THE ART OF COOKERY refined AND AUGMENTED. Containing an Abstract of some rare and rich unpublished Receipts of COOKERY: Collected from the practice of that incomparable Master of these Arts, Mr. Jos. Cooper, chief Cook to the Late KING; With several other practices by the Author, with an addition of Preserves, Conserves, &c. offering an infallible delight to all Judicious Readers. LONDON, Printed by J. G. for R. Lowndes at the White-lyon in St. Paul's churchyard, near the West end. 1654. READER, THOUGH the cheats of some preceding pieces that treated on this subject (whose Title-pages, like the contents of a weekly Pamphlet, promised much more than the Books performed) may have provided this but a cold entertainment at its first coming abroad; yet I know it will not stay long in the world, before every rational Reader will clear it of all alliance to those false pretenders. Ladies, forgive my confidence if I tell you, that I know this piece will prove your favourite; and if any thing displeases you, it will be to see so many uncommon, and undefloured Receipts prostituted to the public view, which perchance you will think might have been placed better among the paper-secrets in a few of your Cabinets; but 'tis easy to pardon that offence, which is only committed in favour of the Common good. I could say, that the skilfullest professors of either Art need not blush to take out new lessons from hence, but 'tis not safe to prepossess and bespeak expectation. Farewell. A Table of the Receipts in the following Treatise. How to hash a Leg of Mutton. pag. 1. How to boil a shoulder of Mutton. pag. 2 How to boil a neck of Mutton pag. 4 How to stew a loin or Neck of Mutton. pag. 5 Another way for the same. pag. 6 How to boil a breast of mutton. ib. How to farce a knuckle of veal. pag. 7 How to boil a neck or breast of veal. pag. 8 How to stew a calf's head. pag. 9 How to stew a loin of Lamb. pag. 10 How to boil a joint of Lamb. pag. 11 How to boil a haunch of Venison. pag. 12 How to boil a Duck. pag. 13 How to boil a Coney. ib. How to stew a neat's tongue. pag. 14 How to boil a Chicken. pag. 15 Another way for the same. pag. 16 How to boil pigeons. pag. 17 How to make a grand boiled meat. pag. 18 Another way for the same. pag. 20 How to make White-broth. pag. 21 How to boil a Capon or Pullet with French Barley. pag. 22 How to make stewed broth. pag. 24 How to boil a Pike. pag. 25 Another way for the same. pag. 27 How to stew a Carp. pag. 28 Another way for the same. pag. 29 How to stew a Bream. pag. 30 How to stew an eel. pag. 31 How to stew Oysters. pag. 32 How to stew Cockles, being taken out of the shells. pag. 33 How to stew Lobsters. pag. 34 How to stew artichokes. pag. 35 How to stew Potatoes. pag. 36 How to stew Pippins. pag. 37 To pickle Salmon to keep half a year. pag. 38 To pickle Cucumbers. pag. 39 To souse a Tench with jelly. pag. 41 How to souse a Pig. pag. 43 To souse a ram's head. pag. 44 To pickle Oysters. pag. 45 To pickle artichokes. pag. 46 To make a salad of Salmon. pag. 47 To keep beef three weeks fresh enough to roast. ibid. How to roast a Shoulder of Mutton with Oysters. pag. 48 To hash a shoulder or leg of mut.. pag. 49 To make sauce for any joint of roasted Mutton. pag. 50 Make a hash of a leg of Lamb. pag. 52 Farce a leg of veal to roast. pag. 53 To roast a Pig with the skin off. pag. 54 To roast a calf's head with Oysters. pag. 55 How to hash a Capon. pag. 57 Sauce for roasted pullet or capon. pag. 58 For woodcock, Snipe, &c. pag. 59 Partridge sauce. pag. 60 T●●oast Larks with Bacon. ib. Roasted Quails, sauce for them. pag. 61 How to roast Oysters. ibid. To make Olaf's of veal. pag. 62 How to roast a large eel. pag. 63 To roast pigeons or Chickens. pag. 64 Batter to fry your garnish with pag. 66 To make a fricassee of a loin of veal. pag. 67 To make a fricassee for chickens pag. 69 Another fricassee of Chickens, pigeons, rabbits, &c. pag. 70 To make a fricassee of Veal or lamb, sweetbreads and Stones pag. 71 How to fry Oysters. pag. 72 Sauce for fried Soles. pag. 73 How to fry turbot. ibid. How to fry artichokes. pag. 74 To fry carrots. pag. 75 To fry mushrooms. pag. 76 To fry beans. pag. 77 To make a tansy. pag. 78 How to fry glary. pag. 79 To make veal Toasts. pag. 80 To make Fritters. pag. 81 How to make Pancakes. pag. 8● To fry young artichokes. pag. 83 Scotch Scollops of veal. pag. 85 To fry Toasts. pag. 86 To fry veal. ibid. Of Puff-paste. pag. 87 Of cool Butter-paste. pag. 88 Paste for thin Bake-meats. pag. 89 For cold Bake-meats. pag. 90 To make a Steak-pie of mutton. ib. To make a pie of a Fillet of Veal. pag. 92 How to bake a loin of Veal. pag. 93 How to make a Lamb-pie. pag. 94 How to make a Tongue-pie. pag. 95 How to make a Chicken-pie pag. 96 How to make a Paris-pie. pag. 98 A Pie answerable to the grand boiled meat, with 10 other pies belonging to the first: figured, &c. pag. 99 How to make a Bacon-tart. pag. 114 A Spinage-tart. pag. 115 To make Cheesecakes. pag. 117 How to make an Almond-tart pag. 118 How to make a Clary-pie. pag. 119 ●ow to make a Custard without eggs. pag. 121 Honorio to make little Pasties, &c. pag. 122 How to make an Apricock-tart. pag. 124 To make a Gooseberry-tart green. ib A coddling-tart. pag. 125 How to make a made dish of Puff-paste. pag. 126 A Red-deer-pie. pag. 127 How to make a Pie of a leg of Pork pag. 128 How to make a Pig-pie. ibid. How to make a lamprey-pie. pag. 130 A Salmon-pie. pag. 131 Instructions▪ &c. ib. How to make an Olave-pie pag. 132 How to make buttered Loaves. pag. 134 How to make Cheesecakes without milk. pag. 135 How to make an Ox palate-pie. pag. 136 How to make a Rice-pudding baked. pag. 138 How to make Bread-puddings. ib. How to make French-barly-puddings. pag. 139 To make Haggus-puddings. ibi● A boiled Pudding. pag. 140 An Oatmeal-pudding. pag. 141 To make a Hasty-pudding in a bag. pag. 142 To make a Shaking pudding. ib. To make Puddings of Wine. pag. 143 To make French-barly-puddings. pag. 144 An oatmeal-pudding. pag. 145 White-puddings, pag. 146 Rice puddings, &c. pag. 147 To make Black-puddings. pag. 148 To make a Posset. pag. 149 To make barley-cream. pag. 150 To make stone-cream. pag. 151 To make Macroones. pag. 152 To make a fool. pag. 153 To make Almond-puff. ibid. A Syllabub. pag. 154 To make Cream with Snow. pag. 156 To make a Rice Florentine. ibid. To make cream-cabbage. pag. 157 To make Indian Puffs. pag. 159 To make a Posset-pie. ibid. An excellent clouted Cream. pag. 160 Coddling-cream. pag. 161 Almond-cream. ibid. A quaking Pudding. pag. 162 To make Apricock-chips. pag. 163 To dry Apricocks with the full▪ &c. pag. 164 To dry Apricocks with half, &c. pag. 165 To candy Oranges with Marmalede. pag. 167 To make Paste of Oranges. pag. 169 To make Jelly of John-apples, &c. pag. 171 To preserve Pearmains in slices. pag. 172 To make Jelly of Raspasses. pag. 173 To preserve Pippins in jelly. pag. 174 To dry Pippins. pag. 175 To make Snow. pag. 176 To make Raspes Cakes. pag. 179 To preserve Raspesses. pag. 181 To preserve Cherries. pag. 182 To make Quince-cakes the true way. pag. 184 To preserve sweet lemons. pag. 185 The best way to preserve Oranges. pag. 187 To make jelly of Oranges. pag. 188 To candy Oranges. pag. 189 How to make crystal jelly. pag. 191 How to make white leech of Cream. pag. 192 FINIS. THE ART OF COOKERY, REFINED AND AUGMENTED. How to hash a leg of Mutton. Half boil the Mutton in Water, then take it up and slice it into thin slices, only leave some about the bone; put it into a pipkin with strong broth, or the broth which boiled it, with three or four boiled Onions minced, a little Pepper, large Mace, one pint of Claret or White-Wine, and a little Vinegar. This being done, let it stew above an hour, than put a faggot of sweet Herbs, that is, Time, Sweet-marjoram, winter-Savory, and Rosemary, stew it a little after, than scum off all the fat, and put to the meat a minced Lemmon and Salt, than dish the bone, and pour the meat upon it, garnish it with Lemmon, Large Mace and scalded parsley, than sippit it, and serve it up hot to the table. How to boil a shoulder of Mutton. Half boil the Mutton in Water, then slice it as▪ before, fore, and preserve the gravy, putting the Mutton into a pipkin with some of the broth which boiled 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 gravy till it be almost stewed) and let all these boil almost an hour; then put to them a pint of Oysters, a faggot of sweet Herbs and Salt, stew them together, take out the bone and broyl it and dish it, than scum off the fat, putting a little minced lemon into it, shaking it well together, dish it on the bone, garnish it with fried Oysters in batter, Lemmon sliced and Barberries; before you dish it rub the dish with a clove of garlic. How to boil a neck of Mutton▪ Boil your Mutton as fair as you can in Water and Salt. For your Sauce take a little handful of Samphiere and put it into a pipkin, with strong Broth, Verjuice, large Mace, Pepper, an Onion, the yolks of three or four Eggs boiled hard and minced, sweet Herbs and Salt; these being boiled together half an hour, or more, as you see good, beat it up with Butter and Lemmon (if you have it) and pour it on your meat (being dished) garnish it with the whites of Eggs and Parsley minced together with sliced lemons and sippets, and serve it up hot. How to stew a loin or neck of Mutton. CUt the Mutton into thin steaks, as to fry, 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 half boiled in other broth, sliced Bacon or Sausege, sliced Ginger, Capers, sweet Herbs minced, Vinegar and Salt; stew all these together two or three hours softly, till all but a pint of liquour be consumed, than sippit the meat and lay it in slices, then scum all the fat off the liquour 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 handful of Spinnage scalded, and hacked with your knife, a handful of french barley; prepare two or three hard Lettuces, quartered and scalded, Vinegar, a faggot of sweet Herbs, Ginger, and a little Salt; when the meat is stewed, dish it with two or three thin tostes of white bread, scum off the fat and put into it a piece of Butter, Sugar, and a handful of Gooseberries scalded, then beat it up thick, and pour it on the meat, garnish it with Lettuce, Spinnage, Gooseberries and sippets. How to boil a breast of Mutton. Boil the Mutton in Water and Salt. For the sauce, take some of the broth which boiled it Verjuice, half a pound of raisins stoned, a little carrot cut in dice-work, the yolks of two or three Eggs hard boiled, and minced, two or three blades of large Mace, a little sliced Ginger, the bottom of a boiled Artechoke cut as the carrot; salt it: boil all these together in a pipkin, a convenient time, than 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 carrot cut in works, with some of the boiled raisins, Barberries, and Sippets, and serve it up hot to the Table. How to farce a knuckle of veal. TAke half 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 stuff your Knuckle with it, and boil it; for the sauce, take some of the broth which boiled it, with Verjuice or Vinegar, a sliced Nutmeg, Currants and sweet Herbs minced, then boil it an hour, and put in some Lemmon, Butter and Sugar; beat it, and dish your veal, then pour it on it. How to boil a neck or breast of veal. FIrst parboil 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, thin slices of Bacon, large Mace, an ox palate blanched and cut in dice-cut, Oysters or Cockles, a little handful of Capers one Anchove; stew these together till there be but a pint left, but have care of breaking the veal; lay your veal one piece by another in a dish, then beat up this broth with a piece of Butter, and pour 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 own fancy in garnishing. How to stew a calf's head. FIrst boil your calf's head in Water half 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 boiled it, if you have no stronger, a pint of white or claret Wine, a quarter of a pound of middling Backon sliced, and either watered or parboyled, ten roasted chestnuts split, the yolks of three or four Eggs, sweet Herbs minced, a little Horse-Radish-root scraped; stew all these one hour, then slice the brains (being parboiled) 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 spinach, and fry them green with batter, than dish the Meat, and lay these fried brains, Oysters, the chestnuts, and half yolks of Eggs, and sippit it; then serve it up hot to the Table. How to stew a loin of lamb. 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 artichokes, boil six or seven large blades of Mace, half a Nutmeg sliced, Verjuice and Salt; stew all these together one hour, than dish your Lamb with as little breaking as you can, than scum off the fat, and put into the broth scalded spinach and Parsley minced with scalded Gooseberries, a piece of Butter, shaking it well together, dish it and serve it up with sippets. How to boil a joint of Lamb. Boil your Lamb in Water and Salt: For the Sauce, take some of the Broth which boiled it, and put it into a pipkin with Verjuice, Mace, three or four Dates, a handful of 〈…〉 and sweet herbs; these being boiled together enough, beat i● up with Butter, a handful of scalded Gooseberries, and a little Sugar, if you find it too sharp; dish the lamb, and sippit it. How to boil a haunch of Venison▪ LEt your Venison be powdered, then boil 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 boiled, and the pith taken out, and put in large Mace, Cowes udder boiled and sliced, a little horseradish root scraped, and sweet Herbs; boil all these a convenient time, than dish the Venison, being boiled, & beat up the sauce with a little Butter, & lay Colleflowre on it, and what you please. This sauce is very good with a boiled powdered Goose, you may lard your Goose with Bacon, if you please. How to boil a Duck. Truss your Duck and boil it in water, and take some of that broth with Pistachoes blanched, Cow's udder boiled and sliced, Sausages strippt out of their skins, white Wine, sweet Herbs, large Mace; boil all these together till you think it sufficiently boiled, then put to it beet roots boiled 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 sippets, and what you please. How to boil a Coney. TRuss your Coney, boil her in water and salt: for the sauce, take strong broth, if you have any, or that which boileth it, with two or three Pippins quartered, large Mace, Pepper, Salt, a handful of Currants, a faggot of sweet Herbs, two sliced Onions and Vinegar; boil all these together half an hour, then strain 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 neat's Tongue. EIther boil or roast your Tongue, and split it, put it into a dish, or flat pipkin, with a good quantity of cinnamon, Ginger, a pint of Claret, a little Vinegar, a bunch of Rosemary tied together, a little grated Bread and Salt; stew these together till half consumed, dish the Tongue and beat the Broth up with Butter. How to boil a Chicken. SCald the Chickens and truss them, boiling them in water as white as you can: For the Sauce (if it be in winter) take a pint 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 boil together till half 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, puff-paste, lozenges, Sheeps tongues fried in green Butter; being boiled and blanched, pickled Barberies, three or four pieces of Marrow (being boiled) and serve it up hot. Another way for the same. IF in Summer, take Wine as before, and a little Broth which boiled them, if you have no stronger; large Mace, the bottom of two artichokes, being boiled and cut in dice-work, an Ox palate sliced thin, Salt and sweet Herbs; all these being boiled together, beat it up with Butter, dish the Chickens and pour this sauce on them, laying on the chickens boiled Aspuragus, hard Lettuce scalded, a little handful of scalded Gooseberries; sliced Lemmon will do will in the sauce, if you please; sippit it and serve it up Verjuice, and some of the broth boiled 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 boiled in their bellies, all minced, and a handful of scalded Gooseberries or Grapes with sippets, will be good. How to boil Pigeons. SCald and pull your Pigeons, draw and truss them to boil with Parsley in their bellies, and boil 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 yolks of hard Eggs minced; boil these together with a sprig of sweet Marjerom a quarter of an hour, and put in a little gravy of any flesh (if you have it) beat it up with Butter, dish the pigeons pour the Sauce on them, garnish the meat with good store of Barberries, Lemmon and sippets; 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 boiled Meat. KIll and pull, or scald what young fowl is in season, as pigeons, wild or tame, Partridges, Pheasants, teal, Plover, Widgeons, Snipes, Larks, or any other fowl; you may do a young Coney, wild or tame, truss them and boil them as fair and as white as you can, and while they are boiling, take strong Broth, wherein Veal or any other fresh butcher's meat hath been boiled to pieces, put to it an ox 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; boil these together as long as you think it expedient, and when it is boiled put to it a large piece of Butter and Lemmon sliced very thin, the rind being pared off, and beat it up thick; then dish your meat orderly with thin tostes in the bottom, pour the sauce on them; garnish with sheep's tongues, boiled, blanched and split, rolled in green Batter, and fried green; sliced Lemmon and Orange; sippit it and serve it up hot to the Table. Another way for the same. Boil your fowl as at the fir●● then take strong Broth a●● Wine, put to it large Mace a●● sliced Nutmeg, a pint of gre●● Oysters, being washed very cleaa● strain the liquour which was wit● them into the Broth, a handful o● Capers, a quarter of a pound o● Cocks stones and combs prepared, a little Parmesan grated, little sliced Bacon, if it be not rusty, a faggot of sweet Herbs, Vinegar and Salt; all these being boiled 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 fried brown, halfyolks of Eggs, Lettuce scalded green, if in summer, or Skerriots fried 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 go to the charge of ●●●wle, or that you cannot get ●●●ficiently, lay a boiled neck of ●utton in the middle, or 3 or 4 ●arrowbones boiled between, some large poultry 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 herbs and Sugar, boil all these together till one third be consumed, then beat as many yolks of eggs as will thicken it; put them in with a piece of Butters, and beat it up till it boil, hav● a care it do 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, lozenges, or ordinary Paste, and serve it up hot with the Meat. How to boil a Capon or Pullet with French Barley. LEt the Barley be boiled in two several waters, then drain the water from it and put it into a pipkin, with large Mace, whole cinnamon, and a little race of Ginger, and put to it a pint of white-Wine, Dates, and some strong Broth of flesh, or some of the Broth you boil the Capon in, or some Scerroots, or ●otatoes boiled and peeled, or if you have neither of them) ●wo or three Apples pared and ●uartered, and boiled tender in water, and put them in when the Broth is almost boiled, which will be enough, when you think the strength of the spice is boiled out; then take six or eight yolks of Eggs, and beat them well with a wine-glass 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 continual stirring; then dish the Pullet, being boiled, and pour this broth on it, and garnish it with the same, and some lemon; lay boiled Marrow on the Meat. How to make stewed Broth. LEt the pot be set a boiling five hours before dinner with Water and good store of fresh beef, or bones of Venison or Mutton, and to every gallon of Water put in two pound of raisins, one pound of currants, half a pound of prunes, and one pound of prunes boiled in a bag to strain in the broth (as you shall have in order) but so soon as the broth boils, 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 strain it thorough a sieve or strainer, and put it into the broth, keeping it with often stirring, then strain the prunes with a pint of Claret, or a less quantity of Verjuice, if you have no Wine, and put it in the broth with a Nutmeg, as much Mace, half as much Cloves, beat all; and about two hours or more before dinner, put in the ribs of a neck of Mutton, and as much more fruit, a bundle of sweet Herbs; and when it is boiled, season it with Salt and Sugar; then dish the Mutton and Broth together, and serve it up. How to boil a Pike. Truss your Pike to boil, and wash it very clean, and boil it in Water, Salt, and Vinegar; put it not in the liquour till it boileth, let it boil very fast at first to make it crisp, but afterwards let it boil softly; the rivet of a Pike will not require so much boiling; for the sauce, put in a pipkin a pint of white Wine, sliced ginger, large mace, a quarter of a pound of Dates quartered, a pint of Oysters with the liquour, being strained, a little Vinegar, and Salt; boil all these a quarter of an hour, then mince a handful of picked Parsley with a little sweet herbs amongst it, and boil it another quarter of an hour, 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 flower or green garnish will do well in the Spring, and sippit it with puff-Paste, and lay on it the Marrow of two bones, being boiled in as big pieces, as you can, with the rivet on it; you must beat up your Broth with half a pound of Butter, and minced Lemmon. Another way for the same. Boil your Pike as at first; for the sauce, take white Wine, Vinegar, Mace, a little whole Pepper, a good handful of Cockles, being broiled or boiled, and picked out of the shells, being washed well with Vinegar, a faggot of sweet Herbs, the liver being beat and strained, horse-radish root; boil all these together; it being boiled, dish your Pike with sippets, 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 fried with Butter, and the sauce Butter, Lemmon sliced, Nutmeg and Salt beat up thick with a little fried 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 boil it, take it and scale it with your knife, drying it very well with a cloth; open the belly, taking out the entrails, then wash the blood into a pipkin with claret Wine (a pint 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, half a pound of Butter; stew all these together with the Carp half an hour, or more, softly; then dish your Carp with sippets and tostes in the bottom, pour some of this broth on them, garnish them with Rosemary or bays dipped in Butter and fried, or Lemmon, Barberries, Grapes, Ginger on the side of the dish; be sure you boil the Rivet, it being the best of the meat, and lay it on the carp, being dished. Another way for the same. OPen your Carp and wash it very clean with a cloth, all the blood out; do 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 pint of white Wine, Mace, Ginger, Salt, Vinegar, Oyster-liquor, and sweet herbs; and when the carp is stewed, take some of the liquour and beat it up thick with the yolk of an egg well beaten, and a piece of Butter, then heat your dish wherein you serve up your Carp, and rub it with a clove of garlic; put minced Lemmon in your sauce; dish your Carp with two or three toasts 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 prunes, being boiled and strained unto the Broth, one Anchove, sweet Herbs, and horse-radish root stamped and strained; stew these with no more liquour than will just cover the fish▪ when it is stewed beat up some of the liquour with Butter and pour 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 eel. FLay the eels 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 currants, 2 or 3 Onions, three or four spoonful of yeast, a bundle of sweet Herbs; show all these together till the fish he very tender, than 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. Strain the liquour from the Oysters, then wash them very clean, and put them into a pipkin with the liquour, a pint 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 liquour and put to it a quarter of a pound of Butter, a lemon minced, and beat it up thick, setting it on the fire, but let it not boil; drain the rest of the liquour from the Oysters thorough a colander, and dish them; pour this sauce on them; garnish your dish with seared 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, broil or boil them before you take them out, then put them into a dish with a little claret 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 eggs minced; let all these stew together till you think them enough, then put in a good piece of Butter, shaking it together, then heat your dish & rub it with a clove of garlic, and put two or three tostes of white Bread in the bottom, laying the Meat on them, Crawfish, prawns, or Shrimps, are excellent good the same way, being taken out of their shells you may make variety of garnish with the shells. How to stew Lobsters. YOur Lobsters being boiled, 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 hour 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 shells, and garnish your dish about with the small legs, and lay your body over the meat with an addition of Lemmon and rare coloured flowers, being in Summer, or pickled in winter. Crabs are good the same way, only add to them the juice of two or three Oranges, a little Pepper and grated Bread. How to stew artichokes. FIrst let your artichokes be boiled, then take out the core, and take off all the leaves, cut the bottom 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 six large blades of Mace, half a pound of preserved plums, with the syrup, Verjuice and Sugar, if the syrup do not mak● them sweet enough; let all thes● stew together two hours, if you stew them up in a dish, serve them in it, not stirring them, only 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 plums, which will be cheaper, if you have no old Preserves. How to stew Potatoes. Boil or roast your Potatoes very tender, and blanch them; cut them into thin slices, put them into a dish or stewing-pan, put to them three or four Pippins sliced thin, a good quantity of beaten Ginger and cinnamon, 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 sweetmeat; 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 core them, and lay them into a stewing-pan with fair water, Rose-water, a little Verjuice, Sugar, Orange-peel, ambergris, 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 half a year. TAke the Salmon and cut in six round pieces, then boil it in Vinegar and Water, there being two parts Vinegar, and one of Water, but let your liquour boil half an hour before you put in the Salmon, which being well boiled, take it out of the liquour and drain it very well, then take Rosemary-leaves, bayleafs, Cloves, Mace, and gross Pepper, a good quantity of each, and boil them in two quarts of white-Wine, and two quarts of Vinegar, and let it boil well for half an hour; then take the Salmon, being quite cold, and rub it well with Pepper and Salt, and pack it into a cask with a lay of Salmon and a lay of Spice, that is boiled in the liquour, but let your liquour and spice be very cold; when the Salmon is packed, then put in the liquour, and renew the pickle once a quarter, and it will keep a year 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 bottom 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 handful of the top, then take as much water as you think will fill the vessel, and mix it with Salt and a quarter of a pound of Allom to a gallon of Water, and pour it on them, and press them down with a stone on them, and keep them covered close. For that use I think the water will be best boiled and cold, which will keep longer sweet; or if you like not this pickle, do 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 souse a Tench with jelly. YOur Tench being new, draw out the garbage at the gills, and cut off all the gills, it will boil the whiter; then set on as much clear water as will conveniently boil it, and season it with Salt, Vinegar, 5 or 6 Bay Leaves, large Mace, whole Cloves 3 or 4, a faggot of sweet herbs bound up hard together; so soon as this preparative boils, put in your Tench, being clean wiped; do not scale it, it being boiled 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 boiled and taken up, strain the liquour thorough a jellybagg, and put to it a piece of Iceing-glass, being washed and steeped for the purpose, and boil it very cleanly: dish your fish in the dish you intend to send it up in; then strain the liquour through the bag, and pour it on the fish, and let it cool▪ you may sconce a Carp, or an● other pond-fish, only you must put in more icing-glass, 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 flowers. This jelly will serve to jelly Lobsters, Crawfish, or prawns▪ hanging them in some glass by a thread, at their full proportion, and filling the glass with the jelly when it is warm, it being cold▪ turn it out on the glass plate; if you fancy it you 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 souse a pig. SCald the pig and cut it into four quarters, and bone it, and let it lie in water a day and a night; then roll 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, roll it up in the quarters of the pig very hard (like Brawn) bind it with tape, then boil it with fair Water, white Wine, large Mace, a little whole Ginger, a little lemmon-peel, a faggot of sweet Herbs and Salt; boil it very well, and set in an earthen pot to cool in the liquour, and let it souse there two days 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 boil it with the skin on▪ it will require a great boiling; it being boiled, take it up and pluck off the skin, souse it in Jelly, or boil some broth (which you have boiled fresh meat in) with Vinegar, salt, a good handful of sweet herbs, Ginger, Pepper, a good piece of horse-radish root scraped, and a quarter of a pound of French Barley; boil them well together and strain it thorough a bag, and souse the head in it; it being soused, slice it and serve it on a plate with Vinegar, or serve it up whole with the horns. How to pickle Oysters. TAke the largest Oysters you can get, strain them from the liquour, and wash them clean, then set on as much water as you think will cover them, and when it boileth, put them in, and let them but scald, and pour them from the liquour; then take the natural liquour, with some of that which scalded them, Vinegar, large Mace, whole Pepper, Salt, and two or three bayleafs; boil all these together, barrel your Oysters (being cold) and fill them up with liquour, and make them up very close, being very cold; a clove of garlic will do 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, only it is so tedious, and so common, that every one can do them; only artichokes you may pickle, as followeth. To pickle artichokes. WHen your artichokes are ripe, gather them, and cut off the stalk within an inch of the Choke, washing them very clean, and boil them a little with Water and Salt; then take them up, laying the bottom upward till they be cold: this being done, provide a vessel of clear Water and Salt boiled together, and cooled, than put the artichokes into it, covering it very close, and you may keep them all the year, have a care of making it too salt, they are excellent for Pies at Christmas, or to stew. How to make a salad of Salmon. WHen the fresh Salmon is boiled, mince it small with Apples and Onions, then mix it with oil and Vinegar, a little Salt and Pepper; sippit it, and serve it up. Pickled Herrings are excellent with the same ingredients; the seeds of Cabbage or Turnip are excellent salad hot, when they are ready to blossom, being boiled and buttered. How to keep beef three weeks fresh enough to roast. WRap your beef up very close in linen, and lay it in some dry vessel, and in a dry room, and cover it close up with Salt, that no air getteth in, and it will be very fresh and sweet. How to rest a shoulder of Mutton with Oysters. Strain your Oysters, wash them and scald them, drain 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; roll your Oysters in it, and make little holes in your Mutton, being spitted, and thrust your Oysters in half way, and keep them in with little scuers, or sprigs of Thyme: roast it, and preserve the gravy, 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; boil all these together, and put the gravy, with Salt, and a piece of Butter, a minced Lemmon, or the juice of an Orange; rub your dish with a clove of garlic, and dish your Mutton with this sauce in the bottom, garnish it with Lemmon and serve it up. How to hash a shoulder or leg of Mutton. Half roast the Mutton and draw it from the spit, cut it into thin slices and put it into a pipkin or stewing-pan, with strong Broth, a pint of Claret, Vinegar, five or six Anchoves, a sliced Nutmeg, a faggot of sweet Herbs, a handful of Capers, and Salt; stew all these together one hour, or more; then put in the gravy which came out of the meat, when you cut it in pieces, the juice of Lemmon; scumm off the fat as clean as you can, than dish your bone, pouring the meat on it; garnish it with Lemmon and serve it up. How to make sauce for any joint of roasted Mutton. Boil Vinegar, Claret-Wine, or strong Broth, a sliced Nutmeg, minced Thyme, Salt, and minced lemon in it, when it is boiled, and gravy (if you have it) rub your dish with garlic (if you like it) and serve it up with your Mutton. Another way for the same. OR Claret, five or six Oysters, with some of the liquour, a little pickled Samphiere, three or four blades of Mace, an onion minced with sweet herbs and salt boiled together; it being boiled put in minced Lemmon and gravy; 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-radish root scraped, a handful of Broom-buds pickled, and Salt; when the Mutton is roasted scum off the fat, and pour the sauce on it, being dished. I could relate many more; but this shall suffice for this subject. How to make a hash of a Leg of lamb. Half roast your lamb, 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 chestnuts quartered or sliced, sweet Herbs minced, a quantity of pickled mushrooms 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 boiled and cut into dice-work, shaking them well together, boil the bone and dish it with this meat laid on it, and lay on it boiled Asparragus. Beet-roots scalded, Lettuce scalded yolks of Eggs cut into halves, with sliced Lemmon sippit your dish and serve it up hot. How to farce a Leg or Fillet of veal to roast. TAke beef-suet minced very small, with Thyme, sweet Marjerome, and a little Winter Savoury, Cloves and Mace beat, Salt, grated Bread, five or six Dates minced, and a handful of Pine-kernels blanched; mix all these together with a little Verjuice and the yolk of an Egg▪ This being done, cut your veal full of little holes and stuff it full with this Compound; spit it and roast it throughly: for the sauce, take Vinegar, Butter, Sugar, cinnamon and Ginger beaten; beat it up thick together, dish your veal with the sauce, garnish it with Orange sliced, and serve it up. How to roast a Pig with the skin off. WHen your pig is flayed and garbidged, dry it very well with a cloth, and make a hard meat with Bread, three or four eggs, cream, 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, truss it round and spit it, laying it down to the fire, but stick it full of sprigs of Thyme; set a dish under it with Claret, a little Thyme, a sliced Nutmeg, with a little Vinegar and Salt; baste the pig with it till it be roasted, than froth 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 calf's head with Oysters. SPlit your head, as to boil, take out the brains, washing them very well with the Head, cut out the Tongue, boil it a little and blanch it; let the Brains be parboiled as well as the Tongue; mince the brains and Tongue, a little Sage, Oyster, Marrow, or Beef suet very small, mix with it: it being minced, three or four yolks of raw Eggs, beaten Ginger, Pepper, Nutmeg, grated Bread, Salt and a little Sack (if the brains and Eggs make it not moist enough: this being done, parboil your calf's 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 bind 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 gravy, 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 coals, 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 hash 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 six hard yolks of Eggs, with nine or ten chestnuts minced very small, an ox Palate sliced very thin, a little Bacon (if it be not rusty) minced small, some powder of Saffron, a handful 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 boil; then lay thin white-bread tostes in the dish; pour this meat on it, and lay the bones in order about the dish with sippets, Barberries, half yolks of eggs, or green 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 lemon squeezed into it and Salt; give these one boil with the gravy and the fowl 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 fowl 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 fowl 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 wild Duck, only rub your dish with a clove of garlic, because it is a ranker fowl. Another way for the same. Boiled 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 boiled together; when it is boiled 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 larks with Bacon. WHen your Larks are pulled and drawn, wash them and spit them with a thin 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 larks with the sauce in it. Roasted quails, 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 boiled beat it up thick with a piece of Butter, serving up your fowl in it. How to roast Oysters. Strain the liquour from the Oysters, and wash them very clean, and give them a scald in boiling water, then cut small Lard and lard them with a larding sever, 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, boil a little white-Wine, some of the Oysters liquour, with a sprig of Thyme and grated Bread, with a little Salt; it being boiled beat it up thick with a piece of Butter; rub your dish with a clove of garlic, and dish them with the sauce. How to make Olaf's of veal. SLice your Veal into thin slices, but as broad and as long as you can cut out of a leg or fillet of veal, and provide for them grated Bread, Cloves, Nutmeg, Mace beat, sweet Herbs minced, currants and Salt; mix all these together with Verjuice and a raw Egg, with a little Sugar, and roll it into the slices of veal as close as you can, and spit them the convenientest way to keep the meat in, and roast them brown: for the sauce, mix Verjuice, Sugar, Butter, cinnamon and Ginger; beat it up thick together and dish it with your meat being roasted well. How to roast a large eel. STrip your eel and garbage it, and cut it into pieces a handful long, and spit it on a little spit, because it must be thrust thorough 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, Parmesan 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 eels; garnish it with Orange and serve it up hot. An excellent way to roast Pigeons or Chickens. PRepare them to truss; then make a farcing-meat with Marrow or beef-suet, with the liver of the fowl minced very small, and mix with it grated Bread, the yolks 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 fowl 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 truss the legs close to keep in the meat; then spit them and roast them, setting a dish under to save the Gravy, which mix 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 mineed Lemmon, and serve it up in the dish with the fowl. How to make a Batter to fry your garnish with. Vvb Eggs, flower of Wheat, Salt, Ginger and cream together very well, and dip your garnish in it, and fry it in a pan with suet, being rightly tempered with heat, as bayleafs, sprigs of Rosemary, sheep's Tongues boiled, blanched and split, Oysters, or tostes of Manchet, or dip your fritter-moulds in it, and fry it; it being fried, put it off with your slice, or knife; if you will have them green put into the Batter the juice of Wheat, or green 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 fricassee of a loin of veal. CUt your loin of veal into thin steaks, kidney and all the fat, laying the kidney by itself to fry; then beat it with your cleavers back as thin as you can, then prepare green tops of Thyme, a handful 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 handful of sorrel and Parsley together, but do not mince it small; fry your veal in Butter, as you do steaks in a large frying-pan; the Kidney being fried, drain all the Butter which fried it out of the pan, and put to the veal 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 half a pound of Butter, stir it well together, but let it not boil lest your lemon grow bitter: this being ready, take a large dish, ginger the edge and garnish it with Lemmon, Barberries, and tostes in the bottom of the dish, soaked in strong Broth, and lay the veal on it with the sauce; garnish it on the top of the veal with any green fried garnish, as sheep's 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 fricassee for Chickens. Flay 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, ox palate, Dates, the bottom of two or three artichokes sliced all together, Mace and Ginger beat▪ Salt▪ now your meat being fried, 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 pint 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 seared, sliced Lemmon, and scalded Lettuce quartered; sippit it and lay Lettuce, scalded Gooseberries, and boiled Asparragus on the meat and serve it up hot. Another fricassee of Chickens, Pigeons, and Rabbits, &c. PRepare your meat, and fry it as aforesaid, and put it into the pan with Broth or white-Wine, or Claret, Vinegar, sweet Herbs minced, a little horse-radish root scraped, a quarter of a pound of Bacon cut into dice-work, and fry a little in a frying-pan by itself, half a pint of Oysters with the liquour, or Cockles, Pepper and Nutmeg a convenient quantity (being consumed in the frying-pan) of the Broth, put in half a pound of Butter and minced Lemmon, shaking it well together; dish it with rostes, sippit and lemon, and serve it up hot. How to make a fricassee of Veal or Lamb, sweetbreads and Stones. SPlit your kidneys and the Stones, and flay off the skins from the Stones, hacking them with your knife, fry them as your fowl in the pan, being prepared the second time, put in the meat with a quart of Wine, a little Vinegar, a handful or two of pine-kernels, or three or four yolks of hard Eggs minced, a little Thyme and sweet Marjerome minced, a sliced Nutmeg; all these being fried together till a quantity of the liquour 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 green garnish fried; serve it up hot; you may fry divers sorts▪ of meat the same way. How to fry Oysters. Strain your liquour from the Oysters, wash and scald them a little; then dry them and roll them in flower, or make a Batter with Eggs, flower and a little cream, with Salt, rolling them in it, and fry them in Butter; for the sauce, boil the juice of two or three Oranges, some of the natural liquour; a sliced Nutmeg, Claret; it being boiled a little, put in a piece of Butter, beating it up thick, then warm your dish and rub it with a clove of garlic, and dish your Oysters, garnishing it with sliced Orange, serving it up hot. Sauce for fried Soles. THere is an excellent Sauce for fried Soles, the garlic excepted; if you have no Oyster-liquor put in Claret the more; garnish them with Orange and Barberries. How to fry turbot. CUt your fish into thin slices, and hack it with a knife, and it will be ribbed; then fry it almost brown with Butter, then take it up, draining all the Butter from it, and the pan clean, 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 garlic. How to fry artichokes. Boil and sever all from the bottoms, and slice them in the midst 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 artichokes with this sauce (being fried brown) and lay boiled Marrow on them; garnish it with Orange and serve it up. To fry carrots. Boil your carrots and peel them: this done, roll them in Batter made with Eggs, Ginger, cinnamon, flower of Wheat, and Salt; if you will have them green, put in juice of spinach 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 artichokes will be good; If green, take Verjuice, and Butter, Sugar, a sliced Nutmeg, the yolks of two or three Eggs, with the juice of spinach 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 mushrooms. BLanch them, and wash them clean; if they be large quarter them, and boil them a little with Water, Salt, Vinegar, sweet Herbs, large Mace, Cloves, bayleafs, with two or three cloves of garlic; then take them up and dry them, and dip them in Batter, and fry them till they are brown: make sauce with Claret for them, the juice of two or three Oranges, Salt, Butter, the juice of horse-radish root beat and strained, sliced Nutmeg and Pepper; put these into a frying-pan with the yolks of two or three Eggs, beat and shake them well together for fear it should curdle; dish your mushrooms, the dish being rubbed with a clove of garlic; garnish it with Orange or Lemmon. How to fry beans. TAke Garden Beans and boil them tender, blanch and beat them, with Almonds, boiled Pippins, grated Cheese, Sugar, Ginger finely beaten, horse-radish and spinach beat and strained, a little grated Bread; mix all these together with eggs, Salt and cream, with Marrow finely minced into a gentle Paste, and make it up into what fashion you please; stick it full of pine-kernels, and fry them with Butter; for the sauce, take Verjuice, and the juice of spinach, the juice of Oranges, a little Muscadine, Sugar, and make them ready to boil; 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 boil, take heed 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 tansy. TAke a good quantity of spinach, with a little Tansey, & beat it together, and strain it with Cream, and to every pint of that cream and juice put eight eggs, with half the whites well beat, with a grated Nutmeg, a little salt and sugar, but not too much sugar, for it will make the tansy burn; you may put to Violets pickled, and mince a little and a little grated bread, it will make it eat shorter, but it will not look so green; then make your pan hot with a little piece of butter, shaking it round, and pour the Tansy in it: set it on a fire which is not too hot, keeping it with continual stirring till it be thick▪ then let it congeal together, and keep the bottom of the pan moist, with putting under it little pieces of butter, shaking it round: and when you think it is fried enough on that side, after the same manner turn it on a Plate, and fry the other side: then dish it, and squeeze a lemon on it with Sugar, and serve it up. How to fry clary. TAke your clary and wash and dry it, then beat some of it, and strain it with eggs, cream, a grated nutmeg, rose-water, 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 toasts made of Manchet, and fry them in the same manner, and lay it under the Clary in the dish; it being fried, stick it full of comfits▪ 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, currants, Salt, Sugar, Almonds, or Pistaches bruised in a mortar, with a little Rose-water, mix all these together with Eggs and cream, as you do a Pudding, then cut thin tostes of white-Bread, and lay this compound on them, and fry them brown with Butter. How to make Fritters. MAke your Batter with good store of eggs mixed 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 warm your Sack and Ale before you put it into the Eggs; the Fruit or Marrow being in, let it stand before the fire an hour or more, to rise, but let it not stand so hot as to bake: This being done, provide a Kettle or pan half full of tried suet, tempered with a good heat on the fire, but not too hot, if it be, the Fritter being cast in, the Suet will boil over the top; neither castin so many at one time▪ for than they will not fry clear: you must take them out of the Batter with your hand, and disperse them about the pan, lest they stick together: they being fried, dish them, and strew Sugar on them, and squeeze some lemon on them. Mix cinnamon with your Sugar, if your Fritter be made with Marrow. How to make Pancakes. TAke twenty Eggs, with half the whites, and beat them half an hour or more with fine flour of Wheat, Cloves, Mace, and a little Salt, cream, a little new Ale, or a spoonful of yeast 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 half an hour, 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 fried 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 cinnamon, 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 eggs, or strew Carraway-comfits on it, being baked. To fry young artichokes. TAke young artichokes, or Suckers, and pare off all the out side, as you pare Apples, and boil them tender, then take them up and slit them thorough the midst, but do not take out the core, but lay the split side downward on a dry cloth, to drain out the water; then mix a little Flower, two or three yolks of Eggs, beaten Ginger, Nutmeg, Verjuice and Salt to the thickness of a Batter, and roll them well in it, then get a frying-pan, 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, cinnamon, 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 veal. CUt a leg of veal into very thin slices, and hack them with the back of a cleaver, and draw lard one inch long thorough 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, half an Anchove, and a little Mutton or veal gravy, let it have but one walm on the fire, then rub your dish with a clove of garlic, 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 half the Eggs on the Tostes as they are in the pan, and fry them brown, then turn the Tostes and pour the residue of the Eggs as before, and fry that side; then dish them, and pour rose-water, Butter, Sugar, and a little grated Nutmeg and cinnamon, well beat together, on them, and serve them up hot. How to fry veal. CUt a leg of veal 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 hour 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 lemon 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 sippets. Before I will treat upon Bake-meats, I intend a short discourse in making several sorts of Pastes: And first, Of Puff-paste. TAke half a peck of flower and mix 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 stiff, than roll it out very thin, and put Flower under and over it; then take near a pound of Butter and lay it in bits all over it, then double it in five or six doubles: This being done, roll it out the second time, and serve it as at the first, than roll it out, and cut it out into what form, or to what use you please; you need not fear the curl, for it will divide as often as you double it, which is ten or twelve times: enough for any use. Of cool Butter-paste▪ WHich is, to every peck of Flower, five pound of Butter, the whites of six Eggs, and work it well together with cold water; you must bestow a great deal of elbow-grease, and but little water, otherwise you put out the Miller's eyes. This Paste is good only for Patty-pan and Pastyes. Paste for thin Bake-meats. THe Paste for your thin bake-Meats must be made with boiling liquour, as followeth: When your liquour (which is water) boileth, put to every peck of Flower two pound of Butter, but let your Butter boil in your liquour first. Of Custard paste. LEt it be only boiling Water without Butter, and likewise all Paste, for Cuts, or Orangado Tarts, or such like, as you shall hear hereafter; you may put Sugar in this last Paste, which will▪ add to the stiffness of it. For cold Bake meats. PUt to every peck of Flower one pound (or something more) of Butter; you may put dissolved icein-glass in this liquour, 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 handful of Capers, one Onion minced, the yolks of three or four Eggs minced: your Pie being made, lay in your meat, scattering these Ingredients on it; put in Butter and close it, bake it three hours moderately. Another. THe meat being prepared, as before, season it with Nutmeg and Ginger, and a little large Mace and Salt, one Onion minced, half a pound of currants washed and dried; put in Butter and close it; when it is half baked put in half a pint 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 veal. CUt your veal into pieces no bigger than a Walnut, season it with cinnamon, Ginger, Sugar and Salt; shape your Pie into corners as you please, put in the meat with chestnuts 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 hours, then make a caudle with white-Wine, Sugar, cinnamon and Ginger; beat up this and pour it thorough 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 drawn, lay on it scalded Gooseberries, or Grapes, the lid being cut up, and some boiled Marrow on the meat. How to bake a loin of veal. BOne your veal 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 gooseberries in it, the lid being cut up, this requireth four hours baking moderately. How to make a Lamb-Pie. CUt your Lamb into steaks, 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 half a pound of currants, with prunes, lay Butter on it and let it bake three hours; a cornered Pie is best for this; when it is baked, make a Caudle with a pint of white-Wine, or Verjuice, the yolks of five or six Eggs, Sugar, and a quarter of a pound of Butter; beat up all these continually on the fire, in a pipkin, till they boil. 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 boiled or roasted, and Udder, if you have any, either roast or boiled, slice them into thin slices, and season it with cinnamon, Ginger and Salt; then take half a pound of raisons Solis stoned; your Pie being raised, lay in it a laying of Tongue and Udder, and another of raisins, till your pie is full▪ put some Butter and close it; one hour and an half will bake it; it being almost baked, make a Caudle of Eggs, Vinegar and white-Wine, Sugar and Butter, beat up together till it boil; 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 legs off and truss 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, half a pound of Dates quartered, and Pistaches blanched, with a good quantity of Butter: close your Pie, and let it bake two hours: then make the same Caudle as to the Lamb-pie, only add a lemon sliced in it. It being baked, put in this Caudle, and lay the sliced lemon 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 spinach, being beat and strained into it. It is good hot or cold. How to make a parish 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 handful of Cockles, or two Oxe-palaets blanched and sliced, nine or ten yolks of eggs, some minced and in halves, Pine-kernels blanched, the marrow of two bones cut into gobs, a little sliced mushroom, if you have any, pickled: Season all these together with Salt, Ginger, Nutmeg, Mace, and a very little Pepper: your pie 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 liquour which stewed your Oysters, if you do stew any, beat it up with a piece of butter, and serve it up hot. A Pie answerable to the grand boiled Meat. I Will give you the model of it hereafter: First, for that in the middle must be round with five Scollops: As for example, Provide Cocks stones and combs, or lamb's stones, & sweetbreads, if they be young the sweetbreads of veal a little set in hot water, and cut into pieces, two or three ox Palates blanched and sliced, half a pint of Oysters, Dates sliced, a handful of Pine kernels, a little quantity of Broom buds pickled, some fine interlarded Bacon, fat and lean, sliced, let it not be rusty; scald it to take away the rank taste; nine or ten chestnuts 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 lemon 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 again. Let it not boil in the Oven after the Caudle be in, lest it taste bitter with the lemon: Let these Ingredients be put into the model above. Ten other Pies belonging to the first. I Will show you a model 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 bottom of paste, which will be more convenient; or if you set them several, you may bake the middle one full of Flower; it being baked, and cold, take out the Flower in the bottom and put in live Birds, or a Snake, which will seem strange to the beholders, which cut the pie, at the table: This is only for a Wedding, to pass 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 leer with white-Wine, the Oyster-liquor, three or four Oysters bruised to pieces to make it stronger; but take out the pieces; one Onion, or rub the Ladle with garlic you beat it up withal; it being boiled, put in a large piece of Butter, with a minced Lemmon; sweet herbs will be good boiled in it, bound up fast together: cut up the lid, or make holes to let in this leer, and serve it up. 2. A prawn-pie. FOr the second, put in prawns and Cockles, being seasoned as the first, but no Marrow: Put in some pickled mushrooms (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 pie. 3. A Bird Pie▪ FOr the third Pie of young Birds, or Larks. Take young Birds, or Larks, pulled and drawn, and a farce meat to put in the bellies, as followeth: Grated Bread, sweet Herbs minced very small, beef-suet or Marrow minced, Almonds beat with a little cream, lest they oil, a little grated Parmesan or old Cheese; season this farce meat with Ginger, Nutmeg and Salt, mix them together with Cream and Eggs, like a Pudding, and stuff 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 kernels, 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 artichoke-pie. Boil your Art choke, and take only the bottoms for the Pie, cut them into quarters or less; 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 lere with Verjuice, or a little Vinegar and white-Wine, a good piece of Butter, a little cinnamon; Sugar, and Ginger beat very small; it being baked, make holes in the lid to pour it in. 5. Of cabbage-lettuce. CUt off all but the hard cabbage from the Lettuce, and quarter them, wash them and scald them; then drain out all the water and mix them with sliced Dates, Marrow, raisins of the Sun stoned, and green Grapes; season them with cinnamon, Ginger, Sugar and Salt; lay them as lightly in the Pie as you can; it being baked, mix a little Butter, Verjuice and Sugar, and cut up the lid, raising up the meat, and fill it up with this leer, laying on the top the yolks of Birds Eggs boiled hard, boiled 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. Boil 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 raisins and currants washed and dried; 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 passed jagged on the top: all these Pies will not require above two hours baking in a moderate Oven; they being baked, join them together as you see your pattern, and serve them up on one plate. To make a Pie of the Kidney of a loin of veal being roasted. TAke your Kidney of Veale being roasted & cold minced with the fat, a quarter of a pound of Dates being stoned & minced very small; then mince Thyme, sweet Marjerum, a little Rosemary and parsley: Season these with Nutmeg, Mace, Sugar, Salt and Currants: grate some bread and put with it. Mix all these together with eggs and verjuice, and roll them in balls as big as eggs: raise your Pie round, but not very deep, then fill it with those balls and close it. It will require two hours baking. Then cut up the lid, having a Caudle made of the yolks of eggs, verjuice, the juice of a handful of spinach strained, a piece of butter being made sweet with sugar: Set this on the fire, and beat it up thick together till it boileth; then fill up the Pie, cover it and set it in the Oven again for a quarter of an hour 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 potato Pie. Boil your Potatoes tender and blanch them; slice them, but not very thin, and mix with them some apple pared and sliced: season them with cinnamon, 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 walnut: pour a little verjuice on the pie and close it; it being baked put to it verjuice, sugar, butter, cinnamon and ginger, beat up thick together, cut up the lid, and fill it with lere, raising it up with the knife to let in the liquour. 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. Less than two hours 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; only add some Dates sliced: your Thistles must be cut as for a salad, and scalded, dried and cold, otherwise it will pull down the side of the pie. As all these kinds of pies 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. Flay 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 four hours, and serve it up hot. How to make a carp pie. IF your carp be new, when you garbage it, wash the blood into a vessel with Claret, and keep it. Your carp 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 near the form of your Fish as you can; put in good store of Butter and bake it: it being baked, provide some boiled Pruanes strained with the blood, and Claret, boiling 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 hours baking. Another way. SCale, garbage, 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 beef-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 handful of Capers, as many prawns 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 days, 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 six hours watering will serve this: then drain it in a cloth very dry, and mix it with as much green dried citron of the same cut; beat as many sweet Almonds very small with Rose water, mix them with good store of Sugar, and a little beaten Ginger, with seven or eight drops of oil, or spirit of vitriol, or spirit of Salt-petre; if you have none of these, put in Runnet, such as you turn milk with: these being well minced together, make a round Tart, as shallow as possible, and lay this Composition in it, sticking it with citron (on the meat) to make it look of a green colour: then lid it, or you may make it in a Patty-pan, which will be the better way; it will require one hours baking: it being baked, stick the lid full of sliced citron, strew in some small perfumed Carrawaycomfets, or ice it with Rose-water and Sugar: it will eat well hot or cold, but best cold. Mix with this Tart some Eggs, but not too many, and Musk, and ambergris, if you please. A Spinage-Tart. IF you have never a low Patty-pan, set your Tart with works about an inch high, or less: then provide a good quantity of spinach and beat it very well, strain it: then beat Almonds with rose-water 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 half the whites, two grains of musk or ambergris well rubbed and dissolved: All these being well beat together, set it by till your Tart coffin be a little hardened 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 stuff, 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 sweetmeat you can spare. To make cheesecakes. LEt your Paste be very good, either puff-paste, or cold Butter-Paste, with Sugar mixed with it; then your Cheese-curds being dried very well, the Whey from them; they must be made of new milk, or better; then beat them very well in a mortar, or trey, with a quarter of a pound of Butter to every pottle of Curds; a good quantity of Rosewater, three grains of ambergris, or Musk prepared, the crumbs of a small Manchet rubbed thorough a colander, the yolks of ten Eggs, a grated Nutmeg, a little Salt, good store of Sugar. Mix all these well together with a little cream, but do not make them too soft: instead of Bread you may take Almonds (if you will go to the cost) which are much better. I need not relate the fashion, they are so various, and also easy; 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 mortar, with Rose-water, to prevent oiling: mix them with half the weight in Sugar, a quarter the weight in pine-kernels, or Pistaches, being blanched, ambergris, or Musk prepared, a small quantity of white-bread crumbs finely seared, yolks of Eggs, with half the whites, some Preserves, as citron, Orange or Lemmon minced. Mix all these well together, either with Almond-Milk, or raw cream, and put them into Paste, as your Spinage-Tart, and be sure you do 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 pie. TAke two handful of Clary, wash it and cut it reasonable small, beat it together with eight whites of eggs, and half 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 handful or two of spinach boiled very tender, press out the water very clean, 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, verjuice, 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 hour and an half, then make a Caudle with yolks of eggs, cinnamon, verjuice, and a piece of Butter, Sugar, and a sliced Lemmon, if you have it. Beat it well together till it boileth. 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 mortar, and strain it with cream, season it with Sugar, Rosewater, a grated Nutmeg, and a little Mace: beat it well together; then fill your Paste and bake it, strowing comfits on it when it is dished, and serve it up. How to make a White pot. CUt a Manchet in thin slices, like lozenges, half a pound of raisins Solis stoned, the Marrow of two bones cut in slices, then lay all these in a dish, a laying of Bread, with raisins on't, the Marrow on the raisins, & so on the other till your dish be almost full; then take a pint of cream and boil it, with a Nutmeg quartered, five or six blades of large Mace; it being boiled, beat it up pretty thick with yolks of eggs; six eggs will serve: put in a grain of rubid Musk, with good store of Sugar, and a little rose-water▪ stirring it well together, pour it on the ingredients which you dished, & bake it in the oven, or in a skillet of boiling 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 roll it out thin in several sheets, and lay on every one Potato, Quince, and Artechoke boiled, and sliced thin with marrow, seasoned with salt, cinnamon, 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 eggs with your iron; lay them on white paper, and bake them an hour, then provide a Caudle with yolks of eggs, verjuice, butter and sugar, beat up together till it boileth: 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 pin thorough them, then scald them and scrape the out side off, putting them into the water as you do 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 green. 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: less than an hour will do it. A coddling-tart. YOu may bake coddlings after the same manner, only you must scald them, letting them stand an hour in the same water which scalded them, being covered, which will turn them very green; then put them whole (or in quarters) with Sugar and a little Musk, cover them with a cut lid, as you do your Gooseberries, when it is baked: if you please you may boil up a quart of cream, with yolks of Eggs, Sugar and Musk: cut up the lid and pour that on the coddlings, setting it in the Oven again for the space of half an hour, or less; then dish it, scrape Sugar on it, the cover being laid on it, or another handsome cut lid being dried 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, pears or pippins, boiled 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 down many more, but they are so numerous and common, they will be tedious to the Reader, since my intention is only a memorandum to bring you into the practice of the diversity of Diets. You must bake your Puff-paste 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 cross cut of Paste on it. I intend a short progress in the ordering of cold Bake-meats, and first A Red dear pie. BOne your Venison, and if it be the side, skin it, and beat it with an Iron pestle, but not too small: then lay it in mere sauce, which is Claret and Wine-vinegar: put it in some close thing, letting it lie two days and nights if in the Winter, otherwise not so long; then drain and dry it very well; it being lean, 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 Rye-paste, deep, round, and very thick, laying bayleafs in the bottom and top; then lid it close with a funnel on the top. This will require but a little Butter to bake it, only when it is baked and cold, if you will keep it long let out▪ the gravy, and fill it with Butter, as clear from Buttermilk as possible, otherwise it will sour and mould: it being filled and cold, stop the funnel close, and it will keep three months very well; you may bake it in a pot in stead of paste, and it will keep longer and better, and less Butter will fill it up. How to make a Pie of a Leg of Pork. Flay and bone your Pork, beat it up very small, and lay it in pickle, as your Venison, than season it with Ginger, cinnamon, Nutmeg, Cloves, Mace, Pepper and Salt, very high, and make it up in the same manner as your Venison: Either of these Bake-meats will require nine hours baking, you must wash them over with yolks of Eggs and Wheat-flower 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. Flay & bone your Pig, & beat it very small, season it with Nutmeg, Ginger, a little Pepper and salt rubbed well in it: let your Pie be round, and deep; for the lesser compass your round bake-meats are, and deeper the better. Let this be made of good wheat flower, and put good store of butter in the baking. A Hare is excellent meat dressed in the same manner. These will require five hours baking. How to make a lamprey-pie. Garbage 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 pie be round; then roll your Lampre as your pie; lay two or three whole onions in the middle, good store of butter, with two or three bayleafs. Bake it four hours, fill it up with butter, and keep it for your use. A Salmon Pye. SEason your Salmon & Trout with the same seasoning; only 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 several 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 than a Herring. There are many sorts of cold baked meats, which I will not mention; the seasoning differing not much from those I named, only something in the ordering, as Pea, partridge, Pheasants or Turkey, which require lard and deep seasoning, with store of Butter. Woodcocks, Snipes, and the like, are so usual, I not mention, only 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 beak upon the Pielid. How to make an Olave pie. SLice the flesh of a leg of Veal into thin slices the breadth of four fingers, and hack them with the back of a cleaver; then take six ounces of beef-suet minced small, then take Thyme, Sweet-marjoram, Winter-savory and Capers: mince them small and season it with Mace, Cloves, Nutmeg, cinnamon, Pepper and Salt; then take a quart of great Oysters, drain them from the liquour and roll them in the ingredients, and take the slices of Veal and roll them up with the ingredients in them, with two Oysters in either of the Olaf's; 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 half baked, put in a quarter of a pint of Claret wine and let it bake; then make a Lear or Sauce for it with Claret wine▪ one Onion or two, the liquour of Oysters, 2 Anchoves, letting it boil a little: take out the Onions, and beat it up with the juice of a lemon and Butter; when it is baked put in this leer; shake it well together and serve it up hot to the Table. How to make buttered Loaves. TAke ten Eggs, and four of the whites, one spoonful of Ale-yest, and four spoonfuls of cream: beat all these together, and let them stand half 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 hour; 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 half an hour; then take one pound of sweet Butter, three or four spoonfuls of rose-water, 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 milk. TAke six Eggs, three whites of them beaten very well; then take a pint of cream and boil 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 boil again, and let it boil 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 ambergris 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 think it to thick) put to it a little Cream and currants (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 hour. How to make an ox Palate pie. Boil the Palates tender, and blanch them as you do neat's tongues, and lay them in their own liquour without Salt; then take them out and cut them in pieces, and put to them Sweet breads of veal or Lamb, squab Pigeons full of Marrow, Lambs stones, Cocks combs and stones, Pine-kernels, chestnuts, 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 half a pint of gravy 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 leer: stir it about and set it in the Oven again, or rather put it not in till you are ready to serve it up; and than remember to let it be ready to boil, in a dish or pipkin, with continual stirring, and a good piece of Butter beat with it. How to make a Rice-pudding baked. Boil the Rice tender with milk, and season it with Nutmeg or Mace, Rosewater, Sugar, yolks of Eggs, with half the whites, with grated Bread, and Marrow minced, with ambergris (if you please) temper them well together, and bake it in a dish buttered. How to make Bread-puddings. TAke Cream and boil it with Mace; then take Almonds and beat them small, with rose-water, and mix them with Eggs well beaten, and strain all into as much bread as you think fit, with sliced Nutmeg, Marrow, Suet and currants, and fill the guts. How to make French barley puddings. Boil the barley; and put to one pint of barley, half a Manchet grated: then beat a great quantity of Almonds and strain them with cream; then take eight Eggs, half the whites, and beat them with rose-water, and season it with Nutmeg, Mace, and Salt, with Marrow; or if suet, mince it and mix it well together, and fill the guts. To make Haggus-puddings. TAke a calf's cauldron, being well scoured and parboiled, and the kernels taken out, and when it is cold mince it very small; then take four or five Eggs, and leave out half the whites, and take thick cream, grated Bread, Sugar, Nutmeg, Salt currants and Rosewater, and (if you will) Sweet-majoram, Thyme and Parsley; mix it well together: then having a sheep's Maw ready dressed, put it in, and boil it a little: remember Suet or Marrow. A boiled Pudding. BEat the yolks of three eggs with rose-water, a quarter of a pint of cream, and warm 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 boils tie it fast in a double cloth, or bag, and boil it: serve it up with Butter, Verjuice and Sugar. An Oatmeal-Pudding. TAke the biggest Oatmeal, and mince what Herbs you like best, and mix with it; then season it with Salt and Pepper, and tie it straight in a bag, and when it is boiled butter it. Another oatmeal Pudding. Bind up in a bag the great oatmeal, and boil it in beef-broth tender, then boil cream, with large Mace and sliced Nutmeg, then take it off the fire and slice a manchet very thin into the Cream, take eight eggs to a quart of cream, but half the whites; and mix with it as much oatmeal, which was boiled, as you think fit, and thick enough, a good deal of Beef-suet, rose-water, 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 bag. Boil a pint of thick Cream with six spoonfuls of Flower, and season it with Nutmeg, Sugar and Salt; wet the bag and turn it, and flower it; then pour in the cream (being hot) into the bag; and it being boiled, 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 pint of Cream, boil it with large Mace, sliced Nutmeg and Ginger; then put in a few Almonds, blanched and beat with Rosewater; then beat four Eggs with half the whites, and beat them with rose-water, then strain them all together, then put to it sliced Ginger, Sugar, grated Bread and Salt, than butter a cloth and flower it, and tie it hard, and put it in boiling 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, half a pint of Wine, as much Sugar as you think fit; the Wine must be scalded; then take eight Eggs and beat them with rose-water; then put sliced Dates, Marrow and Nutmeg, and mix them well together, and fill the guts to boil. Bread-puddings. TAke Cream and boil it with Mace, then mix beat Almonds with rose-water, then take the cream and Eggs, Nutmeg, currants, Salt and Marrow, and mix them with as much bread as you think fit, and fill the guts. To make French-barly-puddings. Boil the barley in three waters, and to a pint of barley, half a Manchet grated, a good quantity of Almonds beat, eight Eggs, half the whites, rose-water, 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 oatmeal-pudding. STeep great Oatmeal in milk a night, and pour it thorough a colander, and season it with Penneriall▪ Saffron, Sugar, Nutmeg, rose-water and Salt, then mix it well with Eggs, and flower the bag and boil it; when it is boiled, butter it and serve it up. A Pudding baked. TAke a pint of Cream, warm it and put the quantity of two pennyworth of Dates minced, four eggs, 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 boiled. TAke Flower, Sugar, Nutmeg, Salt & Water; mix them together with a spoonful of Gum-dragon, being steeped all night in Rosewater, and strained; then put in Suet or Marrow, and put it to boil in a bag. White puddings. TAke of great Oatmeal three pints clean picked, steep it in Milk three or four hours; then drain the Milk from it, and let it lie a night in warm Water; then drain it from the Water, and put to it two pound of Beef-suet minced, eight or ten Eggs, with half their whites, a quarter of an ounce of Nutmegs, as much Sugar, a little Mace, a quart of Cream, a little Salt: mix them well together and fill them into guts, being clean. Rice-puddings. Boil your Rice in Water once, and Milk after, and last in thick Cream; then take six Eggs, grated Bread, good store of Marrow minced small, some Nutmeg, Sugar and Salt, and put them into pipkins and boil them for eating; you may exempt the boiling in Milk, and rose-water will do well in them. Puddings of Swine-lights. Parboil the Lights, and mince them very small with Suet, and mix it with grated Bread, Cream, currants, Eggs, Nutmeg, Salt and Rosewater, and fill them in skins. Other Puddings. TAke a pint and a half of cream, 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, rose-water, Sugar▪ and make it as thin as a Pancake batter, than butter the dish and bake it in it, with a garnish of Paste about it. To make Black puddings. FIrst▪ take half the oatmeal and pick it, beat it a very little, then take the blood when it is warm from the Hog, and striane it, put in the oatmeal as soon as you can, and let it stand all night; then take the other part of the oatmeal, pick it clean and boil it in Milk till it be tender, and all the milk consumed; then put it to the blood and stir it well together, and put in good store of beef or hog's suet, and season it with good Pudding-herbs, Salt, Pepper and Fennel seed, and boil them, but do not fill the guts too full. To make a Pudding. TAke more than a pint of Cream, and boil in it a Manchet, and rub it thorough a colander, 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 cinnamon, Nutmeg quartered, and boil it till it taste of the spice, and keep it always stirring, or it will burn to; then take the yolks of 7 Eggs beaten well together with a little cold cream; then put that into the other cream that is on the fire, and stir it till it begin to boil; then take it off and sweeten it with Sugar, and stir on till it be indifferent cool; then take somewhat more than a quarter of a pint of Sack (half a pint will be too much) sweeten that also, and set it on the fire till it be ready to boil; then put it in a convenient vessel, and pour your cream into it, elevating your hand to make it froth, which is the grace of your Posset; and if you put it thorough a tunnel, it is held the more exquisite way. To make Barley cream. TAke a quarter of a pound of French Barley, and boil it in three or four waters tlll it be soft, then take three pints of good Cream, and boil it with large Mace and quartered Nutmeg till it be pretty thick; then have in readiness a quarter of a pound of Almonds finely beaten, and strain them into a Porringer with Rosewater, and pour it into the cream and set it on the fire, keeping it stirring till it boil: then season it with Sugar and Musk, or ambergris, and dish it to cool. To make stone-cream. TAke a pint and half of thick sweet cream, unbeat Mace and cinnamon a good proportion, six spoonfuls of rose-water: season it sweet with Sugar, and boil 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 cool, and serve it to the table. You must charge it with Runnet according to the goodness. To make Macroones. TAke one pound of fine white Sugar beat and seared 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 rose-water or other water to prevent oiling; 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 been baked, a quarter of an hour. To make a fool. SLice a Manchet very thin and lay it in the bottom of a dish, and wet them with Sack, boil cream, with Eggs, and three or four blades of Mace; season it with rose-water and Sugar, stir it well together to prevent curdling; then pour it on the Bread and let it cool; then serve it up to the Table. To make Almond-puff. TAke half 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 seared, and mix Carraway seeds with musk and ambergris; then have some whites of eggs, & beat them, and as the froth 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 do 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 honeycomb; 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 pint of White-wine or Sack, and a sprig of Rosemary, a Nutmeg quartered, a lemon squeezed into it, with the peel, and Sugar; put them into the pot at night, and cover them till the next morn; then take a pint of Cream, a pint and half 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 pint of very thick Cream and a pint of Sack, or White-wine, and put them together in a deep basin, with two whites of Eggs, the juice of a lemon, with a piece of the peel and a little Sugar; then take a whisk and whip it, and as the froth ariseth, take it up with a spoon and lay it in a Fruit-dish, or basin; and when the basin is covered, lay fine seared Sugar on it, and so to the top of the basin. To make Cream with Snow. Boil a pint of Cream with a stick of cinnamon, and thicken it with Rice Flower and the yolk of an Egg, season it with rose-water and Sugar, and Salt, and let it have a walm; then put it into a dish, and lay clouted cream on it, and fill up the dish with froth of cream which comes to the top of the churme; when you make Butter sprinkle it with rose-water, and scrape Sugar on it, and some Pine kernels on it, and serve it up. To make a Rice Florentine. Boil the Rice with milk or water, and season it with Nutmeg, cinnamon, Salt, Sugar and caraways, rose-water, sliced Dates, lumps of Marrow, two or three yolks of Eggs, a little cream, 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 cabbage. SEt a gallon of new milk on the fire, and when it boyles, scum it so long as froth ariseth; then empty it into ten or twelve bowls, as fast as you can without froathing, and set them where the wind 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 four layings on one another, wet a feather in rose-water and Musk, and stroke over it, and searce a little grated Nutmeg and fine Sugar, and lay three or four lays more on it as before: this do till you have off all the Cream on the bowls; then put all the Milk to boil again, and when it boyles, set it as you did before in bowls, and use it in like manner: it will yield four or five times seething; which you must put on your plate, as before, that it may lie round and high like a cabbage: let one of the first bowls stand, because the cream 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 seared Sugar in Gum-dragon, steeped in Rosewater, and beat it in a mortar with the white of an Egg, to a Paste; put into it a few Carraway seeds, and roll 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 syrup; then take thick cream and boil it, and mix it with the yolks of raw Eggs, a few crumbs of Bread, a little cinnamon, 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 strew comfits on it, or stick it with citron or other sweetmeats of different colours. An excellent clouted cream. TAke new Milk from the Cow and set it over the fire in a kettle to scald, ready to boil, and strain it thorough a cloth, and put it in several pans to cool: then take off the cream which will scum, and season it with Rose-water, Sugar, and Musk, putting cream to it. Serve it up with Snow on it. You may keep it a day without Cream. Coddling cream. COddle twenty fair coddlings very well, than peel and core them very well, and beat them in a mortar; then take a pint of Cream and mix them well together and strain it into a dish, and mix it with Sugar, Sack and Musk, and rose-water, if you please: you may do the same with any fruit if you will. Almond cream. BEat half a pound of sweet Almonds with rose-water; then take a quart of cream and put it to the Almonds by degrees, as you beat them, and strain it into a skillet, and boil a stick of cinnamon with it, keeping it with stirring all the time, to prevent burning, and boil it till it be thick, then take it and mix it with Sugar, and serve it up cold. A quaking Pudding. SLice the crumbs of a penny Manchet, and infuse it three or four hours in a pint of scalding hot cream, covering it close; then break the bread with a spoon very small, and put to it eight Eggs, with but four of the whites well beaten, and season it with Sugar, Rosewater, grated Nutmeg, or a drop of oil of Nutmeg, if you think it too stiff put in some cold Cream: when you season it mix it very well, it will be the lighter; wet the bag, and butter, and flower it; then put in the compound, tie it hard and boil it half an hour; 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 pint of cream, as at first, and put to it a quarter of a pound of Jordan Almonds, beaten small with rose-water, to prevent oiling, or at the time of the year, as many Walnut kernels blanched, which will be as good: season it with Sugar, Nutmeg, Salt, six Eggs, a quarter of a pound of Dates sliced and cut small, a handful of currants, and Marrow minced: work all these together, but not too thick: butter a dish and put it to bake. To make Apricock chips. TAke half as much fine beaten Sugar as Apricocks, pare and cut them as thick as the back of a knife into a basin, and strew the Sugar on them, and set them on a chasing-dish of coals, but let them not boil nor simper, but shake them often, till the Sugar candy on the basin 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 do them, put them in fair water on the fire, being scalding hot, and scald them very tender, but let them not boil; 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 boil not; then put in the fruit, and let them stand on the fire till they be throughly hot in the syrup; 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 days; then take them out of the syrup 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 less water▪ and you must seethe the sugar to a candy height. In all things else do 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 half their weight in sugar, which must be boiled to a Candy height, which you may know by the dropping of it: when you find it break, and run up like a small hair, which it will do when it comes to that height; then put in the Apricocks, and let them boil a quarter of an hour, and let them lie in the Syrrupe all night; the next day lay them on a glass, 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 loaf sugar beat small, and cover them all over with it for two hours, till the Sugar be so moist that it will melt without water; then set them on a slow fire, that they boil not in two hours or more, turning them often that they break not; and when you think they are enough, put them into a deep glass, and the syrup into a silver dish, and let it boil a little, then pour it on the Apricocks, and let it stand uncovered till the next day, then cover them, and when they have lain a week in that syrup, take them out and lay them on glass plates and set them in a stove, or any place where they may have the air of the fire, and everyday 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 outside very thin and rub them with Salt, and wash it off again, and dry them, and make a little hole in the bottom, only to put in your fore finger, and take out the meat and seeds, and skins very clean, and keep the Oranges as whole as you can; then lay them in water, and shift them thrice in a day; then boil them in four several waters; all which (but the first) must boil when you put them in; then lay them between two course clothes to dry up the water; you may remember to cut stoppers for the holes out of some other Oranges, which must be watered and boiled 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 boil almost to a candy; then stir it in the skillet till it cool, 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 turn thin again, and so let them preserve softly in the syrup, 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 rind and fairest Oranges of colour, is the best; then pare off the outside very thin, and rub them with salt, and wash it clean off again; dry them in a cloth and cut them in halves, and wring out the juice, strain it and keep it in a glass, then scrape out all the meat and lay them in water two days, and shift them twice a day; then boil them in four several waters, boiling before you put them in, except the first; take them out & lay them betwixt course clothes 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 mortar; then scald some Apple-johns' in the last water you boil your Oranges in; then take off the pulp of the Apples and beat it fine in a stone mortar, and to one pound of Orangepulp you must take a quarter of a pound of Apple-pulp; then mix them well together, and put the juice of the Oranges you saved, and the juice of four lemons 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 ambergris tied in a Tyffeny bag into it, and let it boil to a Candy; then put in the pulp and stir them well together, and let it boil a little after it is in; then drop it on sheets of glass 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 fair water, lest they be black; then put to one pound of Apples; three quarters of a pint of Water, and let it boil apace till it be half consumed▪ then let it run thorough a jelly-bag; then take the full weight of them in double refined sugar; wet the sugar thin with water, and let it boil almost to a Candy; then put to it the liquour of Apples, and two or three slices of Orange peel, a little Musk and ambergris tied in a piece of tiffany, and let it not boil too softly for losing the colour; then warm a little juice of Orange and Lemmon together, and it being half boiled, put it into it, but not too much juice, for than it will not jelly; then set some to jelly in a spoon, and if it jelly, take it up, and have ready in a glass some preserved Oranges, and pour it on them. To preserve Pearmaines in slices. TAke them about Alhollontide, for than they are best; pare and cut them round in thin slices, and cast out the core of every slice as you pare them, put them into fair wat●r, or they will be black; then take to a pound of Apples as much fine Loaf sugar, and half a pint of spring water, and set the sugar and water together on the fire, and boil it to a clear syrup, and let it be cold before you put in the Apple; then put to a pound of Apples a little rind of Oranges and ambergris, and Musk, in a tiffany; and when it hath boiled a good while, put in the juice of three Oranges, and two lemons warmed; you may allow at the first putting in of the sugar, three spoonfuls more of sugar for the juice: let them boil till they be very clear, and the syrup jelly. To make jelly of Raspesses. WHen you have strained the Raspesses, take to every pint of juice three quarters of a pound of Loaf sugar, pick out some of the fairest; and having strewed some of the sugar in the bottom of the skillet, lay them in one by one, and then put the juice upon them, and some sugar, reserving some to put in when they boil, and so let them boil apace, putting on the sugar till they be enough; for currants, 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 boiling; and when the sugar is melted put in the Pippins, being very finely pared and cut in halves, or quarters, which you like best, a little of the coares being taken out of them. When they have simpered a while, let them boil as fast as may be on a clear fire, till they look very clear: when you set them first on the fire, you may put in a little Orange-peel cut very thin, and boiled 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 boiled enough, and boil 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 halves, and put them in a skillet with a little more water than will cover the bottom of the skillet, and let them boil fast till they look clear; then put them out into a stone dish, and crush them thorough a jellybagg whilst any liquour will run out from them, and let it stand all night in a clean stone pot; and when the Pippins are boiled, take the clear of this liquour, and with the quarter of their weight of the best sugar, and boil it till jelly; then lay the Pippins in the glass, 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 tie them up. To dry 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 turn the Pippins once in either heating; when they begin to be a little tender, flat them, and be careful you break not the skins; then keep them flat and turned, till they be dry; the Pippins must not be spotted, but the clearest can be got. To make Snow. TAke a quart of the best cream, and a quarter of a pound of blanched Almonds beated very fine, with rose-water, and st●ained, half a pint of White-wine, a piece of Orange peel, a sliced Nutmeg, 3 sprigs of Rosemary, & let it stand two or three hours, being made sweet with sugar; then strain them into a basin; then take out some of it into a sir thing, and beat it till it froth or bubble, and as the froth 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 froth 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 hair sieve with a spoon; if you would have it very clean, you must not strain them too dry, but only 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 boil it till it jelly in a spoon, being cold, (as stiff as you would have it;) if you would have some seeds in it, leave out some Raspesses whole, and boil in it, or (if you please) preserve a few and put in it: when you glass it, you must not do any thing that is red in any Pewter or tin; you may do red currants the same way. To make Raspes▪ cakes. WHen the Raspes are clean picked, weigh them, and take something less than their weight in Loaf sugar finely beaten, and put in two or three spoonfuls of sugar in the boiling of them, to keep their colour, and keep them with stirring while they boil, till you find they come clean from the bottom of the skillet: 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 boiled 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 half 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 air of the fire; after three or four days take off the rings, and when you find them dry at the top, turn 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 only about the sides, to keep it together, but let it boil upon a good quick fire: it will be the better colour, if you give them the full weight of sugar. To preserve Raspesses. PIck clean the fairest Raspes, and take their bare weight in Loaf sugar, which must be finely beaten, and strew a layer of sugar in the bottom of the skillet, or China dish, and then a larger of Raspes, & so three or four times double, and crush some juice 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 boil some five walms. Every time they boil 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 skillet, or China dish; lay a layer of Sugar first, and then a laying of Cherries, with the stalky side downward, and so to the height you intend, having the bare weight of sugar to the cherries, and let them lie 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 skins will be as little as you can take to one pound of cherries, not taking any of the juice of the cherries with the skins, for that will make them look tawny; put a little▪ sugar to the skins to fetch the colour out of them, and set the skins 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 boil up; then take them off, and the froth settled scum them clean, and so do till you think them enough, which you may find by their clearness; 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 syrup be not very thick, let the fruit be put up into glasses, and boil the syrup again 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 well out of them, and scrape the pulp of them into a silver dish, & take to one pound of that pulp one pound of the best loaf Sugar; then boil 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 strew some Sugar finely serced upon the board, and put the stuff 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 days, that they may dry. To preserve sweet lemons. PAre the Lemons thin, and rub them with salt, and wash it off again; lay them in water two days 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 clothes till the water be soaked 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 clean scummed and boiled a little while; then take it off and let it cool; then tie up the lemons in cobweb-lawn, every half by itself, and put them into the syrup, and let them boil or simper very softly an hour or less; then put them into a silver basin, and so let them stand a week before you boil them up, then boil them with a little ambergris and Musk tied in a piece of Cobweb-lawn, the least that may be will make them taste very strong, and some half an hour before you take them up, put in the juice of four or six lemons made warm, and so let them boil till they be enough; then take off the tiffany, and put them up when they are cold. The best way to preserve Oranges, or such like, IS never to boil them in syrup, but when they are boiled in water, and not too soft, and to make a syrup first; and as soon as it comes off the fire, put in the citron, and let it lie three or four days, turning it every day: then pour the syrup from them, and boil it again, till it be of a pretty thickness; then put in the citron when it comes off the fire boiling hot, and let it lie therein six or seven days, and then boil the syrup as before, and at the last boiling you may Amber it if you please: if you give them Sugar enough, three times will serve to make them keep; if they do not, you may boil the syrup at any time again. But if they have stood long before you boil the syrup again, you must let it cool before you put it to the Citrons again, lest they blister. This way is very good; if the sugar be fine, they will eat daintily and firm. To make jelly of Oranges. SHave the Oranges thin, and quarter theme, and water them three days, shifting them twice a day; then boil them very tender in several waters till the bitterness be gone; then dry them with a cloth and cut them in thin slices athwart the quarters, then take their weight of the best sugar, fill a pint of liquour made of Apple-johns', and Spring water, as strong of the apples as you can make it, then mix the sliced Oranges and the liquour together, then take the sugar, being finely beaten, & wet it with a little water, and when it hath boiled a little, & is scummed, put the orange and apple-liquor into that syrup, and boil it till it be ready to jelly; put in 4 spoonfuls of the juice of orange and lemon together, boil 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 rind of the Oranges, then pare the rind off very thin, and have water by you to put them in as you pare them; then sew them up in a fine cloth, 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 clean every time: when they are boiled take them out of the clothes and lay them one by one on a dry cloth, and cover them with another; then make a clear syrup, as much as you think will boil so many peels; let them boil softly, lest the syrup grow too thick before they be enough; and when they are clear, and the syrup hangs about them, take them off the fire and put the syrup 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 crystal jelly. TAke a Knuckle of Veal, and two Calves feet, and boil them in clear water, but boil 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 skillet or pot, with a little sliced Ginger, whole white Pepper, a Nutmeg quartered, a grain of Musk; put all these Spices in a bag, boil them in the jelly, than season it with four ounces of white Sugar-candy, and three spoonful 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 boil loose in the jelly. To make white leech of Cream. TAke a pint of sweet Cream, six spoonfuls of rose-water, two grains of musk, two drops of oil of Mace, or a blade or two of large Mace, boil it with four ounces of Icing-glass, being steeped and washed clean; then run it thorough 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.