The Gentlewoman's CABINET UNLOCKED. Wherein is Contained, many Excellent Receipts for the Neat Dressing of Divers Sorts of Meats, both Flesh and Fish, with their proper Sauces. ALSO, Directions for the best way of making Pancakes, Fritters, Tansies, Puddings, Custards, Cheesecakes; and such like fine Knacks, and other Delicate Dishes, which are most frequently used in gentlemen's Houses. The 7th. Impression, with New Editions.  
London, Printed by E. C. and are to be Sold by John Williamson at the Bible and Sun on London-bridge 1675.   

The Gentlewoman's CABINET Unlocked.  

To make Rice Milk.  
TAke a Quart of good Milk, two handfuls of Rice-flower, beaten very small, and a quarter of a pound of Sugar, & put them into the Milk; then take the Y●lk of an Egg, beat it with a spoonful or two of Rose-water, than put it into the Milk, and stir all these together, and put it over a quick fire, keeping it continually stirring till it be as thick as water pa●.   

To make Fritters.  
Take nine Eggs, yolks & whites beat them very well, then take half a pint of Sack, a pint of Ale, some Ale Yeast; put these to the Eggs and beat them all together, put in some Spice and Salt, and fine Flower: then shred in your Apples, and let them be well tempered, and fry them with Béef-suet, or half Béef and half Hogs-suet dried out of the Leaf.   

To make a good Cake.  
Take half a Peck of Flower, three pound of Butter, some Nutmeg, Cloves and Mace, Cinnamon, Ginger, and a pound of Sugar ● mingle these well together with the flower, then take four pound of Currants well washed, picked, and dried in a warm cloth, a little Ale-Y●st, twelve Eggs, a quart of Cream or good Milk warmed, half a pint of Sack, a quartern of Rose-water, knead it well and let it be very lithe, lay it in a warm cloth, and let it lie half an hour against the fire, then make it up with the white of an Egg beaten with a little Butter, Rose-water, and Sugar: put it into the Oven; and let it stand an hour and an half.   

To Pickle Cucumbers.  
Take an Earthen Vessel, & lay therein first a lay of Salt & Dill, than a lay of Cucumbers, and so till they be all laid: then put in some Cloves and whole Pepper, and some Fennel-séed, then fill it up with Béer vinegar, and lay a clean board with a Stone upon it, to keep them in the Pickle and so keep them close covered: and when the Vinegar looks black pour it out and put in fresh.   

To pickle Broom Buds.  
Take your Buds before they be yellow on the top, make your Pickle of Vinegar and Salt, which you must do by stirring it till the Salt be dissolved, then put in your Buds, and stir them once every day, till they be sunk within the Vinegar: And be sure to keep them close covered.   

To Pickle Clove Gillyflowers, for, Salleting all the Year.  
Take your Clove-Gilliflowers, and slip of the leaves, then strew some Sugar in the bottom of the Galley-pot (that you to them in) and lay a Laying of Gillyflowers, and then a Laying of Sugar, and so till you have laid them all, than your on as much Claret-wine as will cover them, and lay a piece of thin board on them to keep them down, then tie them close, and let them stand a Month in the Sun, and use them as you have occasion.   

To make Black Puddings.  
Take your Blood while it is warm and stir it well, and put some Salt in it, and when it is cold put in your Groats, and let it stand two days, stir it often, then put in your Herbs well shred, as Rosemary-tops, Winter-savory, , Time, and Fennel; then make it sort with putting of Cream to it hot, until the Blood looks pale, then beat some Eggs and mingle it, and season it with Spices, and put in good store of Béef-suet not minced to small, fill your Skins therewith and boil them: Or else you may boil it in a bag, Which you please.   

To make a tansy.  
Take fifteen yolks of Eggs, and six whites, beat them very well, then put in some Sugar, and a little Sack, and a about a pint of Cream, then beat them again, then put in tansy, Spinnage, and Primrose-leaves, or the like, chopped as small as possible may be, and bend them all well together, then put it in a Skillet, and set it over the fire, stirring it continually till it be pretty stiff, then put it into a Pan, and Fry it with sweet Butter: And make Sauce for it with Rose-water, Butter and Sugar.   

To make Furmentie.  
Take a quantity of Cream or Milk, as much as you please; put therein Mace, Cinnamon and Nutmeg, set it over the fire, and let it boil; then take your Wheat (being first Boiled very tender in Water) and put it into your Cream or Milk, and boil it well, then beat same yolks of Eggs, with a little cold Milk and fine flower, put them in to thicken it, keep it stirring that it burns not to the bottom: when it is boiled, sweeten it with Rose-water and Sugar,   

To make Stewed Broth, or Plumb-pottage.  
Take a Neck of Mutton, or rather a Rump of Béef, let it boil, and scum your Pot clean, then thicken it with grated Bread, putting in some beaten Spice, and a pound of Currants, two pound of Raisins of the Sun, a pound of Prunes: when it is boiled put in a quart of Claret, and a pint of Sack, and as much Sugar as will sweeten it, and then serve it up.   

To make a good Baked Pudding.  
Take grated White-bread and fine Flower, with Eggs, Sugar, and Spice, then take as much Cream or Milk, as will temper it about the thickness of Pancake-b●tter: shred your Suet small and put into it: butter your Pan, and bake it: so serve it up: casting Sugar upon it.   

How to make Paste for a Venison Pastry.  
Take almost a peck of Flower, knead it with two pound of Butter, and as much Suet, the yolks of eight or ten Eggs, make reasonable lithe Past, than roll it out, and lay on Suet: first lay a paper under your Past, then lay on your Venison, close it up, pinch it and wash it with Butter, and bake it: when you draw it out wash it with Butter again.   

To make a Custard.  
Take good store of Eggs, put away one quarter of the Whites, beat them well, and then mix them with the thickest and sweetest Cream you can get: then season it with Salt, Sugar, Cinnamon, Cleves and Mace, and a littl● Nutmeg then raise your Coffins of goo● tough Past, and strew the bottoms ove● a good thickness with Currants, an● Sugar, than set them in the Oven t● Bake: when they are Baked draw them out, strew Sugar on the tops, and serve them us.   

To make Puff-paste.  
Take the f●nest wh●a● flower, after it hath been a little baked in a Pot in the Oven, and blend it well with Eggs whites and ●elks altogether, and after the Paste is well kneaded▪ role out a part of it as thin as you can, t●en spread cold sweet Butter over the same, then upon the same butter role another leaf of Paste as before, and spread that with Butter also, thus role leaf upon lea● with Butter between, till it be as thick as you think good: or else make Paste for Venison. Florentine Tart, or what dish you please and so bake it.   

To make a Pippin Tart.  
Take Pippins and pair them, then divide them in halfs, and take out the cores clean, then having told the Coffin flat raise up a doxge of an inch high, laying the Pippins with the hollow sides downwards as close as they will lie, and lay h●re and there a Clove, little bits of Cinnamon, then cover all clean over with Sugar, and so cover the Coffin, and b●ke it: and when it is baked, heat Rose water and Butter and anoint all the Lid over therewith, and strew good store of Sugar on, and so serve it, in like manner you may make a Coddling Tart.   

To make a Cheesecake.  
Take three Eggs and beat them very well, and as you beat them, put in as much fine Flower as will make them thick, put in them three or four Eggs more, and beat them all together: then take a quart of Cream, and put into it a quarter of a pound of sweet Butter, and set them over the fire, and when it gins to boil, put in your Eggs and Flower: stir them well, and let it boil till it be thick, than season it with Salt, Sugar, Cinnamon, and Currants, ane bake it in Paste as you please.   

To make a Quaking Pudding.  
Take a pint (and somewhat more) of thick Cream, ten yolks of Eggs, with three whites: beat them very well with two Spoonfuls of Rose-water: Then mingle three spoonfuls of fine Flower with it, but mingle it so well that there be no lumps in it, put it all together and season it with Salt and Spice, then take a thick Cloth and butter it well, then put your Pudding therein, and let it boil for half an hour as fast as you can: take it up, and make your Sauce with Butter and Rose-water and Sugar, and serve it up.   

To make an Oatmeal Pudding.  
Take a quart of Oatmeal beaten to Flower, a pint of Cream, four Eggs beaten, a good quantity of Sugar and Nutmeg, a pound of Béef-suet well minced: mingle all these together and so bake it.   

To make a Sack-Posset.  
Take a quart of Cream, and boil it well with Sugar, Mace, and Nutmeg, and take half a pint of Sack, and as much Ale and boil them well together with some Sugar: and when it hath stood cooling a little while, put your Cream into a Basin to your Sack, then heat a Pewter-dish and cover your Basin with it, and let it stand by the fire two hours are you eat it.   

To make a Candle.  
Take what Quantity of Ale you think meet, and set it over the fire, and when it is ready to boil, scum it well: then cast in large Mace, and take the yolks of two Eggs for one Mess or Draught, and so 〈◊〉 or less according to th● quantity of your I'll: b●at them very well, and take away the skin of the yolks, 〈…〉 the ●le boils put them in, and 〈…〉 continually: and when it ha●h 〈◊〉 a while; sweeten it with Sugar; and if it be to eat, cut two or three toasts of 〈◊〉 to bread, t●st them dry, and put th●m to the Caudle, but if it be to drink pu● in ●on●   

To Stew Beef.  
Take a good Ru●p of Béef cut from the bones, shred Turnips and Carrots small, with Spinnage and Lettuce, put all in a Pan and let it stew four hours with so much Water, and a quart of White-wine as will cover it, some Pepper and Salt: when it is stewed then put in a wine-glass full of good Elder Vinegar, and serve it with Sippits.   

To Boyl a Gammon of Bacon.  
Water your Gammon of Bacon  hours, than put it into a deep Kettle with sweet Hay, let it boil softly fix or seven hours, and then take it up with a Scummer and a Plate, and take off the Skin whole, then stick your Gammon full of Cloves, and strew on some gross Pepper, then cut your skin like s●ppits to garnish your Gammon: and when you ser●e it, stick it with Bay-leaves.   

To Boyl Brawn.  
Water your Brawn  hours, wash and s●●●ye it four or five times, then take it out of the water and lay it on a clean Table, and throw an handful of Salt on e●●ry Co●lo●, then ●ind them up as ●ast as you can with Hemp or Bass, an● put them in your Kettle, when the Wa●er boileth, and the scum ariseth, take it w●y: Let it boil so ten●●r that yo● may ●●●ust a straw through it, then let i● cool till the next morning, and 〈◊〉.   

To make a Whitepot.  
Take the best and sweetest Cream, and boil it with good store of Sugar and Cinnamon, a little Rose-water: then take it from the fire and put into it clean picked Rice, but not so much as to make it thick, and let it steep therein till it be cold: then put in the Yolks of six Eggs and two whites, Currants, Nutmeg and Salt: then put it into the Pan or Pot, as thin as if it were a Custard, and so bake it, and ser●● it in the Pot it is baked in, strewing Sugar on the top thereof.   

To make Mince-pies.  
Take a Leg of Mutton, and cut the best of the flesh from the Bone, and perboyl it well: then put to it three pound of the best Mutton▪ Suet, and shred it very small, then spread it abroad, and season it with Salt, Cloves, and Mace beaten: then put in great store of Currants and R●ysons, a few Dates sliced, and some Orange Peel sliced: then being all well mixed together, put it into your Coffins, and so bake them: and when they are served up, open the Lids and strew good store of Sugar on the top of the Meat, and upon the Lids. In like manner also you may make Minced Pies of Béef, or Veal, only the Béef should not be parboil▪ d, and the Veal will require twice as much Suet.   

To make a Warden, or Quince Pye.  
Take of the fairest and b●st Wardens, or Quinees, and pair them, and core them, cut the sharp ends flat, then boil them in White-wine and Sugar, till the Syrup grews thick: then take the Wardens or Quinces from the Syrup, lay them in a clean Dish & let them cool, then set them into a Coffin of good tough Paste, stick Cleve● in the tops with little st●cks of Ciunamon and good store of Sugar, then cover it with a Lid, only leave a vent hole th●n bake it when you draw it, put the Syrup (that the Wardens or Quinces were boiled in) at the vent hole, shake it well, and melt some Butter with Rose-water, to anoint the Lid, and strew store of Sugar on the top of the Wardens, or Quinces, and the Lid: and so serve it.   

For Dressing of Fish.  
Take an● 〈◊〉 Fi●h whatsoever, as Pike, Bream, C●rp, Barbel, Chu●, or such like▪ and draw it, but scale it not: then take out the Liver and R●fuge, and wash you● Fish▪ Then take a pottle of fair water, a pretty quantity of White-wine, good store of Salt, Vinegar, and a little bunch of sweet Herbs, and set it on the fire, and as soon as it gins to boil, put in your Fish, and having boiled a little, take it up into a fair Vessel, then put in the Liquor, some Gross Pepper, and Ginger: and when it is boiled wa●l, put in more Salt, and set it to cool, and then put your Fish into it: and when you serve it up, lay Fennel thereupon.   

To boil small Fish.  
First boil White-wine and water together with a bunch of choice Herbs and a little whole Mace: when all is boiled well together, put in your Fish, whether Roches, Dances, Gudgeons, Flounder or the like: and as the scum ariseth take it clean of, then put in the sole of a Manchet, a good quantity of sweet Butter, and season it with Pepper, Salt, and Verjuice: so serve it in upon sippits, and adorn the sides of the Dish with Sugar.   

To make a Broth for any fresh Fish whatsoever, whether Pike, Bream, Carp, Barbel, Eel, or the like.  
You must boil Water, Verjuice, and Salt, together with a handful of sliced Onions: than you must thicken it with three or four spoonfuls of I'll Yeast: then put in a good quantity of whole Barberies, as also pretty store of Currants: when it is boiled enough. Dish up your Fish and pour your Broth upon it, laying your fruit and Onions uppermost.   

To roast a Cow's Udder.  
Take a Cow's Vdder, and first boil it well, then stick it over with Cloves, and when it is cold, spit it and lay it to the fire and apply it well with basting; and when it is well roasted and brown, bread it and draw it from the fire; take some Claret-wine and grated bread, and set it on a Chaffingdish of Coals, & boil it till it be thick; then put to it good store of Sugar and Cinnamon: and putting it in a clean Dish, lay the Vdder therein, and trim the sides of the Dish with Sugar, and serve it up.   

To Roast Venison.  
Take your Venison and Lard it either with Pork or Bacon, and stick it full of Cloves on the outside; then spit it and Roast it by a soaking fire: then take Claret-wine, Vinegar, grated bread, and some of the Gravey that comes from the Venison, and boil them well, than season it with Sugar, Cinnamon, Ginger, and Salt? and serve the Venison upon the Sauce when it is enough.   

To make Sauce for a Roasted Capon.  
Take Onions; péel and slice them, then boil them in fair Water, with Pepper, Salt, and a few White-bread crumbs, then put into it a spoonful or two of Claret-wine; the juice of an Orange, three or four slices of Lemon péel shred small: All these mixed together, pour it upon the Capon when 'tis cut up, This Sauce (leave out the Bread) will also serve for a Pheasant.   

To make Sauce for a Quale, Rail, or any fat big Bird.  
Mix Claret-wine and Salt together, with the Gravey of the Bird and a few fine Bread crumbs; boil them, and pour it on the Birds when you cut them up.   

To make Sauce for Pigeons, Stock-Doves, or the like.  
Mix Butter and Vinegar with Parsley Roasted in their bellies, and shred small: So serve it up with the Pigeons.   

To make Sauce for Wild Fowl Roasted.  
The most General Sauce for all ●ind of Wild Fowl Roasted, as Duck, Mallard, Teal, Snipe, Sheldrake, Plover, Puete, Gulls and such like; is only Mustard and Vinegar, or Mustard and Verjuice mixed together: or else an Onion, Water, and Pepper: Some use only Butter melted without any thing else.   

To make Sauce for Green Geese.  
Take Sorrel, stamped it, and strain it, and mix the juice thereof with Sugar, & a few Scalded Gooseberries; and so serve it upon sippets.   

To make Sauce for a Pig.  
Take Sage and Roast it in the Belly of the P●g▪ then boil Verjuice and Butter and Currant together, take and ●hop the Sage small, and mix the Brains of the Pig with it.   

To make Sauce for a Turkey.  
Take Water, and set it over the fire, ●hen slice good store of Onions, and put ●nto it, also Pepper and Salt, and good ●ore of Gravey that comes from the Turkey, and boil them very well together, then put to it a few fine crumbs of ●rated bread to thicken it, a very little ●ugar and some Vinegar: and so serve ● up with the Turkey.   

Sauce for Roast Mutton.  
Some use only Onions sliced in fair Water and Salt? Some use Broom-●uds pickled: Some pickled Cucumbers: But the best Sauce is Clove-gil●●-flowers preserved in Claret-wine.  
as before I shown you.   

Sauce for Veal.  
Take all kind of sweet Potherbs, and chop them very small, with the Yolks of two or three Eggs; boil them in Vinegar and Butter, with a few White-bread crumbs, and good store of Sugar: Then season it with Cinnamon, a little Pepper and Salt; and pour it upon the Veal; with some slices of Oranges and Lemons about the Dish.   

To make Rice-Puddings.  
Take half a pound of Rice, and stéep it in new Milk a whole night, and in the morning drain it, and let the Milk drop away, and take a quart of the best, sweetest and thickest Cream, and put the Ric● into it, and boil it a little, then set it to cool an hour or two, and after put in the Yolks of six Eggs, a little Pepper, Cloves, and Mace, Currant, Sugar, & Salt; and having mixed them together put in good store of Béef Suet smal● shred, and beat it well; so put it into th● Farms or Skins, and boil them: An● serve them up; after a day old.   

To make Links.  
Take the largest of your Chins o● Pork, and that is called a List, and shred them small, and mix the Fat and Lean exceeding well together; then take good store of Sage, and shred it very small, and mixed it with the flesh; then give it a good season with Pepper & Salt, Cloves and Mace, then take that farms or Skins in their whole length, not cut into pieces, as for Puddings: First blow them w●ll to make the Meat slip, then fill them; which done, divide them with Threads into small Links as you please; then hang them up in the Corner of some Chimney (clean swept) that they may take the air of the fire; and let them dry four or five days ere any be eaten: And when they are served up, let them be fry●d, or broiled on a Gridiron; or Roasted about a Capon.   

To make an excellent Sullabub, without Milking under a Cow.  
Take Cider and good store of Sugar, and a little Nutmeg, stir it well together, and put in as much thick Cream as you think will serve, by two or three spoonfuls at a time, as hard as you can (as though you Milked it in) then stir it together exceeding softly once about, and let it stand two hours (at least before it be eaten: for the standing makes the Curd.   

To make a Fool.  
Take two Quarts of Cream, set it over the fire, and let it boil: then take the Yolks of twelve Eggs, and beat them very well with Three or Four spoonfuls of cold Cream: as the Cream is heating over the fire, take five or six spoonfuls and put to the Eggs, stirring them well together: and when the Cream boils, strain the Eggs into it, keeping it stirring continually, that it may not burn to the bottom, and let it boil a little after the Eggs are in: then take it off and let it stand and cool, then cut some sippits and lay in a dish, and pour Three or Four spoonfuls of Sack upon them, setting them to dry: and when they be Dried, so that they hang to the Dish, sweeten the Cream, and pour it into the Dish softly, that the sippits rise not up: Keep it till it be cold ere you eat it.   

To Hash a Calves-head.  
Take it and half boil it, then take it and slice it in small pieces: then take sweet Herbs, and shred them small, and take some Claret-wine, and the yolks of four Eggs, and set a stewing, and shake it well together.   

To Hash any cold Meat.  
Slice your Meat and set it a stewing, and put in swéet-Herbs, some whole Pepper and Cloves; and when you serve it up, put in some Butter and Vinegar.   

For a Frigacie.  
Take your Rabbits or Chickens, and cut them in pieces, and break the bones with a Rolling pin, and let your Pan be very clean, and take swéet-Butter, and keep them shaking, and slice a little Lemon: and when it is almost ready, put in some Eggs and Cream well beaten, and two or three spoonfuls of Rose-water, or Sack, and stir them well together: & when it is ●ryed enough, serve it up.   

To make Sauce for boiled Rabbits.  
Take Onions and boil them in a cloth and boil Currants, and beat your Butter and Vinegar very thick: and serve it up.   

Sauce for boiled Chickens.  
Take Parsly and Sorril scalded and shred, then melt your Butter thick, and mix them together with a little Sugar: and send them up.   

Sauce for Calf's Feet.  
Boyl a little Bread and ●●●er, and take the Yolks of three or four Eggs, and two or three spoonfuls of Sack or Claret, and a little Sugar: beat them together, and serve th●m up.   

Sauce for a Boiled Leg of Lamb.  
Take Gooseberries sc●lded and Butter, beat with Vinegar and Sugar, and a little Lemmon and Orange: so send them up.   

Sauce for Roast Mutton.  
Take three or four Anchodis st●wed in Claret-wine, over a Chaffingdish of Coals: and as much Gravey as you can save: so serve it up.   

To make a Chicken Pye.  
Take your Chickens and season them with Cloves and Mace, & a little Salt, then lay them into your Coffin, and lay some large Mace upon them, and an indifferent quantity of Butter: and leave a a bend hole in the top: so bake it: and against it is baked, make a Candle of Muscadine or Sack, b●yled with Mace and thickened with Eggs, and store of Sugar, and fill it up: and serve it either cold or hot. This is the new Fashion to make a Pigeon Pye.   
FINIS.