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6 £. 
 
 Frmled ^for & Henry Brome 
 
 i 67^ 
 
Juvf'&r j y H E fttro A. : _- 
 
 CLOSET 
 
 Of the Eminently Learned 
 
 Sir Kerielme Digh Kt.' 
 
 OPENED: 
 
 Whereby is Difcovered 
 
 Several ways for making of 
 Metheglin, Syder, Cherry-Wine, &c. 
 TOGETHER WITH 
 
 Excellent Directions 
 
 COOKERY: 
 
 As alfo for 
 
 Treserving, Conserving, Candying, &c„ 
 
 Publifhed by his Son’s Confent. 
 
 The Third Edition Corrected. 
 
 LONDON: 
 
 Printed by H . C. for H. Brome, at the 
 Weft-end of St , Pauls, 1677; 
 
\ 
 
 
 .} V 
 
 .t 
 
 « 
 
 l 
 
To the Reader. 
 
 T His Collection, full of pleafing va¬ 
 riety, and of fuch ufefulnefs in 
 the generality of it, to the publick, 
 coming to my hands , I Jhould, had I 
 for horn the publication thereof, have 
 trefpajfed in a very conjiderable con¬ 
 cern upon my Countrymen ; The like 
 having not in every particular ap¬ 
 peared in ‘Print in the EngliJJj Tongue. 
 Ho ere needs no Rh et or i eating Flo ferules 
 to fet it off. The Author, as is well 
 known, having been a Perfun of Emi- 
 nency for his Learning, and of exqui- 
 Jite Curiofity in his Refearches, even 
 that incomparable Sir Kenelme Digby 
 Knight, Fellow of the Royal Society, 
 and Chancellour to the Queen Mother, 
 ( Et omen in Nomine ) His Name does 
 fufficiently Aufpicate the Work. IJhall 
 only therefore add. That there is here¬ 
 in Q as by the Table hereunto affix'd 
 
 A 2 will 
 
To the Reader. 
 
 will evidently appear to thee j a [ujfi- 
 ciency of Solids as well ns Liquids ffor 
 the fatisfying the cuHojkies of each or 
 the niceft Talate; and according to 
 that old Saw in the Regiment of 
 Health , Incipe cum I iquido, &c. The 
 Liquids premitted to the Solids. Thefe 
 being fo excellent in their kind , fo be¬ 
 neficial, and fo well ordered, I think 
 it unhandfome, if not injurious, by the 
 trouble of any further Difcourfe, to de¬ 
 tain thee any longer from falling to : 
 Fall to therefore, and much good may 
 it do thee . 
 
 Farewef; 
 
A Receipt to make Metheglin as it 
 is made at Liege, Communicated by 
 Mr. Mafillon.^^ 
 
 T Ake one meafure of Honey , and three 
 meafuresof Water, and let it boil till 
 one mealure be boiled away , fo that 
 there be left three meafures in all;. as for exam- 
 pkjtake to one pot of Honey,three pots of Water, 
 and let it boil fo long, till it come to three pots. 
 During which time you muft skim it very well as 
 loon as any feum rifeth; which you are to con¬ 
 tinue till there rife no feum more. You' may if 
 you pleafe, put to it fome Spice, tawir. Cloves 
 and Ginger; the quantity of which is to be pro¬ 
 portioned according as you will have your 
 Meath, ftrong or weak. But this you do before 
 it begin to boil. There are fome that put either 
 yeaft of Beer, or leaven of Bread into it, to make 
 it work. But this is not necelfafy at all; and 
 much lefs to fet it into the Sun. Mv.MaJillon doth 
 neither the one nor the other. Afterwards for to 
 Cun it, you muft let it grow lukewarm, for to 
 advance it. And if you do intend to keep your 
 Meath a long time,you may put into it fome hops 
 on this falhion. Take to every Barrel of Meath 
 a pound of Hops without leaves, that is of or¬ 
 dinary Hops ufed for Beer, but well cleanfed, ta¬ 
 king only the flowers, without the green leaves 
 and ftalks. Boil this pound of Hops in a pot 
 and half of fair water, till it come to one pot,_ 
 and this quantity is lufficient for a barrel of 
 Meath.' A barrel at Liege holdeth ninety pots,ancf 
 
 A3 a pot 
 
& pot is as much as a wine-quart in England. {I 
 have fince been informed from Liege, that a pot 
 of that Country holdeth 48 ounces of Apothe¬ 
 cary's mcafure, which I judg to be a pottle ac¬ 
 cording to London meafure,or two wine-quarts). 
 When you tun your Meath, you muft not fill your 
 barrel by half a foot, that fo it may have room to 
 Work. Then let it ftand fix weeks flightly flop¬ 
 ped j which being expired, if the Meath do not 
 work, flop it up very dole. Yet muft you noE 
 fill up the barrel to the very brim. After fix 
 months you draw off the clear into another bar¬ 
 rel, or ftrong bottles, leaving the dregs, and fil¬ 
 ling up your new barrel, or bottles, and flopping 
 it or them very clofe. “ * 
 
 The Meath that is made this way, ( vi\. In the 
 Spring, in the Month of April cr May , which is 
 the proper time for making of it) will keep 
 many a year. 
 
 White Aietheghn of my Lady Hungerford : 
 
 which is exceedingly prat fed. 
 
 Take your Honey, and mix it with fair water, 
 until the Honey be quite diffolved. If it will bear 
 an egg to be above the liquor, the breadth of a 
 groat/ it is ftrong enough i if not, put more Ho¬ 
 ney to it, till it' be fo ftrong : then boil it, till it 
 be clearly and well skimmed: then put in one 
 good handful of Strawberry-leaves, and half a 
 handful of Violet-leaves, and half as much Sor¬ 
 rel j a dozen tops of Rofemary ; four or five 
 tops of Balm-leaves, a handful of Harts-tongue, 
 and a handful of Liver-wort; a little Thyme,and 
 a little Rcd-fage: let it boil about an hour, then 
 
 put 
 
t 3 ] 
 
 put it into a Wooden Vefiel, where let it ftand till 
 it be quite cold $ then rut it into the barrel., then 
 take half an ounce of Cloves, as much Nutmeg, 
 four or five races of Ginger j bruife it, and put it 
 into a fine bag, with a ftone to make it fink, that it 
 may hang below the middle; then ftop it very 
 dole. The Herbs and Spices are in proportion 
 for fix Gallons. 
 
 Since my Lady Hunger ford fent me this Receipt, .. 
 fhe fent me word,that fhc now ufeth ( and liketh 
 better ) to make the Decodtion of Herbs before 
 you put the Honey to it. This proportion of Herbs 
 is to make fix gallons of Decodhon, fo that you 
 may take eight or nine gallons of water. When 
 you have drawn out into your water, all the ver- 
 tue of the Herbs, throw them away, and take 
 the clear Decodtion (leaving the fetlings) and 
 when it is lukewarm, dilfolve your proportion of 
 Honey in it. After it is well diflolved and laved 
 with ftrong arms,or wooden inftruments,like bat¬ 
 tle-doors or fcoops, boil it gently, till you have 
 taken away all tne feum; then make an end of 
 well-boiling it, about an hour in all. Then pour it 
 into a wooden veflel,and let it ftand till it be cold. 
 Then pour the clear through a fievc of hair,ccafing 
 pouring when you come to the foul thick fetling. 
 Tun the clear into your veffel ( without Barm ) 
 and ftop it up clofe, with the Spices in it, till you 
 perceive by the hiding that it begins to work, then 
 give it fome little vent, clfe the barrel would 
 break. When it is at the end of the working,ftoj» 
 it up clofe. She ufeth to make it at the end of Sum¬ 
 mer, when fhc takes up her Honey, and begins to 
 drink it in Lent. But it will be better if you defer 
 piercing it till next Winter. When part of the Bar¬ 
 rel is drunk, (hebottleth the reft, which maketk 
 
 A 4 it' 
 
C 4 1 
 
 it quicker and better. You clear the Deco&iof? 
 from the Herbs by a hair fieve. 
 
 Some notes about Honey. 
 
 The Honey of dry open Countries; where there 
 is much wild Thyme., Rofemary, and Flowers, is 
 belt. It is of three forts. Virgin-honey, Life-ho¬ 
 ney, and Stock-honey. The firft is the beft. The 
 Life-honey next. The Virgin-honey is of Bees 
 that fwarmed the Spring before, and are taken up 
 in Autumn ; and is made beft by chufing the whi- 
 tcft Combs of the Hive, and then letting the Ho¬ 
 ney run out of them lying upon a Sieve, without 
 prefling it, or breaking of the Combs. The Life- 
 Jioney is of the fame Combs broken after the Vir¬ 
 gin-honey is run from it: the Merchants of Honey 
 do ufe to mingle all the forts together.The firft of 
 a Swarm is called Virgin-honey. That of the next 
 ycar,after the Swarm was hatched,is Life-honey. 
 And ever after, it is Honey of old ftocks. Honey 
 that is forced out of the Combs, will always taftc 
 of Wa x.Hampfiirc Honey is molt efteemed at Lon¬ 
 don. About Bifletcr there is excellent good. Some 
 account Norfolk^ Honey the befr. 
 
 Mr. Corfelliles Antwerp Meath. 
 
 To make good Meath, good white and thick 
 Marfilian or Provence- Honey is beft ; and of that, 
 to four Holland pints (the Holland pint is very little 
 bigger than the Englt/k Wine pint:) of Water, 
 you mult put two pound of Honey : the Honey 
 muft be ftirred in water, till it be all melted. If it 
 be ftirred about in warm water, it will melt fo, 
 much the looner. 
 
 When 
 
When all is diffolved, it muftbe fo ftrong that 
 an egg may fwim in it with the end upwards. And 
 if it be too fweet or to ftrong, becaufe there is 
 too much Honey 5 then you mult put more water 
 to it; yet lo, that, as above , an Hens egg may 
 fwim with the point upwards;and then that newly 
 added water mult be iikewife well ftirred about, 
 fo that it may be mingled all alike. If the eggs link 
 (which is a token that there is not Honey enough) 
 then you muft put moreHoney to it,and ftir about, 
 till it be all diflolved,and the eggs l\vim,as above- 
 faid. This being done, it muftbe hanged over the 
 fire, and as it Isiginneth to leeth, the fcum that 
 doth arife upon it, both before and after, muft be 
 clean skimmed off. When it is firft fet upon the 
 fire,you muft meafure it with a ftick, how deep 
 the Kettle is, or how much liquor there be in it 5 
 and then it muft boyl fo long, till one third part of 
 it be boiled away. When it is thus boiled it muft 
 be poured out into a coolcr,or open veffel, before 
 it be tunned in the Barrel; but the bung-hole muft 
 be left open,that it may have vent. A veffel which 
 hath ferved for Sack is beft. 
 
 To make excellent Meath. 
 
 To every quart of Honey, take four quarts of 
 water. Put your water in a clean kettle over the 
 fire, and with a ftick take the juft meafure, how 
 high the water cometh, make a notch, where the 
 fuperficics toucheth the ftick. As foon as the water 
 is warm, put in your Honey, and let it boyl>skim- 
 ming it always, till it be very clean ; then put to 
 every gallon of water, one pound of the beft blue 
 raifins of the Sun,firft clean picked from the ftalks, 
 and clean wafhed. Let them remain in the boiling 
 
 * liquor, 
 
[ 6 ] 
 
 liquor, till they be throughly fwoln and fofc; then 
 take them out, and put them into a heir bag, and 
 ftrain all the juyce and pulp and fubftancc from 
 them in an Apothecaries prefs; which put back 
 into your liquor, and let it boyl, till it be confu- 
 med juft to the notch you took at firft, for the mea- 
 fure of your water alone. Then let your liquor 
 run through a hair ftrainer into an empty wooden 
 Fat, which mult ftand end-wife, with the head of 
 the upper-end out; and there let it remain till the 
 next day, that the liquor be quite cold. Then tun 
 it up into a good barrel, not filled quite full, but 
 within three or four fingers bredth , (where Sack 
 hath been , is the belt) and let the bung remain 
 open for fix weeks with a double bolter-cloth ly¬ 
 ing upon it, to keep out any foulncfs from falling 
 in. Then ftop it up clofe, and drink not of it till 
 after nine months. 
 
 This Meath is fingularly £ood for a Confumpti- 
 on. Stone, Gravel,"Weak-light, and many more 
 things. A chief Burgomafter of Antwerp ufedfor 
 many years to drinlc no other drink but this, at 
 meals and all times, even for pledging of Healths. 
 And though he were an old man, he was of an ex¬ 
 traordinary vigour every way,andhad every year 
 a Child, had always a great appetite, and good di- 
 geftion, and yet was not fat. 
 
 A weakerj but very plcafant Meath. 
 
 To every quart of Honey take fix of watcr,boil 
 it till one third be confumed, skimmim; it well all 
 the while. Then pour it into an open Fat, arid let 
 it cool, when the heat is well llackned, break in¬ 
 to a boul full of this warm liquor, a new laid egg, 
 beating the yolk and white well with it; then put 
 
[ 1 ] 
 
 it into the Fat to all the reft of the liquor, and ftir 
 it well together, and it will become very clear. 
 Then pour it into a fit very clean Barrel, and put 
 to it fome Mother of Wine, that is in its beft fer¬ 
 mentation or working, and this will make the li¬ 
 quor work alio. This will be ready to drink in 
 three or four months, or fooner. 
 
 An excellent white Meath. 
 
 Take one gallon of Honey, and four of water; 
 boil and feum them till there rife no more feum j 
 then put in your Spice a little bruifed, which is 
 moft of Cinnamon, a little Ginger, a little Mace, 
 and a very little Cloves. Boil it with the Spice in 
 it, till it bear an egg. Then take it from the fire, 
 and let it cool in a wooden Veflel, till it be but 
 lukewarm $ which this quantity will be in four or 
 five, or fix hours. Then put into it an hot toft of 
 White bread, fpread over on both fides, pretty 
 thick with frefh barm; that will make it prefently 
 work. Let it work twelve hours, clofe covered 
 with Cloves. Then tun it into a Runlet wherein 
 Sack hath been, that is fomewhat too big for that 
 quantity of liquor : for example, that it fill it not 
 by a gallon, you may then put a little Limon-peel 
 in with it. After it hath remained in the veflel a 
 week or ten days, draw it into Bottles. You may 
 begin to drink it after two or three months; but it 
 will be better after a year. It will be very fpritely, 
 and quick, and pkafant, and pure white. 
 
 A Receipt to make a Tun of Mctheglin, 
 
 Take two handfuls of Dock {alias wild Carrot), 
 a real'onable burthen of Saxifrage, Wild-fage, 
 
 Blue- 
 
[ 8 ] 
 
 Blue-button, Scabious,Betony, Agrimony., Wild- 
 marjoram, of each a rcafonable burthen; Wild- 
 thyme a peck, Roots and all. All thefe are to be 
 gathered in the ficlds,betweenthe two Lady-days 
 m Harveft. The Garden-herbs are thefe; Bay- 
 leaves, and Rofemary, of each two handfuls: A 
 Sieve full of AvCns, arid as much Violet-leaves 5 
 an handful of Sage, three handfuls of Sweet-mar¬ 
 joram ; three Roots of young Borage, leaves and 
 all, that hath not born iced; two handfuls of Parf- 
 ly-roots, and all that hath not born feed'; two 
 Roots of Elecampane that hath not feeded; two 
 handfuls of Fennel that hath not feeded; a peck 
 of Thyme ; wafh and pick all your Herbs from 
 filth and grals. Then put your Field-herbs firft 
 into the bottom of a clean Furnace, and lay all 
 your Garden-herbs thereon 5 then fill your Fur¬ 
 nace with dean water, letting .your Herbs feeth 
 till they be io tender that you may eafily flip off 
 the skin of your Field-herbs, and that you may 
 break the roots of your Garden-herbs between 
 your fingers. Then fade forth your liquor, and fet 
 it a cooling* Then fill your Furnace'again with 
 dean water to thefe herbs, and let them boil a 
 quarter of an hour. Then put it to your, firft li¬ 
 quor, filling the Furnace, until you have fufficient 
 to fill youf Tun. Then as your liquor begins to 
 cool, and is almoftcold, fet your fervants totem¬ 
 per honey and wax in it, combs and all, and let 
 them temper it well together,breaking the combs 
 very fmall 5 let their"hands and nails be very 
 dean, and when you have tempered it very well 
 together, cleanfe it through a cleanfing Sieve in¬ 
 to another clean veffel: the more honey you 
 have in your liquor,the ftronger it will be. 1 here- 
 forc to know when it is ftrong enough, take two 
 
 new- 
 
I 9 [ 
 
 new-laid Eggs., when you begin to cleanfe, and 
 gut them in whole into the bottom of yoor clean- 
 led liquor : and if it be ftrong enough, it will 
 caufe the Egg to alcend upward, and to be on the 
 top as broad as a fix-pence ; if they do not fvvim 
 on the top, put more- 
 
 The Countefs of Bullingbrook’s white 
 
 Metheglin, 
 
 Take eight gallons of Conduit-water, and boil 
 it very well 5 then put as much honey in it as will 
 bear an Egg, and Itir it well together. Then fet in 
 upon the tire, and put in the whites of four Eggs 
 to clarify it; and as the feum rifeth, take it off 
 clean: then put in a pretty quantity of Rofemary, 
 and let it boil till it tafteth a little of it, then 
 with a Scummer take out the Rofemary_ as faft as 
 you can, and let it boil half a quarter of an hour j 
 put it into earthen pans to cool; next morning 
 put it into a barrel, and put into it a little barm* 
 and an ounce of Ginger fcraped and fliced ; and 
 let it ftand a month or fix weeks. Then bottle it 
 up clofe; you mult be fure not to let it ftand at 
 all in Brafs. 
 
 Mr. Webb eh- Meath. 
 
 Matter Webbc , who maketh the King’s Meath* 
 ordereth it thus. Take as much of Hyde-Parkjwz~ 
 ter as will make an Hogfbead of Meath, boil in it 
 about two ounces of the beft Hops for about half 
 an hour ; by that time the water will have drawn 
 out the ftrength of the Hops. Then skim them 
 clean off, and'all the froth, or whatever rifeth of 
 the water; then diffolve in it warm,, about one 
 
 pare. 
 
[ 1 ° ] 
 
 part of honey to fix of water: lave and beat it 
 till all the honey be perfectly diflolved : then boil 
 it, beginning gently, till all thel'cum be rifen, and 
 fcummed away. It mnft boil in all about two 
 hours: half an hour before you end your boiling, 
 put into it fome Rofemary-tops, Thyme, Sweet- 
 marjoram, one fprig of Mint ; in all about half an 
 handful, and as much Sweet-briar leaves as all 
 thefe; in all about an handful of herbs, and two 
 ounces of diced Ginger, and one ounce of bruifed 
 Cinnamon; He did ufe to put in a few Cloves and 
 Mace 5 but the King did not care for them. Let 
 all thefe boil about half an hour, then icum them 
 clean away, and prefently let the liquor run 
 through a ftrainer-cloth into a Kiver of wood to 
 cool and fettle. When you fee it is very clear and 
 fetled, lade out the liquor into another Kiver 
 carefully, not to raife the fetlings from the bot¬ 
 tom. As loon as you fee any dregs begin to rife, 
 ftay your hand, and let it remain unftirred till all 
 be fetled down. Then lade out the liquor again 
 as before; and if need be change it again into ano¬ 
 ther Kiver ; all which is done, to the end no dregs 
 may go along with the liquor in tunning it into the 
 VefTel. When it is cold and perfedt clear, tun it 
 into a Cask that hath been uled for Sack, and flop 
 it up clofe, having an eye to give it a little vent, 
 if it fhould work. If it caft out any foul liquor in 
 Working, fill it up always prefently vvith fome of 
 the fame liquor, that you have kept in bottles for 
 that end. When it hath wrought, and is well fet¬ 
 tled (’which may be in about two months or ten 
 Weeks) draw it into glafs-Bottles, as long as it 
 comes clear; and it will be ready to drink in a 
 month or two; but will keep much longer, if you 
 haveoccafion; and no dregs will be in tne bottom 
 the bottle. ^ He 
 
He fince told me, that to this proportion of 
 honey and water, to make a Hogfhed of Meath, 
 you ihould boil half a pound of hops in the water, 
 and two good handfuls ol herbs, and fix ounces 
 of Spice of all forts: all which will be mellowed 
 and rotted away quite/as well as the lufcioufnels 
 of the Honey) in the lpace of a year or two. For 
 this is to be kept fo long before it be drunk. 
 
 If you would have it looner ready to drink, you 
 may work it with a little yeaft, when it is almoft: 
 cold in the Kiver, and tun it up as foon as it begins 
 to work, doing afterwards as is laid before; but 
 leaving a little vent to purge by, till it hath done 
 working ; or inftead of yeaft, you may take the 
 yolks of four new-laid eggs, and almoft half a 
 pint of fine wheat-flower, and i’ome of the li¬ 
 quor you have made ; beat them well together* 
 then put them to the liquor in the Cask, and flop 
 it up clofe, till you fee it needfull to give it a little 
 vent. 
 
 Note, that yeaft of good Beer, is better then that 
 of Ale. 
 
 The firftof Sept. 1663. Mr. Webbe came to my 
 houfe to make forne for me. He took forty three 
 
 f allons of water, and forty two pounds of Norfolk^ 
 oney. As foon as the water boiled, he put into 
 it a flight handfull ofHops,which after it had boil¬ 
 ed a little above a quarter of an hour, he skimmed 
 off; then put in the honey to the boiling water , 
 and prefently a white feum role, which he skim¬ 
 med off flill as it rofe ; which skimming was end¬ 
 ed in little above a quarter of an hour more. 
 Then he put in his Herbs and Spices, which were 
 thefe: Rofemary, Thyme,Winter-favory,Sweet- 
 marjoram, Sweet-bryar-Leave?, feven or eight lit- 
 
[«] 
 
 tic Parfley-roots : there was mod of the Savory > 
 and leaf!: of the Eglantine , three ounces of Gm- 
 ger, one ounce and a half of Cinnamon,, live Nut¬ 
 megs (half an ounce of Cloves he would have ad¬ 
 ded, but did not) and thefe boiled an hour and a 
 quarter longer ; in all from the hr ft beginning to 
 boil, fomewhat lefs then two hburs : then he pre- 
 fently laded it out of the Copper into Coolers, 
 letting it run through a hair heve j and let the 
 Coolers ihelving (tilted up) that the liquor might 
 afterwards run the more quietly out of them. Al¬ 
 ter the liquor had flood lb about two hours, he 
 poured or laded it out of feme of the Coolers very 
 gently, that the dregs might not rife, into other 
 Coolers. And about" a pint of very thick dregs re¬ 
 mained laft in the bottom of every Cooler. That 
 which ran out was very clear: After two hours 
 morq fetling (in a Ihelving fituatioh ) hepowred 
 it out again into other Coolers ; and then very lit¬ 
 tle dregs ( or fcarce any in fome of the Coolers ) 
 did remain. When the liquor was even almoft 
 cold, he took the yolks of three new-laad eggs, a 
 fpoonful of fine white flowcr> and about hair a 
 pint of new frelhbarm of good ftrong Beer (you 
 muft have care that your barm be very white and 
 clean, notfullied and foul, as is ufual among flo- 
 venly Brewers in London .) Beat this very well to¬ 
 gether, with a little of the liquor in a skimming 
 clilh, till you fee it well incorporated, and« 
 beginneth to work. Then put to it a pailful (of 
 about two Gallons and a half) of the Liquor, 
 and mingle it well therewith.Then leave the skim¬ 
 ming difti reverfed floating in the middle of the li- 
 quor,and fo the yeaft will work up into and under 
 the hollow of the difh, and grow out round about 
 the fides without. Fie left this well and thick co- 
 
 s 
 
[ 13 ] 
 
 Vered all night, from about eleven a clock at 
 night ; and the next morning, finding it had 
 Wrought very well, he mingled what was in the 
 pail with the whole proportion of the liquor, and 
 lb tanned it up into a Sack-Cask. I am noc fa- 
 risfiedj whether he did not put a fpoonful of fine 
 White good Muftard into his Barm , before he 
 brought it hither, ( for he took a pretext to look 
 outiome pure clean white Barmjbut he protelted, 
 there was nothing mingled with the Bum ; yet I 
 am in doubt. He confetled to me, that in making 
 of Sider, he puts in half as much Muftard as Barm, 
 but never in Meath. The fourth of September in 
 the morning he botled up into quart-bottles the 
 two leffer Kundlets of this Meath ( for he did tun 
 the whole quantity into one large Rundlet, and 
 two little ones) whereof the one contained thirty 
 Bottles ; and the other twenty two. There re¬ 
 mained but little fetling or dregs in the bottoms of 
 the Barrels, but l'ome there was. The Bottles 
 were fet into a cool Cellar,and he faid they would 
 be ready to drink in three weeks. The proportion 
 of Herbs and fpices is this ; that there be fo 
 much as to drown the lufeious fweetnefs of the 
 honey ; but not fo much as to taffe of Herbs or 
 Spice when you drink the Meath. But that the 
 lweetnefs of the honey may kill their tafte ; 
 and fo the Meath have a pleafant tafte, but 
 not of herbs, nor fpice, nor honey. And therefore 
 you put more or lefs, according to the time you 
 will drink it in. For a great deal will be mellowed 
 away in a year, thar would be ungratefully ftrong 
 in three months. And the honey that will make 
 it keep a year or two, will require a triple pro¬ 
 portion of fpice and herbs. He commends Parfiey- 
 roots to be in greateft quantity, boiled whole, if 
 
 B youngj 
 
[ r 4 ] 
 
 young; but quartered, and pithed, if great and 
 old. 
 
 My own Confiderations for making of Meath, 
 
 Boil what quantity of Spring-water you pleafe, 
 three or four walins, and then let it fettle twenty 
 four hours, and pour the clear Irom the fetling. 
 Take lixteen gallons of the clear, and boil in it 
 ten handfuls of Eglantine-leaves, five of Liver¬ 
 wort, five of Scabious, four of Balm, four of 
 Rofemary, two of Bay-leaves, one of Thyme, 
 andpne of Sweet-Mar joram,and five Eringo-roots 
 fplitted. When the water hath drawn out the 
 vertue of the herbs ( which it will do in half an 
 hours boiling ) let it run through a ftrainer or 
 fievc, and let it fettle l'o, that you may pour the 
 clear from the rdegs. To every three gallons of the 
 clear, take one of' honey, and with clean arms 
 itripped up, lade it for two or three hours, to dif- 
 folve thehony in the water ; lade it twice or thrice 
 that day. The next day boil it very gently to make 
 the feum rife, and feum it all the while, and now 
 and then pour to it a ladle full of cold water,which 
 will make the feum rife more.-when it is very clear 
 from feum, you may boyl it the more ftrongly, till 
 it bear an egg very high, that the bredth of a 
 groat be out of the water, and that it boil high 
 with great walms in the middle of the kettle ; 
 whichboilmg with great bubbles in the middle is 
 a fign it is boiled to its height. Then let it cool till 
 it be! ukewarm, at which time put fome Ale-y eaft 
 into it, to make it work as you would do Ale: and 
 then put it up into a fit Barrel firft fealoned with 
 fome good fwcct White-wine ( as Canary-Sack ) 
 and keep t he bung open nil it hath done working, 
 
 filling 
 
t n ] 
 
 filling it up with fome fuch honey-drink warmed, 
 as you find;it Jink down by working over. When it 
 hath almoft done working, put into it a bag of thin 
 fluff (luch as Bakers ufe to bolt in) faftned by a 
 cord at the bung, containing two parts of Ginger 
 fliced,and one a piece of Cinnamon, Cloves, and 
 Nutmegs, with a^pebble-ftone in it to make it fink* 
 and flop it up dole for fix months or a year, and 
 then you may draw it into bottles. If you like 
 Cardamum-leeds, you may adde fome of them 
 rothelpices. Some do like Mint exceedingly td 
 be added to the other herbs. Where no yeaft is to 
 be had,the liquor will work if you fet it lome days 
 in the hot fun ( with a cover, like the roof of a 
 ho ufe over it, to keep wet out, if it chance to rain) 
 but then you inu.ft have great care to fill it up, as it 
 conlumeth, and ro iton it clofe a little before it 
 hath done working, and to fet it then prefently in 
 a cool Celler. I am told that the leaven of bread 
 will make it work as Well as yeaft, but I have not 
 tried it. If you will not have it fo ftrong, it will 
 be much fooner ready to drink: as if you take 
 6 parts of water to one of honey. Some do like the 
 drink better without either herbs or fpices, and it 
 Will be much the whiter. If you will have it 
 ftronger, put but four gallons ana a half of water 
 to one of honey 
 
 You may ufe what herbs or roots you pleafe, ei« 
 ther for their tafte or vertue, after the manner 
 here fet down. 
 
 If you make it work with yeaft, you muft have 
 great care to draw it into bottles foon after it hath 
 done working,as after a fortnight or three weeks ; 
 for that will make it foon grow ftale, and it will 
 thence grow four and dead before you are aware. 
 But if it work fingly of it felf, and by help of the 
 
 B 7e Sun 
 
[ *«] 
 
 Sun without admixtion of either levcn or yeaft, 
 it maybe kept long in the Barrel, fo it be filled up 
 to the top, and kept very clofe flopp'd. 
 
 I conceive it will be exceeding good thus: when 
 you have a ftrong honey-liquor of three parts of 
 water to one of honey, well Foiled and lcummed, 
 put into it lukewarm, or better (as foonasyou 
 take it from the fire) fomc Clove-gilly-flowers, 
 firfi wiped, and all the whites clipped off, one 
 
 f ood handtull or two to every gallon of liquor. 
 
 ,et thefe infufe 50 or 40 hours, then ftrain it from 
 the flowers, and either work it with yeaft, orfet 
 it in the Sun to work ; when it hath almoft done 
 working, put into it a bag of like Gilly-flowers 
 "'and if they are duly dried, I think they are the 
 better) hanging it in at the bung. And if you will 
 put into it fome lpirit of Wine, that hath drawn a 
 high tindture from Clove-gilly-flowers ( dried, 
 I conceive is belt) and fome other that hatn done 
 the like from flowers and tops of Rofemary, and 
 fome that hath done the like from Cinnamon and 
 Ginger, I believe it will be much the nobler, and 
 laft the longer. 
 
 I conceive, that bitter and ftrong herbs, as Rofe¬ 
 mary, Bays, Sweet-marjoram, Thyme, and the 
 like, do conlerve Meath the better and longer, be¬ 
 ing as it were inftead of Hops. But neither muft 
 they, no more then Clove-gilly-flowers be too 
 much boiled .* For the volatile pure fpirit flies a- 
 way very quickly; therefore rather infufe them : 
 Beware of infufing Gilly-flowers in any veflel of 
 Metal, ( excepting filver : ) For all Metals will 
 fpoil and dead their colour. Glafed earth is 
 belt. 
 
SacJ^tvith Clove gilly-flowers. 
 
 If you will make a Cordial liquor of Sack with 
 Clove-gilly-llowers, you mull do thus : Prepare 
 your Gilly-flowers, as is laid before, and put tnern 
 into great double glafs-bottles, that hold two gal¬ 
 lons a peice, or more 5 and put to every gallon of 
 Sack, a good half pound of the wiped and Cut 
 flowers, putting in the flowers firft, and then the 
 Sack upon them.Stop the glalfes exceeding dole, 
 and let them in a temperate Cellar: let them Hand 
 fo till you fee that the Sack hath drawn out all the 
 principal tindure from them,and that the flowers 
 3€gin to look palifh ; ( with an eye of pale, or 
 Tint in colour .) Then pour the Sack from them, 
 and throw away the exnaufted flowers, or diltil a 
 fpiritfrom them; for if you ler. them remain long¬ 
 er in the Sack, they will give an earthy tafte to 
 them. You may then put the tinded Sack into lit 
 bottles for your ufe, flopping them very dole. But 
 if the feafon of the flowers be not yet paft, your 
 fack will be bettcr,if you put it upon new flowers, 
 which I conceive will notbe the world, but perad- 
 venture the better, if they be a little dried in the 
 fhade. If you drink a glafs or two of this Sack at 
 a meal, you will find it a great Cordial. 
 
 Upon better conlideration , I conceive the befl 
 way of making Hydromel with Clove-gilly-flow- 
 ers is thus;Boil your Ample liquor to its full height 
 (with three parts of water to one of honev) 
 take a fmall parcel out to makeaftrong infufion 
 of flowers, pouring it boiling hot upon the flowers 
 in earthen Veflels. If you have great quantity, as 
 fix to one, of liquor, you will ealily draw out the 
 tindure in fourteen or fixteen hours infufion 5 
 
 B 3 other- 
 
[ i8 ] 
 
 othenvife you may quicken your liquor with a 
 parcel of Sack. In the mean time make the great 
 quantity of liquor work with yeaft. When it hath 
 almoft done fermenting, but not quite, put the in- 
 fufion to it warm,and let it ferment-more if it wij. 
 When that is almoft done, put to it a bag with 
 flowers to hang in the bung. 
 
 I conceive that Hydromel made with Juniper- 
 berries ( firlt broken and bruifed.) boiled in it, is 
 very good. Adde alio to it Rolemary and gay- 
 leaves. 
 
 Upon trial of feveral wayes, I conclude (as 
 things yet appear to me (that to keep Megth long, 
 it mutt not be fermented with yeaft(unlefs you put 
 Hops to it) but put it in the batrel, and let it fer¬ 
 ment of it felf, keeping a thick plate of lead up¬ 
 on the bung, to lie dole upon it, yet lo that the 
 working ol the liquor may raife it, to purge out 
 the fou-lnes,and have always fome new made plaip 
 liquor,to fill it up as it links warm while it works, 
 but cold during three or four months after. Then 
 flop the bung exceeding clofe; and when you will 
 make your Mead withCherries,or Mordlo-Cher- 
 ries, or Rafpcs, or Bilberries, or Black Cherries, 
 put their juycG to the liquor when you tun ^with¬ 
 out ever boiling it therein; about one quart of 
 juyee to every three or four gallons ofliquor. You 
 may fqueze out the clear juvce,and mingle it with 
 the liquor, and hang the Magma in a bag in the 
 bung. I think it is belt to break the ftones of the 
 Cherries , before you put their Magma into the 
 bae. 
 
 Since I conceive, that Clove-gilly-flowers muft 
 never be boiled in the liquorthat evaporateth 
 their fpirits,whic.h a re very volatile : but make a 
 ftrong mfufion of them, and befides hang a bag. 
 
t *9 ] 
 
 c>i them in the bung. I conceive that it is good to 
 make the liquor pretty ftrong(not too much.but fo 
 as the taft niay begratcfuJ)ol (bmeffrong herbslas 
 
 RolemaryjBay-lcavcSjSweet-marjoram, Thyme 
 
 Br oa d -1 hy m e, a n d the like. For they prtferve the 
 dnnk,andmakc it better for the ftomack and 
 head. Standing in the Sun is the beft way of Fer- 
 mentation, when the drink is ffrong. The Root of 
 igelicajorElccampanejOrEringoroofsyor Orris, 
 may be good andpleafanr, to be boiled in the li- 
 
 3 “° r * Tu Ch , crr;CSj rnd Bifberies are nc- 
 
 , 5 .,° boiIedj but their juice putinto the liquor; 
 
 rUhi£?f™T n p- Ufe ^Oo-cheiriel 
 ( I think ) for pleafarCj and black ones for health 
 
 of Meaths “ ^ C ° ufC VCry I,tdc r P lte kind 
 
 Mcthcglm comp (fed by my fi'f 'cut rf ' 
 
 / f u vdr$$J\cceipts. 
 
 * ' ■' f > > f r;o] •“>*; • 
 
 d"f ! ft 8 a . llons °f Water, boh ten handfuls of 
 
 Sweet-bnar-leavcsTy^brightjIiverWbrr, ^gri- 
 
 ««WiSeabKH». Balm, Wood'bcrony, Str-Jc 
 i y-lcavesjBurnctyof each four handbills ; of Rofc- 
 
 andW M °T' W ’ Angelica, Bays, 
 
 handfn iV 5 !™' •’w«*t-M«rionm;rfc a th two 
 hdndruJSj fix Ermgo-roots. When the water hath 
 
 fmle anVd e / enUC / f thC hcrbs and roots, let it 
 
 ^ ° fftbe ? k * r > and 
 
 min/ir ° f “-M ° nC of hon£ ^ ^urn- 
 
 novv g nn l i i J nnd Putting, m a little cold water 
 
 whhcl of i t 0 Sf ke rhe fc , um rifc >« alfo feme 
 off md ]rr^ S ' kci ' IC1S clear feummed, take it 
 
 tmiir -l n Yt 00 5 - t lC ' n ' vork ir with Ale-yeaff 
 tun it upj and hang in it a bag, with Ghigcr, CifiL 
 
 b 4 " namonSL 
 
20 ] 
 
 * 
 
 narnon, Cloves., and Cardamom. And as it Work* 
 eth over,put in fome ftrong honey-drink warmed. 
 When it works no more, ftop it up dole. 
 
 In twenty gallons of water, boil Sweet-bryar- 
 leavcs, Eye-bright, Rolemary, Bays, Clove-gilly¬ 
 flowers, of each live handfuls, and four Eringo- 
 roots. To every two gallons and a half of this de- 
 cocftion,put one gallon of honey,boil ir,££e . When 
 it is tunned up, hang in it a bag containing five 
 handfuls of Clove-gilly-flowers , and fuflreient 
 quantity of the Spices above. 
 
 In both thele Receipts, the quantity of the 
 herbs is two great. The ftrong herbs preferve the 
 drink, and make it nobler. Ufe Marjoram and 
 Thyme in little quantity in all. 
 
 My Lady Gowers white Meath ufed at 
 Salisbury, 
 
 Take to four gallons cf water, one gallon of 
 Virgin-honey ; let the water be warm before you 
 put *i'n the honey, and then put in the whites of 5 
 or 4 eggs well beaten,to make the feum rife. When 
 the honey is throughly melted and ready to boil, 
 put in an egg with the fhell foftly, and when the 
 egg rifeth above the water, to the bignefs of a 
 groat in fight, it is ftrong enough of the honey. 
 The Egg will quickly be hard, and fo will not 
 rile.- therefore you muft put in another, if the 
 firft do not rife to your fight, you muft put in 
 more water and honey proportionable to the firft, 
 becaufeof wafting away in the boiling. It muft 
 boil near an hour. You may, if youplcafe, boil 
 in it a little bundle of Rofemary, Sweet-marjo-s 
 ram* and Thyme 5 and when it tafteth to your 
 
 / 
 
liking, take it forth again. Many do put Sweet- 
 bryar-berries in it, which is held very good. 
 When your Meath is boiled enough, take it off the 
 fire, and put it into a Kiver 5 when it is blood- 
 warm,put in fome Ale-barm to make it work,and 
 cover it dole with a blanket in the working. The 
 next morning tun it up, and if you pleafe put in a 
 bag with a little Ginger and a little Nutmeg brui- 
 fecf, and when it hath done working, itop it up 
 elofe for a month, and then bottle it. 
 
 Sir Thomas Gowers Metheglinfor Health . 
 
 Firft boil the water and fcum it, then to 1 z gal¬ 
 lons put 6 handfuls of Sweet-bryar-leaves, of 
 Sweet-marjoram,Rofemary,Thyme, of each one 
 handful; flowers of Marigold, Borrage, Buglofs, 
 Sage, each two handfuls. Boil all together very 
 gently, till a third wafte. To eight gallons of this 
 put two gallons of pure honey, and boil them till 
 the liquor bear an egg, the breadth of a three¬ 
 pence or a groat, together with fuch fpices as you 
 like ( bruifed, but not beaten ) an ounce of all is 
 lufficient. 
 
 You muft obferve carefully, 1. Before you fet 
 the liquor to boil, to caul'e a lufty Servant ( his 
 arms well \vallied ) to mix the honey and water 
 together, labouring it with his hands at leaftan 
 hour without intermiflion. 2. That when it begins 
 to boil faft,you take away part of the fire, fo as it 
 may boil flowly, and the fcum and drofs go all to 
 one fide, the other remaining clear. When you 
 take it off, let none of the liquor go away with 
 the drofs. 3. When you take it from the fire,let it 
 fettle well before it be tunned into the Veflel, 
 wherein you mean to keen it 5 and when it comes 
 
 near 
 
near the bottom, let it be taken carefully from 
 thefediment with a thin dilh, fo as nothing be put 
 into the velfel, but what is clear. 4. Stop it very 
 clofe ( when it is let in the place,where it muft re¬ 
 main ) cover it with a cloth, upon which fome 
 handful^of Bay-falt and Salt-peter is laid, and 
 over that lay clay,and a turf, y. Put into it, when 
 you flop it fome new laid-eggs in number propor¬ 
 tionable to the bignefs of the velfel, fhells unbro¬ 
 ken : fix eggs to about fixteen gallons. The whole 
 egg-fhells and all will be entirely confumed. 
 
 'Metheglin for tafte and colour, 
 
 Muft be boiled as the other, if you intend to 
 keep it above half a year , but lefs acording to 
 the time, wherein you mean to ufe it. You muft 
 put in no herbs, to avoid bitternefs and dil'colour- 
 mg; and the proportion of water and honey mere 
 of lefs, as you would drink it fooner or later ; (as 
 a gallon of honey to 4, y, or 6 of water.) If to be 
 weak, and to be loon drunk, you muft when it is 
 tunned, put in a toft of bread (hard tolled) upon 
 which half a fcore d rops of Ipirit of yeaft or barm 
 is dropped ; for want of it, fpread it with pureft 
 barm beaten with a few drops ofoyl of cinnamon. 
 If you intend to give it the tafte of Rafpes, then 
 add more barm, to make it work well, and dur¬ 
 ing that time of working, put in your Ralpes (or 
 their lyrup) but the fruit gives a delicate colour , 
 and fyrup a duller tinefture. Drink not that made 
 after the firft manner, till fix months, and it will 
 endure drawing better than winejbut bottled it is 
 more fpirited than any drink. 
 
 The Ipirit of Barm is made bvputting (lore of 
 water to the Barm 9 then diftillthe fpirit, as you 
 
 do 
 
[ 25 [ 
 
 4 o other fpirits ; atlaftan oil will come, which 
 is not for this ufe. 
 
 Sir Thomas Gower maketh his ordinary drink 
 thus; Make very fmall well-brewed Ale; to eight 
 gallons of this put one gallon of honey ; when it 
 is well diffolved and clarified, tun up the liquor, 
 making it work in due manner with barm: when 
 it hath done working ftop it up dole, and in three 
 months it will be fit to drink. 
 
 He makes Metheglin thus: Make a good decodfc 
 of Eglantine-leaves, Cowilip-flowers, a little 
 Sweet-marjoram, and fome Rofemaryand Bay- 
 leaves, Betony, and Scabious, and a little Thyme. 
 After the fediment hath letled, put one third, one 
 fourth, one fifth, or one fixthpart of honey (ac¬ 
 cording as you would have it ftrong,and loon rea¬ 
 dy) to the clear fevered from the iettlement, and 
 ftir it exceeding well with ftripped arms four or 
 five hours, till it be perfectly incorporated. Then 
 boil and fcum it; let it then cool,and tun it up,{$V. 
 After it hath cooled,lade the clear from the iettlc- 
 ment, fo that it may not trouble it, and tun up the 
 clear thus fevered from the fetlings. Much of the 
 perfection confifteth in ftirring it long with ftrip¬ 
 ped arms before you boil it. Then to boil it very 
 lcifurely till all the fcum be off. And order your 
 fire fo, that the fcum may rife and drive all to one 
 fide. This will be exceeding pale, clear, and plea- 
 fant Metheglin. He ufeth to every gallon of wa¬ 
 ter a good handful of Eglantine-leaves, and as 
 much towflip-flowers,but only a pugil of Thyme 
 or Marjoram. 
 
 An excellent way of making white Metheglin. 
 
 Take of Sweet-briar-berries, of Rofemary, 
 
 broad 
 
[ * 4<1 
 
 broad Thyme, of each an handful. Boil them in a 
 quantity of fair water for half an hour j then 
 cieanfe the water from the herbs, and let it ftand 
 four and twenty hours, until it be thorow cold. 
 Then put your honey into it, (honey which flow- 
 eth from the Combs of it felf in a warm place is 
 beft)make it fo ftrongof the honey that it bear an 
 egg (if you will have it ftrong) the bredth of a 
 
 § roat above the liquor. This being done, lave and 
 ounce it very weil,and often, that the honey and 
 Water may incorporate and work well together. 
 After this boil it loftly over a gentle fire,and fcum 
 it 5 then beat the whites of eggs with their fhells, 
 and put into it to clarify it. Alter this, put fome of 
 it into a veffel, and take the whites of two eggs, 
 and a little barm, and a fmall quantity of fine 
 flower; beat them well together, and put it into 
 the veffel clofe covered, that it may work. Then 
 pour the reft unto it by degrees, as you do Beer. 
 At laft take a quantity of Cinnamon, two or three 
 races of Ginger, and two Nutmegs (for more will 
 alter the colour of it.) Hang thele in a little bag 
 in the veffel. Thus made, it will be as white as 
 any white-wine. 
 
 Another way nf making white Mctheghn, 
 
 To three gallons of Spriag-water take three 
 quarts of honey, and let it over the fire till the 
 fcum rife pretty thick- Then take off the fcum, 
 and put in Thyme,Rofemary,Hyfop,and Maiden¬ 
 hair, of each one handful, and two handfuls of 
 Eglantine-leaves, and half an handful of Organ. 
 The Spices, Ginger, Nutmegs, Cinnamon, and a 
 little Mace,and boil all thefe together near half an 
 hour. Then take it from the fire, and let it ftand 
 
 till 
 
[ 2J ] 
 
 till it be cold* and then ftrain it, and fo tun it h$j£ 
 and (top it clofe. The longer you keep it, the bet¬ 
 ter it will be. 
 
 Another tv ay. 
 
 Take two gallons of water, one gallon of ho¬ 
 ney Parietary one handful. Sage, Thyme, one 
 pugil, of Hyfophalf a pugil, fix Parffey-rooirs,Qcie 
 Fennel-root, the pith taken out; red Nettles one 
 pugil, fix leaves of Harts-tongue: boil thdfe to¬ 
 gether one hour, then put in the honey, and Mar- 
 megs, Cloves, Mace, Cinnamon, of each one 
 ounce; of Ginger three ounces : boil all thefe to¬ 
 gether rill the leum be boiled in, not fcummmg it. 
 Then take it off, and fet it to cool; when it is 
 cold put in it fix fpoonfuls of barm, and when ic 
 is ripe it will hifs in the pail. You muff take one 
 the herbs when you put m the honey. If yoa par 
 in thefe herbs following, it will be far better j aa- 
 nicle, Buglofs, Avens, and Ladies-mantle, of each 
 one handful. 
 
 To make white Mctheglin. 
 
 Take of Sweet-briar a great handful, of Via- 
 let-flowers,Sweet-marjoram,Strawberry-leaves. 
 Violet-leaves, ana one handful 5 Agrimony, Bu¬ 
 glofs, Borrage, ana half an handful; Rolemary 
 four branches, Gilly-flowers, No. 4. (the yellow 
 wall-flowers, with great tops) Annifeeds,Fennel, 
 and Caraway, of each a lpoonful; two large 
 Mace. Boil all thefe in twelve gallons of water for 
 the lpace of an hour; then ftrain it, and let it 
 ftand until it be milk-warm: then put in as much 
 honey as will carry an egg to the bredth of fix- 
 
 pence 
 
[26 ] 
 
 pence at leaft; then boil it again,and fcum ft clean? 
 -then let it Hand until it be cold ; then put a pint 
 of Ale-barm into it, and ripen it as you do Beer* 
 and tun it. Then hang in the midft of the veflel a 
 little bag, with a Nutmeg quartered, a Race of 
 Ginger fliced, a little Cinnamon, and Mace whole* 
 and three grains of Musk in a cloth put into the 
 bag amongft the reft of the Spices. Put a ftone in 
 the bag, to keep it in the midft of the liquor. This 
 quantity took up three gallons of honey j there- 
 fore be fure to have four in readinefs. 
 
 Strong Mead. 
 
 . Take one meafure of honey, and diffblve ft frr 
 four of water, bearing it long up and down with 
 dean wooden-ladles: the next day boil it gently, 
 fcumming it all the while till no more lcum rifethj 
 and if you will clarify the liquor with a few beat¬ 
 en whites of eggs, it will be the clearer. The rule 
 of its being boiled enough, is, when it yieldeth 
 no more lcum, and beareth an egg, fo that the 
 bredth of a groat is out of the water. Then pour 
 it out of the" kettle into wooden veffels, and let 
 it remain there till it be alnroft cold. Then tun 
 it into a veffel where Sack hath been. 
 
 A Receipt for making of Meath. 
 
 Take a quart of honey, and mix it with a gal¬ 
 lon of Fountain-water, and work it well lour 
 days together four times a day; the fifth day put it 
 over the fire, and let it boil an hour, and fcum it 
 well: then take the whites of two eggs, and beat 
 them to a froth, and put it into the liquor, ftirring 
 it well till the whites of eggs have raifed a froth or 
 
 fcum 5 
 
[ 27 ] 
 
 fcum; then take it off.fcumming the liquor clean $ 
 then take, an handful of Strawberry-leaves and 
 Violet-leaves together, with a little fprig of Rofe- 
 mary, and two or three little fprigs of Spike; and 
 fo boil it again (with thefe herbs in it) a quarter 
 of an hour. Then take it oft' the fire, and when it 
 is cold, put it into a little barrel, and put into it 
 half a fpoonful of Ale-yeaft, and let it work 5 
 which done, take one Nutmeg diced, and twice 
 as much Ginger fliced, fix Cloves bruifed, and a 
 little ftick of Cinnamon, and low thefe Spices in 
 a little bag, and ftop it well ; and it will be fit for 
 ufe within a fortnight, and will laft half a year. 
 If you will have your Metheglin ftronger, put in* 
 to it a greater quantity of honey. 
 
 My Lord Hollis’* HydromeL 
 
 In four parts of Spring-water difiolve one part 
 of honey, or fo much as the liquor will bear an 
 egg to the bredth of a groat; then boil it very 
 ivell, and that all the fcum be taken away. He ad- 
 deth nothing to it but a fmall proportion of Gin¬ 
 ger fliced, of which he putteth half to boil in the 
 liquor after all the fcum is gone: and the other 
 half he putteth into a bag, and hangeth in the 
 bung when it is tunned. The Ginger muft be ve¬ 
 ry little, not fo much as to make the liquor tafte 
 ftrongly of it, but to quicken it. I lhould like to 
 add a little proportion ofRofemary,and a greater 
 of Sweet-briar leaves in the boiling. As alio, to 
 put into the barrel a toft of white bread, with 
 muftard to make it work. He puts nothing to it ; 
 but his own ftrength in time makes it work of it 
 felfi It is good to drink after a year. 
 
A Receipt for white Mcthcglin. 
 
 Take to every quart of honey four, five, or fix 
 quarts of water 5 boil it on a good quick fire as 
 long as any fcum rifeth: as it boils put about half 
 a pint of water at a time very often, and fcum it 
 very well as it rifeth; and be fure to keep it up to 
 the fame height and quantity as at the firft: Put 
 into it a little Rofemary, according to the quanti¬ 
 ty that you make, and boil it half a quarter of an 
 hour; fcum it very well ; You may put a little 
 Ginger into it,only to give it a tafte thereof, and 
 let it have a little walm of heat after it. Then 
 take and put it into a wooden veflel, ( which muft 
 be well fcalded, left it taft of any thing) let it ftand 
 all night, and the next morning ftrain it through a 
 lieve of hair. 
 
 Then if you pleafe you may boil up your grounds 
 that are in the bottom of the veffel with three or 
 four quarts of water; and when it is cold, ftrain 
 it to the reft, and put to it a little good light barm. 
 That which you make in the Winter, you muft let 
 it ftand three days and three nights covered up, 
 before you bottle it up; and two nights in Sum¬ 
 mer, and then bottle it up. But be fure you fcum 
 off the barm before the boiling up. 
 
 Your velfel, which you intend to boil your 
 Meath in, muft ftand in fealding-water whilft you 
 boil your Meath, it will drink up the lefs of your 
 Meath : Four lpoonfuls of good new Ale-barm 
 will ferve for five quarts or honey. As you de¬ 
 fire your Metheglin in ftrength, fo take at the firft 
 either of the quantities of water. Five quarts 
 is reafonable. 
 
 Hydro• 
 
[ *9 ] 
 
 Hydrotnel as I made it ive&kfor the 
 Queen-Mother. 
 
 Take eighteen quarts of Spring-water, and one 
 quart of honey ; when the water is warm., put the 
 honey into it: when it boileth up, skim it very well 
 and continue skimming it as long as any feum will 
 rife. Then put in one race of Ginger (fliced in thin 
 dices) four Cloves, and a little fprig of green 
 Rofemary. Let thefe boil in the liquor lo long, till 
 in all it hath boiled one hour j then fet it to cool, 
 till it be bloodwarm} and then put to it a fpoon- 
 fui of Ale-yeaft: when it is worked up, put it into 
 a velfel of a fit ffze ; and after two or three days 
 bottle it up : You may drink it after fix weeks, or 
 two months. 
 
 Thus was the Hydromel made that I gave the 
 Queen, which was exceedingly liked by every 
 l*o dy. 
 
 Several ways of making Metheglin, 
 
 Take fuch quantity as you judge covcnient of 
 Spring, or pure Rain-water, and make it boil well 
 half an hour j then pour it out into a wooden Fat, 
 and let it fettle 74 hours : then pour off the clear, 
 leaving the fediment in the bottom : Let fuch wa¬ 
 ter be the liauor for all the feveral Honey-drinks 
 you will make. 
 
 1. Warmfixteen gallons of this water (luke¬ 
 warm) and put two gallons of honey to it,in a half 
 tub, or other fit wooden velfel, lave it very well 
 with a clean arm,or wooden battledor for two or 
 three hours, dilfolving the honey very well in the 
 
 C * water. 
 
[ 3 “ ] • 
 
 water.Let it (land thus two or three days in wood., 
 laving it thrice a day, a pretty while each time j 
 then put it back into your Copper and boil it gent- 
 Iy,tili you have feummed away all the foulncs that 
 Will rife, and clarifie-it with whites ol eggs. Then 
 put into it a little handful of cleanfed and diced 
 white Ginger j and a little Mace : when they have 
 boiled enough, put in a few Cloves bruiled, and a 
 ftick of Cinnamon, and a little Limon-peel, and 
 after a walm or two pour the liquor into a wooden 
 half tub, with the Spices in it. Cover it clofc with 
 a Cloth and Blanket, and let it ftand fo two days ; 
 then let theliquor run through a boulter, to fever 
 the fpice, flopping before any fetlings come: then 
 pour this clear liquor into pottle-bottles of glafs, 
 not filling them by a fingers bredth or more.*'Stop 
 them dole with Cork tied in, and fet them in a 
 cool place for fix, leven, or eight weeks. 
 
 2. In forty gallons of the firft boiled and fetled 
 water, boil five handfuls of Sweet-bryar-tops, as 
 much of Cowdip-flowcrs, as much of Primrofe- 
 flowers, as much of Rofemary-flowers, as much 
 of Sage-flowers, as many of Borage-flowers, as 
 many" of Buglofs- flowers ; two handfuls of the 
 tops of Betony, four handfuls of Agrimony, and 
 as many of Scabious ; one handful of Thyme, as 
 much of fweet-marjoram, and two ounces of Mu- 
 ftard-feed bruifed. When this hath boiled fo long, 
 that you judge the water hath drawn out all the 
 vertue of the"Herbs(which may be in half an hour) 
 pour out all into a Vat to cool and fettle. Scum 
 away the herbs, and pour the clear from the fedi- 
 rnent, and to every four gallons of liquor (luke¬ 
 warm) put one gallon of honey, and lave it to dii- 
 folve the honevlletting it ftand two or three days, 
 laving it well thrice every day ; then boil it till it 
 
 will 
 
[ 31 ] 
 
 Will bear an egg high., then clarifie it with whites 
 and Ihells of eggs., and pour it into a Vat to cool, 
 Which it will do in a days fpace or better. Whilft 
 it is yet lukewarm, put Ak-yeaft to it, (no more 
 than is necelfary) to make it work, and then tun it 
 into a Rundlet of a fit fize, that hath been feafoned 
 With Sack 5 and hang in it a boulter-bag, contain* 
 ing half a pound of white Ginger denied and di¬ 
 ced, three ounces of Cloves, and as much of Cin¬ 
 namon bruil'ed,as much Coriander-feed prepared, 
 add _ as much Elder-flowers. Asitpurgetn and 
 confumcth by running over the bung, put in frefb 
 honey-liquor warmed, that you keep or make on 
 purpofe for that end. When the working is even, 
 almoft at an end, flop it up clofe with clay and 
 fand, and have great care to keep it always clofe 
 flopped. After a year draw it into pottle glafs- 
 bottics flopped with ground floppies. of‘glais, and 
 keep them in a cool place, till they are' ready to 
 drink, if they as yet be not fo. 
 
 Have a care that .never any liquor flay in Cop¬ 
 per longer than whilft it is to boil. 
 
 In twenty gallons of the firft boiled: and fetled 
 water, boil fix handfuls.of SweetTuyar-leaves, as 
 many of Cowflip-floWers, as mahy of Primrofc- 
 flowers, and as many of Rofemary-flovyers, gpd 
 halfa handful of Wild-Thyme, diinhg the fpace of 
 a quarter or half an hour. Then take th£ ckar, and 
 difiblve it in afixth part of honey , doing as a- 
 bove for the boiling and clarifying it. But boil it 
 not to bear an egg, But only till it be well feummed 
 and clarified ; then po,ur it into a wooden tub, 
 and tun it with Ale-yeaft, when it is in due temper 
 of coolnefs, as you would do Ale-Wort, and let it 
 work (clofe covered.) lufSciently. Then tun it up^ 
 into a feafonable firkin, and put into it a toft of 
 
 C ± . '• White 
 
[ 3 2 1 
 
 white bread fpread with quick Muftard, and hang 
 in it a boulter-bag containing loolely Tome Ginger, 
 Cloves, and Cinnamon bruiled^and a little Limon- 
 peel and Elder-flowers, with a pebble-ftone at the 
 bottom, to make it fink towards the bottom, and 
 faftned by a ftring coming out of the bung to hinder 
 it from falling quite to the bottom. Stop the bung 
 v6ry clofe, and after fix weeks or two months 
 draw it into bottles. 
 
 4. In twenty gallons of boiled and fetled water, 
 boil a quarter of an hour ten handfuls of Sweet- 
 bryar-leaves, and as many of Cowflips. Then let 
 it cool and fettle inwood, and take the clear; and 
 to every four gallons of liquor, put one of honey, 
 diflolving it as the others formerly fet down. Boil 
 it till no more'fcum rife, and that a fourth part be 
 confumed. Then clarifie it with whites of eggs and 
 their fhells, and make it work with yeaft. After 
 fufficient working tun it up, hanging in it a bag 
 with Ginger, Cloves, Cinnamon, and Limon-peel. 
 Stope it very clofe, and after two er three months, 
 draw it into bottles. 
 
 My Lady Morices Meath. 
 
 Boil firft your water with your herbs : thofe flic 
 likes befi, are Angelica, Balm, Borage, and a little 
 Rofemary (not half fo much as of any of the reft} 
 a handful of all together, to two or three gallons 
 of water. After about half an hours boiling, let 
 the water run through a ftrainer (to fever theherbs 
 from it) into woode'n or earthen veifels, and let it 
 cool and fettle. To three parts of the clear, put 
 one or more of hony, and boil it till it bear an 
 ege, leaving as broad as a fhilling out of the water, 
 skimming it very welluhen pount out into veflels, 
 
 as 
 
f 33 ] 
 
 as before; and next day, when it is almoft quite 
 cold, pour it into a Sack-Cask, wherein you have 
 firft put a little frdh Ale-yeaft, about'two fpoon- 
 fuls to ten gallons : hang in it a bag with a little 
 lliced Ginger, but almoft a poringer full of Cloves. 
 Cover the bung lightly till it hath done working ; 
 then flop it up dole : You may tap and draw it a 
 year or two after. It is excellent good. 
 
 My Lady Moricc her Sifter makes hers thus. 
 
 DifTolve your hony in the water till it bear an 
 egg higher or lower, according to the ftrength you 
 will have it of. Then put into it fome Sea-worm¬ 
 wood, and a little Rofemary, and a little Sage 5 
 about two good handfuls of all together, to ten 
 gallons: When it hath boiled enough to take the 
 vertue of the herbs, skim them out, and flrew a 
 handful or two of fine wheat-flower upon the boil¬ 
 ing liquor. 
 
 This will draw all the dregs to it, and fwim at 
 the top, fb that you may skim all off together •• 
 and tins fhe holdeth the beft way of clarifying the 
 liquor, and making it look pale. Then pour it in¬ 
 to vcflels as above to cool 5 let it Hand tnree days, 
 then tun it up into a Sack-Cask without yeaft or 
 fpice, and keep it flopped till it work: then let it 
 be open till it hath done working, filling it up flill 
 with other honey-drink : then ftop it up dole for 
 a year or two. You may at firft flop it fo, that the 
 ftrong working may throw out the ftopple,and yet 
 keep it clofe, till it work ftrongly. She faith that 
 fuch a fmall proportion of Wormwood giveth it a 
 fine quick tafte, and a pale colour, with an eye of 
 green. The Wormwood muflnotbe fo much, as to 
 difeern any the leaft bitternefs in the tafte 5 but 
 
 C 3 tha? 
 
I 
 
 [34 : ] 
 
 that the compofttion of it with the honey may give 
 a quicknefs. The Rofemary and Sage muft be a 
 great deal lefs then theWormwood.Sometimes fhe 
 ftoppeth it up clofe as foon as Ihe hath tunned it, 
 and lets it remain fo for three months.Then pierce 
 it and draw it into bottles,which flop well, and tie 
 down the floppies. This will keep lo a longtime. 
 She ufeth this way moft. It makes the Meath drink 
 exceeding quick and plealantiwhen you pierce the 
 Cask, it will fiie out with exceeding force, and be 
 ready to throw out the ftopper anti ipigot. 
 
 To mai{e white Meath. 
 
 Take Rofemary, Thyme, Sweet-bryar, Peny* 
 royal. Bays, of each one handfull 5 fteep them four 
 and twenty hours in a boul of fair cold water cove¬ 
 red clofe; next day boil them very w2ll in another 
 water, till the colour be very high 3 and take an¬ 
 other water, and boil the fame herbs in it, till it 
 look green, and fo boil them in fcveral waters, till 
 they do but juft change the colour of the water. 
 The firft waters are thrown away; the laft water 
 Tnuft ftand four and twenty hours with the herbs in 
 it. The liquor being ftrained from them, you muft 
 put in as much fine honey till it will bear an egg j 
 you muft work and labour the honey with the li¬ 
 quor a whole day,till the honey be confumedjthen 
 let it ftand a night a clearing. In the morning put 
 your liquor a boiling for a quarter of an hour, 
 with the whites and lhells of fix eggs. So ftrain it 
 through a bag, and let it ftand a day a cooling 3 fo 
 tun it up, and put it into the veffcl in a linnen bag. 
 Cloves, Mace, Cinnamon, and Nutmegs bruifed 
 all together.If you will have it to drink prefently, 
 take the whites of two or three eggs, of Barm a 
 
 fpoon- 
 
[,3f] 
 
 fpoonful, and as much of wheaten fiowcr. Then 
 lec ic work before you ftop it, afterwards ftop it 
 weli with Clay and Salt: a quart of honey to a 
 galloffof liquor, and fo proportionable for thefe 
 kerbs. < 
 
 Sir William Paftoffs Meath. 
 
 Take ten gallons of Spring-water, and put 
 therein ten pints of the bell: honey. Lec this boil 
 half an hour, and feum it very well j then put in 
 one handful oLRoiemary, and as much of Bay- 
 leaves, with a little Limon-peel. Boil this half an 
 hour longer ; then take it off the hre, and put it 
 into a clean tub, and when it is cool, work it up 
 with yeaftas you do Beer. When it is wrought, 
 put it into your veffel, and ftop it very clofe. 
 Within three days you may bottle it, and in ten 
 days after it will be fit to drink. 
 
 Another flcafant Meath of Sir Will. Paftonh. 
 
 To a gallon of water put a quart of honey, a- 
 bout ten fprigs of Sweet-marjoram, halflo many 
 tops of Bays : boil thefe very well together, and 
 whert it is cold bottle it up. It -will be ten days 
 before it be ready to drink. 
 
 Another way of making Meath. 
 
 Boil Sweet -briar, Sweet-marjoram,Clovesand 
 Mace in Spring- water till the water tafteof them. 
 To four gallons of water put one gallon of honey, 
 and boil it a little to skim and clarify it. When you 
 are ready to take it from the fire put in a little Li- 
 inon-peel,and pour it into a wooden veffel,and let 
 
 C 4 it 
 
it ftands till it is almoft cold. Then put in fomg 
 Ale yeaft, and ftir it all together: lo let it ftand 
 till next day. Then put a few ftoncd Raifins of 
 the Sun into every bottle,, and pour the Meath up- 
 on them. Stop the Bottles dole, and in a week 
 the Meath will be ready to drink. 
 
 Sir Baynam Throckmorton*.! Meath. 
 
 Take four quarts of honey, good mealiirc} put 
 to it four gallons ©f water, let it Hand all night,but 
 ftir it well when you put it together: the next day 
 boil it, and put to it Nutmegs, Cloves, Mace, and 
 Ginger, of each half an ounce: let thel'e boil with 
 the honey and water till it will bear an egg at the 
 top without finking ; and then it is enough if you 
 fee the egg the bredth of a fix-pence. 'I'he next 
 day put it in your veil el, and put thereto two or 
 three fpoonfuls of barm; and when it hath done 
 working, you may (if you like it) put in a little 
 Amber-greece in a clout with a ftone to it to make 
 it fink. This fhould be kept a whole year before it 
 be drunk} it will drink much the better, free from 
 any taft of the honey,and then it will look as clear 
 as Sack. Make it not till Michaelmas , and let it in 
 a cool place. You may drink it a quarter old, but 
 . it will not taft fo plcafant then as when it is old. 
 
 To make white Metheglin. 
 
 Take a gallon of honey, put to it four gallons 
 of water, ftir them well together, and boil them 
 in a kettle till a gallon be wafted with boiling and 
 fcumming. Then put it into a veflel to cool: when 
 it is almoft as cold as Ale-wort, then clear it out 
 into another vOiTel ; then put barm upon ir, as you 
 
[ 37 1 
 
 do to your Ale, and ib let it work. And then tun 
 it up into a Veil'd, and put into it a bag with Gin¬ 
 ger, Cloves and Cinnamon bruifed a little, and lo 
 hang a bag in the veffel, and ftop it up very dole j 
 and when it hath ftood a month or fix weeks,bottle 
 it up and fo drink it.You may put in a little Limon- 
 pecl into l'ome ol your Methcglin, for thole that 
 like that tafte ; which moft perfons do very much. 
 
 A Receipt for making of Meatb. 
 
 Mrs. Hebden telleth me, that the way of making 
 Hony-drink in tyijjia is thus; take for example 100 
 gallons of Spring-water, boil it a little ; then let it 
 ftand 24 hours to cool, and much fediment will fall 
 to the bottom; from which pour the clear, and 
 warm it,and put twenty or five and twenty gallons 
 of pure honey to it, and lade it a long time with a 
 great wooden battledore, till it be welldiffolved. 
 The next day boil it gently,till you have skimmed 
 off all the feum that will rile, and that it beareth an 
 egg boyant. And in this liquor you muft put, in the 
 due time, a little quantity of Hops, about two 
 handfuls, which muft boil lufficiendy in the liquor. 
 Put this into the cooling Fat to cool twp or three 
 days. When it is about milk warm, take white- 
 bread and cut it into toafts,upon which (when they 
 are hot) lpread moderately thick l'ome f refh fweet 
 Ale-yeaft, and cover the fuperficies of the liquor 
 with fuch toafts.Then cover the Tub or Fat with a 
 double coarfe ffieet, & a blanket or two, which tic 
 faft about it. This will make your liquor work up 
 bighly.When you find it is near its height of work- 
 ins, and that the liquor is rifen to the top of the 
 
 “. ‘ ‘ " ' * atfirft) 
 
 up in a 
 
 lub (of which is wanted N or 10 inches 
 skim off the toafts and yeaft, and tun it 
 
[ 38 ] 
 
 Hogfhead} which flop clofc : but after 24 hours 
 draw it into another barrel 5 for it will leave a 
 great deal of fediment. It will work again in this 
 fecond barrel. After other 24 hours draw it into 
 another barrel, and then it will be clear and pale 
 like white-wine. Stop it up clofe,hanging a bag of 
 bruifed Spice in the bung, and after y or 6 months 
 it will be fit to drink. If you would have your. 
 Meath taft of Rafpes, or Cherries, ( Morello , fharp 
 Cherries are the beft) prepare the water firft with 
 them, by putting y or 6 gallons of either of thefe 
 fruits, or more into this proportion of water ; in 
 which bruife them to have all their juyce:but ftrain 
 the liquor from the Grains, or Seeds, or Stones ; 
 And then proceed with this tincfted water, as is 
 faid above. Ye may make your liquor as ftrong ns 
 you like, of the fruit. Cardamon-feeds mingled 
 with the fufpended fpices, add much to the plea- 
 fantnefs of the drink. Limon-peel,as alfo Elder- 
 flowers. 
 
 My Lady Bellaflifes Meath. 
 
 The way of making is thus. She boileth the Ho- 
 ny with Spring-water,as I do, till it be clear feurn- 
 med} then to every gallon of Hony put in a pound 
 or two of god raifins of the Sun ; boil them well, 
 and till the liquor bear an egg. Then put it into a 
 Cowl,or Tub to cool. In about 24 hours it will be 
 cool enough to put theyeaft to it, being only luke¬ 
 warm i which do thus: fpread yeaft upon a large 
 hot toaft, and lay it upon tlie top of the liquor, and 
 cover theTub well,firft with a iheet,then with co- 
 verlets,that it may work well.When it is wrought 
 up to its height, before it begin to fink, put it into 
 your barrel, letting it run through aloole open 
 ftrainer,to fever the'Raifins and dregs from it.Stop 
 
 it 
 
I 39] 
 
 It up clofe, and after it hath been thus eight or ten 
 days, draw it into bottles, and into every bottle 
 put a cod of Cardamons, having firft a little bruif. 
 ed them as they lie in the codjand opening the cod 
 a little,that the liquor may learch into it;ftop your 
 bottles clofe, ana after three or four months you 
 may drink,and it will be very pleafant and quick* 
 and look like white-wine. 
 
 Another Metheglin. 
 
 In every three gallons of water, boil Rofemary, 
 Liverwort, Bal rc\>ana halfa handful,and Cowflips 
 two handfuls : When the water hath fufficiently 
 drawn out the vertue of the herbs, pour all into a 
 Tub, and let it ftand all night. Then ftrain it, and 
 to every three gallons of the clear liquor (or two 
 and a half, if you will have your drink ftronger) 
 put one gallon of Honey, and boil it till it bear an 
 eggjfcumming it till no more feum will rife.-which 
 to "make rife the better,put in now and then a por¬ 
 ringer ful of cold water. Then pour it into aTub, 
 and let it ftand to cool, till it be blood-warm, and 
 then put by degrees a pint of Ale-yeaft to it, to 
 make it work. So let it lfand three days very clofe 
 covered. Then skim of the yeaft,and put it into a 
 feafoned barrel; but ftop it not up clole,till it have 
 done hiding. Then either ftop it very clofe, if you 
 will keep it in the barrel, or draw it into bottles. 
 Put into this proportion. Ginger fliced. Nutmegs 
 broken, ana one ounce. Cinnamon bruifed half an 
 ounce in a bag, which hang in the bung with a 
 ftone in it to make it fink. You may add, if you 
 pleafe, to this proportion of water, or one gallon 
 more, two handfuls of Sweet-bryar-lcaves, and 
 one of Betony. 
 
 Mr 
 
[4° I 
 
 Mr. Pierce's Excellent white Metheglm. 
 
 * ± i ' 1 
 
 In a Copper, that holdeth conveniently three 
 Hogsheads, or near fo much, boil the belt water, 
 (as full as is fitting:) As foon as it boileth well and 
 jiigh,put to it four handfuls of Swect-bryar leaves, 
 as much Eye-bright; two handfuls of Rofemary, 
 as much of Sweet-Marjoram, and one of broad 
 Thyme. Let them boil a quarter of an hour: (He 
 letteth them boil no longer, to preferve the colour 
 of the Metheglin pale) then leum away the herbs, 
 leumming alio the water clear. Then lade out the 
 water, (letting it run through a Ranch-Sieve) into 
 a wide open velfel, or large Vat to cool, leaving 
 •the fettlement and dregs. (He often leaves out the 
 Eye-bright and Thyme, when he provideth chiefly 
 fpr the pure tafte ; though the eye-bright hurts it 
 but little.) When it is blood-warm put the hony to 
 ir, about one part to four of water ; but becaufe 
 this doth not determine the proportions cxadlly 
 (for fome honey will make it ftronger then other) 
 you mult do that by bearing up an egg. But firft, 
 lave and fcoop your mixture exceedingly, (at Iealt 
 an hour) that the hony be not only perfectly dilfoJ- 
 ved, but uniformly mixed throughout the water. 
 Then take out fome of it in a great wooden bowl 
 or pail, and put a good number, (ten or twelve) 
 new-laid eggs into it,and as round ones as may be ; 
 for long ones will deceive you in the fwimming , 
 and ftale ones, being lighter then new, wil emerge 
 out of the liquor the bredth of a fix-pence, when 
 new ones will not a groats breadth.Therefcre take 
 you many,that you make a medium of their feveral 
 tmergins 5 unlefs you be certain, that they which 
 you ufe,are immediately then laid and very round. 
 
 The 
 
The rule is, that a groats bread!h (or rather but a 
 three pence) of the egg-fhell muft lvvim above the 
 liquor ; which then put again into your Copper to 
 boil. It will be fome while before it boil (perad- 
 venture a good quarter of an hour) but all that 
 while feum will rife, which skim away ftill as it ri- 
 leth ; and it Ihould be clear feummed by then it 
 boileth: which as loon as it doth, turn up an hour- 
 glafs, and let it boil well a good hour. A good 
 quarter before the hour is out, put to it a pound of 
 white Ginger beaten exceedingly fmall & fearfed 
 (which will fever all the skins tk. courfo parts from 
 the fine) which having boiled a quarter of an hour* 
 fo to make up the whole hour of boiling, pour our 
 the liquor into wide open Vats to cool. When it is 
 quite cold, put a pottle of new Alc-barm into z 
 Pipe,or Butt, Handing end-wife with his head our, 
 and pour upon it a pailful of your cooil liqour out 
 of one of the Vats; which falling from high up¬ 
 on it tfith force, will break and diifipate the barm 
 into atoms,and mix it with the liquor.Pour imme¬ 
 diately another pailfull to that, continuing to do fo 
 till all the liquor be in. Which by this time and this 
 courfe will be uniformly mixed with the barm,and 
 begin to work. Yet fcoop and lade it well a while, 
 to make the mixtion more perfect ,• and fet the 
 working well on foot. Then cover your Butt-head 
 with a fheet only in Summer, but blankets in Win¬ 
 ter ; and let your liquor work about four and twen¬ 
 ty hours or more. The meafure of that is, till the 
 barm (which is raifed to a great head) beginneth 
 a little to fall. Then prefently feum off the thick 
 head of the barm, but take not all away fo fcrupu- 
 loufly, but that there may remain a little white 
 froth upon the face of the liquor. Which fcoop 
 and lade ftrongly, mingling all to the bottom, that 
 
 this 
 
. [ 4* ] 
 
 this little remaining barm may by this agitati¬ 
 on be mixed anew with the whole. Then immedi¬ 
 ately tun this liquor into two Hogfheads that have 
 ferved for Spamfh wine (be fure to fill them quite 
 full) and there let it work two or three days ; that 
 is to fay, till you fee that all the feculent fubflance 
 is wrought out, and that what runnetji out, begin- 
 neth to be clear,though alictle whitifh or frothy on 
 the upper-fide of the dream that runs down along 
 the out-fide of the hogfhead. (If there fhould be 
 a little more then to fill two hogfheads, put it in a 
 Runlet by it felf. ) Then take fome very ftrong 
 firm Paper, and wet it on one fide with fome of 
 the barm that works out,and lay that fide over the 
 bung to cover ic clofc.The barm will make it flick 
 fall to the hogfhead. This covering will ferve for 
 a month or two.Then flop it clofe with ftrong cork 
 fitted to the hole, with a linen about it, to prefs it 
 fell in. But let a little vent with a peg in it be made 
 in the hogfhead, in fome fit place abovc. 1 his may 
 be fit to broach in five or fix months,; but three 
 weeks or a month before you do fo, put into each 
 hogfhead half an ounce of Cinnamon, and two 
 ounces of Cloves beaten into moft fubtile powder, 
 ( fometimes he laves out'the Cloves) which will 
 give it a moft plealant flavor; and they (as the 
 Ginger did) fink down to the bottom and never 
 trouble the liquor. If they be put in long before 
 (much more if they be boiled) they lofe all their 
 taflc and Spirits entirely. This will lafl very well 
 half a year, drawing. But if you flay broaching it 
 a year, and then draw it into bottles, it will keep 
 admirable good three or four years,grooving to be 
 much better, then when broached at fix months 
 end. It will be purer if you firfl boil the water by 
 it felfjthen let it fettle four and twenty hours,and 
 
 pour 
 
[ 43 ] 
 
 pour the clear from the earthy fedimcnt, which 
 will, be great* and dilfolve your honey in thar. 
 You may Aromatife it with Ambergreece or 
 Musk* or both (if you like them) by dilfolving a 
 very few Paftils in a Rundlet of this liquor, when 
 you draw it into little velfdls, (as he ufeth to do 
 after five or fix months Jor with a few drops of the 
 extrad of them. This Metheglin is a great Balfom 
 and ftrengthener of i\\zVifira } \s excellent in colds, 
 Cpughs* and Confumptions. For which laft they 
 ule to burn it (like wine ) or rather only heat it. 
 Then dilfolve the yolk of an egg or two in a pint 
 of it* and fome frelh Butter* and drink it warm in 
 the morning falling. As it comes from the barrel 
 or bottle* it is ufed to be drunk a large draught 
 (without any alteration or admixtion, with a toaft 
 early in the morning (eating the toaft) when they 
 intend to dine late. Confider of making Metheg- 
 lin thus with purified rain water(ofthe /Equinox) 
 or Dew. 
 
 The handfuls of Herbs are natural large hand¬ 
 fuls (as much as you can take up in your hand) not 
 Apothecaries handfuls, which are much lefs. If a 
 pottle of Barm do not make it work enough to 
 your mind* you may put in a little more. Difcre- 
 and Experience mull regulate that. 
 
 You may make finall Meath the fame way, mu¬ 
 ting but half the proportion of honey or lefs. But 
 then after three weeks or a months barrelling you 
 mult bottle it- 
 
[ 44 ] 
 
 An excellent way to make Metheglin, called the Li¬ 
 quor of Lfe t with thefefollowing Ingredients . 
 
 TakeBuglofs, Borlge, Hyffop, Organ; Sweet- 
 marjoram ,Kofemary, French-cow11ip,Coits-foot, 
 Thyme, Burner, Self-hcal,Sanicle a little, Betony, 
 Blue-buttons, Harts-tongue, Meads-fwcet, Liver¬ 
 wort, Coriander two ounces, Biftort,Saint Johns- 
 wort, Licorife,two ounces of Caraways,two oun¬ 
 ces of Yellow-faunders, Balm, Bugle, half a pound 
 of Ginger, and one ounce of Cloves, Agrimony, 
 Tormentil-roots, Cumfrey, Fennil-roots,Clowns- 
 all-heal, Maiden-hair, Wall-rue, Spleen-wort, 
 Sweet-oak, Pauls-betony, Moufe-ear. 
 
 For two Hoglheads of Metheglin, take two 
 handfuls a piece of each herb, excepting Sanicle j 
 of which you take but half a handfull. You make 
 it in all things as the white Meath of Mr. Pierce’s, 
 is made, excepting as followeth. For in that you 
 boil the herbs but a quarter of an hour, that the 
 colour may be pale: But in this, where the deep- 
 nefs of the colour is not regarded, you boil them a 
 good hour, that you may get all the vertue out of 
 them. Next for the ftrength of it j whereas in 
 that, an egg is to emerge out of the liquor but the 
 breadth ot a three-pence; in this it is to emerge a 
 large groats breadth. Then in this you take but 
 half a pound of Ginger, and one ounce of Cloves. 
 Whereas the white hath one pound of Ginger, and 
 two ounces of Cloves.To this you ufe three quarts, 
 or rather more of Ale-ycafl: (frefhand new) and 
 when all yotir liquor is in a high, {lender, tall pipe, 
 with the narrowelt circumference that may be 
 
 , (which 
 
[«] • 
 
 ( which makes it work better then a broad one,, 
 where the fpirits lofe themfelves ) you have the 
 yeaft in a large noggin with a handle, or pail, and 
 put home of the liquor to it, and make that work j 
 then pour it from pretty high unto the whole 
 quantity in the pipe, and lade it ftrongly with that 
 noggin five or fix or eight times, pouring it every 
 rimefrom high,and working it well together,that 
 foevery A tome, of the yeaft may be mingled with 
 every Atome of the liquor. And this courfe (in 
 this particular) you may alfo ufe in the white. It 
 is beft not to broach this, till a year be over after 
 the making it. 
 
 To make good Methcglin. 
 
 Take to every gallon of honey, three gallons of 
 water, and put them both together; and let them 
 over fo foft a fire, that you may endure to melt and 
 break the honey with your hands. When the honey 
 is all melted, put in an egg, and let it fall gently to 
 the bottom, and if the egg rife up to the top again 
 of the liquor, then is it ftrong enough of the ho¬ 
 ney ; but if it lie at the bottom ,you muft put in 
 more honey, ftirring of it till it do rife. If youg 
 honey be very good, it will bear half a gallon of 
 water more to a gallon of hony. Then take Sweet- 
 bryar, Rofemary, Bays, Thyme, Marjoram, Sa¬ 
 vory, of each a good handful, which muft be tied 
 up all together in a bundle. This proportion of 
 herbs will be fufficient for twelve gallons of Me- 
 theglin ; and according to the quantity you make 
 of Metheglin, you muft add of your herbs or take 
 away. When y©u have put thefe things together, 
 fet it upon a quick fire, and let it boil as faft as you 
 can for half an hour, or better,- skimming of it 
 
 D very 
 
[ 4 «] 
 
 very clean, which you mult clarifie with two or 
 three whites of eggs. Then take it off from the 
 fire, and put it preiently into fome clean covers , 
 and let it ftand till the next morning; then pour 
 the clear from the bottom and tun it up ; putting 
 in a little bag of fuch Spice as you like , whereof 
 Ginger muft be the molt. After ir. hath flood fome 
 three or four days, you may put in fome twonor 
 three fpoonfuls of good Ale-yeaft j it will make 
 it ready the fooner to drink, if you let it work to¬ 
 gether before you Hop it up. 
 
 The older the honey is, the whiter coloured the 
 Metheglin will be. 
 
 To make white Metheglin of Sir J. Fortefcuc. 
 
 Take twelve gallons of water, one handful of 
 each of thefe herbs,Eglantine, Rofemary, Parfley, 
 Strawberry-leaves, Wild-thyme, Bahn , Liver¬ 
 wort, Betony, Scabious ; when your water begins 
 to boil call in your herbs,and let them boil a quar¬ 
 ter of an hour : then ftrain it from the herbs. 
 When it is almoft cold, then put in as much of the 
 bell honey, as will make it bear an egg, to the 
 breadth of two pence, and flir it till all the honey 
 be melted. Then boil it well half an hour at the 
 leaft, and put into it the whites of fix eggs beat¬ 
 en to a froth to clarifie it; and when it hath drawn 
 all the feum to the top, ftrain it into wooden vefi- 
 fiels. When it is almoft cold, put barm to it, and 
 when it worketh well, tun it into a vyell fealoned 
 veffel, where neither Ale nor Beer hath been,for 
 marring the colour; and when it Jiath done work¬ 
 ing, take a good quantity of Nutmegs , Mace, 
 Cinnamon, Cloves, and Ginger bruifed, and put 
 it into a boulter-bag, and hang it in the-barrel. 
 
 If 
 
If you will have it taftemuch of the ipice, let 
 it boil three or four walms in it,after you have put 
 in the honey. But that will make it have a deep 
 colour. 
 
 A Receipt for Meath. 
 
 To feven quarts of water, rake two quarts of 
 honey., and mix it well together j then fee it on 
 the fire to boil, and take three or four Parfley- 
 roots, and as many Fennel-roots, and ffiave them 
 clean, and flice them, and put them into the li¬ 
 quor, and boil all together, and skim it very well 
 all the while it is a boiling 5 and when there will 
 no more feum rife, then is it boiled enough: but 
 be careful that none of the leum do boil into it* 
 Then take it off, and let it cool till the next day. 
 Then put it up in a clofe veflel, and put thereto 
 half a pint of new good barm, and a very few 
 Cloves pounded and put in a linen-cloth, and 
 ty it in. the veffel, and flop it up clofe; and with» 
 in a fortnight it will be ready to drink: but if it 
 ftay longer, it will be the better. 
 
 My Lord Gorge his Meath. 
 
 Take a fufficient quantity of rain-water , and 
 boil in it the tops of Rofemary,Eglantine, Betony, 
 Strawberry-leaves, Wall-flowers, Borage, and 
 Buglofs, of each one handful: one fprig of Bays, 
 and two or three of Sage. Then take it off the 
 fire, and put a whole raw egg into it, and pour fo 
 much honey to it, till the egg rife up to the top ; 
 then boil it again , skimming it very well, and lb 
 let it cool. Then tun it up, and put barm to itjthat 
 it may ferment well. Then flop it up» and 
 
 D 2. ' hang 
 
[48] 
 
 hang in it fuch Spices as you like beft. It will not 
 be right to drink under three or four months. 
 
 The Lady Vernon’s White Metheglin . 
 
 Take three gallons of water (rain-water is beft) 
 boil in it broad Thyme, Rofemary, Peny-royal, 
 of each three handfuls. Then put it into a ftone 
 pan to cool, and ftrain away the herbs; and when 
 it is cold, put in one quart of honey, and mix it 
 very well; then put to it one Nutmeg, a little Cin¬ 
 namon, Cloves and Ginger ; fome Orange and 
 Limon-peels. Then boil and fcum it very well, 
 while any fcum will rife. Then put in your Spices, 
 and try with a new-laid egg; and the ftronger it 
 is, the longer you may keep it; and if you will 
 drink it prelently, put it up in bottles, and rub 
 the corks with yean:, that it may touch it, and it 
 will be ready in three or four days to drink. And 
 if you make it in the Spring, put no Spices, but 
 Cloves and Cinnamon , ana add Violets, Cow- 
 flips, Marigolds, and Gillyflowers; andbefure 
 to flop your velfel clofe with cork; and to this put 
 no yeaft, for the Clove-gilly flowers will fet it to 
 work. 
 
 Several forts of Meath fmall and Jlrong, 
 
 1. Small Take ten gallons of water; and five 
 quarts of honey, with a little Rofemary, more 
 Sweet-bryar , fome Balm, Burnet, Cloves, lefs 
 Ginger, Limon-peel. Tun it with a little Barm ; 
 let it remain a week in the barrel with a bag ofEl- 
 der-flowers ; then bottle it. 
 
 2. Small. Take ten quarts of water, and one of 
 honey^Balm a little. Mint, Cloves, Limon.pel, 
 
, [ 49 ] 
 
 ■Elder-flowers, a little Ginger; wrought with a 
 little yeaft, bottle it after a nights working. 
 
 3 . Strong. Take ten gallons of water, thirteen 
 quarts of noney, with Angelica, Borage, and 
 Buglofs, Rofemary, Balm, and Sweet-bryar ; 
 pour it into a barrel, upon three fpoonfuls of yeaft; 
 hang in a bag Cloves, Elder-flowers, and a little 
 Ginger. 
 
 4, Very jlrong . Take ten gallons of water, and 
 four of Honey , -with Sea wormwood, a little 
 Sage, Rofemary; put it in a barrel, after three 
 days cooling. Put no yeaft to it. Stop it clofc, and 
 bottle it after three or lour months. 
 
 f. Very Jlrong. To ten gallons of water take four 
 of Honey ; clarifie it with flour, and put into it 
 Angelica, Rofemary, Bay-leaves, Balm: barrel 
 it without yeaft. Hang in a bag Cloves, Elder- 
 flowers, a little Ginger. 
 
 6 . Very Jlrong. Take ten gallons of water, and 
 four of Honey ; boil nothing in it: barrel it when 
 cold, without yeaft. Hang in it a bag with Cloves, 
 Elder-flowers, a little Ginger and Limon-peel; 
 which throw away when it hath done Working,& 
 flop it clofe. You may make alfo ftrong and fmall 
 by putting into it Orris-roots ; or with Rofema¬ 
 ry, Betony, Eye-bright, and Wood-forrel : or ad¬ 
 ding to it the tops of Hypericon, with the flowers 
 of it 5 Sweet-bryar, Lilly of the Valley, 
 
 To make. Meath. 
 
 ' Take three gallons of water, a quart of Honey, 
 if it be not ftrong enough you may add more; 
 ’ boil it apace an hour,and fcum it very clean then 
 . take it off, and fet it a working at fuch heat as you 
 fet Beer, with good yeaftthen put it in a rundlet, 
 
 D 3 and 
 
[ fO ] 
 
 and at three days end draw it out in ftone bottles 5 
 into every one put a piece of Limon-peef, and 
 two Cloves.lt is only put into (he rundlet whilft 
 it worketh, to avoid tne breaking of the bottles. 
 
 Sir John Arnndels white Meath. 
 
 Take three gallons of Honey, and twelve gal¬ 
 lons of water ; mix the Honey and water very 
 well together, till the Honey is .diflblved; fo let 
 it.ftand twelve hours. Then put in a new-laid eggs 
 if the liquor beareth the egg, that you fee the 
 breadth of a groat upon the egg dry,you may fet it 
 over the fire : if it doth not bear the egg, then you 
 mull add a quart or three pints more to the reft ; 
 and then fet it over the fire, and let it boil gently, 
 till you have skimmed it very dean, and clarified 
 it, as you would do Sugar, with the whites of 
 three new-laid eggs. When it is thus made clear 
 from all fcum, let it boil a full hour or more, till 
 the fourth part of it is wafted •• then take it off the 
 fire, and let it ftand till the next day. Then put it 
 into a veflel. When it hath been in the barrel five 
 or fix days, make a white toaft, and dip it into 
 new yeaft, and put the toaft into the barrel, and 
 let it work. When it hath do/ie working, flop it 
 up very clofe. This keep three quarters of a year. 
 You may drink it within half a,year, if you pleafe. 
 You may add in the boiling of what herbs you like 
 the tafte, or what is Phyfical. 
 
 To make Methcgiirt. 
 
 Take eight gallons of water, and fet it over a 
 dear fire in a kettle ; and when it is warm, put in- 
 ro it fixteen pound of very good Honey? ftir it 
 
 well 
 
[ 5 * ] 
 
 well together, till it be all mixed ; and when it 
 boileth take off the fcum , and put in two large 
 Nutmegs cut into quarters, and 16 let it boil at 
 leaft an hour. Then take it off, and putintoit 
 two good handfuls of grinded Mault, and with a 
 white Itaff keep beating it together, till it be al- 
 molt cold: then ftrain it through a hair fieve into 
 a tub, and put to it a wine pint of Ale-yeaft, and 
 ftir it very well together ; and when it is cold,you 
 may if you pleale, tun it up prefently in a veffel fit 
 for it, or elfe let it Hand and work a day: and 
 when it hath done working in your veffel, ftop it 
 up very clofe. It will be three weeks or a month 
 before it will be ready to drink. 
 
 To make white Meath. 
 
 Take fix gallons of water , and put in fix quarts 
 of honey, ftirring it till the Honey be throughly 
 melted j then let it over the fire, and when it is 
 ready to boil, skim it very clean: Then put in a 
 quarter of an ounce of Mace, fo much Ginger , 
 half an ounce of Nutmegs, Sweet-marjoram, 
 Broad-thyme, and Sweet-brvar, of all together a 
 handful, and boil them well therein : then let it 
 by till it be through cold, and then barrel it up, 
 and keep it till it be ripe. 
 
 To make a Meath good for the Liver and Lungs. 
 
 Take of the roots of Colts-foot, Fennel, and 
 Fearn, each four ounces; of Succory-roots, Sor¬ 
 rel-roots, Strawberry-roots, Bitterfweet-roots, 
 each two ounces, of Scabious-roots, and Elecam¬ 
 pane-roots , each an ounce and an half; Ground- 
 ivy, Hore-hound,Oak of Jerufalem , Lung-wort, 
 
 D 4 Liver- 
 
[ ] 
 
 Liver-Wort, Maiden-hair, Hirts-tongue, of each 
 two good handfuls. Licorice four ounces. Jujubes, 
 Raifins of the Sun and Currants, of each two oun¬ 
 ces ; let the roots be diced, and the herbs be bro¬ 
 ken a little with your hands j and boil all thefe in 
 twenty quarts of fair running water: or, if you 
 have it,in rain-water,with five pints of good white 
 Honey, until one third be boiled away: then pour 
 the liquor through a jelly bag often upon a little 
 Coriander-feeds, and Cinnamon; and when it 
 runneth very clear, put it into bottles well flop¬ 
 ped,‘and fet it to cool for your ufe, and drink eve¬ 
 ry morning a good draught of it, and at five ip 
 the afternoon. 
 
 To make white Metheghn. 
 
 Put to three gallons of Spring-water, one of ho¬ 
 ney ; firfl let it gently melt, then boil for an hour, 
 continually skimming it, then put it into an ear¬ 
 then or a wooden veflel, & when it is a little more 
 then blood-warm,fet it with Ale-yeafl, and fo Jet 
 it fland twelve hours. Then take off the yeafl, and 
 bottle it up.' Put into it Limon-peel and Cloves, 
 or what befl plcafeth your tafle ol Spice or Herbs. 
 Eringo-roots put into it when it is boiling maketh 
 it much better. 
 
 Note, That if you make Hydromcl by fermen¬ 
 tation in the hot Sun ( which will laft about fourty 
 days, and requireth the greater heat) you muft 
 ;ake it thence before it be quite ended working 5 
 and flop it up very clofe, and fet it in a cold Cel-' 
 far, and not pierce it in two months at the foonefl. 
 jt will be very good this way, if you make it fo 
 flrong as to bear an egg very boyant. It is befl 
 made by taking all the Canticular days into your 
 fermentation. ^ 
 
A 
 
 f ?3 1 
 
 A very good Meath. 
 
 Put three parts of water to one of Honey. When 
 the Honey is diffolved, it is to bear an egg boyant. 
 Boil it and skim it perfe&ly clear. You may boil in 
 it Pellitory of the wall. Agrimony, or what herbs 
 you pleafe. To every ten gallons of water, take 
 Ginger, Cinnamon, ana one ounce. Nutmegs half 
 an ounce; divide this quantity (diced and bruifed) 
 into two parts. Boil the one in the Meath,fevering 
 it from the liquor, when it is boiled, by running 
 through a ftramer; and hang the other parcel in 
 the barrel by the bung in a bag with a bullet in it. 
 When it is cold tun it, and then you may work it 
 with barm if you pleafe; but it is moft commend¬ 
 ed without. 
 
 To make white Metheglin. 
 
 Take the Honey-cornbs that the Honey is run out 
 from them,and lay them in water over night; next 
 day ftrain them,and put the liquor a boiling: then 
 take the whites of two or three eggs, and clarifie 
 the liquor. When you have fo done, skim it clean* 
 Then take a handful of Penny-royal, four handfuls 
 of Angelica, a handful of Rofemary, a handful of 
 Borage, a handful of Maiden-hair, a handful of 
 Harts-tongue; of Liver-wort, of Water-crefles, 
 of Scurvy-grafs, ana a handful; of the roots of 
 Marfhmallows, Parfley, Fennel, ana one ounce. 
 Let all thefe boil together in the liquor,the fpace of 
 a quarter of an hour. Then ftrain the liquor from 
 them, and let it cool, till it be blood-warm. Put in 
 fo much honey, until an egg fwiin on it; and when 
 your Honey is melted, then put it into the Barrel. 
 
 When 
 
L Hi 
 
 When it is almoft cold, put a little Ale-barm to it j 
 and when.it hath done working,p.ut into your bar¬ 
 rel a bag of Spice, of Nutmegs, Ginger, Claves, 
 and Mace,and Grains good ftore ; and if you wills 
 put into a Lawn-bag two grains of Ambergreece, 
 and two grains of Musk, and fallen it in the mouth 
 of your barrel, and fo let it hang in the liquor. 
 
 A mojl excellent Metheglin. 
 
 Take one part of Honey to eight parts of Rain 
 or River-water ; let it boil gently together, in a 
 fit velfel, till a third part be wafted, skimming it 
 very well. The fign of being boiled enough, is, 
 when a new-laid egg fwims upon it. Cleanle it af¬ 
 terwards by letting it run through a clean linncn 
 cloth, and put it into a wooden Rundlet, where 
 there hath been wine in, and hang in it a bag with 
 Muftard-feedsby the bung, that fo you may take it 
 out when you pleafe. This being done, put your 
 Rundlet into the hot Sun, efpecially during the 
 Dog-days ( which is the only time to prepare it ) 
 and your Metheglin will boil like Muft ; after 
 which boiling, take out your Muftard-feeds, and 
 put your velfel well Hopped into a Cellar. If you 
 will have it the tafte ot wine, put to thirty mea¬ 
 sures of Hydromel, one meafure of the juyce 
 of Hops, and it will begin to boil without any 
 heat. Then fill up your velfel, and prefently af¬ 
 ter this ebullition you will have a very llrong Me¬ 
 theglin. 
 
 To make white Metheglin of the Countefs of 
 Dorfet. 
 
 Take Rofemary,Thyme,Sweet-bryar,Peny-roy- 
 
 al. 
 
[*y] 
 
 al, Bays, Water-crcffes, Agrimony,Marflimallow- 
 leaves, Liver-wort, Maiden-hair, Betony, Eye- 
 bright, Scabious, the bark of the A(h-tree,Eringo« 
 roots. Green-wild Angelica,Ribwort,Sanicle,Ro- 
 man-wormwood. Tamarisk, Mother-thyme, Saf- 
 fafras, Philipendula, of each of thefe herbs a like 
 proportion, or of as many of them as you pleafe to 
 put in. But you muft put in all but four handfuls of 
 nerbs,which you muft fteep one night, and one 
 day, in a little bowl of water, being clofe cover¬ 
 ed ; the next day take another quantity of frelh 
 . water, and boil the fame herbs in it, till the colour 
 be very high; then take another quantity of water, 
 and boil the fame herbs in it, until they look green j 
 and fo let it boil three or four times in feveral 
 waters, as long as the liquor looketh any thing 
 green. Then let it ftand with thefe herbs in 
 it a day and night. Remember the laft water 
 you boil it in this proportion of herbs, muft 
 be twelve gallons of water , and when it 
 hath flood a day and a night, with thefe herbs 
 in it, after the laft boiling, then ftrain the li¬ 
 quor from the herbs, and put as much of the fineft 
 and beft Honey into the liquor, as will make it 
 bear an egg. You muft work and labour the Honey 
 and liquor together one whole day, until the Ho¬ 
 ney be confumed. Then Itet it ftand a whole night, 
 and then let it be well laboured again, and let it 
 ftand again a clearing, and fo boil it again, a quar^ 
 ter of an hour with the whites of fix new laid eggs 
 with the fhells, the yolks being taken out* fo 
 feum it very clean, and let it ftand a day a cool¬ 
 ing. Then put it into a barrel, and take Cloves, 
 Mace, Cinnamon, and Nutmegs, as much as will 
 pleafe your tafte, and beat them all together put 
 them inro a linen bam and hang it with a thread in 
 
• ' w 
 
 the barrel. Take heed you put not too much Spice 
 in; a little will ferve. Take the whites of two or 
 three new-laid eggs, a fpoonful of Barm., and a 
 jfpoonful of wheat-flower, and beat them all toge¬ 
 ther, and put it into your liquor into the barrel,and 
 let it work before you flop it.Then afterwards flop 
 it well,and clofe it well with clay and fait temper¬ 
 ed together, and let it be fet in a clofe place; and 
 when it hath been fetled fome fix weeks, draw it 
 into bottles, and flop it very clofe, and drink it not 
 a month afterbut it will keep well halfa year,and 
 more. 
 
 Another way to make white Metheglin. 
 
 Take ten gallons of water, then take fix handfuls 
 ofSweet-bryar; as much of Sweet-marjoram and 
 as much of Mufcovy. Three handfuls of the belt 
 Broad-thyme. Boil thefe together half an hour; 
 then ftrain them, then take two gallons ofEnglifh 
 Honey, and dilfolve it in this hot liquor, and brew 
 it well together 5 then fet it over the fire to boil 
 again, and skim it very clean; then take the whites 
 of thirty eggs well beaten, and put them into the 
 liquor,and let it boil an hour; then ftrain it through 
 a jelly bag, and let it ftand four and twenty hours 
 cooling ; then put it up in a veffel. Then take fix 
 Nutmegs, fix fair Races of Ginger, a quarter of an 
 ounce of Cloves, half an ounce of Cinnamon j 
 bruife all thefe together, and put them into a linen 
 bag,with a little Pebble-ftone to make it fink.Then 
 hang it in the veffel. You may add to it if you 
 pleaie, two grains of Ambergreece, and one grain 
 of Musk. Stop the veffel with a Cork, but not too 
 
 clofe 
 
[J7l 
 
 elofc for fix days; then tafte it,and if it tafte enough 
 of the Spice, then take out the bag ; if not, let the 
 bag hang in it, and flop it very clofe, and meddle 
 with it no more. It will be ready to drink in nine 
 or ten weeks. 
 
 A Receipt to makegood Meath. 
 
 Take as many gallons of water, as you intend to 
 make of Meath, and to every gallon put a quart of 
 honey, and let it boil till it bear an egg. To every 
 gallon you allow the white of an egg, which white 
 you muit remove and break with your hands, and 
 put into the Kettle, before you put it over the fire. 
 Before it boileth,there will rife a feum,which mult 
 be taken offvery clean,as it ril'eth.Put to every gal¬ 
 lon two Nutmegs fliced, and when it hath boiled 
 enough, take it off, and fet it a cooling in clean 
 wort-veffels: and when it is as cold as wort, put 
 in a little barm, and work it like Beer,. and when 
 it hath done working, flop it up, and let it ftand 
 two months. 
 
 Another to make Meath, 
 
 To every quart of Honey allow fix wine quarts 
 of water; half an ounce of Nutmegs, and the peel 
 of a Limon, and the meat of two or three, as you 
 make the quantity. Boil thefe together, till the 
 feum rife no more : It muft ftand till it be quite 
 cold, and when you tun it, you fqueeze into it the 
 juyee of fome Limons, and this will make it ripen 
 quickly. It will be ready in lefs than a month. 
 
 'Another 
 
[J8] 
 
 Another Receipt. 
 
 Take twelve gallons of water, a handful ofMuf* 
 covy (which is an herb that fmelleth like Musk) a 
 hanful of Sweet-marjoram, and as much of Sweet- 
 bryar. Boil all thele in the water, till all the 
 ftrength be out. Then take it off, and ftrain it out, 
 and being almoft cold, fweeten it with Honey very 
 ftrong, more then to bear an egg (the meaning of 
 this is,that when there is Honey enough to bear an 
 egg, which will be done by one part of Honey to 
 three or four quarts of water: then you add to it 
 a pretty deal of Honey more, at leaft one quarter, 
 or one third of what you did put in at firft to make 
 it bear an egg; then it is to be boiled and feummed: 
 when it is thus ftrong, you may keep it four years 
 before you drink it. But at the end of two years 
 you may draw it out into bottles) juft above it,elfe 
 it will not keep very long, for the more honey the 
 better. Then fet it over the fire till it boils, and 
 feum it very clean. Then take it from the fire, and 
 let it ftand till it be cold: then put it into your vef- 
 fel. Take Mace, Cloves, Nutmegs, Ginger,of each 
 a quarter of an ounce: beat them final!, and hang 
 them in your veffel (being flopped clofe) in a little 
 bag. 
 
 Note,when any Meath or Metheglin grows hard 
 or fowre with keeping too long, difiolve in it a 
 good quantity of freih Honey, to make it plea- 
 fantly nveet; (but boil it no more,after it hath once 
 fermented, as it did at the firft tunning) and with 
 that it will ferment again, and become very good, 
 pleafan-t, and quick. 
 
[ ?9 ] ! 
 
 To make Methcglm. 
 
 Take of Rofemary three handfuls, of Winter-fa- 
 voryapeckby meafure, Organ, and Thyme as 
 much. White-wort two handfuls. Blood-wort half 
 a peck, Hyl'op two handfuls. Marigolds, Borage, 
 Fennel, of each two handfuls. Strawberries and 
 Violet-leaves, of each one handfuls ; of Harts- 
 tongue. Liverwort a peck. Ribwort half a peck, of 
 Eglantine with the roots,a good quantity} Worm¬ 
 wood as much as you can gripe in two handsjand of 
 Sorrel, Mead-fut, Betony with the Roots, Blue¬ 
 bottles with the Roots, the like quantity} of Eye- 
 bright two handfuls. Wood-bine one handful.Take 
 all thefe herbs, and order them fo, as that the hot 
 herbs may be mattered with the cool. Then take 
 the fmall herbs, and put them into the Furnace,and 
 lay the long herbs upon them. Then rake a weight 
 or ftone of Lead, having a Ring, whereunto fallen 
 a flick to keep down the herbs into the Furnace? 
 then boil your water herbs three or four hours, 
 and as the water doth boil away, add more. Then 
 take the water out of theFurnace Teething hot,and 
 ftrain it through a Range-fieve 3 then put in the 
 Honey, and mafh it well together : then take your 
 Sweet-wort, and ftrain it through a Range. Then 
 try it with a new laid egg. It muftbe foftrongasto 
 bear an egg the breadth ofa groat above the liquorr 
 and if it doth not, then put in more honey, till it 
 will bear the Ege. Then take the Liquor, and boil 
 it again } and alfoon as it doth boil, skim the froth 
 very clean from it; then fet it a cooling, and when 
 it is cold, then put it into a Kiver, and put barm 
 thereto, and let it work the fpace of a Week }Then 
 tun it up, but be careful when it is tunned, that the 
 
 veflels 
 
[ <j°] 
 
 veffels be not flopped up, till it hath done hiP 
 Jing. 
 
 Another fort of Metheglin ; 
 
 Take to one part of Honey three parts of water, 
 and put them into clean veffels, mixing them very 
 well together, and breaking the Honey with ftrip- 
 ped arms., till it be well dilfolved. Then pour out 
 your liquor into a large Kettle , and let it boil for 
 two hours and a half, over a good fire,skimtning it 
 all the while very carefully, as long as any feum 
 rifeth. When it is boiled enough, pour out your 
 liquor into clean veflels, and fet it to cool for four 
 and twenty hours. Afterwards put it into fome 
 rundlets, and cover the bung with a piece of lead: 
 have a care to fill it up always with the fame boiled 
 liquor for three or four months, and during the 
 time of working. This Meath the older it is, the 
 better it is; but if you will have your Meath red, 
 then take twenty pound of black Currans, and put 
 them into a vefiel, and pour your liquor on them. 
 Of this Honey-liquor you cannot drink till after 
 nine months or a'year. 
 
 J Ay Lord Herbert’.? Meath. 
 
 Take ten gallons of water, and to every gallon 
 of water a quart of Honey, a handful and a half of 
 Rofemary, one ounce of Mace, one ounce and a 
 half of Nutmegs, as much of Cinnamon, half an 
 ounce of Cloves, a quarter of a pound of Ginger 
 feraped and cut in pieces. Put all thefe into the Wa¬ 
 ter, and let it boil half an* hour 5 then take it off 
 the fire, and let it ftand, till you may fee your 
 lhadow in it. Then put in the Honey, and fet ic 
 
 upo„ 
 
[ ft ] 
 
 upon the fire again. Then take the fhells and 
 whites of a dozen eggs., and beat them both very 
 well together 5 and when it is ready to boil up,puE 
 in your eggs and ftir it 5 then skim it clean and 
 take it oft the fire, and put it into veflels to cool, 
 as you do wort. When it is cold, let it together 
 with fome barm, as you do Beer. When it is put 
 together leave the fettlings behind in the bottom ; 
 as foon as it is white over, tun it up in a veflel,and 
 when it hath done working, flop it up as you do 
 Beer. When it is three weeks old, it will be fit to 
 bottle or. drink. 
 
 Another ivhite Meath. 
 
 Take three pound of white Honey, or thebeft 
 Hamp/bire-Honey , and diflblve it in a gallon of 
 water, and then boil it; and when it Seginneth 
 fii-ft to boil, put into it half a quarter of an ounce 
 of Ginger a little bruiled, and a very little Cloves 
 and Mace bruifed, and a fmall quantity of Agri¬ 
 mony. Let all this boil together a full hour, and 
 keep it conftantly skimmed, as long as any lcum 
 will rife upon it. Then ftrain it forth into fome 
 dean Kiver or other veflel, and let it ftand a cool¬ 
 ing ; and when it is cold, let it ftand till it be all 
 creamed over with a blackifh Cream, and that it 
 make a kind 'of hiding noife; then put it up into 
 your veflel,and in two'or three months time it will 
 be fit to drink. 
 
 Look how much you intend to make, the fame 
 quantities muft be allowed to every gallon of 
 water. 
 
 h To 
 
 I* " 
 
[ <52 ] 
 
 To make Metheglin. 
 
 Take fair water, and the belt Honey, beat them 
 well together, but not in a wooden veffel, for 
 wood drinketh up the Honey, put it together in a 
 Kettle, and try it with a new laid egg, which will 
 fwim at top, if it be very ft tong-5 but if it bob up, 
 and fink again,it will be too weak. Boil it an hour, 
 and put into it a bundle of herbs, what fort you 
 like beft ; and a little bag of Spice, Nutmegs, Gin- 
 ger,Cloves,Mace, and Cinnamon; and skim it well 
 all the while it boileth: when it hath boiled an 
 hour, take it ofiyand put it into earthen pans, and 
 fo let it Hand till the next day. Then pour off all 
 the clear into a good veffel, that hath had Sack in 
 it, or white Wine. Hang the bag of Spice in it, 
 and lo let it ftand very dole flopp'd and well filled 
 far a month, or longer. Then if you defire to 
 drink it quickly, you may bottle it up. If it be 
 ftrong of the Honey, you 'may keep it a year or 
 two. If weak, drink it in two or three months. 
 One quart of Honey will make one gallon of wa¬ 
 ter very ftrong. A fprig or two of Rofemary, 
 Thyme, and Sweet-marjoram, are the herbs that 
 fhould go into it. 
 
 To make Jmall Metheglin . 
 
 Take to every quart of white Honey, fix quarts 
 of fair water ; let it boil till a third part be boil¬ 
 ed away, skimming it as it rifeth: then put into it 
 a fmall quantity of Ginger largely lliced: then 
 put it out into earthen pans,till it be lukewarm,and 
 lb put it up into an earthen ftand, with a tap in it. 
 Then put to it about half a porrenger-full of the 
 
foeft Ale-yeaft,fobeat it well together: then cover 
 it with a cloth, and it will be twelve hours before 
 it work j and afterwards let it ftand two days, and 
 then draw it out into ftone bottles,^ and it will be 
 ready to drink in five or fix days after. This pro¬ 
 portion of yeaft ( which is about fix good fpoon- 
 fuls ) is enough for three or four gallons of liquor,. 
 The yeaft mult be of good Ale,ana very new. You 
 may mingle the yeaft firft with a little of the luke¬ 
 warm liquor; then beat it, till it be well incorpo¬ 
 rated, and begins to work. Then add a little more 
 liquor to it, and beat that. Continue fo adding 
 the liquor by little and little, till a good deal of it 
 ■ be incorporated with the yeaft; then put that to 
 all the reft of the quantity, and beat it all together 
 very well; then cover it clofe, and keep it warm 
 for two or three days. Before you bottle it, fcum 
 away all the Barm and Ginger ( whereof a fpoon- 
 ful or two is enough for three or four gallons J then 
 bottle up the clear, leaving the dregs. If you wiJ]„ 
 you may tun it.into a barrel, (if you make a great¬ 
 er quantity ) when the barm is well incorporated 
 with the liquor, in the fame manner as you do Beer 
 or Ale, and fo let it work in the barrel, as long as 
 it will; then flop it up clofe for a few days more* 
 that fo it may clear it felf well, and feparate and 
 precipitate the dregs. Then draw the clear into 
 bottles. This will make it lefs windy,but alfo a lit¬ 
 tle lefs quick, though more wholefome. You may 
 alfo boil a little handful of tops of Rofemary in 
 the liquor, which giveth it a fine tafte; but all 
 other herbs,and particularly Sweet-marjoram and 
 Thyme,give it a phyfical tafte. A little Limo'n-ped 
 giveth it a very fine -tafte. If you tun it in a bar¬ 
 rel, to work there, you may hang the Ginger and 
 Limon-ped in it in a bag, till you bottle it, o.r till 
 
 E % it’- 
 
it have done working. Then you may put two or 
 three ftoned and diced Raifins, and a lump of fine 
 Sugar into every bottle to make it quick. 
 
 To make Metheglin. 
 
 Take five gallons of water, and one gallon of 
 good white Honey ; 'let it on the fire together,and 
 boil it very well, and skim it very clean: then 
 take it oft' the fire, and fet it by. Take fix ounces 
 of good Ginger, and two ounces of Cinnamon, 
 one ounce ot Ndtmegsj bruife all thele grofly, 
 and put them into your hot liquor, and cover it 
 clofe, and fo let it ftand till it be cold. Then pur 
 as much Aic-barra to it as will make it work 5 then- 
 keep it in a warm place, as you do Ale ; and when 
 it hath wrought well, tun it up, as you do Ale or 
 Beer: and when it is a week old, drink of it at. 
 your pleafure.. 
 
 An. excellent 'Metkeghn. 
 
 Take Spring-water, and boil it with Rofemary, 
 Sage, Sweet-marjoram, Balm, and Saflafras, until 
 it hath boiled three or four hours. The quantity of 
 the herbs is a handful of them all, of each a like 
 proportion, to a gallon of water. And when ir is 
 boiled,fet it to cool and to fetle until the next day j 
 then ftrain your Water,and mix it with Honey,un- 
 til it will bear an egg the breadth of a groat: then 
 fet it over the fire to boil. Take the whites of 
 twenty or. thirty eggs, and beat them mightily,and 
 when it boileth, pour them in at twice *, ftir it well 
 together, and then let it ftand, until it boileth a- 
 pace before you fcum it, and then fcum it well. 
 Then take it oft' the fire, and pour it into earthen- 
 
 things • 
 
[ <% ] 
 
 'things to cool; and when it is cold, put to it five 
 or fix l'poonfuls of the beft Ale-yeaft you can get: 
 ftir it together, and then every day fcum it with a 
 bundle of Feathers till it hath done working.-Then 
 tun it up in a Sack-cask, and to every fix gallons 
 of Methcglin put onepint of Aqua, vita ,or a quart 
 of Sack, and a quarter of a pound of Ginger fli- 
 .ced, with the peels of two or three Lintons and 
 Oranges in a bag to hang in it. 
 
 The whites of eggs above-named, is a fit pro¬ 
 portion for ten or twelve gallons of the liquor. 
 
 To make white Meath. 
 
 Take fix gallons of water, and put in fix quarts 
 of Honey, Itirring it till the Honey be throughly 
 melted; then fetit over the .fire, and when it is 
 ready to boil, skim it clean; then put in a quarter 
 of an ounce of Mace, fo much Ginger, half an 
 ounce of Nutmegs ; Sweet-marjoram, Broad- 
 thyme, and Sweet-bryar, of all together a hand¬ 
 ful, and boil them well therein. Then fet it by till 
 it be throughly cold, and barrel it up, and keep 
 it till it be ripe. 
 
 Another to make Meath. 
 
 To every gallon of water, take a quart of Ho¬ 
 ney, to every five gallons, a handful of Sweet- 
 marjoram, half a handful of fliced Ginger ; boil 
 all theie moderately three quarters of an hour ; 
 then let it ftand and cool; and being lukewarm, 
 put to every five gallons, about three quarts of 
 yeaft, and let it work a night and a day. Then 
 take off the yeaft, and ftrain it into a RUnalet 5 and 
 when it hath done vvorkine, thenftop it up, and fo 
 
 E "3 let 
 
[ 66 ] 
 
 Ipt it remain a month 5 then drawing it out into 
 bottlesj put into every bottle two or three ftoned 
 Raiffos, and a lump of Loaf-Sugar. It may be 
 drunk in two months. 
 
 Another very good white Meath. 
 
 Take to every gallon of water a quart of Ho¬ 
 ney j boil in it a little Rofemary and Sweet-mar¬ 
 joram j but a large quantity of Sweet-bryar- 
 leaves, and a reafonable proportion of Ginger; 
 boil thefe in the liquor, when it is skimmed, and 
 work it in due time with a little barm.Then tun it 
 in a veffel, and draw it into bottles, after it is luf- 
 ficiently fetled. Whites of eggs with the fhells 
 beaten together, do clarifie Meath belt. If you 
 will have your Meath cooling, ufe Violet and 
 Strawberry-leaves, Agrimony, Eglantine, and the 
 like ; adding Borage and Buglofs,and a little Rofe¬ 
 mary and Sweet-marjoram to give it vigor. 
 
 Tartar makes it work Well. 
 
 To make white Metheglin . 
 
 Take to three gallons of Spring-water one of 
 Honey s firft let it gently melt, then boil for an 
 hour, contiuually skimming it $ then put it into an 
 'earthen or wooden velfel, and when it is little 
 more than blood-warm fet it with Ale-yeaft,and lo 
 let it ftand twelve hours; then take off the yeaft, 
 and bottle it. Put in it Limon-peel and Cloves, 
 or what beftpleafeth your tafte of Herbs or Spices. 
 Eringo-roots put into it when it is boiling, ma- 
 keth it much better. So do Clove-gilly-flowers j 
 a quantity of which make the Meath look like 
 Claret-wine. I obferve that Meath requireth fome 
 
 ftrong 
 
ftrong herbs to make it quick and fmart uq>on th£ 
 Palate j as Rofemary, Bay leaves, .Sage, Thyme, 
 Marjoram, Winter-favoury, and luch like, which 
 would be too ftrong and bitter in Ale or Beer. 
 
 Tq make white Meath. 
 
 Take Rofemary, Thyme, Sweet-bryar, Peny- 
 royal, and Bays, Water-crelfes, Agrimony,Marln- 
 mallows, leaves and flowers: Liver-wort,Wood- 
 betony. Eye-bright, Scabious, of each a like quan¬ 
 tity ; of the bark of Alh-tree, of Eringo-roots 
 green, of each a proportion to the herbs j of 
 wild Angelica, Ribwort, Sanicle, Roman-worm¬ 
 wood, of each a proportion, which is, to every 
 handful of the herbs above-named, a fixteenth 
 part of a handful of thefe latter; deep them a 
 night and a day, in a wooden boul of water cover¬ 
 ed: the next day boil them very well in another 
 water, till the colour be very high: Then take 
 another quantity of Water, and boil the herbs in 
 it, till it look green, and fo let it boil three or four 
 times, or as long as the liquor looketh any thing 
 green : then let it ftand with thefe herbs in it a day 
 and a night. 
 
 To every gallon of this water, put a quart of 
 pure clear Honey, the liquor being firft (trained 
 from the herbs.- Your liquor if it be ftrong enough 
 will bear an egg the breadth of a three-pence a- 
 bove water. When you have put the Honey into 
 the liquor,you muft work and labour it together a 
 whole day, until the honey be confumed. Then 
 let it ftand a whole night again a clearing. Then 
 put it into a kettle, and let it boil a quarter of an 
 hour, with the whites and fhells of fix eggs. Then 
 (train it clean, and let it ftand aeooling. Then put 
 
 E 4 "it 
 
[ 68 ] 
 
 it into a barrel, and take Cloves, Mace, Cinnar 
 mon. Nutmegs, and beat them together : put them 
 into a linen bag, hang it with a thread into the 
 barrel. If you would have it work, that you may 
 drink of it prefently, take the whites of two or 
 three eggs, a fpoonful of barm, a fpoonful of 
 wheat-hour ; beat all thefe together: let it work 
 before you ftop it lfp. Then afterwards ftop it well 
 with clay and fait tempered together, to keep it 
 moift. 
 
 To make Metheg'in. 
 
 If your Honey be tried, take fix gallons of milk-. 
 warm water, to one of Honey, and ftir it well to¬ 
 gether ever arid anon, and fo let it ftand for a day 
 and night, or half a day may ferve j then boil it 
 with a"gentle fire, for the fpace of half an hour 
 or thereabouts, and skim it, ftill as the feum ari- 
 feth. After it is feummed once or twice, you may 
 iut in your Herbs,and Spice grofly beaten,one half 
 oofe } the other in abag, which afterwards may 
 3efafined with a firing to the tap-hole, as Pepper, 
 Cloves, Mace, Ginger, and the like ; when it is 
 thus boiled, let it "ftand in the veffel until *it be 
 cooled ; then tun it up into your barrel, and let it 
 work two or three days, or more, before you ftop 
 the bung-hole; but in putting up the boiled liquor 
 into the" barrel, referve the "thick grounds back, 
 which will be fetled in the pan or kettle. 
 
 If you would have it to drink within two or three 
 months, let it be no ftronger than to bear an egg 
 to the top of the water. If you would have in 
 keep fix months, or longer, before you drink it, let* 
 it bear up the egg the breadth of two pence above 
 the water. This is a furer way to proportion your 
 
 Honey 
 
t<5 9 ] 
 
 Honey then by meafure. And the time of the tryal 
 of the ftrengtn is, when you incorporate the Ho¬ 
 ney and water together, before the boiling of it. 
 
 Another fort of Meath. 
 
 Take thirty fix gallons of Fountain water (firft 
 boiled, &c.) and difiolve twelve gallons of Honey 
 in it 5 keep them boiling an hour and a half after 
 they begin to boil, skimming well all the while. 
 It will be an hour upon the fire"before it boil. When 
 it is clear and enough boiled, pour it out into 
 wooden veflels to cool. When you are ready to 
 tup it, have four gallons of Black-curratis, bruife 
 them in a ftope mortar, that they may the more ea- 
 fily part with their juyee to the liquor. Put them 
 and their juyee into the barrel, and pour the cool 
 liquor upon^^sfegm, fo as the velfel be quite full. 
 CoygMhebung with a plate of Lead lying loole on, 
 r 11 a tr-1 IfonVo r k t n g of the liquor may lift" it up, as 
 it fitedeth to call out the filth. And foil as it work- 
 eth over, fill it up with frelh liquor, made in the 
 fame proportion of Honey and water. A month 
 after it works no longer, flop up the bung very 
 dole. 
 
 To make very good Metbeglin. 
 
 Take of all forts of herbs that you think are 
 good and wholefom , as Balm, Mint, Fennel, 
 Rofemary, Angelica, Wild-thyme, Hylbp, Agri¬ 
 mony, Burnet, and inch other as you may like"; as 
 alfo Tome Field herbsBut you mult not put in too 
 many, elpeciallv Rolemary or any Itrong herb. 
 Lefs then half a handful will ferve of every fort. 
 Boil your herbs, and ftrain them out, and let the 
 
 liquor 
 
r 7° ] 
 
 liquor ftand till the morrow., and fettle; Then take 
 of the cleareft of the liquor two gallons and a 
 half to one gallon of Honey j and in that pro¬ 
 portion take as much of them as you will make, 
 and let it boil an hour, and in the boiling fcum it 
 Very clean. Then let it: a cooling as you do bear, 
 & when it is cold, take fome very good Ale-barm, 
 and put it into the bottom of the Tub you mean 
 the Metheglin fhall work in, which pour into the 
 tub by little and little, as they do Beer, keeping 
 back the thick Ceding* which lieth in the bottom of 
 the velfels, wherein it is cooled. And when all is 
 put together, cover it with a cloth, and let it work 
 .very near three days. And when you mean to put 
 it up into your barrel or firkin, which you muft not 
 drop very clofe in four or five days, but let it have 
 a little vent, for it will Work 5 and when it is clofe 
 flopped, you muft look to it very often, and have 
 a peg in the top, to give it vent, when you hear it 
 make a noife (as it will do) or elicit will break the 
 barrel. You may alfo, if you pleafe, make a bag 
 and put in good ftor'e of fliced Ginger, and fome 
 Cloves, and Cinnamon, and boil it in, or put it 
 into the barrel, and never boil it. Both ways are 
 good. 
 
 If you will make ftnall Metheglin, you may put 
 five or fix gallons of water to one of Honey. Put 
 in a little Cinnamon and Cloves, and boil it well. 
 And when ft is cold, put it up in bottles very dole 
 flopped, and the floppies well tied on. This will 
 not keep above five or fix weeks, but it is very fine 
 drink. 
 
 Make your Metheglin as foon as ever you take 
 your Bees ; for if you wafti your Combs in the wa¬ 
 ter you boil your herbs in, when it is cold, it will 
 fweeten much. But you muft afterwards drain it 
 
 through 
 
[7i] 
 
 through a cloth , or elfe there will be much 
 wax. 
 
 To make Meath. 
 
 If you will have it to keep a year or two, take 
 fix parts of water, and one of Honey; but if you 
 will have it to keep longer, take but four parts of 
 water to one of Honey. Diffolve the Honey very 
 well in the water, then boil it gently, skimming it 
 all the while as the fcum rifeth, till no more fcurn 
 rifeth. Then pour it out of the Copper into a fit 
 velfel or veflels to cool. Then tun it up in a ftrong 
 and fweet Cask, and let it Hand in ibme place , 
 \vhere there is fome little warmth: (it will do as 
 Well without warmth, but be longer growing 
 ripe.) This will make it work. At firlt a coarl'e foul 
 matter will work over ; to which purpofe it mult 
 be kept always full with frefh liquor of the lame., 
 as it worketh over. When it begins to work more 
 gently, and that which rifeth at the top, is no more 
 foul, but is a white froth : then fill and Hop it up 
 clofe, and fet it in a cool Cellar, where it is to Hand 
 continually. 
 
 After half a year or a year, you may draw it off 
 from the Lees into a clean velfel, or let it remain 
 untouched. It is not fit to be drunk forks perfecti¬ 
 on till the fweetnefs be quite worn off, yet not to 
 be lower, but vinous. You may drink it at meals 
 inffead of Wine, and is wholefomer and better 
 then Wine. 
 
 To fmall Meath, that is to be drunk prefently, 
 you may put a little Ginger to give it life, and 
 work it with a little barm. If the Meath work not 
 at all, it will neverthelefs be good, and paradven- 
 ture better then that which worketh ; but it will 
 
 be 
 
{ 7 Z ] 
 
 be longer firft, and the dregs will fall down to the 
 bottom., though it work not. 
 
 Small Meath of eight or nine parts of water 
 to ope of Honey;, will be very good , though it 
 never work, but be batrerd up as loon as it is 
 ■cold and Hopped clofe: aqd after two or three 
 months drunk from the barrel without bottelling. 
 This is good for Meals. 
 
 To 7 ?iake white Me 
 
 Take to every three gallons of water, one gal¬ 
 lon of Honey, and let the water over the lire, and 
 Jet the Honey melt, before the water be too hot ; 
 then put in anew laid egg, and feel with your 
 hand ; if it comes hall way the water, it is ftrong 
 enough.- Then pur into it thole herbs; Thyme, 
 Sweet-marjoram, Winter-lavory,Swcet-bryar, 6 c 
 Boy-leaveSjin all a good great handful; which is a 
 proportion for ten gallons : then with a quick lire 
 noil it very fall half an hour, and no longer; and 
 then take it from the fire, and let it cool in two 
 or three wooden velfels ; and let it Hand without 
 flirting twenty four hours. Then loftly drain it 
 out, leaving all the dregs behind. Put the clear 
 into your vetlel, and if you like any Spice, take 
 Ginger, Nutmegs, Cinnamon, Mace, and Cloves, 
 and bruile them a little, and put them in a bag, and. 
 let them hang in your velfel. Before you put your 
 Meath into the velfel, try if it will bear an egg as 
 broad as a penny ; if it do, then it is very well ; 
 and if it be made with the bell \vhiteHouey,it nfu- 
 ally is juft io. But if it fliould prove toftrong, that 
 •it bears the egg broader ; then boil a little more 
 Honey and water very Ana 11 , 'and pur to ir, when 
 it is cold .- and then put it into the velfel. It is belt 
 
 to 
 
[73 1 
 
 robe made at Michaelmas ? and not drunk of till 
 Lent. 
 
 To make /mail white Meath „ 
 
 Take of the beft white Honey fix quarts, of 
 Spring-water lixteen gallons ; let it on a gentle fire 
 at firff, till it is meltect, and clean skimmed: then 
 make it boil apace, until the third part be confu- 
 med. Then take it from the lire, and put it into a 
 cooler, and when it is cold, tun it up, and let it 
 Hand eight months, before you drink it. When 
 you take it from the fire,flice in three Orris-roots, 
 and let it remain in the liquor when you tun it 
 
 lip. 
 
 A Receipt to make Metheglin, 
 
 Take four gallons of water, two quarts of Ho¬ 
 ney, two ounces of Ginger, one ounce of Nut¬ 
 megs, a cood handful of Rofemary tops, and as 
 much of teay-leaves, two ounces of dried Orange- 
 peel. Boil all thele till it be fo ftrong as will bear 
 an egg, and not link ; when it is milk-warm, work 
 it up with barm , during twenty four hours, and 
 then barrel it up. And after three months you may 
 bottle it up at your pleafure. 
 
 As you delire a greater quantity of the drink,you 
 mult augment the ingredients, according to the 
 proportions above recited. 
 
 To make Mcthcglin. 
 
 Take four gallons of water and one of Honey ; 
 boil and skim it: then put into it Liverwort,Harrs- 
 tongue. Wild-carrot, and Yarrow, a little Rote- 
 
 mary' 
 
[ 7 + ] 
 
 mary and Bays, one Parfley-roor, and a Fennel- 
 root ; let them boil an hour all together. You may* 
 if you pleafe, hang a little bag of Spice in it. When 
 it is coldput a little barm to it, and let it work like 
 Beer. The roots mult be fcraped, and the pith ta¬ 
 ken out. 
 
 Meath from the Mufcovian Ambajfadou rs 
 Steward. 
 
 Take three times as much water as Honey, then 
 let the tubs that the Honey mult be wrought in, be 
 cleanl'ed very clean with icalding water, fo that it 
 may not prove fowre: Alfo when you mix them to¬ 
 gether, take half warm water, and half cold, and 
 iqueeze them well together. Afterwards when you 
 think the Honey is well melted, then let it run 
 through a fieve; and fee your kettle of Copper or 
 Iron (but Copper is better than Iron) be very 
 clean; then put in your fpice, as Nutmegs, Gin¬ 
 ger, Cloves, Cardamom, Annifeeds, Orange-peels 
 put thefe according to the quantity you make, 
 and let them all be bruifed, except the Orange- 
 peel, which leave whole. The Meath muft boil an 
 hour by the Clock, after put it into tubs to coolj, 
 & when it is cold, take three or four dices of white 
 bread 5 toaft them very hard, and fpread very good 
 yeaft on both fides of the toafts : then put them into 
 the tubs. If it be warm weather, let the tubs be 
 uncovered s but if it be cold, cover them. This 
 being done, you will find it worked enough by the 
 black that cometh up bv the fides of the tubs s then 
 take a fieve and take off the yeaft and bread. After¬ 
 wards draw it off at a tap in the tub into the cask 
 vou intend to keep it in: then take a quantity of 
 cp ice as before, well bruifed, and put it into a bag 
 
[ 7 f ] 
 
 and make it faft at the bung with a firing, and if 
 it begins to work, after it is in tile cask, befure to 
 give it vent, or eife you will lole all. 
 
 To make Meath* 
 
 -^To every quart of Honey put four quarts of 
 Spring-water ; temper the Honey in the water,be- 
 ing a little warmed : then put it on the fire again, 
 withFenneljRofemary,Thyme,Agrimony,Parfley 
 or the like. Let them boil half an hour, and up¬ 
 wards $ and as it boileth, fcum the froth : Then 
 rake it off, and ftrain it, and let it cool as you do 
 your wort.Then put a little barm into it,then take 
 off the froth again, and ftir it well together. Then 
 take two quarts of Ale, boded with Cloves,Mace, 
 Cinnamon, Ginger, and Licorice j and put it to the 
 Meath and tun it up. 
 
 A Receipt to make white Meath. 
 
 TakeRofemary,Thyme,Sweet-bryar,Peny-roy- 
 al. Bays, Water-creffes, Agrimony, Marfhmallow- 
 leaves and flowers,Liverwort, Maiden-hair,Beto- 
 ny. Eye-bright, Scabious, the bark of an Afh-tree, 
 young Eringo-roots, Wild Angelica, Ribwort,Sa- 
 nicle, Roman-wormwood, Tamarisk, Mother- 
 thyme, Saxifrage, Philipendula, of each of thefe 
 herbs a like proportion ; or of as many as you 
 pleafe to put in. You muft put in all but four hand¬ 
 fuls of herbs, which you muft fteep a night and a 
 day in a little bowl of water, being clofe covered- 
 The next day take another frefhquantity of water, 
 and boil the fame herbs in it till the colour be very 
 high : Then take another quantity of water, ana 
 boil the fame herbs in it, until it look green i and 
 
l7«J 
 
 fb let them boil three or four times in feveral wa¬ 
 ters., as long as the liquor lpoketh any thing green. 
 Then let it ftand with theie herbs in it a day and a 
 night. Remember the laft water you boil it in, ro 
 this proportion of herbs, muftbe eighteen gallons. 
 And when it hath flood a day & a night with theie 
 herbs in it after rhe laft boiling, then ftrain the li¬ 
 quor from the herbs, and put as much of the fineft 
 and beft Honey into the liquor, as will bear an egg, 
 you muft work the Honey and liquor together a 
 whole day, until the Honey be confumed 5 then let 
 it ftand one whole night; then let it be well la¬ 
 boured again, and fet it a clearing ; and fo boil-it 
 again with the whites of fix new laid eggs with the 
 fhells ; skim it very clean, and let it fraud a day a 
 cooling; then put it into a barrel, and take Cloves, 
 Mace, Cinnamon, and Nutmegs, as much as will 
 plcaf'e your tafte, and beat them all together, and 
 put them in a linen bag, and hang it with a thred in¬ 
 to the barrel. Then take the whites of two or three 
 new laid eggs, a fpoonful of barm, a fpoonful of 
 Wheat-flower, and beat them all together, and put 
 it into your liquor in the barrel, ana let it work be¬ 
 fore you ftop it; then afterwards flop it well, and 
 fet it in' a cold place ; and when it hath been fetled 
 fome fix weeks, draw it into bottles, and ftop it 
 very dole, and drink not of it in a month after. 
 
 To make Metheglin. 
 
 Take eight gallons of water, fet it over a clear 
 fire in a kettle, and when it is warm, put to it fix-; 
 tcen pounds of very good Honey, and ftir it well 
 together : take off the feum , and put two large 
 Nutmegs cut in quarters, and lo let it boil at leaft 
 an hqurThen take it off the fire, and put to it two 
 
[77 ] 
 
 good handfuls of grinded Mault, and With a white 
 ftaff keep beating it together till it be almoft cold s 
 then ftrain it through a hair fieve into a tub, and 
 put to it a wine pint of Ale-yeaft, and ftir it very 
 well together ; and when it is cold,you may if you 
 pleafe,tun it up prefently into a velfel fit for it 5 or 
 dfe let it ftand and work a day, and when it hath 
 done working in your veffel, ftop it up very dole. 
 It will be three weeks or a month before it be rea¬ 
 dy to drink. 
 
 To make Honey-drink? 
 
 To two quarts of Water take one pound ofHo- 
 ney. When it boileth, skim rt dean as long as any 
 fcum arifeth ; boil it a pretty while : then take it 
 off the fire, and put it in an earthen pot, and let it 
 ftand till the next day .* then put it into dean bot¬ 
 tles, that are throughly dry, rinfing firft every bot¬ 
 tle with a little of the liquor : fill them not too full, 
 and put into every bottle four or five Cloves, and 
 four or five flices of Ginger: andftop it very clofe* 
 and fet it in land; and within ten or twelve days it 
 Will be ready to drink. 
 
 Some, when they take their Bees, put the Ho- 
 ney-combs into fair water,and xnake it fo ftrong of 
 the Honey that it will bear an egg; and then boil 
 it with fome Spice, and put it into a barrel: but I 
 think it not fo good, as that which is made of pure 
 Honey. 
 
 The Earl of Denbigh'* Metheglin. 
 
 Take twenty gallons of Spring-water, boil it a 
 quarter of an hour, and let it ftand till it be al¬ 
 moft cold ; then beat in fo much Honey as will 
 
 F . make 
 
[ 73 ] 
 
 make it fo ftrong as to bear an egg, fo that on the 
 top you may fee the breadth of a Hafle-nut fwim- 
 ming above: The next day boil it up with fix fmall 
 handfuls of Rofcmary, a pound and half of Ginger, 
 being lcraped and bruifed; then take the whites 
 of twenty eggs, fhells and all} beat them very 
 well, ana put them in to clarifie it 5 skim it very 
 clean, then take it off the fire and ftrain it: but' 
 put the Rofcmary and Ginger in again j then let 
 it remain till it bealmoft cold : then tun it up, and 
 take fome new Ale-yeaft, the whites of two eggs, 
 a fpoonful of flour, and beat them well together, 
 and put them into the barrel} when it hath wrought 
 very well, flop it very clofe for three weeks or a 
 month : then bottle it, and a week after you may 
 drink it. 
 
 To make Meath. 
 
 Take to every gallon of water.a quart of Honey, 
 and fet it over axlear fire, and when it is ready to 
 boil, skim it very clear. Then take two handfuls 
 of Sweet-marjoram, as much Rolemary, and as 
 much Balm ; and two handfuls of Fennel-roots, 
 as much of Parflcy-roots, and as many Afpara- 
 gus-roots : flice them in the middle, and takeout 
 the pith, wafh and ferapethem very cleamand put 
 them with your herbs into your liquor. Then take 
 two ounces of Ginger, one ounce of Nutmegs, 
 half an ounce of Mace, bruife them and put them 
 in, and let it boil till it be fo ftrong that it will 
 bear an egg: then let it cool} and being cold, put 
 in three or four l'poonfuls of new Ale-yeaft: and fo 
 skim it well, and put it into a Rundlet, and it will 
 Work like Ale: and having done working, flop it 
 up clofe, as you do new Beer, and lay fait upon it. 
 
[ 79 l 
 
 To make 'Mctheglin . 
 
 Take Four gallons of running-water, and boil it 
 a quarter of an hour 5 and put it into an earthen 
 vefTel,and let it ftand all night. The,next day take 
 only the water,and leave the fetling at the bottom: 
 fo put the Honey in a thin bag, and work it in-die 
 Water,tili all the Honey is diifolved. Take .to four 
 gallons of water one of Honey, then pur m an egg, 
 if it be ftrong enough of the Honey, the egg will 
 part of it appear on the top of the'; liquor : if it 
 donor, put more Honey to it, till it do. Then take 
 out the egg, and let the liquor ftand till next morn¬ 
 ing. Then take two ounces of Ginger, and dice it 
 and pare it; Some Rofemary wafhed and ftrippcd 
 from the ftalk; dry lr very well. The next day put 
 the Rolemarv and Gingeri into,the drink, and fo 
 let it on the fire :. when it is almoft ready to boil, 
 take the whites of three eggs well beaten with the 
 fhtells, and put all into the liquor, and ftir it about, 
 and skim it wclhtill it be clear. Be fure you skim 
 not off the Rofemary and Ginger, then take it off 
 the fire, and let it run through a hair fieve : and 
 when you have ftrained it, pick out the Rofemary 
 and Ginger out of the ftrainer, and put it into the 
 drink, and throw away the egg-fhells, and fo let it 
 ftand all night. The next day tun it up in a barrel: 
 be fure the barrel be not too big; then take a lit- 
 tie flour, and a little bran, and the white of an egg, 
 
 , and beat them well together,and put them into tlie 
 barrel on the top of the Metheglin, after it is tun¬ 
 ned up, and fo let it ftand till it hath done work^ 
 ing; then ftop it up as clofe as is poflible : and fo 
 let it ftand fix or feven weeks .* then draw it ouc 
 and bottle it. You muff ty down the Corks, and 
 
 F % fts 
 
 * 
 
[ 8 ° ] 
 
 fet the bottles in land five or fix weeks., and then 
 drink it. 
 
 Another Meath. 
 
 Take twenty gallons of fair Spring-water, boil 
 it a quarter of an hour, then let it Hand till the next 
 day. Then beat into it fo much Honey as will 
 make it fo ftrong as to bear an egg the breadth of a 
 two-pence above the water. The next day boil it 
 up with fix Irnall handfuls of Rofemary, a pound 
 and a half of Ginger, ( being fcraped and bruifed ) 
 and the whites of twenty eggs,together with their 
 fliells beaten together, and well mingled with the 
 liquor. Clarifies and skim it very clean, ftill as the 
 feum rifeth, leaving the Ginger and Rofemary in 
 it. Let it ftand till the next day,then tun it upland 
 take foine new Ale-yeaft, the whites of two eggs, 
 a lpoonful of flour ; beat all thefe together, and 
 put it on the top of the barrel, when the barrel is 
 Full. Let it work, and when it hath done working, 
 flop it up clofe for three weeks or a month. Then 
 you may bottle it, and a few days after you may 
 drink it. 
 
 Another . 
 
 Take three gallons of water, and boil in it a 
 handful of Rofemary (or rather the flowers),Cow- 
 flips,Sage-flowers,Agrimony,BetonyjandThymc, 
 ana one handful. When it hath taken the ftrength of 
 the herbs, ftrain it rhrougha hair fieve, and let it 
 cool twenty hours. Then to three gallons of the 
 clear part of this decodtion, put one gallon of Ho¬ 
 ney, and mingle it very well with your hand, till 
 it bear an egg the breadth of a groat. Then boil it 
 
[ 8 * ] 
 
 and skim it as long as any fcum will rife. After¬ 
 wards let it cool four and twenty hours. 'Then put 
 to it a fmall quantity of Ale-barm, and skim tire 
 thin barm that doth rife on it, morning and even¬ 
 ing, with a feather, during four days. And fo put 
 it up into your veflel, and hang in it a thin linen 
 bag with two ounces ofgood whiteGinger bruiled 
 therein :■ and ftop it up clofe for a quarter of a 
 year. Then you may drink it. 
 
 Another. 
 
 Take a quart of Honey to a gallon of water; fet 
 the Kettle over the fire, and ftir it now and then, 
 that the Honey may melt: let it boil an hour 9 
 you muft boil in it a fprig or two of Winter-fa vo- 
 ry, as much of Sweet-marjoram j put it into tubs 
 ready fcalded, till the next day towards evening. 
 Then tun it up into your veflel,let it work for three 
 days j after which hang a bag in the barrel with 
 wnat quantity of Mace and diced Nutmeg you 
 pleafe. To make it ftronger than this, 'tis but ad¬ 
 ding more Honey, to make it bear an egg the 
 breadth of a fix-pence, orfomething more. You 
 may bottle it out after a month, when you pleafe. 
 This is the way which is ufed in Sujjex , by thofe 
 Who are accounted to make it bcft. 
 
 Another Receipt. 
 
 Take to every gallon of Fountain-water a good 
 quart of Honey. Set the water on the fire, till it 
 be pretty warm ; then take it off, and put in your 
 Honey, and ftir it till it be difl'olved. 1 hen put in¬ 
 to every three gallons,two handfuls of Thyme,two 
 good handfuls of Strawberry-leaves, one handful 
 • F 3 of 
 
[ 8 * 1 
 
 of Organ, one handful of Fennel-roots, the heart 
 being taken out, and one handful .ofparfley-roots, 
 the heart taken out. But as for the herbs, it muft be 
 according to the ooiiftitution of them, for whom 
 the Mead is intended. Then let the hprbsin it on 
 the fire, to boil for half an hour, ftill skimming it 
 as the 1'cum rifeth , it mult boil but half an hour, 
 then take it off the fire, and prelently ftrain it from 
 the herbs, and let it ftand till it be fully cold: then 
 pour it foftly off the bottom, and put it in a veffel 
 ht for it, and put a fmall quantity of barm in it, 
 and mingle it with it, and when it hath wrought 
 up, which will be in three or four days, skim off 
 that barm, and fet on freih: but the fecond barm 
 muft not be mingled with the Meath, but only 
 poured on the top of it. Take an ounce of Nut¬ 
 megs fliced, one ounce of Ginger diced, one 
 ounce of Cinnamon cut in pieces, and boil them a 
 pretty while in a quart of White-wine or Sack: 
 when this is very cold, ftrain it, and put the Spices 
 in a Canvas-bag to hang in your Meath, and pour 
 in the Wine it was boiled in. 
 
 This Meath will be drinkable, when it is a fort¬ 
 night or three weeks old. 
 
 To make MethcgHn that looks like White-toinc. 
 
 Take to twelve gallons of water, a handful of 
 each of thefe herbs s Parfley, Eglantine, Rofe- 
 mary. Strawberry-leaves, Wild-thyme, Balm,Li- 
 ver-worr, Betony,Scabious , when the water be¬ 
 gins to boil, caft in the herbs; let them boil a 
 quarter of an hour 5 then ftrain out the herbs, and 
 when it is altnoft cold, then put in as much of the 
 beft Honey you can get, as will bear an egg to the 
 breadth of two-pence} that is, till you can fee no 
 
 more • 
 
[ »3 ] 
 
 more of the egg above the water then a two-pence 
 will cover : Lave it and ftir it till you fee ail the 
 Honey be melted j then boil it well half an hour, 
 at the leaft j skim it well, and put in the whites of 
 fix eggs beaten, to clarifie it: Then ftrain it into 
 fotne wooden veflels, and when it is almoft cold, 
 put home Ale-barm into it : and when it worketh 
 well, tun it into fome well-feafoned ycflel, where 
 neither Ale nor Beer hath been, for marring the 
 colpur of it. When it hath done working, it you 
 like ir, take a quantity of Cloves, Nutmegs,Mace, 
 Cinnamon, Ginger, or any of thefc that you like 
 belt, and bruife them, and put them in a boulter- 
 bag, and hang it in the veffel. Put not too much of 
 the Spice, becaufe many do not like the tafte of 
 much Spice. If you make it at Michaelmas ,you may 
 tap it at Chriftmas j but if you keep it longer it 
 Will be the better. It will look pure, and drink 
 with as much fpirit as can be, and very pleafant. 
 
 ■ To make white Metheglin. 
 
 Take Sweet-marjoram, Sweet-bryar-buds,Vio¬ 
 let-leaves, Strawberry-leaves,of each one handful, 
 and a good handful of Violet-flowers ( the double 
 ones are the beft ) Broad-thyme, Borage, Agrimo¬ 
 ny, of each half a handful, and two or three bran¬ 
 ches of Rofemary, the feeds of Carvi, Coriander, 
 and Fennel, of each two fpoonfuls, and three or 
 four blades of large Mace. Boil all thefc in eight 
 gallons of running- water, three quarters of an 
 hour. Then ftrain it, and when it is but blood- 
 warm, put in as much of the beft Honey as will 
 make the liquor bear an egg the breadth of a fix- 
 peace above the water. Then boil it again as long 
 as any feum will rife. Then fct it abroad a cooling, 
 
 F 4 and 
 
t ] 
 
 and when it is almoft cold, put in half a pint of 
 good Ale-barm ; and when it hath wrought, till 
 you perceive the barm to fall, then tun it,and let it 
 work in the barrel, till the barm leaveth riling, fil¬ 
 ling it up every day with fome of the fame liquor. 
 When you ftop it up,put in a bag with one Nutmeg 
 fliced, a little whole Cloves and Mace, a ftick of 
 Cinnamon broken in pieces, and a grain of good 
 Musk. You may make this a little before Michael- 
 mas , and it will be fit to drink at Lent. 
 
 This is Sir Edward Bainton’s Receipt, which my 
 Lord of Portland (who gave it me) faith, was \ 
 the belt he ever drank. 
 
 To make a fmall Metheglin. 
 
 Take four gallons of water, and fet it over the 
 fire, put into it, when it is W’arm, eight pounds of 
 Honey} as the fcum rifeth, take it clean off. When 
 it is clear, put into it three Nutmegs quartered, 
 three or four races of Ginger fliced; then let all boil 
 a whole hour: then take it off the fire/and put to it 
 two handfuls of ground Mault $ ftir it about with a 
 round ftick,till it be as cold as wort,when you put 
 yeaft to it. Then ftrain it out into a pot or tub,that 
 hath a fpiggot and faucet,and put to it a pint of very 
 good Aie-yeaft; fo let it Work for two days : then 
 cover it clofe for about 4 or y days, and fo draw it 
 out into bottles. It will be ?eady to drink within 
 three weeks. 
 
 To make Meath. 
 
 Take to fix quarts of water, a quart of the befit 
 Honey, and put it on the fire, and ftir it till the 
 Honey is melted, and boil it well as long as any 
 
 fcuia 
 
[ 8j ] 
 
 fcum rifech; and now and then put in a little cold 
 water, for this will make the fcum rife: keep your 
 kettle up as full as you did put it on; when it is 
 boiled enough, about half an hour before you take 
 it off,then take a quantity of Ginger fliced and well 
 fcraped firft,and a good quantity of Rofemary, and 
 boil both together. Of the Rofemary and Ginger 
 you may put in more or lefs, for to pleafe your 
 tafte : And when you take it off the fire, ftrain it 
 into your veflel, either a weli-feafoned tub, or a 
 great cream pot, and the next morning when it is 
 cold, pour off'foftly the top from the ietlings into 
 another veflel; and then put fome little quantity 
 of the belt Ale-barm to it, and cover it with a thin 
 cloth over it, if it be in Summer; but in the Win¬ 
 ter it will be longer a ripening, and therefore muff 
 be the warmer covered in a clofe place, and when 
 you go to bottle it, take with a Feather all the 
 barm off, and put it into your bottles, and flop it 
 up clofe.In ten days you may drink it. If you think 
 fix quarts of water be too much,and would have it 
 ftronger, then put in a greater quantity of Honey. 
 
 Metheglin or Sweet Dr in of my Lady Stuart. 
 
 Take as much water as will fill your firkin ; of 
 Rofemary, Bays, Sweet-bryar, Broad-thyme, 
 Sweet-marjoram, of each a handful; fet it over the 
 fire, untill the herbs have a little coloured the wa¬ 
 ter ; then take it off, and when it is cold, put in as 
 much Honey, till it will bear an egg: then lave it 
 three days morning and evening. After that boil it 
 again, aud skim it very clean, and in the boiling 
 clarifie it with the whites of fix eggs, fhells and 
 all, well beaten together.Thcn take" it off, & put it 
 to cool, & when it is cold, put it into your veflel. 
 
[ 86 ] 
 
 and put to it three fpoonfnls of yeaft, flop it dofca 
 and keep it till it be at leaft three months old. 
 
 A Metheglin for the Collicl^ and Stone , of the fame 
 Lady. 
 
 Take one gallon of Honey to feven gallons of 
 water ; boil it together , and skim it well j then 
 take Pellitory of the Wall, Saxifrage, Betony, 
 Parfley, Groundfel, of each a handful, of the feeds 
 of Parfley, of Nettles, Fennel and Caraway-feeds, 
 Annifeeds and Grumel-feeds, of each two ounces. 
 The Poors of Parfley, of Alexander, of Fennel and 
 Mallows, of each two ounces, being fmallcut} 
 let all boil, till near three gallons of the liquor is 
 wafted : then take it off the fire, and let it ftand 
 till it be cold , then deanfe it from the drugs, and 
 let it be put into a clean veflel well flopped, taking. 
 four.Nutmegs, one ounce and half of Ginger, half 
 an ounce of Cinnamon, twelve Cloves 5 cut all 
 thefefmall, and hang them in a bag into the veflel. 
 When you flop it up. When it is a fortnight old , 
 you may begin to drink of it, every morning a 
 good draught. 
 
 A Receipt for Methcglin of my Lady Winde- 
 banke. 
 
 Take four gallons of water, add to it thefe 
 Herbs and Spices following, Pellitory of thcWall, 
 Sage, Thyme, of each a quarter of a handful, as 
 much Clove-gilly-flowers, with half as much Bor- 
 rage, and Buglofs-flowcrs, a little Hyfop, five or 
 fix Eringo-roots, 3 or4Parfley-roots;one Fennel- 
 root, the pith taken out,a few red-nctt!e-roots,and 
 a little harts-tongue.Boil thefe roots and herbs half 
 
r s? ] 
 
 an hour 5 then take out the roots and hcrb$,andput 
 in the Spices grofly beaten in a Canvas-bag, 
 Cloves, Mace, of each half an ounce, and as 
 much Cinnamon 5 of Nutmeg an ounce, with two 
 ounces of Ginger, and a gallon of Honey: boil 
 all thefe together half an hour longer, but do not 
 skim it at all: let it boil in, and fet it a cooling af- 
 ter you have taken it off the fire. When it is cold, 
 put fix fpoonfuls of barm to it, and let it work 
 twelve hours at leaf!, then tun it, and put a little 
 Limon-peel into it} and then you may bottle it, if 
 you pleafe. 
 
 Another of the fame Lady. 
 
 To four gallons of water put one gallon of Ho¬ 
 ney j warm the water lukewarm before you put in 
 your Honey 3 when it is diffolved, fet it over the 
 fire, and let it boil half an hour with thefe Spices 
 grofly beaten and put in a Canvas-bag 3 namely, 
 half an ounce of Ginger, two Nutmegs, a few 
 Cloves and a little Mace 5 and in the boiling put 
 in a quart of cold water to raife the feum , which 
 you muft take clean off in the boiling. If you love 
 herbs, put in a little bundle of Roiemary, Bays, 
 Sweet-marjoram, and Eglantine. Let it ftand till 
 it is cold, then put into it half a pint of Ale-barm, 
 and let it work twelve hours ythen tun it, but take 
 out the bundle of herbs firft. 
 
 To make Metbcglin. 
 
 Take to every gallon of Honey three gallons of 
 water, and put them together, and fet them over 
 fo gentle a fire, as you might endure to break it in 
 the water with your hand. When ^he Honey is all 
 
 melted. 
 
[ 88 ] 
 
 melted, put in an egg, and let it fall gently to the 
 bottom; and if your egg rile up again to the top 
 of your liquor, then it is ftrong enough of the Ho¬ 
 ney. But it it lie at the bottom, you muft put in 
 more Honey, andftirit, till it doth rife. If your 
 Honey be very good, it will bear half a gallon 
 of water rfiOre to a gallon of Honey. Then take 
 Sweet-bryar, Bays, Roiemary, Thyme, Marjo¬ 
 ram, Savory, of each a good handful, which you 
 muft tye up all together in a bundle. This propor¬ 
 tion of herbs will be fuflicient for twelve gallons 
 of Metheglin 5 and according to the quantity of 
 Metheglin you make, you muft add or diminifh 
 your Aerbs. When you have put thefe things to¬ 
 gether, fet it over a quick fire, and let it boil as 
 raft as you can for half an hour, or better, skim¬ 
 ming of it very clean, and clarifying it with the 
 whites of two or three eggs. Then take it from the 
 fire, and put it into fome clean veffelor other, and 
 let it ftand till the next morning : Then pour the 
 clear from the drags, and tun it up, putting in a 
 littlebagof fuchfpiceas you like, whereof Gin¬ 
 ger muft be the moft. After it hath ftood three or 
 lour days, you may put in two or three fpoonfuls 
 of good Ale-yeaft it Will make it the fooner rea¬ 
 dy to drink. It muft work before you ftop it up. 
 The older your Honey is, the whiter yourMetheg- 
 lin will be. ' 
 
 Meath with fiaijins. 
 
 Put forty gallons of water into your Caldron, 
 and with a fth'ck take the height of the water, ma¬ 
 king a notch where the fuperficies of the water 
 cometh. Then put to the water ten gallons of Ho¬ 
 ney, which dinolve with much laving it, then pre- 
 
 fcntly 
 
[» 9 ] 
 
 fcndy boil it gently, skimming it all the while,til! 
 it be free from fcum. Then put into it a thin bag 
 of boulter-cloth containing forty pound weight 
 of the belt blue Raifins of the fun, well picked.* 
 waffled, and wiped dry ; and let the bag be lo large 
 that theRalins may lie ateafe, andloofly in it. 
 When you perceive that the Ralins are boiled 
 enough to be very foft, that you may ftrain out all 
 theirTubftance, take out the bag, and Itrain out 
 all the liquor by a ftrong Prels. Put it back to the 
 Honey-liquor, and boil all together (having 
 thrown away the husks of the Ralins with the 
 bag ) till your liquor be funk down to the notch of 
 your ftick, which is the fign of dueftrength; then 
 let it cool in a wooden veflel, and let it run tho- 
 row a ftrainer to lever it from the fetlings, and put 
 it into a ftrong veflel, that hath had Sack or Mufe 
 kadine in it, not filling it within three fingers 
 breadth of the top (for otherwife it will break 
 the veflel with working) and leave the bung open 
 whiles it worketh , which will be fix weeks very 
 ftrongly, though it be put into a cold Cellar. And 
 after nine months you may begin to drink ir. 
 
 Morcllo-Wine. 
 
 To half an Aume of White-wine, take twenty 
 pounds of Morello-Cherries, theftalks being firft 
 plucked off. Bruife the Cherries and break the 
 ltones. Pour into the Wine the juyee that comes 
 out of thp Cherries; but put all the folid fub- 
 ftance of them into a long bag of Boulter-cloth, 
 and hang it in the Wine at the" bung, fo that it lie 
 not in the bottom, but only reach to touch it, and 
 therefore nail it down at the mouth of the bung. 
 Then ftop it cloie. For variety you may put feme 
 
 clear 
 
[ 90 ] 
 
 clear juycc of Cherries alone (but draw from a 
 larger proportion of Cherries) into another par- 
 cefof Wine. - To either of them if you will Aro¬ 
 matize the drink, take to this quantity two ounces 
 of Cinnamon grofly broken and bruifed, and put 
 it in a little bag at the fpiggot, that all the Wine 
 you draw may run through the Cinnamon. 
 
 You muft be careful in bruifing the Cherries, and 
 breaking the ftones ; for if you do all at once, the 
 liquor will fparkle about. But you muft firft bruile 
 the Cherries gently in a Mortar, and rub through 
 a fieve all that will pals, and ftrain the reiidue hard 
 through your hands. Then beat the remaining 
 hard lb ftrongly, as may break all the ftones. Then 
 put all together, and ftrain the clean through a 
 lubtil ftrainer, and put the folider i'ubftance into 
 the bag to hang in the Wine. 
 
 Currans Wine. 
 
 Take a pound of the beft Cnrrans clean picked.* 
 and pour upon them in a deep ftraight-mouthed 
 earthen vefiel fix pounds or pints of hot water, in 
 which you have dilTolved three fpoonfuls of the 
 pureft and neweft Ale-yeaft; ftop it very clofe till 
 it ferment, then give Inch vent as is necelfary, and 
 keep it warm for about three days, it will work 
 ferment.Tafte it after two days to fee if it be grown 
 to your liking. As loon as you find it fo, let it run 
 through a ftrainer, to leave behind all theexhauft- 
 ed Currans and the yeaft, and lb bottle it up. It 
 will be exceeding quick and plealant, and is ad-^ 
 mirable good to cool the Liver, and cleanfe the 
 blood. It will be ready to drink in five or fix days 
 after it is bottled; and you may drink fafely large 
 draughts of it. 
 
 Scotch 
 
[ 9*1 
 
 Scotch Ale from my Lady Holmbey* 
 
 The excellent Scotch Ale is made thus. Heat 
 Spring-water; it muft not} boil, but be ready to 
 boil,which you will know by leaping up in bubbles* 
 Then pour it to the Mault, but by little and little, 
 ftirring them ftrongly together all the while they 
 are mingling. When all the water is in, it muft be 
 lb proportioned that it be very thick. Then cover 
 the veil'd well with a thick mat made on purpole 
 with a hole for the hick, and that with Coverlets 
 and Blankets to keep in all the heat. After three 
 or four hours, let it run out by the ftick ( putting 
 new-heated water upon the Mault, if you pleafe, 
 for fmall Ale or Beer ) into aHoglhead with the 
 head out. There let it ftand till it begin to blink, 
 and grow long like thin Syrup. If youletitftay 
 too long, and grow too thick, it will be fowre* 
 Then put it again into the Chaldron, and boil ic 
 an hour, or an hour and a half. Then put it into a 
 wooden veil'd to cool, which will require near 
 forty hours for a Hoglhead. Then pour it off gent¬ 
 ly from thefeding. This quantity (of a Hoglhead ) 
 will require better then a quart of the belt Ale- 
 barm, which you muft put to it thus. Put it to a- 
 bout three quarts of wort, and ftir it, to make it 
 work well. When the barm is rifen quick, fcum ic 
 off' to put to the reft of the wort by degrees. The 
 remaining liquor (that is, the three quarts ) will 
 have drawn into it all the heavy dregs of the barm, 
 and you may put it to the Ale of the l'econd run¬ 
 ning, but not to this. Put the barm you have 
 fcummed off ( which wiH be at leaft a quart) to a- 
 bouttwo gallons of the wort, and ftir it to make 
 that rife and work. Then put two gallons more to 
 
 ir. 
 
[ 92 ] 
 
 it. Doing thus at feveral times till all be mingled 
 which Will require a whole day to do. Cover it 
 clofe , and let it work, till it be at its height, and 
 begin to fall, which may require ten or twelve 
 hours, or more. Watch this well, left it fink too 
 much, for then it will be dead. Then feum off the 
 rhickcftpart of the barm, and tun your Ale into 
 the Hoglhead, leaving all the bung open a day or 
 two. Then lay a ftrong paper upon it, to keep the 
 clay from falling in, that you muft then lay upon 
 it, in which you muft make a little hole, to let it 
 work out. You muft have fome of the fame liquor 
 to fill it up, as it works over. When it hath done 
 working, flop it up very dole, and keep it in a very 
 cold Cellar. It will be fit to broach after a year, 
 and be very clear, fweet, and pleafant, and will 
 continue a year longer drawing; and the laft glafs- 
 ful be as pure and as quick as the firft. You begin 
 to broach it high. Let your Cask have ferved fox* 
 fweet-wine. 
 
 To tnuke Ale dr ini\ quick. 
 
 When fmall Ale hath wrought fufficiently, draw 
 it into bottlesjbut firft pur into every bottle twelve 
 good Raifins of the Sun fplit and ftoned: then ftop 
 up the bottle clofe, and fet it in fand (gravel) or a 
 cold dry Cellar. After a while this will drink ex¬ 
 ceeding quick and pleafant. Likewife take fix 
 wheat-corns, andbruife them,and put into a bottle 
 of Ale: it will make it exceeding quick and ftrong-< 
 er. 
 
 To make Cider. 
 
 Take a peck of Apples, and fiice them* and boil 
 them in a barrel of water, till the third part be wa¬ 
 fted 5 
 
[ 93 ] 
 
 fted: then cool your water as you do for Wort, and 
 when it is cold you muft pour the water upon three 
 mealures of grown Apples. Then draw forth the 
 water at a tap three or four times a day, for three 
 days together. Then prefs out the liquor, and tun 
 it up; when it hath done working;, then ftop it up 
 dole. 
 
 A very pleafant Drhf of Apples. 
 
 Take about fifty pippins,quarter and core them, 
 without paring them ; for the paring is the cor- 
 dialeft part of them : therefore only wipe or wafh 
 them well, and pick away the black excrefcence at 
 the top; and be lure to leave out all the feeds, 
 which are hot. You may cut them (after all the 
 fuperfluities are taken away) into thinner dices, if 
 you pleafe. Put three gallons of Fountain-water 
 to them in a great pipkin, and let them boil till 
 the Apples become clear and tranfparent; which 
 is a fign they are perfedrly tender, and will be in a 
 good half hour, or a little more. Then with your 
 ladle break them into mafh and pulp, incorporated 
 with the water ; letting all boil half an hour lon¬ 
 ger, that the water may draw into it l'elf all the 
 vertue of the Apples. Then put to them a pound 
 and a half of pure double refined Sugar in pow¬ 
 der, which will foon diffolve in that hot liquor. 
 Then pour it into an Hippocras-bag, and let it run 
 through it two or three times, to oe very clear. 
 Thenput it up into bottles, and after a little time 
 It will be a moft pleafant, quick, cooling, fmooth- 
 *ng drink. Excellent in fharp Gonorrhea's. 
 
[ 94 ] 
 
 Sir Paul Neile’s way.of mailing Cider . 
 
 Thebeft Apples make the beft Cider, as Pear- 
 mainSjPippins, Golden-pippins, and the like. Cod¬ 
 lings make the fineft Cider*>f all.They muft be ripe, 
 when you make Cider of them, and is in prime in 
 the fummer feafon, when no other Cider is good, 
 but lafteth not long,not beyond Autumn.The foun¬ 
 dation of making perfect Cider confifteth in not 
 having it work much,fcarce ever at alii but at Jeaft, 
 no fecond time; which ordinary Cider doth often, 
 upon change of weather,and upon motion j 6c upon 
 every working it grows harder. Do then thus 
 
 Chufe good Apples. Red-ftreaks are the beft for 
 , Cider to keep ; Gennet-moils the next, then Pip¬ 
 pins. Let them lie about three weeks, after they 
 are gathered j then ftamp and ftrain them in the 
 ordinary way, into a wooden fat that hath a fpigot 
 three or four fingers breadth above the bottom. 
 Cover the fat with fome hair or fackcloth, to fe- 
 cure it from any thing to fall in, and to keep in 
 fome of the Spirits, fo to preferve it from dying, 
 but not fo much as to make it ferment. When the 
 juyee hath been there twelve hours, draw it by the 
 fpigot (the Fat inclining that way, as if it were a 
 little tilted) into a barrel; which muft not, be 
 full by about two fingers. Leave the bung openror 
 the air to come in, upon a fuperficies allalong the 
 barrel, to hinder it from fermenting; but not fo 
 large a fuperficies as to endanger dying, by the 
 airs depredating too many fpirits from it. 
 
 The drift in both thefe fetlings is, that the grof- 
 fer parts confifting of the fubftance of the Apple, 
 may fettle to the bottom, and be fevered from the 
 liquor j for it is that, which maketh it work a- 
 
 gain 
 
[?#] 
 
 gain (upon motion or change of weather) and 
 fpoils it. After twenty four hours draw of it, to fee 
 if it be clear, by the fetling of all dregs, above 
 Which your fpigot muft be. If it be not clear 
 enough, draw it from the thick dregs into another 
 veffei,and let it fettle there twenty lour hours.This 
 veffel muft be lefs then the firft, becaufe you draw 
 not all out of the firft; If then it ftiould not be 
 clear enough, draw it into a third, yet lefler then 
 the fecond; but ufually it is at the firft. When it 
 is clear enough, draw it into bottles, filling them 
 Within two fingers, which flop clofe. After two or 
 three days vifit them ; that if their be danger of 
 their working(which would break the bottles)you 
 may take out the floppies, and let them ftand open 
 for half a quarter of an hour. Then flop them clol'e, 
 and they are fecure for ever after. In cold freefing 
 Weather, fet them upon Hay, and cover them over 
 With Hay or Straw, In open weather in Winter 
 tranfpofe them to another part of the Cellar to 
 ftand upon the bare ground or pavement. In hoc 
 Weather fet them in fand. The Cider of the Ap«= 
 pies of the laft feafon, as Pippins, not PearmainSj 
 nor Codlings, will laft till the Summer grow hot. 
 Though this never work, 'tis not of the nature of 
 Stummed Wine s becaufe the naughty dregs are 
 ftot left in it. 
 
 Doftor Harvey’s pleafant Water “Cider) whereof he 
 
 ufed to drini^ much, muring it his ordinary Drin 
 
 Take onebufhel of Pippins, cut them into dices 
 With the parings and cores; boil them in twelve 
 gallons of water, till the goodnefs of them be in 
 the water? and that eonfumed about three gallons. 
 
 G % Theft 
 
196 1 
 
 Then put it into an Hippocras-bag, made of Cot¬ 
 ton j and when it is clear run out, and almoft cold, 
 fweeten it with five pound of brown Sugar,fand 
 put a pint of Ale-yeaft to it, and fet it a working 
 uvo nights and days: then skim off theyeaft clean, 
 and put it into bottles, and let it ftand two or three 
 days, till the yeaft fall dead at the top : then take 
 it off clean with a knife, and fill it up a little with¬ 
 in the neck (that is to fay, that a little above a fin¬ 
 gers breadth of the neck be empty, between the 
 fuperficies of the liquor, and the bottom of the 
 Hopple) and then ftop them up and tye them, or 
 elfe it will drive out the Corks. Within a fortnight 
 you may drink of it. It will keep five or fix weeks. 
 
 f Ale with Honey. 
 
 . aii , . . 1 
 
 Sir Thomas Gower makes his pleafant and whole- 
 fom drink of Ale and Honey thus: Take forty gal¬ 
 lons of frnall Ale, and five gallons of Honey. When 
 the Ale is ready to tun, and is ftill warm, take out 
 ten gallons of it 5 which, whiles it is hot, mingle 
 with it the five gallons of Honey, ftirring it ex¬ 
 ceeding well with a clean arm till they be perfectly 
 incorporated. Then cover it, and let it cool and 
 ftand ftill. At the fame time you begin to diffolve 
 the Honey in this parcel, you take the other of 
 thirty gallons alio warm, and tun it up with barm, 
 and put it into a veffel capable to hold all the 
 whole quantity of Ale and Honey, and let it work 
 there j and becaufe the veffel will be fo far from 
 being full, that the grofs foulnefs of the Ale can¬ 
 not work over, make holes in the tides of the bar¬ 
 rel, even with the fuperficies of the liquor in it, 
 out of which the grofs feculence may purge ; and 
 thefe holes maft be faft fhut, when you put in the 
 
[ 97 ] 
 
 reft of the Ale with the Honey: which you muft 
 do, when you fee the ftrong working of the other 
 is over ; and that it works but gently, which may 
 be after two, three, or four days, according to the 
 warmth of thefcafon. You muft warm your folu- 
 tion of Honey, when you put it in, to be as warm 
 as Ale, when you tun it; and then it will fet the 
 whole a working afrelh, and calling out more foul- 
 nefs ; which it would do too violently, if you put 
 it in at the firft of the tunning it. It is not amifs, that 
 fome feculence lie thick upon the Ale, and work 
 not all out 5 for that will keep in the fpirits. Af¬ 
 ter you have dilfolved the Honey in the Ale, you 
 muft boil it a little to skim it; but skim it not, till 
 it hath flood a while from the fire to cool; elfe you 
 will skim away much of the Honey,which will Hill 
 rife as long as it boileth. If you will not make fo 
 great a quantity at a time, do it in lefs in the fame 
 proportions. He makes it about Michaelmas for 
 Lent. 
 
 When ftrong Beer groweth two hard,and flat for 
 want of Spirits, take four or five gallons of it out 
 of a Hoglhead, and boil five pound of Honey in 
 it, and skim it, and put it warm into the Beer ; 
 and after it hath done working, flop it up clofe. 
 This will make it quick, plealant, and ftronger. 
 
 Small Ale for the Stone. 
 
 The Ale that I ufed to drink conftantly of, was 
 made in thefe proportions. Take fourteen gallons 
 of water,and half an ounce of Hops;boil them near 
 an hour together; then pour it upon a peck of 
 Mault. Have a care the Mault be not too fmall 
 ground; for then it will never make clear Ale. Let 
 it foak fo near two hours. Then let it run from the 
 
 G 3 Mault, 
 
[ 98 ] 
 
 Mault, and boil it only one walm or tWa. Let it 
 ftand cooling till it be cool enough to work with 
 barm, which let it be of Beer rather than Ale, a* 
 bout half a pint. 
 
 After it hath Wrought fome hours,when you fee 
 it come to its height, and is near beginning to fall 
 in working, tun it into a barrel of eight gallons 3 
 and in four or five days it will be fit to broach to 
 drink. Since I have caufed the wort to be boiled a 
 good half hour ; fincc again I boil it a good hour, 
 and it is much the better; becaufe the former Ale 
 rafted a little raw. Now becaufe it confumes in 
 boiling, and would be too ftrong, if this Mault 
 made a Iefs proportion of Ale 3 I have added a 
 gallon of water at the firft,taking fifteen gallons in¬ 
 stead of fourteen. Since I have added halt a peck 
 of Mault to the former proportions, to make it a 
 little ftronger in Winter. 
 
 Apple-Drink. with Sugar , Honey , &c. 
 
 A very pleafant drink is made of Apples, thus; 
 Boil diced Apples in water, to make the water 
 ftrong of Apples, as when you make to drink it 
 for coolnefs and pleafure.Sweeten it with Sugar to 
 your tafte, fuch a quantity of diced Apples, as 
 would make fo much water ftrong enough of Ap¬ 
 ples 3 and then bottle it up clofe for three or four 
 months.There will come a thick mother at the top, 
 which being taken off,all the reft will be very clear, 
 and quick and pleafant to the tafte,beyond any Ci¬ 
 der. It will be the better to moft taftes, it you put 
 a very little Rofemary into the liquor when you 
 boil it, and a little Limon-peel into each bottle 
 when you bottle it up. 
 
 To 
 
[ 99 ] 
 
 To tnal^e Stepony. 
 
 Take a gallon of Conduit-water, one pound of 
 blue Raifins of the Sun (toned, and half a pound 
 of Sugar. Squeeze the juyce of two Limons upon 
 the Raifins and Sugar, and dice the rhinds upon 
 them. Boil the water, and pour it fo hot upon the 
 ingredients in an earthen pot, and ftir them well 
 together. So let it Hand twenty four hours. Then 
 put it into bottle ( having firft let it run through a 
 (trainer) and fet them in a Cellar or other cool 
 place. 
 
 JVeal^ Honey-drin 
 
 Take nine parts of warm fountain-water, and 
 diflblve in it one pint of pure white Honey, by 
 laving it therein, till it be difiolved. Then boil it 
 gently, skimming it all the while, till allthefcum 
 Be perfectly feummed off; and after that boil it a 
 little longer, peradventure a quarter of an hour. 
 In all it will require two or three hours boiling, fo 
 that at laft one third part may be confumed. About 
 a quarter of an hour oefore you ceafe boiling, and 
 take it from the fire, put to it a little fpoonful of 
 cleanfed and diced Ginger; and almoft half as 
 much of the thin yellow rhind of Orange, when 
 you are even ready to take it from the fire, fo as the 
 Orange boil only one walm in it. Then pour it in¬ 
 to a well-glafed ftrong deep great gally-pot, and 
 let it (land lb, till it be almoft cold,that it be fcarce 
 lukewarm. Then put to it a little filver fpoonful of 
 pure Ale-yeaft, and work it together with a ladle 
 to make it ferment: as foon as it beginneth to do 
 fo, cover it clofc with a fit cover, and put a thick 
 
 G 4 doubled 
 
[ 10 ° ] 
 
 doubled woollen cloth about it. Caft all things fa 
 that this may be done when you are going to bed. 
 Next morning when you rife, you will find the 
 barm gathered all together in the middle 5 fcum it 
 dean off with a filver lpoon and a ieather,and bot¬ 
 tle up the liquor, flopping it very clofe. It will be 
 ready to drink in two or three days ; but it will 
 keep well a month or two. It will be from the firft 
 very quick and plealant. 
 
 Mr. Webb's Ale andBragot. 
 
 Five bufhels of Mault will make twoHoglbeads. 
 The firft running makes one very good Hogftiead, - 
 but not very ftrong ; the fecond is very weak. To 
 this proportion boil a quarter ol a pound ol Hops 
 in all the water that is to make the two Hogfheadsj 
 that is, two ounces to each Hogfhead. You put 
 your water to the mault in the ordinary way. Boil 
 it wclljWhen you come to work it with yeaft, take 
 very good Beer-yeaft, not Ale-yeaft. 
 
 To make Bragot,he takes the firft running of fuch 
 Ale, and boils a Ids proportion of Honey in it, 
 then when he makes his ordinary Meath 1 but dou¬ 
 ble or triple as much of Spice and Herbs. As for ex¬ 
 ample, to twenty gallons of the ftrong wort, he 
 puts eight or ten pound, (according as your tafte 
 liketh more or Ids Honey) of Honey i but at leaft 
 triple as much Herbs, and triple as much Spice as 
 would ferve fuch a quantity of final! Meath as he 
 made mc.(For to a ftronger Meath you put a great¬ 
 er proportion of Herbs and Spice, then to a fmall 5 
 by realon that you mull keep it a longer time before 
 you drink it: and the length ol time mellows and 
 tames the tafte of the Herbs and Spice.) And when 
 it is tunned intheveffel (alter working with the 
 
 barm) 
 
[ioi] 
 
 barm ) you hang in it a bag with bruifed Spices 
 ( rather more than you boiled in it), which is to 
 hang in the barrel all the while you draw it. 
 
 He makes alfo Meath with the fecond weak run¬ 
 ning of the Ale; and to this he ufeth the fame pro¬ 
 portions of Honey, Herbs, and Spice, as for his 
 lmall Meath of pure water ; and ufeth the fame 
 manner of boiling, working with yeaft, and other 
 circumftances, as in making ot that. 
 
 The Count eft of Newport’* Cherry-Wine. 
 
 Pick the beft Cherries free from rotten, and pick 
 the {talks from them: put them into an earthen 
 pan: bruife them by griping and {training them in 
 your hands, and let them hand all night: on the 
 next day {train them out ( through a Napkin; 
 which if it be a courfe and thin one, let the juyce 
 run through a Hippocras or gelly-bag, upon a 
 pound of fine pure Sugar in powder, to every gal¬ 
 lon of juyce ) and to every gallon put a pound of 
 Sugar, and put it into a velfel. Be fure your veflei 
 be full, or your wine will be fpoiled j you mult let 
 it ftand a month before you bottle it, and in every 
 bottle you rauft put a lump ( a piece as big as a 
 Nutmeg) of Sugar, The velfel mult notbeftopt 
 until it hath done working. 
 
 Strawberry-Wine. 
 
 Bruife the Strawberries, and put them into a li¬ 
 nen-bag which hath been a little ufed, that fo the 
 liquor may run through more eafily. You hang in 
 the bag at the bung into the veflei, before you do 
 put in your Strawberries. The quantity of the fruit 
 is left to your difcretion ; for you will judg to bo 
 
 there 
 
[ 10 * ] 
 
 there enough of them, when the colour of the 
 Wine is high enough. During the working, you 
 leave the bung open. The working being over,you 
 ftop your veUel. Cherry-wine is made after the 
 fame fafhion, But it is a little more troublefom to 
 break the Cherry-ftones, But is necefTary, that if 
 your Cherries be of the black fowre Cherries, you 
 put to it a little Cinnamon, and a few Cloves. 
 
 To make Wine of Cherries alone. 
 
 Take one hundred pound weight,or what quan¬ 
 tity you pleafe, of ripe, but found, pure, dry and 
 well gathered Cherries.Bruife and mafh them with 
 your hands toprefs out all their juyce/which ftrain 
 through a bouiter-cloth,into a deep narrow wood¬ 
 en tub, and cover it clofe with clothes. It will be- 
 
 f in to work and ferment within three or four 
 ours, and a thick foul feum will rife to the top. 
 Skim it off as it rifeth to any good head, and pre- 
 fently cover it again. Do thus till no more great 
 quantity of feum arife, which will be four or 
 five times, or more. And by this means the liquor 
 will become clear, all the grofs muddy parts riling 
 up in feum to the top. When you find that the 
 height of the working is paft, and that it begins to 
 go lefs, tun it into a barrel, letting it run again 
 through a boulter,to keep out all the grofs feculent 
 fubftance. If you Ihould let it ftay before you tun 
 it up, till the working were too much deaded, the 
 Wine would prove dead. Let it remain in the bar¬ 
 rel clofe ftopped,a month or five weeks.Then draw 
 it into bottles, into each of which put a lump of 
 fine Sugar, before you draw the Wine into it, and 
 flop them very clofe,and fet them in a cold Cellar. 
 You may drink them after three or four months. 
 
[ »°3 ] 
 
 This Wine is exceediug pleafant, ftrong, fpiritfu! 
 and comfortable. 
 
 Aqua Mirabilis Sir Kcnelm Digby’r way. 
 
 Take Cubebs, Gallingale, CardamuS, Melhlot- 
 flowers. Cloves, Mace, Ginger, Cinnamon, of each 
 one dram bruiled (mail, juyee of Celandine one 
 
 E int, juyee of Spearmint half a pint, juyee of Balm 
 alfapint. Sugar one pound, flower of Cowllips, 
 Rofemary, Borage, Buglofs, Marigold, of each 
 two drams, the beft Sack three pints, ftrong Ange¬ 
 lica-water one pint, red Rofe-water half a pint j 
 bruife the Spices and Flowers, and fteep them in 
 the Sack ana juyees one night: the next morning 
 diftil it in an ordinary or glafs-ftill, and firft lay 
 Harts-tongue leaves in the bottom of the ftill. 
 
 The vertues of the precedent Water. 
 
 This water preferveth the Lungs without grie¬ 
 vances, and helpeth them: being wounded, it fuf- 
 fereth the Blood not to purifie, but multiplied! the 
 fame. This water fuffereth not the heart to burn, 
 nor melancholly, nor the Spleen, to be lifted up 
 above nature; it expelleth the Rheum, preferveth 
 the Stomach, conferveth Youth, and procureth a 
 good Colour: it preferveth Memory, it deftroyeth 
 the Palfle: If this be given to one a dying, a 
 lpoonful of it reviveth him; in the Summer ule one 
 fpoonful a week falling; in the Winter two fpoon- 
 fuls. 
 
 OF 
 
[ IG 4 1 
 
 I •***•■» i 
 
 O F 
 
 COOKERY- 
 
 To make a SackJPoJfet. 
 
 B Oil two Wine-quarts of Swect-cream in a 
 Pofnet 5 when it hath boiled a little, take 
 it from the fire, and beat the yolks of nine 
 or ten frefh eggs, and the whites of four with it, 
 beginning with two or three fpoonfuls, and adding 
 more till all be incorporated; then fet it over the 
 fire, to recover a good degree of heat, but not fo 
 much as to boil 5 and always ftir it one way, left 
 you break the confiftence. In the mean time, let 
 half a pint of Sack or White Muskadine boil a ve¬ 
 ry little in a bafon, upon a Chafing-difh of Coals, 
 with three quarters of a pound" of Sugar, and 
 three or four quartered Nutmegs, and as many 
 pretty big pieces of flicks of Cinnamon. When 
 this is well fcummed,and ftill very hot,take it from 
 the fire, and immediately pour into it the Cream, 
 beginning to pour near it, Dut railing by degrees 
 your hand fo that it may fall down from a good 
 height; and without any more to be done, it will 
 be then fit to eat. It is very good kept cold as vvell 
 as eaten hot. It doth very well with it, to put into 
 the Sack (immediately before you put in the 
 Cream ) fome Ambergreece, or Ambcred-Su- 
 gar, or Paftils. When it is made, you may put 
 
 powd«r 
 
[ rty ] 
 
 powder of Cinnamon and Sugar upon it, if yota 
 like it. , - 
 
 Another. 
 
 To two quarts of Cream, if it be in the Summer, 
 when the Cream is thick and belt, take but two or 
 three yolks of Eggs. But in the Winter, wheh it is 
 thin and hungry, take fix or feven j but never no 
 whites. And of Sack or Muskadine, take a good 
 third ( fcarce half ) of a pint; and three quarters of 
 a pound of fine Sugar. Let the Sugar ana Sack boil 
 well together, that it be almoft like a Syrup: and 
 juft as you take it from the fire, put in your ground 
 Amber or Paftils, and conftantly pour in the 
 Cream, with which the eggs are incorporated ; 
 and do all the reft as is laid in the foregoing pro- 
 cefsp 
 
 Ambered-Sugar is made by grinding very well, 
 four grains of Ambergreece, and one of Musk, 
 with a little fine Sugar ; or grinding two or three 
 Spanifh Paftils very fmall. 
 
 A plain ordinary PoJJet. 
 
 Put a pint of good Milk to boil, as loon as it 
 dothfo, take it from the fire, to let the great heat 
 of it cool a little; for doing fo, the curd will be 
 the tenderer, and the whole of a more uniform 
 confidence. When it is prettily cooled, pour it in¬ 
 to your pot, wherein is about two fpoonfuls of 
 Sack, and about four of Ale, with fufficient Su¬ 
 gar diffolved in them. So let it ftand a while near 
 the fire, till you cat it. 
 
 A Sack 
 
[ ] 
 
 A Sacl{ PoJJet, 
 
 Take three pints of Cream, boil in it a little 
 Cinnamon, a Nutmeg quartered, andtwofpoon- 
 fuls of grated bread 5 then beat the yolks of twelve 
 eggs very well with a little cold Cream, & a fpoon- 
 ful of Sack. When your Cream hath boiled about 
 a quarter of an hour, thicken it up with the eggs, 
 and fweetcn it with Sugar; and take half a pint of 
 Sack, and fix fpoonfuls of Ale, and put into the 
 bafin or difh you intend to make it in, with a little 
 Atnbergreece, if you pleafe. Then pour your 
 Cream and Eggs into it, holding your hand as high 
 as conveniently you can, gently ftirring in the ba» 
 fin With the fpoon as you pour it 5 fo l'erve it up. 
 if you pleafe you may ftrew Sugar upon it. 
 
 You may ftrew Ambered-Sugar upon it, as you 
 eat it; or Sugar beaten with Cinnamon, if you 
 like it. 
 
 A Barley Sacl ^ Pojfet. 
 
 Take half a pound or more of French Barley, 
 
 ( not Pearl Barley ) and pour fcalding water upon 
 it, and wafh it well therein, and ftrain it from the 
 Water, and put it into the corner of a linen cloth, 
 and ty it up faft there, and ftrike it a dozen or 
 twenty blows againft a firm table or block,to make 
 it render by fuen bruifingit, as in the Country is 
 ufed with wheat to make frumenty.Then put it in¬ 
 to a large skillet with three pints of good milk.Boil 
 this till at leaft half be conliimed, and that it be¬ 
 come as thick as hafty-pudding;which will require 
 at leaft two hours; and it muft be carefully ftirred 
 ail the while, left it burn-to: which if by fomc 
 
 little 
 
[ io7 1 
 
 little inadvertence it fhould do, & that feme black 
 burned fubftance fticketh to the bottom of the 
 skillet,pour all the good matter from it into afrefh 
 skillet *( or into a bafin whiles you fcour this ) and 
 renew boiling till it be very thick ; All which is to 
 make the Barley very tender and pulpy, and will 
 at leaft require two,or near three hours.Then pour 
 to it three pints of good Cream, and boil them to¬ 
 gether a little while, ftirring them always. It will 
 be fome time before the cold Cream boil, which 
 When it doth,a little will fuffice. Then take it from 
 the fire, and feafon it well with Sugar. Then take 
 a quarter of a pint of Sack, and as much Rhenilh- 
 Wine ( or more of each ) and a little Verjuyce, or 
 lharp Cider, or juyee of Orange, and feafon it 
 Well with Sugar (at leaft half a pound to both) and 
 let it over coals to boil. Which when it doth, and 
 the Sugar is well melted, pour,the Cream into it; 
 in which Cream the Barley will be letled to the 
 bottom by Handing ftill unmoved, after the Sugar 
 is well ftirred and melted in it, or pour it through 
 a hair-fieve; and you may boil it again, that it be 
 very hot, wJiGn you mingle them together j elfe it 
 may chance not curdle. Some of the Barley (but 
 little ) will go over with it, and will do no hurt. 
 After you have thus made your PolTet, let it ftand 
 warm a while that the curd, may thicken ; but take 
 heed it boil not, for that would diflolve it again 
 into the confiftence of Cream. When you ferve it 
 up, ftrew it over with Powder of Cinnamon and 
 Sugar. It will be much the better if you ftrew upon, 
 it lome Amberj^reece ground with Sugar. You may 
 boil bruifed fticks of Cinnamon in the Cream, and 
 in the Sack, before you mingle them. You misft 
 ufe clear Charcoal-fire under your veflels. The re¬ 
 maining Barley will make good Barley-Cream,be- 
 
[x©8] 
 
 -fpg boiled with frelh Cream,and a little Cinnamon 
 and Mace ; to which you may add a little Rofe- 
 mary and Sugar, when it is taken from the fire, or 
 butter it as you do wheat.Or make a pudding of it, 
 putting to it a pint of Cream, which boil j then 
 add four or five yolks, and two whites ofeggs,and 
 the marrow of two bones cut fmall, and of one in 
 lumps: fufficient Sugar, and one Nutmeg grated. 
 Put this either to bake raw, or with puff-pafte 
 beneath and above it in the difh- A pretty fmart 
 heat, as for white Manchet, and three quarters of 
 an hour in the Oven. Y ou may make the like with 
 great Oat-meal fealded (not boiled) in Cream,and 
 foaked anight; then made up as the other. 
 
 My Lord of CarlifleV Sacl^PoJfet. 
 
 Take a pottle of Cream, and boil in it a little 
 whole Cinnamon,and three or four flakes of Mace. 
 To this proportion of Cream put in eighteen yolks 
 of eggs, and eight of the whites ; a pint of Sack j 
 beat your eggs very well,'and then mingle them 
 with your Sack. Put in three quarters ol a pound 
 of Sugar into the Wine and Eggs, with a Nutmeg 
 gratecl, and a little beaten Cinnamon 5 fet the Ba¬ 
 lm on the fire with the Wine and Eggs, andletit 
 be hot. Then put in the Cream boiling from the 
 fire, pour it on high, but ftir it not; cover it with 
 a difh, and when it is fetled, ftrew on the top a lit¬ 
 tle fine Sugar mingled with three grains of Amber- 
 greece, and one grain of Musk, and ferve it up. 
 
 A Syllabub . ^ 
 
 My Lady Middlefex- makes Syllabubs for little 
 glalfes with fpouts,thus; Take three pints of fvveet 
 
 Cream, 
 
[ i°9 ] « 
 
 Cream, one of quick White-vQne ( or Rhenifh ) 
 and a good wine glafsful ( better a quarter of a 
 pint ) of Sack; mingle with them about three quar¬ 
 ters of a pound of fine Sugar in powder. Beat all 
 thefe together with a whisk, till all appeareth con¬ 
 verted into froth. Then pour it into your little 
 Syllabub-glafTes, and let them (land all night. The 
 next day the Curd will be thick and firm above, 
 and the drink clear under it. I conceive it may do 
 well, to put into each glafs ( when you pour the 
 liquor into it) a fprig of Rofemary a little bruifed, 
 or a little Limon-peel,or fome fuch thing to quick¬ 
 en the tafte 5 or ufe Amber-fugar, or lpirit of Cin¬ 
 namon , or of Lignum-Cafli<e j or Nutmegs, or 
 Mace, or Cloves, a very little. 
 
 A good Dijh of Cream. 
 
 Boil a quart of good Cream with flicks of Cin¬ 
 namon and quartered Nutmeg and Sugar to your 
 tafte. When it is boiled enough to have acquitted 
 the tafte of the Spice, take the whites of fix new 
 laid eggs, and beat them very well with a little 
 frefti Cream, then pour them to your boiling 
 Cream, and let them boil a walm or two. Then 
 let it run through a boulter,and put a little Orange- 
 flower-water to it, and fliced bread j and fo ferve 
 it up cold. 
 
 An excellent Sganifh Cream . 
 
 Take two quarts (you muft not exceed this pro- 
 t ortion in one veifel) of perfectly fweet Cream, 
 that hath not been jogged with carriage 5 and in a 
 Pofnet fet it upon a clear lighted Charcoal-fire, 
 not too hot. When it beginneth to boil, call into 
 
 H it 
 
it a piece of double refined hard Sugar abour as 
 much as two Walnuts, and with a ipoon ftir the 
 Cream all on e way. After two or three rounds, 
 you will perceive a thick Cream rife at the top. 
 Scum it ofi" With your fpoon,_ and lay it in another 
 difh. And always ftir it the fame way, and more 
 Cream will rife; which as it doth rife, you put it 
 into your dilh, one laire upon another. And thus 
 almoft all the Cream will turn into this thick 
 Cream, to within two or three lpoonfuls. If you 
 would have it fvveeter, you may ftrew fome Sugar 
 upon the top of it. You muft he careful not to 
 have the heat too much 5 for then it will turn to 
 oyl; as alfo if the Cream have been carried. If 
 you would have it warm, let the dilh you lay it in 
 upon a chafing'dilh of coals. 
 
 Another Clouted Cream. 
 
 Milk your Cows in the evening, about the ordi¬ 
 nary hour, and fill with it a little Kettle about 
 three quarters full, fo that there may be haply two 
 or three gallons of Milk. Let this ftand thus five 
 or fix hours. About twelve a Clock at night kindle 
 2 good fire of Charcoal, and fet a large Trivet 
 over it. When the fire is very clear and quick, and 
 free from all linoak, fet your Kettle of Milk over 
 it upon the Trivet, and have in a pot by, a quart 
 of good Cream, ready to put in at the due time % 
 which muft be,when you fee the milk begin to boil 
 fimpYingly. Then pour in the Cream in a little 
 ftream and low, upon a place where you fee the 
 Milk fimper. This will prefently deaden the boil¬ 
 ing, and then you muft pour in no more Cream 
 there, but ina frefii place where it fimp’reth and! 
 bubbleth a little. Continue this pouring in, in 
 
 • new 
 
. ■ [ III ] 
 
 new places where the milk boileth, till all your 
 Cream is in, watching it carefully to that end. 
 Then let it continue upon the fire to boil, till you 
 fee all the Milk rile up together at the top, and not 
 in little parcels here arid thereto that it would run 
 over, if it fhould ftay longer upon the fire. Then 
 let two perfons take it fteadily off, and let it by 
 in a cool room to itand unmoved and uncovered, 
 but lo as no Motes may fall in, for the reft of thac 
 night, and all the next day and night, and more, 
 if you would have it thicker. Then an hour or two 
 before dinner cut the thick Cream at the top with a 
 knife into fquares as broad as your .hand,, which 
 will be the thicker, the longer it hath flood. Then 
 have a thin flice or skimmer of Latton, arid with 
 that raife up the thick Cream, putting your flice 
 under it fo tficely,that you take up no milk with it; 
 and have a ladle or ipoon in the other hand to help 
 the Cream upon the Dice, which thereby will be¬ 
 come mingled, and lay thefe parcels of'Cream in 
 adiih, into which you have firft put a little raw 
 Cream, or of that ( between Cream and Milk; that 
 is immediately under the colours.. Tot take the 
 Clouts the more conveniently, you hol'd-aback of 
 a ladle or skimming-difh againft the further fide of 
 the Clout, that it may not flide aWay when the 
 Latton flice fhuffeth it on the other frde to. get un* 
 der it,& fo the Clout wilfmingle together ,or dou* 
 ble up, which makes;it the quicker, and the more 
 graceful. When you hAve la-id a good iaire of Clouts 
 in the difh, put upon it a little morefrefh, raw, or 
 boiled Cream, and then fill it up with the reft of 
 the Clouts. Arid w'henit is ready to ferve in, you 
 may ftrew a little Sugar upon it, if you will you 
 may fprinkle in a little Sugar between every flake 
 hr clout of Cream. If you keep the difh thus laid a 
 
 H 2, day 
 
[ II 2 ] 
 
 day longer before you eat it, the Cream will grow 
 the thicker and firmer. But if you keep it, I think 
 it is belt to be without Sugar or raw Cream in it, 
 and put them in, when you are to ferve it up. 
 There will be a thin Cream fwimming upon the 
 milk of the Kettle after the Clouts are taken away,, 
 which is very fweet and pleafant to drink. If you 
 fhould let your Clouts ly longer upon the milk, 
 then I have laid, before you skim it off, the milk 
 underneath would grow fowre, and fpoil the 
 Cream above. If you put thefe Clouts into a 
 Churm with other Cream, it will make very good 
 butter, fo as no Sugar have been put with it. 
 
 My Lord of St. Albans Crefme Fonettee. 
 
 Put as much as you pleafeto make, of fweet 
 thick Cream into a difh,and whip it With a bundle 
 of white hard rufhes ( of iuch as they make whisks 
 to bruih Cloaks ) tied together, till it come to be 
 very thick, and near a buttery fubftance. If you 
 whip it too’long, it will become butter. About a 
 good hour will ferve in Winter. In Summer it will 
 require an hour atrd half. Do not put it in the dilh 
 you will ferve it up in, till it be almoft time to fet 
 it upon the Table, rherrftrew fome powdered fine 
 Sugar in the bottom of the difh it is to-go in, and 
 with a broad fpatule lay your Cream upon it.* 
 when half is laid in, ftrew fome more fine Sugar 
 upon it, and then lay in the reft of the Cream (lea¬ 
 ving behind fome Whey that will be in the bot¬ 
 tom ) and ftrew more Sugar upon that. You fhould 
 have the Sugar-box by you,to ftrew on Sugar from 
 time to time, as you eat off the fuperficies, that is 
 ftrewed over with Sugar. If you would have your 
 whipped Cream light and frothy, that hath but 
 
 little 
 
[ JI 3 ] 
 
 little fubftance in the eating, make it of only plain 
 milk; and if you would have it of a confiftence 
 between both," mingle Cream and Milk. 
 
 To make the Cream Curds. 
 
 Strain your Whey, and fet it on the fire; make 
 a dear and gentle fire under your Kettle 5 as they 
 rife, putin Whey, fo continuing till they are rea¬ 
 dy to skim.Then take your skimmer,and put them 
 on the bottom of a hair-fieve j fo let them drain 
 till they are cold ; then take them off, and put 
 them into a Bafin,and beat them with two or •three 
 ipoonfuls of Cream and Sugar. 
 
 To make Clouted Cream. 
 
 Take two gallons more or lefs of new Milk, fet 
 it upon a clear fire 5 when it is ready to boil, put 
 in a quart of fvveet Cream, and take it off the fire, 
 and ftrain it through a hair-fieve into earthen 
 pans 5 letit-ftand two days and two nights j then 
 take it off with a skimmer ; ftrew Sugar on the 
 Cream, and ferve it to the Table. 
 
 To make a whip Syllabub. 
 
 Take the whites of two eggs, and a pint of 
 Cream, fix fpoonfulsof Sack, as much Sugar as 
 will lwceten it; then take a Birchen-rod and whip 
 it ; as it rileth with froth, skim it, and put it into 
 the Syllabub-pot: fo continue it with whipping 
 and skimming till your Syllabub-pot be full. 
 
[ 1 
 
 To make a plain Syllabub . 
 
 Take a pint of verjuyee in a boul, milk the Cow 
 to the verjuyee j takeoff the Curd, and take Tweet 
 Cream, and beat them together with a little Sack 
 and Sugar j put it into your Syllabub-pot ; then 
 ftrew Sugar on it, and fo fend it to the Table. 
 
 Concerning Tot ages. 
 
 The ground or body of Potages mult always be 
 very good broth of Mutton, V eal,andVolaille.Now 
 to give good tafte, you vary every month of the 
 year, according to the herbs and roots that are in 
 feafon. In Spring, and Summer you ufe Cerfevil, 
 Ofeille, Borage, Buglofs, Pourpier, Lettuce, Chi- 
 coree, and Cucumbers quartered, &c. The man¬ 
 ner of ufing them is to boil ftore of them about 
 half an hour or a quarter, in a pot by it felf, with 
 fomc bouillon taken out of the great pot; half an 
 hour before dinner, take light bread well dried 
 from all moifture before the fire; then cut in fli- 
 ces, laid in a difh over coals, pour upon it a ladle¬ 
 ful of broth, no more than the bread can 'prefent- 
 ly drink up ; which when it hath done, put on an¬ 
 other ladleful, and flew that, till it be drunk up ; 
 repeat this three or four times,^ a good quarter of 
 an hour in all, till the bread is dwelled like a gelly 
 ( if it be too long, it will grow gluey and flick to 
 the difh ) and flrong of broth; then fill it up near 
 full with the fame flrong broth,which having Hew¬ 
 ed a while, put on the broth and herbs, and your 
 Capon or other meat upon that, and fo let it flew 
 a quarter of an hour longer, then turn it up. 
 
 In Winter, boil half an hour a pretty bundle of 
 
 Parfley, 
 
[i.iy] 
 
 Parfley, and half as much of Sives, and a very 
 little Thyme, and Sweet-marjoram ; when they 
 have given their tafte to the herbs, throw the bun¬ 
 dle away, and do as abovefaid with the bread. 
 Deeper in the Winter, Parfley-roots, and White- 
 chicoree,jor Navets, or Cabbage, which laft mull 
 be put in at firft, as loon as the pot is skimmed $ 
 and to colour the bouillon it is good to put into it 
 (iooner or later, according to the coarlnefs or fine- 
 nefs of what you put in ) Partridges or Wild-duck, 
 or a flcfhy piece of Beef hall roafted. Green 
 peafe may fome of them be boiled a pretty while 
 m the great pot; but others in a pot by themfelves, 
 with fome Bouillon no longer than as if they were 
 to eat buttered, und put upon the dilh, containing 
 the whole flock a quarter of an hour after the 
 other hath flewed a quarter of an hour upon the 
 bread. Sometimes old peafe boiled in the broth 
 from the firft, to thicken it, but no Peafe to be 
 ferved in with it. Sometimes a piece of the bot¬ 
 tom of a Vcnifon-pafty, put in from the firft. All'o 
 Venifon-bones. 
 
 Plain favoury EngHjh Pat age. 
 
 Make it of Beef, Mutton, and Veal; at. laft ad-, 
 ding a Capon,or Pigeons.Put in at firft a quartered 
 Onion or two, fome Oat-meal, or French barley, 
 fome bottom of a Venil'on-pafty cruft, twenty 
 whole grains of Pepper 3 four or five Cloves at 
 laft, and a little bundle of iweet herbs, ftore of 
 Marigold-flowers. You may put in Parfley or o- 
 ther herbs. 
 
 _ Or make it with Beef, Mutton, and Veab put¬ 
 ting in fome Oat-meal, and good pot-herbs, as 
 Parfley, Sorrel, Violet-leaves, &c .* And a very 
 
 H 4 little 
 
1 [»«] 
 
 Httle Thyme and Sweet-marjoram, fcarce to be 
 ofted : and fome Marigold-leaves at laft. You 
 may begin to boil it over night,& let it ftand warm 
 all night j then make an end of boiling it next 
 mp'rning. It is well to put into the pot, at firft, 
 twenty or thirty corns of whole Pepper. 
 
 Pot age de Mane de Chap on. 
 
 Make firft a very good bouillon, feafoned as you 
 like. Put fome ot it upon the white fiefh of a Ca¬ 
 pon, or Hen, a little more than half roafted. Beat 
 them well in a Mortar, and ftrain out all the juyee 
 that will come. You may put more broth upon 
 what remains in the ftrainer, and beat again, and 
 ftrain it to the former. Whiles this is doing, put 
 fome of your firft plain broth upon fome dried 
 bread to mittonner well. Let there be no more 
 broth than juft to do that. None to f\yim thin 
 over. When you will ferve the Potage in,pour the 
 white liquor upon the fwelled and gellied bread, 
 and let them ftew together a little upon the coals. 
 When it is through hot, take it off, and fqueefe 
 fome Limon or Orange into it, andffo fend it in 
 prefently. It mendeth a Bouillon much, to boil in 
 ft fome half-roaftcd Volaillc, or other good meat. 
 
 To make Spinage-broth. 
 
 Take ftrong broth, and boil a neck of Mutton, 
 and'aMarrow-bone in it, and skim it very well} 
 then put in half a pound of French Barley, and a 
 bundle of Sweet herbs, and two or three blades of 
 large Mace. Let thefe boil very well. Then mince 
 half a peck of Spinage, and two great Onions ve¬ 
 ry ftnall, and let it boil one hour, or more $ feafon 
 
[ ir 7 ] 
 
 it with fait as you pleafe, and fend the Mutton and 
 the Marrow-bone in a difh with, French bread or 
 Manchet to the Table. 
 
 Ordinary Potage. 
 
 Take the flelhy and finewy part of a leg of Beef, 
 crag-ends of necks of Veal and Mutton. Put them 
 in a ten quarts pot, and fill it up with water. Begiq 
 to boil about fix a clock in the morning, to have 
 your Potage ready by noon. When it is well skim¬ 
 med, put in two or three large Onions in quarters, 
 and half a loaf ( in one lump ) of light French 
 bread, or fo much of the bottom cruft of aVeni- 
 fon-Pafty; all which will be at length clean dif- 
 folved in the broth. In due time ieafon it with 
 Salt, a little Pepper, and a very few Cloves. Like’* 
 wife at a fit diftance, before it be ended boiling, 
 put in ftore of good herbs, as in Summer, Borage^ 
 Buglofs,Purfiane, Sorrel, Lettuce, Endive, Sc what 
 elfe you like j in Winter, Betes, Endive, Parfley- 
 roots. Cabbage, Carrots, whole Onions, Leeks, 
 and what you can get or like, with a little Sweet- 
 marjoram, and exceeding little Thyme, Order it 
 fo that the broth be very ftrong and good. To 
 which end you may after four hours (or three) boil 
 a Hen or Capon in it; light French bread diced, 
 mult be taken about noon, and toafted a little be¬ 
 fore the fire, or crufts of crifp new French-bread 9 
 lay it in a difh, and pour fomc cf the broth upon 
 it, and let it ftew a while upon a Cbafing-difti. 
 Then pour in more broth, and if you have a Fowl, 
 lay it upon the bread in the broth, and fill it up 
 with broth, and lay the herbs and roots all over 
 and about it, and let it ftew a little longer, and fo 
 fierve it up covered, after you have fqueefed fome 
 
 juyee 
 
[ i<8 ] 
 
 jjuyce of Orange or Limon, or put fome Vcrjuyce 
 into it. Or you may beat two or three eggs, with 
 part of the broatb, and lome Vcrjuyce,or juyee of 
 Orange, and then mingle it with the reft of the ■ 
 broath. 
 
 Barley Potagc. 
 
 Take half a pound of French-barley, wafh 
 it in three or four hot waters ; then tie it up in a 
 coarie linen cloth, and ftrike it five or fix blows a- 
 gainft the Table ; for this will make it very ten¬ 
 der. Put it into fuch a pot full of meat, and water, 
 as is faid in the ordinary potage,after it is skimm’d; 
 and feafon this with Salr, Spice, Marjoram, and 
 Thyme, as you did the other. An hour before you 
 take it from the fire, put into it a pound of the beft 
 Raifinsof the Sun well wafhed ; at fuch a diftance 
 of time, that they may be well plumped and ren¬ 
 der, but not boiled to mafh. WhcnThe broth is 
 enough boiled and confumed,and very ftrong,pour 
 fome of it upon fliced dry bread in a deep potage 
 difh, or upon crufts, and let it flew a while. Then 
 pour on all the reft of the broth, with the Barley 
 and Raifins, upon a Capon or Hen, or a piece of 
 Mutton or Veal; and let it mittonner a while up¬ 
 on the Chafing-difh, then ferve it in. 
 
 Stewed Broth. 
 
 Take a like quantity of water and fldh, as in 
 the others, adding two Marrow-bones; which tie 
 at the ends with pieces of linen, that the Marrow 
 may'not melt out, and make the broth toojfar. A 
 while after it is skimmed, put into it a loaf of 
 French bread very thin fliced, (which is better 
 
[ i>9 ] 
 
 than grated) and this- will be all diifolved in the 
 broath. Seaion it in due time with Sale, four or five 
 flakes of Mace, and five or fix Cloves; as alfo 
 with fweet herbs : And an hour, or better, before 
 you take it off, put in Raiflns of the Sun, Prunes, 
 and Currans, of each one pound, well picked and 
 wafhed, When it is boiled enough, pour the broth 
 inro a Bafin, that if it be too fat, you may take 
 it off. There fealop it with a little Sugar, and four 
 or five fpoonfuls of White-wine or Sack. Then 
 pour it upon diced bread, and flew it a while.- 
 Then fqueefe an Orange, or Limon (or both) up¬ 
 on it, and ferve it up with the Marrow-bones in it. 
 
 An Englijh Pot age. 
 
 Make a good ftrong broath of Veal and Mutton; 
 then take out the meat, and put in a good Capon 
 or Pullet: but firft,. if it be very fat, parboil it 
 a little to take away the oylineis of it, and then 
 put it into the broath ; and when it hath boiled a 
 little therein, put in fomc grated bread, a bundle 
 of Iweet herbs, two or three blades of Mace, and 
 a peeled Onion. When it is ready to be difhed up, 
 take the yolks of fix eggs, beat them very well 
 with two or three fpoonfuls of White-wine. Then 
 take the Capon out of the broth, and thicken it up 
 with the eggs, and fo difh it up with the Capon, 
 and toftes of White-bread or dices, which you 
 pleal'e 5 and have ready boiled the Marrow of two 
 or three bones, with fome tender boiled white En¬ 
 dive, and drew it over the Capon. 
 
 Another Potage. 
 
 # 
 
 A good Potage for dinner is thus made: boil 
 
 Beef, 
 
[ 120 | 
 
 £ 
 
 Beef, Mutton, Veal, Volatile, and a little piece o 
 the Lean of a Gammon of the bell Bacon, with 
 fome quartered Onions, (and a little Garlick, if 
 you like it) you need no Salt, if you have Bacon s 
 but put in a little Pepper and Cloves. If it be in 
 the Winter, put in a Bouquet of fweet herbs, 
 or whole Onions, or Roots, or Cabbage. If fea- 
 fon of herbs, boil in a little of the broth aparr, 
 fome Lettuce, Sorrel, Borage,and Buglofs, &c. till 
 they be only well mortified. If you put in any gravy, 
 kt it boil or flew a while with the broth ; put it in 
 due time upon the toafled bread to mitt-oner, c $c. 
 
 If you boil fome half rolled meat with your broth, 
 it will be the better. 
 
 Portugal Broth , as zt was made for theQueev. 
 
 Make verv good broth with fome lean of Veal, 
 Beef, and Mutton, and with a brawny Hen or 
 young Cock. After it is.lbummed, put in an Oni- . 
 on quartered, (and if you like it, a Clove of Gar- 
 lick) a little Parfieyj a fprig of Thyme, as much 
 Mint, a little Balm; fome Coriander-feeds brui- 
 fed. and a very little Saffron .• a little Salt, Pep¬ 
 per, and a Clove. When all the fubftance is boiled 
 ©utof the Meat, and the broth very good, you 
 may drink it fo, or pour a little of it upon tolled 
 fliced bread, and Hew it, till the bread have drunk 
 up all that broth, then add a little more, and Hew; 
 fo adding by little and little-, that the bread may 
 imbibe it and Iwell: whereas if you drown it at 
 once, the bread, will not lwell,and grow like gellyj 
 and thus you will have a good Potage. You may 
 add Parlley-roots or Leelcs, Cabbage or Endive in 
 the due time before the broth is ended boiling,and 
 time enough for them to become tender. In the 
 
t 1*1 ] 
 
 Summer you may pur in Lettuce., Sorrel, Purflane,, 
 Borage, and Buglofs, or what other pot-herbsyou 
 like. But green herbs do rob the ftrength and vi¬ 
 gor and cream of the Potage. 
 
 The Queens ordinary Bouttton de[ante in a morn¬ 
 ing, was thus, A Hen, a handful of Parfley, a {prig 
 of Thyme, three of Spear-mint, a little Balm, 
 half a great Onion, a little Pepper, and Salt, and 
 a Clove, as much water as would cover the Hen; 
 and this boiled to lefs then a pint, for one good 
 porrenger full. 
 
 Nourijfant Potage de fame 
 
 Fill a large earthen pot with water, and make it 
 boil ; then take out half the water, and put in Beef 
 and Mutton (fit pieces) and boil and skim: and as 
 foon as it boils, lealon it with Salt and Pepper. Af¬ 
 ter an hour and half, or tvyo hours, put in a Capon, 
 and four or five Cloves ; when it is within a good 
 half hour of being boiled enough , put in fuch 
 herbs, as you intend, as Sorrel, Lettuce, Purfiane, 
 Borage, and Buglofs, or green Peafe; and in the 
 Winter, Parfley-roots, and white Endive, orNa- 
 vets, (§c. lb pour the broth upon tolled light 
 bread, and let it flew a while in the dilh covered. 
 You fhould never put in frdh water. And if you 
 lhould through the confirming of the water by long 
 boiling, it mull be boiling hot. The lefs broth re¬ 
 mains, the better is the Potage, were it but a por¬ 
 renger full, lb that it would be ftiff gelly when it 
 is cold. It is good to put into the water, atthefirll, 
 a whole Onion or two ; and if you will, afpoon- 
 ful of well-beaten orge monde , or bottom cruft of 
 bread, or fome of the bottom of a Venifon-Pafty. 
 
 Potage 
 
[ 122 ] 
 
 Potage de Sante, 
 
 Make ftrong broth with a piece of Beef, Mutton, 
 and Veal, adding a piece of the Sinews of the leg 
 of Beef, feafbning it with two great Onions quar¬ 
 ter ed,fome Cloves, and white Pepper. In due time 
 put in a Capon, or take fome broth out to boil it in. 
 Bat before you put in the Capon.* take out lome of 
 the broth, in whichboil and itew Turnips firft pre¬ 
 pared thus. Fry them in fcalding Butter, till they 
 be render ; then take them out with a holed skim- 
 mer,and lay them in a wholed difh warmed, let in 
 another whole difh. When all the butter is quite 
 drained out, ftew them in a pipkin in the broth, as 
 is laid above. When you will make up your potage, 
 put fome ladlefuls of the broth of the great pot 
 (driving away the fat with the ladle) upon dices of 
 fcorched bread in a deep difh. Let this mitconner 
 a while. Then lay the Capon upon it, and pour the 
 Turnips and broth of them over all; A Duck in 
 lieu of a Capon will make very good potage. But 
 then it is belt, to fry that firft, as the Turnips, then 
 boil it. 
 
 Potage de Sante. 
 
 Make a goocfaad well feafoned bouillon with 
 lean,Beef, Mutton, and Veal, in which boil a Ca¬ 
 pon. Boil with it either Cabbage, or Turnips, or 
 whole Onions. The firft two you put into the broth 
 all over the difh; but the Onions you lay all round 
 about the brim, when you ferve it in. Whiles the 
 meat is boiling to make the boullon, you roll a 
 ikfhy piece oflkef (without fat) or two or three 
 pound ; and when it is half rofted, fqueefe out all 
 the juyee, and put the' fiefh into the pot with the 
 
t 1*3 1 
 
 reft of the meat to boil, which will both colour and 
 iirengthen it. When you find your Bouillon good, 
 pour, if into the difh, where your bread lieth diced' 
 (which muft be very ‘light and fpungy, and dried 
 firft, after it is diced) and let it mittoner a little. 
 Then pour your gravy of Beef upon it, (or of 
 Mutton) and lay your Capon upon it, and lay in 
 your roots round about it.It is beft to boil by them- 
 fdves in home of the bouillon in a pot apart, the 
 roots or Onions. 
 
 Forage de Same: 
 
 Mounfieur dc S. Enremom makes thus his potage 
 de fame and boiled meat for dinner being very 
 Valetudinary. Put a knuckle of Ve? { l and a Hen 
 into an earthen pipkin, with a gallon of water (a- 
 bou nine of the Clock forenoon) and boil it gent- 
 ly till you have skimmed it well. When no more 
 icum rifenh (which will be in about a quarter of an 
 hour) take out the Hen (which elfe Would be tod 
 much boiled) and continue boiling gently till a- 
 bout half an hour part ten. Then put in the Hen 
 again, and a handful of white Endive uncut at 
 length, which requireth more boiling then tender¬ 
 er herbs. Near half an hour after eleven, put in 
 nvo good handfuls of tender Sorrel, Borage, Bu- 
 glofs,Lettuce, purflane (thefe two come later then 
 the others, therefore are not to be had all the Win¬ 
 ter) a handful apiece, a little Cerfevil, and a little 
 Beet-leaves. When he is in pretty good healtc, that 
 he may venture upon more lavory hotter things, he 
 puts in a large Onion ftuck round with Cloves, and 
 lometimes a little bundle of Thyme, and other hot 
 lavory herbs ; which let boil a good half hour or 
 better, and take them our, and throw them away* 
 
 when 
 
 t 
 
[ «4l 
 
 When you put in the tender herbs. About three 
 quarters after eleven, have your diced dried bread 
 ready in a dilh, and pour a ladleful of the broth up¬ 
 on it. Let it ftew covered upon a Chafing-difh. 
 When that is foaked in, put no more. So continue 
 till it be well mittonned, 3 c the bread grown fpun- 
 gy, and like a gelly. Then fill up the diih with 
 broth, and put the Hen and Veal upon it, and co¬ 
 ver them over with herbs, and fo ferve it in. He 
 keeps of this broth to drink at night, or make 
 a Pan-cotto , as alfo for next morning. I like 
 to add to this, a rand of tender briskit Beef, and 
 the crag-end of a neck of Mutton. But the Beef 
 muft have fix hours boiling. So put it on with all 
 the reft at fix a Clock. When it is weilfcummed, 
 take out all the reft. At nine, put in the Veal and 
 Mutton, and thence forwards, as is laid above. But 
 to fo much meat, and for fo long boiling, you muft 
 have at leaft three gallons of water. Either wuy 
 you muft boil always but leifurely, and the pot co¬ 
 vered as much as is convenient, and feafon it in due 
 time with a little Salt, as alfo with Pepper, if you 
 like it; and if you be in vigorous health, you may 
 
 E ut a greater ftore of Onions quartered. The beets 
 ave no very good tafte, peradventure it were 
 beft leave them out. In health you may feafon the 
 Potage with a little juyce of Orange. In feafon 
 green Peafe are good, alfo Cucumbers. In Winter, 
 Roots, Cabbage, Poix-chiches, Vermicelli at any 
 time. You may ufe yolks of eggs beaten with fome 
 of the broth and juyce of Oranges or Verjuyce, 
 then poured upon the whole quantity. 
 
 Tea with Eggs. 
 
 The Tefuit that came from China , Anno 1664, 
 
 told 
 
[ **f] 
 
 told Mr. Waller , that there they ufefometime^ in 
 this manner.Tonear a pint of the infufion,take two 
 yolks of new laid eggs, and beat them very well 
 with as much fine Sugar as is fufiicient for this 
 quantity of liquor ; when they are very well in¬ 
 corporated, pour your Tea upon the Eggs and Su¬ 
 gar, and ftir them well together. So drink it hot. 
 This is when you come home from attending bufi- 
 nefs abroad, and are very hungry, and yet have not 
 conveniency to eat prelently a competent meal. 
 This prelently difcuifeth and farisfieth all rawnefs 
 and indigence of the Itomach, flieth luddenly over 
 the whole body, and into the veins, andftrength- 
 neth exceedingly, and prefervcs one a good while 
 from necefiity creating. Mr .Waller findethall thofe 
 effects of it thus. 
 
 In thefe parts he faith, we let the hot water 
 remain too long foaking upon the tea,which makes 
 it extradl intolt fielf the earthy parts of the herb. 
 The water is to remain upon it no longer then 
 whiles you can fay the Mife> ere Pfalm very leifure- 
 ly. Then pour it upon the Sugar , or Sugar and 
 Eggs. Thus you have only the fpir itual parts of the 
 Tea, which is much more adtive, penetrative, and 
 friendly to nature. You may for this regard take a 
 little more of the herb ; about one dram of Tea 
 will ferve for a pint of water; which makes three 
 ordinary draughts. 
 
 o. 
 
 'Nourifhing Broth. 
 
 Make a very good gelly-broth of Mutton, Veal, 
 joynt-bones of each," a Hen, and l'ome bones (with 
 a little meat upon them) of rolled Veal or Mutton, 
 breaking the bones that the Marrow may boil out. 
 Put to boil with thefe fome Barley (firft boiled in 
 
 I ‘ water, 
 
[ 126 ] 
 
 water, that you throw away) fome Harts-horn 
 rafped, and fome ftoned Raifins of the Sun. When 
 the broth is throughly well boiled, pour it from the 
 Ingredients, andlet it cool and harden into a gel- 
 ly: then take from it the fat on the top, and the 
 dregs in the bottom. To a porrenger lull of this 
 melted, put the yolk of a new-laid egg beaten with 
 the juyce of an Orange (or lefs, if you like it not 
 fo fharp) and a little Sugar; and let this ftew gent¬ 
 ly a little while all together, and fo drink it. Some 
 flefh of rofted Veal or Mutton, or Capon, be- 
 fides the rofted bones, that have Marrow in them, 
 doth much amend the broth. 
 
 The Joynts I have mentioned above, are thofe 
 which the Butchers cut off, and throw to their 
 dogs, from the ends of fhoulders, legs, and other 
 bare long parts, and have the finews fticking to 
 them. 
 
 Good Nourishing Pot age. 
 
 Take any bones of rofted or boiled Beef, from 
 which the meat is never fo clean eaten and picked j 
 as the Ribs, the Chine-bones, the buckler Plate- 
 bone, Marrow-bones, or any ©ther,that you would 
 think never fo dry and infipid. Break them into 
 fuch convenient pieces, as may lie in your pipkin 
 or pot; alfo you may bruife them. Put with them 
 a good piece of the bloody piece of the throat of 
 the Beef, where he is flicked, add ftoreof water 
 to thefe. Boil and feum them, till the firft foul 
 lcurn is rifen and taken away ; afterwards feum no 
 more, but let the blood boil into the broth. You 
 may put a quartered Onion or two to them, if you 
 like them. After four or five hours boiling, put in 
 a good knuckle with fome of the kg of Veal 5 and 
 
f !*7 )' 
 
 if you pleafe, a crag-bscLeftwo of necks of Mur- 
 ton. Let thefe boil very Well with the reft. Yoii 
 may put in what herbs you pleal'e, in due time, as 
 Lettuce, Sorrel, Borage, and Bugiofs, Spinage and 
 Endive, Purflane, &c. and a bundle of Afreet herbs. 
 In Winter, Cabbage, or Turnips, or Parfley-roots, 
 or Endive, &c. It will be done in two or three 
 hours after the Veal and Mutton are in. Pour out 
 the broth, and boil it a little by it lelf over a 
 Chafing-dilh, in fome deep veffel, to lcum off the 
 fuperfluous fa-t. Then pour it upon tofted bread 
 (by degrees, if you will, ftewingit, togellyit) 
 to ferve it in (after it hath ftefred a little) you mult 
 remember to feafon it with Salt, Pepper, and 
 Cloves, in the due time. You will do well to quick¬ 
 en it vvith fome verjuyee, or juyee of Orange; or 
 with fome yolks of eggs and the juyees, if the broth 
 be not over ftrong. Green peafe in the feafon do 
 Well with the Potage. You may put in, near the 
 beginning, fome bottom of a peppered Pafty , or 
 of a loaf of bread. 
 
 * 
 
 When ten Tlommery ; 
 
 In the Weft Countrey they make a kind of Fiom- 
 mery of wheat-flower, which they judge to be 
 more hearty and pleafantthen that of Oatmeal j 
 thus, take half or a quarter of abulhel of good 
 Bran of the beft Wheat (which containcth the pu- 
 reft flour of it, though little, and is ufed to make' 
 ftarch) and in a great wooden boul, or pail, let it 
 foak with cold water upon it three or four days. 
 Then ftrain out the milky water from it, and boil 
 it up to a gelly, or like ftarch. Which you may fea¬ 
 fon with Sugar,andRofeorQrange-flower water, 
 and let it ftand till it be cold, and gellied. Then 
 
 la • eat 
 
t 128 J 
 
 car it with White or Rhenifli-wine, or Cream, or 
 Milk, or Ale. 
 
 Pap of Oat-meal . 
 
 Beat Oat-meal fmall, put a little of it to milk, 
 and let it boil ftewingly, till you fee that the milk 
 begins to thicken with it. Then ftrain the milk 
 from the Oatmeal (this is as when you foak or boil 
 out the fubftance of Oatmeal with water, to make 
 Flommery) then boil up that milk to the height of 
 Pap, which fweeten with a little Sugar, aud put to 
 it fome yolks of Eggs dilfolved in Rofe or Orange- 
 flower-water, ancl let it mittonner a while upon 
 the Chafing'-difh, and a little Butter, if you like 
 it. You may boil a littlfc Mace in the Milk. 
 
 • 
 
 Panado. 
 
 Beat a couple of new laid eggs in good clear 
 broth; heat this a little, ftirrmg it all the while. 
 Then pour this upon a Panado made th^ck of the 
 fame broth; and keep them a little upon a Chafing- 
 difh to incorporate, ftirring them all the while. 
 
 Bar ley-Pap , 
 
 Boil Barley in water ufjue ad Pntrilaginem 3 \vkh a 
 flake or two of Mace, or quartered Nutmeg; and 
 when it is in a manner dilfolved in water with long 
 boiling, ftrain out all the Cream or Pap, leaving 
 the husks behind. At the fame time beat (for one 
 mefs) two ounces of blanched Almons with Rofe- 
 Water; and when they are throughly beaten,ftra in 
 out their milk, (or you may put this to the Barley 
 before it is ftrained, and ftrain them together) and 
 
 put 
 
.[ M 9 3 
 
 put it to the Barley-pap, and let them ftevv a while 
 together ; then fweeten it with Sugar to your tafte* 
 Or when you have boiled the Barley in water very 
 tender as above, you may put milk to it, and boil 
 again to fitting tnicknefsThen ftrain it, adding 
 Almonds as above. Or if you will, and your fto- 
 mach will bear it, you may eat it without ftraining 
 the Barley (but the Almonds muft be ftrained) and 
 you may put Butter to it if you pleafe. 
 
 You may do the like with Oatmeal or Rice; or 
 put Pine-kernels (firft well watered) with the Al¬ 
 monds. 
 
 Oat-meal-Pap. Sir John Colladon. 
 
 Put beaten Oat-meal to foak an hour or two in 
 milk, as you do in water, when you make Flom- 
 mery. Then itrain it out into a Pofiiet through a 
 fitting ftrainer; and if you judg it too thick of the 
 Oat- meal for fufficient boiling, add more milk to 
 it. Set thisjto boil, (putting then into it a lump of 
 Sugar, about as big as a little Wall-nut ) and ftir 
 it well all the while, that it burn not to. About 
 an hours boiling is fufficient, by which time it 
 fhould be grown pretty thick. Put then a good 
 lump of frefh butter to it, which being well melt¬ 
 ed and ftirred into the Pap, and incorporated with 
 it, take it from the fire, and put into a difh, and 
 ftrew fome fine Sugar upon it, or mingle fome Su¬ 
 gar with it to fweeten the whole quantity. You 
 may feafon it alfo with Rofe-water or Orange- 
 flower-water, or Ambergreece, or fome yolks of 
 new-laid eggs. You may put in a very little Salt at 
 the firft. 
 
. [ 13 ° 3 
 
 I 
 
 J{ice (3 Orgcmonde 
 
 Boil a quart of Milk in a large Pipkin; as foon 
 as it boileth take it from the fire, and inftantly put 
 into it[five or fix good fpoonfuls of pickedRice,and 
 cover it clofe, and fo let it ftand foaking in the 
 Chimney-corner two hours. Then let it on the 
 fire again to make it flew or boil fimpringly for an 
 hour, or an hour and half more, till it be enough. 
 Then put Sugar to it, and fo ferve it in. 
 
 Orgemonde is done in the fame manner; onlyyou 
 let that ftand covered and warm all the while, du¬ 
 ring three, four, or five hours, and then you boil it 
 fimpringly three or four hours more. The quantity 
 mult be more or lefs, as you defire it thicker or 
 thinner,'which after oncetrial,you will eafily know 
 how ro proportion out. The chief care muft be, 
 that the rife or barley be well homogeneated with 
 the Milk- 
 
 Stnallage-GrueL 
 
 In a Marble Mortar beat great Oatmeal to 
 meal (which requireth long beating) then boil it 
 three or four hours in Spring water. To a Pofnet 
 full of two or three quarts of water put about half 
 a Porrengcr full of Oatmeal before it is beaten ; 
 for after beating it appeareth more. Tothisquan- 
 tity put as much Smallage as you buy for a penny, 
 which maketh it ftrong of the herb,and very green. 
 Chop the Smallage exceeding fmall, and put it in a 
 good half hour Before you arc to take your Pofnet 
 from the fire. You are to feafon your Gruel with a 
 little fait, at the due time, and you may put in a 
 little Nutmeg and Mace t;o it. When you have ta- 
 
 A; . %• < c 1 1rpn 
 
[ i3i ] 
 
 ken it from the fire , put into it a good proportion 
 of Butter, which ftir well to incorporate with the 
 Gruel, when it is melted. 
 
 About Water-gruel. 
 
 When you fet to the fire a big Pot of Oat-meal, 
 (which muft be but once cut , that is, every corn 
 cut once a two) and water, to make Water-gruel ; 
 let it boil long , till it bealmoft boiled enough, 
 then make it rile in a great ebullition, in great gal¬ 
 loping waves, sand skim off all the top that rifeth ; 
 which may be a third part of the whole, and is the 
 Cream, and hath no grofs vifible Oat-meal in it. 
 Boil that a while longer by it felf, with a little 
 Mace and Nutmeg, and feafon it with Salt. When 
 it is enough, take'it off, and put Sugar, Butter, and 
 a little red Rofe-water to it, & an egg with a little 
 White-wine , if you like it, and would have it 
 more nourilhing. This is by much better then the 
 part which remaineth below with the body of the 
 Oat-meaL Y et that will make good Water-gruel 
 for the Servants. 
 
 If you boil it more leifurely, you muft skim 
 off tne Cream as it rifeth in boiling ; elfe it will 
 quickly fink down again to the reft of the grofs 
 Oat-meal And thus you may have a finer Cream 
 then with hafty boiling. 
 
 An excellent and wbolfome Water-gruel with Wood - 
 forrel and Current. 
 
 Into a Pofnet of two quarts of water, befides the 
 due proportion of beaten Oat-mcal , put two 
 handfuls of Wood-forrel,a little chopped andbrui- 
 fed, and a good quantity of picked and walhed 
 
 I 4 * Cur- 
 
[ U3 2 1 
 
 Currans tied loofely in a thin ftuffbag (as a bolter- 
 cloth.) Boil thdb very well together, leafoning 
 the Com'pofition in due time, with Salt, Nutmeg, 
 Mace, or what elfeyoupleafe, asRofemary, (3c. 
 when it is fufficiently boiled, ftrain the Oat-meal, 
 and prefs out all the juyee and humidity of the 
 Currans and Herbs, throwing away the infipid 
 husks ; and feafon it with Sugar and Butter, and 
 to each Porrenger full two Ipoonfuls of Rhenifh- 
 wine, and the yolk of an egg. 
 
 The Queens Barley-Cream. 
 
 % 
 
 Youmuft make a good Barley-water, throwing 
 aWay the three firft waters as foon as they boil; 
 which will take up about three quarters of an hour. 
 Then you boil a large quantity of water with the 
 Barley (which thus prepared makes the water no 
 more red or ruflet ) during an hours lpace or more; 
 (that it may be ftrong ol the Barley, pearl Bar¬ 
 ley is beft ) towards the latter end put in the Pullet 
 flaid , and the legs cut off ; If it ihould boil too 
 long, the emulfion would tafte to fieihy. When 
 it is enough, let the broth run clear from the Bar¬ 
 ley and Pullet, and beat the Almonds with the 
 broth, and ftrain them from it. Then fweeten it 
 with Sugar. This is to friake at leaft two Iffiglilh 
 quarts of Emulfion. I fhould like to put fome pulp 
 of Barley, boiled by it felf, to ftrain with the Al¬ 
 mond-milk, and if you will, fome Melon-feeds. 
 You may put fome juyee of Limon or Orange to 
 it. Alfo lealon it with Cinnamon, and make the 
 broth ftronger of the fielh. 
 
 The Queens white Potage is made only of the 
 white flefti of Capon beaten with good broth, and 
 
 ftrained^ 
 
[?33l 
 
 ftrained, and a little juyce of Limon or Orange 3 
 but no Almonds. 
 
 Preffis NouriJJant. 
 
 The Queen Mothers Preffis was thus made.Take 
 unGigot of Mutton, a piece of Veal, and a Capon, 
 for half the quantity of each ofthefej and put 
 them to roll: with convenient fire, till they are 
 above half rofted, or rather till they be two thirds 
 rolled. Then take them off, and fqueefe out all 
 their juyce in a prefs with ferews, and feum all the 
 fat from it, and put it between two difhes upon a 
 Chafing-difh of Coals, to boil a very little, or ra¬ 
 ther but to heat well} for by then it is through 
 hot the juyce will be ripened enough to drink, 
 whereas before it was raw and bloody} then if 
 you perceive any fat to remain and fwim upon it, 
 cleanfe it away with a Feather. Squeefe the juyce 
 of an Orange (through a holed fpoon ) into half a 
 Porrenger full of this, and add a little fait, and 
 drink it. The Queen ufed this at nights inftead of 
 a Supper } for when fhe took this, fhe did eat no¬ 
 thing elfe. It is of great, yet temperate nourifh- 
 ment. If you take a couple of Partridges inftead 
 of a Capon, it will be of-more nourifhment, but 
 hotter. Great wcaknefs and Confumptions have 
 been recovered with long ufe of this, and ftrength 
 and long life continued notably. It is good to take 
 two or three fpoonfuls of it in a good ordinary 
 bouillon. 'I lhould like better the boiling the fame 
 things in a clofe flagon in bullionte Balneo t as my La¬ 
 dy Kent, and my Mother uled. 
 
r 134 ] • 
 
 Broth and Potage. 
 
 Monfleur de Bourdeaux ufed to take a mornings a 
 broth thus made. Make a very good broth (To as 
 to gelly, whgn it is cold) of a lean piece of a leg of 
 Veal, the Crag-end pf a neck of Mutton, and a 
 Pullet, feafoning it with a little S^lt, Cloves, and 
 Pepper to your mind. Beat fome of it with a hand¬ 
 ful of blanched Altnons, and twenty husked feeds 
 of Citron, and ftrain it to the whole: put Sugar 
 to it, and fo drink it in ay Emulfion. 
 
 Otherwhiles he would make a Potage of the 
 broth, (made without fruit) boiling and Hewing it 
 With fome light bread. 
 
 Pan Cotto. 
 
 To make a Pan Cottr , as the Cardinals ufe in 
 jf^owejTakc much thinner broth,made of the fldhes 
 as above (or of Mutton alone) and boil it three 
 hours gently, and clofe covered in una gignatx, 
 with lumps of fine light bread tofted or dried. Vn 
 Pan grattato is made the lame way with fine light 
 bread grated. Seafon the broth of either lightly 
 with Salt, and put in the Spice at the laft, when 
 the bread, is almoft boiled or Hewed enough. You 
 may ufe juyee of Orange to any of thefe. Awhol- 
 fome courfe of diet is, to eat one of thefe, or Pana¬ 
 da, or Cream of Oat-meal, or Barley, or two 
 New-laid-eggs for breakfaftj and dine at four or 
 five a clock, with Capon, or Pullpt, or Partridge, 
 Sc. beginning your meal with a little good nou- 
 rifhing Potage. Two poched eggs with a few fine 
 dry-fryed Collops of pure Bacon, are not bad for 
 breakfaft, or to begin a meal. 
 
[ IJJ ] 
 
 My Lord Lumley c s Peafe-Potagc. 
 
 Take two quarts of Peafe, and put them into aq 
 ordinary quantity of water, and when they are 
 almoft boiled, take out a pint of the Peafe whole, 
 and ftrain all the reft. A little before you take out 
 the pint of Peafe, when they are all boiling toge¬ 
 ther, put in almoft an ounce of Coriander-feed 
 beaten very fmall, one Onion, fome Mint, Pariley, 
 Winter-favory, Sweet-marjoram, all minced very 
 fmall; when you have ftrained the Peafe, put in 
 the whole Peale and the ftrained again into the 
 pot, and let them boil again, and alittle before 
 you take them up, put in half a pound of fwcet- 
 outter. You muft lealon them in due time, and in 
 the ordinary proportion with Pepper and Salt. 
 
 This is the proportion to make about a gallon of 
 Peafe-potage. The quantities are fet down, by 
 guefs. The Coriander-feeds are as much as you 
 can conveniently take in the hollow of your hand. 
 You may put in a great good Onion or two. A 
 pretty deal of Parflcy, and if you will, and the 
 lealon afford them, you may add what you like of 
 other Potage-herbs, fuch as they ufe for their Po- 
 tages in France. But if you take the favory herbs 
 dry, you muft crumble or beat them to fmall Pow¬ 
 der (as you do the Coriander-feed) and if any part 
 of them be too big to pals through, the ftrainer,af- 
 ter they have given their rafte to the quantity, in 
 boiling a fufficient while therein, you put them a- 
 way with the husks of the Peafe. The pint of Peafo 
 that you referve whole, is only to Ihew that it is 
 Peafe-potage. This muft be of the thicknefs of 
 ordinary Peale-potage. For which thefe proporti¬ 
 ons will make about - a gallon. 
 
 Broth 
 
[13 6 ] 
 
 j^rffth for f.ci and convalcfcent Perfons. 
 
 Para Crag-end of a neck of Mutton, a knuckle 
 pf Veal, and a Pallet into a pipkin of water, with 
 a fpoonful or two of French-barley, firft fealded in 
 a water or two. .The Pullet is putiri after the other 
 meat is well skimmed, and hath boiled an hour. A 
 good hour after that, put in a large quantity of 
 Sorrel, Lettuce, Purilane,Borage, and Buglofs, and 
 boil an hour more, at ieaft three hours in all. Be¬ 
 fore you put in the herbs, leafon the broth with 
 Salt, a little Pepper and Cloves, ftrain out the 
 broth and drink it. ■ 
 
 But for Potage, put at firfb a good piece of fldhy 
 young Bed with the reft of the meat. And put 
 not in your herbs till half an hour before you take 
 oft the pot. When you ufe not herbs, but Carrots 
 and Turnips, put in a little Peny-royal and a fprig 
 of Thyme. Vary in the feafon with green Peal'e, 
 or Cucumber quartered long-wife, or green fowre 
 Verjuyce grapes ; always well leafoned with Pep¬ 
 per, Salt, and Cloves. You pour fome of the broth 
 upon the diced bread by little and little, ftewing it 
 before you put the herbs upon the Potage. 
 
 Hie beft way of ordering-your bread in Potages, 
 is thus. Take light fpungy fine white French bread, 
 cut only the crufts into tofts. Toft them exceeding 
 dry before the fire, lo that they be yellow. Then 
 put them hot into a hot difh, and pour upon them 
 fome very good ftrong broth, boiling hor. Cover 
 this, and let them flew together gently, not boil; 
 and feed it with frefh broth ftill as it ncedeth. This 
 will make the bread fwell much, and become like 
 gelly. 
 
 An 
 
[ 1 it 1 
 
 An excellent Pojfet. 
 
 Take half a pint of Sack, and as much Rhciuffe- 
 Wine, lweeten them to your tafte with Sugar. Beat 
 ten yolks of Eggs, and eight of whites exceed ¬ 
 ing well, firft taking out the Cocks tread, and 
 if you will the skins of the yolks ; lweeten thefe 
 alfoand pour them to the Wine 5 add a ftick or two 
 of Cinnamon bruifed, fct this upon a Chafing- 
 difh to heat ftrongly, but not to boil; but it mil 
 begin to thicken. In the mean time boil for a quar¬ 
 ter of an hour three pints of Cream feafoned duly 
 with Sugar andfome Cinnamon in it. Then take in 
 off from boiling, but let it ftand near the fire, that 
 it may continue icalding-hot whiles the Wine is 
 - heating. When both are as lcalding-hot as they can 
 be without boiling, pour the Cream into the Wine 
 frdm as highasyipu can. When all is in, fet it up¬ 
 on the fire to fte\V for half an hour. Then fprinkle 
 all about the top of it the juyce of a quarter of a 
 Limon ; and if you will, you may ftrew powder 
 of Cinnamon and Sugar, or Ambergreece upon it. 
 
 Peafe of thefeedy Bads of Tulips. 
 
 In the Spring (about the beginning of May) the 
 dowry leaves"of Tulips do fall away, and there 
 remains within them the end of the Italic, which in 
 time will turn to feed. Take that feedy end (then 
 very tender) and pick from it a little excrefcen- 
 ces about it, and cut it into fhort pieces, and boil 
 them and drefs them as you would do Peafe 5 and 
 Ticv will tafte like Peafe, and be very favory. 
 
 Boiled 
 
[»J«] 
 
 Boiled l^ice dry. 
 
 The manner of boiling Rice to eat with Butter, 
 is this. In a pipkin pour upon it as much water a$ 
 will fwim a good fingers bredrh over it. Boil it 
 gently till it be tender, and all the water drunk into 
 the Rice ; which may be in a quarter of an hour 
 or lefs.Stir it often with a wooden fpatule or ipoon* 
 that it burn not to the bottom : but break it not. 
 When it is enough, pour it into a difli, and (lew it 
 with fome butter,and feafon it with Sugar and Cin¬ 
 namon. This Rice is to appear dry, excepting for 
 the Butter, that is melted in it. 
 
 Marrow Sop with JVinei 
 
 Make thin tofts or dices of light French breads 
 which dry well, or toft a little by the fire, then 
 ioak them in Canary or old Malago wine, or fine 
 Mufcat, and lay a row of them in a deep difli or 
 bafin, then a row of lumps of Marrow upon that; 
 then drew a little fine Sugar mingled with fome 
 powder of Cinnamon and Ambergrcce (and Nut¬ 
 meg, if you like it) upon that. Then another row 
 of- lops, &c. repeating this till the difh be full : 
 and more Sugar, Cinnamon and Amber at the top, 
 than on the other rows. If you will, you may put 
 a row of ftoned Raidns of the Sun upon every row 
 of Marrow. Then cover the difli, and pur it in an 
 Oven to bake for half an hour, or till the Marrow 
 be fuffioiently baked. 
 
 Capon in White Broth. 
 
 My Lady of Monmouth boiled aCapon with White ‘ 
 
 broth 
 
[ 139 ] 
 
 broth thus. Make reafonable good broth, with tJh£ 
 crag-ends of Necks of Mutton and Veal (of which 
 you rnuft have fo much as to be at leaft three quarts 
 of white-broth in the difh with the Capon, when 
 all is done 5 clle it will not come high enough up¬ 
 on the Capon.) Beat a quarter of a pound of blan¬ 
 ched Almons with three or four fpoonfuls of 
 Cream, and if you will, a little Role-water ; 
 then add fome of your broth to it, fo to draw out 
 all their l'ubftance, mingling it with the reft of the 
 broth. Boil your Capon in fair water by it lelf j and 
 a Marrow-bone or two by thcmfelves in other wa¬ 
 ter. Likewife fomeChel'nuts(inftead of which you 
 may ufe Piftacoios, or macerated Pine-kernels) 
 and in other water lome Skirrcts, or Endivc,orPar- 
 fley-roots, according to the feafon. Alfo plump 
 lome Raiiins of the Sun, and ftew fome diced 
 Dates with Sugar and water. When all is ready to 
 joyn, beat two or three new-laid Eggs (whites and 
 all) with fome of the White-broth, that muft then 
 be boiling, and mingle it with the reft, and let it 
 boil on } and mingle the other prepared things 
 With it, as alfo a little fliced Oringiado (from 
 which the hard Candy-fugar hath been foak- 
 ed off with warm water) or a little peel of Orange 
 (or lome Limon pickled with Sugar and Vinegar, 
 Inch as ferves for Salads) which you throw avvay, 
 after it hath been a while boiled in it ; and put a 
 little Sack to your broth, and fome Ambergrecce, 
 if you will, and a fmall portion of Sugar ; and 
 laft of all, put in the Marrow in lumps that you 
 have knocked out of the boiled bones. Then lay 
 your Capon taken hot from the liquor he is boiled 
 in, upon Uppers and dices of tofted light bread, 
 and pour your broth and mixture upon it, and co¬ 
 ver it with another difti, and let all mW together a 
 
 while j 
 
' [ r 4°] 
 
 while 5 then ferve it up. You muft remember td 
 feafon your broth in due time with fait and fuel! 
 fpices as you like. 
 
 To Butter Eggs with Cream. 
 
 Take a dozen of Eggs,* a pint of Cream 5 beat 
 them well together, and put three quarters of a 
 pound of Butter to them, and fo let them on the 
 lire to harden, and ftir them, till they are as hard 
 as you Would have them. 
 
 To make Cock?Ale. 
 
 Take eight gallons of Ale, take a Cock and boil 
 him well 5 then take four pounds of Raifins of the 
 Sun well ftoned, two or three Nutmegs, three or 
 four flakes of Mace, half a pound of Dates; beat 
 thele all in a Mortar, and put to them two quarts of 
 the beft Sack : and when the Ale hath done work¬ 
 ing, put thefe in, and flop it clofe fix or leven days, 
 and then bottle it, ana a month after you may 
 drink it. 
 
 \ 
 
 To make Plague-water. 
 
 Take a pound of Rue, of Rofemary, Sage, Sor¬ 
 rel, Celandine, Mugwort, of the tops of red Bram- 
 bles,ofPimpernel,Wild“draggons,Arimony,Balm, 
 Angelica, of each a pound. Put thefe Compounds 
 in a pot, fill it with White-wine above the herbs, 
 io let it ftand four days. Then ftill it for your ufe 
 in a Limbeck. 
 
[ i-f* i 
 
 Another P/ ague-water. 
 
 Take Rue, Agrimony, Wormwood, Celandine^ 
 . Sage, Balm, Mugwort, Dragons, Pimpernel, Ma¬ 
 rigold, Fetherfew,Burnet,Sorrel,and Elecampane- 
 roots lcraped and diced finall, Scabious, Wood- 
 betony, brown May-weed, Mints, Avcnce, Tor- 
 mentil, Car duns Bcnedictus , and Rofemary as much 
 as any thing elfe, aiid Angelica if you will. You 
 tnuft have like weight of all them, except Rofema- 
 ryaforefaid, which you muft have twice as much 
 of as df any of the rcft;then mingle them all together 
 and fhrea them very Email 5 then fteep them in the 
 bell White-wine you can get three days and three 
 nights, ftirring them once or twicea day^ purring 
 no more Wine then will cover the herbs well; then 
 ftill it in a common ftill, and take not too much of 
 the firft water, and but a little of the fecond, ac¬ 
 cording as you fed the ftrength, elfe it will be 
 lour. There muft be but half fo much Elecam¬ 
 pane as of the reft 
 
 To make Hasberry-Wine. 
 
 Take four gallons of Deal-Wine, put it into an 
 earthen jugg $ put to it four gallons of Rasberries; 
 let them ftand fo infufing feven days : then prefs it* 
 out gently: Then infufe as many more Rasberries 
 feven days longer, and (o three times if you pleafej 
 put to it as much fine Sugar as will make it pleafanr; 
 part it into a Rundlet dole (topped, let it ftand til), 
 it is fine, and then draw it into bottles, and keep ic 
 till it be fine. 
 
 Te 
 
 K 
 
[ H 2 1 
 
 To keep Quinces all the year good. 
 
 Take all your leaft and word Quinces, that are 
 found, and cut them in pieces, with all the Cores 
 and Parings you make: boil them more then an 
 hour j then put the Quinces into this boiling li¬ 
 quor, and take them forth prefently, not letting 
 them boil, and lay them to cool one by one apart 3 
 then take the liquor and ftrain it, and put for eve¬ 
 ry gallon of liquor half a pint of honey; then 
 boil it and feum it clean } let it be cold, and then 
 put your Qiiinces into a pot or tub, that they be 
 covered with the liquor, and flop it very dole 
 with your Pafte. 
 
 To make a White-Pot . 
 
 Take three quarts of Cream, and put into it the 
 yolks of twelve eggs 3 the whites of four being firlt 
 very well beaten between three quarters of a 
 4 pound of Sugar, two Nutmegs grated, a little 
 Salt; half a pound of Raifins firlt plump'd. Thele 
 being diced together, cut fome thin dices of a dale 
 Manchet; dry them in a dilh againft the fire, and 
 lay them oh the top of the Cream, and Ibme Mar¬ 
 row again upon the bread, and fo bake it. 
 
 To make an Hotchpot. 
 
 Take a piece of Brisket Beef, a piece of Mut- • 
 ton, a knuckle of Veal, a good Colander of Pot¬ 
 herbs ; half minced Carrots, Onions, and Cab¬ 
 bage a little broken. Boil all thefs together uuul 
 they be very thick. 
 
 Another 
 
[ i43 ] 
 
 Another Hotchpot. 
 
 Take a pot of two gallons or more, and take a 
 brisket rand of Beef} any piece of Mutton, and a 
 piece of Veal} put this with fuffieient water into 
 the pot, and after it hath boilcd,and been skimmed, 
 put m a great Colander full of ordinary pot-herbs, 
 a piece of Cabbage, all half cut} a good quanti¬ 
 ty of Onions whole, fix Carrots cut and diced, 
 and two or three Pippins cut and quartered. Let 
 this boil three hours* until it be almoft a gelly, and 
 ftir it often* left it burn. 
 
 ■ To fie tv Beef. 
 
 Take good fat Beef, dice it very thin into finall 
 pieces, and beat it well with the back of a Chop¬ 
 ping-knife. Then put it into a Pipkin, and cover it 
 with Wine and water, and put unto it a handful of 
 good herbs, and an Onion, with an Anchoves. 
 Let it boil two hours: A little before you take it 
 up, put in a few Marigold-flowers, and fo feafon 
 it with what Spice you pleafe, and ferv'e them up 
 both with Uppers. 
 
 Another to flew Beef: 
 
 Take very good Beef, and dice if very thin* and 
 beat it with tine back of a knife \ £iit to it the gra¬ 
 vy of fome meat, and foine Wine qr’ ftrqng broth ; 
 fweet herbs a quantity 5 let itftew till it be very 
 tender; feafon it to your liking, and Varnifit your 
 diih with Marigold-flowers or Barberries. 
 
 To 
 
 ft 3 
 
[ 144 ] 
 
 To flew a Brsajl of Veal' 
 
 Take a Breall of Veal half rolled, and put it a 
 ftewing with fome Wine and Gravy ; three or four 
 yolks of Eggs minced fmall 5 a pretty quantity of 
 Sweet-heros with an Onion,Anchoves, or Limon ; 
 Hick it either with Thyme or Limon-peels, and 
 feafon it to your liking. 
 
 Sauce of Horfe-Radifb 
 
 Take roots of Hot fe-radifh fcraped clean, and 
 lay them to loak in fair water for an hour; then 
 rafp them upon a Grater, and you fhall have them 
 all in a tender fpungy pap. Put vinegar to it, and 
 a very little Sugar, not fo much as'tobe tailed, but 
 to quicken (by contrariety) the talle of the other. 
 
 The Queens Hotchpot. 
 
 From her Efcuyer de Cuifme, Mr. la Montague. 
 
 The Queen Mothers Hotchpot of Mutton is 
 thus made. It is exceeding good of frelh Beef alfo, 
 for thole Whofe ftomachs can digell it. Cut a neck 
 of Mutton, crag-end and all into lleaks (Which 
 you may beat if you will; but they will be very 
 tender without beating) and in the mean timepre- 
 
 E are your water to boil in a Pofnct, ( which mull 
 e of a convenient bignefs to have water enough 
 to cover the meat, and ferve all the Hewing it, 
 without needing to add any more to it; and yet no 
 fuperfluous water at laft.) Put your meat into the 
 boiling water, and when you have feummed it 
 clean/nut into it a good handful of Parfley, and 
 as much of Sibboulets (young Onions, or Sives) 
 
 chop- 
 
chopped finally if you like to eat them infubftance $ 
 other wife .tied up in a bouquet, to throw them a- 
 way, when they have communicated to the water 
 all their tafte ; home Pepper, three or four Cloves, 
 and a little Salt, and half a Limon firft pared.Thele 
 mull Itew or boil limpringly, (covered) at leaft 
 three or four hours (a good deal more, if Beef) 
 ftirring it often, that it burn not too. A good hour 
 before you intend to take it off, put feme quartered 
 1 urnips to it, or if you like them, lome Carrots. 
 A while after take a good lump of Houfhold- 
 bread, bigger than your lift, cruft and crum, broil 
 it upon a Gridiron, that it be throughly toafted ; 
 ferape off the black burning on the out-fide ; then 
 foak it throughly in Vinegar, and put this lump of 
 toft into your Pofnet to flew with it, which you 
 take out and throw away after a while. About a 
 quarter of .an hour before you ferve it up, melt a 
 good lump of Butter (as much as a great egg) till 
 it grow red; then take it from the fire, and put to 
 it a little fine flower to thicken it (about a couple of 
 Ipoonfuls) like thick pap. Stir them very well to¬ 
 gether ; then fet them on the fire again, till it grow 
 red, ftirring it all the while; then put to it a ladlc- 
 ful of the liquor of the pot, and let them ftew a 
 while together to incorporate, ftirring it always. 
 Then pour this to the whole fubftance in the Pof¬ 
 net to incorporate with all the liquor, and fo let 
 them ftew a while together. Then pour it out of the 
 Pofnet into your dilh, meat and all; for it will be 
 fo tender, it will not endure taking up piece by 
 piece with your hand. If you fina the tafte not 
 quick enough, put into it the juyee of the half Li* 
 mon you referved. For I Ihould have laid, that 
 when you put in the herbs, you fqueefe in alfo the 
 juyee of half a Limon ( d from the yellow rind^ 
 
 which* 
 
[ *4« 1 
 
 which clfe would make it bitter ) and throw the pa¬ 
 red and fqueefed (half the fubftance) into it after¬ 
 wards. The laft things (of Butter., Bread, Flower) 
 caufe the liaifon and thickening of the liquor. If 
 this ftiould not be enough, you may alfo put a little 
 gravy of Mutton into it; ftirring it well when it is 
 in,left it curdle in ftewing j or you may put the yolk 
 of an egg or two to your liaifon, of Butter, Flower, 
 and ladleful ot broth. 
 
 For gravy of Mutton, Roft a juycy leg of Mut¬ 
 ton three quarters. Then galh it in leveral places, 
 and prefs out the juyce by a fcrew-prefs. 
 
 A favonry and nonrifbing boiled Capon , 
 
 Del Conte di Trim , a Milano. 
 
 Take a fat and flefhy Capon, or a like Hen, drefs 
 it in the ordinary manner, and cleanfe it within 
 irom the guts, &c. Then put in the fat again into 
 the belly, and fplit the bones of the legs and wings 
 (as far as you may, not to deface the Fowl) fo as 
 the Marrow may diftil out of them. Add a little 
 trefh Butter and Marrow to it 5 feafon it with Salt, 
 Pepper,and what other Spice you like, as alfo Sa¬ 
 vory herbs. Put the Capon with all thele condi¬ 
 ments into a large ftrong found bladder of an 6xc 
 (hrft well waflied and fcoured with Red-wine) and 
 ty it very dole and fall: to the top, that nothing 
 may oufe out, nor any water get in (and there may 
 be void ipace m the bladder, that the flefh muft 
 have room to fwcll and ferment in ; therefore it 
 muft be a large one.) Put this to boil for a couple 
 of hours in a kettle of water, or till you find by 
 touching the Bladder, that the Capon is tender 
 and boiled enough. Then fcrve it up in a difh, in 
 the Bladder (dry wiped) which when you cur, you 
 
 will 
 
[ 147 ] 
 
 'Will find a precious and nourilhing liquor to cat 
 ■with bread, and the Capon will be lhort, tender, 
 molt favoury, and full of juyce, and very nou- 
 rifhing. 
 
 I conceive, that if you put enough Oxe-marrow, 
 you need no butter; and that it may do well to 
 add Ambergreece, Dates diced and pithed, Rai- 
 fins, Currans, and a little Sugar. 
 
 Peradventure this might be done well in a filver 
 flagon dole luted, fet in Balneo bulliente , as I make 
 the nourifhing broth or gelly of Mutton or Chick- 
 •cns, 
 
 An excellent Balked Pudding. 
 
 Slice thin tvvo penny-rouls, or one of French 
 bread, the tender part. Lay it in a dilh or pan: 
 Pour upon it a quart of Cream, that hath been 
 well boiled. Let it ftandalmoft half an hour, till it 
 be almoft cold. Then ftir the bread and Cream ve¬ 
 ry well togethcr,_till the bread be well broken and 
 incorporated. (If you have no French bread, take 
 itale fQngfion bread grated ) add to this two fpoon- 
 luls of fine wheat-flower, the yolks of four eggs, 
 and the whites of two ; a Nutmeg grated final]. 
 Sugar to your tafte, a little Salt, and the Marrow of 
 two bones a little fhreded. Stir all thefe together, 
 then pour it into a dilh greafed over with Butter, 
 and let it uncovered in the oven to bake. About 
 half an hour will ferve, and give the top a yellow 
 crifpinefs. Before you put in the Marrow, put in a 
 ouarter of a pound and a half of Raifins of the 
 Sun, and as much of Currans ; ordering them fo, 
 that they may not fall to the bottom /but be all 
 about the Pudding. 
 
[ ] 
 
 My Lady of Portland's Minced Lyes, 
 
 Take four pounds of Beef, Veal, or Neats- 
 tongucs, and eight pounds of Suet 5 and mince 
 both the meat and Suet very lmall before you put 
 them together. Then mingle them well together, 
 and mince it very final!, and put to it fix'pounds of 
 Currans wafhed and picked very iinall. Then take 
 the peel of two Limons, and half a fcore of Pip¬ 
 pins, and mince them very Iinall. Then take above 
 an ounce of Nutmegs, and a quarter of an ounce 
 of Mace, fome Cloves and Cinnamon, and put 
 them together, and fweeten them with Role-wa¬ 
 ter aqd Sugar 5 and when you are ready to put 
 them into your pafte, take Citron and Oringiaao, 
 and llicc them very thin, and lay them upon the 
 meat; if you pleafe put Dates upon the top of 
 them. And put amongft the meat an ounce of Ca¬ 
 raway-feeds. Be fure you haye very fine pafte. 
 
 My Lady of Portlanatold me fince, that fhe finds 
 Neats-tongues to be the belt flefh for Pyes. Parboil 
 them firlt: For the proportion of the ingredients 
 fhe likes belt to take equal parts of flefh, of Suet, 
 of Currans, and of Raifins of the Sun. The other 
 things in proportion as is laid above. You may ei¬ 
 ther put the Raifins in whole, or ftonc the greateft 
 part, and mince them with the meat. Keep lome 
 whole ones to lay a bed of them at the top of the 
 Pyc, when all is in. You \vill do well to flick the 
 Candid Orange-peel, and green Citron-peel into 
 the meat. You may put a little Sack or Greek-Mus- 
 kadine into each Pyc. A little Amber-fugar doth 
 Well here. A pound of flelh, and proportionably 
 of all things clfe, is enough for once in a large fa¬ 
 mily. 
 
 An - 
 
[ M9 ] 
 
 Another way of making excellent Minced Pyes of my 
 Lady Portlands. 
 
 Parboil Neats-tongues, t hen peel and hafh them 
 with as much as they weigh of Beef-fuet,and ftonecl 
 Raifins, and picked Currans. Chop all exceeding 
 fmall , that it be like Pap. Employ therein at leailt 
 an hour more then ordinarily is ufed. Then min¬ 
 gle a very little Sugar with them, and a little Wine, 
 and thruft in up and down fome thin dices ofgreen 
 Candid Citron-peel. And put this into Coffins of 
 fine light well reared cruft. Half an hours baking 
 will be enough. If you ftrcw a few Carvi comfits on 
 the top, it will not be amifs. 
 
 Minced Pyes. 
 
 My Lady Lujfcn makes her fineft Minced Pyes of 
 Neats-tongues ; but fhe holdeth the moft favoury 
 ones to be of Veal and Mutton equal parts very 
 fmall minced. Her fineft cruft is made by fprinkling 
 t he flower(as much as it needeth ) with cold water, 
 and then working the pafte with little pieces of raw 
 Butter in good quantity. So that fhe ufeth neither 
 hot water, nor melted Butter in them : And this 
 makes the cruft lhort and light. After all the meat 
 and leafoningj and Plumbs'and Citron-peel, {§c. is 
 in the Coffin, fhe puts a little Ambered Sugar up¬ 
 on it, thus 5 Grind much two grains of Amber- 
 greece, and half a one of Musk,\vith a little piece 
 of hard Loaf-Sugar. This will lerve fix or eight 
 pyes, ftrewed all over the top. Then cover it with 
 the lid, and fet it in the Oven. 
 
 To 
 
[ n° ] 
 
 ^ -To Fpfl fine Meat. 
 
 •When the Capon., Chickens., or Fowl, have been 
 -long enough before the fire* to be through hot, and 
 that it is time to begin to bafte them ; bafte them 
 once all over very well with frefh Butter i then 
 prefently powder it all over very thin with flower. 
 This by continuing turning before the fire, will 
 make a thin cruft, which will keep in all the juyee 
 of the meat. Therefore bake no more, nor do any 
 thing to it, till the meat be enough roftedi Then 
 bafte it well withButter as before,which will make 
 the cruft relent and fall away ; which being done, 
 and that the meat is growing brown on the out- 
 fide, belprinkle it over with a little ordinary white 
 Saltingrols grains, and continue turning, till the 
 out-fide be brown enough. 
 
 The Queen ufed to bafte fuch meat with yolks 
 of frclh eggs beaten thin, which continue to do all 
 the while it is rolling. 
 
 Savoury Collops of Veal . 
 
 Cut a leg of Veal into thin collops, and beat 
 them well with the back of a knife. Then lay 
 them in fioak a good half hour in the yolks of four 
 eggs, and the whites of two very well beaten, and 
 a little imall fhreded Thyme mingled with it; then 
 lay them in the Frying-pan, wherein is boiling But¬ 
 ter, and pour upon them the reft of the eggs, that 
 the Collops have not imbibed, and carry with 
 them, and fry them very well, turning them in due 
 time. Then pour away all the Butter, and make 
 them a fauce of gravy feafoned with Salt and Spice, 
 and juyee of Orange at laft fqueel'ed upon them. 
 
 A Fri - 
 
[ IJi ] 
 
 A Fricaje of Lamb-ftones, or Sweet-breads, or Chic¬ 
 kens, or Veal, or Mutton. 
 
 Boil the-meat in little pieces (if Chicken, flayd 
 and beaten) in the pan with a pint of fair water 
 vyith due ieafoning. When it is very tender, put 
 fome Butter to it, and pour upon it a liquor made 
 of four yolks of eggs beaten with a little white 
 wine and lome Verjuyce; and keep this in motion 
 over the fire, till it be diffidently thickened. Then 
 pour it into a warm diih, and fqueefe fome juyce 
 of Orange upon it, and fo lerve it up. If you would 
 have the meat firfl made brown and Hiffhle, fry it 
 firft with Butter, till it be brown on the out-fide 5 
 then pour out all the Butter, and put water to it, 
 in vvhich boil it, and do all as before. If you like 
 Onions or Garlick,you may put fome to the water. 
 Flelh broth may be ufed (both ways) in ftead of 
 water, and maketh it more favory. 
 
 A naurijhing Hachy. 
 
 Take good gravy of Mutton or Veal, or of broth, 
 with the fat clean skimmed off 5 break into it a 
 couple of new laid eggs , and ftir them m 
 it over a Chafing-difh of coals ; in the mean time 
 mingle fome finall cut juyey Hachy of Rabbet, Ca¬ 
 pon, or Mutton with another parcel of like gravy 
 as above, till it be pretty thin. Then put this to the 
 other upon the fire, and ftir them well with a fpoon) 
 whiles they heat. When all is heated through, it 
 will quicken of hidden. You may put in at firff a 
 little chipping of crufty bread, if you will. Seaibn 
 this with white Pepper, Salt, juyce of Orange, 01; 
 verjuycepf Barberries, or Onion, or what you like 
 befi. A 
 
[ ] 
 
 A pint of gravy (or kfs) four or five fpoonfuls 
 /©fHachyj ant! two eggs, is a convenient proportion 
 for a light lupper. 
 
 Suchgravy, with an onion fplit in tvvo ; lying in 
 k whiles it is'heating, and a little Pepper and Salt, 
 and juyce of Limon or Orange, ana a few chip- 
 pings of light bread, is very good lauce for Par¬ 
 tridges or Cocks. 
 
 Excellent Marrow Spin age P.iflies. 
 
 Take Spinage and chop it a little, then boil it 
 till it be tender ; in the mean time make the beft 
 rich light cruft you -an, and roulit out, and put a 
 little of your Spinage into it, and Currans and Su»- 
 gar, aud ftore cf Lumps of Marrowclap thepafte 
 over this to make little Paftics deep within, and 
 fry them with clarified Butter. 
 
 To ptckje Capons my Lady Portland's way. 
 
 Take two large flefhy Capons, not too fat ; 
 when you have draw’d and trulTed them, lay them 
 upon a Chafing-difh of Charcoals to linge them, 
 turning them on all fides, till the hair and doun be 
 clean linged off. Then take three ponuds of good 
 Lard, and cut it into larding pieces, about the 
 thickneis of a two-penny cord, and larde it well, 
 but firfi leafon your bits of Lard with half an 
 ounce of Pepper, and a handful of Salt ; then 
 hind each of them well over with pa'ck-thr.ed, and 
 have ready over the lire about two gallons of Beef- 
 broth, and put them in a little before it boileth : 
 when they boil, and are clean skimmed j then put 
 in iomc fix Bay-leaves, a little bunch of Thyme, 
 two ordinary Onions Itu-ck fulliof Cloves, and Salr, 
 
 if' 
 
[ ] 
 
 if it be not fait enough already for pickle; when it 
 hath boiled about half an hour, put in 1 another 
 half ounce of beaten white Pepper, and a little af¬ 
 ter put in a quart of White-wine j fo let it boil, 
 until it hath boiled in all an hour, and fo let it lie 
 in the pickle till you ufe it, which you may do the 
 next day, or any time within a fortnight: irifbead 
 of broth you may ufe water, which is better 5 in 
 cafe you do four or fix, which of themfelves will 
 make the pickle ftrong enough. If you will keep 
 them above four days, you mult make the pickle 
 lharp with Vinegar. 
 
 Very good Sauce for Partridges or Chickens L 
 
 • To ordinary fauce of fliced or grated bread 
 foaked in good Bouillon, with Butter melted in it, 
 put gravy of Mutton, and a cloven Onion of two 
 10 ftew with it Whiles you put it upon the lire to 
 heat a new. Then take out the Onion, and put hi 
 fomeLimon diced, or juyee of Limon, and fomc 
 white Pepper. You put in his proportion of Sale 
 before. 
 
 To make Minced Pyes. 
 
 Take two Neats-tongues and boil them; Hired 
 them With Beef-fuet, and put in Cloves and Mace 
 beaten very (mall, with Raifns, Currans, and Su¬ 
 gar : you muft mingle them before you put in your 
 Suet. Fat doublerripcsboiledtender,then minced a 
 make very good Pycs. 
 
 To make, a Frcnch-Barley-PeJJct. 
 
 Take two quarts of Milk to half a pound of 
 
 French 1 
 
[*«] 
 
 French-Barley, boil it until it is enough $ whefi 
 the Milk is almoft boiled away, put to it three 
 pints of good Cream. Let it boil together a 
 quarter of an hour, then fweeten it, and put in 
 Mace, Cinnamon in the beginning, when you firft 
 put in your Cream. When you have done fo, take 
 White-wine a pint, or Sack and White-wine toge¬ 
 ther, of each half a pint; fweeten it as you love 
 it with Sugar 5 pour m all the Cream, but leave 
 your Barley behind in the skillet. This will make 
 an excellent polTet j nothing elfe but a tender curd 
 to the bottom: let it ftand on the Coals half a quar¬ 
 ter of an hour. 
 
 To make Pujf-fiafte. 
 
 Take a gill of cold water, two whites of eggs, 
 and one yolk j to a quart of Flower one pound of 
 Butter ; fo roul it up, but keep out of the Flower 
 fb much as will roul it up. 
 
 To make a Pudding with Puff-pafte. 
 
 Take a new French penny-loaf, and dice it very 
 thin, and lay it in a dilh , and take three pints of 
 Cream, and boil it with a little Mace and Nutmeg 
 grated 5 fweeten it with a little Sugar, and add to 
 it a little Salt: then let it ftand till it be cold. Then 
 take ten yolks of eggs, and beat them very well 
 with three or four Ipoonfuls of the Cream } then 
 put it into the Cream, and ftir them well together. 
 Take the Marrow of three bones, lay half the Mar¬ 
 row upon the bread in good big lumps, and fome 
 Citron and Candid Limon, and what other fweet- 
 meats you like. Then pour it all upon the bread, 
 then put the reft of your Marrow on the top with 
 
 Citron 
 
[ *?>.] 
 
 Citron and Candid Limon. I forgat to tell youy 
 that you muft lay a Putfipafte at the bottom of the 
 diih, before you put in the bread, and cover it with 
 the lame. 
 
 To make Pear-Puddings* 
 
 Take a cold Turky, ’Capon, or cold Veal, fhred 
 it very imall, and put almolt as much Becf-iuct as 
 your meat, and mince it very imall. Then put Salt 
 and Nutmeg grated, halt a'pound of Currans, a 
 little grated bread, and a little Flower. Then put 
 in three yolks ofeggs, and one of the whites, beat¬ 
 en very well. Then take fo much Cream as will 
 wet them and make them up as big as a Bon-cher- 
 ftien pear ; and as you make them up, take a lit¬ 
 tle Flower in your hand, that they may not cling. 
 Then put in little fticks at the bottom like the Items 
 of Pears, or make them up in balls. Butter the 
 difh very well, and fend them up in the fame dith 
 you bake them in. They will be baked in about 
 naif an hour. I think the difh needeth not to be 
 covered whiles it baketh. You may make Minced 
 Pyes thus, and bake them with Puff-pafte in a difh 
 liKe a Florenden, and ufe Marrow inftcad of Suer. 
 
 Marrow-Pudding. 
 
 Take the pith of Beeves, a good fpoonful of Ah 
 monds very linall beaten with Role-water, bear 
 the pit 1- when the skin is taken off very well with a 
 fpoon ; then mingle it with the Almonds, and put 
 in it fix yolks of eggs well beaten, and four lpoon- 
 fills of Cream boned and cold, it muft be very 
 thick; put in a little Ambergreece, and as much 
 Sugar as will lweeten them j a little Salt, and the- 
 ZVlarrow of two good bones cut in little pieces. 
 
 When 
 
[*j<] 
 
 When your Beefs-guts are feafoned, fit them up and 
 boil them- 
 
 To make Red Deer. 
 
 Take a piece of the Buttock of Beef, the leaneft 
 of it, and beat it with a rowling-pin the fpace of 
 aii hour, till you think you have broken the grain 
 of it, and have made it very open both to receive 
 the fowfing-drink, and alfo to make it tender. 
 Then take a pint of Vinegar, and a pint of Cla¬ 
 ir et-wine, and let it lie therein two nights, and 
 two days. Then beat a couple of Nutmegs, and 
 put them into the fowfing-drink 5 then "lard it. 
 Your lard muft be as big as your greateft finger for 
 confirming. Then take Pepper, Cloves, Mace, and 
 Nutmegs, and fealon it very well in every place, 
 and fo bake it in pye-pafte, and let it Hand in the 
 Oven fix or feven hours. And when it hath flood 
 three hours in your Oven, then put it in your fow¬ 
 fing-drink a$ is aforefaid ; and you may keep it a 
 quarter of a year if it be kept clofe. 
 
 To make a fhoulder of Mutton like Venifon. 
 
 Save the blood of your fheep, and drain it. Take 
 grated bread almofl the quantity of a penny-loaf. 
 Pepper, Thyme, chopped fmall; mingle thefe in¬ 
 gredients with a little of the blood, and fluff the 
 Mutton. Then wrap up your fhoulder of Mutton, 
 and lay it in the blood twenty four hours; prick 
 the fhoulder with your Knife, to let the blood into 
 the flefh, andfo ferve it with Venifon fauce. 
 
 Tit 
 
To few a fiimp of Beef 
 
 Take a Rump of Beef, and feafon it with Nut 
 megs grated, and iome Pepper and Salt mingled 
 together, and feafon the Beef on the bony-fide ; 
 lay it in the pipkin with the fat fide downward. 
 Take three pints of Elder-wiire-vinegar, and as 
 much water, and three great Onions, and a bunch 
 of Rofemary tied up together: Put them all into 
 a pipkin, and ftew them three or four hours toge¬ 
 ther with a foft fire, being covered clofe. Then 
 dilh it up upon fippets, blowing off the fat from 
 the Gravy, and fome of the Gravy put into the 
 Beef, and ferve it up. 
 
 To boil frnoakgd Flefh. 
 
 Monfieur Ovsrbec doth tell me, that when he 
 boileth a Gammon of Bacon, or any fidh falted 
 and hanged in the fmoak (as Neats-tongues,Hung« 
 beef, and Hogs-cheeks, &c. ) He putteth into the 
 kettle of water to boil with them, three or four 
 handfuls of flair de foin i ( more or lefs, according 
 to the quantity of flelh and water) tied loofely in 
 a bag of coarfe cloth. This maketh it much ten¬ 
 derer, ftiorter, mellower, and of a finer colour. 
 
 A plain but good Spanijh Oglta i 
 
 Take a Rump of Beef, or fome of a Brisket or 
 Buttock cut into pieces,a Loin of Mutton,with the 
 fuperfluous fat taken off, and a fieihy piece of the 
 Leg of Veal ora Knuckle, a piece of interlarded 
 Bacon, three or four Onions ( or fome Garlick ), 
 and if you will, a Capon or two, or three great 
 ' L tarns 
 
[ ifS ] 
 
 tame Pigeons. Firft put into the water the Beef 
 and the Bacon; after a while the Mutton, and 
 Veal and Onions; but not the Capon or Pigeons, 
 till only fo much time remain as will ferve barely 
 to boil them enough. If you have Garavan^as, put 
 them in at the firft, after they have been foaked 
 with afhes all night in heat, and well waihed 
 with warm water, after they are taken out j or if 
 you will have Cabbage, or Roots, or Leeks, or 
 whole Onions, put them in time enough to be fuf- 
 ficiently boiled. You may at firft put in fome crufts 
 of Bread, or Venifon Pye-cruft. It muft boil in all 
 five or fix hours gently, like ftewing after it is well 
 boiled. A quarter or half an hour before you in-* 
 tend to take it off, take out a porrenger full of 
 broth, and put to it fome Pepper, and five or fix 
 Cloves, and a Nutmeg, and fome Saffron, and 
 mingle them well in it. Then put that into the pot, 
 and let it boil or ftew with the reft a while. You 
 may put in a bundle of fweet herbs. Salt muft be 
 put in as foon as the water is skimmed. 
 
 Vuova Lattate. 
 
 Take a quart of good, but fine broth $ beat with 
 it very well eight new laid eggs ( whites and all ) 
 and putina little Sugar, and if you will a little 
 Amber, or fome Mace, or Nutmeg. Put all this 
 into a fit Pipkin, and fet this in a great one, or a 
 Settle of boiling water, till it be ftiffened like a 
 Cuftard. 
 
 Vuova Sjperfa. 
 
 When fome broth is boiling in a pipkin, pour in¬ 
 to it fome eggs well beaten, and tney will curdle 
 
 in 
 
[ *y9] 
 
 in a lump, when they are enough $ take them out 
 with a holed ladle, and lay them upon the bread ia 
 the Mineltra. 
 
 To make excellent Blacl^PuddingS. 
 
 Take a quart of Sheeps blood, and a quart of 
 Cream 5 ten eggs, the yolks and the whites beaten 
 well together: ftir all this liquor very well, then 
 thicken it with grated bread, and Oatmeal finely 
 beaten, of each a like quantity } Beef-fuet finely 
 fihred, and Marrow in little lumps, feafon it with 
 a little Nutmeg, and Cloves and Mace mingled 
 with Salt, a little Sweet-marjoram, Thyme, and 
 Penny-royal, fhred very well together, and mingle 
 them with the other things: Some put in a few Cur¬ 
 rans, then fill them in cleanfed guts, and boil them 
 carefully. 
 
 A Receipt to make White-Puddings , 
 
 Take a Fillet of Veal, and a good flelhy Capon, 
 then half roll them both, and take off their skins 5 
 which being done,take only the wings and brawns 
 with an equal proportion of Veal, which muft be 
 fhred very final!, as is done for Salfages. To this 
 lhred half a pound of the belly-part of interlarded 
 Bacon, and half a pound of the fineft leaf (la panne) 
 of an Hog cleared from the skins then take the 
 yolks of eighteen or twenty eggs, and the Whites 
 of fix, well beaten, with as much Milk and Cream 
 as will make it of convenient thicknefs s and 
 then feafon it with Salt, Cloves, Nutmeg, Mace, 
 Pepper and Ginger, if youpleafe. The buddings 
 mult be boiled in half milk and half water. You are 
 to ufe final! Guts, fuch as for white Marrow-pud- 
 
 L % dings. 
 
[ *to ] 
 
 dings, and they are to be cleanfed in the ordinary 
 manner, and filled very lankly; for they will 
 fwell much in the boiling, and break if they be 
 too full. 
 
 To make an excellent Pudding . 
 
 Take of the Tripes of Veal, the whiteft and fi- 
 neft you can find ; wafh them well, and let them 
 lyin fair Fountain or River water, till they do not 
 fmell like Tripes. This done, cut them fo fmall as 
 is neceffary to pafs through a Tunnel. Take alfo 
 one or two pounds of Pork, that hath not been 
 falted, and cut it as fmall as the Tripes, and min¬ 
 gle them all together; which leafon with Salt, 
 white Pepper, Annifeeds beaten, and Coriander- 
 feeds ; Then make a liafon with a little milk and 
 yolks of eggs ; and after all is well mingled and 
 thickened, as it ought to be, you mult fill with it 
 the greateft guts of an Hog that maybe had, with 
 a Funnel of white Iron, having firft tied the end of 
 the gut below. Do not fill it too full, for fear they 
 fhould break in the boiling, but leave room enough 
 for the flefh to fwell. When you are going to boil 
 them, put them into a kettle, with as much milk 
 as will cover and boil them : beirn; boiled,letthem 
 ly in the liquor till they are almolt cold, then take 
 them out, and lay them in a basket upon a clean lin- 
 nen cloth to cool. 
 
 If they are well feafoned, they will keep twelve 
 or fifteen days; provided you keep them in a good 
 place, not moift, nor of any bad fmell. You mult 
 kill turn them, and remove them from one place 
 
 to another. 
 
 Scotch 
 
[ x6x ] ' 
 
 Scotch Ctitiops. 
 
 My Lord of Briftol's Scotch Collops are thus 
 made : Take a leg of fine fweet Mutton, that •( to 
 make it tender ) is kept as long as pofiible may be 
 without ftinking; in Winter leven or eight days. 
 Cut it into flices with a fharp Knife as thin as pofi- 
 fibly you can. Then beat it with the back of an hea¬ 
 vy knife, as long as you can, not breaking it in 
 pieces. Then lprinkle them with Salt,and lay them 
 upon the Gridiron over a fmall Charcoal fire to 
 broil, till you perceive that fide is enough,and be¬ 
 fore any moifture run out of them upon the fire. 
 Then lay the Collops into a warm difh clofe co¬ 
 vered, till the Gravy be run out of them. Then 
 lay their other fide upon the Gridiron, and make 
 an end of broiling them, and put them again into 
 the difh, where the former Gravy run out. Add 
 to this more Gravy of Mutton, heightened with 
 Garlick or Onions, or Efchalots ; and let them 
 ftew a while together, then ferve them in very hot. 
 
 They are alio very good of a Jlump of tender 
 Beef. 
 
 To roajl Wild-Boar. 
 
 At Franckfort ,when they roafi: wild-Boar (or Bpe- 
 Bucl^j or other Venifon) they lay it to loak fix, or 
 eight, or ten days (according to the thicknefs and 
 firmnefs of the piece, and penetrability of it ) in 
 good Vinegar, wherein is Salt and Juniper-Berries 
 bruifed, ( if you will, you may add bruited Garlick, 
 pr what other Haut-goufl you like ) the Vinegar 
 coming up half waytheflefh, and turn it twice a 
 day. Then if you will, you may Lard it. 
 
 When 
 
I *6* ] 
 
 When it is roaftcd, it will be very mallow and 
 tender. They do the like with a Leg or other part 
 of freih Pork. 
 
 Pyes. 
 
 I made good Pyes there with two Hares* a good 
 Goofe, and as much as, the Goofe is* of the lean of 
 freih good Pork, all well haihed and feafoned, 
 then larded with great Lardons well feafoned,(firft 
 Iprinkled with Vinegar and Wine) and covered 
 with Bay-leaves, and lheets of Lara 3 then laid in 
 pafte and baked. 
 
 ■ I made alio good Pyes of Red Deer, larding 
 Well the lean, then laying under it a thick Plaftron 
 (or Cake of a finger thick) of Beef-fuet, firft chop¬ 
 ped fmall, and feafoned well with Pepper and Salt, 
 then beaten into a Cake fit for the meat. And an¬ 
 other fuch Cake upon the Deers fleih, and ib well 
 baked in ftrong cruft, and foaked two or three 
 hours in the oven after it was baked enough, which 
 required fix good hours. If you ufe no Suet,put in 
 Butter enough ; as alfo, put in enough to nil the 
 pafte,after it is baked and half cold,by a hole made 
 in the top, when it is near half baked. 
 
 Baked Venifon. 
 
 My Lady of Newport bakes her Venifon in a di/h 
 thus; A fide or an hanch ferves for two diihes. Sea- 
 fon it as for a Pafty. Line the difh with a thin cruft, 
 of good pure pafte, but make it pretty thick up¬ 
 wards towards the brim, that it may be there pud¬ 
 ding-cruft. Lay then the Venifon in a round piece ■ 
 upon the Pafte in the difh, that muft not fill it up 
 to touch the Pudding, but lie at eafej put over it 
 
 a co- 
 
[ * 6 } ] 
 
 a cover, and let it over-reach upon thebrim with 
 fome carved Pafty-work to grace it, which muft go 
 up with a border like a lace crowing a little way 
 upwards upon the cover, which is a little arched 
 up, and hath a little hole in the top to pour in un¬ 
 to the meat the ftrOng well-feafoned broth, that is 
 made of the broken bones, and remaining lean flelh 
 of the Venifon. Put a litttle pure Butter or Beef- 
 fuet to the Venifon, before you put the cover on, 
 unlefs it be exceeding fat. This muft bake five or 
 fix hours, or more, as an ordinary Pafty. An hour, 
 or an hour and half before you take it out to ferve 
 it up, open the Oven, and draw out the dilh far 
 enough ro pour in at the little hole of the cover 
 the ftrong aecodtion (in fteadof deco&ion in wa- 
 ter,you may boil it by it felfin Balneo in duplici vafe ; 
 or bake it in a pot with broth and gravy of Mut¬ 
 ton ) of the broken bones and flelh. Then let it in 
 again, to make an end of his baking and foaking. 
 The meat within (even the lean) will be exceeding 
 tender and like a gelly ; fo that you may cut all of 
 it with a fpoon. If you bake a fide at once in two 
 difhes, the one will be very good to keep cold ; 
 and when it is fo, you may, if you pleafe, bake it 
 again to have it hot; not fo long as at firft, but 
 enough to have it all perfectly heated through. She 
 bakes thus in Pewter-dilhes of a large fize. 
 
 Mutton or Veal may be thus baked with their 
 due feafoning; as with Onions, or Onions and 
 Apples, or Larding,or a Caudle,G 5 c.Sweet-breads, 
 Beatifies, Champignons, Treufles, &c. 
 
 An excellent way of making 'Mutton-Steaks. 
 
 Cut a rack of Mutton into tender Steaks, rib 
 fey r ib, and beat the fielh well with the back of 
 
 L 4 , a knife 
 
I ] 
 
 a knife. Then have a compofition ready, made of 
 crumbs of ftale manchet grated final], and a little 
 Salt (a fit proportion to fait the meat) and a lefs 
 quantity of white Pepper. Cover over on both 
 fides all the flefh with this, pretty thick, prefiing it 
 on with your fingers and flat knife, to make it lie 
 on. Then lay the Steaks upon a Gridiron over a 
 very quick fire (for herein confifteth the well do¬ 
 ing) and when the fire hath pierced in a little on 
 the one fide, turn the other, before any juyee drop 
 down through the Powder. This turning the fteaks 
 will make the juyee run back the other way ; and 
 before it run through, and drop through this fide, 
 you muft turn again the other fide : doing fo till 
 the Steaks be broiled enough. Thus you keep all 
 the juyee in them, fo that when you go to eat them 
 (which rnuft be prefently, as they are taken from 
 the fire) abundance of juyee runneth out as foon 
 as your knife entreth into the flefh. The fame per- 
 fonthat doth this, rofteth a Capon fo as to keep 
 all its juyee in it. The myftery of it is in turning it fo 
 quick, that nothing can drop down. This maketh 
 it the longer in rofting. But when you cut it up, the 
 juyee runneth out, as out of ajuycyleg of Mut* 
 ton i and it is excellent meat. 
 
 Excellent good Co Hop. 
 
 Take two legs of flefhy juyey tender yonng Mut¬ 
 ton, cut them into as thin flices as may be. Beat 
 them with the back of a thick knife, with fmarr, 
 but gentle blows, for a long time, on both fides: 
 And theftrokes eroding one another every way, fo 
 that the Collops be fo fhorr, that they fcarce hang 
 together. This quantity is near two hours beating. 
 Then lay them in a clean frying-pan, and hold 
 
 them 
 
[ 1 
 
 them over a fmart fire ; And it is beft to have a fit 
 cover for the pan, with an handle at the top of it, 
 to take it off when you will. Let them fry fo co¬ 
 vered, till the fide next the pan be enough ; the» 
 turn the other fide, and let them fry till it be 
 enough. Then pour them with all the Gravy 
 (which will be much ) into a hot difh, which cover 
 with another hot one, and fo ferve it in to eat pre- 
 fently. You muft feafon the Collops with Salt 
 fprinkled upon them , either at the latter end of 
 beating them, or whiles they fry. And if you love 
 the tafte of Onions, you may rub the pan well 
 over with one before you lay m the Steaks or Col¬ 
 lops or when they are in the dilh, you may beat 
 fome Onion-water amongft the Gravy. You may 
 alfo put a little frefh Butter into the pan to melt, 
 and line it all over before you put in the Collops, 
 that you maybe fure they burn not to the pan. 
 You muft put no more Collops into one pan at 
 once, than meerly to cover it with one Lare, that 
 the Collops may not lie one upon another. 
 
 Black. Puddings, 
 
 Take three pints of Cream, and boil it with a 
 Nutmeg quartered, three or four leaves of large 
 Mace, and a flick of Cinnamon. Then take half 
 a pound of Almonds, beat them and ftrain them 
 with the Cream. Then take a few fine herbs, beat 
 them and ftrein them to the Cream, which came 
 from the Almonds. Then take two or three fpoon- 
 fuls (or more) of Chickens blood, and two or three 
 fpoonfulsof grated bread, and the Marrow of fix 
 or feven bones, with Sugar and Salt, and a little 
 Rofe-water. Mix all together, and fill your Pud¬ 
 dings. You may put in eight or ten eggs, with the 
 
 white 
 
[ z66 ] 
 
 whites of two well-beaten. Put in feme Musk or 
 Ambergreece. 
 
 % 
 
 To mike Pith Puddings 
 
 Take a good quantity of the pith of Oxen, and 
 Jet it lie all night in water to foak out the blood. 
 The next morning, ftrip it out of the skin, and fo 
 beat it with the back of a lpoon, till it be as line 
 as pap : You muft beat a little Rofe-water with it. 
 Then take three pints of good thick Cream, and 
 boil it with a Nutmeg quartered, three or four 
 leaves of large Mace, and a ftick of Cinnamon, 
 Then take half a pound of the beft Jordan Al¬ 
 monds. Blanch them in cold water all night; then 
 beat them in a Mortar with fome of your Cream y 
 and as they grow dry, ftill put in more Cream; and 
 when they be well beaten, ftrain the Cream from 
 the Almonds into the Pith. Then beat them ftill, 
 until the Cream be done, and ftrain it ftill to the 
 pith. Then take the yolks'of ten eggs, with the 
 Whites of two; beat them well, and put them to 
 your former Ingredients. Then take a lpoonful of 
 grated bread. Mingle all thefe together, with half 
 a pound of fine Sugar, the Marrow of fix or feven 
 bones, and fome Salt, and io fill your Puddings. 
 
 They will be much the better, if you put in fome 
 Ambergreece. 
 
 Byd-Hcrrings Broyled. 
 
 My Lord /Uibigny eats Red-herrings thus broi¬ 
 led. After they are opened and prepared for the 
 Gridiron, foak them (both fides) in Oyl and Vi¬ 
 negar beaten together in pretty quantity in aliitle 
 <d:fo. Then broil them till they are hot through. 
 
[ 1*7. ] 
 
 but not dry. Then foak them again in the fame li* 
 quor as before, and broil them a fecond time. You 
 may foak and broil them again a third time; bur 
 twice may ferve. They will be then very Ihort, and 
 crifp, apd favory. Lay them upon your Sailer, and 
 you may alfo put upon it theOyland Vinegar you 
 foaked the Herrings in. 
 
 An Oat-meal Pudding. 
 
 Take a pint of Milk, and put to it a pint of large 
 or midling Oat-meal ; let it ftand upon the fire un¬ 
 til it be fealding hot: then let it ftand by and foak 
 about half an hour: then pick a few fweet herbs 
 and ftired them, and put in half a pound of Cur¬ 
 rans, and half a pound of Suet, and about two 
 fpoonfulsof Sugar, and three or four eggs. Thefe 
 put into a bag, and boiled, do make a very good 
 pudding. 
 
 To make Pear-Puddings. 
 
 Take a cold Capon, or half rofted, which is 
 much better ;then take Suet, ftired very fmall, the 
 meat and Suet together ; then half as much grated 
 bread, two fpoonfuls of Flower, Nutmegs, Cloves 
 and Mace; Sugar as much as you pleafe; half a 
 pound of Currans ; the yolks of two eggs, and 
 the white of one ; and as much Cream as will 
 make it up in a ftiff Pafte. Then make it up in fa- 
 Ihion of a pear, a ftick of Cinnamon for the ftalk, 
 and the head of a Clove. 
 
 To make Caul-Puddings. 
 
 Take three Marrow-bones, flicethem, water 
 
 the 
 
[I«] 
 
 the Marrow over night , to take away the blood. 
 Then take the fmalieft of the Marrow, and put it 
 into the Puddings, with a penny-loaf grated , a 
 ipoonfu] of Flower, and Spice as before; a quar¬ 
 ter of a pound of Currans ; Sugar as much as you 
 fdeafe> Four Eggs, two whites taken away. Cream 
 as much as will make it as ftiff as other Puddings. 
 Stuff the Caul of Veal cut mo the bignefs of little 
 Hogs-puddings; you muft few them all to one 
 endj, and fo nil them ; then few up the other end,- 
 and when they are boiled, take hold of the thred, 
 and they will all come out. You muft boil them in 
 half White-wine and half water, with one large 
 Mace, a few Currans, afpoonfulof the Pud din g- 
 fhiff, the Marrow in whole lumps ; all this firft 
 boiled up, then put in your Puddings, and when 
 half boiled, put in your Marrow. One hour will 
 boil them. Serve them up with Sippets, and no 
 more liquor, then will ferve them up: you muft 
 put Salt in all the Puddings. 
 
 A Barley Pudding. 
 
 Take two ounces of Barky pick’d and wafhed, 
 boil it in milk till it is tender ; then let your milk 
 run from it: then take half a pint of Cream, and 
 fix fponfuls of the boiled Barley ; eight fpoon- 
 fuls of grated bread, four eggs, two whites taken 
 away. Spice as you pleafe, and. Sugar and Salt as 
 you think fit, one Marrow-bone, put in the lumps 
 as whole as you can : Then make Puft-pafte, and 
 rowl a thin Iheet of it, and lay it in a difh. Then 
 take a piece of green Citron fliced thin, lay it all 
 over the difh. Then take Cream, grated bread,your 
 Spice, Sugar, Eggs, and Salt; beat all thefe very 
 well together half a quarter of an hour, pour it 
 
onyoufdilh where Citron is, then cover it over 
 with puff-pafte,and let it bake in a quick oven three 
 quarters of an hour. Scrape Sugar on it* andferve 
 it up. 
 
 A Pippin-Pudding. 
 
 Take Pippins, pare them, and cut off the tbps of 
 them pretty deep. Then take out as much of your 
 Apple as you can take without breaking your Ap¬ 
 ple, then fill your Apple with pudding-ftuff, made 
 with Cream, a little Sack, Marrow, grated Bread 
 Eggs, Sugar, Spice, and Salt. Make it pretty ftifiF. 
 Put it into the Pippins, lay the tops of the Pip¬ 
 pins upon the Pippins again, ftick it through with 
 a ftick of Cinnamon: Set as many upright in your 
 difh as you can, and fo fill it up with Cream, and 
 fweeten it with Sugar and Mace, and ftew them 
 between two diflies. 
 
 To make a baked Oat-meal-Pudding. 
 
 Take middle Oat-meal, pick it very clean, fteep 
 it all night in Cream, half a pint of Oat-meal to a 
 quart of Cream, make your Cream fealding hot 
 before you put in your Oat-meal, fo cover it dole. 
 Take a good handful of Penny-royal, Hired it ve¬ 
 ry fmalf, with a pound of Beef-filet. Put it to your 
 Cream with half a pound of Raifins of the Sun, 
 Sugar, Spice, four or five eggs, two whites away. 
 So bake it three quarters of an hour $ and then 
 ferve it up. 
 
 A plain Quaking Pudding. 
 
 Take about three pints of new morning Milk, 
 
 and 
 
[ 170 ] 
 
 arid fix or feven new-laid eggs, putting away half 
 the whites, and two fpoonfuls offine flower,about 
 a quarter of a Nutmeg grated, and about a quar¬ 
 ter of a pound of Sugar (more or lefs, according 
 to your tafte .) After ail thefe are perfectly mingled 
 and incorporated together ? put the matter into a 
 fit bag, and fo put it into boiling vvater, and boil it 
 up with a quick fire. If you boil it too long, the 
 milk will turn to whey in the body or fubftance of 
 the Pudding, and there will beaflimy gelly all 
 about the outfide. But in about half an hour , it 
 Will be tenderly firm, and of an uiform confift- 
 ence all over. You need not put in any Butter or 
 Marrow, or Suet, or any Spice , but the fmall 
 proportion of Nutmeg fet down, nor grated bread. 
 For the Sauce, you pour upon it thickened melted 
 Butter, beaten with a little Sack, or Orange-flower 
 water, and Sugar; or compounded in what man¬ 
 ner youpleafe, as in other fuch Puddings. 
 
 % 
 
 A good Quaking Bag- Pudding. 
 
 Set a quart of good morning Milk upon the fire, 
 having feafoned it with Salt, and fiiced or grated 
 Nutmeg. When it beginneth to boil, take it from 
 the fire, and put into it four penny Manchets of 
 light French bread fiiced very thin. (If it were 
 .Kjngftene-hre,n & 3 Which is firmer,it muft be grated) 
 and a lump of fweet-butter as big as a Wall-nut, 
 and enough Sugar to feafon it j and cover the Pof- 
 net with a plate to keep the heat in, that the bread 
 may foak perfe&ly. Whiles this ftandeth thus, 
 take ten yolks of new-laid eggs, with one white, 
 and beat them very well with a l'poonful or two of 
 Milk; and when the Milk is cooled enough, pour 
 it (with the bread in it) into the bafon, where the 
 
 beaten 
 
[ J7» 1 
 
 beaten eggs are, (which likewife fhould firft be 
 fweetncd with Sugar to their proportion) and put 
 about three fpoonfuls of fine flower into the com- 
 pofition, and knead them well together. If you 
 will you may put in a fpoonful of Sack or Musks- 
 dine,, and Ambered Sugar, working all well toge¬ 
 ther 5 as alfo Come lumps of Marrow or Suet Ihred 
 very final 1: but it will be very good without either 
 of thefe. Then put this mixtion into a deep wood¬ 
 en dilh (like a great Butter-box) which muft firft 
 be on the infide a little grcafed with Butter, and 
 a little Flower fprinkled thereon, to fave the Pud¬ 
 ding from flicking to the fides of the dilh. Then 
 put a linnen clothor Handkerchief over the mouth 
 of the dilh, and reverie the mouth downwards, fi> 
 that you may tie the Napkin dole with two knots 
 by the corners crofs, or with a ftrong thrcd upon 
 the bottom of the dilh, then turned upwards 5 all 
 which is, that the matter may not get out, and yet 
 the boiling water get through the linnen upon it on 
 one fide enough to bake the Pudding fufliciently.- 
 Put the wooden dilh thus filled and tied up, into a 
 great Polhet or little kettle of boiling water. The 
 fafter it boils, the better it will be. "The dilh will* 
 turn and rowl up and down in the water, as it gal¬ 
 loped! in boiling. An hours boiling is fuflicient. 
 Then untie your linnen, and take it off, and rcverfe 
 the mouth of the dilh downwards into the filver 
 dilh you will ferve it up in .* wherein is fufiicienn 
 melted Butter thickened with beating, and fweet- 
 ned to your tafte with Sugar, to ferve for Sauce. 
 You may beat a little Sack or Muskadine, or Rofe,. 
 or Orange-flower-water with the Sauce ; a little 
 of any of which may alfo go into the, compofition 
 of the Pudding, If you put in more Flower,, 
 or more than one white of egg to this pro¬ 
 portion. 
 
[ ] 
 
 J ;ion.> it will bind the Padding too clofe and 
 
 In plain Bag-puddings it makes them much more 
 favoury, to put into them a little Penny-royal fhre- 
 ded very fmall, as alfo other fweet herbs. You muft 
 put in fo little, as not to tafte ftrong of them, but 
 only to quicken the other flat ingredients. 
 
 Another halted Pudding . 
 
 Take a pint and half of good fweet Cream, fet 
 it on the fire, and let it juft boil up, take a penny 
 Mancher, not too new, cut off the cruft, and dice 
 it very thin, put it into a clean earthen pan, and 
 pour the Cream upon it, and cover it very clofe 
 an hour or there abouts, to fteep the bread; when 
 it is fteeped enough > take four new laid eggs, 
 yolks ana whites, beat them with a fpoonful of 
 Kofe-water, and two of Sack ; grate into it half a 
 Nutmeg, and put into it a quarter of a pound of 
 good white Sugar finely beaten; ftir all this toge- 
 ther with the Cream and Bread ; then fhred very 
 fmall half a pound of good Beef kidney-fuet, and 
 put this to the reft, ana mingle them very well to¬ 
 gether with a dice or fpdon ; then fi ze your difh, 
 that you intend to bake it in, and rub the bottom 
 of it with a little fweet Butter j then put your 
 pudding into it, and take the Marrow of two good 
 bones, and ftick it in lumps here and there all over 
 your Pudding; fo put it into the oven three quar¬ 
 ters of an hour, in which time it will be well ba¬ 
 ked. Strew on it fome fine Sugar, and ferve it. 
 
 To make Blacky Puddings < 
 
 Take a pottle of half-cut groats,pick them clean, 
 ' ' that 
 
E 175 3 
 
 that there may be no husks nor foulnefs in them * 
 then put them into a Mortar, bruife them a little 
 with a Peftle; then have ready either milk or frefh 
 meat-broth boiled up, and the Oat-meal imme¬ 
 diately put into it: It muft be jult fo much as will 
 cover it 5 then cover the thing clofethat it is in,and 
 let it fteep twenty four hours .• To this two quarts 
 of Oat-meal, put a pint and half of Blood, fea- 
 fon it well with Salt, and a little Pepper, and a 
 little beaten Cloves and Mace,eight eggs,volks and 
 tvhites, five pound ofKidney-Beef-fuet dired, but 
 not too fmall; then put in of thefe herbs, 'Penny¬ 
 royal, Fennel, Leek-blades, Parfley, Sage, StraVv- 
 berry-leaves, and Violet-leaves, equal parts, in all 
 to the quantity of a good handful; let them be 
 pick'd and wafh'd very clean, and chop'd very 
 lmall, and mingled well with the farmer things 5 
 then fill your Puddings. 
 
 Make ready your guts in this manner. Cleanle 
 them very well when they are frefh taken out of 
 the Hog 5 and after they are well walhed and 
 fcoured, lay them to foak in fair water three days 
 and three nights, Ihifting the water twice every 
 day; and every time you fhift the water, lcour 
 them firft with water and fair. An hour and a quar¬ 
 ter is enough to boil them. 
 
 To preferve Pippins in Jelly s either in quar- 
 1 x terSj or in flices . 
 
 Take good found clear Pippins, pare, quarter, 
 and core them ; then put them into a skillet of 
 Conduit-water, fuch a proportion as you intend to. 
 make; boil it very well; then let the liquor run 
 from the pulp through a fieve, without forcing,and 
 let it ftand till the next morning. Take Orange or 
 
 M Limon- 
 
 
[ 174 1 
 
 Limon-peel, and boil in a skillet of Water till they 
 are tender; then rowl them up in a linnen-cloth to 
 dry the water well out of them; let them ly lb all 
 night. Then take of double refined, and finely 
 beaten and fearced Sugar, a pound to every pint of 
 Pippin-liquor that ran through the fieve, and to 
 every pound of Sugar, and pint of liquor, put ten 
 ounces of Pippins in quarters or in lliccs, but cut 
 them not too thin; boil them a little while very 
 faft in the Pippin-liquor, before you put in the Su¬ 
 gar, then ftrew in the Sugar all over them as it 
 boiletb, till it is all in, keeping it ftill faft boiling; 
 until they look very clear j by that you may know 
 they are enough. While they boil, you mull ftill 
 be fcumming them, then put in your juyce of 
 Limon to your laft, and Amber, if you pleafe } 
 and after let it boil half a dozen walms, but no 
 more. Then take it from the fire, and have ready 
 fome very thin Brown-paper, and clap a fingle 
 Iheet dole upon it, and il any 1'cum remain, it will 
 ftick to the paper. Then put your quarters or dices 
 into your Gialfes, and ftrew upon them very lmall 
 dices of Limon or Orange ( which you pleafe ) 
 which you had before boiled} then fill up your 
 Glades with your jelly. 
 
 For making your Pippin-liquor, you may take 
 about forty Pippins to two quarts of water, or fo 
 much as to make your Pippin-liquor ftrong of the 
 the Pippins, and the juyce of about four Lirnons. 
 
 My Lady Diana Porter’^ Scotch Collop, 
 
 Cut a leg or two of Mutton into thin dices,which> 
 beat very well; put them to fry over a very quick 
 fire in a pan firft glazed over, with no more Butter 
 melted in it, than juft to befmear a little, all the 
 
 bot- 
 
[ ns ] 
 
 bottom of the Pan. Turn them indue time. There 
 mult never be but one row in the pan. not any ilice 
 lying upon another> but every one immediate to 
 the pan. When they are fried enough, lay them in 
 an hot diJfh covered, over a Chafing-dilh, and pour 
 upon them the gravy that ran out of them into the 
 pan. Then lay another row of flices in the pan to 
 fry as before ; and when they are enough , put 
 them into the difh to the other. When you have 
 enough, by fiich repetitions, or by doing them in 
 two or three pans, all at a time j take a Porrenger 
 full of gravy of Mutton, and put into it a piece of 
 Butter as much as a Walnut, and a quartered Oni¬ 
 on if you will ( or rub the difh afterwards With 
 Garlick) and Pepper and Salt, and let this boil to 
 be very hot ; then throw away the Onion, and 
 pour this into the difh upon the flices, and let them 
 flew a while together; then fqueeze an Orange up - 
 A on it, and l'erve it up. 
 
 A Fricaceeof Veal. 
 
 Cut a leg of Veal into thin flices, and beat them, 
 or the like with Chicken, whole skins muft be 
 flaid off. Put about half a pint of water or flefh- 
 broth to them in a frying-pan, and fome Thyme, 
 and Sweet-marjoram, ana an Onion or two quar¬ 
 tered, and boil them till they be tender, haviugdea- 
 foned them with Salt, and about twenty corns of 
 whole white Pepper,and four or five Cloves. When 
 they are enough, take half a pint of White-wine, 
 four yolks of Eggs, a quarter of a pound of But¬ 
 ter ( or more ), a good fpoonful of Thyme, Sweet- 
 marjoram, andParfley ( more Parfley than of the 
 others ) all minced fmall $ a porrenger full of gra¬ 
 vy. When all thefe are well incorporated together 
 
 M 2 over 
 
c ! ? 6 
 
 over the firei, and well beaten, pour it into the part 
 to the reft, and turn it contirtually up and down 
 ' over the fife, till all be well incorporated. Then 
 throwaway the Onion, and firft lprigs of Herbs, 
 fqueefe Orange to it, and fo lerve it up hot. 
 
 If inftbad of a Fricacee you Will make an cftuvec 
 de yeau 3 {tew'or boil fimpringly your dices of Veal 
 in White-Wine and water, Awa i with a good lump of 
 Butter, feafonfag it with Pepper, Salt, and Oni¬ 
 ons. When it is enough, put to it ftore of yolks of 
 eggs beaten with Verjuyce, or White-wine and 
 Viriegar, and Tome Nutmeg ( and Gravy if you 
 Will) andfome'Herbs as in the Fricacee, and ftir all 
 very well over the fire, till the fauce be well lie to¬ 
 gether. 
 
 A Tanfie. 
 
 Take three pints of Cream, fourteen new laid** 
 eggs ( feven whites put away ) one pint of juyce of 
 Spinage, fix or feven ipoonfuls of juyce of Tanfie, 
 a Nutmeg (or two ) diced fmall, half a pound of 
 Sugar, and a littirSalt. Beat all thefe well toge¬ 
 ther, then fry it in a pan with no more Butter than 
 is necefTary. When it is enough, ferve it up with 
 juyce of Orange, or dices of Limon upon it. 
 
 To Stem Oyftcrs. 
 
 Take what quantity you will of the beft Oyfters 
 to eat raw, open them, putting all their water with 
 the fifti into a bafin : Take out the Oyfters one by 
 one (that you may have them waihed clean in their 
 own water ) and lay them in the dilli you intend to 
 ftew thefii in. Then let their water run upon them 
 through a fine'linnen, that all their foulnefs may re- 
 * * main 
 
E *77 ] - * 
 
 main behind. Then put in a good great lump of J 3 ut» 
 ter to them, whidynay be ( when melted ) half as 
 much as their water. Seafon them with Salt, Nut¬ 
 meg, and a very few Cloves. Let this boil lmartlv, 
 covered. When it is half boiled, put in fotne crufts 
 of light French-br ead, and boil on till it ijg. enough, 
 and then fervethem pp. 
 
 You may put in three or four grains of Amber- 
 greece when you put in the .Nutmeg, that in the 
 boiling it may melt. You may alfo, put in a little 
 White-wine or Verjuyce at the la ft, or fome juyce 
 of Orange. 
 
 ft Cl*f ■ JJV P> . i 
 
 To drefs Lampreys, . . . 
 
 At Glocejler they ule Lampreys thus. Heat water 
 in a pot or kettle with a narrow mouth, till it be 
 near ready to boil j fo that you m$y endure to dijp 
 your hand into it> but not let it ftay in. Put ybur 
 Lampreys as they come out of the River, into this 
 fealding water, and cover the pot that.little while 
 they remain in, which muft be but a'moment,about 
 an Ave Maria while. Then with a' wooden ladle 
 take them out, and lay them upon a Table, and 
 hold their head in a Napkin ( elfo'it will flip away 
 if held in the bare hand ) and with! the back of a - 
 knife ferape off t bemud, which will have rifen out 
 all along the fifh. A great deal, and very thick, will 
 come off,and then the skin will look clean, and fin¬ 
 ning, and blue, which muft never be flaid off. Then 
 open their bellies a 11 along, and with a pen-knife 
 Joofen the ftring which begins under the gall ( ha¬ 
 ving firft call: away the gall and entriifs} then pull 
 it out, and in the pulling away it will ftretch much 
 in length j then pick out a black fubftance , that is 
 all along under tne ftring,cutting towards the black 
 
 M 5 as 
 
11? 8 ] 
 
 as much ai is needful for this end. Then row! them 
 up and down in a foft and dry: Napkin, changing 
 this as foon as it is wet, for another, ufing fo many 
 Napkins as may make the fifties perfectly dry j for 
 intW confifteth a chief part of their preparation- 
 Then powder them well with Pepper and Salr,rub~ 
 bing them in well, and lay them round in a pot or 
 ftrong cruft upon a good laire of Butter, and ftore 
 of Onions every where about them, and chiefly a 
 good company jp the middle. Then put more But¬ 
 ter upon them, covering the pot with a fit cover, 
 and fo fet them into a quick Oven, that is ftrongly 
 heatedjwhere they will require three or four hours 
 (at leaft) baking. When they are taken out of the 
 Oven, and begin to cool, ppur ftore of melted But¬ 
 ter upon 'th£m, to fill up the pot at leaft three fin- 
 
 f ers bredtf) above the fifh, ana then let it coql and 
 ardeft: And thus it will keep a year if need be, 
 fo the Butter be not opened, nor cracked, that the 
 air get into the fifh. 
 
 To eat them prefemly, they drefs them thus 
 When they are prepared, asabovefaid^ (ready for 
 baking) boil them with ftore of Salt and grols 
 Pepper , and many Onions, in no more water than 
 is neceflary to cover them, as when you boil a 
 Carp or Pike au Court bovillou. In half or three 
 quarters of an hour, they will be boiled tender. 
 Then take them and drain them from the water, 
 and ferve them with thickened Butter, and fome of 
 the Onions minced into it, and a little Pepper, lay¬ 
 ing the dfb upon fome fippets of fpungy bread, that 
 may foak up the water, if any come from the fifh, 
 and pour Butter upon the fifh; fo ferve it up hot. 
 
 To 
 
[ *79 1 
 
 To drefs Stocl^fijb, fomewhat differ ingiy from the tray 
 of Holland. 
 
 Beat the filh very well with a large wooden Mal¬ 
 let, fo as not to break it, but to loosen all the flakes 
 within. It is the belt way to h^^them beaten 
 with hard heavy ropes. And thcll§!i thus beaten, 
 they will keep a long time, if you put them into 
 Peafe-ftraw, fo thruft in as to keep them from all 
 air, and that they touch not one another, but have 
 ftraw enough between every filh. When you will 
 make the beft difli of them, take only the tails, and 
 tie up half a dozen or eight of them with white 
 three!. Firft, they muft be laid to fook over night 
 in cold water. About an hour and half, for a little 
 more) before they are to be eaten, put them to ‘ 
 boil in a potjor pipkin, that you may cover with a 
 cover of Tin or Latton fo clofe, that no fleam can 
 get out ; and lay a flone or other weight upon it, 
 to keep the cover from being driven off oy the 
 fleam of the water. Put in no more water than 
 well to cover them. They muft never boil ftrongly, 
 but very leafurely and but fimpringly, It will be 
 near half an hour before the water begin to boil 
 fo .* And from their beginning to do fo, they muft 
 boil a good hour. You muft never put in any new 
 water, though hot, for that will make the fifh 
 hard. After the hour, take out the fifties, and untie 
 them, and lay them loofe in a colander with holes 
 to drain out the water, and tofs them in it up and 
 down very well, as you life to do Butter and Peafe; 
 and that will looien and break afunder all the 
 flakes, which will make them the more fufceptible 
 of the Butter, when you flew them in it, arid make 
 it pierce the better into the flakes, and make them 
 
 M 4 tender 
 
[ i8o] 
 
 tender. Then lay them in thin rows in the difli they 
 are tobeferved up in, calting upon , every row a 
 little Salt, and fome green Parfley minced very 
 fmall. They who love young green Onions or 
 Sives, or other favory Herbs, or Pepper, may ufe 
 them alio in the fame manner, when they are in 
 feafon. Whemaall is in, fill up with lweet Butter 
 well melted afipPiickened ; and fo let it fewthere 
 a while, to foakweli into the fiih ; which will lye 
 in fine, loofe, tender flakes, well buttered and fea- 
 foned. You may eat it with Muftard befides. 
 
 £uttered Whitings with Eggs. 
 
 Boil Whitings as if you would eat them in the 
 ordinary way with thick Butter-fauce. Pick them 
 dean from skin and bones, and mingle them well 
 with Butter, and break them very fmall, and fea~ 
 ion them pretty high with Salt. In the mean time 
 butter fome eggs in the belt manner, and mingle 
 them with the buttered Whitings, and maih them 
 well together. The eggs muft not be fo many by a 
 good deal as the fdh. It is a raoft favory dim. 
 
 To drefs Poor-John and Buckprn, 
 
 The way of dreffing Poor-John, to make it very 
 tender and good meat, is this. Put itinto the ket¬ 
 tle in cold water, and fo hang it over the fire, and 
 fo let it foak and ftew without boiling for 5 hours, 
 but the water muft be very hot. Then make it boil 
 two or three walms.By this time it will be very ten¬ 
 der Sc fwelled up. Then take out the back-bone,and 
 put it to fry with Onions. If you put it firft into hot 
 Water ( as Ling, and fuch fait Fifh ) or being boiled, 
 if you let it cool, and heat it again, it will be tough 
 and hard. Buc° 
 
[ ?81 1 
 
 Buekorn is to be watered a good hour before you 
 put it to the fire. Then boil it till it be tender, 
 which it will be quickly. Then butter it as you do 
 Ling, and if you will, put eggs to it. 
 
 The way of Drejfing Stock^fi/h in Holland. 
 
 Firft beat it exceeding well, a long time, but 
 with moderate blows, that you do not break it in 
 pieces, but that you ihake and loofen all the in¬ 
 ward Fibers.Then put it into water (which may be 
 a little warmed) to foak, and infufe fo during 
 twelve or fourteen hours (or more, if it be not 
 yet pierced into the heart by the water, and grown 
 tender.) Then put it to boil very gently, (and 
 with no more water than well to cover it, which 
 you muft fupply with new hot water as it confu- 
 meth) for fix or feven hours at leaft, that it maybe 
 very tender, and Ioofe, and fwelled up. Then prefs 
 and drain out all the water from it 5 and heat it a- 
 gain in a difh, with ftore of melted Butter thicken¬ 
 ed ; and if you like it, you may feafon it alfo 
 with Pepper and Muftard. But it will be yet bet¬ 
 ter, if alter it is well and tender boiled in water, 
 and that you have prefled all the water you can out 
 of it, you boil it again an hour longer in Milk 5 
 out of which when you take it, to put it into rhe 
 <dilh with Butter, you do not induftrioufly prefs out 
 all the Milk, as you did the water, but only drain 
 it out gently, prefling it moderately. In the Hew¬ 
 ing it with butter, feafon it to your tafte , with 
 what you think fitting. 
 
 Another way to drefs Stocky ffh. 
 
 Beat it exceeding well with a large wooden Mal¬ 
 let, 
 
[iSz] 
 
 Jet, till you may eafily pluck it all in 'pieces. Fever¬ 
 ing every flake from other, and every one of them 
 in it fo being loolb, fpungy, and limber, as the 
 whole fifh muft be, and pliant like a Glove, which 
 will be in lefsthan an hour. Pull then the bones 
 out, and throw them away, and pluck off the skin 
 (as Whole as you can *, but it will have many brea¬ 
 ches and holes in it, by the beating) then gather all 
 the fifh together, and lap it in the skin as well as 
 you can,into a round lump, like a bag-pudding,and 
 tie itabout with cords or firings (like a little collar 
 of Brawn, or fouced fifh) and lo put it into luke¬ 
 warm water (over night) to foak,covering the vef- 
 fel clofe ; but vou need not keep it near any heat 
 whiles it lietl-ffoakihg./Ncxt morning take it out of 
 that W^ter and veflel, and put it into another, with 
 z moderaterquantity of other water,to boil; which 
 it muft do very leafure 4 y, and but fimpringly The 
 main carp muft be, that the veffel it boileth in be 
 covered fo exceeding clofe,that not the leaft breath 
 of fleam get out, elfeicwill not be tender, but 
 tough and hard. It will be boiled enough, and be ¬ 
 come very tender in about a good half hour. Then 
 take it out, untie it, and throw away the skin, and 
 lay the flaky fifh in a Colander to drain away the 
 ivater from it. You muft prelcntly throw a little 
 Salt upon it, and all about in it, to feafon it. For 
 then it will imbibe irinto it felfprefently; whereas 
 if you fait it not, till it grow cold in the air, it will 
 not take it in. Mean while prepare your fauce of 
 melted well-thickened butter (which you may 
 heighten with fhreded Onions or Sives, or what' 
 well rafted herbs you pleafe) and if you will, you 
 may firft ftrew upon the fifh iome very lmall fhred- 
 eti young Onions, or Sibbouls, or Sives, or Parfley. 
 Then upon that pour the melted butter to cover 
 
[ i8 3 3 
 
 the fifh allpver, and foak into it. Serve it in warn 
 and covered* 
 
 To drefs Parfnifs, 
 
 Scrape well three or four good large roots,clean- 
 iingwell their outfide, and cutting off as much 
 of the little end as is fibrous., and of the great end 
 as is hard. Put them into a pofnet or pot, with a- 
 bout a quart of Milk upon them, or as much as 
 w ill cover them in boiling 5 which do moderately, 
 till you find they are very tender. This may be in 
 an hour and half, fooner or later, as the roots are 
 of a good kind. Then take them put, and ferape all 
 the outfideinto a pulp, like the pulp of rolled Ap¬ 
 ples, which put in a diih upon a Chafing-difli of 
 Coals, with a little of the Milk you boiled them 
 in, put to them; not fo much as to drown them , 
 but only to imbibe them : and then with ftewing, 
 the pulp will imbibe all that Milk. When you fee 
 it is drunk in, put to the pulp a little more of the 
 fame Milk, and ftew that, till it be drunk in. Con¬ 
 tinue doing thus till it hath drunk in a good quan¬ 
 tity of themilk, and is well fwelled with it, and 
 will take in no more, \vhich may be in a good half 
 hour. Eat them fo, without Sugar or Butter 5 for 
 they will have a natural fweetnefs, that is beyond 
 Sugar, and will be undtuous, fo as not to need 
 Butter. *» 
 
 Parfnips ( raw) cut into little pieces, is the belt 
 food for tame Rabbets, and makes them fweet. As 
 Rice (raw) is for tame Pigeons, and they like it 
 beft, varying it fometimes with right tarqs, and 
 other feeds. 
 
 Cream 
 
[ *84 ] 
 
 •- «r- . , ' * 
 
 Cream with I\lce. 
 
 A very good Cream to eat hot, is thus made. 
 Into a quart of fweet Cream, put a fnoonful of ve¬ 
 ry fine powder of Rice, and boil them together 
 fufficiently, adding Cinnamon, or Mace tod Nut¬ 
 meg to your liking. When it is boiled enough take 
 it from the fire, and beat a couple of yolks of new- 
 laid eggs, to colour it ydjow. Sweeten it to your 
 tafte. rut bread to it, in its due time. 
 
 Gruel of Oat-meal and Pfce. 
 
 Dodtor Pridian ordered my Lord Cornwallis for 
 his chief diet in his loofcnels, the following Gruel, 
 which he found very tafteful. 
 
 Take about two parts of Oat-meal well beaten 
 in a Mortar, and one ;part of Rice in lubtile pow¬ 
 der. Boil thefe well in water, as you make Water- 
 gruel, adding a good proportion of .Cinnamon to 
 boil alfo in due time,then ftrain it through a cloath, 
 and fweeten it to your tafte. 
 
 The yolk of an egg beaten with a little Sherry- 
 fack, and put to it,"is not bad in a loofenefs. At 
 pther times you may add Butter. It is very tafteful 
 and nour ifhing. 
 
 Sauce for a Carp or Pike . 
 
 To butter Peafe. 
 
 Take two or three fpoonfuls of the liquor the 
 Carp was boiled in, and put it into a Pipkin: there 
 muft be no more than even to cover the bottom of 
 die Pipkin. Make this boil by it felf $ as foon as it 
 
 doth 
 
[ ] 
 
 doth fo, put. to this half a pound of fweet Butter, 
 let it melt gently, or fuddenly, 'it imports not, fo as 
 the liquor boiled when you did put the Butter in ; 
 when the butter is meltcd,then take itfrom the fire, 
 and holding the handle in your handshake it round 
 a good while, and ftrongly, and it will come to be 
 thick,that you may almoft cut it with a knife. Then 
 fqueele juyce of Limon into it, or of iharp Orange, 
 or Verjuyce, or Vinegar; and heat it again as much 
 as you pleafe upon the fire. It will ever after con¬ 
 tinue thick, and never again, upon any heating, 
 grow oily, though it be cold and heated again 
 twenty times. Butter done with fair water, as is 
 laid above, with the other liquor, will be thick in 
 the fame manner, (for the liquors make no differ* 
 ence in that.) 
 
 Put of this butter to boiled Peafe in their difh, 
 which cover with another; fo fhake them very 
 ftrongly, and a good while together. This is by 
 much the beft way to butter Peafe, and not to lex 
 the butter melt in the middle of them, and then 
 ftir them long with a fpoon. This will grow oily 
 (though it be good at the firfl doing) if you heat 
 them "again : The other, never ; and therefore is 
 the beft way upon all occasions to make fuch thick¬ 
 ened melted Butter. You may make Sauce fora 
 Pike in the fame manner you did for a Carp, put¬ 
 ting Horfe-radilhtoit if you pleafe. 
 
 f 
 
 An Herring-Pye. 
 
 Put great ftoreof fliced Onions, with Currans 
 and Raifins of the Sun both above and under the 
 Herrings, and ftore of Butter, and fo bake them. 
 
 ■ A Sjl* 
 
L 186 ] 
 
 , - -. (• . J ‘ - . • , ■ . - ‘ - 
 
 A Syllabub. 
 
 Take a reafonable quantity (as about half a por* 
 renger full) of the Syrup , that hath ferved in the 
 making of dried Plumbs ; and into a large Sylla¬ 
 bub-pot milk, or fquirt, or let fall from high a fuf' 
 ficient quantity of Milk or Cream. This byrup is 
 •very quick of the fruit, and very weak of Sugar j 
 and therefore makes the Syllabub exceeding well 
 tafted. You may alfo ufe the Syrup ufed in the like 
 manner in the drying of Cherries. 
 
 Butter and Oyl to fry Fijb. 
 
 The beft liquor to fry fifli in, is to take Butter 
 and Sallet-Oyl, firft well clarified together. This 
 hath not the unfavory tafte of Oyl alone, nor the 
 blacknefs of Butter alone. It frieth Fifh crilp, yel¬ 
 low, and well tafted. 
 
 To prepare Shrimps for dr effing. 
 
 When you will butter Shrimps, ftrft walh them 
 well in warm milk & water equally mingled toge¬ 
 ther, and let them foak a little in it; then waft 
 them again in frefh milk and water warmed,letting 
 them alfo foak therein a While. Do this twice or 
 thrice with frefh milk and water. This will take 
 away all the ranknefs and fliminefs of them. Then 
 butter them, or prepare them for the table, as yod 
 think fit. 
 
 Tcjles of Veal. 
 
 My Lady Lujfon makes thus her plain tofts ofkid- 
 
 ney 
 
[ >871 
 
 ney of Veal j cut the kidney with all the fat about 
 it, and a good piece of the lean fkfti belides. Ha(h 
 all this as l'mall as you can. Put to it a quarter of a 
 pound of picked and walhed Currans, and as much 
 Sugar, one Nutmeg grated, four yolks, and two 
 whites of new laid eggs raw ; work all thefe very 
 well together,fealoning it with fait. Spread it thick 
 upon luces of light white bread cut like toftes. 
 1 hen fry them in butter, fuch quantity as may boii 
 over the tops of thetefts. 
 
 To make Muftard. 
 
 The beft way of making Muftard is this : Take 
 of the beft Muftard-iecd (which is black) for ex¬ 
 ample a quart. Dry it gently in an Oven, and beat 
 it to fubtile powder, and fearfe it. Then mingle 
 well ftrong Wine-vinegar with it, fo much that it 
 be pretty liquid, for it will dry with keeping. Put 
 to this a little Pepper beaten fmall (white is the 
 beft) at diferetion, as about a good pugil, and put 
 a good lpoonful of Sugar to it (wftieh is not to 
 make it tafte fweet, but rather quick, and to help 
 the fermentation) lay a good Onion in the bottom, 
 quartered if you will, and a race of Ginger fera- 
 ped and bruiled ; and ftir it often with an Horfe- 
 radilh root cleanfed, which let always lie in the 
 pot till it have loft its vertue, then take a new one. 
 This will keep long, and grow better for a while. 
 It is not good till after a month , that it hath fer¬ 
 mented a while. 
 
 Some think it will be the quicker, if the feed be 
 ground with fair water, inftead of Vinegar, put¬ 
 ting ftore of Onions in ir. 
 
 My Lady Holmeby makes her quick fine Muftard 
 thus .* Choofe true Muftard-feed; dry it in an 
 
 Oven 
 
 < 
 
[ 188 ] 
 
 Oven after the bread is out. Beat and fearfe it to 
 a molt fubtile powder. Mingle Sherry-fack with it, 
 (ftirring it a long time very well , lb much as to 
 have it of a fit confiftence for Muftard. Then put 
 a good quantity of fine Sugar to it, as five or file 
 fpoonfuls, or more, to a pint of Multard. Stir and 
 incorporate all well together. This will keep good 
 a long time. Some do like to put to it a little (but 
 a little) of very lharp Wine-vinegar. 
 
 To make a Whitest. 
 
 Boil three pints of fweet Cream, with a very 
 little Salt and home diced Nutmeg. As foon as it 
 begins to boil, take it from the fire. In the mean 
 time beat the yolks of twelve or fifteen neW-laid 
 eggs very well with lome Rofe or Orange-flower 
 water, and fweeten the Cream to your tafte with 
 Sugar. Then beat three or four fpoonfuls of Cream 
 with them, and quickly as many more; l'opro¬ 
 ceeding till you have incorporated all the Cream, 
 and all the Eggs. Then pour the Eggs and Cream 
 into a deep didi laid over with fippets of fine light 
 bread, which will rife up to the top for the moft' 
 part. When it is cooled and thickened enough to 
 bear Raifins of the Sun, ftrew all over the top 
 with them (well wafhed.) Then prefs a little way 
 into it with great lumps of raw Marrow. Two 
 .bones will fuffice. Cover your dilh with another,- 
 and fet it upon a great pot of boiling water, with 
 a good fpaee between the water and the dilh, that 
 there be roam for the hot fteam to rife and ftrike 
 upon the dilh. Keep good fire always under your 
 pot. In’ lefs then an hour (ufually} it is baked 
 enough. You will perceive that, it the Marrow 
 look "brown, and be enough baked. If it Ihould 
 
 eon- 
 
[ IS 9 ] 
 
 continue longer on the heat, it vVould melt; You 
 may bake it in an Oven if you will; but it is hard 
 to regulate it fo, that it be not too much or too 
 little"; whereas the boiling water is certain. You 
 may ftrew Ambred Sugar upon it, either before 
 you let it to bake, or after it is done. 
 
 For fyajling of Meat. 
 
 To roaft fine meat, (as Partridge, Pheafant* 
 Chicken, Pcgeon) that it be full of juyee; baftc 
 it as loon as it is through hot, and time to baftc, 
 with Butter. When it is very moift all over,fprinkle 
 flower upon it every where, that by turning about 
 the fire, it may become a thin cruft. Then bafte it 
 no more till the latter end. This cruft will keep hi - 
 all the juyee. A little before you take it up, bafte 
 it again with Butter, and this will melt away all 
 the"cruft. Then give i: three or four turns of the 
 fpir, that it may make the outfide yellow and crifp. 
 
 You may alio bafte luch meat with volks of new- 
 laid eggs, beaten into a thin Oy], But with this 
 you continue baiting all the while the meat roftethi 
 
 To ft "tv a furrp of Beef. 
 
 Take a Rump of Eeef, break all the bones; fea- 
 fon it with Pepper and Silt to your lilting : Take 
 three or four Nutmegs, and a quantity of Mace, 
 beatthem grofly : Then take a bunch of very good 
 fweet herbs, and one good Onion cut in quarters, 
 or Garlicky as you like it. .Put in half a pint of 
 White-wine Vinegar, and orie pint of good Claret, 
 one handful of Sugar, and a piece ©r two of Beef- 
 fuet or Butter : Shred fame Cabbage under and 
 over ; and ferape in a pound of good old Cheefe. 
 
 N Put 
 
t r 9°] 
 
 Put all thefe into an earthen pot, and let it ftand 
 in an oven with brown bread four or rive hours 
 but let the pot be covered clofe with pafte. 
 
 Another. 
 
 Take a fat Rump of young Beef, as it comes from 
 the Butcher, and take out all the bones, excepting 
 the tip of it towards the tail that is all fat, which 
 you cannot take out, without fpoiling, or defacing, 
 or breaking it. But take out all the thick bones to¬ 
 wards the Chine, and the thick Sinews, that are on 
 the outer rides of the flerii; (which will never be¬ 
 come tender with boiling) lb that you have nothing 
 but the pure flelh and fat, without any bony or 
 tough fubftance. Then beat well the lean part with 
 a wooden rowling-pin, and when you have beaten 
 well one ride, turn the other. Then rub it well 
 with Pepper groriy beaten, and fait j juft as you 
 Would do, to feafon a Venifon Pafty, making the 
 fea foiling higher or gentler according to your tafte. 
 Then lay it in a fit veffel, with a flat bottom, (pip¬ 
 kin or kettle as you have conveniency) that will but 
 juft contain it , but l'o that it may lie at eafe. Or 
 you may tie it up in a dole thin linnen cloth, or 
 boulter, as they do, Cleons a la tnode, or Brawn, or 
 the like. Then put water upon it, but juft to cover 
 it, and boil it clofe covered a matter of two hours 
 pretty fmartly, fo that it be well half boiled. Then 
 take it out of that,and put it into another fit veflcl, 
 or the fame cleanfed, and put upon it about two 
 quarts of good ftrong deep well boiled Claret- 
 wine, and a good bundle ol fweet herbs. Penny¬ 
 royal, Sweet-marjoram, Winter-favory, Limon, 
 Thyme, &c.) and a good large Onion peeled, and 
 ftuck as clofe with Cloves as you can ftick it, if you 
 
l j yii 
 
 like the tafte of Onions. They muft be the ftrong 
 Siting Onions that are round and red 5 a little 
 Nutmeg, and fome Macc. Put to the wine about 
 a pint or' the liquor that you have already boiled 
 the Beef in; and if you would have it ftrong of the 
 feafoning of Pepper and Salt; take the bottom of 
 this liquor. Thus let it boil very gently, fimpring- 
 ly, or rather ftew with Charcoal over a little furr 
 nace^ or a fit Chafing-diih, a matter of three hours,, 
 clofe covered. If the liquor tvafte too much, you 
 may recruit it with what you have kept of that, 
 which your Beef was boiled in. When it is near 
 time to take it up, ftew fome Oyfters in their own 
 liquor (to which you may add at the latter end, 
 fome of the winy liquor, that the Beef is now Hew¬ 
 ing in, or fome of the firft Beef-broth, 01 ufe fomc 
 good pickled Oyfters) and at the fame time make 
 lome thin toftes of Kjngfion Manchct, which tofte 
 very leilurely, or rather dry thein throughly, and 
 very hard and crifp, but riot burned, by lying 
 long before the fire. And i£ you have frefh Cham¬ 
 pignons, drefs a good dilh full of them, to be 
 ready at the fame time, when all the reft is ready , 
 if not, ufe pickled ones, without further dreffing. 
 When you find your Beef is as tender as can be, 
 and willfcarcely hold together, to be taken up to¬ 
 gether, and that all the other things are ready lay 
 the tofts in the dilh, where the Beef is to lie j pour 
 fome of the liquor upon in, Then lay the Beef up¬ 
 on the tofts, throw away the bundle of herbs and 
 onions,. and pour the reft of the liquor upon 
 the Beef, as alio the Oyfters and the Mulh- 
 rooms , _ to which add a pretty deal, about 
 half a pint of Broom-buds 5 and fo let it Hand i 
 ivhile well covered over coals to mittoner 5 and to' 
 have all the feverai fubftances communicate their 
 
 N 2, taftCs 
 
[ i9* J 
 
 taftes to one another, and to have the toftes (well 
 up like a gelly. Then lerve it up. if you want li¬ 
 quor, you may ftill recruit your felf out of the 
 firft Beef-broth, which you keep all to fupply any 
 want afterwards. Have a care whiles it is ftewing, 
 in the winy liquor, to lift the fleih fometimes up 
 from the bottom of the veffcl, left if it Ihould lie 
 always ftill, it may ftick to the bottom, and burn ; 
 but you cannot take it out, tor it will fall in pie¬ 
 ces. It will be yet better meat, if you add to it, at 
 the laft (when you add all the other heightnings) 
 fome Marrow, and fome Chefnuts, and fome Pi- 
 ftachious, if you will. Put to your Broom-buds 
 (before you put them in to the reft) fome Elder- 
 vinegar, enough to foak them, and even to cover 
 them. If you find this make your compofiition of 
 the whole too lharp, you may next time take lefs. 
 When you put the beef to ftew with the Wine (or a 
 While afterj you may put to it a pretty quantity (as 
 mnch as you can take in both hands at once) of 
 fhreded Cabbage, if it be the feafon ; or of Tur* 
 nips, if you like either of thefe. Carrots make it 
 fomewhat flat. If the wine be not quick enough, 
 you may put a little Elder-vinegar to it. If you 
 iike Garlick, you may put in a little, or rub the difh 
 with it. 
 
 Pickled Champignons. 
 
 Champignons arebeft, that grow upon gravelly 
 dry riling grounds. Gather them of the laft nights 
 growth i and to preferve them white, it is well to 
 caft them into a pitcher of fair water,as vou gather 
 them : But that is not abfolutely neceffary, if you 
 will go about drefling them as loon as you come 
 home. Cut the great ones into halves or quarters. 
 
[ m ] 
 
 feeing carefully there be no worms in them j and 
 peel off their upper skin on the tops} the little 
 ones peel whole.As you peel them, throw them into 
 a bafin of fairwater, which preferves them white. 
 Then put them into the Pipkin or Pofhet of Copper 
 (no Iron) and put a very little water to them, and 
 a large proportion of Salt. If you have a pottle of 
 Mufhrooms, you may put to them ten or twelve 
 fpoonfulsof water, and two or three of Salt. Boil 
 them with pretty quick fire, and fcum them wel 1 all 
 the while, taking away a great deal-of foulnefs that 
 will rife. They\vill ffirink into a very little room. 
 When they are fufficiently parboiled to be tender, 
 and well cleanfed of their ficum, (which will be in 
 about a quarter of an hour) take them out, and 
 put them into a Colander, that all the moifture 
 may drain from them. In the mean time make your 
 pickle thus:Takc a quart of Pure lharp white-wine, 
 vinegar (Elder-vinegar isbeft) put two or three 
 Ipoonfuls of whole Pepper to it, twenty or thirty 
 Cloves, one Nutmeg quartered, two or three flakts 
 of Mace, three Bay-leaves; (fome like Limon, 
 Thyme and Rofemary; but then it muff be a very 
 little of each) boil all thefe together till the Vine¬ 
 gar be well impregnated with the ingredients, 
 which will be in about half an hour. Then take it 
 from the fire, and let it cool. When the pickle is , 
 quite cold, and the Muilirooms alfo quite cold, and 
 drained from all moifture, put them into the li¬ 
 quor (with all the ingredients in it) which you rnuft 
 be fure, be enough to cover them. In ten or twelve 
 days, they will nave taken into them the full tafte 
 of the pickle, and will keep very good half a year. 
 
 If you have much fupernatant liquor, you may 
 parboil more Mulhrooms next day, and put them 
 to the firft. If you have not gathered at onc„ 
 
 N 3 enough 
 
[ 194 ] 
 
 enough for a dreffing, you may keep them all night 
 in water to preferve them white, and gather rnorp 
 the next day, to joyn to them. 
 
 To fttv Wardens or Pears. 
 
 Bare them, put them into a pipkin, with fo much 
 Red or Clatet-wine. and water, as will near reach, 
 to, the top of the Pears. Stew or boil them gently, 
 till they grow tender, which may be in two hours'. 
 After awhile, put in fome fticks of Cinnamon 
 bruifed and a few Cloves. When they are almoft 
 done, put in'Sugar enough to fealon them well and 
 their, Syrup, which you pour out upon them in a 
 deep plate. 
 
 O 4 I * ; _ ' ^ ‘ ; 
 
 To few Apples. 
 
 Pare them and cut them into flices. Stevy them 
 with wine and water as the Pears, and feafon them 
 in like manner with Spice. Towards the end fweet- 
 en them with Sugar, breaking the Apples into pap 
 by ftirring them. When you are ready to take them 
 off, put in good itore of frefli butter, and incorpo¬ 
 rate it well with them, by ftirring them together. 
 You ftew thefe between two dilhes. The quickcft 
 Apples are the belt. 
 
 Portugue% Eggs. 
 
 The way that the Countefs dc Penalya makes thp 
 Portuguez eggs for the Queen, is this. Take the 
 yolks (clean picked from the whites and germ) of 
 twelve new laid eggs. Beat them exceedingly vvith 
 a little (fcarce a Ipoonful) of Orange-flower wa¬ 
 ter. When they are exceeding liquid, clear, and 
 - v " uni® 
 
[ I9T 1 
 
 uniformly a thin liquor, put to them one pound of 
 pur*e double refined Sugar (if it be not lb pure, it 
 muftbe clarified before) and ftew them in your dilb 
 or bafin over a very gentle fire, ftirring them conti¬ 
 nually, whiles they are over it, fo that the whole 
 may become one uniform fubftance, of the confid¬ 
 ence of an Eledfuary (beware they grow not too 
 hard; for without muen caution and attention, that 
 will happen on a fudden) which then you may eat 
 prefently, or or put into pots to keep. You may dif- 
 l'olve Amber^reece (if you will, ground fxrft very 
 much with b\igar) in Orange-flower or Rofe-wa- 
 ter, before-hand, and put it (warm and dilfolved) 
 to the eggs, when you let them to ftew. If you cla- 
 rifie your Sugar, do it with one of tbefe waters, 
 and whites of eggs. The flavor of thefe lwcet wa¬ 
 ters goeth almoft all away with boiling.Therefore 
 half a fpoonful put into the compofition, when you 
 take it from the fire,feafoneth it more then ten times 
 as much put in at the firft. 
 
 To boil Eggs. 
 
 A certain and infallible method to boil new laid 
 eggs to fup up, and yet that they have the white 
 turned to milk, is thus : Break a very little hole, at 
 the bigger end of the Ibell, and put it into the wa¬ 
 ter, whiles it boileth. Let it remain boiling, whiles 
 your pulfe beateth two hundred ftrokes. Then take 
 it out immediately, and you will find it of an ex- 
 a& temper. Others put eggs into boiling water juft 
 as you take it from the fire, and let them remain 
 there, till the water be fo cooled, that you may juft 
 put in your hand, and take out the eggs. Others put 
 the eggs into cold water, which they let upon the 
 fire,and as foon as the water begins to boil,the eggs 
 are enough. N 4 To 
 
[19«] 
 
 To make clear Geliy of Bran. 
 
 Take two pound of the broadeft open Bran of 
 the bcft Wheat, and put it to infufe in a gallon of 
 water, during two or three days, that the water 
 may loak into the pure flower, that flicks to the 
 bran. Then boil it three or four walms,and prelent- 
 1 y rake it from the fire, and (train it through fome 
 fine ftrainer. A milky fubftance will come out, 
 which let fland to fetle about half a day. Pour off 
 the clear water that fwimmeth oyer the ftarch or 
 flopery, that is in thebottom (which is very good 
 for Pap, £?c.) and boil it up to a gelly, as you do 
 Harts-hom gelly or the like, and fealon it to your 
 tafte. 
 
 To bake Vemfon. 
 
 Boil the bones (well broken) and remaining flefli 
 of the Venifon, from whence the meat of the Pa- 
 fty is cut, in the liquor wherein Capons and Veal, 
 or Mutton have been boiled, lb to make very 
 ftfong broth of them. The bones muff be broken, 
 that you may have the Marrow of them in the li-' 
 quor ; and they muft flew a long time (covering 
 tne pot dole) that you may make the broth as 
 flrong as you can ; and if you put fome gravy of 
 Mutton or Veal to it, it will be the better. When 
 the Pafty is half baked, pour fome of this broth 
 into it by the whole at the top ; and the reft of ir, 
 when it is quite baked, and wanteth but (finding in 
 the Oven to foak. Or put it all in at orice, when 
 the Pafty is diffidently baked, and afterwards let 
 it remain in the Oven a good while (baking. 
 
 You may bake the bones (broken) with the 
 
 broth 
 
[ i97 ] 
 
 broth and gravy, or for want thereof, with 6 nly 
 water in an earthen pot dole ftopped,till you have 
 all the fubftance in the liquor; which you may 
 pour into the Pafty an hour before it is baked 
 enough. 
 
 If you are in a Park, you may foak the Vcnj- 
 fon a night in the blood of the Deer ; and cover 
 the flefh with it, dotted together when you put it 
 in pafte. Mutton blood alio upon Venifon is very 
 good. You may feafon your blood a little with 
 Pepper and Salt. 
 
 To bake Venifon to keep. 
 
 After you have boned it, and cutaway all the 
 finews, then feafon it with Pepper and Salt, pret¬ 
 ty high, and divide a Stag into four pots ; then put 
 about a pound of Butter upon the top of each pot, 
 and cover it with Rye-pafte pretty thick. Your • 
 Oven muft be fo hot, that after a whole night it 
 may be baked very tender, which is a great help to 
 the keeping of it. And when you draw it, drain 
 all the liquor from it, and turn your pot upon a 
 pie-plate, with the bottom upwards, and fo let it 
 lland until it is cold : Then wipe your pot, that no 
 gravy remain therein, and then put your Venifon 
 into the fame pot again ; then have your Butter 
 very well clarified, that there be no drofs remain¬ 
 ing : Then fill up your Pot about two inches above 
 the meat with Butter, or elfe it will mould. And 
 fo the next day bind it up very dole, with a piece 
 of fheeps Leather, fo that no air can get in. After 
 which you may keep it as long as you pleafe. 
 
 Mr. Adrian May , puts up his Venifon in pots, to 
 keep long thus : Immediately as foon as he hath 
 . killed it, he feafoneth and baketh it as foon as he 
 
 can, 
 
can, fb that thg flcfh may never be cold. And thi s 
 niaketh that the fat runneth in among the leaned 
 as likecalvered Salmon, and eats much more mel¬ 
 low and tender. But before rhe Dear be killed, he 
 ought to be hunted and chafed as much as may be. 
 Then fealoned and put in the Oven before it be*/ 
 cold. Be fure to pour out all the gravy, that fetleth 
 to the bottom, under the flefh after the baking, be¬ 
 fore you put the Butter to it, that is to lie very chicly 
 upon the meat, to keep it all the year. 
 
 About making of Brawn. 
 
 It muft be a very large Oven, that io it may con-* 
 trad: the ftronger heat, and keep it the longer. It 
 mult be at lealt eight hours heating with wood,thac 
 it be as hot as is poffible. If the Brawn be young, 
 it will fuffice eight hours or a little more in the 
 , Oven. But if old, it muft be ten or eleven. Put 
 but two Collars into each pot, for bigger are un¬ 
 wieldy. Into every pot, put twelve corns of whole 
 Pepper, four Cloves, a great Onion peeled and 
 
 S uartered, and two Bay-leaves, before you put 
 lcm into the Oven, Before they are fet in, you do 
 not fill them with water to the top, left any ftiould 
 Ipill in Aiding them in ; but fill them up by t a boul 
 faftned to a long pole. No water muft be put in af¬ 
 ter the Oven is elofed (nor the Oven ever oe open¬ 
 ed, till after all is throughly baked) and therefore 
 you muft put in enough at firft to ferve to the laft ; 
 you muft rowl your Collars as clofe as may be, that 
 no air may be left in the folds of them ; and few 
 them up in exceeding ftrong cloth, which a ftrong 
 man muft pull as hard as he can in the fewing.Their 
 cloths muft not be pulled off till the Collars have 
 been three or four days out of the Oven, left you 
 
[ *99 1 
 
 puli off part of the Brawn with them- You rnay 
 put the lame proportion of Pepper,_ Cloves, (pc. 
 into the Souce-drink, as you did in the baking 
 them; which at either time (efpecially at firft) 
 give them a fine tafte. The Souce-drink is made of 
 fix ftiillings-Becr, and Thames., or River-water, of 
 each an equal quantity, well boiled with Safi. 
 When boiled and cold, put into it two or three 
 
 a uarts of skimmed milk, only to colour it; and io 
 aange it once in three weeks. Tender Brawn fli- 
 ced thin, « 5 c laid Sallet-wifeinthedifhasthefiiccd 
 Capon, and leafoned with Pepper, Salt, Vinegar, 
 and Oyl, with a little Limon, i$ a very good Sallet. 
 
 Sallet of cold Capon I{oaJled. 
 
 It is a good Sallet, to dice a cold Capon thin; 
 mingle with it fome Sibbolds, Lettuce, Rocket, and 
 Tarragon diced fmall. Seafon all with Pcppcr,Salt, 
 Vinegar, and Oyl, and diced Limon : a little Or it 
 ganum doth well with it. 
 
 Mutt on baked like Venifon 3 foakirig cither 
 in their blood . 
 
 Take a large fat loin of Mutton (or two) boned 
 after the manner of Venifon. Seafon it well to 
 your tafte with Pepper and Salt. Then lay it to 
 fteep all night in enough of the fheeps blood , to 
 cover it over, and foak well into it. Then lay it 
 into the pafte, with all the clotted thick blood un¬ 
 der it, upon it, and hanging about it. You piay 
 fealon the blood with Pepper and Salt, befo re yoe 
 lay the meat in it. But though you do not, it will 
 not be amifs, fo as the meat be feafoned high 
 enough. Then bake it as you do an ordinary Pafty, 
 
[ 200 ] 
 
 and you may put gravy of Mutton or ftrong broth 
 into it. You may do it in a difh'with pafte j~as my 
 Lady of Newport doth her Venifon. This way of 
 fteeping in blood before you bake it, is very good 
 allb for Venifon. 
 
 \ 1 
 
 To mal{c an excellent Hare- Pje. 
 
 H^lh the flelh of as many Hares, as you pleafe, - 
 very fmall. Then beat them ftrongly in a Mortar in¬ 
 to a Pafte, which feafon duly with Pepper -and Salt. 
 Lard it throughly all over with great lardons of 
 Lard well rowled in Pepper and Salt. Put this in¬ 
 to a ftraight earthen pot, to lie clofe in it. If you like 
 Onions, you may put one or two quartered into the 
 bottom of the Pot. Put (lore of lweet Butter upon 
 the meat, and upon that forne ftrong red Claret- 
 wine. Cover the pot with a double flxong brown 
 paper, tied clofe about the mouth of it. Set it to 
 bake with houfhold-bread, (or in an Oven, as a 
 Venifcn-pafty) for eight or ten hours. Then take 
 out the pot, and thence the meat, and pour away all 
 the liquor, which let fettle. Then take all the con-* 
 gealed Butter, and clarifie it well. Put your meat 
 again into the pot, and put upon it your clarified 
 Butter, and as much more as is needfary. And I be¬ 
 lieve the putting of Claret-wine to it now is better, 
 and to omit it before. Bake it again, but a lels 
 while. Pour out all the liquor when it is baked, 
 and clarifie the Butter again, and pour it upon the 
 meat, and fb let it cool. The Butter muft be at 
 leaft two or three fingers breadth over the meat. 
 
 To bake Beef. 
 
 Bone it, and beat it exceeding well on all fides, 
 
 •with 
 
With a roWling-pin upon a Table. Then feafon it 
 with Pepper and Salt,, (rubbing them in very well} 
 and fome Parfley, and a few Sweet-herbs (Penny¬ 
 royal, Winter-favory, Sweet-marjoram, Limon- 
 peel. Thyme, Red-fage, which yet to fomefeems 
 to have a phyfical tafte) an onion if you will.Squeefe 
 it into the pot as clofeas you can. Put Butter upon 
 it, and Claret-wine, and covered all as above. 
 Bake it in a ftrong Oven eight or ten hours. Take it 
 out of the Oven, and the meat out of the pot, 
 which make clean from all letlings; and fqueefe all 
 the juyee from it (even by a gentle prefs.J Then 
 put it again hard prefled into the pot. CJarific 
 the Butter, that you poured with the liquor from 
 themeat out of the Pot; and pour it in again with 
 more frefh Butter, to have enough to cover k 
 two or three fingers thick. 
 
 'To bake Pigeons (which are thus excellent , and will 
 keep a quarter of a year) or Teals , or Wild- 
 ducky. 
 
 Seafonthem duly with Pepper and Salt, then lay 
 them in the pot, and put ftore of Butter, and fome 
 Claret-wine to them. Cover and bake as above; 
 but a lefs while according to the tendernefs of the 
 meat. In due time take out your pot, and your 
 birds out of it, which prefs not, but only wipe off 
 the liquor.Pour it out all.Clarifie the Butter; put in 
 the Birds again, and the clarified Butter, and as 
 much more as needs (all melted ) upon them, and 
 ler it cool. You may put a few Bay-leaves upon 
 any of thefe baked meats, between the meat and 
 the Butter. . 
 
 Green 
 
; [ 202 ] 
 
 Grcen-Geefe Pye. 
 
 An excellent cold Pye is thus made. Take twb 
 fat Grecn-gcele; bone them, and lay them in pgfte 
 one upon the other, feafoning them well with Pep¬ 
 per and Salt, and fome little Nutmeg, both above 
 and below, and between the tWo Geefc. When it 
 is well baked and out of the Oven, pour in melt¬ 
 ed Butter at a hole made in the top. The cruft is 
 much better than of a Stubble-godle. 
 
 To boil Beef or Vemfon tender and favoury. 
 
 The way to haVe Beef tendereft, Ihort, and beft 
 boiled, as my Lord of Saint Albans ufeth it, is thus. 
 Take a Rump or brisket of Beef; keep it without 
 Salt as long as you may, without danger to have it 
 l'mell ill. For lb it groweth mellow and tender* 
 which it would not do , if it were pleafantly fai¬ 
 red. When it is fufficiently mortified, rub it well 
 with Salt; lei it lie fo but a day and anight, or 
 at molt two nights and a day. Then boil it in no 
 more water then is neceilary. Boil it pretty ftnartly 
 at firlt, but afterwards but a fimpring or Hewing 
 boiling, which muft continue feven or eight hours. 
 Sometimes he boileth it half over night, and the 
 reft next morning. If you Ihould not have time to 
 1 alt it, you may fupply that want thus: When the 
 Beef is through boiled, you may put fo much Salt 
 into the pot as to make the broth like brine , and 
 then boil it gently an hour longer ; or take out; the 
 Beef, and put it into a deep difh, and put to it 
 fome of thisbrothma.de brine, and cover it With 
 another dilh, and ftew it fo an hour. A hanch of Ve- 
 nifou. may be done the fame way. 
 
[ *°3 ] 
 
 To bake Wild-Ducks or Teals. 
 
 Seafon your Duck and Teal with Pepper and 
 Salt, both within and without,fo much as you think 
 may leafon them ; then crack their bones with a 
 routing pin j then put them into an earthen poc 
 dole, and cover them with Butter, and bake them 
 in an Oven as hot as for bread, and let them ftand 
 three or four hours ; when you take them out of 
 the Oven, pour out all the liquor from them, then 
 melt fo much Butter as will cover them; when yon 
 have melted your Butter, let it Hand a while, until 
 all the drofsbe fetled to the bottom, and put in the' 
 clear Butter, which muft cover the Fowl. 
 
 To feafon Humble-Pyes , and to roafi W r i Id-Duck*. 
 
 Bake Humble-Pyes without chopping them fmall 
 in a Pye, feafoned with Pepper and Salt, adding a 
 pretty deal of Parfley, a little Sweet-marjoram 
 and Savory, and a very little Thyme. 
 
 Roaft Wild-Ducks, putting into their Bellies 
 fome Sage and a little Onion (Doth well ihreded) 
 wrought into a lump with Butter, adding a little 
 Pepper and Salt. And let their Sauce be a little 
 gravy of Mutton, to enlarge the leafoned Gravy, 
 that comes from the Ducks" when they are cut up. 
 
 To fouce Turkics. 
 
 Take a good fat Turky or two, drefs them clean, 
 and bone them ; then tie them up in the manner of 
 Sturgeon with fomething clean wafhed.Take your 
 kettle,and put into it a pottle of good White-wine, 
 a quart of water, and a quart of vinegar; make it 
 
: [204] 
 
 boil, and feafon it with Salt pretty well. Then put 
 in your Turkies, and let them boil till they be very 
 tender. When they are enough boiled, take them 
 out, and tafte the liquor5 if it be not jfharp enough 
 put more Vinegar, and let it boil a little 5 then put 
 it into an earthen pot, that will hold both Turkics. 
 When it is cold enough, and the Turkies through 
 cold,put them into the liquor in the pot, and be fure 
 they be quite covered with the liquor. Let them lie 
 in it three weeks or a month, thenferve it to the 
 table, with Fennel on it, and eat it with Elder-vi¬ 
 negar. 
 
 You may do a Capon or two put together in the 
 fame manner ; but lirft larding it with great lar- 
 dons rowled in Pepper and Salt. A ihorter time ly¬ 
 ing in the pickle will ferve. 
 
 An excellent meat of Goofe or Turkey . 
 
 Take a fat Goofe, and powder it with Salt eight 
 or ten days ; then boil it tender, and put it into 
 pickle, like Sturgeon-pickle. You may do the like 
 With a very fatTurky ; but the beft pickle of that 
 is, the Italian marinating, boiling Mace, Nutmegs 
 &c. in it. You may boil Garlick in the belly of the 
 Fowls, if you like it, or in the pickle. 
 
 To pickje an old fat Goofe. 
 
 Cut it down the back, and take out all the 
 bones ; lard it very well with green Bacon, and 
 feafon it well with three quarters of an ounce of 
 Pepper, half an ounce of Ginger, a quarter of an 
 ounce of Cloves, and Salt, as you judg propor¬ 
 tionable ; a pint of White-wine and fome But¬ 
 ter. Put three or four Bay-leaves under the meat, 
 
 and 
 
[ 2SJ ] 
 
 and bake it with brown bread, in an earthen pot 
 dole covered, and the edges of the cover doled 
 with Pafte. Let it Hand three or tour days in the 
 pickle j then eat it cold with vinegar. 
 
 About ordering Bacon for Gammons 3 and to \fy&p. 
 
 At Frankfort they ufe the following cautions a- 
 bout the Bacon, they fait for Gammons or tides to 
 keep. The belt is of male Hogs of two years old, 
 that have been gelt when they were young. They 
 kill them in the wane of the Moon, from a day or 
 two after the full, till the laft quarter* They fetch 
 of their hair with warm water, not by burning 
 (which melteth the fat, and maketh it apt to grow 
 refty) and after it hath lain in the open air a full 
 day, they fait it with dry Salt, rubbing it in well: 
 Then lay what quantity you Will in a tubforfeven 
 or eight days (in which time the Salt dilfolVeth to 
 water ) then take it out, and wipe it dry, and hang 
 it in a room where they keep fire,either on a hearth 
 or that fmoak cometh out of a ftove into the roofh 
 (asmoftof thofe rooms do tmoak) but hang them 
 not in the Chimney, that the hot fmoak ltriketh 
 upon them 5 but if you have a very large Chim¬ 
 ney, hang them pretty high and afide, that the 
 fmoak may not come full upon them. After a while 
 (when they aye dry) take them thence, and hang 
 them from the fmoak in a dry warm roomv When 
 the weather groweth warm, as in Maj, there will 
 drop from them a kind of melted oyly greafe, and 
 they will heat, and grow refty, if not remedied. 
 Take them down then, and lay them in a cold dry 
 place, with hay all about them, that one may not 
 touch another. Change the Hay every thirty, or 
 twenty, or fifteen days, till September, that the 
 
 O weather 
 
' [ 206 J 
 
 weather grovveth cool j then hang them up again 
 in the free air, in a dry Chamber. If you make, 
 the ihoulders into Gambons, you mull have a care 
 to cut away a little piece of flelh within, called in 
 Dutch the Maufe ; for if that remain in it, the Ba¬ 
 con will grow rufty. 
 
 To make a Tanfie. 
 
 Take Spinage, Sprrel, Tanfie, Wheat, a quart 
 of Cream ; bread .(the quantity of a two-penny 
 loaf) twenty eggs, and half the whites, one Nut¬ 
 meg, half a pound of Sugar, and the juyee of a 
 couple of Limons. Spinage is the cheif herb to 
 have the jnyce j wheat alfo is very good, when it 
 is young and tender. You muftnot take much Sor¬ 
 rel, for fear of turning the Cream; but lefs Tan¬ 
 fie, fo little that it may not tafte diftin&ly in the 
 compofition. The juyee of Limons is put in at the 
 end of all. You may lay thin dices of Limon upon 
 the Tanfie made, and Sugar upon them. 
 
 Another way. 
 
 Beat twelve eggs (fix whites put away ) by them- 
 felves exceeding well (two or three hours), fome- 
 times putting in a fpoonful 6f Cream to keep them 
 from oyling; Then mingle them well with a quart 
 of Cream, to which put about half a pint of juyee 
 of Spinage (as much as vyill make the Cream 
 green) or of green wheat, and four fpoonfuls of 
 juyee of Tanfie, one Nutmeg feraped into thin 
 flices, and half a pound of Sugar : All things ex¬ 
 ceeding well incorporated together: Fry this with 
 freih buttef, no more than to glaze the pan over, 
 and keep the Tanfie from fticking to the pan. 
 
[ 207 ] 
 
 To make Cheefe-Cakes; 
 
 Take twelve quarts of Miik warm from the Cow* 
 turn it with a good fpoonful of Runnet, break it 
 well* and put it into a large ftraincr* in which rowl 
 it up and down* that all the whey may run out in¬ 
 to a little tub; when all that will is run out* wring 
 out more. Then break the curds well* then wring 
 it again * and more whey will come. Thus break 
 and wring till no more come. Then work the curds 
 exceedingly with your hand in a tray* till they be¬ 
 come a^ihort uniform pafte. Then put to it the 
 yolks or eight new laid eggs* and two whites* and 
 a pound of butter. Work all this long together. 
 In the long working (at the feveral times) confift- 
 cth the making them good. Then feal’on them to 
 your tafte with Sugar "finely bearen*and put in fome 
 Cloves and Mace in fubtile powder. Then lay them 
 thick ia coffins of fine pafte, and bake them. 
 
 Short and crifp Cruft for Tarts aud Pyes . 
 
 To half a peck of fine flower take a pound and 
 half of Butter, in this manner. Put your butter 
 wirh at leaft three quarts of cold water (it imports 
 not how much or how little the water is) into a 
 little kettle to melt, and boil gently ; as foon as it 
 is melted* feum off the butter with a ladle, pouring 
 it by ladlefuls (one a little after another* as you 
 knead it with the flower) to fome of the flower* 
 which you take not all at once* that you may the . 
 better difeern how much liquor is needful) and 
 work it very well into pafte. When all your But¬ 
 ter is kneaded* with as much of the flower* as 
 lierves tp make pafte of a fitting confluence* take of 
 
 O 2 til 3 
 
t io8 ] 
 
 the water that the Butter was melted in* fo much 
 as to make the reft of the flower into pafte of due 
 confidence ; then joyn it to the pafte made with 
 Butter, and work them both very well together; of 
 this make your covers and coffins thin.If you are to 
 make more pafte for more Tarts or Pyes, the wa¬ 
 ter that hath already ferved, will lerve again bet¬ 
 ter then fre fh. 
 
 To make Goofe-pyes, and fuch of thick cruft, 
 you muft put at leaft two pound of Butter to half 
 a peck of flower. Put no more Salt ro your pafte 
 then what is in the butter, which muft be the beft 
 new Butter that is fold in the Market. 
 
 To malt? a Cake, 
 
 Take eight Wine-quarts of flower, one pound 
 of loaf Sugar beaten and leadedone ounceof 
 Mace, beat it very fine : then take thirty eggs, fif¬ 
 teen whites, beat them well; then put to them a 
 quart of new Ale-yeaft; beat them very well to¬ 
 gether, and ftrain them into your flower: then 
 take a pint of Rofe-water, wherein fix grains of 
 Ambergreece and Musk have been over nig-ht.Then 
 take a pint and half of Cream or fomething more, 
 andfetiton the fire, and put into it four pounds 
 and three quarters of Butter ; and when it is all 
 melted, take it off the fire, and ftir it about, until 
 it be pretty cool ; and pour all into your flower, 
 and ftir it up quick with your hands, like a lith 
 pudding : Then dufta little flour over it, and let it 
 ftand covered with a Flannel, or other woollen 
 cloth, a quarter of an hour before the fire, that it 
 may rife. Then have ready twelve pounds of cur- 
 rans very well wafhed ancl pick’t, that there may 
 be neither ftalks nor broken currans r in them. Then- 
 
 let 
 
[ 2 °9 ] 
 
 let your currans be very well dried before the fire, 
 and put warm into your Cake, then mingle them 
 well together with your hands 5 then get a tin hoop 
 that will contain that quantity, and butter it well, 
 and put it upon two lhects of paper well buttered > 
 fo pour in your Cake, and fo let it into the Oven, 
 being quick that it may be wellfoaked, but not to 
 burn. It muft bake above an hour and a quarter ; 
 near an hour and a half. Take then a pound and 
 half of double refined Sugar purely beaten and 
 fearfed 5 put into it the whites of five eggs, two 
 or three lpoonfuls of Role-water j keep it a beat¬ 
 ing all the time that the Cake is a baking, which 
 will be two hours .* Then draw your Cake out of 
 the Oven, and pick the dry currans from the top 
 of it, and fo fpread all that you have beaten over 
 it very fmootn, and Yet it a little into the Oven, 
 that it may dry. 
 
 Another Cal^e. 
 
 Take three pounds and an half of flower, one 
 penny-worth of Cloves and Mace, and a quarter of 
 a pound of Sugar and Salt, and ftrew it on the 
 flour. Then take the yolks of eight eggs well beat¬ 
 en, with a fpoonful and half'of Role-water : 
 Then take a pint of thick Cream, and a pound of 
 Butter .• melt them together, and when it is fc,take 
 three quarters of a pint of Ale-yeaft, and mingle 
 the yeaft and eggs together. Then take the warm 
 liquor, and mingle all together; when you have 
 done, take all and pour it in the boul, and fo cover 
 the flour over the liquor 5 then cover the pan with 
 a napkin, and when it is rifen, take four pounds of 
 currans, well wafhed and dried, and halt a pound 
 of Raifinsof the Sun fliced, and let them be well 
 
 O 3 . dried 
 
dried and hot, and fo ftir them im When it is rifen, 
 have your Oven hot againft the Cake is made ; let 
 it Hand three quarters of an hour. When it is half 
 baked, iee it over with fine Sugar and Rofe-water, 
 and the whites of Eggs, and Musk and Amber- 
 greeee. 
 
 When you mingle your yeaft and eggs together 
 for the Cake, put Musk and Amber to that* 
 
 To niakt a Plum-Cake. 
 
 Take a peck of flour, and part it in half. Then 
 take two quarts of good Ale-*yeaft, and ftrain it in¬ 
 to half the flour, and fome new milkboile f ,and al- 
 moft cold again j make it into a very light pafte, 
 and fet it before the fire to rile : Then take five 
 pound of Butter,- and melt it in a skillet , with a 
 quarter of a pint of Rofe-water when your pafte 
 is rifen, and your Oven almoft hot, which will be 
 by this time,take your pafte from the fire,and break 
 it into fmall pieces, and take your other part of 
 flour, and ftrew it round your pafte. Then take 
 the melted Butter, and put it to the pafte, and by 
 degrees work the pafte and flour together, till you 
 have mingled all very wtdl. Take fix Nutmegs, 
 fome Cinnamon and Mace well beaten , and two 
 pound of Sugar, and ftrew it into the pafte, as 
 they are a working it. Take three pounds of Rai- 
 fins ftoned, and twelve pounds of Currans very 
 well walhed and dried again; one pound of Dates 
 fliced; half a pound of green Citron dryed and 
 diced very thin : ftrew all thefe into the pafte, till 
 it have received them all : Then let your Oven be 
 ready, and make up your Cake, and fet it into the 
 Oven ; but vou mult have a great care it doth not 
 ?ake cold. Then to ice it, take a pound and half of 
 
 double 
 
double refined Sugar beaten and fearfed 1 the 
 whites of three new-laid eggs, and a little Orange* 
 fknver-Water,with a little Musk and Ambergreeee 
 beaten and fearfed, and put to your Sugar ; Then 
 ftrew your Sugar into the eggs,and beat it in a ftone 
 Mortar with a wooden pcltie, till it be as white as 
 fnow, which will be by that time the Cake is ba¬ 
 ked ; then draw it to the Ovens mouth, and drop 
 it on^ in what form you will j let it ftand a little 
 again in the Oven to harden; 
 
 To make an excellent Cake. 
 
 To a peck of fine flour, take fix pounds,of frefh 
 butter, which muft be tenderly melted, ten pounds 
 of Currans^ of Cloves and Mace> half qu ounce 
 of each; an ounce of Cinnamon, half an ounce 
 of Nutmegs, four ounces of Sugar , one pint of 
 Sack mixed with a quart at leaft of thick barm of 
 Ale (as foon as it is letled, to have the thick fall to 
 the bottom, which will be, when it is about two 
 days old) half a pint of Role-water ; half a quar¬ 
 ter of an ounce ol Saffron. Then make your pafte # 
 ftrewiii the Spices finely beaten, upon the flower : 
 Then put the melted butter (but even juft melted) 
 to it ; then the barm and other liquors ; and put 
 it into the Oven well heated prefently For the 
 better baking of it, put it in a hoop, and let it 
 ftand in the Oven one hour and half. You icc the 
 Cake with the whites of two eggs, a fmall quan¬ 
 tity of Rofe-water, and fome Sugar. 
 
 To make Bisket, 
 
 To half a peck of flower, take three fpoonfuls of 
 barm, two ounces of feeds j Annil'eeds or Fennel- 
 
 O 4 feeds. 
 
[M*l 
 
 feeds. Make the pafte very ftiff , with nothing but 
 water, and dry it (they muft not have fo much heat 
 as to make them rile, but only dry by degrees ; as 
 in an Oven after Manchet is taken out, or a gentle 
 fto ve) in flat Cakes very well in an Oveo or ftove. 
 
 To make a Caraway-Cake. 
 
 Take three pound and a half of the fineft flour, 
 and dry it in an Oven, one pound and a half of 
 fweet butter, and mix it with the flour, untill it be 
 crumbled very fmall, that none of it be feen: then 
 take three quarters of a pint of new Ale-yeaft, and 
 half a pint of Sack, and half a pint of new-milk ; 
 fix fpoonfuls of Rofe-water, four yolks and two 
 whites of eggs: Then let it lie before the fire half 
 an hour or more. And when you go to make it up, 
 put in three quarters of a pound of Caraway-com¬ 
 fits, and a pound and half of Biskets. Put it into 
 the Oven, and let itftandan hour and half. 
 
 Another very good Cake . 
 
 Take four quarts of fine flour, two pound and 
 half of Butter, three quarters of a pound of Su¬ 
 gar, four Nutmegs, a little Mace, ajpound of Al¬ 
 monds finely beaten, half a pint of Sack, a pint of 
 good Ale-yeaft, a pint of boiled Cream, twelve 
 yolks, and four whites of eggs; four pound of 
 Currans. When you have wrought all thefe into a 
 very fine pafte, let it be kept warm before the fire^ 
 half an hour, before you fet it into the Oven. It 
 you pleafe, you may put into it two pound of Rai- 
 fins of the Sun ftoned and quartered. Let your Oven 
 be of a temperate hear, and let your Cake : ftand 
 therein two hours and a half, before you ice it; 
 
[ 2I 3 1 
 
 and afterwards only to harden the ice. The ice for 
 tnis Cake is rnade thus. Take the whites of three 
 new-laid eggs,, and three quarters ol a pound of 
 fine Sugar finely beaten; beatit well together with 
 the whites of the eggs, and ice the Cake. If you 
 pleafe you may add a little Musk or Ambergreece. 
 
 Excellent fmall Cakes. 
 
 Take three pound of very fine flour well dried 
 by the fire, and put to it a pound and half of loaf- 
 Sugar fitted in a very fine five and dried: three 
 pounds of Currans well wathed and dried in a cloth 
 and let by the fire ; When your flour is well mix¬ 
 ed with the Sugar and Currans, you muft put in it 
 a pound and half of unmelted butter , ten fpoon- 
 fuls of Cream, with the yolks ot three new-laid 
 eggs beat with it,_ one Nutmeg, and if you pleafe, 
 three l'poonfuls of Sack. When you have wrought 
 your pafte well, you muft put it in a cloth, and fet 
 it in adifh before the fire, till it be through warm. 
 Then make them up in little Cakes, and prick them 
 full of holes : you muft bake them in a quick Oven 
 unclofed : Afterwards ice them over with Sugar. 
 The Cakes thould be about the bignefs cf a hands 
 breadth, and thin, of the fize of the Sugar Cakes 
 fold at Barnet. 
 
 My Lord of Denbigh’s Almond March-pane. 
 
 Blanch either Nut-kernels from the husks in the 
 belt manner you can. Then put them with a due 
 proportion of Sugar, and a little Orange-flower, 
 or Rofe-water.When it is in a fitting uniform pafte, 
 make it into round C;..kes,about the bignefs otyour 
 hand, or a little larger, and about a fingers thick 9 
 
[ 2t 41 
 
 arid lay eVcry one upon a fine paper cue fie to it j 
 which lay upon a table. You mult have a pan like 
 a tourtiere, made to contain coals on the top, that 
 is flat, with edges round about to hold in the coals> 
 which fet over the Cakes, with fire upon it. Let 
 this remain upon the Cakes, till you conceive it 
 hath dried them lufficicntly for once j which may 
 be within a quarter of an hour j but you take it off 
 two or three times in that time, to lee you lcorch 
 not the outfide, but only dry it a little. Then re¬ 
 move it to others that lie by them, and pull the pa¬ 
 pers from the firft, and turn them upon new papers. 
 When the others are dried enough, remove the part 
 back to the firft, to dry their other fide; which be¬ 
 ing enough, remove it back to the fecond, that by 
 this time are turned, and laid upon new papers. 
 Repeat this turning the Cakes, and changing the 
 pan, till they arc lufficicntly dry j which you tnuft 
 not do all at once, left you lcorch them : and though 
 the outfide be dry, the infidc muft be very moift 
 and tender, then you muft ice them thus; Make a 
 thick pap with Orange-flower or Rofe-water, and 
 pureff white Sugar ; a little of the whites of eggs, 
 not above half a fpoonful of that oyl of eggs, to 
 a porrenger full of thick pap, beaten exceeding 
 Well with it, and a little juice of Limons. Lay this 
 finooth upon the Cakes with a knife,and fmoothen 
 it with a leather. Then fet the pan over them to 
 dry them. Which being, if there be any unCven- 
 nefs, or cracks, or difcoloaring,lay on a little more 
 of that Mortar, and dry it as before. Repeat this, 
 till it be as clear, and fmooth, and white, as you 
 Would have it. Then turn the other hides, and do 
 the like to them. You muft take care, not to fcorch 
 them: for then they would look yellow or red,andi 
 they muft be pure, white, and fmooth like fil- 
 
 ver 
 
[ ] 
 
 ver between poliihed and matte., or like a looking- 
 glafs. This Coat preferves the fubftan'ce of chfc 
 Cakes within, the longer moift. You may beat 
 diffolved Amber, or cflence of Cinnamon, with 
 them. 
 
 To make Slip-coat Cheefe. 
 
 According to the bignefs of your moulds proi 
 portion your ftroakings for your C-heefe-curds. To 
 fix quarts of ftroakings, take a pint of Spring-wa¬ 
 ter 5 if the weather be hot, then let the water be 
 cold, and before you put it into the ftroakings, let 
 them ftand a while to cool after they are milked', 
 and then put in the water, with a little Salt firft ftir- 
 red in it, and having ftirred it well together, let 
 it ftand a little while, and then put in about two 
 good fpoonfuls of Runnet, ftir it well together, 
 and cover it with a fair linen cloth, and when it is 
 become hard like a thick jelly, with a skimming- 
 dilh lay it gently into the moulds, and as it finks 
 down into the moulds, fill it ftill up again, till all 
 be in. Which will require fome three or four hour* 
 time. Then lay a clean fine cloth into another 
 mould of the fame fize, and turn it into it, and 
 then turn the skirts of the cloth over it , and lay 
 upon that a thin board, and upon that as much 
 weight, as with the board may make two pound or 
 thereabouts. And about an hour after, lay another 
 clean cloth into the other mould, and turn the 
 Cheefe into that; then lav upon the board lb much' 
 as will make it fix or feven pound weight; and thus 
 continue rurning ot it till night: then take away 
 the weight, and lay it no more on it; then take a 
 very lmall quantity of Salt finely beaten, and fprin- 
 kle the Cheefe all over with it as flightly as can bs 
 
[ *»« ] 
 
 imagined. Next morning turn it into another dry 
 doth, and let it lie out of the mould upon a plain 
 board, and change it as often as it wets theciothj 
 Which mult be three or four times a dayWhen it is 
 ib dry, that it wets the cloth no more, lay it upon a 
 ,bed of green rulhes, and lay a row upon it; but be 
 fure to pick the bents clean off,and lay them even all 
 one way: if you cannot get good rufhes,take nettles 
 orgrafs. If the weather is cold, cover them with a 
 linnen and woollen cloth j in cafe you cannot get 
 ftroaking§,.take five quarts of new Miik,and one of 
 Cream.Tft:he weather be cold, heat the water that 
 you put to the ftroakings. Turn the Cheefe every 
 day,and put to itfrelh ofwhatfoever you keep it in. 
 They are ufually ripe m ten days. 
 
 Another . 
 
 Mr. Phillips his method and proportions in making 
 Slip-coat Cheefe,are thefe.Take fix wine-quarts of 
 ftroakings and two quarts ol Cream > mingle thefe 
 well together, and let them ftand in a bowl till they 
 are cola. Then pour upon them three pints ol boil¬ 
 ing fair water, and mingle them well together; 
 then let them ftand till they arc almoft cold, colder 
 then milk-warm. Then put to it a moderate quan¬ 
 tity of Runner, made with fair water (not whey, 
 or any other thing then water 5 this is an important 
 point) and let it ftand till it come. Have a care not 
 10 break the Curds, nor ever to touch them with 
 your hands, but only with your skimming difh. In 
 due time lade the Curds with the difh, into a thin 
 fine napkin, held up by two perfons, that the whey 
 may run from them through the bunt ol the Napkin, 
 Which you rowl gently about, that the Curds may 
 dry without breaking. When the whey is well drai- 
 
[ 217 ] 
 
 ned output the curds as whole as you can into the 
 Cheefe-lat, upon a napkin in the fat. Change the 
 Napkin, and turn the Cheefe every quarter of an 
 hour, and lels, for ten, twelve or fourteen times; 
 that is, ftill as foon as you perceive the Napkin wet 
 with the whey running from the curds. Then prefs 
 it with a half pound weight for two or three hours, 
 Then add halt a pound more for as long time, then 
 another half pound for as long, and laftly another 
 half pound, which is two pounds in all} which 
 weignt muft never be exceeded. The next day, 
 (when about twenty four hours are paft in all ) fait 
 your Cheefe moderately with white Salt, and then 
 turn it but three or four times a day, and keep it in 
 a cotton cloth, which will make it mellow and 
 fweet, not rank, and will prelerve the coat fmooth. 
 It may be ready to eat in about twelve days. Some 
 lay it to ripen in Dock-leaves, and it is not amifs ; 
 but that in rain they will be wet,which moulds the 
 Cheefe. Others in flat fit boxes of wood, turning 
 them, as is faid, three or four times a day. But a 
 cotton cloth is beft. This quantity is for a round 
 large Cheefe, of about thebignefsof al'ale teq 
 penny Cheefe, a good fingers breadth thick. Long 
 broad grafs ripeneth them well, and fucketh out 
 the moifture. Rulhes are good alio. They are hot, 
 but dry not the moifture lb well. 
 
 My Lady Middlefex makes excellent flip-coat 
 Cheefe of good morning milk, putting Cream to it. 
 A quart of Cream is the proportion Ihe uleth to as 
 much milk, as both together make a large round 
 Cheefe of the bignefs of an ordinary Tart-plate, 
 or Cheefe-plate; as big as an ordinary foft Cheefe, 
 that the Market-women fell for ten pence. Thus 
 for want of ftroakings at London , you may take one 
 part of Cream to five or fix of morning Milk, and 
 
for the reft proceed as with ftroakings; and theft 
 will prove as good. 
 
 Slif-coat Cbeefe. 
 
 Take three quarts of the laft of the ftroakings of 
 as many Cows as you have 5 keep it covered, that 
 It may continue warm ; put to it a skiming difh- 
 ful of Spring-water ; then put in two l'poonfuls of 
 Runnet, folet ftand until it be hard come: when 
 ft is hard come, fee your fat on the bottom of a 
 hair-fieve, take it up by degrees,but break it not; 
 when you have laid it all in the fat, take a fine cloth, 
 and lay ft over the Cheefe, and work it in about 
 the fide^j with the back of a Knilc ; then lay a 
 board on it, for half an hour : after half an hour, 
 fet on the board an half pound ftone, fo let it ftand 
 two hours, then turn it on that board, and let the 
 doth beiboth under and over it, then put it into the 
 fat again j then lay a pound and hall weight on it: 
 Two hours after turn it again on a dry cloth, and 
 fait it j then fet on it two pound weight, and let 
 it ftand until the next morning. Then turn it out 
 of the Cheefc-fat, on a dry board, and fo keep it 
 with turning on dry boards three days. In cafe it 
 run abroad,you muft fet it up with wedges ; when 
 it begins to ftiffen, lay green grafs orruftiesupon 
 it: when it is ft iff enough, let rulhes be laid both 
 under and over it. If this Cheefe be rightly made, 
 and the weather good to dry it, it will be ready in 
 eight days: but in cafe it doth not dry well, you 
 muft lay on it a linen cloth, and woollen upon it, 
 fo haften the ripening of ft. 
 
[ 219 ] 
 
 To make a fcalded Cheefe . 
 
 Take fix gallons of ncw-milk,put to it two quarts 
 of the evening Cream ; then put to it good Runnet 
 for Winter Cheefe ; let it ftand till it be even well, 
 then fink it as long as you can get any Whey out; 
 then put it into your fat, and fet it in the pref$,and 
 let it ftand half an hour : in this time turn it once. 
 When you take it out of the '•refs, fet on the fire 
 two gallons of the lame A^iey: then put your 
 Cheek in a big bowl, break t le curd as final! with 
 your hawds as you do your Cheefe-cakes : when 
 your Whey is lcalding hot, take off the fcum ; lay 
 your ftrainer over the curd, and put in your whey; 
 take a flicc, and ftir up your curd, that it may feald 
 all alike; pot in as much whey as will cover it well; 
 if you find that cold, put it out, and put in more to 
 it that is hot. Stir it as before, then cover it with a 
 linnen and woollen cloth; then fet fome new whey 
 on the fire, put in your Cheefe-fat and futer and 
 cloth : After three quarters of an hour, take up 
 the curd, and put it into the Cheefe-fat, as faft as 
 two can work it in: then put it into the hot cloth, 
 and fet it in the Prefs. Have a care to look to it, 
 and after a while turn it, and fo keep it in the prefs 
 with turning till the next day : then take it forth 
 and fait it. 
 
 The Cream Curdi. 
 
 Strain your whey, and fet it on the fire; make a 
 clear and gentle fire under the kettle, as they rife, 
 put in whey, fo continuing , till they are ready to 
 skim. Then take your skiminer,and put them on the 
 bottom of a hair-fieve : fo let them drain till they 
 
 arc 
 
[ 220 } 
 
 are cold. Then take them off, and put them into 
 abafin, and beat them with three or four fpoonfuls 
 of Cream and Sugar. 
 
 Savory toajled or molted Cheefe. 
 
 Cut pieces of quick,fat, rich, well tailed Cheefe, 
 (a$ the bell of Brye, Cheshire , &c, or fharp, thick, 
 Cream-checfe) intoadilhof thick beaten melted 
 Butter, that hath ferved for Sparages, or the like, 
 or Peal'e,or other boiled Sailer, or ragout of meat, 
 or gravy of Mutton: and if you will, chop i'omeof 
 the Alparages among it, or dices of Gammon of 
 Bacon, or frefh collops, or Onions, or Sibboulets, 
 or Anchoves, and let all this to melt upon a Cha- 
 fing-difh of Coals, and Hir all well together, to 
 incorporate them; and when all is of an equal 
 confidence, drew fome grofs white-pepper on it, 
 and eat it with tolls or crults of white-bread. You 
 may fcorch it at the top with a hot fire-/hovel. 
 
 To feed Chickens. 
 
 Firft give them for two days, pslle made of Ear- 
 Icy meal & milk with clyllcr Sugar to lcour rherp. 
 Then feed them with nothing but hafhed Raifms of 
 the Sun. The lefs drink they have, the better iris : 
 for it walheth away their fat; but that little they 
 have, let it be broken beer; milk were as goqd or 
 better; but then you mull be careful to have it al¬ 
 ways fweet in their trough, and no fowrnefs there 
 to turn the milk. They will be prodigioufly fat in 
 about twelve days : and you mull kill them, when 
 they are at their height; elfe they-will foonfall 
 back, and grow fat no more. 
 
 Others make their Pafter of Barley-meal with 
 
 milk 
 
[ »I ] 
 
 milk and a little coarfe Sugar, and mingle with it a 
 little (about an eighth part) of powcterof green 
 glafs beaten very fmall. Give this only for two 
 days to cleanfe their ftomachs. Then feed them 
 with Pafte of Barley-meal: made l'ometimes with 
 Milk and Sugar, ana fometinies with the fat skim¬ 
 med off from the pot, giving tnem drink as above. 
 
 Others make a pretty ft iff pafte for them with 
 Barley-meal fa little of the coarfcft bran lifted 
 from it) and the fat feummed off from the boiling 
 rot, be it of Beef (even halted) or Mutton, 
 
 Lay this before them for their food for four days. 
 Then give them ftiU the fame, but mingled with 
 a little powder of glafs for four or five days more. 
 In which time they will be extreamly fat and good, 
 For their drink, give them the droppings ofgood 
 Ale or good Beer. When you eat them, you will 
 find fome of the powder of glafs in their fto¬ 
 machs, i. e. gizzards. 
 
 To feed Poultrey. 
 
 y 
 
 My Lady Fanfbatvs way of feeding Capons, Pul¬ 
 lets, Hens, Chicken or Turkies, is thusMave 
 Coops, wherein every Fowl is apart,and not room 
 to turn in, and means to cleanfe daily the ordure 
 behind them f and two troughs > for before that, 
 .one may be fcafding and drying the day the other is 
 ufed j and before every Fowl one partition for 
 meat, another for drink. All their mcar is this 5 
 Boil Barley in water, till it be tender, keep fome fo, 
 and another parcel of it boil with Milk, and an¬ 
 other with ftrong Ale.Lct them be boiled as wheat 
 that is dried, life them different days for variety, 
 to get the Fowl appetite. Lay it in their trough^ 
 with fome brown Sugar mingled with it. In the 
 
 P parti- 
 
1 >>*] 
 
 partition for liquor, let them have water or ftrong 
 Xle to drink. They will be very drunk, andfleep 5 
 then eat again. Let a candle ftanct all night over 
 the Coop, and then they will eat much in the night. 
 With this coarfe they will be prodigioully fat in a 
 fortnight. Be lure to keep them very fweet. This 
 maketh the tafte pure. 
 
 Another way of feeding Chickens. 
 
 Take Barley-meal, and with droppings oi fmall 
 Ale ("or Ale it fell) make it into a confidence of 
 batter for Pan-cakes. Let this be all their food. 
 Which put into the troughs before them, renewing 
 it thrice a day, morning, noon, and evening ; ma¬ 
 king their troughs very clean every time, and keep¬ 
 ing their Coops always very clean and. fweet. This 
 is to ferve them for drink as well as meat, and no 
 other drink be given them.Feed them thus fix days, 
 the feventh give them nothing in their troughs but 
 powder of brick fearfed, which fcowreth & clean- 
 feth them much, and makes their flclh exceeding 
 white.' The next day fall to their former food for 
 fix days more, and the feventh again to powder of 
 brick. Then again ro Barley-meal and Ale. Thus 
 they will be exceeding fat in fifteen days, and pure¬ 
 ly white and lweet. 
 
 To fatten young Chickens in a wonderful degree. 
 
 Boil Rice in Milk till it be very tender and pul¬ 
 py, as when you make milk potage.lt muft be thick, 
 nlrnoft fo thick that a lpoon may ftand an end -in it. 
 Sweeten this very well with ordinary Sugar. Put 
 this into' their troughs where they feed, that they 
 may be always eating of it. It muft be made frefti 
 • 1 • ' every 
 
[ «3 ] 
 
 every day. Their drink muft be only milk, -in an¬ 
 other little trough by their meat trough. Let a 
 candle (fitly diipofed) ftand by them all night; for 
 feeing their meat they will eat all night long. You 
 . put the Chicken up, as loon as they can feed of 
 themfelves 5 which will be within a day or two af¬ 
 ter they are hatched, and in twelve days, or a fort¬ 
 night, they will be prodigioufly fat 3 but after 
 they are come to their height, they will prcfently 
 dal 1 back. Therefore they muft be eaten as foon as 
 t&ey are come to their height. Their Fen or Coop 
 muft be contrived fo, that the Hen (who muft be 
 with them, to fit over them) may not go at liberty 
 to eat away their mcat,butbe kept to her own diet, 
 in a part of the Coop that fhe cannot get out of. 
 -But the Chickens muft have liberty to go from her 
 ,xo other parts of the Coop, where they may eat 
 their own meat, and come in again to the Hen, to 
 be warmed by her, at their pleafure. You muft b.e 
 , careful to keep their Coop very clean. 
 
 To feed Chickens. 
 
 Fatten your Chicken the firft week with Oat¬ 
 meal fcaldcd in Milk, the lecond with Rice and Su¬ 
 gar in Milk.In a fortnight they will be prodigioully 
 fat. It is good to give them fometimes a little gra¬ 
 vel, or powder of glal's, to cleanie their maws, and 
 give them appetite. 
 
 If you put a little bran with their meat, it will 
 kecp their maws clean, and give them appetite. 
 
 Another excellent way to fatten Chickens. 
 
 Boil white bread in Milk, as though you were to 
 {.eat it 5 but make it thick of the bread, which is 
 
 P a fiiced 
 
, t 2 H 1 
 
 lliced into it in thin dices., not fo thicfc as if it wcr£ 
 to make a pudding ; but fo, that when the bread 
 is eaten out, there may fome liquid Milk remain 
 for the Chicken to drink; or that at firit you may 
 take up fome liquid Milk in a fpopn , if you indu- 
 ftrioufly avoid tne bread : fwecten very well this 
 forage with good Kitchen Sugar, of fix ' pence a 
 pound ; fo put it into the trough before them. Put 
 there but a little at a time, (two or three fpoonfuls) 
 that you may not clog them, and feed them five 
 times a day, between their wakening in the morn¬ 
 ing, and their roofting at night.Give them no other 
 drink j the Milk that remaineth after they have 
 eaten the bread, is fufficient j neither give them 
 gravel, or ought elfc. Keep their Coops very clean, 
 as alfo their troughs, cleanfing them very well eve¬ 
 ry morning. To half a dozen very little Chickens, 
 little bigger than Black-birds, an ordinary porren- 
 ger full every day may ferve. And in cignt days 
 they will be prodigioufly fat ; one penny loaf, and 
 lels then two quarts of Milk, and about half a 
 pound of Sugar will ferve little ones the whole 
 time. Bigger Chickens will require more, and two 
 or three days longer time. When any of them are 
 at their height ot fat, you muft eat them ; for jf 
 they live longer, they will fall back,and grow lean. 
 Be lure to make their potage very fweet. 
 
 An excellent way to Cram Chickens . 
 
 Stone a pound of Raifins of the Sun, and beat 
 them in a Mortar to pulp; pour a quart of milk 
 upon them, and let them foak lb all night. Next 
 morning ftir them well together, and Put to them 
 fo much crums of grated ftale white bread as to 
 bring it to a foft pafte, work all well together, and. 
 
f «{■ ] 
 
 -ay it in the trough before the Chicken (which muft 
 hoc be above fix in a pen, and keep it very clean) 
 and let a candle be by them all night. The delight 
 of this meat will make them eat continually ; and 
 they will be fo fat (when they are but of the big- 
 nefs of a Black-bird) that they will not be able to 
 ftand, but lie down upon their bellies to cat. 
 
 To feed Partridges t that you have taken wild. 
 
 You muft often change their Food, giving them 
 but of one kind at a time, that fo their appetites 
 may be frefti to the others, when they are weary 
 of the prefent. Sometimes dry wheat; fometimes 
 Wheat foaked two or three days in water, to make 
 it foft and tender b fometimes Barley lb ufed 5 
 fometimes Oats in like manner. Give them conti¬ 
 nually to lie by them, fome of the great green 
 leaves of Cabbages, that grow at the bottom of 
 the ftalk, and that are thrown away, when you ga- 
 ther the Cabbage; which you may give them ei¬ 
 ther whole or a little chopped. Give them often 
 Ants and their eggs, laying near them the inward 
 mould of an Ant-nill taken up with Ants in it. 
 
 To make Puffs. 
 
 Take new-milk Curds, ftrained well from the 
 Whey. 5 then rub them very well j feafon them 
 With Nutmeg, Mace,Rofe-water and Sugar j then 
 take an egg or two, a good piece of Butter, and 
 a handful of flour; work all together, and make 
 theni into balls: bake them in an Oven upon fheets 
 pf pat>Cr : when they are baked, ferve them up 
 with butter melted and beaten with Rofe-water 
 and Sugar. Inftead of flour, you may take fine 
 grated bread, dried very well, butnotcrifp. 
 
 P 3 Afllts 
 
[ 2 £6 ] 
 
 'Apples in Geliy, 
 
 My Lady Paget> makes her fine preferred Pipp'iris 
 thus: They are done beft , when Pippins are in 
 their prime for quicknefs, which is in November._ 
 Make your Pippin-water as ftrong as you can of 
 the Apples., and that it may be the lefs boiled., and 
 conlequentiy the paler, put in at firlt the greateft 
 quantity of pared and quartered Apples, the water 
 will bear. To every pint of Pippin-water add 
 (when you put the Sugar to it) a quarter of a pint 
 of fair Spring-water, that will bear foap (of which 
 ibrt only you muft ufe ) and ufe half a pound of Su¬ 
 gar, the pureft double refined. If you will have 
 much gelly, two Pippins finely pared and whole, 
 will be enough ; you may put in more, if you will 
 have a greater proportion of fubftance to the gellyi 
 Put at firft but half the Sugar to the liquor, for 
 fio it will be the paler. Boil the Apples by them-' 
 felves in fair water, with a very little Sugar, - to 
 make them tender ; then put them into the liquor 
 and the reft, the other half of the Sugar with them. 
 Boil diem with a quick fire till they be enough,and 
 the liquor do gelly, and that you fee the Apples 
 look very clear, and as though they were tranfpa- 
 rent. You muft put the juyee of two Limons and 
 .half an Orange to this in due time. Every Pippin 
 fhould be lap'ped over in a broad pill of Orange, 
 which you muft prepare thus. Parc your Orange 
 broad and very thin, and all hanging together, 
 xub it with Salt, prick it, and boil it in feveral 
 waters, to take away the bitterncs, and make it 
 tender. Then preferve it by it felf, with fufficient 
 quantity of Sugar. When it is throughly done, and 
 very tender (which you iliuft c?dt to do before** 
 
 hand. 
 
t **7 ] 
 
 hand, to be ready when the Apples are ready to 
 be put up) take them out of their Syrup, and lap 
 every Pippin in an Orange-peel, and put them in¬ 
 to a pot or glafs, and pour the liquor upon them; 
 which will be gelly over and about the Apples, 
 when all is cold." This proportion of liquor. Ap¬ 
 ples, and Orange-peels, will take up about three 
 quarters of a pound of Sugar in all. If you would 
 keep them any time, you muft put in weight for 
 weight of Sugar. 
 
 I conceive John-Apples initead of Pippins will 
 do better, both for gelly and fyrup ; efpecially at 
 the latter end of the year ; and I like them thin 
 diced, rather than wholes and the Orange-peels 
 fcattered among them in little pieces or chips. 
 
 Syrup of Pippins. 
 
 Quarter and core your Pippins, then flump them 
 in a Mortar, and flrain out tne juyee. Let it iede> 
 that the thick dregs may go to the bottom; then 
 pour off the clear s and to have it more clear and 
 pure, filter it through fucking paper in a glafs 
 funnel. To one pound of this take one pound and 
 an half of pure double refined Sugar, and boil it 
 very gently (Icarce fimpringjy, and but a very lit¬ 
 tle while) till you have icummed away all the froth 
 and foulnefs {which will be but little) and that it 
 be of the confidence of Syrup. If you put two 
 sound of Sugar to one pound of juyee, you muft 
 soil it morfe and ftronglier. This will keep lohger, 
 sut the colour is not fo fine. It is of a deeper yel¬ 
 low. If you put but equal parts of Juyee and Su¬ 
 gar, you mull not boil it, but fee it in a Cucurbits 
 mbuUiente Balnea , till all the feum be taken away, 
 and the Sugar well diffolvcd. This will be very- 
 pale and plcafant, but will not keep long. 
 
 P 4 You 
 
j> 28 ] 
 
 You may make your Syrup with a fttong deco- 
 bfoon of Apples in water (as when you make gelly 
 of Pippins) when they are green; but when they are 
 old and meilow,the lubftince of the Apple will dif- 
 l'olve into pap, by boiling in water. 
 
 Take three or four fpoonfulsof this Syrup in a 
 large draught of. Fountain-water, or fmallPoflet- 
 Ale, pro ardore mincey to cool and ftnoothen two 
 ©r three times a day. 
 
 Geliy of Piffins or John-Afpies* 
 
 Cut your Apples into quarters (either pared of 
 wnpared) Boil them in a iufficient quantity of wa¬ 
 ter, till it be very ftrong of the Apples. Take the 
 clear liquor, and put to it fufficient Sugar to make 
 gelly 5 and the flices of Apples'; fo boil them all 
 together, till the flices be enough, and the liquor 
 gelly; or you may boil the flices in Apple-liquor 
 without Sugar, and make gelly of other liquor, 
 and put the flices into it, when it is gelly, and they 
 be fufficiently boiled. Either way, you muft put ac 
 the laft forne juyee of Limon to it; and Amber 
 and Musk if you will. You may do it with halves or 
 quartered Apples, in deep giafles, with ftoreof 
 gelly about them- To have thefe clear, take the 
 pieces out of the gelly they are boiled in, with a 
 llice,fo as you may have all the rags run from them, 
 and then put neat dean pieces into clear gelly. 
 
 Prefervcd War dens.- 
 
 Pare and core the Wardens, and put a little of 
 the thin rind of a Limon into the hole that the core 
 leaveth. To every pound of Wardens, take half a 
 pound of Sugar, and half a pint of water. Make a 
 
 Syrup 
 
[ i*9 1 
 
 Syrup of your Sugar and Water j when it is $relf 
 icummed, put it into a Pewter difh, and your War¬ 
 dens into the Syrup, and coverdtwith another 
 pewter dilh j and fo let this boil very gently, or 
 rather flew, keeping it very well covered* that the 
 fleam get out as little as may be. Continue this, till 
 the Wardens are very tender, and very red, which 
 may be in 1 five, or fix, or feven hours. Then boil 
 them up to the heighth the lyrup ought to be to 
 keep; Which yet will not be well above three or 
 four months.The whole fecret of making them red, 
 confideth in doing them in pewter, which fpoileth 
 other preferves; and in any other metal thefe will 
 not be red. If you will have any Amber in them, 
 you may to ten or twelve pound ofWardens,put in 
 about twenty grains of Amber, and one, or at 
 mofl, two grains of Musk, ground with a little 
 Sugar, and lb putin at the lad. Though the War¬ 
 dens be not covered over with the lyrup in the 
 flewing by a good deal, yet the fleam that riferh 
 and cannot get out, but circulated, will ferve both 
 to flew them, and to make them red and tender. 
 
 Sweet meat of Apples. 
 
 My Lady Barclay , makes her fine Apple-gelly 
 Wirh llices of John-Apples, fometimes fhe mingles 
 a few Pippins with the Johns to make the gelly. 
 But lhe liketh bed the Johns fingle, and the colour 
 is paler. You firft fill the glafs with dices round- 
 wife cur, and then the gelly is poured in to fill up 
 the vacuities. The gelly mull be boiled to a good 
 ftiffnefs;Then when it is ready to take from the fire, 
 you put in fome juyee' of Limon, and of Orange 
 too,-if you like it; but thel'e mud ndt boil: yet it - 
 mud dand a while upon the fire dewing in good 
 
[ 23 < 5 ] 
 
 heat, to have the juyces incorporate and penetrate; 
 well. You muft alio put in lome Ambergreece, 
 which doth exceeding well in this fweet-meat. 
 
 A Flomery Caw die. 
 
 When Flomery is made and cold,you may make a 
 pleafant & wholcfom cawdle of it, by taking lome 
 lumps and fpoonfuls of it, and boil it with Ale and 
 White wine, then lweeten it to your tafte with 
 Sugar.'There will remain in theCawdle home lumps 
 of the congealed flomery, which arc not ungrate¬ 
 ful. 
 
 F leaf ant Cordial Tablets which are very comforting 
 and flrengthcn nature much. 
 
 Take four ounces of blanched Almonds, of Pine- 
 kernels, and of Piftachios, ana , four ounces; Erin- 
 go-roots, candid Limon-peels, ana , three ounces, 
 candid Orange-peels, two ounces, candid Citron- 
 peels four ounces, of powder of white Amber, as 
 much as will lie upon a flailing ; and as much of 
 the powder of Pearl, twenty grains of Amber¬ 
 greece, three grains of Musk, a book of leaf- 
 Gold, Cloves and Mace, of each as much as will 
 lie upon a three pence; cut all thefe as Imall as 
 poflible you can. Then take a pound of Sugar, and 
 half a pint of water , boil it to a candy-height, 
 then put in the Ambergreece and Musk, with three 
 or four fpoonfuls' of Orange-flower water. Then 
 put in all the other things, and ftir them well to¬ 
 gether, and call: them upon plates, and let them to 
 dry; when both fidcs are dry,'take Orange-flower 
 water and Sugar, and ice them. 
 
 To 
 
 
■ I 2 5 i 3 
 
 i 
 
 To make Harts-born Geliy * 
 
 Take four ounces of Harts-horn rafpcd, boil it 
 in four pound of water, till it be a gelly, which 
 you may try upon a plate (it will be lo, in four, or 
 rive, or fix hours gentle boiling) and then pais the: 
 clear liquor frqm the horn (which will be a good 
 quart) then fee it on the fire again with fine Sugar 
 in it to your tafte ; when that is dilfolved (or at 
 the fame time you put that in) put half a pound of 
 White-Wine or Sack into it, and a bag of Spice, 
 containing a little Ginger, a ftick of Cinnamon 
 bruiled, a Nutmeg quartered,two or three Cloves, 
 and what other Spice you like, but Pepper. As foon 
 as it beginneth to boil, put into it tne whites of 
 three or four eggs beaten, and let it boil up gently, 
 till rhe eggs harden into a curd. Then open it with 
 a fpoon/and pour into it the juyee of three or four 
 good Limons $ then take it prefently off the fire, 
 letting it not boil more above a walm: Then run 
 it through aHippocras bag, putting lpirit of Cin¬ 
 namon , or of Ambergreece, or what you pleafo 
 to it. 
 
 For gelly of ffcfh you proceed in the fame man- ; 
 ner, with a brawny Capon or Cock, and a rouelle 
 of Veal firft skinned, and foaked from the blood, 
 infteadof Harts horn ; and when the broth willr 
 gelly, do as above, ufing a double or treble pro¬ 
 portion of Wine. Boil no fait in it at firft, for 
 that will make the gelly black. 
 
 Hurts-horn Gelly. 
 
 Take a pound of Harts-horn, and boil it in five 
 quarts of water, until it come to three pints, then' 
 
 drain- 
 
[ 2 3 z ] 
 
 strain it through a fieve or drainer, and fo let it 
 ftand until it be cold 5 an d according to the ftrength 
 you may take more or lefs of the following ingre¬ 
 dients. Firft take your dock of gclly, and put it 
 in a skillet or pipkin with a pound of line loaf Su¬ 
 gar, and fet it over a fire of Charcoal j and when 1 
 it begins to boil, put in a pint or more of Rhenilb- 
 wine. Then take the whites of eggs, fix or eighty 
 beaten very well, with three or four lpoonfuls of 
 Role-water, and put into the gelly. Then take 
 two grains of Amber, and one grain of Musk, and 
 put thereto j fo let it boil a quarter of an houri 
 out not too violent: Then put in three or four 
 fpoonfulsof Cinnamon-Water, with hejuyce of 
 feven or eight Limons : boil it orte w .lm more; 
 and run it very hot through your gelly bag j this 
 done, run it again as cool and foftly as yon caii 
 into your glades and pots. 
 
 Another. 
 
 Take a pound of Harts-horn, and a pretty big 
 lean Chicken, and put it into a skillet with about 
 nine quarts of water, and boil your dock pretty 
 ftiff, lo that you may cut it with a knife 5 you may 
 try it in a lpoon, as it is a boiling. Then drain your 
 liquor clear away from the Harts-hQrri through a 
 fine feari'e, and let it dand until the next morning. 
 Then if there be any fat upon it, pare it away, 
 and likewife the letlings at the bottom. Then put 
 your gelly into a good "big skillet, and put to it a 
 quart of the paled White-wine that you oan pro¬ 
 cure,, or a quart of Rhcnifh-wine, and one pound 
 of double refined Sugar, and half an ounce of Cin¬ 
 namon broken into fmall pieces, with three or four 
 flakes of Mace. Then fet it upon the fire, and boil 
 
[ *33 I V 
 
 it a good pace. Then have the whites of fixteen 
 eggs beaten to a high froth j fo put in the froth of 
 your eggs, and boil it five or fixwalms} then put 
 in the juyce of fix Limons, and boil it a little while 
 after, and then run it into a filver bafin through 
 your gelly bag 5 and keep it warm by the fire until 
 it have run through the fecond time. You muft ob- 
 ferve to put but a very little into your bag at a time 
 for the fecond running, that it may but little more 
 then drop 5 and it will be fo much the clearer ; and 
 you muft not remove the whites of eggs, nor Spice 
 out of the bag, all the while it is running. And if 
 the weather be hot, you need not put in fo much 
 Wine ; for it will not then be fo apt to gelly as in 
 cold weather. 
 
 Another way to maky Harts-horn Gelly . 
 
 Take a fmall Cock-chick, when it is fealded flit 
 it in two pieces, lav it to foak in warm warer, until 
 the blood be well out of it. Then take a Calves 
 foot half boiled, flit it in the middle and pick out 
 the fat and black of it. Put thele into a gallon of 
 fair water; skim it very well 1 then put into it 
 one ounce of Harts-horn, and one ounce of Ivory. 
 When it is half’confumed, take fome of it up in a 
 fpoon, and if it gelly, take it all up, and put it in¬ 
 to a filver bafin, or luch a pewter one as will en¬ 
 dure Charcoal. Then beat four whites of eggs, 
 with three or four fpoonfuls of Damask Rofe-wa- 
 ter very well together. Then put thefe into the gel¬ 
 ly, with a quarter of an ounce of Cinnamon bro¬ 
 ken into very fmall pieces; one flake of Mace, 
 three or four thin flices of Ginger} fweeten it 
 with loaf-Sugar to your liking } let it then over a 
 Chafing-dilh of Coals, ftir it well and coyer it 
 
 clofe ■ 
 
[ *34 ] 
 
 tlofie ; blow under it until there arife a fcum oi* 
 curd; let it boil a little, then put into it one top 
 ■of Rofemary, two or three ot Sweet-majoram ; 
 wring into it the juyce of half a Limon •• let not 
 your curd fall again, for it wili Ipoil the clearnefs 
 of the gelly. If you will have it more cordial, you 
 may grind in a faucer, with a little hard Sugar, half 
 a grain of Musk, a grain of Ambergreece. It mnft 
 be boiled in an earthen pipkin, or a very fweet iron 
 -por, after the Harts-horn and Ivory is in it. It rnufl 
 ■conftantly boil, until it gellieth. If .there arifeany 
 icum, it mull: be taken off. 
 
 Mar mutate cf-Pippins. 
 
 Take the quickefl: pippins when they are newly 
 ■gathered, andarelharp; pare, and core, and cut 
 them into half quartersjput to them their weight of 
 •the finch; Sugar in powder,or broken into littlepie- 
 ces. Put upon thefe in your preferving pan, as much 
 Fountain-water as will even cover them. Boil them 
 with a quick fire, till by frying a little upon a plate, 
 you find it gellieth. When it is cold /which may be 
 in lels thenhalf an.hour) then take k from the fire, 
 and put into it a little of the yellow rind of Limons 
 rafped very fmall, and a little of the yellow rind 
 of Oranges boiled tender (calling away the fir ft 
 waters to correct their bitternefs) and cut into nar¬ 
 row dices fas in the gelly of Pippins) and fome 
 Ambergreece, with a fourth part of Musk, and 
 break the Apples with the back of your preferving 
 fpoon, whiles it cooleth. If you like them iharper, 
 you may put in a little juyce of Limon, a little be¬ 
 fore you take the pan from the fire. When it is cold, 
 put into it pots. This will keep a year or two. 
 
 Try if the juyce of Apples (drained Out of raf- 
 
[ iJ5 1 
 
 £ed Apples) in fuch fort, as you make Marmulats 
 of Quinces, with die juyce of Quinces, would not 
 be better than fair water, to boil your Apples and 
 Sugar in. 
 
 Geliy of Quinces. 
 
 My laft gelly of Quinces I made thus. The Quin? 
 ces being very ripe, and having been long gatherr 
 ed, I took the fielh of twelve Quinces in quarters, 
 and the juyce of fifteen or fixteen others, which 
 made me two pound of juyce; and I made a ftrong 
 decodtionof .about twenty four others, adding to 
 rhefe twenty four (to make the decodtion the ftron- 
 ger and more flimy) the pores and parings of the 
 twelve in quarters ; and I ufed the cores fliced and 
 parings of all thel'e. All this boiled about an hour 
 and half in eight or ten pound of water; then I 
 ftrained and preffed out the decodtion (which was 
 a little vifeous, as I ddired) and had between four 
 and five pound of ftrong decodtion. To the decoc- 
 tipn and Syrup, I put three pound.of pure Sugar, 
 which being diffolved and leummed, I put in the 
 fiefti, and in near an hour of temperate boiling (co¬ 
 vered) and often turning the quarters, it was e- 
 nough. When it was cold, it was ftore of firm clear 
 red gelly, environing in great quant : ty the quar- 
 ters^that were alfo very tender and well penetrated 
 with the Sugar. I found by this making, that thp 
 juyce of Quinces is not l'o good to make gelly. It 
 maketh it fomewhat running like fyrup, and tafteth 
 fweetifh, mellowy, fyrupy. 
 
 The decodtion of the nefhy is only good for fy- 
 jrup. I conceive, it would be a grateful lwcet-meat 
 to mingle a good quantity of good gelly with the 
 Marmulate, when it is ready to put into pots. To 
 
 that 
 
[*S«J 
 
 that end they muft both be making at the fame dme, 
 or if one be a little looner done then the other, they 
 maybe kept a while warm (fit to mingle) without 
 prejudice. Though the gelly be cold and letled, it 
 will melt again with the warmth oftheMarmulate, 
 and fo mingle with it, and make a Marmulate, that 
 will appear very gellyifh; or peradventure it may 
 be well to fill up a pot or glafs with gelly, when it 
 is firft half filled with Marmulate a little cooled. 
 
 Preserved Quinces with Gelly. 
 
 When I made Quinces with gelly, I uled the firft 
 time thefe proportions; of the decodion of Quin¬ 
 ces three pound, of Sugar one pound three quar¬ 
 ters ; flefhof Quinces two pound and an half. The 
 fecond time thele, of decodion two pound and an 
 half. Sugar two pound and a quarter, of flelh two 
 pound three quarter 0 . I made the decodion by 
 boiling gently each time a dozen or fourteen Quin** 
 ces in a pottle of water, an hour and an half, or two 
 hours; fo that the decodion was very ftrong of the 
 Quinces. I boiled the parings (which for that end 
 were pared very thick, after the Quinces were 
 well wiped) with all the lubftance of the Qginces 
 in thick flices, and part of the core (excepting all 
 the kernels) and then let it run through a loofe nap¬ 
 kin, prdfing gently with two plates, that all the 
 decoction might come out; but be clear without 
 any flcfh or mafh. The firft making I intended 
 Should be red; and therefore both the dccodion. 
 and the whole were boiled covered, and it proved 
 a fine clear red. This boiled above an hour, when 
 all was in. The other boiled not above «half an 
 hour, always uncovered (as alfo in making his 
 ,decodion) and the gelly was of a fine pale yellow. 
 
[ 237 ] 
 
 fifft did put the Sugar upon the fire with the de- 
 codtion, and as foon as it was diffolved, I put in the 
 flelh in quarters and halves, and turned rhe pieces 
 often in the pan ; elfe the bottom of fuch as lay- 
 long unturned, would be of a deeper colour than 
 the upper part. The flelh was very tender and 
 good. I put lbme of the pieces into Jar-glalfes 
 (carefully, not to break them) and then poured 
 gelly upon them. Then more pieced, then more 
 gclly, dec. all having flood a while to cool a little. 
 
 To ma.\e fine white Gelly of Quinces. 
 
 Take Quinces newly from the tree, fair and 
 found, wipe them clean, and boil them whole in a 
 large quantity of water, the more the better, and 
 with a quick fire, till the Quinces crack and are 
 loft, which will be in a good naif hour, or an hour. 
 Then take out the Qnmces, and prefs out their 
 juyee with your hands hard, or gently in a prefs 
 through a ftrainer, that only the clear liquor or 
 juyee run our, but none of the pap , or folid and 
 flelhy fubftance of the Quinces. (The water they 
 were boiled in you may throw away.) This liquor 
 will be flimy and mucilaginous, which proceedeth 
 much from the feeds that remaining within the 
 Quinces, do contribute to making" this liquor. 
 Take three pound of it, and one pound of fine 
 Sugar, and boil them up to a gelly, with a mode¬ 
 rate fire; fo that they boil every where, but not 
 violently. They may require near an hours boil¬ 
 ing to come to a gelly. The trial of that is, to 
 take a thin or iilver plate, and wet if^vith lair wa¬ 
 ter, and drop a little of the boiling juyee upon the 
 wet plate; if it ftick to the plate, it is not enough j 
 but if it fall off (when pou Hope the plate) with- 
 
 our 
 
out fticking at all to it, then is it enough: ai}d the«t 
 you put it into fiat (hallow tin forms, firft Wetted 
 with cold water, and let it ftand in them four or 
 five hours in a cold place, till it be quite cold.Then 
 reverfc theplates,that it may finale and fall out,and 
 fo put the parcels up in boxes. 
 
 Note, you take Fountain-water, and put the 
 Quinces into it, both of them being cold. Then 
 fee your kettle to boil with a very quick fire that 
 giveth a clear fmarc flame to the bottom of the 
 kettle,which muft be uncovered all the while, that 
 the gelly may prove the whiter: and fo likewife it 
 mult be whiles thejuyee or exprelfion is boiling 
 with the Sugar, which muft be the fineit, that it 
 may noot need clarifying with an egg; but that lit¬ 
 tle lcuni that rifeth at the fjdes at the beginning of 
 moderate boiling muft be feummed away. You let 
 your juyee or exprelfion l'etle a while, that if any 
 of ttye thick fubltance be come out with it, it may 
 fetle to the bottom j for you are to ufe for this on¬ 
 ly the clear juyee 5 which to have it the clearer, 
 you may let it run through a large thin, open 
 ftrainer without prelfing it. When you boil the 
 whole Quinces you take them out, to ftrain them 
 as foon as their skins crack, and that they are quite 
 loft} which will not happen to them all at the 
 fame time, but according to their bignels and ripe- 
 nel's. Therefore firft take out and prefs thole that; 
 are ready firft } and the reft ftill as they grow to a 
 fit ftate to. prefs. You lhall have more juyee by 
 prelfing the Quinces in a torcu^ar, but it will be 
 dearer, doing it with your hands: both ways you 
 lay them in a/flrainer. 
 
 White Miirmulate , the Queens tv ay, 
 
 'Take a pound and an half of flelh of Quinces 
 
 X 'J : ’ . ; ■* ' ([iced,, 
 
i 239 ] 
 
 fiiccd, one pound of Sugar, and one pound of li¬ 
 quor (which is a deco&ion made very ftrong of 
 Quinces boiled in fair water.) Boil thefe widi a 
 pretty quick fire, till they be enough, and that you 
 rind it gellieth. Then proceed as in my way. 
 
 My Lady of Bath's way. 
 
 Take fix pounds of flcfiiof Quinces, and two 
 pound of Sugar moiftened well with juyce of Quin¬ 
 ces. Boil thefe together in a fit kettle; firft gently, 
 till the liquor be Iweated out from the Quince,and 
 have diflolved all the Sugar} then very quick and 
 fall:, proceeding as in my way, (bruifing the quin¬ 
 ces with a fpoon, till it be enough. This will 
 be very fine and quick in taite, but will nor keep 
 well beyond Ealter, Jn this courle you may make 
 Marmulate without any juyce or water (by the 
 meer fweating of the flefii) if you be careful, pro¬ 
 ceeding {lowly till juyce enough be fweated out, 
 left clle it burn co s and then quick, that the flefh 
 may be boiled enough, before the moifture be eva¬ 
 porated away. 
 
 Pajlc of Quinces. 
 
 Take a quart of the juyce of Quinces,and when 
 k is on the fire, put into it pared, quartered, and. 
 cored as much Quince as the juyce will cover $ 
 when it is boiled tender, pals the liquor throuoha 
 fieve, and put the pulp into a {tone Mortar, and 
 beat it very fine with a wooden peftle; then weigh 
 it, and to every pound of pulp, take a quarter of a 
 pound of loaf-Sugar, and boil it up to a candy 
 height in fome of the juyce, which you paf- 
 fed through the fieve 5 then put therein your pulp, 
 
 CL 2, ftirring 
 
[240] 
 
 ftirrihg .it well together, till it hath had one boil 
 and ho more: .then drop it on glades, or fpread it 
 on plates, and jet it to dry. 
 
 Into the juyee that remains, you may put more 
 flfefh of Quillets, and boil it tender, doing all as 
 at the firft Then adding it (beaten to pulp in a 
 Mortar) unto the former'pulp; repeating this till 
 you have taken up.all your payee. Then put your 
 proportion' of Sugar to the whole quantity of pulp, 
 and fo make it up into pade, and dry it, and fome- 
 times before a gentle fire, fometimes in a very mo¬ 
 derate fibre. 
 
 jp.jffe.cf Quinces nntjb very'tittle Sugar._ . 
 
 To one pound of flefti ov folia fubftance of Quin¬ 
 ces (when they are pa fed,'cored y and quartered,) 
 take but a quarter of double refined Sugar. Do 
 thus, lcaid your fleih of Quinces in a little of the 
 luyce of other Quinces, that, they may become ten¬ 
 der, as if they Were codled: Then beat them in a 
 Mortar to a lubrife uniform Imooth pulp (which 
 you may pafs through a fearie. ) In the mean time 
 let your Sugar be diliolved, and boiling upon the 
 fire. Wheifiit is of a Candy-height, put the pulp of 
 (Quince-to it, and let it remain a little while up- 
 on"thc firCjCillitboil up one little puff or bubling, 
 and that it is uniformly mixed with the Sugar ; 
 you muft ftir it well all the while. Then take it off; 
 and drop ir into little Cakes, or'put it thin into 
 ihallow glades, which you may afterwards cut into 
 ilices. Dry the Cakes and dices gently and by de¬ 
 crees in a ftove, turning them often. Thefc will 
 keep all the year, and are very quick of tafte. 
 
 Anotl ey 
 
I M* ] 
 
 $ / 9 / • ' v« 
 
 Another Pnjte of Quinsef. 
 
 . Put the Quinces whole into fealding Water, and 
 let them bou there till they be tender ; then take 
 them out and peel them, and fc'rapc off the pulp, 
 which pals tinough a (trainer : and when it is 
 cold enough, to every pound put three quar¬ 
 ters of a pound of double refined Sugar in 
 fuddle powder 3 work them well together into an 
 uniform prdte 3 then make little Cakes of it, and 
 dry them in a (love. If you would have the Cakes 
 red, put a little (very little 3 the colour will tell 
 you when it is enough) of juyee of Barberries to 
 the palte or pulp. You have the juyee of Barberries 
 thus ; Put them ripe into a pot oyer the fire, till 
 you fee the juyee fweat out. Then {train them, and 
 take the clear juyee. If you would have the pafte 
 tarter, you may put a little juyee of Limons to it. 
 
 A plealant gelly in the beginning of the Winter is 
 made of Pearmains, Pippins, and juyee of Quin¬ 
 ces. Alfo a Marmulate made of thofc Apples, and 
 juyee of Quinces, is very good. 
 
 A fmoothening QAddany or Geliy of the Cores of Quin¬ 
 ces 
 
 Take only the cores, and flicc them thin, with 
 the feeds in them. If you have a pound of them, 
 you may put a pottle of water to them. Boil them 
 till they be all mafh, and that the water hath 
 drawn the Mucilage out of them, and that the de- 
 codtion will be a gelly when it is cold. Then let it 
 run through a wide (trainer or fit colander (that 
 the grofs part may remain behind, but all the flimi- 
 nels go through) and to every pint of liquor take 
 
 0.3 about 
 
' [ Hi ] 
 
 about half a pound of double refined Sugar, and 
 boil it up to a gelly. If you put in a little juyce of 
 Quince, when you boil it up,it will be the quicker. 
 
 You may alfo take a pound of the flefh of Quin¬ 
 ces (when you have not cores enough, to make as 
 much as you defire) and one ounce of feeds of other 
 Quinces, and boil them each apart, till the one be 
 a Itrong decodtion; the other a lubftantial muci¬ 
 lage. Then (train each from their coarle faces 5 
 and mingle the decodtions, and put Sugar to them, 
 and boil them up to a gelly. 
 
 Or with the ffelh and lome juyce of Quinces, 
 make Marmulate in the ordinary way j which 
 whiles it is boiling, put to it the mucilage of the 
 feeds to incorporate it with the Marmulate. You 
 may take to this a lefs proportion of Sugar than to 
 my Marmulate. 
 
 Marmulate of Cherries. 
 
 T ake four pound of the bed Kcntidi Cherries be¬ 
 fore they be (toned, to one pound of pure loaf-Su- 
 gar, which beat into fmall powder : (tone the 
 Cherries, and put them into your preferving pan 
 over a gentle fke* that they may not boil, but re- 
 folve much into liquor. Take away with the lpoon 
 much of the thin liquor, (forelfethe Marmulate 
 will be gluyj leaving the Cherries moift enough, 
 but not (wimming in clear liquor .Then put to them 
 half your Sugar, and boil it up quick, and feum 
 a'Ctray the froth that rifeth. When that is well in¬ 
 corporated and clear, drew in a little more of the 
 Sugar, and continue doing fo by little and little, 
 till you have put in all your Sugar ; which courfe 
 will make the colour the finer. When they are 
 boiled enough,take them off,and bruife them with 
 
r nr ] 
 
 the back of a fpoon 3 and when they are cold, put 
 them up in pots. 
 
 You may do the fame with Morello-Cherries, 
 which will have a quicker tafte, and have a fine, 
 pure, lhining, dark colour. 
 
 Both forts will keep well all the year. 
 
 Marmulate of Currans with payee of Rafpes and 
 Cherries. 
 
 . Mingle jtiycc of Rafpes and red Currans, with the 
 ftonecl Cherries, and boil this mixture mtoMar- 
 mulate, with a quarter, or at moft, a third part of 
 Sugar. The juyees mult be fo much as to make gel- 
 ly of them to mingle handfomly with the Cherries, • 
 to appear among and between them. 
 
 Madam Plane 7 , (who maketh this fweet-meat 
 For the Queen ) uleth this propor tion ; Take three 
 pounds of Cherries ftoned, half. a pound of clear 
 juyceof Rafpes , and one pound of the juyee of 
 red Currans , and one pound of fine Sugar ; Put 
 them all together into the preferring pan; boil 
 them with a quick fire, efpecially at the hr ft, skim¬ 
 ming them all the while, as any fcum rifeth. When 
 you find them of a fit confidence, with a fine clear 
 gelly, mingled with the Cherries, take the prefer- 
 ving pan from the fire, and bruife the Cherries with 
 the back of your preferving fpoon; and when they 
 are of a fit temper of coolnels, pot them up. 
 
 Pcradventure, to keep all the year, there may 
 be requifite a little more Sugar. 
 
 To make an excellent Syrup of Apples. 
 
 . Slice a dozen or twenty Pippins into thin dices, 
 and lay them in a deep diih, ftratum fuper flraium t 
 
 CL4 With 
 
[ 2 44 1 
 
 With pure doubfe refined Sugar in powder.Pur two 
 or three fpconfuls of water to them, and cover 
 them dole with another difh, luting their joyning 
 that nothing may expire. Then let them into an 
 Oven. And when you take out the difh, you will 
 have an excellent Syrup, and the remaining lub- 
 llance of the Apples will be infypid 
 
 You may proceed with Damiens, or other plums 
 in the fame manner, and you will have excellent 
 ftewed Damiens, (as fair as prefervedones) fwim- 
 ming in a very fine fyrup. 
 
 Sweet-meats of my Lady Windebanks. 
 
 She maketh the pafte of Apricocks (which is 
 both very beautiful and clear, and tafteth molt 
 quick of the fruit) thus. Take fix pound of pared 
 and diced Apricocks, put them into a high por. 
 Which flop clofe, and let it in a kettle of boiling 
 water, till you perceive the flelh is all become an 
 uniform pulp.} then put it out into your prelerving 
 panorpofnet, and boil it gently till itbe grown 
 thick ftirring it carefully all the while. Then put 
 two pound of pure Sugar to it, apd mingle it well, 
 and let it boil gently, till you fee the matter 
 come to fuch a thicknefs and folidity, that it Will 
 not flick to a plate. Then make it up into what 
 form you will. The like you may do with Ralpes 
 or Currans. 
 
 It is a pleafant and beautiful fweet-meat to do 
 thus: Boil Rafpes in fuch a pot, till they be all 
 come to fuch a liquor ; then let the clear run 
 throug a ftrainer ; to a pound, or Englifli Wine- 
 pint, whereof put a pound of red Currans (firft 
 ftoned and the black ends cut off) and a pound of 
 Sugar. Boil thefe till the liquor be gellied. Then 
 
[ 24) I* 
 
 put it in glafles. It will look like Rubies in clear 
 gelly. You may do the like with Cherries either 
 Itoned, and the ftalks cut ofi, or three or four cap¬ 
 ped upon one ftalk, and the hone left in the firft* 
 and boiled in liquor of Ralpes. 
 
 She makes her curious red Marmulnte thus .- take 
 fix pound of Quince fiefh, fix pounds of pure Su¬ 
 gar, and eight pints ofjuyce; boil this up with 
 quick fire, till you have feummed it j then pull 
 away all the Coals, and let it but fimper for tour 
 or five hours, remaining covered, renewing from 
 time to time fo little fire , as to caufe it fio to conti¬ 
 nue fimpring. But as foon as it is feummed, put into 
 it a handful of Qiince- kernels, two races of Ginger 
 fliced , and fourteen or fifteen Cloves whole 5 all 
 thefe put into a Tiffany-bag tied faft; when you 
 find that the colour is almofl to your mind, make 
 a quick fire, and boil it up apace; then throw 
 away your bag of kernels. Ginger, and Cloves, 
 and pot up your Marmulatc, when it is cool 
 enough 
 
 N She makes her red gelly of Quinces thus : Put 
 the Quinces pared and diced into a pot, as above 5 
 and to every pound of this flcih put about half a 
 demifter of fair water, <.;nd put this into a kettle of 
 boiling water, till you perceive all the juyee is 
 boiled but of the Quince. Then ftrain it out, and 
 boil this liquor (which will not yet be clear) till 
 you perceive ir. gellicth upon a plate. Then to 
 every pint of liquor put a pound of Sugar, and boil 
 it up to a gelly, skimming it well, asthefeum ri- 
 lcth, and you will have a pure gelly. 
 
r "jp 
 
 r4«] 
 
 Gi Uy of I{sd Currans. 
 
 Take them clean picked, and frelh gathered in 
 the morning, in a baiin, let them over the fire, that 
 their juyee may fwcat out, preliing them all the 
 While with the back of your preferving fpoon, to 
 fqueefe out of them all that is good. When you Ice 
 all is out, ftrain the liquor from them, and let it 
 ftand to l'etle four or five hours, that the grols mat¬ 
 ter may fink to the bottom. Then take the pure 
 clear, (the thick feeling will ierve to add in making 
 of Marmulate of Cherries, or the like ) and to 
 every pint or pound of it, put three quarters of a 
 pound of the pureft refined Sugar, and boil them 
 up with a quick fire, till th^y come to a gelly height 
 (which will be done immediately, in lefs then a 
 quarter of an hour) which you may try with a drop 
 upon a plate.. Then take i: off, and when it is cold 
 enough, put it into glalfes. You mult be careful to 
 skim it well in due time, and with chin brown pa¬ 
 per to take off'the froth, if you will be lo curious. 
 
 / 
 
 Geliy of Currants, with the fruit whole in it. 
 
 , Take four poutviof good Sugar, clarifie it witfi 
 tvhites of. cggsT" then boil it up to a candid height 
 (that is, till throwing it, itgoeth into flakes;) 
 Then put it into five pound (or at dilcretion) of 
 
 E ure juyee of red Currans firft boiled to clarifie it 
 y skimming it. Boil them together a little while, 
 till it be well fcummed,and enough to become gel- 
 ly. Then put a good handful or two of the berries 
 of Currans whole,_ and cleanfed from the ftalks 
 and black; end, add boil them a little till they be 
 enough. 
 
 You 
 
[ *47 1 
 
 You need not to boil the juyee, before you. pit 
 it to the Sugar, and conlequently do not feumie 
 before the Sugar and it boil together: but then 
 feum it perfectly ; and take care'"before, that the 
 juyee be very clear and well ftrained. 
 
 Mur mill ate of Red Currans. 
 
 Take fome juyee of red Currans, and put into 
 it a convenient proportion of fome entire Currans 
 dean fed fr 6 m the ftalks and buttons at the other 
 end. Let thefe boil a little together. Have alfo rea¬ 
 dy fome fineSugaf boiled to a candy height: Put of 
 this to the Currans at difbrenon/ and boil them to¬ 
 gether, till they be enough \ and bruile them with 
 the back 6 f your fpoon, that they may be in the 
 confiftence of Marmulate (like that of Cherries) 
 which put in pots, when it is cool enough. You do 
 not ftone the whole Currans put into the juyee, un- 
 ids you pi cafe. 
 
 Sucket of Mallow Stalks. 
 
 To candy or preferve the tender ftalks of Mal¬ 
 lows, do thus ; Take them in the Spring,when they 
 are very young and tender, and peel off the firings 
 that are round about the outfide, as you do French 
 beans, and boil them, till they are very tender. In 
 the mean time prepare a high fyrup of pure Sugar^, 
 and put the boiled ftalks into it, whiles it is boil¬ 
 ing hot, but taken from the fire. Let them lie foak- 
 ing there till the next morning. .Then take out the 
 ftalks, and heat the fyrup again lcalding hot, dnd, 
 return the ftalks into it, letting them lie there till 
 next morning: fNotc, that the ftalks mult never 
 boil in the fyrup.) Repeat this fix, or eight, or nine 
 times, that is to fay, till they are fufliefendy imbi- 
 
[ 248 ] 
 
 bed with the Syrup. When they are at this pafs* 
 you may either keep them as a wet fucket in fyrup^ 
 or dry them in a ftove upon papers., turning them 
 continually,in luch fort as dried lweet-meats are to 
 be made. 1 like them belt dry, but loft and moift 
 within ( Medullofi ) like candid Eringoes. I n Italy 
 they eat much of them, for lharpnels and heat of 
 Urine, and in Gonorrhea s to take away pain in 
 Urining 
 
 A Sucket is made in like manner of the carneous 
 fubftance of ftalks of Lettuce. It is the knob, out 
 of which the Lettuce groweth $ which being pa¬ 
 red, and all the rough rind being taken off, is ve¬ 
 ry tender, and fo it is a pretty way downwars the 
 root. This alfo is very cooling and fmoothing. 
 
 In Italy thefe tender ftalks, of Mallows are called 
 Mattfocchi, and they eat them (boiled tender) in 
 Pallets, either hot or cold, with Vinegar and Oyl, 
 or Butter and Vinegar; or juyee of Oranges. 
 
 Conjerve of Rnfes. 
 
 Dodlor Ghffon makes his conferve of red Rofe£ 
 thus: Boil gently a pound of red Rofe leaves (well 
 A picked, and the nails cut oft') in about a pint and 
 ' a half (or a little more; as by diferetion you lhall 
 judge fit, after having done it once : The Doctors 
 Apothecary takes two pints of Spring-water 5 till 
 the water have drawn out all the tindture of the 
 Rofes into it felf, and that the leaves be very ten¬ 
 der, and look pale like linnen ; which may be in a 
 good half hour, or an hour, keeping the pot cover¬ 
 ed whiles it boileth. Then pour the tindted liquor 
 from the pale leaves (ftrain it out, preffing it gent¬ 
 ly, lo that you may have liquor enough to diffolve 
 your Sugar) and let it upon the fire by it felf to 
 
t *4 9 ] 
 
 boil, putting into it a pound of pure double refi¬ 
 ned Sugar in imall powder ; which as loon as it is 
 diflolved, put in afecond pound 5 then a third, 
 laftly a fourth i ib that you have four pound of Su¬ 
 gar to every pound ot Role-leaves. (The Apo¬ 
 thecary ufeth to put all the four pounds into the li¬ 
 quor all together at once.) Boil thefefour pounds of 
 Sugar with the tinbled liquor, till it be a high fy- 
 rup, very near a candy height, (as hmh as it can be, 
 not to flake or candy) Then put the pale Rofe- 
 leavcs into this high fyfup, as it yet ftandcth upon 
 the fire, or immediately upon the taking it off the 
 fire. Butprefently take it from the fire, and ftir 
 them exceeding well together, to mix them uni¬ 
 formly $ then let them ftand till they be cold, then 
 pot them up.If you put up your Conferve into pots, 
 whiles it is yet throughly warm, and leave them 
 uncovered iome days, putting them in the hot Sun 
 or Stove, there will grow a fine candy upon the 
 top, which will preferve the Conferve without 
 paper upon it, from moulding, till you break the 
 candid cruft, to take out fome of the Conferve. 
 
 The colour both of the Rofe-leaves and the Sy¬ 
 rup about them, will be exceeding beautiful and 
 red, and the tafte excellent; and the whole very 
 tender and fmoothing, and eafie to digeft in the 
 ftomach without clogging it, as doth the ordinary 
 rough Conferve made of raw Roles beaten with 
 Sugar, which is very rough in the throat. The 
 worftof iris, that if you put not a paper to lie al¬ 
 ways clofe upon the top of theConlerve, it will 
 be apt to grow mouldy there on the top ; efpecial- 
 ly apres que lepot eft ern.ta.me 
 
 The Conferve of Rofes, befides being good for 
 Colds and Coughs, and for the Lungs, is exceed¬ 
 ing good for Iharpnefs and heat of Urine, and iore¬ 
 nds 
 
[ 1 
 
 Mcfs of the Bladder,caten much by it felf, or drunk 
 with Milk,or diftilled water of Mallows,and Plan¬ 
 tain, or of Milk. 
 
 Another Confer ve of I^fes. 
 
 Dodftor Bacon related to me,that Mr. Minito ,the 
 Homan Apothecary made him fome Conferve of 
 Holes in this manner. He took twelve pounds (of 
 lixteen ounces to the pound) of the beft lump or 
 K itch in Sugar, and clarified it very well with 
 Whites of eggs, ufmg Spring-water in doing this. 
 He made his reckoning, that his twelve pound of 
 Sugar came to be but nine pound,when all the feutn 
 was taken away, and the Sugar perfectly clarified. 
 Boil it then into a Syrup, and when it is about half 
 boiled, go roundly about your Role-lcavcs, They 
 muft be picked, and the white nails cut off before¬ 
 hand j but begin not to beat them before your Sy¬ 
 rup is half boded. Then put thirty ounces (which 
 is two pound and an half of Rofcs to every pound 
 of fuch Sugar) of your Red Rofes into the Mor¬ 
 tar, and beat them well, Iqueezing into them as 
 you beat them, (oixie of the lubtileft and beft part 
 (which comes out firR^-'tif about two Limo'ns, 
 which brings out their colour finely. You muft have 
 finilhed beating your Rofes, by then the Sugar is 
 come by boiling to a high Syrup (Tor if you Ihould 
 let them lieftill in the Air but a little while, they 
 Would grow, black, and of ill colour) then with 
 your ladleput the Rofes to die Sugar, and ftir them 
 very well m it, to incorporate all well and uni¬ 
 formly together. So let them boil on gently (for all 
 this while you rake not your preferring pan from 
 the fire) and a thick feum of the Rofes will rife, 
 which you feum .off from time to time continually 
 
 as 
 
r [ 2)1 7 
 
 as it comes up, and referee this in a p ot by it felrl 
 for it will be good hard Sugar of Roles, sand may 
 be about an eighth or ninth part of the whole. Af¬ 
 ter it is clear £rom feum, and hath boiled near a 
 quarter of an hour with the Rofes in it, and that 
 you fee by a drop upon a plate, that it is of a due 
 confiftencc, rake your pan from the lire, and ftir 
 all very well together, and put it into pots, which 
 leave uncovered during ten or twelve days, fetting 
 them in the hot ftrong Sun all the day long during 
 that time, to give the Roles a fine hard cruft or 
 candy at the top ; but under it, in the fubftance of 
 the matter, it will be like a fine clear Syrupy gclly. 
 If the Sun favour you not, then you may ufe a 
 Stove. After twelve days, ty covers of paper up¬ 
 on the pots. 
 
 Dodtor Baco?i ufeth to make a pleafant Julep of 
 this Confcrve of Rofes, by putting a good fpoon- 
 ful of it into a large drinking glals or cup , upon 
 y/hich fqueefe the juyceof a Limon,andclipin un¬ 
 to it a little of the yellow rind of the Limon ; 
 work thel'e well together with the back of a fpoon P 
 putting water to it oy little and little, till you have 
 filled up the glafs with Spring-water: fo drink it.. 
 He fometimes palfeth it through an Hippocras 
 bag,and then it is a beautiful and pleafant liquor. ' 
 
 * _ _ __ 
 
 FINIS, 
 
1 
 
 The Table. 
 
 A. 
 
 S Cotch Alzfrom my Lady Holmby 
 To make Ale drinkquiclf 
 Avery pie ajarts' dr mfof Apples 
 Ale with Honey 
 Small Ale for the Stone 
 Apple drinf with Sugar } Honey 3 Sec. 
 
 Mr. Webbs Ale and Bragot 
 
 Aqua mirabilis Sir Kcnelm Digby’s way 
 
 To few Apples 
 
 Apples iri'gelly 
 
 Sweet-meat of Apples 
 
 To make an excellent Jyrup of Apples 
 
 B 
 
 Stewed Broth 
 
 Portugal Broth as it was made for the Queen 
 ’Noiinjhin? Broth 
 Broth and Pottage 
 
 Broth for Jiclk and convalescent per fens 
 A favoury and nourifhing boiled Capon 
 To few Beef 
 To few a pump of Beef 
 To roafl Wild Boar 
 About making of Brawn 
 To bake Beef 
 To boil Beef or Venifon 
 Ordering Bacon for Gambons, and to keep 
 To make Bisket 
 
 9 l 
 
 9 Z 
 
 96 
 
 97 
 
 98 
 
 100 
 
 105 
 194 
 2 26 
 229 
 902 
 
 1 IS 
 120 
 i2y 
 
 594 
 1 9 6 
 
 14 6 
 
 *43 
 I S7> 189 
 161 
 29S 
 200 
 202 
 2oy 
 211 
 
 C To 
 
 
The Table, 
 c. 
 
 To make Cider 93 
 
 Sir Paul Neale's way of making Cider 94 
 
 Dr. Harvey's p leaf ant Water Cider, whereof he njed 
 to drinf muchy making it his ordinary drink, 9 $ 
 A good difh of Cream 109 
 
 An excellent Spanijh Cream ibid. 
 
 Another clouted Cream 11 o 
 
 My Lord of St. Albans Crefme Fouettee 112 
 To make Cream Curds ‘ 1.13 
 
 The Queens Barley Cream 13 2 
 
 Capon in White Broth 138 
 
 To make Cock-Ale 140 
 
 Savoury Collops of Veal I yG 
 
 Toptckje Capons my Lady Portlands’s way 152 
 Scotch Collops " 161' 
 
 Excellent good Collops 164 
 
 My Lady Diana Portars Scotch Collops 174 
 
 Cream with BJce . 184 
 
 Pickled Campignons 192 
 
 Sallet of cold Capon Bpafied 199 
 
 To make Cheefe-cakcs 207 
 
 Sharp and Cnfp Crult for Tarts and Pyes ibidi 
 
 To make a Cake 208,209,210, 211, 212 
 
 To make a Caraway-Cake 212 
 
 Excellent /mail Cakes 213 
 
 To make fealded Cheele 219 
 
 The Cream-Curds ibid. 
 
 Savoury toajicd or melted Checfe , 22of 
 
 To feed Chickens 220, 222, 223 
 
 1 To fatten young Chickens in a Wonderful degree? 222 
 
 223 
 
 An excellent way to Cram Chickens ,224 
 
 Geliy of Bgd Currans 247 
 
 Geliy of Currans with the fruit whole in it 246 ■ 
 
 R 
 
 I/. To 
 
The Table, 
 D. 
 
 To bake Wild Ducks or Teals 
 To roaft Wild Ducks 
 
 E 
 
 To butter Eggs with Cream 
 Vortugue * Eggs 
 To boil Eggs 
 
 F. 
 
 Whcaten Flomery 
 A Fricacee of Lambflones i &c. 
 To boil (moaked Fleih 
 A Fricacee of Veal 
 Butter and Oyl to fry Fifh 
 A Flomery-Caudle 
 
 Smallage Gruel 
 About water Gruel 
 
 G. 
 
 102 
 
 ibid. 
 
 140 
 
 194 
 
 1 95 
 
 227 
 
 iyi 
 
 if? 
 1 75 
 286 
 230 
 
 130 
 
 1 3 1 
 
 jtJLUUU,*' i UVI / 
 
 An excellent and wholfom water Gruel with Wtod-for 
 rel and Currans 
 Gruel of Oatmeal and I{ice 
 To make clear Geliy of Bran 
 An excellent meat of Goole or Turkey 
 To fickle an old fat Goofe 
 
 H- 
 
 Some Notes upon Honey 
 JVfy Lord Hollis's Hydromel 
 Hydromel as I made it weak, for the Queen Mo titer 28 
 To make Honey drink. 
 
 Weak, Honey drink. 
 
 To make an Hotchpot 
 The Queens Hotchpot 
 A nourifhing Hacny 
 jRed Herrings broyled 
 To feafon Humble Byes 
 To make Harts-horn Geliy 
 
 ibid. 
 
 184 
 
 I 9 f 
 
 204 
 
 ibid. 
 
 4 
 
 27 
 
 77 
 
 99 
 
 144 
 ry 1 
 1 66 
 203 
 
 231, 232,233 
 
 142, 
 
 L. To 
 
The Table, 
 
 L. 
 
 M. 
 
 17; 
 
 to dr eft Lampreys 
 
 A iajier Corfellifes Antwerp Meath 4 
 
 To make excellent Meath y 
 
 A weaker but verypleafant Meath 6 
 
 An excellent white Meath 7 
 
 Mafter Webb's Meath 9 
 
 My own conftderations for making of Meath 14 
 
 My Lady Gowers white Meath 20 
 
 Strong Meath 2 6 
 
 A Receipt for making of Meath 27.yy.r6 
 My Lord Morice's Meath 32 
 
 My Lady Morice her Sifters Meath 3 3 
 
 To mak* white Meath 34.fi.6i,f Tt66.67372.7c 
 Sir William Pafton's Meath ■ 3 y 
 
 Anothenway of making Meath ibid. 
 
 Sir Baynam Throckmorton's Meath 3 6 
 
 My Lady Bellaflies Meath 38 
 
 My Lord George his Meath 47 
 
 Several forts of Meath [mall and ftrong 48 
 
 To make Meath 49j7 I j/ r y>78,8o J 8i,8y 
 
 Sir John Arundels white Meath yo 
 
 To make a Meath good for the Liver and Lungs y r 
 A very good Meath y 3 
 
 My Lord Herbert's Meath 60 
 
 To makefmaU white Meath ; 73 
 
 Meath from the Mufcovian Amkajfadors Steward 74 
 Meath with Raifins 88 
 
 A Receipt to mal{e Metheglin as it is mode at Liege, 
 
 , communicated by Mr. Mafillon I 
 
 White Metheglin of my Lady Hungcrfords, which is 
 exceedingly praifed . 2 
 
 A Receipt to make a Tun of Metbeg^ 7 
 
 The Countefs of Bullingbrooks white Metheglin 9 
 Metheglin compofed by my felf 1 q 
 
 R 2 Sir 
 
The Table. 
 
 S ir Thomas Gowers Metheglin/cr health 2 1 
 
 Metheglin for tajle and colour 22 
 
 An excellent way of making white lS\ci\\.2^,2^,2g ,28 
 Several ways of making Metheglin » 29 
 
 To make white Metheglin " 36^2 
 
 Another Metheglin' 3 9,y 3^4,66,8 3 
 
 Mr. Pierce's excellent /eZ?z 7 x Metheglin 41 
 
 An excellent way to make Metheglin, called the liquor 
 of Life y _.\ _ " 44 
 
 To makegood Metheglin 4^69 
 
 To make white Metheglin of Sir J . Fortefcue 46 
 The,Lady Vernon's white Metheglin 48 
 
 To make Metheg, fo,f7, $8,62,64,68,73,76,79,87 
 A mojl excellent Metheglin fifF 
 
 To make white Metheg. of the Count, of Dorfets yz 
 To make [mall Metheglin 62,84. 
 
 The Earl of Denbigh's Metheglin 77 
 
 To make Metheglin that looks like White wine 82 
 Metheglin., or fweet dr inf of my Lady Stuart 8y 
 A Metheg. for the Collicly, Stone, of the fame Lady 86 
 A Receipt for Metheg. of my Lady Windebank 86,87 
 
 ” ' ’ * 3 '| 
 
 H 6 
 
 162 
 187 
 189 
 
 1 99 
 213 
 
 2 34 
 
 234 
 
 239 
 243 
 247 
 
 Mg.rovv fops with. Wine 
 To make ajhoulder of Mutton like Vcnifon 
 An excellent in ay. of making Mutton Steaks 
 Ta make Muilard 
 For roofing of Meat 
 Mutton baked like Vcnifon 
 My Lord of. Denbigh's Almond Marchpane 
 Marmalate of Pippins 
 White Manmdate the Queens way 
 My Lady of Bath's way • 
 
 Afarnmlate of Cherries 
 ■Marmulate of fed Currans 
 
 a 
 
 A plain hiFt good Sjhinifb Oglia : 
 
 To-few Oyfters 
 
 $7 
 
 176 
 
 P .Ex- 
 
The Table, 
 
 Po 
 
 Excellent Marrow Spinage Pafties 
 
 To make a French Earley Poffet 
 
 To make Puff-pa fte 
 
 To make a Pudding with Puff-pafte 
 
 To make Pear Puddings 
 
 Marrow Puddings 
 
 To make excellent Blacky Puddings 
 
 A Receipt to make White Puddings 
 
 To makp an excellent Pudding 
 
 Pyes 
 
 To make Pith Puddings 
 An Oat-meal Pudding 
 To make Call Puddings 
 A Barley Pudding 
 A Pippin Pudding 
 To make a leaked Oat-meal Pudding 
 A plain Quaking Pudding 
 A good quaking Bag Pudding 
 Topreferve Pippins in Jelly 
 To drefs Poor*] ohn and Buckprn- 
 To drefs Parfnips 
 To butter Peaie 
 A Herring Pye 
 
 To make an excellent Hare Pye 
 To bake Pigeons,. Tealsj or Wild Ducky 
 Green Geeje Pye 
 To make aplabi ordinary Poffcc 
 Concerning Potages 
 Plain favoary Englifb PotagC 
 Potage de blanc de Chapon 
 Ordinary Potage '' 
 
 Barley Potage 
 An Englifb Potage 
 Another Potage • 
 
 Nourijfant Potage de fante 
 
 i 
 
 ibid, 
 . I Wf>7 
 ibid, 
 
 1/8* 1 6 f, 1 71 
 
 16a 
 16% 
 166 
 1 67 
 ibid. 
 16$ 
 3 -69 
 
 ibid, 
 169 
 370 
 
 180 
 
 184 
 
 i8 f 
 
 200 
 
 201 
 
 202 
 loj 
 
 114 
 
 116 
 
 117 
 
 115 
 119 
 
 ibid. 
 
 121 
 
 Potage 
 
The Table, 
 
 dotage de fants 
 Good nourishing Potage 
 Pap of Oat-meal 
 Panado 
 Barley Pap 
 
 Oat-meal Pap, Sir John Colladon 
 Predis-Nouriffanc 
 Pa n-Cotto 
 
 My Lord Lumleys Peafe-Potage 
 ■/In excellent Poffet 
 Pc ale of the fiedy Buds of Tulips 
 To make Plague-water 
 An excellent baked Pudding 
 My Lady of Portland's Minced Pyes 
 Mince Pyes 
 
 To feed Poultry , tu 
 
 To /^-/Partridges that you have taken wild 
 
 To make Puff 
 
 Geliy of Pippins or John-A^ples 
 
 To keep Quinces all the year good 
 Geliy of Quinces 
 
 PrefervedQuinces with Geliy 
 To make fine white Geliy of Quinces 
 
 Pajieof Quinces „ , 
 
 A fmothenwg Quiddany or Geliy of the Cores of Quin 
 
 ce>' « 241 
 
 R. 
 
 Uijiif 
 
 126 
 
 128 
 ibid . 
 ibid . 
 
 129 
 
 133 
 
 134 
 
 , I 3 / 
 137 
 
 ibid. 
 
 140,141 
 
 147,17^ 
 
 148,149 
 
 *4 9 >in 
 
 221 
 
 22j 
 
 ibid. 
 228 
 
 I42 
 
 230 
 
 , 2,37 
 
 239,240, 241 
 
 Rice Cf Orge Monde 
 Boiled Rice dry 
 Tc roft fine Meat 
 To make Red-Dear 
 Conjerve of Red Roles 
 
 Si 
 
 Sack with Clove G illy flowed 
 To makf Stepony 
 
 130 
 
 138 
 
 ICO 
 
 o ^ 
 205,209 
 
 17 
 
 99 
 
 To 
 
The Table. 
 
 To tqake a Sack Poffet 
 A Barley Sack PoiTet 
 My Lord of Carlifle’s Sack Poflfet 
 A Syllabub 
 
 To make Whip Syllabub 
 To make Spinagc-broth 
 Sauce of HorJe-Badi/h 
 
 104,10^,10$ 
 
 106 
 
 108 
 
 108,115,186 
 
 ll l 
 
 1 1 6 
 
 ibid. 
 
 Very good Sauce for Partridges and Chickens I y 5 
 
 To drefs Scock-fijfh 1 7% 181 
 
 To prepare Shrimps for dreffmg 1 86 
 
 To ma ke Slip-coat-cheefe 21 y, 216,218 
 
 Sweet-meats of my Lady Windebanks 244 
 
 bucket of Mallow ft alky 207 
 
 T • 
 
 Tea with Eggs 
 A Tanfie 
 To fiuce Turkeys 
 Pleafant Cordial Tablets 
 
 To flew a Breajl of Veal 
 Vuova Lattate 
 Vuova Sperfa 
 Baked Venifon 
 Tolls of Veal 
 
 W. 
 
 a 124 
 
 176,209 
 
 205 
 
 250 
 
 162, 196,197 
 186 
 
 Morello Wine 
 Currans Wine 
 
 The Countefs of Newports Cherry Wine 
 Strawberry Wine 
 To make Wine of Cherries alone 
 To make fiasberry- Wine 
 To make a White-Pot 
 Buttered Whitings with Eggs 
 To flew Wardens or Pears 
 Preferved Wardens 
 
 89 
 
 90 
 - lol 
 
 ibid. 
 
 lot 
 
 142, if? 
 180 
 
 l H 
 
 225 
 
 The End, 
 
I 
 
 . 4 
 
 ' ' r. 
 
 V * 
 
 . * 
 
 
 f 
 
 
 ' ■ T 
 
 • 1 
 
 3.49. 
 
 I 
 
 I