then have a pound of almond paste ready, mince
+the herrings, and stamp them with the almond paste, two of the milts
+or rows, five or six dates, some grated manchet, sugar, sack,
+rose-water, and saffron, make the composition somewhat stiff, and
+fill the skins, put butter in the bottom of your pye, lay on the
+herring, and on them dates, gooseberries, currans, barberries, and
+butter, close it up and bake it, being baked liquor it with butter,
+verjuyce, and sugar.
+
+Make minced pyes of any meat, as you may see in page 232, in the
+dishes of minced pyes you may use those forms for any kind of minced
+pies, either of flesh, fish, or fowl, which I have particularized in
+some places of my Book.
+
+
+  _Otherways._
+
+Bone them, and mince them being finely cleansed with 2 or three
+pleasant pears, raisins of the sun, some currans, dates, sugar,
+cinamon, ginger, nutmeg, pepper, and butter, mingle all together,
+fill your pies, and being baked, liquor them with verjuyce, claret,
+or white-wine.
+
+
+  _To make minced Pies of Ling, Stock-fish, Harberdine,_ &c.
+
+Being boil'd take it from the skin and bones, and mince it with some
+pippins, season it with nutmeg, cinamon, ginger, pepper,
+caraway-seed, currans, minced raisins, rose-water, minced
+lemon-peel, sugar, slic't dates, white-wine, verjuyce, and butter,
+fill your pyes, bake them, and ice them.
+
+
+  _Otherways._
+
+Mince them with yolks of hard eggs, mince also all manner of good
+pot-herbs, mix them together, and season them with the seasoning
+aforesaid, then liquor it with butter, verjuyce, sugar, and beaten
+cinamon, and then ice them; making them according to these forms.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XIX.
+
+  or,
+
+  The Seventh Section of FISH.
+
+  _Shewing the exactest Ways of Dressing all manner of Shell-Fish._
+
+
+  _To stew oysters in the French Way._
+
+Take oysters, open them and parboil them in their own liquor, the
+quantity of three pints or a pottle; being parboil'd, wash them in
+warm water clean from the dregs, beard them and put them in a pipkin
+with a little white wine, & some of the liquor they were parboil'd
+in, a whole onion, some salt, and pepper, and stew them till they be
+half done; then put them and their liquor into a frying-pan, fry
+them a pretty while, put to them a good piece of sweet butter, and
+fry them a therein so much longer, then have ten or twelve yolks of
+eggs dissolved with some vinegar, wherein you must put in some
+minced parsley, and some grated nutmeg, put these ingredients into
+the oysters, shake them in the frying-pan a warm or two, and serve
+them up.
+
+
+  _To stew Oysters otherways._
+
+Take a pottle of large great oysters, parboil them in their own
+liquor, then wash them in warm water from the dregs, & put them in a
+pipkin with a good big onion or two, and five or six blades of large
+mace, a little whole pepper, a slic't nutmeg, a quarter of a pint of
+white wine, as much wine-vinegar, a quarter of a pound of sweet
+butter, and a little salt, stew them finely together on a soft fire
+the space of half an hour, then dish them on sippets of French
+bread, slic't lemon on them, and barberries, run them over with
+beaten butter, and garnish the dish with dryed manchet grated and
+searsed.
+
+
+  _To stew Oysters otherways._
+
+Take a pottle of large great oysters, parboil them in their own
+liquor, then wash them in warm water, wipe them dry, and pull away
+the fins, flour them and fry them in clarifi'd butter fine and
+white, then take them up, and put them in a large dish with some
+white or claret wine, a little vinegar, a quarter of a pound of
+sweet butter, some grated nutmeg, large mace, salt, and two or three
+slices of an orange, stew them two or three warms, then serve them
+in a large clean scowred dish, pour the sauce on them, and run them
+over with beaten butter, slic't lemon or orange, and sippets round
+the dish.
+
+
+  _Otherways._
+
+Take a pottle of great oysters, and stew them in their own liquor;
+then take them up, wash them in warm water, take off the fins, and
+put them in a pipkin with some of their own liquor, a pint of
+white-wine, a little wine vinegar, six large maces, 2 or three whole
+onions, a race of ginger slic't, a whole nutmeg slic't, twelve whole
+pepper corns, salt, a quarter of a pound of sweet butter, and a
+little faggot of sweet herbs; stew all these together very well,
+then drain them through a cullender, and dish them on fine carved
+sippets; then take some of the liquor they were stewed in; beat it
+up thick with a minced lemon, and half a pound of butter, pour it on
+the oysters being dished, and garnish the dish and the oysters with
+grapes, grated bread, slic't lemon, and barberries.
+
+
+  _Or thus._
+
+Boil great oysters in their shells brown, and dry, but burn them
+not, then take them out and put them in a pipkin with some good
+sweet butter, the juice of two or three oranges, a little pepper,
+and grated nutmeg, give them a warm, and dish them in a fair scowred
+dish with carved sippets, and garnish it with dryed, grated, searsed
+fine manchet.
+
+
+  _To make Oyster Pottage._
+
+Take some boil'd pease, strain them and put them in a pipkin with
+some capers, some sweet herbs finely chopped, some salt, and butter;
+then have some great oysters fryed with sweet herbs, and grosly
+chopped, put them to the strained pease, stew them together, serve
+them on a clean scowred dish on fine carved fippets, and garnish the
+dish with grated bread.
+
+
+  _Otherways._
+
+Take a quart of great oysters, parboil them in their own liquor, and
+stew them in a pipkin with some capers, large mace, a faggot of
+sweet herbs, salt, and butter, being finely stewed, serve them on
+slices of dryed _French_ bread, round the oysters slic't lemon, and
+on the pottage boil'd spinage, minced, and buttered, but first pour
+on the broth.
+
+
+  _To make a Hash of Oysters._
+
+Take three quarts of great oysters, parboil them, and save their
+liquor, then mince 2 quarts of them very fine, and put them a
+stewing in a pipkin with a half pint of white wine, a good big onion
+or two, some large mace, a grated nutmeg, some chesnuts, and
+pistaches, and three or 4 spoonfuls of wine-vinegar, a quarter of a
+pound of good sweet butter, some oyster liquor, pepper, salt, and a
+faggot of sweet herbs; stew the foresaid together upon a soft fire
+the space of half an hour, then take the other oysters, and season
+them with pepper, salt and nutmeg, fry them in batter made of fine
+flour, egg, salt, and cream, make one half of it green with juyce of
+spinage, and sweet herbs chopped small, dip them in these batters,
+and fry them in clarified butter, being fried keep them warm in an
+oven; then have a fine clean large dish, lay slices of French bread
+all over the bottom of the dish, scald and steep the bread with some
+gravy of the hash, or oyster-liquor, & white wine boil'd together;
+dish the hash all over the slices of bread, lay on that the fryed
+oysters, chesnuts, and pistaches; then beat up a lear or sauce of
+butter, juyce of lemon or oranges, five or six, a little white-wine,
+the yolks of 3 or 4 eggs, and pour on this sauce over the hash with
+some slic't lemon, and lemon-peel; garnish the dish with grated
+bread, being dryed and searsed, some pistaches, chesnuts, carved
+lemons, & fryed oysters.
+
+Sometimes you may use mushrooms boild in water, salt, sweet
+herbs--large mace, cloves, bayleaves, two or three cloves of
+garlick, then take them up, dip them in batter & fry them brown,
+make sauce for them with claret, and the juyce of two or three
+oranges, salt, butter, the juyce of horse-raddish roots beaten and
+strained, grated nutmeg, and pepper, beat them up thick with the
+yolks of two or three eggs, do this sauce in a frying-pan, shake
+them well together, and pour it on the hash with the mushrooms.
+
+
+  _To marinate great oysters to be eaten hot._
+
+Take three quarts of great oysters ready opened, parboil them in
+their own liquor, then take them out and wash them in warm water,
+wipe them dry and flour them, fry them crisp in a frying-pan with
+three pints of sweet sallet oyl, put them in a dish, and set them
+before the fire, or in a warm oven; then make sauce with white wine;
+wine-vinegar, four or five blades of large mace, two or three slic't
+nutmegs, two races of slic't ginger, some twenty cloves, twice as
+much of whole pepper, and some salt; boil all the foresaid spices in
+a pipkin, with a quart of white wine, a pint of wine vinegar,
+rosemary, tyme, winter savory, sweet marjoram, bay leaves, sage, and
+parlsey, the tops of all these herbs about an inch long; then take
+three or four good lemons, slic't dish up the oysters in a clean
+scowred dish, pour on the broth, herbs, and spices on them, lay on
+the slic't lemons, and run it over with some of the oyl they were
+fried in, and serve them up hot. Or fry them in clarified butter.
+
+
+  _Oysters in Stoffado._
+
+Parboil a pottle or three quarts of great Oysters, save the liquor
+and wash the oysters in warm water, then after steep them in
+white-wine, wine-vinegar, slic't nutmeg, large mace, whole pepper,
+salt, and cloves; give them a warm on the fire, set them off and let
+them steep two or three hours; then take them out, wipe them dry,
+dip them in batter made of fine flour, yolks of eggs, some cream and
+salt, fry them, and being fryed keep them warm, then take some of
+the spices liquor, some of the oysters-liquor, and some butter, beat
+these things up thick with the slices of an orange or two, and two
+or three yolks of eggs; then dish the fryed oysters in a fine clean
+dish on a chafing-dish of coals, run on the sauce over them with the
+spices, slic't orange, and barberries, and garnish the dish with
+searsed manchet.
+
+
+  _To Jelly Oysters._
+
+Take ten flounders, two small pikes or plaice, and 4 ounces of ising
+glass; being finely cleansed, boil them in a pipkin in a pottle of
+fair spring-water, and a pottle of white-wine, with some large mace,
+and slic't ginger; boil them to a jelly, and strain it through a
+strainer into a bason or deep dish; being cold pare off the top and
+bottom and put it in a pipkin, with the juyce of six or seven great
+lemons to a pottle of this broth, three pound of fine sugar beaten
+in a dish with the whites of twelve eggs rubbed all together with a
+rouling-pin, and put amongst the jelly, being melted, but not too
+hot, set the pipkin on a soft fire to stew, put in it a grain of
+musk, and as much ambergriece well rubbed, let it stew half an hour
+on the embers, then broil it up, and let it run through your
+jelly-bag; then stew the oysters in white wine, oyster-liquor, juyce
+of orange, mace, slic't nutmeg, whole pepper, some salt, and sugar;
+dish them in a fine clean dish with some preserved barberries, large
+mace, or pomegranat kernels, and run the jelly over them in the
+dish, garnish the dish with carved lemons, large mace, and preserved
+barberries.
+
+
+  _To pickle Oysters._
+
+Take eight quarts of oysters, and parboil them in their own liquor,
+then take them out, wash them in warm water and wipe them dry, then
+take the liquor they were parboil'd in, and clear it from the
+grounds into a large pipkin or skillet, put to it a pottle of good
+white-wine, a quart of wine vinegar, some large mace, whole pepper,
+and a good quantity of salt, set it over the fire, boil it
+leisurely, scum it clean, and being well boil'd put the liquor into
+eight barrels of a quart a piece, being cold, put in the oyster, and
+close up the head.
+
+
+  _Otherways._
+
+Take eight quarts of the fairest oysters that can be gotten, fresh
+and new, at the full of the Moon, parboil them in their own liquor,
+then wipe them dry with a clean cloth, clear the liquor from the
+dregs, and put the oysters in a well season'd barrel that will but
+just hold them, then boil the oyster liquor with a quart of
+white-wine, a pint of wine-vinegar, eight or ten blades of large
+mace, an ounce of whole pepper, four ounces of white salt, four
+races of slic't ginger, and twenty cloves, boil these ingredients
+four or five warms, and being cold, put them to the oysters, close
+up the barrel, and keep it for your use.
+
+When you serve them, serve them in a fine clean dish with bay-leaves
+round about them, barberries, slic't lemon, and slic't orange.
+
+
+  _To souce Oysters to serve hot or cold._
+
+Take a gallon of great oysters ready opened, parboil them in their
+own liquor, and being well parboil'd, put them into a cullender, and
+save the liquor; then wash the oysters in warm water from the
+grounds & grit, set them by, and make a pickle for them with a pint
+of white-wine, & half a pint of wine vinegar, put it in a pipkin
+with some large mace, slic't nutmegs, slic't ginger, whole pepper,
+three or four cloves, and some salt, give it four or five warms and
+put in the oysters into the warm pickle with two slic't lemons, and
+lemon-peels; cover the pipkin close to keep in the spirits, spices,
+and liquor.
+
+
+  _To roast Oysters._
+
+Strain the liquor from the oysters, wash them very clean and give
+them a scald in boiling liquor or water; then cut small lard of a
+fat salt eel, & lard them with a very small larding-prick, spit them
+on a small spit for that service; then beat two or three yolks of
+eggs with a little grated bread, or nutmeg, salt, and a little
+rosemary & tyme minced very small; when the oysters are hot at the
+fire, baste them continually with these ingredients, laying them
+pretty warm at the fire. For the sauce boil a little white-wine,
+oyster-liquor, a sprig of tyme, grated bread, and salt, beat it up
+thick with butter, and rub the dish with a clove of garlick.
+
+
+  _To roast Oysters otherways._
+
+Take two quarts of large great oysters, and parboil them in there
+own liquor, then take them out, wash them from the dregs, and wipe
+them dry on a clean cloth; then haue slices of a fat salt eel, as
+thick as a half crown peice, season the oysters with nutmeg, and
+salt, spit them on a fine small wooden spit for that purpose, spit
+first a sage leafe, then a slice of eel, and then an oyster, thus do
+till they be all spitted, and bind them to another spit with
+packthread, baste them with yolks of eggs, grated bread and stripped
+time, and lay them to a warm fire with here and there a clove in
+them; being finely roasted make sauce with the gravy, that drops
+from them, blow off the fat, and put to it some claret wine, the
+juyce of an orange, grated nutmeg, and a little butter, beat it up
+thick together with some of the oyster-liquor, and serve them on
+this sauce with slices of orange.
+
+
+  _Otherways._
+
+Take the greatest oysters you can get, being opened parboil them in
+their own liquor, save the liquor, & wash the oysters in some water,
+wipe them dry, & being cold lard them with eight or ten lardons
+through each oyster, the lard being first seasoned with cloves,
+pepper, & nutmeg, beaten very small; being larded, spit them upon
+two wooden scuers, bind them to an iron spit and rost them, baste
+them with anchove sauce made of some of the oyster-liquor, let them
+drip in it, and being enough bread them with the crust of a roul
+grated, then dish them, blow the fat off the gravy, put it to the
+oysters, and wring on them the juyce of a lemon.
+
+
+  _To broil Oysters._
+
+Take great oysters and set them on a gridiron with the heads
+downwards, put them up an end, and broil them dry, brown, and hard,
+then put two or three of them in a shell with some melted butter,
+set them on the gridiron till they be finely stewed, then dish them
+on a plate, and fill them up with good butter only melted, or beaten
+with juyce of orange, pepper them lightly, and serve them up hot.
+
+
+  _To broil Oysters otherways upon paper._
+
+Broil them on a gridiron as before, then take them out of the shells
+into a dish, and chuse out the fairest, then have a sheet of white
+paper made like a dripping pan, set it on the gridiron, and run it
+over with clarified butter, lay on some sage leaves, some fine thin
+slices of a fat fresh eel, being parboil'd, and some oysters, stew
+them on the hot embers, and being finely broil'd, serve them on a
+dish and a plate in the paper they are boil'd in, and put to them
+beaten butter, juyce of orange, and slices of lemon.
+
+
+  _To broil large Oysters otherways._
+
+Take a pottle of great oysters opened & parboil them in there own
+liquor, being done, pour them in to a cullender, and save the
+liquor, then wash the oysters in warm water from the grounds, wipe
+them with a clean cloth, beard them, and put them in a pipkin, put
+to them large mace, two great onions, some butter, some of their own
+liquor, some white-wine, wine vinegar, and salt; stew them together
+very well, then set some of the largest shells, on a gridiron, put 2
+or 3 in a shell, with some of the liquor out of the pipkin, broil
+them on a soft fire, and being broil'd, set them on a dish and
+plate, and fill them up with beaten butter.
+
+Sometimes you may bread them in the broiling.
+
+
+  _To fry Oysters._
+
+Take two quarts of great Oysters being parboil'd in their own
+liquor, and washed in warm water, bread them, dry them, and flour
+them, fry them in clarified butter crisp and white, then have
+butter'd prawns or shrimps, butter'd with cream and sweet butter,
+lay them in the bottom of a clean dish, and lay the fryed oysters
+round about them, run them over with beaten butter, juyce of
+oranges, bay-leaves stuck round the Oysters, and slices of oranges
+or lemons.
+
+
+  _Otherways._
+
+Strain the liquor from the oysters, wash them, and parboil them in a
+kettle, then dry them and roul them in flour, or make a batter with
+eggs, flour, a little cream, and salt, roul them in it, and fry them
+in butter. For the sauce, boil the juyce of two or three oranges,
+some of their own liquor, a slic't nutmeg, and claret; being boil'd
+a little, put in a piece of butter, beating it up thick, then warm
+the dish, rub it with a clove of garlick, dish the oysters, and
+garnish them with slices of orange.
+
+
+  _To bake Oysters._
+
+Parboil your oysters in their own liquor, then take them out and
+wash them in warm water from the dregs dry them and season them with
+pepper, nutmeg, yolks of hard eggs, and salt; the pye being made,
+put a few currans in the bottom, and lay on the oysters, with some
+slic't dates in halves, some large mace, slic't lemon, barberries
+and butter, close it up and bake it, then liquor it with white-wine,
+sugar, and butter; or in place of white-wine, use verjuyce.
+
+[Illustration: _The Forms of Oyster Pyes._]
+
+
+  _To bake Oysters otherways._
+
+Season them with pepper, salt, and nutmegs, the same quantity as
+beforesaid, and the same quantity oysters, two or three whole
+onions, neither currans nor sugar, but add to it in all respects
+else; as slic't nutmeg on them, large mace, hard eggs in halves,
+barberries, and butter, liquor it with beaten nutmeg, white-wine,
+and juyce of oranges.
+
+Otherways, for change, in the seasoning put to them chopped tyme,
+hard eggs, some anchoves, and the foresaid spices.
+
+Or bake them in Florentines, or patty-pans, and give them the same
+seasoning as you do the pies.
+
+Or take large oysters, broil them dry and brown in the shells, and
+season them with former spices, bottoms of boil'd artichocks,
+pickled mushrooms, and no onions, but all things else as the former,
+liquor them with beaten butter, juyce of orange, and some claret
+wine.
+
+
+  _Otherways._
+
+Being parboil'd in their own liquor, season them with a little salt,
+sweet herbs minced small one spoonful, fill the pie, and put into it
+three or four blades of large mace, a slic't lemon, and on flesh
+days a good handful of marrow rouled in yolks of eggs and butter,
+close it up and bake it, make liquor for it with two nutmegs grated,
+a little pepper, butter, verjuyce, and sugar.
+
+
+  _To make an Oyster Pye otherways._
+
+Take a pottle of oysters, being parboil'd in their own liquor, beard
+and dry them, then season them with large mace, whole pepper,
+a little beaten ginger, salt, butter, and marrow, then close it up
+and bake it, and being baked, make a lear with white wine the oyster
+liquor, and one onion, or rub the ladle with garlick you beat it up
+with all; it being boil'd, put in a pound of butter, with a minced
+lemon, a faggot of sweet herbs, and being boil'd put in the liquor.
+
+
+  _To make minced Pies or Chewits of Oysters._
+
+Take three quarts of great oysters ready opened and parboil'd in
+their own liquor, then wash them in warm water from the dregs, dry
+them and mince them very fine, season them lightly with nutmeg,
+pepper, salt, cloves, mace, cinamon, caraway-seed, some minced,
+rasins of the sun, slic't dates, sugar, currans, and half a pint of
+white wine, mingle all together, and put butter in the bottoms of
+the pies, fill them up and bake them.
+
+
+  _To bake Oysters otherways._
+
+Season them with pepper, salt, nutmeg, and sweet herbs strowed on
+them in the pie, large mace, barberries, butter, and a whole onion
+or two, for liquor a little white wine, and wine-vinegar, beat it up
+thick with butter, and liquor the pie, cut it up, and lay on a
+slic't lemon, let not the lemon boil in it, and serve it hot.
+
+
+  _Otherways._
+
+Season them as before with pepper, nutmeg, and salt, being bearded,
+but first fry them in clarified butter, then take them up and season
+them, lay them in the pie being cold, put butter to them and large
+mace, close it up and bake it; then make liquor with a little claret
+wine and juyce of oranges, beat it thick with butter, and a little
+wine vinegar, liquor the pie, lay on some slices of orange, and set
+it again into the oven a little while.
+
+
+  _To bake Oysters otherways._
+
+Take great oysters, beard them, and season them with grated nutmeg,
+salt, and some sweet herbs minc'd small, lay them in the pye with a
+small quantity of the sweet herbs strowed on them, some twenty whole
+corns of pepper, slic't ginger, a whole onion or two, large mace,
+and some butter, close it up and bake it, and make liquor with
+white-wine, some of their own liquor, and a minced lemon, and beat
+it up thick.
+
+
+  _Otherways._
+
+Broil great oysters dry in the shells, then take them out, and
+season them with great nutmeg, pepper, and salt, lay them in the
+pye, and strow on them the yolks of two hard eggs minced, some
+stripp'd tyme, some capers, large mace, and butter; close it up, and
+make liquor with claret wine, wine vinegar, butter, and juyce of
+oranges, and beat it up thick, and liquor the pye, set it again into
+the oven a little while, and serve it hot.
+
+
+  _To make a made Dish of Oysters and other Compounds._
+
+Take oysters, cockles, prawns, craw-fish, and shrimps, being finely
+cleans'd from the grit, season them with nutmeg, pepper, and salt,
+next have chesnuts roasted, and blanch't, skerrets boil'd, blanched
+and seasoned; then have a dish or patty-pan ready with a sheet of
+cool butter paste, lay some butter on it, then the fishes, and on
+them the skirrets, chesnuts, pistaches, slic't lemon, large mace,
+barberries, and butter; close it up and bake it, and being baked,
+fill it up with beaten butter, beat with juyce of oranges, and some
+white-wine, or beaten butter with a little wine-vinegar, verjuyce,
+or juyce of green grapes, or a little good fresh fish broth, cut it
+up and liquor it, lay on the cover or cut it into four or five
+pieces, lay it round the dish, and serve it hot.
+
+
+  _To make cool Butter-Paste for this Dish._
+
+Take to every peck of flour five pound of butter, and the whites of
+six eggs, work it well together dry, then put cold water to it; this
+paste is good only for patty-pans and pasties.
+
+
+  _To make Paste for Oyster-Pies._
+
+The paste for thin bak't meats must be made with boiling liquor, put
+to every peck of flour two pound of butter, but let the butter boil
+in the liquor first.
+
+
+  _To fry Mushrooms._
+
+Blanch them & wash them clean if they be large, quarter them, and
+boil them with water, salt, vinegar, sweet herbs, large mace,
+cloves, bay-leaves, and two or three cloves of garlick, then take
+them up, dry them, dip them in batter and fry them in clarifi'd
+butter till they be brown, make sauce for them with claret-wine, the
+juice of two or three oranges, salt, butter, the juyce of
+horse-raddish roots beaten and strained, slic't nutmeg, and pepper;
+put these into a frying pan with the yolks of two or 3 eggs
+dissolved with some mutton gravy, beat and shake them well together
+in the pan that they curdle not; then dish the mushrooms on a dish,
+being first rubbed with a clove of garlick, and garnish it with
+oranges, and lemons.
+
+
+  _To dress Mushrooms in the Italian Fashion._
+
+Take mushrooms, peel & wash them, and boil them in a skillet with
+water and salt, but first let the liquor boil with sweet herbs,
+parsley, and a crust of bread, being boil'd, drain them from the
+water, and fry them in sweet sallet oyl; being fried serve them in a
+dish with oyl, vinegar, pepper, and fryed parsley. Or fry them in
+clarified butter.
+
+
+  _To stew Mushrooms._
+
+Peel them, and put them in a clean dish, strow salt on them, and put
+an onion to them, some sweet herbs, large mace, pepper, butter,
+salt, and two or three cloves, being tender stewed on a soft fire,
+put to them some grated bread, and a little white wine, stew them a
+little more and dish them (but first rub the dish with a clove of
+garlick) sippet them, lay slic't orange on them, and run them over
+with beaten butter.
+
+
+  _To stew Mushrooms otherways._
+
+Take them fresh gathered, and cut off the end of the stalk, and as
+you peel them put them in a dish with white wine; after they have
+laid half an hour, drain them from the wine, and put them between 2
+silver dishes, and set them on a soft fire without any liquor, &
+when they have stewed a while pour away the liquor that comes from
+them; then put your mushrooms into another clean dish with a sprig
+of time, a whole onion, 4 or five corns of whole pepper, two or
+three cloves, a piece of an orange, a little salt, and a piece of
+good butter, & some pure gravy of mutton, cover them, and set them
+on a gentle fire, so let them stew softly till they be enough and
+very tender; when you dish them, blow off the fat from them, and
+take out the time, spice, and orange from them, then wring in the
+juyce of a lemon, and a little nutmeg among the mushrooms, toss them
+two or three times, and put them in a clean dish, and serve them hot
+to the table.
+
+
+  _To dress Champignions in fricase, or Mushrooms,
+    which is all one thing; they are called also Fungi,
+    commonly in English Toad Stools._
+
+Dress your Champignions, as in the foregoing Chapter, and being
+stewed put away the liquor, put them into a frying-pan with a piece
+of butter, some tyme, sweet marjoram, and a piece of an onion minced
+all together very fine, with a little salt also and beaten pepper,
+and fry them, and being finely fried, make a lear or sauce with
+three or four eggs dissolved with some claret-wine, and the juyce of
+two or three oranges, grated nutmeg, and the gravy of a leg of
+mutton, and shake them together in a pan with two or three tosses,
+dish them, and garnish the dish with orange and lemon, and rub the
+dish first with a clove of garlick, or none.
+
+
+  _To broil Mushrooms._
+
+Take the biggest and the reddest, peel them, and season them with
+some sweet herbs, pepper, and salt, broil them on a dripping-pan of
+paper, and fill it full, put some oyl into it, and lay it on a
+gridiron, boil it on a soft fire, turn them often, and serve them
+with oyl and vinegar.
+
+Or broil them with butter, and serve them with beaten butter, and
+juyce of orange.
+
+
+  _To stew Cockles being taken out of the shells._
+
+Wash them well with vinegar, broil or broth them before you take
+them out of the shells, then put them in a dish with a little
+claret, vinegar, a handful of capers, mace, pepper, a little grated
+bread, minced tyme, salt, and the yolks of two or three hard eggs
+minced, stew all together till you think them enough; then put in a
+good piece of butter, shake them well together, heat the dish, rub
+it with a clove of garlick, and put two or three toasts of white
+bread in the bottom, laying the meat on them. Craw-fish, prawns, or
+shrimps, are excellent good the same way being taken out of their
+shells, and make variety of garnish with the shells.
+
+
+  _To stew Cockles otherways._
+
+Stew them with claret wine, capers, rose or elder vinegar, wine
+vinegar, large mace, gross pepper, grated bread, minced tyme, the
+yolks of hard eggs minced, and butter: stew them well together. Thus
+you may stew scollops, but leave out capers.
+
+
+  _To stew Scollops._
+
+Boil them very well in white wine, fair water, and salt, take them
+out of the shells, and stew them with some of the liquor elder
+vinegar, two or three cloves, some large mace, and some sweet herbs
+chopped small; being well stewed together, dish four or five of them
+in scollop shells and beaten butter, with the juyce of two or three
+oranges.
+
+
+  _To stew Muscles._
+
+Wash them clean, and boil them in water, or beer and salt; then take
+them out of the shells, and beard them from gravel and stones, fry
+them in clarified butter, and being fryed put away some of the
+butter, and put to them a sauce made of some of their own liquor,
+some sweet herbs chopped, a little white-wine, nutmeg, three or four
+yolks of eggs dissolved in wine vinegar, salt, and some sliced
+orange; give these materials a warm or two in the frying-pan, make
+the sauce pretty thick, and dish them in the scollop shells.
+
+
+  _To fry Muscles._
+
+Take as much water as will cover them, set it a boiling, and when it
+boils put in the muscles, being clean washed, put some salt to them,
+and being boil'd take them out of the shells, and beard them from
+the stones, moss, and gravel, wash them in warm water, wipe them
+dry, flour them and fry them crisp, serve them with beaten butter,
+juyce of orange, and fryed parsley, or fryed sage dipped in batter,
+fryed ellicksander leaves, and slic't orange.
+
+
+  _To make a Muscle Pye._
+
+Take a peck of muscles, wash them clean, and set them a boiling in a
+kettle of fair water, (but first let the water boil) then put them
+into it, give them a warm, and as soon as they are opened, take them
+out of the shells, stone them, and mince them with some sweet herbs,
+some leeks, pepper, and nutmeg; mince six hard eggs and put to them,
+put some butter in the pye, close it up and bake it, being baked
+liquor it with some butter, white wine, and slices of orange.
+
+
+  _To stew Prawns, Shrimps, or Craw-Fish._
+
+Being boil'd and picked, stew them in white wine, sweet butter,
+nutmeg, and salt, dish them in scollop shells, and run them over
+with beaten butter, and juyce of orange or lemon.
+
+Otherways, stew them in butter and cream, and serve them in scollop
+shells.
+
+
+  _To stew Lobsters._
+
+Take claret-wine vinegar, nutmeg, salt, and butter, stew them down
+some what dry, and dish them in a scollop-shell, run them over with
+butter and slic't lemon.
+
+Otherways, cut it into dice-work, and warm it with white-wine and
+butter, put it in a pipkin with claret wine or grape verjuyce, and
+grated manchet, and fill the scollop-shells.
+
+
+  _Otherways._
+
+Being boil'd, take out the meat, break it small, but break the
+shells as little as you can, then put the meat into a pipkin with
+claret-wine, wine-vinegar, slic't nutmeg, a little salt, and some
+butter; stew all these together softly an hour, being stewed almost
+dry, put to it a little more butter, and stir it well together; then
+lay very thin toasts in a clean dish, and lay the meat on them. Or
+you may put the meat in the shells, and garnish the dish about with
+the legs, and lay the body or barrel over the meat with some sliced
+lemon, and rare coloured flowers being in summer, or pickled in
+winter. Crabs are good the same way, only add to them the juyce of
+two or three oranges, a little pepper, and grated bread.
+
+
+  _To stew Lobsters otherways._
+
+Take the meat out of the shells, slice it, and fry it in clarified
+butter, (the Lobsters being first boil'd and cold), then put the
+meat in a pipkin with some claret wine, some good sweet butter,
+grated nutmeg, salt, and 2 or three slices of an orange; let it stew
+leisurely half an hour, and dish it up on fine carved sippets in a
+clean dish, with sliced orange on it, and the juyce of another, and
+run it over with beaten butter.
+
+
+  _To hash Lobsters._
+
+Take them out of the shells, mince them small, and put them in a
+pipkin with some claret wine, salt, sweet butter, grated nutmeg,
+slic't oranges, & some pistaches; being finely stewed, serve them on
+sippets, dish them, and run them over with beaten butter, slic't
+oranges, some cuts of paste, or lozenges of puff-paste.
+
+
+  _To boil Lobsters to eat cold the common way._
+
+Take them alive or dead, lay them in cold water to make the claws
+tuff, and keep them from breaking off; then have a kettle over the
+fire with fair water, put in it as much bay-salt, as will make it a
+good strong brine, when it boils scum it, and put in the Lobsters,
+let them boil leisurely the space of half an hour or more according
+to the bigness of them, being well boil'd take them up, wash them,
+and then wipe them with beer and butter; and keep them for your use.
+
+
+  _To keep Lobsters a quarter of a year very good._
+
+Take them being boil'd as aforesaid, wrap them in course rags having
+been steeped in brine, and bury them in a cellar in some sea-sand
+pretty deep.
+
+
+  _To farce a Lobster._
+
+Take a lobster being half boil'd, take the meat out of the shells,
+and mince it small with a good fresh eel, season it with cloves &
+mace beaten, some sweet herbs minced small and mingled amongst the
+meat, yolks of eggs, gooseberries, grapes, or barberries, and
+sometimes boil'd artichocks cut into dice-work, or boil'd aspragus,
+and some almond-paste mingled with the rest, fill the lobster
+shells, claws, tail, and body, and bake it in a blote oven, make
+sauce with the gravy and whitewine, and beat up the sauce or lear
+with good sweet butter, a grated nutmeg, juyce of oranges, and an
+anchove, and rub the dish with a clove of garlick.
+
+To this farcing you may sometime add almond paste currans, sugar,
+gooseberries, and make balls to lay about the lobsters, or serve it
+with venison sauce.
+
+
+  _To marinate Lobsters._
+
+Take lobsters out of the shells being half boil'd, then take the
+tails and lard them with a salt eel (or not lard them) part the
+tails into two halves the longest way, and fry them in sweet sallet
+oyl, or clarified butter; being finely fryed, put them into a dish
+or pipkin, and set them by; then make sauce with white wine, and
+white wine vinegar, four or five blades of large mace, three or four
+slic't nutmegs, two races of ginger slic't, some ten or twelve
+cloves twice as much of whole pepper, and salt, boil them altogether
+with rosemary, tyme, winter-savory, sweet marjoram, bay-leaves,
+sage, and parsley, the tops of all these herbs about an inch long;
+then take three or four lemons and slice them, dish up the lobsters
+on a clean dish, and pour the broth, herbs and spices on the fish,
+lay on the lemons, run it over with some of the oyl or butter they
+were fryed in, and serve them up hot.
+
+
+  _To broil Lobsters._
+
+Being boil'd lay them on a gridiron, or toast them against the fire,
+and baste them with vinegar and butter, or butter only, broil them
+leisurely, and being broil'd serve them with butter and vinegar beat
+up thick with slic't lemon and nutmeg.
+
+
+  _Otherways._
+
+Broil them, the tail being parted in two halves long ways, also the
+claws cracked and broil'd; broil the barrel whole being salted,
+baste it with sweet herbs, as tyme, rosemary, parsley, and savory,
+being broil'd dish it, and serve it with butter and vinegar.
+
+
+  _To broil Lobsters on paper._
+
+Slice the tails round, and also the claws in long slices, then
+butter a dripping-pan made of the paper, lay it on a gridiron, and
+put some slices of lobster seasoned with nutmeg and salt, and slices
+of a fresh eel, some sageleaves, tops of rosemary, two or three
+cloves, and sometimes some bay-leaves or sweet herbs chopped; broil
+them on the embers, and being finely broil'd serve them on a dish
+and a plate in the same dripping-pan, put to them beaten butter,
+juyce of oranges, and slices of lemon.
+
+
+  _To roast Lobsters._
+
+Take a lobster and spit it raw on a small spit, bind the claws and
+tail with packthred, baste it with butter, vinegar, and sprigs of
+rosemary, and salt it in the roasting.
+
+
+  _Otherways._
+
+Half boil them, take them out of the shells, and lard them with
+small lard made of a salt eel, lard the claws and tails, and spit
+the meat on a small spit, with some slices of the eel, and sage or
+bay leaves between, stick in the fish here and there a clove or two,
+and some sprigs of rosemary; roast the barrel of the lobsters whole,
+and baste them with sweet butter, make sauce with claret wine, the
+gravy of the lobsters, juyce of oranges, an anchove or two, and
+sweet butter beat up thick with the core of a lemon, and grated
+nutmeg.
+
+
+  _Otherways._
+
+Half boil them, and take the meat out of the tail, and claws as
+whole as can be, & stick it with cloves and tops of rosemary; then
+spit the barrels of the lobsters by themselves, the tails and claws
+by themselves, and between them a sage or bay-leaf; baste them with
+sweet butter, and dredg them with grated bread, yolks of eggs, and
+some grated nutmeg. Then make sauce with claret wine, vinegar,
+pepper, the gravy of the meat, some salt, slices of oranges, grated
+nutmeg, and some beaten butter; then dish the barrels of the
+lobsters round the dish, the claws and tails in the middle, and put
+to it the sauce.
+
+
+  _Otherways._
+
+Make a farcing in the barrels of the lobsters with the meat in them,
+some almond-paste, nutmeg, tyme, sweet marjoram, yolks of raw eggs,
+salt, and some pistaches, and serve them with venison sauce.
+
+
+  _To fry Lobsters._
+
+Being boil'd take the meat out of the shells, and slice it long
+ways, flour it, and fry it in clarified butter, fine, white, and
+crisp; or in place of flouring it in batter, with eggs, flour, salt,
+and cream, roul them in it and fry them, being fryed make a sauce
+with the juyce of oranges, claret wine, and grated nutmeg, beaten up
+thick with some good sweet butter, then warm the dish and rub it
+with a clove of garlick, dish the lobsters, garnish it with slices
+of oranges or lemons, and pour on the sauce.
+
+
+  _To bake Lobsters to be eaten hot._
+
+Being boil'd and cold, take the meat out of the shells, and season
+it lightly with nutmeg, pepper, salt, cinamon, and ginger; then lay
+it in a pye made according to the following form, and lay on it some
+dates in halves, large mace, slic't lemons, barberries, yolks of
+hard eggs and butter, close it up and bake it, and being baked
+liquor it with white-wine, butter, and sugar, and ice it. On flesh
+days put marrow to it.
+
+
+  _Otherways._
+
+Take the meat out of the shells being boil'd and cold, and lard it
+with a salt eel or salt salmon, seasoning it with beaten nutmeg,
+pepper, and salt; then make the pye, put some butter in the bottom,
+and lay on it some slices of a fresh eel, and on that a layer of
+lobsters, put to it a few whole cloves, and thus make two or three
+layers, last of all slices of fresh eel, some whole cloves and
+butter, close up the pye, and being baked, fill it up with clarified
+butter.
+
+If you bake it these ways to eat hot, season it lightly, and put in
+some large mace; liquor it with claret wine, beaten butter, and
+slices of orange.
+
+
+  _Otherways._
+
+Take four lobsters being boil'd, and some good fat conger raw, cut
+some of it into square pieces as broad as your hand, then take the
+meat of the lobsters, and slice the tails in two halves or two
+pieces long wayes, as also the claws, season both with pepper,
+nutmeg and salt then make the pie, put butter in the bottom, lay on
+the slices, of conger, and then a layer of lobsters; thus do three
+or four times till the pie be full, then lay on a few whole cloves,
+and some butter; close it up and bake it, being baked liquor it with
+butter and white-wine, or only clarified butter. Make your pyes
+according to these forms.
+
+If to eat hot season it lightly, and being baked liquor it with
+butter, white-wine, slic't lemon, gooseberries, grapes, or
+barberries.
+
+
+  _To pickle Lobsters._
+
+Boil them in vinegar, white-wine, and salt, being boiled take them
+up and lay them by, then have some bay-leaves, rosemary tops,
+winter-savory, tyme, large mace, and whole pepper: boil these
+foresaid materials all together in the liquor with the lobsters, and
+some whole cloves; being boil'd, barrel them up in a vessel that
+will but just contain them, and pack them close, pour the liquor to
+them, herbs spices, and some lemon peels, close up the head of the
+kegg or firkin; and keep them for your use; when you serve them,
+serve them with spices, herbs, peels, and some of the liquor or
+pickle.
+
+
+  _To jelly Lobsters, Craw-fish, or Prawns._
+
+Take a tench being new, draw out the garnish at the gills, and cut
+out all the gills, it will boil the whiter, then set on as much
+clear water aswil conveniently boil it, season it with salt,
+wine-vinegar, five or six bay-leaves large mace, three or four whole
+cloves, and a faggot of sweet herbs bound up hard together: so soon
+as this preparative boils, put in the tench being clean wiped, do
+not scale it, being boil'd take it up and wash off all the loose
+scales, then strain the liquor through a jelly-bag, and put to it a
+piece of ising-glass being first washed and steeped for the purpose,
+boil it very cleanly, and run it through a jelly-bag; then having
+the fish taken out of the shells, lay them in a large clean dish,
+lay the lobsters in slices, and the craw fish and prawns whole, and
+run this jelly over them. You may make this jelly of divers colours,
+as you may see in the Section of Jellies, page 202.
+
+Garnish the dish of Jellies with lemon-peels cut in branches, long
+slices as you fancy, barberries, and fine coloured flowers.
+
+Or lard the lobsters with salt eel, or stick it with candied
+oranges, green citterns, or preserved barberries, and make the jelly
+sweet.
+
+
+  _To stew Crabs._
+
+Being boil'd take the meat out of the bodies or barrels, and save
+the great claws, and the small legs whole to garnish the dish,
+strain the meat with some claret wine, grated bread, wine-vinegar,
+nutmeg, a little salt, and a piece of butter; stew them together an
+hour on a soft fire in a pipkin, and being stewed almost dry, put in
+some beaten butter with juyce of oranges beaten up thick; then dish
+the shells being washed and finely cleansed, the claws and little
+legs round about them, put the meat into the shells, and so serve
+them.
+
+Sometimes you may use yolks of eggs strained with butter.
+
+
+  _To stew Crabs otherways._
+
+Being boil'd take the meat out of the shells, and put it in a pipkin
+with some claret wine, and wine vinegar, minced tyme, pepper, grated
+bread, salt, the yolks of two or three hard eggs strained or minced
+very small, some sweet butter, capers, and some large mace; stew it
+finely, rub the shells with a clove or two of garlick, and dish them
+as is shown before.
+
+
+  _Otherways._
+
+Take the meat out of the bodies, and put it in a pipkin with some
+cinamon, wine vinegar, butter, and beaten ginger, stew them and
+serve them as the former, dished with the legs about them.
+
+Sometimes you may add sugar to them, parboil'd grapes, gooseberries,
+or barberries, and in place of vinegar, juyce of oranges, and run
+them over with beaten butter.
+
+
+  _To butter Crabs._
+
+The Crabs being boil'd, take the meat out of the bodies, and strain
+it with the yolks of three or four hard eggs, beaten cinamon, sugar,
+claret-wine, and wine-vinegar, stew the meat in a pipkin with some
+good sweet butter the space of a quarter of an hour, and serve them
+as the former.
+
+
+  _Otherways._
+
+Being boil'd, take the meat out of the shells, as also out of the
+great claws, cut it into dice-work, & put both the meats into a
+pipkin, together with some white wine, juyce of oranges, nutmeg, and
+some slices of oranges, stew it two or three warms on the fire, and
+the shells being finely cleansed and dried, put the meat into them,
+and lay the legs round about them in a clean dish.
+
+
+  _To make a Hash of Crabs._
+
+Take two crabs being boil'd, take out the meat of the claws, and cut
+it into dice-work, mix it with the meat of the body, then have some
+pine-apple seed, and some pistaches or artichock-bottoms, boil'd,
+blanched, and cut into dice-work, or some asparagus boil'd and cut
+half an inch long; stew all these together with some claret wine,
+vinegar, grated nutmeg, salt, sweet butter, and the slices of an
+orange; being finely stewed, dish it on sippets, cuts, or lozenges
+of puff paste, and garnish it with fritters of arms, slic't lemon
+carved, barberries, grapes, or gooseberries, and run it over with
+beaten butter, and yolks of eggs beaten up thick together.
+
+
+  _To farce a Crab._
+
+Take a boil'd crab, take the meat out of the shell, and mince the
+claws with a good fresh eel, season it with cloves, mace, some sweet
+herbs chopped, and salt, mingle all together with some yolks of
+eggs, some grapes, gooseberries, or barberres, and sometimes boil'd
+artichocks in dice-work, or boil'd asparagus, some almond-paste, the
+meat of the body of the crab, and some grated bread, fill the shells
+with this compound, & make some into balls, bake them in a dish with
+some butter and white wine in a soft oven; being baked, serve them
+in a clean dish with a sauce made of beaten butter, large mace,
+scalded grapes, gooseberries, or barberries, or some slic't orange
+or lemon and some yolks of raw eggs dissolved with some white-wine
+or claret, and beat up thick with butter; brew it well together,
+pour it on the fish, and lay on some slic't lemon, stick the balls
+with some pistaches, slic't almonds, pine-apple-seed, or some pretty
+cuts in paste.
+
+
+  _To broil Crabs in Oyl or Butter._
+
+Take Crabs being boil'd in water and salt, steep them in oyl and
+vinegar, and broil them on a gridiron on a soft fire of embers, in
+the broiling baste them with some rosemary branches, and being
+broil'd serve them with the sauces they were boil'd with, oyl and
+vinegar, or beaten butter, vinegar, and the rosemary branches they
+were basted with.
+
+
+  _To fry Crabs._
+
+Take the meat out of the great claws being first boiled, flour and
+fry them, and take the meat out of the body strain half of it for
+sauce, and the other half to fry, and mix it with grated bread,
+almond paste, nutmeg, salt, and yolks of eggs, fry it in clarified
+butter, being first dipped in batter, put in a spoonful at a time;
+then make sauce with wine-vinegar, butter, or juyce of orange, and
+grated nutmeg, beat up the butter thick, and put some of the meat
+that was strained into the sauce, warm it and put it in a clean
+dish, lay the meat on the sauce, slices of orange over all, and run
+it over with beaten butter, fryed parsley, round the dish brim, and
+the little legs round the meat.
+
+
+  _Otherways._
+
+Being boil'd and cold, take the meat out of the claws, flour and fry
+them, then take the meat out of the body, butter it with butter
+vinegar, and pepper, and put it in a clean dish, put the fryed crab
+round about it, and run it over with beaten butter, juyce and slices
+of orange, and lay on it sage leaves fryed in batter, or fryed
+parsley.
+
+
+  _To bake Crabs in Pye, Dish, or Patty pan._
+
+Take four or five crabs being boil'd, take the meat out of the shell
+and claws as whole as you can, season it with nutmeg and salt
+lightly; then strain the meat that came out of the body, shells,
+with a little claret-wine, some cinamon, ginger, juyce of orange and
+butter, make the pie, dish, or patty pan, lay butter in the bottom,
+then the meat of the claws, some pistaches, asparagus, some bottoms
+of artichocks, yolks of hard eggs, large mace, grapes, gooseberries
+or barberries, dates of slic't orange, and butter, close it up and
+bake it, being baked, liquor it with the meat out of the body.
+
+
+  _Otherways._
+
+Mince them with a tench or fresh eel, and season it with sweet herbs
+minced small, beaten nutmeg, pepper, and salt, lightly season, and
+mingle the meat that was in the bodies of the crabs with the other
+seasoned fishes; mingle also with this foresaid meat some boil'd or
+roasted chesnuts, or artichocks, asparagus boil'd and cut an inch
+long, pistaches, or pine-apple-seed, and grapes, gooseberries or
+barberries, fill the pie, dish, or patty-pan, close it up and bake
+it, being baked, liquor it with juyce of oranges, some claret wine,
+good butter beat up thick, and the yolks of two or three eggs; fill
+up the pie, lay slices of an orange on it and stick in some lozenges
+of puff-paste, or branches of short paste.
+
+
+  _To make minced Pies of a Crab._
+
+Being boil'd, mince the legs, and strain the meat in the body with
+two or three yolks of eggs, mince also some sweet herbs and put to
+it some almond-paste or grated bread, a minced onion, some fat eel
+cut like little dice, or some fat belly of salmon; mingle it all
+together, and put it in a pie made according to this form, season it
+with nutmeg, pepper, salt, currans, and barberries, grapes, or
+gooseberries, mingle also some butter, and fill your pie, bake it,
+and being baked, liquor it with beaten butter and white wine. Or
+with butter, sugar, cinamon, sweet herbs chopped, and verjuyce.
+
+
+  _To dress Tortoise._
+
+Cast off the head, feet, and tail, and boil it in water, wine, and
+salt, being boil'd, pull the shell asunder, and pick the meat from
+the skins, and the gall from the liver, save the eggswhole if a
+female, and stew the eggs, meat and liver in a dish with some grated
+nutmeg, a little sweet herbs minced small, and some sweet butter,
+stew it up, and serve it on fine sippets, cover the meat with the
+upper shell of the tortoise, and slices or juyce of orange.
+
+Or stew them in a pipkin with some butter, whitewine some of the
+broth, a whole onion or two, tyme, parsley, winter savory, and
+rosemary minc't, being finely stewed serve them on sippets, or put
+them in the shells, being cleansed; or make a fricase in a
+frying-pan with 3 or four yolks of eggs and some of the shells
+amongst them, and dress them as aforesaid.
+
+
+  _To dress Snails._
+
+Take shell snails, and having water boil'd, put them in, then pick
+them out of the shells with a great pin into a bason, cast salt to
+them, scour the slime from them, and after wash them in two or three
+waters; being clean scowred, dry them with a clean cloth; then have
+rosemary, tyme, parsley, winter-savory, and pepper very small, put
+them into a deep bason or pipkin, put to them some salt, and good
+sallet oyl, mingle all together, then have the shells finely
+cleansed, fill them, and set them on a gridiron, broil them upon the
+embers softly, and being broil'd, dish four or five dozen in a dish,
+fill them up with oyl, and serve them hot.
+
+
+  _To stew Snails._
+
+Being well scowred and cleansed as aforesaid, put to them some
+claret wine and vinegar, a handful of capers, mace, pepper, grated
+bread, a little minced tyme, salt, and the yolks of two or 3 hard
+eggs minced; let all these stew together till you think it be
+enough, then put in a good piece of butter, shaking it together,
+heat the dish, and rub it with a clove of garlick, put them on fine
+sippets of French bread, pour on the snails, and some barberries, or
+slic't lemons.
+
+
+  _Otherways._
+
+Being cleansed, fry them in oyl or clarified butter, with some
+slices of a fresh eel, and some fried sage leaves; stew them in a
+pipkin with some white-wine, butter, and pepper, and serve them on
+sippets with beaten butter, and juyce of oranges.
+
+
+  _Otherways._
+
+Being finely boil'd and cleansed, fry them in clarified butter;
+being fryed take them up, and put them in a pipkin, put to them some
+sweet butter chopped parsley, white or claret wine, some grated
+nutmeg, slices of orange, and a little salt; stew them well
+together, serve them on sippets; and then run them over with beaten
+butter, and slices of oranges.
+
+
+  _To fry Snails._
+
+Take shell snails in _January_, _February_, or, _March_, when they
+be closed up, boil them in a skillet of boiling water, and when they
+be tender boil'd, take them out of the shell with a pin, cleanse
+them from the slime, flour them, and fry them; being fryed, serve
+them in a clean dish, with butter, vinegar, fryed parsley, fryed
+onions, or ellicksander leaves fryed, or served with beaten butter,
+and juyce of orange, or oyl, vinegar, and slic't lemon.
+
+
+  _Otherways._
+
+Fry them in oyl and butter, being finely cleansed, and serve them
+with butter, vinegar, and pepper, or oyl, vinegar, and pepper.
+
+
+  _To make a Hash of Snails._
+
+Being boil'd and cleansed, mince them small, put them in a pipkin
+with some sweet herbs minced, the yolks of hard eggs, some whole
+capers, nutmeg, pepper, salt, some pistaches, and butter, or oyl;
+being stewed the space of half an hour on a soft fire; then have
+some fried toasts of French bread, lay some in the bottom, and some
+round the meat in the dish.
+
+
+  _To dress Snails in a Pottage._
+
+Wash them very well in many waters, then put them in an earthen pan,
+or a wide dish, put as much water as will cover them, and set your
+dish on some caols; when they boil take them out of the shells, and
+scowr them with water and salt three or four times, then put them in
+a pipkin with water and salt, and let them boil a little, then take
+them out of the water, and put them in a dish with some excellent
+sallet oyl; when the oyl boils put in three or four slic't onions,
+and fry them, put the snails to them, and stew them well together,
+then put the oyl snails and onions all together in a pipkin of a fit
+size for them, and put as much warm water to them as will make a
+pottage, with some salt, and so let them stew three or four hours,
+then mince tyme, parsley, pennyroyal, and the like herbs; when they
+are minced, beat them to green sauce in a mortar, put in some crumbs
+of bread soakt with that broth or pottage, some saffron and beaten
+cloves; put all in to the snails, and give them a warm or 2, and
+when you serve them up, squeeze in the juyce of a lemon, put in a
+little vinegar, and a clove of garlick amongst the herbs, and beat
+them in it; serve them up in a dish with sippets in the bottom
+of it.
+
+This pottage is very nourishing, and excellent good against a
+Consumption.
+
+
+  _To bake Snails._
+
+Being boil'd and scowred, season them with nutmeg, pepper, and salt,
+put them into a pie with some marrow, large mace, a raw chicken cut
+in pieces, some little bits of lard and bacon, the bones out, sweet
+herbs chopped, slic't lemon, or orange and butter; being full, close
+it up and bake it, and liquor it with butter and white-wine.
+
+
+  _To bake Frogs._
+
+Being flayed, take the hind legs, cut off the feet, and season them
+with nutmeg, pepper, and salt, put them in a pye with some sweet
+herbs chopped small, large mace, slic't lemon, gooseberries, grapes,
+or barberries, pieces of skirrets, artichocks, potatoes, or
+parsnips, and marrow; close it up and bake it; being baked, liquor
+it with butter, and juyce of orange, or grape-verjuyce.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XX.
+
+  _To make all manner of Pottages for Fish-Days._
+
+
+  _French Barley Pottage._
+
+Cleanse the barley from dust, and put it in boiling milk, being
+boil'd down, put in large mace, cream, sugar, and a little salt,
+boil it pretty thick, then serve it in a dish, scrape sugar on it,
+and trim the dish sides.
+
+
+  _Otherways._
+
+Boil it in fair water, scum it, and being almost boil'd, put to it
+some saffron, or disolved yolks of eggs.
+
+
+  _To make Gruel Pottage the best way for service._
+
+Pick your oatmeal, and boil it whole on a stewing fire; being tender
+boil'd, strain it through a strainer, then put it into a clean
+pipkin with fair boiling water, make it pretty thick of the strained
+oatmeal, and put to it some picked raisins of the sun well washed,
+some large mace, salt, and a little bundle of sweet herbs, with a
+little rose-water and saffron; set it a stewing on a fire of
+charcoal, boil it with sugar till the fruit be well allom'd, then
+put to it butter and the yolks of three or four eggs strained.
+
+
+  _Otherways._
+
+Good herbs and oatmel chopped, put them into boiling liquor in a
+pipkin, pot, or skillet, with some salt, and being boil'd put to it
+butter.
+
+
+  _Otherways._
+
+With a bundle of sweet herbs and oatmeal chopped, some onions and
+salt, seasoned as before with butter.
+
+
+  _To make Furmety._
+
+Take wheat and wet it, then beat it in a sack with a wash beetle,
+being finely hulled and cleansed from the dust and hulls, boil it
+over night, and let it soak on a soft fire all night; then next
+morning take as much as will serve the turn, put it in a pipkin,
+pan, or skillet, and put it a boiling in cream or milk, with mace,
+salt, whole cinamon, and saffron, or yolks of eggs, boil it thick
+and serve it in a clean scowred dish, scrape on sugar, and trim the
+dish.
+
+
+  _To make Rice Pottage._
+
+Pick the rice and dust it clean, then wash it, and boil it in water
+or milk; being boil'd down, put to it some cream, large mace, whole
+cinamon, salt, and sugar; boil it on a soft stewing fire, and serve
+it in a fair deep dish, or a standing silver piece.
+
+
+  _Otherways._
+
+Boil'd rice strained with almond milk, and seasoned as the former.
+
+
+  _Milk Pottage._
+
+Boil whole oatmel, being cleanly picked, boil it in a pipkin or pot,
+but first let the water boil; being well boil'd and tender, put in
+milk or cream, with salt, and fresh butter, _&c._
+
+
+  _Ellicksander Pottage._
+
+Chop ellicksanders and oatmeal together, being picked and washed,
+then set on a pipkin with fair water, and when it boils, put in your
+herbs, oatmeal, and salt, boil it on a soft fire, and make it not
+too thick, being almost boil'd put in some butter.
+
+
+  _Pease Pottage._
+
+Take green pease being shelled and cleansed, put them in a pipkin of
+fair boiling water; when they be boil'd and tender, take and strain
+some of them, and thicken the rest, put to them a bundle of sweet
+herbs, or sweet herbs chopped, salt, and butter; being through
+boil'd dish them, and serve them in a deep clean dish with salt and
+sippets about them.
+
+
+  _Otherways._
+
+Put them into a pipkin or skillet of boiling milk or cream, put to
+them two or three sprigs of mint, and salt; being fine and tender
+boil'd, thick them with a little milk and flour.
+
+
+  _Dry or old Pease Pottage._
+
+Take the choicest pease, (that some call seed way pease) commonly
+they be a little worm eaten, (those are the best boiling pease) pick
+and wash them, and put them in boiling liquor in a pot or pipkin;
+being tender boil'd take out some of them, strain them, and set them
+by for your use; then season the rest with salt, a bundle of mint
+and butter, let them stew leisurely, and put to them some pepper.
+
+
+  _Strained Pease Pottage._
+
+Take the former strained pease-pottage, put to them salt, large
+mace, a bundle of sweet herbs, and some pickled capers; stew them
+well together, then serve them in a deep dish clean scowred, with
+thin slices of bread in the bottom, and graced manchet to
+garnish it.
+
+
+  _An excellent stewed Broth for Fish-Day._
+
+Set a boiling some fair water in a pipkin, then strain some oatmeal
+and put to it, with large mace, whole cinamon, salt, a bundle of
+sweet herbs, some strained and whole prunes, and some raisins of the
+sun; being well stewed on a soft fire, and pretty thick, put in some
+claret-wine and sugar, serve it in a clear scowred deep dish or
+standing piece, and scrape on sugar.
+
+
+  _Onion Pottage._
+
+Fry good store of slic't onions, then have a pipkin of boiling
+liquor over the fire, when the liquor boils put in the fryed onions,
+butter and all, with pepper and salt; being well stewed together,
+serve it on sops of French bread or pine-molet.
+
+
+  _Almond Pottage._
+
+Take a pound of almond-paste, and strain it with some new milk; then
+have a pottle of cream boiling in a pipkin or skillet, put in the
+milk; and almonds with some mace, salt, and sugar; serve it in a
+clean dish on sippets of French bread, and scrape on sugar.
+
+
+  _Otherways._
+
+Strain them with fair water, and boil them with mace, salt, and
+sugar, (or none) add two or three yolks of eggs dissolved, or
+saffron; and serve it as before.
+
+
+  _Almond Caudle._
+
+Strain half a pound of almonds being blanched and stamped, strain
+them with a pint of good ale, then boil it with slices of fine
+manchet, large mace, and sugar; being almost boil'd put in three or
+four spoonfuls of sack.
+
+
+  _Oatmeal Caudle._
+
+Boil ale, scum it, and put in strained oatmeal, mace, sugar, and
+diced bread, boil it well, and put in two or three spoonfuls of
+sack, white-wine or claret.
+
+
+  _Egg Caudle._
+
+Boil ale or beer, scum it, and put to it two or three blades of
+large mace, some sliced manchet and sugar; then dissolve four or
+five yolks of eggs with some sack, claret or white-wine, and put it
+into the rest with a little grated nutmeg; give it a warm, and
+serve it.
+
+
+  _Sugar, or Honey Sops._
+
+Boil beer or ale, scum it, and put to it slices of fine manchet,
+large mace, sugar, or honey; sometimes currans, and boil all well
+together.
+
+
+  _To make an Alebury._
+
+Boil beer or ale, scum it, and put in some mace, and a bottom of a
+manchet, boil it well, then put in some sugar.
+
+
+  _Buttered Beer._
+
+Take beer or ale and boil it, then scum it, and put to it some
+liquorish and anniseeds, boil them well together; then have in a
+clean flaggon or quart pot some yolks of eggs well beaten with some
+of the foresaid beer, and some good butter; strain your butter'd
+beer, put it in the flaggon, and brew it with the butter and eggs.
+
+
+  _Buttered Beer or Ale otherways._
+
+Boil beer or ale and scum it, then have six eggs, whites and all,
+and beat them in a flaggon or quart pot with the shells, some
+butter, sugar, and nutmeg, put them together, and being well brewed,
+drink it when you go to bed.
+
+
+  _Otherways._
+
+Take three pints of beer or ale, put five yolks of eggs to it,
+strain them together, and set it in a pewter pot to the fire, put to
+it half a pound of sugar, a penniworth of beaten nutmeg, as much
+beaten cloves, half an ounce of beaten ginger, and bread it.
+
+
+  _Panado's._
+
+Boil fair water in a skillet, put to it grated bread or cakes, good
+store of currans, mace and whole cinamon: being almost boil'd and
+indifferent thick, put in some sack or white wine, sugar, some
+strained yolks of eggs.
+
+Otherways with slic't bread, water, currans, and mace, and being
+well boil'd, put to it some sugar, white-wine, and butter.
+
+
+_To make a Compound Posset of Sack, Claret, White-Wine, Ale, Beer,
+or Juyce of Oranges,_ &c.
+
+Take twenty yolks of eggs with a little cream, strain them, and set
+them by; then have a clean scowred skillet, and put into it a pottle
+of good sweet cream, and a good quantity of whole cinamon, set it a
+boiling on a soft charcoal fire, and stir it continually; the cream
+having a good taste of the cinamon, put in the strained eggs and
+cream into your skillet, stir them together, and give them a warm,
+then have some sack in a deep bason or posset-pot, good store of
+fine sugar, and some sliced nutmeg; the sack and sugar being warm,
+take out the cinamon, and pour your eggs and cream very high in to
+the bason, that it may spatter in it, then strow on loaf sugar.
+
+
+  _To make a Posset simple._
+
+Boil your milk in a clean scowred skillet, and when it boils take it
+off, and warm in the pot, bowl, or bason some sack, claret, beer,
+ale, or juyce of orange; pour it into the drink, but let not your
+milk be too hot, for it will make the curd hard, then sugar it.
+
+
+  _Otherways._
+
+Beat a good quantity of sorrel, and strain it with any of the
+foresaid liquors, or simply of it self, then boil some milk in a
+clean scowred skillet, being boil'd, take it off and let it cool,
+then put it to your drink, but not too hot, for it will make the
+curd tuff.
+
+
+  _Possets of Herbs otherways._
+
+Take a fair scowred skillet, put in some milk into it, and some
+rosemary, the rosemary being well boil'd in it, take it out and have
+some ale or beer in a pot, put to it the milk and sugar, (or none.)
+
+Thus of tyme, carduus, cammomile, mint, or marigold flowers.
+
+
+  _To make French Puffs._
+
+Take spinage, tyme, parsley, endive, savory and marjoram, chop or
+mince them small; then have twenty eggs beaten with the herbs, that
+the eggs may be green, some nutmeg, ginger, cinamon, and salt; then
+cut a lemon in slices, and dip it in batter, fry it, and put a
+spoonful on every slice of lemon, fry it finely in clarified butter,
+and being fryed, strow on sack, or claret, and sugar.
+
+
+  _Soops or butter'd Meats of Spinage._
+
+Take fine young spinage, pick and wash it clean; then have a skillet
+or pan of fair liquor on the fire, and when it boils, put in the
+spinage, give it a warm or two, and take it out into a cullender,
+let it drain, then mince it small, and put it in a pipkin with some
+slic't dates, butter, white-wine, beaten cinamon, salt, sugar, and
+some boil'd currans; stew them well together, and dish them on
+sippets finely carved, and about it hard eggs in halves or quarters,
+not too hard boil'd, and scrape on sugar.
+
+
+  _Soops of Carrots._
+
+Being boil'd, cleanse, stamp, and season them in all points as
+before; thus also potatoes, skirrets, parsnips, turnips, Virginia
+artichocks, onions, or beets, or fry any of the foresaid roots being
+boil'd and cleansed, or peeled, and floured, and serve them with
+beaten butter and sugar.
+
+
+  _Soops of Artichocks, Potatoes, Skirrets, or Parsnips._
+
+Being boil'd and cleansed, put to them yolks of hard eggs, dates,
+mace, cinamon, butter, sugar, white-wine, salt, slic't lemon, grapes
+gooseberries, or barberries; stew them together whole, and being
+finely stewed, serve them on carved sippets in a clean scowred dish,
+and run it over with beaten butter and scraped sugar.
+
+
+  _To butter Onions._
+
+Being peeled, put them into boiling liquor, and when they are
+boil'd, drain them in a cullender, and butter them whole with some
+boil'd currans, butter, sugar, and beaten cinamon, serve them on
+fine sippets, scrape on sugar, and run them over with beaten butter.
+
+
+  _Otherways._
+
+Take apples and onions, mince the onions and slice the apples, put
+them in a pot, but more apples, than onions, and bake them with
+houshold bread, close up the pot with paste or paper; when you use
+them, butter them with butter, sugar, and boil'd currans, serve them
+on sippets, and scrape on sugar and cinamon.
+
+
+  _Buttered Sparagus._
+
+Take two hundred of sparagus, scrape the roots clean and wash them,
+then take the heads of an hundred and lay them even, bind them hard
+up into a bundle, and so likewise of the other hundred; then have a
+large skillet of fair water, when it boils put them in, and boil
+them up quick with some salt; being boil'd drain them, and serve
+them with beaten butter and salt about the dish, or butter and
+vinegar.
+
+
+  _Buttered Colliflowers._
+
+Have a skillet of fair water, and when it boils put in the whole
+tops of the colliflowers, the root being cut away, put some salt to
+it; and being fine and tender boiled dish it whole in a dish, with
+carved sippets round about it, and serve it with beaten butter and
+water, or juyce of orange and lemon.
+
+
+  _Otherways._
+
+Put them into boiling milk, boil them tender, and put to them a
+little mace and salt; being finely boil'd, serve them on carved
+sippets, the yolk of an egg or two, some boil'd raisins of the sun,
+beaten butter, and sugar.
+
+
+  _To butter Quinces._
+
+Roast or boil them, then strain them with sugar and cinamon, put
+some butter to them, warm them together, and serve them on fine
+carved sippets.
+
+
+  _To butter Rice._
+
+Pick the rice and sift it, and when the liquor boils, put it in and
+scum it, boil it not too much, then drain it, butter it, and serve
+it on fine carved sippets, and scraping sugar only, or sugar and
+cinamon.
+
+Butter wheat, and French barley, as you do rice, but hull your wheat
+and barley, wet the wheat and beat it in a sack with a wash-beetle,
+fan it, and being clean hulled, boil it all night on a soft fire
+very tender.
+
+
+  _To butter Gourds, Pumpions, Cucumbers or Muskmelons._
+
+Cut them into pieces, and pare and cleanse them; then have a boiling
+pan of water, and when it boils put in the pumpions, _&c._ with some
+salt, being boil'd, drain them well from the water, butter them, and
+serve them on sippets with pepper.
+
+
+  _Otherways._
+
+Bake them in an oven, and take out the seed at the top, fill them
+with onions, slic't apples, butter, and salt, butter them, and serve
+them on sippets.
+
+
+  _Otherways._
+
+Fry them in slices, being cleans'd & peel'd, either floured or in
+batter; being fried, serve them with beaten butter, and vinegar, or
+beaten butter and juyce of orange, or butter beaten with a little
+water, and served in a clean dish with fryed parsley, elliksanders,
+apples, slic't onions fryed, or sweet herbs.
+
+
+  _To make buttered Loaves._
+
+Season a pottle of flour with cloves, mace, and pepper, half a pound
+of sweet butter melted, and half a pint of ale-yeast or barm mix't
+with warm milk from the cow and three or four eggs to temper all
+together, make it as soft as manchet paste, and make it up into
+little manchets as big as an egg, cut and prick them, and put them
+on a paper, bake them like manchet, with the oven open, they will
+ask an hours baking; being baked melt in a great dish a pound of
+sweet butter, and put rose-water in it, draw your loaves, and pare
+away the crust then slit them in three toasts, and put them in
+melted butter, turn them over and over in the butter, then take a
+warm dish, and put in the bottom pieces, and strow on sugar in a
+good thickness, then put in the middle pieces, and sugar them
+likewise, then set on the tops and scrape on sugar, and serve five
+or six in a dish. If you be not ready to send them in, set them in
+the oven again, and cover them with a paper to keep them from
+drying.
+
+
+  _To boil French Beans or Lupins._
+
+First take away the tops of the cods and the strings, then have a
+pan or skillet of fair water boiling on the fire, when it boils put
+them in with some salt, and boil them up quick; being boil'd serve
+them with beaten butter in a fair scowred dish, and salt about it.
+
+
+  _To boil Garden Beans._
+
+Being shelled and cleansed, put them into boiling liquor with some
+salt, boil them up quick, and being boiled drain away the liquor and
+butter them, dish them in a dish like a cross, and serve them with
+pepper and salt on the dish side.
+
+Thus also green pease, haslers, broom-buds, or any kind of pulse.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XXI.
+
+  _The exactest Ways for the Dressing of Eggs._
+
+
+  _To make Omlets divers Ways._
+
+  _The First Way._
+
+Break six, eight, or ten eggs more or less, beat them together in a
+dish, and put salt to them; then put some butter a melting in a
+frying pan, and fry it more or less, according to your discretion,
+only on one side or bottom.
+
+You may sometimes make it green with juyce of spinage and sorrel
+beat with the eggs, or serve it with green sauce, a little vinegar
+and sugar boil'd together, and served up on a dish with the Omlet.
+
+
+  _The Second Way._
+
+Take twelve eggs, and put to them some grated white bread finely
+searsed, parsley minced very small, some sugar beaten fine, and fry
+it well on both sides.
+
+
+  _The Third Way._
+
+Fry toasts of manchet, and put the eggs to them being beaten and
+seasoned with salt, and some fryed; pour the butter and fryed
+parsley over all.
+
+
+  _The Fourth Way._
+
+Take three or four pippins, cut them in round slices, and fry them
+with a quarter of a pound of butter, when the apples are fryed, pour
+on them six or seven eggs beaten with a little salt, and being
+finely fryed, dish it on a plate-dish, or dish, and strow on sugar.
+
+
+  _The Fifth Way._
+
+Mix with the eggs pine-kernels, currans, and pieces of preserved
+lemons, being fried, roul it up like a pudding, and sprinkle it with
+rose-water, cinamon water, and strow on fine sugar.
+
+
+  _The Sixth Way._
+
+Beat the eggs, and put to them a little cream, a little grated
+bread, a little preserved lemon-peel minced or grated very small,
+and use it as the former.
+
+
+  _The Seventh Way._
+
+Take a quarter of a pound of interlarded bacon, take it from the
+rinde, cut it into dice-work, fry it, and being fried, put in some
+seven or eight beaten eggs with some salt, fry them, and serve them
+with some grape-verjuyce.
+
+
+  _The Eighth Way._
+
+With minced bacon among the eggs fried and beaten together, or with
+thin slices of interlarded bacon, and fryed slices of bread.
+
+
+  _The Ninth way._
+
+Made with eggs and a little cream.
+
+
+  _The Tenth Way._
+
+Mince herbs small, as lettice, bugloss, or borrage, sorrel, and
+mallows, put currans to them, salt, and nutmeg, beat all these
+amongst the herbs, and fry them with sweet butter, and serve it with
+cinamon and sugar, or fried parsley only; put the eggs to it in the
+pan.
+
+
+  _The Eleventh Way._
+
+Mince some parsley very small being short and fine picked, beat it
+amongst the eggs, and fry it. Or fry the parsley being grosly cut,
+beat the eggs, and pour it on.
+
+
+  _The Twelfth Way._
+
+Mince leeks very small, beat them with the eggs and some salt, and
+fry them.
+
+
+  _The Thirteenth Way._
+
+Take endive that is very white, cut it grosly, fry it with nutmeg,
+and put the eggs to it, or boil it being fried, and serve it with
+sugar.
+
+
+  _The Fourteenth Way._
+
+Slice cheese very thin, beat it with the eggs, and a little salt,
+then melt some butter in the pan, and fry it.
+
+
+  _The Fifteenth Way._
+
+Take six or eight eggs, beat them with salt, and make a stuffing,
+with some pine kernels, currans, sweet herbs, some minced fresh
+fish, or some of the milts of carps that have been fried or boiled
+in good liquor, and some mushrooms half boiled and sliced; mingle
+all together with some yolks or whites of eggs raw, and fill up
+great cucumbers therewith being cored, fill them up with the
+foresaid farsing, pare them, and bake them in a dish, or stew them
+between two deep basons or deep dishes; put some butter to them,
+some strong broth of fish, or fair water, some verjuyce or vinegar,
+and some grated nutmeg, and serve them on a dish with sippets.
+
+
+  _The Sixteenth Way, according to the Turkish Mode._
+
+Take the flesh of a hinder part of a hare, or any other venison and
+mince it small with a little fat bacon, some pistaches or pine-apple
+kernels, almonds, Spanish or hazle nuts peeled, Spanish chesnuts or
+French chesnuts roasted and peeled, or some crusts of bread cut in
+slices, and rosted like unto chesnuts; season this minced stuff with
+salt, spices, and some sweet herbs; if the flesh be raw, add
+thereunto butter and marrow, or good sweet suet minced small and
+melted in a skillet, pour it into the seasoned meat that is minced,
+and fry it, then melt some butter in a skillet or pan, and make an
+omlet thereof; when it is half fried, put to the minced meat, and
+take the omlet out of the frying-pan with a skimmer, break it not,
+and put it in a dish that the minced meat may appear uppermost, put
+some gravy on the minced meat, and some grated nutmeg, stick some
+sippets of fryed manchet on it, and slices of lemon. Roast meat is
+the best for this purpose.
+
+
+  _The Seventeenth Way._
+
+Take the kidneys of a loin of veal after it hath been well roasted,
+mince it together with its fat, and season it with salt, spices, and
+some time, or other sweet herbs, add thereunto some fried bread,
+some boil'd mushrooms or some pistaches, make an omlet, and being
+half fried, put the minced meat on it.
+
+Fry them well together, and serve it up with some grated nutmeg and
+sugar.
+
+
+  _The Eighteenth Way._
+
+Take a carp or some other fish, bone it very well, and add to it
+some milts of carps, season them with pepper and salt, or with other
+spices; add some mushrooms, and mince them all together, put to them
+some apple-kernels, some currans, and preserved lemons in pieces
+shred very small: fry them in a frying-pan or tart-pan, with some
+butter, and being fryed make an omlet. Being half fried, put the
+fried fish on it, and dish them on a plate, rowl it round, cut it at
+both ends, and spread them abroad, grate some sugar on it, and
+sprinkle on rose-water.
+
+
+  _The Nineteenth Way._
+
+Mince all kind of sweet herbs, and the yolks of hard eggs together,
+some currans, and some mushrooms half boil'd, being all minced cover
+them over, fry them as the former, and strow sugar and cinamon
+on it.
+
+
+  _The Twentieth Way._
+
+Take young and tender sparagus, break or cut them in small pieces,
+and half fry them brown in butter, put into them eggs beaten with
+salt, and thus make your omlet.
+
+Or boil them in water and salt, then fry them in sweet butter, put
+the eggs to them, and make an omlet, dish it, and put a drop or two
+of vinegar, or verjuyce on it.
+
+Sometimes take mushrooms, being stewed make an omlet, and sprinkle
+it with the broth of the mushrooms, and grated nutmeg.
+
+
+  _The one and Twentieth Way._
+
+Slice some apples and onions, fry them, but not too much, and beat
+some six or eight eggs with some salt, put them to the apples and
+onions, and make an omlet, being fried, make sauce with vinegar or
+grape-verjuyce, butter, sugar, and mustard.
+
+  _To dress hard Eggs divers ways._
+
+  _The First Way._
+
+Put some butter into a dish, with some vinegar or verjuyce, and
+salt; the butter being melted, put in two or three yolks of hard
+eggs, dissolve them on the butter and verjuice for the sauce; then
+have hard eggs, part them in halves or quarters, lay them in the
+sauce, and grate some nutmeg over them, or the crust of white-bread.
+
+
+  _The Second Way._
+
+Fry some parsley, some minced leeks, and young onions, when you have
+fried them pour them into a dish, season them with salt and pepper,
+and put to them hard eggs cut in halves, put some mustard to them,
+and dish the eggs, mix the sauce well together, and pour it hot on
+the eggs.
+
+
+  _The Third Way._
+
+The eggs being boil'd hard, cut them in two, or fry them in butter
+with flour and milk or wine; being fried, put them in a dish, put to
+them salt, vinegar, and juyce of lemon, make a sweet sauce for it
+with some sugar, juyce of lemon, and beaten cinamon.
+
+
+  _The Fourth Way._
+
+Cut hard eggs in twain, and season them with a white sauce made in a
+frying-pan with the yolks of raw eggs; verjuyce and white-wine
+dissolved together, and some salt, a few spices, and some sweet
+herbs, and pour this sauce over the eggs.
+
+
+  _The Fifth Way in the Portugal Fashion._
+
+Fry some parsley small minced, some onions or leeks in fresh butter,
+being half fried, put into them hard eggs cut into rounds, a handful
+of mushrooms well picked, washed and slic't, and salt, fry all
+together, and being almost fried, put some vinegar to them, dish
+them, and grate nutmeg on them, sippet them, and on the sippets
+slic't lemons.
+
+
+  _The Sixth Way._
+
+Take sweet herbs, as purslain, lettice, borrage, sorrel, parsley,
+chervil & tyme, being well picked and washed mince them very small,
+and season them with cloves, pepper, salt, minced mushrooms, and
+some grated cheese, put to them some grated nutmeg, crusts of
+manchet, some currans, pine-kernels, and yolks of hard eggs in
+quarters, mingle all together, fill the whites, and stew them in a
+dish, strow over the stuff being fryed with some butter, pour the
+fried farce over the whites being dished, and grate some nutmeg, and
+crusts of manchet.
+
+Or fry sorrel, and put it over the eggs.
+
+
+  _To butter a Dish of Eggs._
+
+Take twenty eggs more or less, whites and yolks as you please, break
+them into a silver dish, with some salt, and set them on a quick
+charcoal fire, stir them with a silver spoon, and being finely
+buttered put to them the juyce of three or four oranges, sugar,
+grated nutmeg, and sometimes beaten cinamon, being thus drest,
+strain them at the first, or afterward being buttered.
+
+
+  _To make a Bisk of Eggs._
+
+Take a good big dish, lay a lay of slices of cheese between two lays
+of toasted cheat bread, put on them some clear mutton broth, green
+or dry pease broth, or any other clear pottage that is seasoned with
+butter and salt, cast on some chopped parsley grosly minced, and
+upon that some poached eggs.
+
+Or dress this dish whole or in pieces, lay between some carps, milts
+fried, boil'd, or stewed, as you do oysters, stewed and fried
+gudgeons, smelts, or oysters, some fried and stewed capers,
+mushrooms, and such like junkets.
+
+Sometimes you may use currans, boil'd or stewed prunes, and put to
+the foresaid mixture, with some whole cloves, nutmegs, mace, ginger,
+some white-wine, verjuyce, or green sauce, some grated nutmeg over
+all, and some carved lemon.
+
+
+  _Eggs in Moon shine._
+
+Break them in a dish upon some butter and oyl melted or cold, strow
+on them a little salt, and set them on a chafing dish of coals make
+not the yolks too hard, and in the doing cover them, and make a
+sauce for them of an onion cut into round slices, and fried in sweet
+oyl or butter, then put to them verjuyce, grated nutmeg, a little
+salt, and so serve them.
+
+
+  _Eggs in Moon shine otherways._
+
+Take the best oyl you can get, and set it over the fire on a silver
+dish, being very hot, break in the eggs, and before the yolks of the
+eggs do become very hard, take them up and dish them in a clean
+dish; then make the sauce of fryed onions in round slices, fryed in
+oyl or sweet butter, salt, and some grated nutmeg.
+
+
+  _Otherways._
+
+Make a sirrup of rose-water, sugar, sack, or white-wine, make it in
+a dish and break the yolks of the eggs as whole as you can, put them
+in the boiling sirrup with some ambergriece, turn them and keep them
+one from the other, make them hard, and serve them in a little dish
+with sugar and cinamon.
+
+
+  _Otherways._
+
+Take a quarter of a pound of good fresh butter, balm it on the
+bottom of a fine clean dish, then break some eight or ten eggs upon
+it, sprinkle them with a little salt, and set them on a soft fire
+till the whites and yolks be pretty clear and stiff, but not too
+hard, serve them hot, and put on them the juyce of oranges and
+lemons.
+
+Or before you break them put to the butter sprigs of rosemary, juyce
+of orange, and sugar; being baked on the embers, serve them with
+sugar and beaten cinamon, and in place of orange, verjuyce.
+
+
+  _Eggs otherways._
+
+Fry them whole in clarified butter with sprigs of rosemary under,
+fry them not too hard, and serve them with fried parsley on them,
+vinegar, butter, and pepper.
+
+
+  _To dress Eggs in the Spanish Fashion, called, wivos me quidos._
+
+Take twenty eggs fresh and new and strain them with a quarter of a
+pint of sack, claret, or white-wine, a quarter of sugar, some grated
+nutmeg, and salt; beat them together with the juyce of an orange,
+and put to them a little musk (or none) set them over the fire, and
+stir them continually till they be a little thick, (but not too
+much) serve them with scraping sugar being put in a clean warm dish,
+on fine toasts of manchet soaked in juyce of orange and sugar, or in
+claret, sugar, or white-wine, and shake the eggs with orange,
+comfits, or muskedines red and white.
+
+
+  _To dress Eggs in the Portugal Fashion._
+
+Strain the yolks of twenty eggs, and beat them very well in a dish,
+put to them some musk and rose-water made of fine sugar, boil'd
+thick in a clean skillet, put in the eggs, and stew them on a soft
+fire; being finely stewed, dish them on a French plate in a clean
+dish, scrape on sugar, and trim the dish with your finger.
+
+
+  _Otherways._
+
+Take twenty yolks of eggs, or as many whites, put them severally
+into two dishes, take out the cocks tread, and beat them severally
+the space of an hour; then have a sirrup made in two several
+skillets, with half a pound a piece of double refined sugar, and a
+little musk and ambergriece bound up close in a fine rag, set them a
+stewing on a soft fire till they be enough on both sides, then dish
+them on a silver plate, and shake them with preserved pistaches,
+muskedines white and red, and green citron slic't.
+
+Put into the whites the juyce of spinage to make them green.
+
+
+  _To dress Eggs called in French _A-la-Hugenotte_,
+    or, the Protestant-way._
+
+Break twenty eggs, beat them together, and put to them the pure
+gravy of a leg of mutton or the gravy of roast beef, stir and beat
+them well together over a chafing-dish of coals with a little salt,
+add to them also juyce of orange and lemon, or grape verjuyce; then
+put in some mushrooms well boil'd and seasoned. Observe as soon as
+your eggs are well mixed with the gravy and the other ingredients,
+then take them off from the fire, keeping them covered a while, then
+serve them with some grated nutmeg over them.
+
+Sometimes to make them the more pleasing and toothsome, strow some
+powdered ambergriece, and fine loaf sugar scraped into them, and so
+serve them.
+
+
+  _To dress Eggs in Fashion of a Tansie._
+
+Take twenty yolks of eggs, and strain them on flesh days with about
+half a pint of gravy, on fish days with cream and milk, and salt,
+and four mackerooms small grated, as much bisket, some rose-water,
+a little sack or claret, and a quarter of a pound of sugar, put
+these things to them with a piece of butter as big as a walnut, and
+set them on a chafing-dish with some preserved citron or lemon
+grated, or cut into small pieces or little bits and some pounded
+pistaches; being well buttered dish it on a plate, and brown it with
+a hot fire-shovel, strow on fine sugar, and stick it with preserved
+lemon-peel in thin slices.
+
+
+  _Eggs and almonds._
+
+Take twenty eggs and strain them with half a pound of almond-paste,
+and almost half a pint of sack, sugar, nutmeg, and rose-water, set
+them on the fire, and when they be enough, dish them on a hot dish
+without toast, stick them with blanched and slic't almond, and
+wafers, scrape on fine sugar, and trim the dish with your finger.
+
+
+  _To broil Eggs._
+
+Take an oven peel, heat it red hot, and blow off the dust, break the
+eggs on it, and put them into a hot oven, or brown them on the top
+with a red hot fire shovel; being finely broil'd, put them into a
+clean dish, with some gravy, a little grated nutmeg, and elder
+vinegar; or pepper, vinegar, juyce of orange, and grated nutmeg on
+them.
+
+
+  _To dress poached Eggs._
+
+Take a dozen of new laid eggs, and the meat of 4 or five partridges
+or any roast poultrey, mince it as small as you can, and season it
+with a few beaten cloves, mace, and nutmeg, put them into a silver
+dish with a ladle full or 2 of pure mutton gravy, and 2 or three
+anchoves dissolved, then set it a stewing on a chafing dish of
+coals; being half stewed, as it boils put in the eggs one by one,
+and as you break them, put by most of the whites, and with one end
+of your egg shell put in the yolks round in order amongst the meat,
+let them stew till the eggs be enough, then put in a little grated
+nutmeg, and the juice of a couple of oranges, put not in the seeds,
+wipe the dish, and garnish it with four or five whole onions boiled
+and broil'd.
+
+
+  _Otherways._
+
+The eggs being poached, put them into a dish, strow salt on them,
+and grate on cheese which will give them a good relish.
+
+
+  _Otherways._
+
+Being poached and dished, strow on them a little salt, scrape on
+sugar, and sprinkle them with rose-water, verjuyce, juyce of lemon,
+or orange, a little cinamon water, or fine beaten cinamon.
+
+
+  _Otherways to poach Eggs._
+
+Take as many as you please, break them into a dish and put to them
+some sweet butter, being melted, some salt, sugar, and a little
+grated nutmeg, give them a cullet in the dish, &c.
+
+
+  _Otherways._
+
+Poach them, and put green sauce to them, let them stand a while upon
+the fire, then season them with salt, and a little grated nutmeg.
+
+Or make a sauce with beaten butter, and juyce of grapes mixt with
+ipocras, pour it on the eggs, and scrape on sugar.
+
+
+  _Otherways._
+
+Poach them either in water, milk, wine, sack, or clear verjuyce, and
+serve them with vinegar in saucers.
+
+Or make broth for them, and serve them on fine carved sippets, make
+the broth with washed currans, large mace, fair water, butter, white
+wine, and sugar, vinegar, juyce of orange, and whole cinamon; being
+dished run them over with beaten butter, the slices of an orange,
+and fine scraped sugar.
+
+Or make sauce with beaten almonds, strained with verjuyce, sugar
+beaten, butter, and large mace, boiled and dished as the former.
+
+Or almond milk and sugar.
+
+
+  _A grand farc't Dish of Eggs._
+
+Take twenty hard eggs, being blanched, part them in halves long
+ways, take out the yolks and save the whites, mince the yolks, or
+stamp them amongst some march pane paste, a few sweet herbs chopt
+small, & mingled amongst sugar, cinamon, and some currans well
+washed, fill again the whites with this farcing, and set them by.
+
+Then have candied oranges or lemons, filled with march-pane paste,
+and sugar, and set them by also.
+
+Then have the tops of boil'd sparagus, mix them with a batter made
+of flour, salt, and fair water, & set them by.
+
+Next boil'd chesnuts and pistaches, and set them by.
+
+Then have skirrets boil'd, peeled, and laid in batter.
+
+Then have prawns boil'd and picked, and set by in batter also,
+oysters parboil'd and cockles, eels cut in pieces being flayed, and
+yolks of hard eggs.
+
+Next have green quodling stuff, mixt with bisket bread and eggs, fry
+them in little cakes, and set them by also.
+
+Then have artichocks and potatoes ready to fry in batter, being
+boil'd and cleansed also.
+
+Then have balls of parmisan, as big as a walnut, made up and dipped
+in batter, and some balls of almond paste.
+
+These aforesaid being finely fryed in clarified butter, and
+muskefied, mix them in a great charger one amongst another, and make
+a sauce of strained grape verjuyce, or white-wine, yolks of eggs,
+cream, beaten butter, cinamon and sugar, set them in an oven to
+warm; the sauce being boil'd up, pour it over all, and set it again
+in the oven, ice it with fine sugar, and so serve it.
+
+
+  _Otherways._
+
+Boil ten eggs hard, and part them in halves long ways, take out the
+yolks, mince them, and put to them some sweet herbs minc'd small,
+some boil'd currans, salt, sugar, cinamon, the yolks of two or three
+raw eggs, and some almond paste, (or none) mix all together, and
+fill again the whites, then lay them in a dish on some butter with
+the yolks downwards, or in a patty-pan, bake them, and make sauce of
+verjuyce & sugar, strained with the yolk of an egg and cinamon, give
+it a walm, and put to it some beaten butter; being dished, serve
+them with fine carved sippets, slic't orange, and sugar.
+
+
+  _To make a great compound Egg, as big as twenty Eggs._
+
+Take twenty eggs, part the whites from the yolks, and strain the
+whites by them selves, and the yolks by themselves; then have two
+bladders, boil the yolks in one bladder, fast bound up as round as a
+ball, being boil'd hard, put it in another bladder, and the whites
+round about it, bind it up round like the former, and being boil'd
+it will be a perfect egg. This serves for grand sallets.
+
+Or you may add to these yolks of eggs, musk, and ambergriece,
+candied pistaches, grated bisket-bread, and sugar, and to the
+whites, almond-paste, musk, juyce of oranges, and beaten ginger, and
+serve it with butter, almond milk, sugar, and juyce of oranges.
+
+
+  _To butter Eggs upon toasts._
+
+Take twenty eggs, beat them in a dish with some salt and put butter
+to them; then have two large rouls or fine manchets, cut them into
+toasts, & toast them against the fire with a pound of fine sweet
+butter; being finely buttered, lay the toasts in a fair clean
+scowred dish, put the eggs on the toasts, and garnish the dish with
+pepper and salt. Otherways, half boil them in the shells, then
+butter them, and serve them on toasts, or toasts about them.
+
+To these eggs sometimes use musk and ambergriece, and no pepper.
+
+
+  _Otherways._
+
+Take twenty eggs, and strain them whites and all with a little salt;
+then have a skillet with a pound of clarified butter, warm on the
+fire, then fry a good thick toast of fine manchet as round as the
+skillet, and an inch thick, the toast being finely fryed, put the
+eggs on it into the skillet, to fry on the manchet, but not too
+hard; being finely fried put it on a trencher-plate with the eggs
+uppermost, and salt about the dish.
+
+
+  _An excellent way to butter Eggs._
+
+Take twenty yolks of new laid or fresh eggs, put them into a dish
+with as many spoonfuls of jelly, or mutton gravy without fat, put to
+it a quarter of a pound of sugar, 2 ounces of preserved lemon-peel
+either grated or cut into thin slices or very little bits, with some
+salt, and four spoonfuls of rose-water, stir them together on the
+coals, and being butter'd dish them, put some musk on them with some
+fine sugar; you may as well eat these eggs cold as hot, with a
+little cinamon-water, or without.
+
+
+  _Otherways._
+
+Dress them with claret, white-wine, sack, or juyce of oranges,
+nutmeg, fine sugar, & a little salt, beat them well together in a
+fine clean dish, with carved sippets, and candied pistaches stuck in
+them.
+
+
+  _Eggs buttered in the Polonian fashion._
+
+Take twelve eggs, and beat them in a dish, then have steeped bread
+in gravy or broth, beat them together in a mortar, with some salt,
+and put it to the eggs, then put a little preserv'd lemon peel into
+it, either small shred or cut into slices, put some butter into it,
+butter them as the former, and serve them on fine sippets.
+
+Or with cream, eggs, salt, preserved lemon-peels grated or in
+slices.
+
+Or grated cheese in buttered eggs and salt.
+
+
+  _Otherways._
+
+Boil herbs, as spinage, sage, sweet marjoram, and endive, butter the
+eggs amongst them with some salt, and grated nutmeg.
+
+Or dress them with sugar, orange juyce, salt, beaten cinamon, and
+grated nutmeg, strain the eggs with the juyce of oranges, and let
+the juyce serve instead of butter; being well soaked, put some more
+juyce over them and sugar.
+
+
+  _To make minced Pies of Eggs according to these forms._
+
+Boil them hard, then mince them and mix them with cinamon, raw
+currans, carraway-seed, sugar, and dates, minced lemon peel,
+verjuyce, rose-water, butter, and salt; fill your pie or pies, close
+them, and bake them, being baked, liquor them with white-wine,
+butter, and sugar, and ice them.
+
+
+  _Eggs or Quelque shose._
+
+Break forty eggs, and beat them together with some salt, fry them at
+four times, half, or but of one side; before you take them out of
+the pan, make a composition or compound of hard eggs, and sweet
+herbs minced, some boil'd currans, beaten cinamon, almond-paste,
+sugar, and juyce of orange, strow all over these omlets, roul them
+up like a wafer, and so of the rest, put them in a dish with some
+white-wine, sugar, and juyce of lemon; then warm and ice them in an
+oven, with beaten butter and fine sugar.
+
+
+  _Otherways._
+
+Set on a skillet, either full of milk, wine, water, verjuyce, or
+sack, make the liquor boil, then have twenty eggs beaten together
+with salt, and some sweet herbs chopped, run them through a
+cullender into the boiling liquor, or put them in by spoonfuls or
+all together; being not too hard boil'd, take them up and dish them
+with beaten butter, juice of orange, lemon, or grape-verjuyce, and
+beaten butter.
+
+
+  _Blanch Manchet in a frying-Pan._
+
+Take six eggs, a quart of cream, a penny manchet grated, nutmeg
+grated, two spoonfuls of rose-water, and 2 ounces of sugar, beat it
+up like a pudding, and fry it as you fry a tansie; being fryed turn
+it out on a plate, quarter it, and put on the juyce of an orange and
+sugar.
+
+
+  _Quelque shose otherways._
+
+Take ten eggs, and beat them in a dish with a penny manchet grated,
+a pint of cream, some beaten cloves mace, boil'd currans, some
+rose-water, salt, and sugar; beat all together, and fry it either in
+a whole form of a tansie, or by spoonfuls in little cakes, being
+finely fried, serve them on a plate with juyce of orange and
+scraping sugar.
+
+
+  _Other Fricase or Quelque shose._
+
+Take twenty eggs, and strain them with a quart of cream, some
+nutmeg, salt, rose-water, and a little sugar, then have sweet butter
+in a clean frying-pan, and put in some pieces of pippins cut as
+thick as a half crown piece round the apple being cored; when they
+are finely fried, put in half the eggs, fry them a little, and then
+pour on the rest or other half, fry it at two times, stir the last,
+dish the first on a plate, and put the other on it with juyce of
+orange and sugar.
+
+
+  _Other Fricase of Eggs._
+
+Beat a dozen of eggs with cream, sugar, nutmeg, mace, and
+rose-water, then have two or three pippins or other good apples, cut
+in round slices through core and all, put them in a frying-pan, and
+fry them with sweet butter; when they be enough, take them up and
+fry half the eggs and cream in other fresh butter, stir it like a
+tansie, and being enough put it out into a dish, put in the other
+half of the eggs and cream, lay the apples round the pan, and the
+other eggs fried before, uppermost; being finely fried, dish it on a
+plate, and put to it the juyce of an orange and sugar.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XXII.
+
+  _The best Ways for the Dressing of Artichocks._
+
+
+  _To stew Artichocks._
+
+The artichocks being boil'd, take out the core, and take off all the
+leaves, cut the bottoms into quarters splitting them in the middle;
+then have a flat stewing-pan or dish with manchet toasts in it, lay
+the artichocks on them, then the marrow of two bones, five or six
+large maces, half a pound of preserved plumbs, with the sirrup,
+verjuyce, and sugar; if the sirrup do not make them sweet enough,
+let all these stew together 2 hours, if you stew them in a dish,
+serve them up in it, not stirring them, only laying on some
+preserves which are fresh, as barberries, and such like, sippet it,
+and serve it up.
+
+Instead of preserved, if you have none, stew ordinary plumbs which
+will be cheaper, and do nigh as well.
+
+
+  _To fry Artichocks._
+
+Boil and sever all from the bottoms, then slice them in the midst,
+quarter them, dip them in batter, and fry them in butter. For the
+sauce take verjuyce, butter, and sugar, with the juyce of an orange,
+lay marrow on them, garnish them with oranges, and serve them up.
+
+
+  _To fry young Artichocks otherways._
+
+Take young artichocks or suckets, pare off all the outside as you
+pare an apple, and boil them tender, then take them up, and split
+them through the midst, do not take out the core, but lay the split
+side downward on a dry cloth to drain out the water; then mix a
+little flour with two or three yolks of eggs, beaten ginger, nutmeg
+& verjuyce, make it into batter and roul them well in it, then get
+some clarified butter, make it hot and fry them in it till they be
+brown. Make sauce with yolks of eggs, verjuyce or white-wine,
+cinamon, ginger, sugar, and a good piece of butter, keep it stirring
+upon the fire till it be thick, then dish them on white-bread
+toasts, put the caudle on them, and serve them up.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XXIII.
+
+  _Shewing the best way of making Diet for the Sick._
+
+
+  _To make a Broth for a Sick body._
+
+Take a leg of veal, and set it a boiling in a gallon of fair water,
+scum it clean, and when you have so done put in three quarters of a
+pound of currans, half a pound of prunes, a handful of borrage, as
+much mint, and as much harts-tongue; let them seeth together till
+all the strength be sodden out of the flesh, then strain it as clean
+as you can. If you think the party be in any heat, put in violet
+leaves and succory.
+
+
+  _To stew a Cock against a Consumption._
+
+Cut him in six pieces, and wash him clean, then take prunes,
+currans, dates, raisins, sugar, three or four leaves of gold,
+cinamon, ginger, nutmeg, and some maiden hair, cut very small; put
+all these foresaid things into a flaggon with a pint of muskadine,
+and boil them in a great brass pot of half a bushel; stop the mouth
+of the flaggon with a piece of paste, and let it boil the space of
+twelve hours; being well stewed, strain the liquor, and give it to
+the party to drink cold, two or three spoonfuls in the morning
+fasting, and it shall help him. _This is an approved Medicine._
+
+
+  _Otherways._
+
+Take a good fleshy cock, draw him and cut him to pieces, wash away
+the blood clean, and take away the lights that lie at his back, wash
+it in white-wine, and no water, then put the pieces in a flaggon,
+and put to it two or three blades of large mace, a leaf of gold,
+ambergriece, some dates, and raisins of the Sun; close up the
+flaggon with a piece of paste, and set it in a pot a boiling six
+hours; keep the pot filled up continually, with hot water; being
+boil'd strain it, and when it is cold give of it to the weak party
+the bigness of a hazelnut.
+
+
+  _Stewed Pullets against a Consumption._
+
+Take two pullets being finely cleansed, cut them to pieces, and put
+them in a narrow mouthed pitcher pot well glazed, stop the mouth of
+it with a piece of paste and set it a boiling in a good deep brass
+pot or vessel of water, boil it eight hours, keep it continually
+boiling, and still filled up with warm water; being well stewed,
+strain it, and blow off the fat; when you give it to the party, give
+it warm with the yolk of an egg, dissolved with the juyce of an
+orange.
+
+
+  _To distill a Pig good against a Consumption._
+
+Take a pig, flay it and cast away the guts; then take the liver,
+lungs, and all the entrails, and wipe all with a clean cloth; then
+put it into a Still with a pound of dates, the stones taken out, and
+sliced into thin slices, a pound of sugar, and an ounce of large
+mace. If the party be hot in the stomach, then take these cool
+herbs, as violet leaves, strawberry leaves, and half a handful of
+bugloss, still them with a soft fire as you do roses, and let the
+party take of it every morning and evening in any drink or broth he
+pleases.
+
+You may sometimes add raisins and cloves.
+
+
+  _To make Broth good against a Consumption._
+
+Take a cock and a knuckle of veal, being well soaked from the blood,
+boil them in an earthen pipkin of five quarts, with raisins of the
+sun, a few prunes, succory, lang de-beef roots, fennil roots,
+parsley, a little anniseed, a pint of white-wine, hyssop, violet
+leaves, strawberry-leaves, bind all the foresaid roots, and herbs,
+a little quantity of each in a bundle, boil it leisurely, scum it,
+and when it is boil'd strain it through a strainer of strong canvas,
+when you use it, drink it as often as you please blood-warm.
+
+Sometimes in the broth, or of any of the meats aforesaid, use mace,
+raisins of the sun, a little balm, endive, fennel and parsley roots.
+
+Sometimes sorrel, violet leaves, spinage, endive, succory, sage,
+a little hyssop, raisins of the sun, prunes, a little saffron, and
+the yolk of an egg, strained with verjuyce or white-wine.
+
+
+  _Otherways._
+
+Fennil-roots, colts foot, agrimony, betony, large mace, white sander
+slic't in thin slices the weight of six pence, made with a chicken
+and a crust of manchet, take it morning and evening.
+
+
+  _Otherways._
+
+Violet leaves, wild tansie, succory-roots, large mace, raisins, and
+damask prunes boil'd with a chicken and a crust of bread.
+
+Sometimes broth made of a chop of mutton, veal, or chicken, French
+barley, raisins, currans, capers, succory root, parsley roots,
+fennil-roots, balm, borrage, bugloss, endive, tamarisk, harts-horn,
+ivory, yellow sanders, and fumitory, put to these all (or some) in a
+moderate quantity.
+
+Otherways, a sprig of rosemary, violet-leaves, tyme, mace, succory,
+raisins, and a crust of bread.
+
+
+  _To make a Paste for a Consumption._
+
+Take the brawn of a roasted capon, the brawn of two partridges, two
+rails, two quails, and twelve sparrows all roasted; take the brawns
+from the bones, and beat them in a stone mortar with two ounces, of
+the pith of roast veal, a quarter of a pound of pistaches, half a
+dram of ambergriece, a grain of musk, and a pound of white
+sugar-candy beaten fine; beat all these in a mortar to a perfect
+paste, now and then putting in a spoonful of goats milk, also two or
+three grains of bezoar; when you have beaten all to a perfect paste,
+make it into little round cakes, and bake them on a sheet of white
+paper.
+
+
+  _To make a Jelly for a Consumption of the Lungs._
+
+Take half a pound of ising glass, as much harts-horn, an ounce of
+cinamon, an ounce of nutmegs, a few cloves, a pound of sugar,
+a stick of liquoras, four blades of large mace, a pound of prunes,
+an ounce of ginger, a little red sanders, and as much rubarb as will
+lie on a six pence, boil the foresaid in a gallon of water, and a
+pint of claret till a pint be wasted or boil'd away, boil them on a
+soft fire close covered, and slice all your spices very thin.
+
+
+  _ An excellent Water for a Consumption._
+
+Take a pint of new milk, and a pint of good red wine, the yolks of
+twenty four new laid eggs raw, and dissolved in the foresaid
+liquors; then have as much fine slic't manchet as will drink up all
+this liquor, put it into a fair rose-still with a soft fire, and
+being distilled, take this water in all drinks and pottages the sick
+party shall eat, or the quantity of a spoonful at a draught in beer,
+in one month it will recover any Consumption.
+
+
+  _Other drink for a Consumption._
+
+Take a gallon of running water of ale measure, put to it an ounce of
+cinamon, an ounce of cloves, an ounce of mace, and a dram of
+acter-roots, boil this liquor till it come to three quarts, and let
+the party daily drink of it till he mends.
+
+
+  _To make an excellent Broth or Drink for a Sick Body._
+
+Take a good fleshy capon, take the flesh from the bones, or chop it
+in pieces very small, and not wash it; then put them in a rose still
+with slics of lemon-peel, wood-sorrel, or other herbs according to
+the _Physitians_ direction; being distilled, give it to the weak
+party to drink.
+
+Or soak them in malmsey and some capon broth before you distill
+them.
+
+
+  _To make a strong Broth for a Sick Party._
+
+Roast a leg of mutton, save the gravy, and being roasted prick it,
+and press out the gravy with a wooden press; put all the gravy into
+a silver porrenger or piece, with the juyce of an orange and sugar,
+warm it on the coals, and give it the weak party.
+
+Thus you may do a roast or boil'd capon, partridge, pheasant, or
+chicken, take the flesh from the bones, and stamp it in a stone or
+wooden mortar, with some crumbs of fine manchet, strained with capon
+broth, or without bread, and put the yolk of an egg, juyce of
+orange, lemon, or grape verjuyce and sugar.
+
+
+  _To make China Broth._
+
+Take an ounce of China thin slic't, put it in a pipkin of fair
+water, with a little veal or chicken, stopped close in pipkin, let
+it stand 4 and twenty hours on the embers but not boil; then put to
+it colts foot, scabious-maiden-hair, violet leaves half a handful,
+candied eringo, and 2 or 3 marsh mallows, boil them on a soft fire
+till the third part be wasted, then put in a crust of manchet,
+a little mace, a few raisins of the sun stoned, and let it boil a
+while longer. Take of this broth every morning half a pint for a
+month, then leave it a month, & use it again.
+
+
+  _China Broth otherways._
+
+Take 2 ounces of China root thin sliced, and half an ounce of long
+pepper bruised; then take of balm, tyme, sage, marjoram, nepe, and
+smalk, of each two slices, clary, a hanful of cowslips, a pint of
+cowslip water, and 3 blades of mace; put all into a new and well
+glazed pipkin of 4 quarts, & as much fair water as will fill the
+pipkin, close it up with paste and let it on the embers to warm, but
+not to boil; let it stand thus soaking 4 and twenty hours; then take
+it off, and put to it a good big cock chickens, calves foot,
+a knuckle of mutton, and a little salt; stew all with a gentle fire
+to a pottle, scum it very clean & being boil'd strain the clearest
+from the dregs & drink of it every morning half a pint blood-warm.
+
+
+  _To make Almond Milk against a hot Disease._
+
+Boil half a pound of French barley in 3 several waters, keep the
+last water to make your milk of, then stamp half a pound of almonds
+with a little of the same water to keep them from oyling; being
+finely beaten, strain it whith the rest of the barley water, put
+some hard sugar to it, boil it a little, and give it the party warm.
+
+
+  _An excellent Restorative for a weak back._
+
+Take clary, dates, the pith of an oxe, and chop them together, put
+some cream to them, eggs, grated bread, and a little white saunders,
+temper them all well together fry them, and eat it in the morning
+fasting.
+
+Otherways, take the leaves of clary and nepe, fry them with yolks of
+eggs, and eat them to break fast.
+
+       *       *       *       *       *
+           *       *       *       *
+
+  SECTION XXIV.
+
+  _Excellent Ways for Feeding of Poultrey._
+
+
+  _To feed Chickens._
+
+If you will have fat crammed chickens, coop them up when the dam
+hath forsaken them, the best cramming for them is wheat-meal and
+milk made into dough the crams steeped in milk, and so thrust down
+their throats; but in any case let the crams be small and well wet,
+for fear you choak them. Fourteen days will feed a chicken
+sufficiently.
+
+
+  _To feed Capons._
+
+Either at the barn doors with scraps of corn and chavings of pulse,
+or else in pens in the house, by cramming them, which is the most
+dainty. The best way to cram a capon (setting all strange inventions
+apart) is to take barley meal, reasonably sifted, and mixing it with
+new milk, make it into good stiff dough; than make it into long
+crams thickest in the middle, & small at both ends, then wetting
+them in luke-warm milk, giue the capon a full gorge thereof three
+times a day morning noon, and night, and he will in a fortnight or
+three weeks be as fat as any man need to eat.
+
+
+  _The ordering of Goslings._
+
+After they are hatched you shall keep them in the house ten or
+twelve days, and feed them with curds, scalded chippins, or barley
+meal in milk knodden and broken, also ground malt is exceeding good,
+or any bran that is scalded in water, milk, or tappings of drink.
+After they have got a little strength, you may let them go abroad
+with a keeper five or six hours in a day, and let the dam at her
+leisure entice them into the water; then bring them in, and put them
+up, and thus order them till they be able to defend themselves from
+vermine. After a gosling is a month or six weeks old you may put it
+up to feed for a green goose, & it will be perfectly fed in another
+month following; and to feed them, there is no better meat then skeg
+oats boil'd, and given plenty thereof thrice a day, morning, noon,
+and night, with good store of milk, or milk and water mixt together
+to drink.
+
+
+  _For fatting of elder Geese._
+
+For elder geese which are five or six months old, having been in the
+stubble fields after harvest, and got into good flesh, you shall
+then choose out such geese as you would feed, and put them in
+several Pens which are close and dark, and there feed them thrice a
+day with good store of oats, or spelted beans, and give them to
+drink water and barly meal mixt together, which must evermore stand
+before them. This will in three weeks feed a goose so fat as is
+needfull.
+
+
+  _The fatting of Ducklings._
+
+You may make them fat in three weeks giving them any kind of pulse
+or grain, and good store of water.
+
+
+  _Fatting of Swans and Cygnets._
+
+For Swans and their feeding, where they build their nests, you shall
+suffer them to remain undisturbed, and it will be sufficient because
+they can better order themselves in that business than any man.
+
+Feed your Cygnets in all sorts as you feed your Geese, and they will
+be through fat in seven or eight weeks. If you will have them sooner
+fat, you shall feed them in some pond hedged, or placed in for that
+purpose.
+
+
+  _Of fatting Turkies._
+
+For the fatting of turkies sodden barley is excellent, or sodden
+oats for the first fortnight, and then for another fortnight cram
+them in all sorts as you cram your capon, and they will be fat
+beyond measure. Now for their infirmities, when they are at liberty,
+they are so good _Physitians_ for themselves, that they will never
+trouble their owners; but being coopt up you must cure them as you
+do pullets. Their eggs are exceeding wholesome to eat, and restore
+nature decayed wonderfully.
+
+Having a little dry ground where they may sit and prune themselves,
+place two troughs, one full of barley and water, and the other full
+of old dried malt wherein they may feed at their pleasure. Thus
+doing, they will be fat in less than a month: but you must turn his
+walks daily.
+
+
+  _Of nourishing and fatting Herns, Puets, Gulls, and Bitterns._
+
+Herns are nourished for two causes, either for Noblemens sports, to
+make trains for the entering their hawks, or else to furnish the
+table at great feasts; the manner of bringing them up with the least
+charge, is to take them out of their nests before they can flie, and
+put them into a large high barn, where there is many high cross
+beams for them to pearch on; then to have on the flour divers square
+boards with rings in them, and between every board which should be
+two yards square, to place round shallow tubs full of water, then to
+the boards you shall tye great gobbits of dogs flesh, cut from the
+bones, according to the number which you feed, and be sure to keep
+the house sweet, and shift the water often, only the house must be
+made so, that it may rain in now and then, in which the hern will
+take much delight; but if you feed her for the dish, then you shall
+feed them with livers, and the entrals of beasts, and such like cut
+in great gobbits.
+
+
+  _To feed Codwits, Knots, Gray-Plovers, or Curlews._
+
+Take fine chilter-wheat, and give them water thrice a day, morning,
+noon, and night; which will be very effectual; but if you intend to
+have them extraordinary crammed fowl, then you shall take the finest
+drest wheat-meal, and mixing it with milk, make it into paste, and
+ever as you knead it, sprinkle into the grains of small
+chilter-wheat, till the paste be fully mixt therewith; then make
+little small crams thereof, and dipping them in water, give to every
+fowl according to his bigness, and let his gorge be well filled: do
+thus as oft as you shall find their gorges empty, and in one
+fortnight they will be fed beyond measure, and with these crams you
+may feed any fowl of what kind or nature soever.
+
+
+  _Otherways._
+
+Feed them with good wheat and water, give them thrice a day,
+morning, noon, and night; if you will have them very fat & crammed
+fowl, take fine wheat meal & mix it with milk, & make it into paste,
+and as you knead it, put in some corns of wheat sprinkled in amongst
+the paste till the paste be fully mixt therewith; then make little
+small crams thereof, and dipping them in water, give to every fowl
+according to his bigness, and that his gorge be well filled: do thus
+as oft as you shall find their gorges empty, and in one fortnight
+they will be fed very fat; with these crams you may feed any fowl of
+what kind or nature soever.
+
+
+  _To feed Black-Birds Thrushes, Felfares,
+    or any small Birds whatsoever._
+
+Being taken old and wild, it is good to have some of their kinds
+tame to mix among them, and then putting them into great cages of
+three or four yards square, to have divers troughs placed therein,
+some filled with haws, some with hemp seed, and some with water,
+that the tame teaching the wild to eat, and the wild finding such
+change and alteration of food, they will in twelve or fourteen days
+grow exceeding fat, and fit for the kitchen.
+
+
+  _To feed Olines._
+
+Put them into a fine room where they may have air, give them water,
+and feed them with white bread boiled in good milk, and in one week
+or ten days they will be extraordinary fat.
+
+
+  _To feed Pewets._
+
+Feed them in a place where they may have the air, set them good
+store of water, and feed them with sheeps lungs cut small into
+little bits, give it them on boards, and sometimes feed them with
+shrimps where they are near the sea, and in one fortnight they will
+be fat if they be followed with meat. Then two or three days before
+you spend them give them cheese curd to purge them.
+
+
+  _The feedings of Pheasant, Partridge, Quails, and Wheat Ears._
+
+Feed them with good wheat and water, this given them thrice a day,
+morning noon, and night, will do it very effectually; but if you
+intend to have them extraordinary crammed fowl, then take the finest
+drest wheatmeal, mix it with milk, and make into paste, ever as you
+knead it, sprinkle in the grains of corns of wheat, till the paste
+be full mixt there with; then make little small crams, dip them in
+water, and give to every fowl according to his bigness, that his
+gorge be well filled; do thus as often as you shall find his gorge
+empty, and in one fortnight they will be fed beyond measure. Thus
+you may feed turtle Doves.
+
+
+FINIS.
+
+
+
+
+The Table.
+
+  [Transcriber's Note:
+  Alphabetization in the Table is unchanged.]
+
+
+  A.
+
+  _Andolians._                                       page 22
+  _Almond Pudding_                                       181
+  _Almond Leach_                                         209
+  _Almond Custard_                                       237
+  _Almond Tart_                                          241
+  _Almond Bread, Biskets and Cakes_                      269
+  _Almond cream_                                         280
+  _Almond cheese_                                        281
+  _Almond caudle_                                        423
+  _Apricocks baked_                                      251
+  _Apricocks preserved_                                 Ibid.
+  _Ambergriece cakes_                                    270
+  _Apple cream_                                          277
+  _Aleberry_                                             423
+  _Artichocks baked_                                     261
+  _Artichocks stewed_                                    448
+  _Artichocks fryed_                                448, 449
+
+
+  B.
+
+  _Barley Broth_                                          13
+  _Broth stewed_                                      14, 15
+  _Bisk divers ways_                          5, 6, 7, 8, 47
+  _Bisk or Batalia Pye_                                  211
+  _Beef fillet roasted_                                  113
+  _Beef roasted to pickle_                               116
+  _Beef collops stewed_                                  117
+  _Beef carbonado'd_                                     119
+  _Beef baked red deer fashion_                          121
+  _Beef minced Pyes_                                     122
+  _Bullocks cheeks souced_                               199
+  _Boar wild baked_                                      299
+  _Brawn broil'd_                                        169
+  _Brawn boil'd_                                        Ibid.
+  _Brawn souc't_                                         192
+  _Brawn of Pig_                                         193
+  _Brawn garnisht_                                       194
+  _Breading of meats and fowls_                          136
+  _Bacon gammon baked_                                   227
+  _Bread the French fashion_                             239
+  _Biscket bread_                                        273
+  _Bisquite du Roy_                                     Ibid.
+  _Bean bread_                                           274
+  _Beer buttered_                                        432
+  _Barberries preserved_                                 254
+  _Blamanger_                                       297, 298
+  _Blanch manchet in a frying pan_                       446
+
+
+  C.
+
+  _Calves head boil'd_                                   129
+  _Calves head souced_                                   130
+  _Calves head roasted_                                 Ibid.
+  _Calves head hashed_                                   133
+  _Calves head broil'd_                                  134
+  _Calves head baked_                                    131
+  _Calves foot pye_                                      132
+  _Calves head roasted with Oysters_                131, 143
+  _Calves feet roasted_                                  134
+  _Calves chaldron baked_                                219
+  _Capons in pottage_                                     67
+  _Capons souc't_                                        197
+  _Calves chaldron in minced Pyes._                      220
+  _Capons boil'd_                                 64, 67, 85
+  _Capons fillings raw_                                   30
+  _Cocks boil'd_                                          62
+  _Cock stewed against a Consumption_                    450
+  _Chicken pye_                                     212, 213
+  _Chickens peeping boil'd_                               57
+  _Chickens how to feed them_                            456
+  _China broth_                                     454, 455
+  _Capilotadoes or Made Dishes_                            5
+  _Collops and eggs_                                     169
+  _Collops like bacon of Marchpane._                     268
+  _Cucumbers pickled_                                    163
+  _Colliflowers buttered_                                427
+  _Custards how to make them_                            257
+  _Custards without eggs_                               Ibid.
+  _Cheescakes how to make them_                     287, 288
+  _Cheescakes without Milk_                              298
+  _Cheesecakes in the Italian fashion_              290, 291
+  _Cream and fresh Cheese_                               292
+  _Codling cream_                                        177
+  _Cast cream_                                           282
+  _Clouted Cream_                                       Ibid.
+  _Cabbidge cream_                                       284
+  _Cream tart_                                           248
+  _Cherry tart_                                          246
+  _Cherries preserved_                                   253
+  _Cake a very good one_                                 238
+  _Cracknels,_                                           272
+  _Carp boil'd in carbolion_                             301
+  _Carp bisk_                                            303
+  _Carp stewed_                                          305
+  _Carp stewed the French way_                      306, 307
+  _Carp broth_                                           309
+  _Carp in stoffado_                                     301
+  _Carp hashed_                                         Ibid.
+  _Carp marinated_                                       311
+  _Carp broil'd_                                         312
+  _Carp roasted_                                         313
+  _Carp Pye_                                             314
+  _Carp pie minc't with eels_                            316
+  _Carp baked the French way_                           Ibid.
+  _Conger boil'd_                                        359
+  _Conger stewed_                                        360
+  _Conger marinated_                                    Ibid.
+  _Conger souc't_                                       Ibid.
+  _Conger roasted_                                       361
+  _Conger broil'd_                                      Ibid.
+  _Conger fryed_                                         362
+  _Conger baked_                                        Ibid.
+  _Cockles stewed_                                  399, 400
+  _Crabs stewed_                                         410
+  _Crabs buttered_                                      Ibid.
+  _Crabs hashed_                                         411
+  _Crabs farced_                                        Ibid.
+  _Crabs boil'd_                                         412
+  _Crabs fryed_                                         Ibid.
+  _Crabs baked_                                          413
+  _Crab minced Pyes_                                     414
+
+
+  D.
+
+  _Deer red roasted_                                     144
+  _Deer red baked_                                       228
+  _Deer fallow baked_                                    229
+  _Dish in the Italian way_                              249
+  _Damsin tart_                                          247
+  _Damsins preserved_                                    253
+  _Ducklings how to fat them_                            457
+
+
+  E.
+
+  _Entre de table, a French dish_                          9
+  _Eggs fryed_                                           169
+  _Eggs fryed as round as a ball_                       Ibid.
+  _Egg caudle_                                           433
+  _Eggs dressed hard_                                    435
+  _Eggs buttered_                                        436
+  _Egg bisk_                                            Ibid.
+  _Eggs in Moon shine_                                   437
+  _Eggs in the Spanish fashion,
+      call'd, Wivos qme uidos_                           438
+  _Eggs in the Portugal fashion_                        Ibid.
+  _Eggs a-la-Hugenotte_                                  439
+  _Eggs in fashion of a Tansie_                         Ibid.
+  _Eggs and Almonds_                                     440
+  _Eggs broil'd_                                        Ibid.
+  _Eggs poached_                                    440, 441
+  _Eggs, grand farced dish_                              442
+  _Eggs compounded as big as twenty Eggs_                443
+  _Eggs buttered on toasts_                             Ibid.
+  _Eggs buttered in the Polonian way_                    445
+  _Egg minced pyes_                                     Ibid.
+  _Eggs or Quelque shose_                                446
+  _Eggs fricase_                                         447
+  _Eels boil'd_                                          350
+  _Eels stewed_                                          351
+  _Eels in Stoffado_                                     352
+  _Eels souced or jellied_                               353
+  _Eels hashed_                                          355
+  _Eels broiled_                                        Ibid.
+  _Eels roasted_                                    355, 356
+  _Eels baked_                                      356, 357
+  _Eel minced Pies._                                     358
+
+
+  F.
+
+  _Fritters how to make them_                            170
+  _Fritters in the Italian fasion_                       171
+  _Fritters of arms_                                     172
+  _Fried dishes of divers forms_                        Ibid.
+  _Fried pasties, balls, or tosts_                       ib.
+  _French tart_                                          248
+  _French Barley Cream_                                  287
+  _Florentine of tongues_                                259
+  _Florentine of Partridg or capon_                      260
+  _Florentine without paste_                             261
+  _Flounders calvered_                                   346
+  _Frogs baked_                                          418
+  _Furmety._                                             420
+  _Fowl hashed_                                           43
+  _Fowl farced_                                       30, 31
+  _Farcing in the Spanish Fashion_                        32
+  _Farcing French bread, called Pinemolet_                34
+  _Fricase a rare one_                                    67
+  _Flowers pickled_                                      164
+  _Flowers candied_                                     Ibid.
+
+
+  G.
+
+  _Grapes and Gooseberries pickled_                      164
+  _Grapes preserved_                                     253
+  _Gooseberries preserved_                               254
+  _Gooseberry Cream_                                     279
+  _Ginger bread_                                         275
+  _Geese boil'd_                                          89
+  _Goose giblets boil'd_                                  91
+  _Goslings how to order them_                           457
+  _Geese old ones to fat them_                           ib.
+
+
+  H.
+
+  _Hashes all manner of ways_                 38, 39, 40, 41
+  _Hashes of Scotch collops_                              79
+  _Hare hashed_                                       45, 60
+  _Hares roasted_                                        147
+  _Hares four baked in a pie_                            222
+  _Hares three in a pye_                                Ibid.
+  _Hare baked with a pudding in his belly_               223
+  _Hens roasted_                                         149
+  _Hip tart_                                             245
+  _Herring minced Pies_                                  381
+  _Haberdine pyes_                                      Ibid.
+  _Hogs feet jellied_                                    201
+  _Herns to nourish and fat them_                        458
+
+
+  I.
+
+  _Jelly crystal_                                        202
+  _ Jelly of several colours_                           Ibid.
+  _Jelly as white as snow_                               205
+  _Jellies for souces_                                   206
+  _Jelly of harts-horn_                                  207
+  _Jelly for a consumption_                             Ibid.
+  _Jelly for a consumption of the Lungs_                 453
+  _Jelly for weakness in the back_                       208
+  _Jumballs_                                             271
+  _Italian chips_                                        273
+  _Ipocras_                                              275
+
+
+  L.
+
+  _Lambs head boil'd_                                    135
+  _Lambs head in white broth_                            134
+  _Lambs stones fryed_                                   168
+  _Land or Sea fowl boiled_                   72, 73, 74, 75
+  _Leach with Almonds_                                   285
+  _Lamprey how to bake_                        347, 348, 349
+  _Links how to make_                                     96
+  _Lemons pickled_                                       164
+  _Loaves buttered_                                      428
+  _Lump baked_                                           363
+  _Ling pyes_                                            381
+  _Lobsters stewed_                                      401
+  _Lobsters hashed_                                      402
+  _Lobsters baked_                                       403
+  _Lobsters farced_                                     Ibid.
+  _Lobsters marinated_                                   404
+  _Lobsters broil'd_                                    Ibid.
+  _Lobsters roasted_                                     405
+  _Lobsters fryed_                                       406
+  _Lobsters baked_                                      Ibid.
+  _Lobsters pickled_                                     408
+  _Lobsters jellied_                                    Ibid.
+
+
+  M.
+
+  _Marrow pyes_                                      3, 4, 5
+  _Marrow puddings_                                   23, 24
+  _Maremaid pye_                                    220, 221
+  _Made dish of tongues_                                 270
+  _Made dish of Spinage_                                 262
+  _Made dish of barberries_                              263
+  _Made dish of Frogs_                                   264
+  _Made dish of marrow_                                 Ibid.
+  _Made dish of rice_                                   Ibid.
+  _Made dish of Blanchmanger_                            266
+  _Made dish of butter and eggs_                         266
+  _Made dish of curds_                                  Ibid.
+  _Made dish of Oysters_                                 396
+  _Marchpane_                                            267
+  _Mead_                                                 275
+  _Metheglin_                                            276
+  _Mackeroons_                                           272
+  _Melacatoons baked_                                    251
+  _Melacatoons preserved_                                252
+  _Medlar tart_                                          246
+  _Minced pies of Veal, Mutton Beef,_ &c.                232
+  _Minced pyes in the French fashion_                    233
+  _Minced pies in the Italian fashion_                  Ibid.
+  _Mutton Legs farced_                                    30
+  _Mutton shoulder hashed_                                58
+  _Mutton shoulder roasted_                         137, 138
+  _Mutton or Veal stewed_                                 15
+  _Mutton shoulder stewed_                                78
+  _Mutton or veal stewed_                             51, 52
+  _Mutton chines boil'd_                              11, 12
+  _Mutton carbonadoed_                                   166
+  _Mutton boil'd_                                     49, 50
+  _Mustard how to make it_                               156
+  _Mustard of Dijon_                                    Ibid.
+  _Mustard in cakes_                                     157
+  _Musquedines_                                          271
+  _Mullet souc't_                                        340
+  _Mullet marinated_                                     341
+  _Mullet broil'd_                                       342
+  _Mullet fryed_                                         343
+  _Mullet baked_                                        Ibid.
+  _Mushrooms fryed_                                      397
+  _Mushrooms in the italian fashion_                    Ibid.
+  _Mushrooms stewed_                                     398
+  _Mushrooms broil'd_                                    399
+  _Muskles stewed_                                       400
+  _Muskles fryed_                                        401
+  _Muskle Pyes_                                         Ibid.
+
+
+  N.
+
+  _Neats tongue boil'd_                               42, 43
+  _Neats tongue in stoffado_                             106
+  _Neats tongues stewed_                                Ibid.
+  _Neats tongue in Brodo lardiero_                       109
+  _Neats tongue roasted_                                 110
+  _Neats tongue hashed_                               40, 41
+  _Neats tongue bak't_                              111, 112
+  _Neats feet larded and roasted_
+  _Norfolk fool._
+
+
+  O.
+
+  _Olio Podrida_                                           1
+  _Olines of Beef_                                       118
+  _Olines of a Leg of Veal_                              142
+  _Oline pye_                                            225
+  _Olines how to feed them_                              460
+  _Oatmeal Caudle_                                       423
+  _Omlets of Eggs_                                  430, 431
+  _Onions buttered_                                      426
+  _Oysters stewed the french way_                        383
+  _Oysters stewed otherways_                             384
+  _Oyster pottage_                                       385
+  _Oysters hashed_                                      Ibid.
+  _Oysters marinated_                                    386
+  _Oysters in stoffado_                                  387
+  _Oysters jellied_                                      388
+  _Oysters pickled_                                     Ibid.
+  _Oysters souc't_                                       389
+  _Oysters roasted_                                      390
+  _Oysters broil'd_                                      391
+  _Oysters fryed_                                        392
+  _Oysters baked_                                        393
+  _Oyster mince pies_                                    395
+  _Oxe cheeks boil'd_                                     97
+  _Oxe cheeks in stoffado_                                98
+  _Oxe cheeks baked_                                     218
+
+
+  P.
+
+  _Partridge hashed_                                      60
+  _Partridge how to feed them_                           461
+  _Paste how to make it_                                 256
+  _Paste royal_                                          257
+  _Paste for made dishes in Lent_                       Ibid.
+  _Puff-paste_                                      257, 258
+  _Paste of Violets, Cowslips_, &c.                      267
+  _Paste for a Consumption_                              453
+  _Pallets of Oxe how to dress them_                     100
+  _Pallit pottage_                                       102
+  _Pallets rosted_                                      Ibid.
+  _Pallets in Jellies_                                   103
+  _Pallets bak't_                                        104
+  _Pancakes_                                             174
+  _Panadoes_                                             424
+  _Pap_                                                  297
+  _Pease tarts_                                          245
+  _Pease cod dish in Puff paste_                         263
+  _Pease pottage_                                        421
+  _Peaches preserved_                                    252
+  _Pewets to nourish them_                               458
+  _Pheasants how to feed them_                           461
+  _Pheasant baked_                                       214
+  _Pinemolet_                                              9
+  _Pie extraordinary, or a bride pye_                    234
+  _Pie of pippins_                                       242
+  _Pippins preserved_                                    244
+  _Pig roasted with hair on_                             145
+  _Pig roasted otherways_                                146
+  _Pig souc't_                                           194
+  _Pig jellied_                                          196
+  _Pig distilled against a Consumption_                  451
+  _Pigeons boil'd_                                    76, 93
+  _Pigeons baked_                                        214
+  _Pike boil'd_                                     319, 320
+  _Pike stewed_                                          323
+  _Pike hashed_                                          324
+  _Pike souc't_                                          325
+  _Pike jellied_                                    326, 327
+  _Pike roasted_                                         328
+  _Pike fried_                                           329
+  _Pike boil'd_                                         Ibid.
+  _Pike bak't_                                           330
+  _Plumb cream_                                          278
+  _Plaice boil'd or stewed_                              346
+  _Plovers how to feed them_                             459
+  _Pork boil'd_                                     167, 168
+  _Pork roasted_                                         145
+  _Pottages_                                          77, 78
+  _Pottage in the french fashion_                         94
+  _Pottage without any sight of herbs_                  Ibid.
+  _Pottage called skink_                                 115
+  _Pottage of ellicksanders_                             421
+  _Pottage of onions_                                    422
+  _Pottage of almonds_                                  Ibid.
+  _Pottage of grewel_                                    419
+  _Pottage of rice_                                      420
+  _Pottage of milk_                                     Ibid.
+  _Potatoes baked_                                       261
+  _Portugal tarts for banquettings_                      267
+  _Posset how to make it_                                292
+  _Posset of Sack_                                       293
+  _Posset compounded_                                    424
+  _Posset simple_                                        425
+  _Posset of herbs_                                     Ibid.
+  _Puffs the French way_                                Ibid.
+  _Prawns stewed_                                        401
+  _Preserved green fruits_                               255
+  _Pudding of several sorts_                      21, 22, 23
+  _Pudding of Turkey or Capon_                            24
+  _Puddings of Liver_                                     26
+  _Puddings of heifers udder_                            ib.
+  _Puddings black_                                  126, 190
+  _Pudding in a breast of Veal_                     140, 185
+  _Pudding boil'd_                                       177
+  _Pudding of cream_                                     178
+  _Pudding of sweet herbs_                              Ibid.
+  _Pudding in hast_                                      179
+  _Pudding quaking_                                     Ibid.
+  _Pudding shaking_                                      180
+  _Pudding of rice_                                      182
+  _Pudding of cinamon_                                   183
+  _Pudding haggas_                                   25, 183
+  _Pudding cheveridge_                                  Ibid.
+  _Pudding liveridge_                                     84
+  _Pudding of swan or goose_                             Ib.
+  _Pudding of wine in guts_                              185
+  _Pudding in the Italian Fashion_                       186
+  _Pudding the French way_                               Ib.
+  _Pudding of swine lights_                              187
+  _Pudding of oatmeal_                                  Ibid.
+  _Pudding pyes of oatmeal_                              188
+  _Pudding baked_                                        189
+  _Puddings white_                                       191
+  _Pullets stewed against a Consumption_                 451
+  _Pyramides cream_                                      286
+
+
+  Q.
+
+  _Quinces pickled_                                      163
+  _Quince Pyes_                                          240
+  _Quince tarts_                                         241
+  _Quince cream_                                         278
+  _Quinces buttered_                                     427
+  _Quodling pye_                                         249
+  _Quails how to feed them_                              461
+
+
+  R.
+
+  _Rasberies preserv'd_                                  254
+  _Rabbits hashed_                                    48, 54
+  _Restorative for a weak back_                          455
+  _Rice tart_                                            245
+  _Rice cream_                                           285
+  _Rice buttered_                                        428
+  _Roots farced_                                          27
+
+
+  S.
+
+  _Sauce for green geese_                                 92
+  _Sauce for Land fowl_                              93, 151
+  _Sauce for roast mutton_                               139
+  _Sauce for roast veal_                                 144
+  _Sauce for red deer_                                  Ibid.
+  _Sauce for Rabbits_                                    148
+  _Sauce for Hens_                                  149, 150
+  _Sauce for Chickens_                                   150
+  _Sauce for Pidgeons_                                   151
+  _Sauce for a Goose_                                    152
+  _Sauce for a Duck_                                     153
+  _Sauce for a Sea Fowl_                                Ibid.
+  _Sauce for roast Salmon_                               338
+  _Sausages_                                      36, 37, 95
+  _Sausages Bolonia_                                     127
+  _Sausage for jelly_                                    208
+  _Sallet grand of minc't fowl_                           92
+  _Sallet grand of divers compound_            158, 159, 160
+  _Sallet of scurvy grass_                               161
+  _Sallet of elixander buds_                             262
+  _Scoch collops of mutton_                               59
+  _Salmon calvered_                                      331
+  _Salmon stewed_                                        332
+  _Salmon pickled_                                       333
+  _Salmon hashed_                                       Ibid.
+  _Salmon marinated_                                     334
+  _Salmon in stoffado_                                  Ibid.
+  _Salmon fryed_                                         335
+  _Salmon roasted_                                       339
+  _Salmon broil'd or roasted in stoffado._               337
+  _Salmon baked_                                         338
+  _Salmon, chewits, or minced pyes_                      339
+  _Salmon Lumber pye_                                    340
+  _Sack cream_                                           283
+  _Stone cream_                                          284
+  _Snow cream_                                           279
+  _Scollops stewed_                                      400
+  _Sea fowl bak'd_                                       215
+  _Silabub an excellent way_                             295
+  _Shell bread_                                          274
+  _Snails stewed_                                        415
+  _Snails fryed_                                         216
+  _Snails hashed_                                       Ibid.
+  _Snails in pottage_                                    417
+  _Snaile back'd_                                        418
+  _Snites boil'd_                                         62
+  _Soals boil'd_                                         363
+  _Soals stewed_                                         364
+  _Soals souc'd_                                         365
+  _Soals jellied_                                       Ibid.
+  _Soals roasted_                                        366
+  _Soops of spinage_                                     246
+  _Soops of carrots_                                    Ibid.
+  _Soops of artichocks_                                 Ibid.
+  _Souce veal lamb, or mutton_                           198
+  _Sparagus to keep all the year_                        210
+  _Sparagus buttered_                                    427
+  _Spinage tart_                                         247
+  _Steak pye_                                            226
+  _Steak pyes the french way_                            227
+  _Strawberry tart_                                      246
+  _Sturgeon boil'd_                                      367
+  _Sturgeon buttered_                                    368
+  _Sturgeon hashed_                                     Ibid.
+  _Sturgeon marinated_                                  Ibid.
+  _Sturgeon farced_                                      369
+  _Sturgeon whole in stoffado_                            ib
+  _Sturgeon souc't_                                      370
+  _Sturgeon broil'd_                                    Ibid.
+  _Sturgeon fryed_                                       371
+  _Sturgeon roasted_                                    Ibid.
+  _Sturgeon olines of it_                                372
+  _Sturgeon baked_                             373, 374, 375
+  _Sturgeon minc't pies_                            376, 377
+  _Sturgeon lumber pie_                                  378
+  _Sturgeon baked with farcings_                        Ibid.
+  _Sturgeon olio_                                        389
+  _Sugar plate_                                          271
+  _Swans how to fat them_                                458
+  _Sweet-bread pies_                                     231
+
+
+  T.
+
+  _Tansey how to make_                                   174
+  _Taffety tart_                                         246
+  _Tart stuff of several colours_              249, 250, 251
+  _Tortelleti, or little pasties_                     83, 84
+  _Tosts how to make them_                               175
+  _Toasts cinamon_                                       176
+  _Toasts the _French_ way_                            Ibid.
+  _Tortoise how to dress it_                             414
+  _Tripes how to dress them_                             127
+  _Trotter pie_                                          242
+  _Triffel how to make it_                               292
+  _Turkish dish of meat_                                 116
+  _Turkey baked_                                         214
+  _Turkies how to fat them_                              458
+  _Turbut boil'd_                                        345
+  _Turbut souc't_                                       Ibid.
+  _Turbut stewed or fryed_                               346
+
+
+  V.
+
+  _Veal breast farced_                                    20
+  _Veal breast boil'd_                                  Ibid.
+  _Veal breast roasted_                                  141
+  _Veal breast, loin, or rack baked_                     225
+  _Veal leg boil'd_                                   17, 18
+  _Veal leg farced_                                       19
+  _Veal chines boil'd_                                    10
+  _Veal loin roasted_                                    141
+  _Veal broil'd_                                         167
+  _Veal hashed_                                           44
+  _Veal farced_                                   28, 29, 31
+  _Venison broil'd_                                      168
+  _Venison tainted how to preserve it_              230, 231
+  _Udders baked_                                         124
+  _Verjuyce how to make it_                              156
+  _Vinegar to make it_                                   154
+  _Rose Vinegar_                                         155
+  _Pepper Vinegar_                                      Ibid.
+  _Umble pies_                                           231
+
+
+  W.
+
+  _Warden tarts_                                         245
+  _Water for a Consumption_                              453
+  _Wossel to make it_                                    296
+  _Wheat-ears how to feed them_                          461
+  _Whip cream_                                           284
+  _Wheat leach of cream_                                 285
+  _White-pot to make it_                                 295
+  _Woodcocks boil'd_                                  62, 86
+  _Woodcocks roasted_                                    148
+
+
+  _FINIS._
+
+
+
+
+  _Books Printed for _Obadiah Blagrave_
+  at the _Black Bear_ in St. _Pauls_ Church-Yard._
+
+
+Doctor _Gell's_ Remains; being sundry pious and learned Notes and
+Observations on the whole New Testament Opening and Explaining all the
+Difficulties therein; wherein our Saviour Jesus Christ is yesterday, to
+day, and the same for ever. Illustrated by that Learned and Judicious
+Man Dr. _Robert Gell_ Rector of _Mary Aldermary_, _London_, in Folio.
+
+Christian Religions Appeal from the groundless prejudice of the
+Scepticks to the Bar of common Reason; Wherein is proved that the
+Apostles did not delude the World. 2. Nor were themselves deluded.
+3. Scripture matters of Faith have the best evidence. 4. The Divinity of
+Scripture is as demonstrable as the being of a Deity. By _John Smith_
+Rector of St. _Mary_ in _Colchester_, in Folio.
+
+An Exposition on the Ten Commandments and the Lords Prayer. By Mr.
+_Edward Elton_, in 4[o].
+
+Saint _Clemont_ the Blessed Apostle St. _Paul_'s Fellow Labourer in the
+Gospel, his Epistle to the _Corinthians_. Translated out of the Greek,
+in 4[o].
+
+A Sermon Preached before the King at _Windsor_ Castle. By _Richard
+Meggot_, D.D. in 4[o].
+
+A Sermon Preached before the Right Honourble the Lord Mayor and Aldermen
+of the City of _London_, _January_ the _30th_. 1674. By _Richard
+Meggot_, D.D. in 4[o].
+
+A Sermon Preached to the Artillery Company at St. _May Le Bow_, _Sept._
+13. 1676. By _Richard Meggot, D.D._ in 4[o].
+
+The Case of _Joram_; a Sermon Preached before the House of Peers in the
+Abby-Church at _Westminster_, _Jan._ 30. 1674. By _Seth Ward_ Lord
+Bishop of _Sarum_.
+
+A Sermon Preached at the Funeral of _George_ Lord General _Monk_. By
+_Seth Ward_ Lord Bishop of _Sarum_, in 4[o].
+
+A Sermon Preached at the Funeral of that faithful Servant of Christ Dr.
+_Robert Breton_, Pastor of _Debtford_ in the Conty of _Kent_, on
+_March_. 24. 36. By _Rich. Parr_, D.D. of _Camberwell_ in the County of
+_Surrey_, in 4[o].
+
+Weighty Reasons for tender and Consciencious Protestants to be in Union
+and Communion with the Church of _England_, and not to forsake the
+publick Assemblies, as the only means to prevent the Growth of Popery;
+in severol Sermons on 1 _Cor._ 1. 10. _That ye all speak the same
+things, and that there be no divisions among you, but that ye be
+perfectly joyned together in the same Mind, and in the same Judgment_,
+on _Heb._ 10. 25. not forsaking the Assembling of our selves together,
+as the manner of some is; in 8[o] large.
+
+The _Psalms_ of King _David_ paraphrased, and turned into English Verse,
+according to the common Meetre, as they are usually Sung in parish
+Churches, by _Miles Smith_; in 8[o] large.
+
+The Evangelical Communicant in the Eucharistical Sacrament, or a
+Treatise declaring who is fit to receive the Supper of the Lord, by
+_Philip Goodwin_; in 8[o].
+
+A Treatise of the Sabbath-day, shewing how it should be sanctified by
+all persons, by _Philip Goodwin_, M.A.
+
+A Fountain of Tears, empying it self into three Rivulets, _viz._ Of
+Compunction, Compassion, Devotion; or Sobs of Nature sanctified by
+Grace. Languaged in several Soliloquies and prayers upon various
+Subjects, for the benefit of all that are in Affliction, and
+particularly for these present times, by _John Featley_, Chaplain to His
+Majesty.
+
+A Course of Catechising, or the Marrow of all Authors as have Writ or
+Commented on the Church Catechism; in 8[o].
+
+A more shorter Explanation of the Church Catechism, fitted for the
+meanest capacity in 8[o] price 2 _d._ by Dr. _Combar_.
+
+The Life and Death of that Reverend Divine Dr. _Fuller_, Author of the
+Book called the holy War and State; in 8[o].
+
+_Fons Lachrymarum_, or a Fountain of Tears; from whence doth flow
+_Englands_ complaint, _Jeremiah_'s Lamentations, paraphrased with Divine
+meditations, by _John Quarles_; in 8[o].
+
+_Gregory_ Father _Grey-beard_ with his Vizard pull'd off, or News from
+the Cabal, in some Reflections upon a late Book, entituled, _The
+Rehearsal Transprosed after the fashion it now obtains_; in a Letter to
+Mr _Roger L'Estrange_; in 8[o].
+
+Grounds and occasions of the Contempt of the Clergy with the severall
+Answers to _Hobbs_.
+
+A good Companion, or a Meditation upon Death, by _William Winstandly_;
+in 12[o]s.
+
+Select Thoughts, or Choice Helps for a Pious Spirit, a Century of Divine
+Breathings for a Ravished Soul, beholding the excellency of her Lord
+Jesus: To which is added the Breathings of the Devout Soul, by _Jos.
+Hall_ Bishop of _Norwich_; in 12[o].
+
+The Remedies of Discontent, or a Treatise of Contentation; very fit for
+these present times; by _Jos. Hall_ Bishop of _Norwich_; 12[o].
+
+
+The admired piece of Physiognomy and Chyromancy, Mataposcopacy, the
+Symmetrical proportions and Signal Moles of the Body fully and
+accurately explained, with their Natural predictive significations both
+to Men and Women, being delightful and profitable; with the Subject of
+Dreams made plain: Whereunto is added the Art of Memory, by _Richard
+Saunders_; in _folio_: Illustrated with Cuts and Figures.
+
+The Sphere of _Marcus Manelius_ made an English Poem; with Learned
+Annotations, and a long Appendix: reciting the Names of Ancient and
+Modern Astronomers; with some thing memorable of them: Illustrated with
+Copper-Cuts. By _Edward Sherborne_ Esq, in _Folio_.
+
+Observations upon Military and Political Affairs: Written by the most
+Honourable _George_ Duke of _Albemarle_; in _Folio_: Published by
+Authority.
+
+Modern Fortification, or the Elements of Military Architecture,
+practised and designed by the latest and most experienced Engineers of
+this last Age, _Italian_, _French_, _Dutch_ and _English_; and the
+manner of Defending and Besieging Forts and Places; with the use of a
+Joynt Ruler or Sector, for the speedy description of any Fortification;
+by Sir _Jonas Moore_ Knight, Master Surveyor.
+
+A General Treatise of Artillery or Great Ordnance: Writ in _Italian_ by
+_Tomaso Morety_ of _Brescia_, Engineer; first to the Emperor, and now to
+the most serene Republick of _Venice_, translated into English, with
+Notes thereupon; and some addition out of _French_ for Sea-Gunners. By
+Sir _Jonas Moore_ Knight: With an Appendix of Artificial Fire-works of
+War and Delight; by Sir _Abraham Dager_ Knight, Engineer: Illustrated
+with divers Cuts.
+
+A Mathematical Compendium, or Useful Practices in Arithmetick, Geometry
+and Astronomy, Geography and Navigation, Embatteling and Quartering of
+Armies, Fortifications and Gunnery, Gauging and Dialling; explaining the
+Loyerthius with new Judices, Napers, Rhodes or Bones, making of
+Movements, and the Application of Pendulums: With the projection of the
+Sphere for an Universal Dial. By Sir _Jonas Moore_ Knight.
+
+The Works of that most excellent Philosopher and Astronomer Sir _George
+Wharton_ Baronet: giving an account of all Fasts and Festivals,
+Observations in keeping Easter; _Apotelesina_, or the Nativity of the
+World of the _Epochae_ and _Erae_ used by Chronologers: A Discourse of
+Years, Months, and days of years; of Eclipses and Effects of the Crises
+in Diseases: With an excellent discourse of the names, _Genus_,
+_Species_, efficient and final causes of all Comets; how Astrology may
+be restored from _Morinus_; in 8[o] large, _cum multis aliis_.
+
+The Practical Gauger, being a plain and easie method of Gauging all
+sorts of Brewing Vesses; whereunto is added a short _Synopsis_ of the
+Laws of Excise: The third Edition, with Addittions: By _John Mayne_.
+
+A Table for purchasers of Estates, either Lands or Houses; by _William
+Leybourne_.
+
+_Blagrave_'s introduction to Astrology, in Three parts; containing the
+use of an _Ephemerides_, and how to erect a Figure of Heaven to any time
+proposed; also the signification of the Houses, Planets, Signs and
+Aspects; the explanation of all useful terms of Art: With plain and
+familiar Instructions for the Resolution of all manner of Questions, and
+exemplified in every particular thereof by Figures set and judged. The
+Second treateth of Elections, shewing their Use and Application as they
+are constituted on the Twelve Celestial Houses, whereby you are enabled
+to choose such times as are proper and conducible to the perfection of
+any matter or business whatsoever. The third comprehendeth an absolute
+remedy for rectifying and judging Nativities; the signification and
+portance of Directions: with new and experienced Rules touching
+Revolutions and Transits, by _Jo. Blagrave_, of _Reading_ Gent. _Student
+in Astrology and Physick_; in 8[o] large.
+
+_Blagrave_'s Astrological Practice of Physick; discovering the true way
+to Cure all kinds of Diseases and Infirmities which are naturally
+incident to the Body of Man; in 8[o] large.
+
+_Gadbury_'s _Ephemerides_ for thirty years, twenty whereof is yet to
+come and unexpired; in 4[o].
+
+Philosophy delineated, consisting of divers Answers upon several Heads
+in Philosophy, first drawn up for the satisfaction of some Friends, now
+exposed to publick View and Examination; by _William Marshall_ Merch.
+_London_; in 8[o] large.
+
+The Natural History of Nitre, or a Philosophical Discourse of the
+Nature, Generation, place and Artificial Extraction of Nitre, with its
+Virtues and Uses, by _William Clerke_ M. _Doctorum Londinensis_.
+
+The Sea-mans Tutor, explaining Geometry, Cosmography and Trigonometry,
+with requisite Tables of Longitude and Latitude of Sea-ports, Travers
+Tables, Tables of Easting and Westing, meridian miles, Declinations,
+Amplitudes, refractions, use of the Compass, Kalender, measure of the
+Earth Globe, use of Instruments, Charts, differences of Sailing,
+estimation of a Ship-way by the Log, and Log-Line Currents. Composed for
+the use of the Mathematical School in Christs Hospital _London_, his
+Majesties _Charles_ II. his Royal Foundation. By _Peter Perkins_ Master
+of that School.
+
+Platform for Builders and a guide for purchasers by Mr. _Leyborne_.
+
+Mr. _Nich. Culpeppers_ last Legacy, left and bequeathed to his dearest
+Wife for the publick good, being the choicest and most profitable of
+those secrets, which while he lived were locked up in his Breast, and
+resolved never to publish them till after his death, containing sundry
+admirable experiments in Physick and Chyrurgery. The fifth Edition, with
+the Addition of a new Tract of the Anatomy of the Reins and Bladder, in
+8[o]. Large.
+
+Mr. _Nich. Culpeppers_ Judgment of Diseases, called _Symoteca Uranica_;
+also a Treatise of Urine. A Work useful for all that study Physick, in
+8[o]. Large.
+
+Mr. _Nich. Culpepper_'s School of Physick, or the experimental Practise
+of the whole Art, wherein are contained all inward Diseases from the
+Head to the Foot, with their proper and effectual Cures. Such dyet set
+down as ought to be observed in sickness and in health, in 8[o]. Large.
+
+The Compleat Midwifes practice Enlarged, in the most weighty and high
+concernment of the birth of man, containing a perfect Directory or Rules
+for Midwives and Nurses; as also a Guide for Women in their Conception,
+Bearing and Nursing of Children from the experience of our English,
+_viz._ Sir _Theodoret Mayrn_, Dr. _Chamberlain_, Mr. _Nich. Culpepper_,
+with the Instructions of the Queen of _Frances_ Midwife to her Daughter
+in 8[o]. Large. Illustrated with several Cuts of Brass.
+
+_Blagraves_ suppliment or enlargement to Mr. _Nich. Culpeppers_ English
+Physitian, containing a description of the form, place and time,
+Celestial Government of all such Plants as grow in _England_, and are
+omitted in his Book called the English Physitian, Printed in the same
+Volume, so as it may be bound with the English Physitian, in 8[o].
+Large.
+
+_De Succo pancreatico_, or a Physical and Anatomical Treatise of the
+nature and office of the Panecratick Juyce or Sweet-Bread in men,
+shewing its generation in the Body, what Diseases arise by its
+Visitation; together with the Causes and Cures of Agues and intermitting
+Fevers, hitherto so difficult and uncertain, with several other things
+worthy of Note. Written by that famous Physitian _D. Reg. de Graff_.
+Illustrated with divers Cuts in Brass; in 8[o]. Large.
+
+Great _Venus_ unmaskt, being a full discovery of the French Pox or
+Venereal Evil. By _Gidion Harvey_ M.D. in 8[o]. Large.
+
+The Anatomy of Consumptions, the Nature and Causes, Subject, Progress,
+Change, Signs, Prognostications, Preservations and several methods in
+Curing Consumptions, Coughs and Spitting of Blood; together with a
+Discourse of the Plague. By _Gidian Harvey_, in 8[o]. Large.
+
+Elenchus of Opinions concerning the Small Pox; by _Tobias Whitaker_
+Physitian to his Majesty; together with problemical questions concerning
+the Cure of the French Pox; in 12[o].
+
+_Praxis Catholica_, or the Country-mans universal Remedy, wherein is
+plainly set down the nature of all Diseases with their Remedies;
+in 8[o].
+
+The Queens Closet opened, incomparable secrets in Physick and
+Chyrurgery, Preserving, Conserving and Canding; which was presented unto
+the Queen by the most experienced persons of their times; in 12[o].
+Large.
+
+The Gentlemans Jockie and approved Farrier; instructing in the Nature,
+Causes, and Cures of all Diseases incident to Horses, with an exact
+method of Breeding, Buying, Dieting, and other ways of ordering all
+sorts of Horses; in 8[o]. Large.
+
+The Country mans Treasure, shewing the Nature, Cause and Cure of all
+Diseases incident to Cattel, _viz._ Oxen, Cows and Calves, Sheep, Hogs
+and Dogs, with proper means to prevent their common Diseases and
+Distempers being very useful receits, as they have been practised by the
+long experience of forty years; by _James Lambert_, in 8[o]. Large.
+
+Syncfoyle Improved, a discourse shewing the utility and benefit which
+_England_ hath and may receive by the Grass called Syncfoyle, and
+answering all objections urged against it; in 4[o].
+
+
+Pharamond that famed Romance, being the History of _France_, in twelve
+Parts; by the Author of _Cleopatra_ and _Cassandra_; _Folio_.
+
+_Parthenissa_ that famed Romance.
+
+A short History of the late English Rebellion; by _M. Needham_, in 4[o].
+
+The Ingenious Satyr against Hypocrites; in 4[o].
+
+Wits Interpreter, the English _Parnassus_, or a sure guide to those
+admirable accomplishments that compleat the English Gentry, in the most
+acceptable qualifications of Discourse or Writting; in which briefly the
+whole mystery of those pleasing Witchcrafts of Eloquence and Love are
+made easie, in divers tracts; in 8[o]. Large.
+
+Mysteries of Love and Eloquence, or the Art of Wooing and Complementing,
+as they are managed in the _Spring-Garden_, _Hide-Park_, and other
+places; in 8[o]. Large.
+
+The maiden-head lost by Moon-light, or the Adventure of the Meadow; by
+_Joseph Kepple_, in 4[o].
+
+_Vercingerixa_, a new Droll; composed on occasion of the pretended
+_German Princess_, in 4[o].
+
+_Meronides_, or _Virgils_ Traverstry, being a new Paraphrase upon the
+fifth and sixth Book of _Virgils AEneas_ in _Burlesque_ verse; by the
+Author of the Satyr against Hypocrites.
+
+The Poems of Sir _Austin Corkin_, together with his Plays; collected in
+one Volume, in 8[o].
+
+_Gerania_, a new Discovery of a little sort of People called _Pigmies_
+with a lively discription of their stature, habit manners, buildings,
+Knowledge and Government; by _Joshua Barns_, of _Emmanuel_ Colledge in
+_Cambridge_, in 8[o].
+
+The Woman is as good as the Man, or the equality of both Sexes Written
+originally in _French_, and translated in to English.
+
+The Memoirs of Madam _Mary Carlton_, commonly called the _German
+Princess_; being a Narrative of her Life and Death, interwoven with many
+strange and pleasant passages, from the time of her Birth to her
+Execution; in 8[o].
+
+_Cleaveland's_ Genuine Poems, Orations, Epistles, purged from many false
+and spurious ones which had usurped his name. To which is added many
+never before printed or published, according to the Author's own Copies;
+with a Narrative of his Life, in 8[o]. large.
+
+Newly Reprinted the exquisite Letters of _Mr. Robart Loveday_, the late
+admired Translater of the three first Volumes, of _Cleopatra_, published
+by his Brother _Mr. Anthony Loveday_, in 8[o]. large.
+
+_Troades_, a Translation out of _Seneca_; in 8[o].
+
+_Wallographea_, or the _Britain_ described, being a Relation of a
+pleasant Journey into _Wales_; wherein are set down several remarkable
+passages that occurred in the way thither; and also many choice
+observables, and notable commemorations concerning the state and
+condition, the nature and humour, Actions, Manners and Customs of that
+Country and People, in 8[o].
+
+Wit and Drollery, Jovial poems, corrected and amended with new
+Additions; in 8[o] large.
+
+_Adaga Scholica_, or a Collection of _Scotch Proverbs_ and _Proverbial
+phrases_, in 12[o]. very useful and delightful.
+
+A Treatise of Taxes and Contributions, shewing the Nature and Measures
+of Crown Lands, Assessments, Customs, Poll-monies, Lotteries,
+Benevolence, Penalty Monopolies, Offices, Tythes, Raising of Coines,
+Hearth-money, Excise, and with several intersperst Discourses and
+Digressions concerning Wars, the Church Universities, Rents, and
+Purchases, Usury and Exchange, Banks and Lumbards, Registers for
+Conveyances, Buyers, Insurances, Exportation of Money and Wool, Free
+Ports Coynes Housing Liberty of Conscience; by Sir _William Pette_
+Knight, in 4[o].
+
+_England_ described through the several Counties and Shires thereof,
+briefly handled; some things also premised to set forth the Glory of
+this Nation, by _Edward Leigh_, Esq;
+
+_Englands_ Worthies, Select Lives of the most eminent persons from
+_Constantine_ down to this present year 1684. by _William Winstandly_
+Gent. in 8[o] large.
+
+The Glories and Triumphs of his Majesty King _Charles_ the Second, being
+a Collection of all Letters, Speeches, and all other choice passages of
+State since his Majesties return from _Breda_, till after his
+Coronation, in 8[o] large.
+
+The _Portugal_ History, describing the said Country, with the Customs
+and Uses among them, in 8[o] large.
+
+A New Survey of the Turkish Government compleated, with divers Cuts,
+being an exact and absolute discovery of what is worthy of knowledge, or
+any way satisfactory to Curiosity in that mighty Nation, in 8[o] large.
+
+The Antiquity of _China_, or an Historical Essay, endeavouring a
+probability, that the Language of the Empire of _China_, is the
+primitive Language spoken through the whole world before the Confusion
+of _Babel_; wherein the Customs and Manners of _Chineans_ are presented,
+and Ancient and Modern Authors consulted with. Illustrated with a large
+Map of the Country, in 8[o] large.
+
+An Impartial Description of _Surynham_ upon the Continent of _Guiana_ in
+_America_; with a History of several strange Beasts, Birds, Fishes,
+Serpents, Insects and Customs of that Colony, in 4[o].
+
+_Ethecae Christianae_, or the School of Wisdom. It was dedicated to the
+Duke of _Monmouth_ in his younger years, in 12[o].
+
+The Life and Actions of the late renowned Prelate and Souldier
+_Christopher Bernard Van Gale_ Bishop of _Munster_, in 8[o].
+
+The Conveyancers Light, or the Compleat Clerk and Scriveners Guide,
+being an exact draught of all Precedents and Assurances now in use,
+likewise the Forms of all Bills, Answers and Pleadings in Chancery, as
+they were penned by divers Learned Judges, Eminent Lawyers, and great
+Conveyancers, both Ancient and Modern, in 4[o] large.
+
+The Privileges and Practices of Parliaments in _England_, Collected out
+of the Common Law of this Land, in 4[o].
+
+A Letter from _Oxford_ concerning the approaching Parliament then
+called, 1681. in vindication of the King, the Church, and Universities,
+4[o].
+
+_Brevia Parliamentaria Rediviva_, in 13 Sections; containing several
+Catalogues of the numbers and dates of all Bundles of Original Writs of
+Summons and Elections that are now in the Tower of _London_, in 4[o].
+
+The new World of Words, or a general English Dictionary, containing the
+proper signification and Etymologies of Words, derived from other
+Languages, _viz._ Hebrew, Arabick, Syriack, Greek, Latin, Italian,
+French, Spanish, British, Dutch, Saxon, useful for the advancement of
+our English Tongue; together with the definition of all those terms that
+conduce to the understanding of the Arts and Sciences, _viz._ Theology,
+Philosophy, Logick, Rhetorick, Grammar, Ethic, Law, Magick, Chyrurgery,
+Anatomy, Chymistry, Botanicks, Arithmetick, Geometry, Astronomy,
+Astrology, Physiognomy, Chyromancy, Navigation, Fortification, Dyaling;
+_cum multis aliis_, in fol.
+
+_Cocker's_ new Copy-Book, or _Englands_ Pen-man, being all the curious
+Hands engraved on 28 Brass plates, in folio.
+
+_Sir Robert Stapleton's_ Translation of Juvenals Satyr, with Annotations
+thereon, in folio.
+
+The Rudiments of the Latine Tongue, by a method of Vocabulary and
+Grammar; the former comprising the Primitives, whether Noun or Verb,
+ranked in their several Cases; the latter teaching the forms of
+Declension and Conjugation, with all possible plainness: To which is
+added the Hermonicon, _viz._ A Table of those Latin words, which their
+sound and signification being meerly resembled by, the English are the
+sooner learned thereby, for the use of Merchant Taylors School, in 8[o]
+large.
+
+_Indiculis Universalis_, or the whole Universe in Epitomie, wherein the
+names of almost all the works of Nature, of all Arts and Sciences, and
+their most necessary terms are in English, Latin and French methodically
+digested, in 8[o] large.
+
+_Farnaby's_ Notes on _Juvinal_ and _Persius_ in 12[o].
+
+_Clavis Grammatica_, or the ready way to the Latin Tongue, containing
+most plain demonstrations for the regular Translating of English into
+Latin, with instructions how to construe and parse Authors, fitted for
+such as would attain to the Latin Tongue, by _I. B._ Schoolmaster.
+
+The English Orator, or Rhetorical Descents by way of declamation upon
+some notable Themes, both Historical and Philosophical, in 8[o].
+
+
+ADVERTISEMENT.
+
+_There is sold by the said _Obadiah Blagrave_, a Water of such an
+excellent Nature and Operation for preservation of the Eyes, that the
+Eye being but washed therewith once or twice a day, it not only takes
+away all hot Rhumes and Inflamations, but also preserveth the Eye after
+a most wonderful manner; a Secret which was used by a most Learned
+Bishop: By the help of which Water he could read without the use of
+spectacles at 90 years of Age. A Bottle of which will cost but 1 s._
+
+
+FINIS.
+
+       *       *       *       *       *
+           *       *       *       *
+       *       *       *       *       *
+
+
+Errors and Inconsistencies Noted by Transcriber
+
+
+Unchanged Text
+
+  Many compound words occur in up to three forms: with hyphen; as two
+  separate words; and as a single unhyphenated word. Hyphens at line
+  break were retained unless the word was consistently hyphenless
+  elsewhere. Missing spaces between words were supplied when
+  unambiguous.
+
+Recurring Usages and Variant Spellings
+
+  beatten; Dear [for Deer]; galon; oatmel; somtimes
+    [These spellings are rare but each occurs at least once.]
+  Boyled
+    [The spelling with "y" occurs _only_ in the header for Section I.
+    Both "boil'd" and "boiled" are used in the body text.]
+  lay a lay of ...
+    [The word "layer" also occurs, but "lay" is more common.]
+  Olive, Oline
+    [The word "Olive"--the meat preparation, not the fruit--was written
+    "Oline" everywhere in the Index, and occasionally in the body text.
+    The unrelated "Olines" are birds.]
+  Rabit
+    [Note that the word is consistently spelled with one "b" _except_
+    in the Index.]
+  Snite
+    [Probably a variant of "Snipe", but in some books it is understood
+    as a different bird.]
+  roast, toast
+    [Both words can be applied to meats.]
+  give it a walm
+    [The word "walm" is always used in this construction. It appears to
+    mean "bring to a boil". Some occurrences of "warm" may be errors
+    for "walm".]
+
+Body Text
+
+  Pistaches, PineApple seed, or Almonds
+    [Capitalization unchanged; "white-Wine" is similar.]
+  currans, pers, oyl, and vinegar
+    [Element "pers" is at line-beginning; missing syllable may be
+    "pep-" or "ca-".]
+  mingle alltogether, then have slices of a leg of veal
+    [Elsewhere, text has "all together" or, rarely, "altogether".]
+  then afterwards dry them and them.
+    [Missing word could not be deduced.]
+  To make black Puddings an excellent way.
+    [Index reference has "Puddings white"; see recipe.]
+  giue the capon a full gorge thereof
+    [Archaic use of letter "u" unchanged.]
+  Wivos me quidos [see note on Index]
+
+Index
+
+  The order of entries in the Index was unchanged.
+
+  Eggs in the Spanish fashion, call'd, Wivos qme uidos
+    [The Index is clearly wrong, but the body text "me quidos" may also
+    be garbled. "Wivos" is "Huevos"; the rest could not be deduced.]
+  Puddings white  [see note on body text "black Puddings"]
+  Wheat leach of cream  [body text has "white"]
+
+
+Catchwords
+
+  In several places, text at the beginning of a page was corrected from
+  the catchword on the previous page:
+
+  Take a goose being roasted, and
+    ["take a goose"; catchword is capitalized "Take"]
+  take off the rind being finely kindled
+    ["be-//finely kindled"; catchword is "ing"]
+  Parsley and Onions minced together
+    ["min-//together"; catchword is "-ced"]
+  must not be so hot as to colour white paper
+    ["to//lour white paper"; catchword is "colour"]
+
+
+Typographical Errors
+
+  then lay your pinions on each side contrary  [you pinions]
+  9 Bolonia sausages, and anchoves  [an/Choves at line break]
+  Then have ten sweet breads, and ten pallets fried  [aud]
+  Then again have some boil'd Marrow and twelve  [boild'd]
+  Other Rice Puddings.  [Rich]
+  Other forcing of calves udder boiled and cold  [calves uddder]
+  _First, of raw Beef._  [Beeef]
+  then have boil'd carrots  [carrrots]
+  and being cold take off  ["b" printed upside-down]
+  lay on the kunckle of beef  [kunckle]
+  Thus also you may do hiefers' udders  [uddders]
+  Beef fried otherways, being roasted and cold.  [otheways]
+  To bake a Flank of Beef in a Collar.  [Lo bake]
+  toasts of houshold bread  [houshhold]
+    [the spelling "household" does not occur]
+  slice it in to thin slices  [slice is in to]
+    ["in to" is less common than "into", but does occur]
+  with grapes, or gooseberries or barberries  [barbeeries]
+  with nutmegs, pepper, and salt  [papper]
+  6. Chop't parsley, verjuyce, butter, sugar, and gravy.  [buttter]
+  beaten cinamon, sugar, and a whole clove or two  [aud a whole]
+  Cut a leg of veal into thin slices  [slies]
+  give it two or three warms on the fire  [two or the warms]
+  setting a dish under it to catch the gravy  [seetting]
+  a little beef-suet also minced  [litlte]
+  _To Make strong Wine Vinegar into Balls._  [stong]
+  Take crabs as soon as the kernels turn black  [Make crabs]
+  6. Core them and save the cores  [5. Core]
+  put it in a barrel with the quinces  [barrrel]
+  To make Pancakes.  [maka]
+  serve them with fine sugar.  [fina]
+    [These two errors are in the same recipe.]
+  Boil the rice tender in milk  [race]
+    [The word "race" occurs often, but only as a measure of ginger.]
+  yolks of eggs, rose-water, and sugar  [ann sugar]
+  5. Chine it as before with the bones in  [3. Chine]
+  (or not lard them)  [or uot]
+  the herbs, and spices, being mingled together
+    [text has "and spices,/ing mingled" at line break]
+  three of wine-vinegar, or verjuyce  [verjyce]
+  and some preserved barberries or cherries.  [chreries]
+  and a quarter of a pint of rose water  [a pine of]
+  bake it in a dish as other Florentines  [Floren-tines]
+    [mid-line hyphen probably inherited from an earlier edition with
+    different line breaks]
+  then fill your pie after this manner  [mnnner]
+  some barberries, some yolks of raw eggs  [yolks af]
+  Make the paste with a peck of flour  [hf flour]
+  four or five spoonfuls of fair water  [four our or five]
+  work up all cold together  [togther]
+  cut it into little square bits as big as a nutmeg  [litttle]
+  White-Pots, Fools, Wassels  [Wasssls]
+  Thus you may do wardens or pears  [thus yon]
+  turn it into colours, red, white, or yellow  [colous]
+  (and if you please, beat some musk and ambergriese in it)  [musst]
+    ["musk and ambergriese" occurs several times]
+  mix all these well together with a little cream  [litlle]
+  Take a quart of good thick sweet cream  ["T" printed upside down]
+  stir it and boil it thick  ["i" in first "it" printed upside down]
+  Boil a Capon in water and salt very tender  [Copon]
+  Take as much wine as water  [muck]
+  and wash them in warm water from the grounds  [aad]
+  take out the gall, then save the blood  [the save]
+  serve it on French bread in a fair scowr'd dish
+    [words "it" and "a" reversed]
+  To bake a Carp otherways to be eaten hot.  [to be heaten]
+  two or three anchoves being cleansed and minced  [beina cleansed]
+  alter the taste at your pleasure  [at you pleasure]
+  better paste than that which is made for pyes  ["that" for "than"]
+  Take as much water as will cover them  [ar much]
+  stew them together an hour on a soft fire  [au hour]
+  lay the meat on the sauce  [sance]
+  put into them hard eggs cut into rounds  [hards eggs]
+  boil the yolks in one bladder  [in on bladder]
+  drink of it every morning half a pint blood-warm  [mornig]
+  Excellent Ways for Feeding of Poultrey.  [Exce!lent]
+    [This line is printed in italics. The character is unambiguously
+    an exclamation mark, not a defective "l".]
+
+  [Index]
+  _Eggs fryed as round as a ball_  Ibid  [Iid]
+  O.  [N.]
+
+  [Advertising]
+  very fit for these present times  [persent]
+  containing several Catalogues  [Catalognes]
+
+
+Missing or Duplicated Words
+
+  let the other ends lie cut in the dish  [the the dish]
+  at the end of three days take the groats out  [the the end]
+  pour on the sauce with some slic't lemon  [the the sauce]
+  and half a dozen of slic't onions  [half a a dozen]
+  tie up the top of the pot  [the the top]
+  then take the tongue being ready boil'd  [being being]
+  as you do veal, (in page ___)
+    [page number and closing parenthesis missing; reference may be to
+    page 225 "_To bake a Loin, Breast, or Rack of Veal or Mutton._"]
+  then mince the brain and tongue with a little sage  [brain tongue]
+  either in slices or in the whole collar  [in in the whole]
+  and serve it up with scraped sugar  [serve it serve it]
+  half an ounce of ginger  [an an ounce]
+  or boil the cream with a stick of cinamon  [of of cinamon]
+  set it over the fire in clean scowred pan  [the the fire]
+  a quarter of a pound of good sweet butter  [of of good]
+  and pour the cream into it  [the the cream]
+  boil it to the thickness of an apple moise  [to to the]
+  and being cold take off the fat on the top  [take take off]
+  put the clearest to the herrings  [the the clearest]
+  alter the taste at your pleasure  [the the taste]
+  then set on the tops and scrape on sugar  [the the tops]
+  balls of parmisan, as big as a walnut  [as big a walnut]
+  [Index]
+  _Neats feet larded and roasted_  [page reference missing]
+  _Norfolk fool._  [page reference missing]
+    [These two entries are consecutive.]
+  [Advertising]
+  with the Subject of Dreams made plain  [of of Dreams]
+
+
+Longer Duplication, text as printed with line breaks as shown:
+
+    To make paste for the pie, take two quarts and a
+  pint of fine flour, four or five yolks of raw eggs, and half
+  a pound of fine flour, four or five yolks of raw eggs, and
+  half a pound of sweet butter,
+
+
+Punctuation
+
+  Errors in punctuation were silently corrected. In the Index, "Ibid"
+  was regularized to "Ibid."
+
+
+
+
+
+
+End of the Project Gutenberg EBook of The accomplisht cook, by Robert May
+
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