MURRELS TWO BOOKS OF COOKERY AND CARVING.  
The fifth time printed, with new Additions.  
LONDON, Printed by M. F. for john Marriot, and are to be sold at his shop in St Dunstan's Churchyard in Fleetstreet. 1641.   


Is morsige Iteden kuys word/ so ●chueren●e de pan van achteren.   
 


LA CUISINIERE  
Tous les ans nouvelle Cuisine  
Car tous les ans changenl les goûts;  
Ettous les Jours nouveaux ragouts▪  
Soyès done Chimiste Justine.    
  

A NEW BOOK OF COOKERY.  
Wherein is set forth a most perfect direction to furnish an extraordinary, or ordinary-feast, either in Summer or Winter.  
Also a Bill of Fare for Fish-days, Fasting-days, Ember-weeks, or Lent.  
And likewise the most commendable fashion of Dressing, or Sowcing, either Flesh, Fish, or Fowl: for making of Jellies, and other Made-dishes for service, to beautify either Noblemen or Gentleman's Table.  
Together with the best and newest Art of Carving and Sewing.  
All set forth according to the now new English and French fashion:  
By JOHN MURRELL.   

TO THE VIRTUOUS and well accomplished Gentlewoman Mris Martha Hayes (Daughter to the honourable Sr Thomas Hayes Knight, late Lord Mayor of the City of London:) health and happiness.  
OF this Name and Nature (worthy Gentlewoman,) many small Books and Pamphlets have heretofore been published the most of which nevertheless have instructed rather how to mar then make good Meat: but this (in credit of my knowledge, and strict observation in Travel) is experimentally such as it pretends to be in the Title Page thereof. Whereof I can say bu● this, and this it will perform for the sayer, That it gives each Meat his right for the manner o● dressing; Each dish his due, fo● the order of serving: and both good proof of my desire to please and profit in the publishing. So, referring it to you● worthy perusal, and myself to your favourable opinion, I eve● remain.  
London, july, 20 1630 Yours, no less humbl● then truly devote●   

The first Book of Cookery.  
BY reason of the general ignorance of most men in this practice of Catering. I have set down here a perfect direction how to set forth an extraordinary Diet for the Summer season, when these things mentioned may easily be had. It serveth also for a Direction for a Bill of fare: and also for a perfect direction for the serving of dinner orderly, twenty Dishes to your first Mess, and as many to the second Course to the same Mess, and ten to the third Course: so that in all you have fifty dishes to your Mess. For the boards end you may leave out some of the costliest dishes: if you have ten or twelve for the boards end it is sufficient. If you cannot come by all these things named, than you may place some other thing at your discretion in the place, so that it be not gross meat, for gross meat disgraceth the Feast.  
Also, another Direction for another service for the Winter season, of twenty Dishes to the first Mess, and as many to the second Course to the same mess: so that in all there be forty Dishes to the mess although it be contrary to the other service of the Summer season. And you may take of these meats half so many to the boards end, and it will be sufficient both for the first and the second: but if your persons be of equal dignity, then serve your first Mess, and the boards end, all as one alike equally.  
A third Direction for a common ordinary Service of ten or twelve dishes to a mess, to your first Mess, and as many to the second Course to the same Mess, so that in all there will be twenty dishes to your Mess: but to your boards end six or eight, according as your board will hold. If any of these meats named be wanting, than you may place some other that you have ready at hand.  
These Directions serve both for a Bill of fare, and to serve out your meat in good order: it is also a direction to young practitioners which understand not these businesses.  

A Bill of service for an extraordinary Feast for Summer season, 50. dishes to a Mess.  

1 A Grand Salad.  
2 A boiled Capon.  
3 A boiled Pike.  
4 A dish of boiled Pea-chickens, or Partridges, or young Turkey chicks.  
5 A boiled bream.  
6 A dish of young Wild-ducks.  
7 A dish of boiled Quails.  
8 A Florentine of Pufpaste.  
9 A forced boiled meat.  
10 A hanshes of Venison roasted.  
18 A Lombar Pye.  
12 A Swan.  
13 A Fawn or Kid, with a Pudding in his belly, or for want of a Fawn you may take a Pig and flay it.  
14 A Pastry of Venison.  
15 A Bustard.  
26 A Chicken Pye.  
17 A Pheasant or Powtes.  
18 A Potato Pye.  
19 A Couple of Caponets.  
20 A set Custard.   

The second Course.  
1 A Quarter of a Kid.  
2 A boiled carp.  
3 A Heron or Bitter.  
4 A conger's head broiled, or Trout.  
5 A Hartichoake pie.  
6 A dish of Ruffs or Godwits.  
7 A cold baked meat.  
8 A soused pig.  
9 A Gull.  
10 A cold baked meat.  
11 A soused pike, bream, or Carp.  
12 A dish of partridges.  
13 a Orengado pie.  
14 A dish of Quailes.  
15 A cold baked meat.  
16 A fresh Salmon, perch or Mullet.  
17 A Quodling Tart, Cherry, or Goosebery Tart.  
18 A dried Neates-tongue.  
19 A jowl of Sturgeon.  
20 A sucket Tart of pufpaste.   

The third Course for the same Mess.  
1 A Dish of Pewets.  
2 A Dish of Pearches.  
3 A dish of green Pease, if they be dainty.  
4 Dish of Dotterels.  
5 A dish of Hartichoakes.  
6 A dish of buttered Crabs.  
7 A dish of Prawns.  
8 A dish of Lobster's.  
9 A dish of Anchovies.  
10 A dish of pickled Oysters.   

Another direction for a Bill of fare for Winter season, and also serveth to set forth your meat in order.  
1 A Shield or Collar of Brawn.  
2 A Salad.  
3 A boiled Capon.  
4 A boiled Gurnet.  
5 A boiled Mallard.  
6 A forced boiled meat.  
7 A roasted Neat's tongue with a pudding in it.  
8 A made dish of puspaste.  
9 A Shoulder of Mutton with Olives, and Capers.  
10 A Chine of Beef.  
11 A dish of Chewets of Veal.  
12 A Swan or Goose.  
13 An Olive-pie.  
14 A Pig.  
15 A Loin of Veal or a Leg of Mutton.  
16 A Lark or a Sparrow-pye.  
17 A Turkey.  
18 A Pastry of Venison.  
19 A Capon.  
20 A Custard.   

The second course for the same mess.  
1 A Young Lamb or Kid.  
2 A couple of Rabbits.  
3 A Kickshaw fried or baked.  
4 A roasted Mallard.  
5 A brace of Partridges.  
6 A Chicken-Pye.  
7 A brace of Woodcocks.  
8 A couple of Teals.  
9 A cold baked meat.  
10 A dish of Plovers.  
11 A dish of Snites.  
12 A cold baked meat.  
13 A dish of Larks.  
14 A Quince, or Warden-Pye.  
15 A bride Neates-tongue.  
16 An Oyster-pie,  
17 A dish of Puffs.  
18 A jowl of Sturgeon.  
19 A laid Tart of Pufpaste and sucket.  
20 A dish of pickled Oysters.   

The first Course for a small common Service of Meat, to direct them which are unperfect, to bring them to further knowledge of greater Service.  
1 A Boiled Capon or Chicken.  
2 A Leg of Lamb farced of the French fashion, or neat's tongue.  
3 A boiled Mallard or Rabbit.  
4 A dish of boiled Olives of Veal, or Collops and Eggs.  
5 A piece of roast Beef.  
6 A dish of Chewets of Veal, or Mutton-pyes, if it be Winter, but if it be summer an Olive-pye.  
7 A leg of Mutton roasted whole, or a Loin of Veal, or both.  
8 A pig.  
9 A Swan, Goose, or Turkey.  
10 A pasty of Venison, or forequarter of Mutton, or a fat rump of Beef.  
11 A Capon, pheasant, or Hearne.  
15 A Custard.   

A second Course to the same diet.  
1 A Quarter of Lamb.  
2 A couple of Rabbits.  
3 A Maliard, Teal, or Widgin.  
4 A brace of partridges or Woodcocks,  
5 A Chicken or pigeon-pie.  
6 A dish of plovers or Snites.  
7 A couple of Chickens.  
8 A Warden or Quince-pie,  
9 A soused pig or Capon.  
10 A Cherry or a Gooseberrie Tart, or a Quarter-Tart of pippins.  
11 A dish of some kind of sowst-fish.  
12 Lobster's or pickled Oysters.   

A Table of Direction for a Bill of fare for fish-days, and Fasting days, Ember-weeks, or Lent.  

The first Course for the same diet.  
1 A Dish of Butter.  
2 Rice milk.  
3 Buttered Eggs.  
4 Stewed Oysters.  
5 A boiled Rochet or Gurnet.  
6 A boiled Salad of Herbs, or of Carrots.  
7 A boiled pike.  
8 Buttered Loaves.  
9 Chevets of Ling or Stockfish.  
10 Another Salad.  
11 Stewed Trout or Smelts.  
12 A dish of buttered stockfish.  
13 Salt Eel, or white-herring.  
14 A jowl of Ling.  
15 A Skirret-pye.  
16 Buttered Flounder or plaice.  
17 An Eel or Carpe-pye.  
18 Haddock, Fresh-Cod, or Whiteing.  
19 Salt Salmon.  
20 A Custard.   

The second course for this diet.  
1 A Boiled carp.  
2 Spitcheockes of Eeles.  
3 Fried Stockfish.  
4 Boiled Eels.  
5 Baked Puffs.  
6 A roasted Eel.  
7 Buttered Parsnips.  
8 Fried Oysters.  
9 Blanched Manchet in a Frying-pan.  
10 A fried Rochet.  
11 An Oyster-pie.  
12 Fried Smelts.  
13 A Pippin-pye.  
14 Fried Flounder.  
15 Buttered Crabs.  
16 Fried Skirrets.  
17 A Tart of spinach or of Carrots.  
18 Conger.  
19 Lobstar or Prawns.  
20 Pickled Oysters.   
If your Mess be half so much for the boards end, it will been enough both for the first and second course.    


To boil a Capon Larded with Lemons, on the French fashion.  
SCald your Capon, and take a little dusty Oatmeal to make it boil white. Then take two or three ladlefuls of Mutton broth, a faggot of sweet Herbs, two or three Dates, cut in long pieces, a few parboiled Currants, a little whole Pepper, a Piece of whole Mace, and one Nutmeg. Thicken it with Almonds. Season it with Verjuice, Sugar, and a little sweet Butter. Then take up your Capon, and lord it very thick with a preserved Lemmon. Then lay your Capon in a deep Meat-dish for boiled meats, and pour the broth upon it. Garnish your dish with Suckets and preserved Barberries.   

To souse a Pig.  
SCald a large Pig, cut off his head and slit him in the midst, and take out his bones, and wash him in two or three warm waters. Then collar him up like brawn, and sow the collars in a fair cloth. Then boil them very tender in the fair water, then take them up and throw them in fair water and salt until they be cold, for that will make the skin white. Then take a pottle of the same water that the Pig was boiled in, and a Pottle of White-wine, a race of Ginger sliced, a couple of Nutmegs quartered, a spoonful of whole Pepper, five or six Bay-leaves: séethe all this together▪ when it is cold, put your Pig into the sowce-drinke, so you may keep it half a year, but spend the head.   

To souse Oysters.  
TAke out the meat of the greatest Oysters: save the liquor that cometh from them; and strain it into an earthen Pipkin: put into it half a pint of white-Wine, and half a pint of White-Wine Vinegar: put in some whole Pepper, and sliced Ginger. Boil all these together with two or three Cloaves, when it hath boiled a little, put in your Oysters, & let them boil two or three walmes, but not too much. Then take them up, and let the syrup stand until it be called: then put in your Oysters, and so you may keep them all the year.   

To souse Pike, Carpe, or ●●me.  
DRaw your Fish, but scale it not: save the Liver and the refuse of it, slit the said refuse, and wash it. Then take a pottle of fair water, and a quart of White-Wine, and a faggot of sweet herbs: so soon as you see your Wine boil, throwin your Fish with the scales on, and when you see your Fish boil, pour in a little Vinegar, and it will make your Fish crisp. Then take up your Fish, and put it in a Tray. Then put into the liquor some whole pepper, a little whole Ginger, and when it is boiled together well with a little Salt, and cold, put in your Fish into an earthen pan: when you serve it in, serve Jelly in Saucers, with a little fine Ginger about the Saucers sides, and Fennel on your Fish.   

To boil Flounder or Gudgeons on the French fashion.  
Boil a pint of White-Wine, and a pint of fair Water, a few sweet Herbs, tops of 〈◊〉, sweet Marjoram, winter Sauo●●●●ps of Rosemary, a piece of whole Mace, a little Parsley picked small: when all is boiled well together, put in your Fish, and scum it well. Then put in a little crust of Manchet, a quarter of a pound of sweet Butter. Season it with Pepper, and Verjuice, and so serve it in.   

To boil a Gurnet on the French fashion.  
DRaw your Gurnet, & wash it clean, boil it in water and salt, with a faggot of sweet Herbs: then take it up, and power upon it Verjuice, Nutmeg, Butter, & Pepper: thicken it with the yolkes of two new laid Eggs. All this being poured upon your Fish, garnish your dish with preserved Barberries, or a sliced Orange.   

To boil a Leg of Mutton on the French fashion.  
CVt out all the meat at the Butt end, leaving the bone still in. Mince it small with Beef Suit, and Marrow. Then take sweet Cream, yolks of Eggs, a few Raisins of the Sun, two or three Dates minced, a little grated Bread. Season it with Pepper, Salt, and Nutmeg: then work it stiff, like a Pudding, and cram it in again. Then stew it in a Pot with a Marrow bone, and a knuckle of Veal: serve the Leg by itself, and your knuckle in stewed broth, & your Marrowbones upon Bruys, with Carrots, and Pepper.   

To hash a Leg of Mutton on the French fashion.  
Parboil your Leg, and take it up & pair off some thin slices & prick your Leg through, and let out the gravy on the slices: then bruise sweet Herbs with the back of a Ladle, and put in a piece of sweet Butter: Season it with Verjuice & Pepper: and when your Mutton is boiled, pour it on it, & serve it so to the Table.   

To roast a leg of Mutton, on the French fashion.  
PAre all the skin as thin as you can Lard it with sweet Lard, and stick about it a dozen Cloves: when it is half roasted, cut off three or four thin pieces & mince it small with a few sweet hearb● and a little beaten Ginger: put in a ladleful of Claret-wine, a piece of sweet Butter, two or three spoonfuls of verjuice, little Pepper, a few parboiled Capers when all this is boiled together, chop th● yolk of an hard Egg into it. Then dridge your Leg, and serve it upon sauce.   

To roast a Neat's tongue, on the French fashion.  
CHop sweet herbs fine, with a piec● of a raw Apple, season it with Pepper, Ginger, and the yolk of a new la●● Egg chopped small to mingle amongst it● than stuff it well with that farcing, an● so roast it. The sauce for it is Verjuice Butter, and the juice of a Lemon, & little Nutmeg. Let the tongue lie 〈◊〉 the sauce when it goeth to the Table Garnish your Dish as you think fittest, or as you are furnished.   

To boil Pigeons with Rice on the French fashion.  
FIt them to boil, and put into their bellies sweet Herbs, viz. Parsley, tops of young Time: & then put them into a Pipkin, with as much Mutton broth as will cover them, a piece of whole Mace, a little whole Pepper: boil all these together until your Pigeons be tender. Then take them off the fire, and scum of the fat clean from the broth, with a spoon, for otherwise it will make it to taste rank. Put in a piece of sweet Butter: season it with Verjuice, Nutmeg, and a little Sugar, thicken it with Rice boiled in sweet Cream. Garnish your Dish with preserved Barberies ●t Skirret roots, being boiled with Verjuice & Butter.   

To boil a Rabbit with Herbs on the French fashion.  
FIt your Rabbit for the boiling, and seethe it with a little Mutton broth, White-wine and a piece of whole Mace: then take Lettuce, spinach, Parsley, Winter Savoury, sweet Marjoram: all these being picked, and washed clean, bruise them with the back of a Ladle (for the bruising of the herbs will make the broth look very pleasantly green.) Thicken it with a crust of manchet, being steeped in some of the broth, and a little sweet. Butter therein. Season it with Verjuice, and Pepper, and serve it to the Table upon Sippets. Garnish your dish with Barberries.   

To boil Chickens in white broth.  
Truss your Chickens fit to boil, as was before showed in the Rabbits, cut two or three Dates in small pieces: take a piece of whole Mace: thicken your broth with Almonds: Season it with Verjuice, and a little Pepper. Garnish your dish sides with sweet Sucket and sugar, after you have seasoned your broth. In like sort you may boil a Capon, but than you must put Marrow into your White broth. If you dislike Mutton-broth, then boil it by itself in fair water till it turn as white as a Curd. But the French men follow the other way, & it is the better.   

To boil a Teal or Widgeon on the French fashion.  
Parboil either of these Fowls, and throw them in a Pale of fair water (for that taketh away the rankness of the flesh.) Then roast them half, & take them off the fire, & put sweet Herbs in the bellies of them: lace them down the breast, and stick them with two or three whole Cloves in the breast with your knife in every one of them so many. Then put them in a Pipkin, with two or three ladlefuls of strong Mutton broth, a piece of whole Mace, two or three little Onions minst small. Thicken it with a toast of household bread: put in a piece of sweet butter as big as a Walnut: Season it with Pepper and Verjuice.   

To smoor an old Coney Duck, or Mallard on the French fashion.  
Parboil any of these & half roast it, launch them down the breast with your knife, and stick them with two or three Cloves. Then put them into a pipkin with half a pound of sweet Butter, a little White-wine, Verjuice, a piece of whole Mace, a little beaten Ginger, and Pepper. Then mince two Onions very small, with a piece of an Apple, so let them boil leisurely, close covered, the space of two hours, turning them now & then. Serve them in upon Sippets.   

Another way to boil Chickens, or Pigeons with Gooseberries or Grapes.  
Boil them with Mutton-Broth, and White-wine, a piece of whole Mace, put into the bellies of them sweet Herbs: when they be tender, thicken it with a piece of Manchet and two hard egg yolks strained with some of the same broth. Then put some of the same broth into a boyld-meat dish, with Verjuice, Butter, and Sugar, and so boil your Grapes or Gooseberries in the dish close covered, till they be tender, & pour it on the breast of your dish.   

To boil a Chine of Mutton or Veal, in sharp broth, on the French fashion.  
Cover your meat with fair water and a little White-wine, a piece of whole Mace, a Nutmeg quartered, a handful of Herbs clean picked, and bruised with the back of a Ladle, young Lettuce, spinach, Parsley, tops of young Time: when all is boiled well together, thicken it with a crust of Manchet, and the yolk of a hard Eglantine, steeped in some of the same broth, and draw it through a strainer, and thicken your broth with it. Season it with a little Verjuice and Pepper.   

To boil Larks or Sparrows.  
Truss them fit to boil, and put them into a Pipkin, with a ladleful of Mutton-broth, a piece of whole Mace, a quarter of a Nutmeg, a faggot of sweet Herbs, and a little young Parsley picked clean and short: put your Parsley lose into your broth: season it with Verjuice, Pepper and Sugar. Thicken it with the yolkes of two new laid Eggs hard, & a piece of Manchet, strained with some of the same broth, till they be tender. Garnish your dish as you will.    

Baked-meates.  

A made dish of Coney Livers.  
Parboil three or four of them, and then chop them fine with sweet Herbs, the yolks of two hard Eggs, Season it with Cinnamon, Dinger, and Nutmeg, and Pepper: put in a few parboiled Currants, and a little melted butter, and so make it up into little pastyes, fry them in a Frying-pan, shave on Sugar, and serve them to the board.   

A made dish of Sweetbread.  
Boil, or roast your Sweetbread, and put into it a few parboiled Currants, a minst Date, the yolkes of two new laid Eggs, a piece of Manchet grated fine, Season it with a little pepper, Salt, Nutmeg, and Sugar, wring in the juice of an Drange or Lemmon, and put it between two shéets of Pufpaste, or any other good paste: and either bake it, or fry it, whether you please.   

A made dish of Sheep's tongues.  
Boil them tender, and slice them in thin slices: then season them with Cinnamon, Ginger, and a little Pepper, and put them into a Coffin of fine Paste, with sweet Butter, and a few sweet Herbs chopped fine. Bake them in an Duen. Then take a little Nutmeg, Vinegar, Butter, Sugar, the yolk of a new laid Egg, one spoonful of Sack, & the juice of a Lemon: boil all these together on a chafingdish of Coals, and put it into your Pie: shog it well together, and serve it to the Table.   

A Florentine of a Coney, the wing of a Capon, or the Kidney of Veal.  
MInce any of these with sweet herbs, parboiled Currans, a Date or two minst small, a piece of a preserved Drange or Lemmon, minst as small as your Date. Season it with Ginger, Cinnamon, Nutmeg, & Sugar: then take the yolkes of two new laid Eggs, a spoonful of sweet Cream, a piece of a short Cake grated and marrow cut in short pieces. Bake this in a dish between two leaves of pufpaste, put a little Rose-water to it before you close your paste. When it is baked, shave on Sugar.   

A Friday's Pie, without either Flesh or Fish.  
WAsh green Beets clean, pick out the middle string, and chop them small with two or three well relished ripe Apples. Season it with Pepper, Salt, and Ginger: then take a good handful of Raisins of the Sun, and put them all in a Coffin of fine Paste, with a piece of sweet Butter, and so bake it: but before you serve it in, cut it up, and wring in the juice of an Drange and Sugar.   

A Chewet of Stockfish.  
Boil watered Stockfish, and make it fit to be eaten: when it is cold take the whitest of the fish and mince it small: put in parboiled Currants, Ralsins of the Sun, Season it with Nutmeg, Pepper, Salt, and a piece of sweet Butter. Bake it, but before you serve it in, cut it up, and wring in the juice of an Drange.   

A Quarter-Tart of Pippins.  
QUarter them and lay them between two sheets of Paste: put in a piece of whole Cinnamon, two or three bruised Cloves, a little sliced Ginger, Drengado, or only the yellow outside of the Drange, a bit of sweet Butter about the bigness of a Egg, good store of Sugar: sprinkle on a little Rose water. Then close your Tart, and bake it: Ice it before it go to the board, serve it hot. This Tart you may make of any pufpaste, or short paste that will not hold the raising. If you bake in any of these kinds of pastes, than you must first boil your Pippins in Claret-wine and Sugar, or else your Apples will be hard when your Crust will be burnt & dried away. Besides, the wine giveth them a pleasant Colour, and a good taste also. Though you boil your Pippins tender, take heed you break not the quarters, but bake them whole.   

A Gooseberry Tart.  
PIck the stalks of your Gooseberries, and the pips in the tops: put them in good Paste, with a little green Ginger fliced in slices: cast on good store of Sugar and Rosewater, and so close them.   

A Cherry Pye.  
BRuise a pound of Cherries, and stamp them, and boil the syrup with Sugar. Then take the stones out of two pound: bake them in a set Coffin: Ice them, and serve them hot in to the board.   

To make an Oyster Pye.  
Save the liquor of your largest Oysters, season them with Pepper and Ginger, and put them into a Coffin: put in a minst Dnyon, a few Currants, and a good piece of Butter. Then pour in your syrup and close it. When it is baked, cut up the Pie, and put in aspoonefull of Vinegar and melted Butter: shake it well together, and set it again into the Duen a little while: then take it out, & serve it in.   

A made dish of Musckels and Cockles.  
Parboil them and take out the meat, and wash them very clean in the water they were boiled in, & a little white-wine: mince them small with two or three yolkes of newlaid Eggs. Season it with Pepper, Salt, and a little Nutmeg: then wring in the juice of an Drange, and put them between two sheets of Paste, Cake it, Ice it, and use it: you may also fry them.   

To bake Neat's tongues to be eaten hot.  
Boil it tender, and pill off the skin, take the flesh out at the Butt-end: mince it small with Oxe-suet, and Marrow. Season it with Pepper, Salt, Nutmeg, parboiled Currans, and a minced Date cut in pieces. Take the yolkes of two newlaid Eggs, and a spoonful of sweet Cream, work all together with a silver spoon in a Dish, with a little powder of a dried Drange-pill: sprinkle a little Verjuice over it, and cast on some Sugar. Then thrust it in again as hard as you can exam it. Bake it on a dish in the Duen: baste it with sweet Butter, that it may not bake dry on the outside: when it is to be eaten, sauce it with Vinegar and Butter, Nutmeg, Sugar & the juice of an Drange.   

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 acouple of Wardens: when you have minst it fine, put a few parboiled Currants, six Dates minst, a piece of preserved Drange-pill minst, Marrow cut in little square pieces: 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.   

To make an Umble Pie, or for want of Umbleses to do it with a Lamb's head and Purtnance.  
Boil your meat reasonable tender, take the flesh from the bone, & mince it small with Béefe-suet and Marrow with the Liver, Lights, and Heart, a few sweet Herbs and Currants. Season it with Pepper, Salt, and Nutmeg: bake it in a Coffin raised like an umble pie, and it will eat so like unto Umbles, as that you shall hardly by taste discern it from right Umbleses.   

To bake a Calf's Cauldron.  
Parboil it, and cool it, and pick out the Kernels, and cut it in small pieces: then season it with Pepper, Salt, & Nutmeg: put in a few sweet Herbs chopped, a piece of sweet butter, sprinkle it with verjuice, and so close it. When you serve it in, put to it a little of a caudle, made with Nutmeg, Vinegar, Butter, Sugar, and the yolks of two new laid Eggs, a spoonful of Sack, and the juice of an Orange.   

To bake a carp.  
SCald, wash and draw a fair large carp: season it with Pepper, Salt, and Nutmeg, and put it in a Coffin with good store of sweet Butter: cast on great Raisins of the Sun, the juice of two Oranges, put your Butter uppermost, to keep the rest moist: sprinkle on a little Vinegar before you close it, and so bake it.   

To bake a Tench with a Pudding in her belly.  
LEt your fish blood in the Tail, then scald it, and scour it: wash it clean, and dry it with a doth. Then take grated Bread, sweet Cream, the yolkes of two or three newlaid Eggs, a few parboiled Currants, a few sweet Herbs chopped fine. Season it with Nutmeg and Pepper, and make it into a stiff pudding, and put it into your Tenches' belly. Season your fish on the outside with a little Pepper, Salt, and Nutmeg, and put him in a deep Coffin with a piece of sweet Butter, and so close your Pie, and bake it. Then take it out of the Oven, and open it, and cast in a piece of preserved Orange minst. Then take Vinegar, Nutmeg, Butter, Sugar, and the yolk of a newlaid Egg, and boil it on a Chafingdish of Coals, always stirring it to keep it from curding. Then pour it into your Pie, shogge it well together, and serve it in.   

To bake Eels.  
CUt your Eels about the length of your finger: season them with Pepper, Salt, and Ginger, and so put them into a Coffin, with a good piece of sweet Butter. Put into your Pie great Raisins of the Sun, and an Onion minst small, & so close it and bake it.   

To bake Chickens with Grapes.  
TRusse and scald your Chickens, season them well with pepper, salt, and Nutmeg: and put them into your Pie, with a good piece of Butter; bake it & cut it up, and put upon the breast of your Chickens, Grapes, boiled in Uerjuyce, Butter, Nutmeg, and Sugar, with the juice of an Orange.   

To bake a Steake pie with a French pudding in the pie.  
SEason your Steaks with Pepper, Salt, and Nutmeg: 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 Oxe-suet, and a few sweet Herbs, tops of young Time, a branch of Pennyroyal, two or three leaves of red Sage, grated Bread, yolks of Eggs, sweet Cream, Raisins of the Sun, work all together like a Pudding with your hand stiff, and roll it round like balls, and put them in your Steaks in a deep Coffin, with a good piece of sweet butter, sprinkle a little Uerjuyce on it, and bake it: then cut it up, and roll Sage: leaves in Butter, and fry them, & stick them upright in your walls, & serve your Pie without a cover, with the juice of an Orange or Lemmon.   

To make a good Quince Pye.  
 them, and core them (the best of the Quinces is next unto the skin, therefore pair it as thin as is possible) stuff them with Sugar, then with as much other Sugar as they weigh, put them with pieces of sliced ginger in a Coffin, sprinkle on a little Rose-water before you close your Pye. Bake it, and let it stand long a soaking in the oven, Ice it, and serve it in.   

To make a Pippin Pye.  
TAke their weight in Sugar, & stick a whole Clove in every piece of them and put in pieces of whole Cinnamon, then put in all your Sugar, with a slice or two of whole Ginger: sprinkle Rose-water on them before you close your Pie: bake them and serve them in.   

To bake a Pig.  
SCald it, and slit it in the midst, flay it, and take out the bones. Season it with Pepper, Salt, Cloves, Mace, and Nutmeg: chop sweet herbs fine with the hard yolkes of two or three new laid Eggs, and parboiled Currants. Then lay one half of your Pig into your pie, and herbs on it: then put on the other half with more herbs aloft upon it, and a good piece of sweet Butter aloft upon all. It is a good dish both hot and cold.   

To bake Fallow Deer in the best manner.  
BAke it first in his own blood, only wipe it clean, but wash it not, bone it and skin it, and season it with Pepper & Salt. Then bake it in fine Paste afterward, either puft-paste or short-paste.   

To bake a Red Deer.  
Parboil it, and dress it, and let it lie all night in Red Wine, and Vinegar: then Lard it thick, and season it with Pepper, salt, Cloves, Mace, Nutmeg, and Ginger. Bake it in a deep Coffin of Rye paste, with store of Butter: let it soak well. Leave a vent-hole in your Pie, and when you draw it out of the Quen, put in melted Butter, Vinegar, Nutmeg, Ginger, and a little Sugar: shake it very well together, and put it into the Quen again, & let it stand three or four hours at the least, to soak thoroughly: when your Quen is cold: take it out, and stop the hole with Butter.   

To bake a wild Boar.  
TAke the buttock of a Brawn, and the fillets: parboil it, and mince it small, and stamp it in a Mortar till it come like paste all in a lump. Then lard it, and use it like the Red Deer. The fillets also of beef for a need will serve very well.   

To bake a Swan.  
SCald it, and take out the bones: then parboil it and season it well with Pepper, Salt, and Ginger. Then Lard it, and put it in a deep Coffin of Rye-paste, with store of Butter. Let it soak well: when you take it out of the Quen, put in more Butter molten at the vent-hole.   

To bake a Turkey or a Capon.  
BOne the Turkey, but not the Capon: parboil them, and stick cloves in their breasts: Lard them and season them well with Pepper and Salt, & put them in a deep Coffin with the breast downward, and store of Butter: and when it is baked, pour in more Butter, and when it is cold, stop the vent hole with more butter.   

To bake a Hare on the French fashion.  
Parboil two Hares, and take the flesh from the bone, and mince it small, and beat it in a Mortar into a lumpy substance: then souse it in Wine and Vinegar, as you would do red Deer, and season it also. Lapet all this pulp about the Chine of one Hare, so it will seem but one: Lard it well, and put it into a Coffin, with store of butter, and so bake it. Then take it out of the Oven, and put into it a little melted Butter, Nutmeg, Ginger and Sugar, and set it into the Oven again to soak: when it is cold stop the hole with Butter.   

To bake a wild Goose or Mallard.  
Parboil them, and break the breastbone of a large Goose, or take it quite out, and all the other bones also, but not out of a Mallard. Season them and lard them and put them into deep Coffins, with store of Butter; when you draw them out of the Oven, put in more, and do as before is showed.   

To bake a Curlew or Hearneshaw.  
Truss them, and parboil them, but upon one side. Season them with Pepper, Salt, and Ginger. Put them in deep Coffins, with store of Butter, & let the heads hang out for a show.   

To bake Woodcocks, or Blackbirds.  
TRusse, parboil, & season them with Pepper and Salt: your Woodcock may be larded: do as in other.   

To bake Larks or Sparrows.  
Serve them as before was showed in the Woodcocks and Blackbirds.   

Fritters on the Court-fashion.  
TAke the Curds of a Sack posset, the yolkes of six newlaid Eggs, and the whites of two of them, fine flower, & make thick batter: cut a Pome water in small pieces: season it with Nutmeg and a little Pepper, put in a little strong Ale, and warm milk: mingle all together, and put them into Lard, neither too hot nor too cold. If your batter swim, it is in good temper.   

To make Pancakes so crispe, that you may set them upright.  
MAke a dozen or a score of them in a little frying-pan, no bigger than a Sawce●, and then boil them in Lard, & they will look as yellow as gold, beside the taste will be very good.   

A Salad of Rosebuds and Clove Gillyflowers.  
PIck Rosebuds, and put them into an earthen Pipkin, with White-wine vinegar and Sugar: so may you use Cowslips, Violets, or Rose-mary-flowers.   

To keep green Cucumbers all the year.  
CVt the Cucumbers in pieces, boil them in spring-water, Sugar, and Dill, a walm or two. Take them up and let your pickle stand until it be cold.   

To keep Broome Capers.  
Boil the greatest & hardest buds of the Broom in Wine Vinegar and Bay-salt, scum it clean: when it is cold, you may put in raw ones also, each by themselves: put in a peel of Lead on the raw ones, for all that swim will be black, and the other that are pressed down, as green as any Leek. The boiled ones will change colour.   

Purslane stalks.  
GAther them at the full growth, but not too old: parboil them, and keep them in White-wine Vinegar and Sugar.   

To make Caper-rowlers of Radish cod.  
TAke them when they be hard, & not over much open: boil them tender in fair water, boil White-wine Vinegar and bay-salt together, and keep them in it.   

Divers Salads boiled.  
Parboil spinach, & chop it fine, with the edges of two hard Trenchers upon a board, or the backs of two Choppinknives: then set them on a Chafindish of Coals with Butter and Vinegar. Season it with Cinnamon, Ginger, Sugar, and a few parboiled Currants. Then cut hard Eggs into quarters to garnish it withal, and serve it upon Sippets. So may you serve Borage. bugloss, Endiff, Suckory, Coleflowers, Sorrell, Marigold-leaves, Water-cresses, Leeks boiled, Onions, Sporragus, Rocket, Alexander's, Parboil them and season them all alike: whether it be with Oil and Vinegar, or Butter and Vinegar, Cinnamon, Ginger, Sugar, and Butter: Eggs are necessary, or at least very good for all boiled Salads.   

Buds of Hops.  
SEethe them with a little of the tender stalks in fair water, and put them in a dish over coals with Butter, & so serve them to the Table.   

A Salad of Mallows.  
STrip off the leaves from the tender stalks saving the tops: let them lie in water, and seethe them tender, and put them in a dish over coals, with Butter and Vinegar: let them stand a while: then put in grated bread and Sugar between every lay.   

A Salad of Burdock roots.  
CVt off the outward rind, and lay them in water a good hour at the least: when you have done, seethe them until they be tender: then set them on coals with Butter and Vinegar; & so let them stand a pretty while: then put in grated Bread and Sugar betwixt every lay, and serve them in.   

To make blanched Manchet in a Frying-pan.  
TAke half a dozen of Eggs, half a pint of sweet Cream, a penny Manchet grated, a Nutmeg grated, two spoonfuls of Rose-water, two ounces of Sugar, work all stiff like a Pudding: then fry it like a Tansy in a very little Frying-pan that it may be thick: fry it brown and turn it out upon a plate. Cut it in quarters, & serve it like a Pudding: scrape on Sugar.    

Puddings.  

A fierced Pudding.  
MInce a Leg of Mutton with sweet Herbs: searce grated Bread through a Collinder, mince Dates, Currants, Raisins of the Sun being stoned, a little Orengado cut finely, or a preserved Lemmon, a little Coriander-seedes, Nutmeg, Ginger, and pepper: mingle all together with milk and Eggs, raw, wrought together like Paste: wrap the meat in a cawl of Mutton or of Veal, & so you may either boil or bake them. If you bake them, beat the yolk of an Egg with Rose-water, sugar, and Cinnamon. And when it is almost baked, draw it out, and stick it with Cinnamon and Rosemary.   

A pudding of Veal.  
MInce raw Veal very fine, cut some Lard, like Diamonds: mince sweet Marjozam, Pennyroyal, Camomile, winter. Savoury, Nutmeg, Pepper, Ginger, and Salt made hot, the gut of a fat Mutton Hog: cut it about an inch long: work it together with store of Cinnamon & Sugar and Barberies, sliced Figs, blanched Almonds, half a pound of Beef suet, most finely minst: put this into your short skins: set them a boiling in a Pipkin of Claret-wine, with large Mace, a sliced Lemon, and Barberies in knots, or Grapes: this is a delicate Pudding.   

A Fregesey of Eggs.  
BEat a dozen of Eggs with Cream, Sugar, Nutmeg, Mace, Rose-water, and a Pome water cut overth wart in slices: put them into the Frying-pan with sweet Butter, & the apples first: when they been almost enough, take▪ them up, and cleanse your Pan: put in sweet Butter, and make it hot: put in half the Eggs: and Cream at one time: stir it with a saucer, or such a thing. Take it out, & put it in a dish, put in the rest of the Eggs and Cream like the former, and then put in your apples round about the batter. Then cast on the other side on the top of it, and keep it from burning with sweet Butter. When it is fried on both sides enough, wring on the juice of an Orange and serve it in.   

A Cambridg Pudding.  
SEarce grated bread thorough a cullinder, mince it with Flower, minst Dates, Currants, Nutmeg, Cinnamon and Pepper, minst Suet, new milk warm, fine Sugar and Eggs: take away some of their whites, work all together. Take half the Pudding on the one side, & the other on the other side, and make it round like a loaf. Then take Butter, and put it in the midst of the Pudding, and the other half aloft. Let your liquor boil, & throw your pudding in, being tied in a fair cloth: when it is boiled enough, cut it in the midst, and so serve it in.   

A Swan or Goose Pudding.  
Stir the blood of a Swan, or Goose, steep fine Oatmeal in Milk, Nutmeg, Pepper, sweet Herbs, minst Suet: mingle all together with rose-water, Lemmon pills minst fine, Coriander seeds, a little quantity thereof. And this is a rule both for grated bread pudding or any other Pudding that is made in a Swan or Goose neck.   

A Liveridge or Hogs Pudding.  
Boil a Hog's Liver well, let it be thoroughly cold, then grate it like Bread: grate Bread, take new Milk, the fat of a Hog minst fine, put it to the bread, and the Liver, the more the better, divideit into two parts. Take store of dry herbs, that are very well dried, mince them fine, put the herbs into one part, with Nutmeg, Mace, Pepper, Annis-séeds, Rose-water, Cream, and Eggs, wash the skins, and then fill them up, & let them boil enough. To the other sort put Barberies, sliced Dates, Currants, new Milk and Eggs, work them as the other.   

A Chiveridge pudding.  
LAy the fattest-guts of your Hog in fair water and Salt, to scour them. Take the longest and the fattest gut, begin at the midst of the Gut, and stuff it with Nutmeg, Sugar, Ginger, Pepper, and sliced Dates, boil it and serve it to the Table.   

A Ryce pudding.  
Steep it in fair water all night: then boil it in new milk, and drain out the Milk through a Cullinder: mince Beefe-suet handsomely, but not too small, and put it in the Rice, and parboiled Currants, yolkes of new laid Eggs, Nutmeg, Cinnamon, Sugar and Barberies: mingle all together: wash your scoured guts, and stuff them with the aforesaid pulp: parboil them, and let them cool.   

A Florentine of Veale.  
MInce cold Veal fine, take grated Bread, Currans, Dates, Sugar, Nutmeg, Pepper, two or three Eggs, and Rose-water: mingle all well together, and put it on a Chafingdish of coals, stir them till they be warm, and then put some between two sheets of puft-paste, and bake it, put the rest upon slices of a white loaf and fry it in a frying-pan, washed before with the yolk of an Egg: serve it with Cinnamon and Ginger, at the second course.   

A marrow toast.  
MInce cold parboiled Veal, and suet very fine, and sweet herbs, each by themselves, and then mingle them together with Sugar, Nutmeg, Cinnamon, Rose-water, grated Bread, the yolkes of two or three newlaid Eggs: open the minst meat, and cover it with the Marrow. Then put your toast into the Pipkin with the uppermost of some strong broth: let it boil with large Mace, a Faggot of sweet herbs, scum them passing clean, & let them boil almost dry. Then take Potato-rootes boiled, or Chestnuts, Skirrootes, or Almonds boiled in White-wine, & for want of Wine you may take Verjuice and Sugar.   

Another in a Frying-pan.  
TAke the marrow whole out of the bone as near as you can: ten Oysters is a fit proportion for that marrow, being parboiled and bearded, and cut in small pieces. Put in a little young Time, pennyroyal, and parsley minst fine: work all together like batter. Then roll your Marrow within that, and season it with Pepper, Salt, and Nutmeg. Then make it in little Pastyes with fine Paste: some like Peascods: fry them, shave on Sugar, and serve them in.   

A Pudding stewed between two Dishes.  
TAke the yolkes of three Eggs, and the white of one, half a dozen spoonfuls of sweet Cream, a Nutmeg grated, a few Cloaves and Mace, a quarter of a pound of Beef suet minst small, a quarter of a pound of Currans, temper it like a Pudding with grated Bread, and a spoonful of Rose-water. Then take a Kell of Veal, cut it in square pieces like Trenchers, lay three spoonfuls of the batter upon one side, then roll it up in the cawl: pin on one side over the other with two small pricks, and tie each end with a thread. You may put two, or three, or four of them in a dish, then take half a pint of strong Mutton broth, and half a dozen spoonfuls of Vinegar, three or four blades of large Mace, and an ounce of Sugar. Make this broth to boil upon a chafindish of Coals, and then put in your Pudding: when it boiles, cover it with an other dish, & let it stew a quarter of an hour longer. Turn them for burning, then take up your Pudding, and lay it upon Sippets, and pour the broth upon the top. Garnish your dish with the coat of a Lemon, and Barberies: serve them hot, either at dinner or Supper.   

To make French puffes with green Herbs.  
TAke spinach, Parsley, Endife, a sprig or two of Savoury: mince them very fine: season them with Nutmeg, Ginger, and Sugar. Wet them with Eggs, according to the quantity of the Herbs, more or less. Then take the Core of a Lemon, cut it in round slices very thin: put to every slice of your Lemon one spoonful of this stuff. Then fry it with sweet Lard in a Frying-pan, as you fry Eggs, and serve them with sippits or without, sprinkle them either with White-wine or Sack, or any other Wine, saving Rhenish wine Serve them either at Dinner or Supper.   

Dropped Raisins.  
TAke the fairest Reasins of the Sun, slit them on one side: lay them open, as round and as broad as you can. Then take the aforesaid Herbs minst and seasoned, and lay betwixt two Raisins as many as you can close betwixt them. Take half a spoonful of the aforesaid stuff that you fried your Lemons with: fry them brown.   

A Fond pudding.  
TAke either Mutton, Veal, or Lamb, roast or raw, but raw is better. Mince it fine with Beef-suet: take spinach, Parsley, Marigold, Endive, a sprig of Time, and a sprig of Savoury: chop them fine, and season them with Nutmeg, Sugar, minst Dates: take Currans and grated Bread, the yolks of three or four new laid Eggs, a spoonful or two of Rose water, as much vejuyce: work them up like Birds. Beasts, Fishes, Pears, or what you will. Fry them, or bake them, & serve them upon sippits, with verjuice or White-wine, Butter, and Sugar: serve them either at Dinner or Supper.   

To make puffes on the English fashion.  
TAke new milk Curds, press out the Whey clean, take the yolks of three Eggs, and the white of one, fine Wheat-flower, and mingle amongst your Curds: Season it with Nutmeg, Sugar, and Rosewater, mingle all together. Butter a fair white Papet, lay a spoonful at once upon it: set them into a warm Oven, not over hot, when you see them rise as high as a halfpenny loaf, then take Rose-water and Butter, and indale them over: scrape on Sugar, & set them in the Oven again until they be dried at the tops like Ice. Then take them out, and serve them upon a plate, either at Dinner or Supper.   

To make a Pudding in a Frying-pan.  
TAke four Eggs, two spoonfuls of Rose-water, Nutmeg grated, Sugar, grated Bread, the quantity of a penny Loaf, a pound of Beefe-suet minst fine: work them as stiff as a Pudding with your hand, & put it in a Frying-pan with sweet Butter, fry it brown, cut it in quarters, and serve it hot, either at Dinner or Supper. If it be on a fasting-day leave out the Suet and Currans, and put in two or three Pomewaters, minst small, or any other soft Apple that hath a good relish.   

To make Apple-puffes.  
TAke a Pomewater, or any other Apple that is not hard, or harsh in taste: mince it small with a dozen or twenty Raisins of the Sun: wet the Apples in two Eggs, beat them all together with the back of a knife or a spoon. Season them with Nutmeg, Rose-water, Sugar, and Ginger: drop them into a Frying-pan with a spoon, fry them like Eggs, wring on the juice of an Orange or Lemmon, and serve them in.   

To make Kickshaws.  
TAke the Kidney of a Veal, or Lamb, or if you have neither of both, then take the ear of Mutton, take the fat and all, boil it, and mince it fine: season it with Nutmeg, Pepper, and Salt. Then take two or three Eggs, a spoonful of Rose-water, two or three spoonfuls of Sack, as much grated Bread as will work them like lithe-paste. Then flower your moulds, and fill them with that paste: then roll a thin sheet of paste, wet it and cover it over: fry them, and turn them into small dishes, and keep them warm in the Oven, serve them at dinner, or supper. If you will bake them, than you may turn them into the dish raw, out of your moulds, and Ice them with Rose-water & Sugar, and set them in the Oven, when your pies are half baked.   

To make some Kickshaws in paste, to fry or bake, in what form you please.  
MAke some short Puft-paste, roll it thin, if you have any moulds you may work it upon your moulds, with the pulp of Pippins, seasoned with Cinnamon, Ginger, Sugar, and Rose-water, close them up, and bake them, or fry them: or you may fill them with Gooseberries, seasoned with Sugar, Cinnamon, Ginger, and Nutmeg: roll them up in yolkes of Eggs, and it will keep your Marrow, being boiled, from melting away, or you may fill them with Curds, boiled up with whites of Eggs and Cream, and it will be a tender Curd: but you must season the Cured with parboiled Currants, three or four sliced Dates put into it, or six bits of Marrow, as big as half a Walnut: put in some small pieces of Almond-paste, Sugar, Rose-water, and Nutmeg. And this will serve for any of these Rick-shawes, either to bake, or for a Florentine in Puft-paste: any of these you may fry or bake, for Dinner or Supper.   

To make an Italian pudding.  
TAke a penny whiteloafe, pair off the crust, and cut it in square pieces like unto great Dice, mince a pound of Béef-suet small: take half a pound of Raisins of the Sun, stone them, and mingle them together, and season them with Sugar, Rose-water & Nutmeg, wet these things in four Eggs, and stir them very tenderly for breaking the Bread: then put it in a dish, & prick in three or four pieces of marrow, and some sliced Dates: put it into an Oven hot enough for a Chewet: if your Oven be too hot, it will burn: if too cold, it will be heavy. When it is baked, scrape on Sugar and serve it hot at Dinner, but not at Supper.   

To boil a Rack of Veal on the French fashion.  
CVt it into Steaks, cut a Carrot or Turnip in pieces like Diamonds, & put them into a Pipkin with a pint of White-wine, Parsley bound in a Faggot, a little Rosemary, and large Mace, and a stick of Cinnamon: pair a Lemon, or Orange, and take a little gross pepper, half a pound of Butter: boil all together until they be enough: when you have done, put in a littie Sugar & Verjuice, garnish your dish as you list.   

To fierce a Leg of Lamb on the French fashion.  
TAke the flesh out of the inside, and leave the skin whole, mince it fine with suet: take grated Bread, minst Orange pil, sliced nutmeg, Coriander-séeds, Barberies picked, a little Pepper: work all together with yolkes of Eggs, like a Pudding, and put it in again. If you want a cawl of Mutton to close it with, then take the yolk of an Egg, and smear it all over, & it will hold it fast. Then put it in a dish raw, and set it upright, and put a little Butter into the dish, & set the dish into the Oven: put to the aforesaid things, Sugar, Currans, and sliced Dates, Salt and Verjuice. When it goeth to the table, strew it with yolks and parsley, either of them minst by itself.   

To hash Deer; Sheep, or Calf's tongues, on the French fashion.  
Boil, Blanch, and Lard them, stick them with Cloves and Rosemary & put them on a Spit, until they be half roasted. Then put them into a Pipkin with Claret-wine, Cinnamon, Ginger, sugar, sliced Lemmon, a few Carrawayséeds, and large Mace. boil all together and serve them in with fried toasts.    

English Cookery.  

To boil a Capon.  
TAke strong broth of marrow bones, or any other strong broth, put the Marrow into a pipkin with salt: boil your Capon in the Pipkin, and scum it clean, before you be ready to take it off put in your Salt. Take a pinfe of White-wine in a pipkin, for one Capon; if you have more, you must have more wine: half a pound of Sugar, a quarter of a pound of Dates sliced, Potatoes boiled and blanched, large Mace, Nutmeg sliced: if you want Potatoes, take Endive, & for want of both boil Skirrets, and blanche them: boil all together, with a quarter of a pint of Verjuice, & the yolks of Eggs, strain it and stir it about, and put it to the Capon with strong broth.   

To garnish your Dishes.  
GArnish your Dishes round about with fine Sugar: take Orengado dipped among Biscuits: take Caraways. Take a Pomegranate and garnish the side of your dish with it: take Currans and Prunes, and wrap them in fine Sugar, having been first boiled tender in fair water: Take a Lemon and slice it, and put it on your dish, and large Mace steeped or boiled, or preserved Barberries. Any of these are fit to garnish your Dish: take your Capon out of the broth, and put it into a dish with sippets, & of these garnishes round about it.   

To boil a Capon another way.  
Boil a Knuckle of Veal until it make strong broth: then take your Capon, & boil it in fair water and Salt, and when it is almost boiled, take it & put it in a Pipkin, and strain your broth in to the Capon: Then wash and scrape Parsley, and Fennell roots clean, pith them, and slice them along: boil them in a skillet of water, and when they are half boiled take them from the fire, and put them in a strainer and then in a clean Pipkin. Then take a little Rosewater, and a quarter of a pound of fine Sugar, until it be as clear as glass: then take a little large Mace, a faggot of sweet Herbs, a minst Lemmon, the pill taken off. Boil a few Raisins of the Sun with it, but first take out your Capon and strain the broth: put the Capon into a Dish very finely garnished: then put the broth to the Capon: then take Parsley roots, and lay them on the top of the Capon with your minst and sliced Lemon, your Raisins of the Sun, and your large Mace. Garnish your dish, as before is showed.   

To boil a Capon in Rice.  
Boil a Capon in Salt & water, and if you like it, you may put into a sa●● cloth, a handful of Oatmeal: then take a quarter of a pound of Rice, and steep it in fair water, and so half boil it then strain the Rice through a Cullinder than boil the Rice in a Pipkin, with 〈◊〉 quart of Milk: put in half an ounce o● large Mace, half a pound of Sugar: boil it well but not over-thick, put in a little Rose-water: blanche half a pound of Almonds, and beat them in a mortar with a little Cream and Rose-water: beat them fine, and strain them into a Pipkin by itself. Then take up your Capon, and set your Almonds a little against the fire; garnish your dishes as you think fit and say in your Capon, and put your Rice handsomely upon the Capon, and then the broth upon the Rice.   

To boil a Capon with Oysters and picked Lemons.  
Boil the Capon half enough, with fair water & Salt: then strain some of the broth into a quart of Rhenish-wine: then put in a few sweet herbs, minst with a pickled Lemon or Orange, put all into the Pipkin, and let them boil together. Then take the Oysters, pick and beard them, and parboil them: then put them out of the broth into a Cullinder, & then put them into a Pipkin. Then take a few Raisins of the Sun: if you love the juice of an Onion, first boil some Onions by themselves, and strain them, and then put them into the Pipkin, and serve in with what garnish you please.   

To boil a Capon with Pippins.  
Parboil it as before, then put two Marrowbones into a Pipkin, or rather put the marrow of two or three bones into a Pipkin, with a quart of White-Wine, a little sliced Nutmeg, half a score of Dates. When you have so done, put in a quarter of a pound of Sugar, then pair your Pippins, and cut them into quarters, and put them into a Pipkin, and cover them with a little Rose-water and Sugar, and boil them. Then take (if you have it) sippets of Biscuit, and for want thereof take other Bread: then boil seven or eight Eggs hard, take out the yolkes and put them in a strainer. Then take a little Verjuice, and strong broth where the Capon is boiling, strain it, and put it in a Pipkin, and stir all together with the Pippins and Muscadine: let the Mascadine been put on when the Pippins are cold.   

To boil Chickens in White-broth.  
TRusse and parboil them very white: then put them with sweet Herbs into a Pipkin with Mace, pieces of Cinnamon, chop a little Parsley but course, and strain the yolkes of four or fine Eggs, with a little verjuice, which must be put in when they are ready to be taken from the fire. Garnish your dish.   

To boil Chickens in soup.  
Boil them until they be enough, boil Artichokes very well, and blauch them. Then put your Chickens into a Pipkin with strong broth. Cut your Artichokes, and put them into a pipkin with a few sliced Dates: wash a few Raisins of the Sun, and a few Currants clean, put them into a pipkin: then take Cola-Flora, and wash it clean, and parboil it very well. When you take them from the fire, blanche them very clean, & put them into a pipkin: then take some of your Artichokes left, and a little white Bread, laid in stéep with a little broth and Verjuice, half a dozen yolks of hard Eggs, and a little strong broth and Verjuice, a quarter of a pound of Sugar, put it into the Pipkin, and stir all together, with a good quantity of Butter: then mince the flowers of Marigolds, and boil them with the rest: stum the broth clean and then it will look very clear: with this boiling you may boil Capon, Pigeon, Rabbit, Lark, etc.   

To boil the common way.  
TRusse and parboil them, and put them into a Pipkin with strong broth: then take Parsley, Endive, spinach, a Faggot of sweet Herbs. Bruise your parsley and Endive, and put them into a Pipkin and two or three ribs of Mutton, & if you have any Potatoes, or Skirrets, put them in with Marigold Flowers, and let them boil well together: then slice one Carrot▪ and cast it in, & serve it with a few large Mace, and a little Verjuice. Take the yolkes of half a dozen Eggs, mince them by themselves fine, and the parboiled Parsley by itself; then mingle them with a few Barberries: cast all these things on the top of the Chickens, after you have put them in the Dish: so also may you do with a Knuckle of Veal.   

To boil Chickens with Lettuce the best way.  
CUt every Chicken in four quarters after the parboyling of them, and put them into a Pipkin with two or three Swéet-breads of Veal: or if you cannot so readily come by so many, then take the Vdder of a Veal, & parboil it very well: Cut it in pieces, and put it into the Pipkin, with a sliced Lemon. Then take Lettuce, cut them and wash them clean; and bruise them with the back of a Ladle, and put them into the pipkin: then take a good deal of sweet Butter, about the quantity of half a pound half a pint of Sack, a quarter of a pint of white-wine, Mace, a sliced Date, a Nuimeg: you may put in three or four Dates sliced, if you have so many. Let all these boil together over the fire with Marigold-flowers and sweet Herbs.   

To boil a Rabbit.  
Parboil your Rabbit well, and cut it in pieces: then take strong broth, and a Faggot of Herbs, a little Parsley, sweet Marjoram, three or four yolkes of Eggs, strained with a little white Bread, and put all in a Pipkin with Mace, Cloves, and a little Verjuice to make them have a taste.   

To boil a Rabbit with Grapes or Gooseberries.  
Truss your Rabbit whole, and boil it with strong broth, until it be ready: Then take a pint of White-wine, a good handful of spinach chopped in pieces, the yolkes of Eggs cut in quarters, & a little large Mace. Let all boil together with a Faggot of sweet Herbs, & a good piece of Butter.   

To boil a Rabbit with Claret-wine.  
Use it as before is showed, slice Onions, and a Carrot, root, a few Currants, and a Faggot of Herbs, minst Parsley, Barberries picked, large Mace, Nutmeg, and Ginger: throw them all into the Pipkin. Boyl it with half a pound of Butter.   

To boil a wild Duck.  
TRusse and parboil it, and then half roast it: then carve it, and save the gravy: take store of Onions. Parsly, sliced Ginger and Pepper: put the gravy into the Pipkin with washed Currants, large Mace, Barberries, a quart of Claret-Wine: let all boil well together, scum it clean, put in Butter and Sugar.   

To boil a tame-Duck, or Widgin.  
Parboil your Fowl well, take strong Mutton broth, a handful of Parsley, chop them fine with an Onion, and Barberries, picked Endive washed: throw all into the Pipkin with a Turnip cut in pieces, and parboiled, until the rankness be gone: then put in a little White-wine, or Verjuice, half a pound of Butter: boil all together, and stir it, and serve it with the Turnip, large Mace, Pepper and a little Sugar.   

To boil Pigeons.  
Parboil your Pigeons with Parsley in their bellies, and Butter: put them in a Pipkin with strong broth, about a quart thereof, a rib of Mutton, large Mace, a little gross Pepper, beaten Cinnamon, a little Ginger and Sugar, a few Raisins of the Sun, a few Currants, Barberries in bunches, half a pint of white-wine, boil all together with a little Bread steeped in broth, to colour it: strain it with some of the broth, and put it into the pipkin: let them boil till they be enough, and so serve them in. This broth may serve to boil Woodcocks, or Partridges in, with this difference, take some of the broth out of the Pigeon, and put in a minst Onion. Let all boil until it be enough.   

To boil Pigeons with Capers or Sampyre.  
Put them into a Pipkin, with a pint or more of white-wine, a little strong broth, a rib or two of Veal, wash off the saltness of your Capers or Sampyre; blanche half a pound of Almonds, put them in cold water, cut them longwise & put them into the Pipkin with Raisins of the Sun. Take large Mace, a little sliced Ginger, a sliced Nutmeg; let them all boil together with a Faggot of Herbs, Throw into them three or four yolks of Eggs whole, and a piece of Butter, then put in the Sampyre or Capers. This boiling will serve well for Rabbits.   

To boil Saweeges.  
Put them into a quart of Claret wine, large Mace, Barberries, Cinnamon, a handful of sweet herbs. Garnish this Dish with Cinnamon, Ginger, and fine Sugar.   

To boil Goose-Giblets, or Swan's giblets.  
PIcke and parboil them clean, and put to them some strong broth, with Onions, Currants, and Parsley, & let all boil together with large Mace, and Pepper; boil them well with a Faggot of sweet Herbs, and then put in Verjuice and Butter.   

Giblets with Herbs and Roots.  
PIcke and parboil them, and put them in a quart of Claret-wine into a Pipkin, half an ounce of Sugar, a good quantity of Barberries, spinach, and a Faggot of sweet Herbs, boiled Turnips, and Carrots sliced, and put them into the Pipkin, and boil them well together: then take strong broth, Verjuice, and the yolks of two or three newlayd Eggs: strain them, and put them into the Pipkin.   

To smoor a Rack or Ribs of Mutton.  
CVt your Mutton in pieces, & split it with the back of a Cliver, and so put it into a dish, and a piece of sweet Butter, and put it into the bottom of your dish: then take a Faggot of sweet Herbs, and gross Pepper: stew them in a covered dish with a little Salt: turn them now and then, and when they are enough, put them in a clean Dish with sippets. The dish is best garnished with Barberries, and Pepper.   

For the fillets of a Veal, smoored in a Frying-pan.  
CVt them as for Olives; hack them with the back of a knife; then cut Lard fine, and lard them, than put them in a Frying-pan with strong Beer, or Ale, and fry them somewhat brown; then put them into a pint of Claret-wine, and boil them with a little Cinnamon, Sugar and Ginger.   

A Dish of Steaks of Mutton, smoored in a Frying-pan.  
TAke your Leg of Mutton cut into Steaks, & put it into a Frying-pan, with a pint of White-Wine, smoor them somewhat brown: then put them into a Pipkin; Cut a Lemon in slices, and throw it in; then take a good quantity of Butter & hold it over the fire; when it is ready to fry put in a handful of Parsley, and when it is fried, put it into the Pipkin and boil all together. This Dish would be garnished with Cinnamon, Sugar, and sliced Lemons.   

To smoor a Chicken.  
CVt it in small pieces, and fry it with sweet Butter; take Sack, or white-Wine, Parsley, an Onion chopped small, a piece of whole Mace, and a little gross Pepper; put in a little Sugar, Verivyce, and Butter. Then take a good handful of Clary, and pick off the stalks, then make fine batter with the yolkes of two or three newlaid Eggs, & fine flower, two or three spoonfuls of sweet Cream and a little Nutmeg, and so fry it in a Frying-pan with sweet Butter; serve your Chickens with the fried Clary on them. Garnish your dish with Barberies.   

To fry Mussels, Perywinckles, or Oysters, to serve with a Duck, or single by themselves.  
Boil these shell Fishes; then flower and fry them; then put them into a Pipkin, with a pint of Claret-Wine, Cinnamon, Sugar, and Pepper. Take your Duck boiled or roasted, and put them into two several Pipkins, if one be boiled, and the other roasted, and a little Sugar, large Mace and fried toasts, stuck round about it with Butter.   

To marble Smelts, Soles, Flounder, Plaice, etc.  
FRy Salad Oil in a Frying-pan, or Chaffer, wipe your Fish, and when the Oil is hot, put in so much Fish as the Oil will cover, and when it wastes you must supply it. Then fry Bay-leaves, where the Fish hath been fried in whole pieces; put Claret-Wine into an earthen Pan, put the fried leaves into the bottom of the Pan, and let some of them lie aloft; slice an ounce of Nutmeg, or rather two, as much Ginger, and large Mace, a few cloves & Wine-Vinegar; put your marble Fish into the liquor, so as the Bay, leaves and spices cover it, as well as it that lieth under. And upon occasion serve it with the Bay-leaves, and the spices of the liquor.   

To congar Eels in Colar like Brawn.  
CVt them open with the skin on, and take the bone clean out, large Mace, gross Pepper, some fine sweet Herbs, chop under your Knise. Then strew the Herbs and the Spices all along the inside of your Eel, and roll it like a collar of Brawn: so may you do with Tenches, boiled in fair water, White Wine, and a quantity of Salt, so put in some sliced Ginger, Nutmeg, and Pepper in grain. When it is well boiled put it into an earthen Pan, covered with the own liquor, and a little White-Wine Vinegar.   

To souse a Pig in collars.  
CHine your Pig in two parts: take out all the bones, lay it in a Keeler of water all night. The next day scrape off all the filth from the back, and wipe it very dry: then cast Pepper on it, a little large Mace, and Ginger, with a bayleaf or two, even as you would do a collar of Brawn, and let your pan boil before you put it in: keep it with scumming until it be half boiled, then take out a ladleful or two, and put it in a Pan by itself, put into this boiling some Rhenish or Claret-wine, sliced Nutmegge-grosse Pepper, sliced Ginger. Let it stand until it be almost cold, and then dish it with Bay-leaves.   

To souse a Breast of Veal.  
BOne your breast, and lay it in fair water, until the blood be gone. Then take it, and dry it, and take all kind of sweet herbs, Nutmeg beaten, Cinnamon beaten, Ginger beaten, but not too fine, Callender, pared Lemmon-pill cut in fine pieces: mingle all together, spread your Veal, and cast it on the inside, and then roll it like a collar of Brawn, bind it close. Let your liquor boil, and put inyour Veal. So you may use racks unbound, and Breasts vnbound. Let it be scummed very clean: then put in a Faggot of sweet hearbes, and keep it covered, for that will make it white: when it is almost boiled, throw in sliced Nutmeg, large Mace, a little Ginger, a Lemon or two sliced.   

To hast a shoulder of Mutton or a Leg of Lamb.  
TAke your meat off the Spit, and hash it into a Pewter Dish: put insome Rhenish-Wine, Raisins of the Sun, sliced Lemmon, raw Oysters: put them all together into a pipkin, and stir them▪ If you want Oysters, and Raisins, the● take two Oysters whole, put them into the meat. If you want Wine, take strong broth, Verjuice, & Sugar. Throw a few Barberries into the Dish, and ser●● it on toasts or sippets.   

A Leg of Lamb fearest with Herbs.  
Serve it as before shown, with sweet Herbs, and grated Bread, Biskit seeds, a few Coriander-seedes, Lemmon-pills minst fine, Nutmeg sliced, sliced Dates, a little gross pepper, Capers washed clean: put all together with six or seven yolks of newlaid Eggs, hard roasted, and whole, & put them in your stuff and work them with Sugar, Rosewater and Verjuice, and the Marrow of a bon● or two, Salt, and pepper, put all together into the Skin: caraways and Oreng● do are fittest garnish for your Dish.   

To smoor Calves feet.  
Boil and blanche them, and lay them in fair water, and Salt, and when they are cold, cut them in the midst, and take out the blackness, and put them in a Dish with sweet Butter, Mince parsley, Onions, and tops of time, Currans, large Mace, pepper, with a little Wine. Vinegar. Let all stew together until they be ready: put in a few Barberries, chopped parsley fine, two or three yolks hard, and minst by themselves, Rose-water, and sugar, and when you serve it, strew it with parsloy and hard Eggs.   

Another way.  
Blanche them as before, put them in a Dish with fair water and Butter, chop Lettuce, and spinach, with the back of your Knife: and put them in a Dish: let them boil with large Mace, sliced Lemmon, a few Grapes, or a stewed Cucumber sliced. Let all boil well together with pepper: strain into a Dish the yolkes of Eggs, Verjuice, and Sugar: strain them together when they go to the Table, This boiling will serve for Neates-féets, Sheep's. Trotters, or Hog's feet: serve them hot at Supper.   

To hast Neat's tongues.  
Boil them, and blanche them, and slice them in pieces, put them into a Pipkin with Raisins of the Sun, large Mace, Dates sliced, a few blauncht Almonds, and Claret-wine, boil all together with half a pound of sweet Butter, Verjuice and Sugar. Strain a Ladle-full of Liquor, with the yolkes of about half a dozen Eggs.   

The same with Chestnuts.  
Serve your fongue, as before: put it in a Pipkin with blauncht Chest-nute▪ strong broth, a Faggot of Herbs, large Mace, washed Endive, a little Pepper, a few Cloves, and whole Cinnamon. Boil all to gether with Butter, season them with Salt only, garnish your Dish as you'll st.    

Certain Jellies.  

Crystal Jelly.  
TAke a Knuckle of Veal, & a pair or two of Caluesféete, take out the fat between the Clease, wash them in two or three warm waters, and let them be all night in an earthen pot or pan, in fair water. The next day boil them very tender in fair Spring-Water, from a gallon to three pints: then let the liquor stand until it be cold in a earthen Basin, pair away the top and bottom, and put to it a little Rose-water, season it with double refined sugar, then put to it half a dozen spoonfuls of Oil of Cinnamon, and as many of Oil of Ginger, and half so much Oil of Nutmeg, a grain of Musk tied in a little Lawn: when all this is boiled together, put it into a Silver or earthen Dish, and so let it stand until it be throughly cold, and then either serve it in slices, or otherwise if you please.   

To make Jelly of Pippins, of the colour of Amber.  
TAke eight fair pippins, take out the coares, boil them in a quart of Spring-water, from a quart unto a pint: put in a quarter of a pint of Rose-water, a pound of fine Sugar, and boil it uncovered, until it come to the colour of Amber: you may know when it is enough by letting a drop fall on a piece of Glass, & if it stand it is enough: then let it run into an earthen or silver Bason upon a Chafindish of Coals, and while it is warm, fill your Boxes or Printing-moulds with a spoon, and let it stand, and when it is cold you may turn it out of your mould, and it will be printed on the upper side.   

To make Jelly of Pippins, as orient red as Ruby.  
TAke eight fair pippins, take out the coares, boil them in a quart of spring-water, and a pound of fine Sugar, boil it still covered close until it be red, and in all other the operations you must do as in the Amber coloured-Gellies, remembering always that your Box or moulds been laid in water before you use them three or four hours, and the Jelly will not cleave unto them.   

To make white Leech of Almonds.  
TAke half a pound of jordan Almonds, lay them in cold water, the next day blanche them, and beat them in a stone Morter, put in some Damaske-rose-water into the beating of them: and when they be beaten very fine, draw them through a strainer, with a quart of swéet-milke, from the Cow: set it upon a Chafing-dish of Coals, with a piece of Isinglass, a piece of whole Mace, one Nutmeg quartered, a grain of Musk fy in a fair clout and hung upon a thread in it: And when you see it grow something thick, take it off the fire, and take out your whole spices, and let it run thorough a strainer, into a broad deep Dish. And when it is cold, you may slice it, & so serve it in. If you please you may cast some of it into colours, as Yellow, Green, Red: your yellow must be Safron, or the blossoms of white Roses: the Green, must be the juice of Green Wheat: and your Red you must make with Turnsoll: thus you may have Leech of four several colours.    
FINIS.   

THE SECOND BOOK OF Cookery.  
Wherein is set forth the newest and most commendable Fashion of Dressing, Boiling, Sowcing, or Roasting, all manner either Flesh, Fish, or any kind of Fowl.  
Together with an exact order of making Kickshaws, or made-dishes of any fashion, fit to beautify either Noblemen or Gentleman's table.  
All set forth according to the now new English and French fashion.  
BY JOHN MURRELL  
The sixth Impression.  
LONDON, Printed for john Marriot, and are to be sold at his shop in Saint Dunstan's Churchyard. 1641.   

To the Right worshipful the Lady Browne, Wife to the right Worshipful Sr john Brown, Knight, health and happiness.  
My most Honourable Lady:  
THE last Book of this kind which I published (the last year) having under your name found so good welcome at their hands into which it chanced, (sigh it mended their fare with their own food) hath now (for their further welfare in the like manner) called out this Second part, as a second service to satisfy their more dainty desire: In which services, such Novelties as Time, Art, and Diligence (the Perfecters of each Faculty) do daily devise, may be seen and practised, to give all contentment to the curious't palate. And this I take to be no sinful curiosity, but it is rather a sin to mar good meat with ill handling; and so the old proverb verified; God sends Meat, but the Devil Cooks: what it is, (Good Madam) is altogether, with the Author, yours, though he show it others; that so the world may be thankful to you for good meat well dressed though at their own cost: And let me lose my credit with you and the world too, if it deceive their expectation, so as they cook it by this book. To the trial whereof I refer them: recommending it and myself, to your Ladyship's wont favour, resting in all humble service  
Your Ladyships JOHN MURRELL.   

THE SECOND Book of Cookery.  

To boil a Capon larded with Lemons on the French fashion.  
TAke a fat young Capon, and three or four pieces of a neck or chine of Mutton, & put them together in a pot or Pipkin until your Capon be tender: boil them with as much fair water as will cover them, then take a pint of the broth out from them, and put it in another Pipkin: put in six blades of whole Mace, as many Dates broken in quarters, and eight lumps of Marrow: then take two Hartichoake bottoms, cut them in square pieces or quarters: if you have no Hartichoakes, then take potatoes, and as much sugar as will sweeten it, boil them on the fire, until the Marrow be boiled, then take the yolkes of five or sire Eggs, half a pint of Sack or Muscadine, wring in the juice of two or three Lemons, a little Sugar, a little Amber-gréece, a little Rosewater, and Salt, strain them thorough a Canuis strainer, and put them into a pipkin to your Marrow, brew them together with your Ladle, that they curdle not. Garnish the Dish with wet Suckets and preserved Barberries, your Sippets must be diet-bread: then take up your Capon, and take a preserved Lemmon cut in long slices, draw those slices thorough the breast of the Capon thick, lay the Capon into your garnished Dish, and pour your broth hot on the top of the Capon: Lay on it Sucket and preserved Barberries, scrape on fine Sugar, then serve it hot to the Table.   

To boil Chickens.  
Boil your Chickens in a Skillet or green pipkin, with as much fair water as will cover them, put to two or three whole Maces, and put into them a good piece of Butter, and a little salt, according to the quantity of your broth, one handful of picked Parsley, two or three sprigs of Time and Winter: Savoury stripped, bruise them together, & put them into your pipkin to the Chickens, and when the Chickens been almost boiled put in a handful of Gooseberries or clusters, of Grapes green, or Lemmon paired & cut in pieces, or Barberies off the free or out of the pickle: take any of these fruits, garnish your dish fitting for your Chickens, serve them in upon hot sippets, lay the Livers & the Gizzards with the fruit on the Chickens, scrape on fine sugar, and serve it hot to the Table.   

Another way to boil Chickens, or a Capon in white-broth.  
TAke and boil in a pot or pipkin two or three small Chickens, take two or three blades of whole Mace, as many quartered Dates, three or four lumps of Marrow, a little Salt, a little Sugar, the yolkes of two or three Eggs, a quarter of a pint of Sack, strain your Eggs, and Sack thorough a Canuis strainer, and put them into the Chickens, brew it with your Ladle for curdling: slice a Lemon rind, but first taste it, that it be not bitter, if it be, pair it, and garnish your Dish with Lemons and hard Eggs quartered then pour the broth upon sippets, & lay in the Chickens, scrape on Sugar, and serve it hot.   

Another way to boil Chickens, for one that is sick, and to provoke sleep.  
PUt two or three small Chickens into a green Pipkin, with as much fair water as will cover them, scum them and put into them the top or bottom of an unchipt Manchet, two or three blades of Mace, one handful of Raisins of the Sun, the stones picked out, as much sweet Butter as a walnut, parboil three or four hard Lettuces in Lettuce water in a Skillet, cut them in quarters, put them to your Chickens, wring in the juice of a Lemon, let him drink the broth, and eat the Lettuce with the Chickens: If the Patient be bound in the body, put not in the Butter until the Chickens be boiled.   

Another way to boil them on Sorrell-sops, for him that hath a weak stomach.  
Boil them in as much fair water as will cover them, with picked Parsley and sweet Butter stopped in their Bellies: put into the broth, Parsley, Winter-sanorie and Time picked and stripped, a blade or two of Mace; one handful of green Sorrel, stamped in a wooden Dish, or stone mortar: put half your broth into the Sorrel from the Chickens, wring in the juice thorough a Canvas strainer into a pewter Dish, put in as much Butter as a walnut, a little Sugar, than set it on a chafingdish of coals, then take a deep Dish, slice in some Manchet, cover the bottom of the dish with them, pour the other half of the broth from your Chickens upon the Sippets, and lay the Chickens on them, then take your Sorrel sauce, & pour it on the Chickens, scrape on Sugar, and serve it hot to the Table.   

To boil Partridges.  
PUt two or three Partridges into a pipkin with as much water as will cover them, then take three or four blades of Mace, one Nutmeg quartered, five or six whole Cloves, a piece of sweet Butter, two or three Manchet toasts toasted brown soak them in a little Sack or Muscadine, strain it thorough a Canvas strainer with a little of the broth, than put them into the Pipkin, to the Partridges, boils your Partridges very softly, often turning them until your broth be half boiled away, then put in a little Salt and a little sweet Butter: when your broth is boiled, garnish your dish with a sliced Lemon, the yolk of an hard Egg minst small, then lay on small heaps between the slices of the Lemon, then lay your Partridges in your garnished dish vpon sippets, and pour your broth hot upon them, lay upon the breast of your Partridge round slices of a Lemon pared, mince small, and strew on the yolk of a hard Egg: prick all over the breast of your partridges five or six wing-feathers, scrape on Sugar, and serve it hot. In like manner you may boil young Pheasants, or young Turkeys, or Peachickens, or Woodcocks, or Quails, or Larks, or Sparrows.   

To boil a Leg of Mutton on the French fashion.  
TAke a fair Leg of Mutton, and a piece of suet of the kidney cut in long slices as big as one's finger, than thrust your knife into the flesh of your Leg down as deep as your finger is long, and thrust into every hole a slice of the aforesaid Kidney Suet, but take heed that one piece touch not another: boil your Leg well, but not too much, than put half a pint of the broth into a Skillet or pipkin and put to it three or four blades of whole Mace, half a handful of Currans and Salt, boil them until the broth be half boiled away: then take it off the fire, and strait before the broth hath done boiling, put in a piece of sweet Butter, a good handful of French Capers, and a Lemon cut in square pieces like Dice, with the rind on, and a little Sack, and the yolks of two hard Eggs minst. Lay your Leg of Mutton with the fairest side upward upon sippets within your garnished dish: having all these things in readiness to put into your aforesaid broth when it comes boiling off the fire, then pour it on your Leg of Mutton hot, so scrape on Sugar, and serve it hot to the Table.   

To farce a Leg of Mutton.  
CVt out all the flesh at the Butt end, from a fair Leg of Mutton, but take heed you cut not the uttermost skin, mince the flesh small that you have cut out even as it were for pies, then mince among your meat four pound of dubbing suet, so you may make of it five or six small pies, and yet there may be left enough to fill your Leg again, but before you put it into your Pies, season it with a little white Salt, and a little Sugar, Cloves, Mace, and Nutmegs: three or four spoonfuls of Rose-water, half an handful of Carraway-seed, covered with Sugar, two pound of Currans, one of Raisins of the Sun without their stones, six Dates minst, stir all these betwixt your hands and fill your Pies, bake them in a moderate Quen, for they will endure no great heat, and will be baked in an hour; then take the rest of the meat that is left, and work it with an Egg, and put it into your Leg of Mutton, where your meat came out. This lets you vnderstand, you must leave out of your Pies as much as will fill your Leg of Mutton, then prick up your Leg with a prick at the end where you put your meat in: then set it in an Quen in an earthen pan or Dish, or if you please you may put it on the spit and roast it: if you do so, then set a dish under it and save the gravy, and if you take the thickest of the gravy that is in the bottom of the Dish, put a little White-Wine, and Vinegar, a few Barberries, and the yolk of an hard Egg minst: if you have no Barberries, then take Capers; lay your Leg on sippets, and garnish your Dish with sliced Lemons & Barberries, or Capers, pour your sauce hot on, and scrape on Sugar, etc.   

To farce a Leg of Lamb.  
CVt out all the meat, as before in the Mutton, and mince it with half a pound of beef Suet very small, than the two handfuls of Parsley picked clean, half a handful of Winter-savory and Time picked very clean, and mince them very small: then season your aforesaid Lamb with half the herbs, and a little Cloves and Mace, a little Sugar and white Salt, a little Salt will be enough: then put in a handful of Currans, and work it up with an Egg: then put half your meat into your Leg of Lamb, and prick up the end with a prick, and work the rest of your meat into little round cakes, as broad as a shilling: put your Leg of Lamb into the pot, with as much Mutton broth as will cover it, if you have it not, then take fair water, and put in a little Cloves and Mace, & the other half of the Herbs, and the meat that you did make in little cakes, and let it boil with often turning it round, until it be boiled unto a pint: then put in three or four spoonfuls of Vinegar, and then take up your Leg of Lamb, and put it into a boiled meat Dish upon sippets: and pour your broth and your round pieces of the meat on the top of the Lamb: then scrape on fine Sugar, & serve it hot to the table.   

To stew Trout.  
Put three or four Trout in a pewter dish, and a quarter of a pint of white-Wine, or of Sack, with a piece of sweet Butter, as big as an Egg, a little whole Mace, a handful of Parsley, a little Savoury and Time, mince all together, and put them into the Trout: if you have no Wine, take fair water, and one spoonful of Vinegar, and a little Sugar, and let these stew a quarter of an hour, then mince the yolk of an hard Eglantine, and strew your Trout with it, pour the broth and Herbs all over them, scrape on fine Sugar, and serve it hot to the Table.   

To make a farst Pudding.  
MInce Mutton, Veal, or Lamb, with beef Suet, a handful of Parsley, a little Winter-savory and Time: season your meat with a little Cloves and Mace, Salt and Sugar, work it up like birds or little balls, or like Lemons, put them in a pewter dish, put to them a little-Mutton or fresh Beef broth, as much as will cover them, put into the broth a little Mace, Winter-savory, Parsley and Time, shred small together: it must been put in when the broth is half stewed, and so it will make it green. Garnish your dish with a sliced Lemon or Barberries: Lay Sippets about your Dish, and lay your Birds or Balls on the sippets, than put a spoonful of Sugar, & two of Vinegar: pour your broth on them, scrape on fine Sugar, and serve it in to the Table hot.   

To boil a Pike.  
Turn a Pike round with his tail to his mouth, cover it with fair water in a pan or in a kettle, and with it also cast in a good handful of white Salt, a handful of Rosemary, Time, sweet Margerum and Winter-savory: when your water boyles put in your Pike, and make it boil until it swim, and then it is boiled enough: then take a little White-Wine and Verjuice, about the quantity of half a pint, a few Prunes, a little large Mace Sugar, Currans, sweet Butter, as much as an Egg: Let all these boil together until your Currants be soft: then take up your Pike and lay it upon sippets & if you will you may take off the scales, but the best is to let them alone: Lay all over your Pike parboiled Parsley, and pickled Barberries, then take the yolkes of two new-layd Eggs, strain them with a little White-Wine or Verjuice, and put them into your broth upon the Pike, scrape on fine Sugar, and serve it hot to the Table.   

To farce a Leg of Mutton on the French fashion.  
CVt out all the meat of a fair Leg of Mutton, at the butt end, mince it with half a pound of Beefe-suet, take a handful of Parsley, six sprigs of Winter-savory, and as many of Time, mince all together very small, and put it into your meat: then season your meat with Cloves, Mace, Salt, Sugar, and a handful of Currans: work up your meat and Herbs with a couple of Eggs, and put it into the skin of the Leg of Mutton where you cut it out: prick it up close with a long prick, then take the rest of your meat, and work one half of it into little cakes, as broad as a shilling, let the other half be in little crumbs like minst meat: then cover your Leg of Mutton in fair water, in a Pot or Pipkin, and put your round pieces of meat, and all your lose meat in, then take six blades of whole Mace, six Dates quartered, a handful of French Capers, half a handful of Currans, and two spoonfuls of sugar, a little beaten Cloaves and Mace, boil all these together softly, over a moderate fire, oftentimes turning your Mutton that it burn neither to the pots-side nor bottom, and when it is boiled to the quantity of a pint and a half, then garnish your Dish with Capers and a sliced Lemon, then mince the yolk of an Egg as small as Dice, you must take the Lemon rind and all, but if it be bitter, it will mar the taste of the meat, therefore pair off the yellow outside: then lay your Leg of Mutton in Sippets on your Garnished Dish, and put into your broth a little Sack or Muscadine, or White-Wine: if you have none of all these, then take a little Vinegar and Sugar, the quantity of the fourth part of a pint, pour your broth on the top of your Leg of Mutton, then cast on it your aforesaid minst Lemon & yolks of Eggs, having them ready against your Mutton be boiled, then scrape on Sugar, and serve it in hot: you may lay about it and upon it garnishing of puft-paste, if you have it not ready, than a Lemon will serve as well.   

To boil a carp or a bream.  
Cover your carp or bream with fair water, in a Skillet or pan upon the fire, put in a handful of white-Salt, a handful of Rosemary, Time and sweet Marjoram, put in a pint of White-wine Vinegar, or a quart of White-wine or Claret, and make it boil: then take a fair Carpe or Breame quick, take out the guts, and wash your filth clean, tie it up close in a cloth, that the scales fall not off with boiling: then put it into the boiling liquor, let it boil until it swim, then take a pint of Claret Wine, and four races of the whitest Ginger sliced, six blades of whole Mace, a good piece of sweet Butter, and a handful of Sugar, let it boil until it taste of the spices: then take up your carp, or your Bream, and lay it vpon sippets in a Dish broad enough for your fish, and put into your Wine and spices another piece of sweet Butter, when it hath done boiling, (for then it will not be so oily,) then pour it on the top of your fish, then strew on good store of beaten Ginger upon the Fish, being so boiled as is before showed: scrape on fine Sugar, and serve it hot: but in any wise take heed you break not the scales of your Fish.   

To boil a wild-duck, Widgeon, or a Teal, on the French fashion.  
Dress your Fowl, truss up the Legs upon the back, put it upon a Spit, with a quick fire, half roast it, and set a dish under it to save the gravy, baste it once with sweet Butter, but no oftener: when you think it half roasted, take it up and lay it in the Dish wherein you saved the gravy, launch it down the breast with your knife, and cut up the wings broad like a Shoulder of Mutton: then take a handful of Parsley, five or six sprigs of savoury, and as much Time, and a handful of Raisins of the Sun without their kernels or stones, mince all together small, then put your Duck or other fowl afore named into a Pipkin, with as much as half a pint of strong Mutton broth, or fresh Beef broth: put in a quarter of a pint of Sack or White-wine, then put in half your Herbs, and Raisins and gravy of your Duck into the Pipkin unto your Duck, put in six blades of whole Mace, a little Sugar, a grain or two of Salt, let your Duck boil, oft turning it, until it be half boiled away: in the mean while, take the other half of the Herbs, and Raisins, mingle them with the white of an Egg, and fry them with a little suet in a pan, in round Cakes like Figs, fry them thoroughly and they will be green, but burn them not. Then dish up your Duck upon Sippets, and pour your broth upon the top, & lay on your round Sippets upon the breast of your Duck, scrape on Sugar, and serve it hot to the Table.   

Another way to boil small Carp or Breames.  
SCrape your Fish, and put it in a skillet or Pipkin, and half a Pint of fair water and as much White-wine, take the milches and refuse of your Fish, wash them clean, and put them again into your fish: then put in five or six blades of whole Mace, a handful of Parsley clean picked, a little Savoury, and as much Time stripped, a good piece of sweet Butter, a little Sugar: put all these into your fish, and let it boil until it be half boiled away, then put in a handful of Gooseberries or Grapes in clusters, or if you have neither of both, then take Barberries, or a sliced Lemon, and strain the yolkes of three Eggs with a little Vinegar or White-wine, put it into your broth to thicken it: then Dish up your fish with any garnishing that you have, and lay in your fish, and pour the broth upon it, scrape on Sugar, and serve it hot to the Table.   

Another way to boil a Leg of Mutton or Lamb.  
CVt a piece of Kidney suet in square pieces of the bigness and length of your finger, & then thrust your knife into six or seven places of the meat, and put your pieces into the holes: boil your Mutton or Lamb, often turning it, but take heed you overboyle it not: then boil a good handful of Parsley tender, mince it small with your Knife, then warm a quarter of a pint of white-Wine Vinegar with a Chafindish of Coals, with a piece of sweet Butter as big as an Egg, and put in a few clusters of Barberries, boiled or pickled: then Dish up your meat upon sippets, pour this sauce upon it, and serve it hot.   

To boil Eels.  
Flay and wash your Eels, and cut them in pieces about a handful long, cover them in a pot or Pipkin with water, put to them a little Pepper, and Mace beaten, and six Onions in thin slices, a little grated bread, three or four spoonfuls of Ale-yeast, a good piece of sweet Butter, a handful of Parsley, a little-winter-savory, and as much Time, shred them small, and put them in, and boil them moderately half an hour: as soon as they begin to boil, put in a handful of Currans well washed and picked, and when it is boiled, put in a little Vinegar or Verjuice, and another piece of sweet Butter, and a little Salt; then lay them upon sippets, and serve them hot to the Table.   

To boil a Rabbit.  
Flay and wash your Rabbit, slit the hinder legs on both sides of the backbone, turn them forward and truss it, prick them close to the body of the Rabbit, and set the head right up, with a prick right down in the neck, than put it into a pot or Skillet, that you may turn it in and cover it with fair water, and make it to boil: then season it with a little whole Mace, sweet Butter and Salt, and a few Currants, a handful of Parsley, a little Winter Savoury and Time, bruised with the back of a Ladle: then scrape a raw Carrot, then take the yolkes of two hard Eggs, a toast of manchet, strain it with a little Verjuice thorough a strainer, and put all these into it, both to season it and to thicken it then let it boil leisurely with often turning it, until your broth be half boiled away: then put in a little sweet Butter, a little Sugar, and a little more Verjuice, and then dish it upon sippets, and pour your broth upon it, scrape on Sugar and serve it hot to the Table.   

To boil Lamprels.  
WAsh your Lamprels, but take not out the Guts, cut them in pieces about an inch long, & put into the pot or posnet twice so much water as will cover them, season it with Pepper and Salt, thicken it with a few Onions, & a little grated bread, and a little Ale-yest, then shred a handful of Parsley, a little winter-savory and Time small, let all boil until the broth be half boiled away: then put in a good piece of sweet butter, & let them boil a little more, then serve it either in dishes or in porengers.   

To boil a Neck, or a Loin, or a Chine of Mutton, or to boil a Neck, or Leg, a Fillet, or a Knuckle of Veal, or to boil a Leg, or Loin of Lamb.  
CVt any of these meats in so big pieces as that two or three of them may serve in a Dish, and put them into a Pot, with so much water as will cover them: If you have one neck of Mutton or Veal, than you may take two handfuls of Parsley, and ten sprigs of Winter-savory, & as much of Time: then put into these Herbs twelve reasonable great Onions, but if they be small, then take the more, grate in half a penny loaf, put into these an ounce of Cloaves and Mace, two or three corns of Pepper, all your spices being beaten small, put in the quantity of one ounce of Sugar, and six spoonfuls of Ale-yest, and a little Salt: put all these into your meat when it gins to boil: then let it boil moderately until it be half boiled away, often stirring it that it burn not, then put in five or six spéenefulls of Vinegar: than you may Dish it in as many Dishes as you see fitting, according to the occasions: serve it in to the board hot.   

To stew Smelts or Flounder.  
Put your Smelts or Flounder in a deep dish, put to them a quarter of a pint of Vinegar or white-wine, as much Butter as two Eggs, put in a little great Pepper, ● handful of Parsley, six sprigs of Winter-savory and as much of Time, shred them, & mince them small in the yolkes of two hard Eggs: put in all these when you put in your fish, and let them stew, now & then turning them and your fish, and when you see them stewed, dish them upon sippets, and lay on them bunches of pickled barberries, scrape on Sugar, & serve them hot to the table.   

To boil Pigeons on the French fashion.  
Truss your Pigeons ready to be boiled, cover them with water, take two or three blades of whole Mace, a handful of French Capers, a few Raisins of the Sun, shred small three or four Dates, broken into quarters, a good piece of sweet Butter, and a little Sugar, let them boil half away, then put in the yolk of a hard Eglantine minst, a little sweet Butter, three or four spoonfuls of Vinegar, as your taste shall direct you, more or less: garnish your dish with some of your aforesaid Eggs, and take out some of your Capers out of your broth, lay them upon sippets, scrape on Sugar, & serve them hot to the Table.   

Another way to boil a Pike.  
TAke out the rivet out of your Pike, and wash it, and cut it in pieces all of a length, three pieces are enough, then take the middle piece and slit it down the back into two pieces, then cover it in the pan or kettle with fair water, and boil it with a handful of white Salt and sweet Herbs, but put not in your fish until the water boil, and then let it swim before you take it up, for it is not enough till then: then take it up, & lay it upon sippets with the head and tail, and cut ends both together in the middle of the Dish, then lay your middle pieces on each side one, with the scales upward: if it be a small Pike you may take off the scales: but if it be a great one, then let them alone, for they keep your fish very white: boil a good handful of Parsley tender, and mince it fine, & put it into a Pipkin with a quarter of a pint of Vinegar, and as much sweet Butter as an Egg, eight or nine clusters of Parboiled Barberies, a little Sugar to take away the sharpness of your vinegar, pour it upon your dish of fish hot, but let it not boil: scrape on Sugar, etc. You may garnish this dish with boiled Parsley, Barberies, and mince also the yolk of an Egg and strew on it.   

To boil Olives of Veal.  
CVt a fillet of Veal in thin slices, as broad as your hand, and then beat them with the back of your chopping Knife, then take two handfuls of Parsley, and half a handful of Rosemary and Time, pick them and shred them small, put to them a handful of Currans, the yolks of two or three hard Eggs minst, a little Sugar: work all these with a raw Egg: season your pieces of Veal with Mace, Pepper, Ginger, and Salt: then put your farcing herbs upon your thin pieces of Veal, and roll them up as big as an Egg, and prick them with a small prick, and keep them close, then cover them in a Pipkin with fair water, with a handful of French Capers, and a handful of Currans: and the other half of your herbs: understand that you must put but half your herbs to your Olives: then put in a little Pepper, Mace beaten, a little Sugar: boil all these together, with often turning them that they burn not, and put in a good piece of sweet Butter, Vinegar, and Sugar: dish it upon sippets and serve it to the Table.   

To boil a Mullet, or a Pike with Oysters.  
TAke a fair Mullet or Pike, truss it round, and set it on a kettle of water, and throw into it a handful of Salt, and a handful of sweet Herbs, and make your water boil: then tie your Mullet or Pike in a fair cloth, and put it into your boiling liquor, and put it in a pint of White-Wine Vinegar, and let your fish boil leisurely until it swim: take the rivet and a pint of great oysters, and as much Vinegar as their gravy, three or four blades of Mace, a little gross Pepper: boil all these in a Pipkin by themselves, until your Oysters be boiled, then strain the yolkes of two or three Eggs with half a pint of Sack, or White-wine, put in a little Sugar, and another piece of Butter, then put in your Wine and Eggs: then dish up your fish upon sippets and pour your broth upon it: scrape on fine Sugar, and serve it hot, etc. With this broth you may stew a Capon, but them you must take roasted Chestnuts, being roasted very tender, but not burnt, and stéep them in Sack or Claret-wine, 〈…〉 & put them into your Oysters: then dish up your Capon upon sippets, and your broth upon it: scrape on Sugar, and serve it in hot to the Table.   

To boil a tame Duck.  
Cover your Duck with fair water in a Pipkin, put in five or six blades of Mace, a handful of Raisins of the Sun, five or six sliced Onions, a good piece of sweet Butter: when your Duck is half boiled, put in three or four pieces of Marrow, let them boil until your broth been half boiled away, then put in a little Vinegar: garnish your Dish with parboiled Onions, and Raisins of the Sun. Lay your Duck upon sippets in your garnished Dish, and pour your broth and Onions upon the top of your Duck: scrape on Sugar and serve it hot to the Table.   

To boil a rashar of Mutton, or of cold Lamb.  
SLice cold Mutton or Lamb into thin slices, and put it into a pewter or earthen Dish, and put to it half a pint of Claret-Wine, a blade or two of Mace, a Nutmeg sliced in round slices, and a little Sugar, a little Butter: stew your Mutton until it be thorough hot, and lay your rasher upon sippets.   

To boil a Knuckle of Veal, or a neck of Mutton.  
CVt your Knuckle or neck into pieces, boil it in a gallon of fair water, put in seven or eight blades of Mace, as many pieces of whole Cinnamon & Nutmegs, ten whole Cloves, a pound of Raisins of the Sun, the stones picked out, a pound of Currans, half a pound of French Barley clean washed, put in all this after that your meat beginneth to seethe, and is scummed. If you boil a knuckle of veal than you were best, if you have it, to boil a Marrow▪ bone with it: but if you boil a neck of Mutton you need not: boil all this until it come to a pottle, then put in Salt by discretion, as your taste ● all direct you, put in half a pint of Claret-Wine, and if it be not sweet enough, you may put in Sugar▪ sippet it, and serve it, etc.   

To stew the ribs of a neck of Veal in steaks.  
Put five or six ribs of a neck of Veal into a pewter Dish, prick into every rib two or three Cloves, put to it half a pint of Mutton or Beef broth, four or five blades of whole Mace, half a handful of Currans, three or four Dates broke in quarters, a little Saffron tied up in a cloth, a piece of sweet Butter as big as an Egg: stew these half away, close covered, turning them often: then put in a little Verjuice, and lay your steaks upon sippets, pour your broth on them, scrape on Sugar, and serve them hot to the table.   

Baked Meats, and Kickshaws.  

To make a grand Salad.  
TAke buds of all kind of good Herbs and a handful of French Capers, seven or eight Dates cut in long slices, a handful of Raisins of the Sun, the stones being picked out, a handful of Almonds blanched, a handful of Currans, five or six figs sliced, a preserved Orange cut in slices: mingle all these together with a handful of Sugar, then take a fair Dish fit for a shoulder of Mutton, set a standard of paste in the midst of it, put your aforesaid Salad about this standard, set upon your Salad four half Lemons, with the flat ends downward, right over against one another, half way betwixt your standard, and the dishes side, prick in every one of these Lemons a branch of Rosemary and hang upon the Rosemary preserved Cherries, or Cherries fresh from the free: set four half Eggs, being roasted hard, between your Lemons, the flat ends downward, prick upon your Eggs sliced Dates and Almonds: than you may lay another garnish between the brim of the Dish and the Salad, of quarters of hard Eggs and round slices of Lemons: than you may garnish up the brim of the Dish with a preserved Orange, in long slices, & betwixt every slice of orange, a little heap of French Capers. If you have not a standard to serve in: then take half a Lemon, and a fair branch of Rosemary.   

To souse a Pig.  
CVt off the head of a fair large Pig, and roll him up in small collars like Brawn: boil it in a kettle of fair water, twice so much as will cover him, put in a handful of sweet herbs, and a handful of white Salt, seven or eight blades of whole Mace, two or three Nutmegs cut in quarters, three or four races of Ginger sliced, half a pint of white-wine Vinegar or more: let these boil until your Pig be very tender, as you may easily know by your own discretion: then take your Pig up with a scummer, and lay it upon a plate until it be cold, then boil your broth again until it come to a Jelly, strain it through a Jelly bag into a dish, then take your collars of Pig and pair off the top and the bottom, but ridge them as you do Brawn, and cut off the skin round about: set three of them in a dish fitting for them, but let not the one piece touch the other, than put your Jelly warm upon them, even until they be covered, and so let them stand until they be cold, this dish may well return to the Table three or four times: the garnishing may be thereunto what you think fit or what you have ready.   

To make Puspaste.  
TAke a quart of flower, a pound and a half of sweet Butter, work half a pound of the Butter into the flower dry, betwixt your hands: then break into the flower four Eggs, and as much fair water as will wet it, to make it reasonable light paste, then work it into a piece of a foot long, strew a little flower on the table, that it hang not to, then take it by the end, and beat it well about the board until it stretch long, and then double it, and taking both ends in your hand, beat it again, and do so five or six times, then work it up and roll it abroad, and then take the other pound of Butter, and cut it in thin slices, & spread it all over the one half of your Paste, with your thumb, then turn the other half over your buttered side, and turn in the sides round about underneath, then crush it down with a Rolling-pin, and so work it five or six times with your Butter, than you may roll it broad, & cut it in four quarters, and if it be not thin enough roll it thinner in round pieces about the thickness of your little finger: then take a Dish as broad as your piece of Paste, & strew on a little flower on the dish, then lay on one piece of paste, & you may put into it pieces of Marrow & Hartichoak bottoms or Potato, or Eringus roots: but you must roll your lumps of Marrow in the yolkes of raw Eggs, and season them with Cinnamon, Sugar, Ginger, & a very little Salt: lay this upon your Paste, then lay your other sheet upon that dish, and close it round about the brim of your dish with your thumb: then cut off your round with a Knife close by the brim of the dish, than you may cut it cross the brim of the dish like virginal keys, and turn them cross over one another: then bake them in an Oven, as hot as for small Pies. In this manner you may make Florentines of Rice, with yolkes of Eggs, boiled with Cream: Boil the yolkes of six Eggs with half a pint of Cream, keep it with very much stirring, that it burn not, and it will turn thick, like Curds, but it will be yeilow: than you may season it with Sugar, Cinnamon, and a little Nutmeg, three or four sliced Dates, put into it three or four pieces of Almond paste, five or six lumps of Marrow, stir them up together, and put them into the Florentine, then bake it in an Oven, as hot as for Pies. If you have Rice, boil it tender in Milk, and a blade or two of Mace, boil it until the Milk be boiled away, than season it with a little Nutmeg, Cinnamon, and Sugar, two or three raw Eggs, a little Salt, a little Rose-water, a handful of Currans, three or four sliced Dates: you may put this in your dish, betwixt two sheets of puffed past, and bake it as before. If you have none of these, than you may take quarters of Pippins, or Pears, the coares taken out, and boiled tender in Claret: Wine, than put them into the Paste, or for want of these, you may take Gooseberries, Cherries, or Damsons, or Apricockes, without the stones, or Prunes: when you see your past rise up white in the Oven, and begin to turn yellow, then take it forth and wash it wish Rose, water and Butter, scrape on fine sugar, and set it into the Oven again, about a quarter of an hour: then draw it forth, and serve it in.   

To roast a Leg of Mutton, or a Cow's Udder.  
THrust your Knife into the Leg of Mutton, at the butt end, the length of your finger, then take a piece of Kidney suet, and cut it in long slices & thrust into every hole of the Leg one of those pieces: prick on the outside whole Cloaves: then roast your Leg tender, take a hard Lettuce, a handful of Parsley, and boil them tender, then beat them with the back of your Chopping-knife a cross, until they be as soft as the pulp of an apple: then take a piece of sweet Butter as big as an Egg, and a quarter of a pint of Vinegar, and a spoonful of powder-Sugar: heat this upon the fire, and serve it in unto the Table hot, with your meat. Though this be excellent sauce, yet if you like it not, than you may make a Gallantine thus. Take a little Claret-Wine, and a piece of sweet Butter, grated bread, a little beaten Cinnamon, and Ginger, a little Sugar, two or three cloves, a branch of Rosemary: set all these on the fire until they boil, and then put it in to the Leg, or Vdder, and serve it hot to the Table.   

To make an Olive Pie to be eaten hot.  
CVt the flesh of a Leg of Veal into slices, as broad as your hand, & beat it a cross with the back of a chopping-Knife: then take two handfuls of Parsley, seven or eight sprigs of Winter-savory, as many of Time: strip these small, and let there be no stalks in them, then shred them and put unto them the yolkes of three or four hard Eggs minst small: season your meat with Ginger, Nutmeg, Salt, and Sugar: put to your Herbs a little Sugar, and a handful of Currans: lay your herbs upon your slices of Veal beaten and seasoned: then roll every piece into an Olive of the bigness of an Eglantine, and lay them into a Coffin fit for your meat, and strew on them the rest of your herbs, and a few Currants, three or four sliced Dates, three or four blades of whole Mace, a little Sugar, put in half a pound of sweet Butter, cut in slices, close up the Pie, and bake it in an Oven, as hot as for Manchet: half an hour before you serve it to the board, put in a little white-wine or Vinegar, wash over your Pie with a little Rose-water and Butter, and strew upon it hard Sugar and flower beaten together: if any place grow presently dry, wet it again with Rose-water and Butter, and set it into the Oven again, and within a quarter of an hour it will be crisp like ice: then draw it forth, and serve it hot to the Table.   

To roast a shoulder of Mutton to serve for either Dinner or Supper.  
ROast it with a quick fire that the fat may drop away, and when you think it half roasted, set a Dish under it, and flash it with a Knife a cross, as you do Pork, but you must cut it down to the bone on both the sides, let all the gravy run into the dish, baste it no more after you have cut it, put unto the gravy half a pint of White-wine Vinegar, a bandfull of French Capers, a dozen Raisins of the sun, the stones being picked out, five or six Dates broken in quarters, five or six Olives sliced, five or six blades of Mace, a handful of powder Sugar, stew all these until they be half stewed away: then dish your Shoulder, and pour this sauce on the top of the meat, throw on Salt, and serve it hot to the Table.   

To bake a Chicken Pie to be eaten hot.  
Truss four or five Chickens fit to be baked, season them with Nutmeg, Pepper, Salt, and Sugar, put them into a fit Coffin: then season seven or eight lumps of Marrow, with Nutmeg, Cinnamon, Salt and Sugar, roll it in yolkes of hard Eggs, it will keep them from dissolving: lay your marrow upon the Chickens, and the yolkes of three or four hard Eggs broken in quarters, five or six blades of whole Mace, as many quartered Dates, a little Sugar, half a pound of sweet Butter: close up your Pie, and set it in an Oven as hot as for Manchet, and in one hour it will be baked, draw it forth, and wash it with Rosewater and Butter, and strew on flower, and Sugar, beaten together, and set it again into the Oven a quarter of an hour, it will be like ice: then draw it forth, and put in a little Sack, or Muscadine, and so serve it hot to the Table.   

To roast a Neat's tongue to be eaten hot.  
Boil a fair Neat's tongue tender, blanche it and lard it on one side, prick in some Cloves: then cut out the meat at the great end; and mince it with a little dubbing suet, as much as an Egg, than season it with a little Nutmeg, and Mace, and Sugar, three or four Dates minst, a handful of Currans, half a preserved Orange minst small, about half a grain of Musk: work up your meat with the yolkes of two raw Eggs, and stuff it hard into the Tongue; then pin over the end a piece of a Caule of Veal, or a skinny piece of Beef suet, than put it on a small spit, thorough both ends, set a Dish under the meat to save the gravy, baste it with sweet Butter, and put to the gravy a little Sack, or Muscadine and the yolk of an hard Egg minst, and the core of a Lemmon minst: when your Neat's Tongue is roasted take it up, and put it in a dish fitting for it, and put a little Sugar into the sauce, and pour it all over the Tongue, and serve it hot to the Table.   

To bake a Neat's Tongue to be eaten hot.  
Boil a fair Neat's Tongue tender: season it as you read before in the roasted tongue: then lay in the tongue into a Coffin, made of the same fashion. Lay on it five or six blades of whole Mace, three or four quartered Dates, a little Orange cut into slices, the core of a Lemon sliced, half a pound of sweet Butter, a little Sugar, close up your Pie, and put it into an Oven, as hot as for Manchet: if you see it colour too fast, then take down the Oven lid: but if too slow, then lay a few coals in the Ovens mouth, in an hour and half it will be baked: then take a little Sack or Muscadine, and the juice of a Lemon, half a grain of Musk, a little Sugar, the yolkes of two or three raw Eggs, a little sweet Butter: set this on a chafindish of coals, and stir it, that the Eggs curdle not, until the Butter be melted, then draw it out, and cut it up, and put in your caudle, scrape on Sugar, and serve it hot to the Table.   

To roast a Pig with a Pudding in his belly.  
Flay a fat Pig, and truss his head backward, looking over his back, lay him in a very fair Dish, for soiling: then temper as much stuff for a Pudding, as you think will fill his belly, you must temper your pudding with grated bread, half a pound of dubbing suet minst, a handful of Currans, four or five Dates minst, Cloaves, Mace, Nutmegs, and Ginger, beaten, of each alike, and a little Sugar, and a very little Salt, you must wet your pudding with two Eggs, and a little Rosewater and sweet Cream, as much as will wet your pudding so stiff, as that if you lay it upon a Trencher, it will not run abroad: then put it into the belly of the Pig, and prick up the belly close, spit it, and roast it: and when it is almost roasted, wring upon it the juice of a Lemon: and when you are ready to take it up, take the yolkes of four or five newlaid Eggs, a handful of feathers, wash the Pig with the yolkes of Eggs, and while you are a washing the Pig, let some other body bread it after you, before the Eggs be hard: mingle amongst your bread a little Ginger, Pepper, and Nutmeg: let your sauce be Vinegar, Butter, and Sugar, and the yolk of a hard Egg minst: so serve it in upon your sauce hot to the Table.   

To bake a Pig to be eaten hot.  
Flay a small fat Pig, cut it in quarters or in smaller pieces, season it with Pepper, Ginger, and Salt: lay it into a fit Coffin, strip and mince small a handful of Parsley, six sprigs of Winter-savorie, strew it on the Meat in the Pie, and strew upon that the yolks of three or four hard Eggs minst, and lay upon them five or six blades of Mace, a handful of clusters of Barberries, a handful of Currans well washed and picked, a little Sugar, half a pound of sweet Butter, or more: close your Pie, and set it in an Oven, as hot as for Manchet: and in two hours it will be Baked: then draw it forth and put in half a pint of Vinegar, and Sugar, being warmed upon the fire, pour it all over the meat, and put on the Pie-lid again: scrape on Sugar, and serve it hot to the Table.   

Another way to roast a Leg of Mutton.  
Lard a fair large Leg of Mutton, a finger deep with the kidney suet, cut long wise like ones finger: prick in some Cloves, and roast it with a quick fire: when you think it half roasted, cut off some of the underside of the flesh end, into thin slices: then take half a pint of great Oysters, and the gravy of them, three or four blades of whole Mace, a piece of sweet Butter, as big as an Egg, a quarter of a pint of Vinegar, a spoonful of Sugar: put all these into your slices of Mutton, which you cut off the Leg, and stew them together in a Pipkin until the liquor be half consumed: then dish up your Mutton being very well roasted, and pour the sauce upon the top of it: strew Salt about it, and serve it hot to the Table.   

To bake a steake Pie of the ribs of Mutton, to be eaten hot.  
CVt a neck of Mutton betwixt every rib, beat every rib with a Clever flatlings, it will make the Mutton to eat short: then season it with Pepper and Salt, and put it in a Coffin, lay on three or four blades of whole Mace, half a pound of sweet Butter, close up your Pie, and set it into an Oven, as hot as for Manchet, in two hours it will be baked: but in the mean time boil a good handful of good Parsley very tender, beat it as soft as the pulp of an Apple, put in a quarter of a pint of Vinegar, and as much White-wine or Sack, but White-wine is the better, a little sweet Butter, two spoonfuls of Sugar, put your Parsley into this liquor, heat it but warm: than you may cut up your Pie, and pour this sauce all over the steaks: shake it well upon your peel, to make the sauce and the gravy mingle together: then lay on your lid again, scrape on fine Sugar, and serve it hot to the Table.   

To roast a Neck of Mutton.  
CVt away the scragge end of a large neck of Mutton, and put a couple of pricks thorough the best end, roast it with a quick fire, but scorch it not, baste it with sweet Butter, then wring in the juice of half a Lemon: when it is half roasted, save the gravy in a dish, being put under the meat for the same purpose, and then baste it again with sweet Butter, and wring in the juice of the other half of the Lemon: bread it with a little Manchet mingled with beaten Nutmeg & Cloaves, put it into a warm Dish, and put in the gravy that dropped from it: this is a sauce both wholesome, and toothsome.   

To make a Hartichoake-Pie to be eaten hot.  
TAke the bottoms of four well boiled Hartichoakes, season them with Nutmeg, Pepper, Salt, and Sugar, then lay them in a Coffin, in each corner one: then lay the Marrow of four or five Marrowbones (as whole as you can get them) in warm water to take away the redness, dry them, and season them with Cinnamon, Ginger, Sugar, and Salt, roll them up in the yolkes of raw Eggs, and lay them upon your Hartichoakes, and here and there the yolk of an hard Egg, some whole, some in halves, as your eye shall advice you, strew on them the rest of the seasoning: lay upon them five or fix Dates broken in quarters, five or six blades of whole Mace and a little Sugar, put almost a pound of sweet Butter on the top of all: close your Pie, and set it into an Oven as hot as for Manchet, in an hour or little more it will be baked: if your Oven be over hot, it will dissolve your Marrow, or dry it up: draw it forth when it hath stood an hour, put in a little Sack or Muscadine, wet it with Rose-water and Butter, strew on it a little flower and Sugar beaten together, and set it into the Oven again, in a qua●ter of an hour it will be hard, and cris●● like ye: draw it forth & serve it hot to the Table.   

To roast a Shoulder, or Haunch of Venison, or a Chine of Mutton.  
TAke any of these meats, lard them with French lord, and prick them thick with Rosemary, roast them with a quick fire, but burn them not, baste them with sweet Butter: take half a pint of Claret-wine, a little beaten Cinnamon and Ginger, two spoon fulls of Sugar, five or six whole Cloves, a branch of Rosemary, a little sweet Butter, a handful of grated bread: let all these boil together, until it be as thick as Water-gruel, then put in a little Rose-water and Musk, it will make your Gallentine taste very pleasantly, put it in a fitting dish: draw off your meat, and lay it into the dish, strew it with Salt.   

To make Chewets of Veal.  
Parboil two pound of the lean flesh of a Leg of Veal, so, as that it may be eaten: pair off the outside and mince the meat so small as grated bread, then mince six pound of Beef suet, as small as the meat, but you must first pick out the kernels, and the skins, mingle them so together, as that you can see no meat in the suet: then mince a quarter of a pound of Dates small, take a quarter of a pound of Biscuits and Caraways, two pound of Currans clean washed and picked, and dried in a fair cloth: season your meat with a little Cloaves and Mace, Nutmeg, and twice so much Cinnamon as any of the other, all by discretion, the fourth part of a pint of damask Rosewater, almost half a pound of Sugar, then stir up your meat, that it be seasoned in all places alike, the least taste of Salt that may be is enough: then raise such Pies as you may put nine or ten of them in a dish, fashion them somewhat long, and raise them higher than an ordinary Pie, fill them as full as you can without disfashioning of them, with thrusting out the sides, close them with very thin lids, bake them in an Oven as hot as for other Pies, in half an hour they will be baked: draw them out, and scrape on Sugar, and serve them hot to the Table.   

To roast a Capon with Oysters, and Chestnuts.  
Boil and pill nine or ten Chestnuts, put them hot into Claret-wine, parboil as many great Oysters, spit a Capon to be roasted, put the Chestnuts and the Oysters into the belly of the Capon, and stop them in with sweet Butter, roast it with as hot a fire as you can, but burn it not: baste it with sweet Butter, so soon as it drops, save the gravy: parboil twenty Chestnuts, and twice so many great Oysters, take half a pint of Claret-wine, and a piece of sweet Butter, & a little gross Pepper, stew the Oysters and parboiled Chestnuts in the Wine, with Butter, until it be half consumed: then put the gravy of the Capon into your sauce, and the sauce into a fair Dish: bread up your Capon, and lay it on the sauce, sprinkle Salt, and serve it in hot to the Table.   

To bake a Quince or a Warden Pie, so as the fruit may be red, and the crust pale and tender.  
 fair pear Quinces or Wardens, and set them into an earthen pan, with the crowns upward, put to them a little Claret-wine, and a grain of Musk or more, according to the quantity of the fruit, put in a little Sugar, cover them close with a shéet of Paste, set them into a Baker's Oven with wheaten bread, but not household bread, for than they will be burnt and dry: when they have stood three or four hours in the Oven, they will be very red and tender, than you may keep them a week or more for use: when you have occasion to make your Pie, take Butter, and the yolkes of Eggs, and make short Paste, & raise a Coffin fit for your stuff, one by another, put in whole Cloves, and a little whole Cinnamon, pour in some syrup from their former baking, or if you want it, then put in Claret-wine, and more Sugar, set them in an oven as hot as for Pies, and in one hour they will be baked, and your fruit orient red. Remember before your first baking, that you core your Quinces.   

To roast a Shoulder or a Fillet of Veal with farcing herbs.  
Wash your meat, and parboil it a little, striptwo handful of Parsley, Winter Savoury a handful, and some Time: mince these herbs small, put to them the yolkes of three or four hard Eggs minst, Nutmeg, and Pepper, Currans a good handful, work all these with the yolk of a raw Egg: make holes as deep as your finger all over your meat, fill them with the Herbs: roast it with a quick fire, let the gravy of the Herbs drop on the Herbs left, baste your meat with sweet Butter: when it is almost roasted, put the herbs and gravy to a quarter of a pint of White-wine Vinegar, and a good spoonful of Sugar, let them boil until you take up the meat, and when it is in a ●it dish, pour the fawce all over the meat, and strew it with Salt, and serve it hot to the Table.   

To fry Calves feet, or Trotters.  
SHred a handful of young Parsley very small, and beat it between three or four raw Eggs, season it with a little Nutmeg and Sugar, a corn of Pepper, and a little Salt: boil your feet tender, and slit them in halves, roll three of these halves into the aforesaid Parsley and Eggs: heat your frying pan with sweet Butter, or suet, slide your feet and Eggs with the flat side downward, when the Butter is hot: if you have any Currants, put a handful into your Eggs and Parsley, they will ask no more frying than an Egg: when the under side is yellow, turn them every one by itself, as you do Eggs, Dish them upon sippets, with that side outward that you fryd first, boil young Parsley tender, and beat it until it be like the pulp of a roasted Apple, put to it a quarter of a pint of Vinegar, two spoonfuls of Sugar, a piece of sweet Butter, heat them well, and pour them on the feet, scrape on Sugar, and serve it hot to the Table.   

Buttered Loaves.  
SEason a pottle of flower with Cloves, Mace, and a little Pepper, mingle it with Milk warm from the Cow, take half a pound of sweet Butter melted, half a pint of Ale-yest, two or three raw Eggs, temper your flower with these things, to the temper of Manchet paste, then make them up in little Manchets about the bigness of an Egg, flat them, cut them and prick them, set them on a paper, and bake them like Manchet, let the Ouen-lidde be down: but if something be in the Oven that requireth longer or more heats, then cover them with a paper, in an hour they will be thoroughly soaked: then melt a pound of sweet Butter, with some Rose-water in it, draw forth your loaves, and pair away the crusts, slit them thorough betwixt the top and the bottom, in two places, and they will be like three round toasts: put them into the melted Butter, & turn them over and over in the Butter, then take a warm Dish, and put in the bottom pieces of the loaves, strew on Sugar of a good thickness, then set on the middle pieces, and serve them likewise: lastly put on the tops, and scrape on Sugar on them also: so you may set on three, four, five, six, or more in a dish. If you be not ready to send them in, then set them in the Ovens mouth, with a paper over them, to keep them from drying.   

To fry sheep's tongues, Deeres tongue, or Calf's tongues.  
Break three or four Eggs with Nutmeg, Cinnamon, Sugar, and Salt, put to them a handful of Currans: pill the Tongues, and slice them in thin slices, put them into your Eggs: and when your Frying pan is hot with Butter, or sweet lard, cut the core of a Lemon in square pieces, like dice, and put it in to your Eggs and tongues, but not before you be ready to put the meat into the pan, for than it will make them curdle: then fry them in spoonfuls like Eggs on both sides, the least burning takes away all the good taste of all the other things: fry them, and dish them upon sippets, or upon thin Manchet toasts fried with sweet Butter. Let your sauce be Sack, or White-wine, sweet Butter, and Sugar, heat it hot, and pour it on the top of your Tongues: scrape on Sugar, and serve it hot to the Table.   

Boiled Salads.  
SCrape boiled Carrots, being ready to eat, and they will be like the pulp of a roasted Apple, season them with a little Cinnamon, Ginger, and Sugar, put in a handful of Currans, a little Vinegar, a piece of sweet Butter, put them into a Dish, but first put in another piece of butter, that they burn not to the bottom: then stew your roots in the Dish a quarter of an hour: if they begin to be dry, put in more Butter: if they be too sweet, put in a little more Vinegar. The same way you may make a Salad of Béetes, Spinnage, or Lettuce boiled: beat any of these tender, like the pulp of a roasted Apple, and use them as before shown.   

A baked Pudding after the Italian fashion.  
 off the crusts from a penny white loaf, cut it in square pieces like dice, put to it half a pound of dubbing suet minst small, half a pound of Raisins of the Sun, the stones taken out, two Ounces of Sugar, five or six sliced Dates, a grain of Musk, five or six lumps of Marrow: season these with Cloaves, Mace, Nutmeg, and Salt, but a very little Salt is sufficient, beat a couple of Eggs, with four or five spoonfuls of Cream, pour it upon your seasoned bread, and stir it very gently for breaking, so as the pieces may be but wet, but not so wet that you can see any moisture in them: lay a Pome water in the bottom of the Dish, or some other soft Apple pared, and sliced thin, put your Pudding also upon the Apple, and so set the Dish into an Oven, as hot as for Manchet, or small Pies, when you see it rise yellow, take down your Oven lid to cool your Oven, it will be baked in half an hour: if the Oven be too hot, it will be burnt, if it be too cold, it will be too heavy: when it is baked draw it forth, and scrape on Sugar, and serve it hot to the Table.   

To make Puffs.  
SEt the best new Milk together, as a Cheese is made with Runnet, and when it is run, take the Curds, and strain the Whey clean from them, than season your Curds with a little Ginger, Cinnamon, Sugar, and Nutmeg, put in a little Rosewater, Musk and one Egg, but the yolkes of two: temper it with as much fine flower as will make it leeth passed, as leeth as you can work it, than butter a white Paper, make them into flat balls, about the bigness of a great table man, and set them into an Oven as hot as for Manchet, upon the buttered paper, or rather the Oven must be as hot as for small Pies: a quarter of an hour after, you may take them out, and dipp them in Butter melted with Rose-water, scrape on fine Sugar, and set them into the Oven again: beware of burning them: when you see time, draw them again and put as many of them in a Dish as you think fit: they will shine, and be crisp.   

Blanched Manchet, to be made in a Frying-pan.  
Break eight or nine Eggs, take away the whites of four of them, beat them, with half a pint of sweet Cream: put to them half a penny Manchet grated, and put to it two ounces of Sugar beaten, Nutmeg and Mace, a little Rose-water: fry these with sweet Butter, even as you would fry a Tansy: but let it be a small frying-pan, that it may been the thicker, beware you burn it not: and when it is fried, wash it over with a little Sack, and the juice of a Lemon: scrape on Sugar, and serve it in hot upon a plate, even as a Tansy.   

To make Peascods, or Dolphins of Marrow, or of a roasted kidney of Veal.  
SEason parboiled Marrow with Sugar, Cinnamon, and Ginger, roll it up in the yolk of a raw Egg: then take a piece of short paste rolled very thin, than flower your Dolphin or Peascod mould, & lay your piece of paste upon it, then fill the mould upon the paste with your Marrow, or roast kidney minst, and seasoned with the aforesaid seasoning, and fair parboiled Currants, being wrought with the yolk of a raw Egg: when you have filled your moulds with either of these meats upon the paste, round about close by the meat, then lay another sheet of paste on the meat, and close it down with your finger to the wet paste, then pinch off the paste close by the mould with your Thumb, and then turn out your Dolphins or Peascods upon a paper, then fry them with a good deal of sweet Suet, but let your Suet be hot before you put them in, or else it will make your Paste, heavy: when you have fried them on the one side, turn the other, but fry that side last that you serve upward unto the Table: then take them out of that hot Lord, and dish them upon a warm Dish and plate, scrape on Sugar, and set it against the fire, or in a warm Oven, that you may serve them hot, for if you let them lie still in the Frying-pan, they will drink up the suet, and be both heavy, and of an ill taste: take heed also in any wise that you turn them off, for they will endure no hot fire.   

To make a Livery Pudding.  
Boil a Hogs liver very dry, when it is cold grate it, and take as much grated Manchet as Liver, sift them thorough a course Sive or Collinder, and season it with Cloaves, Mace, Cinnamon, and as much Nutmeg as of all the other, half a pound of Sugar, a pound and half of Currans, half a pirite of Rose-water, two pound of Beef Suet minst small, eight Eggs, put away the whites of four: temper your Bread and Liver with these Eggs, Rose-water, and as much sweet Cream as will make it something stiff: then cut the small guts of a Hog about a foot long, fill them about three quarters full of the aforesaid stuff, tie both ends together and boil them in a kettle of fair water, with a pewter Dish, under them, with the bottom upward, & it will keep your Puddings from breaking: when the water seetheth put in your Puddings, let them boil softly a quarter of an hour, and take them up: an so you may keep them in a dry trug a week or more: when you spend them, you must broil them.   

To make Rice Puddings.  
Boil half a pound of Rice with three pints of Milk, a little beaten Mace, boil it until your Rice be dry, but never stir it, but if you chance to stir it, than you must stir it continually or else it will burn: pour your Rice into a Collinder, or else into a strainer, that the moisture may run clean from it: then put to it six Eggs, and put away the whites of three, half a pound of Sugar, a quarter of a pint of Rose-water, a pound of Currans, a pound of Beef suet shred small, season it with Nutmeg, Cinnamon, and a little Salt, stir all this together with a spoon thin, dry the smallest guts of a Hog in a fair cloth being watered and scoured fit for the Puddings, and fill them three quarters full, and tie both ends together, let them boil softly a quarter of an hour or scarce so much, and let the water boil before you put them in, and do as in the other Pudding last spoken of.    
The end of the Books of Cookery.   

A NEW BOOK OF CARVING AND SEWING.  
LONDON, Printed by M. F. for john Marriot, and are to be sold at his shop in St Dunstan's Churchyard in Fleetstreet. 1641.   

Terms of a Carver.  
BReak that Dear, leech that Brawn, rear that Goose, lift that Swan, sauce that Capon, spoil that Hen, frush that Chicken, unbrace that Mallard: unlace that Coney, dismember that Herne, display that Crane, disfigure that Peacock, unjoynt that Bitturne, untatch that Curlew, alloy that pheasant, wing that Partridge, wing that Quail, mince that Plover, thy that Pigeon, border that Pastry, thy that Woodcock, thy all manner of small Birds.  
Timber the Fire, tyre that Egg, chine that Salmon, string that Lampry, splat that Pike, sauce that Plaice, sauce that Tench, splay that Breme, side that Haddock, tusk that Barbell, culpon that Troute, fin that Chevine, transen that Eel, tranch that Stugio, undertranch that Porpas, tame that Crab, barb that Lobster.  

The office of the Butler and Pantler, Yeoman of the Cellar and Ewery.  
THou shalt be Butler and Pantler all the first year, and ye must have three pantry Knives, one Knife to square Trencher-loaves, another to be a Chipper, the third shall be sharp for to make smooth Trenchers: then chip your Sovereign's bread hot, and all other bread let it be a day old, household bread three days old, Trencher-bread four days old, then look your Salt be white and dry, the powder made of ivory two inches broad, & three inches long: and look that your Salt-celler lid touch not the Salt: then look your table , towels and napkins be fair folded in a chest or hanged upon a perch, thou look your Table-knives be fair polished, and your spoons clean, then look you have two Tarriors, a more and a less, and wine cannels of box, made according, and a sharp gimlet and faucets: And when ye set a Pipe on broach, do thus, set it four fingers broad above the nether chine upward a staunt, & then shall the lees never arise. Also look ye have in all seasons Butter, Cheese, Apples, Pears, Nuts, Plums, Grapes, Dates, Figs and Raisins, Compost, green Ginger, Chard, and Quince. Serve fasting, Butter, Plums, Damsons, Cherries, & Grapes: After meat Pears, Nuts, Strawberries, Huttleberries and hard Cheese: Also Blandrels, or Pippins with Caraways in Confects: after Supper roasted Apples and Pears, with blanched powder, & hard Cheese: beware of Cow-creame and of Strawberries, Huttleberries, juncat for Cheese will make your Sovereign sick, but let him eat hard Cheese.  
Hard Cheese hath these operations: it will keep the stomach open. Butter is wholesome first and last, for it will do away all poisons: Milk, Cream, and juncate they will close the Maw, and so doth a posset, beware of green Salads, and raw fruits, for they will make your Sovereign sick, therefore set not much by such meats as will set your teeth on edge, therefore eat an Almond and hard Cheese. Also of divers drinks if their fumositives have displeased your Sovereign, let him eat a raw Apple, and the fumositives will cease.  
Measure is a merry means, and if it be well used, Abstinence is to be praised when God therewith is pleased.  
Also take good heed of your wines every night with a candle, both red Wine, and sweet Wine, and look they reboil nor leak not, and wash the pipe heads every night with cold water, and look ye have a clenching iron, adds, and linen  if need be, and if they reboil, ye shall know by the hissing, therefore keep an emptied Pipe with thelees of coloured Rose, and draw the reboyled Wine to the lees, and it shall help it, and if the sweet Wine pale, draw it into a Romney Vessel for losing.  
Also look your compost be fair and clean, and your Ale five days old ere men drink it, then keep your house of office clean, and be courteous to answer to each person, and look ye give no person no paid drink, for it will breed the scab.  
And when ye lay the cloth, wipe the board clean with a cloth, then lay a cloth (a couch it is called) take your fellow the one end, and hold you the other end, then draw the cloth strait, the bought on the utter edge, take the utter parts and hand it even, then take the third cloth and lay the bought on the inner edge, and lay estate with the upper part half a foot broad, then cover the Cuphoord and thine Ewery, with the Towel of Diaper, then take thy Towel about thy neck, and lay the one side of the Towel upon thy left arm, and thereon lay your Sovereign's Napkin, and lay on thine arm seven Loaves of Bread, with three or four Trencher Loaves, with the end of the Towel in the left hand, as the manner is, then take thy Salt-celler in thy left hand, and take the end of the Towel in your right hand to bear in Spoons and Knives, than set your Salt on the right side where your Sovereign shall sit, and on the left side your Salt, set your Trenchers, then lay your Knives, and set your Bread one Loaf by another's, and your Spoons, and your Napkin fair folded beside your Bread, then cover your bread and trenchers, spoons and Knives, and at every end of the Table, set a Salt-seller, with two trencher Loaves, and if ye will wray your Sovereign's Bread stately, ye must square and proportion your Bread, and see that no Loaf be more than another, and then shall ye make your wrapper mannerly: then take a Towel of reins, of two yards and a half, and take the Towel by the ends double, and lay it on the Table, then take the end of the bought, a handful in your hand, wrap it hard, then lay the end so wrapped between two Towels, upon that end so wrapped. This being done, lay your bread bottom to bottom, six or seven loaves, then see you set your Bread mannerly in good form, and when your Sovereign's Table is thus arrayed, cover all other boards with Salt, Trenchers and Cups: also see thine Ewery be arrayed with Basins and Ewers, and water hot and cold, and see ye have Napkins, Cups, Spoons, and see your Pots for Wine and Ale be made clean, and to the surnape make the courtesy with a cloth under a fair double napry: then take the Towels end next you, and the utter end of the Cloth on the utter side of the Table, and hold these three ends at once, and fouled them at once, that a pleat pass not a foot broad, then lay it even where it should lie: and after meat wash with that, that is at the right end of the Table, ye must guide it out, and the Marshal must convey it and look to each cloth, the right side be outward, and draw it strait: then must ye raise the upper part of the Towel, and lay it without any groaning, and at every end of the Towel ye must convey half a yard that the Sewer may take estate reverently, and let it be, & when your Sovereign hath washed, draw the surnape even, then bear the surnape to the midst of the board, and take it up before your Sovereign, and bear it into the Ewery again, and when your Sovereign is set, look your Towel be about your neck, then make your Sovereign courtesy, then uncover your Bread and lay it by the Salt, and lay your Napkin, Knife, and spoon afore him, then kneel on your knee till the purpaine pass eight Loaves, and look ye set at the ends of the Table four Loaves at a Mess, and see that every person have a Napkin and a Spoon, and wait well to the Sewer how many Dishes be covered, and so many cups cover ye, then serve ye forth the Table mannerly, that every man may speak of your courtesy.   

Of the Sewing of Flesh.  
THe Sewer must Sew, and from the board convey all manner of pottages, meats and sauces, and every day commune with the Cook, and understand and wit how many Dishes shall be, and speak with the Pantlers and Officers of the Spicery for fruits that shall be eaten fasting. Then go to the board of Sewing, and see ye have Officers ready to convey, and servants for to bear your Dishes. Also if the Marshal, Squires, and Sergeants of Arms be there, then serve forth your Sovereign without blame.   

Service.  
FIrst set ye forth Mustard & Brawn, Pottage, Béef, Mutton, stewed Pheasant, Swan, Capon, Pig, Venison, Hake, Custard, Leach, and Lombard, Fruter, vaunt, with a subtlety two pottages blanche manger and jelly. For standard Venison, roast Kid, Fawn, and Come, Bustard, Stork, Crane, Peacock with his tail, Hernesew, Bitturne, Woodcock, Partridge, Plover, Rabbits, great Birds, Larks, Doucets, Pampuffe, white Leach, Amber, Jelly, Cream of Almonds, Curlew, Brew, Snite, Quail, Sparrow, Martinet, Perch in Jelly, petty Peruis, Quince baked, Leach Dewgard, Fruter, Fage, Blandrels or Pippins with Caraway in Confects, Wafers and hippocras, they be agreeable. Now this feast done, void ye that Table.   

Of the Carving of flesh.  
THe Carver must know the Carving, and the fair handling of a Knife, and how he shall fetch all manner of Fowl: your Knife must be fair, and your hands must be clean, and pass not two fingers and a Thumb upon your Knife. In the midst of your hand set the haft sure, unlassing the mincing with two Fingers and Thumb, Carving of Bread, laying and voiding of Crumbs with two Fingers and a Thumb: look ye have the care, set never on Fish, Flesh, Beast nor Fowl, more than two fingers and a Thumb, then take your loaf in your left hand, and hold your knife surely, enbrew not the Table cloth, but wipe upon your Napkin, then take your Trencher-loaf in your left hand and with the edge of your Table-knife take up the Trenchers as nigh the point as you may, then lay four Trenchers to your Sovereign one by an other, and lay thereon other four Trenchers, or else twain, then take a Loaf in your left hand and pair the loaf round about, then cut the over crust to your Sovereign, & cut the nether crust and void the paring, and touch the Loaf no more after it is so served, then cleanse the table that the Sewer may serve your Sovereign.  
Ye must also know the fumosities of Fish, Flesh, and Fowls, and all manner of Sauces according to their appetites, these be the fumosities: Salt, sour, resty, fat, fried, sinews, skins, honey, croupes, young feathers, heads, pigeons bones, and all manner of legs of beasts and fowls to the other side, for these be fumosities, lay them never to your Sovereign.   

Service.  
TAke your Knife in your hand and cut Brawn in the Dish as it lieth, and lay on your Sovereign's Trencher, and see there be Mustard.  
Venison with furmity is good for your Sovereign, touch not the Venison with your hand, but with your Knife, cut it out into the furmity, do in the same wise with Peason and Bacon, Beef, Hen and Mutton: pair the Beef, cut the Mutton and lay to your Sovereign: beware of fumosities, salt, sinew, fat, resty, and raw. In Syrup, Pheasant, Partridge, Stockedove, Chickens, in the left hand take them by the Pinion, and with the forepart of your Knife lift up your wings, then mince it into the syrup, beware of skin, raw and sinew: Goose, Teal, Mallard and Swan, raise the Legs, than the wings, lay the body in the midst or in any other Platter, the wings in the midst, and the Legs after, lay the Brawn between the legs and the wings in the platter: Capon or Hen of Greece, lift the Legs, than the wings, and cast on wine or ale, then mince the wing and give your Sovereign: pheasant, Partridge, Plover, or Lapwing, raise the wings and after the legs, Woodcock, Bitturn, Egrit, Snite, Curlew and Hernesew, unlace them, break off the Pinions, and break the neck, then raise the legs, and let the feet be on still, than the wings. A Crane, raise the wings first, and beware of the trump in his breast, Peacock Storke, Bustard, and Shovillard, unlace them as a Crane, and let the feet be on still, Quail, Sparrow, Lark, Martinet, Pigeon, Swallow and Thrush, the legs first, than the wings: Fawn, Kid, and Lamb, lay the Kidney to your Sovereign, then lift up the Shoulder, and give to your Sovereign, a rib. Venison roast, cut it in the Dish, and lay it to your Sovereign: a Coney, lay him on the back, cut away the vents between the hinder legs, break the carnel bone, then raise the sides, then lay the Coney on the womb, on each side the chine, the two sides departed from the Chine, then lay the bulk, Chine, and sides in the Dish: also ye must mince four Loesses to one morsel of meat, that your Sovereign may take it in the sauce. All baked meats that be hot-open them above the Coffin, and all that be cold open them in the midway. Custard, cheek them inch square, that your Sovereign may eat Doucets, pair away the sides and the bottom, beware of fumositives, Fruter, vaunt, Fruters they say be good, better is Fruter Pouch, Apple Fruters be good hot, and all cold touch not. Tansey, is good hot. Words of gruel, of Beef, or of Mutton is good, Gilly, Mortrus, Cream of Almonds, Blanchmanger, jussell and Charlet, Cabbage and umbles of a Deer be good, and all other pottage beware of.   

Sauces for all manner of Fowls.  
MVstard is good with Brawn, Beef, chine of Bacon & Mutton: Verjuice good to boil Chickens, and Capon: Swan with Cauldrons: ribs of beef, with garlic: Mustard, Pepper, Verjuice, Ginger, sauce of Lamb, Pig & Fawn: Mustard & Sugar, to pheasant, Partridge and Coney: sauce Gamlin, to Hernesew, Egript, Plover, and Crane, Brew and Curlew, Salt, Sugar, and water of Camet, Bustard Shovillard, and Bitturne sauce, Gamlin, Woodcocke, Lapwing, Lark, Quail, Martinet, Venison, and Snite, with whitesalt: Sparrows and Throstles, with salt and Cinnamon: thus with all meats, sauce shall have the operation.   

Of the Feasts and service from Easter unto Whitsuntide.  
ON Easter day, and so forth to Penticost after, the serving of the Table, there shall be set Bread, Trenchers and spoons after the estimation of them that shall sit there, and thus you shall serve your Sovereign: lay Trenchers, and if he be of a lower degree or estate, lay five Trenchers, and if he be of a lower degree, four Trenchers, and of a lower degree, three Trenchers, then cut bread for your Sovereign, after ye know his conditions, whether it be cut in the midst or pared, or else to be cut in small pieces, also you must understand how the meat shall be served before your Sovereign, and namely on Easter day, after the governance and service of that Country where ye were borne. First on that day ye shall serve a Calf sodden, and sodden Eggs with green sauce, and set them before the most principal estate, and that Lord because of his high estate shall part them all about him, then serve pottage, as Words, Roots, or Brews, with Beef, Mutton, or Veal, and Capons, to be coloured with Saffron, and baked meats, and the second course. jussell with Mamony, and roasted Endoured, and Pigeons, with Baked meats, as, Tarts, Chewets, and Flaunes, and other, after the disposition of the Cooks, and at Supper time divers sauces of Mutton or Veal in broth, after the ordinance of the Steward, and then Chickens with Bacon, Veale, roast Pigeons, or tamed, and Kid roast with the head, & the purtenance of Lamb, and Pigs feet with Vinegar and Parsley thereon, and Tansey fried, and other baked meats: ye shall understand this manner of Service, dureth to Penticost, save fish days.  
Also take heed how ye shall array these things before your Sovereign. First ye shall see there be Green sauce of sorrel or of Vines, that is, hold a sauce for the first course and ye shall begin to raise the Capon.   

A general Table of direction for the order of Carving up of Fowl, to direct them which know not, and are willing to learn.  

Lift that Swan.  
THe manner of cutting upos a Swan, must be to slit her right down in the middle of the breast, & so clean thorough the back, from the neck to the rump, so part her in two halves, but you must do it cleanly and handsomely, that you break not, nor tear the meat, then lay two halves in a fair Charger, with the slit sides downward, throw salt about it, and set it again on the Table. Let your sauce be cauldron for a Swan, and serve it in saucers.   

Rear the Goose.  
YOu must break a Goose up contrary to this fashion. Take a Goose being roasted, and take off both the Legs fair like a shoulder of Lamb, take them quite from the body, then cut off the belly piece round, close to the lower end of the breast: then lace her down with your knife clean thorough the breast, on each side your Thumbs breadth from the bone in the middle of the breast. Then take off the Pinion of each side, and the flesh which you first laced with your knife, raise it up clean from the bone, and take it clean from the carcase with the Pinion. Then cut up the bone which lieth before in the breast, which you commonly call the Merry thought, the skin and the flesh being upon it. Then cut from the breast bone another slice of flesh clean thorough, and take it clean from the bone: then turn your carcase, and cut it asunder, the back bone above the loin bones, then take the Rump end of the Backbone, and lay it in a fair Dish, with the skinnie side upward, lay at the fore-end of it the Merry-throught, with the skinne-side upward, and before that the apron of the Goose: then lay your Pinions on each side contrary, set your legs on each side contrary behind them, that the bone end of the legs may stand up cross in the middle of the Dish, and the wing Pinions may come on the outside of them. Put under the Wing Pinions on each side the long slices of flesh which you cut from the breastbone, and let the ends meet under the legge-bones, and let the other ends lie cut in the Dish betwixt the Leg, and the Pinion: then pour in your sauce into the Dish under your meat, then throw on Salt, and set it on the Table.   

To cut up a Turkey or Bustard.  
YOu must raise up the Leg very fair, and open the joint with the point of of your Knife, but take not off the Leg: Then lace down the breast with your Knife on both sides, and open the breast Pinion with the Knife, but take not the Pinion off, then raise up the Merry-throught betwixt the breastbone and the top of the Merrithought, than lace down the flesh on both sides of the breastbone, then raise up the flesh called the brawn, and turn it outward upon both sides, but break it not, nor cut it not off, then cut off the wing Pinion, at the joint next to the body, and stick on each side the Pinion, in the place where ye turned out the brawn, but cut off the sharp end of the Pinion and take the middle piece, and that will fit just in the place.  
You may cut up a Capon or Pheasant the same way: but of your Capon cut not off the Pinion, but in the place where you put the Pinion of the Turkey, you must put the Gizzard of your Capon, on each side half.   

Dismember that Herne.  
YOu must take off both the legs, lace it down to the breast with your knife on both sides, and raise up the flesh, and take it clean off with the Pinion. Then you must stick the head in the breast, and set the Pinion on the contrary side of the carcase: and the leg on the other side of the carcase, so that the bone ends may meet cross over the carcase, and the other wing cross over upon the top of the carcase.   

Unbrace the Mallard.  
RAise up the Pinion and the Leg, but take them not off, and raise the Merrithought from the breast, and lace it down on each side of the breast with your knife, bending to and fro like waves.   

Unlace that Coney.  
Turn the bacl downward, and cut the belly flappes clean off from the Kidney, but take heed you cut not the Kidney, nor the flesh. Then put in the point of your Knife between the Kidneys: and loosen the flesh from the bone on each side of the bone, then turn up the back of the Rabbit, and cut it cross between the wings, than lace it down close by the bone, with your Knife on both sides, then open the flesh of the Rabbit, from the bone with the point of your Knife against the Kidnie: and pull the Leg open softly with your hand, but pluck it not off then thrust in your Knife betwixt the ribs and the Kidney, and ●lit it out, then lay the legs close together.    

Of the Carving of all manner of Fowls.  

Sauce that Capon.  
TAke up a Capon, and lift up the right leg and right wing, and so array forth, and lay him in the platter as he should fly, and serve your Sovereign, and know well that Capons, or Chickens be arrayed after one sauce, the Chickens shall be sauced with green sauce or Verjuice.   

Alloy that pheasant.  
Take a pheasant, raise his legs and his wings, as it were a Hen, and no sauce but only Salt.   

Wing that Partridge.  
Take a partridge, and raise his legs and his wings as a Hen, if ye mince him, sauce him with Wine, Powder of Ginger, and salt, then set him upon a Cha●●ndish of coals to warm, and serve it.   

Wing that Quail.  
Take a Quail and raise his legs and his wings as a Hen, and no sauce but Salt.   

Display that Crane.  
Take a Crane and unfold his legs, and cut of his wings by the joints, then take up his wings and his legs, and sauce them with powder of Ginger, Mustard, Vinegar and Salt.   

Dismember that Heron.  
Take a Heron and raise his legs and his wings as a crane, and sauce him with Vinegar, Mustard, Powder of Ginger and Salt.   

Vnjoynt that Bitturne.  
Take a Bitturne and raise his legs and his wings as a Heron, and no sauce but Salt.   

Break that Egript.  
Take an Egript and raise his legs and his wings as a Heron, and no sauce but Salt.   

Vntach that Curlew.  
Take a Curlew and raise his legs and his wings as a Hen, and no sauce but Salt.   

Vntach that Brew.  
Take a Brew and raisehis legs and his wings in the same manner, and no sauce but only Salt, and serve it to your Sovereign.   

Unlace that Coney.  
Take a Coney and lay him on the back, and cut away the vents, then raise the wings and the sides, and lay bulk, chine, and sides together: Sauce, Vinegar and Powder of Ginger.   

Break that sarcel.  
Take a sarcel or Teal, and raise his wings and his legs, and no sauce but only Salt.   

Mince that Plover.  
Take a Plover and raise his legs and wings as a Hen, and no sauce but only Salt.   

A Snite.  
Take a Snite and raise his wings, his legs and his shoulders, as a Plover, and no sauce but Salt.   

Thy that Woodcock.  
Take a Woodcock and raise his legs as a Hen, this done dight him the brain.    

From the Feast of Whitsuntide unto Midsummer.  
IN the second Course for the meats beforesaid ye shall take for your sawees, Ale, Wine, Vinegar, and powders after meat, but Ginger and canell from Penticost to the Feast of S. john Baptist.  
The first course shall be Beef and Mutton with sodden Capons, or roasted, and if Capon be sodden, array him in the manner aforesaid, & when he is roasted, thou must cast on Salt, with Wine or with Ale, then take the Capon by the legs, and cast on the sauce, and break him out, and lay him in a Dish as he should fly, first ye shall cut the right leg and the right shoulder, and between the four members lay the brawn of the Capon with the croupe in the end between the legs, as it were possible for to be joined together, and other baked meats after. And in the second course, pottage shall be jussell Charlet or Mertrus, with young Geese, Veal, Pork, Piaeons', or Chickens roasted with Pampuffe, Fritters, and other baked meats after the ordinance of the took. Also the Goose ought to be cut member to member, beginning at the right leg, and so forth under the right wing, and not upon the joint above, and it ought to be eaten with green Garlic, or with Sorrell, or tender Vines or Verjuice in Summer season after the pleasure of your Sovereign: also ye shall understand that all manner of Fowls that have whole feet, should be raised under the wing and not above.   

From the Feast of Saint John the Baptist unto Michaelmas.  
IN the first course: Pottage, Words, Gruel and Furmenty, with Venison, and Mortrus, and pestles of Pork, with green sauce, roasted Capon, swan with Chawdron. In the second course, pottage after the ordinance of the Cooks, with roasted Mutton, Veal, Pork, Chickens or endoured Pigeons, Hernesewes, Fritters or baked meats, and take heed of the pheasant, he shall be arrayed in the manner of a Capon, but it shall be done dry without any moisture, and he shall be eaten with salt, and powder of Ginger, and the Hernesew shall be arrayed in the same manner without any moisture, and he should be eaten with Salt, and Powder, also ye shall understand that all manner of Fowls having open claws, as a Capon, shall be tired and arrayed, as a Capon and such other.   

From the Feast of Saint Michael unto the Feast of Christmas.  
IN the first course pottage, Beef, Matton, Bacon, pestles of Pork, or with Goose, Capon, Mallard, Swan or pheasant, as it is before said, with Tarts or Bakte-meates, or Chines of Pork. In the second course, Pottage, Mortrus or Coneys or Sew: then roast flesh, Mutton, Pork, Veal, Pullet's, Chickens, Pigeons, Teals, Wigions, Mallards', Partridge, Woodcock, Plover, Bitturne, Curlew, Hernesew, Venison roast, great Birds, Suit, Fieldfares, Thrushes, Fritters, Chewits, Beef with sauce, Geloper, roast, with sauce pogill, and other baked meats as is aforesaid, and if ye carve before your Lordor your Lady any sodden flesh, carve away the skin above, then Carve reasonably of the flesh for your Lord and Lady, and specially for Ladies, for they will soon be angry, for their thoughts be soon changed, & some Lords will be soon pleased, and some not▪ as they been of complexion. The Goose and swan may be cut as ye do other Fowls that have whole feet, or else as your Lord or your Lady will have it.  
Also a swan with a Chadron, Capon, or pheasant, aught to be arrayed, as it is aforesaid, but the skin must be had away, and when they have been carved before your Lord or your Lady, for generally the skin of all manner whole footed Fowls, that have their living on the water, their skins be wholesome and clean, for by cleanness of water and fish is their living, and if they eat any stinking thing, it is made so clean with the water that all the corruption is clean gone away from it.  
And the skin of a Capon, Hen, or Chicken be not so clean, for they eat soul things in the streets, and therefore the skins be not so wholesome, for it is not their kind to enter into the River to make their meat boyd of the filth. Mallard, Goose, or Swan, they eat upon the land foul meat, but avon after the kind they go to the river, and there they cleanse them of their foul stink. A pheasant as it is aforesaid, but the skin is not wholesome, then take the heads of all field birds, & wood birds, as pheasant, Peacock, Partridge, Woodcock, Curlew, for they eat in their degree foul things, as worms, toads, and other such.   

The second Part of the Sewing of Fish.  

The first course.  
TO go to the Sewing of fish muscalade, Menewes in Sew, of Porpos or of Salmon, baked Herring with Sugar, Green fish Pike, Lamprey, Salens, Porpos, roasted, baked Gurnard, and Lamprey baked.   

The second course.  
Jelly white and red, Dates, in Confect, Conger, Salmon, Dorey, Brit, Turbut, Halibut for standard, Base, Trout, Mullet, Chevin, Sole, Eeles and Lamprey roast, Tench in Jelly.   

The third course.  
Fresh Sturgeon, bream, Perch in Jelly, a jowl of Salmon, Sturgeon, Welkes, Apples, and Pears, roasted with Sugar Candy. Figs of Malike and Raisins, Dates capt with minced Ginger, Waters and hippocras they be agreeable, this Feast being done, void ye the Table.   

Of the Carving of Fish.  
THe Carver of Fish, must see to peason and furmenty, the tail and the liver, ye must look if there be a salt Porpos or Sole, Turrentine, and do after the form of Venison, baked Herring, and lay it whole upon your Sovereign's Trencher, white Herring in a Dish, open it by the back, pick out the bones and the row, and see there be Mustard. Of saltfish, gréene-fish, salt salmon, and Conger, pair away the skin: Saltfish, Stockfish, Marling, Mackerel, and Hake with Butter, take away the bones and the skins: a Pike, lay the womb upon his Trencher, with Pike sauce enough, a salt Lamprey, gobon it in seven or eight pieces, and lay it to your Sovereign: a plaice, put out the Water, then cross him with your knife, cast on Salt, Wine, or Ale. Gurnard, Rochet, Breme, Chevin, Base, Melet, Roch, Perch, Sole, Mackerel, Whiteing, Hadocke, and Coddling, raise them by the back, and pick out the bones and cleanse the refet in the belly: Cary, Bream Sole and Trout, back and belly together: Salmon, Conger, Sturgeon, Turbuthirbol, Thornback. Houndfish, and Halibut, cut them in the Dishes, the Porpos about, Tench, in his sauce, cut two Eels and Lampreys roast, pull off the skin, pick out the bones, put thereto Vinegar and powder: a Crab, break him asunder in a dish, and make the shell clean, and put in the stuff again, temper it with Vinegar and powder them, cover it with bread, and fend it into the kitchen to heat, than set it to your Sovereign, and lay them in a Dish: a Crevice, dight him thus, part him asunder, and slit the belly, and take out the fish, pair away the red skin and mince it thin, put Vinegar in the Dish, and set it on the Table without heating: a jowl of sturgeon, cut it in thin morsels, and lay it round about the Dish.  
Fresh Lamprey baked, open the pastry, then take white bread, and cut it thin, and lay it in a Dish, and with a spoon take out Galentine, and lay it upon the bread with Red Wine and powder of Cinnamon, then cut a Gobon of the Lamprey, and mince the Gobon thin, and lay it in the Galentine, then set it upon the fire to heat. Fresh herring with salt and wine, Shrimps well picked, Flounder, Gudgines, Menewes, and Mussels, Eels, and Lampreyes: Spr●●ts is good in sew, Musculade in woorts, Oysters in sew, Oysters in gravy, Menewes in porpas, Salmon in foele Belly white and red, Cream of Almonds, Dates in Confects, Pears and Quinces in syrup, with parsley roots. Mortus of Houndfish raise standing.   

Of the sauces of all Fish.  
MUstard is good for salt Herring, salt fish, salt Conger, salmon, sparling, salt Eel, and Ling: Vinegar is good with salt porpos, Turrentine, Salt Sturgeon, Salt Thrilpole, and salt whale, Lamprey with Galentine, Verjuice: to roach, Dace Breme, Molet, Dace, Flounder, Salt Crab and Chevine with Powder of Cinnamon: to Thornbacke, Herring, Houndfish, Haddock, Whiteing, and Cod, Vinegar, Powder of Cinnamon and Ginger, green sauce is good with Greenfish and Halibut, Cottell and fresh Turbot: put not your green sauce away, for it is good with Mustard.   

The Chamberlains Office.  
THe Chamberlain must be diligent & cleanly in his office, with his head combed, and see to his Sovereign, that he be not negligent of himself, and see that he have a clean shirt, breech, petticoat and doublet, then brush his hoses within and without, and see his shoes and his slippers be clean, and at morn when your Sovereign will arise, warm his shirt by the fire, and see ye have a foot sheet made in this manner. First set a chair by the fire with a cushion, another under his feet, than spread a shirt under a chair & see there be ready a Kerchief, and a Comb, then warm his petticoat, his Doublet and his stomacher, and then put on his doublet and his stomacher, and then put on his hoses and shoes, or flippers, then strike up his hoses mannerly, and tie them up, than button his Doublet hole by hole, & lay a cloth upon his neck and head, then look ye have a Basin and Ewer with warm water, & a towel to wash his hands, then kneel upon your knee, ask your Sovereign what robe he will wear, and bring him such as he commandeth, and put it upon him, and take your leave mannerly, and go to the Church or Chapel to your Sovereign's closet, and see there be Carpets, and Cushions, and lay down his Books of Prayers, then draw the Curtains, and take your leave goodly, and go to your Sovereign's Chamber, and cast all the  off the bed, and beat the Featherbed, and the Bolster, but look ye waste no Feathers, than the blankets, and see the sheets be fair and sweet, or else look ye have clean sheets, then lay the head sheets and the pillows, then take up the Towel and the Basin, and lay Carpets about the bed or in Windows and Cuphoord laid with cushions: also look there be a good fire burning bright, and see it the house of easement be sweet and clean, and therprivy board covered with green cloth and a Cushion, then see there be blanket down, or Cotton for your Soucraigne, and look ye have a Basin and Ewer with water, and Towel for your Sovereign, then take off his gown, and bring him a manttle to keep him from cold, then bring him to the fire and take off his shoes and his Hosen, then take a fair Kerchief of reins and comb his head, and put on his Rerchiefe and his Bonnet: then spread down his bed, lay the head sheet and the Pillows, and when your Sovereign is in bed, draw the Curtains, and see there be mortar or ware of perchours ready, then drive out dog or Cat, and look there be Basins and Urinal set near your Sovereign, then take your leave mannerly, that your Sovereign may take his rest merrily.    

Of the knowledge which is required of the Marshal and the Usher.  
THe Marshal and the Usher must know all the Estates of the Land, and the high Estates of a King with the blood Royal.  

The Estate of a King.  
The Estate of a King's son, a Prince.  
The Estate of a Duke.  
The Estate of a marquis.  
The Estate of an Earl.  
The Estate of a Bishop.  
The Estate of a Viscount.  
The Estate of a Baron.  
The Estate of the three chief judges and the Mayor of London.  
The Estate of a Knight Bachelor.  
The Estate of a Knight, Deane, Archdeacon.  
The Estate of the Master of the Rolls.  
The Estate of other justices, and Barons of Chequer.  
The Estate of the Mayor of Calais.  
The Estate of a Doctor of Dininity.  
The Estate of the Doctor of both the Laws.  
The Estate of him that hath been Mayor of London, and Sergeant of the Law.  
The Estate of a Master of the Chancery, and other Worshipful Preachers and Clerks that be graduable, and all other orders of chaste persons and Priests, worshipful Merchants, and Gentlemen, all these may sit at the Squire's Table.   
A Duke may not keep the hall but each Estate by themselves in Chamber or in Panilion, that neither see other: Marquis, Earls, Bishops and Viscount's, all these may sit at a mess: a Baron and the Major of London, and three chief judges, and the Speaker of the Parliaments, all these may sit two or three at a mess: and all other states may sit three or four at a mess: also the Marshal must understand and know the blood Royal, for some Lord is of the blood Royal, and of small livelihood, and some Knight is wedded unto a Lady of Royal blood, she shall keep the Estate of her Lord's blood, and therefore the Reyall blood shall have the Reverence, as I have showed you before: also a Marshal must take heed of the birth, and next of the line of the blood Royal: Also he must take heed of the King's Officers, of the Chancellor, Steward, Chamberlain, Treasurer, and controller.  
Also, the Marshal must take heed unto strangers, and put them to worship and reverence, for if they have good cheer it is your Sovereign's honour. Also a Marshal must take heed, if the King send your Sovereign any message, and if he send a Knight, receive him as a Baron, and if he send a Yeoman receive him as a Squire, and if he send a Groom, receive him as a Yeoman. Also it is no rebuke to a Knight, to set a groom of the Kings at his Table.   

A true and approved Receipt, for the right making of the best hippocras.  
TAke of Grains half a dragm, take of Cinnamon 4. ounces, of Ginger, two ounces, of Nutmegs half an ounce, of Cloves and Mace of either a quarter of an ounce, bruise these well in a Mortar, and infuse them in a gallon of white wine 4. or 5. days, the vessel being close stopped, then put to it a pound of sugar, and a half, when the sugar is dissolved, put to it balf a pint of Rose-water, and as much milk; let it stand a night, and then let it run thorough in hippocras Bag, then may you put it into a fine new Roundlet if you purpose is peep it, or if you spend it presently, you may put it into certain pots for the preent.   

An excellent and much approved receipt, for a long Consumption.  
TAke 8.10. or 11. white Snails, and break away their shells from them, than put them into a bowl of water for twelve hours, to cleanse themselves from their slime, then take them from that water, and put them into an other bowl of running water for twelve hours more, then take them out, and put them into half a pint of White Wine, and keep them in it twelve hours, then take a quart of Red Cow's Milk; and put the Snails out of the Wine into the Milk, and boil the quart of Milk with the Snails put into it, until it be boiled to a pint, then put into it one ounce of Candied Sugar, and so give the sick party the same to drink every morning, and at four of the clock in the afternoon, but you must not let the sick party eat or drink any thing else for the space of two hour s after they have taken this Receipt, and without all doubt, this being duly made and taken accordingly, will with God's help● recover the party being very weak and fare spent in this long linger sickness, and of my knowledge hath been often approved, and is found an excellent Receipt to cure the same disease.    

A Table of the first book.  

A Bill of service for an extraordinary Feast for Summer season: fifty dishes to a Mess.  
THe first course. Fol. 3.  
The second course for the same Mess. Fol. 4  
The third course for the same Mess. Fol. 5  
Another direction for a bill of fare for winter season, which also serveth to set forth your meat in order. Fol. 5  
The second course for the same Mess. Fol. 6  
The first course for a small common Service of Meat, to direct them which are unperfect, to bring them to further knowledge of greater Service. Fol. 7  
A second course to the same Mess Fol. 8  
A Table of direction for a bill of Fare for Fish days, and Fasting days, Emberweeks, or Lent.  
The first course for the same diet. Folly 19  
The second course for the same diet. Folly 10   

Boylde-Meates.  
TO boil a Capon Larded with Lemons, on the French fashion. Folly 11  
To souse a Pig. Folly 11  
To souse Oysters. Folly 12  
To souse a Pike, Carpe or bream. Folly 13  
To boil Flounder, or Gudgeons on the French fashion. Folly 14  
To boil a Gurnet on the French fashion. Folly 14  
To boil a leg of Mutton on the French fashion. Folly 15  
To hash a leg of Mutton on the French fashion. Folly 15  
To roast a Leg of Mutton on the French fashion. Folly 16  
To roast a Neates-tongue on the French fashion. Folly 16  
To boil Pigeons with Rice, on the French fashion. Folly 17  
To boil a Rabbit with Herbs on the French fashion. Folly 17  
To boil Chickens in white-broth. Folly 18  
To boil a Teal, or widgeon, on the French fashion. Folly 29  
To smoor an old Coney, Duck, or Mallard on the French fashion. Folly 19  
Another way to boil Chickens. or Pigeons with Goose-berries or Grapes. Folly 20  
To boil a chine of Mutton or Veal, in sharp broth on the French fashion. Folly 21  
To boil Larks or Sparrows. Folly 21   

Baked-Meates.  
A Made dish of Coney Livers. Folly 22  
A made dish of sweet breads. Folly 22  
A made dish of Sheep's tongues. Folly 23  
A Florentine of a Coney, the wing of a Capon, or a Kidney of Veal. Folly 23  
A Chewet of Stockfish Folly 24  
A fridays Pie, without either flesh or fish.  
A quarter tart of pippins. Folly 25  
A Gooseberry tart Folly 26  
A Cherrytart. Folly 26  
To make an Oyster-pie. Folly 26  
A made dish of Muscles and Cockles. Folly 27  
To bake a Neates-tongue to be eaten hot. Folly 27  
A delicate Chewet. Folly 28  
To make an umble pie, or for want of Umbles, to do it with a Lamb's head and Purtenance. Folly 28  
To bake a Calf's Cauldron. Folly 29  
To bake a carp. Folly 29  
To bake a Tench with a pudding in her belly. Folly 30  
To bake Eels. Folly 31  
To bake Chickens with Grapes. Folly 31  
To bake a steake pie with a french pudding in the pie. Folly 31  
To make a good quince pie. Folly 32  
To make a pippin pie. Folly 33  
To bake a Pig. Folly 33  
To bake Fallow Deer in the best manner. Folly 33  
To bake red Deer. Folly 34  
To bake a wild boar. Folly 34  
To bake a Swan. Folly 35  
To bake a Turkey or Capon. Folly 35  
To bake a Hare on the French fashion. Folly 35  
To bake a wild Goose or Mallard. Folly 36  
To bake a Curlew or Herneshaw. Folly 36  
To bake Woodcooks or Blackbirds. Folly 37  
To bake Larks or Sparrows. Folly 37  
Fritters on the Court fashion. Folly 37  
To make Pancakes so crispe that you may set them upright. Folly ●8  
A Salad of Rose buds and Clove Gilly flowers. Folly 38  
To keep green Cucumbers all the year. Folly 38  
To keep broom Capers. Folly 38  
Purslane stalks. Folly 39  
To make Caper-rowles of Radish Cod. Folly 39  
Divers Salads boiled, Folly 39  
Buds of Hops. Folly 40  
A Salad of Mallows. Folly 40  
A Salad of Burdoek-roots. Folly 40  
To make blanched Manchet in a Prying pan. Fol. 41   

Puddings.  
A Farced Pudding. Fol. 42  
A ●udding of Veal. Fol. 43  
A Fregesey of Eggs. Fol. 44  
A Cambridge Pudding. Fol. 44  
A Swan or Goose pudding. Fol. 45  
A Leveridge, or Hog's pudding, Fol. 45  
A Chiveridge pudding. Fol. 46  
A Rice pudding. Fol. 46  
A Florentine of Veale. Fol. 46  
A Marrow toast. Fol. 47  
Another in a Frying-pan Fol. 48  
A pudding stewed between two dishes. Fol. 48  
To make French puffes with green Herbs. Fol. 49  
Dropped Raisins Fol. 50  
A fond Pudding. Fol. 50  
To make uffes on the English fashion. Fol. 51  
To make a pudding in a frying-pan. Fol. 52  
To make Apple puffes. Fol. 52  
To make Kickshaws. Fol. 53  
To make some Kickshaws in passed to fry or bake in what form you please. Fol. 54  
To make an Italian pudding. Fol. 55  
To boil a Rack of Veal on the French fashion. Fol. 56  
To farce a Leg of Lamb on the French fashion. Fol. 56  
To hash Deer, Sheep, or Calf's tongues on the French fashion. Fol. 57   

English Cookery.  
TO boil a Capon. Fol. 58  
To garnish your Dishes. Fol. 59  
To boil a Capon another way. Fol. 59  
To boil a Capon in Rice. Fol. 60  
To boil a Capon with Oysters, and pickled Lemon. Fol. 61  
To boil a Capon with Pippins. Fol. 62  
To boil Chickens in White-broth. Fol. 63  
To boil Chickens in Soope. Fol. 63  
To boil the common way. Fol. 64  
To boil Chickens with Lettuce, the best way. Fol. 65  
To boil a Rabbit. Fol. 66  
To boil a Rabbit with Grapes and Gooseberries. Fol. 66  
To boil a Rabbit with Claret wine. Fol. 66  
To boil a wild Duck. Fol. 67  
To boil a tame Duck, or Widgin. Fol. 67  
To boil Pigeons. Fol. 68  
To boil Pigeons with Capers or Sampyre. Fol. 68  
To boil Sawceges. Fol. 69  
To boil Goose Giblets, Swans Giblets. Fol. 69  
Giblets with Herbs and Roots. Fol. 70  
To smoor a Rack, or ribs of Mutton. Fol. 70  
For the fillets of a Veal, smoored in a frying-pan. Fol. 71  
A Dish of steaks of Mutton, smoored in a frying-pan. Fol. 71  
To smoor a Chicken. Fol. 72  
To fry Muscles, Perywinckles, or Oysters to serve with a Duck, or single by themselves Fol. 72.  
To marble Smelts, Soles, Flounder, plaice, etc. Fol. 73  
To Conger Eels in Collars, like Brawn. Fol. 73  
To souse a Pig in collars. Fol. 74  
To souse a breast of Veal. Fol. 75  
To hash a shoulder of Mutton, or a leg of Lamb. Fol. 75  
A leg of Lamb farst with Herbs. Fol. 76  
To smoor Calves feet. Fol. 77  
Another way. Fol. 77  
To hash Neates-tongues. Fol. 78  
The same with Chest-nuts. Fol. 78   

Certain Jellies.  
Crystal Jelly. Fol. 79  
To make Jelly of Pippins of the colour of Amber. Fol. 80  
To make a Jelly of pippins, as orient red as Ruby. Fol. 81  
To make white leech of Almonds. As also afterward to make it either yellow, green, or red. Fol. 81    

A Table of the second book.  

TO boil a Capon larded with Lemmons, on the French fashion. Fol. 87  
To boil Chickens. Fol. 88  
An other way to boil Chickens, or a Capon in White broth. Fol. 89  
Another way to boil Chickens for one that is sick, and to provoke sleep. Fol. 90  
Another way to boil them on Sorrelsops, for him that hath a weak stomach. Fol. 91  
To boil a partridge. Fol. 91  
To boil a Leg of Mutton on the French fashion Fol. 93  
To farce a leg of Mutton. Fol. 94  
To farce a leg of Lamb. Fol. 95  
To stew Trout. Fol. 96  
To make a farst pudding. Fol. 97  
To boil a Pike. Fol. 98  
To farce a Leg of Mutton on the French fashion. Fol. 99  
To boil a carp or bream. Fol. 101  
To boil a Wild Duck, Widgin, or a Teal on the French fashion. Fol. 102  
Another way to boil smaller Carp or Breames. Fol. 103  
Another way to boil a Leg of Mutton or Lamb. Fol. 104  
To boil Ecles. Fol. 105  
To boil a Rabbit. Fol. 105  
To boil Lamprels. Fol. 106  
To boil a Neck, or a Loin, or a Chine of Mutton, or to boil a Neck, or Leg, a Fillet or a Knuckle of Veal, or to boil a Leg or Loin of Lamb. Fol. 107  
To stew Smelts or Flounder. Fol. 108  
To boil Pigeons on the French fashion. Fol. 109  
Another way to boil a Pike. Fol. 109  
To boil Olives of Veal. Fol. 111  
To boil a Mullet, or a Pike with Oysters. Fol. 112  
To boil a tame Duck. Fol. 123  
To make a rasher of Mutton, or of cold Lamb Fol. 113  
To boil a Knuckle of Veal, or a neck of Mutton. Fol. 114  
To stew the ribs of a neck of Veal in steaks. Fol. 115   

Baked Meats, and Kickshaws.  
TO make a grand Salad. Fol. 116  
To so we a Pig. Fol. 117  
To make pufpaste. Fol. 118  
To roast a Leg of Mutton, or a Cow's Vdder. Fol. 121  
To make an Olive Pie to be eaten hot. Fol. 122  
To roast a shoulder of Mutton to serve for either dinner or supper. Fol. 124  
To bake a Chicken-pie to be eaten hot. Fol. 124  
To roast a Neat's tongue to be eaten hot. Fol. 125  
To bake a Neat's tongue to be eaten hot. Fol. 126  
To bake a pig with a pudding in his belly. Fol. 127  
To bake a Pig to be eaten hot. Fol. 128  
Another way to roast a Leg of Mutton. Fol. 129  
To bake a steake pie of the ribs of Mutton, to be eaten hot. Fol. 130  
To roast a Neck of Mutton. Fol. 131  
To make a Hartichoak pie to be eaten hot. Fol. 132  
To roast a Shoulder, or Haunch of Venison, or a Chine of Mutton. Fol. 133  
To make Chewets of Veal. Fol. 134  
To roast a Capon with Oysters and Chestnuts Fol. 135  
To bake a Quince, or a Warden Pie, so as the fruit may be red, and the crust pale and tender. Fol. 136  
To roast a shoulder or a fillet of Veal with farcing herbs. Fol. 137  
To fry Calves feet, or Trotters. Fol. 138  
Buttered Loaves. Fol. 138  
To fry Sheep's tongues, Deeres tongue, or Calf's tongues. Fol. 140  
Boiled Salads Fol. 141  
A baked pudding after the Italian fashion. Fol. 142  
To make puffes. Fol. 143  
Blanch manchet to be made in a Frying pan. Fol. 144  
To make Peascods, or Dolphins of Marrow, or of a roasted Kidney of Veal. Fol. 144  
To make a Livery pudding. Fol. 146  
To make Rice puddings. Fol. 147   

A Table to the Book of Carving, and Sewing.  

Terms for Carving. Fol. 151  
The Office of the Butler and Pantler,  
Yeoman of the Cellar and Ewery. Fol. 152  
The Sewing of Flesh. Fol. 158  
The Service of Flesh. Fol. 158  
The Carving of Flesh. Fol. 159  
Sauces for all manner of Fowls. Fol. 163  
The carving of all manner of Fowl. Fol. 166  
Service for the four quarters of the year. Fol. 174   

Sewing of Fish, first, second, and third Course. 178  
CArving of Fish. Fol. 179  
Sauces of all Fish. Fol. 181  
Chamberlains office. Fol. 182  
The knowledge which ought to be in a Marshal, and Viher. Fol. 184  
An excellent Receipt for to make the best hippocras. Fol. 187  
An approved Receipt for a Consumption though the party be far spent. Fol. 188    
FINIS,   


Officit hic menti Dans pinguia fercula ventri.    

 cuts and prices of meat 
THE FAMILY GUIDE. showing from an exact calculation, The Medium Price of Meat, and the relative value of each Joint. 1794  


Hind Quarter  
1. Sir-Loin 5 d ½  
2. Rump 5 d ½  
3. Aitch-Bone 4. d  
4. Buttock 4 d ½  
5. Mouse D.º 3. d  
6. Veiny-Piece 4. d  
7. Thick-Flank 4. d  
8. Thin D.º 4. d  
9 Leg 1 d ½   

Fore Quarter  
10. Fore Rib, 5 Ribs 5 d ½  
11. Middle D.ᵒ 4 d. ᵒ 3 d ½  
12. Chuck— 3 d. ᵒ 3 d ½  
13. school ʳ or Leg Mutt. * piece 3 d ½  
14. Brisket 4. d  
15. Clod 3. d  
16. Neck or Sticking Piece 2. d  
17. Shin 1 d ½  
18. Cheek    
LONDON