A True gentlewoman's DELIGHT. Wherein is contained all manner of COOKERY: Together with Preserving, Conserving, Drying, and Candying. Very necessary for all Ladies and Gentlewomen. Published by W. I. GENT.  
LONDON, Printed by G. D. and are to be sold by William Shears, at the Sign of the Bible in St. Paul's churchyard, 1653.   

To the Virtuous and most hopeful Gentlewoman, Mis. Anne Pile, Eldest Daughter of the honourable Sr. Francis Pile Baronet, deceased.  
Most accomplished LADY,  
THe many singular favours, which I have received, not only from your worthy self, but also from your thrice noble progenitors, justly oblige me by all the due ties of gratitude, to tender a just acknowledgement: I wish the same heart, that for many and just causes truly honours you, had any present worthy your acceptance. Now shall it be your singular goodness to patronage this small Treatise, which (if I mistake not) carries with it two parts, Delight, and Utility. I doubt not then, but that it will find a general acceptance among all those, who are any way the least lovers of such pleasing and all delightful studies. I intend not to paraphrase upon its worth, its use, and singular profit, which abundantly speaks it second unto none that hath been published of the like nature: so hoping you will accordingly esteem ●f it, I beg pardon for my boldness, and rest ever,  
A true and faithful honourer of your transparent Virtues, W. J.   

To the virtuous and most Noble Lady, Laetitia Popham▪ Wife of the honourable and truly Valiant Colonel Alexander Popham.  
Thrice Noble and truly virtuous Lady.  
AFter mature deliberation, what to tender unto your acceptance worthy your Patronage, nothing occurred more probable, than this small manual; which was once esteemed a rich Cabinet of knowledge, by a person truly Honourable. May it auspiciously procure but your Honours like friendly Estimation, and then I doubt not, but it will find a universal acceptance amongst persons of greatest Eminency. Sure I am, it may be justly deemed as a rich magaz●ne of experience, having long since taught the world its approved excellency, yea, even in many dangerous exigencies. All I humbly crave for the present is my boldness might be favourably excused, since 'twas my lawful ambition, thereby to avoid ingratitude for the many singular favours I have already received from your endeared truly Honourable Husband, my always true noble friend, and most happy Countryman. God multiply his blessings upon all your noble Family, and make you no less honourable here on Earth, than Eternally happy hereafter: which shall be the daily prayer of him, whose highest Emulation is  
In all due ways abundantly to Honour and Serve you, W. J.   

TO THE READER.  
FRIENDLY READER▪  
Here thou hast a small Treatise entitled, A true gentlewoman's Delight, presented to thy view: be so courteous as to read before thou censure it. If then the effect be answerable to its name, I shall be right glad: If there be any Errors, it will be no error, but a singular token of thy exemplar humanity to pass i● by, and sign it with thy pardon; for which I engage myself,  
Thine on the like occasion, W. I.   

A Table of the Contents.  

A  
TO make Apple Cream. 3  
To fry Apple Pies. 16  
To make ●n Arterchoke Pie. 17  
To make angelets. 21  
To preserve Apricocks 43, 56  
To make Apricock Cakes. 44  
To candy Apricocks. 50  
To make Cakes of Almonds. 60  
To preserve Angelica roots. 68  
To make Almond Butter. 75  
To make flesh of Apricocks. 76  
Lady o●Arundels Manchet. 118   

B  
To bake Beef like red Dear. 19  
To make stewed Broth. 30  
To pickle Broom-buds. 35  
To make biscuit Bread. 48  
To make paste of Barberries or English currants. 5●  
To make pap of barley. 5●  
A Broth to drink. 71, 7●  
A Broth to eat on fasting days. ibid.▪  
To stew Beef. 7●  
To boil Brawn. 8●  
To boil a gammon of Bacon. ibid  
To bake a gammon of Bacon. 9  
To bake fillets of Beef, &c. 9●  
To souse Brawn. 10●  
To make Bonny Clutter. 10●  
To draw Butter. 11●   

C  
To make a crystal Jelly. 2  
To make clouted Cream. 4  
To make Quince Cream. 5  
To make a fresh Cheese. ibid  
To make Codlin Cream. 6  
To make Cheesecakes. 6  
To make a slipcoat Cheese. 11  
To make Cheese-loaves. 12  
To make Curd-cakes. 16  
To make a Chicken Pie, 18  
A good way to stew Chickens. 31  
To pickle Cowcembers'. 33  
To do Clove▪ Gillyfloures up for ●alletting all the year. 34  
To preserve currants. 41  
To make a calves-foot Pie. 66  
To boil a Capon with brews. 68  
To make a Spice Cake. 69  
To boil a Chicken, &c. 72  
To make a Caudle. 74  
To dry Cherries. 79  
To boil a Capon in white Broth 81  
To boil Chicken, and ●orrel● ops. ●4  
To stew Calves feet. 87  
To stew cold Chickens. 90  
To make Paste for a Custard. 91  
To bake calfs-fee. 94, 123  
To bake a Chicken Pie. 96, 120  
To fry Chickens. 104, 105  
To make a Tart of Cherries. 112  
To boil Cream. 117  
A calf's Head Pie for Supper. 124  
A Frigasie of Chickens. 131  
To make a Cake. 133  
To souse a calves-head. 137   

D  
To make a made Dish. 15  
To make a forced Dish of any cold meat. 2●  
To make a forced Dish of a Leg of Mutton or Lamb. 27  
To boil a Duck. 28, 139  
To preserve white Damsons. 45  
To preserve Damsons. 47, 57  
To make fine Diet-Bread. 55  
To boil a Duck with Turnips. 84   

E  
To make Essings. 65  
To souse eels. 107  
To souse an eel. 136   

F  
To make a white Fool. 7  
To make a Fool. 8  
To make Furmenty. 16  
To candy all kind of Fruitrages, as Oranges. &c. 64  
To candy all kind of flowers. ibid.▪  
To boil Flounders, &c. 76  
To boil divers kinds of Fishes▪ 86  
To bake a Florentine. 98  
To make Fritters. 106  
To marble Fish. 110   

G.  
To make a Goosberry Fool. 6  
To make a Goosberry Custard. 7  
To make Grout. 36  
To make Goosberry Tarts. 40  
To preserve gooseberries. 41  
To make Goosberry Cakes. 42  
To do gooseberries like Hops. 43  
To preserve Grapes. 47  
To preserve Grapes to look clear and gr●en 50  
To make Paste of gooseberries. 51  
To souse a Carp or Gurnet. 70   

H  
To bake a Hare. 95  
To roast a Hare. 99  
To make a Tart of Hips. 1●3  
A artichoke Pie. 123   

I  
To make an excellent Jelly. 1  
To make a Jelly of Marmalet. 37  
To make a Junket. 114   

K  
A Florendine of kidneys. 119   

L  
To make Leach. 11  
To make yellow Leach. ibid.  
To fry a Coast of Lamb. 28  
To make Cakes of Lemons. 47  
To candy Lemons and Oranges. 59  
To make white Lemon Cakes 61  
A Lamb Pie. 120, 121  
A Lark Pie. 126  
A Frigasie of Lamb. 131   

M.  
To make sauce for a Shoulder of Mutton. 15, 120  
To roast a Shoulder of Mutton with Thyme. 20  
To roast a Shoulder of Mutton with Oysters. ibid.  
To boil a Leg of Mutton. 32  
To preserve meddlers. 41  
To make Mackaroons. 44  
To preserve Mulberries. 45  
To boil a Mallard, &c. 84  
To s●ew a Mallard. 88  
To roast a Shoulder of Mutton. 10, 140  
To roast a Leg of Mutton. 102  
To roast a Neck of Mutton. ibid.  
To roast a Chine of Mutton. 103  
To ro●st a Giggit of Mutton. 104  
To make a Tart of meddlers. 112  
To scald Milk after the Western fashion. 114  
To harsh a Shoulder of Mutton. 133  
To make a Leg of Mutton three or four dishes. 134   

N  
To make Broth for a Neats-tongue. 70  
To roast a Neats-tongue. 100  
A hot neat's tongue for Supper. 127  
A cold Neats-tongue Pie. ibid.   

O  
To pickle Oy●●●rs. 36  
To make Paste of Oranges and of Lemons. 52  
To preserve Oranges. 78  
An Oyster Pie. 122   

P  
To make a Sack Posset. 10  
To make black Puddings. 21  
To make white Puddings. 22  
To make Almond Puddings. 23  
To make a Pudding to bake. ibid.  
To make a boiled Pudding. 24  
To make a Cream Pudding to be boiled. 25  
To pickle purslane. 34  
To make a Jelly of Pippins. 38  
To preserve Pippins white. 46  
To make Paste royal in Spice. 53  
To candy pears, Plums, &c. 54  
To make Paste royal white, &c. ib.  
To preserve Pomecitron. 62  
To make a very good Pie. 67  
To make a fine Padding. 71  
To make a pomado. 74  
To souse a young Pig. 76  
To dry Peaches. 79  
To boil a Pike in white Broth. 85  
To stew a Pullet or Capon. 90  
To make Paste for a pastry of Venison. ibid.  
To make Paste for a Pie to keep long 91  
To make Paste for buttered loaves. 92  
To make Paste for dumplings. ibid.  
To make puff-paste. 93, 129  
To make an Italian Pudding. 98  
To roast a Pig with a Pudding in the belly. 101  
To souse a Pig. 107  
To make a Tart of green Pease. 111  
To make a Pippin Tart. 113  
To make a Pudding in haste. 116  
To make a Pudding in a dish. ibid.  
To boil Pigeons. 118  
A Pork Pie. 119  
A Potato Pie for Supper. 128  
Pigeon or rabbit Pie. ibid.  
To make a Pudding. 130   

Q  
To keep Quinces all the year. 32  
To preserve white Quinces. 40  
To make Quince Cakes. 46  
To preserve Quinces red. 48  
To make flesh of Quinces. 77  
To bake Quinces or Wardens▪ &c. 95   

R  
To preserve raspberries. 40  
To candy Ringus Roots. 63  
To boil a rabbit. 83, 139  
To stew a rabbit. 89, 137  
To make a Tart of Rice. 111  
A Frigasie of rabbits. 134   

S  
To stew Saucesedges. 28  
To make Sugar Cakes. 66  
To make Simbals. 67  
To make salad of all manner of herbs. 87  
To stew steaks between two dishes. ibid.  
To stew Smelts or Flounders. 89  
To bake a Steak Pie. 97  
To make a Tart of Strawberries. 112  
A Skerret Pie. 124   

To  
To make a Tan●ie. 13  
To make black Tart stuff. 14  
To make yellow Tart stuff. ibid.  
To make gallendine sauce for a Turkey. 31  
To stew Trouts. 88  
To bake a Turkey. 94  
To fry Tongues 106  
To souse a Tench or Barbell. 108   

V  
To make Cakes of Violets. 47  
To make oil of Violets. 61  
To boil Veal, 80  
To bake Chucks of Veal. 96  
To roast a Breast of Veal. 99  
To roast a Haunch of Venison. 103  
To roast a Shoulder or Fillet of Veal. ibid.  
To souse a Breast of Veal. 108  
To souse a Fillet of Veal. 109  
To marble Beef, Mutton, or Venison. ibid.  
A Frigasie of Veal. 131   

W  
To make a Whitepot. 26, 115  
To make white broth with a Capon. 29  
To preserve green Walnuts. 39  
To make a Tart of Wardens. 111    
A TRUE gentlewoman's DELIGHT.  

To make an Excellent Jelly.  
TAke three gallons of fair water, boil in it a knuckle of Veal, and two Calves feet flit in two, with all the fat clear taken from between the claws, so let them boil to a very tender Jelly, keeping it clean scummed, and the edges of the pot always wiped with a clean cloth, that none of the scum may boil in, then strain it from the meat, and let it stand all night, the next morning take away the top and the bottom, and take to every quar● of this Jelly, half a pint of Sherry Sack, half an ounce of Cinnamon, and as much Sugar as will season it, six whites of Eggs very well beaten, mingle all these together, then boil it half an hour, and let it run through your Jelly Bag.   

To make a crystal jelly.  
Take two Calves feet, flay them, and lay them in fair spring water with a knuckle of Veal, shift it in half a dozen waters, take out the fat betwixt the claws, but do not break the bones, for if you do, the marrow of the bones will stain the Jelly, when they are soft and picked very clean, boil them very tender in spring Water, when they be boiled tender, take them up, and use them at your pleasure to eat, let the broth stand in an earthen pot or Pipkin till it be cold, then take away the bottom and the top, and put the clear into a fair Pipkin, put into it half a pound of fair Sugar-candy, or other Sugar, three drops of oil the di●h you mean to serve it in.   

To make a Quince Cream.  
Take the Quinces and put them into boiling water unpared, and let them boil very fast uncovered that they may not colour, and when they are very tender, take them off and peel them and beat the pap very small with Sugar, and then take raw cream and mix with it, till it be of fit thickness to eat like a cream, but if you boil the cream with a stick of Cinnamon, I think it the better, but it must stand till it be cold before you put it to the Qui●ces.   

To make a fresh Cheese.  
Take a pint of fresh Cream, set it on the fire, then take the white of six eggs, beat them very well, and wring in the juice of a good Lemon into the whites, when the cream seethes up, put in the whites, and stir it about till it be turned, and then take it off, and put it into the cheesecloth, and let the whey be drawn from it, then take the curd and pound it in a Stone mortar with a little Rose-water and Sugar, and put it into an earthen Cullender, and so let it stand till you send it to the table, then put it into a dish, put a little sweet cream to it, and so serve it in.   

To make a coddling Cream.  
After your Coolings be throughly cooled and yielded, put them into a silver dish, and fill the dish almost half full with Rose-water, and half a pound of Sugar, boil all this liquour together, until half be consumed, and keep it sti●ring till it be ready, then fill up your dish with sweet cream, and stir it till it be well mingled, and when it hath boiled round about the dish, take it up, sweeten it with Sugar and serve it cold.   

How to make a goosberry Fool.  
Take your gooseberries and pick them, and put them into clean water, and boil them till they be all as of Nutmeg, three drops of oil of Mace, and a grain of Musk, and so let i● boil leisurely a quarter of an hour, then let it run through a jelly bag into a galley pot, when it is cold you may serve it in little careless lumps being taken out with a child's spoon, and this is the best way to make your crystal Jelly.   

To make Apple Cream at any time.  
Take twelve Pippins pare and slit them, then put them in a skillet, and some Claret Wine, and a race of Ginger shred thin, and a little Lemon pill cut small, and a little Sugar, let all these stand together till they be soft, then take them off, and put them in a dish till they be cold, then take a quart of Cream boiled with a little Nutmeg a while, then put in as much of the apple stuff, to make it of what thickness you please, and so serve it up.   

To make a Trifle Cream.  
Take some Cream and boil it with a cut Nutmeg, and Lemon pill a while, then take it off, cool it a little, and season it with a little Rose-water and Sugar to your taste, let this be put in the thing you serve it in, then put in a little Runnet to make it come, than it is fit to eat.   

To make clouted Cream.  
Take three gallons of new Milk, set it on the fire till it boileth, make a hole in the middle of the Cream of the Milk, then take a pottle or three pints of very good cream, put it into the hole you made in the middle of the Milk, as it boileth, and let it boil together half an hour, than put it into three or four milkpans, so let it stand two days, if the weather be not to hot, then take it up in clouts with a scummer or slice, and put it in that which you will serve it, if you like it seasoned, you may put some Rose-water between every clout as you lay one upon another, with your slice in thick that you cannot discern what it is to the value of a quart, take six yolks of Eggs well beaten with Rose-water, and before you put in your Eggs season it well with Sugar, then strain your Eggs, and let them boil a little while, then take it up, put it in a broad dish, & let it stand till it be cold, thus it must be eaten.   

How to make a white Fool.  
Take a quart of Cream, and set it over the fire, and boil it with whole Cinnamon, and sliced Nutmeg, and Sugar, than when it is almost ready take the whites of six Eggs well beaten with Rose-water, and scum off the ●roth from them, and put it into the Cream, and boil it together a pretty while, than season it, and take the whole spice out of it, and put it up in a broad dish, and when it is cold than it must be eaten.   

To make a Goosberry Custard.  
Take as many gooseberries as you please, boil them till they be soft, then take them out, and let them stand & cool, and drain them, draw them with your hand through a canvas Strainer, then put in a little Rose-water, Sugar, and three Whites, and stir them altogether, put them in a Skillet, and stir them apace else they will burn, let them stand and cool a little while, and take them off, and put them in a glass.   

To make a Fool.  
Take two quarts of Cream, set it over the fire, and let it boil, then take the yolks of twelve Eggs, and beat them very well with three or four spoonfuls of cold Cream, before you put the Eggs into the hot Cream, take three or four spoonfuls of the Cream out of the Skillet, and put it into the Eggs, and stir it together, and then strain the eggs into the Skillet of hot Cream, stirring it all the time to keep it from turning, then set it on the fire, and let it boil a little while, but keep it with stirring for fear of burning, the● take it ●ff, and let it stand and cool, then take two or three spoonfuls of Sack, and put it in the dish, and some four or five sippets, and put them in the dish, set the dish and sippets a drying, and when they be dry that they hang to the dish, sweeten the Cream, and pour it in the dish softly because the sippets shall not rise up, this will make three dishes, when it is cold it is fit to be eaten.   

To make cheesecakes.  
For the crust take half a pint of flower, and four spoonfuls of cold water, and three parts of a quarter of a pound of butter, beat and knead these together, and put the past asunder several times, than roll it square and turn it over, then take a pint of Cream, and seven Eggs, and a quarter of a pound of Sugar, and a quarter of a pound of currants plump before you put them in, and a whole Nutmeg grated on a knife, the Pepper must be beaten, but not too much, it must be gently boiled and stirred as you do buttered Eggs, the stuff must be cold, and then put in the coffin, and so bake it.   

To make a Sack Posset.  
Take two quarts of pure good Cream, a quarter of a pound of the best Almonds, stamp them in the Cream, and boil Amber and Musk therein, then take a pint of Sack in a basin, and set it on a chafing-dish till it be blood warm, then take the yolks of twelve Eggs, with four whites, and beat them very well together, and so put the Eggs into the Sack, and make it good and hot, let the Cream cool a little before you put it into the Sack, then stir all together over the coals till it be as thick as you would have it, if you take some Amber and Musk, and grind it small with Sugar, and strew it on the top of the Posset, it will give it a most delicate and pleasant taste▪   

To make Leach.  
Make your Jelly for your leech with calf's feet, as you do your ordinary Jelly, but a little stiffer, and when it is cold, take off the top and bottom, and set it over the fire with some Cinnamon and Sugar, then take your Turnsele, being well steeped in Sack, and crush it, and so strain it into your leech, and let it boil to such a thickness, that when it is cold you may slice it.   

To make yellow Leach.  
Your yellow leech is just the same, but in steed of Turnsele you must colour it with Saffron, and when it is boiled enough, then put in your Saffron and not before, it must not boil in it.   

To make a slipcoat Cheese.  
Take five quarts of new Milk from the Cow, and one quart of Water, and one spoonful of Runnet, and stir it together, and let it stand till it doth come, then lay your cheesecloth into the Vate, and take up your Curd as fast as you can without breaking, and put into your Vate, and let the whey soak out of itself; when you have taken it all up, lay a cloth on the top of it, and one pound weight for one hour, then lay two pound weight for one hour more, then turn him when he hath stood two hours lay three pound on him for an hour more, then take him out of the Vate, and let him lie two or three hours, and then salted him on both sides, when he is salt enough, take a clean cloth and wipe him dry, then let him lie a day or a night, then put Nettles under and upon him, and change them once a day, the Cheese will come to his eating in eight or nine days.   

To make Cheese-loaves.  
Take the Curds of a tender new milk Cheese, and let them be well pressed from the whey, and then break them as small as you can possible, then take crumbs of Manchet, and yolks of Eggs, with half the whites, and some sweet Cream, and a little fine flower, mingle all these together, and make a paste of it, but not too stiff, then make them into little loaves and bake them, when they be baked, cut off the tops and butter them, with Sugar, Nutmeg, and melted Butter, and put it in with a spoon, and stir it altogether, then lay on the tops, and sear them with scraped Sugar.   

How to make a very good tansy.  
Take fifteen Eggs, and six of the whites, beat them very well, then put in some Sugar, and a little Sack, beat them again, then put about a pint or a little more of Cram●, then beat them again, then put in the juice of Spinnage or of Primrose leaves, to make it green, then put in some more Sugar if it be not sweet enough, then beat it again a little, and so let it stand till you fry it, when the first course is in, then fry it with a little sweet Butter, it must be stirred and fried very tender when it is fried enough, then put i● in a dish, and strew some Sugar upon it, and serve it in.   

To make black Tart stuff.  
To a dozen pound of Prune take half a dozen of Maligo Raisins, wash and pick them clean, and put them into a pot of water, se● them over the fire till all these ar● like pulp, and stir them often leas● they burn too, then take them off and let them be rubbed through ● hair sieve hard with your hands, b● little and little till all be through then season them to your taste wit● seared Ginger.   

To make yellow Tart stuff.  
Take four and twenty Eggs, an● beat them with Salt together, an● put it into a quart of seething Milk stirring it until it caudles, then tak● it off, and put in into a napkin, hanging it up till all the whey be ru● through, when it is cold, take i● and grind it in a stone mortar wit● Sack and Sugar, to your taste; and otherwise to make it look white, leave the yolks, and instead of Sack put in Rosewater.   

To make a made Dish.  
Take a quarter of a pound of Almonds, beat them small and ●n the beatin of them put in a little rose-water to keep them from oiling, strain them into Cream, then take Arterchoak bottoms, and Marrow, and boil the redness of the Marrow out, then take a quart of Cream, and boil it with Dates, Ro●e-water, and Sugar, and when it is boiled to a convenient thickness, take it off, and take your Arterchoak and pare off the leaves, and lay them into the dish, and some Marrow upon them, then pour some Cream upon them, then set it on coals till you serveit in. To make Sauce for a shoulder of Mutton.  
Take a few Oysters, and some sweet herbs, and an onion, and a pint of white Wine, and a little beaten Nutmeg, a little Salt, and a large Mace▪ a little Lemon piled, and a little Sugar, a little leaker poss●t▪ i● you have no Oysters take Capers in the room of them, and some gravy of the Mutton▪   

To fry Appl● pies.  
Take Apples and pare them, and chop them very small, beat in a little Cinnamon, a little Ginger, some Sugar, and a little Rose-water, take your paste, roll it thin, and make them up as big Pasties as you please, to hold a spoonful or a little less of your Apples, and so stir them with Butter not to hastily lest they be burned.   

To make Curd-Cakes.  
Take a pint of Curds, four Eggs, take out two of the whites put in some Sugar, a little Nutmeg, and a little flower, stir them well together, and drop them in, and fry them with a little Butter.   

To make Furmenti●.  
Take a quart of sweet Cream, two or three sprigs of Mace, and a Nutmeg cut in half put into your Cream, so let it boil, then take your French Barley or Rice, being first washed clean in fair water three times, and picked clean, then boil it in sweet milk till it be tender, than put it into your cream, and boil it well, and when it hath boiled a good while, take the yolks of six or seven eggs, beat them very well, and thicken on a soft fire, boil it, and stir it, for it will quickly burn, when you think it is boiled enough, sweeten it to your taste, and so serve it in with Rose-water and Musk Sugar, in the same manner you may make it with wheat.   

To make an Arterchoak Pie.  
Take the bottom of six Arterchoaks, being boiled very tender, put them in a dish, and put some vinegar over them, season them with Ginger and Sugar, a little Mace whole, putting them into a Pie, and when you lay them in, lay some marrow, and Dates sliced in, and a few Raisins of the Sun in the bottom, with good store of Butter, so close the Pie, when it is half baked, take a dish of Sack, being boiled first with Sugar, and a pill of Orange, put it in your Pie, and set it in the Oven again, till you use it.   

To make a Chicken Pie.  
Make your paste with good store of Butter, and yolks of Eggs and Sugar, then take six chickens small, taking out the breastbone, and trussing them round, take two Nutmegs, and a good quantity of Cinnamon, and put it in in little pieces, take two yolks of eggs, and beat them with six spoonfuls of verjuice, then take your juice and verjuice, and a little salt, stir them well together, take a good deal of butter, and wet it in the verjuice, and put it in the bellies of the chickens, so lay them in the pie with butter under them, then take half a pound of currants washed and dried, so lay them on the top of the Chickens, with a piece of Marrow, Barberries, Grapes, and good store of Butter and Sugar, as will season it, a little before you draw out your Pie, put in verjuice and Sugar boiled together.   

To bake Beef like red Deer.  
Take a pound of Beef, and slice it thi●, and half a pint of good wine Vinegar, some three Cloves, and Mace above an ounce, three Nutmegs, pound them altogether, Pepper and Salt according to your discretion, and a little Sugar, mix these together, take a pound and half of Suet, shred and beat it small in a mortar, then lay a row of suet, a row of Beef, strew your spices between every lain, than your Vinegar, so do till you have laid in all, then make it up, but first beat it close with a rolling pin, then press it a day before you put it in your paste.   

To roast a Shoulder of Mutton with Thyme.  
Draw your shoulder of Mutton; and when it is half roasted, save the gravy, and cut a good deal of the inside of it, and mince it gross, and boil it in a dish with the gravy, and Thyme, Claret wine, and sliced Nutmeg, and when your shoulder is roasted, lay it in the dish with sliced Lemon, but remember to scorch your Mutton in roasting, as you do when you boil it.   

To roast a Shoulder of Mutton with Oysters.  
When you open the Oyster save the liquour, than season them with Pepper, and a little Cloves, and Mace, and herbs finely chopped, and the yolk of two or three Eggs chopped small, and some currants parboiled a little, than stuff your Shoulder of Mutton thick with your Oysters, than season it, and lay it to the fire, and roast it, then take the rest of your Cysters, and boil them with a little white Wine and some Butter, this is sauce for your Shoulder of Mutton, when your Oysters are opened, you may parboil them in their own liquour, then take them out, and season them.   

To make angelets.  
Take a quart of new Milk, and a pint of Cream, and put them together with a little Runnet, when it is come well, take it up with a spoon, and put it into the vate softly, and let it stand two days, till it is pretty stiff, then slip it out, and salt it a little at both ends, and when you think it is salt enough, set it a drying, and wipe them, and within a quarter of a year they will be ready to eat.   

To make black Puddings,  
Take your blood when it is warm, put in some salt, and when it is throughly cold put in your groats well picked, and let it stand soaking a night, then put in herbs, which must be Rosemary, large Savory, Pennyroyall, Thyme, and Fennell, then make it soft, with putting of good Cream hot until the blood look pale, then beat four or five Eggs whites and all, and mingle it▪ then season it with Cloves, Mace, Pepper, Fennell seeds, than put good store of Beef suet in your stuff, and mince your fat not too small.   

To make white Puddings.  
After the humbles are very tender boiled, take some of the lights, with the hearts, and all the flesh and fat about them, picking from them all the sinews and skin, then chop the meat small as can be, then put to it a little of the Liver very finely seared, some grated bread seared, four or five yolks of Eggs, a pint of very good Cream, a spoonful or two of Sack, a little Sugar, Cinnamon, Cloves, and Mace, a little Nutmeg, a few Canary seeds, a little rose-water mingled with a good deal of swine's fat, a little Salt, roll it in rolls two hours before you go about it, let the fat side of the skin be turned and steeped in rose-water till you fill them.   

To make Almond Puddings.  
Take a Pound of Almonds blanched, and beat them very small with a little rose-water, boil good Milk with a flake of Mace, and a little sliced N●tmeg, when it is boiled, take it clean ●●om the Spice, then take the quantity of a penny loaf, grate it, and searce it through a Cullender, and then put it into the Milk, and let it stand till it be pretty cool, then put in the Almonds, and five or six yolks of Eggs, and a little Salt and Sugar, what you think ●it, and good store of B●ef suet, and Marrow very finely ●hred.   

To make a Pudding to bake.  
Take a penny loaf, pare it, slice it in a quart of Cream, with a little rose-water, and break it very small, take three ounces of Jordan Almonds blanched, and beaten small with a little Sugar, put in some eight Eggs beaten, a Marrow bone, and two or three Pippins sliced thin, or any way, mingle these together, and put in a little ambergris if you please.   

To make a boiled Pudding.  
Take a pint o● Cream or Milk, boil it with a stick of Ciunamon a little while, and take it off, and let it stand till it be cold, put in six Eggs, take out three whites, beat your Eggs a little before you put them into the Milk, then stir them together, then take a penny roll, and slice it very thin▪ and let it lie and soak, and then braid it very small, then put in some Sugar, and butter your cloth before you put it in, it will take but a little while seething, and when you take it up, melt a little fresh Butter, and a little Sa●, and Sugar, beat all these together, and put it into the dish with your Pudding to be served in.   

To make a Cream Pudding to be boiled.  
Take a pint and a half of thick Cream, and boil it with Mace, Ginger, and Nutmeg quartered, then put to it eight Eggs, with four whites beaten, and Almonds blanched a pound, and strained in with the Cream, a little rose-water and Sugar, and a spoonful of flower searted very fine, then take a thick napkin, wet it, & rub it with flower, and tie the pudding up in it, where Mutton is boiled, or in the Beefpot, remember to take out the whole Spice out of the Cream when it is boiled, the sauce for this pudding is a little Sack, and Sugar, a pretty piece of Butter, you must blanch some Almonds, when they are blanched, cut every Almond in three or four pieces the long way, and stick them up an end upon the pudding very thick.   

To make a whitepot.  
Take a pint and a half of Cream a quarter of a pound of Sugar, little rose-water, a few Dates sliced a few Raisins of the sun, six o● seven Eggs, and a little large Mace a sliced Pippin, or Lemon, cu● sippet fashion for your dishes yo● bake in, and dip them in Sack o● Rosewater.   

To make a forced dish of any col● meat.  
Take any cold meat and shre● it small, a little Cloves, and Mace, and Nutmeg, and two yolks of Eggs, a spoonful or two of rose-water, a little grated bread, a little Beef suet shred small, make it up into balls or any fashion you please, and boil them in fried suet between two earthen dishes, your suet must boil before you put in your meat for sauce, a little Butter, verjuice, and Sugar.   

To make a forced dish of a Leg of Mutton, or Lamb.  
Take a Leg of Mutton, or Lamb, cut out the flesh, and take heed you break not the skin of it, than parboil it, and mince it with a little Beef suet▪ put into it a little sweet herbs shred, three or four Dates sliced, a little beaten Nutmeg, Cloves, and Mace, a few currants, a little Sugar, a little verjuice, three or four Eggs, mix them together, and put them in the skin, and set it in a dish, and bake it.   

To boil a calf's head with Oysters.  
Take the head, and boil it with Water and Salt, and a little white Wine or verjuice▪ and when it is almost enough then cut some Oysters, and mingle them together, and a blade or two of Mace, a little Pepper, and Salt, and a little liquour of the Oysters, then put it together, and put it to the calf's head, and the largest Oysterr upon it, and a slit Lemon, and Barberries, so serve it in.   

To fry a Coast of Lamb.  
Take a coast of Lamb, and parboil it, take out all the bones as near as you can, and take some four or five yolks of Eggs beaten, a little Thyme, and sweet Majoram, and parsley minced very small, and beat it with the Eggs, and cut your Lamb into square pieces, and dip them into the Eggs and herbs, and fry them with Butter, then take a little Butter, white Wine, and Sugar for sauce.   

To st●w Saucesedges.  
Boil them in fair Water and Salt a little, for sauce boil some Cur●ans alone, when they be almost tender, then pour out the water, and put in a little white Wine, Butter, and Sugar.   

To boil Ducks.  
When they be half boiled, take a quart of the liquor and strain it, and put a quart of white Wine, and some whole Mace, Cloves, and Nutmegs sliced, and Cinnamon, and a few Onions shred, a bundle of sweet herbs, a few Capers, and a little Sampire, when it is boiled put some Sugar to season it withal. To make white Broth with a Capon.  
Truss your Capons, and boil them in fair water, and when they are half boiled, take out three pints of the liquour, and put it to a quart of Sack, and as much white Wine, and slice two ounces of Dates half or quarter wise as you please, a little whole Mace, Cloves, and Cinnamon, a Nutmeg shred, of each a little quantity, boil the broth in a pipkin by itself, until the Dates begin to be tender, then put in the marrow of two bones, and let it boil a little, not too much for fear, than when your Capons be near ready, break twenty Eggs, save the yolks from the whites, and beat the yolks until you may take up a spoonful and it will not run beside the spoon, than you must put a little cold broth to them, and so strain them through a cloth, then take up some of the hot broth to heat your Eggs, because else it will turn, let it have a walm or two after your Eggs be in, but not seeth too much for fear it turns, than dish your Capons, and pour your broth on them, and garnish your dish as you please.   

To make stewed Broth.  
Take a neck of Mutton, or a rump of Beef, let it boil, and scum your pot clean, thicken your pot with grated bread, and put in some beaten Spice, as Mace, Nutmegs, Cinnamon, and a little Pepper, put in a pound of currants, a pound and a half of Raisins of the Sun, two pound of Prunes last of all, then when it is stewed, to season it put in a quart of Claret, and a pint of Sack, and some sanders to colour it, and a pound of Sugar to sweeten it, or more if need be, you must seethe some whole Spice to garnish your dish withal, and a few whole Prunes out of your pot.   

To make gallendine Sau●e for a Turkey.  
Take some Claret Wine, and some grated bread, and a sprig of Rosemary, a little beaten Cloves, a little beaten Cinnamon, and some Sugar.   

An exceeding good way to stew Chickens.  
Take Chickens, flay them, and cut them in pieces cross way, than put them in a Pipkin or Skillet, and cover them almost with Pepper, and Mace, and Water, so let them stew softly with a whole Onion in it till part of that liquour be consumed, then put in as much white Wine as will cover them again, take Parsley, sweet Majoram, Winter Savory, with a little Thyme, and shred them very small, and put them in, and let them boil till they are almost enough, then put in a good piece of Butter.   

To boil a leg of Mutton.  
Take a leg of Mutton and stuff● it, for the stuffing take a little Bee● suet, and a few sweet herbs, cho● them small, and stuff it, and the● boil it, and put in a handful o● sweet herbs, cut them small, mingl● a hard Egg amongst the herbs, an● strew it upon the Mutton, melt little Butter and Vinegar, and pou● it into the dish, and send it in.   

To keep Quinces all the year.  
First you must core them, an● take out the kernels clean, and kee● the cores and kernels, then set ove● some water to boil them, then pu● them in when you set over the water then let them boil till they be a littl● soft, and then take them up, an● set them down till they be cold, the● take the kernels and stamp the● and put them into the same wat● they were boiled in, and l● them boil till they be thick see you have as much liquour as w● cover the Quinces, and if you hav● not enough, take of the smallest Quinces and stamp them to make more liquour, and when it is boiled good and thick, you must strain it through a course cloth, and when the Quinces be cold, then put them into a pot, and the liquour also, and be sure the liquour cover them, you must lay some weight upon them to keep them under, so cover them close, let them stand fourteen days, and they will work of their own accord, and they will have a thick rind upon them, and when they wax hoa●y or thick, then take it from the liquour, for it will have a skin on it within a month or six weeks.   

To pickle cucumbers.  
Take the cucumbers, and wash them clean, and dry them clean in a cloth, then take some Water, Vinegar, Salt, Fennel tops, and some Dill tops, and a little Mace, make it fast enough, and sharp enough to the taste, then boil it a while, and then take it off, and let it stand and be cold, and then put in the cucumbers, and lay a board on the top to keep them down, and tie them close, and within a week they will be fit to ●at.   

To pickl● purslane.  
Take the Pursl●in, and pick it in little piec●s, and put it into a pot o● ba●re●▪ then take a little Water, Vinegar, and Salt to your taste, it must be pr●t●y strong of the Vineg●● and Salt, and a little Mace, and b●il all these together, and pour this liquour in s● thing hot into the ●urs●aine, and when it is cold tye it close, but put a little board on the to● to keep it down, and within a week or two it is fit to eat.   

To do Clove-gillifloures up for Sall●ting all the year.  
Take as many Clove-gillifloures as you please, and slip off the leaves, then strew some Sugar in the bottom of the gallipot that you● do them in, and then a lane of gillyflowers, and then a lane of Sugar, and so do till all the gillyflowers be done, then pour some Claret Wine into them as much as will cover them, then cut a piece of a thin board, and lay it to them to keep them down, then tie them close, and set them in the Sun, and let them stand a month or thereabouts, but keep them from any rain or wet.   

To pickle Broom-buds.  
Take as many Broom-buds as you please, make linen bags, and put them in, and tie them close, then make some brine with Water and Salt, and boil it a little, let it be cold, then put some brine in a deep earthen pot, and put the bags in it, and lay some weight upon them, let it lie there ti●l it look black, then s●ift it again, so you must do as long as it looks black, you must boil them in a little caldron, and put them in vinegar a week or two, and then they be fit to eat.   

To pickle Oysters.  
Take your Oysters and pick them out of the shells, and save the liquour that cometh from them, then take your Oysters one by one, and wash them clean out of grist, then strain the liquour, then take a quantity of white Wine, and a larg● Mace or two, and two or three slice● of Nutmeg, and Pepper grossly beaten, and salted them, boil it together, then put in your Oysterr and boil them, then take the yolk● of an Egg, and beat it well wit● wine Vinegar, then take up you Oysters, and let them cool, the● put in your Egg and let it boil take it off, and let it cool, and p● it up together.   

To make grout.  
Take some Wheat and Beane● and when you have made it in● Malt, then rittle it, then take som● Water, or some small Wort, an● heat it scalding hot, and put it in● a pail, then stir in the Malt, the take a piece of sour leaven, then stir it about and cover it, and let it stand till it will cream, then put in some Orange pills, than put it over the fire and boil it, keeping it stirring till all the white be gone.   

To make jelly of Marmalet.  
Take Quinces and pa●e them, cut them into water in little pieces, and when you have done all, then take them ●ut of the water and weigh them, and to every pound of Quinces, take five quarters of a pound of Sugar, and half a quarter▪ then put it into the skillet, and put as much water as will make it pretty thin, then set it on the fire and clarify it with the white of an Egg, and scum it off clear, then put in your Quinces, and let it boil a pretty pace, and cover it close, till it is pretty thick, then leave stirring it ●ill it is thick enough for Marmalet, ●hen take it off, and put it in your glass, and do it with your ●nife in little works, when you have done, let it stand, your costly must boil all the while, you must put it as much water as will ma●e it pretty thin, when it is boiled to a pretty good colour, then stir it and wei●● it, then take of loaf Sugar as much as it weighs, and boil it altogethe● to a jelly, then pour it into your Marmalet glass, then put it in ● stove, and put some ●ire in every day.   

To make jelly of Pippins.  
Take Pippins and pare them▪ and quarter them, and c●ar them lay them in water, and when yo● set them on the fire, shift them i● another water, and put them i● a skillet, and put as much water ● will cover them and a little mor● set them over the fire, and ma● them boil as fast as you can, whe● the Apples are soft, and the liqu● taste strong of the Apples, then ta● them off, and strain them throu● a pi●ce of canvas gently; take to pound of juice a pound of Suga● then set it on the fire, when it is melted, strain it into a basin, and rinse your skillet again, set it on the fire, and when it is boiled up then scum it, and make it boil as fast as you can, and when it is almost boiled, put in the juice of three Lem●ns strained through a cloth, if you will have Orange pill pare it thin▪ that the whi●e be not seen, and then l●y it in the water all night, then boil the● in the water till the pill be soft, then cut them in long pieces, than put it into the Sirrupe and ●ti● it about and fill your glasses, and let it stand till it be cold, and then it is ready to eat.   

To preserve green walnuts.  
Take Walnuts, and boil them till the water do taste bitter, then take them off and put them in cold water, and pill off the bark, and weigh as much Sugar as they weigh, and a little more water than will wet the Sugar, set them on the fire, and when they boil up, take them off, and let them stand two days, and boil them again once more.   

To preserve white Quinces.  
Take a pound of Quinces, boil them with the skins on, but core them and pare them, take a quarter of a p●u●d of Sugar, with water, no more than will wet the Sugar, put the Quinces into it presently, boil them as fast as may be, and skin them, when the syrup is thick take it up.   

To make Goosberry Tarts.  
Take a pint of gooseberries, and put them into a quarter of a pound of Sugar, and two spoonfuls of water, and put them on the fire, and stir them as you did the former.   

To preserve raspberries.  
Take as many as you please, a lay of Sugar, and a lay of raspberries, and so lay them into the ●ki●let, and as much Sugar as you think will make Sirrupe enough, and boil them, and put two spoonfuls of water in, boscom it, take it off, and let it stand.   

To preserve currants.  
Part them in the tops, lay a lain of Cur●ans, and a lain of Sugar, and so boil them as fast as you do raspberries, do not put in the spoon, but scum them, boil them till the syrup be pretty thick, then take them off, and let them stand till they be cold, and then put them in a glass.   

To preserve meddlers.  
Take the just weight of Sugar as they weigh, to a pound of Sugar put a pint and a half of water, scald them as long as the ski●s will come off, stone them at the head▪ put the water to the Sugar, and b●il it and strain it, put in the meddlers, boil them apace, let them stand till they be thick, then take them off.   

To preserve gooseberries.  
Take the fairest Goosber●ies you can get with the stalks on, prick three or four holes in every one of them, then take the weight of them in Sugar, lay the best part of the Sugar in the bottom of a silver or pewter dish, then lay your gooseberries one by one upon it, strew some of the rest of the Sugar upon them, and put two spoonfuls of the water, into half a pound, than set the Go●sb●r●i●s on a cha●ingdish of coals, and let them stand uncovered, scal●ing upon the fire a pretty while before they boil, but not too long, for then th●y will grow red, and when th●y b● b●iled, let them not boil too f●st when they be enough put them up▪ you must put the rest of the Sugar on them as they boil, and that w●ll harden them, and keep them from breaking.   

To make Goosberry Cakes.  
Prick as ●●ny Goosbe●ries as you please, and put them into an earthen p●●h●r, and ●et it in a kettle of water till they be soft, and then put them into a sive, and let them stand till all the juice be out, and weigh the juice, and as much Sugar, as syrup; first boil the sugar to a Candy, and take it off, and put i● the juice, and set it on again till it be hot, and take it ●ff, and set them in a press till they be dry, than they are r●●dy.   

To do gooseberries like Hops.  
Take pricks of black Thorn, then take gooseberries, and cut them a little a cross, t●ke out the stones, put them upon the pricks, weigh as much sugar, as they weigh & take a quart or a pint of water and put into the sugar and let it boil a while, then put in the hops, let them stand and scald two hours upon the coals till they be so●t, then take out the Hops, and boil the syrup a while, then take it off, and put in the Hops.   

To preserve Apricocks.  
First stone them and weigh them, and take as much sugar as Apricocks, put it in a basin, some in the bottom, and some on the top, let them stand all night, set them on the fire till they▪ be scalding hot, then heat them twice more.   

To make Apricock Cakes.  
Take as many Apricocks as you please, and pare them, put as much Sugar as they weigh, take more water than will melt the Sugar, then boil the Sugar and it together, till they be pretty stiff, then take them off, and put them in Saucers.   

To make Mackeroons  
Take half a pound of Almonds, put them in water, stamp them small, put in some Rose-water, a good spoonful of flower, four Eggs, half a pound of Sugar, in the beating of the Eggs, put in the Almonds, heat the oven hot enough to bake a Custard, put them in, when you have taken them out, let them stand till they be cold, they must be baked in earthen pa●s round, and buttered very thin.   

How to preserve White Damsons green.  
Take white Damsons, scald them in water till they be hard, then take them off, and pick as many as you please, take as much sugar as they weigh, strew a little in the bottom, put two or three spoonfuls of water, then put in the Damsons and the sugar, and boil them, take them off, then let them stand a day or two, then boil them again, take them off, and let them stand till they be cold.   

To preserve Mulberries.  
Take as many Mulberries as you please and as much sugar as they weigh: First wet the sugar with some juice of Mulberries▪ stir your sugar together, then put in your mulberries, then boil them apace: till you think they are boiled enough, then take them off, and boil the syrup a while, and put it into the Mulberries, let them stand till they be cold.   

To preserve Pippens white.  
Take some Pippens and pare them, and cut them the cross way, and weigh them, and to a pound of sugar, a pint of water, than put the sugar to the water, and then let it boil a while, and then put in the Pippens, and let them boil till they be clear at the Core, take them off, and put them up.   

To make whi●e Quince Cakes.  
Take Quinces and let them stand till they be cold, but not seethed till they be tender enough, then take them off, and pare them, then scrape off the softest, and do it through a sieve, and then weigh as much sugar as it doth weigh, and b●at it, and sift it into the Quinces, and stir it altogether, and set it on the coals, and stir it about, but let it not boil at all, but let it stand and cool, till it be pretty thick, then take it off, and put it in glass sancers.   

To preserve Grapes.  
Stamp and strain them, let it settle awhile, before you wet a pound of sugar, or grapes with the juice, stone the grapes, save the liquour, in the stoning take of the stalks, give them a boiling, take them off, and put them up   

To preserve Damsons.  
Take as many as you please, and weigh, as much Sugar as they weigh▪ and strew some in the bottom and some on the top▪ and you may w●t the sugar with some syrup, of Damsons, or a little water, than set them upon the fire and let them stand and soak softly about an hour, then take them off, and let them stand a day or two, then boil them up till you think they be enough, take them off, and put them up.   

How to make Cake of Lemons or Violets.  
Take ●f the ●●st double refined sugar, beaten very fine and seared through fine Tiffen●e, and to half a silver porringer of Sugar, put to it two spoonfuls of water, and boil it till it be almost Sugar again, than grate of the hardest rinded Lemon, then stir it into your sugar, put it into your Coffins of Paper, and when they be cold take them off.   

To preserve Quinces red.  
Take your Quinces and weigh them, to a pound put a pound of sugar, and half a pint of water, put your water to your Sugar, and let it stand, your Quinces must be scalded till they be tender, take them off, pare them, and core them, but not too much, than put them in the skillet where the sugar is, than set them on the fire, and let them boil two hours, if it be not enough, boil it a little more, pour it to the Quinces, and stop it close.   

To make biscuit Bread.  
Take a pound and a half of white loaf sugar, and so much flower, as much Anni●ested, Coliander seed, and Car●a●●y seed as you please, and twelve Eggs, three whites left out, take the sugar and sift it fine, and the flower also, and beat your eggs a little, then mingle them well together with four spoonfuls of damask Rose-water, beat them well together, and put in two spoonfuls more, and beat it again about an hour and a half in all, than butter plate trenchers, and fit them with stuff, scrape some Sugar on them, and blow it off again, heat your oven hot enough to bake a Pie, and let the lid stand up a little while, to draw down the heat from the top, then take the lid down again and let it stand till it be cool, that you may suffer your hand in the bottom, then set in the Plates, and set up the lid again until, they rise, then take them out and lose them from the plates, and scrape the bottoms, and let them stand four hours, than they be fit to eat.   

To preserve Grapes to look clea● and green.  
Take a pound of Grapes wit● no stalk● on them, when they d● begin to be ripe, then weigh as muc● double r●●ine● sugar beaten small then t●ke the grapes that were weighed, stone the● at the place wh●r● the stalks are, pull off the sk●ns▪ an● strain some Sugar in the bottom of the thing you do them in▪ and s● lay them in the sugar you did weigh till you have stoned and peeled the and so strew the sugar upon them then set them on the fire, and le● them boil as fast as can be, till ●h● syrup be pretty thick, then take then off, and put them up till they b● cold.   

To candy Apricocks.  
Take your Apricocks the fairest and scald them, and pill them, between two clothes crush the wait softly out of them as dry as you can without too much flatting them than take of seared sugar almos● as much as they weigh, and boil it altogether to a candy height, then take it off the fire, and lay the Apricocks in it one by one, with a feather anoint them over, then set them on a chafing-di●h of coals, and let them be through ●od but not boil, then take them off he fire, and set it in a stone or blood-warm oven, and twice a day set them on a fire, and turn them once at every heating, anointing them with a feather, and the same syrup every time you take them off the fire, this do until you see the syrup begin to sparkle, and full of eyes, then take them out of the syrup, and lay them on glass plates, and dry them in a stove or oven▪ turning them a day or two till they be dry, white Pear plums may be done thus.   

To make Paste of gooseberries, or Barberies, or English currants.  
Take any of these tender fruits, and boil them softly on a chafing-dish of coals, then strain them with the pap of a rotten Apple, then take as much sugar as it weighs, and boil it to a candy height, with as much Rose-water, as will melt the sugar, then put in the pap of your fruit into the hot sugar, and so let it boil leisurely, till you see it reasonable stiff, almost as thick as for Marmalet, than fashion it on a sheet of glass, and so put it into the Oven upon two Billets▪ that the glass may not touch the bottom of the Oven, for if it do, it will make the passed tough, and so let it dry leisurely, and when it is dry, you may box it, and keep it all the year.   

To make Paste of Oranges and Lemons.  
Take your Oranges and Lemons, and set on the fire two vessels of fair water at once, boil them, and then shift the water seven times, that the bitterness may be taken from them, and they very tender, then cut them through the midst, and take out the kernels; and wring out all the water from them, then beat them in an Alabaster mortar, with the paps of three or four Pippens, then strain it through a fine strainer, then take as much sugar as that pap doth weigh, being boiled to a candy height; with as much Rose-water as will melt the sugar, then put the pap of your Oranges and Lemons into the hot sugar, and so let it boil leisurely with stirring, and when you see it stiff as for▪ Manchet, than fashion it on a sheet of glass, and so set it in a Stove or Oven, and when it is throughly dry, box it for all the year.   

To make Paste royal in Spice.  
Take Sugar the quantity of four ounces, very finely beaten and seared, and put into it an ounce of Cinnamon, and Ginger, and a grain of Musk, and so beat it into paste, with a little Gum-Dragon steeped in Rose-water, and when you have beaten it into paste in a stone mortar, than ●oul it thin, and print it with your moulders, then dry it before the ●ire, and when it is dry, box and keep it all the year.   

To candy pears, Plums, or Apricocks, that shall look as clear as Amber.  
Take your Apricocks and Plums, and give every one a cut to the stone in the notch, and then cast Sugar on them, and bake them in an Oven as hot as for Manchet close stopped, bake them in an earthen psatter, let them stand half an hour▪ then take them out of the dish, and lay them one by one upon glass plates, and so dry them, if you can get glasses made like Marmalet boxes to layover them they will be sooner candied, this is the manner to candy any such fruit.   

To make passed royal white, that you may make Court bowls, or Caps, or Gloves, shoes, or any pretty thing Printed in M●ulds.  
Take half a pound of double refined Sugar, and beat it well, and searce it through a fine lawn, then put it into a fine Alabaster mortar, with a little Gum-dragon steeped in a little rose-water, and a grain of Musk, so beat them in a mo●ter till it come to a pretty paste, than roll it thin with a rolling pin, and print it with your moulders▪ like Gloves, shoes, or any thing else, and some you may ●oul very thin with a r●uling pin, and let dry in an Ashen dish, otherwise called a Court cap, and let it stand in the dish till it be dry, and it will be like a saucer, you must dry them on a board far from the fire, but you must not put them in an Oven, they will be dry in two or three hours; and be as white as snow, than you may guilt Box and Cap.   

Ta make fine Diet Bread.  
Take a pound of fine Flower twice or thrice dressed, and one pound and a quarter of hard Sugar finely beaten, and take seven new laid Eggs, and put away the yolks o● one of them, then beat them very well, and put four or five spoonfuls of rose-water amongst them, and then put them into an Alabaster or Marble mortar, and then put in the Flower and Sugar by degrees and beat it or pound it for the space of two hours, until it be perfectly white, and then put in an ounce of Canary seeds, than butter your Plates or Saucers; and put into every one, and so put them into the Oven; if you will have it gloss and icy on the top, you must wast it with a feather, and then strew Sugar very finely beaten on the top before you put it into the Oven.   

To preserve Apricocks.  
Take your Apricocks, and put them into a skillet of fair water and put them over the fire until they be something tender, then take them up out of the water, and take a bodkin and thrust out the stone at the top, and then peel off their skins, and when you have so done, put them into a silver dish or basin, and lay Sugar very finely beaten over and under them, then put a spoonful or two of water unto them, and set them over a ver● soft fire until they be ready, then take them up, and lay them 〈◊〉 another dish a-cooling, and if you see good boil the syrup a litt●e more, when they are cold, and the syrup almost cold, put them up in a galley-pot or glass altogether.   

To preserve Damsons.  
Take a pound or something more of pure Sugar finely beaten, and then take a pound of Dams●ns, and cut one scotch in the side of each of them, then put a r●w of Sugar in a silver dish or bas●n, and then lay in a row of Plums, and then cover it with Sugar, and so lay it in till they be all in, and then take two spoonfuls of clean water, and make a hole in the middle of them, and set it over a very soft fire, and look to it carefully, for fear the Sugar should burn, and when the Sugar is all dissolved, shake them together, and stir them gently, and then set them down, and cover them till they be cold, and when they are cold, set them upon the coals again, and then let them boil gently till they be ready, and when they are ready take them down, and take them every one by its stem, and cover them with the skins as well as you can, and then put them all one by one ●n a dish, and if the syrup be not boiled enough, set it over, and let it boil a little longer, and when▪ the Plums be cold, put them in a galley pot or glass, and pour the syrup to them while it is a little warm, you must not forget to take away the skin of the Plums as it riseth.   

To make pap of barley.  
Take barley, and boil it in fair water softly until it begin to break, than put that liquor out, then put as much hot water to it as you put forth, and so let it boil till it be very soft, then put it into a Cullender and strain it, then take a handful of Almonds, and grind them very well with your barley and some of the liquor, so season it with Sugar, and a little rose-water, a little whole Mace, and Cinnamon, and boil them well together.   

To candy Lemons and Oranges.  
Take the peels of your Oranges and Lemons, the white cut away, then lay them in water five or six days, shifting them twice every day, than seeth them till they be very tender, then take them out of the water, and let them lie till they be cold, then cut them in small pieces square, the bigness of a penny or less, then take to every three two ounces of Sugar, put to it a quantity of fair Water, and a less quantity of Rosewater, and make a syrup thereof, than scum it very clean, and put in your peels, and let them boil for the space of an hour or longer, if you find your liquor wanting, you may put in more water at your pleasure, then boil them a little space after with a little sharp fire, stirring it always for burning, then take it off the fire three or four times, stirring them all the while, and set them on again until they be candied.   

To m●ke Cakes of Almonds.  
Take one pound and a half of fine Flower, of Sugar twelve ounces beaten very fine, mingle them well together, then take half a pound of Almonds, blanch them, and grind them ●ine in a mortar, then strain them with as much Sack as will mingle the Flower, Sugar, and Almonds together, make a paste, bake them in an Oven not too hot.   

To make white Lemon Cakes.  
Take half a dozen of yellow Lemons the best you can get, then cut and pare them, leave none of the yellow behind, then take away the sour meat of it, and reserve all the white, and lay it in water two days, then seeth it in fair water till it be soft, then take it out▪ and set it by till he water be gone from it, then weigh it, and take twice the weight in Sugar, mince the white stuff very fine, then take an earthen pipkin, and put therein some fair Water, and some rose-water, if you have a pound of Sugar, you must have half a pint of Water, of both sorts alike, let your Water and Sugar boil together, than scum it, and put in the stuff, and so let them boil together, always stirring it till it be thick, it will show very thin, and when it is cold it will be thick enough.   

To make oil of Violets.  
Set the Violets in salad oil, and strain them, then put in other fresh Violets, and let them lie twenty days, then strain them again, and put in other fresh Violets, and let them stand all the year.   

To preserve Pomecitron.  
Take Pomecitron and grate off the upper skin, then slightly cut them in pieces as you think good, lay them in water four and twenty hours, then set over a posnet with fair water, and when it boyles put them in, and so shift till you find the water be not bitter, then take them up and weigh them, and to every pound of Pomecitron put ● pound and quarter of Sugar, the● take of your last water a pint and quarter, set your water and Sugar over the fire, then take two white of Eggs and beat them with a little fair water, and when your sirru● begins to boil, cast in the sam● that riseth from the Eggs, and s● let it boil, then let it run through a clean fine cloth, than put it in▪ clean Posnet, and when your syrup begins to boil, put in your Pomecitron, and let it boil softly three or four hours, until you find your syrup thick enough; be sure you keep them always under syrup, and never turn them, take them up, and put them into your glass, and when they be cold cover them.   

To candy Ringus Roots.  
Take your Ringus Roots and boil them reasonable tender, then peel them, and pith them, then lay them together, then take so much Sugar as they weigh, and put it into a posnet with as much rose-water as will melt it, then put in your Roots, and so let it boil very softly, until the Sugar be consumed into the Roots, then take them and turn them, and shake them till the Sugar be dried up, and then lay them a drying upon a lattice of wire until they be cold, in like sort you may candy any other Roots, which you please.   

To candy all kind of Fruitrages, as Oranges, Lemons, Citrons, lettuce stocks, the Sugar-candy, such as the Comfet-makers do candy the Fruits with.  
Take one pound of refined Sugar, and put it into a posnet with as much water as will wet it, and so boil it until it come to a candy height, then take all your fruit being preserved and d●yed, then draw them through your hot Sugar, and then lay them on your hardle, and in one quarter of an hour they will be finely candied.   

To candy all kind of flowers in ways of the Spanish Candie.  
Take double refined Sugar, put it in to a posnet with as much rose-water as will melt it, and put into it the pap of half a roasted Apple, and a grain of Musk, then let it boil till it come to a candy height, then put in your flowers being picked, and so let it boil, than cast them on a fine plate, and cut it in waves with your knife, than you may spot it with Gold and keep it.   

To make Essings.  
Take one peck of Oatmeal grots, the greatest you can get and the whitest, pick it clean from the black, and searce out all the smallest, then take as much evening Milk as will cover it and something more, boil it, and cool it again till it be blood-warm, then put it to the Oatmeal and let it soak all night, the next morning strain it from your Milk as dry as you can through a cloth, then take three pints of good Cream, boil it with a Mace and the yolks of eight Eggs, when it is boiled put it into your stuff, then put in six Eggs more whites and yolks, season it with a good quantity of Cinnamon, Nutmeg, and Ginger, and a less quantity of Cloves and Mace, put in as much Sugar as you think will sweeten it, have a good store of Suet shred small, and forget not Salt, so boil them.   

To make Sugar Cakes.  
Take one pound of fine Flower, one pound of Sugar finely beaten, and mingle them well together, then take seven or eight yolks of Eggs, and if your Flower be good, take one white or two as you shall think good, take two Cloves, and a pretty piece of Cinnamon, and lay it in a spoonful of Rosewater all night, and heat it almost blood-warm, temper it with the rest of your stuff, when the paste is made, make it up with as much haste as you can, bake them in a soft Oven.   

To make a calves-foot Pie.  
Take your calfs-fee, boil them, and blanch them, then boil them again till they be tender, then take out all the bones, season it with Cloves, Mace, Ginger, and Cinnamon, as much as you shall think good, then put in a good quantity of currants and Butter, bake your Pie in a soft oven, and when it is baked, take half a pint of white Wine Vinegar, beat three yolks of Eggs, and put to the coals, season it with Sugar and a little rose-water, always stirring it, than put it into your Pie, and let it stand half a quarter of an hour.   

To make a very good Pie.  
Take the backs of four white Herrings watered, the bones and skin taken away, then take so much Wardens in quantity pared and cored, half a pound of Rasins of the Sun stoned, mince all these together, and season it with Cinnamon and Ginger, and when the Pie is baked put in a little rose-water, and scrape Sugar on it, if you put in Butter, then put in a handful of grated bread.   

To make Simbals.  
Take fine Flower dried, and as much Sugar as Flower, then take as much whites of Eggs as will make it a paste, and put in a little rose-water, then put in a quantity of Co●iander seed, and anise seed, then mould it up in that fas●ion you will bake it in.   

To preserve Angelica roots.  
Take the roots and wash them, then slice them very thin, and lay them in water three or four days, change the water every day▪ then p●● the roots in a pot of water, and set them in the embers all night, in the morning put away the water, then take to a pound of roots four pints of water, and two pound of Sugar, let it boil, and scum it clean, then put in the roots, they will be boiled before the syrup, then take them up, and boil the syrup after, they will ask you a whole days work, for they must boil very softly; at St. Andrew's time is the best time to do them in all the year.   

To boil a Capon with brews.  
Take a Capon, and truss him to boil, set him on the fire in a good quantity of water, scum it very clean, before you set on your Capon put a little winter Savory and Thyme into the belly of it, and a little Salt and gross Pepper, when you have skummed it clean, cover it close to boil, then take a g●od handful of herbs, as Marigolds, Violet leaves, or any such green herbs as you shall think fit, wa●● them, and set them on the fire with some of the uppermost of the broth that boyles the Capon, then put into it good store of Mace, and boil it with the Capon, when the herbs be boiled, and the broth very green, and almost consumed away, take the uppermost of your ●apon and strain it together, and scald your brews, and put it into a dish, and lay the Capon on them.   

To make a Spice Cake.  
Take one bushel of Flower, six pound of Butter, eight pound of currants, two pints of Cream, a pottle of Milk, half a pint of good Sack, two pound of Sugar, two ounces of Mace, one ounce of Nutmegs, one ounce of Ginger, twelve yolks, two whites, take the Milk and Cream, and stir it all the time that it boyles, put your Butter into a basin, and put your hot seething Milk to it, and melt all the Butter in it, and when it is blood-warm temper the Cake, put not your currants in till you have made the paste, you must have some Ale yeast, and forget not Salt.   

To make Broth for a Neats-tongue.  
Take Claret Wine, grated Bread, currants, sweet Butter, Sugar, Cinnamon, Ginger, boil them altogether, then take the Neats-tongue, and slice it, and lay it in a dish upon sippets, and so serve it.   

To souse a Carp or Gurnet.  
Take fair Water and Vinegar, so that it may be sharp, then take parsley, Thyme, Fennell, and boil them in the broth a good while, then put in a good quantity of Salt, and then put in your Fish, and when it is well boiled put the broth into a vessel, and let it stand.   

To make a fine Pudding.  
Take crumbs of white Bread, and so much fine Flower, then take the yolks of four Eggs, and one white, a good quantity of Sugar, take so much good Cream as will temper it as thick as you would make Pancake batter, than butter your pan, and bake it, so serve it, casting some Sugar upon it, you must shred suet very small, and put into it.   

To make a Broth to drink,  
Take a Chicken, and a little of the neck of Mutton, and set them on, and scum it well, then put in a large Mace, and so let it boil while the Chicken be tender, then take the Chicken out; and beat it all to pieces in a stone mortar, and put it in again, and so let it boil from four pints to a little more than half a pint, then cast it through a strainer, and season it.   

To boil a Chicken, Partridge, or Pyton.  
Take your Chicken; and set it a-boiling with a little of the neck of Mutton, and scum it well, then put in a Mace, and so let it boil down, and when it it almost boiled, have some few herbs parboiled, as lettuce, Endive, spinach, Marigold leaves, for note these herbs are usually used to be boiled, which by course will hold their colour in boiling, and put some of these aforesaid herbs to the Chicken and Mutton, if you think your br●th strong enough, take out your Mutton, than you may put a little piece of sweet Butter, and a little verjuice, and a very little Sugar, and Salt, so serve it in with sippets,   

A Broth to drink.  
Take a Chicken and set it on, and when it boyles scum it, then put in a Mace, and a very little Oatm●al, and such herbs as the party requires, and boil it well down, and bruise the Chicken, and put it in again, and it is a pretty broth, and to alter it you may put in half a dozen Prunes, and leave out the herbs, or put them in, so when it is well boiled, strain it, and season it.   

A Broth to eat on fasting days.  
Take fair Water, and set it a-boiling, and when it boileth, put to it so much strained Oatmeal as you think will thicken it, and a large Mace, a handful of Raisins of the Sun, as many Prunes, and as many currants, if your quantity require it, so boil it, and when it is boiled, season it with Salt and Sugar, and a piece of sweet Butter if the time will allow it, and for an alteration, when this broth is boiled, put in a quantity of Cream, and it will do well.   

To make pomado.  
The quantity you will make set on in a posnet of fair water, and when it boyles put a Mace in, and a little piece of Cinnamon, and a handful of currants, and so much Bread as you think meet, so boil it, and season it with Salt and Sugar, and rose-water, and so serve it.   

To make a Caudle.  
Take Ale, the quantity that you mean to make, and set it on the fire, and when it is ready to boil, scum it very well, then cast in a large Mace, and take the yolks of two Eggs for one mess, or one draught, and beat them well, and take away the skin of the yolks, and then put them into the Ale, when it seethes, be sure to stir them well till it seeth again for a youngling, then let it boil a while, and put in your Sugar, and if it be to eat, cut three or four toasts of bread thin, and toast them dry, but not brown, and put them to the caudle, if to drink, put none.   

To make Almond Butter.  
Blanch your Almonds, and beat them as fine as you can with fair water two or three hours, then strain them through a linen cloth, boil them with Rose-water, whole Mace, and anise seeds till the substance be thick, spread it upon a fair cloth draining the whey from it, after let it hang in the same cloth some few hours, then strain it, and season it with Rose-water and Sugar.   

To stew Beef.  
Take a good Rump of Beef cut from the bones, shred Turnips and carrots small, and Spinnage and lettuce, put all in a pan, and let it stew four hours with so much water, and a quart of white Wine▪ as will cover it, when it is stewed enough, then put in a wine glass full of Elder vinegar, and serve it in with sippets.   

To souse a young Pig.  
Take a young Pig being scalded, boil it in fair water, and white Wine, put thereto Bay leaves, whole Ginger, and Nutmegs quartered, a few whole Cloves, boil it throughly, and leave it in the same broth in an earthen pot.   

To boil Flounders or pickerels after the Frencb Fashion.  
Take a pint of white Wine, the tops of young Thyme and Rosemary, a little whole Mace, a little whole Pepper, seasoned with Verjuice, Salt, and a piece of sweet Butter, and so serve it; this broth will serve to boil fish twice or thrice in, or four times.   

To make flesh of Apricocks.  
Take Apricocks when they are green, and pare them and slice them, and take half their weight in Sugar, put it to them, so put them in a skillet, and as much water as you think will melt the Sugar, so let them boil and keep them stirring till they be tender, and so take them off, and scum them very clean, so put them forth of the skillet and let them stand, take as much Sugar as you had before, and boil them to a candy height, and then put in your Apricoks, and set them over a soft fire, but let them not boil, so keep them with oft stirring, till the syrup begin to jelly, then put them in glasses, and keep them for your use.   

To make flesh of Quinces.  
Take Quinces, pare them, and core them, and cut them in halfs, boil them in a thin syrup till they be tender, then take them off, and let them lie in syrup, then take Quinces, pare them, and quarter them, take out the cores, put as much water to them as will cover them, then boil them till they be very tender, and then strain out the liquour clean from them, and take unto a pint of that liquour a pound of Sugar put as much water to the Sugar as will melt it, then boil it to a candy height, then stir the Quinces that are in the syrup as thin as you can: when your sugar is at a full Candy height, put in a pint of the liquour, than set it over a soft fire stirring it leisurely till the Sugar be dissolved, then put in half a pound of your slices, keeping it still stirring but not to boil, you must take the jelly of Quince kernels, that have lai● in water two or three hours, take two good spoonfuls of it and put it to the flesh, so keep it stirring leisurely till it begin to jelly upon the spoon, then put it into thin glasses, and keep it in a stove.   

To preserve Oranges.  
Take a pound of Oranges, and a pound of Sugar, pill the outward rind, and inward white skin off take juice of Oranges, put them in to the juice, boil them half an hour and take them off.   

To dry Cherries.  
Take the fairest Cherries, stone them, take to six pound of Cherries a pound of Sugar, put them into a skillet, straining the Sugar amongst them as you put them in, then put as much water to them as will boil them, then set them upon a quick fire, let them boil up, then take them off, and strain them very clean, put them into an earthen pan or pot, let them stand in the liquour four days, then take them up and lay them severally one by one upon silver dishes, or earthen dishes, set them into an oven after the bread being taken out, and so shift them every day upon dry dishes, and so till they be dry.   

To dry Peaches.  
Take Peaches and coddle them, take off the skins, stone them; take to four pound of Peaches, a pound of Sugar, then take a galley pot and lay a lay of Peaches, and a lay of Sugar, till all be laid out, then put in half a pint of water, so cover them close and set them in embers to keep warm, so let them stand ● night and a day, put them in a skillet, and set them on the fire to be scalding hot, then put them into your pot again, and let them stand four and twenty hours, then scald them again, then take them out of your syrup, and lay them on silver dishes to dry, you may dry them in an Oven when the bread is taken out, but to dry them in the Sun is butter, you must turn them every day into clear Dishes.   

To boil Veal,  
Take Veal and cut in thin slices, and put it into a Pipkin with as much water as will cover it, then wash a handful of currants, and as much prunes, then take a Court roll, and cut it in long slices like a butcher's skiver, then put in a little Mace, Pepper, and Salt, a piece of Butter, a little Vinegar, some crumbs of Bread, and when it hath stewed two hours, take it up and serve it.   

To boil a Capon in white Broth  
Truss a Capon to boil, and put it into a Pipkin of water, and let it boil two hours, and when it is boiled, take up a little of the broth, then take the yolks of Eggs, and beat them very fair with your broth that you take up, then set it by the fire to keep warm, season it with grated Nutmeg, Sugar and Salt, then take up your Capon, and pour this broth on it with a little Sack, if you have it, garnish it with sippets, and serve it, remember to boil whole Mace with your Capon, and Marrow, if you have it.   

To boil a Capon or Chicken in white Broth with Almonds.  
Boil your Capon as in the other, then take Almonds, and blanch them, and beat them very small, putting in sometimes some of your broth to keep them from oiling, when they are beaten small enough, put as much of the uppermost broth to them as will serve to cover the Capon, then strain it, and wring out the substance clear, than season it as before, and serve it with marrow on it.   

To boil Brawn.  
Water your Brawn four and twenty hours, and wash and scrape it four or five times, then take it out of the water, and lay it on a fair table, then throw a handful of Salt on every collar, then bind them up as fast as you can, with Hemp, base, or Incle, then put them into your kettle when the water boileth, and when it boileth, scum it clean, let it boil until it be so tender that you may thrust a straw through it, then let it cool until the next morning, by the soused meats you may know how to souse it.   

To boil a gammon of Bacon.  
Water your Gammon of Bacon twenty four hours, then put it into a deep kettle with some sweet hay, let it boil softly six or seven hours, then take it up with a scummer and a plate, and take off the skin whole, then stick your Gammon full of Cloves, strew on some gross Pepper, then cut your skin like sippets, and garnish your Gammon, and when you serve it, stick it with bays.   

To boil a rabbit.  
Flay and wash a rabbit, and slit the hinder legs on both sides of the backbone, from the forward, and truss them to the body, set the head right up with a skiver, right down in the neck, then put it to boiling with as much water as will cover it, when it boils, scum it, season it with Mace, Ginger, Salt, and Butter, then take a handful of Parsley, and a little Thyme, boil it by itself, then take it up, beat it with a back of a knife, then take up your rabbit, and put it in a dish, than put your herbs to your broth, and scrape in a carrot root, let your broth boil a little while, put in salt, pour it on your rabbit and serve it   

To boil a Mallard with a Cabbage.  
Half roast your fowl, then take it off, and case it down, then put it into a Pipkin with the gravy, then pick and wash some Cabbage, and put to your Mallard with as much fair water as will cover it, then put in a good piece of Butter, and let it boil an hour, season it with Pepper and Salt, and serve it upon sops,   

To boil a Duck with Turnips.  
Half roast her, then cover it with liquour, boil your Turnips by themselves half an hour, then cut them in Cakes & put them to your Duck, with butter and pa●sley chopped small, and when it hath boiled half an hour season it with Pepper and Salt, and serve them upon sops.   

To boil Chicken, and Sorrel Sops.  
Truss your Chickens, and boil them in water and salt very tender, then take a good handful of Sorrel, and beat it stalks and all, then strain it, and take a Manchet, and cut it in sippets and dry them before the fire, then put your green broth upon the coals, season it with Sugar, and grated Nutmeg, and let it stand until it be hot, then put your sippets into a dish, put your Chickens, upon them, and pour sauce upon it, and serve it.   

To boil a Pike in white Broth.  
Cut your▪ Pike in three Pieces, and boil it with water and salt, and sweet herbs, let it boil until it stain, then take the yolks of half a dozen Eggs, and beat them with a little Sack, Sugar, melted Butter, and some of the Pikes broth, then put it on the fire to keep warm, but stir it often lest it curdle, then take up your Pike, and put the head and tail together, then cleave the other pieces in two, take out the back bone, and put the one piece on the one side, and the other piece on the other side, but blanch all, then pour on your white broth, garnish your dish with sippets and boiled Parsley, and strew on powder of Ginger, and wipe the edge of the dish round, and serve it.   

To boil divers kinds of Fishes.  
Bat, Conger, Thornback, Plaice, Salmon, Trout, or Mullet, boil any of these with Water, Salt, and sweet herbs, when they boil scum it very clean, then put in Vinegar and let it boil till you think it is enough, your liquour must be very hot of the Salt, then take it off, you may let it stand five or six days in the liquour, then if you would keep it longer, pour that liquour away, and put Water and Salt to it, or sousing drink, you must remember to let your Mullets boil softly, and your Thornback and other fish very fast, you must blanch your Thornback while it is warm, and when you serve any of these fishes, strew on some green herbs.   

To make salad of all manner of herbs.  
Take your herbs and pick them clean, and the flowers, wash them clean, and swing them in a strainer, then put them into a dish, and mingle them with cucumbers, and Lemons, sliced very thin, then scrape on Sugar, and put in Vinegar and Oil, then spread the flowers on the top, garnish your dish with hard Eggs, and all sorts of your flowers, scrape on Sugar and serve it.   

To stew steaks between two dishes.  
You must put Parsley, currants, Butter, verjuice, and two or three yolks of Eggs, Pepper, Cloves, and Mace, and so let them boil together, and serve them upon sops, likewise you may do steaks of Mutton or Beef.   

To stew Calves feet.  
Boil them and blanch them, cut them in two, and put them into a Pipkin with strong broth, then put in a little powder of Saffron, and sweet Butter, Pepper, Sugar, and some sweet herbs finely minced, let the ●●st●w an hour, put in salt and serve them.   

To stew a Mallard.  
Roast your Mallard half enough▪ then take it up, and cut it in little pieces, than put it into a dish with the gravy, and a piece of fresh Butter, and a handful of Parsley ch●pt small, with two or three Onions, and a cabbage-lettuce, le● them stew one hour, than season i● with Pepper and Salt, and a little verjuice, then serve it.   

To stew Trouts.  
Draw your Trouts, and wash them, and then put them into a dish with white Wine and water and a piece of fresh Butter, then take a handful of Parsley, a little Thyme and a little Savo●ie, mince these small, and put to your Tr●uts with a little Sugar, let them stew hal● an hour, then mingle the yolks of two or three hard Eggs, and strew them on your Trouts with Pepper and Salt, then let them stew a quarter of an hour, and serve them.   

To stew Smelts or Flounders.  
Put your Smelts or Flounders into a deep dish with white Wine and Water, a little Rosemary and Thyme, a piece of fresh Butter and some large Mace, and salt, let them stew half an hour, then take a handful of Parsley, and boil it, then beat it with the back of a knite, then take the yolks of three or four Eggs, and beat them with some of your fish broth, than dish up your fish upon sippets, pour on your sauce, scrape on Sugar and serve it.   

To stew a rabbit.  
Half roast it, then take it off the spit, and cut it in little pieces, and put it into a dish with the gravy, and as much liquour as will cover it▪ then put in a piece of fresh butter▪ and some powder of Ginger, some Pepper and Salt, two or three Pippins minced small, let these stew an hour, than dish them upon sippets   

To stew a Pullet or Capon.  
Half roast it, then cut it into pieces, and put it into a dish with the gravy, and put in a little Clove and Mace, with a few Barbe● berries or Grapes, put these to you Pullet with a pint of Claret, and piece of Butter, let these stew a● hour, dish them upon sippets, an● serve it.   

To stew cold Chickens.  
Cut them up in pieces, put then into a Pipkin of strong broth, an● a piece of Butter, then grate some bread, and a Nutmeg, thicken yo● broth with it, season your meat wi● gross Pepper, and Salt, dish it up on sippets, and serve it.   

To make Paste for a pastry of Venison.  
Take almost a peck of flower wet it with two pound of butter, an● as much suet, then wet your Past●▪ put in the yolks of eight or ten Eggs, make it reasonable lithe paste, than roll it out, and lay on suet; First lay a paper under your paste, then lay on your Venison, close it, pink it, baste it with butter, and bake it, when you draw it out, baste it with butter again.   

To make Paste for a Pie to keep long.  
Your flower must be of Rye, and your liquour nothing but boiling water, make your paste as stiff as you can, raise your Coffin very high, let your bottom and sides be very thick, and your lid also.   

To make Paste for a Custard.  
Your liquour must be boiling water, make your paste very stiff, than roll out your paste, and if you would make a great Tart, then raise it, and when you have done, cut out the bottom a little from the side, than roll out a thin sheet of paste, lay a paper under it, strew flower that it may not stick to it, than set your coffin on it of what fashion you will, then dry it, and f● it, and bake it.   

To make Paste for buttered Loaves.  
Take a pottle of flower, put there to Ginger, and Nutme●s, the wet it with Milk, yolks of Eggs Y●st, and Salt, then make ● up into little loaves, then butte● a paper, and put the loaves on it▪ then bake them, and when they are baked draw them forth, and cut them in cakes, butter them, then se● them as they were, scrape on Sugar and serve them.   

To make Paste for dumplings.  
Season your flower with Pepper Salt, and Y●st▪ let your water be more than warm, then make the● up like Manchets, but let them b● somewhat little,▪ then put them into your water when it boileth, and le● them boil an hour, than butter them.   

To make puff-paste.  
Take a quart of flower, and a pound and a half of butter, and work the half pound of butter dry into the flower, then put three or four Eggs to it, and as much cold water as will make it lithe paste, then work it in a piece of a foot long then strew a little flower on the table, and take it by the end, beat it until it stretch long, than put the two ends together, and beat it again and so do five or six times, then work it up round, and roll it up broad, then beat your pound of butter with a rolling pin, that it may be lithe, then take little bits of your butter, and stick it all over the paste, then fold up your paste close, and coast it down with your rolling pin, and roll it out again, and so do five or six times, then use it as you will.   

To bake a gammon of Bacon.  
You must first boil it two hours, before you stuff it, stuff it with sweet herbs, and hard Eggs chopped together with Parsley.   

To bake fillets of Beef, or clods, in stead of red Deer.  
First take your Beef, and lard it very thick, than season it with Pepper and Salt, Ginger, Cloves and Mace good store, with a great deal more Pepper and Salt than you would do to a piece of Venison, then close it, and when it is baked put in some Vinegar, Sugar, Cinnamon and Ginger, and shake it well, then stop the vent-hole, and let it stand three weeks before you spend it.   

To bake Calves Feet.  
Season them with Pepper, Salt, and currants, when they be baked▪ take the yolks of three or four Eggs, and beat them with verjuice or Vinegar, Sugar, and grated Nutmeg, put it into your pie, scrape on sugar and serve it.   

To bake a Turkey.  
Take out his bones and guts, then wash him, then prick his back together again, then perboil him, season him with Pepper and Salt, stick some Cloves in the breast of him, than lard him, and put him into your Coffin with butter, in this sort you may bake a Goose, Pheasant, or Capon.   

To bake a Hare.  
Take out his bones, and beat the flesh in a mor●er with the Liver, than season it with all sorts of spices, then work it up with three or four yolks of Eggs, then lay some of it all over the bottom of your pie, then lay on some Lard, and so do until you have laid on all, then bake it well with good store of sweet Butter.   

To bake Quinces or Wardens, so as the fruit look red, and the crust white.  
Your Wardens must be stewed in a Pipk in with Claret Wine, Sugar, Cinnamon, and Cloves, then cover your Pipkin with a sheet of paste, and let it stand in the oven five or six hours, then raise a Coffin of short paste, put in your Wardens with sugar, and put it into the Oven, when it hath stood an hour, take it out and wash it with Rose-water and Butter, then scrape on sugar, and put it in a quarter of an hour more, and it will be red upon the top, then scrape on sugar and serve it.   

To bake Chucks of Veal.  
Perboil two pound of the lean flesh of a leg of Veal, so it may be eaten, mince it as small as grated bread, with four pound of Beef Suet, than season it with Biskay Dates, and Carraways, Rose-water, Sugar, Raisins of the Sun and currants, Cloves, Mace, Nutmeg, and Cinnamon, then mingle them all together, fill your pies, and bake them.   

To bake a Chicken Pie.  
Season your Chicken with Nutmeg, Salt, and Pepper, and Sugar, then put him into your coffin, then take some Marrow and season with the same Spice, than roll it in yolks of Eggs, and lay it on your Chicken with minced Dates, and good store of Butter, then bake it, and put in a little Sack, or Muscadine, or white Wine and Sugar, then shake it, scrape on Sugar, and serve it.   

To bake a Steak Pie.  
Cut a neck of Mutton in steaks, beat them with a cleaver, season them with Pepper, and Salt, and Nutmeg, then lay them on your Coffin with Butter and large Mace, then bake it, then take a good quantity of parsley, and boil it, beat it as soft as the pulp of an Apple, put in a quarter of a pint of Vinegar, and as much white Wine with a little Sugar, warm it well, and pour it over your steaks, then shake it, that the gravy and the liquor may mingle together, scrape on Sugar, and serve it.   

To make an Italian Pudding.  
Take a ●●anchet, and cut it in square pieces like a Die, then put to it half a pound of Beef suet minced small, Raisins of the Sun the stones picked out, Cloves, Mace, minced, Dates, Sugar, Marrow, Rosewater, Eggs, and Cream, mingle all these together, and put it into a dish fit for your stuff, in less than an hour it will be baked, then scrape on Sugar, and serve it.   

To bake a Florentine.  
Take the kidney of a loin of Veal, or the wing of a Capon, or the leg of a rabbit, mince any of these small with the Kidney of a loin of Mutton, if it be not fat enough, than season it with Cloves, Mace, Nutmegs, and Sugar, Cream, currants, Eggs, and rose-water, mingle these four together, and put them into a dish between two sheets of paste, then close it, and cut the paste round by the brim of the dish, then cut round about like virginal keys, then turn up one, and let the other lie, then pinks it, cake it, scrape on Sugar, and serve it.   

To roast a Breast of Veal.  
Take parsley, and Thyme, wash them, and chop them small, then take the yolks of five or six Eggs, grated Bread, and Cream, mingle them together with Cloves, Mace, Nutmeg, currants, and Sugar, then raise up the skin of the Breast of Veal, and put in your stuff, prick it up close with a skiver, then roast it, and baste it with Butter, when it is roasted, wring on the juice of Lemon, and serve it.   

To roast a Hare.  
Case your Hare, but cut not off her ears, nor her legs, then wash her, and dry her with a cloth, then make a pudding and put into her belly, then sow it up close, then truss her as if she were running, then spit her, then take some Claret Wine, and grated Bread, Suga● and Ginger, Barberries, a● Butter, boil these together for yo● sauce.   

To roast a Shoulder of Mutton.  
Roast it with a quick fire, the the fat may drop away▪ and wh● you think it is half roasted set a dis● under it, and slash it with a kni● across as you do Pork, but y● must cut it down to the bone o● both the sides, till the gravy ru● into the dish, baste it no more afte● you have cut it, put unto the gra● half a pint of white Wine Vinega● a handful of Capers and Olives five or six blades of Mace, and ● handful of Sugar, and stew a● these together, and pour it on you● meat.   

To roast a Neats-tongue.  
Boil him, and blanch him, cu● out the meat at the butt end, an● mingle it with Beef suet as muc● as an Egg, than season it with Nutmeg, and Sugar, Dates, currants, ●nd yolks of raw Eggs, then put your meat to your Tongue, and ●ind it with a Caul of Veal or Mutton, then roast it, baste it with Butter, save the gravy, and put hereto a little Sack or Muscaline, let it stew a little while, ●hen pour it on your Tongue, and ●erve it.   

To roast a Pig with a Pudding in his belly.  
Flay a fat Pig, truss his head ●ooking over his back, than temper ●s much stuff as you think will ●ll his belly, than put it into your Pig, and prick it up close, when it ●s almost roasted wring on the ●uyce of a Lemon, when you are ready to take it up, take four or five yolks of Eggs, and wash your Pig ●ll over, mingle your bread with a ●ittle Nutmeg and Ginger, then ●ry it, and take it up as fast as you ●an, let your sauce be Vinegar, Butter, and Sugar, the yolk of a ●ard Egg minced, and serve it hot.   

To roast a Leg of Mutton.  
Cut holes in a Leg of Mutton with a knife, then thrust in slices o● Kidney suet, and stick it with Cloves, roast it with a quick fire when it is half roasted cut off ● piece underneath, and cut it into thin slices, then take a pint of great Oysters with the liquor, three or four blades of Mace, a little Vinegar and Sugar▪ stew these till the liquor be half consumed, than dish up your Mutton, pour on the sauc● and serve it.   

To roast a Neck of Mutton.  
Cut away the swag, and roast i● with a quick fire, but scorch it not, baste it with Butter a quarter of an hour, after wring on the juice of half a Lemon, save the gravy then baste it with Butter again wring on the other half of the Lemon, when it is roasted, dry it with Manchet and grated Nutmeg than dish it, and pour on you● sauce.   

To roast a Shoulder or Haunch of Venison, or a Chine of Mutton.  
Take any of the meats and lard them, prick them with Rosemary, ●aste them with Butter, then take half a pint of Claret Wine, Cinnamon, Ginger, Sugar, and grated Bread, Rosemary, and Butter, let all boil together until it be as thick as Watergruel, then put in a little rose-water and Musk, it will make your Gallintine taste very pleasantly, put it on a fitting dish, draw off your meat, and lay it into that dish, strew it with Salt.   

To roast a Shoulder or Fillet of Veal  
Take parsley, winter Savory, and Thyme, mince these small with hard Eggs, season it with Nutmeg, Pepper, currants, work these together with raw yolks of Eggs, than stuff your meat with this, roast it with a quick fire, baste it with Butter, when it is roasted, take the gravy and put thereto Vinegar, Sugar, and Butter, let it boil, when your meat is roasted pour this sauce on it, and serve it.   

To roast a Giggit of Mutton.  
Take your Giggit, with Cloves and Rosemary, and lard it, roast it, baste it with Butter, and save the gravy, put thereto some Claret Wine, with a handful of Capers, season it with Ginger and Sugar, when it is boiled well, dish up your Giggit, and pour on your sauce.   

To fry Chickens.  
Boyle your Chickens in Water and Salt, then quarter them into a pan with sweet Butter, and let them fry leisurely, than put thereto a little verjuice, and Nutmeg, Cinnamon, and Ginger, the yolks of two or three raw Eggs, stir these well together, and dish up your Chickens, pour the sauce upon them.   

To fry calfs-fee.  
Boil them, and blanch them, then cut them in two, then take good store of parsley, put thereto some yolks of Eggs, season it with Nutmeg, Sugar, Pepper, and Salt, and then roll your calfs-fee in them, and fry them with sweet Butter, then boil some parsley and beat it very tender, put to it Vinegar, Butter, and Sugar, heat it hot, than dish up your Feet upon sippets, pour on your sauce, scrape on some Sugar, and serve it hot.   

To fry Tongues.  
Boil them, and blanch them, cut them in thin slices, season them with Nutmeg, Sugar Cinnamon, and Salt, then put thereto the yolks of raw Eggs, the core of a Lemon cut in square pieces like a Die, then fry them in spoonfuls with sweet Butter, let your sauce be white Wine, Sugar, and Butter, heat it hot, and pour it on your Tongues, scrape on Sugar, and serve it.   

To make Fritters.  
Make your Batter with Ale, and Eggs, and yeast, season it with Milk, Cloves, Mace, Cinnamon, Nutmeg, and Salt, cut your Apples like beans, then put your Apples and Butter together, fry them in boiling Lard, strew on Sugar, and serve them.   

To souse Brawn.  
Take up your Brawn while it be hot out of your boiler, then cover it with Salt, when it hath stood an hour, turn the end that was under upward, then strew on Salt upon that, then boil your sousing drink, and put thereto a good deal of Salt, when it is cold, put in your Brawn with the Salt that is about it, and let it stand ten days, then change your sousing drink, and as you change your sousing drink put in Salt, when you spend it, if it be too salt, change it in fresh drink.   

To souse a Pig.  
Cut off the head, and cut your Pig into two fleikes, and take out the bones, then take a handful of sweet herbs. and mince them small, than season your Pig and herbs with Nutmeg, Ginger, Cloves, Mace, and Salt, then strew your herbs in the inside of your Pig, than roll them up like two collars of Brawn, then bind them in a cloth fast, than put them a-boiling in the boiling pot, put in some Vinegar and Salt, when they are boiled very tender, take them off, let them stand in the same liquor two or three days, then put them into sousing drink, and serve it with Mustard and Sugar.   

To souse eels.  
Take two fair eels and flay them, cut them down the back, and take out the bones, and take good store of parsley, Thyme, and sweet Majoram, mince them small, season them with Nutmeg, Ginger, Pepper, and Salt, strew your herbs in the inside of your eels▪ then roll them up like a choler of Brawn, put them into a cloth, and boil them tender with Salt and Vinegar, when they are boiled, then take them up, let it be in the pickle two or three days, and then spend them.   

To souse a Breast of Veal.  
Take out the bones of a Breast of Veal, and lay it in water ten or twelve hours, then take all manner of sweet herbs and mince them small, then take a Lemon and cut it in thin slices, then lay it with your herbs in the inside of your Breast of Veal, than roll it up like a choler, and bind it in a cloth, and boil it very tender, than put it into sousing drink and spend it.   

To souse a Tench or Barbell.  
First cut them down the back, then wash them, then put them a-buyling with no more water than will cover them, when they boil, put in some Salt and Vinegar, scum it very clean, when it is boiled enough take it up, and put it into a dish fit for the Fish, then take out the bones, pour on as much liquor as will cover it, with grated Nutmeg, and powder of Cinnamon, when it is cold serve it.   

To souse a Fillet of Veal.  
Take a fair Fillet of Veal, and lard it very thick, but take out the bones, season it with Nutmeg, Ginger, Pepper, and Salt, than roll it up hard, let your liquor be the one half white Wine, the other half Water, when your liquor boileth put in your meat, with Salt, and Vinegar, and the peel of a Lemon, then scum it very clean, let it boil until it be tender, then take it not up until it be cold, and souse it in the same liquor.   

To marble Beef, Mutton, or Venison.  
Stick any of these with Rosemary and Cloves, then roast it, being first jointed very well, then baste it often with Water and Salt, and when it is throughly roasted, take it up and let it cool, then take Claret Wine, and Vinegar, and as much Water, boil it with Rosemary, bays, good store of Pepper, Cloves, Salt, when it hath boiled an hour take it off, and let it cool, than put your meat into a vessel, and cover it with this liquor and herbs, then stop it up close, the closer you stop it, the longer it will keep.   

To marble Fish.  
Take Flounders, Trouts, Smelts, or Salmons, Mullets, Makrels, or any kind of shell Fish, wash them, and dry them with a cloth, then fry them with salad oil, or clarified Butter, fry them very crisp, then make your pickle with Claret Wine, and fair Water, some Rosemary, and Thyme, with Nutmegs cut in slices, and Pepper, and Salt, when it hath boiled half an hour take it off, and let it cool, than put your Fish into a vessel, cover it with liquor and Spice, and stop it close.   

To make a Tart of Wardens.  
You must first bake your Wardens in a pot, then cut them in quarters and core them, then put them into your Tart, with Sugar, Cinnamon, and Ginger, then close up your Tart, and when it is almost baked do it as your Warden Pie, scrape on Sugar and serve it.   

To make a Tart of green Pease.  
Take green Pease and seeth them tender, then pour them out into a Cullender, season them with Saffron, Salt, and sweet Butter, and Sugar, then close it, then bake it almost an hour, then draw it forth and ice it, put in a little verjuice, and shake it well, then scrape on Sugar, and serve it.   

To make a Tart of Rice.  
Boyle your Rice, and pour it into a Cullender, than season it with Cinnamon, Nutmeg, Ginger, and Pepper, and Sugar, the yolks of three or four Eggs, then put it into your Tart with the juice of an Orange, then close it, bake it, and ice it, scrape on Sugar, and serve it.   

To make a Tart of meddlers.  
Take meddlers that are rotten, then scrape them, then set them upon a Chafing dish of coals, season them with the yolks of Eggs, Sugar, Cinnamon, and Ginger, let it boil well, and lay it on paste, scrape on Sugar, and serve it.   

To make a Tart of Cherries.  
Take out the stones, and lay the Cherri●s into your Tart, with Sugar, Ginger, and Cinnamon, then close your Tart, bake it, and ice it, then make a syrup of Muskadine and Damask-water, and pour this into your Tart, scrape on Sugar, and serve it.   

To make a Tart of Strawberries.  
Wash your Strawberries, and put them into your Tart, season them with Sugar, Cinnamon, Ginger, and a little red Wine, then close it, and bake it half an hour, ice it, scrape on sugar, and serve it.   

To make a Tart of Hips.  
Take Hips, and cut them, and take out the seeds very clean, then wash them, season them with Sugar, Cinnamon, and Ginger, then close your Tart, bake it, ice it, scrape on Sugar, and serve it.   

To make a Pippin Tart.  
Take fair Pippins and pare them, then cut them in quarters and core them, than stew them with Claret Wine, Cinnamon, and Ginger, let them stew half an hour, then pour them out into a Cullender, but break them not, when they are cold, lay them one by one into the Tart, then lay on Sugar, bake it, ice it, scrape on sugar, and serve it.   

To scald Milk after the Western fashion.  
When you bring your Milk from the Cow strain it into an earthen pan, and let it stand two hours, then set it over the fire until it begin to heave in the middle, then take it off, but jog it as little as you can, then put it in a room where it may cool, and no dust fall into it, this Milk or Cream you may keep two or three days.   

To make a Junket.  
Take Ewes or goat's Milk, if you have neither of these, then take cow's Milk, and put it over the fire to warm, then put in a little Runnet to it, then pour it out into a dish, and let it cool, then strew on Cinnamon and Sugar, then take some of your aforesaid Cream and lay on it, scrape on Sugar, and serve it.   

To make Bonny Clutter.  
Take Milk, and put it into a clean earthen pot, and put thereto Runnet, let it stand two days, i will be all in a curd, than season it with some Sugar, Cinnamon, and Cream, then serve it, this is best in the hottest of the summer.   

To make a Whitepot.  
Take a quart of Cream, and put it over the fire to boil, season it with Sugar, Nutmeg, and Cinnamon, Sack, and rose-water, the yolks of seven or eight Eggs, beat your Eggs with Sack and Rosewater, then put it into your Cream, stir it that it curdle not, then pare two or three Pippins, core and quarter them, and boil them with a handful of Raisins of the Sun, boil them tender, and pour them into a Cullender, then cut some sippets very thin, and lay some of them in the bottom of the dish, and lay on half your Apples and currants, then pour in half your Milk, then lay on more sippets, and the rest of your Apples and Raisins, then pour on the rest of your Milk, bake it, scrape on Sugar, and serve i●.   

To make a Pudding in haste.  
Take a pint of Milk, and put thereto a handful of Raisins of the Sun, and as much currants, and a piece of Butter, then grate a Manchet, and a Nutmeg also, and put thereto a little Flower, when your Milk boileth put in your bread, let it boil a quarter of an hour, and put in a piece of Butter in the boiling of it, and stir it always, than dish it up, pour on Butter, and serve it.   

To make a Pudding in a dish.  
Take a quart of Cream, put thereto a pound of Beef suet minced small, put it to your Milk, season it with Nutmeg, Sugar, and rose-water, and Cinnamon, then take some seven or eight Eggs, and beat them very well, then take a c●st of Manchets, and grate them, and put unto it, then mingle these together well, then put it into a dish, and bake it, when it is baked, scrape on sugar, and serve it.   

To boil Cream.  
Take a quart of Cream, and set it a-boiling with Mace, whilst your cream is boiling, cut some thin sippets, then take seven or eight yolks of Eggs, beat them with rose-water, and Sugar, and a little of your cream, when your cream boileth, take it off the fire, and put in your Eggs, and stir it very fast that it curdle not, then put your sippets into the dish, pour in your cream and let it cool when it is cold, scrape on Sugar, and serve it.   

To draw Butter.  
Take your Butter and cut it into thin slices, put it into a dish, than put it upon the coals where it may melt leisurely, stir it often, and when it is melted put in two or three spoonfuls of Water, or Vinegar, which you will, then stir and beat it until it be thick.   

Lady os Arundels Manchet  
Take a bushel of fine Wheat flower, twenty Eggs, three pound of fresh Butter, then take as much Salt and barm as to the ordinary Manchet, temper it together with new Milk pretty hot, then let it lie the space of half an hour to rise, so you may work it up into bread, and bake it, let not your Oven be too hot.   

To boil Pigeons.  
Boil them in water and salt, take a handful of parsley, as much Thyme stripped, two spoonfuls of Capers minced altogether, and boil it in a pint of the same liquor a quarter of an hour, then put in two or three spoonfuls of Verjuy●e, two Eggs beaten, let it boil a little, and put too a little Butter, when you have taken it off the fire, stir this altogether, and pour it upon the Pigeons, with sippets round the dish.   

A Florendine of sweetbreads or kidneys.  
Parboil three or four kidneys, and mince them small, season them with Nutmeg, one stick of Cinnamon, beat as much Sugar as will sweeten it, and a penny loaf grated, and the Marrow of three bones in good pieces, and a quarter of a pound of Almond paste, a glass of Mallego Sack, two spoonfus of Rosewater, a grain of Musk, and one grain of ambergris, and a quarter of a pint of Cream, three or four Eggs, and mix it altogether, and make it up in puff paste, and bake it three quarters of an hour.   

A Pork Pie.  
Boyle your leg of Pork, season it with Nutmeg, and Pepper, and Salt, bake it five hours in a high round Pie   

A Chicken Pie.  
Scald and season your Chickens with Nutmegs, as much Sugar as Cinnamon, Pepper, and Salt, then put them into your Pie, then put three quarters of quartered lettuce, and six Dates quartered, and a handful of gooseberries, and half a sliced Lemon, and three or four branches of Barberries, and a little Butter, you may use to four Chickens three Marrow bones rolled in yolks of Eggs, and Ringo roots, and some preserved lettuce; make a caudle and put in when the Pie comes out of the oven, an hour and a half is enough to stand in the oven.   

A Lamb Pie.  
Take the same Ingredients you did for the Chicken Pie, only leave out the Marrow, the Ringo roots, and the preserved lettuce, make your caudle of white Wine, verjuice, and Butter, put it in when your Pie comes out of the oven.   

Sauce for a Shoulder of Mutton.  
Take a spoonful of herbs, and as many Capers, half a pint of white Wine, half a Nutmeg, and two Eggs, when it is boiled put a piece of butter to the gravy, when 'tis boiled, take it off, and put the butter in.   

A Lumber Pie.  
Take three or four sweetbreads of Veal, parboil and mince them very small, then take the curd of a quart of Milk, turned with three Eggs, and half a pound of Almond paste, and a penny loaf grated, mingle these together, then take a spoonful of sweet herbs minced very small, also six ounces of Oringado and mince it, than season all this with a quartern of Sugar, and three Nutmegs, then take five Dates, and a quarter of a pint of Cream, four yolks of Eggs, three spoonfuls of rose-water, three or four Marrow bones▪ mingle all this together, except the Marrow, then make it up in long boles about the bigness of an Egg, and in every bowl put a good piece of Marrow, put these into the Pie, then put in a quarter of a pound of butter, and half a sliced Lemon, then make a caudle of white Wine, Sugar, and verjuice, put it in when you take your Pie out of the Oven, you may use a grain of Musk and ambergris▪   

An Oyster Pie.  
Season your Oysters with Nutmegs, Pepper, and Salt, and sweet herbs, your Oysters being first thrown into scalding water and parboyled, season them, and put them into the Pie, put two or three blades of Mace, and half a sliced Lemon, and the marrow of two bones rolled in the yolks of Eggs, and some butter, then let your Pie stand almost an hour in the Oven, then make a caudle of verjuice, butter, and sugar, put it into your Pie when you take it out of the oven; you may use two Nutmegs to one quart of Oysters, and as much Pepper as the quantity of three Nutmegs, but less salt, and one spoonful of sweet herbs.   

A artichoke Pie.  
Take the bottoms of boiled Hartechoaks, and quarter them, and take the meat from the leaves, season it with half an ounce of Cinnamon, and half an ounce of beaten Nutmegs, and two ounces of Sugar, and put them into your Pie, and boiled marrow rolled in yolks of Eggs, and six blades of large Mace, Lemon sliced, six quartered Dates, and a quarter of a pound of Ringo roots, half a pound of fresh butter, then let it stand in the Oven one hour, and when you take it out put a caudle into your pie, made of white Wine, Sugar, and verjuice.   

A calves-foot Pie.  
Mince your caltes-feets very small, than season them with two Nutmegs, and three quarters of an ounce of Cinnamon, one quarter of a pound of Sugar, half a pound of currants, two Lemon peels minced, ten Dates minced, three spoonfuls of rose-water, and half a pound of fresh butter, bake it an hour, and put a caudle into it, made of white Wine, Sugar, and verjuice.   

A Skerret Pie.  
Take a quarter of a peck of skirrets blanched, and sliced, season them with three Nutmegs, and an ounce of Cinnamon, and three ounces of Sugar, and ten quartered Dates, and the marrow of three bones rolled in yolks of Eggs, and one quarter of a pound of Ringo roots, and preserved lettuce, a sliced Lemon, sour blades of Mace, three or four branches of preserved Barberries, and half a pound of Butter, then let it stand one hour in the oven, then put a caudle made of white Wine, verjuice, Butter, and Sugar, put it into the pie when it comes out of the oven.   

A calves-head Pie for Supper.  
Boyle your calves-head almost enough, cut it in thin slices all from the bone, season it with three beaten Nutmegs, a quarter of an ounce of Pepper, and as much Salt as there is seasoning, then take a spoonful of sweet herbs minced small, and two spoonfuls of Sugar, and two or three artichoke bottoms boiled, and cut them in thin slices, and the Marrow of two bones rolled in yolks of Eggs, a quarter of a pound of Ringo roots, and a quarter of a pound of currants, then put it into your pie, and put a quarter of a pound of butter, and a sliced Lemon, three or four blades of Mace, three or four quartered Dates, let it stand an hour or more in the oven, than when you take it out, put into it a caudle, made of Sugar, white Wine, verjuice, and Butter.   

A Lark Pie.  
Take three dozen of Larks, season them with four Nutmegs, and half an ounce of Pepper, a quarter of an ounce of Mace beaten, then take the Lumber pie meat, and fill their bellies if you will, if not, take half a pound of Suet, and one pound of Mutton minced, half a pound of Raisins of the Sun, and six Apples minced altogether very small, than season it with a Nutmeg, Pepper, and Salt, and one spoonful of sweet herbs, and a Lemon peel minced, one penny loaf grated, a quarter of a pint of Cream, two or three spoonfuls of rose-water, three spoonfuls of Sugar, one or two spoonfuls of verjuice, then make this in boles, and put it into their bellies, and put your Larks in your pie, then put your marrow rolled in yolks of Eggs upon the Larks, and large mace, and sliced Lemon, and fresh Butter, let it stand in the oven an hour, when you take it out, make your caudle of Butter, Sugar, and white Wine Vinegar, put it into the pie.   

A hot neat's tongue for Supper.  
Boil your tongue till it be tender, blanch it, and cut it in thin pieces season it with a Nutmeg, and a quarter of an ounce of Pepper, and as much Salt as seasoning, then take six ounces of currants, season all together, and put it into the pie, then put a Lemon sliced and Dates, and butrer, then bake it, and let it stand one hour and a half, then make a Caudle of white wine, and verjuice, sugar, and eggs, and put it in when you take it out of the Oven.   

A cold Neats-tongue Pie.  
Your tongue being boiled, blanched, and larded with Pork or Bacon, season it with the same ingredients the Deer hath, that is three Nutmegs, three races of Ginger, half an ounce of Cloves and Mace together, and half an ounce of pepper, beat your spices altogether, more salt then seasoning, and likewise lay in the liquour, bake it two hours, but put one pound of butter in your pie before you lid it.   

A Potato Pie for Supper.  
Take three pound of boiled and blanched Potatoes, and three Nutmegs, and half an ounce of Cinnamon beaten together, and three ounces of Sugar, season your Potatoes, and put them in your pie, then take the marrow of three bones, rolled in yolks of Eggs, and sliced Lemon, and large Mace and half a pound of butter, six Dates quartered, put this into your pie, and let it stand an hour in the Oven; then make a sharp Caudle of Butter, Sugar, Verjuice and white Wine, put it in when you take your pie out of the oven.   

Pigeon or rabbit Pie.  
Take one ounce of Pepper and more Salt, than season your Pigeons or rabbits, and take two Nutmegs grated with your seasoning, then lay your rabbit in the Pie, and one pound of butter, if you heat the pie hot, then put in two or three slices of Lemon, and two or three blades of Mace, and as many branches of Barberies, and a good piece of fresh butter melted, then take it, and let it stand an hour and half▪ but put not in the fresh butter till it comes out of the oven.   

To make a puffe-●aste.  
Break two Eggs in three pints of flower, make it with cold water, than roll it out pretty thick and square, then take so much Butter as passed, and lay it in rank, and divide your butter in five pieces, that you may lay it on at five several times, roll your paste very broad, and take one part of the same Butter in little pieces all over your paste then throw a handful of flower slightly on, then fold up your paste and beat it with a rolling pin, so roll it out again, thus do five times and make it up.   

A Pudding.  
Take a quart of Cream, and two Eggs, beat them, and strain them them into the Cream, and grate in a Nutmeg and half, take six spoonfuls of flower, beat half a pound of Almonds with some cream, and put it into the cream, and mix this together, boil your pudding an hour and no more, first flower the bag you put it in, then melt fresh butter and take Sugar and Rose-water, beat it thick, and pour it on the pudding, you may put to a little Milk, and stick blanched Almonds, and Waters in it; add to the same pudding, if you will, a penny loaf grated, a quartern of Sugar, two Marrow bones, one glass of Mallago Sack, six dates minced, a grain of ambergris, a grain of Musk, two or three spoonfuls of Rose-water, bake this pudding in little wood dishes, but first butter them, your Marrow must be stuck to and again, then bake it half an hour, five or seven at a time, and so set them in order in the dish, and garnish them with a sprig in the middle, and wafers about it, strew Sugar about the branch, and sliced Lemon, set four round, and one in the top.   

Frigasie of Veal.  
Cut your meat in thin slices, beat it well with a rolling pin, season it with Nutmeg, Lemon and Thy●e▪ ●ry it slightly in the pan, beat two eggs, and one spoonful of Verjuice, and put it into the pan, and stir it together and dish it.   

Frigasie of Lamb.  
Cut your Lamb in thin slices, season it with Nutmeg, Pepper, and salt, mince some Thyme, and Lemon, and throw it upon your meat, then fry it slightly in a pan, then throw in two Eggs beaten in verjuice and Sugar into the p●n, also a handful of gooseberries, shake it together and dish it.   

Frigasie of Chickens.  
Kill your Chickens, pull skin and feathers off together, cut them in thin slices, season them with Thyme & Lemon minced, Nutmeg and Salt, a handful of Sorrel minced, and then fry it well with six spoonfuls of water, and some fresh butter, when its tender, take three spoonfuls of Verjuice, one spoonful of Sugar, beat it together, so dish it with sippets about.   

Another Frigasie of Chickens.  
Take the former ingredience, and add to it boiled Hartechoak bottoms, with the meat of the leaves, and a handful of scalded Goosberies, and boiled skirrets and lettuce tossed in Butter when they are boiled, add two spoonfuls of sugar, two Eggs and Verjuice beaten together, and lay your lettuce upon your Chickens, as before, and sliced Lemon upon it, and sippets upon the dish.   

A Frigasie of rabbits.  
Cut your rabbits in small pieces, and mince a handful of Thyme and Parsley together, and a Nutmeg, Pepper and salt, season your rabbits, then take two Eggs, and verjuice beaten together, and throw it in the pan, stick it, and dish it up in sippets.   

To harsh a shoulder of Mutton.  
Half roast your Mutton at a quick fire, cut it in thin slices, stew it with gravy, sweet Majoram, and Capers, and onions, three Anchovies, two Oysters, half a Nutmeg, half a sliced Lemon, stir this altogether with the meat, let it stew till it be tender in a dish, then break 3 or 4 yolks of Eggs, and throw it in the dish with some butter, toss it well together, and dish it with sippets.   

To make a Cake.  
Take half a peck of flower, two pound and a half of currants, three or four Nutmegs, one pound of Almond paste, two pound of Butter, and one pint of Cream, three spoonfuls of Rose-water, three quarters of a pound of Sugar, half a pint of Sack, a quarter of a pint of Y●st, and six Eggs, so make it, and bake it.   

To make a Leg of Mutton three or four dishes.  
Take a Leg of Mutton, cut out the flesh and the bone, but save the skin wh●le, divide the meat in three pieces, and take the tenderest, and cut it in thin slices, and beat it with a ●ouling pin, season it with Nutmeg, Pepper and salt, and mince Thyme and Lemon pill, fry it till it be tender, then beat two Eggs with a spoonful of Verjuice, throw two Anch●veis into the pan, shake it altogether, and put it into the dish with ●●ppe●s round the di●●, being dr●st with Barberries scalded, parsley and hard E●gs minced.  
Another part of the same meat stew in a di●●, with a little white W●ne, a little Butter, and sliced L●m●●▪ on● Anch●vy two Oysters, tw● 〈◊〉 of Mace, a little Thyme in a branch, and one whole Onion, take out the Thyme and the Onion when it is stewed, do it altogether on a chafing-dish of coals till it be tender, than dish it, garnish your dish with hard Eggs, and Barberries, and sliced Lemon, and sippets round the dish.  
Take another part of the same meat, mince it small with Beef suet, and a handful of Sage, to three quarters of a pound of suet add one pound of meat, you may use a spoonful of Pepper and Salt, mix this altogether, and stuff the skin of the Leg of Mutton, hard skiver it close, and spit it at a quick fire, and well roast it in an hour.  
Take another part of the same meat, then put in the Pepper and Salt, with a grated Nutmeg, some sweet herbs, and a Lemon peel minced, a penny loaf grated, one spoonful of Sugar, a quarter of a pound of Raisins, and a quartern of currants, mince altogether with the meat, and the suet, and the rest of the ingredients, put to two spoonfuls of rose-water, and as much Salt as Spice, then make it up in little long boles or rolls, and butter your dish, and lay them in with a round bowl in the midst, set them in an ●ven half an hour, then pour out the liquor which will be in the the dish, and melt a little Butter, verjuice, and Sugar, and pour upon it, garnish your dish, stick in every long roll a flower of paste, and a branch in the middle.   

To souse an eel.  
Scour your Eel with a handful of Salt, split it down the back, take ●ut the chine bone, season the E●le with Nutmeg, Pepper, and Salt, and sweet herbs minced, then lay a packthread at each end, and the middle roll up like a Col●er of Brawn, then boil it in Water, and Salt, and Vinegar, and a blade or two of Mace, and half a sliced Lemon, boil it half an hour, keep it in the same liquour two or three days, then cut it out in round pieces, and lay six or seven in a dish, with parsley and barberyes, and serve it with Vinegar in saucers.   

To souse a calf's head.  
Boil your calf's head in Water and Salt so much as will cover it, then put in half a pint of Vinegar, a branch of sweet herbs, a sliced Lemon, and half a pint of white Wine, two or three blades of Mace, and one ounce or two of Ginger sliced, boil it altogether till it be tender, keep it in the liquour two or three days, serve it, the dish upright, and stick a branch in the mouth, and in both the eyes, garnish the dish with Jelly or pickled cucumbers with saucers of Vinegar, and Jelly, and Lemon minced.   

A stewed rabbit.  
Cut your rabbit in pieces, and season it with Pepper, and Salt, Thyme, parsley winter Savoury, and sweet Majoram, three Apples, and three Onions minced altogether, st●w it till it be tender with vinegar and water, put a good piece of butter in, sti● it together in your Dish, put sippets in the bottom, then serve it up with the head in the middle of the Dish with sippets in the mouth.  
Lay your Pig in the same Ingredients you did for your calf's head. use the same for a Capon, and the same for a Leg of Mutton.   

To boil Chickens.  
Boil your Chickens in Water, and Salt, and Wine Vinegar, a blade of Mace, a good handful of Endive, and as much Succory, two handfuls of Ske●rets boiled and blan●h●d, when the Chickens and th●●e things are st●wed, take a pint of liquour up, and put to a quarter of white Wine, and one ounce and half of Sugar, and three Eggs to thicken it, a piece of butter, and lay them in the dish, and pour it on.   

To boil a rabbit.  
Boil them in Water and Salt, mince Thyme and Pa●sly together, a handful of each, b●● it in some of the same liquour, then take three or four spoonfuls of Verjuice, a piece of Irish butter, two or three Eggs, stir the Eggs together in the liquour, set it upon the fire till it be thick, then pour it upon the rabbit, so serve it in.   

To boil a Duck.  
Half roast your Duck with a quick fire, take as much Wine and Water as will cover them, take some Thyme and parsley, and one handful of sweet Majoram, two blades of Mace, half a Lemon sliced, stew these together half an hour without Onions, take some of your liquour and thicken it with three or four Eggs, two or three spoonfuls of Verjuice, a piece of Butter, and as much Sugar as will lie upon it, dish your Duck, and boil three or four slices of Lemon by itself, and hard Eggs minced, put this upon your Duck, then pour your liquour upon it with Barberries; so you may boil Pigeons with the same Ingredients, or Plover, or teal.   

A roasted shoulder of Mutton.  
When it is roasted▪ slash it, and ca●bonado it, take two spoonfuls of Capers, and a little Thyme, and Lemon ●n●●ced, half a Nutmeg, two Anch●vi●s, a quarter of a peck of Oysters, mixed altogether, boil them one hour in strong broth and white wire, then pour it upon the meat, with hard Eggs minced, and sippets round the dish, throw first Salt on the meat, than the hard Eggs, and sliced Lemon, and Barberries.   
FINIS.