[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 beenacquainted with your generous House-keepings; for my own part mymore particular tyes of service to you my Honoured Lords, have builtme up to the height of this Experience, for which this Book now atlast dares appear to the World; those times which I tended upon yourHonours were those Golden Days of Peace and Hospitality when youenjoyed your own, so as to entertain and releive others. Right Honourable, and Right Worshipful, I have not only been aneye-witness, but interested by my attendance; so as that I mayjustly acknowledge those Triumphs and magnificent Trophies ofCookery that have adorned your Tables; nor can I but confess to theworld, except I should be Guilty of the highest Ingratitude, thatthe only structure of this my Art and knowledge, I owed to yourcosts, generous and inimitable Epences; thus not only I have derivedmy experience, but your Country hath reapt the Plenty of yourHumanity and charitable Bounties. Right Honourable, and Right Worshipful, Hospitality which was once aRelique of the Gentry, and a known Cognizance to all ancient Houses, hath lost her Title through the unhappy and Cruel Disturbances ofthese Times, she is now reposing of her lately so alarmed Head onyour beds of Honour: In the mean space that our English World mayknow the _Mecæna_'s and Patrons of this Generous Art, I have exposedthis Volume to the Publick, under the Tuition of your Names; atwhose 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 chiefMotives that made me to adventure this Volume to your Censures, hathbeen to testifie my gratitude to your experienced Society; nor couldI omit to direct it to you, as it hath been my ambition, that youshould be sensible of my Proficiency of Endeavours in this Art. Toall honest well intending Men of our Profession, or others, thisBook cannot but be acceptable, as it plainly and profitablydiscovers the _Mystery_ of the _whole Art_; for which, though I maybe _envied by some that only value their private Interests abovePosterity, and the publick good_, yet God and my own Consciencewould not permit me _to bury these my Experiences with my SilverHairs in the Grave_: and that more especially, as the advantages ofmy Education hath raised me above the _Ambitions_ of others, in theconverse I have had with other _Nations_, who in this _Art_ fallshort of what I _have known experimented by you my worthy Countrymen_. Howsoever, the _French by their Insinuations, not withoutenough of Ignorance_, have bewitcht some of the _Gallants of ourNation_ with Epigram Dishes, smoakt rather than drest, so strangelyto 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 hadthe Language and have been an eye-witness of their _Cookeries_ aswell, 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, andbringing up under the _Generosities_ and _Bounties of my NoblePatrons and Masters_, I could never have arrived to this_Experience_. To be confined and limited to the narrowness of aPurse, is to want the _Materials_ from which the _Artist_ must gainhis knowledge. Those _Honourable Persons_, _my Lord_ Lumley, andothers, with whom I have spent a part of my time, were such whosegenerous cost never weighed the Expence, so that they might arriveto that right and high esteem they had of their _Gusto's_. Whosoeverperuses this _Volume_ shall find it amply exemplified in _Dishes_ ofsuch high prices, which only these _Noblesses Hospitalities_ didreach 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, aswhat is ordinary in this _Art_; as I am truly sensible, that some ofthose things that I have set down will amaze a not thorow-paced_Reader_ in the _Art of Cookery_, as they are Delicates, never tillthis time made known to the World. _Fellow Cooks_, that I might give a testimony to my _Countrey_ ofthe _laudableness of our Profession_, that I might encourage youngUndertakers to make a Progress in the _Practice of this Art_, I havelaid open these Experiences, as I was most unwilling to hide myTalent, 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 couldperceive to very little purpose, _empty and unprofitable Treatises_, of as little use as some _Niggards Kitchens_, which the _Reader_ inrespect of the confusion of the Method, or barrenness of those_Authors_ experience, hath rather been puzled then profited by; asthose already extant Authors have trac't but one common beaten Road, repeating for the main what others have in the same homely mannerdone before them: It hath been my task to denote some _new Facultyor Science_, that others have not yet discovered; this the _Reader_will quickly discern by those _new Terms of Art_ which he shall meetwithal throughout this _whole Volume_. Some things I have insertedof _Carving and Sewing_ that I might demonstrate the whole Art. Inthe contrivance of these my labours, I have so managed them for thegeneral good, that those whose Purses cannot reach to the cost ofrich Dishes, I have descended to their meaner Expences, that theymay give, though upon a sudden Treatment, to their Kindred, Friends, Allies and Acquaintance, a handsome and relishing entertainment inall seasons of the year, though at some distance from Towns orVillages. Nor have my serious considerations been wanting amongstdirection for Diet how to order what belongs to the sick, as well asto those that are in health; and withal my care hath been such, thatin this Book as in a Closet, is contained all such Secrets as relateto _Preserving_, _Conserving_, _Candying_, _Distilling_, and suchrare varieties as they are most concern'd in the _best husbandringand huswifering_ of them. Nor is there any Book except that of the_Queens Closet_, which was so _enricht with Receipts_ presented toher _Majesty_, as yet that I ever saw in any _Language_, that evercontained so many _profitable Experiences, as in this Volume_: inall which the _Reader_ shall find most of the _Compositions_, andmixtures easie to be prepared, most pleasing to the Palate, and nottoo chargeable to the Purse; since you are at liberty to employ asmuch or as little therein as you please. In this Edition I have enlarged the whole Work; and there is addedtwo hundred several Figures of all sorts of Pies, Tarts, Custards, Cheesecakes, &c. More than was in the former: You will find them inTables directed to the _Folio_ they have relation to; there beingsuch variety of Forms, the Artists may use which of them theyplease. It is impossible for any _Author_ to please all People, no more thanthe best Cook can fancy their Palats whose Mouths are always out oftaste. As for those who make it their business to hide their Candleunder 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 valuethe discharge of my own Conscience, in doing Good, above all theirmalice; protesting to the whole world, that I have not _concealedany material Secret_ of above my _fifty and five years Experience_;my Father _being a Cook_ under whom in my Child-hood I was bred upin this Art. To conclude, the diligent Peruser of this _Volume_ gains that in asmall time (as to the _Theory_) which an _Apprenticeship_ with some_Masters_ could never have taught them. I have no more to do, but todesire 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 notusual, the _Author_ being living, it will not be amiss to acquaintthe _Reader_ with a breif account of some passages of his Life, asalso the eminent Persons (renowned for their House-keeping) whom hehath served through the whole series of his Life; for as the growthof Children argue the strength of the Parents, so doth the judgmentand abilities of the Artist conduce to the making and goodness ofthe Work: now that such great knowledge in this commendable Art wasnot gained but by long experience, practise, and converse with themost able men in their times, the _Reader_ in this breif Narrativemay 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 ofthe ablest _Cooks_ in his time, and his first Tutor in the knowledgeand practice of Cookery; under whom having attained to someperfection in this Art, the old Lady _Dormer_ sent him over into_France_, where he continued five years, being in the Family of anoble Peer, and first President of _Paris_; where he gained not onlythe _French_ Tongue but also bettered his Knowledge in his_Cookery_, and returning again into _England_, was bound anApprentice in _London_ to Mr. _Arthur Hollinsworth_ in _NewgateMarket_, one of the ablest Work-men in _London_, Cook to the_Grocers Hall and Star Chamber_. His Apprentiship being out, theLady _Dormer_ sent for him to be her Cook under Father (who thenserved that Honourable Lady) where were four Cooks more, such NobleHouses were then kept, the glory of that, and the shame of thispresent 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; thenwas Religion less talkt on, and more practised; then was Atheism &Schism less in fashion: then did men strive to be good, rather thento seem so. Here he continued till the Lady _Dormer_ died, and thenwent again to _London_, and served the Lord _Castlehaven_, afterthat the Lord _Lumley_, that great lover and knower of Art, whowanted no knowledge in the discerning this mystery; next the Lord_Montague_ in _Sussex_; and at the beginning of these wars, theCountess of _Kent_, then Mr. _Nevel_ of _Crissen Temple_ in _Essex_, whose Ancestors the _Smiths_ (of whom he is descended) were thegreatest maintainers of Hospitality in all those parts; nor doth thepresent M. _Nevel_ degenerate from their laudable examples. Diversother 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_; andlastly the Right Honourable the Lady _Englefield_, where he nowliveth. Thus have I given you a breif account of his Life, I shall next tellyou in what high esteem this noble Art was with the Ancient Romans:_Plutarch_ reports, that _Lucullus_ his ordinary diet was finedainty dishes, with works of pastry, banketting dishes, and fruitcuriously wrought and prepared; that, his Table might be furnishedwith choice of varieties, (as the noble Lord _Lumley_ did) that hekept and nourished all manner of Fowl all the year long. To thispurpose he telleth us a story how _Pompey_ being sick, thePhysitians willed him to eat a Thrush, and it being said there wasnone to be had; because it was then Summer; it was answered theymight have them at _Lucullus_'s house who kept both Thrushes and allmanner of Fowl, all the year long. This _Lucullus_ was for hisHospitality so esteemed in _Rome_, that there was no talk, but ofhis Noble House-keeping. The said _Plutarch_ reports how _Cicero_and _Pompey_ inviting themselves to sup with him, they would not lethim speak with his men to provide any thing more then ordinary; buthe telling them he would sup in _Apollo_, (a Chamber so named, andevery Chamber proportioned their expences) he by this wile beguil'dthem, 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 Imight speak much more as in relation to his Person and abilities, but who will cry out the Sun shines? this already said is enough tosatisfie any but the malicious, who are the greatest enemies to allhonest endeavours. _Homer_ had his _Zoilus_, and _Virgil_ his_Bavius_; the best Wits have had their detractors, and the greatestArtists have been maligned; the best on't is, such Works as theseoutlive their _Authors_ with an honurable respect of Posterity, whilst envious Criticks never survive their own happiness, theirLives 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 andStreamers, the Guns belonging to it of Kickses, bind them about withpackthread, and cover them with close paste proportionable to thefashion of a Cannon with Carriages, lay them in places convenient asyou see them in Ships of war, with such holes and trains of powderthat they may all take Fire; Place your Ship firm in the greatCharger; then make a salt round about it, and stick thereinegg-shells full of sweet water, you may by a great Pin take all themeat out of the egg by blowing, and then fill it up with therose-water, then in another Charger have the proportion of a Stagmade of course paste, with a broad Arrow in the side of him, and hisbody filled up with claret-wine; in another Charger at the end ofthe Stag have the proportion of a Castle with Battlements, Portcullices, Gates and Draw-Bridges made of Past-board, the Gunsand Kickses, and covered with course paste as the former; place itat a distance from the ship to fire at each other. The Stag beingplaced 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 somelive Frogs, in each other some live Birds; make these Pyes of coursePaste filled with bran, and yellowed over with saffron or the yolksof eggs, guild them over in spots, as also the Stag, the Ship, andCastle; bake them, and place them with guilt bay-leaves on turretsand tunnels of the Castle and Pyes; being baked, make a hole in thebottom of your pyes, take out the bran, put in your Frogs, andBirds, and close up the holes with the same course paste, then cutthe Lids neatly up; To be taken off the Tunnels; being all placed inorder upon the Table, before you fire the trains of powder, order itso that some of the Ladies may be perswaded to pluck the Arrow outof the Stag, then will the Claret-wine follow, as blood that runnethout of a wound. This being done with admiration to the beholders, after some short pause, fire the train of the Castle, that thepieces all of one side may go off, then fire the Trains, of one sideof the Ship as in a battel; next turn the Chargers; and by degreesfire the trains of each other side as before. This done to sweetenthe stink of powder, let the Ladies take the egg-shells full ofsweet waters and throw them at each other. All dangers beingseemingly over, by this time you may suppose they will desire to seewhat is in the pyes; where lifting first the lid off one pye, outskip some Frogs, which make the Ladies to skip and shreek; nextafter the other pye, whence come out the Birds, who by a naturalinstinct flying in the light, will put out the Candles; so that whatwith the flying Birds and skipping Frogs, the one above, the otherbeneath, will cause much delight and pleasure to the whole company:at length the Candles are lighted, and a banquet brought in, theMusick sounds, and every one with much delight and content rehearsestheir actions in the former passages. These were formerly thedelight of the Nobility, before good House-keeping had left_England_, and the Sword really acted that which was onlycounterfeited 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 thatmallard, 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, mincethat plover, thigh that pidgeon, border that pasty, thigh thatwoodcock; thigh all manner of small birds. Timber the fire, tire that egg, chine that salmon, string thatlamprey, splat that pike, souce that plaice, sauce that tench, splaythat bream, side that haddock, tusk that barbel, culpon that trout, fin that chivin, transon that eel, tranch that sturgeon, undertranchthat porpus, tame that crab, barb that lobster. _Service. _ First, set forth mustard and brawn, pottage, beef, mutton, stewedpheasant, swan, capon, pig, venison, hake, custard, leach, lombard, blanchmanger, and jelly; for standard, venison, roast kid, fawn, andconey, 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, blandrellsor 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; sauceof 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 andthrushes with salt, and cinamon. Thus with all meats sauce shallhave 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 inthe middle of the breast, and so clean thorow the back from the neckto the rump, so part her in two halves cleanly and handsomly, thatyou break not nor tear the meat, lay the two halves in a faircharger with the slit sides downwards, throw salt about it, and letit again on the Table. Let your sauce be chaldron for a Swan, andserve it in saucers. _Rear the Goose. _ You must break a goose contrary to the former way. Take a goosebeing roasted, and take off both his legs fair like a shoulder ofLamb, take him quite from the body then cut off the belly pieceround close to the lower end of the breast: lace her down with yourknife clean through the breast on each side your thumbs bredth forthe bone in the middle of the breast; then take off the pinion ofeach 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 withthe pinion; then cut up the bone which lieth before in the breast(which is commonly call'd the merry thought) the skin and the fleshbeing upon it; then cut from the brest-bone, another slice of fleshclean thorow, & take it clean from the bone, turn your carcase, andcut it asunder the back-bone above the loin-bones: then take therump-end of the back-bone, and lay it in a fair dish with theskinny-side upwards, lay at the fore-end of that the merry-thoughtwith the skin side upward, and before that the apron of the goose;then lay your pinions on each side contrary, set your legs on eachside contrary behind them, that the bone end of the legs may standup cross in the middle of the dish, & the wing pinions on theoutside of them; put under the wing pinions on each side the longslices of flesh which you cut from the breast bone, and let the endsmeet under the leg bones, let the other ends lie cut in the dishbetwixt the leg and the pinion; then pour your sauce into the dishunder 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 ofyour knife, but take not off the leg; then lace down the breast withyour knife on both sides, & open the breast pinion with the knife, but take not the pinion off; then raise up the merry-thought betwixtthe breast bone, and the top of the merry-thought, lace down theflesh on both sides of the breast-bone, and raise up the fleshcalled 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 nextto the body, and stick on each side the pinion in the place where yeturned out the brawn, but cut off the sharp end of the Pinion, takethe middle piece, and that will just fit the place. You may cut up a capon or pheasant the same way, but of your caponcut not off the pinion, but in the place where you put the pinion ofthe 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 yourknife on both sides, raise up the flesh, and take it clean off withthe pinion; then stick the head in the breast, set the pinion on thecontrary side of the carcase, and the leg on the other side, so thatthe bones ends may meet cross over the carcase, and the other wingscross over upon the top of the carcase. _Unbrace that Mallard. _ Raise up the pinion and the leg, but take them not off, raise themerry-thought from the breast, and lace it down on each side of thebreast with your knife, bending to and fro like ways. _Unlace that Coney. _ Turn the back downwards, & cut the belly flaps clean off from thekidney, but take heed you cut not the kidney nor the flesh, then putin the point of your knife between the kidneys, and loosen the fleshfrom each side the bone then turn up the back of the rabbit, and cutit cross between the wings, and lace it down close by the bone withyour knife on both sides, then open the flesh of the rabbit from thebone, with the point of your knife against the kidney, and pull theleg open softly with your hand, but pluck it not off, then thrust inyour knife betwixt the ribs and the kidney, slit it out, and lay thelegs close together. _Sauce that Capon. _ Lift up the right leg and wing, and so array forth, and lay him inthe platter as he should fly, and so serve him. Know that capons orchickens be arrayed after one sauce; the chickens shall be saucedwith green sauce or veriuyce. _Allay that Pheasant. _ Take a pheasant, raise his legs and wings as it were a hen and nosauce but only salt. _Wing that Partridg. _ Raise his legs, and his wing as a hen, if you mince him sauce himwith wine, powder of ginger, and salt, and set him upon a chafingdish of coals to warm and serve. _Wing that Quail. _ Take a quail and raise his legs and his wings as an hen, and nosauce but salt. _Display that Crane. _ Unfold his Legs, and cut off his wings by the joynts, then take uphis 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 nosauce 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 butonly salt. _Unlace that Coney. _ Lay him on the back, and cut away the vents, then raise the wingsand the sides, and lay bulk, chine, and sides together, sauce themwith vinegar and powder of ginger. _Break that Sarcel. _ Take a sarcel or teal, and raise his wings and his legs, and nosauce 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 saucebut 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 orof 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 theliver; you must look if there be a salt porpos or sole, turrentine, and do after the form of venison; _baked herring_, lay it whole onthe 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 saltfish, green-fish, salt salmon, and conger, pare away the skin; saltfish, stock fish, marling, mackrel, and hake with butter, and takeaway the bones & skins; _A Pike_, lay the womb upon a trencher, withpike sauce enough, _A salt Lamprey_, gobbin it in seven or eightpieces, and so present it, _A Plaice_, put out the water, then crosshim 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 themby 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 theskin, and pick out the bones, put thereto vinegar, and powder. A _Crab_, break him asunder, in a dish make the shell clean, & putin the stuff again, temper it with vinegar, and powder them, coverit with bread and heat it; a _Crevis_ dight him thus, part himasunder, slit the belly, and take out the fish, pare away the redskin, mince it thin, put vinegar in the dish, and set it on theTable without heating. _A Jole of Sturgeon_, cut it into thinmorsels, 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 adish, & with a spoon take out Galentine, & lay it upon the breadwith 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 fireto heat. _Fresh herring_, with salt and wine, _Shrimps_ wellpickled, _Flounders_, _Gudgeons_, _Minews_, and Muskles, Eels, andLampreys, 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, lampreywith gallentine; verjuyce to roach, dace, bream, mullet, flounders, salt crab and chevin with powder of cinamon and ginger; green sauceis good with green fish and hollibut, cottel, and fresh turbut; putnot 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 hardestmeats, a rump of Beef, _Bolonia_ sausages, neats tongues two dry, and two green, boiled and larded, about two hours after the Pot isboil'd and scummed: but put in more presently after your Beef isscum'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 alittle chopped; and sometimes _French_ Barley, or Lupins green ordry. 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, orpot, _&c. _ Then have _Bread_, _Marrow_, _Bottoms of Artichocks_, _Yolks of hardEggs_, _Large Mace_, _Chesnuts boil'd and blancht_, _twoColliflowers_, _Saffron_. And stew these in a pipkin together, being ready clenged with somegood 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 yourVenison, 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, fourWidgeons, four Stock-Doves, four Partridges, eight Teals, twelveSnites, 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 Marrowboil'd in strong broth or water, large Mace, Saffron, Pistaches, andall the aforesaid things being finely stewed up, and some red Beetsover all, slic't Lemons, and Lemon peels whole, and run it over withbeaten butter. _Marrow Pies. _ For the garnish of the dish, make marrow pies made like roundChewets but not so high altogether, then have sweet-breads of vealcut like small dice, some pistaches, and Marrow, some Potato's, orArtichocks cut like Sweetbreads: as also some enterlarded Bacon;Yolks of hard Eggs, Nutmeg, Salt, Goosberries, Grapes, orBarberries, and some minced Veal in the bottom of the Pie mincedwith some Bacon or Beef-suit, Sparagus and Chesnuts, with a littlemusk; close them up, and bast them with saffron water, bake them, and liquor it with beaten butter, and set them about the dish sideor 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 Vealand Beef-suit, seasoned with Pepper, Salt, Nutmegs and boiledSparagus, cut half an inch long, yolks of hard Eggs cut in quarters, and mingled with the meat and marrow: fill your Pies, bake them nottoo 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 likedice, some Veal sweet-breads cut also, or Lamb-stones, Potato's, orSkirrets, 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 someminced veal or mutton, your interlarded Bacon in thin slices of halfan inch long, mingled among the rest, fill the Pie, and put in someGrapes, 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 ina Pipkin of a Gallon, with some fair water, and when it boils, scumit, and put to it some salt, two or three blades of large Mace, anda Clove or two; boil it to three pints, and strain the meat, savethe broth for your use and take off the fat clean. Then boil twelve Pigeon-Peepers, and eight Chicken Peepers, in aPipkin with fair water, salt, and a piece of interlarded Bacon, scumthem 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 orthree Oranges, and beaten Butter, _&c. _ Then have ten sweet breads, and ten pallets fried, and the samenumber of lips and noses being first tender boil'd and blanched, cutthem like lard, and fry them, put away the butter, and put to themgravy, a little anchove, nutmeg, and a little garlick, or none, thejuyce of two or three Oranges, and Marrow fried in Butter withSage-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 Pistachesboiled also in some wine and Gravy, eight Sheeps tongues larded andboiled, 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 inthe bottom of your dish. Then dish on it your Chickens, and Pidgeons, broth it; next yourQuaile, then Sweet breads, then your Pullets, then your Artichocksor Sparagus, and Pistaches, then your Lemon, Poungarnet, or Grapes, Spinage, and fryed Marrow; and if yellow Saffron or fried Sage, thenround the center of your boiled meat put your minced Capon, then runall 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 gallonor five quarts of water, scum it, and about half an hour after putin a knuckle of Veal, and scum it also, boil it from five quarts totwo quarts or less; and being three quarters boil'd, put in someSalt, and some Cloves, and Mace, being through boil'd, strain itfrom the meat, and keep the broth for your use in a pipkin. Then have eight Marrow bones clean scraped from the flesh, andfinely cracked over the middle, boil in water and salt three ofthem, 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, andPistaches, boil'd in Broth, with some interlarded Bacon, Sheepstongues, larded and stewed, as also some Artichocks, Marrow, Pistaches, Sweet-Breads and Lambs-stones in strong broth, and Mace aClove or two, some white-wine and strained almonds, or with the yolkof an Egg, Verjuyce, beaten butter, and slic't Lemon, or Grapeswhole. 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 threequarts of fair Water in a Pipkin, with a faggot of sweet Herbs veryhard and close bound up from end to end, scum your broth and put insome salt: Then about half an hour after put in thre chickens finelyscalded and trust, three Patridges boiled in water, the blood beingwell soaked out of them, and put to them also three or four bladesof large Mace. Then have all manner of sweet herbs, as Parsley, Time, Savory, Marjorim, Sorrel, Sage; these being finely picked, bruise them withthe back of a ladle, and a little before you dish up your boil'dmeat, 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 ofinterlarded Bacon in thin slices, put them in a pipkin with sixmarrow-bones, and twelve bottoms of yong Artichocks, and some sixsweet-breads of veal, strong broth, Mace, Nutmeg, some Goosberriesor Barberries, some Butter and Pistaches. These things aforesaid being ready, and dinner called for, take afine clean scoured dish and garnish it with Pistaches andArtichocks, carved Lemon, Grapes, and large Mace. Then have sippets finely carved, and some slices of _French_ breadin the bottom of the dish, dish three pieces of Mutton, and one inthe middle, and between the mutton three Chickens, and up in themiddle, the Partridge, and pour on the broth with your herbs, thenput on your pipkin over all, of Marrow, Artichocks, and the othermaterials, 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, yongChicken-peepers, or Pidgeon-peepers, finely trust, Sweetbreads ofVeal, Lamb-stones, blanched, and put them in a Pipkin, withCockstones, and combs, and knots of Eggs; then put to them somestrong 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 tothem 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, fryedAlmonds, Calves Udder. _Another French boil'd meat of Pine-molet. _ Take a manchet of _French_ bread of a day old, chip it and cut around 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 andstampt with Almond past, muskefied bisket bread, yolks of hard Eggs, and some sweet Herbs chopped fine, some yolks of raw Eggs andSaffron, Cinamon, Nutmeg, Currans, Sugar, Salt, Marrow andPistaches; fill the Loaf, and stop the hole with the piece, and boilit 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, twoChickens, two boned of each, and filled with some minced veal ormutton, with some interlarded Bacon, or Beef-suet, and season itwith 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 ina 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, andPigeons round about it, and the Quails or small birds over all, withmarrow, Cordons, Artichoks or Sparagus, Pine apple-seed, orPistaches, 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 sweetHerbs, Capers, Mace, Salt, and interlarded Bacon in thin slices, andsome Oyster liquor. Your Chines being finely boiled, have some stewed Oysters bythemselves with some Mace and fine onions whole, some vinegar, butter, and pepper _&c. _ Then have Cucumbers boiled by themselves in water and salt, orpickled Cucumbers boiled in water, and put in beaten Butter, andCabbidge-lettice, boiled also in fair water, and put in beatenButter. Then dish your Chines on sippits, broth them, and put on your stewedOysters, Cucumbers, Lettice, and parboil'd Grapes, Boclites, orslic'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, andsome Oyster Liquor, two or three slices of lemon and salt, and beingfinely stewed serve them on sippits, with that broth and slic'tLemon, 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, largeMace, a little White Wine, and when it boils scum it, then put somedates to, being half boil'd and Salt, some white Endive, Sugar, andMarrow. Then boil some fruit by it self, your meat and broth being finelyboil'd, Prunes and Raisons of the Sun, strain some six yolks ofEggs, with a little Cream, and put it in your broth, then dish it onsippets, your Chine, and garnish your dish with Fruit, Mace, DatesSugar, 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, someMarrow, Salt, and some sweet Herbs picked of all sorts, and bruisedwith the back of a Ladle; put them to your broth, a quarter of anhour before you dish your Chines, and give them a warm, and dish upyour Chine on _French_ Bread, or sippits, broth it, and run it overwith 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 muchas 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 washaway the dregs from your Mutton, wash also your pipkin, or stewingpan, and put in again your broth, with some Capers, and large Mace:stew your broth and materials together softly, and lay your Muttonby 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 inbeaten butter, with some boil'd marrow, then the Mutton and Brothbeing ready, dissolve two or three yolks of Eggs with White-Wine, Verjuyce or Sack; give it a walm, and dish up your meat on sippetsfinely carved, or _French_ bread in slices, and broth it; then layon your Colliflowers, Marrow, Carrots, and Gooseberries, Barberriesor Grapes, and run it over with beaten Butter. Sometimes for variety, according to the seasons, you may useTurnips, 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 strainedAlmonds, 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 aswill 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 blowoff the fat, wash the stewing-pan and meat, then put in again thecrag end of the Mutton, to make the broth good, and put to it someMace. Then a little before you take up your mutton, a handful of pickedParsley, chopped small, put it in the broth, with some wholemarigold 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 theSun and Currans boiled tender, lay on it, and garnish your Dish withPrunes, Marigold-flowers, Mace, Lemons, and Barberries, _&c. _ Otherways without Fruit, boil it with Capers; and all manner ofsweet herbs stripped, some Spinage, and Parsley bruised with theback 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 faggotof sweet herbs, as Time, Parsly, Sweet Marjoram, bound hard andstripped 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 dishwith 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, runit 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 somestrong broth, and when it boils, scum it, and put in some FrenchBarley, being first boiled in two or three waters, with some largeMace, and a faggot of sweet herbs bound up, and close hard tied, some Raisins, Damask Prunes, and Currans, or no Prunes, andMarigold-flowers; boil it to an indifferent thickness, and serve iton sippets. _Barley Broth otherwise. _ Boil the Barley first in two waters, and then put it to a Knuckle ofVeal, and to the Broth, Salt, Raisins, sweet Herbs a faggot, largeMace, and the quantity of a fine Manchet slic't together. _Otherwise. _ Otherways without Fruit: put some good Mutton-gravy, Saffron, andsometimes Raisins only. _Chine or any Joint. _ Otherways stew them with strong broth and White-Wine, put it in aPipkin 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, andChesnuts, or blanched Almonds and Capers. Then stew your Oysters by themselves with Mace, Butter, Time and twoor three great Onions; sometimes Grapes. Garnish your dish with Lemon-Peel, Oysters, Mace, Capers, andChesnuts, _&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 abundle of sweet herbs well bound up or none, large Mace, wholeCinamon, and Ginger bruised, and put in a littlerag, the spice beinga little bruised also. Then beat some Oatmeale, strain it, and putit to your broth, then have boil'd Prunes and Currans strained alsoand put it to your broth, with some whole raisons and currans; andboil not your fruit too much: then about half an hour before youdish your meat, put in a pint of Claret Wine and Sugar, then dish upyour meat on fine sippits, and broth it. Garnish your dish with Lemons, Prunes, Mace, Raisins, Currans, andSugar. You may add to the former Broth, Fennel-roots and Parsley roots tiedup 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 thedregs from it, strain the broth, and blow away the fat, then put tothe broth in a pipkin a bundle of sweet Herbs bound up hard, andsome Mace, and boil in it also a pound of Raisins of the Sun beingstrained, a pound of Prunes whole, with Cloves, Pepper, Saffron, Salt, Claret, and Sugar: stew all well together, a little before youdish out your broth, put in your meat again, give it a warm, andserve 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, andput to it half a pint of Claret or White-Wine, as much water, someSalt and pepper, three or four whole Onions, a faggot of sweet Herbsbound up hard, and some large Mace; cover them close, and stew themleisurely the space of two hours, turn them now and then, and servethem on sippets. II. Otherways for change, being half boiled, chop some sweet Herbs andput to them, give them a walm, and serve them on sippets withscalded Goosberries, Barberries, Grapes, or Lemon. III. Otherways for variety, put Raisins, Prunes, Currans, Dates, andserve them with slic't Lemon and beaten butter. IV. Sometimes you may alter the Spice, and put Nutmeg, Cloves, andGinger. 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 itboils, scum it, and put three or four blades of large Mace, grossPepper, 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 toyour meat, and give it a walm, with some grated bread amongst, dishthem on carved sippets, and blow off the fat on the broth, and brothit: 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 inwater and salt, and serve it in a fair dish with Parsley, andverjuyce in sawcers. II. Otherways: boil it in water and salt, not stuffed, and being boiledstuff it with Lemon in bits like square dice, and serve it also withthe peels square, cut round about it make sauce with the Gravy andbeaten 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 andsugar: 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, beingstuffed with sweet herbs chopped with some beef-suet, some salt andnutmeg. 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 FrenchCapers, and a little sack, the yolks of three or four hard eggs, minced small, and some lemon cut like square dice; and being finelyboil'd, dish it on carved sippets, broth it, and run it over withbeaten butter, and lemon shred small. V. _Otherways. _ Take a fair leg of mutton, boil it in water and salt, and make saucewith gravy, some wine vinegar, salt-butter, and strong broth, beingwell stewed together with nutmeg. Then dish up the leg of mutton on fine carved sippets, and pour onyour broth. Garnish your dish with barberries, capers, and slic't lemon. Garnish the leg of mutton with the same garnish, and run it overwith 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, largemace, a piece of interlarded Bacon, two or three whole Cloves, pieces of pears, and some artichock-suckers boil'd and put in beatenbutter, boil'd marrow and mace. Then before you dish it up, havesorrel, sage, parsley, time, sweet marjoram coursely minced, withtwo or three cuts of a knife, and bruised with the back of a ladleon a clean board, put it to your broth to make it green, and give ita 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, andwhen it boils, scum it, and put into it some salt, parsley, andfennel 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 itwith grated bread strained with hard Eggs: before you dish up yourbroth have parsley, time, sweet marjoram stript, marigold flowers, sorrel, and spinage picked: bruise it with the back of a ladle, giveit a warm and dish up your leg of veal on fine carved sippets: pouron 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 toit some mace and some rice finely picked and washed, some raisins ofthe sun and gravy; and being fine and tender boil'd, put in somesaffron 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 andknuckle whole together, then mince the meat that came out of the legwith some beef-suet or lard, and some sweet herbs minced also; thenseason it with pepper, nutmeg, ginger, cloves, salt, a clove or twoof garlic, and some three or four yolks of hard eggs whole or inquarters, pine apple-seed, two or three raw eggs, pistaches, chesnuts, pieces of artichocks, and fill the leg, sow it up and boilit 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 orpipkin, and put to it some chesnuts, pistaches, pine-apple-seed, marrow, large mace, and artichocks bottoms, and stew them welltogether; then have some fried tost of manchet or roles finelycarv'd. The leg being finely boil'd, dish it on French bread, andfried tost and sippets round about it, broth it and put on marrow, and your other materials, with sliced lemon and lemon peel, run itover with beaten butter, and thicken your broth sometimes withstrained almonds; sometimes yolks of eggs and saffron, or saffrononely. 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 somesweet 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 twodishes with some strong broth, white wine, and large mace, then anhour after have sweet herbs picked and stripped, time, sorrel, parsley, sweet Marjoram bruised with the back of a ladle, and put itinto your broth with some beef-marrow, and give it a warm; then dishup your breast of Veal, on fine sippets finely carved, broth it, andlay on slic't lemons, marrow, mace and barberries, and run it overwith 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, andcream, 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 panor deep dish with some strong broth; and a bundle of sweet herbswell bound up, some large mace, and some slices of interlardedbacon, two or three cloves, some capers, samphire, salt, some yolksof hard eggs, and white-wine; stew all these well together, andbeing boil'd and tender, serve it on fine carved sippets, and brothit. Then have some fried sweetbreads, sausages of veal or pork, garlick or none, and run all over with beaten butter, lemon, andfried 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, putthem 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 stampedamongst the spinage, and strain the juyce; sweet herbs chopped verysmall, cream, cinamon, nutmeg, salt, and all other things, as isnext before laid: your herbs must be time stripped, savoury, sweetmarjoram, rosemarry, parsley, pennyroyal, dates; in these seven oreight yolks of eggs. _Another Pudding, called Cinamon-Pudding_ Take five penny loaves, and fearce them through a cullender, putthem in a deep dish or tray, and put to them five pints of cream, cinamon six ounces, suet one pound minced, eggs six yolks, fourwhites, 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 loavesgrated, eight yolks of eggs, and three whites, beef suet, one poundof Sugar, Salt, Rose-water, Nutmeg, Coriander beaten, _&c. _ _Other Rice Puddings. _ Steep your rice in milk over night, and next morning drain it, andboil 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 milkover night, next morning drain it, and boil it in a quart of sweetcream; 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 quartor more of great oatmeal groats, at the end of three days take thegroats out and drain them clean; then put to these groats more thena quart of the best cream warmed on the fire; then take some motherof time, spinage, parsley, savory, endive, sweet marjoram, sorrel, strawberry leaves, succory, of each a few chopped very small and mixthem with the groats, with a little fennel seed finely beaten, somepeper, cloves, mace salt, and some beef-suet, or flakes of the hogcut small. Otherways, you may steep your oatmeal in warm mutton broth, orscalding milk, or boil it in a bag. _To make Andolians. _ Soak the hogs guts, and turn them, scour them, and steep them inwater a day and a night, then take them and wipe them dry, and turnthe fat side outermost. Then have pepper, chopped sage, a little cloves and mace, beatencoriander-seed, & salt; mingle all together, and season the fat sideof the guts, then turn that side inward again, and draw one gut overanother to what bigness you please: thus of a whole belly of a fathog. Then boil them in a pot or pan of fair water, with a piece ofinterlarded 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, sheepsblood, calves, or lambs, or fawns blood, and drain it, as isaforesaid, 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 twoof cream, three penny manchets grated, and beef-suet cut square likesmall 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 frenchbread, 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 apint, rose-water a quarter of a pint, ten eggs, two grains ofambergreese, and two of musk dissolved: now have a fine clean deeplarge dish, then have a slice of french bread, and lay a lay ofsliced bread in the dish, and stew it with cinamon, nutmeg, andsugar mingled together, and also sprinkle the slices of bread withsack and rose-water, & then some raisins of the sun, and some sliceddates and good big peices of marrow; and thus make two or three laysof the aforesaid ingredients, with four ounces of musk, ambergreece, and most marrow on the top, then take two quarts of cream, andstrain 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, andbake it very fair and white, and fill it at two several times, andbeing 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 themilk, and boil it in a quart of cream; being boild strain it and putit to half a pound of sugar, beaten nutmeg and mace steeped in rosewater, and put to the foresaid materials eight yolks of eggs, andfive grated manchets, put to it also half a pound of marrow, cutlike dice, and salt; mingle all together, and fill your bag ornapkin, and serve it with beaten butter, being boiled and stuck withalmonds. If in guts, being boild, tost them before the fire in a silver dishor 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 somealmond past, then put some coriander-seed beaten, salt, sugar, rose-water, yolks of eggs raw, and marrow stamped also with it, andput some cream, mace, soked in sack and whitewine, rose-water andsack, 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 groatschopped together, and mingled with some beef or mutton-suet mincedtogether, and some cloves, mace, pepper, and salt; fill the paunch, sow it up, and boil it. Then being boiled, serve it in a dish, andcut a hole in the top of it, and put in some beaten butter with twoor 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 itin a napkin or bag, and being well boiled, butter it, and dish it ina dish, and serve it with sippets. _A Haggas otherways. _ Steep the oatmeal over night in warm milk, next morning boil it incream, and being fine and thick boil'd, put beef-suet to it in adish or tray, some cloves, mace, nutmeg, salt, and some raisins ofthe sun, or none, and an onion, somtimes savory, parsley, and sweetmarjoram, and fill the panch, _&c. _ _Other Haggas Puddings. _ Calves panch, calves chaldrons; or muggets being clenged, boil ittender and mince it very small, put to it grated bread, eight yolksof eggs, two or three whites, cream, some sweet herbs, spinage, succory, sorrel, strawberry leaves very small minced; bits ofbutter, 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 scrapedsugar, and stick it with slic't Almonds, and run it over with beatenbutter, _&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-sieveor cullender, put to it some grated manchet, two penny loaves, somethree pints of cream, four eggs, cloves, mace, currans, salt, dates, sugar, cinamon, ginger, nutmegs, one pound of beef-suet minced verysmall: being mixt all together, fill a wet napkin, and bind it infashion of a ball, and serve it with beaten butter and sugar beingboil'd. _Other Liver Puddings. _ For variety, sometimes sweet herbs, and sometimes flakes of the hogin place of beef-suet, fennil-seed, carraway seed, or any otherseed, 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 apound of grated cheese, a penny manchet grated, sweet herbs choppedvery 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, andput to it a pound of almond paste, some grated manchet, three orfour eggs, a quart of cream, one pound of beef-suet minced small, sweet herbs chopped small also, currans, cinamon, salt, one pound ofsugar, nutmeg, saffron, yolks of hard eggs in quarters, preservedpears 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 roundlike a ball, and boil it. Being boil'd dish it in a clean scoured dish, scrape sugar, and runit over with beaten butter, stick it with slic't almonds, or slic'tdates, canded lemon peel, orange, or citrons, juyce of orange overall. 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 twofingers deep, then make a forcing of grated bread, beaten almonds, rose-water and sugar, some musk-mellon stamped small with it, alsobisket bread beaten to powder, some coriander-seed, canded lemonminced small, some beaten mace and marrow minced small, beatencinamon, yolks of raw eggs, sweet herbs, saffron, and musk a grain;then fill your rounds of mellons, and put them in a flat bottom'ddish, or earthen pan, with butter in the bottom, and bake them in adish. Then have sauce made with white-wine and strong broth strained withbeaten almonds, sugar and cinamon; serve them on sippets finelycarved, give this broth a warm, and pour it on your mellons, withsome 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 alltogether, 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, withsweet 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 whitewine, grapes, marrow, and give them a walm or two, thick it with twoor three yolks of eggs, sugar, verjuyce, and serve these puddings onsippets, 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, yolksof eggs, grated cheese, salt, _&c. _ Other stuffings or forcings of grated cheese, calves brains, or anybrains, 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 withalmond 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 brawnof a poultry rosted, minced and stamped, boil them to a goodthickness, with some marrow, sugar, rosewater and some salt; andbeing cold, fill your poultry, either in cauls of veal or otherJoynts of meat, and bake them or boil them in bags or guts, put insome 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 andwings to the skin, and also the necks and heads, and mince the meatraw with some interlarded bacon, or beef-suet, season it withcloves, mace, sugar, salt, and sweet herbs chopped small, yolks ofeggs grated, parmisan or none, fill the body, legs, and neck, prickup the back, and stew them between two dishes with strong broth asmuch as will cover them, and put some bottoms of artichocks, cordons, or boil'd sparagus, goosberries, Barberries, or grapesbeing boil'd, put in some grated permisan, large mace, and saffron, and serve them on fine carved sippets, garnish the dish with roastturnips, 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 asmuch interlarded bacon cut in the same form, some sweet herbschopped small amongst; also some raw yolks of eggs, and some beatencloves and mace, pepper, and salt, a few prunes or raisins, or nofruit, but grapes or gooseberries, a little grated permisan, a cloveor 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; beingfinely minced, season it with cloves and mace, a few currans salt, and some boiled bottoms of artichocks cut in form of dice small, andmingle 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, andsome pieces of artichocks like small dice, sugar, saffron, and somemushrooms. _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, andsugar; 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 themeat with beef-suet and sweet herbs; and put to it, being finelyminced, grated bread, dates, currans, raisins, orange minced small, ginger, pepper, nutmeg, cream, and eggs; being boiled or baked, makea sauce with marrow, strong broth, white-wine, verjuyce, mace, sugar, and yolks of eggs, strained with verjuyce; serve it on finecarved sippets, and slic'd lemon, grapes or gooseberries: and thusyou 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, twoor three chesnuts, & work up altogether, fill the leg, and prick itup, then rost it or boil it: make sauce with the remainder of themeat, & stew it on the fire with gravy, chesnuts, pistaches, or pineapple seed, bits of artichocks, pears, grapes, or pippins, and serveit hot on this sauce, or with gravy that drops from it only, andstew it between two dishes. _Other forcing of Veal. _ Mince the veal and cut the lard like dice, and put to it, with someminced Pennyroyall, sweet marjoram, winter savory, nutmeg, a littlecammomile, pepper, salt, ginger, cinamon, sugar, and work alltogether; then fill it into beef guts of some three inches long, andstew them in a pipkin with claret wine, large mace, capers andmarrow; being finely stewed, serve them on fine carved sippets, slic'd lemon and barberries, and run them over with beaten butterand 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 somegrated bread, grated nutmeg, currans, five dates, sugar, yolks ofeggs, rose-water, and verjuyce; of this forcing you may make birds, fishes, beasts, pears, balls or what you will, and stew them, or frythem, or bake them and serve them on sippets with verjuyce, sugarand 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 ofsweet, 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-seedsand eggs; and fill your leg of Mutton, _&c. _ Then for sauce for the aforesaid, if baked, bake it in an earthenpan or deep dish, and being baked, blow away the fat, and serve itwith the gravy. If rost, save the gravy that drops from it, and put to it slic'tlemon 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 ofsweet herbs minced, cloves, mace, salt, currans, sugar, and fill theleg with half the meat: than make the rest into little cakes asbroad as a shilling, and put them in a pipkin, with strong muttonbroth, cloves, mace, vinegar, and boil the leg, or bake it, orrost it. _Forcing in the Spanish Fashion in balls. _ Mince a leg of mutton with beef suet and some marrow cut like squaredice, put amongst some yolks of eggs, and some salt and nutmeg; makethis stuff as big as a tennis ball, and stew them with strong broththe space of two hours; turn them and serve them on toasts of finemanchet, 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 ofseven or eight raw eggs, some salt, make them into balls as big as awalnut, and stew them in a pipkin with some mutton broth, mace, cloves, and slic't ginger, stew them an hour, and put some marrow tothem, and serve them on sippets, _&c. _ _Other grand or forc't Dish. _ Take hard eggs, and part the yolks and whites in halves, then takethe yolks and mince them, or stamp them in a Mortar, with marchpanestuff, and sweet herbs chopped very small, and put amongst the eggsor past, with sugar and cinamon fine beaten, put some currans alsoto them, and mingle all together with salt, fill the whites, and setthem by. Then have preserved oranges canded, and fill them with marchpanepaste 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, andfried in little cakes, and set that by also. Then have sweet-breads, or lamb-stones, and yolks of hard eggsfryed, _&c. _ and dipped in Butter. Then have small turtle doves, and pigeon peepers and chicken-peepersfried, or finely rosted or boiled, and set them by, or any smallbirds, 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, anddipped in butter, and fried. Then last of all, put them all in a great charger, the chickens orfowls in the middle, then lay a lay of sweetbreads, then a lay ofbottoms of artichocks, and the marrow; on them some preservedoranges. Then next some hard eggs round that, fried sparagus, yolks of eggs, chesnuts, and pistaches, then your green quodlings stuffed: thecharger being full, put to them marrow all over the meat, and juyceof orange, and make a sauce of strained almonds, grapes, andverjuyce; 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; minceit, and stamp it in a mortar, with marchpane past, cream, yolks ofhard eggs, muskefied bisket bread, the crum of very fine manchet, sugar, marrow, musk, and some sweet herbs chopped small, beatencinamon, saffron, some raw yolks of eggs, and currans: fill thebread, and boil them in napkins in capon broth, but first stop thetop with the pieces you took off. Then stew or fry some sweetbreadsof 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 chickensfinely stewed, serve them in a fine dish, the manchets in themiddle, and the sweetbreads, chickens, and carved sippets roundabout the dish; being finely dished, thicken the chicken broth withstrained 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, anda pound of Dates, cut as big as small Dice; then have a pound ofprunes, and take away the out-side from the stones with your knife, and a pound of Currans, and put these aforesaid in a Platter, twentyyolks of eggs, and a pound of sugar, an ounce of cinamon, and mingleall together. Then have the yolks of twenty eggs more, strain them withRose-water, a little musk and sugar, fry them in two pancakes with alittle sweet butter fine and yellow, and being fried, put one ofthem in a fair dish, and lay the former materials on it spread allover; then take the other, and cut it in long slices as broad asyour little finger, and lay it over the dishes like a latticewindow, 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 anounce 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 afew 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 wardenor two, and season it with pepper, cloves, mace, saffron: then putcurrans, dates, and prunes, small minced amongst, and a littleverjuyce, and fry it in little pasties; bake it in the oven, or stewit 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 allthe skins, sinews, and fat from it; mince it fine and stamp it: thenadd to it three ounces of whole pepper, two ounces of pepper moregrosly cracked or beaten, whole cloves an ounce, nutmegs an ouncefinely beaten, salt, spanish, or peter-salt, an ounce ofcoriander-seed finely beaten, or carraway-seed, cinamon an ouncefine beaten, lard cut an inch long, as big as your little finger, and clean without rust; mingle all the foresaid together; and fillbeef guts as full as you can possibly, and as the wind gathers inthe gut, prick them with a pin, and shake them well down with yourhands; 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 theother. Beef and pork are very good. Some do use pork of a weeks powder for this use beforesaid, and nomore salt at all. Some put a little sack in the beating of these sausages, and put inplace of coriander-seed, carraway-seed. This is the most excellent way to make Bolonia Sausages, beingcarefully filled, and tied fast with a packthred, and smoaked orsmothered three or four days, that will turn them red; then hangthem 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 theminto porkets guts, or hogs, or sheeps guts, or no guts, and let themdry in the chimney leisurely, _&c. _ _Otherways. _ Mince pork with beef-suet, and mince some sage, and put to it somepepper, salt, cloves, and mace; make it into balls, and keep it foryour use, or roll them into little sausages some four or five incheslong as big as your finger; fry six or seven of them, and serve themin 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 butterand vinegar; and before you fry them flower them. And thus mutton orany 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, andseason it with cloves, mace, pepper, and salt: fill the guts, or fryit 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 orangeor 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 inthe same form, half as much; and season them with good store ofchopped sage chopt very small and fine; and season it also with somepepper, nutmeg, cloves, and mace also very small beaten, and salt, and fill porkets guts, or Beef-guts: being well filled, hang them upand dry them till the salt shine through them; and when you willspend 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 almondsblanched, 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 oftwo hours, put a little claret to it, and serve it on sippets finelycarved, with some grapes or lemon in it also, or barberries, andblow off the fat. _Otherways. _ Stew it in Beef gobbets, and cut some fat and lean together as bigas a good pullets egg, and put them into a pot or pipkin with someCarrots cut in pieces as big as a walnut, some whole onions, someparsnips, large mace, faggot of sweet herbs, salt, pepper, cloves, and as much water and wine as will cover them, and stew it the spaceof 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 apipkin with some claret, strong broth, or gravy, cloves, mace, pepper, salt, and sweet-butter; being tender stewed the space of anhour, 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 slicesof fine interlarded Bacon, stew it very well and tender, with someclaret and strong Broth, cloves, mace, pepper, and salt; beingtender stewed the space of two hours, serve them on fine carvedsippets, _&c. _ 4. _A Hash of Bullocks Cheeks. _ Take the flesh from the bones, then with a sharp knife slice them inthin slices like Scotch collops, and fry them in sweet butter alittle; then put them into a Pipkin with gravy or strong broth andclaret, and salt, chopped sage, and nutmeg, stew them the space oftwo hours, or till they be tender, then serve them on fine carvedsippets, _&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 putcurrans to them, beaten cinamon, hard eggs minced, capers, sweetherbs minced small, cloves, mace, sugar, white-wine, butter, slic'tlemon 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 choppedonions, 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 andverjuice, 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 sweetbutter fine and brown; dish them in a clean dish with some mustardand sweet Butter, and fry some slic't onions, and lay them all overthe 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 onionsaforesaid being sliced, and cloves, mace, white wine, and somestrong broth and salt, being almost stewed or boil'd, put to it somebutter and verjuyce, and sugar, give it a warm or two more, serve iton 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 thetoes, part them in halves, and fry them in butter; being fryed, putaway the Butter, and put to them grated nutmeg, salt, and strongBroth. Then being fine and tender, have some yolks of eggs dissolved withvinegar or verjuyce, some nutmeg in the eggs also, and into the eggsput a piece of Fresh Butter, and put away the frying: and when youare ready to dish up your meat, put in the eggs, and give it a tossor 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 inthe pan, dish it on fine sippets. Sometimes you may leave out cloves and mace; and for variety putbeaten 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 stewit in a dish or pipkin with some strong broth, a little sliced onionof the same bigness of the tongue, and some salt, put to somemushrooms, and nutmeg, or mace, and serve it on fine sippets, beingwell stewed; rub the bottom of the dish with a clove or two ofgarlick or mince a raw onion very small and put in the bottom of thedish, and beaten butter run over the tops of your dish of meat, withlemon 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 thinslices, 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 itwell together, and serve it on fine carved sippets, garnish it onthe 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 inthin slices, and put it in a pipkin with some mace and raisins, slic't dates, some blanched almonds; pistaches, claret or whitewhine, butter, verjuyce, sugar, and strong broth; being well stewed, strain in six eggs, the yolks being boil'd hard, or raw, give it awarm, and dish up the tongue on fine sippets. Garnish the dish with fine sugar, or fine searced manchet, lay lemonon 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 pipkinwith some currans, dates, cinamon, pepper, marrow, whole mace, verjuyce, eggs, butter, bread, wine, and being finely stewed, serveit 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, andtake 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, somenutmeg, salt, and some grated parmisan or fat cheese, pepper, andginger; mingle all together, and fill the hole in the tongue, thenrap a caul or skin of mutton about it, and bind it about the end ofthe tongue, boil it till it will blanch: and being blanched, wrapabout it the caul of veal with some of the forcing, roast it alittle brown, and put it in a pipkin, and stew it with some claretand strong broth, cloves, mace, salt, pepper, some strained bread, or grated manchet, some sweet herbs chopped small, marrow, friedonions and apples amongst; and being finely stewed down, serve it onfine carved sippets, with barberries and slic't lemon, and run itover with beaten Butter. Garnish the dish with grated or searcedmanchet. _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 wholecloves, mace, and pepper whole, some capers, salt, turnips cut likelard, or carrots, or any roots, and stew all together the space oftwo or three hours leisurely, then blanch it, and put some marrow toit, 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 allover 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 betender, 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 Italiansauces, 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 turnipsand onions, run it over with beaten Butter, and serve it on finecarved sippets, some barberries, goosberries, or grapes, and serveit with some of the sauces, as you may see in the book of all mannerof sauces. _To Fricas a Neats Tongue, or any Tongue. _ Being tender boil'd, slice it into thin slices, and fry it withsweet Butter, then put away your Butter, and put some strong broth, nutmeg, pepper, and sweet herbs chopped small, some grapes orbarberries picked, and some yolks of eggs, or verjuyce, gratedbread, or stamped Almonds and strained. Somtimes you may add some Saffron. Thus udders may be dressed in any of the ways of the Neats-Tonguesbeforesaid. _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 leavethe 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 pipkinwith a little strong broth, nutmeg, some slic't mushroms, or pickledmushroms, & an onion very thin slic't no bigger than the _mincedcapon_ being well stew'd down with a little butter & gravy, dish iton fine sippets, & lay the rump or rumps whole on the minced meat, also the legs whole, and run it over with beaten Butter, slices oflemon, and lemon peel whole. _Collops or hashed Veal. _ Take a leg of Veal, and cut it into slices as thin as an half crownpiece, and as broad as your hand, and hack them with the back of aknife, then lard them with small lard good and thick, and fry themwith sweet butter; being fryed, make sauce with butter, vinegar, some chopped time amongst, and yolks of eggs dissolved with juice oforanges; give them a toss or two in the pan, and so put them in adish with a little gravy, _&c. _ Or you may make other sauce of mutton gravy, juyce of lemon andgrated 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 themin sweet butter; then put them in a pipkin with a pint of Claretwine, and some beaten cinamon, ginger, sugar, salt, some capers, orsamphire, and some sweet butter; stir it well down till the liquorbe half wasted, and now and then stir it: being finely and leisurelystewed, serve it on fine carved sippets, and wring on the juyce of alemon, 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, cutaway the frothy flap; and cut it into thin slices; then mince itvery 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 ofsweet herbs, and little salt; Let all these boil softly the space oftwo hours, now and then stirring it; being finely stewed, dish itup, and stick about it fried tost, or stock fritters, _&c. _ Or to this foresaid Hash, you may add some yolks of hard eggs mincedamong the meat, or minced and mingled, and put whole currans, wholecapers, and some white wine. Or to this foresaid Hash, you may, being hashed, put nothing butbeaten 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 putthem into a dish with the legs, shoulders, and head whole, and thechine cut in two or three pieces, and put to it two or three grateonions whole, and some of the liquor where it was parboil'd: stew itbetween two dishes till it be tender, then put to it some pepper, mace, nutmeg, and serve it on fine carved sippets, and run it overwith 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 muchfair water, and gross pepper, slic'd ginger, some salt butter, a little time and other sweet herbs finely minced, and two or threeblades of mace, stew it the space of two hours leisurely; and alittle before you dish it, take the yolks of six new laid eggs anddissolve them with some grapes, verjuyce, or wine vinegar, give it awarm or two on the fire, till the broth be somewhat thick, then putit 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 peicesas long as your finger, with some strong broth, mace, a bundle ofsweet herbs, and salt; Being well stewed, strain the yolks of twohard eggs with some of the broth, and put it into the broth wherethe Rabit stews, then have some cabbidge lettice boiled in water;and being boild squeeze away the water, and put them in beatenButter, with a few raisins of the Sun boiled in water also bythemselves; or in place of lettice use white endive. Then beingfinely stewed, dish up the rabit on fine carved sippets, and lay onit 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 thisBroth for change. To hash a Rabit otherways, with a forcing in his belly of mincedsweet herbs, yolks of hard eggs, parsley, pepper, and currants, andfill 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 strainedoatmeal and salt. Take turnips, cut them in slices, and after cut them like small lardan inch long, the quantity of a quart, and put them in a pipkin witha pound of Butter, three or four spoonfulls of strong Broth, and aquarter of a pint of wine vinegar, some pepper and ginger, sugar andsalt; and let them stew leisurely with some mace the space of 2hours being very finely stewed, put them into beaten Butter, beatenwith cream and yolks of eggs, then serve them upon fine thin toastsof French Bread. Or otherways, being stewed as aforesaid without eggs, cream, orbutter, serve them as formerly. And these will serve for boil'dChickens, 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 gallonsof fair water, scum them clean, and put to them some cloves, andmace, 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, takeoff the fat and bottom, clear it into another clean pipkin; and keepit warm till the Bisk be ready. Boil the Fowl in the liquor of the Marrow-Bones of six peepingchickens, and six peeping pigeons in a clean pipkin, either in someBroth, or in water and salt. Boil the marrow by it self in a pipkinin the same broth with some salt. Then have pallats, noses, lips, boil'd tender, blancht and cut intobits 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 ortwo, 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, andsome cock stones. Fry the foresaid materials in clarified butter, some fryed spinage, or Alexander leaves, & keep them warm in anoven, with some fried sausages made of minced bacon, veal, yolks ofeggs, nutmegs, sweet herbs, salt and pistaches; bake it in an ovenin 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 baconraw and seasoned with a little salt, nutmeg, pepper, some sweetherbs, pistaches, grapes, gooseberries, barberries, and yolks ofhard eggs, in quarters; mingle all together, fill them, and closethem up; and being baked liquor them with gravy, and beaten butter, or mutton broth. Make the past of a pottle of flower, half a poundof butter, six yolks of eggs, and boil the liquor and buttertogether. _To make gravy for the Bisk. _ Roast eight pound of buttock beef, and two legs of mutton, beingthroughly roasted, press out the gravy, and wash them with somemutton broth, and when you have done, strain it, and keep it warm ina clean pipkin for your present use. _To dish the Bisk. _ Take a great eight pound dish, and a six penny french pinemolet orbread; chip it and slice it into large slices, and cover all thebottom of the dish; scald it or steep it well with your strongbroth, and upon that some mutton or beef gravy; then dish up thefowl on the dish, and round the dish the fried tongues in gravy withthe lips, pallats, pistaches, eggs, noses, chesnuts, and cockscombs, and run them over the fowls with some of the gravy, and largemace. Then again run it over with fried sweetbread, sausage, lamb-stones, cock-stones, fried spinage, or alexander leaves, then the marrowover all; next the carved lemons upon the meat, and run it over withthe beaten butter, yolks of eggs, and gravy beat up together till itis thick; then garnish the dish with the little pies, Dolphins ofpuff-paste, chesnuts, boiled and fried oysters, and yolks of hardeggs. _To Boil Chines of Veal. _ First, stew them in a stewing pan or between two dishes, with somestrong broth of either veal or mutton, some white wine, and somesausages 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, oysteror caper liquor with a little salt; and being finely boil'd down putin some good mutton or beef-gravy; and a quarter of an hour beforeyou dish them, have all manner of sweet herbs pickt and stript, astyme, sweet marjoram, savory, parsley, bruised with the back of aladle, and give them two or three walms on the fire in the broth;then dish the chines in thin slices of fine French bread, broththem, and lay on them some boiled beef-marrow, boil'd in strongbroth, some slic't lemon, and run all over with a lear made ofbeaten butter, the yolk of an egg or two, the juyce of two or threeoranges, and some gravy, _&c. _ _To boil or stew any Joynt of Mutton. _ Take a whole loin of mutton being jointed, put it into a longstewing pan or large dish, in as much fair water as will more thanhalf cover it, and when it is scum'd cover it; but first put in somesalt, white wine, and carrots cut into dice-work, and when the brothis half boiled strain it, blow off the fat, and wash away the dregsfrom the mutton, wash also the stew-pan or pipkin very clean, andput in again the broth into the pan or pipkin, with some capers, large mace, and carrots; being washed, put them in again, and stewthem softly, lay the mutton by in some warm place, or broth, in apipkin; then put in some sweet herbs chopped with an onion, and putit to your broth also, then have colliflowers ready boild in waterand salt, put them into beaten butter with some boil'd marrow: thenthe mutton and broth being ready, dissolve two or three yolks ofeggs, 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 overwith 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, strainedalmonds, 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 muchfair water as will cover the meat, and when it boils scum it, andput thereto some salt; and being half boiled take up the meat, andstrain the Broth, blow off the fat, and wash the stewing-pan and themeat from the dregs, then again put in the crag end of the rack ofmutton to make the Broth good, with some mace; then a little beforeyou take it up, take a handful of picked parsley, chop it verysmall, 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 onfine sippets, and broth it, then add thereto raisins of the sun, andcurrans ready boil'd and warm, lay them over the chine of mutton, then garnish the dish with marigold-flowers, mace, lemon, andbarberries. 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 withsome strong mutton broth, and when it boils and is scummed, put insome french barley, being first boiled in fair water, put into thebroth 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, somegood pruens, currans, and marigold-flowers; boil it up to anindifferent thickness, and serve it on fine sippets; garnish thedish with fruit and marigold-flowers, mace, lemon, and boil'dmarrow. Otherways without fruit, put some good mutton gravy, and sometimesraisins only. _To stew a Chine of Mutton or Veal. _ Put it in a pipkin with strong broth and white wine; and when itboils scum it, and put to some oyster-liquor, salt, whole pepper, a bundle of sweet herbs well bound up, two or three blades of largemace, a whole onion, with some interlarded bacon cut into dice work, some chesnuts, and some capers, then have some stewed oysters bythemselves, as you may see in the Book of Oysters. The chines beingready, garnish the dish with great oysters fried and stewed, mace, chesnuts, and lemon peel; dish up the chines in a fair dish on finesippets; 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 outthe butter, & put to them some good strong ale, pepper, salt, a shred onion, and nutmeg; stew them well together, and dish them onsippets, 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, twomarrow-bones, a capon, and boil them in fair water, scum them whenthey boil, and put to them a bundle of sweet herbs bound up hard andclose; then add some large mace, whole cinamon, and some ginger, bruised and put in a fine clean cloth bound up fast, and a few wholecloves, some strained manchet, or beaten oatmeal strained and put tothe broth; then have prunes and currans boil'd and strain'd; thenput in some whole raisins, currans, some good damask prunes, andboil not the fruit too much, about half an hour before you dish yourmeat, put into the broth a pint of claret wine, and some sugar; dishup the meat on fine sippets, broth it, and garnish the dish withslic't Lemons, prunes, mace, raisins, currans, scraped sugar, andbarberries; 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 orwhole in fair water, scum them, and being scummed and half boil'd, take up the mutton, and wash away the dregs from the meat; strainthe broth, and blow away the fat; then put the broth into a cleanpipkin, with a bundle of sweet herbs bound up hard; then put theretosome large mace, raisins of the sun boil'd and strain'd, with halfas many prunes; also some saffron, a few whole cloves, pepper, salt, claret wine, and sugar; and being finely stewed together, a littlebefore 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, andput to it half a pint of claret, and as much water, salt, andpepper, three or four whole onions, a faggot of sweet herbs bound uphard, and some large mace, cover them close, and stew them leisurelythe space of two hours, turn them now & then, and serve them onsippets. Otherways for change, being half boiled, put to them some sweetherbs chopped, give them a walm, and serve them on sippets withscalded gooseberies, barberries, grapes, or lemon. Sometimes for variety put Raisins, Prunes, Currans, Dates, and servethem 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, scumit, and put in three or four blades of large mace, gross pepper, cloves, and salt; stew them close covered two hours, then haveparsley picked, and some stript, fine spinage, sorrel, savory, andsweet marjoram chopped with some onions, put them to your meat, andgive it a walm, with some grated bread amongst them; then dish themon carved sippets, blow off the fat on the broth, and broth it, laya 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 theshape of the leg whole together, mince the meat that came out of theleg with some beef-suet or lard, and some sweet herbs minced; thenseason it with pepper, nutmeg, ginger, and cloves, all being finebeaten, with some salt, a clove or two of garlick, three or fouryolks of hard eggs in quarters, pine-apple seed, two or three raweggs, also pistaches, chesnuts, & some quarters of boil'd artichocksbottoms, fill the leg and sowe it up, boil it in a pipkin with twogallons of fair water and some white wine; being scumm'd and almostboil'd, take up some broth into a dish or pipkin, and put to it somechesnuts, pistaches, pine-apple-seed, some large mace, marrow, andartichocks bottoms boil'd and cut into quarters, stew all theforesaid well together; then have some fried tost of manchet orrowls finely carved. The leg being well boil'd, (dainty and tender)dish it on French bread, fry some toast of it, and sippets roundabout 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 ofthe broth, or for variety, yolks of eggs and saffron strained withsome of the broth, or saffron only. One may add sometimes some ofthe 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 tosome mace and some rice finely picked and washed, some raisins ofthe 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 brothand saffron. Or otherways in white broth, with fruit, sweet herbs, white wine andgooseberries. _To boil a Breast of Veal. _ Jonyt it well and parboil it a little, then put it in a stewing panor deep dish with some strong broth and a bundle of sweet herbs wellbound up, some large mace, and some slices of interlarded bacon, twoor three cloves, some capers, samphire, salt, spinage, yolks of hardeggs, and white wine; stew all these well together, being tenderboil'd, serve it on fine carved sippets, and broth it; then havesome fryed sweetbreads, sausages of veal or pork, garlick or none, and run all over with beaten butter, lemon, and fryed parsley overall. 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 itbetween two dishes with white wine, strong broth, mace, dates, andmarrow, being finely stewed serve it on sippets, and run it overwith 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, somesweet herbs minced, & seasoned with some cloves, mace, nutmeg, pepper, two or three raw eggs, and salt; then prick it up: thebreast being filled at the lower end stew it between two dishes, with some strong broth, white wine, and large mace; then an hourafter have sweet herbs pickt and stript, as tyme, sorrel, parsley, and sweet marjoram, bruised with the back of a ladle, put it intoyour broth with some marrow, and give them a warm; then dish up yourbreast of veal on sippets finely carved, broth it, and lay on slic'tlemon, marrow, mace and barberries, and run it over with beatenbutter. 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, andboil it in fair water and salt; then take some of the broth, and putthereto some capers, currans, large mace, a piece of interlardedbacon, two or three whole cloves, pieces of pears, some boil'dartichocks suckers, some beaten butter, boil'd marrow, and mace;then before you dish it up, have sorrel, sage, parsley, time, sweetmarjoram, coursly minced with two or three cuts of a knife, andbruised with the back of a ladle on a clean board; put them intoyour broth to make it green, & give it a walm or two, then dish itup on fine carved sippets, pour on the broth, and then your othermaterials, 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 saucewith gravy, wine vinegar, white wine, salt, butter, nutmeg, andstrong broth; and being well stewed together, dish it up on finecarved sippets, and pour on your broth. Garnish your dish with barberries, capers, and slic't lemon, andgarnish the leg of mutton with the same garnish and run it over withbeaten 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, beingstuffed with sweet herbs chopped with beef-suet, some salt andnutmeg; then being almost boil'd take up some of the broth into apipkin, and put to it some large mace, a few currans, a handful ofFrench capers, a little sack, the yolks of three or four hard eggsminced small, and some lemon cut like square dice; being finelyboil'd, dish it on carved sippets, broth it and run it over withbeaten batter, and lemon shred small. _Otherways. _ Stuff a leg of mutton with parsley being finely picked, boil it inwater and salt, and serve it on a fair dish with parsley andverjuyce in saucers. _Otherways. _ Boil it in water and salt not stuffed, and being boiled, stuff itwith lemon in bits like square dice, and serve it with the peel cutsquare 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 saucefor it with large mace, gravy, chopped parsley, butter, vinegar, juyce of orange, gooseberries, barberries, grapes, and sugar, serveit on sippets. _To boil peeping Chickens, the best and rarest way, alamode. _ Take three or four _French_ manchets, & being chipped, cut a roundhole in the top of them, take out the crum, and make a compositionof the brawn of a roast capon, mince it very fine, and stamp it in amortar with marchpane paste, the yolks of hard eggs, mukefied bisketbread, 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 anapkin in some good mutton or capon broath; but first stop the holesin the tops of the breads, then stew some sweet-breads of veal, andsix 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, thenhave some boil'd sparagus, or bottoms of artichocks boil'd and beatup in beaten butter and gravy. The materials being well boil'd andstewed up, dish the boil'd breads in a fair dish with the chickensround about the breads, then the sweetbreads, and round the dishsome fine carved sippets; then lay on the marrow, fried lamb-stones, and some grapes; then thicken the broth with strained almonds, someCream and Sugar, give them a warm, and broth the meat, garnish itwith 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 onehalf, and mince the other, and put it into a pipkin with theshoulder blade, put to it some strong broth of good mutton orbeef-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 welltogether close covered, and being tender stewed, put away the fat, and put some oyster-liquor to the meat, and give it a warm: Thenhave three pints of great oysters parboil'd in their own liquor, andbearded; stew them in a pipkin with large mace, two great wholeonions, a little salt, vinegar, butter, some white-wine, pepper, andstript tyme; the materials being well stewed down, dish up theshoulder of mutton on a fine clean dish, and pour on the materialsor hashed mutton, then the stewed oysters over all; with slic'tlemon 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 thanthe other; _viz. _ two or three anchoves, olives, capers, samphire, barberries, grapes, or gooseberries, and in all points else as theformer. But then the shoulder being rosted, take off the skin of theupper side whole, and when the meat is dished, lay on the upper skinwhole, 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 hackthem with your knife; then blow off the fat from the gravy yousaved, and put it to your meat with a quarter of a pint of claretwine, some salt, and a grated nutmeg; stew all the foresaid thingstogether a quarter of an hour, and serve it in a fine clean dishwith sippets of French bread; then rub the dish bottom with a cloveof garlick, or an onion, as you please; dish up the shoulder bonesfirst, and then the meat on that; then have a good lemon cut intodice work, as square as small dice, and peel all together, and strewit on the meat; then run it over with beaten butter, and gravy ofMutton. _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, broilthem up quick, and the blood will rise on the upper side; then takethem up plum off the fire, and turn the gravy into a dish, thisdone, broil the other side, but have a care you broil them not toodry; then make sauce with the gravy, a little claret wine, andnutmeg; give the collops a turn or two in the gravy, and dish themone by one, or two, one upon another; then run them over with thejuyce 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, sliceit into very thin slices, & hack them with the back of a knife, thenfry them in the best butter you can get, but first salt them alittle before they be fried; or being not too much fried, pour awaythe butter, and put to them some mutton broth or gravy only, givethem a walm in the pan, and dish them hot. Sometimes for change put to them grated nutmeg, gravy, juyce oforange, 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 themvery 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, andsalt; then stew them in a large earthen pipkin or sauce-pan; stewthe 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 dishthe Hash steep the bread with some good mutton broth, or good muttongravy; then pour the Hash on the steeped bread, lay the legs and therumps on the Hash, with some fried oysters, pistaches, chesnuts, slic't lemon, and lemon-peel, yolks of eggs strained with juyce oforange and beaten butter beat together, and run over all; garnishthe dish with carved oranges, lemons, fried oysters, chesnuts, andpistaches. Thus you may hash any kind of Fowl, whether Water orLand-Fowl. _To hash a Hare. _ Flay it and draw it, then cut it into pieces, and wash it in claretwine and water very clean, strain the liquor, and parboil thequarters; then take them and slice them, and put them into a dishwith the legs, wings, or shoulders and head whole; cut the chineinto 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 twodishes close covered till it be tender, and put to it some mace, pepper, and nutmeg; serve it on fine carved sippets, and run it overwith 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 allinto a dish or pipkin, and put to it a pint of white wine, and asmuch fair water, gross pepper, slic't ginger, salt, tyme, and someother sweet herbs being finely minced, and two or three blades ofmace; stew it the space of two hours, and a little before you dishit take the yolks of six new laid eggs, dissolve them with somegrape verjuyce, give it a walm or two on the fire, and serve it uphot. _To stew or hash Rabits otherways. _ Stew them between two dishes as the former, in quarter or pieces aslong as your fingar, with some broth, mace, a bundle of sweet herbs, salt, and a little white wine, being well stewed down, strain theyolks of two or three hard eggs with some of the broth, and thickenthe broth where the rabit stews; then have some cabbidg-letticeboil'd in fair water, and being boil'd tender, put them in beatenbutter with a few boiled raisins of the sun; or in place of letticeyou may use white endive: then the rabits being finely stewed, dishthem 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 somesweet herbs, yolks of hard eggs, parsley, sage, currans, pepper andsalt, and boil them as the former. _To hash any Land Fowl. _ Take a capon, and hash the wings in fine thin slices, leave therumps and legs whole, put them into a pipkin with a little strongbroth, nutmeg, some stewed or pickled mushrooms, and an onion verysmall slic't, or as the capon is slic't about the bigness of a threepence; stew it down with a little butter and gravy, and then dish iton fine sippets, lay the rumps and legs on the meat, and run it overwith 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 beingboiled, take out the guts, and chop them small with the liver, putto it some crumbs of grated white-bread, a little of the broth ofthe Cock, and some large mace; stew them together with some gravy, then dissolve the yolks of two eggs with some wine vinegar, and alittle grated nutmeg, and when you are ready to dish it, put theeggs to it, and stir it among the sauce with a little butter; dishthem on sippets, and run the sauce over them with some beaten butterand capers, or lemon minced small, barberries, or whole pickledgrapes. Sometimes with this sauce boil some slic't onions, and curransboil'd in a broth by it self; when you boil it with onions, rub thebottom of the dish with garlick. _Boil'd Cocks or Larks otherways. _ Boil them with the guts in them, in strong broth, or fair water, andthree or four whole onions, large mace, and salt, the cocks beingboil'd, make sauce with some thin slices of manchet or grated breadin another pipkin, and some of the broth where the fowl or cocksboil, then put to it some butter, and the guts and liver minced, then have some yolks of eggs dissolved with some vinegar and somegrated nutmeg, put it to the other ingredients; stir them together, and dish the fowl on fine sippets; pour on the sauce with someslic't lemon, grapes, or barberries, and run it over with beatenbutter. _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 withnutmeg, pepper, salt, and some minced sweet herbs, then put to itsome yolks of raw eggs, and mingle all together, with two bottoms ofboil'd artichocks, roasted chesnuts blanched, some marrow, and someboil'd skirrets or parsnips cut like dice, or some pleasant pears, and yolks of hard eggs in quarters, some gooseberries, grapes, orbarberries; fill the skin and prick it up in the back, stew it in astewing-pan or deep dish, and cover it with another; but first putsome strong broth to it, some marrow artichocks boil'd andquartered, large mace, white wine, chesnuts, quarters of pears, salt, grapes, barberries, and some of the meat made up in ballsstewed with the Turkey being finely boil'd or stewed, serve it onfine carved sippets, broth it, and lay on the garnish with slices oflemon, and whole lemon-peel, run it over with beaten butter, andgarnish the dish with chesnuts, yolks of hard eggs, and large mace. For the lears of thickening, yolks of hard eggs strained with someof the broth, or strained almond past with some of the broth, orelse strained bread and sorrel. Otherways you may boil the former fowls either bon'd and trust upwith a farsing of some minc'd veal or mutton, and seasoned as theformer in all points, with those materials, or boil it with thebones in being trust up. A turkey to bake, and break the bones. Otherways bone the fowl, and fill the body with the foresaidfarsing, or make a pudding of grated bread, minced suet of beef orveal, seasoned with cloves, mace, pepper, salt, and grapes, fill thebody, 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; ifyellow, saffron, some minced meat, cream, eggs, and barberries: fillthe fowl and stew it in mutton broth & white wine, with the gizzard, liver, and bones, stew it down well, then have some artichockbottoms boil'd and quarter'd, some potatoes boil'd and blanch'd, andsome dates quarter'd, and some marrow boil'd in water and salt; forthe garnish some boil'd skirret or pleasant pears. Then make a learof almond paste strained with mutton broth, for the thickning of theformer broth. Otherways simple, being stuffed with parsley, serve it in withbutter, vinegar, and parsley, boil'd and minced; as also baconboil'd on it, or about it, in two pieces; and two saucers of greensauce. Or otherways for variety, boil your fowl in water and salt, thentake 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 skinwhole, with the legs, wings, neck, and head on, mince the body withsome bacon or beef suet, season it with nutmeg, pepper, cloves, beaten ginger, salt, and a few sweet herbs finely minced and mingledamongst some three or four yolks of eggs, some sugar, whole grapes, gooseberries, barberries, and pistaches; fill the skins, and prickthem up in the back, then stew them between two dishes, with somestrong 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 ofstrong broth, and a quart of white-wine, and stew it in a pipkinwith a quarter of a pound of dates, half a pound of fine sugar, fouror 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 brothwell 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 thebroth, 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 thebroth, and garnish the meat with dates, marrow, large mace, endive, preserved barberries, and oranges, boil'd skirrets, poungarnet, andkernels. 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 veryclean, and lay it in fair water, and parboil it a little, then boilit in strong broth till it be enough, but first prepare yourRansoles as followeth: Take a good quantity of beet leaves, and boilthem in fair water very tender, and press out the water clean fromthem, then take six sweetbreads of veal, boil and mince them verysmall and the herbs also, the marrow of four or five marrow-bones, and the smallest of the marrow keep, and put it to your mincedsweetbreads and herbs, and keep bigger pieces, and boil them inwater 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 halfa pound of dates, and a quarter of a pound of pomecitron mincedsmall, and a pound of Naples-bisket grated, and put all thesetogether into a great, large dish or charger, with half a pound ofsweet butter, and work it with your hands into a peice of paste, andseason it with a little nutmeg, cinamon, ginger, and salt, and someparmisan grated and some fine sugar also and mingle them well, thenmake 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 littlesalt, 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 canpossible, and lay the ingredients in small heaps, round or long onthe paste, then cover them with the paste, and cut them off with ajag asunder, and make two hundred or more, and boil them in a broadkettle of strong broth, half full of liquor; and when it boils putthe 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 theRansoles, and stew on them grated cheese or parmisan, andNaples-bisket grated, cinamon and sugar; and thus between every laytill you have filled the dish, and pour on melted butter with alittle strong broath, then the marrow, pomecitron, lemons slic't, and serve it up; or you may fry half the Ransoles in clarifiedbutter, _&c. _ _A rare Fricase. _ Take six pigeon and six chicken-peepers, scald and truss them beingdrawn clean, head and all on, then set them, and have somelamb-stones and sweet-breads blanch'd, parboild and slic't, fry mostof the sweet-breads flowred; have also some asparagus ready, cut offthe tops an inch long, the yolk of two hard eggs, pistaches, themarrow of six marrow-bones, half the marrow fried green, & whitebutter, let it be kept warm till it be almost dinner time; then havea clean frying-pan, and fry the fowl with good sweet butter, beingfinely fryed put out the butter, & put to them some roast muttongravy, some large fried oysters and some salt; then put in the hardyolks of eggs, and the rest of the sweet-breads that are not fried, the pistaches, asparagus, and half the marrow: then stew them wellin the frying-pan with some grated nutmeg, pepper, a clove or two ofgarlick if you please, a little white-wine, and let them be wellstew'd. Then have ten yolks of eggs dissolved in a dish withgrape-verjuice or wine-vinegar, and a little beaten mace, and put itto the frycase, then have a French six penny loaf slic't into a fairlarg dish set on coals, with some good mutton gravy, then give thefrycase two or three warms on the fire, and pour it on the sops inthe dish; garnish it with fried sweet-breads, fried oysters, friedmarrow, pistaches, slic't almonds and the juyce of two or threeoranges. _Capons in Pottage in the _French_ Fashion. _ Draw and truss the Capons, set them, & fill their bellies withmarrow; then put them in a pipkin with a knuckle of veal, a neck ofmutton, a marrow bone, and some sweet breads of veal, season thebroth 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 youboil them not too much; as your capons boil, make ready the bottomsand tops of eight or ten rowls of _French_ bread, put them driedinto a fair silver dish, wherein you serve the capons; set it on thefire, and put to the bread two ladle-full of broth wherein thecapons are boil'd, & a ladlefull of mutton gravy; cover the dish andlet it stand till you dish up the capons; if need require, add nowand then a ladle-full of broth and gravy: when you are ready toserve it, first lay on the marrow-bone, then the capons on eachside; then fill up the dish with gravy of mutton, and wring on thejuyce of a lemon or two; then with a spoon take off all the fat thatswimmeth 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, twoor three eggs hard, chop them; then have a few thin slices of finemanchet, and stew all together, but break not the slices of bread;stew them with some of the broth wherein the chickens boil, somelarge mace, butter, a little white-wine or vinegar, with a fewbarberries or grapes; dish up the chickens on the sauce, and runthem over with sweet butter and lemon cut like dice, the peel cutlike 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 sweetherbs minced, and season it with cloves, mace, pepper, salt, two orthree eggs, grapes, gooseberries, or barberries, bits of potato ormushroms. In the winter with sugar, currans, and prunes, fill theskin, prick it up, and stew it between two dishes with large maceand strong broth, peices of artichocks, cardones, or asparagus, andmarrow: being finely stewed, serve it on carved sippets, and run itover 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 peeledinto water, have a skillet of fair water boiling hot, and put themtherein; being tender boil'd, take them up and fry them in choptlard or sweet butter, pour away the butter, and put them into apipkin, with strong broth, pepper, mace, ginger, verjuyce, and juyceof orange; stew all together, with some strained almonds, and somesweet herbs chopped, give them a warm, and serve your capon orchicken on sippets. Let them be fearsed, as you may see in the book of fearst meats, andwrap your fearst fowl in cauls of veal, half roast them, then stewthem 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 afaggot of tyme and rosemary bound up hard, some parsley andfennil-roots, being picked and finely cleansed, and two or threeblades of large mace; being almost boil'd, put in two whole onionsboil'd and strained with oyster liquor, a little verjuyce, gratedbread, and some beaten pepper, give it a warm or two, and serve thecapon or chicken on fine carved sippets. Garnish it with orange peelboil'd in strong broth, and some French beans boil'd, and put inthick 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; thentake two or three handfuls, and put them into a pipkin with half apound of sweet butter, a quarter of a pint of fair water, grosspepper, salt, mace, and some sallet oyl: stew them till they be verytender, and strain to them three or four yolks of eggs, with sixspoonfuls of sack. _To boil a Capon or Chicken with Colliflowers. _ Cut off the buds of your flowers, and boil them in milk with alittle mace till they be very tender; then take the yolks of twoeggs, and strain them with a quarter of a pint of sack; then take asmuch thick butter being drawn with a little vinegar and slic'tlemon, brew them together; then take the flowers out of the milk, put them to the butter and sack, dish up your capon being tenderboil'd upon sippets finely carved, and pour on the sauce, serve itto 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 intheir bellies a little mace, chopped parsley, and sweet butter;being boild, serve them on sippets, and put a little of the broth onthem: then have a bundle or two of sparagus boil'd, put in beatenbutter, 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 ofrice, and boil it in milk; being half boil'd, put away the milk, andboil it in two quarts of cream, put to it a little rose-water andlarge mace, or nutmeg, with the foresaid materials. Being almostboil'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 orchicken, then pour on the rice being seasoned with sugar and salt, and serve it on fine carved sippets. Garnish the dish with scrapedsugar, orange, preserved barberries, slic't lemon, or pomegranatekernels, 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 wellsoaked from it, and white, boil it, but first stuff it with parsleyand other sweet herbs chopped small, as also some yolks of hard eggsminced, stuff it and boil it in water and salt, then boil the baconby it self either stuffed or not, as you please; the veal and baconbeing boil'd white, being dished serve them up, and lay the bacon bythe veal with the rinde on in a whole piece, or take off the rindeand cut it in four, six, or eight thin slices; let your bacon be ofthe ribs, and serve it with parsley strowed on it, green sauce insaucers, 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 ofbacon, when it is boil'd take off the rind being finely kindled fromthe rust and filth, slice it into thin slices, and season it withnutmeg, cinamon, cloves, pepper, and Fennil-seed all finely beaten, with fine sugar amongst them, sprinkle over all rose vinegar, andput some of the slices into your boild capon or other fowl, lay someslices on it, and lay your capon or other fowl on some blank mangerin 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, putin chopped parsley, some anniseeds, and strain some of the pease, thicken them or not, as you please; then put some pepper, give it awarm, and serve Kids or Lambs head on sippets, and stick itotherways with eggs and grated cheese, or some of the pease orflower 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 asthey roast, save the gravy, and being half roasted, put them into apipkin, with the gravy, some claret wine, as much strong broth aswill cover them, some broild houshold-bread strained, also mace, cloves pepper, ginger, some fried onions and salt; stew all welltogether, and serve them on fine carved sippets; sometimes forchange 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 themin strong broth or water, scum them, and put in large mace, white-wine, washed currans, dates, marrow, pepper, and salt; beingwell stewed, dish them on fine carved sippets, thicken the brothwith strained almonds, rose-water, and sugar, and garnish them withlemon, barberries, sugar, or grated bread strewed about the dish. For Leir otherways, strained bread and hard eggs, with verjuyce andbroth. Sometimes for variety garnish them with potatoes, farsings, orlittle 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 afarsing of some beef-suet or minced lard, some minced mutton orvenison being finely minced with some sweet herbs, beaten nutmeg, pepper, cloves, and mace; then have some oysters parboil'd in theirown 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, andboil it in a stewing-pan or deep dish, then put to the fowl somestrong broth, large mace, white-wine, a few cloves, oyster-liquor, and some boil'd marrow; stew them all well together: then haveoysters stewed by themselves with an onion or two, mace, pepper, butter, and a little white-wine. Then have the bottoms of artichocksready boild, and put in some beaten butter, and boil'd marrow; dishup the fowl on fine carved sippets, then broth them, garnish themwith stewed oysters, marrow, artichocks, gooseberries, slic't lemon, barberries or grapes and large mace; garnish the dish with gratedbread, oysters, mace, lemon and artichocks, and run the fowl overwith beaten butter. Otherways fill the body with a pudding made of grated bread, yolksof eggs, sweet herbs minced small, with an onion, and some beef-suetminced, some beaten cloves, mace, pepper, and salt, some of theblood 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; seasonthe lard with pepper, mace, and salt; then boil it in beef-broth, orwater and salt, put to it pepper grosly beaten, a bundle ofbay-leaves, tyme, and rosemary bound up very well, boil them withthe fowl; then prepare some cabbidge boild tender in water and salt, squeeze out the water from it, and put it in a pipkin with strongbroth, claret wine, and a good big onion or two; season it withpepper, mace, and salt, and three or four anchovies dissolved; stewthese together with a ladleful of sweet butter, and a littlevinegar: and when the goose is boil'd enough, and your cabbidge onsippets, lay on the goose with some cabbidge on the breast, andserve 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, andput to it some beefs-udder boild, and slic't into thin slices withsome pistaches blanch'd, some slic't sausages stript out of theskin, white-wine, sweet, herbs, and large mace; stew these togethertill you think it sufficiently boiled, then put to it beet-root cutinto slices, beat it up with butter, and carve up the Fowl, pour thebroth 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 ina pipkin with some strong broth or claret wine, some chesnuts, a pint of great oysters, taking the breads from them, two or threeonions minced very small, some mace, a little beaten ginger, and acrust of _French_ bread grated; thicken it, and dish them up onsops: 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, putthem 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 runthem 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 apipkin with a quart of strong broth, or water, and half wine, thenput therein some fine slices of interlarded bacon, when it boilsscum 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 ofsome sweet herbs minced, then mince some beef-suet or lard, gratedbread, currans, cloves, mace, pepper, ginger, sugar, & 3 or 4 raweggs. The pigeons being larded & half roasted, stuff them with theforesaid fearsing, and put boil'd cabbidge stuck with a few clovesround about them; bind up every Pigeon several with packthread, thenput them in a pipkin a boiling with strong mutton broth, three orfour yolks of hard eggs minced small, some large mace, whole cloves, pepper, salt, and a little white-wine; being boil'd, serve them onfine 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 theskin, and leave the skin whole with the legs and wings hanging toit, mince the bodies with some lard or beef suet together verysmall, then put to them some sweet herbs finely minced, and seasonall with cloves, mace, ginger, pepper, some grated bread or parmisangrated, and yolks of eggs; fill again the skins, and prick them upin the back, then put them in a dish with some strong broth, andsweet herbs chopped, large mace, gooseberries, barberries, orgrapes; then cabbidge-lettice boil'd in water and salt, put to thembutter, 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 fairwater, boil and scum them, then put in some mace, a faggot of sweetherbs, white endive, marigold flowers, and salt; and being finelyboiled, serve them on sippets, and garnish the dish with mace andwhite endive flowers. Otherways you may add Cucumbers in quarters either pickled or fresh, and some pickled capers; or boil the cucumbers by themselves, andput 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; thenhave some cabbidge or colliflowers boil'd very tender in fair waterand salt, pour away the water, and put them in beaten butter, andwhen 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 pipkinor skillet clean scowred, with some mutton broth or fair water; setthem a boiling and scum them clean, then put to them large mace, andwell washed currans, some strained bread strained with vinegar andbroth, put it to the Pigeons with some sweet butter and capers; boilthem very white, and being boil'd, serve them on fine carved sippetsin the broth with some sugar; garnish them with lemon, fine sugar, mace, grapes, gooseberries, or barberries, and run them over withbeaten butter; garnish the dish with grated manchet. Pottages. _Pottage in the _Italian_ Fashion. _ Boil green pease with some strong broth, and interlarded bacon cutinto slices; the pease being boiled, put to them some choppedparsley, pepper, anniseed, and strain some of the pease to thickenthe broth; give it a walm and serve it on sippets, with boil'dchickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, orany 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, allmanner of sweet herbs chopped, and a little salt; being finelyboiled, put in some strained almond-paste, with grape verjuyce, saffron, grapes, or gooseberries; give them a warm, and serve yourmeat 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, andboil it in a gallon pot or pipkin, with good store of herbs, and apint 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 carvedsippets 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 ormore, take off the upper skin whole, & cut the meat into thinslices, 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, savealso the marrow bone whole with some meat on it, and lay it in aclean dish; the meat being finely stewed, pour it on the bones, andon that some stewed oysters and large oysters over all, with slic'tlemon and lemon peel. The skin being first finely breaded, stew the oysters with largemace, a great onion or two, butter, vinegar, white wine, a bundle ofsweet 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, savethe gravy and clear away the fat; then stew it up with a slice ortwo 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, crossthe grain of the leg, sprinkle them lightly with salt, and fry themwith sweet butter, serve them with gravy or juice of oranges, andnutmeg, and run them over with beaten butter, lemon, _&c. _ _Otherways the foresaid Collops. _ For variety, sometimes season them with coriander-seed, or stampedfennil-seed, pepper and salt; sprinkle them with white wine, thenflower'd, fryed, and served with juice of orange, for sauce, withsirrup 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, hackand fry them with small thin slices of interlarded bacon as big asthe slices of veal, fry them with sweet butter; and being finelyfried, dish them up in a fine dish, put from them the butter thatyou 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 sliceson the upper and under side, or round it, prick the leg through tolet out the gravy on the slices; then bruise some sweet herbs, astyme, parsly, marjoram, savory, with the back of a ladle, and put toit a piece of sweet butter, pepper, verjuyce; and when your muttonis boild, pour all over the slices herbs and broth on the leg into aclean dish. _Another Hash of Mutton or Lamb, either hot or cold. _ Roast a shoulder of mutton, and cut it into slices, put to itoysters, white wine, raisins of the sun, salt, nutmeg, and strongbroth, (or no raisins) slic't lemon or orange; stew it all together, and serve it on sippets, and run it over with beaten butter andlemon, _&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, andput to it a pint of claret wine, salt, nutmeg, large mace, ananchovie or two, stew them well together with a little gravy; andbeing finely stewed serve them on carved sippets with some beatenbutter & lemon, _&c. _ _Otherways. _ Cut it into thin slices raw, and fry it with a pint of white winetill it be brown, and put them into a pipkin with slic't lemon, salt, fried parsley, gravy, nutmeg, and garnish your dish withnutmeg and lemon. _Other Hashes of a Shoulder of Mutton. _ Boil it and cut it in thin slices, hack the shoulder-blade, and putall 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, andput 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 blanchedchesnuts, pine apple-seeds, almonds or pistaches; being boil'dthick, put to it some marrow or fresh butter, salt, cinamon, andsugar; then cut your veal into small bits or peices, and break upthe fowl; then have a fair dish, and set it on the embers, and putsome of your rice, and some of the meat, and more of the rice andsugar, 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 somesalt and sugar. Then have also some Bolonia Sausages boil'd very tender, minced verysmall, or grated, and some grated cheese, sugar, and cinamon mingledtogether; then cut up the boil'd or roast capon, and lay it upon aclean dish with some of the rice, strow on cinamon and sausage, grated cheese and sugar, and lay on yolks of raw eggs; thus make twoor three layings and more, eggs and some butter or marrow on the topof 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 andstamped with the almonds, & some crums of manchet, some sack orwhite-wine, three pints of strong broth cold, and eight or ten yolksof raw eggs; strain all the foresaid together, and boil it in askillet with some sugar to a pretty thickness, put to it somecinamon, nutmeg, and a few whole cloves, then have roast Pigeons, orany small birds roasted, cut them up, and do as is aforesaid, andstrow 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, halfa pound of muskefied bisket-bread, a pottle of strong broth cold, half a pint of grape verjuyce, pepper half an ounce, nutmegs asmuch, an ounce of cinamon, and a few cloves; all these aforesaidstamped, strained, and boil'd with the aforesaid liquor, and in allpoints as the former, only toasts must be added. _Other _Capilotado_ common. _ Take two pound of parmisan grated, a minced kidney of veal, a poundof 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 tenyolks of eggs raw, with a pound of sugar: temper the foresaid withstrong broth, and boil all in a broad skillet or brass pan, in theboiling stir it continually till it be incorporated, and put to itan ounce of cinamon, a little pepper, half an ounce of cloves, andas much nutmeg beaten, some saffron; then break up your roast fowls, roast lamb, kid, or fried veal, make three bottoms, and set it intoa 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, andthe 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 somesaffron; strain it and bake it in a deep dish; being baked, put onthe 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, thenstrain 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 beingstamp'd and strained, put it a boiling softly, and stir itcontinually, till it be well incorporate and thick; then serve it ina dish with some roast chickens, pigeons, or capons: put the gravyto it, and strow on sugar, some marrow, cinamon, _&c. _ Sometimes you may add some interlarded bacon instead of marrow, somesweet 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 itand stamp it with some marrow, mint, or sweet marjoram, put a poundof fat parmisan grated to it, half a pound of sugar, and a quarterof a pound of currans, some chopped sweet herbs, pepper, saffron, nutmeg, cinamon, four or five yolks of eggs, and two whites; mingleall together and make a piece of paste of warm or boiling liquor, and some rose-water, sugar, butter; make some great and some verylittle, rouls or stars, according to the judgment of the Cook; boilthem in broth, milk, or cream. Thus also fish. Serve them withgrated fat cheese or parmisan, sugar, and beaten cinamon on them ina dish, _&c. _ _Tortelleti, or little Pasties. _ Mince some interlarded bacon, some pork or any other meat, with somecalves udder, and put to it a pound of fresh cheese, fat cheese, orparmisan, a pound of sugar, and some roasted turnips or parsnips, a quarter of a pound of currans, pepper, cloves, nutmegs, eighteggs, saffron; mingle all together, and make your pasties likelittle fishes, stars, rouls, or like beans or pease, boil them inflesh broth, and serve them with grated cheese and sugar, and servethem 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 somesweet herbs chopped small, with some grated parmisan, some cinamon, cloves, saffron, pepper, currans, raw eggs, and grated bread: Makeyour pasties, and boil them in strong broth, cream, milk, oralmond-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, andsome cheese-curds stamped. Then make paste, and make little pasties, boil them in broth, or asbeforesaid, and serve them with sugar, cinamon, and grated cheese ina 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 alittle 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 muchthick butter, being drawn with a little vinegar and a slic't lemon, brew them together; then take the flowers out of the milk, and putthem into the butter and sack: then dish up your Capon, being tenderboil'd, upon sippets finely carved, and pour on the sauce, and serveit 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 ventsand body; or not boned and trust to boil, fill the bodies with anyof the farsings following made of any minced meat, and seasoned withpepper, cloves, mace, and salt; then mince some sweet herbs withbacon and fowl, veal, mutton, or lamb, and mix with it three or foureggs, mingle all together with grapes, gooseberries, barberries, orred 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, sweetherbs chopped very fine, and put some salt, and stew them leisurely;being finely stewed, put some marrow, and strained almonds, withrosewater to thicken it, serve them on fine carved sippets, andbroth 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 beingboil'd, take out the guts, and chop them small with the liver, putto it some crumb of white-bread grated, a little of the broth of thecock, and some large mace, stew them together with some gravy; thendissolve the yolks of two eggs with some wine vinegar, and a littlegrated nutmeg, and when you are ready to dish it, put the eggs toit, and stir it amongst the sauce with a little butter, dish them onsippets, and run the sauce over them with some beaten butter andcapers, lemon minced small, barberries or pickled grapes whole. Sometimes with this sauce, boil some slic't onions and currans in abroth by it self: when you boil it not with onions, rub the bottomof 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 orfair water, and three or four whole onions, larg mace, and salt; thecocks being boil'd, make sauce with the some thin slices of manchet, or grated, in another pipkin, and some of the broth where the fowlor cocks boil, and put to it some butter, the guts and liver minced, and then have some yolks of eggs dissolved with some vinegar & somegrated nutmeg, put it to the other ingredients, and stir themtogether, and dish the fowl on fine sippets, and pour on the sauceand some slic't lemon, grapes, or barberries, and run it over withbeaten 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 orbeef-suet, some sweet herbs, beaten nutmeg, cloves, mace, andparboil'd oysters; mix all together, fill the skin, and prick itfast on the back, boil it in a large stewing pan or deep dish, withsome strong broth, claret or white-wine, salt, large mace, two orthree cloves, a bundle of sweet herbs, or none, oyster-liquor andmarrow, stew all well together. Then have stewed oysters bythemselves 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 someboild marrow ready also; then again dish up the fowl on fine carvedsippets, broth the fowl, & lay on the oysters, artichocks, marrow, barberries, slic't lemon, gooseberries, or grape; and garnish yourdish with grated manchet strowed, and some oysters, mace, lemon, andartichocks, and run it over with beaten butter. Otherways bone it and fill the body with a farsing or stuffing madeof minced mutton with spices, and the same materials as aforesaid. Otherways, Make a pudding and fill the body, being first boned, andmake 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 toit, fruit, and sugar. Otherways, boil them in strong broth, claret-wine, mace, cloves, salt, pepper, saffron, marrow, minced, onions, and thickned withstrained sweet-breads of veal; or hard eggs strained with broth, andgarnished with barberries, lemon, grapes, red currans, orgooseberries. _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 strainedbread, white-wine, two or three cloves, and pepper; being finelyboil'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 orgrapes, run it over with beaten butter, sugar, or ginger, and trimthe 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, orlemon. 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 twoor three slic't onions and carrots cut like lard, some mace, pepper, and salt, butter, savory, tyme, some strong broth, and somewhite-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 thebroth, _&c. _ Otherways boil the fowl and not roast them, boil them in strongmutton 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 orfour 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 thefowl, broth it and strow on fine sugar, and grated bread. _Otherways. _ Put them in a stewing pan with some wine and strong broth, and whenthey boil scum them, then put to them some slices of interlardedbacon, pepper, mace, ginger, cloves, cinamon, sugar, raisins of thesun, sage flowers, or seeds or leaves of sage; serve them on finecarved 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 ofgrated cheese, and some of their own fat, two or three eggs, nutmeg, pepper, and ginger, sowe up the vents, boil them with bacon, andserve 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, beingsteeped first in warm milk or other liquor; then mingle it with somebeef-suet, minced onions, and apples, seasoned with cloves, mace, some sweet herbs minced, and pepper, fasten the neck and vent, boilit, and serve it on brewes with colliflowers, cabbidge, turnips, andbarberries, 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 somewhite-wine to it, currans, large mace, a clove or two, some Parsleyand Onions minced together: then have some stewed turnips cut likelard, and stewed in a pot or little pipkin with butter, mace, a clove, white-wine, and sugar; Being finely stewed serve your fowlon sippets finely carved, broth the fowls, and pour on your Turnips, run it over with beaten butter, a little cream, yolks of eggs, sackand 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 putsome slic't onions, chopped parsley, slic't ginger, pepper, andgravy, strained bread, with claret wine, currans, or capers, broth, mace, barberries, and sugar; being finely boil'd or stewed, serve iton carved sippets, and run it over with beaten butter, and a lemonpeel. _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 waterand salt, scum them clean, and put to them mace, sweet herbs, andonions chopped together, some white-wine, pepper, and sugar, if youplease, and a few cloves stuck in the fowls, some grated or strainedbread with some of the broth, and give it a warm; dish up the fowlson fine sippets, or French bread, and carve the breast, broth it, and pour on your shell-fish, run it over with beaten butter, andslic't lemon or orange. _Otherways in the French Fashion. _ Half roast the fowls, and put them in a pipkin with the gravy, thenhave time, parsley, sage, marjoram, & savory; mince all togetherwith a handful of raisins of the Sun, put them into the pipkin withsome 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, beatthem with the white of an egg, and fry it in suet or butter as bigas little figs and they will look green. Dish up the fowls on sippets, broth it, and serve the fried herbswith 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 carvedwith beaten butter, lemon, scalded gooseberries, and mace, orscalded grapes, barberries or slic't lemon. Or you may for variety use the yolks of two or three eggs, beattenbutter, cream, a little sack, and sugar, for lear. _Otherways. _ Boil them whole, or in pieces, and boil them in strong broth or fairwater, mace, pepper, and salt, being first finely scummed, put twoor three whole onions, butter, and gooseberries, run it over withbeaten butter, being first dished on sippetts; make a pudding in theneck, as you may see in the Book of all manner of Puddings andFarsings, _&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 likelard, and the giblets being finely dished on sippets, put on thestewed turnips, being thickned with eggs, verjuyce, sugar, andlemon, _&c. _ _To bake Goose Giblets, or of any Fowl, several ways for the Garnish. _ Take Giblets being finely scalded and cleansed, season them lightlywith pepper, salt, and nutmeg, and put them into a Pye, being welljoynted, and put to them an onion or two cut in halves, and put somebutter to them, and close them up, and bake them well, and soak themsome three hours. _Sauce for green-Geese. _ 1. Take the juyce of sorrell mixed with scalded goose-berries, andserved on sippets and sugar with beaten butter, _&c. _ _Otherways. _ 2. Their bellies roasted full of gooseberies, and after mixed withsugar, 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, letticeshred small as the tongue, olives, capers, mushrooms, pickledsamphire, broom-buds, lemon or oranges, raisins, almonds, blew figs, Virginia potato, caparones, or crucifix pease, currans, pickledoysters, taragon. _How to dish it up. _ Any of these being thin sliced, as is shown above said, with alittle minced taragon and onion amongst it; then have lettice mincedas small as the meat by it self, olives by themselves, capers bythemselves, samphire by it self, broom-buds by it self, pickledmushrooms by themselves, or any of the materials abovesaid. Garnish the dish with oranges and lemons in quarters or slices, oyland 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, tamePigeons, 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 andserve 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 inbutter or minced lard, and put to them broth, pepper, nutmeg, slic'tginger, cinamon beaten, coriander seed, raisins of the sun, currans, vinegar, and serve them with this sauce, being first steep'd in itfour 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 inslices, 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 inbutter, & put them in a pipkin with some strong broth, pepper, mace, beaten ginger, and salt; stew it with half a pound of strainedalmonds, 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 changewhite-wine, sack, currans, raisins, and sometimes incorporated witheggs and grated cheese. Otherways change the colour green, with juyce of spinage, and put toit almonds strained. _Pottage otherways in the French Fashion of Mutton, Kid, or Veal. _ Take beaten oatmeal and strain it with cold water, then the potbeing boiled and scummed, put in your strained oatmeal, and somewhole spinage, lettice, endive, colliflowers, slic't onions, whitecabbidge, and salt; your pottage being almost boil'd, put in someverjuyce, and give it a warm or two; then serve it on sippets, andput the herbs on the meat. _Pottage in the English Fashion. _ Take the best old pease you can get, wash and boil them in fairwater, when they boil scum them, and put in a piece of interlardedbacon about two pound, put in also a bundle of mint, or other sweetherbs; boil them not too thick, serve the bacon on sippets in thinslices, and pour on the broth. _Pottage without sight of Herbs. _ Mince your herbs and stamp them with your oatmeal, then strain themthrough a strainer with some of the broth of the pot, boil themamong 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 onsippets. _To make Sausages. _ Take the lean of a leg of pork, and four pound of beef-suet, mincethem very fine, and season them with an ounce of pepper, half anounce of cloves and mace, a handful of sage minced small, and ahandful of salt; mingle all together, then brake in ten eggs, andbut two whites; mix these eggs with the other meat, and fill thehogs guts; being filled, tie the ends, and boil them when you usethem. _Otherways. _ You may make them of mutton, veal, or beef, keeping the orderabovesaid. _To make most rare Sausages without skins. _ Take a leg of young pork, cut off all the lean, and mince it verysmall, but leave none of the strings or skins amongst it; then taketwo 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 finelyminced, 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 manypeices as you please in the form of an ordinary sausage, and frythem. This paste will keep a fortnight upon occasion. _Otherways. _ Stamp half the meat and suet, and mince the other half, and seasonthem as the former. _To make Links. _ Take the fillet or a leg of pork, and cut it into dice work, withsome of the fleak of the pork cut in the same form, season the meatwith cloves, mace and pepper, a handful of sage fine minced, with ahandful of salt; mingle all together, fill the guts and hang them inthe air, and boil them when you spend them. These Links will serveto 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 sweetherbs, hard eggs, and fat, or beef-suet, pepper, and salt; mingleall together, and stuff them on the inside, prick both the insidestogether; then boil them amongst the other beef, and being verytender boild, serve them on brewis with interlarded bacon and_Bolonia_ sausages, or boiled links made of pork on the cheeks, cutthe bacon in thin slices, serve them with saucers of mustard, orwith green sauce. _To dress Oxe-Cheeks Otherways. _ Take out the bones and the balls of the eyes, make the mouth veryclean, soak it, and wash out the blood; then wipe it dry with aclean cloath, and season it with pepper, salt, and nutmeg; then putit in a pipkin or earthen pan, with two or three great onions, somecloves, 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 ofclaret wine, and half as much water; close up the pot or pan with acourse piece of paste, and set it a baking in an oven over night forto serve next day at dinner, serve it on toasts of fine manchetfried, then have boil'd carrots and lay on it with toasts of manchetlaid round the dish; as also fried greens to garnish it, and run itover 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 seasonthem with pepper, salt, and nutmeg, save the gravy, and beingroasted put them in a pipkin with some claret wine, large mace, a clove or two, and some strong broth, stew them till they be verytender, then put to them some fryed onions, and some prunes, andserve them on toasts of fried bread, or slices of French bread, andslices 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 steepin claret or white-wine, and wine vinegar, whole cloves, mace, beaten pepper, salt, slic't nutmeg, slic't ginger, and six or sevencloves of garlick, steep them the space of five or six hours, andclose them up in an earthen pot or pan, with a piece of paste, andthe same liquor put to it, set it a baking over night for next daydinner, serve it on toasts of fine manchet fried: then have boil'dcarrots and lay on it, with the toasts of manchet laid round thedish: 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 someclaret, slic't nutmegs, pepper, salt, and wine-vinegar; being tenderstewed, take them up, and put to the liquor in a pipkin a quart ofwine-vinegar, and a quart of white-wine, boil it with some bayleaves, whole pepper, a bundle of rosemary, tyme, sweet marjoram, savory, sage, and parsley, bind them very hard the streightestsprigs, boil also in the liquor large mace, cloves, slic't ginger, slic't nutmegs and salt; then put the cheeks into the barrel, andput the liquor to them, and some slic't lemons, close up the headand keep them. Thus you may do four or five heads together, andserve 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 withnutmegs, cloves, pepper, mace, and salt, roul them up, boil themtender in water, vinegar, and salt, then press them, and being cold, slice them in thin slices, and serve them in a clean dish with oyland 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 themwith pepper, salt, and nutmeg, then have some beef-suet and somebuttock 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 gallonof 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 alittle fair water to make it up into a stiff paste, and work up allcold. _To dress Pallets, Noses, and Lips of any Beast, Steer, Oxe, or Calf. _ Take the pallats, lips, or noses, and boil them very tender, thenblanch them, and cut them in little square pieces as broad as asixpence, 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 itin a clean dish with the bottom first rubbed with a clove ofgarlick, run it over with beaten butter, juyce of oranges, friedparsley, 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, blanchthem, and cut them two inches long, then take some interlarded baconand cut it in the like proportion, season the pallets with salt, andbroil them on paper; being tender broil'd put away the fat, and putthem in a dish being rubbed with a clove of garlick, put some muttongravy 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 withbeaten cloves, nutmeg, pepper, salt, and some grated bread; then thepan 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 dissolvetwo or three anchovies in the sauce, a little grated nutmeg, andsome 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 smallcucumbers pickled, raw calves udders, some artichocks, potatoesboil'd or musk-mellon in square pieces, large mace, two or threewhole 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, orgooseberries, yolks of hard eggs, and stew them all together, servethem on toasts of fine French bread, and slic't lemon; sometimesthicken 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 salletoyl, or clarified butter, and being fryed make a pickle for themwith 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 herbsin wine vinegar and white-wine, then put them in a barrel with thepallets, lips and noses, and lemons, close them up for your use, andserve 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 ashilling, as also some thin collops of interlarded bacon, and of aleg of mutton, finely hack'd with the back of a knife, fry them alltogether with some butter, and being finely fried, put out thebutter, and put unto it some gravy, or a little mutton broth, salt, grated nutmeg, and a dissolved anchove; give it a warm over the fireand dish it, but rub the dish with a clove of garlick, and then runit 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 eachpallet in two pieces, and set them a stewing between two dishes witha fine piece of interlarded bacon, a handful of champignions, andfive or six sweet-breads of veal, a ladle full of strong broth, andas much mutton gravy, an onion or two, two or three cloves, a bladeor two of large mace, and an orange; as the pallets stew make readya dish with the bottoms and tops of French bread slic't and steepedin mutton gravy, and the broth the pallets were stewed in; then youmust have the marrow of two or three beef bones stewed in a littlestrong 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 dishof steeped bread, lay the marrow uppermost in pieces, then wring onthe juyce of two or three oranges, and serve it to the table veryhot. _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 them2 inches long, lard one half with smal lard, then have your chickens& pigeon peepers scalded, drawn, and trust; set them, and lard halfof them; then have the lamb-stones, parboil'd and blanched, as alsothe combs, and cock-stones, next have interlarded bacon, and sage;but first spit the birds on a small bird-spit, and between eachchicken or pigeon put on first a slice of interlarded bacon, and asage leaf, then another slice of bacon and a sage leaf, thus do tillall the birds be spitted; thus also the sweet-breads, lamb-stones, and combs, then the oysters being parboild, lard them with lard verysmall, and also a small larding prick, then beat the yolks of two or3 eggs, and mix them with a little fine grated manchet, salt, nutmeg, time, and rosemary minced very small, and when they are hotat the fire baste them often, as also the lambstones andsweet-breads with the same ingredients; then have the bottoms ofartichocks ready boil'd, quartered, and fried, being first dipped inbutter and kept warm, and marrow dipped in butter and fried, as alsothe fowls and other ingredients; then dish the fowl piled up in themiddle upon another roast material round about them in the dish, butfirst rub the dish with a clove of garlick: the pallets bythemselves, the sweet-breads by themselves, and the cocks stones, combs, and lamb-stones by themselves; then the artichocks, fryedmarrow, and pistaches by themselves; then make a sauce with someclaret wine, and gravy, nutmeg, oyster liquor, salt, a slic't orquartered onion, an anchove or two dissolved, and a little sweetbutter, give it a warm or two, and put to it two or three slices ofan orange, pour on the sauce very hot, and garnish it with slic'toranges 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 ina pot with two gallons of water, being first very well boned, andthe bone and fat between the claws taken out, and being well soakedin divers waters, scum them clean; and boil them down from twogallons to three quarts; strain the broth, and being cold take offthe top and bottom, and put it into a pipkin with whole cinamon, ginger, slic't and quartered nutmeg, two or three blades of largemace, salt, three pints of white-wine, and half a pint ofgrape-verjuyce or rose vinegar, two pound and a half of sugar, thewhites of ten eggs well beaten to froth, stir them all together in apipkin, being well warmed and the jelly melted, put in the eggs, andset it over a charcoal-fire kindled before, stew it on that firehalf an hour before you boil it up, and when it is just a boilingtake it off, before you run it let it cool a little, then run itthrough your jelly bag once or twice; then the pallets being tenderboild and blanched, cut them into dice-work with some lamb-stones, veal, sweet-breads, cock-combs, and stones, potatoes, or artichocksall cut into dice-work, preserved barberries, or calves noses, andlips, preserved quinces, dryed or green neats tongues, in the samework, or neats feet, all of these together, or any one of them; boilthem in white-wine or sack, with nutmeg, slic't ginger, coriander, caraway, or fennil-seed, make several beds, or layes of thesethings, and run the jelly over them many times after one is cold, according as you have sorts of colours of jellies, or else put allat once; garnish it with preserved oranges, or green citron cut likelard. _To bake Beef-Pallets. _ Provide pallets, lips, and noses, boild tender and blanched, cock-stones, and combs, or lamb stones, and sweet-breads cut intopieces, scald the stones, combs, and pallets slic't or in pieces asbig as the lamb stones, half a pint of great oysters parboil'd intheir own liquor, quarter'd dates, pistaches a handful, or pinekernels, a few pickled broom buds, some fine interlarded baconslic't in thin slices being also scalded, ten chestnuts roasted &blanched; season all these together with salt, nutmeg, and a goodquantity 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 upthe lid, and pour it on the meat, shaking it well together, then layon 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 tenderboil'd, serve it on cheat bread for brewis, dish on the tongue inhalves or whole, and serve an udder with it being of the samepowdering and salting, finely blanched, put to them the clear fat ofthe beef on the tongue, and white sippets round the dish, run themover with beaten butter, _&c. _ _Otherways. _ For greater service two udders and two tongues finely blanched andserved whole. Sometimes for variety you may make brewis with some fresh beef orgood mutton broth, with some of the fat of the beef-pot; put it in apipkin with some large mace, a handful of parsley and sorrel groslychopped, and some pepper, boil them together, and scald the bread, then lay on the boil'd tongue, mace, and some of the herbs, run itover with beaten butter, slic't lemon, gooseberries, barberries, orgrapes. Or for change, put some pared turnips boiling in fair water, & beingtender boil'd, drain the water from them, dish them in a clean dish, and run them over with beaten butter, dish your tongues and udderson them, and your colliflowers on the tongues and udders, run themover with beaten butter; or in place of colliflowers, carrots inthin quarters, or sometimes on turnips and great boil'd onions, orbutter'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 greatlard, and steep them all night in claret-wine, wine vinegar, slic'tnutmegs and ginger, whole cloves, beaten pepper, and salt; steepthem in an earthen pot or pan, and cover or close them up, bakethem, and serve them on sops of French bread, and the spices overthem 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, putthem in a pipkin with some gravy or mutton-broth, large mace, slic'tnutmeg, pepper, claret, a little wine vinegar, butter, and salt;stew them well together, and being almost stewed, put to the meattwo or three slices of orange, sparagus, skirrets, chesnuts, andserve them on fine sippets; run them over with beaten butter, slic'tlemon, and boil'd marrow over all. Sometimes for the broth put some yolks of eggs, beaten withgrape-verjuyce. _To stew a Neats Tongue otherwayes. _ Make a hole in the but-end of it, and mince it with some fat baconor beef-suet, season it with nutmeg, salt, the yolk of a raw egg, some sweet herbs minced small, & grated parmisan, or none, somepepper, or ginger, and mingle all together, fill the tongue and wrapit in a caul of veal, boil it till it will blanch, and beingblancht, 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, runit over with beaten butter, and stale grated manchet to garnish thedish. 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 intothin slices, as big and as thick as a shilling, fry it in sweetbutter; and being fried, put to it some strong broth, or goodmutton-gravy, some beaten cloves, mace, nutmeg, salt, and saffron;stew them well together, then have some yolks of eggs dissolved withgrape 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 thickerthan a three pence, and used in all points as before, but add someonions fried, with the tongue, some mushrooms, nutmegs, and mace;and being well stewed, serve it on fine sippets, but first rub thedish 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 vinegaror grape verjuyce, and dish it up on fine sippets, slic't lemon, andbeaten butter over all. _To marinate a Neats-Tongue either whole or in halves. _ Take seven or eight Neats-tongues, or Heifer, Calves, Sheeps, or anytongues, boil them till they will blanch; and being blanched, lardthem 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, sweetmarjoram, and parsley; take the streightest sprigs of these herbsthat you can get, and bind them up hard in a bundle every sort by itself, and all into one; then boil these spices and herbs in as muchwine vinegar and white wine as will fill the vessel where thetongues are, and put some salt and slic't lemons to them; close themup being cold, and keep them for your use upon any occasion; servethem with some of the spices, liquor, sweet herbs, sallet oyl, andslic't lemon or lemon-peel, Pack them close. _To fricase Neats-Tongues. _ Being tender boil'd, slice them into thin slices, and fry them withsweet butter; being fried put away the butter, and put to them somestrong gravy or broth, nutmeg, pepper, salt, some sweet herbschopped small, as tyme, savory, sweet marjoram, and parsley; stewthem well together, then dissolve some yolks of eggs withwine-vinegar or grape-verjuyce, some whole grapes or barberries. Forthe thickening use fine grated manchet, or almond-paste strained, and some times put saffron to it. Thus you may fricase any Udderbeing 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 tillit may be blanched, cover it close, and put to it two or threeblades of large mace, with some strong mutton or beef broth, somesack or white-wine, and some slices of interlarded bacon, scum itwhen 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 fineclean 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, andput to them anchovies, grated nutmeg, mutton gravy, and salt; givethem 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 meatover with some beaten butter, juyce of oranges, fried parsley, friedmarrow, 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, orwhole, put to it some boil'd or roast chesnuts, some strong broth, whole cloves, pepper, salt, claret wine, large mace and a bundle ofsweet herbs; stew them all together very leisurely, and being stewedserve 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 yourtongues 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 areenough, 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 boilthem in pump water. Otherways powder them with bay-salt, and being well smoakt, hangthem up in a garret or cellar, and let them come no more at the firetill 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 roastthem plain without lard, baste them with butter, and serve them ongallendine sauce. _To roast A Neats Tongue. _ Take a Neats-tongue being tender boil'd, blanched, and cold, cut ahole in the but-end, and mince the meat that you take out, then putsome 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 acaul of veal, lard it and roast it; then make sauce with butter, nutmeg, gravy, and juyce of oranges; garnish the dish with slic'tlemon, 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 thelength of the tongue, as also udders; being first seasoned withnutmeg, pepper, cinamon, and ginger, then spit and roast them, andbaste them with sweet butter; being rosted, dress them with gratedbread and flower, and some of the spices abovesaid, some sugar, andserve it with juyce of oranges, sugar, gravy, and slic't lemonon 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 aquarter of a pound of sugar, four pound of currans, a littleverjuyce, and rose-water, and a quarter of a pint of sack, stir alltogether, 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 fatof the roots of the tongue, and season them well with nutmeg, pepper, and salt; but first lard them with pretty big lard, and putthem in the Pie with some whole cloves and some butter, close themand bake them in fine or course paste, made only of boiling liquorand flour, and baste the crust with eggs, pack the crust very closein 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 verytender, blanch it, and cut it into pieces as big as a walnut, lardthem with small lard being cold & seasoned; then have another tonguebeing raw, take out the meat, and mince it with some beef-suet orlard: 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 asthe pieces of tongue, with some grated bread, cream, yolks of eggs, bits of artichocks, nutmeg, salt, pepper, a few sweet herbs, and laythem in a Pie with some boild artichocks, marrow, grapes, chesnutsblanch'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 itinto thin slices, and season it lightly with pepper, nutmeg, cinamon, and ginger finely beaten; then put into the pie half apound of currans, lay the meat on, and dates in halves, the marrowof four bones, large mace, grapes, or barberries, and butter; closeit up and bake it, and being baked, liquor it with white or claretwine, butter, sugar, and ice it. _Otherways. _ Boil it very tender, and being blanched and cold, take out some ofthe meat at the but-end, mince it with some beef-suet, and season itwith pepper, ginger beaten fine, salt, currans, grated bread, two orthree yolks of eggs, raisins minced, or in place of currans, a little cream, a little orange minced, also sweet herbs choppedsmall: 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 underthe tongue, as also thin slices of interlarded bacon, and on the toplarge mace, marrow, and barberries, and butter over all; close it upand 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 boilingliquor, 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, wintersavory, or lemon, or plain without any of them, fresh or salt, asyou please; broach it, or spit it, roast it and baste it withbutter; a good chine of beef will ask six hours roasting. For the sauce take strait tops of rosemary, sage-leaves, pickedparsley, tyme, and sweet marjoram; and strew them in wine vinegar, and the beef gravy; or otherways with gravy and juyce of oranges andlemons. 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 inthe inner part of the surloyn, cut it as big as you can, broach iton a broach not too big, and be careful not to broach it through thebest of the meat, roast it leisurely, & baste it with sweet butter, set a dish to save the gravy while it roasts, then prepare sauce forit of good store of parsley, with a few sweet herbs chopp'd smal, the yolks of three or four eggs, sometimes gross pepper mincedamongst them with the peel of an orange, and a little onion; boilthese 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, beatencloves, nutmeg, pepper, cinamon, ginger, coriander-seed, fennil-seed, and salt; beat these things fine, and season the filletwith 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 alittle elder-vinegar. _Or thus. _ Powder it one night, then stuff it with parsley, tyme, sweetmarjoram, beets, spinage, and winter-savory, all picked and mincedsmall, with the yolks of hard eggs mixt amongst some pepper, stuffit 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 ortwo; 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 andsinews clean from it, put to it some good white-wine (that is nottoo sweet) in a bowl, wash it, and crush it well in the wine, thenstrow upon it a little pepper, and a powder called _Tamara_ inItalian, and as much salt as will season it, mingle them togethervery well, and put to it as much white-wine as will cover it, lay atrencher 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 itinto a pipkin with some good beef-broth, but put none of the pickleto it, but only beef-broth, and that sweet, not salt; cover itclose, and set it on the embers, then put to it a few whole clovesand mace, let it stew till it be enough, it will be very tender, andof an excellent taste; serve it with the same broth as much as willcover it. To make this _Tamara_, take two ounces of coriander-seed, an ounceof anniseed, an ounce of fennel-seed, two ounces of cloves, and anounce of cinamon; beat them into a gross powder, with a littlepowder 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 apot with three pottles of spring-water, a few cloves, mace, andwhole pepper: after the pot is scum'd put in a bundle of sweetmorjoram, rosemary, tyme, winter-savory, sage, and parsley bound uphard, some salt, and two or three great onions whole, then about anhour before dinner put in three marrow bones and thicken it withsome strained oatmeal, or manchet slic't and steeped with somegravy, strong broth, or some of the pottage; then a little beforeyou 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; thenhave two or three manchets cut into toasts, and being finelytoasted, lay on the knuckle of beef in the middle of the dish, themarrow bones round about it, and the toasts round about the dishbrim, 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 orbroad mouthed pipkin, cover it close, & let it stew an hour; thenput to it some whole pepper, cloves, mace, and salt, scorch the meatwith 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 putin some capers, or a handfull of broom-buds, and half a dozen ofcabbidge-lettice being first parboil'd in fair water, and quartered, two or three spoonfuls of wine vinegar, and as much verjuyce, andlet it stew till it be tender; then serve it on sippets of Frenchbread, and dish it on those sippets; blow the fat clean off thebroth, 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 putit into a pot that hath a close cover, or stewing-pan; then put itinto a good quantity of clean picked rice, skin it very well, andput 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 iton 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, inWinter a fortnight, stuff them or plain; if you stuff them, do itwith all manner of sweet herbs, fat beef minced, and some nutmeg;serve them on brewis, with roots of cabbidge boil'd in milk, withbeaten 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 withpenniroyal, or other sweet herbs, or parsley minced small, and somesalt, prick in here & there a few whole cloves, roast it; and thentake claret wine, wine vinegar, whole pepper, rosemary, and bayes, and tyme, bound up close in a bundle, and boil'd in someclaret-wine, and wine-vinegar, make the pickle, and put some salt toit; 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 youruse. _To stew Beef in gobbets, in the French Fashion. _ Take a flank of beef, or any part but the leg, cut it into slices orgobbits as big as a pullets egg, with some gobbits of fat, and boilit 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 anhour before dinner, put into it some picked tyme, parsley, winter-savory, sweet marjoram, sorrel and spinage, (being a littlebruised with the back of a ladle) and some claret-wine; then dish iton fine sippets, and serve it to the table hot, garnish it withgrapes, barberries, or gooseberries, sometimes use spices, thebottoms of boil'd artichocks put into beaten butter, and gratednutmeg, garnished with barberries. _Stewed Collops of Beef. _ Take some of the buttock of beef, and cut it into thin slices crossthe 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 strongbroth, 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 juyceof orange, and three or four slices on it, stew down the gravysomewhat 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 broadas your hand, then hack them with the back of a knife, lard themwith small lard, and season them with pepper, salt, and nutmeg, thenmake a farsing with some sweet herbs, tyme, onions, the yolks ofhard eggs, beef-suet or lard all minced, some salt, barberries, grapes or gooseberris, season it with the former spices lightly, andwork it up together, then lay it on the slices, and roul them upround with some caul of veal, beef, or mutton, bake them in a dishwithin the oven, or roast them, then put them in a pipkin with somebutter, and saffron, or none; blow off the fat from the gravy, andput it to them, with some artichocks, potato's, or skirretsblanched, being first boil'd, a little claret-wine, and serve themon sippets with some slic't orange, lemon, barberries, grapes orgooseberries. _To Make a Hash of raw Beef. _ Mince it very small with some beef-suet or lard, and some sweetherbs, some beaten cloves and mace, pepper, nutmeg and a whole onionor two, stew all together in a pipkin, with some blanched chesnuts, strong broth, and some claret; let it stew softly the space of threehours, that it may be very tender, then blow off the fat, dish it, and serve it on sippets, garnish it with barberries, grapes, orgooseberries. _To make a Hash of Beef otherways. _ Take some of the buttock, cut it into thin slices, and hack themwith the back of your knife, then fry them with sweet butter, andbeing fried put them into a pipkin with some claret, strong broth, or gravy, cloves, mace, pepper, salt, and sweet butter; being tenderstewed serve them on fine sippets, with slic't lemon, grapes, barberries, or goosberries, and rub the dish with a clove ofgarlick. _Otherways. _ Cut some buttock-beef into thin slices, and hack it with the back ofa knife, then have some slices of interlarded bacon; stew themtogether in a pipkin, with some gravy, claret-wine, and strongbroth, cloves, mace, pepper, and salt; being tender stewed, serve iton French bread sippets. _Otherways. _ Being roasted and cold cut it into very fine thin slices, then putsome gravy to it, nutmeg, salt, a little thin slic't onion, andclaret-wine, stew it in a pipkin, and being well stewed dish it andserve 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 aninch thick, sprinkle it with salt, and broil it on the embers on avery temperate fire, and in an hour it will be broild enough; thenserve it with gravy, and onions minced and boil'd in vinegar, andpepper, or juyce of oranges, nutmeg, and gravy, or vinegar, andpepper only, or gravy alone. Or steep the beef in claret wine, salt, pepper, nutmeg, and broilthem as the former, boil up the gravy where it was steeped, andserve it for sauce with beaten butter. As thus you may also broil or toast the sweet-breads when they arenew, 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 themwith pepper, salt, and coriander-seed, being first sprinkled withrose-vinegar, or elder vinegar, then lay them one upon another in adish 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 oforange and the gravy boild together. Thus also you may do heifers'udders, oxe-cheeks, or neats-tongues, being first tender broild orroasted. In this way also you may make Scotch Collops in thin slices, hackthem with your knife, being salted, and fine and softly broil'dserve 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, fryit in butter with a temperate fire. 2. Cut the other a quarter of an inch thick; and fry it as theformer. 3. Cut the other collop to fry as thick as half a crown, and as longas a card: hack them and fry them as the former, but fry them not tohard. 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 servethem 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 theforesaid 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 gobbetsas big as a pullets egg, with some equal gobbets of fat, season themwith pepper, salt, and nutmeg, and bake them with some butter ornone. Make the paste with a quarter of a pound of butter, and boilingliquor, boil the butter in the liquor, make up the paste quick andpretty 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 onthe back, lard the leanest parts of it with great lard, beingseason'd with nutmegs, pepper, and lard three pounds; then have forthe seasoning four ounces of pepper, four ounces of nutmegs, twoounces of ginger, and a pound of salt, season it and put it into thePie: but first lay a bed of good sweet butter, and a bay-leaf ortwo, half an ounce of whole cloves, lay on the venison, then put onall the rest of the seasoning, with a few more cloves, good store ofbutter, and a bay-leaf or two, close it up and bake it, it will askeight hours soaking, being baked and cold, fill it up with clarifiedbutter, serve it, and a very good judgment shall not know it fromred Deer. Make the paste either fine or course to bake it hot orcold; if for hot half the seasoning, and bake it in fine paste. To this quantity of flesh you may have three gallons of fine flowerheapt measure, and three pound of butter; but the best way to bakered deer, is to bake it in course paste either in pie or pasty, makeit in rye meal to keep long. Otherways, you may make it of meal as it comes from the mill, andmake 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 seasonit with nutmeg, pepper, and the lard, then steep it in a bowl, tray, or earthen pan, with some wine-vinegar, cloves, mace, pepper, andtwo or three bay-leaves: thus let it steep four or five days, andturn it twice or thrice a day: then take it and season it withcloves, mace, pepper, nutmeg, and salt; put it into a pot with theback-side downward, with butter under it, and season it with a goodthick coat of seasoning, and some butter on it, then close it up andbake 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 apipkin, and pour it on the venison, then fill up the pot with theclarified butter, _&c. _ _To make minced Pies of Beef. _ Take of the buttock of beef, cleanse it from the skins, and cut itinto small pieces, then take half as much more beef-suet as thebeef, mince them together very small, and season them with pepper, cloves, mace, nutmeg, and salt; then have half as much fruit asmeat, three pound of raisins, four pound of currans, two pound ofprunes, _&c. _ or plain without fruit, but only seasoned with thesame spices. _To make a Collar of Beef. _ Take the thinnest end of a coast of beef, boil it a little and layin 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 itout of the water let it lie two or three hours a draining; then cutit almost to the end in three slices, and bruise a little cochineland a very little allum, and mingle it with a very little claretwine, colour the meat all over with it; then take a douzen ofanchoves, wash and bone them, lay them on the beef, & season it withcloves, 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 bindit up hard with tape, then put it into a stone pot a little biggerthan the collar, and pour upon it a pint of claret wine, and half apint 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 thepot, 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 cleancloaths, cut it in three layers, and take out the bones and most ofthe fat; then take three handfuls of salt, and good store of sagechopped very small, mingle them, and strew it between the threelayers, and lay them one upon another; then take an ounce of clovesand mace, and another of nutmegs, beat them very well, and stew itbetween the layers of beef, roul it up close together, then takesome packthred and tie it up very hard, put it in a long earthenpot, which is made of purpose for that use, tie up the top of thepot 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 roundin a cloth, tie it fast at both ends with packthred, and hang it upfor 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, roulit and use the same spices as abovesaid, and serve it with mustardand sugar, or Gallendine. _To stuff Beef with Parsley to serve cold. _ Pick the parsley very fine and short, then mince some suet not tosmall, mingle it with the parsley, and make little holes in ranks, fill them hard and full, and being boiled and cold, slice it intothin 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 withnutmeg, pepper, cloves, and mace, boil it tender, and being coldwrap it in a caul of veal, but first season it with the formerspices and salt; put it in the Pie with some slices of veal underit, season them, and some also on the top, with some slices of lardand butter; close it up, and being baked, liquor it with clarifiedbutter. 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 likesmall 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 notabove 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 toit also some custard-stuff made of good cream, ten eggs, and butthree whites, sugar, salt, rose-water, and some dissolved musk; bakeit and stick it with slic't dates, canded pistaches, and scrape finesugar on it. Otherways, boil the udder very tender, & being cold slice it intothin slices, as also some thin slices of parmisan & interlardedbacon, some sweet herbs chopt small, some currans, cinamon, nutmeg, sugar, rose-water, and some butter, make three bottoms of theaforesaid things in a dish, patty-pan, or pie, with a cut cover, andbeing 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 seasonit with pepper, cinamon, nutmeg, ginger, and salt, mingle somecurrans among the slices and fill the pie; put some dates on thetop, large mace, barberries, or grapes, butter, and the marrow of 2marrow-bones, close it up and bake it, being baked ice it; butbefore 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 apipkin with some strong broth, a little powder of saffron, sweetbutter, pepper, sugar, and some sweet herbs finely minced, let themstew an hour and serve them with a little grape verjuyce, stewedamong 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, orcold, cut them into gubbings, and put them in a frying-pan with aladle-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 forthem with the yolks of four or five eggs, some mutton gravy, a little nutmeg, and the juyce of a lemon wrung therein; put thislear to the neats feet as they fry in the pan, then toss them onceor 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 saucemade of claret wine, wine-vinegar, and toasts of houshold breadstrained with the wine through a strainer, with some beaten cinamonand 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 makeit not too thick. _To make Black Puddings of Beefers Blood. _ Take the blood of a beefer when it is warm, put in some salt, andthen strain it, and when it is through cold put in the groats ofoatmeal well pic't, and let it stand soaking all night, then put insome sweet herbs, pennyroyal, rosemary, tyme, savoury, fennil, orfennil-seed, pepper, cloves, mace, nutmegs, and some cream or goodnew milk; then have four or five eggs well beaten, and put in theblood with good beef-suet not cut too small; mix all well togetherand fill the beefers guts, being first well cleansed, steeped, andscalded. _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 ofgarlick, and dish them therein; then run the sauce over them with alittle bruised garlick amongst it, and a little wine vinegarsprinkled over the meat. _To make Bolonia-Sausages. _ Take a good leg of pork, and take away all the fat, skins, andsinews, then mince and stamp it very fine in a wooden or brassmortar, weigh the meat, and to every five pound thereof take a poundof 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 wholecloves, as much beaten pepper, with the same quantity of nutmegs andmace finely beaten also, an ounce of whole carraway-seed, salt eightounces, cocherel bruised with a little allom beaten and dissolved insack, and stamped amongst the meat: then take beefers guts, cut ofthe biggest of the small guts, a yard long, and being clean scouredput them in brine a week or eight days, it strengthens and makesthem tuff to hold filling. The greatest skill is in the filling ofthem, for if they be not well filled they will grow rusty; thenbeing filled put them a smoaking three or four days, and hang themin the air, in some _Garret_ or in a _Cellar_, for they must notcome any more at the fire; and in a quarter of a year they will beeatable. * * * * * * * * * 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, andscrape off the slime, let it lie thus in steep about twelve hours, then boil in fair water with some _Bolonia_ sausage and a piece ofinterlarded bacon; the cheeks and the other materials being verytender boiled, dish it up and serve it with some flowers and greenson it, and mustard in saucers. _To stew Bullocks Cheeks. _ Take the Cheeks being well soaked or steeped, spit and half roastthem, save the gravy, and put them into a pipkin with someclaret-wine, gravy, and some strong broth, slic't nutmeg, ginger, pepper, salt and some minced onions fried; stew it the space of twohours on a soft fire, and being finely stewed, serve it on carvedsippets. _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'dfrom the blood and slime, take it out of the water, wipe it dry, andseason it with nutmeg, pepper, and salt, put them in an earthen potone upon another, and put to them a pint of claret wine, a few wholecloves, a little fair water, and two three whole onions; close upthe pot and bake it, it will ask six hours bakeing; being tenderbaked, serve it on toasts of fine manchet. _Or thus. _ Being baked or stewed, you may take out the bones and lay them closetogether, pour the liquor to them, and being cold slice them intoslices, 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 fairwater a whole night or twelve hours, then take out the brains andboil them with some sage, parsley, or mint; being boil'd chop themsmall together, butter them and serve them in a dish with finesippets about them, the head being finely cleansed, boil it in aclean cloth and close it up together again in the cloth; beingboil'd, lay it one side by another with some fine slices of boil'dbacon, and lay some fine picked parsley upon it, with some borage orother flowers. _To hash a Calves Head. _ Take a calves head well steeped and cleansed from the blood andslime, 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 somethink slices interlarded bacon being first boil'd put somegooseberries to them, as also some gravy or juyce of lemon ororange, and some beaten butter; stew all together, and being finelystewed, dish it on carved sippets, and run it over with beatenbutter. _Otherways. _ The head being boil'd and cold, slice is in to thin slices, withsome onions and the brains in the same manner, then stew them in apipkin with some gravy or strong mutton, broth, with nutmeg, somemushrooms, a little white wine and beaten butter; being well stewedtogether dish them on fine sippets, and garnish the meat with slic'tlemon or barberries. _To souce a Calves Head. _ First scald it and bone it, then steep it in fair water the space ofsix hour, dry it with a clean cloth, and season it with some saltand bruised garlick (or none) then roul it up in a collar, bind itclose, and boil it in white wine, water, and salt; being boil'd keepit in that souce drink, and serve it in the collar, or slice it, andserve it with oyl, vinegar, and pepper. This dish is very rare, andto a good judgment scarce discernable. _To roast a Calves head. _ Take a calves head, cleave it and take out the brains, skins, andblood about it, then steep them and the head in fair warm water thespace of four or five hours, shift them three or four times andcleanse the head; then boil the brains, & make a pudding with somegrated bread, brains, some beef-suet minced small, with some mincedveal & sage; season the pudding with some cloves, mace, salt, ginger, sugar, five yolks of eggs, & saffron; fill the head withthis pudding, then close it up and bind it fast with somepackthread, spit it, and bind on the caul round the head with someof the pudding round about it, rost it & save the gravy, blow offthe 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 verywell with the head, cut out the tongue, boil it a little, and blanchit, let the brains be parbol'd as well as tongue, then mince thebrains and tongue, a little sage, oysters, beef-suet, very small;being finely minced, mix them together with three or four yolks ofeggs, beaten ginger, pepper, nutmegs, grated bread, salt, and alittle sack, if the brains and eggs make it not moist enough. Thisbeing done parboil the calves head a little in fair water, then takeit up and dry it well in a cloth filling the holes where the brainsand tongue lay with this farsing or pudding; bind it up closetogether, and spit it, then stuff it with oysters being firstparboil'd in their own liquor, put them into a dish with mincedtyme, parsley, mace, nutmeg, and pepper beaten very small; mix allthese with a little vinegar, and the white of an egg, roul theoysters in it, and make little holes in the head, stuff it as fullas you can, put the oysters but half way in, and scuer in them withsprigs of tyme, roast it and set the dish under it to save thegravy, wherein let there be oysters, sweet herbs minced, a littlewhite-wine and slic't nutmeg. When the head is roasted set the dishwherein the sauce is on the coals to stew a little, then put in apiece of butter, the juyce of an orange, and salt, beating it uptogether: dish the head, and put the sauce to it, and serve it uphot 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, andbeing almost boil'd, take it up, & take it from the bones as wholeas you can, when it is cold stuff it with sweet herbs, yolks of raweggs, both finely minced with some lard or beef-suet, and raw veal;season it with nutmeg, pepper, and salt, brake two or three raw eggsinto it; and work it together, and stuff the cheeks: the Pie beingmade, season the head with the spices abovesaid, and first lay inthe bottom of the Pie some thin slices of veal, then lay on thehead, and put on it some more seasoning, and coat it well with thespices, close it up with some butter, and bake it, being bakedliquor it with clarified butter, and fill it up. If you bake the aforesaid Pie to eat hot, give it but half theseasoning, and put some butter to it, with grapes, or gooseberriesor barberries; then close it up and bake it, being baked liquor itwith gravy and butter beat up thick together; with the juyce of twooranges. _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 withpepper, nutmeg, cinamon, and ginger lightly, and a little salt, anda pound of currans, a quarter of a pound of dates, slic't, a quarterof a pound of fine sugar, with a little rose-water verjuyce, & stirall together in a dish or tray, and lay a little butter in thebottom of the Pie, & lay on half the meat in the Pie; then have themarrow 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 onthe top of the meat & close up the Pie, & bake it, & being halfbak'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 changesome 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 pluckit pieces, then put it into a pipkin with great oysters and some ofthe broth, which boil'd it, (if you have no stronger) a pint ofwhite-wine or claret, a quarter of a pound of interlarded bacon, some blanched chesnuts, the yolks of three or four hard eggs cutinto halves, sweet herbs minced, and a little horseradish-rootscraped, stew all these an hour, then slice the brains (beingparboil'd) and strew a little ginger, salt, and flower, you may putin some juyce of spinage, and fry them green with butter; then dishthe meat, and lay the fried brains, oysters, chesnuts, half yolks ofeggs, 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, thentake one half and broil or roast it, do it very white and fair, thentake the other half and slice it into thin slices, fry it withclarified butter fine and white, then put it in a dish a stewingwith some sweet herbs, as rosemary, tyme, savory, salt, somewhite-wine or claret, some good roast mutton gravy, a little pepperand nutmeg; then take the tongue being ready boil'd, and a boil'dpiece of interlarded bacon, slice it into thin slices, and fry it ina batter made of flower, eggs, nutmeg, cream, salt, and sweet herbschopped 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 raweggs, mince all together, and fry them in spoonfuls, keep them warm, then the stewed meat being ready dish it, and lay the broild side ofthe head on the stewed side, then garnish the dish with the friedmeats, some slices of oranges, and run it over with beaten butterand 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 somesage and other sweet herbs, as tyme and sweet marjoram, chop andboil them in a bag, being boil'd put them out and butter them withbutter, salt, and vinegar, serve them in a little dish by themselveswith fine thin sippits about them. Then broil the head, or toast it against the fire, being firstsalted and scotched with your knife, baste it with butter, beingfinely broil'd, bread it with fine manchet and fine flour, brown ita little and dish it on a sauce of gravy, minced capers; gratednutmeg, and a little beaten butter. _To bake Lamb. _ Season Lamb (as you may see in page 209) with nutmegs, pepper, andsalt, 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 thepipes of the appurtenances, and wash and soak the meat very clean, set it a boiling in fair water & when it boils scum it, & put insome large mace, whole cinamon, slic't dates, some marrow, & salt, &when the heads is boil'd, dish it up on fine carved sippets, & trimthe dish with scraping sugar: then strain six or seven yolks of eggswith sack or white-wine, and a ladleful of cream, put it into thebroth, 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 pickthe head from the slime and filth, and steep it in fair water, shiftit twice in an hour, as also the appurtenances, then set it aboiling on the fire with some strong broth, and when it boils scumit, 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, layon 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 cutthem into bits, then mince a little veal or lamb with somebeef-suet, and put to it some grated bread, nutmeg, pepper, salt, some sweet herbs minced, small, and three or four raw eggs, work alltogether, and fill the head with this pudding, being cleft, steeped, and after dried in a clean cloth, stew it in a stewing-pan orbetween two dishes with some strong broth; then take the remainderof this forcing or pudding, and make it into balls, put them aboiling with the head, and add some white-wine, a whole onion, andsome slic't pipins or pears, or square bits like dice, some bits ofartichocks, sage-leaves, large mace, and lettice boil'd andquartered, and put in beaten butter; being finely stewed, dish it upon sippets, and put the balls and the other materials on it, brothit 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 ownliquor, then put away the liquor and wash them with some white-wine, then dry them with a clean cloth and season them with nutmeg andsalt, then stuff the shoulder, and lard it with some anchoves; beingclean washed spit it, and lay it to the fire, and baste it withwhite or claret wine, then take the bottoms of six artichocks, paredfrom the leaves and boil'd tender, then take them out of the liquorand put them into beaten butter, with the marrow of sixmarrow-bones, and keep them warm by a fire or in an oven, then putto them some slic'd nutmeg, salt, the gravy of a leg of roastmutton, the juyce of two oranges, and some great oysters a pint, being first parboil'd, and mingle with them a little musk orambergreese; then dish up the shoulder of mutton, and have a saucemade for it of gravy which came from the roast shoulder of muttonstuffed with oysters, and anchovies, blow off the fat, then put tothe 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 fairdish, and lay the shoulder of mutton on it, and the bottoms of theartichocks round the dish brims, and put the marrow and the oysterson the artichoke bottoms, with some slic't lemon on the shoulder ofmutton, and serve it up hot. _To roast a Shoulder of Mutton with Oysters otherways. _ Take great oysters, and being opened, parboil them in their ownliquor, beard them and wash them in some vinegar, then wipe themdry, and put to them grated nutmeg, pepper, some broom-buds, and twoor three anchoves; being finely cleansed, washed, and cut intolittle bits, the yolk of a raw egg or two dissolved, some salt, a little samphire cut small, and mingle all together, then stuff theshoulder, roast it, and baste it with sweet butter, and beingroasted make sauce with the gravy, white wine, oyster liquor, andsome oysters, then boil the sauce up and blow off the fat, beat itup thick with the yolk of an egg or two and serve the shoulder uphot with the sauce, and some slic't lemon on it. _Otherways. _ The oysters being opened parboil them in their liquor, beard themand wipe them dry, being first washed out of their own liquor withsome vinegar, put them in a dish with some time, sweet marjoram, nutmeg, and lemon-peel all minced very small, but only the oysterswhole, and a little salt, and mingle all together, then make littleholes in the upper side of the mutton, and fill them with thiscomposition. Roast the shoulder of mutton, and baste it with butter, set a dish under it to save the gravy that drippeth from it; thenfor the sauce take some of the oysters, and a whole onion, stew themtogether with some of the oyster-liquor they were parboil'd in, andthe gravy that dripped from the shoulder, (but first blow off thefat) 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 ithot. Or make sauce with some oysters being first parboil'd in theirliquor, put to them some mutton gravy, oyster-liquor, a whole onion, a little white-wine, and large mace, boil it up and garnish the dishwith 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 threeoranges 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 somegravy, claret-wine, pepper, grated nutmeg, slic't lemon, andbroom-buds, give it a warm or two, then dish the mutton, and put thesauce 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 withorange-peel, stick here and there a clove, or in place of cloves, tops of rosemary, tyme, sage, winter-savory or sweet marjoram, basteit with butter, and make sauce with mutton-gravy, and nutmeg, boilit up with a little claret and the juyce of an orange, and rub thedish you put it in with a clove of garlick. Or make a sauce with pickled or green cucumbers slic't and boil'd instrong broth or gravy; with some slic't onions, an anchove or two, and some grated nutmeg, stew them well together, and serve themutton 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 theribs, leave hold enough of the flesh on both sides, that you may putin your hand between the ribs, and the skin; then make a pudding ofgrated white bread, two or three yolks of eggs, a little cream, clean washt currans pick't and dried, rose-water, cloves, and macefine beaten, a little saffron, salt, beef-suet minced fine, someslic't dates and sugar; mingle all together, and stuff the breastwith it, make the pudding pretty stiff, and prick on the sweetbreadwrapped in the caul, spit it and roast it; then make sauce with someclaret-wine, grated nutmeg, vinegar, butter, and two or three slicesof 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 halfwith lard; and the other with lemon-peel, sage-leaves, or any kindof sweet herbs; spit it and roast it, and baste it with sweetbutter, and being roasted, bread it with grated bread, flower, andsalt; make sauce with gravy, juyce of oranges, and slic't lemonslaid on it. _Or thus. _ Make stuffing or farsing with a little minced veal, and some tymeminced, lard, or fat bacon, a few cloves and mace beaten, salt, andtwo or three yolks of eggs; mingle them all together, and fill thebreast, scuer it up with a prick or scuer, then make little puddingsof the same stuff you stuffed the breast, and having spitted thebreast, prick upon it those little puddings, as also thesweetbreads, roast all together, and baste them with good sweetbutter, being finely roasted, make sauce with juyce of oranges andlemons. _To roast a Loyn of Veal. _ Spit it and lay it to the fire, baste it with sweet butter, then seta dish under it with some vinegar, two or three sage-leaves, and twoor three tops of rosemary and tyme; let the gravy drop on them, andwhen the veal is finely roasted, give the herbs and gravy a warm ortwo 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 orthree hard eggs minced very small, and boil them together with a fewcurrans, a little grated bread, beaten cinamon, sugar, and a wholeclove or two, dish the veal on this sauce, with two or three slicesof 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 aknife; then strew on them a little salt, grated nutmeg, sweet herbsfinely minced, and the yolks of some herd eggs minced also, gratedbread, a little beef-suet minced, currans, and sugar, mingle alltogether, and strew it on the olives, then roul it up in littlerouls, spit them and roul the caul of veal about them, roast themand baste them in sweet butter; being roasted, make sauce with someof the stuffing, verjuyce, the gravy that drops from them, and somesugar, 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, andthe yolks of two or three raw eggs, mix them with suet, stuff it androast it; then make sauce with the gravy that dripped from it, blowoff the fat, and give it two or three warms on the fire, and put toit 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 hensegg, season them with pepper, salt, some beaten cloves, andfennil-seed; then spit them with slices of bacon between everypiece; being spitted, put the caul of the veal about them and roastthem, 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 themthick with small lard, then spit them on a small spit and roastthem, serve them with a sauce made of vinegar, cinamon, sugar, andbutter. _To roast a Calves Head with Oysters. _ Take a Calves head and cleave it, take out the brains and wash themvery well with the head, cut out the tongue, and boil, blanch, andparboil the brains, as also the head and tongue; then mince thebrain and tongue with a little sage, oysters, marrow, or beef-suetvery small, mix with it three or four yolks of eggs, beaten ginger, pepper, nutmeg, grated bread, salt, and a little sack, this beingdone, then take the calves head, and fill it with this compositionwhere 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 headwith it as full as you can, and roast it thorowly, setting a dishunder it to catch the gravy, wherein let there be oysters, sweetherbs minced, a little white wine and slic't nutmeg; when the headis roasted, set the dish wherein the sauce is on the coals to stew alittle, then put in a peice of butter, the juyce of an orange, andsalt, beating it up thick together, dish the head, and put the sauceto 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, orstick them with cloves; but parboil them before you lard them, thenspit 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 firstspitted, then roast it; thus you may do of any other Joynt, whetherChine, 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, drawhim 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, butscorch it not, being a quarter roasted, the skin will rise up inblisters from the flesh; then with your knife or hands pull off theskin and hair, and being clean flayed, cut slashes down to thebones, baste it with butter and cream, being but warm, then bread itwith grated white bread, currans, sugar, and salt mixed together, and thus apply basting upon dregging, till the body be covered aninch thick; then the meat being throughly roasted, draw it and serveit 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 somesweet herbs minced small, a little beef-suet also minced, two orthree 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 downto 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 orless, (as you please) then take some white-wine, and some strongbroth, and stew it therein with an onion or two minc't very small, and some stripped tyme, some pepper, grated nutmeg, and two or threeanchoves, some elder vinegar, a little butter, and some gravy if youhave it; dish it up with the same liquor it was stewed in, with someFrench 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 saltit; being roasted fine and crisp, make sauce with chopped sage andcurrans well boil'd in vinegar and fair water, then put to them thegravy of the Pig, a little grated bread, the brains, somebarberries, and sugar, give these a warm or two, and serve the Pigon this sauce with a little beaten butter. _To roast a Pig otherways. _ Take a Pig, scald and draw it, then mince some sweet herbs, eithersage 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, makesauce with butter, vinegar, the brains, and some barberries. _Otherways. _ Draw out his bowels, and flay it but only the head-truss the headlooking over his back; and fill his belly with a pudding made ofgrated bread, nutmeg, a little minced beef-suet, two or three yolksof raw eggs, salt, and three or four spoonfuls of good cream, fillhis 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 withgrated bread, pepper, nutmeg, salt, and ginger, bread it quick withthe bread and spices. Then make sauce with vinegar, butter, and the yolks of hard eggsminced, boil them together with the gravy of the Pig, and serve iton 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 itwith cloves, and make a pudding in his belly with grated bread, grated nutmeg, beaten cinamon, salt, currans, eggs, cream, andsugar; make it good, and stiff, fill the hare and roast it: if youwould have the pudding green, put juyce of spinage, if yellow, saffron. _Sauce. _ Beaten cinamon, nutmeg, ginger, pepper, boil'd prunes, and curransstrained, muskefied bisket-bread, beaten into powder, sugar, andcloves, 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, andmake 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 thebelly of the hare, prick it up close, and roast it with the skin andhair on it, baste it with butter, and being almost roasted flay offthe skin, and stick a few cloves on the hare; bread it with finegrated manchet, flower, and cinamon, bread it good and thick, frothit up, and dish it on sauce made of grated bread, claret-wine, wine-vinegar, cinamon, ginger, sugar, and barberries, boil it up toan 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 andbutter them; being roasted, bread them with bread and flower, andserve 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, & lardthem with a broad piece of lard or bacon pricked over the breast:being roasted, serve them on broil'd toast, put in verjuyce, or thejuyce 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; beingroasted break it up, and mince the brauns in thin slices, save thewings whole, or not mince the brauns, and leave the rump with thelegs whole; stew all in the gravy and a little salt. Then have a minced lemon, and put it into the gravy, dish the mincedmeat in the midst of the dish, and the thighs, wings, and rumpsabout it. Garnish the dish, with oranges and lemons quartered, andserve them up covered. _Sauce with Oysters and Bacon. _ Take Oysters being parboil'd and clenged from the grunds, minglethem with pepper, salt, beaten nutmeg, time, and sweet marjoram, fill the Pullets belly, and roast it, as also two or three ribs ofinterlarded bacon, serve it in two pieces into the dish with thepullet; then make sauce of the gravy, some of the oysters liquor, oysters and juice of oranges boil'd together, take some of theoysters out of the pullets belly, and lay on the breast of it, thenput 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 eitherfat or lean with a piece or slice of bacon over it, and a peice ofinterlarded 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, putto them white-wine, or wine vinegar, butter, and the gravy of thehen, juyce of orange, pepper, salt, and if you please add theretomustard. _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 thebelly 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 adish, 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 cleandish. The French sauce for a goose is butter, mustard, sugar, vinegar, andbarberries. _Sauce for a Duck. _ Onions slic't and carrots cut square like dice, boil'd inwhite-wine, strong broth, some gravy, minced parsley, savorychopped, mace, and butter; being well stewed together, it will servefor 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, andginger, a quartern of sugar, a quart of claret wine, a pint of winevinegar, strain the aforesaid materials and boil them in a skilletwith a few whole cloves; in the boiling stir it with a spring ofrosemary, add a little red sanders, and boil it as thick as watergrewel. _Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid. _ Stamp sorrel with white-bread and pared pipkins in a stone or woodenmortar, put sugar to it, and wine vinegar, then strain it thorow afine cloth, pretty thick, dish it in saucers, and scrape sugaron it. _Otherways. _ Mince sorrel and sage, and stamp them with bread, the yolks of hardeggs, 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 lesservessel, 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 theSun come hot to it. If more speedy, put good wine into an earthen pot or pitcher, stopthe 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 theoven, or the blossoms of services in their season, dry them in thesun in a glass vessel in the manner, of rose vinegar, fill up theglass with clear wine vinegar, white or claret wine, and set it inthe 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 putit in a vessel, put to it some charnel, stop the vessel close, andin a short time it will prove good vinegar. _To make Vinegar otherways. _ Take six gallons of strong ale of the first running, set it abroadto 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 orfive handfuls of beans, and parch them on a fire-shovel, or pan, being cut like chesnuts to roast, put them into the vinegar as hotas you can, and stop the bung-hole with clay; but first put in ahandful of rye leven, then strain a good handful of salt, and put inalso; let it stand in the sun from _May_ to _August_, and then takeit away. _Rose Vinegar. _ Keep Roses dried, or dried Elder flowers, put them into severaldouble glasses or stone bottles, write upon them, and set them inthe 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 thevinegar again. _Pepper Vinegar. _ Put whole pepper in a fine clothe, bind it up and put it in thevessel 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 muchpepper 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 theminto powder, with a little strong vinegar, make little balls, anddry them in the sun, and when you will use them, take wine and heatit, put in some of the ball or a whole one, and it will be turnedvery speedily into strong vinegar. _To make Verjuyce. _ Take crabs as soon as the kernels turn black, and lay them in a heapto sweat, then pick them from stalks and rottenness; and then in along trough with stamping beetles stamp them to mash, and make a bagof course hair-cloth as square as the press; fill it with stampedcrabs, and being well pressed, put it up in a clean barrel orhogs-head. _To make Mustard divers ways. _ Have good seed, pick it, and wash it in cold water, drain it, andrub it dry in a cloth very clean; then beat it in a mortar withstrong wine-vinegar; and being fine beaten, strain it and keep itclose covered. Or grind it in a mustard quern, or a bowl with acannon 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 andhoney, then take eight ounces of seed, two ounces of cinamon, two ofhoney, and vinegar as much as will serve, good mustard not toothick, 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 ina mortar very fine with a little vinegar, and honey, make a perfectpaste of it, and make it into little cakes or loaves, dry them inthe sun or in an oven, and when you would use them, dissolve half aloaf 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 andsmall, (or any other roast meat as chicken, mutton, veal, or neatstongue) mingle with it a little minced taragon and an onion, thenmince lettice as small as the capon, mingle all together, and lay itin the middle of a clean scoured dish. Then lay capers bythemselves, 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 dishround the meat in partitions. Then garnish the dish sides withquarters of oranges, or lemons, or in slices, oyl and vinegar beatentogether, and poured on it over all. On fish days, a roast, broil'd, or boil'd pike boned, and beingcold, 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 alarge dish, the herbs being finely picked and washed, swing them ina clean napkin; then lay the other materials round the dish, andamongst 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, andlaid round the side of the dish, and scrape sugar over all; or youmay 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 andvinegar beaten together, the beast oyl you can get, and sugar ornone, as you please; garnish the brims of the dish with orangado, slic't lemon jagged, olives stuck with slic't almonds, sugar ornone. _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, redcoleworts 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 withsome of the fruits, and all finely washed and swung in a napkin, then about the centre lay first slic't figs, next capers andcurrans, then almonds and raisins, next olives, and lastly eitherjagged beats, jagged lemons, jagged cucumbers, or cabbidge letticein quarters, good oyl and wine vinegar, sugar or none. _Otherways. _ The youngest and smallest leaves of spinage, the smallest also ofsorrel, well washed currans, and red beets round the centre beingfinely carved, oyl and vinegar, and the dish garnished with lemonand beets. _Other Grand Sallets. _ Take green purslain and pick it leaf by leaf, wash it and swing itin a napkin, then being disht in a fair clean dish, and finely piledup in a heap in the midst of it lay round about the centre of thesallet pickled capers, currans, and raisins of the sun, washed, pickled, mingled, and laid round it: about them some carvedcucumbers in slices or halves, and laid round also. Then garnish thedish brims with borage, or clove jelly-flowers. Or otherways withjagged cucumber-peels, olives, capers, and raisins of the sun, thenthe best sallet-oyl and wine-vinegar. _Other Grand Sallets. _ All sorts of good herbs, the little leaves of red sage, the smallestleaves of sorrel, and the leaves of parsley pickt very small, theyoungest and smallest leaves of spinage, some leaves of burnet, thesmallest leaves of lettice, white endive and charvel all finelypick't and washed, and swung in a strainer or clean napkin, and welldrained from the water; then dish it in a clean scowred dish, andabout the centre capers, currans, olives, lemons carved and slic't, boil'd beet-roots carved and slic't, and dished round also with goodoyl and vinegar. _A good Sallet otherways. _ Take corn-sallet, rampons, Alexander-buds, pickled mushrooms, andmake a sallet of them, then lay the corn sallet through the middleof the dish from side to side, and on the other side rampons, thenAlexander-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, andsmall sallet, or young lettice mingled together, being washed andpickled, with some capers. Pile it or lay it flat in a dish, firstlay about the centre, olives, capers, currans, and about thosecarved 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 midstsome small sallet, or water cresses finely washed and picked, on thewater-cresses some little small lettice finely picked and washedalso, and some elicksander-buds in halves, and some in quarters, andbetween the quarters of the parsnips, some small lettice, somewater-cresses and elicksander-buds, oyl and vinegar, and round thedish some slices of parsnips. _Another grand Sallet. _ Take small sallet of all good sallet herbs, then mince some whitecabbidge leaves, or striked cole-worts, mingle them among the smallsallet, or some lilly-flowers slit with a pin; then first lay someminced cabbidge in a clean scowred dish, and the minced sallet roundabout 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, boildcolliflowers, carved lemons, beets, and capers. _Sallet of Scurvy grass. _ Being finely pick't short, well soak't in clean water, and swungdry, dish it round in a fine clean dish, with capers and curransabout it, carved lemon and orange round that, and eggs upon thecentre not boil'd too hard, and parted in halves, then oyl andvinegar; 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 becleansed 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 aclean scowred dish, the buds parted in two with a sharp knife, andlaid round about upright, or one half on one side, and the otheragainst 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 dishwith slic't oranges and lemons finely carved one against the other, in partitions or round the dish, with some Alexander-buds boil'd orraw, 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 themiddle of a clean dish, with red beets boil'd and jagged, and dish'tround the capers and currans, as also jagg'd lemon, and serve itwith 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 orbay-salt, in the boiling scum it clean; being boil'd and cold put itto the samphire, cover it and keep it for all the year, and when youhave any occasion to use it, take and boil it in fair water, butfirst let the water boil before you put it in, being boiled andbecome green, let it cool, then take it out of the water, and put itin a little bain or double viol with a broad mouth, put strong winevinegar to it, close it up close and keep it. _Otherways. _ Put samphire in a brass pot that will contain it, and put to it asmuch 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 abarrell 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 thestalks cut, charnell, fair water, and some sicamore-leaves, andbarrel them up close in a barrel. _Pickled Quinces the best way. _ 1. Take quinces not cored nor pared, boil them in fair water not tootender, and put them in a barrel, fill it up with their liquor, andclose 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 upraw. 4. In white-wine barrel'd up raw. 5. Being pared and cored, boil them up in sweet-wort and sugar, keepthem in a glazed pipkin close covered. 6. Core them and save the cores, cut some of the crab-quinces, andboil them after the quinces be parboil'd & taken up; then boil thecores, and some of the crab-quinces in quarters, the liquor beingboild strain it thorow a strainer, put it in a barrel with thequinces, 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 asthey weigh, fill them up with wine vinegar; to a pint of vinegar apound of sugar, and a pound of flowers; so keep them for sallets orboild 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 withrose-water, set them over a charecoal fire, and stir them with asilver spoon till they be candied, or boil them in a Candy sirrupheight 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 tothem, 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 goodand dainty, yet for better curiosity and the finer ordering of atable, you may thus use them. First, if you would set forth a red flower that you know or haveseen, you shall take the pot of preserv'd gilliflowers, and suitingthe colours answerable to the flower, you shall proportion it forth, and lay the shape of a flower with a purslane stalk, make the stalkof the flower, and the dimensions of the leaves and branches withthin slices of cucumbers, make the leaves in true proportion jaggedor otherways, and thus you may set forth some blown some in the bud, and some half blown, which will be very pretty and curious; ifyellow, set it forth with cowslip or primroses; if blue take violetsor 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, ortoast it against the fire; being finely broil'd, baste it, and breadit 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, savethe gravy, and broil it on a soft fire being finely coloured andfitted, 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 beingfinely soaked, dish them and make sauce of good mutton-gravy, beatup 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 itwith the back of a knife, salt it, and broil it on the embers on asoft fire the space of an hour; being finely broil'd, serve it withgravy sauce, and juyce of orange. Thus you may broil any hanch of venison, and serve it with gravyonly. _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 somebranches of sage and rosemary between the gridiron and the chine;being broil'd, serve it with gravy, beaten butter, and juyce oflemon or orange. _To broil a Leg of Veal. _ Cut it into rowls, or round the leg in slices as thick as onesfinger, lard them or not, then broil them softly on embers, and makesauce 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, thensalt it, and strow on some fennil seeds whole and broil it on a softfire, 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 theembers in a dripping-pan of white paper, and serve it on the paperwith vinegar and pepper. _To broil Chines of Pork. _ Broil them as you do the rack, but bread them and serve them withvinegar and pepper, or mustard and vinegar. Or sometimes apples in slices, boil'd in beer and beaten butter to amash. Or green sauce, cinamon, and sugar. Otherways, sage and onions minced, with vinegar and pepper boil'd instrong 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 halfan inch thick; salt and broil them on the warm embers, and beingfinely soaked, bread them, and serve them with gravy only. Thus you may broil a side of venison, or boil a side, fresh in waterand salt, then broil it and dredge it, and serve it with vinegar andpepper. Broil the chine raw as you do the half hanch, bread it and serve itwith gravy. _To fry Lambs or Kids Stones. _ Take the stones, parboil them, then mince them small and fry them insweet butter, strain them with some cream, some beaten cinamon, pepper, and grated cheese being put to it when it is strained, thenfry 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 scochand broil them and make sauce with vinegar and butter, or juyce oforange. _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 oftwo 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 afair 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, andcut 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 iton 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 interlardedbacon cut into square bits like dice, and fry them with choppedonions, and put to them cream, nutmeg, cloves, cinamon, pepper, andsweet 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 ofclarified butter or sweet suet, heat it as hot as you do forfritters; then take a stick and stir it till it run round like to awhirle-pit; then break an egg into the middle of the whirle, andturn it round with your stick till it be as hard as a soft poachedegg, and the whirling round of the butter or suet will make round asa ball; then take it up with a slice, and put it in a warm pipkin ordish, set it a leaning against the fire, so you may do as many asyou please, they will keep half an hour yet be soft; you may servethem with fried or toasted collops. _To make the best Fritters. _ Take good mutton-broth being cold, and no fat, mix it with flour andeggs, some salt, beaten nutmeg and ginger, beat them well together, then have apples or pippins, pare and core them, and cut them intodice-work, or square bits, and when you will fry them, put them inthe batter, and fry them in clear clarified suet, or clarifiedbutter, fry them white and fine, and sugar them. _Otherways. _ Take a pint of sack, a pint of ale, some ale-yeast or barm, nineeggs yolks and whites beaten very well, the eggs first, then alltogether, then put in some ginger, salt, and fine flour, let itstand an hour or two, then put in apples, and fry them in beef-suetclarified, 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, andstrain 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, andpleasant pears or quinces. Or use raisins, currans, and apples cut like square dice, and assmall, in quarters or in halves. _Fritters in the Italian Fashion. _ Take a pound of the best Holland cheese or parmisan grated, a pintof fine flower, and as much fine bisket bread muskefied beaten topowder, the yolks of four or five eggs, some saffron and rosewater, sugar, cloves, mace, and cream, make it into stiff paste, then makeit into balls, and fry them in clarified butter. Or stamp this pastein 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'dsomething thick, lay it abroad in a clean dish to cool, then stampit in a stone mortar, with a pound of good fat cheese grated, somemusk, and yolks of four or five hard eggs, sugar, and grated manchetor bisket bread; then make it into balls, the paste being stiff, andyou may colour them with marigold flowers stamped, violets, bluebottles, carnations or pinks, and make them balls of two or threecolours. If the paste be too tender, work more bread to them andflour, fry them, and serve them with scraping sugar and juyce oforange. Garnish these balls with stock fritters. _Fritters of Spinage. _ Take spinage, pick it and wash it, then set on a skillet of fairwater, and when it boileth put in the spinage, being tender boil'dput it in a cullender to drain away the liquor; then mince it smallon a fair board, put it in a dish and season it with cinamon, ginger, grated manchet, fix eggs with the whites and yolks, a littlecream or none, make the stuff pretty thick, and put in some boil'dcurrans. Fry it by spoonfuls, and serve it on a dish and plate withsugar. 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 thebatter no thicker, than thin cream; then heat the brass moulds inclarified butter; being hot wipe them, dip the moulds half way inthe batter and fry them, to garnish any boil'd fish meats or stewedoysters. 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 frythem in clarified butter. _Little Pasties, Balls, or Toasts fried. _ Take a boil'd or raw Pike, mince it and stamp it with some good fatold cheese grated, season them with cinamon, sugar, boil'd currans, and yolks of hard eggs, make this stuff into balls, toasts orpasties, 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 likesquare dice, stew them in butter, and put to them three ounces ofbisket bread, stamp all together in a stone mortar, with six ouncesof fat cheese grated, six yolks of eggs, cinamon, six ounces ofsugar, 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 pasteinto balls, cakes, or any cut or carved branches, and fry them inclarified 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 warmwater, & put to it the flour, with some white wine, salt, saffron, a quarter of butter, and two ounces of sugar; boil the aforesaidthings in a skillet as thick as a hasty pudding, and in the boilingstir it continually, being cold beat it in a mortar, fry it inclarified 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, threenutmegs, a spoonful of salt, and two pound of clarified butter; thenutmegs 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 nutmegbeaten, six cloves, a spoonful of salt, and six eggs, strain themand fry them into Pancakes. _Or thus. _ Make stiff paste of fine flour, rose-water, cream, saffron, yolks ofeggs, salt, and nutmeg, and fry them in clarified butter. _Otherways. _ Take three pints of cream, a quart of flour, five eggs, salt, threespoonfuls of ale, a race of ginger, cinamon as much, strain thesematerials, 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 aquart of good thick sweet cream, and put to it grated nutmeg, a raceof ginger grated, as much cinamon beaten fine, and a penny whiteloaf grated also, mix them all together with a little salt, thenstamp some green wheat with some tansie herbs, strain it into thecream 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, orsaucer, chop it, and break it as it thickens, and being wellincorporated put it out of the pan into a dish, and chop it veryfine; then make the frying pan very clean, and put in some morebutter, melt it, and fry it whole or in spoonfuls; being finelyfried on both sides, dish it up, and sprinkle it with rose-vinegar, grape-verjuyce, elder-vinegar, couslip-vinegar, or the juyce ofthree or four oranges, and strew on good store of fine sugar. _Otherways. _ Take a little tansie, featherfew, parsley, and violets stamp andstrain them with eight or ten eggs and salt, fry them in sweetbutter, 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 thecrumb of a fine manchet, sugar, and rose-water, and fry it in sweetbutter. _Toasts of Divers sorts. _ _First, in Butter or Oyl. _ Take a cast of fine rouls or round manchet, chip them, and cut theminto toasts, fry them in clarified butter, frying oyl, or salletoyl, but before you fry them dip them in fair water, and beingfried, serve them in a clean dish piled one upon another, and sugarbetween. _Otherways. _ Toste them before the fire, and run them over with butter, sugar, oroyl. _Cinamon Toasts. _ Cut fine thin toasts, then toast them on a gridiron, and lay them inranks in a dish, put to them fine beaten cinamon mixed with sugarand 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 cleangridiron, and serve them steeped in claret, sack, or any wine, withsugar 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 ofcream, warm it with a piece of butter as big as a walnut, and whenit is melted mix the eggs and that together, and season it withnutmeg, sugar, and salt; then put in as much bread as will make itas thick as batter, and lay on as much flour as will lie on ashilling, then take a double cloth, wet it, and flour it, tie itfast, and put it in the pot; when it is boil'd, serve it up in adish with butter, verjuice, and sugar. _Otherways. _ Take flour, sugar, nutmeg, salt, and water, mix them together with aspoonful 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 threewhites, and beat the eggs before you put them in the milk, thenslice 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 sugaron it. _Other Pudding. _ Sift grated bread through a cullender, and mix it with flour, minc'tdates, currans, nutmeg, cinamon, minc't suet, new milk warm, sugarand eggs, take away some of the whites and work all together, thentake half the pudding for one side, and half for the other side, andmake it round like a loaf, then take butter and put it into themidst, 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, andso serve it in. _To make a Cream Pudding to be boil'd. _ Take a quart of cream and boil it with mace, nutmeg and gingerquartered, put to it eight eggs, and but four whites beaten, a poundof almonds blanched, beaten, and strained in with the cream, a little rose-water, sugar, and a spoonful of fine flower; then takea thick napkin, wet it and rub it with flour, and tie the pudding upin it: being boil'd make sauce for it with sack, sugar, and butterbeat up thick together with the yolk of an egg, then blanch somealmonds, slice them, and stick the pudding with them very thick, andscrape 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 eightyolks 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 inbeef-suet, marrow, (or none. ) These puddings are excellent forstuffings 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 raisinsof the Sun, with as many currans, and a piece of butter, then gratea manchet and a nutmeg, and put thereto a handful of flour; when themilk boils, put in the bread, let it boil a quarter of an hour, thendish it up on beaten butter. _To make a Quaking Pudding. _ Slice the crumbs of a penny manchet, and infuse it three or fourhours in a pint of scalding hot cream, covering it close, then breakthe bread with a spoon very small, and put to it eight eggs, and putonly four whites, beat them together very well, and season it withsugar, rose-water, and grated nutmeg: if you think it too stiff, putin some cold cream and beat them well together; then wet the bag ornapkin and flour it, put in the pudding, tie it hard, and boil ithalf an hour, then dish it and put to it butter, rose-water, andsugar, and serve it up to the table. _Otherways baked. _ Scald the bread with a pint of cream as abovesaid, then put to it apound of almonds blanched and beaten small with rose-water in astone 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 cutsmall a handful of currans boil'd and some marrow minced, beat themall 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, wholecinamon, and slic't nutmeg, then take six eggs, and but threewhites, beat them well, and grate some stale manchet, the quantityof 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 andsalt; beat all well together, then wet a cloth or butter it, and putin the pudding when the water boils; an hour will bake it orboil 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 mayuse boil'd currans, or boil'd raisins. If to bake, make it a little stiffer, sometimes add saffron; onflesh-days use beef-suet, or marrow; (or neither) for a boil'dpudding butter the napkin being first wetted in water, and bind itup 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, andginger, put in a few almonds blanched and beaten with rose-water, strain them all together, then put to it slic't ginger, gratedbread, salt and sugar, flour the napkin or cloth, and put in thepudding, tie it hard, and put it in boiling water; (as you must doall 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 withnutmeg, sugar, and salt, wet the cloth and flour it, then pour inthe cream being hot into the cloth, and when it is boil'd butter itas a hasty pudding. If it be well made, it will be as good as aCustard. _To make a Hasty-Pudding otherways. _ Grate a two penny manchet, and mingle it with a quarter of a pint offlour nutmeg, and salt, a quarter of sugar, and half a pound ofbutter; then set it a boiling on the fire in a clean scowredskillet, a quart, or three pints of good thick cream, and when itboils put in the foresaid materials, stir them continual, and beinghalf boil'd, put in six yolks of eggs, stir them together, and whenit is boil'd, serve it in a clean scowred dish, and stick it withsome preserved orange-peel thin sliced, run it over with beatenbutter, and scraping sugar. _To make an Almond Pudding. _ Blanch and beat a pound of almonds, strain them with a quart ofcream, a grated, penny manchet searsed, four eggs, some sugar, nutmeg grated, some dates, & salt; boil it, and serve it in a dishwith beaten butter, stick it with some muskedines, or wafers, andscraping sugar. _Otherways. _ Take a pound of almond-paste, some grated bisket-bread, cream, rose-water, yolks of eggs, beaten cinamon, ginger, nutmeg, someboil'd currans, pistaches, and musk, boil it in a napkin, and serveit as the former. _To make an Almond Pudding in Guts. _ Take a pound of blanched almonds, beat them very small, withrosewater, and a little good new milk or cream with two or threeblades of mace, and some sliced nutmegs; when it is boil'd take thespice clean from it, then grate a penny loaf and searse it through acullender, put it into the cream, and let it stand till it be prettycool, then put in the almonds, five or six yolks of eggs, salt, sugar and good store of marrow or beef-suet finely minced, and fillthe 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 gratedbread, and marrow minced with amber-greese, and bake it in abuttered dish. _To make Rice Puddings in guts. _ Boil half a pound of rice with three pints of milk, and a littlebeaten mace, boil it until the rice be dry, but never stir it, ifyou do, you must stir it continually, or else it will burn, pouryour rice into a cullender or strainer, that the moisture may runclean from it, then put to it six eggs, (put away the whites ofthree) 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 itwith nutmeg, cinamon, and salt, then dry the small guts of a hog, sheep, or beefer, and being, finely cleansed for the purpose, steepand fill them, cut the guts a foot long, and fill them threequarters full, tie both ends together, and put them in boilingwater, a quarter of an hour will boil them. _Otherways. _ Boil the rice first in water, then in milk, after with salt, incream; then take six eggs, grated bread, good store of marrow mincedsmall, some nutmeg, sugar, and salt; fill the guts and put them intoa pipkin, and boil them in milk and rose-water. _Otherways. _ Steep it in fair water all night, then boil it in new milk, anddrain out the milk through a cullender, then mince a good quantityof beef-suet not too small, and put it into the rice in some bowl ortray, with currans being first boil'd, yolks of eggs, nutmeg, cinamon, sugar, and barberries, mingle all together; then wash thesecond 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 ofeggs, and but two whites, dates, half an ounce of beaten cinamon, and some almond paste. Sometimes add rose-water, salt, and boil'dcurrans, either bake or boil it for stuffings. _To make a Haggas Pudding. _ Take a calves chaldron being well scowred or boiled, mince it beingcold, very fine and small, then take four or five eggs, and leaveout 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 asheeps maw ready dressed, put it in and boil it a little. _Otherways. _ Take good store of parsley, tyme, savory, four or five onions, andsweet marjoram, chop them with some whole oatmeal, then add to thempepper, 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, thentake the longest and fattest gut, and stuff it with nutmeg, sugar, ginger, pepper, and slic't dates, cut them and serve them to thetable. _To make Leveridge Puddings. _ Boil a hogs liver, and let it be thorowly cold, then grate and siftit through a cullender, put new milk to it and the fleck of a hogminced small put into the liver, and some grated bread, divide themeat in two parts, then take store of herbs, mince them fine, andput the herbs into one part with nutmeg, mace, pepper, anniseed, rosewater, cream, and eggs, fill them up and boil them. To the otherpart 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 asmuch grated manchet as liver, sift them through a cullender; andseason them with cloves, mace, and cinamon, as much of all the otherspices, half a pound of sugar, a pound and a half of currans, half apint of rose-water, three pound of beef suet minced small, eighteggs and but four whites. _A Swan or Goose Pudding. _ Strain the swan or goose blood, and steep with it oatmeal or gratedbread in milk or cream, with nutmeg, pepper, sweet herbs minced, suet, rose-water, minced lemon peels very small and a small quantityof 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 lemonsliced thin, a few coriander-seeds, nutmeg, pepper, and ginger, mingle all together with some cream, and raw eggs, and work ittogether like a pasty, then wrap the meat in a caul of mutton orveal, and so you may either boil or bake them. If you bake them, indorse them with yolks of eggs, rose-water, and sugar, and stickthem 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 formof dice, then mince some sweet marjoram, penniroyal, camomile, winter-savory, nutmeg, ginger, pepper, salt, work all together withgood store of beaten cinamon, sugar, barberries, sliced figs, blanched almonds, half a pound of beef-suet finely minced, put theseinto the guts of a fat mutton or hog well cleansed, and cut an inchand a half long, set them a boiling in a pipkin of claret wine withlarge mace; being almost boil'd, have some boil'd grapes in smallbunches, and barberries in knots, then dish them on French breadbeing scalded with the broth of some good mutton gravy, and lay themon 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, andsome sugar, the wine must be scalded; then take eight eggs, and beatthem 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 withrose-water, then take cream, eggs, nutmeg, currans, salt, andmarrow, mix them with as much bread as you think fit, and fill theguts. _To make an Italian Pudding. _ Take a fine manchet and cut it in square pieces like dice, then putto it half a pound of beef-suet minced small, raisins of the sun, cloves, mace, minced dates, sugar, marrow, rose-water, eggs, andcream, mingle all these together, put them into a buttered dish, inless than an hour it will be baked, and when you serve it, scrapesugar 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, sweetherbs chopped very small, cinamon, pepper, salt, nutmeg, cloves, mace, four eggs, sugar, and currans, bake it in a dish or pie, orboil it in a napkin, and bind it up in a ball, being boil'd serve itwith beaten butter, sugar, and beaten cinamon. _To make a French Pudding. _ Take half a pound of raisins of the sun, a penny white loaf paredand cut into dice-work, half a pound of beef-suet finely minced, three ounces of sugar, eight slic't dates, a grain of musk, twelveor sixteen lumps of marrow, salt, half a pint of cream, three eggsbeaten 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 inthe 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 takeeight eggs, & but four whites, & beat them with rose-water, seasonit 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 foureggs, but one white, and as much good cream as will temper it asthick as you would make pancake batter, then butter the dish, bakeit, and scrape sugar on it being baked. _Puddings of Swines Lights. _ Parboil the lights, mince them very small with suet, and mix themwith grated bread, cream, curans, eggs, nutmeg, salt, androse-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 itin three pints of cream; being boil'd and cold put to it six yolksof eggs and but three whites, cloves, mace, saffron, salt, datesslic't, and sugar, boil it in a napkin, and boil it as thebread-pudding, serve it with beaten butter, and stick it with slic'tdates, and scrape sugar; or you may bake these foresaid materials indish, pye, _&c. _ Sometimes add to this pudding raisins of the sun, and all manner ofsweet herbs, chopped small, being seasoned as before. _Other Oatmeal Pudding. _ Take great oatmeal, pick it and scale it in cream being first put ina dish or bason, season it with nutmeg, cinamon, ginger, pepper, andcurrans, bake it in a dish, or boil it in a napkin, being baked orboiled, serve it with beaten butter, and scraping sugar. _Otherways. _ Season it with cloves, mace, saffron, salt, and yolks of eggs, andbut 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 someblood into it of flesh or fish, mix it with cream, and add to itsuet 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, andso bake them. _To make an Oatmeal Pudding boil'd. _ Take the biggest oatmeal, mince what herbs you like best and mixwith it, season it with pepper and salt, tye it strait in a bag, andwhen 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 pintsof 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 themfine, 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, withbutter 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 andsalt, butter the dish, and put it in; and if you please, lay puffpaste 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 sameon fire till the butter be melted, then take three or four eggs, season it with nutmeg, rose-water, sugar, and salt, make it as thinas pankake batter, butter the dish, and baste it with a garnish ofpaste about it. _Otherways. _ Take a penny loaf, pare it, slice it, and put it into a quart ofcream with a little rose-water, break it very small, then take fourounces of almon-paste, and put in eight eggs beaten, the marrow ofthree or four marrow bones, three or four pippins slic't thin, orwhat way you please; mingle these together with a littleambergreese, and butter, then dish and bake it. _Otherways. _ Take a quart of cream, put thereto a pound of beef-suet mincedsmall, put it into the cream, and season it with nutmeg, cinamon, and rose-water, put to it eight eggs, and but four whites, and twograted manchets; mingle them well together, and put them in abutter'd dish, bake it, and being baked, scrape on sugar, andserve it. _To make black Puddings. _ Take half the oatmeal, pick it, and take the blood while it is warmfrom the hog, strain it and put it in the oatmeal as soon us youcan, let it stand all night; then take the other part of theoatmeal, pick it also, and boil it in milk till it be tender, andall the milk consumed, then put it to the blood and stir it welltogether, put in good store of beef or hog suet, and season it withgood pudding herbs, salt, pepper, and fennil-seed, fill not the gutstoo full, and boil them. _To make black Puddings otherways. _ Take the blood of the hog while it is warm, put in some salt, andwhen 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 berosemary, tyme, penniroyal, savory, and fennel, make the blood softwith putting in some good cream until the blood look pale; then beatfour 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 tothe 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 lightswith the heart, and all the flesh about them, picking from them allthe sinewy skins, then chop the meat as small as you can, and put toit 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 threespoonfuls of sack, sugar, cloves, mace, nutmeg, cinamon, caraway-seed, a little rose-water, good store of hogs fat, and somesalt: roul it in rouls two hours before you go to fill them in theguts, 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; forwhen the collars come to boiling, they will shrink more in the bellythan 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 themup, let them be well watered the space of two days, and twice a daysoak & scrape them in warm water, then cast them in cold fair water, before you roul them up in collors, put them into white clouts, orsow them up with white tape. Or bone him whole, & cut him cross the flitches, make but four orfive collars in all, & boil them in cloths, or bind them up withwhite tape, then have your boiler ready, make it boil, and put inyour collars of the biggest bulk first, a quarter of an hour beforethe other lessor; boil them at the first putting in the space of anhour with a quick fire, & keep the boiler continually fil'd up withwarm clean liquor, scum off the fat clean still as it riseth; afteran hour let it boil leisurely, and keep it still filled up to thebrim; being fine and tender boil'd, that you may put a straw thorowit, 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 andput them into souce drink made of boil'd oatmeal ground or beaten, and bran boil'd in fair water; being cold, strain it thorow acullender into the tub or earthen pot, put salt into it, and closeup 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, takea good large fat one, and being scalded and drawn bone it whole, butfirst cut off the head and the hinder quarters, (and leave the bonein the hinder quarters) the rest being boned cut it into 2 collarsoverwart 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 twohours, the bloud being well soaked out, take them and dry thecollars in a clean cloth, and season them in the inside with mincedlemon-peel and salt, roul them up, & put them into fine cleanclouts, but first make your collars very equal at both ends, roundand even, bind them up at the ends and middle hard & close withpackthred; then let your Pan boil, and put in the collars, boil themwith water and salt, and keep it filled up with warm water as you dothe brawn, scum off the fat very clean, and being tender boil'd putthem 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, oroatmeal boil'd and strained, then put them in a pipkin or littlebarrel, and stop them close from the air. When you serve it, dish it on a dish and plate, the two collars, twoquarters 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, thenput a rosemary branch on the top being first dipped in the white ofan egg well beaten to froth, or wet in water and sprinkled withflour, or a sprig of rosemary gilt with gold; the brawn spotted alsowith gold and silver leaves, or let your sprig be of a streightsprig of yew tree, or a streight furz bush, and put about the brawnstuck round with bay-leaves three ranks round, and spotted with redand yellow jelly about the dish sides, also the same jelly and someof the brawn leached, jagged, or cut with tin moulds, and carvedlemons, oranges and barberries, bay-leaves gilt, red beets, pickledbarberries, pickled gooseberries, or pickled grapes. _To souce a Pig. _ Take a pig being scalded, cut off the head, and part it down theback, draw it and bone it, then the sides being well cleansed fromthe blood, and soaked in several clean waters, take the pig and drythe sides, season them with nutmeg, ginger, and salt, roul them andbind them up in clean clouts as the pig brawn aforesaid, then haveas much water as will cover it in a boiling pan two inches over andtwo 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 boiledput in two quarts of white-wine, and when it is boil'd quite, put inslices 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 thesides whole or not bone them; boil also a piece or breast of vealwith 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 someslic't lemon to it, with the whole pieces: when it is cold serve itwith yellow, red, and white jelly, barberries, slic't lemon, andlemon-peel. Or you may make but one collar of both the sides to the hinderquarters, 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 headwhole. Or souce it with two quarts of white wine to a gallon of water, putin your wine when your pig is almost boil'd, and put to it fourmaces, a few cloves, two races of slic't ginger, salt, a fewbay-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 inwater a day and a night, then roul it up (like brawn) with sageleaves, lard in thin slices, & some grated bread mix't with thejuyce of orange, beaten nutmeg, mace, and salt: roul it up in thequarters of the pig very hard and binde it up with tape, then boilit with fair water, white-wine, large mace, slic't ginger, a littlelemon-peel, a faggot of sweet herbs, and salt; being boil'd put itin 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 andsugar. _Otherways. _ Season the sides with cloves, mace, and salt, then roul it incollars or sides with the bones in it; then take two or 3 gallons ofwater, a pottle of white-wine, and when the liquor boils put in thepig, with mace, cloves, slic't ginger, salt, bay-leaves, and wholepepper; being half boil'd, put in the wine, _&c. _ _Otherways. _ Season the collars with chopped sage, beaten nutmeg, pepper, andsalt. _To souce or jelly a Pig in the Spanish fashion. _ Take a pig being scalded, boned, and chined down the back, then soakthe collars clean from the blood the space of two hours, dry them ina clean cloth, and season the sides with pepper, salt, and mincedsage; then have two dryed neats-tongues that are boil'd tender andcold, that they look fine and red, pare them and slice them from endto end the thickness of a half crown piece, lay them on the insideof the seasoned pig, one half of the tongue for one side, and theother for the other side; then make two collars and bind them up infine 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 drinkof the pig brawn. If dry serve it in slices as thick as a trencher cut round thecollar or slices in jelly, and make jelly of the liquor wherein itwas boil'd, adding to it juyce of lemon, ising-glass, spices, sugarclarified 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, andnot 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 therest, only cut off the head & leave it whole. 4. Cut off the head, and chine it through the back, and collar bothsides 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 andtrussed, lay it in soak two or three hours with a knuckle of vealwell 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 racesof ginger slic't, four fennil-roots, and four parsley-roots, scrapedand picked, and salt. The Capon being fine and tender boild take itup, and put it in other warm liquor or broth, then put to yoursouced broth a quart of white-wine, and boil it to a jelly; thentake it off, and put it into an earthen pan or large pipkin, putyour capon to it, with two or three slic't lemons, and cover itclose, serve it at your pleasure, and garnish it with slices andpieces of lemon, barberries, roots, mace, nutmeg, and some of thejelly. Some put to this souc't capon, whole pepper, & a faggot of sweetherbs, 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 itdry, and season the side of the breast with beaten nutmeg, ginger, some sweet herbs minced small, whole coriander-seed, mincedlemon-peel, and salt, and lay some broad slices of sweet lard overthe seasoning, then roul it into a collar, and bind it up in a whiteclean cloth, put it into boiling liquor, scum it well, and then putin slic't ginger, slic't nutmeg, salt, fennil, and parsley-roots, being almost boild, put in a quart of white-wine, and when it isquite boild take it off, and put in slices of lemon, the peel of twolemons whole, and a douzen bay leaves, boil it close covered to makethe veal look white. Thus you may do a breast of mutton, either roul'd, or with the bonesin, and season them with nutmeg, pepper & salt, roul them, & bakethem in a pot with wine and water, any Sea or Land fowl, beingstuffed or farsed; and filled up with butter afterwards, and serveddry, 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 lardwith pepper, cloves, & mace, lard it with great lard as big as yourlittle finger, season the veal also with the same seasoning & somesalt with it; lard it very thick then have all manner of sweet herbsminc't and strew'd on it, roul it like a collar of brawn, and boilit or stew it in the oven in a pipkin, with water, salt, andwhite-wine, serve it in a collar cold, whole or in slices, or putaway the liquor, and fill it up with butter, or bake it with butterin a roul, jelly it, and mix some of the broth with almond milk, andjellies 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; beingcold, either serve it dry in a collar, or in slices, or in a wholecollar with gallendines of divers sorts, or in thin slices with oyland 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 fourdays, then roul it as even as you can, that the collar be not biggerin one place than in another boil it in water and salt, or amongstother beef, boil it very tender in a cloth as you do brawn, andbeing tender boil'd take it up, and put it into a hoop to fashion itupright and round, then keep it dry, and take it out of the clout, and serve it whole with mustard and sugar, or some gallendines. Iflean, 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, putit in pickle with as much water as will cover it, and put a handfulof peter-salt to it, let it steep three days and not sift it, thentake it out and hang it a draining the air, wipe it dry, then have agood handful of red sage, some tops of rosemary, savory, marjoram, tyme, but twice as much sage, mince them very small, then takequarter of an ounce of mace, and half as many cloves with a littleginger, and half an ounce of pepper, and likewise half an ounce ofpeter-salt; mingle them together, then take your beef, splat it, andlay it even that it may roul up handsomely in a collar; then takeyour seasoning of herbs and spices, and strow it all over, roul itup close, and bind it fast with packthred, put it into an earthenpipkin or pot, and put a pint of claret wine to it, an onion and twoor three cloves of garlick, close it up with a piece of coursepaste, 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 withpeter-salt, as was aforesaid, steep them three days, and hang themin 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 aforesaidin the collar of beef, strow it over with the herbs, and spices, being mingled together, and roul up the collar, bind it fast, andbake it tender in a pot, being stopped close, and keep it for youruse to serve either in slices or in the whole collar, garnish itwith 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 fatbetwixt the claws, & also the long shank-bones, lay them in soak infair water 3 or 4 hours, and boil them in two gallons of fairspring-water, to three quarts of stock; being boild strain itthrough a strainer, & when the broth is cold, take it from thegrounds, & 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, thespices being first slic't, then set your pipkins on the fire, andmelt the jelly; then have a pound and a half of sugar for eachpipkin: but first take your fine sugar being beaten, and put in along dish or tray, and put to it whites of eighteen eggs, and beatthem well together with your rouling pin, and divide it into threeparts, put each part equally into the several pipkins, and stir itwell together; the broth being almost cold, then set them on acharcoal fire and let them stew leisurely, when they begin to boilover, take them off, let it cool a little, run them through the bagsonce or twice and keep it for your use. For variety sometimes in place of wine, you may use grapes stampedand 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 finelyscalded, & lay them in soak twenty four hours, shift & scrape themvery white, then boil them in a fair clean scoured brass pot orpipkin in three gallons of liquor, five quarts of water, three ofwine-vinegar, or verjuyce, and four of white-wine, boil them fromthree gallons to four quarts waste, being scum'd, put in an ounce ofpepper whole, an ounce of nutmegs in quarters, an ounce of gingerslic't, and an ounce of cinamon, boil them together, as isabovesaid, 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, serveit 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 theminto fair water, shift them three or four times in a day and anight, 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 earthenpan or bason, & let it be cold: then prepare the dross from thebottom, and take the fat of the top clean, put it in a large pipkinof 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 ofginger slic't; then melt or dissolve it again into broth, and let itcool. Then have four pound of hard sugar fine beaten, and mix itwith 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 agrain of musk and ambergriese, put it in a fine linnen clout boundup, and a quarter of a pint of damask rose-water, set it a stewingon a soft charcoal fire, before it boils put in a little isingglass, and being boil'd up, take it, and let it cool a little, andrun it. _Other Jelly for service of several colours. _ Take four pair of calves feet, a knuckle of veal, a good fleshiecapon, 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 parethe bottom, and take off the fat on the top also; then dissolve itagain into broth, and divide it into 4 equal parts, put it into fourseveral pipkins, as will contain five pints a piece each pipkin, puta little saffron into one of them, into another cutchenele beatenwith allum, into another turnsole, and the other his own naturalwhite; also to every pipkin a quart of white-wine, and the juyce oftwo lemons. Then also to the white jelly one race of ginger pare'dand 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; tothe 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 ofdouble refined sugar, beaten small and stirred together in a greattray or bason with a rouling pin divide it into four parts in thefour pipkins & stir it to your jelly broth, spice, & wine, beingwell mixed together with a little musk & ambergriese. Then have newbags, wash them first in warm water, and then in cold, wring themdry, and being ready strung with packthread on sticks, hang them ona spit by the fire from any dust, and set new earthen pans underthem being well seasoned with boiling liquor. Then again set on your jelly on a fine charcoal fire, and let itstew softly the space of almost an hour, then make it boil up alittle, and take it off, being somewhat cold run it through the bagtwice or thrice, or but once if it be very clear; and into the bagsof colors put in a sprig of rosemary, keep it for your use in thosepans, dish it as you see good, or cast it into what mould youplease; 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, anotherof red, another of yellow, the fourth of another colour, & about thesides of the dish oranges in quarters of jelly, in the middle wholelemon full of jelly finely carved, or cast out of a wooden or tinmould, or run into little round glasses four or five in a dish, onsilver 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, twonutmegs, or mace, two races of ginger, as much cinamon, two grainsof musk and ambergriese, calves feet, or a knuckle of veal. Sometimes for variety, in place of wine, use grape-verjuyce; ifjuyce of grapes a quart, juyce of lemons a pint, juyce of oranges aquart, 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 bonestaken out and parted in halves; being well soaked in fair watertwenty four hours, and often shifted, boil them in a brass pot orpipkin close covered, in the quantity of a gallon of water, boilthem to three pints, then strain the broth through a clean strongcanvas into an earthen pan or bason; when it is cold take off thetop, and pare off the dregs from the bottom. Put it in a clean wellglazed pipkin of two quarts, with a quart of white-wine, a quarterof a pint of cinamon-water, as much of ginger-water, & as much ofnutmeg-water, or these spices sliced. Then have two pound of doublerefined sugar beaten with eggs, in a deep dish or bason, your jellybeing new melted, put in the eggs with sugar, stir all the foresaidmaterials together, and set it astewing on a soft charcoal fire thespace 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 butstain the stock, and is the cause that it will never be white norvery 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 citterncandied orange, lemon, or quinces, run it over with jelly, and somepreserved 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 willblanch, which will be in six hours; being blanched into cold water, beat them with a quart of rose water: then have a decoction of halfa 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 apound of double refined sugar, the juyce of two lemons, and cast itinto egg shells; put saffron to some of it, and make some of itblue, some of it green, and some yellow; cast some into oranges, andsome into lemon rindes candied: mix part of it with some almondpaste colored; and some with cheese-curds; serve of divers of thesecolours on a great dish and plate. _To make other white Jelly. _ Boil two capons being cleansed, the fat and lungs taken out, trussthem and soak them well in clean water three of four hours; thenboil them in a pipkin, or pot of two gallons or less, put to them agallon or five quarts of white wine, scum them, and boil them to ajelly, next strain the broth from the grounds and blow off the fatclean; 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 rosewater, mingle them all together, and give them a warm on the firewith 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 ofthe 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 fatbetween the claws, as also the great long shank bones, and lay themin water four or five hours; then boil them in two gallons of fairspring water, scum them clean and boil them from two gallons tothree quarts, then strain it through a strong canvas, and let thebroth cool; being cold cleanse it from the grounds, pare off the topand melt it, then put to it in a good large pipkin, three quarts ofwhite-wine, three races of ginger slic't, some six blades of mace, a quarter of an ounce of cinamon, a grain of musk, and eighteenwhites of eggs beaten with four pound of sugar, mingle them with therest in the pipkin, and the juyce of three lemons, set all on thefire, 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 waterleisurely, close covered, and in a well glazed pipkin that willcontain a gallon, boil it till a spoonful will stand stiff beingcold, then strain it through a fine thick canvas or fine boultering, and put it again into another lesser pipkin, with the juyce of eightor 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, orsmall glasses, or cast it into moulds, or any fashions of the otherjellies. It is held by the Physicians for a special Cordial. Or take half a pound of harts-horn grated, and a good capon beingfinely 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, infair 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 apound of slic't dates, a pound of beaten sugar, half a pound ofslic't figs, a pound of slic't prunes half an ounce of cinamon, halfan ounce of ginger, a quarter of an ounce of mace, a quarter of anounce of cloves, half an ounce of nutmegs, and a little red sanders, slice your spices, and also a little stick of liquorish and put inyour cinamon whole. _To make a Jelly for weakness in the back. _ Take two ounces of harts-horn, and a wine quart of spring-water, putit into a pipkin, and boil it over a soft fire till it be one halfconsumed, then take it off the fire, and let it stand a quarter ofan hour, and strain it through a fine holland cloth, crushing theharts-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 theparties taste; then put it out into little glasses or pipkins, andlet it stand twenty four hours, then you may take of it in themorning, or at four of the clock in the afternoon, what quantity youplease. 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 spokenof; take the feet, ears, snouts, and cheeks, being finely and tenderboil'd to a jelly with spices, and the same liquor as is said in thePorker; then take out the bones and make a lay of it like a squarebrick, season it with coriander or fennil-seed, and bind it up likea square brick in a strong canvas with packthred, press it till itbe cold, and serve it in slices with bay-leaves, or run it over withjellies. _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 redready boil'd, cut it into little pieces, square like dice, half aninch long, and as much of interlarded bacon cut into the same formready boil'd and cold, some preserved quinces and barberries, sugar, and cinamon, mingle all together with some scraped ising-glassamongst 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 ajelly in a dish in thin slices, and run jelly over it, let it cooland lay on more, that cool, run more, and thus do till the dish befull; when you serve it, garnish the dish with jelly and preservedbarberries, 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, fourgrains of musk dissolved in rose-water, and four or five blades oflarge mace boil'd with half a pound of ising-glass, being steepedand washed clean, and put to it half a pound of sugar, and beingboil'd to a jelly, run it through your jelly bag into a dish, andbeing cold slice it into chequer-work, and serve it on a plate orglasses, 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, shiftit, and boil it in fair water, let it cool; then take two pound ofalmonds, lay them in the water till they will blanch, then stampthem and put to them a pint of milk, strain them, and put in largemace and slic't ginger, boil them till it taste well of the spice, then put in your digested ising-glass, sugar, and a littlerose-water, run it through a strainer, and put it into dishes. Some you may colour with saffron, turnsole, or green wheat, andblew-bottles for blew. _To keep Sparagus all the year. _ Parboil them very little, and put them into clarified butter, coverthem with it, the butter being cold, cover them with a leather, andabout a month after refresh the butter, melt it, and put it on themagain, 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, trussthem to bake; then have six oxe pallets well boil'd and blancht, andcut in little pieces; then take six lamb-stones, and as many goodveal sweet-breads cut in halves and parboil'd, twenty cocks-combsboil'd and blanch'd, the bottoms of four artichocks boiled andblanched, a quart of great oysters parboil'd and bearded, also themarrow 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 itup and bake it (an hour and half will bake it) but before you set itin the oven, put into it a little fair water: Being baked pour outthe butter, and liquor it with gravy, butter beaten up thick, slic'tlemon, 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 threequarters of a pound of butter, boil the butter in fair water, andmake up the paste hot and quick. Otherways in the summer time, make the paste of cold butter; tothree quarts of flour take a pound and a half of butter, and work itdry into the flour, with the yolks of four eggs and one white, thenput 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 cutthem in quarters, then take three sweet-breads of veal slic't verythin, three sheeps tongues boil'd tender, blanched and slic't, withas much veal, as much mutton, six larks, twelve cocks combs, a pintof 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, andput on the top some chesnuts, marrow, large mace, grapes, orgooseberries; then have a little piece of veal and mince it with asmuch 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 ina little mutton-gravy, some artichock bottoms, or the tops of boildsparagus, and a little butter; close up the pie and bake it, beingbaked liquor it with juyce of oranges, one lemon, and some claretwine, 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 inhalves, with the marrow of three marrow-bones, some large mace, a quarter of a pound of eringo roots, some grapes or barberries, andsome 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 ofgrape-verjuyce, and a quartern of refined sugar, ice it and serveit up. Otherways you may use the giblets, and put in some pistaches, butkeep the former order as aforesaid for change. Liquor it with caudle made of a pint of white-wine or verjuyce, theyolks of five or six eggs, suger, and a quarter of a pound of goodsweet butter; fill the pye, and shake this liquor well in it, withthe slices of a lemon. Or you may make the caudle green with thejuyce of spinage; ice these pies, or scrape sugar on them. Otherways for the liquoring or garnishing of these Pies, for varietyyou may put in them boil'd skirrets, bottom of artichocks boil'd, orboil'd cabbidge lettice. Sometimes sweet herbs, whole yolks of hard eggs, interlarded baconin very thin slices, and a whole onion; being baked, liquor it withwhite-wine, butter, and the juyce of two oranges. Or garnish them with barberries, grapes, or gooseberries, red orwhite 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 sweetmarjoram, and yolks of eggs strained. Or bake them with candied lettice stalks, potatoes, boil'd andblanch'd, marrow, dates, and large mace; being baked cut up the pye, and lay on the chickens, slic't lemon, then liquor the pye withwhite-wine, butter, and sugar, and serve it up hot. You may bake any of the foresaid in a patty-pan or dish, or bakethem 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 thebottom of the pye, then lay on the fowl, and put in it six or eightwhole cloves, then put on all the seasoning with good store ofbutter, close it up, and baste it over with eggs, bake it, and beingbaked fill it up with clarified butter. Thus you may bake them for to be eaten hot, giving them but half theseasoning, and liquor it with gravy and juyce of orange. Bake this pye in fine paste; for more variety you may make astuffing for it as followeth; mince some beef-suet and a little vealvery fine, some sweet herbs, grated nutmeg, pepper, salt, two orthree raw yolks of eggs, some boil'd skirrets or pieces ofartichocks, 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 themdry, and season them with nutmeg, pepper, and salt, the quantity oftwo ounces of the foresaid spices, and as much of the one as theother, then lay some butter in the bottom of the pye, lay on thepigeons, and put all the seasoning on them in the pye, put butter toit, close it up and bake it, being baked and cold, fill it up withclarified butter. Make the paste of a pottle of fine flour, and a quarter of a poundof 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 apottle of flour, six yolks of raw eggs, and a pound of butter, workinto the flour dry, and being well wrought into it, make it up stiffwith 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, somesweet marjoram chopped and boil'd up in the liquor, put them in thepye 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, shakeit 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 lardas big as your little finger, then season it with 2 ounces of beatenpepper, 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 inthe bottom, with some ten whole cloves, then lay on the turkey, andthe rest of the seasoning on it, lay on good store of butter, thenclose it up and baste it either with saffron water, or three or foureggs beaten together with their yolks; bake it, and being baked andcold, 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 thelard with nutmeg and pepper only, then take two ounces of pepper, three of nutmeg, and four of salt, season the fowl, and lay it inthe pie, with good store of butter, strew a few whole cloves on therest of the seasoning, lay on large sheets of lard over it, and goodstore of butter; then close it up in rye-paste or meal courseboulted, and made up with boiling liquor, and make it up stiff: oryou 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 inearthen pans or pots, for to be preserved cold, they will keeplonger. 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 abig onion, gooseberries, or grapes in the pye, and sometimes capersor 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 bestway, and lard it with good big lard as big as your little finger andseason it with pepper, cloves, and mace, nutmegs, and put a piece ofinterlarded bacon in the belly with some rosemary and bayes, wholepepper, cloves and mace, and sew it up in a clean cloth, and lay itin steep all night in white-wine, next morning close it up with asheet of course paste in a pan or pipkin, and bake it with the sameliquor it was steept in; it will ask four hours baking, or you mayboil 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 mustardand 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 bigas your finger, being first seasoned with pepper, & nutmegs, & beinglarded, lay it in steep in an earthen pan or pipkin in a quart ofwhite-wine, & half as much wine-vinegar, some twenty whole cloves, half an ounce of mace, an ounce of beaten pepper, three races ofslic't ginger, half a handful of salt, half an ounce of slic'tnutmegs, and a ladleful of good mutton broth, & close up the potwith a sheet of coarse paste, and bake it; it will ask four hoursbaking; then have a fine clean large dish, with a six penny Frenchbread slic't in large slices, and then lay them in the bottom of adish, and steep them with some good strong mutton broth, and thesame broth that it was baked in, and some roast mutton gravy, anddish the fowl, garnish it with the spices and some sausages, andsome kind of good puddings, and marrow and carved lemons slic't, andlemon-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, andliquor them with butter and claret wine. Or boil your chickens, take out the bones and make a pasty with someminced meat, and a caul of mutton under it, on the top spices andbutter, close it up in good crust, and make your pies according tothese forms. _Otherways. _ Bone and lard them with lard as big as your little finger seasonedwith pepper, salt, and nutmeg, and laid into the pye or pasty, withslices of interlarded bacon, and a clove or two, close it up, andbake it with some butter; make your pye or pasty of good fine crustaccording to these forms. Being baked fill it up with good sweetbutter. _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, andsome butter, close it up and bake it. _Otherways. _ Take a calves head, soak it well and take out the brains, boil thehead and take out the bones, being cold stuff it with sweet herbsand hard eggs chopped small, minced bacon, and a raw egg or two, nutmeg, pepper, and salt; and lay in the bottom of the pye mincedveal raw, and bacon; then lay the cheeks on it in the pye, andslices 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 withpepper, salt, and nutmeg, put some minced veal or suet in the bottomof the pye, then lay on the cheeks, and on them a pudding made ofminced 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 vealand butter, close it up, and make it according to these forms, beingbaked, 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 andfill 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 bitsof lard cut like dice, or interlarded bacon, some yolks of hard eggscut like dice also, some bits of veal and mutton cut also in thesame bigness, as also lamb, some gooseberries, grapes or barberries, and season it with nutmeg, pepper, and salt, fill your pye, and layon it some thin slices of interlarded bacon, and butter; close itup, 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 onionand minced lemon peel, and put to it the juyce of an orange, and mixall together. Then make a piece of puff-paste and bake it in a dishas other Florentines, and close it up with the other half of thepaste, and being baked put into it the juyce of two or threeoranges, and stir the meat with the orange juyce well together andserve 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 goodEel flayed, speated, boned, and seasoned with pepper, salt, andnutmeg, then lay a quarter of your pig in a round pie; and part ofthe Eel on that quarter, then lay another quarter on the other andthen more eel, and thus keep the order till your pie be full, thenlay a few whole cloves, slices of bacon, and butter, and close itup, bake it in good fine paste, being baked and cold, fill it upwith good sweet butter. _Otherways. _ Scald it, and bone it being first cleansed, dry the sides in a cleancloth, and season them with beaten nutmeg, pepper, salt, and choppedsage; then have two neats-tongues dryed, well boild, and cold, slicethem out all the length, as thick as a half crown, and lay a quarterof your pig in a square or round pie, and slices of the tongue onit, then another quarter of a pig and more tongue, thus do fourtimes double; and lay over all slices of bacon, a few cloves, butter, and a bay-leafe or two; then bake it, and being baked, fillit up with good sweet butter. Make your paste white of butter andflower. _Otherways. _ Take a pig being scalded, flayed, and quartered, season it withbeaten nutmeg, pepper, salt, cloves, and mace, lay it in your piewith some chopped sweet herbs, hard eggs, currans, (or none) putyour herbs between every lay, with some gooseberries, grapes, orbarberries, and lay on the top slices of interlarded bacon andbutter, 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 withslic't almonds; then lay the pig in the pye, and balls on it, withdates, 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 withnutmeg, and pepper, then take four ounces of pepper, four ounces ofnutmegs, and eight ounces of salt, mix them together, season them, and make a round or square pye of course boulted rye and meal; thenthe pie being made put some butter in the bottom of it, and lay onthe 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 andbake it, being first basted over with eggs beaten together, orsaffron; when it is baked liquor them with clarified butter. Or bake them in white paste or pasty, if to be eaten hot, leave outhalf the seasoning. _To bake three Hares in a Pie to be eaten cold. _ Bone three hares, mince them small, and stamp them with theseasoning of pepper, salt, and nutmeg, then have lard cut as big asones little finger, and as long as will reach from side to side ofthe 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 sixtimes, 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 youbake 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, orgooseberries, and for the liquor a pound of sugar, a pint of claretor verjuyce, and some large mace. Thus also you may bake a fawn, kid, lamb, or rabit: Make yourHare-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 thebones, and mince it with the fat bacon, or beef-suet raw, season itwith pepper, mace, nutmeg, cloves, and salt; then mingle alltogether with some grapes, gooseberries, or barberries; fill thepie, close it up and bake it. _Otherways. _ Mince it with beef-suet, a pound and half of raisins minced, somecurrans, cloves, mace, salt, and cinamon, mingle all together, andfill 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 littlerosemary, and sweet marjoram stripped off the stalks, chop themsmall, then take cinamon, nutmeg, pepper, and a few cloves allbeaten, also ten eggs, and beat them, then mix and beat them alltogether, with as much sugar as you think fit, then fry them like afroise, after it is fried, let it stand till it is cold, then fillyour pie after this manner. Take sliced apples sliced thin roundways, and lay a layer of the froise, and a layer of apples, withcurrans betwixt the layers. While your pie is fitted, put in a gooddeal of sweet butter before you close it. When the pie is baked, take six yolks of eggs, some white-wine or verjuyce, and make acaudle of this, but not too thick, cut up the lid, put it in, andstir them well together whilst the eggs and pumpion be notperceived, 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 withbeef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil'dhard and cut in quarters, put them to the other ingredients, withsome barberries, some yolks of raw eggs, and a little cream, work upall 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 anddried in the oven; put these puddings into it with some butter, verjuyce, sugar, some dates on them, large mace, grapes, orbarberries, and marrow; being baked, serve it with a cut cover onit, and scrape sugar on it. _Otherways. _ Take some minc't meat of chewits of veal, and put to it some threeor four raw eggs, make it into balls, then put them in a pye fittedfor them according to this form, first lay in the balls, then lay onthem some slic't dates, large mace, marrow, and butter; close it upand bake it, being baked, liquor it with verjuyce, sugar, andbutter, 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 smallwith some yolks of hard eggs, then put to them half a pound ofcurrans, nutmeg, pepper, cinamon, sugar, and salt, minced raisins, gooseberries, or barberries, and dates minc'd small, minglealltogether, 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 cleanboard and strow on the foresaid materials, roul them up and put themin a pye; then lay on them some dates, marrow, large mace, and somebutter, close it up and bake it, being baked cut it up, liquor itwith butter, verjuyce, and sugar, put a slic't lemon into it, andserve 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 itwith nutmeg, pepper, and salt, put it in your pye, and put butter toit, close it up, and bake it in good crust, and liquor it with sweetbutter. Thus also you may bake the brest, either in pye or pasty, as alsothe rack or shoulder, being stuffed with sweet herbs, and fat ofbeef 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, orraisins, 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 withpepper, nutmeg, and salt; then have some few sweet herbs mincedsmall with an onion, and the yolks of three or four hard eggs mincedalso; the pye being made, put in the meat and a few capers, andstrow these ingredients on it, then put in butter, close it up andbake it three hours moderately, _&c. _ Make the pye round and prettydeep. _Otherways. _ The meat being prepared as before, season it with nutmeg, ginger, pepper, a whole onion, and salt; fill the pye, then put in somelarge mace, half a pound of currans, and butter, close it up and putit 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 stickit in the meat round the pye; or you may leave out onions, and putin 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 thebottom of the pye, steaks on them, and then whole cinamon, then morefruit and steaks, thus do it three times, and on the top put morefruit, and grapes, or slic't orange, dates, large mace, and butter, close it up and bake it, being baked, liquor it with butter, whitewine 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 setthem by; then take a piece of the leanest of a leg of mutton, andmince it small with some beef suet and a few sweet herbs, as tops oftyme, penniroyal, young red sage, grated bread, yolks of eggs, sweetcream, raisins of the sun, _&c. _ work all together, and make it intolittle balls, and rouls, put them into a deep round pye on thesteaks, then put to them some butter, and sprinkle it with verjuyce, close it up and bake it, being baked cut it up, then roul sageleaves in butter, fry them, and stick them in the balls, serve thepye without a cover, and liquor it with the juyce of two or threeoranges 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 offlower a pound and a half of butter, four or five eggs and but twowhites, work up the butter and eggs into the flour, and being wellwrought, put to it a little fair cold water, and make it up a stiffpaste. _To bake a Gammon of Bacon. _ Steep it all night in water, scrape it clean, and stuff it with allmanner 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 yolksof hard eggs, beaten nutmeg, and pepper, stuff it and boil it, andbeing fine and tender boil'd and cold, pare the under side, take offthe skin, and season it with nutmeg and pepper, then lay it in yourpie or pasty with a few whole cloves, and slices of raw bacon overit, and butter; close it up in pye or pasty of short paste, andbake it. _To bake wild Bore. _ Take the leg, season it, and lard it very well with good big lardseasoned with nutmeg, pepper, and beaten ginger, lay it in a pye ofthe form as you see, being seasoned all over with the same spicesand salt, then put a few whole cloves on it, a few bay-leaves, largeslices of lard, and good store of butter, bake it in fine or coursecrust, being baked, liquor it with good sweet butter, and stop upthe vent. If to keep long, bake it in an earthen pan in the abovesaidseasoning, and being baked fill it up with butter, and you may keepit 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 withbutter. _To bake Red Deer. _ Take a side of red deer, bone it and season it, then take out theback sinew and the skin, and lard the fillets or back with greatlard 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 sideof venison; being well slashed with a knife in the inside for tomake the seasoning enter; being seasoned, and a pie made accordingto 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 theflesh, season it, and coat it deep, then put on a few cloves, andgood store of butter, close it up and bake it the space of eight ornine hours, but first baste the pie with six or seven eggs, beatenwell together; being baked and cold fill it up with good sweetclarified butter. Take for a side or half hanch of red deer, half a bushel of ryemeal, being coursly searsed, and make it up very stiff with boilingwater only. If you bake it to eat hot, give it but half the seasoning, andliquor 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 asyour little finger, and season it with two ounces of pepper, twoounces of nutmeg, and four ounces of salt; then have a pie made, andlay some butter in the bottom of it, then lay in the flesh, theinside downward, coat it thick with seasoning, and put to it on thetop of the meat, with a few cloves, and good store of butter, closeit up and bake it, the pye being first basted with eggs, being bakedand 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 aboulter, a peck and a pottle of this meal will serve for a side orhalf 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, seasonit only with two ounces of pepper, and as much salt, or half anounce more, lay it on a sheet of fine paste with two pound ofbeef-suet, finely minced and beat with a little fair water, and laidunder 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 ofgood fresh butter, the yolks of six eggs and but four whites, workup the butter and eggs into the flour, and being well wroughttogether, 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 ofvenison. _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 itwith some bay salt, and make a strong brine, scum it, and let itstand till it be cold, then put in your vinison twelve hours, pressit, 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 ahandful, when it boils put in your venison, parboil it well andpress it, and season it as aforesaid, bake it for to be eaten coldor 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 willtake 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 itsteep 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 newblood, season it as before, and bake it either for hot or cold. Inthis fashion you may bake mutton, lamb, or kid. _To make Umble-Pies. _ Lay minced beef-suet in the bottom of the pie, or slices ofinterlarded bacon, and the umbles cut as big as small dice, withsome 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, andstripped tyme. _To make Pies of Sweet-breads or Lamb stones. _ Parboil them and blanch them, or raw sweetbreads or stones, partthem in halves, & season them with pepper, nutmeg, and salt, seasonthem lightly; then put in the bottom of the pie some slices ofinterlarded bacon, & some pieces of artichocks or mushrooms, thensweet-breads or stones, marrow, gooseberries, barberries, grapes, orslic't lemon, close it up and bake it, being baked liquor it withbutter only. Or otherwise with butter, white-wine, and sugar, andsometimes 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 legof 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 coldmingle them together, then season the meat with a pound of sliceddates, a pound of sugar, an ounce of nutmegs, an ounce of pepper, anounce 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 theseinto a large tray with half a handful of salt, stir them up alltogether, and fill your pies, close them up, bake them, and beingbaked, ice them with double refined sugar, rose-water, and butter. Make the paste with a peck of flour, and two pound of butter boil'din 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 andcut it raw into small pieces, as also the suet, mince them togethervery fine, and being minc't season it with two pound of currans, twopound of raisins, two pound of prunes, an ounce of caraway seed, anounce of nutmegs, an ounce of pepper, an ounce of cloves, and mace, and six ounces of salt; stir up all together, fill the pies, andbake them as the former. _To make minced Pies of Beef. _ Take a stone or eight pound of beef, also eight pound of suet, mincethem very small, and put to them eight ounces of salt, two ounces ofnutmegs, an ounce of pepper, an ounce of cloves and mace, four poundof 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 alittle nutmeg, mix the meat with some pine-apple-seed, and a fewgrapes or gooseberries; fill the pies and bake them, being bakedliquor them with a little gravy. Sometimes for variety in the Winter time, you may use curransinstead of grapes or gooseberries, and yolks of hard eggs mincedamong the meat. _Minced Pies in the Italian Fashion. _ Parboil a leg of veal, and being cold mince it with beef-suet, andseason it with pepper, salt, and gooseberries; mix with it a littleverjuyce, 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 ofveal, a little set in hot water and cut to pieces; also two or threeox-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 andblancht season them with salt, nutmeg, and some large mace, andclose 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 alemon or two; cut up the lid, and pour on the lear, shaking it welltogether; then lay on the meat, slic't lemon, and pickledbarberries, and cover it again, let these ingredients be put in themoddle or scollops of the Pye. Several other Pies belong to the first form, but you must be sure tomake the three fashions proportionably answering one the other; youmay 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 offlour, 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 thebeholders, which cut up the pie at the Table. This is only for aWedding 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, seasonthem with large mace, pepper, some beaten ginger, and salt, seasonthem lightly and fill the Pie, then lay on marrow & some goodbutter, close it up and bake it. Then make a lear for it with whitewine, the oyster liquor, three or four oysters bruised in pieces tomake it stronger, but take out the pieces, and an onion, or rub thebottom of the dish with a clove of garlick; it being boil'd, put ina piece of butter, with a lemon, sweet herbs will be good boil'd init, bound up fast together, cut up the lid, or make a hole to letthe lear in, _&c. _ Another you may make of prawns and cockles, being seasoned as thefirst, but no marrow: a few pickled mushrooms, (if you have them) itbeing baked, beat up a piece of butter, a little vinegar, a slic'tnutmeg, and the juyce of two or three oranges thick, and pour itinto the Pye. A third you may make a Bird pie; take young Birds, as larks pull'dand drawn, and a forced meat to put in the bellies made of gratedbread, sweet herbs minced very small, beef-suet, or marrow minced, almonds beat with a little cream to keep them from oyling, a littleparmisan (or none) or old cheese; season this meat with nutmeg, ginger, and salt, then mix them together, with cream and eggs like apudding, stuff the larks with it, then season the larks with nutmeg, pepper, and salt, and lay them in the pie, put in some butter, andscatter between them pine-kernels, yolks of eggs and sweet herbs, the herbs and eggs being minced very small; being baked make a learwith the juyce of oranges and butter beat up thick, and shaken welltogether. For another of the Pies, you may boil artichocks, and take only thebottoms for the Pie, cut them into quarters or less, and season themwith nutmeg. Thus with several ingredients you may fill your otherPies. _For the outmost Pies they must be Egg-Pies. _ Boil twenty eggs and mince them very small, being blanched, withtwice the weight of them of beef-suet fine minced also; then havehalf a pound of dates slic't with a pound of raisins, and a pound ofcurrans well washed and dryed, and half an ounce of cinamon finebeaten, and a little cloves and mace fine beaten, sugar a quarter ofa pound, a little salt, a quarter of a pint of rose-water, and asmuch verjuyce, and stir and mingle all well together, and fill thepies, and close them, and bake them, they will not be above twohours a baking, and serve them all seventeen upon one dish, orplate, and ice them, or scrape sugar on them; every one of thesePies 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 aquarter of an ounce of mace, half as much ginger beaten very fine, and a spoonful of salt, strain them through a strainer; and theforms being finely dried in the oven, fill them full on an evenhearth, and bake them fair and white, draw them and dish them on adish and plate; then strow on them biskets red and white, stickmuskedines red and white, and scrape thereon double refined sugar. Make the paste for these custards of a pottle of fine flour, make itup with boiling liquor, and make it up stiff. _To make an Almond Custard. _ Take two pound of almonds, blanch and beat them very fine withrosewater, then strain them with some two quarts of cream, twentywhites of eggs, and a pound of double refined sugar; make the pasteas beforesaid, and bake it in a mild oven fine and white, garnish itas 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 afine paste, then put the spawn or row of a Carp or Pike to it, andbeat them well together, with some cloves, mace, and salt, thespices being first beaten, and some ginger, strain them with somefair spring water, and put into the strained stuff half a pound ofdouble refined sugar and a little saffron; when the paste is driedand ready to fill, put into the bottom of the coffin some slic'tdates, raisins of the sun stoned, and some boiled currans, fill themand bake them; being baked, scrape sugar on them. Be sure always toprick 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 finelysearsed, and lay it upon a large Pastry board, make a hole in themidst thereof, and put to it three pound of the best butter you canget; with fourteen pound of currans finely picked and rubbed, threequarts of good new thick cream warm'd, two pound of fine sugarbeaten, three pints of good new ale, barm or yeast, four ounces ofcinamon fine beaten and searsed, also an ounce of beaten ginger, twoounces of nutmegs fine beaten and searsed; put in all thesematerials together, and work them up into an indifferent stiffpaste, keep it warm till the oven be hot, then make it up and bakeit, being baked an hour and a half ice it, then take four pound ofdouble refined sugar, beat it, and searse it, and put it in a deepclean scowred skillet the quantity of a gallon, boil it to a candyheight with a little rose-water, then draw the cake, run it allover, 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 intoa hole made in the middle of the flour with two nutmegs finelybeaten, an ounce of cinamon, and an ounce of cloves and mace beatenfine also, half a pound of sugar, and a pint of cream; put theseinto the flour with two spoonfuls of salt, and work it up good andstiff, then take half the paste, and work three pound of curranswell picked & rubbed into it, then take the other part and divide itinto two equal pieces, drive them out as broad as you wold have thecake, then lay one of the sheets of paste on a sheet of paper, andupon that the half that hath the currans, and the other part on thetop, close it up round, prick it, and bake it; being baked, ice itwith 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 oryeast, and put it to the flour, with the whites of six new laid eggswell beaten in a dish, and mixt with the barm in the middle of theflour, also three spoonfuls of fine salt; then warm some milk andfair water, and put to it, and make it up pretty stiff, being wellwrought and worked up, cover it in a boul or tray with a warm clothtill your oven be hot; then make it up either in rouls, or fashionit 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 aPye, then put it in two races of ginger slic't, as much cinamonbroken into bits, and some eight or ten whole cloves, lay them inthe bottom of the Pye, and lay on the Quinces close packed, with asmuch fine refined sugar as the Quinces weigh, close it up and bakeit, 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, halfan 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 refinedsugar. _Otherways. _ Bake these Quinces raw, slic't very thin, with beaten cinamon, andthe 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, thenmake a sirrup of fine sugar and spring water, take as much as thequinces 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 tosirrup, 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 putin the same sirrup, but before you bake them, put in more finesugar, 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, orcuts. _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 thineslices; 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 orspices, but the fruits alone one amongst the other; put to tenpippins six quinces, six wardens, eight pears, and two pound ofsugar; 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 butterpaste. _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 sirrupgrow thick, then take the quinces out of it, and lay them to cool ina dish, then set them into the pye, and prick cloves on the topswith some cinamon, and good store of refined sugar, close them upwith a cut cover, and being baked, ice it, and fill it up with thesyrrup 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'traw, if in quarters put some whole ones amongst them, if slic'tbeaten spices, and a little butter and sugar; take to twelve quincesa pound of sugar, and a quarter of a pound of butter, close it upand 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 putit into the Pye, stir all together, and cut the cover into five orsix 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 thePye, then put in the pippins, thirty cloves, a quarter of an ounceof whole cinamon, and as much pared and slic't, a quarter of a poundof orangado, as much of lemon in sucket, and a pound & half ofrefined sugar, close it up and bake it, it will ask four hoursbaking, 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, corethem and stew them, in claret-wine, whole cinamon, and slic'tginger; stew them half an hour, then put them into a dish, and breakthem not, when they are cold, lay them one by one into the tart, then lay on some green cittern minced small, candied orange orcoriander, put on sugar and close it up, bake it, and ice it, thenscrape 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, wholecinamon, slic't ginger, and eight or ten cloves, being finelypreserved and well coloured, lay them on a cut tart of short paste;or in place of preserving you may bake them between two dishes inthe oven for the foresaid use. _A made Dish of Pippins. _ Take pippins, pare and slice them, then boil them in claret-wine ina pipkin, or between two dishes with some sugar, and beaten cinamon, when 'tis boiled good and thick, mash it like marmalade, and put ina dish of puff paste or short paste; acording to this form with acut cover, and being baked ice it. _To preserve Pippins in slices. _ Make pippins and slice them round with the coars or kernels in, asthick as a half crown piece, and some lemon-peel amongst them inslices, or else cut like small lard, or orange peel first boil'd andcut in the same manner; then make the syrup weight for weight, andbeing clarified and scummed clean, put in the pipins and boil themup quick; to a pound of sugar put a pint of fair water, or a pint ofwhite-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 putto them two pound of refined sugar, twenty whole cloves, a quarterof an ounce of cinamon broke into little bits, and three races ofginger pared and slic't thin; then close up the tart and bake it, itwill ask five hours baking, then ice it with a quarter of a pound ofdouble 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, andwhen 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 acullender, season them with saffron, salt, and put sugar to them andsome sweet butter, then close it up and bake it almost an hour, thendraw it forth of the oven and ice it, put in a little verjuyce, andshake 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 washthem and season them with sugar, cinamon, and ginger, close thetart, 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 adish, & season it with nutmeg, ginger, cinamon, pepper, salt, sugar, and the yolks of six eggs, put it in the tart with some juyce oforange; close it up and bake it, being baked scrape on sugar, and soserve it up. _To make a tart of Medlers. _ Take medlers that are rotten, strain them, and set them on achaffing 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 ina cut tart; being baked scrape on sugar. _To make a Cherry-Tart. _ Take out the stones, and lay the cherries into the tart, with beatencinamon, ginger, and sugar, then close it up, bake it, and ice it;then make a sirrup of muskedine, and damask water, and pour it intothe tart, scrape on sugar, and so serve it. _To make a Strawberry-Tart. _ Wash the strawberries, and put them into the Tart, season them withcinamon, ginger, and a little red wine, then put on sugar, bake ithalf 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, strewsome fine sugar, and some lemon-peel cut very small, you may alsoput some fennil-seed to them; let them bake an hour or more, thenice them with rose-water, sugar, and butter beaten together, andwash them over with the same, strew more fine sugar on them, and putthem 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, andginger, 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, andginger, 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 askillet of boiling liquor; being tender boil'd have a quart of creamboil'd with some whole cinamon, quarterd nutmeg, and a grain ofmusk; then strain the cream, twelve yolks of eggs, and the boil'dspinage into a dish, with some rose-water, a little sack, and somefine sugar, boil it over a chaffing dish of coals, and stir it thatit curd not, keep it till the tart be dried in the oven, and dish itin 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 inthe middle a preserved orange with biskets, the garnish of the dishbeing of puff paste. Or you may boil quinces, wardens, pares, and pippins in slices orquarters, and strain them into cream, as also these fruits, melacattons, necturnes, apricocks, peaches, plumbs, or cherries, andmake your tart of these forms. _To make a French Tart. _ Take a pound of almonds, blanch and beat them into fine paste in astone mortar, with rose-water, then beat the white breast of a coldroast 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 ofthree lemons, two pounds of hard sugar, being fine beaten, slice awhole green piece of citron in small slices, a quarter of a pound ofpistaches, and the yolks of eight or ten eggs, mingle all together, then make a paste for it with cold butter, two or three eggs, andcold water. _To make a Quodling Pie. _ Take green quodlings and quodle them, peel them and put them againinto the same water, cover them close, and let them simmer on emberstill they be very green, then take them up and let them drain, pickout 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 littlemusk, and rose-water, close them up with a cut cover, and as soon asit 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 themhalf as much sugar as they weigh, then mince some candied citron andcandied orange small, mix it with the pears, and lay them on abottom of cold butter paste in a patty-pan with some fine beatencinamon, lay on the sugar and close it up, bake it, being baked, iceit with rose-water, fine sugar, and butter. _For the several Colours of Tarts. _ If to have them yellow, preserved quinces, apricocks, necturnes, andmelacattons, 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, orpatty-pans. _Tart stuff of damsons. _ Take a postle of damsons and good ripe apples, being pared and cutinto quarters, put them into an earthen pot with a little wholecinamon, slic't ginger, and sugar, bake them and being cold strainthem 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'tginger, a sprig of rosemary, sugar, and a clove or two, being wellstew'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 themclean, and stew them in a pot with water, boil them till they bevery tender, and then strain them through a course strainer; seasonit 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 bakethem in a soft oven; being baked strain them with some fine sugar, rose-water, musk, ambergriese, and a little sack, or in place ofbaking, 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 plumsquodled, peaches quodled, green necturnes quodled, gooseberriesquodled, green sorrel, and the juyce of green wheat. _To bake Apricocks green. _ Take young green apricocks, so tender that you may thrust a pinthrough the stone, scald them and scrape the out side, of puttingthem in water as you peel them till your tart be ready, then drythem and fill the tart with them, and lay on good store of finesugar, close it up and bake it, ice it, scrape on sugar, and serveit 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 wholewith 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 wholecinamon, 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 aneedle through stone and all, but all other plums may be takengreen, and at the highest growth, then put them in indifferent hotwater to break them, & let them stand close cover'd in that hotwater till a thin skin will come off with scraping, all this whilethey will look yellow; then put them into another skillet of hotwater, and let them stand covered until they turn to a perfectgreen, then take them out, weigh them, take their weight in sugarand something more, and so preserve them. Clarifie the sugar withthe 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 moistureof the apricocks hath wet the sugar, and stand in a sirrup: then setthem on a soft fire, not suffering them to boil, till your sugar beall melted; then boil them a pretty space for half an hour, stillstirring them in the sirrup, then set them by two hours, and boilthem again till your sirrup be thick, and your apricocks look clear, boil up the sirrup higher, then take it off, and being cold put inthe apricocks into a gally-pot or glass, close them up with a cleanpaper, and leather over all. _To preserve Peaches after the Venetian way. _ Take twenty young peaches, part them in two, and take out thestones, 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 toyour 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 yoursirrup on the fire, let it boil up, and then put in the peaches, andso preserve them. _To preserve Mellacattons. _ Stone them and parboil them in water, then peel off the outward skinof them, they will boil as long as a piece of beef, and thereforeyou need not fear the breaking of them; when they are boil'd tendermake sirrup of them as you do of any other fruit, and keep them allthe year. _To preserve Cherries. _ Take a pound of the smallest cherries, but let them be wellcoloured, boil them tender in a pint of fair water, then strain theliquor from the cherries and take two pound of other fair cherries, stone them, and put them in your preserving-pan, with a laying ofcherries and a laying of sugar, then pour the sirrup of the otherstrained cherries over them, and let them boil as fast as maybe witha blazing fire, that the sirrup may boil over them; when you seethat the sirrup is of a good colour, something thick, and begins tojelly, set them a cooling, and being cold pot them; and so keep themall 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 poundof Barbary sugar, white & good, dissolved in half a pint or more offair water; boil it almost to the height of a sirrup, and then putin the damsins, keeping them with a continual scuming and stirring, so let them boil on a gentle fire till they be enough, then takethem 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, & strewa 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 fivespoonfuls 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 ofhard sugar, half an ounce of pulp of barberries, and an ounce of redrose-water to dissolve the sugar; boil it to a sirrup, then put inthe barberries and let them boil a quarter of an our, then take themup, and being cool pot them, and they will keep their colour all theyear. Thus you may preserve red currans, _&c. _ _To preserve Gooseberries green. _ Take some of the largest gooseberries that are called Gascoyngooseberries, set a pan of water on the fire, and when it islukewarm put in the berries, and cover them close, keep them warmhalf an hour; then have another posnet of warm water, put them intothat, in like sort quoddle them three times over in hot water tillthey look green; then pour them into a sieve, let all the water runfrom them, and put them to as much clarified sugar as will coverthem, let them simmer leisurely close covered, then yourgooseberries will look as green as leek blades, let them standsimmering 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 ortwice, 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 thestalk, then take weight for weight of double refined sugar, and thejuyce of rasberries; to a pound of rasberries take a quarter of apint of raspass juyce, and as much of fair water, boil up the sugarand liquor, and make the sirrup, scum it, and put in the raspass, stir them into the sirrup, and boil them not too much; beingpreserved take them up, and boil the sirrup by it self, not toolong, 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 inbigness, the long gooseberry will be sooner than the red; the whitewheat plum, which is ever ripe in Wheat harvest, must be taken inthe midst of _July_, the pear plum in the midst of _August_, thepeach and pippin about _Bartholomew-tide_, or a little before; thegrape in the first week of _September_. Note that to all your greenfruits in general that you will preserve in sirup, you must take toevery pound of fruit, a pound and two ounces of sugar, and a grainof musk; your plum, pippin and peach will have three quarters of anhour boiling, or rather more, and that very softly, keep the fruitas whole as you can; your grapes and gooseberries must boil half anhour something fast and they will be the fuller. Note also, that toall your Conserves you take the full weight of sugar, then take twoskillets of water, and when they are scalding hot put the fruitsfirst into one of them and when that grows cold put them in theother, changing them till they be about to peel, then peel them, andafterwards settle them in the same water till they look green, thentake them and put them into sugar sirrup, and so let them gentlyboil till they come to a jelly; let them stand therein a quarter ofan 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 sixeggs, and work it well together with cold spring water; you mustbestow a great deal of pains, and but little water, or you put outthe 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 twowhites, 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 withboiling 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 sugarto it, which will add to the stiffness of it, & thus likewise allpastes 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 ofeggs, and a pint of cream or almond milk, work up the butter andeggs dry into the flour, then put cream to it, and make it prettystiff. _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 coldtogether], 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 beatencinamon, 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 apint 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 ofbutter, 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 ofbutter, and the whites of five eggs; mix them together very well andstiff, then roul it out very thin, and put flour under it and overit, 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 thesecond time, and serve it as at the first, then roul it out and cutit into what form, or for what use you please; you need not fear thecurle, for it will divide it as often as you double it, which ten ortwelve times is enough for any use. _The second way. _ Take a quart of flour, and a pound and a half of butter, work thehalf pound of butter dry into the flour, then put three or four eggsto it, and as much cold water as will make it leith paste, work itin 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 putthe 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 ofbutter with a rouling pin that it may be little, take little bitsthereof, 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 sodo 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 waterand roul it out pretty thick and square, then take so much butter aspaste, lay it in ranks, and divide your butter in five pieces, thatyou 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 yourpaste, then throw a handful of flour slightly on, fold up your pasteand beat it with a rowling-pin, so roul it out again, thus do fivetimes, and make it up. _The fourth way. _ Take to a quart of flour four whites and but two yolks of eggs, andmake 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 ofequal hardness of the paste, lay it on the paste in little bits atten several times; drive out your paste always one way; and beingmade, use it as you will. _The fifth way. _ Work up a quart of flour with half a pound of butter, three whitesof 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 equalhardness of the paste, and lay it on the paste in little bits atthree several times, roul it out, and use it for what use youplease. 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 withvery 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 dishor patty pan upon a sheet of paste; then lay on the tongue beinglarded and finely seasoned with nutmeg, pepper, and salt; and withthe other minced tongue put grated bread to it, some yolks of raweggs, some sweet herbs minced small, and made up into balls as bigas a walnut, lay them on the other tongue, with some chesnuts, marrow, large mace, some grapes, gooseberries or barberries, someslices of interlarded bacon and butter, close it up and bake it, being baked liquor it with grape-verjuyce, beaten butter, and theyolks 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 slicethem thin, then season them with nutmeg, pepper, beaten cinamon;salt, and some ginger, season them lightly, and lay them in a dishon a bottom or sheet of paste mingled with some currans, marrow, large mace, dates, slic't lemon, grapes, barberries, or gooseberriesand butter, close up the dish, and being almost baked, liquor itwith 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 piecesas big as a walnut, then wash and dry them with a clean cloth, andseason them with pepper, nutmeg, and salt; lay them on a bottom ofpaste, 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, andstrained yolks of raw eggs. In winter bake them with currans, prunes, skirrets, raisins of thesun, _&c. _ _A made Dish of Florentine, or a Partridge or Capon. _ Being roasted and minced very small with as much beef-marrow, put toit two ounces of orangado minced small with as much green citronminced also, season the meat with a little beaten cloves, mace, nutmeg, salt, and sugar, mix all together, and bake it in puffpaste; when it is baked, open it, and put in half a grain of musk orambergriese, dissolved with a little rose-water, and the juyce oforanges, stir all together amongst the meat, cover it again, andserve 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 mingleit with some sweet herbs, as sweet marjoram, tyme, savory, parsley, and rosemary, being minced very small, a clove of garlick, somebeaten nutmeg, pepper, a minced onion, some grated manchet, andthree or four yolks of raw eggs, mix all together with a littlesalt, some thin slices of interlarded bacon, and some oster-liquor, lay the meat round the dish on a sheet of paste, or in the dishwithout paste, bake it, and being baked, stick bay leaves round thedish. _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 themnot in till the water boils, being tender boil'd, blanch them, andseason them with nutmeg, pepper, cinamon, and salt, season themlightly, then lay on a sheet of paste in a dish, and lay on somebits of butter, then lay on the potatoes round the dish, also someeringo roots, and dates in halves, beef marrow, large mace, slic'tlemon, and some butter, close it up with another sheet of paste, bake it, and being baked, liquor it with grape-verjuyce, butter andsugar, 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 itvery 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; stewthese foresaid materials on a chaffing dish of coals, then have adish of short paste on it, and put this composition upon it, eitherwith a cut, a close cover, or none; bake it, and being baked, ice itwith 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 acullender, chop it small, and strain it with half a pound ofalmond-paste, three or four yolks of eggs, half a grain of musk, three or four spoonfuls of cream, a quartern of fine sugar, and alittle salt; then bake it on a sheet of paste on a dish without acover, in a very soft oven, being fine and green baked, stick itwith preserved barberries, or strow on red and white biskets, or redand 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 cheesecurds, stamp them in a mortar with some sugar, then put in a pint ofjuyce of spinage, a pint of cream, ten eggs, cinamon, pepper, nutmeg, and cloves, make your dish without a cover, according tothis 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 putthem on a bottom of puff paste in a dish, or short fine paste madeof sugar, fine flour, cold butter, and cold water, and a cut coverof the same paste, bake it and ice it, and cast bisket on it, butbefore you lay on the iced cover, stick it with raw barberries inthe 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 thealmonds finely to a paste with some rose-water, then beat the sugaramongst them, mingle some sweet butter with it, and make this stuffup in puff paste like peasecods, bake them upon papers, and beingbaked, 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 slicesof salt Eels watered, flay'd, bon'd, boil'd, and cold, slice them inthin slices, and season both with pepper, nutmeg, and ginger, laybutter 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 upyour dish, and being baked ice it. Make your paste of almond milk, flour, butter, yolks of eggs, andsugar. 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 pieceslike 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 ofraw eggs, season them with cinamon, ginger, and sugar, and mingleall together. _A made Dish of Rice in Puff Paste. _ Boil your rice in fair water very tender, scum it, and being boil'dput 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, ofpuff paste, close it up and bake it, being baked, ice it, and casteon 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, yolksof eggs, salt, some boil'd currans, and butter; close it up and bakeit in puff-paste, ice it, and cast on red and white biskets andscrape 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, sixor eight yolks of eggs, beaten cinamon, slic't dates, currans, rose-water, and salt, mix all together, and bake it in puff paste orshort 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, dryit, lay it abroad in a dish as thin as you can or dry it in atemperate oven, being well dried, rub it, and beat it in a mortartill 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 alittle rose-water, set it on a soft fire, and boil it till it bevery thick, then put it in a platter and let it stand till it becold, then slice it out like leach, cast some bisket upon it, and soserve it. _To make a made Dish of Rice, Prunes, and Raisins. _ Take a pound of prunes, and as many raisins of the sun, pick andwash them, then boil them with water and wine, of each a likequantity; when you first set them on the fire, put rice flour tothem, being tender boil'd strain them with half a pound of sugar, and some rose-water, then stir the stuff till it be thick likeleach, 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 somesugar; set them over a soft fire in a skillet and stir itcontinually till it be good and thick, then strain it, and beingcold, dish it on a puff-paste bottom with a cut cover, and castbiskets 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 letit 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 offthe paper, and put it in a dish for your stuff, then have lozengesalso ready baked of puff paste, stick it round with them, and scrapeon 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 mincedpippins, and minced citron, put it on your dish of paste, and putslices of citron round about it, bar it with puff paste, and thebottom 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 putto 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, RosemaryFlowers, _ &c. Take any of these flowers, pick the best of them, and stamp them ina stone mortar, then take double refined sugar, and boil it to acandy height with as much rosewater as will melt it, stir itcontinually in the boiling, and being boiled thick, cast it intolumps upon a pye plate, when it is cold, box them, and keep them allthe year in a stove. _To make the Portugal Tarts for banquetting. _ Take a pound of marchpane paste being finely beaten, and put into ita grain of musk, six spoonfuls of rose-water, and the weight of agroat of Orris Powder, boil all on a chaffing dish of coals till itbe something stiff; then take the whites of two eggs, beaten tofroth, put them into it, and boil it again a little, let it standtill it be cold, mould it, and roul it out thin; then take a poundmore of almond-paste unboil'd, and put to it four ounces ofcaraway-seed, a grain of musk, and three drops of oyl of lemons, roul the paste into small rouls as big as walnuts, and lay theseballs into the first made paste, flat them down like puffs with yourthumbs 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 siftedsugar, put it in the mortar with the almonds, and make it into aperfect paste, putting to it now and then in the beating of it aspoonful of rose-water, to keep it from oyling; when you have beatit to a puff paste, drive it out as big as a charger, and set anedge about it as you do upon a quodling tart, and a bottom of wafersunder it, thus bake it in an oven or baking pan; when you see it iswhite, hard, and dry, take it out, and ice it with rose-water andsugar being made as thick as butter for fritters, to spread it onwith a wing feather, and put it into the oven again; when you see itrise high, then take it out and garnish it with some pretty conceitsmade of the same stuff, slick long comfets upright on it, and soserve it. _To make Collops like Bacon of Marchpane. _ Take some of your Marchpane paste and work it with red sanders tillit be red, then roul a broad sheet of white marchpane paste, and asheet of red paste, three of white, and four of red, lay them oneupon another, dry it, cut it overthwart, and it will look likecollops of bacon. _To make Almond Bread. _ Take almonds, and lay them in water all night, blanch them and slicethem, take to every pound of almonds a pound of fine sugar finelybeat, & mingle them together, then beat the whites of 3 eggs to ahigh froth, & mix it well with the almonds & sugar; then have someplates and strew some flour on them, lay wafers on them and almondswith edges upwards, lay them as round as you can, and scrape alittle sugar on them when they are ready to set in the oven, whichmust not be so hot as to colour white paper; being a little bakedtake them out, set them on a plate, then put them in again, and keepthem in a stove. _To make Almond Bisket. _ Take the whites of four new laid eggs and two yolks, beat themtogether very well for an hour, then have in readiness a quarter ofa pound of the best almonds blanched in cold water, beat them verysmall with rosewater to keep them from oiling, then have a pound ofthe best loaf sugar finely beaten, beat it in the eggs a while, thenput in the almonds, and five or six spoonfuls of fine flour, so bakethem on paper, plates, or wafers; then have a little fine sugar in apiece of tiffany, dust them over as they go into the oven, and bakethem as you do bisket. _To make Almond-Cakes. _ Take a pound of almonds, blanch them and beat them very small in alittle rose-water where some musk hath been steeped, put a pound ofsugar to them fine beaten, and four yolks of eggs, but first beatthe sugar and the eggs well together, then put them to the almondsand rose-water, and lay the cakes on wafers by half spoonfuls, setthem into an oven after manchet is baked. _To make Almond-Cakes otherways. _ Take a pound of the best Jordan almonds, blanch them in cold wateras you do marchpane, being blanched wipe them dry in a clean cloth, & cut away all the rotten from them, then pound them in astone-motar, & sometimes in the beating put in a spoonful ofrose-water wherein you must steep some musk; when they are beatensmall mix the almonds with a pound of refined sugar beaten andsearsed; then put the stuff on a chafing-dish of coals in a madedish, keep it stirring, and beat the whites of seven eggs all tofroth, put it into the stuff and mix it very well together, drop iton a white paper, put it on plates, and bake them in an oven; butthey must not be coloured. _To make white Ambergriese Cakes. _ Take the purest refined sugar that can be got, beat it and searseit; then have six new laid eggs, and beat them into a froth, takethe froth as it riseth, and drop it into the sugar by little andlittle, grinding it still round in a marble mortar and pestle, tillit be throughly moistened, and wrought thin enough to drop onplates; then put in some ambergriese, a little civet, and someanniseeds well picked, then take your pie plates, wipe them, butterthem, and drop the stuff on them with a spoon in form of roundcakes, put them into a very mild oven and when you see them be hardand 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 takea pound of loaf sugar, beat it very fine, and searse it, mingle yourflour and sugar very well; then take a pound and a half of sweetbutter, wash out the salt and break it into bits into the flour andsugar, then take the yolks of four new laid eggs, four or fivespoonfuls of sack, and four spoonfuls of cream, beat all thesetogether, put them into the flour, and work it up into paste, makethem into what fashion you please, lay them upon papers or plates, and put them into the oven; be careful of them, for a very littlething bakes them. _To make Jemelloes. _ Take a pound of fine sugar, being finely beat, and the yolks of fournew laid eggs, and a grain of musk, a thimble full of caraway seedsearsed, a little gum dragon steeped in rose-water, and sixspoonfuls of fine flour beat all these in a thin paste a littlestiffer then butter, then run it through a butter-squirt of two orthree ells long bigger then a wheat straw, and let them dry uponsheets of paper a quarter of an hour, then tie them in knots or whatpretty fashion you please, and when they be dry, boil them inrose-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 laideggs, three or four spoonfuls of sweet cream, a few anniseeds, andsome cold butter, make it into paste, and roul it into long rouls, as big as a little arrow, make them into divers knots, then boilthem in fair water like simnels; bake them, and being baked, boxthem and keep them in a stove. Thus you may use them, and keep themall 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 itnot to much at the first. If you will colour it, and the colour beof 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 inthe mortar, and that it is all wet, and your colour well mixt inevery 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, putinto it two grains of musk, a grain of civet, two grains ofambergriese, and a thimble full of white orris powder, beat allthese with gum-dragon steeped in rose-water; then roul it as thin asyou can, and cut it into little lozenges with your iging-iron, andstow them in some warm oven or stove, then box them and keep themall the year. _To make Craknels. _ Take half a pound of fine flour dryed and searsed, and as much finesugar searsed, mingled with a spoonfull of coriander-seed bruised, and two ounces of butter rubbed amongst the flour and sugar, wet itwith the yolks of two eggs, half a spoonful of white rose-water, andtwo spoonfuls of cream, or as much as will wet it, work the pastetill 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 withthe yolk of an egg, beaten and made thin with rose-water or fairwater; they will give with keeping, therfore before they are eatenthey 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 bestJordan-almonds, steep them in cold water, blanch them and pick outthe spots: then beat them to a perfect paste in a stone mortar, inthe 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 themover a chafing-dish of coals, stir it till it will come clean fromthe bottom of the dish, then put in two grains of musk, and three ofambergriese. _To make the Italian Chips. _ Take some paste of flowers, beat them to fine powder, and searse orsift them; then take some gum-dragon steeped in rose-water, beat itto a perfect paste in a marble mortar, then roul it thin, and layone colour upon another in a long roul, roul them very thin, thencut them overthwart, and they will look of divers pretty colourslike marble. _To make Bisket Bread. _ Take a pound of sugar searsed very fine, a pound of flour welldryed, 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, butterthem and wipe them, a spoonful into a plate is enough, so set theminto 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 sixeggs, 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 standstill, for then it will be heavy, and when you have beaten it solong a time, put in halfe an ounce of anniseed; then butter oversome pie plates, and drop the stuff on the plate as fast as two orthree can with spoons, shape them round as near as you can, and setthem into an oven as hot as for manchet, but the less they arecoloured 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 muskdissolved, rose-water, anniseed, and coriander-seed, beat them thespace 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 outof the moulds, draw them and put them on a great pasty-plate orpye-plate, and dry them in a stove, and put them in a square lattinbox, and lay white papers betwixt every range or rank, have apadlock to it, and set it over a warm oven, so keep them, and thusfor any kind of bisket, mackeroons, marchpane, sugar plates, orpasties, set them in a temperate place where they may not give withevery 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 offine flour, the yolks of four new laid eggs, and a littlerose-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 firstroast the shells in butter melted where they be baked, boil them inmelted sugar as you boil a simmel, then lay them on the bottom of awooden 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 twopound of double refined sugar finely beaten and searsed, five whitesof eggs beaten to froth, a little musk steeped to rose-water andsome anniseeds, mingle them all together in a dish, and bake them onpewter-plates buttered, then afterwards dry them and them. _To make Ginger-Bread. _ Take a pound of Jordan Almonds, and a penny manchet grated andsifted and mingled among the almond paste very fine beaten, an ounceof slic't ginger, two thimble fuls of liquoras and anniseed inpowder finely searsed, beat all in a mortar together, with two orthree spoonfuls of rose-water, beat them to a perfect paste withhalf a pound of sugar, mould it, and roul it thin, then print it anddry it in a stove, and guild it if you please. Thus you may make gingerbread of sugar plate, putting sugar to it asabovesaid. _To make Ipocras. _ Take to a gallon of wine, three ounces of cinamon, two ounces ofslic'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 ofpepper, 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 itwell with nutmeg and ginger bruised a little, in the boiling scum itwell, and being boil'd set it a cooling in severall vessels that itmay stand thin, then the next day put it in the vessel, and let itstand 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 itwill not keep long. Or take to every gallon of water, a quart of honey, a quarter of anounce 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 quartof honey, and to every gallon of liquor one lemon, and a quarter ofan ounce of nutmegs; it must boil till the scum rise black, and ifyou will have it quickly ready to drink, squeeze into it a lemonwhen 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, andsuch other field herbs, half a handful of each, boil and strainthem, and let the liquor stand till the next day, being setled taketwo gallons and a half of honey, let it boil an hour, and in theboiling scum it very clean, set it a cooling as you do beer, andwhen it is cold, take very good barm and put it into the bottom ofthe tub, by a little & a little as to beer, keeping back the thicksetling 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 workvery near three days, then when you mean to put it up, skim off allthe barm clean, and put it up into a vessel, but you must not stopthe vessel very close in three or four days, but let it have somevent 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 anoise as it will do, or else it will break the vessel. Sometimes make a bag and put in good store of slic't ginger, somecloves 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 intoa skillet with some claret wine, and a race of ginger sliced thin, a little lemon-peel cut small, and some sugar; let all these stewtogether till they be soft, then take them off the fire and put themin a dish, and when they be cold take a quart of cream boil'd with alittle nutmeg, and put in of the apple stuff to make it of whatthickness 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, andhalf a pound of sugar, boil all this liquor together till half beconsumed, and keep it stirring till it be ready, then fill up thedish with good thick and sweet cream, stir it till it be wellmingled, 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, andmix them well together in a dish with fine sugar, sack, musk, androse-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, twospoonfulls of rose water, and a grain of ambergriese, put it intothe 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 aquart 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, thenput 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 goodand sweet cream, mix all together and make it of a fit thickness, orboil the cream with a stick of cinamon, and let it stand till it becold before you put it to the quinces. Thus you may do wardens orpears. _To make Plum Cream. _ Take any kind of Plums, Apricocks, or the like, and put them in adish with some sugar, white-wine, sack, claret, or rose-water, closethem up with a piece of paste between two dishes; being baked andcold, put to them cream boil'd with eggs, or without, or raw, andscrape on sugar, _&c. _ _To make Gooseberry Cream. _ Codle them green, and boil them up with sugar, being preserved putthem into the cream strain'd as whole, scrape sugar on them, and soserve them cold in boil'd or raw cream. Thus you may dostrawberries, raspas, or red currans, put in raw cream whole, orserve 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 ina deep bason or a boul dish, then have a fine silver dish with apenny manchet, the bottom and upper crust being taken away, & madefast with paste to the bottom of the dish, and a streight sprig ofrosemary set in the middle of it; then beat the cream and eggstogether, and as it froatheth take it off with a spoon and lay it onthe bread and rosemary till you have fill'd the dish. You may beatamongst it some musk and ambergriese dissolv'd, and gild it if youplease. _To make Snow Cream otherways. _ Boil a quart of cream with a stick of cinamon, and thicken it withrice 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 cloutedcream on it, and fill it up with whip cream or cream that cometh outof the top of a churn when the butter is come, disht out of a squirtor 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 themtogether, with a little rosewater and as much sugar as will sweetenit; 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 snowriseth, put it in a cullender with a spoon, that the thin may runfrom it, when you have snow enough, boil the rest with cinamon, ginger, and cloves, seeth it till it be thick, then strain it andwhen 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 almondpaste fine beaten with rose-water, and strained with half a pint ofwhite-wine, put some orange-peel to it, a slic't nutmeg, and threesprigs of rosemary, let it stand two or three hours in steep; thenput 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 itoff 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, andblanch them into cold water, then make a decoction of half a poundof ising-glass, with two quarts of white wine and the juyce of twolemons, 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 doublerefined sugar, & the juyce of two lemons, turn it into colours, red, white, or yellow, and put it into egg shells, or orange peels, andserve them on a pye plate upon a dish. _To Make Almond Cream. _ Take half a pound of almond paste beaten with ros-water, and strainit with a quart of cream, put it in a skillet with a stick ofcinamon and boil it, stir it continually, and when it is boiledthick, 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 alittle then take it from the fire, and put to a little salt andvinegar, cast it into a clean strainer and hang it upon a pin over adish, 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, orwhite 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 havehalf a pound of almonds blanched and fine beaten, strain them withthe cream, and put to it a quarter of a pound of double refinedsugar, a little rose-water, a little fine ginger and cinamon finelysearsed, and mixed all together, dish it in a clean silver dish withfine carved sippets round about it. _To make Almond Cheese. _ Take almonds being beaten as fine as marchpane paste, then have asack-posset with cream and sack, mingle the curd of the posset withalmond paste, and set it on a chafing-dish of coals, put some doublerefined sugar to it and some rose-water; then fashion it on apye-plate like a fresh cheese, put it in a dish, put a little creamto 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 ortwo, whilst it is boiling cut some thin sippets, and lay them in avery fine clean dish, then have seven or eight yolks of eggsstrained with rose-water, put some sugar to them, then take thecream from the fire, put in the eggs, and stir all together, thenpour it on the slices of fine manchet, and being cold scrape onsugar, 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 wellinto the boiled cream, and put it in a clean dish, take out thespices, 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 sixeggs, strain them together and boil it, in the boiling stir itcontinnally till it be thick, then put to it some verjuyce, and putit into a strainer, hang it on a nail or pin to drain the whey fromit, then strain it, put some sugar to it and rose-water; drain it ina fair dish, and strow on some preserved pine-kernels, or candiedpistaches. 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 cleanscowred brass pan or kettle till it boils, then make a hole in themiddle of the milk, & take three pints of good cream and put intothe hole as it boileth, boil it together half an hour, then divideit into four milk pans, and let it cool two days, if the weather benot too hot, then take it up with a slice or scummer, put it in adish, 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 inclean scowred pan or kettle to scald ready to boil, strain itthrough a clean strainer and put it into several pans to cool, thentake the cream some six hours after, and put it in the dish you meanto serve it in, season it with rose-water, sugar, and musk, put someraw 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 andtwelve spoonfuls of rose-water, put these together in a largemilk-pan, and set it upon a fire of charcoal well kindled, (you mustbe 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 bein it, and being disht and cut in fine little pieces, scrape sugaron it. _To make a very good Cream. _ When you churn butter, take out half a pint of cream just as itbegins to turn to butter, (that is, when it is a little frothy) thenboil a quart of good thick and new cream, season it with sugar and alittle rose-water, when it is quite cold, mingle it very well withthat 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 fromcurdling, 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 itinto ten or twelve earthen pans or bowls as fast as you can withoutfrothing, set them where they may come, and when they are a littlecold, gather the cream that is on the top with your hand, rumplingit together, and lay it on a plate, when you have laid three or fourlayers on one another, wet a feather in rose-water and musk andstroke over it, then searse a little grated nutmeg, and fine sugar, (and if you please, beat some musk and ambergriese in it) and laythree or four lays more on as before; thus do till you have off allthe cream in the bowls, then put all the milk to boil again, andwhen it boils set it as you did before in bowls, and so use it inlike manner; it will yield four or five times seething, which youmust 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 thickand most crumpled, take that up last to lay on uppermost, and whenyou serve it up searse or scrape sugar on it; this must be made overnight 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 orthree little sticks of cinamon, and six spoonfulls of rosewater, season it sweet with sugar, and boil it till it taste well of thespice, then dish it, and stir it till it be as cold as milk from thecow, then put in a little runnet and stir it together, let it standand 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 finesilver 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 ofa pound of sugar, mingle the flour and sugar very well together, andput it in the cream; then beat the yolk of an egg with a littlerose-water, put it to the cream and stir them all together, set itover a quick fire, keeping it continually stirring till it be asthick as pap. _To make another rare Cream. _ Take a pound of almond paste fine beaten with rose-water, mingle itwith a quart of cream, six eggs, a little sack, half a pound ofsugar, and some beaten nutmeg; strain them and put them in a cleanscowred skillet, and set it on a soft fire, stir it continually, andbeing 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 ofmusk, two drops of oyl of mace, or two large maces, boil them withhalf a pound of sugar, and half a pound of the whitest ising-glass;being first steeped and washed clean, then run it through yourjelly-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; thenboil it in clear spring water, and being well digested set it tocool; 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'tginger, boil them till it taste well of the spices, then put into itthe digested ising-glass, some sugar, and a little rose-water, giveit 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 alittle salt, saffron, rose-water, juyce of orange, a littlewhite-wine, and a pound of fine sugar, then bake it in a deep dishwith some fine cinamon, and some canded pistaches stuck on it, andwhen 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 abottle with gum-dragon, and gum-araback, of each as much as awalnut; put them all into the bottle, which must be so big as willhold a pint more, for if it be full it will break, stop it veryclose with a cork, and tye a cloth over it, put the bottle in thebeef-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 ofalmonds well beaten with rose-water, mingle the cream and thealmonds together, strain it, then put the jelly when it is cold intoa silver bason, and the cream to it, sweeten it as you please, andput in two or three grains of musk and ambergriese, set it over thefire, and stir it continually till be seathing hot, but let it notboil; then put it in an old fashioned drinking glass, and let itstand till it be cold, when you will use it, put the glass in somewarm water, and whelm it in a dish, then take pistaches boil'd inwhite-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 ornine several waters very tender, then put it in a quart of cream, with some large mace, and whole cinamon, boil it about a quarter ofan hour; then have two pound of almonds blanched and beaten finewith rose-water, put to them some sugar, and strain the almonds withsome cold cream, then put all over the fire, and stir it till it behalf cold, then put to it two spoonfuls of sack or white-wine, and alittle 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 fromthe cheese-curds which must be made of new milk or butter, beat themin a mortar or tray, with a quarter of a pound of butter to everypottle of curds, a good quantity of rose-water, three grains ofambergriese or musk prepared, the crums of a small manchet rubbedthrough a cullender, the yolks of ten eggs, a grated nutmeg, a little salt, and good store of sugar, mix all these well togetherwith a little cream, but do not make them too soft; instead of breadyou may take almonds which are much better; bake them in a quickoven, and let them not stand too long in, least they should be todry. _To make Cheesecakes otherways. _ Make the crust of milk & butter boil'd together, put it into theflour & make it up pretty stiff, to a pottle of fine flour, takehalf a pound of butter; then take a fresh cheese made of morningmilk, and a pint of cream, put it to the new milk, and set thecheese with some runnet, when it is come, put it in a cheese-clothand press it from the whey, stamp in the curds a grated fine smallmanchet, some cloves and mace, a pound and a half of well washed andpick't currans, the yolks of eight eggs, some rose-water, salt, halfa pound of refined white sugar, and a nutmeg or two; work all thesematerials well together with a quarter of a pound of good sweetbutter, and some cream, but make it not too soft, and make yourcheesecakes according to these formes. _To make Cheesecakes otherways. _ Make the paste of a pottle of flour, half a pound of butter, as muchale barm as two egg shells will hold, and a little saffron made intofine powder, and put into the flour, melt the butter in milk, andmake up the paste; then take the curds of a gallon of new milkcheese, and a pint of cream, drain the whey very well from it, poundit in a mortar, then mix it with half a pound of sugar, and a poundof well washed and picked currans, a grated nutmeg, some fine beatencinamon, salt, rose-water, a little saffron made into fine powder, and some eight yolks of eggs, work it up very stiff with some butterand a little cream. _Otherways. _ Take six quarts of new milk, run it pretty cold, and when it istender 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 likebutter, then strain it through a strainer, and mingle it with apound of butter with your hand; then beat a pound of almonds withrose-water till they be as fine as the curds; put to them the yolksof twenty eggs, a quart of cream, two grated nutmegs, and a poundand a half of sugar, when the coffins are ready to be set into theoven, then mingle them together, and let them bake half an hour; thepaste must be made of milk and butter warmed together, dry thecoffins as you do for a custard, make the paste very stiff, and makethem 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 thefire, put in the eggs, and stir them well together, then set it onthe fire again, and let it boil till it curds; then set it off, andput to it a good quantity of sugar, some grated nutmeg, and beatenmace; then dissolve musk & ambergriese in rose-water, three or fourspoonfuls of grated bread, with half a pound of almonds beat small, a little cream, and some currans; then make the paste for them offlour, sugar, cream, and butter, bake them in a mild oven; a quarterof an hour will bake them. _Cheesecakes otherways. _ For the paste take a pottle of flour, half a pound of butter and thewhite of an egg, work it well into the flour with the butter, thenput a little cold water to it, and work it up stiff; then take apottle of cream, half a pound of sugar, and a pound of curransboil'd before you put them in, a whole nutmeg grated, and a littlepepper fine beaten, boil these gently, and stir it continually withtwenty 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 amongstthem to make them pretty thick; then have a pottle of cream and boilit, being boiled put in your eggs, flour, and half a pound ofbutter, some cinamon, salt, boil'd currans, and sugar, set them overthe fire, and boil it pretty thick, being cold fill them and bakethem, make the crust as beforesaid. _To make Cheesecakes in the Italian Fashion. _ Take four pound of good fat Holland cheese, and six pound of goodfresh cheese curd of a morning milk cheese or better, beat them in astone or Wooden mortar, then put sugar to them, & two pound of wellwashed currans, twelve eggs, whites & all, being first well beaten, a pound of sugar, some cream, half an ounce of cinamon, a quarter ofan ounce of mace, and a little saffron, mix them well together, &fill your talmouse or cheesecakes pasty-ways in good coldbutter-paste; sometimes use beaten almonds amongst it, and somepistaches whole; being baked, ice them with yolks of eggs, rose-water, and sugar, cast on red and white biskets, and serve themup hot. _Cheesecakes in the Italian fashion otherways. _ Take a pound of pistaches stamped with two pound of morning-milkcheese-curd fresh made, three ounces of elder flowers, ten eggs, a pound of sugar, a pound of butter, and a pottle of flour, strainthese 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 poundweight, 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 ofcurrans well picked and washed, a penny manchet grated, or a poundof almonds blanched and beaten with fine rose-water, and some salt;then boil some cream, and thicken it with six or eight yolks ofeggs, mixed with the other things, work them well together, and fillthe cheesecakes, make the curd not too soft, and make the paste ofcold 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 aclean skillet, and put to it whole mace, cinamon, and sugar, boil itwell in the cream before you put in the sugar; then your cream beingwell boiled, pour it into a fine silver piece or dish, and take outthe spices, let it cool till it be no more than blood-warm, then putin a spoonful of good runnet, and set it well together being coldscrape 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, thenstir 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 yolkof an egg, a spoonful of rose-water, some salt, sugar, and a littlenutmeg finely beaten, put it to the cheese in the cheese-fat on afine 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_ fashioncalled _Jonches_, or rush cheese, being put in a mould of rushestyed 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 thicksweet cream, boil it with good store of whole cinamon, and stir itcontinually on a good fire, then strain the eggs with a little rawcream; when the cream is well boiled and tasteth of the spice, takeit 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 silverbason, half a pound of double refined sugar, and some fine gratednutmeg, warm it in the bason and pour in the cream and eggs, thecinamon being taken out, pour it as high as you can hold theskillet, let it spatter in the bason to make it froth, it will makea most excellent posset, then have loaf-sugar fine beaten, and strowon it good store. To the curd you may add some fine grated manchet, some claret orwhite-wine, or ale only. _To make a Posset otherways. _ Take two quarts of new cream, a quarter of an ounce of wholecinamon, and two nutmegs quartered, boil it till it taste well ofthe spice, and keep it always stirring, or it will burn to, thentake the yolks of fourteen or fifteen eggs beaten well together witha little cold cream, put them to the cream on the fire, and stir ittill 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 aquarter of sack, sweeten that also and set it on the fire till it beready to boil, then put it in a fine clean scowred bason, or possetpot, and pour the cream into it, elevating your hand to make itfroth, which is the grace of your posset; if you put it through atunnel 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 bestalmonds stamp't with some rose-water or cream, strain them with thecream, and boil with it amber and musk; then take a pint of sack ina bason, and set it on a chaffing dish till it be bloud warm; thentake the yolks of twelve eggs with 4 whites, beat them very welltogether, 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 littlebefore 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 andmusk, grind it small with sugar, and strew it on the top of theposset, it will give it a most delicate and pleasant taste. _Sack Posset otherways. _ Take eight eggs, whites and yolks, beat them well together, andstrain them into a quart of cream, season them with nutmeg andsugar, and put to them a pint of sack, stir them all together, andput it into your bason, set it in the oven no hotter then for acustard, 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, andbeat them very well, then take a pint of sack, and a quart of aleboil'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 offthe fire stirring the eggs still, put into them two or threeladlefuls 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 thefire, and let it boil a little, as it is boling take a pot or basonthat 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 iton the coals to warm a little while; being warmed, take it off andlet it stand till it be almost cold, then put it into the pot orbason, stir it a little, and let it stand to simmer over the fire anhour or more, the longer the better. _An excellent Syllabub. _ Fill your Sillabub pot half full with sider, and good store ofsugar, and a little nutmeg, stir it well together, and put in asmuch 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 onceabout, and let it stand two hours before you eat it, for thestanding makes it curd. _To make White Pots according to these Forms. _ Take a quart of good thick cream, boil it with three or four bladesof large mace, and some whole cinamon, then take the whites of foureggs, 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 slicethem, then put in a pint of claret wine, some raisins of the sun, some sugar, beaten cinamon, and beaten ginger; boil the pippins topap, 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 therest of the sippets and apples as you did before, then pour on therest of the cream and bake it in the oven as a custard, and serve itwith scraping sugar. Bake these in paste, in dish or pan, or make the paste as you willdo 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 ouncesof picked rice, some beaten mace, ginger, cinamon, and sugar, letthese steep in it till it be cold, and strain into it eight yolks ofeggs and but two whites, then put in two ounces of clean washed andpicked currans, and some salt, stir all well together, and bake itin paste, earthen pan, dish, or deep bason; being baked, trim itwith 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 aquart of cream and two or three whole cloves, then have the yolks ofthree or four eggs dissolved with a little cream; the cream beingwell boiled with the spices, put in the eggs and stir them welltogether, 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 andthick cream on that; stick it with blanched almonds and cast oncinamon, 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 aclean scoured skillet, with some large mace and whole cinamon; thenhaving boil'd a warm or two take the yolks of five or six eggsdissolved and put to it, being taken from the fire, then take outthe cinamon and mace; the cream being pretty thick, slice a finemanchet into thin slices, as much as will cover the bottom of thedish, pour on the cream on them, and more bread, some two or threetimes till the dish be full, then trim the dish side with finecarved sippets, and stick it with slic't dates, scrape on sugar, andcast on red and white biskets. _To make Pap. _ Take milk and flour, strain them, and set it over the fire till itboil, being boil'd, take it off and let it cool; then take the yolksof eggs, strain them, and put it in the milk with some salt, set itagain on the embers, and stir it till it be thick, and stewleisurely, then put it in a clean scowred dish, and serve it forpottage, 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 apound of blanched almonds beaten to a paste, and beat the mincedcapon amongst it, with some rose-water, mingle it with some cream, ten whites of eggs, and grated manchet, strain all the foresaidthings with some salt, sugar, and a little musk, boil them in a panor broad skillet clean scowred as thick as pap, in the boiling stirit continually, being boil'd strain it again, and serve it in pastein the foregoing forms, or made dishes with paste royal. To make your paste for the forms, take to a quart of flour a quarterof a pound of butter, and the yolks of four eggs, boil your butterin fair water, and put the yolks of the eight eggs on one side ofyour 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 allcold together with a little almond milk. _Blamanger otherways. _ Take a boil'd or rost capon, and being cold take off the skin, minceit and beat it in a mortar, with some almond paste, then mix it withsome capon broth, and crumbs of manchet, strained together with somerose-water, salt, and sugar; boil it to a good thickness, then putit into the paste of the former forms, of an inch high, or in disheswith 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 apan like pap, with a little musk, and stir it continually in theboiling, then put in the forms of paste as aforesaid. Sometimes use for change pine-apple-seeds and currans, other timesput in dates, cinamon, saffron, figs, and raisins being mincedtogether, 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 quartof morning milk, strain them through a strainer into a broadskillet; and set it on a soft fire, stir it with a broad stick, andwhen it is a little thick take it from the fire, then put in aquartern 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 panto 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 adish, and scrape on sugar. _Blamanger otherways. _ Take a capon or a pike and boil it in fair water very tender, thentake the pulp of either of them and chop it small, then take a poundof blanched almonds beat to a paste, beat the pulp and the almondstogether, and put to them a quart of cream, the whites of ten eggs, and the crumbs of a fine manchet, mingle all together, and strainthem with some sugar and salt, put them in a clean broad stew panand set them over the fire, stir it and boil it thick; being boiledput it into a platter till it be cold, strain it again with a littlerose-water, and serve it with sugar. _Otherways. _ Blanch some almonds & beat them very fine to a paste with the boil'dpulp of a pike or capon, & crums of fine manchet, strain alltogether 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 soserve it. _To make Blamanger in the Italian fashion. _ Boil a Capon in water and salt very tender, or all to mash, thenbeat 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 itboils, draw the carp and put it in the liquor, boil it with acontinual quick fire, and being boiled, dish it up in a very cleandish with sippets round about it, and slic't lemon, make the sauceof 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 theblood, and lay it in a tray, then put to it some wine-vinegar andsalt, put the milt to it, the gall being taken from it; then havethree 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 thewine, water and vinegar, in a fair scowred pan or kettle, with ahandful of salt, a quarter of an ounce of large mace, half aquartern of whole cloves, three slic'd nutmegs, six races of gingerpared and sliced, a quarter of an ounce of pepper, four or fivegreat onions whole or sliced; then make a faggot of sweet herbs, ofthe 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 thekettle with the spices, and some orange and lemon-peels; make themboil apace before you put in the carp, and boil it up quick with astrong fire; being finely boil'd and crisp, dish it in a large cleanscowred dish, lay on the herbs and spice on the carp, with slic'tlemons and lemon-peels, put some of the broth to it, and run it overwith beaten butter, put fine carved sippets round about it, andgarnish the dish with fine searsed manchet. Or you may make sauce for it only with butter beat up thick, withslices of lemon, some of the carp liquor, and an anchove or two, andgarnish 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 stewedoysters, large mace, and a whole onion or two; the sauce being wellstewed, dissolve the yolks of three or four eggs with some of thesauce, and give it a warm or two, pour it on the carp with somebeaten butter, the stewed oysters and slic't lemon, barberries, orgrapes. _Otherways. _ Dissolve three or four anchoves, with a little grated bread andnutmeg, and give it a warm in some of the broth the carp was boiledin, beat it up thick with some butter, and a clove of garlick, orpour it on the carp. Or make sauce with beaten butter, grape-verjuyce, white wine, slic'tlemon, 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 orsliced ginger, large mace, dates quartered, a pint of great oysterswith the liquor, a little vinegar and salt, boil these a quarter ofan hour, then mince a handful of parsley, and some sweet herbs, boilit as much longer till half be consumed, then beat up the sauce withhalf 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, takeout all the milts, and flea the twelve small carps, cut off theirheads, take out their tongues, and take the fish from the bones, then take twelve large oysters and three or four yolks of hard eggsminc'd together, season it with cloves, mace, and salt, make thereofa 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 adeep dish or earthen pan, and put thereto twenty or thirty greatoysters, two or three anchoves, the milts & tongues of the twelvecarps, half a pound of fresh butter, the liquor of the oysters, thejuyce of a lemon or two, a little white wine, some of the corbolionwherein the great carp is boil'd, & a whole onion, so set them astewing on a soft fire, and make a soop therewith. For the greatcarp you must scald, draw him, and lay him for half an hour withother carps heads in a deep pan, with as much white wine vinegar aswill cover and serve to boil him & the other heads in, then puttherein pepper, whole mace, a race of ginger, slic't nutmeg, salt, sweet herbs, an onion or two slic't, & a lemon; when you have boiledthe carps pour the liquor with the spices into the kettle where youboil him, when it boils put in the carp, and let it not boil toofast for breaking, after the carp hath boil'd a while put in theheads, and being boil'd, take off the liquor and let the carps andthe heads keep warm in the kettle till you go to dish them. When youdress the bisk take a large silver dish, set it on the fire, laytherein slices of French bread, and steep it with a ladle full ofthe corbolion, then take up the great carp and lay him in the midstof the dish, range the twelve heads about the carp, then lay thefearse of the carp, lay that into the oysters, milts, and tongues, and pour on the liquor wherein the fearse was boil'd, wring in thejuyce of a lemon and two oranges, and serve it very hot to thetable. _To make a Bisk with Carps and other several Fishes. _ Make the corbolion for the Bisk of some Jacks or small Carps boil'din half white-wine and fair spring-water; some cloves, salt, andmace, boil it down to jelly, strain it, and keep it warm for toscald 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, andcut into twelve pieces, three of each side, then put them into alarge stewing-pan with three quarts of claret-wine, an ounce oflarge mace, a quarter of an ounce of cloves, half an ounce ofpepper, a quarter of an ounce of ginger pared & slic't, sweet herbschopped small, as stripped time, savory, sweet marjoram, parsley, rosemary, three or four bay-leaves, salt, chesnuts, pistaches, fiveor six great onions, and stew all together on a quick fire. Then stew a pottle of oysters the greatest you can get, parboil themin their own liquor, cleanse them from the dregs, and wash them inwarm water from the grounds and shells, put them into a pipkin withthree or four great onions peeled, then take large mace, and alittle 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, beingfryed 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, orfryed. Next, bottoms of artichocks, boiled, blanched, and put in beatenbutter, grated nutmeg, salt, white-wine, skirrets, and sparagus inthe foresaid sauce. Then mince a pike and an eel, cleanse them, and season them withcloves, mace, pepper, salt, some sweet herbs minct, some pistaches, barberries, grapes, or gooseberries, some grated manchet, and yolksof raw eggs, mingle all the foresaid things together, and make itinto balls, or farse some cabbidge lettice, and bake the balls in anoven, being baked stick the balls with pine-apple seeds, andpistaches, as also the lettice. Then all the foresaid things being made ready, have a large cleanscowred dish, with large sops of French bread lay the carps uponthem, and between them some tench, pearch, pike, and eels, & thestewed oysteres all over the other fish, then the fried flounders &smelts over the oysters, then the balls & lettice stuck withpistaches, the artichocks, skirrets, sparagus, butter prawns, yolksof hard eggs, large mace, fryed smelts, grapes, slic't lemon, oranges, red beets or pomegranats, broth it with the leer that wasmade 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 thencarp, and take out the gall, then save the blood, and scotch thecarp 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 largemace, 10 cloves, two good races of ginger slic't, two slic'tnutmegs, 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 astew-pan or clean scowred kettle with the wine, when the pan boilsput in the carp with a quarter of a pound of good sweet butter, boilit on a quick fire of charcoal, and being well stew'd down, dish itin a clean large dish, pour the sauce on it with the spices, lay onslic't lemon and lemon-peel, or barberries, grapes, or gooseberries, and run it over with beaten butter, garnish the dish with dryedmanchet grated and searsed, and carved sippets laid round the dish. In feasts the carps being scal'd, garnish the body with stewedoysters, some fryed in white batter, some in green made with thejuyce of spinage: sometimes in place of sippets use fritters ofarms, somtimes horse-raddish, and rub the dish with a clove or twoof garlick. For more variety, in the order abovesaid, sometimes dissolve ananchove or two, with some of the broth it was stewed in, and theyolks of two eggs dissolved with some verjuyce, wine, or juyce oforange; sometimes add some capers, and hard eggs chopped, as alsosweet herbs, _&c. _ _To stew a Carp in the French fashion. _ Take a Carp, split it down the back alive, & put it in boilingliquor, then take a good large dish or stew-pan that will containthe carp; put in as much claret wine as will cover it, and wash offthe blood, take out the carp, and put into the wine in the dishthree 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 andcover it close, being well stewed down, dish it up in a cleanscowred dish with fine carved sippets round about it, pour theliquor it was boiled in on it, with the spices, onions, slic'tlemon, and lemon-peel, run it over with beaten butter, and garnishthe 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 cleancloth, then split it and fry it in clarified butter, being finelyfryed put it in a deep dish with two or three spoonfuls of claretwine, grated nutmeg, a blade or two of large mace, salt, three orfour slices of an orange, and some sweet butter, set it on a chafingdish 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 itover with the sauce it was stewed in, the spices, beaten butter, andthe slices of a fresh orange, and garnish the dish with dry manchetgrated 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 wipeit clean with a dry cloth; then draw it, and wash the blood out withsome claret wine into the pipkin where you stew it, cut it intoquarters, halves, or whole, and put it into a broad mouthed pipkinor earthen-pan, put to it as much wine as water, a bundle of sweetherbs, some raisins of the sun, currans, large mace, cloves, wholecinamon, slic't ginger, salt, and some prunes boiled and strained, put in also some strained bread or flour, and stew them alltogether; being stewed, dish the carp in a clean scowred dish onfine carved sippets, pour the broth on the carp, and garnish it withthe fruit, spices, some slic't lemon, barberries, or grapes, someorangado or preserved barberries, and scrape on sugar. _Otherways. _ Do it as before, save only no currans, put prunes strained, beatenpepper, and some saffron. _To stew a Carp seven several ways. _ 1. Take a carp, scale it, and scrape off the slime, wipe it with adry cloth, and give it a cut or two cross the back, then put it aboiling whole, parted down the back in halves, or quarters, put itin a broad mouthed pipkin with some claret or white-wine, somewine-vinegar, and good fresh fish broth or some fair water, three orfour blades of large mace, some slic't onions fryed, currans, andsome good butter; cover up the pipkin, and being finely stewed, putin some almond-milk, and some sweet herbs finely minced, or somegrated manchet, and being well stewed, serve it up on fine carvedsippets, broth it, and garnish the dish with some barberries orgrapes, 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 somesteeped manchet, some of the broth it is stewed in, and a littlesaffron. 3. For variety of garnish, carrots in dice-work, some raisins, largemace, a few prunes, and marigold flowers, boil'd in the foresaidbroth. 4. Or leave out carrots and fruit, and put samphire and capers, andthicken it with French barley tender boil'd. 5. Or no fruit, but keep the order aforesaid, only adding sweetmarjoram, stripped tyme, parsley, and savory, bruise them with theback of a ladle, and put them into the broth. 6. Otherways, stewed oysters to garnish the carp, and some boil'dbottoms of artichocks, put them to the stewed oysters or skirretsbeing boil'd, grapes, barberries, and the broth thickned with yolksof eggs strained with some sack, white wine, or caper liquor. 7. Boil it as before, without fruit, and add to it capers, carrotsin dice-work, mace, faggot of sweet herbs, slic't onions chopp'dwith parsley, and boil'd in the broth then have boil'd colliffowers, turnips, parsnips, sparagus, or chesnuts in place of carrots, andthe 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 ofBugloss and Borrage, two handfuls of sorrel, a little parsley, sage, a good handful of purslain, half a pound of butter, some pepper andsalt, and sometimes, some cucumbers. _Other Broth or Pottage of a Carp. _ Take a carp, scale it, and scrape off the slime, wash it, and wipeit with a clean cloth, then draw it, and put it in a broad mouthedpipkin that will contain it, put to it a pint of good white orclaret wine, and as much good fresh fish broth as will cover it, oras much fair water, with the blood of the carp, four or five bladesof large mace, a little beaten pepper, some slic't onions, a cloveor two, some sweet herbs chopped, a handful of capers, and somesalt, stew all together, the carp being well stewed, put in somealmond paste, with some white-wine, give it a warm or two with somestewed oyster-liquor, & serve it on French bread in a fair scowr'ddish, 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, steepit in claret or white-wine, in an earthen pan, and put to it somewine-vinegar, whole cloves, large mace, gross pepper, slic't ginger, and four or five cloves of garlick, then have an earthen pan thatwill contain it, or a large pipkin, put to it some sweet herbs, three or four sprigs of rosemary, as many of time and sweetmarjoram, two or three bay-leaves and parsley, put the liquor to itinto the pan or pipkin wherein you will stew it, and paste on thecover, stew it in the oven, in an hour it will be baked, then serveit hot for dinner or supper, serve it on fine carved sippets ofFrench bread, and the spices on it, with herbs, slic't lemon andlemon peel; and run it over with beaten butter. _To hash a Carp. _ Take a carp, scale, and scrape off the slime with your knife, wipeit with a dry cloth, bone it, and mince it with a fresh water eelbeing flayed and boned; season it with beaten cloves, mace, salt, pepper, and some sweet herbs, as tyme, parsley, and some sweetmarjoram minced very small, stew it in a broad mouthed pipkin, withsome claret wine, gooseberries, or grapes, and some blanchedchesnuts; being finely stewed, serve it on carved sippets about it, and run it over with beaten butter, garnish the dish with finegrated manchet searsed, and some fryed oysters in butter, cockles, or prawns. Sometimes for variety, use pistaches, pine-apple-seeds, or someblanch't almonds stew'd amongst the hash, or asparagus, or artichockboil'd & cut as big as chesnuts, & garnish the dish with scrapedhorse-radish, and rub the bottom of the dish in which you serve themeat, with a clove or two of garlick. Sometimes mingle it with somestewed 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 witha dry cloth, and split it down the back, flour it, and fry it insweet sallet oyl, or good clarified butter; being fine and crispfryed, lay it in a deep dish or earthen pan, then have some white orclaret wine, or wine-vinegar, put it in a broad mouthed pipkin withall manner of sweet herbs bound up in a bundle, as rosemary, tyme, sweet marjoram, parsley, winter-savory, bay-leaves, sorrel, andsage, as much of one as the other, put it into the pipkin with thewine, with some large mace, slic't ginger, gross pepper, slic'tnutmeg, whole cloves, and salt, with as much wine and vinegar aswill cover the dish, then boil the spices and wine with some salt alittle while, pour it on the fish hot, and presently cover it closeto keep in the spirits of the liquor, herbs, and spices for an hoursspace; then have slic't lemons, lemon-peels, orange and orangepeels, 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 overwith sweet sallet oyl, (or none) but some of the liquor it issoust 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 maymarinate 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 withclaret wine into a dish, put to it some wine vinegar and oyl, thenscrape off the slime, & wipe it dry both outside & inside, lay it inthe dish with vinegar, wine, oyl, salt, and the streight sprigs ofrosemary and parsley, let it steep there the space of an hour ortwo, then broil it on a clean scowred gridiron, (or toast it beforethe fire) broil it on a soft fire, and turn it often; being finelybroil'd, serve it on a clean scowred dish, with the oyl, wine, andvinegar, being stew'd on the coals, put it to the fish, the rosemaryand parsley round the dish, and some about the fish, or with beatenbutter and vinegar, or butter and verjuyce, or juyce of orangesbeaten with the butter, or juyce of lemons, garnish the fish withslices of orange, lemon, and branches of rosemary; boil the milt orspawn by it self and lay it in the dish with the Carp. Or make sauce otherways with beaten butter, oyster liquor, the bloodof the carp, grated nutmeg, juyce of orange, white-wine, or winevinegar boil'd together, crumbs of bread, and the yolk of an eggboiled 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 cleanwith a dry cloth, and draw it, wash out the blood, and steep it inclaret, white-wine, wine-vinegar, large mace, whole cloves, two orthree cloves of garlick, some slic't ginger, gross pepper, and salt;steep it in this composition in a dish or tray the space of twohours, 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 finelybroil'd; serve it with the sauce it was steeped in, boil'd up on thefire with a little oyster-liquor, the spices on it, and herbs roundabout it on the dish, run it over with sauce, either with sweetsallet oyl, or good beaten butter, and broil the milt or spawn by itself. _To roast a Carp. _ Take a live carp, draw and wash it, and take away the gall, andmilt, or spawn; then make a pudding with some grated manchet, somealmond-paste, cream, currans, grated nutmeg, raw yolks of eggs, sugar, caraway-seed candied, or any peel, some lemon and salt, makea stiff pudding and put it through the gills into the belly of thecarp, neither scale it, nor fill it too full; then spit it, androust 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, somesugar, and cinamon, beat up the sauce thick with the butter, anddish 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 apudding of some minced eel, roach, or dace, some sweet herbs, gratedbread, 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 dryclean cloth, and split it down the back, then cut it in quarters orsix pieces, three of each, and take out the milt or spawn, as alsothe gall; season it with nutmeg, pepper, salt, and beaten ginger, lay some butter in the pye bottom, then the carp upon it, and uponthe 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 liquorit with beaten butter, the blood of the carp, and a little claretwine. For variety, in place of chesnuts, use pine apple-seeds, or bottomsof artichocks, gooseberries, grapes, or barberries. Sometimes bakegreat oysters with the carp, and a great onion or two; sometimessweet 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, drythem, then put to it as much fair spring water cold as will make itup into paste. _To bake a Carp otherways to be eaten hot. _ Take a carp, scale it alive, and scrape off the slime, draw it, andtake 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 intothe belly, then lay on slic't dates in halves, large mace, orange, or slic't lemon, gooseberries, grapes, or barberries, raisins of thesun, and butter; close it up and bake it, being almost baked liquorit with verjuyce, butter, sugar, claret or white-wine, and ice it. Sometimes make a pudding in the carps belly, make it of gratedbread, 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 intolarge dice-work, as also the milt being parboil'd; then have somegreat oysters, parboil'd, mingle them with the bits of carp, andseason them together with beaten pepper, salt, nutmeg, cloves, mace, grapes, gooseberries, or barberries, blanched chesnuts, andpistaches, season them lightly, then put in the bottom of the pie agood big onion or two whole, fill the pye, and lay upon it somelarge mace and butter, close it up and bake it, being baked liquorit 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 watereel, 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 mincedalso, slic't dates, and sugar; then lay some butter in the bottom ofthe 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 witha flayed eel, and being rosted draw them from the fire, and let themcool, then cut them into little pieces like great dice, one half ofthem, & the other half minced small and seasoned with nutmeg, pepper, salt, gooseberries, barberries, or grapes, and some bottomsof artichocks boil'd and cut as the carp: season all the foresaidmaterials and mingle all together, then put some butter in thebottom of the pye, lay on the meat and butter on the top, close itup, and bake it, being baked liquor it with gravy, and the juyce oforanges, 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 sweetherbs 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 itinto dice-work, the milt being parboil'd, cut it into the same form, then have some great oysters parboild and cut into the same formalso; put to it some grapes, goosberries, or barberries, the bottomsof artichocks boil the yolks of hard egs in quarters, boild, sparagus cut an inch long, and some pistaches, season all theforesaid things together with pepper, nutmegs, and salt, fill thepyes, close them up, and bake them, being baked, liquor them withbutter, 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, bonethem, and cut each side into two pieces of every carp, then havefour large fresh water eels, fat ones, boned, flayed, and cut in asmany pieces as the carps, season them with nutmeg, pepper, and salt;then have a pye ready, either round or square, put butter in thebottom 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 andwhole cloves on the top, some sliced nutmeg, sliced ginger, andbutter, close it up and bake it, being baked and cold, fill it upwith clarified butter. _Otherways. _ Take eight carps, scale and bone them, scrape and wash off theslime, wipe them dry, and mince them very fine, then have four goodfresh water eels, flay and bone them, and cut them into lard as bigas your finger, then have pepper, cloves, mace, and ginger severallybeaten and mingled with some salt, season the fish and also theeels, cut into lard; then make a pye according to this form, laysome butter in the bottom of the pye, then a lay of carp upon thebutter, 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 histail in his mouth, and his back scotched, or splatted and trustround like a hart, with his tail in his mouth, or in three pieces, ÷ the middle piece into two pieces; then boil it in water, salt, and vinegar, put it not in till the liquor boils, & let itboil very fast at first to make it crisp, but afterwards softly; forthe 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 littlevinegar and salt, boil them a quarter of an hour; then mince a fewsweet herbs & parsley, stew them till half the liquor be consumed;then the pike being boiled dish it, and garnish the dish with grateddry manchet fine searsed, or ginger fine beaten, then beat up thesauce, with half a pound of butter, minced lemon, or orange, put iton the pike, and sippet it with cuts of puff-paste or lozenges, somefried greens, and some yellow butter. Dish it according to theseforms. _To boil a Pike otherways. _ Take a male pike alive, splat him in halves, take out his milt andcivet, and take away the gall, cut the sides into three pieces of aside, lay them in a large dish or tray, and put upon them half apint of white wine vinegar, and half a handful of bay-salt beatenfine; then have a clean scowred pan set over the fire with as muchrhenish or white-wine as will cover the pike, so set it on the firewith some salt, two slic't nutmegs, two races of ginger slic't, twogood big onions slic't, five or six cloves of garlik, two or threetops of sweet marjoram, three or four streight sprigs of rosemarybound up in a bundle close, and the peel of half a lemon; let theseboil with a quick fire, then put in the pike with the vinegar, andboil it up quick; whilest the pike is boiling, take a quarter of apound of anchoves, wash and bone them, then mince them and put themin a pipkin with a quarter of a pound of butter, and 3 or fourspoonfuls of the liquor the pike was boiled in; the pike beingboiled dish it, & lay the ginger, nutmegs, and herbs upon it, run itover with the sauce, and cast dried searsed manchet on it. This foresaid liquor is far better to boil another pike, by renewingthe 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 rosemaryand tyme, let your liquor boil before you put in your fish, theherbs, 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 onevinegar, being drawn, set on the liquor to boil, cleanse the civet, and truss him round, scotch his back, and when the liquor boils, putin the fish and boil it up quick; then make sauce with somewhite-wine vinegar, mace, whole pepper, a good handful of cocklesbroiled or boiled out of the shells and washed with vinegar, a faggot of sweet herbs, the liver stamped and put to it, and horseraddish scraped or slic't, boil all the foresaid together, dish thepike on sippets, and beat up the sauce with some good sweet butterand minced lemon, make the sauce pretty thick, and garnish it as youplease. _Otherways. _ Take as much white-wine and water as will cover it, of each a likequantity, and a pint of vinegar, put to this liquor half an ounce oflarge mace, two lemon-peels, a quarter of an ounce of whole cloves, three slic't nutmegs, four races of ginger slic't, some six greatonions 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 ina faggot, put into the liquor also a good handful of salt, and whenit boils, put in the fish being cleansed and trussed, and boil it upquick. Being boiled, make the sauce with some of the broth where the pikewas boiled, and put it in a dish with two or three anchoves beingcleansed and minced, a little white wine, some grated nutmeg, andsome fine grated manchet, stew it on a chafing dish, and beat it upthick with some sweet butter, and the yolk of an egg or twodissolved with some vinegar, give it a warm, and put to it three orfour slices of lemon. Then dish the pike, drain the liquor from it upon a chafing-dish ofcoals, pour on the sauce, and garnish the fish with slic't lemons, and the spices, herbs, and boil'd onions, run it over with beatenbutter, and lay on some barberries or grapes. Sometimes for change you may put some horse-raddish scraped, or thejuyce of it. _To boil a Pike in White Broth. _ Cut your pike in three pieces, then boil it in water, salt, andsweet herbs, put in the fish when the liquor boils; then take theyolks of six eggs, beat them with a little sack, sugar, meltedbutter, and some of the pike broth then put it on some embers tokeep warm, stir it sometimes lest it curdle; then take up your pike, put the head and tail together in a clean dish, cleave the otherpiece in two, and take out the back-bone, put the one piece on oneside, and the other piece on the other side, but blanch all, pourthe broth on it, and garnish the fish with sippets, strow on fineginger 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 theliquor boils put in the fish with a good handful of salt, and boilhim up quick. Then have a sauce made of beaten butter, water, the slices of two orthree lemons, the yolks of two or three eggs, and some gratednutmeg; the pike being boiled dish it on fine sippets, and stick itwith some fried bread run it over with the sauce, some barberries orlemon, 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 cleanfrom the blood, and lay him in a dish or tray, then put some saltand vinegar to it, (or no vinegar; but only salt); then set on akettle with some water & salt, & when it boils put in the pike, boilit softly, and being boiled, take it off the fire, and put a littlebutter 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 upthe pike on fine carved sippets, and pour on the sauce, garnish thefish with scalded parsley, large mace barberries, slic't lemon, andlemon-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 boilbefore you put it in, then take a large deep dish or stewing panthat will contain the pike, put as much claret-wine as will coverit, & wash off the blood take out the pike, and put to the wine inthe 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 carvedsippets round abound it, pour on the broth it was stewed in all overit, with the spices and onions, and put some slic't lemon over all, with some lemon-peel; run it over with beaten butter, and garnishthe dish with dry grated manchet. Thus you may also stew it with thescales 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 cleanwashed out, put to it as much white-wine as will cover it, and setit a stewing; when it boils put in the fish, scum it, and put to itsome large mace, whole cinamon, and some salt, being finely steweddish it on sippets finely carved. Then thicken the broth with two or three egg yolks, some thickcream, sugar, and beaten butter, give it a warm and pour it on thepike, 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 alsoboned and flayed, put to it some sweet herbs fine stripped andminced small, beaten nutmeg, mace, ginger, pepper, and salt; stew itin a dish with a little white wine and sweet butter, being wellstewed, serve it on fine carved sippets, and lay on some greatstewed oysters, some fryed in batter, some green with juyce ofspinage, other yellow with saffron, garnish the dish with them, andrun it over with beaten butter. _To souce a Pike. _ Draw and wash it clean from the blood and slime, then boil it inwater and salt, when the liquor boils put it to it, and boil itleisurely simmering, season it pretty savory of the salt, boil itnot 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, ofboth as much as will cover the fish, some wine vinegar, slic'tginger, large mace, cloves, and some salt; when it boils put in thefish, spices, and some lemon-peel, boil it up quick but not toomuch; then take it up into a tray, and boil down the liquor to ajelly, lay some slic't lemon on it, pour on the liquor, and cover itup close; when you serve it in jelly, dish and melt some of thejelly, and run it all over, garnish it with bunches of barberriesand 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 overwith jelly. _To souce and jelly Pike, Eeel, Tench, Salmon, Conger, _ &c. Scale the foresaid fishes, being scal'd, cleansed and boned, seasonthem with nutmeg and salt, or no spices at all, roul them up andbind them like brawn, being first rouled in a clean white clothclose 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, thenput in some large mace and slic't ginger. If you will only soucethem boil them not down so much; if to jelly them, put to them someising-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, scalethem, wash out the blood, and soak them in fair water three or fourhours, leave no fat on them, then put them in a large pipkin with asmuch fair spring water as will cover them, or as many pints as poundof fish, put to it some ising-glass, and boil it close covered tilltwo parts and a half be wasted; then take it off and strain it, letit cool, and being cold take off the fat on the top, pare thebottom, and put the jelly into three pipkins, put three quarts ofwhite-wine to them, and a pound and a half of double refined sugarinto each pipkin; then to make one red put a quarter of an ounce ofwhole cinamon, two races of ginger, two nutmegs, two or threecloves, and a little piece of turnsole dry'd, the dust rubbed outand steep'd in some claret-wine, put some of the wine into thejelly. To make another yellow, put a little saffron-water, nutmeg, as muchcinamon as to the red jelly, and a race of ginger sliced. To the white put three blades of large mace, a race of gingerslic't, then set the jelly on the fire till it be melted, then havefiveteen whites of eggs beaten, and four pound and a half of refinedsugar, beat amongst the eggs, being first beaten to fine powder;then divide the sugar and eggs equally into the three foresaidpipkins, stir it amongst the sugar very well, set them on the fireto stew, but not to boil up till you are ready to run it; let eachpipkin cool a little before you run it, put a rosemary branch ineach bag, and wet the top of your bags, wring them before you runthem, and being run, put some into orange rinds, some into scollopshells, or lemon rindes in halves, some into egg shells or muscleshells, or in moulds for Jellies. Or you may make four colours, andmix some of the jelly with almonds-milk. You may dish the foresaid jellies on a pie-plate on a great dish infour quarters, and in the middle a lemon finely carved or cut intobranches, hung with jellies, and orange peels, and almond jelliesround about; then lay on a quarter of the white jelly on one quarterof the plate, another of red, and another of amber-jelly, the otherwhiter on another quarter, and about the outside of the plate of allthe colours one by another in the rindes of oranges and lemons, andfor the quarters, four scollop shells of four several colours, anddish it as the former. _Pike Jelly otherways. _ Take a good large pike, draw it, wash out the blood, and cut it inpieces, then boil it in a gallon or 6 quarts of fair spring water, with half a pound of ising-glass close covered, being first cleanscum'd, boil it on a soft fire till half be wasted; then strain thestock or broth into a clean bason or earthen pan, and being coldpare the bottom and top from the fat and dregs, put it in a pipkinand set it over the fire, melt it, and put it to the juyce of eightor nine lemons, a quart of white-wine, a race of ginger pared andslic'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 fourpound of double refined sugar first beaten to fine powder, stir itwith the eggs with a rouling pin, and then put it among the jelly inthe pipkin, stir them well together, and set it a stewing on a softcharcoal fire, let it stew there, but not boil up but one warm atleast, let it stew an hour, then take it off and let it cool alittle, run it through your jelly-bag, put a sprig of rosemary inthe bottom of the bag, and being run, cast it into moulds. Amongstsome of it put some almond milk or make it in other colours asaforesaid. _To make White Jelly of two Pikes. _ Take two good handsome pikes, scale and draw them, and wash themclean from the blood, then put to them six quarts of goodwhite-wine, and an ounce of ising-glass, boil them in a good largepipkin to a jelly, being clean scummed, then strain it and blow offthe fat. Then take a quart of sweet cream, a quart of the jelly, a pound anda half of double refined sugar fine beaten, and a quarter of a pintof rose-water, put all together in a clean bason, and give them awarm on the fire, with half an ounce of fine searsed ginger, thenset it a cooling, dish it into dice-work, or cast it into moulds andsome other coloured Jellies. Or in place of cream put inalmond-milk. _To roast a Pike. _ Take a pike, scour off the slime, and take out the entrails, lardthe back with pickled herrings, (you must have a sharp bodkin tomake the holes to lard it) then take some great oysters andclaret-wine, season the oysters with pepper and nutmeg, stuff thebelly with oysters, and intermix the stuffing with rosemary, tyme, winter savory, sweet marjoram, a little onion, and garlick, sowthese in the belly of the pike; then prepare two sticks about thebreadth of a lath, (these two sticks and the spit must be as broadas the pike being tied on the spit) tie the pike on windingpackthred about it, tye also along the side of the pike which is notdefended by the spit and the laths, rosemary, and bays, baste thepike 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 thepike, put the wine to it, and some beaten butter. _To fry Pikes. _ Draw them, wash off the slime and the blood clean, wipe them drywith a clean cloth, flour them, and fry them in clarifi'd butter, being fried crisp and stiff, make sauce with beaten butter, slic'tlemon, nutmeg, and salt, beaten up thick with a little friedparsley. Or with beaten butter, nutmeg, a little claret, salt, and slic'torange. Otherways, oyster-liquor, a little claret, beaten butter, slic'torange, and nutmeg, rub the dish with a clove of garlick, give thesauce a warm, and garnish the fish with slic't lemon or orange andbarberries. Small pikes are best to fry. _To fry a Pike otherways. _ The pike being scalded and splatted, hack the white or inside with aknife, and it will be ribbed, then fry it brown and crisp inclarified butter, being fried, take it up, drain all the butter fromit, and wipe the pan clean, then put it again into the pan withclaret, 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, anddish it, garnish it with lemon, and rub the dish with a clove ofgarlick. _To broil a Pike. _ Take a pike, draw it & scale it, broil it whole, splat it or scotchit with your knife, wash out the blood clean, and lay it on a cleancloth, salt it, and heat the gridiron very hot, broil it on a softfire, 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 oflemons or oranges, and garnish the fish with slices of oranges orlemons, and bunches of rosemary. _Otherways. _ Take a pike, as abovesaid, being drawn, wash it clean, dry it, andput 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 asoft fire, turn it and baste it often with some fine streight sprigsof rosemary, parsley, and tyme, baste it out of the dish where theoyl and vinegar is; then the pike being finely broil'd, dish it in aclean 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, andsalt and broil them with mints, and green fennil on a soft fire, andbaste them with butter, or oyl and vinegar, and being finelybroil'd, serve them with beaten butter and vinegar, or oyl andvinegar, with rosemary, time, and parsley; or other sauce, beatenbutter, and slices of lemon or orange. _To broil Herrings, Pilchards, or Sprats. _ Gill them, wash and dry them, salt and baste them with butter, broilthem on a soft fire, and being broi'ld serve them with beatenbutter, mustard, and pepper, or beaten butter and lemon; othersauce, 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 foregoingSection, 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 tothe bigness, wipe it clean from the blood and not wash it; then haveas much wine and water as you imagine will cover it, make the liquorboil, and put in a good handful of salt; when the liquor boils putin the salmon, and boil it up quick with a quart of white-winevinegar, keep up the fire stiff to the last, and being througlyboil'd, which will be in the space of half an hour or less, thentake it off the fire and let it cool, take it up into broad bottomedearthen 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 bundlehard, two or three cloves, two races of slic't ginger, three or fourblades of large mace, and a lemon peel. Others will boil it in beeronly. Or you may serve it being hot, and dish it on sippets in a cleanscowred dish; dish it round the dish or in pieces and garnish itwith 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 thickwith a little fair water, put 2 or three yolks of eggs dissolvedinto it, with a little of the liquor, grated nutmeg, and some slic'tlemon, pour it on the salmon, and garnish the dish with fine searsedmanchet, barberries, slic't lemon, and some spices, and fryed greensas aforesaid. _To stew a small Salmon, Salmon Peal, or Trout. _ Take a salmon, draw it, scotch the back, and boil it whole in astew-pan with white-wine, (or in pieces) put to it also some wholecloves, large mace, slic't ginger, a bay-leaf or two, a bundle ofsweet herbs well and hard bound up, some whole pepper, salt, somebutter, and vinegar, and an orange in halves; stew all together, andbeing well stewed, dish them in a clean scowred dish with carvedsippets, lay on the spices and slic't lemon, and run it over withbeaten butter, and some of the gravy it was stewed in; garnish thedish 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 someclaret-wine, large mace, slic't nutmeg, salt, wine-vinegar, slic'torange, and some sweet butter; being stewed and the sauce thick, dish it on sippets, lay the spices on it, and some slices oforanges, garnish the dish with some stale manchet finely searsed andstrewed over all. _To pickle Salmon to keep all the year. _ Take a Salmon, cut it in six round pieces, then broil it inwhite-wine, vinegar, and a little water, three parts wine andvinegar, and one of water; let the liquor boil before you put in thesalmon, and boil it a quarter of an hour; then take it out of theliquor, drain it very well, and take rosemary sprigs, bay-leaves, cloves, mace, and gross pepper, a good quantity of each, boil themin 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 withpepper, 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 theliquor; but let the liquor and spice be very cold before you put itto it; the salmon being close packed put in the liquor, and once inhalf 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, letthe 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 littlewine-vinegar, and let it lye a little in it in a broad pipkin with acover, put to it six spoonfuls of water, four of vinegar, as much ofwhite-wine, some salt, a bundle of sweet herbs, a few whole cloves, a little large mace, and a little stick of cinamon, close up thepipkin with paste, and set it in a kettle of seething water, therelet it stew three hours; thus you may do carps, trouts, or eels, andalter the taste at your pleasure. _To hash Salmon. _ Take salmon and set it in warm water, take off the skin, and mince ajole, rand, or tail with some fresh eel; being finely minced seasonit 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 overwith beaten butter, garnish the dish with stale grated manchetsearsed, some fryed oysters in batter, cockles, or prawns; sometimesfor variety use pistaches, asparagus boil'd and cut an inch long, orboil'd artichocks, and cut as big as a chesnut, some stewed oysters, or oyster-liquor, and some horse-raddish scraped, or some of thejuyce; and rub the bottom of the dish wherein you serve it with aclove of garlick. _To dress Salmon in Stoffado. _ Take a whole rand or jole, scale it, and put it in an earthenstew-pan, put to it some claret, or white-wine, some wine-vinegar, a few whole cloves, large mace, gross pepper, a little slic'tginger, salt, and four or five cloves of garlick, then have three orfour streight sprigs of rosemary as much of time, and sweetmarjoram, two or 3 bay leaves and parsley bound up into a bundlehard, and a quarter of a pound of good sweet butter, close up theearthen pot with course paste, bake it in an oven, & serve it onsippets of French bread, with some of the liquor and spices on it, run it over with beaten butter and barberries, lay some of the herbson 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 sweetsallet oyl or clarified butter, then set them by in a charger, andhave some white or claret-wine, & wine vinegar as much as will coverit, put the wine & vinegar into a pipkin with all maner of sweetherbs bound up in a bundle as rosemary, time, sweet marjoram, parslywinter-savory, bay-leaves, sorrel, and sage, as much of one as theother, large mace, slic't ginger, gross pepper, slic't nutmeg, wholecloves, and salt; being well boil'd together, pour it on the fish, spices and all, being cold, then lay on slic't lemons, andlemon-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, withthe 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 wellpacked, it will keep as long as sturgeon, but then it must not besplatted, 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 pipkinwith as much claret wine and water as will cover it, some raisins ofthe sun, prunes, currans, large mace, cloves, whole cinamon, slic'tginger, and salt, set it a stewing over a soft fire, and when itboils put in some thickning of strain'd bread, or flour, strain'dwith some prunes being finely stewed, dish it up on sippets in aclean scowred dish, put a little sugar in the broth, the fruit onand some slic't lemon. _To fry Salmon. _ Take a jole, rand, or chine, or cut it round through chine and allhalf an inch thick, or in square pieces fry it in clarified butter;being stiff & crisp fryed, make sauce with two or three spoonfuls ofclaret-wine, some sweet butter, grated nutmeg, some slices oforange, wine-vinegar, and some oyster-liquor; stew them alltogether, and dish the salmon, pour on the sauce, and lay on somefresh slices of oranges and fryed parsley, ellicksander, sage-leavesfryed in batter, pippins sliced and fryed, or clary fryed in butter, or yolks of eggs, and quarters of oranges and lemons round the dishsides, 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 inhis belly whole; the salmon being scalded and the slime wip't off, lard it with pickled herrings, or a fat salt eel, fill his bellywith some great oysters stewed, and some nutmeg; let the herbs betyme, rosemary, winter savory, sweet marjoram, a little onion andgarlick, 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 andbaste it with butter, draw it, turn it, and put some claret wine inthe pan under it, let the gravy drip into it, baste it out of thepan with rosemary and bayes, and put some anchoves into the winealso, with some pepper and nutmeg; then take the gravy and clear offthe fat, boil it up, and beat it thick with butter; then put thefish 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 takeaway the herbs. _Otherways. _ Take a rand or jole, cut it into four pieces, and season it with alittle nutmeg and salt, stick a few cloves, and put it on a smallspit, put between it some bay-leaves, and stick it with littlesprigs of rosemary, roast it and baste it with butter, save thegravy, with some wine-vinegar, sweet butter, and some slices oforange; 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 thethickness of an inch, steep these in wine-vinegar, good sweet salletoyl and salt, broil them on a soft fire, and baste them with thesame sauce they were steeped in, with some streight sprigs ofrosemary, sweet marjoram, tyme, and parsley: the fish being broil'd, boil up the gravy and oyster-liquor, dish up the fish, pour on thesauce, 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 threecloves of garlick, slic't ginger, gross pepper and salt; beingsteeped about two hours, broil it on a soft fire, and baste it withbutter, 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 littleoyster-liquor put to it, dish the fish, warm the sauce it was stewedin, and pour it on the fish either in butter or oyl, lay the spicesand 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 androsemary 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 thickwith beaten butter, claret wine, nutmeg, and some slices of orange. Otherways, with gravy of the salmon, butter, juyce of orange orlemon, sugar, and cinamon, beat up the sauce with the butter prettythick, dish up the salmon, pour on the sauce, and lay it on slicesof lemon. Or beaten butter, with slices of orange or lemon, or the juyce ofthem, or grape verjuyce and nutmeg. Otherways, the gravy of the salmon, two or three anchoves dissolvedin 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, scrapeout 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 theseasoning, lay on the salmon, and put some whole cloves on it, someslic'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 samespices, and not scotch it but lay on the skin again, and lard itwith Eels. For the past only boiling liquor, with three gallons of fine orcourse flour made up very stiff. _To make minced Pies of Salmon. _ Mince a rand of fresh salmon very small, with a good fresh water eelbeing flayed and boned; then mince, some violet leaves, sorrel, strawberry-leaves, parsley, sage, savory, marjoram, and time, mingleall 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 beingbaked ice them, and scrape on sugar; Make them according to theseforms. _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, beatenginger, caraway-seed, rose-water, butter, verjuyce, sugar, andorange-peel minced mingle all together with some slic't dates, andcurrans, 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 inall points as beforesaid, put five or six yolks of eggs to it withone or two whites, make it into balls or rouls, with some hard eggsin quarters, put some butter in the pye, lay on the rouls, and onthem large mace, dates in halves, slic't lemon, grapes, orbarberries, & butter, close it up, bake it, and ice it; being baked, cut up the cover, fry some sage-leaves in batter, in clarifiedbutter, and stick them in the rouls, cut the cover, and lay it onthe plate about the pie, or mingle it with an eel cut into dicework, 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 theliquor 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, andbarberries, then make a lear or sauce with beaten butter, a littlewater, slices of lemon, juyce of grapes or orange, strained with theyolks 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'tginger, & large mace, put some wine vinegar to them, and two orthree cloves; then set on the fire a kettle with as much wine aswater, when the pan boils put in the fish and some salt; boil itwith a soft fire, & being finely boiled and whole, take them up witha 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; beingboil'd to a jelly, pour it on the fish, spices and all into anearthen flat bottomed pan, cover it up close, and when you dish thefish, serve it with some of the jelly on it, garnish the dish withslic't ginger and mace, and serve with it in saucers wine vinegar, minc't fennil and slic't ginger; garnish the dish with green fenniland flowers, and parsley on the fish. _To marinate Mullets or Bace. _ Scale the mullets, draw them, and scrape off the slime, wash & drythem with a clean cloth, flour them and fry them in the best salletoyl 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, andfine fryed, lay them by in an earthen pan or charger till they beall fry'd, lay them in a large flat bottom'd pan that they may lieby one another, and upon one another at length, and pack them close;then make pickle for them with as much wine vinegar as will coverthem 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 wholepepper; give these things a warm or two on the fire, pour it on thefish, 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 lemonover the fish with the peels, and keep them close covered for youruse. If this fish were barrel'd up, it would keep as long assturgeon, put half wine vinegar, and half white-wine, the liquor notboil'd, nor no herbs in the liquor, but fry'd bay-leaves, slic'tnutmegs, whole cloves, large mace, whole pepper, and slic't ginger;pack the fishes close, and once a month turn the head of the vesseldownward; 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 ofbay-leaves, as much of rosemary, and a quarter of a pound of pepperbeaten, put these together, and let them boil softly, season it witha little salt, then fry your fish in special good sallet oyl, beingwell clarifi'd, the fish being fryed put them in an earthen vesselor barrel, lay the bay-leaves, and rosemary between every layer ofthe fish, and pour the broth upon it, when it is cold close up thevessel; thus you may use it to serve hot or cold, and when you dishit 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 scaleson, or without scales, and lay it in a dish with some good salletoyl, wine vinegar, salt, some sprigs of rosemary, time, and parsley, then heat the gridiron, and lay on the fish, broil it on a softfire, 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 wassteeped in, the herbs on it, and about the dish, cast on salt, andso serve it with slices of orange, lemon, or barberries. Or broil it in butter and vinegar with herbs as above-said, and makesauce with beaten butter and vinegar. Or beaten butter and juyce of lemon and orange. Sometimes for change, with grape verjuyce, juyce of sorrel, beatenbutter and the herbs. _To fry Mullets. _ Scale, draw, and scotch them, wash them clean, wipe them dry andflour them, fry them in clarified butter, and being fried, put themin a dish, put to them some claret wine, slic't ginger, gratednutmeg, an anchove, salt, and some sweet butter beat up thick, givethe fish a warm with a minced lemon, and dish it, but first rub thedish 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 itwith a salt eel, season it, and make a pudding for it with gratedbread, sweet herbs, and some fresh eel minced, put also the yolks ofhard 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 quartersor 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 ofMullet, then put on some capers, prawns, or cockles, yolks of eggsminced, butter, large mace, and barberries, close it up, and beingbak'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 garnishit with slic't lemon. Or you may bake it in a patty pan with better paste than that whichis 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, asmuch 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 beinghalf boil'd, put in some lemon-peel; being through boiled, serve itin this broth, with the spices, herbs, and slic't lemon on it; ordish it on sippets with the foresaid garnish, and serve it withbeaten butter. _Turbut otherways calvered. _ Draw the turbut, wash it clean, and boil it in half wine and halfwater, salt, and vinegar; when the pan boils put in the fish, withsome 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 abay-leaf or two; scotch the fish on the white side very thickoverthwart only one way, before you put it a boiling; being halfboiled, put in some lemon or orange peel; and being through boil'd, serve it with the spices, herbs, some of the liquor, onions, andslic't lemon. Or serve it with beaten butter, slic't lemon, herbs, spices, onionsand 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, whenthe pan boils put in the fish and scum it; being well boil'd dishit, and pour on it some stew'd oysters and slic't lemon; run it overwith beaten butter beat up thick with juyce of oranges, pour it overall, then cut sippets, and stick it with fryed bread. _Otherways. _ Serve them with beaten butter, vinegar, and barberries, and sippetsabout the dish. _To souce Turbut or Holyburt otherways. _ Take and draw the fish, wash it clean from the blood and slime, andwhen the pan boils put in the fish in fair water and salt, boil itvery 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 tokeep it long, boil it in as much water as white-wine, some winevinegar, slic't ginger, large mace, two or three cloves, and somelemon-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, boilthese fishes in no more liquor than will cover them, boil them on asoft fire simering. _To stew Turbut or Holyburt. _ Take it and cut it in slices, then fry it, and being half fryed putit in a stew-pan or deep dish, then put to it some claret, gratednutmeg, three or four slices of an orange, a little wine-vinegar, and sweet butter, stew it well, dish it, and run it over with beatenbutter, 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 willbe ribbid, then fry it almost brown with butter, take it up, draining all the butter from it, then the pan being clean, put it inagain with claret, slic't ginger, nutmeg, anchove, salt, and saffronbeat, fry it till it be half consumed, then put in a piece ofbutter, shaking it well together with a minced lemon, and rub thedish with a clove of garlick. To hash turbut, make a farc't meat of it, to rost or broil it, usein 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 withall manner of spices, as large mace, salt, cloves, slic't ginger, some great onions slic't, the tops of rosemary, time, sweetmarjoram, pick'd parsley, and winter savory, when the pan boils putin the flounders, and no more liquor than will cover them; cover thepan close, and boil them up quick, serve them hot or cold withslic'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 asoysters. _To boil Plaice hot to butter. _ Draw them, and wash them clean, then boil them in fair water andsalt, when the pan boils put them in being very new, boil them upquick with a lemon-peel; dish them upon fine sippets round aboutthem, slic't lemon on them, the peel and some barberries, beat upsome 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, andslic't ginger; being boil'd serve them in beaten butter, with thejuyce 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, somesweet 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; beingfried, put them in a dish or stew-pan, put to them some claret wine, grated nutmeg, wine vinegar, butter, pepper, and salt, stew themtogether with some slices of orange. _To bake a Lampry. _ Draw it, and split the back on the inside from the mouth to the endof the tail, take out the string in the back, flay her and truss herround, parboil it and season it with nutmeg, pepper, and salt, putsome butter in the bottom of the pie, and lay on the lampry with twoor three good big onions, a few whole cloves and butter, close it upand baste it over with yolks of eggs, and beer or saffron water, bake it, and being baked, fill it up with clarified butter, stop itup with butter in the vent hole, and put in some claret wine, butthat 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 fateel, flay it, draw it, and bone it, wipe them dry from the slime, and season them with pepper, salt, and nutmeg, cut them in equalpieces as may conveniently lye in a square or round pye, lay butterin the bottom, and three or four good whole onions, then lay a layerof eels over the butter, and on that lay a lampry, then another ofeel, thus do till the pye be full, and on the top of all put somewhole cloves and butter, close it up and bake it being basted overwith saffron water, yolks of eggs, and beer, and being baked andcold, fill it up with beaten butter. Make your pies according tothese forms. _To bake a Lampry in the Italian Fashion to eat hot. _ Flay it, and season it with nutmeg, pepper, salt, cinamon, andginger, fill the pie either with Lampry cut in pieces or whole, putto it raisins, currans, prunes, dryed cherries, dates, and butter, close it up, and bake it, being baked liquor it with strainedalmonds, grape verjuyce, sugar, sweet herbs chop't and boil'd alltogether, serve it with juyce of orange, white wine, cinamon, andthe blood of the lampry, and ice it, thus you may also do lampurnsbaked for hot. _To bake a Lampry otherways in Patty-pan or dish. _ Take a lampry, roast it in pieces, being drawn and flayed, baste itwith butter, and being roasted and cold, put it into a dish withpaste or puff paste; put butter to it, being first seasoned withpepper, nutmeg, cinamon, ginger, and salt, seasoned lightly, somesweet herbs chopped, grated bisket bread, currans, dates, or slic'tlemon, 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 posnetor stew-pan, cut them three inches long, and put to them somewhite-wine, white-wine vinegar, a little fair water, salt, largemace, and a good big onion stew the foresaid together with a littlebutter; being finely stewed and tender, dish them on carved sippets, or on slices of French bread, and serve them with boil'd curransboil'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 littlefair water, white-wine, an anchove, some oyster-liquor, large mace, two or three cloves bruised, salt, spinage, sorrel, and parsleygrosly minced with a little onion and pepper, dish them upon finecarved sippets; then broth them with a little of that broth, andbeat up a lear with some good butter, the yolk of an egg or two, andthe rinde and slices of a lemon. _To stew Eels. _ Flay them, cut them into pieces, and put them into a skillet withbutter, verjuyce, and fair water as much as will cover them, somelarge mace, pepper, a quarter of a pound of currans, two or threeonions, three or four spoonfuls of yeast, and a bundle of sweetherbs, stew all these together till the fish be very tender, thendish 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 serveit hot. _To stew Eels in an Oven. _ Cut them in pieces, being drawn and flayed, then season them withpepper, salt, and a few sweet herbs chopped small, put them into anearthen pot, and set them up on end, put to them four or five clovesof 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 incheslong, then put them into a broad mouthed pipkin with as muchwhite-wine and water as will cover them put to them some strippedtyme, sweet marjoram, savory, picked parsley, and large mace, stewthem well together and serve them on fine sippets, stick bay-leavesround the dish garnish the meat with slic't lemon, and the dish withfine grated manchet. _To stew whole Eels to be eaten hot. _ Take three good eels, draw, flay them, and truss them round, (or inpieces, ) then have a quart of white-wine, three half pints ofwine-vinegar, a quart of water, some salt, and a handful of rosemaryand tyme bound up hard, when the liquor boils put in the eels withsome whole pepper, and large mace; being boil'd, serve them withsome of the broth, beat up thick with some good butter and slic'tlemon, dish them on sippets with some grapes, barberries, orgooseberries. _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 clarifiedbutter, then stew them between two dishes, put to them some two orthree spoonfuls of claret or white-wine, some sweet butter, two orthree slices of an orange, some salt, and slic't nutmeg; stew allwell together, dish them, pour on the sauce, and run it over withbeaten butter, and slices of fresh orange, and put fine sippetsround the dish. _To dress Eels in Stoffado. _ Take two good eels, draw, flay them, and cut them in pieces threeinches long, put to them half as much claret wine as will coverthem, or white-wine, wine-vinegar, or elder-vinegar, some wholecloves, large mace, gross pepper, slic't ginger, salt, four or fivecloves of garlick, being put into a pipkin that will contain it, putto 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 thepipkin, and paste the cover, then stew it in an oven, in one hour itwill be baked, serve it hot for dinner or supper on fine sippets ofFrench bread, and the spices upon it, the herbs, slic't lemon, andlemon-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 backbone, and wash and wipe away the blood with a dry cloth, then seasonit with beaten nutmeg and salt, cut off the head and roul in thetail; being seasoned in the in side, bind it up in a fine whitecloth close and streight; then have a large skillet or pipkin, putin it some fair water and white wine, of each a like quantity, andsome salt, when it boils put in the eel; being boil'd tender take itup, and let it cool, when it is almost cold keep it in sauce foryour use in a pipkin close covered, and when you will serve it takeit 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 thedish with jelly, barberries and lemon. If you will have it jelly, put in a piece of ising-glass after theeel 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 thanwill just cover it; being tender boil'd with a little salt, take itup and boil down the liquor with a piece of ising-glass, a blade ofmace, 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 outthe back-bone, then take tyme, parsley, & sweet marjoram, mince themsmall, and mingle them with nutmeg, ginger, pepper, and salt; thenstrow it on the inside of the eels, then roul them up like a collarof 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, butlet 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, thensplit it down the back, take out the back bone and the guts, wipeout the blood clean, and season the eel with pepper, nutmeg, salt, and some sweet herbs minced and strowed upon it, roul it up, andbind it up close with packthred like a collar of brawn, boil it inwater, salt, vinegar, and two or three blades of mace, boil it halfan hour; and being boil'd, put to it a slic't lemon, and keep it inthe same liquor; when you serve it, serve it in a collar or cut itout in round slices, lay six or seven in a dish, and garnish it inthe dish with parsley and barberries, or serve with it vinegar insaucers. _To souce Eels otherways cut in pieces, or whole. _ Take two or three great eels, scowr them in salt, draw them and washthem clean, cut them in equal pieces three inches long, and scotchthem cross on both sides, put them in a dish with wine-vinegar, andsalt; then have a kettle over the fire with fair water and a bundleof sweet herbs 2 or three great onions, and some large mace; whenthe kettle boils put in the eels, wine, vinegar, and salt; beingfinely boil'd and tender, drain them from the liquor and when theyare cold take some of the broth and a pint of white wine, boil it upwith 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 putit in the last broth made for it, leave out the onions and herbs ofthe 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 andmince them, then season them with cloves and mace, mix with themsome good large oysters, a whole onion, salt, a little white-wine, and an anchove, stew them upon a soft fire, and serve them on finecarved sippets, garnish them with some slic't orange and run themover 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 theback-bone; being drawn, and the blood washed out, leave on the skin, and cut it in four pieces equally, salt them, and bast them withbutter, or oyl and vinegar; broil them on a soft fire, and beingfinely broil'd, serve them in a clean dish, with beaten butter andjuyce of lemon, or beaten butter, and vinegar, with sprigs ofrosemary round about them. _To broil salt Eels. _ Take a salt eel and boil it tender, being flayed and trust roundwith scuers, boil it tender on a soft fire, then broil it brown, andserve it in a clean dish with two or three great onions boil'd wholeand tender, and then broil'd brown; serve them on the eel with oyland 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 thegravy, and roast it fine and brown, then make sauce with the gravy, a little vinegar, salt, pepper, a clove or two, and a little gratedparmisan, or old _English_ cheese, or a little botargo grated; theeel being roasted, blow the fat off the gravy, and put to it a pieceof sweet butter, shaking it well together with some salt, put it ina 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 fourinches long, spit it on a small spit with some bay-leaves, or largesage leaves between each piece spit it cross ways, and roast it;being roasted, serve it with beaten butter, beaten with juyce oforanges, lemons, or elder vinegar, and beaten nutmeg, or serve itwith 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 pyewith some prunes, currans, grapes, gooseberries, or barberries, large mace, slic't dates and butter, close it up and bake it, beingbaked, 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 theeel 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 withnutmeg, 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 andbake them; being baked liquor them with beaten butter, beat up thickwith the yolks of two eggs, and slices of an orange. Sometimes you may bake them with a minced onion, some raisins of thesun, 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 somebutter in the pye, and lay a lay of Eel, and a lay of watred saltEel, cut into great lard as big as your finger, lay a lay of it, andanother of minced eel, thus lay six or seven lays, and on the toplay on some whole cloves, slic't nutmeg, butter, and some slices ofsalt eel, close it up and bake it, being baked fill it up with someclarified butter, and close the vent. Make your pye round accordingto 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 largetenches, scale, splat, and bone them, cut off the heads and fins, asalso of the eels; cut both eels, and tenches a handful long, &season them with pepper, salt and nutmeg; then lay some butter inthe 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, & wholecloves and on that butter, close it up and bake it; being baked andcold, fill it up with clarified butter. Or you may bake them whole, and lay them round in the pye, beingflayed, boned, and seasoned as the former, bake them as you do alampry, 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, minceit small, and pare two or three wardens or pears, mince of them asmuch as of the eel, or oysters, temper and season them together withginger, 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 mincethe fish being taken from the bones, mince also some pippins, wardens, figs, some great raisins of the sun, season them withcloves, mace, pepper, salt, sugar, saffron, prunes, currans, dateson the top, whole raisins, and butter, make pies according to theseforms; fill them, close them up and bake them, being baked, liquorthem with grape verjuyce, slic't lemon, butter, sugar, andwhite-wine. _Other minced Eel Pyes. _ Take 2 or three good large eels, being cleans'd, mince them & seasonthem with cloves, mace, pepper, nutmeg, salt, and a good big onionin the bottom of your pye, some sweet herbs chopped, and onions, putsome goosberries and butter to it, and fill your pie, close it upand bake it, being baked, liquor it with butter and verjuyce, orstrong fish broth, butter, and saffron. _Otherways. _ Mince some wardens or pears, figs, raisins, prunes, and season themas abovesaid with some spices, but no onions nor herbs, put to themgoosberries, saffron, slic't dates, sugar, verjuyce, rose-water, andbutter; then make pyes according to these forms, fill them and bakethem, being baked, liquor them with white batter, white-wine andsugar, and ice them. _To boil Conger to be eaten hot. _ Take a piece of conger being scalded and wash'd from the blood andslime, lay it in vinegar & salt, with a slice or two of lemon, andsome large mace, slic't ginger, and two or three cloves, then setsome liquor a boiling in a pan or kettle, as much wine and water aswill cover it when the liquor boils put in the fish, with thespices, and salt, and when it is boil'd put in the lemon, and servethe fish on fine carved sippets; then make a lear or sauce withbeaten butter, beat with juyce of oranges or lemons, serve it withslic't lemon on it, slic't ginger and barberries; and garnish itwith 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 muchwater, butter, and slic't ginger, stew these well together, andserve them on sippets with slic't orange, lemon, and barberries, andrun them over with beaten butter. _To marinate Conger. _ Scald and draw it, cut it into pieces, and fry it in the best salletoyl you can get; being fried put it in a little barrel that willcontain it; then have some fryed bay-leaves, large mace, slic'tginger, and a few whole cloves, lay these between the fish, put toit white-wine, vinegar, and salt, close up the head, and keep it foryour 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 orfour pieces, then have a pan of fair water, and make it boil, put inthe fish, with a good quantity of salt, and let it boil very softlyhalf an hour: being tender boil'd, set it by for your use forpresent spending; but to keep it long, boil it with as much wine aswater, 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 takeout the bone, being first flayed and scalded, then have a good largeeel or two, flay'd also and boned, seasoned in the inside withminced nutmeg, mace, and salt, seasoned and cold with the eel in theinside, 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 andtime, put some beaten nutmeg in his belly, salt, some stripped time, and some great oysters parboil'd, roast it with the skin on, andsave the gravy for the sauce, boil'd up with a little claret-wine, beaten butter, wine vinegar, and an anchove or two, the fat blownoff, and beat up thick with some sweet butter, two or three slicesof 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 roastingit 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 andbasted with butter, or steeped in oyl and vinegar, broil them raw, and serve them with the same sauce you steeped them in, bast themwith rosemary, time, and parsley, and serve them with the sprigs ofthose herbs about them, either in beaten butter, vinegar, or oyl andvinegar, and the foresaid herbs: or broil the pieces splatted like aspitch-cock of an eel, with the skin on it. _To fry Conger. _ Being scalded, and the fins shaved off, splat it, cut it into roulsround 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 inbutter. _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 tothese forms. _To stew a Lump. _ Take it either flayed (or not) and boil it, being splated in a dishwith 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 overwith some beaten butter, beat up with two or three slices of anorange, and some of the gravy of the fish, run it over the lump, andgarnish the meat with slic't lemon, grapes, barberries, orgooseberries. _To bake a Lump. _ Take a lump, and cut it into pieces, skin and all, or flay it, andpart it in two pieces of a side, season it with nutmeg, pepper, andsalt, and lay it in the pye, lay on it a bay-leaf or two, three orfour blades of large mace, the slices of an orange, gooseberries, grapes, barberries, and butter, close it up and bake it, being bakedliquor 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 andmace, but let the liquor boil before you put them in; being finelyboil'd, take them up and dish them in a clean dish on fine carvedsippets, garnish the fish with large mace, slic't lemon, gooseberries, grapes, or barberries, and beat up some butter thickwith juyce of oranges, white-wine, or grape verjuyce and run it overthe fish. Sometimes you may put some stew'd oysters on them. _Otherways. _ Take the soals, flay and draw them, and scotch one side with yourknife, lay them in a dish, & pour on them some vinegar and salt, letthem lie in it half an hour, in the mean time set on the fire somewater, white-wine, six cloves of garlick, and a faggot of sweetherbs; then put the fish into the boiling liquor, and the vinegarand salt where they were in steep; being boiled, take them up anddrain them very well, then beat up sweet butter very thick, and mixwith it some anchoves minced small, and dissolved in the butter, pour it on the fish being dished, and strow on a little gratednutmeg, and minced orange mixt in the butter. _To stew Soals. _ Being flayed and scotched, draw them and half fry them, then takesome claret wine, and put to it some salt, grated ginger, and alittle garlick, boil this sauce in a dish, when it boils put thesoals therein, and when they are sufficiently stewed upon theirbacks, lay the two halves open on the one side and on the other;then lay anchoves finely washed and boned all along, and on theanchoves slices of butter, then turn the two sides over again, andlet them stew till they be ready to be eaten, then take them out ofthe sauce, and lay them on a clean dish, pour some of the liquorwherein they were stewed upon them, and squeeze on an orange. _Otherways. _ Draw, flay, and scotch them, then flour them and half fry them inclarified butter, put them in a clean pewter dish, and put to themthree or four spoonfuls of claret wine, two of wine vinegar, twoounces of sweet butter, two or three slices of an orange, a littlegrated nutmeg, and a little salt; stew them together close covered, and being well stewed dish them up in a clean dish, lay some slicedlemon 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 laythem on a pye-plate, and cut your lard all of an equall length, oneach side lear it but short; then flour the Soals, and fry them inthe best ale you can get; when they are fryed lay them on a warmdish, and put to them anchove sauce made of some of the gravy in thepan, and two or three anchoves, grated nutmeg, a little oyl orbutter, and an onion sliced small, give it a warm, and pour it onthem 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 verythick, not too deep, then have white-wine, wine vinegar, cloves, mace, sliced ginger, and salt, set it over the fire to boil in akettle fit for it; then take parsley, tyme, sage, rosemary, sweetmarjoram, and winter savory, the tops of all these herbs picked, inlittle branches, and some great onions sliced, when it boils put inall the foresaid materials with no more liquor than will just coverthem, cover them close in boiling, and boil them very quick, beingcold dish them in a fair dish, and serve them with sliced lemon, andlemon-peels about them and on them. _Otherways. _ Draw them and wash them clean, then have a pint of fair water withas much white-wine, some wine vinegar & salt; when the pan or kettleboils, put in the soals with a clove or two, slic't ginger, and somelarge mace; being boil'd and cold, serve them with the spices, someof 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 washout the blood clean, then take out all the fat, and to every poundof fish take a pint of fair spring-water or more, set the fish aboiling in a clean pipkin or pot, and when it boils scum it, and putin some ising-glass, boil it till one fourth part be wasted, thentake it off and strain it through a strong canvas cloth, set it tocool, 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 ahalf of refined sugar, two nutmegs, 2 races of ginger, 2 pieces ofwhole cinamon, a grain of musk, and 8 whites of eggs, stir themtogether with a rowling-pin, and equally divide it into the severalpipkins amongst the jellies, set them a stewing upon a soft charcoalfire, when it boils up, run it through the jelly-bags, and pour itupon 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 choppedsmall, put them in a dish with some claret-wine and two or threeanchoves the space of half an hour, being first larded with smalllard of a good fresh eel, then spit them, roast them and set thewine under them, baste them with butter, and being roasted, dishthem round the dish; then boil up the gravy under them with three orfour slices of an orange, pour on the sauce, and lay on some slicesof lemon. Marinate, broil, fry and bake Soals according as you do Carps, asyou 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 twoor 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 pintof wine vinegar, and the foresaid spices, but not the lemon; beingfinely 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, stewthem in a broad mouthed pipkin with two or three good big onions, fome large mace, two or three cloves, pepper, salt, some slic'tnutmeg, a bay-leaf or two some white-wine and water, butter, and arace of slic't ginger, stew them well together, and serve them onsippets of French bread, run them over with beaten butter, slic'tlemon and barberries, and garnish the dish with the same. _Sturgeon buttered. _ Boil a rand, tail, or jole in water and salt, boil it tender, andserve 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, andskin, mince the meat very small, and season it with beaten mace, pepper, salt, and some sweet herbs minced small, stew all in anearthen pipkin with two or three big whole onions, butter, andwhite-wine; being finely stewed, serve it on sippets with beatenbutter, 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 anearthen pan dry, and close it up with a piece of course paste; beingbaked and cold slice it into little slices as small as a threepence, and dish them in a fine clean dish, lay them round the bottomof it, and strow on them pepper, salt, a minced onion, a mincedlemon, 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 theblood, 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, orbowls; then have 2 firkins, and being cold, pack it in them as youdo boil'd sturgeon that is kept in pickle, then make the sauce orpickle of 2 gallons of white-wine, and three gallons of white-winevinegar; put to them six good handfuls of salt, 3 in each vessel, a quarter of a pound large mace, six ounces of whole pepper, andthree 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, thespices 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 itwith cloves, mace, pepper, and salt, mince some sweet herbs and putto 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 tothe head, cut it into rands and joles a foot long or more, then washoff the blood and slime, and steep it in wine-vinegar, andwhite-wine, as much as will cover it, or less, put to it eightounces of slic't ginger, six ounces of large mace, four ounces ofwhole cloves, half a pound of whole pepper, salt, and a pound ofslic't nutmegs, let these steep in the foresaid liquor six hours, then put them into broad earthen pans flat bottom'd, and bake themwith this liquor and spices, cover them with paper, it will ask fouror five hours baking; being baked serve them in a large dish injoles or rands, with large slices of French bread in the bottom ofthe dish, steep them well with the foresaid broth they were bakedin, some of the spices on them, some slic't lemon, barberries, grapes, or gooseberries, and lemon peel, with some of the samebroth, beaten butter, juyce of lemons and oranges, and the yolks ofeggs beat up thick. If to eat cold, barrel it up close with this liquor and spices, fillit up with white-wine or sack; and head it up close, it will keep ayear very well, when you serve it, serve it with slic't lemon, andbay-leaves about it. _To souce Sturgeon to keep all the year. _ Take a Sturgeon, draw it, and part it down the back in equal sidesand rands, put it in a tub into water and salt, and wash it from theblood and slime, bind it up with tape or packthred, and boil it in avessel that will contain it, in water, vinegar, and salt, boil itnot too tender; being finely boil'd take it up, and being prettycold, 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, thevessels being very well filled and packed close, put into it eighthandfuls of salt, six gallons of white wine, and four gallons ofwhite wine vinegar, close on the heads strong and sure, and once amonth 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 thesea or river, (or any piece) and either broil it in a whole rand, orslices an inch thick, salt them, and steep them in oyl-olive andwine vinegar, broil them on a soft fire, and baste them with thesauce it was steeped in, with branches of rosemary, tyme, andparsley; being finely broiled, serve it in a clean dish with some ofthe sauce it was basted with, and some of the branches of rosemary;or baste it with butter, and serve it with butter and vinegar, beingeither beaten with slic't lemon, or juyce of oranges. _Otherways. _ Broil it on white paper, either with butter or sallet oyl, if youbroil 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 inbutter, some beaten butter, with lemon, claret, and nutmeg. _To fry Sturgeon. _ Take a rand of fresh sturgeon, and cut it into slices of half aninch thick, hack it, and being fried, it will look as if it wereribbed, fry it brown with clarified butter; then take it up, makethe pan clean, and put it in again with some claret wine, ananchove, salt, and beaten saffron; fry it till half be consumed, andthen put in a piece of butter, some grated nutmeg, grated ginger, and some minced lemon; garnish the dish with lemon, dish it, and runjelly first rubbed with a clove of garlick. _To jelly Sturgeon. _ Season a whole rand with pepper, nutmeg, and salt, bake it dry in anearthen 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 inpieces as big as a goose-egg, season them with nutmeg, pepper, andsalt, and stick each piece with two or 3 cloves, draw them withrosemary, & spit them thorow the skin, and put some bay-leaves orsage-leaves between every piece; baste them with butter, and beingroasted serve them on the gravy that droppeth from them, beatenbutter, juyce of orange or vinegar, and grated nutmeg, serve alsowith it venison sauce in saucers. _To make Olines of Sturgeon stewed or roasted. _ Take spinage, red sage, parsley, tyme, rosemary, sweet marjoram, andwinter-savory, wash and chop them very small, and mingle them withsome currans, grated bread, yolks of hard eggs chopped small, somebeaten mace, nutmeg, cinamon and salt; then have a rand of freshsturgeon, cut in thin broad pieces, & hackt with the back of achopping knife laid on a smooth pie-plate, strow on the minced herbswith the other materials, and roul them up in a roul, stew them in adish in the oven, with a little white-wine or wine-vinegar, some ofthe farcing under them, and some sugar; being baked, make a learwith 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 mincedherbs, as tyme, savory, sweet marjoram, violet-leaves, strawberryleaves, spinage, mints, sorrel, endive and sage; mince these herbsvery 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 ofthem, 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 servethem 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, andcut it into rands and joles, cast it into fair water and salt, washoff the slime and blood, and put it into broad earthen pans, beingfirst stuffed with penniroyal, or other sweet herbs; stick it withcloves and rosemary, and bake it in pans dry, (or a littlewhite-wine to save the pans from breaking) then take white or claretwine and make a pickle, half as much wine vinegar, some wholepepper, large mace, slic't nutmegs, and six or seven handfuls ofsalt; being baked and cold, pack and barrel it up close, and fill itup 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 welllarded, 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 wholecloves on it, some slic't nutmeg, slic't ginger, and good store ofbutter, close it up, and bake it, being baked fill it up withclarified butter. _To bake Sturgeon otherways with Salmon. _ Take a rand of sturgeon, cut it into large thick slices, & 2 randsof fresh salmon in thick slices as broad as the sturgeon, season itwith the same seasoning as the former, with spices and butter, closeit 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, andnot wash it, cut it into large slices; then have carps, tenches, ora good large eel flayed and boned, your tenches and carps scaled, boned, and wiped dry, season your sturgeon and the other fishes withpepper, nutmeg, and salt, put butter in the bottom of the pie, andlay a lay of sturgeon, and on that a lay of carps, then a lay ofsturgeon, and a lay of eels, next a lay of sturgeon, and a lay oftench, and a lay of sturgeon above that; lay on it some slic'tginger, slic't nutmeg, and some whole cloves, put on butter, closeit up, and bake it, being baked liquor it with clarified butter. Orbake 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 itwith pepper, cloves, mace, and salt; then have a good fresh fat eelor 2 flayed and boned, cut it into lard as big as your finger, andlay some in the bottom of the pye, some butter on it, and some ofthe minced meat or sturgeon, and so lard and meat till you havefilled the pye, lay over all some slices of sturgeon, sliced nutmeg, sliced ginger, and butter, close it up and bake it, being baked fillit up with clarified butter. If to eat hot, give it but half theseasoning, 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 awalnut, & season it lightly with pepper, nutmeg, and salt; laybutter in the bottom of the pye, put in the sturgeon, and put to ita good big onion or two whole, some large mace, whole cloves, slic'tginger, some large oysters, slic't lemon, gooseberries, grapes, orbarberries, and butter, close it up and bake it, being bak'd, fillit up with beaten butter, beaten with white-wine or claret, andjuyce or slices of lemon or orange. To this pye in Winter, you may use prunes, raisins, or currans, andliquor it with butter, verjuyce, and sugar, and in Summer, peaseboil'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 apye and lay some butter in the bottom of it, then the pieces ofsturgeon, and two or three bay-leaves, some large mace, three orfour whole cloves, some blanched chesnuts, gooseberries, grapes, orbarberries, and butter, close it up and bake it, and being baked, liquor it with beaten butter, and the blood of the sturgeon boil'dtogether 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 ofcarp, a pound of turbut, a pound of mullet, scaled, cleans'd, andbon'd, a tench, and a lobster, cut all the fishes into the form ofdice, and mingle with them a quart of prawns, season them alltogether with pepper, nutmeg & salt, mingle some cockles among them, boil'd artichocks, fresh salmon, and asparagus all cut intodice-work. Then make pyes according to these forms, lay butter inthe bottom of them, then the meat being well mingled together, nextlay on some gooseberries, grapes, or barberries, slic't oranges orlemons, 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 sweetbutter, 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, beingflay'd and bon'd, then mince some sweet herbs with an onion, seasonit with cloves, mace, pepper, nutmeg and salt, mingle amongst itsome grapes, gooseberries, or barberries, and fill the pye, havingfirst put some butter in the bottom of it, lay on the meat, and morebutter 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 verysmall, then mince a little spinage, violet leaves, strawberryleaves, sorrel, parsley, sage, savory, marjoram, and time, minglethem 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, roastit in pieces, and save the gravy, being roasted mince it small, butsave some to cut into dice-work, also some of the eels in the sameform, mingle it amongst the rest with some beaten pepper, salt, nutmeg, some gooseberries, grapes, or barberries, put butter in thebottom of the pye, close it up and bake it, being baked liquor itwith gravy, juyce of orange, nutmeg, and butter. Sometimes add to it currans, sweet herbs, and saffron, and liquor itwith 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 withpepper, salt, nutmeg, cinamon, ginger, caraway-seed, rose-water, butter, sugar, and orange peel minced, mingle all together with someslic'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 agood fat fresh eel, being minced, season it with pepper, nutmeg, salt, cinamon, ginger, caraways, slic't dates, four or eight raweggs, and the yolks of six hard eggs in quarters, mingle alltogether, and make them into balls or rolls, fill the pye, and layon 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 bakedcut up the cover, and stick it with balls, with fryed sage-leaves inbatter; liquor it as aforesaid, and lay on it a cut cover, scrape onsugar. _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 cutinto dice-work, some fresh eel, dry'd cherries, prunes taken fromthe stones, grapes, some mushrooms & oysters; season the foresaidthings all together in a dish or tray, with some pepper, nutmeg, andsalt, roul them in the slices of the hacked sturgeon with the lardedside outmost, lay them in the pye with the butter under them; beingfilled 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, andsugar, 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, minceit with fresh eel, some sweet herbs, a few green onions, pennyroyal, grated bread, nutmeg, pepper, and salt, currans, gooseberries, andeggs; mingle all together, and make it into balls, fill the pye withthe 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 putsome currans to it, nutmeg, pepper, and cloves beaten, some sweetherbs minced small, some salt, saffron, and raw yolks of eggs. _Other stuffings or Puddings. _ Grated bread, nutmeg, pepper, sweet herbs minced very fine, four orfive 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 somesweet herbs minc't small, some grated bread, yolks of eggs, salt, nutmeg, pepper, some gooseberries, grapes or barberries, and make itinto 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, andseason them as the other fishes lightly with the same spices. Thenmake 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, orgooseberries, and butter, make your pye, and put butter in thebottom of it, mix them all together, and fill the pye, then put intwo or three bay-leaves, and a few whole cloves, mix the mincedballs among the other meat and roots; then lay on the top some largemace, potatoes, barberries, grapes, or gooseberries, chesnuts, pistaches and butter, close it up and bake it, fill it up withbeaten butter, beaten with the juyce of oranges, dish and cut up thecover, and put all over it slic't lemons, and sometimes to the learthe yolk of an egg or two. _To make minced Herring Pies. _ Take salt herrings being watered, crush them between your hands, andyou shall loose the fish from the skin, take off the skin whole, andlay them in a dish; then have a pound of almond paste ready, mincethe herrings, and stamp them with the almond paste, two of the miltsor rows, five or six dates, some grated manchet, sugar, sack, rose-water, and saffron, make the composition somewhat stiff, andfill the skins, put butter in the bottom of your pye, lay on theherring, and on them dates, gooseberries, currans, barberries, andbutter, 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 thedishes of minced pyes you may use those forms for any kind of mincedpies, either of flesh, fish, or fowl, which I have particularized insome places of my Book. _Otherways. _ Bone them, and mince them being finely cleansed with 2 or threepleasant 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 somepippins, season it with nutmeg, cinamon, ginger, pepper, caraway-seed, currans, minced raisins, rose-water, mincedlemon-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 goodpot-herbs, mix them together, and season them with the seasoningaforesaid, then liquor it with butter, verjuyce, sugar, and beatencinamon, 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, thequantity of three pints or a pottle; being parboil'd, wash them inwarm water clean from the dregs, beard them and put them in a pipkinwith a little white wine, & some of the liquor they were parboil'din, a whole onion, some salt, and pepper, and stew them till they behalf done; then put them and their liquor into a frying-pan, frythem a pretty while, put to them a good piece of sweet butter, andfry them a therein so much longer, then have ten or twelve yolks ofeggs dissolved with some vinegar, wherein you must put in someminced parsley, and some grated nutmeg, put these ingredients intothe oysters, shake them in the frying-pan a warm or two, and servethem up. _To stew Oysters otherways. _ Take a pottle of large great oysters, parboil them in their ownliquor, then wash them in warm water from the dregs, & put them in apipkin with a good big onion or two, and five or six blades of largemace, a little whole pepper, a slic't nutmeg, a quarter of a pint ofwhite wine, as much wine-vinegar, a quarter of a pound of sweetbutter, and a little salt, stew them finely together on a soft firethe space of half an hour, then dish them on sippets of Frenchbread, slic't lemon on them, and barberries, run them over withbeaten butter, and garnish the dish with dryed manchet grated andsearsed. _To stew Oysters otherways. _ Take a pottle of large great oysters, parboil them in their ownliquor, then wash them in warm water, wipe them dry, and pull awaythe fins, flour them and fry them in clarifi'd butter fine andwhite, then take them up, and put them in a large dish with somewhite or claret wine, a little vinegar, a quarter of a pound ofsweet butter, some grated nutmeg, large mace, salt, and two or threeslices of an orange, stew them two or three warms, then serve themin a large clean scowred dish, pour the sauce on them, and run themover with beaten butter, slic't lemon or orange, and sippets roundthe 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, andput them in a pipkin with some of their own liquor, a pint ofwhite-wine, a little wine vinegar, six large maces, 2 or three wholeonions, a race of ginger slic't, a whole nutmeg slic't, twelve wholepepper corns, salt, a quarter of a pound of sweet butter, and alittle faggot of sweet herbs; stew all these together very well, then drain them through a cullender, and dish them on fine carvedsippets; then take some of the liquor they were stewed in; beat itup thick with a minced lemon, and half a pound of butter, pour it onthe oysters being dished, and garnish the dish and the oysters withgrapes, grated bread, slic't lemon, and barberries. _Or thus. _ Boil great oysters in their shells brown, and dry, but burn themnot, then take them out and put them in a pipkin with some goodsweet butter, the juice of two or three oranges, a little pepper, and grated nutmeg, give them a warm, and dish them in a fair scowreddish with carved sippets, and garnish it with dryed, grated, searsedfine manchet. _To make Oyster Pottage. _ Take some boil'd pease, strain them and put them in a pipkin withsome capers, some sweet herbs finely chopped, some salt, and butter;then have some great oysters fryed with sweet herbs, and groslychopped, put them to the strained pease, stew them together, servethem on a clean scowred dish on fine carved fippets, and garnish thedish with grated bread. _Otherways. _ Take a quart of great oysters, parboil them in their own liquor, andstew them in a pipkin with some capers, large mace, a faggot ofsweet herbs, salt, and butter, being finely stewed, serve them onslices of dryed _French_ bread, round the oysters slic't lemon, andon the pottage boil'd spinage, minced, and buttered, but first pouron the broth. _To make a Hash of Oysters. _ Take three quarts of great oysters, parboil them, and save theirliquor, then mince 2 quarts of them very fine, and put them astewing in a pipkin with a half pint of white wine, a good big onionor two, some large mace, a grated nutmeg, some chesnuts, andpistaches, and three or 4 spoonfuls of wine-vinegar, a quarter of apound of good sweet butter, some oyster liquor, pepper, salt, and afaggot of sweet herbs; stew the foresaid together upon a soft firethe space of half an hour, then take the other oysters, and seasonthem with pepper, salt and nutmeg, fry them in batter made of fineflour, egg, salt, and cream, make one half of it green with juyce ofspinage, and sweet herbs chopped small, dip them in these batters, and fry them in clarified butter, being fried keep them warm in anoven; then have a fine clean large dish, lay slices of French breadall over the bottom of the dish, scald and steep the bread with somegravy of the hash, or oyster-liquor, & white wine boil'd together;dish the hash all over the slices of bread, lay on that the fryedoysters, chesnuts, and pistaches; then beat up a lear or sauce ofbutter, 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 withsome slic't lemon, and lemon-peel; garnish the dish with gratedbread, being dryed and searsed, some pistaches, chesnuts, carvedlemons, & fryed oysters. Sometimes you may use mushrooms boild in water, salt, sweetherbs--large mace, cloves, bayleaves, two or three cloves ofgarlick, then take them up, dip them in batter & fry them brown, make sauce for them with claret, and the juyce of two or threeoranges, salt, butter, the juyce of horse-raddish roots beaten andstrained, grated nutmeg, and pepper, beat them up thick with theyolks of two or three eggs, do this sauce in a frying-pan, shakethem 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 intheir 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 withthree pints of sweet sallet oyl, put them in a dish, and set thembefore 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'tnutmegs, two races of slic't ginger, some twenty cloves, twice asmuch of whole pepper, and some salt; boil all the foresaid spices ina pipkin, with a quart of white wine, a pint of wine vinegar, rosemary, tyme, winter savory, sweet marjoram, bay leaves, sage, andparlsey, the tops of all these herbs about an inch long; then takethree or four good lemons, slic't dish up the oysters in a cleanscowred dish, pour on the broth, herbs, and spices on them, lay onthe slic't lemons, and run it over with some of the oyl they werefried 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 liquorand wash the oysters in warm water, then after steep them inwhite-wine, wine-vinegar, slic't nutmeg, large mace, whole pepper, salt, and cloves; give them a warm on the fire, set them off and letthem 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 andsalt, fry them, and being fryed keep them warm, then take some ofthe spices liquor, some of the oysters-liquor, and some butter, beatthese things up thick with the slices of an orange or two, and twoor three yolks of eggs; then dish the fryed oysters in a fine cleandish on a chafing-dish of coals, run on the sauce over them with thespices, slic't orange, and barberries, and garnish the dish withsearsed manchet. _To Jelly Oysters. _ Take ten flounders, two small pikes or plaice, and 4 ounces of isingglass; being finely cleansed, boil them in a pipkin in a pottle offair 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 astrainer into a bason or deep dish; being cold pare off the top andbottom and put it in a pipkin, with the juyce of six or seven greatlemons to a pottle of this broth, three pound of fine sugar beatenin a dish with the whites of twelve eggs rubbed all together with arouling-pin, and put amongst the jelly, being melted, but not toohot, set the pipkin on a soft fire to stew, put in it a grain ofmusk, and as much ambergriece well rubbed, let it stew half an houron the embers, then broil it up, and let it run through yourjelly-bag; then stew the oysters in white wine, oyster-liquor, juyceof orange, mace, slic't nutmeg, whole pepper, some salt, and sugar;dish them in a fine clean dish with some preserved barberries, largemace, or pomegranat kernels, and run the jelly over them in thedish, garnish the dish with carved lemons, large mace, and preservedbarberries. _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, thentake the liquor they were parboil'd in, and clear it from thegrounds into a large pipkin or skillet, put to it a pottle of goodwhite-wine, a quart of wine vinegar, some large mace, whole pepper, and a good quantity of salt, set it over the fire, boil itleisurely, scum it clean, and being well boil'd put the liquor intoeight barrels of a quart a piece, being cold, put in the oyster, andclose up the head. _Otherways. _ Take eight quarts of the fairest oysters that can be gotten, freshand 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 thedregs, and put the oysters in a well season'd barrel that will butjust hold them, then boil the oyster liquor with a quart ofwhite-wine, a pint of wine-vinegar, eight or ten blades of largemace, an ounce of whole pepper, four ounces of white salt, fourraces of slic't ginger, and twenty cloves, boil these ingredientsfour or five warms, and being cold, put them to the oysters, closeup the barrel, and keep it for your use. When you serve them, serve them in a fine clean dish with bay-leavesround 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 theirown liquor, and being well parboil'd, put them into a cullender, andsave the liquor; then wash the oysters in warm water from thegrounds & grit, set them by, and make a pickle for them with a pintof white-wine, & half a pint of wine vinegar, put it in a pipkinwith some large mace, slic't nutmegs, slic't ginger, whole pepper, three or four cloves, and some salt, give it four or five warms andput in the oysters into the warm pickle with two slic't lemons, andlemon-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 givethem a scald in boiling liquor or water; then cut small lard of afat salt eel, & lard them with a very small larding-prick, spit themon a small spit for that service; then beat two or three yolks ofeggs with a little grated bread, or nutmeg, salt, and a littlerosemary & tyme minced very small; when the oysters are hot at thefire, baste them continually with these ingredients, laying thempretty warm at the fire. For the sauce boil a little white-wine, oyster-liquor, a sprig of tyme, grated bread, and salt, beat it upthick 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 thereown liquor, then take them out, wash them from the dregs, and wipethem dry on a clean cloth; then haue slices of a fat salt eel, asthick as a half crown peice, season the oysters with nutmeg, andsalt, spit them on a fine small wooden spit for that purpose, spitfirst a sage leafe, then a slice of eel, and then an oyster, thus dotill they be all spitted, and bind them to another spit withpackthread, baste them with yolks of eggs, grated bread and strippedtime, and lay them to a warm fire with here and there a clove inthem; being finely roasted make sauce with the gravy, that dropsfrom them, blow off the fat, and put to it some claret wine, thejuyce of an orange, grated nutmeg, and a little butter, beat it upthick together with some of the oyster-liquor, and serve them onthis sauce with slices of orange. _Otherways. _ Take the greatest oysters you can get, being opened parboil them intheir own liquor, save the liquor, & wash the oysters in some water, wipe them dry, & being cold lard them with eight or ten lardonsthrough each oyster, the lard being first seasoned with cloves, pepper, & nutmeg, beaten very small; being larded, spit them upontwo wooden scuers, bind them to an iron spit and rost them, bastethem with anchove sauce made of some of the oyster-liquor, let themdrip in it, and being enough bread them with the crust of a roulgrated, then dish them, blow the fat off the gravy, put it to theoysters, and wring on them the juyce of a lemon. _To broil Oysters. _ Take great oysters and set them on a gridiron with the headsdownwards, 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 themon a plate, and fill them up with good butter only melted, or beatenwith 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 shellsinto a dish, and chuse out the fairest, then have a sheet of whitepaper made like a dripping pan, set it on the gridiron, and run itover with clarified butter, lay on some sage leaves, some fine thinslices of a fat fresh eel, being parboil'd, and some oysters, stewthem on the hot embers, and being finely broil'd, serve them on adish and a plate in the paper they are boil'd in, and put to thembeaten butter, juyce of orange, and slices of lemon. _To broil large Oysters otherways. _ Take a pottle of great oysters opened & parboil them in there ownliquor, being done, pour them in to a cullender, and save theliquor, then wash the oysters in warm water from the grounds, wipethem with a clean cloth, beard them, and put them in a pipkin, putto them large mace, two great onions, some butter, some of their ownliquor, some white-wine, wine vinegar, and salt; stew them togethervery well, then set some of the largest shells, on a gridiron, put 2or 3 in a shell, with some of the liquor out of the pipkin, broilthem on a soft fire, and being broil'd, set them on a dish andplate, 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 ownliquor, and washed in warm water, bread them, dry them, and flourthem, fry them in clarified butter crisp and white, then havebutter'd prawns or shrimps, butter'd with cream and sweet butter, lay them in the bottom of a clean dish, and lay the fryed oystersround about them, run them over with beaten butter, juyce oforanges, bay-leaves stuck round the Oysters, and slices of orangesor lemons. _Otherways. _ Strain the liquor from the oysters, wash them, and parboil them in akettle, then dry them and roul them in flour, or make a batter witheggs, flour, a little cream, and salt, roul them in it, and fry themin 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'da little, put in a piece of butter, beating it up thick, then warmthe dish, rub it with a clove of garlick, dish the oysters, andgarnish them with slices of orange. _To bake Oysters. _ Parboil your oysters in their own liquor, then take them out andwash them in warm water from the dregs dry them and season them withpepper, nutmeg, yolks of hard eggs, and salt; the pye being made, put a few currans in the bottom, and lay on the oysters, with someslic't dates in halves, some large mace, slic't lemon, barberriesand 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 asbeforesaid, and the same quantity oysters, two or three wholeonions, neither currans nor sugar, but add to it in all respectselse; 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 sameseasoning as you do the pies. Or take large oysters, broil them dry and brown in the shells, andseason 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 claretwine. _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 itthree or four blades of large mace, a slic't lemon, and on fleshdays 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, beardand dry them, then season them with large mace, whole pepper, a little beaten ginger, salt, butter, and marrow, then close it upand bake it, and being baked, make a lear with white wine the oysterliquor, and one onion, or rub the ladle with garlick you beat it upwith all; it being boil'd, put in a pound of butter, with a mincedlemon, 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 intheir own liquor, then wash them in warm water from the dregs, drythem 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 ofwhite wine, mingle all together, and put butter in the bottoms ofthe pies, fill them up and bake them. _To bake Oysters otherways. _ Season them with pepper, salt, nutmeg, and sweet herbs strowed onthem in the pie, large mace, barberries, butter, and a whole onionor two, for liquor a little white wine, and wine-vinegar, beat it upthick with butter, and liquor the pie, cut it up, and lay on aslic'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 seasonthem, lay them in the pie being cold, put butter to them and largemace, close it up and bake it; then make liquor with a little claretwine and juyce of oranges, beat it thick with butter, and a littlewine vinegar, liquor the pie, lay on some slices of orange, and setit 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 asmall quantity of the sweet herbs strowed on them, some twenty wholecorns of pepper, slic't ginger, a whole onion or two, large mace, and some butter, close it up and bake it, and make liquor withwhite-wine, some of their own liquor, and a minced lemon, and beatit up thick. _Otherways. _ Broil great oysters dry in the shells, then take them out, andseason them with great nutmeg, pepper, and salt, lay them in thepye, and strow on them the yolks of two hard eggs minced, somestripp'd tyme, some capers, large mace, and butter; close it up, andmake liquor with claret wine, wine vinegar, butter, and juyce oforanges, and beat it up thick, and liquor the pye, set it again intothe 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 finelycleans'd from the grit, season them with nutmeg, pepper, and salt, next have chesnuts roasted, and blanch't, skerrets boil'd, blanchedand seasoned; then have a dish or patty-pan ready with a sheet ofcool butter paste, lay some butter on it, then the fishes, and onthem 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 somewhite-wine, or beaten butter with a little wine-vinegar, verjuyce, or juyce of green grapes, or a little good fresh fish broth, cut itup and liquor it, lay on the cover or cut it into four or fivepieces, 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 ofsix eggs, work it well together dry, then put cold water to it; thispaste 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, putto every peck of flour two pound of butter, but let the butter boilin the liquor first. _To fry Mushrooms. _ Blanch them & wash them clean if they be large, quarter them, andboil them with water, salt, vinegar, sweet herbs, large mace, cloves, bay-leaves, and two or three cloves of garlick, then takethem up, dry them, dip them in batter and fry them in clarifi'dbutter till they be brown, make sauce for them with claret-wine, thejuice of two or three oranges, salt, butter, the juyce ofhorse-raddish roots beaten and strained, slic't nutmeg, and pepper;put these into a frying pan with the yolks of two or 3 eggsdissolved with some mutton gravy, beat and shake them well togetherin the pan that they curdle not; then dish the mushrooms on a dish, being first rubbed with a clove of garlick, and garnish it withoranges, and lemons. _To dress Mushrooms in the Italian Fashion. _ Take mushrooms, peel & wash them, and boil them in a skillet withwater and salt, but first let the liquor boil with sweet herbs, parsley, and a crust of bread, being boil'd, drain them from thewater, and fry them in sweet sallet oyl; being fried serve them in adish with oyl, vinegar, pepper, and fryed parsley. Or fry them inclarified butter. _To stew Mushrooms. _ Peel them, and put them in a clean dish, strow salt on them, and putan 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 alittle more and dish them (but first rub the dish with a clove ofgarlick) sippet them, lay slic't orange on them, and run them overwith beaten butter. _To stew Mushrooms otherways. _ Take them fresh gathered, and cut off the end of the stalk, and asyou peel them put them in a dish with white wine; after they havelaid half an hour, drain them from the wine, and put them between 2silver dishes, and set them on a soft fire without any liquor, &when they have stewed a while pour away the liquor that comes fromthem; then put your mushrooms into another clean dish with a sprigof time, a whole onion, 4 or five corns of whole pepper, two orthree cloves, a piece of an orange, a little salt, and a piece ofgood butter, & some pure gravy of mutton, cover them, and set themon a gentle fire, so let them stew softly till they be enough andvery tender; when you dish them, blow off the fat from them, andtake out the time, spice, and orange from them, then wring in thejuyce of a lemon, and a little nutmeg among the mushrooms, toss themtwo or three times, and put them in a clean dish, and serve them hotto 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 beingstewed put away the liquor, put them into a frying-pan with a pieceof butter, some tyme, sweet marjoram, and a piece of an onion mincedall together very fine, with a little salt also and beaten pepper, and fry them, and being finely fried, make a lear or sauce withthree or four eggs dissolved with some claret-wine, and the juyce oftwo or three oranges, grated nutmeg, and the gravy of a leg ofmutton, and shake them together in a pan with two or three tosses, dish them, and garnish the dish with orange and lemon, and rub thedish first with a clove of garlick, or none. _To broil Mushrooms. _ Take the biggest and the reddest, peel them, and season them withsome sweet herbs, pepper, and salt, broil them on a dripping-pan ofpaper, and fill it full, put some oyl into it, and lay it on agridiron, boil it on a soft fire, turn them often, and serve themwith oyl and vinegar. Or broil them with butter, and serve them with beaten butter, andjuyce of orange. _To stew Cockles being taken out of the shells. _ Wash them well with vinegar, broil or broth them before you takethem out of the shells, then put them in a dish with a littleclaret, vinegar, a handful of capers, mace, pepper, a little gratedbread, minced tyme, salt, and the yolks of two or three hard eggsminced, stew all together till you think them enough; then put in agood piece of butter, shake them well together, heat the dish, rubit with a clove of garlick, and put two or three toasts of whitebread in the bottom, laying the meat on them. Craw-fish, prawns, orshrimps, are excellent good the same way being taken out of theirshells, and make variety of garnish with the shells. _To stew Cockles otherways. _ Stew them with claret wine, capers, rose or elder vinegar, winevinegar, large mace, gross pepper, grated bread, minced tyme, theyolks of hard eggs minced, and butter: stew them well together. Thusyou may stew scollops, but leave out capers. _To stew Scollops. _ Boil them very well in white wine, fair water, and salt, take themout of the shells, and stew them with some of the liquor eldervinegar, two or three cloves, some large mace, and some sweet herbschopped small; being well stewed together, dish four or five of themin scollop shells and beaten butter, with the juyce of two or threeoranges. _To stew Muscles. _ Wash them clean, and boil them in water, or beer and salt; then takethem out of the shells, and beard them from gravel and stones, frythem in clarified butter, and being fryed put away some of thebutter, and put to them a sauce made of some of their own liquor, some sweet herbs chopped, a little white-wine, nutmeg, three or fouryolks of eggs dissolved in wine vinegar, salt, and some slicedorange; give these materials a warm or two in the frying-pan, makethe 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 itboils 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 fromthe stones, moss, and gravel, wash them in warm water, wipe themdry, 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 akettle of fair water, (but first let the water boil) then put theminto it, give them a warm, and as soon as they are opened, take themout 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 bakedliquor 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 overwith beaten butter, and juyce of orange or lemon. Otherways, stew them in butter and cream, and serve them in scollopshells. _To stew Lobsters. _ Take claret-wine vinegar, nutmeg, salt, and butter, stew them downsome what dry, and dish them in a scollop-shell, run them over withbutter and slic't lemon. Otherways, cut it into dice-work, and warm it with white-wine andbutter, put it in a pipkin with claret wine or grape verjuyce, andgrated manchet, and fill the scollop-shells. _Otherways. _ Being boil'd, take out the meat, break it small, but break theshells as little as you can, then put the meat into a pipkin withclaret-wine, wine-vinegar, slic't nutmeg, a little salt, and somebutter; stew all these together softly an hour, being stewed almostdry, put to it a little more butter, and stir it well together; thenlay very thin toasts in a clean dish, and lay the meat on them. Oryou may put the meat in the shells, and garnish the dish about withthe legs, and lay the body or barrel over the meat with some slicedlemon, and rare coloured flowers being in summer, or pickled inwinter. Crabs are good the same way, only add to them the juyce oftwo 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 clarifiedbutter, (the Lobsters being first boil'd and cold), then put themeat in a pipkin with some claret wine, some good sweet butter, grated nutmeg, salt, and 2 or three slices of an orange; let it stewleisurely half an hour, and dish it up on fine carved sippets in aclean dish, with sliced orange on it, and the juyce of another, andrun it over with beaten butter. _To hash Lobsters. _ Take them out of the shells, mince them small, and put them in apipkin with some claret wine, salt, sweet butter, grated nutmeg, slic't oranges, & some pistaches; being finely stewed, serve them onsippets, dish them, and run them over with beaten butter, slic'toranges, 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 clawstuff, and keep them from breaking off; then have a kettle over thefire with fair water, put in it as much bay-salt, as will make it agood strong brine, when it boils scum it, and put in the Lobsters, let them boil leisurely the space of half an hour or more accordingto 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 havingbeen steeped in brine, and bury them in a cellar in some sea-sandpretty 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 themeat, yolks of eggs, gooseberries, grapes, or barberries, andsometimes boil'd artichocks cut into dice-work, or boil'd aspragus, and some almond-paste mingled with the rest, fill the lobstershells, claws, tail, and body, and bake it in a blote oven, makesauce with the gravy and whitewine, and beat up the sauce or learwith good sweet butter, a grated nutmeg, juyce of oranges, and ananchove, 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 itwith venison sauce. _To marinate Lobsters. _ Take lobsters out of the shells being half boil'd, then take thetails and lard them with a salt eel (or not lard them) part thetails into two halves the longest way, and fry them in sweet salletoyl, or clarified butter; being finely fryed, put them into a dishor pipkin, and set them by; then make sauce with white wine, andwhite wine vinegar, four or five blades of large mace, three or fourslic't nutmegs, two races of ginger slic't, some ten or twelvecloves twice as much of whole pepper, and salt, boil them altogetherwith 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 lobsterson 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 theywere 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 themleisurely, and being broil'd serve them with butter and vinegar beatup thick with slic't lemon and nutmeg. _Otherways. _ Broil them, the tail being parted in two halves long ways, also theclaws 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, thenbutter a dripping-pan made of the paper, lay it on a gridiron, andput some slices of lobster seasoned with nutmeg and salt, and slicesof a fresh eel, some sageleaves, tops of rosemary, two or threecloves, and sometimes some bay-leaves or sweet herbs chopped; broilthem on the embers, and being finely broil'd serve them on a dishand 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 andtail with packthred, baste it with butter, vinegar, and sprigs ofrosemary, and salt it in the roasting. _Otherways. _ Half boil them, take them out of the shells, and lard them withsmall lard made of a salt eel, lard the claws and tails, and spitthe meat on a small spit, with some slices of the eel, and sage orbay 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, thegravy of the lobsters, juyce of oranges, an anchove or two, andsweet butter beat up thick with the core of a lemon, and gratednutmeg. _Otherways. _ Half boil them, and take the meat out of the tail, and claws aswhole as can be, & stick it with cloves and tops of rosemary; thenspit the barrels of the lobsters by themselves, the tails and clawsby themselves, and between them a sage or bay-leaf; baste them withsweet butter, and dredg them with grated bread, yolks of eggs, andsome grated nutmeg. Then make sauce with claret wine, vinegar, pepper, the gravy of the meat, some salt, slices of oranges, gratednutmeg, and some beaten butter; then dish the barrels of thelobsters round the dish, the claws and tails in the middle, and putto 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 longways, flour it, and fry it in clarified butter, fine, white, andcrisp; 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 saucewith the juyce of oranges, claret wine, and grated nutmeg, beaten upthick with some good sweet butter, then warm the dish and rub itwith a clove of garlick, dish the lobsters, garnish it with slicesof 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 seasonit lightly with nutmeg, pepper, salt, cinamon, and ginger; then layit in a pye made according to the following form, and lay on it somedates in halves, large mace, slic't lemons, barberries, yolks ofhard eggs and butter, close it up and bake it, and being bakedliquor it with white-wine, butter, and sugar, and ice it. On fleshdays put marrow to it. _Otherways. _ Take the meat out of the shells being boil'd and cold, and lard itwith 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 oflobsters, put to it a few whole cloves, and thus make two or threelayers, last of all slices of fresh eel, some whole cloves andbutter, close up the pye, and being baked, fill it up with clarifiedbutter. If you bake it these ways to eat hot, season it lightly, and put insome large mace; liquor it with claret wine, beaten butter, andslices of orange. _Otherways. _ Take four lobsters being boil'd, and some good fat conger raw, cutsome of it into square pieces as broad as your hand, then take themeat of the lobsters, and slice the tails in two halves or twopieces long wayes, as also the claws, season both with pepper, nutmeg and salt then make the pie, put butter in the bottom, lay onthe slices, of conger, and then a layer of lobsters; thus do threeor 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 withbutter and white-wine, or only clarified butter. Make your pyesaccording to these forms. If to eat hot season it lightly, and being baked liquor it withbutter, white-wine, slic't lemon, gooseberries, grapes, orbarberries. _To pickle Lobsters. _ Boil them in vinegar, white-wine, and salt, being boiled take themup and lay them by, then have some bay-leaves, rosemary tops, winter-savory, tyme, large mace, and whole pepper: boil theseforesaid materials all together in the liquor with the lobsters, andsome whole cloves; being boil'd, barrel them up in a vessel thatwill but just contain them, and pack them close, pour the liquor tothem, herbs spices, and some lemon peels, close up the head of thekegg or firkin; and keep them for your use; when you serve them, serve them with spices, herbs, peels, and some of the liquor orpickle. _To jelly Lobsters, Craw-fish, or Prawns. _ Take a tench being new, draw out the garnish at the gills, and cutout all the gills, it will boil the whiter, then set on as muchclear water aswil conveniently boil it, season it with salt, wine-vinegar, five or six bay-leaves large mace, three or four wholecloves, and a faggot of sweet herbs bound up hard together: so soonas this preparative boils, put in the tench being clean wiped, donot scale it, being boil'd take it up and wash off all the loosescales, then strain the liquor through a jelly-bag, and put to it apiece of ising-glass being first washed and steeped for the purpose, boil it very cleanly, and run it through a jelly-bag; then havingthe 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, andrun 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, longslices as you fancy, barberries, and fine coloured flowers. Or lard the lobsters with salt eel, or stick it with candiedoranges, green citterns, or preserved barberries, and make the jellysweet. _To stew Crabs. _ Being boil'd take the meat out of the bodies or barrels, and savethe 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 anhour on a soft fire in a pipkin, and being stewed almost dry, put insome beaten butter with juyce of oranges beaten up thick; then dishthe shells being washed and finely cleansed, the claws and littlelegs round about them, put the meat into the shells, and so servethem. 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 pipkinwith some claret wine, and wine vinegar, minced tyme, pepper, gratedbread, salt, the yolks of two or three hard eggs strained or mincedvery small, some sweet butter, capers, and some large mace; stew itfinely, rub the shells with a clove or two of garlick, and dish themas is shown before. _Otherways. _ Take the meat out of the bodies, and put it in a pipkin with somecinamon, wine vinegar, butter, and beaten ginger, stew them andserve 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 runthem over with beaten butter. _To butter Crabs. _ The Crabs being boil'd, take the meat out of the bodies, and strainit with the yolks of three or four hard eggs, beaten cinamon, sugar, claret-wine, and wine-vinegar, stew the meat in a pipkin with somegood sweet butter the space of a quarter of an hour, and serve themas the former. _Otherways. _ Being boil'd, take the meat out of the shells, as also out of thegreat claws, cut it into dice-work, & put both the meats into apipkin, together with some white wine, juyce of oranges, nutmeg, andsome slices of oranges, stew it two or three warms on the fire, andthe 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 cutit into dice-work, mix it with the meat of the body, then have somepine-apple seed, and some pistaches or artichock-bottoms, boil'd, blanched, and cut into dice-work, or some asparagus boil'd and cuthalf an inch long; stew all these together with some claret wine, vinegar, grated nutmeg, salt, sweet butter, and the slices of anorange; being finely stewed, dish it on sippets, cuts, or lozengesof puff paste, and garnish it with fritters of arms, slic't lemoncarved, barberries, grapes, or gooseberries, and run it over withbeaten 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 theclaws with a good fresh eel, season it with cloves, mace, some sweetherbs chopped, and salt, mingle all together with some yolks ofeggs, some grapes, gooseberries, or barberres, and sometimes boil'dartichocks in dice-work, or boil'd asparagus, some almond-paste, themeat of the body of the crab, and some grated bread, fill the shellswith this compound, & make some into balls, bake them in a dish withsome butter and white wine in a soft oven; being baked, serve themin a clean dish with a sauce made of beaten butter, large mace, scalded grapes, gooseberries, or barberries, or some slic't orangeor lemon and some yolks of raw eggs dissolved with some white-wineor 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 ballswith some pistaches, slic't almonds, pine-apple-seed, or some prettycuts in paste. _To broil Crabs in Oyl or Butter. _ Take Crabs being boil'd in water and salt, steep them in oyl andvinegar, and broil them on a gridiron on a soft fire of embers, inthe broiling baste them with some rosemary branches, and beingbroil'd serve them with the sauces they were boil'd with, oyl andvinegar, or beaten butter, vinegar, and the rosemary branches theywere basted with. _To fry Crabs. _ Take the meat out of the great claws being first boiled, flour andfry them, and take the meat out of the body strain half of it forsauce, and the other half to fry, and mix it with grated bread, almond paste, nutmeg, salt, and yolks of eggs, fry it in clarifiedbutter, being first dipped in batter, put in a spoonful at a time;then make sauce with wine-vinegar, butter, or juyce of orange, andgrated nutmeg, beat up the butter thick, and put some of the meatthat was strained into the sauce, warm it and put it in a cleandish, lay the meat on the sauce, slices of orange over all, and runit over with beaten butter, fryed parsley, round the dish brim, andthe little legs round the meat. _Otherways. _ Being boil'd and cold, take the meat out of the claws, flour and frythem, then take the meat out of the body, butter it with buttervinegar, and pepper, and put it in a clean dish, put the fryed crabround about it, and run it over with beaten butter, juyce and slicesof orange, and lay on it sage leaves fryed in batter, or fryedparsley. _To bake Crabs in Pye, Dish, or Patty pan. _ Take four or five crabs being boil'd, take the meat out of the shelland claws as whole as you can, season it with nutmeg and saltlightly; then strain the meat that came out of the body, shells, with a little claret-wine, some cinamon, ginger, juyce of orange andbutter, make the pie, dish, or patty pan, lay butter in the bottom, then the meat of the claws, some pistaches, asparagus, some bottomsof artichocks, yolks of hard eggs, large mace, grapes, gooseberriesor barberries, dates of slic't orange, and butter, close it up andbake 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 herbsminced small, beaten nutmeg, pepper, and salt, lightly season, andmingle the meat that was in the bodies of the crabs with the otherseasoned fishes; mingle also with this foresaid meat some boil'd orroasted chesnuts, or artichocks, asparagus boil'd and cut an inchlong, pistaches, or pine-apple-seed, and grapes, gooseberries orbarberries, fill the pie, dish, or patty-pan, close it up and bakeit, being baked, liquor it with juyce of oranges, some claret wine, good butter beat up thick, and the yolks of two or three eggs; fillup the pie, lay slices of an orange on it and stick in some lozengesof 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 withtwo or three yolks of eggs, mince also some sweet herbs and put toit some almond-paste or grated bread, a minced onion, some fat eelcut like little dice, or some fat belly of salmon; mingle it alltogether, and put it in a pie made according to this form, season itwith nutmeg, pepper, salt, currans, and barberries, grapes, orgooseberries, mingle also some butter, and fill your pie, bake it, and being baked, liquor it with beaten butter and white wine. Orwith butter, sugar, cinamon, sweet herbs chopped, and verjuyce. _To dress Tortoise. _ Cast off the head, feet, and tail, and boil it in water, wine, andsalt, being boil'd, pull the shell asunder, and pick the meat fromthe skins, and the gall from the liver, save the eggswhole if afemale, and stew the eggs, meat and liver in a dish with some gratednutmeg, a little sweet herbs minced small, and some sweet butter, stew it up, and serve it on fine sippets, cover the meat with theupper shell of the tortoise, and slices or juyce of orange. Or stew them in a pipkin with some butter, whitewine some of thebroth, a whole onion or two, tyme, parsley, winter savory, androsemary minc't, being finely stewed serve them on sippets, or putthem in the shells, being cleansed; or make a fricase in afrying-pan with 3 or four yolks of eggs and some of the shellsamongst them, and dress them as aforesaid. _To dress Snails. _ Take shell snails, and having water boil'd, put them in, then pickthem out of the shells with a great pin into a bason, cast salt tothem, scour the slime from them, and after wash them in two or threewaters; being clean scowred, dry them with a clean cloth; then haverosemary, tyme, parsley, winter-savory, and pepper very small, putthem into a deep bason or pipkin, put to them some salt, and goodsallet oyl, mingle all together, then have the shells finelycleansed, fill them, and set them on a gridiron, broil them upon theembers 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 someclaret wine and vinegar, a handful of capers, mace, pepper, gratedbread, a little minced tyme, salt, and the yolks of two or 3 hardeggs minced; let all these stew together till you think it beenough, 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 finesippets of French bread, pour on the snails, and some barberries, orslic't lemons. _Otherways. _ Being cleansed, fry them in oyl or clarified butter, with someslices of a fresh eel, and some fried sage leaves; stew them in apipkin with some white-wine, butter, and pepper, and serve them onsippets 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 somesweet butter chopped parsley, white or claret wine, some gratednutmeg, slices of orange, and a little salt; stew them welltogether, serve them on sippets; and then run them over with beatenbutter, and slices of oranges. _To fry Snails. _ Take shell snails in _January_, _February_, or, _March_, when theybe closed up, boil them in a skillet of boiling water, and when theybe tender boil'd, take them out of the shell with a pin, cleansethem from the slime, flour them, and fry them; being fryed, servethem in a clean dish, with butter, vinegar, fryed parsley, fryedonions, 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 themwith 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 pipkinwith some sweet herbs minced, the yolks of hard eggs, some wholecapers, nutmeg, pepper, salt, some pistaches, and butter, or oyl;being stewed the space of half an hour on a soft fire; then havesome fried toasts of French bread, lay some in the bottom, and someround 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 yourdish on some caols; when they boil take them out of the shells, andscowr them with water and salt three or four times, then put them ina pipkin with water and salt, and let them boil a little, then takethem out of the water, and put them in a dish with some excellentsallet 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 fitsize for them, and put as much warm water to them as will make apottage, with some salt, and so let them stew three or four hours, then mince tyme, parsley, pennyroyal, and the like herbs; when theyare minced, beat them to green sauce in a mortar, put in some crumbsof bread soakt with that broth or pottage, some saffron and beatencloves; put all in to the snails, and give them a warm or 2, andwhen you serve them up, squeeze in the juyce of a lemon, put in alittle vinegar, and a clove of garlick amongst the herbs, and beatthem in it; serve them up in a dish with sippets in the bottomof it. This pottage is very nourishing, and excellent good against aConsumption. _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 cutin pieces, some little bits of lard and bacon, the bones out, sweetherbs chopped, slic't lemon, or orange and butter; being full, closeit 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 themwith nutmeg, pepper, and salt, put them in a pye with some sweetherbs chopped small, large mace, slic't lemon, gooseberries, grapes, or barberries, pieces of skirrets, artichocks, potatoes, orparsnips, and marrow; close it up and bake it; being baked, liquorit 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, beingboil'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 itsome 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 tenderboil'd, strain it through a strainer, then put it into a cleanpipkin with fair boiling water, make it pretty thick of the strainedoatmeal, and put to it some picked raisins of the sun well washed, some large mace, salt, and a little bundle of sweet herbs, with alittle rose-water and saffron; set it a stewing on a fire ofcharcoal, boil it with sugar till the fruit be well allom'd, thenput to it butter and the yolks of three or four eggs strained. _Otherways. _ Good herbs and oatmel chopped, put them into boiling liquor in apipkin, pot, or skillet, with some salt, and being boil'd put to itbutter. _Otherways. _ With a bundle of sweet herbs and oatmeal chopped, some onions andsalt, 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 itover night, and let it soak on a soft fire all night; then nextmorning 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 thickand serve it in a clean scowred dish, scrape on sugar, and trim thedish. _To make Rice Pottage. _ Pick the rice and dust it clean, then wash it, and boil it in wateror milk; being boil'd down, put to it some cream, large mace, wholecinamon, salt, and sugar; boil it on a soft stewing fire, and serveit 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 inmilk 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 yourherbs, oatmeal, and salt, boil it on a soft fire, and make it nottoo thick, being almost boil'd put in some butter. _Pease Pottage. _ Take green pease being shelled and cleansed, put them in a pipkin offair boiling water; when they be boil'd and tender, take and strainsome of them, and thicken the rest, put to them a bundle of sweetherbs, or sweet herbs chopped, salt, and butter; being throughboil'd dish them, and serve them in a deep clean dish with salt andsippets about them. _Otherways. _ Put them into a pipkin or skillet of boiling milk or cream, put tothem two or three sprigs of mint, and salt; being fine and tenderboil'd, thick them with a little milk and flour. _Dry or old Pease Pottage. _ Take the choicest pease, (that some call seed way pease) commonlythey be a little worm eaten, (those are the best boiling pease) pickand 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 themby for your use; then season the rest with salt, a bundle of mintand butter, let them stew leisurely, and put to them some pepper. _Strained Pease Pottage. _ Take the former strained pease-pottage, put to them salt, largemace, a bundle of sweet herbs, and some pickled capers; stew themwell together, then serve them in a deep dish clean scowred, withthin slices of bread in the bottom, and graced manchet togarnish it. _An excellent stewed Broth for Fish-Day. _ Set a boiling some fair water in a pipkin, then strain some oatmealand put to it, with large mace, whole cinamon, salt, a bundle ofsweet herbs, some strained and whole prunes, and some raisins of thesun; being well stewed on a soft fire, and pretty thick, put in someclaret-wine and sugar, serve it in a clear scowred deep dish orstanding piece, and scrape on sugar. _Onion Pottage. _ Fry good store of slic't onions, then have a pipkin of boilingliquor 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; thenhave a pottle of cream boiling in a pipkin or skillet, put in themilk; and almonds with some mace, salt, and sugar; serve it in aclean dish on sippets of French bread, and scrape on sugar. _Otherways. _ Strain them with fair water, and boil them with mace, salt, andsugar, (or none) add two or three yolks of eggs dissolved, orsaffron; and serve it as before. _Almond Caudle. _ Strain half a pound of almonds being blanched and stamped, strainthem with a pint of good ale, then boil it with slices of finemanchet, large mace, and sugar; being almost boil'd put in three orfour spoonfuls of sack. _Oatmeal Caudle. _ Boil ale, scum it, and put in strained oatmeal, mace, sugar, anddiced bread, boil it well, and put in two or three spoonfuls ofsack, white-wine or claret. _Egg Caudle. _ Boil ale or beer, scum it, and put to it two or three blades oflarge mace, some sliced manchet and sugar; then dissolve four orfive yolks of eggs with some sack, claret or white-wine, and put itinto the rest with a little grated nutmeg; give it a warm, andserve 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 welltogether. _To make an Alebury. _ Boil beer or ale, scum it, and put in some mace, and a bottom of amanchet, boil it well, then put in some sugar. _Buttered Beer. _ Take beer or ale and boil it, then scum it, and put to it someliquorish and anniseeds, boil them well together; then have in aclean flaggon or quart pot some yolks of eggs well beaten with someof the foresaid beer, and some good butter; strain your butter'dbeer, 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, somebutter, 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 toit half a pound of sugar, a penniworth of beaten nutmeg, as muchbeaten 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, goodstore of currans, mace and whole cinamon: being almost boil'd andindifferent thick, put in some sack or white wine, sugar, somestrained yolks of eggs. Otherways with slic't bread, water, currans, and mace, and beingwell 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 setthem by; then have a clean scowred skillet, and put into it a pottleof good sweet cream, and a good quantity of whole cinamon, set it aboiling on a soft charcoal fire, and stir it continually; the creamhaving a good taste of the cinamon, put in the strained eggs andcream into your skillet, stir them together, and give them a warm, then have some sack in a deep bason or posset-pot, good store offine sugar, and some sliced nutmeg; the sack and sugar being warm, take out the cinamon, and pour your eggs and cream very high in tothe 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 itoff, 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 yourmilk 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 theforesaid liquors, or simply of it self, then boil some milk in aclean 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 thecurd tuff. _Possets of Herbs otherways. _ Take a fair scowred skillet, put in some milk into it, and somerosemary, the rosemary being well boil'd in it, take it out and havesome 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 ormince them small; then have twenty eggs beaten with the herbs, thatthe eggs may be green, some nutmeg, ginger, cinamon, and salt; thencut a lemon in slices, and dip it in batter, fry it, and put aspoonful 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 skilletor pan of fair liquor on the fire, and when it boils, put in thespinage, 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 someslic't dates, butter, white-wine, beaten cinamon, salt, sugar, andsome boil'd currans; stew them well together, and dish them onsippets 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 asbefore; thus also potatoes, skirrets, parsnips, turnips, Virginiaartichocks, onions, or beets, or fry any of the foresaid roots beingboil'd and cleansed, or peeled, and floured, and serve them withbeaten 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, grapesgooseberries, or barberries; stew them together whole, and beingfinely 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 areboil'd, drain them in a cullender, and butter them whole with someboil'd currans, butter, sugar, and beaten cinamon, serve them onfine sippets, scrape on sugar, and run them over with beaten butter. _Otherways. _ Take apples and onions, mince the onions and slice the apples, putthem in a pot, but more apples, than onions, and bake them withhoushold bread, close up the pot with paste or paper; when you usethem, butter them with butter, sugar, and boil'd currans, serve themon 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 hardup into a bundle, and so likewise of the other hundred; then have alarge skillet of fair water, when it boils put them in, and boilthem up quick with some salt; being boil'd drain them, and servethem with beaten butter and salt about the dish, or butter andvinegar. _Buttered Colliflowers. _ Have a skillet of fair water, and when it boils put in the wholetops of the colliflowers, the root being cut away, put some salt toit; and being fine and tender boiled dish it whole in a dish, withcarved sippets round about it, and serve it with beaten butter andwater, or juyce of orange and lemon. _Otherways. _ Put them into boiling milk, boil them tender, and put to them alittle mace and salt; being finely boil'd, serve them on carvedsippets, 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, putsome butter to them, warm them together, and serve them on finecarved sippets. _To butter Rice. _ Pick the rice and sift it, and when the liquor boils, put it in andscum it, boil it not too much, then drain it, butter it, and serveit on fine carved sippets, and scraping sugar only, or sugar andcinamon. Butter wheat, and French barley, as you do rice, but hull your wheatand 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 firevery tender. _To butter Gourds, Pumpions, Cucumbers or Muskmelons. _ Cut them into pieces, and pare and cleanse them; then have a boilingpan of water, and when it boils put in the pumpions, _&c. _ with somesalt, being boil'd, drain them well from the water, butter them, andserve them on sippets with pepper. _Otherways. _ Bake them in an oven, and take out the seed at the top, fill themwith onions, slic't apples, butter, and salt, butter them, and servethem on sippets. _Otherways. _ Fry them in slices, being cleans'd & peel'd, either floured or inbatter; being fried, serve them with beaten butter, and vinegar, orbeaten butter and juyce of orange, or butter beaten with a littlewater, 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 poundof sweet butter melted, and half a pint of ale-yeast or barm mix'twith warm milk from the cow and three or four eggs to temper alltogether, make it as soft as manchet paste, and make it up intolittle manchets as big as an egg, cut and prick them, and put themon a paper, bake them like manchet, with the oven open, they willask an hours baking; being baked melt in a great dish a pound ofsweet butter, and put rose-water in it, draw your loaves, and pareaway the crust then slit them in three toasts, and put them inmelted butter, turn them over and over in the butter, then take awarm dish, and put in the bottom pieces, and strow on sugar in agood thickness, then put in the middle pieces, and sugar themlikewise, then set on the tops and scrape on sugar, and serve fiveor six in a dish. If you be not ready to send them in, set them inthe oven again, and cover them with a paper to keep them fromdrying. _To boil French Beans or Lupins. _ First take away the tops of the cods and the strings, then have apan or skillet of fair water boiling on the fire, when it boils putthem in with some salt, and boil them up quick; being boil'd servethem 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 somesalt, boil them up quick, and being boiled drain away the liquor andbutter them, dish them in a dish like a cross, and serve them withpepper 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 adish, and put salt to them; then put some butter a melting in afrying 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 sorrelbeat with the eggs, or serve it with green sauce, a little vinegarand 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 finelysearsed, parsley minced very small, some sugar beaten fine, and fryit well on both sides. _The Third Way. _ Fry toasts of manchet, and put the eggs to them being beaten andseasoned with salt, and some fryed; pour the butter and fryedparsley over all. _The Fourth Way. _ Take three or four pippins, cut them in round slices, and fry themwith a quarter of a pound of butter, when the apples are fryed, pouron them six or seven eggs beaten with a little salt, and beingfinely 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 preservedlemons, being fried, roul it up like a pudding, and sprinkle it withrose-water, cinamon water, and strow on fine sugar. _The Sixth Way. _ Beat the eggs, and put to them a little cream, a little gratedbread, 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 therinde, cut it into dice-work, fry it, and being fried, put in someseven or eight beaten eggs with some salt, fry them, and serve themwith some grape-verjuyce. _The Eighth Way. _ With minced bacon among the eggs fried and beaten together, or withthin 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, andmallows, put currans to them, salt, and nutmeg, beat all theseamongst the herbs, and fry them with sweet butter, and serve it withcinamon and sugar, or fried parsley only; put the eggs to it in thepan. _The Eleventh Way. _ Mince some parsley very small being short and fine picked, beat itamongst 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, andfry 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 withsugar. _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 freshfish, or some of the milts of carps that have been fried or boiledin good liquor, and some mushrooms half boiled and sliced; mingleall together with some yolks or whites of eggs raw, and fill upgreat cucumbers therewith being cored, fill them up with theforesaid farsing, pare them, and bake them in a dish, or stew thembetween 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 andmince it small with a little fat bacon, some pistaches or pine-applekernels, almonds, Spanish or hazle nuts peeled, Spanish chesnuts orFrench chesnuts roasted and peeled, or some crusts of bread cut inslices, and rosted like unto chesnuts; season this minced stuff withsalt, spices, and some sweet herbs; if the flesh be raw, addthereunto butter and marrow, or good sweet suet minced small andmelted 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 anomlet thereof; when it is half fried, put to the minced meat, andtake 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, putsome gravy on the minced meat, and some grated nutmeg, stick somesippets of fryed manchet on it, and slices of lemon. Roast meat isthe 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, andsome time, or other sweet herbs, add thereunto some fried bread, some boil'd mushrooms or some pistaches, make an omlet, and beinghalf fried, put the minced meat on it. Fry them well together, and serve it up with some grated nutmeg andsugar. _The Eighteenth Way. _ Take a carp or some other fish, bone it very well, and add to itsome milts of carps, season them with pepper and salt, or with otherspices; add some mushrooms, and mince them all together, put to themsome apple-kernels, some currans, and preserved lemons in piecesshred very small: fry them in a frying-pan or tart-pan, with somebutter, and being fryed make an omlet. Being half fried, put thefried fish on it, and dish them on a plate, rowl it round, cut it atboth ends, and spread them abroad, grate some sugar on it, andsprinkle 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 coverthem over, fry them as the former, and strow sugar and cinamonon 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 withsalt, and thus make your omlet. Or boil them in water and salt, then fry them in sweet butter, putthe eggs to them, and make an omlet, dish it, and put a drop or twoof vinegar, or verjuyce on it. Sometimes take mushrooms, being stewed make an omlet, and sprinkleit 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 beatsome six or eight eggs with some salt, put them to the apples andonions, and make an omlet, being fried, make sauce with vinegar orgrape-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, andsalt; the butter being melted, put in two or three yolks of hardeggs, dissolve them on the butter and verjuice for the sauce; thenhave hard eggs, part them in halves or quarters, lay them in thesauce, 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 havefried 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 onthe eggs. _The Third Way. _ The eggs being boil'd hard, cut them in two, or fry them in butterwith flour and milk or wine; being fried, put them in a dish, put tothem salt, vinegar, and juyce of lemon, make a sweet sauce for itwith 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 afrying-pan with the yolks of raw eggs; verjuyce and white-winedissolved together, and some salt, a few spices, and some sweetherbs, 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 handfulof mushrooms well picked, washed and slic't, and salt, fry alltogether, and being almost fried, put some vinegar to them, dishthem, and grate nutmeg on them, sippet them, and on the sippetsslic'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, andsome grated cheese, put to them some grated nutmeg, crusts ofmanchet, some currans, pine-kernels, and yolks of hard eggs inquarters, mingle all together, fill the whites, and stew them in adish, strow over the stuff being fryed with some butter, pour thefried farce over the whites being dished, and grate some nutmeg, andcrusts 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, breakthem into a silver dish, with some salt, and set them on a quickcharcoal fire, stir them with a silver spoon, and being finelybuttered 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 laysof toasted cheat bread, put on them some clear mutton broth, greenor dry pease broth, or any other clear pottage that is seasoned withbutter and salt, cast on some chopped parsley grosly minced, andupon that some poached eggs. Or dress this dish whole or in pieces, lay between some carps, miltsfried, boil'd, or stewed, as you do oysters, stewed and friedgudgeons, 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 tothe foresaid mixture, with some whole cloves, nutmegs, mace, ginger, some white-wine, verjuyce, or green sauce, some grated nutmeg overall, and some carved lemon. _Eggs in Moon shine. _ Break them in a dish upon some butter and oyl melted or cold, strowon them a little salt, and set them on a chafing dish of coals makenot the yolks too hard, and in the doing cover them, and make asauce for them of an onion cut into round slices, and fried in sweetoyl or butter, then put to them verjuyce, grated nutmeg, a littlesalt, and so serve them. _Eggs in Moon shine otherways. _ Take the best oyl you can get, and set it over the fire on a silverdish, being very hot, break in the eggs, and before the yolks of theeggs do become very hard, take them up and dish them in a cleandish; then make the sauce of fryed onions in round slices, fryed inoyl or sweet butter, salt, and some grated nutmeg. _Otherways. _ Make a sirrup of rose-water, sugar, sack, or white-wine, make it ina dish and break the yolks of the eggs as whole as you can, put themin the boiling sirrup with some ambergriece, turn them and keep themone from the other, make them hard, and serve them in a little dishwith sugar and cinamon. _Otherways. _ Take a quarter of a pound of good fresh butter, balm it on thebottom of a fine clean dish, then break some eight or ten eggs uponit, sprinkle them with a little salt, and set them on a soft firetill the whites and yolks be pretty clear and stiff, but not toohard, serve them hot, and put on them the juyce of oranges andlemons. Or before you break them put to the butter sprigs of rosemary, juyceof orange, and sugar; being baked on the embers, serve them withsugar 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 apint of sack, claret, or white-wine, a quarter of sugar, some gratednutmeg, 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, andstir them continually till they be a little thick, (but not toomuch) 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 inclaret, 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'dthick in a clean skillet, put in the eggs, and stew them on a softfire; being finely stewed, dish them on a French plate in a cleandish, scrape on sugar, and trim the dish with your finger. _Otherways. _ Take twenty yolks of eggs, or as many whites, put them severallyinto two dishes, take out the cocks tread, and beat them severallythe space of an hour; then have a sirrup made in two severalskillets, with half a pound a piece of double refined sugar, and alittle musk and ambergriece bound up close in a fine rag, set them astewing on a soft fire till they be enough on both sides, then dishthem 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 puregravy of a leg of mutton or the gravy of roast beef, stir and beatthem well together over a chafing-dish of coals with a little salt, add to them also juyce of orange and lemon, or grape verjuyce; thenput in some mushrooms well boil'd and seasoned. Observe as soon asyour eggs are well mixed with the gravy and the other ingredients, then take them off from the fire, keeping them covered a while, thenserve them with some grated nutmeg over them. Sometimes to make them the more pleasing and toothsome, strow somepowdered ambergriece, and fine loaf sugar scraped into them, and soserve them. _To dress Eggs in Fashion of a Tansie. _ Take twenty yolks of eggs, and strain them on flesh days with abouthalf 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, putthese things to them with a piece of butter as big as a walnut, andset them on a chafing-dish with some preserved citron or lemongrated, or cut into small pieces or little bits and some poundedpistaches; being well buttered dish it on a plate, and brown it witha hot fire-shovel, strow on fine sugar, and stick it with preservedlemon-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, setthem on the fire, and when they be enough, dish them on a hot dishwithout toast, stick them with blanched and slic't almond, andwafers, 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 theeggs on it, and put them into a hot oven, or brown them on the topwith a red hot fire shovel; being finely broil'd, put them into aclean dish, with some gravy, a little grated nutmeg, and eldervinegar; or pepper, vinegar, juyce of orange, and grated nutmeg onthem. _To dress poached Eggs. _ Take a dozen of new laid eggs, and the meat of 4 or five partridgesor any roast poultrey, mince it as small as you can, and season itwith a few beaten cloves, mace, and nutmeg, put them into a silverdish with a ladle full or 2 of pure mutton gravy, and 2 or threeanchoves dissolved, then set it a stewing on a chafing dish ofcoals; 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 endof 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 gratednutmeg, 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 boiledand 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 onsugar, 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 themsome sweet butter, being melted, some salt, sugar, and a littlegrated nutmeg, give them a cullet in the dish, &c. _Otherways. _ Poach them, and put green sauce to them, let them stand a while uponthe fire, then season them with salt, and a little grated nutmeg. Or make a sauce with beaten butter, and juyce of grapes mixt withipocras, pour it on the eggs, and scrape on sugar. _Otherways. _ Poach them either in water, milk, wine, sack, or clear verjuyce, andserve them with vinegar in saucers. Or make broth for them, and serve them on fine carved sippets, makethe broth with washed currans, large mace, fair water, butter, whitewine, and sugar, vinegar, juyce of orange, and whole cinamon; beingdished run them over with beaten butter, the slices of an orange, and fine scraped sugar. Or make sauce with beaten almonds, strained with verjuyce, sugarbeaten, 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 longways, take out the yolks and save the whites, mince the yolks, orstamp them amongst some march pane paste, a few sweet herbs choptsmall, & mingled amongst sugar, cinamon, and some currans wellwashed, 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 madeof 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, andyolks of hard eggs. Next have green quodling stuff, mixt with bisket bread and eggs, frythem in little cakes, and set them by also. Then have artichocks and potatoes ready to fry in batter, beingboil'd and cleansed also. Then have balls of parmisan, as big as a walnut, made up and dippedin batter, and some balls of almond paste. These aforesaid being finely fryed in clarified butter, andmuskefied, mix them in a great charger one amongst another, and makea sauce of strained grape verjuyce, or white-wine, yolks of eggs, cream, beaten butter, cinamon and sugar, set them in an oven towarm; the sauce being boil'd up, pour it over all, and set it againin 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 theyolks, mince them, and put to them some sweet herbs minc'd small, some boil'd currans, salt, sugar, cinamon, the yolks of two or threeraw eggs, and some almond paste, (or none) mix all together, andfill again the whites, then lay them in a dish on some butter withthe yolks downwards, or in a patty-pan, bake them, and make sauce ofverjuyce & sugar, strained with the yolk of an egg and cinamon, giveit a walm, and put to it some beaten butter; being dished, servethem 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 thewhites by them selves, and the yolks by themselves; then have twobladders, boil the yolks in one bladder, fast bound up as round as aball, being boil'd hard, put it in another bladder, and the whitesround about it, bind it up round like the former, and being boil'dit 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 thewhites, almond-paste, musk, juyce of oranges, and beaten ginger, andserve 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 butterto them; then have two large rouls or fine manchets, cut them intotoasts, & toast them against the fire with a pound of fine sweetbutter; being finely buttered, lay the toasts in a fair cleanscowred dish, put the eggs on the toasts, and garnish the dish withpepper and salt. Otherways, half boil them in the shells, thenbutter 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 thefire, then fry a good thick toast of fine manchet as round as theskillet, and an inch thick, the toast being finely fryed, put theeggs on it into the skillet, to fry on the manchet, but not toohard; being finely fried put it on a trencher-plate with the eggsuppermost, and salt about the dish. _An excellent way to butter Eggs. _ Take twenty yolks of new laid or fresh eggs, put them into a dishwith as many spoonfuls of jelly, or mutton gravy without fat, put toit a quarter of a pound of sugar, 2 ounces of preserved lemon-peeleither grated or cut into thin slices or very little bits, with somesalt, and four spoonfuls of rose-water, stir them together on thecoals, and being butter'd dish them, put some musk on them with somefine sugar; you may as well eat these eggs cold as hot, with alittle 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 afine clean dish, with carved sippets, and candied pistaches stuck inthem. _Eggs buttered in the Polonian fashion. _ Take twelve eggs, and beat them in a dish, then have steeped breadin 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 intoit, 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 inslices. Or grated cheese in buttered eggs and salt. _Otherways. _ Boil herbs, as spinage, sage, sweet marjoram, and endive, butter theeggs amongst them with some salt, and grated nutmeg. Or dress them with sugar, orange juyce, salt, beaten cinamon, andgrated nutmeg, strain the eggs with the juyce of oranges, and letthe juyce serve instead of butter; being well soaked, put some morejuyce 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, rawcurrans, carraway-seed, sugar, and dates, minced lemon peel, verjuyce, rose-water, butter, and salt; fill your pie or pies, closethem, 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 atfour times, half, or but of one side; before you take them out ofthe pan, make a composition or compound of hard eggs, and sweetherbs minced, some boil'd currans, beaten cinamon, almond-paste, sugar, and juyce of orange, strow all over these omlets, roul themup like a wafer, and so of the rest, put them in a dish with somewhite-wine, sugar, and juyce of lemon; then warm and ice them in anoven, with beaten butter and fine sugar. _Otherways. _ Set on a skillet, either full of milk, wine, water, verjuyce, orsack, make the liquor boil, then have twenty eggs beaten togetherwith salt, and some sweet herbs chopped, run them through acullender into the boiling liquor, or put them in by spoonfuls orall together; being not too hard boil'd, take them up and dish themwith beaten butter, juice of orange, lemon, or grape-verjuyce, andbeaten butter. _Blanch Manchet in a frying-Pan. _ Take six eggs, a quart of cream, a penny manchet grated, nutmeggrated, two spoonfuls of rose-water, and 2 ounces of sugar, beat itup like a pudding, and fry it as you fry a tansie; being fryed turnit out on a plate, quarter it, and put on the juyce of an orange andsugar. _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, somerose-water, salt, and sugar; beat all together, and fry it either ina whole form of a tansie, or by spoonfuls in little cakes, beingfinely fried, serve them on a plate with juyce of orange andscraping sugar. _Other Fricase or Quelque shose. _ Take twenty eggs, and strain them with a quart of cream, somenutmeg, salt, rose-water, and a little sugar, then have sweet butterin a clean frying-pan, and put in some pieces of pippins cut asthick as a half crown piece round the apple being cored; when theyare finely fried, put in half the eggs, fry them a little, and thenpour 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 oforange and sugar. _Other Fricase of Eggs. _ Beat a dozen of eggs with cream, sugar, nutmeg, mace, androse-water, then have two or three pippins or other good apples, cutin round slices through core and all, put them in a frying-pan, andfry them with sweet butter; when they be enough, take them up andfry half the eggs and cream in other fresh butter, stir it like atansie, and being enough put it out into a dish, put in the otherhalf of the eggs and cream, lay the apples round the pan, and theother eggs fried before, uppermost; being finely fried, dish it on aplate, 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 theleaves, cut the bottoms into quarters splitting them in the middle;then have a flat stewing-pan or dish with manchet toasts in it, laythe artichocks on them, then the marrow of two bones, five or sixlarge 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 somepreserves which are fresh, as barberries, and such like, sippet it, and serve it up. Instead of preserved, if you have none, stew ordinary plumbs whichwill 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 thesauce 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 youpare an apple, and boil them tender, then take them up, and splitthem through the midst, do not take out the core, but lay the splitside downward on a dry cloth to drain out the water; then mix alittle flour with two or three yolks of eggs, beaten ginger, nutmeg& verjuyce, make it into batter and roul them well in it, then getsome clarified butter, make it hot and fry them in it till they bebrown. Make sauce with yolks of eggs, verjuyce or white-wine, cinamon, ginger, sugar, and a good piece of butter, keep it stirringupon the fire till it be thick, then dish them on white-breadtoasts, 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 apound of currans, half a pound of prunes, a handful of borrage, asmuch mint, and as much harts-tongue; let them seeth together tillall the strength be sodden out of the flesh, then strain it as cleanas you can. If you think the party be in any heat, put in violetleaves 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; putall 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 mouthof the flaggon with a piece of paste, and let it boil the space oftwelve hours; being well stewed, strain the liquor, and give it tothe party to drink cold, two or three spoonfuls in the morningfasting, and it shall help him. _This is an approved Medicine. _ _Otherways. _ Take a good fleshy cock, draw him and cut him to pieces, wash awaythe blood clean, and take away the lights that lie at his back, washit 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 theflaggon with a piece of paste, and set it in a pot a boiling sixhours; keep the pot filled up continually, with hot water; beingboil'd strain it, and when it is cold give of it to the weak partythe bigness of a hazelnut. _Stewed Pullets against a Consumption. _ Take two pullets being finely cleansed, cut them to pieces, and putthem in a narrow mouthed pitcher pot well glazed, stop the mouth ofit with a piece of paste and set it a boiling in a good deep brasspot or vessel of water, boil it eight hours, keep it continuallyboiling, and still filled up with warm water; being well stewed, strain it, and blow off the fat; when you give it to the party, giveit warm with the yolk of an egg, dissolved with the juyce of anorange. _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; thenput it into a Still with a pound of dates, the stones taken out, andsliced into thin slices, a pound of sugar, and an ounce of largemace. If the party be hot in the stomach, then take these coolherbs, as violet leaves, strawberry leaves, and half a handful ofbugloss, still them with a soft fire as you do roses, and let theparty take of it every morning and evening in any drink or broth hepleases. 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 thesun, a few prunes, succory, lang de-beef roots, fennil roots, parsley, a little anniseed, a pint of white-wine, hyssop, violetleaves, 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, andthe yolk of an egg, strained with verjuyce or white-wine. _Otherways. _ Fennil-roots, colts foot, agrimony, betony, large mace, white sanderslic't in thin slices the weight of six pence, made with a chickenand a crust of manchet, take it morning and evening. _Otherways. _ Violet leaves, wild tansie, succory-roots, large mace, raisins, anddamask prunes boil'd with a chicken and a crust of bread. Sometimes broth made of a chop of mutton, veal, or chicken, Frenchbarley, 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 amoderate 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, tworails, two quails, and twelve sparrows all roasted; take the brawnsfrom the bones, and beat them in a stone mortar with two ounces, ofthe pith of roast veal, a quarter of a pound of pistaches, half adram of ambergriece, a grain of musk, and a pound of whitesugar-candy beaten fine; beat all these in a mortar to a perfectpaste, now and then putting in a spoonful of goats milk, also two orthree 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 whitepaper. _To make a Jelly for a Consumption of the Lungs. _ Take half a pound of ising glass, as much harts-horn, an ounce ofcinamon, 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 willlie on a six pence, boil the foresaid in a gallon of water, and apint of claret till a pint be wasted or boil'd away, boil them on asoft 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 oftwenty four new laid eggs raw, and dissolved in the foresaidliquors; then have as much fine slic't manchet as will drink up allthis liquor, put it into a fair rose-still with a soft fire, andbeing distilled, take this water in all drinks and pottages the sickparty 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 ofcinamon, an ounce of cloves, an ounce of mace, and a dram ofacter-roots, boil this liquor till it come to three quarts, and letthe 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 itin pieces very small, and not wash it; then put them in a rose stillwith slics of lemon-peel, wood-sorrel, or other herbs according tothe _Physitians_ direction; being distilled, give it to the weakparty to drink. Or soak them in malmsey and some capon broth before you distillthem. _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 intoa 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, orchicken, take the flesh from the bones, and stamp it in a stone orwooden mortar, with some crumbs of fine manchet, strained with caponbroth, or without bread, and put the yolk of an egg, juyce oforange, lemon, or grape verjuyce and sugar. _To make China Broth. _ Take an ounce of China thin slic't, put it in a pipkin of fairwater, with a little veal or chicken, stopped close in pipkin, letit stand 4 and twenty hours on the embers but not boil; then put toit colts foot, scabious-maiden-hair, violet leaves half a handful, candied eringo, and 2 or 3 marsh mallows, boil them on a soft firetill 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 awhile longer. Take of this broth every morning half a pint for amonth, then leave it a month, & use it again. _China Broth otherways. _ Take 2 ounces of China root thin sliced, and half an ounce of longpepper bruised; then take of balm, tyme, sage, marjoram, nepe, andsmalk, of each two slices, clary, a hanful of cowslips, a pint ofcowslip water, and 3 blades of mace; put all into a new and wellglazed pipkin of 4 quarts, & as much fair water as will fill thepipkin, close it up with paste and let it on the embers to warm, butnot to boil; let it stand thus soaking 4 and twenty hours; then takeit 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 fireto a pottle, scum it very clean & being boil'd strain the clearestfrom 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 thelast water to make your milk of, then stamp half a pound of almondswith a little of the same water to keep them from oyling; beingfinely beaten, strain it whith the rest of the barley water, putsome 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, putsome cream to them, eggs, grated bread, and a little white saunders, temper them all well together fry them, and eat it in the morningfasting. Otherways, take the leaves of clary and nepe, fry them with yolks ofeggs, 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 damhath forsaken them, the best cramming for them is wheat-meal andmilk made into dough the crams steeped in milk, and so thrust downtheir throats; but in any case let the crams be small and well wet, for fear you choak them. Fourteen days will feed a chickensufficiently. _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 mostdainty. The best way to cram a capon (setting all strange inventionsapart) is to take barley meal, reasonably sifted, and mixing it withnew milk, make it into good stiff dough; than make it into longcrams thickest in the middle, & small at both ends, then wettingthem in luke-warm milk, giue the capon a full gorge thereof threetimes a day morning noon, and night, and he will in a fortnight orthree 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 ortwelve days, and feed them with curds, scalded chippins, or barleymeal 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 abroadwith a keeper five or six hours in a day, and let the dam at herleisure entice them into the water; then bring them in, and put themup, and thus order them till they be able to defend themselves fromvermine. After a gosling is a month or six weeks old you may put itup to feed for a green goose, & it will be perfectly fed in anothermonth following; and to feed them, there is no better meat then skegoats boil'd, and given plenty thereof thrice a day, morning, noon, and night, with good store of milk, or milk and water mixt togetherto drink. _For fatting of elder Geese. _ For elder geese which are five or six months old, having been in thestubble fields after harvest, and got into good flesh, you shallthen choose out such geese as you would feed, and put them inseveral Pens which are close and dark, and there feed them thrice aday with good store of oats, or spelted beans, and give them todrink water and barly meal mixt together, which must evermore standbefore them. This will in three weeks feed a goose so fat as isneedfull. _The fatting of Ducklings. _ You may make them fat in three weeks giving them any kind of pulseor grain, and good store of water. _Fatting of Swans and Cygnets. _ For Swans and their feeding, where they build their nests, you shallsuffer them to remain undisturbed, and it will be sufficient becausethey can better order themselves in that business than any man. Feed your Cygnets in all sorts as you feed your Geese, and they willbe through fat in seven or eight weeks. If you will have them soonerfat, you shall feed them in some pond hedged, or placed in for thatpurpose. _Of fatting Turkies. _ For the fatting of turkies sodden barley is excellent, or soddenoats for the first fortnight, and then for another fortnight cramthem in all sorts as you cram your capon, and they will be fatbeyond measure. Now for their infirmities, when they are at liberty, they are so good _Physitians_ for themselves, that they will nevertrouble their owners; but being coopt up you must cure them as youdo pullets. Their eggs are exceeding wholesome to eat, and restorenature 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 fullof old dried malt wherein they may feed at their pleasure. Thusdoing, they will be fat in less than a month: but you must turn hiswalks daily. _Of nourishing and fatting Herns, Puets, Gulls, and Bitterns. _ Herns are nourished for two causes, either for Noblemens sports, tomake trains for the entering their hawks, or else to furnish thetable at great feasts; the manner of bringing them up with the leastcharge, is to take them out of their nests before they can flie, andput them into a large high barn, where there is many high crossbeams for them to pearch on; then to have on the flour divers squareboards with rings in them, and between every board which should betwo yards square, to place round shallow tubs full of water, then tothe boards you shall tye great gobbits of dogs flesh, cut from thebones, according to the number which you feed, and be sure to keepthe house sweet, and shift the water often, only the house must bemade so, that it may rain in now and then, in which the hern willtake much delight; but if you feed her for the dish, then you shallfeed them with livers, and the entrals of beasts, and such like cutin 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 tohave them extraordinary crammed fowl, then you shall take the finestdrest wheat-meal, and mixing it with milk, make it into paste, andever as you knead it, sprinkle into the grains of smallchilter-wheat, till the paste be fully mixt therewith; then makelittle small crams thereof, and dipping them in water, give to everyfowl according to his bigness, and let his gorge be well filled: dothus as oft as you shall find their gorges empty, and in onefortnight they will be fed beyond measure, and with these crams youmay 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 & crammedfowl, 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 amongstthe paste till the paste be fully mixt therewith; then make littlesmall crams thereof, and dipping them in water, give to every fowlaccording to his bigness, and that his gorge be well filled: do thusas oft as you shall find their gorges empty, and in one fortnightthey will be fed very fat; with these crams you may feed any fowl ofwhat 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 kindstame to mix among them, and then putting them into great cages ofthree 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 suchchange and alteration of food, they will in twelve or fourteen daysgrow 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 weekor ten days they will be extraordinary fat. _To feed Pewets. _ Feed them in a place where they may have the air, set them goodstore of water, and feed them with sheeps lungs cut small intolittle bits, give it them on boards, and sometimes feed them withshrimps where they are near the sea, and in one fortnight they willbe fat if they be followed with meat. Then two or three days beforeyou 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 youintend to have them extraordinary crammed fowl, then take the finestdrest wheatmeal, mix it with milk, and make into paste, ever as youknead it, sprinkle in the grains of corns of wheat, till the pastebe full mixt there with; then make little small crams, dip them inwater, and give to every fowl according to his bigness, that hisgorge be well filled; do thus as often as you shall find his gorgeempty, and in one fortnight they will be fed beyond measure. Thusyou 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 andObservations on the whole New Testament Opening and Explaining all theDifficulties therein; wherein our Saviour Jesus Christ is yesterday, today, and the same for ever. Illustrated by that Learned and JudiciousMan Dr. _Robert Gell_ Rector of _Mary Aldermary_, _London_, in Folio. Christian Religions Appeal from the groundless prejudice of theScepticks to the Bar of common Reason; Wherein is proved that theApostles did not delude the World. 2. Nor were themselves deluded. 3. Scripture matters of Faith have the best evidence. 4. The Divinity ofScripture 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 theGospel, his Epistle to the _Corinthians_. Translated out of the Greek, in 4[o]. A Sermon Preached before the King at _Windsor_ Castle. By _RichardMeggot_, D. D. In 4[o]. A Sermon Preached before the Right Honourble the Lord Mayor and Aldermenof the City of _London_, _January_ the _30th_. 1674. By _RichardMeggot_, 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 theAbby-Church at _Westminster_, _Jan. _ 30. 1674. By _Seth Ward_ LordBishop 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 Unionand Communion with the Church of _England_, and not to forsake thepublick Assemblies, as the only means to prevent the Growth of Popery;in severol Sermons on 1 _Cor. _ 1. 10. _That ye all speak the samethings, and that there be no divisions among you, but that ye beperfectly 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 parishChurches, by _Miles Smith_; in 8[o] large. The Evangelical Communicant in the Eucharistical Sacrament, or aTreatise 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 byall persons, by _Philip Goodwin_, M. A. A Fountain of Tears, empying it self into three Rivulets, _viz. _ OfCompunction, Compassion, Devotion; or Sobs of Nature sanctified byGrace. Languaged in several Soliloquies and prayers upon variousSubjects, for the benefit of all that are in Affliction, andparticularly for these present times, by _John Featley_, Chaplain to HisMajesty. A Course of Catechising, or the Marrow of all Authors as have Writ orCommented on the Church Catechism; in 8[o]. A more shorter Explanation of the Church Catechism, fitted for themeanest capacity in 8[o] price 2 _d. _ by Dr. _Combar_. The Life and Death of that Reverend Divine Dr. _Fuller_, Author of theBook 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 Divinemeditations, by _John Quarles_; in 8[o]. _Gregory_ Father _Grey-beard_ with his Vizard pull'd off, or News fromthe Cabal, in some Reflections upon a late Book, entituled, _TheRehearsal Transprosed after the fashion it now obtains_; in a Letter toMr _Roger L'Estrange_; in 8[o]. Grounds and occasions of the Contempt of the Clergy with the severallAnswers 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 DivineBreathings for a Ravished Soul, beholding the excellency of her LordJesus: 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 forthese present times; by _Jos. Hall_ Bishop of _Norwich_; 12[o]. The admired piece of Physiognomy and Chyromancy, Mataposcopacy, theSymmetrical proportions and Signal Moles of the Body fully andaccurately explained, with their Natural predictive significations bothto Men and Women, being delightful and profitable; with the Subject ofDreams made plain: Whereunto is added the Art of Memory, by _RichardSaunders_; in _folio_: Illustrated with Cuts and Figures. The Sphere of _Marcus Manelius_ made an English Poem; with LearnedAnnotations, and a long Appendix: reciting the Names of Ancient andModern Astronomers; with some thing memorable of them: Illustrated withCopper-Cuts. By _Edward Sherborne_ Esq, in _Folio_. Observations upon Military and Political Affairs: Written by the mostHonourable _George_ Duke of _Albemarle_; in _Folio_: Published byAuthority. Modern Fortification, or the Elements of Military Architecture, practised and designed by the latest and most experienced Engineers ofthis last Age, _Italian_, _French_, _Dutch_ and _English_; and themanner of Defending and Besieging Forts and Places; with the use of aJoynt 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 tothe most serene Republick of _Venice_, translated into English, withNotes thereupon; and some addition out of _French_ for Sea-Gunners. BySir _Jonas Moore_ Knight: With an Appendix of Artificial Fire-works ofWar and Delight; by Sir _Abraham Dager_ Knight, Engineer: Illustratedwith divers Cuts. A Mathematical Compendium, or Useful Practices in Arithmetick, Geometryand Astronomy, Geography and Navigation, Embatteling and Quartering ofArmies, Fortifications and Gunnery, Gauging and Dialling; explaining theLoyerthius with new Judices, Napers, Rhodes or Bones, making ofMovements, and the Application of Pendulums: With the projection of theSphere for an Universal Dial. By Sir _Jonas Moore_ Knight. The Works of that most excellent Philosopher and Astronomer Sir _GeorgeWharton_ Baronet: giving an account of all Fasts and Festivals, Observations in keeping Easter; _Apotelesina_, or the Nativity of theWorld of the _Epochæ_ and _Eræ_ used by Chronologers: A Discourse ofYears, Months, and days of years; of Eclipses and Effects of the Crisesin Diseases: With an excellent discourse of the names, _Genus_, _Species_, efficient and final causes of all Comets; how Astrology maybe restored from _Morinus_; in 8[o] large, _cum multis aliis_. The Practical Gauger, being a plain and easie method of Gauging allsorts of Brewing Vesses; whereunto is added a short _Synopsis_ of theLaws of Excise: The third Edition, with Addittions: By _John Mayne_. A Table for purchasers of Estates, either Lands or Houses; by _WilliamLeybourne_. _Blagrave_'s introduction to Astrology, in Three parts; containing theuse of an _Ephemerides_, and how to erect a Figure of Heaven to any timeproposed; also the signification of the Houses, Planets, Signs andAspects; the explanation of all useful terms of Art: With plain andfamiliar Instructions for the Resolution of all manner of Questions, andexemplified in every particular thereof by Figures set and judged. TheSecond treateth of Elections, shewing their Use and Application as theyare constituted on the Twelve Celestial Houses, whereby you are enabledto choose such times as are proper and conducible to the perfection ofany matter or business whatsoever. The third comprehendeth an absoluteremedy for rectifying and judging Nativities; the signification andportance of Directions: with new and experienced Rules touchingRevolutions and Transits, by _Jo. Blagrave_, of _Reading_ Gent. _Studentin Astrology and Physick_; in 8[o] large. _Blagrave_'s Astrological Practice of Physick; discovering the true wayto Cure all kinds of Diseases and Infirmities which are naturallyincident to the Body of Man; in 8[o] large. _Gadbury_'s _Ephemerides_ for thirty years, twenty whereof is yet tocome and unexpired; in 4[o]. Philosophy delineated, consisting of divers Answers upon several Headsin Philosophy, first drawn up for the satisfaction of some Friends, nowexposed to publick View and Examination; by _William Marshall_ Merch. _London_; in 8[o] large. The Natural History of Nitre, or a Philosophical Discourse of theNature, Generation, place and Artificial Extraction of Nitre, with itsVirtues 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, TraversTables, Tables of Easting and Westing, meridian miles, Declinations, Amplitudes, refractions, use of the Compass, Kalender, measure of theEarth Globe, use of Instruments, Charts, differences of Sailing, estimation of a Ship-way by the Log, and Log-Line Currents. Composed forthe use of the Mathematical School in Christs Hospital _London_, hisMajesties _Charles_ II. His Royal Foundation. By _Peter Perkins_ Masterof that School. Platform for Builders and a guide for purchasers by Mr. _Leyborne_. Mr. _Nich. Culpeppers_ last Legacy, left and bequeathed to his dearestWife for the publick good, being the choicest and most profitable ofthose secrets, which while he lived were locked up in his Breast, andresolved never to publish them till after his death, containing sundryadmirable experiments in Physick and Chyrurgery. The fifth Edition, withthe Addition of a new Tract of the Anatomy of the Reins and Bladder, in8[o]. Large. Mr. _Nich. Culpeppers_ Judgment of Diseases, called _Symoteca Uranica_;also a Treatise of Urine. A Work useful for all that study Physick, in8[o]. Large. Mr. _Nich. Culpepper_'s School of Physick, or the experimental Practiseof the whole Art, wherein are contained all inward Diseases from theHead to the Foot, with their proper and effectual Cures. Such dyet setdown as ought to be observed in sickness and in health, in 8[o]. Large. The Compleat Midwifes practice Enlarged, in the most weighty and highconcernment of the birth of man, containing a perfect Directory or Rulesfor 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 Daughterin 8[o]. Large. Illustrated with several Cuts of Brass. _Blagraves_ suppliment or enlargement to Mr. _Nich. Culpeppers_ EnglishPhysitian, containing a description of the form, place and time, Celestial Government of all such Plants as grow in _England_, and areomitted in his Book called the English Physitian, Printed in the sameVolume, so as it may be bound with the English Physitian, in 8[o]. Large. _De Succo pancreatico_, or a Physical and Anatomical Treatise of thenature and office of the Panecratick Juyce or Sweet-Bread in men, shewing its generation in the Body, what Diseases arise by itsVisitation; together with the Causes and Cures of Agues and intermittingFevers, hitherto so difficult and uncertain, with several other thingsworthy 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 orVenereal 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 inCuring Consumptions, Coughs and Spitting of Blood; together with aDiscourse 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 concerningthe Cure of the French Pox; in 12[o]. _Praxis Catholica_, or the Country-mans universal Remedy, wherein isplainly set down the nature of all Diseases with their Remedies;in 8[o]. The Queens Closet opened, incomparable secrets in Physick andChyrurgery, Preserving, Conserving and Canding; which was presented untothe 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 exactmethod of Breeding, Buying, Dieting, and other ways of ordering allsorts of Horses; in 8[o]. Large. The Country mans Treasure, shewing the Nature, Cause and Cure of allDiseases incident to Cattel, _viz. _ Oxen, Cows and Calves, Sheep, Hogsand Dogs, with proper means to prevent their common Diseases andDistempers being very useful receits, as they have been practised by thelong 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, andanswering all objections urged against it; in 4[o]. Pharamond that famed Romance, being the History of _France_, in twelveParts; 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 thoseadmirable accomplishments that compleat the English Gentry, in the mostacceptable qualifications of Discourse or Writting; in which briefly thewhole mystery of those pleasing Witchcrafts of Eloquence and Love aremade 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 otherplaces; 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 thefifth and sixth Book of _Virgils Æneas_ in _Burlesque_ verse; by theAuthor of the Satyr against Hypocrites. The Poems of Sir _Austin Corkin_, together with his Plays; collected inone 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 Writtenoriginally in _French_, and translated in to English. The Memoirs of Madam _Mary Carlton_, commonly called the _GermanPrincess_; being a Narrative of her Life and Death, interwoven with manystrange and pleasant passages, from the time of her Birth to herExecution; in 8[o]. _Cleaveland's_ Genuine Poems, Orations, Epistles, purged from many falseand spurious ones which had usurped his name. To which is added manynever 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 lateadmired Translater of the three first Volumes, of _Cleopatra_, publishedby 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 apleasant Journey into _Wales_; wherein are set down several remarkablepassages that occurred in the way thither; and also many choiceobservables, and notable commemorations concerning the state andcondition, the nature and humour, Actions, Manners and Customs of thatCountry and People, in 8[o]. Wit and Drollery, Jovial poems, corrected and amended with newAdditions; in 8[o] large. _Adaga Scholica_, or a Collection of _Scotch Proverbs_ and _Proverbialphrases_, in 12[o]. Very useful and delightful. A Treatise of Taxes and Contributions, shewing the Nature and Measuresof Crown Lands, Assessments, Customs, Poll-monies, Lotteries, Benevolence, Penalty Monopolies, Offices, Tythes, Raising of Coines, Hearth-money, Excise, and with several intersperst Discourses andDigressions concerning Wars, the Church Universities, Rents, andPurchases, Usury and Exchange, Banks and Lumbards, Registers forConveyances, Buyers, Insurances, Exportation of Money and Wool, FreePorts 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 ofthis 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, beinga Collection of all Letters, Speeches, and all other choice passages ofState since his Majesties return from _Breda_, till after hisCoronation, in 8[o] large. The _Portugal_ History, describing the said Country, with the Customsand 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, orany way satisfactory to Curiosity in that mighty Nation, in 8[o] large. The Antiquity of _China_, or an Historical Essay, endeavouring aprobability, that the Language of the Empire of _China_, is theprimitive Language spoken through the whole world before the Confusionof _Babel_; wherein the Customs and Manners of _Chineans_ are presented, and Ancient and Modern Authors consulted with. Illustrated with a largeMap 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 theDuke 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, asthey were penned by divers Learned Judges, Eminent Lawyers, and greatConveyancers, both Ancient and Modern, in 4[o] large. The Privileges and Practices of Parliaments in _England_, Collected outof the Common Law of this Land, in 4[o]. A Letter from _Oxford_ concerning the approaching Parliament thencalled, 1681. In vindication of the King, the Church, and Universities, 4[o]. _Brevia Parliamentaria Rediviva_, in 13 Sections; containing severalCatalogues of the numbers and dates of all Bundles of Original Writs ofSummons and Elections that are now in the Tower of _London_, in 4[o]. The new World of Words, or a general English Dictionary, containing theproper signification and Etymologies of Words, derived from otherLanguages, _viz. _ Hebrew, Arabick, Syriack, Greek, Latin, Italian, French, Spanish, British, Dutch, Saxon, useful for the advancement ofour English Tongue; together with the definition of all those terms thatconduce 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 curiousHands engraved on 28 Brass plates, in folio. _Sir Robert Stapleton's_ Translation of Juvenals Satyr, with Annotationsthereon, in folio. The Rudiments of the Latine Tongue, by a method of Vocabulary andGrammar; the former comprising the Primitives, whether Noun or Verb, ranked in their several Cases; the latter teaching the forms ofDeclension and Conjugation, with all possible plainness: To which isadded the Hermonicon, _viz. _ A Table of those Latin words, which theirsound and signification being meerly resembled by, the English are thesooner learned thereby, for the use of Merchant Taylors School, in 8[o]large. _Indiculis Universalis_, or the whole Universe in Epitomie, wherein thenames of almost all the works of Nature, of all Arts and Sciences, andtheir most necessary terms are in English, Latin and French methodicallydigested, in 8[o] large. _Farnaby's_ Notes on _Juvinal_ and _Persius_ in 12[o]. _Clavis Grammatica_, or the ready way to the Latin Tongue, containingmost plain demonstrations for the regular Translating of English intoLatin, with instructions how to construe and parse Authors, fitted forsuch as would attain to the Latin Tongue, by _I. B. _ Schoolmaster. The English Orator, or Rhetorical Descents by way of declamation uponsome notable Themes, both Historical and Philosophical, in 8[o]. ADVERTISEMENT. _There is sold by the said _Obadiah Blagrave_, a Water of such anexcellent Nature and Operation for preservation of the Eyes, that theEye being but washed therewith once or twice a day, it not only takesaway all hot Rhumes and Inflamations, but also preserveth the Eye aftera most wonderful manner; a Secret which was used by a most LearnedBishop: By the help of which Water he could read without the use ofspectacles 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. "