How to haſhe a leg of Mutton.

HAlfe boyle the Mutton in Water, then take it up and ſlice it into thinne ſlices, onely leave ſome about the bone; put it into a pipkin with ſtrong broth, or the broth which boyled it, with three or foure boyled Onions minced, a little Pepper, large Mace, one pinte of Claret or White-Wine, and a little Vinegar. This being done, let it ſtew above an hour, then put a faggot of ſweet Herbs, that is, Time, ſweet-Marjerome, winter-Savory, and Roſemary, ſtew it a little after, then ſcumme off all the fat, and put to the meat a minced Lemmon and Salt, then diſh the bone, and pour the meat upon it, garniſh it with Lemmon, Large Mace and ſcalded Parſly, then ſippit it, and ſerve it up hot to the table.

How to boyle a ſhoulder of Mutton.

HAlfe boyle the Mutton in Water, then ſlice it as▪ before, fore, and preſerve the gravie, putting the Mutton into a pipkin with ſome of the broth which boyled it, a little grated bread, Oyſter-liquor, Vinegar, Bacon ſcalded and ſliced thin, a quarter of a pound of Sauſages ſtripped out of their skin, large Mace, and a little ſliced Nutmeg, (put not in the gravie till it be almoſt ſtewed) and let all theſe boyle almoſt an hour; then put to them a pinte of Oyſters, a faggot of ſweet Herbs and Salt, ſtew them together, take out the bone and broyl it and diſh it, then ſcumme off the fat, putting a little minced Lemmon into it, ſhaking it well together, diſh it on the bone, garniſh it with fryed Oyſters in batter, Lemmon ſliced and Barberries; before you diſh it rubbe the diſh with a clove of Garlike.

How to boyle a neck of Mutton▪

BOyle your Mutton as fair as you can in Water and Salt. For your Sauce take a little handfull of Samphiere and put it into a pipkin, with ſtrong Broth, Verjuice, large Mace, Pepper, an Onion, the yolkes of three or foure Eggs boyled hard and minced, ſweet Herbs and Salt; theſe being boyled together halfe an houre, or more, as you ſee good, beat it up with Butter and Lemmon (if you have it) and pour it on your meat (being diſh'd) garniſh it with the whites of Eggs and Parſley minced together with ſliced Lemmons and ſippits, and ſerve it up hot.

How to ſtew a loyne or neck of Mutton.

CUt the Mutton into thinne ſteaks, as to frie, and hack them with the back of a cleaver, and put it into a pan or pipkin, with as much water as will cover it, and when it is ſcummed, put to it three or four Onions ſliced, Sage leaves minced, a little Turnip ſliced: when it is halfe boyled in other broth, ſliced Bacon or Sauſege, ſliced Ginger, Capers, ſweet Herbs minced, Vinegar and Salt; ſtew all theſe together two or three houres ſoftly, till all but a pinte of liquor be conſumed, then ſippit the meat and lay it in ſlices, then ſcum all the fat off the liquor and pour it on the meat; garniſh it with what you pleaſe.

Another way for the ſame.

PRepare as in the laſt, and put to it a handfull of Spinnage ſcalded, and hack'd with your knife, a handfull of french Barly; prepare two or three hard Lettuces, quartered and ſcalded, Vinegar, a fagot of ſweet Herbs, Ginger, and a little Salt; when the meat is ſtewed, diſh it with two or three thinne toſtes of white bread, ſcum off the fat and put into it a piece of Butter, Sugar, and a handfull of Gooſeberries ſcalded, then beat it up thick, and poure it on the meat, garniſh it with Lettuce, Spinnage, Gooſeberries and Sippits.

How to boyl a breaſt of Mutton.

BOyle the Mutton in Water and Salt. For the ſauce, take ſome of the broth which boyled it Verjuice, half a pound of Raiſons ſtoned, a little Carret cut in dice-work, the yolks of two or three Eggs hard boyled, and minced, two or three blades of large Mace, a little ſliced Ginger, the bottome of a boyled Artechoke cut as the Carret; ſalt it: boyle all theſe together in a pipkin, a convenient time, then diſh your Mutton, and beat up your ſauce with Butter and a little Sugar (if you pleaſe) then pour it on the Mutton, garniſh it with Carret cut in works, with ſome of the boyled Raiſons, Barberries, and Sippets, and ſerve it up hot to the Table.

How to farce a knuckle of Veale.

TAke halfe a pound of Suet and mince it very ſmall, and put to it grated Bread, one grated Nutmeg, a little beaten Clove and Mace, a little Sugar, Salt, a pretty quantity of Time, Roſemary minced very ſmall, and a quarter of a pound of Currants, mix all theſe together with an Egg and a little Verjuice, and ſtuffe your Knuckle with it, and boyle it; for the ſauce, take ſome of the broth which boyled it, with Verjuice or Vinegar, a ſliced Nutmeg, Currants and ſweet Herbs minced, then boyle it an houre, and put in ſome Lemmon, Butter and Sugar; beat it, and diſh your Veale, then pour it on it.

How to boyle a neck or breaſt of Veale.

FIrſt parboyle your meat, then cut it into thin ſlices or ſteaks, then lay it in a broad ſtewing pan, or frying-pan, and put to it ſtrong Broth, Verjuice, thinne ſlices of Bacon, large Mace, an Oxe Palat blanched and cut in dice-cut, Oyſters or Cockles, a little handfull of Capers one Anchove; ſtew theſe together till there be but a pinte left, but have care of breaking the Veale; lay your Veale one piece by another in a diſh, then beat up this broth with a piece of Butter, and poure it upon it, garniſh it with what you pleaſe; I will give you characters of all ſorts of garniſhing hereafter, that you may pleaſe your owne fancy in garniſhing.

How to stew a Calves head.

FIrſt boyle your Calves head in Water halfe an hour, then take it up & pluck it all to pieces▪ and put it into a pipkin with Oyſters, and ſome of the broth which boyl'd it, if you have no ſtronger, a pinte of white or clarret Wine, a quarter of a pound of middling Backon ſliced, and either watered or parboyl'd, ten roſted Cheſnuts ſplit, the yolks of three or four Eggs, ſweet Herbs minced, a little Horſe-Radiſh-root ſcraped; ſtew all theſe one houre, then ſlice the Braines (being parboyled) and ſtrew a little Ginger and grated Bread, or make a little batter with Eggs, Ginger, and Salt, and Flower; you may put in ſome juice of Spinage, and fry them green with batter, then diſh the Meat, and lay theſe fry'd Braines, Oyſters, the Cheſnuts, and half yolks of Eggs, and ſippit it; then ſerve it up hot to the Table.

How to stew a loyne of Lambe.

CUt your Lamb into ſteaks as you did your Mutton, to stew, but not altogether ſo thin as the Mutton; put it into a pipkin with water to cover it; it being ſcummed, put to it Capers, Samphier, the bottom of two or three Artechokes, boyle ſix or ſeven large blades of Mace, halfe a Nutmeg ſliced, Verjuice and Salt; ſtew all theſe together one hour, then diſh your Lamb with as little breaking as you can, then ſcum off the fat, and put into the broth ſcalded Spinage and Parſley minced with ſcalded Gooſeberries, a piece of Butter, ſhaking it well together, diſh it and ſerve it up with ſippits.

How to boyle a joynt of Lamb.

BOyle your Lamb in Water and Salt: For the Sauce, take ſome of the Broth which boyled it, and put it into a pipkin with Verjuice, Mace, three or foure Dates, a handfull of 〈…〉 and ſweet herbs; theſe being boyled together enough, beat i • up with Butter, a handfull of ſcalded Gooſeberries, and a little Sugar, if you finde it too ſharp; diſh the Lambe, and ſippit it.

How to boyl a hanch of Veniſon▪

LEt your Veniſon be poudred, then boyl it in water: for the ſauce, take ſome of the ſtrongeſt broth and put it into a pipkin, with Vinegar, Ginger ſliced, a little Pepper, Colleflower or Collewort ſtalks boyled, and the pith taken out, and put in large Mace, Cowes udder boyled and ſliced, a little Horſe-radiſh root ſcraped, and ſweet Herbs; boyl all theſe a convenient time, then diſh the Veniſon, being boyled, & beat up the ſauce with a little Butter, & lay Colleflowre on it, and what you pleaſe. This ſauce is very good with a boyled poudred Gooſe, you may lard your Gooſe with Bacon, if you pleaſe.

How to boyle a Duck.

TRuſſe your Duck and boyle it in water, and take ſome of that broth with Piſtachoes blanched, Cow's udder boyled and ſliced, Sauſages ſtrippt out of their skins, white Wine, ſweet Herbs, large Mace; boyle all theſe together till you think it ſufficiently boyled, then put to it beet roots boyled and cut in ſlices, beat it up with Butter, carve up the Duck, pouring the ſauce on the top of her, and garniſh it with ſippits, and what you pleaſe.

How to boyle a Coney.

TRuſs your Coney, boyl her in water and ſalt: for the ſauce, take ſtrong broth, if you have any, or that which boyleth it, with two or three Pippins quartered, large Mace, Pepper, Salt, a handfull of Currants, a faggot of ſweet Herbs, two ſliced Onions and Vinegar; boyle all theſe together halfe an houre, then ſtraine it, and throw away all the thick, put in a piece of Butter and a little Sugar, with Lemmon, beat it up thick and pour it on your Coney: being diſhed, garniſh it, and ſerve it up to the Table.

How to stew a Neats Tongue.

EIther boyle or roaſt your Tongue, and ſplit it, put it into a diſh, or flat pipkin, with a good quantity of Cinamon, Ginger, a pinte of Claret, a little Vinegar, a bunch of Roſemary tyed together, a little grated Bread and Salt; ſtew theſe together till halfe conſumed, diſh the Tongue and beat the Broth up with Butter.

How to boyle a Chicken.

SCald the Chickens and truſſe them, boyling them in water as white as you can: For the Sauce (if it be in winter) take a pinte of white-Wine, Verjuice, five or ſix Dates, a little handful of Pine-kernels, five or ſix blades of large Mace, a faggot of ſweet Herbs; all theſe boyle together till halfe conſumed, beat it up thick with Butter, and pour it on the Chickens (being diſhed) with two or three white-bread toſtes dipped ſlightly in a little Muſcadine, and lay on the Chickens yolks of Eggs cut into quarters, puffe-Paſte, Lozanges, Sheeps tongues fryed in greene Butter; being boyl'd and blanch'd, pickl'd Barberies, three or foure pieces of Marrow (being boyled) and ſerve it up hot.

Another way for the ſame.

IF in Summer, take Wine as before, and a little Broth which boyled them, if you have no ſtronger; large Mace, the bottom of two Artechokes, being boyled and cut in dice-work, an Ox Palat ſliced thinne, Salt and ſweet Herbs; all theſe being boyled together, beat it up with Butter, diſh the Chickens and pour this ſauce on them, laying on the chickens boyled Aſpuragus, hard Lettuce ſcalded, a little handful of ſcalded Gooſeberries; ſliced Lemmon will doe will in the ſauce, if you pleaſe; ſippit it and ſerve it up Verjuice, and ſome of the broth boyled with large Mace; a little ſliced Ginger and Salt being beat up with Butter, the gizerne of the Chickens, a little Sugar, the Parſley which was boyled in their bellies, all minced, and a handfull of ſcalded Gooſeberries or Grapes with ſippits, will be good.

How to boyle Pigeons.

SCald and pull your Pigeons, draw and truſs them to boyle with Parſley in their bellies, and boyle them in water and ſalt; for the ſauce, take ſome of the broth, Vinegar, Bacon ſcalded and ſliced very thin, large Mace, whole Pepper, 3 or 4 yolkes of hard Eggs minced; boyle theſe together with a ſprig of ſweet Marjerom a quarter of an houre, and put in a little gravy of any fleſh (if you have it) beat it up with Butter, diſh the Pidgeons pour the Sauce on them, garniſh the meat with good ſtore of Barberries, Lemmon and Sippits; you may put in ſome picled Broome- buds (if you have them) then ſerve it up hot to the Table.

How to make a grand boyled Meat.

KIll and pull, or ſcald what young Fowle is in ſeaſon, as Pidgeons, wilde or tame, Partridges, Pheaſants, Teale, Plover, Widgeons, Snipes, Larks, or any other Fowle; you may doe a young Coney, wilde or tame, truſſe them and boyle them as faire and as white as you can, and while they are boyling, take ſtrong Broth, wherein Veal or any other freſh Butchers meat hath been boyled to pieces, put to it an Oxe Pallet blanched and cut in dice-work, Peſtaches, Pine-kernels blanched, a quart of White-Wine, a good quantity of large Mace, Salt, and five or ſix Dates cut to pieces; boyle theſe together as long as you think it expedient, and when it is boyled put to it a large piece of Butter and Lemmon ſliced very thinne, the rinde being pared off, and beat it up thick; then diſh your meat orderly with thin toſtes in the bottome, pour the ſauce on them; garniſh with Sheepes tongues, boyled, blanched and ſplit, rowled in greene Batter, and fryed green; ſliced Lemmon and Orange; ſippit it and ſerve it up hot to the Table.

Another way for the ſame.

BOyl your fowl as at the fir •• then take ſtrong Broth a •• Wine, put to it large Mace a •• ſliced Nutmeg, a pinte of gre •• Oyſters, being waſh'd very cleaa • ſtraine the liquor which was wit • them into the Broth, a handful o • Capers, a quarter of a pound o • Cocks ſtones and combs prepared, a little Parmaſan grated, little ſliced Bacon, if it be not ruſty, a faggot of ſweet Herbs, Vinegar and Salt; all theſe being boyled together, beat it up with Butter and the juice of two or three Oranges; diſh your meat a • in the laſt, pouring this on it, and lay on your meat Oyſters fryed brown, halfyolks of Eggs, Lettuce ſcalded green, if in Somer, or Skerriots fryed green, as I will write hereafter, when I treat of ••• ed meat; garniſh your diſh ••• h Lemmon ſliced, pickled •• rberries, or what other garniſh •• u fancy, or is in faſhion. If you ••• l not goe to the charge of ••• wle, or that you cannot get ••• ficiently, lay a boyl'd neck of • utton in the middle, or 3 or 4 • arrowbones boyled betweene, ſome large Poultrey in the • iddle, as Capon, Duck, and •• ch like.

How to make white Broth.

TAke Sack, or white Wine, with the ſame quantity of strong Broth, Dates quartered, large Mace, ſweet Herbes and Sugar, boyle all theſe together till one third be conſumed, then beat as many yolkes of Egges as will thicken it; put them in with a piece of Butters, and beat it up till it boyle, hav • a care it doe not curdle; this wi •• be fit for Capon, Pullet, or Pike or what you pleaſe; diſhing you • meat, if it be fleſh, garniſh i • with Lemmon, Barberries, or any Preſerves, and ſippit it with puff Paſte, Lozanges, or ordinary Paſte, and ſerve it up hot with the Meat.

How to boyle a Capon or Pullet with French Barley.

LEt the Barley be boyled in two ſeverall waters, then dreine the water from it and put it into a pipkin, with large Mace, whole Cynamon, and a little race of Ginger, and put to it a pinte of white-Wine, Dates, and ſome ſtrong Broth of fleſh, or ſome of the Broth you boyle the Capon in, or ſome Scerroots, or • otatoes boyled and peeled, or if you have neither of them) • wo or three Apples pared and • uartered, and boyled tender in water, and put them in when the Broth is almoſt boyled, which will be enough, when you thinke the ſtrength of the ſpice is boyled out; then take ſixe or eight yolks of Eggs, and beat them well with a wine-glaſſe of Sack, and ſome of that hot broth in the pipkin; then take the pipkin from the fire and put in the Eggs, to prevent curdling, and ſweeten it with Sugar and ſet it on the fire till it boyles, keeping it with continuall ſtirring; then diſh the Pullet, being boyled, and poure this broth on it, and garniſh it with the ſame, and ſome Lemmon; lay boyled Marrow on the Meat.

How to make ſtewed Broth.

LEt the pot be ſet a boyling five houres before dinner with Water and good ſtore of freſh Beefe, or bones of Veniſon or Mutton, and to every gallon of Water put in two pound of Raiſons, one pound of Currans, halfe a pound of Pruines, and one pound of Pruines boyl'd in a bagg to ſtrain in the broth (as you ſhall have in order) but ſo ſoon as the broth boyls, let there be a quantity of one pound of wheaten Bread ſliced and ſteeped in ſome of the hot booth till it be tender, then ſtraine it thorow a ſieve or ſtrainer, and put it into the broth, keeping it with often ſtirring, then ſtraine the Pruines with a pinte of Claret, or a leſſe quantity of Verjuice, if you have no Wine, and put it in the broth with a Nutmeg, as much Mace, halfe as much Cloves, beat all; and about two houres or more before dinner, put in the ribbs of a neck of Mutton, and as much more fruit, a bundle of ſweet Herbs; and when it is boyled, ſeaſon it with Salt and Sugar; then diſh the Mutton and Broth together, and ſerve it up.

How to boyle a Pike.

TRuſſe your Pike to boyle, and waſh it very clean, and boyle it in Water, Salt, and Vinegar; put it not in the liquor till it boyleth, let it boyle very faſt at firſt to make it criſpe, but afterwards let it boyle ſoftly; the rivet of a Pike will not require ſo much boyling; for the ſauce, put in a pipkin a pinte of white Wine, ſliced ginger, large mace, a quarter of a pound of Dates quartered, a pinte of Oyſters with the liquor, being ſtrained, a little Vinegar, and Salt; boyle all theſe a quarter of an houre, then mince a handfull of pick'd Parſley with a little ſweet Herbes amongſt it, and boyle it another quarter of an houre, till half be conſumed; then diſh your Pike in a diſh, garniſhed with fearced Ginger, or chippings of Manchets, Lemmon or Orange, or what you pleaſe; ſome floure or green garniſh will doe well in the Spring, and ſippit it with puff-Paſte, and lay on it the Marrow of two bones, being boyled in as big pieces, as you can, with the rivet on it; you muſt beat up your Broth with halfe a pound of Butter, and minced Lemmon.

Another way for the ſame.

BOyl your Pike as at firſt; for the ſance, take white Wine, Vinegar, Mace, a little whole Pepper, a good handfull of Cockles, being broyled or boyled, and picked out of the ſhells, being waſhed well with Vinegar, a faggot of ſweet Herbs, the liver being beat and ſtrained, Horſe-raddiſh root; boyle all theſe together; it being boyled, diſh your Pike with ſippits, and beat up your ſauce with Lemmon minced and good ſtore of Butter, pouring it on the fiſh; garniſh it as you fancy.

A Pike (if ſmall) is excellent meat fryed with Butter, and the ſauce Butter, Lemmon ſliced, Nutmeg and Salt beat up thick with a ltitle fryed Parſley, or baked with Nutmeg, Ginger, and Pepper, and Salt, with good ſtore of Butter.

How to stew a Carp.

LEt your Carp be alive, and when you are ready to boyle it, take it and ſcale it with your knife, drying it very well with a cloth; open the belly, taking out the entrailes, then waſh the blood into a pipkin with claret Wine (a pinte will be the leaſt you can uſe) with Vinegar, a ladleful of ſome freſh broth, or water, a faggot of ſweet Herbs, two or three whole Onions, halfe a pound of Butter; ſtew all theſe together with the Carp halfe an houre, or more, ſoftly; then diſh your Carp with ſippits and toſtes in the bottome, pour ſome of this broth on them, garniſh them with Roſemary or Bayſe dipped in Butter and fryed, or Lemmon, Barberries, Grapes, Ginger on the ſide of the diſh; be ſure you boyle the Rivet, it being the beſt of the meat, and lay it on the Carpe, being diſhed.

Another way for the ſame.

OPen your Carp and waſh it very cleane with a cloth, all the blood out; doe not ſcale it as the other, but put it into a flat pan, or pipkin; there are things purpoſely to ſtew fiſh in; and put to it a pinte of white Wine, Mace, Ginger, Salt, Vinegar, Oyſterliquor, and ſweet Herbes; and when the Carpe is ſtewed, take ſome of the liquor and beat it up thick with the yolke of an Egge well beaten, and a piece of Butter, then heat your diſh wherein you ſerve up your Carp, and rub it with a clove of Garlike; put minced Lemmon in your ſauce; diſh your Carp with two or three toſts of white Bread in the diſh; ſippit it, and ſerve it up with what garniſh you pleaſe.

How to stew a Bream.

SCale your Bream and waſh it without, but preſerve the blood for to ſtew it with, as followeth, Take Claret, Vinegar, Salt, Ginger ſliced two large races, the pulp of one pound of Pruines, being boyled and ſtrained unto the Broth, one Anchove, ſweet Herbs, and Horſeraddiſh root ſtamped and ſtrained; ſtew theſe with no more liquor than will juſt cover the fiſh▪ when it is ſtewed beat up ſome of the liquor with Butter and poure it on the fiſh (being diſhed) garniſh it with raſped Bread, Lemmon, Orange, and Barberries: ſerve it up hot to the Table.

How to stew an Ele.

FLay the Eles and cut them into pieces, put them into a pan with Water and Verjuice, as much as will cover them, with large Mace, Pepper, a quarter of a pound of Currans, 2 or 3 Onions, three or four ſpoonfull of Yeſt, a bundle of ſweet Herbs; ſhew all theſe together till the fiſh he very tender, then diſh them, and put to the Broth a quarter of a pound of Butter, a little Salt and Sugar, pour it on the fiſh, ſippit it, and ſerve it up hot to the Table.

How to ſtew Oyſters.

STraine the liquor from the Oyſters, then waſh them very clean, and put them into a pipkin with the liquor, a pinte of Wine to a quart of Oyſters, two or three whole Onions, large Mace, Pepper, Ginger; let all the ſpice be whole, they will ſtew the whiter; put in Salt, a little Vinegar, a piece of Butter and ſweet Herbs; ſtew all theſe together till you think them enough, then take out ſome of that liquor and put to it a quarter of a pound of Butter, a Lemmon minced, and beat it up thick, ſetting it on the fire, but let it not boyle; dreine the reſt of the liquor from the Oyſters thorow a cullender, and diſh them; pour this ſauce on them; garniſh your diſh with ſearced Ginger, Lemmon, Orange, Barberries, or Grapes ſcalded; ſippit it, and ſerve it up.

How to stew Cockles, being taken out of the Shells.

WAſh them well with Vinegar, broyle or boyle them before you take them out, then put them into a diſh with a little Clarret and Vinegar, a handful of Capers, Mace, Pepper, a little grated Bread, a little minced Thyme, Salt, and the yolks of two or three hard Egges minced; let all theſe ſtew together till you think them enough, then put in a good peice of Butter, ſhaking it together, then heat your diſh & rub it with a clove of Garlike, and put two or three toſtes of white Bread in the bottome, laying the Meat on them, Crawfiſh, Praunes, or Shrimps, are excellent good the ſame way, being taken out of their Shels you may make variety of garniſh with the ſhels.

How to ſtew Lobſters.

YOur Lobſters being boyled, take out the meat, breaking the ſhell as little as you can, but break the meat ſmall, put it into a pipkin or diſh, with Claret wine, Vinegar, and Nutmeg ſliced, a little Salt, a piece of Butter; ſtew all theſe together an houre ſoftly; it being ſtewed almoſt dry, put to it a little more Butter, ſtir it well together, lay very thin toſtes in the diſh, and lay your meat on them, or you may put it into the ſhels, and garniſh your diſh about with the ſmall legs, and lay your body over the meat with an addition of Lemmon and rare coloured floures, being in Summer, or pickled in winter.

Crabs are good the ſame way, onely adde to them the juice of two or three Oranges, a little Pepper and grated Bread.

How to ſtew Artechokes.

FIrſt let your Artechokes be boyled, then take out the core, and take off all the leaves, cut the bottome into quarters, ſplitting them in the middle; provide a flat ſtewing-pan, or diſh, wherein put thin Manchet-toſtes, and lay the Artechoke on them▪ the Marrow of two bones, five or ſixe large blades of Mace, half a pound of preſerv'd Plummes, with the ſyrrup, Verjuice and Sugar, if the Syrrup doe not mak • them ſweet enough; let all theſ • ſtew together two houres, if you ſtew them up in a diſh, ſerve them in it, not ſtirring them, onely lay on ſome preſerves, which are freſh; as Barberries, or ſuch like; ſippit it and ſerve it up: inſtead of Preſerves you may ſtew ordinary Plummes, which will be cheaper, if you have no old Preſerves.

How to ſtew Potatoes.

BOyle or roaſt your Potatoes very tender, and blanch them; cut them into thin ſlices, put them into a diſh or ſtewingpan, put to them three or foure Pippins ſliced thin, a good quantity of beaten Ginger and Cynamon, Verjuice, Sugar and Butter; ſtew theſe together an hour very ſoftly; diſh them being ſtewed enough, putting on them Butter and Verjuice beat together, and ſtick it full of green Sucket or Orrengado, or ſome ſuch Liquid ſweet-meat; ſippit it and ſcrape Sugar on it, and ſerve it up hot to the Table.

How to ſtew Pippins.

PAre your Pippins, cut them into halves and coare them, and lay them into a ſtewing-pan with faire water, Roſe-water, a little Verjuice, Sugar, Orangepeel, Ambergriece, or Musk; if you eat them hot put Butter on them, being beat up thick; if you eat them cold, put not any in; ſippit them, ſcraping Sugar on the top, and ſerve it up.

To pickle Salmon to keep halfe a yeare.

TAke the Salmon and cut in ſixe round pieces, then boyle it in Vinegar and Water, there being two parts Vinegar, and one of Water, but let your liquor boyle halfe an houre before you put in the Salmon, which being well boyled, take it out of the liquor and dreine it very well, then take Roſemary-leaves, Bay-leaves, Cloves, Mace, and groſſe Pepper, a good quantity of each, and boyle them in two quarts of white-Wine, and two quarts of Vinegar, and let it boyle well for halfe an houre; then take the Salmon, being quite cold, and rubb it well with Pepper and Salt, and pack it into a cask with a lay of Salmon and a lay of Spice, that is boyled in the liquor, but let your liquor and ſpice be very cold; when the Salmon is packed, then put in the liquor, and renew the pickle once a quarter, and it will keep a yeare or more. This is for one Salmon, and ſo proportionably; let not the cask be bigger than juſt to fill it with Salmon and Pickle.

Put ſome Lemmon peels into the pickle, and let the Salmon be new taken, if poſſible.

How to pickle Cucumbers.

GAther the tops of the ripeſt Dill and cover the bottome of the veſſel, when you pickle the Cucumbers, and lay a layer of Cucumbers and another of Dill, till you have filled the Veſſel within a handfull of the top, then take as much water as you thinke will fill the veſſel, and mixe it with Salt and a quarter of a pound of Allom to a gallon of Water, and poure it on them, and preſſe them downe with a ſtone on them, and keep them covered cloſe.

For that uſe I thinke the water will be beſt boyled and cold, which will keep longer ſweet; or if you like not this pickle, doe it with Water, Salt, and white-Wine Vinegar, or (if you pleaſe) pour the Water and Salt on them ſcalding hot, which will make them ready to uſe the ſooner.

How to ſouce a Tench with jelly.

YOur Tench being new, draw out the garbiſh at the gills, and cut off all the gills, it will boyl the whiter; then ſet on as much cleare water as will conveniently boyl it, and ſeaſon it with Salt, Vinegar, 5 or 6 Bay Leaves, large Mace, whole Cloves 3 or 4, a faggot of ſweet Herbes bound up hard together; ſo ſoon as this preparative boyls, put in your Tench, being clean wiped; do not ſcale it, it being boyl'd take it up, waſh off all the looſe ſcales; it will be beſt to put in your Spices after the Tench is in and ſcummed: the fiſh being boyled and taken up, ſtraine the liquor thorow a jellybagg, and put to it a piece of Iceing-glaſs, being waſhed and ſteeped for the purpoſe, and boyle it very cleanely: diſh your fiſh in the diſh you intend to ſend it up in; then ſtraine the liquor through the bag, and pour it on the fiſh, and let it coole▪ you may ſonce a Carp, or an • other pond-fiſh, onely you muſt put in more Icing-glaſſe, the other fiſh being not ſo apt to jelly; garniſh with Lemmon-peel cut in branches or long pieces as you fancy, with Barberries and Floures.

This gellie will ſerve to gelly Lobſters, Crawfiſh, or Praunes▪ hanging them in ſome glaſſe by a thred, at their full proportion, and filling the glaſſe with the jelly when it is warme, it being cold▪ turne it out on the glaſſe plate; if you fancy it yon may make very pretty things for to ſet out a table, and cheap; you may colour your jelly in divers colours, but I think white to be the beſt for this uſe▪ I will omit it for another place.

How to ſouce a Pigg.

SCald the Pigg and cut it into four quarters, and bone it, and let it lie in water a day and a night; then roule it up (like Brawn) with Sage-leaves, Lard, let your Lard be watered and cut into ſmall pieces, grated Bread mixed with the juice of Orange▪ ſeaſon it with Nutmeg, Mace and Salt; this being done, roule it up in the quarters of the Pigge very hard (like Brawn) binde it with tape, then boyle it with faire Water, white Wine, large Mace, a little whole Ginger, a little Lemmon-peele, a faggot of ſweet Herbs and Salt; boyle it very well, and ſet in an earthen pot to cool in the liquor, and let it ſouce there two dayes at leaſt; then check it out on Plates, or ſerve it in a collar (like Brawn) and eat it with Sugar and Muſtard.

How to ſauce a Ramm's Head.

CUt the Head off with a good part of the Neck to it, and boyl it with the skin on▪ it will require a great boyling; it being boyled, take it up and pluck off the skin, ſouce it in Jelly, or boyle ſome broth (which you have boyled freſh meat in) with Vinegar, ſalt, a good handful of ſweet herbs, Ginger, Pepper, a good piece of Horſe-raddiſh root ſcraped, and a quarter of a pound of French Barley; boyle them well together and ſtrain it thorow a bagg, and ſouce the head in it; it being ſouced, ſlice it and ſerve it on a plate with Vinegar, or ſerve it up whole with the hornes.

How to pickle Oyſters.

TAke the largeſt Oyſters you can get, ſtraine them from the liquor, and waſh them cleane, then ſet on as much water as you think will cover them, and when it boyleth, put them in, and let them but ſcald, and poure them from the liquor; then take the naturall liquor, with ſome of that which ſcalded them, Vinegar, large Mace, whole Pepper, Salt, and two or three Bay-leaves; boyl all theſe together, barrel your Oyſters (being cold) and fill them up with liquor, and make them up very cloſe, being very cold; a clove of Garlike will doe well in ſome of them, for thoſe that like it.

I would have mentioned the pickling of all ſorts of Flowers, Seeds, Buds, and Roots, onely it is ſo tedious, and ſo common, that every one can doe them; onely Artechokes you may pickle, as followeth.

To pickle Artechokes.

WHen your Artechokes are ripe, gather them, and cut off the ſtalk within an inch of the Choke, waſhing them very clean, and boyle them a little with Water and Salt; then take them up, laying the bottome upward till they be cold: this being done, provide a veſſel of cleare Water and Salt boyled together, and cooled, then put the Artechokes into it, covering it very cloſe, and you may keep them all the yeare, have a care of making it too ſalt, they are excellent for Pies at Chriſtmas, or to ſtew.

How to make a Sallet of Salmon.

WHen the freſh Salmon is boyled, mince it ſmall with Apples and Onions, then mixe it with Oyle and Vinegar, a little Salt and Pepper; ſippit it, and ſerve it up. Pickled Herrings are excellent with the ſame ingredients; the ſeedes of Cabbage or Turnip are excellent Sallet hot, when they are ready to bloſſome, being boyled and buttered.

How to keep Beefe three weekes freſh enongh to roaſt.

WRap your Beefe up very cloſe in Linnen, and lay it in ſome drie veſſel, and in a dry room, and cover it cloſe up with Salt, that no aire getteth in, and it will be very freſh and ſweet.

How to reast a ſhoulder of Mutton with Oyſters.

STraine your Oyſters, waſh them and ſcald them, dreine them well; then provide grated Bread, Salt, minced Thyme and Parſley, Mace, Nutmeg and Pepper beat very ſmall; mix all theſe with a little Vinegar and the white of an Egg; roule your Oyſters in it, and make little holes in your Mutton, being ſpitted, and thruſt your Oyſters in halfe way, and keep them in with little ſcuers, or ſprigges of Thyme: roaſt it, and preſerve the gravie, and that which droppeth from it for the ſauce, with white Wine, Vinegar, the Oyſter-liquor, ſliced Nutmeg, ſome of the meat which was left of ſtuffing it, and Oyſters; boyle all theſe together, and put the Gravie, with Salt, and a piece of Butter, a minced Lemmon, or the juice of an Orange; rub your diſh with a clove of Garlike, and diſh your Mutton with this ſauce in the bottom, garniſh it with Lemmon and ſerve it up.

How to haſhe a ſhoulder or leg of Mutton.

HAlfe roaſt the Mutton and draw it from the ſpit, cut it into thin ſlices and put it into a pipkin or ſtewing-panne, with ſtrong Broth, a pinte of Claret, Vinegar, five or ſixe Anchoves, a ſlic'd Nutmeg, a faggot of ſweet Herbs, a handfull of Capers, and Salt; ſtew all theſe together one houre, or more; then put in the Gravie which came out of the meat, when you cut it in pieces, the juice of Lemmon; ſcumm off the fat as cleane as you can, then diſh your bone, pouring the meat on it; garniſh it with Lemmon and ſerve it up.

How to make ſauce for any ioynt of roaſted Mutton.

BOyle Vinegar, Claret-Wine, or ſtrong Broth, a ſliced Nutmeg, minced Thyme, Salt, and minced Lemmon in it, when it is boyled, and Gravie (if you have it) rub your diſh with Garlike (if you like it) and ſerve it up with your Mutton.

Another way for the ſame.

OR Claret, five or ſixe Oyſters, with ſome of the liquor, a little pickled Samphiere, three or foure blades of Mace, an Onyon minced with ſweet herbs and ſalt boyled together; it being boyled put in minced Lemmon and Gravie; diſh your Mutton with this ſauce, or ſet a diſh under the Mutton as it is roaſting, with Claret, Vinegar, a ſprig of Thyme, a little ſliced Nutmeg, one Anchove, Horſe-raddiſh root ſcraped, a handfull of Broom-buds pickled, and Salt; when the Mutton is roaſted ſcum off the fat, and poure the ſauce on it, being diſhed.

I could relate many more; but this ſhall ſuffice for this ſubject.

How to make a haſhe of a Leg of Lambe.

HAlfe roaſt your Lambe, then ſlice it from the bone into a pipkin, but leave ſome meat on the bone, and lay it in a diſh by, and put to your ſliced meat Ver juice, Claret, and the yolks of three hard Eggs minced, a ſliced Nutmeg, roaſted Cheſnuts quartered or ſliced, ſweet Herbs minced, a quantity of pickled Muſhromes minced, two or three whole Onions, a little ſtrong Broth▪ ſtew theſe together with as little breaking the meat as poſſible; it being well ſtewed, put to it a piece of Butter, a minced Lemmon, red Beet-root; being boyled and cut into dice-work, ſhaking them well together, boyl the bone and diſh it with this meat layed on it, and lay on it boyled Aſparragus. Beet-roots ſcalded, Lettuce ſcalded yolkes of Eggs cut into halves, with ſliced Lemmon ſippit your diſh and ſerve it up hot.

How to farce a Leg or Fillet of Veale to roaſt.

TAke Beefe-ſuet minced very ſmall, with Thyme, ſweet Marjerome, and a little Winter Savoury, Cloves and Mace beat, Salt, grated Bread, five or ſixe Dates minced, and a handfull of Pine-kernels blanched; mixe all theſe together with a little Verjuice and the yolk of an Egg▪ This being done, cut your Veale full of little holes and ſtuff it full with this Compound; ſpit it and roaſt it throughly: for the ſauce, take Vinegar, Butter, Sugar, Cynamon and Ginger beaten; beat it up thick together, diſh your Veale with the ſauce, garniſh it with Orange ſliced, and ſerve it up.

How to roast a Pig with the skinne off.

WHen your Pigge is fleyed and garbidged, drie it very well with a cloth, and make a hard meat with Bread, three or foure Egges, Creame, minced Thyme, Beef-ſuet, a little beaten Cloves, Mace and Salt; it being compounded like a Pudding, ſtuff the belly of the Pig full, and ſcuer it up cloſe, truſſe it round and ſpit it, laying it downe to the fire, but ſtick it full of ſprigges of Thyme; ſet a diſh under it with Claret, a little Thyme, a ſliced Nutmeg, with a little Vinegar and Salt; baſte the Pigge with it till it be roaſted, then froath it up with butter, taking this ſauce with a little minced Lemmon and a large piece of Butter; beat it up and put it in your diſh with the Pig.

How to roast a Calves head with Oyſters.

SPlit your head, as to boyle, take out the braines, waſhing them very well with the Head, cut out the Tongue, boyle it a little and blanch it; let the Brains be parboyled as well as the Tongue; mince the Braines and Tongue, a little Sage, Oyſter, Marrow, or Beef ſuet very ſmall, mixe with it: it being minced, three or foure yolks of raw Eggs, beaten Ginger, Pepper, Nutmeg, grated Bread, Salt and a little Sack (if the Braines and Eggs make it not moiſt enough: this being done, parboyl your Calves head a little in water, then take it up and dry it well with a cloth, filling the holes where the brained and tongue lay, with this meat, and binde it up cloſe together and ſpit it and ſtuff it with Oyſters, compounded with the ſame ingredients as they were with the Shoulder of Mutton; ſtick it as full of them as you can, and roaſt it throughly, ſetting a diſh under it to catch the Gravie, wherein let there be Oyſters, ſweet Herbs minced, a little white-Wine and a ſliced Nutmeg▪ when the Head is roaſted ſet the diſh wherein the ſaucer is, on the coales, to ſtew a little; then put in a piece of Butter, the juice of an Orange and Salt; beating it up thick together, diſh your Head and put the ſauce to it, and ſerve it up hot to the Table.

How to haſhe a Capon.

ROaſt your Capon almoſt enough, then cut all the fleſh from the bones which will mince, and mince it very ſmall; put it into a pipkin with white Wine and a little ſtrong Broth, five or ſixe hard yolkes of Eggs, with nine or ten Cheſnuts minced very ſmall, an Oxe Palate ſliced very thin, a little Bacon (if it be not ruſty) minced ſmall, ſome powder of Saffron, a handfull of Piſtaches; ſtew all theſe together with the griſtles and bones (which will not mince) till it be tender; then put in a large piece of Butter, a little Vinegar or minced Lemmon (if you have it) with a little of the peel, and a little Salt; ſhake it well together and let it not boyl; then lay thin white-bread toſtes in the diſh; pour this meat on it, and lay the bones in order about the diſh with Sippits, Barberries, halfe yolks of Egges, or greene and what other coloured garniſh you fancy.

A Sauce for a roaſteſt Pullet or Capon.

WHen your Pullet is roaſted and diſhed, put a little piece of Butter into the Belly at the end, with a little Claret, a hard yolk of an Egg minced, a Lemmon ſqueezed into it and Salt; give theſe one boyle with the Gravie and the Fowle in the diſh, then garniſh it with Lemmon and ſerve it up.

For Woodcock, Snipe, &c.

YOu may make ſauce for Woodcocks or Snipes as followeth; If you draw your Fowle put an Onion in the belly, then ſpit them▪ roaſt them with a diſh under them, in which let there be Claret, Vinegar, an Anchove, Pepper and Salt; the Fowle being roaſted, put a little piece of Butter and a little grated Bread, ſhaking it well together and diſh it with your Fowl.

It is very good ſauce for a wilde Duck, onely rub your diſh with a clove of Garlike, becauſe it is a ranker fowle.

Another way for the ſame.

BOyled Onions, Pepper, Salt and Butter, is very good; or raw Onions, Water, Pepper, Salt, with a little Gravy of any freſh meat.

Partridge ſauce.

FOr Partridge, grated Bread, Water, Salt, and a whole Onion boyled together; when it is boyled take out the Onion and put a minced Lemmon and a piece of Butter: diſh your Fowl and ſerve it up with this ſauce.

How to roaſt Larkes with Bacon.

WHen your Larks are pulled and drawne, waſh them and ſpit them with a thinne ſlice of Bacon and a Sage leaf between every one; make your ſauce with the juice of two or three Oranges, Claret, and a little ſliced Ginger, give it one or two walms on the fire and beat it up with a piece of Butter; diſh▪ your Larkes with the ſauce in it.

Roaſted Quailes, a Sauce for them.

DRy ſome Vine-leaves on the ſpit, or in a diſh▪before the fire, mince them very ſmall, put them into Claret and a little Vinegar, with a little ſmall Pepper and Salt; it being boyled beat it up thick with a piece of Butter, ſerving up your Fowle in it.

How to roaſt Oyſters.

STraine the liquor from the Oyſters, and waſh them very cleane, and give them a ſcald in boyling water, then cut ſmall Lard and lard them with a larding ſeuer, and ſpit them on a ſmall ſpit provided for that ſervice; then beat two or three yolks of Eggs with a little grated Bread, or grated Nutmeg, Salt, a little Roſemary and Thyme minced very ſmall; and after your Oyſters are heat at the fire, baſte them continually with theſe ingredients, laying them pretty warm at the fire: for the ſauce, boyle a little white-Wine, ſome of the Oyſters liquor, with a ſprigge of Thyme and grated Bread, with a little Salt; it being boyled beat it up thick with a piece of Butter; rub your diſh with a clove of Garlike, and diſh them with the ſauce.

How to make Olaves of Veale.

SLice your Veal into thin ſlices, but as broad and as long as you can cut out of a leg or fillet of Veale, and provide for them grated Bread, Cloves, Nutmeg, Mace beat, ſweet Herbs minced, Currans and Salt; mixe all theſe together with Verjuice and a raw Egg, with a little Sugar, and roul it into the ſlices of Veale as cloſe as you can, and ſpit them the convenienteſt way to keep the meat in, and roaſt them browne: for the ſauce, mixe Verjuice, Sugar, Butter, Cynamon and Ginger; beat it up thick together and diſh it with your meat being roaſted well.

How to roaſt a large Eele.

STrip your Eele and garbidge it, and cut it into pieces a handful long, and ſpit it on a little ſpit, becauſe it muſt be thruſt thorow the middle of the ſides, and not the ends; have a care of ſhaking ſhaking them off the ſpit before they are roaſted; as they roaſt let a diſh ſtand under to catch the Gravy; put to it a little Vinegar, Salt, Pepper, one Clove, Parmaſan or old Engliſh Cheeſe, or a little Botargo grated: the fiſh being roaſted ſcum off all the fat; then put in a piece of Butter, ſhaking it well together; put in Salt, and diſh it with your Eeles; garniſh it with Orange and ſerve it up hot.

An excellent way to roaſt Pigeons or Chickens.

PRepare them to truſſe; then make a farcing-meat with Marrow or Beefe-ſuet, with the liver of the Fowle minced very ſmall, and mixe with it grated Bread, the yolkes of hard Eggs minced, Mace and Nutmeg beat, the tops of Thyme minced very ſmall, and Salt: incorporate all theſe together with hard Eggs and a little Verjuice, then cut the skin off the Fowle betwixt the legs and the body, before it is truſſed, and put in your finger to raiſe the skin from the fleſh, but take care you break not the skin; then farce it full with this meat, and truſſe the leggs cloſe to keep in the meat; then ſpit them and roaſt them, ſetting a diſh under to ſave the Gravy, which mixe with a little Claret, ſliced Nutmeg, a little of that farced meat, and Salt; then give it two or three walms on the fire, and beat it up thick with the yolk of a raw Egg and a piece of Butter, with a little mine'd Lemmon, and ſerve it up in the diſh with the Fowle.

How to make a Batter to fry your garniſh with.

MIx Eggs, flower of Wheat, Salt, Ginger and Creame together very well, and dip your garniſh in it, and fry it in a panne with ſuet, being rightly temper'd with heat, as Bay-leaves, ſprigges of Roſemary, Sheeps Tongues boyled, blanch'd and ſplit, Oyſters, or toſtes of Manchet, or dip your fritter-moulds in it, and fry it; it being fryed, put it off with your ſlice, or knife; if you will have them greene put into the Batter the juice of Wheat, or greene Beet, or Spynage, which is the beſt; you may ſeaſon your Batter according as you pleaſe; you may put in Sugar, Salt, or any ſort of Spice, or you may alter the colour with Saffron, and many more things, which I will leave to your own fancy.

How to make a Frikeſe of a loyne of Veale.

CUt your loyne of Veale into thin ſteaks, kidney and all the fat, laying the kidney by it ſelfe to fry; then beat it with your cleavers back as thin as you can, then prepare greene toppes of Thyme, a handfull of Capers, two or three Anchoves, an Onion; mince theſe together very ſmall, and put to it a ſliced Nutmeg, a little beaten Pepper and Salt; then hack a handfull of Sorrell and Parſley together, but do not mince it ſmall; fry your Veale in Butter, as you doe Steakes in a large frying-pan; the Kidney being fryed, drein all the Butter which fryed it out of the pan, and put to the Veale about a quart of ſtrong Broth or Wine, with the Ingredients which you minced ſmall, and fry it in the pan t ••• half conſumed; then put in your Sorrel and Vinegar, frying it a little longer; when you think it is well, put into it a minced Lemmon or two, with halfe a pound of Butter, ſtir it well together, but let it not boyle leſt your Lemmon grow bitter: this being ready, take a large diſh, ginger the edge and garniſh it with Lemmon, Barberries, and toſtes in the bottome of the diſh, ſoaked in ſtrong Broth, and lay the Veale on it with the ſauce; garniſh it on the top of the Veale with any green fryed garniſh, as Sheeps tongues, or Fritter caſt in mould, with Orange or Lemmon, or what you think fit; ſippit it and ſerve it up hot to the Table.

How to make a Frikeſe for Chickens.

FLey your Chickens and draw them, cut them into quarters, or thin ſlices, with the giblets and liver; beat them well with the back of your cleaver, and fry them brown with Butter; in the interim, provide ſweet Herbs minced, Oxe Palat, Dates, the bottome of two or three Artechokes ſliced all together, Mace and Ginger beat▪ Salt▪ now your meat being fryed, and the pan clean, put in the Meat with ſtrong Broth, Verjuice, and all the Ingredients prepared, and let it fry till all but a pinte be conſumed; then put in half a pound of Butter▪ Sugar, ſcalded Gooſeberries, a minced Lemmon, ſhake it well together, put toſtes in the diſh; being garniſhed with Bread, raſped and ſearced, ſliced Lemmon, and ſcalded Lettuce quartered; ſippit it and lay Lettuce, ſcalded Gooſeberries, and boyled Aſparragus on the meat and ſerve it up hot.

Another Frikeſe of Chickens, Pigeons, and Rabbits, &c.

PRepare your meat, and fry it as aforeſaid, and put it into the panne with Broth or white-Wine, or Claret, Vinegar, ſweet Herbs minced, a little Horſe-raddiſh root ſcraped, a quarter of a pound of Bacon cut into dicework, and fry a little in a fryingpan by it ſelfe, halfe a pinte of Oyſters with the liquor, or Cockles, Pepper and Nutmeg a convenient quantity (being conſumed in the frying-pan) of the Broth, put in halfe a pound of Butter and minced Lemmon, ſhaking it well together; diſh it with roſtes, ſippit and Lemmon, and ſerve it up hot.

How to make a Frikeſe of Veal or Lamb, Sweet-breads and Stones.

SPlit your Kidneyes and the Stones, and fley off the skinnes from the Stones, hacking them with your knife, fry them as your Fowle in the pan, being prepared the ſecond time, put in the meat with a quart of Wine, a little Vinegar, a handfull or two of Pinekernells, or three or foure yolks of hard Eggs minced, a little Thyme and ſweet Marjerome minced, a ſliced Nutmeg; all theſe being fryed together till a quantity of the liquor be conſumed▪ then put to it a handful of pickled Purſlane, a piece of Butter, Sugar, Salt, and a little Gravy (if you have it) ſhake it well together and diſh it with toſtes in the diſh, garniſhing it with Lemmon, Puff-paſte, Lozenges, and ſome of your greene garniſh fryed; ſerve it up hot; you may fry divers ſorts▪ of meat the ſame way.

How to fry Oysters.

STraine your liquor from the Oyſters, waſh and ſcald them a little; then dry them and roule them in Flowre, or make a Batter with Eggs, Flowre and a little Creame, with Salt, rouling them in it, and fry them in Butter; for the ſauce, boyle the juice of two or three Oranges, ſome of the naturall liquor; a ſliced Nutmeg, Claret; it being boyled a little, put in a piece of Butter, beating it up thick, then warme your diſh and rub it with a clove of Garlike, and diſh your Oyſters, garniſhing it with ſliced Orange, ſerving it up hot.

Sauce for fryed Soles.

THere is an excellent Sauce for fryed Soles, the Garlike excepted; if you have no Oyſterliquor put in Claret the more; garniſh them with Orange and Barberries.

How to fry Turbut.

CUt your fiſh into thin ſlices, and hack it with a knife, and it will be ribb'd; then fry it almoſt browne with Butter, then take it up, dreining all the Butter from it, and the panne cleane, then put it into the pan with Claret, ſliced Ginger, Nutmeg, one Anchove, Salt, and Saffron beat; fry it till half be conſumed, then put in a piece of Butter, ſhaking it well together with a minced Lemmon, and diſh it: garniſh it with Lemmon, rub your diſh with a clove of Garlike.

How to fry Artechokes.

BOyle and ſever all from the Bottomes, and ſlice them in the middſt and quarter it, dip them in Batter, and fry them in Butter; for the ſauce, take Verjuice, Butter, Sugar, with the juice of an Orange: diſh your Artechokes with this ſauce (being fryed brown) and lay boyl'd Marrow on them; garniſh it with Orange and ſerve it up.

To fry Skerroots.

BOyl your Skerroots and peel them: this done, roul them in Batter made with Eggs, Ginger, Cynamon, flower of Wheat, and Salt; if you will have them green, put in juice of Spinage and fry them in Butter very carefully, for they are apt to ſtick together and burn; if you fry them brown, the ſame ſauce as was in the Artechokes will be good; If greene, take Verjuice, and Butter, Sugar, a ſliced Nutmeg, the yolks of two or three Eggs, with the juice of Spinage beat up thick together, and ſerve it up with this ſauce; garniſh it with ſome pretty cuts of puff-Paſte, or other, with Sugar ſcraped in it.

How to fry Muſhromes.

BLanch them, and waſh them cleane; if they be large quarter them, and boyle them a little with Water, Salt, Vinegar, ſweet Herbs, large Mace, Cloves, Bayleaves, with two or three cloves of Garlike; then take them up and dry them, and dip them in Batter, and fry them till they are browne: make ſauce with Claret for them, the juice of two or three Oranges, Salt, Butter, the juice of Horſe-raddiſh root beat and ſtrained, ſliced Nutmeg and Pepper; put theſe into a fryingpan with the yolks of two or three Eggs, beat and ſhake them well together for feare it ſhould curdle; diſh your Muſhromes, the diſh being rubb'd with a clove of Garlike; garniſh it with Orange or Lemmon.

How to fry Beanes.

TAke Garden Beans and boyl them tender, blanch and beat them, with Almonds, boyled Pippins, grated Cheeſe, Sugar, Ginger finely beaten, Horſe-raddiſh and Spinage beat and ſtrained, a little grated Bread; mixe all theſe together with Egs, Salt and Creame, with Marrow finely minced into a gentle Paſte, and make it up into what faſhion you pleaſe; ſtick it full of Pinekernells, and fry them with Butter; for the ſauce, take Verjuice, and the juice of Spinage, the juice of Oranges, a little Muſcadine, Sugar, and make them ready to boyl; then beat the yolks of Eggs very well and put them into the ſauce, with a piece of Butter, and beat it up thick together till it boyle, take heede it doth not curdle; then diſh the meat, pouring this ſauce on it; ſcrape Sugar on them and ſerve it up.

How to make a Tanſey.

TAke a good quantity of Spinage, with a little Tanſey, & beat it together, and ſtrain it with Cream, and to every pint of that Creame and juyce put eight eggs, with halfe the whites well beat, with a grated Nutmeg, a little ſalt and ſugar, but not too much ſugar, for it will make the Tanſey burne; you may put to Violets pickled, and mince a little and a little grated bread, it will make it eate ſhorter, but it will not look ſo green; then make your pan hot with a little piece of butter, ſhaking it round, and poure the Tanſy in it: ſet it on a fire which is not too hot, keeping it with continuall ſtirring till it be thick▪ then let it congeale together, and keep the bottome of the pan moiſt, with putting under it little pieces of butter, ſhaking it round: and when you think it is fryed enough on that ſide, after the ſame manner turne it on a Plate, and fry the other ſide: then diſh it, and ſqueeze a Lemmon on it with Sugar, and ſerve it up.

How to fry Clarie.

TAke your Clarie and waſh and dry it, then beat ſome of it, and ſtrain it with egges, creame, a grated nutmeg, roſewater, Musk or Amber-greeſe, beating it well together: then prepare your frying-pan, let it be hot with butter in it: dip your Clary in this compound, and fry it; you may dip ſome toſts made of Manchet, and fry them in the ſame manner, and lay it under the Clary in the diſh; it being fryed, ſtick it full of Comfets▪ Piſtaches, or any dry preſerve ſliced thin▪ ſcrape Sugar on it and ſerve it up hot to the Table.

To make Veale-Toſtes.

TAke a kidney of Veal which hath been roaſted, and cold, mince it very ſmall, and put to it grated Bread, a ſliced Nutmeg, Currans, Salt, Sugar, Almonds, or Piſtaches bruiſed in a morter, with a little Roſe-water, mixe all theſe together with Eggs and Creame, as you doe a Pudding, then cut thin toſtes of white-Bread, and lay this compound on them, and fry them browne with Butter.

How to make Fritters.

MAke your Batter with good ſtore of Egs mixt with Sack, new Ale, Salt, beaten Ginger, and a little Cream, beat together well; then provide Pippins, Marrow, or what you intend to make them of, and cut them in round pieces as big as a Walnut and put it into the Batter; you muſt warme your Sack and Ale before you put it into the Eggs; the Fruit or Marrow being in, let it ſtand before the fire an houre or more, to riſe, but let it not ſtand ſo hot as to bake: This being done, provide a Kettle or Panne halfe full of tryed ſuet, tempered with a good heat on the fire, but not too hot, if it be, the Fritter being caſt in, the Suet will boyle over the top; neither caſtin ſo many at one time▪ for then they will not fry cleare: you muſt take them out of the Batter with your hand, and diſperſe them about the pan, leſt they ſtick together: they being fryed, diſh them, and ſtrew Sugar on them, and ſqueeze ſome Lemmon on them. Mix Cynamon with your Sugar, if your Fritter be made with Marrow.

How to make Pancakes.

TAke twenty Eggs, with halfe the whites, and beat them half an houre or more with fine flour of Wheat, Cloves, Mace, and a little Salt, Creame, a little new Ale, or a ſpoonfull of Yeſt being warmed, and beat them well together; make it ſo thin as to run out of your ſpoon or ladle without any ſtop: this being done, cover it and ſet by the fire halfe an houre, or more, ſtirring it now and then; fry them with a quick fire (but not too hot) with a little Butter; and after you have fryed one or two, you may fry them without Butter as well as with it, and will be better, if you love them dry; ſcrape Sugar on them and ſerve them up.

If you are looſe in the body you may make a Pancake of nothing but Eggs and Cynamon, and Salt beat well together; you may put in ſome Anniſeeds (if you pleaſe) it will expel wind, and take away the raw taſte of the Egs, or ſtrow Carraway-comfits on it, being baked.

To fry young Artechokes.

TAke young Artechokes, or Suckers, and pare off all the out ſide, as you pare Apples, and boyle them tender, then take them up and ſlit them thorow the midſt, but doe not take out the coare, but lay the ſplit ſide downeward on a dry cloth, to dreine out the water; then mixe a little Flower, two or three yolkes of Eggs, beaten Ginger, Nutmeg, Verjuice and Salt to the thickneſſe of a Batter, and roule them well in it, then get a fryingpan, with Butter, pretty hot, and fry them in it till they be brown; for the Sauce, make a Lear with yolks of Eggs, Verjuice, or white-Wine, Cynamon, Ginger, Sugar, with a great piece of butter, keeping it with ſtirring upon the fire till it be thick; then diſh them on white-Bread Toſtes with the Caudle on them and ſerve them up.

Scotch Scollops of Veale.

CUt a leg of Veale into very thin ſlices, and hack them with the back of a cleaver, and draw lard one inch long thorow every piece, or as many of them as you pleaſe; then fry them very well in Butter, then make a ſauce with a little claret Wine, halfe an Anchove, and a little Mutton or Veale gravy, let it have but one walme on the fire, then rub your diſh with a clove of Garlike, and diſh the meat with ſauce and ſerve it up hot; garniſh it with Lemmon, with ſome in the ſauce, if you pleaſe.

How to fry Toſter.

TAke a ſtale Manchet and cut them in round ſlices like Toſtes, and wet them in Muſcadine, then beat ten Eggs very well and fry your Toſtes in Butter, then pour halfe the Eggs on the Toſtes as they are in the pan, and fry them browne, then turne the Toſtes and pour the reſidue of the Eggs as before, and fry that ſide; then diſh them, and pour Roſewater, Butter, Sugar, and a little grated Nutmeg and Cynamon, well beat together, on them, and ſerve them up hot.

How to fry Veale.

CUt a leg of Veale into thin ſlices, and hack them well with the cleaver, then lay them in a diſh and ſeaſon it with Nutmeg, Ginger, Pepper and Salt, then mix ſix or eight raw yolks of Eggs with it very well together, and let it ſtand an houre or more, then fry it in the pan with Butter till it be enough, keeping the pieces with turning; then take it up into a diſh, and ſtew it together with a little white-Wine and a Lemmon ſliced; and when the dinner is ready, put in a piece of Butter, and ſhake it well together, and ſerve it up to the Table with ſippits.

Before I will treat upon Bakemeats, I intend a ſhort diſcourſe in making ſeverall ſorts of Paſtes: And firſt,

Of Puff-paſte.

TAke halfe a peck of flower and mixe it with cold Water, and one pound of Butter, the whites of nine or ten Eggs, a very little Salt (if any) work theſe together very well, and ſtiffe, then roule it out very thin, and put Flower under and over it; then take neare a pound of Butter and lay it in bits all over it, then double it in five or ſixe doubles: This being done, roul it out the ſecond time, and ſerve it as at the firſt, then roule it out, and cut it out into what forme, or to what uſe you pleaſe; you need not fear the curle, for it will divide as often as you double it, which is ten or twelve times: enough for any uſe.

Of coole Butter-paſte▪

WHich is, to every peck of Flower, five pound of Butter, the whites of ſixe Eggs, and worke it well together with cold water; you muſt beſtow a great deale of elboe-greaſe, and but little water, otherwiſe you put out the Miller's eyes. This Paſte is good onely for Patty-pan and Paſtyes.

Paſte for thin Bake-meats.

THe Paſte for your thin bake-Meats muſt be made with boyling liquor, as followeth: When your liquor (which is water) boyleth, put to every peck of Flower two pound of Butter, but let your Butter boyle in your Liquor firſt.

Of Custard paste.

LEt it be onely boyling Water without Butter, and likewiſe all Paſte, for Cuts, or Orangado Tarts, or ſuch like, as you ſhall heare hereafter; you may put Sugar in this laſt Paſte, which will▪ adde to the ſtiffneſſe of it.

For cold Bake meats.

PUt to every peck of Flower one pound (or ſomething more) of Butter; you may put diſſolved Icein-glaſſe in this liquor, becauſe it requires ſtrength; Rye-flower is beſt for this uſe, with a little wheat amongſt it. I would mention many more Paſtes, as for all ſorts of Bread, as Ordinary bread, French bread, &c. But of this more conveniently.

How to make a ſteak-Pie of Mutton.

MAke the Pie round and deep, and cut a neck or breaſt of Mutton in thin ſteaks, as to fry, and hack it with the back of your cleaver; ſeaſon it with Pepper, Nutmeg and Salt, and provide a quantity of ſweet Herbs minced very ſmall, a handfull of Capers, one Onion minced, the yolks of three or foure Eggs minced: your Pie being made, lay in your meat, ſcattering theſe Ingredients on it; put in Butter and cloſe it, bake it three houres moderately.

Another.

THe meat being prepared, as before, ſeaſon it with Nutmeg and Ginger, and a little large Mace and Salt, one Onion minced, halfe a pound of Currans waſhed and dryed; put in Butter and cloſe it; when it is halfe baked put in halfe a pinte of Claret, being warmed firſt; for any cold thing hardeneth the meat; when you draw it, cut the lid in pieces and ſtick it in the meat round about, and ſerve it up hot.

You may leave out the Onion, and put in Sugar and Verjuice, with your Claret.

How to make a Pie of a Fillet of Veale.

CUt your Veale into pieces no bigger than a Walnut, ſeaſon it with Cynamon, Ginger, Sugar and Salt; ſhape your Pie into corners as you pleaſe, put in the meat with Cheſnuts cut into quarters, being roaſted, and blanched Dates quartered, the Marrow of two bones cut into pieces; theſe being mixed together, cloſe it and let it bake two houres, then make a caudle with white-Wine, Sugar, Cynamon and Ginger; beat up this and poure it thorow the lid, little holes being made with your Knife or a Scuer.

Another way.

IF it be in Summer, abate the Nuts and put in quarters of hard Lettuce ſcalded, and when it is drawne, lay on it ſcalded Gooſeberries, or Grapes, the lid being cut up, and ſome boyled Marrow on the meat.

How to bake a Loyn of Veale.

BOne your Veale and ſeaſon it with Pepper, Mace, Nutmeg and Salt; lay it into a ſquare Pie as whole as you can, put a little white-Wine in it, being half baked; if you love it ſweet, put Sugar into the white-Wine or Verjuice; when you put it in ſhake it well together, that it incorporate: This is good either cold or hot.

Another way.

IF you eat it hot with Sugar, and in Gooſeberry-ſeaſon, put ſcalded Gooſeberryes in it, the lid being cut up, this requireth foure houres baking moderately.

How to make a Lamb-Pie.

CUt your Lamb into Steakes, Kidney and all the fat with it, ſeaſon it with Nutmeg, Mace, a little Pepper and Salt; the Pie being made, and the meat in, put with it halfe a pound of Currans, with Pruins, lay Butter on it and let it bake three houres; a corner'd Pie is beſt for this; when it is baked, make a Caudle with a pinte of white-Wine, or Verjuice, the yolks of five or ſixe Eggs, Sugar, and a quarter of a pound of Butter; beat up all theſe continually on the fire, in a pipkin, till they boyle. The Pie being baked, cut up the lid and put in this Caudle, ſhaking it well togther, and ſerve it up hot. It is good cold, but then leave out the Butter in the Caudle.

It will be very good ſeaſoned with Nutmeg, Ginger, Pepper and Salt, without the Caudle, to eat hot or cold; you muſt not forget to put Butter to all your Pies when you cloſe them, to prevent drying in the Oven; the hind quartet is beſt for this uſe.

How to make a Tongue Pie.

TAke the Tongue, after it is boyled or roaſted, and Udder, if you have any, either roaſt or boyled, ſlice them into thin ſlices, and ſeaſon it with Cynamon, Ginger and Salt; then take halfe a pound of raiſons Solis ſtoned; your Pie being raiſed, lay in it a laying of Tongue and Udder, and another of Raiſons, till your Pye is full▪ put ſome Butter and cloſe it; one houre and an halfe will bake it; it being almoſt baked, make a Caudle of Eggs, Vinegar and white-Wine, Sugar and Butter, beat up together till it boyle; diſh your Pie, and pour in the Caudle, and ſerve it up hot or cold.

How to make a Chicken-Pie.

DReſs the leaſt Chickens you can get; they being cleanſed, cut your Chickens leggs off and truſſe them as you fancy, ſo make your Pie, ſeaſon your Chickens and the Appurtenances, lay the fowl on their backs, with the giblets intermixed, being ſeaſoned with Mace, Nutmeg, Salt, and Ginger; the Mace will be beſt not beat, but large, and lay it on the top of the Chickens, halfe a pound of Dates quartered, and Piſtaches blanched, with a good quantity of Butter: cloſe your Pie, and let it bake two houres: then make the ſame Caudle as to the Lamb-pie, onely adde a Lemmon ſliced in it. It being baked, put in this Caudle, and lay the ſliced Lemmon on the top of the Chickens, lay on the lid, ſhake it well together, and ſerve it up hot, Sugar being ſcraped on it.

Another way.

IF it be in Summer, inſtead of Dates and Lemmon, put in ſcalded Gooſe-berries or Grapes, with Aſparagus boiled, or cabbaged Lettuce ſcalded. Theſe muſt be put in when the Pie is baked. You may make your Caudle green with Spinage, being beat and ſtrained into it. It is good hot or cold.

How to make a Paris Pie.

TAke good large Chickens & quarter them, or very ſmall Chickens whole with the giblets: raiſe your Pie round, and prepare to mix with the Chickens a handfull of Cockles, or two Oxe-palaets blanched and ſliced, nine or ten yolks of egges, ſome minced and in halfes, Pine-kernels blanched, the marrow of two bones cut into gobs, a little ſliced Muſhrome, if you have any, pickled: Seaſon all theſe together with Salt, Ginger, Nutmeg, Mace, and a very little Pepper: your Pye being made and filled, put in a good quantity of Butter, and cloſe it: It will require two hours baking; it being almoſt baked, put in a little white-Wine or Verjuice, or ſome of the liquor which ſtewed your Oyſters, if you doe ſtew any, beat it up with a piece of butter, and ſerve it up hot.

A Pie anſwerable to the grand boyled Meat.

I Will give you the Moddle of it hereafter: Firſt, for that in the middle muſt be round with five Scollops: As for example,

Provide Cocks ſtones and combs, or Lambs ſtones, & ſweet-breads, if they be young the ſweet-breads of Veale a little ſet in hot water, and cut into pieces, two or three Oxe Palates blanched and ſliced, halfe a pinte of Oyſters, Dates ſliced, a handfull of Pine kernels, a little quantity of Broom buds pickled, ſome fine interlarded Bacon, fat and leane, ſliced, let it not be ruſty; ſcald it to take away the rank taſte; nine or tenne Cheſnuts roaſted and blanched; ſeaſon all theſe together with Salt, Nutmeg, and a good quantity of large Mace, and cloſe it, having good ſtore of Butter. For the Caudle, it being baked, beat up ſome Butter with three yolks of Eggs, white or claret Wine, the juice of a Lemmon or two; cut up the lid and pour it on the meat, ſhaking it well together; and lay on the meat ſliced Lemmon and pickled Barberries, then cover it againe. Let it not boyle in the Oven after the Caudle be in, leſt it taſte bitter with the Lemmon: Let theſe Ingredients be put into the Moddle above.

Ten other Pies belonging to the firſt.

I Will ſhew you a Moddle of one of the five which muſt be of one faſhion, as followeth; and the laſt cut in the due place:

But you muſt be ſure to make the three faſhions proportionable, anſwering one the other; you may ſet them all on one bottome of paſte, which will be more convenient; or if you ſet them ſeverall, you may bake the middle one full of Flower; it being baked, and cold, take out the Flower in the bottome and put in live Birds, or a Snake, which will ſeeme ſtrange to the beholders, which cut the Pye, at the table: This is onely for a Wedding, to paſſe away time. Now for what you ſhall put in the other ten; and firſt for the middle five, as followeth.

1 An Oyster-Pie.

YOu may put Oyſters in one; ſcald your Oyſters, plucking off the beards, and dry them; ſeaſon them with large Mace and Pepper, with a little beaten Ginger and Salt, with Marrow and Butter, and cloſe it: it being baked, make a Leare with white-Wine, the Oyſter-liquor, three or foure Oyſters bruiſed to pieces to make it ſtronger; but take out the pieces; one Onion, or rub the Ladle with Garlike you beat it up withall; it being boyled, put in a large piece of Butter, with a minced Lemmon; ſweet Herbes will be good boyled in it, bound up faſt together: cut up the lid, or make holes to let in this Leare, and ſerve it up.

2. A Praune-Pie.

FOr the ſecond, put in Praunes and Cockles, being ſeaſoned as the firſt, but no Marrow: Put in ſome pickled Muſhromes (if you have them) ſliced: it being baked, beat up a piece of Butter, a little Vinegar, a ſliced Nutmeg, and the juice of two or three Oranges, thick, and pour it into the Pye.

3. A Bird Pie▪

FOr the third Pie of young Birds, or Larks.

Take young Birds, or Larks, pull'd and drawne, and a farce meat to put in the bellies, as followeth: Grated Bread, ſweet Herbs minced very ſmall, Beefeſuet or Marrow minced, Almonds beat with a little Creame, leſt they oyle, a little grated Parmaſan or old Cheeſe; ſeaſon this farce meat with Ginger, Nutmeg and Salt, mixe them together with Cream and Eggs, like a Pudding, and ſtuffe the Larks with it; ſeaſon the Larks with Nutmeg, a little Pepper and Salt, lay them in the Pie with good ſtore of Butter, and ſcatter between them Pine kernells, yolks of Eggs, and ſweet Herbs, the Herbs and Eggs being minced very ſmall; it being baked, make a Lear with the juice of an Orange or two, and Butter beat up thick together, and ſhake it well together.

4. An Artechoke-Pie.

BOyle your Art choke, and take onely the bottomes for the Pie, cut them into quarters or leſſe; ſeaſon them with Nutmeg, Ginger, a little Salt and Sugar; put them into the Pie with good ſtore of Marrow, Dates ſliced or quartered, and cloſe them; it being baked, make a leare with Verjuice, or a little Vinegar and white-Wine, a good piece of Butter, a little Cynamon; Sugar, and Ginger beat very ſmall; it being bak'd, make holes in the lid to pour it in.

5. Of Cabbidge-Lettuce.

CUt off all but the hard Cabbidge from the Lettuce, and quarter them, waſh them and ſcald them; then dreine out all the water and mixe them with ſliced Dates, Marrow, Raiſons of the Sun ſtoned, and greene Grapes; ſeaſon them with Cynamon, Ginger, Sugar and Salt; lay them as lightly in the Pie as you can; it being baked, mixe a little Butter, Verjuice and Sugar, and cut up the lid, raiſing up the meat, and fill it up with this Leare, laying on the top the yolks of Birds Eggs boyled hard, boyled Marrow, ſcalded Grapes, Gooſeberries, or pickled Barberries.

Let theſe Receipts ſerve for ſo many Pies, being made at any time ſeverally; in caſe you have not convenience, you may add or diminiſh as you think fit.

For the laſt five, which muſt be minced meat, make after this faſhion, and fill them as followeth.

Five minced Pies.

BOyl twenty Eggs, and mince them very ſmall, being blanched with twice the weight of Beef-Suet, half a pound of Dates; theſe being minced very ſmall, put to them a good quantity of Raiſons and Currans waſhed and dryed; ſeaſon them with Nutmeg, Cloves and Mace beat, Sugar, Salt and Roſewater, cloſe them and bake them; every one of them ſhould have a tuft of paſte jagged on the top: all theſe Pies will not require above two houres baking in a moderate Oven; they being baked, joyne them together as you ſee your patterne, and ſerve them up on one plate.

To make a Pie of the Kidney of a Loyne of Veale being roasted.

TAke your Kidney of Veale being roſted & cold minc'd with the fat, a quarter of a pound of Dates being ſtoned & minc'd very ſmall; then mince Thyme, ſweet Marjerum, a little Roſemary and Parſly: Seaſon theſe with Nutmeg, Mace, Sugar, Salt and Currants: grate ſome bread and put with it. Mix all theſe together with egges and verjuyce, and rowle them in balls as big as egges: raiſe your Pie round, but not very deep, then fill it with thoſe balls and cloſe it. It will require two houres baking. Then cut up the lid, having a Caudle made of the yolks of egges, verjuyce, the juyce of a handfull of Spinage ſtrained, a piece of butter being made ſweet with ſugar: Set this on the fire, and beat it up thick together till it boyleth; then fill up the Pie, cover it and ſet it in the Oven againe for a quarter of an houre to drink up the Caudle, and then fill it up again and ſerve it up. It will ſerve for a Second-courſe diſh.

To make a Potatoe Pie.

BOyle your Potatoes tender and blanch them; ſlice them, but not very thin, and mix with them ſome apple pared and ſliced: ſeaſon them with Cynamon, Ginger, Sugar & Salt. Your Pie being made, put in theſe meats with good ſtore of marrow on the top, being cut into lumps as big as a wallnut: poure a little verjuyce on the Pye and cloſe it; it being baked put to it verjuyce, ſugar, butter, cynamon and ginger, beat up thick together, cut up the lid, and fill it with leare, raiſing it up with the knife to let in the liquor. You muſt put in Butter when you cloſe up the Pie to bake it, otherwiſe it will burn in the oven, they being of a very dry ſubſtance. Leſſe then two houres will bake it. Scrape Sugar on it, and ſerve it up hot.

A Lady thiſtle Pie.

IN the ſame manner you may make a Thiſtle-pie; onely adde ſome Dates ſliced: your Thiſtles muſt be cut as for a Sallet, and ſcalded, dryed and cold, otherwiſe it will pull down the ſide of the pye. As all theſe kinds of pyes muſt be thin cruſt, the ſame quantity of baking will ſerve. You may put in ſcalded Gooſeberries, it being baked (if you pleaſe.)

How to make a Pig pie.

FLea your Pig, and bone it, & cut it into quarters; Seaſon it with Nutmeg, Salt, and a very little Pepper; and you may lard it if you pleaſe. Your round Pie & deep will be beſt; for this put in good ſtore of Butter, and bake it foure houres, and ſerve it up hot.

How to make a Carpe pie.

IF your Carpe be new, when you garbidge it, waſh the blood into a veſſell with Claret, and keepe it. Your Carpe muſt be ſcaled; then ſcotch it athwart to let in the ſeaſoning; ſeaſon it with Nutmeg, Ginger, a little whole Pepper, with Salt: make the Pie as neare the forme of your Fiſh as you can; put in good ſtore of Butter and bake it: it being baked, provide ſome boyled Pruanes ſtrained with the blood, and Claret, boyling it a little; then beat it up thick with yolks of Eggs, and pour it in, ſhaking it very well, and diſh it. It will require three houres baking.

Another way.

SCale, garbidge, waſh and dry your Carp very well; then provide Lard or Bacon, and lard it very well, ſeaſon it as before: make a Pudding for it with grated Bread, ſweet Herbs, and a little Bacon, the yolks of hard Eggs, one Anchove minced very ſmall, with Beefe-ſuet, or Marrow, Nutmeg and Salt: fill the belly full of it and ſew it up cloſe, and put it into the Paſte, laying ſome of that Pudding in round balls on either ſide, and ſcatter on it a little handfull of Capers, as many Praunes or Cockles, yolks of Eggs minced, with good ſtore of Butter in it, and cloſe it. It being baked, cut up the lid and ſtick it full of cuts of Paſte, Lozenges, and other pretty garniſh; fill it full of Butter and ſerve it up hot.

You may ſplit your fiſh, and lay that Pudding which you put in the belly about it, and bake it in a Patty-pan with better Paſt than that which you make your Pies▪ with, which is cold Butter-paſte. This is a very good way for a Tench or Bream.

How to make a Bacon-Tart.

TAke your new Lard, or fat Bacon, the freſheſt you can get; if it be not freſh, water it two or three dayes, if your time will ſerve, or cut it fit for the Tart (as followeth) and it will water the ſooner; cut it into pieces an inch long, then cut it into ſquares no bigger than your ſmalleſt Lard; five or ſixe hours watering will ſerve this: then dreine it in a cloth very dry, and mixe it with as much green dryed Cittron of the ſame cut; beat as many ſweet Almonds very ſmall with Roſe water, mixe them with good ſtore of Sugar, and a little beaten Ginger, with ſeven or eight drops of Oyle, or ſpirit of Vitrioll, or ſpirit of Salt-Peter; if you have none of theſe, put in Runnet, ſuch as you turne Milke with: theſe being well minced together, make a round Tart, as ſhallow as poſſible, and lay this Compoſition in it, ſticking it with Cittron (on the meat) to make it look of a green colour: then lid it, or you may make it in a Pattypan, which will be the better way; it will require one houres baking: it being baked, ſtick the lid full of ſliced Cittron, ſtrow in ſome ſmall perfumed Carrawaycomfets, or ice it with Roſe-water and Sugar: it will eat well hot or cold, but beſt cold. Mixe with this Tart ſome Eggs, but not too many, and Musk, and Ambergriece, if you pleaſe.

A Spinage-Tart.

IF you have never a low Pattypan, ſet your Tart with works about an inch high, or leſſe: then provide a good quantity of Spinage and beat it very well, ſtrain it: then beat Almonds with roſewater very ſmall and mix with it, if you have no Almonds, Nutkernels or flower of Rice, but put not in too much: put into every pint of this compoſition ſix eggs, with halfe the whites, two grains of Muske or Amber-greece well rubbed and diſſolved: All theſe being well beat together, ſet it by till your Tart coffin be a little hardned in the oven, then fill it as a Cuſtard, but if you bake it in a patty-pan (which is beſt) then make your paſte of cold butter & water, as you ſhall ſee in your Chapter of cold Butter-paſte. It being fitted to the pan, put in your Tart ſtuffe, and let it bake in a very gentle oven uncovered: have a care of burning, but that it may look very green being baked: then ſet it on a plate, and ſtick it full of ſmall Comfits, or ſprings of preſerved Barberries, or Orengado ſliced, or any other Sweet-meat you can ſpare.

To make Cheeſe-cakes.

LEt your Paſte be very good, either puffe-Paſte, or cold Butter-Paſte, with Sugar mixed with it; then your Cheeſe-curds being dryed very well, the Whey from them; they muſt be made of new Milke, or better; then beat them very well in a morter, or tray, with a quarter of a pound of Butter to every pottle of Curds; a good quantity of Roſewater, three graines of Ambergriece, or Musk prepared, the crummes of a ſmall Manchet rubbed thorow a cullender, the yolks of ten Eggs, a grated Nutmeg, a little Salt, good ſtore of Sugar. Mixe all theſe well together with a little Creame, but do not make them too ſoft: inſtead of Bread you may take Almonds (if you will goe to the coſt) which are much better. I need not relate the faſhion, they are ſo various, and alſo eaſie; bake them in a quick Oven, but let them not ſtand too long in, leſt they ſhould be too dry.

How to make an Almond-Tart.

BLanch your Almonds, and beat them in a Marble morter, with Roſe-water, to prevent oyling: mixe them with halfe the weight in Sugar, a quarter the weight in Pine-kernells, or Piſtaches, being blanched, Ambergriece, or Musk prepared, a ſmall quantity of white-bread crummes finely ſearced, yolks of Eggs, with halfe the whites, ſome Preſerves, as Cittron, Orange or Lemmon minced. Mixe all theſe well together, either with Almond-Milk, or raw Creame, and put them into Paſte, as your Spinage-Tart, and be ſure you doe not bake it too much, nor in too hot an oven: This is beſt in a Patty-pan, without any cover of Paſte; but when it is baked, ſtick it with Preſerves and Carrawaycomfets, and ſerve it up with cuts of Paſte.

How to make a Clarie Pye.

TAke two handfull of Clary, waſh it and cut it reaſonable ſmall, beat it together with eight whites of egges, and halfe yolks, and put it into a frying-pan with a good piece of butter, ſweeten it, ſtirring it well together as it fryeth; let it not fry too long, and have a care of burning: then take a handfull or two of Spinage boiled very tender, preſſe out the water very cleane, and mince it ſmall; then take two or three Potatoes boiled and ſliced, and Marrow minced: Seaſon all theſe together with Nutmeg, mace, ſalt, ſugar, verjuyce, and Lemmon minced being pared. Your pie being raiſed, put in theſe ingredients, and lay the marrow of two or three bones on the top as whole as you can: cloſe it, and bake it in a ſoft oven an houre and an halfe, then make a Caudle with yolks of Egges, Cynamon, Verjuyce, and a piece of Butter, Sugar, and a ſliced Lemmon, if you have it. Beat it well together till it boyleth. The pie baked, put it in a diſh, ſcrape ſugar on it, and ſerve it up.

How to make a Cuſtard without Eggs.

IF you make it in Paſte, ſet it in Works and dry it in the Oven, then beat the ſpawn of a Pike in a Morter, and ſtraine it with Creame, ſeaſon it with Sugar, Roſewater, a grated Nutmeg, and a little Mace: beat it well together; then fill your Paſte and bake it, ſtrowing Comfets on it when it is diſhed, and ſerve it up.

How to make a White pot.

CUt a Manchet in thin ſlices, like Lozanges, halfe a pound of Raiſons Solis ſtoned, the Marrow of two bones cut in ſlices, then lay all theſe in a diſh, a laying of Bread, with Raiſons on't, the Marrow on the Raiſons, & ſo on the other till your diſh be almoſt full; then take a pinte of Creame and boyle it, with a Nutmeg quartered, five or ſix blades of large Mace; it being boyled, beat it up pretty thick with yolks of egges; ſix egges will ſerve: put in a graine of rubid Musk, with good ſtore of Sugar, and a little Roſewater▪ ſtirring it well together, poure it on the ingredients which you diſhed, & bake it in the oven, or in a skellet of boyling water, being covered with another diſh. Have a care of baking it too much, leſt it whey. Scrape Sagar on it, and ſerve it up hot.

How to make little Paſties to ſerve up ſix in a diſh.

MAke your paſte of cold water and butter as you are directed; then rowle it out thin in ſeverall ſheets, and lay on every one Potato, Quince, and Artechoke boyled, and ſliced thin with marrow, ſeaſoned with ſalt, cinamon, ginger, and ſugar. Theſe being laid in together, lay on it five or ſix ſtewed or preſerved plumbs, or damſens, or any other plumb ſo it be not too big; if it be, ſplit it in twain: then cloſe your Paſties very well, and jagge the egges with your iron; lay them on white paper, and bake them an houre, then provide a Caudle with yolks of egges, verjuyce, butter and ſugar, beat up together till it boyleth: Then cut up the lids, and put in the Caudle, and ſerve it up hot, ſcraping Sugar on it.

How to make an Apricock tart.

FIrſt, be ſure your Apricocks be ſo tender at the ſtone as you may thruſt a pinne thorow them, then ſcald them and ſcrape the out ſide off, putting them into the water as you doe them, till you have raiſed your Tart, then dry them and fill your Tart with them, ſtrowing good ſtore of fine Sugar on the top; lid it and bake it an hour, ſugar it, and ſerve it up.

How to make a Gooſeberry-Tart greene.

YOur Tart being raiſed, fill it with Gooſeberries, and Sugar on the top, then cut your lid with Works, before you lay it on; then cloſe it and bake it with a quick Oven: leſſe than an houre will do it.

A Codling-Tart.

YOu may bake Codlings after the ſame manner, onely you muſt ſcald them, letting them ſtand an houre in the ſame water which ſcalded them, being covered, which will turne them very green; then put them whole (or in quarters) with Sugar and a little Musk, cover them with a cut lid, as you doe your Gooſeberries, when it is baked: if you pleaſe you may boyle up a quart of Creame, with yolks of Eggs, Sugar and Musk: cut up the lid and pour that on the Codlings, ſetting it in the Oven againe for the ſpace of half an houre, or leſs; then diſh it, ſcrape Sugar on it, the cover being laid on it, or another handſome cut lid being dryed on a paper in the Oven.

How to make a made diſh of Puff-paſte.

MAke your Puff-paſte as in your Chapter of Puff-paſte you are directed; then lay it on a pewter diſh, it being flowered, and prepare wardens, peares or pippins, boyl'd with Roſe-water, Sugar, Musk, or Ambergreeſe, Orange pill, or preſerved Oranges minced, with Pine-kernels ſtuck in it, being laid on the paſte in a diſh round on a heap, and cover it with Puff-paſte; or you may put the ſame meats as preſcribed for the little Paſties, with the more Marrow, and the exemption of the Caudle. I could ſet downe many more, but they are ſo numerous and common, they will be tedious to the Reader, ſince my intention is onely a memorandum to bring you into the practice of the diverſity of Diets. You muſt bake your Puffpaſte with a quick oven, or it will not riſe well, but have a care of too much colouring. Scrape Sugar on it, and ſerve it up in the ſame diſh, with a croſſe cut of Paſte on it.

I intend a ſhort progreſſe in the ordering of cold Bakemeats, and firſt

A Red deere Pye.

BOne your Veniſon, and if it be the ſide, skin it, and beat it with an Iron peſtel, but not too ſmall: then lay it in meere ſauce, which is Claret and Wine-vinegar: put it in ſome cloſe thing, letting it lye two daies and nights if in the Winter, otherwiſe not ſo long; then drayne and dry it very well; it being leane, lard it with fat Bacon or Lard: cut your Lard as big as a Finger, and as long; ſeaſon it very high with Nutmeg, Mace, Ginger, Pepper and Salt, ſhaking it well into the Mace: make your Pie with Ryepaſte, deepe, round, and very thick, laying Bay-leaves in the bottome and top; then lid it cloſe with a funnell on the top. This will require but a little Butter to bake it, onely when it is baked and cold, if you will keep it long let out▪the Gravie, and fill it with Butter, as clear from Buttermilk as poſſible, otherwiſe it will ſowre and mould: it being filled and cold, ſtop the funnell cloſe, and it will keep three moneths very well; you may bake it in a pot in ſtead of paſte, and it will keep longer and better, and leſſe Butter will fill it up.

How to make a Pie of a Leg of Pork.

FLey and bone your Pork, beat it up very ſmall, and lay it in pickle, as your Veniſon, then ſeaſon it with Ginger, Cynamon, Nutmeg, Cloves, Mace, Pepper and Salt, very high, and make it up in the ſame manner as your Veniſon: Either of theſe Bakemeats will require nine houres baking, you muſt waſh them over with yolks of Eggs and Wheatflower beat together, with a little Saffron, to give it the better colour (if you pleaſe) before it go into the Oven.

How to make a Pig-pie.

FLey & bone your Pig, & beat it very ſmall, ſeaſon it with Nutmeg, Ginger, a little Pepper and ſalt rubb'd well in it: let your Pie be round, and deep; for the leſſer compaſſe your round bakemeats are, and deeper the better. Let this be made of good wheat flowre, and put good ſtore of butter in the baking.

A Hare is excellent meat dreſſed in the ſame manner. Theſe will require five houres baking.

How to make a Lampre-Pie.

GArbidge your Lampre, and take out the black blood which is like a ſtring in the back; ſlit the back and it will pluck out: then ſeaſon it with Nutmeg, Pepper, and Salt: let your Pye be round; then rowle your Lampre as your Pye; lay two or three whole Onyons in the middle, good ſtore of butter, with two or three Bay-leaves. Bake it foure houres, fill it up with butter, and keep it for your uſe.

A Salmon Pye.

SEaſon your Salmon & Trout with the ſame ſeaſoning; onely a little Ginger added. Theſe Pies muſt either be long or ſquare, and not ſo deep, for your Salmon baketh beſt ſplit. Throw on the backs the Gills taken out, and the skinnie ſide downward. This requires great ſtore of butter to bake it.

Inſtructions for ſeverall Bake meats.

THere is a Fiſh taken in Weſtmoreland, which is admirable baked; it is called a CHAR. They are as red as a Salmon, but little bigger then a Herring.

There are many ſorts of cold baked meats, which I will not mention; the ſeaſoning differing not much from thoſe I named, onely ſomething in the ordering, as Pea, Partidge, Pheaſants or Turky, which require lard and deep ſeaſoning, with ſtore of Butter. Woodcocks, Snipes, and the like, are ſo uſuall, I not mention, onely lay them cloſe with the breaſt downward, they will bake the moiſter, or make uſe of the head (being the beſt meat) and ſtick the beake upon the Pielid.

How to make an Olave pie.

SLice the fleſh of a leg of Veal into thin ſlices the breadth of foure fingers, and hack them with the back of a cleaver; then take ſixe ounces of Beefe-ſuet minced ſmall, then take Thyme, Sweet-marjerome, Winter-ſavory and Capers: mince them ſmall and ſeaſon it with Mace, Cloves, Nutmeg, Cynamon, Pepper and Salt; then take a quart of great Oyſters, drein them from the liquor and roul them in the ingredients, and take the ſlices of Veal and roule them up with the ingredients in them, with two Oyſters in either of the Olaves; then lay them into the Pie with good ſtore of Butter over and under; but before you butter the top, lay in▪five or ſix hard yolks of Eggs, ſome bits of Bacon and Sauſage made up into balls, with ſliced Lemmon: the reſt of the Oyſters and Ingredients on the top of the Pie; then lid it and let it bake; and when the Pie is halfe baked, put in a quarter of a pinte of Claret wine and let it bake; then make a Lear or Sauce for it with Claret wine▪ one Onion or two, the liquor of Oyſters, 2 Anchoves, letting it boyl a little: take out the Onions, and beat it up with the juice of a Lemmon and Butter; when it is baked put in this Leare; ſhake it well together and ſerve it up hot to the Table.

How to make butter'd Loaves.

TAke ten Eggs, and foure of the whites, one ſpoonfull of Ale-yeſt, and foure ſpoonfuls of Creame: beat all theſe together, and let them ſtand halfe an hour; then take as much Wheat flower as it will wet, and make it up into a Paſte and wrap it up warm in a cloth, and lay it to the fire to riſe a quarter of an houre; and when the Oven is ready, make them up into Loaves as big as your fiſt, prick them on the top, and cut them round with a knife, ſet them on papers and put them into the Oven for halfe an houre; then take one pound of ſweet Butter, three or four ſpoonfuls of Roſewater, and as much Sugar as will ſweeten it, beating it well together; then cut your Loaves up and butter them with it, and ſerve them up hot.

How to make Cheeſecakes without Milke.

TAke ſixe Eggs, three whites of them beaten very well; then take a pinte of Creame and boyle it with Mace; then take it off the fire and put in the Eggs: ſtir them well together and ſet it on the fire to boyle againe, and let it boyle till you ſee it is curds; then take it off & put to it a good quantity of Sugar, ſome Nutmeg and Mace beaten; then diſſolve Musk and Ambergriece in Roſewater, and put to it three or four ſpoonfuls of grated bread, with a quarter of a pound of Almonds beaten ſmall; and (if you thinke it to thick) put to it a little Cream and Currans (if you pleaſe) then make Coffins for them with Flower, Butter, Sugar and Cream; put in the Meat and bake them in a ſlow Oven one quarter of an houre.

How to make an Oxe Palate pie.

BOyle the Palates tender, and blanch them as you doe Neates tongues, and lay them in their owne liquor without Salt; then take them out and cut them in pieces, and put to them Sweet breads of Veale or Lamb, ſquab Pigeons full of Marrow, Lambs ſtones, Cocks combs and ſtones, Pine-kernels, Cheſnuts, Oyſters and ſome ſmall Capers, with a good quantity of Marrow, with balls of farced meat minced very ſmall, ſeaſoned with Nutmeg, Ginger, Pepper, Salt, a ſmall quantity of Cloves and Mace, and Lemmonds, or Gooſeberries, or Grapes (if you can) and put them to baking in a Pie with Butter: a ſauce for it with halfe a pinte of Gravie of Mutton, or more, the yolks of four raw Eggs, ſome White wine, one or two Anchoves, a little Grape, Verjuice, or juice of Lemmon: it being baked, cut it up and take out the fat, and put in this Leare: ſtir it about and ſet it in the Oven againe, or rather put it not in till you are ready to ſerve it up; and then remember to let it be ready to boyle, in a diſh or pipkin, with continuall ſtirring, and a good piece of Butter beat with it.

How to make a Rice-pudding baked.

BOyle the Rice tender with Milke, and ſeaſon it with Nutmeg or Mace, Roſewater, Sugar, yolks of Eggs, with half the whites, with grated Bread, and Marrow minced, with Ambergriece (if you pleaſe) temper them well together, and bake it in a diſh buttered.

How to make Bread-puddings.

TAke Cream and boyl it with Mace; then take Almonds and beat them ſmall, with Roſewater, and mixe them with Eggs well beaten, and ſtraine all into as much bread as you thinke fit, with ſliced Nutmeg, Marrow, Suet and Currans, and fill the guts.

How to make French Barly puddings.

BOyle the Barly; and put to one pinte of Barly, halfe a Manchet grated: then beat a great quantity of Almonds and ſtraine them with Creame; then take eight Eggs, halfe the whites, and beat them with Roſewater, and ſeaſon it with Nutmeg, Mace, and Salt, with Marrow; or if ſuet, mince it and mixe it well together, and fill the guts.

To make Haggus-puddings.

TAke a Calves Chaldron, being well ſcoured and parboyled, and the kernels taken out, and when it is cold mince it very ſmall; then take four or five Eggs, and leave out halfe the whites, and take thick Creame, grated Bread, Sugar, Nutmeg, Salt Currans and Roſewater, and (if you will) Sweet-majerome, Thyme and Parſley; mix it well together: then having a Sheeps Maw ready dreſſed, put it in, and boyle it a little: remember Suet or Marrow.

A boyled Pudding.

BEat the yolks of three Egs with Roſewater, a quarter of a pint of Creame, and warme it with a piece of Butter as big as two walnuts: when it is melted, mix the Eggs and that together; ſeaſon it with Nutmeg, Sugar and Salt, and put in as much grated Bread as will make it as thick as Batter, and as much Flower as will lie on a ſhilling: when your water boyls tie it faſt in a double cloth, or bag, and boyl it: ſerve it up with Butter, Verjuice and Sugar.

An Oatmeal-Pudding.

TAke the biggeſt Oatmeal, and mince what Herbs you like beſt, and mixe with it; then ſeaſon it with Salt and Pepper, and tie it ſtraight in a bag, and when it is boyled butter it.

Another Oatmeale Pudding.

Binde up in a bagge the great Oatmeale, and boyle it in Beefe-broth tender, then boyle Creame, with large Mace and ſlic'd Nutmeg, then take it off the fire and ſlice a manchet very thin into the Cream, take eight Egs to a quart of Creame, but halfe the whites; and mixe with it as much Oatmeale, which was boyled, as you think fit, and thick enough, a good deal of Beef-ſuet, Roſewater, Salt and Sugar; ſtir them well together, and butter a diſh and put it in and bake it.

To make a hasty Pudding in a Bagge.

BOyle a pinte of thick Cream with ſixe ſpoonfuls of Flower, and ſeaſon it with Nutmeg, Sugar and Salt; wet the bag and turne it, and flower it; then pour in the Creame (being hot) into the bag; and it being boyled, diſh it and butter it as a haſty Pudding; if it be well made it will be ſo good as a Cuſtard.

To make a ſhaking Pudding.

TAke a pinte of Cream, boyl it with large Mace, ſliced Nutmeg and Ginger; then put in a few Almonds, blanched and beat with Roſewater; then beat foure Eggs with halfe the whites, and beat them with Roſewater, then ſtrain them all together, then put to it ſliced Ginger, Sugar, grated Bread and Salt, then butter a cloth and flower it, and tie it hard, and put it in boyling water (as you muſt do all Puddings) then ſerve it up with Verjuice, Butter and Sugar.

To make Puddings of Wine.

SLice the crumbs of two Manchets, halfe a pinte of Wine, as much Sugar as you think fit; the Wine muſt be ſcalded; then take eight Eggs and beat them with Roſewater; then put ſliced Dates, Marrow and Nutmeg, and mixe them well together, and fill the guts to boyle.

Bread-puddings.

TAke Cream and boyl it with Mace, then mixe beat Almonds with Roſewater, then take the Creame and Eggs, Nutmeg, Currans, Salt and Marrow, and mixe them with as much bread as you thinke fit, and fill the guts.

To make French-barly-puddings.

BOyle the Barly in three waters, and to a pinte of Barly, halfe a Manchet grated, a good quantity of Almonds beat, eight Eggs, halfe the whites, Roſewater, grated Nutmeg▪ Sugar and Salt, and Marrow; mince all theſe together with Cream, and fill the guts, or I think it will do well in a bag.

An Oatmeale-pudding.

STeep great Oatmeal in Milke a night, and pour it thorow a cullender, and ſeaſon it with Penneriall▪ Saffron, Sugar, Nutmeg, Roſewater and Salt, then mixe it well with Eggs, and flower the bag and boyle it; when it is boyled, butter it and ſerve it up.

A Pudding baked.

TAke a pinte of Cream, warm it and put the quantity of two penniworth of Dates minced, foure Egges, Marrow and Roſewater, one Nutmeg grated, or beaten Mace and Salt; butter the diſh and put it in, if you will lay Puff-paſte on it you may ſcrape Sugar on it, but if it be Puff-paſte put Sugar in it.

Another boyled.

TAke Flower, Sugar, Nutmeg, Salt & Water; mix them together with a ſpoonfull of Gumdragon, being ſteeped all night in Roſewater, and ſtrained; then put in Suet or Marrow, and put it to boyle in a bag.

White puddings.

TAke of great Oatmeal three pintes clean picked, ſteep it in Milk three or foure houres; then dreine the Milk from it, and let it lye a night in warm Water; then dreine it from the Water, and put to it two pound of Beefſuet minced, eight or ten Eggs, with halfe their whites, a quarter of an ounce of Nutmegs, as much Sugar, a little Mace, a quart of Cream, a little Salt: mixe them well together and fill them into guts, being clean.

Rice-puddings.

BOyle your Rice in Water once, and Milk after, and laſt in thick Cream; then take ſixe Eggs, grated Bread, good ſtore of Marrow minced ſmall, ſome Nutmeg, Sugar and Salt, and put them into pipkins and boyl them for eating; you may exempt the boyling in Milk, and Roſewater will do well in them.

Puddings of Swine-lights.

PArboyl the Lights, and mince them very ſmall with Suet, and mixe it with grated Bread, Cream, Currans, Eggs, Nutmeg, Salt and Roſewater, and fill them in skins.

Other Puddings.

TAke a pinte and a halfe of Creame, one pound of Butter, and ſet them on the fire till the Butter be melted, then take grated Bread, three or four Eggs; ſeaſon it with Nutmeg, Roſewater, Sugar▪ and make it as thin as a Pancake batter, then butter the diſh and bake it in it, with a garniſh of Paſte about it.

To make Black puddings.

FIrſt▪ take halfe the Oatmeale and pick it, beat it a very little, then take the blood when it is warme from the Hog, and ſtriane it, put in the Oatmeale as ſoon as you can, and let it ſtand all night; then take the other part of the Oatmeale, pick it cleane and boyl it in Milk till it be tender, and all the milk conſumed; then put it to the blood and ſtir it well together, and put in good ſtore of Beefe or Hogs ſuet, and ſeaſon it with good Pudding-herbs, Salt, Pepper and Fennel ſeed, and boyl them, but do not fill the guts too full.

To make a Pudding.

TAke more than a pinte of Cream, and boyl in it a Manchet, and rub it thorow a cullender, and ſeaſon it with Nutmeg, Salt, Sugar and Roſewater, with Suet ſmall minced: butter a diſh and bake it.

To make a poſſet.

TAke a quart of new Cream, a quarter of an ounce of Cynamon, Nutmeg quartered, and boyl it till it taſte of the ſpice, and keep it alwayes ſtirring, or it will burn to; then take the yolks of 7 Eggs beaten well together with a little cold Creame; then put that into the other Creame that is on the fire, and ſtir it till it begin to boyle; then take it off and ſweeten it with Sugar, and ſtir on till it be indifferent coole; then take ſomewhat more than a quarter of a pinte of Sack (half a pinte will be too much) ſweeten that alſo, and ſet it on the fire till it be ready to boyle; then put it in a convenient veſſel, and pour your Creame into it, elevating your hand to make it froath, which is the grace of your Poſſet; and if you put it thorow a tunnell, it is held the more exquiſite way.

To make Barley Creame.

TAke a quarter of a pound of French Barley, and boyle it in three or foure waters tlll it be ſoft, then take three pintes of good Cream, and boyle it with large Mace and quartered Nutmeg till it be pretty thick; then have in readineſſe a quarter of a pound of Almonds finely beaten, and ſtrain them into a Porringer with Roſewater, and pour it into the Creame and ſet it on the fire, keeping it ſtirring till it boyle: then ſeaſon it with Sugar and Musk, or Ambergriece, and diſh it to coole.

To make Stone-Creame.

TAke a pinte and halfe of thick ſweet Creame, unbeat Mace and Cynamon a good proportion, ſixe ſpoonfuls of Roſewater: ſeaſon it ſweet with Sugar, and boyle them till a quarter of them be waſted; then diſh it and keep it with ſtirring till it be as cold as Milk from the Cow: then put in a little Runnet and ſtir it together, then let it ſtand and coole, and ſerve it to the table. You muſt charge it with Runnet according to the goodneſſe.

To make Macroones.

TAke one pound of fine white Sugar beat and ſearced very fine, and one pound of blanched Almonds beat very fine: you are to note, when you beat Almonds, you muſt wet them either with Roſewater or other water to prevent oyling; then mix the Sugar and Almonds well together, put them into a diſh ad dry them over a gentle fire; then take the whites of five Eggs well beaten with Roſewater, and wet the Almonds with it, ſo wet that you may make them up with your knife into Cakes, and lay them on a paper that is buttered very thin, and bake them in an Oven where Bread hath beene baked, a quarter of an houre.

To make a Foole.

SLice a Manchet very thin and lay it in the bottom of a diſh, and wet them with Sack, boyle Creame, with Eggs, and three or foure blades of Mace; ſeaſon it with Roſewater and Sugar, ſtir it well together to prevent curdling; then pour it on the Bread and let it coole; then ſerve it up to the Table.

To make Almond-puff.

TAke halfe a pound of the beſt Almonds and blanch them in cold water, and ſlice them in thin long ſlices, put them into a diſh with their weight of double refined Sugar, finely ſearced, and Mixe Carraway ſeedes with Muske and Ambergriece; then have ſome whites of eggs, & beat them, and as the froath ariſeth take it off▪ and put it among the Almonds: repeating this till the Almonds be wet, if they be too wet they will not doe well; then lay ſome on Papers or Wafers, and caſt them up lightly with the point of a knife, like a Roſe; you muſt not lay the Almonds thick, but that they may look a little hollow, within, like a Honey-comb; then ſcrape a little fine Sugar on them and put them into an Oven that is not very hot, for they muſt not be very brown.

A Syllabub.

TAke a pinte of White-wine or Sack, and a ſprig of Roſemary, a Nutmeg quartered, a Lemmon ſqueezed into it, with the peele, and Sugar; put them into the pot at night, and cover them till the next morne; then take a pinte of Cream, a pinte and halfe of new Milk; then take out the Lemon peel and Roſemary, and Nutmeg, and ſo ſquirt in your Milk into the pot.

Another.

TAke a pinte of very thick Cream and a pinte of Sack, or White-wine, and put them together in a deep Baſon, with two whites of Eggs, the juice of a Lemmon, with a piece of the peel and a little Sugar; then take a whisk and whip it, and as the froath ariſeth, take it up with a ſpoon and lay it in a Fruit-diſh, or baſon; and when the baſon is covered, lay fine ſearced Sugar on it, and ſo to the top of the baſon.

To make Cream with Snow.

BOyle a pinte of Cream with a ſtick of Cynamon, and thicken it with Rice Flower and the yolk of an Egg, ſeaſon it with Roſewater and Sugar, and Salt, and let it have a walm; then put it into a diſh, and lay clouted Creame on it, and fill up the diſh with froath of Creame which comes to the top of the churme; when you make Butter ſprinkle it with Roſewater, and ſcrape Sugar on it, and ſome Pine kernels on it, and ſerve it up.

To make a Rice Florentine.

BOyle the Rice with milke or water, and ſeaſon it with Nutmeg, Cynamon, Salt, Sugar and Carrawayes, Roſewater, ſliced Dates, lumps of Marrow, two or three yolks of Eggs, a little Creame, if it be too thin put in a little grated Bread, and put it into Puff-paſte in a diſh, and bake it: you may make a Pudding thus in Guts, ſhredding the Dates and Marrow finer.

To make Cream cabbidge.

SEt a gallon of new milk on the fire, and when it boyles, ſcum it ſo long as froath ariſeth; then empty it into ten or twelve boules, as faſt as you can without froathing, and ſet them where the winde may come; when they are a little cold, gather the Cream that is on the top with your hand, crumpling it together, and lay it on a plate; when you have laid three or foure layings on one another, wet a feather in Roſewater and Musk, and ſtroke over it, and ſearce a little grated Nutmeg and fine Sugar, and lay three or foure layes more on it as before: this do till you have off all the Cream on the boules; then put all the Milk to boyle againe, and when it boyles, ſet it as you did before in boules, and uſe it in like manner: it will yeild foure or five times ſeething; which you muſt put on your plate, as before, that it may lye round and high like a Cabbidge: let one of the firſt bouls ſtand, becauſe the creame of them will be thickeſt and moſt crumpled; take that up laſt to lay uppermoſt; and when you ſerve it up, ſearce or ſcrape Sugar on it: This muſt be made over night for dinner, or morning for ſupper.

To make Italian Puffs.

WOrk up the ſearced Sugar in Gum-dragon, ſteeped in Roſewater, and beat it in a Morter with the white of an Egg, to a Paſte; put into it a few Carraway ſeeds, and roule it in knots or little loaves, or what faſhion you pleaſe, and ſet them in Wafers and bake them in an Oven as hot as for Manchet; and when they are well riſen in the Oven take them out, but handle them not till they be cold.

To make a Poſſet pie.

ROaſt Apples very well, and beat the pulp of them with Sugar, that it be as ſweet as Syrrop; then take thick Creame and boyle it, and mixe it with the yolks of raw Eggs, a few crumbs of Bread, a little Cynamon, Ginger, three ſpoonfuls of Sack; make the Pie low and ſet it in the Oven to dry, and when it is hard put in the meat; and when you take it out, ſtick it with, and ſtrow Comfets on it, or ſtick it with Cittron or other Sweet-meats of different colours.

An excellent clouted Creame.

TAke new Milk from the Cow and ſet it over the fire in a kettle to ſcald, ready to boyl, and ſtraine it thorow a cloth, and put it in ſeverall pans to coole: then take off the Creame which will ſcumme, and ſeaſon it with Roſe-water, Sugar, and Musk, putting Creame to it. Serve it up with Snow on it. You may keep it a day without Cream.

Codling cream.

COddle twenty faire Codlings very well, then peele and coare them very well, and beat them in a Morter; then take a pinte of Cream and mixe them well together and ſtraine it into a diſh, and mixe it with Sugar, Sack and Musk, and Roſewater, if you pleaſe: you may doe the ſame with any fruit if you will.

Almond creame.

BEat halfe a pound of ſweet Almonds with Roſewater; then take a quart of Creame and put it to the Almonds by degrees, as you beat them, and ſtraine it into a skellet, and boyle a ſtick of Cynamon with it, keeping it with ſtirring all the time, to prevent burning, and boyle it till it be thick, then take it and mixe it with Sugar, and ſerve it up cold.

A quaking Pudding.

SLice the crumbes of a penny Manchet, and infuſe it three or foure houres in a pinte of ſcalding hot Creame, covering it cloſe; then breake the bread with a ſpoon very ſmall, and put to it eight Eggs, with but foure of the whites well beaten, and ſeaſon it with Sugar, Roſewater, grated Nutmeg, or a drop of oyle of Nutmeg, if you thinke it too ſtiff put in ſome cold Cream: when you ſeaſon it mixe it very well, it will be the lighter; wet the bagg, and butter, and flower it; then put in the compound, tie it hard and boyle it halfe an houre; then diſh it, and put to it Butter, Roſewater and Sugar melted, and ſerve it up to the table.

Another.

SCald your Bread with a pinte of Creame, as at firſt, and put to it a quarter of a pound of Jordan Almonds, beaten ſmall with Roſewater, to prevent oyling, or at the time of the yeare, as many Walnut kernels blanched, which will be as good: ſeaſon it with Sugar, Nutmeg, Salt, ſixe Eggs, a quarter of a pound of Dates ſliced and cut ſmall, a handfull of Currans, and Marrow minced: work all theſe together, but not too thick: butter a diſh and put it to bake.

To make Apricock chips.

TAke halfe as much fine beaten Sugar as Apricocks, pare and cut them as thick as the back of a knife into a baſon, and ſtrow the Sugar on them, and ſet them on a chaſing-diſh of coales, but let them not boyle nor ſimper, but ſhake them often, till the Sugar candy on the baſon ſide; then take them out and lay them on plates in a ſtove, and keep them with turning till they are dry.

To dry Apricocks with the full weight of Sugar.

STone and pare the Apricocks as you doe them, put them in faire water on the fire, being ſcalding hot, and ſcald them very tender, but let them not boyle; and while they ſcald, take their full weight of Sugar and put to it a little water, and ſet it on the fire till the ſugar be throughly melted, and ſeething hot, but be ſure it boyle not; then put in the fruit, and let them ſtand on the fire till they be throughly hot in the Syrrup; then take them off and heat them ſo morning and evening, and in the heating turn them till you ſee them candy on the top, which will be in ſeven or eight dayes; then take them out of the ſyrrup and lay them upon glaſs or ſtone plates, and ſet them in the Sun to dry, which will be in a day or two, but you muſt not heat them that morning you take them out. For black or white Pearplums, you muſt take much leſſe water▪ and you muſt ſeeth the ſugar to a candy height. In all things elſe doe them as the Apricocks, except ſtoning and paring.

To dry Apricocks with half the weight of ſugar, which is the beſt way.

STone and pare the Apricocks, having firſt weighed them, and take halfe their weight in ſugar, which muſt be boyled to a Candy height, which you may know by the dropping of it: when you finde it break, and run up like a ſmall haire, which it will do when it comes to that height; then put in the Apricocks, and let them boyle a quarter of an houre, and let them lie in the Syrrupe all night; the next day lay them on a Glaſſe, or ſtone Plate, to dry in a ſtove.

To dry Apricocks another way.

LEt not the Apricocks be too ripe, and a day after they be gathered ſtone and pare them, and to a pound of Fruit take a pound of Loafe ſugar beat ſmall, and cover them all over with it for two houres, till the Sugar be ſo moiſt that it will melt without water; then ſet them on a ſlow fire, that they boyle not in two houres or more, turning them often that they break not; and when you think they are enough, put them into a deep glaſſe, and the Syrrup into a ſilver diſh, and let it boyle a little, then poure it on the Apricocks, and let it ſtand uncovered till the next day, then cover them, and when they have laine a weeke in that Syrrup, take them out and lay them on glaſſe plates and ſet them in a ſtove, or any place where they may have the aire of the fire, and every-day turn them on clean glaſſes, till they dry.

To candy Oranges with Marmalade in them.

TAke the faireſt and thickrind Oranges, and beſt coloured, and pare off the out-ſide very thin and rub them with Salt, and waſh it off againe, and dry them, and make a little hole in the bottome, onely to put in your fore finger, and take out the meat and ſeedes, and skinnes very cleane, and keep the Oranges as whole as you can; then lay them in water, and ſhift them thrice in a day; then boyl them in four ſeverall waters; all which (but the firſt) muſt boyle when you put them in; then lay them between two courſe cloths to dry up the water; you may remember to cut ſtoppers for the holes out of ſome other Oranges, which muſt be watered and boyled with them: then take to a pound of Oranges, one pound and a half of the beſt Loaf ſugar, and wet the ſugar thin, and let it boyle almoſt to a candy; then ſtir it in the skellet till it coole, and then it will be thicker and thicker; and before it be too hard, put in the Oranges, and ſet them upon embers, and it will turne thin againe, and ſo let them preſerve ſoftly in the ſyrrup, ſtill turning of them till you think they will come dry, and the ſugar candy, but not too hard; when they are hot fill them with the Marmalade, and put the ſtopples on them.

To make Paſte of Oranges.

TAke the thickeſt rinde and faireſt Oranges of colour, is the beſt; then pare off the out-ſide very thin, and rub them with ſalt, and waſh it clean off againe; dry them in a cloth and cut them in halves, and wring out the juice, ſtraine it and keep it in a glaſſe, then ſcrape out all the meat and lay them in water two dayes, and ſhift them twice a day; then boyle them in four ſeverall waters, boyling before you put them in, except the firſt; take them out & lay them betwixt courſe cloaths till they be very dry; then ſcrape out the ſtrings and cut out all the black in them, and beat them to a fine Paſte in a ſtone Morter; then ſcald ſome Apple-Johns in the laſt water you boyle your Oranges in; then take off the pulpe of the Apples and beat it fine in a ſtone Morter, and to one pound of Orangepulp you muſt take a quarter of a pound of Apple-pulp; then mixe them well together, and put the juice of the Oranges you ſaved, and the juice of four Lemmons to it; and take the full weight of all this in double refined ſugar; then ſet the pulp on the fire in a ſilver or ſtone diſh; ſtirring of it continually; then wet the ſugar thin with water, and put ſome Musk and Ambergriece tyed in a Tyffeny bagge into it, and let it boyle to a Candy; then put in the pulp and ſtir them well together, and let it boyle a little after it is in; then drop it on ſheets of glaſſe in round cakes, and ſet them in a warm cupboard to dry, and when one ſide is dry, take them off and clap two together.

To make jelly of John-apples to lay upon Oranges.

PAre and cut them in pieces ſomewhat leſs than quarters, then pick out the kernels, but leave the coares in them, and as you pare them put them in faire water, leſt they be black; then put to one pound of Apples; three quarters of a pint of Water, and let it boyle apace till it be halfe conſumed▪ then let it run thorow a jelly-bag; then take the full weight of them in double refined ſugar; wet the ſugar thin with water, and let it boyle almoſt to a Candy; then put to it the liquor of Apples, and two or three ſlices of Orange peel, a little Musk and Ambergriece tied in a piece of tiffany, and let it not boyle too ſoftly for loſing the colour; then warme a little juice of Orange and Lemmon together, and it being halfe boyled, put it into it, but not too much juice, for then it will not jelly; then ſet ſome to jelly in a ſpoone, and if it jelly, take it up, and have ready in a glaſſe ſome preſerved Oranges, and poure it on them.

To preſerve Pearmaines in ſlices.

TAke them about Alhollontide, for then they are beſt; pare and cut them round in thinne ſlices, and caſt out the coare of every ſlice as you pare them, put them into faire wat • r, or they will be black; then take to a pound of Apples as much fine Loaf ſugar, and halfe a pinte of ſpring water, and ſet the ſugar and water together on the fire, and boyle it to a clear ſyrrup, and let it be cold before you put in the Apple; then put to a pound of Apples a little rind of Oranges and Ambergriece, and Musk, in a tiffany; and when it hath boyled a good while, put in the juice of three Oranges, and two Lemmons warmed; you may allow at the firſt putting in of the ſugar, three ſpoonfuls more of ſugar for the juice: let them boyle till they be very clear, and the ſyrrup jelly.

To make jelly of Raſpeſſes.

WHen you have ſtrained the Raſpeſſes, take to every pinte of juice three quarters of a pound of Loaf ſugar, pick out ſome of the faireſt; and having ſtrowed ſome of the ſugar in the bottom of the skellet, lay them in one by one, and then put the juice upon them, and ſome ſugar, reſerving ſome to put in when they boyle, and ſo let them boyle apace, putting on the ſugar till they be enough; for Currans, you need not put them on till they be enough.

To preſerve Pippins in Jelly.

TAke the golden Pippin, which is much the beſt, and take three quarters of their weight in double refined ſugar, being beat fine, and as much water as you think will cover them in boyling; and when the ſugar is melted put in the Pippins, being very finely pared and cut in halfes, or quarters, which you like beſt, a little of the coares being taken out of them. When they have ſimpered a while, let them boyle as faſt as may be on a cleare fire, till they looke very cleare: when you ſet them firſt on the fire, you may put in a little Orange-peel cut very thin, and boyled in ſeveral waters till it be tender, and then cut into little long ſlices, which will look handſome, and give the Pippins a good taſte; then take out the Pippins, being boyled enough, and boyle up the Jelly with a quick fire as faſt as may be. Being the day before made thus, take any good Pippins and pare them, and cut them in halfes, and put them in a skellet with a little more water than will cover the bottome of the skellet, and let them boyle faſt till they looke cleare; then put them out into a ſtone diſh, and cruſh them thorow a jellybagg whilſt any liquor will run out from them, and let it ſtand all night in a cleane ſtone pot; and when the Pippins are boyled, take the cleare of this liquor, and with the quarter of their weight of the beſt ſugar, and boyle it till jelly; then lay the Pippins in the glaſſe, and put as much jelly to them as will even them in the glaſs, and put the reſt as faſt as you can into little flat ſtone diſhes very thin, and when it is cold, ſlide it all over the glaſs of Pippins, and the next day tye them up.

To drie Pippins.

TAke the faireſt Pippins, about Chriſtmas, and ſet them one by one in an Oven, a little warmer than when bread is drawn▪ and let the Oven be heated twice a day, and turne the Pippins once in either heating; when they begin to be a little tender, flat them, and be carefull you break not the skinnes; then keepe them flat and turned, till they be drie; the Pippins muſt not be ſpotted, but the cleareſt can be got.

To make Snow.

TAke a quart of the beſt Creame, and a quarter of a pound of blanched Almonds beated very fine, with Roſewater, and ſt • ained, half a pint of Whitewine, a piece of Orange peele, a ſliced Nutmeg, 3 ſprigs of Roſemary, & let it ſtand two or three hours, being made ſweet with ſugar; then ſtrain them into a baſon; then take out ſome of it into a ſer thing, and beat it till it froath or bubble, and as the froath ariſeth take it off gently with a ſpoon, and lay it in the diſh you ſerve it up in: you muſt beat it all by a little at a time, till you have as much of the froath and bubbles as will riſe a good height; you may put more Sugar to it, but no Cream but what was in it, for that which falls from the bubbles will be enough.

To make jelly of Raſpeſſes.

WHen the Raſpeſſes are picked clean, ſtrain them through a haire ſieve with a ſpoon; if you would have it very clean, you muſt not ſtraine them too dry, but onely the thinneſt juice; then put in as much Loaf ſugar as you think fit, or (if you will) weigh the Raſpeſſes; and when they are ſtrained, weigh the ſeeds, and take ſomething leſs than the weight of the juice in ſugar, and boyle it till it jelly in a ſpoon, being cold, (as ſtiff as you would have it;) if you would have ſome ſeedes in it, leave out ſome Raſpeſſes whole, and boyle in it, or (if you pleaſe) preſerve a few and put in it: when you glaſſe it, you muſt not doe any thing that is red in any Pewter or Tinne; you may do red Currans the ſame way.

To make Raſpes▪cakes.

WHen the Raſpes are clean pick'd, weigh them, and take ſomething leſſe than their weight in Loaf ſugar finely beaten, and put in two or three ſpoonfuls of ſugar in the boyling of them, to keep their colour, and keep them with ſtirring while they boyle, till you finde they come clean from the bottom of the skellet: in the mean time, let the reſt of the ſugar be boiling, being only made wetwith water, or very little more; and when it is almoſt boyled to ſugar again, take it off the fire and put in the Raſpeſſes, and ſtir them well together, and then ſet them on a ſoft fire, and keep it ſtirring gently halfe a quarter of an hour; then take it off the fire and ſtir it, that it may be almoſt cold; then put it into the pewter moulds, and ſet them in a ſtove very gently, hot, or where they may have a little aire of the fire; after three or foure dayes take off the rings, and when you finde them dry at the top, turne them upon glaſſes, which you muſt lay under them at the firſt, or a pewter plate, or elſe they will loſe their bright colour; you muſt not ſtir the ſugar when it boyles, but onely about the ſides, to keep it together, but let it boyle upon a good quick fire: it will be the better colour, if you give them the full weight of ſugar.

To preſerve Raſpeſſes.

PIck cleane the faireſt Raſpes, and take their bare weight in Loaf ſugar, which muſt be finely beaten, and ſtrow a layer of ſugar in the bottome of the skellet, or China diſh, and then a larger of Raſpes, & ſo three or foure times double, and cruſh ſome juyce of other Raſpaſſes all over them, & ſet them on a ſoft fire till the Sugar be melted, often ſhaking them; then let them have a quick fire, and let them boyle ſome five walms. Every time they boyle up ſhaking of them, and in ſo many boyles they will be enough.

To preſerve Cherries.

TAke the deepeſt coloured Cherries and largeſt you can get, and gently pull out the ſtones and ſtalks, and lay them in a skellet, or China diſh; lay a layer of Sugar firſt, and then a laying of Cherries, with the ſtalky ſide downeward, and ſo to the height you intend, having the bare weight of ſugar to the cherries, and let them lye till you have peeled ſome skins off of the ſmalleſt Cherries, but well coloured; if you will have them of a crimſon colour, one ounce of skinnes will be as little as you can take to one pound of cherries, not taking any of the juice of the cherries with the skinnes, for that will make them looke tawny; put a little▪ſugar to the skinnes to fetch the colour out of them, and ſet the skinnes on a ſoft fire, often ſtirring and cruſhing them with a ſpoon; then pour all that juice on the Cherries and ſet them on a ſoft fire, often ſhaking of them till the ſugar be pretty well melted; then ſet them on a quick fire and let them boyle up; then take them off, and the froath ſettled ſcum them cleane, and ſo doe till you think them enough, which you may finde by their clearneſſe; then take them off and ſcum them very clean, and let them ſtand all night in a ſilver or china diſh, and the next day, if the ſyrrup be not very thick, let the fruit be put up into glaſſes, and boyle the ſyrrup againe on a quick fire, and when it is cold, put it to the Cherries, and be ſure to let the glaſſes ſtand open till they be cold. If you would have them pure coloured, do them with the beſt ſort of ſugar.

To make Quince cakes the true way.

TAke the yellow apple Quince and parboil them over a quick fire, and when they are ſoft, and begin to crack, take them out of the water, and lay them on a dry cloth, letting the water drain wel out of them, and ſcrape the pulpe of them into a ſilver diſh, & take to one pound of that pulpe one pound of the beſt loafe Sugar; then boile them together on a quick fire, and when you think it enough, which you may know by laying a little on a Table, and if it comes clean from the board, without cleaving, it is enough; then ſtrow ſome Sugar finely ſerced upon the board, and put the ſtuffe on that Sugar, and when it is cold, mould them up into little cakes, and print them; then ſet them in a box by the fire, with the lid of the box open, ſome two dayes, that they may dry.

To preſerve ſweet Lemmons.

PAre the Lemons thin, and rub them with ſalt, and waſh it off again; lay them in water two daies and ſhift them morning & evening; then boil, and ſhift them in four ſeveral waters, all which muſt boil before you put them in, except the firſt, but let them not boil too long in one water for making them black; take them out, & lay them between two hot cloathes til the water be ſoakt out of them; cut them in halfs, and weigh them, and take to one pound of lemons a pound and half of the fineſt loaf ſugar and to every pound of ſugar a pint of water, beat the ſugar very fine, and ſet it on the fire with the water, and when it is cleane ſcummed and boil'd a little while; then take it off and let it cool; then tie up the Lemmons in Cobweb-lawne, every halfe by it ſelfe, and put them into the ſyrrup, and let them boyle or ſimper very ſoftly an houre or leſs; then put them into a ſilver baſon, and ſo let them ſtand a week before you boyl them up, then boyl them with a little Ambergriece and Musk tyed in a piece of Cobweb-lawn, the leaſt that may be will make them taſte very ſtrong, and ſome halfe an houre before you take them up, put in the juice of foure or ſixe Lemmons made warm, and ſo let them boyle till they be enough; then take off the tiffeny, and put them up when they are cold.

The beſt way to preſerve Oranges, or ſuch like,

IS never to boyle them in Sirrup, but when they are boyled in water, and not too ſoft, and to make a Syrrup firſt; and as ſoone as it comes off the fire, put in the citron, and let it lye three or foure dayes, turning it every day: then poure the ſirrup from them, and boyle it againe, till it be of a pretty thicknes; then put in the citron when it comes off the fire boyling hot, and let it lye therein ſix or ſeven dayes, and then boyle the ſirrop as before, and at the laſt boyling you may Amber it if you pleaſe: if you give them Sugar enough, three times will ſerve to make them keep; if they doe not, you may boyle the ſirrup at any time again. But if they have ſtood long before you boyle the ſyrrup againe, you muſt let it coole before you put it to the Citrons againe, leſt they bliſter. This way is very good; if the ſugar be fine, they will eat daintily and firme.

To make jelly of Oranges.

SHave the Oranges thin, and quarter theme, and water them three dayes, ſhifting them twice a day; then boyle them very tender in ſeverall waters till the bitterneſſe be gone; then dry them with a cloath and cut them in thin ſlices athwart the quarters, then take their weight of the beſt ſugar, fill a pinte of liquor made of Apple-Johns, and Spring water, as ſtrong of the apples as you can make it, then mix the ſliced Oranges and the liquor together, then take the ſugar, being finely beaten, & wet it with a little water, and when it hath boyl'd a little, & is ſcumm'd, put the orange and apple-liquor into that ſyrrup, and boyl it till it be ready to jelly; put in 4 ſpoonfuls of the juice of orenge and lemmon together, boyle it a little after, and, if you pleaſe, tie a little Amber and Musk in a tiffany and put in it, as long as you think fit.

To candy Oranges.

GRate off the upper rinde of the Oranges, then pare the rinde off very thin, and have water by you to put them in as you pare them; then ſew them up in a fine cloath, and when the water boils put them in, and ſhift them into three waters, but they muſt not boil too long in one water, leſt they look black, & let the pan be made cleane every time: when they are boyled take them out of the Cloaths and lay them one by one on a dry cloath, and cover them with another; then make a cleare ſyrrup, as much as you thinke will boyle ſo many peeles; let them boyle ſoftly, leſt the ſyrrup grow too thick before they be enough; and when they are cleare, and the ſyrrup hangs about them, take them off the fire and put the ſyrrup and them into a glaſs, or ſilver diſh, and let them ſtand on a dry place (not too hot) till you ſee them begin to candy; then take them out and lay them on plates or trenchers, and let them dry of themſelves without any fire, till they be almoſt dry; then you may put them in a little heat leſt they grow black.

How to make Christall jelly.

TAke a Knuckle of Veal, and two Calves feet, and boile them in cleare water, but boile not the meat to pieces, for then the jelly will look thick: then take a quart of the cleareſt of it, and put it into a skellet or pot, with a little ſliced Ginger, whole white Pepper, a Nutmeg quartered, a grain of Musk; put all theſe Spices in a bag, boile them in the jelly, then ſeaſon it with foure ounces of white Sugar-candy, and three ſpoonfull of Roſe-water; run it through a Cotten Jelly-bag, and if you will have it look of an Amber colour, bruiſe your Spices, and let them boile looſe in the jelly.

To make white Leach of Cream.

TAke a pint of ſweet Cream, ſixe ſpoonfuls of Roſewater, two granes of Muske, two drops of oyle of Mace, or a blade or two of large Mace, boyle it with foure ounces of Icing-glaſs, being ſteeped and waſhed clean; then run it thorow your jelly-bag into a diſh; when it is cold ſlice it in chequar-work, and ſerve it up on a plate, or glaſſes. This is the beſt way to make Leach.

FINIS.