The Complete ENGLISH and FRENCH COOK: DESCRIBING The best and newest ways of ordering and dressing all sorts of Flesh, Fish, and Fowl, whether Boiled, Baked Stewed, Roasted, Broiled, fricassee'd, Fried, Soused, marinated, or Pickled; with their proper Sauces and Garnishes: Together with all manner of the most approved Soops and Potages used, either in England or France. 〈◊〉 the most Experienced Cooks in London and Westminster. The second Edition.  
LONDON: Printed for William Miller, at the Gilded Acorn. in St. Paul's Churchyard, where Gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers Speeches, and other sorts of Speeches, and State matters; as also books of Divinity, Church-Government, Humanity, Sermons on most Occasions, etc. 1690.   

THE EPISTLE TO The Lovers of the Art OF Cookery.  
WE do here present you with the plainest and best digested Method in the Art of Cookery yet extant, for Dressing of all sorts of Flesh, Fish, Fowl, whether Boiled, Baked, Stewed, Roasted, broiled, fricassee'd, Fried, marinated or Sonced; with the best Sauces, New A-la-mode, Soops and Potages: It's full and plain, so that from the Maid to the Master Cook all may reap benefit. Farewell.   

How to Boil all sorts of FISH, FLESH and FOWL, according to the latest and most approved experience in COOKERY.  

FISH boiled and stewed.  

Bream stewed.  
HAving very well scaled your Bream and throughly washed it, do not forget to preserve its blood, in which you must stew your Bream, by adding thereto Claret, two slices of Ginger razed, the pulp of three quarters of a pound of Prunes boiled and strained into the Broth, Vinegar, Salt, and an Anchovie or two; some sweet Herbs with Horseradish root stamped and strained: Let not your Fish have more Liquor than will just cover it; being enough, take some Butter with a little Vinegar, in which the Bream was stewed, and beat them up together; then dish up your Fish, pouring the Butter thereon, and garnish your Dish with Barberries, Oranges and Lemons.   

Base boiled to be eaten hot.  
Save the Livers, Rows or Spawns of your Base, than scale and wash them well; having so done, boil them up in Water, Wine-Vinegar, Salt, some sweet Herbs, Lemons sliced, with three whole Onions; then take a lear of drawn Butter, large Mace, whole Cinnamon, a whole Nutmeg quartered, with three Anchovies dissolved therein; having disht it up, pour on your lear, and let your garnish be fried Oysters and Bay-leaves. This seasoning will not be improper for Mullet or any other sort of Fish.   

Carp stewed.  
Save the blood of your Carp, dress him and take out his Gall; then scotch him on the back, and put him into a Stew-pan with a quart of White-wine, half a dozen blades of large Mace, a dozen Cloves, three races of Ginger sliced, two slit Nutmegs with a Faggot of sweet Herbs, three large Onions whole, four or five Bay-leaves, and some Salt, stew all these together, but put not your Carp in till the Pan boil, and then too with five ounces of sweet Butter: Let your fire be a quick Charcoal fire; when it is enough, dish it in a large dish, pouring thereon your Sauce commixed with the Spices, laying on Lemon sliced with Lemon-pill or Barberries; let your garnish be dried Manchet grated and searsed, with carved Sippets laid round the dish. At great Festivals garnish the body with stewed Oysters, and fried batter made of several colours by the juice of Herbs, as Violets, Saffron, spinach, etc. dissolving therein an Anchovie or two.   

Another most excellent way.  
Take a living Carp and scale it, then dry it with a cloth, and open the belly, taking out the entrails, then wash the blood into a Pipkin with a pint of Claret, with Vinegar and Water, some sweet Herbs, two whole Onions, half a pound of Butter or more; stew these together three quarters of an hour softly; then laying your Toasts in the bottom of the Dish, serve it up with Sippets, pouring some of the broth on, and garnishing it with Rosemary.   

Cockles stewed.  
Wash them well with Vinegar, and boil them before you take them out of the Shells, than put them into a Dish with Claret Vinegar, a handful of Capers, Mace, Pepper, Salt, a little grated Bread and Time minced, with the yolks of three Eggs chopped very small; stew these together till they are enough, then put in a good spill of Butter, rubbing the Dish with a clove of Garlic. Crawfish, Shrimps or Prawns may be done the same manner, making what variety of garnish you please with the shells only.   

Crabs stewed.  
Take Crabs and boil them till they are enough, then take the meat out of the shells, and having put it into a Pipkin, some Claret, Wine-Vinegar, minced Time, Salt, grated Bread, Pepper, sweet Butter, Capers, large Mace, and the yolks of four Eggs boiled hard and chopped very small; stew these together till they are enough, then rubbing the Dish with a clove of Garlic, serve them up.   

Cod's head dressed after the best manner.  
Cut your Head so large beyond the Gills, that you may have a pretty quantity of the Body with it; then boil it in Water and Salt, then have in readiness a quart of Cockles, with the shelled meat of two or three Crabs, put these into a Pipkin with almost half a pint of White-wine, a bunch of sweet Herbs, two Onions, a little large Mace, a little grated Nutmeg, and some Oyster liquor; then boil it till the liquor is wasted, then add to it two ladlefuls of drawn Butter, than dish up your Cod's head on Sippets, draining it first very well over a Chafingdish of coals: Then cut your Pease or Spawn in thin slices, and the Liver in pieces, take likewise the Gill and pick out the bones, and cut it as you did the other; dish up your Spawn round about the Cod's head, and some on the top, and put all over it the Gill and Liver; then pour your lair on it with some drawn Butter upon that again, sticking all your Gill-bone with Oysters fried in Butter, and stick them on the Spawn also; then grate on Nutmeg, and dish it up very hot, garnishing your Dish with Lemon and Bay-leaves.   

Eels boiled.  
Take them and draw, flay, and wipe them clean, having cut them in pieces, boil them in White wine, Water, Oyster liquor, large Mace, three or four Cloves bruised, Salt, spinach, Sorrel, Parsley grossly minced, an Onion, Pepper, and an Anchovie; dish them up on Sippets, broth them with their own broth, beating up a lear with good Butter, yolks of Eggs, with slices of Lemon, and some Lemon-pill.   

Eels stewed.  
Draw your Eels and flay them, and cut them into pieces four inches long, than put them into a Stew-pan with as much Claret as will just cover them, mingled with some Water, strip some Time and put to them, with sweet Marjoram, Savory pickled, Parsley and large Mace, be sure to stew them enough, then serve them on Sippets, stick Bay-leaves round the Dish, garnish the Meat with sliced Lemon, and the Dish with fine grated Manchet.   

Flounder or Gudgeons boiled after an excellent manner.  
Take a few sweet Herbs, tops of Time, sweet Marjoram, Winter-savory, tops of Rosemary, some whole Mace, some picked Parsley, and boil them in a quart of White-wine and Water, the quantities not exceeding each other: these ingredients having boiled some time together, then put in your Flounder, and scum your Pan very well; then add to them a crust of Manchet, five ounces of sweet Butter, season all with Salt, Pepper and Verjuice, and so dish it up.   

Flounder stewed.  
Take large Flounder and scotch them, then lay them in a deep Dish with a pint of the best Salad Oil poured round about, a pint of Claret and White-wine Vinegar equally mixed, and let there be two or three races of Ginger sliced, some whole Cloves, and a blade or two of Mace, a Nutmeg sliced, a faggot of sweet Herbs, with two or three cut Onions, stew all these together; when they are enough serve them up on Sippets: then take a handful of Parsley minced very small, and put it green into your lair, letting it boil but a little while, then pour it upon your Fish, garnish your Dish with sliced Lemon and green Parsley.   

Gurnet red or grey, by some called Knowds, how boiled.  
Draw your Gurnet and wash it clean, then boil it in Water and Salt, with a faggot of sweet Herbs; then take it up and pour upon it Butter, Verjuice, Nutmeg and Pepper, thicken it with the yolks of three newlaid Eggs; let your Dish be garnished with sliced Lemon or Barberries.   

Jacks, if small, how to stew.  
Take your Jacks and cut off the heads of them, than put them into Balls of forced Meat made of Fish, so that the heads may be upright; indore them over with yolks of Eggs and so bake them; drawing them out, cut them in pieces, and stew them up in a Dish with White-wine, Water, Salt, Vinegar, sweet Herbs, some Anchovies, Mace, sliced Ginger and Nutmeg; but put not in your Pike till the liquor boils, and then let them be accompanied with some small forced Fish-balls, yellow, green and white, which you may colour with juice of Herbs; having turned them once or twice, take out your Jack-heads so forced, and set them round in the Dish; then take out the bodies with a slice, and place them to the best advantage between and about them all over the Dish: Put Smelts fried very stiff in the mouths of your Jacks, your forced Meats being round about them; for variety you may make use of fried Oysters, with other small fried Fish.   

Lobsters stewed.  
Take some large Lobsters, being boiled, break the Meat small, though you must break the shells as little as possible may be; then put the Meat into a Pipkin, adding thereto Claret, White wine, Vinegar, sliced Nutmeg, Salt and some Butter, stew these together an hour softly: being stewed almost dry, put to it some more Butter, stirring it well together, then lay very thin Toasts in your Dish, laying the Meat thereon: or you may put the Meat into the shells, garnish the Dish about with the Legs, and lay the Barrel over the Meat with some sliced Lemon: If in the Summer, garnish your Dish with well-coloured Flowers; if in the Winter, with such as you can procure pickled.   

Lamprels boiled.  
Wash your Lamprels, but take not out the guts, then cut them in pieces about an inch long, putting into a Pipkin twice as much Water as will cover them; seasoning the Liquor with Pepper and Salt, and thickening it with three or four Onions, a little grated Bread, and a little Barm or Ale-yeast; then shred a handful of Parsley, a little Winter-savory, and Time very small: Let all boil till half the broth be consumed; then put in half a pound of sweet Butter, give it a walm or two and serve it up.   

Mullets boiled.  
Take a large Mullet, having trust it round, put it in your Kettle; adding to your Water Salt, and a handful of sweet Herbs, making your Water boil before you put in your Fish, which must be tied up in a clean cloth: having put in with your Fish a pint of White wine Vinegar, let it boil till your Fish swim; then take the Rivet and a pint of great Oysters, and as much Vinegar as their Gravy, four blades of Mace, with a little gross Pepper, boil all these in a Pipkin together, till your Oysters are enough, then strain the yolks of four Eggs, with half a pint of Sack; having put in a little Butter and Sugar, put in also your Wine and Eggs, then serve it on Sippets, pouring on the Broth, scrape on Sugar and eat it hot. With this Broth you may boil a Pike, nay, a Capon, if you will but add some roasted Chestnuts steeped in Sack.   

Muscles stewed.  
Take Muscles, wash them clean, and boil them in Beer and Salt; then take them out of the shells, and beard them from Gravel and stones; fry them in clarified Butter, then pour away some of the butter, and put to them a Sauce made of their own Liquor, some sweet Herbs chopped, a little White wine, Nutmeg, the yolks of four or five Eggs dissolved in Wine-Vinegar, Salt and some sliced Orange; give these materials a walm or two in a Pipkin, and so serve them up in Scollop-shells.   

Oysters stewed the best way.  
Take a pottle or three pints of large great Oysters, parboil them in their own Liquor, then wash them in warm Water, wipe them dry, and pull away the Fins; flower them, and fry them in clarified Butter very white: then take them up and put them into a large Dish with White-wine, a little Vinegar, five ounces of sweet Butter, some grated Nutmeg, large Mace, Salt, and three or four slices of an Orange; stew them but a little while, and dish them up on Sippets, pouring on the Sauce, and running it over with beaten Butter, garnishing it with sliced Orange or Lemon.   

Pike boiled after an excellent manner.  
Take a Pike, and having cleansed the Civet, trust him round, and scotched his back, put him into boiling Water and Vinegar, two parts Water, and the third Vinegar, with some Salt; be sure you boil him up quick: Let your Sauce be made of White-wine-Vinegar, Mace, whole Pepper, two dozen of Cockles boiled out of their shells and washed clean, a faggot of sweet Herbs, the Liver stamped and put to it, with a Horseradish scraped or sliced, boil all these together; dish your Pike on Sippets, and beat up your Sauce with some good sweet Butter and minced Lemon: You may garnish your Dish any how as you please.   

Pike stewed. (In the same manner may be stewed Carp, Bream, Barbel, Chevin, Rochet, Gurnet, Conger, Tench, Perch, Base or Mullet, or the like.)  
This is the City fashion: Take any of the aforesaid Fish, and having drawn and cleansed it from blood or other impurities, lay it in a Dish, putting thereto as much White-wine as will only cover it, and set a stewing: When it boils, put in the Fish and scum it, and put to it some large Mace, whole Cinnamon, and some Salt; being finely stewed, dish it on Sippets, then thicken the Broth with the yolks of three or four Eggs, some thick Cream, Sugar and beaten Butter; give it a walm, and pour it on the Pike with some boiled Currants, and boiled Prunes laid all over it; also Mace, Cinnamon, some knots of Barberries and sliced Lemon, scraping on some Sugar.   

Plaice boiled.  
Take good large Plaice, and boil them in White wine, Vinegar, large Mace, two or three Cloves and Ginger sliced: Being boiled, serve them in beaten Butter with juice of Sorrel strained, Bread, sliced Lemon, Grapes or Barberries.   

Plaice stewed.  
Make choice of the fairest you can get, and having drawn, washed and scotched them, fry them a little; having so done, remove them into a Stew-pan, putting thereto some White-wine, grated Nutmeg, Wine-Vinegar, Butter, Pepper and Salt: And thus stew them with slices of Oranges or Lemons.   

Prawns, Shrimps, or Craw-fish stewed.  
First boil, then pick, and afterwards stew them in some Claret-Wine, sweet Butter, Nutmeg and Salt; dish them in Scollop-shells, and run them over with beaten Butter, with juice of an Orange or Lemon.  
You may for variety sake take any of the aforesaid Shellfish, and stew them in Butter and Cream, serving them in Scollop-shells.   

Perches boiled an excellent way.  
Lay your Perches scotched in a deep Dish, with a pint of the best Salad Oil you can get, half a pint of White-wine, with the like quantity of Wine-Vinegar, two races of Ginger sliced, some whole Cloves and Mace, a Nutmeg sliced, and a faggot of sweet Herbs with two Onions cut not very small; let these be the seasoning for your Pan: then let your Liquor boil up your Fish very quick; then blanche them on both sides, and dish them on Sippets; after this, take a little White-wine, Gravy and Vinegar, with grated Nutmeg, and a handful of Oysters cut in pieces, put these all over your Fish, causing them to boil almost in the Dish before you send it up; pour drawn Butter over all, and garnish your Dish with Barberries and Lemons.   

Salmon boiled the best way after the City fashion.  
Having chined your Salmon, take a side thereof or more, and cut the pieces into a reasonable bigness, wipe it only from the blood, but do not wash it; then take no more Wine and Water (of each an equal proportion) than will cover it: Having made the Liquor, boil with a handful of Salt, and then put in your Salmon, making it boil up quick, adding a quart of White-wine-Vinegar, keeping up a stiff fire, it will be boiled in half an hour; then take it off, and let it cool, keeping it in a broad bottomed Earthen Pan with the Liquor: but if you intent it shall be eaten hot, dish it up presently, and Sauce it with Butter beaten up thick with Water, adding thereto the yolks of three Eggs dissolved therein, some of the Liquor, grated Nutmeg, sliced Lemon poured thereon: garnishing the Dish with fine sierced Manchet, Barberries sliced, Lemons, Spices, and some greene's fried.   

Salmon stewed.  
Take a Jowl or Rand of Salmon, and first fry it, after that stew it in a Dish on a chafing Dish of Charcoal with some Claret Wine, large Mace, sliced Nutmeg, Salt, Wine-Vinegar, sliced Orange, and some sweet Butter: When enough, and the sauce thick, Dish it on Sippets, lay the Spices on it with some slices of Orange; garnish the Dish, with some stolen Manchet, grated and finely sierced.   

Sols boiled.  
Take the Sols, draw and flay them; then boil them in Vinegar, Salt, White-wine and Mace, but let the Liquor boil before you put them in; being enough, dish them up on carved Sippets; let your garnish be Mace, sliced Lemons, Goosberries, Grapes or Barberries, and beat up some Butter thick with the juice of Oranges, and run it over the Fish: For variety sake place all over your Sols some stewed Oysters.   

Sols stewed a very good way.  
Take a pair of Sols, lard them with watered Salt-Salmon; then lay them on a smooth board, cutting your lard all of an equal length; on each side lair it but short, than flower your Sols, and fry them in strong Ale till they are half done; then put them in a dish with half a dozen spoonfuls of white Wine, three of Wine-Vinegar, three ounces of sweet Butter, some slices of Orange with Salt, and some grated Nutmeg, cover the Dish whilst they are stewing; being enough, dish them up with slice of Lemon, beaten Butter, with the juice of Oranges.   

Sturgeon boiled.  
Take a Rand and cut it into square pieces as big as a crown piece, stew them in a broad-mouthed Pipkin with three or four large Onions, some large Mace, three or four Cloves, Pepper, Salt, some sliced Nutmeg, two or three Bay-leaves, some White wine, and Water, Butter, and a race of sliced Ginger, stew them well together, and serve them on Sippets, running them over with beaten Butter, sliced Lemon and Barberries; let the garnish be the same.   

Smelts stewed.  
Take a deep Dish, and put your Smelts therein, put to them a quarter of a pint of White wine, three ounces of Butter, some great Pepper, a handful of Parsley, three or four sprigs of winter Savory, and as much of Time shredded small, with the yolks of three Eggs minced: when you put in your Fish, let these accompany, stewing them together, and now and then turning them with the Fish: when enough, serve them up on Sippets, placing a top some bunches of Barberries pickled, scraping Sugar thereon.   

Scollops stewed.  
Boil them very well in White wine, fair Water and Salt; take them out of the shells, and stew them with some of the Liquor, Elder Vinegar, a few Cloves, some large Mace, and some sweet Herbs chopped very small: being throughly enough, serve them up in their own shells with beaten Butter, and the juice of Oranges.   

Tortoise stewed.  
Take a Tortoise and cut off his head, feet and tail; and boil the body in Wine, Salt and Water: being enough, uncase the meat from the shell, and stew it in a Pipkin with some Butter, White wine, some of the Broth, a couple of whole Onions, Time, Parsley, Winter-savory, and Rosemary minced: when enough, serve it on Sippets.   

Turbet boiled, or, as some call it, Calvere●  
Having drawn your Turbet, wash 〈◊〉 clean; then take an equal quantity of Water and Wine with some Salt, and bo●● it therein; not putting it in till the Pa● boils, adding thereto some sliced Onions large Mace, a Clove or two, some slice● Ginger, whole Pepper, and a bundle of sweet Herbs; scotch the Turbet on the white side very thick overthwart one way only; this must be done before you put it in. Being half boiled, put in some Orange-pill ● being enough, dish it up with the Spices Herbs, some of the Liquor, Onions and sliced Lemons.  
In the like manner you may dress Holyburt, only let your Sauce be beaten Butter, sliced Lemon, Herbs, Spices, Onions and Barberries.   

Trout stewed.  
Take three or four Trout or more according to their bigness, and put them in a Dish with somewhat more than a quarter of a pint of Sack, or instead thereof White wine with a piece of Butter about the quantity of a Tennis-ball, a little whole Mace, some Parsley, a little Winter-savory and Time minced all together; which done, put them to the Trout: ●et these stew about a quarter of an hour, ●hen take the yolk of a hard Egg, and mince it small, stewing your Trout therewith, then dish up, pour the Herbs and ●iquor all over them; scraping Loaf-sugar ●hereon, and serving them very hot to ●he Table.   

Whiting stewed, and how to make a Broth thereof.  
Take a quantity of Wine, and the like of Water, and put it over the Fire in a deep dish; add thereunto a race of Ginger sliced, a little large Mace, a Nutmeg quartered, with a faggot or two of sweet Herbs, as Marjoram, Time, etc. with Parsley, not forgetting with Salt to season your Broth: When it hath boiled a little while, put in your Whiting, but be careful you place them so as you intent to serve them up; and putting some Butter to them, let them boil a pace; in a little time they will be enough: When they are boiled, pour away all the Liquor from them into a Pipkin, and set it on the Fire again with your Spice and sweet Herbs that were in it before; then take a handful of Parsley and mince it small, with a little Fennel and Time, and let them boil with the Fish-broth; then take the meat of two Crabs, with the Carcase of a Lobster, the yolks of three Eggs, a ladle of drawn Butter; beat all these together with some of the said Liquor, stirring it in the Pipkin till it thickens; then shift out your Whiting on Sippets, as you would have them, dish up, pouring on your lair as it comes from the Fire; in the same manner you may order Smelts or Gudgeons. The Broth is not only very palatable, but exceeding wholesome and comfortable to a weak stomach.    

Flesh of all sorts (excepting Fowl) boiled or stewed.  

Breast of Veal boiled.  
TAke a good middling Breast of Veal that is white and fat, bone it and beat it well, then wash it dry: after this put to it a handful of sweet Herbs, Parsley, and a little Sage minced small with a few Cloves, Mace and Nutmeg beaten, mixing therewith a little Salt. Do not forget to wash over the inside of your Veal with the yolks of Eggs, and strew your Herbs all over, then over that lay some slices of Bacon cut thin, dipped in the yolks of Eggs; having so done, roll it up in a Choler, and bind it hard with pretty broad Filleting: When it is enough, cut the Choler into nine or ten pieces, laying on every piece some Bacon; dish it on Sippets, and let your lair be Gravy and strong Broth, sliced Nutmeg, all beaten up thick with drawn Butter, and two yolks of Eggs; run these over your meat: let your Dish be garnished with slices of Bacon fried in the yolks of Eggs.   

Breast of Mutton stewed.  
Joint your Breast of Mutton very well, then farce it with sweet Herbs and minced Parsley; after this put it into a deep stewing Dish with the right side downwards, adding thereto as much White wine and strong Broth as will stew it; then set it over a large chafing-Dish of Coals, putting therein two or three great Onions, a faggot of sweet Herbs, and a little large Mace: being almost enough, take a handful of spinach, Endive and Parsley, and put to it: Then dish it up with so much Broth as is sufficient, thickened with the yolks of Eggs and drawn Butter; then pour on the lair with the Herbs on the top, and on that some Capers and Sampire stewed therewith, and garnish the dish with Lemon or Barberries.   

Beef Collops stewed.  
Cut from a buttock of Beef some thin slices, crossing the grain thereof: having hacked them with the Back of your knife, fry them in sweet Butter; being brown, put them into a Pipkin, with some strong Broth, some White wine, a little Nutmeg, and so stew it very tender: About a half hour before you serve it up, add to it some Mutton Gravy, Elder Vinegar, with two or three Cloves; after it is disht, put to it some drawn Butter, with the juice of Oranges, and some slices thereof on the top of it.   

Buttock, Rump, Chine, Brisket, Sirloin, Rib, Flank or Fillet of Beef powdered how to boil.  
Take your choice of which you please, and in hot weather give it no longer powdering than five or six days, but as long again in the Winter; if you stuff it, let it be with all manner of sweet Herbs, with fat Beef minced, and some Nutmeg; so serve it (after it hath boiled a sufficient while) on Brews with Cabbage boiled in Milk and drawn Butter run all over: garnish your dish with Parsley, and Carrots sliced into several shapes.   

Calf's feet stewed.  
Take your Calf's feet and split them in the middle; after you have blanched them, being boiled very tender, and having taken from them the great bones, place them in a Stewing-dish, with some strong Broth, three pretty large Onions, a Faggot of sweet Herbs, with Salt and a little large Mace: when you perceive it boils, then put unto it a handful of Parsley, spinach and sweet Herbs minced with a large handful of Currans: The Feet being stewed, beat the yolks of two or three Eggs with some Sugar and Butter; and with that thicken your lair, and a little drawn Butter: dish up your Calf's Feet on Sippets, and pour on your Broth.   

Calf's head stewed.  
First boil your Calf's head in water half an hour; then take it up and pluck it all to pieces, and put it into a Pipkin with Oysters and some of the broth it was boiled in; adding thereto a pint of Claret, a quarter of a pound of middling Bacon sliced, first parboiled, ten roasted Chestnuts split, the yolks of four Eggs, sweet Herbs minced, and a little Horseradish root scraped: Let these stew together an hour, let your Brains be parboiled and chopped a little, and strew thereon a little Ginger and grated Bread, or make a little Batter with Eggs, Ginger, Salt and Flower, putting in some juice of spinach to make them, when fried, look green: when the meat is dished, lay these fried Brains, Oysters, the Chestnuts, and yolk of Eggs thereon, so serve it up hot with Sippets.   

Haunch of Venison boiled.  
Take a Haunch of Venison and set it a boiling (having a little powdered it before) then boil up four or five Collyflowers in strong broth, and some Milk: When they are boiled, put them forth into a Pipkin, adding to them drawn Butter, and keep them by the Fire in a warm condition: then boil up three or four handfuls of spinach in strong broth: when they are enough, pour out part of the broth from them, and put in a little Vinegar, a ladleful of drawn Butter, and a grated Nutmeg; your Dish being ready with Sippets in the bottom, put in your spinach thereon round towards the Dishes side: your Venison being boiled, take it up and lay it in the middle of the Dish, and lay your Colliflowers all over it; then pour on your drawn Butter over that: Lastly, garnish it with Barberries, and your Dish with some green Parsley minced.  
For variety sake you may force your Venison with a handful of sweet Herbs, and Parsley minced with Beef-suet, and yolks of Eggs boiled hard; seasoning your forcing with Pepper, Nutmeg, Ginger and Salt.   

Lamb's head boiled.  
First take out the Brains and make a Pudding thereof; being boiled and cold, cut it into bits, then mince some Lamb with Beef-suet, and put to it some grated Bread, Nutmeg, Pepper, Salt, some sweet Herbs minced with four or five raw Eggs: work these all together, and fill the Lamb's head therewith: Having well cleansed and dried the head beforehand, then stew it between two Dishes with some strong broth; what remains of this forcing, work it into balls, and let them boil with the head, adding therewith some White wine, a whole Onion, three or four sliced Pippins, some pieces of Artichokes, Sage leaves, large Mace, with Lettuce boiled and quartered, and put into beaten Butter; being finely stewed, dish it up on Sippets, and put the balls with the other materials thereon; then broth it, and run it over with beaten Butter and Lemon.   

Lamb's head stewed.  
Having cleft the head and taken out the Brains, washing and cleansing it from all its filth and impurity, set it a boiling in some strong broth; having scummed it after boiling, put in two or three blades of large Mace, some Capers, some Pears quartered, a little Claret, Gravy, Marrow, and some Marry-gold Flowers; when stewed enough, serve it on carved Sippets, and broth it, laying on sliced Lemon, scalded Goosberries or Barberries.   

Loyn of Lamb stewed.  
Let your Loin be cut into steaks pretty large, put it into a Pipkin with so much Water as will cover it: when it simmers scum it, and then put to it Capers, Sampire, the bottoms of some Artichokes, four or five blades of large Mace, half a Nutmeg sliced, Verjuice and Salt; give them the space of an hour to be stewed in, than dish up your Lamb tenderly, blowing off the fat: put into the broth scalded spinach and Parsley minced with scalded Goosberries, a piece of Butter; shake it well, dish it and serve it up on Sippets.   

Leg of Lamb boiled.  
Take Kidney suet, and cut it into square pieces about the bigness and length of your Finger; then thrusting your knife into seven or eight places of the meat, put those pieces of suet into each particular hole; then boil your Lamb, remembering to turn it often, take heed of overboiling it; then boil a good handful of Parsley tender, mince it small with your knife; then warm a quarter of a pint of White wine Vinegar over some Coals, with Butter about the quantity of an Egg; put in also some clusters of Barberries either boiled or pickled; then dish up your meat on Sippets, pouring the sauce thereon.   

Leg of Pork.  
Having laid your Leg of Pork in salt about some nine days, stuff it with Parsley and Sage, or you may boil it without stuffing, having in readiness a handful of boiled Sage, mince it very small, and put it into a little strong broth with Butter and Pepper, then take up your Turnips, being boiled tender, and toss your Sage and them together with more drawn Butter; having dished up your Pork, lay your Turnips over.   

Legs of Veal and Bacon boiled.  
Take pretty big Lard, and therewith lard your Leg of Veal all over, joining some Lemon-pill to your Lard; then get a piece of middle Bacon, and boil the Veal therewith: when your Bacon is enough, cut it into slices, and season it with Pepper, and dried Sage incorporated together; dish up your Veal with your Bacon round about it, and send with the serving it up some Saucers of Green-sauce, strowing over it Parsley and Barberries; and that you may not be ignorant of the making it, take two handfuls of Sorrel, and beat it well in a Mortar, squeeze out the juice of it, and put thereto a little Vinegar, Sugar, drawn Butter, and a grated Nutmeg, set it on the Coals till it be hot, then pour it on your Veal and Bacon.  
But to make Green-sauce to be served up in Saucers, you must do thus: Take two or three handfuls of Sorrel, beaten in a Mortar with two Pippins quartered, after paring adding thereto a little Vinegar and Sugar.   

Legs, Necks, and Chines of Mutton boiled.  
Take either of the aforementioned Joints, and lard them with a little Lemon-pill; then boil it in Water and Salt, with a faggot of sweet Herbs; then take a pint and a half of Oysters well washed, and put them into a Pipkin, with some of their own liquor, a little strong broth, and half a pint of gravy, as much White wine; put to them two or three whole Onions, some Time, grated Nutmeg, and two or three Anchovies, so let them boil together; then beat up three or four yolks of Eggs in a little of the said broth to a convenient thickness, with a ladleful of drawn broth amongst it; then dish it up on Sippets, then overrun it with lair, placing your Oysters on the top thereof; then serve it up garnished with Barberries or Lemon.   

Neat's Tongues boiled.  
Take a Neat's Tongue and boil it in Water and Salt, or you may salt it a little, and only boil it in Water till it be tender; then blanche it, dish it and stuff it with minced Lemon, mince the Pill and strew all over it, then run it over with drawn Butter.   

Neat's Tongues stewed.  
Make a hole in the butt-end of the Tongue, and take the meat and mince it with Beef-suet, season it with Salt, Nutmeg, sweet Herbs minced, the yolks of two raw Eggs, Pepper, Ginger, and mingling all together, stuff the Tongue therewith, then wrap it in a cawl of Veal, and boil it till it will blanche; then with some Claret, Gravy, Cloves, Mace, Salt, Pepper, grated Bread, sweet Herbs minced small, fried Onions, Marrow boiled in strong broth, stew it in a Pipkin; when it is ready serve it up on Sippets, laying over it Grapes, Goosberries, sliced Lemon or Oranges, run it over with beaten Butter, garnishing the dish with stolen grated Bread.  
You may otherwise stew Neat's Tongues in a Pipkin with Raisins, Mace, sliced Dates, blanched Almonds, Marrow, Claret wine, Butter, Salt, Verjuice, Sugar, strong broth or Gravy, slicing the Tongue withal: being throughly stewed, dissolve the yolks of half a dozen Eggs in some Vinegar, and dish it up on fine Sippets, with Lemon, running beaten Butter over all.   

Ox Cheeks boiled.  
Take a pair of Ox Cheeks and bone them: then put them six or seven hours in Water to soak, then cleanse them from their blood, paring the rough of the Mouth, taking out the balls of the Eyes; then stuff them with Beef-suet, hard Eggs, sweet Herbs, Pepper and Salt, mingle all together, and let your stuffing be on the inside, pricking the two Cheeks together, then boil them alone, or with other Beef; being tenderly boiled, serve them up on Brews with interlarded Bacon or Pork Sausages: let there be on each side of the dish saucers of Green-sauce or Mustard.   

Ox Cheeks boiled to be eaten cold with Salad.  
Bone your Cheeks and cleanse them, then steep them in White wine twelve hours; then season them with Nutmegs, Cloves, Pepper, Mace and Salt, roll them up, boil them tender in Water, Vinegar and Salt, press them; and being cold slice them into thin slices, and serve them with Oil and Vinegar.   

Pig sucking boiled.  
Take a young sucking Pig, and lay him round with his tail in his Mouth in a Kettle, covering it with fair Water, and casting in a good handful of Salt, a handful of Rosemary, Time, sweet Margerum and Winter-savory: when half boiled, take him up and flay the skin from him; then take him and quarter him, and lay him in a Stew-pan, with Prunes, large Mace, Currans; then take him up being enough, and lay him in Sippets with the aforesaid ingredients poured upon him.   

Rabbits boiled.  
Prick down your Rabbits heads to their shoulders, and that is the way to truss them for boiling, gathering up their hind Legs to their Belly: you may lard them with Bacon, if you please, or let it alone, and so boil them up white; being boiled, take the Livers and mince them small with fat Bacon boiled, then put it to half a pint of White wine, strong Broth and Vinegar, all making but that quantity; then let it boil with some large Mace, add thereunto a little Parsley minced with some Barberries, and a ladleful of drawn Butter; dish up your Rabbits on your Sippets pouring your lair all over them, and garnish your dish with Lemons and Barberries.   

Shoulder of Mutton boiled.  
Do not above half boil your Shoulder of Mutton; then slice the fleshy part into thin slices, leaving some about the blade-bone; preserve the Gravy, and put the Mutton into a Pipkin, with some of the broth in which it was boiled; a little grated Bread, Oyster liquor, Vinegar, Bacon sliced thin and scalded, a quarter of a pound of Sausages stripped out of their skins, large Mace, and a little sliced Nutmeg: When it is almost stewed, put in the Gravy: when they have boiled almost an hour, put to them a pint of Oysters, a faggot of sweet Herbs and some Salt, than stew them a little longer; then take the blade-bone and broil it, put it into your dish, and pour the materials in your Pipkin upon it; garnish it with Oysters fried in batter, Lemons sliced, and Barberries; it will not be amiss first to rub your dishes bottom with a clove of Garlic.   

Shoulder of Mutton stewed with Oysters.  
Roast your Shoulder of Mutton half, or a little more, take off the upper skin whole, and cut the flesh into thin slices; then stew it with White wine, Mace, Nutmeg, Anchovies, Oyster liquor, Salt, Capers, Olives, Sampire and slices of Orange; leave some meat on the marrowbone and blade, and laying them in a dish, pour your stewed meat on the bones with stewed Oysters a top of that; some great Oysters above and about them stewed with large Mace, two great Onions, Butter, Vinegar, white Wine, a bundle of sweet Herbs, and over all these lay the aforesaid skin of the Mutton a little warmed in this last liquor.   

Tripes dressed hot out of the pan.  
Boil them very tender, and laying them in a dish, let your sauce be beaten Butter, Gravy, Pepper, Mustard and wine Vinegar, rubbing your dish first with a clove of Garlic, running the sauce over them with a little Garlic bruised.   

Venison stewed a quick and frugal way.  
They which abound with Venison in many cold baked meats, may at any time stew a dish speedily thus: Slice the Venison of your Pot, Pie or Pastry; then put it into a Stewing-pan over a heap of coals with some Claret wine, a little Rosemary, four or five Cloves, a little grated Bread, Sugar and Vinegar: having stewed a while, grate on some Nutmeg, and serve it up. Since in this Section we have lastly treated of Venison, give me leave to tell you how to recover Venison when tainted, although the discourse belong not to this particular place.   

Venison when tainted how to recover it.  
Take your Venison and lay it in a clean cloth, than put it under ground a whole night, and it will remove the corruption, stink or savour: Or, you may boil Water with Beer, Wine, Vinegar, Bay-leaves, Time, Savory, Rosemary and Fennel of each a handful; when it boils put in your Venison, parboil it well, and press it then, season it, and use it as you shall think fitting.    

Fowl of all sorts, whether wild or tame, Land-Fowl or Seafowl, boiled or stewed.  

Capon boiled in Rice.  
TAke a well fed Capon, and boil it in Water and Salt; then take a quarter of a pound of Rice and steep it in fair Water, and having half boiled it, strain the Rice through a Cullender, and boil it in a Pipkin with a quart of Milk, and add thereto half a pound of Sugar, with half an ounce of large Mace; boil it well, but keep it from being too thick, then put in a little Rosewater: after this blanche half a pound of Almonds, and with a little Cream and Rosewater beat them in a Mortar very fine; strain them in a Pipkin by themselves; then take up your Capon, setting your Almonds a little against the fire; having placed in your Capon, pour on your Rice handsomely, than broth your Rice.   

Capons boiled and larded with Lemons.  
First, scald your Capon, and take a little dusty Oatmeal to make it boil white, then take three ladlefuls of Mutton broth, a faggot of sweet Herbs, two or three Dates cut long in pieces, a few parboiled Currants, a little whole Pepper, a piece of whole Mace, and one Nutmeg; thicken it with Almonds, and season it with Verjuice, Sugar, and a small quantity of sweet Butter; then take up your Capon, and lard it very thick with preserved Lemon; then lay your Capon in a deep dish, for boiled meats, and pour the broth upon it: garnish your dish with suckets and preserved Barberries.   

Chickens boiled.  
After you have scalded your Chickens truss them, and boil them in Water as white as possibly you can; in a little time of boiling they will be enough, than dish them up, having in readiness this sauce. If in Winter time, take a pint of White wine, Verjuice, half a dozen Dates, a small handful of Pine-kernels, six or seven blades of large Mace, and a faggot of sweet Herbs, boil all these together, till the one half be consumed; then beat it up thick with Butter, and pour it on the Chickens, being dished with three or four white-bread toasts dipped lightly in Allagant; lay on the chickens, yolks of Eggs quartered, Lozenges, Sheep's tongues fried in green batter, being first boiled and well blanched, and over all these lay some pieces of Marrow, and some pickled Barberries.  
But if you dress Chickens in the Summer time, having boiled them white, as aforesaid: then for the sauce take some of the broth they were boiled in, with some Claret, large Mace, the bottoms of three Artichokes; being boiled and cut into square pieces, an Ox Palate sliced thin, Salt and some sweet Herbs: These being all boiled together, beat it up with Butter; and having dished your chickens, run this sauce all over them, laying on the Chickens Asparagus boiled, hard-lettice, and a handful of Goosberries, both scalded, some slices of Lemon, and serve it up.   

Chicken peeping to boil after an incomparable manner.  
Take four French Manchets and chip them (or others will serve) and cut a round hole in the top of them, taking out all the crumb, and therewith mingle the brawn of a roast Capon, mince it fine, and stamp it in a Mortar with Marchpane paste, the yolks of hard Eggs, with the crumb of one of the Manchets, some Sugar, and sweet Herbs minced small, beaten Cinnamon, Cream, Marrow, Saffron, yolks of Eggs, and some Currants, fill the concaved or hollowed Manchets, and boil them in a Napkin in some good Mutton broth, stopping the holes on the tops of the Manchets; then stew some Sweetbreads of Veal, and six peeping Chickens between two dishes; then fry some Lambstones dipped in batter, made of Flower and Cream, two or three Eggs and Salt; then take the bottoms of Artichokes, beaten up in Butter and Gravy. All being ready, dish the boiled Manchets with the Chickens round about, than the Sweetbreads, and round the dish some fine carved Sippets; then lay on the Marrow, fried Lambstones, and some Grapes, thickening the broth with strained Almonds, some Cream and Sugar, give them a walm, and broth the meat, garnishing it with Grapes, Pomegranates and sliced Lemon.   

Cocks, Bustards, Turkey, Pheasant, Peacock, Partridge, Plover, Heathcocks, Cocks of the wood, Moorhens, or any Land Fowl how to boil.  
Take any of these Fowl above specified, and flay off the skin, but leave the rump and legs whole with the pinions, then mince the flesh raw with some Beef-suet, seasoning it with Salt, Pepper, Nutmeg, sweet Herbs minced, some raw yolks of Eggs, and incorporate all together with three bottoms of boiled Artichokes, roasted Chestnuts blanched, some Marrow, and some boiled skirrets cut indifferently small; according to the bigness of your Fowl, you must proportion the quantity of your ingredients: Then fill the skin and prick it up in the back, stew it in a deep dish, and cover it with another, putting first therein some strong broth, Marrow, Artichokes boiled and quartered, large Mace, White wine, Chestnuts, Salt, Grapes, Barberries, quarters of Pears, and some of the meat made up in balls, and stewed with the Turkey; being throughly stewed, serve it up on fine carved Sippets, broth it, and lay on the garnish with slices of Lemon and whole Lemon-pill, run it over with beaten Butter, garnishing the dish with Chestnuts, large Mace, and yolks of hard Eggs.   

Duck wild boiled.  
Having drawn and trust your wild Duck parboil it, then half roast it; after this carve it, and save the Gravy: take store of Onions, Parsley, sliced Ginger and Pepper, put the Gravy into a Pipkin with washed Currants, large Mace, Barberries, a quart of Claret; let all boil together, scum it clean, put in Butter and Sugar, and dish it up.   

Otherways thus:  
Truss your Duck, and boil it in Water with a little Claret, then take some of the broth, and put therein Pistachos blanched, Cow's Udder boiled, and sliced Sausages stripped out of their skins, White wine, sweet Herbs, large Mace, and boil all these together, till you think they are enough, then add thereto Beet-roots boiled and cut in slices, beat it up with Butter; then carve up the Duck, pouring the sauce on the top of her, and garnish the dish according to your own fancy.   

Duck tame how boiled.  
First parboil your Duck very well, then take strong Mutton broth, a handful of Parsley and an Onion, and chop them all together: put all these into a Pipkin with Endive, picked and washed Barberries, a Turnip cut in pieces, and parboiled till the rankness be gone; then put in a little Verjuice, half a pound of Butter; boil all together, stirring it till it be enough, and serve it up with the Turnip, large Mace, Pepper, and a little Sugar.   

Another excellent way.  
Having drawn and trust your Duck, lay it in a Pipkin, and cover it with fair Water; put therein six or seven blades of Mace, a good handful of Raisins of the Sun, half a dozen sliced Onions, a good piece of sweet Butter; your Duck being half boiled, add to it four or five pieces of Marrow, so let them continue boiling, till neat near half your broth is consumed; then put in a little Vinegar, garnish your dish with parboiled Onions and Raisins of the Sun, lay your Duck upon Sippets in your garnish-dish, pouring your broth and Onions on the top of your Duck, scrape on Sugar and serve it up hot to the Table.   

Goose tame boiled.  
Take a Goose and powder him three or four days, then take Oatmeal and steep it in warm milk, and therewith fill the belly of your Goose, having first mingled it with Beef-suet, minced Onions and Apples, seasoned with Cloves, Mace, some sweet Herbs chopped, and Pepper, fasten the neck and vent, then boil it and serve it on Brews with Colliflowers, Cabbage, Turnips and Barberries, then run it over with beaten Butter.   

Goose Gibblets or Swans Gibblels boiled.  
Having picked and parboiled your Gibblets clean; put them into strong broth with Onions, Currants, Mace and Parsley, and so let them boil all together: being well boiled with the addition of Pepper, and a faggot of sweet Herbs, put in Verjuice and Butter.  
Or you may put them into a Pipkin with a quart of White wine, half an ounce of Sugar, a good quantity of Barberries, spinach, a faggot of sweet Herbs, Turnips boiled, and Carrots sliced, and put into the Pipkin: having boiled very well, take strong broth, Verjuice, and the yolks of four new laid Eggs, strain them, and put them into the Pipkin.   

Land or Sea fowl how to boil, as a Swan, Hopper, Crane, Wild or tame Goose, Shoveller, Curlew, Hern, Bittern, Duck, Mallard, Widgeon, Teal, Gulls, Pewits, Puffins, Barnacles, Sheldrakes, etc.  
I shall begin with the Swan, and accordingly you may boil or stew any of the aforementioned Fowl. You must take your Swan and bone it, leaving only the Legs and wings, then make a farcing of some Beef-suet, Mutton or Venison minced with sweet Herbs, beaten Nutmeg, Pepper, Cloves and Mace, then have some Oysters parboiled in their own Liquor, and with some raw Eggs commix them with the minced meat, then fill the body of the Fowl and prick it upon the back, then boil it in a Stew-pan, putting thereto strong broth, White wine, Mace, Cloves, Oysters liquor, boiled Marrow; boil these well together, and have Oysters in the mean time stewed by themselves with Onions, Mace, Pepper, Butter, and a little White wine: Next have the bottoms of Artichokes ready boiled, and put to them some beaten Butter and boiled Marrow; dish up your Fowl on some fine carved Sippets; then broth it, and garnish it with stewed Oysters, Marrow, Artichokes, Goosberries, sliced Lemon, Barberries and Mace, let the dish be garnished with grated bread and Oysters.   

Land-fowl of any sort how to dress after the Italian fashion.  
Take half a dozen Plover, Partridge, Woodcock or Pigeon, being well cleansed and trust, put them into a Pipkin with a quart of strong broth, or the same quantity of White wine with half Water, putting thereto some slices of interlarded Bacon; after it boils scum it, and then put in some Mace, Nutmeg, Ginger, Salt, Pepper, Sugar, Currans, some Sack, Raisins of the Sun, Prunes, Sage, Time, a little Saffron, and dish them on carved Sippets.   

Land-fowl of the smaller sort, as Ruffs, Brews, Godwits, Knots, Doterels, Streets, Pewits, Ollines, Gravelens, Ox-eyes, Redshanks, etc. how to boil.  
Roast any of these Fowl till they are about half enough, sticking some Cloves on the one side of them, preserve the Gravy, then take them and put them into a Pipkin with their own Gravy, some Claret, and as much strong Broth as will cover them, with Mace, Cloves, Pepper, Ginger, fried Onions, Salt, and a piece of household bread; having stewed them enough, serve them up on carved Sippets.   

Otherways how to boil small Land-fowl, as Quails, Plovers, Rails, Blackbirds, Thrushes, Snites, Wheat-ears, Larks, Sparrows, martin's, etc.  
Take them and cut off their heads and legs, and boil them in strong broth; scum it when it boils, and put in large Mace, White wine, washed Currans, Dates, Marrow, Pepper and Salt: having stewed them sufficiently, dish them on fine carved Sippets, thicken the Broth with strained Almonds, Rosewater and Sugar, and garnish them with Barberries, Lemon and grated Bread, strewed about the brims of the dish.   

Seafowl of any sort how to boil.  
Take and boil them in Beef-broth, or Water and Salt, adding thereto Pepper grossly beaten, a bundle of Bay-leaves, Time and Rosemary bound up hard together, and boil them with the Fowl; then prepare some Cabbage boiled tender in Water and Salt; then squeeze the Water from it, and put it in a Pipkin with some strong Broth, Claret-wine, and a couple of big Onions, season it with Salt, Pepper and Mace, with three or four dissolved Anchovies; stew these together with a ladleful of sweet Butter, and a little White wine Vinegar: Your Cabbage being on Sippets, and your Goose boiled enough, lay it thereon with some Cabbage on the breast thereof, and serve it up. This is the most proper manner of boiling any large Seafowl.  
If of the smaller sort, half roast them, slash them down the breast, and put them into a Pipkin with the breast downward, add to them three or four Onions with Carrots sliced like lard, some Mace, Pepper and some Salt-butter, Savory, Time, some strong broth and White wine, stew it very softly till half the broth be consumed; then dish it up on Sippets, pouring on the broth.   

Veldifers, Woodcocks and Snites how boiled.  
Take them with their guts in, and boil them in Water and Salt: being boiled gut them, and chop them small with the Liver, put to it some grated White bread, some of the broth they were boiled in, large Mace, and stew them together with some Gravy, then in Vinegar dissolve the yolks of three Eggs, and a little grated Nutmeg; when you are about to dish them add the Eggs thereunto, running the sauce over them with some beaten Butter, Capers, Lemon minced, small Barberries or pickled Grapes.     

Fish, Flesh and Fowl of all sorts, roasted, boiled, fricassee'd or fried.  

Fish roasted, broiled, fricassee'd or fried.  

Cockles fricassee'd.  
HAving boiled your Cockles out of the shells and cleansed them well from gravel, then break ten Eggs, and put your Cockles therein with Ginger, Nutmeg and Cinnamon, beat them together with some grated bread, with half a pint of Cream; having made your Butter pretty hot in the Frying-pan, put in your Frigassie, ever and anon supplying the sides of the Pan with a little Butter: when it is fried on the one side, Butter your Plate and turn it, adding some fresh Butter to your Pan, in with it again, and fry it brown; then dish it up, squeezing some juice of Lemons thereon, strowing on Ginger and Cinnamon. If you have a desire to have it be coloured green, you may do it with the juice of spinach, if so, quarter your frigassie.  
In like manner you may frigassie Prawns, Periwinkles, or any other small shellfish.   

Carp roasted with an excellent Sauce.  
Take a Carp whilst living, draw and wash it, removing the Gall, Milt or Spawn; having so done, make a pudding of Almond Paste, grated Manchet, Currans, Cream, grated Nutmeg, raw yolks of Eggs, Carraway-seed, candied Lemon-Pill, and Salt, make it stiff, and put it through the Gills into the Carp belly. You must roast it in an Oven upon two or three cross sticks over a brass Pan, turn it and let the Gravy drop into the Pan till roasted enough: put to it, when disht, a sauce made of White wine or Claret, the Gravy of the Carp, a couple of Anchovies dissolved therein, Nutmeg and Manchet grated, beat them up thick with some sweet Butter, and the yolk of an Egg or two, pour this sauce on your Fish.  
Otherways you may take a large live Carp, and when it is scaled and drawn, make a little hole in the belly, and with the Pudding aforesaid, force his belly full, then put it on a spit, having stitched the hole up close: when it is enough dish it on Sippets, adding to the Gravy, which you must carefully save, some Oyster liquor and drawn Butter; your lair ought to be pretty thick: then garnish your dish with small Fish fried, as Smelts, Roches, Gudgeons, etc. as also some shellfish stewed or fried.   

Carp broiled.  
Take a full grown Carp, scale it, and scrape off the slime, then wipe it clean, draw it and wash out the blood, then steep it in White wine, Wine-Vinegar, with three or four Cloves of Garlic, large Mace, whole Cloves, gross Pepper, sliced Ginger and Salt; let it steep thus two hours and a half, then put a clear scoured Gridiron on a slow fire, and broil it thereon, baste it with some sweet Salad Oil, in which was infused Time, Sprigs of Rosemary, Parsley, sweet Majoram, and some few Bay-leaves: being broiled enough, or near upon, boil up the ingredients it was steeped in for sauce, adding thereto some Oyster liquor; then dish it with the Spices on your Carp, and the Herbs round about, then run it over with drawn Butter.   

Conger roasted.  
Take a good large fat Conger, draw, wash it and scrape away the slime, then cut off the Finns, and spit it like a Roman S; after this put some beaten Nutmeg into the belly thereof, with Salt, stripped Time, and some large Oysters parboiled, roast it with the skin on, and preserve its Gravy for sauce. You may otherways roast it cut into pieces three inches long, placing Bay-leaves between every piece: when it is near enough, take the Gravy and boil it up with Claret wine, Wine Vinegar, beaten Butter, and a couple of Anchovies dissolved, with two or three slices of Orange.   

Conger broiled.  
Scald a fat Conger, then cut him into pieces, salt and broil it, baste it with Rosemary, Time and Savory steeped in Oil; and when enough, serve it up with the sprigs of those Herbs and Parsley about it in beaten Butter and Vinegar.   

Conger fried.  
Scald your Conger, and cut off the Fins, then splat it, flower it, and fry it in clarified Butter crisp, sauce it with beaten Butter and Vinegar, juice of Lemons, garnish it with fried Parsley, fried Ellicsanders' or Clary in Butter.   

Crabs broiled.  
After you have boiled your Crabs in Water and Salt, steep them in Oil and Vinegar, well incorporated by beating; then put your Gridiron over a soft fire, and put your Crabs thereon; as they broil baste them with Rosemary branches; being broiled, serve them up with Oil and Vinegar, or Vinegar and beaten Butter, with the Rosemary Branches they were basted with.   

Crabs fricassee'd.  
Take out all the meat of the body of your Crabs, and breaking the claws, mince the meat thereof into the rest, and add thereto a little Claret wine, some Fennel minced, and a grated Nutmeg; let these boil, then put in a little drawn Butter, Vinegar, and the yolks of two Eggs; then put the meat, being enough, into its proper shell, and garnish it round with the small legs, in the buttering put some Cinnamon and Ginger.   

Crabs fried.  
Boil some large Crabs, and take the meat out of the great Claws, flower and fry it, then take the meat out of the body, strain the one half for sauce, and the other reserve for frying, and mix it with grated bread, Almond Paste, Nutmeg and Salt with yolks of Eggs, fry it in clarified Butter, first dipped in Batter; then let your sauce be beaten Butter with juice of Orange and grated Nutmeg, beaten up thick with some of the strained meat: Then run it over with beaten Butter, placing the little legs about the meat, and fried Parsley round the dish brim.   

Eels roasted, or a Spitch-cock Eel.  
Make choice of a large Silver Eel, draw it, flay it, and cut it in pieces, somewhat longer than your middle finger; then spit it on a small spit, placing between every piece a bayleaf, or instead thereof you may use Sage-leaves; spit your pieces cross ways: being throughly roasted, (for otherwise it is dangerous meat) serve it with Butter beaten up thick, with juice of Orange or Vinegar and beaten Nutmeg; otherwise you may dredge it with beaten Carraway seed, Cinnamon, and grated Bread, and serve it up with Venison sauce.   

Eels roasted the best way.  
Strip a good large Silver Eel, and cut it into pieces four inches long; when you have well dried them, put them into a Dish; then take some Salt and Mace, Nutmeg and a little Pepper beaten small, with a piece of Lemon-pill, two or three Onions and Time small minced; strew these ingredients all made very small on your pieces of Eel with yolks of Eggs, and be sure that you mingle in your seasoning well with your hands; then spit your Eel cross ways on a small spit, putting a Sage leaf between each piece; you may choose whether you will turn them round constantly, letting them stand on the one side till they hiss and grow brown, and then turn the other side to the fire; save your Gravy in the Dish, wherein the Eel was seasoned, baste it with drawn Butter; then put to your Gravy Claret, minced Oysters, Nutmeg grated, and a pretty big Onion, give it a walm with a little drawn Butter, and dish up your fish, running your lair over it.   

Eels broiled.  
Splat a large Eel down the back, jointing the backbone; being drawn and the blood washed out clean, leave the skin on, cutting it into four equal pieces, Salt them and baste them with Butter, broil them on a soft fire; being enough, serve them with beaten Butter and juice of Lemon, with sprigs of Rosemary round about them.   

Eels broiled after the best fashion.  
Let your Fish be very dry, then wash it over with Butter, strowing good store of Salt over that; having first cut it into several pieces: then having your Gridiron very clean, set it over the fire, till it be exceeding hot, and wash the bars with Butter; then put on your Fish upon the Gridiron, with the salted side towards the fire, buttering the upper side; when you think them enough on the one side, turn them upon the other, basting still the upper side; the extraordinary seasoning will so bind the Fish that it will not break; being ready, dish it up with beaten Butter and juice of Orange.   

Ling fried.  
Take a Jowl of Ling boiled and cold, and cut it out into pieces about the bigness of your thumb, then make a batter of a very little flower, and eight yolks of Eggs; your Pan being over the fire with clarified Butter, and very hot, dip your Ling into the batter, and fill your Pan therewith; or you may fry it without batter, only flowering it, and so fry it in clarified stuff; being enough, dish it up, and lay on your Ling half a score patched Eggs, then run over the Ling with drawn Butter; you may Oil your Ling instead of Butter, if you please.   

Lobsters roasted.  
Take your Lobsters and half boil them, then take the meat out of the shells, lard the meat of the claws, tail, and legs with fat salt Eel; then spit this meat with some salt Eel on a small spit with Sage or Bay-leaves between every piece, stick on the Fish some Cloves with some sprigs of Rosemary: let the barrel of the Lobster be roasted whole, basting them with sweet Butter; let your sauce be made of Claret wine, the Gravy of the Fish, juice of Orange, Anchovies, with some Butter and Nutmeg beaten up thick.   

Lobsters broiled.  
Take the tails of your Lobsters, and split them long-ways into two, then crack your claws and put them over the Gridiron, with the barrel whole salted, baste them with sweet Butter, Time, Rosemary, Parsley and Savory; being enough, serve it up with Butter and Vinegar.   

Lobsters fried.  
Take out the meat of the barrels, and put thereto some Claret wine, the yolks of two Eggs, a little minced Fennel and grated Nutmeg, then let it boil up with the meat of the tails and claws with drawn Butter and Vinegar; dish them up on Sippets in Saucers on a plate, garnish them with Fennel and Bay-leaves.   

Lump fried.  
Take your Lump and flay him, then splat him, and having divided him, cut each side into two pieces, than season it with Salt, Nutmeg and Pepper; your Pan being hot, fry him with clarified Butter, and dish it up with slices of Oranges, Goosberries, Grapes, Barberries and Butter.   

Lump roasted.  
Take it and flay it, and cleanse it well within; then season it with Salt, Mace, Pepper and Nutmeg, put into the belly an Onion, and a Bay leaf, roast it and serve it up with beaten Butter and slices of Lemon.   

Mullets fried.  
Let your Mullets be drawn, scaled, scotched, washed clean, and then wiped dry; having flowered them, fry them in clarified Butter: being enough, dish them and sauce them with Claret, sliced Ginger, grated Nutmeg, Anchovies, Salt and some sweet Butter beaten up thick together, garnish it with slices of Lemon. The largest Mullets are best for boiling, sousing or baking, and the least for frying.   

Mullets broiled.  
Let your Mullets be drawn and cleansed, as above specified, then lay them in a Pan or dish, and put to them some very good Salad Oil, Wine Vinegar, Salt, some sprigs of Rosemary, Time and Parsley; then lay on your Gridiron over a soft fire, and being made pretty hot, lay on your Fish, basting it with what it was steeped in; when broiled enough, dish it up, and sauce it with Anchovies, juice of Lemon, and Butter beaten up to a thickness.   

Maids fried.  
Having skinned your Fish, put them into boiling Water seasoned with Salt; having lain there a little while, take them out & dry them well with a cloth; then flower them, then take half a score Eggs, the yolks only of them, and the whites of three more, some flower, Nutmeg, Ginger and Salt; then take a little Parsley boiled green and minced small, and beat all these together with a little Sack till the batter become thick: Having set over your Pan with clarified Butter, and being hot dip in the Maids into your batter, and so fry them brown and crisp; being enough, dish them up with Butter, Nutmeg, Vinegar, and the Livers of the Fish beaten together; then take a pretty quantity of Parsley, and fry it crisp and green, and strew it all over your Fish.   

Muscles fried.  
Put your Muscles into a Kettle, in which there is as much boiling Water as will cover them; being enough, take them up and beard them; then wash them in warm water, wipe them dry and flower them; being fried crisp, dish them up with Butter, beaten up with the juice of Lemon and Parsley, strewed over them, fried crisp and green.   

Oysters roasted.  
Make choice of your largest Oysters for roasting, which you must first open, and then parboil them in their own liquor: after this wash them clean in some warm Water; wipe them dry, and let them cool; then take some very fine Lard, and lard each Oyster therewith; then spit them on a couple of skuers, strowing on them some Nutmeg, Cloves and Pepper beaten very small; bind these skuers to a spit and so roast them, basting them with Anchovie sauce, and some of their own liquor: being roasted enough, bread them with a crust of a Manchet grated, and dish them with Gravy, the fat whereof you must blow off, unto which add the juice of Oranges or Lemons.   

Oysters broiled an excellent way.  
Open some large Oysters, and put them in a dish with some minced Time, Nutmeg and bread grated, and a little Salt; then choose your largest bottom Oyster shells, and put therein two or three Oysters, adding to them a little Butter; then place these shells on a Gridiron, suffering them thereon to boil till the lower side be brown, supplying it still with melted Butter: when they are enough, put into each shell a little Claret, grated Nutmeg, a little of their own liquor, minced Time with grated bread, and let them boil again; then with some drawn Butter dish them up. Scollop-shells are much better than their own to broil them in.   

Another very good way to broil Oysters.  
Take a quart of large Oysters opened and parboiled in their own liquor, then pour them into a Cullender, saving the liquor, then wash them very clean in warm Water; after that wipe them dry, beard them and put them into a Pipkin with large Mace, a large Onion, a little Butter, some of their own liquor, White wine, Wine-Vinegar and Salt: having stewed them well, set some large. Oyster shells or Scollop shells over a Gridiron, putting into each shell, as many Oysters as it will well nigh contain with some of the stewed liquor; let the fire on which they are broiled be soft; when they are enough, fill the shells with drawn Butter, and so serve them up.   

Oysters fried.  
Take a pottle of large Oysters well cleansed and parboiled in their own liquor, then dry them and flower them, and fry them in clarified Butter; or you may first dip them in a batter made of Eggs, Flower, and Cream, seasoned with a little Salt: Whilst these are frying, have in readiness some buttered Prawns or Shrimps stewed in Cream and sweet Butter, and lay these at the bottom of your Dish, laying your Oysters fried crisp round about them; run them all over with juice of Oranges, and beaten Butter; with slices of Lemon on the top of all.   

Pike roasted.  
Season very well your Pike with Salt, and then lard him all over with pickle Herring; then season him again with beaten Pepper, Nutmeg, and some minced Time; then tie him with packthread to your spit, not turning him constantly round, but letting some times the back stand towards the fire, sometimes the sides; then dissolve a couple of Anchovies in Butter, and baste it therewith; after it is half roasted, take a stick of Oysters, with a bayleaf betwixt each and put to it; if you roast a couple of Pikes, as that you may do by tying one to the one side of the spit, and the other to the other side, than you must have a couple of sticks of Oysters, placing a dish under them to save the Gravy, putting thereto some Claret, Oyster liquor, minced Time, and a grated Nutmeg; your Oysters being roasted, draw them into the Dish withdrawing the Bay leaves, adding thereto an Onion cut into slices; then dish up your Pike or Pikes with the back or brown side upwards; then put a ladleful of drawn Butter to your lair and Oysters, and pour it over your Pikes, garnishing them with Lemons; the best and surest way is to put your Pike in a Dish and bake it, and the same form you put him in, shift him into your dish you send him up in, and so lair him as before.   

Pike fried.  
Take a Pike, scald and splat him, hack the inside with a knife, and it will be ribbed, then wipe him dry, flower him and fry him in clarified Butter, a little Time, then take him up, wipe the Pan, and put him in again with Claret, sliced Ginger, Nutmeg, two Anchovies, Salt and Saffron beaten very well, then fry him till this last liquor be half consumed; then put in some sweet Butter, shake it well, and dish it up with sliced Oranges or Lemon: you may rub the bottom of the Dish with a clove of Garlic, if you like it.   

Pike broiled.  
Being drawn and washed clean, dry it and put it into a Dish with good Salad Oil, Wine Vinegar and Salt, there let it steep a little while; then put on your Gridiron and broil your Pike over a soft fire, turn it and baste it often with sprigs of Rosemary, Parsley and Time, out of the dish wherein it was steeped; the Pike being broiled, take the steeping and warm it on the coals, and pour it on your Fish, laying the Herbs round the Dish with slices of Oranges.   

Pilchards, Herrings or Sprats broiled.  
Gill, wash and dry them, season them with Salt, then broil them over a soft fire, and baste them with Butter; being enough, serve them up with beaten Butter, Mustard and Pepper: or, you may sauce them with the juice of their own heads squeezed between two Trenchers with some Beer and Salt.   

Plaice or Flounder broiled.  
Having drawn, washed and dried, than scotch them on both sides, and broil them, let your lair be Butter and Vinegar: You may add to them in the same dish Salmon-peels, or indifferent big Trout split; if you place the outside uppermost, each Fish will seem double, if the other side upmost, it will appear of a lovely yellow; let your lair be a ladleful of drawn Butter, a little Vinegar, and some grated Nutmeg; a top strew Parsley fried crisp and green.   

Plaice or Flounder fricassee'd.  
You must take out the bone in the first place, by running your knife all along upon the backside of your Fish, raising the Flesh on both sides from head to tail; then cut each Fish into three or four collops according to their bigness; dry it well, and corn it with a little Salt, than flower it, and when your clarified Butter is very hot in the Pan, put in your Fish-collops; when almost ready, take it up and set it by the fire, or in some hot place till you have cleansed your Pan, than put therein a ladleful of Butter, some White wine and Oyster liquor; it will not be amiss to take the meat of two or three Crabs, and put therein with your Flounder-Collops or Plaice, as also some whole and some minced Oysters, some Time minced, a Nutmeg grated, two or three Anchovies; let all these stew in a Pan, not putting in your Collops till these last mentioned ingredients have stewed a pretty while; then dish them on Sippets, and run them over with your lair; let your garnish be slices of Oranges, and the yolks of hard Eggs chopped small: in this manner you may dress any solid or hard Fish, as Mullets, Pike, Base, Bream, etc.   

Salmon roasted whole.  
Let your Salmon be drawn at the Gills, then scale it and cleanse it from blood and slime, than lard it with a fat salt Eel, put into his belly some sweet Herbs whole, and fill it up with stewed Oysters that are large, and some Nutmeg mingle therewith, not forgetting to put in therewith an Onion, and a little Garlic; then place your Salmon in a Pan upon sticks laid a cross, and put it into an Oven with some Claret wine in your Pan with Anchovies dissolved therein, as it drops baste it with Butter, and the liquor that is in the Pan: when it is enough, take what is in the Pan and boil it up with Pepper, Nutmeg, Rosemary and Bays; blowing off the fat, beat it up thick with Butter: having laid your Salmon in a very large dish, rip up his belly, and take away the Herbs, drawing out one half of the Oysters into the dish, then pour on your sauce and serve it up.   

Salmon in pieces roasted.  
Take a Jowl or Side of Salmon; if the first, cut it into three or four pieces, if the other, into half a dozen pieces; season each piece with Salt, Nutmeg, and a little Cinnamon; then stick them with a few Cloves, and spit them on a small broach, laying between every piece a Bay leaf, sticking here and there some sprigs of Rosemary; as it roasts baste it with Butter. Let your sauce be the Gravy of the Salmon, Butter, juice of Oranges, Cinnamon and Sugar; beat up the sauce indifferent thick, and garnish the Dish with grated Bread and slices of Lemons.   

Salmon fricassee'd.  
Take a piece of fresh Salmon, it matters not whether the middle piece or tail, and cut it into the length and thickness of your forefinger; then take some sweet Herbs with Parsley and a little Fennel, and mince them very small; then take some Salt, Mace, Nutmeg, Ginger, Cloves, all beaten together, and put them to your Salmon, with the yolks of half a score Eggs, and commix these very well together; in the mean time get your Pan in readiness full of clarified stuff and very hot, then with all imaginable expedition scatter your Fish with its appurtenances, and be sure that you keep it from frying in lumps; when it is three quarters fried, pour away your liquor from it, and in its room put in some Oyster liquor, some White wine, some large Oysters, a couple of Anchovies, a large Onion, Nutmeg and minced Time: being ready, dish it, and pour thereon the yolks of four Eggs, beaten with some of the aforesaid liquor, and run it over with drawn Butter, garnish it with Oysters, and serve it up on Sippets.   

Salmon fried.  
Take a chine of Salmon, and cut it into pieces, flower it and fry it crisp and brown in clarified Butter, then take a little Claret, grated Nutmeg, some sweet Butter, Oyster liquor and White wine Vinegar; these must be stewed a little while together; then dish up your Salmon, and pour on this sauce: having in readiness Parsley fried green, or Ellicsanders' and Sage leaves fried in Batter, garnish it with quartered Oranges round the dish, with some fried greene's.   

Salmon broiled.  
Take any part of the Salmon, whether jowl or chine, and lay it a steep in Claret and Wine Vinegar, wherein you must put some whole Cloves, a littte large Mace, a clove of Garlic, gross Pepper, sliced Ginger, and a little Salt; let it steep herein an hour and a half, than broil it over a soft fire, basting it with Butter, sprigs of Rosemary, sweet Marjoram, Parsley, Time, and a few Bay-leaves: when it is near upon broiled, take the liquor wherein it was steeped, and boil it up with Oyster liquor, than dish up your Fish, and pour your lair thereon, laying the Herbs advantageously about it.   

Sols roasted.  
Take your Sols and draw them, than skin them and dry them, then take sweet Marjoram, Time, Winter-Savory, and a sprig of Rosemary, and mince these small, add hereunto some Salt and grated Nutmeg, and season your Sols therewith moderately; then lard your Sols with a fat fresh Eel, and after this steep them an hour in White wine, and Anchovies therein dissolved; then take them up, and upon a small spit roast them, put the dish; wherein they were steeped, under them, baste them with Butter, and being enough, boil up the Gravy, and what it dropped into; then dish them, and pour this lair upon them, laying on some slices of Lemon.   

Sturgeon roasted.  
Take a jowl of fresh Sturgeon, wipe it dry, and cut it into pieces, as big as a Turkey's Eggs, season them with Nutmeg, Pepper and Salt, stick each piece with two or three sprigs of Rosemary, and a Clove or two; in the spitting, put between every piece a Sage or Bay leaf, baste them with Butter; when enough, serve it up with Venison sauce or its own Gravy, Butter, juice of Orange and Nutmeg, all beaten up together.   

Sturgeon broiled.  
Take a Rand or Jowl that is fresh, salt it and steep it in good Salad Oil and White wine Vinegar about an hour, than put it over a soft fire, and baste it with what it was steeped in, with branches of Time and Rosemary: being ready, serve it up with some of that it was basted with, and some of the Rosemary; or you may take for sauce Butter and Vinegar beaten up with slices of Lemons.   

Sturgeon fried.  
Take a Jowl of fresh Sturgeon, and cut it into fine slices of an indifferent thickness, take your knife and hack it, that it may look as if it were ribbed, when it is fried; let your Pan with clarified stuff be hot before you put it in: being half fried take it up, and cleansing your Pan, put it in again with some White wine, beaten Saffron, Salt and an Anchovy: having fried it a while, put in some Butter, grated Nutmeg, minced Lemon, and grated Ginger, then rub your dishes bottom with a little Garlic and serve it up.   

Turburt and Holyburt fried.  
Cut your Turburt into slices about two inches thick, hack it with the back of your knife, then fry it in clarified Butter (having first flowered it) till it be brown or half ready; then take it up, cleanse your Pan, and in with it again, with White wine, Anchovies, Nutmeg, Salt, Ginger, and beaten Saffron; fry it thus a while, and then put in some Butter, serve it up with slices of Lemon.  
I should now according to my foregoing method give you an account how Turburt is to be roasted and broiled: but because it is in all respects so done as fresh Sturgeon, I shall desist here, and refer you to the forementioned Heads or Titles.   

Shrimps, Prawns, Periwinkles and Craw-fish fricassee'd.  
These you must first uncase, or take the meat out of the shells, which you must put into a dish with a pint of Claret, an Onion sliced small, a couple of Anchovies, with a faggot of sweet Herbs: stew these a little while over a chafing-dish of coals with Ginger and Nutmeg; then put them into a Pan, with the yolk of an Egg, Vinegar and Butter, and giving them a toss or two, serve them up on Sippets.   

Scollops broiled.  
Put your Scollops over a Gridiron, then wash the meat in warm Water; being out of the shells, slice it and season it with Cinnamon, Nutmeg and Ginger; then put thereof into each particular shell with some Butter, grated Bread, and a little Vinegar; when they are enough, serve them up in their shells on Plates.    

Flesh Roasted, Broiled, fricassee'd and Fried.  

Brawn broiled.  
TAke a Choler of Brawn, and cut from it seven or eight thin round slices, lay this on a Plate, and put into an Oven; when it is enough, serve it with juice of Orange, Pepper, Gravy and beaten Butter.   

Bacon broiled.  
Make a sheet of Paper into the fashion of a dripping-Pan, then take some interlarded, Bacon and cut it into very thin slices taking off the rind: lay this Bacon in your paper, and put it over the fire upon a Gridiron, if the fire be not too hot, it will broil very cleanly.   

Calf's head broiled.  
Having taken out the brains and cleansed the head, boil it very white; then take it up and scotch it with your knife, salt it and baste it with Butter: when it gins to look brown, baste again and bread it, and having made a sauce of Gravy, beaten Butter, chopped Capers, and a little Nutmeg grated, serve it up with the brains on a a plate, which you must boil apart from the head with sweet Herbs chopped small, as Sage, sweet Margerum and Time.   

Calf's feet or Trotters fried.  
Take a handful of young Parsley, and shred it very small: put it into four or five raw Eggs, and beat them together; then take a little Nutmeg, Sugar, a corn or two of Pepper and Salt, and season it therewith. Having boiled your feet tender, slit them in halves, and roll them in Parsley and Egg: your frying-Pan being charged with clarified Butter, and very hot withal put in your feet, they will be presently done, which you shall know when the side that lies downwards looks yellow, then turn them; by that time they are enough, have in readiness Parsley boiled very tender, and beat it till it be as soft, as the pulp of a roasted Apple, then put to it a quarter of a pint of Vinegar, two spoonfuls of Sugar, and a little sweet Butter, heat it well, and pour it over the feet, then scrape on some Sugar, and so serve it up.   

Calf's head roasted with Oysters.  
Slit the Calf's head, as (customary) to boil, and take out the brain and the tongue, and parboil them both, & blanche the tongue, then mince them with a little Sage, a few Oysters and Beef-suet or Marrow; then put to these four or five yolks of Eggs, beaten Ginger, Pepper, Nutmeg, grated Bread and Salt. Having a little parboiled your head, dry it in a cloth, and fill the mouth and skull with these ingredients; then stuff it with Oysters and spit it; as it roasts preserve the Gravy in the Pan, into which you must put a few Oysters, sweet Herbs minced, some White wine, and a little Nutmeg: when the head is enough, pour out the liquor into a clean dish, and set it over a Chafing-dish of coals, adding to the aforesaid materials, a little Butter, the juice of a Lemon, and some Salt, beat these up thick together, and so dish your head and serve it up.   

Calf's feet roasted.  
Blanch your feet, after you have boiled them very tender; let them stand till they are cold, then lard them thick with small lard: having so done, roast them on a small spit; being enough, take Butter, Vinegar, Sugar and Cinnamon, & beating them up thick, pour it on your feet, and so serve them up.   

Calf's feet or Sheep's trotters roasted, after the most approved manner.  
Having boiled the feet tender split them, removing the hair, which is usually about the toes of the Trotters; let your seasoning be small Pepper, Mace, Cloves, Salt and Nutmeg beaten; then take several sorts of sweet Herbs, and pound them well; having so done, take a dozen yolks of Eggs, with a very little Water and Flower, and beat all these together into a batter; your pan being ready hot with good store of clarified Butter, dip in your feet into the batter, and lay them into the Pan; fry them not too fast, and add to them some strong broth, Vinegar and Sugar, and so let them stew a while; then dish them up with drawn Butter, and the yolk of an Egg well beaten on Sippets; running the juice of an Orange over them.   

Dear red bow to roast.  
Take a Haunch or half thereof, lard it with small Lard, or stick it pretty thick with Cloves, parboiling your Venison before you spit it, and then roast it.   

Fillet or leg of Veal roasted.  
Take Beef-suet or Marrow, the yolks of four raw Eggs, a little Nutmeg and some Salt, and mingle these together, then take a Fillet of Veal and stuff it herewith very thick, then roast it, preserve the gravy to make the sauce: having blown off the fat, put to it the juice of three Oranges, and giving it a walm or two, pour in your sauce and dish it up.   

Hare roasted.  
Having larded your Hare with small Lard, and stuck him with Cloves pretty thick, then make a Pudding of grated Bread, Currans, Eggs, Sugar, grated Nutmeg, beaten Cinnamon, and a little Salt; you may do well to add some sweet Cream: with this Pudding made pretty stiff, stuff the Hare's belly and roast her: Venison sauce is as proper as any whatever; but for variety you may take Nutmeg, Ginger, beaten Cinnamon, boiled Prunes, Pepper and Currans strained, Bread grated, Sugar and Cloves, all which you must boil together, till they are as thick almost as Custard.  
Some will roast a Hare with the skin on, making a stuffing of all manner of sweet Herbs, minced very small, and wrapped up in Butter made into a Ball: this they put into the Hare's belly, pricking it up very close; all the while it is roasting with the skin on it, it must be basted with Butter: being almost enough, then strip the skin off, and stick Cloves on his back and sides, bread it very well with grated Manchet, Flower and Cinnamon, than froth it up and dish it: the usual sauce is Claret wine, Vinegar, Sugar, Cinnamon, Ginger, boiled up to a moderate thickness.   

Legs of Pork broiled.  
Having skinned part of the Fillet, cut it into thin slices, and hack it with the back of your knife; then take some Pepper and Salt, and mingle them with Time and Sage minced extraordinary small; having seasoned your Collops herewith, put them on a Gridiron: being enough, dish them up, and sauce them with drawn Butter, Vinegar, Mustard and Sugar.   

Lamb's head roasted.  
Take two or three Lambs heads, and having cleansed them by soaking them in several waters, and taking out the brains, fill the head with a pudding or what farcing you shall like best; your Lambs heads being almost roasted, put on as many Lambs tongues with as many sticks of Oysters as you have heads, let your tongues be parboiled, blanched and larded, and with your tongues and Oysters have Sweetbreads amongst them; then having some Gravy drawn with Claret wine, put to it two Onions, a faggot of sweet Herbs, a couple of Anchovies, and a large Nutmeg: your Tongues being throughly roasted, slit them and put them into your Wine and Gravy, drawing your Sweetbreads and Oysters at the same time; then dish up your heads on Sippets well soaked in strong Broth, then lay the sides of your Tongues about the Heads by the sides of your Dish, placing your Oysters and Sweetbreads all over your Tongues and Heads; then pour on your lair with a ladleful of drawn Butter, and serve them up.   

Lamb or Kid whole how to roast.  
Take the Head of your Lamb and prick it backwards over the shoulder, tying it down; then lard it with Bacon, and draw it with Time and Lemon-pill: this being done, make your farcing or pudding of grated Bread, sweet Herbs, Beef-suet, some Flower, some forced meat minced small; then season it with Cloves, Mace, Ginger, Cinnamon and Salt, with some grated Nutmeg; add hereunto the yolks of four Eggs and some sweet Cream, then wrap this composition in the Caul of the Lamb, and stuff the belly thereof with it, and then prick it up close; when it is roasted enough, serve it up with Venison sauce.   

Leverets and Rabbits roasted.  
In the casing your Leverets, cut not off neither their ears nor hinder legs, but harl one leg through the other, and cut a hole in one ear to contain the other; in this manner roast your Leveret; while it is roasting, make your sauce with Winter-Savory, sweet Majoram, Time and Parsley minced very small, mince also some yolks of hard Eggs, the Liver of the Leveret parboiled with some Bacon and Beef-suet, boil these up well in a strong Broth and Vinegar: being boiled, put thereunto drawn Butter, some Sugar and a grated Nutmeg, dish up your Leverets on this sauce with slices of Lemon.   

Mutton, a shoulder roasted the best way with Oysters.  
Take a quart of large Oysters, and parboil them in their own liquor; having drained the liquor from them, wash them in White wine, then dry them and season them with Salt and Nutmeg, stuff the shoulder very thick with these, and lard it here and there with Anchovies: being at the fire, baste it with Claret wine; then take the bottoms of eight Artichokes boiled very tender, and cleared from their strings, put these into beaten Butter, with the Marrow of as many Marrowbones; then set them by the fire, that they may not cool, putting to them the Gravy of the Mutton, some Salt and sliced Nutmeg, with the juice of two Lemons, and about a pint of great Oysters, being first parboiled; your Mutton being roasted, dish it up, having added to your sauce an Anchovy, some White wine, a whole Onion, stripped Time, and all boiled up together. Let your Mutton lie in the middle of the dish, placing your Artichokes round the dish brims, putting the Marrow and Oysters on the Artichokes bottoms, with some sliced Lemon on the Mutton, and thus serve it.   

Mutton, shoulder roasted without Oysters.  
Whilst your shoulder of Mutton is roasting, make ready your sauce in this manner: take the Gravy, Claret wine, grated Nutmeg, Pepper, sliced Lemon, and Broom-buds, put these in a Pipkin together with a little Salt, let them stew a little while together, then dish up your Mutton, and pour in the sauce into the Dish, garnish it with Barberries and sliced Lemon.  
Mutton is a common sort of Flesh among the English, and because generally fed on in Nobleman's houses, as well as in those of mean degree, there are found out many ways of dressing the several joints which belong to the sheep; fearing I shall be too prolix, if I begin to treat thereof, I will wave and give you a short account of what sauces are most used and esteemed for Mutton.  
Some are for Gravy, Sampire, Capers and Salt stewed together; others are for Oyster liquor and Gravy boiled together, with Eggs, Verjuice, juice of Orange, and slices of Lemon all over: A third sort are for Onions chopped with sweet Herbs, Vinegar, Gravy and Salt boiled together: A fourth is only for Parsley chopped and mingled with Vinegar: A fifth is for Verjuice, Butter, Sugar, Gravy with minced Parsley, or pickled Capers and Gravy, or Sampire cut an inch long and Gravy, or Onions, Oyster liquor, Claret, Capers pickled, Cucumbers, Broom-buds, Gravy, Nutmeg and Salt boiled together. Lastly, whole Onions stewed in Gravy, White wine, with Pepper, Capers, Mace and slices of Lemon; or Water, Claret, sliced Nutmeg and Gravy boiled up together.   

Mutton, a Jegget how to roast.  
Some may be ignorant what a Jegget of Mutton is, for their information it is a Leg with half the Loin cut to it; you must roast it thus: draw it with Time and Lemon-pill; be sure to save the Gravy that proceeds from it, and put thereto a couple of cut Onions, two or three Anchovies, and a pretty quantity of Elder Vinegar; after these have boiled together a little while, put to it some minced Capers and Sampire, with a Nutmeg sliced, adding your Gravy and some Oyster liquor. This is a sauce for any joint of Mutton.   

Neat's tongue roasted.  
After you have boiled and blanched your Tongue, set it by; and when it is cold, cut a hole in the butt-end thereof, and mince the meat you take from thence, with some sweet Herbs finely minced therewith, the yolks of Eggs sliced, some Pippins and Beef-suet chopped very small, some Salt and beaten Ginger; having filled the hole of your Tongue with these materials, stop it with a Caul of Veal, lard it with small Lard, and roast it: for your sauce you must have Butter, Gravy, juice of Orange or Lemon, and some grated Nutmeg, garnish it with sliced Lemon-pill and Barberries.   

Neat's Tongue and Vdder roasted otherways.  
Take your Tongue and Udder and par-boil them well, then blanche the Tongue, and lard them both with great Lard; but first you must remember to season them with Pepper, Nutmeg, Ginger and Cinnamon, then roast them and baste them with Butter; and when they are almost roasted bread them with grated Bread, or dress them with Flower, mingling therewith some of the forenamed spices beaten small; dish them up with a little Butter, Gravy, Juice of Orange, Sugar and slices of Lemon.   

Neat's Tongues and Udders fricassee'd.  
Take your Tongue and Udder, and boil them till they be enough; then with your knife, cut them into slices, beginning at the butt-end, and ending within three inches of the tip or small end, which you must cut length-ways for Sippets; then take a handful of several sorts of sweet Herbs, as Time, Winter-Savory, etc. mince them very small, and put them to the Tongue and Udder; to these add the yolks of eight Eggs; and so commix all these together: having so done, fry them in clarified Butter, then turn them out into a stew-Pan, and set it over the fire with White wine, Sugar, Ginger, beaten Cinnamon, a little Vinegar, a sprig or two of Rosemary, a handful of Bread grated; as it boils up, put into it a ladleful of drawn Butter, then serve it up with the slices of your tips and small end of Tongue and Udder; after this run your lair all over it.   

Neat's feet fricassee'd.  
First boil, and then blanche them, split them, and fry them in clarified Butter, or you may bone them, and fry them in Butter, strong Broth and Salt; having fried a while, put into the Pan some green Chibbolds and minced Parsley, some beaten Pepper, Time and Spearmint chopped very small; when almost enough, make a sauce of the yolks of half a dozen Eggs dissolved in Vinegar, some Mutton Gravy, a little Nutmeg with the juice of Oranges or Lemons; after this manner dish them up.   

Neat's feet roasted.  
Your Neat's feet must be first boiled and blanched, and when they are cold lard them, and make them fast to a small spit, baste them with Butter, Vinegar, Sugar, and a little Nutmeg; being enough, have in readiness a sauce made of Claret, White wine Vinegar, and toasts of brown wheaten Bread strained with the Wine through the Strainer; then add thereto Ginger and beaten Cinnamon, a few whole Cloves, put all into a Pipkin, and stir it with a branch of Rosemary till it be reasonably thick.   

Oxe-Pallets, etc. roasted after an incomparable manner.  
Take Oxe-Pallets, Lambstones, Coxcombs and the stones, parboil these and blanche them; then take half a dozen Rails, Snites, Quails, Ox-eyes or Larks, and make them ready for the Spit; having got in readiness interlarded Bacon, Sage, etc. draw on a Bird upon your small spit, than a slice of interlarded Bacon, and a bayleaf, than Lambstones, Coxcombs and Stones with some large Oysters larded, than Bacon and a Sage leaf, than a Bird, and so on till you have spitted all the Birds; then take the yolks of three Eggs, fine grated Manchet, Salt, Nutmeg, Time and Rosemary minced very small, and with this baste your spitted composition, as soon as you find them begin to roast: in the mean time get the bottoms of Artichokes boiled and quatered, and dip them with Marrow into Batter, and so fry them: the roast being enough, rub the bottom of your Dish with Garlic, then place your Birds in the middle, place the Pallets by themselves, Lambstones by themselves, the Combs, Stones and Sweetbreads apart by themselves; and lastly, the Artichokes and Marrow distinct from the rest: let your sauce be Butter, Anchovies, sliced Onion, Salt, Oyster liquor, Nutmeg, Gravy and White wine, set a little over the fire, pour this on, and serve it up, garnished with sliced Lemon.   

Pig roasted with the skin off.  
Take a Pig that's newly killed, and being drawn flay him, then wipe him very dry with a cloth; lay him aside and make a hard meat with grated Bread, half a dozen yolks of Eggs, Cream, minced Time, Beef-suet, Salt, Cloves and Mace beaten; with this Pudding made pretty stiff, stuff the belly of your Pig, and skuer it up close, and sticking it full with sprigs of Time, lay it down to the fire, with a Dish under it, in which is Claret wine, Time, a sliced Nutmeg, a little Vinegar and Salt; as it roasts, baste the Pig herewith; being enough, froth it up with Butter: then take the sauce into which it dropped, and putting thereto a large piece of Butter with some minced Lemon, beat it up thick, and dish your Pig therein.   

Pig roasted with the hair on.  
Having drawn your Pig very clean at vent, taking out his guts, Liver and Lights, wipe him well, cutting off his feet and truss him, and prick up the belly; being laid to the fire, be careful of scorching him; when you perceive the skin to rise up in blisters, pull off the skin and hair, having cleared him of both, scotch him down the back, and baste him with Butter and Cream; then take Currans, Salt, Sugar and grated Bread mingled together, and dredge him therewith, continuing so to do till he is breaded above half an inch thick: being roasted enough, serve it up with sauce made of Vinegar, whole Cloves, whole Cinnamon, and Sugar boiled up to a consistency.   

Pig roasted after the usual English fashion.  
Having scalded your Pig, clear him very well from hairs, and wash him clean, then put Sage and some household Bread into his belly, prick it up and roast him; baste him at first with some Butter and Salt, but quickly wipe it off, keeping him continually rub before a quick fire; being almost ready, baste him very well, and then throw on him a great deal of Salt, turning him backwards and forwards before the fire, which will make his crackling very crisp. For the sauce let there be Sage minced small, with Currans well boiled in Vinegar and Water, add thereunto the Gravy of the Pig, a little grated Bread, the Brains, some Barberries and Sugar; give these a walm or two, and serve the Pig on this sauce with some beaten Butter.   

Rabbits fricassee'd.  
Let your Rabbits be very well parboiled, then cut them in halves or quarters, flower them, and put them into your Pan with sweet Butter, let them fry moderately; then get your lair ready made of the yolks of five Eggs well beaten, with half a pint of White wine and strong Broth, a grated Nutmeg, and a handful of Parsley boiled up green, and chopped small with a little Sugar; you may put thereto some roasted Potatoes or Artichokes bottoms sliced, let these be put into the Pan with your Rabbits, and keep them shaking over the fire until it be ready to boil; then dish your Rabbits on Sippets, and pour on your lair as thick as drawn Butter, garnish it with Lemon, Barberries, and boiled Parsley.   

Scotch Collops fried or broiled made of Mutton.  
Take the bone out of a Leg of Mutton, and slice it into very thin slices, cross the grain of the meat; then beat them or hack them with the back of a knife, then fry them in very good Butter, salting them before you put them into the Pan; being fried, put to them grated Nutmeg, juice of Orange, Gravy and a little Claret; give it a walm, dish it up and run beaten Butter over it.  
Or having boned your Mutton, cut your Collops round the Leg as thick as a trencher, hack them, season them with Salt, and broil them on a clear Charcoal-fire, broil them up quick and turn them; being enough, sauce them with Gravy, juice of Orange, Nutmeg and Capers.   

Scotch-Collops of Veal.  
Take a Leg of Veal, and take out the bone, then cut it into thin slices, knock them with the back of a cleaver, season them lightly with Salt, and take Lard of an inch long, and draw through every piece: having so done, fry them in clarified stuff, or rather in good sweet Butter: being near upon ready, make a sauce of Claret, and Anchovy, some Mutton Gravy, and let it stand a very little on the fire, then rub your dish with Garlic, lay in your meat and pour your sauce thereon, garnish it with slices of Lemon.   

Sheep's Tongues, Deers Tongues, or Calf's Tongues fried.  
Boil your Tongues and peel them, then cut them into thin slices, and put them into the yolks of half a dozen Eggs beaten with Nutmeg, Sugar, Salt and Cinnamon, with a handful of Currans; neither will it be irrequisite to add the core of a Lemon cut into square pieces; let your Pan be just ready, as you have done this last, and put these ingredients into the Pan by spoonfuls: being fried (but have a care of the least burning, for that will spoil all) serve them on Sippets, with sauce made of Sack, sweet Butter and Sugar, and serve it hot, scraping on Sugar.   

Steaks of Pork broiled.  
Take a Loin of Pork, and take off the skin, than cut the leaner flesh into thin slices; then take a Rowling-pin, and beat them as thin and as broad as you can; then laying them on the dresser spread abroad, strew on them some Salt and Sage minced very small, and put them on your Gridiron, than season the other side as the former: when they are enough, dish them up on drawn Butter, Vinegar and Mustard with a little Sugar.   

Veal, the breast roasted with a Pudding in it.  
Take a knife and open the lower end of your Breast of Veal close between the skin and the ribs; then take some Veal and mince it small, with Time and fat Bacon chopped small, some beaten Cloves and Mace, Salt, and four yolks of Eggs, mingle these well together, and fill your Breast therewith, skuering it up, lay it to the fire, save the Gravy, and beat it up with Butter, and the juice of Oranges for sauce.  
You may make your Pudding thus: Otherways take three or four yolks of Eggs, some grated White-bread, Currans clean picked and well washed, Cream, Rose-water, Cloves and Mace finely beaten, a little Saffron, Salt, Beef-suet chopped small, sliced Dates and Sugar, make it up pretty stiff, and fill the breast therewith.   

Veal, a chine or neck roasted.  
Draw your joints with Time, spit either one or other, and lay it to the fire; then take some great Oysters parboiled, and put to them Parsley, Time, and Winter-Savory minced small, with the yolks of four Eggs boiled hard and minced small; then take Bacon and cut it into slices four square, and somewhat bigger than your Oysters; then have in a readiness two square Rods about the bigness of your little finger, and spit thereon a piece of Bacon, and then an Oyster so long, till you have spitted all your Oysters and Bacon, then tie these rods on your Veal; when it is about three quarters roasted, set under your roast a Dish with some Claret, minced Time, and a Nutmeg grated: your Veal being ready, cut off your rods, and slip your Bacon and Oysters into the Wine, putting them into a Pipkin with the yolk of an Egg, and let them boil up thick with drawn Butter; pour this lair all over your Veal, and serve it up: Thus you may roast a Fillet or Leg.   

Veal Olives how roasted.  
Take a Fillet of Veal, and cut from thence large Collops, and hack them or beat them with the back of your chopping knife or rowling-pin; season them with Cloves, Nutmeg, Mace and Salt; then take some sweet Herbs and Beef-suet, and mince them very small; add to them the yolks of six Eggs; then spread your Collops, and strew on your farcing, rolling them up very close; now spit them and roast them: prepare your sauce against they be ready, made of the Gravy, that drops from them, some Claret wine, strong Broth and sweet Butter beaten up to a reasonable thickness.   

Veal, Fillet farced and roasted.  
Take Time, Winter-Savory, sweet Margerum and Beef-suet; and then mince them very small, beat some Cloves and Mace, adding to what is abovenamed, Salt, grated Bread, four or five Dates cut small, and a handful of Pine kernels blanched; mix all these together with Verjuice, and the yolk of an Egg: having so done, make little holes in your Veal, and stuff it herewith very thick, then roast it well: the sauce must be Butter, Vinegar, Sugar, Cinnamon and Ginger beaten, work your sauce up thick, then dishing your Veal, pour on your sauce and garnish it with slices of Orange.   

Veal, a Chine broiled.  
Cut your Veal into four or five pieces, you may either lard it or let it alone; but if you do, let the Lard be small, than season each piece with Salt; then broil them on a Gridiron over a soft fire with some branches of Sage and Rosemary between the Chine and the Gridiron; being broiled, sauce it with Gravy, Butter, and juice of Orange beaten up thick.   

Venison that is fat, how to broil.  
Cut the fattest part of a Haunch of Venison into slices about half an inch thick, salt each piece and broil them on a soft fire very leisurely; when they have soaked a pretty while, bread them, and serve them with Gravy only: Thus you may broil a Chine or side of Venison, being first boiled and seasoned with a little Salt.   

Venison, a Haunch roasted.  
If your Venison hath been seasoned, water it first, then stick it with short springs of Rosemary, lay it to the fire, roast it not too much; and let your sauce be half a pint of Claret, a handful and a half of grated Bread, some Cinnamon, Ginger, Sugar, and a little Vinegar, boil all these together so long till they are as thick as Pancake Batter, than dish up your Venison thereon.   

Venison in Collops.  
Take a Haunch of Venison, and cut part of it into Collops; then hack it with the back of your knife; and having stuck it with small lard, take a handful of Parsley and spinach, good store of Time, a little Rosemary, with other sweet Herbs, and mince them very small with Beef-suet; put these into a dish together, with the addition of beaten Cloves, Nutmeg, good store of Salt, the yolks of seven Eggs, mingle these all together with your hands, then spit your Collops on a small spit, intermixing your Herbs, and so tie them all together: set a dish under them to save the Gravy, in which you must put some Claret; being almost roasted, put your dish over the coals with grated Bread, beaten Cinnamon, Vinegar and Sugar; stir these together with your wine, and a ladleful of drawn Butter, make not your lair too thick, and dishing your Venison, pour it thereon.    

Fowl of all sorts, both Land and Sea Fowl Roasted, Fried, Broiled, fricassee'd.  

Capon roasted with Oysters and Chestnuts.  
TAke a good fat Capon, and make him ready for the spit, then boil a dozen Chestnuts, being soft pill them, and put them into Claret wine warmed, with as many large Oysters parboiled; put these into the belly of the Capon, and stop them in with sweet Butter; let your fire be very good and quick, baste it with sweet Butter, and as soon as it gins to drop preserve the Gravy; then take half a pint of Claret wine, a piece of sweet Butter, a little gross Pepper, half a score, or a score of parboiled Chestnuts, as many large Oysters, stew these all together till half the liquor be consumed: your Capon being ready, put in your Gravy to your sauce, bread up your Fowl, and dish it on your sauce.   

Capons fricassee'd.  
Your Capon to be fricassee'd must be either boiled or roasted, which you must carve up, taking the Pinions from the Wings, and the Brawn from the Joint, as they lie in the dish: Thus carved up to lie orderly on the Pan, put to them the yolks of five Eggs, with sliced Nutmeg, and minced Time: Being thus all in the dish, mingle them well together, and put them into your Pan with clarified Butter half hot, and fry them till they are yellow, then turn them: after this take some White wine with the yolks of three Eggs, a little strong Broth, Gravy, an Onion cut in quarters, Anchovies, and a little Nutmeg grated; then pour out what liquor is in your Pan, and add to it a ladleful of drawn Butter; then put this lair into your Pan, and keep continually shaking it therein over a slow fire till it grows thick; if it should prove too thick, you may thin it with White wine; then dish up your Fowl, and pour in your sauce and serve it up, garnished with hard yolks of Eggs chopped small, and slices of Lemon.   

Chickens fricassee'd.  
Take half a dozen Chickens, draw, flay and cut them into quarters, not removing the Gibblets and Liver; then take your Cleaver, and with the back thereof beat them very well, then fry them brown with Butter; in the mean time get Time, sweet Marjoram, and other sweet Herbs, and mince them small, Oxe-Palates, Dates, the bottoms of three or four Artichokes sliced all together, Salt with beaten Ginger and Mace: The meat being enough, cleanse your Pan, and put in your meat again with strong Broth, Verjuice, and the rest of the aforementioned materials, and let them fry till the liquor be half consumed; then put in half a pound of Butter, Sugar, scalded Goosberries, minced Lemon, and shake them well together, dish them up on Sippets, garnished with grated Bread, sliced Lemon and scalded Goosberries.  
The latest way of frigassying Chickens is thus: take them, scald them, and quarter them, then break their bones by beating them with a back of the Cleaver, dry them well, and then flower them; your Pan being hot, put them in with their skinny side downward, and fry them brown on both sides: then pour out your liquor, and have a lair in readiness made of Gravy and Claret, which you must put into your Pan, adding thereto pieces of Sausages, cut about half the length of your finger, a pint of Oysters, and an Onion or two, a faggot of sweet Herbs, a grated Nutmeg, a couple of Anchovies; let these boil up in the Pan: then take the yolks of five Eggs, and beat them in strong broth, take your Pan off the fire and pour them in, shaking them whilst they are over the fire; then dish up your Chickens on Sippets, pouring on your lair with Oysters, and placing your bits of Sausages round the dish, garnishing it with Lemon.   

Duckling fricassee'd.  
Take Ducklings and cut them in small pieces, flower and fry them in sweet Butter: having first dried them in a clean cloth; then take some Sack, an Onion and Barsley chopped small, a piece of whole Mace, and a little gross Pepper, adding hereunto some Butter, Sugar and Verjuice: Then take a good handful of Clary, and pick off the stalks: having done this, make a batter of four newlaid Eggs, fine Flower, some sweet Cream, and a little Nutmeg, fry these in a Pan; and having dished your Ducklings, pour on your fried Clary, etc. upon them.   

Ducks or Wigeons fricassee'd.  
Quarter them first, race them, beat them with the back of your Cleaver: having dried them well, put them into a Pan with sweet Butter, and fry them: when they are almost fried, put into them a handful of minced Onions, some little Time; after put in some Claret wine, with some thin slices of Bacon, and some spinach and Parsley boiled green and minced small: when it hath fried a little while, break in a dish three yolks of Eggs, with a grated Nutmeg, and a little Pepper, put these into the Pan, then toss it up with a ladleful of drawn Butter; pour on your lair, and let your Bacon be on the top of your Ducks.   

Ducks roasted.  
Having roasted your Ducks very well, provide in the mean time this following sauce; boil some Onions sliced very thin in a little strong Broth, put thereto a little Gravy, and some drawn Butter: This is the custom of some, but the best and general rule is for all Wild Fowl, to boil up the Gravy with an Onion, a little Nutmeg and Butter. For Water Fowl, it is customary to boil up sliced Onions in strong Broth, with Gravy and a little drawn Butter.   

Goose fricassee'd.  
Take a Goose and roast him almost, then carve him and scotch with your knife long ways, and cross it over again to make it look like chequerwork; then wash it over with Butter, and strew Salt upon it; then put it into a dish with the skinny side downward, so set it before the fire in a dripping-Pan, that it may take a gentle heat, then turn the other side; then take it and lay it on your Gridiron over a soft fire: when you think it is enough, baste the upper side with Butter; then dredge it over with flower and bread grated; then put it over again and froth it, and dish it up: your sauce must be Vinegar, Butter and Mustard; with a little Sugar, put it into your dish with a little drawn Butter, and lay your Goose a top of it, garnish it with Lemon, laying on Sausages round the brims of the dish.   

Hen roasted.  
Make choice of an indifferent young Hen full of Eggs, fit it for the spit, and roast it: being enough, take it up and break it open, and taking the brawn from the joint, mince it into small slices, but save the wings and legs whole, with the rump also, stew all in the Gravy with a little Salt; after this, mince a Lemon into your sauce; let the minced brawn of the Hen be laid in the middle of the dish, and the legs, wings and rump round about it; garnish the dish with the yolks of hard Eggs minced small, and some slices of Orange or Lemon.  
For a Hen roasted and not broken up, the usual sauce is, the yolks of four Eggs boiled hard and minced, a little drawn Butter, some Claret wine, Gravy, and the juice of a Lemon.   

Larks roasted with Bacon.  
Pull your Larks and draw them, and spit them on a small spit, with a slice of Bacon, and a Sage-leaf between each Lark: being roasted, dish them up with a sauce made of the juice of two or three Oranges, Claret, and a little sliced Ginger; then set it on the fire a little while, and beat it up with a piece of Butter, and so serve them up.  
With the same sauce you may broil your Larks on a Gridiron, opening their breasts and laying them abroad.   

Plover roasted.  
Take half a dozen green or grey Plovers, and roast them; being enough, have some Onions boiled (being first sliced) in strong Broth, add thereunto Gravy, and a little drawn Butter; or else Gravy boiled up with an Onion, a little Nutmeg and Butter.   

Partridges roasted.  
Pull, draw and truss them, then roast them not too dry, sauce them with grated Bread, Water, Salt, and a whole Onion boiled together: when it is boiled, take out the Onion, and in its stead put in minced Lemon, and a piece of Butter; then dish your Fowl, and serve it up with this sauce.   

Partridges fricassee'd.  
Truss your Partridges, and roast them till they are three quarters enough, then carve them up; after this fry them with an Onion chopped very small; add to them half a pint of Gravy, three Anchovies, some grated Bread, drawn Butter, and the yolks of two Eggs beaten with white wine, boil them till they come to a thickness, and dish them up.   

Pullet's roasted.  
Roast your Pullet saving the Gravy: having before stuffed the belly thereof with a little Butter, the yolks of two hard Eggs minced, some Claret wine, the juice of Lemon and Salt, pour your dripping out of the Pan, blowing off the fat, and boil it up with a little Claret; then put to it some drawn Butter, and serve it up with your Fowl.   

Pigeons roasted.  
Prepare them to truss, then make a farcing with Beef-suet or Marrow, mincing it with the Liver of the Fowl very small, and mingle it with grated Bread, the yolks of hard Eggs minced, Mace and Nutmeg beaten, the tops of Time shred very small, and Salt, incorporate these together, with the yolks of hard Eggs and Verjuice; then cut the skin of the Fowl betwixt the Legs and body before it is trussed; then put your finger to raise the skin from the flesh, but have a care you do not break the skin; then farce it full with this meat, trussing the Legs close to keep it in, then roast them, setting a dish under to save the Gravy, which you must mix with some Claret wine, sliced Nutmeg, a little of that farced Meat and Salt; then give it two or three walms on the fire, and beat it up thick with the yolk of a raw Egg, and a piece of Butter, with a little minced Lemon, and so serve it up.  
You may for variety use this sauce, mince a handful of Parsley very small, and wrap it up in a ball of Butter with a grated Nutmeg, put this into the belly of your Pigeons: when you spit them, adding thereto some minced Bacon, with a few Mints; take this farcing out when you draw them, and put it into Claret wine, putting thereto grated Bread and drawn Butter, and you may use your Vine leaves roasted and mince them therein.   

Qails roasted.  
Pull your Quails without breaking their skin, and roast them with some Vine-leaves, or dry the Vine-leaves in a dish before the fire; then mince them very small, and put them into Claret wine, with a little Vinegar, small Pepper and Salt; being boiled, beat it up thick with a piece of Butter, and so serve up your Fowls.  
Or you may only take some White wine, grated Nutmeg, Vine-leaves minced, and some drawn Butter.   

Rabbits roasted.  
Spit them not back to back, but skuer them up side to side, so will they roast much better; being roasted enough, take Butter and minced Parsley, being first boiled or roasted in their bellies, and add thereto the I ivers minced very small, and so serve them up.   

Snipe roasted.  
You may either draw them or not, if you do, put an Onion into the belly of the Fowls, and so roast them with a dish under them, in which must be some Claret wine, Vinegar, an Anchovy, Pepper and Salt: when your Fowls are roasted, put thereto a little grated Bread, some Butter, shaking them well together, and so serve it up: This is very good sauce for a wild Duck, having first rubbed your dish with a clove of Garlic.  
If you do not draw your Fowl, then only take the guts and mince them very small into Claret wine, with a little Salt, Gravy and Butter.  
Another sauce is thus made, take some Onions and boil them, and add to them some Pepper and Salt, with a little Butter, or raw Onions, Water, Pepper and Salt, with the Gravy of any fresh Meat.   

Turkey carbonadoed.  
Your Turkey being roasted almost and carved, scotch it with your knife long ways, crossing it over again, that it may look like Chequerwork; then wash it over with Butter, strowing Salt thereon; then setting it in your dripping-Pan, let it take a gentle heat, turning it twice or thrice, then set it on your Gridiron over a soft Char-coal fire; when it is enough take it up, and sauce it with Gravy and strong Broth boiled up with an Onion, a little grated Bread, a sliced Nutmeg, an Anchovy, and a ladle of drawn Butter, adding thereto some Salt; then dish up your Turkey, and pour your sauce all over it; then strew it over with Barberries and garnish it with Oranges or Lemon.  
Or you may take some sliced Manchet soaked in some strong Broth with Onions, boil it up in Gravy, Nutmeg, Lemon cut like Dice, and drawn Butter, put this under your Turkey.   

Woodcocks roasted.  
Having pulled and drawn them, wash and truss them, then lard them with a broad piece of Bacon over the breast; being roasted, serve them on broiled toasts dipped in Verjuice, or the juice of Oranges with the Gravy, and warmed on the fire: This is the French fashion.  
The English way of roasting Woodcocks is thus: take them fresh and newly killed, you may know when they are so, by opening their bill and smell to it, or plucking a feather from the wing, and thrust it down their throat; if they are tainted, you will know it by the smell of the feather. Having drawn, washed and trust them, lay them to the fire, and baste them with Butter; being almost enough, strew grated Bread on them, and be sure to save the Gravy, into which you must put toasts that are buttered: Or, you may only mince the guts, being roasted with the Fowl into their Gravy and a little Claret, and so serve them up.  
Or you may cut a Manchet into toasts, and put them into Gravy boiled up with an Onion, a little strong Broth, some drawn Butter, and a little Nutmeg; pour this on your toasts, and dish up your Cocks.     

Fish, Flesh and Fowl of several sorts baked in Pan, or put into paste made after several forms and fashions.  

Fish baked in Pan or Pastry.  

A Batilly Pie of Fish.  
YOu must make a very large Coffin, and cut it with Batlements, garnish the Coffin with as many Towers, as will contain your several sorts of Fish; be sure to dry your Coffin well, and wash it over in the inside with the yolks of Eggs, and flower it in the bottom to solder it, let the Fish you design for your Pie be either broiled or fried brown; in the middle of your Pie place the head of a Salmon, cut pretty large beyond the Gills, forced and baked in an Oven, the heads of your other sort of Fish must stand upon forced meat; and place your Fish severally one opposite to the other in their several partitions, pouring over all your Fish, Oysters, Cockles, Prawns and Periwinkles boiled up in their proper lairs (as hath been formerly shown) and thickened up with drawn Butter, remember to place your forced heads over the battlements.  
Or you may make the like partitions upon a sheet of paste, in a dish with a standing battlement, set round the brims; in which partitions you may dish up all manner of shelled Fish with their distinct lairs.   

Cockles and Muscles in Paste.  
Having parboiled them, take out the meat and wash them very clean in the water they were boiled in, and a little White wine; then mince them small with the yolks of three or four new laid Eggs, season them with Salt, Nutmeg and Pepper, wring therein the juice of an Orange or two, then close them within two sheets of paste, bake it, ice it, and serve it up.   

Carp Pye.  
Scale your Carp and scrape off the slime, then wipe it dry, and split it down the back; then cut it into several pieces, not very small, taking away the Milt or Spawn and Gall; having seasoned it with Nutmeg, Pepper, Salt and beaten Ginger, lay some Butter in the Pye-bottom, and put in thereon your pieces of Carp so seasoned, and upon them three or four Bay-leaves, five or six blades of large Mace, as many whole Cloves, some blanched Chestnuts, slices of Orange and sweet Butter, then close it up and bake it; being baked, liquor it with beaten Butter, the blood of the Carp, and some Claret wine; you may bake great Oysters, and a couple of large Onions with the Carp.   

Carp baked otherways.  
Scald, wash and draw a fair large Carp, season it with Salt, Nutmeg and Pepper, and put it into a Coffin with good store of Butter cast on some Raisins of the Sun, the juice of two or three Oranges, and a top of all, some sweet Butter to keep all the rest moist; before you bake it, sprinkle on some Vinegar.   

Otherways.  
Having first scalded your Carp, season it with Pepper, Mace, Nutmeg, Cloves, Ginger and Salt, and lay him into a Coffin fit for him; then lay on the top thereof two or three Onions quartered, half a pint of large Oysters seasoned with Time, then put in the yolks of half a dozen hard Eggs with Butter thereon, then close up your Pie; when it is baked, pour in at the Funnel a lair made of the Gravy of the Meat, drawn from it with some Claret wine, drawn Butter, beaten up with the yolks of two Eggs; having shaked it together, dish it up: you may bake a Carp seasoned with Raisins, Currans, Dates and Prunes; and then let your lair be Vinegar and Butter with Sugar, and the yolks of three new laid Eggs beaten.   

Carp minced Pies.  
Cleanse your Carp and bone it, then take a good fat Eel and mince them together; then season them with Nutmeg, Mace, Ginger, Pepper, Cinnamon and Salt, adding thereto some Carraway seed, minced Lemon-pill, Currans, and the yolks of five or six hard Eggs chopped small, with sliced Dates and Sugar; then laying some Butter in the bottoms of your Pies, fill them with these materials, bake them and then ice them.   

Crab Pye.  
Take half a dozen Crabs, boil them and take the meat out of the shells, than season it a little with Nutmeg and Salt, after this strain the meat of the body with Claret wine, some Ginger, Cinnamon, Butter and juice of Orange; your Pie being made, put some Butter in the bottom thereof, then lay in the Meat with Asparagus, bottoms of Artichokes, yolks of three hard Eggs minced, large Mace, Grapes, Barberries, Dates, sliced Orange and Butter; when it is baked, liquor it with some of the meat out of the body, mingled with Cream or drawn Butter.  
You may compound your Crab otherways, as thus: mince it with a fresh water Eel or Tench, and season them with Time, sweet Marjoram, and Winter-Savory, beaten Nutmeg, Pepper and Salt; add hereunto some roasted Chestnuts, bottoms of Artichokes, Asparagus boiled, and cut into pieces as long as your thumb, with Pineapple seed and Grapes, fill your Pie herewith; and being baked, liquor it with Butter, yolks of Eggs, Claret wine, and juice of Oranges beaten up thick.   

Eel Pies.  
Take your silver fresh water Eels, skin and draw them, than season them with Salt, Pepper, Nutmeg, and a blade or two of large Mace; then cut them into pieces about four inches long, and lay them into your Pie, and cut into quarters two or three large Onions, lay thereon some sweet Butter, large Mace, Barberries or Goosberries; being baked, liquor your Pie with Butter, yolks of Eggs, and juice of Orange beaten up together.   

Eel minced Pies.  
Take a large silver Eel, and having skinned it, parboil it; then separate the Fish from the bones, and mince it with Pippins, Figs, Wardens and Raisins of the Sun, season it with Pepper, Mace, Cloves, Salt, Sugar, Saffron, Prunes, Currants, Dates and whole Raisins of the Sun, with Butter laid on the top; make your Pies little in the form of a Beaker; and when baked, liquor them with Butter, juice of Lemon, Sugar and White wine.   

Eels baked the common way.  
Take fresh water Eels, and cut them into pieces about the length of your finger, season them with Pepper, Salt and Ginger, put them into a Coffin with half a pound of sweet Butter, and add to them great Raisins of the Sun, an Onion minced small, or Leeks cut grossly and so bake it.   

Eel Pies otherways.  
Your Eels being skinned, cleansed and cut into pieces three inches long, put to them sweet Marjoram, Time, Winter-Savory, Onions or Leeks with Parsley minced small, then season them with Nutmeg, Mace, Pepper, Cloyes and Salt; having coffined them, put all over them a quarter of a pound of Currans and Lemon sliced, over these put Butter, close it, and when it is baked, lair it with White wine and Vinegar, beaten up with the yolks of three Eggs, and some drawn Butter; pour this in at the Funnel of the Pie, and shake it well together.   

Flounder Pye.  
Take Flounder, draw and wash them, then cut off their Finns and scotch them, then mingle Pepper, Nutmeg, Salt and Mace, and season them therewith; then take Leeks cut small, and strew over the bottom of your Pie; then put in your Flounder, and lay on them the meat of Lobster claws and tail cut into small pieces, the yolks of hard Eggs and Onions minced, with some Grapes or Goosberries if you have them: Lastly, put on Butter, and close your Pie; when baked, lair it with White wine and Parsley minced very small, with the meat of the body of a Lobster, drawn Butter, and the yolk of a new laid Egg, shake these together in your Pie, and serve it up hot to the Table.   

Herring minced Pies.  
Take pickled Herrings, and water them well, then strip the skins from them whole and lay them in a Trey, and put to them a pound of Almond paste; but you must first mince your Herrings with two Lights or Rows; add also seven or eight Dates, some grated Manchet, Sugar, Rosewater, a little Sack with Saffron, make all these pretty stiff; then take your skins and fill them with this composition, then lay Butter in the bottoms of your Pies, and lay in your Herrings with Dates, a top Goosberries, Currants and Butter, then close it, and when baked, liquor it with Butter, Vinegar and Sugar.  
Or thus you may make minced Pies of Herrings or Pilchards; first bone, skin and cleanse them, then mince them small with four or five Burgomy pears pared, or any other sort of Pear that is mellow and pleasant; put to these Raisins of the Sun, some Currants, Dates, Sugar, Cinnamon, Ginger, Nutmeg, Butter and Pepper, mingle all these together, fill your Pies; and being baked, liquor them with White wine Vinegar and Butter.   

Gaberdine or Stockfish Pies.  
First boil it, and then take it from the skin and bones, and mince it with some Pippins, season it with Ginger, Nutmeg, Pepper, Carraway seed, Cinnamon, Currans, minced Raisins, Rosewater, minced Lemon-pill, Sugar, sliced Dates, White wine, Verjuice and Butter, fill your Pies herewith, bake them and ice them, and serve them up hot to the Table.  
You may mince your Gaberdine or Stockfish with yolks of hard Eggs chopped small, and all manner of sweet Herbs minced, mix them together, and season them as aforesaid, than liquor it with Butter, Verjuice, Sugar and beaten Cinnamon: Lastly, ice your Pye.   

Lamprey Pye.  
Garbage your Lamprey, taking out the black blood which is like a string in the back, slit the back and pull it out, then season it with Nutmeg, Pepper and Salt; make your Pie round, then roll your Lamprey as your Pie; lay two or three whole Onions in your Pie, and put in good store of Butter with two or three Bay-leaves, let it stand in the Oven three or four hours, then fill it up with Butter, and keep it for your use.   

Otherways to be eaten cold.  
Take your Lamprey, and cut it open in the belly, then take out the backbone; after this scald it, and scrape it well on the skinny side, season it on the inside with Pepper, Salt, Cloves, Mace, and a little minced Onion, then close it together, as if it were whole, than season the out side: have in readiness a Coffin of Rye-dough, according to the wideness of your Lamprey, turned round therein: put in two great Onions in the middle, with Bay-leaves and Butter, so with your funnel, and garnishing indore it and bake it; fill it up with clarified Butter when it is cold.   

Lump Pye.  
Take a Lump and skin him, then cut all the flesh from the bones into pieces bigger than your thumb, season it with several sorts of sweet Herbs, Cloves, Ginger, Mace, Salt and Pepper, with a handful of grated bread; your Pie being made, throw into the bottom a handful of this seasoning, and put thereon your pieces of Fish, on them put Marrow, Oysters, the yolks of hard Eggs cut in halves, with sliced Lemon; lay on the top of that more seasoning, and then lay on the remaining pieces of your fish, and on the top of them strew on the rest of your seasoning; put a top of all good store of Butter, then close it up and bake it: when it is baked, lair it with White wine, Oyster liquor, drawn Butter, and the yolks of two or three Eggs, shake it well and serve it up.   

Lump baked otherways.  
Take a Lump and flay it, and split it in two, then season it with Nutmeg, Pepper and Salt, and lay it into a Coffin, and on it lay some Bay-leaves, large Mace, an Orange sliced, Goosberries, Grapes, Barberries and Butter, close it up; and when it is baked, liquor it with drawn Butter; you may bake it thus, in a dish or Pasty-pan.   

Ling Pie made of a Jowl of Ling.  
Take a Jowl of Ling, and boil it till it be almost enough; then take off the skin, and season it with Pepper: having made your Pie, strew the bottom thereof with Onions minced very small, close it, and bake it; then take the yolks and whites of ten Eggs, and boil them between hard and soft; then mince them small, and put them into drawn Butter, toss them together; then draw your Pie, cut open the lid, and pour this liquor all over it, then put on your lid and serve it up.   

Another excellent way.  
Let your Lump be skinned, cleansed and seasoned as aforesaid, and so put it into your Pie, then lay on sliced Ginger, large Mace, close it up, and put a Funnel thereon; put it into an Oven, and let it stand till it be half baked, then draw it up with good sweet Salad Oil, than put it in again: when it is baked enough, draw it and cut it up, then beat three spoonfuls of Mustard, with some of the Oil, and pour it therein, shake it well together, and serve it up.   

Lobster Pies.  
Boil your Lobsters, then take the meat out of the shells, and let it stand till it be cold, than lard it with salt Salmon, or a salt Eel, and season it with Salt, Pepper and Nutmeg: having made your Pie, lay in the bottom thereof some sweet Butter, and on it some pieces of fresh Eel, or fresh Salmon, and on it a lair of Lobster, add to it some whole Cloves; and make thus three or four lairs: lay last of all some slices of fresh Eel or fresh Salmon, and some whole Cloves and Butter, then close it up, and when baked, fill it up with clarified Butter.  
Or you may take the meat of a Lobster, prepared as aforesaid, and season it with Nutmeg, Cinnamon, Salt and Pepper, with a little Ginger; then lay it in a Pie made somewhat in the form of a very large Lobster, and lay on it some Dates cut in two, sliced Lemon, large Mace, Barberries, yolks of hard Eggs chopped, and a pretty quantity of Butter, close it up, and when baked, liquor it with White wine Vinegar, Butter and Sugar, and having iced it, dish it up.   

Mullet Pye.  
Gut your Mullet, scale it and wash it, then dry it very well: having so done, lard it with a salt Eel, season it with Nutmeg, Pepper, Mace, Salt, and a little Ginger very lightly; then stuff its belly with a pudding made of grated Bread, sweet Herbs, and some fresh Eel minced, add to these the yolks of hard Eggs, an Anchovy washed and minced very small, some Nutmeg, and a little Salt; then lay it in your Pie: then lay on your Fish, Cockles, Prawns, Capers, yolks of hard Eggs minced small, Butter, large Mace and Barberries, close it up; and when it is baked, cut open the lid, stick it full of Lozenges, then fill it up with beaten Butter, laying on some slices of Lemon.  
In the same manner you may bake Base, Tench or Bream.   

Muscle Pye.  
Take a good quantity of Muscles, wash them very clean, and then set them a boiling, making the water to boil before you put them in; being enough, take them out of the shells, beard them very well, and cleanse them from stones and gravel: then take Leeks and some sweet Herbs, and mix them therewith, and chop them very small, adding thereunto some Nutmeg, Pepper and Salt, with the yolks of four hard Eggs minced small, put Butter at the bottom and top of your Pie, and close it up: being baked, liquor it with Butter, White wine, and slices of Lemon.   

Oyster Pies.  
Save the liquor of your largest Oysters, season it with Pepper and Ginger, and put your Oysters therein with two or three blades of large Mace; then lay the Oysters with those ingredients into a Pie; add to them an Onion minced small, some Currants, and a quarter of a pound of Butter; when it is baked, cut open the lid, and put in a spoonful of Vinegar, with some drawn Butter, shake it well together, and serve it up.   

Oysters baked with other compounds.  
Take Oysters, Cockles, Shrimps and Craw-fish, and season them with Salt, Nutmeg and Pepper; after you have well washed and cleansed them from any kind of filth or gravel, then have in readiness Chestnuts roasted and blanched, Skirrrets boiled, blanched and seasoned; then have a Dish or Pasty-pan ready with a sheet of cool Butter paste, having laid some Butter in the bottom, lay on your several sorts of Shellfish, and on them your Chestnuts, Skirrets with sliced Lemon, large Mace, Barberries and Butter, close it, and when it is baked, fill it up (having cut open the lid) with Butter and juice of Oranges beaten up thick: you must make the Paste after this manner, for every half peck of Flower you must allow two pound and a quarter of Butter, and the whites of two Eggs, work it well together dry, then put cold Water to it, and your Paste is made, this is only fit for Pasties and Pasty-pans.   

Oyster Pies otherways.  
Take very large Oysters and parboil them, season them with beaten Pepper, Salt, Cloves, Mace and Nutmeg; add to these some grated Bread, and withal take a good handful of Time, Parsley, Winter-Savory, a couple of Onions, and mince them very small; put all these materials into your Pie with Potatoes boiled, and Chestnuts boiled and blanched, with the yolks of hard Eggs cut in halves: lay over all Marrow, sliced Lemon, large Mace, Butter, and so close your Pie, which must be made thin, since half an hour is sufficient to bake your ingredients therein contained; when it is baked, pour into it a lair made of White wine, Oyster liquor, two yolks of Eggs, and drawn Butter, shake it well together, and letting it stand a little while in the Oven, serve it up.   

Another very good way.  
Parboil two quarts of large Oysters in their own liquor, throw a little Salt on them, and mingle them with some sweet Herbs minced small; fill your Pie, and put therein some large Mace; sliced Lemon, a good handful of Marrow rolled in yolks of Eggs and Butter; when it is baked, take Verjuice, Sugar, Butter, a little Pepper, and two Nutmegs grated, and liquor it therewith.   

Oyster minced Pies.  
Take a pottle of large Oysters, parboiled in their own liquor, beard them, and wash them in warm water from filth and gravel: having dried them, mince them small, then season them lightly with Cinnamon, Mace, Cloves, Salt, Pepper, Nutmeg, Carraway-seed, a few Raisins of the Sun minced small, sliced Dates, Currants, Sugar, and half a pint of Claret, mingle these very well together; and having made your Pies about the bigness and form of a Tumbler, putting Butter in the bottoms of the Pies, fill them up herewith and bake them.   

Pike baked.  
Draw your Pike and wash him well, then lard him with pickle Herring; then take a handful of sweet Herbs, another of Oysters, an Onion, and a little, Lemon-pill, mince them all together, add to them Nutmeg, Salt, Pepper, Mace and Cloves: then wash your Pike all over with the yolks of Eggs, both inside and outside, and with the aforesaid ingredients season him; have a Pie in readiness made into the form of a Pike, and lay him therein with Horseradish scraped, and with two handfuls of Grapes all over him; having laid on a good piece of Butter, close and bake your Pie, then draw it and liquor it with Butter, White wine Vinegar, and the yolk of an Egg; you may add to your lair Oysters, Cockles, Shrimps, Prawns and Craw-fish, with the yolks of hard Eggs, Lemon, Anchovies and Gravy.   

Pike baked to be eaten cold.  
Take a large Pike, scale him and cleanse him, then lard him with salt Eel, then make a forced meat of Fish, and stuff his belly therewith; then season him with Pepper, Cloves, Mace, Ginger and Nutmeg beaten; then lay him into a Coffin of like form, and bake him, draw your Pie, and pour in at the Funnel, Butter, White wine, and the juice of Lemon, set it by, and eat it when cold.   

Prawn or Shrimp Peteets.  
Make your Coffins very little, as to the form let them be round, triangle, or four square, or you may make them long to stand up an end; then take your Shellfish and fry them in yolks of Eggs, Cinnamon, Ginger, Nutmeg, Cloves and Mace beaten together; when they are crisp and brown, fill your dried Coffins with the Fish, put into a lair, made of drawn Butter, Claret wine and Oyster liquor, beaten up with the yolks of Eggs; they will instantly be baked.   

Salmon Pye.  
Take a Salmon newly caught, scale, draw and wipe it dry, scrape the blood from the backbone, scotch it on the backside, and season it with Cinnamon, Nutmeg, Pepper, Salt, Carraways, and a little large Mace, and some Ginger; let the Pie be made in the form of a Salmon, and lay in the bottom thereof some Butter, then lay in your Salmon, and put some whole Cloves thereon, some sliced Nutmeg, and good store of Butter, close it up, and baste it over with the yolks of Eggs or Water wherein Saffron hath been steeped; when it is baked, fill it up with clarified Butter.   

Or thus:  
Take the tail of a Salmon, and cut it into collops quite through both sides, than butter your collops over and salt them, then half broil them; have a coffin in readiness that is dried in an Oven, and wash the bottom with the yolks of Eggs: then take a handful of sweet Herbs, the like of Oysters, a little Fennel, and an Onion all minced small, take a handful of all these together, and strew over the bottom of your Pie, being first seasoned with Salt, Nutmeg, Cloves, Ginger and Pepper; then lay in your greatest pieces, strowing them over with the afore-recited seasoning, interlaying large seasoned Oysters with sliced Lemons, next lay on your smaller collops and serve them as the former; lay over all good store of Butter: being baked, pour in a lair which you must have in readiness made of White wine, Oyster liquor, and the yolks of two Eggs beaten together, shake it well together and serve it up.   

Salmon minced Pies.  
Take a Jowl of Salmon, and a good silver Eel boned, skinned and seasoned with Pepper, Salt, Nutmeg, Cinnamon, beaten Ginger, Carraway-seed, Rosewater, Butter, Verjuice, Sugar and Orange-pill minced small; mingle all these together with some sliced Dates and Currants; before you fill your Pies, put Butter in the bottom, then bake them and ice them.   

Salmon baked to be eaten cold.  
Scrape the scales off your Salmon, then wash and dry him; after this chine him and season him with good store of Salt, Pepper, Ginger, Mace and Cloves; then lay him on a sheet of Pasty-paste, bordering him round to form your Pie into the fashion of a Salmon; then put in sliced Ginger, Butter and large Mace on the top, then turn up the other half sheet of your Paste on the back, closing them on the belly side from head to tail, bringing him into proportion with his fins, tail, head and gills: Lastly, scale him, leave a funnel to pour in Butter, when it is baked, and set him aside to cool.   

Sturgeon Pies to be eaten hot.  
Take a Rand of Sturgeon, and cut it into collops about the bigness of a Goose-Egg, than season them with Salt, Nutmeg, Ginger and Pepper: your Pie being made, put into the bottom some Butter, than your collops of Sturgeon with two or three Bay-leaves, some large Mace, whole Cloves, blanched Chestnuts, Goosberries or Barberries, and some Butter; being baked, pour in a lair made of Butter, the blood of the Sturgeon and Claret wine boiled up and beaten together.   

Sturgeon Pies to be eaten cold.  
Take a Rand of Sturgeon, skin it, and wipe it dry, then cut it into large slices; then take a Carp or a good large Eel skinned and boned, then season them with Salt, Nutmeg and Pepper; then let a Coffin be ready, and lay therein first Butter, than Sturgeon, than a lay of Eel, and next to that a lay of Tench, cut into slices and seasoned as the former Fish; then begin with the first lay, and second it with the rest, till you have laid all your Fish into the Pie; but be sure to have your Sturgeon lie uppermost, and a top of all lay on sliced Nutmeg, sliced Ginger, some whole Cloves next; be not sparing of Butter, then close it up, and when it is baked, liquor it with clarified Butter: if you bake it in Pots, with the seasoning afore specified, you may keep it a long time.   

Sturgeon minced Pies.  
Take a Rand of Sturgeon, and mince it very small, adding thereto some of the fattest part of it; then take some Time, Marjoram, Winter-Savory, Sage, Parsley, Sorrel, Straw-berry-leaves, Violet-leaves, and spinach, chop these all very small, and mingle them with your minced Sturgeon, add thereunto some grated white Bread, Salt, Nutmeg, Currans, Cinnamon, yolks of Eggs, Cream, Sugar and Butter, fill up your Pie herewith, and close it; being baked, draw it and ice it.   

Sturgeon Lumber Pye.  
Take some of the brawny part of the Sturgeon, with some of the fat of the belly, and chop them small; add hereunto either Carp, Tench, or fresh water Eel minced small, than season it with Carraway-seed, Ginger, Cinnamon, Salt, Nutmeg and Pepper; put to these the yolks of six raw Eggs, and the quarters of four that are boiled hard, incorporate these together, and make them up into balls, and fill your Pie therewith, and lay a top some sliced Dates, large Mace, sliced Lemon, Grapes, Goosberries or Barberries, and Butter, close it up, and being baked, liquor it with Butter, White wine and Sugar.   

Stockfish baked.  
Take your Stockfish, and water it, then boil it tender, then lay it to cool, and after that take some of the whitest of the Fish and mince it small, add thereunto parboiled Currans, Raisins of the Sun, season it with Nutmeg, Pepper, Salt, and a piece of sweet Butter; then bake it, draw it, and cut open the lid, and squeeze in the juice of two Oranges.   

Tench baked with a pudding in his belly.  
Scald your Tench, and scour it well; being washed clean, dry it: then take grated white Bread, sweet Cream, the yolks of three new laid Eggs, some parboiled Currants, and some sweet Herbs minced small: Lastly, season it with Pepper and Nutmeg, and make it into a stiff pudding, and therewith fill your Tenches' belly: season your Fish on the one side, with a little Pepper, Salt and Nutmeg, and put him into a deep Coffin with some Butter; then close it, and when baked draw it, and cut it open, then strew thereon some preserved Orange minced: after this take Vinegar, Butter, Nutmeg, Sugar, and the yolk of a new laid Egg, and boil them up over a chafing-dish of coals, stirring it continually to keep it from curdling, then pour it into your Pie, and shaking it well together serve it up.   

Turbut baked.  
Draw and wash your Turbot very clean, and cut off the fins, than scotch him on both sides, and season him with Time, sweet Marjoram, Winter-Savory, and other sweet Herbs with Salt, Pepper, Nutmeg, Cloves and Mace: this seasoning must be for the under side only; for the upper side take only Pepper, Cloves, Mace and Salt, rubbing it well into the scotches: having made your Pie into the shape or form of your Fish, dry it a little in an Oven, taking it out, wash it in the bottom with the yolks of Eggs, and strew thereon some minced Onions, and four or five Anchovies washed clean: then lay in your Turbot with the backside downward; lay about the sides of your Fish some forced fish-balls, with the Liver of your Turbot on the top, also a pint of large Oysters, and the yolks of eight hard Eggs chopped, with a pound of Butter: then put him into the Oven, and as he bakes, put into your Pie Butter, supplying it continually, for it will require a great deal: When baked, draw it, and fill it up with a lair made of White wine Vinegar, Oyster liquor, and the yolks of half a dozen Eggs beaten up together; shaking it together, let it stand a little while longer in the Oven; then draw it, and cut it open, garnishing it with fried Oysters, sticking it all over with toasts made of white Bread, and run it over with drawn Butter, thus serve it up.    

Flesh of all sorts (excepting Fowl) baked in Pan or Pastry.  

Battalia or Bisk-Pyes to be made according to each season of the whole year throughout.  
HAving formed your Paste into the fashion of a Castle, your ingredients to fill it must be several, viz. young Rabbits, Lambstones, sweetbreads, Palates sliced, forced meat balls with Chickens, Peepers and Squobs, season all these with Salt, Pepper, Nutmeg, Cloves and Mace beaten small, with minced Time, also some Sausages and Oysters, if in season: If it be in May that you make this Pie, you may then take the meat of a Lobster: Having all your ingredients ready by you, and fitted for your Pie, lay first your Rabbits cut in pieces into the Coffin with slices of Bacon; your Pigeons and Chicken being split, lay one half of a Chicken on each quarter of your Rabbit, then half a Lambstone, next half a Chicken, than a sweet Bread, and lastly your forced meats; over all strew on your Palates, with Oysters, the Marrow of three bones dipped in the yolks of Eggs, two handfuls of blanched Chestnuts, with some Pine-Apples, laying Butter over all, close up your Pie; being baked, lair it with White wine, with five Anchovies dissolved therein, beat these up with the yolks of Eggs, strong Broth, and drawn Butter.  
Instead of Oysters, Chestnuts, etc. in the Summer time you may make use of Artichokes, Cabbage, Lettuce, Colliflowers or Sparagrass. In the Winter time, instead of your Chickens and Pigeons, you may use the smaller sort of Wildfowl; and so use continually what every season produceth.   

Another very good way.  
Having made your Pie by taking three quarts of Flower, and three quarters of a pound of Butter, boiling the Butter in Water, and so making up the Paste hot and quick, I say, then take four Oxe-pallates, boiled, blanched, and chopped into pieces, as many Lambstones, and half a dozen Veal sweet Breads, parboiled and quartered, a dozen and a half of Coxcombs boiled & blanched, half a dozen Pigeon peeper's, and as many Chickens; having filled them for the Pie, place them therein orderly, that is, somewhat of every ingredient laid one upon the other, and all upon the Chickens and Pigeons; then over all strew the yolks of hard Eggs, minced with good store of Butter, close it up, and let it stand an hour and half in the Oven, then draw it and liquor it with Gravy, sliced Lemon, and Butter beaten up thick.   

Brawn baked to be eaten cold.  
Take your raw lean Brawn, and the like quantity of fat Bacon, mince them small, and beat them in a Mortar, pounding therewith a handful of Sage; then season them with Pepper and Salt, and good store of Ginger, adding thereto the yolks of Eggs and Vinegar, than put your Brawn into a cold Paste, and lay thereon Butter and Bay-leaves; let the form of your Pie be round or like a Brawn.   

Beef either Buttock Brisket, Fillet or Sirloin larded, or not, baked Red Dear fashion.  
Bone your Beef, and lard the leanest parts, or not, than season it with Nutmeg, Pepper and Ginger of each five ounces, and a pound of Salt; then lay in your Pie good store of Butter, and upon that put your Beef, and on that half an ounce of beaten Cloves, the rest of the seasoning with a good quantity of Butter, and three or four Bay-leaves; being baked, fill it up with clarified Butter, and set it by.  
You may serve it up hot, but then there must not be above half the seasoning; either hot or cold you will hardly distinguish it from Venison.   

Beef minced Pies.  
Mince part of a Buttock of Beef very small, with half as much Beef-suet, season it with Pepper, Cloves, Mace, Nutmeg and Salt, add to these half as much Fruit as there is Meat and Suet, viz. Raisins of the Sun, Prunes and Currants, and herewith fill your Pies, strew on the the top some minced Lemon-pill and sliced Dates.   

Beef how to Choler.  
Take a fine fat Flank of Beef, and lay it three days and as many nights in Pump Water; shift it thrice in four and twenty hours, then take it out and dry it, taking out the bones and grosser fat, then cut it into three lairs; take a good quantity of Salt and Sage chopped, and mingle them together: strew these between every lair, and lay one upon the other; then take Cloves and Mace of each an ounce, and beat them small, with an ounce of Nutmegs, strowing them also between the lairs of Beef: having roul'd it up very close, take packthread and tie it very hard, then put it into a long tin Pan, or earthen Pot made for that purpose; let the top of the Pot or Pan be tied round with Cap-paper, set it into the Oven, it will require nine hours baking.  
If you will have it look very red, for that is its proper colour, powder it in Salt Petre four or five days, then wash it off, then roll it up with the seasoning aforesaid.   

Calf's head Pie or Pastry.  
Boil a Calf's head till it is almost enough, having first cleaned and cleansed it, then take it up, and take the bones from the Flesh with as little breaking it as you may; when it is cold, force or stuff it with Time, sweet Majoram, Penniroyal and Winter-Savory, with the yolks of hard Eggs, raw Veal, and Beef-suet minced very small; then season it with Nutmeg, Pepper and Salt; your Pie being ready, lay the Head therein, underlaying it with some raw Veal, then cover the Head with good store of Spices, so close it up; when it is baked, fill it up with clarified Butter: Thus you must do, if you intent to eat it cold, if otherways season the Head with the aforesaid Spices but lightly, and put some Butter a top with Grapes or Goosberries; when baked, liquor it with Gravy, juice of Oranges, and Butter beaten up pretty thick.   

Calf's head Pie made otherways.  
Having cleft the head, and washed the cheeks very clean, boil it till it is almost enough, then take it up, and when cold, cut the flesh from the bones into pieces as big as a shilling; then mince sweet Herbs, and put them to your meat, with Nutmeg, Pepper, Cloves, Mace and Salt, let some slices of Bacon and Oysters be seasoned with the same; your Pie being ready, put in your meat, with the Bacon, Oysters, and two or three Sage-leaves on the top; then put on slices of Lemon, a handful of Barberries, and a good piece of Butter, so close your Pie; when it is baked, cut up the lid, and liquor it with Gravy, Claret, the yolks of Eggs and drawn Butter.   

Calf's feet Pye.  
Take two pair and a half of Calf's feet, boil them tender, and blanche them, than bone them, and mince them very small, season them with Pepper, Salt, Nutmeg, Cinnamon and Ginger, add to them a pound of Currans, a quarter of a pound of Dates sliced, and the like quantity of Sugar with a little Rosewater, Verjuice, and stir all these together in a Trey; then lay some Butter in a Pie, and put in one half of the aforenamed materials, then lay on the Marrow of two bones, laying on the other half of the meat on the Marrow, sticking some Dates a top, than put it into an Oven; and when it is half baked, liquor it with Butter, White wine, and ice it, than set it into the Oven again till it be baked enough.   

Calf's Cauldron baked.  
Parboil it first, and when it is cool, cut it into small pieces, and season it with Salt, Nutmeg and Pepper, add to it some sweet Herbs minced small, then sprinkle it with Verjuice, and close your Pie; when it is baked lair it with Butter, Vinegar, Nutmeg, Sugar, and the yolks of three new laid Eggs, two spoonfuls of Sack, and the juice of an Orange.   

Calf's Cauldron minced Pies.  
Your Cauldron being minced small, after it is tender boiled and cold, put to it some small pieces of lard, some yolks of hard Eggs chopped grossly; add thereunto some Mutton and Lamb cut into small gobbets with Goosberries, Grapes or Barberries, than season it with Salt, Nutmeg and Pepper, and fill your Pie therewith, laying on it some pieces of interlarded Bacon and Butter, close it up, and when baked, liquor it with Butter and White wine.   

Coney Livers baked.  
Take half a dozen or more, first parboil them, then chop them small with sweet Herbs, as Time, Winter-Savory, Penniroyal, etc. and the yolks of two hard Eggs, season them with Ginger, Nutmeg, Pepper and Cinnamon, add to them some parboiled Currants and Butter, then make some little Pasties, and fill them therewith, then bake them, and serve them up with scraped Sugar.   

Fawn or young Roe.  
First bone him, then lard him with Bacon, than season him with Pepper, Salt, Cloves, Nutmeg and Mace; make your Pie in the form of a Roe, and close it up on the back, or you may make it after what fashion you please: when it is baked, lair it with Claret wine, grated Bread, beaten Cinnamon, Vinegar and Sugar boiled up together, put in also a ladleful of drawn Butter, and so serve it up.   

Fawn baked to be eaten cold.  
Bone it as before, then parboil and lard it very thick, after this season it with a little fine Pepper, Nutmeg, Cloves and Mace, and as much Cloves as you shall judge sufficient; then fill the belly with some Savory, forced Meats, and put it into a Coffin proportioned to its own form, then lay thereon good store of Butter, and close it up, when it is baked and cold, fill it up at the funnel with clarified Butter.   

Goat Pastry.  
Take the hind quarter of a fat Goat, bone it, and skin it, then cut it into a befiting shape for your Pastry; having beaten it well with a Rolling-pin, season it with Pepper, Salt, minced Time and Nutmeg; then set it a soaking in this seasoning all night with Claret, than put it into its Coffin and bake it, strowing on the top some minced Beef-suet.  
Whilst it is baking, break the bones you took out of the Flesh of the Goat, and put them into a Pipkin with a pint of Claret, and a little strong Broth; then cover your Pipkin with a sheet of course paste, and bake them also: your Pastry being baked enough, fill it with the liquor out of the Pipkin, serve it up, and a very critical palate will not be able to discern the difference between that and Venison.   

Gammon of Bacon Pye.  
Take a Westphalia Ham, and boil it very tender, then take off the skin & season it with Pepper, and some minced Sage, stick it with Lemon-pill in the upper side; then make your Pie something high of buttered Paste, and put your Gammon in the middle thereof; then take half a dozen of Pigeons, and as many Lambstones, with so many sweetbreads, season them with Pepper, Cloves, Mace and Cinnamon with a little Salt, lay the Pigeons round about the Gammon, and the Lambstones and sweetbreads on the top thereof; lay over it large Mace, a few sweet Herbs minced, and put on Butter all over, then close it up, and let it have a gentle soaking; being baked, lair it with Claret wine hoiled up with two or three Onions, a faggot of sweet Herbs, with a handful of Sage minced, and boiled therein, a little strong Broth and drawn Butter, thickened up with the yolk of an Egg, and serve it up.   

Hot compounded baked meat.  
Take a Leg of Lamb, and divide it into parts, with the one you must make some forced Meats, and the other slice into thin slices, then take four Chickens, four Pigeons, six Quails, six Larks, some Blackbirds or Thrushes with other small Birds, and quarter them, season them severally with beaten Pepper, Cloves, Mace, Salt and Nutmeg, mince also a handful of sweet Herbs and Parsley, with Beef-suet, and a handful of Currans, adding thereto some grated Bread; lay your Meat abroad, and spread these ingredients on them, then roll them up into little Collars; let your Pie be shaped round or Battalia like; let your Lamb lie in the bottom, your Pigeons and Chickens next, and lastly your Larks and other small Fowl, over these spread bottoms of boiled Artichokes, Sparagrass and Grapes, if in the Summer time otherwise, Chestnuts, Dates, Skirrets and Potatoes; you may also put some Lambstones, Marrow, sweetbreads, and the yolks of two or three hard Eggs, putting Butter on your Pie, close it up; being baked, lair it with Anchovies dissolved in Claret, a little strong Broth and Gravy, with a grated Nutmeg, and a little drawn Button beaten up with the yolks of two Eggs. This some call a Bastard Biss Pye.   

Hare Pye.  
Take a Hare, uncase him, than bone and lard him with great Lard, then take two ounces of Pepper, as much of Nutmegs, and eight ounces of Salt, mix these together, and season your Hare herewith; then make your Pie in what form you please of bolted course Rye and Meal, put Butter in the bottom, and lay in your Hare, laying upon it some whole Cloves, a sheet of Lard, and a good quantity of Butter, then baste it over with Saffron water and bake it, then draw it, and liquor it with clarified Butter: you may make your Pie of white Paste, if you intent to eat it hot.   

Otherways.  
Make your Pie of a Gallon of Flower, then take two Hares and season them lightly without, with Salt, Nutmeg and Pepper, then take half an ounce of Nutmegs, the like of Pepper, a little Salt, Capers, Raisins, Pears in quarters, Prunes, with Grapes, Lemon or Goosberries, and fill the belly herewith; being baked, liquor it with Verjuice and Sugar, with some large Mace, you may use White wine or Claret in the stead of Verjuice.   

Hare minced Pies.  
Take a Hare and bone him, then mince him small with Beef-suet, and a pound and half of Raisins minced, some Currants, Cloves, Mace, Salt and Cinnamon, mingle these together, and fill your several Pies therewith; when baked, liquor them with Sack or White wine and Sugar.   

Hare's baked a-la-mode de France.  
Take two Hares and parboil them, then take the flesh from the bones and mince it small, put it into a Mortar, and beat it into a lump, season it and souse it in Wine and Vinegar; lap all this pulp about the Chine of one Hare, so it will seem but one; having larded it very well, put it into a Coffin with good store of Butter; being baked, liquor it with melted Butter, Nutmeg, Ginger and Sugar.   

Hares baked to be eaten cold.  
Your Hare being parboiled, and the flesh taken from the bones, mingle it with some Westphalia Ham boiled very tender; mince these well together, and beat them in a Mortar, than season them with sweet Herbs, Pepper, Salt, Cloves, Mace and Nutmeg, with a little Vinegar, and the yolks of four Eggs, then beat them again, till you have reduced them into a pulpy substance: having your Pie made in some proportion like a Hare, lay in some of the Meat, wash it with the yolks of Eggs, and squeeze, it down, then lay a laying of Bacon, cut indifferently small, and wash that likewise, and so do over every lay till all your meat be in the Pie; the last lay must be the Bacon with Butter a top, then close it, setting the Ears and Head in their proper places, with a Funnel in the middle, and when it is baked, fill it with clarified Butter, and when you carve it begin at the Tail.   

Lumber Pye.  
Cut your Beef-suet into square pieces, and mingle them with Pepper, grated Bread, Cloves, Mace, some bits of Veal, sweet Herbs, Salt, Sugar, the yolks of four Eggs quartered, with Barberries, and a little Cream; work all these together, and put it into the Cauls of Veal like Sausages, then bake them almost in a Dish; and having a Pie made ready, draw them and lay them therein with Butter, Verjuice, Sugar, Dates, large Mace, Grapes or Barberries and Marrow; being baked scrape Sugar thereon.   

Another very good way.  
Take two pound of Beef-suet, one pound of the flesh of Capon boiled, and another of a Leg of Veal parboiled; mince these small, and add to them some sweet Herbs, and a good handful of spinach, with minced Pippins, two or three handfuls of grated Bread, a little Rosewater, the yolks of four Eggs, a pound of Currans; lastly, season it with Salt, Nutmeg, Pepper, Ginger, Cloves and Mace; lay all these materials into the Pie, and lay a top thereof the Marrow of four Marrowbones, seasoned with Cinnamon, grated Nutmeg, and the juice of an Orange, with the yolks of Eggs; above all lay sliced Orangado, dried Citron, Ringo roots, candyed Ginger, preserved Barberries, Dates, Sugar and Butter, and close it up; when it is baked, liquor it with Verjuice and Sugar, beaten together with the yolks of three Eggs, and serve it up.   

Lamb Pye.  
Cut your Lamb into Steaks, Kidney, and all the fat with it, season it with Salt, Nutmeg, Pepper and Mace; your Pie being made, lay in these ingredients, with a pound of Currans and Prunes, lay Butter at top, and let it soak in the Oven three hours and a half; when it is baked, liquor it with a pint of White wine, six yolks of Eggs, Sugar, and a quarter of a pound of Butter, beat these up over the fire in a Pipkin till they boil, then cut open the lid, and pour this into it, shaking it well together.   

Lamb Pastry.  
Having boned your Lamb, cut it four square, than season it with Salt, beaten Pepper, Cloves, Mace, Nutmeg, and minced Time, lay in some Beef-suet, and your Lamb thereupon, making a high border about it; then turning over your sheet, close and bake your Pastry; when it is enough, liquor it with Claret, Sugar, Vinegar, and the yolks of Eggs beaten up together; if you would have your sauce only savoury and not sweet, let it be Gravy only, or the baking of bones in Claret wine.   

Leg of Pork Pye.  
Skin and bone your Pork, beat it well, and lay it in Claret wine; then season it with Cinnamon, Nutmeg, Cloves, Mace, Pepper and Salt; then make your Pie Venison like, and lay the Pork therein, close it and set it into the Oven, it will require above eight hours baking; before you set it in, wash it over with yolks of Eggs or Saffron Water.   

Marrow Pies.  
Take Veal, mince it with Beef-suet, and season it with Pepper, Nutmeg and Salt, add to them boiled Sparagrass cut the length of your thumb, yolks of hard Eggs quartered, sweetbreads of Veal cut small, Potatoes or Artichokes cut in like manner, some interlarded Bacon and Chestnuts, mingle all these with your Marrow, fill your Pies and bake them, liquor them with beaten Butter.  
Or you may make them of bottoms of Artichokes, Suckers, yolks of hard Eggs, Chestnuts boiled, and blanched Marrow, interlarded Bacon cut square, Veal sweetbreads, Lambstones, Potatoes, Skirrets and Asparagus.   

Mutton minced Pies.  
Take the half of a Leg of Mutton, and two pound of Beef-suet, mince these very small; then add to these a pound of Currans, the like of Raisins of the Sun, one pound of Prunes, half an ounce of Carraway seed, and half an ounce of Nutmegs, three ounces of Salt, Pepper and Mace of each half an ounce, mingle these well together, and fill your Pies herewith.   

Minced Pies of Beef.  
Take four pound of Beef, and the like quantity of Suet, with four ounces of Salt, Nutmeg, Pepper, Cloves and Mace of each one ounce, Currans and Raisins of the Sun of each two pound; your Meat and Suet being chopped very small; mingle all these together and fill your Pies.   

Minced Pies of Veal.  
Take a Leg of Veal, and having parboiled it, mince it, when cold, with Beef-suet, than season it with Pepper, Salt and Goosberries, mix it with Verjuice, Currans, Sugar, and a little beaten Saffron, you may shape them as you please, no Pies having more variety of forms than these.   

Mare-maid Pie, alias Pig-pie.  
Take a sucking Pig, skin it, bone it and quarter it, then have a fresh water fat Eel, fleyed, split, boned, and seasoned with Pepper, Salt and Nutmeg; then make your Pie round, and lay therein the several quarters of your Pig with your Eel, equally distributed among them all, lay over all some whole Cloves, slices of Bacon and Butter, close it up, bake it in fine Paste; being enough, draw it, and fill it up with sweet Butter.   

Neat's tongue baked.  
Boil your Neat's Tongue very tender, than season it with Nutmeg, Mace and a little Salt; after this make a Pie in the resemblance of the Tongue, and lay it therein, with five or six blades of Mace upon it, three or four Dates quartered, a little Orange sliced, with the core of a Lemon, half a pound of Butter, some Sugar, and so close it up; let it stand an hour and a half in the Oven, then draw it, liquor it with Sack, and the juice of a Lemon, a little Sugar, the yolks of two Eggs, and a little sweet Butter; these must be set over the fire, and carefully stirred before you pour them in.   

Neat's Tongue Pie otherways.  
Being boiled tender, blanched and cold, mince small some of the Meat, which you must cut out of the butt-end, with some Beef-suet, season it with Pepper, beaten Ginger and Salt, Currans, grated Bread, two or three yolks of Eggs, Raisins and Orange minced small, with some minced sweet Herbs, fill your Tongue herewith, then wrap it in a Caul of Veal, laying some thin slices of Veal under the Tongue, with some slices of interlarded Bacon, place on the top of all some Marrow, large Mace, Barberries and Butter; when it is baked, liquor it with White wine, Butter and Sugar.   

Neat's Tongue minced Pies.  
Your Tongue being boiled tender, when it is cold blanche it and mince it very small with three pound of Beef-suet, then let your seasoning be an ounce of Cloves and Mace beaten, a little Salt, a preserved Orange, and a little Lemon-pill minced, a quarter of a pound of Sugar, three pound of Currans, a little Rosewater, some Sack; mingle these all together, and fill your Pies.   

Neat's Tongue baked in a dish.  
Having boiled it tender, blanche it; then take the flesh out of the butt-end, and mince it very small with Marrow and Beef-suet, season it with Nutmeg, Pepper, Salt, parboiled Currants, and a Date cut in pieces; add to these the yolks of two new laid Eggs, and a spoonful of sweet Cream, then work these together with the powder of a dried Orange-pill, sprinkle some Verjuice over it, and cast on some Sugar: Stuff your Tongue herewith, and bake it in a Dish, baste it with sweet Butter to keep it from drying; being enough, sauce it with Vinegar, Butter, Nutmeg, Sugar, and the juice of an Orange.   

Olive Pye.  
Take Veal or Mutton, and cut it into thin slices, hack them with the back of your knife, and spread them abroad, then take Strawberry-leaves, Sorrel, Violet-leaves, Endive, Sage, Parsley, spinach, Savory, Margerum, and a little Time; mince these small with the yolks of hard Eggs; add to them half a pound of Currans, Nutmeg, Pepper, Cinnamon, Sugar and Salt, some minced Raisins, Goosberries and Dates minced small, mingle these together, and strew them on your slices of Mutton or Veal, then roll them up, and put them into a Pie; lay on the top of them some Dates, Marrow, large Mace and Butter, close it up; when baked, liquor it with Verjuice, Sugar and Butter, and so serve it up.   

Oxe-cheek Pye.  
Let your Oxe-cheek be young, and boil it tender; when it is cold cut it out into slices; then add thereto Time, sweet Marjoram, Savory and spinach with an Onion, season your flesh with Pepper, Nutmeg, Mace, Cloves and Salt, put it into your Pie with some seasoned and sliced Palates; then put in two whole Onions with some Butter, and close it up; when it is baked, liquor it with Claret wine, the yolks of Eggs, Vinegar and Sugar beaten all together.   

Oxe-cheek Pie otherways.  
Having boiled it tender, bone it, and season it with Pepper, Nutmeg and Salt; having made your Pie, put into the bottom thereof some Beef-suet minced indifferently small; then lay on the Cheeks, and over them a pudding made of minced raw Veal, Currans, grated Bread, Suet, Eggs, Saffron, Nutmeg, Pepper, Salt, thin slices of interlarded Bacon and Butter, close it up, and when baked, liquor it with Butter.   

Oxe-Pallate Pye.  
Boil your Palates tender, and blanche them, cut them in pieces, and add to them the sweetbreads of Lamb or Veal, squab Pigeons, Marrow, Lambstones, Coxcombs, Pine-kernels, Chestnuts, Oysters and Capers, balls of forced Meat, seasoned with Nutmeg, Ginger, Pepper, Salt, a small quantity of Cloves and Mace, Lemon, Grapes or Goosberries, fill your Pie herewith, and lay on the top some Butter; when it is baked, lair it with half a pint of Mutton Gravy, the yolks of four raw Eggs, a little White wine, a couple of Anchovies and juice of Lemon; stir it well about, and set it into the Oven again, there let it stand till it be almost ready to boil, then take it out and serve it up.   

Palates otherwise baked.  
Take Palates, Lips and Noses boiled tender, with Cock-stones, Coxcombs, Lambstones and sweetbreads scalded, slice all these, and put to them half a pint of large Oysters parboiled in their own liquor, quartered Dates, Pine-kernels, pickled Broom-buds, slices of interlarded Bacon scalded, a dozen Chestnuts roasted and blanched, season all these with Salt, Nutmeg, large Mace, and fill your Pie herewith, laying on the top good store of sweet Butter, with some Marrow; when it is baked, liquor it with Claret, Butter, and the yolks of Eggs beaten together, shake it well together, and garnish it with sliced Lemon, pickled Barberries, Grapes or Goosberries.   

Pig Pye.  
Take a young Pig and skin it, than bone it and beat it very small, season it with Nutmeg, Ginger, a little Pepper and Salt, rubbed well on it, let your Pie be round and deep, and be not sparing of your Butter in the baking; it will require five hours baking.   

Or thus:  
Skin a small fat Pig, and cut it into quarters, than season it with Salt, Pepper and Ginger; then lay it in your Pie with some stripped and minced Parsley, some sprigs of Winter-Savory, lay upon these the yolks of four Eggs boiled hard and minced, over these put some blades of large Mace, a handful of clusters of Barberries, a handful of well washed and clean picked Currants, a little Sugar, half a pound of sweet Butter, close it, and let it stand in the Oven two hours, in which time it will be baked, then draw it, and put therein half a pint of White wine and Sugar; being first warmed over the fire, put on the Pye-lid, and so serve it up.  
Or thus you may bake a Pig; scald it, and slit it on the midst, then flay it and bone it; season it with Pepper, Salt, Cloves, Mace and Nutmeg; take some sweet Herbs and chop them small, with the yolks of three new laid Eggs, and some Currants; then lay one half of the Pig into your Pie and Herbs thereon, then lay in your other half, and strew the rest of your Herbs thereon, with a good quantity of Butter: This way is good either hot or cold.   

Pig-pye after the newest fashion.  
Having fleyed your Pig, cut it into quarters, season it with Salt, Ginger and Pepper, then lay it into your Pie; after this take Parsley and Winter-Savory stripped, and mince them small, strew these over the several quarters or smaller pieces, and over them the yolks of four or five hard Eggs chopped small; over these four or five blades of Mace, a dozen bunches or more of Barberries, with a handful of Currans well cleansed, some Sugar, and over all sweet Butter, bake it and liquor it with Verjuice and Sugar warmed, lay on the lid, and scrape Sugar thereon.   

Pork baked to be eaten cold.  
Bone first a Loin of Pork, and cut part thereof into Collops, as big as a Hen's Egg, with as many Collops of Veal of the same bigness, and beat them both with the back of a Cleaver; you must season your Veal with minced Time, Nutmeg, Cloves and Mace, with the yolks of Eggs; your Pork must be seasoned otherways, with minced Sage, Pepper, Salt, and the yolks of Eggs also; then lay a laying of Pork into your Pie, and a laying of Veal upon it, than Pork on that, and Veal upon that, till all your Meat is in; then close it, and baste your Pie with Saffron water, or the yolks of Eggs; when it is baked and cold, fill it with clarified Butter, let your first and last laying be Pork.   

Rabbits baked to be eaten cold.  
Parboil your Rabbits and bone them, then lard them, and season them with Pepper, Salt, Cloves, Nutmeg and Mace, than put them into the Pie, with a good quantity of Winter-savory and forced Meats, put on a pound of Butter on the top, and close it, when baked and cold, fill it with clarified Butter.   

Red Deer baked.  
Having taken out the back sinew and boned your side of Venison, season it and lard the Fillets with great Lard; your proper seasoning is Nutmeg and Pepper of each three ounces, and five ounces of Salt, slash your Venison for the better entering in of your seasoning; your Pie or Pastry being made, lay in the bottom some Butter, a quarter of an ounce of Cloves, two or three Bay-leaves, then lay in your flesh, and thereon a few Cloves, and good store of Butter, close it up, and let it soak in the Oven nine hours at least; before you put it into the Oven, baste it with Saffron water; when baked, fill it up with clarified Butter.   

Another very excellent way to bake Red Deer.  
Bone your Venison, and if it be the side, skin it, and beat it with an Iron-pestle, but not too small, then lay it a steeping in Claret wine and Vinegar twenty four hours: having lain that time, take it out, and dry it with a cloth; if it be lean, lard it with great Lard as long and as thick as your finger; season it exceeding well with Nutmeg, Mace, Ginger, Pepper and Salt, make your Pie with Rye Paste, deep, round, and very thick, laying Bay-leaves in the bottom and top, then close it, leaving a funnel in the middle; if you intent to keep it long, when it is baked, pour away all the Gravy, and take Butter and knead it, and wash it in two or three waters, then melt it, and fill up your Pie therewith; you may keep it thus a quarter of a year, you may bake it after this manner in a Pot, and it will not only keep longer, but require less Butter to fill it up.   

Steak-pye of Mutton.  
Having made your Pie deep, round and pretty thick, take a Neck and Breast of Mutton, and cut them out into pieces as to fry, hack it with your Cleaver, and season it with Nutmeg, Pepper, Salt, sweet Herbs minced very small, a handful of Capers, two Onions minced small, the yolks of three or four hard Eggs chopped: thus seasoned, lay in your meat scattering these materials over it, and laying pretty store of Butter on the top, then close it, and let it soak in the Oven three hours at least in a moderate heat.   

Steak-pye with a French Pudding in it.  
Season your Steaks as aforesaid, and let them stand in the Trey or Dish two hours; then take a lean piece of Mutton, and mince it small with Beef-suet, and a few sweet Herbs, with two or three leaves of red Sage, grated Bread, yolks of Eggs, sweet Cream, Raisins of the Sun, incorporate these together, and make an indifferent stiff Pudding, roll them into balls, and when you have laid your Steaks in a deep Pie, put your Pudding balls in also with some Butter; Lastly, sprinkle a little Verjuice thereon, and close it up: being baked, take Bay-leaves and fry them in Butter, and stick them in the walls; serve up your Pie with a cover, squeezing thereon the juice of Oranges or Lemon.   

Otherways.  
Cut a Neck and Breast of Mutton between every rib, and beat each distinctly with the back of a Cleaver, than season the pieces with Pepper and Salt; having laid them into your Pie, put thereon four or five blades of large Mace, and half a pound of sweet Butter, close it up, and let it stand in the Oven two hours: in the mean time boil some Parsley very tender, and beat it as soft as the pulp of a boiled Turnip, put to it a quarter of a pint of White wine Vinegar, a little sweet Butter, and two spoonfuls of Sugar, heat these over the fire, then draw your Pie, and cut open the lid, and pour this sauce all over the Pie, then shake it well on your Peel, that the Sauce and Gravy may mingle together, put on the lid, and scrape on some Sugar.   

Sweetbreads baked.  
Take Sweetbreads and boil them, adding thereto some parboiled Currants, two or three minced Dates, the yolks of a couple of new laid Eggs, some grated white Bread, season it lightly with Pepper, Salt, Nutmeg and Sugar, wring in the juice of an Orange or a Lemon; lay these materials between two sheets of Puff-paste, and bake it: it will do every whit as well fried in good sweet Butter.   

Sheep's Tongues baked.  
Having boiled them tender, blanche them and cut them into thin slices, than season them with Cinnamon, Ginger, and a little Pepper, and put them into a Coffin of fine Paste, with sweet Butter, and a few sweet Herbs minced very small: whilst it is baking, take a little Vinegar, Butter, Nutmeg, Sugar, the yolk of a new laid Egg, one spoonful of Sack, and the juice of a Lemon; boil all these together on a Chasing-dish of coals, and put it into your Pie; shog it well together and serve it up.   

Tongue Pye.  
Take a Tongue and Udder, after you have either boiled or roasted it, and slice them into thin slices, and season them with Cinnamon, Ginger and Salt; then take half a pound of Raisins of the Sun stoned; your Pie being in readiness, lay in a laying of Tongue and Udder, and another of Raisins, continuing so doing till your Pie be filled; put Butter on the top, and close it up; when it is baked, liquor it with this Caudle, which you must make whilst it is baking, take Eggs, Vinegar and White wine, Sugar and Butter, beat these up together, till it is ready to boil; then opening your Pie, pour it all over, and serve it up hot.   

Veal a Breast, Rack, or Loyn how to bake.  
Take which Joint you please and bone it, season it with Salt, Nutmeg and Pepper; then take some sweet Herbs, as Time, sweet Marjoram, Penniroyal, Winter-savory, etc. and mince these small with some Beef-suet, stuff your Loin or Breast of Veal herewith, and put it into your Pie, close it, and bake it in good crust, and liquor it with Butter, and the juice of an Orange or Lemon.   

Veal (Fillet) Pye.  
Cut your Fillet into pieces about the bigness of Walnuts, and season them with Cinnamon, Ginger, Sugar and Salt; as to the form you may make what choice you please, lay in your meat with Chestnuts roasted, blanched and quartered, Dates sliced, and the Marrow of two Marrowbones, close it, and when baked, make a a caudle of White wine, Cinnamon, Sugar and Ginger beaten up together, and poured into your Pye.   

The same to be eaten cold.  
Make a Pie of hot Butter, paste and fine Flower, then take a Leg of Veal, and cut off a large Fillet, then divide that into three equal pieces, and parboil them; when cold, season them with Salt, beaten Pepper, Nutmeg, Cloves and Mace, then lay in one Fillet, and strew on some minced Time, laying on some slices of Bacon, seasoned with Pepper and Sage; then lay on the second, and so the third Fillet with Bacon over every lay; then over all strew some minced Time, and a little seasoning, with some large Mace and store of Butter: This done, close up your Pie, baste it with yolks of Eggs; when it is baked and cold, fill it up with clarified Butter.  
Forget not to beat your Veal very well with the back of your Cleaver before you season it.   

umble Pie made of a Lamb's head and Turt'nance.  
Boil your meat reasonable tender, take the flesh from the bone, and mince it small with Beef-suet and Marrow, with the Liver, Lights and Heart, a few sweet Herbs and Currants, season it with Nutmeg, Pepper and Salt, bake it in the form of an Umble Pie, and your palate shall hardly distinguish which is which.   

Venison Pye.  
Raise a four square Coffin of hot Butter Paste; then take some Oxe-suet minced small, and lay in the bottom of your Pie; then take your Venison seasoned with beaten Pepper, Cinnamon, Cloves, Ginger, Salt, Mace and Nutmeg pounded, be sure to slash your Venison, that it may the better entertain the seasoning, then lay you meat into your Pie with Butter on the top, and some few Cloves; let your Walls be substantial; when it is baked, and that will not be under six hours, cut it up, and put into it about a quart of Venison Sauce.   

Venison Pastry of a fallow Deer to eat hot or cold.  
Take the side of a Fallow Deer, bone it and lard it with great Lard, then take Pepper and Nutmeg of each two ounces and a half, of Salt five ounces, and season it herewith; then have a Pastry made of a good thickness, and lay some Butter therein, upon that lay your Venison the inside downwards, coat it thick with seasoning, and lay thereon a good quantity of Butter, not forgetting to prick on some whole Cloves, indore it with Eggs, and bake it; when it is cold, fill it up with clarified Butter.   

Otherwise in the best manner.  
First bake it in its own blood, wipe it clean, but wash it not; then skin it, bone it, and season it as before expressed, then bake it again in fine Paste, Puff-paste, or short Paste.    

Land-fowl or Seafowl of all sorts baked in Pan or Pastry.  

Brand-geess baked to be eaten cold.  
TAke your Geese and parboil them, then take out the Breastbone with as many other bones as you can, with this proviso, you do not unshape your Fowl; then season them with Pepper and Salt, and lard them with good large Lard, and put them into a Coffin and bake them; when it is cold, fill it up with clarified Butter.   

Chicken Pye.  
Take eight Chicken-peepers, four sweetbreads of Veal, as many Sheep's Tongues boiled tender, blanched and cut into thin slices with the sweetbreads, half a dozen Larks or Sparrows, half a score Coxcombs, a pint and a half of great Oysters parboiled, and the marrow of four Marrowbones; let all these be seasoned lightly with Pepper, Salt and Nutmeg; fill your Pie three quarters full with these materials, then take some Veal and mince it, with as much Marrow, a little grated Bread, the yolks of three Eggs, minced Dates, Salt, Nutmeg, sweet Marjoram, work up these with a little Cream, and make it into balls, and lay them into your Pie, with some Gravy, bottoms of Artichokes, and some Butter over all, lay some Marrow, Chestnuts boiled and blanched, large Mace, and a handful of Goosberries, close up your Pie, and when baked, liquor it with a little Butter, juice of Oranges and Claret wine.  
Or you may bake them thus: having trust them, season them lightly as before, and put them into a Coffin, lay on them sliced Dates, with the Marrow of four Marrowbones, some large Mace, six ounces of Eringo roots, some Grapes and Butter, close it up, and being half baked, liquor it with a good quantity of Butter, Grapes, Verjuice and Sugar, then bake it till it is enough, ice it and serve it up.   

Chicken Pies for Winter.  
Season your Chickens after you have trust them, with Cloves, Salt, Pepper, Nutmeg beaten and Mace; then take some Parsley and Time and mince them small, and mould them into a ball with some Butter, and some of the aforesaid seasoning, stuff the bellies of your Chickens herewith, and then lay them into your Pie with sliced Lemons on the top of them, and the bottoms of boiled Artichokes cut into square pieces, close it up, and when it is baked, take the yolk of an Egg, a grated Nutmeg, White wine, Gravy and Butter beaten up together, and lair it therewith.   

Chicken Pies for the Summer.  
Take half a dozen Chicken-peepers and truss them, season them with Nutmeg, Salt, Ginger and whole Mace, lay them into your Pie on their backs, and cover them with scalded Goosberries or Cabbage, Lettuce, with some Asparagus boiled, and Butter; when it is baked, liquor it with a pint of White wine, the yolks of half a dozen Eggs, Sugar, and a quarter of a pound of Butter beaten up over the fire till it boileth.   

Chickens baked with Grapes.  
Having trust and scalded your Chickens, season them with Pepper, Salt and Nutmeg, and lay them into a Pie with half a pound of Butter; when it is baked, cut it up, and lay on the Breasts of your Chicken some Grapes boiled in Verjuice, Butter, Nutmeg and Sugar, with the juice of an Orange or Lemon.   

Capon baked in Pasty-pan.  
Your Capon being roasted and cold, take the flesh from the bones and slice it, but preserve the Thighs and Pinions, add to the flesh of your Capon four sweetbreads, half a pint of Oysters, three Lamb-stones, and season them all with Nutmeg, Salt, Cloves, Mace, minced Time, sweet Margerum and Penniroyal; lay into your Pasty-pan a sheet of paste, and in the bottom thereof lay your Thighs and Pinions; and upon them strew a minced Onion, on these lay your flesh, and upon it the sweetbreads, Lambstones and Oysters cut into halves, over all a handful of boiled and blanched Chestnuts, put Butter on the top, and close your Pan; when it is baked, lair it with Claret wine, strong Broth, Gravy, drawn Butter, some Anchovies dissolved, with a grated Nutmeg, garnish it with slices of Lemon.  
In the same manner you may bake a Turkey.   

Curlew or Heronshaw baked.  
Truss them and parboil them, than season them with Pepper, Salt and Ginger, put them in deep Coffins with a good quantity of Butter, and let the heads be visible.   

Crane, Bustard or Peacock baked to be eaten cold.  
Bone your Bustard, Peacock, Crane or Turkey, parboil and lard it with large Lard, than season it with Salt, Nutmeg and Pepper of each about two ounces and a half; your Pie being ready, lay in the bottom thereof some Butter, with some beaten Cloves, then lay in your Fowl with the rest of the seasoning thereon, with a good quantity of Butter, close it, baste it with Saffron water, and when baked and cold, fill it up with clarified Butter.   

Hen baked to be eaten cold.  
Having parboiled a young fleshy Hen, cut off the Legs, Wings and Merrythought, then flat the Carcase to lie handsome in the Pie; after this, season the flesh with Salt, Pepper, Cloves and Mace, and put it into a Coffin with Lambstones sliced, sweetbreads, Sausages, some Oysters, the yolks of hard Eggs, and two Onions cut in halves, put on half a pound of Butter and close your Pie; when it is baked lair it with Claret, strong Broth, beaten up with the yolk of an Egg, a grated Nutmeg and drawn Butter.   

Hen baked in Pasty-pan.  
Slice the flesh from the bones of a young Hen, that hath been roasted or boiled, and is cold, and season it with sweet Marjoram, Time, Parsley, and a large Onion minced very small, with Cloves, Mace and Nutmeg beaten; then put your bones into the Pasty-pan, first under-laying it with a sheet of fine paste; let your sliced meat lie on the top hereof, and over all put Butter, then close it with another sheet of paste; being baked, batter the yolks of half a dozen Eggs, being indifferent thick, put to them some strong broth, and a quarter of a pint of Claret wine, with some Parsley boiled green and shred small, stir all these together with a ladleful of drawn Butter; take out the bones before you put in this lair, then stir all very well together; then stick the bones a top on the meat, and garnish it with slices of Oranges or Lemons.   

Herns' baked to be eaten cold.  
So bone your Hern, that you do not mishap it; then lard it, and season it with Pepper, Salt, Cloves and Mace beaten, then lay it into a Coffin, making the head to appear out of the lid; when it is baked, fill it up with clarified Butter.   

Heath-pouts, Pheasant-pouts, or Pea-chikens baked.  
Take any of the aforesaid and bone them, and lard them with Lard as big as your little finger almost, then season them with Nutmeg, Pepper, Salt, and a few Cloves; your Pie being made, lay some Butter in the bottom thereof, then lay on your Fowls with good store of seasoning and Butter; if you intent to eat it cold, then must you also, when it is baked and cold, fill it up with clarified Butter; if you would have your Pie to be eaten hot, season your Fowl but lightly, and put into your Pie with them Beef-suet, and some Veal minced small, some sweet herbs, grated Nutmeg, Pepper, Salt, the yolks of four raw Eggs, bottoms of boiled Artichokes, Grapes or Goosberries.   

Larks or Sparrow Pies.  
Take what quantity of them you think fit, truss them and parboil them, than season them with Pepper and Salt, then lay them in a Pie with Butter on the top and bottom, mingle amongst them some Marrow, and a few Chestnuts boiled and blanched.   

Mallard Pies.  
Take a couple or more of wild Mallards', and season them very well with Pepper and Cloves beaten, some Salt and a little Nutmeg, lay them into a deep Coffin with store of Butter, and a couple of large Onions minced small; when baked, liquor your Pie with Butter only, or with an Anchovie.   

Partridge minced Pies.  
Take a brace of Partridges and mince them, mince the like quantity of Beef-suet, then take Orangado and green Citron of each two ounces; let the Meat be seasoned with beaten Cloves, Nutmeg, Mace, Salt and Sugar; mingle all these together, and close it up in Puff-paste: being baked, open it and put therein half a grain of Amber-griese dissolved in Rosewater, stirring it well together serve it up.   

Pigeons, Stock-doves, Qails or Rails baked to be eaten cold.  
Having made your Pie of a pottle of fine Flower, and a quarter of a pound of Butter boiled in fair Water made up quick and stiff; then take half a dozen Stock-doves or Pigeons, truss, wash, and wipe them dry, than season them with Nutmeg, Pepper and Salt of each two ounces and a half; laying some Butter in the bottom of the Pie, put in your Fowl and the remaining seasoning, with good store of Butter on the top; when it is baked and cold, fill it up with clarified Butter.  
If you will eat your Pie hot, then use but half the seasoning, and when it is baked, lair it with Butter, Verjuice, Sugar, some sweet Marjoram boiled and chopped small, with the yolk of an Egg beaten up all together.   

Seafowl of all sorts baked, a Swan, Whopper, etc.  
Let your Swan, Whopper, or any other Seafowl be parboiled, than boned, and afterwards larded; then take four ounces of Salt, three of Nutmeg, two of Pepper, and season your Fowl herewith, bake them in Rye-paste made up stiff with boiling liquor, if you will eat it cold; if hot, use but half the seasoning, and bake them in fine Paste liquored with Claret, Gravy, Butter, an Onion, Capers or Cysters. Thus you may bake Shovellers, Herns, Curlews, Gulls, Wild-Geese, Tame-geeses, and Muscovia Ducks.   

Swan Pie to be eaten cold.  
In the first place uncase or skin your Swan, than bone him and lard the flesh, season it lightly with Pepper, Salt, Cloves and Mace; then make your Pie Swanlike of Rye dough, and lay your Swan therein, and upon it lay some sheets of Lard and Bay-leaves, and Buttter on the top of that; close it up, and baste it with the yolks of Eggs; when it is baked, fill it up with clarified Butter.   

Otherways.  
Only pluck your Swan and skin it, not scald it, and take out the bones, then parboil it, and season it with Salt, Pepper and Ginger; having larded it, put it into a deep Rye-coffin, with a good quantity of Butter; let it soak very well in the Oven, and being baked, pour in at the Funnel some molten Butter.   

Turkey baked in the French fashion.  
Having boned your Turkey, lard it with big Lard, than season it with Pepper, Cloves and Mace, Salt and Nutmeg; put into his belly some interlarded Bacon, some Rosemary, Bays, whole Cloves, whole Pepper and Mace, then let it steep all night in White wine; in the morning close it up in a sheet of course paste, and bake it in a Pan with the same liquor it was in, it will require four hours baking; when it is enough, serve it on a Pye-plate stuck with Rosemary and Bays, with Mustard and Sugar in saucers.   

Turkey baked to be eaten cold.  
Parboil your Fowl, than bone and lard him, season him also with Pepper, Salt, Cloves and Mace, put him into a deep Coffin with Butter on the top and bottom, let the head peep through the lid, then baste it with Saffron-water, and when baked and cold, fill it up with clarified Butter.   

Wild or tame Goose-pie.  
Having broken the bones of your Goose parboil him, then take Pepper, Salt, Cloves and Mace, and season him therewith; then take a couple of Rabbits and lard them very well, then make your Pie of good hot Butter paste; then lay in your Goose with a Rabbit on each side, with store of Butter on the the top. This is the good Housewives standing Dish.     

All sorts of Fish, Flesh and Fowl marinated, pickled or soused.  

Fish marinated, pickled or soused.  

Carp marinated.  
HAving scraped, washed, cleansed and dried your Carp, split it down the back, flower it, and fry it crisp in Salad Oil, then lay it in a deep Dish, then put into a Pipkin some White wine Vinegar, with a bundle of all sorts of sweet Herbs, with some large Mace, sliced Ginger, gross Pepper, sliced Nutmeg, whole Cloves, and some Salt; boil these together a little while, and pour it on your Fish, then presently cover it up close for two hours to detain the spirits of the Herbs and Spices from flying out; then lay some slices of Lemon thereon and barrel it up.   

Conger marinated.  
Cut it into pieces, and fry it in clarified Butter, than put it into a barrel, laying between every lay of Fish fried Bay-leaves, large Mace, sliced Ginger, and a few whole Cloves: Lastly, add to them some Salt and White wine Vinegar, and so head your Cask.   

Conger soused.  
Take a fat Conger, splat it and bone it, having first fleyed and scalded it, season him with Salt, Mace, and minced Nutmeg, then bind it up hard in a clean cloth, and boil it in Water and White wine, of each an equal quantity, throw some Salt therein and keep it for your use.   

Conger pickled.  
First flay your Eel, then cut him in pieces, and bind them up together with tape, then boil it in Water, Vinegar and Salt, with a handful of Fennel; when it is boiled, put it into your Soucing-pan with some of the same liquor, Beer, Vinegar, and a handful of green Fennel laid on the top of your Fish.   

Caveer pickled.  
Wash your Caveer in Vinegar, season it with Salt, then press it two or three days, so that all the liquor may run from it; then mix it with beaten Pepper and Salt, press it once more as long as before; if you find it seasoned high enough, put it into an earthen pot, and strew some Salt upon it; when you use it, you may either slice it on a plate with Oil, Vinegar, and sliced Lemon; or temper it in a Dish with Vinegar; then pour on Oil, juice of Oranges, Pepper, and some sliced Lemon, and strew on the pill being shred small.   

Eels collared.  
Take a good large silver Eel, split him down the back, and take forth the bone, wash and dry him, then salted him; after this take minced Oysters, Time, sweet Marjoram, Winter-savory, an Onion minced small, Nutmeg, Cloves and Mace pounded in a Mortar, strew these ingredients on the inside of the Eel or Eels, then roll them up close, and bind them with tape, boil them in Vinegar, Water and Salt, a faggot of sweet Herbs, and three whole Onions, adding to this pickle some Ginger, garnish your Dish with Fennel and Flowers.   

Eels soused otherways.  
Take four large fat Eels, scour them in Salt, draw, wash and cleanse them, then cut them into equal pieces a finger and half in length, scotch them on the back, and lay them a steeping in Wine Vinegar and Salt about two hours, then boil them with sweet Herbs, Onions, large Mace; being boiled, pour away the liquor; when they are cold, take a pint of the liquor, and as much White wine, and boil it up with some Saffron beaten to powder, then take out the Spices, wherein the Fish was boiled, and add them to your White wine, etc. and pour all over your Eels.   

Flounder, Plaice or Sols marinated.  
Dry well with a clean cloth your Fish, flower them and fry them in Salad Oil, which you must make very hot, and that will make your Flounder fry crisp and brown, then put them into a large earthen Pan, put thereto sliced Nutmeg, Ginger, large Mace, whole Pepper, and a couple of sliced Lemons, over these lay some Bay-leaves fried, and a little Salt, pouring on them as much White wine and Vinegar as will cover them.   

Lobsters, Prawns, Shrimps or Craw-fish pickled.  
Boil your Lobsters, Prawns, etc. then take Fennel and bruise it in Salt and Vinegar, and with a sprig of Fennel wash them between the carcase and tail; leave some branched Fennel under the tails, pour on them White wine, Vinegar, Mace, Cloves, Nutmeg, and sliced Ginger.   

Lobsters marinated.  
Half boil your Lobsters, then take out the meat from the shells, and lard the tails with a Salt Eel, then cut the tails long ways, and fry them in sweet Oil, when enough, set them by; then take White wine Vinegar, Mace, Nutmeg, sliced Ginger, Cloves, Pepper, Salt, the tops of Time, Rosemary, Sage, Winter-savory, sweet Marjoram, Bay-leaves and Parsley, dish up your Fish, and pour all these materials thereon with the slices of three Lemons, running it all over with Butter.   

Lobsters pickled otherways.  
Take Vinegar, White wine and Salt, and boil your Lobsters therein; being boiled set them by: then take large Mace, whole Pepper, and all manner of sweet Herbs, and boil them all together in the liquor with the Lobsters, adding thereto some whole Cloves, than barrel them up in a Vessel that will just contain them, pouring the liquor on them, and keep them for your use.   

Lumps soused.  
Boil your Lump with the skin on, having first scalded and scraped it very well, then take the tail of a Lobster, some large Oysters, Prawns, the yolks of hard Eggs, some sweet Herbs, and mince these all together; then put to them some grated Bread, Nutmeg, Cloves, Mace, Ginger, and some Salt, it will not be amiss to add hereunto an Anchovie or two, put these into the belly of your Lump, and boil him in White wine, Water, Vinegar and Salt, serve him to the Table with some of the liquor.  
You may in this manner souse any Fish, as Sols, Mullets, Dace, Gurnet's, Pikes, Carp, Perches, Tenches and Roches.   

Mullets soused.  
Having scaled and washed them clean, lay them in a Dish, and throw some Salt upon them, some sliced Ginger and large Mace, put some Wine Vinegar, and two or three Cloves; then boil it with as much Wine as Water, but put not in the Fish till the Water boils; being boiled enough, put it into a flat-bottomed earthen-Pan, and pour on the liquor and cover it close.   

Mullet marinated.  
Take a Gallon of Vinegar, and a quart of Water, a good handful of Bay-leaves, as much Rosemary, and a quarter of a pound of Pepper beaten small; put these together, and boil them over a soft fire, and season the broth with Salt; then fry your Fish in good clarified Butter, take them up and put them into a barrel that is but just sufficient to contain them, lay the Bay-leaves and Rosemary between every lay of Fish, and pour the broth on it; when it is cold close up the Vessel.   

Oysters pickled.  
Make choice of your largest Oysters, strain them from the liquor and wash them clean; then set on as much Water as you think will cover them, and when it boileth, put them in and but just scald them, pour them from the liquor, then take some of their own liquor, and mingle it with a little of that in which they were scalded, some Vinegar, large Mace, whole Pepper, Salt, and two or three Bay-leaves, boil all these together; and when your Oysters are cold barrel them, and fill them up with liquor, putting thereto, if you like it, a Clove of Garlick.   

Another way.  
Take a Gallon of very fair large Oysters, they are best about the full of the Moon, parboil these in their own liquor, then take them up and dry them in a clean cloth, and put them into a well seasoned barrel; then take the Oyster liquor well cleansed from the dregs, and boil it with a pint and a half of White wine, half a pint of White wine Vinegar, four or five blades of whole Mace, three quarters of an ounce of Pepper not beaten, three ounces of white Salt, three races of sliced Ginger, and a dozen or fourteen Cloves, pour this liquor into your barrel and head it up close.  
Serve them up in a clean Dish with Bay-leaves, Barberries, and sliced Lemon round about them.   

Oysters marinated.  
Take six quarts of large Oysters, parboil them as aforesaid, then wash them in warm Water, dry them, flower them, and fry them in a pottle of sweet Salad Oil, make them as crisp as you can, and keep them warm till you have made a sauce of White wine, wine Vinegar, half a dozen blades of Mace, sliced Nutmeg, Ginger sliced, a good quantity of Cloves and whole Pepper, with some Salt; boil all these Spices with a faggot or two of sweet Herbs; having dished your Oysters, pour on the liquor and Spices, and garnish it with sliced Lemon.   

Pike soused.  
Having drawn and cleansed your Pike very well, put on your kettle, and when your Water boils, put in your Pike with some Salt, let it boil leisurely with no more liquor than will cover it: or you may boil it for keeping a considerable while in as much Wine as Water indifferently seasoned with Salt, add thereto a little Vinegar, sliced Ginger, large Mace, Cloves and some Lemon-pill; being boiled not too much, take it up and lay it by till you have boiled up the liquor to a consistency, then lay it in some deep Pan, and pour your liquor all over it, and cover it up close.   

Salmon how to pickle to keep six months or longer.  
Take the Salmon and cut it in six round pieces, then boil it in Vinegar and Water, two parts of the former and one of the latter, put not in your Salmon till the liquor hath boiled half an hour; your Salmon being boiled, take it up and drain it, then take Rosemary-leaves, Bay-leaves, Cloves, Mace and whole Pepper, a good quantity of each, and boil them in two quarts of White wine, and as much of Vinegar, let these boil half an hour; your Salmon being cold, rub it well with Pepper and Salt, and put it up in a barrel with a lay of Salmon, and another of Spice, that is boiled in the liquor; having filled your Vessel, pour on the liquor. Renew your pickle once a quarter, and your Salmon will keep a complete twelvemonth.   

Salmon pickled in Collars.  
Having cut off some of the tail, take the rest of the side; wash and dry it; then wash it with the yolks of Eggs, mince some sweet Herbs, and strew thereon, with a little Fennel, season it with good store of Salt, Cloves, Nutmeg, Mace, Ginger and Pepper, then bind it up in Collars with broad tape, then set over your Kettle with Water, Vinegar and Salt, and let it boil with a faggot of sweet Herbs, sliced Ginger and Nutmeg, then lay it, when boiled, into your Souce-pan, and pour some liquor thereon.   

Sols soused.  
Take new caught Sols, and scotch them on the White side thick, but not too deep, then boil them in White wine, wine Vinegar, Cloves, Mace, sliced Ginger and Salt, not putting in your Fish till your liquor boils, which must be no more than will cover them; then put in sliced Onions, Parsley, Time, Sage, Rosemary, sweet Marjoram, and Winter-savory; being boiled enough, set your Fish a cooling.   

Sols soused and collared.  
Take out the bone of your Sols, and either scrape or skin them, but scraping is most proper; then take Salmon, Oysters, Lobsters, Shrimps or Prawns, and mince these with the yolks of Eggs boiled hard with some Anchovies, add to these a handful or what you think fit of minced Herbs, season all with Nutmeg, Cloves, Ginger, Pepper and Salt; your Sols being dried and washed over with the yolks of Eggs, spread on them the aforesaid materials, then roll up your Sols in Collars, binding them hard with Tape; when they are boiled, pickle them in Wine, Water, Vinegar, Salt, Spices and sweet Herbs boiled together.   

Sturgeon pickled.  
Garbage your Sturgeon, if it be a Female keep the Spawn to make Caveer, split him down equally on the back, cut off your Jowl to the body-ward, than your first and second Rand very fair, let your tail-piece be the least, bind up these pieces close with flag or tape, and season them with Salt very well, let it boil an hour and a half before you take it up, and all the while it boils, scum off the Oil, and supply it with liquor, otherways your Sturgeon will be rusty.   

Sturgeon soused a better way to keep a long time.  
Having drawn your Sturgeon, cut down your Sturgeon on the back into equal Sides and Rands, then wash it from the blood with Water and Salt, then boil it in Water, Vinegar and Salt till it be tender, then lay it in some place to cool, when cold barrel it up close with the liquor it was boiled in.   

Sturgeon marinated.  
Take the Joles and Rands of Sturgeon, and having cleansed, dried and flowered them, fry them in a large Kettle wherein you must have three Gallons of Rape Oil clarified; being fried crisp, set them to cool, in the mean time make your pickle of a Gallon and a half of White wine, two Gallons of wine Vinegar, four or five handfuls of Salt, a quarter of a pound of large Mace, five ounces of whole Pepper, two ounces of sliced Ginger; and when it is cold pack it up close, pouring this pickle upon it.   

Smelts marinated.  
Put a quart of Salad Oil or more into a Frying-pan, and when it is hot put in your Fish so many as the Oil will cover, as it wastes supply it with more; then fry Bay-leaves in the Oil the Fish was fried in, than put some Claret wine into an earthen Pan, and put the fried Leaves into the bottom thereof, and let some of them lie aloft, slice an ounce of Nutmeg, as much Ginger and Mace, a few Cloves and Wine Vinegar, then put in your Fish, so that the Bay-leaves and Spices cover it; when you serve it, let it be with Bay-leaves and the Spices.   

Otherways marinated white or red.  
Gill some large Smelts and lay them in a Pan, put on them a row of sliced Lemon, sliced Ginger, Nutmeg, large Mace and whole Pepper, than a row of Smelts, and so continue doing till they are all placed; then put to them White wine, Vinegar, Salt and Bay-leaves: thus you must do, if you would have them white; but if red, then must your pickle be Red-wine well mingled with Cocheneil, a weeks time will throughly pickle them; when you dish them up, you must divide them as an Anchovie, strowing on Lemon cut four square, with Broom-buds and Barberries.   

Turbut soused.  
Having fitted your Fish for the Kettle, and your liquor boiling, put your Turbot therein, season it in the boiling very well with Salt, and let it boil leisurely and scum it often.  
If you intent to keep it a good while, boil it in as much Water and White wine as will cover it; some Wine Vinegar, sliced Ginger, large Mace, some Cloves, and some Lemon-pill; being boiled and cold, put in a sliced Lemon, and keep it for your use in an earthen Pan.   

Tench soused.  
Draw your Tench at the Gills, and cut them off, then will they boil the whiter, have Water on the fire, and season it with Salt, Vinegar, five or six Bay-leaves, large Mace, whole Cloves, some faggots of sweet Herbs bound up hard together; so soon as your liquor boils, put in your Tench wiped clean, but not scaled, being boiled wash off the lose scales; then strain the liquor through a jelly-bag, and put to it some Izing-glass, being washed and steeped for that purpose, and boil it very cleanly, dish your Fish in the Dish you intent to send it up in, then strain the liquor through the bag, pour it on the Fish and let it cool.  
This Jelly will serve to jelly Lobsters, Crawfish or Prawns, hanging them in some glass by a thread at their full length, and filling the glass with the Jelly when it is warm; it being cold, turn it out of the glass.    

All sorts of Herbs, Roots, etc. pickled, with Salads and Grand Salads.  

Artichokes.  
WHen your Artichokes are ripe, gather them and cut off the stalk within an inch of the Choke, wash them clean and boil them in Water and Salt, then take them up, laying the bottoms upward till they be cold: this being done, provide a Vessel of clear Water and Salt boiled together and cooled, then put the Artichokes into it, cover it close, and so you may keep them all the year round: do not make your Pickle too salt; they are good for Pies at Christmas, or for show.   

Another very good.  
Take your Artichokes not too ripe, for than they will be full of strings, pair them. round to the bottom, and boil them tender, take them up and set them a cooling, then take White wine and stolen Beer, with good store of whole Pepper, so put them into a barrel with a little Salt, keep them close, and they will serve for baked meats and boiled meats all the year.   

Ashen-keys pickled.  
Having boiled your Ashen-keys, put them into a Pot, and put thereunto some Vinegar, keep it close covered.   

Alexander-buds pickled.  
You must make choice of your Alexander-buds before they run to seed, and take off their tops and lose leaves, so that the Bud may be entire and firm, cut part of the Root to them, and parboil them very well in Water and Salt, than put them from the liquor, and when they are cold, put to them Vinegar, Salt, and some stolen Beer; when you use them, slit them in the middle.   

Bogberries pickled.  
Take some Bogberries, and put them into Gallipots, then pour into them some Vinegar and Sugar boiled together, close the top of your Pots, and these will serve for garnish all the year: Thus you may pickle Hog-haws; if not ripe, you must boil them.   

Broom-buds pickled.  
First tie up your Broom-buds in little bags, then make a strong pickle of Water and Salt, boiling it so long till it will bear an Egg: having put your Broom-buds into pots fitting for the purpose, pour in your pickle when it is cold, there let them lie till they look black, then shift them till they look of a bright or green colour; after this, when occasion shall serve, you may take them out and boil them; then pickle them in Vinegar.   

Burdock-roots pickled.  
Take Burdock-roots and half boil them, having first scraped them very clean, then put them up into convenient Vessels, and pour into them a like quantity of White wine and wine Vinegar, with some Salt and Pepper, when you use them slice them thin.   

Barberries pickled.  
Pick your Barberries from the Leaves in clusters, when they are ripe, and put them into boiling Water, there let them lie hot half a quarter of an hour, then close them in Gallipots, putting a pickle to them of White wine and Vinegar not made too sharp.   

Broom-capers.  
Boil the greatest and hardest Broom-buds in wine Vinegar and Bay-salt, scum it clean; when it is cold, you may put in raw ones also, each by themselves, laying a weight upon them, for all that swim will be black, and the raw ones that are pressed down will be as green as grass, those that are boiled will change colour.   

Cucumbers how to pickle.  
Cut your Cucumbers in pieces, boil them in spring-Water, Sugar and Dill, a walm or two, take them up, and let your pickle stand until it be cold.   

The best way is thus:  
After Bartholomew-tide, make choice of your smallest Cucumbers, by some called Gerkins, cleanse them well from all dirt and impurity, then put in the bottom of an earthen Pot or Ferkin, some Bay and Dill-leaves, some whole Pepper, blades of Mace and some Cloves, then place a laying of Cucumbers thereon, than a lay of Bay and Dill-leaves, than a lay of Cucumbers, till you have filled your Vessel, you must thus continue to do; then make a liquor of Water and Dill to make it strong, with some Salt; you may boil this liquor, if you please, but pour it not to them till it be cold, then let your Cucumbers lie herein fifteen or sixteen days, then pour the liquor from them, not all, and fill it up with White wine, Vinegar; this will make your Cucumbers look green, be green and not too sour.   

Caper-rowlers of Radish-cods.  
Take them when they be hard, and not overmuch open, boil them tender in fair Water, then boil White wine, Vinegar and Bay-Salt together, and keep them therein.   

Cucumbers otherways pickled.  
Being put into an earthen Pot, let the pickle you put to them be Vinegar, Salt, whole Pepper, Dill-seed, some of the stalks, cut Charnel, fair Water, and some Sycamore leaves.   

Clove-Gilliflowers pickled.  
Pick a good quantity of Clove-Gilliflowers, put them into an equal quantity of White wine and Vinegar, with so much Sugar as will make them both sweet and sharp, add to them a few Cloves.   

Cowslips pickled.  
Pick them, and let them lie only in Vinegar and Sugar.   

Currans red and white pickled.  
Take red or white Currans, being not throughly ripe, and give them a walm in White wine and Vinegar, with so much Sugar as will indifferently sweeten it, cover them over in this liquor, and keep them always under it.   

Cabbage stalks pickled.  
Take a quantity of Cabbage stalks from the Cabbage, so far as the pith is good, about Michaelmas the time is best, shave off the outside, and cut them into quarters, half boil them in Water and Salt, then cut the pith from the outward pill, and pickle it in White wine, a little stolen Beer, bruised Pepper, a little large Mace, a few Fennel-seeds and Salt, slice these out with your pickled Salads.   

Charnel pickled.  
Give your Charnel two or three walms in boiling Water, your pickle must be only Vinegar.   

Dill or Fennel pickled.  
Tie up young Fennel in bunches, and give it half a dozen of walms in boiling Water, than put it up, and let your pickle be Vinegar only.   

Elder tops pickled.  
About the middle of April break the tops of young sprouts of Elder, about six inches in length, and having a convenient quantity, give them half a dozen walms in boiling Water, then drain them in a Cullender; let your pickle be Wine or Beer, adding thereto some Salt, and a little bruised Pepper, stop them up close in the said pickle: This is not only a wholesome Salad, but also commendable.   

Or thus:  
Take young sprouts of Elder, and break their tops five inches long; then boil them in Water, and lay them in a Cullender to drain: having prepared a pickle of Wine or Beer, with some Salt and bruised Pepper, put them therein and stop them up close.   

Elder-buds pickled.  
Gather them before they are full blown, and lay them in White wine Vinegar, these will make an excellent Salad; if they are throughly blown, make thereof Elder Vinegar.   

Or thus:  
Set Vinegar over the Fire, and give your Buds a walm or two therein, with Salt, Pepper, large Mace and Lemon-pill cut in pieces, then drain your Buds from the liquor and let them cool, than put them into a Pot, and put your liquor, when cold, unto them.   

Endive curled.  
Let your Endive be first scalded in boiling Water, then lay it in a pickle of half White wine, and half Vinegar.   

Flowers of any kind pickled.  
Put them into a Gallipot with as much Sugar as they weigh, and fill them up with wine Vinegar, a pint to a pound of Sugar.   

Grapes and Goosberries pickled.  
Having picked them, put them into the juice of Crab, Cherries, Grape-Verjuyce, or any other Verjuice, and so barrel them up; or take green Grapes, and lay them in a pickle of White wine and Vinegar.   

Green Figs pickled.  
Take green Figs, slit them in two, and boil them in Vinegar, some Sugar, large Mace and Cloves, and put them into a Gallipot with the same liquor; they are a good garnish for boiled meats in Winter.   

Hop-buds pickled.  
Take your Hop-buds and give them a walm or two in Water and Salt, then lay them in White wine and Vinegar.   

Kit-keys, Crucifex, Pease or Purslane pickled.  
Take any of the aforesaid, and lay them in as much Wine as Water, with a little Salt, then boil them after this, put them into a Pot, and cover them with Vinegar made of White wine.   

Lemons pickled.  
First boil them in Water and Salt, and then put them into a Vessel filled up with White wine.   

Lemon or Orange-pill pickled.  
Boil then in Vinegar and Sugar, having first parboiled them in Water, divide the whole Pill into halves, and cut them into thongs according to the extent; you must put them up in the same pickle they were boiled in: This is an excellent Winter Salad.   

Marsh-Mallow-stalks pickled.  
The time to gather these is about the latter end of March, for then the stalks will be of a convenient bigness; gather what quantity you think fit, and peel off the outward Pill, when your Water boils, being seasoned with Salt, put them therein, give them half a dozen walms, then take them up, drain them, and let them cool, then make a pickle of stolen Beer, some Vinegar, gross Pepper, and a handful of Salt, according to the quainty of your stalks.  
There is a pretty way of ordering them to make them pass for a Dish of Pease; and that is thus: Take some stalks peeled, and cut them into the form of Pease, so many as will make a handsome dishful, then set them over the Fire in a Skillet of Water, and let them boil with some Pepper tied up in a clean rag; when boiled enough over a quick Fire, put them into a Cullender, and drain them well from the Water, than dish them up like Pease with good store of Butter, with Pepper and Salt round the Dish brims; Pease and these Stalks have a taste very semblable, in so much, that they are frequently called March Pease: I have known them so well shaped, and so curiously ordered, that the Eaters have wondered how Pease should come so soon.   

Mallagatoons pickled.  
Take them before they are ripe, so that you may split the stone with your knife, then add to them half their weight of Sugar, then boil them therewith and scum it, lay your Mallagatoons with their skin side downward, let them only simmer: after the same manner you may order Peaches and Apricocks, and put them up in the same pickle they were boiled in.   

Mushrooms pickled.  
Take what quantity of Mushrooms you please to pickle, blanche them over the crown, and barb them beneath, throw away what looks black, for they are old, put those that are young and fresh (which will look red) into a Pan of boiling Water; having boiled a little time, take them up and drain them, when they are cold, put them into some convenient Vessel, and add thereto some Cloves, Mace, Ginger, Pepper and Nutmeg, then take the White wine, a little Vinegar and Salt, and pour this liquor in to your Mushrooms, stop them close, and so keep them the whole year.   

Purslain pickled.  
Gather them at their full growth, but not too old, parboil them and keep them in White wine Vinegar and Sugar.   

Or thus:  
Wash the Stalks clean, and cut them into lengths of six inches, boil them in Water and Salt indifferent tender, then drain and cool them; after this put to them a pickle of stolen Beer and wine Vinegar, adding thereto some Salt; if you stop them up close, they will keep till the Spring following.   

Quinces pickled.  
First core your Quinces, those which are fairest and largest, the worse sort cut in pieces, and boil them to make your liquor strong, then put in whole Quinces, and let them be a quarter boiled, then strain your liquor and put to it some Salt, some strong stolen Beer; then lay your Quinces into a Pot, and put in the liquor, so stop it up close.   

Otherways.  
Take Quinces and neither  or core them with your scroop, boil them indifferently in Water and Salt, than barrel them and cover them in the liquor they were boiled in; or you may pair them and boil them in White wine, into which you must put whole Cloves, sliced Ginger and Cinnamon: Lastly, you may barrel them up raw and put to them only White wine.   

Red Cabbage pickled.  
Take your close leaved Cabbage, and cut it into pieces or quarters, when your liquor boils, parboil it therein, then take it up, drain it and pickle it in Claret wine Vinegar.   

Reddish tops pickled.  
Half boil them, than put them into White wine, Salt, a little stolen Beer, Mace and bruised Pepper.   

Sparagrass to keep all the year.  
Parboil them but a very little, and put them into clarified Butter, cover them with it, the Butter being cold cover it; about a Month after refresh them with new Butter, and bury them under ground in a Pot covered over with leather.   

Sampire pickled green.  
Let your Sampire be fresh gathered, and pickle it in Water and Salt; when you use it, boil it half a dozen walms, then drain it, and when it is cold, put it into a pickle of Vinegar, for your present use; some boil it at first in Water and Salt, and keep it in the same liquor, but the first way is the best.   

Otherways.  
Pick the branches from the dead leaves of the Sampire, and lay it into a small barrel, than put thereto a strong brine of white Salt well scummed; when it is cold, put it into the barrel, cover it and keep it the whole year round; when you would use it, let your Water boil in a Pipkin, and put your Sampire therein, then take it up, and when it is cold, put Vinegar to it.   

Stalks of Sherdowns or Thistles pickled.  
These Sherdowns run up like an Artichoke, and have the same resemblance in their roots, you must peel both root and stalk, and boil them in Water and Salt, pickle them in White wine: This is very serviceable for either boiled or baked Meats.   

Shampinions pickled.  
Parboil them a little in Water and Salt, then lay them in a pickle of white wine, white wine Vinegar, bruised Pepper, Salt, and some large Mace.   

Sleep-at-noon pickled.  
Parboil it in water and salt, then drain it from the water, and when it is cold pickle it in white wine and Vinegar, with a little Pepper and large Mace.   

Tarragon pickled.  
Strip your Tarragon from the stalk, and put it into a Vessel with half white wine and half Vinegar, stop it close, and keep it for your use.   

Turnip tops pickled.  
Let your Turnip tops be young, and cut off the withered leaves or branches; when your water boils put them therein, letting them lie till they are pretty tender, then drain them from the water, and let them stand till they are cold; then pickle them in white wine, Vinegar and Salt.    

All manner of Salads and Grand-Sallets.  

A grand Salad for the Spring.  
THe necessary and usual ingredients are Cowslip-buds, Violets and their Leaves, Strawberry-leaves, Brooklime, Water-cresses, young Lettuce, spinach, Alexander-buds, etc. you must have them all apart, then take by themselves Sampire, Olives, Capers, Broom-buds, Cucumbers, Raisins and Currans parboiled, blanched Almonds, Barberries, with other pickles; then prepare your standard for the middle of your grand Salad, let not the Basis be Butter as some absurdly make it, but a Turnip or another hard thing, on which it may conveniently stand: Let your standard be like a Castle made of paste, and washed over with the yolks of Eggs, and within it a Tree made in like manner, and coloured green with Herbs, and stuck with Flowers; you must have hereunto annexed twelve supporters round stooping to and fastened to your Castle; then having four rings of Paste, the one bigger than the other, the biggest must cover your Castle, and reach within three inches of the foot of your Supporter, the second must be within two inches of that, and so place as many as you think fit gradually, that they may be like so many ascending steps: this done, place your Salad round of one sort on the uppermost ring, so round all the other till you come to the dish, with every one a several sort, then place all your pickles from that to the brim of your Dish severally, one answering another severally: then garnish your dish with all things suitable to the season.  
Take notice that your Standard in the Summer ought to be the resemblance of a green Tree; in Autumn a Castle carved out of Carrots and Turnips; in the Winter a Tree hung with Snow: These grand Salads are only for great Feasts.   

Grand Salads of less trouble and more usual.  
Take the Buds of all good Sallet-herbs, wash them and swing them in a clean Napkin, then lay these in a pile in the middle of the Dish, and about the Centre lay blanched Almonds, blue Figs, Raisins of the Sun, Currans, Capers and Olives, next these jagged Beets, jagged Lemons, Cabbage, Lettuce in quarters, over all pour Oil, Vinegar and Sugar.   

Another.  
Take all sorts of good Herbs the Season doth afford, the little Leaves of red Sage, the smallest Leaves of Sorrel, and the Leaves of Parsley pickled very small, the youngest leaves of spinach, the smallest leaves of Burnet and Lettuce, white Endive and Charvel, all finely picked and washed, and swung in a Napkin, then place these in the middle of your Dish, and about them lay Capers, Currans, Olives, Lemons sliced, Beet-roots boiled, carved and sliced, Oil and Vinegar.   

Another.  
In the midst of your Dish place your small Salleting, on that some small Lettuce finely picked and washed, after that some Ellicsander-buds cut in halves, lay Parsnips in quarters round the Dish, being first boiled, and between the quarters some small Lettuce, some Water-Cresses and Ellicsander-buds, lastly pour on Oil and Vinegar.   

A Salad of Fennel.  
Take young Fennel about a foot long in the Spring, tie it up in bunches, as you do Sparagrass; when your water boils, put in enough to make a Dish, after it is boiled drain it well, dish it as you do Sparagrass, and serve it up with Butter and Vinegar.   

A Salad of Scurvygrass.  
Pick your Scurvygrass very well, then soak it in water, and swing it as dry as you can, then lay it round in a dish with Capers and Currans, about it carved Lemon, and Orange round that, with Eggs on the centre, boiled pretty hard and quartered; lastly, pour on Oil, Vinegar, and Sugar scraped thereon, so trim your Dish brim.   

A Salad of green Pease.  
Your Pease appearing near a foot above ground, cut off what you think sufficient for a Salad, than put it into boiling liquor; being enough, drain out the water, and put to it some drawn Butter, season it with Salt, and hack it with your Knife, toss it with the Butter, and so serve it up. Turnip or Radish tops so ordered are excellent good.   

A Salad of Alexander-buds.  
Cleanse by washing some of your large Alexander-buds, than put them into boiling water; being tender, drain them, lay these in the midst of a Dish round about upright, with boiled Currants and Capers, lay on and about the Dish carved Lemon, and pour on Oil and Vinegar.   

A Salad of boiled spinach.  
Put in your spinach into boiling water, and boil it very thick, or it will change its colour, when it is tender take it up, drain it, and hack it with your knife, than stew it with parboiled Currants, a little Vinegar, drawn Butter, Sugar, a grated Nutmeg and Salt; let these stew till it be ready to boil up, then have in readiness some white-bread toasts, and put them into the bottom of your Dish, and put your Salad on them by spoonfuls, scrape on Sugar and serve it up.   

A Salad of Water-cresses.  
Pick, wash, drain and lay them in the centre of your Dish with sliced Lemon and Oranges, finely carved, one against the other in partitions, with some Alexander-buds, Currants, Capers, Oil, Vinegar, with scraped Sugar, or without.   

A Salad of pickled Capers.  
Lay your pickled Capers and Currans hashed and boiled together in the middle of your Dish, with red Beets boiled and jagged, Lemons done in the same manner, and dished round the Capers and Currans: thus serve it up with Oil and Vinegar.   

A Salad of Rosebuds and Clove-Gilliflowers.  
Pick your Rosebuds, and put them into an earthen Pipkin, with White wine Vinegar and Sugar. Thus may you use Violets, Cowslips, or Rosemary Flowers.   

Divers Salads boiled.  
Parboil spinach, and chop it fine with your knife, than set it over a Chafing-dish of Coals with Butter and Vinegar, season it with Nutmeg, Cinnamon, Ginger, Sugar, and a few of parboiled Currants, garnish it with hard Eggs cut into quarters, and serve it up on Sippets: in this manner you may order borage, Bugloss, Endive, Succory, Colliflowes, Sorrel, Marrygold-leaves, Water-cresses, Leeks, boiled Onions, Sparagrass, Rochet, alexander's; parboil them first, and season them all alike. Butter, Vinegar, Cinnamon, Ginger, Sugar and Eggs are very good for boiled Salads.   

A Salad of Mallows.  
Strip off the leaves from the tender stalks, saving the tops, let them lie in water, and then boil them tender, set them over the Coals with Butter and Vinegar, let them stand a while, then put in grated Bread and Sugar between every lay.   

A Salad of Burdock-roots.  
Cut off the outward rind, and let them soak an hour and a quarter; after this boil them till they be tender, then set them over a Chasing-dish with Butter and Vinegar, having stood a quarter of an hour, put grated Bread between every lay and serve them up.    

Flesh of all sorts marinated, pickled or soused.  

Bullocks Cheek soused.  
TAke a fat Bullocks cheek and lay it in Pepper and Salt four days, having first boned and cleansed it well, then roll it into an even Choler, then boil it in Water and Salt till it be very tender, then tie it up in a hoop as you do Brawn, and lay it into a Vessel with some White wine, stolen Beer, Mace, Cloves and Pepper.   

Beef how to Choler red.  
Take a Flank of Beef, and cut it out four foot in length, and about two in breadth, then mingle a little Cocheneil and Alum together, and put them into a pint of Red wine; after this, season your Beef with Saltpetre, then lay your Beef into a Trey, with your Red wine a whole day and a night, than season your Beef with sweet Herbs, minced Nutmegs, Cloves, Mace and Pepper beaten very small; Collar up your Beef, and bind it about very hard with Tape, then boil it leisurely in Pump-water; when it is cold, lay it in a Vessel, and put to it a pickle made of White wine, strong Broth and Vinegar; cut it when you serve it into slices upon a plate with Vinegar, or at a great Feast divide it into three Collars, and place them in a Dish, stick Bay-leaves upon them, and garnish the Dish with Flowers and green.   

Brawn soused.  
Let your Brawn be about three years' growth, take out the bones of his sides, having cut off his head close to his ears, than cut four Collars of a side, cut the Collar's deeper in the belly than the back, because the belly will shrink in the boiling; having made your Collar's equal, not bigger in one place than the other, lay them in Water two days and a night, scrape them in warm Water half a dozen several times during that space; then having laid them a little while in cold Water, roll them up in Collars, and tie them up with Tape.  
You must boil them with a very quick fire, scum off the fat as it riseth; after an hour let it boil leisurely, when it is tender, draw your fire, and let it stand till till the next morning, then take them out and bind them in broad hoops, laying them in Oatmeal and Bran boiled in Water; which must be strained through a strainer into the Vessel, where you intent to keep them, adding Salt thereto, and close it up from the air.   

Brawn collered and soused the best way.  
Let not your Brawn be quite so old as the former, then scald it and bone it, making but three Collars thereof, viz. the neck Coller, the sheald Choler, and the Flank Coller; water your Collars two days, each day shift it thrice and scrape it; the last day squeeze out the blood, wash it very clean, and dry it in a cloth; when it is dry, sprinkle on Salt and roll it up, beginning from the belly, adding some flesh to the flank to make it correspond in thickness with the back, of which you may be supplied from the Gammon, then bind it up as hard as possibly you may, and put it into your boiling liquor, scum it continually, and as it ought to boil five hours at least, so supply constantly the wasting of the Water with more; if a Wheat-straw will penetrate it, you may conclude it is enough, then draw your fire, and pour in by little and little cold Water, not suffering it to settle in its own liquor, and it will be of a delicate white colour, then take them up, and set your Collars an end. Let your sauce be small Beer, mixed with Bran and fine Oaten Flower boiled in Water and Salt strained through a hair-sieve and mingled with your Beer, put your Brawn herein, and stop your Vessel close.   

Otherways to souse a young sucking Pig.  
Having cut off the head, scald it and cut it down the back, soak the sides well in Water, and cleanse it from the blood; then dry the sides, after this season them with Nutmeg, Ginger and Salt, roll them and tie them up hard in clean clouts; then lay them into a broad Pan, with as much Water as will cover them, and put thereto a pottle of White wine; when it boils put in your Pig, and not before, with Salt, Ginger, Mace, Parsley and Fennel-roots scraped and picked; when they are about half boiled, put in a pottle more of White wine, when throughly boiled, put in slices of Lemon-pill.   

Calf's head soused.  
Scald your Calf's head, and take away the bones, then soak it in Water seven or eight hours, changing the Water twice in that time; having dried it with a cloth, season it with some Salt and bruised Garlic (if you like it) then rolling it up into a Choler, bind it up very close, and boil it in White wine, Water and Salt, when boiled, keep it in the souse liquor, serve it in the Choler, or slice it with Oil, Vinegar and Pepper: This dish will puzzle a good palate to tell what it is.   

Capon soused.  
Having procured a young and full bodied Capon, prepare him as for the spit, then let him soak four hours with a knuckle of Veal well jointed, then set them a boiling in a deep Pan or Pipkin with a gallon of Water, when it boils, scum it, and put in half a dozen blades of Mace, two or three races of Ginger sliced, three Fennel-roots, and as many of Parsley: when your Capon is boiled, take it up, and put to your soused Broth, a quart of White wine, and boil it to a jelly, than put it into an earthen Pan, or some other Vessel, and lay your Capon therein, with the slices of three Lemons, and cover it close, serve it and garnish it with pieces of Lemon, Barberries, Mace, Nutmeg and some of the jelly.   

Goats-flesh collered and soused.  
Take the neck or breast of a Goat, and when you have taken out the bones, with a rowling-pin beat it into an equal thickness, so that one part be not thinner than another, than season it with Cloves, Mace, Salt, Pepper, Ginger, all manner of sweet Herbs minced small, and so collar it, binding it very hard with Tape, add to your Spices, etc. aforesaid, a pint and a half of White wine, and so bake it in a Pot; when it is baked, put in half a pint of White wine more, with some strong Broth; then divide your Choler, and let it lie in the same pickle; you may serve it up in slices or otherways.   

Geese collered and soused.  
Take a Goose and bone it, then cut the flesh square and soak it twelve hours in a little White wine, Cloves, Mace, Pepper and Salt, then take it up and lay small pieces of Anchovies all over it, with Westphalia Bacon minced small, then roll it up hard, and boil it in strong Broth, and a little White wine, whole Pepper and large Mace, let this be the only pickle; when you serve them, cut them in halves, and garnish the Dish with Westphalia Bacon minced.   

Mutton collered and soused.  
Take a breast of Mutton, cut off the neck end and bone it, slice it about the Brisket, soak it very well in water from the blood; it being dried and spread abroad, season it with an Onion minced, a little Sampire, a few Capers, a pickled Cucumber, and some Time also, Pepper, Cloves, Mace, Ginger and Salt, with a few pieces of Anchovies, over all these sprinkle with a feather the yolk of an Egg, roll up your Choler, and boil it in Water and Salt, with a faggot of sweet Herbs; when it is tender boiled, take it up and lay it in some of the liquor with White wine put thereto. Thus you may order your Chines, but than you must lard them.   

Pig soused.  
Split, bone, and soak your Pig in several waters, then dry it and season it with Sage, Salt, sweet Herbs minced, Pepper, Cloves, Mace, Nutmeg and Ginger, strew these ingredients being well mixed together on both sides of your Pig, beginning at the tail, collar it up close, and bind it hard, wash it without clean from the Herbs, and boil it in fair Water, scumming it continually; when it is half boiled, put thereto a faggot of sweet Herbs, some large Mace, a race or two of Ginger sliced, with half a pint of White wine Vinegar, and a little Izing-glass; take up your Pig, when it is enough, and boil up the liquor to a jelly, take off the bottom and top, and pour the rest upon your Pig into an earthen Pan, having first let it cool and melted it again; when you dish it, cut it into four quarters, with the head in the middle, and an Apple in his mouth, beat your jelly and pour over it, garnish your dish with Flowers and Bay-leaves.  
Some souse a sucking Pig after this manner: first scald the Pig, then cut it into four quarters, bone it and let it lie in Water twenty four hours, then roll it up like Brawn with Sage leaves, and Lard watered and cut small, grated Bread mixed with juice of Orange, season it with Nutmeg, Mace and Salt; having rolled it, bind it up hard with Tape, then boil it in Water, White wine, Mace, whole Ginger, a little Lemon-pill, a faggot of sweet Herbs and Salt, boil it very well, and set it in an earthen Pot to cool in the liquor, and let it souse there two days at least; you may slice it out, or serve it whole with Sugar and Mustard.   

Another very good way.  
Chine your Pig in two parts, take out all the bones and lay it in water all night, the next day scrape out all the filth from the back, and wipe it very dry, than cast Pepper on it, a little large Mace, Ginger, and a bayleaf or two in the same manner, as you would order a Choler of Brawn, let your Water boil before you put it in, scumming it continually till it be half boiled, then take out a ladleful or two of the liquor, and put it into a Pipkin, and boil with it some Rhenish wine or Claret, sliced Nutmeg, gross Pepper and sliced Ginger; let it stand till it be almost cold, than dish it with Bay-leaves.   

Pork collered and soused.  
Take a piece of Pork out of the side, water it all night, and squeeze the blood from it, than season it with a handful of Sage, sweet Marjoram, Time, Parsley, all minced very small together, then cut some collops out of a Leg of Veal, hack them with your knife, and season them with Salt, Nutmeg, Mace and Pepper, and having first washed your Pork on the inside with yolks of Eggs, wash the outside of your Veal therewith, and lay it within your Pork; lastly, strew on your remaining seasoning, and roll it up hard, binding it with Tape: when it is boiled, souse it in some of the same liquor, with a little Vinegar, beaten Pepper and Ginger; when you serve it up, stick your Pork with Bay-leaves or Rosemary and Flowers, garnishing your Dish with Flowers and Sage.   

Ram's head soused.  
Cut the head off, with a good part of the neck adjoining to it, and boil it with the skin on a good while; when it is throughly boiled, (which will require a considerable time) take it up and pluck off the skin, then take Broth you have boiled some fresh meat in, and boil it over again, with Vinegar, Salt, a good handful of sweet Herbs, Ginger, Pepper, a good piece of Horse-raddish root scraped, and a quarter of a pound of French-barley; being boiled, strain them through a bag, and souse the head in it; you may serve it up either in slices, or whole with the horns on.   

Sides of Lamb soused.  
Bone your side of Lamb, soak it and squeeze it well from the blood, wipe it dry, and season the inside with beaten Nutmeg, Ginger, some sweet Herbs minced small, whole Coriander-seed, minced Lemon-pill and Salt; lastly, some slices of broad Lard over all: then roll it up in a Choler, and tie it up in a clean cloth, put it into your liquor when it boils, and scum it very well, and then put in sliced Ginger, sliced Nutmeg, Salt, Fennel and Parsley roots,; being almost boiled, put in a quart of White wine, when it is enough take it off, and put in slices of Lemon, with the Pill of two whole Lemons; boil it close covered to make the Veal look white.  
Thus you may order a breast of Veal, or any joint of Mutton, Kid, Fawn or Venison.   

Swan collered.  
Bone your Swan, and part the two sides, season it according to the foregoing directions in the sousing of Geese, season it with Pepper and Sage minced, and dipping them into yolks of Eggs, lay them on the two sides of your Swan, so roll them up into Collars; let the pickle be the same as was shown you before for the Geese; boil the head to set upon your Collars in the middle of the dish.   

Venison collered.  
Take a Haunch or Side of Venison, and cut it into pieces fit to make three Collars; first lard your pieces, and then season them with Pepper, Cloves, Mace, Nutmeg, and as much Salt as will convert your Spices into a grayish colour, then roll up your Collars, and put them into an earthen Pot, and bake them with Butter, covering your Pot with course paste; having stood five or six hours in the Oven, draw it and let it cool, then take out your Venison, and pour away the gravy, and make your Pot clean, then lay in the bottom thereof some clarified Butter, lay in upon it your Venison, and fill it up with clarified Butter: Thus you may keep Venison a whole year.   

Veal a breast soused.  
Take out the bones of your breast of Veal, and lay it in Water till you have purged it from its blood; having dried it, take all manner of sweet Herbs, Nutmeg and Cinnamon beaten, Ginger beaten grossly, calendar pared, Lemon cut in pieces, mingle these together, then spread your Veal, and strew on the inside thereof these materials afore recited; then roll it up like a Choler of Brawn, and bind it close; when your liquor boils, put in your Veal and scum it well, then put in a faggot of sweet Herbs, and keep it covered, for that will make it look white, when it is almost boiled, put in some sliced Nutmeg, large Mace, a little Ginger and a Lemon or two sliced.   

Or thus:  
Take a breast of Veal, bone it, cleanse it from the blood, and season it as aforesaid, then take thin slices of fat Bacon, and season them with Sage and Pepper, dipping them into the yolks of Eggs, and lay these all over the inside of your Veal, then roll it up, beginning at the neck, and having tied it fast, boil it with the bones, and a faggot of sweet Herbs, scumming it till it is boiled, then put it into your soucing-Pan with the same Broth, adding some Vinegar and Salt thereto, with some large Mace.   

Veal a leg soused.  
First take a Leg of Veal and bone it, then take great Lard and season it with Pepper, Cloves and Mace, and lard your Leg therewith, season the Veal with the same seasoning, adding some Salt thereto; lay your Veal abroad, being beaten flat and even, and strew thereon all manner of sweet Herbs minced small, and strewed on it, roll it up as before, and boil it in a Pipkin with Water, White wine and Salt, pickle it in the liquor it was boiled in: you may serve it up whole or in slices.   

Wigeons' soused and collered.  
Take the same method in ordering your Wigeons, as you did before in the Swans, only add thereto a couple of Onions before you roll them up into Collars; and by this rule you may do any Fowl according to their nature when they are in season.   

A general Jelly for any kind of soused meats.  
Take three or four pair of Calf's feet, scald them and cleanse them very well, taking away the fat betwixt the claws, and also the long shank bones, lay them a soaking in water five hours, and boil them in two Gallons of Water till it is consumed to three quarts; being boiled, strain it through a Strainer; when the broth is cold, take it from the grounds, and divide it into three parts for three several colours, putting each part into a several Pipkin with a quart of White wine, let one be coloured with Cocheneil, the second with Saffron, and let the last have its own complexon, let each Pipkin have some Cinnamon, a race of Ginger, and a little Mace, with some Nutmeg, slicing each particular Spice, melt your Jelly, and put into every Pipkin a pound or somewhat more of Sugar, and with it the yolks of half a dozen Eggs beaten very well, stir these well together, and when it is ready to boil, take it off and strain it through bags, so keep it for your use.     

HAving treated of the more substantial part of Food and their several ways of dressing, whether Fish, Flesh or Fowl boiled, stewed, roasted, fried, broiled, fricassee'd, baked in Paste, or out of Paste, marinated, soused and pickled, each in their orders Alphabetically digested, with their several proper Sauces and Pickles; I shall in the next place discourse methodically, and according to order, of the right framing and compounding (according to the latest and best fashion) all manner of Keck-shaws, as Florentines, Jellies, Leeches, Creams, Puddings, Custards and Cheesecakes: And the first I shall begin with according to the propounded order is  

TARTS.  

Almond Tart.  
TAke three quarters of a pound of blanched Almonds, and soak them a while in Water, than pound them in a stone Morter, a wooden one will serve, or a deep Tray, put to them some Rose-water; when you have pounded them very well, pound them over again with a little Cream, then set on about a pint and a half of Cream over the fire, and put your pounded Almonds therein with some Cinnamon, large Mace, and a grain of Musk fastened to a thread, stir it continually that it burn not to the bottom till it be thick, then take it off the fire, and beat in the yolks of four or five Eggs, with the whites of two, so season it with Sugar or Orangado, and bake it either in a Dish or Paste.  
Or you may only strain beaten Almonds with Cream, yolks of Eggs, Sugar, Cinnamon and Ginger, boil it thick, fill your Tart, and when it is baked ice it.   

Damsin Tart.  
Boil them very well in Wine, strain them with Cream, Sugar, Cinnamon and Ginger, then boil them again, and so fill your Tart.   

Strawberry Tart.  
Wash your Strawberries, which you must procure of the middling size, and put them into your Paste, season them with Cinnamon, Ginger, and a little red Wine, on the top lay Sugar, let it stand in the Oven about half an hour, then draw it, ice it and scrape on Sugar.   

Cherry Tart.  
Stone your Cherries and lay them in the bottom of your Pie, with beaten Cinnamon, Ginger and Sugar, then close it up, bake it and ice it; when it is baked, pour into it Muskadine and Damask water well mingled together, and scrape on Sugar.   

Medler Tart.  
Your Meddlers that are rotten are only fit for the purpose, which you must strain into a Dish, and then set them over a Chafing-dish of coals, season it with Sugar, Ginger and Cinnamon, adding thereto some yolks of Eggs beaten; having boiled half a quarter of an hour, lay it into your paste, being baked, scrape on Sugar.   

Pineapple Tart.  
Take three handfuls of Pine-apples, the pulp of as many Pippins, with a pricked Quince; when they are well beaten, put to them three quarters of a pint of Cream, a little Rosewater, the yolks of five Eggs, with half a quarter of a pound of Sugar, you may thin it with more Cream, if you find it too thick; let your Paste, in which you put these ingredients, be thin, low and dried, so close it up and bake it.   

A Spring Tart.  
Gather what buds are not bitter, also the leaves of Primroses, Violets and Strawberries, with young spinach, and boil them, and put them into a Cullender, then chop your Herbs very small, and boil them over again in Cream, add thereunto so many yolks with the whites, as will sufficiently thicken your Cream, to which you must add some grated Naples biscuit, colour all green with the juice of spinach, and season it with Sugar, Cinnamon, Nutmeg, and a little Salt, you may bake it in Puff-paste or otherways.   

Taffeta Tart.  
Having wetted the Paste with Butter and cold water, roll it very thin, then lay Apples in lays, and between every lay of Apples, strew some fine Sugar and some Lemon-pill cut very small; let them bake an hour, than ice them with Rosewater, Sugar and Butter, and wash them over with the same, then strew more fine Sugar on them, and put them into the same Oven again, you may serve them either hot or cold.   

Cowslip Tart.  
Take three quarts of the blossoms of Cowslips, mince them and pound them in a Mortar, put to them a quarter of a pound of Naple-bisket grated, a pint of Cream, and put them into a Skillet, and let them boil a little on the fire, then take them off, and beat in the yolks of half a dozen Eggs with some Cream; make it thick over the fire, but let it not curdle, season it with Sugar, a little Rosewater and Salt; your best way is to let your Cream be cold before you stir in your Eggs, then bake it in Paste or Dish.   

Cream Tart.  
Take Quinces, Pears, Wardens and Pippins, slice them into quarters, boil them and strain them into Cream, as also Malagatoons, Necturus, Apricocks, Peaches, Plums or Cherries, fill your Tart, and lay on the top preserved Citron; when it is baked, beat Rosewater and Sugar, and pour thereon.   

A Tart of green Pease.  
Boil your Pease tender, and drain them well in a Cullender, season them with Salt and Saffron, and put some Sugar and sweet Butter, then bake it almost an hour, then draw it forth of the Oven, and ice it, put in a little Verjuice, and shake them well together, then scrape on Sugar and serve it.   

Prune Tart.  
Stew two pound of Prunes in as much Claret wine as will cover them; being tender strain them, then wash and rub them all together, and pour in some of the liquor they were stewed in to wash the Prunes from the stones, and this will be instrumental to carry all off but the skin and stones; then set what you have strained over a Chafing-dish of coals with a little whole Cinnamon, large Mace, a little Orangado and Citron minced, season it with Sugar, Rosewater, beaten Cinnamon and Ginger, let it boil up till it be thick, after this take out your whole Spice; let not the Walls of your Tart be above an inch and a half high, and dry it first in an Oven, you may make it corner'd fashion either in six or in eight, then put in your stuff, and let no corner be empty, but with your spoon plant it every where, put it into the Oven, and let it stand a little, when you draw it, stick it with Lozenges, and scrape on Sugar.   

A Goosberry Tart baked green and clear as Crystal.  
When you have formed your Tarts into what form you think fit, strew some Sugar in the bottom of them, then take large round Goosberries picked, and lay them therein one by one, covering the bottom, and sprinkle thereon some Sugar, then lay on another lay, and cover that with Sugar, and so continue doing till your coffins be full, let the lid of your Tarts be carved, and bake them quick, by which means they will be green and clear. So will Codlins' bake green, if you order them, as you do the Goosberries, and cutting the lids; but if you would have your fruits baked red, bake them slowly, and let their lids be close.   

Puff-paste how to make it the best way.  
Take a pottle of Flower, and the whites of half a dozen Eggs, make it up into Paste with cold Water, but make it not too stiff, work it well, and roll it forth four square into a sheet as thick as your finger; then take three pound of Butter, and beat it well with a Rowling-pin, then lay it on in slices all over your Paste, and as thick as your finger, and strew a little Flower over it, then roll up your sheet of Paste like a collar with the Butter within, squeeze and close it at both ends with your Rowling-pin, service it all along the roll of Paste, and roll it broad and long-ways, then clap up both ends, and make them meet in the middle one over the other, and fasten it down again with the Rowling-pin, rolling it forth every way as thin as it was at first when you laid on the Butter; then flower your board well underneath, and spread it over with Butter, roll it up, and work it as before: thus do three or four times till the aforesaid Butter be spent: In the Summer you must make your Puff-paste in the morning, and set it in some cool place: In the Winter you must beat your Butter very well, otherways its hardness will break your Paste.   

Rice-Tart.  
Take a quantity of Rice and boil it very tender in Milk or Cream, then pour it into a Dish, and season it with Nutmeg, Ginger, Cinnamon, Salt, Sugar, and the yolks of six Eggs, put it into your Paste with some juice of Orange, close it, bake it, and scrape on Sugar.   

Warden Tart.  
Take two dozen of Wardens, pair them, and slice them into your Tart, put to them as many Cloves, a pound and a quarter of refined Sugar, six or seven blades of Cinnamon broken into pretty big pieces, four races of Ginger sliced, let it soak in the Oven four hours at least, then draw it, ice it with double refined Sugar, Rosewater and Butter.   

Pippin Tart.  
Take what quantity you think fit of fair Pippins, pair them and core them; having cut them into quarters, than stew them in Claret wine, whole Cinnamon and sliced Ginger, stew them about half an hour, than put them into a Dish to cool, but break them not; after you have laid them orderly into your Tart, lay upon them some green Citron minced small, candyed Orange or Coriander, and some Sugar; when it is baked, ice it and scrape on some Sugar.   

A Tart made of Quinces, Wardens, Pears and Pippins.  
Take eight Pippins, five Quinces, four Wardens, six Pears, pair them and slice them into thin slices, than season them with beaten Cinnamon, Orange and Citron candyed and minced, or for want of that you may use the raw Pills of Lemon or Orange minced small, lay on the top of all two pound of Sugar, then close up your Paste, Pasty-pan or Dish, bake it and ice it, scraping on Sugar.   

spinach Tart of three colours.  
Take three handfuls of young spinach, wash it clean, and put it into a Skillet of boiling Water, being tender boiled, have in readiness three pints of Cream boiled with Cinnamon that is whole, quartered Nutmeg, and one grain of Musk, then strain the Cream with the yolks of fourteen Eggs and the boiled spinach into a Dish, with some Rose-water, a little Sack, and some fine Sugar, boil all these over a Chafing-dish of coals, and stir it continually, so that you keep it from curdling; when your Tart is dried in the Oven, fill it therewith, having first made three distinct colours thereof.   

Another very good way.  
Make your Tart with works about an inch high, then provide a good quantity of spinach; having beaten it very well, strain it, then beat Almonds with Rose-water very small, and mix them therewith, if you have a quart of this composition, add to it a dozen Eggs with half the whites, with one grain of Musk, beat these all together, and when your Tart is dried in the Oven fill it herewith, and bake it.  
You were better bake it in a Pasty-pan, making your Paste of cold Butter and Water; it being fitted to the pan, put in your Tart-stuff, and let it bake gently uncovered in an Oven slenderly heated, then set it on a Plate, and stick it full of small Comfits or sprigs of preserved Barberries or Orangado sliced, or what other Sweetmeats you have by you.   

A Tart made after the French fashion.  
Take half the breast of a cold roasted Turkey, mince it and beat it with half a pound of Lard minced, the marrow of two bones, half a pound of Butter, the juice of two Lemons and a pound of Sugar, add to these half a pound of blanched Almonds pounded in a Mortar with Rosewater, mix all these together, then slice a piece of green Citron, and put thereto the yolks of half a dozen Eggs beaten; having mingled them well together, fill your coffin herewith.   

Bacon Tart.  
Take new Lard or fat Bacon the freshest you can get; if it be not fresh, water it two or three days; then cut it into pieces about an inch long, and after that into square pieces, mingle it with as much green dried Citron of the same cut, beat as much sweet Almonds with Rosewater, mix these together with good store of Sugar, and a little beaten Ginger, and a spoonful of Oil; your Tart being made round and shallow, lay in this composition, sticking thereon green Citron, then close your Tart, or you may bake it in a Pasty-pan which is the better way; in an hours time it will be baked, then draw it, and stick the lid with sliced Citron, strew on some small perfumed Carraway Comfits, you may eat it hot or cold, but best cold.   

An excellent way to make an Almond Tart.  
Having blanched your Almonds, beat them in a Marble Mortar with Rosewater to keep them from Oiling, mix them with half the weight of Sugar, a quarter of the weight of Pine-kernels, a small quantity of white Bread grated, the yolks of four Eggs with half the whites, some preserved Citron, Orange or Lemon minced, mingle these together with Cream, then fill your Tart herewith, bake it in an Oven not too hot, and let it not stand there too long, when it is baked, stick it with Preserves and Carraway comfits.   

A Clary Tart.  
Take two handfuls of Clary, wash it, and cut it indifferently small, then beat it with the yolks of eight Eggs and half their whites, put it into a Frying-pan with good store of sweet Butter, sweeten it and stir it well as it fryeth, fry it but a little while, and have a special care you burn it not, then take two handfuls of spinach boiled very tender, press out the water and mince it small, then take two or three Potatoes boiled and minced, with some Marrow; season all these together with Nutmeg, Mace, Salt, Sugar, Verjuice, and the pulp of Lemon chopped small: your Tart being made, lay in this composition, and on the top place the Marrow of two or three bones as whole as you can; having closed it, bake it in an Oven not over hot an hour and half; then make a Caudle of yolks of Eggs, Cinnamon, Verjuice, Butter, Sugar and sliced Lemon; beat these together till it boileth; your Tart being baked, pour this Caudle into it, scrape on Sugar and serve it up.   

Apricock Tart.  
Take a quantity of Apricocks three quarters ripe, scrape the outside off, and put them into Water as you scrape them; having raised your Tart, dry them and fill it therewith, strew good store of Sugar on the top, close it, bake it an hour, and scrape on Sugar.   

Coddling Tart.  
Take your coddlings and scald them, letting them stand an hour in the same Water that scalded them, being covered, and this will make them look very green, then put them into your Tart whole or in quarters, with Sugar and a little Musk, close them and let your lid be carved; whilst it is baking, boil a quart of Cream with the yolks of four or five Eggs, Sugar and Musk; when your Tart is half baked, cut it open and pour it on the coddlings, than set it into the Oven again for half an hour, then draw it, scrape on Sugar, and serve it up to the Table.   

A quarter Tart of Pippins.  
Quarter your Pippins, and lay them between two sheets of Paste, put in a piece of whole Cinnamon, two or three bruised Cloves, a little sliced Ginger, Orengado, a bit of sweet Butter about the bigness of an Egg, good store of Sugar, sprinkle on some Rose-water, then close your Tart and bake it, ice it before you set it up.  
If you put your Pippins into Puff-paste, or short Paste, you must then first boil your Pippins in Claret wine and Sugar, or else your Apples will be hard when your crust is burnt; but in the boiling them, have a care you do not break the quarters.   

An excellent Cherry Pye.  
Stone a pound of Cherries, bruise them and stamp them; after this boil up their juice with Sugar. Then take two pounds more and stone them likewise, but do not bruise them, and lay them with the aforesaid Syrup in your Tart, being baked, ice it and serve it up hot.   

Puff-paste the best way how to make.  
Take three pints of Flower, and two pounds of sweet Butter, work half a pound of the Butter into the Flower dry between your hands, then break into the Flower five Eggs, and as much fair Water as will wet it to make it reasonable light Paste, then work it into a piece of a foot long, strew a little Flower on the Table, then take it by the end and beat it well about the board till it stretch long, and then double it, and taking both ends in your hand beat it again, and so do five or six times; then work it up and roll it abroad, and then take the other pound of Butter, and cut it in thin slices, and spread it all over the one half of your Paste, then turn the other half over your Butter side, and turn in the sides round underneath, then crush it down with a Rowling-pin, and so work it five or six times with your Butter, than you may roll it broad, and cut it into four quarters, then take a Dish as broad as your piece of Paste, and strew thereon a little Flower, then lay on one piece of Paste, and you may put into it Marrow, Artichokes bottoms or Potatoes, but you must roll your bits of Marrow in the yolks of raw Eggs, and season them with Cinnamon, Ginger, Sugar, and a very little Salt; then lay on your other sheet, & close it round your Dish with your thumb; then cut off your round with your knife close to the brim, and cut it cross the brim of the Dish like Virginal-keys, and turn them cross one over another, then bake it in an Oven.    

FLORENTINES.  
LEt your Paste be made after the same manner, as the Puff-paste above described, then boil the yolks of six Eggs with half a pint of Cream, keep it from burning by stirring it continually, and it will turn thick like Curds and be yellow, season it with Sugar, Cinnamon, and a little Nutmeg, with three or four sliced Dates, some pieces of Almond Paste, half a dozen pieces of Marrow, stir them together, and put them into the Florentine, then bake it in an Oven as hot as for Pies.  
If you have Rice, boil it tender in Milk, and a blade or two of Mace, boil it till the Milk be consumed, than season it with a little Nutmeg, Cinnamon and Sugar, two or three raw Eggs, a little Salt, a little Rosewater, a handful of Currans, three or four sliced Dates, put these into your Florentine, and bake it as before.  
If you have neither of these, take quarters of Pippins or Pears, the coars taken out and boiled tender in Claret wine, or for want of these you may take Goosberries, Cherries, or Damsens, or Apricocks without the stones, and put them into your Florentine; when you see your Paste rise up white in the Oven, and begin to turn yellow, take it forth and wash it with Rose-water and Butter, scrape on fine Sugar, and set it into the Oven again about a quarter of an hour, then draw it forth and serve it up.  

Florentines of Rice.  
The Paste for your Florentines ought to be a rich cold buttered Paste, or the Puff-paste aforementioned. Take a pound and half of Rice, pick it and wash it, then parboil it well in Water, than put it into a Cullender and drain it from the Water; after this boil it in Cream so long till it is as thick as you can make it without burning of it; in the boiling thereof put half a dozen sticks of Cinnamon, put it into a deep Dish to cool, then take a moiety thereof and break in four or five Eggs with the whites of two, put to it three quarters of a pound of Beef-suet minced small, with the like weight of Currans, fourteen or fifteen sliced Dates, season it with Cinnamon, Nutmeg, and a few Cloves, also a little Mace, Ginger and Salt, with a handful of Sugar, and some Rose-water, incorporate these into a thick body with some Cream, than put it into a Dish with Paste; fill not your Dish too full lest it boil over, then jagg a sheet of Puff-paste the breadth of your Dish, about half an inch broad, twist them and lay over your Florentine from one side to the other, then cross them again, that they may be Chequerwork, then cut the Paste upon the brim of your Dish, double over all the ends of your Cross-bars, when it is baked stick Lozenges in the Chequers, scrape on Sugar and serve it.   

Another sort of Florentine.  
Whilst you have some Currants boiling, pair half a score Pippins, and cut them from the Core into the aforesaid Water and Currans, boil them tender, and put them into a Cullender, there let them drain very well, then put them into a Dish, and when they are cold, season them with Sugar, Rosewater, Cinnamon and Carrawayseeds, then roll out two sheets of Paste, the one of which place in the bottom of your Dish, and all over the brims, then put in your ingredients, laying them round and high, wet it round and cover it with your other sheet, close it and carve it about the brims of your Dish, in what form or fashion you shall think fit; prick the lid, and when it is baked scrape on Sugar.   

Florentine of Veal.  
Mince cold Veal fine, then take grated Bread, Currans, Dates, Sugar, Nutmeg, Pepper, two or three Eggs, and Rosewater, mingle all these together, and put it over a Chasing-dish of Coals, stir them till they be warm, after this enclose them between two sheets of Paste and bake it.   

A Florentine of a Coney, the wing of a Capon, or the Kidney of a Loin of Veal.  
Mince any of these with sweet Herbs, parboiled Currants, a Date or two minced small, a piece of preserved Orange or Lemon minced as small as your Date, season it with Cinnamon, Nutmeg and Ginger, with some Sugar, then take the yolks of two new laid Eggs, a spoonful of sweet Cream and Marrow cut in short pieces; bake these in a Dish between two leaves of Puff-paste, putting some Rose-water to it before you close it, being baked scrape on Sugar.   

Florentine of spinach.  
Take a good quantity of young spinach, and when your Water boils, parboil it therein, drain it in a Cullender, and squeeze out the Water, then mince it small with some Orengado, and put to it Currants proportionable to your spinach, season it with Cinnamon, Ginger, beaten Nutmeg and Salt, put it into your Dish between two sheets of Puff-paste, put to it Butter and Sugar, close it, prick it and bake it, when it is baked, put to it a little Sack, drawn Butter and Vinegar, scrape on Sugar and serve it.   

Florentine of Potatoes and Artichokes.  
Put these Roots into boiling Water, and when they are boiled tender, blanche them and season them with Nutmeg, Pepper, Cinnamon and Salt, season them but lightly, then lay on a sheet of Paste in a Dish, and upon that some bits of Butter, then lay in your Potatoes and Artichokes round the Dish with some Eringo roots and Dates sliced in halves, Beef-Marrow, large Mace, sliced Lemon and some Butter, then close it up with a-another sheet of Paste; when it is baked, liquor it with Grape-Verjuyce, Butter and Sugar, and ice it.   

Florentine of Barberries.  
Take what quantity you think convenient and boil them with Claret wine and Rose-water, adding thereto some Sugar; being boiled very thick, strain them and put them on a bottom of Puff-paste in a Dish, then close them up with a cut cover of the same Paste: when it is baked, ice it and stick the pulp thereof all over with raw Barberries.   

Florentine of Marrow.  
Take the Marrow of four Marrowbones and cut them into squares like large Dice, add hereunto a grated Manchet, some sliced Dates, a quarter of a pound of Currans, some Cream, roasted Wardens, Pippins or Quinces sliced, and the yolks of four raw Eggs, season them with Cinnamon, Ginger and Sugar, mingle these well together, and lay them in a Dish on a sheet of Paste and bake them.   

Florentine of Rice.  
Having picked your Rice very clean, boil it tender, then lay it in a Dish, and put to it Butter, Sugar, Nutmeg and Salt, with a little Rosewater, and the yolks of half a dozen Eggs, than put these ingredients on a sheet of Puff-paste in a Dish, being half baked ice it.  
Or you may mix your Rice with some Cream, Rosewater, Sugar, Cinnamon, yolks of Eggs, Salt, boiled Currans and Butter, being baked, scrape on some Sugar.    

JELLIES.  
YOur usual stock for Jellies are Calves feet boiled very tender and blanched, and knucles of Veal with the bones not broken; of these, take what quantity you think fit, and lay them in Water a Night and Day, shift them often in that time into fresh Water, and cleanse them well from the Blood, then boil them in so much fair Water as will cover them, and a little more; as they boil, scum your Pot, then put to them a little Salt, also tie up in a Linen bag, some large Nutmeg, Ginger and sliced Cinnamon, let these boil soberly the space of two hours and a half; at which time you may try with your spoon whether it will jelly, if not, boil it a little longer, but not down too low, for than it will be apt to change colour; if you find it jelly to your satisfaction and desire, add to your Jelly some Izing-glass, let it then simper a little longer, then take it off and strain it into a Dish or Pipkin, there to stand and cool till you are ready to use it.  

Jellies of John-Apples.  
Pair them and cut them into less than quarters, then pick out the Kernels, but leave the cores; and as you pair them, drop them into fair Water to keep them from changing colour, then put to them a pound of Apples, three quarters of a pint of Water, and let it boil apace till it be half consumed, then run it through a jelly bag, then take the full weight of them in double refined Sugar, wet the Sugar thin with Water, and let it boil almost to a Candy, then put to it the liquor of the Apples, and two or three slices of Orange-pill, a little Musk, and a little Ambergriese tied in a Tiffany bag, and let it not boil too softly for fear of losing the colour, then warm a little juice of Orange and Lemon together, and being half boiled put it therein; having reduced it to a Jelly, you may use it by pouring it on some preserved Oranges laid in a glass for that purpose, or otherways.   

Jellies for soused meats.  
Take four pair of Calf's feet, scald them and take way the fat between the claws, as also the long shank-bones, lay them in Water five hours, and boil them in three quarts of fair Spring Water to one quart, then strain it and set it a cooling, after this, take away the grounds from it, and divide the purer part into three equal proportions, putting each into a several Pipkin, adding to every Pipkin a quart of wine, likewise a pound of Sugar, being first well beaten in a Dish with the whites of Eggs, stew these together a little while over a soft fire with Nutmeg, Ginger, Mace and Cinnamon, and colour them severally with Cocheneil, Saffron, etc. and so set them up for your use.   

Crystal Jelly.  
Take three pair of Calf's feet, and two knuckles of Veal, wash them very well, and let them stand twelve hours in Water, then boil them in spring Water from five quarts to a Gallon; after this let the liquor stand, and when it is cold  away the bottom and top, then put to it some Rose-water, double refined Sugar, seven spoonfuls of Oil of Cinnamon, the like quantity of Oil of Ginger, four spoonfuls of Oil of Nutmeg, a grain and a half of Musk tied in a fine linen cloth; when you have boiled all these together, put it into an earthen Dish, and so let it stand for your use; when it is cold, serve it in slices or otherways.   

Or thus a much better way.  
Your stock being cold, as aforesaid, take away the top and bottom, and put the rest into a Pipkin, adding thereto some Mace, Cloves, Cinnamon, sliced Ginger and Nutmeg, together with a grain of Musk and Ambergriese tied in a Tiffany-bag, put in also some Rose-water, and if your stock be stiff, a quart of Rhenish wine, or what you think fit thereof to make the Jelly of a proper thickness, season it with Sugar convenient for your palate, and drop in of Oil of Mace and Nutmeg, three drops of each, set these over the fire for the space of a quarter of an hour, then take it off and squeeze into it the juice of half a score Lemons beaten to a froth with the whites of six Eggs, than set it over the fire till it boils, then take it off and strain it, having two Dishes, the first straining pour in again, and let it run into the other dish till it be clear.   

Jelly of Raspisses.  
First strain your Raspisses, and to every quart of juice add a pound and half of Sugar; pick out some of the fairest, and having strewed Sugar in the bottom of the Skillet, lay them in one by one, than put the juice upon them with some Sugar, reserving some to put in when they boil, let them boil apace, and add Sugar continually till they are enough.   

Jelly for service of several colours.  
Take four pair of Calf's feet, a Knuckle of Veal, and a fleshy Capon, prepare them as in the crystal Jelly; boil them in three gallons of Spring water, till the one half be consumed, then strain it into an earthen Pan and let it cool; after this pair the bottom and top, and dissolve it again, and divide it into four equal proportions, and put them into as many Pipkins which will contain about five pints a piece; put into one Saffron, into the second Cocheneil beaten with Alum, into the third Turnsole, and let the last have its proper colour; put to every Pipkin a quart of White wine, and the juice of two Lemons, put to the last Jelly one race of Ginger pared and sliced, and three blades of large Mace: to the red Jelly two Nutmegs, and the quantity of as much Cinnamon, with the same of Ginger: To the Turnsole put the like quantity of each with some whole Cloves: Lastly, to the Amber and yellow Jelly the like quantity of Spices. Then take the whites of a dozen and a half of Eggs, and beat them with six pound of double refined Sugar, and divide this into four parts, putting each proportion into every several Skillet; boil these again, then take them off and strain them, once more set it over the fire, and when it boils up take it off and strain it into an earthen Pan, so let it cool and keep it for your use.   

Jelly of Pippins Amber colour.  
Take a dozen fair Pippins and core them, boil them in three pints of fair spring Water, till one half is consumed, then put in half a pint of Rosewater, a pound and half of fine Sugar, and boil it uncovered till it come to the colour of Amber; if you would know when it is enough, drop some thereof from your spoon upon a piece of glass; if it stand, it is enough, then run it into an earthen Pan upon a Chafing-dish of coals, and while it is warm, fill up your Boxes or Printing Moulds with a spoon, let it stand till it be cold, then turn it out of your Printing Moulds, and serve it at your pleasure.   

The same Jellyed as red as a Ruby.  
Take the same quantity of Pippins, as aforesaid, and core them, then boil them in the like quantity of spring Water, with a pound and half of fine Sugar, boil it covered close till it be red; the boiling either open or covered, gives them the difference of complexion. Where note, let your Boxes lie four or five hours in Water before you put in your Jellies, and it will not stick to them.   

Jelly of Oranges.  
Shave your Oranges thin, quarter them and lay them in Water three days, shift them twice a day, then boil them very tender in several Waters till the bitterness be gone; having dried them with a cloth cut them into thin slices cross the quarters, then take their weight of fine Sugar, fill a pint of juice of Apple-Johns and spring Water, strong of the Apples as you can make it, then mingle the sliced Oranges and liquor together, your Sugar being finely beaten and wet with Water, boil it a while, scum it and put the Oranges and Apple liquor into it, boil it till it be ready to jelly, then put in the juice of four Oranges and Lemons together, boil it a little after this, and add to it, if you think fit, a little Musk and Ambergriese tied in a Tiffany-rag.   

Otherways.  
Take the juice of a dozen and a half of Oranges, with a quart of the aforesaid stock, let them boil together a quarter of an hour, seasoned as was directed in the crystal Jelly; if too weak, add some Izing-glass as much as may suffice; if two strong, put thereto some Rhenish wine, clarifying it with the whites of Eggs, then run it into your bags.  
In the like manner you may make Jelly of red Currans, the juice thereof being mingled with a little Rhenish wine; in the Winter season, you may use the Syrup of Mulberries, Barberries, or the Syrup of Orangado, so will you have your several coloured Jellies with their several tastes.   

Hartshorn Jelly.  
Take the Brawn of four Cocks, steep it in Water a day and a night, and shift it twice or thrice in that time, then take four ounces of Hartshorn, and boil these together near upon two hours, then strain the broth into a Pipkin, and let it be cold; after this take off the bottom and top, then put in your clean Jelly into a Pipkin, and season it as you did your crystal Jelly before, only adding thereto a little Chinaroot sliced; you may also add Majesty of Pearl or Coral in stead thereof; then put it over the fire again for the space of about a quarter of an hour, then clarify it with whites of Eggs, and run it through your bags, as aforesaid, and so preserve it for your use. This Jelly is a very great Cordial, restringent, and will strengthen very much the back.   

Another most excellent way.  
Take what quantity you please of Hartshorn, the like of Izing-glass and Dates, the same of sliced Figs and Prunes, to half a pound of the aforesaid ingredients put a pound of Sugar, of Cinnamon and Ginger each half an ounce, a quartern of Mace, and the like of Cloves, half an ounce of Nutmegs, and a little red Saunders, slice your Spices, but let your Cinnamon be put in whole; you may do well to add a stick of Liquorish.   

A most excellent white Jelly.  
Take a couple of Capons, boil them and take away the fat and lungs, first of all having soaked them in water three or four hours, immediately after trussing, let the Water you boil them in be at least two gallons, unto which you must put a gallon of White wine, scum these and boil them to a Jelly, strain the Broth from the grounds, and blow off the fat clean, then take a quart of the Jelly-broth, and a quart of Cream, a pound and a half of Sugar, and a quarter of a pint of Rosewater, mingle these all together, and let them have a walm or two over the fire, with half an ounce of fine sierced Ginger, than set it a cooling, and slice it or cast it into Printing-Moulds.   

A most incomparable Jelly for a weak back.  
Take a quart of spring Water, and put therein two Ounces and a half of Hartshorn, boil it over a soft fire till it waste to a pint, then take it off the fire, and having stood a while, strain it through a fine cloth, crushing the Hartshorn with a spoon gently; then put to it the juice of a Lemon, two spoonfuls of Red-rose-water, half a spoonful of Cinamon-water, four or five ounces of fine Sugar, or sweeten it according to your discretion, than put it out into little Glasses, and let it stand twenty four hours. When you use it, let it be in the Morning, or about four of the clock in the Afternoon; it is excellent if you dissolve it in a dish of Broth.  
Thus much for Jellies; The next thing that will employ our consideration and fancy, will be the composition of Leaches, but before we treat hereof, it will be very requisite to show you the use of your Jelly and Leach.  
They are a great second and third Course dish; your Jelly being sliced forth thin and laid in your Dish.  
Your Jelly is cut forth into Ribbons, and placed between your Jelly with your colours opposite to one another; beat some of your Jelly in pieces, and place it in goblets in the middle of your Dish, also garnish it with Goblets or Diamonds of Jelly in every vacant place; you may run your Jelly into a Lemon-pill with the pulp taken out.    

LEACHES.  

How to make a Leech all manner of ways.  
TAke a quarter of a pound of the best Jordan Almonds, blanche them and steep them in Water ten hours or more, than pound them in a Marble-morter very small, then put them into a Pipkin or Skillet with a quart of Milk over the fire, and let them boil half an hour, but continually stir it, for otherways it may burn to; then strain out your Milk into another Skillet through a hair-strainer; then put to it an ounce of Izing-glass that had before been steeped an hour and half in Milk, and withal a good quantity of Cinnamon, with some large Mace and Nutmeg quartered, also a pound of fine white Sugar, of Musk and Ambergriese both together one grain, than set it again on the fire, and stir it continually till you take it off; when it is enough, put to it some Rose-water, and dish it up in a Basin.  
If you would have your Leeches of several colours, you must follow the same method prescribed you in the tincturing your Jellies: for Example, tie up spinach well beaten in a Tiffany-rag, squeeze that, and the juice gives a green tincture or complexion to your Jelly or Leach; if you will have your colours to be yellow or red, then use in the same manner Cocheneil and Saffron, but have a care you press them not too hard with your spoon, and by that means break the bag, and so defile your Leech, etc. If you would have any other colours, you must make use of Syrrups which are clear, and forget not to steep your Cocheneil and Saffron in Rose-water before you use it.   

A most excellent French Leech.  
Take three pints of Cream, half a pint of Rosewater, five grains of Musk dissolved in the same, and half a dozen large blades of Mace boiled with half a pound of Izing-glass; being steeped and washed clean, put to it half a pound of Sugar, being boiled to a Jelly, run it through your bag into a Dish, when it is cold, slice it into Chequerwork, and so serve it on a Plate or glasses.   

The best way of making an Almond Leach.  
Take two ounces of Izing-glass, and lay it a steeping an hour and a half in Water, shift it and boil it in fair Water, then let it cool, then take three pound of Almonds and blanche them, when you have so done; pound them in a stone Morter, and put to them some Milk to keep them from oiling; after you have strained them, add to them large Mace and sliced Ginger, and boil them till they savour well of the Spice, then put in your dissolved Izing-glass, Sugar, and a little Rosewater, run these through a strainer, and put it into dishes. You may discolour some part of this Leech by Saffron, another by Turnsole or green Wheat, and another by Blew-bottles.   

Another Leech of Almonds as white as snow.  
Take a pound of Almonds, steep them in Water six hours, and blanche them into cold Water, then make a decoction of half a pound of Izing-glass, with two quarts of White wine, and the juice of two Lemons, boil them till half be wasted, when it is cold strain it, then mingle them with the Almonds, and strain them with a pound of double refined Sugar, and the juice of two Lemons, turn it into colours by the helps aforesaid, red, white, yellow and blue, and put it into Eggshells or Orange-pills, with the pulp taken forth, this Leech will appear of a lovely white to the eye.   

Or thus:  
Take two ounces of Izing-glass, lay it two hours steeping in Water, then boil it in spring Water; being well dissolved set it to cool, then have a pound of Almonds beaten very fine with Rosewater, strain them with a pint of new Milk, and put in some Mace and sliced Ginger, than set them over the fire about a quarter of an hour, after put in your Izing-glass, some Sugar, and a little Rosewater, then run it through your strainer into dishes.   

White Leech of Cream.  
Take a pint of Cream, half a dozen spoonfuls of Rosewater, one grain of Musk, one drop of the Oil of Mace, or a large blade, boil them with a quarter of a pound of Sugar, and the like weight of Izing-glass; being washed clean and steeped, then run it through your Jelly-bag into a Dish; when it is cold, slice it on a Plate in Chequerwork.    

Creams of all sorts.  

Barley Cream.  
TAke half a pound of French Barley, and boil it in several waters till it be soft, and the water look not red, then take two quarts of sweet Cream, and boil it with large Mace, and quartered Nutmeg, till it be indifferent thick, then have in readiness half a pound of Almonds finely beaten, strain them into a dish with Rosewater, having poured it into the Cream, set it over the fire, stir it continually till it boil, than season it with Sugar, Musk or Ambergriese, and serve it up cold.   

Stone Cream.  
Take a quantity of Cream as much as you judge sufficient, and proportion large Mace, Cinnamon and Rose-water accordingly, season it well with Sugar, and boil it till it taste very well of the Spice, than dish it and stir it till it be no warmer than Milk coming from the Cow, then put in a little Runnet, and stir it together, when it hath stood a while a cooling, serve it up.   

Or thus:  
Take a quart of thick sweet Cream, and mingle therewith seven or eight spoonfuls of Rosewater, season it well with Sugar, and boil it till one quarter be wasted, then take it off, and when it is off the fire, stir it in the dish you intent to serve it till it be lukewarm, then stir it again, and put some Runnet therein; when it is cold, strew on Sugar and beaten Cinnamon.   

Cream made with Snow.  
Take a pint and half of Cream, and boil it with a stick or two of Cinnamon, thicken it with Rice-flower, and the yolks of Eggs; having seasoned it with a little Salt, Rose-water and Sugar, let it have a walm or two, then put it into a Dish, and lay clouted Cream upon it, and fill up the Dish with froth of Cream that comes up to the mouth of the Churn, when you make Butter; sprinkle it with Rosewater, and scrape Sugar thereon, with some Pine-kernels.   

Cream with Snow made otherways.  
Take a pint of Cream, three whites of Eggs, half a quartern of Rose-water, four ounces of double refined Sugar, beat these together very well in a deep Basin with Musk and Ambergriese dissolved, having in readiness a Silver Dish or China Bason, take a Manchet and cut away the top and bottom crust, then lay it in the bottom of your Dish, and stick thereon a sprig of Rosemary, then beat your aforementioned materials up together, and as it doth froth, so lay the froth with a spoon therein, till you have filled the Dish.   

Otherways.  
Take the whites of eight Eggs, and having mingled therewith some Rose-water, beat them very well together with a bunch of Feathers, by which means in the working you will make your whites to look just like Snow; having then, as aforesaid, laid the crumb of a Manchet in the bottom of your Dish, with a branch of Bays stuck thereon, lay in the bottom some thick clouted Cream, and on the top thereof lay your Snow in heaps.   

Cheese Cream.  
Your Curds being well cleansed from the Whey, season them with beaten Cinnamon, Sugar and Rosewater, then fill herewith two or three dishes, with about a pint a piece in each, then lay trenchers on the top of them with a board, and so press them till they are like green Cheeses, then turn them out whole into your Dish; have in readiness a pottle of Cream, with whole Cinnamon, large Mace, and a Nutmeg quartered, with the yolks of half a dozen Eggs beaten with some Rose-water, put it in a little before you take it off the fire, season it with some fine Sugar; when it is almost cold, put it above and beneath the Cheeses.  
Some only season your pure fresh Cream with beaten Cinnamon, Nutmeg, Rosewater and Sugar, with as much grated Naples-biscuit, as will make it thick, so pour it over your Cheeses, as is afore specified, and scrape on Cinnamon and Sugar.   

Apple Cream.  
Take nine sound Pippins, pair, slice or quarter them, put them into a Skillet with some Claret wine, a race of Ginger sliced thin, a little Lemon-pill cut small and some Sugar, let these stew together till they be soft, then put them into a Dish, and when they are cold, take a quart of Cream boiled with some Nutmeg, and mingle it with your Apple-stuff till you have reduced it to what thickness you think is most convenient for your purpose.   

Another way to make Apple Cream.  
Take eight or ten Pippins, pair, core and quarter them, then boil them in a pint of White wine and a pint of Sack with a Pill of minced Orangado, some whole Cinnamon and Ginger sliced, half a pound of Sugar, and keep them covered until they are boiled to a Jelly, then lay them by spoonfuls up high in a Dish, when they are cold, pour in your Cream boiled, as aforesaid: stick your Rocks of Jelly with sliced Citron.  
You may avoid using any wine, only adding a pound of Sugar, if the quantity of your Pippins extend to a dozen, boil them in no more Water than will cover them, when they are boiled enough, they will be as red as a Ruby and as clear.   

Quince Cream.  
Take a convenient quantity of Quinces, and when your Water boils, put them therein; when they are tender boiled, take them up and peel them, strain them and mingle them with fine Sugar, then make it of a convenient thickness with sweet Cream, or you may boil the Cream with a stick of Cinnamon, but put it not to the Quinces till it be cold; in the same manner you may order Wardens or Pears.  
Or thus you may order your Quinces, let them be unpared, and put them into Water which must boil first; when they are boiled tender, strip their skin and core them, than season them with beaten Cinnamon, Ginger, Orangado, dried Citron minced small, Carraway comfits, Rosewater and Sugar; your Cream being boiled, thus seasoned, and in a manner cold, put it in among your Quinces by spoonfuls.   

Cream called Sack Cream.  
Whilst three pints of Cream is boiling on the fire, beat the yolks of eight or nine Eggs with some Sack, and put it into your Skillet, keeping it stirring till it come to a curd, then run it through a strainer and save your curd, being severed from your whey, season it with beaten Cinnamon, Ginger, Nutmeg, Sugar and Rosewater, so lay it in your Dish, and strew on Cinnamon and Sugar.  
Or only take a quart of Cream, and set it on the fire, and when it is boiled, drop in two spoonfuls of Sack, and stir it well, so that you keep it from curdling, than season it with Sugar and Rosewater.   

Rasberry Cream.  
You must boil up your Cream as the former, then take a pretty quantity of Raspberries and mingle with your Cream bruising them well; when your Cream is almost cold, season it with Sugar and Rose-water, stir them well together, strew on Sugar and dish it up.   

Red-currans Cream.  
Bruise, as aforesaid, your Currants with a ladleful or two of your Cream, being first boiled, then strain them, than put your strained stuff to the said Cream, but not before it be almost cold, and it will be purely red.   

Cabbage Cream.  
Set three quarts of new Milk over the fire, and scum it as long as any froth ariseth, then empty it into seven or eight bowls as fast as you can without frothing, then set them where the wind may come; when they are somewhat cold, gather the Cream on the top with your hand, crumpling it together, and lay it on a Plate; when you have laid four or five layings one upon the other, then take a feather and wet it in Rosewater and Musk and stroke over it; then sierce a little grated Nutmeg and fine Sugar, and lay on three or four lays more, than put all the Milk to boil again, and when it just riseth up, distribute it as before into your bowls, and use it in like manner: thus you may do four or five times, still laying on your Cream as before, and so order it, that it may lie round and high as a Cabbage: let one of the first bowls stand, because the Cream of it will be thickest and most crumpled, and lay on that last on the top of all; when you serve it up, scrape on Loaf-sugar; here note that this must be made over night for next days dinner, and in the morning for supper.   

Another excellent way.  
Take two gallons of new Milk, and when it boileth, put therein a quart of Cream, with the whites of three Eggs beaten up very well, let it boil but a very little time, and take it off, and put it into several broad earthen Milk-pans, and let it stand till it is cold; then having boiled, a Cabbage in Milk, cut it in two, and put half thereof into your Dish with the cut side downward, then scum the Cream off your Pans, and lay them on the Cabbage; after this sprinkle on Cinnamon, Rosewater and Sugar between each sheet or lay, so lay on the top of the other until you have laid on all your Cream; by so doing your Cream will appear like a Cabbage; for ornament stick on sprigs of Rosemary, which you must snow artificially.   

Almond Cream.  
Take a pound of Almond paste that hath been pounded in a Mortar with Rosewater, and strain it with a pottle of Cream, than put it into a Skillet with two sticks of Cinnamon and boil it, stir it continually, and when it is boiled thick, put it into a Dish, let it cool, scrape on Sugar and serve it up.  
Or thus; take three pints of Cream, and boil it over night, in the morning take three quarters of a pound of Almonds blanched and finely beaten, strain them with the Cream, and add thereto somewhat more than a quarten of double refined Sugar, some Rose-water, Cinnamon and Ginger finely beaten and sierced, than dish it, scrape on Sugar and serve it up.   

Almond Cream the best away.  
Take half a pound of Almonds (right Jordan, for they are the best) and pound them in a Mortar with Rosewater and Sugar, sprinkling them in by degrees; as you are pounding incorporate these well together with Rice-flowre and a little Milk, making it no thicker than batter; when your Cream boileth, pour this stuff into your Skillet, and let them boil together with Izing-glass, Nutmeg and Cinnamon, with a blade or two of large Mace, keep it stirring over the fire for the space of half an hour, then take it off, and put therein the yolks of half a dozen Eggs well beaten in some Cream and Rosewater, with three quarters of a pound of fine Sugar, stir all together, and dish it up; three quarts of Milk will be sufficient for the aforesaid ingredients.   

Goosberry Cream.  
Take what quantity of Cream you think fit, and boil it with Cinnamon, Nutmeg, Mace, Sugar, Rosewater, and the yolks of Eggs beaten; having boiled a little while, take it off and dish it, then have in readiness some preserved Goosberries, and stick them on a pin in rows as thick as they can lie on the Cream, garnish your dish with the same, sprinkle on Sugar and serve it up.   

Otherways.  
Take a quantity of Goosberries coddled green, and boil them up with Sugar, than put them into raw or boiled Cream, strained or not, it is better to let them be whole, scrape on Sugar and serve them up.  
In like manner you may order Raspiss, Red-currans or Strawberries, or you may serve them in Wine and Sugar without any Cream.   

Rice Cream.  
Take three quarts of Cream, and three handfuls of Rice-Flowre, with half a pound of Sugar, mingle the two last named very well together, and put it into the Cream; then beat the yolk of an Egg or two, with a little Rosewater, and put it likewise into the Cream, stir these all together continually over a quick fire till it be as thick as pap.   

Rice Milk or Cream otherways.  
Having boiled your Rice near upon a quarter of an hour, put it out into a Cullender, and pick out the unhuskt Rice from the rest; if it be half a pound of Rice that you use, then must you have three quarts of Milk or Cream; when it boils, put in your Rice with large Mace, whole Cinnamon, and a Nutmeg in halves; when it gins to thicken, take the yolks of half a dozen Eggs, and beat them with Rose-water, and a ladleful of your boiling Cream, then stir it all into your Cream over the fire, then take it off and season it with Sugar and a little Salt, take out your whole Spice, and dish it up, scrape on it Sugar, and on the brims of your Dish, and serve it up.   

Clouted Cream.  
Take new Milk from the Cow, and let it over the fire in two or three broad earthen Pans, when it is ready to boil take it off, and set it by to cool, when it is cold scum it off with your Scummer, and season it with Rosewater, Musk and Sugar.   

Another rare Cream.  
Take a pound of Almond-paste fine beaten with Rosewater, mingle it with a quart of Cream, half a dozen Eggs, a little Sack, half a pound of Sugar, and some beaten Nutmeg; strain them and put them into a clean scoured Skillet, and set it on a soft fire, stir it continually, and being of an indifferent thickness, dish it up with juice of Oranges, Sugar, and a stick or two of candyed Pistaches.   

Another.  
When you churn Butter, take out a pint of Cream, just as it is about to turn to Butter, then boil a quart of thick new Cream, season it with Sugar, and a little Rosewater, when it is quite cold, mingle it well with your former Cream, and so dish it.   

An extraordinary clouted Cream.  
Take two gallons and a half of new Milk, and when it boils, make a hole in the middle of the Milk, and pour in two quarts of good new thick Cream, and put it into the hole as it boileth: thus boil it half an hour, then divide it into four Milk-pans, and let it cool four and twenty hours or longer, if the weather be not too hot, then take it up with a slice, and put it into a Dish clod upon clod, and sprinkle thereon Rosewater and Sugar.   

Coddling Cream.  
Take a dozen and a half of fair coddlings and coddle them, than skin and core them; after this, beat them in a Mortar, then take three pints of Cream, and mix them well together, and strain it into a a Dish, and mix it with Sugar, Sack, Musk and Rose-water; you may order any fruit after the same manner if you please.   

Otherways.  
Take two dozen of coddlings which are coddled very green, and clean skinned, then put them in a Dish half filled with Rose-water, and three quarters of a pound of Sugar, boil these together till half the liquor be consumed, keep it stirring till it be ready, then fill up your Dish with thick sweet Cream, and stir it till it be well incorporated; when it hath boiled a little while, take it off, let it cool, then scrape on Sugar and serve it.  
Or you may take a quart of Cream, and boil it with Mace, Sugar, two yolks of Eggs, two spoonfuls of Rosewater, and a grain of Ambergriese, put it into the Cream, and set it over the fire till it be ready to boil, than set them to cool, stirring them till they be cold; then add to it a quart of green coddling stuff strained, strew on Sugar and serve it up.   

Plum Cream.  
It matters not what your Plums are, so they be fair, and put them into a Dish with some Sugar, White wine, Sack, Claret or Rose-water, close them up with paste, and bake them; then set them by to cool, and when they are cold, put in raw Cream, or that which is boiled with Eggs, scrape on Sugar.   

Cast Cream.  
Take two quarts of Cream, and a quart of Milk, the yolks of six Eggs, and the whites of six more, strain them together and boil them, and stir them continually till they be thick, than put therein some Verjuice, and put it into a strainer, and drain the whey from it; then put to it some Sugar and Rosewater, strew all over it some preserved Pine-kernels.   

Whipped Cream.  
Take a quart of Milk and put it into an earthen Pan, with a quarter of a pound of Sugar, take also one pint of sweet Cream, which you must mingle with your Milk gradually, as you are whipping it with your rods, take off the scum by degrees, and put it in a Dish after the form of a Pyramid.  
Or thus, take Milk and put it into a large bowl or basin, and whip it with rods till it be as thick as the Cream that comes off the top of a Churn, then lay fine linen clouts on saucers, being wet, and lay on the Cream, and let it rest two or three hours, then turn it into a Silver Dish with raw Cream, Sugar it and serve it up.   

Italian Cream.  
Take three pints of Cream, and fifteen yolks of Eggs, and strain them with a little Salt, Saffron, Rosewater, juice of Orange, a little White wine, and three quarters of a pound of fine Sugar, bake these ingredients in a Dish with Cinnamon, with candied Pistaches stuck thereon.   

Pyramidis Cream made after a most excellent manner.  
Take three pints of Water, and eight ounces of Hartshorn, put it into a bottle with Gum-dragon, and , of each the quantity of an Egg, let the bottle be so big, that it may hold a pint more, stop it very close with cork, and tie a cloth over it, put the bottle into a beef-pot, or you may boil it by itself in Water, let it boil three hours, then take the same quantity of Cream as there is of Jelly, with three quarters of a pound of Almonds well beaten with Rosewater, mingle them with the Cream, strain it, put the Jelly when it is cold into a Basin, and the Cream to it, sweetening it as you shall think most convenient; add to it three or four grains of Musk and Ambergriese, set it over the fire, and stir it continually till it be seething hot, but let it not boil, than put it into a glass, and let it stand till it be cold, when you use it, put the dish in some warm Water, and serve it with Cream.    

Puddings of all sorts.  

Quaking Pudding.  
TAke a pint and half of Cream, a grated Manchet, half a dozen spoonfuls of Cream, and commix it with four spoonfuls of Rice-flowre, then without cloding beat it into batter; then take eight Eggs, and mingle them all together, beating them up with a little Rosewater, Nutmeg, Cloves, Mace, Cinnamon beaten with a little Salt; if it be too thick, thin it with more Cream; then take a thick cloth washed over with Butter, and put your Pudding therein, in the tying of it give it some liberty to rise, than put it into your boiling liquor; let it boil for the space of a full hour, covering your Pot very close, keep it constantly turning for the first quarter of the hour, and let it boil very fiercely; when it is enough, take it up and turn it into a Dish, stick it all over with blanched Dates and dried Citron, perfume a little Rose-water with Musk or Ambergriese, adding some Vinegar, drawn Butter, and a good quantity of Sugar; being very hot, pour it on your Pudding, scrape Loaf-sugar on the brims of your Dish, and so serve it up; you may do well in the sticking of your Pudding to add some Orangado to the aforesaid.   

Take a Manchet, slice it and scald it with a pint of Cream, then put to it a pound of blanched Almonds pounded small with Rosewater, add thereto a quarter of a pound of Dates sliced and cut small, a handful of Currans boiled, and some Marrow minced, beat these together, and season it with Nutmeg, Sugar and Salt, putting thereto the yolks of half a dozen Eggs.  
If you will make your Pudding either to boil or bake, take a pint of good thick Cream, boil it with some large Mace, whole Cinnamon and sliced Ginger, with a little Nutmeg, then take the yolks of six Eggs, beat them well, and grate the quantity of a half-penny-loaf of stolen Manchet, put it to the Eggs with a spoonful of Flower, season it with Sugar as is requisite, with a little Salt, then either bake or boil it; an hour will serve for either.   

Shaking Pudding.  
Take a pint of sweet Cream, boil it with large Mace, sliced Nutmeg and Ginger, then put in a few Almonds beaten with Rosewater, being first blanched, then beat four Eggs with half their whites; having strained all together, mingle therewith sliced Ginger, Sugar, grated Bread and Salt, than butter a cloth and flower it, having tied it hard, put it into your boiling Water, as you must do by all Puddings, than dish it up with Butter and Verjuice, putting therein a little Sugar.   

Wine Puddings.  
Take the crumbs of two Manchets sliced, and infuse them in half a pint of Wine, with as much Sugar as you shall think requisite, but first scald your Wine, then take half a dozen Eggs, and beat them with Rosewater, than put sliced Dates, Marrow and Nutmeg thereunto, mingling them all together, and filling your guts herewith boil them.   

Puddings of several colours.  
In the first place you must procure half a dozen dishes bespoke on purpose of the Turner with covers befitting them; then butter the inside of your Dishes, fill one of them with the ingredients of your Quaking Pudding, then put on the cover and bind it down with a cloth prepared for that purpose with pack-thread, then take as much more of the same stuff as will fill a Dish, and colour it with spinach, and tie up this as the former; then take of Cowslips, Violets, and Clove-gilly-flowers of each a handful, and mince them a part, and beat them severally in a Mortar, then take as much of the said Pudding-stuff as will fill three Dishes, putting into every Dish each distinct juice, viz. Cowslips into one, etc. and bind them up, having first covered them, as aforesaid; when they are boiled, uncover your Dishes, and turn out your Puddings into a large Dish, stick them with Suckets, and lair them with Butter, Vinegar, Rosewater, and good store of Sugar, scrape on some Sugar and serve them up: this is a very becoming Dish for any great Feast.   

Marrow-puddings boiled in skins.  
Take a quart of Cream, a roll of French bread sliced very thin, and put it over the fire a soaking with Cinnamon, that is whole, till it is ready to boil, then beat half a dozen yolks of Eggs, your Cream being almost cold put them therein, and put to them the Marrow of three Marrowbones minced with some minced Orangado, Citron, beaten Cinnamon, Ginger, Cloves, Mace, Rosewater, Sugar and a little Salt, you may thin it with Cream, if your Manchet swells too much, for it must be no thicker than pancake batter; then having your Hogs-guts ready cleansed and washed, fill them up, and tie them like Beads; being about the bigness and length of an Egg; you must give two inches scope to every one of these in the tying, else they will break; boil them very softly in a Kettle for the space of half an hour or more, then take them up and keep them for service.   

Marrow-puddings baked.  
Let your Dish be indifferent deep, on the bottom whereof lay Sippets of white Bread, and on that lay raw Marrow all over with Dates, Raisins of the Sun, Orangado and other Suckets; then having in readiness some Cream boiled up with the yolks of Eggs, lay thereon a ladleful or two thereof, Marrow upon that, upon your Marrow make a lay of Dates, Raisins, etc. and then a lay of Cream, continue so doing till you have filled your Dish, garnish the brim of your Dish with Paste, than set it in the Oven half an hour, and it will be enough. In the boiling of your Cream you must put in whole Cinnamon and large Mace, and season it with Rosewater, Sugar, and grated Nutmeg.   

Black-puddings.  
Take six quarts of great Oatmeal, and put to it three Gallons of strong Broth, let it boil softly over the fire about half an hour, stirring it continually, pour it forth into a great earthen-Pan, let it be cold, and put to it five or six quarts of Hogs-blood strained, mix these together, and let them steep all night; then take an indifferent handful of Winter-favory, and as much Penniroyal, some Hyssop and Rosemary, with a handful of Time and Sives, or instead thereof Onions or Leeks, and a handful of Sage, mince all these together, and mingle them with your aforesaid ingredients, let your seasoning be Pepper beaten small, Cloves, Mace, Ginger, Cinnamon, Nutmegs and Salt, then cut in a good quantity of Lard about the bigness of a great die, adding thereto the yolks of a dozen and a half of Eggs beaten very well, mingle these well with your hands. Your small Hogs-guts being cleansed and watered a day before, cut them about a yard long or somewhat more, blow them up to see whether they be sound, and fill them with the materials aforesaid, and tie up your lengths in six links or four, as you shall judge fit; let your Water boil moderately, and having boiled your Puddings about half an hour, take them up, and put others in; then put them in for half an hour more; do this as you are filling your Puddings, supply your Pan with Hogs-suet, and order your hand in the filling that the ingredients may all carry a due proportion.   

Black-puddings otherways made.  
Take the blood of a Hog whilst it is warm, and put therein some Salt; when it is cold, put in gross Oatmeal well picked; after it hath stood a soaking all night, then put in Rosemary, Time, Penniroyal, Savory and Fennel minced small, altar the hardness and redness of the blood with some Cream, beat in half a dozen Eggs, and season it with Cloves, Mace, Pepper, Fennel-seed, and cut in good store of Beef-suet in pretty big lumps.  
Or else take a quantity of Oatmeal, the one half you must pick and put it into Hogs-blood whilst it is warm, being first well strained, so let it stand all night; then take the other part of the Oatmeal and pick it also, and boil it in Milk till it be tender, and all the Milk consumed, then put it to the blood, stirring it well together, put in good store of Hogs-suet, and season it with sweet Herbs, as aforesaid, Salt, Pepper and Fennel-seed, fill not the guts too full, and boil them gently.   

Polony Sausages.  
Take of a Gammon of Bacon boiled, a good piece, take as much Lard and mince them both small, mingle these together, and beat them in a Mortar, than season them with Time and Sage minced very small, and good store of Pepper pulverised with some Cloves, Nutmeg, Mace and Salt, add to them the yolks of Eggs, and as much red Wine as will render them stiff, mingle them with your hands, and fill your skins, which must be as big as the small end of a Rolling-pin, then hang them in your Chimney for some time; when you use them, cut them out thin round-ways, and put them into a Dish with Oil and Vinegar, they will serve either for a second course or collation for a drinking bout; if you season them very well with the aforesaid ingredients, they will keep a long time, they must hang either in a place indifferently hot and cold.   

Liver Puddings.  
Having boiled your Hog's Liver, grate it, and add to it a greater quantity of grated Bread than there is of Liver, with both their quantities of fine Flower: to every quart of this composition allow four Eggs, half a pound of Beef-suet minced very small, a quarter of a pound of Currans, a little Rosewater, some Cloves, Nutmeg, Mace, Cinnamon and Ginger beaten small; having seasoned it with Salt, put thereunto Winter-savory, Penniroyal, sweet Margerum and Time minced very small, then mingle all these with a little Milk; and having made this mixture as thick as Frumenty, fill your guts therewith, then boil them soberly for the space of an hour, and if you perceive any of them to bladder prick them.  
Or thus: Take a Liver, as aforesaid, boil it dry, and let it stand till it be cold, then grate it and sift it through a Cullender, put Cream to it, and the flick of a Hog minced small, with some grated Bread, also add thereto sweet Herbs minced small with Nutmeg, Mace, Pepper, Aniseed, Rosewater, Cream and Eggs, with some Currants and Dates, as you shall think fit, so fill the guts and boil them.   

Oatmeal Puddings.  
Take a pottle of Milk, and set it over the fire, with four or five sticks of Cinnamon and large Mace, then take three handfuls of great Oatmeal and beat it small in a Mortar, then stirring your Milk put it therein, making it of an indifferent thickness; then put in two handfuls of Beef-suet cut small, stir it and let it boil half an hour; then pour it forth into an earthen-Pan, and let it stand till it be almost cold, if it grows thicker than is requisite, you may make it thinner with some new Milk, then break into it the yolks of five or six Eggs, with a quartern of Sugar, a grated Nutmeg; and some Rose-water, butter the bottom of your Dish, and pour in your Pudding of the thickness of Batter; then put it into an Oven about half heated, and let it stand there half an hour, then draw it, scrape on Sugar and serve it up.   

Or thus:  
Pick and wash very clean a quart of whole Oatmeal, steep it in warm Milk all night, next morning drain it and boil it in three pints of Cream; when it is cold, put to it the yolks of half a dozen Eggs, and but half the whites, Cloves, Mace, Saffron, Salt, Dates sliced and Sugar, boil it in a Pipkin, serve it with beaten Butter, and stick it with sliced Dates, and scrape on Sugar; you may for variety add Raisins of the Sun, all manner of sweet Herbs, being seasoned as before.  
Or you may take great Oatmeal, pick and scald it in Cream, than season it with Nutmeg, Cinnamon, Ginger, Pepper, Currans, you may either bake it in a Dish, or boil it in a Napkin, serve it with beaten Butter and Sugar scraped thereon.   

Oatmeal Pudding after the best manner.  
Take great Oatmeal well picked and washed, and bind it up in a bag, then boil it in Beef-broth tender, then take some Cream and boil it with large Mace and sliced Nutmeg, then take it off the fire, and slice a Manchet very thin into the Cream; to a quart thereof take eight Eggs, the whites but half so many, and mix it with your Oatmeal, then add thereto a good quantity of Beef-suet, Rosewater, Salt and Sugar, stir them well together, butter the bottom of your Dish and so bake it.   

Rice-flowre Pudding.  
Thicken a pottle of Milk with as much Rice-flowre as will make it as thick as Batter, then boil it with Cinnamon and large Mace, then put into it a piece of Butter, and stir it continually; when it is indifferently thick, put it into an earthen-Pan to cool, when it is almost cold, add to it two handfuls of Currans, a little Sugar, beaten Cinnamon, and a handful of minced Dates, with the yolks of half a dozen Eggs, the whites of three omitted, butter the bottom of your Dish, and pour in your Pudding; you will do well to garnish the brims of your dish with paste; when it is baked scrape on Sugar.   

Rice-pudding in guts.  
Take a pottle of Milk, set it over the fire, and put therein three quarters of a pound of Rice well picked and washed, with a little beaten Mace, and boil it till the Mace be dry, then pour your Rice into a strainer, that you may drain it from its moisture, then put to it the yolks of eight Eggs, and the whites of four, three quarterns of Sugar, a quarter of a pint of Rose-water, a pound and half of Currans, and the like quantity of Beef-suet minced, season it with Nutmeg, Cinnamon and Salt; then dry the small guts of a Hog, Sheep or Heifer, being well cleansed and steeped, fill your guts with the aforesaid ingredients, cut your guts a foot long, tie them both ends together; a quarter of an hours boiling will serve the turn.  
Or you may boil the Rice first in Water, then in Milk, after that with Salt in Cream; then take half a dozen Eggs, grated Bread, good store of Marrow minced small, some Nutmeg, Sugar and Salt, fill the guts, put them in a Pipkin, and boil them in Milk and Rose-water.   

Rice-pudding baked.  
Boil the Rice tender in Milk, and season it with Nutmeg, Mace, Rosewater, Sugar, Eggs, and but half the whites, grated Bread with Marrow minced, then putting in a little Ambergriese, bake it in a Dish, the bottom whereof must be buttered.   

Hasty-pudding in a Dish.  
Take three pints of good thick Cream, and when it boils, put therein two penny Manchets grated and mingled with a quarter of a pint of Flower, a quarter of Sugar, Nutmeg, Salt, and half a pound of Butter, stir it continually, and put thereto the yolks of half a dozen Eggs; when it is boiled enough, pour it into a Dish, stick it with preserved Orange-pill, run it all over with Butter, and scrape upon it some double refined Sugar.   

Hasty-pudding in a bag.  
Take a quart of thick Cream, with two spoonfuls of Flower, season it with Sugar, Nutmeg, Salt, wet your bag and flower it, then pour in your Cream whilst it is hot, when it is boiled butter it. This Pudding is not inferior to any Custard.  
Or you may take a pint of good Milk, put thereto a handful of Raisins of the Sun, with as many Currants, and a piece of Butter, then grate a Manchet and Nutmeg, and put thereto a handful of Flower, when the Milk boils, put in the bread, let it boil a quarter of an hour, than dish it up on beaten Butter.   

Hasty-pudding the best way made.  
Take a quart of good thick Cream, and the quantity of a French Roll and half, grated or rather sliced thin; when your Cream boils, put in your Bread with grated Nutmeg, Cloves, Cinnamon, Mace and Ginger beaten, add thereto a spoonful or two of Flower, incorporate these well together, and keep it stirring, as it boils put in a spit of Butter, then take the yolks of four Eggs, and the whites of two, beat them and put them into your Skillet or Pipkin, with a handful of Sugar, and a little Rosewater, then stir it well till you perceive it to thicken and boil, than put it out into the Dish you intent to serve it up in, set it over a Chafing-dish of coals, and heat a Fireshovel red hot, then hold it close to the top of your Pudding, till you perceive it look brown, then scrape on some Sugar and serve it.   

Andolians or Blood-puddings.  
Having soaked your Hogs-guts, turn them, scour them, and steep them in Water twenty four hours, then take them out, wipe them dry, and turn the fat side outward: Then take Pepper, chopped Sage, a little Cloves and Mace beaten, Coriander-seed and Salt, mingle all together, and season the fat side of the guts, then turn that side inwards again, and draw one gut over another, to what bigness you please, then boil them in a Pot or Pan of fair Water, with a piece of interlarded Bacon, and some Spices, with a little Salt, tie them fast at both ends, and make them of what length you please.  
Or you may take blood and strain it, three parts of Blood to two of Cream, a couple of Manchets and Beef-suet cut square like Dice, the yolks of half a dozen Eggs, Salt, sweet Herbs, Nutmeg, Cloves, Mace and Pepper.  
As for your blood, you may either take that of a Goose, Sheep, Calf, Lamb or Fawn.   

A most incomparable rare Marrow-pudding.  
Take the Marrow of four Marrowbones, two French Rolls, half a pound of Raisins of the Sun ready boiled and cold Cinnamon a quarter of an Ounce fine beaten, two grated Nutmegs, a quarter of a pound of Sugar, a quarter of a pound of Dates, Sack half a pint, a quarter of a pint of Rosewater, ten Eggs, two grains of Ambergriese, and two of Musk dissolved: Lastly, have in readiness a deep Dish, and lay in the bottom some slices of French Bread, and strew thereon Nutmeg, Cinnamon and Sugar mingled together, and sprinkle the slices with Sack and Rosewater; then lay on some Raisins of the Sun, some sliced Dates, and good big pieces of Marrow: And thus make two or three lays of the aforesaid ingredients, with some Musk, and a great deal of Marrow on the top, then take a pottle of Cream, and strain it, with half a quarter of fine Sugar, and a little Salt, with the yolks of twelve Eggs and six whites, than set the Dish into the Oven temperately hot, when baked scrape on some Sugar.   

An excellent boiled Pudding.  
Beat the yolks only of half a dozen Eggs with Rosewater, and a pint of Cream, warm it with a piece of Butter as big as a Pullet's egg; when it is melted, mix them well together, and season it with Nutmeg, Sugar, and Salt, then put in as much Bread as will make it as thick as Batter, with a spoonful of Flower, then take a double cloth, wet it and flower it, tie it fast, and put it in the Pot, being boiled, serve it with Butter, Verjuice and Sugar.  
Or you may take Pinamolets or French Bread, grate it and sift it through a Cullender, and mix it with Flower, minced Dates, Currants, Nutmeg, Cinnamon, minced Suet, Milk from the Cow, Sugar and Eggs, take away one moiety of the whites, and mingle them all together, then make it round like a loaf, when the liquor boils, put it in tied up in a double cloth.   

Cream Puddings.  
Take a pint of Cream, season it with Nutmeg, Cinnamon, Ginger and Mace, let your Ginger be quartered, then put to it the yolks of four Egg, and half the quantity of Whites, half a pound of Almonds blanched, beaten and strained with the Cream, a little Rosewater, Sugar and a very little Flower, than put your Pudding into a bag or Napkin, having first wetted and flowered it; being boiled, let your Sauce be Sack, Sugar and Butter beaten up thick together with the yolk of an Egg; then blanche some Almonds, slice them and stick the Pudding very thick all over, then scrape on Sugar and serve it up.   

Green Puddings of Herbs.  
Take a quart and somewhat more of Cream, and steep therein the pith of a penny-white-loaf, into which you must beat the yolks of eight Eggs, then add thereto Currans, Sugar, Cloves, beaten Mace, Dates, Cinnamon, Nutmeg, sweet Marjoram, Time, Savory, Penniroyal minced very small, the juice of spinach, Saffron and Salt, boil these with Beef-suet or Marrow, or without either; these Puddings are excellent to be served up alone in a Dish, or good stuff for boiled or roasted Poultry, Kid, Lamb or Veal.   

Another excellent boiled Pudding.  
Beat six Eggs into a pint of Cream, put it over the Fire, and scald the crumb of a Manchet therein, then put to it half a pound of blanched Almonds beaten small with Rosewater, season it with Sugar, Nutmeg and Salt, some Dates sliced and cut small, some Currants boiled, and some Marrow minced, beat them all together and bake it.   

Almond Pudding in a Dish.  
Take a pound of Almonds, blanche and pound them in a Marble-Morter, strain them with a quart of Cream, a grated Manchet sierced, four Eggs, some Sugar, Nutmeg grated, some Dates, and a little Salt, boil it and serve it in a Dish with beaten Butter, stick it with Wafers, and scrape on Sugar.  
Some use this course by taking a pound of Almond-paste, some grated Naples-biscuit, Cream, Rosewater, yolks of Eggs, beaten Cinnamon, Ginger, Nutmeg, some boiled Currants, Pistaches and Musk, boil it in a Napkin, and serve it as the former.   

Almond Puddings in guts.  
Take a pound and a half of Almond-paste, and put thereto some new Milk or Cream, with four or five blades of Mace, and some sliced Nutmegs; when it is boiled, take the Spice clean from it, then grate a penny Manchet, and sierce it through a Cullender, put it into the Cream, and let it stand till it be cold, then put in the Almonds, eight yolks of Eggs, Salt, Sugar, and good store of Marrow or Beef-suet finely minced, and therewith fill the guts.   

Cinnamon Puddings.  
Take two quarts of Cream, and steep therein two French Rolls, a dozen yolks of Eggs, Dates, an ounce of beaten Cinnamon and some Almond-paste; you may sometimes use Rosewater and boiled Currants; either boil or bake it, which you please.   

Haggus Puddings.  
Take a Calf's cauldron, boil it, and when it is cold, mince it very small, then take the yolks of four Eggs, and the whites of two, some Cream, grated Bread, Sugar, Salt, Currans, Rosewater, some Beef-suet or Marrow, sweet Herbs, Marjoram, Time, Parsley, and mingle all together; then having a Sheep-maw ready dressed, put in the aforesaid materials and boil it.  
Others take good store of Parsley, Savory, Time, Onions, and Oatmeal groats chopped together, and mingled with some minced Beef-suet, with Cloves, Mace, Pepper and Salt, fill the paunch, sow it up and boil it; when it is boiled, cut a hole in it, and put in some beaten Butter, with yolks of the three Eggs.   

Another very good way.  
Take a Calf's cauldron or Muggets, boil it tender and mince it small, put to it grated Bread, the yolks of six Eggs, with as many whites, some Cream, sweet Herbs, spinach, Succory, Sorrel, Strawberry-leaves minced small, a little Butter, Pepper, Cloves, Mace, Cinnamon, Ginger, Currans, Sugar, Salt, Dates, and boil it in a Napkin or Calves-panch; being boiled, dish it and trim it with scraped Sugar, stick it with sliced Almonds, and run it over with beaten Butter.   

Chiveridge Puddings.  
Lay the fattest of a Hog in fair Water and Salt to scour them, then take the longest and fattest gut, and stuff it with Nutmeg, Sugar, Ginger, Pepper, and sliced Dates, boil them and serve them to the Table.   

Swan or Goose-pudding.  
Take the blood of either and strain it, and put therein Oatmeal to steep, or grated Bread in Milk or Cream, with Nutmeg, Pepper, sweet Herbs minced, Beef-suet, Rosewater, minced Lemon-pill, with a small quantity of Coriander-seed: This is a very good Pudding for a Swan or Goose's Neck.   

Veal pudding.  
Take some of the raw flesh of a Leg of Veal, and mince it very small, then mingle it with lard cut into square pieces, and mince some sweet Herbs, as Marjoram, Penniroyal, etc. with some Spice, as Nutmeg, Ginger, Pepper and Salt, work or incorporate all together, with Cinnamon, Sugar, Barberries, sliced Figs, blanched Almonds, half a pound of Beef-suet finely minced, put these into Hog or Sheep-guts well cleansed, cut them an inch and a half long, tie them and boil them in a Pipkin, with Claret wine, with large Mace; being almost boiled, have some boiled Grapes in small bunches, and Barberries in knots, than dish them on French Bread; being scalded with Mutton Broth or Gravy, garnish your dish with sliced Lemon: this is a most delicate Pudding.   

Bread Pudding in guts.  
Take some Cream and boil it with Mace, and mix therewith some Almonds blanched and beaten with Rosewater, then take Cream, Eggs, Nutmeg, Currans, Salt and Marrow, and mingle them all together, with as much grated white Bread, as you shall think sufficient, and herewith fill your guts.   

Bread Puddings green or yellow.  
Grate three penny-white-loaves, and fierce them through a Cullender, put them into a deep dish, and put to them three Eggs, three pints of Cream, Cloves, Mace, Saffron, Salt, Rosewater, Sugar, Currans, three quarters of a pound of Beef-suet, and the like quantity of Dates; if you would have your Pudding green, colour it with spinach, and all manner of sweet Herbs stamped amongst it, as Savory, sweet Marjoram, Rosemary, Penniroyal, etc. but if yellow, put therein only Saffron-water.   

An Italian Pudding.  
Take a fine Manchet, and cut it into square pieces like Dice, then put to it half a pound of Beef-suet minced small, Raisins of the Sun, Cloves, Mace, Dates, Sugar, Marrow, Rosewater, Eggs and Cream, mingle all these together, then Butter the bottom of your Dish, and put in the aforementioned ingredients, about three quarters of an hour it will be baked, then scrape on Sugar.  
Some Italians use to take half a pound of grated Parmesan, or old Cheese, a penny Manchet grated, sweet Herbs chopped very small, Cinnamon, Pepper, Salt, Nutmeg, Cloves, Mace, four Eggs, Sugar and Currans, bake it in a Dish or Pie, or boil it in a Napkin; being boiled, serve it with beaten Butter, Sugar and Cinnamon.   

French Pudding.  
Take a pound of Raisins of the Sun, two penny white-loaves chopped and cut into dice-work, a pound of Beef-suet finely minced, somewhat more than a quartern of Sugar, twelve or fourteen Dates sliced, a grain of Musk, a dozen and a half pretty big lumps of Marrow, Salt, a pint of Cream, half a dozen Eggs beaten with it, Cloves, Mace, Nutmeg, Salt and a Pippin or two pared, with a couple of Pome-waters sliced and put in the bottom of the Dish before you bake it; if you find your ingredients too many, or your Dish or Pan be too little to hold them, divide them in two equal parts, and bake them a part.  
If you would make a French Barley Pudding, thus you must do; Take a quart of Barley and boil it, then add to it the quantity of Bread, as amounts to a Manchet, then beat a pound of blanched Almonds with Rosewater, and strain them with Cream, then take the yolks of eight Eggs, and the whites of four, and beat them with Rosewater, season it with Nutmeg, Mace, Salt, Marrow, or Beef-suet cut small, then filling the guts herewith boil them.   

Puddings of Swine's Lights.  
Take your Lights and parboil them, then mince them very small with Suet, and mix them with grated Bread, Cream, Currans, Eggs, Nutmeg, Salt and Rosewater, so fill the guts.   

A very good Pudding.  
Take the crumbs of white Bread, the like quantity of white Flower, the yolks of four Eggs, and as much Cream as will make it as thick as pancake Batter, than butter your Dish, bake it and scrape on Sugar.   

White Puddings the best way to make them.  
Take Hogs Umbleses and boil them very tender, then take some of the Lights with the Heart, and all the fleshy part about them, picking the sinewy skins from them all, then chop the meat very small, and put to it some of the Liver finely sierced, some grated Nutmeg, the yolks of half a dozen Eggs, a pint of Cream, two or three spoonfuls of Sack, Sugar, Cloves, Mace, Nutmeg, Cinnamon, Carraway-seed, a little Rosewater, good store of Hogs-fat, and some Salt, let your guts lie a steep in Rose-water till you fill them.   

Another approved way.  
Take three pints of great Oatmeal picked very clean, steep it in Milk three or four hours, then drain the Milk from it, and let it lie all night in Water that is warm, in the Morning drain it from the Water, and put to it two pound of minced Beef-suet, half a score Eggs with half their whites, a quarter of an ounce of Nutmegs, as much Sugar, a little Mace, a quart of Cream, and a little Salt, mix them well together, and fill your guts herewith.   

Cambridge Pudding.  
Sierce grated Bread through a Cullender, and mingle it with some Flower, minced Dates, Currants, Nutmeg, Cinnamon and Pepper, minced Suet, new Milk warm, fine Sugar and Eggs, take away some of their whites, and incorporate all together. Take half a Pudding on the one side, and half a Pudding on the other, and put Butter in the midst, putting the one half of the Pudding aloft upon the other made round like a Loaf; put in your Pudding when the liquor boileth, and when it is enough, cut it in the midst and serve it up.    

All sorts of Force or Farcing for any Roots, Land-fowl, Seafowl or any other joints of Meat.  

Roots, as Melons, Pompions, etc.  
HAving taken the seeds out of your Melon, cut it round two fingers deep, then let your farcing or stuffing be grated Bread, beaten Almonds, Rosewater and Sugar, with some of the Pulp of the Melon stamped with it, also Bisket-bread pulverised, some Coriander-seed, candied Lemon-pill minced, some beaten Mac● and Marrow minced small, beaten Cinnamon, yolks of raw Eggs, sweet Herbs, Saffron and Musk a grain, then fill your rounds of Melons, and put them in a flat bottomed Dish with Butter in the bottom, and so bake them.  
Let your sauce be made of White wine and strong broth strained with beaten Almonds, Sugar and Cinnamon, serve them on Sippets finely carved, give this Broth a walm, and pour it on your Melons, with some fine scraped Sugar, dry them in the Oven, and serve them.  
In the same manner you may do them whole, also Cucumbers, Pompions, Gourds, great Onions, Parsnips, Turnips, Carrots, etc.   

Farcing or Stuff for any sort of Fowl.  
Take Mutton, Veal or Lamb, mince it and put to it some grated Bread, yolks of Eggs, Cream, Currans, Dates, Sugar, Nutmeg, Cinnamon, Ginger, Mace, juice of spinach, sweet Herbs, Salt, and mingle all together, with some whole Marrow: if you would have your farcing look yellow use Saffron water.  
Or you may use this farcing: take a Calves Udder boiled and cold, and stamp it with Almond-paste, Cheese-curds, Sugar, Cinnamon, Ginger, Mace, Cream, Salt, raw Eggs, and some Marrow or Butter.   

Another excellent Farcing for any sort of Fowl.  
Take part of a Leg of Veal, and mince it with some Beef-suet, sweet Herbs, grated Bread, Eggs, Nutmeg, Pepper, Ginger, Salt, Dates, Currants, Raisins, candyed Oranges, Coriander-seed, and a little Cream, bake or boil them, you must thicken them with the yolks of Eggs, Sugar and Verjuice, and serve them on Sippets, strew on Sugar, and garnish your Dish with Lemon sliced.   

Otherways.  
Take Rice-flowre and strain it either with Cream or Goats-milk, and the brawn of a Capon roasted, minced and stamped, boil them to a good thickness, with some Marrow, Rosewater, Sugar and Salt, with some Nutmeg, Almond-paste, and beaten Mace, when they are cold, fill your Poultry herewith, or farce any other joint of meat proper for farcing.   

Farcing of Livers of Poultry.  
Take your Livers when they are raw, and cut them into square pieces about the bigness of small dice, cut as much interlarded Bacon in the same form, with some sweet Herbs chopped very small, add thereunto some yolks of Eggs, beaten Cloves, Mace, Pepper and Salt; and if you please some Prunes and Raisins of the Sun, some grated old Cheshire Cheese, a clove or two of Garlic, and fill your Fowl whether you roast it or boil it.   

Farcing for Turkeys, Pheasants, and the better sort of Fowl.  
Take Veal and Beef-suet, and mince them together, and let your seasoning be Cloves, Mace, a few Currants, Salt, and the bottoms of Artichokes boiled, and cut into small squares, mingle these together with Pine-apple-seed, Pistaches, Chestnuts, yolks of Eggs, and fill your Fowl herewith.   

Farcing for Seafowl boiled or baked.  
Take some of the flesh of a Leg of Mutton, and mince the meat small with Beef-suet, Penniroyal, sweet Marjoram, Time and other sweet Herbs, add thereunto grated Bread, Dates, Currants, Raisins Orange minced small, Ginger, Pepper, Nutmeg, Cream and Eggs, farce your Fowl herewith, and boil or roast them, let your sauce be Marrow, strong Broth, White wine, Verjuice, Mace, Sugar and yolks of Eggs, strained with Verjuice, serve them in on fine carved Sippets and sliced Lemon, Grapes, etc.   

Farcing for Mutton.  
Cut a pretty big hole in a Leg of Mutton, and the flesh that you take from thence mince with Beef-suet or Bacon, sweet Herbs, Pepper, Salt, Cloves and Mace, and two or three cloves of Garlic, raw Eggs, two or three Chestnuts, work up these ingredients together, and farce your Leg therewith; when you have pricked it up, either roast it or boil it, make sauce with the remainder of the meat, and stew it on the fire with Gravy, Chestnuts, Pistaches or Pine-apples, bits of Artichokes, Pears, Grapes or Pippins, and thus serve it.   

Farcing for Lamb.  
Mince some Lamb with Suet, Parsley, Time, Savory, Mary-golds, Endive and spinach; being finely minced, mingle herewith grated Bread, grated Nutmeg, Currans, Dates, yolks of Eggs, Rosewater and Verjuice.   

Farcing for Veal.  
Having minced some of a Leg of Veal, cut your lard like Dice, and put to it with some minced Penniroyal, sweet Marjoram, Winter-savory, Nutmeg, a little Cammomile, Pepper, Salt, Ginger, Cinnamon, Sugar, and incorporate these together, then fill some Beef-guts herewith, and stew them in a Pipkin with some Claret wine, let not the guts be above three inches long, infuse in the stewing large Mace, Capers and Marrow; being enough, serve them on Sippets with sliced Lemon and Barberries, and run them over with beaten Butter, and scrape on Sugar.   

Farcing for Venison.  
Mince Mutton with Beef-suet, Orange-pill, grated Nutmeg, grated Bread, Coriander-seed, Pepper, Salt, and yolks of Eggs, mingle all these together, and stuff your Venison; let your Sauce be Gravy, strong Broth, Dates, Currants, Sugar, Salt, Lemons and Barberries.  
Thus you may farce a Leg or Breast of Veal, Loins of Beef, Mutton, or any joint of meat.   

Another good Farcing.  
Mince a Leg of Mutton or Lamb with Beef-suet, with all manner of sweet Herbs, also Cloves, Mace, Salt, Currans, Sugar, and fill the Leg with half the meat, then make the rest into little Cakes, as broad as a half Crown, and stew them in a Pipkin with strong Mutton Broth, Cloves, Mace and Vinegar, you may either boil, bake or roast the Leg.   

A Farced Pudding.  
Mince a Leg of Mutton with sweet Herbs, put thereto grated Bread, minced Dates, Currants, Raisins of the Sun, a little Orangado or preserved Lemon sliced thin, a few Corianderseeds, Nutmeg, Pepper and Ginger, mingle all together with some Cream and yolks of Eggs, work it together very well, then wrap the meat in a cawl of Mutton or Veal, and so either boil or bake it.   

A grand farced or forced Dish.  
Boil some Eggs till they be very hard, then separate the yolks from the whites, and divide them into halves, than pound the yolks in a stone Morter with Marchpane stuff, and sweet Herbs chopped very small, add these unto the Eggs with Sugar and Cinnamon finely beaten, mingle all together with Currans and Salt, fill the whites and set them by; then have preserved Oranges candied, fill them with March-pane-paste and Sugar and set them by; then have boiled Asparagus minced with Butter and a little Sack; have next boiled Chestnuts blanched and Pistaches, than Marrow steeped in Rosewater, and fried in Butter; after this have green coddlings sliced, mixed with Bisket-bread and Eggs, and fried in little Cakes; next have Sweetbreads or Lambstones, and yolks of Eggs dipped in Butter and fried; then have Pigeon-peepers and Chicken-peepers fried, or any small Fowl, and some Artichokes and Potatoes boiled and fried in Butter, and some balls as big as a Walnut made of Parmesan, dipped in Butter and fried; set these all by severally, as you did the first. Put all these in a great Charger, and place the Chickens, or whatever Fowl you have in the middle of the Dish, then lay a lay of Sweetbreads, than a lay of Artichoke-bottoms and Marrow, and on them some preserved Oranges, round that place your hard Eggs, fried Asparagus, yolks of Eggs, Chestnuts and Pistaches then your green coddlings stuffed; the Charger being full, put Marrow all over with the juice of Oranges. Some do it thus: Take two pound of Beef-marrow, and cut it as big as great Dice, and a pound of Dates cut into small squares, then take a pound of Prunes and stone them, and a pound of Currans, put these aforesaid into a Platter, with twenty yolks of Eggs, a pound of Sugar, an ounce of Cinnamon; having mingled all these together, take the yolks of twenty Eggs more, strain them with a little Rosewater, a little Musk and Sugar, fry them in two Pancakes with a little Butter; being fried yellow, lay it in a Dish, and spread the former Materials thereon, then take the other and cut it into thin slices as broad as your little finger, and lay it over the Dish like a Lattice-window, set it in the Oven a little, then fry it.    

CUSTARDS.  
LEt your paste of your Custards be made up of fine Flower, done up with boiling liquor, and made stiff; and having made the forms, dry them in an Oven; then take a quart of Cream, half a score Eggs, half a pound of Sugar, a little Mace, half as much Ginger beaten very fine, and a spoonful of Salt, strain them through a strainer, and fill therewith your forms, then bake them fair and white, draw them, dish them, and scrape thereon double refined Sugar.  

Almond Custard.  
Take a pound and half of Almonds, blanche and beat them very fine with Rose-water, then strain them with a pint and half of Cream, fifteen whites of Eggs, and three quarters of a pound of Sugar which is refined, make the Paste as afore specified, and bake it in an Oven moderately heated that it may look fair and white, then draw it and scrape on Sugar.   

Custard without Eggs.  
Take three quartes of a pound of Almonds, being blanched, pound them with Rose-water in a stone-Morter, then put in some Rice-flowre, and beat them well together, with some Cloves, Mace and Salt, let the Spices be beaten with some Ginger, and strain them all with some fair spring Water, add unto what was strained half a pound of double refined Sugar, and a little Saffron; your forms being ready dried, lay in the bottom of them some sliced Dates, Raisins of the Sun stoned, and some boiled Currants, fill them and bake them, being baked scrape Sugar upon them; forget not to prick your forms or Custards, before you set them in the Oven.  
Or thus: if you make your Custard in paste, set it in works, and dry it in the Oven, then beat the spawn of a Pike in a Mortar, and strain it with Cream, season it with Sugar, Rosewater, a grated Nutmeg, and a little Mace, beat them well together, fill your forms, and when it is baked, strew comfits thereon.    

CHEESECAKES.  
DRain the whey from your curds made of new Milk, to every pottle of curds allow a quarter of a pound of Butter, a good quantity of Rosewater, three grains of Ambergriese, the crumbs of a Manchet rubbed through a Cullender, the yolks of ten Eggs, a grated Nutmeg, a little Salt, and good store of Sugar, mix all these well together with a little Cream, but do not make them too soft; instead of Bread, take Almonds which will be much better, put up your ingredients into Puff-paste, and bake them in a quick Oven, and let them not stand too long lest they should be too dry.  

Otherways.  
Make your crust of cold Butter-paste, to a gallon of Flower take a pound of Butter, then take curds made of Cream which are very fresh and new, and put them into your Cheese-cloth, and press out all the Whey, than stamp in a fine grated Manchet among the Curds, some Cloves and Mace, a pound and a half of well-washed Currans, the yolks of eight Eggs, some Rose-water, Salt, half a pound of refined Sugar, with a Nutmeg or two; incorporate these well together with a quarter of a pound of good sweet Butter and some Cream, make it not too soft, put your materials into paste and bake them.   

Or thus:  
Take three quarts of Flower, and three quarters of a pound of Butter, a little Yeast or Barm, with a small quantity of Saffron made into powder, add these to the Flower, but melt your Butter in Milk, and so make up the Paste; then take the Curds of three quarts of new Milk-cheese, with near upon a pint of Cream, drain the Whey well from the Curds, and pound it in a Mortar with half a pound of Sugar, three quarters of a pound of Currans washed and well picked, a grated Nutmeg, some Cinnamon beaten fine, Salt, Rosewater, a little Saffron pulverised, and half a dozen yolks of Eggs, work it up stiff with Butter and Cream.   

Otherways.  
Take the yolks of eighteen Eggs, and the whites of half as many, beat them very well, then take three pints of Cream, and boil it with Mace; after this take it off the fire, stir it and put in the Eggs, than set it on the fire, and let it boil till it curdleth, then take it off, and put therein half a pound of Sugar, some grated Nutmeg, and beaten Mace, then dissolve two grains of Ambergriese in four spoonfuls of Rosewater, and put therein with half a handful of grated Bread, half a pound of blanched Almonds beaten small, a little Cream and some Currants, put them in Paste, as aforesaid, and let them bake a quarter of an hour which will be sufficient.  
Some will take a pottle of Flower, half a pound of Butter, and the white of an Egg working it well into the Flower with the Butter, than put a little cold Water to it, and work it up stiff, then take a pottle of Cream, half a pound of Sugar, and a pound of boiled Currants, a whole Nutmeg grated, and boil these together gently with the yolks of eighten Eggs, stir it continually; when it hath boiled enough, take it off, and let it cool, then fill your Cheesecakes.   

Cheesecakes in the French fashion.  
Take a pound and a half of Pistaches stamped, with two pound and a half of new morning Cheese-curds, three ounces and a half of Elder-flowers, twelve Eggs, a pound and a quarter of Sugar, the like quantity of Butter, and a pottle of Flower, strain these in a course strainer, and fill your forms made of Puff-paste, or other Paste as good as cold Butter passed, etc.   

Otherways after the French fashion.  
Take six pound of the best Holland-cheese, and eight pound of newmade morning Milk Cheese-curds, and beat them in a Mortar, than put Sugar to them, about a pound or more, and half a pound of well picked and washed Currants, fifteen Eggs well beaten, Cream, three quarters of an ounce of Cinnamon, half an ounce of Mace, and a little Saffron, mix them well together, and fill your Cheesecakes Pasty-ways, made of Puff-paste or cold Butter-paste; being baked, ice them with yolks of Eggs, Rosewater and Sugar.   

The best way of making Cheesecakes.  
Take a pretty large morning Milk-cheese of about six pound in weight, pound it in stone or wooden Mortar, and with a pound of Water amongst it, and a pound of Sugar, add thereto beaten Mace, two pounds of Currans, a pound of Almonds blanched and beaten with Rosewater, and a little Salt, then boil some Cream, and thicken it with the yolks of Eggs, work these well together, but let not the Curd be two soft, make the Paste of cold Butter and Water, form it Pasty-ways and fill it.    

Whitepots and Fools.  

Whitepots the French fashion.  
TAke a quart of good thick Cream, and boil it with four or five blades of large Mace, and some whole Cinnamon, then take the whites of four Eggs, and beat them well, when the Cream boils up put them in, then take it off the fire, and keep it stirring a little while, and put in some Sugar, then pair half a dozen Pippins, slice them and put them into a pint of Claret wine, some Raisins of the Sun, Sugar, beaten Cinnamon, and beaten Ginger, boil your Apples to a pap, then cut some Sippets very thin, and dry them before the fire; when the Apples and Cream are boiled and cold, take half the Sippets and lay them in a dish, lay half the Apples on them, then lay on the rest of the Sippets, than Apples as you did before, then pour on the rest of the Cream, and bake it in the Oven as a Custard, and when you serve it scrape on Sugar.   

Rice Whitepot.  
Take three pints of Cream, and a quarter of a pound of Rice well picked, some beaten Nutmeg, Ginger and Sugar, boil these together, and set it by till it is cold; then strain into it the yolks of half a score Eggs, a quarter of a pound of Currans well-washed, and some Salt, incorporate these together, and bake it.  
You may put these ingredients either into Paste, Earthen-Pan, Dish or deep Basin; and when it is baked, garnish your Dish with Sugar, Orange, Comfits and Cinnamon.   

Whitepot after the Devonshire fashion.  
Take Mornings-milk, and soak therein some slices of white Bread, and put therein a little Flower with the yolks of Eggs beaten very small, bruise your Bread, so that it is wholly incorporated with your Milk, Eggs and Flower, make it about the thickness of Pancake batter, then fill a deep earthen-pan herewith, and lay some pieces of Butter on the top, tie a brown paper about the head thereof, and put it into your Oven, when it is baked, on the top there will be a hard crust. You may make them without Flower and with Rice, or without either, only with Bread.   

A Norfolk-fool.  
Take three pints of Cream, and boil it with large Mace and whole Cinnamon, having boiled a very little time, put therein the yolks of eight Eggs well beaten, then take it off the fire, and take out your Mace and Cinnamon; the Cream being of an indifferent thickness, cut a Manchet into fine slices, and cover the bottom of your Dish; then pour on some Cream, then more bread, do this three or four times till the Dish be full; then trim the dish side with fine carved Sippets, and stick it with sliced Dates, scrape on Sugar and serve it.   

A Westminster Fool.  
Slice a Manchet very thin, and lay it in the bottom of a Dish, and wet them with Sack; then take what quantity of Cream you think fit, and boil it with Eggs and large Mace, season it with Rosewater and Sugar, then stir it well together to prevent curdling, then pour it on the Bread, and let it cool, when it is cold serve it up.    

Possets, Wassels, Syllabubs and Blamangers.  

A Sack Posset.  
TAke three pints of very good new Cream, and a quarter of a pound of Almonds stamped with some Rose-water, strain it with the Cream, then boil it with a little Ambergriese, than put a pint of Sack into a Basin, and set it over the fire till it be bloodwarm, then take the yolks of nine Eggs with three whites, having beaten them well, put them into the Sack, then stir them together in the Basin with the Cream; having suffered it to cool a little before you put it in, stir so long till you find it as thick as you would have it, than pound Amber small, and mingle it with Sugar, and a little Musk, and strew it on the top of the Posset, it will give it a most delightful taste.  
Or thus: take ten Eggs, beat the whites and yolks together, and strain them into a quart of Cream, season it with Nutmeg and Sugar, and put to them a pint of Canary, stir them well together, and put them into your Basin, than set it over a Chafing-dish of coals, and stir it till it be indifferently thick, then scrape on Sugar and serve it.   

Another excellent Sack-posset.  
Take the yolks of two dozen of Eggs, and five pints of good sweet Cream, and boil it with a good quantity of whole Cinnamon, and stir it continually on a good fire, then strain the Eggs with some raw Cream; when the Cream is so well boiled that it tasteth of the Spice, take it off the fire, and pour in your Eggs, and stir them well among the Cream; being indifferent thick, have a quart of Sack in a deep Basin that will contain the rest of the materials, and pour in your Cream, etc. with a pound of double refined Sugar, and some fine grated Nutmeg, pour it in as high as you can hold your Skillet, let it spatter in the Basin to make it froth: you may, if you please, take off the Curd and add thereto fine grated Manchet, Loaf-Sugar finely beaten, and a little White wine.   

A Sack-posset without Milk or Cream.  
Take the yolks and whites of twenty Eggs, but remove the Cock-treads, beat these very well, then take a pint and a half of Sack, and a quart of Ale boiled and scummed, and put into it a pound of Sugar, and three quarters of a Nutmeg, let it boil a little together, then take it off the fire, stirring the Eggs still, put into them two or three ladlefuls of the liquor, then mingle all together, set it over the fire till it be pretty thick, and serve it up.   

A French-Posset.  
Take three pints of Cream and a Nutmeg, and set it over the fire, and let it boil, as it is boiling, have a Basin wherein there must be a pint of White wine well sweetened with Sugar, than set it over the coals to warm a little, then put in your Cream, stir it and let it stand simmering over the fire an hour and a half.   

A Covent-Garden-Posset.  
Take a quart of new Cream, a quarter of an ounce of Cinnamon, and a Nutmeg quartered, and boil it till it taste of the Spice, and keep it always stirring, or it will burn to, then take the yolks of eight Eggs well beaten, with a little cold Cream, and put them into the hot Cream over the fire, and stir it till it begin to boil, then take it off, and stir it till it be indifferently cold, sweetening it with some Sugar, then take a little more than a quarter of a pint of Sack, and sweeten that also, then set it on the fire till it be ready to boil, than put it into a deep Basin, and pour the Cream into it, elevating your hand as high as you can conveniently to make it froth, which is the grace of your Posset, and if you put it through a Tunnel, it is held the most exquisite way.   

A Worcester Syllabub.  
Take a Syllabub pot, and fill it half full of Red-streaked Cider, with good store of Sugar, and a little Nutmeg, stir it well together, and put in as much thick Cream a spoonful at a time, as fast as you can, as though you milked in, then stir it together very softly once about, and let it stand two hours before you eat it, for the standing makes the curd.  
If in the Field, only Milk the Cow into your Cider, Nutmeg, Sugar, and so drink it warm.   

Another very good Syllabub.  
Take a pint of Canary or White wine, a sprig of Rosemary, a Nutmeg quartered, the juice of a Lemon, some of the Pill with Sugar, put these together into a Pot all night, and cover them; in the Morning take a pint of Cream, and a pint and half of new Milk; then take out the Lemon-pill, Rosewater and Nutmeg, and squirt your Milk and Cream into the Pot.  
Or take a pint of thick Cream, and a pint of White wine, and put them together in a deep Basin, with two whites of Eggs, the juice of a Lemon, some pill, and a little Sugar, then take some rods and whip it, and as the froth ariseth, take it off with a spoon, and put it into a Fruit-dish, and lay fine sierced Sugar thereon.   

A Wassail.  
Boil three pints of Cream with four or five whole Cloves, then have the yolks of half a dozen Eggs dissolved in Cream, the Cream being well boiled, so that it taste of the Spices, put in your Eggs, and stir them well together; then have some Muskadine or Tent, and being warmed, pour it into a Dish with Sugar, wherein there are fine Sippets of French-bread, then pour on your Cream upon that, then cast on Ginger, Cinnamon and Sugar, and stick it with blanched Almonds.   

Blamangers.  
Take a pottle of morning Milk, and a pound of fine sierced Rice-flowre, strain them through a strainer into a broad Skillet, and set it on a soft fire, stir it with a broad stick, and when it is a little thick, take it off the fire; then put in half a pint of Rosewater, and set it over the fire again, stir it well, and beat it with your stick from one side of the Pan to the other; when it is as thick as pap take it off, when it is cold, lay it in slices on a Dish, and scrape on Sugar.   

Blamanger in the French fashion.  
Take a Pike and boil it in fair Water very tender, then take the flesh from the bones and chop it very small, then take a pound of Almond-paste, and beat it with your Fish aforesaid, put to them a quart of Cream, the whites of a dozen Eggs well beaten, and the crumbs of a French-manchet, mingle all together, and strain them with some Sugar and Salt, than put them in a broad Stew-pan over the fire, stir it and boil it thick; being boiled, let it stand till it be cold, then strain it again into a clean Dish, scrape on Sugar and serve it.   

Blamanger after the Italian fashion.  
Take a Capon that is either boiled or roasted, and being cold, strip off the skin, mince it and pound it in a stone Morter with Almonds blanched, then mix it with some Capon broth, and crumbs of White-bread strained together with some Salt, Rosewater and Sugar, boil it to a good thickness, then either put it in Paste or serve it in a Dish.   

Blamanger after the English fashion.  
Take two quarts of fine Flower, half a pound of Butter, the like quantity of Sugar, some Saffron, Rosewater, beaten Cinnamon, and the yolks of Eggs, work up all cold together with some Almond-paste.    

Potages, Soops, Cawdles, etc.  

How to make broth for the feeding of all Pots for Potages, whether English or French fashion.  
ACcording to the quantity of what Broth you will have, you must proportion your knuckles of Beef, the flesh of the hinder part of the Rump of Mutton and Hens; you must seethe the flesh very well with Parsley, young Onions, and Time tied in a bundle with Cloves, Mace, and some beaten Cinnamon, keeping always some warm Water to fill up your Pot, as your Liquor consumes; when you have boiled them well, strain the broth, and preserve it for your use.  
For first Courses and brown Potages, set your roasted meat to boil with a bundle of Herbs, as aforesaid, after you have taken the juice of it; having boiled it a good while, strain it and keep it for your use.    

Potages for Flesh-days.  

Potages of Partridges with Coleworts.  
TRuss your Partridges, lard them and put them into your Pot with good Broth, and put your Coleworts in also, being boiled, pass into your Pot a little melted Lard, let your seasoning be Mace, Cloves, Pepper and Salt; having soaked your crusts and dished your Fowl, garnish them with Sausages and Lemon, strowing Salt on the brims of the Dish.   

Potages of Ducks and Turnips.  
Having larded your Ducks, give them half a dozen turns on a spit before a quick fire, then draw them and boil them, then take your Turnips and cut them into what forms you think fit, pass them in a Pan (having first flowered them) with melted lard; being brown, put them into the Pot where your Ducks are, and boil them well; having soaked your Bread to make your Pottage thick, dish your Ducks and Turnips, strowing some Capers, and a little Vinegar thereon, let your garnish be carved Turnips.   

Pottage for a grand boiled Meat.  
Take strong broth and boil therein what Fowl or other meat you have, then take three pints thereof, with a pint and half of Gravy drawn with Wine, nine Anchovies, four whole Onions, half a pint of Oyster liquor, a handful and half of Raspin of French-bread, the juice of four Lemons, the yolks of three Eggs beaten into it, when you are ready to use it, with a sliced Nutmeg, so draw it up all together.  
You may use Herbs in the same broth, as spinach, Sorrel, Endive, Lettuce, Purslain, with some faggots of sweet Herbs: This is a very rich broth with a high hogo, and is most fitting for great Dishes on great Festivals.   

Pottage called Skink.  
According to the quantity of broth you would have, proportion the flesh of the Legs of Beef, which you must cut into small pieces about the bigness of a Tennis-ball or less, break the bones in pieces, and let them soak in Water, washing and cleansing it from the blood, but just cover it in your Pot with Water, when it boils scum it, then put in some Pepper in a cloth, and when it is half boiled, put in four Onions, a little Cloves and whole Mace, with a race or two of Ginger sliced, then take up a ladleful thereof, and steep therein some Saffron tied up in a rag, bruise it till you have coloured your broth, than put it into your Pot, and let it boil till your Meat be very tender; having seasoned it with Salt, dish it up on Sippets of French-bread, with some of the Meat in the middle of the Dish.  
You may for variety put in chopped clove Cabbage, or bruised spinach, and cut Endive.   

Pottage of Pullet's and Asparagus.  
Truss your Pullet's and whiten them, than put them into your Pot with a sheet of Lard over them, fill your pot with strong broth, and season it with Salt, Pepper, Cinnamon, beaten Cloves and Mace, a whole Onion peeled, and a bunch of sweet Herbs, let them not boil too long; then dry your bread and soak it, lay your Pullet's in the middle of your Dish with the Asparagus, garnish them with fried Asparagus, broken Combs, Mushrooms, or the Gibblets of your Pullet's, with a few Pistaches, lay round the brim of your Dish slices of Lemon and Lemon-pill.   

Pottage of Livering.  
Cut a Fillet of Veal into thin slices, and stuff them very well, put the slices thereof into a Pipkin with some of your best broth; having seasoned it with Salt, Cinnamon, Mace, Nutmeg, and a very little Pepper, soak your Bread, and garnish it with your Livering, Mushrooms, Asparagus, Mutton juice and Pistaches.   

A most excellent Pottage, called Le Pottage blank de Lyon.  
Take a pint or a quart of White wine, put it on the fire in a Pipkin, with four or five Pippins pared, eight Dates cut in halves, a faggot of sweet Herbs, large Mace, Cinnamon, a quartered Numeg, let them boil together, and if you want liquor, add a pint of strong broth, then take the Marrow of three Marrowbones and wrap it in the yolks of Eggs and grated Bread to keep it from melting away, and when your Pot boils, put it therein, then take the yolks of four Eggs, and beat them in White wine or strong broth, and when your aforesaid ingredients are enough, stir your Eggs therein, and season it to your Pallet with Sugar, then take it off the fire, and serve it up with boiled Capons or Chickens, garnish the Marrow and Dates on the Breast of them, you may put into this broth Spanish Potatoes or Skirrets.   

Pottage of Quails.  
Truss you Quails, whiten and flower them and pass them with Lard, than put them in the Pot, boil and season them with Salt, soak your Bread, and garnish it with your Quails, with Lemon, Mushrooms, Coxcombs and Pistaches.   

Pottage restorative or strengthening.  
Take the broth where Marrowbones have been boiled, you may be easily supplied therewith from places accustomed to feasting, boil therein a good quantity of great Turnips; when they are boiled, press the juice out of them, and put it into the Pot wherein the Turnips were boiled, then take a couple of old red Cocks scalded and beaten to pieces with the back of a Cleaver, then put them into the said broth with a couple of Calf's feet, let them boil together, and scum them very well; when they are half boiled, put therein some Raisins of the Sun stoned, sliced Liquorish, a few Anniseeds, with a handful of Pine-Apples and Pistaches beaten in a Mortar, add thereunto Cloves, Mace, Nutmeg, and a pint of red Wine; having boiled the Meat to a mash, strain it into a Pipkin, then put to it white Sugar Candy, clarify it with the whites of Eggs when you boil it again, and run it through your Jelly-bags; take a quarter of a pint of this Morning, Evening, and if you please at Noon.   

Pottage of Wood-Quests.  
Take your Wood-Quests, or other large Pigeons, whiten and lard them, boil and season them with a sprig of Time, whole Pepper, a little beaten Ginger, and some large Mace, soak your Bread, and garnish your Wood-Quests with bottoms of Artichokes and Asparagus, then serve them.   

Pottage of Venison.  
Take a Haunch of Venison, and cut it into six pieces, and place them in the bottom of a Pan or Pot, then put in no more Water than will cover it, let it boil, then scum it, after that add to it a good quantity of whole Pepper; when it is half boiled, put in four whole Onions, Cloves, and large Mace, some sliced Ginger, Nutmeg, three or four faggots of sweet Herbs, let it boil till the Venison be very tender, and a good part of the broth be wasted; after this pour out the broth from the meat into a Pipkin, keep your Venison hot in the same Pot by adding other hot broth unto it; then take a couple of red-Beet roots, having very well parboiled them before, cut them into square pieces as big as a shilling, and put them into the broth which is in your Pipkin, and let them boil till they are very tender, add unto the boiling four Anchovies minced, than dish up your Venison on Sippets of French-bread, then pour on your broth so much as will near-upon fill the Dish, then take your roots by themselves, and toss them in a little drawn Butter, and lay them all over the Venison; if the Beets be good, it will make the broth red enough, which you must have visible round about the Dish sides; but if it prove pale, put to it some Saunders: This is a very savoury Pottage.   

The Queen's Pottage.  
Take Almonds, beat them and boil them with good broth, a bundle of Herbs, and the inside of a Lemon, a few crumbs of Bread, than season them with Salt, stir them often and strain them. Then take your Bread and soak it with the best broth, which is thus to be made.  
When you have boned a Capon or Partridge, take the bones and beat them in a Mortar, then seethe these bones in strong broth with Mushrooms, and strain all through a linen cloth, and with this broth soak your Bread, as it soaks, sprinkle it with Almond broth, then put unto it a little minced meat, either of Partridge or Capon, and still, as it soaks, put in more Almond-broth until it be full, then take the Fireshovel red hot, and hold it over, garnish your Dish with Coxcombs, Pistaches and Pome-granates.   

Pottage in the Italian fashion.  
Boil green Pease with some strong broth and interlarded Bacon cut into slices, the Pease being boiled, put to them some chopped Parsley, Pepper, Aniseed, and strain some of the Pease to thicken the broth, give it a walm, and serve it on Sippets with boiled Chickens, Pigeons, Kids or Lambs-heads, Mutton, Duck, Mallard, or any Poultry; for variety thicken the broth with Eggs.   

Pottage of Mutton, Veal or Beef in the English fashion.  
Cut a Rack of Mutton in two pieces and take a Knuckle of Veal and boil it with good store of Herbs, with a pint of Oatmeal chopped amongst them, let your Herbs be Time, sweet Marjoram, Parsley, Sives, Succory, Marrygolds, Strawberries and Violet-leaves, Beets, borage, Sorrel Blood-wort, Sage, Penniroyal with a little Salt; being well boiled, serve them on carved Sippets, with the meat in the mid●● thereof.   

Otherways.  
Take the best old Pease you can get, wash and boil them in fair Water; when they boil scum them, and put in a piece of interlarded Bacon, put in also a bundle of Mints with other sweet Herbs, serve the Bacon on Sippets in thin slices, but boil not your Pottage too thick.   

The Duke's Pottage.  
Let your broth be the same of that of the Queens, extracted from roasted bones, then soak a loaf of Bread with the crust, after that a small hash of Partridges which you must strew upon the Bread so thin as it may hardly appear, soak it and fill it by little and little, garnish it with your smallest Mushrooms, Cock-combs, Kidneys, Pistaches, Lemon and serve it.   

The Prince's Pottage.  
Take either Capons or Partridges and roast them, then take out the bones and mince the brawn small, take also the bones, break them and seethe them with broth in an Earthen-pot, with a bundle of Herbs, then strain them through a linen cloth, soak your Bread, and lay it on a bed of ●lesh, or if you will instead thereof a bed of Almond-broth, boil it well, and fill it by degrees, then garnish it with the Pinnions; then take three Eggs with a little Almond-broth, or any other broth, beat them well together, and pour them on your Pottage, hold the fireshovel over it, and so serve it.   

Pottage of Teals with Hypocrast.  
Take Teals, dress and cleanse them well, whiten them, as afore specified, stuff them within with some Lard, then fry them with fresh Seam, then boil them in a Pot, when they are almost boiled, throw in some Prunes with a piece of Sugar, garnish your Pottage with the Teals and Prunes.   

Pottage without the sight of Herbs.  
Having minced several sorts of sweet Herbs very small, stamp them with your Oatmeal, then strain them through a strainer with some of the broth of the Pot, boil your Herbs and Oatmeal with your Mutton, and some Salt, let your Herbs be Violet-leaves, Strawberry-leaves, Succory, spinach, Scallions, Parsley and Marry-gold flowers; having boiled them enough, serve them on Sippets.   

Pottage of Larks.  
Having drawn your Larks, whiten and flower them, and pass them in a Pan with Butter, Lard or fresh Seam, until they be very brown, then put them in a Pot with good broth, and a bundle of Herbs, and boil them, soak a loaf well, and garnish it with your Larks, adding thereto Beef-pallates, Mutton-juyce and Lemon, then serve it.   

Pottage of young Pigeons.  
Scald your Pigeons and boil them in good broth, with a bundle of sweet Herbs, cover them with a sheet of Lard, then lay them on a soaked loaf, and garnish them with Artichokes and Asparagus fried, green Pease or Lettuce.   

Pottage of Pullet's with Colliflowers.  
Fit your Pullet's for the Pot, and boil them with a faggot of sweet Herbs, season them with Salt, Cloves, Pepper and grated Nutmeg, then let your Bread be soaked and garnished with Colliflowers, pour on some Mutton-juyce or Gravy, and serve it up.   

An excellent Pottage to cleanse the blood.  
Put over the fire about a gallon of fair Water, and put therein a handful of great Oatmeal beaten small, and a piece of Rib-Bacon, then take a handful of Brook-●ime, as many Water-cresses, Nettle-tops, Elder-buds, Violet-leaves, Primrose-leaves, with young Alexander-leaves, mince all these very small, and put them into your broth with a little large Mace, season it with Salt, when you dish it, put in some Butter.   

Pottage of young Pigeons roasted.  
Having seasoned your broth with Salt and Cloves, put in your Pigeons and boil them, make your Pottage brown, then soak your Bread, and garnish it with your Fowl, and pour on your broth.   

Pottage of green Geese with Pease-broth.  
Take your green Geese and boil them by themselves, then take some Pease and boil them in like manner; being well boiled, pass them through a very fine strainer, and put your Pease-broth into a Pot, with a faggot of sweet Herbs, pass a little Lard in a Frying-pan, and when it is melted, put it into your broth; soak your bread in your Geese-broth, then pour your Pease-broth over it.   

Pottage of Goose-gibblets.  
Whiten your Gibblets and put them into a Pot with good broth, a faggot of sweet Herbs, and a sheet of Lard, let them boil very well, then soak your Bread, and lay them thereon, pour on your broth, and upon all put some minced Capers.   

Pottage of Pullet's with green Pease.  
Scald and truss your Pullet's, and put them into your Pot with good broth, and scum it well, then pass your Pease in a Pan with Butter or Lard, and soak them with Lettuce steeped in fair Water and whitened, soak also your Bread, and then garnish it with your Pullet's, Pease and Lettuce.   

Pottage of young Rabbits.  
Parboil your Rabbits, then pass them in a Frying-pan with Lard, then boil them in good broth with a faggot of sweet Herbs, soak well your Bread, and garnish it with young Rabbits and Mushrooms.   

Pottage of Lambs Purtenances.  
Whiten your Purtenances, and seethe them in good broth with a bundle of sweet Herbs, a sheet of Lard or far Bacon, soak your Bread, lay on your Purtenances, and pour all over it white broth, which broth is thus made.  
Take a pint of strong broth from the boiling of your Purtenances, a pine of Sack, a quart of White wine, and put them into a Pipkin together with about a dozen Dates cut in halves, whole Prunelloes, Cinnamon, Ginger, Cloves, Mace, half a pound of white Sugar, with the Marrow of two or three bones, let these boil till the Marrow be enough, then take it from the fire, and thicken it with the yolks of Eggs, beaten very well and strained through a clean cloth, then garnish it with Lettuce, Suckets, candied Lemon and Wafers, and so serve it up.   

Pottage of Larks.  
Having drawn and trust them, pass them in a Pan with Lard, having first flowered them, than put them into a Pot with good broth, half a pint of White wine, and half a pound of Sugar; then soak your Bread garnish it with your Larks, and pour on your broth.   

Pottage of Veal.  
Boil a Knuckle of Veal in good broth than skin it and put therein some white Succory, soak your Bread, and garnish it with your Knuckle, Succory and Mushrooms.  
You may make Pottage of a breast of Veal by first blanching it in fresh Water then boil it in good broth, with a faggot of sweet Herbs, Capers and Sampire.   

Pottage of Thrushes.  
Draw, truss and flower them, then pass them in a Pan with some Butter, then boil them in good broth, with sweet Herbs, garnish your soaked Bread with your Birds, Beef-pallates and Mushrooms.   

Pottage of Tortoise.  
Having taken off the Head of your Tortoise, boil the body in Water, and when it is almost enough, put into your broth some White wine, a faggot of sweet Herbs, and some Lard; when it is boiled, take the meat out of the shell, throw away the Gall, and cut the rest into pieces, then pass them in a Pan with some Lard, some Nutmeg and Cinnamon beaten, a little Ginger and Salt, than stew them in a Dish, and soak your Bread therein, squeeze in the juice of a Lemon, and Garnish it with cut Asparagus.   

Pottage of a sucking Pig.  
Scald your Pig very neatly, then cut it into half a dozen pieces, whiten them in broth, and boil them with some Herbs, a piece of Lard, see that your Pot be supplied with good broth, as it consumes in boiling, then soak your Bread, and when your Pig is boiled enough, place the head in the midst of the Dish, with the quarters round about it, and the purtenances round them, pour on your broth and serve it.   

Pottage of minced Mutton.  
Take the flesh of any joint of Mutton, and mince it with Beef-suet, season it with some beaten Nutmeg, a little Pepper, and some Salt, and stew it in a Stew-pan, soak your Bread in your best broth, then garnish it with your minced meats, and Coxcombs, then pour on your broth with the juice of Mutton.   

Pottage of Beef.  
Take a Leg of Beef, and stew it till it be so tender that it is ready to fall in pieces, season it with a bundle of Herbs, Cloves, Capers, Sampire, Mushrooms, etc. then soak your Bread, and garnish it with your meat.   

Pottage of Capons and Pullet's with Rice.  
Having fitted your Capons or Pullet's for the Pot, season your broth and boil them therein, then pick your Rice very well, wash and dry it very well before the fire, then boil it in good broth, then soak your Bread and garnish it with your Capons or Pullet's, together with the Rice; you may, as you shall think good, put some Saffron into the broth.   

Pottage of a Calf's head fried.  
First boil your Calf's head, than bone it, after that cut it into several pieces, then mingle your meat with large Oysters cut into pieces, and season them with Pepper, Nutmeg and Salt, than flower it and fry it with good sweet Butter, soak your Bread, and lay in your meat and Oysters, pour on your broth, and garnish your Dish with Mushrooms, Pomegranates, sliced Lemon and Capers.   

Pottage of breasts of Mutton with Turnips.  
Take the neck-ends of your breasts and boil them, then take some Turnips, pair them and slice them, then fry them (having first flowered them) in Butter, and put them to your Mutton, season your broth with Cloves, Pepper, Nutmeg, two or three blades of Mace, a whole Onion peeled, Salt and a faggot of sweet Herbs; if your Pottage be too thin, take some flower and mingling it with Pepper and Verjuice, put it into your Pot, then soak your bread and serve it.   

Pottage of Woodcocks roasted.  
First almost roast your Woodcocks, then boil them with some sweet Herbs, soak your Bread in strong broth, and lay your Woodcocks thereon, pour on your broth and serve them.    

Farced Potages for Flesh-days.  

Pottage of Capons farced.  
TAke out the bones of your Capons at the neck, and fill them up with the flesh of Squabs or Chickens minced small with Beef-suet; when they are well seasoned, boil them in good broth.   

Pottage of young Cocks.  
Take out their stomach-bone, and fill them up with minced Veal, mingled with the yolks of raw Eggs, Chibbals, Parsley, Pepper, Nutmeg, Ginger and Mace, with some Salt, then truss and whiten them, then boil them in good broth, and serve them as aforesaid.   

Pottage of Pullet's farced.  
Dress them and blanche them in fresh Water, then pull up the skin with your finger, and farce them with the brawn of Capon-suet, and the yolks of Eggs minced together, season them with Pepper, Nutmeg, Cloves, Mace and Cinnamon beaten small with a little Salt, then boil them in good broth, then soak your Bread, lay your Pullet's thereon, and garnish them with the bottoms of Artichokes and Asparagus.   

Pottage of young Pigeons farced.  
Scald them, and farce or stuff them, as the Pullet's aforesaid, blanche them and boil them in good broth, season them with a sheet of Lard, soak your Bread, lay on your Pigeons, and garnish them with their Wings and Livers, pour on your broth with the juice of a Leg of Mutton roasted.   

Pottage of Ducks farced.  
Bone them as you did the Capons, and stuff them with the flesh of Chickens, Sweetbreads, Mushrooms, or what other things you think fit, minced small with a little Lard, you may add thereunto Chibbals, Parsley, Pepper, Nutmeg, Cinnamon and Mace with lean Pork minced small, and mingled with the raw yolks of Eggs, then sow up your Ducks, blanche them and boil them in good broth well seasoned, temper some Flower with your broth to thicken it.   

Pottage of a Leg or Breast of Veal farced.  
Take up the skin of your Leg of Veal very neatly, and truss up the knuckle, then whiten it, then take some of the flesh of the Leg, and mince it with Beef-suet, Lard, yolks of Eggs, and fine sweet Herbs, season them and stuff your Leg herewith, then boil it in good broth with Succory, and serve it on your soaked Bread with a little Verjuice.  
If you would make your Pottage of a Breast of Veal, open it at the nether end, and stuff it with minced meat and Suet, the Crum of a loaf, and all manner of sweet Herbs.   

Pottage of a Calf's head farced.  
Boil your Calf's head, skin and bone it, take out the brains and eyes, and set them aside, then mince the flesh with Beef-suet, Marrow and raw Eggs, than set the eyes and brains in their proper places, when it is farced, sow it neatly up, then whiten it and boil it in good broth, then take some Calf's feet, parboil them, cleave them in the middle, and pass them in a Pan with Butter, and put them into your Pot with Capers, then soak your Bread, and garnish it with the Head, Feet and Capers.   

Pottage of Lamb's head farced.  
You must order it as you did your Calf's head, then farce them with the Liver and Lights of Lamb, Beef-suet, and yolks of Eggs, Parsley, and fine Herbs minced small, then boil them in good broth, then garnish your soaked Bread with the heads and purtenances, which you may blanche with the yolks of Eggs tempered with Verjuice.   

Pottage of Leg of Mutton farced.  
Bone a Leg of Mutton, and mince the flesh very small with Beef-suet and Lard, then farce the skin, and sow it up very finely, having seasoned it before the stuffing with Salt and several Spices, then boil it in good broth with a faggot of sweet Herbs, some Capers and Turnips, garnish your soaked Loaf with the Meat and Turnips.  
But the best way is thus: take your Legs of Mutton, and raise up their skin very neatly, and take out the flesh, then mince it with Marrow, sweet Herbs and spinach, with some White-bread grated very fine, than season it with Pepper, Nutmeg, Cloves and Mace with some Salt, adding thereto some Currants well picked and cleansed, then put thereto a good quantity of Sugar, and as many Eggs as are sufficient to bind it, mingle all well together, and farce your Leg herewith; when you have baked it in an Oven, garnish your Dish with the remaining meat and White-broth.   

Pottage of Geese farced.  
Take the brisket from your Geese, then make a farcing of what things your own fancy shall judge most proper, and stuff them therewith, then flower them and boil them in good broth, then garnish your soaked Bread with the Geese and Pease-broth, or Pease only.   

Pottage of Partridges.  
Having taken the brisket from them, take some of the Leg of Veal and mince it, than season it with Salt, sweet Herbs and Spices; having stuffed your Partridges herewith, boil them in good broth with some Herbs, soak your Bread, and lay your Fowl thereon, garnish your Dish with bottoms of Artichokes and Asparagus.   

Pottage of Turkey farced.  
Bone your Turkey as you did your other Birds, and take the flesh of a Capon, Beef-suet and Marrow, and mince them very small, then put some yolks of Eggs thereto, stuff your Turkey, and boil it in good broth, dish it up on soaked Bread with some boiled Chestnuts blanched and Mushrooms. In the boiling, put in a bundle of Chibbals, Parsley and Time tied together.    

All manner of Potages for Lent.  
ALl the Lent Potages are made and seasoned as these for the fasting days, only this excepted, that you put no Eggs in them, but in some you mix Pease-broth, in others broth of Almonds, which you will serve white or marbled, and the garnishes are the same.  

Almond broth.  
Blanch your Almonds, and pound them in a stone Morter, in the pounding sprinkle them with Rosewater, after you have well pounded them, put them into Fish-broth with crumbs of Bread, boil these together with Salt-Butter, a little beaten Cloves, Mace, Cinnamon, an Onion, and some Lemon-pill; when it is boiled, pass it through a strainer, and keep it in a Pot for your use.  
Or you may make Almond broth with Milk, having blanched and pounded your Almonds with Rosewater, as aforesaid, then put them into fresh Milk with crumbs of Bread, Salt, Cinnamon, a Clove or two, and boil them a little while, then pass it through your strainer, and when you are ready to serve it, sweeten it with Sugar.   

Fish-broth.  
Take half Pease-broth, and half Water, and put to them the bones of a Carp, or any other Fish-bones with an Onion sticked with Cloves, a faggot of sweet Herbs, and a little Salt, boil all well together with some crumbs of Bread, and some Butter, then pass it through a strainer and preserve it for your use.  
This is a very good Pottage for Craw-fish, boiling it a while with the shells of your Craw-fish, stamped and strained through a linen cloth, by means whereof your Pottage will be coloured red; afterwards strain all, than season your broth and dish it up.   

Pease-broth.  
Steep your Pease twelve hours or more, having first picked them from such as are wormeaten, then seethe them with Conduit water lukewarm: this will make your Pease-broth clear and very good.  
Here note that your Craw-fish must be served with Pease-potage; Carp with Pease-broth and Almonds; Pottage of Herbs with a very little Pease-broth; Pottage of Tenches with fried Flower, and a little Pease-broth; the Queen's Pottage with broth of Carp; or other Fish-broth and Almonds; the Prince's Pottage with Pease-broth, wherein was seethed the Bones of Carp; Tortoise with Pease-broth; Mushrooms with Pease-broth, and Sols with the same; Smelts with good broth mingled with Almonds; Asparagus, with Pease-broth and Herbs; Lettuce with Pease-broth; Cabbage, and fried Bread, or Coleworts and Milk, with Pease-broth and a good deal of Butter.   

Pottage of Cabbage or Coleworts with Pease-broth.  
Having steeped your Pease all night, boil them the next day with Mace, an Onion stuck with Cloves, Pepper and Salt; when your broth is enough, dish it up, and garnish it with Cabbage or Coleworts sodden in Milk, with some pieces of fried Bread, boiled therewith.   

Pottage of Pumpkin.  
Boil your Pumpkin very well, then take some Chibbals, fry them and put them into your Pot, season your broth with Salt, and let it simmer again, then serve it up with Pepper and Nutmeg.   

Otherways.  
Boil it very well, then strain it through a strainer into a Pan, then put to it a pretty quantity of Milk, with some Butter, then soak your Bread, and serve it with Nutmeg, Pepper, and some beaten Cinnamon.   

Pottage of Turnips with White-broth.  
Having scraped your Turnips very clean, put them in a Pot with Water; when they are well boiled, season them with Salt, Nutmeg beaten, and a bundle of Herbs, and take them off the fire, and put to them some fresh Butter and stir it, then run it over with some Almond broth and serve it.   

Pottage of fried Turnips.  
Scrape them and quarter them, blanche and flower them; when they are dry fry them, then boil them in Water with a little Pepper and an Onion stuck with Cloves; if your broth be not thick enough, mingle some Flower with a little Vinegar and fry it, and put it to your broth.   

Pottage of Pease-broth.  
Take the clearest of your Pease-broth, and put it into a Pot, then fry some Sorrel, Chervil, and a little Parsley with Butter, put these into your Pot also, then season your broth, and let it boil, when it is enough, serve it with Parsley and Roots sodden together.   

Pottage without Butter.  
Take good store of Herbs, season them very well, seethe them with a crust of Bread, stove or soak, and serve them up.   

Pottage of small Vails.  
Take four or five Loaves, and make a hole in the top and take out the crumb, boil them, then fry them in butter, being filled with Milts of Carp, Mushrooms and broken Asparagus, then soak them leisurely on your Pottage, and let your garnish be the same with your fillings.   

Pottage of Muscles.  
Scrape and wash them well, then boil them in a Pan of Water, Salt, and an Onion, when they are boiled, take them out and pick them, taking off the shell to some and leaving it to others for to garnish, after they are thus picked pass them in a Pan with some Parsley; as for your broth, after it is settled, leave the bottom lest there be any gravel in it, then boil it, and when it boils, fry into it a little Parsley, with some fresh Butter, then soak your Bread, and garnish it with your Muscles; pouring on your broth.   

Pottage of Frogs.  
Having broken their bones and trust them, blanche them, and drain them very well, then lay them into a Dish till you have made ready some Pease-broth, fry into it a little minced Parsley with Butter; having boiled a while, put the Frogs into your broth, but take them out presently, then allay a little Saffron, and put it into your Pot, having soaked your Bread, garnish it with the Frogs.   

Pottage of Salmon.  
You must cut your Salmon into pieces and pickle them, then pass them in a Pan with some Butter, stick them with Cloves, than stew them between two Dishes with some Butter, a faggot of sweet Herbs, Sugar, White wine, a little Salt, large Mace, beaten Cinnamon and Pepper well beaten; then stove or soak them, then dry your Bread, and stove or soak it also with some other broth, garnish it with slices of Salmon, Figs, Dates or Prunelloes, and pour the sauce over it.   

Pottage of Bran.  
Take Wheat Bran the biggest you can procure, and boil it very well in Water, with one handful of Almonds, and a bundle of Herbs, than season it well, then pass it through a strainer, and boil it again, soak your Bread, and fill your Dish with this broth which you may whiten if you please.   

Pottage of Frogs with Saffron.  
Truss up your Frogs and boil them in broth, or with Pease-broth, and season them with Parsley, an Onion stuck with Cloves, and a sprig or two of Time, soak your Bread, and garnish it with your Frogs blanched and a little Saffron.   

Pottage of Frogs with Almonds.  
Having trust them up Cherry-like, fry them and stove them up between two Dishes, with a little fresh Butter, a drop of Verjuice, the juice of an Orange or Lemon, and season them with a bundle of Herbs; then to make your broth, boil some with Pease-broth, or Water, Salt, Parsley, Chibbals, a handful of stamped Almonds, after which strain them together, soak your Bread, upon which you may put a little of the Hosh of a Carp, fill up your Dish and garnish it with your Frogs, Lemon and Pomegranate.   

Pottage of Hops.  
Whilst your Pease-broth is boiling, pass some good Herbs in a Pan into it, let your Hops boil in your Pottage, after that they are whitened, a little before you serve them, take them up and put unto them some Butter, Salt, Nutmeg, Cinnamon, Vinegar, and very little broth; when it is well seasoned, stove or soak your Bread, garnish it with your Hops, and fill your Dish.   

Pottage of Parsnips.  
Make choice of those that are middle sized, scrape and wash them clean, then boil them with Butter, and a faggot of sweet Herbs, and season them with Salt, and a few Cloves, then take them up and peel them, than put them with Butter, and stove them, then soak your Bread, and garnish it with your Parsnips.   

Pottage of Leeks with Milk.  
Cut your Leeks very small, blanche and dry them, then boil them with clear Pease-broth, having boiled a while put in some Milk, Pepper, Salt, Cloves and Mace, then soak your Bread and garnish it with your Leeks.   

Pottage of Asparagus.  
Take Asparagus, and cut them not very short, then fry them in sweet Butter, Salt, Pepper, Nutmeg, Cinnamon, Mace, Parsley, and minced Chibbals, stove them all together, then make a broth of Pease or Herbs, which you must strain with the juice of Mushrooms, then soak your Bread and garnish it with your Asparagus.   

Pottage of Colliflowers.  
Having blanched them in fresh Water, put them into a Pot with good broth, or with Pease-broth well seasoned, with Butter, Salt and an Onion stuck with Cloves, after they are sod, so that they be not broken, soak your Bread, garnish it with your Colliflowers: it will not be improper to put into your Pottage, some Milk, Pepper and Nutmeg.   

Pottage of Rice.  
Boil your Rice with Water or Milk till it is burst; having seasoned your Rice, take out a part thereof to fry, and make a Pottage of what remains with Butter, Salt, Pepper, Nutmeg, and an Onion stuck with Cloves.   

Pottage of Barnicle.  
Dress your Barnacles, and lard them with Eel, roast them a very little, then put them into a Pot with Water, some Pease-broth, and a bundle of Herbs, when they are almost enough, pass some Turnips in a Pan, and put them to your Barnacles, thicken your broth with a little fried Flower, and a drop of Verjuice, than stove your Bread; and garnish it with your Barnicle.   

Pottage of Burts.  
Soak your Bread with the best of your broths, and garnish it with your Burts, being first fried in a Pan, and add thereto some Mushrooms, Capers and Sampire cut small, with broken Asparagus, and so serve them up.     


A Catalogue of those things that are usually served up on Good-Friday, with some Dishes that are only proper for that day.  
Pottage of Almond milk, Pottage of Turnips, Pottage of Parsnips, Pottage of Asparagus, Pottage of Pumpkins, the Dauphin's Pottage garnished with small pieces of Puff-paste, Pottage of Milk, the brown Pottage of Onions, Pottage of Pease-broth garnished with Lettuce and broken Asparagus, Pottage of Colliflowers, Potages of Rice garnished with dried Leaves, Pottage of green Pease, etc.  

The first course for Good-Friday.  
Red-Bets or Red-Parsnips cut square like Dice with brown Butter and Salt.  
Red-Beets cut into slices, fried and served up with white Butter.  
Red-Carrots stamped and passed in the Pan with Onions, crumbs of Bread, Almonds, Mushrooms and fresh Butter, all well allayed and seasoned.  
Red-Carrots fried with brown Butter and Onions.  
Red-Carrots cut into round pieces with a white Sauce, with Butter, Salt, Nutmeg, Chibbals, and a little Vinegar.  
White-Carrots fried, and Carrots fried in Paste.  
Carrots minced with Mushrooms.  
Tourts or Cakes made of Pistaches, Cakes of Herbs, buttered Cakes, and Almond Cakes.  
Parsnips with a white Sauce, and Parsnips fried with Butter.  
Serfisis with a white Sauce and Butter.  
spinach or Apples buttered or fried.  
Pap of Flower, pap of Rice and Almonds strained.  
Broken Asparagus fried and buttered.  
Fricasses of Mushrooms, Carrots and Pistaches served up warm with Sugar, and good store of Butter.  
Skirrets with white Sauce and Butter, and Skirrets fried.  
Pumpkins or Jerusalem Artichokes fried.  
Rice sodden till it burst, and mingled with Milk and Sugar.    

Other Dishes to be served on Good-Friday.  

Pottage of Health.  
THis Pottage must be made of Sorrel, Lettuce, Beet, Purslain, and a bundle of Herbs, you must boil them all together with some Salt, Butter, and the Lantamure or kissing crust of a Loaf, stoved or soaked, and so served up.   

Pease-Potage.  
Steep your Pease eighteen hours, then boil them in a Pot with a faggot of sweet Herbs, some Capers, and an Onion stuck with Cloves, serve it up, garnished with fried Be●ad.   

Pottage of Loaves.  
Take half a dozen of Loaves, and open them at the top, and take out the pith or crumb, then dry them by the fire, or make them brown in the Pan with fresh Butter, then soak them in broth made on purpose with Mushrooms, Pease-broth, Onion stuck with Cloves, and all well seasoned; garnish your Dish with your fried Bread, then fill it up with Artichokes, Mushrooms fried, and Asparagus, besprinkle your Pottage with juice of Mushrooms, and garnish your Dish round about with Pomegranates.   

Pottage of Sprouts of Coleworts.  
Boil them in Water, Salt, Pease-broth, Butter, Onion sticked, and a little Pepper, then soak your Bread, garnish it with your Sprouts, and fill your Dish therewith.   

Another very good Dish made of Barley.  
Take half a pound of perled Barley, and boil it till it gins to break, than put it into a Cullender, and set on your Skillet with other liquor, and when it boils, put in the Barley again, and let it boil till it be very soft; having strained the Water from it, take half a pound of blanched Almonds, and beat them in a Mortar, having beaten them a while, beat them over again with your Barley, then put to them some of the same liquor, some Sack, Rose-water, and season it with Sugar, Nutmeg, Cinnamon, and boil them all together over a chafing-dish of coals, than dish it with a ladleful of drawn Butter, and scrape on Sugar.   

Fried toasts.  
Take a couple of stolen twopenny loaves, and cut them in round slices through the loaf, then soak them in Sack and strong Ale on the one side, then dry them on a Pye-plate on that side, and do in like manner to the other side; then take a pint of Cream seasoned with Nutmeg and Cinnamon, and dip your toasts therein; your Pan being hot with clarified Butter, put them in and fry them brown on both sides, than dish them up, and pour on them Butter, Rosewater and Sack drawn together, lastly scrape on Sugar.   

Another very good dish proper for Good-friday.  
Take a pint of Flower, and put thereto half a pint of Cream, some Butter, Sugar, Cinnamon beaten, Nutmeg grated, and make it into a stiff paste with Rosewater, then roll them out into very thin ropes, and gauge them round your Pan, being first made hot with clarified Butter, fry them quick, but burn them not, then scrape on Sugar and serve them up.   

Another.  
Take three handfuls of Primrose-leaves, boil them and drain the Water from them, and mince them small with four Pippins pared and cored, season them with Cinnamon, and put to them a handful of dry Flower, a little Sugar, Cream and Rose-water; your stuff must be so thick, that it run not abroad; when your Pan is hot with clarified Butter, drop your ingredients in by spoonfuls, fry them crisp on both sides, dish them and scrape on Sugar.   

Another for any Friday.  
Take half a pound of Almonds blanche, and pound them, and as they are a pounding, put in some Rose-water to keep them from oiling, strain them into Cream, then take Artichoke bottoms and Marrow, your Cream being boiled with Dates, Sugar, whole Cinnamon, large Mace and Nutmeg, your Cream being cold, put it into a Dish garnished with Paste on the brims, then put on your Artichokes and Marrow, and bake it for a quarter of an hour, then take out the whole Spices and serve it up.     


All manner of Potages for Fasting-days out of Lent.  

Pottage of Craw-fish.  
HAving cleansed your Craw-fish very well, boil them with Wine Vinegar, Salt and Pepper; when they look red pick the feet and tail, and fry them with sweet Butter, then take the bodies of your Craw-fish, and pound them very well with Onions, Cloves, Mace, Ginger, Pepper, Salt, hard Eggs, and the crumbs of white Bread, let them soak in good broth made of Herbs, or clear Pease-broth; having boiled these together, strain them and set them before the fire, then take some Butter with minced Parsley, fry it and put it into your Pottage, which you must be mindful to season well, your crusts being soaked, put on the hash of a Carp, with the juice of Mushrooms, fill up your Dish, and garnish it with the feet and tails of your Craw-fish, with Pomegranates, and the juice of Lemons.   

Pottage of Snails.  
You must first wash your Snails in many waters, than put them into an earthen-Pan or wide Dish, and put to them as much Water as will cover them, than set your Dish over a Chafing-dish of coals; having boiled a while, take them out of the Shells and scour them with Water and Salt four or five times, then let them boil a little while in a Pipkin with Water and Salt, then take them up and lay them in a Dish with some very good Salad Oil, when the Oil boils, put in some sliced Onions, fry them and put the Snails to them, and stew them well together; then take the Snails, Oil and Onions, and put them into a Pipkin together sizeable for them, and put as much Water to them, as will be sufficient to make a Pottage with some Salt, and let them stew four hours, then mince some sweet Herbs, as Time, Penniroyal, Parsley, etc. having minced them very well, pound them to a green Sauce, and put in some crumbs of Bread soaked in the Pottage with a little Saffron and beaten Cloves, put all to the Snails, and give them a walm or two: when you serve them up, squeeze in the juice of a Lemon, put in Vinegar also, and a clove of Garlic among the Herbs, serve them up on Sippets: This is a most excellent Pottage.   

Pottage of Carp.  
Having boned the Carp, set him aside and take the bones and boil them in Pease-potage, with some Onions, hard Eggs, and the crumbs of white Bread; having boiled strain them, then fry them with Parsley, and put them in the broth again; then dry and soak your Bread; after this take the flesh of your Carp, hash it, and when it is boiled, lay it on your Bread, then pour on your broth, filling your Dish, and sprinkle it with the juice of Lemon and Mushrooms.   

Pottage of Tenches.  
You must bone your Tench in the same manner as you did your Carp, then take the flesh and mince it very small, and farce it, seasoning your farcings well, and close up the hole wherein they were put; your Bread being soaked, garnish it with your Tenches, and pour on your broth, it matters not whether the broth be made of Pease, Turnips, Herbs, Tenches, Amonds, Carp or Craw-fish.   

Pottage of French Barley.  
Having picked and cleansed your Barley very well from dust, put it into boiling Milk, being boiled down, put into it large Mace, Cream, Sugar, and a little Salt, boil it indifferent thick, than put it into a Dish, scrape on Sugar and serve it.   

Pottage of Carp farced.  
Separate the bones from the flesh, then farce them with their own flesh, and close up the hole neatly, through which you conveyed your Farcing; then put them into a Dish of broth, and stew or boil them, add thereunto Butter, Chibbals, Verjuice, large Mace, a faggot of sweet Herbs and Pepper; then take your bones and boil them, and having boiled a pretty while strain the broth, and put it to your Carp, then soak your crusts, and lay your Carp thereon, pouring the Pottage upon it, garnish it with Capers, Pine-seeds and Mushrooms.   

Pottage of roasted Carp.  
Press your Carp, and slit them on the top, then melt some Butter, and endore your Carp therewith, then put it on the Gridiron and broil it. Then take some Turnips, and cut them in two, whiten, flower and fry them, than put them into some Pease-broth or Water, season them and let them boil, then soak your Bread; and lay your Carp thereon with Butter, Parsley, Chibbals, and a little Vinegar, then garnish it with the Turnips, Sampire, and a few Capers.   

Gruel Pottage.  
Having picked your Oatmeal very well, boil it over a soft fire, when it is tender, strain it through a Strainer, than put it into a Pipkin with some Spring water, make your Pottage pretty thick of the strained Oatmeal, and add thereto some Raisins of the Sun well picked and stoned, some large Mace, Salt, with a small faggot of sweet Herbs, Rosewater and Saffron, set it a stewing on the fire with some Sugar; when it is near upon enough, put to it some Butter with the yolks of Eggs strained.  
Or you may take Oatmeal and chop some Herbs amongst it, than put them into boiling liquor, with some Raisins or Currans, or both, and when it is boiled to an indifferent thickness put Butter to it.  
Or you may only take Oatmeal, a bundle of sweet Herbs minced small, with some Onions and Salt, boil these together, and season them with Butter.   

The Queen's Pottage.  
You may take your choice whether you will have Carp or Tenches, then boil them with Water, Salt, an Onion, Parsley, hard Eggs, and the crumbs of a white Loaf, when they have boiled a while, strain your broth, and put it into another Pot with some Butter, then take some Almonds, blanche them and pound them, and mingle with one moiety of your broth; having boiled a while, strain them, and put in an Onion stuck with Cloves, than set it over a gentle fire, then soak your dish with a little of your first broth, and fill up your dish with White-broth, with the yolk of an Egg allayed with Verjuice, and the juice of Mushrooms, let it not be too thick, serve it garnished with Lemon and Pomegranate.   

The Duchess of Anjou 's Pottage.  
Take the bones of a Carp, and boil them in Pease-broth that is very clear, with the yolks of Eggs, a bundle of Herbs, and all well seasoned, then dry a loaf and soak it, and fry into it some hash of Carp, and juice of Mushrooms, Melts, Livers of Eel-pouts, and all manner of sweet Herbs, dish it up, and garnish it with Pomegranate and sliced Lemon.   

Pottage of Tortoise.  
Cut off their heads, boil them and take the flesh out of the shell, and cut it into pieces, then pass them in a Pan with Butter, Parsley and Chibbals; having thus past and seasoned them, put them into a Dish, and let them soak over a Chafing-dish of coals with some broth, be careful in the removing of the gall when you cut your Tortoise in pieces, your Bread being soaked, garnish it with your Tortoise, and place Sparagus broken about your Dish, Mushrooms, slices of Lemon or Oranges.   

Pottage of Wheat.  
Take a quantity of Wheat and wet it, than put it into a bag, and beat it with a wash beetle, being huled and cleansed from the dust, boil it over night, and let it soak on a soft fire till the morning; then being ready to use it, take as much as you think convenient, and put it into a Pipkin or Skillet with a proper quantity of Milk, and boil it with Mace, Salt, Cinnamon, Saffron and the yolks of two or three Eggs, boil it thick, scrape on Sugar and serve it.   

Pottage of Mushrooms farced.  
Take your youngest and freshest Mushrooms, wash them very well, and boil them in Water with an Onion stuck with Cloves, and a sprig or two of Time, season your broth, boil it, strain it, and put it into a Pot, then pass your Mushrooms in a Pan, with Butter, Parsley, Pine-apple-seed, with Capers, and put them into the Pot again and let them simmer; then soak your Bread, and lay it on a bed of a hash of Carp, then fill it up by degrees with your other materials, after it is filled garnish your Pottage with your Mushrooms farced, with the same farce wherewith you made your hash between two Dishes, and with Melts, garnish your Dish with Pomegranate or sliced Lemon and serve it.   

Pottage of Rice.  
Having picked your Rice clean, and taken the dust from it, wash it and boil it in Milk; having boiled a while, put to it some Cream, large Mace, whole Cinnamon, Salt and Sugar, boil it on a moderate fire, scrape on Sugar and serve it.  
You may boil your Rice, and stran it with Almond Milk, seasoning it as you did the former.   

Pottage of Sols farced.  
Take your Sols and fry them till they are three quarters enough, then open them along the bone, and separate the flesh from it, then take Melts, Oysters, Capers and Mushrooms, and pass them in a Pan with Parsley and whole Chibbals, than stuff or farce your Sols with these ingredients; then soak them in broth, fresh Butter, the juice of a Lemon or Verjuice, then soak your Bread in fish-broth, and garnish it with your Sols, Mushrooms, and their juice, Melts, and slices of Lemon.   

Pottage of Milk.  
Take whole Oatmeal and pick it clean, then put it into a Pipkin of boiling Water, when it is very tender, put in Milk or Cream, Salt and fresh Butter with a little beaten Nutmeg and Cinnamon.   

Pottage of Ellicksander.  
Take Oatmeal, pick it and cleanse it, then chop amongst it some Ellicksanders', when your Water boils, put in your ingredients with a little Salt, let it boil moderately, and not too thick, and when it is enough, put some Butter to it.   

Pottage of Smelts.  
Having made a broth either of Almonds, Fish, Mushrooms or Pease-broth well seasoned, take your Bread and soak it, and pour a little White-broth over it, of yolks of Eggs allayed with Verjuice, and the juice of Mushrooms; then take a quartern of Smelts, or what quantity you think fit, fry them in Butter wirh Parsley and Chibbals, and garnish your Dish with them, adding Pomegranates and Lemon.   

Pottage of Pease.  
Shell a quantity of green Pease, and put them into a Pipkin of fair boiling Water, then put in your Herbs, some Oatmeal and Salt, let them boil moderately, and not too thick, and when they are enough, put some Butter to them.  
You may boil them in Milk or Cream, putting to them some sprigs of Mint, with a little Salt; if not thick enough, put in some Milk and Flower well tempered together, with the yolk of an Egg.   

Pottage of Asparagus.  
Take a good quantity of Herbs with crumbs of Bread, season them well and boil them, then take them up, drain and fry them, after they are fried, put them in the Pot again, then soak your Bread, and garnish it with Asparagus, which you must have ready boiled with Salt, drained and seasoned with Butter, Salt, Cinnamon, and Nutmeg, over all strew your broken Asparagus which is fried, and serve it.   

Pottage of old dry Pease.  
Take a quantity of Seed-pease which are the best, pick those that are wormeaten from the rest and wash them; then put them into boiling liquor, being tender boiled, take out some of them and strain them, and set them by for your use, than season the rest with Salt, a bundle of Mints and Butter, let these stew leisurely, and strew some Pepper over them.  
Put Salt to your strained Pease-potage with large Mace, a bundle of sweet Herbs, and some pickled Capers, stew them well together, lay in the bottom of your Dish slices of bread, and grated manchet to garnish it.   

Pottage of Fish-harslets.  
Bone a couple of Carp, and hash them with Butter, and good store of sweet Herbs, then take the bones and boil them in any sort of broth with a faggot of Herbs, Butter and Salt; then take the skin of your Carp, and make thereof some Harslets, then lay these over your seasoned hash, and roll them up like small Chitterlings; after they are thus rolled up, seethe them in a Dish with Butter, a little Verjuice, and a Chibbal, then soak your bread and garnish it with your Hash and Harslets, and lay a top Mushrooms and broken Asparagus.   

A very good Pottage.  
Put Water in a Pipkin and boil it, then strain some Oatmeal and put to it, with large Mace, whole Cinnamon, Salt, a bundle of sweet Herbs, some strained and whole Prunes, with some Raisins of the Sun, being well stewed on a soft fire and pretty thick, put in some Claret and Sugar, serve it in a deep Dish and scrape on Sugar.   

Pottage of Lettuce farced.  
Blanch your Lettuce in fresh Water, then make a Farce either of Herbs or Fish, and having farced them with it, let them soak in a Pot with some Pease-broth, season them well with Salt and Butter, and an Onion stuck with Cloves, soak your bread, and garnish it with your Lettuce which you must cut in halves.   

Pottage of Cabbage.  
Blanch or whiten your Cabbage or Coleworts, having first cut them into quarters, than put them into a Pot of Water with store of Butter, Salt and Pepper, with an Onion stuck with Cloves; when they are well boiled, put to them some Milk, then soak your bread, and garnish it with your Cabbage or Coleworts.   

Pottage of Onion.  
First have a Pipkin of boiling liquor over the fire, then fry good store of sliced Onions; and put them into the Pipkin with what they were fried in, also some Pepper and Salt, being well stewed together, serve them on Sippets of French-bread.   

Pottage of Pumpkin.  
Having cut your Pumpkin into pieces, boil it with Water and Salt; after it is well boiled, strain it and put it into a Pot with an Onion stuck with Cloves, fresh Butter and Pepper, soak your bread, and allay the yolks of four Eggs, and pour them over your broth, so serve it.  
Or thus; cut and boil your Pumpkin, as aforesaid, then put it through a straining-pan with some Milk, and boil it with Butter, season it with Salt, Pepper, Cinnamon and an Onion stuck with Cloves; you may, if you please, serve it with yolks of Eggs allayed, or without them.   

Pottage of Almonds.  
Take half a pound of Almond-paste, or what quantity you please, and mingle it with new Milk, then have a quart of Cream boiling in a Pipkin or Skillet, then put in the Milk and Almonds with some Mace, Salt and Sugar, serve it on Sippets of French-bread, and scrape on Sugar.  
Or you may strain your Almonds with fair Water, and boil them with Salt, Mace and Sugar, adding some yolks of Eggs dissolved in Saffron.   

Pottage of Turnips.  
You must first scrape and wash them very clean, then cut them into quarters, whiten them and boil them in Water, Butter, Salt, and an Onion stuck with Cloves, after they are boiled enough, soak your bread, then put on your Turnips with good store of Butter.  
Or having fitted them for the Pot, as aforesaid, cut them in halves, blanche and flower them, then pass them in a Pan with refined Butter; when your Turnips are brown, take them from the Butter, and put them into a Pot with some Water or Pease-broth, let them boil a pretty while, and forget not to season your broth, then soak your bread, and garnish it with your Turnips, Grapes and Capers.   

Pottage of green Pease.  
Pass your Pease in a Pan with melted Lard, but be sure that it be very new, then set them a soaking in a small Pot, well seasoned with Parsley and Chibbals, then soak a Loaf with some Herb-broth, or old Pease-broth, then garnish it with green Pease.  
Or you may take the biggest and strain them, after you have boiled them very tender, then fry some Parsley and Chibbals into it minced small, season it well, put some Capers into it, and garnish it with fried bread.   

Pottage of Cucumbers farced.  
Take Cucumbers, pair them and hollow them, then whiten them, and having drained them, make a farce of Sorrel, yolks of Eggs and their whites, season them and pour them into your Cucumbers, after this put them into some Water or Pease-broth; having boiled them a while, season them as you shall think fit with Capers, then soak your bread and garnish it with your Cucumbers cut into quarters.   

Pottage of Oysters.  
Blanch your Oysters very well and flower them, then pass them in a Pan with a little Parsley, then soak them in a Pot, then soak your bread also in other broth, when it is well soaked, garnish it with your Oysters, whereof some must be fried; you must put to the fried Oysters, Pomegranates, and sliced Lemon for the garnish.   

Pottage of Salmon.  
Take a Rand of Salmon, and cut it into pieces, then pass it in the Pan, after that soak it a little while in White wine and Sugar, then soak your bread in well seasoned broth; after your Fish hath boiled a little, lay it on your Bread with the broth.  
Or you may take the Jowl, or any other part of the Salmon, and having cut it to pieces and fried it, season it with Nutmeg, Salt, Ginger and Pepper, then boil it in White wine and Sugar, with a little Vinegar, a faggot of sweet Herbs, Chibbals, and some blades of large Mace; after it hath boiled a while, put in some of your best broth, garnish it with Oysters, yolks of Eggs boiled hard, minced fine with fried Parsley, Mushrooms, Pomegranate and sliced Lemon.   

Pottage of Frogs with Saffron.  
Having trussed your Frogs, boil them in Pease-broth, and season them with Parsley, an Onion stuck with Cloves, and a sprig or two of Time; then soak your Bread, and garnish it with your Frogs whitened in fresh Water, adding thereto the yolks of Eggs or Saffron.   

Pottage of Bran.  
Take your largest Bran, and order it as you are directed in the title of Bran-Potage, in the Table of Potages for Lent; only for Fasting-days out of Lent, you may put into your Pottage some Eggs allayed with Verjuice, let your garnish be passed called Fleurons.   

Pottage of Hops.  
Take good store of sweet Herbs, chop them indifferent small, and add to them the crumbs of a White-loaf, then boil them in fair Water, then take them up, drain them and pass them a little in the Pan, and put them into the Pot again, then take Parsley and fry it in Butter with a bundle of Herbs, and put it into your Pot, then boil your Hops with Water and Salt; being boiled enough, drain it and put Butter to it, then soak your Bread, and serve your Pottage whitened with yolks of Eggs allayed in Verjuice.   

Pottage of Raspberries.  
Take the yolks of half a dozen Eggs, and allay them with the juice of a pint of Raspberries, then put over a pottle of Milk, and when it boils, pour in your ingredients aforesaid, stir it very well, season it with a little Salt, than dish it and garnish it with Raspberries.   

Pottage of Parsnips.  
Let those you choose be of the middle size for thickness, then cleanse them, then boil them with Butter, and a faggot of sweet Herbs, season them with Salt, and an Onion stuck with Cloves, then take them up, being boiled enough, and peel them, than stove them with Butter and a little broth, by which means your broth will be thickened, then soak your Bread, garnish it with your Parsnips, and fill your Dish with the Pottage.   

Pottage of Leeks.  
Take the white end of your Leeks and cut them small, then take other whites and cut them into lengths for garnish, boil these tied together, and your chopped heads of Leeks in Pease-broth; being enough, soak your Bread, garnish it with your Leeks, and strew on the top your Leeks cut in lengths.  
You may either whiten your Pottage with yolks of Eggs allayed with Verjuice, or put therein some Milk and Pepper. If you serve them without whitening, boil them in Pease-broth, otherwise in Water, and put to them some Capers, Broom-buds, Pine-apple-seed, and Sampire cut small.   

Pottage of Barnicle farced.  
You must uncase or skin your Barnicle, then take the flesh and mince it well with Butter, Mushrooms, yolks of Eggs, Salt, Cinnamon beaten, Cloves, Mace, Ginger, Pepper, fine Herbs, as Parsley, Chibbals and Time, with some raw Eggs, to bind the flesh, then farce your Barnicle, and close it up with a Skuer or a Thread, put it in the Pot, and boil it with Pease-broth the clearest you can get, and boil it well, then garnish your Bread therewith after it is soaked.   

Pottage of Eel-pouts.  
Take your Eel-pouts, flower and fry them, then soak your Bread in the best of your broths, and garnish it, and your Pottage with them; then strew on Mushrooms, Asparagus, Melts, and whiten them with Almond-broth, or the broth of Craw-fish.   

Pottage of broken Asparagus.  
Having dried your crusts, soak them in the best of your broths, then garnish them with your Asparagus and Mushrooms, with some Asparagus at length.   

Pottage of Colliflowers.  
Whiten your Colliflowers a little, then boil them, and season them well, soak your Bread in what broth you have, and garnish it with your Colliflowers fried in Butter, Salt and Nutmeg, sprinkle your Pottage with Almond-broth.   

Another very good Pottage.  
Peel half a dozen Onions, mince them and boil them with Water and Butter, after they are throughly boiled, strain them through a linen cloth, and seethe some Fidels in the broth, than season them with Salt and Pepper, after they are boiled soak your Bread, and garnish it with them.   

Pottage of Rice.  
Blanch your Rice, and when it is very clean from dust, burst it in Milk, then strain it, after that season it, and serve it garnished with Fleurons or Puff-paste round the brims of the Dish. There is a very good Pottage of Milk to be made the same way, serving it sugared, and garnished with some Suckets sliced or Macerons.   

Pottage of green Pease-broth.  
Boil your Pease but a very little, than pound them in a Mortar, and strain them with the broth of Herbs well seasoned with a bundle of Herbs, then take Chibbals, Parsley and Butter, all being fried together, throw it into your Pease-broth, garnish it with Lettuce well cleansed, Succory, Cucumbers and small Pease fried and sod with Butter, Salt and Pepper, and you may add the bottoms of Artichokes.   

Pottage of common Pease served green.  
First boil your Pease in Water, then take the clearest of your Pease-broth, and when you intent to use it, fry into it Parsley, Charvel, young Sorrel, Butter, Bran and Capers, then boil them thus seasoned, garnish your Dish with fried Bread.   

Pottage of Barnicle with Turnips.  
Dress your Barnicle, and lard it with Eel or Carp, then fry it, then boil it with half Water, and half Pease-broth, well seasoned with Butter, and a bundle of sweet Herbs; when it is almost boiled, cut your Turnips, flower and fry them with Butter, when they are very brown, put them into the Pot with your Barnicle, if your Pottage be not thick enough, fry a little Flower into it, some Capers, Sampire cut small, Pine-apple-seeds, the pulp of a Lemon cut small, and a drop of Vinegar; when it is boiled enough, soak your Bread, and garnish it with your Barnicle and Turnips.  
If you would not have your Turnips to be seen, strain them and season them with a bundle of Herbs, an Onion, and some sweet Butter, then garnish your Pottage with Mushrooms and Artichokes.   

Pottage of Leeks with Pease-broth.  
Whiten your Leeks a little, and boil them with Pease-broth well seasoned with Butter and Salt, then soak your bread, and garnish it with your Leeks; in the whitening, alloy some yolks of Eggs with broth, and pour it on them; you may add some Milk to them well seasoned, after that your Leeks are well boiled.   

Pottage of Burt.  
Take the tails and heads of your Burts and half fry them, than put them into Castrolle with a very long Sauce well thickened, then soak your Bread with some of the best of your broths, and garnish it at the top with your Burts, with Mushrooms and Capers. If you have no Fish-broth, then use your Pease-broth.   

Pottage of Herbs garnished with Cucumbers.  
Take all manner of Herbs that are used for Salads, and take also a bundle of sweet Herbs, as Time, Penniroyal, sweet Marjoram, Savory, etc. and soak them with Butter over a soft fire, and by little and little pour into them warm Water; after they are well seasoned and boiled, put in the first cut of a Loaf with an Onion stuck with Cloves, the pill of an Orange minced, and some Capers, and garnish it with boiled Lettuce, you may boil some Pease among the Herbs, and strew over all some Cucumbers.   

Pottage of Onion and Milk.  
Take some Onions and cut them thin, then fry them brown in Butter, after this boil them in a little Water well seasoned with Salt and Pepper; when it is enough, put Milk to it and boil it, then garnish your soaked Bread therewith.   

Pottage of Vives or Sea-dragons.  
Cleanse them very well, then boil them with Pease-broth, and some White wine, and a faggot of Herbs all well seasoned, then take out your Sea-Dragons, and put them with Ragoust (that is a Sauce prepared with a high quick or sharp taste) let them soak very well with Salt, fresh Butter, minced Capers and Anchovies, then pass the broth through a strainer, and boil it with fresh Butter, Paste, Parsley, and minced Capers, then soak your Bread, and lay over it Mushrooms, then garnish it with your Sea-dragons.   

Pottage of Mushrooms farced.  
It is made after the same manner as that of the Duchess of Anjou in the Table of the Potages for Lent, garnish it with Mushrooms farced, and with Melts, fill it up with the best of your broth, and serve them up.    

Cawdles, Soops, Drinks, etc.  

Almond Cawdle.  
TAke a pound of Almond-paste, and strain it with a quart of good strong Ale, then boil it with slices of fine Manchet, large Mace and Sugar; when it is almost enough, put in half a pint of Sack.   

Oatmeal Caudle.  
Boil a quart of strong Ale and scum it, then put in Oatmeal and sliced Bread, so much as will not make it too thick, with some Mace and Sugar, then dissolve the yolks of half a dozen yolks of Eggs in a quarter of a pint of Sack, or instead thereof use Claret or White wine, then put in a little grated Nutmeg, give it a walm or two and dish it.   

Egg Caudle.  
Take a pint and a half of good strong Beer, put it over the fire and scum it, then put in four blades of large Mace, a sliced Manchet and Sugar, the yolks of Eggs dissolved in Claret, let it boil a little and dish it.   

Sugar-Sops.  
Take what quantity of Beer or Ale you think fit, boil it and scum it, then put to it some Currants (or none at all) slices of fine Manchet, large Mace, Sugar or Honey.   

Aleberry.  
Having boiled your Ale and scumed it very well, put in some Mace, the bottom of a Manchet, boil it well, and sweeten it with some Sugar.   

Butter'd-Ale.  
Having scummed your Ale very well, put therein some Liquorice and Anniseeds, boil these well together, then have in readiness, either in a flagon or a quart Pot, some yolks of eggs well beaten, with some of the aforesaid Ale, and some good Butter, then strain your buttered Ale, put it into your Flagon, and brew it to and fro with your Butter and the Eggs a pretty while.  
Or thus you may do it: Take some Ale, put it in a Skillet, and when the scum riseth take it off; then take the yolks and whites of Eggs, and beat them in a quart Pot with their shells, with some Butter, Nutmeg and Sugar, being well brewed drink it, it is best taken going to bed.  
Others take Ale and strain it with the yolks of Eggs, and so set it to the fire in a Pewter Pot, adding thereto a good quantity of Sugar, some beaten Nutmeg, and as much Cloves with some beaten Ginger.   

An excellent Gruel.  
Boil fair Water in a Skillet, and put thereto grated White-bread, good store of Currans, Mace and whole Cinnamon; being almost boiled, and indifferent thick, put in a little Sack, some Sugar, and some strained yolks of Eggs, you may put to it some Butter.   

Another as good as the former.  
Take a pottle of Water; a handful of Oatmeal of the biggest size, picked and beaten in a Mortar, then let it boil; when it is half boiled, put in two handfuls of Currans well washed, a faggot or two of sweet Herbs, half a dozen blades of large Mace, a little sliced Nutmeg, and you may infuse a grain of Musk a little while therein; when it is boiled, season it with Rosewater, Sugar and a little drawn Butter.   

Punnado.  
Take three pints of Spring-water, and set it over the fire, then cut a French roll into slices, and put it therein; having first dried them in a Dish on a few coals, add also two handfuls of Currans well cleansed, a little large Mace; when it is boiled, season it with Sugar and Rosewater, with a little Salt, rub the bottom of your Dish with Musk.   

Lemon Cawdle.  
Take a pint and a half of White wine, and the like quantity of Water, and boil these together, then take a Manchet and cut it into thin slices, and put it into your Pipkin with some large Mace, then beat into it the yolks of three Eggs, let it boil a little while to thicken it, then squeeze the juice of four Oranges or Lemons into it, and season it well with Sugar and Rosewater.   

Barley Gruel.  
Take a quarter of a pound of Barley, and let it boil in three or four Waters, than pound it in a Mortar; after this boil it again with an ounce of Hartshorn, ever allowing four ounces thereof to a pound of Barley; having boiled about two hours, strain it through a strainer, then boil it again with a quarter of a pound of Currans, with a faggot of cooling Herbs, as Sorrel, Strawberry-leaves, and Violet-leaves, with a little Time, also three or four blades of Mace, with some juice of Sorrel; when it hath taken three or four walms, remove it from the fire, and squeeze into it the juice of two Lemons, season it with the infusion of Musk in Rose-water with a little Salt; if you make this Gruel to serve to the Table, add unto your aforementioned materials sweet Herbs instead of the faggot of cold ones, but if you intent it medicinally, follow the former prescription, and assure yourself there is nothing better for one in a Fever.   

Pearmain Cawdle.  
Take Milk and make a clear Posset thereof with white wine, then take some sliced Pearmains, and boil them in your Posset; being boiled enough, strain them as long as the Apple will run, than set it on the fire again with blades of large Mace, then thicken it with the yolks of Eggs, and season it with Sugar, and the infusion of Musk in Rosewater.   

A Coventry Posset.  
Have ready in a Pot, Bowl or Basin some warmed Sack, Claret, Beer, Ale or juice of Orange, then take your Milk, after it hath boiled in a clear scoured Skillet, and pour it into your Pot, Bason or Bowl, but let not your Milk be too hot, for that will cause the Curd to be very hard, than Sugar it.  
Or you may beat what quantity of Sorrel you think fit, and strain it with either Sack, White wine or Ale, then boil some Milk, as aforesaid, and let it stand a little to cool, and so pour it into your Vessel, and scrape on Sugar.     



Lemonade a-la-mode de France.  
THe French make a Lemonade several ways, sometimes by taking two handfuls of Jalsomine, and infuse it in a pottle of Water, letting it steep twelve hours, to every quart of Water put six ounces of Sugar: you may make it of Orange-flowers or Gillyflower after the same manner.  
Or take some Lemons, cut them and take out the juice, than put it in Water, as aforesaid; then pair another Lemon, and cut it into slices, put it among the juice with a due proportion of Sugar.   

White and Red Hypocrast.  
Take three quarts of the best White wine you can get, half a pound of Sugar, an ounce of Cinnamon, some leaves of sweet Marjoram, two or three whole corns of Pepper, strain these through your straining bag with a grain of Musk, and four or five slices of Lemon you must add; let these infuse together three or four hour: if you will have your Hypocrast red, use Claret wine.    


Vinegar several ways to make it.  
FIll a Ferkin or a lesser Vessel three quarters full of White wine, then lay it unstopped in some hot place against the Sun.  
If you will make Vinegar in haste, take White wine, and put it into an Earthen-pot, and stop the mouth with Paste, then boil it in a Brass-pan, and in half an hour it will be sour; or you need not boil it all, but only put to it a Beet-root, Meddlers, Services, Mulberries unripe, Flowers, a slice of Barleybread hot out of the Oven, or the blossoms of Services in their season, which you must dry in the Sun in a Glass-Vessel in the same manner as you do Rose-Vinegar, then fill up your glass with Claret or White wine, and set it in the Sun, or a Chimney corner by the fire.  
Thus you make Vinegar of sound Wine, but if you will make it of what is corrupted, first boil it till one third be consumed, and scum it very clean, then put it up into a Cask, and put some Churnel, then stop your Vessel very close, and in a little time it will be very good Vinegar.   

Ale-eager.  
Take what quantity of strong Ale of the first running as you shall think fit, set it a cooling, than head it very throughly with Barm; after this tun it up in a Firkin, and lay it in the Sun; then take four or five handfuls of Beans, and parch them in a fireshovel, first splitting them in the middle, put these into your Vessel, as hot as you can, with a handful of Rye-leaven, and a good handful of Salt strained, then stop your barrel with Clay, and let it stand in the Sun from May to August.   

Rose-Vinegar, or Elder-Vinegar.  
Keep Roses or Elder-flowers dried, and put them into several Glasses, and fill them up with White wine or Claret, and let them stand in the Sun, or by the fireside; as your bottles are empty, fill them again with wine and fresh flowers.   

Pepper-Vinegar.  
Fill your bottle with Wine, and infuse therein some whole Pepper tied up in a cloth, for the space of eight days.   

Wine-Vinegar in balls.  
Take Bramble Berries when they are half ripe, dry them and make them into powder, then with a little strong Vinegar make it into balls, and dry them in the Sun; when you would use them, beat up the balls with some White wine or Claret, first warmed, and it will speedily become good Vinegar.   

Verjuice.  
Take Crabs as soon as the kernels turn black, and lay them in a heap to sweat, then clear them from their stalks or rottenness, then stamp them in a long trough to mash with stamping beetles; when you have stamped them very well, strain them through a course haircloth into your Barrel or Hogshead.    


How to draw Gravy.  
WHen your meat is about half roasted, put underneath it a Dish with good store of Onion-broth, which you must make by taking a pottle of strong broth, with a dozen Onions sliced and infused therein, then cut and slash your meat, when you think the Gravy will best run; so lad your broth on the meat to draw down the Gravy, you may add to it a little White wine or Claret: when your flesh is roasted, take it off the spit, and press it very well, then put to your Gravy some Oyster liquor, a little Nutmeg, and to every quart of Gravy four Anchovies: this Sauce will be much required in Feasts for most dishes, especially your Range.    


How to draw Butter.  
TAke half a pint of strong broth, and put it into a Pipkin, and break into it two pounds of Butter, than set it over the fire, and keep stirring of it with your ladle, then break in three pound more, or as much as you have occasion for, adding liquor proportionably, stir it continually till all be dissolved, and that it looks white, thick and smooth; if it chanceth to look yellow, and it is curdled, you will hardly recover it.   

How to recover Butter when it is turned to Oil.  
Take a Pipkin and put therein a ladleful of strong broth, and put thereto half a pound of Butter broken in pieces, having drawn it white, put in your Oily-butter, keeping it stirring as you pour it in leisurely, and be sure not to overpower your other Butter with what is Oily.   

Another way in case of necessity.  
Having no other Butter in the house than what is turned oily in the melting, you must then let it settle in some cool place for a little time, then pour out the most oily part, leaving the dregs and whey behind, then add a little broth to the said dregs, and put it on a hot heap of coals, ladle it well till it become to drawn Butter in a body, then take it off the fire, and keep it still stirring; in the mean time pour in the Oily-butter very softly, then set it on the fire again, still stirring it till it become strong, thick and white.     

Ancient and Modern terms of Art for Carving Fish or Flesh.  

BArb a Lobster.  
Tame a Crab.  
Undertench a Parch-piss.  
Tranch a Sturgeon.  
Transon an Eel.  
Fin a Chevin.  
Culmon a Trout  
Tusk a Barbel.  
Side a Haddock.  
Splay a Bream.  
Sauce a Tench.  
Splat a Pike.  
Sauce a Place or Flounder.  
String a Lamprey.  
Chine a Salmon.  
Tyre an Egg.  
Timber the fire.  
Thigh a Woodcock or any other small Fowl.  
Border a Pastry.  
Mince a Plover.  
Wing a Partridge or Quail.  
Alloy a Pheasant.  
Untach a Curlew.  
unjoint a Bittern.  
Disfigure a Peacock.  
Display a Crane.  
Dismember a Heron.  
Unlace a Coney.  
Trush a Chicken.  
Unbrace a Mallard.  
Spoil a Hen.  
Sauce a Capon.  
Lift a Swan.  
Break a Dear.  
Thigh a Pigeon or Wood-quest.  
Rear that Goose.  
Leach that Brawn.  
Cut up a Turkey or Bustard.  
Break an Egript.  
Untach Brew.   

Particular Instructions how to Carve according to these terms of Art.  

Thigh a Woodcock.  
YOu must raise the Wings and Legs of a Woodcock, as you do a Hen, only you must open the head for the brains, and as you thigh your Hen, so must you a Snite and Plover, also a Curlew, saving he must have no other Sauce but Salt.   

Break a Sarcel.  
Take a Sarcel or Teal, raise his Legs and Wings, and no Sauce but Salt, so must you untach a Brew, with no other Sauce but Salt.   

Vnjoynt a Bittern.  
You must raise his Wings and Legs, and no other Sauce but Salt, so you must break an Egrypt with no other Sauce but Salt.   

Dismember a Heron.  
Take a Heron and raise his Wings and Legs, and sauce him with Vinegar, Mustard, Powder of Ginger, and some Salt.   

Display a Crane.  
Take a Crane and unfold his Legs, then cut off his Wings by the joints; after this take up his Wings and Legs, and sauce him with Vinegar, Salt, Mustard, and beaten or pulverised Ginger.   

Wing a Partridge or a Quail.  
Raise his Legs and Wings, and Sauce him with Wine, pulverised Ginger, and a little Salt; a Pheasant you must serve in like manner, but with no other Sauce but Salt.   

Sauce a Capon.  
Take a Capon and lift up his right Leg and right Wing, and so array forth and lay him in the Platter, serve your Chickens in the same manner, and sauce them with green Sauce or Verjuice.   

Unlace a Coney.  
Turn the Back downward, and cut the flappes or apron from the Belly or Kidney, then put in your knife between the Kidneys, and loosen the flesh from the bone on each side, then turn the belly downward, and cut the back cross between the wings, drawing your knife down on each side the backbone, dividing the legs and sides from the back, pull not the leg too hard when you open the side from the bone, but with your hand and knife neatly lay open both sides from the sent to the shoulders, then lay the legs close together.   

Unbrace a Mallard or a Duck.  
Raise up the pinions and legs, but take them not off, and raise the merrithought from the breast, than lace it down each side of the breast with your knife, rigling your knife to and fro, that the furrows may lie in and out.   

Dismember a Heron.  
You must take off both the Legs, and lace it down the breast on both sides with your knife, then raise up the flesh and take it clean off with the pinion, then stick the head in the breast, and set the pinion on the contrary side of the carcase, and the leg on the other side of the carcase, so that the bone ends may meet cross over the carcase, and the other wing cross over on the top of the carcase.   

Cut up a Turkey or Bustard.  
You must raise up the leg very fair, and open the joint with the point of your knife, but take not off the leg, than lace down the breast on both sides with your knife, and open the breast pinion, but take it not off, then raise up the merrithought betwixt the breast bone and the top thereof, then raise up the brawn, then turn it outward upon both sides, but break it not, nor cut it off, then cut off the wing pinions at the joint next the body, and stick in each side the pinion in the place you turned the brawn out, but cut off the sharp end of the pinion, and take the middle piece, and that will fit just in the place; you may cut up a Capon or Pheasant the same way.   

Lift a Swan.  
Slit down your Swan in the middle of the breast, and so clean through the back from the neck to the Rump, then part her in two halves, but neither break nor tear the flesh, then lay the two halves in a charger, with the slit sides downwards, throw Salt upon it, set it again on the Table; let you Sauce be Cauldron, and serve it in Saucers.   

Rear a Goose.  
Your Goose being roasted, take off both legs fair like shoulders of Lamb, then cut off the belly-piece round close to the end of the breast, than lace your Goose down on both the sides of the breast, half an inch from the sharp bone, then take off the pinion on each side, and the flesh you first laced with your knife, raise it up clean from the bone, and take it off with the pinion from the body, then cut up the merrithought, then cut from the breastbone another slice of flesh quite through, then turn up your carcase, and cut it asunder, the backbone above the Loyn-bones, then take the Rump-end of the backbone, and lay it in a fair dish with the skinney side upwards, lay at the fore-end of it the Merrithought with the skinney side upwards, and before that, the Apron of the Goose, then lay your pinions on each side contrary, set your legs on each side contrary behind them, that the bone-ends of the legs may stand up cross in the middle of the dish, and the wing pinions may come on the outside of them; put under the wing pinions on each side the long slice, which you cut from the breastbone; and let the ends meet under the leg-bones and let the other ends lie cut in the dish betwixt the leg and the pinion, then pour in your sauce under the meat, throw on Salt, and serve it to the Table again.  
Thus have I given you a taste of such terms and method of Carving as I have met withal, if ought be wanting, you must supply it by your own industrious inquiry.     

Bills of Fare, as well for great Feasts as ordinary Services through the whole year.  
IN the right ordering of all Bills of Fare, you must consult your own reason, and consider every thing in season, proper and peculiar to every Month: As for example, Lobsters, Crabs, Crawfish, Salmon, Trout, and a many Herbs and Flowers are not fully in season in the beginning of the Spring, that is, in March, but they are in May; so again Oysters, several shellfish and Wildfowl, are seasonable in March, but out of season in May: therefore in the place of what is gone out of season, you must choose what is in season, which you shall understand if you will observe these following Bills of Far suitable to the four Quarters, or several Seasons of the year.  

A Bill of Fare for a great Festival on Flesh-days in the Spring.  

A Bisk.  
A grand Salad.  
A Shoulder of Mutton farced with Oysters,  
A dish of stewed Carp.  
A great Chicken Pye.  
A grand Pottage called Skink.  
A Turkey.  
A Calves head hash'd.  
A Sirloin of Beef.  
A Lumber Pye.  
A dish of boiled Puddings.  
A Westphalia-Ham, and Squobs or young Pigeons.  
A Jigget of Mutton stuffed with Oysters.  
A large Pike in the middle of fried small Fish, as Smelts, Gudgeon, Roch, etc.  
A Hare larded.  
A fricassee of Chickens.  
Marrow-puddings.  
A Lamb Pye.  
A whole Lamb larded with a Pudding in its belly.  
A soused Pig.  
A Rump of Beef.  
collared Veal soused and sliced.  
A dish of Hens roasted.  
A dish of Quails.  
A dish of young Turkeys.  
A dish of large Sols fleyed and fried.  
A dish of rich Tarts.  
A dish of Tanzies of four several colours.  
A dish of Cowslip-Cream.  
A great dish of Chickens.  
A dish of Jellies.  
A dish of Leverets.  
Almond-Cream.  
A dish of Pease in April.  
A dish of young Ducklings.  
A Potato Pye.  
A dish of pickled Smelts.  
A fricassee of Apples.  
A chine of boiled Salmon.  
A dish of young Rabbits.  
A set Custard.  
Baked Venison cold.  
A Trotter Pie with Taffatee-tarts.  
A dish of Eel soused and collered.  
A dish of collered Beef.    

For Fish-days in the Spring, an extraordinary Bill of Fare.  

A Bisk of divers sorts of Fish.  
A dish of pickled Smelts.  
A dish of rich Puddings boiled.  
A spinach Salad.  
A Carp Pye.  
A dish of fried Ling with poch Eggs.  
A Salmon roasted whole.  
A dish of buttered Loaves.  
A Pike boiled.  
A dish of Perches boiled.  
A dish of buttered Eggs.  
A dish of Mullets and Base with small Fish.  
A dish of Barrel-cod.  
A boiled Carp.  
A Salmon Pye.   

A Second Course.  

A dish of buttered Crabs.  
A dish of fried Smelts.  
A dish of fried Sols.  
A Spitch-cock-Eel with Shrimps buttered.  
A spinach Tart.  
An Eel Pye.  
A dish of Skirrets fried green.  
A dish of boiled Bream.  
A dish of Anchovies.  
A dish of boiled Perches.  
A dish of buttered Eggs.  
A dish of several Tarts.  
A chine of Salmon broiled.  
A dish of fried Trout.  
A Fraze of Shrimps.  
A Lampry Pye.  
A dish of broiled Whiting.  
A dish of Craw-fish buttered.     

A Bill of Fare for Fish-days, Fasting-days, Ember-week or Lent.  

A Dish of Butter.  
Rice-Milk.  
Buttered Eggs.  
Boiled Gurnet.  
A boiled Salad of Herbs.  
A boiled Pike.  
Buttered Rolls.  
Stewed Trout.  
Fried Smelts.  
Barrel-cod buttered with Eggs.  
Salt-Eel or White-herring.  
Fried Flounder or Place.  
Carp Pye.  
Salt Salmon.   

Second Course.  

Boiled Carp.  
Fried Stockfish.  
Boiled Eels.  
Baked Puffs.  
A Custard.  
A roasted Eel.  
Buttered Parsnips.  
Fried Oysters.  
Fried Manchet.  
Fried Rochet.  
An Oyster Pye.  
Fried Smelts.  
A Pippin Pye.  
Fried Flounder.  
Buttered Crabs.  
Fried Skirrets.  
A spinach Pye.  
Pickled Oysters.     

A French Bill of Fare for Fish-days out of Lent.  

Sols, Pike and Tench with Ragoust.  
Tenches fried and picked.  
Stewed Carp.  
Carp farced.  
Carp broiled.  
Bream and Salmon with Ragoust.  
Stewed Salmon.  
Oysters in Fritters.  
Oysters broiled.  
Sols farced and broiled.  
Sols stewed.  
Barbels roasted.  
Barbels stewed.  
Fried Burts with the juice of Oranges.  
Plaice roasted.  
Lampry broiled.  
Eel roasted.  
Eel stewed.  
Eel fried.  
Pike farced and roasted.  
Mackerel roasted.  
Fresh Herring broiled.  
Ray fried.  
Poor John fried.  
Small Fish-pies.  
A Plaice or Flounder-Pye.   

The Intercourse.  

Mushrooms fried.  
Mushrooms stewed with Cream.  
A Cream Fraze.  
Fritters.  
Melts of Carp fried.  
Livers of Eel-pouts.  
Jelly of Fish.  
Fried Artichokes.  
Asparagus with Cream.  
Fritters of Artichokes.  
Almond-Pye.     

A Bill of Fare for Summer, for Flesh-days.  

First Course.  

A Boiled meat of Cockerels.  
A chine of Mutton drawn with Lemon-pill.  
A dish of young Turkeys larded.  
Stewed Carp.  
A Haunch of Venison boiled with Colliflowers.  
Leverets larded.  
A Venison Pastry.  
Capons roasted.  
Marrow-puddings.  
A Lamb-Pye.  
Geese roasted.  
A haunch of Venison roasted.  
Udders and Tongues boiled with Cabbage.  
A piece of boiled Beef.    

Second course.  

Quails larded and roasted.  
Young Heron-sews larded.  
Young green Pease.  
A dish of Sols.  
An Artichoke Pye.  
A dish of Cream.  
A dish of Ruffs.  
Buttered Crabs.  
Cream and green coddlings.  
A dish of Chickens.  
A Kid roasted whole with a Pudding in his Belly.  
A soused Turbet.  
A dish of Artichokes.  
A chine of boiled Salmon.  
A cold jowl of Salmon.  
A dish of Knots.  
A dish of Partridges.  
A jowl of Sturgeon.  
Goosberry and Cherry-tarts.  
Young Ducks boiled.  
Potten Venison.  
A Westphalia-ham.  
Dried Tongues.    

A second Course after the French Fashion.  

Feet and Ears of Pork.  
Stag's Feet.  
Venison Pastry.  
Gammon of Bacon Pastry.  
Sweetbreads of Veal fried.  
Liver of Roebuck in Fraze.  
Udder of Roebuck.  
Jelly of Hartshorn.  
Hash of Partridges.  
Marrow-Fritters.  
Artichoke-Fritters.  
Fricase of Artichokes.  
Mushrooms fried.  
Head of a Wild-boar.  
Green Pease.  
Ram's Kidneys.  
Palates of Beef.  
Tanzies.  
Young Partridges.     

A Bill of Fare for Fish-days in Summer.  

First Course.  

A Grand Olio of Fish.  
A dish of Barley Cream.  
A grand Salad with a Rock of Butter in the middle of it.  
A Carp Pye.  
Rice boiled in Cream with Almond-paste.  
A roasted Pike.  
Buttered Eggs.  
Large Flounder stewed.  
Mullet soused.  
A boiled Salad.  
An Eel Pye.  
A Jowl of Ling.  
A dish of boiled Whiting.  
Quaking-puddings.  
Perches boiled.  
A dish of hot Rice-Milk.  
A dish of Barrel-cod buttered with Eggs.    

Second Course.  

Large Sols skinned and fried.  
Buttered Craw-fish.  
An Artichoke Pye.  
Strawberry-Cream.  
Salmon broiled.  
A dish of Anchovies.  
Eel soused in Collars.  
Smelts fried.  
Potargo and Caveer.  
Salmon-peets boiled.  
Tenches jellyed.  
Tanzies of several colours.  
Buttered Crabs.  
Jowl of Sturgeon.  
Lobsters.  
Egg-pye.  
A fat silver Eel roasted.     

Bills of Fare for Autumn.  

First Course.  

A Grand boiled meat with several sorts of Fowl.  
A chine of Mutton larded and roasted with Oysters.  
A grand Salad.  
A dish of roasted Pheasants.  
Hares larded.  
A leg of Pork and Turnips.  
A Pastry made of do Venison.  
Turkey larded.  
A chine of roast Beef.  
A Marrow-pudding.  
A fricassee of Chickens.  
A dish of Capons.  
Stewed meat with a Potag  
Fillets of Veal larded, farced and roasted.   

Or thus:  

Scotch-collops of Veal.  
A boiled breast of Mutton.  
A fricassee of Pigeons.  
A stewed Calves-head.  
Four Goslings in a dish.  
Four Capons.     

A second Course of the same.  

Two brace of Partridges.  
Half a dozen Quails.  
Taffatee-Tarts.  
Curlews.  
Godwits.  
Warden Pye.  
Rabbits larded.  
Crammed Chickens.  
Tame Pigeons.  
Fried Skirret.  
Stewed Peaches.  
A dish of Wildfowl.  
Westphalia Bacon and Tongues.   

Or thus:  

Larded Dotterel.  
Fruit-Tarts Royal.  
Wheat-ears.  
Heath-pout Pye.  
Smelts marinated.  
Gammon of Bacon.  
Rabbits.  
Larded Heron.  
Florentine of Tongues.  
Roasted Pigeons.  
Pheasant-pouts.  
A cold Hare Pye.  
Tart Royal.  
A Custard.      

A Bill of Fare for Winter Quarter.  

First Course.  

A Choler of Brawn.  
A chine of Veal larded.  
A pickled grand Salad.  
Pheasants larded.  
Wildfowl boiled.  
An Almond pudding baked.  
Stewed broth about Christmas.  
A dish of roasted Hens full of Eggs.  
A Venison Pastry.  
A Hash.  
A chine of Beef.  
Minced Pies.  
A Swan or Goose.  
Capons and White-broth.  
Chine of Pork.  
A Brawns-head soused.    

Second Course.  

Half a dozen Woodcocks.  
A dozen Snites.  
A dish of Anchovies.  
A Bacon Tart.  
A dish of Jelly.  
A Potato Pye.  
Half a dozen Plovers.  
Half a dozen Teals.  
Two dozen of Larks larded.  
Tarts in Puff-paste.  
Fore-quarter of Lamb.  
Wild-goose Pie cold.  
Wild-ducks roasted.  
Orangado Pye.  
Wigeons larded.  
Venison baked and cold.     

A Bill of Fare for All-Saints day.  

A Choler of Brawn and Mustard.  
A Capon in stewed broth and Marrowbones.  
A grand Salad.  
A shoulder of Mutton stuffed with Oysters.  
A chine of Beef roasted.  
Minced Pies.  
A Pastry of Venison.  
A couple of roasted Geese.  
A Loin of Veal.  
A Turkey roasted.  
A roasted Pig.  
Capons roasted.  
A Custard with a double border.   

A second Course.  

Soused Pig.  
A whole Lamb farced and roasted.  
Herns' larded, roasted.  
A Potato Pye.  
A couple of Ducks enlarded.  
A Pike marinated.  
Partridges stewed.  
A cold Goose Pye.  
A Warden Pye.  
A jowl of Sturgeon.     

A Bill of Fare for Christmas-day.  

A Choler of Brawn with a large sprig of Rosemary iced.  
Stewed broth of Mutton and Marrowbones.  
Boiled Partridge.  
A Sirloin of Beef.  
Minced Pies.  
A made dish of Sweetbreads.  
A roasted Swan.  
A Venison Pastry.  
A Steak Pye.  
Venison roasted.  
A Turkey stuck with Cloves and roasted.  
Bran Geese roasted.  
Roasted Capons.  
Custards.   

Second Course.  

A whole Kid roasted.  
Two couple of Rabbits, two larded.  
A Pig soused with Tongues.  
Three Ducks, one larded.  
Three Pheasants, one larded.  
A Swan Pye.  
Three brace of Partridges, one larded.  
Half a dozen Teal roasted.  
Half a dozen Plovers, some larded and roasted.  
A Quince-Pye.  
Half a dozen Woodcocks, some larded.  
Two dozen of Larks roasted.  
Powdered Geese.  
Sturgeon.  
Dried Neat's Tongues.     

From these Bills of Far you may know what is proper to every season, and may make any Bills from these forms, either for great Festivals, or private entertainments.  
A prudent Cook ought to have always by him these things pickled or preserved.  

Melted Butter.  
Cucumbers.  
Lettuce.  
Asparagus.  
Succory.  
Coleworts or Cabbage.  
Oysters.  
Palates of Beef.  
Pickled Pullet's.  
Young Pigeons.  
Artichokes.  
Purslain.  
Red-Beets  
Green Pease.  
Mushrooms.  
Sols.  
Combs salted.  
Mutton Tongues.  
Ram's Kidneys.  
Butter salted.     

The TABLE.  

A  
A Shen-keys and Alexander-buds how to pickle pag. 202  
Artichokes boiled, baked, pickled p. 201  
Almond Tarts p. 240. 242   

B  
Bream stewed p. 1. Soused p. 226. collared p. 227  
Base boiled p. 2  
Breast of Veal boiled p. 22  
Breast of Mutton stewed p. 23  
Beef collops stewed p. 24. Baked p. 143. To Collars p. 144. 225  
Bustard to boil p. 42. Bustard Pie p. 180  
Brawn broiled p. 76. Baked p. 142  
Bacon broiled p. 77  
Battalia Pie of fish p. 114  
Battalia Pies of fish or flesh for all seasons of the year p. 141  
Broom-buds, Burdock-roots, Bogberries, Barberries how to pickle p. 204, 205  
Bullocks cheek soused p. 225  
Blamangers p. 345. French and Italian fashion p. 346  
Butter how to draw p. 423  
Bills of Fare p. 431, etc.   

C  
Carp stewed p. 2, 3, 4. Roasted p. 52. broiled p. 53. Carp Pie p. 117. Marinated p. 187  
Cod's head stewed p. 5  
Cockles stewed p. 4. fricassee'd 51. in Paste p. 115  
Crabs stewed p. 4. Broiled and fricassee'd p. 55. Grab Pie p. 118  
Conger roasted and broiled p. 59 Fried p. 55. Marinated p. 187. Soused and pickled Ibid.  
Calf's feet stewed p. 25. Fried p. 77. Roasted p. 79. in Pies. p. 147. Soused p. 228  
Calves head stewed p. 26. broiled p. 77. Roasted with Oysters p. 78. in Pie or Pastry p. 144, 145.  
Calf's Chathern minced in Pie p. 147.  
Capons boiled in Rice p. 38. in Paste p. 178. Boiled and larded with Lemons p. 39 101. Frigassied p. 102. Soused p. 229  
Chickens boiled p. 40, 41. Frigassied p. 102. Chicken pie p. 175, 176, 177  
Cocks to boil p. 42  
Coney livers in Pie p. 147  
Cream Pie p. 180. 179  
Curlew and Heronshaw Pie p. 179  
Caveer pickled p. 189  
Cambridge Pudding p. 321  
Cucumbers, Clove-Gilliflowers, Cowslips, Currants red and white, Cabbage, Charnel how to pickle p. 207, 208  
Crystal Jelly p. 265  
Cream of Barley p. 278. Stone Cream Ibid.  
Cream with Snow p. 279. Cheese Cream p. 281  
Creams: red Currans, Raspberries, Almond, Rice and Goosberry, clouted, Italian, Apple, Quince, and Sack Cream p. 282, 283, 284. 287. 293.  
Custards of Almond Cream p. 331.  
Custards without Cream p. 332.  
Cheesecakes the best way p. 333. French and Italian way p. 334, 335. 337  
Covent Garden Posset p. 343  
Cawdles, etc. p. 413.  
Carving, the terms of it, and directions how to carve according to those terms p. 424, 425, etc.   

D  
Duck wild and tame to boil p. 43, 44, 45. Roasted p. 105. Duck or Mallard in Pye.  
Ducklings fricassee'd p. 104  
Dill how to pickle p. 208.   

E  
Eels boiled p. 6. Stewed p. 6. Roasted p. 56. Spich-cock p. 57 broiled p. 58. in Paste p. 119, 120. Collared and soused p. 189, 190.  
Endive, Elder-tops, and Elder-buds how to pickle p. 208.   

F  
Flounder, Plaice and Sols boiled p. 7. Stewed p. 7. in Paste p. 121. marinated p. 191  
Fawn or young Roe how to bake p. 148. To be eaten cold Ibid.  
Flowers of all sorts how to pickle p. 210  
French Salads p. 221  
Florentines of Rice, of Pippins and Prunes, of Veal, of spinach, of Potatoes and Artichokes, of Barberries, of Marrow and several other ways of making Florentimes p. 257, 258, 259, 260, 261, 262  
Farcing of all sorts of Roots p. 322  
Farcing and stuff for all sorts of fowl p. 323. For Veal, Mutton, Venison, Lamb p. 324, 325, 326  
French Posset p. 342   

G  
Gurnet boiled p. 8  
Goose tame to boil p. 45. Frigassied p. 106. baked to be eat cold p. 175. collared and soused p. 230.  
Goat Pastry p. 149.  
Gammon of Bacon Pie p. 149  
Grapes, Goosberries, green Figs how to pickle p. 210  
Grand Salad for the Spring p. 218, 219  
Goats flesh collered and soused p. 230  
Grand forced or farced dish p. 228  
Good-friday service p. 384, 385, 386  
Gravy how to draw p. 422   

H  
Haunch of Venison boiled p. 26  
Heath-cocks and Woodcocks how to boil p. 42  
Hare to roast p. 81. in Pie p. 151. in minced Pie p. 153  
Hen roasted p. 107. Hen baked p. 181  
Herring Pie p. 121  
Gaberdine and stockfish Pie p. 122  
Hot compounded baked meats p. 151  
Hop-buds pickled p. 211   

I  
Jacks stewed and roasted p. 11. Boiled p. 17  
Jelly for any kind of soused meats p. 238. Jellies of John-Apples p. 264. Jellies for soused meats p. 164. Of Raspisses p. 167. Of several colours Ibid. Of Pippins, of Oranges p. 268, 269. Of Hartshorn p. 171. Jelly for a weak back p. 272   

K  
Kid whole to roast p. 83.   

L  
Lobster stewed p. 9 Roasted p. 59 broiled p. 60. Fried p. 61. in Paste p. 127. Marinated p. 191  
Lampry boiled p. 9 Lampry Pie p. 123.  
Ling fried p. 59 Ling Pie p. 125  
Lump fried p. 60. Roasted p. 61. Lump-pye p. 124. Soused p. 192  
Lambs head boiled p. 27. Stewed p. 29. Lamb Pie p. 155. Lamb Pastry p. 156  
Leg of Lamb boiled p. 29  
Leg of Pork boiled p. 30. in Paste 157  
Leg of Veal and Bacon boiled p. 30  
Legs, Necks and Chines of Mutton boiled p. 31  
Land-fowl large, how to boil p. 42  
Land-fowl small, how to boil p. 48. 149. after the Italian manner p. 48  
Lambs head roasted p. 82. Sides soused p. 235  
Larks roasted with Bacon p. 107. in a Pie p. 182  
Lumber Pie p. 154  
Lemons how to Pickle p. 211  
Lemonade a-la-mode de France p. 418  
Leeches the best manner p. 274. The French way Ibid. Of Almonds of Cream p. 276, 277   

M  
Mullets boiled p. 10. Fried p. 61. broiled Ibid. Mullet Pie p. 127. Soused p. 193. marinated Ibid.  
Muscles stewed p. 11. Fried p. 62. in Paste p. 115. 128  
Maids fried p. 62  
Minced Pies of Beef p. 143. 158  
Marrow Pies p. 157  
Mutton minced Pies p. 157. collared and soused p. 231  
Minced Pies of Veal p. 158  
Maremaid Pie, alias Pig-pye p. 158  
Mutton-steak Pie p. 168  
Marsh-Mallows, how to pickle p. 211  
Mellegotoons and Mushrooms p. 213   

N  
Neat's Tongues boiled p. 32. Stewed p. 87. Frigassied p. 88 Baked p. 159. Neat's tongue Pie p. 160. Minced in a Pie p. 160. 171  
Neat's feet fricassee'd p. 89. Roasted Ibid.   

O  
Oysters stewed p. 12. Roasted p. 63. broiled p. 64. Fried p. 65  
Oyster Pie p. 129, 130, 131. Pickled 194.  
Ox Cheeks boiled p. 33. To be eaten cold with Salads p. 34. in Pie p. 162  
Ox Palates stewed p. 90. Ox  Pie p. 162, 163  
Olive Pie p. 161   

P  
Pike boiled p. 12. Stewed p. 13. Roasted p. 65. Baked p. 131. Soused p. 195  
Plaice boiled p. 14. Stewed Ibid. Broiled and fricassee'd p. 68  
Prawns, Shrimps and Craw-fish stewed p. 14  
Pearches boiled p. 15  
Pig sucking boiled p. 34. Roasted p. 91, 92. Soused p. 231  
Pheasant, Peacock, Partridge, Plover to boil p. 42. Roasted p. 108. or Baked in a Pie p. 181, 183  
Pilchards, Herrings and Sprats broiled p. 67.  
Prawns, Shrimps, Crawfish fricassee'd p. 75. Baked p. 132.  
Pork, legs broiled p. 82. 96. Baked to eat cold p. 166. Soused p. 233  
Pigeons Roasted p. 109  
Pig Pie p. 164  
Peacock Pie p. 179  
Purslain to pickle p. 211, 214  
Puddings quaking, white, black, shaking p. 295, 296, 297. Of Wine several colours, of Marrow p. 297, 297  
Polony Sausage, how to make p. 302  
Puddings of Liver, Oatmeal, Rice, hasty Puddings p. 306, 307, 308. Excellent boiled puddings p. 310. Of Cream, Almond, Cinnamon, Haggus, Veal, Bread, Italian and French Puddings p. 315, 316, 317, 318.  
Potages of all fashions, English, French, and Italian, whether flesh or fish p. 347, 348, 349, 350, 351, 352, 353, 354, 355, 356, 357, 358, 359, 360, 361, 362, 363, 364, 365, 366, 367, 368, 369, 371  
Potages of all sorts for Lent p. 373, 374, 375. 380, 381  
Potages for Fasting-days out of Lent p. 394, 395, 396, 397, 398, 399, and to 412   

Q  
Quails roasted p. 110  
Quinces how to pickle p. 214   

R  
Rabbits boiled p. 35. Roasted p. 84. 111. Frigassied p. 93. Baked to eat cold p. 167  
Red Dear how to roast p. 80. Baked p. 167  
Radish-tops, and red Cabbage how to pickle p. 215  
Rams head soused p. 234   

S  
Salmon boiled p. 15. Stewed p. 16. Roasted whole p. 69. in pieces p. 70. Frigassied p. 71. Fried and broiled p. 72. in a Pie baked p. 133, 134. Pickled p. 196  
Sols boiled p. 17. Stewed Ibid. Roasted p. 73. Soused p. 197  
Sturgeon boiled p. 18. Roasted p. 73. broiled p. 74. Fried p. 34. Baked p. 135, 136, 137. Pickled p. 199.  
Smelts stewed p. 18. marinated p. 200  
Scollops stewed p. 19 broiled p. 76  
Shoulder of Mutton boiled p. 35. Stewed with Oysters p. 36. 84, 85  
Seafowl of all sorts to boil p. 47, 49. or baked in a Pie p. 185  
Scotch Collops of Mutton the best way p. 94  
Scotch-Collops of Veal p. 94  
Snipes roast p. 111  
Steak-pye with a French Pudding in it p. 169  
Sweetbreads baked p. 170  
Sheeps-tongues baked p. 170  
Swan Pie p. 184. Swan collered p. 235  
Asparagus and Sampire how to pickle p. 216  
Salads of Scurvigrass, boiled spinach, Green-pease, Alexander-buds, Watercresses, pickled Capers, Rosebuds, Clove-gilly-flowers p. 220, 221, 222, 223  
Sack Posset p. 340, 341  
Sullabubs p. 344   

T  
Tortoise stewed p. 19  
Turbut boiled and calvered p. 20. Fried p. 75. baked p. 139. Soused p. 201  
Trout stewed p. 20  
Tripes fried the best way p. 37  
Turkey to boil p. 42. Carbonadoed p. 112  
Turkey baked French fashion p. 185  
Tongues of Sheep, Deer and Calves fried p. 95  
Tench baked p. 138. Soused p. 201  
Taragon and Turnips how to pickle p. 217  
Tarts of Almonds p. 240. 252  
Tarts of damsins p. 240  
Tarts of Strawberries Ibid.  
Tarts of Cherry, Medler and Pineapple p. 242  
Tarts for the Spring p. 243  
Taffeta Tarts p. 243  
Tarts of Cowslips and Cream p. 244  
Tarts of green Pease and Prunes p. 245 Of Goosberries p. 246 Of Puff-paste p. 247 Of Rice, Wardens and Pippins p. 248 Of Quinces Wardens, Pears and Pippins p. 249. Of spinach Ibid.  
Tarts after the French fashion p. 251  
Tarts of Bacon p. 251 Of Clary p. 252 Of Apricocks p. 253   

V  
Venison stewed p. 37. Roasted p. 100 Pastry to make p. 174. collared p. 236  
Venison when tainted to recoves it p. 38. Baked to eat cold p. 174. collared p. 236  
Veal Fillet and Leg to roast p. 80. 98. The breast with a Pudding in it p. 96. Chine or Neck roasted p. 97, 98. broiled p. 99 in Pie p. 172. Breast soused p. 236. Leg soused p. 238  
Vmble Pie p. 173  
Vinegars of all sorts p. 419, 420, 421   

W  
Whiting stewed and broth p. 21  
Woodcocks roasted p. 113  
Widgeons soused p. 238  
Whitepots p. 337. Of Rice p. 338  
Devonshire Whitepot p. 339. Norfolk Ibid.  
Westminster fool p. 340  
Worster Sullabub p. 343  
A Wassail p. 345    

Books Printed for, or Sold by Simon Miller at the Star, at the West-end of St. Paul ' s.  

Quarto.  
BIshop White upon the Sabbath.  
The Pragmatical Jesuit, a Play, by Richard Carpenter.  
The Life and Death of the Valiant and Renowned Sir Francis Drake, his Voyages and Discoveries in the West-Indies, and about the World, with his Noble and Heroic Acts: By Samuel Clarke, late Minister of Bennet-Fink, London.  
The Life and Death of William the Conqueror, King of England and Duke of Normandy by Samuel Clarke.  
Bagshaw of Christ and Antichrist.  
Astrology Theologised: Showing by the Light of Nature what influences the Stars have upon men's bodies, and how the same may be diverted and avoided.   

Large Octavo.  
The Rights of the Crown of England, as it is established by Law; by E. Bagshaw of the Inner Temple, Esquire.  
An Enchiridion of Fortification.  
The English Horseman and complete Farriar; directing all Gentlemen and others, how to breed, feed, ride and diet all kind of Horses, whether for War, Race or other service; with a discovery of the Causes, Signs and Cures of all Diseases both Internal and External incident to Horses, Alphabetically digested; with the Humours of a Smithfield Jockey. By Robert Almond, a well known and skilful Farrier of the City of London, practising therein above forty five years.  
The Loyal Prophet, a Sermon preached at the Summer Assizes at York in anno 1668. by William Bramhall, Rector of Gouldsbrough, and one of his majesty's Chaplains.   

Small Octavo.  
The Midwife's Book, or the whole Art of Midwifery discovered, directing Childbearing Women how to behave themselves in their Conception, Bearing, Breeding and Nursing of Children: In six Books, viz. 1. An Anatomical Description of the Parts of Men and Women. 2. What is requisite for Procreation: Signs of a Woman being with Child, and whether it be Male or Female, and how the Child is form in the Womb. 3. The Causes and hinddrance of Conception and Barrenness, and of the pains and difficulties of Childbearing, with their Causes, Signs and Cures. 4. Rules to know when a Woman is near her Labour, and when she is near Conception, and how to order the Child when born. 5. How to order Women in Childbirth, and of several Diseases and Cures for Women in that condition. 6. Of Diseases incident to Women after Conception: Rules for the choice of a Nurse; her Office, with proper Cures for all diseases incident to young Children. By Mrs. Jane Sharpe, practitioner in the Art of Midwifery above thirty years.  
Merry Drollery complete, in two parts; or a Collection of Jovial Poems, Merry Songs, Witty Drolleries; intermixed with pleasant Catches, collected by W. N. C. B. R. S. I. G. Lovers of Wit.  
Natural and Artificial Conclusions.  
Daphnis and Chloe a pleasant Romance.  
Boteler of War.  
Ramsey of Poison.  
Shephard of the Regulation of the Law.  
Knowls' Rudiments of the Hebrew Tongue.  
Herbert's Childbearing Woman; or Devotions, Meditations and Prayers for Women in that Condition.  
The Rebellion of the rude Multitude under Wat Tyler, paralleled with the late inhuman Rebellion against K. Charles the First.  
The Rebel's Arraignment, Conviction and Execution in three Sermons: By Jo. Brookblanke.  
The Death of Charles the First lamented, and the Restauration of Charles the Second congratulated by William Langley.  
The King of Spain's Cabinet Council divulged.  
A Description of Jerusalem as it flourished in the time of Christ.  
Observationes & Experientiae de Febribus, Authore Gulielmo Drageo Medico.  
Nonnihil de Febribus, Authore Gulielmo Statholmo Medico.  
Divine Poems by A. Nasmyth.  
The Life of Dr. Tho. Morten late Bishop of Duresme.  
Morison on the Covenant.  
The Miraculous Visions of R. Wortley, Minister of Edgeworth in Bedford-shire.  
A Discourse of the Piety and Charity of elder Times and Christians, paralleled to the Members of the Church of England, by E. Water-house Esquire.   

Large Twelves.  
The English and French Cook, describing the best and newest ways of ordering and dressing all sorts of Flesh, Fish and Fowl, whether boiled, baked, stewed, roasted, broiled, fricassee'd, fried, soused, marinated or pickled; with their proper Sauces and Garnishes, together with all manner of the most approved Soops, and Potages used either in England or France. By T. P. J. P. R. C. N. B. and several other approved Cooks of London and Westminster.  
The Moral Practice of the Jesuits, demonstrated by many remarkable Histories of their Actions in all parts of the World; Collected either from Books of the greatest Authority, or most certain and unquestionable Records and Memorials; by the Doctors of the Sorbon.  
Oxford Jests Refined and Enlarged.  
Smith's Practice of Physic.  
The Duty of every one that will be saved; being Rules, Precepts, Promises and Examples, directing all Persons of what degree soever, how to govern their Passions, and to live virtuously and soberly in the World.  
The Spiritual Chemist, or six Decades of Divine Meditations on several Subjects, with a short Account of the Author's Life; by William Spurstow, D. D. sometime Minister of the Gospel at Hackney, near London.  
Witty Apothegms, delivered at several times by K. James, K. Charles I. the M. of Worcester, the Lord Bacon and Sir Tho. More.  
Man's Masterpiece; or Contemplations of Meditations on several occasions, by Sir Peter Temple.   

Small Twelves.  
A new Method of Preserving and Restoring of Health by the Virtue of Coral and Steel.  
A Help to Prayer.  
The Understanding Christian Duty worthily to commemorate the Death of Christ in the blessed Sacrament of the Lord's Supper, pressed from 1 Cor. 11. 28.  
The Pious Apprentice; or Advice to the Apprentices of London, concerning their behaviour to God, their Masters and themselves: By A. Jackson  
The King Triumphant, or the Rebels ruined, by Capt. N. Foster.   
FINIS.