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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/22790-0.txt b/22790-0.txt new file mode 100644 index 0000000..422bb31 --- /dev/null +++ b/22790-0.txt @@ -0,0 +1,19289 @@ +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." + + + + +*** END OF THE PROJECT GUTENBERG EBOOK THE ACCOMPLISHT COOK *** + +Updated editions will replace the previous one--the old editions will +be renamed. + +Creating the works from print editions not protected by U.S. copyright +law means that no one owns a United States copyright in these works, +so the Foundation (and you!) can copy and distribute it in the +United States without permission and without paying copyright +royalties. Special rules, set forth in the General Terms of Use part +of this license, apply to copying and distributing Project +Gutenbergâ„¢ electronic works to protect the PROJECT GUTENBERGâ„¢ +concept and trademark. Project Gutenberg is a registered trademark, +and may not be used if you charge for an eBook, except by following +the terms of the trademark license, including paying royalties for use +of the Project Gutenberg trademark. 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You may copy it, give it away or re-use it under the terms +of the Project Gutenberg License included with this eBook or online +at <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 & 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 & 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">. </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 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"> </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 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 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 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"> + <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 have inserted in this <i>Volume</i>. +I 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 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 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 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 <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 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 <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, &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 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 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 — 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 +& 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. <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 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 ,">, </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 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 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>, +&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"> </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"> </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">, </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, & 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, & 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, & 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, & 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 & wings as a heron & 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, & no sauce but salt.</p> + + +<h5>Untach that brew<ins class="punct" title=". missing">. </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 .">. </ins></p> + + +<h5>The Third Course.</h5> + +<p>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.</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 & 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">, </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 <i>Crab</i>, 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 <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, & with a spoon take out +Galentine, & 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>&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">. </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">. </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">. </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 C (p. 1) and continuing through the end of the +recipes (p. 461). In signature T, all page numbers were offset +by 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 “Snipeâ€, 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 boilâ€. Some occurrences of “warm†may be errors for +“walmâ€.</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, &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, &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, &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, &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, &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"> </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>&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 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 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>&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>&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 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 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>&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>&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 .">. </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>&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 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>&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, &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 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>&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>&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>&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 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>&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 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>&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>&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 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>&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>&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>&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>&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 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 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 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 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.</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 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>&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 .">. </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 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.</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 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>&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 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 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 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>&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, &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>&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, & 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 good big onion or two, +marjoram, time, rosemary, sage, nutmeg, ginger, pepper, salt, +<i>&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>&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, & 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>&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>&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>&c.</i></p> + + +<span class="pagenum">26</span> +<!-- png055 --> +<h5><a name="cook1rec26a" id="cook1rec26a"> +To make liver Puddings<ins class="punct" title=", for .">. </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 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, <i>&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 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.</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 .">. </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>&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>&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>&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 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, +<i>&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 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>&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>&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 clove or two of garlick, +cloves, mace, cinamon and ginger, <i>&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, & 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<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 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>&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>&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>&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>&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 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 .">. </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>&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 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 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 & 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>&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>&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 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>&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 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>&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>&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 .">. </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>&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>&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>&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 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 ,">, </ins>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.</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>&c.</i></p> + + +<h5><a name="cook1rec41d" id="cook1rec41d"> +<i>5.</i> To hash a Neats Tongue otherways<ins class="punct" title ="missing .">. </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>&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, +& 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 .">. </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 & 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, & an onion very thin slic’t no bigger than the <i>minced +capon</i> being well stew’d down with a little butter & gravy, dish +it on fine sippets, & 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>&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>&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>&c<ins class="punct" title="missing .">. </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, & 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 +<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>&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 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 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 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, & 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 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>&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 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 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.</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, & 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 +<span class="pagenum">52</span> +<!-- png081 --> +and pour on the sauce with some beaten butter, <i>&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 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 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.</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 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.</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>&c.</i></p> + +<p>Sometimes to the first plain way put capers, pickled cucumbers, +samphire, <i>&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 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.</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>&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 .">. </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, & 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>&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 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.</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 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.</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, & 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 +<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 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.</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 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 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, & 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 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 .">. </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 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 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 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 & 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>&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 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 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 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>&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, & 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.</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, & 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 +<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, & +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.</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 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 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 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 .">. </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 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>&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 & 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 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 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 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 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 <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>&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 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, & 3 or 4 raw +eggs. The pigeons being larded & 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 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>&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, & 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 great onion or two, butter, vinegar, white wine, +a bundle of sweet herbs, and lay on the skin again over all, +<i>&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>&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>&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>&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 & lemon, +<i>&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 .">. </ins></a></h5> + +<p>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 +<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 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.</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 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, <i>&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 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, +<i>&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 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>&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>&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>&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 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.</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, & 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 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 & 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, &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 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, & 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. +&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 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>&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 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 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 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 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.</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 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, & 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 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>&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>&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>&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>&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>&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>&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, & 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, & 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 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 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 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, & 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 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 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>&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 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 & 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 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.</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 & +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 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 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 & 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>&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>&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 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, & +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 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, & 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 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 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 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 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 & 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.</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 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 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.</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 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, & 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 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 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 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 & 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, +<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>&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, & stuff it +with penniroyal, or other sweet herbs, or parsley minced small, and some +salt, prick in here & 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 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 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 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>&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 & 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 .">. </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 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>&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>&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, & a 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, & 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.</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 & 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 it.</p> + +<p>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<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 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 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 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.</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 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 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.</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 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, & 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 +<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 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.</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 & 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 +<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 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 & 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, +<span class="leftfloat"> +<img src="images/pot1.png" width="133" height="95" +alt="pot" /> +</span> +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, +<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 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.</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 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 +& bacon into the batter, then fry them & 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>, & <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 & 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 +<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 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 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 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 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.</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 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.</p> + +<span class="pagenum">139</span> +<!-- png168 --> +<p>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.</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 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 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, <i>&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 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 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 little grated bread, beaten cinamon, sugar, <ins class ="correction" title="text reads ‘aud’">and</ins> a 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 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.</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 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.</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 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 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 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 litlte’">little</ins> beef-suet also minced, two or three yolks +of raw eggs, grated nutmeg, sugar, currans, cream, salt, pepper, +<i>&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 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.</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 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 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, & +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 .">. </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 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>&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>&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>&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 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 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.</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 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 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 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 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 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’?"> 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, & 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 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 & +<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 up.</p> + + +<h5><a name="cook1rec164d" id="cook1rec164d"> +To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers, +Roses, Primroses, Borrage, Bugloss, <i>&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 .">. </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 .">. </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 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.</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 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 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, & 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.</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 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 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 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 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 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 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 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.</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 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.</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 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 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 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.</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 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.</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 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.</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 .">. </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 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 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 +<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">. </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 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 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.</p> + + +<h5><a name="cook1rec186d" id="cook1rec186d"> +To make a French Barley Pudding.</a></h5> + +<p>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, +<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>&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 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, +& 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 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 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 it.</p> + + +<h5><a name="cook1rec189c" id="cook1rec189c"> +Otherways<ins class="punct" title=", for .">. </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 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 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 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.</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, & 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.</p> + +<p>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 +<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, & 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, +<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 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<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, & 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 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 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>&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 & 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, & a 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 & 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 & 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.</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, & 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 +<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 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, +&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 & 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, & 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 +<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, & 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 <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, +& 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.</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 & 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.</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 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 & 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.</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, & 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 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 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 +<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 quart of the jelly broth, a 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 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, <i>&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 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>&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 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 +<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>&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 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.</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 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.</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 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.</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 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>&c.</i></p> + + +<h5><a name="cook1rec214b" id="cook1rec214b"> +To bake Pigeons wild or tame, Stock-Doves, Turtle-Doves, Quails, Rails, +&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, +&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>&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>&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, 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 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.</i></p> + + +<h5><a name="cook1rec217a" id="cook1rec217a"> +A Stofado.</a></h5> + +<p>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 +<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 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 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.</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 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 .">. </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 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>&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 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 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 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 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 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.</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 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 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 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 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 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>&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 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>&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>&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 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 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 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 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 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 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, & season them with pepper, nutmeg, and salt, season them +lightly; then put in the bottom of the pie some slices of interlarded +bacon, & 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 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.</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 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<ins class="punct" title ="missing ,">, </ins>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 +<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, & 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 & 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>&c.</i></p> + +<p>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.</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 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 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.</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 .">. </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 .">. </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 & 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, &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 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, & 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.</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 & 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 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, &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 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.</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 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 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 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 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 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, & 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 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 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 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 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 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 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 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 .">. </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>&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>&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 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 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 it.</p> + +<p>Sometimes for change you may add to them some chips or bits of whole +cinamon, a 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, & 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 & 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, & 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>&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 .">. </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 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, & +<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 quart of almond +milk, a 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 pint of cream, a 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 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 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>&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 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.</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 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.</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 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 pint of cream, ten eggs, cinamon, +pepper, nutmeg, and cloves, make your dish without a cover, according to +this form, being baked ice 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 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 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 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 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 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 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, & 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, &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 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 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, +& 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 +<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, & +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 +<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 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 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 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 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 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.</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 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 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 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 quarter of an ounce of cloves, seven corns of +pepper, a 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 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.</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 & +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.</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>, &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 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.</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 .">. </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>&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 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.</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 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.</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 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 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.</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, +& 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 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.</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 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 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, & 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 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 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 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 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 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 <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 & butter boil’d together, put it into the +flour & 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 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 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.</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 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 & 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 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.</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 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, & 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 +<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 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.</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 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 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 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 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, & 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 +<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 & 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 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.</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, & +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 & beat them very fine to a paste with the +boil’d pulp of a pike or capon, & 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 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, &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 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 +<span class="pagenum">302</span> +<!-- png331 --> +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.</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 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.</p> + +<p>Sometimes for the foresaid carp use grapes, barberries, +gooseberries<ins class="punct" title=". for ,">, </ins>and +horse-raddish<ins class="punct" title=". for ,">, </ins><i>&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 & 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 +<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 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.</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, & 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.</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>&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, & 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 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 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 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 little parsley, +sage, a 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 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 <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 & cut as big as chesnuts, & 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 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, & 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.</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, & 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 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 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 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 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, +& 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 & 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 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, & 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 +<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, & lay the ginger, nutmegs, and herbs +upon it, run it over with the sauce, and cast dried searsed manchet +on 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 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.</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 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.</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 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.</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 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 it.</p> + + +<h5><a name="cook2rec322a" id="cook2rec322a"> +To boil a Pike in White Broth<ins class="punct" title="missing .">. </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 .">. </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 .">. </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, & 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 & 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.</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, & +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 +<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 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, &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 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 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 +<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 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 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 & 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 ,">, </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 night, or twelve hours, then put in the liquor to it, and so +keep 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 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 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.</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 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 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 +<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 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.</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, & 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 +<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 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 & 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 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 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 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 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, & +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, &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 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 & 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 +<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 & +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 +<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 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 & 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.</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 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.</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 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 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 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 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 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 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.</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 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 blade of mace, +a little juyce of orange and sugar; then the eel being dished, run +the clearest of the jelly over 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, & 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 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.</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, & 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 little vinegar, salt, pepper, a 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 it.</p> + +<p>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.</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, & +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 +<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 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 & +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 & 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 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 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, & 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 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 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 & 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 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.</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 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 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 minced onion, a minced lemon, +oyl, vinegar, and barberries<ins class="punct" title="missing. ">. </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, +& 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 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 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 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 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, & +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, & 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, & +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, & 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, & 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 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. +<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 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, +& 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 & 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 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 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, &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> <br/> </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, & 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.</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, & 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 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.</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 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.</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 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 +<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 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 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 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.</p> + +<p>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.</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 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 .">. </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 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 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 +& 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.</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, & 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.</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, & wash the oysters in some water, +wipe them dry, & 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, & 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 & 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 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.</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 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.</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 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.</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 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 & 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 & 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, & 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.</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 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, +<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 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 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.</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, & 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 & +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.</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, & 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 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 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, & 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, & 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 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 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 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 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.</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 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 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>&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 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 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.</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 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 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 .">. </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 penniworth of beaten nutmeg, as much beaten +cloves, half an ounce of beaten ginger, and bread 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, &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 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>&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 & 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 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 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 little grated +bread, a 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 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 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 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 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 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 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 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 & 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 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 .">. </ins></a></h5> + +<p class="mynote"> +The Index has the obviously wrong “wivos qme uidosâ€, but +“me quidos†may also be an error. One possibility is “huevos +(‘wivos’) quemadosâ€.</p> + +<p>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.</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 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 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 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, &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 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.</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, & set them by.</p> + +<p>Next boil’d chesnuts and pistaches, and set them 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 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 +& 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, & 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, & a 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 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 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 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 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 & 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.</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 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 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 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 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.</p> + +<p>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.</p> + +<p>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.</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 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.</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 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.</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 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.</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 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 <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, & 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, & 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 .">. </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 & 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 +<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"> </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—either a series of +recipes or a single recipe covering two pages—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> +<a href="#cook2indexB">B</a> +<a href="#cook2indexC">C</a> +<a href="#cook2indexD">D</a> +<a href="#cook2indexE">E</a> +<a href="#cook2indexF">F</a> +<a href="#cook2indexG">G</a> +<a href="#cook2indexH">H</a> +<a href="#cook2indexJ">J</a> +<a href="#cook2indexL">L</a> +<a href="#cook2indexM">M</a> +<a href="#cook2indexN">N</a> +<a href="#cook2indexO">O</a> +<a href="#cook2indexP">P</a> +<a href="#cook2indexQ">Q</a> +<a href="#cook2indexR">R</a> +<a href="#cook2indexS">S</a> +<a href="#cook2indexT">T</a> +<a href="#cook2indexV">V</a> +<a href="#cook2indexW">W</a> +</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>&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‗the meat preparation, not the +fruit—was always printed “Olineâ€. 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>&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 .">. </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. Nor were themselves +deluded<ins class="punct" title="missing .">. +</ins>3. Scripture matters of Faith have the best evidence. +4. 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 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 4<sup>o</sup>.</p> + +<p>A Sermon Preached before the King at <i>Windsor</i> Castle. By +<i>Richard Meggot</i>, D. D. in 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. D. in 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. D.</ins></i> +in 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 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. D. +of <i>Camberwell</i> in the County of <i>Surrey</i>, +in 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 <i>Cor.</i> 1. 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. 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 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. 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 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 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 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 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 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 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>; 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 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 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 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. 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 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 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 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 4<sup>o</sup>.</p> + +<p>The Ingenious Satyr against Hypocrites; in 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 4<sup>o</sup>.</p> + +<p><i>Vercingerixa</i>, a new Droll; composed on occasion of the +pretended <i>German Princess</i>, in 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 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 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 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 .">. </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 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 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 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 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 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 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 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, 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 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 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. B.</i> Schoolmaster.</p> + +<p>The English Orator, or Rhetorical Descents by way of declamation upon +some notable Themes, both Historical and Philosophical, +in 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 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.</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> +<div style='text-align:left'> + +<div style='display:block; margin:1em 0'> +Updated editions will replace the previous one—the old editions will +be renamed. +</div> + +<div style='display:block; margin:1em 0'> +Creating the works from print editions not protected by U.S. copyright +law means that no one owns a United States copyright in these works, +so the Foundation (and you!) can copy and distribute it in the United +States without permission and without paying copyright +royalties. 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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 new file mode 100644 index 0000000..793efac --- /dev/null +++ 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 new file mode 100644 index 0000000..5ff2286 --- /dev/null +++ b/old/22790-8.txt @@ -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: 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 + +*** END OF THIS PROJECT GUTENBERG EBOOK THE ACCOMPLISHT COOK *** + +***** This file should be named 22790-8.txt or 22790-8.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/2/7/9/22790/ + +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.) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: The 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 + +*** END OF THIS PROJECT GUTENBERG EBOOK THE ACCOMPLISHT COOK *** + +***** This file should be named 22790.txt or 22790.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/2/7/9/22790/ + +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.) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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