ARCHIMAGIRUS ANGLO-GALLICUS: OR, Excellent & Approved Receipts and Experiments in COOKERY.  
Together with the best way of PRESERVING.  
As also, Rare Forms of SUGAR-WORKS: According to the French Mode, and English Manner.  
Copied from a choice Manuscript of Sir Theodore Mayerne Knight, Physician to the late K. CHARLES.  
Magistro Artis, Edere est Esse.  
Printed for G. Bedell, and T. Collins, and are to be sold at their shop at the Middle-Temple-Gate, in Fleetstreet, 1658.   

The Publisher TO THE READER.  
IT was an odd saying of a mad Fellow, who having well dined, clapped his hand upon the board, and protested, That this eating and drinking was a very pretty Invention, who ever first found it out. But it is a sober saying, that 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 (as Plato calls it, lib. 1. de Reipub.) The Art of Cookery, and Teaching men to eat, not like Cannibals, but, like men, is none of the lowest Requisites in a well governed Commonwealth. The Cook in Plautus (Pseudol.) therefore did not account it sauciness to call himself Hominum servatorem, The preserver of mankind.  
The Great Author of this small Enchiridion shows you the Excellency of Kitchen-physic, beyond all Galley pots, and their Adherents. He doth in this Book teach you, Ex parvis componore magna, To improve a Porter's dinner into a Dish fit for a Prince's Table, To make bad meat good, and good meat better. This Book is a Save-all; It suffers nothing to be lost. It will teach you to keep good houses, by keeping good things in them.  
But here I must take leave to complain (in the words of a grave Person) of the too Epidemical humour of these Times: The Pedlars, Attire-women, and Mountebanks of Counterfeit wares, Periwigs and Paintings, do like so many Butter flies swarm over all our Shires, haunt all good houses, and so drain the purses of substantial men inclined to Hospitality, as that the very Beefpot is now dwindled into a sorrowful Skillet, and the old trusty and well-beloved Blacke-Jacke turned into a fine Venice-glass. Thus is the Kitchen and Cellar eaten out of doors by the Wardrobe and Cabinets:— Difficile est Satyram non scribere,— 'Tis hard to keep my pen from wormwood.  
But I have sweeter stuff to tell you of. After Dinner, comes the Banquet: and after the Doctour's Cook, enters his Confectioner; who will show, you such Rarities, that therein Art seems to outdo herself.  
I confess, it may well be laid in my Dish, that I am no fit Cook to dress an Epistle, and to set it forth in the Kickshaw Language, which these Chamaeleon-Times love to feed on: And, indeed, I am utterly unfit to write of Cookery, who am not able to give an account of the very terms of their Art: If therefore I bestow an Apothegme upon you to this purpose, you will thank me for Registering, and preserving it in this Paper.  
It chanced that Doctor Butler, (that famous Physician of Clare-Hall in Cambridge) being at a great Feast, with the, no less, Lawyer Sir Edward Cook: The Lawyer would needs undertake the Doctor in his own Art; The Doctor, in defence of his Opinion, quoted some words out of Galen; The Lawyer cries out, Whereabouts in Galen are these words, I pray? The Doctor answered, In Decimo Tertio Henrici Octavi.— After this most acute reply, I have nothing more to do, but to sit down and lay by my pen.   


Receipts for Cookery.  

PIES:  

1 The London Pye.  
TAke of Marrow-bons eight, cock-sparrows, or Larks, eighteen, Potato-roots, onepound, Eringo-roots, a quarter of a pound, Lattice-stalks two ounces, Chestnuts forty, Dates half a pound, Oysters, a peck, Citron-rindes preserved, a quarter of a pound, Artichokes, two or three, Yolks of hard Eggs, twelve, Lemmons sliced two, Barbery's picled one handful, Gross Pepper, a quarter of an ounce, Nutmeg sliced, one half ounce, Cinnamon whole, half an ounce, Cloves whole a quarter of an ounce, Large mace half an ounce, Corrents a quarter of a pound. Liquor it when it is baked with white-wine, butter and suagr.   

2 For a Pye.  
Take eight Eggs and boil them hard, half a pound of beef-suet, mince them all together very small. Take three quarters of a pound of Corans, season these with Cinnamon, Nutmegs and Sugar; put all in the crust and bake it.   

3 To bake a breast of Veal in Puff paste.  
Take the Veal and parboil it, the bones being broken, season your Veal with nutmegs, mace, cloves, a little pepper and salt; mince the tops of young Time and Lemmon, sliced, a pound and a half of butter: Put these in your Puff-paste, being wet with the yolks of four Eggs to bind it; when the paste is baked, put in a Caudle made of Ver juice.   

4 To make Puff-paste.  
Take a quantity of fine flower, the yolks of four Eggs, and the whites of two, and a little cold water, and so make it up into perfect paste, than roll it abroad with your roulling-pin, and take little pieces of cold butter made round, and so fold it over again: in like sort fold it, roll it and butter it seven times; than you may bake any pretty cleictures, florentine or made dish with this paste.   

5 To bake a Hare.  
Take the Hare and parboil him, then take all the flesh from the bone, and beat it in a mortar, than season it with pepper, salt, nutmegs and ginger, with two or three cloves beaten among them; when you have seasoned the flesh with these spices, souse it with wine vinegar, than lard it thick and bake it in a Coffin; before you close it put sweet butter into it, and when it is baked, put into it at the vent hole a little nutmeg, vinegar, butter and sugar, and that will make the flesh have a delicate taste; in the like sort you may make red Deer of the Phillet of beef.   

6 To make a  pie.  
Take Oxe-pallats and boil them tender, that you may thrust a straw in them, & sheep-tongues six to three pallets, and sweetbreads of Calves; the tongues must be boiled with the pallets, when they be boiled enough, then put in the sweetbreads and the yolks of four hard Eggs; then season it with pepper and salt, parsley and time, stirred small, slice the meat as you please, and as the season of the year; put into it sparagus, hartichoks, chestnuts, or any thing you will; then when ye have put them in paste put in a pound of melted butter, when it is baked make a sauce with vinegar, and the yolkes of raw Eggs; then put in that sauce.   

7 To make an Artichoke Pye.  
Boil your Artichokes as you would butter them, pull off the leaves and burrs from it, then cut the bottom in thin broad slices, than put them in the Pie and put whole Cinnamond and slices of preserved Oranges, Marrow, Dates and Butter; then close the Pie and leave a hole open in the lid: then set it in the Oven, and when it is a little hardened put some rose water in it, and bake it and serve it into the table   

8 To make a Lamb-stone Pye.  
Take them and parboil them, pull of their skins, than season them with pepper, salt, nutmegs, mace and some Dates and some Lemon sliced, marrow, some sugar: when it is made fill it up with butter, and when it is almost baked fill it up with a galantine made with rhennish wine, and Dates, Mace, some yolks of Eggs hard roasted, some Potato roots, some Eringoe roots; and if the stones be towards the latter end of the year: than you must steep them all night before you par-boil them in vinegar.   

9 To bake red Deer.  
First, par-boil your Deer, then lay it in steep all night in Claret wine and vinegar, than lard it and season it with vinegar, nutmeg pepper, salt and some mace, some Lemon sliced between, the lard must be seasoned before you stuff it, than put it in your paste with butter and some bay-leaves on the top, then when it is baked make a galentine of Claret-wine and Cinnamond and sugar, and pour it on the Pie, and then set it in again for the space of an hour or two; within less than a quarter of an hour after it is taken out, fill it up with melted butter: approved by my Lady Vidd.   

10 To bake a steake Pie with a French pudding in the Pie, Printed.  
Season your steaks with pepper, salt and nutmegs, and let it stand in a trey an hour, then take a piece of the leanest of a leg of mutton, and mince it small with Ox suet, and a few sweet herbs, tops of young time and a branch of Penniroyall, two or three of red Sage, grated bread, yolks of Eggs, sweet Cream, Raisins of the Sun, work altogether like a pudding with your hand, stiff and roll it like balls, and put them in the steaks in a deep Coffin with a good piece of sweet butter; sprinkle a little Verjuice on it, and bake it, then cut it up and roll Sage leaves in butter, and fry them, and stick them upright in the walls, and serve the Pie without a cover with the juice of an Orange or Lemmon.   

11. To Bake a Neat's tongue.  
First powder it a month, then boil it two or three hours, then blanch it, and whilst it is hot, season it with pepper and salt; lard it, and lay it in a pie made of rice-flower, then strew upon your tongue a good quantity of cloves and mace beaten small, and lay upon that a pound of butter and more, then close your pie, and leave a hole in the top of it. Prick your pie full of holes than set it in the oven, and let it stand four or five hours, then take it out, and put in at the hole a pint or more of vinegar, which may not be very sharp; delay it with Gascoigne wine, then stop up the hole with a piece of past very close, and put it in the oven again, and so let it stand eight hours in soaking, or else as your oven is hot, if it be very hot, let it not stand so long; for than it will be too airy, then for the space of three or four days, shake it between your hands twice or thrice, and sometimes turn the bottom upward, when you shake.   

12. To bake fallow deer in the best manner.  
Bake it first in his own blood only, wipe it clean, but wash not it, bone it and skin it, and season it with pepper and salt, then bake it in fine paste afterwards, either puff-paste, or short paste.   

13. To bake a wild Boar.  
Take the buttocks of brawn, and a Phillet, parboil it and mince it small, and stamp it in a mortar till it come like paste all in a lump, than lard it, and use it like the red deer, the philets also of Beef for a need will serve very well.   

14. To make Capon pies Spanish fashion.  
Take a great flesh Capon parboil him; then cut of the flesh and mince it with a pound of beef-suet, and the marrow of 3. bones, a little cloves & mace, a little pepper, and a few currants; put all this meat into Paste made with butter, marrow melted, and sugar; and when it comes out of the oven, season it with claret wine, juice of Orange, and sugar and beaten Amber, and stir all the meat and this together.   

15. To make a Calfes-head pie.  
Take your Calfs-head, being parboiled, & cut it into handsome slices as you can, than season it with Nutmegs, a little pepper and salt, and lay it in the Coffin, and put to it some pieces of marrow, some quartered dates, some whole mace, barberies, grapes, lettuce, some fresh butter; and so do it up, and bake it not too hard, some white-wine, sugar, verjuice; butter these, and beat together, pour this in, and so serve it in.   

16. A delicate Chewet.  
Parboil a piece of a leg of Veal, and being cold, mince it with Beef suet and marrow, and an Apple or a couple of warns; when you have minced it fine, put to a few parboyled Currants, six dates minced, marrow cut in little square pieces, a piece of a preserved Orange-pill minced, season all this with pepper, salt, nutmeg, and a little sugar, then put it into your Coffins, and so bake it: Before you close your pie, sprinkle on a little Rose-water, and when they are baked, shave on a little sugar, and so serve it to the table.   

17. To make Pease Cod.  
Take marrow and lay it in warm water, then take the yolkes in an egg, and a little grated bread, and mingle them together, and boil the marrow in them, then take cinnamon, sugar, and Rose-water, and put to it; then take your Paste, and so make it into Pease-cods.   

18. The manner how to put a Gammon of Bacon in Paste.  
'Cause your Gammon of Bacon to be steeped in water more or less, according unto its bigness, thickness and dryness.  
In case a Gammon of Bacon be very big, well smoked and dried, as your Mayence Gammons, and Bayonne Gammons usually are, you must let them steep in the water for at least the space of four and twenty hours or more, and then you may give a guesle whether or no your gammon be well steeped.  
Which that you may the better be able to judge of you, shall take it out of the said water, and make an opening or hole in the midst of the flesh, drawing forth a little piece of it; and by tafting it, you may be able to judge whether the salt and Brine be sufficiently extracted; which having done, and finding it according to your expectation, you shall thus prepare it for to be put in Paste.  
In the first place therefore you must pair the top of your Gammon till you come to the quick flesh, that so you may take off the superficies or upper part of the flesh, and all that you judge too dry and salt: after which you must also take away the skin or upper part, and you must also cut off the knuckle.  
Now, having prepared your Gammon in this manner, you must knead as much dough as you shall judge requisite for your Pastry, and you must make your Crust at least two inches thick, or thereabouts, and upon the middle of the bottom of your Pastry, you make a bed or foundation of slices of fat Bocor.  
This bed or foundation of fat Bacon must be as broad as the whole Gammon of Bacon, and upon the said bed of fat Bacon, you must place a good round handful of Parsley, grossly shredded, after that you shall strew your Gammon with your sweet spices; and consequenty, you shall place it upon the bed of fat Bacon and Parsly: which having done, you shall stick some Cloves upon your Gammon, and a few small pieces of Mace; after which, upon the top of your Gammon, you shall lay another bed of Persly, and a bed of fat Bacon sliced, and five or six Laurel leaves upon the fat Bacon, and after that a good half pound of sweet butter, which you must so spread, as that it may quite cover all the slices of fat Bacon, which lie upon your Gammon.  
Moreover, you shall knead as much paste or dough upon your kneading board, as will be requisite to make the cover or lid of your Pasly, which dough you must moisten with your little brush, and immediately cover your Pastry therewith; and having thus quite completed your said Pastry, you must straightway put it into the Oven, which must be heated in the same manner, as if you were to bake household bread,  
If your Gammon be a great one as aforesaid, it will require three hours boiling, but if it be an indifferent one, two hours and a half will serve, or two hours, according to its bigness; when your Pastry hath been in the Oven about half an hour, you must make three or four holes in the lid for to give your Pastry vent, for otherwise it would burst, and this you must observe in all great Pasties: Moreover, in case the Pasty-Crust doth suddenly get too high colour and grows black, that is a sign your Oven is over heated, and that it burns your pasty, wherefore you must take away the embers,  
And on the contrary, if your pasty attains no colour, that's a sign the Oven is not hot enough, and which will force you to increase the embers, that so your pasty may be throughly baked.  
One day after your pasty hath been baked you must stop up the holes, which you made in the lid with some dough, lest your pasty might be spoilt by the letting in of Air at those holes, which would be the cause that your pasty would be subject to grow mouldy, and would not keep at all.   

19 An excellent way for baking all sorts of Venison and fowl.  
You must generally observe that no kind of flesh whatsoever may be put in paste before it be mortified, therefore you must let that flesh which ye do intent to put in paste be sufficiently mortified, which may be done by hanging it in the Air, or by burying of it under ground, for the space of twenty and four hours, after which you must beat the said flesh-meat more or less with a wooden rowlet or Pestle according to the said flesh's thickness and hardness, which is a third way to mortify it: so likewise must you observe that beef and mutton must be more beaten and mortified, than any other flesh whatsoever.  
Observe likewise that it is requisite to take out the superfluous and great bones of such flesh as you intent to put into paste; as for example, out of the leg or shoulder of mutton, and as for the remaining bones which are in the said flesh, you must burst and break them; at least in case you intent not to take them out quite, in the like manner you take out the breastbone of a Turkey Cock, and of other fowl in like manner.  
Observe also that in case your flesh which you intent to pastry up hath great nerves, and hard sinews or tough skins; you must take all that away: As for example, from a shoulder or leg of Mutton you must take of the skin in like manner, if you intent to make a Hare-pye, and that you apprehend it may be an old and hard one, you must strip off its uttermost skin, before you lard it.  
Moreover, you must observe that in case there be hollow places in such flesh as you intent to pastry up, as there is in a Hare and several Fowl: you must bruise and break those bones which cause the same hollowness, and so make your flesh even and smooth. As for example the maw of a Turkey Cock which you must cut and slash at every four fingers distance, that so you may the better be able to lard it.  
Now in case your Venison, or other gross Viands which you do intent to put in paste, should be somewhat tainted, or in case they should be warm eaten, cause water and salt to be boiled together, and let your said Venison or other gross meats steep therein as in a broth; and having so steeped for a while, draw it forth again, and hang it up to dry, that so the said liquor may run out.  
Now your Viands having been prepared according to the several foregoing prescriptions you may lard them very close with great pieces of fat Bacon, bigger or lesser according to the proportion and quality of your several sorts of Viands, some slices of Bacon as thick and as long as your little finger, for Venison, Beef and Mutton; others less according to your own discretion, and it will be requisite that you steep your larding Bacon some pretty while before you use it in a little Vinegar seasoned with salt; and before you lard your Viands with them, Powder them with beaten white pepper or with your sweet spices which you please.  
And in case your Viands be thick and of the length of half a foot or thereabouts: as for example a brisket of Veal or a Turkey Cock and the like, either lance them or cut them with trenches at four inches distance, or thereabouts, in such a wise however, that all the skin or upper part of the flesh may remain whole, and by the means of these deep trenches you may easily come to lard all the parts of your said viands which cannot be otherwise done, besides that your Viands remaining entire and whole, would be the more difficult to be baked, and the sauce or liquor of your Pastry would not be able to penetrate or pass through your flesh, but with a great deal of difficulty in case it were not lanced in the same manner as hath been proposed.  
Some there be that do steep their Beef, Mutton, Veal, and other Viands which they do intent to put in Paste two or three hours in Verjuice or Vinegar seasoned with salt or pepper, or with sweet spices: and with some sweet herbs, and the which must be done as soon as the said Viands shall have been beaten with the pestle or rolling pin; and after the said Viands shall have been larded, and when you shall have drawn it forth of the said liquor, you must perfect the putting of it into Paste in the following manner.  
Your flesh being ready to be put into paste, you must season it according to your own discretion with your salt spices in such a manner, as that your said Viands do well retain the salt or season, to which end you must powder them throughly on all sides; and in case it be a Fowl, or any other flesh that is hollow, you must as then powder it inwards: and before you powder it on the thighs or back, you must make some Lancements er inlets therein to the end that your said spices may the better hold or fasten, and may have the better operation.  
Your Viands being thus seasoned, you must place them on the one end of your dough or paste, either framed of Rye crust or of Wheaten, or white which you please at discretion as aforesaid, which said paste must be at least an inch in thickness, and long enough to make up the whole pasty.  
Your Viand or Venison, or the like, being placed upon one of the ends of your paste, you may stick therein some few Cloves, and after that you may fill it up with some slices of fat Bacon, unto which you may also add some Bay-leaves; and over and above all these things, you may also apply some fresh butter spread over the whole Pastry as aforesaid, in the foregoing chapter.  
Observe or note that to make a good Hare or Turkey pie, or a pie with four Ducks, you must have at least a quarter and a half, or much about half a peck and a quarter, or three quarters of a bushel of meal; moreover, two pounds of butter, and if so be you will have the crust to be very fine, you may put therein two pounds and an half, or three pounds of butter: yet however note this also that the crust being so fat, may be subject to burst in the Oven.  
Now in case your pasty be of Venison, or of any other viand that is not fat: As for example, in case you have a mind ro accommodate a Hare excellently well, you must needs have one half pound or three quarters of a pound of fresh butter to wrap the Hare in, and at least one pound and a half or two pounds of fat Bacon, as well to lard your Viand, as to cover it after it is empasted.  
But if the meat you intent to put in paste be not over dry nor lean: As for example, Suppose it be a Turkey Cock well fattened, or a good fat joint of Mutton; you shall only stand in need of a good quarter of a pound of fresh butter to enclose the said Viand withal and goad store of fat Bacon to lard it to boot, wherein you must not fail.  
Another observation you may take along with you that some Pastry-men do make use of sweet Suet in stead of fresh butter to raise their paste withal.  
Finally, so soon as your flesh shall be well and throughly seasoned with all the requisite spices and ingredients aforenamed, and that it shall be well lined with butter below and above, you may as then turn up the end of the paste which is left over the whole, only moistening the end of the paste which remains to refresh it, and join well the sides; and when you have thus joined or added the sides, you may give it what shape you will; after which you may burnish your pie or pasty and immediately after you may put it to the Oven.  
Observe that your Oven must be almost as hot as is prescribed in the precedent Chapter: and thus these foregoing pasties will be sufficiently baked in two hours' space, provided they be not extraordinary great thick ones: And when your said pasties shall be thus well and throughly baked and cooled again, you must not forget to stop the holes which you made in their lids, for the reasons before alleged.  
By reason that in case you do not make the said holes in the lid of your said pasty within a little after it hath been in the Oven it will split or burn by reason of the heat.   

20. The Pastry Royal.  
Take a leg of Mutton, strip the skin off from it, take out the bones and the sinnues, after which beat the flesh to mortify it and then cause it to be well chopped, and as you chop it, you must season it with salt spices.  
Now your meat being thus well chopped, you must make up your paste of Rye-crust, and give it at least two inches in thickness proportionably according unto the bigness of your pasty, and raise the paste thereof high enough.  
You must line the bottom and sides thereof with fat Bacon in slices, and in the bottom you must also place a good handful of Ox suet which is small minced and thereunto add your meat after it shall have been well minced; and in case Chestnuts be in season, you may add thereunto a reasonable proportion after they shall have been first half roasted.  
When your meat shall be thus in your pastry you must add thereunto one handful of Beef suet well minced, and about half a pound of Beef marrow cut into small pieces about the bigness of a walnut: All which compositon you must cover or overspred with some slices of fat Bacon.  
Finally, you shall cover this Pastry with Rye-crust at least a finger's breadth thick, and you must make a hole in the said lidd.  
Such a like Pastry as this must be at least twenty or four and twenty hours in the oven, which said oven, you must all the while keep shut, to the end that it may yield a sufficient heat whereby the said Pastry may be thoroughly baked, which said pasty you must oftentimes take out of the said Oven to supply it with broth or gravy as often as it shall be wanting.  
To which purpose, take the bones and the skin and sinews which ye have cut away from the said leg of Mutton, bruise them indifferently, and afterwards boil them together with the said skin and sinews for the space of one hour and a half in water without salt, and when as the said liquor and broth shall be concocted in such manner as that there shall be but a pint left, you shall make use of it in the following manner, viz.  
After your Royal-Pasty shall have been about the space of four hours in the Oven, you must draw it, and you must pour thereinto with a funnel about the quantity of a quarter of a pint of the said liquor or broth being well heated, after which you shall again put your pasty in the Oven, and within two or three hours you shall draw it, and you shall see whether or no it doth want any sauce or liquor, in case whereof you shall add more sauce unto it: and in this manner you shall draw your said pasty at several times till it hath continued in the Oven for the space of fifteen or sixteen hours; when as you shall again draw it forth of the Oven, and shall take off its lidd, for to embellish your pasty with the yolks of eggs hard boiled cut in quarters; you may also add thereunto Mucerons, the gills and combs of Cocks and other like sweet breads; you may also thereunto add a small clove of Garlic and a drop or two of vinegar, for to make the sauce more pleasing and tart: observe also that your Lamb-stones and sweetbreads must be seasoned with your sweet spices.  
After which you must return the said pasty into the Oven again, and you shall let it remain there till it be throughly baked at least three hours afterwards, and you must have a care that the sauce or liquor thereof be perfectly consumed before you take your pasty out of the Oven for good and all: So likewise must you have a care to maintain the fire in the said Oven, in such manner as that the e may be a sufficient heat to bake the said pasty without the burning it.  
When the like pasty is throughly baked, you shall take out of it the clove of Garlic which you did put into it before you do serve it up to the Table, and after that you shall fasten on the lidd of your pasty again, that so your pasty may be brought whole to the Table: and if so be that the said pie be not eaten up at one meal you may cause it to be heated again in the Oven, until such time as it is quite expended.   

To make a mince pie the Italian fashion with leaved or fine Paste.  
Prepare your leaved or fine paste, and give it an inch thickness in the bottom, whereon you shall place a lay of about a handful of minced veal and suet together, unto which you may add three Partridges or old Pigegeons, having cut off their feet and legs; the wings and necks, and beaten the breast flat, which said fowl you shall lard in several places in the selfsame manner, as was praseribed in the larding of a Venison pasty, after which you may season them with your salt-spices and put into them peeled Chestnuts, Pineapple kernels, and Currans, a little handful of each, three yolks of eggs half boiled, and cut through the middle, a small quantity of beaten Cinnamon, and a quarter and a half, of a pound of Sugar, a slice or two of preserved Lemmon peel, and hereunto you may add some Mousecherows and Lamb-stones, and Sweetbreads, if they are to be had, and if so be you are not minded to put Partridges or Pigeons into your said pie, you may make the same of any other meat; as for example, a Coney cut into several pieces, and well larded.  
Moreover, to keep a better nourishment or to augment the meat of this your pasty, you may add unto all these ingredients one handful of minc't-Veale with marrow or suet, a quarter of a pound of each, and some flices of fat Bacon on the top of the whole, which said pasty being thus well filled up, you must cover the same with a lid of leaved or thin paste, not above the thickness of your little finger, or thereabouts; wash, or varnish your said lid, and make a hole in the top of your said lid.  
Observe that you must of necessity wrap your whole pasty in a buttered paper, which must be a high as your said pasty, and you must tie it about your said pie with packthread, to preserve your pasty the better; after which, cause your pie to be put into the Oven, being placed upon a sheet of white paper and you must give your Oven an indifferent warm hearth as you are used to do unto a Custard, this Pastry will require at least two hours and a half baking.  
When your said pie is almost baked, you must cause it to be drawn forth of the Oven, and you must pour thereinto with a funnel through the hole, which you had left in the lid, a sweet sauce made with a quarter of a pound of sugar, and almost a quarter of a pint of wine, whereinto you must infuse a little Cinnamon powdered; after which you must put your pie into the Oven again, and there leave it at least half an hour, to thicken the said sweet sauce.   

21. To make minced Pies of fish, the bones and gristles being taken out.  
Take as much fine dough as your own judgement and experience will guide you to, which said passed you must make as fine as your minced pies or Cockney pies, and prepare and shape your pasty or pies in the same manner, as your Cardinal's pasties are made; and in case you make them like your minced pies, you must remember to make your Crust a little thicker in the bottom than elsewhere.  
When your pastry is got into a readiness, you must first line it with a slender lay of butter, after which you shall fill your pie up half way with minced Carp, or of other fish, which is seasoned in the same manner, as we shall hereafter prescribe,  
After which you must place upon your minced fish some few lenten sweet breads, and Junkets: as for example; some morsels of artichoke stools, of parboiled Asparagus or Carp tongues, boiled in good broth, or Chestnuts half roasted; and out of lent you may put therein some yolkes of eggs hard boiled; so likewise on Gaudie-dayes, you may add thereunto some morsels of marrow.  
When your pie shall be thus replenished with Lamb-stones, and sweetbreads, you must add another morsel of butter thereunto, and although you should not chance to put any Lamb-stones and sweetbreads at all in your said pie, yet you must not fail to place a lay of butter upon the first minced fish.  
After which you may proceed to fill up your pie to the very top with your minced fish upon the top of all, which you must again place a lay of butter, and if so be your pie may be made in a round form like unto your hot minced pies, you must add unto them a lidd of paste like unto a pinnacle, which you must place upon the top and afterwards, you must wash or varnish your said pie lidd.  
Put these pies into the Oven, and give them an indifferent warm hearth, as you do in the baking of your small minced pies.  
And in case you intent to make these minced fish pies uncovered, after they shall have been baked, you may add unto them a sweet sauce, and if it be upon a flesh-day, you may add thereunto the Gravy of a joint of Mutton, or of any other piece of roast-meat, or else a white sauce made of the yolks of raw Eggs beaten together with a little verjuice.  
After which you must put your pie into the Oven again for a little while, that so it may partake of the taste of the said sauce, and likewise the said sauce may have time to thicken, but you must observe not to make these minced pies of Fish too big; for that, else you will not be able to handle them, nor order them well. And therefore you had better make them in the manner of tarts, and broke them in a tart-pan, making them up in a paste, or dough, very thin, and, as we formerly called it, a leaved paste.   

22. The manner to make a tart of marrow of Beef, or marrow bones.  
Take a quarter of a pound of Beef marrow, break it into little morsels betwixt your fingers, and reduce it to the smallness of a hazel nut, add thereunto the like quantity of powder sugar, and two yolks of Eggs, a small quantity of salt spices, some Pineapple kernels, some Currants, and the rind of a Lemon small shred, add thereunto likewise some Naples Biscuits, or Mackaroons, or peeled and beaten Almonds, or about the bigness of an egg of grated white-bread; mingle all these together with a fork or spoon, and when you have prepared all these Ingredients, you must fill up your pastry or tart Coffin therewith, and put into your tart-pan; after which you may either close your tart quite up on the top, or else you may cover it with a lid of paste, which is pricked and transparent in several parts.  
'Cause your tart to be baked, and after that powder it with some sugar, and put it into the Oven again for a little while.   

23. To make a Lumber Pye.  
Take three pound of Mutton, Veal, or Lamb, and three pound of Beef suet, and shred them small together, and take the tops of Time and Marjerum, and Winter-Savorie, a handful of each; and mince them very small by themselves, and take a penny white loaf and grate it, and take ten eggs and break them on your meat, and two pound of Currans, and for leasoning, take two Nutmegs, and a race of ginger, and a few cloves, and three of four blades of Mace, and a little salt, & so mix all these together, and make them into balls so big as an egg, and when your pie is made, put these balls in, and lay on them a few raisins, and a few dates sliced, and so lay on the lid, and it will require two hcures baking, and being baked, make a leer to put in it of Verjuice, and a little sack, and a little fresh butter, and a little sugar, and set that on the fire not too hot, and so take the yolkes of three eggs, and so beat them with a little Verjuice, and so brew them together, and pour it into the pie, the lid being cut up, and if you please lay on your lid whole, or cut in pieces, and set the pieces above the pie, and so serve it hot, and it is a very good Lumber pie.   

24. A Potato Pye.  
Boil your Potatoes tender, and then peel them and let them be cold, then season them with beaten Cinnamon, Nutmegs, Pepper, a little let the pieces of your Potatoes be cut indifferent, and fill up your pie; then put the marrow of two or three bones to them, and some dates cut in halves, a little mace, some barbaries, or grapes, or lemons, and some Citron sockets, and then put in half a pound of Butter, and close it, and bake it; liquor it with the liquor you make for a Chicken pie.   

25. Pies of sheep's tongues.  
Wash them with luke warm water, and cleanse them, than put them into paste, take Mushrooms, small palates of Beef, cut beatils, a little parsley, and chibbols, pass all in the pan, pour on it some yolks of eggs, bottoms of Hartiehokes, beaten lard, or fresh butter, and put them into your Pie, which you shall bake for the space of two hours, and serve with a sauce of yolkes of eggs, allayed with verjuice.   

26. How to make a Paris Pye.  
Take good large Chichins and quarter them, or very small chickens whole, with the giblets; raise your pie round, and prepare to mix with the Chickens a handful of Cockles, or two ox pallets blanched and sliced, nine or ten yolkes of eggs, some minced in halves, Pine-kernels blanched, the marrow of two bones cut into Gobs a little sliced Mushroom, if you have any pickled, season all these together with salt, Ginger, Nutmeg, Mace, and a very little Pepper, your pie being made, and filled, put in a good quantity of Butter, and close it; it will require two hours baking, it being almost baked, put in a little white-wine, or verjuice, or some of the liquor which stewed your Oysters, if you do stew any, beat it up with a piece of butter, and serve it up hot.   

27. How to make a Clery pie.  
Take two handfuls of Clary, wash it, and cut it reasonable small, beat it together with eight whites of eggs, and half yolkes, and put it into a frying pan, with a good piece of butter, sweeten it, stirring it well together as it fryeth let it not fry too long, and have a care of burning; then take a handful or two of spinach boiled very tender, press out the water very clean, and mince it small; then take two or three Potatoes boiled and sliced, and marrow minced, season all these together, with Nutmeg, Mace, Salt, Sugar, Verjuice, and Lemmon minced, being pared; your pie being raised, but in these Ingredients, and lay the marrow of two or three bones on the top as whole as you can, close it, and bake it in a soft oven an hour and a half, then make a Caudle with yolkes of Eggs, Cinnamon, Verjuice, and a piece of Butter, Sugar, and a sliced Lemon if you have it; beat it well together till it boileth, the Pie baked, put it in a dish, scrape sugar on it, and serve it up.   

28. How to make an Olive Pye.  
Slice the flesh of a Leg of Veal into thin slices, the breadth of four fingers, and hack them with the back of a Cleaver, then take six ounces of Beef-suet minced small, then take Thime, sweet Marjerome, Winter-Savory, and Capers, mince them small, and season it with Mace, Cloves, Mutmeg, Cinnamon, Pepper, and Salt; then take a quart of great Oysters, drain them from the liquor, and roll them in the Ingredients, and take the slices of Veal, and roll them up with the Ingredients in them, with two Oysters in either of the Olives, then lay them into the pie with good store of butter over and under; But before you butter the top, lay in five or six yolks of eggs, some bits of Bacon and Sausage made up into Balls, with sliced Lemon: the rest of the Oysters and Ingredients on the top of the pie; then lid it, and let it bake, and when the pie is half baked, put in a quarter of a pint of Claret wine, and let it bake; then make a Leer or Sauce for it with Claret wine, one Oinion or two, the liquor of Oysters, two Anchovies, letting it boil a little; take out the Onions, and beat it up with the juice of a Lemon and Butter, when it is baked, put in this Leer, shake it well together, and serve it up hot to the table.    

Boiled and roast meats.  

29. To boil a leg of Mutton after the French fashion.  
Take a leg of Mutton, and take out all the meat at the but end saving the skin whole, and leaving the bone, then mince the meat small with ox sweet marrow, and put into it a little grated bread, sweet cream, and yolks of eggs. A few sweet herbs chopped small, and Currans put in them, two ounces of minced Dates, a few Raisins of the Sun, and work them in your hand like pudding stuff, than put it into your leg of Mutton again, and stew it in a pot with a marrowbone, with stewed broth, and your leg of of Mutton dry: so you make two boiled meats in one dish.   

30. To boil a chine of Mutton or Veal.  
Cover your meat with a little fair water, and a little white-wine, and whole mace, one nutmeg grated, one handful of herbs clean picked, and bruised with the hand; young lettuce, spring tops of thime, parsley; when all is boiled well together, thicken it with a crust of Manchet, a yolk of an egg steeped in some of the same broth, than season it with Pepper and Verjuice.   

31. To make chickens fat in three or four days.  
Take a pint of sweet flower, and a pint of French wheat flower, otherwise called (Buck) and put into it half a pound of course sugar, then make it up in stiff paste, and roll it up in little rolls, and wet them in warm milk, and so cram your chickens, and that will make them fat in three or four days, if you please, you may sow them up behind the two last days.   

32. To boil a Capon in white broth.  
Take your Capon and set him on the fire in fair water and when he hath boiled awhile, take some of the broth, and some white wine, and put them into the pot wherein you mean to make your broth, then take marrow, mace, and dates, and put them into the broth with sugar; the dates must be cut in halfs, and then set them on the fire, and let it boil softly: for if it boil much, the marrow will consume away, then when you are ready to serve your meat, take yolks of eggs, and strain them with verjuice into your broth, and let your broth boil after your eggs be in; you must boil your Pruans and Currans by themselves, and lay them upon your Capon, when you have disht him up, put salt into your Capon always.   

33. To boil a Capon larded, with Lemons in white broth.  
Take a young Capon being scalded and truffed, and put him in fair water by himself, throw a little dusty Oat meal into the water, for it will make the flesh boil white; then take two or three ladels full of strong mutton broth, with a faggot of sweet herbs, a a piece of large mace, or a nutmeg quartered, a little white pepper, and a little white-wine, two or three dates quartered; thicken your broth with Almonds, season it with sugar verjuice, and a piece of sweet butter; then take a preserved Lemmon, cut in small pieces, and so lard your Capon very thick, than dish your Capon up, and pour your broth on him, take some few par-boiled Currans to garnish his breast, let your Currants be par-boiled by themselves, because they shall not discolor the broth, scrape sugar on him, and so serve him up, and garnish your side with sucket, this is an excellent way for young Pullet's, Capons, and Chickens.   

34. To boil a Capon in Orange broth.  
First take your Capon as you did for white broth, then take Oranges, and take of the rhind, and cut the rest overthwart, and pick out all the seeds so near as you can, and lay them in fair water a whole night if you can, then taken Muskadine, or Hyppocrasse, which is better, and put it in your broth; and into it put the Oranges, the finest sugar you can get; then put in large mace, and boiled dates by themselves, and when your broth is almost ready, put in the dates and the large mace, a good quantity of Rose-water; if you will have this broth ready by twelve of the clock, you must set it on at eight; for it must boil very softly.   

35. To boil Pigeons with Rice.  
Take your Pigeons being scalded and trussed, and put them in a pipkin, with a ladle-full or two of strong mutton broth, and a little white-wine; put into their bellies a little parsley, savoury, and the top of young thime, put in your broth a little crust of Manchet, a quarter of a nutmeg, and a piece of whole mace and when your Pigeons be boiled tender, thicken your broth with rice, being boiled with sweet milk, season it with verjuice, sugar, and a little pepper; garnish your dish with a sliced orange, and so serve it.   

36. To boil Widgeon, Teal, and Mallard.  
Take a Widgeon, Teal, or Mallard, being scalded, and truss them, half roast them, then take them from the spit, and with your knife lace them down the breast, stick two or three whole cloves in the breast, then Put them in a pipkin with two or rhtee ladlefulls of strong mutton broth, and a little whitwine a piece of whole mace, thicken it with a tossed steeped in some of the broth, season it with verjuice, sugar, and a little pepper; garnish your dishes with clusters of preserved barberies, if you think good you may put one minced onion into your broth, it is good relish to boil all kind of waterfowl.   

37. To boil Larks or Sparrows in white broth.  
Take Larks and Sparrows trussed, and put the tops of young parsley in their bellies, and so put them into a pipkin, with a ladle-full of mutton broth, and a little white-wine; thicken it with two or three yolkes of eggs drawn through a strainer, with a little of the same broth, season it with a little sugar and pepper, put into it before you take it up a few par boiled Currants and pieces of marrow cut into square pieces like dice, and so serve them in upon sippets, garnish your dish with preserved skirrets or lettuce salads, shave sugar on the dish side, and so serve it.   

38. To boil Gudgeons or Flounder.  
Take your Gudgeons and Flounder, and put them into a posnet with a pint of white-wine, and half a pint of fair water, a piece of white mace, and the tops of young thyme, or a branch of Rosemary, a good piece of sweet butter seasoned with verjuice, sugar, and a little pepper, and serve them upon sippets.   

39 To make broth for a Pike.  
Take half a pint of white-whine, and a little water, a little yeast, a little lose parsley, and sweet herbs, rosemary, thyme, and savoury, tied together with some large mace, and butter, and set them altogether, to boil, and when it is boiled enough, season it with gross pepper, salt, and verjuice, and boil the Pike by itself in water, salt, and a little rosemary, and a little white-wine, (if you will bestow the cost) and so serve it.   

40. To make a sauce for fried Gurnet or Rocket.  
Take nutmeg, vinegar, sugar and pepper, and let them boil in a chafing dish of coals before you serve it, and thicken it with the yolk of an hard egg: It is an excellent sauce for Pigs pettitoes being fried, but you must boil your pettitoes and let them stand till they be cold, then may you slice the feet, and cut the liver and lights in pieces; then roll your pig's feet in a little thin butter being made with sweet cream, yolks of eggs, and fine flower, and then your pettitoes, liver and lights will show very yellow, and the sauce will make them eat very pleasing.   

41. To stew a Carp.  
Take a good deal of salt, rub it all upon the Carp, fetch off the skin of it clean, then put it into a dish, to save the blood; cut of the head and tail; let it bleed, and as it bleeds trick in softly (as you stir the blood) a little wine vinegar; take nothing out of it but the worst guts, wipe the belly of it clean; then put it into the blood with wine stirred well together with a bundle of sweet herbs, slices of Lemmon, whole Mace, a whole Onion; when it is stewed tender, take away the Onion and Lemmon, put in a good piece of sweet butter, a little vinegar and sugar if you will.   

42. How to boil a Haunch of Venison.  
Let your Venison be powdered then boil it in water; for the sauce, take some of the strongest broth and put it into a pipkin with vinegar, ginger sliced, a little pepper, Colly-flower or Cole-wort stalks boiled, and the pith taken out and put in large mace, Cow's udder boiled and sliced, a little horse radish root scraped, and sweet herbs; boil all these a convenient time, then dish the Venison being boiled, and beat up the sauce with a little butter and lay Colly-flower on it and what you please. This sauce is very good with a boiled powdered goose, you may lard your goose with bacon if you please.   

43. How to make a grand boiled meat.  
Kill and pull or scald what young fowl is in season, as pigeons wild or tame, partridges, pheasants, teal, plover, widgeons, snipes, larks or any other fowl, you may do a young coney wild or tame; truss them and boil them as fair and as white as you can; and while they are boiling, take strong broth wherein veal or any other fresh butcher's meat hath been boiled to pieces, put to it an Ox pallet blanched, and cut in dice work pestaches, pine kernels blanched, a quart of white wine, a good quantity of large mace salt, and five or six dates cut to pieces; boil these together as long as you think it expedient, and when it is boiled put to it a large piece of butter and lemon sliced very thin, the rind being pared off, and beat it up thick; then dish your meat orderly with thin toasts in the bottom, pour the sauce on them; garnish with sheep's tongues boiled, blanched and split, rolled in green batter, and fried, green sliced lemon and orange, sippet it and serve it up hot to the table.   

43. How to stew a bream.  
Scale your bream and wash it without, but preserve the blood for to stew it with, as followeth; Take clarer, vinegar, salt, ginger sliced two large races, the pulp of one pound of pruans being boiled, and strained into the broth, one Anchove, sweet herbs, and horse radish roots stamped and strained; stew these with no other liquor, than will just cover the fish, when it is stewed beat up some of the liquor with butter, and pour it on the fish; being dished garnish it with rasped bread, lemon, orange, and barberies, serve it up hot to the table.   

45. How to roast a Calves-head with Oysters.  
Split your head as to boil, take out the brains washing them very well with the head, cut out the tongue, boil it a little and blanche it, let the brains be parboiled as well as the tongue, mince the brains and tongue, a little sage, Oysters marrow, or beef suet very small mix with it, being minced, three or four yolks of raw eggs, beaten ginger, pepper, nutmeg, grated bread, salt and a little sack, if the brains and eggs make it not moist enough; this being done par boil your Calf's head a little in water, then take it up and dry it well with a cloth filling the holes where the brains and tongue lay with this meat, and bind it up close together, and spit it and stuff it with Oysters compounded with the same ingredients as they were with the shoulder of mutton, stick it as full of them as you can, and roast it thoroughly, setting a dish under it to catch the gravy, wherein let there be Oysters, sweet herbs minced a little white wine and a sliced nutmeg; when the head is roasted set the dish wherein the sauce is on the coals to stew a little, then put in a piece of butter, the juice of an orange and salt, beating it up thick together, dish your head and put the sauce to it, and serve it up hot to the table.   

46. To make Cream-cabbidge.  
Set a gallon of new milk on the fire when it boils scim it so long as froth ariseth, then empty it into ten or twelve bowls as fast as you can without frothing, and set them where the wind may come: when they are a little cold gather the Cream that is on the top, with your hand crumpling it together, and lay it on a plate; when you have laid three or four layings on one another wet a feather in rose water and musk and stroke over it, and searce a little grated nutmeg, and fine sugar and lay three or four more lays more on it as before. This do till you have off all the cream on the bowls, than put all the milk to boil again, and when it boiles set it as you did before in bowls, and use it in like manner: it will yield four or five times seething, which you must put on your plate as before, that it may lie round and high like a Cabbadge: let one of the first bowls stand, because the cream of them will be thick and most crumpled; take that up last to lay uttermost, and when you serve it up, searce or scrape sugar on it: this must be made overnight for dinner, or morning for supper.   

Boiled and roast meats. A rump of Beef, after the best manner.  
Take a rump of Beef, or the little end of the brisket, and par-boil it half an hour, then take it up and put it in a deep dish, than flash it in the side that the Gravy may come out, then throw a little pepper and salt between every cut, then fill up the dish with the best claret wine, and put to it three or four pieces of large mace, and set it on the coals close covered, and boil it above an hour and a half, but turn it often in the mean time, then with a spoon take off the fat and fill it with claret wine, and slice six onions, and a handful of Capers, or broom-buds, half a dozen of hard Lettuce sliced, three spoon-fuls of wine-vinegar and as much verjuice, and then set it aboyling with these things in it till it be tender, and serve it up with brown bread, and sippets fiyed with butter, but be sure there be not too much fat in it when you serve it.   

48. A Bisque of Carp.  
Take twelve small Carp, and one great one, all male carp, draw them and take out all the melts, flay the twelve small Carp, cut off their heads and take out their tongues and take the fish from the bones of the flayed Carp, and twelve oysters, two or three yolks of hard eggs, mash all together, season it with cloves, mace and salt, make thereof a stiff searce, add thereto the yolks of four or five eggs to bind it, fashion that first into balls or loppings as you please, lay them in a deep dish or earthen pan, and put thereto twenty or thirty great oysters, two or three Anchovies, the melts and tongues of twelve Carp, half a pound of fresh butter, the liquor of your oysters the juice of a Lemon, or two; a little white wine, some of Corbilion wherein your great Carp is boiled, and a whole Onion, so set them a stewing on a soft fire, and make a hoop therewith, for the great Carp you must scald him, and draw him and lay him for half an hour with the other Carp heads in a deep pan with so much white wine vinegar as will cover and serve to boil him, and the other heads in; put therein pepper, whole mace, a race of ginger, nutmeg, salt, sweet herbs, an Onion or two sliced, a lemon; when you boil your carp, pour your liquor with the spice into the kettle wherein you will boil him; when it is boiled put in your Carp, let it not boil too fast for breaking: after the Carp hath boiled a while, put in the head, when it is enough take off the kettle, and let the Carp and the heads keep warm in the liquor till you go to dish them. When you dress your bisque, take a large silver dish set it on the fire, lay therein sippets of bread, then put in a ladle full of your Corbilion, then take up your great Carp and lay him in the midst of the dish, then range the twelve heads about the Carp, then lay the searce of the Carp, lay that in, than your Oysters, Melts, and Tongues, then pour in the liquor wherein the searce was boiled, wring in the juice of a Lemon, and two Oranges, garnish your dish with pickled Barberies, Lemons and Oranges, and serve it very hot to the Table.   

To dress a Phillet of Veal after the Italian way.  
Take a young tender Phillet of Veal, pick away all the skin in the folds of the flesh, after you have picked it out clean so that no skins are left, nor any hard thing, put to it some good white wine that is not too sweet, in a bowl & wash it and crush it well in the wind, do so twice, then strew upon it a powder that is called Tamara in Italy, and so much salt as will season it well, mingle the powder well upon the pasts of your meat, than power to it so much white wine as will cover it, when it is thrust down into a narraw pan, lay a trencher on it and a weight to keep it down, let it lie two nights and one day, put a little pepper to it when you lay it in the sauce, and after it is soused so long take it out, and put it into a pipkin with some good beef broth, but you must not take any of the pickle to it, but only beef broth that is sweet and not salt, cover it close, and set it on the Embers, only put to it with the broth a few whole Cloves and Mace and let it stew till it be enough; it will be very tender, and of an excellent taste, it must be served with the same broth as much as will cover it.  
To make the Italian take Coriander seed two ounces, Aniseed one ounce Fennel-seed one ounce, Cloves two ounces, Cinnamon one ounce; these must be beaten into a gross powder, putting into it a little powder of Winter Savoury; if you like it, keep this in a Viol glass close stopped, for your use.   

50, To boil Ducks after the French Fashion.  
Take and lard them, and put them upon a spit, and half roast them, then draw them, and put them into a pipkin, and put a quart of claret-wine into it, and chestnuts, and a pint of great oysters, taking the beards from them, and three onions minced very small, some mace, and a little beaten ginger, a little thyme stripped, a crust of a French roll grated put into it to thicken it, and so dish it upon sops; this may be diversified; if there be strong broth, there need not be so much wine put in, and if there be no oysters or chestnuts, you may put in artichoke bottoms, turnips, and collyflowers, Bacon in thin slices, sweetbreads, etc.   

51. To make a Pudding of Calves-Chaldrons.  
Take your Cauldron after it is half-boiled and cold, mince it as small as you can, with half a pound of beef-suet, or as much marrow, season it with a little onions, parsley, thyme, and the outermost rhyne of a piece of Lemmon, all shred very small, salt, beaten nutmeg, cloves and mace mixed together, with the yolks of four or five eggs, and a little sweet Cream; then have ready the great guts of a mutton scraped and washed very clean, let your gut have lain in white-wine and salt half a day before you use it, when your meat is mixed, and made up somewhat stiff; put it into the sheep's gut, and so boil it: when it is boiled enough; serve it to the table in the gut.   

52. To make the best Sawcidges that ever were eat.  
Take a leg of Pork, and cut off all the lean, and shred it very small, but leave none of the strings or skins amongst it; then take two pound of beef-suet, and shred it very small, then take two handfuls of red sage, a little pepper, and salt, and nutmeg, and a small piece of an onion, chop them altogether with the flesh and suet, if it is small enough, put the yolks of two or three eggs and mix all together, and make it up in a paste if you will use it, roll out as many pieces as you please, in the form of an ordinary Sawcidge, and so fry them; this paste will serve a fortnight, upon occasion.   

53. How to make a Paste with oil, and the way how to take away the sent of the oil.  
In the first place, you must set your oil over the fire, that is to say, you must cause it to boil till it bubbles no more, and by this means you will take away both the sent and the unpleasantness of the oil; some others, whilst the oil is a boiling, put a crust of bread into it.  
Having thus prepared your oil, you may put upon your kneading-board; as for example, one pint of meal flower, whereunto add two or three yolks of eggs, and as much salt as you can take up betwixt your fingers, and as much oil as your own discretion will prompt you, to the fourth part of half a pint of water, or thereabouts, (a little more or less;) mingle all these things very well together, and work your paste throughly with your hands, but leave it somewhat of the hardest, because the oil hath not so firm and solid a body as the butter: finally, having made your paste or dough in this manner, you may make use of it according to your pleasure.   

44. To make sweet Paste or dough.  
For Example,  
Take a quarter of a pound of powdered sugar, sifted through a hair, or ranging sieve, than put it into a clear marble mortar, add thereunto the quarter of the white of an egg, and about half a spoonful of Lemmon juice, stir all these softly together, until the sugar gins to jelly, and in case it will not easily jelly, add thereunto some few drops of rose-water, and when the sugar doth begin to jelly, you must beat it with a , till it becomes a hard and firm paste; and when the same is well mingled, you may make pastry crust thereof.  
Note, that at your pleasure you may also make paste, that is but half sweetened, by mingling an equal part in proportion of sugar, and of meal together; the which you may mingle together in the selfsame manner, as is here afore described.   

55. To make sweet spices, which are used by Pastry-Cooks.  
For example, take two parts of vinegar, as two ounces, and one part, viz. one ounce of beaten pepper, mingle them together, add thereunto beaten cloves, and nutmegs very small grated, and beaten mace, one ounce or thereabouts, of each, for one pound of pepper, more or less as you please; and put up all these several Ingredients thus mingled in a Box.  
Note, that it is at your liberty to preserve all the foregoing several sorts of spices separately in little leather purses, or in a box, which is divided into several drawers, or repartitions.  
Note also, that divers persons do only make use of the single pepper instead of other spices, although it must needs be granted, that the composed spices all together, must needs be more pleasing and Aromatic, than the pepper alone.   

56. The manner how to make a Pastry-Cooks Varnishing stuff; with the which he gives his Pies a Colour.  
Beat together the yolkes and whites of eggs, just as if you would make anomelet, or pan-cake; and in case you would have your Varnish to be strong and good, it will be sufficient to beat one white of an egg with two or three yolks; and on the contrary, in case you will have your Varish pale, you should only need to use the yolkes of eggs, and beat them with water.  
Now to make use of the aforesaid wash or varnish, take a few feathers, or a little pencil, or brush, either of silk or hog's brissels, which said brush or pencil, must be very soft; wet your said pencils or brissels in your wash or varnish, and so use it at your discretion, to wash or varnish your Pastrey-works.  
Now in case you will not go to the charge of eggs to make your wash or varnish, you may dissolve a little saffron, or marigold-flowers in milk; so likewise in Lent you may make use of the eggs of a Pike or Jack for your wash or varnish, that being most proper for lent, having no relation to flesh.  
One thing you must observe, that the Pastry Cooks put honey in their washing or varnishing, for to spare eggs.    

Creames.  

57 Clouted Cream.  
Take two gallons of new milk from the cow, strain it into a clean Kettle, set it upon a trevet over a quick fire of chare-cole, and so soon as it boiles, put in three pints of sweet Cream, stir it about, and take it off the fire so presently that it may not boil, after the Cream is in it; have ready milk-pannes set in straw, put forth the hot milk into them so fast as you can, and when you have filled your pans, if it be in the winter, after it hath stood awhile, till the reaking be past, cover them up close.   

58. Another Cream.  
Take sweet Cream and put it into a silver dish, set it upon a chafing dish of coals, and when it boiles, as the Cream riseth, take it off with a spoon, and lay it into a glass bowl, till your bowl be full; and as you fill it, sprinkle it with Rose-water, and strain it with fine sugar.   

59 Cold Cream.  
Take a quart of milk as it cometh from the Cow, and put in it yolkes of eggs raw, as many as you shall see fitting, and temper it together, then set them a chafing-dish of coals, always stirring it, for fear of burning, and put sugar to it, and it will be like Cream of Almonds; and when it is boiled thick enough, sprinkle it with Rose-water, and cast sugar over it, so let it cool.   

60. A Cream with French barley.  
Take the third part of a pound of French barley, wash it well in fair water, and let it lie all night in fair water; in the morning, set two skillets on with fair water in the fire, and in one of them put your barley, and let it boil till the water look red, then put your water from it, and put the barley into the other warm water, then boil it with fresh warm water till it boil white, then strain the water clean from it, then take a quart of Cream, put into it a nutmeg or two quarte-red, a little sage, mace, and some sugar, and when your Cream is ready to boil, put your barley into it, and let them boil together about a quarter of an hour, and when it hath thus boiled, put into it the yolks of two or three eggs well beaten, with a little Rose-water, than dish it forth; and eat it cold.   

61. Almond Cream.  
Take half a pound of Almonds blanched, stamp them very small with some cream, and then strain it into a skillet, and stir it on a little fire till it begin to boil, then take it off, and season it with a little Rose-water, made very sweet with fine sugar, put it in your cream bowl, and eat it cold.   

62. Cudgelled Cream.  
When your Cows are new milked, take two Gallons of that milk presently▪ while it is hot, pour it into two milk pans, stand up high, that it may run in a long stream, and so let it stand a day or a night, then scum it off as thick as you can, without much breaking; put it into what dishes you like, and, if you will, strew sugar on it.   

63. A Butter Cream.  
Take two gallons of good milk, and put to it a pottle of cream, set it on a clear fire and let it boil an hour, then pour it into the broad pans, and so let it stand two days, let it not be stirred, because the skin may be broken, then take away the top of it off, as thick as you can, and work it together with a spoon, and ●ay it in a China dish like a dish of butter, and strew a little sugar upon it.   

64. A French Cream.  
Take a pottle of new milk hot from the Cow, and put to it a gallon of sweet cream, put them into a fair earthen pan, and set it on a trivet, over a soft fire, of a certain heat, all day and all night, the warm embers to lay about it, lest it cool hastily and so be tough, this cream must never boil at all; And when you serve it out, cut it in great pieces, and lay them into a glass bowl, and strew fine sugar upon it, and Rose-water, if you like it.   

65. An Almond Custard.  
Take a quarter of a pound of Almonds, a quart of sweet cream, boil your cream with a little large mace, & nutmeg; after it is boiled let it cool again, blanche your Almonds in cold water, then stamp them exceeding small, with a little Rose-water, and then strain them with the cream put to it, the yolks of eight eggs well beaten, eight dates picked, and minced small, one handful of Currans plumped in boiling water, a good deal of sugar, and a little salt; put these into a dish, and bake it upon a pot of boiling water.   

66. Sack Cream.  
Take two quarts of sweet cream, set it on the fire in a clean skillet, and when it boiles, put in so much Canary sack, as will turn it like a posset, than put it forth into a boulter strainer, till all the whey be clean from it, then rubbe the Curd through a strainer into a clean dish, season it with Rose-water, and fine sugar; and if it be thicker than you would have it; then put some of the whey to it, that ran from it: so serve it up in a cream bowl.   

67. Coddling Cream.  
After your coddlings are throughly scalded and peeled, put them into a silver dish, and fill the dish almost half full of Damask-Rose-water, and put in half a pound of sugar; boil these together, still turning the coddlings in the liquor, till it be almost consumed, then fill up your dish with sweet cream, and when it hath boiled a little every where about the dish, then take it from the fire, strew sugar upon it, and eat it cold.   

68 Cream with Apples.  
Take a quart of cream, boil it with a little rosemary and thyme and a blade of mace; Then take some Apples, pair them, and slice them into claret wine, boil them in the wine with a little Ginger, and a little Lemmon peel with Musk and Ambergreese, and sugar, when the Apples are boiled well, and cold again, put them to the cream.   

69. Cream with Almonds.  
Take three pints of Cream, boil it in a little Rosemary & Time, and take 2 good handfuls of Almonds blaucht in cold water, then stamp them with a spoonful of sack, strain them and boil them with the cream, put Ambergris, musk and sugar to it.   

70. Cream with Curds.  
Take a quart of cream, boil it with nutmeg, mace, rose, mory, and time; Take it off the fire, put in a little sack and sugar, a little juice of Lemons that it may a little quack it; stir it till it be a little cold, and when it is quite cold put it into a strainer and hang it up till the next day; then get pure thick cream, and boil it with some whites of eggs; mingle your whites well beaten, when your cream hath boiled, then set it on again, boil it till it be pretty thick, as you shall think fit for curds, sweeten it with sugar, Amber grease and musk.   

71. For clouted Cream.  
Take some three quarts of new milk, let it boil up, then put in some two quarts of Cream, as you do for wild curds, let this stand upon Embers all night, you may put this upon raw or boiled Cream, and then season it with sugar, if you will have it taste of mace or any other thing boil it in the milk.   

72. A Trifle.  
Take three pints of pure thick Cream, and boil it with cinnamon, and nutmeg, and sugar; when it is boiled, keep it stirring till it be but bloodwarm, then put in some rennet, and when you think good serve it.   

73. Another clouted Cream.  
Take rice, pick it and wash it very fair, and when it is dry, beat it till it come to fine flower, then take Cream and Rose-water, and Sugar, and put of that flower into it, and boil it till it be thick.   

74. Thick Cream with Rice.  
Take dried Rice and beat it fine and strain it with thin cream, and let it boil in a platter on a chafing-dish of coals till it be very thick, than season it with a little rose-water and sugar, and when you think it is thick enough take it off, and when it is cold, serve it forth with two rows in a dish.   

75. A Trifle.  
Take boiled Cream and Rose water and sugar, and a little rennet, and stew them together.   

76. Snow.  
Take Cream, Rose water and Sugar, and beat them together till they come to a froth, and then, etc.   

77. To make Snow.  
Take a quart of cream not too thick, beat it with a birchen rod with whites of Eggs in it, take off the snow as it rises till you have enough of it for a dish, boil some cream for the bottom, set a penny loaf in the bottom of it with a rosemary sprig set in the midst, strew your snow at the top of it.   

78. Clouted Cream.  
Take three quarts of new milk and boil it with mace, a little Rosemary and Thyme, when it hath boiled enough take two quarts of cream, strew it all at top as you do for wild curds; let this cream stand upon Embers till the morning: boil some sweet cream for the bottom; with sugar and what else you will, when it is cold lay your slacks of clouted Cream on the top, and strew Sugar upon it.   

79. Apple Cream.  
Boil six Pippins pared, (do not cut the cores apieces) in Claret wine, a little more than will cover them, put in of sugar a good quantity, then boil a quart of good cream, with a little rosemary and thyme, sweeten it with sugar, one spoonful of sack, when they be cold put them together, lay your Apples like Eggs: Remember to boil in your Apples some ginger, lemon pills very thin sliced.   

80. White stuff (of Cream.)  
Take a pint of cream, seven whites of eggs, one spoonful of flower, mingle these well together, set it on the fire, stir it till it grows thick, and strain it thorough a thick strainer, with rose water sweeten it: You must stir this till it be cold.   

81. A Tansey (of Cream.)  
Take a pint of cream and put to it the yolks of eight Eggs and two whites well beaten, and half a pint of sack, a good deal of sugar, and nutmeg; mingle all these well together, and bake it in a frying pan with sweet butter, just as you do another Tansy, and serve it on a Plate with a little sugar on the top of it.   

82. Goosberry Cream.  
Take a quantity of Goosberies, scald them and mash them, strain them through a strainer, then mingle them with your cream and sugar.   

83. To make a Cream.  
Take a pan of milk as it come from the Cow, and set it over the fire, and when it gins to rile, pour in some cream; and when it riseth again pour in more; and so do some six times, then take it and let it stand on nettres till next morning than take it off, and sprinkle rose water and sugar among it, and so serve it.   

84. To make a Sullibub.  
Take a quart of cream scalded, and let it be lukewarm, keeping it stirred: One pint of sack pretty hot, then spout it out as hard as you can, let this stand all night. In the morning take a froth made of thick cream sweetened with sugar, a little sack mingled with it, beat it with a spoon as it rises, put it into a Cullender, when milk is dreaned from it; lay this froth upon your sullibub as high as you can, froth it in a wooden trey new scalded and cold.   

85. To make maggets (of Cream.)  
Take a cheese new made, and somewhat stiff; then take cream, and strain it through a strainer, and cast Sugar upon it.   

86. A white pot.  
Take a pint of cream and boil it and when it is cold, put to it four yolks of Eggs, and two whites well beaten, then put in it a little nutmeg, cloves, mace, and some sugar, and a little salt, than butter your dish, and strew in it the smallest marrow of a bone, than slice the crumb of a loaf thin, and lay one lay of bread, and one of raisins, and marrow, and so till the dish be full then pour on the cream, and stick the biggest of the marrow all over it, and some sliced dates, and so bake it.   

88 To make Leach.  
Take a quart of Cream, and a quartern of Almonds, and blanche them, and grind them with some of your Cream; then take half an Ounce of whole Cinnamond, and half a quarter of an Ounce of large Mace, two Ounces of Izing glass; wash the Izing glass in many waters, and then let it lie and soak a quarter of an hour then boil it in the Cream, put in six Ounces of Sugar, so boil it till the Izing-glass be consumed, when you have strained it; put thereto eight spoonfuls of Rose-water, than never leave stirring it till it be lukewarm, and when it is cold, cut it out in slices.    

Cakes, Whitepots, Puddings, and Almond-works, etc.  

Almond-workes.  

88 To make Almond Butter.  
Take a pottle of the best sweet Cream, a pound and a half of Almonds beaten with rose water to a soft paste; then take three pints of water or more, with half a spoonful of Coriander seeds well boiled together, when it is cold strain out your Almonds with this water, getting the substance of the Almonds as much as you can, then mingle your cream with it, set it altogether upon a clear fire; when it is ready to boil put in a little salt, and when it boyles up, seruch in some juice of Lemons all over it, not too much, but a little to curdle it: Then take it off the fire, let the Whey run through a thick cloth or napkin very softly, when it sticks something dry, tie it up round like a pudding, hang it upon a tack all night, then beat it with fine sugar and a little rose water; afterwards make dishes of it.   

89. French stucklings.  
Wet your crust with suct and butter, two yolkes of Eggs and sugar; cut your Apples very small, and season it with rose water, sugar, ambergreese and musk, roll them very thin, and make them square.   

90. To make Almond Puddings.  
Take a quart of cream, and let it boil on the fire, slice some manchet thin, pour your cream to your bread, and cover it close, then beat half a pound of Almonds very small with a spoonful of rose water, mix them with your cream and bread slice some marrow or beef suet, then take the yolks of eight or ten eggs, with three of the whites very well beaten, mix these together, then grate one nutmeg, slice and not beat some Mace, sweeten it with Sugar, then fill your guts, and boil them.   

91. To make Almond Cakes.  
Take a pound of Almonds, three quarters of a pound of sugar, keep the other quarter which makes up the full weight to fry them, when your Almonds and sugar is beaten, as for march pane, drive out your paste unto Cakes, then lay them upon papers on a table, or with the lid of a baking-pan, bake them upon the upper side with embers and coals upon the lid: After which, then turn them on the other side, and harden that side, then take that other quartern of sugar, boil it to a candy high, and with a feather Ice them over on the upper side, and set them under the pan again to harden: which being done, than Ice the other side, and harden them; and so eat them.   

92. To make a Florentine with Almonds.  
Take half a pound of rice boiled very tender, some spinach parboyled and beaten, half a dozen yolks of Eggs, mingle to it a little rose water, a little cinnamon butter, some Almond paste; mingle all these together, and make puff-paste for the bottom and top of it.   

93. Eggs of Almonds.  
Take a quart of thick Almond milk, of Izing-glass prepared, as for leech, and boil them well together, until it will jelly, and stir it well in the boiling; afterwards let it run through a strainer, and season the same with Sugar, (or Ambergreese and musk if you will) then take three or four Eggs, and let all the meat be put out at a little hole made in the top of the Eggshell, then take the same milk of Almonds and fill the Eggshells while it is warm, and so let the same abide there until the morrow, and then take a little quantity of the said meat when it is warm, and colour the same with whole saffron wrung through a linen cloth, then slice your Eggs when they are cold the next morning through the midst, shells and all, then cut a round hole through the midst of the Egg where the yolk should be, and fill up the same with the coloured meat, and so serve them forth.   

94. Mackaroones.  
Take one pound of Almonds, lay them in cold water over night and blanche them, then take three quarters of a pound of fine sugar beaten, and put it to your Almonds; stamp them altogether small, with three spoonfuls of Rose water, to keep them from oiling, put the whites of four Eggs beaten till they are all in a froth, than put them to your sugar and Almonds, and so beat them together, then cast flower very thick upon Plates, and so drop them on as you please, your Oven being heat with a little more than half a baven set them into it. Try your Oven with a paper, when the Oven is shut up, if it do not colour the paper.   

95. To make a good Marchpane.  
Take a pound of long small Almonds, and blanche them in cold water, dry them as clean as you can, then stamp them as small as you can, then strain them as small as you can, and put no liquor to them, but as you must needs for oiling, and that liquor you put must be Risen water, in manner as you wet your  therein; for if you put too much liquor, they will be black, when you have beaten them fine, take half a pound of the finest Sugar you can get, or more finely beaten, then put it to your Almonds, and beat it altogether, when they be well beaten, take your wafers and cut them in compass round the bigness you will have your Marchpane; and then as soon as you can, after you have tempered your stuff let it be put in your paste, and strike it abroad with a flat stick as even as you can, and pinch the very stuff as it were an egg set over, and put a paper under it, and set it upon a fair board and lay a fair Latin basin over it, the bottom upwards, and then lay burning Coals upon the bottom of the basin to see how it baketh; if it happen to burn in any place, fouled paper as broad as the place, and lay it thereon: and thus with attending, you shall bake it within a little more than a quarter of an hour, and when it is taken, put on your gold and bisket-sticks in Comfaits, and you shall have a good Marchpane, or ever you bake it you must cast in fine sugar and rose water, that will make it look mealy.   

To make all kind of Conceits of Marchpanes, and Pies, Birds, Biscuits, Collaps, and Eggs, and some to Print with moulds.  
Take half a pound of Marchpane passed being made as before is written; for your Marchpane make some little pies, and fill them with little pieces of marmate: Cast Biscuits and Carrowayes on them, and so gild them, and serve them, and you may make some of them like Collaps of bacon, so that you colour your paste with a little red roset, and so lay a piece of red and white passed one upon another, then cut it into slices, and the red being mingled with the white, will show like interlarded bacon, fat and lean, and some you may print with moulds.    

Puddings.  

97, A Quaking-Puding.  
Take a pint and a half of thick cream, boil it with a little mace, nutmeg quartered and ginger; then put to it the yolks of eight eggs, and four whites beaten well; and a few Almonds stamped and strained with some of the cream, and a little Rose-water; Put in two spoonfuls of fine flower, and a little sugar, and a little salt: then take out the whole spice, and put the stuff into a thick napkin, which must be first wet, and well rubbed with flower, boil it in the beef pot, or in the mutton broth.   

98. A Pudding.  
Take a two penny loaf white bread grated small, a pound of Beef-suet shred very small, half a pound of Almonds blanched and beaten, then strain it out with a quart of cream, season it with a little nutmeg, ginger and sugar; put in the yolks of six eggs, with two whites, then dip a napkin in melted butter, and lay it abroad; then take some twenty raisins of the Sun stoned and cut in halves, so lay them on your napkin, then lay on your pudding, and tie it up, and boil it with your Beef.   

98. A Plain Pudding.  
Take a quart of new milk, boil it with a little whole mace, when it is almost cold, slice in it a two penny white loaf, the crust being cut off, when the bread is well soaked, bread it well in it, season it with nutmeg, sugar; rose-water, beef-suet shred small, the yolks of six or seven eggs, not above two whites, a few whole raisins, currants, and dates.   

100 Puddings of Neat's Tongues.  
Take 3 fresh Neat's tongues tenderly boilled, and cut them in thick pieces, and beat them well in a mortar, then take cream, marrow, suet, grated bread, currants, cloves, mace, nutmegs beaten, dates minced, eggs beaten, rose-water, sugar, salt; mingle these well together, fill your guts, and boil them.   

101. Black Puddings.  
Take half a peck of great oatmeal, and put to it five quarts of new milk scalding hot, and so let it stand two nights and a day soaking there; take thyme, margerome, winter-savory: , parsley, of each two good handfuls, half a handful of leeks; so season it with a little pepper, salt, fennel-seeds; to this quantity, you may take the blood of two sheep.   

102. To make a Pudding.  
Take cream, eggs, and grated bread, and marrow; mingle them all together very stiff, tie it flat up; when it is boiled, stick it with Almonds, cut them in long slender pieces.   

103. To make a Pudding.  
Take twelve pippins, boil them, and take the pap of them; and twelve eggs, but six whites, and a manchet grated, a nutmeg, and some salt, and sugar; stir it well, put in some melted butter, and bake it.   

104. To make a Rice Pudding.  
Take your Rice a pound being tenderly boiled in water, and then in milk, with some beef-suet, being shred small, a good quantity of currants, of white bread, and three or six eggs, with some cinnamon, and rose-water, nutmeg, salt, and sugar, if your rice he dry, put to them a little good milk.      

EXPERPIMENTS IN SUGAR-WORKS.  

Cakes.  

105. Cheesecakes.  
Boil a pottle of milk and a quart of cream together, and when it is cold, set it to come with Runnet, when it is come, whey it in a butter cloth very well, then break it small with some good cream, put to it eighteen yolkes of eggs, and two whites, put a good handful of grated bread to it, season it with nutmeg, mace, and sugar, and rose-water, with a little salt; when the paste is baked fit for it; then put in your stuff, and strew upon it some currants half boiled, and so bake them, but not too dry, the crust must be somewhat deep.   

106. Another way to make Cheese cakes  
Take a quantity of the best curds you can make of strokings and cream, after you have wheyed them very well, beat them in a mortar, take almost the like quantity of Almonds blanched, and well beaten withrose water, for fear of oiling: mingle these together with a quantity of currants, four whites of eggs, eight yolks well beaten; mingle all these together, with cream, sugar, and a little nutmeg; lay the meat thick in the Coffins, strew on the top of every of them, a little Ambergreese bruised with sugar enough: If you half-bake the Coffins first, it is best. For as soon as the meat gins to look never so little brown, they are enough.   

107. To make dainty Pancakes.  
Take an equal quantity of flower and grated bread, and half a dozen of eggs, tataking out the whites of two only, and beat them very well, and season it as shall be fit; then mingle all together with a little fair water, and let the water be something thin, then take the quantity of a spoonful of suet melted, and moisten the frying-pan all over, then put in so much of the stuff as will cover the bottom of the pan; that done, pour upon it the liquor seething hot, and hold it a little over the fire, and it will rise quickly, then turn it, and it will be instantly baked; when one is baked, pour out the liquor; and do as before, when you bake another, strew them with fine sugar, rose-water, and then serve them up.   

109. To make Pancakes that shall be to Crispe, that you may rear them up an end.  
Take a pint of fine flower, the yolks of of six eggs, and the whites of two, make all this batter with a little warm water, & a little sack, season it with a little cloves, mace and nutmeg, when you have made it into perfect batter, then make them in the least frying pan can you get, and bake them not too much then boil them in lard, as you do your frittars, and when you serve them, they will be as crispe as wafers, and will stand an end, and will be as yellow as gold.   

110. To make Court-Frittars.  
Take a pint of sack, and make a posset with sweet milk from the Cow, take the curd of that posset, and put it into a basin, with the yolks and whites of six eggs, seasoned with a little nutmeg, and so beat with a birch rod, until you have beaten the posset curd and eggs well together, then put fine flower to it, and make it a batter for your fritters, & then take clarified beef-suet, and boil them as you do common fritters, and they will eat most delicately, scrape suon them, and so serve them.   

110. Another way.  
Take a pint of very fine flower, and two or three eggs, boil them in sweet butter, as you do a hasty pudding, and when you have boiled your flower, butter and eggs in the form of a hasty pudding, than put it into a stone-morter and put to it the yolks of six eggs, season it with a little nutmeg and sugar, and when you have beaten these well in a mortar, put it into a batter-spout that hath an Iron on the end like a mullet, or a cross, so spout it out into your hot lard, and you may throw it in knots in spouting, and when they be boiled in lard, serve them with sugar scraped on them, they will eat most delicately, and they will marvel how you make them, because they come in knots, a plain batter-spout will make them.   

111. To make Sugar-Cakes  
To half a pound of sugar, six eggs, six yolks, and one white, a pound of butter washed, and laid all night in rose-water, and so work in the flower a little and a little, till they will roll, and butter the pots, and prick them, and bake them.   

112. Cornish Bunnes.  
Take half a peck of flower, a pound of Currants, and four pennyworth of Saffron, well dried and made small, a quart of scalded cream, and take the yolks of ten eggs, and the whites of two, and beat them well together with the cream, with seven or eight spoonfuls of sack, and two or three spoonfuls of Rose-water, and a pretty deal of new Ale yeast, and work all this together with butter, better than a quarter of a pound, and so much sugar; and when it is well moulded together, make it up in little Bunnes; and if it be too wet, you must add more to it.   

113. Cake Bread.  
For half a peck of flower, two pound of Raisins stoned, two pound of Currans, four grated nutmegs, half a score spoonful of good Ale yeast; half a pound of sugar, as much fresh butter as will wet it; you must not make this Cake thick, mingle all your things together, keep out your Raisins, and when you have rolled out your Cake thin, you may make two or three Cakes of this quantity, then take your Raisins and stick them thick thus do some thrice, & so bake it.   

114. Cakes with Lemmon pill.  
Grate your finest Lemon pill, and after you have boiled your double refined sugar to a Candy, put in a little of your said Lemon pill, drop them forth in little Cakes. Add to it Ambergris, musk, etc.   

115. Cake Bread.  
Take one Gallon of flower, two pound of Currans, and one pound of butter or better, a quarter of a pound of sugar, a quarter of a pint of Rose-water, half an ounce of nutmeg, & half an ounce of Cinnamon, two eggs, then warm cream, break the butter into the flower, temper all these with the cream, and put a quantity of yeast amongst it, above a pint to three gallons, wet it very lied, cover your Cake, with a sheet doubled, when it comes hot out of the Oven; let it stand one hour and a half in the Oven.   

116. To make Biscuit.  
Take the yolks of two dozen of eggs, two handful of Anniseeds, a little yeast, one pound of butter, one quart of cream, four pound of fine wheat flower, work all these together in a paste, and make it up in long rolls being something flat, then lay them upon papers, and set them into the Oven and bake them, (but not throughly) then let them stand a day or two, then cut them into slices, and rub them over with small beaten sugar, then lay them upon papers, and set them into the Oven, until they be hard.   

117. To make Diar bread.  
Take one pound of good loaf-sugar, and one pound of very fine flower, and one spoonful of Carrawayseeds, and mingle them together, then take six new laid eggs, and take out of them one yolk or two according as they are in bigness, then beat the eggs first by themselves, than put them to the flower and sugar, and with a pestle beat it wonderfully for two hours, and when you are ready to set it into the Oven, strew a little fine beaten sugar upon it, to make it Glass, than butter the Plaits, and put it into your Oven being hot, as it is for Manchet.   

118, To make Jumballs.  
Take a pound of fine flower, a pound and a half of sugar beaten and searsed, six eggs, taking away two eggs, two or three spoonfuls of rose-water, two spoonfuls of cream. Put your eggs, cream, and rose-water together, and put them over the fire, and stir it till it be something hot, then mingle the flower and sugar, and that together, and make paste of it somewhat stiff, then put in a pretty quantity of anniseeds being rubbed and fanned clean, and so make them up in Jumballs.   

119. Another way of Jumballs.  
To half a pound of sugar, eight eggs, four yolks, as much butter as an egg, being washed in Rose-water, and fine flower as much as your own discretion shall see fit to make it a paste, and so work it, and knead it well together with an ounce of Anniseeds, and Coriander, so roll and make them up in knots, and butter the plaits, and bake them, heat the Oven hot as for Manchet.   

120. To make Naples biscuit.  
Take Almonds, and Pineapple seeds, and kernels of Muskmelons, fine seared sugar, as much as all the seeds do weigh, then take a little fine basket flower, or else rice-flower, and as much of the white of an egg as will moisten it, and a little quantity of musk, a spoonful of sweet cream; beat all this well together in a mortar, then lay it upon a pye-plate upon wafers, like lozengings, so bake it.   

121. The first way for Prince Biscuit.  
Take a pound of sugar and a pound o flower, and put thereto 8 yolks and 4 white of eggs, and as much sack as will make it ligh and easy to stir, and stir it with good strengt at least an hour, and after that put into it such a quantity of Anniseeds and Coleander seeds as shall be best pleasing unto you; stir it then some little time after the seeds be in for the indifferent well mixing of them, and so put it into your coffins and bake them with a temperate fire, so as they may soak throughly within and without, and fill not the coffins too full.   

An other way.  
Take one pound of sugar fine beaten, a pound a dram of fine flower, then take twenty yolks of Eggs well beaten, one Ounce, of Anniseeds well bruised, four spoonfuls of Rose water; you must put in your flower by little and little, and as you put it in, you must stir it very well or else it will clad, then take two sheets of clean white paper, and butter them with sweet butt, and pin them up at the four corners, and so make Coffins of them, put in the butter, and put under each Coffin a paper: you must try the Oven with a piece of white paper, if it colour the paper much it is hot, and when the stuff beginneth to come from the paper, you may take them out and cut them in slices, and lay the cut side downward and when they are dry on that side, you must turn them on the other, and let them lie in the Oven until the Oven be cold.   

123. To make white Biscuit bread.  
Take a quarter of a pound of fine-flower, and three quarters of fine sugar, that is; three times as much sugar as flower, search the sugar fine, and take six yolks of Eggs, and three whites, and beat them well together, then put the sugar and the flower in a basin, and make a great hole in the middle, and put in the Eggs in the hole, and with a ladle or a spoon, beat a little and a little the flower and the Eggs together, and so continue beating the space of an hour at the least, then take a half pennyworth of Anniseeds, a pound of Coleander-seed, and beat them well together, and when you have so done put them in; then heat your Oven as hot as though you would bake manchet, and let it bake half an hour or more, and then take it out, and hold it in your hand; if it be not light, than it is not enough, then slice it with a knife and put it in the Oven on a gridiron, and a sheet of paper under it to keep it clean.   

124. To make Prince Biscuit.  
Take a pound of flower, and a pound of fine searsed sugar, and eight Eggs and three whites and six spoonfuls of sweet Cream put into it, and so beat all these same in a wooden bowl with a wooden pestle or ladle; and when it is beaten an hour, put into it an ounce of Anniseeds, being rubbed dried and dusted, and when you are ready to fill your coffins put in your seeds, and when you have filled your coffins, bake it in an oven one half hour, if you will make Craknels to drink wine withal, take your Potter's moulds which you do commonly print your Quindinak withal, and indove them over with a little melted butter, and so pour your butter into the moulds as thin as you can, and so bake them in an oven: and when you see that they be baked, then take them out of the moulds and lay them upon sheets of white paper, and so let them dry in an oven one half hour, until you see they be as dry as Craknels, and if you please you may use them, and so you may box them, and keep them all the year.   

125. To make French Biscuit.  
Take half a peck of fine flower, two or three spoonfuls of Ale-yeast, the yolk of two or three eggs, a piece of sweet butter, and so make it up for perfect paste, as thick as for manchet, and all things as stiff, with warm-water as you do with manchet, then make it up in a long loaf, and bake it in an Oven, and when it is a day old, pair and slice it in Cakes, then rub it with powder sugar, and so dry it in the Oven again upon a latin of wire, or basket-makers rods, and when it is very dry and hard, then rub it over with white powder sugar again; than you may box it and keep it all the year.   

126. To make Biskatellc.  
Take a quarter of a pound of double refined sugar, being beaten and finely searsed with two grains of Musk one grain of Civet, one grain of Ambergris; beat all these to a perfect paste, with a little Gum-dragon steeped in rose water and the white of an egg: all these being beat to a perfect paste, make it up in little loaves of the fashion of a manchet, so bake them in an oven every of them in a wafer, and so bake them in an oven, and when you see them rise your white and height, then take them out of the oven, and they will be as white as snow, and as light a puff, and when they be through dry, you may box them and keep them all the year.   

127. To make Wafers.  
Take Rose-water or other water, the whites of two eggs and beat them and your water, then put in flower, and make them thick as you would do butter for fritters, than season them with salt, and put in so much sugar as will make them sweet, and so cast them upon your irons being hot, and roll them up upon a little pin of wood; if they cleave to your irons, put in more sugar to your butter, for that will make them turn.   

128. To make a Carroway Cake.  
Take half a peck of fine flower, and kneed it with some warm water, a little salt and some ale-yest that is not stolen as you do your manchet, take the whites of three eggs, and kneed them in your dough, and lay it to the fire to rise, then add a quantity of a pounds of butter, and then kneed it as fast as you can, with a great care it be not too stiff, put no flower in the kneeding of your butter and eggs, then take a piece of your dough for a lid, for your cake, than spread the rest and put in a pound of Carroway comfits, then make it to a thin cake, fashion it as you please, and put on your lid, that is, a piece of paste rolled thin, put over your cake, put it in the oven for an hour and a half: this eats well cold, and very pleasant.   

129. To make fine Cakes in the form of rings.  
Take a quart of fine flower, an ounce of Colliander-seed, one ounce of Anniseeds, a good piece of liquorish, half a pound of sugar, two new laid eggs, new milk to wet it withal, being warmed, and so make boughts in the form of rings.   

130. To make sugar Cakes.  
Take a pound of flower, half a pound of butter, and half a pound of sugar, and as many eggs as will wet it, take so many whites according to the proportion of the yolks.    

All kind of Sugar-works.  

131. To make paste-Royall white, form into Cotes, Bowls, and drinking-cups, Gloves, Slippers, or any other pretty Conceits, printed with Moulds.  
Take half a pound of double refined sugar, beat it fine; and searce it through a fine lawn Ceatses, than put it into a fine Alabaster Morter, with a little Gum-dragon steeped in Rose-water, and a grain of musk, and beat them in a mortar, until it come to perfect paste, than roll it thin with a rolling pin, and print it with your moulds, some like Gloves, Slippers, and other pretty Conceits, as your Moulds are, and some you may roll very thin, and let them dry in an ashen dish, or otherwise called a court cup, and let it stand in the dish until it be dry, and it will be like a cup, you must dry them on a board fare from the fire, but you must not put them into an Oven, they will be dry in three or four hours, and be as white as snow, than you may gild them and box them, and keep them all the year.   

132. To cast all kind of standing conceits in Sugar-works.  
Take a pound of double refined sugar, and boil it to a Candie heigh, with as much Rose-water as will melt it, than your double moulds, being watered two hours, first power the sugar into those moulds, and when it is cold, you may take them out, and they will be birds, or beasts, according to your moulds, this standing conceit, you may garnish your March pane with.   

133. To cast all kind of fruits hollow into turned works, to put them into their natural colours, as Oranges e mmons, Cucumbers, Radishes, Apples, or Pears.  
Take your moulds, being made of Allabastar, every mould being in two pieces, your moulds being watered, and the sugar being boiled to a Candy heigh, fill the one half of the mould with the hot sugar, and turn the mould round about in your hand, and the fruits will be hollow.   

134. To make paste of flowers and Colour of Marble, that which way soever you break it, it shall be like Marble, and betwixt the light, it shall look very clear, and shall in eating taste of he natural flowers.  
Take all sorts of pleasant flowers, as violets, Cowslips, Roses, Gilly-slowors, Mary-golds, or any other pleasant flowers, and beat them in a mortar every flower by itself, with sugar, until the sugar be turned to the Colour of the flowers, than put a little gum-dragon to the beating thereof and so beat it out into a perfect paste, and when you have made six pieces of paste of several colours with them, every flower, will taste of his nature, then roll your paste thin, and lay every piece of passed one upon another in mingling sort; then roll your paste into a small roll as big as your finger, then cut it into little pieces overthwart, as big as small nuts, then roll them thin, that you may see through them; dry them before the fire, and when they be dry, you may box them, and keep them all the year.   

135. To make paste of Eglantine the Colour Amber-Corrall.  
Take the Reddish berries that grow upon the briers, before they be too ripe, and cleave them in the midst, and take the seeds out of them, and scrape them very clean, and boil them very tender in Claret wine, and Rose-water, then strain them, and dry them upon a Chaffingdish with coals, until they be reasonable dry, and when it is cold, work it upon the paste with fine sifted sugar, than roll it thin, than roll upon swans quills, and small reeds, then dry them before the fire, and when they be somewhat dry, you may box them, and keep them all the year, and they will look of the colour of Currol.   

136. To make paste of Elicampane.  
Take your Elicampane his smallest young roots, and boil them reasonable tender, than peel and pith them, then beat them in a mortar, take twice as much sugar as that pulp doth weigh, and boil it to a Candie height, with as much Rose-water as will melt it, than put your pulp of Elicampane into your sugar, with the pap of a pippin, and so let it boil together, until you see it almost for Marmalade, then drop it into drops on a pye-plate, or a sheet of Glass, and so dry it in the stove, than you may keep it all the year; it is an excellent paste against the cough of the lungs.   

136. To make Candied Cakes of plums.  
Put your Plums into a pot, and passed it up close, than set it into a pot of water, and let it boil a good while, then strain forth the juice from the plums, and weigh it with sugar ready beaten, let them be of equal weight, than put a little water into the sugar, and boil it until it comes to be sugar again; then put in the juice of your plums, and stir it till all your sugar is melted, then pour it into your glasses, and when it is cold, set them where they may stand very warm, and when they begin to Candy on the top, make them lose about the sides of the glass with a knife, and turn them forth upon glass plates, and so let them dry.   

137. To make Paste of Join the true way, as they do beyond the Seas.  
Take two pound of yellow Pear-Quinces, and two pound of Peaches, parboil them reasonable tender, and when they be cold, pair them, and scrape all the pulp from the Core, then bray it in a stone-morter, with a wooden pestle, then draw it throughout a piece of thin Cushion Canvise, then take as much sugar as it weigheth, and boil it to a Candie height, with as much Rose water as will melt your sugar, put off your Quinces and Peaches into your sugar, and so let them boil a little, then fashion it on a pye-plate, or on a sheet of glass, and so put them into an Oven after you have baked bread, or into a stove, and there let them remain a day and a night, the next day turn it, and warm your Oven a little, and in like sort warm your Oven or Stove until they be through dry, than you may box them, and keep them all the year.   

138. To make paste of Pippins, some like leaves, some like plums, with stalks, and stones, some white plums, and some red, and green.  
Take two pound of Pippins, being pared and cut in pieces, then boil them tender, and strain them, then take as much sugar as the pulp doth weigh, and boil it to a Candie height, with as much Rose-water, as will melt your sugar, and when your sugar is boiled to your full Candie height, then put in your pulp of Pippins, and, and let it boil awhile together, then fashion them on a pye-plate, some like leaves, and some like half-fruits, and dry them in an Oven, after you have drawn bread, the next day, turn them all close, your half-plums together, and put plum stones between them, and stalks in the middle of them, than put them into your Oven or Stow, until they be full dry; than you may box them, and keep them all the year, and they will look like natural green plumes, if you will have your plums look green, you must make your paste when your Pippins be green, if you will have your Pippins look red, you must put a little Conserve of Barberries amongst your Pippin-stuff, for that will colour them red, and make them have a pretty sharp taste, and you may make it all the year, if you keep the stuff in Galley-pots, as thin as starch stuff, and so that you season it with sugar; you may keep it for tart stuff, whether you make it of Pippins, Pears, or Plums.   

139. To make Paste of Apricocks, or white Pears, or Plums.  
Take your Apricocks, or Pear-plumes, pair them, and stone them, then boil them tender betwixt dishes on a Chaffingdish of Coals, and when it is cold, lay it on a white paper, and take as much sugar as it weighs, and boil it to a Candie height, with as much Rose-water as will melt the sugar, then put your pulp of your Apricockes or Peare-plums into your hot Sugar, and let it boil very leisurably with stirring of it until you see it somewhat stiff, then sashion it upon a Plate like half Apricocks, the next day close the halves together, and put an Apricock stone between them, and when they be dry they will look as clear as Amber, and eat fare better than the Apricock itself; when the skin is on, and when they be full dry, you may box them and keep them all the year.   

140. To make paste of Goose-berries, printed Raspberries, or English Currans.  
Take any of these tender fruits, boil them tender on a chafing-dish with coals, then strain them with a pap of a roasted Pippin, then take as much sugar as its weight, and boil it to a Candie height, with as much Rose water as will melt it, then put in the pulp of your fruits into the hot sugar, and so let it boil leasurably until you see it somewhat stiff, Almost as stiff as for Marmalade, than fashion it upon a sheet of glass, and so put it into an Oven upon a couple of billets, that the glass may not touch the bottom of the Oven; for if it do, your paste will be tough; therefore raise your glass from the bottom of the Oven upon billets or round sticks, and so let it dry leisurably, and when it is through dry, you may box it and keep it all the year.   

141. To make Paste of Oranges, and Lemmons.  
Take your Oranges and Lemons, and boil them tender, and shift them in the boiling, to take away the bitterness of them, you having two vessels of fair water on the fire, shifting them out of one water into another, than they will be tender, and their bitterness taken away from them, then cut them in the midst, and take out their Kernels, then stamp them in an Alabaster mortar, with the pap of three or four roasted Pippins, to every pound of Oranges or Lemons, take six Ounces of your pap of Pippens, then strain it through a fine strainer, then take as much sugar as the pulp doth weigh, being boiled to a Candee height, with so much Rose-water as will melt your sugar, then put your pulp of your Oranges or Lemons into your hot sugar, and so let it boil leasurably with stirring it; and when you see it stiff as Marmalade, than fashion it upon a sheet of glass, or on a Pie plate, and so stew it in an Oven as you do all other Paste, and when it is dry, you may box it and keep it all the year.   

142. To make Paste-Royal of Spices.  
Take sugar the quantity of four Ounces being beaten very fine and put into an Ounce of Cynnamond and Ginger, and a grain of Musk, and beat it into Paste, with a little Gum-dragon steeped in Rose-water, and when you have beaten it into a Paste in a stone mortar, than roll them and print them with your moulds, then dry it before the fire, and when it is through dry, you may box it, and keep it all the year.   

143. To make Muskadine Comfits.  
Take two Ounces of double refined sugar being beaten and finely searsed, with a grain of Musk, a grain of Civet, and a grain of Amber-grease, and beat all these together to a perfect Paste, than roll them thin that you may see your knife through them, then cut them in small pieces square like Lozanges, then dry them before the fire two hours, than box them and keep them all the year.     

THE BEST WAY OF PRESERVING, etc. Of Preserves.  

144. To preserve Apricocks the best way.  
TAke your Apricocks dry gathered from the tree before they be ripe, pair them thin, and take the stones out of them, take a pint of fair water, and a handful of the parings, let it boil a while, then take to every pound of Apricocks half a pound of sugar, then take it off the fire, and take out the parings, then let it stand till it sets, take half a pint or less of the clearest, and put the sugar to it in a silver pot over the fire to boil, crack the stones, take the kernels and peel them, when your syrup hath boiled almost to the height of a syrup, take it off the fire, put in your Apricocks and the Kernels, so let it boil softly at the first, and after faster, and scum it often; and when you must stir it, then take the pan between your hands and shake it, for a spoon will break them; and when you find they are boiled take them off: then take them out of the syrup as dry as you can, so put the Kernel within them, and lay them in your glasses, those that are most broken, lay them in pots; then take your syrup and boil it to a jelly very fast, so put it to them.   

145. How to Candy Eringoes, Probatum.  
Take your Eringoe Roots that will bend every way, let the biggest of them be hardly so big as your little finger; wash them very clean and boil them in pure water not very tender, but as you may feel the pith, then drean the water from them, and slice one side of every root long ways clean through as smooth as you can. Then spread it a little and take out the pith. Afterwards, scrape the thine off tenderly of the other side when it is clean from the pith and rhyne, as you have done them, put them in fair water, and when they are all done, wring them hard out of the water, and either bread them or roll them and tie them with thread at the ends, then weigh to every pound of Eringoes, one pound and a half or more of pure fine sugar, beat half or more of your sugar, wet the weight of your roots: As for a Candy of Rose water, boil this on the fire; and when it is almost sugar again, put a little more Rose water: thus do three or four times when your sugar is very well boiled, put in the roots, and with a spoon put the liquor still on the top of them, often turning them, within a little while after the roots are in, boil them apace, put in at several times the remainder of your sugar in good big pieces, let that melt in liquor, still keep your roots turned, when they are enough, they will look clear, then take them out of the liquor, this liquor you may put to fresh roots, lay those several upon a wicker, and cover them with a paper, as soon as ever they are stiff, put them close in a box.   

146. How to Candie Oranges, Probat.  
Choose the fairest Oranges well coloured, cut them in half, and take out the meat, than put them in fair water three or four days, shifting their waters, pair them as thin as you can, still putting them in water, as you do them. Then weigh as much fair water as Oranges, so likewise weigh as much sugar that is pure fine, make your syrrupe with the water and sugar, when it is boiled and scummed, put in your Oranges, which must be half boiled before. Cover Oranges close, let them boil a good while, then take some more sugar, something more than a-handful, and strew all a top of them, covering them close again, and when they have boiled, that they look clear, take them out of the syrup, put them in a fair dish one by another, then with a spoon fill the halfs with some of the syrup, then cover them close till the next day, then take the weight of them in sugar again, wet that sugar with some of the former syrup: And set it over the fire, when it boiles and is throughly melted and scummed, put in your Oranges in this fresh liquor: Let them but simper, when you see it comes up at top all like a Candy, pour them out in a dish as fast as you can turn all your Oranges the bottoms upward, the yellow side up, then sift sugar thick upon them, cover them close to keep in the steem. This do as fast as you can after half an hour if the Candy be pretty thick, then take them forth, put them one by one upon a Plate, the yellow side up ward, cover them with a paper, set them before the fire but not too near till they be dry, then keep them close in a box.   

147. To make Quindiniacks of Ruby colour to print with moulds.  
Take two pounds of Pippins pared and cut in small pieces, put them into a pipkin, with as much fair water as will cover them; and when they be boiled tender, strain all the liquid substance from them; into every pint of that liquor, put half a pound of sugar; so let it boil leasurably until it come to the colour of Claret being close covered; then uncover it and let it boil as fast as it can till you see it be as thick as a jelly, you shall know when it comes to his thickness, by seeing a drop on the back of a spoon like stiff jelly, and then take it off the fire, and cool it a little, then pour it into your moulds: If the moulds be made of Wood, you must boil their moulds first, and if they be made of Tin, you need but wet them, and when your jelly is cold, take them upon a wet trencher, and so convey them in your boxes, so keep it all the year.   

148 To make Quindiniackes of an Apricocke Colour with moulds that you may make them all the year.  
Take Pippins being pared, and cut all to pieces, and boil them tender in fair water, then wring out all the liquid substance from them, to every pint of that liquor, put ten Ounces of fine Sugar, and so let it boil as fast as you can, and when you see it stand upon the back of a spoon like your foresaid jelly then print it with your moulds, putting in a little more Sugar into every white, then into your red, and boiling a space uncovered, doth procure it to be white, for the close covering and the lazy boiling doth make it red, that is all the difference in colour.   

149 To preserve Grapes.  
Take the Grapes when they be almost through ripe, and cut the stalks off, and stone them in the side; and as fast as you can stone them, Strew Sugar on them; you must take to every pound of Grapes, three quarters of a pound of Sugar: then take some of the sour Grapes, and wring the juice of them, and put to every pound of Grapes two spoonfuls of Juice, than set them on the fire, and still lift up the Pan, and shake it round for fear of burning too; then set them on again, and when the Sugar is melted, boil them as fast as you can possibly, and when they look very clear, and the Syrup somewhat thick, they are enough.   

150 To preserve Pippins, Apricockes, Pears, Plums or Peaches green.  
Take your Pippins green, and quoddle them in fair water; but let the water boil first before you put them in, and you must shift them in two hot waters before they will be tender; then pull off the skin from them, and so case them in so much clarified Sugar as will cover them, and so boil them as fast as you can, keeping them from breaking: then take them up and boil the Syrup, until it be as thick as for quiddonie, than pot them, and pour the Syrup into them before they be cold, etc.  
Take your Apricocks and Pear-plummes, and boil them tender, then take as much Sugar as they do weigh, and take as much water as will make the Syrup, take your green Peaches before they be stoned, and thrust a pin through them; and then make a strong water of Ashes, and cast them into the hot standing Lie to take off the Fur from them, then wash them in three or four waters warm: So than put them into so much Clarified Sugar as will Candie them: So boil them, and put them up.   

151. The best way to preserve Cherries.  
Take the best Cherries you can get, and cut the stalks something short, then for every pound of these Cherries, take two pound of other Cherries, and put them of their stalks and stones, put to them ten spoonfuls of fair water, and then set them on the fire to boil very fast, till you fee that the colour of the syrup be like pale Claret wine, then take it off the fire, and drain them from the Cherries into a pan to preserve them in, take to every pound of Cherries, a quarter of sugar, of which take half and dissolve it with the Cherry-water, drained from the Cherries, and keep them boiling very fast, till they will jelly in a spoon, and as you fee the syrup thin, take off the sugar, that you kept finely beaten, and put it to the Cherries in the boiling; the faster they boil the better they will be preserved, and let them stand in a pan till they be almost cold.   

152. To preserve Oranges the French way.  
Take twelve of the fairest Oranges, and best coloured, and if you can get them with smooth skins they are the better, and lay them in Conduct water six days and nights, shifting them into fresh water morning and evening, then boil them very tender, and with a knife pair them very thin, rub them with salt; when you have so done, Core them with a Coring-Iron, taking out the meat and seeds; then rub them with a dry cloth till they be clean, and to every pound of Oranges, a pound and a half of sugar, and to a pound of sugar, a pint of water, then mingle your sugar and water well together in a large skillet or pan, beat the whites of three eggs, and put that into it, than set it on the fire, and let it boil till it rises, and strain it through a Mapkin; then set it on the fire again, and let it boil till the Syrup be thick, then put in your Oranges and make them seethe as fast as you can, now and then putting in a piece of fine loaf sugar the bigness of a Walnut, when they have boiled near an hour, put into them a pint of Apple-water; then boil them apace, and half a pint of white-wine, this should be put in before the Apple water, when your Oranges are very clear, and your Syrrrup so thick, that it will jelly (which you may know by setting them to cool in a spoon) when they are ready to be taken off from the fire; then put in the juice of eight Lemons warm into them, than put them into an earthen pan, and so let them stand till they be cold, then put every Orange in a several glass or pot; if you do but six Oranges at a time, it is the better.   

153. To preserve green Plums.  
The greatest wheaten plum is the best, which will be ripe in the midst of July, gather them about that time, or later, as they grow in bigness but you must net suffer them to turn yellow, for than they never be of good colour; being gathered, lay them in water for the space of twelve hours, and when you gather them, wipe them with a clean linen cloth, and cut off a little of the stalks of every one, than set two skillets of water on the fire and when one is scalding hot, put in your plums, and take them from the fire, and cover them, and let them rest for the space of a quarter of an hour, then take them up, and when your other skillet of water doth boil, put them into it, let them but stay in it a very little while, and so let the other skillet of water wherein they were first boiled be set to the fire again, and make it to boil, and put in your plums as before; and than you shall see them rivet over, and yet your plums very whole, then while they be hot, you must with your knife scrape away the rivetting, then take to every pound of plums, a pound and two ounces of sugar finely beaten, th●n set a pan with a little fair water on the fire, and when it boyles put in your plums, and let them seethe half a quarter of an hour till you see the colour wax green, then set them off the fire a quarter of an hour, and take a handful of sugar, that is weighed, and strew it on the bottom of the pan, wherein you will preserve, and so put in your plums one by one, drawing the liquor from them, and cast the rest of your sugar on them, set the pan on a moderate fire, letting them boil continually, but very softly, and in three quarters of an hour they will be ready, as you may perceive by the greenness of your plumbs, and thickness of your Syrup; which if they be boiled enough, will jelly when it is cold: then take up your plums, and put them into a galley pot, but boil your Syrup a little longer; then strain it into some vessel, and being blood warm, pour it upon your plums, but stop not the pot before they be cold; note also you must preserve them in such a pan, as they may lie one by another, and turn of themselves, and when they have been five or six days in the Syrup, that the Syrup grow thin, you may boil it again with little sugar, but put it not to your plums, till they be cold; they must have three scaldings, and one boiling.   

154. To preserve Damsins, or Red Plums, or Black.  
Take your Plums newly gathered, and take a little more sugar than they do weigh, then put to it as much water as will cover them, then boil your Syrup a little while, and so let it cool; then put in your Damsins or Plums, then boil them leisurely in a pot of seething water, till they be tender, then being almost cold, put them up.   

155. To make Marmalet of Oranges, or Orange Cakes.  
Take the yellowest and fairest Oranges, and water them three days, shifting the water twice a day, pair them as thin as possibly you can, boil them into a water changed five or six times, until the bitterness of the Orange be boiled out, those that you preserve must be cut in half, but those for Marmalet must be boiled whole, let them be very tender, and slice them very thin on a Trencher, taking out the seeds, and long strings, and with a knife make it as fine as the pap of an Apple, then weigh your pap of Oranges, and to a pound of it, take a pound and an half of sugar, than you must have Pippins boiled ready in a skillet of fair water, and take the pap of them made fine on a trencher, and the strings taken out, but take not half so much Pippins as Oranges; then take the weight of it in sugar, and mix it both together in a silver or earthen dish, and set it on the coals to dry the water out of it (as you do with Quince Marmalet) when your sugar is Candy height, put in your stuff, and boil it till you think it stiff enough, stirring it continually; if you please, you may put a little musk to it.   

156. Conserve of Pomegranates.  
Take a Pomegranate and press it, to take out the juice, than put it on a silver plate, and dry it on a small fire, or on some warm cinders, seethe your sugar until the plume or skin appear, and more than others; after it, is well sodde, take it off the fire, and whiten it, than put your juice in it, and take out your Conserve.   

157. How to make Marmalet of Apples.  
Take ten or twelve Apples, pair them and cut them, as far as the core, and put them into clear water, then take the Apples, and the water wherein they do steep, and half a pound of sugar, or less if you will; pour them into a pan, seethe them; as they seethe, crush them lest they should burn, and when there is almost no water, strain all through a straining five, take what you have strained, and put it in the same again, with the grating of half a Lemon or Orange, before steeped abovea quarter of an hour in some warm water; and strained through a linen cloth; for to know, and take out the bitterness of it; as they seethe, stir always, lest your Marmalet do burn, you may know when it is sod, when it is as in a Jelly, and showeth less moistness; and when it is as it ought to be, take it off the fire, and spread it with a knife the thickness of two half Crowns.   

158. How to make the Marmalet of Orleans.  
Take fifteen pounds of Quinces, three pounds of sugar, and two quarts of water, boil altogether; after it is well sodde, drain it by little and little through a Napkin, and take out of it what you can, than put your decoction in a basin with four pounds of sugar; seethe it; for to know when it is enough, try it on a plate, and if it come off, take it quickly from off the fire, and set it up in boxes, or somewhat else.   

159. To Preserve Raspesses.  
Pick clean the fairest Raspesses, and take their bare weight in loaf-sugar, which must be finely beaten, and strew a layer of sugar in the bottom of the Skillet, or China dish, and then a layer of Raspes, and so three or four times double, and crush some juice of other Raspesses, all over them, and set them on a soft fire, till the sugar be melted, often shaking them; then let them have a quick fire, and let them boil some five walmes every time they boil up, shaking of them, and in so many boyles they will be enough.   

160. To make Quindiniacke of Quinces.  
Take your Quinces, pair them and cut them in quarters and boil them; to every two pounds of Quinces take three quarts of Spring water to them, and so boil them very tender, then wring all the liquid substance from them, and to every pint of that liquor put half a pound of Sugar, and so let it boil leasureably till it come to his colour and thickness, then print it with your moulds, and so you may box it and keep it all the year.   

161. To make Quendiniackes of Gooseberries, Raspberries, or English Currnas.  
Take your Goosberries, Raspberries, or English Currants; put them into a stone pot with a narrow mouth; so put them into a stone pot of seething water, otherwise called Balneum E N. Let them boil until they be tender, then pour away the liquid substance from them, and to every pine of liquor, put half a pound of Sugar, and so let it boil until it come to his colour, and thickness, then print it with your moulds, than box it and you may keep it all the year. This is the way to make Quindiniacke of all sorts of Plums whatsoever, but you must draw the quintessence and spirit out of them, for they are of a stronger body than the other fruits, and therefore they must have water, and that will make them to run clearer through your strainer before you can put your sugar unto it.   

162 To Preserve Quinces.  
Take Quinces and weigh them, core and pair them, then take for every pound of Quinces a pound of Sugar; then take Quinces and grate them and strain them; for every pound half a pint of the juice of the Quinces, and half a pint of fair water; the water, and sugar, and syrup must be first boiled and clean skimmed, then put in, your Quinces and turn them still to keep the colour of them: then let them boil so till the Quinces be tender, they must seethe very softly, for fear of breaking; and ever as the scum ariseth, you must take it off with a feather.   

163. To Preserve Quinces red.  
Take fair yellow Quinces, pair and core them, and put them into a preserving pan, with as much clarified Sugar as will cover them; every pound of Sugar must be clarified with Ale, a pint of fair water; and let them boil close covered very leisurably, now and then turning them to keep them from spotting, and taking off the scumm with the back of a spoon; and when you see them very tender and red, take them up and cover them, and let your syrup stand acooling; and when your syrup is cold, put them in, and they will lie in a jelly, and so you may keep them all the year.   

164. To Preserve Quinces white.  
Take fair Pear-Quinces and core them, but not pair them, then parboil them in fair water reasonable tender; then take them and let them stand a cooling, when they be through cold  them and throw them in your Sugar, being clarified as you pair them: so let them boil till they be tender, then take them up and let your syrup stand till it be cold; than you may pot your Quinces, and keep them all the year.  
FINIS.     

The Contents of the first part; being, Receipts for COOKERY.  

1 THe London Pye. Fol. 1.  
2 For a Pie ibid.  
3 To bake a breast of veal in Puft-paste. Fol. 2.  
4 To make Puft-paste. ib.  
5 To bake a Hare. ib.  
6 To make a Pallat-Pye. Fol. 3.  
7 To make an Artichoke Pye. ib.  
8 To make a Lamb-stone Pye. Fol. 4.  
9 To bake Red Deer. ib.  
10 To make a steak-pye with a French-pud ding in the Pie, printed. Fol. 5.  
11 To bake a Neat's tongue. ib.  
12 To bake fallow Deer in the best manner Fol. 6.  
13 To bake a wild Boar. ib.  
14 To make Capon Pies Spanish fashion. Fol. 7  
15 To make a Calfs-head Pye. ib.  
16 A delicate Chewet. ib.  
17 To make Pease-cods. 8.  
18 The manner how to put a Gammon of Bacon in Paste. ib.  
19 An excellent way for bakeing all sorts of Venison and Fowl. Fol. 11.  
20 The Pastry Royal. Fol. 17.  
21 To make a Mince-pye. the Italian fashion with leaved or fine Paste, and to make Mince pies of fish, the bones, or grisles being taken out. ib.  
22 The manner to make a Tart of Marrow, of Beef, or Marrowbones. Fol. 25.  
33 To make a Lumber Pye. ibid.  
24 A Potato Pye. Fol. 26.  
25 Pies of sheep's tongues. Fol. 27.  
26 How to make a Paris Pye. ibid.  
27 How to make a Clary Pye. Fol. 28.  
28 How to make an Olive Pie, Fol. 29.   

Boiled and Roast meats.  
29 To boil a Leg of Mutton after the French fashion. Fol. 30.  
30 To boil a Loin of Mutton, or Veal. ibid.  
31 To make Chickens fat in 3. or 4. days. Fol. 31.  
32 To boil a Capon in white broth. ibid.  
33 To boil a Capon larded with Lemmons, in white broth. Fol. 32  
34 To boil a Caponn in Orange broth. ibid.,  
35 To boil Pigeons with Rice. Fol. 33.  
36 To boil Widgeon, Teal, or Mallard. ibid.  
37 To boil Larks or Sparrows in white broth. Fol. 34.  
38 To boil Gudgeons or Flounder. ibid.  
39 To make broth for a Pike. Fol. 35.  
40 To make a sauce for fried Gurnet, or Rocket. ibid.  
41 To stew a Carp. Fol. 36.  
42 How to boil a Haunch of Venison. ibid.  
43 How to make a Grand boiled meat. Fol. 37.  
44 How to stew a Bream, Fol. 38.  
45 How to rest a Calves-head with Oysters. ib.  
46 To make Cream Cabbage. Fol. 39  
47 A rump of Beef after the best manner. Fol. 40.  
48 A Bisque of Carp. Fol. 41.  
49. To dress a Phillet of Veal after the Italian way. Fol. 43.  
50 To boil Ducks after the French fashion. Fol. 44.  
51 To make a Pudding of Calf's Caldrons. ib.  
52 To make the best saucidges that ever were eat. Fol. 45.  
53 How to make a Paste with oil, and the way how to take away the sent of the Oil. Fol. 46.  
54 To make sweet paste or dough. ibid.  
55 To make sweet spices, which are used by Pastry-Cooks. Fol. 47.  
56 The way how to make a Pastry-Cooks varnishing stuff, with the which be gives his Pies a Colour. Fol. 48.   

Creames.  
57 Clouted cream. Fol. 49.  
58 Another Cream. ibid.  
59 Cold Cream. Fol. 50.  
60 A Cream with French Barley. ibid.  
61 Almond cream. Fol. 51.  
62 Cudgeled cream. ibid.  
63 A Butter cream. ibid.  
64 A French cream. Fol. 52.  
65 An Almond Custard. ibid.  
66 Sack cream. Fol. 53.  
67 Coddling cream. ibid.  
68 Cream with Apples. ibid.  
69 Cream with Almonds. Fol. 54.  
70 Cream with curds. ibid.  
71 For clouted cream. ibid.  
72 A Trifle. Fol. 55.  
73 Another clouted cream. ibid.  
74 Thick cream with Rice. ibid.  
75 A Trifle. Fol. 56.  
76 Snow. ibid.  
77 To make snows. ibid.  
78 Clouted cream. ibid.  
79 Apple eream. Fol. 57  
80 White stuff (of cream.) ibid.  
81 A Tansy (of cream.) ibid.  
82 A Goosberry cream. Fol. 58.  
83 To make a cream. ibid.  
84 To make a Sullibub. ibid.  
85 To make maggets (of cream.) Fol. 59  
86 A whitepot. ibid.  
87 To make Leach. ibid.   

Cakes, White pots, Puddings, and Almond-work.  
88 To make Almond Butter. Fol. 60.  
89 French Stuckling. Fol. 61.  
90 To make Almond Puddings. ibid.  
91 To make Almond cakes. Fol. 62.  
92 To make a Florentine with Almonds. ibid.  
93 Eggs of Almonds. Fol. 63.  
94 Mackaroones. ibid.  
95 To make a good March pane. Fol. 64.  
96 To make all kind of conceits of Marchpanes and Pies; Birds, Biscuits, Collaps and Eggs, and some to print with Moulds. Fol. 65.   

Puddings.  
97 A Quaking-Pudding. Fol. 66.  
98 A Pudding. ibid.  
99 A plain Pudding. Fol. 67.  
100 Puddings of Neat's tongues. ibid.  
101 Black Puddings. ibid.  
102 To make a Pudding. Fol. 68  
103 To make a Pudding. ibid.  
104. To make a Rice Pudding. ibid.   

The Contents of the second part; Being Experiments in SUGAR-WORKS.  
105 Cheesecakes. Fol. 69.  
106 Another way to make cheesecakes. Fol. 70.  
107 To make dainty Pancakes. ibid.  
108 To make Pan cakes that shall be to crisp, that you may rear them up an end. Fol. 71.  
109 To make Court-Frittars. ibid.  
110 Another way. Fol. 72.  
111 To make Sugar-cakes. ibid.  
112 Cornish Bunnes. Fol. 73.  
113 Cakebread. ibid.  
114 Cakes with Lemmon Pill. Fol. 74.  
115 Cakebread. ibid.  
116 To make Biscuit. ibid.  
117 To make Diar-bread. Fol. 75.  
118 To make Jumballs. ibid.  
119 Another way of Jumballs. Fol. 76.  
120 To make Naples-biscuit. ibid.  
121 The first way for Prince Biscuit. Fol. 77.  
122 Another way. ibid.  
123 To make white Biscuit bread. Fol. 78,  
124 To make Prince Biscuit. Fol. 79,  
125 To make French Biscuit. Fol. 80.  
126 To make Biskatello. ibid.  
127 To make Wafers. Fol. 81.  
128 To make a Carroway cake. ibid.  
129 To make fine cakes in form of rings. Fol. 82.  
130 To make Sugar-cakes. ibid.  
131 To make Paste-Royall form into Cotes, Bowls, and drinking-cups, Gloves, Slippers, or any other pretty conceits printed with Moulds. Fol. 83.  
132 To cast all kind of standing conceits in Sugar-works. Fol. 84.  
133 To cast all kind of fruits hollow into turned works, to put them into their natural colours: us Oranges, Lemons, Cucumbers, Radishes, Apples or Pears. ib.  
134. To make Paste of Flowers in colour of Marble, that which way soever you break it, it shall be like Marble, and betwixt the light it shall look very clear, and shall in eating taste of the natural flowers. Fol. 85.  
135 To make Paste of Eglantine, the colour Amber-colour. Fol. 86.  
136 To make Paste of Elicampane. ib.  
137 To make Candied Cakes of Plums. Fol. 87.  
To make Paste of Join, the true way as they do beyond the Seas. ib.  
138 To make Paste of Pippins, some like Leaves, some like Plums with stalks and stones, some white Plums and some red, and green. Fol. 88  
139 To make Paste of Apricockes or white Pears or Plums. Fol. 89.  
140 To make Paste of Goose-berries, printed, Raspberries, or English Currans. Fol. 90.  
141 To make Paste of Oranges and Lemons. Fol. 91.  
142 To make Paste-Royal of spices. Fol. 92.  
143 To make Muskadine comfits. ib.   

The Contents of the third part; showing how to PRESERVE.  
144 TO preserve Apricocks the best way. Fol. 94.  
145 How to Candie Eringoes, Probabatum. ibid.  
146 How to Candy Eringoes, Probatum. Fol. 98.  
147 To make Quindiniackes of Ruby colour to print with moulds. Fol. 99  
148 To make Quindiniacks of an Apricock colour, with moulds, that you may make them all the year. Fol. 100  
149 To Preserve Grapes. Fol. 101.  
150 To Preserve Pippins, Apricockes, Pears, Plumbs, or Peaches green. Fol. 102.  
151 The best way to Preserve Cherries. Fol. 103.  
152 To Preserve Oranges the French way. Fol. 104.  
153 To Preserve green Plums. Fol. 105.  
154 To Preserve Damsins, or red Plumbs, or black. Fol. 107.  
155 To make Marmalet of Oranges, or Orange Cakes. ib.  
156 Conserves of Pomgranats. Fol. 108.  
157 How to make Marmalet of Apples. Fol. 109.  
158 How to make Marmalet of Orleans. Fol. 110.  
159. To Preserve Raspesses. ib.  
160 To make Quindiniack of Quinces. Fol. 111.  
161 To make Quindiniack of Goose-berries, Raspberries, or English Currans. ib.  
162 To Preserve Quinces. Fol. 112.  
163 To Preserve Quinces red. ib.  
164 To Preserve Quinces white. Fol. 103.    

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Reports of certain Cases arising in the several Courts of Record at Westminster in the Reigns of Q. Elizabeth, K. james, and K. Charleo, with the Resolutions of the Judges, reviewed and approved, by Justice Godbolt.  
The Touchstone of Common Assurance, by William Shepherd Esq  
The Parson's Guide, or the Law of Tithes, by william Shepherd Esq   

PLAYS in Folio, Quarto, & Octavo.  

Bartholomew Fair By Ben. Johnson in folly.  
The Staple of News By Ben. Johnson in folly.  
The Devil an Ass By Ben. Johnson in folly.  
The Just General; by Cosmo Manuch, in quart  
The Wits Written by Sir ' William D' Avenant in quarto.  
The Platonic Lovers Written by Sir ' William D' Avenant in quarto.  
The triumphs of Prince Written by Sir ' William D' Avenant in quarto.  
D'Amour, A Mask. Written by Sir ' William D' Avenant in quarto.  
The Faithful Shepher dess by john Fletcher in quarto.  
The Merry Wives of Windsor, by Shackspear in quarto.  
Edward the fourth, the first and second part, in quarto  
Michaelmas Term, in quarto.  
Fine Companion, in quarto.  
The Phoenix, in quarto.  
The Combat of Love and Friendship, by Doctor Mead, in quarto.  
Polieuctes, or the Martyr, a Trajedy in quarto.  
Horatius, a Trajedy, in quarto.  
The Hectors, or the False Challenge, in quarto.  
The Raging Turk, or Bajazet the second. Written by Tho. Goffe.: Master of Arts, and Student of Christs-Church, Oxford, newly reprinted in Octavo.  
The courageous Turk or Amurah the First Written by Tho. Goffe.: Master of Arts, and Student of Christs-Church, Oxford, newly reprinted in Octavo.  
The Trajedy of Orestes Written by Tho. Goffe.: Master of Arts, and Student of Christs-Church, Oxford, newly reprinted in Octavo.    

BOOKS in Octavo.  
Selected Odes of Horace, Englished by Richard Fanshaw Esq  
An Apology for Learning, and Learned Men, by Edward Waterhous Esq  
Idem, His two Divine Tracts.  
Lambert's Archaion, or a Comment on the High Courts of Justice.  
The Parson's Law.  
jackson's Evangelical Temper.  
Balzacks' Prince, Englished by H. G. Master of Arts, and student of Christ-Church in Oxford.  
The Polytick Christian Favourite, written in Italian by the Marquis Malvezza; with the Life of Count de Olvarez the King of Spain's great favourite, with Political Observations and Maxims.  
The Life and Reign of King Edward the sixth, by Sir john Heyward Doctor of the Civil Law.  
Supplementum Lucani, per Thomam May, Anglo-Lugduni Battavorum.  
The Actomplisht Woman, written by the honourable Walter Montague Esquire.  
Three Sermons Preached by the Reverend and Learned Doctor, Richard Stuart, Dean of Saint Paul's, afterwards Dean of Westminster, and Clerk of the Closet to the late King Charles; whereunto is added. A fourth Sermon of Universal grace, by Archbishop Harsnet.  
The Lady's Cabinet enlarged and opened, Comprised under three general heads; viz. Preserving; Conserving, and Candying. 2. Physic and Chirurgery. 3. Cookery and Housewifery; to which is added, Choice extractions of Waters, Oils, etc. Collected and practised by the Right Honourable and Learned Chemist, the Lord Reuthuen.  
* Excellent and approved Receipts and Experiments in Cookery: with the best way of preserving; as also, Rare forms of Sugar-works, according to the French and English manner, Copied from a Choice Manuscript of Sir Theodore Mayern Knight, Physician to the late King; never before printed.  
Steps of Ascension to God; or, A ladder to heaven; containing Prayers for every day of the week; and all other occasions, by Edward Gee Doctor in Divinity, the ninth Impression; in 24.  
FINIS.