THE Perfect Cook BEING The most exact directions for the making all kind of Pastes, with the perfect way teaching how to Raise, Season, and make all sorts of Pies, Pasties, Tarts, and Florentines, etc. now practised by the most famous and expert Cooks, both French and English.  
As also The perfect English Cook, or right method of the whole Art of Cookery, with the true ordering of French, Spanish, and Italian Kickshaws, with Alamode varieties for Persons of Honour.  
To which is added, the way of dressing all manner of Flesh, Fowl, and Fish, and making admirable Sauces, after the most refined way of French and English. The like never Extant; With fifty five ways of dressing of Eggs.  
By Mounsieur Marnettè.  
Printed at London for Nath. Brooks at the Angel in Cornhill. 1656.   

The perfect Cook.   


The FRENCH Pastery-Cooke  
Sold at the Angel in Cornhill, by N: Brooke 1656. Ro Vaughansculp    

TO The Right Honourable the Lady Dethick, Lady Mayorels of the Noble, Ancient, and most Renowned City of London, and the Right Worshipful Ladies, the Ladies Tenson, and Frederick, the Wives of the Right Worshipful Sheriffs of the aforesaid City, etc.  
Honoured Ladies:  
HAving had the happiness to draw my first breath in this renowned City, though of Foreign Parents, and being turned young into the wild and Military World, to become a Son of Mars, I was forced to rely on Esau's Blessing, and to content myself with Alexander's Portion; but being of late returned again to this the place of my Natievity, and permitted to endeavour an honourable and honest subsistence, I have resigned, myself to Minerva's milder tuition and protection.  
In prosecution whereof, meeting with the ensuing Treatise, originally written in my Predecessors Language, I have adventured to make it speak English, and presumed to publish it under your Ladyship's Patronage, the better to shelter it from such Critics of the Times, who savour no Viands but of their own fancying and Cookery.  
And although this work in itself may seem very improper to be communicated to this Nation, where every Matron, and young Damsel are so well versed in the Pastry Art, as that they may outvie the best Foreign Pastry Cooks in all the World besides, yet this said Treatise containing nothing save Outlandish Cates and Junkets (fare inferior I must confess to ours) I doubt not but will give that satisfaction unto your Ladyships, and unto all other worthy Matrons, and ingenuous Damsels, as may encourage myself, the Translator, to proceed to the Englishing of other Treatises of the like nature, proper for the knowledge, and use of so judicious personages as yourselves.  
A Second Motive which made me to adventure upon this piece of Pastry, was, to testify my gratitude to this my Mother City, by preparing (for her Sons and Daughters pleasures and divertisements at their spare hours) some Foreign Cates and Delicacies, happily never as yet tasted within her walls.  
Nor could I omit to dedicate them unto yourselves (most Honoured Ladies (who all three of you, may be justly termed to be the Mirrors of Knowledge and Excellency in these laudable Professions, that thereby I might give a testimony to the whole World of my submission and obedience unto my Political Parents, yourselves being such, in reference to those Honourable places of trust so deservingly conferred, and so worthily supplied by your Honoured second Selves, who as they are the Supporters of this flourishing Cities admirable Government, so will their renowns, and yours (honoured Ladies) live to all eternity by theirs and yours Patronising, and cherishing of Virtue and Learning.  
In confidence that this my presumption may meet with a favourable construction, and a kind acceptation, I crave your pardon for this importunity, only requesting an additional Boon, That I may have leave to style myself, Honoured Ladies,  
This 17 of May, 1656. Your most devoted humble observator: M. M.   

The French Epistle to the Reader, Translated.  
Courteous Reader:  
BEing informed that Foreigners and Strangers do give a favourable construction, and a kind admission unto several new Books, when they find the Names of French Authors annexed unto their Titles, or Inscriptions, as the French Gardner, the French Cook, and divers others, although they have several such like Editions extant in their own Languages, treating on the selfsame subjects; yet I was easily induced to believe they would the rather countenance and cherish such as should denote unto them some new Faculty, Art, or Science, which happily may not as yet have been made public; wherefore I do presume to present unto them our Pastissier Francois, or French Pastry Cook, which may be said to be one of the first (if not the only first) of the number of those which as yet have been extant.  
Nor have I met with any Author as yet (in this our French Dominions) who hath penned the least instructions concerning this Art, or who hath deigned to offer them to the Public; and the ill nature of our most famousest Pastry Cooks of the French Court, and of the City of Paris hath been hitherto so predominant, that notwithstanding this said Art is known to be very profitable unto all such persons as are in health, and most requisite for such as are sick; yet they have endeavoured to smother it at least have hoarded it up in such a manner amongst themselves, as that there are many famous Cities and Provinces in France, nay I dare say whole Countries in Europe, where hardly one sole person is to be found, who is learned in this Art, and who hath a capacity to put it in practice.  
To remedy and prevent which default, the perusing and practiseing of this ensuing Treatise may in some measure be assisting unto you; and be an effectual means, that hence forwards there will not be any City, Town, Burrough, Village, Hamlet, Castle, nor the least Gentleman's Countryhouse, or habitation, where the good Housewives, and ingenuous young Maidens may not on a sudden be able to give a most noble and delicious treatment unto their Kindred, Allies, and Friends, upon all occasions, and in all the several seasons of the year, as well to the sick, as to those which are in health with a great deal of ease and pleasure to themselves, and a very inconsiderable charge or expense; all which they may perform in their several particular, and private habitations, though never so remote from any Cities, Towns, or Villages whatsoever.  
Assuring you besides, that this Book doth not contain any composition or mixture which is not very easy to be prepared, fare more pleasing to the palate, and not at all chargeable to the purse, since you are at liberty to employ as much, or as little in the making & imbellishing of these Cates, and Junkets, as your means, the times and your own occasions will permit you to bestow thereon. Thus promising myself your favourable acceptance of these my puny endeavours on so mean a subject, I shall commend you to the Almighty's protection:  
Farewell.   

The Contents.  

Chapter 1 How to make Rye passed or dough, Page 1  
Chapter 2 To make white paste or dough for great Pasties, Page 2  
Chapter 3 To make paste for Mince Pies, Tarts, Custards, and the like, Page 5  
Chapter 4 To make the finest paste that can be used, Page 6  
Chapter 5 To make a paste with oil, and to take away the scent of the oil, Page 9  
Chapter 6 To make sweet paste, Page 10  
Chapter 7 To make sweet spices, Page 11  
Chapter 8 To make salt spices, Page 13  
Chapter 9 To make pastry varnish, Page ib.  
Chapter 10 To make Pastry cream, Page 15  
Chapter 11 A second sort of Pastry cream, Page 17  
Chapter 12 A third sort of Cream for Lent, Page 19  
Chapter 13 The manner to make sugared Ice, or frost, Page 30  
Chapter 14 General notes concerning the Pastry Art, Page 21  
Chapter 15 To put a Gammon of Bacon in paste, Page 24  
Chapter 16 To make a Baske pastry, Page 29  
Chapter 17 To make a Turkish Gammon pasty, Page 34  
Chapter 18 To put all kind of Venison in paste, Page 37  
Chapter 19 To make a Royal pasty, Page 47  
Chapter 20 To make a Capon, Veal, Pigeon, or Lark pie, Page 52  
Chapter 21 To make a Pastry with a sweet sauce, Page 55  
Chapter 22 A Pastry to be eaten hot, Page 56  
Chapter 23 To make a Cockney pie, Page 60  
Chapter 24 To make a Sweetbread pie, Page 63  
Chapter 25 To make a Sweetbread Tart, Page 64  
Chapter 26 To make a minced meat Tart, Page ib.  
Chapter 27 To make a Cardinal's Pie, Page 66  
Chapter 28 To make an English pasty, Page 67  
Chapter 29 To make Swifs-pasty, Page 72  
Chapter 30 To make a Giblet pie, Page 73  
Chapter 31 To make an Italian minced Pie, Page 76  
Chapter 32 To make Spanish minced pies, Page 79  
Chapter 33 To make Princess minced pies, Page 80  
Chapter 34 To make Fish pies, Page 82  
Chapter 35 To make a Fish pie to be eaten hot, Page 86  
Chapter 36 To make minced Fish pies, Page 92  
Chapter 37 How to unbone and mince Fish, Page 96  
Chapter 38 To make Lenton Fish minced pies with oil, Page 100  
Chapter 39 To make a Marchpane wafer, Page 102  
Chapter 40 A second sort of Marchpane, Page 107  
Chapter 41 To make a Cream Tart. Page 109  
Chapter 42 A second sort of Cream Tarts, Page 113  
Chapter 43 To make a Marrow Tart, Page 114  
Chapter 44 To make a Tart of Bacon, Page 115  
Chapter 45 To make a Kidney tart, Page 117  
Chapter 46 To make an Egg tart, Page 118  
Chapter 47 To make a tansy, or Herb tart in Paste, Page 119  
Chapter 48 To make a Tart of the roots of Herbs, Page 122  
Chapter 49 To make a Tart of green Fruit, Page 124  
Chapter 50 To make a Melon, Pompey, or Gourd tart, Page 125  
Chapter 51 To make an Apple or Pear tart, Page 128  
Chapter 52 To make a Flawn of Apples, or other raw fruit, Page 129  
Chapter 53 To make a Comfet Tart, Page 131  
Chapter 54 A second Comfet tart, Page 132  
Chapter 55 To make a Custard, or Whitepot, Page 133  
Chapter 56 To make a Fuellentine, or puff-past, Page 138  
Chapter 57 To make all kind of small Tarts, Page 140  
Chapter 58 To make a Cheese tart, flawn, or Custard. Page 142  
Chapter 59 A second sort of Cheesecakes, and several other tarts, Page 143  
Chapter 60 A third manner of Cheesecakes, Page 144  
Chapter 61 A fourth manner to make Cheesecakes, flawnes etc. Page 146  
Chapter 62 To make a round puff-paste tart, Page 148  
Chapter 63 A second kind of puff-paste tart, Page 149  
Chapter 64 To make small pasties with several mixtures, Page 151  
Chapter 65 To make Cheesecakes. Page 154  
Chapter 66 To make a kind of a pancake to be baked in a Tart pan. Page 155  
Chapter 67 To make soft tarts without Cheese, Page 160  
Chapter 68 A second kind of Tart, or Cheesecake to be baked in a Tart pan. Page 162  
Chapter 69 A third kind of Cheesecakes, called by the Flemings an Egg-cake. Page 165  
Chapter 70 A fourth kind of Country Tart, Page 167  
Chapter 80 To make soft Tarts with Cheese, Page 170  
Chapter 81 To make a kertled tart. Page 172  
Chapter 82 To make a tart according to the Italian fashion. Page 174  
Chapter 83 To make an Almond tart. Page 176  
Chapter 84 To make a leaved or fine Marchpane. Page 178  
Chapter 85 To make refined Tarts or Cakes, Page 179  
Chapter 86 To make a puff cake like a Pompion. Page 182  
Chapter 87 To refine and clarify butter, Page 184  
Chapter 88 To make puff-paste buns', Page 185  
Chapter 89 To make sweet and delicate wafers, Page 186  
Chapter 90 To make wafers with milk or cream, Page 188  
Chapter 91 To make Cheese wafers. Page 189  
Chapter 92 To make excellent Fritters. Page 192 

The Translators additional observations concerning wafers. Page 195    
Chapter 93 A second kind of excellent Fritters or Buns. Page 196  
Chapter 94 A third kind of Turret Fritters, Page 199  
Chapter 95 A fourth kind of excellent Fritters. Page 200 

The Translators additional description, how to make excellent Pancakes, Page 201    
Chapter 96 To make minced-pyes, like unto Mouscherons', Page 203  
Chapter 97 To make minced pies brown fried, Page 205  
Chapter 98 To make excellent Cheesecakes, Page 207  
Chapter 99 A second manner of Cheesecakes, Page 208  
Chapter 100 To make buttered wigs, simnels, or Cracknels. Page 210  
Chapter 101 To make ordinary pastry Biscuit, Page 214  
Chapter 102 To make the Queen's Biscuit, Page 218  
Chapter 103 To make Italian Biscuit, Page 219  
Chapter 104 To make Cinnamon Biscuit, Page 220  
Chapter 105 To make Sugar frosted Biscuit, Page 222  
Chapter 106 To make Pistaches Biscuit, Page 222  
Chapter 107 A Gamby or kertled Biscuit, Page 223  
Chapter 108 Lenten Biscuit. Page 224  
Chapter 109 To make ordinary March-pave, Page 226  
Chapter 110 To make Maccaroons, Page 230  
Chapter 111 To make Lemmon paste, Page 232  
Chapter 112 A second kind of Lemmon paste, Page 234  
Chapter 113 An Egg paste, Page 234  
Chapter 114 To make an egg Pie in a Pot, Page 235  
Chapter 115 A tart or egg cake, Page 236  
Chapter 116 An egg tart with apples. Page 238  
Chapter 117 A Pompion tart of beaten Eggs, Page 239  
Chapter 118 To dress eggs like Fritters, Page 241  
Chapter 119 To dress Eggs like Macaroons, Page 243  
Chapter 120 An Egg tart like unto Fritters, Page 244  
Chapter 121 To make a bisk of eggs, Page 245  
Chapter 122 To make an Egg breath, Page 247  
Chapter 123 To make an egg tansy. Page 247  
Chapter 124 Ten several manners or ways of poaching of eggs, Page 249 

The Translators additional Manner to butter a dish of Eggs without any butter at all, Page 255    
Chapter 125 Five manner of ways, to dress and set out hard Eggs, Page 256  
Chapter 126 To dress eggs according to the Portugal manner, Page 259  
Chapter 127 To make stuffed eggs like unto a pudding. Page 261  
Chapter 128 To dress hard eggs with sorril, Page 263  
Chapter 129 five and twenty several sorts of Omelets of eggs: or Pancakes of herbs and eggs, Page 264  
Chapter 130 To make fourteen several kinds of Marmalades of eggs, Page 293 

Lastly, The manner to dress an exquisite dish of stirred eggs, called in French, ala Hugenotte or Presbyterian Eggs; etc. Page 310      

THE FRENCH Pastry Cook  

CHAP. I.  
Containing the manner how to make Rye Paste, or Dough.  
AS for example, take a Peck and a half of Rye flower, out of which the course bran hath been taken, knead the said meal very well with hot water, until you make it become firm; This kind of paste, or dough, will chiefly stand you in stead to make Pasty-crust for your grosser sort of Venison, and for gamons of Bacon, which are to be sent afar off, or to be long kept; which said cruft must be strong, and at least two or three inches thick. To this kind of paste, or dough; you may add one half pound of Butter which will make it the better.   

CHAP. II.  
To make white Paste, or Doughty, for great Pies.  
FOr Example, place on your pastry Table, well cleansed three quarters of a peck of fine flower, make a hole or hollowness in the middle of it, which concavity the French Pastry Cooks call a fountain, add unto it two pound of sweet Butter, & in case the Butter be hard you mustwork it with your hands, before you put it upon the pastry Table, to the end that it may become soft; when you have mingled the Butter with the flower, you may add thereunto about the quantity of three ounces of salt reduced to powder, and immediately also add thereunto half a pint of fair water, after which you may begin to make your paste or dough, which must be very well kneaded; and whilst you are making of your paste as aforesaid, you may by while sprinkle it with water.  
Now when your Paste is very well kneaded, you must extend it and stretch it forth with a wooden rolling Pin, strew some flower both upon and under the dough, that so it may not stick to your pastry Table, nor rolling Pin.  
You may observe once for all, that it is requisite in Winter, to make the paste fatter than in summer, to render it the more supple and tractable, and on the contrary, in Summer or in hot weather, you must make the paste less fat by a little, and consequently put less butter therein, for to make it firmer, for the heat doth over soften the Dough, and causeth it to fall, which is occasioned by its being made over fat; However you must observe thus much, always to qualify your paste proportionably unto the fineness you will have it of.  
You must also observe, that in case the weather be cold when you make your paste, you shall do well to cover it with a warm cloth when it is half kneaded, to the end that it may be the better mollified; after which you may complete the working and kneading of it, until your dough be throughly stiffened, and that you do not feel any clots, or clutters in the kneading of it.   

CHAP. III.  
To make very white fine Paste or Dough, which may be useful for Mince-pies and such like to be eaten hot; as also for crust for Tarts, Florentines, Custards, Fools, Cheesecakes, Lambs-stones and sweetbreads, and the like.  
MAke your white paste as aforesaid, and instead of putting two pounds of butter to three quarters of a peck of fine flower, you must put three pounds therein; And thus you will attain to the making of an excellent Paste for Mince-pies, for veal Pies, for Pigeon pies, for Mutton pies, and such like, which are to be eaten hot.  
And when you have a mind to prepare a Paste to make such a like Pie of, you must give it a thickness of about three or four half Crowns, but you must have a care to make the bottom of the pie somewhat thicker, that so the Pie itself may be the better supported.  
And when as you intent to make use of such like paste for Tarts, Custards, Cheesecakes, whitepots, Lambs-stones and sweetbreads, and the like, you must only give it a thickness of about half a crown, more or less, proportionably according to the bigness of your Pie, tart, custard, or the like.   

CHAP. IU.  
To make a leaved, or Extraordinary thin Paste or Dough.  
AS for Example, lay upon your kneading board or Table, half a peck of wheaten Meal flower, make a hollow in it, and pour a glass of water into it, add thereunto about half an ounce of beaten Salt, mingle all these very well together, to make your paste or dough, and ever and anon sprinkle it with some water proportionably as you shall find it to be requisite.  
When this your Paste shall be very well knitted together, although somewhat limber, you may put it into a Mass or round lump, and so let it remain for the space of one half hour or thereabouts, to the end that it may become dry and firm, after which you may extend it with a rowling-pin, until it be an inch thick, casting good store of flower upon it now and then.  
After which you may take a pound of good fresh Butter, which is very stiff and hard, and spread the said Butter over your Paste, and flatten it upon the Dough with your hands; after which you must fold in the four corners of the Dough, or else you may only double your Paste, in such, a manner, as that the Butter may be enclosed in it, which being thus done, you must again extend your Paste, and roll it very thin with your Rowling-pin, then double in again the four corners of your Paste towards the middle, & spread it abroad again with your Rowling-pin, and thus you must fold it and unfold it five or six several times, that so you may finally render your Paste as thin as it shall be requisite; Nor must you forget to strew it with a little flower, that it may not stick upon your Kneading-board or Table, neither upon your Rowling-pin nor Fingers.  
Whensoever you will make use of this thin Paste or Dough towards the making of a Pigeon Pie, or any other Pastry work, you may take as great or less a quantity of it, as you may judge convenient, according to the proportion of the Pie you intent to make; and having put it up in a mass or lump, you may afterwards extend it with your Rowling-pin, strowing it with some flower, so that you may reduce it to the thickness of about a shilling piece in silver.  
And when you have thus rolled out your Paste for the last time, you shall again strew it with a small quantity of flower, and then double it again, and put it upon one half of the Pie-plate, after which you may abate upon the other half of the Pielate, the other half of the Dough or thin Paste; And finally in this manner you may fashion and shape your Pastry in such a manner as shall be hereafter described.  
Note, that in case you put less Butter than is prescribed in your Paste, it will be then but a half leaved Paste or Dough.   

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

CHAP. VI  
To make sweet Paste or Dough.  
FOr example, take a quarter of a pound of powdered Sugar sifted through a hair or ranging sieve, than put it into a clear Marble Morter, add thereunto the quarter of the white of an Egg, and about half a spoonful of Lemmon juce, stir all these foftly together, until the Sugar gins to jelly, and in case it will not easily jelly, add thereunto some few drops of Rose-water, and when the Sugar doth begin to jelly, you must beat it with a  till it becomes a hard and firm Paste, and when the same is well mingled, you may make Pastry crusts thereof.  
Note that at your pleasure you may also make Paste that is but half sweetened, by mingling an equal part or proportion of Sugar and of Meal together; the which you may mingle together in the self same manner, as is hereafore described.   

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

CHAP. VIII.  
To make salt spices.  
'Cause your Salt to be well dried, and afterwards beat to powder, of which powder you shall mingle with your sweet spices aforementioned, the weight of the said Salt being more than the weight of the spices four or five times; all these you must preserve together in a place which is not at all humid or moist.   

CHAP. IX.  
The manner how to make the Pastry-Cooks varnish stuff with the which he giveth his Pies a colour.  
BEat together the yolks and whites of Eggs, just as if you would make an Omelet or Pankake; & in case you will have your varnish to be strong and good, it will be sufficient to beat one white of an Egg with two or three yolks; and on the contrary, in case you will have your varnish Pale, you should only need to take the yolks of Eggs and beat them with water.  
Now the way to make use of the aforesaid wash or varnish, take a few feathers, or a little Pencil, or brush, either of Silk, or Hogs brussles, which said brush or Pencil must be very soft, Wet the said Pencils or brussles in your wash or varnish, and so use it at your discretion to wash or varnish your Pastery works.  
Now in case you will not go to the charge of Eggs to make your wash or varnish, you may dissolve a little Saffron, or Marigold flowers in Milk; so likewise in Lent you may make use of the Eggs of a Pike, or Jack, for your wash or varnish, that being most proper for Lent, having no relation to flesh.  
One thing you must observe, that the Pastrie-Cooks put honey in their washing or varnishing for to spare Eggs.   

CHAP. X.  
The manner how to make Cream which the Pastry-Cooks use.  
AS for example, take one half pint of good Milk, complete Milk, Maid's measure, which doth weigh near about one pound and a half, of Cowes Milk.  
Put the said Milk in a skillet on the fire, and take four Eggs, and whilst the Milk is a warming on the fire, break two Eggs and beat the yolks and whites of them together, with about half a pint of meal flower, in the self same manner, as if it were to make broth, adding thereunto a little Milk; And when the meal shall be well thinned, in such a sort as that there are no clots left, you shall break the other two Eggs into it severally, that so they may be the better mingled in this Composition.  
And when you perceive the Milk doth begin to boil, you must pour the said Composition of Eggs and Meal thus steeped together with the Milk, as we ordered it before; After which let the whole boil together over a small fire which burneth clear without any smoke at all; stir all this composure or mixture with a spoon, just as if it were broth; And whilst it is a boiling, you must salt it according to your own discretion, and add thereunto a quarter of a pound of good pure fresh Butter.  
This said Cream must be boiled within a quarter of an hour, and a half, or thereabouts, after which you may pour it into a Porringer, and so preserve it; This Composition is by the Pastry-Cooks called Cream, and is by them made use of in sevetal Pastry meats and other Cookenes.   

CHAP. XI.  
Another kind of Cream which is fare delight fuller.  
AS for example, take a quartern of sweet Almonds peeled, and beat them in a Mortar, and add thereunto a good quartern, or almost half a pound of Sugar, mingle them together, by adding now and then a little Rose-water.  
When your Almonds shall be thus prepared, you must take half a pint of Milk, according to the Milkmaids measure, and four fresh Eggs, break your Eggs, and put only the yolks of them in a Porringer, and make them thin with a little Milk, after which you shall cast them into the Almond passed to be mingled together.  
And hence you must take as much flower, as four silver spoons will contain, and make it liquid with some of your milk, in the same manner as if you were a making of broth, and after that the said milk is perfectly soaked and dissolved, you may add the rest of the half pint of milk thereunto; and so let it boil like unto a broth; Note, that you must spare a little of your milk, that so you may put it in the Cream whilst it is a seething, in case it should grow too thick.  
Now when this said Cream shall be half boiled, pour into it your almonds which you shall have prepared as aforesaid, and you must have a care to stir the whole very well whilst it doth boili, and to salt it likewise; And when as this composition shall be well boiled and thickened to a competent consistency, you must pour it into a Porringer, and let the said cream rest in the same manner until the next day, or at least so long time until it be converted into a jelly, insomuch that you may be able to cut it with a knile, just as you do other jelly, paste, or dough.   

CHAP. XII.  
The manner to make Lenten Cream.  
TAke a pint of good Cow's milk, and cause it to be boiled, take also a little more than half a pint of flower dissolved in milk, and pour it into the boiling milk, after which add thereunto a good quarter of a pound of sweet Almonds, peeled and beaten in a mortar together with a little Milk, and you must observe, that they must be a little less beaten than those you intent to make Macaroons, or little sweet Fritter-like buns' withal, you must salt your said Cream whilst it is a boiling, adding thereunto a quarter of a pound of fresh butter, and you must always stir this composition whilst it is a boiling, and towards the latter end you may thereunto add a small quantity of steeped Saffron in milk, to give your said Cream a pleasant colout, and when your said Cream shall be thus boiled to a sufficient consistency, you may dish it up in porengers, until such time as it is fixed and settled, and so let it rest till you have occasion to make use of it.   

CHAP. XIII.  
The manner how to make sugared Ice, or Frost.  
TAke an earthen dish, and put hereinto, (as for example) a quarter of a pound of sugar, powdered very fine, add thereunto the half of the white of an egg, and a silver spoon full of Rose water, or more if it be requisite, Beat all these ingredients together, until the whole be reduced to a consistency of a thick Syrup, or like unto clear broth.  
The Pastry Cooks call this composition sugared Ice or Frost, because they make use of it to gloss their pasties, and Marchpanes and their English pies, upon which it must be gently and suddenly spread, according to the directions which shall hereafter be given thereon, either with the back of a little spoon or with a knife, or with a pencil, in the same manner as your varnish is applied to the Pastry-works.   

CHAP. XIV.  
Several general advertisements concerning the Pastry Art.  
OBserve that in case you have but a few pasties or pies to be baked in a great Oven, you shall not therefore need to heat the whole Oven, but one part thereof proportionably to the pies you have to bake.  
Curious housewives and Lovers of this Art, have purposely small Ovens fitted for this use at their own dwellings, and others are so exact, that they have portative Ovens; which may be transported from place to place.  
Your Cooks they for the most part make use of covered Tart pans, wherein they bake their delicate Cakes, Tarts, and exquisite pies.  
Observe, That whensoever we do speak of, or allege the word pound, as for Example, a pound of butter, we do thereby mean the pound which doth weigh sixteen ounces or two marks of Goldsmith's weights, and thus of all weights proportionably.  
Observe also, that when we mention or allege a Pint, that we mean the pint according to the Parisian measure, the which doth contain the weight of two pounds of water, within an ounce or thereabout, and almost the same quantity in wine; The Choppin as they call it in France is half a pint, and the Septies as they call it, is a quarter of a pint; And although these measures have several appellations according to the respective places where they are used, However you can never be mistaken in case you stick unto the weight of the measures which are by me propounded.  
Observe therefore, that when we speak of a pint of milk, that such a pint most weigh three pounds within an ounce or there abouts, and all the other measures proportionably, and consequently the Posson, as the French call it, of Milk being the eighth part of a pint of milk, according to the milkmaids measure, must weigh five ounces and a half, and three drams or thereabouts.  
Observe also, That when we speak of a French Bushel of meal, we do thereby understand the meal that is bolted, and without Bran, and such a bushel of meal must weigh twelve or thirteen pounds, or thereabouts; And of the other measures proportionably, viz.  
That the half Bushel must weigh six pounds or a little more. The quarter of the bushel must weigh three pounds full and good weight.  
The Lition as they call it, or pint, being the sixteenth part of a bushel of meal flower, must, weigh three quarters; That is to say twelve ounces.  
And thus you have the general observations concerning the measures and weights, which are commonly used in Pastry work.   

CHAP. XV.  
The manner how to put a Gammon of Bacon in Paste.  
'Cause your Gammon of Bacon to be steeped in water, more or less, according unto its bigness, thickness, and dryness.  
In case a Gammon of Beacon be very big, well smoked and dried, as your Mayence Gammonds and Bayonne gamon's usually are, you must let them steep in the water, for at least the space of twenty and four hours, or more; and than you may give a guess, whether or no your Gammon be well steeped.  
Which that you may the better be able to judge of, you shall take it out of the said water, and make an opening or hole in the midst of the flesh, drawing forth a little piece of it, and by tasting it, you may be able to judge whether the salt and brine be sufficiently extracted; which having done, and finding it according to your expectation, you shall thus prepare it for to be put in paste.  
In the first place therefore you must pair the top of your Gammon until you come to the quick flesh, that so you may take off the superficies or upper part of the flesh; & all that you judge to be too dry & salt, after which you must also take away the skin or upper part and you must also cut off the knuckle.  
Now having prepared your Gammon in this manner, you must knead as much dough as you shall judge requisite for your pasty; and you must make your crust at least two inches thick or thereabouts, and upon the middle of the bottom of your Pastry, you must make a bed or foundation of slices of fat Bacon.  
This bed or foundation of fat bacon must be as broad as the whole Gammon of Bacon, and upon the said Bed of fat Bacon you must place a good round handful of parsley grossly shredded; after that you shall strew your Gammon with your sweet spices, and consequently you shall place it upon the bed of fat Bacon and parsley, which having done, you shall stick some cloves upon your Gammon, and a few small pieces of Mace, after which upon the top of your Gammon, you shall lay another Bed of parsley, and a bed of fat Bacon sliced, and five or six Laurel leaves upon the fat bacon, and after that a good half pound of sweet Butter, which you must so spread as that it may quite cover all the slices of fat bacon which lie upon your Gammon.  
Moreover, you shall knead as much paste or dough upon your kneading board as will be requisite to make the Cover or Lid of your Pastle, which dough you must morsten with your little brush, and immediately cover your pasty therewith; & having thus quite completed your said Pastry, you must straightways put it into the Oven, which must be heated in the same manner as if you were to bake household bread.  
If your Gammon be a great one, as aforesaid, it will require 3 hours boiling, but if it be an indifferent one, two hours & a half will serve, or two hours, according to its bigness.  
When your Pastry hath been in the Oven about half an hour, you must make three or four holes in the Lid, for to give your pasty vent, for otherwise it would burst; And this you must observe in all great Pasties. Moreover, in case the Pasty-crust doth suddenly get a too high colour, and grows black, that's a sign that your Oven is over heated, and that it burns your Pastry; wherefore you must take away the Embers.  
And on the contrary, if your Pastry attains no colour, that's a sign the Oven is not hot enough, and which will force you to increase the Embers, that so your Pastry may be throughly baked.  
One day after your Pastry hath been baked, you must stop up the holes which you made in the Lid, with some dough, lest your Pastry might bespoyled by the letting in of Air at those holes, which would be the cause that your Pastry would be subject to grow mouldy, and would not keep at all.   

CHAP. XVI.  
The manner how to make a Pastry according to the fashion of the Baskes, or the inhabitants near Bayonne upon the Fronteers of Spain.  
'Cause a Gammon of Bacon of Bayonne, or of Mayence, to be steeped in water, (an ordinary Gammon will serve turn) and when your said Gammon is throughly steeped, you may take it out of the water, and cleanse it well on the top of it, and cut off all the yellow rinds, until you come to the quick flesh, cut off also the knuckle, and take off the skin, and in case the fat of the Bacon be above an Inch thick, you must cut off the overplus, which will serve to be cut into slices, and to stuff your pasty.  
When as your Bacon is thus prepared, you may cause it to be half per boiled in water, with some few Bay leaves, and other sweet herbs; And when it is half boiled or thereabouts, you may take it out of the liquor, and may place it upon a dresser-board that it may dry, you may also take out the bones of the said Gammon when it is half boiled, especially if you intent to have your Pastry to be eaten hot.  
After your Gammon shall be well dried, you may prepare a Rye-paste, or dough, or a paste of white meal, without any butter at all; you may also make this pasty like unto a venson-pasty if you please, but you had better make a pie of it to be presently served up, by reason of the thickness of your Gammon; Wherefore to make the better hot pasty of this your Gammon, you must make up your crust in a round form, of a sufficient bigness, and give it at least half a foot in height, and make it above an inch thick, after which you shall line the inside of your pastry with a lay of great slices of fat Bacon, like unto that Bacon wherewithal you are wont to lard your Capons and Turkeys, upon which Bacon you must strew a little parsley grossly chopped, than you shall powder your Gammon with two or three fingers full of sweet pices, two fingers full of white beaten Pepper, & two fingers full of beaten Mace, and then you may place your Gammon upon the lay of your fat Bacon, and you shall stick upon your Gammon a matter of a dozen Cloves, with as many small pieces of Mace sliced, and Cinnamon, whereunto you must add a couple of bruised Onions, a small quantity of Parsley & Time, half a pound of hogs grease, half a pound of Beef marrow, and half a pound of good fresh butter, which is well softened and spreaded, insomuch that the said butter may cover the whole top of the said Gammon; And on the top of the said Butter, you shall again strew a good fingers full of white pepper, and as much beaten Cinnamon, upon all which you must again lay some slices of fat bacon, and two or three Bay-leaves.  
When your Pastry is thus seasoned and prepared, you must cover it with a lid of Doughty, which cover must be at least an inch thick, after which you must varnish or burnish your said lid, and you must pierce it in the middle & place upon it a little Cap or Crown of Doughty made like unto a Socket, in case the Pastry be to be eaten hot; after which you may place your Pastry upon a sheet or two of Paper to put it into the Oven.  
This Pastry must be at the least four and twenty or thirty hours a baking; and your Oven must be a little less heated than if it were to bake brown bread or Rye bread.  
After your Pastry shall have been five or six hours in the Oven, you must take it out of the Oven, and place it upon your dresser board, and you must guess by the lid which you may take off, to see whether or no your Pastry be full of liquor or of sauce; for in case you find that the liquor is diminished, you must fill up your Pastry again with good flesh broth, which hath been made without Herbs or salt; and in case you have any Mutton gravy, you may mingle it with your said broth, after which you may cover your Pastry again, and put it into the Oven immediately, and every five hours or thereabouts, you must take your Pastry out of the Oven again to see whether it be not grown dry, to the end to fill it up with broth as aforesaid; and in this manner you must continue to supply your Pastry with broth, until the meat which is in your said Pastry shall be rotten baked.  
Three or four hours before your said Pastry shall be baked, you may fill it up with Lamb-stones, sweetbreads, Muscherons', and such other like Embellishments which will render it the more savoury and peasing.  
So likewise must you observe that whilst your Pastry is baking, you must always keep your Oven heated, to which purpose you may now and then put hot Embers into the Oven, at a distance from your Pastry, & sometimes faggot-sticks well lighted.  
Now in case you shall have made your Pastry venison wife, that is to say, in a long form, you must prepare and fit it in the self same manner, as abovesaid, and overabove what hath been prescribed, you must moreover place a lay of parsley both above and beneath your meat.  
Nor must you forget to make three or four holes in the Lid of your Pastry to give it vent; as for Venison Pasties, you need not to make any Cap or Crown upon them.   

CHAP. XVII.  
To make a Gammon Pastry after the Turkish Mode.  
YOu must cause your Gammon to be prepared as before, and when it shall have been half parboiled in water, and that you have caused the bones to be taken out, you shall lard the lean part of your Gammon with slices of fat Bacon powdered with sweet spices, the slices of Bacon shall be as big as a Goose quill, after which you shall powder the Gammon itself with a few sweet spices, and with a little beaten white Pepper; after which you may prepare a paste or dough of white crust, as in the foregoing Chapter. Those who are very curious indeed, do most commonly make use of half-leaved paste to make their Pastry withal, chief in the winter season, because that kind of passed as then hath the better support; but you must observe, that in case you should make your paste of whole-leaved dough, it would be very difficult to be wrought.  
Having made your paste, you must line it, or fill it within with slices of fat Bacon, a little Parsley and Time, after which put in your Gammon, upon which stick a few cloves, and a dozen slices of Cinnamon, and woe good fingers full of beaten Cinnamon, add thereunto a little Parsely, a bruised Onion, and half a quarter of a pound of Pineapple seeds or kernils, & half a quarter of a pound of Currans, a quarter of a pound of Pistaches peeled, one quarter of a preserved Lemmon, cut in small slices, a good quarter and a half of powder Sugar, a half pound of fresh butter, a half pound of sweet suet, and half a pound of marrow, and upon all this a great slice of fat Bacon, a Bay leaf or two, and a thought of Time; close your said Pastry, and make a Cap or Crown upon the lid thereof, and cause the said Pastry to be baked in the self same manner, as in the aforesaid Chapter; look by while to see whether the liquor be wanting, and have a care to fill it up as aforesaid.  
Three or four hours before your Pastry is baked, you may add thereunto some Muscherons', and Lamb-stones with sweetbreads; and two hours before you draw your said Pastry out of the Oven, you may pour a sweet sauce into it, composed of a glass of white Wine, of a quarter of a pound of Sugar, of a little beaten Cinnamon, and if you please you may add a little Verjuice or Vinegar thereunto.  
Observe, that in case this your Pastry be not all eaten at one meal, you may cause it to be heated several times; and in case your liquor or sauce should chance to fail, you may supply that defect with broth or Mutton gravy, which you may add thereunto.   

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

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

CHAP. XX.  
To make a Pastry and a Tart of a Capon, of a Breast of Veal, of Pigeons, of Larks, and of other sorts of small Fowls, to be eaten hot.  
PRepare your Pastry Crust which must be very fine, make it of a proportionable height and bigness, of that which you do intent to put into it, and have a care to make the middle of the bottom a little thicker than the rest of the Pastry; fill up the bottom or line it with a little Beef suet Minced, and some marrow, in case it be to be had, or else instead thereof put therein a little sat Bacon small shred, the pieces not exceeding the bigness of a Pease.  
Afterwards take the meat, which you do intent to put into the said pasty, having first washed it with warm water, and having entirely cleansed it, and dried it that it retain no moisture; And if it be a breast of Mutton, you may make it become extreme white by perboyling of it never so little in the said hot water; And the Meat being well wiped and dried, you must cut into several pieces about two fingers in thickness, and you must also cut the ribs in twain. Thus much for Veal.  
But and if it be a Capon, or any other sort of foul, or any kind of Venison which you intent to put in paste, you may flatten its breast, bruise its bones, and cut some lansements in its breast; Moreover you must cut off its neck, the extremities of its wings and its legs, and afterwards put the Meat into your Pastry, after which you must season it with your salt spices, and at last you may fill up your Pie with a good lump of butter, and with slices of fat bacon, you may also if you please, add hereunto some Lambs-stones, Coxcombs, some sparagus, some Hartichoak stools, some whole boiled yolks of Eggs, or in several quarters, some Mucherons', some verjuice in the grape, and some parsley very small chopped, and also some small sausegees, above all which ingredients you must lay a few slices of fat Bacon, and a good quantity of butter, after which your said Pastry being thus furnished and garnished, you may close it up, and you must wrap it up in brown paper to sustain or uphold the crust, and to hinder it from bursting in the Oven.  
You must make a hole in the midst of the Lid, and after you shall varnish or burnish your Pastry, and so you may put it into the Oven, giving it a like heat unto your Pasties, which are to be served up hot to Table, according to the foregoing prescription, and as it shall be more particularly declared in the ensuing Chapter.  
These kind of pasties will be sufficiently baked within an hour and a halves time more or less, according to the bigness of your pastry, as also proportionably unto the heat of your Oven.  
You may also make these kind of Pasties, in a Tart Pann, with a leaved Crust, chief if you do garnish it with Pigeons.   

CHAP. XXI.  
To make a Pastry with a sweet Sauce.  
NOw in case you do desire to make one of these self same Pasties, and to give it a sweet sauce, you must draw it forth to the Ovens Mouth, by that Time it is half baked, and you must put a Funnel into the hole which is in the middle of the said Pasties Lid, and you shall pour thereinto a glassful of Hypocrisse well sweetened, or as much as you shall judge requisite according to the bigness of your Pastry, or otherwise a good quantity of melted Butter, in which Sugar hath been dissolved, and a little Cinnamon, more or less of each of them according to the bigness of your said Pastry.  
After which you shall put your said Pastry into the Oven again and shall let it be well and throughly baked.   

CHAP. XXII.  
To make a Pastry to be eaten immediately, being served up hot.  
AS for example, take almost a pound weight of Veal, or of fresh Pork, or of Mutton, or of Beef, the brisket of Veal is the most properest piece to make these Pasties of; take likewise one pound of Beef suet, which is fresh, or rather marrow, mince or chop all these very small together, and in the chopping of them, you may powder them with salt and spices, and after that you may throughly chop them small, you may also if you please mince a few Leeks, or a little Parsley amongst your said Meat and Suet.  
When your meat is thus minced, you may add thereunto the white and the yolk, or the white alone of a new Egg, and you may the better mingle it with your minced meat with a wooden fork, to the end that the whole composition may be the better mingled and knitted together, unto which you may add some few Pineapple seeds or kernels, and currants, in case you be so minded, or do desire to have your pasty very delicate.  
After which you may prepare a paste of fine dough, of a round form, and you may fill it up half full with your minced meat, which having well plained, and pressed close to your Crust, you may lay thereon a few sparagus, or some pieces of Hartichoak bottoms, or Muscherons', yolks of Eggs boiled hard, and cut in quarters, some slices of Ox tongues, in case you have them at hand, some sheep Plucks, some Pistaches, and such like other Lamb-stones and Sweetbreads, such as you can get, you may also add thereunto some pieces of marrow amongst your other Lamb-stones and Sweetbreads; and also Chestnuts half roasted; And in the season, of Verjuice in Grapes, you may add thereunto about a dozen Grapes, more or less according unto the bigness of your Pastry; finally you may proceed to fill up the rest of the Pie with your minced meat, and you may press it down gently upon your Lamb-stones or Sweetbreads.  
In case you make a very high Pastry indeed, you may place therein several lays of minced meat, and season it only (as it hath been already prescribed) with nothing but Junkets, as Lamb-stones, sweetbreads, and the like.  
Cover well your said Pastry and wash it, after you shall have made a small hole in the upper part of its Cap or Crown.  
Now if so be the crust of your Pastry be very fine and high, you must put a stay of grey course paper, round about the body of your Pastry; this said stay must be fastened to the edge of your Pastry, and rubbed with good fresh butter on the side which is to touch your Pastry crust, after which you must put a piece of pack thread to tie it unto the Pastry.  
When as your Pastry shall be thus prepared, garnished, stuffed and covered, you may put it into the Oven; Nor needs the Oven to be so very much heated as when you intent to bake greater Pasties; For these kind of Pies will be sufficiently baked in the space of a good half hour, unless they be extraordinary big; and in case they have a proportionable heat allotted unto them; moreover according to the greatness or littleness of the said Pies, they will require a greater or lesser time to be baked.  
Note, that you may very well make one of these Pies in a Tart-pan, and you may also make the crust leaved, or very thin if you please.   

CHAP. XXIII.  
To make a Pie of Cockney oval minced Pies.  
THese kind of Pies must be made of the brisket of Veal, or likewise of other meat minced with Suet, and seasoned in the same manner as your former Pies were; wherefore a Pie of Cockney minced Pies differs only from the foregoing Pies, only that the former are made in a round, and covered with a hovil or high paste; and these latter are flat, uncovered and made after the figure of an Oval; moreover these Oval minced Pies have another particular property, that they must be sprinkled and seasoned with a white sance, made with Verjuice, and some few yolks of Eggs beaten together; this sauce is put into an Oval mince Pie, when as it is well baked, after which you must again put your said Pie into the Oven for about the space of one quarter of an hour, to the end that this said sauce may thicken.  
Observe, that you must fasten the meat of your said Oval mince Pie, and the crust together; that is, you must press it with your fingers close to the crust, but chief round the sides, that so your paste may be the firmer and faster.  
Now, when as you have prepared your first lay of meat, you must cover it with Asparagus, and with other Lamb-stones and Sweetbreads, amongst which (if so be they are in season) you must put some Spanish or French Chestnuts, half roasted, and some Verjuice in Grapes when it is to be had, after which you may grate a little Nutmeg over the Lamb-stones and Sweetbreads, and you shall again cover these Lamb-stones and Sweetbreads with a lay of Minced meat, prepared and seasoned as abovesaid; and after you shall have somewhat pressed the said meat upon the Lamb-stones and Sweetbreads, you may make up the sides of your Pastry, and you may stiffen them by a shoulder of paste which you should add thereunto on the inside, and you shall make in such a manner, as that it may somewhat overtop the meat; and than you must cut off the said top of paste which doth touch the meat of your Pastry, and add thereunto some few small puddings or rolls which you shall have purposely prepared of your mince meat, you may also grate a little Nutmeg upon your said Pastry, just as it is in a readiness to be put into the Oven.  
'Cause your said Pie to be baked, and when it is almost throughly baked, you shall draw it to the Ovens mouth, to pour into it the white sauce, of which we gave you a hint and prescription before, and after that, return your Pie into the Oven again to be perfectly baked.  
You may also make one of these Pies in a Tart-pan, and you may also make the Crust of leaved paste as aforesaid.   

CHAP. XXIV.  
To make a Pastry or Pie of Lamb stones, Sweetbreads, and other Junkets.  
YOu must make use of minced meat to make these Pies as well as the former, and you must season them in the same fashion, as for the foregoing Oval minced Pies, either to be kept cold, or those which are to be served up hot; but you must observe, that in these Lamb-stones and Sweetbreads pies, you must put less minced meat than in the others, and more Lamb stones and Sweetbreads, and also more suet and marrow betwixt the lays of the Lamb-stones and Sweetbreads; And you must garnish the whole with small rowls or puddings made of the same minced meat, after which you may grate a little Nutmeg over it, after which you may close your pie, and put it into the Oven.   

CHAP. XXV.  
The manner how to make a Tart of Lamb-stones and Sweetbreads.  
YOu must only make the foregoing pie in a Tart pan well garnished with all manner of Junkets, and let your crust be made of leaved paste, which will produce a rare Tart.   

CHAP. XXVI.  
Another manner how to make a Tart of minced meat.  
TAke either Veal or other good meat which is well parboiled if it be a good Capon it is the better, flay it, take out the sinews and the bones, after which mince the meat thereof very small, and pound it in a Mortar, add thereunto a little fresh Cheese, and as much old Cheese grated or shredded very small, put therein six Eggs well beaten, and as much marrow as you shall think fitting, or in stead thereof, as much fat Pork small shredded, add and mingle these things all together, and season them with salt well powdered, as also with a little spice, or beaten Cinnamon.  
When you have thus prepared your ingredients, you may put in a Tart-pan a paste of leaved dough, garnish it sufficiently with your puddings or rowls, after which cover it with a lid of paste, make a small hole on the top, and let the said Tart be sufficiently baked.   

CHAP. XXVII.  
To make a Pie after the Cardinal's manner.  
SPread abroad into a little Tart-pan, or in a white latin square Pie-pan, leaved paste or dough as thick as almost a half Crown, and let it hang over the Tart-pan on all sides, fill up this pasty sufficiently with raw Veal, or any raw Fouls flesh whatsoever, or if you please let it be parboiled; that is to say, let it be above half boiled, and let it be very small minced, with the self same quantity of Marrow, or Beef suet, and let this composition be seasoned with salt spices; you may likewise add thereunto some Pineapple kernels, and a few Currants, as also a few morsels of the yolks of Eggs hard boiled.  
When as this your said pie shall be well garnished & filled, you must curiously cover it with a crust of leaved paste, and then cause it to be put into the Oven.  
Some Pastry men do put Sugar into these kind of Pies, as also a sweet sauce when as they are half baked; moreover if these pies be but little ones, you may cause them to be baked in a little brass Oven which is portable.   

CHAP. XXVIII.  
The manner to make a Pastry according to the English manner.  
TAke a young Hare which is very tender, which is uncased; take off all its skin, cut off its head, and feet, flatten its stomach, and beat the said Hare's flesh also very well, to the end that it may become the shorter, make little slashes in the back and thighs of the said Hare, but let them be long and deep enough; or else if you please you may cut the said Hare all in pieces, and afterwards lard the flesh thereof with small slices of fat Bacon.  
When your Hare shall be thus prepared, you must make your Pastry of a sufficient bigness, and let it be at least two good inches thick, place it upon a sheet of paper, and upon the end of your said pasty, you must place a lay of Marrow, or of beef suet, or of fat bacon very small shredded; this lay or bed must be as long and as broad as the whole Hare, and season this lay of marrow and suet with salt spices, after which you may lay the Hare upon this bed of marrow, with its belly downwards and if so be you have cut the said Hare all asunder, you must place all the several parts in their proper places again, after which you must season the said Hare with salt spices, and on the top of the said Hare you must again place a lay of marrowor suet Minced, and afterwards garnish your said Pie with Lambs-stones and sweetbreads of all sorts, with Currans, with Pine-kernels, well washed, with the ryne of Lemons preserved, cut in small slices; add hereunto likewise small morsels of marrow, Muscherons', Pistaches, if you have any Calves reigns, Cocks combs parboiled, the yolks of hard Eggs, quartered, or whole, and Capers, if there be any to be had.  
You must mingle all these Lambs-stones and sweetbreads together, and season them with a little salt spices, and after all these Lambs stones and Sweet breads, shall be placed upon the Hare; You may cover it with a slight lay of minced suet, and put some few slices of fat Bacon upon it, upon which you may spread all over half a pound of fresh butter, which you must place upon the whole, and above the butter you must put a good thumping handful of sugar.  
When your Pie shall be thus prepared, and furnished, cover the hole with the other end of your paste which remained unused; and when your pie shall be well covered and fashioned, you must wash it on the outside or burnish it, and so cause it to be put into the Oven upon a sheet of paper, and have a care not to break it.  
After this pie shall have been in the Oven, for the space of one half hour, you must make a hole in the middle of the upper crust, that so it may not burn; And you must keep the Oven as if it were for a Turky-pye.  
This said pie may be very well baked in two hours' time.  
Some Curious palates do steep half a grain of Musk with a drop or two of Rose-water, and do pour it into the said Pie in their filling of it up, but the sent of the Musk doth for the most part ostend the Female sex, and some Males too; wherefore it is far better omitted; and deemed best not at all to put in any.  
When this your Pie shall be well baked, you must draw it forth of the Oven, and you shall spread gently upon the crust thereof, frosty sugar, which may be done with a knife, or with the back of a silver spoon, and this said frosty Sugar, must be as thin almost as a sheet of paper.  
So soon as your said Pie shall be washed, or burnished with this Frost, you must put it again into the Ovens Mouth, for the space of a half quarter of an hour, to make the said frost dry; And you must note that the heat must be very moderate, that so the said Frost may remain white, for if the Oven should prove to be over hot, the said Frost would turn red or yellow, as soon therefore as your said Frost is dried, you must draw your Pastry out of the Oven, and you must serve it up to the Table as speedily as you can, lest that your Pie should take cold, and that as then the frost should melt.   

CHAP. XXIX.  
To make a Pastry according to the Sweisses fashion.  
MAke a Pastry of half leaved Dough, and make the crust at least an Inch thick, put into the bottom thereof a good handful of minced veal with suet, after which you may garnish your said Pie with a Hare, or Conny, cut asunder; season the meat thereof with salt spices, add good store of Spanish Chestnuts thereunto, Muscherons', a Leek, or an Onion bruised, or cut in quarters, and some sorts of Junkets, if they are to be had, after which, place thereon a handful ofminced veal, with suet, and six or 7 rolls of veal, afterwards one half pound of butter, a quarter of a pound of marrow and a quarter of a pound of beef suet minced, and Lastly, Some few slices of fat Bacon on the Top of all.  
When this your pie shall be well garnished and furnished, you must cover it with a lid of leaved paste, as thick as the half of the little finger, wash or burnish the said lid, and make a hole in the middle of it; after which you shall do well to lap up all your said pie in a Buttered paper, which must be as high as the pasty itself, and you must tie on the said paper that it may not fall off.  
Put your pie into the Oven upon a white paper, and give it an indifferent heat, as for a Custard.  
The said pie will require at least two hours baking.   

CHAP. XXX.  
To make a passing delicate Giblet Pie.  
YOu must cause your Giblets or offals of all kind of fowl to be very well picked, and cleansed, as for example, the necks which are cut into morsels, the wings, the gizzards, and livers; out of all which you must take all that is bitter; wash all these several parcels very well in 3 or 4 several waters, and afterwards let them dry and drop out again; you may likewise cut into moreels the Lights and Livers of a Lamb, or of a sucking pig, after you have taken that which is bitter out of them; that is to say, the Gall; and you must have a care well to wash the said Gather after you have cut the same into pieces.  
Afterwards you must put these several pieces into a clean wooden platter, and season them well with salt spices, with Parsley, and with Bacon small sliced or minced; Hereunto you may add some few Muscherons', and verjuice in Grapes when they are in season, or Cardus roots, or Asparagus, or else some Hartichoak bottoms cut into small slices.  
When all these ingredients shall be in a readiness, you may make up your paste or dough, which must be made of very fine meal, and you must give it a thickness of about half a Crown, more or less, according to the bigness of your Pastry, which you must afterwards fill with the Giblets aforenamed, being seasoned in the self same manner as it hath been already prescribed; upon which Giblets you must place some slices of fat Bacon, and a good lump of fresh Butter, which you must spread according to the bigness of your said Pastry.  
Put a lid of paste upon your said Pie, and wash, or burnish it, and if so be you think it fitting, you may wrap it in a sheet of paper well rubed with butter; forget not to make a hole in the lid of the Pie, and cause your said Pastry to be put into the Oven, and when it is baked you must pour a little white sauce into it through a Funnel, after which you must put your Pie into the Oven again for a pretty while, until the sauce or liquor thereof (which must be composed of the yolks of Eggs, beaten with a little Verjuice or Vinegar) be well thickened or come to a competent body, after which you must draw it for good and all.   

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

CHAP. XXXII.  
To make small minced Pies according to the Spanish fashion.  
YOu must make your paste very fine, and to one pint of flower, add four yolks of Eggs thereunto, and when your said paste shall be thus prepared, you shall form the crust of your little minced Pies, not above two sheets of paper in thickness, or a little more, according to the bigness of your Pies, and you shall fill them up with the following minced meat. Viz.  
Mince very small all the flesh of a Capon, a quarter of a pound of fresh Porck, and a quarter of a pound of Mutton, two Calves kidneys, a quantity of fat Bacon, good marrow and Beef Suet, of each one a quarter of a pound, a few Leeks or Onions, and great store of Mouscherons', both salt and sweet spices at difcretion; All which ingredients you must mince together.  
You must garnish, or fill your pies with these minced meats, and after that, make up your Pies with fine flower lids wrought; and having washed or burnished your said lids, you may cause these your little Spanish minced pies to be well and throughly baked.   

CHAP. XXXIII.  
To make small minced Pies according to the Princess fashion.  
TAke sugared paste and make little pie pastes of them in the least form, which you can possibly make, you must make up these in little Tart-pans in the same manner as you would make your pies according to the Cardinal's manner; Fill up these little pies with parboiled or roasted flesh which is very tender, as the flesh of a Capon very small minced, together with some Marrow of Beef, being well see asoned with salt spices; you may add hereunto Sweetbreads, Coxcombs, and such other like Junkets, as Mouscherons' boiled in Butter, and the like.  
When your little Princess Pies shall be thus filled up, you must cover them with the same paste, and afterwards you may cause them to be baked, giving them an indifferent warm hearth; And you must observe, that one quarter of an hours time will bake them sufficiently.   

CHAP. XXXIV.  
To make a Carp or any other fish Pie, Venison Pastie-like, to be eaten cold.  
TAke a fair large Carp, or any other fish that is large and big; and if it be a scale fish, you must scrape off the scales; and afterwards gut it; some kind of fishes there are which you must flay like as you do Eels,  
After you have thus gutted the fish, you may also take out its lungs which is nought to be eaten either boiled, baked or stewed.  
Your fish being thus prepared, you must launce it well, and deep on the back, and afterwards lard your fish, with lard made of her wings, or slices of Eels, and out of Lent or Ember weeks you may also lard your fish with sat Bacon, as you do flesh.  
You must not forget to take out of your fish the Milters, and Rows which you shall find in their bellies.  
Now when your fish is thus throughly prepared you may then form, or raise a paste two or three inches thick; And if so be you have a great fish to put in paste, you must be sure to make our pastry long and broad enough; After which you must place upon one of the ends of your said paste, a lay of fresh Butter which must be proportioned to the length of your fish; which you must powder with salt spices, and afterwards you shall place your fish upon the said lay of Butter; so likewise must you powder your said fish, both within its belly, and without, all about it with your salt spices; as also put into its belly a lay of Butter, and afterwards on the top of your said fish, place another lay of Butter, together with some few Bay-leaves; you must place the Milters and Rows of your said fish on either side of it in the said Pastry; and be sure to spice them well; you must salt your said pie according to your own discretion and judgement, and when you have thus seasoned it, you must close your pie, and to this end redouble or cover over your said fish, with the other end of your paste which you had left empty; After which you must wash or varnish your said Pie with lean varnish, in case it be in Lent; that is to say, a varnish made without Eggs.  
Put this Pie into the Oven, and after it shall have been half an hour therein you must make a little hole in the upper crust, and afterwards you must return it into the Oven again, to have it fully baked.  
Observe, That such a Pie as this of a great fish, will require at least three hours baking; especially if your Pie be any thing big; And when you shall judge that your said Pie is almost baked, you shall cause it to be drawn out of the Oven; And you must try with a little stick which you may put into the hole which you have left on the top of your Pie, whether or no your liquor or sauce doth swim above the fish; For that in case your sauce chances to be too much consumed, as it doth oftentimes happen, you must as then cause some butter to be melted, which you must season with your salt spices, and afterwards pour it into your Pie through a Funnel, to augment the sauce which shall have been consumed, as aforesaid.  
One day after this your said Pastry shall have been baked, you must stop the hole which you have made before in the lid thereof; And the which you may easily do with a little paste which you may put thereinto; And thus your said Pie will keep for a good while, till such time as you shall have occasion to eat it.   

CHAP. XXXV.  
To make a fish Pie, covered or uncovered, which said Pie must be eaten hot.  
TAke what kind of Fish soever you please, as for example, a Carp, or an Eel, or a Tench, or a Roche, fit and prepare them in the same manner as we have prescribed you in the foregoing Chapter, save an Eel, that you must not lard them.  
Some are of Opinion, that it is best to parboil the Fish in hot water, after it shall have been prepared and accommodated, especially if the said Fish be slimy or gravelly, as your Tenches or Eels are; which must be done before you put them into the Paste; which is also practised by the Pastry Men; for you must note that in case you put Raw Fish into Paste it will make your Pie burst.  
When as your fish shall be thus prepared, you must also make ready your Paste of fine or leaved dough, and you must proportion it to the length and height of your Fish; And you must also observe, that all Fish Pies are commonly made Ovalwise; However you must also observe, that the crust of such like Pies is not usually made so very fine as the others, that is to say, you must not put so much butter in the Dough, especially when you intent to make the said Pies open because that otherwise the crust would easily fall down, and your sauce would be spilt, the crust must be about the thickness of two or three half crowns at least.  
You must therefore observe not to make the paste of your said fish Pies so very thin, and that your good Pastry men do knead it with hot water, to make it the firmer; and when you shall have made up your crust for a fish Pie, which is to be open or uncovered, you must leave it in the air for the space of an hour or two, that so it may become firm before you put your fish into it.  
And you must proportion the greatness of your Crust unto the bigness of the fish which you do intent to put into it; And after your said Pastry crust shall be well thickened and firmed, you shall place in the bottom of it, a lay of fresh butter; and you must powder it with your salt spices, and so lay your fish upon it; which you must have lanced in the fleshiest parts before you put it into the said Paste, And in case you have cut your fish in Morsels, you must have a care to place the said pieces in their proper places, and if your Pie be made Ovall-wise, as then put a lay of butter in the fishes belly, and another lay on the top of your said fish, after which season it with your said salt spices, you may also lay at your fishes sides the Rows and Milters, and you must also powder them with your salt spices, you may also add unto your said Pie, Pineapple kernels, Currants, Muscherons', Capers, and Pomgranats, small pieces of Hartichoak stools, or such other like junkets, in case they are to be had, and some new verjuice in grapes, some who are more curious do add hereunto Oysters, which are parboiled in seething water; And you must have a great care above all things that your Pastry be not over excessively salted.  
Moreover in case your crust be very fine, or that you apprehend that it may chance to fall when it is in the Oven, when your said pasty shall be well moistened with your melted butter, you must as then swath it without, and you may also put a double swath of paper in the inside of your Pastry before you fill it up. The swaths must be made of double paper, and must be well rubbed with butter, and you must also not fail to tie them on the outsides with good Packthread.  
Put your Pie into the Oven, and take care that the crust thereof, do not fall down neither of one side nor of the other; And in case it should chance to fall down on any side, you must as then gently heave it up again with an Oven Peel.  
When your Pie shall be half baked, you must draw it to the Ovens mouth, to pour butter and verjuuce into it, or else you may put into it two ounces of peeled Almonds which shall have been pounded, or reduced to milk, with a little verjuice, after which you must put the Pie into the Oven again.  
Moreover, these Fish-pies which are uncovered, may be very well baked in an hour, or an hour and a halfs time, provided that they be of a middle size.  
Observe that in case you be minded to put a whole Eel in paste, and to make an open pasty of it, you must open it, and cut it at every four inches length or thereabouts, for if so be you do not break it, it will prick itself up in the baking, and in its stretching itself forth, it may chance to break your Pastry and so spoil it, wherefore its better to cut it into morsels, as long as you please yourself.  
You may also make these fishpyes covered, and to this purpose you must make your Pastry large and long enough, to make your Pastry all of a piece, in the same manner as you do make a Venson-pasty.  
When your Pastry shall be thus prepared, you must place on one of the ends thereof a lay of fresh butter; season it with spices, and place your fish ready dressed upon it; and when your Pie shall be thus fully stuffed, you may cover it with the other end of your paste which you shall have left empty, after which you must make a hole on the top of the Lid, as it hath been formerly said, in the Chapter which treateth of the Venson-pasties.  
Observe Moreover, that sometimes you may make round fishpyes, or others, like unto your mince-pies to be eaten hot; And these like Pies must be also covered as it hath been before alleged, and the fish which you do intent to put therein must be also cut in pieces as aforesaid.   

CHAP. XXXVI.  
To make Minced Fish-pies, the bones and grissels being taken out.  
TAke as much fine dough as your own judgement and experience will guide you to, which said Paste you must make as fine as your minced pies, or Cockney-Pyes, and prepare and shape your pasty or Pies in the same manner as your Cardinal Fasties are made: And in case you make them like unto your minced Pies, you must remember to make your crust a little thicker in the bottom then else where.  
When your pasty is gotten in a readiness, you must first line it with a slender lay of butter, after which you shall fill your Pie up half way with minced Carp, or of other Fish which is seasoned in the same manner, as we shall hereafter prescribe.  
After which you must place upon your minced fish, some few Lenten Sweetbreads and Junkets; As for example some morsels of Hartichoak stools, or of parboiled Asparagus, or Carp Tongues boiled in good broth, or Chestnuts half roasted; And out of Lent you may put therein some of the yolks of Eggs, hard boiled, so likewise on gaudy days, you may add thereunto some morsels of marrow.  
When your Pie shall be thus replenished with Lamb-stones and Sweetbreads, you must add another morcel of Butter thereunto, and although you should not chance to put any Lamb-stones and Sweetbreads at all in your said Pie, yet you must not fail to place a lay of Butter upon the first minced fish;  
After which you may proceed to fill up your Pie to the very top with your minced fish, upon the top of all which you must again place a lay of Butter, and if so be your pies be made in a round form like unto your hot minced Pies; you must add unto them a lid of paste like unto a pinnacle which you must place upon the top, and afterwards you must wash or varnish your said Pie lid.  
Put these Pies into the Oven, and given them an indifferent warm hearth as you do in the baking of your small minced Pies.  
And in case you intent to make these minced fish Pies uncovered, after they shall have been baked, you may add unto them a sweet sauce; And if it be upon a flesh day, you may add thereunto the gravy of a joint of Mutton, or of any other piece of Roast meat, or else a white sauce made of the yolks of raw Eggs beaten together with a little Verjuice.  
After which you must put your Pie into the Oven again, for a little while, that so it may partake of the taste of the said sauce, and likewise the said sauce may have time to thicken; But you must observe not to make these minced Pies of fish too big, for that else you will not be able to handle them, nor order them well; And therefore you had better make them in the manner of Tarts, and bake them in a Tart-pan, making them up in a paste or dough very thin, and as we formerly called it, a leaved paste.   

CHAP. XXXVII.  
The manner how to unbone your fish, and to prepare a good mince meat of fish, where withal to fill up and garnish your Pies.  
THe best way to make a minced meat of fish, is in the first place to scale your fish if it be needful; and afterwards to peel it, that is, to flay it, and afterwards to gut it, and to take all out of its belly, as well the Milters and the soft Rows, as the blood; after which you must take out the bones, that is to say, you must separate the fish from the bones, and you must also take away the small bones which are mingled and interlaced betwixt the fishes flesh; Moreover you must be very exact in taking out the said bones, which may be performed by slicing your fish into several morsels, and taking the bones out of them with a knife; As for example in a Carp, But by reason that this way or manner of unboneing a fish is hard and somewhat difficult, and that also the flesh of your fish being put into your Pies raw, will make them burst; it is therefore necessary that you cause your fish thus to be unboned.  
When your fish is scaled and stripped, you must plunge it into water, which is almost boiling hot, and let it steep therein more or less according unto the thickness of your said fish; and you may know when it is time to draw it forth of the said water, which you may do, when you may easily separate the fish from the bones, and in this manner you will easily unbone your fish; But whereas the hot water doth take away part of the fishes taste, and substance, you must therefore cause it to be boiled in a thin broth, and after you shall have suffered your said fish to have become cold in the said thin broth, that so it may partake of the taste of it, you may easily separate the flesh from the bones of the fish.  
Having thus separated the bones from the fish, you must place it upon a table, adding thereunto a little Parsley, some Salt, and a few Muscherons' cut in slices, and a few spices, and if you have a mind to have your said Pies be sweet, you may add unto them a few Currants, and some Pineapple kernels, well washed; All which ingredients you must mince together, and when your minced fish is thus prepared, you may fill up your Pies therewith, as it hath been already described.  
Now if you have any minced fish remaining over and above, you may put it into a Porringer with some Butter and an Onion, or with a Leek, and cause them to be all boiled together, and whilst they are a boiling, you must now and then stir them, and add unto them a few Capers, and a little thin broth if you have any, and at the latter end a little Verjuice.  
When your said minced fish is thus boiled, and that your sauce is become savoury, you must take out your Onion or Leek, and you must grate a small quantity of Nutmeg upon your said minced meat, in case you have put no spices into it before.  
You may also add unto your said minced fish some slices of fried bread, as also a quantity. of Almane, or Dutch sauce, in case you have not any thing broth to put into it.  
And the better to disguise your minced fish, you may mince amongst it some yolks and whites of Eggs hard boiled, or else you may add thereunto some gravy of a joint of Mutton, or of any other good meat.  
Moreover, in case you desire to make any Chitterlings or Links of your said minced fish; take your said minced fish before it be per boiled in Butter, and sprinkle it with the white of an Egg, or with a little Verjuice, or a little white Wine, after which you must press or squeeze your minced fish in your hands, to incorporate it in the manner of Chitterlings, after which you may cause them to be baked in the same manner as your minced Pies.  
Some do cause their minced fish to be parboiled before they do maketheir Pies of them, but when once the minced fish happens to be parboiled, it becomes too too flashy, or washy by reason of the sauce which is added thereunto.   

CHAP. XXXVIII.  
To make little minced Pies of Fish with Oil, in stead of Butter, to be eaten in Lent.  
MAke up your paste with Oil as aforesaid, and make up small Pies of the same in Tart-pans, unless you had rather make up your little Pies as they are to be eaten hot.  
When your paste shall be thus prepared, you may replenish them with the minced parts of Carp, or Pikes, Perches, or Soles, or Whiting, or any such like excellent fish boiled in a good thin broth; & let this your minced fish, be well chopped with a little parsley and Pineapple kernels; and a few Anchovies well watered, whereunto you may add some Muscherons' boiled in butter, and let all these things be well minced together, and season these your said minced meat with salt spices.  
Now when this your minced Fish, together with the aforesaid ingredients, shall be well chopped and mingled together, you must add thereunto, a reasonable quantity of pure and sweet Oil, which you must cause to be refined in the self same manner as it hath been prescribed in the Chapter which treats of Pies baked with Oil; And when your minced-meat shall be thus prepared, you may fill your Paste therewith, after which you must cover your Pies with a Lid made of the self same paste kneaded with Oil, varnish it, and cause these your Pies to be baked, but let them have an indifferent warm hearth.  
Moreover, Those who do not love or affect Oil, may instead thereof, use butter in the making of your said Pies.   

CHAP. XXXIX.  
The manner how to make a March-Pain wafer.  
SUppose you intent to employ half a peck or thereabouts of wheaten flower, to make a March-Pain, you must take about the bigness of two Hen's Eggs of leaven and place the third part, or thereabouts, of your flower, upon a clean dresser board.  
Make a ridge or Fountain in the middle of your Meal, put your leaven therein, and dissolve it exactly with hot water, by kneading of it with your hands, after which you must mingle your meal with the leaven you have thus dissolved in the water, and you must put such a quantity of water therein, as will suffice to knead your said Paste, until it becomes very soft, and you must not leave it until it be very supple; Now when your paste shall be sufficiently kneaded as aforesaid, in such a manner as that there be no Clots remaining in it, you must cover it over, and place it in a warm place, where no Air nor cold can enter, just as if you had prepared Dough to make bread withal.  
You must leave your said paste for the space of two or three hours in this kind, especially in summer, that so this your paste may be the better united and settled, but if it be in a cold season, as in winter, you will need five or six hours' time, to prepare and fit this your leaven.  
You must also have an eye on your paste now and then, and when you shall perceive that it is swollen up, and as if it were split on the top, you must as then place on your kneading board the rest of your half peck of flower, make a pretty good Trench in the middle of your said flower, and put therein a little warm water, wherein you shall have dislolved half a quarter of a pound of Salt, and a quarter of a pound of fresh butter, put also into the said Trench all your former paste, and mingle it all together, and reduce it to Doughty, but you must observe not to make it so soft as your first paste was.  
Mould and knead throughly this your said paste, and afterwards make it up into the form of a great Loaf of bread, immediately after which you must cover it, that it may not take cold, and become flaggy.  
Leave all your said paste in this manner, for the space of one half hour, after which you may make it into a roll, or you may place it upon your kneading board, which you must have first powdered with a little flower, to the end that your Dough may not stick upon it, after which you must make your march-pain wafer, which you must varnish both without and within side, you must also prick your march-pain with a sharp pointed skuer in several places, both without and within, that it may not puff and swell.  
When you shall have thus shaped your Marchpane, you must place it upon a peel, which is big enough to contain it; And you must have a special care not to crack your Marchpane, when you put it into the Oven.  
There will be a little half hours time, requisite for to bake such a Marchpane of the bigness of half a peck of flower or thereabouts, and your Oven must be a little more heated, than when you intent to bake household bread.  
And you may know when your Marchpane is baked, by the same observation which you use to know when your bread is baked.  
Take notice that several Pastry-men or Cooks, do employ yeast, or the Scum of Beer in the Marchpane which they do make, instead of putting real and true leaven into them, which they do, because that the yeast or Scum of beer, doth make their paste or dough sooner work and rise, and doth make their March-pains show the better, and eat the tenderer, although they are not so wholesome nor yet so toothsome.  
Observe also, that when you do intent to make a very great Marchpane, you must roll your paste with a great wooden Rolling pin several times, too and again; to render your paste the more supple and pliable to your hand.   

CHAP. XL.  
To make a March-Pain far more delicate, which is usually at Paris, called a Cousin or Nepheew, and in other places it is called a Kindness or a Contril.  
PRepare your leaven as it is prescribed in the foregoing Chapter, with one third part of half a peck of fine flower, and when you shall have thus made it into paste, you may take the rest of your half peck of flower, into which make a Trench as aforesaid, warm a quarter of a pint of water, or rather of milk, to the end that this your Marchpane or Co●tril may be the finer and tenderer, cause two ounces of salt, and one pound of butter, to be melted in the said Milk, and pour it into the midst of your flower, add thereunto one half pound of Cheese made of milk which was not uncreamed, and if you will add thereunto three or four Eggs dissolved and beaten in a little milk, add your leaven to the whole, and let it be altogether well mingled and throughly kneaded.  
When you shall have thus well worked and kneaded your paste, you must shape it, as in the foregoing Chapter, afterwards you must cover it, and you must let it rest for the space of an half hour, and then you may form a Marchpane or Contler of it, which you must both varnish and prick before you do put it into the Oven.  
When it is in the Oven, you must be sure to let it bake longer than the former, because it is made of a finer dough, and that the paste of it is better stuffed, or hath more ingredients in it.   

CHAP. XLI.  
The manner to make a Cream-Tart, according to the Pastrymens' usual form and manner.  
PRepare a Coffin of fine, or of leaved paste, & fit it in a tart-pan Observe that it will be requisite to have your Copper Tart panns, trimed and glazed within side, that so your Pie or Tart Crusts may not stick to your Tart Pans, and that they may not receive any ill or offensive sent or taste from the Coper.  
You must also have a care that the bottom of your Tart pans, be smooth, and that there be no rigs or flaws in them; that so the bottom of your Pies and tarts, may not stick to the bottom of your Tart-pan.  
Observe also that with your thumb you must spread a little butter gently in the bottom, & round about your Tart-pan, in case your Crust be not very thin and leaved paste, that so it stick not to the tart-pan in baking.  
You must also butter the inside of a tart-pan, when you intent to bake any Pastry meat, fish, or i'll shin it, which hath no crust at all, as for example an Homelet made with bread.  
Now when your Pie Coffin, is made of leaved paste, it will not be needful to butter the bottom of your Tart pan with butter, but it will suffice to powder it gently in the inside with a little mea● flower, that so your Pie Coffin may not stick to the Tart-pan.  
When you shall have put your Pie Coffin into the Tart-pann, you must set in a dish over some Charcoals to be melted, as for example, a quarter of a pound of fresh butter for an indifferent big Tart, and when it is thus melted you must put into it about the bigness of three Eggs of Pastry men's Cream, one good handful of sugar, a little Cinnamon powdered, and a little Rose-water, a few Currants may be also added, Pine apple-kernells, and small slices of Lemmon peels comfited.  
You must mingle all these preparatives together, and fill up your pasty Coffin therewith, the Crust whereof must be of the thickness of about half a Crown, and after this your Tart shall be sufficiently filled up, you must cover it over with slices of paste separated the one from the other, at a pretty distance.  
This Tart will not need above one quarter of an hours time baking; and when it is almost or quite baked, you must draw it out of the Oven to powder it with some Sugar; After which you must put it into the Oven again for a while, that the Sugar may become glazed or frosty; and then draw it for good and all, and sprinkle it with a little Rose-water.  
Observe thus much in general, that whensoever you intent to put any Currants or Pineapple kernels in your Pies or Tarts, you must well pick and wash them beforehand.  
Observe also, that in case you cause a Tart or any other piece of Pastry work which is made up in a Tart-pan to be baked in an Oven, you must sometimes draw forth your Tart-pan out of the Oven, and place it on a fire of Charcoals or wood.  
Observe also, that in case you cause a piece of Pastry to be baked in a Tart-pan upon the hot Cinders or Embers; without putting of it into an Oven; The border of your Pastry work must be lower than the border of your Tart-pan; and you must cover your Tart-pan with a sufficient Copper lid or cover, upon the top of which you must lay hot Cinders, and a few kindled Embers or Charcoals, more or less according to the bigness and thickness of your Pastry piece; for you must note, that there must be fire both above and under your Tart pan, when as you cause any piece of Pastry work to be baked in a Tart-pan by the fire in the Chimney corner without the putting of it into an Oven.   

CHAP. XLII.  
The manner how to make another excellent Cream-Tart.  
YOu must gently rub your Tart-pan with a little good fresh Butter; After which garnish your Tart-Pan with a Coffin of fine, or leaved paste, and you shall fill up your said Coffin to the brims with Pastry men's Cream, whereunto you may add the bigness of an Egg or two, of excellent fat Bacon or lard, grated with a grater, or shredded with a knife; In the same manner add some small slices of preserved Lemon peels cut into small shredds; After which you shall only need to fashion or shape the Lid or Cover of your Tart, which you must make of small slices of Dough as aforesaid, and afterwards cause it to be put into the Oven.  
When your said Tart shall be thus baked, you may powder it with Sugar, and you must afterwards put it for a while into the oven again; after which having drawn it for good and all, you may sprinkle it with some Rose-water.   

CHAP. XLIII.  
The manner to make a Tart of marrow of Beef, or marrow bones.  
TAke a quarter of a pound of Beef marrow, break it in pieces into little morfels betwixt your fingers, and reduce it to the smallness of a hazel Nut, add thereunto the like quantity of powder Sugar, and two yolks of Eggs, a small quantity of salt spices, some Pineapple kernels, some Currants, and the rind of a Lemon small shred, add thereunto likewise some Naples Biscuit, or Macaroons or peeled and beaten Almonds, or about the bigness of an Egg of grated whitebread, mingle all these things together with a fork or spoon, And when you have prepared all these ingredients, you must fill up your Pastry or Tart Coffin therewith, and put it into your Tart-pan; After which you may either close your Tart quite up on the top, or else you may cover it with a lid of paste, which is pricked and transparent in several parts.  
'Cause your Tart to be baked, and after that powder it with some Sugar, and put it into the Oven again for a little while.   

CHAP. XLIV.  
The manner to make a Tart of Bacon.  
GRate or shred fat Bacon or lard with a grater or knife, or do but mince it very small; you may also let it steep a while in fair water, and afterwards you shall weigh out a quarter of a pound thereof, add thereunto the like quantity of powder Sugar, and two yolks of Eggs, a little salted spice, about the third part of a leaf of Lemmon peel, and about the bigness of an Egg of grated white bread, or else Macaroons, or much about the like quantity of peeled and beaten Almonds, with a little Rose-water; or else in lieu of any one of these ingredients, you may put a good spoonful of Pastry men's Cream, for that this is very good in all kind of Tarts, mingle all these ingredients together, unto which you may also add a few Currants, and some Pineapple kernels; And when you have prepared this composition, you shall fill up therewith a Tart-Coffin fitted to your Tart-pan, after which you may fashion & make up your Tart, and cause it to be baked, after which you must powder it with Sugar, and must again return it into the Oven, where leaving it while being again drawn, you shall besprinkle it with a little Rose-water.   

CHAP. XLV.  
The manner to make a Veal kidney Tart.  
WHen your kidney of Veal is well roasted, you may take the Kidney, together with the fat that is about it, and mincing them very small, you must season them in the same manner you were to do your Beef Marrow; To all which you may add one spoonful of fine Pastry mens Cream.  
Fill therewith a Pastry Coffin placed in a Tart-pan, cover this Tart with a Pastry lid which is pricked and carved; After which cause your Tart to be baked, and after it is well baked, you must put some Sugar and Rose water into it, as in the foregoing Chapter it is particularly expressed.  
You may also make a Tart of Calf's Tongues in the self same manner as you do the Kidneys Tart   

CHAP. XLVI.  
The manner to make an Egg Tart.  
FIt your Tart-pan with a Pastry Coffin of fine leaved dough, into which strew one handful of fine powder Sugar, and you must cut in sunder the yolks of about twenty hard Eggs, more or less, according to the bigness you intent to make your Tart of, range these half of the yolks of Eggs in your Tart-pan, on the top of your strewed Sugar, and when that lay of Eggs shall be well furnished, you may stick five or six Cloves on five or six of the said yolks of Eggs; after which you may powder the said lay of Eggs with a little beaten Cinnamon, add thereunto as much preserved Lemmon peel as you please, you may also add some Pineapple kernels, and a few Currants. Over all this preparative, strew a good handful of Sugar, and lay a good lump of fresh butter over it; As for example, half a quarter of a pound of Butter spreaded and plained upon the top of the Sugar.  
Cover this your Tart with small slices of paste, and afterwards you may cause it to be baked in the same manner as you bake your other Tarts, and after it is well baked, you may strew it with Sugar, and put it into the Oven again for a trice only, when as having drawn it again, you may besprinkle it with some Rose-water.   

CHAP. XLVII.  
The manner to make a Tart of Herbs, or a tansy in Paste.  
TAke two handfuls of sweet herbs as for example, beet herbs, or Lettesses, Mallows, Spinnage, and pull off the stalks, after which wash your herbs, and let them steep a while in some seeding water to mortify them, that is, to take the earthy sent and taste from them; After which you must dry them, and press them well between your hands, or betwixt two Trenchers, that so they may become very dry.  
Afterwards chop your said herbs very small, and pound them in a Mortar, and put the bigness of two Eggs of them into a Porringer, with about the bigness of an Egg, or a little more of good fresh Butter, ready melted, add thereunto a good handful of powder Sugar, or more if you please, and season this your preparative with a small quantity of sweet spice, as much beaten Cinnamon, and a little salt, you must also add thereunto about the bigness of a Hen's Egg of white bread crumb grated very small, as much dry Naples Biscuit, or in lieu thereof two Macaroons, or a few sweet Almonds peeled and beaten in a Mortar, add thereunto likewise about the third part of a side of a preserved Lemmon being sliced into small bits, and about the bigness of two Eggs of the Pastrymens' Cream; you may also add thereunto the yolk of a raw egg, or else the bigness of an egg of green Cheese, which was made before the Cream was taken off from the Milk; whereunto you may moreover add a few Pineapple kernels, and a few Currants, chief in the winter season, and in Lent; mingle all these things very well together with a wooden ladle, or with a spoon.  
When these ingredients shall be very well united, you must garnish your Tart pan with a Dough-coffin of fine or leaved paste, of the thickness of about half a Crown, which said Dough-coffin you must sufficiently fill up with your said ingredients, and afterwards frame your Tart lid with small slices of past; you may if you please pinks and garnish the borders of your Tart, and embellish it with wrought works, according to your fancy.  
Put your Tart into the Oven, and by turns set it upon some fresh embers; you must observe that your Tart will require but a little half hours baking, and when it is almost baked you must draw it forth of the Oven, and powder it with a good handful of Sugar, and a little Rose-water, and putting it again into the Oven you may leave it there for a little while, afterwards drawing it forth again, you may powder it with a little sugar.   

CHAP. XLVIII.  
The manner how to make a Tart of the roots of Herbs.  
TAke Skirrit roots, scrape them and cleanse them, after which cause them to be boiled in water until they be sufficiently parboiled, then let them dry thoroughly, and pound them in a Mortar; you may also sift them through a sieve, that so you may only retain the very marrow of them, which you must put into a porringer with as much grated bread, or Macaroons, as also about the bigness of two eggs of Pastrymens' Cream, two handfuls of Sugar, and a little Rose-water, some Salt, Cinnamon, and other spices, according to your own discretion, as also Pineapple kernels, Currants, and preserved Lemmonpeeles, mingle all these ingredients together with about the bigness of an egg or more of melted butter, and when this preparative is thus fitted, you must put it into a Tart-pan, garnished with a Tart Coffin of paste, made of very fine or leaved flower.  
Cover your said Tart with slices of passed as aforesaid, and put it into the Oven, and when it is well-nigh baked you must draw it, and powder it with a handful of Sugar, and sprinkle it with a little Rose water, and after that putting it into the Oven again for a trice only, you must again powder it with some Sugar, whereby your said Tart will be completed.   

CHAP. XLIX.  
To make a Tart of raw or green Eruit.  
FIt a Coffin of very fine or leaved paste in your Tart-pan, put thereinto a lay of Sugar, and after that fill it up with Goose-berries, or with red Currans, or with verjuice in the Grape, out of all which you shall have taken the kernels; or with Cherries near ripe, or with Apricocks cut in two, or with Plumbs peeled, in which you may leave the kernels if you please; and if you be minded to put your Apricocks whole into your Tart, you must peel them, and add unto them a lump of Butter, a little beaten Cinnamon, a few slices of preserved Lemmon-pills, and a handful of Sugar, more or less, according to the bigness of your Tart.  
Then you must cover your said Tart with a lid of leaved fine dough, which you may pinks and carve into quarters, and then having varnished it, you may put it into the Oven, and when it is almost or quite baked, you must powder it with Sugar, and put it again a while into the Oven as aforesaid.   

CHAP. L.  
To make a Tart of the mellow of Pumpkins, Gourds, or of Melons.  
TAke the mellow of a Pumpkin, or of a Gourd, or Melon, cut it into pieces as small as a Nut, let them be half boiled in the same water which they will yield, over a gentle fire, and have a care sometimes to turn and stir them that they may not burn, or stick to the pot. And that you may have the less trouble with them, and cause them to boil the faster, you may add some water to them, but that will diminish their Natural taste.  
When your Pumpkins are thus half boiled, you must draw them forth of the water, and laying them dry you must cause them to drop out all their moisture, or press them in your hands between a Napkin, or any other linen cloth, after which you must bruise them, and work them fine with a spoon.  
Observe, that instead of this foregoing manner of preparing your Pumpkins, Gourds, or Melons, you may take the mellows of them raw, and pound it, and cause it to be half boiled in water, or Mutton broth, and after it shall be thus half boiled (fit for to be fried either in butter or oil) you must pass it through a sieve, or corpse cloth, to take away the strings of it.  
When your Pumpkins are thus prepared, you may put them into a platter, or little dish, and add unto them a quarter of a pound and a half of Sugar, or more, a little Spice, some beaten Cinnamon, and a little Salt, you may also put some Pineapple kernels and Currants therein, and a little preserved Lemmon-peele, out in slices, some of the Pastry Cream, or grated white-bread, or Macaroons, or Naples Biscuit grated, or the bigness of an egg of sweet Almonds peeled, and pounded exactly in a Mortar; you may also add thereunto green Cheese, which hath not been uncreamed.  
Add to all these ingredients as much melted butter as you shall judge fitting, or of Marrow, or of fat Bacon cut into small slices, and if it be on a Flesh day, instead of putting Pastry cream into the said Tart, you may put some yolks of raw eggs into it.  
Mix all these ingredients together, and make it up into the likeness of a Pudding; and if you meet with any difficulty in the mingling and knitting of them together, you may add a spoonful or two of Milk the better to incorporate them.  
Your said Pudding being thus sufficiently prepared, you may put a good quantity thereof into a tart-pan which is furnished with a dough Coffin, after which you may cover your said Tart with a lid of paste, and varnish your said Tart, and so put it into the Oven, and when it is almost baked you must powder it over with some sugar, and sprinkle it with some Rose-water.   

CHAP. LI.  
To make an Apple-tart, or Peartart most tightly.  
FVrnish your Tart-pan with a Coffin of paste, and lay a bed of Sugar into it, and fill it up with the mellow of Apples or Pears pared, and small shredded, or cut in slices, the seeds and cores being taken out, mingle Pineapple kernels therewith, as also Currans, and the peel of preserved Lemons if you please, powder the whole with a little beaten Cinnamon; add thereunto some powder sugar at discretion, and a morsel of fresh butter, about the bigness of a Walnut, or thereabouts, for an indifferent Tart; cover this Tart in the same manner as you do the other foregoing Fruit-Tarts, and put it into the Oven after you have varnished it, and after it is baked you may powder it with some Sugar, and put it into the Oven again for a while, and so sprinkle it with Rose-water.   

CHAP. LII.  
The manner to make a Tart, or Pastry, or Chosson, or a Flawue, of Apples, Pears, or any other raw fruit.  
MAke up your Coffin of paste of any bigness, or how you please, and lay a bed of Sugar in the bottom of it; add thereunto Apples, Pears, or any other Fruit you please, cut asunder and shred, and the corestaken out; add thereunto a morsel of fresh Butter, and a little powdered Cinnamon, or green Anniseeds, and instead of Butter you may put Marrow into these kind of Fruit-tarts, or Pies, as also Pineapple kernels, Currants, or damask Prunes, or the peels of preserved Lemons cut into slices, and on the top of all this you may strew a handful of sugar powdered.  
And after you have covered this Tart, or Pastry with a lid convenient to either, you may cause it to be baked according to the former prescriptions.   

CHAP. LIII.  
To make a Tart of Comfits, or any kind of preserves what you please.  
GArnish your Tart-pann with a Coffin of paste, and in the bottom thereof put a lay of Powder-sugar, and afterwards place your Comfits therein; add thereunto a few Lemmon-peels cut into very small slices, add thereunto a little Sugar, and some Rose-water.  
Cover your Tart with a lid of thin-leaved paste, as it was formerly prescribed in the foregoing Chapter treating of the Apple tarts; varnish this your Tart on the top, and put it into the Oven, and cause it to be speedily baked, which will be done suddenly, because there needs not any thing to be baked save the crust.  
When your said Tart is thus baked, powder it with sugar, and put it into the Oven again only for a trice, and having drawn it for good and all, strew a little sugar upon it.   

CHAP. LIV.  
The manner to make another Tart much like unto your foregoing Comfit-tarts.  
TAke any kind of Fruit which is dried in the Sun, or in an Oven, and cause it to be boiled in water till it become soft and pappish; as for example, Suppose you have a mind to make a Tart of any kind of Plums, Dates, Raisins, dried Pears, or the like, to all these you must add some sugar.  
And when the Fruit is sufficiently softened you must take the cores and kernels out, after which you must pound or beat them in a Mortar, and strain them through a sieve; add some sugar, and a little flower to them, and a very little beaten Cinnamon; mingle all these things together, and after that garnish your Pastry Coffin therewith, and so make up this Tart just as you were prescribed to do the former.   

CHAP. LV.  
The manner to make a Custard, White pot, or a Tansie-Tart.  
PUt upon your Kneading or Dresser-board three quarters of a pound full weight of the finest flower, and some salt at discretion; you must work your said flower in a moist place with the white of an Egg, and make it soft or supple enough to reduce it into as fine and thin a paste as possibly may be.  
When your paste is thus prepared you must let it rest a while, that it may become the more supple, and afterward spreading it again upon the Kneading-board, you must work it as thin as possibly you can.  
Immediately after your paste is thus spread, you must rub the bottom of your Tart-pan with sweet Suet, and you must spread one of the ends of your paste thereon to make a Coffin, you must rub the said Coffin with your sweet suet, and fold the paste again upon it, and afterwards once more rub this fouled of paste in the suet, and so the other fouled, till you lay on a fourth fouled which you must not butter.  
When the fourth fold, that is to say, the fourth Coffin of paste is laid on, you must put into it as much of the ingredients hereafter expressed as shall be requisite to fill it up, which you must have in a readiness against you begin to fit your Pastry Coffin.  
Now to prepare the said ingredients, you must put into a Skillet half a pint of sweet Cream, which hath not been skummed; add thereunto four yolks of Eggs, a small quantity of salt, and a little fine flower, mingle these together, and let them boil upon the fire for the space of one half hour, and stir this composition continually, until it become as thick as broth which is throughly boiled.  
When your said stuff is well boiled, you must pour it into a dish, and when it is half grown cold, you may add unto it a quarter of a pound of Pistaches peeled in hot water just as you peel your Almonds, and afterwards you must beat or pound them very well in a Marble Morter, in the same manner as you do when you do intent to make Maearoones; add thereunto also a quartern and a half of Sugar powdered, a little beaten Cinnamon, a slice of preserved Lemmon-peele cut in sundry pieces, twenty kernels of Pine-apples, and a good quantity of Currans, you may also add thereunto some Ambergris, and some Musk steeped in half a spoonful of Rose-water, or Orenge-flower flower water, and the bigness of an egg of Marrow small shredded; mingle all these things together, and fill up your Tart sufficiently with them; which having done, you must fouled your paste four times over all your Tart to make the lid, and rub the top of every fold with sweet suet as aforesaid, except the uppermost.  
After which you may cut off the borders of the lid, and you must observe to press and close it with your thumbs, that so the fold of your paste may be well closed, and joined, that so your ingredients may not burst out in the baking.  
You may also use your own pleasure and discretion in your fashioning and garnishing the borders and lid of your Tart, as for example, with pinked works, Cantels, and the like.  
You may also pinks the two uppermost folds of the lids without touching the undermost, which you must do with a Penknife, or any other sharppointed knife; and you must observe only to work such small holes as may not pierce the second fold of your lid, for fear the stuff should come forth, as aforesaid.  
You must varnish your said Tart on the top of the lid, and put it into the Oven upon some embers which are not overhot, and you must have a care to set your Tart-pan very straight and upright.  
You must let your said Tart stand at least an hour in the Oven, by which time it will be baked, and will swell at least half a foot in thickness.  
When your said Tart is thoroughly baked, draw it, and powder it with some Sugar, and sprinkle it either with Rose-water, or with Orange-flower water; after which do but just put it into the Ovens mouth, that it may become frosted, which will be effected in half a quarter of an hours time, and then you may serve it up to the Table.   

CHAP. LVI.  
The manner how to make a Fueillentine, or Puff-paste.  
PUt into a Dish or Porringer the bigness of two Eggs in Pastry Cream, a quarter of a pound of Poweer-sugar, a yolk of a raw Egg, a few Pineapple kernels, and Currans, a little preserved Lemmon peel small sliced, a little beaten Cinnamon, and a good quantity of Rose-water; All these things you must mingle and beat together with a Ladle, or with a Silver spoon; and add thereunto some juice of a Lemon, or Orange-flower water, but you must not put in much of either.  
Or instead of all these ingredients you may only compose your preparation with Pastry Cream alone, with grated white-bread, or Biscuit, a few Currants, Sugar, Cinnamon, and a few drops of Lemmon juice.  
Having thus fitted your Composition, or mixture, you must make two Coffins of paste of fine leaved dough, each of them of the bigness of a Pewter or Silver plate; put one of your Coffins upon a piece of Paper, into which you may pour your aforesaid mixture, which you must spread abroad with your Ladle or spoon, after which you must wet the borders of your Coffin, and after that you must cover it with another Coffin of paste; you must have a care well to close the borders and edges of your said Coffin, and to fasten them together in the fashion as those of a Tart, and so put your Tart into the Oven, which will require but one half hours baking, or thereabouts.  
When your said Tart shall be almost baked, you must powder it with Sugar, and sprinkle it with some few drops of Rose-water, or rather Orange-flower water, and putting it into the Oven again, let the Sugar become frosty, and having drawn it forth the last time, powder it with Sugar again, as in the former chapter.  
You may also make, and bake such a Tart as this, which we have even now described, in a Tart-pan: so likewise may you make them of several sizes, and those according as your own fancy will lead you, and you may serve them up to the Table piping hot severally, or jointly, according as you have company and occasion; all which depends on the will of those who are to spend them as aforesaid.   

CHAP. LVII.  
The manner how to make small Tarts of all sorts.  
PRepare your paste, but let it not be so fine as for your foregoing Tarts, let it be at least a half Crown thick, proportionably unto its bigness, and observe that the bottom of your said Tart must be thicker than the rest.  
Your crust being well dried, you may fill it with Pastry Cream, or with Comfits, or with Fruit, or with Cheese, all which you must season with Sugar, with Currans, with Pineapple kernels, with Cinnamon, or with sweet powdered spices, with fresh butter, and other ingredients, in the same manner as you would make the foregoing Tarts.  
When your said Tart is thus filled up, you may cover it over at top with some lays of paste small sliced, and having powdered it with sugar you may put it into the Oven, and after it is well baked you must again powder it with sugar, and sprinkle it with a little Rose-water, and thus you may make all sorts of small Tarts to be eaten hot.   

CHAP. LVIII.  
To make a Cheese Turt, or a Flawn, or Custard.  
TAke about the bigness of two handfuls of green Cheese uncreamed, or unskimmed, and about the bigness of a Wal-nut or two, of the best old Cheese well grated or scraped, or else cut into small pieces, add thereunto some Salt, and about a quarter of a pound of butter unsalted and melted; add thereunto the whites and yolks of two or three Eggs, mingle all these together, and beat them throughly the better to dissolve them, and if your mixture be too thick, put a little cold water into it, but in case your Cheese be very green indeed, and hath Whey in it, you must not at all add any water to your said mixture; to the contrary, you must press out the said Whey, for that otherwise your mixture would be too flashy and washy.  
Reduce this your mixture into a body, like unto good thick and well boiled broth, and porridge, as thick as glue, whereunto you must also add the bigness of an Egg in fine flower, or the crumbs of white bread grated; fill up your said Tarts with these like ingredients, or pudding, and put it into the Oven till it be well baked, after which you may powder it with sugar.  
Observe, that in the making of these Cheese Tarts you may make use of Hogs-greace instead of butter.   

CHAP. LIX.  
Other sorts of Tarts and Cheesecakes which are made of a finer stuff or dough, and are usually the good Wives Tart, or a Tart for a friend in a corner.  
BEat two or three yolks of Eggs together, with one handful of powdered sugar, and when they are very well dissolved, pour them into the passed Coffin, or into the crust which you have prepared for the Tart, spread this first mixture about your Tart, after which lay upon the top of it as much Cheese-cake-pudding, and other ingredients prescribed in the making of ordinary Cheesecakes.  
Your Tart being in this manner sufficiently filled up, cause it to be baked, and when it is almost baked, powder it with sugar, and sprinkle it with some Rose-water; after which return it into the Oven again, that so it may be completely baked, and that the sugar may become frosty.   

CHAP. LX.  
Another manner how to make a Cheesecake.  
PRepare your Crust, and when it is become dry and firm, fill it up with a good lay of dry Cheese, as for example, of those Cheeses which in France they commonly call Angelot's, being little round Cheeses, about the bigness of two Pieces of Eight, or two Crowns, you must put of these about the thickness of a fingers or thumbs breadth, and let this Cheese be cut into small slices, or let it be well crushed, squeezed, or beaten in a Mortar; add thereunto a pretty quantity of good fresh Butter, some yolks of Eggs well beaten, after which cause it to be bal●ed. Now in the Province of Picardy such like Tarts are called, unbuttoning Tarts, for they cause men to relish a cup of Wine very well.  
Moreover, this Tart may be fare better relished, if you add all the ingredients together, viz. your eggs, your butter, and your cheese, as also the rest of your spices, and seasonments, and so make them up into a pudding all together before you put them into your Pastry Coffin; and you must also observe, that instead of old dried Cheese, it will be fair to put two sorts of green Cheese into your said Tarts, the one whereof must be a little staler than the other.   

CHAP. LXI.  
Another manner to make a Cheesecake, Custard, or Flawn.  
TAke a half pound full weight of fat Cheese which is as yetsoft, but well and throughly dried, bruise it upon your Kneading-board, or dresser, whereunto add a good quantity of sweet and thick Cream about a pint full, and a few Parsley leaves shredded small, the yolks of three eggs, & a grain or two of Salt, mingle all these very well together, & when you have made up this mixture into a thin pudding, pour it into a pastry Coffin of about the thickness of a Crown, and as broad as a Plate, put on the top of your said pudding half a quarter of a pound of good fresh butter broken into small Gobbets, cover this your said mixture with a lid of fine and thin paste, wet the borders of it with some water, and passed them together very exactly, and put a ruff about them in such a manner as you think fit. This kind of Tart will be like unto a small dish turned upside downwards, or reversed, you must varnish its lid, and in the middle of it leave an indifferent overture, or cross slit to give vent unto the Tart, and it will be likewise requisite to heighten the corners of your lid-slits; after which cause your said Tart to be baked, which will be done in the space of one good half hour, or thereabouts.   

CHAP. LXII.  
The manner to make a Rattoone, or a round Puff-paste Tart.  
AS for example, take a pint of fine flower, and a good quarter of a pound of fresh butter, about half an ounce of salt, and about a quarter of a pint of lukewarm water, or thereabouts, mingle all these together upon your Kneading-board, and work them with your hands till you have made them into a very fine paste, which must be inclining towards soft, put this paste upon a paper besmeared with butter, and make it up in the same manner as you do your great Cakes, giving it at least the thickness of a Crown for its crust, and in breadth like unto a small plate, more or less, according to your own pleasure, and heighten the borders of it a little; you must varnish and fill this your said Puff-paste with the same ingredients wherewithal you do make your Cheese Cakes, and accordingly you may cause your said Rattoon to be baked as aforesaid.   

CHAP. LXIII.  
To make another kind of Rattoone, or round Puff-paste.  
TAke three or four spoonfuls of fine flower, or of powdered Rice, dissolve them with Milk, that so your mixture may become as thick as broth well boiled, add thereunto some beaten salt, you may also add thereunto the yolks of an Egg or two, more or less, or a Macaroon or two, or a spoonful of peeled and beaten Almonds, although unless you please yourself, it is not at all needful to add any of the aforesaid ingredients of Macaroons, Almonds, or the yolks of Eggs, save only to give it a better taste.  
Your mixture being thus in a readiness, cause the bigness of an egg in fresh butter to be melted, in a pretty big Skillet, or in an indifferent Tart-pan, and when the said butter is melted, and is become half swarthy, and very hot, pour your said mixture into it, and have a care that it may be equally spread throughout the whole Skillet, or Tart-pan, and let it not be thicker than the half breadth of your little finger, or thereabouts, cause this your Rattoone to be gently baked upon an equal moderate fire, without covering of the same, and have a care now and then to look whether or no it doth not burn at the bottom, and when it shall be sufficiently coloured, and brown baked at the bottoms turn it that so the other side may be also baked, and get a good brown colour; which having done, you may serve it up upon a plate, and may powder it with sugar both on the top and at the bottom.   

CHAP. LXIV.  
The manner how to make Darioles, or small Pasties, filled up with several mixtures according to pleasure.  
PUt into a wooden Bowl or Basin the fourth part of a pint of fine flower, and the whites and yolks of two eggs, beat all these together with a Ladle or spoon, pour thereinto little by little some Milk, and Salt, more or less, according to your own discretion, a little will serve turn; dissolve this said flower or mixture throughly, as if you would make broth of it, and when your said mixture is become very thin, add thereunto half a pint of Milk, which you must also well beat & mingle together with the said ingredients as aforesaid, in the same manner as if you did intent to make broth; and in case you have no Cow's milk, you may make use of Almond milk, which if you do, you must add thereunto a little more flower.  
The mixture being thus prepared, you must put a Pastry Coffin into a Tart-pan, and causing it to be set into your Oven, you may sufficiently fill it with the aforesaid mixture, after which cause your said small paste to be baked, and when it is sufficiently baked, being drawn out of the Oven, you must cut in sunder  the inside of your said Dariole or Pastry, but not the crust, and into the said trench of your said Dariole you must pour about the bigness of a Walnut in fresh butter, a good half quartern of sugar powdered, and a little Rose water; put your said Dariole into the Oven again, that so the Butter and the sugar may be melted, and that the taste of it may be incorporated into your said Pastry, which will be done in a trice, and so draw it for good and all. Now in case you have not a Tart-pan to bake your said Pastry in, you must take a piece of Doughty that is not so fine kneaded as the former▪ and thereof you must make your Paste Cozen big enough for a Tart, and you may give it at least two fingers thinkness at the side. Put this paste in the Air for a while, that it may become dry and firm and when you have a mind to make up your Dariole, you must put about the bigness of a Walnut of fresh butter in the bottom of your said paste, and then put your said paste into the Oven, that it may become firm; then pour into it one half part of what you shall need to fill your said Dariole, and a while after put in as much more, and so at length you may proceed to fill it up quite with the said mixture, or pudding.  
You must allow at least one half hours time to the baking of this said Dariole, or Tart, made with half a pint of Milk.  
When as your said Dariole or Tart is baked, you must add some butter, sugar, and rose-water unto it, in the selfsame manner as it hath been afore said, instead whereof you may only content yourself merely to strew it with a little sugar, and to sprinkle it with some Rose-water.   

CHAP. LXV.  
The manner to make Cheesecakes.  
AS for example, take about the bigness of two handfuls of green Cheese newly made, being uncreamed or unskimmed, a good handful of fine flower, the white and yolk of an egg and half, according to your own discretion, whereunto you may add if you please about the bigness of an egg of old dry Cheese which is grated, or scraped, mingle all these things together, and enclose all this mixture in a Pastry Coffin of fine Dough, and you may give it the shape of any thing, garnish your said Cheesecake, and put it into the Oven. Observe, that you must not quite fill your Cheesecakes, because that the ingredients and mixture which is in them would swell, and run out in the baking.   

CHAP. LXIV.  
The manner to make an excellent great Cake, and to bake it in a Tart-pan.  
TAke two small Cream-cheeses, which are new made, fresh and good ones, without any salt in them, put them into a dish or basin, and bruise them with a spoon, after which add unto them about a good quarter of a pound of fresh butter which is melted, add thereunto moreover the whites and yolks of three or four eggs, the which you must separately incorporate with your said mixture, and you must also gently mix therein three spoonfuls of flower, or of grated white bread very small, or grated Naples Biscuit about the bigness of an egg; add thereunto a Macaroon beaten small, and two or three spoonfuls of powder sugar, which will make about an ounce of sugar; season this mixture with a little salt, and after that you must yourself taste the pudding to see that it be not over-salted, whereof you must have a great care, and give no more thickness to your said pudding than you would do to broth which is made for Children; and in case it falls out so, that this said pudding happens to be too thick, you may pour a spoonful of milk or water into it, to make it more slender.  
When your said pudding is thus seasoned, you must rub the inside of your Tart-pan with a bit of fresh butter, than put your said Pudding into it, and spread it abroad through the whole Tart-pan until it be a finger's breadth thick round the same.  
Stir your Tart-pan a little, that so the Pudding may be equally distributed, after which put your Tart-pan in the Oven, or set it upon the hot Embers in the Chimney Corner, when as you must cover your Tart-pan with a Copper cover, upon which you must lay hot Cinders and Embers, but you must so equally lay them, that there be no more heat in one place than in the other.  
If your Tart-pan be covered as aforesaid, you must now and then open it, to see whether your Cake doth bake or no; and whether it receiveth a higher colour in one place than in the other, for that as than you must take away the Embers from the place where the Cake is most baked.  
And in case your Cake doth swell, and rise over much in its baking, and chance to touch the Cover of your Tart-pan; That is a sign there is too much fire, or that your Cake was made too thick, wherefore you must diminish the fire, or you must withdraw your Tart-pan a while from the fire, and let it stand open a while, giving vent to the Cake, which will cause it to fall, after which you must again close the Lid of your Tart-pan, and put some Embers on the Top of it and place it near the fire again, that so it may be throughly baked, the said Cake will require at least three quarters of an hours time, for its throughly baking.  
When it is sufficiently baked, you must set it upon a great Pie plate, and having well powdered it with sugar, you may either eat it hot or cold as you please.  
Moreover, if you cause this Cake to be baked in an Oven, you must not cover your Tart-pan; for that it will bake the better and easier, and you have also the advantage of making it the thicker, as for example, you may give it an inch in height more or less, according to the borders of your Tart pan.  
Observe also, that in the mixture & preparing of this your cake or tart, you may add two ounces of sweet Almonds peeled and beaten in a Mortar, instead of Macaroons, you may also put thereinto one ounce of good Pineapple Kirnels indifferently beaten, especially if you put no Macaroons at all into the said mixture, you may also add thereunto some preserved Lemmon-peels, or Apricock paste, or such like dry Comfits, Although all these ingredients are needless, for that your Cake or Tart will be very good without them all, only upon an extraordinary occasion, you may add them all to make it the better, which will be more chargeable and painful, the other way being the less troublesome and expensive.   

CHAP. LXVII.  
To make excellent soft Tarts or Coke's without any Cheese at all.  
PUt upon a Table, or in a Basin, or in a wooden bowl, about two pints of flower, make a hollowness or gutter in the middle, that is to say, a great hole, into which you must put one pound of fresh butter, which hath been well worked with your hands, and so softened to your purpose, in case it be too hard, unto which butter, add besides a half pint of Cream, according to your wine Measure, and not according to your milk measure, for that would be too big; add thereunto almost an Ounce of beaten Salt, and beat four fresh Eggs therein.  
Observe also, that you must not put all your Cream in at once, the half being enough at a time, or one third part.  
Mingle and mix all these things together, adding now and then some Cream to your ingredients to make them dissolve the better, and continue so to do, until you find that there are not any more clots or lumps remaining in your said paste, and that your paste be strong enough to sustain itself in the form of a Tart upon paper, without spreading itself, or running abroad here or there, after it shall have been made up into the form of a Tart.  
And when as you conceive that your paste is sufficiently kneaded, you must Taste it, to know whether it be not oversalted, after which you must cut or break it into Morsels and Lumps, and place it upon paper smeared with butter.  
Make up your said tarts and cakes, and give them a bout an Inch thickness of paste, and make them as big as a middle-sized Trencher, more or less, according to your own will, and afterwards varnish them over: Put them into the Oven, and let them remain there at least three quarters of an hour, by which time they will be baked.  
The Ovens hearth must be very nigh as hot as when you intent to bake Household bread, or other ordinary bread, and observe, that if the Oven be not hot enough, your Tarts and Cakes will not take a good colour; and on the contrary, if the Oven be too hot, your Tarts and Cakes will not bake well within.   

CHAP. LXVIII.  
To make another soft Tart or Cake without Cheese, and the which must be made in a Tart-pan.  
PUt in an earthen pot, or in a great dish, a pint of fine flower, beat eight eggs therein, and a good spoonful of Beer yeast, add thereunto a good quarter of a pound of fresh butter which hath been melted upon the fire, with a quarter of a pint of milk.  
Mingle all these ingredients together, and season them with beaten salt, taste whether they be sufficiently seasoned, and afterwards cover them with a hot cloth, and place them nigh unto the fire, that they may only feel the heat thereof, and leave them near the fire for about the space of one hour, that so the said pudding may rise and swell. When it is thus fisen and swollen, you may cause about half a quarter of a pound of fresh butter to be melted in a great Tart-pan, and pour your mixture or pudding into it, after which cover the Tart pan with its cover; put fire both above and under it, and cause your Tart thus to be baked.  
This Tart will require three quarters of an hours time or more to be throughly baked.  
When your said Tart or Cake is thus baked, you may cat it without making any other additions unto it; or as soon as you take it out of the Oven, you may sever the top from the bottom of it, by cutting it in two with a Knife, or by passing a thread through the crummy part of it, and you may lay aside the lid or upper part, and so besprinkle the inward part of your Cake with good fresh butter melted, and powder it with some sugar, as also sprinkle it with some Rose-water, or Cinamon-water; after which replacing the two pieces of your Tart upon each other, you may let it remain a while near unto the fire, that so the Sugar and rose-water may soak in; and that your Cake or Tart may not take cold before you cat it.  
Observe, that this Cake will be a very thick one, and therefore at its serving up you may take out a part of its crumb, and only leave the two crusts garnished with a little crumb in the form of a Pompion.   

CHAP. LXIX.  
To make another soft Cake or Tart without Cheese, which Cake the Flemings do call Bread dipped in Eggs.  
PUt into a Basin, or upon a Table, two pints of fine flower, break and beat some eggs into it, add thereunto half a pound of fresh butter which you shall have caused to be melted over the fire, with a quarter of a pint of milk, put also into this mixture a spoonful of good beer yeast which is somewhat thick, and rather more than less, as also salt at discretion.  
You must well mix and work all these things together with your hands, till you reduce them into a well knitted paste, and in the kneading of this your paste you must now and then powder it with a little flower.  
Your paste being thus well powdered dered will be firm, after which make it up into the form of a Loaf, and placing it upon a sheet of Paper; you must cover it with a hot Napkin.  
You must also observe to set your said paste near unto the fire, but not too nigh, lest that side which should be too nigh the fire might become hard.  
You shall leave this said paste in the said indifferent hot place until it be sufficiently risen, and it will require at least five quarters of an hours time to rise in, and when it shall be sufficiently risen, which you may know by its splitting, and separating itself, you must make it up into the form of a Cake, or Tart, which you must garnish over, and then put it into the Oven to be baked.  
The Ovens hearth must be as hot almost as when you intent to bake indifferent great Household Bread.  
This Tart or Cake will require almost three quarters of an hours baking, or at least a great half hour; and when it is drawn forth of the Oven you may powder it with some sugar, and sprinkle it with some rose-water before you do serve it up to the Table, which depends of your will.   

CHAP. LXX.  
To make a Tart or Cake according to Mistress Susanna the Dairy-maids manner.  
PLace upon your Table, or Kneading-board three quarters of a pound of flower, make a Crevase in it, put thereinto eight yolks of Eggs, and two whites of Eggs, and half an ounce of beaten salt, add thereunto three quarters of a pound of good fresh butter, which you shall have caused to be melted with aquarter of a pint of milk, or rather with so much Cream, your Milk and Butter must be very hot, & you must put it into your Mixture boiling if you can, not leaving any thing at all in the bottom of the Porringer.  
Mix well together all these ingredients, until such time as this said mould or paste be well nigh become cold, after which let it cool for the space of one half hour longer, and so let it grow to a stiffness, and in the mean while you may prepare the following leaven, which you must begin to make one quarter of an hour after you shall have fitted your paste.  
Now to make this said leaven, you must place a quarter of a pound of flower upon your dresser board, and make a trench in it, and put into it half a quarter of a pint of good thick leaven, add a little Milk or Cream unto it, let it be hot, that so you may reduce your said ingredients into a soft & gluish paste, which you may do in kneading of it well upon your dresser board; and having throughly kneaded your said paste, you may make it up into the shape of a loaf, and let it so rest for a quarter of an hour, or thereabouts, or until such time as the leaven be well risen, which as aforesaid you may know, when your paste begins to crack or split; and you must remember to keep your Leaven in an indifferent warm place.  
As soon as your said Leaven begins to be split, or to crack at top, you must mingle it with the aforesaid Paste; and working them very well together, you may afterwards make one mould of all the said paste and leaven together, and make a kind of a loaf of it; place it upon a sheet of paper, and frame it into the shape of a Cake, and give it about a thumbredths thickness, after which varnish it, and let it lie by, a good hour in summer, and two hours in winter, and put it into a place that is not very cold.  
When this your Cake is thus prepared and ready to be put into the Oven, you may raise it into a Coffin of paste, and slice the upper part of the borders, or sides of your Cake or Tart, with a knife, after which put it into the Oven; you must give your Oven but an ordinary heat, and you must let your said Tart or Cake bake very leisurely, so that it may be baked in a little hour; draw it not forth of the Oven, until it be very well settled and dried on the inside, that so it may not chance to break or crack, at your taking of it out of the Oven.   

CHAP. LXXX.  
The manner to make soft Tarts or Cakes with Cheese.  
TAke about the bigness of two handfuls of green Cheese new made, which hath not been skimmed or uncreamed, season it with salt small stamped, add thereunto half a pound of fresh Butter, beat two eggs into it, and in case your Cheese chanceth to be over much dried, and consequently less humid or Moist than it ought to be, to make up these your said Tarts or Cakes withal, you must put a little water in this Mixture, to help to bind it, whereunto you must add almost a pint of flower, and work all these ingredients throughly well with your hands, the better to mingle them; And when you shall have thus prepared your ingredients, you must butter a sheet of paper, and place your paste upon it, to make a Cake or Tart thereof, which you must make at least two fingers breadth in thickness, varnish your said Tart or Cake, and put it into the Oven.  
Observe, that this kind of Tart or Cake, will not require above one half hours baking.   

CHAP. LXXXI.  
The manner to make a Tart or Cake, which is knobbed or kertled.  
MAke up your paste, as in the foregoing Chapter, for your soft Cheesecake, spread it upon the buttered Paper in the form of a cake, and let it be at least two inches thick, after which you may raise the sides round about in a coarse or gross manner, about the height of three fingers, in the same manner as if you would make a Tart, press down the middle of your said Tart with your hands.  
Afterwards take about one quarter of a pound of delicate Chief, according to your own fancy and taste, cut it into small pieces about the bigness of little dice, which you must strew upon the Cake or Tart, and in so doing you must flatten and press them down with your hands, to make them enter and stick fast into the passed a little, unto which Cheese you must also add about a good quarter of a pound of fresh butter, cut into small pieces, and add thereunto one beaten Egg, and finally you must elevate or raise and fouled down again the borders of your said Paste or Cake inwards.  
This your said Cake may be baked in one half hours time, or thereabouts, and you must heat your hearth in the same manner as you would do for other kind of Pies.  
Those who do love Cheese very well, do cause the said Cakes or tarts to be made double, and to this purpose do prepare two pastry-Coffins, at least two inches in thickness, and upon the bottom pasty Coffin, they lay a bed of fine shredded or scraped Cheese, after which they put the other passed Coffin thereon, and joining them very close together, you may furnish and complete your said Tart or Cake as aforesaid.   

CHAP. LXXXII.  
To make a Cake or Tart according to the Italian or Milan fashion.  
PLace upon your Kneading-board a pint and a half of fine flower, make a gutter in the middle of it, and put into it a pound of butter which is neither hard nor salted, break into it two or three Eggs, and add thereunto about the bigness of one handful of good soft Cheese which hath not been uncreamed, but newly made, and add thereunto some salt to season this your said mixture, which you must very well work, or knead with your hands to reduce it into paste, by adding a little water unto it.  
When this your said paste shall be sufficiently kneaded, you must spread it upon a buttered paper, and make it at least two inches thick, you may also shape the borders or sides of it according to your own fancy, varnish your said Cake or Tart once or twice upon the top of it, and garnish it with works with your knife, or else you may in some places pinks it.  
A good half hours time will sufficiently bake your said Cake, or Tart.  
Moreover, if you desire to have this your Tart to be very dry and tender, or short, you must let it throughly dry in the Oven.  
Observe that your Royal Cakes, or Tarts (as they call them in France) are made in the same manner as these Milan Tarts are, save only that they ought not to be composed of such fine flower as the others, and that the Pastry-men do put leaven of beer in them.   

CHAP. LXXXIII.  
The manner how to make an Almond Tart or Cake.  
AS for example, place upon your Kneading-board a good pint of Meal or more, make a gutter in it, put thereinto about half a pound of fugar powdered, spread the said sugar in the said hollowness, add thereunto half a pound of sweet Almonds being peeled and beaten, or stamped in a Mortar of Stone, or Marble, put thereunto likewise a quarter and a half of good fresh butter, add thereunto a little salt stamped or beaten, the quantity of a Hazel Nut, and two or three yolks of Eggs, and a little Rose-water.  
Knead all these ingredients together, and if your passed chance to be too hard, you may add thereunto a little Rose-water of the best.  
When your said paste is thus prepared, you must spread it equally upon paper which is rubbed with butter, and make your said Tart or Cake at least a thumbs breadth in thickness, and interline it on the top, as if you would mark it out into several parcels.  
Sometimes you may varnish these kind of Tarts on the tops, but it is better to put them into the Oven unvarnished.  
You must give them but a gentle fire, and at the expiration of one hour they will be sufficiently baked and dried.  
As than you may draw it out of the Oven, and in case your said Cake be not varnished, you must gloss it with sugar; and to this end as soon as it is baked and drawn forth of the Oven, you must presently spread your frosted sugar upon it, which must not be laid on thicker than a sheet of paper; and finally you may put it into the Oven again for a while for to dry your frosly sugar and as soon as you have drawn it for good and all, you may prick or stick into your said Tart or Marchpane Cinnamon in slices, and morsels of preserved Lemons, which you must be sure to stick in quickly whilst the Tart is warm.   

CHAP. LXXXIV.  
The manner to make a leaved or very fine Tart, or Marchpane.  
SPread abroad your leaved or very fine paste upon an unbuttered paper, and make this paste at least an inch thick, and cut this paste round with a knife, that so you may shape it into the form of a Tart or Marchpane, varnish it all over on the top, and so cause it to be put into the Oven; which said Tart or Cake will be well baked, and well dried in the space of one hour, or thereabouts.   

CHAP. LXXXV.  
The manner to make refined Cakes or Tarts, in French called Flemiches,  
PLace upon a clean Table board about a pound and a half of good fat cheese some what salted, which hath been made some days since, as two or three, or ten or 12 days at most, bruise the said Cheese with your hands, or with a rolling pin, and work it with your hands until you feel no more clots in it, after which add thereunto a pound and a half of good fresh butter, two ounces of beaten salt or thereabouts, and 8 or 9 Eggs; Mingle all these things together until they be well united together, as if they were soft paste, or like unto a pudding, after which spread it upon your kneading board, and pour into it about a glass full of cold water; that so this pudding or paste may be the better steeped and limber, as also clearer, almost just as if it were beaten Eggs.  
After which you must take about a quart of flower, spread about the two thirds of it upon the said pudding, which you must mingle and incorporate with your said pudding, and so by degrees you must add all the rest of the flower, except a handful or two.  
Your Mixture being thus reduced into a very fine paste, you must powder the said paste with a little flower, and you must work it softly two or three times with your hands, during the space of a good quarter of an hour, after which you must spread abroad your said paste two or three times with your rolling Pin, and reduce it into a Mass or lump again, and so let it rest, and recover itself, for the space of half a quarter of an hour at most; As than roll this said paste long wise, and cut it in pieces, to make such like Cakes or Tarts of it as you please, of any shape or bigness, and make them 2 or 3 fingers breadths thick, more or less, proportionably unto their bigness; you must place these Cakes or Tarts upon paper buttered with good butter, and raise their borders round about, interline and pink the tops of them, and afterwards varnish them, and so cause them to be baked.  
You must observe that one half hours time will bake them admirably well, they will require as hot an hearth almost as when you intent to bake middle sized loaves; you must keep your Oven well closed, that so your said Cakes or Tarts may have the better colour, and now and then look upon your said Cakes, when they are baking, that so they may not chance to be burned, and that they may be gently baked, which will render them the more delicate, you must therefore be sure not to give them an over great or sharp heat; and have a care not to draw your said Cakes out of the Oven, until they be sufficiently, thorough baked, and well dried.   

CHAP. LXXXVI.  
The Manner how to make a Poupelaine as they call it in French, or a puff Cake, like a Pompion.  
TAke about the bigness of your Fist of small puff passed Cheeses, which are little cheeses uncreamed, made the very same day; Put these cheeses into a Porringer, and bruise them small, adding thereunto a very little flower, which being done accordingly, you must beat two eggs in this Mixture, and add thereunto a good handful of fine flower, and a little beaten salt: And after that mingle all these things together with a wooden ladle.  
When this mixture is thus ready, you must place it upon paper buttered with butter, spread it in the manner of a Cake, and make it about a finger's breadth in thickness, and then cause it to be put into the oven; And your Ovens hearth must be as hot as that your Cake may be baked in half an hours time, after which you may draw it again forth of the Oven, and part it asunder to separate the two Crusts entirely the one from the other, after which you must put them severally the one after the other, into a Basin or into any other commodious dish or vessel, in which there may be a good quantity of fresh butter melted, and the said Butter must be clarified as it shall be hereafter expressed more at large.  
You must dip your undermost crust first of all into the said melted butter, and a little after draw it forth again, and let it drop dry again, and after that you must dip the uppermost crust of your aforesaid puff Cake.  
When both your crusts is very well dried again, you must powder them with sugar both above and underneath, and sprinkle them on the inside with a little rose-water; you may also garnish the undermost crust on the inside with a few small slices of preserved Lemon peels, and afterwards covering it again with the uppermost crust, you must powder it very well with sugar, and after that you must place your Puff-paste Cake for a while again into the Ovens mouth, that so your sugar may become glazed, as also to keep your said Cake hot until you are ready to serve it up to be eaten.   

CHAP. LXXXVII.  
The manner how to refine and clarify Butter.  
'Cause fresh butter to be melted, and let it boil gently upon a bright fire until it become very clear, and that the Cheese be sunk unto the bottom, after which you may take your pot off from the fire, and let your melted butter grow half cold, that so all the dross and filth may sink to the bottom, or that it may assemble in the scum, after which you must most exactly skim your said butter, and pour it into several Galley-pots to make use thereof upon all occasions.   

CHAP. LXXXVIII.  
The manner how to make little Puff-paste Bunns, called in French Choux.  
YOu must make the paste of these your said Buns just like unto the paste of your foregoing Composition Cakes, only a little coarser in dough and stronger.  
Having made your said paste you must place several morsels of it upon buttered paper about the bigness of an Egg, more or less according to your own pleasure; make them up into a round form, and varnish them somewhat gently, after which put them into the Oven.  
Observe, that both the Oven and its hearth must be very hot.  
When these small Buns shall be well baked, you may cut them asunder in the middle, and dip them into butter, and finally make them up as you did your Pompion Cakes.  
Or else you may cut these your little Buns into pieces, and put them into a porringer with a little fresh butter, and rose-water, cause them to be throughly heated, and so you may eat them.   

CHAP. LXXXIX.  
The manner how to make sweet and delicate Wafers.  
BReak three Eggs into a Basin, add a quarter of a pound of powdered sugar thereunto, and beat them together, after which add unto them a quarter of a pound of flower, or a little more; dissolve all these things together, and add thereunto half a quarter of a pound of good fresh butter melted, and mix all your ingredients with a ladle or spoon, and if so be you conceive that your said mixture is too clear and slender, you may add a little more sugar unto it, or flower which will thicken it.  
When this preparative is ready, you must cause your Wafer Irons to be heated on both sides, but you must not heat them until they do smoke, for as then they would be too hot, and would burn your Wafers.  
When your said Wafer-Irons are thus well and duly heated, you must open them, and put about the bigness of an Egg of your paste into them, which you must spread somewhat at large, and shutting again your Irons gently, you must put them again upon the fire, and a little afterwards you must turn them on the other side, that so your Wafer may be baked on both sides, after which you must take it gently out of your Wafer Irons, and you must cut off the beards, that is, the borders, which hang over your Wafer-Irons.  
Observe, that in case your Wafers chance to stick unto the Wafer-Irons, that is a sign your paste is too fine, wherefore you must add a little more meal, butter, and one egg unto it.  
Note also, that these kind of Wafers are fare better cold than hot.   

CHAP. XC.  
The manner to make Wafers with Milk, or with Cream.  
PUt a pint of flower into a Basin, beat two or three Eggs therein, and dissolve them together, add thereunto Cream, or Milk, which you please, though Cream be the best. Moreover a little salt, and the bigness of two eggs of green Cream-cheese newly made, or merely soft Cheese which hath not been uncreamed, and a quarter of a pound of good fresh butter which is melted, and if you pu: but half a quarter of a pound of butter thereunto it will be sufficient; but than you must add a good quarter of a pound of your best Marrow small shredded.  
Mingle all these ingredients together, and when this your mixture shall be well knitted and incorporated, you may heat your Wafer-Irons and make your Wafers.  
These Wafers you must eat whilst they are hot, even coming forth of the Irons.   

CHAP. XCI.  
To make Cheese-wafers.  
PUt a pint of flower into a Basin, beat two eggs into it, add thereunto a quarter of a pound of melted butter, green or new made Cheese about the bigness of an Egg, and thrice as much fine grated Cheese, or cut into morsels, which you please, so they be no bigger than grey pease, add thereunto some beaten salt.  
You must mix all these together, and reduce them to a paste which is somewhat soft, and in case it fall out so that your said Paste proves to be too hard, you may add a little cold water unto it, or only knead it; or rather a little Milk or Cream, which is best of all.  
Work and knead all these ingredients till you have made your paste of a good consistency, or have brought it to a good body.  
Afterwards heat your Wafer-Irons sufficiently on both sides, and in the interim take a piece of your said paste and flatten it in the manner of a Pastry Coffin, which you must make almost as big as your Wafer-Irons, and let it not be much thicker than a piece of Eight, or a Crown, but let it be longer than it is board; and when your wafer Irons be hot enough, you must put one of these dough Coffins into them, and shutting your Irons, you must cause your wafers to be baked on both sides  
These Wafers must be eaten whilst they are piping hot, rather than when they are cold.  
Moreover, in case you should apprehend that your fine grated cheese will stick to the wafer Irons, you shall not need to put any of it in the mixture of these your said wafers, but after you shall have prepared small pastry coffins to make your wafers withal, you may strew scraped cheese very gently upon them, and the bigness of a walnut, or of two Hazel Nuts, will serve turn for each wafer. This grated Cheese or small sliced morsels, which you please, you may strew along the Coffin, and so rolling them into the said Coffins, you may place them in your wafer Irons, to cause them to be baked on all sides, which you may be sure off, so you do often turn your Wafer Irons in the baking of your said wafers.   

CHAP. XCII.  
Another manner how to make most Excellent Fritters.  
TAke a Pint of Milk, and cause it to be heated a little more than Lukewarm in a skillet, after which put about two pound more or less, of flower in a pewter basin, or in any other vessel, after which dissolve the flower and milk together, the latter being somewhat hot.  
To which you must also add a half quarter of a pint of yolks of Eggs beaten, in a Porringer, and mingle them gently with the aforesaid paste, which you may do with a wooden ladle.  
And before you put your Eggs into the said Mixture, you must dissolve into your aforesaid paste half a spoon full of good yeast, that is to say, of thick yeast.  
After all which you may add unto the said paste, three quarters of a pound of good fresh butter, which you shall have caused to be melted in a skillet, and just as the said butter begins to boil, you must pour it into the said paste, adding thereunto half a handful o● salt beaten very small.  
Observe, that after your Eggs are once put into your paste, you must not much stir the said mixture, and if you do stir it, it must be very gently, because that otherwise your wafers would not be so pleasing to the taste, nor so render and light, as otherwise.  
You must place all this Mixture in the Chimney Corner, and cover it very warm, until it be risen and have wrought, and you must let it remain so, at least the space of two hours before it will be sufficiently raised, which depends of the goodness of the yeast, or leaven which you must put into it.  
When your paste shall be thus sufficiently risen and worked, you may heat your Wafer Irons, and rubbing them over with butter, you may pour in your paste into them with a wooden ladle, and as soon as you have put the said paste into them, you must close your said Irons and turning it upside downwards, you must heat it over the fire, and when you conceive your Wafer is well baked on the one side, you must turn it on the other, until your said Wafer be well baked, which must be done over a light fire not too hot, and your Wafer-Irons must be supported by an Iron-Trivet large enough to contain your wafer-Irons.  

The Translators additional observations, concerning Wafers.  
YOu may make your Wafers fare Excellenter and pleasing, or if in case you will go to the charges of grating into the mixture of your said Wafer paste, three or four Holland Biscuites, some Rice, or if you please some Naples Biscuit, or Diet bread; and two pennyworth of Saffron dissolved, which will greatly add to their tenderness, pleasantness in eating, and delightfulness.  
So likewise after your said wafers are baked, you must sprinkle them over with half a spoonful of good fresh butter, which you must have ready melted by you for that purpose, and afterwards powder them with good store of Cinnamon, and fine powder Sugar small beaten together, and after all this sprinkle them again with Rose-water, or Orange flower-water, which will give them a most fragrant relish.  
And to render them yet better, you may add unto the said mixture, a quarter of a pound of the best Marrow you can get, small sliced or grated.    

CHAP. XCIII.  
The Manner to make Excellent Fritters, or Bunns.  
TAke a pint of fine flower, add thereunto, three small Cream-cheeses made the very same day you intent to use them; beat three Eggs into them, and about the bigness of an Egg of Marrow, grated or small shredded, dissolve all these ingredients, and mix them very well, which you may do by adding thereunto half a pint of White-wine, or more if need be, season the whole with a little beaten Salt, and with an Ounce of powdered Sugar; You must make your said mixture or paste as thick as boiled broth, after which you may add thereunto Pippins small shredded, and preserved Lemmon-peels, or others, small grated or shredded, or cut into little morsels.  
When your said mixture is thus prepared, you must cause sweet suet to be melted, or sweet butter, or oil which you please, and do love best, and when it is sufficiently hot, you must dissolve your said mixture therein with a spoon, taking your spoon very full, and so mixing it with your said Suet, Butter or Oil.  
As soon as your Fritters or Bunns, shall be thus fried, you must take them out of the Frying-pan, and let them drop out all their moisture, & afterwards placing them in a dish you must powder them very well with Sugar, and sprinkle them with Rose-water, or Orange flower-water, if you Please, as aforesaid, in the Translators Additional Observations, which you may also follow by adding of Rice, Biscuite, and the like to your Fritters, as to the Wafers and Pancakes.  
Observe, That you may make your mixture fare more fine and substantial if you please, and even bring them to a kind of a soft paste, by putting the lesser quantity of wine into them.  
And this, the last kind of paste will serve to make.  
That is to say, instead of common Fritters, you may divide your paste into small round morsels, as big as Hazel Nuts, which you must cause to be fried in your sweet Suet, in your sweet butter, or in your oil, until they be quite brown fried or well baked.   

CHAP. XCIV.  
Another kind of Fritters, which are commonly called in French Tourrons, or pointed Fritters, in shape like unto a Turret.  
'Cause Rice and milk to be boiled together, or Rice and water, but it must be very thick, and when it is become cold, you must peel your Rice and beat it, adding thereunto some peeled and beaten sweet Almonds if you please.  
Put all these ingredients into a Dish, add thereunto half as much, or thereabouts of flower, some raw Eggs, and a little salt small pounded, and some white wine, or milk at your own discretion, mingle all these together, and frame them into a kind of a pudding or broth, or into a paste which is neither too stiff nor too supple, you may add thereunto some Raisins, and the peels of Lemons grated.  
After which you must cause some sweet suet to be molten, or butter if you will, and when it is sufficiently hot, you must take a spoonful of the aforesaid mixture, and pour into the Frying-Pan.  
'Cause these your Fritters, to be fried on both sides, and to this end you must turn them in the Frying-Pan the one after the other, And when they are well fried, you must lay them in a warm Dish, and cause them to be well drained or stiffened, after which changing their Dish, you must powder them with Sugar and Cinnamon, before you intent to eat them.   

CHAP. XCV.  
The Manner how to make another kind of Fritters.  
KNead flower with water, and salt and make your paste pretty stiff, & spread it with a rowling-pin, cut it into small square pieces, or into any other figure you please after which fry them in butter, or in sweet sure, or in oil.  
And when you shall have drained them, you may powder them with Sugar, or else you may make use of them to garnish a Dish of Spinnage, or a Dish of Pease, or an open Fish-Pye, or any other kind of pastry-meat.  

The Translators additional description how to make excellent Pancakes, according to the Flemish and Hollaxd Fashion, and the which as it seems, was omitted in this Treatise.  
TAke five Pints of Milk, one quarter of a Peck of flower, eight Eggs, two pennyworth of Saffron a whole Nutmeg grated, mix all these together, and beat them well until you bring them to a sufficient thick body, as of a pudding or thick broth, shred thereinto fifteen or sixteen Pippins, and half a pound of Currans, add thereunto one spoonful of yeast, add thereunto half a quarter of an ounce of Ginger powdered, stir all these ingredients very well together, and set them in a great earthen pot, either in the chimney-corner, or in the passage of an entry, where the air and wind plays through, to rise and work, and leave them so working, for at least the space often or twelve hours.  
You must observe to put them in a sufficient big vessel, lest they chance to work over.  
Having thus well mingled, steeped and worked them, you may bake your Pancakes thereof, as thick or thin as you please yourself in a Frying-pan, with good fresh butter, over a quick fire.  
Observe that in case you intent to eat your said Pancakes hot you must make them the thinner, if you keep them to be eaten cold, you must make them the thicker.  
Observe that in the mingling of your Pancakes, you must not put any butter into them, for that would hinder their baking, and would make them too washy, etc.  
And having thus baked them; you must powder them with sugar and Cinnamon powdered, and sprinkle them with Rose-water, or Orange-flower-water if you please.    

CHAP. XCVI.  
The Manner how to make Minced-Pyes, called in French Rissoles like unto Muscherons'.  
TAke Beef, Mutton, Pork, or Veal, either roasted, or boiled, mince it very small, season it with a few salt spices, after which make small Pastry-Coffins of white dough half refined, into which put a little of the aforesaid Minced-meat, and when your little minced Pies shall be thus fashioned, you must fry them in sweet suet which is hot, in the same manner as if you would ma●e Fritters, and when your said little Pies are baked yellow on the one side of their Crust, you must turn the other side of them into your sweet suet, which you must do with a small wooden spoon, without breaking or cracking your said Pies, and when they are brown fried on both sides, you must draw them out of the Suet with a Skimmer or pierced spoon, and lay them dry.   

CHAP. XCVII.  
Another manner of minced Pies, brown fried, being of a finer leaved paste.  
TAke good boiled Meat, or rather let it be roasted, and if it be not all together over roasted it will be the better; As for example, take the fleshy part of any foul, or a brisket of veal, and you must observe, if there be any thick skins or sinews in the said Flesh, you must take them out, after which you must mince your said Meat, and put it into a Portenger or Dish, with a little salt spices, some Currants, some Pineapple Kernels, a little Sugar according to your own liking, and a little Rose-water, all which you must mingle together.  
And having so done, you must prepare small Paste Coffins of fine leaved dough, and make them about the thickness of one half Crown wrap into your said Coffins, about the bigness of a little Egg or great Wal-nut of your said Minced meat, more or less as you please yourself, and so make up your minced Pies, varnish them, and put them into the Oven upon some paper.  
These kind of minced Pies, do require an easy fire to be baked by, just as if you were to bake a Tart, let them also bake leisurely and in case they be very little ones, one half hours time will serve to bake them.  
When these minced Pies are well nigh baked, and that their crust is become brown, you must draw them forth of your Oven, and powder them with Sugar, and after that put them a while into the Oven again, to finish their baking, and to cause the Sugar which you have strewed on the top of them to become glazed, after which serve up your said minced-pyes as hot as you please.   

CHAP. XCVIII.  
The manner how to make excellent good Cheesecakes.  
YOu must take some pieces of Marrow, and let them be somewhat long sliced, each of them as long as your Thumb, if it be possible, scald or parboil them in water which is well nigh boiling hot, after which take them out of the said water with a skimmer, and let them drop a while, and thus having laid them one by one upon a Table, powder them with powder Sugar, as much as you can, and add thereunto a little salt spices, or a little salt and beaten Cinnamon.  
After that make up your small Coffins of fine leaved Dough very thin, fill up one of the Corners with a piece of Marrow as long as your Thumb, and if it be requisite, you may moreover add thereunto some Sugar Seasoned as abovesaid, and then cover over the otherlid of the Coffin upon the top of the said Marrow, you must also somewhat moisten the borders of your said paste, that so you may with the more ease join them together.  
When your cheese Cakes are thus filled up, you must fry them in butter, or in sweet suet, and you must have a care not to spill them in the turning of them, and when they shall be thus well fried; you must take them out of the frying-pan with a Skimmer, and having well powdered them with Sugar, and Cinnamon, if you please, you may presently eat them.   

CHAP. XCIX.  
Another Manner of Cheesecake.  
TAke green cheese uncreamed, which is new made, or else curdled Cream, or dried Cheese, small shredded or scraped, add thereunto raw Eggs, a little fine flower, or rather pastry Cream, some few Currants, Pine apple Kernels, and some Sugar, seasoned with salt spices, or only salt spices alone, you may also add thereunto, a little boiled or roasted mince meat, mingle all these ingredients very well together, and make as it were a pudding of them, by adding of a little milk to them, and let this your said Pudding be somewhat liquid.  
Fill your Pastry Coffins of fine leaved Dough with these puddings, and so make your Cheese cakes of them, which you must fry in butter or in sweet Suet, and after that you may powder them with Sugar and Cinnamon, as aforesaid, which dependeth of your own pleasure.   

CHAP. C.  
The manner how to make buttered wigs, Simnels, or Cracknels.  
PLace upon your Kneading-board about half a pint of fine flower, make a small gutter in the middle thereof, and put therein about half a glass-ful of beer yeast, as also as much warm water as will be requisite for to knead it and working it altogether you must reduce it into a thin paste, which may stand you instead of Leaven, wherefore you must make up your said paste into the form of a little Loaf, and you must place it in a warm place, that so it may speedily rise and swell; and if it be in Summer, one half quarter of an hours time will be sufficient to rise it.  
Mean while that your leaven is a working, you must place upon your Kneading-board one quarter of a pound of flower, make a hole in the midst of it, and put one pound of fresh butter into it, which butter you must have softened and worked with your hands in case it was too hard before; add thereunto one ounce or a little more of salt fine beaten, mix all these things together, by adding as much cold water thereunto as will be necessary to knead this paste.  
When your said paste shall be half kneaded, you may take your aforesaid leaven if it be ready, that is to say, if it be risen, and have worked, and then you must mingle it with your said paste as you do knead the same, or in the kneading thereof.  
And having thus sufficiently kneaded it, you must cut it in pieces, which you must work with your hands into little Loaves, which said Loaves you must afterwards spread open again with your Rowling-pin, to make wigs or Simnels of them.  
Which being thus done, you must have water set over the fire in a skillet, kettle or preserving pan, and let it be almost boiling hot, cast your Simnels into it, and let them remain therein, until they swim on the top of the water; and than you must stir them a little in the said water, and taking a skimmer you shall list up some of the said water into the Air, and in this manner you must besprinkle and wet your said Simnels, leaving them in the said water, until such time as that they are become stiff and firm; which you may know, if so be you do take one of the said Simnels out of the water, and do try by your handling of them whether they be stiff enough.  
And when it shall appear unto you, that your said Simnels are sufficiently hardened and swelled, you must then take them out of the said water with a skimmer, and place them to become cold and dry upon a drain, or in a Cullender, after which you may put them into the Oven, and one half hours time will serve to bake these little ordinary Simnels.  
But the Oven must be very hot all over, just as if you would bake great Pasties in it.  
And if so be your Symnels do not become brown enough in the baking, you must not forget to put a few hot Embers into the Oven, that so the heat of them may strike down again upon your Simnels, and give them a good colour.  
Observe also, that in case you do not put any butter in the mixture of your Simnels, you will only make bare and ordinary Simnels with water, which are better accounted of by several people than your buttered Simnels.  
Now as to your Simnels which are made with Eggs, they are made in the same manner as your Simnels, with butter, save only that you must mingle the Eggs together with the paste as you knead it; and in this wise, for one quart of flower you must beat fifteen eggs into it, and only add thereunto one pound of butter.  
So likewise must your paste whereof you intent to make your Simnels with eggs be well and thoroughly kneaded and fare softer and finer than that of the other ordinary Simnels, wigs, and Cracknels.  
Moreover, you must also observe that you must not make your Oven too hot for your Simnels with eggs, as for those which are only made with water and salt, or with butter.   

CHAP. CI.  
The manner how to make the ordinary Pastry Biscuit.  
AS for example, take eight eggs, put them into a dish, and beat them as if you would make an Ommelet of them, add thereunto one half pennyworth of Corianderseeds beaten to powder, or green Anniseeds, and one pound of powder sugar, beat all these ingredients together, and add thereunto three good quarters of a pound of flower, and beat them all again very well together, until such time as your paste becometh white, and observe that the more you beat and dissolve your said paste, the better your Biscuit will be, and the tenderer and pleasanter.  
When your said paste is become thus white, you must pour it into your Bisket-mould, which are by your Pastry-men called Biscuit Tart-pans, and they are commonly made of Latin; and you must note that before you do fill them up with the aforesaid paste, you must rub their inside with fresh melted butter.  
You must but just fill your said moulds, and you shall not need to trouble yourself to fill them, but when the Oven is in a readiness to bake them; after which you must very well powder the tops of your said Biscuits, and put them immediately into the Oven, at a pretty distance from the hot Embers.  
You may make a trial with one or two Biscuits, as to your saying to make them, that so you may not receive too great loss and prejudice, if they should not hit right, since this kind of pastry Biscuits is very hard to be well and rightly made.  
Your Oven must be but slenderly heated to bake these kind of Biscuits; and its hearth must be just as hot as the Hearth of an Oven is when as the bread is half baked, or there abours and no hotter.  
You must also observe to leave the Oven open, and oftentimes have an eye over your Biscuit, whilst it is a baking; For in the first place it will run up and swell, than it will receive its colour, or grow brown, all which will happen about half a quarter of an hour after it hath been in the Oven.  
Now in case your Biscuit becometh black in the Oven, that is a sign the Oven is too hot, and therefore you must draw the Biscuit towards the Ovens mouth, to let the heat of the Oven slacken a little. But on the contrary, if your Biscuit doth remain pale and white in the Oven, that is a sign the Oven is not hot enough, and as than you must close the mouth of the Oven with its lid, to keep in the heat; but you must also observe to open it very often again, lest your said Biscuit should chance to burn:  
When your said Biscuit hath gotten a good colour, and that it hath been a quarter of an hour and a half in the Oven, or a little longer, according to the proportion of its bigness, you must take one of your said Biscuits out of the Oven and touching it softly with your hand, and if you find that it is hard, and maketh resistance, without becoming flat, you may assure yourself that it is sufficiently baked, and at that very instant you may draw your said Biscuit out of the Oven, and you must also draw it out of its mould, or Tart-pan while it is hot.   

CHAP. CII.  
The manner how to make Biscuit according to the Queen's Mode or delight.  
MAke paste as it is prescribed in the foregoing Chapter, save only put the fewer eggs therein, since the paste for the Queen's Biscuit must be stronger and finer, so that instead of eight eggs you must put but six therein, and so proportionably more or less.  
When your paste is thus prepared, you must spread it with a ladle upon white paper, and you must give these kind of Biscuits a round form like unto little Loaves, and you must powder them over with sugar.  
You must give your Oven a little hotter hearth for these Biscuits than for the other common Biscuits.  
So soon as your Queen's Biscuit is baked, you must draw them out of the Oven, and you must loosen them from off their papers by gently passing a knife slender or limber betwixt the biscuit and the said paper.   

CHAP. CIII.  
The manner to make Italian or Piedmont Biscuit.  
THe paste must be made in the same manner as your Queen's Biscuit.  
Only this kind of Biscuit you must spread longwise upon the paper, and make it about a finger's breadth thick, and as narrow as you possibly can, and not above one fingers length, powder it with sugar, and so put it into the Oven.  
You must let this Biscuit remain but a little while in the Oven, because it will be presently baked, but your Oven must be hot, as if it were to bake the Queen's Biscuit, and all one.  
And as soon as your Biscuit is baked, you must immediately separate it from its paper as afore said.   

CHAP. CIV.  
The manner to make Cinnamon Biscuit.  
TAke Marchpane paste, add thereunto powdered Cinnamon, mingle them very well together, and let your paste be very hard, rolling it upon your Dresser-board, and give it two turns, that is, you must twice round it, and spread it over your Dresser-board.  
When your said paste is thus rolled for the second time, you must again spread it with your rowling-pin, just as if you intended to make a Coffin of paste, and let it not be thicker than a piece of Eight, or a Crown; than you must cut this paste in the form of little Lossinge, or Squares, and put them upon paper; and you must observe to let your Oven hearth be very hot; in the same manner as your Ovens usually are when the bread is taken out of them; and you may observe, that these kind of Biscuits must be dried in a stove.   

CHAP. CV.  
The manner how to make Sugar-frosted Biscuits.  
Clarify a quarter of a pound of Loaf-sugar, and cause it to be baked until it attain to the consistency of a thick syrup, or like unto sugar rosat, or lossinge of Damask rose-sugar, after which add thereunto two whites of eggs reduced to froth, beat all these things together, and spread them upon a paper in the form of small Biscuits, and let the Oven be but very mildly heated.   

CHAP. CVI  
The manner to make Biscuits of Pistaches.  
TAke Pistaches and shalt them, cause them to be pounded in a Mortar, and you may mingle them in the foregoing Chapters mixture for Sugar-frosted Biscuit, and this will frame you a kind of a pleasant green Biscuit.   

CHAP. CVII.  
The manner to make a Gamby Biscuit, that is to say, a crooked form of Biscuit, or Kertled Biscuit.  
TAke fine leaved paste after it hath been well folded, and that it is squared with four corners, you must make your Pastry Coffin of about the thickness of a half Crown, and afterwards cut it out into whatsoever shape you please, and place them upon the paper.  
Let them have an indifferent cool hearth or Oven, and it will be time enough to put these Biscuits into the Oven when you draw your other Pastry work out of the Oven, and these kind of Biscuits require about half an hours time to be baked, and when they shall be thus well baked, you may glass them well over with sugar.   

CHAP. CVIII.  
The manner how to make Lenton Biscuit, or Biscuit to be eat in Lent.  
AS for example, you must take half a pound of sweet Almonds well peeled, and pounded in a Mortar, one pound and a half of powder sugar, and about the bigness of a small Almond of Gum cantraga dissolved leisurely in a spoonful of warm water.  
Mingle all these things together in a Mortar with a couple of whites of eggs, and a spoonful of the juice of a Lemon, or instead thereof grate therein about the bigness of a Hazel Nut, or of a Nutmeg of the Rind of a raw Lemmon peel, and you must likewise pound all these things in a Mortar at least for the space of one hours' time, and you must reduce it into a passed a little finer than a Marchpane, insomuch that you can hardly any more knead or work it.  
When your paste is thus prepared, you must place it upon your kneading-board, and you must work and harden it thereon with a little sugar powdered, and with a little meal mingled together, after which stretch out the said paste with the rowling-pin, and give it two or three turns, that is to say, that you must stretch out your said paste, and fold it in again three or four several times with your rowling-pin, just as if you intended to make fine leaved paste; finally, you must emplain and even it throughly, and make it about the thickness of a piece of Eight, or of a Crown, and you must cut it in even parts, or long morsels, in the same form and manner of your Flesh days biscuit; after which you must spread it upon paper, and so put it into the Oven, giving it a gentle hearth like unto that when you intent to bake Cinnamon biscuit.   

CHAP. CIX.  
The manner to make common or ordinary Marchpane.  
TAke a pound of sweet Almonds, new and sound ones, put them into almost boiling water, let them soak in it about a quarter of an hour from off the fire, only to soften their skins, after which having peeled them and as you have peeled them you must put them into fresh cold water.  
All your Almonds being thus peeled; you must roll them in two or three waters, and after that you must lay them upon a drain, or put them in a Cullender to be strained, which being done, you must pound them in a Marble or Stone Morter, adding at several times about half a little glass full of Roses in the pounding of them, to hinder them from making of oil.  
You must pound your Almonds until such time as that they are reduced unto a very fine paste, and that they be throughly bruised, insomuch that when you handle the said passed you do not find any thing therein that is hard or rough, you must also have a care that this your said Almond paste be firm enough when it is thus pounded, which will oblige you to put a little Rose-water into it as you do pound it.  
Your Paste being thus prepared, you must add thereunto powder sugar about half a pound, or three quarters of a pound for one pound of peeled Almon is, mingle well together the sugar with the pounded Almonds, and add thereunto the white of a raw egg, after which you must again beat all these ingredients very well together in a Mortar, with a Pessel, and when your paste shall be sufficiently cemented and knitted together, take it our of the Mortar and put it into a dish.  
After which knead your said paste upon a clean Table, and now and then powder it with some powder sugar instead of flower, for to hinder the sticking of your said Almond passed upon your hands, or Kneading-board, or Table.  
Cut this said Paste into as many pieces as you please, and shape them into any form whatsoever you will yourself, and if you be minded to make Tarts of it, you must make them as thick as seven or eight fheets of paper, and when you have shaped them, set them upon white paper; after which you must put them into an Oven which is above half cold, to dry your said Marchpane almost half dry, but not to burn it, wherefore your Oven must but just be warm, so that you may put your said Marchpane into the Oven after you have drawn your Bread or Biscuit out of it.  
When your said Marchpane is thus baked, or dried, draw it forth of the Oven to glass it, that is to say, to varnish it speedily, with sugar frost, which you may spread over your Marchpanes either with the back of a silver spoon, or with your knife, after which you must put your Marchpane into the Ovens mouth again, to dry the frosted sugar, which will be done in a half quarter of an hour, or thereabouts, and afterwards draw your Marchpane for good and all, and if you please you may after it is drawn stick on the top of your Marchpane some slices of Cinnamon, and of Lemmon peels preserved, which you must do before the frosted sugar is grown cold, that so you may not break or ravel the same.  
Note, that your Marchpane will require more time to be dried in a Stove, but both your frosted sugar and your Marchpane itself will be fare more beautiful, and will eat fare more pleasingly, or tender.   

CHAP. CX.  
The manner how to make Macaroons.  
TAke sweet Almonds as it hath been said in the foregoing Chapter concerning the Marchpanes, and having peeled and pounded them, you must reduce them into a soft paste; as for example, To one pound of Almonds, add thereunto the same weight of powder sugar, and the whites of four eggs, mingle all these things together, and add a little Rose-water to them, and beat or pound them again in your Mortar to make your paste fast and binding, however it must be somewhat liquid and soft.  
When this your said paste shall be thus prepared, spread it upon white paper in bits, at a pretty distance asunder, and let these said bits be somewhat long wise made in the shape of a Chestnut, after which powder them with fine beaten powder, and then put them into the Oven to bake or dry, until you feel that they are very fine and stiff on the tops.  
Note, that your Oven must have but an indifferent heat, as it is expressed in the Chapter concerning the Marchpanes, however the hearth must be something warm, the better to raise and swell the paste.  
Your Macaroons must be left a little longer in the Oven than your Marchpane, since they are to be made somewhat thicker, and you may leave your Macaroous in the Oven until they be quite dry, or until such time as that the Oven itself is become cold again.  
However your good Pastry-men do not leave their Macaroons so long in the Oven, lest they should become over-coloured, and do therefore draw them before they are quite dried; but in lieu thereof they do place them on the top of the Oven well covered, and kept warm for the space of four and twenty hours at least, that so they may dry leisurely, and not lose their whiteness, which is all the beauty of your said Macaroons.   

CHAP. CXI.  
The manner how to make Lemmon or Citron paste.  
PUt a quarter of a pound of loaf sugar into a Mortar, and powder it, add thereunto the white of an egg and a little juice of a Lemon, and the bigness of two Hazel Nuts of raw Lemmon peels well grated; beat all these things together, and incorporate and mix them very well, until you have brought them to a hard paste, and that you cannot scarce work it any more.  
After which you must divide your said paste into morsels as big as a Walnut, which you must round in your hands, as you do work them with powdered sugar, after which you must spread them upon, and range them upon white paper, and afterwards you may put them but half way into the Oven, for if you should put them quite into the bottom of the Oven, they would be subject to burn; you must also have a care to give them an indifferent heat, and the which may be like unto the same which is requisite to bake Macaroons, and have a care not to close your Oven.  
These Citron or Lemon Pastes will require a quarter of an hours baking.  
And you must observe to draw them when you perceive the sugar is wellhardned and firm.   

CHAP. CXII.  
Another manner of Citron or Lemon Paste.  
YOu must compose or frame your paste just as in the foregoing Chapter, only that to this you must add twice as much raw Lemmon peel; when your said Paste is thus prepared you must separate it in morsels as big as the half of a Walnut; press them a little with your fingers, and afterwards place them upon white paper, and cause them to be baked in the self same manner as your foregoing Lemon paste was ordered.   

CHAP. CXIII.  
The Manner how to make a Paste of Eggs.  
MAke up a Paste of a little flower, and some water and salt, or if you please make use of a finer paste, spread it abroad, and cut it into morsels, raise the borders of each piece to make as many little Pies as you have Pieces, beat a fresh egg into each of these Pastry Coffins, season them with salt, sugar, and with a little beaten Cinnamon, after which put on their lids, and cause these little Pies to be moderately baked, or fried in fresh butter, and you must have a care to give off frying of them before your eggs be too much hardened.   

CHAP. CXIV.  
The manner to make an Egg Pie in a Pot.  
MAke an omelet well seasoned with salt, with an Onion, and with Parsley, or with other Herbs small shredded, which said Omelet you must mince, and put it into an earthen pot, together with the broth of white Pease and good butter, or oil, which you please, season all these again with salt, and with spices dissolved in verjuice, and in the Summer time you may add some Goose-berries unto it; after you shall have caused all these ingredients to boil a while, add unto them some hard yolks of eggs, and let them be stuck or garnished with some Coves; you may if you think good add some fried sliced Onions thereunto; serve up this said Pastry piping hot, you may put some Sippits in the top of it, after you shall have opened its lid.   

CHAP. CXV.  
The manner to make a Tart of Eggs, or an Egg Cake.  
PUt into a Tart-pan about the bigness of an egg of fresh butter, and whilst it is a boiling you may beat five or six eggs, add salt unto them, and the bigness of a great Turkey egg in grated white bread, or two spoonfuls of fine flower, beat all these ingredients very well together, and afterwards add unto them two or three spoonfuls of Cream, or of Milk, and a little quantity of sweet spices, or beaten Cinnamon, after which beat your eggs once again, and pour them into the Tart-pan, when your butter shall be well melted, and half red, cover your Tart-pan with its lid, upon which you must lay hot Ashes, and a few embers, that so your Tart may be baked on all sides, and when it is throughly baked serve up your said Tart piping hot; you may if you please grate either Cheese or sugar upon it, and sprin●le it with some rose water if you think it fitting, which will make it the better ta●ted.   

CHAP. CXVI.  
The manner how to make an Egg Tart with Apples.  
PUt into a Porringer or Dish the bigness of two eggs, or a little more of the mellow part of a roasted Apple, add thereunto two spoonfuls of fine flower, five or six eggs, and some salt at your own discretion, dissolve and beat all these together, until such time as the flower be well incorporated with the other ingredients, pour this mixture into a Tart-pan or Skillet, or in a Dish, in which you shall have dissolved the bigness of an egg, or thereabouts of fresh butter, cover your Tart-pan, and put upon it some fire, and cover also the lid with a few embers, and after a quarter of an hour or little more you must uncover your Tart-pan, to see whether your Cake be baked, and whether it be sufficiently coloured both above and below, and if you find it to be so you may dish it up, and serve it to the Table, after you shall have powdered it with some sugar, and sprinkled it with some rose-water, & stuck into it some few slices of preserved Lemmon-peels.  
Observe that instead of the mellow of Apples, to make a variety of the said Tarts, you may take the mellow of Pomkins, or of any other fruit you have a mind to, so you do first boil or bake it before you make use of it to make your Tart or Cake withal, according to the former prescriptions in the foregoing Chapter.   

CHAP. CXVII.  
The Manner how to make a Cake, or Tart of beaten Eggs, in the form of a Pompion Tart.  
AS for example, break four or five Eggs, put the whites of them apart in a Porringer, and their yolks in another Porringer, beat the whites of your said eggs thoroughly until it be reduced into a scum, which you may do with a little bundle of twiggs; beat also the yolks of the said eggs, after which you must put the bigness of two eggs of good fresh butter into a little Skillet or Tart-pan, and when your said butter is so melted, and become brown, you must beat the whites of your eggs again, and put two good spoonfuls of powder sugar into it, and salt at discretion; when your butter shall be almost become brown fried, put a little tossed of bread into, or an upper crust cut round, and as big as the half of the palm of your hand, or thereabouts, and presently afterwards pour the yolks of your eggs into it, and afterwards add the whites of your eggs also to it; cause these eggs to be baked over a few hot Cinders, which will bake them in a very little while, and if you have not a special care will easily be burnt, you must give them the same colour as you give unto your dishes of eggs and milk, after which dressing them up on a Trencher, you may powder them with some sugar, and so serve them up to the table.   

CHAP. CXVIII.  
The manner how to dress a dish of Eggs like unto Fritters.  
TAke Nipp, or Cat's Mint, Balm, or Bawm, and Groundsel, Mallows, and tansy herbs, and Parsley, of each a twig or two, young Bugloss as much as of the others, whereunto you may add young Leeks, Scallions, or Onions, shred all these Herbs very small, after which, as for example, you must beat six or eight eggs in the same manner as if you were to make an Omelet, add your shredded herbs thereunto, and as much salt as you think fitting.  
After which cause some good fresh butter to be melted in a Skillet, or in a great dish, and when your said butter is half brown fried, take your beaten eggs with a great spoon, and pour them into your said butter by spoonfuls, until there be enough to make three or four good Fritters about the bigness of the palm of your hand, or thereabouts, and when these said Fritters shall be sufficiently boiled or baked, draw them forth of the Skillet, and so proceed to make as many as you please, or have occasion to use; but you must note that these Fritters must be eaten very hot, and if you please you may grate sugar and Cinnamon upon them.   

CHAP. CXIX.  
Another manner of Egge-tant, like unto Fritters, or Macaroons.  
'Cause your eggs to be boiled until they be hard, and after that mince them with Parsley, and a little Onions, and Time, season this mixture with some salt, and incorporate it with the white of eggs, or with the yolk of a raw egg; after which make small balls thereof in the shape of small puddings of about the bigness of an egg, or in the form of a Macaroon, or any such like form according to your own fancy, cause them to be a little fried or baked over a Chafingdish, or in a Skillet, in butter half brown fried, after take them forth and let them dry, and powder them with a little Nutmeg, and with some salt if need be.   

CHAP. CXX.  
Another manner of Egg Tarts like unto Fritters.  
BReak four eggs, add to them salt, and beat or stir them well, and make an Omelet of them, and as soon as it shall be half fried, mince it with a handful of Parsley, mortified over a shovel with coals, add half an ounce of currants thereunto, and as much Pineapple-kernels; incorporate this minced mixture together with a raw egg beaten, and a little flower, after which make small pellets of it, or small lumps in whatsoever shape you please, cause them to be fried in butter half brown, as it is expressed in the foregoing Chapter, and having taken them out of the butter, and laid them dry, you may powder them with sugar, and salt, if it be needful, and eat them before they grow cold.   

CHAP. CXXI.  
The manner how to make a Biske of Eggs.  
PUt into a good big dish a lay of good slices of Cheese between two lays of toasted sops of good household bread, sprinkle them a little with clear broth, or thin Peas-porridge, or any other clear porridge which is well seasoned with butter and salt, let the whole soak and settle a while upon the fire, after which garnish your portage with some Parsley but grossly shredded, unto which add some poached eggs in water, or dress it in any other manner you please, either entire, or in pieces; you may also put betwixt your said eggs some Carp Milts, or Rows, or some other small Fishes, as Smelts, Gudgeons, small Roches, and the like, or else some sippets of toasted bread, add thereunto a few Capers, Muscharons', or such like other Junkets for Fish-days, having first well boiled and seasoned them; some there are that do add currants unto them, and boiled or stewed pruens; season all this aforesaid mixture with some whole Cloves, or broken into good big morsels, or any other fragrant Spices as Ginger, or the like.  
After all which you must again add thereunto as much broth, pease porridge, or any other lean porridge, that is to say, porridge made without flesh in it, as you shall think requisite, and afterwards you must place your dish on the fire again for a pretty while, having a care that your sfices of bread do not cake to the bottom of your dish. Unto this Biske you may add some veritryce, or some green fauce; some also do put Wine into it, and when you shall conceive that this your said Biske is well-nigh ready, and well savoured, you may grate into it a little Nutmeg, or a little white loaf crust, and so serve it up to the table.   

CHAP. CXXII.  
The manner to make arkinde of a broth or sauce of eggs.  
'Cause the best Oil you can get to be heated, break two eggs into it, and draw them forth of it again before the yolks of the eggs do become very hard, after which put them into a dish, and add unto them a sauce made with an Onion cut in round slices, and fried in oil, season the whole with salt, and with verjuice, and grate some Nutmeg into it.   

CHAP. CXXIII.  
The manner how to make a tansy.  
PUt, as for example, the yolks of eight eggs into a silver or pewter dish, but it must not be an over big one, & if it be on a Flesh day, dissolve them with about half a pint of good flesh broth, which hath been made without Herbs, and instead of broth upon Fish-days, you may make use of Cream, or of Milk, add thereunto a little salt well beaten, and two Macaroons small grated, or as much grated Biscuit, add thereunto also two or three spoonfuls of the juice of Beet-roots which shall have been pounded in a Mortar, together with Rose-water, add thereunto also half a quartern of powder sugar, pour all this mixture into a dish, into which you shall have melted about the bigness of a Walnut of good fresh butter, and thus set your tansy upon the fire, and let it be hardened, at the bottom of your dish, after which, and that it gins to be likewise half hardened on the top, add thereunto one ounce of preserved Lemon peels grated, or shredded in small slices, or cut into little morsels, add thereunto also one ounce of Pistaches well peeled and pounded, and so let your tansy become quite hard over an indifferent warm fire, and at the same time you must give a little brown colour at the top, by holding a hot shovel over it, and taking your said tansy off from the fire, you may stick into your tansy a few slices of preserved Lemon peels, and afterwards powder it with sugar and cinnamon if you please.   

CHAP. CXXIV.  
Describing the several ways and manners how to dress Poached Eggs, and boiled Eggs in Water.  
'Cause your water to boil, after which break your eggs into it, the one after the other, and when they are pretty well boiled, take them out of the said boiling water, before they become too hard; these kind of poached Eggs may stand you in stead to garnish an herb pottage withal, or any such other like dish. Observe also that these kind of eggs may be served up alone, with divers kinds of sauces, and also sometimes eggs may be poached in Milk, or in any sweet wine.  

The Second manner of Poaching of Eggs.  
Put into a dish four poached eggs, season them with salt, and grate some old cheese upon them, which will give them a good relish.   

A Third manner of Poaching Eggs.  
You must put some eggs into a dish, a few or many, add a little salt unto them, and powder them also with sugar, and sprinkle them with a little rose-water, or verjuice, or Lemmon juice, or Orange juice, unto which you may add a little beaten cinnamon, or cinamon-water, which will give them a good relish.   

The Fourth manner of Poaching Eggs.  
You may put as many eggs as you please into a dish, into which you have caused some good fresh butter to be melted, season it with salt, add a little sugar unto it, and in case you are not minded to put any sugar into it, a little nutmeg grated or shredded will not be amiss, you may give these eggs a colour before you put them into the said dish, by holding a hot shovel or kettle over them for a while.   

The Fifth manner of Feached Eggs.  
You must pour some green sauce over them, and so let them stand a while upon the fire, after which you may season them with salt, and with a little grated nutmeg.   

The Sixth manner of Poached Eggs.  
'Cause your butter to be fried brown in a pan, and cause a sliced Onion to be fried in it, season it well with salt and pepper small powdered, and when your Onion is well fried, add a drop or two of vinegar unto it, and presently after pour this sauce upon your poached eggs, to which you may add a little grated Nutmeg. Observe, that in case your eggs be ranged in the dish, and laid in the form of a Fish, that as then they are called a Salmon of eggs.   

The Seventh Fashion of Poached Eggs.  
'Cause minced Onions to be fried in brown butter, and when they are well fried add thereunto some vinegar and mustard mingled together, season it well with salt, and pour the said sauce upon your poached eggs.   

The eighth Fashion of eating Poached Eggs.  
'Cause butter to be fried brown, add thereunto a sauce made of sweet Mustard, or of Grapes dissolved in Wine, or of Hippocras; take your Frying-pan immediately off from the fire, lest your said sauce should boil, which it must not do, and thus pour it upon your eggs; and instead of frying your butter brown in the frying-pan, it will be sufficient to cause your butter to be only melted in a dish, after which you may add either Hippocras, or dissolved Mustard unto it, as aforesaid, and then you may put your poached eggs into it, and afterwards powder them with sugar.   

The Ninth manner of eating Poached Eggs.  
You may make a Pudding of sweet Herbs, and put it into a dish, & place your eggs upon it, and add thereunto some sippets of toasted bread dipped in butter, or some slices of your omelet, and upon all these you may grate some Nutmeg, or some Sugar.   

The Tenth manner of eating Poached Eggs.  
'Cause good fresh butter to be melted in a dish over an indifferent hot fire, after which you may break your eggs, and having taken out the white, you may put all the yolks into a porringer by themselves, and after that you may pour them one by one into the said melted butter, and when your said butter shall begin to boil take your dish off from the fire, and so you may add thereunto a little powdered cinnamon and sugar if you please.   

The Translators additional description how to poach or butter a dish of Eggs without any butter at all.  
BEat as many Eggs as you please into a good large silver dish, whites & yolks together, after which set your said dish over a Chafing-dish of hot charcoals throughly lighted, putting nothing more into the said dish unto your eggs, but stir them continually with a silver spoon, that so they may not become hard, not stick to the dish; and when they are enough poached to your fancy, take them off from the said Chaffingdish, and add unto them a good quantity of Orange juice, well seasoning your said eggs with salt, and if you please yourself, powdering them with good store of sugar and cinnamon, not forgetting to put grated or shredded Nutmeg into them, as you are a straining of them, and before you pour your Orange juice upon them.  
Observe, that this kind of buttering, or poaching of Eggs without butter is least offensive to the palate, and less nauseous to the stomach, which is oftentimes overcharged by the adding of butter to these kind of dishes and junkets.    

CHAP. CXXV.  
Describing the several ways how to dress and set out hard Eggs.  

The First manner.  
PUt a lump of butter into a dish, add some vinegar or verjuice unto it, and a little salt, and when your butter is melted, add thereunto three yolks of eggs which are hard boiled, dissolve them into your sauce, and after that, garnish or set out your dish with hard boiled eggs cut in halves, or quarters, grate some Nutmeg over them, or the crusts of white bread grated.   

The Second manner.  
'Cause your butter to be brown fried in the Frying-pan, and add thereunto some parsley, or some minced leeks, or young onions, and when you have fried them, pour them into a dish, after you shall have seasoned them with salt and pepper, after which add thereunto some hard eggs cut in twain; you may moreover add some mustard unto them, or else make any other sauce you please, having caused your said sauce to be poured boiling hot over your said eggs, before you do serve them up.   

The Third manner.  
Sometimes you may only fry your hard boiled eggs all alone being cut in twain, without any other formality. At other times you may sleep them in flower dissolved in wine or milk, and afterwards you may fry them in the form of Fritters, and having drawn them forth of the butter, and caused them to be drained, put them into a dish, and season them with salt; add some vinegar unto them, or the juice of a Lemon, or make a sweet sauce over them; you may also powder them with beaten cinnamon and sugar.   

The Fourth manner.  
You may serve up these Eggs dressed as aforesaid, and add unto them the several sauces prescribed in the foregoing Chapter for the poached eggs, which will be as pleasing as the former, either poached or hard boiled.   

The Fifth manner.  
Put into a dish hard Eggs cut in twain, and season them with a white sauce made in your Frying-pan with the yolks or raw eggs, and with some verjuice, or white wine dissolved together, having seasoned the whole with some salt, and with a few spices, or with the powder of a few dried sweet herbs; and finally, pour all this said sauce over all your eggs.    

CHAP. CXXVI.  
The manner to dress Eggs according to the Portugal manner.  
YOu must fry your hard Eggs in a Frying-pan as followeth; you must in the first place fry some Parsley small shredded, or some Onions, or some Leeks in fresh butter, and when they shall be half fried, pour unto them hard Eggs cut into rounds, whereunto you may add a handful of Muscharoons well peeled, washed, and cut in slices, season the whole with salt, and fry it well with brown butter in your Frying-pan, and when they are almost fried put some vinegar unto them.  
When these your said eggs are minced in a dish, you may add unto them some grated Nutmeg, and garnish them with some sippets of grated bread, wherewithal you must, as it were lard eggs; so likewise may you embellish this your said Friscoss with slices of raw Lemons.  
Sometimes you may half fry onions and parsley in good fresh butter, and afterwards add unto them hard boiled eggs cut in rounds, and a little before you take them out of the Frying-pan, you may add unto them a sauce composed of mustard, dissolved with verjuice or vinegar, and seasoned with salt; and after you shall have given all these a turn or two over the fire, you may serve them up, having grated a little Nutmeg therein.   

CHAP. CXXVII.  
The manner to make hard stuffed Eggs into the form of Pudding.  
TAke sweet Herbs, as Lettuce, Purselen, Borage, Sorrel, Parsley, or Chervel, and a little Time, take out the stalks from the said herbs, and if you will have your stuffed eggs to be high relished, put the more Parsley into them, or the more Chervel, and a few Leeks or Onions, your said herbs being thus well picked and washed, cause them to be minced, and season them with salt, with a little beaten Cloves, or Pepper; so likewise may you mince jointly with your said herbs some Muscharoons well washed and picked, which have been formerly seasoned and boiled, and some persons do also add thereunto some Cheese grated or scraped very small, pour all this said mixture into a skillet, and cause it to be fried with brown butter, or with any other suet, or with oil, in case you love it.  
And when this your said mixture is half fried, some do add thereunto some few Currants, and Pineapple Kernels, which is only to be done at your own pleasure, being otherwise not requisite, and it will suffice only to season them with salt, and when this your said stuffed mixture is fried, you must put unto them some hard yolks of Eggs cut in small pieces, and give them a turn or two in the pan over the fire, after which dish them up, and garnish the said dish on the top and sides with hard Eggs cut in twain.  
Sometimes you may take out the yolks of your said Eggs, and mingle them with your minced stuffed ingredients, & when your said Pudding is fried, you may fill the white of your Eggs therewith before you pour it upon the rest of your pudding, and sometimes instead of ranging of the white of your Eggs about your pudding, you may garnish it with some sippets, or with small cakes of paste fried in butter, and after all you may grate upon the whole a little Nutmeg, or crust of white bread.   

CHAP. CXXVIII.  
The Manner how to dress a dish of hard Eggs with Sorril.  
DIvers do content themselves to cause some Sorril or spinach to be fried in a skillet or pan, after the stalks are taken out, to which they add good store of butter, and as much salt as you think fitting, whereunto you may add some pepper or some salt spices, and your Pudding-stuffe being baked, put your hard eggs into the same cut in twain, or in four quarters; and sometimes you may make a kind of a white sauce, with the yolks of raw eggs dissolved with a little verjuice, or water, and you may also add thereunto some fried forrel, and after all these you may add your eggs unto the whole mixture, and also grate some Nutmeg into it.   

CHAP. CXXIX.  
The manner how to make several sorts of Omelets of Eggs, or Pancakes of Herbs.  
THe first manner being an ordinary Omelet, as for example, take half a dozen of eggs, break them each severally upon a Trencher, and after that beat them all together in a dish, and add some beaten salt to them, and some few drops of water, or of milk; cause some butter to be mested in a Skillet, and when it is brown fried pour your beaten eggs into it, and let them fry more or less according to your pleasure, and according as you will have your Omelet to be limber or stiff; instead of butter you may use oil, if you love it, or any kind of other sweet suet as well in the making of these as all other several sorts and kinds of Omelets.  
Now in case you desire to have your Omelet to be a green one, you shall only need to mingle some Green-sauce with your Eggs as you beat them; or in case you make not your Omelet of a green colour, you may as then serve up your Green-sauce jointly with it, but the usual custom is to eat your Omelet with a little vinegar, and some powder sugar.  
Moreover, you may serve up jointly with your said Omelet some Mustard in saucers, either ordinary Mustard, or sweet mustard, & in such a case you must serve up your Omelet rolled up, like unto a black pudding, and slit on each end, which said ends you must separate a sunder, at a pretty distance the one from the other.  

The Second manner, being an Omelet according to the Celestines or the Saint's fashion.  
Beat a score or a dozen of Eggs, more or less, season them with salt, and beat them, add unto them some grated white bread very small, and some shredded parsley, and some powdered suggar, add thereunto also good fresh butter, cut in small sliees, as much as you may judge to be requisite or necessary to fry such a quantity of Eggs, and whilst you beat them all together, you must put into a clean skillet a pound of butter, or of salad oil if you love it, and cause it to be heated, till it doth almost boil, when as you must presently pour it forth of the pann, and before you cleanse your pan again, you must pour into it your beaten Eggs, seasoned with salt and butter, as aforesaid, let them be well fried, and only have a care to stir them in the middle with a ladle, or with a stick somewhat broad and flat at the end, or with the point of a knife, that so your Eggs may the better mingle and cement.  
When your Omelet is thus half baked, turn it with a Trencher or Skimmer, to cause it to be baked on both sides, and to hinder it from sticking or cleaving to the pan, and that it may not burn, stir your pan very often.  
When your said Omelet is served up, you must powder it with some Sugar, and sprinkle it with some Rose-water or Cinnamon water.  
Note also, that you make such a kind of Omelet as this in a Tart-pan which hath a high border and is covered.   

The Third manner, being a crisped Omelet.  
AS for Example, beat six Eggs, season them with salt, and your butter being melted in a skillet, pour your said Eggs into it, and afterwards you shall add thereunto toasted bread, or the sliced crumb of bread which hath been fried in butter. Note, that you must spread either the one or the other all over the pan as it is upon the fire; and when your Omelet is fried, and that you are ready to pour it into the Dish, you must have a care that your toasted bread do remain upwards, some moreover do cause parsley to be fried, and pour it over all what is aforesaid, and sometimes you may pour a little vinegar upon it, almost the same quantity as the pastry-men do pour Rose-water upon their Tarts.   

The Fourth manner, being the way to make a Pancake or Omelet with Apples.  
 three or four Pippins, and cut them in round slices, fry them in a pan with a quarter of a pound, or thereabouts, of fresh butter, and as much sugar as you please, and when your apples are thus fried, you may pour upon them seven or eight Eggs well beaten and seasoned with salt, stir your pan often for to hinder that your Omelet may not stick to the pan and burn, and when you pour it out into the dish, you must do it so as that your apples may remain enclosed within the Eggs, and afterwards powder your Omelet with Sugar and Cinnamon if you please, and either eat it hot, or keep it till it be cold, when you may sprinkle it with some Rose-water.  
It will be a readier way, if after your Apples be fried alone, you take them out of the frying pan, and lay them dry upon a plate, after which making an Omelet somewhat slabby, after it shall be indifferently well fried, you may readily clap the Apples into it, and after that grate some Sugar upon it.  
Some do only place their fried Apples upon a Trencher, and then cover them over with a washy Omelet, which they powder with Sugar.   

The fifth manner, being an Omelet according to the newest mode, Oxford Cates, or the Covent Garden guise.  
Beaten Eggs as many as you please, and having seasoned them, add thereunto Pine-applekernels, Currans, and the peels of preserved Lemons, of each a proportionable quantity, your butter being melted and half brown fried in the pan, pour your Eggs into it, and stir them well, serve up this kind of Omelet so soon as it is indifferently well baked, you may also roll it up like unto a pudding, and having grated some Sugar into it, you may also besprinkle it with some Rose-water or Cinnamon water.   

The sixth manner, being an Omelet with Lemmon-peels.  
BEat your Eggs with a little Milk, whereunto you may add a little grated bread, and likewise a little preserved Lemmon peel grated very small, and salt, at your own discretion, and in this wise make your Omelet as in the foregoing Chapter.   

The Seventh manner, being an Omelet with Bacon.  
TAke the fat of a quarter of a pound of fat Bacon, or thereabouts, cut off the skin, and cut your lard into small morsels almost as big as hazel Nuts; cause it to be melted in a frying pan, and when it begins to be dry, add thereunto six or seven beaten Eggs, and salt them in case you judge it requisite; unto which in the eating of it, you may add a little verjuice.   

The eight manner, being another kind of Omelet with Bacon.  
BEat six or seven Eggs, add thereunto about half aquarter of a pound of fat Bacon shredded very small, and some salt, if it be requisite, beat all these ingredients well together, and pour them into the pan, in which you may put just as much butter brown fried as you shall judge convenient to fry your Omelet, and to make it the delicater, you may add thereunto some melted marrow, which will make you an admirable Omelet.   

The Ninth Manner, being an Omelet made with Cream.  
BEat six Eggs, add three or four spoonfuls of Cream thereunto, and as much salt as you judge convenient, beat them all well together, and pour them into butter half brown fried, and cause this your said Omelet to be very well fried; and strew it with Sugar and Cinnamon if you please.   

The Tenth manner, being another kind of Omelet with Cream.  
'Cause about a quarter of a pound of butter to be melted in a skillet, and pour thereinto half a dozen of Eggs well beaten and sufficiently salted, and when you have mixed these together, add thereunto at least a Cows milking of good cream, and when your said Omelet is fried and ready to be served up, grate some Sugar over it, and besprinkle it with some Rose-water.  
You must observe, that you must not let your Cream boil, wherefore if your Omelet be not enough fried, before you put your Cream into it, you must give it a colour, by holding a hot fire shovel over it.   

The eleventh manner, being an Omelet of Herbs.  
MInce or shred all kind of sweet herbs together, as lettuce, sorril, borage, buglose, Mallows, and the like, having taken away the stalks, and having well shredded these several kind of Herbs, you must beat them together with Eggs, and may add salt unto them, and if so be you desire to have your said Omelet to be sweet, add some Currants thereunto.  
And having caused some butter to be melted, pour your Eggs into it, when it shall be very hot, and when your Omelet is thus prepared and ready to be forved up, grate Sugar into it, and Cinnamon, if you please.  
But and if you desire to have your Omelet to be of a nigher relish, put thereinto more salt, and spices.   

The Twelfth manner, being an Omelet with Parsley.  
'Cause your Eggs to be beaten, and add thereunto parsley leaves small shredded, and salt, beat your Eggs and make your Omelet.  
You may also grossly shred a handful or two of Parsley, and fry it in butter, unto which you may add six or seven Eggs well beaten and seasoned, and in the eating of your said Omelet, you may add some Vinegar or verjuice, or sugar thereunto.   

The Thirteenth manner, being an Omelet of Leeks.  
Mince your Leeks very small, and afterwards beat them with eggs, which being seasoned with salt, you must pour them into butter half brown fried, or into oil (if you love it) and so make an Omelet thereof, as aforesaid.   

The Fourteenth manner, being an Omelet stuffed with Succory.  
Take white Succory and steep it in boiling water, you may also make use of wild Succory, let it steep long, but drain it, and afterwards shred it very small, and season it with salt, you may add Muscheroons unto it, which are but half boiled, and cut into small morsels, cause all these to be fried in butter, and let them dry, being taken out, and afterwards mingle them with beaten eggs, and make an Omelet of them, which said Omelet must not be over-fried; and when it is ready to be served up, grate some Nutmeg and Sugar upon it, or some Cinnamon, which you please.   

The Fifteenth manner, being an Omelet made with Cheese.  
Whilst your butter is melting in your Skillet, you must ssice Cheese very small, and beat it together with your eggs; add thereunto as much salt as you think fitting, and pour it all into some butter half brown fried, and in this manner proceed to make your Omelet as aforesaid.   

The Sixteenth manner, being an Omelet of Cucumbers.  
Take as much of an Omelet of eggs as you may judge to be requisite for your purpose, mince it very small, whereunto you may add some Pineapple kernels, some currants, or a pudding of Herbs, or minced Fish, well seasoned and boiled, or rows, or miits of Carp which have been fried or boiled you may also add to each of these ingredients Muscheroons half boiled and small sliced; mince all these with some whites or yolks of raw eggs, after which fill up great and large Cucumbers therewith, after you shall have emptied & hollowed them, and after you have filled them up again, you must stop the two corners, and you must peel the Cucumbers, and cause them to be stewed between two Platters, or in a Tart-pan, seasoning them with butter and water, and when your sauce is well nigh ready, add thereunto a little verjuice, or vinegar if need be, or fresh sauce, grate nutmeg upon it, and crusts of white bread, or powder it with sugar, accordingly, in reference to the quality or condition of the pudding, or minced meat, where with all your Cowcumber is filled.  
And instead of sauce you may make a very thin and plashy Omelet to wrap up your Cowcumber in, thus stuffed at the same time, when as it is well fried and ready to be eaten.  
You may also stuff a Cowcumber with a roasted kidney of Veal, after it hath been minced with its own fat, & some yolks of eggs, some Pineapple kernels and Currants, and some salt, with what you please besides, according to the former prescriptions.  
And when this your said mixture shall be well stewed between two dishes, or fried in a pan, you may proceed to fit it, and to serve it up, as it hath been already set down in the foregoing chapters.   

The Seventeenth manner, being an Omelet according to the Turkish mode.  
Take of the flesh of the hinder part of a Hare, or of any other Venison, mince it small with a little fat Bacon, some Pistaches, or Pineapple kernels, or Almonds, or Spanish Nuts, or Hazel Nuts peeled, or Spanish Chestnuts, or French Chestnuts, roasted and peeled, or some crusts of bread cut in slices, and toasted like unto Chestnuts; season this minced stuff with salt, and with spices, and with some sweet Herbs; if your flesh be raw you must add thereunto butter, marrow, or good sweet suet small shredded, and when you have caused it to be melted in a Skillet, pour thereinto your minced and seasoned meat, composed of the aforesaid ingredients, and cause it to befried.  
After which cause some butter to be melted in a Skillet, and make an Omelet thereof, and when it is half fried, add your aforesaid minced meat thereunto, and when your said Omelet is fried, take it out of the Frying-pan with a Skimmer or Trencher, without the breaking of any part of it, and put it into a dish in such a manner as that the minced meat may appear uppermost; after which pour some Mutton broth upon your said minced meat, or the gravy of some other roast meats, grate some Nutmeg upon it, whereunto you may add some sippets of toasted or fried white bread, and some ssices of Lemmons.  
Moreover, if your Hare's flesh, or other Venison be roasted, it is so much the better, and you shall then only need to mince and season it, as it hath been aforesaid, and so proceed to make your Omelet, which when it is half fried or baked, add your said minced meat unto it, and so make up your Omelet.  
And by default of Venison you may make your said Omelet of any other or linary meat whatsoever.   

The Eighteenth manner, being an Omelet made of Calf's kindnies.  
TAke the kidneys of a loin of veal, after it hath been well roasted, mince it together with its fat, and season it with Salt, and spices, and with some dried Time, or other sweet Herbs, you may add thereunto some small crusts of fried Bread, or some boiled Mouscherons', or some peeled Pistaches, after which you may make up your Cmelet; And when it is half fried, pour your minced meat into it, and when all your Omelet together shall be well fried, serve it up in a dish, and grate some Nutmeg and Sugar upon the top of it.   

The Nineteenth manner, being an Egg Tart, and a minced composure of Fish.  
TAke a Carp or some other Fish, according to your pleasure, take out the bones very well, add thereunto the Milts of Carp, season them with salt and pepper, or with spices, and if you please you may add some Mouscherons' unto them, mince all these together, add some Pine-applekernels thereunto, some Currants, and preserved Lemmon-peels, very small shredded; cause all this to be fried in a frying pan, or in a Tart-pan with good store of butter, and when your said minced Fish is thus fried, you must make a good and well-seasoned Omelet, which being also half fried, pour your said Minced fish into it, and afterwards take both of them out of the sauce, and lay them dry.  
Observe, that you must roll up this Omelet, and place it upon a plate, and cutting it open at the two ends, you must spread them abroad in the form of a Star, after which grate some sugar upon it, and sprinkle it if you please with some Rose water.   

The Twentieth manner, being an Omelet made with stuffed Herbs.  
MInce all kind of sweet Herbs, and the yolks of hard Eggs together, season the whole with salt, you may also add thereunto some half boiled Mouscherons', and some Currants, put these minced ingredients upon a plate, or in a Dish, and cover them over with a stabby or limber Omelet; and strew Sugar and Cinnamon upon it if you please.   

The one and Twentieth Manner, being an Omelet made with Asparagus.  
TAke young and tender Asparagus, break or cut them into small pieces, cause them to be half fried in brown butter, after which pour into them some beaten Eggs seasoned with salt, and thus make your Omelet.  
Others do cause their Sparag as to be parboiled in salt water, and having taken them out of their said liquor, being well drained, they put them into the frying pan with some beaten Eggs, After which your Omelet being made, and ready to be served up, add a drop or two of Vinegar, or verjuice unto it.  
Sometimes you may take M●●scherons, well washed, and cut in pieces, and causing them to be stewed betwixt two dishes over the fire, pressing out the water which is in them, you may make use thereof to sprinkle your Omelet withal, and you may also grate Nutmeg over it.   

The two and Twentieth manner, being an Omelet only made with flower, in the form of an Egge-tart.  
As for example, beat four fresh eggs in five or six spoonfuls of milk, add some salt unto them, and about the bigness of an egg, or a little more of grated white bread, or a silver spoonful of fine flower, which you must most exactly dislolve together with the eggs, by beating them throughly, after which you must pour them into the butter to make your Omelet, which you must turn in your pan, and must not spare any butter in the frying of it; when your said Omelet is well fried, you may cut it into long and thick stices, like unto your Naples Biscuit, or into any other shape you please, adding thereunto some sugar, and a little rose-water.  
In case you do not turn your said Omelet in the Pan, as it is over the fire, but leave it somewhat limber on the inward side, it will be the better.  
You may also cause your eggs to be fried in an indifferent Frying-pan of Copper, which hath high borders, or in a little Tart-pan that so you may make your said Omelet in the shape of a Cake; and to make it the more excellent and pleasing, you may add unto it in the beating of your eggs a spoonful or two of sugar powdered, beat all these well together, and pour them into the Frying or Tart-pan, in which you must have brown fried the bigness of a Hen's egg, or a little more of fresh butter; after which cause your eggs to be gently fried over a light fire, and accordingly as your said eggs begin to harden you may stir them with a spoon, that so they stick not to the Tart-pan.  
Observe, that you may dress these kind of eggs without any milk, and when they are throughly hardened, give them a colour on the top with a hot shovel, and having in this manner disht your said Omelet, you may strew it with sugar, and sprinkle it with rose-water if you please.   

The three and Twentieth manner, being an Omelet called in French a Miroir, that is, a dainty, light, thin, and clear Omelet.  
Spread into a dish with the back of a silver spoon about the bigness of a good egg of fresh butter, beat six or seven eggs into it, and season them with salt beaten very small, after which pour some six spoonfuls of good Cream upon the whites of your eggs, and add a little salt to them; after which cause these your said eggs to be fried, and at length give them a colour on the top with a hot shovel; but have a care however not to render the yolks too hard.   

The Four and twentieth manner, being an Omelet of Eggs made in brown butter.  
'Cause your fresh butter to be very brown fried, brea Eggs into a dish, and without dissolving or beating of them, pour them into your said butter, and season them with beaten salt, and when they are well fried dish them up, and sprinkle them with some vinegar, which you shall have dashed through the Frying pan; grate a little Nutmeg over your Omelet, and if you please you may pour a sauce called in French, A Robert, over these eggs, whereby such a kind of Omelet begets the appellation of an Omelet, according to the fashion of Milan.   

The Five and twentieth manner, being a way how to dress Eggs and Milk exqusitely together, otherwise called, a broth of Eggs and Milk.  
As for example, beat five or six eggs, add some salt thereunto powdered, and about half a pint of good milk, which you must pour into your said eggs by degrees at several times, and well beat and dissolve your said eggs with a quantity of the said milk, and add thereunto a spoonful of powdered sugar; pour all these ingredients into a good big dish, and set it over a pot full of boiling hot water, or over a Chafingdish, and put into the said dish about the bigness of a Hen's egg of fresh butter melted, and when you have poured your eggs & milk into the said dish and butter, you must cover the dish with another dish or bowl, and so let the Eggs and milk boil gently without stirring of them.  
When they are sufficiently stewed, you must give them a brown colour with a hot shovel as aforesaid, and the which will also hasten their being dressed; and taking them off from the fire, you must grate Sugar upon them, unto which you may also add some Rose-water, or Cinnamon water, which you please.  
Your Eggs being thus well stewed, must be presently eaten, for that if you should keep them never so little, there would come a water upon them, especially if your milk be not very pure; But however you may hinder the said Eggs, from producing any water at all, by dissolving a little flower into the milk, with the which you mix your said eggs.  
And in case you rather choose, to stew them over a potfull of boiling water, they will be fare more delicate than over a Chafingdish, will cast up less water, and besides, your said Dish will not run the hazard of melting; All the trouble you will have will be to entertain and blow the fire under the said Pot of boiling water, till such time as your said Eggs be totally stewed.  
And they will be yet fare more delicate and more pleasing, if instead of milk you do make them with Cream, and if you put but a very few whites of eggs into them, but than you will need the more Cream.  
Sometimes also in these your Eggs and milk, you may put some parsley small shredded, which you must mix therewith in the beating of your Eggs, and your said dish will be fare the better, although you add no Sugar thereunto, yet if you do, it will be so much the better.  
So likewise may you compose this said dish of Eggs, and milk, without the adding of any butter unto it.    

CHAP. CXXX.  
Describing the several kinds of Marmalads, first the manner of making of Marmalade with dissolved Eggs in verjuice without Butter.  
AS for example, beat four eggs, and dissolve them well, add some salt unto them, and four spoonfuls of verjuice, put them together upon the fire, and stir them gently with a silver spoon until the eggs are sufficiently hardened; after which take them off from the fire, and stir them again a while, that so they may be throughly stiffened or hardened.  
In the same manner you may dress eggs stirred with the juice of a Lemon, or Orange, but you must have a care not to put over much of either into your said eggs, chief of the juice of Oranges, because the quantity of it will oblige you to keep your said milk and eggs a great while over the fire, which will make them become bitter, and ill tasted.  

The Second manner, being Eggs stirred both with Verjuice, and Butter.  
'Cause butter to be melted in a dish, or in a Skillet, as for example, beat four eggs into verjuice, and add some salt unto them, pour them into melted butter, and stir them until they incline towards being hard, after which grate a little Nutmeg over them, and letting them stand over the fire yet a while, you may garnish them with toasted sippets, or fried ones, which you please.  

Or otherwise.  
Put fresh butter, and good honey in a stone platter over the fire, and whilst the butter is a melting beat one half dozen, or as many yolks of eggs as you think fitting therein, add thereunto half a glass full of verjuice, for half a dozen yolks of eggs, without the whites of them, which you must not put into them; season them well with salt, and beat them all together very well in the same manner as if you were to make an Omelet of the yolks of eggs, pour it into your melted butter, and stir it constantly with a spoon, till it be ready to be taken off from the fire.    

The Third manner, being Eggs stirred with Verjuice in the Grape.  
'Cause verjuice in the Grape to be fried with butter, after which take beaten eggs with some verjuice, and season them with some salt, and pour them into your butter and verjuice, and stir them over the fire until such time as that they be well fried, after which grate a littl Nutmeg over them.  

Another manner.  
As for example, dissolve four eggs with a little verjuice, and cause them to be fried at the same time as you mingle them together, and when they are half fried, add unto them about two spoonfuls of the juice or sauce of Muscherons', which have been well ordered, add a little salt thereunto, and so proceed to cause your said eggs to be fried for good and all.    

The Fourth manner, being Eggs stirred with meat broth.  
As for example, beat four fresh eggs, and dissolve them with six spoonfuls of Jelly, or as much broth of flesh which hath been boiled without herbs, pour this broth into it by spoonfuls, to which you may add a little verjuice, and as much salt as you think fitting; cause all these to be stewed over an indifferent hot fire until they be pretty well mixed and cemented, after which you must take the dish off from the fire, and you may grate into it some Nutmeg, or some crusts of white bread.   

The Fifth manner, being Eggs stirred with Cream.  
Beat four eggs in a dish, with two spoonfuls of Cream, season them with salt, to which you may also add a few slices of preserved Lemon peels small grated, pour this mixture into another dish, in which you shall have caused some butter to be melted, let them stew easily, and be sure to stir them until they be sufficiently well incorporated and knit together.   

The sixth manner, being Eggs stirred with Cheese.  
'Cause the bigness of an egg of butter, to be melted in a dish, and in another dish beat three Eggs, and dissolve them in the same manner as if it were to make an Omelet, add thereunto about the bigness of an hazel Nut of Cheese small shredded, or scraped, and when your said butter is melted, pour your Eggs into it, and cause them to be fried over an indifferent fire, and stir them continually with a spoon, until they be pretty well hardened, after which taking them off from the fire, keep them covered with a Trencher, lest they do take cold, and so serve them up to the table immediately.  
In case your Cheese be not very salt, you may add as much salt thereunto, as you shall judge to be requisire, at the same time of the beating of your Eggs.   

The eight manner, being stirred Eggs with succory.  
Take white succory, and cut or shred it very small, but let it be very young and tender, put it betwixt two dishes, or in a Tart-pan, and set it over an indifferent fire, that all its water may be drained, which you must pour out, and afterwards fry it in butter, and salt, and when it is well boiled, you must pour into it dissolved Eggs, in the same manner as if you were to make an Omelet; As for example, five or six eggs will make a pretty good dish, and the more eggs you put to it, the better it will be, and in case you put only the yolks of the eggs into it, as than you will need the more; Mix and dissolve all these together, and grate some Nutmeg over them, and when the whole is pretty well fried, and that your said eggs begin to be knitted and hardened, you shall not need to stir them any more, and it will be sufficient if you leave them a little while longer upon the fire, only to perfect their being throughly fried.   

The Eighth manner, being Eggs stirred with Cucumbers.  
Peel your Cucumbers and cause them to be perboyied in water, after which lay them out to be drained, and after that cut them into slender slices, and put three or four of them into a frying pan, wherein about a quarter of a pound of fresh butter hath been fried half brown, season them with salt beaten small, and with pepper, and fry them all together, and when they are well fried, pour the yolks of two or three beaten Eggs into it, dissolved with a little verjuice, stir all your said mixture into your pan, and when your Eggs shall be sufficiently fried, dish it up all together, and grate some Nutmeg upon it, if you please.   

The Ninth manner, being stirred Eggs with green sauce.  
As for example, beat four eggs in the same manner as you would make an Omelet, season them with fault, and with a little pepper and spice, add thereunto about the bigness of an Egg of grated white bread, or as much fine flower, mix all these ingredients very well, and add thereunto as many spoonfuls of green sauce as there are Eggs, after which pour this mixture into a dish, in which you shall have melted about the bigness of an egg of fresh butter, very hot and brown fried, cause these your said eggs to fry gently, and stir them with a spoon until they be sufficiently fried to your liking.   

The Tenth manner, being another kind of Marmalade made of stirred Eggs.  
Dissolve both the white and yolks of six eggs together, with about six spoonfuls of Rose-water, or Fountain-water, add some salt, and a grated Macaroon unto it, and the bigness of a Wal-nut of grated white-bread, or instead thereof two Macaroons will suffice, and about the half of a side of preserved Lemmon peel, either shredded into small flices or grated; Pour all this mixture into a dish, in which there hath been about the bigness of an Egg of fresh butter melted, Let these Eggs be fried therein, and turn them now and then with a spoon, in the same manner as you do your other stirred eggs.  
When this your said Marmalade shall be sufficiently fried, though you must not let it become too dry, take it off from the fire; and you may add unto the said Eggs a spoonful or two of Hippocras, or of Malmsy, or of Sack, which you must put into them when they are half boiled, after which you must very well stir them with a silver spoon, and let them fry easily.  
These Eggs are more pleasing being eaten cold than hot, and when they are fried, you may put them into a Dough Coffin of very fine paste, and so make a handsome Tart of them.   

The Eleventh manner, being Eggs stirred with Almonds.  
Take a Biscuit or two, which are slender ones, separate the top from the bottom, and cause them to be toasted by the fire, cause also, as for example, four eggs to be boiled hard, and take out their yolks, dissolve them in a Porringer with a spoon, add thereunto three other yolks of raw Eggs, two Macaroons reduced to powder, or about the bigness of a good egg or a little more, of peeled Almonds, which have been exactly pounded with some Rose-water; and two spoonfuls of Sugar, salt, at your own discretion, and having mixed all these things together you may add thereunto some preserved Lemon peels small shredded.  
After which, taste your said Mixture, and in case you deem it to be well seasoned, put it upon a small fire, and dissolve it with a silver spoon; And when it is very hot add thereunto some morsels of toasted Biskers, about the bigness of half a Crown or thereabouts, stick them somewhat deep into your said Marmalade, that they be quite covered therewith, but however in such a manner, as that they may easily be gotted out with a Fork, and so proceed to finish your Almond stirred eggs.   

The Twelfth manner, being yet another kind of stirred Eggs.  
Season Mouscherons' very well, and cause them to be boiled, to which you may add some Asparagus cut into morsels, and when your said Mouscherons' are ready to be served up, break three or four eggs into them, and mingle them together, and cause them to be fried with the rest of your ingredients, until they be sufficiently knitted or united together.   

The Thirteenth manner, being Eggs stirred according to the Polonian Fashion.  
'Cause grated white bread to be steeped in any broth whatsoever, after which you must pound it well in a marble Morter, and so put it into a dish, break twelve eggs or more into it, add thereunto a little salt, and five or six spoonfuls of broth, which you must at several times, and by degrees, pour into your said eggs whilst you are a dissolving of them, after which, put a little preserved Lemon peels into it, either small shredded or cut into small slices, pour all this mixture into a dish, in which you shall have caused some fresh butter to be fried half brown, cause these eggs to be gently fried, and stir them until they are well hardened and knitted together, and instead of Meat broth, you may make use of milk, in the composing of these your said Polish stirred eggs.   

The Fourteenth manner, being exquisite, and Courtly, buttered Eggs.  
Take for example, ten yolks of fresh eggs, put them into a dish, with as many spoonfuls of jelly, or of Meat pottage, boiled without herbs, and which hath had the fat skimmed of, put the said broth into your eggs, by degrees, and by spoonfuls, that so you may the better dissolve the yolks of your eggs, into your said Meat broth, unto which add half a quarter of a pound or a whole quarter of a pound of powder sugar, and an ounce of preserved Lemmon peel, either grated or cut into small slices, or very little bits; let all these ingredients steep together for the space of one half hour, after you shall have added some salt to it, in case you suppose the broth be not salt enough of itself.  
Finally, you must put four spoonfuls of Rose-water into another Porringer, with half an ounce of sugar, and let them boil but about half a dozen boilings up only, and after that pour into it your prepared and seasoned eggs as aforesaid; cover your said dish, and cause them to stew gently as you did your eggs and milk, or if you please you may tame them with a silver spoon in the same manner as you did your eggs and verjuice.  
And when they are well mingled and joined, and begin to be hardened, take your dish off from the fire, and when the said eggs are become somewhat cold, you must put about an ounce of powder sugar upon them, and sometimes a little Musk is added unto them, being dissolved in Rose-water, or in Cinnamon water.  
You may keep these eggs till they be half cold before you eat them if you please; and they are likewise very good though they are quite cold; you may eat them either ways at your own pleasure.   

The Fifteenth and last manner of stirring of Eggs, called in French ala Hugenotte, or the Protestants manner.  
Cause five or six eggs to be well beaten, and pour them into the gravy or juice of a Leg of Mutton, or of any other roasted meat, stir them well together over the fire, and add some salt unto them.  
You may also add some verjuice, or the juice of an Orange to your said eggs, and gravy, as also the juice of a Lemon.  
So likewise may you put therein some Muscherons' well boiled and seasoned to the life.  
Observe also, that as soon as your said eggs are well mixed, and incorporated with your said gravy, and the other ingredients; you must take them off from the fire, and keeping them covered a while, you may afterwards grate some Nutmeg over them.  
Observe also, that to render them the more pleasing and toothsome, you may strew some powdered Ambergrease, and fine loaf sugar powdered into them, before you do serve them up to the table.  
In this selfsame manner you may dress the several sorts of stirred eggs here above mentioned, especially these last, with all kind of sauces you can imagine, or do affect, as with Asparagus, with Artichokes, with Muscherons', with Cream, Milk, with green-Sauce, with the broth of Hens, or of Fish, or any other liquor you fancy yourself, etc.    
FINIS.   

The Perfect English COOK.  

To make a Lumbar Pye.  
TAke three pound of Mutton, Veal or Lamb, and three pound of Beef suit, and shred them small together, and take the tops of Time and Margerum and Winter Savoury, a handful of each, and mince them very small by themselves, and take a penny white loaf and grate it, and take ten eggs and break them on your meat, and two pound of Currants; and for seasoning take two Nutmegs and a race of Ginger, and a few Cloves, and three or four blades of Mace and a little salt; and so mix all these together, and make them into balls so big as an egg; and when your Pie is made, put these balls in, and lay on them a few Raisins and a few dates sliced, and so lay on the lid; and it will require 2 hours baking, and being baked make a leer to put in it of varges and a little Sack, and a little fresh butter, and a little Sugar, and set that on the fire not too hot; and so take the yolks of three eggs, and so beat them with a little varges, and so brew them together, and pour it in the Pie, the lid being cut up, and if you please lay on your lid whole or cut it in pieces, and set the pieces above the Pie and so serve it hot, and it is a very good Lumber Pye.   

To bake Chickens or Partridges.  
Take your Chickens or Partridges and boil them, and cut the flesh from the bones, and mince it with pepper and salt, and Nutmegs and Sugar, and so bake it; then take white wine and make a casdel of yolks of eggs, anon blanche them and beat them, then strain them together and put in the Pie, and let it stand a while after.   

To make a Fregacy of Lamb or Veal.  
Take Veal or Lamb, which you please, and cut it in pieces as big as is fit to dispose on a trencher; parboil your meat in fair water and a little salt, then take of sweet herbs, Margerum, Winter savoury, Time and the like, but most Time, and pick them very clean, shred them, than beat two or three eggs and put to the shred herbs, and mix them all very well together, then roll your eggs, meat and herbs till your meat hath taken it up; then take sweet butter and fry your meat in, and if any herbs be left, put it on your meat in the pan; when it is fried enough, take White wine and sweet butter and Sugar, and melt for sauce and pour it on your meat, and with sippets serve it up.   

To Season Venison Pasties.  
A venison Pastry, the right seasoning is pepper and salt, but some season it with beaten Cinnamon and salt. Veal, Lamb, Mutton, either of these three are to be seasoned with Nutmegs and pepper and salt.   

A Flank or Surline of Beef.  
Season this only with pepper and salt, and if you will have your Surline to pass for Venison, after you have boned it over night in Red wine, but first beat it very well before you break the grime, and then it will pass for Venison.   

A Pigeon Pye.  
When your Pigeons are drawn and washed, then break their bones and season them with Nutmeg and Pepper and salt; wrap some balls of butter in your seasoning, and put a ball in every Pigeon, which will season them within; then season it without and lay your Pigeons in your Pie, and on them some grapes or barberies, and a little large mace and butter, and so close your Pie and bake it; and when it is drawn to dish, then melt some butter and pour over the lid and letie in at the corner, and serve it.   

A Chicken Pye.  
Season your Chickens with Nutmegs and pepper, and roll some balls of butter in your seasoning, and put in the Chikins, and then put them into your Pie, and then put to them a few currants and a few Prunes, and some barberies and dates and a little mace, some butter, so close your Pie, and bake it, and when you draw it liquor it with this liquor following; then throw on fine Sugar on the top, dish it and serve it.   

The Liquor for the Chikin Pye.  
Take half a pint of white wine, and half a pint of varges and a quartern of powdered Sugar, and a pound of sweet butter, let this boil up in a pipkin let it but boil up, and pour it on, and sugar it, and serve it.   

Another way of a Chikin Pye.  
Season your Chikins as before, then lay them in your Pie, and then lay some lettuce sealded and cut in quarters, or some bottoms of artichokes boiled and the core taken out of the cut bottoms in them, and the marrow of two or three bones, and some lettuce, suckets, and dates, mace, etc. barberies, and butter it and bake it, and serve it with the same liquor as before, and so serve it in the fashion of the Pye.   

A Lamb Pie with fruit.  
Take a hinder quarter of Lamb, cut it into small pieces, than season it with Nutmegs & pepper and salt, and fill your Pie, then put in some currants, and some prunes, and barberies and dates, and mace, and butter, and so close it and bake it; and when it is baked, liquor it with varges, butterand sugar, and throw Sugar upon it, and serve it in.  
Take a hinder quarter of Lamb, cut half the line in one piece, that the kidney way lie fair in the middle of the Pie, and then cut the rest of the Lamb in small pieces, to lay about it in the corners of the Pie, season it with Nutmegs, pepper and salt and fill your pie, then lay upon it baberies, and mace, and sweet butter and so close it and bake it; when you draw it pour on it some butter and serve it.   

A Veal Pie with fruits.  
Leave the kidney of it fair and part off the line, then cut the other in little piece, season it with Nutmegs, pepper, and salt, and lay it in the pie, and lay some Ralsons of the sun and some currants and prunes, dates and mace, and barberies and butter, so close it and bake it, and liquor it with varges, butter and sugar, and boil it up, and pour it in; so sugar it on the top, and serve it. The fashion; you may bake it if you will only with Nutmegs, pepper and salt and butter with fruit.   

A Calves-foot Pye.  
Take your feet being boiled, and cut them from the bones, and mince them small, then season them with nutmegs, pepper and a little salt, beaten Cinnamon and Sugar, varges and Rose-water and currants, and some sliced dates, and stripe barberies, then lay some butter in the bottom of the pie, and fill it, and close it, and when it is baked, pour upon it a little varges, butter and sugar boiled up together; So ferve it in the fashion.   

A Chowthern Pye.  
Take your Chowthern and boil them, and when they are cold, then mince them, than season them with nutmegs and a little pepper, and beaten Cinnamon, and beaten ginger, a little cloves and mace, and currants, and sugar, and varges, and Rose-water, and some salt, and dates sliced small; mix them all together, and fill your pie; then close it and bake it; an hour and a little more will bake it; then dish it and throw sugar on it, and serve it, and keep it.   

An umble Pie  
Take your umbleses and parboil them very well; then take away the gullet, and the skins of skirts and cast them, and when the humbles are cold take three or four pound of suet and mince them very fine, than season them as you season the Chowthern, and so serve them hot or cold, The fashion.   

Minced Pie of Veal.  
Take a leg of veal cut it from the bone, and parboil it, and when it is cold minceit small, then mince eight pound of suet and mix with it as many p●und of currants, & one pound of prunes, and season it with one quarter and an half of Cinnamon, as much cloves and mace, as much nutmegs, as much ginger, a little pepper, one pound and a half of sugar, half a pound of dates cut small at length, half a pint of Rose-water, half a pint of varges, and a little salt, mix these together, and fill your pie, and close them, and bake them, and serve them hot or cold.   

To bake Pullet's.  
Draw your Pullet's and cut off their wings and legs, and break them well, and wash them and dry them in a cloth, than season them with pepper, nutmegs, and salt, and put some butter-roules in the spice into them, then lay them into your pie, and on them first meat, barberies mace and butter, and close them, and when they are baked pour some butter into the pie, and so serve it; you may put in oysters.   

To bake a Goose or a Turkey Pheasant or Capon cold.  
Draw your Fowl and break it, that the bonesstart not; then season it with nutmegs, pepper, and salt, and stick some whole cloves in the breast, and thighs of it, and lay it in your pie; then put butter to it and close it, and wash the outsides of your pie with yolks of raw eggs, and then bake it, and when it is baked pour on the top of it good store of melted butter, and so let it stand to be cold; if you love lard, you may lard it or some part of it.   

A Neat's tongue cold.  
Boyl your neat's tongues and blanche them, and when they are cold then lard them if you love lard, and stick some whole cloves in them; then season them with nutmegs, pepper and salt and a little beaten Cloves and Mace, and so fill your pie and put in butter and bake them, and wash your pie with yolks of eggs; and when it is baked, put in melting butter and so let it by.   

A Venison Pie cold.  
Take your venison and lard it well, and season it with beaten Nutmegs and Pepper, Cloves and Mace, Ginger and Cinnamon, and Gold; season it very strong, then lay it in your pie, and put in a few bay leaves and butter, and so bake it; having washed the outside with yolks of eggs; and when it is baked fill it full of butter, and when it is cold use it.  
The fashion, you may bake part of the burtock of Beef, thus handled in stead of Venison.   

A Pippin Tart.  
Take eighty Pippins, pair them and quarter them, and then your tart being raised, lay in you quarter's as thick as you can lay them; then put to them a little whole Cinnamon and Ginger and a few Cloves, and a pound and half of sugar, and so bake them; when you have closed your Tart sugar it at the top, and so serve it.   

A Warden or Quince Tart.  
Take your fruit, pair, quarter and core them as your Pippins, and then lay them close in your Tart being raised, and put to them whole Cinnamon, Ginger, Cloves, and bake it; then throw sugar upon it and serve it hot or cold.   

A Quince Pie, a Warden Pie, or a Pippin Pie, or a Pear Pye.  
Pair your fruit and lay them whole into your pie, and put to them whole spice and sugar; as to the Tarts; put somewhat more sugar to them, because whole fruit will ask longer baking. The fashion.   

To make an Apricock Tart.  
Take Apricocks, pair them and lay them whole one by one in your Coffin, and put whole spice and sugar, at least a pound in a Tart, then close it and bake it.   

A Marrow Florentine.  
Take a penny white loaf stolen and cut it into sippets, and take marrow of two bones cut into slices and a pound of Raisins of the sun and a few dates cut very small, then take a deep dish and lay some sippets in the bottom, then lay some marrow upon the sippets, then throw some dates and Raisins of the sun, beaten Nutmeg, and salt upon the marrow, then lay the other lay of bread, and then more Marrow, Dates, Raisins, Cinnamon and salt; thus lay in all the bread and Marrow and other things, and then lay sippets upon the top of all, and then fill your dish up with custard stuff, which will bind all together, and bake it and serve it hot.   

To make Florentines of Almonds.  
Take a quarter of a pound of Almonds, and blanche them, and then beat them fine in a stone mortar with a little Rose-water and sugar into a paste; then take a pint of Cream and eight eggs beaten well together, and set it on the fire, and turn it to a perfect curd; then turn it into a strainer and drain away the whey, than put the curd into a dish and a little sweet butter with it, and season it with Nutmegs and salt and Rose-water, and sugar, two or three eggs and some Dates, and cut all very small, and some marrow if you will mix these together, and having covered your dish with a sheet of pufpaste, lay your stuff in, and cover it with another sheet of paste, so close it and take it.   

To make a Florentine of kidneys of Veal.  
Take kidneys and shave off the fat of a best line of veal, and when it is cold mince it very fine, than season it with Nutmegs, and salt and Cinnamon, and Rose-water, and sugar, and some Currants, and two or three eggs, and a little sweet herbs minced very fine, with some grated bread; mix them together and bake it in a dish between sheets of pufpaste, and serve it hot.   

To make Florentines of Apples.  
Take your Apples and pair them and slice them and core them, then mince them and season them with beaten Cinnamon and Ginger, Rose-water, Sugar and Currant, and so bake it in a dish between two sheets of pye-paste; these are good either hot or cold for service.   

Other Florentines.  
You may bake any fruit, as Apples, Damsons, Cherries, Plums, or Pears, if your Pears be first baked in a pot; for you must understand that pufpaste will not ask above an hours baking, therefore the stuff of the Florentine must be so tender as will ask no longer time; now I have shown you how to make Florentine which is seldom used; this paste for any thing besides, but for fearn tarts, or lay tarts when it must be cut out out in branches, such as will give you patterns for baking only upon papers, and after your paste is baked lay on the preserves, or lay stuff, etc.   

Other Tarts.  
All manner of fruits, as Pears, Goosberies, Rusberies and such like, must be all baked with whole spice and sugar, as this I have set down only in Pipines'; you may put Orengadoes in slices if you will, and for the fashion you may make use of any fashion I have set down.   

To make an Olive Pye.  
Take part of a leg of veal, and slice it into thin slices, then take a few sweet herbs and mince them, then take a few Currants, and Nutmegs, and Pepper, and your minced herbs, and salt, and strew upon the slices of veal, and roll up every piece of veal by itself, and lay them in the pie, with Dates, Mace, Barberies, and butter, and so close it; bake it and liquor it with varges butter and a little sugar, and so serve it hot.   

Sauces.  
Sauce for young Rabits roasted.  
Take juice of Oranges with the gravy, and a little vargice, salt and pepper, stir all together with a little fresh butter, and so serve it.   

Sauce for a Capon roasted.  
Take a penny white loaf and grate it, and boil it in a little water with a whole Onion, and when you take it off, put to it a little fresh butter and sugar.   

Sauce for a Feldefare, which will serve divers other birds.  
Take a little vinegar with a little Orange peel and a white bread-toaft with a whole onion, these put in the pan under them, and after serve them up together.   

Sauce for a Woodcock.  
Boyl Onions (if they be drawn) with a little pepper and salt; boil them together, and so serve them.   

Another.  
Take toast of white bread (if not drawn) with juice of Oranges, and vineleaves roasted upon them, and then crumble them into the sauce with a little bit of sweet butter and so serve it.   

Sauce for roasted Larks.  
Lard them, and when they are roasted make your sauce with crumbs of white bread, water and salt boiled together.   

To make Gallendine or sauce for Venison or Turkeys.  
Take a pint of Claret wine, a little fair water, and a little white water-vineger, beaten Cinnamon, beaten Ginger, a few whole Cloves, and some grated Bread, a little Sandars, and a little Rosemary, and sugar, and as you think fitting boil them well together, and it is made.   

Sauce for a roast shoulder of mutton.  
When your mutton is at the fire, set a clean dish under it, and put into the dish some Claret wine and a few Capers and a whole onion and baste your mutton with the Claret wine, which is my dish, etc. and throw salt on it, and when it is roasted take the dish which is under it, and blow or take off the fat, and save the wine and the gravee and the Capers, and the juice of some Oranges, and when your mutton is dished, when it's baked scoltch it with a knife, and throw salt upon it, and pour the sauce on the top of it, and throw on some sliced nutmegs and a little Oring, Peels finely mixed and so garnish it with sliced Lemons and serve it.   

Sauce for a carp.  
Cut some small Oysters with a few Capers, Mace, Nutmeg, salt, and Pepper, and boil them softly on the fire; then add a little fresh butter, not forgetting to add some of the blood of the Carp to it, and rub the dish with a clove of Garlic, dish it up, the bread being soaked in the sauce.   

Sauce for a Barbile.  
Take the quantity of half a pound of fresh butter with a little varges, thicken it with the yolks of one or two eggs.   

To boil Flounder after our best English fashion.  
Take about the quantity of a pint of white wine, a little whole mace and pepper with a little young Thyme, and season it with varges and salt, to which add a little sweet butter, and so serve it.   

To souse a Gurnet.  
Take of the best white wine vinegar, with some Time, Fennel, and a little Parsley, and let them boil well together, adding a little salt, keep it in a close vessel, and put in the fish.   

To boil Salmon, Thornback, Conger, etc.  
Boyl them with a little water and salt, and sweet herbs, as Time, Winter-savoury, Rosemary, etc. but remember to keep it always well scummed; then add a little vinegar and let them boil till it be tender; you must also remember to blanche the Thornback while it is hot.   

To stew a Trout, a rare dish.  
When they are ordered fit for stewing, put white wine to the Trout, a little water with fresh butter, a few sweet herbs minced, and with a little loaf-sugar put to them, and let them not stew above half an hour, and with a soft fire; some add two or three hard eggs sliced and put upon the Trout when you serve them in.   

To murine Carp.  
Take a quart of water to a Gallon of vinegar, a good handful of Bayleaves, as much Rosemary, a quarter of a pound of pepper beaten; put all these together and let it seethe softly, and season it with a little salt; then fry the fish with sweet oil, than put it in an earthen vessel, and lay Bay-leaves between and about the fish, and pour the broth upon it.   

Another excellent way to dress divers sorts of fish.  
Take a piece of fresh Salmon and wash it clean in a little Vinegar and water, and let it lie a while in it; then put it into a pipkin with a cover, then put to it some six spoonfuls of water, and four of vinegar, and as much of White wine, a good deal of salt, a handful of sweet herbs, a few Cloves, a little Cinnamon and Mace; and being in a pipkin, set it in a kettle of seething water, there let it stew about three hours. The like you may do by Carp, Eels and Trout.   

To boil a fresh fish, as a Carp, etc.  
Take a Carp, or other, and put them into a deep dish, with a pint of White wine, a little large Mace, a little Time, Rosemary, and sweet butter; and let them boil between two dishes in his own blood; season it with Pepper and Varjuice, and so serve it then in sippets.   

To pickle Oysters.  
Take Oysters and wash them clean in their own liquor, then let them settle, then drain it, and put the Oysters to it with a little Mace, and whole Pepper, as much salt as you please, and a little Wine-vinegar; then set them over the fire, and let them boil leisurely; be sure to skim them as the scum riseth; when they are enough take them out till the pickle be cold, then put them into any pot that will lie close, and so barrel them in small barrels.   

To souse a Carp.  
Take your Carp and draw it, and wash it with water and fault and vinegar, but not let it lie in the water; then set on your pan and put in it some water and salt, and a little wine vinegar, White or Claret Wine, and a bunch of sweet herbs, and a little Mace; let there be as much liquor to boil it as will cover it; and keep it soused in the same liquor, and serve it.   

To souse an Eel.  
Take your Eel and souse the skin of it with salt, till the skin be gotten off, but do not flay off the skin; then slit it down the back, take away the inward parts; then wash it well, and cut away the head, and the tail, and take sweet herbs, Nutmegs, and Pepper, and salt, and strew it up the midst of the Eel, and roll it up into a roll, and bind it up; and then boil it in water and salt, and vinegan, and White wine, and Bay-leaves; and when it is boy led binder take it up into a pan, and put the liquor it was boiled in into it, and so let it stand to be cold; and eat it with vinegar.   

To souse a Pig.  
Take a sucking Pig, and salt and draw him, cut him down the chine and the breast, into two sides, and take out the bones, and lay the sides in water two or three hours, then wash them well out; and take a few sweet herbs, and mince them fine, and strew on the inside of the sides, & some blades of Mace, and a handful of salt, than roll off each sides of the Pig like a Choler of Brawn, and bind them with pack thread and boil them with fair water, and a little vinegar till they be tender, then take them off the fire, and let them lie in the liquor till they be almost cold, then take them up and put them in sousing-drink made of White wine-vinegar, and water, and salt.   

To make the best sort of minced Pies.  
A minced Pie of Mutton or Beef, the meat must not be parboiled, but minced raw with the suet, and seasoned as the Veal, and altogether costly; as also you must put Raisins in this meat, which will eat very well cold or hot.   

A Potato Pye.  
Boyl your Potatoes tender, and then peel them, and let them be cold; then season them with beaten Cinnamon, Nutmegs, Pepper a little; let the pieces of your Potatoes be cut indifferent, and fill up your Pie, than put the marrow of two or three bones to them, and some Dates cut in halfs, a little Mace, some Barberies or Grapes, or Lemons, and some Citron Suckets, then put in half a pound of Butter, and close it and bake it; liquor it with the liquor you make for a Chik in Pye.   

A Artichoke Pye.  
Take Artichokes, and cut away the green leaves from the bottoms, till the bones look white; then boil the bottoms as much as if they were to be eaten; take out the core and season the bottoms, being cut into four parts as you did the Potatoes, and put all things into that Pie; and bake it and liquor it as the other.   

A Skerret Pye.  
Boyl your skirrets and peel them, and cut them off indifferently; then season them, and put all things to them as to the other Pie; and close it and bake it and liquor it likewise, and serve it hot.   

An Oyster Pye.  
Take three pints of Oysters, and parboil them a little, and when they are cold season them with Nutmegs, Pepper and salt, and put them into your Pie, and some Marrow, Dites, Mace, Barberies, Lemons and Butter; then close it and bake it, and liquor it with varjuice, Butter and Sugar, and serve it.   

Au Eel Pye.  
Flay your Eels, and cut your Eels into pieces, and season them with Nutmegs, Pepper and salt; and lap them into the Pie, and put in them some: Crurants, Prunes, Dates, Mace, Barberies, Lemons, Butter and Sugar, and so serve it.   

For to boil Rubits.  
You must boil them in water and salt, and take some strong broth, Ale, a little White wine, a bunch of sweet herbs, some Onions sliced if you love them, a quarter of a pound of Samf●age, a good handful of parsley; boil these together, then put in a little vinegar, and a good piece of sweet butter; and let it just boil up, and so serve them being dished.   

To stew Oysters.  
Take a pottle of Oysters, and save the liquor of them, thus wash the Oysters clean from gravel and shells, put them then into a pipkin, and put their own liquor to them again, and a little vinegar, a little large Mace, Onions whole being peeled, with a bunch of sweet herbs; and a little grose-pepper, let these boil together till the Oysters be ready; then put away the liquor from them and take one pound of sweet butter, shake it with the Oysters till the butter be melted, and the butter will be thick; So serve them on sippets, and garnish them, but take away the Onions.   

A Sauce which will serve for Cocks, or Purtridges, or Pheasants, or Ducks.  
Take two or three Onions and peel them into some water, put grated bread, Pepper and salt into it; boil these together a pretty while, till it gins to be pretty thick; then takeaway the Onions, and put to it a piece of sweet butter, and some Lemons cut small, and so put into the dish, but let it not boil after the butter or lemon.   

To make White broth.  
Take your pipkin with some broth of the Capon, or Hen, then put in a pint of White wine, with half a pint of Sack, and the Marrow taken out of three or four bones, as whole as you can, then put in some whole Cinnamon, some sliced Nutmegs, some large Mace, some Dates cut in halves, three or four Pippins pared, and quarted; boil all these together till your Marrow be very well boiled; then sweeten it very well with Sugar; then take the yolks of ten or twelve eggs, and bear them very well, and drain them with a little varjuice; and when your pipkin hath stayed off the fire a pretty while, put your eggs in, but stir it well for fear of curdling; then serve it in with your Capon or Hen, with the Marrow, Dates or Spice on the top, to garnish it forth.   

To make a Florentine of spinach.  
Take a good quantity of spinach, sealed it, and chop it very fine with the back of a knife; then make some curd with milk and eggs, and out to your spinach, and mince it well together; then put in the yolks of three or four eggs, with a little sweet butter melted; then season it with Cinnamon, Nutmeg, and Sugar, and Rose-water, and mix them well together, then put it into the puff-paste and bake it.    

Reader, These Books following are Printed for Nath. Brook, and are to be sold at his shop at the Angel in Cornhill.  
1. Time's Treasure, or Academy for the Gentry, for their accomplish ●ent in arguments of discourse, habit, fashion; summed up all in a Character of Honour: By R. Brath. Eq.  
2. B. Morton on the Sacrament: in folio.  
3. That excellent piece of Phyfiognomy and Chiromancy, Metoposcopy, the Symmetrical Proportions and signal Moles of the Body; the subject of Dreams: to which is added the Art of Memory: By R. Sanders. Fol.  
4. Theatrum Chemicum Britanicum, containing several Poetical pieces of our famous English Philosophers ' which have written the Hermetick Mysteries in their ancient language: By the truly noble Elius Ashmole Esq  
5. Chiromancy: or the Act of Divining by the Lines engraven in the hand of Man by Dame Nature, in 19 Genitures; with a learned Discourse of the soul of the World: By Geo. Wharton, Esq  
6. Catholic History, collected and gathered out of Scripture, Councils and ancient Fathers, in answer to Dr. Vanes lost sheep returned home: By Edward Chrsenhale, Esq  
7. Tactometrica, or the Geometry of Regulars, after a new manner, in Solids: with useful Experiments, with new Experiments, never before extant, for Gauging; a work useful for all that are employed in the Art Metrical: By John Weyberd, Dr. in Physic.  
8. An Astrological Discourse, with Mathematical Demonstrations, proving the influence of the Planets and fixed Stars upon Elementary bodies: By Sir Chr. Heydon, Knight.  
9 Magic Astrolo, ie vindicated by H. Warren.  
10. Catastrophe Magnatum: By N. Culpeper.  
11. Ephemerideses for the year 1652. by N. Culpeper.  
12. Judicial Astrology vindicated, and Demonology confuted: By W. Ramsey, Gent.  
13. The History of the Golden Ass.  
14. The painting of the Ancients, the beginning, progress, and consummating of that noble Art.  
15. Israel's Redemption, or the Prophetical History of our Saviour's Kingdom on Earth: By R. Matton.  
16. An Introduction to the Teutonick Philosophy, being a determination of the Original of the Soul: By C. Hotham, Fellow of Peter House in Camb.  
17. Teratologiat or, a Discovery of God's Wonders, manifested in former and modern times by bloody Rain and Waters: By J.S.  
18. Fons Lachrymarum, or a Fountain of Tears, with an Elegy upon Sir Charles Lucas, by J. Quarles.  
19 Oedipus: or, a Resolver of Secrets in Nature, and resolution in amorous, natural Problems: By C.M.  
20. The Celestial Lamp, enlightening every distressed soul from the depth of everlasting darkness: By T. Fetisplace.  
21. Nocturnal Lucubrations, with Epigrams and Epitaphs: By R. Chamberlain.  
22. The unfortunate Mother, a Tragedy: By Tho. Nabs.  
23. The Rebellion, a Comedy, by T.R.  
24. The Tragedy of Messelina: By Nath. Richard's.  
25. A Treatise of Contentation, fit for these sad and troublesome times: By J. Hall, B. of No.  
26. The Grand Sacrilege of the Church of Rome, in taking away the Sacred cup from the Laity at the Lords Table: By D. Featly, D.D. 4  
27. The cause and cure of Ignorance, Error and profaneness; or, a more hopeful way to Grace and salvation: By R. Young. 8.  
28. A Bridle for the Times, tending to still the Marmuring, to settle the Wavering, to stay the Wand'ring, to strengthen the Fainting: By J. Brinsly, Minister at Yarmouth.  
29. Comforts against the fear of Death, wherein are several evidences of the work of Grace; by J. Collins of Norw.  
30. jacob's Seed; or the excellency of seeking God by Prayer. By Jerem. Burroughs Minister of the Gospel at Stepney and Crit plegate.  
31. The zealous Magistrate, a Sermon by Tho. Threscot.  
32. Britannia Rediviva, A Sermon before the Judges, Aug. 1649, by J. Shaw, Minister of Hull.  
33. The Princess Royal, a Sermon before the Judges, March. 24. 1650. By J. Shaw, Minister of Hull.  
34. New Jerusalem, in a Sermon for the Society of Astrologers, Aug. 1651.  
35. Cabinet of Jewels, discovering the nature, virtue, value of precious Stones, with infallible Rules to escape the deceit of all counterfeit, by T. Nicholes.  
36. Quakers cause at second hearing, being a full answer to their Tenets.  
37. Divinity no enemy to Astrology: a Sermon for the Society of Astrologers, for the year 1653. By Dr. Tho. Swadlin.  
38. Historical Relation of the first planting of the English in New England, in the year 1628. to the year 1653. and all the material passages happening there exactly performed.  
39 Select Thoughts: or, Choice Helps for a pious spirit, beholding the excellency of her Lord Jesus, by J. Hall, B. of Nor. A new piece.  
40. The holy Order, or Fraternity of Mourners in Zion. To which is added, Songs in the night: or, Cheerfulness under affliction, by Jos. Hall Bishop of Norwich, A new piece:  
41. The Art of Memory: a cure for a weak Memory, useful to all persons, from the Crown to the Clown. A new piece.  
42. History of Balaam and Jonah, and John the Baptist in Verse: with other Poems, by Jo. Harvie Esq A new piece.  
43. Re-assertion of grace, Vindicia Evangeli●: or, the Vindication of the Gospel. Or a reply to Mr. Anthony Bu●gess Vindiciae Legis, and to Mr. Rutherford, by Robert Town. A new piece.  
44. Anabaptists anatomised and silenced: or a dispute with Mr. Tombr, by Mr. John Cragge, where all may receive satisfaction in that Controversy.  
45. The sum of practical Divinity: or the grounds of religion in a Catechistical way: by Mr. Christopher Love, late Minister of the Gospel. A useful piece.  
46. The Yorkshire Spa, or the virtue and use of those waters in the curing of desperate diseases, with rules necessary to be known by all that repair thither.  
47. That complete piece called The exact Survey or of Land, showing how to plot all manner of Grounds, and to reduce and divide the same. Also Irish measure, reduced to English statute measure, useful for all that either sell or purchase; By J.E.  
48. Judgement set, and Books opened, Religion tried whether it be of God or men; By M. Webster.  
49. Milk for children, or a plain and easy method, teaching to Read, and to Writ, with brief Rules for Schoolmasters to instruct their Scholars in, and Masters to in struck their families in; By Dr. Thomas.  
50. Cullpepers' last Legacies, left to his Wife, for the public good, being the choicest and most profitable Secrets, which while he lived was locked up in his breast, resolved never to be published till after his death; being experiments in Physic and Chirurgery, compounding Medicines. etc.  
51. Culpepers Semiotica, or his Astrological Judgement of Diseases, much enlarged from the Decumbiture of the sick, which way to find out the cause, change, and end of the disease. Also whither the sick be likely to live or die, with the signs of life and death by the body of the sick party, according to the judgement of Hypocrates, with a Treatise of Urines. by N. Culpeper.  
52. Cornelius Agrippa, his fourth book of Occult Philosophy, or Geomancy; Magical Elements of Peter de Abbona, the nature of Spirits, made English by R. Turner.  
53. Pulpit Sparks, being Set Forms of Prayers used before Sermon; by Dr. Jer. Taylor, Dr. Gillingham, Dr. Hewit, and many other eminent Divines.  
54. A Glimpse of Divine Light, being an Explication of some passages exhibited to the Commissioners of White-Hall for approbation of public Preachers, against John Harrison of Lund. Chapel Lancashire.  
55. The Queen's Closet opened; Incomparable Secrets in Physic, Chirurgery, preserving, candying and cooking, as they were presented to the Queen, transcribed from the true Copies of her Majesties own Receipt books; by W.M. one of her late servants.  
56. The Conveyancers' Light, or the complete Clerk and Seriveners' Guide; being an exact draught of all Precedents and Assurances now in use, as they were penned and perfected by divers learned Judges, eminent Lawyers, and great Conveyancers both ancient and modern; whereunto is added a Concordance from K. Rich. 3. to this present.  
57 A Satyr against Hypocrites; 4.  
58. Iron Rod put into the Lord Protectors hand, to break in pieces all Antichristian power; by John Sanders a Prophet.  
59 Wit's Interpreter, the English Parnassus, or a guide to those admirable Accomplishments, that complete our English Gentry in the most acceptable qualifications of Discourse or Writings; also the whole Mystery of those pleasing Witchcrafts of Eloquence and Love, are made easy in the Art of Reasoning, Theatre of Courtship, Labyrinth of Fancies, Love songs, Drollery; the perfect Inditer of Letters A la mode: by J.C.  
60. The Floating Island, a Tragicomedy acted before the King, by the students of Christ Church in Oxford: by Dr. Stroude.  
These newly printed.  
61. Paracelsus Occult Philosophy of the mysteries of Nature, and his secret of Alchemy.  
62, Wit and Drollery, with other Jovial Poems, by Sir J.M. Jam. 1. Sym. 5. W.D. Never before Printed.  
63. Illustrious Shepherdess, the imperious Brother; translated out of Spanish. A famed Romance.  
64. Monarchy no Monarchy, with the Prophecies of the White King, and other explained, to which is added several Hieroglyphics; By Will. Lilly, Student in Astrol.  
65. Shorthand Writing made most plain and easiest that ever was, newly published by J. Rich. in shortwriting.  
66. Tectenicon, showing the exact measuring all manner of land-squares, timber, stone, Steeples, Pillars, Globes, also the making and use of the Carpenter's rule, etc. fit to be known by all Surveyors, Land-meators, Joiner's, Carpenters and Masons; by L. Diggs.  
67. Heaven and Earth shaken, a Treatise showing how Kings and Princes, and their Governments, are turned and changed; by J. Davis Minister in Dover.  
68 The Tears of the Indies, being an Historical Relation of the cruelties of the Spaniards in the Islands of Hispaniola, Cuba, Jamaica, etc. in the West-Indies; by Casus Bishop in Spain, an eyewitness.  
69. Themis Aurea, the Laws of the Fraternity of the Rossie Cross, written by Count Mayerus, and now englished for to inform that honourable Society of wise Philosophers; by T.H.  
70. Complete Midwife's practice, in the high and weighty concernments of the Birth of Mankind; or perfect Rules derived from the Experiences and Writings, not only of our English, but the most accomplished & absolute Practice of many French, Spanish, Italians, and other Nations, fitted for the weakest capacities, in a short time to attain the knowledge of the whole Art; by T.C. and others.  
71. Sportive Wit, the Muse's Merriment, a new spring of Drollery, Jovial Fancies, etc.  
72. J. Inadescan's Rarities, published by himself.  
73. Most approved Medicines and Remedies for the diseases in the body of Man; by Alex. Read, Dr. in Phys.  
74. Art of Simpling, an introduction to the knowledge and gathering of Plants, wherein the Disinitions Divilions, Places, Descriptions, Differences, Names, Virtues, times of flourishing and gathering, Uses, Temperatures, Signatures of Plants. To which is added, a Discovery of the Lesser World; by W. Coles.  
75. Wilsfords' Arithmetic, made plain to the easiest capacity, in two books, viz. Natural and Decimal, being most useful for all Gentlemen, Merchants, shopkeepers, and all others; by Tho. Wilsford, Gent.  
76. Adam in Eden, the Paradise of Plants, a Description of all our English Plants, wild or otherwise, with their Signatures applied to the parts of the body of Man, with their Physical use, that a man may be his own Physician, the Ingredients being to be had in every field and garden; made public by W. Coles, M. D. for the benefit of all English men.  
These Books will be published speedily.  
77. The Perfect Cook, A right method of the Art of Cookery, restoring the whole practice to a more refined way than was ever before extant.  
78. Castellus Lexicon medicum, being a Dictionary explaining all the terms, both in Physic, and Chirurgery, Translated by J.D.  
79. Medicina Magica, Tamen Phyfica, the method of curing diseases by Sympathy and Antipathy, a work fit to be known by all; by S. Bolton.  
80. Timothy's vade mecum, or a pocket-companion for the sons of the Prophets, wherein are Treated of matters appertaining to Ministers, and such as intent for the Ministry; by T. Crave.  
81. The Treasury of the soul.  
82. Frambesarius, His scholia Medica, also the Treatise of seavers made English, by J.D.  
FINIS.