THE COOK'S GUIDE: OR, RARE RECEIPTS FOR COOKERY. PUBLISHED And set forth particularly for Ladies and Gentlewomen; being very beneficial for all those that desire the true way of dressing of all sorts of Flesh, Fowls, and Fish; the best Directions for all manner of Kickshaws, and the most Ho-good Sauces: Whereby Noble Persons and others in their Hospitalities may be gratified in their Gusto's. Never before Printed. By HANNAH WOLLEY. LONDON, Printed for Peter Dring at the Sun in the Poultry, next door to the Rose-Tavern. 1664. To the Honourable and truly virtuous Lady ANNE WROTH, Wife to the Right Worshipful Sir HENRY WROTH. MADAM, THe Duty I owe to your Ladyship and the rest of your Noble Family commands more than this Book is able to express; but since ill fate hath made me altogether uncapable of any worthy Return of your Love and bounty, be pleased to accept this as a Signal of what I am obliged to. I would not willingly die while I live, nor be quite forgotten when I am dead; therefore have I sent forth This book, to testify to the scandalous World that I do not altogether spend my Time idly; somewhat of benefit it may be to the young Ladies and Gentlewomen; and such I wish it; (however) it may serve to pass away their youthful time, which otherways might be worse employed. The Honour your Ladyship does me in accepting the Dedication of it, will, I hope, cherish their belief, and encourage their Practice, and assuredly it doth add very much to the Obligation of, Madam, Your Honour's most Faithful, Real, and most Humble Servant, Hannah Wolley. To the Virtuous and truly Ingenuous young Gentlewoman Mistress Mary Wroth, Daughter to the Right Worshipful Sir HENRY WROTH. Dear Mistress, THe sublimity of your Lady Mother's affairs I fear will not permit her very often to view this book; besides, her Ladyship needs it not; her acceptation and approbation hereof is my honour only, not her benefit; your practice will be my content, and I doubt not your own. It is a miserable thing for any Woman, though never so great, not to be able to teach her servants; there is no fear of it in you, since you begin so soon to delight in those Sciences as may and will accomplish you; this Book I hope will afford you something; and whatever else you know in me to serve you, be pleased freely to command; I shall always be ready to express myself Dear Mistress, Your unfeigned Real Servant in all Humility and affection Hannah Wolley. To all Ladies and Gentlewomen in general, who love the Art of Preserving and Cookery. Ladies and Gentlewomen, IT is now about two years since I sent forth a little Book entitled, The Lady's Directory, or The true way of Preserving, with a Promise, that if that found Acceptance, I would then present you with some of my Choicest Cookery; which now I have done; also some few Receipes more of Preserving. The reason why I sent it amongst you without the Protection of some Noble Person, was, because I would not seem to force a Favour altogether undeserved; but since it is so generally accepted on, as I find it is, I hope you will rather Commend than Blame my Modesty; and if you please to look back a Leaf or two, you will find it hath now a Protection. I have joined both the Books in one that they may pass as one: All you that have made trial of my first, will I hope be encouraged to the Cookery also. I heartily wish it may give you the Benefit you desire, and then I shall have my Desire. Thus beseeching your diligent Practice herein, I doubt not then but to gain the esteem of being, Ladies, Your unfeigned Friend and Servant HANNAH WOLLEY. An Alphabetical Table of all the Heads contained in this Book. A ARtichokes pickled 23 Almond pudding 26 Anchovies made of Sprats 25 Angelets 29 An Amalet 32 Apricock pudding 52 Almond tart 53 Artichoke pie 54 Artichokes with cream 58 Artichoke broth 59 Almond custard. 66 B BRoth of a Lamb's head 17 Beans fried 11 Blanched Manchet 22 Beef dried 23 Balls of Veal or Mutton 63 Bartlemas Beef 64 Biscuit pudding 69 Barley broth 70 Breast of Veal boiled 78 Brown Metheglin ibid. C CUcumbers pickled 1 Cake with Almonds. 5 Chicken pie 6 Caudle for a sick body 7 Cheesecakes 10 Chickens in White broth 12 Chickens or Pigeons boiled. 13 Carp pie. 14 Cambrige pudding 17 Capon boiled with Rice 18 Capon boiled with Pippins 19 Cucumbers pickled 24 Clouted cream 27 Cheesecakes 29 Clouted cream 30 Cheese very good ibid. Crystal Jelly 38 Calves foot pie 39 Cream tart 44 Calves lights boiled 46 Calves head pie 50 Chickens stewed 57 Capon boiled ibid. Cow's udder stewed 58 Calves foot pudding 60 Coloured beef 67 Carp pie 74 Calves head stewed 75 Carp stewed 76 Cheese 80 Calves head roasted 81 Calves head soused 83 Cheese-loaves ibid. Cabbage cream 87 Creams of pastes or jellyes 89 Cake without plumbs ibid. Coddling tart 91 Cherries dried 99 Cherry wine 100 Custard ibid. D DUtch sawsages. 25 Devonshire Whitepot 27 Dumplin 34 E EEles soused 49 Egg pies. 70 F FRench bread 4 Flounder boiled. 6 Fritters 16 Florentine 18 Florentine 33 Fresh cheese 34 Fritters 44 Fish stewed 65 Fresh cheese 80 Frycasie of chickens 76 French bread 84 French biscuit 95 G Gurnet's stewed 6 Gurnet's boiled 11 Grand salad 21 Gooseberry fool 31 Goose pickled 50 Green pudding 71 Gooseberries preserved green 90 Ginger bread 95 H HErb pie 6 Hare pie 7 Hare pie 16 Haggis puddings 42 Hypocrist 55 Hedge-hogg pudding 62 Hash of Veal 79 Hasty pudding 80 Hare roasted in the skin 84 I JElly 37 Jelly red ibid. Jelly amber colour 38 Isings 42 L LObsters roasted 8 Lamb pie 9 Leg of Mutton roasted 12 Leg of Mutton stewed 35 Lemon salad 40 Liver puddings 42 Lamprey pie 64 Lumber pie 68 Lamb fried 74 Loin of Mutton stewed 75 Lark pie 77 Lemmon syllabub 92 Lemons preserved white ibid. Lemmon cream 93 M MAde dish 5 Made dish with Sweetbread 13 Minced meat to keep 24 Made dish for Fish days 39 Mutton baked like Venison. 40 Mutton dressed the French way 51 N Neat's tongues dried 76 Neat's tongue pie 86 O OYsters pickled 85 Orange pudding 4 Oyster pie 55 Oysters fried 69 Oatmeal pudding 71 Ostyers stewed 72 Oranges candied 97 Oranges preserved ibid. P PUrslane pickled 2 Penado 3 Pie of eels and oysters 7 Pike roasted 8 Pompion pie 9 Pudding of a loaf 10 Pig pie 15 Pudding to bake 22 Puff-paste 33 Pancakes 41 Pancakes ibid. Puddings 22 Pickeril boiled 45 Pickled Quinces 46 Polonia Sausages 47 Pig soused 48 Phrase of Apples 56 Pudding to bake ibid. Pippins stewed with cream 58 Pasties to fry 61 Pig soused whole ibid. Pigeons stewed 78 Puffs fried ibid. Potato pie 86 Pork roasted without the skin 87 Pig eat like Lamb ibid. Pretty fancies 94 R Read Dear pie 15 Rice milk 26 Rabbit boiled 43 Rice pudding 71 Rump of Beef stewed 72 S Sheep's guts stretched 2 Sack posset 3 salad of sorrel 11 Steak pie 14 Sausages boiled 20 soused Veal ibid. Steaks stewed 35 spinach salad 36 Supper dish ibid. Sausages 43 Sheep's feet dressed 46 Shoulder of Mutton hashed 53 Shoulder of Mutton with Oysters. 54 Soles stewed 65 Scotch collops 66 sauce for Fish 79 sauce for Snipes 74 Shoulder of Mutton roasted 73 Salmon boiled 81 sauce for any Fowl 82 spinach tart 85 Sack posset without milk 90 syllabub 91 syllabub whipped 93 Sugar plate in colours 94 Spices candied 96 T tansy 31 Tart of Cheese-curds 44 Turkey soused 51 Toast fried 59 Trifle 88 Thick cream 89 V VEnison kept long sweet 27 Whisky 98 W Wild duck boiled 19 White pudding 28 White Metheglin 62 White broth 82 Wafers. 98 Rare Receipts for Cookery. To pickle Cucumbers to look very green. TAke those that you mean to pickle, and lay them in water and salt three or four days; then take a good many great Cucumbers and cut the outsides of them into water, for the insides will be too pappy, then boil them in that water with Dill seeds and Fennel seeds, and when it is cold put to it some salt and as much vinegar as will make it a strong pickle, then take them out of that water and salt and pour that over them in your vessel, then let them stand close covered for a fortnight or three weeks, then Pour the liquor from them and new boil it, putting in some whole pepper, cloves and mace, and when it is cold add to it some more vinegar, and a little salt, then pour it on them again, and let them stand a month longer, then boil it again, and when it is cold put some more vinegar, and pour it on them again, then let them stand a longer time, and as you see occasion boil it over again, and always put your seeds and pieces of Cucumber on the top; be sure your pickle be cold when you pour it over. To pickle Purslane to keep all the year. TAke the biggest stalks picked clean, then strew bay-salt first into your pot, and then the stalks of Purslane, and then salt again, so do till your pot be full, then tie it up close and keep it cool. To stretch Sheep's guts. AFter they are clean scoured, lay them in water nine days, shifting them once a day, and they will be very easy to fill; and when they are filled they will return to their wont bigness. To make a Sack posset. TAke a quart of thick cream, boil it with whole spice, then take sixteen eggs, yolks and whites beaten very well, than heat about three quarters of a pint of sack, and mingle well with your eggs, then stir them into your cream, and sweeten it, then cover it up close for half an hour or more over a seething pot of water or over very slow embers, in a basin, and it will become like a cheese. To make Penado. TAke oatmeal clean picked, steep it in water all night, then strain the water clean from it, and boil that water in a pipkin, with a blade of mace and some currants; when it is well boiled put in the yolks of two or three eggs beaten with sack, a little salt and as much sugar as you shall think fit, then stir it over a soft fire that it cured not till you think it be enough. To make the Orange pudding. TAke the rind of a small Orange, paired very thin, and boiled in several waters till it be very tender, then beat it very fine in a mortar, then put to it four ounces of fine sugar, four ounces of fresh butter, the yolks of six eggs, and a spoonful or two of cream, with a very little salt; beat all these together in a mortar while the oven heats, then bake it in puff paste. To make French-bread. TAke half a bushel of fine flower, ten eggs, yolks and white, one pound and an half of fresh butter, then put in as much of yeast as into the ordinary manchet; temper it with new milk pretty hot, then let it lie half an hour to rise, then make it into loaves or rolls, and wash them over with an egg beaten with milk; let not your oven be too hot. To make a Made dish. TAke four ounces of blanched almonds beaten, and strain them into some cream; then take artichoke bottoms tenderly boiled, and some marrow boiled, then boil a quart of cream till it be thick, and sweeten it with rose water and sugar, then lay your artichokes into a dish, and the marrow on them, then mix your almonds cream, and the other together and pour it over them, and let it stand upon embers till you serve it in. To make a Cake with Almonds. TAke one pound and an half of fine flower, of sugar twelve ounces beaten very fine, mingle them well together, then take half a pound of almonds blanched and beaten with a little rose water; mingle all these with as much sack as will work it into a paste, and put in some spice, some yeast and plumped currants, with a pound of butter; so make it into a cake and bake it. To season a Chicking pie. SEason them with nutmegg and sugar, pepper and salt, raisins, currants and butter, when it is baked, put in clouted cream, sack and sugar. To make an Herb pie. TAke lettuce and spinach, a little time, winter savoury and sweet marjorum, chop them and put them into the pie, with butter, nutmegg, and sugar, a little salt, when it is drawn and a little cooled, put in clouted cream, sack and sugar. To stew Gurnet's. STew them with white wine and salt, whole cloves, mace, nutmegg and cinnamon; when you take them up, put in some butter and sugar. To boil Place or Flounder. Boil them in white wine, water and salt with some cloves, mace, lemon pill, and some small onions. A caudle for a sick body. TAke lemon posset drink and thicken it with the yolks of eggs, and sweeten it with sugar. To make a Pie with eels and oysters. TAke the oysters from their liquor and put them to the eels, and season them with pepper, salt and mace, raisins and currants, than put them in a pie with good store of butter and fruit on the top. To make a very good Hare pie. TAke out all the bones, then lay it on a grid-iron under which is fresh coals; when it begins to dry turn it and sprinkle it with wine vinegar, wherein hath lain nutmegg, cloves and mace bruised, and as it dries sprinkle it with this liquor; so do till you think it reasonable well broiled, then lay it in such vinegar all night; the next day broil it a little, than lard it, and bake it with good store of butter, and eat it cold; add a little salt. To roast a Pike. DRaw a large Pike at the gills; when he is well washed, fill the belly with great oysters, and lard the back with herrings pickled; tie it on the spit, and baste it with white wine and butter with two or three anchoves dissolved therein; rub your dish with garlic, make sauce with capers, lemon, butter, and white wine, and some anchoves. To roast Lobsters. TAke two great Lobsters alive, wash them clean, and stop the holes as you would to boil them, tie them fast to a spit, the insides together, baste them with water and salt very often till they are ready, which you will find by the redness of them, then have ready some oysters stewed and cut small, put them into a dish with melted butter beaten thick, then take 3. or 4. spoonfuls of the liquor the oysters were stewed in, and dissolve in it two anchoves, than put the liquor into the melted butter, and put it into the dish where the Lobsters shall lie; then take the Lobsters and crack the shells that they may be easy to open, and serve them in. To make a Pompion pie. FRy it in thin slices with sweet herbs and eggs in butter till it be tender, then put it into a pie with butter, raisins, currants sugar and sack with some sharp apples; when it is baked put in some beaten butter. To make a rare Lamb pie. TAke a leg of Lamb and take out all the meat clean out at the great end● but keep the skin whole, then press the meat in a cloth, then mince it small, and put as much more beef suet to it as the meat doth weigh finely shred; then put to it Naples biscuit finely grated, season it with cloves, mace, nutmegg and cinnamon, rose-water and a little salt, then spread some candied orange pill and citron, mix it together with some sugar, then put part of the meat into the skin, and lay it into the pie, then take the rest of the meat and make it up in balls with eggs and a little flower, then lay them into the pie to fill up the odd corners, then take candied orange and citron, cut in long narrow pieces and strew over it; do not forget to put in some currants into the minced meat; when you lid the pie, leave a tunnel, and when it is baked put into it a caudle made with sack, sugar, the yolks of eggs and butter; you must put butter into the bottom of your pie, and on the top with some marrow and dates cut in long pieces; this is a very fine pie for those that love such rice pies. To make a pudding of a loaf. CHip a white loaf, and put it into a skillet a little bigger than will hold it; put as much cream to it as will cover it, put in a blade of mace, and boil it till it be tender, then take it up, and pour melted butter and sack and sugar over it. To make rare Cheesecakes. SEt some cream over the fire, and turn it with sack and eggs, then drain it well, and season it well with rose-water and sugar and eggs, spice, currants, and a few spoonfuls of cream, so put it into your crust, adding a little salt, and so bake them. To fry Garden-beans. BOil them well, then blanche them and fry them with sweet butter, whole pursley, and shred onions, and melt butter for the sauce. To make a Sorrel-sallet. PIck it clean from the stalks, and boil it and butter it well, put in some vinegar and sugar, then garnish it with hard eggs and raisins. To boil a Gurnet. DRaw your Gurnet and wash it clean, boil it with water and salt with a faggot of sweet herbs, and a blade of mace; when it is boiled and well-drained pour upon it verjuice, nutmegg, butter and pepper, thickened with the yolks of eggs; garnish your dish with barberies and oranges. To roast a leg of Mutton. TAke a leg of mutton, pair off all the skin as thin as you can, lard it with sweet lard, and stick about it about a dozen of cloves; when it is half roasted cut off three or four thin pieces, and mince it small with a few sweet herbs and a little beaten ginger, put in a ladle full of claret wine, a piece of sweet butter, two or three spoonfuls of verjuice, a little pepper and a few parboiled capers; when all this is boiled together, then chop the yolk of an hard egg into it, then dredge your leg with flower, and serve it upon the sauce. To boil Chickens in white broth. TRuss your Chickens fit to boil, and boil them in fair water, or thin mutton broths, with a little salt, a blade of mace, and two or three dates cut in pieees; thicken your broth with beaten almonds, season it with sack, sugar, and a little verjuice. To boil Chickens or Pigeons with gooseberries or grapes. Boil them with mutton broth, and white wine, with a blade of mace, and a little salt, fill their bellies with sweet herbs; when they are enough, thicken the broth with a piece of manchet and the yolks of two or three hard eggs strained with some of the broth, than put some of the same broth into a boiled meat dish with verjuice, butter and sugar; then put in your Grapes or Gooseberries scalded tender, and pour it over the breast of your Chickens. To make a Dish with the sweet bread of Veal. Boil or roast your Sweetbread, put to it a few parboiled currants, a minced date, the yolks of two new laid eggs, a little manchet grated fine; season it with pepper, salt, nutmeg and sugar; wring in the juice of an orange or lemon and put it berween two sheets of puff paste, and bake it or fry it. To make a Carp pie. Wash your Carp well, and after you have scaled it, then draw it and wash it again, then dry it well, then put it in a pie with good store of sweet butter, a little mace, pepper and salt, with a few capers, and a little vinegar sprinkled in. To make a Steak-pye. SEason your Steaks with pepper, salt and nutmegg, and let it lie one hour, then take a piece of the leanest of a leg of mutton and mince it small with ox suet and a few sweet herbs, then put in grated bread, the yolks of eggs, sweet cream, raisins of the sun, work all together like a pudding with your hand stiff and make it into balls, putting in a little salt, then put them and your steaks into a deep pie with good store of butter, sprinkle a little verjuice on it and bake it, then cut it up and roll sage leaves in butter, and fry them and stick them upright in your walls, and serve your pie without a cover, with the juice of orange or lemon. To make a Pigg-pye. Scalded it and slit in the middle, flay it and take out the bones, season it with pepper, salt, cloves and mace, and nutmegg, chop sweet herbs fine, with the yolks of two or three eggs, and some plumped currants, then lay the one half of the pig into your piet, and the herbs and currants and salt over it, and some butter, then lay the other half of the pig on the top of that, and the rest of the herbs and currants on the top with some butter, and so bake it; you may eat it hot or cold. To make a red Dear pie. Parboil it and lay it all night in red wine and vinegar, than lard it thick, and season it with pepper, salt, cloves, mace, nutmeg and ginger, bake it in a deep pie of rie●aste with store of butter, let it soak well, leave a vent hole in your pie, and when you draw it out of the oven, fit it up with butter and vinegar, and so keep it and eat it cold. To make a Hare pie. Parboil two Hares and take the flesh from the bones, mince it small, and bed it in a mortar, than sauce it in wine and vinegar as you would do red Dear; lap all this about the chine of one Hare, and so it will seem but one; lard it well and pur it into your pie with good store of butter, season it with salt and spice when you beat it; when it is baked, put in some melted butter to fill it up. To make Fritters. TAke the curd of a sack posset, the yolk of six eggs, the whites of two eggs, and a little fine flower, put in a little nutmeg and some ale, and a little salt, mingle them well together, then slice in some apples very thin, and so fry them in lard boiling hot; if your batter be too thin, it will drink suet; if it be in good temper it will swim. To make broth of a Lamb's heat. Boil it with as much water as will cover it, and all sotrs of spice you like, thicken it with strained oatmeal and creamy, put in some raisins and currants which hath been plumbed first, and a little salt; when you take it up put in sack and sugar. To make a Cambridge pudding. SEarce grated bread thorough a colander, mix it with a little flower salt, minced dates, currants, nutmegg and cinnamon, and suet shred, fine new milk, fine sugar and eggs, leaving out some of their whittes, work all together pretty stiff, then take half the pudding on the one side and half on the other side, and make it round like a loaf, then take butter and put it in the midst of the pudding, and clap the other half on the top of it; put it into boiling liquor, and when it is boiled enough cut it in the middle and so serve it in. To make a Florentine of Veal, or other cold meat. MInce your meat fine, mix it with grated bread, currants, dates, nutmegg and sugar, with a little rose-water, a little salt, and two or three eggs, warm them together over a chafing dish of coals, and stir them all the while, bake it in puff-paste; take some of this and lay it upon thin slices of white bread, first washed with the yolks of eggs, and so fry them and serve them in with beaten spice and sugar for the second course. To boil a Capon with Rice. Boil a Capon with water and salt, and a handful of small oatmeal, then take quarter of a pound of Rice and steep it in water, and so half boil it, then strain the Rice thorough a cullender and boil it in a quart of milk, then put in some large mace and sugar; put in a little rose-water, then blanche half a pound of almonds, and beat them with cream and rose-water, and so strain them into a pipkin by itself and warm them over the fire, then take up your Capon and pour the rice over it, and then your almonds; garnish your dish and serve it in. To boil a Capon with pippins. Parboil your Capon in water and salt, then put the marrow of two or three good bones into a pipkin with a quart of white wine, a little sliced nutmegg, four or five dates, and some sugar; then pair some Pippins and cut them in quarters, put them into a pipkin and cover them with sugar and water, then make sippets of biscuits, then take the yolks of 6. hard eggs, and strain them with a little verjuice and some of the broth wherein the capon is boiled, put them to the pippins with a little sack, stir them together and serve the capon in with them. To boil a wild duck. TRuss and parboil it, then half roast it, then carve it and save the gravy, take store of onions, parsley and pepper, put the gravy into a pipkin with a few currants, large mace and claret wine; boil them together with the Duck; when it is enough put in butter and sugar, and so serve it in. To boil sausages. Boil them in claret wine, large mace, and sweet herbs. To souse a breast of Veal. BOne it and lay it in fair water till the blood be gone, then dry it, then take all kind of sweet herbs, beaten nutmeg, cinnamon and ginger, lemon pill cut in fine pieces, mingle all together, and strew all these on the inside of your veal, then tie it up like a collar of brawn; let your liquor boil being water and salt, then put in your veal; so you may use racks unbound or breast unbound; let it be scimmed very clean, put in a faggot of sweet herbs and cover it, for that will make it look white; when it is almost boiled, throw in a little sliced nutmegs, large mace and a lemon sliced, so keep it in the souse drink and serve it with vinegar, and shred fennel in it, or alone. To make a grand salad. TAke in the spring time the buds of all kind of sweet herbs and of violets, and a handful of capers, seven or eight dates cut in slices, one handful of raisins of the sun stoned, one handful of blanched almonds, a handful of currants, five or six figs sliced, a preserved orange cut in slices; mingle these together, then take a dish fit for a shoulder of mutton, set a standard of paste in the midst of it, put these mixed things about the standard, set upon your mixed salad four half lemons with the flat end downward right over against one another; half way betwixt your standard and the dish side, prick in every one of these a branch of rosemary with preserved Cherries; set four hard eggs without the shells betwixt your lemons, the biggest ends downwards; prick upon your eggs sliced dates and almonds, then lay another garnish between the brim of the dish and the salad, of quarters of hard eggs and round slices of lemons, then garnish the brim of your dish with preserved orange in long slices, and betwixt every slice of orange a little heap of capers. To blanche Manchet in a frying pan. TAke the yolks of nine eggs, and five whites, beat them with half a pint of sweet cream, put to them half a penny manchet grated, some sugar, nutmeg, mace, and rose-water, fry it with sweet-butter as you would a tansy in a very small frying-pan; when it is fried wash it over with a little sack and the juice of a lemon, scrape on some sugar and serve it in. To make a good Pudding. TAke the crump of a penny white loaf and cut it like dice, then pour over it a pint of sodden cream, and cover it till it be cold, then take the yolks of four eggs, and two whites, beat them very well, and put them to the rest; then put in beaten spice and sugar with some suet shred small, then add a little salt; put it into a dish well buttered having first put some thin slices of pippin in the bottom, and some raisins of the sun, then stick on the top some good big pieces of marrow and so bake it, scrape fine sugar into it and serve it to the table. To pickle Artichokes. GAther them with long stalks, than cut the stalks off close to the Artichokes, then take the pith out of the stalks and put it into your liquor which must be water, with pears and apples sliced, and a quince or two; make good store of liquor, boil your liquor a while, then put in your Artichokes till the pith be tender in the bottoms of them, then take them up and let the liquor seeth a good while after, then let it stand till it be cold, then cleanse it, and put therewith into your barrel a little salt, then put in your Artichokes and stop them up close. To dry Beef as they do in Holland. TAke of the Buttock-beef of a fat ox, salt it well with bay-salt four or five days, then hang it a draining one day, then sew it up in a thin cloth, and hang it up in a chimney to dry; when you would eat any of it, boil it very tender, and slice it so thin that you may almost see thorough it and eat it with a salad. To pickle Cucumbers. Wipe them very clean, then sprinkle them with bay-salt, and so let them lie three or four hours, then take caraway seeds, fennel seeds, dill seeds, cloves, mace ginger, nutmeg and cinnamon beaten together, then wipe the salt from your cucumbers and lay them into your pot, and betwixt every lair lay some beaten spices, and let your last lair be spices, then fill up your pot with white wine vinegar and stop them close. How to make minced meat to keep five or six months. TAke a leg of beef and boil it very tender, then shred it very fine with store of suet, than season it with spice and salt, then bake it in a pot, and keep it in several pots filled up with melted butter; and when you would eat of it, cut some apples in thin little pieces and stew them, and put in some plumped currants; when they are stewed well, put in some of your minced meat, mix them well together and serve it in upon sippets. To make Dutch sausages. TAke beef and shred it fine, than season it with salt and spice as you like it, then beat it in a mortar, then fill your guts being made very clean, then put so much salt into water as that it may bear an egg, then boil it; and when it is cold put in your sausages; you may keep them from Michaelmas to May. To make Anchovis of Sprats. TAke a peck of the best Sprats, pluck off their heads, and salt them a little over night, then take a little barrel and lay in it first a lair of bay salt, than a lair of sprats, and so do till you barrel be full, putting in between every lair a few bay leaves and a little lemon pill, let your last lair be salt, then stop the barrel close that no air get in, then pitch it and keep it in a cool cellar, and once in every week turn it upside down, in two or three months you may use of it. To make Rice milk. TAke half a pound of Rice, wash it well in warm water and dry it in an oven, after bread is drawn, then beat it to fine flower, then take a pottle of cream and blend a little of the flower therewith, then set it on the fire and thicken it with the rest of the flower, put in such spice as you love, and sweeten it with sugar. To make the best Almond pudding. TAke half a pound of sweet almonds blanched and beaten with rose-water very well, then boil a quart of cream with large mace and nutmegg; when it hath boiled a while put in the almonds, and boil both together till it will come from the bottom of the skillet, then pour it out and sweeten it with rose-water and sugar; when it is almost could break in twelve-egges, and leave out half the whites, than colour them according to your fancy, and if you put in any currants, let them be first plumped, put in marrow something gross or beef suet finely shred, then fill your skins and boil them a little, then take them out again, and boil them again when they have cooled a little. To make a Devonshire whitepot. TAke a quart of new milk, a penny white loaf sliced very thin, make the milk scalding hot, then put it to the bread and break it, and strain it thorough a cullender, put in two eggs, a little nutmegg, currants, sugar and salt, and then bake it. To make clouted cream. TAke the morning milk and scald it at noon, when it pimples slack the fire, then let it stand and harden a little, then take it off and let it stand till the next day; then take it off with a skimmer, and serve it to the table. To keep Venison nine or ten months good and sweet. TAke a haunch of Venison and bore holes in it, then stop in seasoning into it as you do parsley into beef in the inside of it if it be red Deer, take pepper, nutmegg, cloves, mace and salt; if it be fallow deer then only pepper and salt; when it is thus seasoned dip it in white wine vinegar, and put it in an earthen pot with the salt side down, and having first sprinkled good store of spice into the pot; if it be fallow deer three pounds of butter will serve, but if red deer then four pounds; when you put it into the oven lay an earthen dish over it, and passed it close up that no air can get out nor in, so let it stand six or seven hours in a very hot oven; when it is baked take off the cover and put in a trencher and a stone upon it to keep the meat down in the liquor; fill up the pot with melted butter and so keep it, serve it to the table in slices with mustard and sugar. To make good White puddings. TAke three pints of cream, the crumb of two penny loaves, boil your cream with a little mace, slice your bread into a basin, and put your cream into it, then take a pound of sweet almonds blanched and beaten with rose-water, half a pound of rice-flower, the yolks of ten eggs, and as much sugar as you think fit, a little salt, and a good deal of marrow, so fill your skins and boil them. To make angelets. TAke some new milk and strokings together, then take some cream, seeth it by itself with whole mace and a little rose-water, then pour it into the milk and the strokings; when it is very cool put in a little runneth, and when it is come fill the fatts with a skimmer, and break it as little as may be, and let them sink gently of themselves, and as they sink fill them up again. To make Cheesecakes. TAke three gallons of milk new from the cow, and set it with rennet as for a cheese, then take a quart of cream and slice a manchet into it very thin, boil it a reasonable while till it be thick, then put it into a basin, and put to it a quarter of a pound of sweet butter, and let it stand till it be cold, when your milk is come which you set, break it as for a cheese, and whey it very well, then break it very fine with your hands, and when it is very small, put in your boiled bread and milk, stir them well together, and put in a pound and half of plumped currants or more, two nutmegs grated, six eggs, yolks and whites, a little salt, almost half a pound of sugar, as much raw cream and rose-water as you think fit; do not make them too thin with the cream; nor bake them too much. To make clouted cream the best way. TAke a pail full of stroking and boil them a little, then put on a quart of sweet cream and boil them together, then pour into several panns and cover them, and when it hath stood all night it will be very thick, then take it off with a skimmer and lay it all in one dish. To make a very good Cheese. TAke a pail full of stroking almost cold, and put to it one spoonful of runnet or more as you think fit; when it is come, break it a little, let it lie almost one hour, than put it into a cloth and whey it, do not break it any more but cruse it gently; when it is wheyed, enough put it into the press in a fresh cloth, and turn it twice a day; put very little salt to it. To make a Gooseberry fool. TAke a pint of Gooseberries or thereabouts scald them very tender, then pour the water from them, and with the back of a spoon bruise your Gooseberries very fine, then take a pint and a half of sweet cream, the yolks and whites of three eggs well beaten, put them to your Gooseberries with one nutmeg quartered, and two or three spoonfuls of rose-water, with as much sugar as you think fit; mingle all these together and set them on a slow fire, keep it stirring that it may not turn; when you perceive it to be of a good thickness, pour it out, and when it is cold serve it To make a very good tansy. TAke ten eggs, leave out half the whites, beat them very well, and colour them with the juice of spinach according to your liking, and put so much tansy amongst your spinach as will give it a taste, then put in half a pint or better of sweet cream, half a nutmeg grated, and as much sugar as will sweeten it to your taste, then put in butter in your frying pan, and when it is hot pour in your tansy and stir it till it thicken, then flat it with the back of a spoon, and when one side is fried enough, turn the other, and when it is enough, serve it in with the juice of an orange and butter and sugar. To make an Amalet. TAke ten eggs, and more than half the whites, beat them very well, and put in a spoonful or two of cream, than heat some butter in your frying pan, and when it is hot put in your eggs and stir them a little, then fry them till you find they are enough; and a little before you put them out of the pan, turn both the sides over that they may meet in the middle, and lay it the bottom upwards in the dish, serve it in with verjuice, butter and sugar. To make puff-paste a very quick way. TAke three pounds of fresh butter, break it in little bits into half a peck of flower or little more; then put in one egg, and as much cold Cream as will work it into a stiff paste, do not mould it too much, for that will melt the butter, and then it is spoiled, but so soon as you can, roll it abroad and make it into what you would have it; this will be extreme good if you observe to do it carefully. To make a Florentine. TAke a quart of Cream and eight eggs, yolkes and whites, beat them well and put them into the cold Cream, set it on the fire and stir it till it run to curds, then drain it in a Cullender, and break it well with a spoon; then take a little marrow and cut it and four Dates shred small, four bunches of preserved Barberies picked from their stalks, half a handful of grated bread, season it with Rosewater and sugar, some Nutmegs and a little salt; then cover it with some puff-paste, and so bake it. To make a fresh Cheese. TAke a quarter of a pint of Rosewater, steep in it all night one Nutmeg bruised and a stick of Cinnamon grossly beaten; then take five pints of milk, not so hot as it comes from the Cow, set it with a little Runnet, and when it is come drain the curds very well from the whey; then put in the Rose-water strained, and half a pint of thick Cream, sweeten it with sugar and break it very well; then strain it through a cloth, and put it into a little Cullender to shape it; then put it into a Dish with Cream, and Wine and sugar. To make a Dumplin. TAke a pint of Cream and boil it with a blade of Mace; then take twelve spoonfuls of grated bread, five spoonfuls of flower; then take six yolks of Eggs and five whites; beat them very well with two spoonfuls of Rosewater and as much fair water, season it with sugar, Nutmeg and salt, mingle them altogether with the Cream, tie it in a cloth, and when your water boyles, put it in and boil it one hour and half, and when it is enough, serve it in with Rosewater, butter and sugar. To stew a Leg of Mutton. TAke a Leg of Mutton and mince it small with a good quantity of suet, than put it into an earthen pot and set it on the coals with a quart of Claret Wine, and a little thin Mutton broth; then put in Raisins, Prunes and Dates, Salt, Cloves and Mace, and let them stew together till you think they be enough, then serve it in upon Sippets. To stew a dish of Steaks. TAke a Coast of Mutton and cut it into small pieces, bones and all, wash them clean and put them into an earthen pot with a quart of white Wine and a little water, and so let it seeth, skim it well, then put in a good handful of Parsley with six Onions, both chopped very small with some whole Cloves, Mace and salt; when it is enough, serve it upon Sippets. A boiled salad of spinach. TAke four or five handfuls of spinach clean picked, boil it well in water and salt; then drain it well from the water, and chop it well with the back of a Knife; then let it boil in a Dish over a few coals with some butter and vinegar, a few plumped Currants, and as much sugar as you think fit, garnish it with hard Eggs, and so serve it in. A good supper Dish. TAke a leg of Mutton and cut it in thin pieces as long as you can, and three or four fingers broad; then take Parsley, Onions, pennyroyal and Time, and chop them fine with Mutton suet; season it with Wine, Pepper, Cloves, Mace and salt, so lay it up upon the slices of Mutton, and roll them up, and fasten every one with a scure, than roll them in the yolks of Eggs and grated bread, so roast them or bake them in a platter with butter. Thus you may do Veal; but then put in some Currants. These do well baked in a Pie, or stewed with Wine and butter. To make a very good jelly. TAke a shoulder of Veal, cut it in three several pieces, but break none of the bones; pair all the fat away as clean as you can, then wash it in five or six waters, and let it lie in water two or three hours, then boil it in fair water till it be very clean, scim it very well, then take it from the fire and put it into another pot, with a pottle of white Wine, and as much of the broth as Wine, set it to the fire again, and ever as the scum ariseth take it off; then set it over a soft fire six or eight hours close covered, then take three or four drops of the stuff, put it into the palm of your hand, and close your other hand to it, and when it is cold chafe your hands together, and if it cleave it is enough; then take it from the fire and strain it when it is cold, take away all the fat and fetlings at the bottom. To colour it and season it. For red jelly. TAke a pint of your Jelly stuff, a quarter of a pint of pure white Wine, half a pound of Sugar, some Cinnamon, Nutmegs and Cloves bruised; then take a Tornsel cloth or two, well dried by the fire, and beaten with a stick from the dust; put them into the Jelly stuff, and set them to the fire till it be good and warm; then wring the clothes well till you think it be coloured enough; then put in six or eight whites of Eggs well beaten, stir them well till it be boiled, then take it from the fire, and let it run thorough a Jelly bag. For Crystal jelly. TAke the same quantity of your Jelly stuff as before, and Sugar, but not so much spice because of the colour, so boil it with the whites of Eggs, and let it run thorough a Jelly bag. For Amber colour jelly. TAke the same quantity of every thing as for the red Jelly, only instead of Tornsel you must put in a little Saffron. To make a Calvesfoot Pye. TAke your Calf's feet tenderly boiled, and split them in the middle; season them with whole Pepper, salt, Sugar and Mace; then put them into your Pie with good store of butter and Currans, and when it is baked, put in a Caudle made with Verjuice, the yolks of Eggs, butter and Sugar. A Made dish for Fish-days. TAke Time, Sage, Marjorum, of each a like quantity, chop them fine; then take six or eight Eggs beaten, and strain them into the herbs, stir them well together, and season them with salt, Sugar, Cinnamon and Ginger, and some Mace; then put it into a Platter with some butter, and set it over a Pot-head of seething water close covered, till it be hard enough to slice; then slice it, and lay it in a Dish with some melted butter over it. To bake Mutton like Venison. MAke your passed course, and fashion it like a Pie; for Venison parboil your Mutton in Wine and Vinegar, and let it lie in the same three or four hours; before you parboil it, thrust your Knife often thorough that the liquor may soak through it, make it sharp with vinegar; then take it out and lard it very thick, and cast Pepper on every side of it; season it with Pepper and salt, and lard in the holes, and put good store of butter into the Pie and bake it; make a vent in the middle of the Pie, and when it is baked fill up the Pie with melted butter, and when you serve it in, stick some Rosemary and Bays in the vent hole, and eat it with mustard and sugar. To make a salad of Lemmons. TAke the thickest rinds and cut them in halves, and take out all their meat; then boil the rinds in several waters till you can run a straw thorough them, then pick and scrape them clean and wash them in cold water; then make a syrup with white Wine vinegar, water and sugar, and when it is boiled and skimed, put in your pills cut in some pretty fancies, boil them till they are clear, and so keep them. To make good Pancakes. TAke a quart of fine Flower, put thereto eight yolks of Eggs and two whites, mix it with water and make it thin, then put in such spice as you think fit with a little salt; then set over the fire some tried suet in a Posnet, and when it is seething hot put it into the Frying pan, and pour it out clean again; then pour in some batter as thin as you can and dry it on both sides, and then put to it so much suet as will cover it, and fry it. To make Pancakes. TAke fair water lukewarm, make batter therewith with grated bread and a little flower and salt, to the quantity of every Pancake, put one Egg, than season it with spice and sugar, and fry them with butter. To make a Haggis Pudding. TAke your Haggis or Calves gin clean scoured and watered, and parboil it well; then take out the Kernels, and chop it fine; season it with salt, Sugar and beaten spice; then put to it a little Cream, and ten or twelve yolks of Eggs, as much grated bread, a few minced Dates and plumped Currants, and so fill your skins, and boil them carefully. To make Isings. TAke your great Oatmeal, and steep it in Cream one night; then season it with salt, Cloves, Mace and Currans; put in some suet, or some marrow, and a few sweet herbs, so fill your skins and boil them. To make Liver Puddings. TAke Hog's Liver well boiled, and stamp it well in a Mortar; then put to it good store of suet minced fine, and the yolks of Eggs; season it with salt, Pepper, Cloves & Mace, and a few Currants, and fill the skins & boil them. To make good sansages. TAke some Pork, not too fat, mince it fine, then stamp it in a Mortar; season it with Pepper, salt, Nutmegs, and a little Sage; then beat it well together, and when it is enough, keep it in Galley pots as long as you please; and when you would eat any of them, roll them in your hand like a Sausage, and dip it in the yolk of Eggs, and fry them in butter. To boil a Rabbit. TAke an old Rabbit, and cut her off by the hind loins, and in the belly of her you must make a pudding with a sweetbread or Kidney of Veal, sweet herbs, bread, suet, Currans and spice, Eggs and Sugar; boil it in sweet broth of Mutton or the like, with some chopped parsley and salt, and whole spice; when it is almost boiled, put in two handfuls of Gooseberries, then thicken the broth with the pap of coddlings, and put in some fresh butter, so serve it in with your Dish finely garnished. To make a Tart of Cream. TAke a pint of Cream and twelve Eggs, yolks and whites; strain them with your Cream, and season it with salt, sugar and spice, put to it a little sweet butter, and a little Rosewater, set it over the fire and stir it that it do not burn till it be thick; then let the whey run clean from it, then strain it from the thin, and fill your Tart; bake it but a little, then cast over it several sorts of sweet meats, and serve it to the Table. To make a Tart of Cheescurds. TAke your Curds and strain them with the yolks of Eggs, Rosewater and Sugar and some spice; put to it some sweet butter, and set it over a Chaffingdish of coals till it be hot, then fill your Tart and bake it. To make Fritters. TAke eight or ten Eggs and half the whites, beat them well, then make a tender Posset of Ale and Milk, and break the curd and the drink together; then take the thickest of it for liquor to mingle your batter; then take a little Sack, Nutmegs, Cloves and Ginger, a little grated bread, flower and salt, and apples cut thin; let your batter be very thick, or else it will drink suet. To make excellent Puddings. TAke a pint of sweet cream, half a handful of Marjorum, as much Penneroyal, as much of Wintersavory, stamp these, and strain them into the Cream; then put in the yolks of Eggs and grated bread, suet, Cloves, Mace, Nutmeg and sugar, with some Rose-water, and a little salt, so fill your skins and boil them. To seethe a Pickeril. TAke a fair Pan, a little yeast, and a good deal of white Wine and fair water; then slice two-Onions very thin and put them to the broth; then put in a little whole Mace, a little salt and half a pound of butter, let them boil together a good while, then wash your Pike and put his tail in his mouth, and when he is boiled enough, garnish your Dish and make sauce for him with some of the liquor, some fresh butter, and an Auchoviss or two. To boil Calves lights. Boil them first in water; then take Parsley, Onions and sweet herbs, and chop them small, & when the lights are boiled, put them into a little pot with the herbs and Onions, with some of their own liquor, some butter and Verjuice, and spice, and salt, so let them boil a little while, and serve them on Sippets. To dress Sheep's feet. WHen they are boiled and blanched, cleave them in sunder; then take the yolks of Eggs, with a little chopped Parsley, and a little salt, and fry them with sweet butter: serve them in with Vercuyce & butter. To pickle Quinces. TAke as much small Ale as will cover your Quinces in the Vessel; then take some of your refuse Quinces, and cut them small, core and all, put them into the liquor with some Pears; cut in pieces a good quantity of either, let these boil till the one half be consumed; then take it from the fire, and slain it, and let it stand all night; then put your Quinces into a Vessel, either of wood or stone, just as they came from the Tree, and to every score of Quinces put in a quart of Perry: be sure you have liquor enough to cover them, then cover them with the refuse Quinces, and put something that will keep them down close in your Vessel that no air get in. To make Polonia Sausages. TAke Pork, and pick it clean from the bones and skin, let it not be too fat, mince it well, and beat it in a Mortar very fine; then weigh it, and to every pound of meat, take one ounce of salt; then take Pepper, Cloves, Mace, Ginger, Nutmegs and Cinnamon, of each a like quantity, being mixed together, allow one spoonful of this to a pound of meat; then take Anniseeds Carroway seeds, Coriander seeds, of each a like quantity mixed together and beaten; allow half a spoonful of these to one pound of meat; first season your meat with the salt, kneading it in very well, and so let it lie one day and one night; then put in your spices and knead them in very well with a little Muscadine, kneading it morning and evening with a little more Muscadine two days together; your guts must now be ready, having before lain in salt and water two days, then in sack and musk two days more, then fill your guts with the meat, and smoak them one night in the Chimney; then hang them where they may have the warmth of the fire, when they are dry take them down and keep them in a barrel of Wood ashes sifted to keep them as long as you please; if you would not have them dry, take them down and put them into so much oil as will cover them; after they have been smoaken a night or two (they will keep in oil seven years) when you would eat of them, boil them very well, and slice then thin and eat them cold. To souse a Pig. AFter it is scalded, chine it as you do a Hog, then take the sides and dry them in a cloth, than bone it and lay it in water one day and one night, then take sweet herbs and chop them very small, and slice a nutmeg, with a race of ginger, mingle the spice and herbs well together with a little salt, then strew the fleshy sides with them, and sprinkle some white wine vinegar on them, then bind them up in collars, and tie them hard with pack thread, or rather tape; then boil these collars in water and white wine vinegar, and a good deal of salt; do not boil the head and the claws so much as the collars; when it is well boiled strain the liquor and boil in it whole mace, and put in a sliced lemon; when you take it off the fire, when it is cold, put in your pig, and let it lie one week, then serve it in with mustard and sugar. To souse an Eel. TAke a very large Eel and split it, then take out the bones, and strew it with sweet marjorum, time, rosemary, mace, and some nutmeg; then roll it up, and tie it hard, sew it up in a cloth, and boil it in water and salt; then make souse drink for it with beer, water and salt. To season a Calf's head for a pie. When you have boiled it pretty well, cut it very clean from the bones, season it with mace, nutmegg and salt, put six hard eggs into the pie, and a little above half a pound of butter; when it is almost baked, put in a caudle made of verjuice, butter, the yolks of eggs and sugar, then set it into the oven again. To pickle a Goose. TAke a Goose and powder her four days, then take lard seasoned very well with nutmegg, salt and pepper, lard her with it very well; then take two quarts of white wine, and a quart of white wine vinegar, and as much water to make it up as will cover her; then put in half a handful of whole pepper, one handful of sweet herbs, a handful of cloves and mace, a handful of bay-leaves, six great onions, six cloves of garlic; boil her till she be tender, and let her lie in the liquor twelve or fourteen days; then garnish your dish with bay-leaves, and serve it in with mustard and sugar. To souse a Turkey. TAke the fattest Turkeycock you can get, pluck it dry, and split it down the back bone, take out all the entrails and wash it clean, and sew up again, then take two quarts of wine, and as much water; put into it large mace, cloves and a handful of salt; set these on the fire together, and when it begins to boil put in the turkey; let it boil, and skim it well, then set it on a soft fire, and let it stew until it be tender; then put it into an earthen pan, and let it stand all night, then pour the clean liquor from the settle into the pot wherein you mean to souse it, and put to it two quarts of white wine, a pint of vinegar, and a handful of salt; then put the turkey in, and cover it close; let it lie twelve or fourteen days. To dress a neck of Mutton the French way. TAke a large neck of Mutton, boil it and skim it well, then take two handfuls of parsley, pick it, wash it and put it into a net, and boil it with the mutton with a little fresh butter and a little salt; then take a pint of oysters, and stew them in their own liquor with a little whole mace, and a little white wine vinegar, then take half a pound of butter and set it on the coals, keep it beating till it be ready to boil, then shred the parsley small, and half a lemon cut small, four or five spoonfuls of white wine vinegar, stir them all together, then put in your oysters; garnish your dish with olives, capers, sampire and lemon; cover the dish with sippets, and lay your meat on them, then pour over your sauce. To make an Apricock pudding. TAke a quart of sweet cream, and one manchet grated, the yolks of six eggs, and three whites, season it with nutmeg, rose-water and sugar; boil your cream first with a little mace, then mingle all this together with some marrow; and when it is ready to go into the oven, cut some preserved apricocks in quarters and put in. To hash a shoulder of Mutton. When your mutton is half roasted, cut some of it in bits and mince it; then set it a stewing with the gravy, and some claret wine, nutmeg, capers, sampire and a little vinegar, with some sliced onion; when it is enough, put in some lemon minced, rind and all, then lay your mutton in the dish, and pour the rest upon it. To make an Almond tart. TAke half a pound of sweet almonds blanched, and beaten with rose-water, then boil a quart of cream; and when it is cold, take the yolks of eight eggs well beaten and mix them with your cream and almonds, season it with rose-water, nutmeg and sugar, cinnamon, cloves and mace, then bake it in a dish with puff paste; this, if you add some grated bread, fruit and marrow, it is a very fine pudding. To make a make an Artichoke pie. TAke the bottoms of them tenderly boiled, season them with pepper; nutmegg, cinnamon, salt and sugar; having your pie ready raised, put in first some butter, than your Artichoke bottoms, then whole mace, marrow, dates and citron pill, than good store of butter again, with a little white wine or sack; when it is baked put in a caudle made with verjuice, butter, sugar, and the yolks of eggs. To stuff a shoulder of Mutton with oysters. SPit it, and cut it flaunting, and stuff it full with oysters, baste it with claret wine and onions; and when it is roasted take all the gravy that comes from it, and some oysters two anchoves, capers, sampire and a lemon cut small; heat them together, and when your mutton is enough, dish it and pour the sauce over it. To make an Oyster pie. TAke them out of their shells, wash them and strain their liquor; lay first into your pie good store of butter, whole mace and pepper; put your oysters to their liquor, season them with pepper and nutmeg, then put in hard eggs, whole mace and butter, with a little salt, so close your pie and bake it; when it is baked, put in some white wine, butter, vinegar and sugar, with the yolks of eggs. To make Hypochrist of Deal wine. TAke four gallons of Deal wine, two gallons of sack, nine pounds of powder sugar, twelve ounces of large cinnamon, nine ounces of ginger, half an ounce of cloves, one ounce of coriander seeds, one ounce of nutmegg; put the wine and two parts of the sugar into a tub, then put in the spice bruised; let it stand close covered twenty four hours, then put in the rest of the sugar and two wine quarts of milk, stir them together and run them thorough an Hypocrist bag; keep it in stone bottles close stopped, it will keep a month. To make a Phrase of apples. TAke two pippins, pair them, and cut them in thin slices, then take three eggs, yolks, and whites, beat them very well, then put to it some nutmeg grated, some rose-water, currants and sugar, with some grated bread, as much as will make it as thick as batter, then fry your apples very well with sweet butrer, and pour it away; then fry them in more butter till they are tender, then lay them in order in the pan, and pour all your batter on them; and when it is fried a little turn it; when it is enough dish it with the apples downward, strew sugar on it and serve it in. To make a Pudding to bake. TAke boiled cream, put in some grated bread, yolks of eggs, marrow, dates, blanched almonds beaten fine, salt, rose-water, sugar and spice, candied citron pill, hard eggs, and Iringo roots; so bake it, and serve it in. To stew chickens. TAke two Chickens, pull them and quarter them, wash them clean from their blood, season them with pepper, salt and parsley finely shred, than put them into a pipkin with no more water than will cover them; when they are enough, put in a quarter of a pound of sweet butter, then take up your Chickens, and put in ten eggs well beaten, stir it till it be thick, then pour it over your Chickens, and serve them in. To boil a Capon. TAke a fat Capon, boil it with water and salt, some large mace, and a bundle of sweet herbs; and when it is almost boiled put in some capers, than cut a manchet, bruise it, and scald it with some of the fat which ariseth from the Capon, then lay your Capon on those sops, and lay the mace on it, and then good store of capers, butter and vinegar. To stew a Cow's udder. TAke a Cow's udder very tenderly boiled and slice it in thin long slices, put them into a pipkin, with a little thin mutton broth, a piece of sweet butter, and a little beaten ginger, a little sugar, and a few currants, with a little salt; let it stew a while, and then serve it in, but first put in a little verjuice. To stew Artichokes with cream. TAke the meat of the Artichokes tenderly boiled, and let them stew softly between two dishes, with cream, sack, sugar and grated nutmegg; so let it stew till it be all alike; then dish it and serve it to the table. To stew Pippins with cream. TAke your Pippins, pair them and core them; if you would have them red, bake them first, or else put to them as much water as will cover them, and some cinnamon and cloves unbeaten; turn them sometimes, and cover them close; set them over the fire till they begin to be tender, then sweeten them with sugar; and boil them when the sugar is in till they are clear, then put sweet cream to them, and let them stew together till you find they be enough; thus you may do with baked pears. To fry toasts. TAke a manchet and cut off the crust, then cut it into thin round slices, soak them well in cream, then take three eggs well beaten; and when your batter is hot in the frying pan dip your slices of bread in the eggs and fry them; when they are fried a little pour the rest of the eggs on them and turn them, and when they are fried enough put some rose water, butter and sugar to them. To make Artichoke broth of chickens or veal. Take't two Chickens or a piece of Veal, and when it hath boiled and in is skimmed clean, then take as much of the broth, as you shall have occasion to use; put into it a little whole mace, lertuce and spinach, and let it boil, then take the bottoms of three artichokes tenderly boiled, and scrape all that is good from the leaves, mingle the scrape with some of the broth, and put it to the rest and stir it about, beat the yolks of two or three eggs, with some vinegar or white wine, and some sugar, and then put it into them, with your artichokes bottoms to heat; but before you put in the eggs, take up your Chickens, and dish them with some of the herbs upon them, and some pieces of the bottoms, and let the rest swim by; forget not to put in salt into the water you boil your meat in. To make a Calf's foot pudding. TAke two Calves feet tenderly boiled and pilled, mince them small, with the crumb of two manchets, that it cannot be discerned what it is, then take half a pound of beef suet shred small, the yolkes and whites of eggs, beat them well together; then take one handful of plumped currants, mix all these with a little salt and some grated nutmeg and sugar, and what other spice you please; put it into the cawl of a veal, being first sewed up like a bag, and as you put it in put in good store of marrow, then tie up in a napkin and throw it in boiling water, and let it boil two hours; then take it up and stick it with blanched almonds, and pour on it verjuice, butter and sugar. To make little Apple pasties to fry. TAke pared Apples and cut them into small pieces to stew, stew them to pap with claret wine and spice, then put in a good piece of sweet butter, cinnamon, ginger, rose-water, sugar and plumped currants; then put them into the puff-paste and fry them, so serve them in with sugar. To souse a Pig whole. TAke fair water, Rhenish wine and salt, and when it boiles put in your Pig, with a branch of rosemary, some large mace, and a nutmeg grated and ginger sliced; boil the Pig till it be tender; then put in some verjuice and take it up, then slice a lemon into it, rind and all, and put in a few bay-leaves; when the liquor is cold put in your Pig, and let it lie a fortnight, serve it in with mustard and sugar. To make a Hedge-hogg pudding. TAke a two penny loaf with fair water, and a little milk, the yolkes of five eggs, and three whites, one grated nutmeg and a little salt, some sugar and a little rose-water, than butter a wooden dish and put it in, tie it up close in a cloth that no water get in, put it into boiling water; and when it is boiled slip it out into a dish, and prick it full of blanched almonds cut in long slender pieces, and raisins of the sun cut in like manner; pour on it rose-water, butter and sugar. To make white Metheglin. TAke off sweetbryer, violets, sweet marjorum, large time, strawberry leaves, violet leaves, egrimony, of each one handful; borage and bugloss, of each three leaves, four branches of rosemary, three or four red gilly flowers, aniseeds, coriander seeds, fennel seeds and caraway seeds, of each half a spoonful, some large mace; boil all these in a gallon of water for the space of an hour, then strain it and let it stand till it be cold, then put in as much honey as will make it strong enough to bear an egg, then boil it well; and when it is almost cold, skim it well, and so do in the boiling; then put in a little ale yeast about a pint, and beat it sound with a stick, then tun it up, and hang a little bag in the vessel with nutmeg, cinnamon, ginger, cloves and mace, and lemon pill; keep the bag down in the liquor; when it hath been ●unn'd a while bottle it, and you will find it very rare. To make balls of veal or mutton. TAke a leg of mutton or fillet of veal, mince it small, with penyroial and parsley, then mingle it with a little grated bread and currants, and two eggs well beaten; season them with cloves, mace, pepper and salt; make them like tennis balls, and crush them together with your hands; boil them in a deep dish with some butter and mutton broth over a chafing dish of coals, and put in a few currants; when they are enough serve them in upon sippets. To make a Lamprey pie. TAke your Lampreys, pull all the pith that runs along the back, and all the black, then wash them clean: season them with pepper and salt, make the crust of your pie very thick, and put good store of butter in the bottom; then lay in your Lampreys with some large mace, then more butter, and some white wine, so bake it very well, then fill up the pie with melted butter, and keep it to eat cold. To make rare Bartlemas beef. TAke a fat Brisket piece of beef and bone it, put it into so much water as will cover it, shifting it three times a day for three days together, then put it into as much white wine and vinegar as will cover it; and when it hath lain twenty four hours take it out and dry it in a cloth, then take nutmeg, ginger, cinnamon, cloves and mace, of each a like quantity, beaten small and mingled with a good handful of salt, strew both sides of the Beef with this, and roll it up as you do Brawn, tie it as close as you can; then put it into an earthen pot, and cover it with some paste; set it into the Oven with household bread, and when it is cold, eat it with mustard and sugar. To stew Fish. TAke of white Wine and Vinegar an equal quantity, grated bread, two or three Anchovies, a few Capers finely shred, and a little salt; put all these together, having liquor enough to cover the Fish, set them into a hot Oven, covered with a dish, and when they are enough, put in some butter and serve them in; if you put in no Capers, then put in sweet Marjorum, Parsly and Onions. To stew Sols. TAke a pair of large Soles, flay them, wash them, and dry them in a cloth; flower them, and fry them with Beef suet, then lay them in a dish, and take some Anchovies well washed in white Wine; open your Soles, and put the Anchovies into the middle of your Soles; then put in some white Wine or Claret, with a good piece of butter, set it upon coals, and when they have stewed a while, thicken the liquor with grated bread, and grate in a little Nutmeg, and a little salt, and so serve them in. To make Almond Custard. TAke half a pint of Cream, slice into it half a penny white loaf, let it be well steeped; then take half a pound of Almonds blanched and beaten with Rosewater, eight yolks of Eggs, four whites, beat them well and mix them together, put to them a quarter of a pound of sugar, a quarter of a pound of butter, and bake it. To make Scotch Collops, either of Beef, Veal, or Mutton. CUt your meat very thin, then beat it with a Rolling pin till it be very tender; then salt it a little, and fry it in a pan without any liquor, and when it is enough, take some butter and the gravy out of the Pan, and a little Vinegar, or the juice of a lemon, and some Anchovies, set it on the coals till the Anchovies be dissolved; then put your meat into a dish, and pour the sauce over it. To make Collored Beef the best way. TAke a flank of Beef, make brine for it with pump-water and bay-salt, strong enough to bear an Egg; then split your Beef in the middle, and it will make two Collars: then take the skin off, and lay your Beef in the brine with four pounds of suet, and let it lie all night; then take two handfuls of Sage chopped small; one ounce of Pepper, two ounces of Cloves, two ounces of Mace, six great Nutmegs, beat your spice, and mix it with your Sage, and a handful of Taragon chopped small, and two handfuls of salt; then strew these things upon your Beef, and roll it up in Collars, tie it hard, and put it in a pot: then shred your suet and lay on it, put in a pint of Rhenish Wine, and a pint of water, or better, set it into the Oven with household bread close pasted up, and let it stand all night, when you draw it, take it out of the pot, and turn it; then tie your pot up close again, and let it stand till the next morning; then hang it up in the Chimney not too hot; eat it with mustard and sugar. To make a Lumber Pye. TAke half a pound of Veal, parboil it, and shred it small with a pound of suet; then grate a penny loaf, and take six Eggs, yolkes and whites, season your meat with beaten Cinnamon, Cloves and Mace; then take a handful of spinach, and a few sweet herbs, chop them very well and put them to the meat, with a quarter of a pint of good Verjuice, and half a pound of Currans, half a pound of loaf sugar; work all these things together with your hands, and put in a little salt; having your Pie ready raised, take the marrow of two good bones, roll the marrow in the yolkes of Eggs: then take two ounces of Suckets, as much of preserved Orange-pill, as much of Citron-pill, as much of Iringo roots: fill your Pie as hard as you can thrust it with the minced meat, and then your sweet meats, than your marrow, and a pound of butter, bake it, and serve it in with a Caudle made with Sack, Rosewater, yolkes of Eggs, butter and sugar, pour it into the Pie, and scrape on sugar. To make Biscuit Pudding. TAke a pound of Naples biscuit sliced thin, and put it into a quart of boiled Cream, let it stand to soak close covered; then take Pippins very small minced, and the marrow of two or three bones crumbled very small, a little beaten spice, Rosewater, Sugar, and a little salt with the yolkes of four Eggs and two whites; you may either boil these in Guts, or otherwise, or bake them. To fry Oysters. TAke of your greatest Oysters, washed well and dried in a cloth, fry them with a little butter; then take three or four yolks of Eggs well beaten, and pour on them when they are in the Pan, and sift a little Flower over them; when they are enough, serve them in with a little butter and white Wine. To make Egg Pies. TAke six hard Eggs, peeled and chopped very small, with six Pippings, and a pound of suet; season it with beaten spice, sugar, Currans, salt, Rosewater and Sack: so fill your Pies and bake them. To make Barley broth. TAke a Knuckle of Veal, set it on the fire with four quarts of water, and a little salt; when it boils and is skimed, put in a pound of French Barley well washed, and a bundle of sweet herbs, and when they have boiled half an hour, put in as many Raisins of the Sun stoned, and as many Currants as you think fit, and six sliced Dates; when they have boiled half an hour, put in some marrow in little pieces, and let them boil softly till half be boiled away; then beat the yolks of Eggs about four or five, and fill up the Porringer with Sack, beat them well together, and mingle them with some of the warm broth, and stir them in over the fire; put in Rose-water and Sugar, and so serve it in. To make a Rice Pudding. Boil half a pound of Rice over night in Milk, the next morning put to it the crumbs of two Manchets, a little Cream, and a quarter of a pound of suet; put in salt, spice, sugar and Currans, and the yolks of Eggs, boil it, and serve it in with Rosewater, butter and sugar. To make an Oatmeal Pudding. STeep some Oatmeal in Milk all night, in the morning pour the Milk from it; then put in some Cream, beaten spice, salt and Currans, with as many Eggs as you think fit; stir these together & boil them in a bag, made like a Jelly bag, and so boil it for four hours, then serve it in with melted butter. To make a green Pudding. TAke a pint of boiled Cream, and while it is hot, slice in the crumbs of two Manchets, cover it close and let it scald; then stir it well together, season it with salt and beaten spice, Rosewater, Sugar, and what Eggs you please, some marrow, and some suet, with a little more Cream; them colour it with the juice of spinach, and either boil it or bake it; then scrape on sugar and serve it in. To stew Oysters. TAke three pints of Oysters with their liquor, stew them with a blade of Mace and a sprig of Time; when they are enough, take the liquor from them, and lay them before the fire to dry; then take the yolks of Eggs well beaten, put to them a piece of butter, some juice of Lemmon and Sugar; thicken it over the fire, and pour it over the Oysters, and so serve them in. To stew a Rump of Beef. TAke a Rump of Beef, and when it is half boiled, put it into an earthen pot, put to it a quart of its own liquor, and a quart of Claret Wine, half a handful of Capers, as much Sampire, as much pickled Cucumber sliced, two Onions sliced, with some Mace, Nutmeg and salt; cover it close and bake it, and serve it in with Sippets. To make a good fresh Cheese. TAke the whites of ten Eggs, and beat them very well; then take a pint of Cream, set it on the fire, and stir your whites of Eggs in it till it be thick; then put it in a course cloth two or three hours, then open your cloth and sweeten it, and put in a little Sack and Rosewater; then put it into a little colendar fit for that use, and thrust it hard with the back of a spoon; when you serve it, slip it into a dish, and eat it with Cream, Wine and Sugar. To make sauce for a Cod's head, or any other fresh fish. Boil your Fish in salt and water, and a bundle of sweet herbs, and when it is boiled, take six or eight spoonfuls of the liquor, put to it half a pint of white Wine & three Anchovies, and two Nutmegs sliced, set it on the fire and stew it; then strain it thorough a hair sieve, and put in some sweet butter, and beat it together, and pour it upon your Fish. To fry a Coast of Lamb. Parboil it, and take it clean from the bones; then take the yolkes of five or six Eggs beaten, and a little sweet Marjorum and Parsly chopped small; beat them with your Eggs, and cut the Lamb in little pieces, wrap it in the Eggs, and fry it with water and salt, make sauce for it with white Wine, butter and sugar. To make sauce for Snipes, or for any small Birds. TAke Claret Wine, salt, and the gravy of any kind of meat, the crumbs of bread, and some Sage leaves or Bay-leaus, boil them together; then cruse the juice of a Lemon, take out the leaves, and put in some butter. To make a Carp Pye. TAke a great Carp and scale it, gut it and wash it very clean, season it with spice and salt; then put butter into your Pie, than the Carp, than some whole spice, and some sweet herbs with some Capers, than some more butter, so close it and bake it. To stew a line of Mutton. BOne it, and slice it, than stew it with as much white Wine as will cover it; then put in salt, and store of Sives shred small, with some grated Nutmegs; when it is well stewed, put in Verjuice, butter and sugar. To stew a Calf's head. Boil it in white Wine, water and salt, and when it is tender, cut the one half of the head into little pieces; then cut some Oysters and mingle them together with a blade of Mace, and a little Pepper and salt, and a little liquor of the Oysters; put in two or three Anchovies, put the other half head to them whole; when it is enough, thicken the sauce with yolkes of Eggs, and serve it in. To make a fricassee of Chickens, or any meat else. CUt your meat in little pieces, and put it in a frying Pan with water and a little salt, and when it is almost stewed enough, put in some Oysters with their liquor; put in sweet herbs, Nutmeg, and a little Orange-pill, and when you think it is enough, take up the meat, and put some butter into the sauce; then thicken it with the yolkes of Eggs over the fire, and pour over it. To dry Neat's Tongues. LEt them lie in brine made with Saltpetre and salt one week; then make new brine, and let them lie a fortnight in that; then hang them in the Chimney. To stew Carp. TAke four Carp, wash them clean, lay them in a dish, open their bellies, and take out their guts, and let the blood run into the dish; then put to them a quart of Claret Wine, and slash the Carp over in several places with your Knife; then put in some pickled Mushrooms, & sums Anchovies washed, half an ounce of Mace, half an ounce of Nutmegs, some sweet herbs, and some Parsley; when they have stewed a while, put in three pints of Oysters with their liquor, two cloves of Garlic and a little salt, with some Capers, let them stew upon a Charcoal fire softly for three hours or more; then put in some sweet butter, and shake it well together; then garnish your dish with Barberies and Oysters, Capers, Lemmon, and such like, and serve it in. To make a Lark Pye. TAke the Kidney of a roasted loin of Veal, shred it; then take two Eggs, one Nutmeg grated, a little beaten Cinnamon, grated bread, Rosewater and Sugar, with a few Currants, and a little salt, warm this together over a Chaffing dish and coals; then take your Larks clean dressed, and fill their bellies with this, and of the remainder make round balls, than put butter first into your Pie, and then your Larks and balls, preserved Barberies, Dates, Marrow and Sugar; when it is baked, hut in a Caudle made with white Wine, yolks of Eggs, butter and sugar. To boil a breast of Veal. Boil it with water and salt, and a bundle of sweet herbs till it be tender; then take some of the broth, and thicken it with hard Eggs; then dish your Veal, then put in Verjuice, butter and Capers into your sauce, & thicken it with the yolks of raw Eggs beaten, and pour it over your meat, being laid upon Sippets. To stew Pigeons. STew them in white Wine and water; put in whole Mace, whole Pepper and salt, with some Artichoke bottoms tenderly boiled; when they are enough, put in some butter and serve them in. To fry Puffs. TAke half a pint of Flower, a little Cream, and one Egg, a little good butter, and a little Nutmeg; knead it into a paste, and roll it as thin as a Pye-lid; cut them into what form you please, and fry them in lard or Beef suet; serve them in with beaten Cinnamon and Sugar. To make a Hash of Veal. TAke half a leg of Veal and slice it thin, then with the back of a Knife hash it well on both sides; then take sweet herbs chopped very small, and six Eggs, yolkes and whites beaten very well, put them into the dish with the meat and herbs, with a little water and salt according to your taste; beat them throughly with your hands, and put them into the frying Pan; then half fry it with sweet butter, and put it betwixt two dishes with more butter and vinegar, turn it now and then, and let it not stew too fast. To roast a shoulder of Mutton. TAke a shoulder of Mutton and cut off both the flappes, that it may look like a shoulder of Veal; then take parsley and Onions with a little Sampire shred small, and stuff the shoulder of Mutton well with it, and into every place where you stuff it, pour in with a little spoon some liquor of the Sampire; then lay it to the fire, and set under a dish with Claret Wine and butter, baste it with that; then take some other Claret Wine, and put into it a sliced Onion, boil them together, and when your meat is enough, put it into the dish to the Wine and Onions; then put in the juice of a Lemon, and serve it in. To make morning milk Cheese. TAke morning milk and some stroakings while it is warm; then take two quarts of fair water made somewhat hot, or rather seething hot, put it to your milk; then take a good handful of Marigold flowers, stamp them in a wooden dish, with the yolkes of four or five new laid Eggs, then strain them into your milk, and put Runnet to it, and when it is come, break it, and whey it, and put it in a Cheese Moat. To make a Hasty pudding that will butter itself. TAke a quart of Cream and boil it with grated bread, and as many plumped Currants as you shall think fit, with some spice and a little salt; when you perceive it to be enough, put in the yolkes of four Eggs well beaten, and a little Rosewater and sugar; then let it boil a very little, and turn it out into a dish, and serve it in. To roast a Calf's head whole. TAke a Calf's head, and make as little a hole in it as you can to take out the brains; then lay the head in water one night, then dry it with a cloth, and fill it with a Pudding, then roast it and baste it well with butter and a little salt; when it is almost roasted, strew it with grated bread; when it is quite roasted, pour over it Vinegar, Cinnamon, butter and sugar, but first cleave it in sunder. To boil a Salmon, or part of one. Boil it with water and salt and a bundle of sweet herbs; to a tail of Salmon take a quart of Oysters, and stew them in their own liquor with a blade of Mace, and two or three Anchovies, and a few corns of Pepper; when your Salmon is enough, dish it, then take your Oysters and some shrimps boiled, and the shells taken off, with some butter and liquor of the Oysters; beat them together with a spoon till it be thick, then pour it over your Salmon and serve it in: garnish your dish with crusts of Manchet grated, and slices of Lemmon. To make white broth with Capons. TRuss your Capons and boil them with fair water, then put to it in three pints of that liquor, and put to it a quart of Sack, and as much white Wine: slice in two ounces of Dates, put in whole Mace, Cloves, Cinnamon and sliced Nutmegs, boil this in a pipkin till the Dates begin to be tender; then put in the marrow of two bones, and let it boil softly; when your Capons are ready, break twenty Eggs, and take the yolks only, beat them well, and strain them with a little cold broth; then mix them with some of the hot broth, then put into your broth Raisins stoned, and Currans; when it is boiled enough, put in your Eggs and a little Cream, and some Rose-water and Sugar. To make sauce for any Fowl. TAke the gravy of any Meat, Wine, Anchovies, Onion, Butter, and sliced Nutmegs. To souse a Calf's head. Boil it in as much water and salt as will cover it with a bundle of sweet herbs, white Wine and white Wine vinegar, sliced Ginger, whole Mace and Lemmon sliced, boil it till it be tender, then keep it in the souse drink for about a week; when you serve it in, set it upright in a dish, and stick a branch of Rosemary in the mouth and in the eyes; garnish with Jelly and pickled Cucumbers, saucers of vinegar with Jelly and Lemmon mixed with it. To make Cheese loaves. TAke the tender curds of new Milk Cheese, press them very well from the whey, break them as small as you can possible; then take the crumbs of a Cheat loaf, and as much curd as bread, the yolks of eight Eggs and four whites beaten; mingle them with some thick Cream, make them up with a little flower into little loaves, and bake them upon buttered Plates; then cut them open at the top, and put in Rosewater, butter and sugar, with some Nutmegs grated, and stir the crumbs of them together. To roast a Hare in the skin. TAke a Hare, assoon as you have killed her, paunch her and wash her clean; then fill the belly full of butter, and sew it up close; then split it and roast it, and when you think it is almost enough, pull off the skin and baste it, and dredge it, and make Venison sauce for it, it will eat very moist. To make French Bread. TAke a peck of Flower, and a good pint of Ale yeast; strain the yeast into some warm water, knead your past very light, put in but a very little salt, and knead it a great while longer than any other bread; then lay it to rise in a warm cloth before the fire, then having your Oven very hot, make it into three Loaves, wash them over with the yolks of Eggs and Beer, and let them bake four hours; if you would have your bread very excellent, you must add to this quantity the yolks of twenty Eggs, and a little Milk, and a little Sack. To make a spinach or lettuce Tart. TAke spinach or Cabbage Lettuce, boil them in water and salt till they be very tender, than put them into a Cullender to drain the water from them till they be very dry; then lay in the bottom of your Tart thin slices of butter, then stoned Prunes, than beaten Cinnamon and Sugar, than your herbs, then more spice and sugar, then more Prunes and butter, and so close it. To pickle Oysters. TAke your great Oysters, and save the liquor that comes from them, strain it into an earthen Pipkin, put to it some white Wine and white Wine vinegar, whole Pepper, whole Mace, sliced Ginger, Cloves and Bay-leaves with a little salt, when it hath boiled a little put in your Oysters, and let them boil two or three walmes; then take them up and boil your liquor a little longer, and when it is cold put in your Oysters and barrel them up, or keep them in Galley Pots close stopped. To make a Potato Pye. SCald them well and pill them; then put butter into your Pie, then whole Mace, than Potatoes with Marrow, Cinnamon, Mace and Sugar, than butter, so close it, and bake it, and when it is baked, put in some white Wine, butter and sugar, with the yolks of Eggs. To make a Neats-tongue Pie, to be eaten hot. TAke fresh Neat's tongues, boil them in water & salt till they be very tendered, then case them, and when they are cold, cut them in thin slices; then put butter into your Pie, than your Neat's tongue, than a little Pepper, whole Mace, Raisins of the sun and sugar, with some salt, then butter again, so close it and bake it; and when you serve it in, put in white Wine, butter and sugar, and the yolks of Eggs. To roast Pork without the skin. TAke any small joint of Pork, and lay it to roast till it will pill; then pill it and stick it with Rosemary and Cloves, then baste it with butter and salt, make sauce for it with bread, water, Claret wine, beaten Cinnamon boiled together; then put in butter, vinegar and sugar. To make Pig eat like Lamb. TAke a fat Pig, flay it, and cut it in quarters, and truss it like Lamb; then draw it with Parsley and roast it, baste it with butter and salt, and when it is enough flower it, and make sauce for it with butter, juice of Orange and Pepper. To make Cabbage Cream. TAke twenty five quarts of new Milk, set it on the fire till it be ready to boil, and stir it all the while that it cream not; then pour it into twenty several Platters as fast as you can, and when it is cold take off the Cream with a Scimmer and lay it on a Pye-plate in the fashion of a Cabbage crumpled one upon another; do this three times, and between every lair, lay on with a Feather Rosewater and Sugar made very thick. You may take Cream boiled with spice and stirred all the while; then seasoned with Rosewater and strained Almonds, and stir it till it be cold; then take toasts of Manchets cut thin, not too hard, nor too brown, lay them in the bottom of the dish, and lay the Cream upon them; this is very good of itself; but if you please you may add your Cabbage Cream to it; cover it, and so serve them in both together; if you please you may colour some of the Cream, either with red Sanders, Tornsel, Saffron or spinach, and that will make it look very like a Cabbage. To make a Trifle. TAke sweet Cream, season it with Rose-water and Sugar, and a little Mace, boil it a little; then let it stand till it be lukewarm; then put it into such little dishes or bowls as you mean to serve it in; then put in a little Runnet and stir it together; when you serve it in, cast on what Comfits you please. To make thick Cream. TAke sweet Cream, a little Flower finely searsed, large Mace and a stick of Cinnamon, Rosewater and Sugar, let these boil together till it be somewhat thick, then put to it thick Cream and the yolks of Eggs beaten, and let it seeth a very little time for fear of turning; then pour it out, and serve it in cold. To make Creames of Paste or jellies. Boil your Cream and put Eggs into it, as for a Fool, then slice the sweet meats very thin, and boil them; then sweeten it, and put it into a Dish. To make Cakes without Plumbs. TAke four pound of fine Flower, rub it into one pound of sweet butter very well; then with warm Cream and Ale yeast temper it into a paste, put in a little Rosewater and several spices beaten; let it lie by the fire till the Oven heat, and when you make it up, knead into it half a pound of caraway Comfits, three quarters of a pound of biscuit Comfits; make it up as fast as you can, not thick nor cut it too deep; put it in a Hoop well buttered, and wash it over with the white of an Egg, Rosewater, Sugar; then strew it with some Comfits. A Sack Posset without Milk. TAke thirteen Eggs, and while they are beating, take a quart of Sack, half a pound of fine sugar, a pint of strong Beer, let them boil together a while; then take it off and put in the Eggs, stirring them very well; then put it into a Bason, and cover it close with a dish; then set it over a very soft fire till you see it arise with a curd: then serve it in with beaten spice. To preserve Gooseberries, green and whole. PIck them clean, and put them into water as warm as Milk, so let them stand close covered half an hour, than put them into another warm water, and let them stand as long; so do three times, then take their weight in fine sugar and make a Syrup, then put them in and let them boil softly one hour; then set them by till the next day, so do twice, then take them out of that Syrup, and make new syrup, and keep them in it all the year. To make a Coddling Tart. SCald them well & pill them, then rub them through a strainer, and put them into a dish with some Rose-water and Sugar, and some whole Cinnamon, so let it stand over a Chaffing dish and coals a good while close covered, stirring it now and then; then take out the Cinnamon, and fill your Tart and bake it but a little, and when it is enough, pour in a Custard, and let it stand a while in the Oven. To make a Syllabub. TAke a Lemon pared & sliced very thin, cover the bottom of your Syllabub pot with it; then strew it thick with fine sugar, then take Sack or white Wine, and make a curd with some Milk or Cream, and lay it on the Lemon with a spoon, then cover it up to the top of the pot with some Cream and whites of Eggs whipped to a froth, and between every lay of curd you must put sugar. To make a Lemon Syllabub. TAke a pint of new Milk, and half a pint of Creamy, stir them together with a little Rosewater and sugar; then squeeze into it the juice of two Lemons, stir it very well together, and so let it stand an hour, and then eat it. To preserve Lemons to look white. TAke the palest Lemons you can get, and chip them very thin; then put them into a linen cloth, and boil them two hours in fair water, shifting the water sometimes, then cut them & take out the meat; then put them into another water, and let them boil about half an hour without a cloth till you find they are very tender; then take their weight and half in sugar, and to a pound of sugar a pint of water, make a Syrup thereof; then lay the Lemons into a pot, and when the Syrup is no hotter than Milk from a Cow, put it over them, and let them stand a week; then pour the syrup from them and boil it again, and put it to them as before, and let them stand another week; then boil it again and put it to them; so do three or four times till you think they are throughly done, but never boil the Lemons in the syrup, for that spoils the colour. To make a whipped Sillubub. TAke a pint of Cream, put to it half a pint of Sack, and the whites of four Eggs and some sugar, beat it to a froth with a birchin Rod, and as the froth ariseth, take it off and put it into your Sillubub pot till you have filled it above the brim. To make Lemmon Cream. TAke a quart of Cream, keep it stirring on the fire till it be blood warm; then take the meat of three Lemons sweetened well with sugar, and a little Orange flower water, sweeten them so well that they may not turn the Cream; then stir them into the Cream over the fire, with the yolkes of six Eggs; be sure to keep it stirring, and assoon as you see it be thick, take it off, and pour it into a dish, and serve it in cold. To make several pretty fancies. TAke sweet Amonds blanched and beaten with Rosewater; mix them with fine sugar, the whites of Eggs, and Gum dragon steeped in Rosewater, and so make them into what shape you please, and bake them. To make Musk Sugar. TAke four grains of Musk, bruise it, and tie it up in a piece of fine Lawn, lay it in the bottom of a Galley pot; then fill your Pot with beaten sugar, and cover it close, and in a few days it will both taste and smell of Musk; when you have spent that sugar, lay on more, and so do as long as you find any virtue. To make Sugar-plate of the colour and taste of any Flower. BEat your Flowers very well in a Mortar with a little fair water, or Orange flower water; then add some sugar to them, as much as you think fit, and beat them well together; then make it up with Gum dragon steeped, into what shape you please. To make French Biscuit. TAke a peck of fine Flower, two ounces of Coriander seeds, one ounce of Aniseeds, the whites of four Eggs, half a pint of Ale yeast, and as much water as will make it up into a stiff paste, your water must be but blood warm; then make it up in a long great Rowl and bake it, and when it is a day old pair it, and slice it overthwart, than ice it over with fine powder sugar and Rose-water, and the white of an Egg, and put it into the Oven a while; then take it out, and keep it in Boxes all the year. To make fine Gingerbread. TAke three stale Manchets, grate them, dry them, and beat them; then sift them thorough a fine sieve; then put to them one ounce of Ginger beaten and seared fine, as much Cinnamon, half an ounce of Aniseeds, and half an ounce of Liquorice, half a pound of sugar; boyll all these together with a quart of Claret Wine till it come to a stiff paste; then mould it on a Table with a little Flower, and roll it very thin, and print it in moulds; dust your moulds with some of your powdered spices. To candy any Spices with a Rock Candy. TAke a pound of fine Sugar, eight spoonfuls of Rosewater, and a six penny weight of Gum Arabic; boil them together to a Candy height; then put it into an earthen Pipkin; then put in your spices, having first been steeped in Wine or Rosewater one night, and dried in a cloth; then cover it with a Saucer, and lute it with clay that no air may enter; then keep it in a hot place for three weeks, and it will candy hard. You must break your Pot with a Hammer, or else you cannot get them. Thus you may candy Oranges and Lemons that are preserved, or any other Fruit. To candy Oranges or Lemons after they are preserved. TAke them out of the syrup and drain them well, then boil some sugar to a Candy height, and lay your pills in the bottom of a five, and pour your hot sugar over them; then dry them in a stove or warm oven. To preserve Oranges after the Portugal fashion. OPen them at one end and take out all the meat, then boil them in several waters till a straw may go thorough them; then take their weight and half of fine sugar, and to every pound of sugar a pint of water, boil it and skim it, then put in your Oranges and boil them a little; then set them by till the next day, then boil them a little more; then take them up, and fill them with preserved pippins, and boil them again till you think they are enough; and if you will have them jelly, you must make a new syrup with the water wherein some sliced pippins have been boiled, and some fine sugar, and that will be a stiff jelly. To make Wafers. TAke a pint of flower, a little cream, the yolks of two eggs, a little rose-water, with some seared cinnamon and sugar, work them together, and bake them thin upon hot irons. To make a good sort of Whisky. TAke two gallons of good Aqua vitae, four ounces of the best liquorice bruised, four ounces of aniseeds bruised, put them into a wooden, glass or stone vessel, and cover them close, so let them stand a week, then draw off the clearest and sweeten it with Malassoes, then keep it in another vessel, and put in some dates and raisins stoned; be sure to keep it very close from the air. To make the brown Metheglin. TAke strong ale-wort, and put as much honey to it as will make it strong enough to bear an egg, boil them very well together, then set it a-cooling; and when it is almost cold put in some ale yeast, than put it into a strong vessel; and when it hath done working, put a bag of spice into the vessel, and some lemon pill, and stop it up close, and in a few days it will be fit to drink; but the longer you keep it, the better. To dry Cherries. TAke six pounds of Cherries, stone them, and take a pound of sugar and wet it with the juice of the Cherries and boil it a little; then put in your Cherries, and boil them till they are clear; then let them lie in the syrup a week, then drain them from the syrup; then lay them on thin boards or sheets of glass to dry in a stove, turn them twice a day; then when they are dry, wash off the clamminess with warm water, and dry them a little longer. To make good Cherry wine. TAke the syrup of these Cherries, and when it hath stood a while, bottle it up, and tie down the corks, and in short time it will be very good pleasant wine. To make a very fine Custard. TAke a quart of cream, boil it with whole spice, then beat the yolks of ten eggs, and five whites, mingle them with a little cream; and when your cream is almost cold put your eggs into it, and stir them very well, then sweeten it; and take out your Custard into a deep dish and bake it; then serve it in with French comfits strewed on it. LADIES, I Hope you will say I am better than my word; for here are two hundred very good Receipts added to what was before; I pray practice them carefully, and then censure or esteem Your Friend and Servant, Hannah Wolley. FINIS.