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 n ‘ : oF ay: oe 2 say of _ s = i - ; 
 
 COOKERY] 
 DILSSECTED. a 
 | Tah, and fully manifefted , | 
 
 “Methodically ,_ Artificially, ‘and =e 
 ding: to the beft Tradition of the Exg- 
 oie F vrench, mislllae Dutch, &e. 
 
 OR, 
 
 "| A Sygahy of all a ncties in. Natural: 
 ‘Gompounds: in that Myfterie. 
 
 
 
 , Wherein is contained certain Bills - of | 
 | ° Pare for the Seafons of the year, for Featts and | 
 Common Lhets. 
 
 
 
 dae, 
 
 Whereunto | is annexed a Secorid Part of | | oe 
 “Rare Receipts of Cookery : With certain ufeful | 
 ‘Traditions. | 
 
 
 
 f With a Book of Prefervin o, Goatecvine and® ae 
 
 ‘Candying, after the moft Exquifite and Neweft ae 
 manner : Delectable .for Ladies and Gentle- ers 
 women, ae | a 
 
 LONDON, 
 
 Printed for E. Calvert, at the fign of fe black | 
 po Eagle, at the Wel end of St. Naps. 1673. 
 
 
 
 ae 
 
 
 
Subbins 
 
 
 

 
 
 settee AT OOH ED tae 
 a ctreeteatertteesrtres a 
 
 To her Hisioet the #eftoieins ates 
 Dowager of Richmond and Lyzex her Grace, 
 
 To her Highnef the DutcheS of Bucking= 
 
 =a ham. ber Grace.’ "ae 
 
 To Yue moft honourable : Rena ace. and — 
 fingular. good, Lady , the Lady jane Lane, 
 
 To the right: honourable and fingular good 
 \ ahdivertuousLady, the Lady Afary Tutor... 
 
 To. the’ ‘honourable the vertious good 
 | __Taty, Se Tady Agnes Wainer 
 
 y 4 4 
 
 
 
 $ 
 
 Ha it eee your ee races and Lash [hips | 
 cae a Hofe boundlefs un{peakable iene 3 
 ay tues dwelling in you,which have — 
 been daily manifest ( even in. 
 thofe late covetous defirutive 
 feck under the cloak of Fraga- 
 | ity ) imegour Epberality and 
 Pea eet ak pitality, by which you have 
 1473 ad and nouvifbers of all ingenuows 
 rts and Sciences, and in particular that of the 
 id Myfberie of Cookery 5 who have not only 
 tevtained thofe of the Arts os Deeb ier. Sepsis 
 antsin your houfes, but have conferr ed ay are 
 ich b favours on thems befides 2 And thus accora- 
 ‘to pone ‘warious roots of soodutlsi Sh have = 
 | A-2 de ung 
 
 pag 
 
 Pin’ 
 FS Re 
 es 4 
 
 
 
 
 
kei Baer ee aS aa ae 
 
 _. o.... The Epiftle Dedicatory.. pour | 
 _fprung forth,and born fruit for the nourifhment 0, 
 “ali that came under your fhadow,but differently ,ac- 
 cording to your noble worth, which I fall mor, 
 particularly fet forth ia feveral Dedications ti 
 your Graces and Ladifbips 5 and fince my {mai 
 “ability can give no fymptora of a thankful acknow 
 ledgement, [ave this {mall Trad of my Practica 
 Experimental labours in my long travels in few 
 
 
 
 4» ral Kingdoms, if admitted into your Treafury¢ 
 
 . 
 
 1 athe Beight of his ambition, who defires to |! 
 
 . Volumes, I queftion not but upon pernfal, it ma) 
 
 he We ae ibriieae ee ia 
 go the Widows mite, find acceptance. I humb. 
 | enave your favonrahle confiruction thereof 
 _ that thereby it may receive, further Jaen 
 under the fhadow of that graciows Canopy, whit' 
 
 
 
 
 
 } 
 | 
 
 Wes é f 
 ~ : Zi 5 ! : ‘ ‘ ‘ 
 ' 4 3 al 
 
 Your Graces and Ladifhips poor wnreorty 
 | 
 
 
 
 Servant till death, . — 
 
 - 
 
 
 
 “Will. Rabilh 
 
 
 
seusaniasstesst Bbdehbbetebide : 
 ee oS Slo ables Teli * xa 
 
 eT the Reader. 7. 
 
 ys PAs 
 Le gs 
 
 
 
 suite Reader, SEG BET 
 
 mae Any reafons have at laft inducedme 
 to prefent the world with this {mall 
 Tra& of my many years ftudy and. 
 practice inthe Art and Myfterie of 
 Cookery. 
 
 Firft, In that I was brought up in- 
 the Family of an honourable Lady, 
 who {pared for no coft nor charge, 
 for my inftruction in the faid Arc, not only at home in. 
 her houfe, but alfo abroad in the late Kings Court , OF ees “7 
 ever bleffed memory , andin the houfes of certain ho- cs 
 nourable perfons, and at the entertainment of Embaf- 
 fadors, befides many other Feafts : Since which time, 
 I have ferved as Mafter Cook to many honourab!e Fa- 
 milies before and fince the awarsbegan, bothinghis my 
 Native Countrey , and. with Embaffadors and other 
 Nobles in certain for raign-patts ; Thus having through 
 Traditions,and my conftant practical experience inthis — 
 the long prosrefs of my life, received knowledge here- 
 in, and confidering the world is 2 body .andevery indi-_ 
 vidual and rational foul a member thereof, and thar man 
 was not born for himfelf, bur for the good of the whole, 
 it is but juit to pay tribute unto her, from whom I re- 
 ceived all, which Ido account but avery finallconipen. 
 fition, to recuin this my mite into the faine treafury ~ 
 from whence I firftreceived ir. ee 
 ~ Secondly, It hathbeenthe practice of molt. of the, 
 lagenuiows men ofall Arts and Sciences, to hold forthte © 
 A 3 4 Spotter | i : 
 
 
 
 arene 
 
 
 
He tee - hE ae a ee 2, ES Se eae ee nee 
 ae the Reads AeA ed 
 
 ‘pone. what light or knowledge they underftood to | 
 be obfcure in their faid Art : And the wifelt of Philofo- 
 _ phers;learned and piousmen of old;have highly extolled 
 * thefe principles, who went not out like the hu of a 
 candle, but have left their Volumes to after-ages , to 
 be their School-mafter in what they have a mind to 
 Bractile, which calls back time,and gives life to the dead. 
 Thirdly, I was further encouraged tothiswork, by 
 feeing that happy and. bleffed reftauration of our long- 
 exiled Royal Luminaries, and the hopes ofthe benevo- 
 lent Influence of Liberality and Hofpitality, whichis in 
 parrthe Life of Arts and Sciences. Iris indeed like the 
 Sun inthe Firmament,which keeps not his light and heat 
 for himfelf but in his Gradual revolution freely beftows. 
 himfelf to the giving of life, feeding and cloarhing the 
 whole Univerfe ; And doth not his Reprefentation and. 
 * Produdtion, even our Sun,or King and his Nobles do the’ 
 like ? Do not thoufands live by their benevolence?What: 
 have they more than others, but honourable refpe@ | 
 and attendance ? Asfor food and rayment , they pay’ 
 for,by which all men live , for al! thar they have comes. 
 ro the Purfe, Pocker, Back and Belly of all men year- 
 ly , they arelike a preat Wheel that moves the next; 
 and fo they move one the other, tharnone ftands idle ; ; 
 the removing of which, is the deftra@ion of the whole, 
 which we have lately found by woful experience, occa- 
 fioned by Soloxonsfools, evenmento whom God hath 
 oe ae: fo that they wane nothing for their foul. 
 ofalithar they can defire, yet God giveth them nor 
 . power to eat thereof, but aftranger eatethit, but this 
 hath been their vanity, and theirevil difeafe ; “notwith- | 
 _ Htancing they had as good pretences as Iudas, whofaid, 
 Wher ae ferves this wafte, it might have beerrfold for’ 
 mech money and given to the poor. 4 
 Fourthly, Being ‘ delired i by many young pelditionad 
 in this Art,and others, for Receipts and affiftance there-. 
 eed, a pe : 
 
 
 
 
 
 B 
 ae 
 
 
 
, To the. Reader. , | 
 
 in, Iwas the more willing to prefent thefé my final en- 
 deavours to publick view,for the farisfaQion ofall thofe 
 that are ingenuous, and défireus to be inftruded in rhe 
 faid Practice. I donot queftion but divers Brethren of 
 my own Fraternity may open their mouths agaimit ne, 
 for publifhing this'Treatife, pretending that thereby it 
 may teach every Kitchen-wench,and fuch as never ferved 
 their times, and fo be prejudicial ro the Fraternity of 
 Cooks ; but thefe are to let them know, the fame may as 
 truly be faid ofall other Arts and Sciences,the Aftrono- 
 mer, Mathematician, Navigator, Phylitian;Chirurgtion, 
 Farrier, and many hundredimore. And what Artis | 
 _amongit them, make not themfelves perfect , as well by 
 ftudying their Volumes, -as by practice. . Yet there is 
 anevil amongit moft men , when they have learned 
 themfelves by other mens light, they would extinguith 
 that light, that none might follow them ; and fo men 
 monopolize all knowledge therein to themfelves ; and 
 condemn all thofethat area guide and light to the ig- 
 norant, there isnone other burt fuch wil! condemn me 
 in what Lhave done. Again, they are miftaken that think 
 a Trad of this kind can be very beneficial unto any.buc 
 fuch as have been in fome meafure Practitioners , and 
 underitand the nature of the ingredients. propofed for 
 the performances of any one thing , for experience fhall 
 tellail my Brethren, that ict is'an hard thing ‘to reacha 
 young Practitioner to dreis many hundred of the faid 
 difhes, after the compofirion is made; nay, although 
 they look on them, and give rhem direction , yer will 
 they {poy it in the doing,therefore I hope it will anfwer 
 my end andno more; whichis for the inftruction of 
 young Practitioners, that give their minds to the ftudy 
 thereof ; and to the end that it may, I here prefent unto 
 the Reader this {mall Tra in a methodical ‘form, as 
 Cookery lyes inits order and workmanfhip, containing 
 inthe firft part-thereof, fifteen Books , the firft fix of 
 ae. . A 4 which 
 
 Myf » 
 

 
 Te the. Ride 7 
 
 which may. be called Cookery in its preparatiotts td 
 Feats or Common Diets , and in that regard they are 
 
 Ye ae gree BR es ee 
 ¥ aa Seer ay 
 
 _ to be performed Moneths, Weeks, og Dayes before- 
 
 hand, for the greateft part thereof; ‘the ficftcontains 
 Pickles, the fecond:how to fowce, pickle, and collerall 
 
 manner of fith fo through all your freparations of cold — 
 meats of all kinds) Jelly, Leaches,: Creams, and: ay t 
 
 other ufeful and neceffary things for your Fealt ona 
 
 soccafions , -and inthe feventh Book: you begin:to fee 
 
 your Cookery i in itsheat, running thronghall the reft 
 of the Books in all kinds of Cookery, in a methodical ° 
 manner.I have alfo for thy further inftruction compofed 
 certain Bills of Farefor the four feafons , anda fecond 
 Book, called, Rare receipts in Cookery: y with fome 
 ufeful old Traditionsand new Inftrudions, which will 
 be very neceffary and advantagiousfor the Fraternity of. 
 
 Cooks ; together with a Book of ?referving, Conferving 
 ~ ‘and Candying : Lwould defire the Reader in all thefe, 
 _ for his further benefit,to obferve thefe few. particulars. , 
 
 1. Firft, char whereas the difhes of meat may feem too 
 big in moft, or all the Receipts tofome; that makes no. 
 matter tothe teaching of them that have occafion to. 
 
 “have themlefs , it isremedied intaking an equal pro- 
 
 ‘portion of each ‘ingredient, according to othe Rnaneicy as 
 you intend to drefs, whecher half, ora quarter ,.or fo 
 much as the Receipt. Again, if you. would augment, 
 youmutt take a bigger quantity of each i ih in: ayer 
 
 - $eneral compound. 
 
 2. Jf Salt be left out, whereit ought to a : as itis 
 
 -poffible ic may, corre@ that fault. , alfotake out your 
 faggor of fweet herbs, Onions Garlick, or whole Spices 
 
 from your seats, when you go to.dith your meats . for 
 1 have omitted.to mention this in every RESP, becaufe 
 
 once done, will ferve for all. 
 
 3, That the Reader would take notice ‘shouahe fecond 
 
 F wet Ralles Receipts, was em Ines te be pages in ane 
 ae ; aR ne 
 
 ‘firfk 
 
ae 3S ee 
 
 aE the Reader. 
 
 the firft part is compofed ;. but the Author being abfertt 
 in the Countrey, that and many things more intended — 
 were neglected : only I defire the Reader to correct 
 it in his own thoughts, and enlarge it by what isdone, 
 
 until the Author, gets further opportunity to. add 
 thereto.: 2 
 
 "4. Let not the Reader think that the Bills af Pave be 
 
 too big, but confider; if he intends to have fewer difhes, . 
 what an advantage he hathto have his choice out of fo 
 
 many. 
 
 Pea there are fome Bills of fleth , ents for 
 fiefh-dayes, and others of fh, for fith-dayes, in cafe you 
 would have both hth and fleth, you may make 3 a L mIxCuEe 
 at your pleafure. 
 
 6. Obferve thar fome ea ck propofed are not in fea- 
 fon the whole Seafon,or three Months sbut part thereof ; 
 for example, in A¢arch and Apri! Oyfters are in feafon, 
 bur nor in Afay , in which time Trouts and many other 
 forts of fifh and fome flefh, as Bucks, are not in feafon , 
 but they arein feafon in AZzy,fo the ‘like in all the other 
 
 feafons of many things. Youmuftcorrect your Bills of 
 
 Fare for thefe things, and take that which comes in, for 
 
 that which went out : So minding the four feafons, the — 
 ingenuous Practitioner will be able to make a Bill of Fare’ 
 of himfelf,without the help of any. Ihaveintbke whole. 
 matter ufed my uttrermoft endeavour to infiruct the ia- 
 
 geauous Pracitioner. If any ching therein be omitted 
 or profufe , I fhall defire thy charitable conti uction 
 thereof , if i it be worthy of thy acceptance, it anfwereth 
 my expectation, and will further encouiage biitiso ferve 
 rhee in the like matrer, who fub{cribes himfelf, chinein 
 the Arrand Myfterie of Cookery, 
 
 2 
 
 | Will. Rabifha ’ 
 
 a sad inorder and form, every fort by it R16 is - 
 
 ae 
 
iid cau ib |) Saat 
 
 bbe bESobhobooe oe se stosonhes boede 
  BRPPL PEEP ERED ES PER RCS PER PRCT TF 
 In Commendation of the Author. 
 
 2 
 ' 
 
 Ooks bura your Books, and vail your empty brains ; 
 Put off your feigned Aprons, view the {trains 
 LOF this new piece, whofe Author doth dsf[play 
 -- The braveft dilh, and fhew the neareft way 
 I” informs the loweft Cook bow he may drefs , 
 Aid make the meaneft meat the highs? mefs : 
 To pleafe the Fancy of the daintief? Davwse, 
 Aad [ure ber palate that he praife the fame. 
 Givebia return of worth, (befides due wages } 
 And recommend his Book_to future ages. 
 Let it be known Rabilha here Kath hit , 
 The faireft pajjage that bath dared it. 
 | But read his Book, and judge his pains 
 His 43 the labour, yours th: gains — 
 Of vacant herbs and rootshe maketh Sallers , 
 And Pickle for your ufe, to pleafe al Pallaes. 
 To caller, fowce, and pickle flefh [arare , 
 None that as extant can with him compare. 
 Ta Marinate, to Sowce, and pickle filh, } ‘gone 
 Sarich, fo high, asany beart could wifb. © | 
 See ‘how be baketh flefhand fifb, for cold 
 7arieties, of each vorh young and old. 
 jellies and Leaches fit. for RoyabCourts, 
 And Creans for Laaies choice of divers forts. 
 fis Broths, Pottages, to the tafte and fight, 
 Would Efau-lice, make fomete fell thetr right. 
 Preparatives great ftare he doth campenna , 
 For bayled and bakd, forare and [oprofourd. 
 Next boyled wears rebearfethin fucaordcr , 
 | gs doth become fo skilful a Recorder. 
 
 
 
For Puddings, like to his have not been feen 
 Fit for the Royal Table of a Qusen. 
 Tio Carbonado, and to Hafh and Stew; 
 He all corretteth, by his Art more new. 
 To Fry and Frigafie, his way’s moft xeat. 
 How he compounds a thoufand forts of meat | 
 His Sallets are prepar d each in thetr feafon 5 
 Difhedin form, by Arts admired reafon. 
 To roaft and fauce your fie{h of every kind , 
 Fore d, Fearft, with pallets bogo to each mind. 
 Next how to flew, and boyl all forts of fifh, 
 With rich ingredients to every difhe 
 Learn here to bake, broyl,frigafie and roajt , 
 Nay more, collered fifi, fry'd, fearft, and forft. 
 Flefh bakid meats hot, forich and excellent , 
 Whofefavoury tate would give to all content. 
 With Tarts fodelicate,.’snewinvention, 
 Doth far furpafs my apprekenfior. 
 Befides, he hath fet forth two Bills of Fare , 
 For every [eafon within the year. | 
 Ai fecond Book be hath of Rare. Receipts , 
 Affecting freedom, more than avarice baits. 
 Ta thefe bis works the nable will delight, 
 For he can make and marr an appetite. | 
 Therefore brave Book, intothe world be gone, 
 Thou vindicat {i thy Author ; fearing none 
 That ever wat,orts, or eve fhallbe , — 
 
 Able to. find the parallel of thee. 
 

 
 spiasanedsessescesnesneeseenngns 
 PETE TTT 
 
 Bill of Fare for an Extraordinary F rat ‘oth a 
 ) F Tepf dayin the Spring. : ek 
 
 a * & 
 
 Firft Courfe, He 
 
 aN Biske or grand] with oneh: 
 boyled mear. 19. A Pike with {mall fh 
 
 A Chine of Mutton or}  fryed. ‘ 
 Veal, with Oyfiers. 20 A Hare larded. 
 
 i) 
 
 QAM Bw 
 
 A Grand Salle. ~ 21 A Frigafie of Chics 
 ‘Adith of boyled Carps.} — kens. | 
 Adifh of Pheafants. 22 ALamb- -Pye. 
 
 A grand Pattee of Chic- , 23 Marrow Puddings. 
 
 kegs 3 <.*2 24. AKid larded & forced, » 
 
 7 A Pottage or Skink. 25 Adithof Heath-Poults 
 
 3 A Turkey. larded. | 
 9 & Gicuade: ? 26 A Forced meat boyled, 
 
 10 A fallet of Capon. 27 Adith of Olives te 
 yr A Calves head hafhed.} . roafted. . 
 
 72 AChine of Beef. | | 28 A made dith. 
 13 ALumber Pye. 29 A foufed Pigs. 
 14. A dith of boyled Pad-{ 30 A boyled Sailet of Spi- 
 dings. ** nage, Gc. 
 1g. Adith of larded Col- | 31 Arump of Beef. 
 i lops fineered. | 32 Adithof Hens roafed: 
 168 boyled meat of Hehs, 
 
 33 Adifh ofcold meats of 
 with a’ Gammon of|  feveral forts. 
 Weltphalie Bacon, 134. Acold baked meat. 
 17 AGrand Saller. 35 Adith of collered Veal, | 
 18 A Jigget of Mutton]  foufed and fliced. 
 
 Second 
 
‘see 
 : : 
 
 \ 
 
 1 A difh of Quails. 
 
 2. Adith of tame Pigeons, | | 
 
 _ 3 A dith of young Tur- 
 . keyslarded. 
 
 4A dith of great Sowls 
 
 fryed. 
 
 5 Adithof ihnchevies' 
 
 6 A dith of rich Tarts. 
 
 7 Adifhof Tanzies of fe- 
 ~ véral colours. 
 
 8 A difh of CowflipCream. 
 9 An Orangado pye. 
 
 1o A difh of Jellies. 
 
 a1 A difh of Chickens. 
 
 12. A difhof Leveretts. 
 
 13 AdiflyofPiewen Tarts. 
 14. An Almond Cream. 
 Is A difh cof; -Peafe ‘in 
 
 March or Aprile 
 
 16 A difhofRuffs. 
 17A difh of dais Duck- 
 Tins. 
 
 18 A Potatoe pye. 
 
 19 A difh of Sturgeon. 
 ~ 200A‘ Sallet: -of « Neats- 
 tongue, 
 
 | Seeohd roomie eae 
 
 at A diltaeot pickled 
 -’Smelts, 
 
 22 Adith of laid Tarts. 
 
 23 A Frigafie of Apples. 
 
 24. A’ chine of Salmon 
 broyled. 
 
 25 A difhof Caveer and 
 Potargo. 
 
 26 A dith of young Rab- 
 bets. 
 
 27 Afet Cuftard, 
 
 28 A cold baked meat of 
 Venifon. 
 
 29 A difh of roafted Pie, 
 _geons wild, larded. 
 
 30 AdifhofLeach. ) 
 
 31 A Trotter pye, with 
 ‘Taffatee Tarts. 
 
 32 A dith of broyled Oy- i 
 fters. th 
 
 33 A difh of collered fou- 
 fed Eel. | 
 
 34. A difh of c cpllerat Beef, 
 asred as Anchovies. 
 
 35 A difh of Pranes , 
 Shins, or Ove. 
 
 
 
 A Bill of Fare for aF ifh- Dinner in the pee 
 | Firf Courfe. ° 
 
 Bisk of Fith. 
 #5 2 A difh of rich 
 Puddings boyled. 
 
 3 A Sallet of. Spinage of 
 Peale.” us ee: 
 4 ae ; 
 
a > oo 
 
 a & 
 m3 a Pe 
 . 
 
 a : 8. A tarded pale: ae ab 24 A APige a’ a ‘Ridine a oye: rt 
 ; -fmall thell- fith, & other, | (25 A -diflrof Pullets roafted.. 
 
 
 
 D) or Salton: "yl ae 26. -A’piece of boyled B Beef, 
 
 19 ALamb} pyc. - anne: aoe OF ‘Udders'and ee 
 
 20 Two Geefe roafted..“}.' “with Cabbage, ° te Ay 
 
 Pi an raw ‘hath asa boy 27, ‘A cold Hath. : 
 _ méat. Pete 4) ‘Adithof cold meat. 
 
 ~ 22: A-fhoulder. of Mutton 29 A dith of oe Beef , 
 _ roaftedin blood, or elfe of Veal. 
 “a hanch of Venifon. 30. A fet Cuftard, - 
 23 Acarbonadoed Lamb, * 
 
 Second Courfe. 7 ) 
 
 t_A dith of Quailes half) 18. A dith oF Attichokes 7 
 ‘Tarded fmall with Vine 19 A chine of Salmon® 
 04 leaves. -) “broyled, 
 2 Adith of young Sa 20 ‘Adith of Knotts. 
 f fews larded. |21-Adith of Partridges,or 
 -» »3.cAcdith of young Peafe...} , at the upper end. 
 
 Lee = os =. Seg OE ee et re 
 AN 
 
 4 A dith of Sowls, 2, A Jollof Sturgeon: 
 “5 ASallet of ‘Anchovies. . 3 A dith of | Gool-berry 
 6 An Artichoke pye, ee Cherry Tarts. 
 
 et 7 Adifh of,Cream...- 24 4 difh of Spitchcock | 
 $A dith of rame ae Fels. 
 
  g-Adith of Rafts. 4 Pd dith of Rabbets Tar 
 10 A Madedith. bal bd 
 rt A cold baked meat. 6. t dik of Caveer and, 
 72,A dith of forced or but- ae Petargo 
 ; rered Crabs. + ip7 AE cia baked meat. 
 13 A dith of green Code. 28 A difh of young Ducks... 
 “lings and Cream. Se ta9 A dith of, potted Lis. 
 I. “A dilh of Chickens.. »-| — nifon. 3 
 | 15. A young’ Kid roalted 30 A Gammon, of Welt-" 
 > spavboles phalie Bacon. _ 
 16 Adith of rich Tarts. [31 A dith of “dryeda 
 17 A doulas Turbet. Tongues. 
 
 F a 
 os : 
 
 
 
A Bill ef F Bare on a Fifb- yes for the S winner os 
 eeRitt Coure.” |. 3 
 Bisk or Olue of 10 A boyled Sallet. 
 
 — ffh, with {mall 
 
 fith.. 
 2 A difh of Barley Cream 
 hor. 
 
 11 An Eel pie. ; 
 | 12 AJowl of Ling. | 
 43 A dith: of Buttered. - 
 | “loaves. 
 
 3 Afallet, with a rock of 14 Adifhof Whitings, 
 
 butter in the middle. 
 
 4. A Carp pie. 
 
 5 A dith of Rice on roatts. 
 
 with Wafers. 
 
 6 APikeroafted. 
 7 Adith of butter’d eggs. 
 SA dith of great Floun- | 
 
 ders fewed, 
 
 9 Souced Mullets and Bace 
 
 Second 
 
 1 A difh ef fair Souls fryed 
 
 2A dif of Cra-filh but- 
 tered. 
 
 3 An Artichoke pie. 
 
 4 A difh of Strawberry | 
 Cream. 
 
 § Adifhof Beanies, 
 
 -6 A difhor chine of Sal- 
 mon broyled. 
 
 4 A fouled Kele incollers. 
 
 8 Adith of fryed Smelrs. 
 
 9 Adith of rich Tarts. 
 
 10 Adifh of Potargo and 
 Caveere, 
 
 11 A difh of Trouts or Sal- | 
 
 16 A dilh of quaking Pud- 
 ding buttered. 
 
 ry hes "dith of Perches or 
 Plaice. 
 
 | 18 A dith of Rice milk kor. 
 19 A dith of Barrel-Cod, 
 
 buttered with eggs. 
 20 Sailer and Butter. 
 
 Courfe. 
 
 mon-peels boyled or 
 fry.ed. | 
 
 12 A dihh of Tenches in 
 Jelly. 
 
 13 Tanzy of certain co- 
 lours, on platesin a voi- 
 der. 
 
 14 A dif of Dowfets or 
 fer Cuftard. 
 
 1§ Adith of butter ‘d Grabs: 
 
 16 A jowl of Srurgegn. 
 
 17 Adith of L obiiers, 
 
 18 A Spitchcock ele. 
 
 19 A made difh,or Egg-pie 
 
 20.A difh of Leach, 
 
 
 
 Thefe and many other forts of fifh, and other varieties, 
 are in feafon inthe Summer, which you may make ufe 
 
 of at your pos 
 
 & 
 
 1§ A difh of {huets of Ling ~ : 
 
pre ss 2 
 
 | ingredients , for a 
 
 «grand boyled meat. 
 2 Chines of Mutton and 
 Veal in pieces, roafted 
 with Oylters, and larded 
 
 3A grand Sallet in plates 
 ona Charger, 
 
 4 An Olue of Puddings. 
 
 5 Adifh of Pheafants. 
 
 6 A Pattee,or Pie of ingre- 
 
 dients. 
 7 Hares larded. 
 8 Achineof Pork boyled 
 and carbonadoed with 
 ee eens. 4 
 p A Venifon pafty of a Doe 
 
 OAS & 1 tae ’ ST Ses Ee ee eae 
 A Bill of fare i A Elefh deed in 1 Ann : “3 
 
 Firft Courfe, | i : 
 Ms — Difh of fowl with 
 
 10 Two hen Turkies landed, 
 11 AHath. 
 
 12 Achine of reat Beef: 
 
 13 A Marrow Pudding. 
 
 14. A Frigafie of Chickens, - 
 
 15 A dith of collops of. 
 Veal larded. 
 
 16 A dith of collered Pork. 
 
 17 A difh of Capons, 
 
 18 A Made difh. | 
 
 Re 
 
 * 
 
 19 A ftewed meat with pot= 
 
 tage. 
 
 20 A baked meat of Rab- 
 bets. 
 
 21 Two Geefe ina difh. 
 
 22 A leg or fillets of Veal — 
 
 farced and larded. 
 
 ~ Second Courfe. 
 
 1 Partridges, 
 2 Quails. 7 
 
 3 An, Amulet of preferved 
 ‘Lemmon. 
 
 | 4A difh of rich Taffatee 
 
 ‘Tarts. 
 5 A Sallet ft Lemmon, Ca- 
 ~ -veer.,- Anchovies, and 
 
 other of that nature, to 
 corroborate the palate, 
 - and caufe appetite. — 
 
 6 A dith of Curlews. — 
 7 Godwithes,, 
 8 Warden pie. 
 9 Adifh of Rabbets baited 
 
 11 A difh of cram ‘d Chicks © 
 ens. 
 
 12 Adifhoftame Pigeons, 
 
 13 Alaid Tart of preferves 
 
 14. A dith of Skeeritsfryed. 
 
 15 Stewed Peaches. — 
 
 16 A difh of Red- fhanks. a 
 
 17 A difh of Teal if good, 
 or other wild fowl. ~ _ 
 
 18 Adith of collered Geefe 
 19 Of Weftphalie Bacon | 
 
 and Tongues. 
 
 20 A cold baked meat of 
 
 red Dear. 
 21 A fer Cuftard. 
 
 20A dilh @fbeach andJelly !22 Of baked pelts oo) 
 
 One 
 
Ri aa Ad laa 
 
 (A Bill of Farefor thev Winter eeiy. fe A eg 
 | day at Dinner. | 
 
 Firht Courfe. 
 
 Coller of Brawn. 
 2 Abrown Bisk or 
 Olue. 
 
 A chine of Mutton or 
 
 Veal ina Dith larded. 
 A grand Sallet of pickles. 
 A baked meat of {mall 
 wild fowl; with sida 
 ents. 
 Pheafants larded, : 
 AFrigafy of great Chick- 
 ens, or Rabbets larded. 
 
 9 A dith of ftewed: broth; 
 if at Chriftmas . 
 
 10 A difh ofHens with eggs 
 
 11 A Patty of Venifon. 
 
 12 A Hath. 
 
 13 A chine of Beef. | 
 
 14. A forced baked meat 
 with artificial fowl, 
 15 A dish of minced Pies. 
 
 16 A Swan or Geefe. 
 
 Capons and white 
 broth. 
 
 17 
 
 An-Almond Pudding ba- | 18 Chines of Pork roalted 
 
 ked ina dith, witha gar- | 19 Olives of Veal roafted.. 
 
 ith of Puff-pafte. 20 A Brawns head foufed. 
 Second Courfe. 
 
 Six Cocks. at iz A dif of Leach and 
 
 Twelve Snites. 
 A difhof Anchovies, 
 A Bacon Tart. 
 A dith of Jelly. 
 A Potatoe pie, 
 Six Plovers 
 Six Teal. 
 Two dozen of Larks 
 with Larde.:. 
 > A dith of rich Tatts, in 
 Puff- pafte. 
  & Eamb in joints, 
 
 Blamaing. 
 13 Wild Goofe pie cold. 
 14 Wild Ducks roafted. 
 1§ Adith of tame Pigeons. 
 16 An Orangado pie. | 
 17 A Frigafie of Piflaches’ 
 and Pine-apple curnels. 
 18 A difh of Wigeons lard 
 ed. 
 
 19 A fet Cultard, . ' 
 20-A cold baked. meat of 
  -Venifony ' 
 
 a Z 
 

 
 hy ad ilps cg three: oof sakes a 
 Fifh and Flefhy in re is Zz 
 
 -Firh Courfe. | ae: ge Jes 
 
 Ares of’ collops’ and A Pafty ofa feast 
 | AHafh of aCalves head. » 
 A: boyled meat of many Olives of a leg of . Pork 
 {mallingrediems, witha’ — roafted. 
 
 pottage. 1. A boyled: meat of Hens 
 A Grand. fallet. _ | with Eggs, Saflages ans 
 _ A-jigget of Mutton with’ Oyfters. — 
 Oyilters. A dith of Stewed Floun 
 _ TwoCarps boyled. | Ce eee 
 | aa pie. | | Geefe roalted. 
 
 Second Courfe. 
 
 Pheafants larded. | A dith of J ely. 
 
 A difliof young Rabbets. | A Frigafy of Cra-fith, 
 
 _ Adifh of Curlews, A difh of young Hens wit 
 Sowls marrinated. .° - Eggs. 
 A Skirret pie. A difh of Friters. | 
 Lamb in joints. A Tanzy. 2°: ; 
 Broyled Oyiters.. A difh of Pancakes, 
 A.difh of Tarts. pate AGM 
 
 
 
 -Bkind | Courfe. 
 
 A dith of ae bie broyled | A dith of § “le. 
 
 Wettphaly Bacon. .A cihh of p ‘Mutt 
 A difhofAnchovies.. — | rooms. 
 
 AL dith of Tongues. A Lamprey pie. 
 
 A dith of .Caveer and Po- A Frigafy of Piftaches..: 
 
 2) TABOO | A made cith of Parmifan 
 TI 
 
 « 
 
9 4 ( : wt 
 ‘ O05, . ‘ 5 
 
 eaesesenneniess ~” vs Aneb EVEN de b$o4 
 PREPEDEPEL ELTON PS PEPEEOSI EY ab i 
 TH E TAB = : 
 
 
 
 
 
 BO Oo ge I. 
 
 a 
 
 
 
 
 
 For all manner Ps Pickles. 
 
 - Ow to pickles Cane To pickle Hi Rl cet ‘ib. 
 cumbers, pag. 1| To pickle Afhen Keys, 6 
 
 How to pickle To pickle Lemon ae 
 
 — Mufhrooms, 2 ‘pills ! i 
 Efow to (pickle the tops of El- To pickle curled Endive, ib. 
 der ibid. T 0 pickle Charnel, ib. 
 
 Flow to eS Elder-luds in’ To pickle Quinces, 2 
 Marc 4 eee vs | To pickle Bramble friit3!- 
 Lo pickle Clove Gilj, _flow- To pickle Broom-busdss <3 i 
 
 ees ib. | To pickle Begberries, : BD. 
 To pickle Pur flan fralks, 3 Topicklé Grapes, Misveth 
 La pickle Artichakes, ib. Te pickle red and white, Cur- 
 [o Fokle the aap of Turnips,' vans, © ibs 
 
 ib. | To pickle Elder, or many 0- 
 To pickle green Figgs, 4)! ‘ther buds in the Spring, 
 To pickle Barbervies ib.| thar ufethto ferve for Sal- 
 [opickle Samphire green, ts Less S$ 
 To pickle fralks of Thifiles or | 7 To pickle Cabbage fialks, ib. 
 Sherdowns, ib. | To pickle Shampianions, ib. 
 To pickle Reddifh tops, § | Topickle Sleep at Noon, ib. 
 Topickle Taragon, ~ ib.| To pickle. the fralks of 
 lo pickle C owflips, ib.| AZerch-mallows,’ — ib. . 
 Fo pickle Fennel or Dill, ib. Topi ickle Alexander-litds, 9 - 
 Fopickle red Cabbage, id. ' To pitkle ici Sal iM 
 
 “a3 BOOK | Hw: 
 
The Table. | 
 
 BOOK IL 
 
 Gee ee eect SS eee a ae er een ee: oar 
 
 | How to fouce, pickle and coller all 1 manner of flefh. 
 
 Owto coller and, fouce | To coller Pork, 14 
 
 | Brawn, _ Pst 10 | To coller Mutton, 15 
 
 How to coller Vi enifon, a To coller Goats-fle fhs ib. 
 
 How to coller Beef red, i To coller Geefe, 16 
 
 Ta collerVeal, | -13|Toceller Swans, . ib. 
 
 To toner Pigs YS ~ ‘ib. To coller wild Geefe, — ib. 
 B oO O K IIL. 
 
 How to fo Pickle and Teint EF ifp. 
 
 Ty O coller Eeles, p. 17 To pickle Lobfters, °°. 4 
 To fouce 4Tench, tobe | Topickle Conger Eel, ib. 
 rid up in telly, ibid. | To pickle Sturgeon, ~ ib. 
 
 To pickle Smelts ‘white or | To pickle Caveer, 20 
 
 “ved,” 18 | To coller Sowls, Sites 
 
 To marble Sit. Plaice, \ Tocoller Saline: ab. 
 
 _ Flounders, or any fifh that \To fouce Lumps, Pa 
 
 fitting to marble, ibid. Dee ie ice. ba ot 
 
 Wy 
 BOOK IV, 
 
 Of cold baked meats of Flefh. 
 
 “Q make Pafte of: Rye To bake a Fillet of ore ‘ 
 flower, ‘ibid. | - be eaten cold, 
 
 To bake Venifon in cruft or | To bake a Calves head to sb 
 
 inl moa So Ae eaten cola, % a 
 
 . i zi Log t 
 
The Table. 
 
 
 
 | To 0 Vk a Fawn or Kid to be To bake pigeons to be eaten 
 eaten cola, fe ADL oe cold, ib, 
 Tobake a Hare to be eaten, To bake Bren Aualican other 
 cold, ib. | - Wild-Geefe to us eaten 
 Another way to bake a| . cold, | ib, 
 _. Hare, 26 | Tobake a Turkey to ibe eaten 
 To bake Pork, to be eaten | cold, Rye 
 cold, .° 271 To bake Heron to be eaten 
 To bake Brawn to be eaten\ cold, ib. 
 cold, 4 ib. | To bake a Swan; 29 
 To baht Rabbets to be eaten | To bake a Geofe, ib, 
 Colas sk 28 ey 
 
 
 
 For cold baked meats of Fifh. oe 
 To bake a Lamprey Eel ne Ee bake an Ecle to ‘be-eaten 
 
 cold, 31 
 
 
 
 To bake a Turbet, 30, To bake a Pike to be eaten 
 70 bake a Salmon, ib. | cold, ib, 
 BOOK Y 
 
 
 
 ow to make federal forts of fellies, digs ee: Creams. 
 
 i to 
 
 make jellies 
 ibid. | To make divers: Fires 4 
 
 Leach, ib, 
 
 How tofeafor andrin Chry- | Creams, 36 
 fetal felly 32 | How to make Cheefe and 
 
 How to run Colours, 33 | Cream, ib. 
 
 Ta make felly of Qranges,ib. | Another ways. tb. 
 
 To make Harts- horn jelly, 
 
 ibid. 
 
 How to make a Leach, 34. 
 
 ow to.ranyour Leach bg 
 colours, 
 
 The ufe s the fel) a 
 
 | To make Apple Cream, ib. 
 
 Tomake Quince-Cream, 37 
 
 Tomake aCream called Sack, 
 and Poirages: xo ab. 
 
 To make a Sack. Poffer the 
 se Ways 38° 
 
 ATO. 
 
ferve up with Cream, 38 
 To make Barley Cream, ib. 
 
 To make Rasberry Cream,39 | 
 
 ‘To make red CurransC ream, 
 
 ib. 
 To make Cabbaze Cream, 
 De , ib. 
 
 To make Snow Cream, 
 
 To make Almond Leach 
 
 Cream, « ib. 
 
 To wake Rice Milk. aa 
 
 Cream to be eaten bat, ib. 
 Toboyl Atdk, or Cream to 
 "be eaten hot with bread,42 
 To make Spring Pottage,ib. 
 To make Water Gru: re ‘ib. 
 To make Punnado, 
 To make-Barley Gruel, ib. 
 Ta make a Pairmane ite a= 
 dies : 
 To make a Lewon Paadlae, 
 
 
 
 The Table. 
 To seid Collings green, to |" 
 
 "G0 if 
 
 430 
 
 
 
 de BP Pa > T g re . F ry) <A: Se eee 
 i es = $y 9 
 
 3 ; < 4 
 
 f Be | 
 
 ‘ : Ne ma 
 
 ; a 
 
 ~ Pe 
 
 ped + diff Rice,” ub. 
 To Butter Rice, 45 
 To maké a Florendine® or 
 made difh of Apples; ib, 
 To make a’ Flerendine Ory 
 Made-difh of Spinage 46 
 To make Pafties tofry, ib 
 To make a Florendine or 
 Made-difh of a Kidney 
 of Veal, ib, 
 
 | To mave roajps of a Kidney 
 ~ To make Goosberry wee : 
 
 of Ve cal to fry, ‘47 
 To make a Florendine of a 
 Calves Ckaldron, ib. 
 To make 4 made difh of Ap- 
 
 ples and er _Currans, 
 
 4 
 To make a i | dih of Ar- 
 ticbokes;" "> “ib. 
 To make a forced meat, 49 
 To make part of the forced 
 
 _ meat fae for your he 
 
 
 
 
 
 dae forced » meat, note 
 
 To ARE a Florendine or | | . uel 
 BOOK VI. 
 
 Consining Prong Broths ded Péltanes wel other Prepar 
 
 : | rations of Cookery. 
 
 O. make frong Brarb dial Broth, + SI 
 
 for your ufein dre{- To make a Pottage or Broth 
 
 fing of meat, p.§O, ‘to ferve up with a Bisk, or 
 
 Te ia make Ain 2 excellent Core srand $45 meat, © 90. 
 
 Another 
 
Re My the Table, ve. 
 Another way,  .§2 Tomakered Pottage,  §§ 
 
 Co make Broth er Pottage,! Another Broth, 56 
 called Skinck, oi ib.| How to draw Gravy, ib. 
 
 To make white Broth, §3\ How 10 draw Butter, ib. 
 To make flewed Broth, $4. How torecover butter when 
 
 
 
 
 
 Another , a Confumption it ws oyled, 57 
 | Broth, a ib. | How to make Barly Brobs. 
 B O1 OK. vit 
 
 be Which achesk boi to Nu all MANNCT of hot boyled 
 meats of Fle(h. 
 Ow to make a Bisk' ate WAY, ib. 
 
 p. §8| Another way to make a Lear 
 To Ske a brown Bisk, 60\- forthe faidmear, ib. ° 
 To make anOlne, id. Te boyl a Leg of Veal and — 
 
 How to force all manner of | Bacon, : 66 
 meats , He PAE Bt (’ To make your green fauce two 
 To make your Lear for your | ways, ib. 
 Sweet forced meat, 62  Toboyl abreaft of Veal, ib. 
 Howto make a forced boyled To boyl aknuckle of Veat 
 . meat, ib.| with a neck, car in ‘five 
 Flow to make your Lear and pieces in breth, or 
 
 garnifh for your fweet Toboyl a Leg of Pork. 
 
 forced beyled meat of the Te boyl Capons or Hlens a 
 
 
 
 fame fowl, 63, the Winter feafon, 68 
 
 To boyl Capons er Chickens | Another with “Sherdowns, 
 
 in white broth, ib, ib. 
 
 To boyl a banch of ee Toboyl Chickens, 69 
 
 64. | Another way, ib, 
 
 Zo boyllegs, necks, or chines | Another way, — ib. 
 : of Mutton, four Ways 5 Another way, we. 
 
 ib. | Another way to boyl Che. 
 
 Another way, 65! — kens or Pullets for the 
 Sar ee a — Winter, — 
 
 ee eee 
 
‘ 
 
 The Table. 
 
 Wiser, ab. | To ao Aa forced bol 
 Another way; 9.1 | ened th" 
 To beyl Ducks, Wigcons, or Te boy! Udders and Tad 
 wl Teal a 72! mt 
  Anéther way, aD, A. healed meat after the 
 Fo boyl Rabbets, » ib.| | French fafhion, “og 
 Faboyl Pigeons, © 73 | Another way, according ta 
 To boyl Plovers, 74.1 ehe Freach iat ib. 
 
 ; #820" Capons or Pullets, ib. 
 
 * 
 es a a ee en 
 
 BOO "Vin. 
 
 hl cee 
 
 
 
 
 
 
 
 
 
 
 
 Containing how to make feveral forts of Puddings. 
 
 GY Ow tomake a Rep: To make a Pudding of ee 
 H' Pudding, ae Liver, 
 
 “Another way, To make a baked Marrow 
 Fa make a difh of Pudding , Pudding, Od. 
 
 of feveral colours, ib. |Z make an Oatmeal Fae 
 Taimake Marrow faruae % WT ey 
 to be boyled inskins, Tomakea Pudding i Ric : 
 Tamake black, Puddings 1 to | flour, 85 
 ao be kept, 81 | To make a bisfty Pang 
 (BPE Polony Saffages to | 
 
 be kept all the year, 82 |To mie Anddlians, 86 
 Anstler way far Saffag.-83 ‘ ; 
 
 PS gem SES since acetic tage pirenlag gscaek eis aaa eee ee ETS 
 
 BOOK Ix. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 —— 
 
 
 
 connate 
 
 “Containing Hafhes, Stewed, Brovled and Carbonadaed 
 meats. 
 
 To farce a F illet of tigi To farcea Fillet of Veal, ib. 
 
 ? p. 871 To flew Venifon, 89 
 
 Te ibe a by bal of Muon How toftew Calves fees ib 
 
“The Table, 
 
 To Hafh a afvoulder or leg of with eggs, 
 
 ~ Mutton, — ib. | To make a Hafh of Gavi, 
 
 How to make a Hafh of a 92 
 more excellent way , new \ To Hafh Partridges, ib. 
 
 - invented, 90 | To Halh Ducks or other wild 
 
 To Hafh aCalveshead, ib.| fowl,: | : ib, 
 
 Te 0 Hafh Hens or Pullets | To Hah Rabbets, Wa (3 
 
 Fe or Carbonadocs and broyled meats. 
 
 To Carbouade a Goofe, 93 broyled, 98 
 
 To Carbonado Turkies, 94. \ Steaks of Pork broyled, ib. 
 
 To Carbonado Hens — ib. | To Carbonado a Calves =i 
 To Carbonado Veal, ib. 
 
 To Carbonado Matton, ib. Tobroyl achine of Pork, tb, 
 
 A dith of collops af Mutton a 
 
 
 
 
 
 
 
 BOOK. X. 
 
 
 
 
 
 Of Frigafies and Frying. 
 
 H°”: to fry all manner\ A Frigafie of rv eal, 10, 
 of garmifhing,p.80| A di(h of collops of Adutton, 
 How to fry Oyfrerss wa batter| with afavory bogo, 102 
 ib.| Tofry.acollered Pork, ib. 
 
 A Frigafie of a Hen or Ca-| Another way, ib. 
 pon 98 | A Frigafie of Partriages or 
 To we a Frigafie of | Woodcocks, 7O3 
 Chickens brown, 99 | A Frigafie of Ducks or Wi- 
 Another way for Chickens| - geons, ib. 
 or Rabbets, _ 1b.| Afryed meat of Bacon, ib. 
 To fmeer collops of Veal,t00 + To make a fryed meat, called 
 Tofry adifh of Lamb-fiones| an Amulet, 104 
 and Sweet-breads, 1b. } Another way, ib. 
 
 
 
 To fry Primrgfe leaves in 
 March with ecgs, 105 
 
 How fe make A Frigafie of 
 
 Lamb, 101 
 
 
 
 
 
‘The Table. 
 
 Tofry Clary, #05 Tofry Galt feet, or Sheps 
 Tofry Apples, . +... ID! eretters,, 4 4 AOD 
 How to make an Orangado How to Frigafie Neats- 
 
 Fraife,  - 106! — tongues and Udders, 110 
 4 Tanzte of Comes f | How to poach a difh of eggs 
 
  Viokts, " b.| fora weak, fromach, 1b. 
 A Tanzie of Spinage, ao Another . way, rich and 
 Ta fry Artichokes or Spa- firengthening, 3 hrm 
 
 pence eed = 
 
 wilh Potatoes, ib, | Another way, . ib. 
 Ta make Fritters, ib. | How tobutter eggs, 1b. 
 To make Pancakes, 108 | Another way, “22 
 
 Another way to drefs a difh | To Poe eta and 0065, ib, 
 : of ae of Veal, - ib. | 
 
 a Oe. 
 
 
 
 BOOK Xt. 70 Ws 
 Divers Sallets and Rodfiwibats with their 
 fener Sauces. 
 
 A Salle of dryed Neats- 
 
 To make a Grand Sal- ton gies. Oa iain ie Ee 
 een “ib. | A Saller” of Fennel, 1344 
 
 The fle Sallet of a Capon or | A Sallet of green Péafe, ib. 
 i. , ' 114.| AA Sallet me si See 
 1b. 
 
 A madi difh of elo 
 i 
 
 O mare Sallets, p.1 13 
 
 
 
 Roles how toroaft mest, with their Seeideal Sauces. 
 - How to voaft a Haued of; Veal, 118 
 Vemifort, 117 | To roaft abreaft of Vealsib: 
 Toreaft a figget of Adu-| A Fillet or Leg of Veal - 
 pont,’ ib farced, 119 
 To roaft. afhoulder of Adut-} Toroaft Olives of Veal, tb. 
 “ton with Oyfters, ib. | To roaft a wwnole Lamb or 
 To teu a Mine or neck, of | Kid. | ib. 
 | Stee: Me 
 
a. The Table. Reet ’ 
 To make a Kid of a Pig,and | bers, bidet 428 
 a Pigtobe roafted, 120 | To roaft Lambs-heads, 122 
 Toroaft a Calves head, ibid. | To roaft Venifon other ways, 
 To roaft Leverets and Rab-. ibid. 
 
 Several Sauces for your Fowl in general. 
 
 For Capons, 123) For Pheafants, Heath-pots, 
 
 For Hens, t ib.| or Cocks of the Wood, ib. 
 
 For Turkies, —° ib.\ For Woodcocks, - ib. 
 
 For Chickens, Pea.) For Qyails,” ib. 
 
 For Pigeons reafted, ° 124.\ For Ducks, Wizeous, Teal, 
 
 For Rabbets; ibid.! or Plover, 125 
 BOOK Xi. 
 
 
 
 Treats how to Boyl or Stew Fifh tobe eaten hot. 
 
 Ow to boyla Turbet, | To dref{s a Cods-head the 
 
 pag. 12$§ | | beft way, Eo alae a 
 
 Toboyl a Pike, ib. | To make anOlue of Fifhj13 
 
 To ftew a Carp, 126) To boyl Mullets or Bace to 
 Another way soboyl Carps,| be eaten bor, 132 
 127 To ftew or make broth with 
 
 To ftew adifh of Flounders,| Whitings or Smelts, ib. 
 ib. | Flow to ftew or boy! Eels,1 33 
 Another way, 128 | Another way, ib. 
 
 
 
 
 
 To boyl Pearches, ‘ib. |To drefs a di ifh of fmat 
 How eee a Biskof Fifh,| Jacks, ib. 
 ibid. | To few ‘dd: p o Brea 34. 
 
 
 
 BOOK XIV. 
 
 
 
pleut. Ney Seg eee er ane 
 "The. Table oer 
 
 
 
 
 
 BOOK XH 
 
 
 
 © amaining hove to Bale: Broyl, yo Frigaie ¢ certaite oe 
 forts of F fhe. . 
 
 Ow to wake fance or, AE raife of Ceokdes ib. 
 
 . lear without butter, To broyl Oyfters, 144. 
 He or er p.13§ TobroylScollops, 145 
 i ‘Lefry Y Fifh and all manner, To bake certain Fifh, ib, 
 + of garnifhing with OP To bake a Carp two ma» | 
 
 
 
 “Another way for your Lear To bake an Eele j pie, ib. 
 ~ without eggs, 136 Tobake aTurber, 146 
 To ftew a difhof Trouts, ib. A Satmon pie to be caten hot 
 
 Io boyl and ferve Salmon 14.7 
 S whole, 3 137 To na a Fowl a Ling is a 
  Toroaft a Pike, 1D, pe. : : 
 “ To roaft Eles; - 138 | Another way, ag 
 How toroaft a Porpus, 139| To bake a Pike it ina Coffias 
 3 ToroaftaCarp, ib. ib. 
 To roaft' a: Salmon whole \ To bake A Lump i in aCoffin, 
 140 ‘149 
 How to  Spitcheock an Hee To bake Flounders or ng 
 BS. i 
 Bef Bor me 141| Tobake an Oy/ter. pie, 1§O. 
 ee To la ae es er P ite | To make a Batilly Pie of F i} 
 eh atte | 
 ) Te fry adifh of Maids, 142 To make Petteers of spies 
 | Lo Frigafie or butter Crabs| or Pranes, ISI 
 - or Lobfters, ib.' T@ marinate a Carp to be 
 To fry a difh of Ling for|, eaten cold, iby. 
 ‘firft courfe, ib.| To Hafh aCarp,. \. 1§2 
 
 Tok rigafie Shrimps,Pranes, AF ae of freth Salmon, 
 - Perewirekles, or Cra-fifh, ib. 
 
 143 Fo. 
 
 
 
7 2 ree 
 a4 ora 
 
 
 
 | Frigafie great Plaice or 
 Flounders, . 153 
 | make Chusts of Salmon, 
 
 ae | 
 
 * Siygles 0 OME Tae cata i Seba ee Dy 
 
 * ae 
 
 --' The Table. ih / a 
 
 t 
 
 { ’ . 
 To fouce an Eele; 
 
 BOOK XIV. 
 
 — 
 
 
 
 Containing feveral forts of bot baked meats, 
 
 bake a Gammon of | To make adifh 
 
 Bacon to beeaten or, | To make an Ox-check-pie, 
 ; a4 { 
 
 with ingredients, p.150 
 a make a freakrie of Mut- 
 ton, 197 
 lnother way, ib, 
 or a [weet Lamb-pie, ib. 
 nother way for a favoryt58 
 lnother way, eager 
 0 bake an Hento be eaten 
 hot, 199 
 © bake a Hen another way, 
 | ib. 
 Another way.to bake a Hen 
 ina Patie-pans 160 
 ‘a bake a Capon or Turkey 
 ‘in a Patie-pan, i 
 Jow to feafon and bake a 
 Pafty of Venifon, 161 
 Anotner way to bake Veni- 
 fonto be eaten hot, 162 
 To make a Battally,or Bisk- 
 pie inthe Spring, ib. 
 fo make a Sherdoon pie in 
 the Spring, | 164. 
 fo make a Luxbard pie, tb. 
 
 ® 
 
 To make aC alves-bead pee, 
 
 ib, 
 
 To make a Neats-tongus pie 
 
 tobe eatenbot, . . 166 
 To mare a Chicken pie for 
 
 the Winter feafon, 107 
 | Another way, 1D. 
 Another way, 1. 
 
 To make a Calves-feet pie, 
 Re 168 
 
 To make an Olive pie, _ ib. 
 To make an Artichoke pity 
 oe 169. 
 
 To make a Skerrit pit, 179 
 To make a Potato pit, . 10. 
 To make Marrow Pafties to 
 bias! ib 
 
 ~Tamake an Ege-pie 17% 
 
 To makea Trotter pie, and. 
 
 Taffatee Tarts, . 172 
 
 To make an Orangado pie, 
 
 173 
 Aaiher ways 
 
 of Chuets,16 Oh 
 
 174 
 A 
 
 | To boyl a Carp another ta | 
 14D. 
 
 155 
 
 = 
 . 
 
3 nis ‘The Table. ae 
 , ha bo baked 3 meat of, Com- 
 
 
 
 To make a Bald wf ora 
 
 
 
 pounds, — .. 174 | SGeatr, 
 ‘To wake a Pigeon pie, 175 To anes A Lamb Pafty, it 
 Another way, . 126] te bake a Fawn or or Youn 
 To make a Kid pie Ds Roe, es 17) 
 Another way , 177 | Ta make Pafties f Rice 
 Two other ways, 1D. Cas ae - ibic 
 
 BOOK XV. 
 
 
 
 pat i ld Tarts and Made be Difpcs 
 
 O make a on Tart, 
 
 « ak SO, 
 
 To make an Pre hs Tart, 
 
 I 
 Anotner Tart o f Pi ftaches, 
 ib. 
 
 i 
 
 To make a Spring Tart, ib. 
 To make aC ow/lipTart BR: 2 
 
 To make aCheefe Tart, ib. 
 To make'a Prucn oe 183 
 
 To make a Cheefe Cake, ib, 
  Tomake a difh of Pnffs,184, 
 | To make a fet Cuftard, 1 1 
 
 | Tomake Tarts of the Fell 2 
 
 Pippias 
 
 fe To make Goof-berry Tart 
 ~Tomake a Pine Apple Tart, 
 7 SI 
 
 green, ana clear as C 
 fral, 8 
 
 To make puff- pal, 
 
 To make a laid Tart for bn 
 18 
 
 ferves. 
 To make a Warden or Pea 
 pee - I $i ( 
 To make a Quince pie, . it 
 To make a pie with whol 
 Pippins, ibid 
 A fet Tart, > 18 
 
 PHA 
 
 
 

 
 
 
 
 
 
 
 
 re alin 
 
 “0 make. a. Bisk, bee" 
 
 Ways,  _ pag.191 | 
 To "boy! aCaponin ‘Rice,193 
 ie boyl a Biskanother GO: 
 
 French fafhion, 194. 
 How to boyl Patridges, 195 
 Bow to boyl Capons in Pot- | 
 nay in the French fafbie | 
 
  nuch like-a Bisk., 
 
 » Weck, Leg, Fillet, or 
 
 _ Loynof Lamb, 197 
 Toboyl a Chine whole or in 
 preces, — ib, 
 
 I 0 bake a Pigg tobe eaten 
 cold, called a Maremaid 
 
 Bs “al Ae TS 
 ’ 
 
 dodebdidadudetntebetebehed lod Addie 
 : si acoalap aala 
 
 THE TABLE. | 
 
 “Rare Receipts: in Cooke 
 ~ ‘The Second Part. 
 
 Ke boyl a Leg of sais ou 
 
 ib, | 
 How’ to wide boyled Meat 
 For the Stock for felly, ib. 
 To boyl 4 Neck, Leg, or 
 » Chine of Dutton, or a. 
 
 — Kauckle of Veal, Leg or | 
 Bon make a Portage, 
 
 oh 
 
 
 
 
 
 
 
 
 A Pudding peu: ides be 
 two difhes; .... .. 199 
 To make French, Puffs with 
 ‘green herbs,” “ib. 
 
 To bake all marner of Pox ie 
 
 . fowl, erew de... 
 Ty fry Te aipese ib. | 
 Tobuake a Pigg to. be eaten 
 -hot, Ka eQOT 
 To bake all ; manner ‘of Sea- 
 _ fowlto be: eatencold , iD 
 To Halh aCarp,.. | 202 
 
 To wake jelly . exceeding 
 white with Alwons, 203 
 To make fome Kick fhaws to 
 fry or bake, Dyas 
 204. 
 To make 4fmall Bisk of ep 
 roafted ,. . 
 
 A felly of feveral ee 
 2,06 | 
 
 O pre, 198 To bake Apricocks. green, 
 Anotherway, ab. 207 
 
 to bake Steaks ihe French To make an Oatmeal Pud= 
 Mies “en ae ids ding, ib. 
 Exe Te. 
 
| cra nana? 4 
 
 To 0 ‘whe a an Ontmeal Pud- 
 ding boyled, 207 
 
 To make Oatueal Puddings : 
 
 “hs otherwife, of Fifh or hi 
 : blood, 208 
 To make white Puddings an 
 _ excellent way, 1b. 
 
 “To make an Italian Pud- 
 
 din Ley ‘ UE we ib. 
 ‘To make Metheglin, 209 
 How | to make Ipocrus, ib. 
 
 To Felly. Lobfters, Cra-filh, 
 
 Ae ON OF Lanes, "210 
 _. ‘To flew Crabs, ib. | 
 To force Crabs} 217 
 ~ Tomake Water Leach, ‘ib. { 
 
 To make a boyled Pudding 
 
 another way, _ 212 
 ‘Another way, ib. 
 (A baked Pudding after the 
 | SItalianfafhion, 213 
 To blanch Manchet in a 
 
 frying-pan, ie i 
 “Another Way, ib. 
 
 Toboyl Pigeoas the French 
 fafhion, £214 
 To boyl Mullet or Pike with 
 Oyfters, ib. 
 To "Ue Carps an te 
 
 Bite way to boyladi ib rr 
 Sreat Flounders, ~ ib. 
 
 ‘To make a Hah of Par- 
 tridges or Capons,. 216 
 ArareFrigafie, ib. 
 
 To make a Bisk, of Carps 
 
 VOL RS, ee RU ee bear Kiara: pa ? eet ae 
 , Suis s i ’ oes 
 
 nocher way to make them 
 
 vd ae ew oy Ry + RE ee x 445 
 A aie’ 7 ae ce) CES a tae whee 
 , 1 aNG ad Be = he 7 
 é c 
 
 The Table: * 
 
 
 
 ae ee ‘fetal fifls2 : 
 To drefs cis in the Spaniff 
 fafhion,- ~~ “216 
 
 To eggs in the Portu: 
 ib 
 
 _ gal fafhion, - 
 To .drefs eggs called “in 
 French Ala Hugenota 
 or the Proteftant way, 
 nh ee al 
 To dre[s eggs in falbion HA 
 
 Wades... 
 
 To drefs Poatch eggs, , a 
 To land eg upon roafts 
 221 
 An Mega way to et 
 ib, 
 
 To poet C eele-cakes, 224 
 
 To make Dow/fers,. . 1D. 
 How to make a congealea 
 meat tobe eaten cold,22 3 
 How to congeal A Turkey ey oF 
 Capos ib. 
 How to make [mall Piient 
 tofry for fir/t courfe, 244 
 How to rane rich Pancakes, 
 245 
 
 crip, ~ ibid. 
 How tofry aleg, breaft or 
 neck of Lamb, ibid. 
 How to make agreen Friga- 
 fie of Chickens, - . 226 
 A fryed meat in hafte for the 
 fecond courfe, ib. 
 How * to make a Pudding 
 will Whey, 2. ate 
 Bow 
 
 oi Taga sth ead € 
 

 
 
 ra forced meat, a difh of 
 | Collops, and a roaft meat, 
 | and a baked meat, of a 
  Legof Vealwith Some other 
 mall ingredients, — ib, 
 A Fridays: difh made with, 
 Barley, - P29" 
 For Friday, to-make a di 
 of fryed foales, §° 42 ue 
 
 Another ‘Friday or Lent | 
 ib, | How to make a Palate pie, 
 
 dif. 
 A ners role ae ie the. 
 
 The mare 
 
 
 
 beginning ef the ile 4 
 i 
 
 \ To glk a'made difh, 231, 
 
 An excellent vay mee 9 ! 
 broyl Eeles, 
 
 Hoy to butter a aifh of s: 
 with Anchovies, 5 
 
 How to fry a difh of C nes 
 
 How to broyl a leg of Park, 
 
 ibid. 
 Flow to roaft. the fata Colr. 
 lops,. : ibid. 
 
 433 
 
 
 
 ees ne rt) oe 
 o ec A 
 a Sh ie ; 
 p = 
 | 35 
 4 
 * 
 
 
 

 
 pes 
 
 
 
 . tt 
 oe ey - . 
 
 Nee ee a et SINGH TMrGS vs po 
 Suan rare aad Wott ‘dle Peceipts: for all 
 “manner of Breferyil heaGeney rig. and COMPS 
 
 22 — 
 
 
 
 
 eae. 
 me WAT 
 
 
 
 ‘ Swi oa a9 a 4 
 AO eee eat issbee aod . 
 ‘ +. lypag. 435i) ‘apreferve foe, is 
 
 
 
 ; Bea way, ib. ihc WAY. b. 
 Another way to preferve | Topreferve Chee | as 
 them Ua aay 236:| Another way, 244 
 | Topreferve Apricocks, ib. | Another way, ho a 
 ' Another way, — ib. | Topreferve pee 245 
 Another way to preferve | To preferve Rafpberries, ib. 
 
 them ripe, 237. Another way, - 246 
 
 _ To preferve Pippias rea; tb.) To preferve ion Pacis 
 | Topreferve Peers 238] | ib, 
 Another way for white Pip- \To preferve Oranges and. 
 
 pins, ib.!' Lemans 2 4 aD. 
 To prelerve Medlars  ib.| To preferve S aterion ‘roots, 
 
 
 
 
 
 . Te preferve Peaches, 239. 247 
 Aether} ways 1b.) Fo prefers red Rofe-leaves, 
 » Another ways Peele ib. 
 To preferve Quiafes, 240| To Prefer Enuls Campa- 
 : Another Way to preferve _ naroots, Bay es 
 , shem white or red,  ib.| ‘To preferve Ces — ib. 
 |. Topreferve Goof: berries; 1b.}-“Fo- preferve-Mulbervies, ib. 
 )Anotber way, 241] To preferve Eringo-roots 5 
 Another way, ib. 249 
 eae preferve Me es ‘To pe green Walrus, 
 Gee er ae Bat vafias, vibe 
 
 Re AA 4 Pa, ae ox ; a % 
 a3 y Rate We as aur NON ry 
 

 
 “ SE . oa vet 
 
 ib. “Authors, “ibid: 
 time to pha green | pag | 
 
 
 
 
 
 
 Coniferves: 
 
 a 1Onferte Barberres, T 0 ake sonferti of Straw 
 ey “pag.251 - berries, ib. - 
 Another way, | 1b. To make conferve of Prunes: 
 
 fo make Conferve of vi a or Damfins; 
 eis ee To make conferve of’ Red 
 ro make a Marmalade Of and Damask Rofes, 254° 
 uinfes, ae Ta conferve Cowflips, Ma- 
 
 Ta fi make ‘fer of Borage i - rigolds,Violers, Scabionss 
 ‘ib.| Sage, and Rofes,&c. 1b. 
 
 rc uae conferve of Rofe-. To make a Pomander, ib 
 mary flowers,” ib, | Another’ way’ ‘10 conferve 
 
 To 0 na conferve of Byglos Strawberries; °° DL 
 
 owers, ib: , To make tonferdve ca Cicho~ 3 
 To make aioe rolls for | ~ ry flowers,” ings Med 
 the Cough pax at 233 ip eh NR 
 
 
 
 
 
 
 
 ~ Sirrups.. ; EAs! 
 
 “O make {i rcp of Pom- Gillyflowers, | ibid . 
 al ro mde fr pags.255 To make fi rrep of Rofes ee 
 To make firrup of Ligid? if “pues! 
 
 SG | 
 
 To make fi irr up of Howe | of DamaskRofes, .\ ib. 
 hound, 
 
 To make {ivr up of Hyffop,i a 
 
 
 
 
 
 alltheyear, ° . 259 
 
 Tomake firrup of Violets, 237 To make firrup of C mle | 
 k 
 
 Another rare way; ibid., 
 To make firrup of. idle. 2 make firrup of Lemmons. 
 ib. 
 
 V1€S 5 
 
 | aides rod, fruits, ied ta orlier 
 
 Another oe to make fi i . 
 To keep your liquor of Role 7 
 
 ibid- — 
 
 ge ie fir “e Clove To make Lee of Maiden — 
 
 EAD: hair, 
 

 
 
 
 
 
 
 
 
 
 Boe) hair, MP a abide 
 a ‘hae fom fae 
 
 260 
 
 ? 
 
 
 
 oe 4 CEC. aha: Be 260% 
 Be To Candy. Borage flowers, 
 Abid. 
 
 Te Candy Rofemary. Panes | 
 ; Ta Ci and all forts of flowers 
 _. wfeerthe Spanilh.way,262 
 To make Manus Chrifti, ib. 
 To Candy.Goof-berrtes, ib, 
 
 
 
 
 
 
 
 ahh - ais é Where 
 
 Tot keep , 
 
 bog ge : > | Another way, 
 ee Ta c pis Pears, Plumbs, : 
 - -Apricocks, ‘to Took clear . ’ 
 
 
 
 
 
 ries all. th 
 
 “year, so to have them at al 
 
 “Chriftmas, 
 
 
 
 ~ Candying.-, ey! 
 
 To€ andy Eringorroes,, ib 
 | 564 
 To. ary Pippins, i eee ib 
 
 ‘To Candy R ofe-leaves a 
 
 natural, as if they ge 
 “omtrees, ~ ab 
 ts Candy all forts of Flow: 
 ers, Fruits and Spices 
 “the clear RockCandy26' 5 
 To Candy Marigolds i 
 Wedees , | ‘the. ~Spanifl 
 _Fafhion, Hr eed Ot de ib 
 To Canay all manner. 0 
 
 
 
 "Fp dry Apricocks, 2.03 _ flowers in their natura 
 e To ve Enula-Campa-| colours, «ae 
 | ag ae z oe Ta Candy Ginger, pido 
 re bas eS . pa 25 es ee ae 
 ° —~ 0 idk Pafte of Pippins re ee Pate f Ora 
 aa! A the Genoua faflion,| and Lemmons, . 1 
 fom ‘with leaves, fome | To make Pafte of Goof-ber. 
 Like. Plumbs, with fralks, Thy aoe ‘ 26; 
 -» and flones inthem, p.2.66 Hane PRE Ie 
 ; oan ay gk arts 
 a te 
 ye i ir ae 
 
Peery. The Mle, 
 ~ Certain old ufeful Traditions of Carving and 
 ee ee a OAWINR OCC. EL a a te 
 
 
 
 
 Tam of a Carver,p.268 | Break that Sareell, ib. 
 The Office of the Butler, | Atince that Plover, — 1b. :) 7 
 Paatler , Teoman of the A Siute, Hee OBES 
 
 ° 
 
 “Seller, and Eury, — ib. | Thigh that Woodcock, ib. 
 
 Of the Sewing of fifo. 272° Fromm the Feaft of Whitfun- 
 Ana 
 
 Service, b.| tide unto Midfummer,ib, 
 
 Of Carving of flefh, ib. From the Feaft of Saint 
 
 Service, 
 
 Sauce for many forts of fowls! — Michaelmas, - 282 
 and flefh. 275 . From the Feaft of Michael- 
 Of the Feafts and Service, mas, unto the Feaft of 
 from Ealter unto Whit- | | Chriltmas, ~ ab. 
 ee iid.) Sewing of Eith:-. 
 General directions for the i a Cuuttel SE 283. 4 
 
 _ Carving up of Fowl. Sehdconsen tt ae ae 
 Lift that Swan, 276 | Third Courfe, Mee ea 
 Rear that Goofe, ib. | Of Carving of Fifh, ib. is 
 To cut np a Turkey or Bu- ' Sauces of all fifh, 28§. 
 
 \ ftard, ik, hn a ae by Ne Ga excellent way for ma- 
 Difmember that Heron,278 | king Ipocrus, -- 286 
 Unbrace that Mallard, ib. Aa approved Receipt for a 
 Unlace that Coney, ib, | Confumption that bath 
 Sauce that Capon, = 279 long remained, iby 
 Allay that Pheafant, ib. | To coller Floundzrs, Dae I 
 Wing that Partridge, ib. | To roaf? a fhoulder of Adut- oe 
 Wing that Quail, —  ib.| tonin blood, ib. 
 Difplaythat Crane, ib. | To make a Portugal pie, ib, 
 Difmember that Heron,280 | To fiew aCarp, ee 258 
 Unioynt that Bittern, ib.| To make a Bacon Tart, 5 ee 
 Breakthat Egript, ib. | To make Vever Olly SON. 
 Untach that Curlew, ib.| Cheeze pott age, eee 
 
 Untach that Brew, Ab. 
 | RS? i ean ete 
 
 - ee Po er * ae ) i 
 
 } 
 
 
 
 ib.| John the Baptift, wato. ’ & 
 
 
 
 
 
4 
 Y 
 
 ‘ean et or. 
 a 3 
 
 
 

 
 estat Aobeeoeoeeedegee 
 
 PEPISELS HEDIS: SoHE SHE HHS PHYS 
 
 pu + oat 
 
 “The whole Body of 
 
 
 
 ‘DISSECTED. 
 
 BOOK 7 
 
 
 
 
 
 How to pickle Cowcumbers. 
 
 | Akeyour fmalleft Cowcumbers , or Gerkins, 
 : after Bartholomew-tyde, dip a cloth in beer, 
 
 -and rub them clean from the dirt, then puta — 
 
 ~ laying of Bay and Dill leafs in the bottom of 
 your Firkin or Pot, and a quantity of whole Pepper, 
 wo or three blades of Mace, and as many Cloves; then 
 
 lace a laying of Cowcumbers thereon; fo continue 
 
 vith your faid ingredients’ till your Pot or Firkin be 
 ull, then make a Liquor with fair water, and good ftare 
 f Dill to make it ftrong, with fo much falt as will bear 
 
 neg¢s; you may infufethe Dill, or youmay boy! ir, 
 
 mat let it be cold , then put it into your Cowcumbers ; 
 
 et this pickle continue to them almoft a fortnight, then 
 
 jour part away, and fillit up with white wine Vinegar, 
 0 fhail gous Cowcumbers be green and crifp, and n not 
 20 > four. ie 
 
 Bi ara sue 2) Wyre. (08 Host 
 
 ; vin vis oe 
 ’ il Va ee 24 
 Gay *y é 
 
 
 
 Po ee 
 be ee elie iat 2 ie 
 
a 
 
 “The side le Boa y ¢ f Cao ke ! y Yi fiathes 
 iy ii 2 . 
 _ How to pickle Bbarons. a ie 
 
 bi £2 hap ds. Cy. Q ae ¥ 
 pest abuthelhof Muthtoms, blanch them id 
 crown, barb them beneath, if they are new, they 
 “look as redas a Cherry; ifold; black ; this being done, 
 _ throw them intoa pan’ of of boyling water,then take them 
 forthland lét thent drain ; ‘when they are cold, put chem 
 up into your Pot or Glafs, put theretd Cloves, Mace, 
 Ginger, Nutmeggs, whole Pepper, then take white- 
 wine, a little Vinegar, with a little quantity of fale, f 
 pour the ‘Liquor into your Mufhroms , and ftop them 
 clofefor your ufe all the year. . CVE 
 
 port emt ie Ce 
 
 To pickle t the tops.of Elder. oo) 
 
 Reak thetops of your young fprouts of Elder, in 
 March or April, having a. quantity thereof broke 
 
 in pieces fix inches long; boy! them in water halfa dozen 
 _ walrns,then pour chem out into your Sieve or Collinder, 
 and letthemdrain, then prepare a pickle of wine or 
 beers putthereto alittle falt, and-a little bruifed Pep- 
 per: ff put them i into the tid id: pickle, si “ite ney ; 
 A good fallet. ‘ | eee a 
 
 __To pickle. E Ider-buds i it Match: before yh tree enn 
 
 | WAving gathered what quantity you. pleafe before 
 SOD they are full blown , and, ‘put them into wine= 
 vinegar, they area good fallet. If in cafe they are full 
 blown, ‘as in June, they ferve to. make ftrong. Elder= 
 vinegar sand themfelves no fallet:: This Minna is good 
 “£0 inal fauce for divetsfortsofmeati.co6!) 0. wh 
 Se pickle Clove-Gilly flowers. 
 
 wis you have picked a good quantity of 
 Gilly- flowers , mingle half white-wine and 
 _ half Vinegar together , with fo much white fagar as 
 willmake them {weet and pane fo Put your lee : 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 bs 
 
 ices a 
 

 
 
 it re nT gt 
 fe Body o 
 yey G 
 
 flowers in, with a few Cloves, which-is a good fallety 
 and the liquor thereof will ferve or Lears for fweetand 
 
 
 
 
 
 
 fharp Boyled mears, or baked meats, 
 
 SIGHS TOU Dh 
 THe they are wathed | and cut in pieces fix 
 
 re eae & is oad bik @ ble 
 Betis a oe To pickle 
 
 asd 
 fi 
 
 
 
 
 
 D Van 
 
 ae ro Guo 12 40 eee 
 Ri sa ae “ Bas, 
 Ar 7 4 
 xs | 3 
 sion a 
 cia 
 
 fo thiches long, boylthem with water ‘and falr< 
 
 a dozen walms ; when they are taken up, drained,and 
 
 cold, let your pickle beftale beer ,.and wine-vinegar ; 
 add a handful of faltthereunto, and put them up into 
 your veffel, ‘and ftop them up clofe, and they will keep 
 to the Spring following. Se en eee ee 
 phOw & Ate tY TAUAP Ovi > ; as . 
 gi) pos o To. pickle Artichokes...) 5. 
 Ake your Artichokes-before they are over-grown,’ 
 L orroofull of firings, and when\they are pared 
 round, that nothing is left bur the bottom, boylthem 
 till they Be indifferent tender, but not full boyled, take — 
 themup, ler them becold, then rake good ftale-beer, 
 
 
 
 and white-Wite, with 2 great quantity of wholePepper, 
 
 fo put them up into abarrel, with a'fmall quantity of 
 fale; keep them clofe , and they will not be four, it — 
 will férve for baked meats, and boyled: meats , all the’ 
 Winter, ~ a 
 
 To pickle the tops ff Turnips. me 
 
 Ake the tops of young Turnips, cutoffthe fuper- 
 T fluous branches ,or leaves when your water boyles 
 put themin, and let them boy] till they are indifferent 
 render; then takethemout, and fet them drain, and 
 put them into a pickle of white-wine Vinegar and falc. 
 _ The fame manner may you pickle the fprours of — 
 wp FD but takea care you donot over-boy! — 
 been oa) Ol ot Ons roe re RL 
 
 
 
 
 

 
 
 
 : j ne Hel your Barbariesa are picked from the jeayn ine 
 
 ae to, Garnifh your boyd meats , » or rig in. 
 Bas Winter. 1 > iF 
 
 ES Hy  £ aay de ae 
 12k -@ " A ye >, 
 
 ¢ By Yo piekle Babi a HOTT | ee 3 
 
 clufters, about Michaelmas ; or when. they are. 
 - ripe, let your water boyl, and give them half a dozen 
 
 ie walms; let your pickle be of white-wine and Vinegar, 
 
 BOE, F009 thar Pe fo put them up for your ufe. . a 
 bate To piekle Sampier green. iy * 4 
 
 “T ‘Ake cone ‘Sampier freth from the Rock, and cone 
  :itinwater. and fale, when. you have occafion to, 
 -nfe thereof, take what quantity you pleafe., and 
 ~ throwit into boyling water ; although before it had 
 * loft its colour, fix or feven, walms will make it green, 
 ~ draini it, cool it, and put it into a pickle of Vinegar for. 
 
 
 
 ya ~ your prefent ufe ; otherwife you may firft boyl. ic in: 
 
 _ goodftore of water and falt, and — itin the fame li- 
 oe but the frit: way Is the beft. 
 
 \ fe pickle falks of Theffell or Sherdowns. Lf hae % 
 
 aN March or A pril,’ there is Thefell runs up one an. 
 Artichoke ; the root thereof is like to the bottom 
 ofan Artichoke ; ay root and {talk being peeled, and. 
 boyled in, water and falt, you. may, pickle them in 
 white-wine ; it will ferve either for baked, or.boyled, 
 meats, or elfe to be ordered and fent' to the table., as. 
 Artichokes. 
 
 We race. z A 
 
 ’ Wy . ™ bc - 
 ‘ { any 
 
 % a oH ee 
 
 
 
 “2 
 

 
 Wt " Topielle Red wap oT, 
 
 oye: dowith this, 43 ‘you do! yout! Turnips, 
 ye. ‘ot fprouts of Cabbage; it Sieg iferye for ’a hot 
 alle ae el | FOI Uh wtih Hi mod) 24 
 OM As 7 Rous sd wonumal ago lit 
 
 bai god acta shirstar na vows 
 
 Our Taragern being tripped from’ ne ftalk, put it 
 into your Glafs or Veffel, and Jet your pickle 
 ye half whice-wine pes “Vinegar gto keep it for 
 your fey Will bB3- YS. GO A WBOY 1 (OG 
 
 To pick Cow/lips. TAQSTIV: SU Bagg 
 
 ry are only. to be pickled ‘with mae and 
 eSagar.” “ 20" 
 
 7 a0 il ivi His 
 
 To sy 2 Peanel or Bile. ert bie 
 
 ‘e your water boyl., then recog hae young - 
 Fennell tyed up inbunches, half a dozen walms 
 will-be Sain drain ity’ and let yous ae bo ve 
 negar, © 
 
 | 
 
 Ta pice Red Chbbage: apg 
 
 “Ake your c clofe-leav’d Red- Cabbage, and cutitin 
 quarters, and when your liquor boyls, give it 
 1 deel walms, and pickle it in Claret-wine Vinegar ; 
 you may’ put into it your Beet-roots boyled, and your 
 Turnips ‘half-boyled;’ it will all ferve both for gar- 
 nifhing and fallet; for your Turnips thereby fhall be 
 lyedinto a ctimfon colour ;: a handfom, gathilhing: to 
 the eye. | 
 
 oe pickle” aa Roleil ; 
 
 ‘Our BardockRoor being {craped and half- boyled, 
 pickle them with half white-wine , half ‘Vinegar, 
 with a little Pepper and Salt, and when you will make 
 ule of them, flicechemthin, B 3 To 
 
 
 

 
 i Seas Bae: 
 ” tayicthcomendsadieatl Pill, 
 
 : Dig being boyled with Vinegar and Sager ut 
 e “% cthem up intoithe fame pickle ; youmuftob 2 
 
 % cut themin fmall long thongs, the length e he 
 Pill of your Lemmon being pared ; - itis an handfome 
 | favoury Winter-fallet ; thefe ouglit to be firft boyled in 
 
 water, beforeyou boy! them in, Sugaten oT yy° y 
 fe aaah A aN Se : Ts pickle Alpe Rive.” ; hh Anh 
 
 N32 > 3F 1. Va } ne 
 
 Ee Bor your. Athen Key esin water, and let hele 
 be Vinegar. “Shes ie 
 
 wD sith 
 
 : aay (he pickle civtas od Ende, : 
 
 : ye ‘mutt give your Endive a feald tie oan of 
 
 " boyling water, and pickle it pith half white-wine 
 “a half’ vines 
 
 ot To pickle chee Se gh in 
 
 tsar y 
 
 Yon laf give your. Charnell:two. or r shree, line 
 in boyling water ; the Biche mutt be only, with 
 
 x ae Wiasene, 
 
 
 
 cP pice Quine. saat ia 
 
 TP Ake your a Quincesy and core them Lay your 
 “~ boringtirons or fcoop ;‘ rake the wort. of your 
 Quinces, and cut them to pieces, and Doyl: ‘yourncore: 
 _ or pieces inyour pan ofliquor, {9 that you, make. the 
 liquor ftrong, then boy! your Quinces prepared to 
 pickle, .tillthey may be fuppofed a quarter boyled , 
 then {train out your liquor with your hair-fieye, or 
 firainer, and puta {mall. quantity of falt, add thereto 
 fome firong beer, and auf up } ui Quinces whole in 
 your Veflel or Pot, and, bani in fome aa lsoh as : 
 tnd em clofe oF : Uist dain mods abies fi 
 
 
 
 A 
 Pe. en 
 s 
 
 
 
 A 3 LEH 
 igre ' Ko ae ataaiie J 
 
Es et rice Me, 
 
 ol ae 
 s dlori yg? 
 ECLES 
 i ’ i) 
 . fs 
 
 a 
 
 
 
 a vikle Podebieroaie. i EU qo x,’ 
 
 Tis isa a lord baie but full of Rories, fome ‘call fen. 
 e Services, or Hipps : Your, pickle is beer-vi +) 
 nd alittle Sugar; you muft give them three'or 
 valms; butif they are full TAPES, a are to out them) 
 aw as they ae a ok. o240upht 
 
 To pickle a? Ea 
 
 yur your Broom-buds into little Fignen Baggs , tye 
 them up clofe, make pickle of Bay-fale’ and Wa- 
 er, being boyled, togerher, fo that it will bear an 883 
 when itis cold, putirinto your Veflel or Pot, to your 
 yaggs of Broom. buds, keep it clofe ftopti, and fer it 
 yeuntil it looks black, thift it again once or twice} un! 
 ilit change to a bright or’ green colour , afterwards 
 ‘ake it out, and-boylit, as your occafion calls-for ; rand. 
 pickle it in Vinegar. Te will keep anioneth of rwoy * 
 
 To pickle Bog-berries. - 
 
 B™ up fome Vinegar and Sugar together ang 
 pouritin , being hot, into ‘your Por or’ Veflel 
 where your Bog- berries are : And'they will ferve to 
 ss arnifh your difhes all the Winter; you may do the 
 
 ke to pickle Hogg hans; only boy! ink = if ia & 
 are not ripe. 
 
 
 
 ca pickle Grapes. 
 
 L's not your Grapes be fully ripe; their pickle i 
 white-wine and a little Sugar. 
 
 To pickle Redand White Currans. 
 
 Ake Wiioesiae and white-wine, with fo much’ Sug ar 
 ~ saswill make it pretty fweet, then take your’ 
 or White Currans,:being not fully ripe, and give them 
 one walm,. fo,cover them over with ‘the faid pickle ; 
 
 ages tag too tr 
 
 ‘Keeping them alwayes u under liquor. ee Te 
 
 
 

 
 
 
 
 4, Gh ne ied, a 
 Sue ag ¥ 
 he $ a 
 
 se 4 Te 0 pickle E pstie or. many Hii ee: , ay Wy? in od: Spring: 
 fe _ that uferh to ) ferve for Spring-fallets. | Amd 
 
 an rive them one or two walms with’ Vinegar.” Salr, 
 
 I -whole Pepper, long Mace ; anda Lemmon: Pill) 
 curin pieces, then:drain them, and let the Buds and the! 
 Liquor cool feverally ; afterwards put them in a Potsy 
 
 ayy? 
 ree 4 
 
 
 
 and cover them with your pickle. . ; » LP et | 
 To pickle Cabbage-fralks. Fe, ee 
 
 A Bont Michaelmas you may take your’ ‘Cabbage 
 ftalks, an handful or more from the Cabbage 5 
 oxfo-far as the pith is good’; fhave off the out-fide, 
 and.cat themin quarters, halfboyl them in water and’ 
 falt, then cut the pith from the outward pill, and pickle 
 it in white-wine, alittle ftale beer, bruifed Pepper, large 
 Mace, afew Fennel-feeds and falr baat flice outs 
 this with your pickledfallets, ©. - © fs - oe 
 
 To. pickle Shampinnions. cea ; 
 
 V7-0u: snnft givethem two or three walms ; and pickle 
 them. in white-wine Vinegar , bruifed ini 
 otal Salt, with a little large Mace, 
 
 
 
 Perle S. 
 
 Te your water boy! with a litrle falt , throw it’ in? 
 and let it havethree or four walms , put it forth’ 
 -. into aCuliender ; when itis cold, pickle it in whites 
 wine and Vinegar with a. litle wees 7 an large 
 Mace. ~ . ae 
 
 To pickle the ‘alls if March: Mallows. ! 
 
 : py Ene latter end of AZarch, andin April, your flalks 
 
 will beas big asa childs finger, youmay gather of 
 them the ¢ quantity of a bufhel more or lefs, break them 
 alent about pre or a Fone and ‘pill ‘off the 
 
 ot ot 4 Ve 
 ‘h uke OF Lies as eh: } 
 
 }, OP ee | Ta pickle Sleep-at-noon. 4 ‘i Lape 
 
 
 

 
 net dire Ps ee ac Dick ARSE a oy a git Ala GaP en 8 YM el 2 aa 
 Dns ae as wii orn ets Pee Mee to) oes FS a. 
 at whole Bod of Cookery Diffetted. aos 
 
 
 
 Ps sme we ag ie a o i hye ; “a “kc gc 
 yutward peel, and when your pan boyls with water and 
 
 in handful of fale, pur themin, and letthem have five 
 yr fix walms, then rake them up with your Scummer, - 
 ind lay them a draining until they are cold , and- make — 
 your pickle with ftale beer, fome Vinegar, grofs Pep- 
 yer, andan handful of falt,; when they are pilled “as 
 iforefaid, you may-take an handful ofthem, and eaven 
 hem at'the ends,“ and‘curthem as round as you can 
 ibout the bignefs of a Peafe ; thusdo until youhave cur 
 1 good difh of them, then lay ona skillet of water, and 
 et it boy! with fome beaten Pepper tyed ina rage ; put 
 hem in, andJecthem boy! quick, (as you do Peafe) 
 when they are enough, put them into a Cullender, let 
 hewater drain frem them,putthem in a dith with fweet - 
 mutter, and-tofs them up together ; difh them after the 
 nanner of Peafe, with Pepper and Salt onthe difh brims: 
 And they differ very little in their tafe from Peafe , 
 herefore fome call them AZarch Peale. ' = 
 
 omer °° Ta piokle Alexander- Buds. | 
 T Ake Alexander-Buds before they begin to run to 
 ~. feed, takeofftheir loofe leaves and top, fo that 
 hebudmay be firm, cut part of the root to it, let, 
 hem be half-boyledin water andfalr, then put tiem, 
 rom the liquor, and when they are cold, pickle them 
 vith Vinegar, falr, and a little ftale beer ; when you 
 
 aw 
 
 ; ? 
 
 lifh them up, you muft flit them in the middle. 
 
 aired e To pickle Afallagatoons. 
 pei muft take them before they are ripe, fo that 
 ~ with a knife you may fplic chem through theftone, 
 hen take half fo much Sugar as they weigh, and put it 
 nas much water as will boy! them up, and when your 
 ugar and water boyls well, fcumit, and putin your 
 Aallagatoons with their skin-fide downward , and let 
 hem fimper, but not boyl up; after this manner you 
 

 
 
 do Peaches and tipi aonsnpen I hoes 
 “at do in halves, pickle. nb the faid pickle as 
 ie boy). them, this will. Aesestign the garnilhing of 
 begat 1 ae eh nied cue eeeei a Birt ti 
 In thefe varieties, ne pickles, ‘you: have matter fuffici- 
 ent to make Grand-fallets for the winter, as alfo for the 
 Summer, being many times defied, for many of: them 
 are. aii wholfom and Cordiah fos the: PO mMACK vs 
 
 , aah t i yg ae chenille 
 aii} ee : . Ay ee to is a ee oe rer pee ares oe ay: 
 - a wt 
 
 
 
 BPES SO ay hw bee ot 21) VRE ewe se ee i Sicstiy. i> LP RESe al A See 
 : r . - BA os } 
 
 oa ott ‘ i aawlhss me See he) 
 17%: '; ; a ee on avay BO Eg 
 4 x we % , 4 
 ; ‘ ‘ . wi 
 
 t tad we " Le a ¢ js , Fee ay nd 
 
 
 
 el ay to po Pickée and Coller alt manner te E lf 
 AN AT Cole and Some Brawn. oh iad 
 
 or 4 Our Brawn being fcalded & boned, “of, eat lide 
 you may make three handfom-Collers,the neck 
 Coller the theald Coller,8 fo the fide or flank 
 Coller ;..if your: Brawn ‘be very fat, you may 
 make alfo the gammon Coller behind, otherwile boylL.it 
 and: fowce it, this being watered two dayes, thifted three 
 or fourtimes aday, & ftill kept feraped, then wath i 
 out, and fqueeze out the blood,” and dry it with clothes 
 wheni it isvery dry, fprinkle on falesfo begin at ee belly 
 ‘wind it up ito Collers,but in cafe’ you can, ftoemore 
 fleth in the Hanck,or in the Coiler;3 syoumay ¢ cut it i 
 other places where there is too much,or from the ‘Gan 
 mon;this being bound up, asyouwill/bind up a trunk 
 with all the ftrength that can be, obtained , put it in i 
 
 
 
 Furnace or Copper; when it boyls.feum it, you 
 be careful it be kept full of liquor, and. continually’ ‘fout 
 tned for the fpace of fix hours, then try st with ahs 
 one if it be very tender , cool your’ Boyler byta 
 away your : fire, “and. filling of irconftantly, wit 
 eaten fo fhall Bay? Bra be wal s but ie 
 
 aes 
 . ® 
 ‘ 
 
 
 

 
 
 
 ands,.o Bilerints lguor,i it will be rea one Car om 
 | ) your Bra vn,and fer irup on the end, -on.a board, 
 our Sowces rink ought to be beer brewed on purpofe; 
 aif it be of the honfe beer, then boy! a pan of water, 
 Irow shee a peck of wheaten bran and let it boyl, 
 Fan Litthorough a hair fieve, and throw in ewo hand- 
 “of alt, fo mix it with your beer aforefaid, and 
 ywee your Brawn therein; -youmay takehalfa ‘peck | 
 white flower of Oatmeal, and mix it with fome li- 
 mor, and run.it through your hair fieve, and. it will 
 aufe your fowce'to be white : Milk and Whey i is ufed 
 athis cafe; bua your Milk will not keep fo long;you 
 lay. put both, inthe boyling thereof ; it-will caufeic 
 » boyl white ; keep your fowce Brawn clofe covered, 
 nd when it begins tobefour,you may renewit at your ! 
 afore, wit 6 SA of frefh. liquor. Biber: 4 é 
 
 ea $1 ‘To Coller Vemfon. re <a 
 
 “Ake y your ‘Venifon and cut it fit to be Vietieredi or 
 at into your Pot, it being fomerhing deep, 
 ra A cop er, fo thar you may make about three Col- 
 1s Of a large fide, or hanch; feafon your Venifon 
 being larded before } with Pepper, a little’ Cloves, 
 lace, Nutmeg, and as much fale as will turn your Spi- 
 a5 ; grayilh ; then roul up your Collers, put them into 
 our Pot, » ‘pur utter thereunto, fo cover over your 
 ot with fome courfe pafte made a purpofe; this will 
 sk four or five. hours baking, draw them out of the 
 ven, and let-them ftand until. they are cold, then 
 ay you.take off your lid, andtake out your Venifon 
 hole, pour away your ae and make clean your 
 of, puta little clarified butter in the bottom thereof, 
 fe ut your Coller in again, and fill it up with clas 
 fied butter, foput on your lid, with afheet ofbrown . 
 aper tyed over it; this way: fhall you keep Venifon a 
 reson Ina area f feaft you may break three of 
 your . 
 
 
 
 
 
 
 
 Shatin i DES) le anton Scanian ita 
 UT ees yas 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 butter round. about with bay-leaves and’ a’branch olf 
 bayes on the top of each Coller; in your commondyet 
 _ one is enough fora difh, but you muft break your po 
 otherwife your butter will not come forthwhole’with| 
 _ it; you mutt alfo dip your pot in’ hot watef to loofen| 
 your butter from the fides. ‘This is as ‘rich and ‘honow} 
 rable ‘afecond-courfe difh, ‘as your Brawn is for the 
 fir: you may alfo if you pleafe, fliceit out of you 
 - pots at your pleafure: The fame way may you'do 'with} 
 Venifon baked in Rye-dough ; that ‘is, Takeout alll} 
 your’ Venifon when it is baked; ferape ut all ‘your : 
 , Sravie and yelly out of your bottom and fides of yout 
 pie, pour in clarified butter; ‘place in your! Veniifon ‘as 
 gain, and cover it over with clarified butter, then put on 
 your lid in its place ; it will congeal to’ the clarified 
 butter, thac none can tell that ever it was cut’s’ bur you 
 _ muft remember to lard all this Venifon; beforeyou Col- 
 ler it, or put it in your baked mear. | of tape) Lg 
 
 Ad te ee Poe Sa bad! 
 . Pe park . a eS 
 
 g. 
 ws 
 - . 
 
 ECO ae 
 
  esv0lDsirnl a, Be Coller Beef Redad bobini soiod% 
 open a good flank of Beef,and cur out-a Coller three 
 
 ~B ° quarters of a yard long, and almoft half a'yard 
 broad, then take a {mall quantity of Cutehenele pre 
 pared, anda little Allum :.put this into the value ofa 
 
 _ pinr of Red Wine,then feafon your Beef with Salt-perer 
 Salt, and put it into aBoul or Tray, with your afores 
 faid wine, ‘mix it all well together; and let it lye four 
 and twenty hours ;’ thea feafon your Beef with a hand- 
 fal of fweet herbs minced, two Nutmegs, ‘with a little 
 Cloves and Mace beaten,and 4 quantity of fimall Pepper, 
 not to bedifcerned ; fo Coller up your Beefand bind ie 
 
 ’ with your Tape; if youhave a pot high enough, you 
 may bakeir, put a little liquor therein,otherwaies you 
 
 ad € fe 
 
 x thy HM ae 
 ae i Pe ee 
 
 
 

 
 
 
 Ta tg eat See ~ AER UR ITs: AMS ERI Tag ie tel: 5 Rae 
 wy boylirinPomp water witha foft fire; whenit is 
 
 
 
 
 Id put it into your pickle, being of white-wine,ftrong 
 oth, and Vinegar,with a little falt, if the Coller betoo 
 sthyotherwife you need put none; When you go to difh 
 is at a feaft,you may cut it into four Collers; it will be. 
 alovely red} ftick ic with bay leaves, and garnifh 
 yur difh with flowers and green : You may alfocut 
 any difhes of your Coller in flices, it will be an hand- 
 me fervice for your fecond courfe. : | 
 
 To Coller Veal. 
 
 mAkea breaft of Veal and bone him, and beat him 
 {quare, fitting to be Collered, foak himwell ia 
 veral waters,tillall che blood is foaked our, thentake 
 mand dry him, and feafon ham with beaten: Cloves, 
 ace,Nuimeg and Ginger,put a handful of fweet herbs, 
 out a {fpoonful of falc, ftrow this all over it,then have 
 yur flices of fine thin fat bacon, feafoned witha little 
 ge and Pepper dip each piece inthe yolks of Eggs, 
 darder allover your Veal,fo begin at the neck end,.. 
 
 d roul it up intova faft Coller,bind it upfaftwith Tape, ~ 
 
 boylit with your bones,witha faggot of {weet herbs, 
 ep it conflantly fcummed, till it is boyled, then pat 
 into your fowling-pan with the fame broth, adding 
 me Vinegar and Salt thereto, withfome large Mace ; 
 nen youferve itup, you may cut itin chin flices, and 
 la great difh, and garnifh it with flowers, and ferve, 
 forthe firft courfe. I i 
 
 To Coller Pig. GB)” Se 
 
 Our Pigg being fplit and and boned, and foaked 
 _ wellin feveral waters, dry it,feafonit with Cloves; 
 ace Nutmeg,Ginger, a litrle quantity of Pepper, with 
 landful of {weer herbs, and fage, about a {poonful of 
 It; all this being mixed, caft them on both fides of 
 ur Pigg ; then Coller it clofe, beginning at the all 
 
 # 
 
 q VW + 
 AO > j apap aoe 
 i yah Me” + . ‘ * 
 a ek te ke op) 4 . 
 q y Tih * -— =" ~ 2] 
 
Cae SEPM a 
 — ‘and)bind it 
 
 
 
 
 up: wath ic clean from the Kerbs;and pur 
 a boyling in fair water, Keep it conftantly feummed 
 when it ismore than halfboyled,put ima faggdvof fiver 
 herbs, fome large Mace, a'race or two: of Ginger fliced 
 with half pint of Vinegar, and @ piecevof Izenglafs;o 
 at léaftboyl your Izenglafs: oe fo muc 
 of it that you intend rojelly ; The Pigg being boyled 
 purit forth into your Veflel or pan, take away the toy 
 and the bottom of your broth or jelly,mele ir,and pow 
 it coyour pigg again, dith up you.Pigg, when you ar 
 ready, cut your Coller into three or four, and dith th 
 head inthe middle, onthe top of them, withan ap 
 in his mouth, beat yourjelly, and garnifh your Pig 
 and difh with flices and gobbets(with fome flices on th 
 back ) as alfo with flowers and! Bay-leaves,. a 
 alias tas ee anette aaa 
 7 Oa may take a piece of Pork out of the fide, as yor 
 B did before of Brawn; beifig watered all night am 
 well {queezed from’ the' blood; feafoned with a goo 
 handful of Sage, {weet Margerom, ‘Time and’ Parfle 
 minced together very fmall; then having cur out of 
 fillet of Veal fo many thin Collops,hacke with' the bae 
 of a knife, and wafhed over with yolks of éggs; cove 
 your faid Coller, with your eggy fide of your Vee 
 downards, then waflr over your Veal on the’ uppe 
 fide with eggs, and throw on your feafoning, with f 
 much Salt as you may imagine may feafon it;and it wi 
 congeal together by reafon of theeggs : fo Coller ii 
 and bind it up, and when it is boyled, Sowce it wit 
 fome of the faid liquor, and a little Vinegar, beate 
 Pepper and Ginger : You may flice a Coller theret 
 when you difh ir; it will fillrhree or four great difht 
 or chargers, ot youmay fend it up ina’ Coller 3 Ba 
 nifh about your dith with fage and flowets, ' and {ti 
 your Pork with Bay-leavésjor Rofematy and Flowet 
 
 i ae nga [7 Wt 
 me een ee, 
 Sb Ol @ 7 fe : 
 re VA eee, ee raf 
 
 
 
 
 

 
 y of Cookery Diffetted. — 
 loColler Mutton, — 
 
 
 
 mt 
 
 we very well. in water from all the blood, it being 
 lryed and {pread abroad, feafon it with an Onion, a 
 ittle Sampier, afew Capers, a pickle Cowcumber, add 
 0 ita little Time; all this being {mall minced toge= 
 her; throw it on your meat, with Pepper, Cloves; 
 Mace, alittle Ginger and Salt, with fome pieces: of 
 Anchoves all over; fprinkle a top thereof with your 
 eather; theyolk of anegg, then wind up your Coller 
 xceeding clofe, and boy! ic with water and falt, with 
 faggot-or two of fweet herbs you may cut a neck 
 n five or fix pieces, and lard it with Lemmon-pill and. 
 joyl with ic, thus youmay do with your Chines alfo ; 
 mut if you Sowceyour Chines, you mutt lard. them 
 vith bacon, being boyled, put Vinegat into the liquor s 
 Chis will alfo ferve for a hot boyled meat, the learbe- — 
 ng made as you fhall fee in the hor boyled meats; if 
 
 youfend it up cold, you may cut itinto fo many flices; 
 is youhave larded pieces ; put the higheft CoHer in the 
 niddle,then garnifh your difh with Sampier or Capers; 
 
 ’ 
 
 your meat with Lemmon. sits 
 ii To Coker Goats-flefh. 
 
 T Ake your Goats flefh, breaft or neck, bone it, cut 
 ~ it, and beat it out as thin at one place as another, 
 eafomit with Pepper, Salt, forme Cloves, Mace,a lirele 
 Time, fweet Margerom, Winter-Savory, and Ginger 
 yeacen; Coller ir, bind it, and bake iv ina Pot, puta 
 int of white-wine and {trong broth thereto, when it is 
 yaked,add more wineto the liquor,cut irin the middle, 
 ind let itlyein the pickle, fo you may fend it up in 
 lices, or how you plegfe. ~ : 
 er Ft 
 
 Te 
 
 iy 
 at | 
 
4 
 
 oh 
 
 SL Staab re. Ol Rati i Bias. a3 
 
 . ae  Theiwhole Body y of | Cooks by. Viffe ty 
 
 
 
 
 5 e 
 , e 
 ’ 
 
 “Fo Caller: eae. rm Dis, a 
 
 BG your: Gé&i: and cut ‘them fgets fit Petr bt be 
 
 Collered, let them foak one night in their fea- 
 foning , it being Cloves’ and Mace, Pepper. ‘a 
 Salt, fo inthe morning take it forth vand put fmall 
 
 - pieces of Anchoves all over, and ‘Weitphalie bacor 
 minced, thenroulit up, as aforelaid,, and boyl ‘ic’ if 
 
 ftrong broth ; with’a little whole Pepper and lar 
 Mace, pickle them in the fame liquor; when: you’ me 
 them, cut themin halves, then the two fides will ftand 
 upwards, difh them up, garnifh ai brims of: the ets Me. 
 with Weltphalie bacon minced. 
 
 To Coller Swan. ig! Aa 
 
 Bo your Swan,’ and partthe two 0 fides, fealor i 
 as the Geefe aforefaid, only inftead of the Weft 
 phalie Baconand Anchoves,take thin flices of fat bacon 
 almoft the breadth of the fides; feafonthem with fmal 
 Pepper and Sage minced, and dip them into yolks o: 
 eggs, andfo lay themon upomthe fides of your: Swan 
 and-roul them up inte Collers ; let your pickleas afore. 
 faid, be as to the Geefe , . boyl the head to fet upor 
 
 S 
 
 your Collersin the. middle of yourdifhsx° ou Lupy 
 ToColler Brand Geefe or Wiggens. Abies. 
 
 O as you did by'your Geefe before, only’ adc 
 ‘thereto’ an Onion or two, before you: have 
 Collered it; this will all ferve for fecond courfe, in caf 
 you want number of difhes, or elfe 7 may ule “_ 
 for the firft courfe. 
 By the fame rule you may do any other ra accor 
 ding to their nature in nthe time ove tp 1 Rhea 
 
 ihe ¥ . a. F F { 
 

 
 
 _ 
 
 : 
 
 sega bid BO OKinbL Laie 
 
 
 
 ie Lee Chie 8 ii 
 To Sowce, Picklé, or Marble Fifh. 
 M ef e,  ABO To Coller Eeles. dios 
 
 ’—g-* Ake your greateft Eele,.and cover it well with 
 7 # fale, fplic ic down the back clofe to the bone, 
 then cutour the bone, as bare as you can, 
 _ wath them and dry them well, and lay them 
 ipona dreffer-board ftrowed with falr, that he may not 
 lip when you goto Coller him, thentakea handful of 
 ninced Oyfters, witha little Time , fweet-Margerom, 
 Vinter-favory,-one Onion minced fmall, then fome 
 Nutmegs, Clovesand Mace beaten {mall; allthis being 
 ningled, ftrow.it on the infide of your Eeles;, the falc 
 hat-lyes on the flippery fide of the Eele,will be enough 
 o feafon it; ifnot, add fomemorethereunto, fo roul 
 hem up clofe, and bind them with Tape, boyl them 
 nfair water.and falt, with alittle Vinegar, a faggot or 
 
 
 
 wo of {weer herbs, and two or three whole Onions, — 
 
 nd fliced Ginger, let that be your pickle; thén at 
 ‘our pleafure, you may ferve. them up to the Table, 
 arnifhthem with Fennel and flowers, as you fee, good. 
 
 To Sowce ‘4 Tench, tobe ferved in jelly. 
 
 [Ake aTench, and fplit him down the back , only 
 
 ~ cut off the head whole, when you have wafhed 
 hem clean from the blood, boy! them up with white- 
 ine, water, Vinegar and falt, with large Mace, fliced 
 singer, Nutmegs, flices of Lemmon, fo let themboyl 
 ino more liquor than will cover them, and keep them 
 ownunder liquor with a difh or plate; when he is 
 oyled, take him up eee fcummer, and lay him 
 
 lise alee ate SE ee, in 
 
 a een ts | tos 
 
 , E ry Ye bo le Body of Cookery Diffecte a. vies he 17 * 
 Girt Drrer usc er . pss aes 
 
385) Thestbole Badly of Cockery. 
 
 the ftrength ofthe ith, then boy] a piece of Izenglafs, Sy) 
 
 ) Ger, , Nutmeg, large Mace’ “and whole Pepper’, ‘then a row: 
 
 | ite fake manner you may ufe for Tuber; Breme , or 
 
 Ta Marble Sows, Plaice, FE iM Mr s melts, or any wh 
 
 fliced Nutmeg, large Mace ;. and who sei 9 and” 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 in the difhthac you intend soictoae him up in; | 
 take all the chine bones from the back , ae Tek them 
 onthe fifh, and take.a quantity of the faid liquor, and. 
 put it onthe fire again ; and in cafe it will not jelly by 
 
 till you find it comes to ajelly ; fo letit Rand vill it is, 
 
 almoft cold, that it will but run, then pour it over your 
 
 fith into the difh, you may keep fome to beat ; for tlie 
 
 SainiMing of | your difh, you may thince Sives/and’ Tad 
 
 rasof topether; and Rraw the brims of, your: dith 7 
 your iff, if you pleafe when you ferid it up ; 5: 
 
 Perch; OF ary orfiet Git sp ri 49 havewa‘defive to: ferve 
 up inyelly., Psa pre elt 
 se aneg To pickle S lop leet or. cP i saniaal nee | 
 
 os Ake Your large’ ‘Smeltsy and being gel lay them 
 aL °inapan, on them atow of Lemmons ; flice Gin! 
 
 
 
 of Sineltss fo continue till! chey!are'placed, then put'co? 
 them whitt-wine Vinegar’, and falt, ‘arid bay-leaves*a! 
 top ; ‘but if you would pickle them Red “your pickle! 
 mutt be'Red wine; well iningled with cutehenele ; t 
 
 will be readyin a week after’ they aitpickled ; ‘pare 
 th-m fn halves, as you do Annchoves}'and difh' them up yt 
 ftrow. upon them Lenimon. cut fquare ‘like dice’ , 5» witht 
 Broom-buds and Barberries, fo pour it upon them; sean 
 nifh them with fliced Lemmon, and ferve them t up. i 
 
 J ofigh that bs firting to Marble. 
 
 ii your Frye pam ich fweetfallet-oyl, 2 and whe 
 F itis very hot, vba. filh being diyed. and ate 
 put them into the faid pan «when they are fryed brow 
 and (tiff, _put them inte a large earthen pan, pur thereto, 
 
 “wa 
 

 
 it 
 hk > ta 
 MOY ty 
 
 wo dr three fliced’ Lemmons ; whenoyow have dotie 
 ying ofall your fith, fry.a quantity of Bay- leaves; 
 nd put them ina top of your filh’, then put to it fo 
 zuchiwhite-wine, and alittle Vinegar, as will coverithe 
 ourfe, !when you have occafion: 9 ‘yer Det 
 ce “"Topickle Lobfters, and topreferve them... 
 Ncafe yowareafraid your Lobfters will mifcarry after 
 »thieyiare boyled; and that they will keep no longer, 
 hen cak@Fennel and bruife it in Vinegar,add falt there- 
 9, andwith a branch or two of Fennel, ‘wath them 
 etween'the carkaife and:therail, leave your branched 
 enneh wader ‘the tail ,'and fer themedown in a cold 
 lace, or a moilter with falr, but if youwill be at {6 
 nuch charge,you may preferve them in the faid pickle, 
 
 ths firow alictlefaltinit, fodifhthemup for fetond _ 
 
 \owever you may preferve the meat for your ufe > the . 
 
 ail'and claws being broke, inthe pickle aforefaidy and 
 ife themyds a fal.er;. Thus: mutt you preferve your 
 canes, or Shrimps, or Crafith. ste a0 Topi 
 | "Topicklea Conger Eele.. 5. 
 
 | AAP ne oe ee eB ES CFT VE Fis 
 
 (7 Ou mutt feald-your Eele, and fcrape it till the out- 
 BR wardskin is fcraped off; then boy! your Eele , 
 yeingeut in pieces, and bound with Tape ; in‘water, 
 alt, and Vinegar, and an handful of green Fennel; and 
 vhemit is boyled,) put it into your Sowfing pan ; ‘witli 
 ome ofthe fame liquor and Beer-Vinegar,with an hand+ 
 ul of Fennel on the top of the filh, fo ferve ir up cold 
 othe Table. * he 
 
 <9 
 
 , 
 os re (24 
 4 es ee oe Be 
 
 
 
 s a? 
 
 To pickle and Sowce Sturgeon. 
 
 Cy tan and take out the entrails; if ic. 
 : be afemale, rake out the {pawn thereof , and 
 
 oreferve itto make caveere, then cut out your Sturgeon 
 
 lengths, being fplit equally through the back, firft cut 
 
 iy A 
 i sel Fh 
 
 yewhole Body of Cookery Diffetted. = 39 
 
 % 
 aaa 
 

 
 
 
 off your Joa!’ tothe cpp ¢ ier your fir a 
 fecond Ronde very fair, fo that the tay! may be the 
 leaft, fo that youwill have eight pieces in your Stur- 
 geon ; bind it up very clofe with braces or tape, ftrow 
 good ftore of falt thereon’; ; your. liquor boyling. ver 
 hard, put it in, then ler it boyl for an hour and an nalé 
 foftly, take ir up carefully without breaking, and let it 
 
 cool, then putit into your Caggs or Barrel; let your) 
 
 : picklebe half white-wine; half ftale-Beer with two or: 
 
 three handfuls of {alt, fo pur itto your Sturgeon: afore- 
 
 faid, then hoop up your Barrel, and keep it clofe, fo 
 that you may take off the head at your eafe, which you 
 muft do ever now and then, and fupply with liquor, 
 alwayes {cumming away: the oy! ; Seencthi your one 
 geon will be rufty.. ) | 
 
 To pickle af aveer. acer ‘ 
 
 Ns it with Vinegar, feafonit with fal, ‘thetl 
 4) prefs it.twoor three dayes , fo that all the 
 liquor or excrements may run away fromit, then take 
 it again forth, and mix it together with a quantity of 
 Pepper beaten fmall to duft, and falt as before, then put 
 itinto your prefs again ; let itftand two or three dayes, 
 then tafteit ific be feafoned high enough; if not, you 
 muttdo fo the third time; then take it and put it into 
 
 anearthen Pot, and ftrow on falt on the top ofir; ; when 
 youmakeany ufe to ferve up any of it , take out a 
 quantity thereof, and wath it with Vinegar, and with 
 your knife feparate your Caveer from the ftrings, and 
 bring it into fmall certain’ parcells, asbig asa fprat; 
 
 difh icup in your difh round about, and inthe middle 
 put flices of Lemmon between, pour onoyl and Vine- 
 gar, and garnifhit with Lemmons and Barberrics:'¢ cy 
 
 
 
 
 

 
 ‘Te whole Bod 
 Oe et. hg Coner SOW om, 
 
 % 
 
 r tail, inthe white’fide of him, you mutt only fcale 
 he Sowl, and not {trip him, then take a little piece’ of 
 salmon, a handful of fet Oytters, the tail of a Lobfter, 
 
 >ranes or Shrimps; mince all this together with the » 
 
 rolks of halfa dozen eggs, boyled hard , with half, a 
 lozen of Anchovies, then take a handful of fweet herbs, 
 
 ninced very fmall, put them all together, make them — 
 
 ip intora body with your yolks of eggs , and grated 
 yread, feafon them with Nurmegs, Cloves, Mace, Gin- 
 ser, and alittle falc : This fame forced meat will ferve 
 ‘or moft fh : your Sow!, as aforefaid, being wafhed 
 inddryed, and wafhed over with afew yolks of eggs, 
 pread part of the forced meat all over the Sowls , then 
 wath it over witheggs again, and dip your Oytftersin 
 he yolks of eggs, with Pranes, Shrimps, or fliced Lob- 
 ter, and ftick uponthe forced meat, fprinkling fome 
 falr, and more fpices, if occafion fhall require, then 
 roul up your Sowl inColler, and bind him hard with 
 Tape; you may force as many as you pleafe, and boyl 
 them in water, wine , vinegar and falt , and feafoned 
 with whole fpice, with a f ggot or two of {weet herbs ; 
 let your liquor boy] before you put in your Coller, 
 pickletheminthefame;, when they are boyled, if you 
 feryethem up, you may cut them in the middle, and 
 
 difh. - ' j : a a : 
 
 To Coller Salmon. 
 
 fh feae afide of Salmon, you may cut off a handful 
 ofthe tail, ic being dry and wathed ; wath it 
 
 over with the yolks of eggs, ftrowon a good handful - 
 
 of fweetherbs, witha little Fennel, feafon ir witha 
 
 I 
 Wee | 
 } 3 Ae De seo Sy 
 
 of Cookery Diffefted. 22 
 
 Akeout the bone of the Sowl from the’ head’to the — 
 
 then the middle of your Sowl ftands upwards in the. 
 
 xetty fore offalt, anda good quantity of your afore- _ 
 eee es C3 e. Sid 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 hid sive, ‘adding 2 a ‘Titel e Pepj per. ther , bind it uj 
 in Collers with your bybud Tipe, es let: your ‘water, vine : 
 gar and falt boy! cogether, then’ pur inyeu Po Se t 
 with a faggor of Sweet herbs, with lined Ging ¢ 
 Nuumég ; ‘ic willask an hour and halfs: bowling iit 
 a great Coller: fo put it into'your Sowce-pan with you 
 papabwaneye you goto difhing of your ¢old-meats. 4 
 
 are ty: ree “he ao - 
 sid ce * To Somce Eippice,, rapa tt 
 
 : Som bias your Lumps before they boy!’ snes pe i 
 J that is not proper for any'Sowced'fifh, to be fers 
 vedin cold, you muftonly fcald and ferape’ him wit 
 your knife, “then boyl him up as the aforefaid fith, and 
 Jerve him tothe Table; you may ferve ‘oie with jelly 5 
 asyou were fhewn: before. - pee 
 _. After thefame manner of bydylites fh, ‘of pickling, 
 youmay do Mullets, Dace,Gurnets,Pikes, Car ps;Perche 
 es, Tenches, Roches, and many: other een bth si th 
 
 oa 
 + 
 
 
 
 nature of this. th 4 ote base eich Sete) cache, 
 Maal } adie aie wire ye 
 
 sete tae ae th tot rn tt aed hd sa 
 ‘Peadbgs strats BOOK we OnE ae ae 
 Teak Yale ’ - a 
 
 gO esd +4 ! oy 
 ait Sees a Cai Bag mea of Fle. a aur elt 
 
 : - 2 
 tow fe ce 
 
 | Foxe you 50 ‘about your Baked meats) re thall 
 ‘give fome directions how to make’ your Pafte, 
 -becaufe fome that may have occafion, may | be 
 ‘ignor ant therein, 
 
 
 
 Pig fig he make Pafte of kuin i 
 
 17; is sonly done: with, boyling»water, madelvéry. aie, 7 
 ir )'and molded:foccogerher thar it) may ‘for cracks ye 
 pate for your leffer cold baked-meats, asfor foul ‘a 
 a the, ali is to be made dou aiid Hower 7 tove fer 
 
 t ~: 
 . ' » : a, ov 
 

 
 
 
 
 
 
 
 
 
 ‘OP eae Sa te Sag, ee ae 2 ‘ sks . 
 
 seck a pound and half of butter, arid about the quantity 
 Height eggs, calling away the whites of fonr, .put 
 your butter into your liquor, and when it is melted, 
 sour itinto a hole made in your flower, bur not to your 
 
 
 
 
 
 
 
 Ay of Cookery Dif 
 
 Diffetted. as" 
 
 4 
 oe 
 2° 
 
 ‘f ! 
 
 ‘ses, and put coit asmuch liquor as. will work ic up, | 
 
 0 mingle it together with your eggslying round about 
 your flower ; for if you fhould put your fcalding liquor 
 © your eggs atfirlt, you would candle them, and take 
 away their ufe and operation, in making your Pafte 
 any whirthe better toftand; you are not to ftrive. to 
 make this Pafte altogether fo tiff as. the other,, yet it 
 muft-be fomewhat ftiffer than your Pafte for hor baked- 
 meats, becaufe you raife thefelhigher than them; And 
 
 the matter that you bake inthefe, will ask much: more 
 
 bakingthan your hor baked-meat; this mu‘t be well 
 molded. that it may work as clearas wax, and tothat 
 
 end, let not your liquor be too vehement hot; the .. 
 
 more butter you pwt in, the more. colder let your liquor 
 
 be ; you may well upon that acconat, putin two. 
 
 pound of butter. . ) 
 To Bake Vemfon in Cruft, or in Pots. 
 
 ~. lard it very thick with your beft larding :bacon, 
 cut infquare pieces about the bignefs of the top.of your 
 finger, and as long; chen feafon it with Pepper and 
 Salr, only put Salt.in your Pepper till it look grayish; 
 if icbe an hanch, you muft cut itwith your knife, tilt 
 
 you make it fir for your coffin ; ifit. bea fide, youmnit , 
 
 take out the finews, andtheskin that is thereon , and 
 cut off-the neck part, to pur under your bett Venifon ; 
 but: your, fides are more fitting to be baked to eat hor, 
 and your hanches.cold - now your coffin being made 
 notind, or four {quate with your Rye Pafte , abour a 
 fodvhigh, -your-beftfafhionisround 3 lay inifheets of 
 Jard inthe:bortom of your-coffin, and: {trow in feafon- 
 marie C4 ing, 
 
 i, 
 
 Our Venifon being boned and parboyled, you mutt 
 
 
 
tp 
 
 My 
 
 . clofe your Pie ; fo make afunnel upon your. lid, ‘with: 
 --your garnifh, fo beat two or three eggs, witha {poons. 
 
 
 
 
 
 
 ied nar Raa Dy RDS uh ORES 2 Tate Re ae ‘ * 225 oe Ne ee ee ee a 
 Fide May ge so name 4 Rs \ ea eet een Se ees a a 2 
 ee ERE. faraway: ON came ee ( > ps A ar, f a, ats 
 24 The whole Body of Cookery Diffétted, 
 " bs . wy ae r i 
 
 ing, and then place i it yous ‘Venilon: i ' you pleafe } 
 you may fheet it withlard alfo on the top, chad put or 
 
 two pound of butter very fmooth 3 \foyour lid bein: 
 ready, indifferent thick ; wet'it , "and. lay it on, and 
 
 ful of water, ‘and a little flower, indore: your baked 
 meat with thefame, with your wetting bruth -made of 
 feathers.’ This baked. meat will ask fix hours baking; 
 take heed your Oven be nortoo hot at the top,to fiorch 
 
 the brims; when it comes forth of the Oven, if fyou will, 
 keep it any: thing long, you mult pour out all the Li- 
 
 quor, for the gravie will prefently putrifie it; other~ 
 wife you muft do as youwere taught before , then rake 
 off your butter clear from your gravie, and put it to 
 your clarified butter , and fill up your Pie when it is 
 cold; being thus done, it fhall keep half a years but. 
 being doneas aforefaid , it fhall keep a twelvemonth 
 
 ‘keep your funnel flopped with a piece of butter, 
 
 Tobake a F ilbet of Veal tobe eaten cold. ves _ 
 
 "T Ake a great Leg of V eal, and cut off a large Fillet 5 
 
 _ then cutitinto three pieces. like Fillets, and parboil. 
 them: whenthey are cold, feafon them with a little 
 Pepper beaten {mall_, and Sale » Nutmeg , Cloves and 
 
 ~Mace; your Coffin being ready ; put in the firft Fillet, 
 
 and ftrow on Time, and having flices of Bacon feafoned 
 with Sage and Pepper, lay it’ on the top of the faid 
 Veal; thenlay on the fecond Fillet, and do the like 
 with another laying’of Bacon , then lay. on the ‘third 
 Fillet, and do the like: So ftrow on a little minced 
 ‘Time, and.a little feafoning, with fome large Mace , 
 
 _sputon the butter, and clofe up the Pye. . “You ‘mnft 
 © obfetve.to bear all:your, Fillets of Veal with Rolling- 
 
 pin, . or with the back of aClever.;» put.on your Fun- 
 ‘nel, garnifha and indore: cg pikcinncte ‘with Yolks 
 
 bee 
 
 " ; wars of 
 
 vere 
 

 
 
 
 
 
 | E06 2 a ae Baet-easbet made ae hot butter, 
 afte, and fine Hower : when it is baked air cold, bi it 
 P wih clarified butter. i 
 
 To bake. A Calves head to ee eaten a | . 
 You mutt firft halfboil a fair Calves head, hen cae” a 
 “out all the bones on both fides, and feafon it with - 
 he aforefaid feafoning , and lard it with Bacon anda ~~ 
 ittle Lemmon pill; then having a Coffinlarge enough, 
 ot very high,nor very thick, but make it four fquare, 
 ay on fome fheets of Lard on.the top, and butter , 
 
 nd it; when it is baked and cold, fill it with clarified 
 mutter. 
 
 
 
 
 te bake a Fawn or Kids tobe eater: ad 
 
 “Tift bone either Fawn or Kid , parboil , and lad 
 them very thick with Bacon, then feafon them with 
 little fine Pepper, Nutmeg, Cloves, Mace , and as 
 nuch Salt as you think fitting (cold baked meats ought 
 -o have more than hot) then take fome favoury forft 
 neat, and put inco the belly, and fo make it into. the 
 sroportion as before it was boned : make your Coffin 
 iccording to tharproportion, with hor butter , paite , 
 ind putitin fairly, fo that it bear not down the fides : 
 So puton your butter, and clofe it up, and when it 
 oats andcold, fill it a at the Funnel with clarified 
 utter 
 
 To bake a b Flare. 
 
 T Ake a Hare and parboil him, and cut all the fleth 
 clean from the bones, then take a good piece of 
 Weftphalie Bacon, or other lean Bacon well boiled, 
 mince them all together , then bear them in a great 
 morter, feafon it with Pepper, Salt, Cloves, Mace, and 
 Nutmeg, with a handful of minced fweet herbs put toit, 
 a little Vinegar, and three Eggs; bear them again : 
 the 
 
 eee 
 

 
 — oe 
 
 y J 
 eee 
 nitty 
 Pee 
 FE 
 2 
 £ 
 
 too ftiff : havi 
 Hare, layin part 0 
 
 bacco Pipe, fo long as your meat , then lay in anothet 
 
 x the yolks of eggs, and {queez itdown wich your hand 
 
 _garvewhen itiseating, youmulbegin arthe tail, ai 
 
 
 
 
 
 
 
 Coffin made inthe form of @ 
 ) "this meat overthebottom 5 thea 
 lay alaying of Bacon, of f{quare pieces asbig as a To. 
 
 hemorter, til 
 
 * 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 laying of your meat : thisdo three or four times } till 
 all. he meat is gone, lay alfoa laying of bacon onthe 
 top of it... Note, that you mutt wathevery laying with 
 
 then put onbutter, and clofe your Pye ; you fhould at 
 firft.alfo lay theets of Lard ar the bottom, ‘fer up the 
 head.and earsof your Haren the fore-parr of the Pye, 
 ina furinel of pafte, with a Garnifh, and a funnel i 
 the middle thereof, indored with yolks of Eggs beatet 
 and fo bake it > whenic: is cold, fill it ‘with. clarifec 
 butter ; this mult be done with hot-butter-pafte :' 7 ‘ 
 
 cat through to the head, it will be all madderd ina b 
 
 ody 
 in your flices. f ‘3 * hig | 
 
 -_Anabber sway t0 bake a Haye.’ 
 
 san 
 
 : 
 .* 
 a 
 
 ik a i 
 
 ‘indore it, bake ir and/fill ic,with,clasified butcer whe 
 qHb 15. CO di fod iret . SOLO ara Sona 
 brig gro St LD see (III 9% Liaw gi Metis , Toe 
 
 ‘ , ( - ~~ 4 ‘ = Pre ene"! ET Zz CRE EVER me & 
 3°03 hd he pa Pao bg OiRE CH > SORE Bawa MLK *s 
 wim 4 wee 3 ae a 
 eae . ’ Fa: h ed we Gore ook ee NE wh $ § 
 STEREOS ea Hye 4 be Oe ce a) eral pal fe ~% 2, Es i | y Daleea ‘ 
 Sis" 3) ba We ees Bae At acai ay > F 
 ’ o F hy 6 a gs 
 i ; ‘ Re = ea sa WR! i) | 
 

 
 
 
 
 
 ke Porktobe eaten cold. 
 
 fat end of the Loyn, and both undermoft and uppermoft 
 in your pye. — Pts touriny 
 
 To bake Brawz to be eaten cold. 
 
 pions your raw lean Brawn that is not ufeful to 
 - coller, andas much fat bacon, and mince them 
 (mall together , then beat them in.a morter , beat a 
 sood handful of minced Sage with them; feafon them 
 with a good handful of Pepper and Salr, and a good 
 quantity of beaten Ginger, pour in a little vinegar , 
 and break in acouple of eggs; you may make a cold 
 butter-pafte, and drive out a fheer thereof, and lay in 
 your meat in theformofa Brawn, and put in buttet 
 and bay leavesa top, andfoclofe up your pafty - Let 
 them be fent up to the table with an Apple in ‘his 
 mouth : if you pleafe, youmay bake itina round pye 
 or any other form, 
 
 
 
 
 

 
 
 
 
 e Rahbes to » be ta ren cold, | 
 
 Te ia er ha q 
 NES dey ate sarhahlell | take out all the bon | 
 Vv you can welltake our, and lard \ your Rab. 
 bets, then feafon themas you did your Hare, put a 
 good quantity of Savoury, Forft-meat, fo put rhem ints 
 your Coffin prepared ; put on butter and clofe youl 
 —pye, bakei it, and fill ic with clarified butter nea 
 is cold. | 
 
 % 
 
 Ta bake Pig 17 eons to yi eaten viet y, f 
 
 ps being parbojled , ftuff them fall i, bre 
 meat, and Bacon in flices; being feafoned wit 
 Pepper and Salt, lay them into your Coffin prepared, 
 and put betwixt each, one flice of bacon feafoned wit! 
 Pepper and Sage ; fo clofe your pye, put ona te 
 and when “tis baked and cold, fill” it with melte 
 utter. . 
 
 
 
 To bake Bran-Geefts. or Wild-Geefe 
 wy they are parboiled , take out the bref 
 
 bones , and as many other as you can, nol 
 disfiguring the Fowl : thenfeafonthe Fowl , and lard 
 them, bake them, fo fillthemwith butter. 
 
 : To bake a Turkey. A eb hp bis $e : 
 
 Be: A lard your Turkey - when i it is is orate 
 being feafoned with Pepper , Salt, with a licele 
 Clovesand Mace, put him into your Coffin preparec 
 for it, lay on butter, and clofe it, put thehead onthe 
 top with your garnifh : Indore it’, bake it F and isis i 
 with clarified butter when itis cold. : 4 tpl 
 
 Too alee Herns. A re ORY i: 
 
 O; your Herns, you muft rake out hat bones tha 
 we can , pot dsigaring the ont + fo lar 
 
 
 
 
 Vd, ~~ 7 ee wy 
 of oa é 7 . 
 

 
 
 Ui i AcE bie By: ee oe eee! Se 
 ‘The whole Body of Cookery Diffitted. 29 
 , and feafon it with Pepper , Salt , and Cloves and 
 
 
 
 lace beaten; clofeit, and bake it, andfillic when ic 
 cold withbutter, : € 4; sdk ah 
 | To bake a Swan. 
 
 UH all the grofs feathers from the Swan clean, and 
 p alithe down’; thencafe your Swan, and bone it, 
 » leave alltheflefh , lard itextream well, and fea- 
 yn it very high with Pepper, Salt, Cloves and Mace ; 
 ) having your Coffin prepared in the proportion of a 
 wan, made ofRyedough, put in your Swan, and lay 
 yme fheets of lard and bay leayeson the top, fo put 
 n butter and clofe it : put onthe head and legs on the 
 op, garnifh and indore it, and bake it. when itis cold 
 Whit up with clarified butter. Your skin being fpread 
 wth and dried, is good to make a ftomacher for them 
 lat are apt to take cold intheir breft. You may bake 
 our Swan, if youpleafe , being ordered as aforefaid, 
 nd not cafe it.. | : 
 
 iow to bake a Goofe. 
 
 DB Rewk the bones of your Goofe and parboil him, 
 then feafon him with Pepper.and Salt, a little 
 loves and Mace ; ‘if you pleafe, youmay bakea Rab- 
 et ortwowithit, becaufe your ftubble-Geefe are very 
 it, and your Rabbetsdry, you need not lard either: 
 ake itin good hot butter palte. ‘This is the Goodwifes 
 ye upon the feafon, or againft a good time, by the 
 me Rules as aforefaid, you may bake any other grofs 
 eth or fowl, according toits nature or quality, 
 
 _ Cold Baked Meats of Fifh. 
 
 aan bake a Lamprey Eele Pye. 
 
 Ur open your Lamprey inthe belly, and take the 
 
 m+ bone ourofthe back, then feald it, and {erape it 
 & 5 7 fh in a ne wr: well 
 
 
 
yas ane 
 
 30. #  TeetohGle 
 
 gic! of the skinfide , fea mit inthe in Pepper 
 “ Sale;sCloves, Mace, and alitele minced Onyon, ther 
 
 _ clofe it together again as it were whole;.. you mutt al: 
 
 " feafon the outfide : make around Coffin, being reall 
 of Rye dough, according to the widnefs of your Eele 
 when turhed round therein; if your Coffin’ be! very 
 high,you may lay one upon another “put intwo gre f 
 Onyons inthe middle, feafon them of the top with 
 
 fome'of your: feafoning, with half a. dozen bay leaves 
 arid: butter ;clofe yourpyevery high : fowith your 
 funnel and, garnifhing, indore it, and eeiie | it, and fli 
 ups with clarified butter: when i itis cold... : 
 
 . 
 bce th. team % ee Tyme pee Baek F 
 4 batt GE ry 
 
 dees bake : a Turber, ‘i tab 
 
 yo Cue Tarbert being fin'd and | prepated, “ flath j ito! 
 a) che white fide with your knife feafon it with fm 
 Pepperand Salt,.Nutmegs; Cloves, andoMace yout 
 Coffin:being readyy:according to: the proportion oft he 
 Turberr, putit in, lay onbutter,andclofeit + Thisimay 
 only be fent toa frie, d, incafe there be plenty of Tur 
 berts,ir is a more honourable dith to’ be baked hot, with 
 other Compotinds, as you fhall fee hereafter: « 2A ee 
 
 ES 
 y RS 
 
 i Pike: ote: Kee J uP un 
 rile 9 9 bake a Salmon. Ws ee se 
 we toads SITS 25 BY: i q 
 
 7 
 te 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ‘t. & 
 met ae | 
 
 | Care yout. Selkhod wath and dry bso std run-you 
 
 pen-knife from the head to the tail on both fides" 
 otherwifétake out the chine,then feafon him withbeaten 
 Cloves, Mace, Ginger, : with Pepper and good ftore 6: 
 Salt; bothin the infide and the outlide inthe fcortches 
 you may put him inavraifed Coffin proportioned fo 
 him, otherwife lay him upona heer of palty pafte, and 
 fet a border clofé round him, that he may be forme¢ 
 like a Salmon; then put in butter rfliced Ginger, large 
 _ Mace on the’ top thereof, then. rurn up the other hall 
 fheet of your patte over the/Back sas yourdo'a Palty, a 
 dole, igh all along ame ne ne meg — 7 a 
 
 
 
 ae, 
 

 
 hse him in sdesbaeich wich his ris and tail: heat 
 - gills, fo fer a funnel and garnifh thereon ; Betigt 
 ile 
 
 dalfover, ‘then indore him and Karis him, and ‘itl 
 
 m seyonaiaad whetthe i is cold. he 
 
 t au 
 
 a he FHT, 
 
 iy agit To bake. re Eele to be. ‘eaten Bri 
 
 oller yout Eele, and feafon as before, sanheni ie you 
 
 Be fowl him ; “Jay him upon the fide into the Coffin,’ 
 ‘put onbutter, ‘and clofe him ; indore him,bake nna 
 id when he is cold, filPhim with oe hams butter. 
 
 Tobake a Pikes 
 
 “Ake a fair Pike and lard it with Pickle-herting, be 
 
 - ing beforeliand fcaled and made’ firing, force his 
 
 lly with forft meat of Fifh, then feafon him with fore! 
 ppersSalt, Cloves, Mace,Nutmeg and Ginger Beaten :' 
 en bake him as'youdid your Salmon before; acho It 
 sito his form or proportion. Your coldbaked mearof: 
 hOught to be'according to their proportions of fortis’ 
 pay yee bake eee you hale a Li Rol Hie Oe 
 
 
 
 
 
 M20 Li Gat png <ahig send st ot no choca Latah 
 ty to pike _foveral cn pels eet Piet 
 
 447; tf) his 
 
 Osis in ‘Tomake elo vie; Th iiggy PRD i 
 
 eat have id pair oF Calves eet aioe ak 
 “Jed fo that they: may’ be blanched, ‘then ke 
 “two knuckles of Veal, cut of the Filler,’ break- 
 yt ‘he dias let your Veal and Calves feet lie in fair’ 
 ater for the fpace of four and twenty hours, and for 
 e time fhift them in five or fix waters, -ferufeing forth’ 
 
 
 
 | the blood, then put them a boiling in fair {pring wa- . 
 
 r, fo much as will ig cover and boilthem; keep 
 oo | ” them 
 
 a tes 
 aa \ 
 
 tae 
 
 \ ; 
 
 = P 
 
put the reft intoapipkin ; put toit fome Cloves, Mac 
 _ Cinamon, and flit Ginger and Nutmeg, alfo of Mush 
 _ and Ambergreafe, of each a grain ina tiffinee ragg 
 
 wine if your ftock be tiff, or asmuch as you may. ima: 
 
 ‘ "fl , 4 
 "s 
 
 f 
 
 
 
 meg and Ginger, ina tiffinee cloth < when. they/hay 
 boiled foberly for the, {pace of two bours, try: yout 
 broth ina fpoon whether it will jelly ; boylicnot dows 
 toolow, left it change brown; but if ic jellies not co yout 
 mind, put intoit abouran ounce ofan Iling-glafs, ary 
 when ichath fimbred-about half an hour,ftrain out yout 
 
 _ broth. into a pipkin, and let ic ftand till it iscold,r til 
 
 you go to make your feverah Jeliies. author bil 
 How to feafon and rna\Chryftal jellies. 
 
 47 Our ftock being cold as aforefaid, take away. the 
 fatfromthe top; and dregs fromthe bottom, and 
 
 
 
 
 
 put in fome Rofe water, and about a quart of Rhenif 
 
 gine will make ic a ftrength fir for. Jelly :/add,to ite 
 oy! of Nutmeg and Mace, .two or three drops. of each, 
 afd as much double refined Sugar as will make it to 
 your tafte, according to the quantity of your Jelly; 
 fet all thefe onthe fireinthe Pipkin, and let it fimber 2 
 quarter of an hour, then take it. off, and put in 4 
 juice ofa dozen Lemmons, and having eight whites o} 
 Eggs well beatenwith a {poon,put them into the Jelly, 
 and fet it on the fire again till ic boilsup, then having 
 
 your Jelly-bag ready hanged up on a {pit between:the 
 
 two racks near the fire, witha bafon underneath, pu 
 your Jelly into the bag, and let ic run into the bafon, 
 then fer another bafon under it, and put. up the fir 
 running into the bag again, fo dotill ic runs clears. ch 
 
 isthe Ghryital Jelly... 2 sa qathiateeale titre al 
 a er ee as “4 Pe F 
 Ue) : My Fo 
 

 
 i gh eee 7. : 
 ‘ie \The wre ts Bodyof Cookery Diffetea. 33 
 Bie = How to ran Colours. bent Shen cs 
 
 prt ARE: 
 Dt: aquaticy of Saffron i mera piece of Tifinee, wth: 
 y° fome nan Curchenele into the, pikes ged clofe 
 
 
 
 ne es 
 
 roe a ty we 
 wi the pie of two! dozen: ‘of. Oranges, rand ne 
 yaoquart ofthe aforefaid ftock.; boil or let them’ fim- 
 ee pogether-for the fpace of mpd of an hour,;\fea- 
 med: asthe aforementioned Chryftal, Jelly. : if iz be too 
 eak, you: may, add thereto a quarter, of an ounce of 
 jag-glaf , if roodtrong,, add fome clear Rhenith wine : 
 clarifying of it with four or five whites of ESE» AS A- 
 wrefaii, run it-through your bags. Thus might. you 
 ake Jelly, of Red: Currans, the juice thereof being 
 cusfed with, alitle Rhenifh wine, inthe winter, fea- 
 YOu may, ufe the Syrrup of Mulberties, or Barber- 
 es,, or clear, Syrrup.of Orangado ; fo will you-haye 
 out, feveral coloured jellies, with their feyeral tates. 
 
 oF Sigg To make Harts-horn jelly, a et 
 
 Pake the Brawn of fix Cocks, being fteept in, water, 
 and fhifted for 24. hours, then takea quarter, ofa 
 
 ound of Harts-horn,and boil thefe together two hours, 
 
 len {train the Broth out into a pipkin,and let it be cold, 
 i take off the. top and bottom. Return your clear. 
 into. a clean Pipkin, and feafon it as your Chryftal 
 th before; only adding thereto a little quantity of 
 Chainnis, 
 
 : To Mane Jelits eC Oranges 
 
 er 
 
 
 
 he eT, ee A 4 s vf 
 

 
 
 a 34 “The pest Body ¥ e Cookery’ Dif Rited. 4 
 - Chainnie; if it be too flrong, add fome Rhenifh: win 
 iftoo weak, afmall quantity of Hing-glaf : “You mi 
 put herein Majeltie o Pearl, or if you pleafe, ove 
 after which fet it on the fire again for aiquarter of 
 hour, more or lefs; according to the ftrength’or weak 
 nefs of your Jelly; then clarifie it with whites of Eee 
 ‘and runit through your bags as aforefaid, and. prefe 
 it in a glafs or pipkin for your ufe : This Jelly i is a gre: 
 Cordial very Reftringent and ftrengthening to the bac! 
 Ir may betaken cold, or elfe ye ole ane hea 
 ‘gain, and fo drank. 
 
 How to make ‘Leach. 4 ; 
 
 z Rar pottle of new Milk, halfa pound of Jord 
 Almonds, being firft blanche, then {teept in: 
 ‘rer for halfa day or better, then’ let thembe beaten v 
 ry {mall in a Morter, after which put them into'yot 
 Milk, ferthem both upon a heap of coalsin a'skiller ui 
 ril they boyl, keeping it alwaies ftirring for fear of bi 
 ning to, and fo let it boy] for the fpace’of half an hoi 
 then. ftrain out your Milk through a hair’ {trainer int 
 another skiller, add thereto one ounce of Ifi ing-gla 
 being pull’d to ‘pieces, and fteept in Milk for an hot 
 before: ; put thereto likewifea good quantity of who 
 ‘Cinamon,with fomelarge Mace,& aNutimeg quarter 
 ‘together with half pound or more’ of your fine w 
 Sugar; ‘Musk and Ambergreace,of both one grain thie 
 fer it onthe fire again,keeping it {tirring while it cot 
 tinues there : If youfeel it to beginso grow at the ba 
 tom, fhift it into a clean skillet, it being very ap 
 ‘barn: when it hath boyled half an hour, take a {po 
 fal; and put irinro acold fawcer; if when it is cold yc 
 find it {trong, then add more Milk thereto; if wea 
 thenboil ic longer : Whenit is enough,add to it a tint 
 _ Rofe water, then firain it into your Bafon. | ve 
 
 thn 
 
 - rs * 
 
 1 ‘ ry 1 
 
 : Ree ae Se 
 
 4 
 ‘ a 
 “ee 
 
 7 
 

 
 radians" "8 CNet Maran ey) NERV sheen hs" ay 
 ; he whol Body of Cookery Diffetted. 38 
 
 es ; 4 \ +a a : + f 7 
 | How torun your Leach into colours. 
 
 / 
 . 
 
 nall quantity of Spinnage, it makes the one green, the 
 ther two fteept in a little Rofe water, bruifed tenderly 
 ith'a fpoon, makes you Red and Yellows if you 
 tid have any other colours, yon’ muft ufe fweet fyr- 
 ups which are clear, you may caft thefe to make Rib- 
 on, Leach; diffolve one of the faid colours, and pour 
 
 
 
 
 
 
 
 
 
 
 
 
 'O 
 
 lany asyou have. «— 
 
 Vs 
 
 ahve the ufe of your jelly and Leach. 
 
 "4 Our Jelly and Leach is ‘a great fecond and third 
 K courfe difh: Your Jelly being fliced forth thin, 
 ad ‘placed in your dith ; fo is your Leach alfo cut forth 
 1 Ribbons, and placed berweenthe Jelly, with your 
 lours oppofite one to another; Beat fome of your jelly 
 ) pieces, and puta f{poonful in goblets ( or more ) in 
 
 1onds of Jelly in every vacant place; you may alfo 
 
 If, and the meat taken out»; or into the fets of {weet- 
 eat-Tarts, or little Coffins made for that purpofe, or 
 ty other way that is proper, according to your plea- 
 Ire. | | 
 
 [Ake Saffron, Cutchenele and Spinnage’; let them be 
 ~ all beaten apart,and tyed up in three Tiffinee raggs, 
 y which you may make three colours; wring fortha 
 
 into a deep bafon: when it is congealed and ftrong, 
 iffolve another, and being fo cold that it will but jut — 
 An, run it on the top of your former; thus dowith as _ 
 
 1e middle; and alfo garnith it with goblets, or Dia- _ 
 
 mnyour Jelly into the pill of Lemmon, being cut into . 
 

 
 
 7 
 Me 4 
 
 od madi te! To make diver 
 
 bey boy eas ¢ ra ot Sey ae 
 . : 
 
 
 
 ) 
 
 
 
 
 with 
 
 1 
 
 come . 
 
 ¢ ' ‘s eet Be ee PE GTT Luin’ Cray ® Oe aa ay ; 4 
 si Cheefes; {crape thereon Sugar, and ferve it Ups: | 
 
 fry ae 
 ~o 6 Xe e 
 
 y SEN Sy bag sda SUD UR ee Pe Ae eT eg 
 Nape-Bisker grated as will make tt fomewhat thy 
 
 Has To make Apple Cream. | ‘( 
 Akea quantity of Pippins, and boyl themina 4 
 g of white wine, and a pint of Sack, with a pil 
 
 , minced Orangado, fome whole Cinamon— 
 
 ORE es) Sn Tjek em ee ae ee Gr 
 
 
 
. 
 
 
 
 nger fliced,halfa pound of fine Sugar, keep them clofe - 
 yexed, untilthey are boyled untoa jelly ; then lay 
 im by fpoonfuls:as high as you caninto yourdith ; 
 len they are cold, pour in your boyled Cream as a- 
 efaid ; {tick your Rocks of jelly with fliced Cittern: 
 cheats without Sack or white wine, only’ 
 ding a pound of Sugar more to fourteen Pippinss you’ 
 it ufe no’ more water inthe boyling than will cover 
 mm: you fhall know when they are rightly boyled 
 wn, they willbe as red as Rubie, ‘and clear. 
 
 eee 
 
 
 
 g oS To make wince-Cream, ry 
 
 ‘4 
 
 boyled very tender, pare them, and rake the pulp 
 m the Core, feafon it with beaten Cinamon, and” 
 
 inger, Orangado, and dryed Cittern minced f{mall, : 
 
 rraway-Comits, and Rofe water,and Sugar; fo your 
 eam being boyled and feafoned (asin the firft } and 
 if cold, put it into your Quinces, being difhed: in’ 
 yonfuls , orif you pleafe, you may mixir altogether, 
 2 Cream will not curdle ; but if you do this with raw’ 
 eam, your Quinces muft be quite cold, elfe your 
 eam will curdle. RO gM, 
 
 Tomake a Cream called Sack.and Portage, | 
 
 “Ake about a pottle of cream, -or new milk, whileft 
 4 Atboyls, beat the yolks ofa dozen eggs with half 
 _ apint of fack, and when thé milk boyls puri 
 , keeping itftirring until ic comés toa tender curd, 
 “n run it througha ftrainer ; fave your curd, being 
 anfed fromthe whey ; feafon ic with beaten Cina- 
 mm, Ginger, Nutmeg,-Sugar , Rofe-water ; fo put 
 nto your difh, asa Tanfey, ftrowing thereon beaten 
 namon and Sugar, 
 ¥ ; Sh 
 pa ee ae 
 
 7) hae) 
 
 oh Ree | To 
 
 id ; 2 i p e: } if é iy i Egg} op . ‘con . ve # , si 
 while Body of Cookery Diftted. 3 
 
 x 
 
 cot i: fe ss nse rg 2 sh a : 
 eh your Quinces unpared; and when they are 
 

 
 
 
 
 
 “ORE Dia nes eS Nabe: ea Re 
 ‘Mage Nae & ogee tel 
 38. oe Body 
 7. yet re Ay Of 
 So 
 
 
 
 5 
 
 To make 
 
 ie 
 eC 
 k C 
 
 ke a Sack; Poffet the beft way. 
 
 y: ey i” 
 z z > ] ts Oy 
 § +} ; 
 
 ae 
 
 © Era gallon of milk onthe fire, pnt thereina grain 
 
 _ boyls , fir in half a pound, of Naple=Bisket grated 
 Aeeping of it ftirring while ic boyls; then beat eight 
 eges together, calting four of thewhites away , bea 
 
 them well with aladleful ofmilk or two amongftthemy” 
 take off the fire the aforefaid milk,and ftir in your eggs: 
 put itonthe fireagain (but keep it flirringtor fear i 
 curdles) having almoft a pint of fack in your Bafon 
 (upon the coals, witha fpoonful of Rofe-water ) yout 
 milk being feafoned with fugar, and taken off the fire 
 pour it into your faid Sack, ftirring of it apace , whil 
 itis fo pouring forth, take out your grainof Musk, ff 
 throw thereon beaten Cinamon, and fend it up. | 
 
 Ake Apples from the tree fit tocoddle , pur them 
 into a broad Pan (or Skillet) of water, fet them 
 
 over an heap of charcoal fire , fo that they may beai 
 wayes {calding hot, and never boyl, kept clofe covet 
 ed ; only to have aneye onthem, that now and chen 
 they may be turned in the pan; This conftant fobet 
 heat without boyling (and being kept clofe) canfetl 
 their greennefs , when they are tender, take off the 
 outward skin, your cream being boyled up, and fea 
 foned, youmay put them in whele or in halves, all ov 
 your cream; being very, well fprinkled wich Rofe wa 
 ter ; fo fcrape on fugar, and fend them up, a 
 
 : To make Barley Cream. ¥ 
 de your Pearled barley be well boyled , then fe 
 
 Ru over your cream, ahd puttherein as much of tl 
 faid barley, as may bring itto a reafonable thicknels) 
 being boyled up for the {pace ofa quarter of an hout 
 Pie a me Uy RR | 
 
 dat 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
The whole Body of Cookery Difffted. = 39 
 oyl init whole Cinamon, and large Mace, witha little. 
 
 emmon-pill ; then having two yolks ofeggs, foreach 
 tirring , adding a little falt , when you take it off 
 he fire; feafoned with fugar, youmay ferve it hor to 
 he Table. 
 
 | 
 
 ze ike 
 Te make Rasberry Cream, 
 
 Creams aforefaid) taketwo ladlefuls of the 
 aid Cream, { being almoft cold) bruife them toge- 
 her, feafon is with Sugar and Rofewater , and put it 
 nto your aforefaid Cream , ftirring it altogether, fo 
 difh it up. | Wie 
 _ After the fame manner may you do your Strawberry, 
 Cream. 
 
 To make Red Currans Cream. 
 
 Ou mutt firft bruife your Currans with fome of the 
 4 faid Cream, (being boiled as aforefaid) then ftrain 
 them through your {trainer (orfieve) and put the Li- 
 quid fubftance thereof to the faid Cream (being almoft 
 cold) and it willbe a pure Red ; fo ferveitup.. . 
 
 To make Cabbage Cream. 
 
 uart of Cream, well beaten with Rofe-water and fome, 
 f the faid Cream, pur themin, keeping your Cream 
 
 VW you have boyled up your Cream(as other. 
 
 a Der euen gallons of milk, when it boyleth » pul — | 
 
 & herein a pottie of Cream, (and after its in) let it 
 boyladozenwalms, thentake ic offthe fire, and put it 
 in four or five broad milk-pans, let it get a head, until 
 the next day, that youintend to ufe it ; whenyou difh 
 
 it, put half a Cabbage in the bottom of your difh, { 
 
 ( with the cut fide downwards .) then take off the head, 
 orcloutsof Cream, witha flice or fcummer , and lay 
 them over the Cabbage, {prinkle on Cinamon , Sugar 
 and Rofe-water, betweeneach fheet, fo lay one onthe 
 
 Bei pes ha Oy é top 
 
 a oo 
 
 —) eek 2. 
 
 ‘ 
 ee ee a a ae es 
 

 
 
 
 
 _ » Snow; “fo ferve it up, 
 
 CBut if you dith the faid fc ey the nce ra 
 fall dith -( within ‘a pan 4 or aay ‘then call 1a, 
 Clouted Cream. ee Ske 
 
 To Cae, Snow Crean? x 
 
 Reak the whites of fix eggs, put thereto | a a Tick ( 
 Rofe-water, beat chem well rogether with a bu re! 
 
 of feathers,until they come perfectly to refemble fn 
 fo lay on the {aid fnow ia heaps upon fome orher. 
 (that is ‘cold ). which is made ‘he for thé Table 
 may putunderyour Cream, in the bottom of the'difh, 
 part of a penny loaf, ind fick therein’ a- ‘brandPoe 
 Rofemary or Bayes, and fill. rae tree poate the faid! 
 
 _ 
 
 i : 
 . To make. Almond ans Chemie ar OA 
 
 “ae 
 
 “ye Fat a quarter of a pound of. Jordan’ Ri a sina 
 Morter, until’ ic comes toa Palte;: but nore’ it 
 the beating, youmu’t mingle by dearees fome: Rofe- 
 water arid Sugar) afcer it is weil coinpofed or beates 
 thin, with alittle milk, adding thereto a little Rice~ 
 _ flower ; fomake it like a batter, pouring it into your 
 Cream or Milk over the fire , and Jet them boy! ‘alto- 
 gether; ¢ putting théreunto whole Cinamon , a lictl 
 large Mace, Hing-slafs, and a quartered Nutmeg) a 
 the {pace of half an hour ; Bur you mutt keep it firing 
 the whole time, for fear ‘of burning ; when youtake it 
 off, put into it the yolks of four eggs, beatenin a little 
 Cream and Rofe-water ; with half a pound of ‘white 
 Sugar; ftir all togecher’, and difh it'up, 2 aie of 
 Lape is goer all theafore faid compounds. ev 
 
 
 
 
 Lge ae: '¥ yd ta Vibes Ad bee Be 
 rte Ae ” 
 
 ; ’ 4 %: 
 \ y* K _ . a a i 
 4 ‘ j - t* Erk | 3 
 
 ot Le 
 

 
 Fa e aforehsid Soadcencieitne baniid i 7 quart ae 
 k, 
 
 you may pour it into two bafons; you may 
 
 oldut one of them ‘green with the juice of Spinnage, 
 a flice it into your ‘difh when it is cold, ftick your. 
 
 ren with fliced Almonds, and y your white with green 
 a jae Ghee 
 
 \e4 
 
 y Te Vie G siheronie C reams 
 
 
 
 cream, boyledup, and feafoned with old Cinamon , 
 
 Nurmeg, Mace; Sugar, Rofe-water and Eggs , (as you” 
 
 ave read before } difh it up ; and when it is cold, take 
 Ip your Goosberties with a pin, and ftick them on in 
 
 ows, as thick as they can lie upon the faid Cream, 
 Garnifh your difh wich them , ftrow them over with: 
 
 Sugar, and fend them up. 
 
 To . make Ricé Milk. or,Creamto be eaten boty « 
 
 ) Oyl your Rice in water about halfa quarter of an” 
 “hour, put itoutinto a Cullender , and pick out 
 
 he unbuskt Rice from it ,» then put on ‘three pints of 
 
 : Ir Aicheeaytak Goosberries (as you are ena’ 
 A in the Book of Preferves } then having a clear 
 
 Milk or Cream, or both together, and fet iron a heap 
 
 of coalsin a skillet; put to it t large Mace, whole Cina- 
 
 non, a Nutmeg i in halves; ‘then put almoft a quarter 
 ofa pound of your aforefaid Rice , being thinned and. 
 eaten with Creamor Milk: lerit boy! until the Rice 
 be very tender, ‘and it begins to thicken; then take 
 
 the yolks of four egos, and beat them with “fome Rofe- 
 
 water, and a ladleful of your Cream; off the fire, fo ftir 
 
 tallinto your Cream over the fire, then take it off, 
 
 and feafon it with Sugar and a little falc, « dith it up, and 
 rake forth your whole {pice, fcrape Sugar round the 
 brims of your difh, After the fame manner may you 
 make Barley Milk or Cream; only note, you mutt give 
 Barley far more boyling chan your Rice , both in the 
 water and, milk. Ta 
 
 ~~ 
 

 
 
 r @ be yl Bain: Gries wit F cvench Bread, to so eae Dy | 
 
 a A Ako a French Role, being chipt ; ‘a and: flice. it ex 
 . te ceeding thin in litle pieces; dry it upon the fire; 
 3 then having three pints of Milk or Cheah ready t to. boyl. 
 with Cinamon, lar ge Mace and Nutmeg, put in your, 
 -. Bread, and let it boyl together with your Milk , beat 
 _. the yolks of four or five eggs with a little Rofe-water, 
 and a ladleful of your Milk over the fire ;_and ftir it to= 
 gether with your Cream, feafon it with Sugar and. Salt, 
 and fendit up. Thefe two above-mentioned’, do wel 
 to be fent hot to. the Table on fifh dayes. bs 
 
 
 
 
 ea . To make Spring Pottagé.? ye : 
 Sur on about a gallon of fair water, with a handful 
 of great Oatmeal beatenfmall, anda piece of Rib 
 Bacon , then take a handful of Brook-lime, as many 
 Water: Crefles, Nettle-tops, Elder-buds, Violets and 
 “ Primrofe-leaves, with young Alexander-leaves; mince 
 all thefe very fmall,put them to your broth, with a little 
  -darge Mace, fo feafon it with falc, and put in butter 
 __ when you take it off, and fo ferve it to the Table on 
 fafting-dayes , or eat it in the morning 1g falting. It is 
 good to cleanfe the blood, 
 
 To make W. serGrewel, 
 
 : Bes a pottle of water,a handful of great Oativeal, 
 _ pickt and beatin a Mor ter put ita boyling : wher 
 it is half enough, put to it two handfuls of Cur: ans 
 _wathed, a faggo: or two. of {weet herbs, four or five 
 blades of large Mace, alittle fliced Nutmeg,let a grait 
 of Musk be infufed a little whileinit, feafon it witl 
 seat and Rofe-water when ir is enough and put to i 
 alittle drawn Butter. 
 
 { 
 
 = 
 4 
 
 
 
 o. as ; ee 
 G As f Ses 
 ——. , + 
 

 
 To make Punnado. 
 
 Py Ake about one quart of Running-water, put it on | 
 the fire ina skillet, then cuta light Roulofbread 
 
 in flices, about the bignefs of a groat,and as thin as wa- 
 fers,dry it ina difh ona few coals, then purit into your 
 water, with two handfuls of Currans, pickt and wafh-. 
 
 ‘The whole Body of Cookery Diffetted. = 43 
 
 , we 
 
 ed, a little large Mace, feafon itwith Sugar and Rofe-| 
 
 water, when it isenough; And infufe or rub the bot~ 
 tom of your difh with musk: You muft add Salt to this, 
 
 and the abovementioned. 
 Neg: To make Barley-Grewel. 
 
 Ake half a pound of Barley, and give it one or two 
 -walms,in two or three waters,then putin it a ftone 
 Morter and beat it; fofet it a boyling ina pottle ot wa- 
 
 rer, or more, withtwo ounces of Harts-horn; when it ~ 
 
 hath boyled about two hours, {train ir through a ftrai- 
 ner ; thenadd a little mofe water to your Barley, to 
 get out the heart and itrength of it, then fet your li- 
 quor a boyling again, with half a pound of Currans, a 
 faggot of cold herbs , as Sorrel, Strawberry, and Vio- 
 let leaves, exc. alfo a little Time, three or four blades 
 
 of Mace, and when the Currans are boyled enough, © , 
 
 your broth will be ready ; then add about a. quarter of 
 apint of the juice of Sorrel, let it boy! one walm ; 
 take it off the fire, and f{cruife inthe juice of four Lem- 
 mons; feafon it with Rofe-water, with Musk infufed 
 therein, with alittle Salt : there is notoing better than 
 this, to give any one in a Feaver, all the time of their 
 ficknefssf you ferve ittotheTable,leave out cold herbs, 
 and add fweet herbs, you may alfo fend up'the Bare 
 Jey with it, but for weak ftomacks flrainit, = 
 
 ’ oF 
 
 
 

 
 
 
 ft Ake 2 Pot shat niet oa Milk and bie 
 very clear. then flice halfa dozen great Peatmanes © 
 
 * Sik boyl them j in your Poflet when they are boyled ek 
 
 lick neople which are fubject to, Melancholy. i WY Doe 
 
 nough, ftrain the liquor forth, with as much of the. 
 
  Appleaswill run; lay it. on the fireagain, -withtwo or 
 three blades of Mace; whenit boyls; beat the yolks ce 
 
 three eggs into,to thicken i it, feafoniz with fome Muski-. 
 fied Rote-water, and Sugar : : this is very good toigive 
 
 + BN 
 a” 
 
 Ta make a Lemmon Cawdle. : ne 
 
 * 
 
 "Prato spinic of White-wine, and a:pinr of water} ahd” 
 let it boyd, put toa half a Manchet,cut as thin and 
 {mall as you can, put it in with fome large Mace ; then” 
 
 beat the yolks of two eggs to thicken it, and fornife iny 
 
 the:j juice of halfa dozen Lemmons, feafoni it wath Sugar 
 and, Rofe-water. 
 
 To make a F lorendine, or Made-dif a Rice. & he 
 
 THe Pafte for your. Florendines ought to be arich 
 -cold’burtered. Pafte, or Puff paite : take a pound 
 
 | of Rice, boy! ita quarter of an hourin water ,then put, 
 
 ibout into a:Cullender, afterwards boy] ir half an hour 
 in Milk,or as long as you can,provided your Milk burns. 
 
 _ nott6o4 put four or five {ticks of Cinamon in the boy~ 
 
 ling thereof) and let it fand ina deep dith or bafon,un-, 
 
 “til itis:cold, and congealed together ;, then’ take the'one, 
 
 half of it, or asmuch as you need, breakto it the yolks. 
 of fix eggs, and the whites of two, put to it halfa pound 
 of Beef-{uet minced fmall, and almoft as many Currans;, 
 a dozen of Dates minced + feafon it with Cinamon, Nut 
 meg, alittle Cloves, Mace, Ginger, Salt, and a hand- 
 ful of Sugar, with a litcle Rofe-water :+fo mingleit all 
 
 “up together in a thick batter, with a little Cream : co- 
 
 es .  aeaee 
 dy a Mn, Sina 7 | eee ye 
 

 
 ver aa your 1c dith ih you intend tok bake it itinwitha fleet 
 of Pafte : put in your Rice, { hibit not too full, rbhacit « 
 
 rife not over the brims of your difh, thenj jagg afheec 
 of Puff-pafte, the breadth of your dith, about halfan 
 inch’ broad, twift them and lay over your Flofendine, 
 from the one fide of your dilh to the other, fattening 
 them to the fleet of Pafle in. the bottom, fo crofs them 
 again, that they may be Chequer-work, then’cut your 
 Pafte upon the brim of your dith, doubie, over, all the 
 ends of your crofs-bars : -bake it, and ftick ir in.the che- 
 fbAte with kiyenete crape on Sugar, andfendit ae 
 
 ih 
 
 sine Maas <P GIR fp Butter Rice.’ faa 149g TIA 
 
 TAke Rice aie His: after the. fame manner hovleda in 
 
 - water, then inmilk,, brnifese; with yourladleywith — 
 
 pw {weer,Cream amongft i it: put butter to.ir, and fet 
 icon a heap. of coalsina difh: etic boyl, and keep. At 
 flirring : feafon it with Cinamon, grated Nurmeg,Salr, 
 
 Rofe-water and Sugar : - when it Is enough, dilh it on ” 
 fippets of roalts:4 and ftick them with the fame, or Lo- 
 
 _zenges of Pafte. gnved and baked : Aare, on Sugar sand 
 Bnd 0e> Bal ED * 
 
 it 
 
 To wk AF loréhdine or spl 4 h fl f Appi. be 
 pus: a skillet Ae water, with lone Currans a (9, = 
 
 ling’ > then pare: about a dozen Pippins, apd'eut — 
 
 them from the-Core, intothe faid water : whenthey, are 
 Doyled tender, pour. them into a Cullender ; when the 
 water is drained from them, put them into a dith, and 
 feafonthem (but if you have time, flay until they are 
 ‘cold, left it melt your Sugar, befides i will {poylyous 
 Pafte ) with Sugar, Rofe-water, Cinamon, and Carra- 
 “way-feeds : then role out two fheets of Pafle ; put one 
 -in your dith bottom, and all over the brims::hen day 
 in. your Apples i in the bottom round and high ; wet. dt 
 ‘round, and cover it with your other feet, clofe i ir, and 
 ye oe Sar SAU 
 
 ® 
 
 pe 
 a 
 
 
 
ae 
 Cuts 
 lage Se 
 ae 
 
 ae 
 
 ot 46 i: Te whole B Body of Cooker 
 
 ‘ ee 
 
 
 
 Va na «fol € A 
 
 
 
 ; ; Difftite r re a 
 carve it about the rims: of your difh, as youpleate 
 
 “| prick and bake it: ferape on sai 8 and fend it up for z 
 
 ah et af 
 
 ‘fecondcourfe. Sahel , a 
 To make a F lorendine or Maderd i fh of Spinage. 4 
 
 ‘Ake almoft a peck of Spinage : when ) your wnt 
 
 » boyls very faft, throw it in, and let it have half 2 
 ae walms ; then put it out into aCulllender and let 
 it drain, and feruife out all the water ; mince it very 
 ~fmall with a pill or two of Orangado, add to it halfa 
 - pound of boyled Currans, feafon it with Cinamon, 
 Ginger beaten Nutmeg andSal t;then put it in your difh 
 upon a fheet of Pafte ; . put ro'it Butter and Sugar,cover 
 and clofe it; prick it over, and bakéir: Whenitis al- 
 moft baked, put toita olafs of Sack’a little drawn But- 
 terand Vinegar , fo fhake or mingle it rogether with 
 “your knife, or fpoon : and when you have sap for 
 tS fergpe on Sugar, and fend it eps i 
 
 ; To make Pafties to aa ee a ; 
 
 "TL Ake of the fame compounds, of Abate and other 
 
 ingredients, as is in your Florendine of Apples , 
 and make very {mall Pafties, as you did of the Rice, 
 only add to thema little fliced Orangado. 
 
 To make 4 Florendine or Made-difh of Kidney of Peal 
 
 pe the Kidney of Veal, fat andall, as much as 
 you have, and mince it {mall ; then mince afew 
 fweet herbs, and about a quarter ‘ofa pound of Cur- 
 ‘rans, or more, according to the quantity of your meat; 
 * feafon i it ‘with Cloves, Mace, Cinamon, Nutmeg, Su- 
 - gar, Rofe-water, Sale, the yolks of three or four eggs, 
 and a little Sack; if you think it will be too fat, you 
 mutt add a handful or two of grated bread, a Pippin or 
 two minced, with a little Orangado : fo put iton 2 
 
 eet of Pafte in the bottom of si dith, and cover it 
 
 with 
 
The whole Body of Cookery Diffetted. 
 Sesiinoiter, clofeitup, prick it and bake ir, aa 
 mn Sagar, and fend it up for the firft courfe. 
 
 ah toa Sts of a Kidney of V ale called Marrow toafts. 
 
 Hac bit, and feafon ir'as aforefaid, and putitin a — 
 Vi dithon the coals: asir melts, add grated bread 
 ind the yolks of eggs, a little Cream ; fo Sh it npand 
 
 
 
 
 
 
 down , until ir comes into a body like Pap : thén take 
 
 O ‘or three rouls of ftale light bread, and cutoff 
 dies ‘two corners of every one of them : then 
 
 ut them forth intoaftsthroughout the roul, wafh the | 
 
 sne fide with the yolks of eggs, and foread on your 
 ‘ompotition; being hot, it will fpread like butter : thus 
 fo with all of them, until all be one : wafh them over 
 on the top with. the yolks of eggs; and fo fry them: 
 oftly dith them upon a plate, frow on Sugar and 
 fend helt up, forfecond courfe, ina common dyer. : 
 
 i make a-F feed dee 67wA Made-di ih of a Calves . Hg. 
 
 Chaldron« 
 
 Ke one that is very fat, and boylit it, mince it very 
 
 “ fmall, with Time, Parflee, a handful of Spinnage, 
 
 ~ and a few other {weet herbs ; mince all thefe: very 
 (mall; with acouplé of Pippins , ‘then put to them fome 
 srated bread, more or lefs, according tothe fatnefs.or 
 leannefs of your Chaldron : feafon it with Cinamon, 
 Cloves, Mace, Salt, Nutmeg and Ginger : then break 
 
 in halfa dozen yolks of eggs, andtwo whites: mingle _ 
 
 all-together, with a good quantity of Currans, accor- 
 ding as you put to Mince-pyes - all thefe ingredients 
 being well mixed, and your fheet of pafte in the bottom 
 
 of your difh,; lay your meat on it, butdo not over- 
 
 charge the difh, leave room that the fat boy!s not over 
 
 the brims thereof : then lay over it Dates, Marrow, - 
 and Raifons of the Sun; fo clofeit up, andbake ir,ferape 
 
 on op Sgt and fend it up f for the frft courfe difh. If - 
 
 you 
 
 ace 
 
Sonbovesmindig : 
 
 ~ Again you. ‘ought to. putinto your Se ee - Re 0 
 
 * °To 0 inake a Meideedi ifh of Apples dal Red Tor cult te : 
 
 . it up with. your, eggs: put your Apzplesand (urRaDi 1. 
 
 2h, ren 
 
 : Rofe-water.: fo lat tt ftand in thes ven fi ‘ar, abour.h a 
 
 qe hath a very good. ee. an, excel lent colour; 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 “faid meat, radia wi 
 
 -Verjuice 5 After this'manner may you’ bake Caliv é 
 
 Oy pyty oy gee 88 é ny: 
 Be up your ‘fliced: Applestin alitele y water ndiSue 
 
 Ban; let chechboyl uacil rhe Apples. a ve foaked up 
 Silke Haast, and begins.to.to: be dryifh thea beat. ia 
 aMorter 2 pint ofxed ‘Currans,.or more, putt 1¢ Ap- 
 ‘ples and them cogericr, with. the yolks, offour eggs, and 
 whites 0 oftwo : Soylups 4.quart of Cream, and t thicken 
 
 
 
 me 
 
 
 
 to our difh ona theet of Patt, ce lay. on: more, fugar, 
 ole ir, carve your, Patt on the rims : over : your Flos 
 uke with another dith, and bake, your Paftin a foftQs 
 ven :when, your Patt isdry,.takeoff your difh, sand Je ~ 
 it bake a while gent! then when your Cream 1 iscold, 
 put in part ofits, .andmingle it together : let it a 
 
 alittle in the Oven: then fcrape on fugar, and fend» 
 up for a fecond courfe dil, 3 You okies only. make, i 
 with ‘Currans and. Apples, wish’ $1 4 rie Cinamon, ys 
 a 
 
 hour while the Paftesis dry,a { ferve.tr up with ajc oth ‘ 
 
 es aul 
 
 ry 3 er irs 
 
 itis the better aye) awe: 
 
 +3; * } 
 by kd ahs 
 
 , sid ng’ ' Tonio Madea fiof i . ; 
 
 : B. Oyl up abouta pinte and halfof Ci ream, ai ong 
 
 eggs as before, witha little whole Cinamon, Rofe. 
 ‘water and Sugar ; then flice fiveor fix Attichokes ver 
 thin, feafon them with Cinamon and fugar : and feafon 
 the Marrow of three or four Marrow, bones, i in: pleces as 
 bigas your thumb, yourtdifh having a garnith op, 
 
 aN polite onthe Sate butter it.in the borrom, then Jay¢ 
 "laying of Artichokes all oyer ; ftrow. 9 on. the be pesbeui 
 
 ie _ Currans 
 

 
 
 Surrans, and fpread over it alaying. of marrow : then 
 eal together a little'in the Oven: take it out,’and lay 
 
 ans and Cream, as you did before ; fo bake it, ftick it 
 ver with Almonds, and fend itup witha cut over it: 
 
 re 
 
 ou may make Florendines with Potatoes, Wardens, 
 Juinces, or Pears : but by whaty ou have already read, 
 
 ‘ou may be able to perform according to their feveral 
 
 Natures. 
 : : To make forced meats. 
 F Ake 2 piece of a Fillet of Veal, anda little peice of 
 
 ~ Weltphalie Bacon boyled,& a piece of Bacon larded, . 
 
 little Beef fuet:( the lean more inquantity then the 
 t_) mince them alltogether. with one handful of {weet 
 erbs, with fome onions ( minced ) added to them, 
 afoned with Cloves , Mace and Nutmeg beaten : put as 
 lany raw yolks of eggsintoit, as will make it up into 
 {uff body : you may mingle amongtt ir, Pine-Apples; 
 itatious. Add fal to your feafoning : this béing rou- 
 
 d in the yolks ofeggs, isyour favory forced meat: ; 
 
 .nd you may ufe it with any favoury baked or boyled 
 eats, as you fhall hereafter hear. 
 
 To make part of the aid forced meats green for your ufés 
 
 “Ake Spinnage fcalded in boyling water, turn it out 
 ~ into a Cullender, and f{crnife out the water, then 
 ince it fmall, and mingle it with fo much ofthe forced 
 eat,as you intend to ufe: you may alfo mince a hand- 
 ll of Spinnage and Parflee very {mall : and when you 
 ave made your fmall Balls of forced meat, as big, or 
 ttle as you pleafe; dip them in the yolks ofeggs, and 
 ul them in your green herbs, fo that a quick boyling 
 ill makethemasgreenas theherbs. : 
 
 — 
 ir, Sethe AP 
 
 The whole Body of Cookery Diffetted. 4g 
 our onthat aladlefut or two of Cream,and letitcon- | 
 
 ver another laying of Artichokes, with Marrow; Cur- 
 
 * | E  Aaoker 
 
vile 
 
 wel 
 
 \ 
 
 f i ee ‘a 
 
 \ ' ‘ * Os 
 fe ; Coad bo ae 
 < ; F A r 
 t 
 wt. : Wor { “a : 
 oi ; ' ; . i, : 
 ; , N ‘ 
 
 
 
 ee your Brothi in a Pipkin, 
 
 
 
  aihe forceh mest. whe ios See 
 
 The a peice Ws aleg of Veal, or any other eth cu 
 
 eut of the skin, that you intend co force : mince: 
 with aquantity of Beef-fuet and. fweet-herbs , feafone 
 with Cloves, Mace, Nutmeg and Cinamon beaten : ad 
 tout a little Sugar, Rofe-water, and one handful of Bar 
 berries, alittle Salt : make it into a body with the yolk 
 ‘ ofeggs, and youmay put in the whites of half of them 
 in this forced meat ; It is neceflary you put in drye 
 Citron and Orangado, minced very fmall.: you. may 
 green what part ofit you pleafe, as you did the other 
 thisferves for your {weet boyled meats, or baked meat 
 of flefh : or to force any thing that you would dref 
 Sweet, to pleafe fome palates if defired. 
 
 BOOK VI, 
 
 
 
 ee 
 
 Containing ftrong Broths , and Panages , with ore 
 preparations of Cookery. 
 
 zp make Strang Brath for your ufein dreffing of meat. 
 
 Ake a leg of Veal, or other knuckles of Mut 
 tonand Veal, being well foaked indiverswa 
 ters, and the blood dryed clean out : put it: 
 boyling in fair Running-water ; keep it feu 
 
 ming during the boyling : when it is almoft Eoslal 
 
 you may add a faggot of {weet herbs, large Mace, ant 
 alittle Salt : your meat may be ufed for fervice, but pre 
 
 
 
 im 
 
 7 me ee 
 

 
 ey | v An excellent Cordial Broth. | | 
 T Akea Cock or two, cut off their wings and legs: 
 cleanfe all the blood out of the infide, parboyle 
 
 hem very well, thar when they are boyled, there may 
 
 wife nomorefcum : thenwafhthem again in fair wa- 
 er, put them iaa pitcher with a pint of Rhenifh wine, 
 
 and as much of your aforefaid ftrong Brothas will cover. 
 
 hem: add thereto a few Cloves, large Mace, fliced 
 Ginger and Nurmeg, a little whole white Pepper, if dee 
 ired, with a {mall quantity of Chainie, and an ounce 
 or two of Harts-horn; putina little Salt, and ftop up 
 your pitcher clofe, that no fteam may come forth : 
 hen having a Pot overthe fire , let your Pitcher boy 
 herein about fix hours , then pour out your Broth 
 hrough a ftrainer, into a bafon, and {cruife inthe juice 
 ftwoorthreeLemmons : this may be heated as you 
 yave occafion. Iris notonly Cordial, but good againft 
 
 1 Confumptionalfo,. 
 
 To make a Pottage of broth , to ferve up with A Bisk; cA 
 
 or grand boyled meat. 
 
 t 
 
 V Hen you boylup your Fowl, or other meat 
 k for that purpofe , you may ufe the ftrong 
 
 3roth (beforecited) and boyl as much meat therein, 
 
 
 
 
 
 
 
 
 
 hereof , adda pint of graviedrawn with wine, half a 
 
 juarter of a pint of Oyfter liquor , one handful of 
 Xafpine of your French Bread, the juice of two or three 
 _emmons , the yolks ofa couple of eggs beaten into ir, 
 vhen youare ready to ufeit, witha fliced eden fo 
 lraw it up all cogether ; this is a Pottage or Broth fitting 
 or favoury boyled meats ; if you pleafe, you may ule 
 ome herbs in the faid Broth, for fome of your boyled 
 neats. as Spinnage, Sorrel, Endiff, Lettuce, ie 
 aa Se 
 
 eee 
 
 .. 
 
 is you have whenicis at the full ftrength; takeaquare \ | 
 
 lozen of Anchovies, two or three whole Qnions, a. 
 
($2 The whole Body of Cooker 
 
 7 taree Mace, ‘a handful of Goosberries, with Lettice z 
 
 ~ to math. 
 
 a aNety ne Nees 
 
 tity of Pepper tyed up in arag or cloth, and when it is 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 or the like. however. forget not fome fi gots of Sweet 
 herbs in the boyling« of i pa up: Thisis isa Fi Broth, with H 
 
 ‘te ps Ea 2) 
 
 eid otven! way 
 
 Ake a quart ie ofisbii Broth, putt to it fas wl! 
 “Onions, afaggot or two of fweet herbs, fo 
 
 Endiff hacke, -the yolks of two eggs beaten. in half 3 
 pint of white-wine, two Lemmons cut dice wayes 5 
 when your Broth is boyled with your herbs; pu 
 in your eggs and wine, adding to ita fliced Nutme 
 fo draw it up till it boyls, then caf in a ladleful of 
 drawn butter; if it fhould be too thick, you may ad 
 any quafitity of Broth you pleafe to it ; «this i is a favour 
 fharp Broth, and may be ferved up with Veal, or Mute 
 ton’, or what Fowl you pleafe. But let not your 
 Goosberries be boyled too much , ‘for fear they turn 
 
 ~ To ite a Broth or Pale » called Skinck; “f 
 
 *Akea leg, or legs of Beef, according tothe qua Y 
 
 ~~ tity of broth you would have; cut off the meat 
 
 in pieces bigger than an egg ; break thebone in pieces, 
 Jet them; lye a foakingin water, wathing and ‘cleanfing 
 it clean from the blood ; put it in your Pot, and a little 
 more than cover it with, vater ; fet it over the fire swatch 
 
 be 
 
 the boyling and fcumming thereof ; then put a quan- 
 
 above half boyled, add four whole Onions , a litt e 
 Cloves and Mace whole ,a Race or two of Ginger fliced ; 
 take forth a ladleful thereof, and fteepa rag full of Saf- 
 fronin it, bruife it withthe ‘handle of your knife, until 
 you have coloured it, or the vertue of the Saffron, go! 7 
 then put in the lad! leful of Broth again, and let it bor 
 nnril your meat be seg! render, or bo 0 the coe 
 
 ee sey 
 
poe 
 
 lt ida RR ee 
 The whele Body of CookeryiDiffected. * 53 
 ing of half your Broth, feafon it with falt to your 
 pallate, and difhit up on fippetsof French bread, with 
 fome of the meatin the middle of the difh ; this: is’ the 
 Skinck ; but you may alter ir; fonierimes by putting a 
 
 handful or two of chopt clove-Cabbage; otherwife by 
 bruifed Spinnage and Endiff cur, your herbsin this cafe 
 muft not be fhred fmall,; you may add fliced Manchet: - 
 to it which way you pleafe. If you put in any of 
 thefe, they muft boy! but their time, which is about 
 half an hour, otherwifethey willlofetheir colour... 
 
 eke To make white Broth. 
 
 ey Ake a pint or a quart of white-wine, putit onthe — 
 4 fire ina Pipkin, with three or four quartered 
 Pippins, being pared, eight Dates cut in halves, a fag- 
 got of {weet herbs, large Mace , whole Cimamon;,-4. 
 quartered Nutmeg , let them all boyl together; (if 
 you want liquor, “add a pint of {trong Broth) take the 
 marrow of three Marrow-bones ; put it alfo in: (when 
 your aforefaid Brothboyls). butif you pleafe,: wrap it 
 up inthe yolks ofeggs, .anda little grated bread; leftic - 
 mele away ;.then take the. yolks of four-eggs well:bea- 
 ten with wine, or itrong Broth, (your Broth and ingre- 
 dients being boyled) ftir it therein; fo feafoniitto your 
 pallate with white Sugar, andtakeit off the fire, fome 
 adda pint of Creamto the eggs, but thereis great dan- 
 er therein, that ir turns. when. the wine and:Cream 
 comes together ;- ler both of them be boyled firft:, and 
 almott cold before you compoundithem together ;, then 
 you may fet them on, and heat it again, by acontinual 
 {tirring of them together ; .this Broth you may ferve up 
 with boyled Capons or Chickens; garnifh the Marrow 
 and Dates uponthe breaft,; you may if you pleafe ufe 
 ‘Spanifh Potatoes boyled and fliced, or skirrets in this 
 Broth, butfor difhing and fending away your meat, 
 you may fee further in she Rak of boyled meats. 
 a Ss oe m3 
 
 
 
 
 xii 
 ca 
 teh 
 
 
 
 Te 
 
‘gg = The whale Body of Cooker 
 
 | TT Ake your thins of Beef or. Mutton, otherwife what 
 
 
 
 Ba 
 
 
 
 
 
 
 
 aap 
 mca 
 
 
 
 “meat is allowed, being wafhed ‘and fet on’, feum 
 it clean ; then flice:- your brownbread, and foak it in 
 the faid Broth; when itis fo foaked, rub it through a 
 
 ftrainer with your hands, put in aS much as you judge 
 
 willmake your Broth thick in the boyling , when ‘it 
 
 halfboyled, add thereto ‘your Raifons , Currans anc 
 
 
 
 Pruinsjaccording to the quantity of your: Broth, with’ 
 beaten Cloves, Mace, Cinamon and-Ginger , taking a” 
 good quantity of your Pruins up when they are boyled, 
 mafh them together; and. ftrain them'as’ you did the 
 bread with Clarret , fo let it continue till its boyled , 
 then feafon it further with Sugar and Rofeswater sand. 
 ferve it up with fome of thebeft of yourimedt. 
 
 a 
 
 Another, a Confumption Broth, 0 
 "Fake the Broth that certain pieces of Marrow-bones 
 
 have been boyledin, which you may have for no- 
 
 _ the back of a Cleaver’: then put theminto the faid Brot 
 
 re thing atany. Feaft,) boy! therein.a: great’ quantity’ 
 
 reat Turnips: when they are boyled, ptefs ont all the 
 liquor out of them, and put it again into thepot : then 
 take two red old Cocks, {calded, beaten to pieces with 
 
 
 
 
 
 with a pair of Calves-feet ; let them boy! together, bein 
 well {cummed s when they arehalf-boyled, put in fome 
 Raifons of the Sun ftoned,’ fliced Lickerifh, a few Anni- 
 
 ap 
 
 forun it through your jelly-bags : you may 
 
 ¢ ; i “ 
 gy: 
 s sae es 
 
 x 
 Poth Ss ine 
 
y ape The whele Body of Cookery Diff-ited. ss 
 
 Morning, Evening or Noon (the Dofe being a quarter 
 : te ie) Tomake Red Pottages 90.2001 * 
 “TAke ahanch of Venifon, cut himin five or fix pie-. 
 
 ces, and place them in the bottom ofa pot or pan: - 
 
 thendo more than cover it with fair water; after it 
 boyls, and is fcummed, add to it a good quantity of 
 whole Pepper, and whenit is halfenough, put in four 
 
 whole Onions, Cloves and large Mace, of eachalitrle, - 
 
 fliced Ginger and Nutmeg , three or four faggots of 
 
 {weer herbs, (with good ftore of Time in the faggots) 
 
 let it boy! rogether until the Venifon be very tender, 
 and a good part of the Broth confumed : fo done, pour 
 out the Broth from the meat into another Pipkin ; keep 
 your Venifon hot ia the fame Por , either by being 
 
 covered, or addingother hot Broth: thentake acou-- 
 
 pe of great red Beet-roots, being above half boyled 
 efore, curthem in {quare pieces, three times fo big as 
 Dice, and put them into your Broth taken from the 
 Venifon, then fet it over the fire again, and let it re- 
 mainthere untill the roots are boyled tender, bur not 
 maiht to pieces; only add more in the boyling four 
 Anchovies minced, then difh up your Venifon onlippets 
 of light bread, inorder as it was in the hanch - then 
 pour in your Broth, fo much. as will almoft fill the 
 
 difh : then take your roots by themfelves, and tofs 
 
 them ina little drawn Butter, and lay them all over the 
 
 Venifon : you may make ufe of boyled Colly-fowers, 
 
 to garnifhit out further if you pleafe. Let your ted 
 Broth be feen round about the difh fides : if the Beet 
 be good it will be red enough : if not, you ought to 
 colour it with Sanders : this is favoury red Pottage and 
 to be efteemed above the Venifon. 
 
 
 
 Ne 
 eh 
 
= 8B The lt Body of Cookery a eatin i 
 
 \ rT Akea pout of ftrong Broth : iii aoe “fliced | 
 
 
 
 
 
 
 a a I . Brad. 
 
 Another Broth. so Sci a | 
 
 Onions therein, this Broth may you ufeto make 
 any of your fauces for wild-fowl, and to draw: gravie 
 out of your meat : you may add | toira piece of Tem=— 
 bs and a faggot of {weet herbs. . 
 
 Flow to draw Gravie. “et bee al om 
 
 ws your meat is above half roaed, pur. un- ’ 
 
 derneath thereof adifh with a good quantity 
 of the Onion Broth (before cited) then you may ftab_ 
 
 and cnt your meat ,, when youtbink the gravie will run 
 
 beft : fo lade on your Broth onthe meat, to draw down” 
 the gtavie : and likewife White-wine or Clatret, if 
 youhaveit : when your gravie meatis roalted enough, 
 
 wut it off, and prefs ic, that you may lofe. none of hee 
 
  Sravie thereof: fo preferve this gravie in your Pipkin, 
 
 adding halfa dozenof Anchovies, witha little Nutmeg: 
 
  toeach quart or three pints of gravie , you may alfo put 
 Bes fome Oyfter-liquor therein : this will be called for in. 
 
 your Featfts, ro ufe for fauce for much of 1 yO meat, 
 efpecially your Range. 
 
 How to draw Butter. a ES 
 
 ‘Ake a quarter of a pint of {trong Broth, 2: Bi eee 
 _itinto a Pan or Pipkin +, break in two pound. of 
 butter, ‘fet it upon.a heap of coals, keeping of it: draw- 
 ing or ftirring with a Ladle ; then break intwo pound 
 
 amore, or as many as you have occafion for, foyou.add 
 liquor proportionable to it; till keep: it drawing up 
 
 to theend, tillit be diffolved : when ir looks white thick: 
 
 and fmooth, itis ina good condition, and you need 
 
 not fear the oyling of it : bur if it looks yellow, and 
 als per hata recover it DURA oyle: oe 
 
 } Fe eee oe ee 
 di aR eee i A a it a 
 ; 4, z he 
 - » é » “ ae Hy 
 
 } ~ | wy ec etek Se “ Pligg Pa oh oy See he“ 
 a ‘ Pyke WO ree i we ae =y bee tae vat of hae 
 
 att es : ~ 2 P| Vanltsat ed 4 aie Bet Nikepai 
 - : Asta Pers} ae. ra" 
 
 
 
a ie whale Body of. Cookery: Dif fed. 5 
 
 
 
 How to “Recover it.” 
 
 P Ake aladlefal of flrong Broth, put it onthe ren in’ 
 : another. Pipkin, then put to ic half a pound of 
 utter in pieces; and when it isdrawn white, you mutt 
 our in your oylie Butter ; and as you pour it, be fure 
 > keep i it alwayes ftirring togerhet ; fee that the oylie 
 utter overcomes not the drawn Butter, by putting it 
 itoo faft : butincafe you have no Butter in the houfe, 
 et there isa way to fetch the oylie Butter again ; fer it 
 ttle ina cold thing for a pretty while, then pour forth 
 he moft oylie of it, leaving the dregs and whey behind, 
 dda little ftrong Broth to the faid dregss , and put it 
 na hot heap of coals, and ladle it up until it become 
 ike to drawn Butter ina body ; then take itoff the fire, 
 ill keeping irdrawing and firing. in the mean-time, 
 our in the oylie Butter very foftly « . fo fet it on the 
 ire and draw it, and when it becomes ftrong,. take it off 
 nd pour in your oy] again, ‘fo that the lefler may ’com- 
 rehend the greater , and. draw it all into,.a tide 
 gain. he0! 
 
 ‘ ¢ 
 
 Ea to ike Barley iad, 
 
 pais! force of Veal, and a: neck of Mutron ; cut 
 your Mutton in pieces , put them in a Pot with 
 smuch water as will contain to boy! them ;. then take 
 
 , quarter of a pound of French Barley, having hadtwo 
 or three walms before, intwo or three feveral waters sf 
 
 © put it out of your Cullender ; and put it into yout 
 neat, {cum your Broth well when it boyls,; putintwo 
 vr three great Onions, two or three faggots of {weet 
 1erbs and Parflee , almoft one pound of Raifons. of 
 
 he Sun, fome whole Cloves, large Mace, two races of — 
 
 Ginger, a piece of Lemmon-pill ; feafon it with falt., 
 
 and let it boy] foberly until it be enough ; fo ferve up 
 (on meat with Raifons and Barley on the’ top ofit, and 
 Sige . — garnifh 
 
 *Mpseies <2 
 ens 
 
4 iota Purflin, or st og idee good herbs. sh? 
 
 
 
 aaee 
 
 Ce The whole B ~ ky ory Difftfted. 
 ott your dih with Raifons ; re if you a t 
 have it with herbs, you may add. Endiff and Spite | 
 hacked with a knife, and pputicina quarter © an hot : 
 before it beenough: or in the Summer, you His uf 
 
 
 
 
 
 
 
 | 
 Cane |, 
 
 b. Pere 
 
 & 
 "atm TF be 43 
 ae f a V4 
 
 BOOK vin ges ypteatiers 
 
 ae 
 
 “whieh eet to si all manwner yp ba toed 
 UN Ste mee of Flefh. 
 
 a ae 
 ew ue 
 
 How to make A Bik 
 
 . ertece | isa grand boyled meat, called Lexie 
 it ismuch mended by the Englifh; of what wa 
 ~’ practifed by the French, according to theit 
 - Original becawfe an Englifh man never think 
 a teins well, nor rich enough but ufually doth ater 
 
 according to reafon,and difalloweth of unnatural com 
 ~pofitions. The beft way for drefling thefaid difh, now 
 inufe, and allowed, is, That you take all the choicel 
 wild-fowl, and tame-fowly of the fmaller fort ; the big. 
 geitthar isto be made ufe of, is a Capon or Pullet, : 
 be forced ;: Pur the faid fowl (that youmake choice of) 
 a boyling, with a piece of good Bacon , belonging. t 
 the rib ‘then having your forced meat i in balls; abou 
 the bignels ofan egg , but longer, ‘ronled ‘up in th 
 yolks of eggs (asis fhewn in the Book of Forced nie 
 put twenty of the faid Balls in the aforefaid Fowl ; 
 
 may wrap up fome ofthe fame Ballsin the'C an] of Vea 
 after the fame bignefs and length ; then charge a fecont 
 Pipkin with Lamb-ftones, fweet-breads, Lambs tongue 
 -larded on both fides, thefe muft irtt be all fryed brown 
 . enly fcorcht, not thorow, wc are ? into th 
 
 Pipkin 
 
 
 
“The whole Body of Cookery Diffetted. = sp 
 Pipkin : put to them blanched Cocks-combs and fliced oo 
 pallets : ler them fimber up in ftrong Broth, and alit- 
 
 tle white-wine - add two or three whole Onions, a 
 little large Mace and Nutmeg : then charge your third 
 
 
 
 
 
 
 the Marrow of four or five bones : let them boylwith 
 ftrong Broth , then having all your Fowl drawn, and 
 irnffed , whether peeping Chickens, fquab Pigeons; 
 i in feafon, Plovers, Partridge, Ruffs, Knots, God- 
 weaths, Quails, Larks; or any other; your proportion 
 in thefe being truffed , parboyled , and made ready; 
 boy! them up according to their time of boyling , ei- 
 ther inwater and falt, or {trong Broth; let all. thefé 
 ingredients be ready together : then having your 
 Bree Charger, witha foop and light: bread in fippets, 
 then'difh’ up your Capon (or great Fowl) in the middle 
 of your difh,and place ‘your worfer Fowl round about, - 
 and your next fort towards'the brim: of ‘the difh; -and 
 your beft and fmalleft fort onthe top of all, your for- 
 
 Pipkin,with bottoms of Artichokes cut in quarters,and 
 
 céd meat between the Fowl and round:the dithy and 
 
 your Lamb-floneés‘ard {weet-breads invevery: vdcant 
 place ; then flic your Lambs-tongues in halves, and put 
 them-in'the moft neceflary place, with the larded fide 
 upwards-fo put your Pallets and Cocks-combs between 
 and about the whole, as alfo your Artichokes and Mar- 
 row aboutthe top of the boyled meats , then take your 
 Bisk Broth, being boyling hot , adding half a pint of ° 
 Clarret gravie thereto, pour it all over your boyled 
 meat; you may garnifh yourboyled meat with fryed 
 Bacon, fryed Potatoes, fryed Oyiters, and all over with 
 fliced Lemmon, then ftrow it over with one handful of 
 Piftatious Kernels ; you may make this Bisk leffer , or 
 bigger, as you pleafe, | De sin eee oy 
 
 6 eS nee Te 
 
é 
 
 Take all your aforefaid Fowl, or rohek Fowl you 
 
 An. thisway of boyling,Realon mult guide you; to. know 
 
 Bae PY ‘ie 
 . : The vole Body We Codkery seasons ‘. 
 
 * ‘ 
 ape a Be ¥ 
 tg 
 
 ai make abrown Bish. 4 fags 
 
 have, and halfroaft them; -Cyetlet theit brealt be 
 a yellowith brown) pur them into your Pipkin, with 
 
 _ -ftrong Broth ; and likewife all your other ingredients 
 . mentioned in the other Bisk (except your Marrow and 
 
 Artichokes) feafon this your great Pipkin with Mace., 
 
 - Nutmeg, halfadozenof Onions, fome faggots of {weet 
 
 herbs, with adozen Anchovies ; let thefe ftew .all. up 
 rogether; put a ladleful or ewo! of drawn butter. to 
 them , then having your foop id your Charger upon: a 
 
 -heap of coals, dith: up your groffeft Fowl] in the middle, 
 
 and all your other round, as fat as you can ; and. your 
 
  moftj grofs. ingredients between , and. your belt 
 
 over all: In thefe boyled-meats:;, ‘you may, ufe} ‘both 
 Mufhroms and Oyfters ftewed up, in gravie , calt, ‘this 
 over your boyled meat’: folear your ‘boyled. eat! as 
 before; and. gavnifhit-about -the -brims with - Petteets; 
 and Bacon fryed brown in eggs, with-fliced Lemmon 
 onthe top’; ftrow over it all yolks, ofteges minced fmall. 
 
 
 
 what Fowl or Ingredient will-ask- mot boyling,,.. om 
 
 St ya me and fo boy! up the whole AacorainSly ics 
 
 Tew: Seay he. raake’ an Olue. 7? ds bos 
 ra NRE Bhukss you mutt take’ all manner af Fol fod 
 
 big i is allowed you , both of great, and fmall; forme 
 
 whereof you may force, others. you-may lard; thefe 
 being all roafted, take a gammon of Bacon; that is well 
 
 ; boyled, skinned and larded with Lemmon-pill and Sage, 
 ~Wwathit over with the yolks ofeggs, and ftrow thereon 
 
 minced Sage, Pepper, and hard yolks of eggs; then 
 having another Pipkin charged with balls of forced 
 meat, Saffages, Lamb-ftones, and {weet-breads, Arti- 
 
 chokesin quarters , and whe other Ingres or 
 
 “ ‘ar f 
 : ) rd sik | nn 4 
 Agee P ote TU nA SU of ay in Got ne, ge 
 

 
 vis Ty he nt) B ad f Cookery Di fitted, Or . 
 aricties you have, Let them all boyl up ‘together i in 
 
 trong broth, witha faggot of fweet herbs, Large 
 
 Mace; andtwo or three Onions : your Gammon of 
 
 3acon being Roafted for the fpace of an hour:Elfe baked 
 
 nan Oven : Difh it up in the middle of your dish, and 
 rour fowl in order round abour your forced meat,and 
 
 affages place likewife round about, and betweenthe 
 owl! :* your other Ingredients all over your Oluein — 
 racant places : Let your Leare be halfa pint of gravie, 
 ind fome of your ftrongbroth , boyled up with fome 
 Anchovies, and three or four whole Onions, with 
 ome erated Nutmeg ; fo pour it all over your. ‘Ole, 
 
 ind ain it with fliced Lemmon. 
 
 How to force all manner of Meats. 
 
 CUnpa you have a defire to forcea leg of Mutton, 
 or Lamb, or any fuch like meat, you muft let your 
 :nife run round betwixt the skin and flefh of your leg of 
 Mutton, (or other meat) take heed you cut not the 
 utward skin : Cut out all the meat from the bone- 
 mithin the leg : then wafh your legin the In-fide with 
 he yolks of eggs, being feafoned after your forced meat 
 smade, asbefore wastaught : you may force it fa- 
 roury or fweet, at your pleafure - And when its full 
 n the room of your flefh, wath it at the butt end 
 with theyolks of eggs, And clofe your skin to the 
 orced meat, in the form asit was at firft, fo fetic on 
 t piece of a Caul of Veal, inthe difh or pan youintend. 
 0 bake it in,wafh it over the top with the yolks of eggs; 
 ind let it bake foberly : then you may make both of 
 your white and green forced meat, as many propor- 
 tons of birds, inthe manner of Pigeons , Quails , or 
 lovers, asyou pleafe, wafhing them over with the 
 yolk ofeggs : So if you have the heads of any of the 
 owl before mentioned, joyn them on with your Pro- 
 ortions, 2 Wich the yolks: of eggs ; he aris of Mutton 
 a a : being 
 

 
 Aa wh ile' Body of Coo ookery Diffetted. is 
 ah oy hal if ri “put them i ria ieee pti Hs or. int 
 fome other, inthe Oven, whenit isbaked, you may 
 difh up your les of Mutton, with the gteateft propor 
 tions next round aboutit, and the leffer ro garnith you 
 difh about the brims ; In the baking thereof you fhoul 
 put fome Wine or, ftrong broth sbeing thickned up witl 
 a volk or two ofan egg will fervefora nate to put ove! 
 it, fo garnifh ir. : 
 
 Your Leare for’ your fous forced m meats. 
 
 “Ake a little ftreng broth, White-wine,or Verjuice 
 Sugar, Cinamon, and Nutmeg; one handful o 
 ftript Barberries, a Lemmon cutin dice or flices; sthicker 
 it up with the yolks of two or three eggs ; , when i 
 boyleth, pur therein a Ladle full of drawa butter , anc 
 pour it over your forced meat. If you force Fowl 
 you muft cut the fleth from the breaft of both fides yom 
 Fowl, up tothe breaft-bone, fo let your knife rur 
 betwixt the Aefh and the skin, meeting at the breaft 
 bone, rounding of the flefh, rake it ont : Let thy 
 breaft-bone continue , and the skin that groweth on 
 the top of it, andrake heed you cut no holes in th 
 skin : Wath it in the infide with the. yolks of eg 
 where the meat istaken out; And force ir again , wit 
 afweet, or favoury, which you pleate. After | 
 manner, muftyou force all Fowl. : 
 PE OL Flop! fo make A forced boyled meat. Bl | 
 7Ou may force one Capon, three Chickens,ant 
 three Pigeons, and fome. thin Collops -of Veal. 
 firft let your Capon be halfboyled, and more ; ther 
 put in your forced fowl, and.as many of the fame kind 
 unforced ; your Collops of Veal being feafoned, and 
 wafht over with yolks of eggs, and rouled up. with 
 - forced meat, put them in alfo, bound up with a thred; 
 beryl, a quantity of forced meat balls, both RR and 
 ee hite, 
 
 Aa ta im, ‘4 
 
 
 

 
 
 
 
 aa 
 
 ite oy themfelves, ( about the bignefs of a little 
 
 qs ) pipkin; your difh being laid with Sippits , 
 
 
 
 
 > V! 
 ) ina 
 ut he Capon in the middle thereof, with the fix 
 yrced fowl xound about; and the unforced fowl be~ 
 ween, your forced Collops ( which ought all to be 
 ded) cut inthemiddle, and varnifhed in all the va- 
 
 ant places among the fowl, as alfo your green, and - 
 
 hite forced balls, round about the difh, berween, and 
 pon the fowl , your proportion of Birds (as before 
 ught) round about the brims of your difh; if your 
 wi.was forced favoury , you mutt have a favoury 
 eare made with Gravie and fome of your {trong broth, 
 yyfter Liquor , and Anchovies diflolved , beaten up 
 ith the yolk ofan egg : when you Boy] it , pour this 
 ver your Boyled meat : Then ftrow ir all over with 
 Veltphalie Bacon cut very finall, Garnifhit over like- 
 ife with Lemmon and Barberries at your pleafure.. 
 
 our Leare-and garnifh for [weet forced boyled weat of : 
 
 the fame kind of Fowl. 
 
 Ake half a pint of {trong Broth, and as much Ver~. 
 juces put them over the fire, add thereto a 
 
 nantity of Barberries, one handful of Grapes, or | 
 
 soosberries (if in feafon) the yolks of three Eggs 
 
 eaten up in a little white-wine, feafon it with Sugar.) 
 
 lutmeg, and Cinamon, (beaten ) draw it up, and 
 our irover youboyled Meat - {tick your boyled meat 
 ith {prigs of Pafte, garnifh ic over with Barberries, 
 :d Currans, Lemmon, or what you pleafe. 
 
 To boyl Capons or Chickens in white Broth. 
 
 Oyl up your Fowl white in frong Broth, if you 
 have ir, otherwife in fair water and Salt, witha 
 _. faggot of fweet herbs, and large Mace: yourdifh 
 eing fippeted, and garnifhed with Barberries boyled 
 p (and Lemmon ) lay your Fowl therein, and pour 
 Se be On 
 
 es ce Re eam ene ae cata cetera eM! “2, BE een é 153 ae 
 . The whole Body of Cookery Diffected. = 863 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 “on Your Broth d redients > a: . 
 OFT pt eT eed ae Cee 
 
 bag enh | To iain sbiene of. Venison. LWitse HD 
 
 ae may force your Venifon , with a handfa 
 fweet herbs and Parflee minced, witha litle B 
 . fuet, and yolks of eggs boyled hard : feafon yc 
 farceing with Pepper, Nutmeg, Ginger, and Salt: put 
 our Hanch of Venifon a boyling pois) powdered qd 
 Kefore) then boy! up three or four Colly-Howers inj 
 ftreng Broth , and a little Milk : when they are boyledy 
 put them forth into a Pipkia : add to them drawn bar 
 ter, and keep them warm by the fire: then boy! uptwe 
 or three handfuls of Spinnage in ftrong Broth : when 
 is boyled; pour out parr of your broth , and put - 
 little Vinegar , a ladleful of drawn butter, and a grated” 
 Nutmeg : your difh being ready with fippets in th 
 bottom, put in your Spinnage thereon round toward 
 “your difhes fide : then take up your Venifon bei 
 boyled, and put it in the middle of your dith, and pt 
 -on your Colly, fowers all over x: pour on your draw 
 butter over your Colly-flowers : garnifh it. with Bat 
 berries, and’the brims of your difh with fome greet 
 
 Parflee ‘niinced. In the faime manner may i it be ee wi % 
 Cabbage. é 
 
 To boy! Legs, Necks, or Chines of Matton oe ape : 
 
 Ou may lard your Mutton with’ a little ‘Lemmon 
 pill, boylic in water and falt, with a faggot 6 
 
 two of {weet herbs : then take a pint of Oyfters, bein 
 _ wafhed and fet : put to them fome of their own liquo 
 ‘in'a clean Pipkin, alittle trong broth, and halfa'p 
 _Of gravie , as much white-wine ; put to them two- 
 three whole Onions, and:a little ‘quantity of; Tim 
 grated Nutmeg, and three Anchovies, let them be 
 sogeatiet; beat up two or rehece is Ks of “88 | in a lies e 
 
 Le r “i 
 

 
 
 
 ‘the faid Broth, and draw it ec euritiner 
 erat butter amonglt it : difh up any of the faid 
 meat tae fippets , and pour on your Lear, with 
 
 
 
 your Oyfters on the top ; garnith it’ with Lemmon 
 and ab verries, and fend i itup. | 
 ee 
 
 bP beber way. 
 
 “| Ake half a. handful of Sampier,a handful of Cale 
 “A afew fliced pickled Cowcumbers : put them ina 
 little trong Broth, White-wine and saritille lecthem 
 boyl together; (put tothem a Lemmon cut in Dice} 
 when you bring them off, and a grated Nutmeg; | bear 
 themup thick, with two yolks ofeges, and a ladleful 
 of drawn Butter‘: put therein a fal! quantity..of Sugar, 
 tharitmay be a fharp fweet’, difhituponfippets , pour 
 onthe Leave, garnifh it wich Barberties, Sampier: and, 
 agra and fervei it up. 
 
 
 
 _ Another way. 
 
 Cun Tarnigs in fenace pieces, boyl up a inh of 
 thei ina little ftrong Broth and Milk;whemthey 
 ire tenderly boyled, pour them forth into a Cullender, 
 hen having a great handful of Parflee boyled green, and 
 hopt very fmall; with a handful of boyled Barberries, 
 ngrated Nutmeg, anda little {mall Pepper, put thefe 
 
 ogether withthe Turnips, ina great Tinndifh »- add 
 
 ® it twoor three ladlefuls of drawn butter , a little 
 Vinegar and {trong Broth - fer them upon the .caals, 
 ind tofs them up together : then difh up your meat, 
 dal and lay’ them all over by fpooatuls . 5 ap 
 ind a : Tee: ‘ 
 
 . Another way to make a Leave for the [aid meat. 
 
 Ate alittle white-wine and {trong Broth , with fix 
 Onions minced exceeding {mall ; boy! them well 
 ogether cian ' put infome {mall bunches of grapes, and 
 
 Pie Ne yt F ~~ fome 
 ee A, “ 
 
 
 
 oe 
 

 
 
 
 a Nurmeg fliced, thicken it with the yolks of two eggs, 
 
 of nagboyled Parflee minted « very + final likeife. and 
 
 fo pourit all over your meat, garnifh ic with Grapes 
 
 _. onthe top ofit; pour over all your Oyfters a ladleful 
 
 ofdrawn butter, and ftrow on irhe® wi of hard cB 
 
 minced final. * cay 
 eet _ To boyl aleg of Veal and Bacon. uate d 
 
 “Ard your leg of Veal with Bacon all over, andi a lictle 
 ‘Lemmon-pillamongftit, then boy! it with piece, 
 
 
 
 _ of middle Bacon; when your Baconis boyled, cutit in 
 
 flices ,feafon it with. Pepper and ‘dryed Sage mixed 
 togerhite difhup your Veal wich:the Bacon round 
 about it ; fend up withit, faucers of Gteen-fauce sirow 
 Over it Parflee and Barberries. - nid 
 
 To jeu your Creen-fauce: ta wayes. 
 
 sid Chat a handful or two of Sorrell, beat itina Mor- 
 ter, with two Pippins pared and quartered 5, add. 
 
 thereto a little Vinegat,and Sugars, this 1 Is gia Green- 
 
 fance'to fend in Saucers.:. i yor ot 
 2. -TFaketwo handfuls af Sorrel , ai at it voll: inva 
 
 “Morter, ferufe out the juice ofir, put thereto a little 
 
 Vinegar, Sugar, drawu butter, and a grated Nutmeg 
 fet.it on the coals until it is hot, and pour it into 
 your difh on ie iapens ; fo dh bed aed Veal and 
 Bacon. ae een 
 
 Ti bt oak  ae e ae 
 
 Bo your breaft of Veal, and beat: it wells then 
 
 wath and dry it, having one handful of {weet 
 herbs, Parflee and a little Sage, minced {mall , with 
 a {mail quantity of Cloves, Mace, and Nutmeg beaten, 
 adding to it a lictle fale; ‘wath over the infide of yout 
 
 | Veal with the vos of egg a and Hou Sha herbs all 
 
 * ye Nae at SN ee pp 0 over 
 

 
 
 wr eae Ne 
 yer it, and lay over it acon, diptinthe ‘ 
 olksofeggs, foroulitup into aColler , and bindic’ 
 with Tape; boylit witha pieceofmiddle Bacon; when 
 itis enough, cut out your Coller in eight flices, and e 
 difhit on fippets; flice out your Bacon’in the fame = 
 pumber, difhed between your Veal ;letyourLearbe 
 made with gravie and {trong Broth, witha fliced Nut- 
 meg; drawn up thick with drawn butter, and the : 
 yolk or two of an egs, pour it over yourmeat; 
 garnith ituwith flices of Bacon, fryed up in-yolks 
 of eggs. 9 a PHBQO RS TROON eae 
 To boyl a Knuckle of Veal, with the Neck, cut-in five » 
 Wi awe, PHCES toshe.ferved in Brahe. yodebrwes “0% 
 sop the pieces‘of the-Neck with Lemmon: put ‘ita 
 boyling in fair water , or ftrong Broth (if you 
 haveit) ler it be cleanfcummed ;. put-therein a faggot 
 of fweet herbs, a little large Mace; when it is almoft 
 boyled; put infomefmall forced meat balls, both green 
 and white, two handfuls of Spinnage,with one Manchet ; 
 in flices; when it is‘enough , dith up-your Knuckle . 
 upon fippets in the middle of your difh , and the pieces : 
 roundabout, with theforced mest between’, and the 
 herbs and broth over your meat; youmaylayon flices 
 Pinecan ar yotpleales te. Dr Dee Be : 
 | To boyl a leg of Pork, ‘a 
 Voge your leg of Pork be well powdered fora week, m9 
 Bus then boyl it, and having a’handful of boyled 
 Sage, minced very fmall,purit into a little ftrong Broth — 
 with butter and Pepper; then let your Turnips be © 
 boyled, as before for your leg of Mutton; rofs your 
 Sageand them together, with more drawn butter 5 dith 
 up your Pork, and lay on your Turnips over It: 
 you may fluff your leg of Pork firlt with Parflee 
 | it up with Cabbage ; after the fame 
 eg Beas ee ranma 
 pote te “an 
 
 
 
, : 
 
 ae 
 
 a i icine 
 
 se 
 
 
 
 
 
 
 
 
 
 
 7 Dotter ae SA Wied Tee CESSES antes 
 "Tobgl Capon o Hom fo te ‘Winer idea a 
 
 \ Fteryyour Capons or Hens are boyled , sohedt a 
 "& piece of bacon; takea pint of ftrong Broth an ‘ 
 “white-wine : put in: a pound of Saflages, two or three 
 whole Onions, a little Nutmeg and large Mace, a fag- 
 got of {weet herbs, a quartof Oyfters, a little minced’ 
 Time, letthem boy! up together thicken them with’ 
 the yolk of an egg, and alitcle drawn butter : difh up 
 your Capons or Pullets on your fippets :_ then pour on 
 your Lear and Oyfters upon the breafts, and the Saffages 
 round about, with flices of bacon betwixt: garnifh them 
 with Lemmon : ftrow them over. wah the yolks ofhard: 
 - €8B8: tminced. Avo (ae 
 
 
 
 "aot way with Mons Pe aes 
 
 F you gather your Muthroms, peel off the puieberal 
 
 skin, and barb them underneath ; throw them:into™ 
 water: then takerhem up, and put them ina Tin difh, 
 ~ put to them fome whole Pepper ,/Mace , and three or 
 four whole Onions -. fet themon the fire fora while, 
 and there will run from them much liquor + ftir them: 
 about in the faid liquor; when they are well fhrunk , 
 pour the liquor from them , and put.co them a little 
 white-wine, and ftrong Broth , Oyfter-liquor , with 
 three or four Anchovies, a: little minced, Time and 
 fliced Nutmeg : addto them half a pint of the belt 
 -_ gravie, thicken the liquor with the yolks of two eggs 
 beaten, and a little drawn butter > your Capons or 
 Pullets being dithed upon fippers, tofs up your Muth- 
 
 roms, and pour tchemon Your Capes estnthede with 
 Lemmon, i 
 
 
 

 
 es Fone 
 6 Yai 
 tuk 7 
 
 PA metas, sig lle 
 ; BP ae eee orghy ye Saige ; xs . ray ‘“ 
 Lee es 5 
 
 ca 
 faa) 
 
 W hd a 
 
 aah To boyl. Chickens. k 
 
 RB Oyl your Chickens in water and falt, with a fag- 
 
 ‘got of fweet herbs, and large Mace ; put in apiece 
 Mf butter, keep them white; then cake a little ftrong 
 Broth and white-wine, fome bunches of Grapes ; when 
 hey are boyled together, put ina fliced Nutmeg, 
 he yolk ofanegsto make it thick, with’ a handful of, 
 Parilee fcalded and minced ; with a ladleful of drawn 
 yutter ; fo difh up your Chickens , and pour on your 
 Lear ; garnifh them withLemmon, and put your bun- 
 ches of Grapes on the breafts of the Chickens... 
 
 8%) » Another way. ; 
 ies half a pint of the juice of Sorrel, fet it on the 
 
 fire, then take three or four bunches of Sparra-_ 
 
 srafs, (beingalready boyled,but not too much) 
 cut off the buds fo long as your finger , then cut off 
 another cut from your Sparragrafs , if they be not 
 ftalky, putthem into your Sorrell that is heating on 
 the fire, and withthem a ladleful of drawn butter, and 
 srated Nutmeg, a little fer Parflee minced; if you add 
 a little Vinegar, you muft do the like with Sugar , 
 that itbe not too fharp, neither muftit be too {weet : 
 fet your difh with fippets ona heap of coals( which you. 
 ought to do with all your meat) put ftrong Broth to 
 your fippets, thatthe fremay make them fwell, difh 
 
 up your Chickens, fhake your Lear together, put the’ 
 Sparragrafs on the breafts, witha little. drawn butter 
 
 thereon. ) | 
 Another way. 
 
 Ake your bottoms.of Artichokes ( being already 
 ~  almoft boyled) cur them in flices (not roo thin) 
 
 then take the marrow of two or.three Marrow-bones ,. 
 
 and boylit ina little white-wine and {trong Broth s put 
 ieee ap a a?” in 
 
 Ber Nah - re ae, 
 
 eRe. ia a, 10 
 ee. 
 Oe, es 
 
 — 4 ee ee 
 
and difh them on your fippers; fo take out your M a 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Ls ey be ‘enough, hagend ic! WGA 8 Recta een burcer’ 
 and the yolk ofan egg, cut your Chickens in halve Sy 
 
 rowand Artichokes, with. your! little ladle ,. and lay i it 
 allover ‘the Chickens ; then pour in your Lear , ar d 
 a litcledrawn butter thereon, fec them ‘on the coals 
 and grate ona Nutmeg all over your boyled meat ; this 
 you may doiin Winter as well as Summer , “having 
 pickled Attichokes by you. 
 
 _ Another way. 
 
 Ake fe ShidoWne, and boyl them as you a ‘Anti 
 chokes; take likewife the ftalks of them, being cut 
 
 a handful'and half long; {plit them in the middle, and 
 peel off the ont-fide, and boyl them pretty tender ; s then 
 takethemout, and pur them into a Pipkin, with the 
 Shirdowns, being quartered , put to them a glafs of 
 Sack , as much whire-wine, and the like of {trong 
 Broth (from your Chickens, if you have no ftronget y) 
 Jet them boy! until chey are very tender, with a blade” 
 
 * ortwo ofMace, fome fet Parflee minced, and a ladle- 
 
 ful of drawn butter ; when they. come off the fire, add. 
 
 a — fome Vinegar and a very little Sugar, that may hardly 
 
 be tafted ; fet your difh onthe coals , wirh fippets in the. 
 bottom, difiup your Chickens cut in halves : lay on 
 your Shirdowns and ftalks all over them; pour on 
 your Lear, witha little drawn butter on the top. 
 
 Anarher way toboyl Pullets and Chickens for the Winter. A 
 
 , 
 
 Boy Spanith Potatoes , but not too much, 
 then cut them to pieces about the bignefs and, 
 length of your thumb : then takea handful or two of 
 Skirrets, bored and blanched, with two or three pills 
 of Orangado, fliced in pieces long wayes : put them 
 Stogether i into a 8 Biking af pb a Ahetle fr i aa 
 
 
 

 
 
 
 ar, ablade of M 
 
 Hele B 
 
 0 x; thenbeat them up with the yolks of 
 wo eggs, and aladleful of drawn butter, anda little : 
 sugar , when you take them offthe fire, putin a gra- 
 -ed Nutmeg, difh up your Pullets or Chickens on fip- 
 pets, lay all over them your Potatoes, Skirretts and 
 Orangado mixed together ; pour on your Lear , and 
 sarnifh ic. as you do your {weet boyled meats , with 
 Orangado and Barberries. | : a 
 
 Nhite-wine 
 
 oy! togeth 
 
 
 
 
 
 
 Another way. 
 
 disp) gabe a Lettice, cut out the hard Cab-. 
 _bage thereof ; force your ou:ward leaves ( dipt 
 in the yolks ofeggs) with your favoury forced. meats ; 
 then make your forced meat Balls green and white,when 
 your {trong Broth boyls, put in your forced Lettice, 
 
 and afterwards your fmall Balls, then take the hard 
 of your Cabbage Lettice, and fome curled Endiff , and 
 give ita quick boylingin ftrong Broth ,; when iris al- 
 moftboyled, quarter your Lettice, and cut your En- 
 diff as long as your finger ; put it into a Pipkin with 
 
 half a pint of gravie feafoned , a fpoonful or two of “i 6 | 
 
 Vinegar, and alittle ftrong Broth, you may add an_ 
 Anchovie, with a grated Nutmeg, and a ladleful of © 
 drawn butter; ifirbe not thick to your mind, you — 
 mult help it with the yolk ofan egg; thendifhup your 
 Pullets, or Capons ; take up your Cabbage-Lettice,cut | 
 them inthe middle, and placethem round about your 
 difh, asalfo your green and white forced meat , then 
 pour on your Lear with your Endiff and Lettice upon 
 thebrealt of your Fowl; youmay garnifh your difh 
 with a Cowcumber boyled and forced; after the 
 meat istakenforth , cut it in pieces, and lay it round 
 Pe er eo 
 
 vate 
 
 oad 
 
 
 
 
 

 
 
 
 
 
 rit half dat Pee y, tten iahephes ss! nd ae ‘ 
 ‘them ina fhallow broad pan that will contain them, | 
 _ with a pint of Clarret-wine, and a pint of flrong Brot 
 -adozen of Onions cut in halves, a faggot or two of 
 ~ fweet herbs, with a little whole Pepper, and fome fli- 
 ; ces of Bacon : cover your pan, and let them ftove up - 
 __ add gravie to part of the liquor at the Jaft, fo much as | 
 will ferve todifh them: garnifh them with the “Bacon” q 
 a7 Onions, if you pleafe. ! 
 
 * 
 Nl 
 
 te ea 0) Aitother way a Rh 
 
 Se 
 
 “Ake Clarret-wine, and eat broth , _as ee q 
 flice in halfa dozen Onions, and let it boylroge- 
 i ther: then put in the quarters of half a. dozen Pippins i 
 
 _ (pared) two or three blades of large Mace : andwhen 
 - your Ducks or Wigeons be half roatted , cut them in, 
 ~ halves, and pur them in, ‘and then ftove ‘them up foges | 
 fits until they are enough ; pur a ladleful of drawn ~ 
 butter to chem, and a grated Nurmeg : difh up your 
 _ Ducks, ec. on fippets , pour on your Lear , and ler 
 Ou quartered Apples lye all over your Fowl, gatnifh 
 it over with bacon fryed yellow with eggs , and ftrow 
 ~ It over with hard yolks ofeggs minced : You may: alfo 
 ufe fayoury forced meat, and Saffagesin the boyling of 
 thefe : however neglect not the larding of them,before — 
 i ot roaft them ; this way of boyling will ferye 
 oth for Duck,, real, or Wigeon, Pans. ai of a. 
 nature, 
 
 
 
 
 
 Tobe) Rabbets: a ne ALR sh 
 
 ye mult trufs them for boyling, by Sete down 
 the head to the fhoulders, and their hind | legs | t0- 
 ward the belly : you may lard them with bara and» 
 Bay them up w white : : take the Livers , g bos ed Zu 
 
 
 
 
 — Se ae 
 

 
 mince it {mallwith a]! tl 
 Dice; putthis ina little 
 
 
 
 ice ine, ftrong broth and Vi- — 
 negar, tothe quantity ofhalf a pint : fet it boy] with 
 Jittle large Mace : then put into it a little fer Par- 
 Fiswatieed , a few Barberries : youmay ufe Grapes. 
 if you have them : add thereto a ladietul or two of 
 drawn butter; if it beroothick, or lack Lear, you 
 may add a little more Vinegar anditrong Broth : difh 
 np your Rabbets on your fippets, and pour your Lear 
 all overthem , and garnifh them with Lemmons. and 
 
 Barberries. 
 
 Haw to boyl Pigeons. 
 
 47 Ake Spear-mints, one handful of Parflee, 3 few 
 2 {weet herbs, witha fall quantity.of Time, two 
 orthree Onions, minceall this together. very fmall: 
 Put to it fome thin flices of bacon, about an inchin 
 length and bredth , add to it one handful of grated 
 bread, the yolk ofan egg, anda little piece of hard but- - 
 ter; makeup thisinto a body, and fill your Pigeons 
 bellies therewith : then put them into a deep difh, with’ 
 their bellies downwards; put to them a little white- 
 
 wine, ftrong broth, and vinegar, withtwo, or three — 
 
 whole Onions; let them boyl together ; when they 
 are boyled, take out the far{t matter in their bellies ; 
 Putitin a pipkin, withfome of your Pigeon broth; 
 (you mutt uot forgetto havefavoury forced meat, both 
 whiteand green, boyled up with the Pigeons ) And as 
 many flices of bacon (as you have Pigeons) being be- 
 fore boyled; put ina grated Nutmeg and a ladleful of 
 drawn butter, with a handful of fealded Goosberries; 
 if you have them, difh up your Pigeons round your 
 difh, and a piece of bacon cut fquare, in the middle 
 Jarded with Lemmon, and your force meat round your 
 difh, and your other bacon between your Pigeons, then 
 pour your Lear all over your boyled meat, with a wa be 
 OS EE arene 2 Hi =~ 
 
 bi 
 * 
 i Dl ied 
 
 eS 
 
 
 
 
 

 
 
 
 
 
 
 
 ae ashes Pigeons or. an old res may be ufed , vehi 
 
 4s, to ftuff cheir bellies with parflee, and a little Onion : 
 
 And when they are boyled, tobe taken out and minced, 
 and putinto bucter and iit fo Bipannde over your 
 , Pigeons and Bacon. 
 
 To boyl Plovers. : Si 
 
 yy: muttalmoft roaftthem, then few. them up i i nf 
 a ftrong broth and gravy, with three or four whole 
 Onions, good ftore of {mall force meat balls,. and Saffa- 
 ges, two or three Anchovies; when they are enough, 
 addtothema grated Nutmeg , and a ladle of drawn 
 butter; tothis kind of boyled meat you may ufeLamb- 
 ftones, Sweet-breads, and Pallets: fo difh up your 
 Plovers, and order your Ingredients round about as 
 you havefeenin other boyled meats. eee 
 To boyl Caponets or Pullers. 7 7 
 
 aAke two or three, according to the greatnels 4 
 your feaft, or dithes -'‘take a Gammon of Welt- 
 phalie bacon, boyled very tender, and about half a 
 dozen of Marrow-bones, trimmed with a Cleavers that 
 isto fay, cutoff both ends of the bonesthat they may 
 not be cumberfome, then cut them round in the middle 
 as you ought ( and ufe to cut a Marrow-bone ) All 
 thefe Ingredients being boyled, (only the Gammon of 
 bacon by its felf,) you mult have in readinefs a Pipkin 
 full of parboyled Spinnage, with a good quantity. of 
 parflee , ( afterward ftewed upina little Wine, {trong 
 broth, adding to it a little Mace, Sale, and Nutmeg } 
 then difh up one half of your f{pinnage, in the bottom 
 of your dith on fippets; remember you putin it drawn 
 butter, anda little Vinegar, when you take it off the 
 _ fire : your Gammon of Eucoabeg blancs: iy 
 
 
 
 ma eae a are 
 

 
 - pe ek Ns ae f. i, eg : 24 sg 
 le of vour difh, then cleave your Caponets, . 
 
 nthe middle of y: | : 
 x Pullets in the middle from thebreaft to the back,and 
 slace them rotnd about your bacon, then place your, 
 
 £ 
 
 Viarrow-bones betweenevery fide, and Sparagrafs up- 
 on your Pullets, with toafts about your difh brims and 
 Marrow-bones : fo put the reft of your {pinnage, ec. 
 ay fpoonfuls on the top of your bacon, and pour on 
 drawn butter witha little very ftrong broth over your 
 
 mear, and garnifh it with Lemmons; you may make 
 
 his boyled meat in the Winter feafon with Oytters, 
 Lamb-ftones, fweet-breads, pallets, fryed, and itewed 
 up with Gravie,Claret-wine, Anchovies,Nutmeg,Mace, 
 Salt, a faggot or two of {weet herbs, and a couple of 
 Onions, adding Pigeons, or what other fowl you pleafe 
 place all this upon, and about your boyled mear, in the 
 room of your foop or Spinnage. 3 
 
 To make a forced boyled meat. 
 
 i Be fix Chicken Peepers, as many {quob Pigeons, © 
 
 and fo many Quails, with what {mall fowl: is in 
 feafon, boyi themin water, falt, and fweet herbs : 
 
 then take two dozen of Larks ; Trufs and farce them 
 
 with a piece of Weftphalie Gammon of Bacon minced 
 withthe yolks of hard eggs; Parflee , Spinnage and 
 Time, fome grated bread and Nutmeg , made into a. 
 
 body with the yolks of raw eggs, then mince fome par- 
 
 boyled Spinnage, and Parflee, and dip your Larks in 
 the yolks of eggs, and roul them up and down in your 
 sreenherbs,; Lec your Pipkin boy! with ftrong broth, 
 and put them in, with about forty forced meat balls as 
 big as a Walnut, green, and yellow ; putto them about 
 fix Sweet-breads, as many Lamb-ftones, two or three 
 pallets fliced and fryed ,-fome Artichokes cut in quar- 
 
 ters, a handful of Cheftnuts, with Pitlaches and Pine-: 
 
 apples ;\ then having about a dozen of Marrowbones 
 cut in halfs, cleared from the fiefh, and the ends of the 
 PM ah ig i bones 
 
 Body of Cookery Diffetted. 7H 
 
 
 

 
 
 
 
 
 
 
 
 
 Bones Trimmed, ‘c jofe them on force 
 the yolks. of raweges, that they may’ 
 upright, then ftop your other bones ith a little. pafte| 
 
 _ what ever fowl you have, between all : ‘then pour il 
 
 _ garnifh round , and upon your pills of Orange and 
 
 fland together 
 
 and eggs, and lay about them : bake them in an’Oven, | 
 then force your half Orange, Lemmon,and Pomgranate! 
 Peels, and put them unto your bones before they are 
 baked , -your difh being ready with Sippets, ‘put in the 
 middle thereof your three Marrowbones upon forced. 
 meat balls; then lay your other bones round about by r 
 the fides , and your Chickens, Pigeons, Quails , 
 
 part of your Liquor, from your Larks and other Ingre-" 
 dients, and pur ina piat of gravy, with four Ancho-" 
 vies, ahandful of Mufhroms , a ladle of drawn butter,” 
 and a grated Nucmeg : Dith your green Larks all overs 
 your boyled meat, with all the reft of your Ingredients, 
 
 fo lear it, and ftrow on Weltphalie bacon minced {mall : 
 
 Lemmon ; and ftick fome branches of Rofemary on’ 
 your Marrowbones ftanding upright , elfe fome fprigs 
 of Artificial Birds made with Almond pafte ; you may 
 garnifh the brimsof your difh with toallts , ‘and your: 
 boyled meat with fliced Lemmon. 
 
 To Boyl Udders and Toncues. | en 
 
 | WV Hen -they-are boyled enough in the Beef pot, 
 
 and blancht , you mult have your Turnips 
 ready boyled, curin pieces and toftin Butter , as-alfo) 
 your Colly flowers and Carrets > put -your “Turnips 
 
 allover the bottom ofa large difh, then flice on your. 
 _.Tongue or Tongues, and lay them one againft another; 
 a fice your Udders , and lay them between, oppofite.:: 
 
 sarnith your C olly flowers all over them, and the Care 
 retsup and down between your Collyflowers : you: 
 may add of che fat of your Pot, if odbove ep unto your: 
 ly EN: and hs alee ai me ‘ ahi aN 
 
 
 

 
 Another way according te the French fa(hion. 
 
 "W7Ake part ofa Capon minced and ftampt with Al- 
 mond palte, ‘Muskified bisked bread, fome yolks 
 f hard eggs, and fweet herbs minced very fmall, fome 
 
 rolks of raw eggs, Saffron, Cinamon, Nutmeg, Cur- © 
 
 ans , Salt, Marrow, and Piftaches , mingle all thefe 
 ogether, then take fix Manchets of French bread of a 
 lay old chipt, cuta round hole in the tops of them, 
 nd fave thepieces, thentakeforth all the crum, and 
 ll the faid loaves with compofition prepared , and {top 
 
 hem at the top with your pieces you faved , then bind” — 
 tupina clean cloth , and boy! them in a skiller, or 
 ake theminan Oven: then take three Chickens and’ 
 
 hree Pigeons, and cur them down their backs, take off 
 
 heir skins without holes, withthe legs, wings and- 
 eck on : thenforce them with the flefh made into a 
 
 avouty force meat , as elfewhere,- When they are 
 Ba i PF ee are Sa ats ues a aj. * ON a forced, 
 
 my ee oS 
 
 
 

 
 
 
 of’ 
 + 
 
 ne os 
 e:' 
 i 
 
 _ them Quails, Martins, Sparrows, pieces of 
 
 
 
 
 
 
 
 
 
 
 
 
 
 shole Bo i 
 forced, fow up their back : | 
 deep difh with ftrong broth : you ake 
 
 
 
 
 
 
 
 
 
 
 
 
 ces of Artichokes 
 -Sparragrafs, Marrow, Piftaches, Pine apples - when’ 
 is ready, dif your forced loaves, in the middle of you 
 difh, the Chickens and Pigeons round about the Quail | 
 with other {mall birds, with your Marrow, Artichokes, 
 or what other Ingredients you have inthe Summer - 't@ 
 thefé and the like boyled meat, you may ufe Arti 
 chokes, Sparragrafs, CollyHowers, Grapes.or Goose 
 berries; ec. but in Autumn and Winter, you may 
 ufe Skirretts, Poratoes, Dares, Cheftnuts; to this Leat 
 you may add gravie and drawn butter, unto your 
 Strong broth. SPOS ea 
 
 ee 
 
 
 
 
 
 ig ont BOORU VERS age od 
 Containing how to make feveral igre of bebrepsie 5 j 
 
 | ‘How to make a Quaking Pudding. ieee he 
 Ake sibling ok Cobang y anda Sasifc ee peateay 
 
 
 
 _take three or four fpoonfuls of the Cream, and 
 mingle it with cwo fpoonfuls of Rice flower, 
 - beat itinto a batter, foit dothnot clod, pucit 
 
 ae 
 
 
 
 * 
 
 “2 
 
 
 
 
 

 
 
 
 
 
 “tal AA 
 
 
 
 a aA 
 
 
 
 
 . 
 
 | 
 
 
 
 “% 
 
 
 
 . 
 
 ett p. 
 
 ands, 
 
 our covered clofe, keep irconttantly turning for the 
 rit quarter, but it muft boyl fiercely, left it foak wa- 
 ; when itsenoughtake itup, open it and turn it 
 wrth into a dith s {tick irall over with blancht Dates, 
 id dried Cittern, all over , perfume a little Rofe water 
 ith musk; with fome Vinegar, drawnbutter , anda 
 ood quantity of fugar; whenitsvery hot, pour it on 
 our pudding, fcrape hard fugar on the brims of your 
 
 th, and fend it up. : a | 
 
 iat Another way. 
 
 Rae alight Manchet, flice it exceeding thin, put 
 it intoa Quart of Cream, then put ir over the 
 te, aid let it boy! with a {tick or two of Cinamon, 
 gu may pour into it before it boyles, two f{poonfuls of 
 
 ower beat intoa batter, and keep it ftirred, then | 
 
 our it forthinto abafon, put toit a grated Nurmeg, 
 little Cinamon and Ginger, fome Orangado and 
 yed. Citrern, cut very thin; when this is cold, 
 uw to it half adozen eggs beaten’, with fome Rofe- 
 ater, and uiix them all together ; if it be too thick 
 mumay add more cream, fo that ic may become a 
 laking pudding when itis boyled (as theaforefaid.) 
 
 ; To make a difhof Puddings of {everal Colours. 
 
 FO this end you mutt have five or fix difhes befpoke 
 
 on purpofe of the Turner with Covers to fit them; 
 su muft butter over all your difhes in the Infide , fill 
 1e of them with the Ingredients aforefaid, put onthe 
 over, and bind it down witha Cloth prepared for the 
 mepurpofe, and packthred : take a quantity more 
 
 the faid ftuff, char will fill a difh, Colour it with 
 
 
 
 dae pe amy AY Sad rent 
 wey DarG., our pudding in your 
 and turning itupand.down,fothat yourbread 
 ad cream be mingled very well , then put itinto your 
 
 oyling Liquor ;, let it boy! for three quarters of an — 
 
 4 : 
 = + - 4 a Be e 
 * a he eee - 
 
 ahi 
 1 dh 
 th 
 
 My Ney 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 5 - ty way, youmay puriroverthe firea foaking: witha 
 
 ; 
 i 
 
 shit 
 t 
 
 part of an egs toit , “and beat. . 
 
 - fervice, fitting for any feaft : youmay make baton 
 
 °p 
 
 ras and bind-it up fo that no wate: 
 
 then take a handful of Cowdlips, handft 
 a handful of Clove GillyHowers : + mince she 
 \_ by themfelves, ‘and beat them: feverallyin aMorter +f 
 ~ add as much of the aforefaid ftuff co each as will . fil 
 three feveral difhes, you may thin chemias you pleafe, 
 by mixiag more Creamto either of them, fo bind then 
 up as aforefaid,and when your pot boylsvery fiercely, 
 fhake your difhes, char the matter: may mining g = 
 ther , and pur themin-: When they.are boyled., -un, 
 cover yout Difhes, turn out your puddings into al 
 dith Stick them as before : Elfe with any Rick 
 Suckers : your Leare, is Butter, Vinegar, Rofe water 
 and good ftore of Sugar; fcrape’on ‘Sugar , and», end. 
 themup : they arean exceeding handfome , and Rich 
 
 ‘ or more of the: abavtte four forts of puddings: TOU: 
  plealen Bio cbak + sor OHE 38 et Hee 
 
 e 
 
 Nee ws 
 ‘oe To MARE Harrow Pudge 10 svat Took ats 
 
 Ake: a pottle of Cream, two rowls of French biea d; i j 
 - fliced very thin; being cut over again ‘the contras) 
 
 dutle whole Cinamon, ‘till it beginsto boy) ,' then be of 
 a dozen of eggs together : and when your; Cream is 
 almo‘t cold, beat them in, put to themthe"Marrow of 
 five Marrowbones, ‘minced , with fone minced*Oran-— 
 -. gado, and Cittern, beaten. Cihamon, Ginger} Cloves” 
 and Mace, Rofewarer and Sugar, with fome falt: you” 
 may thin it with cream, if your Manchet fells too> 
 much : (for it-mutt be but~a litle: thicker’ 
 <ciiimocake batter) then haying your hogs'guts, the fm: 
 Jet of the great ones, being well {fcoured and ¢ ean B} 
 All a vous pats and tye tem ai Pall | 
 
 
 
 

 
 
 
 , elfe they will break , not having 
 
 keep them for your ufe, and heat them for feryice or 
 pleafure, Sak ks 
 
 a pe i, make Black: Paddiig ta be kept. : i. 
 
 
 
 gallons of very good {trong broth, let it boy! foft= 
 
 ly over the fire about halfan hour , keeping it contiz 
 
 nually ftirred, then put it out into a great earthen pan 
 
 let it be cold,and-put to it about agailon of hogs blood 
 ftrained, mix it together with the congealed.Oatmeal; 
 
 if it makes i itnor thin enough, add toi a quart of milk 
 
 or more, let it fteep together all night; then take 2 
 
 sood-handful of Winterfavory; as much Pennyroyaly, 2 
 little Hyffop,andRofemary, half a handful of Time, 
 a handful of Sives : if not, take Onions or Leeks, and 
 
 a handful of Sage, mince all thefe exceeding fmall , and. , 
 
 put them into your puddings : feafon ir with Pepper 
 beaten {mall, Cloves, Mace, Ginger, Cinamon , and 
 Nutmegs, witha guanticy of Salt; then having about 
 two flecks. of Lard cut with your knife twice as big. as a 
 
 dye,. put all in together, with about fixteen Eggs, min- 
 
 ple it al well with your hands : iti be thick and not 
 
 high coloured with blood, add moreto it , your fmall oe 
 ae of ahogg being cleanfed and watered foraday 
 
 ore, cut your gutsanell and half bong , and blow 
 them up all,to fee whether they are found, chen fillatae 
 
 of thefe puddings, and obferve what fcope you give to . , 
 
 your tafte, thatyoun may know how they fwell, as alfo 
 0. know what they, want in their feafoning, foftnels or 
 hardnefs ; ; for they ought not to have fo, much blood 
 
 tone egngcath pie h bard and oe to this 
 2 4 ae: é 
 
 
 
 
 
 
 hof an egg (or fomething 
 ve two Inches {cope to every one 
 
 m to boyl.them very foftly ina Kerrle ior! 
 a paces of bore halfanhour, then take them up, and 
 
 or Ake a gallon of great Oatmeal, and put toittwo 
 
 
 
 
 
 Ondy 
 

 
 
 
 
 
 and tye them aks 
 
 > 
 
 you mutt allow at leaft three inches fco 
 
 ay ae el 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Jet your water boyl very fober, and when they Have 
  boyled half an hour, take themforth , anid put’ others 
 . din, “then afterwards put them infor halfan hour again’ 
 as you fill your Puddings , you mu& fupply your Pam 
 - ftill with Hogs fuer’,. andorder-your hand in the fillings 
 » . \ thatthe ingredients may all carry a ‘due proportiong 
  ‘thefe Puddings, wich fome white Puddings made with 
 | Beef fuer, after rhe'manner of the little ones, (but of 
  fpantength) will be-a very good fervice for a common 
 
 
 
 ‘upinto aftiffbody ; mingle them ell with your hands, 
 fill rherh into middle skins, as big as four of yourgrdt 
 +. mary Saffages , fo hang them in your Chimney or % 
 ~ time , and when you will ufe them , they muft be cut 
 ~ _ \‘outvery thin round'wayes, arid’purthem in your diff 
 “wich Oyl and Vinegar, and ferve them for a Sallet fo! 
 _ the {econd courfe, or for a Collation before you drink 
 
 
 

 
 
 
 
 
 
 
 
 
 se : a 
 aps ood had she, Rr eat t 
 for Saffages. 
 
 4 1 | : 
 ; ik o* @59 * np fF. 
 fat as lean, mince it exceed- 
 
 
 
 sly ig) 
 
 '? Ake Po 
 
 
 
 oh He 
 ; 
 ! 
 iN 
 
 1k, notas much 
 
 Je 
 
 ing {mall together, thentake part of the feck of 
 
 Neato os 
 
 Pork in pieces about the bignefs of the top of your 
 
 finger, feafon each apart with minced Sage, good {tore Ke 
 
 of Pepper and Salt, fome Cloves and Mace, mixin your 
 
 deafoning into eath of thefe, take your fimall fheeps — 
 
 sgutsandcleanferhem , fo fill them with your funnel, — 
 
 ‘alwayes putting fome of the pieces of fleck between the 
 
 finced,, you may fprinklea little wine onthe top of - 
 
 Sour Saffage meat, it will fill the better. Ihave made 
 rich Saflagesiof Capons and Rabbits , and could fhew a 
 neceiptfor it ; butnone fo favoury as thofe of Pork, by — 
 reafonthat Sage and Pepperis not fo fuirable to the na- 
 cep them for your ufe. | 
 
 fe teks + To make a Pudding of Hogs- Livers 
 
 itureofthe other ; fo rye up your Saffages in links, and a 
 
 “) 
 
 \B»- grated bread then Liver, with as much fine Hower 
 as ofeither ; put twelveeggs to the value ofa gallon of 
 this mixture, with about two pound of Beef-{uet minced 
 f{mall, with a poundand half-of Currans, half a quarter 
 of apint of Rofe-water, a good quantity of Cloves and 
 Mace, Nutmeg, Cinamonand Ginger, allbeaten, and 
 jas ouch Salt'as it requires, with fome Winter-favoury, 
 Peaniroyal, Sweet Margerum and Time , all minced 
 very fmaill : mix.all-chefe with {weet Milk or Cream ; 
 Jetitbe no! thicker then Fritter Batrer , fo fill your 
 Hogs guts; you may make ‘one for the Table in the 
 
 imaw, to beeatemhot : ‘in your: knitcing up the guts, — 
 
 ‘you muft remémber to give them three or four inches 
 {cope =: in your putting them into your boyling 
 water, youmutt handlethem round, to bringthe meat | 
 equal to-albparts of the gue: they will ask above an. 
 ea tm nat OC NG Zed 
 
 jeep an atienls and grate it; puttoit more 
 
 Si 
 es 
 
 eo oot aR 
 
 ae 
 Le iS 
 
 t 
 je ee 
 
 ee ey 
 ay OS Ee Reo 
 
 
 
 Vee A 
 

 
 
 
 Ne 
 ee 
 ot . 
 ') 
 x 
 Chih 
 
 MS 
 \ 
 
 ~ 
 et 
 oe 
 
 = 
 
 
 
 : 
 
 
 
 
 
 them. 
 
 SE aquart ofGream a boyling, with Cinamon, and 
 J large Mace : take eight eggs , cafting: away: the 
 
 -whi‘es of four, beat them: well together, with a little” 
 more Cream, or Milk : when your Cream boyls, take 
 it off the fire, and ftirin your eggs, lerit not be too hor 
 
  Jeft.ic curdle , featon ic with Rofe-water , Sugar, and 
 
 grated Nutmeg : your difh being ready, with a garnifh- 
 of Pafte about the brims, cover the bottom of your difh 
 with thin fippets of light bread, lay raw Marrowthereon 
 all over, alfo Dates and Raifons, with Orangado and 
 other fuckets+ then put in.a ladlefal or two of your 
 Creamboyled up, and lay on the top of that a laying of 
 fippets, put alfo aay te of Marrow and fuckets (as 
 
 before) on thetop ofthat; then pour in your Cream 
 
 again ; if your dilh be deep enough, you may go three 
 ftories high, fillicnottoo full till it comes in the Oven, 
 
 5 
 
 -youmay garnifhit if you pleafe with Lozenges; or 
 
 _ Aeftit fpillover, ic willnot ask halfan hours baking, 
 
 otherwife. 
 
 |. Tomake an Oatmeal Pudding. 
 
 oT Ake two handfuls of great Oatmeal, and beat it ex- 
 
 _ ceeding {mall ina Morter , fet on three pints of 
 Milk ina skillet, put into ir two or three fticks of Cina- 
 mon, and large Mace, ftir in this Oatmeal into your 
 Milk before it is hot, fo muchas will make it reafonable 
 
 thick, fitto beeaten ; boy] it for thefpace of half ar 
 
 _ hour, but keep it f{tirring ; put-thereina good. handful 
 
 _of Beef {ner fhred {mall , thentakeit offthe fire, and 
 
 putit inan earthen Pan, and let it ftand until it is almof 
 
 cold ; ifit grows thick, thin it witha little more Milk. 
 
 beat in four eggs, with almoft a handful of Sugar 
 MS eee AE a eae . 
 
 ie digo a 
 Ay mi ‘ yr fA Re? ’ tn a we “ays z 
 
 vid Nee bess ¥ 
 jolie: etal SV PORTO a peat Rabin. Nite 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ae. hy Pyeng ny 4 be ioe a as aN ve OL , 
 ees The whole Bo of Cookery Diffetied. — 8% 
 Wate ean oat eae 
 grated Nutmeg, and fome Rofe-water ; butter the bor- 
 
 tom of your difh.and pour in your Pudding, for ir ought 
 to be as thin as batter; bake it foftly ; it will ask bur 
 
 Certs ta ce va 
 Reece ts te MOaRE a Pudding of mapa” he 
 ‘TP Hicken three pints of Milk’, with about a handful 
 ~~ “of Rice flower beaten into a batter, put in Cina- 
 mon and large Mace inthe boyling ; keep it continually 
 Mirred ullit be thick, put into it a piece of butter, lér 
 
 half an ‘hours time , fo ferape on Sugar, and fend 
 
 
 
 
 Pan, and let it be cold; add to it'two handfuls of Cur- 
 rans, alittle Sugar, beaten Cinamon, anda handful of 
 
 three whites) beat them together , put butter. in the 
 
 * 
 
 cording to your difcretion ; you ought to havea garnifh 
 
 of Palte on the brims of your difh ; when it isbaked , 
 
 ferape on Sugar, and ferveit up, adding a little Rofe- 
 ns y ou Tamake a haftie Pudding. i nia 
 SEt on three pints of Cream, “two grated Manchets 
 or French rolles fliced thin and minced, put to this 
 
 a grated Nutmeg,-a little Cloves, Mace, Cinamon and 
 Ginger beaten; add thereto half a handful of flower, 
 mingle it together, and ftir itinto your milk, whenit 
 boyls, throw in a piece of Butter ; then having four or 
 five eges beaten, with the whites of halfcaft away, put 
 them alfo into your Pudding, with a handful of Sugar, 
 and a little Rofe-water, ftir chem together again, till 
 they beginto boy! and thicken, then pur it out into 
 your dith youferve itupin, . ferit onaheap of coals ; 
 put a Arecthovel to be xed hot in the fire , then hold it 
 
 
 
 tm oe A Veteey |) me 
 
 asia Oe Sie otofe 
 
 { 
 
 Ara * wes 
 ae Haale bt) 
 a Me 
 » ae) Pant 
 2S het Nae Fe ee 
 8 ‘7 ame ie. 
 5) 
 
 ae 
 
 bn” 
 ee 
 
 sad 
 eg 
 
 hi 
 
 fit, . 
 ys 
 
 it boy! a quarter of an hour , then put itin an earthen. 
 Dates minced , beat halt a dozew eggs (cafting TOLUR od 
 
 bottom of your difh ; and pour in your Pudding, you 
 muftadd Salt, and all things elfe in ‘this AACUY eden 5 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Lio en 
 got ae, 3d ou 
 ‘3 2" 0. Sch he auCw i 
 Ake the great puts of a Hog, let them be clean’ 
 Fe fcoured and fhifted in feveral waters , for four - 
 and twenty hours together, then takea handful of very | 
 _ good {weet herbs and Parilee, with, intend Berl (08) " 
 _ minceit together very fniall, and puttoit, a goodquans | 
 a? tity ‘of Cloves, Mace, Ginger, alittle Pepper, Sale and: 
 ve EE add fo i ita handful of grated bread, ! 
 _ mingle tall, tog sether: , then cleanfe and Stroke your guts © 
 . from the water “and lime, througha sloth very, clean.) 
 4 | and feafon the fat fi ideo of them with; yout, aforefaid, in-: 
 3 aredients 5 ; fo pull one. length over. another , your 
 . Teak: uriderneath, and your greatelt on.the outfides ak 
 >) may put five or fis IX, ERBID over. ong another; bur: } 
 sthe more fare wan for after. feryice, you oughtto.wath, 
 every. length over, with, eggs, and. then 'feafon i it, before, 
 Bak tr over. the other Jenigth ;. when you shave done) 
 ind them up at both ends , and boyl . them, foftly’ 
 HY a they are enough, then fowce them : Whetiyou: 
 _» ule them, you may cut themin flices, and fry them, fol 
 f. 4 deve them up with Muftard . -butif ¥outhink they will 
 bebetter, you may dip t rhemin be yolks of eggs, sand, 
 fo ite them. corel igi ALK 44 soll 64 th rE a eee al 
 
 
 
 
 
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 ye il 
 
 bw - 
 i, Contains pas ; ' Sybl: * praited aay Cal Te: i 
 het | ipo ets meats. ves ape te ee . Ea: 
 | $] Gay. " yf ‘ ae ma : < i % 
 ban Taf a Filer of Bef ilati ta Sauer 
 y aa ut your Filler of Becfi into three: waka chltogs! ae ‘ 
 “throughout from fide to fide , beat them very | 
 \_4 “well with aRouler, or back fide of a Cleaver, iy 
 fo that you ha e made them flatand thin, then a 
 mince.a great handful of Parflee, with Time and other 
 fweet herbs ; having your meat fedfoned as ‘it lyesh ; ; 
 ie, 
 
 with ‘Pepper , Salt; Cloyes, Mace, and Nutineg , and 
 being wafhed ‘over with the yolks of eggs as you 
 joyn them together again, throw ona handful of 
 {weet herbs, and a handful or two of Beef fuet purely 
 minced ; then joynontheother Fillet withthe wafhed = 
 ide iiiata tothe herbs ; fo do with the third, hav- 
 ing thé herbs and Beef-fuet between ; “beat them clofe 
 together with the-flat fide of the Cleaver, fo put HO AHEO a8 
 a great Panjand put a pint of Claret anda pint offtrong - 
 Broth, with halfa dozen of Onions and whole Pepper | 
 to it, “but itis better to wrap it upintwo Veal Caules, 
 being wafhed over with the yolks of eggs, “fo toverit -. 
 witha fheet of courfe Pafte, and let it fiewup inan hoc 
 Ovenfor aboutfive hours; you muft note, that thist | 
 call aFillet, is but three great Collops, of one fide the i of 
 Fillet, containing the bignefs of a Fillet of Veal; when | 
 itis baked, you mutt difh it up in good ftore of lippets,. | 
 and. pour inthe Brothit was baked with; then having a 
 red Cabbage boyled, hacked andtoft up indrawn’ Bur- 
 tee it ee and the fides of the meat, in the infide: 
 ic Gilbas, re % G c Ti, sai To 5 
 
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 ig i f i. 
 pris: . 
 
 i May e 
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 +Ake abret of Maron and j joynt i it ‘gall “and farce. p 
 ... fit with fome fweer herbs, sand minced Parflee; chen 
 : puri it in a deep Stewing-dith with the. right fide down- 4 
 ~~» wards ; putto ic fo much White-wine an ftrong Broth ” 
 as. will {tew it : fet it on a great heap of coals, pur in” 
 two or three Onions , a faggot of {weet herbs, and a® 
 little large Mace ; when i it is almoft ftewed, take a hand-” 
 ful of Spinnage, Parflee and Endive, and put into its” 
 _ * atthe laf you may put fome Goosberries or, ‘Grapes: 1 
 inthe Winter time you: may ftew it. with Sampier and © 
 Capers ; it will not be amifs'to add thefe ro them at any 
 time ; difh up'your breaft of Mutton, and put by that” 
 liquor you do not ufe, and thicken the other with yolks 
 
 of eggs and drawn Bunver, fo pour onthe Lear,and the 
 
 x herbs over the meat, and. gurnih the pm with Lemmon 
 OF Barberrics.. cae Ne eet, 
 
 A f a 
 
 To farce ails f 7 Puan: 4 a Berek, +] 
 
 Ur two Fillets out of a large leg, | take a handful of 
 
 : fweet herbs and Parflee minced , with a handful: 
 
 of Beef fuet minced , and fome yolks of hard eggs: 
 
 feafon this with two gr ated Nutmegs, and a little Sale, 
 
 and fo farce your Fillets of Veal: being well larded- 
 
 >. with Bacon, and drawn with Time, let ares be roafted 
 
 + almoft enough - then inthe mean time rake the reft of 
 
 sour farced meat, being. about a handful. , put halfa_ 
 _ handfubhof Currans to it, and a little {trong Broth, Vi- 
 
 » Pegar, and alittle Clarer, with fome large Mace, and a 
 
 Tittle Sugar : your meat being almoft roafted 5 draw i it 
 
 off, and! letic ftew inthis... when at. is. ‘enough, adda 
 
 ladleful ofdrawn butter,fo difh up vous pra she cee 
 
 _ your Mifance all ws 
 
 
 
 % 
 
 
 
 .- * 
 

 
 
 
 
 
 
 e? 
 
 
 
 
 
 -afty, put itina ftewing-difh, and fet ic ona heap of) — 
 
 ‘oals, with a little Clarer-wine, a fprig or two of Rofe- 
 
 nary, halfadozen Cloves,a little grated bread, Sugar 
 ind. Vinegar ; fo let it ftew together a while, thengrate 
 
 ona Nutmeg, and difh it up. s | 
 
 Toes} geo edomege [rem Calues fetter oy ne oie 
 Va Calves-feet being boyled. and blanched ; fplit 
 4 themin the middle,take from them the great bones, 
 sur them into a ftewing-difh wich a little ftrong Broth, 
 
 wo orthrée Onions, a faggot of fweet herbs, with a 
 irtle large Mace and Salt when they boy], putto them’ 
 . handful of Pai flee, Spinnage and fweet herbs minced,’ 
 witha handful of Curran$, when they are enough ;. 
 neat the yolks of two or three eggs, with four or five’ 
 (poonfuls of Vinegar and a little Sugar; fo thicken-your: 
 Lear with that, and alittle drawn butter ; difh up your’ 
 Calves feet onfippets, and pour on your Broth. 
 
 To hafh a floulder or leg of Mutton. a a 
 
 Our fhoulder or leg being almoftroafted, you muft 
 
 f hafhctheminas thin flices as youcan, into a deep 
 lifh, purinto ita ladleful of ftrong Broth, three or 
 four whole Onions,a faggot of fweet herbs,a little large 
 
 Mace and Salt, put itona good heap of coals » when it. 
 
 sboyled tip to.an heighth , put into it two or three 
 Anchovies, halfa handful of Capers , a little Sampier 
 miticed, two yolks of eggs beaten with a little White- 
 wine, tofsit up together, fo dihh it up, and garnifh &. 
 with Lemmon, . ae | 
 
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 Trey which have much Venifon, and make many 
 
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 er a 
 

 
 
 
 
 
 
 
 
 
 
 
 
 “This ae of Pin Be Laub, fied Ee i you 
 Mutton; hafh, it exceeding thin with your kni 
 : me “then pubarival half a bans of, fweet a meine 
 
 0 ae 
 
 we five eas 5. ror up all thet hots pees your 
 hands; your Pan being on witha. goad. quanticy of. 
 Clarified butter, putit in all over the Pan, fo keep it) 
 % ‘Hirring and tofling, until it bealmoft eatable, then put) 
 go butter out. of your Pan you fryedir in; puting 
 a eful of ftroy ng Broth, a fe White-wine , four 
 chovies, two or three whole Onions, a Faggot « of 
 Sweet herbs, fo let them ftew up all together ; purin tOs. 
 . wards, the lafka pint of Oysters. then take the yolks. of 
 tia. orthree eggs , and beat them i in ftrong: ‘Broth, of 
 “a White WINE , and throw. them into j your Pan, pei | 
 it Ail tofling and flirxing you may add halfa. of 
 unital you have i it your dilh being garnifhed fi: 
 < Ippets.,, Pour. in. your Hath , 5! and. put. ‘Saflages 1 round 
 about, fo garnilh it with Lemmon, and {trow on the 
 yolks of minced egss ; ifit be well cae It. twill, loot 
 
 i apie ith Ne froth onit.s\5 er ate, 
 miosehtoge Saks “To Hah a Calves sacl enna ve 
 ae oe ty iG ote 
 
 a Faieyon Calves head and cleave'i itintwo, i ad 
 Bag ibiomean certain ates that it, may, boyl. ‘white. 
 ghensput dt a boyling. and {eum it; , when it is almo! 
 
 - boyled,.takeir. up,.and. Jer it cool s Fath i itgn  flices. as 
 sblgnas: you can, then puvic. “into. your ‘Stew-pan 
 
 with a ladleful or two of ftrong . Broth , > and as. ‘much 
 
 pa io three: or four. Onions whole , and 2 a little 
 Time minced, with two or three Anchovies, a Tittle 
 Mgt mie litele ore et if ve tage it; fe 
 
 
 

 
 ‘ bord 
 fea 
 
 nd-lerit go upfmoaking |. 16 ow 10 226i Bie 72%: 
 ici > PHAM Hejs or Pues with eggs. 
 Ay) & owt to NOING) As 1662. 1g: OIVS-2 OTE (om 
 ’ Qur,Hens or Pullets being, roafted before, cut them, 
 Aco up, asyouwouldcarve themifor the Table ; then, 
 af, off all the mear very thin andclean*from the bones, 
 nly Jeave foe upon the thigh bonesand pinions.; put 
 hem into your fewing difh with trong Broth, withtwo 
 yt three Onions ;):folet.chem ftew up » with a faggot 
 o£ fwteet herbs, anda grated Nurmeg ; whenrhey are 
 imoft enough, «mince half:a dozen Hard eggs, and put, 
 0. its fo beingfeafoned with Salt.; adda little drawn: 
 Butier and Glaret-wine to it > and tofs it up together, 
 mn your difh ; let the Lear be thick , if not; add the. 
 yolk of araw egg or two, take out all your bones,and _ 
 place themon the fide of your difh to the brim-wards , 
 upon.your fippets.; then put .your meat all over the 
 difh; {crnifea Lemmon with. fome drawn Butter , and 
 pour onthe top-of it; ftrow on yolks of eggs minced , 
 and gavnifh them with Lemmon. hy wee 
 
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 2 
 
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 rah 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 vA your’ -Capons § in nthe tattle ‘manner ras y ur 
 
 Al ~ Hens before , put into thema little Claret-wine! 
 Ber. ftrong Broth, two: Onions, two. ‘Anchovies, afa ) 
 got of fweer herbs, let it boyl all together ;, put to” 
 little gravie, ifyou have it, and fome ‘Oyfter ligu 
 -rofs it rogether with a little drawn butter, fo difh it up; : 
 anid: ftrow over the meat a Lemmon curin Dice,and fend 
 -irup*: you may ftew up Saffages with them , cand pur 
 them round ve difh, ifyou pleafe. ope Re a 
 
 » ‘as ae * 
 
 nae ‘ Ta Haft Pavtridges. a: 
 
 Our Pairtitaiges being roafted, take all the fieth ‘off 
 
 ~thebones, ‘and hafh it ‘very thin; ‘only-preferve’ 
 the legs and wings oftwo or three Partridges ; then put 
 a little Claret-wine into: your. Pan,- witha little ftrong ! 
 broth and gravie ; put toit an Onion or two, a Nuc- 
 meg: srated, with an ‘Anchovie, and afew crumns of 
 bread’; when this boyls in your Pan, “put invyour 
 _ wiligs and legs, with the bones of your: Partridges 
 with all your Hath on the top of them : fo cover your’ 
 Stew-paii, atid let'it boyl up)! and whemic is enough ,) 
 patina ladieful of dence butter. 5. and: tofs 4 it up topes 
 ther ;/‘difh up'the bones fa the botromofiyour dif on’ 
 fippets: lay your legs:and :wings*round about ,\and 
 and ‘yout’ Hath on thebohes in the aniddle}2fo.pour on 
  -yourLear, with’ alittle drawn buiver; wand sues 
 e's kites ae ott 9: ged eas 4 ays Bee er 
 
 ha, Hafh Diteks, or ‘other waterfowl. . sbi 198 
 
 Adi you Ducks, as youhave heard, before’ in’ ‘the 
 {. Partridge, pur ftrong Broth, witha little Vine-_ 
 gar; and fet them on the coals in the ftewing-dith ; “put. 
 to them four Onions minced’ exceeding fmall, a. little 
 ita Peps let all he bone as, witha sur, 
 ie 8 18 UES 
 
 : 
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 neues 
 
 It 
 
 
 
 RS ea ae Pe 
 rour beftadvantage. | 
 Pe yee 
 
 7Ou mufttake the Aeth from the Bones of your Rab- 
 
 ip thick with a little drawn butter: ; fo difh them to y 
 
 
 
 Vinegar, an Onion or two, with a grated Nutmeg, and 
 
 jet itftew uptogether , then mincea handful of boyled 
 
 Parflee green, witha Lemmon cut like Dice, and a few 
 Barberries, putitinto your Hash, and tofsit‘all roge- 
 ther, andwhen it is enough, put a ladlefull of drawn 
 Butter thereto, and difhit upon the bones ; fo garnifh 
 it with Lemmon. 
 
 Carbonadses and Broyled meats. 
 To Carbonado a Goofe. 
 
 V7 Our Goofe being roafted, and carved, fcorch it 
 
 _ with your knife long wayes, and crofs it over again 
 ( fothat it may be like Checquer work ) both within. 
 and without, then wath it over with Butter, ftrow it 
 
 with falt, put itinto a dith, with the skinny fide, down- 
 
 wards, fo fer it before your fire, in your dripping Pan, 
 that it may take a gentle heat,whenit hath ftood a while, 
 turn the other fide ;thenlayiton your gridiron, -and 
 put it ona moderate fire of Charcoals, when it is done, 
 
 bet, being before roafted, and mince it {mall with — 
 
 —~ 
 
 take it off thefire, and baftthe upper fide with butter, — 
 
 and dreadge it over with flower and grated bread, 
 then turn it and froth it on the fire and dih it up in or- 
 der; your fawce muft be Butrer, and vinegar, Muftard 
 
 andSugar being mingled together:put it into your dith, 
 
 fo lay on a little drawn Butter, and garnifhir with Lem- 
 
 s 
 
 a 
 
 your mincing knife; fo put to it little ftrong Broth and. iy 
 
 mon: you may lay on Saflages round your. difh if 
 
 you pleafe, 
 ee ae 
 
 eee Se... e ‘y Y es te 3 i 
 MME ake ge aM ge Bs a 
 
 S ee 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ake Rooke, your. fawee mu 
 ese ey boyled up wi 
 ‘grated bread, with fliced Ne 
 aa File ofdrawn butter, adda t | 
 2 So Auk, and put your. ‘ fawee all. loti On 
 ae with Barberries, and garnifhic with, cabo . 
 
 oe Ge sak Beek Carbonade Henns,. Wee se 
 
 | Le Tr youe amis be alictle ‘Wuatwine: soil Sravy 
 halfa dozenot the yolksiofhard ¢ éges minced doyle 
 
 up with an ‘Onion, addto it.a grated. Nutmeg, thick 
 
 en itup with the yolks ofanegs or two, with a ladh 
 
 of draw butter | :difhup your. Henns; steel: pour. ov et 
 
 your fawce, Rrow on aol of “88%! fires jan sera 
 
 a witly Lemmon. | ae reer: q 
 
 tye 
 a 
 
 ack Cabin Ve eal ee 
 
 Ried breatt of Veal, lard i it very shidk pe vi 
 « § +con, and when itis boyled, Carbonado it long 
 and crofywayes , walhat over with a little butter, and 
 _ the yolk ‘of an egs , ftrow it over with falr;; put iton 
 your’ Gridiron with the right fide downward , until i 
 be ofa yellowifh brown, dith itup,. garnith it with a 
  Hitele fryed bacon; let your Lear be 4 liz tle. ftrong 
 broth, boyled up with fomeminced Time, and fome 
 : Nutmeg gtated; alittle Vinegar . anda ladle of drawn 
 «butter , pour’ it over your meat,” fo. feruife. in, a 
 j : Orange, or two, cand ene it with Oranges cur i 
 ie egal ve 
 
 
 
 
 
 : 
 al 
 J 
 
 pal 38 Nisa FOR g fis ks 
 Tito Mitton. xi nave 
 
 1B, ‘Oy a thoulder ot brealt of Marton, thea fo 
 -ahet over as goraanes Row. on sand 
 
 
 

 
 # Adi 
 
 A ai f Edhap if Mutton, Broyld.. . re 
 
 AR: 
 
 
 
 4 bone, cut it into Collops very thin, hack them 
 s broad as youcan, with theback of a great knife, and 
 ay them ina broad dith , then having a little Time. 
 
 a ‘ut cof a piece of ‘your Jeg of Mutton clofe to: the ee 
 
 mall minced , and aNutmeg grated, mingled witha 5 
 
 ittle falt, ftrow the one half onthe upper fide of your. 
 Collops, * your Gridiron being clean rubbed with the 
 kin-of Bacon, put on your Collops with: the feafoned 
 ide’downwards, then caftthe reft of your feafoning:on 
 he othér fide, and let them broyl ona moderate fire , 
 
 when the one fide is enough , turnthem, they muft fot 
 be brown, folet your dilh be on the coals with a litele 
 pravy difh them’ upinaheap, pour ona little burter, 
 and. gravy hot, cover them with a difh, and fend them - 
 hot: to the rable, being garnifh’d with ficed Lemmon. 
 
 | Steakes of Park. Braylea, cel 
 
 e 
 
 T kea Loyn of Pork, cut off the skin, and abit an + OSs 
 
 inch or more of the fat : (if the Loyn be fo fat) 
 then cut off your fteakesv ith your Cleaver very thin , 
 and beat them with the flat thereof: as broad and'as thin 
 as'you can, Lay themon a dith, ftrow them over with — 
 a little falt, and Sage minced very fmall, fo lay them 
 on your Gridiron, and {eafon the other fide; ‘let your 
 fawcebe drawn Butter , Viriegar and Muftard with a 
 little Sugar . when they are ‘ready, difh them'ap,” and 
 put the favice ¢othem, 7 
 
 
 
 
 

 
 
 
 wai! it over with the yolk of anege , and drawn. bur. 
 ter, rubthebars of your Gridiron with the skin of fa 
 Bacon, and let it broyl gently, toa yellowith brown 
 .difhit up with your tongue abourit 5 your: Lear wa 
 
 y 
 
 24 
 
 te 
 3 
 he 5 
 ie 
 " 
 
 you took off. . 
 
 Anas oe wi acy a oe ne HES ted rH PR ms : 
 es, Cy rHien itis ingle according to. ithe. fal man. 
 ner, Carbonado “it > and. ftrow on falex 
 
 
 
 
 be a pirit of Oylters ftewed up inbravy and wine, wi 
 
 - aladle of drawn butter putto it : fo pour it all. over 
 your Calves head, and put your iced E Bacon ae ot 
 about ; Garnith it with Lemony .3rg5) See 
 
 
 
 , > q 
 
 To Broyl a Chine of Pade vs : one x 4 
 
 Vi Hen your Pork isboyled, walh:it over pice 2 
 
 little butter , and broyl it ; then take your 
 
 Raw Turnips cut to pieces in thelength and bignefs of 
 
 your thumb,, being boyled in a little ftrong broth and 
 milk, toft up with fome drawn. butter and. vinegar 3 : 
 your Pork being dith’d,. pour this all overit x, Garnifh 
 
 your difh with Barberries Atrowing fome: over the meat, 
 andfend it up. 
 
 There are many Gentry who delight i in Carbona- 
 does, and broyled meats : for indeed it isa very good, 
 favory, and wholefome meat : therefore I do acquaint 
 ‘the Student in Cookery, thathemay make ufe of this 
 way for any other meats or Joynts, which J have here 
 omitted, provided che fawce be natural to the meat - 
 Butter and Vinegar being the good old fawce for oft 
 
 _ broyledmeats: As for.Example, 
 
 Boy! a Brisker of Beef, take off che skin : oa Gas 
 
 _ bonado. it, then broyl i it : difhitand ferve it up, with 
 ‘Cabbadge or Turnips : your Lear is butter and Vinegars 
 
 In the fame manner 7 he do the goofe or skin tat 
 ) a 
 
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 dy of Cookery ted: 
 
 
 
 
 
 Ree r 
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 Miser Sets iit eayis ‘aecomettes seca bhi 
 tI a i To 5am OPE oR Sonia be A uit SUMS O25 
 ES) MIGW Hai tia aire. 6% oy | 
 
 a Se 
 
 F cue abut wonBOOR SX 
 
 s i 3 y) E K ® 
 oe RES ae ee: 
 
 7 , . Pe > bad o;’ > 
 
 
 
 |. Containing Frigafies andFryings 
 
 _ How to fry all manner of Garni(hing« 
 
 Ou mutt beat the yolks of eggs,put in the beat- 
 fing alittle Mower ,. and Sack, make thent 
 B., into a batter,’ add to the batter fome grated 
 ~ >, Nutmeg; if youmake much, you may putin 
 our whites amongtt eight eggs : ler it be thick. | 
 .__. How to fry Oyflers in Batter. 
 Et your’ Pan be hot with your Clarified Butter of 
 tryed Suetjand your Oyfters being fer and dryed, 
 lip your Oyfters in the aforefaid Batter, and put them 
 nto your pan; donor over charge your pan ; if you 
 lo, it will Rife up in a froth , and{poilthat which you 
 ry; hold your panona hot'fire with your Oyfters, 
 iid when they are come to alovely brown , take them 
 ut with your Scummer ; thus you may fry fliced 
 obfters, Pranes,-or Periwinkles, the tayls of Crafith , 
 o ferve for the garnifhing of your fihh ; you may. fry 
 Rofemary dipt flightlyin Batter : your Pan mutt be 
 ery het to fry Bay-leaves , Fennel, or Parflee ; your 
 cummer muft alwayes be in your hand, foras foon as 
 hey become greenand crifp, they will curn black if you 
 akethem.nor forth;  thefechings you muft not dip in 
 ater: youmay fry Skirrets, fliced Potatoes , and 
 bacon in thin flices in the faid batter, If you would fry 
 sreen, then you mutt feald fome Spinnage in boyling 
 water, andmince it with your knife exceeding {mall 
 you may ftrain in a little of the juice of ir, but then 
 ao : you 
 
 
 
 
 - 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 R: ‘Pa Fi ee The. whole bo <4 0 ‘ OoREry ; FEA. be ae 
 you mutt add more flower ; beat thi ith the yolk: 
 me She 
 
 1) AF rigaay of 4 Hem or Capon, 
 Ph eS bat roaft or boyledibefore , almof 
 _& enough, and carved up, the Pinnions being cut of 
 fromthe wings, and the brawn of theCapon cut of 
 from the joynt, and being fo ordered that it may lye 
 
 _ bandfome in the pan: put tothem (as they. are in the 
 
 Eo. ¢ 
 : ies 
 
 clarified butter (or {weet 
 
 difh ) the yolks of four eggs, witha little minced Time 
 
 and fliced Nutmeg : then minglethem up together be. 
 
 tween your hands : your el being onthe fire ,. witl 
 uet) half hot; put then in’ 
 and ler them fry until they be yellowifhythen turnthem: 
 fo takealittle White wine, and.beat it with three o: 
 four yolks of eggs : addtoit alittle {trong broth anc 
 Stavy, an Onton or two cut in quarters:, two: Ancho. 
 vies minced with a grated Nutmeg, then pour out al 
 your ituff from your Capon or'Hen, and putto it: 
 ladleful ofdrawn butter: fo put this Lear: into yout 
 pan, and keep: itcontinually fhaking over a fober fire 
 until it turns thick, or is ready to boyl , then difh uy 
 your Capon or Hen in order, if your Lear in: 
 pan betoo thick, you may thin ‘it with Gravy, Wine 
 or ftrong broth : fo pour over: your Lear‘: ftrow:i 
 with the yolks of eggs-minced , and garnith ic: witl 
 Kemmony 3:07 1) |. oo) aed ide a eee 
 
 
 

 
 
 
 
 tool syle 
 | The whe Body of Conary Di 
 an ere > ce ts feds ale) oo) 
 “To make.a Frigacy of Chicken brown, 
 “Ake about four Chickens, fcald them , and cut 
 v themin quarters + beat them flat with your Clea- 
 er, and break their bones, dry them witha cloth very 
 ell, and flower them all over the skinny fides; yout 
 an being hot with clarified butter , put them in with 
 ie'skinny fide downwards, fry them brown, then turn 
 1em : let your Lear be alittle Claret wine and gravy - 
 nen put your liquor out of your pan, and putin your 
 ar, withrpieves of Saflages wrung off aslongas your 
 humb, and a pint of Oyfters ; two or three onions, 
 fith a faggot of fweet herbs’, a grated Nurmég , and 
 wolor three Anchovies, let them boylup inthe pans 
 hen’ beat the yolks of four eges with a little trong 
 toth, rake the pan off the fire , and put themin: ifir 
 mas toothick; you may thin it with Wine,Gravy, or 
 rong Broth} keep it fhaking whileft its on the 
 rey then difh'up-your Chickens on Sippets , and pour 
 n your Lear, and Oyfters, with your pieces of 
 affages by the fides of your difh, and garnifh it with 
 emmon, — sie tes 
 Another way for Chickens or Rabbets. 
 | Hs your Chickens or Rabbets, and let them be 
 BE almoft halfboyled,cut them in halves or quarters: 
 at theminto your pan witha little frefh buccer,(heat 
 ot your panat all for them) then lay your pan onthe 
 re, and letihem fry foberly : Let your Lear be ready, 
 
 he yolks of three or four eges beaten, with about hal 
 
 pint of Verjuice, a little White wine and {trong broth, 
 ‘Nutmeg grated, anda handful of parflee , boyled up 
 reen and minced , with about a fpoonful of Sugar, 
 dding one handful of fcalded Goosberries, Grapes. 
 ir fliced Artichoke bottoms ; put all rhefe inthe panto 
 our Chickens, being kee eskeing over the fire, yntil 
 iD tot ; 2 A ts 
 
 aa Neb sat = 
 Meth iD 
 eee a 
 
ec 
 
 \ 
 
 100 The 
 @) 
 
 Ir 
 
 _ bets on Sippets, fhake your Lear, and let it be as thic 
 as-drawn butter), fo pour it all over your Chickens 
 
 
 
 
 
 
 SE tae Ly Ne eg ie WA. -" | 
 be ready-to boyl, then difh your Chickens, or Rab 
 
 Strow ona Lemmon cut like dice , and: garnifh it witl 
 boyled Parfleeand Barberries. 6° 9 
 Sl 0 To fmear Colops of Veal. 
 
 Car lL gion A 
 
 
 
 “ytAke apiece of your Fillet of Veal; and cut it int 
 . gh thin Collops; and. hack tt withthe back of you 
 >» aknife, and lard them with Bacon very thick, thei 
 purtheminto your pan, it being pretty hot. and fry 
 them with clarified butter very pe on both fide 
 ‘And let chem be fo haftily done, that'they may not b 
 fryed quite through ;, chen having halfa pint of Clare 
 
 Wine ,-and half a pint of Gravy, put it in your pai 
 
 (withfour Anchovies, three or four Onions, a littl 
 
 ~ minced Time,and grated Nutmeg ) amongft your burn 
 
 Butter; whenicis boyled up, thicken it with-the yoll 
 _of anegg, fo difh up your Collops, and pour on you 
 
 ~Lear.on the top : if your Panbe little, you ma 
 
 them at twice ,.and let them boyl up after the fan 
 manner, in your ftewing difh, Garnifh them wit 
 Lemmon. : 
 
 ou do fry ‘ difh Be: Lambeltmetaga fiveer breads. 
 
 Bast your Lamb-ftones , taking off the outwar 
 ' skin, and fplic them through, alfo flice your Vea 
 {weat breads, let your Lambs be whole, fo ler-your pa 
 ‘be very hot, and your Lamb ftones and Sweet bread 
 “flowred exceeding well; you may fry them up into’ 
 pure brown, ‘if you do not overcharge your pan, Ik 
 your fawce be gravy, butter and vinegar, difh them ‘up 
 and ftcow over them parflee fryed crifp, = 
 | cO behbhe let iaeit aaa 
 
 
 
 
 

 
 : 2 How to make a Frigacy’ of Lamb. °° = 
 
 TAkea leg of Lamb , and cutit into Collops’, ‘and 
 A beat it with the back ofthe knife ; put it into adifh 
 ith the yolk of four eggs, a handful of Parflee, Time, 
 weet Margerum and Spinnage minced very fmall’, put 
 it a little bearen Cloves, Mace , Nutmég, anda little 
 alt, mix them all together , your ‘Frying pan being. 
 ver the Fire with clarified Butter almott hor; put them 
 1, and fry them-foftly, let them not -be brown, but 
 ather green; whenthey are almott fryed, put to them 
 little’ White wine and {trong broth > three Onions in 
 alves; and aladleof dtawn Butter ‘Jet it boy! up in the 
 an, then beat the yolks of two eggs, with a little Vine- 
 ar;'a little Nutmeg, and alittle gravy ; difhup your 
 amb on Sippets, atid pour'on'the Lear, and garnifh ‘it 
 vith Lemmon fliced.-0' 9 5, lo eign ¥ 
 rie nn eee haeacy of Veal. 2-2»: 
 
 yo Veal being cut from the filler, very thin, : but 
 not very large, do by it as before by your Lamb, 
 
 
 
 Sa 
 
 ‘“ 
 r¥ t? 
 
 es oe 
 wa & 2 
 
 dd yolks ofeggs, and green minced herbs, until your 
 
 Veal looks green; fry it up as before, and putirinto a 
 tewing difh , with a little Whité wine, and ftrong 
 yroth,; then cutfome thinflices of Bacon, and throw 
 nto.the difh amongft the {weet herbs , where the Veal 
 was before ; feafon it with a little Pepper, and minced 
 age, throw in the yolk or two of an egg : your pan 
 seing hot, fry it alittle on both fides, fo put it into the 
 Lear with the Veal, and alfo that in the pan it was 
 fryed withall, fo let & boyl up together, and beat the 
 yolks of twoeges , withia little Vinegar; put it into 
 your meat , and tofsit uptogether, with a ladleof 
 drawnbutter, andtwo Nutmegs grated ; difh up your 
 
 Veal with your Bacon about it, and pont over your 
 
 Lear, 
 
 a i . i abe ; e 
 a ae OTA Se er Se ee 
 
— Adifh of Collops of Mutton wirh a favoury bage. ¥ 
 
 _ oneachfide, then put them out into yourdtewing dill 
 with fome Claret wine and {trong broth, fer them: on 
 
 witha couple of fliced Nutmegs ; letitall boy! up coge- 
 
 _alfo, difh up your fteaks, and pour on your Lear, | 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 (“Ur your Collops of your Mutton through ‘your 
 X.Loyn, and beatcthem with the far of yourCleas 
 ver; fprinklerhem with Salt , and pat them io your 
 Pan, with fome burter to them, fry them preity brows 
 
 the coals to boy! , then mince two or thre¢ Onions ; 
 (as many as your hand will contain when they are min 
 ced;) put your pan on the fire with apiece of fweet 
 butter , let ic continue until it burn, then throw iniyout 
 ‘Onions, when they are crifp, put them .to your fteak: 
 with the burnt butter , with two! or three Anchovies 
 munced., a handful. of Capers, and Sampier minced 
 
 ther, take the yolks of one or two eggsbeaten in, when 
 they are enough; if youhave gravie , make ufe of it 
 
 Ta fry Coller’d’Pork, 
 
 ¥ Ou may feehow to Coller it, as before; all that 
 . you have to do, is co flice the Coller,and your Pan 
 being very hot, fry icwith clarified uff : you may 
 eatitwith Muftard as you do Sowfe; this may ferve 
 when you have occafion to add a dith to yourcoms 
 mon dyet. | 4: iow kaa 
 Thee Another ede snc sundae | 
 BS the yolks ofeggs, and beat them with alittle 
 Nutmeg ; thendip in your Collers, and your 
 Pan being hot as for eggs, put them in, and fry them 
 
 “away ; you may diththem about aforced leg of Lamb , 
 or filet of Veal, or any other dith of thatnature ; you 
 may alfo fry your Coller'd Veal up with eggs, as'you 
 di your Pork, fodith it up, witha fice a 
 
 one, anda 
 ~ cgi j 
 
 f » 
 1 ~ ose cat a a Be 
 
‘ Poo VT ee cera g ce Ve’ dt i 
 en er bere 
 
 et yout ma i 
 
 tif ot an 
 
 & 
 
 
 
 f grated bread, a grated Nutmeg, a little drawn 
 utter , andthe yolk of one egg , beaten with a little 
 
 “laret wine ;. forofs them all together, when they boy! - - 
 vell, and. come. to a thicknefs , fo difh them up, and 
 
 arnifhthem withLemmon.. 0 6 Fe 
 A Frigacy of Ducks or Widgeons. — 
 . 7Ou muftcur them, out raw in quarters , and beat 
 
 _ them with the flat of your, Cleaver ; then’ dry 
 hem well, andiput-them into. your pan with. fome 
 Butter, andfry them well;: whenthey are pretty well 
 ryed, putinto them one handful of minced Onions:, 
 ind a little while after., put in fome Glaret-wine and 
 
 sight flices of Bacon, having been boyled before , you 
 
 nay add a handful of Spinnage.and. Parflee boyled up 
 sreen, and,minced {mall . when it is ftewed up in your 
 Frying-pan ; beat ina couple of yolks of eggs, with 
 a grated Nutmeg, anda little Pepper’; fo tofs ic up with 
 a ladleful of drawn Butter , and difh ic up; pour en 
 your Lear over it , and your Bacon on the top of your 
 Ducks. , ae fic AONE if Hanke 
 
 A fryed meat of Bacon. 
 
 Fx. pan very full of flices of Bacon , very thin ; 
 thentake of Time, Winter fayoury, fweet Marge- 
 rum, and Pennyroyal, all minced , ftrow a lictle of this 
 over all your Baconin pepe with a grated Nucmeg;, 
 is ica ie ie ee 0 ; 
 
 mee 4 
 
 
 
 ne BU Sie Le a kaa ee) 
 le Body of Céckery Difetled. 103, 
 
 chen . 
 
 ee at 
 
 
 
~ 
 
 iS) ot Tak ey, 
 ots” va, 
 i " AS 
 | 
 ‘ id 
 
 then beat four ops together ; and when 
 
 ladleful of eggs , and pour it round by the Bachiii*all i 
 
 -fhift it into the pan; off your: plate, fo pour on fome 
 -eggs.on that fide ofthe Bacon ; but do? itvery” lightly ; 
 
 ‘chety Beav'thefe: together, Fase alittle. Rofe-water‘and 
 
 
 
 
 
 
 
 
 
 as hot with your Bacon init, aid begi 
 
 along by the pans fide; thenpourit crofs. wayes from 
 fide to fide, both 1 wayes, then fill yp all the vacant plas 
 ‘ces, fo that you hide all the Bacon ; let it fry very 
 foberly., then butter a plate, and: pur “it into your pan, | 
 fo turn it thereon; put more butter in-your pan ;’and 
 
 ‘and when the underfide is fryed, you may turn it ‘on 
 ‘your, plate again, and fry the uppei-fide ,: then take. it 
 up, and difh it on a difhing-plate; and feruife ‘on Lem- 
 mons, garnifhitwith quartered Bemmons! vt 
 
 To make a-fryed meat; ‘éalled an Amlett.— 
 
 Bi in according to'your pan; fixteen eggs, uftiigge 
 or lefs) with’agrated Nutmeg ; ‘and’a Lemmon 
 “eur in’ ‘the likeriefS and’ ‘quantity ‘of Dice , beat ‘them 
 ‘rogether'well } put bitcer in yourpan, fer ivvover’ the 
 fire, let it be indifferenthot (buriiot to burn) then put 
 ‘amy our eggs, keep them ftitting that theytgrow fot to 
 thé pan; put in butterby the fides;:to make then thift 
 wp and: down 5 and swhen ‘they be nabest harden (atid 
 congeal s:fliake them round ; byeorftantputting in’ of 
 
 | ‘purtersthey will'move round; chen turn them ony 
 - aplate,opur butter-into your pan, ‘and turn the other fide 
 
 downward 2 fry itof aypureyellow brown 9) {6 ‘take 
 “outiof che pan on your plate) and difharsup ‘ oferuife on 
 a Lemmon or two, eaenilh itabout with Camas) sand 
 ae Sugar... « Ayman ! 
 
 aes + é : al 
 
 udvethaen, WAY 
 
 rieia gag way fh 
 oe Ake eile eae whites andeplibe, plone. 
 aim iGpint of Creamy with two handfils of -praced Wide 
 
 
 
 ain” be ’ ars FR af ; 
 
 
 

 
 
 
 
 ey 
 
 iy ea 
 APs 
 F 
 
 gar, grat , and fome Ciiamon, ‘puta lit 
 emelted butréf into ‘askillet, fer’ it on the fire ,- and 
 Our your eggs and creamiinto it ; ‘keep it ftirring until 
 vgrows thick into a body, and clears it felf from the 
 
 vottom of the skillets your pan being hor with butter — 
 
 nit, put it out of the skillet into oe pan , and flat it 
 vith your flice about your pan, fry it brown, and rurn 
 twith aplate, put more butter in your pan, and fhift 
 n the other fide; “whenit isenough ; take it out upon 
 your'plate, and-difhirup; fcrtife on ica Lemmon ‘ot 
 wo, and garnifh ic with Oranges. tern fu 
 
 ter ty > yt ¥ ; or 
 To fry Primrofe-leaves in March with eggs. 
 
 Ake a handful ot two of Primrofe ieaves,mincethem 
 . very fmallybeat them into a dozeneggs ; your pan 
 being very/hot; {coolit a little} "and’pur ina piece of 
 butter; fo put.in your eggs, fry them very foberly , 
 when it is enough’ on that fide} ‘turn ir,°and lay~ it’ in 
 again onthe other ide , whenit isenough , {crape’on 
 Sugar; {eruife onthie juice of a‘Lemmion or two! « sal 
 ine nods 60790 } eros Bhs ,9Vori-94n 208 
 
 ia it: ‘ ; pa? Pou 2 
 - 4 A m 4 ee Oe i ~ + ® t e 25 
 meri IT ees aca 0fry Clai ys iy pork Fahad & HG 
 
 # 
 
 foie +yolks/oPeggs, a prated Nutmeg or two’ 
 (in the number of eight eggs, you may putin ‘two 
 whites ) put on your pan with fome butter on the fire, 
 thar it may be hot enough for eggs, then dip your 
 Clary into your yolks of eggs, and put it into ‘your 
 pan; fryit'of alovely brown on both fides; difh itup, 
 and ftrow on Sugar, addinga little Butter, Vinegar artd 
 Sugat to ‘it; itis good for break-falt, or fecond 
 
 courte’ difh. 
 
 To fry Apples. js 
 
 (7 Ou mutt fir half coddle your Apples, then cut 
 B theminJlices, and having a dozen eggs beaten 
 A Oy es ge toge: 
 
 Ve Ae Poe im : 
 ORS 2 oe ian ae ey ee 
 
 ere. 
 
 
 
 ue? ; ath 
 3 Sane 4 a a7 
 5 
 
 (ent the yourigeft’Clary and flring-it: ther beat 7 
 
 
 
_onthat fide, surait onyour plate, being wathed with 
 
 
 
 pan, when it is fryed, fo that it curnsround, takea red 
 hot fire-fhovel, and congeal iton the op, chen turn it 
 onaplate, andpur it inte your pan again with fome 
 butter; and when it is fryed tenderly, difh it up s 
 fcrape.on Sugar, and, garnifh it,with Orangado an 
 
 Cittern. 
 
 AT ankie of Coy flips or Violets. °° 
 z y ty ay Ot Ans 1 we pet lle 
 
 a B™ your Cowllips or Violetsin.aMorter,. put into 
 
 them a pint of Cream, a handful of grated bread, 
 
 -adozen of eggs, cafting away four whites, fome beaten 
 
 Cinamon and Nutmeg, halfa handful of Sugar, with a 
 little Rofe-water, put apiece of Butter into a skillet 
 overa fire, and ftir them until they come into a body ; 
 then pur a little butter into your pan, beinghor , and 
 Proportionit inyourpan, and fryiic; whenicisfryed 
 
 utter 
 ee oe 
 
 ee ; 
 ee oa », ee ae 
 = ey See eee 
 
 Ses 
 
 yr 
 

 
 ty rk gee aS 
 aa * TR q whol e yy p BES cee. je : ie 10 ‘ a e 
 a P wang Ch agile ge PE ie ORS tee Ae fee ae ie 
 matter, forurn the other fide into your pan, and. when. 
 tisfryed, difh i up, {cruife on the juice of Lemmon, 
 nd garauh ic with quartered Oranges » and {crape on 
 ugar. Rogers 5st a vedtiody idee Aas 
 
 Pte 
 
 
 
 A Tanzie of Spinnage. : 
 
 » eed apint of Cream, a handful: of grated bread, 
 » fourteeneggs; calt away the whites of fix, feafon 
 twitha prated Nurmeg, and Sugar, and sreenit with 
 he juice of Spinnage; fo bring ir into: a body, ina 
 killer, andfry ic, as before you did the other 3 this. 
 will bea very tender Tanzie , but if you intend to cut 
 t according to the vulgar way, youmuftaddthe other 
 whites of eggs, elfedeminith in your Cream; difh it 
 up, fernife onthe juice of aLemmon , and garnifh it 
 with quartered Oranges , then fcrape on Sugar... After 
 this way and manner aforefaid, have Imade Tanzies of 
 Wallnut-tree buds in Lent, and of Pine-apples and. 
 Piftaches, at other feafons. are | 
 “To fry Artichokes, or Spanifh Potatoes. | 
 VV" they are boyled and fliced, fitting for 
 WN chatpurpofe, you muft have your yolks of 
 eggs beaten with a grated Nutmeg orrwo, when your — 
 panishot, you mutt dip them intothe yolks of eggs , 
 and charge your pan; when they are ioed on both 
 fides, your Lear to your Artichokes isdrawn Butter, _. 
 and to your Potatoes, Butter, Vinegar, Sugar and 
 ewe for a need may ferce for fecond courte 
 ilhes, beet ied 
 
 To make Fritters. 
 
 T Ake apottle of Hower thar hath been dryed in an 
 
 Y Oven, put to it fixeggs, andthe curd of a pottle 
 of Milk, made with Sack and Ale, fcruife all the Whey 
 out of it, feafon it with Cinamon, Cloves, Mace, Nut- 
 
 ve 
 
 
 
 Oo ties 
 gett ey 
 
 tgs 7 me “ a Bie Ae 
 

 
 
 ivintoa ue lager een aiid pur hertirle deal 
 Pippens fliced thin, beat it all well cogether, let it be fo: 
 _ thick with the Applesand the Batter , that it may not 
 run apartif it be put upon a pye-plate ; ; them let your! 
 tryed lard be hot inthe pan, continuing over the fire 5 
 
 pura ladleful of batter upon a pye-plate . and. putit “oft 
 into'your‘boyling lard upon the point-of a knife, to the 
 value ofia {mall Wallnut at a time, you muh be ver yi 
 quick to: {crape it from your plate i into your pan, till it’ 
 is fully charged 5: keep them ftirring about: until : they: 
 ave brown. and crifp; then take them forth , and. ditly 
 tHem up into a hot difh, and ftrow them with Cinamon’ 
 and: Sugar’, you may alfo flice ‘the: Pippin through’ 
 the ‘Apple, to the tail-ward , beingcoredy and dip 
 theminto a thick regen oe fo pa peer into SA NIHY 
 
 oi as before... 1 viet pi , ramgul’ 
 Dis ESidh 4 MEE ay ys! ctSaahe 
 iy bas piles i RINE 
 
 . pt: toa hi of flower eight eggs, cafting. by four 
 whites, feafonit with Cinamon, Nutmeg, Ginger, 
 Gloves, Mace, and Salc, thenmake ivup into: a fa 
 ‘Batter withMilk:s Beat i it welltogether, andyputin lf 
 apinvof Sack , makevit fo thin y that ic may run ia 
 your pan as you pleafe’,:. put your pan onthe fire; with 
 alittle butter or fuet ; wheriitis very ‘how, take acloth 
 and:wipe it out, fo: make your pan weryicléany: then put 
 in more bitter, and/holdon ‘your pan till itis, melted; 
 put in your batter, and run it very thin; fupply i it with 
 little bits of butter, fo tofs it often, and bake it crifp 
 ae brown. 
 
 » Atgther way to are. A 1 difh f C ‘ay ah Veal. 
 
 | WUrapiece ofa légof Veal intoede ‘Gollaps,> wilh 
 ALi part of thedugg:. beacitrhin with the back).ofva 
 
 tenife 5 and lard, it ver y well, xhenvsn mince very {mall a 
 Bon ve . e ae " ike: ta goo 
 
 re me, 4- A ath fale i ae Se ee pe 
 
 = 
 
 > 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 rood handful of Spinnage, a handful of Parflee,a little — 
 Time, fweet Margerum, and Winterfavoury , feafon 
 hem with alittle Pepper, Cloves, Mace, Nutmeg. and 
 alt, then beat about eight yolks of eggs, anddipyour + 
 Sollops therein, fo roulthem in your green herbs} 
 hat they may ftick to them , and put them into your — 
 
 an with clarified Butter (being hot, as for eggs ).when 
 
 hey are fryed on both fides with a fine green colours. 
 
 mut to them fome {trong Broth, a little whitewine, two 
 
 yr three fpoonfuls of Vinegar , two or three Onions;»a 
 yunch of fweet herbs, with a grated Nutmeg’, and let 
 
 t ftew altogether,then add the yolks oftwo eggsbeaten | 
 
 vith fome of their own liquor, andaladleful of drawn 
 Butter, fo fhakeit altogether, difh up your Collops,and . 
 your on your lear, garnifh it over with Bacon fryedin — 
 
 he yolks ofeggs..» | A 1 
 
 st Veer they are boyled very tender, and {plic in 
 
 the middle, cutting away the bunchy’ hair 
 yetween the toes of your Trotters, feafon them witha 
 ittlefmall Pepper, Salt, Cloves,Mace, Nutmeg beaten, 
 hen take about the yolks of teneggs, with the gs 
 fthree or four put to them, ahandful of Parflee, Spin- 
 lage, Time , {weet Margerum, and Winterfavoury, 
 ninced exceeding fmall, beat themtogether in batter’; 
 your pan being hot with clarified butter, dip your feet 
 nto this'batter, and put themin, fry them foberly-on — 
 doth fides, then put to them alittle {trong Broth , Vi- 
 negar and Sugar , fo letthemftew together , beating © 
 them up thick with the yolk of an egg, and drawn 
 Butter, difh themon fippets, and feruife a Lemmon 
 over them. “Gaey ity 
 
 ie yse eer, ; eee ae r : } ee 
 pS ee a i i i 1 oe 
 
 aie-merien Tgeoarke mt) sey »., How 
 ts ; * ye ‘ f 
 
 
 
We hey are boy! ed enough “take your Tongde 
 
 them ; then: take them up, drain them fre 
 
 _ the yolks of fixor feveneggs, and: mingle it all together 
 
 the flices of your tops of Tongues; ed: round about 
 like fippets, and pour on yourLeaf. 9 ¥ | ie 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Pe 
 
 uke iho 
 : Nec ongil inks pes dan 
 ne ae = 
 
 
 
 
 
 To 
 
 and Udder, and cut them in flices or Collops; 
 beginning at the burt end , until you come within! five 
 inches of the tip, and cut ‘thae in tippers length wayes 
 both of your Udder and Tongue , thentake a hehe | 
 of Spinnage, Parflee, Time; fweet Margetum and Wins | 
 terfavoury. minced ‘exceeding {mall «and pat ic into | 
 your difh with the Udder and Tongue'y pur tovit” 
 Cloves, Mace and Cinamon beaten; with a little Salty 
 
 very well with your hands, then fry ivin’ clarified bare” | 
 ter, putit forth into a great ftewing-dith ona heap of - 
 coals, with Claret-wine, beaten Cinamon and Ginger,” 
 Sugar, a little Vinegar, a branch or two of Rofemary , 
 and ahandful of grated bread, when it boyls up toge- 
 ther, adda ladleful of drawn butter, fo ith it up with 
 
 ge tee 
 
 
 
 
 
 To potch a ath of Eggs for. a weak, fomach. 
 
 be gee a handful of very good Sorrel beatenina ite | 
 ter, ftrainic forth with the juice of Lemmon, and — 
 alittle Vinegar : put to it a little Sugar and! grared 
 Nutmeg; then take fome fippets hardened upona Grid- 
 iron, and lay them onthe bottom of yourdifh’s puton 
 
 them a little trong Broth, and a fpoonfal: of-drawn 
 
 
 
 ~ butter, thenpourin your Sorrel, and fet iton a great 
 
 heap of coals ; ; your eggs being porched i ina Jictle water 
 and fale, either in aclean frying pan, or a broad bot- 
 tomed skillet, with a little more water than Ww Sipe cover | 
 
 
 
 and lay themon your fippets, fo cover them: and, fend ‘ 
 them fuddenly away ; you mutt obferve ler poner « 
 muft never be no horter onthe fire, in that you may 
 
 f ; 2 ae 
 
 ahr 
 
 i we, e! y a i 
 OSs he ae pee ens 
 

 
 mon and it a bad tafte. 
 
 Another way rich and firengshening. 
 
 Ut fippetsin your dith, as aforefaid, then bear half 
 P a handfulof Piftaches, and put them into half a 
 pint of very good Mutton gravy, diftill them over the 
 fire, adding a grated Nutmeg, andthe juice of aLem-. 
 mon, with two or three Anchovies diffolved in fome of . 
 the gravy ; then purit toor.on your fippets, being on 
 a great fire’, then difh up your potched eggs (drained 
 clean from the'water ) on your fippets, put all your 
 Piftaches over your eggs, with alittle drawn Butter, to 
 make them look handfom. 1m 
 
 14 Another way. 
 
 | your difh with toafted fippets, as aforefaid, put 
 A “tothema pint or half a pint of Tent , or Mufca- 
 dine! gre aNutmeg on them; your eggs being very’ 
 rarely ddne,and drained clean from the water by a little 
 falfe bottom, or fpoon made for that purpofe; lay rhem 
 on your fippets and wine, being moderately warm,fend 
 them up. sen pts | 
 
 How to Butter Eggs. 
 
 BR about fixteen eggs, or whatyou pleafe; beat 
 KP themand putthem into a deep dith , with about 
 half'a pound of Butter or more in pieces, and almoft 
 melted; ferthem upona great heap of coals until they 
 oo to come together in the bottom ; then have about 
 adozen toaftsready (through the roul) put them all — 
 
 over the bottom of your difh, and with a great fpoon ~ — 
 
 rake them round from one fide to the other, and lay the__ 
 fleaks as they rife, upon your toaftsin the difh ; this 
 muft be done with much quicknefs and diligence, Has it 
 muaatia: 2 tee aus rah ak TC a at a 
 
ad 
 e , 
 4 be 
 
 * 
 
 over cies one oft ea drawn, Benen | 
 
 
 
 t | 
 - Amall roatts, and fend them up. . afta hed s aa: ne aAGale 
 ae eit 1 Anther Waa 
 
 : “) Reale nee on Butter, as aforefaid, foie od 
 BI sup into.a., tender. body. with: your, 4poon ; ‘fh 
 rhem i into a difh with toafts. round) about 5 this i is, your: 
 
 “ 
 
 + 
 * edi ny oe 
 as 
 
 
 
 aie sig atheay erie Lj Wott sr s git s < . 
 
 1 
 
 formed iby: an ingenious Practitioner. é 
 
 Tp gy itis ana Beg. biteuieba a = : 
 
 ee he 
 é 
 
 a Ue} your Collops out of middling. Paton, exceeding. 
 e chin, and about four inches long;,fo cutting | of it 
 off the rhine at once; partit into a) dithyof fair. water, 
 and let rhem lye an hour or two to.takeaway the Sale 
 then take ehem forth and dry them from the water , -and. 
 - fry chemina pan with Butter or tryed ftuff, keep them 
 toffed while'they area frying, put themin a dith before 
 they a are through erifp, and: fet: them before the. fite,’ 
 
 
 
 Athen pour the liquor out of your pan ,. and, make itex-— 
 
 ceeding clean, by fcouring of it with the fhells of eggs, 
 then almoft fill your, pan with pure. clarified dripping or 
 — butter’; when it ishor, buc notto blifter, your white 
 much, break in your eggs one by one, then put, them 
 on your Trivett on Charcoals, and part them afunder 
 with your knife, .and{hake your liquor all over them , 
 fo will they fry on the top, you neéd-not turn thems 
 in cafe’ your pan be not full enough, you may jutt, curn 
 them, and dith them upon your Bacon ,,and part of the : 
 
 " Bacon onthe top of them, this way hey will be as, WAR 
 
 or whiter than potched. fe : weer 
 
 ‘Many more things of this, nature, is, ‘or may t be. ufed 
 in Frigafying or Frying; but by. the knowledge o of thefe, 
 all other things according to their nature,. may ‘be per- 
 
 nm 
 
 Beye ir ee ss 
 
 mh ig - 9 8 a uf . PI ag ry ; 2 'eY 3 ot ‘B ‘BoC rid 
 ‘ \ : d + a eee ee has OK 
 

 
 “Containing all manner of Sallets dni Wipes , 
 oat with pet ae begreese oe fe” 
 
 ie 
 . @ Fibs A Grand Sallet for the Spring. 
 % 
 
 oT 
 
 
 
 P 4 r Out Gardiner, or thofe that ferve you aade 
 ie (herbs, mult fupply you with all manner of 
 Spring-S Sallets, as buds of Cowllips, Violets , 
 Strawberries, Primrofe,Brooklime , Water. 
 creffes, young Lettice,  Spianage, Alexander-buds , 
 what other things may be gor, either backward or re 
 ward inthe Spring ; having all thefe things: feverally 
 and apart , thentake by themfelves Sampier , Olives , 
 Capers, Broom-buds; Cowcumbers, Raifons and Cur- 
 rans parboyled , blanched Almonds, Barberries , or 
 what other pickles you can obrain ; then prepare your. 
 
 {tandard for the middle of your dith . itmay beawax 
 
 tree, ora ftandard of Pafte (like a Caftl e) being wafhed 
 in the yolks ofeggs, andai! made greenwith herbs, as 
 alfo, atree within thar , in the like manner may be 
 made, with Pailte made green, and ftuck with flowers, 
 fo thar you may not perceive it but tobe a tree, with: 
 abouc twelve fupporters round , ftooping to, and 
 faftened i in holes in your Caftle, and the other end bend- 
 ing out to the middle of your difh; they may be formed 
 with Pafte,; then having four rings of Palte, the one 
 bigger than another (like unto hoops:) your biggeft 
 muftcomeover your Caftle , and reach within three 
 
 gnches of the foot of Be fupporter, the fecond tobe 
 I within 
 
 bi e oer . of 
 -. ra i 
 . n' 
 

 
  coniesinyour Caftle, with four Statues of the four 
  feafons; thisdone, place your Sallet, a round of one 
 fort onthe uppermott ring, or {tep , fo round all-the. 
 
 other, till you come to the difh,. withevery one a feve- 
 ral fort, then place all your pickles from that to the 
 brimsof your difh feverally , one anfwering another Ee 
 As for example , if you have two of white, and two of — 
 green, let thembe oppofite, the white againtt the white, ! 
 
 and the green again{t the grggn , and fo all the other ; _ 
 _. fo yourdifhes bottom being wholly covered below your — 
 
 Mount, garnifh your difh with all kind of things futa- 
 ble, or afforded by the Spring , your Statues ought to 
 have-every one a Cruitt placed in their hands, two with — 
 Vinegar, and two with Oyl, when this Sallet is made , 
 
 -Tetit be carried roche Table, and ferin its place ; and 
 
  .when the guefts areall placed, unftop the Cruitts, that. 
 
 the Oy! and Vinegar may run onthe Sallet ; thete Cru- 
 -itts mult be glaffes:not a quarter ofa pint apiece , fized 
 over onthe outfide, and ftrowed with flowers : After - 
 the fame manner may you make your Sallet in Summer, 
 Autumn, or Winter , only take thofe Sallets that are’ 
 then: infeafon , and changing of your ftandard , for in— 
 . the Summer, you ought to refemblea green tree; and’ 
 - intheAutumn, a Caltlecarved out of Carrets and Tur- 
 _. Bips; inthe-Winter, a'tree hanged with Snow : This. 
 only isfor great Feaits,and may inform the Practitioner. 
 in {uch Featts, for the honour of his Mafter, and benefit 
 — of himfelf: the Pate thar you make your Gaftle or Stan- 
 dard with, muft be made of Rye. ees Cee 
 
 ‘The Flefh Salle of a Capon or Turkey. 
 
 he Ae 
 
 x, er he ‘ F if 
 Uy aes 
 
 q ‘Ake of either, flice it very thin, as for a Hafh,: put 
 that which is white of the breaftand wings by its 
 = ; We “ eae wae a he A 
 
 , 3 (Roe « 
 
 5 hae Lo 5 SF a 
 \ ge. Se Cet Sica) ate Sea oa) 
 a go MRE ARM ode ieee es ea 
 
 2 
 7s 
 
 ‘<x 
 
 
 
6 
 
 
 
 
 ; hich: 
 of cadfFowl: by ir felf ; pur the rump and fides of the 
 
 rump.in the difh , and the other bones of the legs and 
 
 wings about the. fides of the difh like fippets; thenfea-, = 
 
 fun your meat witha few Sives,a little Tarragon, Speer=" 
 mint and Parflee, withthe Cabbage or two of Lettice; 
 mine thefe exceeding {mall, add alittle {mall Pepper, . 
 Salt, and fliced Nutmeg, with a little Horfe Raddifh, 
 craped and minced, miugle your feafoning rogether, 
 and ftrow it.on your Sallet, pour on Oyl and Vinegar, 
 fotofs ic up together ; let your blackeft flefh be laid 
 all over the bottom of your. difh and bones , and. your 
 whiteft on the top of all, ftrow ona Lemmon cut in 
 Dice, and garnifh it at your pleafure. ge 
 
 Amade aifh of Parmizant. ° 
 
 oor a Grater, and grate halfa pound of fea 
 zant, then grate. as much Mancher , and mince 
 fome Tarragon together with Horfe Raddith ; feafon 
 this with almoft a handful of Carraway Comfits » ; putto 
 it a little brisk Clarer- wine to moiften it over, thendifh 
 
 itina fmall difh, fromthe middle to the brim, in par- 
 
 celsas broad as your knife ; garnifh it with C: arraway. 
 Comfits, Horfe-Raddifh and Tarfagon; fend it ne he 
 laft difh of your mefs or meffes, with Muftard and, 
 
 
 
 sar; becaufe ata Feaftir is not common to. fend up a a 
 
 whole Cheefe. 
 | A Sallet of a dryed Neats- Tongue. 
 
 Et your tongue be exceeding red, fliced Magis Sa 
 
 as a groat, . and about the fame bignels, put to 
 
 ita little Tarragon minced fmall, rofs ic with ‘Oy! and 
 
 Vinegar ,and dith i it ; put Bay- leaves round your meat, 
 
 ih ftrow on Weliphalic Bacon on the: ete of: your 
 di : : 
 
 
 
 black of t relegs, or other ip 
 
 oe 
 " 
 
 
 
 1 aes ntiee: seeds . 
 
 put ae 
 
 REO Ser MIM CC Rage Ra ee, MOR a NR 
 
 es 
 
 ae ae 
 
 ee Bi 
 
 : 5 
 ” So 
 

 
 ae, Se 
 
 
 
 ye i : dan webs t. 3 he, 
 Tae young a Ber elgboe a fsa lags the’ Sprit 4 
 
 tye itup in bunchesas youdo Sparragrafs, when | 
 “your skillet boyls, purin enoughto make a difh; when © 
 it isboyled and drained, difh it up as you do Sparta 
 
 gr afs, pour on Butter and Vi inegar, and 6 it up. 
 ASallet of green Peafe. 
 
 V\ 7 Hen your green Peafe appear, about a ‘handful 
 
 and half tromthe ground, cut off enonghto 
 boy! for your Sallet, let your liquor boyl before you 
 putic in ; whenitistender, pour it forth into your 
 Cullender, let all the water be drained clean out of it 
 into a difh, with fome drawn butter ; feafon it with Salt, 
 
 *. and hack itwith your knife’, and tofs it together inthe 
 _ Butter, fo difh.it up. Thus may youdo ie ee. 4 
 
 or r Raddifh-tops, that are young. 
 
 ta 
 
 A Sallet of boyled sie hare : ‘ 
 
 butin Brothif you have it; you muft boyl ir ex- 
 ceeding quick , elfe'tr will change colour, putit out 
 into your Cullender, and drain it from the water;hack. 
 it with, a knife) and put i> in a ftewing-dith , with a. 
 handful or two of pirboyled Currans,; a little Vine- 
 
 gar, drawn Butter, Sugar, a grated Nutmeg and Sale, 
 ies mingle i it all rogerk ae ee let irftand ona heap of coals, 
 
 ; 
 
 @ 
 : 
 
 : 
 
 ee Be rl your Spinnage, as before you did your Peafe, 
 
 uatilic begins co boyl up; have ready a matter of a 
 
 dozen toalis, cucthin through the penny Manchet, put 
 
 them into the boitom of your difh, and put your Saller 
 en them with a fpoon in heaps, fo ‘{erape onSugar. 
 I having before hinred of feveral Sallets in the Spring” 
 
 feafon; need not fpeak to you of the Summer, becaufe® - 
 
 thereis none almoit , bur knows fo many varieties of 
 that ee and fo mach mage ule of ee the vulgar, : 
 
 Ra oh . bd a ei | gga e 
 
 ~ 
 

 
 
 
 
 oe 4d dies ee Oh, aan els tice" geet 
 whole Boay of Cookery Diffetted. © 117 
 
 ‘ ee Ma 
 ae 
 
 i Ait i 
 
 | 
 
 that it would take up not only a great deal of my time 
 
 (which may be better {pent) to recitethem, burfillmy ~ 
 volume, which I have intended for a better ufe - As for , 
 
 part ofthe Autumn and Winter, Ihave betore prefcri- 
 
 fo proceed to what is behind. 
 
 bed you Rules to pickle, Ifhall leave you to that’, and 
 
 \ 
 
 Rules how to Roaft meats, with their feveral Sauces. 
 
 ee 
 
 fe To roaft a Hanch of V enifon. | 
 
 [ your Venifon hath been feafoned, you muft wa> 
 HL terit, and ftick it with short {prigsof Rofemary ; 
 let your fauce be Claret-wine ,.a handful of grated 
 bread, Cinamon, Ginger, Sugar, a little Vinegar , 
 boy! thefe up fo thick as it may only run like batter, it 
 ought to be fharp and-{weet , difh up your meat on 
 your fauce, ...: Paes 
 
 To roaft a fegget of Matton. 
 
 VY Our Jegget of Mutton isthe Jeg and half the loyn 
 
 cut toit, draw it with Lemmon-pill and Time, 
 roaftit foberly, favethe gravy ina difh under it, put 
 therein Claret-wine, two or three Onions cut in halves; 
 two Anchovies, a fpoonful or two of Elder-Vinegar , 
 
 let this boy! up together; then put in.a few minced — 
 
 Capers and Sampier , with a Nutmeg fliced ; this is 
 
 fauce for your Jegget of Mutton, or for any other roait | 
 
 Mutton ; you may add whar gravy you have toir, and 
 Oyiter-liquor. | ; : 
 
 To roaft a fhoulder of Afutton with Oyjters. 
 Our Oyfters being parboyled , put to. them fome 
 
 with the yolks of fix hard eggs minced,a handful of gra- 
 tedbread, three or four yolks of eggs, fo mingle all 
 
 — a y 
 Tae Mme Mies er ee toa rte) 
 
 BL Parflee, Time and Winterfavoury minced. {mall, ° 
 
 together 
 
 4 i ee o. bg aR git. WC as reared ed 
 asa Me, eee te 
 
 as Me 
 
 a 
 
 a2 
 

 
 
 
 
 
 
 
 
 
 
 « Rogedbooieh ditt ands! ; your fhoulder , "or “other 
 hee of Mutton being fpitred, lay it om ng hina 
 — make holes with ‘your knife , and ptt'in your Oyiters,. 
 withthe herbs and ingredients after them; about twenty 
 Oylters willbe enough ; take the: re of your quart. 
 or as many as you. have put them imto a deep dit: with 
 : fome Claret-wine, two or three Onions in halves, a 
 © coupleofminced Anchovies ; put all this “under your. 
 -- ‘Muttoninthe pan, to fave your ‘gravy, and whenyour . 
 meat is ready, put your fauce upon ‘@héap of coals, pur 
 to it the yolk of an egg beaten, a graced Nurmeg, and 
 drawn Butter; difh up your fhoulderofMutron, and 
 - pour this thick Lear of Oytters: ‘all-over ‘it ; ftrow on 
 the-yolks of hard 38s minced »and garni He wich 
 7 angaors oy os Ua ae be 
 
 : gee ae a. To: roast A i Chine, oF hl fl Peal 
 
 
 
 f 
 : 
 
 
 
 a D™ chem with Time , and put them a eae . 
 fe then rakefome great Oyiters, feafoned as afore 
 > an the fhoulder, having forme flicesof’ Bacon cut four 
 Iquare, ‘alittle’ largerchan whe-Oyltel: then having two 
 t orthree: fquare 1 rods, as-big-a8 your: Title ‘finget. >, pur 
 thereon a’piece of Bacon, and then ah’ Qyiter, {o'long, 
 anti you have'fpitted all your great Oyllers :tye thefe 
 ' rodson your Veal ; when it is more than halfroafted, 
 ~ then-pur'tnder ic a ith with # little Claret-wine, ‘min- 
 eed Time, and aigrated Nutmeg :' when your Oylters 
  ‘and‘Veal is ready ,cut off your reds,and Wlip the Oyflers 
 
 and Bacon-into-the Wine, ler them boy! up thick adding 
 the yolk ofanegg, witha little drawn Butter, , put ical 
 3 over your Veal, whether Chine, Neck, Fillet or ee 
 
 ad _, To reafta breaft of Veale. Or oh a 
 
 _ > GQ“Aife up the kin of your breatt of Veal Aatshiplee 
 “~~ the end of it; towards the belly and likewife 
 Oe to nH * plare: the Shoulder was ct off ' force it 
 
 4 ilk: ares mA to 
 
 
 
 
 
 

 
 a” Biers at aw S Hide. WA i a ae 
 e Bat eat en) 4 
 
 iy, 
 
 
 
 iba a Saffage foree-meat , good ftore of seth in it: 
 
 utfeafon it with Time, Winterfavoury and Parflee 
 
 minced, as alfo with Cloves, Mace, Nutmeg, Salt and 
 {mall Pepper : ler it not be fo horin your. mouth as your 
 Saflage-meat : mingle this in two eggs, and farce it 
 Between the skin and Veal: and draw your breatt all 
 over with Time, and let your fauce be Butter, Vinegar, 
 
 alittle minced Time, and Nurmeg grated - sarnith it | 
 
 with Lemmon, and fend i it up. 
 A Filet or Leg of i cal Farced. 
 
 SB a. good quantity of Time and fweet herbs, and 
 - makefarcing, as is before fhewn, and farce: your 
 vig ‘of Veal, and ferve itupin ‘farcing fauce.. 
 
 To roaft Olives of i ke ame 
 | a; t ont of a Fillet of Veal large Callops,: pak hem 
 
 thin with the back of yon Chop Hedin ‘then 
 
 tb oe es 
 
 mf The whole Body of ‘Cookery Difftted, . i. 119. 
 
 Beef-fuer. and 
 
 
 
 sy. 
 
 ace, eee ais Salt : mix them con the 7oihe of ; 
 
 four or fiveeggs , and fpread them abroad ,-{trow on 
 your farcing, and roul them up clofe, fo purthem on 
 
 a {pit, and roaft them boy] up the eel SPpenshivene 
 
 in alittle Whire-wine and {trong Broth , with a little 
 
 Sugar, then draw your Olives, pour on your fauies: antl 
 garnith it with Lemmons, | ; 
 
 To roaft ‘awhole Lamb or K Cid, vail 
 
 apis your Lamb (or Kid) pricking the head hail 
 wards over the fhoulder , tying i down, fet it, 
 and lard it with Bacon, and draw ic with Time, and a 
 
 ‘litle Lemmon-pill, then makea Pudding witha litle 
 
 grated bread , ‘ahandfal of fweet hetbs , a: handful of 
 Beer lat . put. inabout a handful of flower.and a little 
 seeaee sere migat lane fafon i it with Cloves, 
 
 Rs Ge ee a ot BO ee Mace, 
 
 
 
 
 

 
 et | 
 ii Se Ts ry Diffetted. gy § e 
 a Mace, ‘Ciiemon Ginger, Nutineg_ and Salt; make i 
 up into a tender body with two or three eggsa and alittle 
 ‘Cream ; ftuffitinto the belly of yourLamb , “ot Kid, 
 ‘put fome Caul of Veal or Lamb over it , fo prick up. the 
 belly : Roaft your Lamb or Kid, and when iris enough, 
 ferve it up with Venifon face.” “qian 
 
 ae ete To Wake a Kid of aPig, and a Pier to be aa 
 
 4Akea large Pig and flea him as carefully as you 
 can, fo that youmake no holes in his skin; cut off 
 the ears and nofe to the skin, then trufs.up ‘your Pig 
 “like a Kid, with the head over the fhoulders, Jard it over 
 with Bacon (being fet) and draw it wirh Time, fo put 
 it onyour fpirto roaft; thentake apiece of parboyled. 
 Veal, andas much Beef-fuer, with a good handful of 
 Spinnage, an handfubof {weet herbs.and Parflee , mince 
 thefe together exceeding f{mall, feafon it with beaten 
 Pepper, Cloves »Mace ,Cinamon Ginger; Nutmeg,Sugar 
 and Salt, then putto it two or three handfuls of Cur- 
 rans, and as much or ated bread ; ; minglei it witha little 
 Cream, and about four eggs, fo that it may be as {tiff 
 a 1S forced-meat : : then wath over your Pig on the infide 
 . «withthe yolks of eggs, and fow up the holes in the 
 _ -skin fo force yourPig'with this, and let Fim be in 
 the fame form as he was before he was fleaed ; fow up 
 ‘hisbelly, and put himina Tinn difly with a ball of 
 forced meat in his mouth, and alittle butrerin the bor- 
 tom ofthe difh, fo put himinto the Oven ; and bake 
 him up crifp. and roaitthe other for aKid; difh them 
 up whenthey are ready , with a pretty tharp farcing. 
 - fauce under them, and ftrow them over’ erat the yolks 
 of eggs minced. | 
 
 T he ‘ hole Body of C “ooker} 
 
 tee 
 - 
 
 To roaft.a. C Sie 
 
 “Ake a: handfom white. Caigaiead? cut a a little 
 hole init, and take: out” his brains (; after 
 
 RRR fe ae Lin ai aan Tare pas NT arbo vied’ 
 be oe 
 Grew at® ‘ : : Pie hh OR We o-. ee > 
 
 
 

 
 your meat, fo garnifh it with Lemmon ; 
 
 Lear. : Coe fig 
 Toroah Leverets, and Rabbets. 9° U8 
 
 
 
 .¥ legs,. nor their ears , but. harl-one leg throu gh 
 
 another, fo likewife cut a hole through one ear, and — 
 
 put it throughthe other, fo roaft your Leveret ; in the 
 meantime, make your fauce with a lirtle Parflee, Time, 
 {weet Margerum and Winterfayoury minced very {mall, 
 
 with the liver of the Hare parboyled, andthe yolks of | 
 
 three or four hardeggs , with a little Bacon and Beef 
 fuet , boylthisup well with ftrong Broth and Vine- 
 gar, whenit is boyled, adda grated Nutmeg, drawn 
 Butter, anda little Sugar , put it into your difh with 
 your Leverets : The fame way may you -make 
 your counterfeit Leverets'of Rabbets, but you mult 
 
 
 
 
 
 is, parboyled , and when itis boyled,to be ufed in the 
 
 “Afe your Leverets , but cut nor off their hinder 
 
4 remeiiber to lard 
  defired. © 
 
 rat may take outthe brains, aad force them with, a 
 
 them roalt with three flicks of Mais fiveet-breads 
 
 
 
 Wika oy 
 
 
 
 
 
 
 
 
 R ieae 
 
 Te nes a Tene hed! atin 
 
 Ake four or five whiice Lambs heads Soired’ wi 
 * fet and foak them in many waters , if you pleaf 
 
 favoury forced meat, being drawn swith Time and — 
 Leminon-pill ; then fpit your Lambs heads and roaft ~ 
 them ; when ‘they are half roafted, put on your. {pit | 
 as many Lambs tongués larded on both fides, and let © 
 
 1h dey 
 
 all over spe Oytters we {weet-breads , fo pon q 
 
 may boy] thefe’, and add forced meat ‘balls, and Bacon 4 
 fryed yellow and ' green, they will either wayés Fane 3 
 for a handfom hint meats, eS te To fe gma 
 
 Fh . co 
 2 a hg 
 
  |Toroaft Ki enifons: y soiahe ‘iididadomh mg 
 
 ~ onyour Lear, with a ladleful of drawn Butter, me 
 
 : Ti he eg part ofy our Hanch Se enifoi uy. cut 
 
 _* it in thin Collogs, back it with your. knife, as you — 
 do the like'of Veal, then lard,ir very thick , » with ae 
 “hall larding pin; “then take‘ a, bandh of Parflee and 
 © hinnage , "good hore of Times, 2 a little Rofemary- \ 
 
 is 
 
 | Winter lavoury , ‘and Sweet Ma ‘gerum , “mince it ex- 
 
 
 
 
 ceeding { fmall; witha little. Bed iter fo ur it. int the 
 " fh wi with bee Venifon , ae to oi fome b Aten Clove: Pais: 
 3 pee oo Cina 
 
 if cinta] onge ea. | 
 

 
 ve ew w ; Ty | 
 
 denies Nii dich a prey quantity of Salt, the 
 yolks of half a. dozen eggs, or more, mingle it ‘up all 
 
 | togecher | With your hands, then fpit your C ollops ona 
 ‘fmall {pit,or Jong Broaches made with fticks ; you mult 
 
 Apit them fo by doubling of them , or bringing i in the 
 
 ends, that they may not hang too long, bur.equal, 
 when they are’all {pitted , put your herbs amongtt 
 them , and tye them together with a packthread ; as 
 theyoatt, puradith under them with Clarer- -wine ; 
 when. they are almoftdone, take your difh and fer ir on 
 the coals, pur grated bread, beaten Cinamon, Vinegar 
 and Sugar to-your wine, witha ladleful of drawn But- 
 ter fodifh up your Venifon, and four on this rear 
 
 | being not too thick, all over it. 
 
 ; e 
 iat 
 
 Ki es a ee, ele 
 
 abet Several fiance for yon Fowl 12 Sener 4 al 
 
 For Capons. ae va] ee 
 
 Little fliced Manchet, foaked in fome fie Bache : 
 A with Onions; boy! it upingravie, Nutmeg,Eem- 
 mon cut like Dice’, and drawn Butter , put it under * 
 ies Capony 
 
 Fi or ix 
 
 7TH yolks of threeor fot hard ese legacy” a ate ’ 
 ‘tle drawn Butter , a fpoonful or two of Claier- 
 wine, gravie, and the juice ofa Lemmon, 
 
 For Turkie. 
 coe the oe pee for your Capons. 
 
 ” For Chickens. i 
 
 Ince a handful of Parflee very fmall, and wrap it 
 ‘a my a val doh a Braid PUES spur this 
 : ah. a a ; ; inte. an Paes 
 
 
 
¥ 
 
 
 
 ee . A fance ‘for ba Page 3 : “et 
 
 Hele are to be done as your Chickens before , ee 
 adding a little minced Bacon (to your Parflee’ >with 
 4a. few Mints, fo force their bellies; -when they are roalted, 
 take out their forced meat, put it into a little Clarer- 
 wine , andadd to them stated bread and drawn But- 
 ter; youmay ufe your Vine- leayes seabed and mince 
 
 a them in. - eS ay 
 RGR Sauce for Rabbees: Ree ae 
 
 en Ake Butter and minced Parflee, and roalkic ir in 1 their 
 Nye an bellies ; otherwife you may ufe = i fauce pe 
 
 have for Leverets. ) “ap 
 
 Sauce fo ov Phe ‘ gts, eath-Pont ar Cooks rhe mond 
 pie she fame as was nlee bo your Capons, ry 
 
 
 
 
 
 hy 
 
 Ci “a 
 } I ms ioe be 
 Lege vk OM f c 
 
 e CEN 
 
 oye ee ee * Bs i 4 
 
 ‘3 Ou muft for each Woodcock make a toalt made of 
 ~~. a)Mancher, put togr gravie boyled sup with an 
 
 | ‘Onions a little “firong Broth, drawn Butter , and a 
 Jittle Nutmeg ; pour this on ae toatts , sand difh: up 
 your Cocks, Y 
 
 Mi | Sauce 78 Sasi. a SR 
 
 aba kea licdle Claret-wine , gravie , , Nutineg , : 
 leaves minced, wih a, little dray N ie Butter: | 
 
 
 
 

 
 
 
 ’ pas hi a BR's BAYA. UR 
 
 Shade cfr pte Wigeons, ‘Teal, or Plover. 
 
 Be fore Onions fliced very thin ina little ftrong 
 L} Broth, putthereto gravy and a little drawn Bur- : 
 ter, but your general rule for wild-fowl , is gravie 
 boyled up with an Onion, a little Nutmeg and Butter ; 
 and for water-fowl, fliced Onions boyled up in flrong 
 Broth , with gravy, and alittle drawn Butter. 
 
 na 
 
 
 
 BOOK AI. 
 
 
 
 a reats baw to: vay or ftew fife to " eater ue al | 
 Compofitions. 
 
 Eaivte boyl, or few fifh to be eaten at ‘ 
 
 OboylaTurbet, your Pan muft be oe 
 with good ftore of Salr , Wine Vinegar , 
 faggot or two of {weet herbs , a fliced fen? 
 mon, and Ginger; when it boyls put in your 
 
 Turbet, and leric boy] for ‘above half anhour ; take 
 
 for your Lear , or fauce, fome Oyfters, Pranes, or 
 
 Shrimps ftewed up in alittle Whitewine, a little large 
 
 Mace, thicken it with the yolk of an egg, and put 
 
 to it two or three ladles of drawn Butter , difh up 
 
 your Turbet onSippets, lay it ona good heap of coals 
 
 ‘odry up the water ; pour on your Lear, with the Oy- 
 
 ters all over the top; garnifh it with fryed bay leayes . 
 
 ind Lemmon, ftrow prathe brims of your difh beaten 
 
 ge = | 
 
 To boy a Pike. | F 
 
 ve bn fplit your Fikeinthe middle almoft from 
 the head, Within a gece ote the tail, fo turn nd: 
 Ries 6 ; | round: | 
 
 
 
 
 
 ¢ Body af Cookery Di Diffited, ! fa 5. ue 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 and let mo oat he chen into a. eres hse 2, 
 either you may cut off the head beyond 
 
 the gills p 
 
 bodywards, thatthe head may fa 1d upright in the dith 
 leaning forwards : Cut the rayl ikewife off floping, 
 allowing two handfuls of the filh with it... Then cur the 
 body of the fifh into two or. three parts, and. fplit it in 
 the middle,your pan being well feafoned (as when‘ you, 
 boyled the Turbet). boylit up very quick ;-then’ take 
 alittle White wine, anda little HorfeRadih ferapr., a 
 little Oylter liquor, a grated Nutmeg, and two or three 
 Anchovies, bearthem up. withthe yolk or two of an’ 
 egg, and put to it eworor three Ladles of drawn Butter 
 or as much as will ferve : fo difh up your Pike, the ot 
 {tanding up before , and the tail behind, and there? of 
 the Pike between. , otherwife, as it was trufs’d round, fo 
 pour on your Lear, with your horfe Radilh over the top; 
 
 you may ufe fhell- hth: to itif you pleafe-fo fick ir about 
 
 with green Bay leaves fryed, or Rofemary fryedin bat- 
 ter, and garnifh your dith with Lemmon ; Remember to 
 feafon all yon Lear with fale. 
 
 To flew aCarp. 
 
 Ake aliving Carp,and knock himio on the head, ont 
 him in the belly , take heed you break nor-the 
 
 » pall, pour ina little Vinegar . and. wafh: out. all the 
 blood, ftir it about with your hand , and preferve it: 
 
 Ss 
 
 ' _» sthen have a pan or skiller, on the fire, with fo much 
 
 White wine as will almolt cover your fith , put to iran 
 Onion cut in the middle, a Clove or two of Garlick, .a 
 Race of Ginger fliced, 2 Nurmeg quartered, afaggot or 
 two of {weet herbs, three or four Anchovies; your 
 Carp being cur out (asthe Pike before) and rubbed all 
 
 over with falt, when your Wine boyls put hinyin, Co- 
 ver Pa clofe, and rae it i ia up Snes a a a of 
 
 
 

 
 
 
 
 
 
 ean, then put in the blood Vinseate fit Nite 
 le Butter, fo difh up your r Carp upon your Soope, and. 
 our on your: Lear ; «let yourfpawn, Milt and Revet tes a Hea 
 aid over your Carp ; you may thicken this Lear if you" py 
 vill, but it is generally eaten asabroth, fo garnith ir 
 vith Lemmon, tie oh the brims of the difh ed - 
 deaten Ginger, ae 
 
 } 
 
 Another way to boyl Carps. 
 
 r Nock them onthe head, .and cut them up,preferve 
 | the fpawn andthe Liver, fcale your Carps and 
 wath them , falt rhem well, and put Vinegar to them , 
 and when your pan boyls, and is well feafoned with Salt, 
 aut in your Carps whole with the Vinegar and Salt they 
 ye in, then diffolve two or three Anchovies in a fpoon- 
 ul or two of Wine; Mingle it with your drawaButter, 
 0 difhup your Carp, andferthemon Coals; Lay on 
 she Liveror Spawns, and lear them all over’ , fo garnifh 
 
 t with fryed Bay-ieaves, and Lemmon. 
 
 To frew a difh of Floundéte heals oa 
 
 Ls Wa your Flounders being drawnand wathed,;and 
 feorch them on the white fide, and lay themin 
 a deep dith, purtoitalittle White wine , a coupleof 
 Onions cut in halves, a bunch of fweer herbs, a race 
 of Ginger fliced, a ‘little whole Pepper , a handful Of). ag 
 Oytfters minced, and as much fale as will feafon it ; cover 
 thefeclofe, and ftew them up with as much fpeeda as may 
 be, thendifh them up on Sippets , and: rake fomuch 
 of the bottom of your Lear as will ferve yowy 9 _ 
 thicken it with the yolk-of anegg, and put drawn eg 
 ter toit, and pour it over your Flounders; fo garnifh 
 it with Lemmon, and itrow onthe brims of your difh 
 beaten she | ‘ 2 
 
 “jay 
 
 
 
 
 
 
 

 
 :. we n ills lave pstebele da and. aid chietell iit 
 onr deep difh , pur about a pint of fwee 
 
 Sallet Oyl, alfa pint of White wyne , and the like o 
 --Vinegar to them, with two Races. of Ginger fliced ,fome 
 whole Cloves and Mace, a fliced Nurmeg;-a ida faggor 
 __ ortwo of fweet herbs, with a couple of Qala cut | 
 ftew all thefe cogether, fo dif up yout Flounders or 
  Sippets,then take a handful ofminced Parflee: parboyled 
 green. and throw itinro your Lear,) lecit boyl two vor 
 three Walms, and pour it over your Flounders, fo a 
 
 nith it t with Lemmon and green Parflee minced. bg 
 oe r 
 
 
 
 
 
 Re, ee To boyl Perches. bid 
 
 [ by your ti iquot boyl, and your pat’ a be (eafoned 
 asaforefaid, boy! them up very quick; then blanch 
 them on both fides, and difh them upon, Sippets chen 
 take alittle White wine ; graviey,: and- vinegar , witha 
 ee grated Nutinegand a handful of Oy fters cut in funder ; 
 
 § wl . put this allover your fifth; and lerir be ready to boyl 
 --_ inthedifh you fend it upin, fo fhake it together, and 
 ~*~ pour drawn butter.all over ir, ,Gamithi it nates Barbersies 
 
 Ve and Lemmons. 
 How to make a Bak of Fifh. 
 
 ia ake avery good Carp, fealehim , rake out all thie’ 
 bones, leave nothing bur the fifh, mince it or cutit 
 
 with your ‘knife in pieces, then charge a pipkin wich 
 White wine, anda little Vinegar, an Onion, a faggot 
 of {weet herbs). fome Ginger, a fliced Nutmeg, three’ 
 a Anchovies : then charge another Pipkin with Pranes,' 
 Shrimps, Crafith, and fliced Zobfter : then’ charge a 
 third Pipkia with all manner of Shell-fith that tyou have, 
 --put of che fame Lear, and feafoning to thefe as was in 
 ae a the firkt Pips Ley youty pt Sis pore heey or 
 oo our 
 
 yy ns F + a.* > Fr ts S28 . 
 Te - ing (2 x e Wy Jka e. ‘ = he 
 

 
 yellow and green; you may alfo bake up inthe fame 
 thing thi anps tied, and four heads of other fifhes; - 
 have likewife in readinefs Smelts and Gudgeons fryed 
 Crifp, .and Sowls cutin pieces, and Whitings fryed _ 
 whole : then ‘have four {mall Hacks boyled:, and four. 
 Trouts, orfuchlike:fifh : ‘lec your great difh.be on. - 
 the coals with a foop oflight fippets, ftrow it all over . 
 with beaten Nutmeg, and Ginger; then difh up your 
 
 great collerd Sowl, asa itandard inthe middle of your. © 
 
 difh; and your ftiff {melts as fupporters round about 
 it : thendifh up yourfour Pikes, oppofire one to ano- 
 ther, their tails to the ftandard-wards, and their h€ads 
 to the brimsof the dilh ; difh the other four oppofire 
 to chem, fo that there be eight partitions in the-difh. 
 left fill two of chem with your Carp and Oytters afore- 
 faid, twoofthem with fryed Whitings, and the other 
 
 four with Pranes,Shrimpg,Cockles, and Perriwinckles; «- ’ 
 
 then you may difpof= of your other four Coller’d — 
 Sowls crofs wayes, about the ftandard , in,the four 
 partitions, between the fifh; then garnifh on all. the 
 fifh that you fryed , inyacant places, not hiding your 
 {mail fifh, But if they are pieces of fryed Sowls or 
 Platce, you may lay them over your bigger fifh, then 
 take fome of your former Lear and. Oyfter Liquor, 
 adding more Wine if you want Lear, and the meat in 
 the Shell ofacrabortwo : beylthefeup with a beaten .’ 
 Nutmeg and Anchovie, adding drawn butter , and let 
 Re a et ee ct Ks ae your 
 
 a ae + , A - ’ , 
 -* ‘ 
 
 * . , e 
 
 ws “Tae “Ry RA 9 GO ar ee ~ , 
 
 he whele Body of C (hed. * 129. | 
 s, and put in you yls, with a 
 

 
 your lest bez as ce | 1 thicker thant ¢ 5 ean it 
 isready toboyl, take your Ladle, and] pour. ‘i all over 
 “the fifhin your Bisk, (except the Carp ae fo take your 
  fliced Lobfter, Crafith, and Oyftersfryed iv Barter, and 
 ’ garnith it every where, according to your own difcre- 
 tion ; alfo take your forced meat out of the Oven,fhake 
 it with butter , and do the like as before : ‘garnifh 
 ‘round théefides ‘of your difh.with the: heads of your fih, 
 or how youpleafe ; then take the Carps head which 
 was baked with the forced’ meat; and fatten iron the 
 top of the: ftandard i inthe middlé, and the other’ four 
 -heads, uponthe other four Sowls: take five branche: 
 of. Rofemary, | and put through their mouths, and 
 faften ir to the’ Collers, prick Bay leaves. ‘round the 
 
 
 
 bet Collers, and fides of your forced meat. - Alchough 
 
 “L have: prefcribed thefe kind of fifhes, yet you may 
 
 es, 3 make: ufe ‘of fuck fifh as- the ae sti 8 oie hs 
 
 
 
 Yous can Bt sls allalcet soo. 
 To deefs a Codds ret Hs: hes way. 
 
 : Cm an your C odds head beyond t the Gills, dns ‘jel 
 ; may have part of the body” with it, boyl ic in 
 water and fale, and having ready about” a uart Of 
 Cockles, with the meat out of the fhell of a Crab o1 
 two, putthefe ina pipkin with:abour a quarter of ‘2 
 pint ‘of Whirewine, a bunch@f fweet herbs, an Onior 
 ot two, witha little larseMace, and a srated Nutmeg: 
 _ addcoira littl Oyfter Liquor , fer it on the fire’, ‘anc 
 when it boyls, and the liquor inj is wafted’, purtot 
 two or three Ladles ofdrawn Bitter, or as much as wil 
 ferve; then dith up your Codds hedd on fippe:s , anc 
 pat itona good heap of coals to dry up the water; ther 
 cut the tripe of your Codd, as you cut pallats ; ealfocn 
 the peale, OF fpawn in thin flices, and the Liver in pie 
 ces, take likewifethe Gill’and pick outthe Bones, anc 
 et it as you hove ‘the ocre aly np a ond 
 
 “ay i 
 , = 
 
 Ld 
 uh Ree, oe ae | 
 « fis os ee ’ 
 

 
 
 Ber NY aes TA alas 
 2a eee © Be cae 
 
 ee a 
 5 dei ; f 
 i re (4 4 oy if f 
 ? ! es , P 
 
 
 
 | shead 
 
 eae Se aay 7 
 Be ee ) 
 onifne ay 
 ty ah x} on 
 7 Dee e a 
 ‘ 
 
 
 
 
 
 
 
 Pee Sa ee BOOS eS beh Lost eh ey ae wee HSM or. Lays PE y 4 
 op, and putallover it your Tripe, Gill, andLiver , 4 
 he et i ee Ee et Pe eee) ce ae poe once? Oak ! 
 keadadlé> and pour your lear over it, witha 
 
 
 
 ill en- 
 
 < 
 
 rate on a Nutmeg and fend ic fmoaking up: take 
 
 og than the head; if itbe agteatone + alforéitiember © 
 habyou blanch off all the skin'ofyour Coddshead, 
 vhencvou difh it, and ‘garnifh it, with Lemmon’ and ; 
 
 Drie TOMAS A RG9R SUNG Soe IG. ; 
 
 ox 
 ect wise o= 
 
 pa ae uh. wh To make an Olve of Eifh. is iy Lsioige. 4. 7 
 
 neal LLM isa 1G s Woe old TAL BN LOH gol ORD | 
 Poss yan may have all manner of fh, (that are 
 
 Suites, Trout, or Salmon-peel, ee. being alldretyd 
 
 ad Wall’d :“thkethe'fictnelt and biggelt forboyling, 
 ind the other for frying and forcing, when your Panis, 
 eafoned, and your fifh boyled off quick,-accbrding to 
 
 he time that each takesits boyling., asalfo yourother | 
 
 ith being all ready, difhon your fippets, fome great. 
 Wy turned Hound ithe ‘middle of your Chargere elfea  < 
 Sollerof Salmon baked in an Oven ,* withthe headsof 
 our fithes on the top of it’; rhendith your boyled’ fith 
 
 ‘outid about.,' and your fryed ffibetween'them , your 
 
 melts’ and ‘Gudgeons round towards the brims of the- 
 
 lifh’ + if you lrave forced meat of fil made in little balls 3 
 joumay garnifh'thar betweeh the boyled and thefryeds- 
 hen having your Oyfters; Cockles, Perriwinckles ,- 
 Pranes, Crafith, or fliced Lobfter, or any of thefe rea-. 
 
 ty in your Lear of thick butter, Lear your fith there- 
 withiall over 3 ftick your Coller with fryed bay leaves 
 
 wt the heads , and round the difh :-fo garnifh ir with 
 Lemmon, grate ona Nutmeg, and fend it up fmoak- 
 
 a pee J ae Wee, 1 psa cos SI Ba ag ae a ee 
 

 
 
 
 
 
 ing. 
 
 on Fe top: of bi one another , i hap way Is ee 
 
 ia, To bol Miter or Bale to sb eaten i ies oo ia 
 
 
 
 
 
 
 
 
 
 g upanO | 
 
 nourable or proficable, ‘the biggeft Fifh here thar I 
 
 8 fe you to lay on the other, are only. Sora, Gud- 
 ‘eons or pieces of Souls, or Flounders ryed up’ very 
 _ crifp and brown : as all manner of a al 
 
 bia! as in 
 fet: hea ay re 
 
 dake { “. et BS 
 
 =] 
 
 7 Oui mutt {cale your Mullets or - Bale, and wath thors | 
 faving t their Livers or Tripes, Rows, or Spawns ; 
 Boyl them up in Water, Salt, Vinegar, Wine, faggots. 
 of tweet pete, fliced Lemmon, and two or Hites “ene 
 
 oe ee. Det 
 
 and Bay leaves feafon tno ae afier ahem manner 
 your. fifh, oe 
 
 a hiee 
 To fen, or ieee, bien: with Whiingssor Séltr. | 
 
 yut on ‘the coals in.-a deep. difh balf Wine and. half 
 _Water,put to ita race of Ginger fliced,a littlelarge 
 mace, a Nurmeég quartered, and two or three faggots of 
 feet herbs with Parflee, adding as much falt 48 will 
 
  feafon it; let this all boy] up together. half a dozen 
 
 Walms, ‘then put in your fifh orderly. , as they are to 
 lyein your difh, when you fend them up, and let them 
 boyl haftily, with a little butter put into them ;, lefs 
 than'a dozen walms is fufficient for them + when they 
 are enough, pour all the liquor i into a pipkin , and fet 
 
 ton the fire again with your {pice and {weet herbs that 
 
 were in it ; then mince a handful of parflee fmall ,. and 
 
 alittle fennel, and time , and let it Pe with the fifh- 
 
 vibe’ sour broth: 
 
 Paya } 
 Pao ners 
 

 
 eae he be hole Body # Clery Difetted. | uy d 3 
 biathd ? then wath out with Vinegar the meat of a ‘fhell 
 or two of Crabs, with the Carkafs of a Lobfter, the 
 cee nh or three eggs , a ladle of drawn butter ; 
 one all this together with fome of the faid liquor , and 
 ftir itinto the pipkin until it “thickens yshift out your 
 Smelts, or Whitings, on fippets as you will fendthem 
 up, and pour onyour lear, as it comes from the fire, 
 this isan eee broth and goodf for a weak ftomach. 
 
 * : bite 
 _ How to few or boyl Eeles. ey * ae 
 
 youre nay yy Collet up one of the biggeft of your | gt. 
 and boyl himup, and the other being! flead, cut in 
 pieces twice as long as your finger, ftew them up with 
 half white wine, and half water, with an Onion or two, : 
 and fone faggots of fweet herbs, large Mace, and whole y 
 Pepper: when they are half ftewed put to them a pint 
 of Oyfters witha little minced parfleé and Time , ; when | 
 they areready, put to them drawn butter,and vinegar, oe 
 ifyour lear be not thick, you mutt add the yolk or two | 
 ofanegg ; difh up your Collerd Eelein the middle,and ' 
 your pieces round about it to the difh brim, and your 
 Oyfters, and lear over the whole; you may garnifh it % 
 with brown pieces of ayes bith about the breadth of a a 
 Pisiee* cae 
 
 Pa 
 
 
 
 ee, in 
 
 Cu your Feles as aforefaid, and ftew pan up; 
 when they are above half done , take a fpoonful  . 
 or two of Ale yeit beaten up with a little vinegar, and 
 put therein, with a greater quantity of parflee and fweet 
 herbs than was inthe laft, fo difh them up, eyed to the 
 Table in their broth, _ adding fale. 
 
 Todre{s a difn of oh Jacks. 
 
 Cie ‘off the heads of them , put them into balls of 
 forced. ‘Meat made of. fh, fo that the heads may 
 —K3  ftand 
 
 - 2 aE 
 ae » \ Ae ff ee aie 
 
a) 
 
 
 
 
 
 aac bt 
 ke BB 
 
 
 
 
 
 . & 
 
 43 
 ae 
 ze 
 ‘ 
 
 4 
 
 
 
 . \ 
 
 _ Atal ISNl, OF LOOKINE 1OrM ao mm over. 
 “with yolks « of: eg and:put them into an Ovena baking, 
 thea cut. your, Jacksin pieces ftew them - up ima) dith , 
 witha: little white wine , water, ‘fale,’ ‘vinegar, fweet 
 “herbs, two or three Anchovies, Mace, fliced Ginger, 
 
 7 = put in your Pike and. ahi dmall forced meat balls ‘of 
 _ hth, both green, yellow, and white; lerthem boyl , 
 ‘thent turn the other fide with a knife, ler them Boy! 
 
 _abourthem ; you may if you mae a ane fith , 
 
 > of Oytters; putto this fome drawn butter and a grated 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 and Nutmeg; when this boyls up. in your deep difh , 
 
 ‘again, then'take out your forced heads, and. fer then 
 round | inthe dih: take out your Jacks with your | flice, 
 
 ‘and place them in the beft manner ; between and aboiit 
 them, all over the difh 5 put Smelts. fiyed Tiff in the 
 ~ mouths of your Jacks,and put-your forced meats round 
 
 be gaa others. pie PE ee 
 May 4 BY To flew ei ae hed age 
 
 7 Our Brent being drefsd , wath d, dried sae ) 
 {corchr, buttered and falred over, ‘put them upon 
 Yo our Gridiron, being very hor, ‘(éver charcoals) when 
 they are pretty brown on both fides, but not 2 te > pur 
 them into a greardifh boyling on the fire, witl 4 little 
 Claret wine, half'a pint of gravy, two. or Tyee Qnions, 
 as many Anchovies, witha litle minced Time, anda pint’ 
 Nutmeg ; fee that youn lear be pretty thick, then dith 
 up your Bream with your Oyftersand ledyon it, and 
 ftrow it over with theyolks of eges ; but if there be 
 any: Roman, Catholicks,, or others, whofe confcience 
 fcruples. toea of fleth onfatting daye es , you may ftew 
 it up after another manner; whichis, ‘take the Breams 
 broiled as aforefaid, with a lictle Claret wine, ‘Vine~ 
 gat, large Mace, ‘fweet herbs,” and Anchovies ; put to 
 this.about a pint of, fweet Saller Oyl,, then put in your 
 - Shy and a it Rew Hh with fome wishes > : 
 or oi - pleafe; 
 
 ie 
 
 
 

 
 
 
 
 
 Rigs: ‘dids she fits pe ppets , ee your 
 lear thereon: you: may do as like BY. Bes nears” 
 of fhe rile ae ean Pim x 
 
 
 
 / i it 4 : ‘ AT I 
 
 
 
 . ate Rey ip a —- = : : span ke si q BMH rer i ( : 
 i) et ea era \s 1 BO ba ALL. ae #, of ce - ity 
 
 
 
 Comaining ie to 0 Bake , Py, B: cyl, Raft and Fri- 
 
 eae gat certain forts of Fifh. 
 , : ft ef 2 ‘ N 
 How to. onnsk Saige or-Le “ar without Buster, or or ticking 
 AS: pa with. ES gsi : 
 
 On mutt Clavie yout Oyl to take away the | 
 raftand” ftrength Of it; then take part hese? i 
 or fo muchas. you ule , for your fith , and» 
 _. whenirs hot in your pan, putina handful. of. 
 fliced Onions, .and let them fry, then put in as much i P 
 White wine and Vinegar as your oy] contains, with ~~ 
 fome large mace, a quartered. Nutmeg; fliced Ginger, ce 
 Oyfter liquor, and minced Oyfters, three or-four An- |} 
 chovies, boyl this together ; you may thicken it with 
 the meat, or carkafsofa Lobfter, : and Crab, otherwife  ~ 
 with the Rafping of tale grated bread, difh up your. « 
 fifh when they are broyled, fryed, or boyled, and lear» eo 
 them over withthe fame : toboylfthyoumayadda) 
 
 handful of parilee. and {weet herbs minced to ps boyled _ 
 
 up inyourlear. .- | 
 
 Je fry Fifh, and alle mariner of Gara hing with Oyl. 
 
 7 Ou mut let your Oyl boy! in your pan, until it 
 
 hath done bubling; your fifh being dryed and J 
 
 Howred, put them in the pan, andfry themaway-rifp, jj 
 1S before, in clarified butter : fo muft you fry your 
 
 Orisa iP Past, or other. fhell fith . ; and when you . 
 ak os ay Sata cA 
 
 > 
 
 
 
 zf 
 
 
 
 7 
 My 
 

 
 
 \ 3 have done frying your filh, fry. up your i garni, ‘ 
 
 ee ‘Bay leaves, Alexander leaves, young: elie} “Rarllee, 
 ae Rosi and toalts of ftalebread. ae gt Pama : 
 a : | Another sway bow t to thicken: your . fo fie without ¢ eggs 
 * Ake the peafe ofa Codd, or thefpawn of Salmon ; 
 ie and the Livers withall, or elfe the Livers of Rea 
 
 SS ae 
 
 Skeate or Thornback : let them all be well boylec, beat 
 them all ina Morter together , with fo much of the 
 - peafe as you intend to ufe ; Beat this into youraforcfaid 
 lear of Oyl and Wine thisis a wholfome and good 
 way for drefling fith sand thofe which are ui 10 ic 
 wor | delire i it more than with butrer. - ogkin 
 
 To flew adi(h ie Trowts. ; oe oe 
 
 pa let your pan be very hot with clarified butter’, 
 and give them a fudden brown, with what violence 
 ~ you can : have a ftewing difh ready on ‘the fire with 
 gravy, Oyfter liquor, a little Claret wine , and Vine- 
 gar; put your fryed fith therein; ( you route note they: 
 were to be fplit in half before frying) fry three or four 
  fliced Onions, and when they are brown, ‘put them ro 
 your fifh, witha handful of parflee fryed s green, a fliced 
 ‘Nutmeg, two or three Anchovies, and let i it juft boyl 
 ' uptogether ; then difh up your” Trout: in your dih up- 
 ** on fippets ; / whi your Lear is boyling on the fire , 
 » if it be not thick enough, you may add anegg, drawn 
 “butter, and fome of the butter the ‘Onions and Parflee 
 was fryed i in. But your better; way for crifpnefs and 
 fight of-your fifh is to fry your fplit fh, as Trout, 
 Salmon Peal, and Salmon, very crifp and brown: difh 
 ir up with the infide uppermoft : fo pour on your afore- 
 “feid Lear, and ftom all ovee it — tion suc 
 
 
 
 ae 
 ae st 
 
 
 
 
 

 
 : fe ys 
 
 
 
 NS 7 aren rane Pit ra airs 
 "To boyl, and ferve a whole Salmon. 
 
 V (trun your penknife on, both 
 ides towards the back, in and out, in Scollops , from 
 
 he head tothe rail; then take a {tring and trufs up the 
 readtothe tail, and put him upon your falfe bottom : 
 
 rout liquor boylingin adeep pan , being highly fea-_ | 
 
 oned, efpeciaily with falc and vinegar, put in, your 
 salmon. and let it boy! Something more thanan hour, 
 yr until you think itis enough , then take it up, and difh 
 tin your Charger on Sippers; and having your fryed 
 Collops of Salmon, . very.thin, garnith i. allabout, and 
 
 yn the top of your Salmon ; you mult have ready fryed ) 
 ‘ome toalts picked at borhends; ftick thermal full with 
 
 Oyfters tryed in Batter, and prick the other. end of the 
 ‘oafts, upon the back and upper fide of che Salmon, 
 
 hen lear it allover with drawn butter, and if you pleafe 
 
 1 little Vinegar; fo prick on and garnifh at with 
 
 it 
 
 pay leaves, ’ 
 i bie ee ‘To Roaft a Pike. ie 
 Ou muftJard him very well (being falted) all over 
 
 X 7Hen youhavedrawn and watht out your Sal- © 
 SY mon, you mu 
 
 with Pickle H.rring , and feafon him with falt,- — 
 
 alittle beaten Pepper, Nurmeg,and fome minced Time: 
 
 if you have two, you may putone on the one ‘fide the 
 
 (pit, and the other on the other fide ; with two or 
 three flicks oneach fide your Pikes , to fplinter them 
 together, and bind them over with packthred , and let 
 them roaft, fometimes letting the back f{tand towards. 
 
 chefire, and fometimes the fides , not turning them as 
 
 youdo flefh, unlefS you fee occalion to keep them from -.., 
 
 burning, then diffolve halfadozen Anchovies ina lit- 
 tle Butter, and pafte them therewith, after they are 
 half roafled, putdown two fticks of Oysters, betwixt 
 each Oylter a bay leaf, let therebe a dil under them Ss 
 ae Ne ee S i ‘¢atc 
 
 ya" it “ay, 
 - 
 
 P| Team, 
 
 
 

 
 
 
 
 Claret wine, “Oyfer liquor , : ‘minced Tee: and 
 ~ grated Natineg ; . when your Opfters 3 are: ready, dra 
 them into your difh, taking out the Bay leaves, and | 
 nan Onion cut in halves. and let them’ boy! ont 
 fire, thentake up your fpit,’ and cut your ftrings, th 
 -youmay lay the brown fide of your Pike upwards, 
 if you can his back) then puta ladlewof diesirstitind | 
 your lear and oyfters, and pour it over your Pike 
 and garinifh ital] over with Lemmons : your more fi 
 way, is, to order it after the fame. manner aforefaid ‘ 1 
 - puthim in adith, and bake bim in an Ovens and dl 
 _ fame form you put him i in,you may fhift him into’ yor 
  dith you fend him upin, and fo lear him as before, q 
 gam him ane fryed bay leaves. Bia oe ie ay 
 
 To roaft Eeles.. TE : 
 
 / Hen they are eae ‘cut them to pieces , abo 
 
 » fourinches long, dey them, and put them a 
 
 Aa dith mince a little. Time, two Onions, a piece 
 “Lemmon pill , a lictle Pepper beaten final , ‘Nutme 
 Mace and Salc’: It being all exceeding : final , frow. 
 ‘yon your Eeles with the yolks of two or ‘three C885," 
 ; mingle i in the feafoniag all together with your hand 
 ~ then having afmail fpit, (otherwife take a couple | 
 {quare! flicks made for that purpofe ) {pir through yo 
 
 _ Eelecrofs wayes and put a Bay leaf between eve: 
 “piece of Eel, rying your ftickson a fpir, “let them | 
 roaft; youneed not turn them conflantly, butler the 
 
 ~ ftand until they hifS, or are brown , fodo them ont 
 
 } other fide ; and put the difh underieath (which the E 
 eae aide an ‘wich the feafoning) tofave the gravie , batte 
 (5. over with drawn Butter,put a little Clarec wine mine 
 | Ba ‘Oyfters, a grated ' Nutmeg, and an Onion’, with for 
 |. drawn butter ‘give it one boy! op; aes cir ae ye 
 ne Eel rich your ear over’ it, eee 
 
 
 
 
 
 
 
 
 
 7 3 4 We ; ie) « ‘ 
 mien Re ae ‘ 
 uh \ , aS } Fay 5 2 
 aay Rea a I re 4 aed Y ’ ‘ 
 ‘, fi, i if \ Te ay 4? 4h " Ws. | A i ny Coa be a 
 PAE gt he WON Reg) a aa Met ye hy, AUD, ty Mca ae ie 2d me 
 

 
 
 
 
 
 
 
 pice Y 28? ceed 
 
 ¥ ae: 
 An Bon A > ¥- ; 3% 
 
 le Body gf Cooke 
 
 id 
 
 
 
 fPickle herring, rhen fplir it ifte be too big, {plicit 
 yfaftenit on your {pit withtape, bafte it over with the. 
 
 olk ofan egg and whilltit ismoift, ftrow oy minced 
 
 Ynions and Time together ; boy! three or four Onions 
 teed chin in a litcle Clarer wine,and put in two or thiee 
 \nchovies, and beaten Pepper, you muil keep your 
 
 own enough , then put afpoonful or two of muftard 
 
 ad viregarto your aforefaid fawce, as it boyls. , and 
 
 hake it with a ladle of drawn burter; fo difh up your 
 orpus, and pour on your Lear, forget nor to feafoa 
 
 c with falt, before youputirto the fire. =~ 
 Ly To roaft ROORE? ie 8: ath 
 
 i Ake a great live Carp, and when it is fealed and 
 
 A drawn, makea little holeinthe belly, and dry 
 
 ip all ze blood , both withinand without, then take 
 
 wo handfuls of youraforefaid Chewit meat, addingto _ 
 it a handful of grated bread, alittlecream,theyolksof 
 
 bree eggs, with the white of one, put to it one hand- 
 ful ofSugar, maké itintoa pretty ftiffbody, and force. 
 
 your Carps belly full F the faid meat, and putit upona.. 
 
 {pit : otherwife you may bake it in an Oven, upon two. 
 
 or three crofs fticks in abraf$ dith, when ic hath been 
 
 inthe Ovena while, turn it, and let the gravy run. 
 into the difth : whenits enough, difh iron fippets , and 
 
 add to the gravie of the Pike,a little Oyfter liquor, and __ 
 drawn butter ; let your lear be thick: fo garnifh your- 
 
 Pike with final! fith fryed , and fhell fith, fo pour on 
 
 ’ p 
 ov i 
 
 ‘ ’ on 4 2 
 ae wae” ' + i 
 bh ese i , ab i ‘ - = x Hy i Ve 
 7 ply f Cee al OO ae 7 ties 
 
 : ye 
 ce peas a ‘ 
 4 x . i 
 pee ial a aie “a 
 Seve as oe eek 3 ! i 4, 
 eo. y " pee ‘ aR . : 
 
 Wake a oll of Porpus, ftick"tt with Sage and Rofe- - 
 "inary all over,and lardirvery thick with the back 
 
 { 
 
 
 
 : Searle» * y : ci eee 
 AMS Ge. oA, Wo bere fe TP 
 Neb Oy Sea Cat Dy 
 i ee WF wy Ved 
 4 MD re Nye Ze eed 
 be tN seis : 
 ge ay adie t 
 mG i ie eeal 
 ii es , 
 
 ‘or pus balted with butter ; and when it fs foalted “and” 
 
 ae 
 pak 
 a i 
 
 
 

 
 
 
 
 
 
 
 te ‘To rosp a sSalrion whole. Piiieg Sai my 
 
 : “5 fcale,” wa | 
 fh anddryit , ‘then lard it all over with pickle Her- 
 wing, or afat falted Eele; take two orthree handfals 
 Ce ae parboyled Oydters, feafonthem with grated bread, 
 aN handful of fweet herbs , four or five,hard eggs , an 
 ae “Onion, minced all together, add to it Cloves , Mace : 
 Ginger, Nutmeg; Pepper’aad Salt, mingle thefe toge. 
 
 ther, and Last them into their Hy ota Salmon , arthe 
 
 
 
 1, | alle Galaion ands drawi it at the gill ps 
 
 } in, on Pictainets Ovens put havath's little. ‘Clarets 
 »” 
 
 | wine, bafte over your Salmon well wich Butrer, before 
 you eu himin , and wien itis ee draw i it, aa 
 
 _ ae | i all over with toalts, and ie leaves siya ‘jae may 
 
 v ing, is to turn aes roundina "dith at bal him, 
 | » How to Spitchcock, ain Ee Me Gey” eed 
 
 “Ake a fait Eele, and fplit himin the back clofe’ to 
 
 "the bone.from the head co tlt tail,but ror through 
 
 the belly 5 {cour him well wich Salt, and wath him, lay 
 him up, and dry him, and cur rhe bone through . all 
 alongtheback, thatit may have no ftrength to double 
 up the Eele, when it ison the Gridiron; then cut him 
 (if he be large) i in fix pieces , wafh him over in the infide 
 
 _ with Butter; and {prinkle on Sale, and a'littleminced 
 _ Time; your Gridiron being very! hot ‘upon the coals , 
 lay him’on with the infidedownwards , and when heis 
 -broyled onthat fide, turn him , and let him broyl on 
 the skinny fide very well ; fo difh him DP, and pour all 
 PR ah a eae r paps 3 over 
 
 Ne " . rc * 521 ; , “ ah ¥ 
 i { Me ‘ a ; i Ae ‘hia ay 
 Sern? Be A ( : Anheds J (ema 
 
 ee ey See 4 
 Z 
 S C3 
 

 
 \ 
 
 ae) For Broyling. 
 
 JN the firft place be fure your Gridiron be exceeding — 
 ~ clean, fecondly, let it be exceeding hot,and wath the 
 bars with butter; then let your moft rottenft fifh be 
 very dry , wathed over with Butter, and extreamly — 
 falted over that , then put the back of your fifh to the 
 fire-ward; upon thefalted fide, until your Gridiron be 
 fall then butcer them over the upper fide, and ftrow 
 ‘them well with Salt, thenturn them ¢ when they are 
 
 Pe octets es Bi i} Oe a? 
 Nl ( 
 
 ‘brownenough on the other fide) and put themovera’ _ 
 
 hot fiteagain ; the fire being thus hor, and fo falted, ic 
 will bind the fh together, fo that ic will not break ; 
 when you take them tip, you may put a plate on the 
 top of them, and turn them thereon, as you turn a 
 
 “Tanzie. . 
 
 -- @ ~Tobroyl Flownders or Plaice. : 
 7 Ou.muft feorch them over on both fides, and-broyl 
 
 ~ them as aforefaid , and let your:Lear be Butter | 
 and Vinegar, (ot you thay take aricher if you pleafe) 
 
 you may {plit Salmon Peels ,or Trouts, and obferve this” 
 “way ofbroyling ; if you fend the outlide upward, it 
 
 wiilfeem two filhes for one ; if the other fide upmott, © 
 it will fhew handfom and.yellow ; fo with a ladleful of 
 drawn Butter, alittle Vinegar and Nutmeg , is a lear 
 
 for the faid filh, ftrow it all over with Parflee fryed 
 
 Pig i 
 

 
 ; Hy. 
 
 ui A 
 
 6 
 
 + 
 
 
 
 
 efetryed a1 ] many times » 
 seo for a for want of ¢ other dite in ha a fond crn, | 
 therefore have J. made mention of them Lo that purpofe, | 
 by which rules. youmay be enabled ro under hat mink. | 
 yp bates, and how to ordenmoft kinds of fit, Cove 
 Haw’ to fry a A dif of Me idles: | ie ee a er oa ‘ 
 sti sin ene then. half boy! ‘them in water and: 
 -falt, lec your water boyl very fierce when you. 
 put them in, then take them forth and dry them very — 
 well, and flower them, then make a batter of about a 
 “dozen yolks of eggs, (svith chree whites amongtt theny “ 
 -afpoontul of flower; a» little Nurmeg Gingervand 
 Salt, then takea handful of Parfleeiboyled green and’ 
 ~ minced s very {mall,, beat all thefe together with a little’ 
 Sack, let ibe athickbaster, fer on-your: panwith' elg- 
 “rifled Butter, dip your Maides i into your barter, and) 
 when your pan ishor, put them in, and fry them as! 
 - crifp and brown as youcan (do riot over charge your? 
 - pan); fo done, diflt rhem up, andletitheir Lear be Bus! 
 ter, Vinegar, Nurmieg: beaten together, with thelivers’ 
 of the faid fith, fino: hemi ahete am “nian meee. 
 inet aghs 27 wa Nit si 
 
 To ee A t ph ap Ling fo ‘Kp oo q 
 
 
 
 
 
 sag 
 r3 
 ‘8 ~~ | 
 
 ; 3 W 7Hen yo uboy! Ling for dinner; you ‘mul ‘tye 
 
 _aJoll, and at night when it 1s. cold and con. 
 gealed reget you may cut it:outin Collops as oad’ 
 as your thumb or finger, then. Having: your Volks of 
 eggsbeaten, and your pan hot with clarified ftutf, / dip» 
 your Ling in your-eggs, and charge’ your pan,’ ¢ other- 
 wife flower your Ling well , andfry it without eggs yi 
 thendifly up your Ling, and having about a dozen’ 
 
 potched eggs, butrer your Ling all-over with drawn ' 
 bate; and lay on your potched eggs upon your Ling, 
 fo cover itand fend it horro the Table; “ nae welb- 
 Bis done wich BOWS to them which Lee it. gE REL 
 
 i ¥ 
 vitae 
 yi ty, Se 
 

 
 * 
 
 ah ‘Claws of. your Lobfter, and take out the meat, 
 
 nince it, orflice it, and put itinto the other; addto ir 
 
 
 
 7 89 out + all shia aiede in ive ‘hells ¥ dnd ‘teak ney 
 
 i fpoonful or.two of Claret-wine , alittle Fennel: min- 
 
 zed, and a grated Nutmeg, ler it boy! up, then putina 
 
 little drawn Butter, alittle Vinegar, andrhe yolk ofan — 
 egg. ifit be not thick enough, if there are Loblters, 
 
 you may ‘difh them up with fippets round in faucers, on 
 
 aplate, es them withFennel and Bay leaves,or you 
 them in a difh with fippets : if they are "Crabs, | 
 
 may di 
 put itinthe fhell ic was taken out, and garnifh ic round 
 
 with their Fins, flick them with toafts, and to them only i, 
 fhould youadd a little Cinfanton a suicae beaten in 
 
 the buttering. 
 
 How to Frigeey Tine pe ie Pranes i | 
 
 . Crawfifh, &c. 
 
 
 
 vies, and a faggot of fweet:heibs ; flew them or any 
 
 one of them up together with a litele Ginger and Nut-’ " 
 meg ; tofs them up with the yolk ofan egg, a ‘liedle | 
 
 Vinegar and drawn butter ; you may put them into 
 little Coffins, like Hearts or ‘Diamonds » to garnifh a 
 
 : 2 Oo thefes ye ou a put alittle Claret-wine,an Sis | 
 i  ortwo cur in pieces , acouple or two of Ancho- 
 
 : re 
 
 € 
 
 Bisk or Olue ; otherwife to be difhed upon fippets , ‘for 
 
 a fecond cotirfe difh. 
 ‘, AA Phraife of Cockles. ahd Neel = 
 
 Take your Cockles, boyl them, and pick them out 
 of the fhells , wath them clean from gravel, then 
 break a dozen eggs; witha little Nutmeg ,Cinamon and 
 Ginger, and put your Cockles therein, and beat them 
 together with a handful of grated bread, and a quartet 
 sided pint of Cream, then Pat Barter into your Frying- 
 
 y 
 
 ae all : Tilia ate sii fe j Ree 
 

 
 
 
 , pie olin? res 
 
 oy Phraife; fapply.i it ay Butter i in the fides of ther pan , 
 nen cand let the thin of the eggs. run till i into the middle , ne till 
 ae im it moves sround , ‘and when i it is sfryed on that fide,butrer. 
 
 2 ayy : \ Z 
 ; sh " 4 . 
 ? > 3 < , ¥ ~ : 
 & N) . 4 hy ‘ : ME . % 
 x - y (Shee ro rh A Mreate >s; vee a 
 
 
 
 
 
 
 
 
 
 
 
 “pan, Paik te 4 a 
 
 
 
 
 
 6 “aokery: Diff ffeé a | 
 ie ut in 1 the 
 
 
 
 your, plate, andcurn it, and put itinto your panagain, 
 _and frv the other fide brown, then take ir forth and 
 ‘dith it, and feruife onthe ju ‘ce of Lemmons, and ftrow 
 on Ginger and Cinamon, and fend it up; you may 
 
 ra green it with the j juice of Spinnage, and cut it our into 
 
 quarters, and garnifh your fith of either fort; thus mays 
 f Wee fry Pranes, Perriwinkles, or other fhell ith. 
 
 Pen. A 
 
 How to broyl Oyfters.. ate gat 4 
 Bic. your great Oyfters, then take a iiale minced 
 J,Time, grated Nutmeg, and grated bread, and a 
 
 ~ Jittle Salt, put chisto your Oyfters , then get ‘fome of 
 
 _ thelargelt bottom fhells, and place themon your Grid- 
 
 iron, and put two or three’ Oyfters i in each fhell ; then 
 put fome Butter to them, and let them boyl onthe fire, 
 till the lower fide is brown, fupplying i it alwayes with 
 melted Butter; whea they are brown to your mind, 
 “then feed them with White-wine and fome of their own. 
 liquor, witha little grated bread, Nutmeg and minced. 
 Time, fo let it boy] up again; then add fome drawn. 
 Butter to thicken them , and difh them ona difh and 
 plate , but if youhave Scollu, sthells, ae is the beltway 
 to broyl them in, my ei Weta att Ge 
 
 To breylScolups. Bh pes wee 
 
 Wik pov your Scollups, thentake them outof the 
 B hells and wath them, then flicethem, and feafon 
 them with Nutmeg,and Ginger, and Cinamon,put them 
 into the bottom of your fhells again , witha little But- 
 ter, White-wine and Vinegar, and grated bread; let 
 
 . thembe broyled on both fides : ifthey are fharp, they 
 
 ought to havea little leseat added. to them : for your 
 <a g  i e Shots Prehag 
 
 iw aot 
 ) 
 } 
 
Svea eae a “ack 
 
 Ppa f 
 4 rt a a Pi 
 es 
 
 ss 
 i 
 mi 
 z 
 
 
 
 e 
 
 . + + To-bake a Carp two wayes. 
 aye your Carp,and feafon him witha little Pepper; 
 -&\J Cloves, Mace, Ginger and Salt; your Coffinbeing 
 made fit for him ; (if youhave two , you muft make 
 your Coffin for oneto turn one way , and the other. 
 _another way) put therein two or three Onions cut in 
 halves, a handful or two of Oyfters, feafoned with 
 Time, being added to the aforementioned fpices ; then — 
 puinthe yolks of four or five hard eggs ; with Butter 
 thereon, and clofeup your Pie; when it isbaked , let © 
 yew Learbedrawn Butter and a little gravy drawn 
 rom the meat with Claret-wine ,*bearen up with the 
 eae an egg, put it in at the funnel of your Pie, 
 fhake it together, and fo difhit up; if you cut it up, 
 you may take out the Onions; fome do bake them 
 fweet, being thus feafoned with Raifons and Currans, 
 Datesand Pruens , with a fweet and fharp Lear with 
 Burrer,. Vinegar, Sugar, and the yolks of two or three 
 “eggs beaten, yee 
 ie anaes To make an Ecele Pie. 
 Yor Eeles muft be lead , wafhed, and cut in pieces 
 _ as long as your finger; puttothema handful of 
 fweet herbs,Parflee minced with an Onion; feafon them 
 with Pepper, Salt, Cloves, Mace and Nutmeg, and 
 having your Coffin ready made , of good hort Butter 
 Pafte, put all over rhem ae or two of eae 
 
 =- 
 
 vv 
 od 
 

 
 ; dyed inon a Bottom of a ‘dilh, yi it on your Be, 
 
 
 
 ire’ a ‘tle ie Yale ne Wohiteciian chit ‘up aie 
 ~ the yolks ofa couple ofeggs, anda little drawn Butrer, 
 _ pucthis inat the funnel of your Pie, isi fake i it Bice 
 ther upon your Pate ‘ 
 
 i om 
 
 “Tobake a Tavbet, | ie Sat, 
 
 Our Torber «Bani washed and draw, iahike ihe Gash, 
 barbed round about,. fcorch him on both fides, 
 
 Ay featen him very well with fweet herbs, Clovés, Mace, 
 
 Nutmeg, Pepper and Salt on the under fide , feafon him 
 inthe fcorches (in the upper fide) only with Cloves, 
 Mace, Nutmeg, and Salt ; then make your Coffin in 
 the manner and form of a Turbet , dry him in your 
 
 — Oven, then take him forth, and walh him in the. infide 
 
 with the yolks of eggs, and ftrow the bottom over with 
 a minced Onion , and halfa Le Anchovies ; vs nna 
 
 
 
 Peso * Cu Gs 
 
hia k) 
 
 7% 
 WEA CEG bel 
 x 
 
 
 
 of Oytfters, all minced exceeding fmall, take ous your 
 
 dryed Coffin, walh the bottom thereof with the yolks 
 -ofeggs, and feethat ir may not run; then takea hand- 
 ful of the {aid herbs (being feafoned with Cloves,Mace, 
 Ginger, Nutmeg, Pepper and’ Salt }and ftrow them 
 ‘over the bottom of your Coffin; then lay in your 
 
 greateft Collops firft, and ftrow them over with your 
 
 {weet herbs’ and feafoning; and prick on feafoned 
 “Oyfters all over, with fliced Lemmon ; then lay on your 
 
 
 
 {malleft pieces on them, and do by them as before to - i 
 
 the greater ; fo put on butter,and put it into the Oven, 
 
 that itmay boyl; then having yourLear,. (witha lice _ 
 
 tle wine,oyfter liquor beaten in with the yolk ofanegg) 
 alforveady to boyl, put it into your Pie, and lerit only 
 
 boy! upinthe.Oven : this done, take it out, and fhake 
 
 ir together witha little drawn Butter, {trow it over with 
 theyolks of hard eggs minced fmall, and fend it up with 
 aCurthereon, | Lae i 
 
 To bake a Jol f Ling’in a Pie. 
 
 
 
 
 Ss Pepperonly (theskin being firit taken off) ftrow 
 the bottom of'your Coffin with an Onion or two min- 
 ced fimall, clofe your Pie and bake it; then take the 
 Molks and whites of sage a dozen eggs, not boyled al. 
 
 
 
 2 
 
 a 
 
 : Et your Ling bealmoft boyled, then feafon it with — 
 
 togesher, 
 

 
 ee : eS 
 
 ie 
 
 aK. ‘eh 
 
 ; oe ils a | ee 
 Th 
 
 
 
 
 
 The whole okery Diffetteds (eee | 
 “eet aed ‘miace ‘them {mall with your inife, and. | 
 pur them i into drawn Butter, ‘tofs them together, draw 
 your Pie, and pour in, this Lear of eggs all over, an 
 thakeit eigerhetyy ai ote on nga lid’, secon dith yo 
 » Pie Pg EA NE Be i Naka pees 
 
 e) ‘ ‘ a 
 yrs ue ’ “ #% ays 
 
 
 
 =f ’ 
 
 a way 
 
 gen ity ‘ait put it into the Coffin, : as walbnesitt tay 4 
 on fliced Ginger and large Mace, clofe it up, ‘and 4 
 - putafunnelthereon, pucit mehe Oven until. che fides — 
 and bottombe hardened; then drawit, and. fill ic with 
 Oyl, fo that it may boy! to the top of the Ling; ther 
 put icin again, and lec itremain until it is baked : draw 
 anand @ut‘it up - beat three or four {poonfuls of Mu- 
 ftard, with fome of the faid Oyl, or others, and pour 
 therein , thaking ok ‘Pie; that it = ‘mingle | alt 
 together. | 
 
 ose 
 
 s 
 ie 
 
 we bake a ee in a Coffe. cn a | ia 
 
 V\ 7Hen he is wafhed and drawn, lard. him with 
 pickle Herring, mince+a good handful of 
 fweet herbs. one Onion,:and a handful of Oyfters, with 
 alittle Lemmon-pill ': puttothemfome Pepper, Salt, 
 Cloves, Mace, Nurmeg : wafh over your Pikewith the 
 ae 2 of eggs, both the infide and ourfide , and feafon 
 him with the forementioned minced ingredients : : (being 
 before fcorched on both fides) thenhaving your Coffin 
 ready (in the form ofia Pike) lay himin, with alittle 
 forced-meats round about him , and, {craped Horfe- 
 Radifh, with a handful or two of Grapes all over him , 
 put on Butter and clofehim : when he is ‘Bed | lear 
 him with White-wine , Vinegar , drawn Butter wand 
 the yolk of anegg : put itin, fhake them together, anc 
 let it ftanda little while in the Oven: If you would have’ 
 himrichly baked, youmay add Oyfters‘and Shell filh,) 
 
 yolks of hard.eggs, Lstiiers Narain. 
 mei’ Lear. | : ee Pie Y vy 
 
 LTaRoX , ve i re ey 
 pt ae PS vara ems 
 

 
 
 eee ae SF 
 
 e oe nes in a pieces; nome ‘be ebignefs orb yout two wee 
 gers; feafon i it with minced Time, {weetherbs, Gloves, 
 “Mace, Ginger, Salt, and alittle Pepper, with a, handful — 
 of grated bread ; your C offin being made, ftrow, dnthé 
 bottom. thereof o one handful of the’ feafoning),.and put 
 therein your Collops of fifh; and put on themipieces of 
 Marrow, Oyfters, the yolks« of hard eggs cutinhalyes:, 
 with fliced Lemmon’; : lay on the top of that more fea: 
 
 foning , lay over the reft of yourfifh, andfupply them 
 
 with. the ingredients (in. order) before,mentioned; yeith 
 
 afew {mall balls of. forced ith upon the.top of them, “put 
 _ onbutter enough to bakeit, and clofe. up your Pie, and 
 putit into the Oven, and whenit is baked, putinaLear 
 of Whire-wine, Oytter liquor, drawn Butter, andthe 
 
 
 
 yolk or two ofan egg; cut up your, Pie, or putit inas, 
 
 the funnel, and fhake ic about ; fo fervei it up. 
 ae “To bake Flounders or Plaice. me tS . i . 
 
 b vis they are drawn and sath od ates Na 
 y {corch them,, feafon them,with Pepper-Sabt: 7 
 
 -Maceand Nutmeg, mincean Onion,and ftrow, in the 
 bottom. of your Coffin, then put in,your, Plaice Jay. 
 
 on themfome Lobfter, curin pieces; the yolks.of hard — 
 eggs, anda handful of grapes if you. ‘have any;, -then 
 ton Butter, clofe your Pie,-put him into the Oven 
 
 
 
 andibake him ; les your Learbea littie White-wine Vi-- 
 
 negar, boyled. Parflee minced feaall:, the carkafe of a 
 Lobtier, drawn Butrer, and the yolk of anegg.all which 
 | ee pane Pie when itis baked, and fhake it ‘togt- 
 
 afore: ee: abi: nid he WSC Ue Cee! 
 va a BO a ila es Da i bit. a a 
 Ley ‘ei SP TTR. “aire PG ee 
 Bical < G2 aha Se fe ie \ bs ei Wy th hed 
 s L wi So 
 A ie, ae he h. 
 OS ee ae ate > 
 

 
 
 
 
 
 my Ake a vessdinleal of F Parilee, ithe Wi ) fae 
 
 ol 
 
 .voury, an‘Onion or two , ‘mince ‘them very fmall, 
 
 ‘pat to then a little grated bread! ‘Cloves, Mace, : ‘Nut- 
 . meg; ‘Salt and Pepper: beaten , fedforr: your great par- 
 
 boyledOyfters; and put. them i into*your Coffin; put 
 on'them fomeblancted Chefnuts, and a Potatoe boy led 
 
 “and cutiin pieces, with the yolks of hard-eggs cut in 
 
 halvess cif ivbe hora fafting day, you may add Mar- 
 
  . row,2 fo put over it fome fliced Lemmon, large Mace, 
 
 oe. 
 
 
 
 Rvingtoady your Oytieey Covey Perriwi a nk es if ae 
 
 Batter’ land clofe up your Pie, and bake him; , You mult 
 pur tbemin athin'Coffin, for alittle more than halfan 
 hour will bea fuficient baking for them, when itis 
 
 a enough, ‘lear it'with Oyfer liquor, White-wine , the - 
 
 yolk ot two of an ége, and drawn Bintet : cut up yout 
 
 “Pyeand patit in, hake it together sand let it, Mand’: a lie 
 ‘tle in the oven, and! ferve it up.i aie oH naee 
 
 a Pe 
 
 To make. A Batillye of Pie e F p. } 
 
 Ou tnnkt fer a, large Coffin, ‘cut with Btslaeen. 
 * ‘and fet:forth round the. ‘Coffin, with as. many 
 Towers as will contain your: feveral forts of fh; you 
 may feticin the infide'alfo., from one bending to ano- 
 
 
 
 
 ae 
 
 ther, for partitions; to lay. your feveral ‘filh with their 
 : ‘Lear afander., dry your Coffin’well, and wafhit over 
 
 if the: infidé with the yolks of eggs’; ower it inthe 
 
 Hatton 11 to foder it; then whatever - fil you have’ pre- 
 
 pared before for: your Pye, mutt be either broyled “or 
 fryedbrown ; in the middle of your Pye, you may put 
 thehead ofa Salmon cut off beyond the gills, forced and 
 baked in.an Oven , bake the’ heads likewife of your 
 
 other fith, chae they may ftand upon forced’ meat bot- 
 toms, then difh up all your filh in order, eveiy fort one 
 
 oppofite to another, placed in the feveral partitions,and 
 
 
 
 ae 
 

 
 
 
 i dima one ty a ekoned ap with rae awn ela 3 
 
 - -pourit over your fifh, and garnif(h on your fhell-fh all 
 
 | “over, and ler the forced heads ftand. over the battle- 
 ements ; Gf your Lye befull of lear, .youmay let it ftand | 
 
 ~ inthe Oven to keep warm; when you fend. it away, 
 pour on lear on the cop, garnifh i it with fryed Oyfters 
 or Lemmon, or whatyoupleafe. : 
 ~© Youmay make the like _Pavtitions upon.a fheet bE 2 
 : Pate i inadifh, with a ftanding battlement fer roundthe — 
 “brims ; in which partitions you may difh up all manner 
 of thelled fith, and fend them semen to the staple ‘ 
 ome their diftind lears. 
 
 : hee 
 
 
 
 he make Peteets of Shrimps or Pranes, 
 
 : Ww! Hen you have made your little Coffins like Hearts, ef, 
 
 - Diamonds, round,or how youpleafe; youmay - 
 
 fry up your thelled fith, ‘with the yolks of eggs, Ci- 
 
 namon, Ginger, Nutmeg, Cloves and Mace beaten’ to- 
 
 2. gether, and whenthey are crifp and brown, fill your 
 
 _-dryed Coffins with a lear made witha littleClaret-wine, — 
 
 drawn Butter, and Oyfter-liquor , beaten up with the’ 
 
 yolk ortwo ofan egg; fo putittoyourfilh, and deci it 
 
 ~ftand in the Oven until you difh it up. ; ‘ 
 By thefe rules in boyliog, broyling , noaltida and 
 
 baking of thofe varieties of. fih before mentioned, the 
 
 ” ingenuous Practitioner may know the nature, and how. 
 
 to order and drefs any other, yg 
 
 To Eyed aes aCarp, to be eaten hot er co’ Fie ” 
 
 f Bi a large Carp, {caled, fcoured and wafhed clean 
 ; from theflime, fplir him through the head. down. 
 the back, dry him with a cloth, ‘fprinkle him with Salt, ; 
 and. flower him dry ; let your pan be hor, full wich 
 Sih or clarified butter ; ; fry him. away very erifp an 
 _ Proven, puri in a broad -pan with as-muci White- 
 | | Li) bg “y wine 
 
 
 
 
 
 
 

 
 
 
 
 | wine as wi ill coy er ‘him, 
 
 2 aes aay frefh Salmon, and cut it out in pieces , 
 Bik as long as your ‘thumb, not altogether fo thick: - 
 
 : - takefiveet Margerum,Time, Parflee; a litte. Fennel,and 
 mince ‘it exceeding {mall , -feafon it with Salt, fina ol : 
 | A ae Cloves, Nett Ginger, a and ‘oe aten 
 
 
 
 
 
 ty: § Be, 
 em 
 
 we P Paes 
 PASS Os) Tal EST A a te Be 
 3 : 
 
 To Hafp A Carp. 
 
 the flime with your knife ; when you open them, 
 wath out the blood with alittle White-wine, cut Off | 
 
 the heads, thentake all the fefh from the bone and cur 
 
 itin pieces as big as the top of your thumb; ‘you may — 
 cut after the fame manner a fat Eele amongit It; ‘tien | 
 
 take about a pint of White-wine, or: Claret-wine, put 
 toita faggot or twoof {weet herbs , a quartered Nut- | 
 
 meg, Ginger, Mace, acouple of whole Onions , and 
 two or three Cloves of Garlick ;. when all thefe,ingre- 
 
 - dients have boyled a lictle while inthe Wine, take them: 
 out, then add to your Wine half a pint. of Oytter 
 
 R liquor, apiece of Buiter, and the blood of: “your Carp ) 
 
 ~ you faved before, and when it boyls very faft, pur in 
 
 your Hath of Carpsian dEele, with about a pint of Oy- 
 
 fers, addto ir Salt, :a graced ‘Nutmeg; and rwoor-three » 
 Anchovies, and let it ‘boyl as faft as it can until it is. 
 enough, and crifp, then beat up the yolks of twovor 
 three eggs , with aladleful of drawn Butter to thicken’ 
 
 it, fo difhit upon fippets , and flick it wich mies! 
 
 ee ft with frved Oyfters over them. | 
 
 wares % 
 
 a A Frigacy .of frefh Salmon. nae 
 
 
 
 ; we, 
 4 RE 2 ite 
 
 v a . 
 
 
 
 
 
 wrisketiekdtengee ‘Bay: Tee | 
 and Rofemary, afaggor ‘or two ot {weet herbs, with | 
 - fome fliced Ginger, Nutmeg, Cloves , Mace, whole | 
 "Pepper, Salt, and afliced Lemmon; fo you may difhit / 
 “up with fome of theliquor, garnifh it with Bay-leaves 
 | and Lemmon , wae your {pices all over it. A oie 
 
 | Take a good ato or two, fale an off | 
 
 = 
 

 
 
 
 ‘it Baki 
 
 with Shell-fifh, fliced Lobfter, or fryed Oyfters ; fet 
 
 this lear, 
 
 * 
 
 To Frigacy great Plaice or Flounders. ee 
 
 ‘RUA your knife all along upon the bone , on the 
 
 _ black fide of your Plaice: then raife the fleth on 
 
 both fides from the head to the tay], and take out the 
 
 bone clear ; then cut it down the middle, where the 
 bone went, and likewife crofswayés, that it maybe in 
 Collops the length of half che breadth of the Plaice, 
 
 ‘abour two inches broad : it being very well dryed from. 
 
 the water, and fprinkled with Salt, and flowered very 
 
 dry, fry it away ina very hot pan of Clarified ftuff, fo _ 
 that it may be verycrifp, take it out of the pan; keep. 
 it warminan Oven, or bythe fire: make clean four 
 
 pan, and putinto ita ladleful of butter, alittle White- 
 
 Oytter liquor, a pint of fer Oyfters, with a little min-— 
 
 offended with flefh, you may add halfa pint of gravy to | 
 
 wine, and Oyfter liquor, the meat of the hells of 2 
 
 Crab ortwo , with about.a pint of Oyfters, half of ee 
 them minced, a little minced Time, a grated Nutmeg, 
 with two or three Anchovies; let. allthefe ftew UP tO 
 
 * 
 
 
 
 
 
 
 ss 
 
 
 
 1 your pan, then put in your fryed Plaice.; 
 sit = Ay om a ; as ~ PE wo Sy 
 
 eae Ns el APC, 
 * ise ee ee 
 pe < me ae 
 
 4 and. 
 

 
 
 
 
 194 Thewhole ‘ookery Diffetted. = 
 : and oh them up all cogether, dith them ¢ on 6 opal foe 
 pour over all your Lear : garnifh them with the yolks 
 of hard eggs minced, and flices of Lemmon : After this 
 manner’ you may do Trouts, Salmon, Pikes, Mullets , 
 Bace, or any firm fifh ; you'may alfo make them green 
 aswell as yellow, becaufe of having varieties of ace oed 
 as well besa at your table: A eget aah ae 
 
 
 
 ‘ 
 en 
 nas 
 
 py Mek os Lomakg, hesvits of Saleh. ail jet aoe 
 
 Wg le eee 
 
 ug ‘Ou ‘fil felt broy! half a dozen flices: of Salmon 
 ~~ cut off from the tail ; when it is above halfbroyled, 
 and cold , you may mince it with a handful of fer 
  Oyfters, ; and fome Marrow; then mince’alictle Time ; 
 ‘Parllee, fweet Mars gerum very fmall, with a few Chef 
 muts, Piftaches, and a piece of a Lobfter ; “put all thefe 
 _ together, and feafon them with Cloves, Mace, Nutmeg, 
 ‘Cinamon, Ginger, and Salt; fo you may fill your fmall 
 AChewits, and bake them in ‘an Oven , and when they 
 ~comeforth, lear them with Gravy, Oyfter liquor; and 
 alittle drawn burrer ; this will ferve to garnith your 
 
 
 
 Be | Bisk Pye. or nee oyled or baked meats of in ey 
 
 Neer enn Ts broyl a Carp. 
 
 tT Et yout Carp: be fealed, wathed ahd pane sei 
 Sy from the flime and blood, then fcorch it on’both 
 - fides, and wath it over with butter, and feafon it inthe 
 {carches, with Time, Nutmeg and Salt; then put it‘on 
 your Gridiron , and broy! it foftly over. Charcoals : 
 -Nkeep it bafting whiles it is thereon,(you may alfo broy| 
 
 
 
 | re , fome Collops of Salmon withit) then fet uponthe coals 
 
 in a ftewing-difh, aquarter of a pint of Claret-wine, a 
 .. Vittle Oyfter liquor,a few mincedOyfters,and hard eggs, 
 _ withahandful of Pranes : when. your Carp or Carps 
 
 ate broyled, difh them up, and garnifh them with frye 
 
 sot of Salmon, and pour on v0 Lear See | thick) 
 
 wena lich of drawn Dees ge 
 
 
 
 

 
 The wibole Body of Cookery Diffie, 53 
 1 EG aE TA SERS IGE tI Es de a or el 
 re. be ag Ake To force an Eele. a ai 4 - ie : 
 ‘€ Cour great Eeles with Sale, -and flea them, with 
 «) the head and part of che nofe unto the skin , then 
 cut the bone from your Eele, and mince your Eele or 
 Feles very {mali with a handful or two of Oyfters ; 
 mince likewife a handful of Parflee and Time, witha 
 few other {weet herbs, anda great Onion : feafon it 
 with Pepper, Salt, Cloves, Mace, Ginger, and Nut- 
 meg : putto it agood many bits of butter, and make 
 it up into a body withthe yolks of raw eggs: then fill 
 your Eele-skins downto the tail , and few them up to 
 thehead, few up the flit of the belly towards the head , 
 and the head and neck together : fill them not too full 
 for fear they fhouldfwell , and break inthe boyling: 
 turn them round, as youdo a falt Eele, and boyl — 
 them; you may afterwards broy| themif you pleafe: 
 and’ fend them up garnifhed with Bay-leaves, fora = 
 fecond courfe difh : or you may cut them in pieces — 
 for the garnifhing of other filh, otherwayes you 
 may almoft boyl them, when they are firft fleaed, 
 and feafon them with the aforefaid feafoning, but 
 very high like a Saffage : onlyadd moreto them fome 
 Sallet oyl i the mixing ; fillthemasbefore , and dry - 
 them.inyour Chimney : when they areenough , you 
 may flice them out,and eat them with Oyland Vinegar: 
 you may do Salmonor other Fish afterthe fame man- 
 ner in Eele-skins. — - | a uehecnt a 
 Salita: 4) 
 
 
 
 Sp em 
 

 
 ig fells ® Me Hh 
 ‘ & pba Oe ‘eh ee ; % fen SORE Ag a y i 4 tes bth i ot it < 
 \ : 
 
 Ta Q hake A , Gammon if band to a eater n bor, wie 
 th 6 Angrediems,. i “a 
 
 
 
 be a Pirents Catnpide of Bean oe Shh 
 him down, ‘take off the skin , feafon him with 
 . Pepper, and alittle minced: ‘Sage , ftick him 
 with Lemmon peel in the upper, fide; then ha- 
 Meh a Coffin of hot putter sina Ronee high ) put 
 
 > so ea 
 
 it Pr over it ie Mace, a few tay herbs minced, 
 andp put.on burter all over; , the Gammon being adetly | 
 boyled before, will be fully. baked, with the. Pigeons — 
 
 and {weet-breads:: clofe up your Pye, and let it havea 
 
 gentlefoaking. your cruftneed fot be very. thick for 
 fo much baking as your - Ingredients will hb when ke 
 is enough, let your Lear be Claret win boyled up 
 
 with two or three Onions, a faggot Be ny herbs, 
 
 with halfa handful of fage boyled and minced, a litcle 
 
 : fronsbroth, and drawn butter thickened up with the 
 
 yolk ofan egg, when you dith up your Pye,cutit open, 
 
 _ pourin your lear, and thake i it eee put on 1 your lid 
 - again, and ferve it. ~ : SS 
 
 ~ By 
 os 
 
 
 

 
 
 
 
 
 YY SF fae , ia 4 7 ty Gs 
 
 i By ian 30, ee mace 
 % Le gd * Oe ea: 
 y D9 aed es a i 
 i? Be ARAL by. { eo) 
 
 ‘ " Ry P Gary 
 ei” A Bi Vine ab) i? Gana 
 
 » ve “ o it aE ‘- cy i La 
 
 PROT RASC MMOS Pl MU 
 x 
 
 Se ae iat 
 pe yea me Se 
 ‘ 4 iat 
 
 vif > acd f 
 m4 . hee oe, 
 
 AUr out a Loyn ofMuttonin fleaks, cut away the 
 
 XX chine boneas muchas you can, beat them flac 
 with the back of your Cleaver, feafonthem with Pep- 
 per, Salt, and minced Fime , and put them into-your 
 Pye, clofe itup, andbake it, thentake half a handful 
 of Capers, andasmuch Sampier, mince them with-an 
 Onion {mall, boy! them up in a little Claret wine, pur 
 tothem two or three Anchovies, agrated Nutmeg , a 
 little gravy, fo thicken it withthe yolk of an egg, and 
 and alittledrawn butter; when your Pye is enough , 
 take ir out, and cut it up, and pour in your Lear all over” 
 your fteaks ; and turnthem in your Pye that the lear 
 
 may minglewiththem. Pa 
 dy seal £8 de d oa e his, ; © ob alco 
 r Er your mearbe ent forth , and feafoned as afore-. 
 
 L faid, adding fome Cloves, Mace, Nutmeg beaten, 
 with an onion or two minced, fo fill your Coffin, and 
 put on it vhandful or two of Raifons, and fome Cab- 
 bage Lettice, ifirbe arthac Time ofthe year, and when 
 it 1s clofed and baked, take a litrle ftrong broth, andi 
 White wine, with d little Vinegar, the yolk or two of 
 an egg, and drawn burter ; this beat up together for 
 your Lear : fo open your Pye, pour it in, fhake to. 
 together, put on your Lid, and ferveit : ifyoupleafe, 
 you may feafon it only with Pepper and Sale, putting, 
 inalittle Claret wine, whenit ishalf baked. and fo ir 
 is a good plain way, and favoury meat. mer 
 ae es. For a fweet Lamb Pye. 
 a out your Loyn of LegofLamb,feafon itiniittle = 
 X pieces, with a little {mall Pepper , fome Salt, 
 Cloves, Mace, Nutmeg, and minced Time; your Cof- 
 fin being made, putin your Lamb, ftrow ona bande 
 
 = 4 
 pone 
 
t 
 
 Shae 
 
 “ 
 
 
 
 ir “Fi Curtaties lay over it tall aut ‘onal balls o of: tweet 
 forced meat (int the winter time , take boyled. Fota- 
 ‘toes cut inpieces, and quartered dates, a little Oran- 
 -» gado, and Citern; But in the Summer fome pieces of 
 Artichokes, Grapes , » or hard Lettice; ) put in fome 
 - bladesof large Mack; and clofe up your Pye, let your 
 tear be Sugar and b Verfnice beaten up together, with: 
 the yolks of rwo eggs, anda ladle of drawn: butter - pur 
 
 
 
 it in your Pye, whenit is baked, Hie it less par, 
 % on EL tid, andferve it. % 
 
 es Kats 
 ee ee 
 
 Another way for. A tae 
 
 | Gabo y your Lamb with Pepper’ and: Site's Ags a teats . 
 
 Cloves, Mace, and Nutmeg, with Time minced, ‘ 
 putinto your Coffin, with a few Lamb ftones and fweet. 
 breads,feafoned with your Lamb, with as many Oyiters,. 
 and favory forced meat balls, fo puron butter , and 
 clofe up your Pye ; let your lear be three or ’ four ¢ 
 ‘Anchovies diffolved ina litcle Claret wine , add a little 
 Oyfter mt uor, gravy, anda grated Nutmeg , ‘beat it 
 up with the yolk ofan egs, and alittle drawn butter,” 
 _ when your Pyeisenough, take irout , fom js pane 
 ae, and thake i it together, : st ‘ 
 
 Another way. 
 
 - gRibo' it as s aforefaid, (you may- put in. foal Actiod 
 
 chokes, or hard Lettice in your Pye if you pleafe) 
 then take a little {trong broth, alittle White wine, and 
 chop ifi the tops of two or three bunches of Sparragrafs 
 
 ~ being boyled before, andfome green boyled parflee 
 
 minced, add to this ladleful ortwo of drawn butter 
 anda grated N utmeg - and when your Pye comes out’ 
 of pou oven, pouri it ‘allo over iho meat ene and — 
 -Atabout. 
 
 4. 
 

 
 
 
 | yArboyl os oa sheep ee of hie one and. baie. 
 L. aswhen fhe is carved - cutoff the Merry thought, 
 nd through the breaft bone, fo alfo the carkafs, that 
 he may be handfome to lye in the Pye,break the bones, - 
 eafon her witha little Pepper ard Salt, Cloves and. 
 Mace; then put her into your Pye, with fome pieces. 
 f Lamb ftones, Sweet breads, and Saflages, with afew | 
 Dyfters berween , with hard eggs and a couple of — 
 Dnions cut in halves, fo put onbutter , and clofe up 
 rour Pye : whenitisbaked, let your lear be a little 
 claret wine, ftrongbroth, beaten up with the yolk of | 
 negs, agrated Nutmeg, and drawn butter s pour it 
 nto ai Pye, and {hake it together. cate 
 
 How! to bake a Hen another way. 
 
 “WU her to pieces; audlet your feafoning be a little. 
 Pepper, Salt, Cloves, Mace, minced Time, (Nut- 
 neg) and other fweet herbs; your Hen being thus in 
 ieces, feafon it therewith : "put in the yolks of three 
 or four eggs, and mix them up all together, then feafon- 
 fome thin flices of fat Bacon, with minced Sage and 
 Pepper, folay your meat in order into your Pye, 
 with a piece of Hen, and a flice of Bacon, until it be all 
 in: put overitfome favory forced meat ‘about the bigs. 
 nefs ofa Walnut,with a little fliced Artichoke between ¢ 
 fo fprinkle over your meat with a handful of ftript Bar- 
 berries, put butter in your Pye, andclofeit up; and 
 whenits half baked, put inaladle of Claret wine, and 
 fet it invo rhe Oven until itis enough; draw it ‘and cuc 
 irup ; ifitbe toothin, beat up the yolk of anege with 
 fome of its own liquor ; put thereonaladleful of draw 
 Sascer, thake it Pee, and Pur onthe lid again. 
 
 iy i he Pe Ne meet Ra Another : 
 

 
 
 
 ges, and fend it up. | on 7 
 . To bake a Capon or Turky ina patty Pan. “ay F 
 ny Ta a cold Capon or Turky that have been roafted 
 dL before, and fliceit chin from the bones ; (preferve 
 
 yore ftraight thighs and pinnions) take alfo three {weer 
 
 reads, and as many Lambftones, with two handfuls of 
 
 : Oyfters cutin pieces as big as a Walnut , feafon your 
 meat with Cloves, Mace, Nutmeg and Sale, with a little’ 
 : minced Time, fweet Margerum and Pennyroyal , 
 dee al My your 
 
 Bi, oie fr hie a - . 
 : : Wee, 
 

 
 
 
 thes 
 
 
 
 dy of Cookery Diff He 
 
 
 
 
 
 
 
 
 qur, patty “pan. b Bie | 
 1 ON ‘init ‘bottom ftrow. in” 2 minced 
 n>! fo. Tay your Capon ¢ urky ove 25 panes, 
 | nthe | top ofthat your Lamb ftones , » fweet breads _ 
 saa ters ; “and, between, all about two handfuls . of | 
 hefnurs blanche, ftrow it over with Pine Apples and 
 Piltaches, fo put burter on the top, and clofe your pat- 
 ty, and when it is baked, put ina lear made with 
 ‘Clarerwine,a litele Grong broth, gravy, drawrbutter, 
 ‘two or. three Anchovies diffolved , with a grated Nur- 
 meg Diff itbe not thick enough ,. beat in the yolks: of 
 ‘two eggs 3 Caft your patty forthinto the difh , cut if 
 ‘ub, pour in your Lear, and hake ittogether, Lay on 
 flices of Limmon, and cut the lid into Sieh ase and 
 
 t 
 
 4 itu up ‘vound the patty. ne “ff ree 
 ‘tye d fil ‘How ta fesfon ‘and bake Apelly of Yeon 
 Zz 
 
 4% Hen you, have nidened yebe fide or ‘hanch of 
 CY V._ V.nifonby taking out the bones and. finews, 
 ‘and. the skifon the far , feafon ic. with pepper and fale 
 only, Deat i it. with your rolling pin ,, and proportion: it 
 for your pafty, by taking away from one part ,: “and 
 adding to another ; your ‘palte being made with. a peck 
 offine ower, and about four pound of butter, and 4 
 dozeneggs, work \it'up with. old water. into as {tiff a 
 Ba as you can ; drive it forth for your, patty ,. det ic 
 e as thick asa mans. thumb , roll ic up upon’a rolling 
 pin, and put ander it acou,le of fheéts of C ap-paper 
 well flowred , thei your. whit ce being already: finced 
 and bearen with water, proportion it, upon your, pai ty $ 
 to the breadth and ‘length of your Venifon : fo Tay .on 
 your Venifon on the faid white,wath it round with yout 
 sathers, and put ona border : feafon your Venifon at 
 the top, and turnover your other leaf ofpafte, fo clofe 
 your patty ; » then drive ont another border for the 
 atk the fides upto re of the patty ; f0 eee 
 ; ' b 
 
 ae. 
 Figs 13 
 aes we 
 
 
 
 7 
 
 figs Sie Vi piied tas XH 
 
 coyered with a ier, of palt, 4 ; 
 

 
 
 
 
 
 BS 
 
 ‘ dot aby the fides 
 
 ; Tome favoury, forced | meat, anda hand ul ortwo of 
 
 
 
 
 
 
 62. "The whble Body of Cock 0 Dif ds % 
 up cogether wih our roling pint by rolling it ‘up aid 
 jn ends : and when seakiee Ue 
 
 rifht your ‘geealihiig, and ede’dy your petty, vent it He 
 
 
 
 7, 
 ‘the. top : “and indore it ‘with butter, fet it into. the 
 
 ‘oven, ‘it will ask five or fix hours baking, according as 
 
 | ee may be; whens oOe drawi it, Pe at it on dik 
 
 ret plates eae 2 : 
 | Ante way to iiake Vi vitor to bd eaten Per: 8 , 
 
 ¥ ’ Aife a Coffin of hot butter palt, it may be fout 
 AX {quare; putin your Beef fuer {mally minced in 
 the botcom of your ‘Pye, and haying your Venifon cut, 
 
 
 
 flafht, and proportioned for your ate feafon yout 
 l 
 
 ‘Venifon with fome Pepper beaten fmall , with Cloves 
 
 : Mace, Cinamon, Ginger and Nutmeg beaten, with 2 
 
 handful of Salt,, put it into your Coffin, with fome but. 
 
 ter on the top of it , tomake ic fmooth for your Lid. 
 
 and clofe it, this Pye mutt be of a good. thicknefs. 
 when itis baked, takeitforth, cut itup , and pur it 
 about aquart of’ Gallendine or Venifon fawce, more o1 
 lefs, as you fee fit - fo fhake ir together ; this Py 
 ought to have fix hours baking, peach estou to b 
 wy, tender. ae ae 
 
 ue 
 
 th 0 make a Battlaly, or Bik Pye in hia peek: 
 
 : ¥ ; Fou may. make-your Coffin Round,or Caftle ion 
 ‘you mufttake of thefe feveral forts of Meats ; 
 Ingredients for your. Pye, according” to che Lies 
 thereof + take four Ae | Chickens , four: Pigeons, by 
 couple of young Rabbets , half a dozen Quails » tw 
 pair-of Lamb ftones, and’ as many fweet breads , thre 
 Pallets fliced, feafon them all with alittle: fmall Peppe 
 beat, ‘Cloves, Mace, Nutmeg, Salt, and fome mince 
 Time ; youmnftalfo have fome Saflages ready, Pua! 
 
 
 
 Tis Oyters, ieee it be aft Apis t: ‘fin a A 
 
 
 
TL ere) SO gai eh 
 Ags bee Wei, als" ¥ 
 
 iy nti ae i 
 
 tae The whole Body of x 63 ‘ gs 
 
 
 
 eing cut in pieces ‘(and feafoned as aforefaid ) and put’ 
 it inthe bottom of your pye with fome flices of Bacon ; 
 
 Fs 
 pt MRM ge 
 
 1 Cs aa ee es ae: Oo : : To 
 
2 ee 
 
 
 
 AR ; | : | ‘ 
 ee ws we 0 se Shera Pyei in ythe: Spring. 
 
 
 
 de ae ey a 
 Diffete de ant as 
 
 Fr 
 , 
 
 
 
 aif 
 
 ee ig a thiftle which hath. a root like an te 
 choke, and muftbe boyled , and ordered | accor- 
 
 ingly : ‘when its boyled ; ‘you may feafon it with 
 
 - Cinamon, Ginger, and beaten Nutmeg; you muft take 
 the marrow of four Marrow bones , feafon them with 
 -Cinamon, Sugar, the yolks of three or four eggs, and 
 “grated bread. ‘A thin coffin being ready, put in your 
 Sherdoons,, fo wrap the marrow in the yolks of eggs, 
 
 ‘and’ put it into the pye, with a handful of Dates, ‘and 
 lay on it fome fliced Lemmon, large Mace ,, put your 
 
 
 
 
 || Butter on, fo clofeit, fet it in the Oven : when irs 
 “enough, drawit, cutit up, and let yout. lear ag Sack 
 a and drawn butter... 
 
 ae ee make a Lumber Pye. ie 
 
 | pat a pound and half of Beef fuer, and as pee of 
 
 aleg of Veal parboyled : mince it together, then 
 take a few {weet herbs, as Time, Winter Savoury {weet 
 Margerum, anda good handful of Spinnage : mince all 
 
 _theferogether with a pippinor two, and two or three 
 
 handfuls of grated bread, a little Rofe water, and as 
 
 _many yolks of eggs, with the whites of two ,as will 
 _makeit into a tender moilt forced meat : add to it a 
 
 pound of Currans, feafon it with Nutmeg, Ginger , 
 
 . ‘Cloves, Mace , and. Salt : then having your Coffin 
 made, putit in, allabout it equally , then having the 
 .marrowof two or three Marrowbones. feafoned with 
  Cinamon, grated bread, and yolks of eggs , lay it on 
 
 your forced meat; put-on it fliced Orangado, ‘dryed 
 
 . Citern, Ringo Roots, candyed Ginger , preferved Bar- 
 - berries, and Dates, put alfo Sugar to your, Lumber 
 meat, lay onbutter, and clofe irtp +. when. its. baked, 
 
 let your lear be Verjuice and Sugar beaten up in two 
 yolks of eggs : openyour pye, putit in, cand hake It's 
 _ ¢fcrape on Sugar and ferve i Ie eat ae 
 
 v 
 
- a 
 
 
 
 f “Akos! a ee rongue pe s sileny howled: clfepar 
 es boyled Veal, mince it, pur to it as much Beef fuet, 
 two or three Pippins, about a dozen Dares , an Oran: 
 
 gado-pill; let thembe all finely minced and mingled. to= 
 
 gether, feafon it with Cinamon,Ginger Nutmeg Cloves, 
 Mace, Carraway feeds, falr , and a little Rofe-water 
 and Sack, and. having your Coffins ready made, wisha’ 
 high : one in the middle, and half a dozen hearts and 
 diamonds round about mingle your mearwith a pound 
 or two of Currans, or as many as you {hall think to. 
 be enough, according tothe quantity of your meats. 
 Fill your pyes, and clofethem, they will ask about an 
 hoursbaking. : when they are baked, fcrape on fuga 
 and fend themup : you may make good minced. pyes 
 after the fame manner, with good cleanly tripe, adding 
 Raifons of the Sun to your ordinary minced pyes, 
 
 Tomake an Ox check, ih es ie. és 
 
 Tas a young Ox cheek, and. boyl him pretty ten= 
 der; and when he is cold, flice him.out from the 
 bones like a hafh, put to ita handful of minced fweet 
 herbs, and an Onion with chem, feafonit with a little 
 {mall Pepper, Salt, Cloves, Mace and. Nutmeg; put it 
 into your Coffin, with afew Pallets fliced and feafoned, 
 and fome balls of favory. forced meat put intwo or three 
 whole Onions, withbuiter, and clofe it up ; when it 
 isbaked, put ina lear of Claret wine, Vinegar, and-a 
 litle Sugar, beaten up with the yolks of two ease 
 
 To ake aCalves head Pye. 
 
 y Ou mutt cleave your Calves head, wafli the cheeks 
 very well, and when its almott boyled, and cold, 
 take it fromthe bones ; cut it inpieces about the bignefs 
 
 ofa ara Oytter, then take a PEE quantity of Time, 
 ae M-3.. oe aN GRE 
 
 
 
 
 
 ‘ J ” 
 
 | * Bande ess vice ten aoe Rs a Wa 
 cfisars Up, 
 

 
 
 
 ~. fareet Margerum; Rolemary, Parllee : “snincecheni all 
 - fmall together, an /purit to your meat, with a Tittle 
 Pepper, Salt, "Cloves; Mace and Nutmeg, feafon fore. 
 
 | flices of Bacon cut very thin, with Pepper and Sage , 
 
 “putin your meat, with the Baconand Oyfters ail over. 
 
 
 
 
 
 
 
 
 
 
 feafon alfo a handful of Oyfters with the feafoning ap- 
 pertaining to the Calves lead, ‘your Coffin being made, 
 
 ‘ns flice on Lemmon , and put. ona handful. of Bar~ 
 berries, ‘withburter over it , fo clofe your Rye; make 
 ‘a lear with alittle gravy, drawn with Claret wine, and 
 beaten up thick with two yolks of eggs, and a little: 
 drawn butter : Wwhien it is baked, cut itup , and pond 
 
 your lear all over put on your. lid and ferve tae 
 
 
 
 
 4 Ze 0 make a Neats Ti ongue Pye, te ta be ai ie 71 hor. % 
 
 rAAke acoupleofNeats Tongues, and almott boyt 
 
 @ . them, then blanch them, and cut out the meat at 
 the buttends, as far as you can, not breaking it out of 
 | the fides , puta little fuet to the faid meat youcut out, 
 ‘a few fweet herbs, and Parflee, minced altogether very 
 fmall, feafon it with alittle Pepper, Salt,Cloves, Mace, 
 Ginger, anda handful of grated bread; alitele Sugar, 
 and the yolks of three or four eggs; mould it up into a 
 body, feafon your tongues in the infide, and outfide. 5 
 
 _ with your feafoning aforefaid, and wafhthem ‘wichin 
 with the yolk ofan egg, and force them, where you 
 
 cut forth the meat, and make fmall forced mear balls of 
 the Refidue : then having your Coffinmade in theform 
 
 : : _ofa Neats tongue Pye, lay them injwith the balls round 
 
 them ; put on Dates and fliced Lemmon, with butter 
 onthe top, clofe it up : when itsbaked put in a lear 
 ofathin Gallendine or Mean e fawee, Makes it togetber 
 aad fencl ic pipe’ + ER PROG CE se 
 
 ae re a N XY. 
 . * + f } 
 
 ant 
 
si Sad carat lah nial er 
 
 
 
 9 Pu dae oy Goan Medak Hatt 
 i AR Po et Re P or ee at eh 
 ae Mf *K es HE A * ‘alii, aes 
 : eee Nees: 
 lina) hur % ; 
 is t if 
 » 
 
 ‘ay “a tt 
 
 . o> a5 
 
 
 
 | Another way. 
 
 he Out Chickens b eing feafoned as afor efaid , you ste 
 AL if you pleafecur them inhalyes or quarters , 
 
 ¢ M 4 Pur’ 
 
 ~~ 
 
 A bee Shy Po Do 2 A ees tan Se oe * 
 i Diffette , cry ; | 
 
pean 
 sak ig 
 Pes 
 
 *) 
 : ny 
 ee 
 ai 
 
 Mee. 
 ave 
 
 a a 
 Ss s 
 z 
 
 * ‘pur ify int ab: our. offin 3 fi 
 Kirtle'vi erjitice 
 
 
 
 aahcicgl oe beef fuet' : with: ‘a handfultot good’ § eet 
 
 - fin? shack them very't Fanvaitl the 
 
 
 
 
 
 
 
 
 
 
 3 
 
 er wi 5 Te ae taken a 
 Vhite wine "end @hahdfulvof patie: 
 boy’ and ‘niinced yj" ‘witha burch or two. of 
 parragrals boyled; atid ‘cut ‘in’ pieces aivvinch lonk 4 
 wien yout’ Lear boyls'! put thisvallan sans ther swith? 
 te a z 
 
 larger, and th 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 iti ie! bd a Shard en eee pose 
 
 
 
 Lies Dns % ont fia tue ot 
 
 Ne. ftpy Syren StH 
 
 bi } hi 
 * 
 f 
 
 : Sal ° ab 
 ie eens 2 : 2 ge * 
 
 s a a ety, 4, Pealaes na saad 
 
 4 rou ‘aint nhs and blanch a fe . 3 
 ; when they are cold , niince themewirh'' hal 
 
 
 
 
 
 herbs, Parflee and Spinnage minced, put to them a good - 
 quantity ofCurrans, fome Cloves, Mace, C inathon, 
 Singer, Nutineg, ‘Sugari: and Salt) wich aclittle Rof “ 
 water : your Coffin being: ready jepubiniyour mineed 
 fiear!’’ pur overit' Dates, “fliced’ Lemmon, and 5 vallittle 
 Butter’ ; dlofeity *and bakeit ; whencits enatighyaler’ 
 your let be Verjuice, ‘Sugar, ‘grated Nurmbegibeacenmp 
 saith the! ‘yolk’ ofanege witha litle Rofetwater :puy 
 Pirie the pye through thefunnely ‘aad hin aoe 
  Bether' “ih! the Oven uni you | ferved in ae eo eae sy 
 ee eG hy aly ‘od io" eins 
 none pe fom make.an Olive Eyes. wee re 
 
 ¢ were Pog 
 
 3 r “Ue'chin collops off apiece of the‘butt ai wat lee 
 
 
 
 of Veal) as tan res youj jitee will fill your Cof 
 ackiof your, Knifes” 
 feafon them with a little Pepper , Sale ; Gloves,’ Mace) 
 Nutmeg and Ginger, wash over your Collops on’ the: 
 upper fide with your feathers dipt'in the yolks of eggs; _ 
 then mitice a gdod Handful of all marineBofifweerherbs, 
 
 is Srrcallys Tine? and — withefome Spinnage ; 
 
 mince cea 
 

 
 
 
 
 
 
 he year youmay put on Artichoke bottoms,hard Cab-, 
 
 he yolk of an egg, and drawn butter, putt in.at the, 
 unnel: when your pye is enough, and letit fland.in. the, 
 Oven until youfend it up. Y 
 
 ~  Tomake an Artichoke Bye. 
 
 Bo the bottoms of about eight orten Artichokes, 
 
 eee 
 
 ' 
 
 ferape them, and make them clean from the Cores. | 
 
 eafon chem with Cinamon, Sugar, Nutmeg, Salc,,.with, 
 little fall Pepper’; take the Marrow of four. Ox- 
 
 nes, feafoned with thelikefeafoning; (except Pepper} 
 
 ayeyour:Artichokes in. the Coffin prepared, then lay» 
 
 vonr'Matrow all overthem, being wrapeupin theyolk 
 nfamepgandigrated bread, that it may.not melt, you — 
 nayialfoboylthefalksof your Artichokes (near the, 
 
 yortoms) and'feafonithe pith thereof, ,as aforefaid, cut- 
 ing them about thréeiinches long,.and put them in, 
 
 with your Marrow,and put amongit ir quartered Dates, 
 
 fliced Lemmon, “and'latge Mace, fo put'on Butter and 
 
 slofeyour Pyes let your lear be White-wine,and Sacks 
 
 with alittle Sugar, beaten up with theyolk of an egg 
 and dcawn Butter, when-itisenough,, pur. it in ap the 
 funnel; hake it together, fcrape on Sugat , and garnilh 
 aa sruidalinepnsck> covey wren iia 9 someon yowen 
 
 \y 
 
 ‘putto ic 
 yout eight 
 
 Soe ¥ yt Se aya a cha 
 
 © + . , : < x gg & J wie bob ; x) 5 y u pie t 
 ; To 
 
 _ , 
 
 De 3 7 
 
 mn: 
 

 
 
 
 
 
 
 ¢ Oy 1 bat steer Sicieophananeaians ‘fea fon 
 them with-Cinamon, beaten Nutmeg, Ginger at and: 
 Sugar, your Coffin being ready, layin'your Skerrers’ 
 feafon alfo the Marrow of three or four bones, with Ci- 
 namon, Sugar, alittle grated bread) with the yolks: of 
 
 _ three or four raweggs, puton your Marrow, with the 
 olks of eight hard eggs cut im halves, a’ handful of 
 apie Chefnuts , and a few quartered Dates ; hy r 
 
 _ Butteroveryour Pye, and clofe it; lec your lear 
 Fee Vinegar, and Sugar, with a little Sack, and the 
 yolk ofanegg, when your Pyeis baked, put it in; shake 
 
 it Dtogerher: fo ferape on Sugar, and garnith it it se eniea 
 
 iS vil in hin tae 
 
 le make a Potato Pye, ee ‘ie 
 
 Be your Spanith Potatoes ( not overmuch ) ¢ cut 
 them forth in flices as thick as:your chumb, feafon 
 rhem with Nutmeg’, Cinamon, Ginger, and Sugar; your 
 Coffin being ready, put them in, over the bottom; add 
 to them the Marrow of: about three Masrow-bones, 
 ss feafoned asaforéfaid, a handful-of ftoned Raiforis of the 
 Sun, fome quartered Dates, Orangado, Citrerny with 
 bey en fliced, put butter overit, and bake them’: 
 . det their lear be a little Vinegar, Sack and Sugar beaten 
 ap with the yolk of an Egg, anda little drawn Butter ; 
 when your pye is enough, pour‘itia, hake it —— 
 {crape on Sugar, garnifh i it, and fetve i ivup. 
 
 aay To make pz dha Pafties : to fe. 
 
 “Ake the Marrow of four bones’, throw: i devs a 
 -Bafon of water, and let ic drain inva Cillender’ 
 
 ler the pieces be as big as the top-of your thumb, put 
 themintoadeep difh , - with the reft of ‘your fmall Mar- 
 tow ; mince a little Orangado, Cittérn and Dates: ex- 
 Se phetna ape pene) two handltls of grared bread, afid 
 ln SS - put 
 
 
 
 
 
 
 

 
 
 
 utit all into the 
 uantity ofbeaten Cinamon., Salt, a grated Nutmeg, 
 nda little Ginger, witha little Sack and Rofe-waters 
 reak to it the yolksof half a dozen eggs, fo mix it al- 
 ogether, ifitbe toothin, putit onthe coals , keeping: 
 iitirring with a fpoon, thar the eggs may congeal: it 
 ogether, take it off the coals , your pafte muftbe made 
 vith fine flower , cold burter, and yolks of eggs : 
 nakeit very rich; then drive out thin fheets, putthem 
 yn papers, and lay on your Marrow 1n pieces, that your 
 -alty may be four or five inches long ,.and three or 
 our inches broad , then lay on of your grated bread, 
 
 d oe \ pe x ns ” : 
 nd yourother ingredients , over all your Marrow, to 
 ongeal ittogether, wath icin the clofing with yolks of — 
 
 ges, turn over your fheet, and clofe him as you do a 
 
 Paity, Jagging of him round with-your Jagging-iron , 
 
 odobythe reft: mingling your Marrow, eggs and 
 wread proportionably together ; your pan being ready, 
 ull of Clarified ftuff, when it is hot prick your Patties, 
 ind put them into your pan, holding iv high from the 
 ire, becaufethey are apt to burn, they ought to boyl 
 it the top, as well as at the bottom; and to be turned 
 wo or three times in the frying,when they are enough, 
 akethem up-with your flice, and place them on your 
 
 late, (fixor eight will make a fair dith ) {crape on 
 sugar and feryethemup. After this way you may do- 
 
 t with flices of Artichokes cut thin, inthe botrom,undér 
 your Marrow, and at the top likewife : thefamemay 
 ye done with Potatoes in the Winter. bial oh Peet 
 yo muft make your pafte pretty rich with she 
 B- yolks of eggs, your butter muftbe melted , and 
 
 he as ¥ Pete ii 
 
 vell mixed with your flower and eggs , your water to ~ 
 ring it into a pafte muft be hot, but not boyling - 
 ne a> ; , fy a ata hor, ® “ eed 
 
 : t 
 } 
 
 dith to your Marrow, with abour'a 
 
 soonful or more of Sugar: feafon it witha good 
 
 
 
: a m4 172: 
 \ hot, foinakei 
 -,  drive:icout into borde: | 
 ; bortom; ‘and jagg it - ‘the edgess then fet it round all 
 
 when it isalmoft fcalding hor , beat it, in by. lictle, and 
 
 Ss 
 i 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 it up.into. a ‘pr ity fi Palle pare n 1u f 
 Sei cut. -your-fets even at: the 
 
 bottom, that it may conrain’ ta the infide the bignefsof 
 a Goofe egg, and about the height .of four inchesy 
 -about-a’ dozen or fixteen. will make)a- handfom dith 
 Jagg them round ar the foot, when they are fet. r¢ 
 the bortom, then take the yolks of about rwenty eggs 
 boyled hard and minced very fmall, witha little Orans 
 gado, Citcern and Dates likewife minced, putitintoa 
 “ dithy with the yolks of abounfix eggs , andthe whites 
 of three, bearic all together with halfa pint of Cream J 
 _and let there beanorher pint | heating onthe fire, and 
 
 ‘Jittle into the. afore-mentioned Compolition ; if i it 
 thickens too much, addmore Cream, feafon it with 
 Rofe-water > Sugar, Cinhamon |, Nutmeg. and a litle 
 “Sale; puta lictle Marrow inro. all your Pyes , and fe 
 themin the Oven, fo All chem with a little ladle, lee 
 
 your ftuff be fo thin, thatirmay runlike a Pancakes 
 
 batter; they will ask about aquarter of, an hours ba= 
 
 _ king ; "when you difh them, ftick them with Cittern,, 
 
 and ftrow them over with {mall Biskets, fcrape on Su- 
 gar and fend themup. Note, thatthe Coffins eau ag 
 deyed alittleinthe Oven before they are filled, 
 
 ‘To make 4 Tr otter Pie, and Tafinie Tare 4 * 
 
 You muft makée a ‘Coffin with hot Fectcuad pafte, 
 
 about the heigth ofthe Crown ofa hat,and as {mall 
 in circumference, fillit with fliced Pippin, clofeicwiths 
 out Sugar ; if you miltruft ic will fall, pin a paper about. 
 ir, and put ir inthe Ovena baking ; you mutt roll out 
 flieets for your Taffatie-Tarts , with fuch ‘palte as you 
 chad for. your Marrow Pafties , it mutt’ be exceeding 
 thin,and four {quare; your Apples may be cut through- 
 SOE ROH Ppp ins as thin as you can cut RAE, oN ie did 
 font 
 

 
 out on them a cut garnifh ; you may garnifh your Tarts 
 with diyed Cittern, Orangado,or what other preferves 
 you pleafe ; fcrapeon Sugar, andfendthemup. > 
 
 | Toa make an Orancado Pye. 
 
 Ou muft make a handfom thin Coffin > with hoe 
 
 - butvered pafte, then flice your Orangado and. pur - 
 over the bottom thereof; quarter fome Pippinsand cut 
 hem in halves, fo that it may be cut ineight parts, and 
 ay them over your Orangado, then put on.more 
 Drangado on the top of them, and pour on them 
 ome firrup of Orangado, and Sugar on the top, fo 
 ‘lofe your Pye; when it is baked, fcrape on Sugar, and 
 erve it up. a eae Oy leuepi. \,- kane 
 
 ~ 
 
 i 
 ® 
 
 oO cay de vttgainatber 
 
 ' 
 
 ee a i oul 
 

 
 
 
 7 Ou gk make your Pafte wit Fite flower, and 2 
 a few ‘yolks of eggs, and a little Milk ready toboy a 
 wieie up your J flower and eggs together, and. bring i | 
 afterwards into a {tiff patte with your Milk: ‘roll ir oui 
 in fheets, andcut out your Patterns four ‘{quare , let 
 them be ‘about twelve inches long, and fix inches high’ 
 roul them thin by degrees from the foundation’ up: 
 wards, and cut Battlements on the top; then with yout 
 irons, or pen-knife, you may carve them in what gar- 
 
 
 
 ~. nifh, form or fashion you pleafe , but in all che Tower: 
 
 
 
 Peo the foundation,cée. you mult.carve it; then bring 
 
 Pp your pattern toa circumference, clofe ic together ; 
 ani fetit onabottom, fo it will be like 3 a Tower, you 
 may make as many as you will in the form thereof 
 with an high one in the middle , chat it. may be after 
 the likenefs of a Caftle ; then dry them in an Oven, put 
 them ona dithing-plate ; ; you may put whar fucker! 
 and {weet meats you will within, bur hang and garnifh 
 Gt inevery one of your cuts’and. holes, and on ; i yout 
 - Battlements, with Orangado cut in pieces , fo tes 
 your difh with {weet meats and fuckets. © — 
 
 A hot baked meat of wonpownds.. ‘8 
 
 *Ake part ofaleg of Lamb, and cut it into thin flices 
 Yl make forced meat of the other parvof i it; sthen take 
 two or three Chickens, and as many Pigeons, cut thert 
 in pieces, alfo take Quails, Larks, orother {mall fowl ; 
 feafon it all feverally by it felf, with a little Pepper 
 {mall'beaten,. ‘Cloves, Mace, Nurmeg, and Salt; take 
 -dikewifea handful of fweet Herbs and Parflee, a firele 
 Beef-fuet, anda handful of Currans, mince all theft 
 finely together, with a handful'of grated bread ; feafor 
 them asthe meat, aforefaid, dnd'knead them up with 
 ‘alitele Butter intoa ball ; ; your aforefaid collops bei 
 
 
 

 
 ) ie fifted. ay c 
 ened, ‘fpread it on them , and foe” them ‘Up inte a 
 rle Collers , ; you may make a Pye inthefafhion of 2 — 
 ttalia, of a round Pye very Jarge, but not high, then 
 tribute all | your Zamb in the bottom of your Pye, bs 
 ith your pieces of Chickens and Pigeons betwixt your 
 ollops, and lay over that your Larks and Quails, Ge. 
 ith your forced meat balls as big as a Walnut, between 
 pur fowl, as alfo the bottoms. of ‘Artichokes boyled,. 
 
 | rragrafs, Lettice or Grapes, in the Summer feafons. 
 herwife, Chefnuts, Dates, Skerrets, Potatoes, Pine- 
 pples, Piftaches ; feafon forme thin flices of Bacon with 
 epper, Nutmeg, Time, and a little Sage, and put it 
 lover your Pye in the vacant places, alfo fome Lamb- 
 tie fweet-breads, Marrow, and the yolks of hard 
 395 ,* you may takebuta few of all thefe ingredients, 
 Lt ‘your Pye be very big : put Butter on your Pye es 
 lofe him and bake him ; for your Lear, diffolve two 
 r thtee Anchovies in White-wine, a little ftrong Broth | 
 nd Gravy, with a grated Nutmeg, and a little drawn. 
 utter beaten up, w 1 with the yolks of twoeggs; when 
 our Pyeisbaked, put in your Lear and fhake tt. toge- 
 her, if you pleafe, you may put Sd ak init; He ae 
 baltard Bisk Pye. ere 
 
 
 
 t 
 
 To make a Pigeon Pye. 
 
 rs your Pigeonsto bake, and fetthem, andlard — 
 the one half of them with Bacon,mince afew fweer 
 erbs and Parflee, with a little Beef-fuer the yolks .of 
 ard eggs, and an Onion or two ; feafon ix with Salt ? 
 eaten Pepper, ‘Cloves, Mace, and Nutmeg; work it 
 Ip » with a piece of Butter, and {tuff the bellies of ee 
 Pigeons, feafon them with fome Salt, {mall Pepper, 2 - 
 itt. le Cloves, Mace;.and beaten Nutmeg, take afoabour - Si an ; 
 our {weet-breads, as many Lamb- ftones , feafoned as =! + 
 iforefaid, with a few flices of Bacon, (but omitSalr in 
 ia ew youmay makea round Coffin » and put 
 
 in 
 
 Pes 
 = 
 

 
 
 
 
 
 eee. ree eee 
 a = ot, a 
 ay 
 
 ee ee 
 
 sand. green, an. handful of fet Goosberiies and Gra 
 
 _ Pie is baked, cut it up, and pour yourLear allover,th ? 
 
 Bae break them, then fet your Kid,and lard him’ witl 
 
 | et Mace ie Butter, and clofe ba make BA tis 
 
 dod, : bf ” a wt 2 ow ie a 
 
 
 
 
 
 
 
 : ae. : gre ate 
 
 é re a tutctous fat 4p 
 ‘But rin your { ; you may puri 
 little White-wine, beaten | up wit the yolk of an es 
 ‘when i PES out of the Oven, for: your Lear. bes 
 e i 
 
 
 
 
 Another maja . 
 Wee ae are BO feafonthen ach Salt, 
 {mall Pepper and Nutmeg,” ‘pur. in their gible 
 
 ‘with fome Burter, fo clofe up eh Pie, and bake i 
 ‘then take upa good handful of Parfley boyled up quic 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 “half. an handful of boyled Barberries, two or thre bo 
 “toms of boyled Artichokes fliced ; Tet your Parfley 
 ‘minced fimall , ; put all thefe together i into a Pipkin, wit 
 aquarter ofa pint of White-wine and ftrong Brot h 
 - put.to ita Ladleful or two of drawn Butter : when you 
 
 ‘king of it well together: in the ‘Winter yore BY: ul 
 Potatoes, or Skerrets i in this 4 Oa eae ae 
 
 ws Te make a Kid Pye. 
 
 "Tae a Kid, and take out mofk of the kite peel 
 -ing the meat in form,; what bones you take ng 
 
 “Bacon; ; beat him down, chat he, may lie as low as pof 
 ‘fible, with his back upwards i in the Pie, then feafon hitt 
 ‘with’ little Salt, Cloves, Mace, Nutmeg, Cinamon, and 
 ‘minced Time; proportion a Coffin according. to” ig 
 form, and lay him i in, inthe Winter time take Spanith 
 "Potatoes hali boyled, and fliced Dates, Raifons of ‘the 
 ‘Sun ftoned, and put all over him, with a few preferved 
 Barberries, a little Orapgado and Cittern, lay on for ! 
 
 <u al Tee e i 
 + 
 
 { 4 Wine a en 4 t . J iS om f te p | 
 

 
 
 
 
 a ¢ 1arter « £ of ¢ i nae f VS W 
 bo} Hed. up Rite little 
 bread, twoor three ee a Ver] jnice,, a little Su- 
 gar with z aladleful or two of Sas Butter ; when your 
 
 
 
 Pye is baked and difhéd cut it up; and pour on this Lear, z 
 
 fhake. it meee and fervei si vig eee 
 wee Laas of i Aa ie er- w ee + id : } ay Pe 
 
 
 
 
 
 
 
 
 
 : Hany baiki 
 
 Y. as aforefa ® fealen; him wath Salt , fall 
 
 Pepper, Cloves, Mace, Nutmeg and minced. Time, put. 
 
 him.into. a,Coffin, and. lay Butter thereon, clofe bim 
 
 ee ae 
 
 and bake him; then take a quart- of fer Oyfters,. dryed 
 
 with a cloth, flowered and. fryedbrown.: then put out 
 
 the | Butter they were fryed in, and. put to them halfa 
 pint of White wine, halfa pint of their own liquor, an 
 Onion minced exceeding {mall, .with a little Time, a 
 grated Nurmeg,..and ahandful of.green Parflee, boyled 
 and minced,, with afew Barberries , when it boys up 
 together, beat it thick with the yolk. ofanegs, anda 
 ladleful of drawn Butter, difh,up your Pye, ., and cut it 
 up; pour.on your Lear, with your, Oyfters. all over 
 
 your Kid, fo put on your lid and ferve it up.4-this will. 
 
 ferve towards, or inthe Spring : the other | {weet way 
 in n December, or when Kids are very young. ‘ 
 
 ie ae Two other : wayes. 
 
 
 
 A fteaks, and feafon it with {weet {pice, as Cinamon, 
 Cloves, Mace, Nurmeg, Ginger, adding alirrle. Salt, 
 ind bake i it with fruit or f uckets, asRaifons, Currans, 
 Dates: ,Orangado , Cittern, Ge. your Lear muft be Ver- 
 luice, White wine Vi NE BRE a beaten up with two 
 yolks ofeggs. 
 If you would have jit tbaked favoury, feafon it with 
 PSDP er a fice. Mace , Nutmeg, _and minced. 
 N- ‘Time; 
 
 
 
 es \ ; : hicks 
 
 me ot Pe 
 
 Bi raited boned * andatea shin ; 
 
 Fh, 7 Ou may cut a quarter, or what you *pleafe out in 
 
 
 

 
 
 
 
 
 
 
 ‘wines grav > and. drawn. ‘Bane, "eke owe d ful 
 -* -Oyftersminced’, if you pleafe, , you wey ai aan a han 
 
 ony sannaye” dad minced alfo. | abe BE 4 
 “To 0 ‘tiake a Paty of ain old Gost. ‘ ig ce 
 
 ur a aie the hind quarter. ofa fat Goat, bone and skit 
 me - ik, cut ‘it with your knife four fquare,. fit for ¢ 
 “Pafty >: ‘beat i it well witha Rolligg-pin , feafonit witl 
 Peppers ‘Salt, minced Time, fae ‘let it look 
 
 
 
 
 
 ae “gray with Salt ) then let it foakall night 1 in iS feafoning 
 
 
 
 
 
 
 
 ‘with Red-wine, or Claret, thenbake it as you doa Ve 
 nifon Rafty ,. with minced Beef fuer: then break thi 
 Bones all to pieces with a Cleaver, and put to them inte 
 aPipkin, with fomeother pieces of meat, and put t 
 them. ‘pint of Claret-wine , anda little ftrong. Brot! 
 ‘and cover your Pi ipkin clofe with a theet of courfe patt 
 and: bake them inthe Oven with your Pafty ; w 
 your Fafly is very tender, or enough, draw it and fe 
 it ona difli, and plae,and fill ic with your liguor poure 
 from your bones out of your Pipkin, and fend itup : i 
 will not be known from Venifon, by the generality. a 
 men, “eitherin tafteorcolour. 
 
 To make. A LambePafty. : ie : 4 
 
 One your Lamb, skin it,and cut it forth ee fquat 
 ‘inthe manner. of a Pafty : feafon it with ind 
 | Pespey beaten final ;Cloves,Mace,Nutmeg,and min 
 "Time : let your Pafte be rich cold buttered Pafte - 
 your Lamb upon minced Beef-fuet, and put on an pee 
 border abourit, then turn over your fheer; clofe, an 
 and bake your Patty, whemitis baked and drawn, p 
 in a Lear of White-wine , Sugar, Vinegar beaten up wil 
 the yolks of two or three eggs; if you would have i 
 favoury and not {weet, add the more fpicein the feafo 
 ing, » and ler Bia Lear be con Sats or te he bag 
 
 Por io \ ‘ Cos a a 
 
 
 
 
 
 <A. 
 
 a 
 a 
 i 
 
 ; SS fe a Lee es 
 a aman DORR. 6°. ong Ch ae ey a i, 
 

 
 
 ou may obferve i inall wis ad k ; 
 sea a aeaeion favoury. GPR gi: ed bat he 
 
 The bake a Faw, o or 7 young ee ft Hse pre 
 eS 
 
 7 Ou auth bone: him, fet and lard him with Bath: ‘ 
 feafon him with a little {mall Pepper; Salt Cee 
 face and Nutmeg: then you may make a Coffin accor= 
 ling to theform of aRoe : or you may fet your border 
 ound about him, head and all being proportioned, and | 
 
 0 clofe it on the top of the back , or where’ the ridge- 
 
 one of your Roe fhouldbe : elfe doit after your own 
 ancy, (for that is not my work intended ) when it is 
 aked, cutit up;-fo' as'you may putt in your Lear, and | 
 lofe it handfom again : let your Lear be Claret'wine , 
 tated bread;a good’quantiry of beaten Cinamon, Vine- 
 ar and Sugar boyled u uptogether ; putina ladleful of 
 awn Butter, and pour it all over your Fawn or- Roe, 
 nd thake it together : Tet nor your Lear be fo thick 
 hat it will not run over your meat ; if you would have. 
 favoury, you maftbake : ee bones wich Claret wine, 
 nd fo fill it as before directed. | s 
 , cr To make Pafties of isi to nig. om. 
 y Ou mutt order your Rice, and feafonit asaforefaid, 
 then drive out thin fheets of cold Buttered Pafte ; 
 nd lay ona fpoonful of Rice : It muft not be fo thin as. 
 runirfelf, bur puricall abroad fquare about four 
 ches in breadth, and five inches in. length : _then hav- 
 ng the Marrow of two bones, cut in pieces, about the 
 ignefs of a Nutmeg , feafoned with Cinamon and 
 Nutmeg, mingled with the yolk or two of an egg : 
 ick this on your Pafty all over your Rice, then lay on 
 nother fpoonful of Rice all over your Marrow, wath it 
 ‘ound about with the yolks of eggs, and clofe your 
 ‘ae He Jae it round: a. my make a dozen or twenty 
 2 in 
 
 y 
 } 
 
 
 
 
 
 
 eS ae” ae 
 
 t 
 

 
 
 
 
 
 
 v Sd 
 
 8 eatleao P pan fl y Friteers: sure- 
 = to prick | them, and fry them ety fobetig hat 
 
 ~~ = yar 
 
 
 
 
 
 
 
 umb: ryouple afes: and fry 
 Hhofitut, as youifry Frit 
 
 
 
 
 
 
 _ the Marrow may be fryed through, yet not burned: 
 “ftick them with Lozenges,’ or fprigs of Patt, fer 1pe of 
 es and fing then for. deny aie 0 ov 
 
 eects 
 
 
 
 
 
 
 
 
 
 
 
 
 
 2a00l. an 1 nee ee Sra! 2 
 
 ai cn BOOK we bo ine. 
 , at ae! vig Ge eal. ie ods: | 
 & “anf s ag e er epee a4 day’ pee Me 49 ? 0%8 ie Roe v2 ay | 
 , cate ita all. ‘panuer i ty aie See 
 
 apr Tesh nope? 2 Bs avr 2B tale 
 
 | adh Wie How. to makea Bacon Lert. 
 4 gl 2 gt! seh! ae ae ‘ps sol 
 
 
 
 
 y ru ed Hin (ee fat clear ‘Bacon jie Mee 
 
 soko and tape ic wahegeve bn until yo 
 have the quantity of a/ponnd oF up 
 
 
 
 
 
 Pesto. throw it, nto fair water -2.after.i its ‘well fake 
 “drain it Out; andy put it in aftonem »mor ter,and beatit. with 
 a wooden pettle ; then put. to it. fome Qrangado,. and 
 -dryed Cittern lliced ; put. toit tfome, Rofe water , two 
 handfuls of grated br ead, eight eggs, cafting away four 
 whites; a pint and hal fofcream ¢ feafon it with Sugar, 
 
 _ Ginamon, Ginger, Nutmeg, anda little Sale, bearirall 
 BECP well,and when your, coffin,or coffins aremade, 
 
 anda little dryed in an Oven,you may puritin and bake 
 
 ps and fervei it up, | with a cut, and ARIE C on ity a a 
 
 
 
 ‘aT! make an Abend Tart Wipe ives ‘i 
 
 | Se about | one pound. of Tues, Alnionds , being 
 ~&  blancht, and watred for a while, ‘beat, them, in a 
 fone Morcer, with alittle Rofe water, and when. they 
 arewellbeaten, beat them inagain witha little. cream, 
 and’ put on about a-quart of cream on the fre, » and. put 
 fem therein , keeping, thew, Le. He it yi Not 
 
 
 
 he be bt 
 Me tet : Ae j eee i " ; ™ urn 
 te ; y WFR Se as aA ‘R : a - i 
 a nes . Ot j ap ¥ ¢ 7 oh ‘ Py ; 
 oes real t ne | ae Nes ae be aa . - oa 
 

 
 ind Cittern ; your coffin or dith being ready put itin, 
 besitos) Toi make.a Pine apple. Tart. , gee A ‘ se 
 Eat two handfuls of Pine Apples, with a pricked: 
 
 A). Quince, withthe palp of two or three Peppins when 
 chey are well beaten, put to them half a pint ofcream, 
 4 little Rofe water, the yolks of half a dozen eggs, with 
 a handful of Sugar, ifitbe thickyyou may add a little 
 more creamto it: fo having your thin low coffins for it 
 dryed; fill them up: andbakethem: youmay garnily 
 
 them with Orangado, or Lozenges» of Sugar paite, or 
 
 
 
 
 
 
 
 
 what elf you pleafe. oii 9 Pages 
 i Another Tart of Piffiches., 8 
 
 ee A 
 
 
 
 
 YJ Oumultbeat your Piftaches Kernels (about the, 
 A quantity oftwo handfuls) ina morter, with the | 
 
 quarters of about four Pear-mains adding to thema pre. 
 ferved Quince ; preferving allthe Cock treads of your 
 eggs,and eight yolks,with almofta pint ofcream,mingle © 
 ir altogether well in amorter,with SugarandRofewater % 
 perfumed with Amber-greafe,and Musk,remember that. 
 
 your quarters of Pear-mains, were firitboyled, before 
 
 mixt with the reft of your Ingredients «it mutt be filled 
 
 into thin fhallow coffins, about two Inches high: you. 
 
 may either fry or bake them, otherwife you may bake 
 
 them open;your coffins being dryed,;youmay ftick them 
 
 over with fliced Piftaches, fo {crape on Sugar, Bats 
 ae iy | ! 
 
 yy ooo agin | To make a Spring Tart. He 
 
 
 
 \ ‘ ‘Ou may gather the leaves of Pyimrofes , Violets, 
 SB Strawberries, witha little young Spinnage, or all 
 0 ee Ne Sings OSES 
 
 t i) & 5 
 = . ; 
 
 " Ye ro a Ma of oe 
 - ain ian? sg ds x 
 

 
 “ve. ed 
 a a . 
 
 or little opea Tarts, but your 
 
 
 
 
 
 gin it with vobgigg sac aati Me Py) 
 
 mae A, Corfip? Tn ad ate, 
 
 2 y° mutt take the bloffoms, ofatleaft a. Gallon 
 
 Cowflips, mincethem exceeding fmall, and bea 
 
 them inamorter put tothema handful or rwo of grated 
 ; Niple Bisket, about a pint and halfof cream , fo pul 
 __. them into a skillet, and lerthem boy! a little on ‘the fire 
 take them off, and beat in eight eggs witha little cream 
 FF it doth not thicken, ‘lay it on the fire gently ‘untibi : 
 
 doth, but take heed i it cutdles not, feafon it with fuga 
 
 Rofewater; and a little fale ; may bake it ina ith 
 5 Pat way is to let yout 
 
 ‘ean be cold before y you flirin your eggs, * 
 
 ee make a Cheefe Tart, a. De 
 
 TH about three quarters of a pound of old Cheek 
 
 of Parmyzant, and gtateit.; put irinro:a {ton 
 morter : with abouta dozeneggs « cafting away fix o 
 
 the Whires : put therein halfa pound of {weet butte: 
 
 melted, with fome ‘Ginger, Cinamon, grated Nutmeg 
 
 and Salt: with a penny Manchet grated ;feafon it witl 
 
 Sugar, and Rofe water;then beat into it. fo much Cream 
 thatit may beas thin or thinner, then battér for Fret- 
 
 ters, you may ale it in a ng ona is ieee of ete 
 
 3 ey gee wi 
 
 a oy ; “ * 
 eerie t ‘ NG > 4 j By % 
 Pas OW art és oie” le 
 

 
 
 
 fife-you 
 
 et] Sy 
 
 % SH YOR f 
 Pit 7 ‘ 
 Caer 
 Co 
 
 pas yl Fake foe 
 * hy sete as 
 
 “Tew a pound anda halfof Prewens, in asmuch Cla- 
 > ret wine as will cover chem, and when they are ten- 
 lerly done, {train them through a bolter or thin ftray-, 
 er, rub chem all to pieces with your hands, and pour 
 n fome'of the liquor they were ttewed in to wah the 
 Prewens fromthe ftones; fothat which remains in the 
 olter, or ftrayner, fhall be nothing bur the skin or 
 
 
 
 tone thereof; fet your dith with the palp of the Pre- 
 yens, ona Chaffindifh of coals, with a little whole | 
 
 Cinamon, Large Mace, with little Orangado and Cit- 
 ern minced feafon it with Sugar, Rofe water., beaten 
 
 Cinamon and Ginger, let it boy] up until it berhick to-, 
 
 sether : then take out your whole fpice; you mutt 
 
 make your Coffin abour an inch and half high. Andfec ~ 
 
 t incorners,in what form you pleafe,either infix,eight, = — 
 srtwelve , whenitsdryed inan Oven put in your Tart : 
 putit into the 
 
 Ruff, plainingit all over withafpoon , t 
 Oven, and leritftand alittle, when you take itforth, 
 
 Rick it with Sugar, Lozenges, and ftrow it over with | 
 
 fall Bisket red and white, fcrapeon Sugar. 
 Sahay “To make Cheefe Cakes. ia of, 
 WU Runnet to three Gallons of Milk, that it may be 
 
 P a tender Curd , run it througha thin ftrayner,when 
 irs come and gathered, fcruife, or prefsoutthe Whey, 
 as well as you canpoflible, put irinto a deepdifh , of — 
 
 bafon, putto it about a pound of {weet butter melted, 
 a matter of fourteen eggs, calting away halfthe whites, 
 
 feafon it with Cinamon, Ginger, Cloves,Mace,Nutmeg, 
 Sugar, fufficient to fweeten it, with a little. fale; wich” 
 
 Orangado, and Cittern minced, with Rofe water, and 
 a) gal ; pN ‘fe f 3 N 4, . J Pion ; i ah a 
 
 4 Bia ‘ ; 4 phew 
 
 BD gt foc NN ieee SRE i 
 
 ape Lt tit 
 aera: 
 
 Pee <2 
 \ 
 
 My 
 

 
 
 ar aN 
 1 
 
 we 
 
 
 
 
 
 ee ‘of. gra ad bead ‘ie Novsle Bisket tn 
 
 well together, if it be roo itiff, add a little re Creag ’ aa 
 ~-letitnot be too thin to beat down the fides of yout 
 Cakes; then make your pafte with the yolks of eggs 
 
 ~melred ‘butter, and warm milk witha handful: of 
 
 - powdred Sugar’; rolhout your pafte very thin,and jaa 
 
 ‘ - out your patterns: , bya large round Trencher ; and 
 
 paper them , ;then put on your feafoned Curds by fpoon- 
 fuls , and turn up the fides on it in four, fix, or eight 
 _ Corners, bake themin a-quick oven, but not tdo hor , 
 they will ask but a quarter of an hours timebaking, you, 
 
 may! bake them on fheets bf Lean ina: “ pans , ‘ule 
 in n fet Coffins, Ce ie tsy Set Rae 
 
 - A 
 
 Tonite difbal Papen” 
 
 Ake Cheefe Curds; as before, to the ae a Pht 
 ‘pints, mix with them a good handful of flour’ 
 
 Bagh dais 
 res Be 
 
 
 
 
 
 daca in an Ovenjputro them fix eggs, cafting by the 
 
 whites of four with about aquarter of a pound of butter. 
 "in little bits, feafon them with Cinamon, Ginger, anda 
 - little Sale, , mix them together with your hand very well, 
 then take white paper buttered over, fo lay on your 
 curd by fpoonfuls ; bake them in’an ‘oven, as betore 5 
 when they are enough, takethem off the papers, put 
 them into a difh . andwath over their upperfide with 
 butter, ‘Acrape Sugar uponthem, and fet them into the 
 oven again ; and whenthey are well dryed, put into 
 them Rofe water, drawn butter and. Sugar; fo: tofs 
 them up together then difh them up, and putto ‘them 
 the faid lear, and ferape Sugar over, your difh; you 
 may alfo make them green; another, way 5 throw: a 
 handful of fpinnage into boyling water, that it may. be 
 _ very green, take irup, and wring the water clean out 
 
 oft, mince it exceeding {mall , and putitro your curd, 
 
 feafoned as aforefaid, fo bake them apt eon them. up 
 
 beac sud 
 
 asbefore, ee ee ee 
 
 AYR XS Sk ie ees oy 
 a ait aie. , walks aiee sy 3 ’ ¢ ij # ‘hI “be Te 
 i WY ~ 4 ‘ 
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be 
 
 
 
 
 
 
 
 
 
 
 
 
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 re 1 ees g: ay 43 46 a ei fen me 
 a ee Pert be oF hee f eer Se 
 Mga, TPA 84 Pe ee Lm é. 
 
 ge eS Bhs Sh eee yg 
 ge aay a Wer, od a At; eet 
 
 
 
 oh ete eR RE aah 0 Oe | 
 
 Bouts 4 WN ernest 
 
 RE yaar ‘igre € 
 SOOO’: 5 «(eR 
 
 ave . BS . 
 
 1 7 ¥ 
 4 e 
 
 i 
 
 Riff; andmould it) =. 
 
 make agreat Cultard, youmay raife two large bor-. 4 “ 
 
 papered, form your Cuftard uponit, inthe beftfahhion 
 
 ottom and foot, and ferit; jagg offthe Pafte round 
 
 by the foor.and prick your Cuftard inthe bottom; then es 
 
 take a pottle of Cream, and let ic heat onthe fire ; beat 
 a dozen of eggs with a little Cream, anditrain it through 
 a ftrainer, to takeforth allthe Cock treads; then bear 
 
 it into your Cream, being blood-warm; you may 
 
 put Raifons, Dates and Currans inthe bottoms of your 
 Cuftards, and put them‘into the Oven todry ; thenfege 
 fon your ftuff with Sugar and Rofe-water,and ftiritto-’ 
 gether onthe fire, but let irnot be bur.lirtle morethan, 
 lood-warm: ftir ic together, and fill your Cuftard,  -_ 
 with your ladle: with this uff you may make Dow-,  ~ 
 cets ; thisis only toteach them whichare ignorant, for, 
 every Cook is expert in this, andcommonly make their. . 
 Palte with boyling water and flour : take heed your 
 Oven be not too hot. | . 
 
 i is ; k j t : 
 © To make Tarts of the Jelly of Pippins, — bh ae 
 
 EF Or making of your Jelly of Pippins, you mutt take 
 A of your faireit Apples’, pared , quartered, and — 
 cored, for every pound ofthem, take three. quarters of 
 a pound of fine Sugar, put them into/a,ftew-pan, and 
 _almoft cover chem vrichelear Spring-water,put to them, 
 ee Sg oad. Cee 
 —* Gira eh: pe es 
 
 
 
 
 
 
 
 jet ith y f yy 
 Tr ae wy TRE oe Ja\, Ce de es 
 

 
 
 
 
 “(three or fou? fick iGiacioh | cover: your pan very 
 clofe witha lid, fet themupon ‘Charcoals, and ler them 
 boy! up foftly, until they’come'to’ a:colour + fee thar 
 your fire be ‘not too fierce, and-ftir them fornetimes 
 - tharthey do nor burn; when they are enough, they will 
 ~ Jookas redas Ruby, and clear’as Cryftal, then take 
 - them offthe fire, and put them ina difh, when they 
 are cold, you may fill them into’ Coffins dtyed ; - like 
 _. Hearts or Diamonds "and ftick ‘them with Orangada 
 and Cittern, and ferve them up as a dith,or garnith other 
 _ rich Tarts or Baked meats with them > you may alfo put 
 them on thin fheets of rich Pafte, and make them Tierle 
 
 in the manner of Taffaty-Tarts. See Se PR 
 
 “To make 4. Gaosberry Tart green, and clear as Cry 
 
 a 
 
 &r Ake the Coffins of your Tarts, vand | put powdered 
 AV Sugar all over the bottom ; then take your fais 
 | gound Goosberries, and fill your Coffins with them, 
 
 bye them in one by one = put Sugar on the top of 
 them, fo lay on another laying, then cover them with 
 Sugar ; let your lids be carved at the top, fo clofe your 
 Tarts, and give them a quick baking; fo will. they be 
 greenand clear : In the fame manner muft you bake 
  Codlins, after you have made them green, by adding 
 to them good fore of Sugar, and cutting the lid onthe 
 “top: by acontrary way; muft you bake Cherries, ot 
 -.whatfoever youwillhave red, as Currans, Rasberries 
 : __ Strawberries, “ Pippins or Quinces, ¢ ¢. you muftallow 
 to them Sugar fufficient,,as bigfere, but bake them clofe 
 _; without cutting the lids, and fe them bake foberly, Biv. 
 as thent Se 3 enough, and they will be at 
 
 To make Pu Pafte.. wit 
 
 pane: a rote of flour, and the whites of fix eges, make 
 “it up into a Pafte , with cold water , let it not be 
 very is whenitis well eel: roll it at four 
 A a Ma © fquare 
 
 a Re 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 i 
 Aedep ta go Wg ey OSS Tiae, Wage I ee eis tae, 2a ee ¢ 
 ‘The whole Body of Cookery D 
 
 quare into a fheet, as thick asyour_ 
 
 three pound of Butter, and beat ir well with a rolling. 
 
 pin, then lay it onin flices, allover your Pafte, about 
 
 then roll up your fheet of Paftelike a Coller , with the 
 
 Take a fheet of puff-pate, being rolled forth, about 
 
 ©*  aninch thick, and as broad asa large Pie plate: (or 
 
 on your pafty-peel, and put itin your Oven , not i ee 
 “hot nor toocold, whenit is baked, take it forth; and 
 
 finger, thentake 
 
 \ 
 
 Sri ree 
 
 ¢ a Ky 
 
 wath it over with a little Butter ; fcrape on Sugar, =~ 
 
 and Jet it dry alittle longer in the Oven, difh it upon 
 adifhing plate,and place on your Preferves all over the 
 
 limbs or branches of your Tart, and your fuckers and 
 
 gryed foeer-meats, 
 
 Per Sita ‘ i . 4 Tanbice $ 
 
Thay 
 
 
 
 
 
 
 
 | 
 
 
 
 
 
 
 : ee ide eae rly i vy 
 BO Sty ee 1 a oe 4 o si & Pro ® anph i 
 Neits>.< a Tt x ee 
 ee. 8 7 r te oe ¢ ie rh ae ear -Pye 
 ee ae a wari ae “6 at eae if pe soy Ob 
 
 ey, Re 
 
 
 
 | alice water caile ae eacheeae Tee 
 mat your pot beclofe covered with .a- plecerof dough sober. 
 them not be fully baked by a quarteriofan. hour; whet 
 _* theyaré cold, makean high Coffin, and put their! in: 
 ~ Whale; adding t to them hock Cloves, whole: “Cinamon y y 
 % ' — with fome of ro they were baked: in; fo 
 
 : -clofe ital bakeit. ii bya on beeps ey 
 
 Ll ‘uty your mane ce hed core, thd Ail your pyes 
 
 i ‘lay over it fliced Orangado,. and pour into it the 
 fee of Barberries, Mulberries, — and f put on 
 
 
 
 
 
 of five ier. eh: ine: i 
 
 ats 
 Ae ett 
 - a aes 
 , ei 
 
 noe 
 
 To pake 4 Pye with whole Pi ‘apps, ae 5: 
 
 roa Amul pare and core your Pippins, and when your 
 “ Coffinis made, ‘take a handful of fliced Quinces, 
 and ftrow over the bortom thereof; then placein your — 
 Pippins, and fll the « core holes wath rhe firrup of Quin- 
 ees, and put into: ‘every one a’'pieceof Orangado, fo 
 pour onthe firrup of Quinces over your Apples, with — 
 
 vat hy 
 
 Sugar, and clofeit; chef pyes willask. good, SE % 
 
 
 
 ee ke cent’ the ses ali use| 
 7 rial aaa eh ao 
 ( vg by : ee 4 
 ' ae = on Sd! 
 

 
 
 
 
 ss 
 
 Aa Fe at vil oh Paty 
 may make your pafte rich, put 1 ftore of 
 aks ofeggs, andwarmmilk, but not too much — 
 
 you pleafe : when you have pricked and dryedit,you - 
 
 “may fill ic with your {weet meats, J ellies, Leaches, ec. : 
 _asforexample, pourin Chryftal Jelly into an Heart, = 
 _and alfo into the oppofite, Leach into another, andalfo 
 into the oppofite : fo two of each fort one oppofite £0 ie 
 
 ‘fo fet the outward circumference in whatformor figure 
 
 
 
 
 
 A 
 
 another, inallyourfigures. = vs 
 
 
 
 7 ; 
 : om 
 tee Cente woes, hn Se OR mt co yee eee 
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 ok , a 
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 wok, Ms ad 6 ae 
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 4 
 
 
 
oe 
 2.0 ee 
 
 
 

 
 “wef Ake a Rackiof Mutton and a Knuckle of Veal; 
 *) 8 putthema boylingina Pipkinofa gallon with 
 > fome fair wacer,and when it boyls feum it,and 
 
 
 
 
 JargeMace, anda Clove or two, boy! it to three pints, 
 “and {train the meat, fave the broth for your ufe i and 
 ‘takeoffthefatclean. _ Oe Ne 
 
 ~ Then boy! twelve Pigeon Peepers; andeight Chicken 
 
 S  Tomake a Biskdiverswayess 9 
 
 . >» puttoitfome Salt, two or three blades of _ 
 
 y s © eaare ‘ ER iy ae 
 Peepers, in a Pipkin of fair water, Salt, and a piece of Fe: 
 
 -interlarded Bacon, fcum them clean, and boy! them fine = 
 white and quick. | A om | 
 
 ar 
 
 ema oe acme cy. - Tbe 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 and put away thelk 
 a -. <  Anchovie, ‘Nutmeg, 
 .. juyce of two or three Onnes bes. 
 Batter, with Sage leaves, and fome bea 
 Y ng : re again ing have fore | boyld° Mari 
 A ate Artichokes, fackets, and ches finely bo | pul 
 "into beaten, Butter, fome Pilta ches, boyled alfo in fom |y 
 ‘wine and gravy eight Sheeps tongues larded and by yled| i 
 -and-one-hundred:Sparagrafs ; boyled., cand bicans 
 + @ibeaten Butter or skirrets. wae oe Sagan? WE I 
 = ‘ + Then haye Lemons carved: and fome « cat like li ( 
 ee Ieee) cs Sogn 
 ~ ‘Again , fry: awe Soimnconae Patilee, . _— e 
 | Thele “forefaid materials being “ready. shave fom i 
 Pcie bread:in: the. bottom of your difh , thendith or}; 
 it your Chickens and Pigeons, broth i it, next you! 
 Quails, , then Sweet-breads, then your. Palates: ther} 
 your Artichokes ior ‘Sparagrals and Piflaches ; the 
 ‘your Lemon,,Poingranat, -or Grapes; Spinna e.anc p 
 tryed Marrow:; vand»if yellow. Saffron, |, OF ving Sage 
 then round» the: Center of yout boyled. meat, pul), 
 ‘your minced, Capon 5| then hal over. with, beater | 
 bane CPC. | . eh more 4 “e ‘ht. ne 
 feces (3 alge bun. wish aarowm [ye bay ih 
 »a.For variety; c Jatifed with yolks of CBgs:cange 
 an 2. Knots of eggs) ye: tr ee otis 
 3. Cocks Stones. -. tagged i a Lpinban et H 
 ot ai Cocks-Combs.. . -*- ; eg | 
 i a Tf white frsined Almonds with fome of the broth. 2 
 
 > 1 Diath ety 
 
 
 
 
 
 
 

 
 
 
 of 
 
 * 
 
 ' 
 2 
 
 Soe art) 
 ae 
 LS eh eg 
 
 your Rice, 
 ay e’ . 
 La A Bisk another way, 
 
 as a Leg of Beef cut into two pieces, and boyl ir 
 
 ina gallon, or five quarts ofwater, fcum it, and 
 
 about half an hour after, put ina knuckle of Veal, and 
 fcum it alfo, boy! ir from five quarts to two quarts, OF 
 lefs , and being three quarters boyled, putin fome fale, 
 Clovesand Mace, beingthrough boyled, ftrain it from 
 
 the meat, and keep the broth for your ule ina Pipkin; — 
 
 then takecight Marrow bones clean fcraped from the 
 fleth, and finely cracked over the middle , boy] in wa- 
 ter or fale three of them , the other referve for garnilh 
 t¢ be boyldia {trong broth. and laid on the top oe 
 Ee . : ISB 
 
 o 
 * 
 
 ee mt se } 
 
 et wre, 2 M ‘om P / 
 
 es . ‘ ae lid her, n 95, Gi see 
 SIR ieee x sift , a Ang Mia 
 
 Pr 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 hc hand falt, Teas, bap ah: pigeon > Qua 
 --vers's then haveaj joynt of Matton madein 
 | fweet herbs ; Salr, Nutmegs , grated bread ; 
 Suet, a clove or two of Garlick, and Piftaches boyled i in|0 
 ‘ broth; with fome interlarded Bacon , Sheeps tongucs|ii 
 
 , oh 
 
 larded and ftewed, as alfo fome. Artichokes, Marrow, |} 
 
 Piftaches., Sweet-breads and Lamb-ftones, in ftrong|a 
 
 broth, and Mace,a Clove of two, fome white wine and |f 
 ftrained Almonds, or with the yolk of an Egg, Ver- 
 juice, and beaten Butter and fliced Lemon, or Grapes|t 
 whole. thenhave fryed Clary} and Piftaches i in ee li 
 of Eggs; ; with carved Lemons all over. a 
 
 To boyl a Leg of Muro onthe F rench fafbion. — a 
 
 Take a fair Leg of Mutton,and a piece of fuet off theli 
 
 Kidney cut in long flices as big as ones finger, then|0 
 dhru your knife into the flefh of your Leg » down asi 
 deep as your finger is long ; and thruftinto every hole|) 
 a flice of the faid Kidney fuer, but take .heed one piece||i 
 touchnor another boyl your Leg well, but not too|) 
 much, then put half a pint of che broth into a Skillet or 
 Pipkin, andl purto it three or four blades. of whole 
 — Mace, halfa handful of Barberries, and Salt, boyl them): 
 until the broth be half boyl’d away ; then take ir off the 
 fire, and ftraight before the broth hath done boyling,| 
 put in apiece of fweet Butter, a good handful of French 
 Capers, anda Lemon cut ia fquare pieces line dice, with 
 the rind on, anda little Sack, with the yolks of two 
 hard Eggs minced , lay your Leg of Mutron with the 
 faireft lide upward upon fippersin your garnilhed difh : 
 having all chefe things in readinef$ to pur into your 
 aforelaid broth h,when it comes boyli ing. of the eee ie 
 pour it on your Leg of Mutton hot. - 
 
 al —s 
 } 2 a 
 
 Pee es rs 
 
 —= — 
 
 io ' f Say Bask f ie . x Ta 
 
 ie 
 

 
 Woodcocks, Quails, Ge. : | 
 | Capons in Pottage inthe French fafhion. : 
 
 % Gre two Capons, draw andtrufsthem, parboy! 
 them, and fill their bellies with Marrow, putthem 
 ina pipkin witha Knuckle of Veal, let chem boyl toge- 
 ther; when they are half boyled, with ftrong broch, if 
 you have it, then putin your Lamb-ftones and Sweete 
 breads; feafon it wich Cloves, Mace, and a little falc, 
 a faggot of fweet herbs and an Onion, let it boyl 
 gently until all is enough, take heed you boyl 
 them not too much; in the interim, make ready 
 the bottoms and tops of four rolls of French bread , 
 put themadrying ina fair difh , wherein you put the 
 Capons, fet it onthe fire, and lay over them, fome ftrong 
 ‘% O 2 > Droths 
 
 , y 7 
 - 
 7, ~~ r . an » ey Yo ee 
 
 | 
 \ 
 

 
 
 
 
 
 
 me Bust, ‘With ' a eade ‘ul o of gravy, cover it , until ou |, 
 iy Cully them Up ; ‘then difht up your Capons, with your 
 Knute of Veal between them; garnifh your’ Capons | 
 with Sweetbreads and: carved Lemon ; and your: Veal 
 RS with flices of Bacon fryed up with the yolks of Eggs,and |' 
 pourion it ftrongbrorhand bare pa with alittle drawn 
 
 pot pai and ferveit up. ot Deana tid wed, 
 aie make aboyled» Meat» ae like A Bak, haw 
 
 sea Rack of Mutton, cut it in paleo ‘ant 
 boyl it in chreé quarts of fair water in a: pipkin, 
 | oth a faggot of {weet herbs bound tp clofe’, feum' your | § 
 broth, and put in fome fale, abour halfian ‘hour after, | 
 put in three Chickens, ‘fealded. and truft, with three 
 Partridges boyled in water;the blood being well foaked | 
 out of rhem,putting to them three blades of large Mace; |: 
 _.  themhave all manner of fweet herbs, finely picked jbeing 
  ininced ; and before you difh up your boyled meat, put |: 
 them to your broth, and ler theni have four or s 
 _walms; and take for the top of your boyled : meat , 
 pound of interlarded Bacon cutin thin flices, put alec i 
 ‘ina pipkin, with the Marrow-of fix bones, twelve bot- 
 toms of young Artichokes , fix Sweet-breads of Veal, | 
 ftrong brorh, Mace , Nutmeg , with Goosberries or |} 
 Barberties - ; Butrer and Piftaches : ; thefe being allready, 
 garnish yourdith with Artichoke, carved Lemon,Pifta- 
 ches; Grapes and large Mace ; your fippets being hnely 
 carved,- with flices of French ‘bread:in ‘the bottom of 
 your: dith , dith ‘up your Mutton three pieces, round | 
 about, ‘and one piece in the middle, with your three 
 Chickens between thethree pieces of Mutton, and your 
 Pariridge in the middle , pour onthe’ Broth with the 
 herbs; the, a puton your pipkin over all sit being Mar- 
 row, ‘Artichokes, and the other ingredients with. fliced 
 Lemons, Barberries,’and drawn Butter overall ; pao 
 dig round the difh, Gre Me MG wel ia dal 
 : - ha Me ahr ake ke hes .. 
 
 ‘ WW) “ts 
 
 Fins Sree oe 
 ~ wv Ie % - , ator. 7 pais ers ok 
 

 
 ‘takethe more : grateto them half a penny loaf, with ~ 
 hhalfan ounce of Cloves and Mace, and one handful of 
 Spinnage, a little Saltand Parflee (if in the Spring or 
 Summer , otherwife Capers and Sampier) let it boy] 
 moderately , until it be “half'confumed + when you 
 takeivoff, addalittle Vinegar and drawn Butter ;~but 
 you muft note, nor to let your ‘Spinnage and Parflee 
 to have above'a quarter of an hours boyling: youmay 
 dith it inas many dithes as you. pleafe, and ferve ithot 
 sothe rable, Aa eh ial acl die 
 ~~ To boyl a Chine of Veal whole or in pieces. SSF ED 
 
 Bo it in trong broth, with, a faggot or two,af 
 DPD fweet herbs,a piece of Bacon : and when itsaboye — 
 half boyled, putin Capers, a little large Mace, whole 
 Pepper; fome Salt and Oy fer liquor, your Chines;being - 
 well boyled, have fome ftewed Oytters. by ,them- 
 felves, with fome Mace and whole Onions, Vinegar, 
 Butter and Pepper, ce. themhave Cucumbers. boy- 
 ted by themfelves in water and falt., or pickled. ,Gu- 
 -ccumbers boyled. in water, puting thereto beaten 
 Butter and Cabbage , Lettice, -being parboyled;: 
 then difh your Chines on fippets.»: broth ‘them,, and. 
 
 Poe Area 
 Sed NE 
 
 ; LW N Li igawi¢ dale 8 i 
 -puron your ftewed Oytters, Cucur bers, Lettice, and 
 
 parboyled Grapes, or fliced Lemon, and-run i over 
 with beaten Butter, Ge Cie eT ONY 
 
 La ° i * 
 ‘ , ee keel e hg eee FDA Ris Poa ye ©) 
 uAree : @) 3 haehs “To 
 ae 5 < . 
 

 
 
 
 
 
 
 
 a white den Pig to ie ian cat cntid's 4. Ns AGT 
 
 , “Ake a Pig, flea i it and quarter it, eee its take , 
 ae Gy alfo'a good Eel fleaed, fplic, boned, and feafoned 
 with Pepper, Salt, and Nutmeg : then lay a quarter of | 
 of your Pigin a round pye, and part of the Eele on that 
 
 uarter ; then lay on another quarter‘on the other,and } 
 | ey more Eele, and thus keep the order until your pye # 
 
 be fall; “then lay a few whole Cloves, ‘flices of Bacon, |! 
 and Butter , and clofe ir up, bake it in: a good fine i 
 Patte ; being baked and cold, Alli it Pats | i 
 Butter. 13 fs ee tentad ie 
 
 A iy 
 
 “Caldit and boneit, being fir leaned; bad the files 
 in.aclean cloth, and feafon them with beaten Nut- 
 meg, Pepper, Salt, ‘and. ch opt Sage; then ‘have two 
 ~Neats tongues, dryed well,.boyled fand cold, flice them 
 out allthe length, as thick as halfa crown, ‘and. Jaya 
 - quarter of your Pigina {quare or round pye,and flices 
 of the tongue onit : then another quarter of Pig and 
 ‘moretongue, thus do for four ‘times double, and/lay 
 over all flices of Bacon, a few Cloves , ‘Butter and'a 
 _ Bay-leafor two,’ chen bake it, and: being baked. ‘fillic 
 up with good fweetButter, make — Pafte fe whise of 
 Butter and Flour. 
 
  Anatber a a ee 
 
 Tobake Steaks. the EF. rench way. 
 
 ‘f Sa Steaks with pepper, Nutmeg, and ‘fale. | 
 a lightly, and fetthemby , then takea piece of the | 
 deaneftofa leg of Mutton, and mince it fmall with fome | | 
 Beef fuet, and a few fweet herbs} ‘as tops of time and | I 
 penny-royal, gratedbread, yolks ofeges,fweetcream, | 
 raifons of the fan, ce. work all together, and makeit | 
 into little balls, and roles, put them into adeep round | 
 Pye on the Sceaks, then | aad to them fome butrer , and | 
 | , “fprinkle 
 
re REESE 0 i a are Lie omerrR 4 4 ig 
 orinkle it with verjuice, clofe it up and bake it; when © 
 is enough, cuticup, and liquor it with the juice of - 
 woorthreeOrangesorLemons, 
 
 © A Padding feved beeween rio diftes. — 
 
 To Akethe yolks of three eggs, and the white of one ‘A 
 ~ half adazen {poonfuls of fweer cream, “a nutmeg 
 grated , a few clovesand mace , a quarter of a pound 
 of beef fuet minced {mall , a quarter of a pound 
 ofcurrans, temper it likea pudding, with grated bread, 
 and a {poonful of rofe water , then take a Caul of Veal, 
 cut it in {quare pieces like Trenchers, lay three fpoon- 
 fuls of your batter on one fide, then roll it up in the 
 Caul,pinon one fide over another with two {mall pricks, 
 and tyeeach end with*athred , you may put two, or 
 three, or four of them in adith, thentake half a pine 
 ofitrong Mutton broth, and halfa dozen fpoonfuls of 
 vinegar,three or four blades of large mace, and an ounce 
 of fugar, make this broth to boy! upon a chaffin-difh of 
 coals,and then put in your Pudding when it boyls, cover 
 it with another difh, and letit ftew a quarter of an hour 
 longer, turn them for burning; then take up your 
 pudding, and lay it on fippets, and pret the broth upon 
 the top, garnifh your difh with the core of a Lemon 
 and Barberries; ferve them hor, either at dinner or 
 fupper. np, a 
 
 aa 
 
 To make French F uffs with green herbs. 
 
 Ake fpinnage, parflee,endive,a {prig or two of {ayo- 
 ry; mincethem very fine, feafon them wich nut- 
 meg, ginger, and fugar, wet them with eggs according 
 tothe quantity of herbs more or lefs, thentake the core 
 of a Lemon cut in round flices very thin , puttoevery 
 flice of your Lemona f-ce of this ftuff, then fry it with 
 {weet Lard, ina frying-pan, as you fry eggs, aad ferve 
 them with fippets or without ; fprink'e them either with 
 (a Re ial white 
 
 7 
 
 a A aga yee vor iy ver i LA ot Die Pk Sia YM ~ * | > Sata © Ties | Oar tire’ ole > aabit he 
 Dg CO AS (2 a a ae 
 

 
 Hen a Turkey and bone ve -Aeawey oe ibe it tt 
 7 thick, with great lard , as big as your little fin-ftt 
 \ ger, then feafon i it with two ounces of beaten Pepper, 
 two ounces of beaten Nutmeg , and ‘three ‘ounces oft 
 Salt, feafon the fow], and lay it ina pyefit for i it, puri! 
 firkt Butter in the bottom, with fome ten whole Cloves; ! 
 then fay on the Turkey, and the reft of the feafoning | 
 onit ; lay on goed {tare of Butter; then clofe it up, and it 
 bafte ic, either with Saffron-water , “or three or four 
 eggs, bearen together with their yolks; bake ir, |i 
 and being baked ig cold , ‘ee it Mint Clarified ; 
 Butter, ere, 
 
 Fe fiyStceps-angnes,Deers-tanguesr i Bi a i . 
 
 Bs three or fur egos, with Nutmeg, Cinamon, |: 
 Sugar and Salt, ; peel your tongues, and flice them | 
 in thin flices, put. them into your eggs; and when your 
 frying-pan is hot with Butter or {weet dard cut the | 
 core ofa Lemon in finall pieces like Dice, and put it into 
 ~- your Eggs and Tongues, but not before you are ready | 
 to put your meat into the pan, for then it will make | 
 them curdle, then fry them infpeonfuls likeeggs , on 
 both fides ; the leatt burning takes away all the good 
 rafte of the other things; fry them’, and difh‘them | 
 on fippets, or upon: thin Manchet: ‘toalts , , fryed with 
 {weet Butter; let your fauce be Sack or White-wine, 
 fweet Butter and Sugar, heat ithot, and pour it on the 
 
 top of your Tongues, te on. Sugar, and a it hot 
 ‘tothe Table, 
 
— Rave Receiptsin@ookery, = BOL 
 
 ( be art ee) ane! 
 ¥ To bake a Pig to be eaten hot. 
 play {mall fat Pig, cut itin quarters, or in fmaller 
 ” pieces, feafon it with Pepper, Ginger , and Salt , 
 xy it intoa fic Coffin, ftrip and mince fmall a handful of 
 arflee, fix{prigs of Winter-favoury , ftrow it on the 
 neat in the pye, and ftrow upon that the yolks of three 
 four hard eggs minced, and lay upon them five:or 
 x blades of Mace, a handful of clufters of Barberries”, 
 handful of Currans well wathed and picked ,a Jirtle Su- 
 ar, halfa pound of fweet Butter, or more, clofe your 
 ye, and fer itinan Oven, as hotas for Mancher, and 
 ntwo hours it will be baked; draw itforth, andputin 
 jalfa pint of Vinegar and Sugar , being warmed upon 
 hefire , pour it allover the meat , and put on the: 
 yye-lid again ; fcrape on Sugar, and ferve it hor! to-the 
 able. bo, SBD hye Lease, 
 
 To bake all manuer of Sea fowl, as Swan, Whop pe # i | 
 -- tabe eaten cold. fe phi 
 
 “Ake aSwan, bone, parboyl, ‘and lard it with great 
 lard; feafon.the lard with Nutmeg and Pepper 
 ynly ; then take two ounces of Pepper, three of Nutmeg, 
 und four of Salt, feafonthe fowl, and lay biti pye 
 with good ftore of Butter ,then clofe it up 4n Rye-palte, « 
 xt Meal courfe bolted, and made up with boyling li- 
 juor, and make it up {tiff, or you may bake them: to 
 sat hot , only giving them half the feafoning , you 
 nay bake themin earthen pans, or pots, for to be pre 
 ferved cold, they willkeep longer ; In the fameman- 
 ner you may bakeall forts of Wild-Geefe, tame-Geele, — 
 sran-Geefe , Mufcovia-Ducks , Gulls , Shovellers’, 
 Herns, Curlews, cc. In baking of thefe fowl to 
 e-eaten hor, for the garnifh, put in a big Onion ,Goot- 
 betries or Grapes in the pye, and fometimes, (apers 
 or Oyfters, and liquor it with Gravy, Claret ; and 
 ae Maia a Pee Geant 
 
 Boy NaS Ve 
 
 
 
 
 
Nite 8, A le ree J Bib Ot, Hi ada a 304 Td eS Se. BSS) i we Sy hs Fe 4 
 ae OO. ea RCE PUN Ne aes MMe RL IE A 
 r Ker e = nhs 2 ey d 5 ca te ne “i ¥ jae in Le Pe Meant Som 
 -. goe  .. Rave Receipts tn. Cookerye 
 4 Na OF Ramey eae See hin ak eR ec } RS iter ites i: Situs tothe, Sct 8 rte : 
 ’ Bik COMA Pepe fe 83 Sia Fe LT aN ob faye 
 
 a Were? 
 
 
 
 
 
 
 REE CT aye. 
 "T Ake aCarp, fcale and ferape ofthe flime with yourt 
 " Knife, wipe it witha dry cloth, bone it and mince Hl 
 ir witha frefh-water Eel, being fleaed and boned , feat 
 fon it with beaten Cloves, Mace, Salt, Pepper, an fomel! 
 f{weet-herbs, as Time, Parilee, and fome fweet Marjo-( 
 ram minced very fmall ;. ftew it in a broad-mouthed 
 Pipkin,with fome Claret-wine, Goosberries,or Grapes, 
 and fome blanched Chefnuts : Being finely ftewed ferveT. 
 it on carved fippets abourit, and run it over with beaten? 
 Butter, garnifh che dith with {tale grated Manchet fear-je 
 fed, and fome fryed Oysters in Butter; Cockles or ti 
 ‘Prawns ; fometimes for variety , ufe Piftaches, Pine+|in 
 _ apple feeds, or fome blanched Almonds, ftewed amongfthi 
 the Hath, or Sparragrafs, or Artichokes boyled, andi 
 cut as big'as-Cheftnuts and garnifh the difh with feraped th 
 Horfe-Radifh, and rubthe bottom of the difhin which’ 
 you ferve the meat, witha Clove or two of Garlick, |p 
 fometimes mingle 1t with fome ftewed Oyfters , or put lk 
 toit fome Oytter-liquor.. A, oy a ee 
 
 For the Stock for Filly. a t 
 
 "T Ake two pair of Calves-feet finely cleanfed, the fat | 
 
 and great bones taken our .and) parted in halves ; 
 being well foaked in fair water for twenty four hours:,, 
 and often fhifted ; boylthemin a brafs:por or pipkin)y 
 —clofe covered, in the quantity of a gallonof water,boyl | 
 themto three pints, then {train the broth throngh. a} 
 «lean ftrong Canvas, into an earthen pan or bafon,when | 
 itis cold, rake offthe top, and pare off the dregs off,che | 
 ‘bottom ; put it in a clean well-glazed pipkin of two}; 
 quarts, with a quart of white-wine, aquarter of a pint}, 
 of Cinamon-water, Nutmeg and Ginger-water, as much}, 
 ofeach, or thefe {pices fliced , then have two pound of} 
 double refined fugar, beaten with eggs in a deep dif} 
 
 : ie 3 manage,’ (3 
 
 
 
 
 
 
 
 
 
 
’ ~ afl 
 mere e, 
 ee a ¥: ea Bin ae 
 Z ‘ on 
 
 
 
 
 
 
 ‘bafon) Your Jelly being aew melted, put in the 
 igs with {ugar , ftir all the aforefaid materials together, 
 id fet it a ftewing on a foft Charcoal-fire, the {pace of 
 fan hour or more ; being well digeited, and clear 
 in, takeoutthe bone and fat, of any meat for Jellies 5 
 rit doth but {tain the fiock, andmakeit, that ic will 
 
 ever be white and pure clear. bg: yee ee 
 To make a felly as white as now, with Fordan Almonds. — 
 
 [Ake a pound.of Almonds, fteep themin cold water, 
 * till they willblanch, which will bein fix hours ; 
 eat them witha quartiof Rofe-water, then havea deco- 
 tion of half a pound’ of Izing-glafs, boyled witha gal- 
 on of fairfpring-water, or elfe half Wine ; boy iceill 
 alf bewafted, thenlet itcool, ftrain it, and mingle 
 -with your Almonds, and {train withthem a pound of 
 ouble refined fugar , the juice of two’ Lemons, put 
 affronto fome of it, and make fome blew, red, yellow, 
 een, or what colour elfe you pleafe; and caftit into 
 emons or Orange-Rhindes,céc. ferve of divers of thele 
 
 
 
 olours on adifh or plate. | | 
 
 To make fome Kick-{haws in Pafte , to fry or bake iz 
 haere what form you pleafe. 
 Ake fome short puff-pafte,, roll it thin’, if you 
 VAL have any molds, youmay work it upon them 
 vith the pulp of Pippins, feafoned. with Cinamon,Gine . 
 er, Sugar, and Rofe-water ; clofe them up and bake 
 hem, or fry them ; Or you may fillthem with Goof- 
 erries, feafoned with Cinamon, Sugar, Ginger, and 
 Nutmeg ; rollthem up in yolks of eggs, andr will keep 
 rour Marrow, being boyled, from melting away - Or 
 rou may fill them with Curds, boyled up with whites 
 f egesandCream, and it willbea tender Curd; but 
 rou ihult feafon the Curd with parboyled Currans , 
 hree or four fliced Dates put into it,or fix bits of Mar- 
 eer , | Ns row, 
 
 oN URMRREps IB ee AEE ae 2% Gi 2  ~ A ) caARl SN RS RRR oes sa 
 a 3, 2 Lag er Haast ae ap vite i Re an a nt as Tac eee aes a 
 Rave ReceiptsinCookerye = = = 203 
 a . } Ait v s ei in A 
 
 : 9 
 

 
 
 
 
 s 20 
 
 “thefe boyl together i ina deep difh with ftrong ‘Broth: 
 
 peer otige hind duveboaad ditas olan sdvh 
 
 Receipes in Coo 
 
 
 
 
 
 
 
 
 
 
 row; ais big abhalé a Walnut , “put in atone ‘mall p ibe 
 of Almond-pafte; Sugar, Rofewater, and Nutmeg. An 
 ‘this will ferve for any of thefeKick-fhaws,eitherto bak 
 
 I, 
 u! 
 Bei 
 
 or fora Florentine in Puff-patte ;, any of thefe youmay ti 
 
 een or bake, for dinner. or SupPenee alt ya ae cr 
 7 a make a nae Zap ie | : 
 Ake Beef Palats that are tenderly at blanche : 
 a. and fliced; put to thema piece of good middl ir 
 
 ‘. Bacon, and fiveor fix {weet-breads of Veal’s’ ‘Te in 
 
 putto. thema handful of Champignions., a great Onioil 
 ortwo, about fix Cloves , a little: large Mace, and iN 
 faggot of {weet herbs; whenitis valmoft boyled, adé(i 
 ro ita pint of Gravy, ‘ graced Nurmeg, feafonvit witl] 
 Salt’; make ready a difh with your tops and bottom} 
 of French bread: fliced : put Gravy thereon, and feiji 
 -your difh on the coals; add Chefnuts to your Broth |i 
 ou mutt have ina Pipkin by, with the Marrow of thre: 
 ‘eke ftewed in {trong Broth, withthe bottoms ofthrek|| 
 or four Artichokes cut in pieces;when all is enough, di(t} 
 upa round piece of your Bacon upon fippets , in she} 
 middle of your difh, and your fweet-breads. and palats} 
 round about, with-your other Bacon in flices ; then difh} 
 mp your Marrow, Artichokes, and; Chefnuts, ‘'alh over] 
 that, fo pour over thes Broth, rand feruife on tt ar 
 
 oy eek 
 
 To make a staal Bish r ih bate 
 
 Ake halfadozen of Chicken peepers, and as many 
 T ‘{quob Pigeons , fcalded, drawn, truft ‘and: fet, 
 Tard the one half of them, or any other fuch tke 
 
 fowl: as Larks, Quails,¢e.then take Lambftones blanchr, 
 ‘allo Cocks combs and {tones , with Ox palats tendetly 
 boyled, and cut three inches in léngth and breadth, lard 
 them exceeding thick: with intend alfo take ra 
 ‘ apy : saree GE 
 
 = 
 
re ReceiptsinCookery. = 205. 
 
 
 
 
 
 f Bacon, and great Sage leaves ; fpit your fowl on a 
 nall fpit, with one of your flices- of Bacon and Sage 
 etween each fowl,'as alfo a piece of palat; thus do 
 nril all your fowl, Bacon ,and palatsare {pitted ; par- 
 oy! likewife fome great Oyfters, and lard them with a 
 
 mall larding prick ; alfo lard your Sweet-breads and 
 amb-fiones ; and {pit them with flices of Bacon between 
 
 ach of them; then feafon your Oyfers with grated - 
 
 wead, Nutmeg and Time, a little Salt ; and when your 
 weer-breads arealmoft roafted; broach your Oytters 
 ipon fquare rods, and tye them on the Sweet-breads, 
 yafte them withthe yolks of Eggs beaten witha grated 
 Nutmeg, and let them roaft together ; then take. your 
 
 Cocks combs and ftones, (being tenderly boyled) and 
 
 ry them being dipt in yolks of Eggs - alfo fry the 
 
 hottoms.of Artichokes, and marrow in Eggs, put al] — 
 
 thefe in adeep difh witha pint of Gravy, on a heap of 
 coals, (only the Artichokes and Marrow by themfelves 
 with a lictle drawn Butter) addtothem Oyfter liquor, 
 Claret wine, grated Nutmeg, with fome Anchovies dil- 
 folved,a handful or two of Muthrooms,fome Cheftnuts, 
 and Piftaches , when your Range is ready, bafte up your 
 birds, and difh them into the middle of your difh ; then 
 difh two rows of your palats (oppolite one to another ) 
 froin yqur Chickens towards the difh brim ; fo with 
 your Sweet-breads in two parcels crofling them ; alfo 
 
 your Lamb-ftonesand Oyfters,chwarting in two parcels. 
 
 oppofite likewife, thefe eight parcels will cover your 
 dithfrom the fowl to the brim , let your Bacon be gare 
 ‘nifht over the whole; then take your other ingredients 
 inthe lear and garnilh over your fowl, and the reft with 
 your Ariichokes,Marrow, Piftaches,and Cheitnuts over 
 all, then addalicrle drawn Furter, and che juice of two 
 ‘or three Lemons to your lear, and pour itoverall, gai~ 
 pith it with Lemonand Bay-leavesfry ed, and lend it to 
 ‘she table Lots this dihistor your feeond coke, 
 
 Bea” base , | 
 
 ip Tei Aa RAN es J ami Ne 
 i oS ee 
 *; 1. 
 
 yea’ 
 tf 
 
 ‘ 
 

 
 ‘4s faid inthe Chryftal Jelly; boy! them in three gallons)" 
 of fair water, till’ Gx quarts be wafted ; thet ftrain ii{! 
 into an earthen pan, let it cool’, and being cold pare che}?! 
 bottom, and take off he fat on thé cop alfo, then diff 
 folve it again into broth, and divide it into four equal! 
 parts, put it into four feveral i rel as will concain|" 
 -fivé pints each pipkin, putin a little faffron into one}! 
 
 of them; into another-Churcenela bear with Album |” 
 
 into another Turnfole, ard the other his own naturall! 
 white, alfo to every pipkin a quart ofwhite Wine,and) 
 the juice of two Lemonis ; then alfo to the white Jelly.) 
 one race of Ginger pared andfliced, and three bladesof 
  fargeMace; tothe red jelly, wo Nutmegs, as much} 
 in quantity of Cinamon; alfo asmuch Ginger to hell 
 Turnfole; put alfo the fame quantity; with a few whole|| 
 Cloves, then tothe amber or yellow colour, the fame}! 
 {pices and quantity ; then have eighteen whites of Eggs, |) 
 and beat themwith{ix pound of double refined Sugar,|! 
 beaten {mall and ftirred together, in a great Tray or}! 
 Bafon witha Rolling-pin, divide it into four parts into) 
 the four pipkins, and ftir it co your Jelly, broth, fpice ,} 
 and wine :’ being well mixed cogether witha little Musk || 
 and Ambergreafe : then have new bags, wath them firft 
 in warm water, and then incold, w1ing themdry, and |} 
 being ready ftrung with pack-thread, and fticks , hang |}! 
 them on a {pit by the fire, from any duft, and fer new ] 
 ‘earthen pans under them, being well feafoned with boy- || 
 ling liquor : Then again fet on your Jelly on a fine |} 
 Chartoal fire, and let ititew foftly the {pace ofan hour, 
 » or almoft; chen make it boy! up a little, and take it off : 
 beingfgmewhar-cold, runic through the bag twice or 
 thrice, or bur once if it be very clear: into the bags of 
 *) — - colours 
 
 
 

 
 \ 
 
 . Rare: ice ; aii he 
 ‘olours putin a fprig of Rofemary , keep it for your 
 afe in thofe pans, difh it as you fee good, ee cat _ 
 what mould you pleafe : Asfor example, thefe, Scollop 
 hells, Cockle fhells, Egg thells, half Lemon or Lemon- 
 
 , iy 
 mee” 
 ¢ F 
 
 _ 
 
 sec], Wilks, or Winkle fhells,Mufcle thells,or moulded 
 
 out of a Butter fquirt : or ferve it ona great difh and 
 
 Ne AAS ah a IG kas tie, ene ae. i eh 
 
 late, one quarter of white, another of red, anotherof _ 
 
 yellow, thefourth of another colour , and about the 
 ides of the difh Oranges in quarters of Jelly , inthe 
 middle awhole Lemon full of Jelly finely carved, or caft 
 
 put of a Wooden or Tinmould, or run it into littl © 
 
 round glaffes, four orfive inadifh, or filver trencher 
 plates, or glafstrencher plates, 
 
 To bake. Apricocks green. 
 
 rT Ake young green Apricocks, fo tender that you - 
 
 may thruft a pin through the ftone,fcald and fcrape 
 the outlide, oft putting them in water as youpeel them, 
 ill your Tart be ready, then dry and filthe Tart with 
 them, and lay on gaod ftore of fine Sugar, clofe it, and 
 bake ir, fcrapeonSugar , and ferveitup. : before you 
 clofe it, curyour lid in branches, or works,that it may 
 look fomewhat open, and it willlookthe greener, 
 
 ie To make an Oatmeal Pudding. 
 
 oee Oatmeal in warm Milk three or four hours, 
 
 then ftrain forme bloodinto it of fifh or flefh, mix 
 it with Cream, and add roir fuer minced {mall , {weet 
 herbs chopped fine,as Time, Parflee, Spinnage,Succory, 
 Endive, Straw-berry-leaves , Violet-leaves, Pepper, 
 Cloves, Mace, fat Beef fuer, and four Eggs, mingle all 
 together,and fo bake it. 
 
 | To make an Oatmeal Pudding boyled. 
 i% Ake the biggeft Oatmeal mince what herbs you like 
 
 belt, and mix with ir, fafon icwith Pepper and - 
 i 8 ' 
 
 ? ci Si rr Sais! 
 

 
 
 
 
 
 
 
 
 
 
 
 
 — deand fendit up. 
 
 ~~ Oatm 
 
 | themina quart or three pints of good Cream ; then|] 
 the Oatmeal being boyled andcold, have Time, Penny-|, 
 
 good ftore of Hogs fat, and fome Salt, roll it in rolls,) 
 
 
 
 f i Sy a 
 Bay ertar "Ss 
 
 
 
 
 
 “a, ¢ nti we 5 ae C % x” 
 
 1 ae a Se ae Oe Whe wh chew te | 
 eal Puddings, atherwife of fifh or ficfh blood. | 
 T “Ake aquart of whole Oatmeal ,fteep it in warm Milk) 
 “over night, and then drain the groats from it,boy]|. 
 
 royal, Parflee, Spinnage, Savory; Endive, Marjoram ,|! 
 
 Sorrel, Succory,and Strawberry-leaves, of each a little}! 
 
 quantity, chop them fine and putthem to the Oatmeal, |! 
 with fome Fennel-feeds, Pepper, Cloves, Mace,and Salr; | 
 boy]! it ina Napkin, or bake it ina difh, Pye, or Guts |t 
 fometimes of the former of Pudding you may leave out}} 
 fome of the herbs, and add thefe, Penny-royal, Savory, |t 
 Leeks, a good big Onion, Sage, Giager, Nutmeg ,Pep=|i 
 per, Salt, either for fifi or Aefh dayes, with Butter or}! 
 Beef-fuet, boyled, or baked in Difh, Napkin,or Pye. |p 
 
 { . 6 aid ep yak I 
 
 _. To make white Puddings anexcellent way, | 
 
 f A Frer the Hogs humbles are tender boyled’, takel} 
 
 fome of the Lights with the-Heart,and all the flefh|) 
 about them,picking from them all the finewy skins,chen}}! 
 chop the meat as fmall as youcan; and put to ira litle}! 
 of the Liver very finely fearfed ; fome grated Nutmeg, }! 
 
 _ four or five yolks of Eggs, a pint of very good Cream,}! 
 
 two or three fpoonfuls of Sack , Sugar, Cloves, Mace ,|! 
 Nutmeg,Cinamon, Carraway-feed, alittle Rofe-water, 
 
 two hours:before you gato fill tiem in the Guts, and]/ 
 lay the Guts in fteep in Rofe-warertill you fillthem.. 
 a 3 ss aan 
 
 a Bern: US i eae? IM 
 
 To. make an ftalian Puddings == 
 
 : ae - ‘ 2G © dk . VI 
 
 Ake a fine Manchetandcut it in fquare pieces like} 
 Dice , then put to it half a pound of Beef- fuer} 
 ninced {imail,, Railins of the Sun, Cloves, Mace, minced 
 P : a: ae oe Be ee ke 
 eer BEY 
 
 , Wer 
 
an 
 u 
 
 putrogether, cover it with a cloth, and let it work very 
 
 nearthree dayes ,; then when you mean to put it up; 
 skim off all the Barm clean, and put it up into a veflel ; 
 
 bur you mutt not {top it very clofeinthree or four dayes, 
 bur let it have fome vent to work ; when iris clofé top 
 ped, youmuft look oftento it; and havea pegon the - 
 
 top to give irvent , when you hear it make a noife,as 
 
 it will do, or elfe it will break rhe veffel ,fometimes make 
 
 a bag and: put in good itore of fliced Ginger , fome 
 Cloves, and Cinamon, boyled; or not. ea 
 
 How to make Ipocras. 
 
 P Ake of Grains halfadram, take of Cinamon four 
 
 ounces, of Ginger two ounces, of Nutmeg half an 
 ounce, of Cloves, Mace, of each a quarter of an ounce ; 
 bruife all thefe well ina Morter, and infufe them in a 
 
 gallon of white Wine; four or five dayes,the veffel being . 
 
 clofe ftepr, then putto ita pound and halt of Sugar; 
 when the Sugaris diffolyed, put to it halfa pint of Role- 
 wa a 
 
 
 
 oh 7 ia : 
 2 Pitt a hy + 
 
 Pm yes a eRe mh . 
 * ee Selby ge,’ 8 hel ‘Y ube Men. 
 ry A Bet ig " ee Aone 
 
 
 
 water, . 
 
 % owl ; 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ise nt wy aN C HAS y 
 ae He ew Run let, if you purpe: C1 it; orl} 
 You {pend it prefently, you may put iti into certain n pots) q 
 
 for pei il aes * i : 
 
 << wh? ate 74 + 
 
 0 jelly Libjfers, Cranif, ¢ 
 
 Mey . : Poe e ber FY pane a al AG ed 
 | ee Tench and. fplit him: fromthe. he ead to a in 
 | Bo tail, taking out the gills, and wath him in four pj 
 Ms on | re waters very. clean from the bloods fet as muchy 
 ee Waters on, as will conveniently. cover, him, » inva broadly, 
 ja prefling him down with a dither plate, Tet yout), 
 
 x be. feafoned with, Sale, Wine Vinegar, Cloves:hi 
 
 Nite, Ginger quartered Nutmeg, five or fix Bay-leaves, ly 
 afaggor of {weet herbs bound up together. {obferyero}y 
 fet, your liquor boyl with the: fore-mentioned ingre+)y 
 ee. dicnts, before you put in your Tench) it being boyied jy 
 > take it up, and wath off all the loofedcales; then ftrain| én 
 | the liquor through. your Jelly bag ; and» put to it a} ahi 
 _ piece of. Izing-glafs ; being firft watht and. fleept forth 
 
 ihat purpofe ; boyl it very cleanly,,and run it through; 
 a. jelly, bag again then having your fhell fifh, lay thera}, 
 in a clean difh, the Lobfters being cut in flieus; 5 and the} 
 Crawfith, Prawnes and Shrimps whole, run this Jelly | 
 over, them ; ; youmay make ree of divers Prise 
 to -garaith your qth 465 w a Ab: Haas piace 
 
 ap eae Crib. he iat and 
 
 es (Our Crabs being ¢ boyled, take the meat out wy she f 
 c . bodies of bar rele and fave the. great claws and the f 
 . rks Il legs whole to garni your dihh ; ftrain the meat} 
 Be ER joins, Classy wine, grated. Bread, Ve a r 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ne 
 
 
 
 her a Sadan be fian hour yona. foft cee ina Pipkin shi 
 ae veing ftewed alinott dr y, putin fome drawn Butter, ' 
 the ROG ofan k 8. a gente ‘pings 3 ‘with a jn - | 
 
 ¥, 
 ‘ z iyi 
 Weeahe ty ew ay j Pile t mY Ww 
 ti Nahe Res ie $ % i Ke ¥ 7 as 
 

 
 
 
 
 
 e if 5 
 
 jem; put the meatinto the fhells and ferve 
 Puncher yi Ree ote 
 : To force Crabs. 
 
 eRe 
 Cio Bee ere eg 
 
 
 
 
 
 ‘Ake fo many Crabs as you pleafe , take the meat 
 
 "out of the claws ,, and mixit with the meat ofthe 
 ody, the skin and firings thereof pick out ; thefi take 
 
 ome Pine-apples Piftaches , arid’ Artichoke bottoms 
 ainced with the body of an Eele halfboyled bur nor ve- 
 
 y fmall, with the meat of the claws before you mix it, 
 salfo a handful of Oyfters ; put to it a little grated — 
 Aanchet, Nutmeg, Cinamon, Ginger, and Salt, with. 
 
 Lemon cut fn dice , with the yolks of two ot’ three 
 aw Eggs, and a quarter ofa pound of Butter in fimall 
 
 its, make up thisinto a reafonable ftiff force meat, 
 
 ndforce your fhells, make the reft into fmall balls , and 
 ut them intoa deep tin dif, and bake them gently in’ 
 
 n Oven; ler your meat in your fhells be avery tender’ 
 
 neat; when they come outofthe Oyen, add to them 
 
 ome drawn Butter, andthe juice of Oranges andLe- - 
 nons, difhthem with your forced balls round about | 
 hem, {tick them full of picked fprigs of Pafteabout four 
 nches long, and ftick upon your fprigs fryed Oyfters , 
 
 o fend them for fecond courfe. 
 
 i 
 
 To make water Leach. 
 
 ret a pound of {weet Almonds , blanch them in 
 blood-warm water, and throw them into cold wa- 
 
 er; beatthem ina Morter with Rofe-water, and when — 
 
 hey are beaten to an Almond Pafte , put a pint of Rofe- 
 water more to them, anda pottle of fair {pring water, 
 ind about aquart or more of Rhenifh wine : fet thefe 
 
 ogether in askillet ona heap of Charcoals, then*add — 
 
 jo 1t about half a pound of Iinglafs,being before pulled 
 
 let 
 
 
 
 read 
 
 eee eles 1 ns 
 
 e whole Cinamon, large Mace, - 
 
 
 
 erie 
 

 
 
 
 
 
 ott pi it) 
 a ane oh eine ry ‘anda lene Oyl of Cinamon,|! 
 Nutmeg, Clovesand Mace, with a grain of Musk tyed : 
 "up, then fet it on the fire again, you may take out, 
 ‘fome in afaucer to try its ftrength , if irbe too ftrong,| 
 you mutt add Rhenifh wine, iftoo weak, boyli it longer), 
 with Ifinglafs ; ; you may add alfo fome juice: of Lemons; 
 firainit again whenit is boyled oer it into 0 what | 
 colours youpleafe. | Pee y |; 
 To make a boyled Padding. eis | 
 
 a 
 
 
 
 
 
 
 
 
 
 
 
 a) ay ; 
 a ta 
 f 
 
 
 
 
 
 
 “Ake two grated penny loaves, and as aie flout " 
 SL. dryedinan Oven, feafon irwith Cinamon Cloves, 
 Mace, Nutmeg and Salt ; put to itfour Eggs, cafting) 
 “away two of the whites , temper it with {weet cream | 
 _ puttoit a handful or two of Raifins, as many ¢ Currans., 
 
 ~ with about half a pound of Beef fuet minced very fmall; i 
 ‘Jet it not be fo thin; that the Raifins and Currans fall tc 4 
 the bottom;fo wath over a double cloth with Butter;and}, 
 
 put it into a bafon of skillec ; gather ir together ,-and| 
 . tyeitclofe, only giveir a little liberty to rife, ler yout 
 water boy] before you put it in. | 
 
 \ a y $ y 
 
 Anétber way. 
 
 «fi Tate a pint and half of Cream; and boy! i it ie with ; 
 te fome beaten Cinamonand Nutmeg ; ; and when it ss) 
 Sy cold,beat to it fix : Eggs, cafting away.the whites of three, ; 
  feafon i it with Sugar, Rofe-water and Sale; then cut} 
 two penny loaves in fippets, and butter over 4 cloth as} 
 before, and pur it in a bafon, fpread the fippets all over} 
 the Botton of your bafon,asalfo the fides,that the cloth 
 “may not be perceived : then {trow ona handful of min- 
 ced Marrow, and Dates not very fimall, then pour a la 
 dleful of Cream or two all over,and lay i itover with fip- 
 Peis against then ay a handful of Marrow ; and Dates 4 as 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 F) 
 
 4 
 
 
 

 
 * * 
 
 A baked Pudding after the Italian fafhion, correéke , vine 
 
 [ Ake a penny white loaf or two,and cutit in the man- 
 * nerof dice ; put to ithalf.a pound of Beef fuec . — 
 
 ninced fmall, halfa pound of Raifins of the Sun ftoned, 
 little Sugar, fix fliced Dates , a grain of Musk, the 
 
 Aarrow of two bones , feafon it with Cloves, Mace, - 
 Jutmeg, Salt and Rofe-water , then beat three Eggs 
 
 ith about halfa pint of Cream , and put it to your 
 read and other ingredients, and ftir ir together foftly 
 hat yon break not the bread, nor Marrow : then 
 
 ice fome thin pieces of Apple into the boftom of _ 
 our difh, that you bake it in, and put your Pudding ~ 
 
 hereon ; bake it inan oven not fo hot as for Manchet : 
 then irs enough, ftick ic with Cittern,and ftrow it with 
 
 To blanch Manchet in a frying-P an. 
 
 [ Ake twelve Eggs, cafting by the whites of fix, beat 
 them in three quarters ofa pint of Cream - putto 
 
 -almoft a penny Manchet grated, a little Sugar,Cloves, . 
 
 face, Nutmeg, and a little Rofe-water, beat all thefe, 
 ogether, andfry it in fweer Butter, as youfry a Tan- 
 ie; whenit is fryed, wath it over witha little Sack,and 
 he juice ofa Lemon, then turnit out ona Plate,dilh ir, 
 ctape on Sugar, and fend it up. : 
 Bees st) as) Another way. ee 
 
 \ Rate, four Manchets, and put themin a difh 
 HE withfix Eggs,two quarts of Cream,Cloves,Mace, 
 ofe-water,Salt, Sugar, with a handful or two of Cur-. 
 . es say 
 
 ara 5 
 ae 
 1 2S PPS oS eee Pe ae Pe 
 
 
 
 an anda pound of Beef fuet minced with a pane. | 
 
 
 

 
 
 
 
 
 
 
 ~ 
 
 "fal of Dates fliced, all manner of good fweet herbs min=|_ 
 ee ced 2 and atnped with: a handful of pos ftrain out 
 the juice of them,add thereunto Cinamon and Nutmeg, 
 . bear all thefe ‘together , put. Butter in your difh|: 
 - with fippets thereon , fo Pet, veut: siete a 
 and bake it. ae | ae 
 
 
 
 anda pint of Oyjters , with their liquor and ‘a little 
 
 tle grofs Pepper, boyl all thefe by themfelves » wher 
 
 
 
 
 
 
 
 
 
 
 
 te ‘ a boyl Pigeon the French Fafa. : ‘ ol ' 
 "T Ake your Pigeons, fet and lard ‘them , “put ‘aon i 
 * into a Pipkin'with fo much ftrong broth as hig § 
 
 ~coverthem; whenthey are {cummed , put to them alt! 
 faggot of {weet herbs, fome large Mace, a handful of ite 
 Capers, and Raifins of the Sun fhred fall , " fix.quar- |i 
 
 tered Dates, a piece of Bucter, withthe yolks of three|( 
 
 hard Eggs minced, with a handful of Grapes or Bar-|tt 
 
 berries,then beat two yolks:of raw Eggs, with Verjuice|t( 
 
 mand fore of your broth, a ladle of dtawn Butter, and alll 
 grated Nutmeg : fo dithit on tye and 8 it round wt 
 | with flicesof Bacon. re bi 
 
 oie ery Mullet or 7 Pike vit orf, i 
 
 “Reda if fact herbs , make your water geet “tye(o i 
 your Mullet or Pike ina fair cloth, and put him in your}: 
 
 Hoyling liquor , with a pint of white wine Vinegar. oy 
 
 let your fifth boylleifurely until it fwim, take the rive : 
 i 
 
 White wine, three or four blades of Mace, and-a lit-}in 
 
 they are enough, train the yolks of three or four Egg: 
 with halfa pint of Sack; add.ta it a ladleful of drawr 
 Butter, then difh up your fith onfippets, pour on yout} 
 broth and Oyfters all over, you may add roafted Chef. 
 ‘nuts dnd Piftaches,fo garnith tt over \ with fryed Oyfters 
 ‘ftick it with Toafts and Bay-leaves; 3 and ftrow | ill over} 
 your difh hard [Eggs minced. ie a ee ee 
 

 
 a 
 cales, as whole as you can onthem , fet on your pan 
 vith fair water, and abouta quart of Vinegar , a fag- 
 Oo: two. of fweetherbs , half adozen cloves of Gar- 
 ick, fliced Ginger, large Mace , and qhartered Nut. 
 negs, and a handful and half of Salt, witha Lemon or | 
 wo cutin flices, when your pan boyls, put in your 
 Carps upon your falfe bortom , and whilft they boyl, 
 make your fawce after thismanner : takethe‘ body of 
 1 Crab or two, and put itintoa deep difh, put toit the 
 blood of your Carp and Claret wine / before named} 
 with two or three Anchovies, alittle Time and Fennel 
 minced exceeding fmall, fome Oytter-liquor, Vinegar 
 and Salt, and halfa dozen Oyfters minced ; fet this few 
 up all together, and be ready with your Carp ; if ir be 
 thick, you may add Claret wine, or gravy, if non¢be 
 offended , whenitis enough, grate a Nutmeg into it , 
 and beat it up with the yolk ofan Egg,and a little drawn» 
 Butter, and put it into halfa dozen large Saweers , it 
 ought to be bur little thinner than Muftard ; then take - 
 up your Carpsbeing quick boyled, and difh them ona 
 large Difh aad Plate, garnifh the brims thereof, and 
 underneath with Fennel; Flowers, or Orange peel 
 minced, ‘garnifh your Carps with Oyfters tryed. up “in 
 Eggs, and put your Saweers on your dilh round your 
 Carps, and ferve it up. 3 
 
 Another way toboyl a difhof great Flowsders: 
 
 V ] Hen your Flownders are drawn,fcorch them on 
 WV Y athe black fide very thick, and put them intoa 
 es a eats °F eat Beth ese 
 he a. ee SY octte preat 
 
 1 
 ye » * 
 
 
 
 
 

 
 4 ee. ‘aa in vgiis Peat on ‘your alle fg eak He 
 oe with their white f des downwards ; they: will be boyled 
 “with abour a dozen walms; take them up, difh them ito 
 a large dih on fippets, with the black fide upwards,and fe 
 pour on drawn Butter allover them, grating on a Nut-|ii 
 meg, and fcruife ina Lemmon or two, fo aes it with fy 
 -Lemonand fend dup... eo eae age ele t 
 
 oS cn ° To make a Hal of Panividges or r Capone. as 
 
 ‘Ake twelve Partridges and roft them,and being anid t 
 
 mince them very fine, the brawrs and wings, and |r 
 
 leave the legs and rumps whole, (to be carbonadoed)|I! 
 
 then put fome ftrong Mutton broth to them, or good |C 
 
 Mutton gravy, grated Nutmeg, a great Onion.or two, |\ 
 fome Piftaches, Chefnurs and Salr, then ftew them in 
 a large. earthen Pipkin, or Sawce-pan , ftew the rumps 
 and legs by themfelvesin {trong broth in another Pip- 
 
 _ kin, then havea fine clean difh , then take fome light 
 
 - French bread chipt, and cover the bottom of your difh, | 
 and when you go to difh yourHafh,fteep the bread with 
 forme Mutton broth, or good Mutton gravy ; then pour 
 _the Hath onthe fleeped bread , Jay the legs and the 
 ' rumps onthe Hath, with fome fryed Oyfters, Piftaches, 
 ~~ Chefnuts, fliced Lemon ,and Lemon-peel, yolks of Eggs 
 ftrained with the j juice of Or ange , and beaten Buiter 
 _beat together, and‘run over all ; garnifh your difh with 
 carved Oranges, Lemons, fryed Oyfters, Chefnuts and 
 
 Piftaches , thus yon may | Hafh any kind of fowl. whether 
 > Water or land. 
 
 
 
 Sz 
 
 
 
 
 
 A rare Frig cee 
 
 Ake fix Pigeons, and as many lehauaceiestoepies! ‘bee 
 | _ ing clean drawed fcald and trufs chem, head and all 
 -. on, then fer them, cand have fome ~Lambftones and 
 Pe die. ie ee ih Bs sind 
 
 
 
 

 
 % 
 
 [weet-breads blanched , parbo 
 
 1 
 
 moft of the fweet-breads Houred, bave 
 
 
 
 led, and fliced , 
 alfo fome Sp 
 
 
 
 of wo hard eggs, Piltaches, the Marrow of fix Marrow- 
 
 bones , half the Marrow fryed green, and white bat- 
 cer, let ic be kept warm till it. be almoft dinner 
 
 time , then have a clean frying-pan, and fry the 
 
 fowl with {weet Butter , being finely fryed, put out . 
 che Butter, and pur to them fome croaft. Mutton- 
 Gravy , fome large fryed Oyfters, and fome Salt; 
 then put in the hard yolks of eggs, and the reft of. 
 the fweet-breads that are not fryed, the Piftaches,Spar-. 
 ragrafs, and half the Marrow, thenftew them well in | 
 
 the frying-pan, with fome grated Nutmeg, Pepper, (4 
 
 of eggs diffolved in a dith withGrape-Verjuice,or wine- 
 
 vinegar, anda little beaten Mace, and put irtothe Frig- 
 gafy , then have fomedlices of light bread in atair large  ~ 
 dith fet oncoals, with fome good Mutton-Gravy, then 
 give the Friggafy two or three walms. on the fire, and — 
 pour it upon the fops in your difhsgarnifhit withfryed 
 {weet-breads,fryed Oytters fryed Marrow, fryed Pifts- 
 
 Lemons, 
 
 f 
 
 " & Ake the Carbolion for the Bisk, of fome Jacks or 
 
 fmall Carps, boyled in half White-wine and fair 
 
 {pring-water , fome Cloves, Salt, and-Mace,boylit down 
 toa jelly, itrainir, and keep it warm for to fcald the 
 Bisk ; then take four Carps, four Tenckes, four Perches, 
 ‘two Pikes, two Eeles flayed and drawn,the Carps being 
 fcalded, drawn and cut in quarters,the Tenches {calded 
 and left whole, alfo the Perches and the Pikes all finely. 
 
 ‘{ealded, cleanfed and cut in tweive pieces, three of each” 
 
 fide, then pur them into a large ftew-pan, with three 
 on ee po ee guarts 
 
 
 
 item 2 Ue AN RRA S's? pak » Nh 
 
 Clove or two of Garlick if you pleate) a little White. 
 
 Tomake a Bisk of ciel and other feveral fifh. i, 
 
 € 
 
 Fe it 
 ragrafs ready ; cut off the tops an inchlong; theyolks — 
 
 wine, and Jet them be well ftewed ; then iavetenyolks — 
 
 ches, fliced Almonds, and the juice of two or three 
 
 pis 
 ite 
 
 
 

 
 
 
 steat Onions 
 of cheit own 
 
 
 
 tl ~~ eee es =~ os wee’ CFF oo OS? Lae, 
 

 
 
 
 
 
 
 
 
 Oranges, © 
 Rg Ss ean ae 
 
 ear thatwa 
 Butter, 
 
 
 
 
 
 2 ERS. 
 ah: eis 
 
 
 
 
 
 
 
 
 
 
 
 “wine, aquartern of Sugar, fome grated Nutmeg, and ~ 
 Salt, beat them together with the juice of an Orange, 
 and putto them a little Musk, ornone , fet them over | 
 
 - é 
 
 
 
 
 sthick, but not too much, ferve them, with ‘fcraping © 
 ‘Sugar, being putina clean warmdifh, on fine toafts of 
 “Mancher, foaked in juice of Orange, ot Sugar, or in 
 Claret, Sugar,.or W hire-wine, and fhake the eggs with 
 Orange Combis, or Muskadines, Red and White, 
 
 ies » To drefs Eggs in the Portugal fafhion. . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 SD well'inadith, put to them fome Musk and Rofe- 
 water, made of fine fugar, boyled thick in a,clean 
 
 _ ing finely ftewed, dilh rhemona French plate,in a clean 
 
 "ger, Other wayes, take twenty yolks of eggs, or a5 
 many whites, put them feverally into two difhes ; take 
 
 ~ yal skillers; with halfa pound a piece of double refined 
  fugar, anda litrle Musk, and Ambe:-greafe, bound up 
 
 ‘clofeinafine rag, fet themva ftewing on a foft fire 
 _ till chey are enough on both fides; then cifh them oma 
 plate, and {hake them with preferved Piftaches, Muska> 
 ss, white and red, and green Citron fliced , put 
 
 wt NN ee oar i } 
 , i fw 
 
 es 
 
 
 
 
 
 
 
 
 a nt AI 0 dre{s Eggsin the Spaniffafhion. pe 
 
 é 
 
 “Ake twenty eggs frefh and new, and ftrain them 
 bis with a quarter of a pint of Sack,Claret, or White- Bee 
 
 “the fire, and {tir themcontinually, till’ they bea litle 
 
 ; ie the yolks oftwenty eggs, and beat themvery 
 
 "skillet, putin theeggs and ftew chem on a foft fire; bes 
 - dith, ferapeon fugar, and trim the difh with your fine 
 
 outthe Cocks treads, andbearthem feverally for the — 
 fpace'of an hour ; then have a firrup made intwo feve- 
 
 WntQ 
 
 
 
 
 
 
 
 
 
 
 
 oR 
 
 
 
 
 
 
 
 
 
 Ei 
 # d ’ 
 
 
 
 
 ae 
 oT 
 
 a 
 
 ef 
 

 
 
 
 
 of ‘Soimage 
 
 nice. 
 
 
 
 
 
 
 
 
 7x & 
 
 
 
 Ts ae Fags Galed 3 tn F ci, Ala Agente, 
 is the Proteftant WAY. Ae a 4 | 
 
 ee Bt ewenty eggs, beat them together’ and put to | 
 @ ) cthemthe pure Gravy of aleg of Mutton, or the. 
 Gravy of roalt Beef, ftir and beat them well together, |; 
 over a Chaffindith of ‘coals with a little falt: add to them 
 - alfo juice of Orange and Lemon,or grape Verjuice, then..| 
 put infome Mufhrooms well boyled and feafoned ; Ob- 
  ferve,as foon as your eggs be well mixed with the Gravy 
 and other Ingredients, then take off the fire, keeping 
 them covered awhile, then ferve them with grated N Dit 
 ae meg over them. ~ at ae : 
 
 bali et 
 
 To drefs Eggs in fae obs a Tanfe ie 
 
 TT Ake twenty yolks of eggs, and ftrain them on flesh: 
 
 dayes, with about halfa pint of Gravy , on ‘fith- 
 _dayes with Cream and Milk “add falt and four Macka- 
 - roons {mall grated, as much Bisket, fome Rofe-water,a 
 . Tittle Sack or Claret,and a quarter ofa pound of Sugar, 
 > put thefe things to them, with a piece of Butter as big as 
 a Walnut, and ferthem on a Chaffin- difh, with fome 
 -preferved Citron, or Lemon grated, or cut in fmall pie. 
 ces, or little birs,and fome pounded Piftaches, being well 
 buttered, difh it on a plate,and brown it with a hot fire- 
 fhovel ; . ftrow ¢ on fine Sugar, and thick i it wich prefery ed 
 maage in thin flices. 
 
 To drofs Peach Eggs. ut ie 
 
 TP ateadozs ofnew laid eges, andthe meat of four’ 
 
 or five Partridges, or any roaft Poultry, mince it” 
 : as {mall as you can ;,and feafon it with a few beaten 
 ' \ Cloves, Mace ,and Nutmeg; put them into a difh, v ith 
 Bae fey Seg of two seal ee Mutton oe : Bish twoor 
 Lg Ne 2 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 pide. Sees z : dee a : ih [4 
 hree Anchovies diffolved , then fet it a ftewing on a 
 “haffin-dith of coals, being half ftewed, as it boyls, put 
 
 
 
 
 inthe eggsoneby one, andas you break them, purby 
 
 moft of the whites, and with oneend of youregg-fhell, 
 put in the yolks round in order, amongft the meat ; ler 
 them ftew till the eggs be enough, then put in a little. 
 
 grated Nutmeg, and the juice of rwo Oranges, put not 
 inthe feeds, wipe your difh , garnifh it with four or 
 
 five whole Onions, boyled and broyled. 
 
 ge » rier 
 
 |  Tobutter Eggs upon Toafts. 
 *T Ake’ twenty eggs, beat them ina dith with fome 
 “~ falt, and put Butter to them, then have two large 
 rolls or fine Manchets, cut them intoatts, and coaft chem: 
 againftthe fire, with a pound of fine {weet Butter,being 
 finely buttered, lay the toafts in a fair clean difh, put 
 
 the eggs op thetoafts, and garnifh your difh with Pep- _ 
 
 per and Salt, otherwayes half boyl them in, the fhells, 
 
 then butter them, and ferve them on toal's, or toafts 
 
 abourthem : Tothefeeggs, fometimes ufe Musk and 
 Ambergreafe, and no Pepper. Je 
 
 An excellent way to Burter Eggs. 
 
 Rei ivouy yolks ofnew laid or freth eggs ; pur - . 
 
 them into adifh withas many. {poonfuls of Jelly, 
 or Mutton Gravy.without fat, putto ic a quarter of a 
 
 
 
 
 
 pound of Sugar , two ounces of preferved Lemon-pill, | 
 
 either grated or cut in thin flices,or very little bits with - 
 
 fome falt, and four fpoonfuls of Rofe-water, ftir them 
 together on the coals, and being buttered, difh them; 
 
 put fome Musk on them,with fome fine Sugar ;you may, 
 
 eat thefe eggs cold; as well as hor,witha litle Cinamon 
 water,or withour.Orherwayes, drefs them with Claret- 
 wine, Sack, or juice of Oranges, Nutmeg, fine Sugar,and 
 
 alittle Salt,beat them well together ina fine clean difh, | 
 
 > 
 
 ro i : ~ 
 
 EN Lac age a Seat alee a ak as 
 ea ee, ae |e b oe ee j 
 
 .> eee aa hale ede a. ae fam ee ae 
 
 with carved fippets and candid Piftaches finck in them. 
 a? ep Bae ELS 6 gee Te 
 

 
 ie apie iron ; ‘thes take three pints an ab ene nt | 
 curds, made of new milk, prefled exceeding dry from } 
 the whey , purto them aboyt twelve yolks of epgs, and | 
 three whites, one pint of thick Cream, a pound of fine | 
 -- Sugar, fome Nutmeg and Cinamon beguek exceeding , 
 - fmall, orherwayes oy! of the fame; three fpoohfuls of | 
 ° Rofe-water, and as much or more of Sack » beat all | 
 thefe together , by adding a pound lof fweet Butter | 
 melted, and fo much grated Naples bisker or Macka- | 
 roons, as will bring it intofucha body jthar when you 4 
 lay it with your fpoon on your fheets of pafte, ic will | 
 not fo run abroad, asto beat downthe fides; “fill your 
 fheers with three or four fpoonfulsoficach, or at your 
 -pleafure, raife them and clofe them at the corners, and | 
 give them a quarter of an heurs baking in a gentle { 
 Oven, yeu may infufe'Musk or Ambergreafe in them 
 if you pleafe; if this be too thin, fo: thar it will run 
 abroad, fevit ona heap of Charcoals, and harden’ vit ; | 
 -) buralwayes keep it firing, for it r mutt be cold before | 
 eA Laccpvepateaens wee bone’ 22), ET ee | 
 
 és , es “pe 4 er g ae taal | ; 
 
 pac two quarts of fweet Creain, and infafe a Nats | 
 Smeg or two cut in pieces, two or three fticks of | 
 . Cinsmon, and blades of large Mace, fer it for fome'time | 
 
  uponthe coals, but boy! not your Creani at all, then | 
 take fourteen eggs, caiting by ten whites, and beat them | 
 yg toyoue C reat pie patiay.” then rua it ae I 
 
 ar w i iraler, 
 i hie rae, i The my 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 olour fome | 
 salt, your Coffins are ufually after the manner of high 
 ups, about four or five inches high ; fome bake them in 
 
 ¥ 
 
 liced Citron, ‘an 
 
 nd foferve them up. 
 
 o 
 4 
 
 _ Howto make a congealed meat, tabe eaten cald.. 
 
 : Akea Calves head. and parboy! it, then cut off A 
 meat from the bones and mince it fmall, feafon ic 
 vith minced Sage, Time and other {weet herbs,and fome 
 
 nion with them, as alfo beaten Pepper, Cloves,Mace, 
 Nutmeg, Anchovies, minced, and a reafonable quantity 
 f Salt; thentake a narrow pot or pitcher fomethin 
 
 igh and f{mall, and pur in two handfuls of the meat inte — 
 he bottom of the por, then ftrow in. a little Bacon 
 hereon cut indice, then put in two handfuls more, as. 
 
 Ifo :mince Bacon thereon, till all the minced Calves. 
 lead isinthe pot; cram it in hard, and ftop-the por 
 vitha cork andacloth, and let it boyl in a pot up to 
 he neck, forthe {pace of fixor feven hours, then take 
 t off, let ir itand till it is cold, and then break the por, 
 
 ind the congealed colour will be fitting tobe fenttothe = 
 
 Fable whole,or to be fliced forth for fecond courfe,thus 
 
 nay youdo Calves-feer, or Cow-heels , feafon it high 
 
 vith minced herbs, Sale, Spice and Bacon. 
 Floyg to conveal A Turkey or Capon. “a 
 PyArboylcither, and rake the Heth from the bones and 
 
 » mince te, the blackeft ficth by ir felf,, and the whi- 
 
 ell by it felf , rhentakea great Onion, alittle Horfe. 
 
 A ae = ” " ¥ SS ee Y * j 
 RE PTE eR i ae a oe 
 
 Coe aa Ores . 45 ee or 
 ittle cups of Chainie, about eight, ten, or twelve ina. 
 
 5 0 L ” | 
 youmay: 
 
 ith patos ae may ftick your white ones with a 
 d your coloured with fliced Almonds, 
 
 
 
 
 
 
 
 
 
 
 i 
 

 
 
 
 : Seca another Fer ‘then puta handful o or more ine 
 
 _ break your por, and. it will be ina coller ; you may 
 
 three little collers ata Feaft;thefe kind of meats engl to} 
 
 ‘ anda handful of minced Marrow, if not Beef-fuer, add 
 Salt, then let your pan be hor with clarified Butter or 
 fweer fuer, then drop it in by {poonfuls; and when they 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ins 
 to a Pitcher or narrow Pot , as aforefaid , then pur a 
 handful of the black flefh on #5 nik then, se whitey 
 
 oer + Fi 
 
 ‘two ounces of arbi eer to. the confauing a of | 
 half a.pinrthereof, ftrainit into the Porto your afore-| 
 faid ingredients,and ftop it clofe with a cork anda cloth, 
 and boyl it ina porofwater, your Pitcher ftanding up 
 to the neck, for the {pace of fixhours ; when it is cold, 
 
 fllice it,, or ferveit whole ina coller, af you havethree| 
 little pots, you may divide it in thr ec, and fo ferveit in 
 
 be feafoned high. tide ie : Jia 
 How to make [mall Pidideke to i for op cores ‘ 
 
 Akeone pint of four, and as much grated breat 
 eight eggs, caftaway the whites of five ther ef 
 beat it roa thick batter, with Cream , Rofe-water and 
 Sack, feafon it with beaten Cinamon, Ginger, Nutmeg 
 and Mace, puttoit a handful of parboyled. Currans , 
 
 are fryed on both fides, difh them up ona dith and 
 plate, and f{crape on Sugar; yqu may He of 
 Sugar t to the batter. 3 obama 
 

 
 
 rolks of eighteen ‘Eggs , and half a pound. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Poudar. 
 Ti beat. all thefe together for a ‘good: {pace 
 hen put in.as much flour as will make it fo thick as 
 
 
 
 ind fry them with clarified 
 takes will not be, crifp, yet it ds s counted a rare way 
 mongit che Gentry. fs 
 
 ae 
 
 © Another way to make them crip. 
 
 rake the faid ingredients, only put no Sugar into 
 “your batter},and put in but fourteen eggs, caft 
 away the whitesofnine ; let it be as thin asitcanrun, 
 fry them whi and ftrow Sugar onthem when you fend 
 yaa up. : 
 
 How to fr a leg, betait or neck of Lae 
 
 Bo your Lamb and parboyl it, then flice it inthin 
 pieces, and take about fix yolks of eggs, put to 
 them Time, fweet Marjoram, and Parfley minced {mall, 
 inda grated Nutmeg, and a little Mace beaten, add Sale, 
 and beat it all cogether with your yolks; let your. 
 pan be hor with clarified Butter, and dip your flices 
 of Lamb i into your eggs and herbs , and fry i it fofily ; 
 when itis fryed enough on both fides , put in a little 
 White-wine, Gravy, and ftrong Broth, beaten with the: 
 yolks of two eggs, a fliced Nutmeg , the j juice of a 
 Lemon, and fome drawn Butter, thake it till it boyls 
 in your frying-pan, and pour ic into your difh upon 
 fippe:s; if youlove it fweer and. Sharp , add to your, 
 hal ‘agsitt eng Vinegar, inftead "f re 
 rot 
 
 
 
 ifor G chest anid halfa pint ber caeid if kage i 
 
 ; feafon it with beaten Cinamon , Nutmeg Hig 
 
 pay: runthin over the pan, let your pan be hor, 
 | Butter ; this fort of Pan-— 
 
 * 
 
 MW * tying 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 a ae ay Chickens aiid bowl ebb eae enduph ht 
 > then’cur chemin pieces, themtake a good hand=)) 
 a a tul of Parflee fcalded' green, and ‘mince it {mall}; 
 and put it iaro che yolks of eight.eggs, “put to it fome } 
 minced Time and grated Nutmeg, your pan being hot 
 with'clar ified) Butter , dip'4 ‘in your pieces of Chickens \ 
 ~ into ‘fhe gteeh batter ;»and. put them into the frying= | 
 pan, atid- when they-are fryed gently omboth fides, put 
 -_ rothem aLear of White-wine, beaten with three yolks | 
 > OF eggs, and Parflee boyled. green , minced fmall; with | 
 \ a. Lemon cut dice wayes, anda little Sugar and Vine- 
 | r, and keepthem:fhaking in: thepan till they boy ly 
 8 et» put, ‘them intoa dith, and fervethemup upon lip 
 a ye pf s youriay add Goof. berries or Grapes to them in 
 Pe the Summer feafon, and’ in the: ee Skirnets 9 or Pota-' 
 Mae: * COCs over them. aOR jo 
 
 
 
 
 as | 
 
 cute avpint of ithe ae tender: of ino f! sing 
 re preffsd clean from the Whey, put to them. one. 
 handful of flour.,. fix eggs , cafting’ away three 
 whires, alittle Rofe-water, Sack, Cinamon, Nu | 
 Sugar, Salr; and two Pippins minced foal , ‘be 4 
 rogether intoathick battet, “fo. thac ‘it may ‘no un) 
 
 
 
 abyoadsifyou wane wherewithto temper itjadd Crea 
 
 when’ they! are fryed:, {crape on Sugar and fend the: 
 
 _ up's ifithisicurd be made with Sack, as it may as well: 
 .  withRhenner; ve pees make a hope with 
 
 Ps thereof EEUISL eas a fu dope 
 
 , dich 
 
 re er ow sbae rae Red oP Puddig Ei, Why. . $ 
 
 Ue into a quart da whey one pouad ‘of Butter, 
 penny roll cut very thin ia flices, a ftick 
 Ci inaon, 1» fome lar ge Mace, and lecit b 
 

 
 
 
 
 n 
 
 ix eggs, cafkaway. three whites, you may add Almonds 
 yeaten, Dates cutin quarters. ,» Marrow, Sugar, ‘Rofe- 
 vater a and falt butter ; your dith having a sarnifh about | 
 
 brims, it willrakea quarter of an hours ‘baking 5 ; 
 wher you make Sack and Portage, ‘asis taught in my 
 irft Book , you may make ufe of the Whey thereof, ie 
 you make nota Cawdle with i it, as you may go if you 
 a ‘rata < 
 
 fh diy Hox to make ah what to pesmi. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ea 
 
 
 
 
 Ake sbdue? a dozen Pippins , pare them ‘ut 
 | “them, and almoft cover them with water, and. 
 I aot a pound of Sugar, let them boyl on a gentle 
 
 § clofe covered , with a ftick of Cinamon; minced ~ 
 Orange pill, a little Dill-feed beaten, Rofe-water -T, 
 when this iscold and ftiff, make it into a little pally 
 with rich pafte. 
 
 Ho ow to make a boyled meat, a forced I meat 4 difh , c oa: 
 oF pine aroaft meat, and a bakea meat, of ales of Veal, 
 with fome other r fmmall ingredients. 
 
 Irft, for your boyled meat, take a {mall nnidadele of 
 H the faidleg, and about a pound of good middling 
 Bacon, ‘take off the rhine and the infide, ‘and cover both ' 
 in alittle pot with {trong Broth , when it boyls and is 
 feummed; put td it two whole Oriions, and 2 good fag~ 
 
 ‘ot of fweet herbs,a little whole Pepper and large Mace, 
 when i itis almoft boy led, take an handful of spinnages 
 as much Lertice and Parflee, and hack it three or four, 
 times over with a knife, and put it into your Broth and. 
 Meat, add fome minced Time and fweet Marjoram, let 
 hem haye a quarter of an hours boyling, when it ts 
 enough and feafoned with Salr, beat to it the yolks of 
 thre eggs, and difh the Knuckle of Veal on fippets, and 
 | ur the Bacon Vide about, and over it, then pour on 
 
 Beiropitl d ae ; ne your 
 
 
 
 
 
 
 
 
 
 ralf a. qiateter ‘of anode, then cool it, and beat to it : | 
 
 
 
 
 

 
 
 
 
 
 
 ¥Y our ervDs: e 
 i‘? with Lemonand. ferveitup; in the. Winter ou 
 may” make. Barley. br oth of the faid Knbrklew nd leave 
 out rhe*Bacone ie 9. hee! sh shes a 
 Then fplit 3 your. Fillet of. Veal cove by. nis Bone j 
 andiof the finewy: part. make two or three. large Col 
 _ lops,. as broad and as long as half a sheet of white) 
 > paper, , by beating of them thin with a Cleaver ; then. cute ft 
 two difhes of: Collops very thin, and hack them more | 
 thin with the back of a knife,take half thefe ‘Collops, and | it 
 fry. them brown in clatified butter, ‘then putthemintoa | 
 Pipkin with ftrong broth, Claret-wine, Gravy, two An- 
 -chovies, aandful of Oytters, two Onions, a faggot of | 
 fweet herbs or Time minced , ftew them up together, 
 when they are enough,add a grated Nutmeg and drepny | 
 _ -Butrer, anddifhthem up onfippets. 9+” 
 _.... For the roaft Olives, take the other half, ethan Col 
 . Sops being fpread abroad , feafon them with Cloves, | 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ~ 
 
 
 
 Mace, Nurmegand Salr,. then take a good handful of 
 ~. fweet herbs, Parflee and Spinnage, mingled: together 
 with a piece of Beef fuct, the yolks of hard eggs, 
 put to it a handful of Currans, and feafon it wich 
 Cloves, Mace, Nutmeg beaten , “Sale anda little Sue. 
 ©4r; fo put the yolks of four new eggs, and lay pare 
 thereof uponall'the Collops , and roll them up clofe ; 
 
 fo {pit them crofs wayes on a fimall fpic, and let 
 chemroaft witha dith under them, having therein the 
 ~reftofthe herbs, if-any left, pur a little Claret-wine 
 
 } and Vinegar into the faid dith, when your Olives 
 
 ; are roafted:, draw them into the faid dif, and fer 
 “them on a tapitt of coals, and-ler them boyt, then 
 put totbema ladleful of drawn butter , let your fauce 
 be sharp fieeet, by adding a little Sugar, dith then 
 up, and pour the fauce over facial and chk them 
 with Lemon.) © ct ERS OR eae 
 

 
 
 
 
 Ra Aa CARR yg TORR? te! VERN Gp 
 in Cookery. Be, ag yi 
 Thentake the reft ofthe meat undifpofed of, andthe 
 neces that you could not well cut inCollops,& parboy! : 
 t, and minceit with more Beef-fuet than irfelfeontains 
 ‘o,alfo three Pippins,fome Dates, a little Orangado fea- 
 ‘on it with Cloves, Mace, Nutmeg, Cinamon, thentake 
 the*one half of this minced meat, aad add Sugar, Rofe- 
 
 Ite neg 
 
 We 
 
 ar) WE Oe 
 arch sa 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 water, anda handful of Currans thereto , of this meat : 
 nake one dozen of {mall Petetes, abour the bignefs of a : 
 Goofeegs; clofe them and bake them , and when they : 
 
 ‘ 
 
 arébaked, put ro them Verjuice, Sugar, bearenuphor = 
 with the yolk of an egg, fo fcrape on Sugar, and ferve 
 them tothe Table. iat ee Bal RNS, 
 ~ For your forced meat, take the relt of your min- 
 ced mear, and mingle it with a good handful of fweer 
 herbs, Spinnageand Sives, a little Bacon minced, then 
 put a lictlefugar and Vinegar, the yolksofhalfadozen 
 hard eggs, and as many raw eggs, fo make it up into — ! 
 a body very tender, with grated bread, and Jay ir all 
 over your three large Collops, and roll themup clofe, 
 bake theminan Oven, andwhenthey are baked, flice 
 them out into a difh, add Butter, Vinegar and Gravie, + ~ 
 to the liquor thacthey were baked in, for their Lear; fo 
 have you five diflies, boyled, fryed, roalted, baked 
 and forced» } ee 
 | aud Fridayes difh mace with Bale acs 4g a 
 TT Ake a quarter ofa pound of perled Barley, and.boy! © | 
 4 ic until it begins tobreak , then pur it into aCul- 
 lendor, and feron your skillet with other tiquor , and 
 when it boyls, pur ii che Barley again, and lerit boy| 
 tiilict be very foft, chen {train the water fromir, then 
 take alquarter of a pouad of blanched Almondsand bear 
 them in a Morter when they are almott beaten beat your 2 
 Barley wick them, then put to it fome of che faid liguor, | 
 a little Sack, Rofe-water feafon. it ‘with Sugar, - 
 Nurmeg , Ginamen, and boyl them well together 
 “4 3 , 
 
 ee ee 
 3 ag RE eg eke ee! ho. [Es ida a 
 
 pee 'G 
 ie Mic ™, 4 % 
 se. Fe 
 
 
 
 PY. 
 
 
 
 
 ee 5B 
 I Gk 2 Ee 
 
a “ye 
 yf 3 
 ety 
 
 my 
 Ne 
 oA 
 
 i: 
 
 bas Y 
 
 ue { 
 “i 
 
 ge At 
 
 tes 
 
 ee 
 
 sea 86 
 
 
 
 meg, andtry chemof a ‘good yellow cHieks and dith] 
 
 ; with clarified Butter, ;, one their in ee Jels » than fp oon- 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Ak | penny, oaf 
 coin round flices throughout the. loaf 
 “Sack Lape ftrong,Ale on the one fide, thend 
 - pye-plare on. that fide, do fo. to the other fi 
 the yolks of a dozen eggs beaten, feafone t= | 
 _ meg and Cinamon,,dip your toalts thereii is ur:pan} 
 ~ being! hot with clarified Butter spuechem in and fry, them] 
 - brown on beth fides, and difh them up, and, ponron | 
 them Butter, Rofe-water,.¢ and Sack eas sik ft | 
 fcrape on UG ai Shien aoe ae we bite seg be. a aa | | 
 
 Ges ey haat 
 ihe Se © Anather Prd or Tene aif. ies: 
 
 rp kes a pint of flour,’ put to: itthree ee ore ae 2 | 
 
 little Butter, alittle Sugar, -Cinamon beaten, and | 
 Nutmeg graredandmake it intoa {tiff palte with Cream 
 and Rofe-water then roll chem outinco yery thin ropes, 
 and.g3 gige them round your pan, being hot with clarified | 
 ‘Burter: fry them quick away, but burn them not ; take} 
 ‘them upeand-Jec them dry; then. dip them, in. the 
 yolks of eggs, being feafoned with Cinamonand Nut-} 
 
 _ them, ferape on Sugar. y ee ; eed 
 
 A fecond cour le. a difh in ‘the Befinnini fi the: Spring. | 
 
 “Ake of Primrofe-leaves two handfuls, and bay them, 
 
 ~ fernife the water from them, and mince them fmall, 
 ne Pippins, feafon it with Ginamon, put to it, half a 
 handful of dry flour, and the aes of eight eggs, only 
 ,/two whites of ch e fame, mingle ghis rogether, adding a 
 little Sugar, Cream, and Roleswater , your {tuff muft 
 be thick'that ic runot abroad, your pan being hor 
 
Cre ean 
 
 
 
 Pie 
 
 
 
 
 ‘i 
 
 ae Geeta, 
 at in the” yo 
 
 
 
 
 i 
 
 $ Toe four e825... then pour ia ‘your 
 
 tt for a quarter of an hou, you mutt. take, out the 
 whale fpice. saa 
 
 % 4 
 
 % Aig vie tale g a om i bis 4 eas 
 
 en 2a. 
 
 : ; 7 cee excellent vay y han to nh. Eeles. 
 
 ereeee e ¥ 
 
 : the fc« ee th ren raving ong Onion Hin es with 
 16.5 
 
 £igeas 
 
 hee "your Sal age be at ee aa if On, wits Tet 
 
 it broyl fofily ; , for your fatice, takea litle Oyfter lis 
 quer, boyled with Time, ‘Nurme eg and ‘drawn Bane Ha 
 
 otherwife drawn Butter it felf. Rone © 
 
 ¥ i ‘1 
 
 ; x 
 4 
 
 ims ‘ 4 
 
 ; Hawt to buster a difh of eck winks Anche’ es. WT 
 
 : = yReak’ your twenty eggs into your Batter in a dith, 
 _ ab wD as at other times, “and fer them on eek thencaie 
 
 
 
 a4 b 
 7 4 A ‘> a 
 ey : ae On 
 + HES TOS ec Se See ee «4 
 
 Y OS awe 
 
 Cream into. a “difh’ , gatnihed with Pate: 290. the 
 rims, put on your Artichokes; and Marrow, and. ‘bake 
 
 
 

 
 
 
 her || 
 on tes 0 
 
 he i ee « 
 Tate a quarter ofa pound of good) Chile; « or a 
 
 my zant, and grate it,put to it a little; rated bread, 
 afew Caraway feeds beaten, the yolks of as many eggs | 
 as will make it into a {tiff bat tter, fo thatit will not run, | 
 fry it brown in Butter,«and pour on drawn Butter with 
 om etiwine when hey are difhed. : 
 
 ” How to bral ale of Pork, 
 
 Take part of the Fillet and skin it, ‘gndeoul’ it bite thin 
 
 Collops, then hack them thinner with your knife, 
 then take Sage and a little Time: minced exceeding foal, 
 with a little {mall Pepper and Salt,and ftrow over them, 
 chen put them upon your Gridiron, fo ftrow the other 
 fide with your feafoning and broy! them on both fides ; 
 for their fauce, take Mattard,V inegar, Sugar and drawn 
 
 ae a 
 
 Te fo ony your Collops thereon, sie 
 : _ How to roaft the faid C allops. EPL 
 
 Wien ate arecutand hacked, as aforefaic its then 
 
 take one handful of fweet herbs, swith fome Sage 
 
 and Spinnage, mincethem{inall with Beef-fuet., and a 
 
 little flack of the Hog, feafon this with Mace, Nurmeg, 
 
 Pepper beaten , and Salt, fo ftrow it all over your 
 
 Collops, and roll themup , and fpit them as you do 
 
 Olives, make fauce with the faid herbs, with Muftard, 
 
 _ Butter and Sugar ; isiges a are roafted ar aw “them 
 4 and duh chem, ee ae " 
 
 COL ty aa aie oe tte ie 
 ane ae 2 Naa oe hoon re } 
 

 
 iia i ibis OR ; 
 Palade. 
 
 ney ve - 
 m into {mall 
 
 ooh iba ape 
 
 eae BEd i 
 7 ae 5 ee rt rar a Tet ae 
 a Se et ee Fae oo et BRT HS 
 
 T Ake one fat Capon or Fow! 
 
 
 
 
 
 
 Nt Ah tt! 
 
 , and cut hi 
 
 * pieces, feafon him with Mace , Nutmeg , minced ~ 
 fweet herbs anda little Salt, and put this in the bottom 
 
 of your Coffin, thentake twodozen of Larks, or other 
 {mall fowl, and force chem with the aforefaidfeafoning, 
 adding the yolks of three eggs, with fome Bacon min- 
 ced, and force them, filling their bellies, and lay chem 
 in upon your Caponin the Coffin, then feafon. half a 
 dozen Lambs fweet breads, being cutin peices , and if 
 inthe feafon, fome ftones and boyled Palates fliced, and 
 hard eggs, place all thefe between, with fome forced 
 meatballs, asbig as the yolksof eggs, and alfo yolks of 
 “eggs boyled hard, and according to the feafon Arti- 
 
 chokes, or Oyfters in Winter ; clofe your pye wirh — 
 
 Muthrooms in it and buttei’, and make a Lear of {trong 
 
 Broth, Gravy, Anchovies, or as rich as you can with | 
 
 Pe ee 
 +e 
 ei 
 a? ~~ 
 : Very 
 
 
 
 Nesp 
 
 } : 
 83 
 * 
 
 #) 
 
* 
 
 oi) SHS ‘ 
 
 ; Geet 5 7 pL emia 
 
 i ss is) 
 Ra ere ise ‘on EY oe 
 ve > at Side 
 
 SY Ee 
 
 
 
anes 
 bet sae persone 
 
 
 
 
 
 
 
 i 
 
 > Very rare ‘and moft'choice Steak 
 
 EIR 
 
 aati 
 
 
 
 
 
 
 
 vito or heal manner ie od ole b in sh. 
 Me chs Piet FA te) bs pate bad 
 i . Conle mts » “anc 
 beak Aad ap Se ERE © 
 ag Cand) in ‘ Oe s ds: eae Se 
 ‘ae ca rey é Alt FoR evs nes 4 Ne i 
 Be whe ota 
 Prma A Ake ari flicethem round’, .as thick as half a 
 Grown ,, and fome Lemon-pill (in ee Te 
 yor i amongit them : Or elfe cut like Orange- pill, 
 OF ti 4 Of fmol Lard ; “being ‘boy led and cur in the : 
 fame manner ; then make the fete weight for weight, ; 
 
 that being well ‘fcummed, clean and ‘clarified. Pe ig 
 in. your, Pippins, and boyl them up quick ; toa pint he 
 of water add “pound of Sugar; or a‘pint‘of Claret 
 or “White-wine ; fo ae nay make them of different Oe 
 : colours. se aie Rae 
 
 Another sll fect | 
 
 op ake three pints of Conduits | water, nine {poonfuls oF 4 
 +S  Rofe-water, two pound or more of Sugar, boyl ~ 
 _all together, fcum it clean, then pare and core them, if 
 you intend to keep them long; weigh them, afer they — 
 are fo Roi. and unto pa ‘one FoF your An add'a.: . 
 | 3 | pores 
 
 
 

 
 
 
 
 
 re teu a LE DEP OMS Oe: 
 ‘aa pound of Suga 5 awe nn keep | se not long, put ie} é 
  asmany as your firrup. will: bails and let thenr feck} 
 (being often turned )’ about three hours or more; when} 
 i ADE eare enough, the firrup will be like a Jelly : ; After}! 
 >». this way youmay preferveall forts of ‘Apples. ft 
 
 
 
 Another way to preferve them Green. wo 
 
 ack, T Ake them when they: are, fmall, and green. off the 
 . tree, and pare four os five of the wortt, cut them 
 all'to pieces, boyl rhem to pap ina quart of fair water, | 
 then pour the liquor from. them into a bafon : and 
 put to them one pound of refined Sugar, addto this | 
 
 as many green Pippins unpared as your liquor. will co- 1 
 
 _ ver; letthem boyl foftly ,; and when they areenough, 
 ~~. oras tender as Codlings, take them up, and peel off che | 
  * outermoft white skin,then will they be green,boy] them | 
 again in your lirrup, Bau it be ake for pices sca be | 
 lh theyear sos ) | 
 
 
 
 ae: area To jin ApriiodiGs. cp ea 
 
 1s oe By 
 
 a. Ake of Apricocks. and Sugar, of pent one eaand 
 ai - clarifie your Sugar: witha pinc of water, and-when 
 it is Be perfect, pucicintoa preferving- pan, together 
 with your Apricocks, fo let them boy! gently; “when 
 they are enough, and your firrup thick, por them, and 
 _ keep them for your ule ; In the like bagi you may do" 
 Vane Phanb, op Pear. Pu Sn ie 
 
 Mag, 
 
 Ansther way. aS 
 
 Ake ‘Bhem when they are green and young s thag. | 
 48 _ you may thruft a needle through ftone and “all but 
 pee al other Plumbs mult be taken green, and at the highe 
 — growth; thenput them into indifferent hot. water, to. 
 ‘break them, lecthem be clofe covered therein, until it 
 will cone off with fer aping,all this while they will look 
 Pay plow; then be pend into oangteEe skillet of howw water, 
 
 
 
 
 

 
 
 
 
 
 
 eiptsin Preferving, = 237 
 
 lect | ain in-until they turn pertte green. i 
 1en take shite our -and weigh them and add to them . 
 te like quantity or more , of the beft ‘refined . Su | 
 ar, with the white of an egg: ‘So peep it Eee for 
 ‘our ane 
 
 ‘y Tanebbers “way to pio them Tepe - 
 Tone ae weigh them with the like quantity of Su- 
 
 ) gar; pare them, and ftrow on the Sugar ; let them 
 emain together, until the moilture of the Apricocks ce 
 ath diffolved the: Sugar,and are come toa firrup ; then | 
 et them on foft fire. but have a care they boyl not, 
 antil your Sugar be all melred ; thenboy!l thema pretty 
 pace tor halfan hour, keeping them {tirred in the firrup ; 
 then fet them by for two hours , and boy! them again _ 
 until your firrup be thick , and your Apricocks look» 
 clear ; _ Boyl up the firrup higher, then take ic off; 
 andwhen it is cold , putin your Apricocks into a Glafs, 
 or Gally pot; being well clofed up , keep them for : 
 your ufe. te 
 
 : To Ftv Pippins ba 
 “Ake of he beft. coloured Pibiiue. being par ed. 
 -with a Pearcer, bore a hole through them , then 
 make firrup for them, as muchas will cover them ; fo 
 Jet chem boy! ina broad preferving pan, put into them 
 
 a piece of Cinamon-ftick ; fo let them boyl clofe covered\ 
 very leifurely, turning them very often, or elfe they: 
 will fpor, and the one fide will not be like the other - 
 lecthemthus boyl, u..til they begin ro Jelly, then rake. 
 themup and potthem ; You may keep them all the 
 year for your ufe. bay 
 

 
 
 
 
 
 
 
 
 -  iapot meee wielsa in the bo 
 a laying of Pears, and on th 
 antl. your pot | be full ; ; thenp 
 a weighr on the t top. ofy your pot to keep 
 the'Pears fwimn not, and fo preferve the 
 
 aty ua et hia PLACE | 
 
 - Anatben, way for white Pippins.. naib i 
 
 
 
 
 
 > 
 
 
 
 
 
 
 
 
 
 
 
 
 
 . Ake fair large Pippins after Cahdlemas, pare them, 
 'fand borea holerhrough them, as you did beforel 
 ‘ me forthered ; take a weak firrup , and let them| 
 - Boy! until they be tender ; ; thentake chem t up and boyl| 
 pi fitrup a little higher, and put chem up i in a Gally- | 
 ‘pot, lec them fland all night, and the nexe “morning | 
 the fi irrup will be fomewhat weaker ; ‘then boyl the fir-J 
 rup again toits full thicknels , fo pot them for your ute} 
 all the year ;, if you would have them to have | 
 more pleafant tafte thanthe natural Pippin, put in one} 
 ‘gra ain of Musk and adrop of Chymical oyLofe ae 2 
 and that will give them 2 a pleafante taner 
 
 = aes wR alneid, 
 
 bh dinuerae pate preferae Medars.. sip itetiek ad 1 
 
 be ata 
 
 
 
 
 
 
 
 | “Ake the weight of them in Sugar, adding to every 
 pound thereof, a: pint and half fair water, let? 
 them be fealded’ therein , ent their skin will come ‘off; 
 
 
 
 ns etar then ada Sugar to the water, arid boy! them 
 ~-gogether thenftrain-it, and put your Medlars therein, I 
 Jerthemboy! apace, until it be thick; aap them ne 
 
 ghe nt and bees oe for yo ule,” eh 
 
 
 
 
 

 
 
 
 
 . ne oh Lie f re : Nias 0 e 
 is Mean rve a heated dag te 
 do) f your fairelt and Belt stork 
 
 
 
 ike ivr poun 
 
 
 
 
 
 
 
 
 
 
 i 
 
 saab them in half a pint of 
 t an:half of ‘Turining -water, and 
 off their white skin; then weigh 
 und of Peaches, tadd’ three” quar- 
 fined Sugar, diffolved cin a quarter 
 api ite-wine ; boy! it almoft to the height 
 fa firrup arter of an ‘hour, or more, if need fhould 
 equire, fo pur them up, and oa them all the year 
 oF your ule. “or ice & 
 
 r hadith WAM Si eed i; 
 T* ‘Ake your Peaches, and put them into fealding ht 
 & ‘water, till’ youcan pull offthe skin , then take 
 four Rofe-water and Sugar,and boyl i it wbtil it be thick, 
 hen’ put your Peaches therein one by one , ftrowing on 
 
 sugar; and as they melt, ftrow on Sugar about four OE. 
 ive times more, and let them boyl, witha foft fire, un- 
 
 il they be tender ; Obferve to keep them covered while 
 
 hey boy}, then take them out, and preferve them for | 
 
 pene 
 
 Aire 
 + Kj, ~~ 
 
 | _ Arle way. 
 a ‘Ake adozen or twenty young Peaches, part then: 
 
 
 
 Suzar asthey weigh, with fome Roe. water, put an 
 
 our Peaches and make a firrup, that ic may ftand and 
 er to your fingers; boy! them foftly a while, chen 
 lay theminadifh, and let them there {tay for two of 
 
 
 
 Me 
 
 aan si a wet linnen Cloth 4 wipe the y 
 
 in two, and take ont the ftones ; then take as much - 
 
 three dayes ; then fet your firruponthe fire, boylicup, 
 ur in your Peaches, and fo preferve them for your — 
 
 
 
 
 
 

 
 
 
 
 
 
 
 he ' pint eof in the bs 
 . add to) them ; a ve of da 
 
 
 
 
 
 
 
 
 
 
 
 a <a De shisth gk ed mai 
 every fide; and whenthe firru is 
 mo Of a perfect Jelly, then rake t ) 
 ~.. the higher your. beh IS _thebste W. 
 
 rea: _ tee of ye ARR | 
 
 
 
 
 
 ee “Another way to preferee bee bite 0 a 
 ry 
 : pe and core your Quinces , thar muft be whice ¢ 
 
 
 
 
 put them in fair water rwo or three hours, take. the 
 weight of your Quinces in Sugar, put them in as much. 
 water as will make the firrup to cover them, det y our. 
 firrup boy], a littlebefore you put your Quinces ins 
 af-er let them boy! apace,until they are tender and clear; 
 __— thentake them out, and boy the firrup by i it felfa lircle. 
 _ while , when they are.cold,put them into your Pots or 
 Glaffes for your ufe ; if you would hayethem red, put | 
 cheminto your Sugar raw, cover them clofe, and boy! | 
 Stem foftly until they be red: others mult notat all be| put | 
 ee an cold water, f een, | 
 
 
 
 
 
 
 + tase 
 
 oe Ip ¢ : & ay 
 sil ee pee fe bef Giorornes. eas 
 
 
 
 “Ake of ie lar gcl of your ‘Gegshctried ‘but ne not 
 Bae through ripe , pick all theftalks from them, wath h 
 ee, them clean, take a pound , fet them on the fire until 
 they be hor , then cake them off, and let che, liquor 
 run from them, then take ten ounces of vard si 
 
 
 
 '” waterand the white of m ege anid § 
 f — Errup, che yeu Goosberri 
 

 
 
 ae) P ; 
 QW sa ‘i a a iy ving 
 Se 6 B ae e \ 
 
 wixt hot and ¢ 
 
 
 
 
 
 
 Im or two 
 eep them al 
 Le af ee a 
 
 tcovabe Bock Yann’ Another way. ee 
 
 3 
 
 bet a 
 Ithe year for your u 
 shel -y Wel - 
 
 cold 
 j e, », 
 
 e 
 
 4 Ake'your Gafcoyn Goof-berries, which are of th 
 ‘A largettfort, fer a pan of water onthe fire, and 
 i = fi ‘ 
 
 hree times over in hot water , until they look green , 
 
 hen pourthem into afieve, extra@ all the water from. 
 bem, thenadd as much clarified Sugar as will cover’ 
 hem, -ler them fimper leifurely clofe covered, which | - 
 
 vill make them look as green as Leek blades, lepthem 
 and fo foranhour , thentake them off the fire, and 
 et the firrup ftand until it be cold ; then warm them 
 mMce or twice, take them up, and Jet the firrup boyl by 
 t felf ; fo pot and keep them for your ufe. 
 
 | Another way. 
 
 > Ake of your biggeft Goof-berries with their falks 
 qT on; then prick three or four holes in each of them. 
 
 “take to every pound of Goof-berries a pound of ~ 
 
 ugar, and lay the mott of your Sugar in the bottom of 
 our preferving-pan,lay your Goof-berries one by one 
 hereon , then {trow moré Sugar on them, to each 
 round of Goof-berries add four fpoonfuls of water, 
 
 etthem on a Chafin dith of. hot embers > let them: 
 
 tand_uncovered a pretty while before they boyl, 
 
 
 
 Se eee? 
 put them up,and 
 
 > when iris luke-warm cover them’clofe,keep them — 
 varm halfan hour , then have other water aforefaid , 
 ut them intothat, after the fame manner coddle them 
 
 ut not too long, for ic will make them red; ler 9” 
 hem not feeth too faft, pur the reft of the Sugar. . 
 ipon them as they boy! , andir will keep them from 
 eaking ; when they are enough, put them up for 
 our ule, = @ | 
 
 ee m 1 " 2 ; , ~ tgs ; 
 
 
 

 
 apatite h in ie pas 
 - Beef Ast skin th need 1 not fear: the breal "ie ther 
 when they are boyled, make firrup of t 
 
 ~ do of other fits ar ee) ue al i rer 
 
 
 
 
 
 
 
 
 Tak not needs ripe, - then. hey. will break ; * picll 
 them clean and wipe them one by,one ; : weigh them,| 
 and to every pound of Damfins, you. mutt adda pound) 
 _ of Barbary Sugar that ts white and good , diffolved in} 
 halfa pint or more of water, boyl. it almoft to the} 
 height of afirrup, then put in your Damii ins, keeping 
 them with continual {cumming and flirring with a filvery 
 fpoon; let them boy! until they. be. enough, on ai 
 gentle fire ; then may you take them Ups and keep th mi 
 all the year. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ah 
 
 
 
 y 
 
 
 
 
 Ansther way. : 
 
 >, Gate your ‘Damfinsin a fair He andt two dal 
 before you prefervethem; let none be bruifed ,\ 
 but all full ripe, or elfe they will not be well coloured si 
 put unto every pound of them, a pound of fine fagar ji 
 add to-every pound a fpoonful of Rofe-water ; ; put your} 
 ' Damlins one by one in a. fair’platter , then put themil 
 ona Chafin- dith with Embers, nottoo hor, calt on them 
 fo much fugar as the Rofe-water will melt, beforeyou 
 fet rhem on the fire; and when your platter i is warm || 
 -calt. on halfyour Sugar; ; fer your platter be bat as” ‘hot 
 asyoumay fuffer your haads on it, turn them’ noc, 
 ‘until there be as much firrup as will beat themup:, ‘andl 
 ‘thenturnthem, bur. let them nor feeth when. you fof 
 . ,. do, then call ontl he eect sk your Sugar» and shea lip 
 
 
 
 
 
 
 
 
 
 
 
 oe 
 

 
 
 
 
 
 
 
 
 
 
 
 te them 
 
 
 
 
 
 
 
 
 » 
 a¥, 
 
 
 
 reak on bot t them lye i: ae re 
 
 | ie Aa EG ee eh 
 
 en fides: downwads aga 
 
 ften as you will ; let them feethuntil you think they 
 e \ 
 
 2 
 rhile,, then turn the broken fides: ds again,and 
 them feeth foftly alittle while, then turn them as 
 re enough, but not boyl too. long, for it will make, oe 
 hem tough and fpoyl their colour, {cum them very _ he 
 an, and when they are cold, put them upinglafies; = 
 utting into it four or five Cloves , with as many flicks 
 
 ley 
 H 
 ib 
 i; 
 ! 
 
 f Cinamon aninch long’; thus may you do with any 
 dnd of Plumbs , buc you muft put no Cloves or Cina- 
 non to your. white Plumbs, 48 , ee 
 wie To preferve Grapes. | 
 “Ake them very green , {tone and cut them into little 
 © bunches; then take the like quancity. of refined 
 Sugar finely beaten, and ftrowa row thereof in your 
 mweferving-pan, and a laying of Grapes upon it; lay 
 more fugar on.them ; puttothem four or five fpoonfuls 
 of fair water, and boy! them up as faftas youcan, 
 
 4 
 
 | Another way. | 
 y Ake your Grapes when they are almoft ripe cut © + 
 
 off their fialks, and asyouftonethem»put on fu- 
 gar; take three quarters of apound of fugar , to every a 
 pound of Grapes; alfotake fome Grapes that are noc. 
 fullripe, ftamp and ftrain their juice out of them, and > © 
 put two {poonfuls thereof to a, peund of Grapes; fer 
 them onthe fire, bupfhake them in your pan, thatthey | 
 burn not to the bottom, when the fugar is melted, let 
 themboy! very fat; you fhall know when they are © 
 enough, by the clearnefs of your Crapes, and thethick- 2) 
 nefs of your firrup. Oo 
 
 
 
 re Oi 
 
 “gat vl To preferve. Cherries. 
 
 td 
 
 
 
 and clip off the ftalks. by the middle = « 
 le “ 5 R ea, 3, : ; aa with ty 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ae what, thick ; then put! in your. ‘Cherries, and fir! 
 them together witha {poon.,- fo let them boy], {eum 
 
 as | out, it isenough , thus being cold) 1 you may zat them 
 
 
 
 
 
 
 A> ba ugar 
 waters ‘in the ee 
 
 ' ? 
 ‘it over the fire ina quart, of f 
 feeth till’ it be fome 2 
 
 veflel you can get, and let 
 
 air 
 
 It) 
 
 
 
 
 
 ming and turning them very gently, thar the one 
 fide may, be like the other, until they are enough , which 
 to know, you mutt take up fome of the firrup with 
 one Cherry; fo let ir cool, and if it will {carce run 
 
 
 
 np, and keep them for your ule. 
 
 ae Another Waye, 9 | 
 “Ake your Cherries inthe morning before they ai are] 
 | too ripe; pull off the ftalks,and lay them in a pan; 
 withalitrle Sugar under them ;to a pound of Cherries, } 
 add a pound of Sugar beat very fine; as your Cherries 
 boy! up, caft fugar on them; feum i irnor , till ic be} 
 rcady to feeth over,boyl them witha quick fire, for the) 
 fooner they are boyled, the fourer they wiil be, fear] 
 not their breaking , for they will clofe again, ‘feeth| 
 net above two pound at once,the fewer the better ; ; boyl} 
 them not overmuch, but rather too little, when they 
 are boyled, put themintoa fair platter; "if no watet 
 comes from them, they are enough , but if ic doth, 
 _Leylthemaltictle more, ufea filver fpoon thar is im-| 
 ployed about nothing elfe, take no ladleor knife ‘that| 
 lave been ufed about Heth, that will caufe mites to} 
 treed init; this is the beft and approvegee way to pre- 
 ferve Cherties. . 
 
 rv 4 aa oat iy 
 ) ; iS er a 
 
 , 
 ye ot wis Way. 2 ‘ 
 
 Ase a pound of the finalleft Cherrial but 1 le 
 them be well coloured,boyl them tender in a pint} 
 1 of Eair water, tach, ftrata away U the ligui i and tok« 
 
 Py 
 
ek i & PY, 
 
 oun 
 
 
 
 nt To preferve Barberries. ee 
 T Ake your Barberries, very fair and well coloured, 
 | pick our every ftone of them, weighthem,and 
 ~~ toevery ounce of Barberries, you muftaddthree oe 
 ounces of loaf-fugar, with half an ounce ofthe pulp of - 
 Barberries, andanounce ofred Rofe-water; youmult 4 
 firft diflolve your fugar, then boyl it co a firtup , then ae 
 put in your Barberries and lerthem boy] a quarter of a6 ae 
 hour ; then takerhem up , and as foonas they begin : 
 to waxcool, put them up, and they will keep their 
 colour all the year. | i aa 
 
 _ To preferve Rafpberrics. 
 
 ‘Ake thofe which are fair & ripe,but not over-ripe, — on 
 “fl pick them from the ftalks,add to them weight for 
 
 weight of double refined fugar, and the juiceof 
 Raspberries; to a pint of Rafpberries, takea quarter ee 
 ofa pint of Rafpberry-juice, and as much of fair water, 
 boylup the fugar and liquor , and make the Mem, a, 
 fcumit, and putinthe Rafpberries , {tir them imasthe 4 
 firrup, but boylthem not too much ; beirg preferved, > 
 take themand boy! the firrup by it felf , not too long, tame 
 it will keep the colour, b-ing cold, pot, and keep them, — 
 ‘Thus may you alfo preferve Strawberries. | 
 
 yar 
 
 Ry. = % ) La Bi : y 
 SEL SSS NS AREY is TRG lie an dara ee | 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 é . 
 
 in any cafebruife them nor ;. ; weighth shi oat , 
 pound add fix ounces of hard. Sugar , “4 iach Sugai 
 
 | ounces of j juice of Rafpberries being clarifie d.,. boy 
 to a weak firrup, then put in your Rafpberties, iri ng | 
 - them up and down ; ; let them fo boyl. ‘until they | al 
 
 ‘ vidi four hours; then fet) a pofner, -on the: fire V with! 
 fair water, when it boys put in your Pomcitrons, and | 
 
 whites of eggs ; and beat'them with.a’ little ‘fair water ; 
 > and when your fitrup begins: to.boyl, caft in chat wh , 
  rifech from the eggs, and Jet: it boyl. together, then ftr 
 
 Es Glaffes, when they are cold, cours chem. th cate 
 
 | tom SHEET R stay RR 
 ~“W Ave the faireltatviben coloured R 
 AL. off their ftalks-and wath them ver 
 
 Candy 5: clarifie ir with half. a pinvof, fair water yand f 
 
 
 
 
 
 
 
 enough, uling them as bia Neti a ryote te ‘Kees 
 them: UaHe yas thir het rie wt 
 
 Ter tale a 
 
 Pate To pr efel rue your Sb 4, hal | 
 
 : ae ne 
 
 P Ake ei grate off the upper skin, ent them in pieces | 
 as you judge requilite , let them. lyein: ware 
 
 
 
 fifechem until you find the water nor bitter 5 take them) 
 up,’and to each pound. adda. pound and ai quarter of] 
 Sugar, then take a pint anda quartet. of the lait wa- | 
 ter, and fer it on rhe fire with the Sugar, and take two} 
 
 
 
 it chroughia fine clotlr intoa clean’ pofner , fet it on} 
 the fire, and when it begins to boyl,, put in-your Pdm- | 
 cicrons, let them boy! foftly three.or: four howirs,,until 
 your firrup bethick enough, keep them ¢ (never turned)| 
 
 alwayes under the firrup ;. put them into Sally pays. or 
 
 To preferve, Orang ges. and Lemons, ppt 
 na i 
 
 “Ake ther large and well-coloured, and take 2Rilp 
 » of Steel, and cake the outw: d rhine fi mt 
 oad Ity peng in water three day 
 

 
 
 
 i 
 
 
 
 
 
 
 
 
 
 f 
 | 
 
 
 
 
 
 
 
 
 
 
 
 ! arid whenthey beboyled 
 pound of Sugar, clarified with a. 
 
 re 
 ‘ 
 ae 
 i 
 
 ien boy!t 
 
 take away 
 
 
 
 eum rdieies Topreferve Saterion Poatse (8292 OF ‘a 
 
 w-Ake of the fairel you can get, wath and boyl 
 
 4... them upona gentle fire, as tender aga Codling ; i 
 ; 
 
 hentake them off, and pateaway the blackelt skin 
 from them, as you do them, put them into fair water, 
 
 and lett emftand therein one night, then take chem). 
 out, andadd to every pound of roots, eleven ounces ? 
 of Sugar finely clarified, then boy! ir almoft to the 
 height ofafirrup, then put in your roots, let them om 
 not boy! toolong, for then they will stow hard and 
 tough, when they are enough, ferthem a cooling un- 
 throughcold, and keep them clofé covered 
 
 
 
 aul they be chr 
 for-your ufe.. ’ 
 
 me © To preferve red Rofe-leaves. pia 
 
 She the leaves of the faireft bnds, halfa pound, | 
 RL fifted clvanfrom feeds, thentake a quart of fair nee 
 water in an earthen pipkin, and fer itover she freun- ° 
 -til it be fcalding hot,and then take a good many ofother . 
 ‘red Rofe leaves, and put them into the fealding water 
 until they begin to look whire, then {train them, and ~~ 
 éthus do until the water look very red; then rake a pound : 
 - of refined Sugar, beaten fine, put itinco the liquor with. 
 
 alfa pound of Rofe-leaves, and let them feeth toge- 5. 
 eee ee ROR Me ti, 
 
 ee ee a ae 
 
 ray. 
 fon 
 
 ae 
 
 Bd ne 
 
 ch 
 
 
 
 
 % 
 
 Ye , ; Pines a ee Ny 
 (ie eae BROS. reeyas, 2 ee 
 
 
 

 
 
 
 
 
 
 
 
 
 as the until they be enough , which to kno 
 _ ing fome of them up in a fpoon, as you do 
 ries, and fo when they be through cold , e 
 wal and aa them very clofe for your ules ie 
 
 
 
 
 y.£ 
 your ch onal i 
 “ | 
 
 e8, , 
 
 
 
 
 
 
 
 
 
 
 ha Q preferve Enula’ Campana roots. ae oa a 
 
 Te the. roots, wafh and fcrape them very clean, ? 
 
 cut them thin unto the pith the length of 5 your little 
 finger , as youcut them, put them into water, and ler 
 them lye therein thirty dayes , thifting: them twice W 
 ae every day, to takeaway their bitternefs; » weigh’ thein,) I 
 > and to every pound of roots,you mult, add twelve ounces # 
 of clarified Sugar ; firft boyling your roots as tender | 
 as a Chicken., and then put ‘them into your fugar } 
 _ aforefaid, and let them boyl upon a gentle fire, until | 
 they be enough, fo let them ftand off the fire a good | 
 _ while, and betwixt hot and cold, reat ies We fom | 
 your uf. : 
 
 By; i * 4 
 
 7, 0 preferve Currants ata i an 
 
 
 
 
 
 
 
 2 -Ake your Currdns and. part them in’ the: top; c 
 Beir: then have your prefetving- -pan, pur therein a lay~ 
 _ing of Currans , and a laying of furgar; boy! them 
 prerty faft, fcumthem, but purnot in your fpoon, let 
 them boy! until the firrup be indifferent thick ; then 
 take them off, and ler them fland until the firrup” be 
 
 ro. cold, and put it upfor.yourufe, 2).4 4s Cae 
 j ee Te preferve Mulbervies. A | 
 
 pps Ake thelike weight of fugar, as there are of | your 
 ie Mulberries, wet your fugar with fome of the’ 
 as - juice thereof, ftir ir together, put ia your Mul- 
 
 berries, and let them boy] until they are enough; then 
 _ take out your Mulberries, but let your firrup boy! a 
 , while after, then takesit off , and put it into your 
 ; .. Mulbezties, and let hem ftand ullzhey be cold for r your 
 ; | | fe : “3 : fen " ie : | er i . 
 
 
 

 
 
 
 
 
 en 
 is 
 
 Fi 
 a 
 
 
 
 
 age To preferve Eringo roots. Few 
 Ake of them fair but not knotty, one pound, wafh 
 ve ig R 
 ‘A. themclean, fo done, fecthemon the fire , and 
 ‘> boyl them very tender , peel off their outermoft 
 kin, but break themnor; and as you pare them, pur 
 hem into cold water, let them remain there until all be 
 inifhed; you muftaddtoevery pound of roots, three 
 juarters of a pound of clarified fugar, and boyl ic 
 
 
 
 
 
 
 
 
 
 
 as little ftirring as may be, for fear of breaking , un- 
 til they be enough, whenthey arecold, putthemupy 
 and keep them for your ufe. , ee 
 a oe AR preferve green Walnuts. 
 
 off. the fire, and put them into cold water; then 
 peel the bark off them; and weigh them, addtothem 
 their weight in fugar, with a little more water than will > 
 wet the fugar ; fet them again on the fre , and when 
 
 they boyl up, take them off; let them ftand two dayes, 
 
 and'then boy! them again, fo keep them for your 
 ules o- pod? : 
 . Topreferve Angelica roots. 
 
 ‘ 
 
 TAke; wath and flice them very thin, then lay them 
 
 in water three or four dayes, and let the water be 
 changed every day , then take them and put them into 
 a pot of water, and let it ftandin embers a whole night ; 
 
 umoft to the height of a firrup, then put in your - a 
 coots; butleokthey boyl very gently together, with = 
 
 BRB: them till the water be bitter, then take heim : 
 
 
 
 
 
 
 
 
 
 » 
 
 det q 
 
 4 
 
 ‘then add to every pound of roots, two pound of fugar ~ 
 
 and apottle of warer, boylic and feumirclean, putin 
 theroots, thentakethemout, bur let the lirrup boyl 
 “a little after, [> keep it for your ufe. 
 
 ¥ 
 
 oa ' 4 ; yi : ‘ f us The. 
 og “2 
 
 dik i: ae Nhe’ Geng ie ae “aerate, aera es a 
 

 
 
 
 
 
 
 
 out | pasietae: th 
 ff you fee bate rif kasi feted se will be fooner: | 
 than ii red, thewhite Plumb, which - is ever.cipevint 
 wheat harved mutt.be taken inthe mid OF facly 5 the 
 Pear-Plumb inthe midit of Auguft 3 the Peach and. Ripa 
 pin. about Bartholonew-tide’, or anlittle beiore , the: 
 _ Grape in the firft week; of Seprencbery youmutt obfery | 
 ~ that to all the green fruitsin general that you will pres’ 
 ferve in firrup, you mult add to. every spound..of- green | 
 feuit, a pound and cwo ounces offugar, and aigrain of | 
 musk ; your Plumb, Pippin: andPeach, ° will have chree|, 
 quat ers of an hours boyling , and that very | foftly ; | 
 keep the frnir as Wwlfole as you cat: Grapes a and Goofe | 
 - berries mult boy! balfian hour fomerhing alt, andche r | 
 —will:be the, fuller ; obferye), that to al}. your.Conferve | 
 . youu) add the: “full weight of fugar; _ then! take two | 
 skillets of water,.and when they. arefealding! hor; ipur| 
 your fruit rt into one,when that'grows cold,putthem| 
 into: the orherichanging themmatilthey. arereally=:to| 
 peel; ‘then. peelthem g) afvexwards,s fette obem:iini che 
 fame water till they look green,then put them into your| 
 fn gat fir P and lec them eo they come ta 
 -ajeily ; lecchemfoftand for a quarter of an. hour, then 
 puirhem into.yout Galliporsror, Ghats, ae Kesey 
 » fo ad ufeal the. ye FO au eters Raia TE ag 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ‘ 
 + ay 
 + 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Aa : AS $$ 
 Here begins your Conferves. - 
 Ai cae Bae ees Dabs a ia Poehies ithe a | 
 
 ew a 
 cise & 
 ; yr ae 
 
 
 
 
 I 
 Sa . 
 é 
 ; ‘ 4 
 deh ae 
 For ae 
 leet #4 
 
 ie 
 
 
 
 peut ? a: — Conferve of Barberries. : 
 ‘Ave thet which are very red and ripe, pick = 
 
 them from the ftalks, and wath them; pat ~~ 
 “rothem/apretty quantity of fair water, fer 
 ©... them:on the fire in an earthen'.pan:,jand fo 
 feald them ; when they are throughly fcalded, pulp 
 chem through a fine fearfe, to every pound of pul, <5 
 add a pound of powder fugar ; boy! them till. jac ae 
 enough, which you may know, when it cuts like Mar- 
 ET ai ol tl i amale ae yt 
 
 a ye. ‘ 
 ie pars Hay i, 
 
 ral 
 
 
 
 
 
 mon the fire until they eve 
 i on ee a throughhy 
 
 1 an 
 

 
 
 
 | 
 good.’ 2 ee 
 
 ~ wooden peftle, until they be very fine; fo that you can-| 
 
 
 
 
 
 
 
 your other Conferves, hee 3 
 
 ‘ i Ake: anit pick them, as youdid your Borage f 
 
 ~ Keep emfor your aie . 
 
 gh 
 Fa ne 
 “ee ' ’ wy W 
 
  Tamake a Marmalade of i ipelecy: oy se q 
 Ake san boy! them tender, pare tHem and cut thea 
 to the core,then draw the Palp, thatis,the Quince,| 
 through a hair fearies and to every pound of Pulp addy 
 a pound of clarified Sugar, and boy! them together) 
 until they come unto a perfedt colour; adding to themy 
 in the boyling alittle oylof Cinamon ; ‘and when it is| 
 boyled enough, tharir will not flick to the pan, purity 
 into your Marmalade boxes, but your Conferve mult, 
 not be boyled fo high in ny cafe; for then i it will not a 
 
 To make Conferve of Phar! flowers. ‘| 
 
 Ake ofthe fowers well coloured , pick the blacks 
 from them , then weigh them , and to every 
 ounce of flowers, youmuttadd three: ounces of Sugar, | 
 and beat them together in an Alablafter’Morter with a 
 
 
 
 
 
 
 
 
 
 
 
 rot difcern any Sugar in lumps , then take them out} 
 and put rhe Conferve in a’ pipkin and heat it through 
 hot; and having thus done,put them up, pre bag them 
 
 all the itt for your ufe, coer 
 
 i ied 0 make Conferve of Rajemaay pine sai 
 Ake them frefh and good, pick them from the green 
 tusk, and weigh them, then: add to.every ounce of 
 
 flowers, three ounces of Sugar-candy ; ; beat them very 
 finetogether, ufling them in — degree as you. did 
 
 a 
 
 ” To make Confirve of bl ieeie < y 
 
 peda cic Foie Sb ice add tw 0 oun 
 
 
 
le 
 
 ie fe clair 
 | ae e 
 ie 
 
 f Sugar peal 
 
 yr your ufe all the year. 
 i To make Peéloral rolls for the Cough. 
 
 5 eae one ounce of your Liquotith powder finely 
 ‘A fearfed, of the {pices of Diadragaganthum Frig-- 
 
 
 
 
 
 
 
 
 it 
 i 
 
 eeds in fine powder one ounce, mingle it with the reft . 
 ‘hen rake of Sugar fix ounces, of Pennets an ounce and 
 half, Sugar-candie powdered , and. mingled with the 
 
 afore-mentioned powder, then take Gum-dragagant - 
 
 fteeped in Rofe-water,beat it into a Pafte,make them into . 
 long rolls, dry them, and keepthemfor yourufe. __ 
 
 To make Conferve of Strawberries. 
 
 Eeth them inwater, then ftrain them, cafting away 
 
 lium twodrams, Dragagant in fine powder, and Gum 
 Arabick of each'a dram,white Starch halfa dram,Anni- 
 
 
 
 the water ; boyl them again in White wine, (keep- meh 
 
 ing them ftirring) toa good ftiffnefs, when they are 
 almoft boyled, add to them a convenient quantity of 
 
 Sugar, ftirring them all welltogether, then put them 
 
 up into your pots for your ufe. 
 ; To make Conferve of Prunes or Damfins. 
 a age: of your Damfins onepotrle, prick them and 
 put them into a pint of Rofe-water, or Wine, into 
 a pot, cover them, and lerthem be wellboyled, ftirring 
 them well togerher, when they are done iender, Jer them 
 cool, and firain them with theirliguor, then take the 
 Pulp and fer ic over the fire, adding to it a fufRcient 
 quantity of fugar,then boy! rhem until they ate enough, 
 fo may you puctherm up in your Gailypors or Glatfes 
 
 fory ourule. * abe 
 
 “y, hie i oe ae 1 waht : * 4 , ‘ ’ - ce a 
 a re ne 
 LT ee Mpas  A ee er n 4 hee St 
 
 
 
 
 

 
 
 
 
 
 
 
 
 of th m ‘we oft nicuatile st at cat | 
 — OL gotten, clip off. cheese -and:co eich ponte 
 OF leaves, you muftadd three pounds of the belt clarit 
 fied Sugar ;, beat them rogether till they are very fine 
 -thenwith 4 wooden Spatter takeit up, and fer i it on the 
 fire rill icbe rhrough hot, and foon atter puti¢ up; anne 
 ou will be ofanexcellent colour. és spb a OF 
 
 
 
 
 
 
 
 Mv “Ta Confer Conf Marigolds, Viol Seabin 4 | 
 _ Sage and Rofes, 8c, 
 
 Ave of thé flowers of either of thefe, being bicked’ 
 H élean from thofe which are withered, and to éve- 
 ~. ry ounce of the flowers’, add three dutices of Sugar ; 
 . but ficft lec them be ftamped very fmall without the ‘Sia 
 
 gar by themfelves, a5 they grow dry , pur’ to them 
 Rofe-water, or the} juice of Lemons , and when they 
 are beaten {mall enough, putt them your Sugar, and | 
 »  bearthem again together until they are well mingled ; 
 yao after which, youmay put them tp for your ule. By 
 
 “ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 To make a Pomander, 
 
 — Ake of Beazona dramand an half, Storax half an 
 
 . T ounce, Lignum Aloes in fine powder half a feru- 
 ~ ple, . of Labdantm half an ounce, powder all thefe| 
 very fine, and fearfe them through Launes; then take 
 * \ofMusk one ounce, Ambe rgreafe and Civet ofeach half), 
  aferuple, and diffolve them in a hot Morter , ‘with a h 
 Ae litcle Rofe water,fo make them into a Pomander adding i 
 / >. to it fix grains of Civet.. 
 
 f 
 Mitocsi! Ra ‘en 
 Le a / 
 
 
 
 ae FS - Another way to Conferve Strawberries. 
 
 Ake and ftr ain them whea they : are fulltipe , 
 them in wae wich a quantity, of Susa uncil 
 
 ee ' ra es ie 
 te ee: eae eee | tum TE 
 

 
 
 
 
 e enough ; fo may | for yo 
 slafsor Gallypot. aks 
 
 phe San: Bes ee RE are Hy a nee ian Vv) ake i 
 
 FAke them new. gathered , for if.youler them lye. 
 >, but one hour or two at the moft, they lofe their 
 olour,and will do you but {mall fervice; your way is,as- 
 
 
 
 
 
 
 
 
 
 i 
 
 donas they are taken, to weigh chem immediately, and 
 oevery ounce of them, you muft-takethree ounces of . e 
 ouble refined Sugar; beatthem together in an Ala- 
 after Morter, with awooden peftle , until®they tare 
 hroughly beaten, for the betterthey arefo done , the 
 
 etter will your Confervebe : Letthis be your general 
 
 tle ; that being very well brayed, you may take them 
 
 1p; and put it into a Chafer clean fcoured, and ferit on 
 
 he fire until it be throughly hor, thentakeicof, pur 
 tup as youhave formerly heard, fo may you keepir ; 
 
 ‘or your ufeall the year. 
 
 
 
 * 
 
 ¥ 
 
 -. Here follows the Sirrups. 
 To make Sik of Pomeitrons. : ye 
 
 Akethem andcutthemin halves, juice them, 
 but beware youwring them not too hard left 
 -itbe flymie, aid toevery pintot juice, three 
 quarters of a pound of the belt white Sugar. ; 
 
 
 
 boy! chem in an earthen pipkin until it comes to the 
 height of a firrup; bur rake heed you boyl i nor 
 over too hot 'a fire, forfear it burn, and when you 
 fee it is enough, youmay putit up, and keep it for your” 
 ufe all the year. has bs ket 
 
 
 
 
 

 
 
 
 
 
 i" Tite: of £ Liquorith Gus well: tid bruifed, ¢ ‘eight 
 ounces ; addto it Baie ive one ounce, Ana 
 nifeeds and Fennel, ofeach haif an ounce ;. ler them 
 fteep cogether i in a pottie of Rain-water for. fix or fever} 
 hours, then fet.chem on the fire, and let’ them there re- 
 maia until j it be boyled halfaway ; fo done , boyl. that 
 Jiquor witha pound and half of the beft plariet) Sugar, 
 until it comes to a firrup , fo ght it MPs and keep it it 
 -foryour ule. — | of. 
 
 To make fi rrup of Hoe , s a 
 
 Ake thereoftwo handfuls, Golesefooe! one a dianctiull 
 Calamint , Time and Penny-royal 5 of each two 
 drams, Liguorith one ounce and half, Figgs and Rai-)! 
 fins of the Sun, of each two ounces, Pyonie-kernels, 
 Fennel and Annifeeds, ofeacha. quarter of an ounce ; | 
 boy! all thefe ina gallon offair water until it comes to a. 
 pottle, or three pints, then ftrain it; fo done , take. 
 three pound of white Sugar, with three eggs,and clarifie | 
 that liguor, fo let it boyl to plione and id all the | 
 year for your ufe, i 
 
 : To make firrup of Ang ap. 
 
 Ake ther eof one handful, of Dates,Raifins, and Figgs ; 
 one ounce, French Barley the lise, half'a handful | 
 
 of Calamint ; boyl them in three pints of fair water jf 
 until iccomes toa quart , then {train and clarifie it wih 
 the whites of twoeggs, add toir two pounds of white | 
 Sugar, beylic to firrup, when itis enough, ler it ftand | 
 till it be cool ; and put it up in Glaffes > which aa 
 ferve for your ‘ufe all che year. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 be 
 
 
 
 
 
 
 
 
 
 Hp) 
 
 
 
 
 
 = 
 
 
 
 
 
 
 /, r ve ' ; Pe toy a ef “au 
 we Fs e's on , 3 r : ‘y oo ‘6 yy pr OS 
 Oh ted Tae be te ria C699 <3). ee ES alia as 8 
 

 
 
 
 
 
 Nite: e ; + pei a 
 ot rp > Z ca 4 6: 
 Lae id Fe Paget ooh ame BS wloes ita eRe gs Ais hy. 6 
 Peace rnp of PURE ip 
 f tear, IN ik. 2s ae ge : ; 
 
 e lowers and weigh them, put them into a. 
 L quart of water’, and fteep them on hot embers, until 
 ich time as the flowers are turned white, andthe water. 
 sblewas.any Violet ; then add to that quart of infa- 
 on, four pounds of refined Sugar, and boyl it until ic 
 omes toa firrup, being boyledand {cummed ona gen. 
 efire, leftit urnsits colour ; fo done, put itup,and 
 
 eos 
 Dick the Al 
 
 
 
 eep itfor your ufe. ym 
 
 Another rare WAY. A 
 
 : 
 
 [Ake and cut away the white of your fowers, then. 
 © ‘cruife out the juice of them, and addto every . , 
 poonful of juice, three of fair water ; puticintoan 
 \lablafter Morter with ftamped leaves, {train them Be 
 ay througha cloth, then add to it as much of fine bea- 
 
 en Sugaras you judge convenient ; ler ir ftand abour 
 welve hours ina clean earthen pan,thentake the cleareft 3 % 
 hereof into a glafs, with a few drops of the juice of 
 mons ; it willbe very clear and of'a Violet colour , — 
 hisis the beft and moft excellenr way tomake firrup => 
 f Violets, ; 
 
 To make firrup of Mdulberries _ 
 
 "Ake of thofewhich are very ripe , prefs the juice 
 from them through a linnen cloth between two £ 
 ‘icks, and thento every pint of juice, take a pound of he 
 ugar , boylittothe height of a firrup, fo may you d 
 
 eep icallthe yearlong : if it wax anything thinner & 
 na Moneths tume after you put it up, boy! it again , fo 
 
 wat it up. Be, a 28) 
 To make firrup of Clove-Gillvflowers, 
 
 e Ake a veck of the Howers, cut off the whites , fift : 
 ~ away the feeds and bruife themalictle, thentakea 
 EEL, aie IN, Baer 
 
 i) 
 

 
 
 
 
 
 
 di nba ds one at 
 foams eh ther add to it a 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 it intoa "Gallypot: , and lay you 
 water, and les if boy therein until yo 
 a tally melted, and your firrup indifferenily tt 
 ‘take it forth, and let eee satis it be cold,’ fo 
 you Glafs1 it for. your nit. ee ae Pe: : 
 
 Beh eee _ Lo-make c.frrup, of Refer Sibeach: | 
 cae bie tes Damask Rofes and pall them thi 
 
 therein a good many. Dathasle Rofe fends a 
 
 , pit eee 
 
 they look white , take them out, do this 
 together, which will make your water look red, tl 
 | toevery pint of that liquor, add the white ofan egg’ 
 . and apound of Sugar, clarifie it aid boyl it’to a! fir- 
 yup: fo may you keep i ic all gh igs © the: thicker the! i 
 fistup is, thes beiter inwill keep es 
 
 4 
 eal: 
 
 — oe 
 3 PO ea 
 
 Another way to wake fi rrp of Pamsh § Rojes. 
 
 M7. Ou may take as much water $3 vouthink fit, ‘et‘it it] 
 Be beiloke-warnt, then put into ie 2 good quantity 
 % of Damask Rofe- Iéaves, the whites of them being firlt 
 ee sa éLeteh emlyéin your water until they. “look } 
 pre pale vat cn takethem out and crufh then gently 2 then | 
 spurt more freth leaves , as afotefaidy’ contin HNg Ht fo | 
 watil youry ate tirnro'a deep red. colours, and wer’ | 
 - bier, which willbe done in fefSthaa cwenty pecans 
 we ot the leaves‘: df zon would Mave irs ittrong,. do it 2 
 Uae jor edamor tas you ROTK ine ‘adding tO @ ay cea 
 _ owite’ two pound @f Sugar pands Reh it sik a pay 
 | ohn tobe as thidk as Honey “duit © 
 a gtvis cohave| i ae oe cata 
 
 
 
 
 
 
 

 
 
 
 
 
 
 ventingthe ufecof tach SuBar, you'may — 
 eve form Vof | this: tte al you pleafe be- a 
 
 yb! 8 ‘m 
 fee eft) into wifong necke id elafs, tothe neck 
 
 np) inet letit ftand'in the Sun for-cértain dayes 5 this 
 
 you ty i SOR ee Meee ee “ 
 
 To make firrup of Cow Vitae 
 
 ‘ mAKe'y our ‘diftilled water of Cowflips ; and’ pat 
 oR ‘therein your Cowllip flowers picked clean; but 
 the green inthe bottom cut away ; fo neh your ie 
 inSugar; as you do other. Airrupe. : 
 
 thawte. 1" *y 
 
 = . adh make ¢ firrup- of Lemons. ora ga 
 
 
 
 
 
 mutt let it fetele, "fo done, pour 
 
 will Keep good all he*year; fo thar if you want any 
 firrup, you may feeth this: liquor with itl if not! | 
 
 Ake shi and cut them in halves’, and between 
 Me pam fingers juice them, andthe liquor that runs 
 
 ae them will be very clear; add ro every pint of juice 
 ‘a poundand half of loaf-Sugar, being very white, fo 
 poy lirtoafirrup, and it will “keepracely well. 
 
 To make fri up of Maidenchair, 
 
 
 
 "sone ounce; fteep them. twenty four hours toge- 
 ther, in four pines ofConduit-water, ’ then fer it on the 
 
 Bis ind boyl i irto aquart ; thengake that liquor, and 
 
 add toit two pound of clarified Sugar’, and-letit ‘boyll 
 ‘upon a gentle fire of Charcoals, until it comésto a fir- 
 dup, being feummed very often , thar ix ne be the 
 
 cleater ; rhe miei is fo, the. BeLbent it is; thus being — . 
 
 Bee ces pies storia ie yh 
 
 iA LW if ae t 
 
 So 
 
 ; 7Ake icteoiffirgtneed rabtietirh fcraped and ar 
 
 BY e, MS PAE it i ps | 
 ph: hy Uae eae, ‘ 3 p : fe ; 
 Ae 1c # - * VHS ‘ oa ee , at pir 
 Bie a > hae ey SE d $ * 
 ; 4 /)| . 4 \ ‘ 
 7 if 4 VE, . ; , 
 or Dt data Aina $e ine 4 
 © 2 Nae I ) aig : ? # % 
 Perr © RRC. a) ab aie ; 
 f ee ~ 
 1 
 
 ereof jithen putiaas much fiveet: oyl vas will fill'it é 
 

 
 ; Eencthingaerth Peas aa ov heat, vt ris 
 
 
 
 Wey kee? Cherries all the year , er tok ie %| 
 . Chriftmags.. git SB ace: 
 
 "TP Ake of the: fairell of them you can’ ‘get, but beac 
 =) thatthey benorbruifed , ‘rub them with a inten | 
 cloth, fo put them into a barrel of hay + firft place in the 
 bottom of your barrela laying of Haythen one ofCher- | 
 ries, fo do until your Veflel be full, then muft you | 
 flop them up that no air may come to them, and’ lay 
 them under.a Feather-bed where one doth conttantly 
 
 
 
 lye, forthe warmer they are, the better will they 
 
 keep ; and fo doing, you may have Cheuries any ume | 
 of the year. peek ghwe 
 
 RY 
 
 ee 
 
 
 
 
 
 Hae andy V. sabe fevers ie ae 
 —~ ' Ake of them ia are very sesh and new, bes ! 
 ing very well coloured, weigh them, and to} 
 every ounce of flowers you mult. add four 
 ounces of refined Sugary,” which is very. white | 
 
 nd fair-grained ,: and, diffolve i it jn two ounces of fair 
 
 
 
 | mae water , be sue hs it until ie comes to a Suge 
 
 PG meh he gain] 
 
 
 
 
 

 
 
 
 at 
 
 q gee. ete eels Pepbsates ic oe wR A Oi ie Se Bi CMM oF oid a aN Aa ear a 
 Rave Receiprsin Candying. = 200. 
 , ib: go ee Yat ae rte 5 uy et “ fe ge ; ree 1 ee 
 mo 8 van , ae Pe (Sx 655 th 1 UAL pen gee 
 wai, you mutt, feum ir often; left it be not:cleat, 
 j:nough,. and whenit 1s boyled to. Sugar again,’ tat ; 
 
 Vic off, and letit cool, *then put in your Violet flowers,’ 
 ‘tirring them together until the Sugar grow hard to the 
 pan; this done, putthem ina box, and keep them for 
 Neermleni titer hed loci idrok nyt 
 
 
 
 
 rp pee 
 eat Fy sk 5 
 
 1.72 Candy P Cars, lanbs, Apricocks, tolook clear, &e. . 
 i ee oe nia? 5.0 tee? eats © gee) ee Rak hig © if? Ma ot Fa SSE 
 
 d "PAke them and give them ,a.cut-in the fide , but 
 |. your Plumbs or Apricocks:muft be cut. in, the 
 Jnotch to the: ftone;, ‘then caft Sugar on them,,and 
 |bake them in|an Oven, as hot asfor Manchetbread; — 
 let your Oven beclofe ftopr,but bake them in an earthen 
 pan, or broad platrer, whichis beit, where they may - 
 |Jye one by one; ‘let them ftand bur half'an hour, then 
 
 | take them out ofthe platter, and lay chem one by, one 
 ‘on Glats plates, fodry them. if you can get Glaffes : 
 madelike Marmalade-boxes to put over them, they will» 
 Gandy-thefooner ; after this manner you may Candy 
 
 + any fach fruits... yi Pood 
 | Py i 
 : 
 
 ‘eal ToCandy Borage flowers. aS eee 
 
 { apres your flowers and pick them very clean, weigh, 
 +A) candufe theminévery refpect as youdo your Rofe- 
 | mary flowers, fave chis ,that.when they be Candied,you 
 mutt fer chem ina Still, fo co keep.them, in a fheet of 
 white paper , putting a. Chafin-difh of coals every. day 
 into your Still , and it will be Candied very excellently, 
 ‘Vand rhatina werpthorrtimes! =f) 6) cor ody Peed) 
 
 8” To Candy Rofemary flowers. ~ 
 
 | Ake of them ready picked and weighed, to every 
 2 Source of flowers, you mult add two ounces of 
 . Toaf Sugar, and one ounce of Sugar-Candy, diffolved in” 
  Rofemary-Hower water ; boy! them until they come 
 to Sugar again ; which done’, put in your Rofemary 
 ie ee Me AS es flowers 
 
 
 
 
 
 ee 
 b. $ “\y 
 as) OH : . ‘ 
 ee bs Ged aia f ‘ et 
 
 
 

 
 \ 
 
 a 
 
 “ height oft Candy y'thénopuc, your - flower 
 
 : seni Bie. and “keepde bor yourfer 2d. + Woy a | 
 dhe 2S ren anys Che Tarai iste | 
 aes: ‘Rofe-water, "bayl them togerhi 
 Cole, Loidone, take your leafigdld: anidemini gh ‘chit 
 Keep the TE Paatsrm een eS ede cae. 
 nay Bato 
 picket from them'/addto‘evety - ourice of Goof berries 
 “twovounces of fugar’and?an’ ounce: of fugars Candy 
 
 _ -boyl them up to the height*of Adgmus “Cbiipte 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ant ithas ree 
 Te oie — thi 2 a roalted. Alp 
 eiain. of Musk eleeithem | boyl tilhthey 
 
 pickr clean, fo lee then’ boyl3 them eatt the 
 plate and'cut them it ise wich So me: mis 
 
 ots aor fangs Chrifi il. ; SFr ait: 
 TO Ake half’a” “pouhdiof refined Sabaes cutie forte | 
 et callie! eine one | 
 
 
 
 Suisar-azain Drhen fiir ie abour tt 
 
 
 
 then catt it according to art, that is in round ef goblersto 
 
 e - ty o% ¥ ot 
 CRAY |S oe ARS. eh 364" a dog 
 
 Ta Candy Goof-berrigg.. dee Rat ge | od 
 
 Fara eae pogo 
 DAkey your fitee green” Gook berries: Laan iti 
 ‘OHnnen cloch-wipe thei: clean jsthe ftalke being : 
 
 diffolve them in anoutice or two of Rofe waren): is ws | 
 
 when itis come to itsperfect, height, Jet it cool , ea 
 put in a Gool-berries, for if you put them in hor, 
 
 
 
 
 they twill bein ‘foftir them rogetheravitly a.woo: eh | 
 Spatter’, ‘till they be Peageshee un, hairs a i ad 
 nein 1 Re 6990 8 7 rigs shagt, 
 
 ; ae aati 
 
 ‘is ol we ni 
 

 
 
 
 
 eee) eG - dr 
 
 | ee da eres as eed Cee, 2 ON res. 
 “]PrAke themand {tone them when they are ripey then 
 , pao ptake their rhindes off, when they are weighed, you 
 
 
 
 “|qiuftaddto them half their weight in Sugar finely bea~ 
 eften, then take a filyer or earthen dith, andJay firlt 4 
 wt] daying of Sugar, then of the fruit, and Jet them ftand a 
 ie! hole night together, in the morning the Sugar will be 
 ‘| melted , then purthem into askillet; boy! them apace, 
 6} and. feum them well, when..they. grow tender, take 
 | ghem from the fire, and let chem:ftand in thefirrup two 
 i) dayes, thentake them forth and dry them on plates in 
 ‘the Sioveifor your ufe, we a ei 
 Diane SO RS ain 
 i) TP Ake of your) faivelt Enula-Campana-roots ,, take 
 1 «*? them clean from the firyup., wall the Sugar off, 
 | : 
 ) 
 
 ) 
 
 
 
 
 
 j 
 ~ 
 
 -and dry themagainwith a linnen cloth, weigh them, 
 
 ghey will Candy very well , 
 
 » themall che year for your ule. [ae een 
 
 f ~ 
 
 
 
 -pAke themand boyl them pretry tender, pill, p 
 
 rth, 
 wand put it in. as much water aswill melcic , thea pus 
 b in your roots, and let them boy! fofily, until fueh time 
 asthe fugar is confumed into he roots , then take rhem 
 --and turn them, and fhake bem uatil the ugar be 
 
 
 
 
 
 till they be cold; after this manner you may 4% indy 
 seany other roots... | eae 
 ; iitte. Bae Ny ae ot Aine 
 
 
 
 
 
 
 ‘and to-every pound. of soots:; you mutt adda pound, . 
 and three quarters of fugar), clarifie it well’,.and- 
  boyhitto the height of Afaus Chrifii, when itis fo. 
 | -dane, pipin yourroots , three or four ar once, and 
 
 fo Stove them and keep» 
 
 “a 
 # : 
 \ 
 ¢ 
 Kee 
 ~ 
 any? 
 5 
 
 To Candy Eringo-v00l se.) 8 e003 es a 
 
 and lay themtogether; take cheir weight intugar, 
 
 = 
 
 sdryed up, thenlay themtory on a Lattice of Wier), << 
 

 
 
 
 
 
 
 pate ihe, 5, whigenteg are ready’ ° be preferved 
 weigh them’, and to every pound of yc 
 _ foots, you mutt take two pounds of the purelt {ugar yo 
 can get, and clarifie itwith the whites/of eggs'excced= f 
 ing well, that ir may be as clear as‘Chryftal, fot | 
 ~ then it- will be very commendable’; fo done, you ‘mutt | 
 | _ boy! 1tto the height‘of Manus Curifti , , and eee i 
 <i your roots two of thfeeat once, until they be all I 
 Candied, fo put them ina’ Rove, = pray them all rhe | 
 pe yourufe, 2h)” | ROO), vee 
 
 ee ee 
 
 
 
 To ary Pippins. 
 
 | “pa half a pound. of fine fagar, boyl i itina pint . 
 . of water ‘until ir comes to a firrup , ; oclarife i it'| 
 with the white of an egg, and ftrain it through a 
 Tinnen'cloth ; then fet it on the fire again inanocker | 
 _ skillet, then take eight Pippins, being'cut in halves and’ 
 cored, and put in each half into theifirrup as you pare’ | 
 ~ them, let them boy! until the firrup be F inok waited | 
 away, but take the feum off {till asac rifech, thentake | 
 out your Pippins, lay them ¢ on plates, yi nd dry them 
 _inyonr itove.. ae ae m . 
 
 af 
 
 To Candy Rofe -leaves as natural, as if th x grew on trees, 
 
 a ee Sai of your faireft Rofe. leaves, Red or. Damask, 
 
 : and ona Sun-thine day forinkle them’ with Rofe- 
 water, lay them oneby one ona fair paper, then take 
 fome doubl erefined fugar bearen very fine, put it'insa® 
 | fine laune fearfe, when you have jaid abroad*all the 
 / Refe-leaves in rb e hotteft’of the Sun) fearfe fugar thinly 
 allover them, and anon the Sun wil! Candie rhe fagat': | 
 othed tu ri the leaves and fearfe fugar on the orher fide, 
 Ps and curn them often mh the-Sun , fometimes.. fe rink! ling i 
 | - Rofe- water, and fometimes fearling fagar on them | 
 
 Boe ee eh ee ee dori 
 a ¥ mt. 3 eg : 5 k a rg ao ee 4 Oe i Api fe Moh i > fot at 
 
 Sat th a 
 
 — 
 
 Shes 
 

 
 
 
 
 
 ine Iehey “a ends and ‘c 
 dking thus done, you may y keep them. — 
 
 1 To 0 ie all forts of Flowers, i rnits and Spices, ihe clear 
 > =, Rack: Candy, I sities a 
 
 
 
 clarified withthe whites of two eggs < beyl it 
 
 jhimot fo high as for Ad¢anus Chrifti, then putitinto,  — 
 
 a pipkin that is: not very rough, then putin your 
 Flowers , Fruits, and Spices, fo put your pipkin 
 tlinto a Still , and make a {mall fire with {mali-coals 
 
 Junderit, and in the fpace of twelve seven it will be 
 
 [Rock- Candye/! hs 
 
 To Candy Marigolds i in Wedges, the Spe i fThiohe. 
 
 
 
 Chrifti, then pour it upon a wet pye- plate, and berwixt 
 ‘hor and cold cut it into Wedges , then lay them on a 
 theet of white paper, and put them in a {tove. 
 
 — ati ee Lal Lem rr. 
 - ‘ 
 
 pen Candy all manner of flowers.in their natural colors. 
 
 Ake the flowers with fe ftalks , and wath them 
 ae over with a little Rofe-water , wherein Gums 
  Arabick is diffolved , then take fine fearfed fugar,and 
 -duft over them, and fer thema drying on the bottom of 
 
 Of ey. | , 
 
 re foe To Candy ( Ginger. | ey 
 ; PL risyounerise Ginger, pared, and ay 
 
 ~tbile*refined {ugar , and boylitro the heighe of. fugar 
 Vagain'> “aad wl bemchac oc dbmioe i be cold, take your 
 ieee nd ft ee about ,,while you: fugir ts tavd 
 
 oP ra 
 eat: ‘ lhe abt aoa , L v2. 
 
 
 
 ; to: yout liking, and : 
 
 “Ake two iphund of Barbery fugar great grained, 
 
 Ake of the fair yellow: -flowerstwo ounces, fired. 
 and dry them before the fire: then rake four 
 ‘ounces of fugar, and boyl icto the height of Afanus 
 
 ‘a fieve inan Oven, and chey will glifter as if it were 
 
 itinwater a day. anda night, “then take your dou. - 
 
 
 
 ta 
 
| “ 0 pie Pafte of Pippins'the Genoua \ fafhion, fore with 
 
 oF a a Chafinediflp of coals, then weigh them, and 
 
 ; oe 
 
 a i 
 
 : begin to grow tender, then cut them through im the 
 
 
 
 
 
 it sO 
 hs the fre for four ours s 
 
 - 3 
 Apaotien eign REST babii 
 
 
 
 
 
 
 
 
 ‘ oo : nr Ere ween nae 
 
 iB aie Fil gio lomleh 
 f 5 Hast LURE NE LER A bh hi edits 
 RABE teat: Bye a ee, Ban amend: ‘qi leieaal; 
 
 “ lemsits fome like P Planbs oe OR ara afin rhe uw 
 
 ae 2a 
 
 
 
 ay 7Our Pippins boas g pared, cut thd min aur 
 “ : and boyl tliem in fair water til, they be ten. 
 5 hese then ‘ftrain them anddry chepulp upot 
 
 —P—— <_< —~ s Kies 
 
 
 
 boyli it ro Manus Chrifii,and pat themiogether 5 then’: 
 fathion them upon a pye-plarey and:put them in Jan’ 
 
 sOven, being very flightly:heary the next morning you) 
 
 may turn them, and. put them pffithe’ plates, » upon) 
 fheets of paper on.a hurdle, and fo put them into an) 
 ‘Oven, like hear, and there let rhemiremain fout or five| 
 ayes, putting every! ‘day a Chafin-difh of coals*ir CO} 
 the Oven, and wheathey be very dry) you may Box| 
 Piste: and keep them for your ufe all. the year oh 
 
 oe ules 
 
 To make Pajte of Oranges. and Le: mons. ‘chi < 
 
 
 
 "Take ot your Grangesand Beiione: andboy Lier 
 4. Arvo feveral wellels of, water; hee. thie water fo} 
 often, until the bitrernefs be tien away, and ¢ they 
 
 middle, and rakeout the kernels, wring the water from 
 them, and beat themina clean Snge Morter 5 with the 
 “pulp of three ox four Pippins ; thea ftrain them through 
 a frainer, 3 ant tale the weigh of they pap in SOSA and 
 
 . _ bowl | 
 

 
 tly, ceo tied. foto and i ae 
 
 “0 you may put.it i to what fashion 
 see of g eee ie tina he or 
 
 it is Macs, box it pee ene al Be, cree | 
 
 MT Bmabe Bape ef Cofberrics. 
 
 ia ‘Ake eh berries, cut them one by one, and wring. a. 
 jo. away ‘thej ejuice rill you have gor enough for your 
 jurn,boyl your juicealoneto make tt fomwhat thicker : 
 ‘chen take'as much fine Sugar as your. juice, will fharpen, 
 ‘ wit; and: when iris fo, bear tie'again , thengtaRe 
 ‘much Gum-Dragon’ fteeped i in Role water a a 
 ferve «v-rthen b ab ivintola Palt éo ih asMarble: Mc 
 then tak ieupand princi inyour Moulds, fo ab 
 Four Sto’ et iwhen isis dry, ie age Bes it a for 
 7 Your wfeall the year. ~~ ce... Use aba ented 
 
 “s : . * 
 baka oe petite hee ins id pecs 2 its 20 aad a ‘ Betas, Mey eedy 8202 ia 
 4 . ita Seg A ee ar + ‘ re 
 
 
 
 
 
 
 
 
 
 
 hs r 
 
 | Se ips Gt oe Ae 
 | = Se ee i era ? gh i Pty +o 
 FESR RIE Hn aosQ0OVN SEH) 
 
 
 
 
 i 
 
 
 
 u 
 oe he 
 mY * . é 
 
 i : i ’ 
 3 . is eh By Do 
 }\7# i% if #4, as p | a “4 % % 
 fete DALI pad vag ee Lees, Cerrain 
 | Seger toe ft 0) ita et en Pr - 
 we Ay i BO By FO eared i: Bae ‘ ‘ 
 yh: ue MeO ea me EAR GR ET a4) 58 oe es 
 
 Tn lead : 4 
 | setae : Bes 
 
 = j \ 
 
 
 
 
 
 
 
 Pas. 
 
 Hee 
 oe? 
 
 Cie Ae tay 
 

 
 ate papa: Fe Pres wes i Vigan ace ee * Re ae. ae ae ak | 
 . Apede. ee sie - ene a Ret ce $ oek ihe * Pe ee tar: Bea sic BS a Se | 
 if r ir é : sae * ne es has 
 * Ro ts SS Vth habe Sei BRE, pr aes 
 iL ae oh he Bist yae viet Sl: WU 
 gceamee se Go) ar tures hii 
 
 “Terms fe a Carver, LR Agia 
 
 
 
 
 
 
 2S 
 
 
 
 ‘ * 4 
 * Be ty 7 
 InP uy owt 
 
 Reak gee se “Leach Phen Pl ik Rear that | 
 . Goofe ; Lift that Swans, Sawee thar. ‘Capon; 
 | Spoyl that Hen , Trufh that Chicken; Une | 
 ~ brace that ‘Malla rd ; Unlace. that Gony 5, Dif | 
 % “eniber thac Heron Dilplay that Crane:; Disfigure | 
 ™ ‘that Peacock; Unjoynt thar Bittern 3; Uptach that Cure | 
 lew ; ‘Allay that Pheafant ; Wing that Partridge, with 
 that ‘Quail ; Mince that Plover ; ; Thigh. chat Pigeon; | 
 ~/ Border that Patty ; Thigh chat Woodcock, alfo.ali man-| 
 - ner of fmall fowl , Timber the fre; Tire the Egg;| 
 Chine that Salmon ; String that Lampry; Splat che] 
 _.. Pike . Sauce that Plaice ; Sauce that Tench ; Splay that} 
 ait Bream , Side that Haddock : Tusk thar Barbel ; Cul-| 
 pen) that Trout; Finthat Chevine: Tranfon that Eele ; | 
 <o° *Pranch tha at Sturgeon: Undertench that Rorpage Tame 
 oe that Crab ; Barbthat Lobfter.. 
 
 
 
 ei ik ne they 
 
 
 
 
 
 ae: 
 
 fh 
 
 The off if the Butler, Pantler , Teornan ez the . 
 Sellar, and Eury, aes 
 
 ge 
 
 Be you mutt have,three Pantry ives one knife to 
 > fore Trencher loaves, another to be a Chipper, 
 = the third {hall be fharp,for to make fmooth Trenchers : 
 ad then Chip yons Lords bread hot , a a all other bread 
 
 
 

 
 Tet titbéaday oldshoufhold — vip asd. then 
 \Jook your fale be white ‘and dry, the powder made of 
 
 | vory twovinches broad and three long , and look that 
 Jour faltfellar lid touch not your falr : Let your Table- 
 {-lothes, Towels,and Napkins be fair folded in a Cheft, 
 br hanged on a Perch, then fee your Table Knives be 
 jair polithed, and your Spoons clean : and look you 
 lave two Tarriots , a greater anda lefs , and Wine 
 jCannels of Boxmade according, and a fharp Gimlet - 
 Jind Faucets + and when you fet a Pipe on broach do 
 thus, ferit four fingers broad above the nether Chine 
 ‘ lapward aftaunt, and then shall the Lees never rife ; alfo 
 ‘look you have according to the feafons, Butter, Cheefe, 
 Apples, Pears, Nuts, Plumbs, Grapes, Dates, Figs, 
 
 tferve fafting, Butter, Plumbs, Damfons, Cherries and 
 * Grapes: after meat, Pears, Nuts, Strawberries, Hurtle- 
 ¢ berries, and hard Cheefe : alfo Blanderles or Pippins, 
 
 l Apples and Pears, with blanched Powder and hard 
 ; Cheefe, beware of Cow-cream, and of. Strawberries , 
 
 + Hurtleberries, Juncate for Cheefe will make your Lord 
 ; fick, therefore let him eat hard Cheefe - Hard Cheefe 
 ¢ hath this operation, it will:keep the ftomach open. 
 t Butter is wholfom firlt and lait , for ic purgeth away 
 
 al poifons, Milk, Cream, and Juacate, they will clofe 
 
 
 
 
 
 ity ow Waits; for they will rite your ott fick, Set 
 
 ‘tierefore eat an Almond and hard Cheefe : Alfo of ae 
 vers drinks , if their fumofities have difpleafed your 
 
 , ‘ceafe: 
 
  Wake-good heed of your Vi ines ever y nig he wirhrok 
 “candle, both red Wine and fweer Wine , and Louk they 
 i boy! nor leak not.and walh the Pipedhead every nigts 
 . oe . ¢ wih 
 
 
 
 
 
 * with Carrawaies in Confedts ; after Supper-, roafted — 
 
 -notmiuch by fuch meats as will fer the teeth on edge s iy, 
 
 ‘Lord, tet him eat a raw bine and the fumofieies will | 
 
 ; Railins, Compolt, green Ginger, Chard and Quince: — 
 
 { 
 
 ¥ 
 
 ; the Maw, fo doth aPoffer , beware of green Saliersand / ~~ 
 
 : 
 
‘a 
 
 \ 
 
  elean; rand: be courteous’ to: -anfwerro:eac 
 
 © of the Towelin your: ‘right hand to bear in: {poons»and | 
 
 
 
 
 
 
 
 
 
 ane tebe Bi he ‘will: Lely its Saat if 
 adi draw it intoa 'r onthe 7 vefle 
 — lenyourC &! ampolt be fair arid cles 
 ~ dayes olde exe men drink tc, ‘Ther kee; 
 
 look. you give no perfon'paled drink}. or 
 che fcab.. And:when you lay the cloth, wip e:the 
 clean, then lay your ‘cloth (a Couch ivis called dlet you: 
 fellow take the one end , and hoid»youthe other, fo 
 draw the cloth ftraight , thebought’ on theouterfide’s 1 
 takethe outeripartsiand hand it even, rhen takethechird 1 
 
 cloth,and lay the bought .on rhe inner fide and layieftare 
 _ boththe upper part halfa foor broad ,:then cover, the | 
 Cupboard and the Ewry, with 4 ‘Towel of Diaper , then 
 take a Towel about youy neck, andday the one fide of 
 your Towel upon your leftarm:s and thetcon lay your { 
 Lords Napkin, and lay:on your aem-feven'loaves: of 
 bread, with three or four, rrencher+loaves, with the end 
 - ofthe Towel in your left hand,» asthe mannenis ; chen 
 take the Salt-fellar imyour left hand, and take. hebial t 
 
 
 
 
 
 
 Knives, then fer your Sale on therighr fide where your | i 
 ' Lord hall fic, on che le ft fide your Salt fet your Tren} || 
 
 ~ cbers, then lay your knives, and feriyour bread one|] 
 
 ~ Joaf by anorher,..and your fpoons:; and :your Napkin} 
 fair folded befide your bread, then cover your bread 4} 
 rrenchers, fpoonsand knives, and atievery’ fide of ‘the | 
 "Table fet a Salt-feller with ewo. Erencher-loaves, and if; 
 you will wrap your Lords bread ilately » you anutt } 
 fquane and proportionit , and feetharno. loat beamore); 
 than another., and then thall you make your Wrapper |j 
 bandtumly, then t take a Tow el of Reins: of es nee 
 
 be ae he ‘ and), 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ae rie wisingt © 2k 
 id half, and take irby theends double, lay it on the © 
 
 able, thentake the end of the bought , a handful in?” 
 our hand, wrap it hard; then lay the endfo wrapped’ 
 stween two Towels, upon theend fo wrapped: this. 
 Jeing done, lay your bread bottom to bottom, “fixor 
 ven loaves, then fet your bread in good form + “And: 
 den your Lords Table is thus arrayed,coverallother 
 doards with falts, trenchers, and cups, alfo fee the’ 
 iiwry be arrayed with Bafons and Ewrs, and water hot: 
 ind cold ; and fee yow have Napkins, cups and fpoons, 
 Ind fee your potsfor Wine and Ale-be made clean, and: 
 Jo the jurnape make the curtelie, with a-cloth under a 
 fair double Napry ;then take the Towels end next you, 
 nd the outer end of thé clothon the outer fide of the — 
 iTable, “and hold thefe three ends at once», and fold 
 ‘hemat once, that a pleat pafs nota foot broad , then 
 lay it even where it fhould lye,and after meat.walh with 
 Nhat, that is, atthe right end of the Table you:mult 
 (izive it ont, and the Marflal mult convey 1t , and look 
 to each cloth the right fide be outward and drawn 
 ftraighr) then mu you raife thei upper part of the 
 { Towel; and lay itwithout any groaning, apd atevery 
 tend of the Towel you mu‘t convey hali a yard’, thar 
 {the Sewer may take eftate reverenily, and when your 
 (Lord hath waflied, draw the Jurnape even, and bear 
 ripto the mid{t of the board, thentakeit up before your 
 i Lord, and bear ir into the Ewry again; and when,youry 
 Lord is fet, Jook your Towel be! abous. your neck . 
 nthenmake your Obeyfance,.then uncover your bread 
 jand lay it by the file, and ‘lay ‘yout Napkin, Knile 
 «aad fpoon aforevhiin 5 and look you fetarthe: ends: of 
 f ere Pable four loaves at aMefs 5) fee than every perton 
 havea Napkinand a fpoon and obferve the Sewer, how 
 ¢ many dithes be covered, and fo.many chaps cover you ; 
 t thenferve you fore rhe Table decemby, that every nian 
 
 
 
 kway d peak ob you, counee hey iy: agate oho i 
 Ay ; Crea 
 
 
 
 
 
sash oe 
 
 
 
 
 
 
 
 
 
 Of: the Sewing fF fie 
 
 pies Sewer pane a: and from. the boone lately a] 
 -manner of Pottages, Meats and. Sauces ; : and every 
 day commune with the Cook., and” underftand. an 
 know how many difhes thall be; and fpeak with the 
 '. Pantlersand Officers of the Spicery, for Fruits that fhall 
 be eaten faiting, then go to the board of Sewing , and 
 {ee you have, Officers ready to.convey , and fervantst 0 
 bear your dithes; alfo ifthe Marfhal,. Squires and Ser 
 jeants of Arms be there, ehen you ue ferve yout Lor d 
 without blame. a2 
 
 et 
 
 amen Ne ak ies Service. Een 
 Be Muttard: and Brawn, Pottage, Beef, Mutton ; 
 {tewed Pheafants, Swan, Capon, Pigg, Venifon ‘ 
 Hake, Cultard, Leach, and ‘Lumbard, Fruirer-Vaunt |! 
 >with a fubiilty , two pottages blanched , Manger and | 
 Jelly ; for ftandard, Venifon, roatKid , Fawn , and | 
 -. Cony, Buftard, Stork, Crane, Peacock with his tail, 
 ~~ Heron-fhew, Bittern, Woodcock , Partridge, Plover , ' 
 Rabbits, great birds, Larks, Doucets, Pampuff, White. | 
 leach, Amber, Jelly, Cream of Adwords © urlew,Brew, 
 Snite, Quail, Sparrow , Martiner, Pearch in jelly, 
 petty Pervis, Quinced, baked, Leach, ‘Dewgard, Fruter, | 
 Fage,Blandrels,or Pippins,with CarrawaiesinConfe@s, 
 Wafers and Ipocrafs, they ‘be ces this Calebeing 
 | cones voidthat Tables 
 
 pee ce OF Carvitie ff fihb- 
 
 Si 
 i ae Cae muft know the Carving, and the fair |i 
 handling of a knife , and how he thall fetch al} |) 
 manner of fowl , your knife mutt be fair and your | 
 hands clean, and pals but two fingers and athumb upon |i 
 your knife, in the midft of yeur hand fer thehaft fare ,|t 
 unlal ing the mincing with two Bae rs and a th unb , {i 
 Pe : 2 i “carving 
 
 
 
 h 
 

 
 ord, and cut the neather cruft and void the paring, 
 pn | touch the loaf no more after it is ferved; then cleanfe 
 rhe ‘Fable, thatthe Sewer may ferve your Lord. | 
 | You muft know the fumofitives of fith, flefh, and 
 yowls,'and all manner of fauces according to their ap- 
 Jpetites ; thefe are ftimofitives, falt, four, ruftie, fat, 
 F-yed, finews, skins, bony, ‘croups, young feathers, 
 heads; Pigeons bonés and all manner of legs of beails 
 Jand fowls lay to rhe other fide, for thefe be fumofi- 
 tives, lay them never to, your Lord. 
 
 Beiladgia vy, ve Service, | 7 f 
 3 ~ Ake your knife in your hand, and cut Brawn in 
 ry the difhas it lyeth, and lay on your Lords Tren- 
 
 . cher, ‘and feetheré be Mu tard 
 | Venifon with Frumenty is good ‘for your Lord, 
 jtouch not the Venifon with your hand’, but with 
 jyour knife , cut it out into the Furmity, do inthe 
 fame wile with Peafe and Bacon, Beef, Hen, and 
 Mutton, and lay to your Lord, beware of fumofi. 
 
 ptives, fale, linew, facand raw in firrup ; Pheafant,Par- 
 s tridge, Stock, Dove, Chickens, in the left hand take 
 jthem by the pinion, and wich the fore part of your 
 knife lift pp your wings ; then mince it into thefirrup, 
 
 | T ive 
 i . Ra tie ie Sto 
 
 
 

 
 
 Be i oe a re ON aN 
 eae sk aaa 
 ' ¥ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 es Si 
 
 74 ‘Traditions of Carving and Sewing. 
 beware ofskin , raw and finew ; Goofe;Teal, Mallard 
 and Swan, raife the legs, then the wings, lay the body 
 in the mid{t, or in any other platter, the wings in the 
 mid{t,the legs after, lay the Brawn between the legs, 
 and rhe wings in the platter; Capon, or Hen, or geefe 9 
 lift the legs, then the wings, and caft on Wine or 
 Ale, then mince the wing, and give your Lord; Phea- 
 fant, Partridge, Plover, or Lapwing, raife the wings, 
 after the legs ;- Woodcock, Bittern, Egrit, Snite)) 
 Curlew and Heron-few, unlace them, break off the pi-) 
 nions, and break the neck, then raife the legs , and) 
 let the feet be on ftill , with the wings, a Crane ,) 
 raife rhe wings firft, and beware of the Trump in his) 
 _breaft : Peacock, Stock,Buftard, and Shovillard, unlace’ 
 them as a Crane, and let the feet be on ftill; Quail, | 
 Lark, Sparrow, Martinet, Pigeon, Swallow, and) 
 Thruth, the legs firft, then the wings : Fawn, Kid, and | 
 Lamb, lay the kidny to your Lord, then lift up the 
 fhoulder,and give to your Lordarib: Venifon roafted 
 cut it into the difh, and lay it to your Lord , A Coney,) 
 lay him on the back, cut away the vents between the, 
 hinder legs; break the kernel bone, then raife the fides, | 
 Jay the Coney on the womb on each fide the chine ,\ 
 the two fides parted from the chine, then Jay the bulk ,|; 
 chine, and fides in the difh ; alfo you muft mince fou| 
 _ Leffes to one morfel of meat, that your Lord may take it), 
 in the fauce : All baked meats that be hor, open ther 
 above the Coffin, and all that be cold, open then 
 in the mid-way. Cufiard, cheek them inch-f{quare |, 
 _ that your Lord may eat Doucets, pareaway the fide:|y 
 and the bottom; beware of fumolitives, Fruiter), 
 Vaunt, Fruiters they fay be good ; better is Fruite:|y 
 pouch ; Apple-fruiters be good hot, all cold toucl|y 
 not ; Tanfey is good hot, Worts of Grewel, of Beet), 
 
 
 
 
 
 or-of Mutton is good’; Jelley , Mortrus , Cream Cl 
 Almonds, blanch Manger, Juflel and Claret , Cabbag |, 
 
 ar 
 

 
 portage beware of. 
 _ Sauce for many forts of fowls and flefh: 
 WA tox isgood with Brawn, Beef, Chine of Bacon 
 AVA andMurton; Verjuice is good to boyled Chick- 
 ens and Capons; Swan with Chaldrons ; Ribs of Beef. 
 with Garlick, Muftard, Pepper, Verjuice, Gingers 
 fauce of Lamb, Pig, or Fawn ; Muftard and fugar to 
 Pheafant, Partridge and Coney ; fauce Gamlinto He-. 
 ton-few, Egript, Plover, and Crane , Brew and 
 Curlew, falt, Sugar, and water of Camet ; Buftard; 
 Shovillard and Bittern tauce, Gamlin, Woodcock, 
 cock, Lapwing, Lark, Quail,Martinet, Venifoh, and 
 Snite, with white falt ; Sparrows and Throfles , with 
 Salt and Cinamon ; ‘thus with all meats, falt fhall have 
 the operation, | 
 
 Of the Eeafts and Service from Ealter unto 
 | Whitfuntide, 
 
 ~ 
 
 | E) NEafter-day ,and fo forth toPenteco/?,after the foe- 
 | ving Table, there muft be fer bread, trenchers ang’ 
 fpoons, after the eftimation of them that fit there : And 
 thus you fhall ferve your Lord, lay trenchérs, and if 
 Nhe be of a high degree or eftate lay five trenchers, 
 Nand of alower degree four, if lower three, then cut 
 Nbread for your Lord according tobis conditions, whe- 
 Hther it be cut in rhe midft, or pared, or elfe to be 
 ent in fmall peices; alfo you muft underftand how 
 the meat fhall be ferved before your Lord ; and 
 hamely on Laffer day after the. manner and fervice 
 fof that Country where you were born: Firft, on that 
 Iddy you fhall ferve a Calf fodden, and fodden epgs 
 lwith greenfance, afd fer them before the moft prin- 
 i éftare: And that Lord, becaufe of his high eftare? 
 iait pare chen alt about him , then ferve potrage, 
 eae Ses leg) a a as 
 
 
 

 
 
 
 
 
 
 
 
 
 “6f qibseat. bis the en Chickens at ete Veal a 
 : “ roafted Pigeons, or tamed, and Kid woafted, with th ne 
 bead and purtenance ‘of Lamb, and, Pigs-feet \ with Via 
  négar and ees poson., and cane te an O- 
 
 ao ye 
 
 “and vac to “be coloured. ‘with Saffron,and baked : 
 
 w te Dots , with, 
 a I 
 meats and the fecond courfe. ,Juffel with Mamony,. and} 
 
 soalealonddetisb and ier sins gh ne i 
 
 
 
 “Fi bub: and yé thrall begin to ail the Capon. > 
 i 
 
 i 
 ‘Lift that Swan. > ‘ / 
 
 Bei mannet offurting up a Sau mul be to fi hes 
 “tight down in the middle of rhe brealt,and fo eThap! 
 baba the’back, from the neck ro the Rump; fo, paris 
 “her in’ two halves, ‘bur You. mufb do it cleanly anek 
 “handfomly,’ that you. break not nor tear, the, thet 
 ‘theiilay t the two halvesin a fair Charger, with, the fli 
 “fides downWatds, t throw falr about it, and fer it agail 
 “to the Tablé s Let yout. fauce be Chaldron, for, a Swan 
 vand ferve i ft in faucets, oe ee r iti leu: 334 
 ; is “Reith that: Gift. AGS, #0 Yon 
 
 diiey wt 4reerey > 
 
 > On inl break a Goole up contrary. isi i | 
 
 “fhion take'a Goofe being roalled pand ta ke off 
 
 boil the legs: Fain, Tike ihoulders, of. Lan 5 tak 
 
 them quite from, the PRN thea fe ne, Sg) ly-pise li 
 roun 
 
 ; 2 
 
 General Dircttions for the- Cae up of Fol. 
 
 
 
 
 
 
 a 
 it 
 
Lae Ja a eee Ee ee TOF AM ie RNR co oi et, irl ail S| y 
 Wet. ek hae eee Ts. AGUE me i ak. SE WRT : 
 qo) fy Ps a q burt Kc alae ¢ 5 rT ; z & 
 
 Pe 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ee ER Nad ee Ae oie 
 . i Oe ee Ty ae Ds leg ey Mall, Pe (mec es Nt ’ nH eg! 
 i Traditions of Carving and Sewing. == -277* 
 
 fund clofe to the end of the breaft, then lace het down 
 fith your knife clean through the breaft,on each fide 
 f:humbs breadth from the bone in the middle of the 
 Feait, then take offthe pinion of each fide, and the fefh 
 pu firltlaced with your knife, raife it up clean from 
 Fe bone, and take it off clean from the carkafs with 
 fepinion ; thencut upthe bone which lyeth before 
 # the breaft commonly called the Merry-thoughe,' the” 
 fin-and the flefh being upon it, thencut from the 
 ealt-bone another flice of Aeth~clean through, and. 
 #ke it clean from the bone, then turn your carkafs 
 ind cut it afunder, the back bone above the loyn bones, 
 pen take therump end of the back-bone and lay itin a 
 fir dith with the skinny fide upwards, lay ar the fore- 
 pd ofit the Merry-thought, wich the skinny. fide up- 
 jards, and before that the Apron of the Goofe, then 
 JY your pinions, on each fide contrary, fet your legs _ 
 feach fide contrary behind them} that the bone. ends 
 [the legs may ftand up crofs in the middle of the. - 
 th, and the wing-pinions may come inthe ourfide of 
 hem, put under. the Wing pinions on each fide, the 
 ing slices of Heth, which you cur from the brealt-bone, 
 pd letthe ends meet under the leg bones , and let the 
 ther ends lie cut in the dith betwixt the leg and the pi- 
 ion, then pour in-your. fauce into the dif, under 
 jour meat, and throw on fali, and feric onthe Table, 
 
 
 
 
 Tocut up.a Turkey or Buftard. 
 
 | Ou mutt raife up the leg very fair, and openthe 
 
 #. joynt with the point of your knife, but. take not 
 
 » off theleg, the lace downthe breat with your 
 
 inifeo both fides,n ‘and open the breaft pinion 
 
 ith your,knife,but take it not off, then raife np the. 
 
 lerry-thoughr, betwixt the breaft-bane and. the top. 
 
 tereof, then lace down the flefhon both fides the breai | 
 i aeass mays | ad bone, 
 
 . S “ 
 Pe OP ee or: 
 
 
 
7 
 
 
 
 278 Se ath of Carving an 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 bone, afid raife up the flefh called the brawn, arid 
 it outward upon both fides, but break it not, nor cur it 
 _ off, then cut offthe wing pinions at the joynt next the 
 Body, and ftick in each fide the pinion in the place yo i. 
 ‘turned out the brawn , but cut off the fharp end of) 
 the pinion, and take the middle piece, and that will fie 
 juft inthe place : You may cut up a’ Capon or Phea- 
 fant the fame way, but of your Capon cut not off the 
 _ pinion s but in the place where youput the pinion of 
 of your Turkey, you mutt put the br aint of your Ca-# 
 apa on each fide half. — . 
 
 , | Difmember that Heron. 
 
 ‘Ou muft take off both the legs, lace it down! 
 
 to the breaft with your knife on both fides) 
 
 : maid raife up the fleth, and take it cleanoff with | 
 
 the pinton, then you muft ftick the head in thebreaft, 
 and fet the pinion, on the contrary fide of the carkafs, : 
 and the leg onthe other fide of the carkafs, fo that) 
 the bone ends may meet crofs over the carkafs, and the: 
 other wing. crofs over upon the top of the carkafs, AE 
 
 Unbrace that Mallard. ‘s . 4 
 
 Re up the pinion and legs , but take them not off , 
 and raife the Merry-thought from the breatt, and. 
 ~ Jace itdowneach fide of the breaft with dead knife, 
 bending to and fro like waves. 
 
 Unlace that Coney. 
 
 Urn the back downward, & cut the belly flapsclean 
 T from the Kidney , but take heed ‘yor cut not 
 the Kidney, nor the flefh, chen put in the point of your | 
 knife between the Kidneys, and ‘loofen the fleth from 
 the bone on each fide of the bone, then turn up ‘the | 
 back ofthe Rabbet; and'cut it crofs between the wings, 
 ait Hn it aah clofe od bene with your knife on | 
 
 | ORS ee, 
 
 
 
 
 
 ee 
 
 
 
Traditions of Carving and Sewing. = 279 
 oth fides then open the flefh of theRabbet from the bone 
 Wvith the point of your knife againft the Kidney, and 
 bull the leg open foftly with your hand, but pullitnor 
 ff, then thruft in your knife betwixt the ribs and 
 he Kidney , and flit it out, then lay the legs clofe 
 Fogether. | : : 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Sauce that Capon. 
 
 Ake upa Capon, and lift up the ri ht leg, and 
 right wing,and fo array forth,and lay him in the 
 platter, as he fhould fly, and ferve your Lord; and 
 know well, that Capons or Chickens be arrayed after 
 one fauce , the Chickens fhall be fauced with green 
 fauce or Verjuice. 
 
 Allay that Pheafant. 
 
 ‘PytAke a Pheafant, raife his legs and his wings, as if 
 | were a Hen, and no fauce, only falt. 
 | Wing that Partridge. 
 | El aes a Partridge and raife his Legs and wings as 
 a Hen,if ye mince him,fauce him with wine, pow- 
 | der of Ginger, and falt, then fer him upon a Cha- 
 -findith of coals to warm, and ferve it. 
 | Wing that Quail. 
 . rp Ake a Quail, and raife his legs and wings as a Hen ; 
 | ufe no fauce, but falt. ne ‘ 
 : Difplay that Crane. a 
 B Taig a Crane and unfold his legs,and cut off his _ 
 wings bythe joynts,thea take up his wingsand 
 his legs, and fauce them-with powder of Ginger, _ 
 _ Muftard, Vinegar and fale. . | 
 : fi 
 
 ded 
 
 i 
 \ 
 

 
 SM Then Heme mt his olen Oe wirigs, as. as 
 rane, and fauce him with Vine; ars M tt d, 
 der of Ginger and falr.. s aes a ae 
 
 © . 
 Ned 
 
 Unjoyat Bs Bittern, 
 
 fi a Bitternand raife his legs and wings.as a Heron, 
 and: no fauce but fale. Lice Heme § 
 
 ¢ , 
 : x ee 
 
 ‘ = 4 
 
 . Ne 
 
 i 
 “Akean Rete and raife his legs and d wings, asa 1He. | | 
 Ls ‘Fon. and no fauce but fale. . 
 
 | Brea th, ay a 
 k a Egript. aes 
 
 prez 
 
 ts 
 
 
 
 Untach that Clan ; 
 [4s a Curlew and raife his legs and wings, aga 
 Hen, no fauce but fale. Bay Rie Bie a 
 
 4 
 
 i Cntach thar Beas , 
 om I Ake a Brew and raife him up as gers no fauce 
 | but falr, andferyeit, « — : 
 
 Break, that Sarcel, 
 
 Akea Sarcel or Teal , and raife his wings and legs, 
 and no Hautes but falt. 
 
 Mince that Pipe. 
 
 Tae a - plier. raife him as a Hen, no fance ba 
 
 
 
 | 
 ( 
 ( 
 Bet 
 bei 
 1 
 
 falt. EE 
 a i il cet ! ad cae 
 R ~ him as. ye did the Pane » 0 feb ba 
 alt, 
 
 
 

 
 Ake.a Woodcock , raife his legs and wings as a | 
 Hen, this done, dight. him the brain. r 
 
 
 
 
 
 
 
 
 
 
 
 
 Fram the Feaft of W hitfuntide unto Midfammer. 
 
 rN the fecond courfe for the meats aforefaid , you 
 i muft take for your fauces, Ale, Wine-Vinegar, and 
 Powders after meat, but Ginger a Canel from Pentecoft 
 ‘othe Feaft of Saint 7ohn Baprift. : | 
 
 | The firft courfe fhall be Beef and Mutton, with boyled 
 }Capons, or roalted ; but ifthe Capon be boyled, drefs — 
 faim in the manner aforefaid, and when he is roafted,you 
 
 pon by the leg and caft.on the fauce, and break him 
 out, and lay himina difhas he fhouldlie , firft ye fhall 
 cut the right leg, and right fhoulder, and between the 
 four members lay the brawn of the Capon, with the’ 
 croupin the end between the legs, asit were poffible - 
 to be joyned together ; and other baked meats after : 
 And in the fecond courfe Pottage fhall be Juffel, Char- 
 let, or Motrus, with young Gheefe, Veal, Pork, Pige- 
 ons, or Chickens roafted with pam puff, Fretters, and 
 lother baked meat, after the dire@ion ofthe Cook - Al- 
 fo the Goofe ought to be cut_ member to member , 
 beginning at the right leg, and fo forthtunder the right 
 wing, and not upon the joynt above, andirought tobe 
 eaten with Sorrel, or tender Vines, or Verjuice in Sum- 
 mer feafon, after the pleafure of your Lord ; alfo you 
 -muft underftand,that all manner of fowls that have whole 
 feet, should be raifed under the wing.and not above. 
 
 \ 
 
 From 
 
 
 
 mult caft on Salt, with Wine or Ale, then take the Ca- © 
 

 
 
 
 
 
 | From he 4 pee fof St. Joins the Baptift: , 
 uito Michaelmas. Na ed 
 
 IN the firft courfe , Pottage, Worts, Gruel and 
 
 menty ; -with Venifon, and Mortrus, and legs of 
 Pork with green fauce toafted Capon, Swan with Chal- 
 dron: Inthe fecond courfe Pottage, after the direction” 
 of the Cooks, with roafted Mutton, Veal, Pork, Chick=. 
 ens, or endoured Pigeons, Heron-fews, Fritters, or 
 baked meats; take heed ofa Pheafant, for he muft be 
 baked in the manner of a Capon, but it muft be done. 
 dry without any moifture, and he muft be eaten. with 
 falt and powder of Ginger ; andthe Heron-few muft 
 . bedreft in the fame manner, without any moifture, 
 and he fhould be eaten with faltand powder ;alfo you’ 
 mu(t under{tand that all fort of Fowls, having open | 
 claws, as a Capon, fhall be dreffed and fer: forth as 3 
 Capon, or fuch like. | 
 
 From the Feat of Saint Michaelmas, unto the Feaft | 
 | _ of Chriftmas. 5 i 
 
 ys the firf edie: Pottage, Beef, Mutton, Bacon, | 
 legs of Pork, or with Goofe, Capon, Mallard, Swan , 
 or Pheafant, as itis before faid, with Tarts, ot ‘baked 
 Meats, or Chines of Pork :In the fecond courfe ,Pottage, 
 -Mortrus, or Conies, or Sew, the roafted flefh, Mutton, 
 ~ Pork, Veal Pullets, Pigeons, Teals, Widgeons,Mallards, 
 Partridge Woodcocks, Plovers Bittern,Curlew, Heron- 
 few, Venifonroafted, Streat birds, Snites, Feldfares , 
 Thrufhes, Fritters, Chewets, Beef with fauce,and other 
 baked meats , asis aforefaid : And if you carve before” 
 your Lord or your Lady,any boyled Flefh, carve away 
 che skin above , then catve not too much iE the fleth 
 for your Lord and Lady- and efpecially for Ladies, for’ 
 they will foon be suey. : for coal thoughts are foon | 
 ae changed, | 
 
 
 
 
 
eee I ad Ce Ree A 
 ee halt 
 
 | “Traditions of Carving and Sewing, = 283 
 shanged, and fome Lords will be foon pleafed , and 
 ‘oine not, as they be of complexion : The Goofe and , 
 3wanmay be cut as youdo other Fowls,that have whole 
 eet, or elfe as’ your Lord and Lady would have it : 
 ‘Alfo a Swan with a Chaldron,Capon,or Pheafant,ought | 
 -o be dreffed as it is afore-mentioned , but the skin muft 
 de taken away, and when they are, then carve before 
 your Lord or your Lady , for generally, all manner of 
 whole-foored Fowls that have their living on the water, 
 cheir skins be wholfomand clean, for cleannefs of water 
 and fifh is their living, and if they eat any ftinking 
 thing, itismade fo clean with the water , that all the 
 corruption is clean gone away fromit : Buttheskin of 
 4 Capon, Hen, or Chicken, is not fo clean, for they eat 
 foul things in the ftreet, and therefore their skins be not 
 fo wholfom , for it is not their kind to enter into the 
 Riverto make their meat void of filth: Mallard, Goofe, 
 ‘or Swan, they eat upon the Land-fowl meat , but alter 
 their kind they gotothe River , and there they cleanfe 
 them of their foul fink; the skin of a Pheafant , as is 
 aforefaid, is notwholfom , then take away the heads 
 ofall field and wood-birds, as Pheafant, Peacock, Par- « 
 tridge, Woodcock,Curlew, for they eat in their degree _ 
 foul things, as worms, toads, and other the like. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Sewing of Filh, 
 Firft Courfe. 
 
 To go to. the fewing of Fifh, Mufcalade, Minnews in 
 few, of Porpas, of Salmon, baked Herring with fu- 
 ‘gar, Green-fifh, Pike,Lamprey ,Salens,Porpas roaited : 
 
 | ‘baked Gurnard,and Lamprey baked. 
 
 & 
 
 Sagund 
 
 
 
_ -andcleanfe the reft in the belly, Carp, Bream, Sole, and, 
 
 
 
 Tia Pie oe a 
 py SR 
 aa LO ce ne lhiccancs 0 
 
 petyati tps ad Heit Dates i in ‘Contest Cts asa | 
 
 - Seach in hi is fuce, cur two eles and Lamareys roaited, 
 
 
 
 
 » sadn Compe fr dates 
 
 e othe 
 
 Dorey, Brit, Turbet, Halibut for ftandard, Bafe, 
 Trout,Mullet,Chevine,Sole,Eeles sand nytt roafied, 
 
 Tenchi in ney, 
 i ae C nes | 
 
 Bret Startoit Bream, Pearch in jelly, aJoll of Sal- 
 
 on, Sturgion, Welks, Apples and Pears roatted 4%) 
 with /Siiea cuca Figgs of Malike and Raifins, Dates 4 
 Capt, with minced Ginger, Wafers, and Ipocras, they — 
 be agreeable; this being accomplifhed, void the Table. 
 
 Of Carving of Fifh. 
 
 He Carver of Altimnuft fee to Peafon and Frumenty, a 
 the Tayl and Liver; ye muft look if there be a fale’ 
 Porpas, or Sole, ‘Turrentine,and do after the form of Ve-_ 
 nifon, baked Herring and lay i it whole upon your Loxds . 
 trencher, white Herring i ina difh, open it by the back, 
 
 i > 
 
 ona 
 
 pick out the bones and tHe roe, and fee there be Muftard: 
 
 Of fali-filh, green-fith , falr Salmon and Conger, pare 
 
 ‘away the skin, falt-fith, tock-fifh, Maglin, Mackrel, and . | 
 Hake wich Baer: taice away the bones and the skins ; 
 
 a Pike; lay che womb upon his Trencher, with fauce 
 enough jafalt Lamprey cut in feven or eight pieces, and 
 hay it’ to your Lord , aPlaice, put out the water, then — 
 erofs him with your knife, caft on Salt, Wine,or Ale, 
 Gurnard, Rocher, Bream, Chevin, Bafe, Nuller, Roch, . 
 Pearch, Sale, Mackrel, Whiteings, Haddock and Cod: 
 ling , raife them by the back, and pick out the bones, 
 
 Trout, back and belly together: Salmon, Conger , 
 Sturgeon, Turburhi: batt Thornback, Houndfith; "and 
 Halibut. cut them in the difhes , the Porpos about.) 
 
 oe 
 
 re Se hie * LONER IP § 
 
 
 

 
 ; 2 ak ut 5 BS 
 _ me > . ‘as - & 1 
 
 lull off he skin, sa pick a 
 
 
 
 difh, and clean the fhell,fo put in the {tuff again,temper 
 Jit with Vinegar, and. Powder them, cover it with bread, 
 
 \difh: A Crevis, drefs him thus, part him afunder, flic 
 his belly, and take out the hfh, pare away the red skin, 
 
 fin’ tfiin morfels, and lay it round, your difh : French. 
 Lamprey baked, open the Paftie, then: take white 
 Pbread and éut it thin, and lay itinadith, and witha 
 }fpoon take of Gallentine , and lay it on the bread with 
 }red wine and Powder of Cinamon;, then cuta piece of 
 }che Lamprey, and mince it thin, and lay it in the Gallen- 
 }time, then fer it on the fire to heat; Frefh Herring with 
 | falt and wine, Shrimps well picked, Flounders,Gudge- 
 } ons, Minews, Mufiles and Lampreys;. Sprats is good in 
 few Mafculado in Worts, Oyiters in few, Oytters in 
 gr avie, Minews in Porpos, Salmon.in Feel, ‘Jell y white 
 and red: , Creamof Almonds, Datesin Confeds, Pears 
 and Qiifesin Sirrup, with Parfley roots sMortrus of 
 aanndth raife ftanding. 
 
 ye Sauces of all Fifhi. 
 
 h 4 Uard i 1S good for falt Herrings, falt Fifh, fale € Con- 
 
 ger, Salmon,Spatling fal Eele; and Ling, Vinegar 
 4s good with Salt’ Porpos, Turrentine., jalc Scurgeon, 
 & It Thrilpole, and falr Whale, Lamptey with Gallen- 
 tine; . Verjuiceto Roach, Dace, Bream, Mullet, Floun- 
 der, falt Crab, and Chevin, with powder of Cinamon : | 
 
 
 
 
 and.Cod, Vinegar, BORA of Cinamon and Ginger , 
 Greea fauce is good with Green-ffh and Hallibur, Cot- 
 if ,and frefh Turbet , pur not yeur, Green Jauce away, 
 fos itis good with Mattard, 
 
 AA 
 
 
 
 Raiitic Bebe put prose 
 Vinegar and Powder: A Crab, break him afunder ina | 
 
 land heat it, then fet it to your Lord , and lay themi ina > 
 
 and mince it thin, put Vinegar i inthedifh, and fetiton 
 ithe a without heating =, A Joll of Sturgeon, cutit 
 
 To Thornback Herting, Houndfith,Haddock, Whiting, — 
 
 tf 
 
 4 
 

 
 
 
 
 
 
 
 
 
 
 
 ae eb TA way for making ep ‘ su F . 7 
 
 ae of Grains half a dram,of Cinamon four ¢ ounces, 
 | of Ginger two ounces, Nutmegs half an ounce 5 
 ~ Cloves and Mace of each half an ounce,bruife thefe well 
 ina Morter, and infufe chemin a Gallon of White-wine 
 four or five dayes , the veflel being clofe ftopt » adde 
 to them a pound’and a half of Sugar, when it is dif= 
 folved, ‘put to it halfa pint of Rofe-water , and as muclt ; 
 Milk; let ic ftand one night, then run it through an Ipo-| 
 cras bag, then may you put it into a fine new Runlet if, 
 “you purpofe to keep it, if you prefeatly iosne it, yOu 
 aay put it into certain pots. - q 
 
 An aan Receipt for aC Sets F fae i ' 
 hath long remained. ;e 
 
 oT Aker nine; or twelve white Snailés, and bret away. 
 their {hells from thein, then put them into a bowl, 
 
 of water for twelve hoars., to cleanfe them from their) 
 flime, then change the water; and let them temainin the 
 fike bowl of rnnning-water for the like face , then take? 
 them out, and put them intohalfa pinte of white-wine Ff 
 and keep them in ittwelve hours, ther take the Snails oug'! 
 of the wine and put them into a quart of red Cows-milk, i 
 and boil it until ir comes toa pinte, then adde'to it one} 
 ounce of Candied Sugar , and give the Party difeafed to’ 
 drink every morning, and at four in the afternoon, but ¢ 
 you mult not let the Party eator drink any thing for # 
 two hours fpace after the taking of it: And there is” 
 no queition by Gods blefling (if rightly prepared, and” 
 taken eine as is here preferibed) ir will recover. 
 the Patient , although he hath a long time lyen very: 
 weak and lingering under thar Difeafé:, Many theré:| 
 are, who when Dodtors have léft them off for lolt, have ! 
 been railed uP agin by this ie And whofoever : 
 : . Ae | 
 
 Laser 
 
 
 
 * 
 
 
 

 
 i a to ale ufe “ i I have here ise will find 
 thatIfay tobetrue, =~ ‘ 
 
 To coller. ih cir 
 
 [Pate your Flounders, garinge five,and flea ae 
 | fcorch them, wafh them, put them into a Pipkinor 
 killet,lerthem be covered with White or Claret-wine, 
 yut intwo or three Anchovies,fome Lemmon fliced,two 
 |r three blades of large Mace , fome whole Pepper, a 
 }ttle Salt, the duft of Manchet, let thefe ftew together 
 alf an hour , difh your fith for fauce, take fome of the 
 lame liquor with a Lemmon minced, a little gravie of 
 Mutton mingled together , beaten Butter, pouriton \ - 
 four Sth , duft your dih fide , and garnifh it with 
 |.emmon. 
 
 To roaft a Moulder of Mutton in blood. 
 
 pate grated bread, fome fweet herbs picked, wafhed , 
 ‘and minced, with a little rind of Lemmon, Beef- 
 uet, alfo with Pepper, Nutmeg and Salt, let your fheep 
 ne ready to kill, prepare your blood , being cold, the 
 bread and herbs with the blood mingled like a Pud~ 
 ling, fearfe the fhoulder,being cut offas hot as you can, 
 (0 having your Caul hot from your fheep, pouring the 
 eft of the fearfe with the fame blood on the meat, and: 
 orick it up clofe in your warm Caul, when it iscold , 
 pis it and anchovies dill fauce it with Gravie, two 
 ox three Anchovies diffolved, and fome minced Lem- 
 mon. 
 
 To igs a pats Pie. 
 
 Ake two Capons roafted , and being cold, bone and 
 skin them , mince them: very {mall with half 2. 
 pound « ofAlmonds blanched ,feafon it with Salt and Nut- 
 neg, Sugar, Rofe-water, the juyce of two Lemmons’, 
 w bore thefe upy with a pound of fweer Butter like a Pale, 
 | thei 
 
~ then make a piece of cold Butter Pafte rich , ‘and rou! it] 
 
 -‘intoa fheet, then two or three fweet-breads of Veal || 
  fome fliced Lemmon, then lay on them half of yout 
 _ minced meat , thea put on that the Marrow of twoo 
 
 
 
 
 
 three Marrow bones; then lay the reft of your meat,pul| 
 inthe yolks of hard eggs,make it up Paftie fafhion, gar. 
 
 _nith it to youfancie , indore it with melted Butter and} 
 ‘ Rofe-water , {crape ona little Sugar; a pretty quick? 
 
 ‘Oven, three quarters of an hour will bakeit, fick | 
 with Almonds quartered and fend it up: (Ra iat | 
 
 "the ftew a Carp. oat on 
 
 TF se oe Ms 
 Pe ee f ; 
 ee a | ¢ 
 
 she mp Akea Carp, fcale and blood him in the tail, garing | 
 
 _-him in a veffel, put tohim a quart of Claret-wine 
 
 alittle Vinegar and Salt,put him into a Pipkin with tha | 
 
 liquor, with fome Oyfters with the liquor, five or {i} 
 blades of large Mace, whole Pepper and Cloves,the top| 
 of Time, three or four Ahehovies,an Onion minced anc| 
 fryed in brown Butter, fome grated bread, let all thef 
 ftew together half an hour , with fome Lemmon fliced| 
 
 tillitcome to a body to your mind; with fippets, difl 
 
 and garnifh it as you pleafe,’ | 
 
 To. make a Bacon Tart. » 
 
 ‘ . 
 
 mv Aké three pound of Lard, or thick fat Bacon, fcrap 
 
 it as you do Butter fora difh, purit in water a lit 
 tlewarm , todraw out the falt, then take it into adr 
 cloth,-and dry up the moifture,put it into a ftone’ Mor 
 ter, and beat tt well together with the yolks of eigt 
 eggs,when well beaten into a dith, ferit over a flow fire 
 keep ic continually flirring till you have broyght 
 like Cream, then prefé ic through a ftrainer, feafon. 
 with Sugar, three or four grains of Amber-greece, ¢ 
 Musk clofe it betwixt two fheets of Pafte in a Patie-pai 
 or elfe indore ir with melted Butter, and bake it quic] 
 and fend it up hor. ete Slugiit Matai wt. | 
 
 om é en : y 
 
 | 
 
eh © Rare: Recephye.: > 
 
 To make Vever Ollie, or Cheefe-Pottage: 
 Akea portle of ftrong Broth,or fair water in a Skil- _ 
 &  lecor Pipkin, fer it onaclear fire toboyl, putto — 
 half a penny Manchet grated, alircle quantity ofgra- 
 #4 Cheefe, feafon it with Pepper and a blade of Mace; 
 at them boy! together halfan hour, having half a pound 
 if Parmifant or well relifhed Cheefe, let it have one 
 falm,; remember fame Parflee, Penny-royal and Beets 
 gall minced put in at the firft, and whtn you are ready 
 ytake it off;pucto it the yolks of fix eggs, with a quar- 
 rt of a pound of fweet Butter beaten well together, difh 
 diem with fippets, and fend it up with grated Cheefe 
 pout the difh. ; 
 
 
 
 
 
 Sictaies 
 & 
 
 i | 
 
 J ¥ Reader, 
 
 [ 
 
 : 
 
 | 
 
 ij 
 
 k 
 
 ‘4 ‘s" 
 
 
 
 i , ae es Se ey a ae ut PTR eet) eee eS) EG A ee n vee 
 bed Kare es An RE ee he BUNT oe fe no 
 
 
 
Able ib rs Poek semi 
 
 org lyed org teeta Pr | 
 Sag te Yilamagp stot & barnig tas 
 aaKht to shai we 4a 4 eqn tahoe al 
 
 poneg sa nivedavod j aii 
 ‘pay oveth i at Sezat P bent it 
 
 “eis beg Ley. maga ¢ 
 Yybeet se rey a! Cet | : 
 haat 
 
 a A ai 
 
 dhisrqa ii + bn ba és 
 
 
 

 
 
 
 i , eo pee Yh tee mf . cw. ie z e055 oa s . Pr iJ iw 
 |. OO a ae FES See eA rem EDIL A A Cee Mt es HIE Soo, Lior 
 
 PREG EES ase 
 
 
 
 . 
 
 
 
 Poe <a 
 —_ 
 
 veader , 
 
 “Have here prefented to thee the order of 
 a Feaft, and a Bill of Fare , which was 
 taken ont of the Records of the Towers 
 1 have done it the rather , that thou 
 
 a nailt fee what liberality and hofpitality ~ 
 
 Ithere wasin antient times amongft our Progeni- 
 
 ltors < like this to Solomons royal houfe-keeping, 
 
 yet he was one that was endued with wifdome 
 from above by which liberality bis fubjeds were 
 made rich, fo that filver was as plenty as fiones 
 in the fireets of Jerulalem, and there was peace 
 in all his dayes 3 according to his judgement 
 
 | from his infpired wifdome, fo was his pracice , 
 and fo was his declaration : for food and rai- 
 
 ment , is all the portion that man hath in this 
 
 life. 
 
 
 
 Thus hoping to {ee liberality flourifh amongft 
 
 | 2s once more, as in oldtime. 
 
 I remain thine, 
 
 W. R. 
 
 
 
 
 
¥ shes st ool ot bored: 
 en dale saw fa lee win ¢ 
 wHwol » uit Ag ei A951 Sot WS 
 “18 ok SOM 3it RY? 
 th, doef qiilnrs dil | : 
 he : Naw, a twat 
 A a ie x VR, aito rej) OB | ty 
 ees ate esa BA) tat: ao At 
 SRSA TT WO Lael ra gitlnn eel Oat a 
 awed in & aie sale Uae Ue NN 
 
 :S 
 Seas ant heen pete ws 1 a 
 WIN a : : 
 
 ; ‘a 
 
 : va ese €) amablion bangle 
 : ; eae 
 mi si, BS ‘7 «fa b Rye ee aE : $ RQL ao ti : “yy iy “ah ek) 
 
 lt ak had Ex ABM Lae Yaoi of, ae ke & é 
 ‘ae Boer. “ie oe ar. 
 lor od 
 
 “ 
 
 —— 
 
 Orit 
 
 de 
 
 
 
ia. 
 
 gas 7 ole iy 
 
 ~ wee ih mA 
 vey o* Bae 
 
 | A iJ le e di 
 oi a ete aot a, . ais ii cael ve . a Kyat 
 * we eS ren x a4 is i ~ 2 apt = m" ts NS 
 te 7 > i. ~ 4 
 a : \ Tipe: 
 *3: a 
 = ‘ * i>. 
 “ ds 
 * 
 ; ib Ca] i 
 ‘ « by dl 
 x ; p 
 7 af - a 
 +) & ue . . 
 
 A pg FEAST made by Anum evil 
 Chancellor of England, and Arch-Bifhop — 
 - of York, in the dayes f EDWARD Ee ae 
 Fhe POO RT hy 1igs6 Boi Pe 
 
 
 
 | ee - | 
 0300f \ Uarters of Wheat | 194.00 Heroithawe Tah 
 ates 0300 TunofAle,!oz00 Pheafants; . | 
 
 x Rj beg 
 }0100 Tunne of Wine. o§oo Partridges, — 
 {COo1 Pipe of Ipocras.. 0400 Woodcocks, 
 O104" Oxen. sy) POTOGMOMEe ws. 5 ea a are 
 0006 Wild Bulls. 1006,2Egrites, .  * . ie 
 
 1000 Muttons, 05 04. Stags, Bucks & Roes: 
 jo304° Veals, - o103 Paities of Venifon 
 0304 Porks. — cold. | 
 
 ©6400 Swines. ~ 10508. Pikes and Brean,” 3 
 3000 * Geefe, 6coo, Dibhes of Jelly. 
 
 1000: Capons.. ©0103 Cold Tarts. . 
 3000 Piggs. 3000 ColdCuftards; 
 0400 Ployers. © ~~ . {1500 Hot Venifon Patties, A 
 6100 Dozen of Quails. {3000 Hot Cuftards,.. | 
 9200 Dozen of fowls called | 0013 Porroffes and ee 
 
 Rees, Befides abundance cf en 
 
 2400 Peacocks.. Sweet-meats, : 
 2400 Mallards and Teals, Agee Ce 
 
 3204. Cranes. The great offer, 
 
 2204 Kidds. “th 
 
 3000 Chickens. Pe Bad of Partie Stemerdl 
 figec Pigeons, Earl of s. Northumberland 
 fOco Coneys. | Treafurer, 
 
 fae: et ‘sea [Le rd Hafings Cup. beater, 
 
 ake | eile ie meee 4 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 _ton,of Giferom, 8 others, 
 ~ the siuaiber ofeight teen. P 
 
 
 
 se? V Vi dian Vy. Vy li Mar- | 
 
 S. thal of the Hall. . 
 ‘Bight Knights of the Hall. , 
 
 Eighty Efquires ofthe Hall The Deas” of Tank 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 cage Two other Surveyers of the Lords of Cornwell: 5 : 
 ugha Durbam,withforty ih | 
 Sir od eles de Pair. Knights, ae a ‘ th 4 
 
 ‘20 
 
 
 
 At the = ih Table. “a 
 
 
 
 
 Sir bn Brakenock: Super. 
 wilt. of the Hall. | 
 
 re Baek P £930 
 
 Ml ; Blate fixing ath the ‘Hall, 
 
 
 
 frer. AS 
 oe Ab the Hi PTI | At the fifth, oe 
 
 : The Atehbithé, pin: his eae ‘The Maiors pete 
 ‘s Bi AiRight band rhe Biz lige, and, all ESI | 
 ~ thops ‘Of: London ’ Dur ea men. on iO 1198 ¥ of © 
 eer p and 4 let ae hae "| 
 
 “On hislefe bana’, the Bake, | Ar the fiath Table 1 
 of Suffolk, the Barly of) 
 _ Oxford and VP Voreefter. The} adges of theLand Bi } 
 
 
 
 
 || Barons of Exghequen -. 
 
 a” the ‘Second Table. | and ewenty, fix: (cunt | 
 ee nem ed fs LORS aN A i at deal, 
 i Phe abbors of ‘Saint Ma : fe, af “1 
 
 
 
 nT Dostors of Hlalt f ‘of 
 
 
 
 } ‘| gee thie 
 
 
 

 
 
 
 
 
 The sider Duichett of Suf- cae 
 folk, the CountefS of 
 VV arwick.and Oxford, 
 _ the Ladies gi fae . 
 ren 
 
 Ae the frend Table. e- a 
 
 
 
 
 
 
 
 
 At the fir ft Tabl 
 
 | he’ Berit, the 
 » Kings ele jand upon 
 his right nd the Duke| 
 | of Suffolk, and upon his} 
 pe left hand the Countefs 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 | of VVeftmorland and 
 | Northumberlana,and two The Earls of Nor Pag 
 of the EarlofVVarwicks| landand VVeftmorland , 
 _ daaghters. . the Lords of Fit Mich ie a 
 only with two Barons. : - 
 iperid the fecond Table. | a 
 
 ' At the thirdTabie. 
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