RARE
RECEIPTS
IN
COOKERY
.
Part
II.
To
make
a
Bisk
divers
wayes
.
TAke
a
Rack
of
Mutton
and
a
Knuckle
of
Veal
,
put
them
a
boyling
in
a
Pipkin
of
a
gallon
with
some
fair
water
,
and
when
it
boyls
scum
it
;
and
put
to
it
some
Salt
,
two
or
three
blades
of
large
Mace
,
and
a
Clove
or
two
,
boyl
it
to
three
pints
,
and
strain
the
meat
,
save
the
broth
for
your
use
,
and
take
off
the
fat
clean
.
Then
boyl
twelve
Pigeon
Peepers
;
and
eight
Chicken
Peepers
,
in
a
Pipkin
of
fair
water
,
Salt
,
and
a
piece
of
interlarded
Bacon
,
scum
them
clean
,
and
boyl
them
fine
white
and
quick
.
Then
have
a
roste
Capon
minced
,
and
put
to
it
some
gravy
,
Nutmeg
and
Salt
,
and
stew
it
together
,
then
put
to
it
the
juyce
of
two
or
three
Oranges
,
and
beaten
butter
,
&c.
Then
have
ten
Sweet-breads
,
and
ten
Palats
fry'd
,
and
the
same
number
of
Lips
and
Noses
,
being
tender
boyled
,
and
blancht
,
cut
them
like
Lard
,
and
fry
them
,
and
put
away
the
butter
,
and
put
to
them
gravy
,
a
little
Anchove
,
Nutmeg
,
and
a
little
Garlick
,
or
none
,
the
juyce
of
two
or
three
Oranges
,
and
Marrow
fry'd
in
Batter
,
with
Sage
leaves
,
and
some
beaten
Butter
.
Then
again
,
have
some
boyl'd
Marrow
and
twelve
Artichokes
,
suckers
,
and
Peaches
finely
boyl'd
,
and
put
into
beaten
Butter
,
some
Pistaches
,
boyled
also
in
some
wine
and
gravy
,
eight
Sheeps
tongues
larded
and
boyled
,
and
one
hundred
Sparagrass
,
boyled
,
and
put
into
beaten
Butter
or
skirrets
.
Then
have
Lemons
carved
and
some
cut
like
little
dice.
Again
,
fry
some
Spinnage
and
Parslee
,
&c.
These
foresaid
materials
being
ready
,
have
some
French
bread
in
the
bottom
of
your
dish
;
then
dish
on
it
your
Chickens
and
Pigeons
,
broth
it
,
next
your
Quails
,
then
Sweet-breads
,
then
your
Palats
,
then
your
Artichokes
or
Sparagrass
,
and
Pistaches
;
then
your
Lemon
,
Pomgranat
,
or
Grapes
;
Spinnage
and
fryed
Marrow
;
and
if
yellow
Saffron
or
fryed
Sage
,
then
round
the
Center
of
your
boyled
meat
,
put
your
minced
Capon
,
then
run
all
over
with
beaten
butter
,
&c.
-
1.
For
variety
,
clarified
with
yolks
of
eggs
.
-
2.
Knots
of
eggs
.
-
3.
Cocks
stones
.
-
4.
Cocks
Combs
.
-
5.
If
white
,
strained
Almonds
with
some
of
the
broth
.
-
6.
Goosberries
or
Barberries
.
-
7.
Minced
meat
in
balls
.
-
8.
If
green
,
juyce
of
Spinnage
stamped
with
Manchet
,
and
strain
it
with
some
of
the
broth
and
give
it
a
walm
.
-
9.
Garnish
with
boyled
Spinnage
.
-
10.
If
yellow
,
yolks
of
hard
eggs
strained
with
some
broth
and
Saffron
;
and
many
other
varieties
.
To
boyl
a
Capon
in
Rice
.
BOyl
a
Capon
in
salt
and
water
,
and
if
you
like
it
,
you
may
put
into
a
fair
cloth
,
a
handful
of
Oatmeal
;
then
take
a
quarter
of
a
pound
of
Rice
,
and
steep
it
in
fair
water
,
and
so
half
boyl
it
:
then
strain
the
Rice
through
a
Cullender
;
and
boyl
it
in
a
Pipkin
,
with
a
quart
of
Milk
:
put
in
half
an
ounce
of
large
Mace
,
half
a
pound
of
Sugar
:
boyl
it
well
,
but
not
over
thick
:
put
in
a
little
Rose-water
,
blanch
half
a
pound
of
Almonds
;
and
beat
them
in
a
Morter
with
a
little
Cream
,
and
Rose-water
very
fine
;
strain
them
in
a
Pipkin
by
itself
;
then
take
up
your
Capon
;
and
set
your
Almonds
a
little
against
the
fire
:
garnish
your
dishes
as
you
think
fit
,
and
lay
in
your
Capon
,
and
put
your
Rice
handsomely
thereon
,
then
broth
up
your
Rice
.
A
Bisk
another
way
.
TAke
a
Leg
of
Beef
cut
into
two
pieces
,
and
boyl
it
in
a
gallon
,
or
five
quarts
of
water
,
scum
it
,
and
about
half
an
hour
after
,
put
in
a
knuckle
of
Veal
,
and
scum
it
also
,
boyl
it
from
five
quarts
to
two
quarts
,
or
less
,
and
being
three
quarters
boyled
;
put
in
some
salt
,
Cloves
and
Mace
,
being
through
boyled
;
strain
it
from
the
meat
,
and
keep
the
broth
for
your
use
in
a
Pipkin
;
then
take
eight
Marrow
bones
clean
scraped
from
the
flesh
,
and
finely
cracked
over
the
middle
;
boyl
in
water
or
salt
three
of
them
;
the
other
reserve
for
garnish
to
be
boyld
in
strong
broth
,
and
laid
on
the
top
of
the
Bisk
,
when
dished
;
again
,
boyl
your
fowl
in
water
and
salt
,
Teals
,
Partridge
,
Pigeons
,
Quails
,
Larks
,
Plovers
;
then
have
a
joynt
of
Mutton
made
into
balls
with
sweet
herbs
;
Salt
,
Nutmegs
,
grated
bread
;
Eggs
,
Suet
,
a
clove
or
two
of
Garlick
,
and
Pistaches
boyled
in
broth
;
with
some
interlarded
Bacon
,
Sheeps
tongues
larded
and
stewed
,
as
also
some
Artichokes
,
Marrow
,
Pistaches
,
Sweet-breads
,
and
Lamb-stones
,
in
strong
broth
,
and
Mace
,
a
Clove
or
two
,
some
white
wine
and
strained
Almonds
,
or
with
the
yolk
of
an
Egg
,
Verjuice
,
and
beaten
Butter
and
sliced
Lemon
,
or
Grapes
whole
;
then
have
fryed
Clary
,
and
Pistaches
in
yolks
of
Eggs
;
with
carved
Lemons
all
over
.
To
boyl
a
Leg
of
Mutton
the
French
fashion
.
TAke
a
fair
Legg
of
Mutton
,
and
a
piece
of
suet
of
the
Kidney
cut
in
long
slices
as
big
as
ones
finger
,
then
thrust
your
knife
into
the
flesh
of
your
Legg
,
down
as
deep
as
your
finger
is
long
;
and
thrust
into
every
hole
a
slice
of
the
said
Kidney
suet
,
but
take
heed
one
piece
touch
not
another
,
boyl
your
Legg
well
,
but
not
too
much
,
then
put
half
a
pint
of
the
broth
into
a
Skillet
or
Pipkin
;
and
put
to
it
three
or
four
blades
of
whole
Mace
,
half
a
handful
of
Barberries
,
and
Salt
,
boyl
them
untill
the
broth
be
half
boyld
away
;
then
take
it
off
the
fire
,
and
straight
before
the
broth
hath
done
boyling
,
put
in
a
piece
of
sweet
Butter
,
a
good
handful
of
French
Capers
,
and
a
Lemon
cut
in
square
pieces
like
dice
,
with
the
rind
on
,
and
a
little
Sack
,
with
the
yolks
of
two
hard
Eggs
minced
,
lay
your
Legg
of
Mutton
with
the
fairest
side
upward
upon
sippets
in
your
garnished
dish
:
having
all
these
things
in
readiness
to
put
into
your
aforesaid
broth
;
when
it
comes
boyling
off
the
fire
,
then
pour
it
on
your
Legg
of
Mutton
hot
.
To
boyl
Partridges
.
TAke
three
Partridges
,
put
them
in
a
Pipkin
,
with
as
much
water
as
will
cover
them
,
also
take
three
or
four
blades
of
Mace
,
one
Nutmeg
quartered
,
five
or
six
whole
Cloves
,
a
piece
of
sweet
Butter
,
two
or
three
Manchet
tosts
tosted
brown
,
soak
them
in
a
little
Sack
,
or
Muscadine
,
strain
it
through
a
Canvas
strainer
with
some
of
the
broth
,
and
put
them
into
the
Pipkin
with
your
Partridges
;
boyl
them
very
softly
;
often
turning
them
untill
your
broth
be
half
consumed
,
then
put
in
a
little
sweet
Butter
and
salt
.
When
your
broth
is
boyled
,
garnish
your
dish
with
a
sliced
Lemon
,
and
the
yolk
of
a
hard
Egg
minced
small
;
then
lay
on
small
heaps
between
the
slices
of
Lemon
;
and
place
your
Partridge
in
your
garnisht
dish
,
on
sippets
;
and
your
broth
hot
on
them
;
lay
upon
the
breasts
of
your
Partridges
,
round
slices
of
Lemon
pared
;
mince
small
and
strow
on
the
yolk
of
a
hard
Egg
;
prick
over
all
their
breasts
five
or
six
wing
feathers
,
and
serve
them
up
;
after
this
manner
you
may
boyl
young
Turkeys
,
Feasants
,
or
Pea-chickens
,
Woodcocks
,
Quails
,
&c.
Capons
in
Pottage
in
the
French
fashion
.
TAke
two
Capons
,
draw
and
truss
them
,
parboyl
them
,
and
fill
their
bellies
with
Marrow
,
put
them
in
a
pipkin
with
a
Knuckle
of
Veal
,
let
them
boyl
together
,
when
they
are
half
boyled
,
with
strong
broth
if
you
have
it
,
then
put
in
your
Lamb-stones
and
Sweet
breads
;
season
it
with
Cloves
,
Mace
,
and
a
little
salt
,
a
faggot
of
sweet
herbs
and
an
Onion
;
let
it
boyl
gently
untill
all
is
enough
;
take
heed
you
boyl
them
not
too
much
;
in
the
interim
,
make
ready
the
bottoms
and
tops
of
four
rolles
of
French
bread
,
put
them
a
drying
in
a
fair
dish
,
wherein
you
put
the
Capons
,
set
it
on
the
fire
,
and
lay
over
them
,
some
strong
broth
;
with
a
ladle
full
of
gravy
cover
it
,
untill
you
dish
them
up
;
then
dish
up
your
Capons
,
with
your
Knuckle
of
Veal
between
them
,
garnish
your
Capons
with
Sweet-breads
and
carved
Lemon
;
and
your
Veal
with
slices
of
Bacon
fryed
up
with
the
yolks
of
Eggs
,
and
pour
on
it
strong
broth
and
gravy
,
with
a
little
drawn
Butter
,
and
serve
it
up
.
To
make
a
boyled
meat
,
much
like
a
Bisk.
TAke
a
Rack
of
Mutton
,
cut
it
in
four
peices
,
and
boyl
it
in
three
quarts
of
fair
water
in
a
pipkin
,
with
a
faggot
of
sweet
herbs
bound
up
close
;
scum
your
broth
,
and
put
in
some
falt
;
about
half
an
hour
after
,
put
in
three
Chickens
,
scalded
and
trust
;
with
three
Partridges
boyled
in
water
;
the
blood
being
well
soaked
out
of
them
,
putting
to
them
three
blades
of
large
Mace
;
then
have
all
manner
of
sweet
herbs
,
finely
picked
,
being
minced
;
and
before
you
dish
up
your
boyled
meat
,
put
them
to
your
broth
,
and
let
them
have
four
or
five
walms
;
and
take
for
the
top
of
your
boyled
meat
,
a
pound
of
interlarded
Bacon
cut
in
thin
slices
,
put
them
in
a
pipkin
,
with
the
Marrow
of
six
bones
,
twelve
bottoms
of
young
Artichokes
,
six
Sweet-breads
of
Veal
,
strong
broth
,
Mace
,
Nutmeg
,
with
Goosberries
or
Barberries
;
Butter
and
Pistaches
;
these
being
all
ready
,
garnish
your
dish
with
Artichoke
,
carved
Lemon
,
Pistaches
,
Grapes
and
large
Mace
;
your
sippets
being
finely
carved
,
with
slices
of
French
bread
in
the
bottom
of
your
dish
,
dish
up
your
Mutton
three
pieces
round
about
,
and
one
peice
in
the
middle
,
with
your
three
Chickens
between
the
three
pieces
of
Mutton
,
and
your
Partridge
in
the
middle
,
pour
on
the
broth
with
the
herbs
;
then
put
on
your
pipkin
over
all
;
it
being
Marrow
,
Artichokes
,
and
the
other
ingredients
with
sliced
Lemons
,
Barberries
,
and
drawn
Butter
over
all
;
your
sippets
round
the
dish
,
&c.
To
boyl
a
Neck
,
Loyn
,
or
Chine
of
Mutton
,
or
a
Neck
,
Legg
,
Fillet
,
Knuckle
of
Veal
,
Legg
or
Loyn
of
Lamb.
CUt
any
of
these
meats
in
so
big
peices
,
as
that
two
or
three
of
them
may
serve
in
a
dish
,
and
put
them
into
a
pot
,
with
so
much
water
as
will
cover
them
;
if
you
have
one
neck
of
Mutton
or
Veal
,
you
may
take
ten
sprigs
of
winter-savory
,
and
as
much
of
Time
,
adding
to
them
twelve
great
Onions
,
if
they
are
small
take
the
more
:
grate
to
them
half
a
penny
loaf
,
with
half
an
ounce
of
Cloves
and
Mace
,
and
one
handful
of
Spinnage
,
a
little
Salt
and
Parslee
(
if
in
the
Spring
or
Summer
,
otherwise
Capers
and
Sampier
)
let
it
boyl
moderately
,
untill
it
be
half
consumed
:
when
you
take
it
off
,
add
a
little
Vinegar
and
drawn
Butter
;
but
you
must
note
,
not
to
let
your
Spinnage
and
Parslee
to
have
above
a
quarter
of
an
hours
boyling
,
you
may
dish
it
in
as
many
dishes
as
you
please
,
and
serve
it
hot
to
the
table
.
To
boyl
a
Chine
of
Veal
whole
or
in
pieces
.
BOyl
it
in
strong
broth
,
with
a
faggot
or
two
of
sweet
herbs
,
a
peice
of
Bacon
:
and
when
it
s
above
half
boyled
,
put
in
Capers
,
a
little
large
Mace
,
whole
Pepper
,
some
Salt
and
Oyster
liquor
,
your
Chines
being
well
boyled
,
have
some
stewed
Oysters
by
themselves
,
with
some
Mace
&
whole
Onions
,
Vinegar
,
Butter
and
Pepper
,
&c.
then
have
Cucumbers
boyled
by
themselves
in
water
and
salt
,
or
pickled
Cucumbers
boyled
in
water
,
putting
thereto
beaten
Butter
and
Cabbage
,
Lettice
,
being
parboyled
:
then
dish
your
Chines
on
sippets
,
broth
them
,
and
put
on
your
stewed
Oysters
,
Cucumbers
,
Lettice
,
and
parboyled
Grapes
,
or
sliced
Lemon
,
and
run
it
over
with
beaten
Butter
.
To
bake
a
Pigg
to
be
eaten
cold
,
called
a
Maremaid
Pie
.
TAke
a
Pigg
,
flay
it
and
quarter
it
,
bone
it
;
take
also
a
good
Eele
flayed
,
split
,
boned
,
and
seasoned
with
Pepper
,
Salt
,
and
Nutmeg
:
then
lay
a
quarter
of
your
Pigg
in
a
round
Pye
,
and
part
of
the
Eele
on
that
quarter
;
then
lay
on
another
quarter
on
the
other
,
and
then
more
Eele
,
and
thus
keep
the
order
untill
your
pye
be
full
;
then
lay
a
few
whole
Cloves
,
slices
of
Bacon
,
and
Butter
,
and
close
it
up
,
bake
it
in
a
good
fine
Paste
;
being
baked
and
cold
,
fill
it
up
with
good
sweet
Butter
.
Another
way
.
SCald
it
and
bone
it
,
being
first
cleansed
,
dry
the
sides
in
a
clean
cloth
,
and
season
them
with
beaten
Nutmeg
,
Pepper
,
Salt
,
and
chopt
Sage
;
then
have
two
Neats
tongues
,
dryed
well
,
boyled
and
cold
,
slice
them
out
all
the
length
,
as
thick
as
half
a
crown
,
and
lay
a
quarter
of
your
Pigg
in
a
square
or
round
pye
,
and
slices
of
the
tongue
on
it
:
then
another
quarter
of
Pigg
and
more
tongue
,
thus
do
for
four
times
double
,
and
lay
over
all
slices
of
Bacon
,
a
few
Cloves
,
Butter
,
and
a
Bay-leaf
or
two
,
then
bake
it
,
and
being
baked
,
fill
it
up
with
good
sweet
Butter
;
make
your
Paste
white
of
Butter
and
Floure
.
To
bake
Steaks
the
French
way
.
SEason
your
Steaks
with
pepper
,
nutmeg
,
and
salt
lightly
,
and
set
them
by
;
then
take
a
piece
of
the
leanest
of
a
legg
of
Mutton
,
and
mince
it
small
with
some
Beef
suet
,
and
a
few
sweet
herbs
,
as
tops
of
tyme
and
penny-royal
,
grated
bread
,
yolks
of
eggs
,
sweet
cream
,
raisins
of
the
sun
,
&c.
work
all
together
,
and
make
it
into
little
balls
,
and
roles
,
put
them
into
a
deep
round
pye
on
the
Steaks
,
then
put
to
them
some
butter
,
and
sprinkle
it
with
verjuice
,
close
it
up
and
bake
it
;
when
it
s
enough
,
cut
it
up
,
and
liquor
it
with
the
juice
of
two
or
three
Oranges
or
Lemmons
.
A
Pudding
stewed
between
two
dishes
.
TAke
the
yolks
of
three
eggs
,
and
the
white
of
one
,
half
a
dozen
spoonfuls
of
sweet
cream
,
a
nutmeg
grated
,
a
few
cloves
and
mace
,
a
quarter
of
a
pound
of
beef
suet
minced
small
,
a
quarter
of
a
pound
of
currans
,
temper
it
like
a
pudding
,
with
grated
bread
,
and
a
spoonful
of
rose-water
;
then
take
a
Caul
of
Veal
,
cut
it
in
square
pieces
like
Trenchers
,
lay
three
spoonfuls
of
your
batter
on
one
side
,
then
roll
it
up
in
the
Caul
,
pin
on
one
side
over
another
with
two
small
pricks
,
and
tye
each
end
with
a
thred
;
you
may
put
two
,
or
three
,
or
four
of
them
in
a
dish
;
then
take
half
a
pint
of
strong
Mutton
broth
,
and
half
a
dozen
spoonfuls
of
vinegar
,
three
or
four
blades
of
large
mace
,
and
an
ounce
of
sugar
,
make
this
broth
to
boyl
upon
a
chaffin-dish
of
coals
,
and
then
put
in
your
Pudding
when
it
boyls
,
cover
it
with
another
dish
,
and
let
it
stew
a
quarter
of
an
hour
longer
,
turn
them
for
burning
;
then
take
up
your
pudding
,
and
lay
it
on
sippets
,
and
pour
the
broth
upon
the
top
,
garnish
your
dish
with
the
core
of
a
lemmon
and
barberries
;
serve
them
hot
,
either
at
dinner
or
supper
.
To
make
French
Puffs
with
green
herbs
.
TAke
spinnage
,
parslee
,
endive
,
a
sprig
or
two
of
savory
;
mince
them
very
fine
,
season
them
with
nutmeg
,
ginger
,
and
fugar
,
wet
them
with
eggs
accoding
to
the
quantity
of
herbs
more
or
less
,
then
take
the
core
of
a
Lemmon
cut
in
round
slices
very
thin
;
put
to
every
slice
of
your
Lemmon
a
slice
of
this
stuff
,
then
fry
it
with
sweet
Lard
,
a
frying-pan
,
as
you
fry
eggs
,
and
serve
them
with
sippets
or
without
;
sprinkle
them
either
with
white
wine
or
sack
,
or
any
other
wine
,
saving
Rennish
wine
,
serve
them
either
at
dinner
or
supper
.
To
Baks
all
manner
of
Land-fowl
;
as
Turkey
,
Bustard
,
Peacock
,
Crane
,
&c.
to
be
eaten
cold
.
TAke
a
Turkey
and
bone
it
,
parboyl
and
lard
it
thick
,
with
great
lard
,
as
big
as
your
little
finger
,
then
season
it
with
two
ounces
of
beaten
Pepper
,
two
ounces
of
beaten
Nutmeg
,
and
three
ounces
of
Salt
;
season
the
fowl
,
and
lay
it
in
a
pye
fit
for
it
,
put
first
Butter
in
the
bottom
,
with
some
ten
whole
Cloves
,
then
lay
on
the
Turkey
,
and
the
rest
of
the
seasoning
on
it
;
lay
on
good
store
of
Butter
,
then
close
it
up
,
and
baste
it
,
either
with
Saffron-water
,
or
three
or
four
eggs
,
beaten
together
with
their
yolks
,
bake
it
,
and
being
baked
and
cold
,
liquor
it
with
Clarified
Butter
,
&c.
To
fry
Sheeps-tongues
,
Deers-tongues
,
or
Calves-tongues
.
BReak
three
or
four
eggs
,
with
Nutmeg
,
Cinamon
,
Sugar
and
Salt
;
peel
your
tongues
,
and
slice
them
in
thin
slices
,
put
them
into
your
eggs
;
and
when
your
frying-pan
is
hot
with
Butter
or
sweet
lard
,
cut
the
core
of
a
Lemmon
in
small
pieces
like
Dice
,
and
put
it
into
your
Eggs
and
Tongues
,
but
not
before
you
are
ready
to
put
your
meat
into
the
pan
,
for
then
it
will
make
them
curdle
,
then
fry
them
in
spoonfuls
like
eggs
,
on
both
sides
;
the
least
burning
takes
away
all
the
good
taste
of
the
other
things
;
fry
them
,
and
dish
them
on
sippets
,
or
upon
thin
Manchet-toasts
,
fryed
with
sweet
Butter
;
let
your
sauce
be
Sack
or
White-wine
,
sweet
Butter
and
Sugar
,
heat
it
hot
,
and
pour
it
on
the
top
of
your
Tongues
,
scrape
on
Sugar
,
and
send
it
hot
to
the
Table
.
To
bake
a
Pigg
to
be
eaten
hot
.
FLay
a
small
fat
Pigg
,
cut
it
in
quarters
,
or
in
smaller
pieces
,
season
it
with
Pepper
,
Ginger
,
and
Salt
,
lay
it
into
a
fit
Coffin
,
strip
and
mince
small
a
handful
of
Parslee
,
six
sprigs
of
Winter-savoury
,
strow
it
on
the
meat
in
the
pye
,
and
strow
upon
that
the
yolks
of
three
or
four
hard
eggs
minced
,
and
lay
upon
them
five
or
fix
blades
of
Mace
a
handful
of
clusters
of
Barberries
,
a
handful
of
Currans
well
washed
and
picked
,
a
little
Sugar
,
half
a
pound
of
sweet
Butter
,
or
more
,
close
your
pye
,
and
set
it
in
an
Oven
,
as
hot
as
for
Manchet
,
and
in
two
hours
it
will
be
baked
;
draw
it
forth
,
and
put
in
half
a
pint
of
Vinegar
and
Sugar
,
being
warmed
upon
the
fire
,
pour
it
all
over
the
meat
,
and
put
on
the
pie-lid
again
;
scrape
on
Sugar
,
and
serve
it
hot
to
the
table
.
To
bake
all
manner
of
Sea
fowl
,
as
Swan
,
Whopper
,
to
be
eaten
cold
.
TAke
a
Swan
,
bone
,
parboyl
,
and
lard
it
with
great
lard
;
season
the
lard
with
Nutmeg
and
Pepper
only
;
then
take
two
ounces
of
Pepper
,
three
of
Nutmeg
,
and
four
of
Salt
;
season
the
fowl
,
and
lay
it
in
the
pye
with
good
store
of
Butter
,
then
close
it
up
in
Rye-Paste
,
or
Meal
course
bolted
,
and
made
up
with
boyling
liquor
,
and
make
it
up
stiff
;
or
you
may
bake
them
to
eat
hot
,
only
giving
them
half
the
seasoning
;
you
may
bake
them
in
earthen
pans
,
or
pots
,
for
to
be
preserved
cold
,
they
will
keep
longer
;
In
the
same
manner
you
may
bake
all
sorts
of
wild-Geese
,
tame-Geese
,
bran-Geese
,
Muscovia-Ducks
,
Gulls
,
Shovellers
,
Herns
,
Curlews
,
&c.
In
baking
of
these
fowl
to
be
eaten
hot
,
for
the
garnish
,
put
in
a
big
Onion
,
Goosberries
or
Grapes
in
the
pie
,
and
sometimes
Capers
or
Oysters
,
and
liquor
it
with
Gravie
,
Claret
,
and
Butter
.
To
Hash
a
Carp
.
TAke
a
Carp
,
scale
and
scrape
off
the
slime
with
your
Knife
,
wipe
it
with
a
dry
cloth
,
bone
it
and
mince
it
with
a
fresh-water
Eele
,
being
fleaed
and
boned
,
season
it
with
beaten
Cloves
,
Mace
,
Salt
,
Pepper
,
and
some
sweet-herbs
,
as
Time
,
Parslee
,
and
some
sweet
Marjoram
minced
very
small
;
stew
it
in
a
broad-mouthed
Pipkin
,
with
some
Claret-wine
,
Goosberries
,
or
Grapes
,
and
some
blanched
Chef-nuts
:
Being
finely
stewed
,
serve
it
on
carved
sippers
about
it
,
and
run
it
over
with
beaten
Butter
,
garnish
the
dish
with
stale
grated
Manchet
searsed
,
and
some
fryed
Oysters
in
Butter
,
Cockles
or
Prawnes
;
sometimes
for
variety
,
use
Pistaches
,
Pine-apple
seeds
,
or
some
blanched
Almonds
,
stewed
amongst
the
Hash
,
or
Sparragrass
,
or
Artichokes
boyled
,
and
cut
as
big
as
Chestnuts
,
and
garnish
the
dish
with
scraped
Horse-Radish
,
and
rub
the
bottom
of
the
dish
in
which
you
serve
the
meat
,
with
a
Clove
or
two
of
Garlick
,
sometimes
mingle
it
with
some
stewed
Oysters
,
or
put
to
it
some
Oyster-liquor
.
For
the
Stock
for
Jelly
.
TAke
two
pair
of
Calves-feet
finely
cleansed
,
the
fat
and
great
bones
taken
out
and
parted
in
halves
;
being
well
soaked
in
fair
water
for
twenty
four
hours
and
often
shifted
;
boyl
them
in
a
brass
pot
or
pipkin
close
covered
,
in
the
quantity
of
a
gallon
of
water
,
boyl
them
to
three
pints
,
then
strain
the
broth
through
a
clean
strong
Canvas
,
into
an
earthen
pan
or
bason
;
when
it
is
cold
,
take
off
the
top
,
and
pare
off
the
dreggs
off
the
bottom
;
put
it
in
a
clean
well-glazed
pipkin
of
two
quarts
,
with
a
quart
of
white-wine
,
a
quarter
of
a
pinte
of
Cinamon-water
,
Nutmeg
and
Ginger-water
,
as
much
of
each
or
these
spices
sliced
;
then
have
two
pound
of
double
refined
sugar
,
beaten
with
eggs
in
a
deep
dish
or
bason
.
Your
Jelly
being
new
melted
,
put
in
the
eggs
with
sugar
;
stir
all
the
aforesaid
materials
together
,
and
set
it
a
ste●…ing
on
a
soft
Charcoal-fire
,
the
space
of
half
an
hour
or
more
;
being
well
digested
,
and
clear
run
,
take
out
the
bone
and
fat
,
of
any
meat
for
Jellies
;
for
it
doth
but
stain
the
stock
;
and
make
it
,
that
it
will
never
be
white
and
pure
clear
.
To
make
a
Jelly
as
white
as
Snow
,
with
Jordan
Almonds
.
TAke
a
pound
of
Almonds
,
steep
them
in
cold
water
,
till
they
will
blanch
,
which
will
be
in
six
hours
;
beat
them
with
a
quart
of
Rose-water
,
then
have
a
decoction
of
half
a
pound
of
Izing-glass
,
boyled
with
a
gallon
of
fair
spring-water
,
or
else
half
Wine
;
boyl
it
till
half
be
wasted
,
then
let
it
cool
,
strain
it
,
and
mingle
it
with
your
Almonds
,
and
strain
with
them
a
pound
of
double
refined
sugar
,
the
juice
of
two
Lemmons
,
put
Saffron
to
some
of
it
,
and
make
some
blew
,
red
,
yellow
,
green
,
or
what
colour
else
you
please
;
and
cast
it
into
Lemmons
or
Orange-Rines
,
&c.
serve
of
divers
of
these
colours
on
a
dish
or
plate
.
To
make
some
Kick-shaws
in
Paste
,
to
fry
or
bake
in
what
form
you
please
.
MAke
some
short
puff-paste
,
roll
it
thin
,
if
you
have
any
molds
,
you
may
work
it
upon
them
with
the
pulp
of
Pippins
,
seasoned
with
Cinamon
,
Ginger
,
Sugar
,
and
Rose-water
;
close
them
up
and
bake
them
,
or
fry
them
;
Or
you
may
fill
them
with
Goos-berries
,
seasoned
with
Cinamon
,
Sugar
,
Ginger
,
and
Nutmeg
;
roll
them
up
in
yolks
of
eggs
,
and
it
will
keep
your
Marrow
,
being
boyled
,
from
melting
away
:
Or
you
may
fill
them
with
Curds
,
boyled
up
with
whites
of
eggs
and
Cream
,
and
it
will
be
a
tender
Curd
;
but
you
must
season
the
Curd
with
parboyled
Currans
,
three
or
four
sliced
Dates
put
into
it
,
or
six
bits
of
Marrow
,
as
big
as
half
a
Walnut
,
put
in
some
small
pieces
of
Almond-paste
,
Sugar
,
Rosewater
,
and
Nutmeg
.
And
this
will
serve
for
any
of
these
Kick-shaws
,
either
to
bake
,
or
for
a
Florentine
in
Puff-paste
;
any
of
these
you
may
fry
or
bake
,
for
dinner
or
Supper
.
To
make
a
Pottage
.
TAke
Beef
Palats
that
are
tenderly
boyled
,
blanched
and
sliced
;
put
to
them
a
piece
of
good
middle
Bacon
,
and
five
or
six
sweet-breads
of
Veal
;
let
these
boyl
together
in
a
deep
dish
with
strong
Broth
,
put
to
them
a
handful
of
Champignions
,
a
great
Onion
or
two
,
about
six
Cloves
,
a
little
large
Mace
,
and
a
faggot
of
sweet
herbs
;
when
it
is
almost
boyled
,
add
to
it
a
pinte
of
Gravie
,
a
grated
Nutmeg
,
season
it
with
Salt
;
make
ready
a
dish
with
your
tops
and
bottoms
of
French
bread
sliced
:
put
Gravie
thereon
,
and
set
your
dish
on
the
coals
;
add
Chesnuts
to
your
Broth
,
you
must
have
in
a
Pipkin
by
,
with
the
Marrow
of
three
bones
stewed
in
strong
Broth
,
with
the
bottoms
of
three
on
four
Artichokes
cut
in
pieces
;
when
all
is
enough
,
dish
up
a
round
piece
of
your
Bacon
upon
sippets
,
in
the
middle
of
your
dish
,
and
your
sweet-breads
and
palats
round
about
,
with
your
other
Bacon
in
slices
;
then
dish
up
your
Marrow
,
Artichokes
,
and
Chesnuts
,
all
over
that
;
so
pour
over
your
Broth
;
and
scruise
on
two
or
three
Lemmons
.
To
make
a
small
Bisk
of
flesh
roasted
.
TAke
half
a
dozen
of
Chicken
peepers
,
and
as
many
squob
Pigeons
,
scalded
,
drawn
,
trust
and
set
,
lard
the
one
half
of
them
,
or
any
other
such
like
fowl
,
as
Larks
,
Quails
,
&c.
then
take
Lamb-stones
blancht
,
also
Cocks
combs
and
stones
,
with
Ox
palats
tenderly
boyled
,
and
cut
three
inches
in
length
and
breadth
,
lard
them
exceeding
thick
with
small
lard
,
also
take
slices
of
Bacon
,
and
great
Sage
leaves
;
spit
your
fowl
on
a
small
spit
,
with
one
of
your
slices
of
Bacon
and
Sage
between
each
fowl
,
as
also
a
piece
of
palat
;
thus
do
untill
all
your
fowl
,
Bacon
,
and
palats
are
spitted
;
parboyl
likewise
some
great
Oysters
,
and
lard
them
with
a
small
larding
prick
;
also
lard
your
Sweet-breads
and
Lamb-stones
;
and
spit
them
with
slices
of
Bacon
between
each
of
them
;
then
season
your
Oysters
with
grated
bread
,
Nutmeg
and
Tyme
,
a
little
Salt
;
and
when
your
Sweet-breads
are
almost
roasted
,
broch
your
Oysters
upon
square
rods
,
and
tye
them
on
the
Sweet-breads
,
baste
them
with
the
yolks
of
Eggs
beaten
with
a
grated
Nutmeg
,
and
let
them
roast
together
;
then
take
your
Cocks
combs
and
stones
,
(
being
tenderly
boyled
)
and
fry
them
being
dipt
in
yolks
of
Eggs
:
also
fry
the
bottoms
of
Artichokes
,
and
marrow
in
Eggs
;
put
all
these
in
a
deep
dish
with
a
pint
of
Gravy
,
on
a
heap
of
coals
,
(
only
the
Artichokes
and
marrow
by
themselves
with
a
little
drawn
Butter
)
add
to
them
Oyster
liquor
,
Claret
wine
,
grated
Nutmeg
,
with
some
Anchoves
dissolved
,
a
handful
or
two
of
Mushrooms
,
some
Chestnuts
,
and
Pistaches
;
when
your
Range
is
ready
,
baste
up
your
birds
,
and
dish
them
into
the
middle
of
your
dish
;
then
dish
two
rows
of
your
palats
(
opposite
one
to
another
)
from
your
Chickens
towards
the
dish
brim
;
so
with
your
Sweet-breads
in
two
parcels
crossing
them
;
also
your
Lamb-stones
and
Oysters
,
thwarting
in
two
parcels
opposite
likewise
;
these
eight
parcels
will
cover
your
dish
from
the
fowl
to
the
brim
;
let
your
Bacon
be
garnisht
over
the
whole
;
then
take
your
other
ingredients
in
the
lear
and
garnish
over
your
fowl
,
and
the
rest
with
your
Artichokes
,
marrow
,
Pistaches
,
and
Chestnuts
over
all
;
then
add
a
little
drawn
Butter
,
and
the
juice
of
two
or
three
Lemmons
to
your
lear
and
pour
it
over
all
;
garnish
it
with
Lemmon
and
Bay-leaves
fryed
,
and
send
it
to
the
table
hot
:
this
dish
is
for
your
second
course
.
A
Jelly
for
service
of
several
colours
.
TAke
four
pair
of
Calves
feet
,
a
knuckle
of
Veal
,
a
good
fleshy
Capon
;
and
prepare
those
things
,
as
is
said
in
the
Chrystal
Jelly
;
boyl
them
in
three
gallons
of
fair
water
,
till
six
quarts
be
wasted
;
then
strain
it
into
an
earthen
pan
,
let
it
cool
;
and
being
cold
pare
the
bottom
,
and
take
off
the
fat
on
the
top
also
,
then
dissolve
it
again
into
broth
,
and
divide
it
into
four
equal
parts
,
put
it
into
four
several
pipkins
,
as
will
contain
five
pints
each
pipkin
;
put
in
a
little
saffron
into
one
of
them
;
into
another
Churcenela
beat
with
Album
,
into
another
Turnsole
;
and
the
other
his
own
natural
white
;
also
to
every
pipkin
a
quart
of
white
Wine
,
and
the
juice
of
two
Lemmons
;
then
also
to
the
white
Jelly
,
one
race
of
Ginger
pared
and
sliced
,
and
three
blades
of
large
Mace
;
to
the
red
Jelly
,
two
Nutmegs
,
as
much
in
quantity
of
Cinamon
;
also
as
much
Ginger
to
the
Turnsole
;
put
also
the
same
quantity
,
with
a
few
whole
Cloves
;
then
to
the
amber
or
yellow
colour
,
the
same
spices
and
quantity
,
then
have
eighteen
whites
of
Eggs
,
and
beat
them
with
six
pound
of
double
refined
Sugar
,
beaten
small
and
stirred
together
,
in
a
great
Tray
or
Bason
with
a
Rolling-pin
,
divide
it
into
four
parts
into
the
four
pipkins
,
and
stir
it
to
your
Jelly
,
broth
,
spice
,
and
wine
:
being
well
mixed
together
with
a
little
Musk
and
Ambergrease
:
then
have
new
baggs
,
wash
them
first
in
warm
water
,
and
then
in
cold
,
wring
them
dry
,
and
being
ready
strung
with
pack-thread
,
and
sticks
,
hang
them
on
a
spit
by
the
fire
,
from
any
dust
,
and
set
new
earthen
pans
under
them
,
being
well
seasoned
with
boyling
liquor
:
Then
again
set
on
your
Jelly
on
a
fine
Charcoal
fire
,
and
let
it
stew
softly
the
space
of
an
hour
,
or
almost
,
then
make
it
boyl
up
a
little
and
take
it
off
:
being
somewhat
cold
,
run
it
through
the
bag
twice
or
thrice
,
or
but
once
if
it
be
very
clear
:
into
the
bags
of
colours
put
in
a
sprig
of
Rosemary
,
keep
it
for
your
use
in
those
pans
,
dish
it
as
you
see
good
,
or
cast
it
into
what
mould
you
please
:
As
for
example
,
these
,
Scollop
shells
,
Cockle
shells
,
Egg
shells
,
half
Lemon
or
Lemonpeel
Wilks
,
or
Winkle
shells
Muscle
shells
,
or
moulded
out
of
a
Butter
squirt
:
or
serve
it
on
a
great
dish
and
plate
,
one
quarter
of
white
,
another
of
red
,
another
of
yellow
,
the
fourth
of
another
colour
,
and
about
the
sides
of
the
dish
Oranges
in
in
quarters
of
Jelly
in
the
middle
a
whole
Lemmon
full
of
Jelly
finely
carved
,
or
cast
out
of
a
Wooden
or
Tin
mould
,
or
run
it
into
little
round
glasses
,
four
or
five
in
a
dish
,
on
silver
trencher
plates
,
or
glass
trencher
plates
.
To
bake
Apricocks
green
.
TAke
young
green
Apricocks
,
so
tender
that
you
may
thrust
a
pin
through
the
stone
,
scald
and
scrape
the
outside
,
oft
putting
them
in
water
as
you
peel
them
till
your
Tart
be
ready
,
then
dry
and
fill
the
Tart
with
them
,
and
lay
on
good
store
of
fine
Sugar
,
close
it
,
and
bake
it
,
scrape
on
Sugar
,
and
serve
it
up
:
before
you
close
it
,
cut
your
lid
in
branches
,
or
works
,
that
it
may
look
somewhat
open
,
and
it
will
look
the
greener
.
To
make
an
Oatmeal
Pudding
.
STeep
Oatmeal
in
warm
Milk
three
or
four
hours
,
then
strain
some
blood
into
it
of
fish
or
flesh
,
mix
it
with
Cream
,
and
add
to
it
suet
minced
small
,
sweet
herbs
chopped
fine
,
as
Tyme
,
Parslee
,
Spinnage
,
Succory
,
Endive
,
Strawberry-leaves
,
Violer-leaves
,
Pepper
,
Cloves
,
Mace
,
fat
Beef
suet
,
and
four
Eggs
,
mingle
all
together
,
and
so
bake
it
.
To
make
an
Oatmeal
Pudding
boyled
.
TAke
the
biggest
Oatmeal
,
mince
what
herbs
you
like
best
and
mix
with
it
,
season
it
with
Pepper
and
Salt
;
tye
it
strait
in
a
bag
;
and
when
it
is
boyled
,
butter
it
and
send
it
up
.
Oatmeal
Puddings
,
otherwise
of
fish
or
flesh
blood
.
TAke
a
quart
of
whole
Oatmeal
,
steep
it
in
warm
Milk
over
night
,
and
then
drain
the
groats
from
it
,
boyl
them
in
a
quart
or
three
pints
of
good
Cream
;
then
the
Oatmeal
being
boyled
and
cold
have
Tyme
,
Penny-royal
,
Parslee
,
Spinnage
,
Savory
,
Endive
,
Marjoram
,
Sorrel
,
Succory
,
and
Strawberry-leaves
,
of
each
a
little
quantity
,
chop
them
fine
and
put
them
to
the
Oatmeal
,
with
some
Fennel-seeds
,
Pepper
,
Cloves
,
Mace
,
and
Salt
,
boyl
it
in
a
Napkin
,
or
bake
it
in
a
Dish
,
Pie
,
or
Guts
;
sometimes
of
the
former
Pudding
you
may
leave
out
some
of
the
herbs
,
and
add
these
,
Pennyroyal
,
Savory
,
Leeks
,
a
good
bigg
Onion
,
Sage
,
Ginger
,
Nutmeg
,
Pepper
,
Salt
,
either
for
fish
or
flesh
dayes
,
with
Butter
or
Beef-suet
,
boyled
,
or
baked
in
Dish
,
Napkin
,
or
Pie
.
To
make
white
Puddings
an
excellent
way
.
AFter
the
Hoggs
humbles
are
tender
boyled
,
take
some
of
the
Lights
with
the
Heart
,
and
all
the
flesh
about
them
,
picking
from
them
all
the
sinewy
skins
,
then
chop
the
meat
as
small
as
you
can
;
and
put
to
it
a
little
of
the
Liver
very
finely
searsed
,
some
grated
Nutmeg
,
four
or
five
yolks
of
Eggs
,
a
pint
of
very
good
Cream
,
two
or
three
spoonfuls
of
Sack
,
Sugar
,
Cloves
,
Mace
,
Nutmeg
,
Cinamon
,
Carraway-seed
,
a
little
Rose-water
,
good
store
of
Hoggs
fat
,
and
some
Salt
,
roll
it
in
rolls
,
two
hours
before
you
go
to
fill
them
in
the
Guts
,
and
lay
the
Guts
in
steep
in
Rose-water
till
you
fill
them
.
To
make
an
Italian
Pudding
.
TAke
a
fine
Manchet
and
cut
it
in
square
pieces
like
Dice
,
then
put
to
it
half
a
pound
of
Beef-suet
minced
small
,
Raisins
of
the
sun
,
Cloves
,
Mace
,
minced
Dates
,
Sugar
,
Marrow
,
Rose-water
,
Eggs
and
Cream
,
mingle
all
these
together
;
put
them
in
a
buttered
dish
,
in
less
then
an
hour
it
will
be
baked
;
when
it
s
enough
,
scrape
on
Sugar
and
send
it
up
.
To
make
Metheglin
.
TAke
all
sorts
of
herbs
,
that
are
good
and
wholesome
,
as
Balm
,
Mint
,
Rosemary
,
Fennel
,
Angelica
,
wild
Tyme
,
Hyssop
,
Burnet
,
Agrimony
,
and
such
other
field
herbs
;
half
a
handful
of
each
,
boyl
and
strain
them
,
and
let
the
liquor
stand
untill
the
next
day
,
being
setled
,
take
two
gallons
and
half
of
Hony
,
let
it
boyl
an
hour
,
and
in
the
boyling
scum
it
very
clean
,
set
it
a
cooling
as
you
do
beer
,
and
when
it
is
cold
,
take
very
good
Barm
,
and
put
it
into
the
bottom
of
the
Tub
,
by
a
little
and
little
as
to
Beer
,
keep
back
the
thick
settling
that
lyeth
in
the
bottom
of
the
vessel
it
is
cooled
in
:
when
it
is
all
put
together
,
cover
it
with
a
cloth
,
and
let
it
work
very
near
three
dayes
;
then
when
you
mean
to
put
it
up
,
skim
of
all
the
Barm
clean
,
and
put
it
up
into
a
vessel
;
but
you
must
not
stop
it
very
close
in
three
or
four
dayes
,
but
let
it
have
some
vent
to
work
;
when
it
is
close
stopped
,
you
must
look
often
to
it
;
and
have
a
pegg
on
the
top
to
give
it
vent
;
when
you
hear
it
make
a
noise
as
it
will
do
,
or
else
it
will
break
the
vessel
,
sometimes
make
a
bagg
and
put
in
good
store
of
sliced
Ginger
,
some
Cloves
,
and
Cinamon
,
boyled
,
or
not
.
How
to
make
Ipocras
.
TAke
of
Grains
half
a
dram
,
take
of
Cinamon
four
ounces
,
of
Ginger
two
ounces
,
of
Nutmeg
half
an
ounce
,
of
Cloves
,
Mace
,
of
each
a
quarter
of
an
ounce
;
bruise
all
these
well
in
a
Morter
,
and
infuse
them
in
a
gallon
of
white
Wine
,
four
or
five
dayes
,
the
vessel
being
close
stopt
,
then
put
to
it
a
pound
and
half
of
Sugar
,
when
the
Sugar
is
dissolved
,
put
to
it
half
a
pint
of
Rose-water
,
and
as
much
Milk
,
let
it
stand
a
night
,
and
then
let
it
run
through
an
Ipocras
bag
;
then
may
you
put
it
in
a
fine
new
Runlet
if
you
purpose
to
keep
it
;
or
if
you
spend
it
presently
,
you
may
put
it
into
certain
pots
for
the
present
.
To
Jelly
Lobsters
,
Crawfish
,
or
Prawnes
.
TAke
a
Tench
and
split
him
from
the
head
to
the
tail
,
taking
out
the
gills
,
and
wash
him
in
four
or
five
waters
very
clean
from
the
blood
;
set
as
much
water
on
,
as
will
conveniently
cover
him
,
in
a
broad
pan
,
pressing
him
down
with
a
dish
or
plate
:
let
your
liquor
be
seasoned
with
Salt
,
Wine-Vinegar
,
Cloves
,
Mace
,
Ginger
,
quartered
Nutmeg
,
five
or
six
Bay-leaves
,
a
faggot
of
sweet
herbs
bound
up
together
(
observe
to
let
your
liquor
boyl
with
the
forementioned
ingredients
,
before
you
put
in
your
Tench
)
it
being
boyled
take
it
up
,
and
wash
off
all
the
loose
scales
;
then
strain
the
liquor
through
your
Jelly
bag
;
and
put
to
it
a
piece
of
Izing-glass
,
being
first
washt
and
steept
for
that
purpose
;
boyl
it
very
cleanly
and
run
it
through
a
Jelly
bag
again
;
then
having
your
shell
fish
,
lay
them
in
a
clean
dish
,
the
Lobsters
being
cut
in
slices
,
and
the
Crawfish
,
Prawnes
and
Shrimps
whole
,
run
this
Jelly
over
them
;
you
may
make
this
Jelly
of
divers
colours
to
garnish
your
dish
.
To
Stew
Crabs
.
YOur
Crabs
being
boyled
,
take
the
meat
out
of
the
bodies
or
ba●…els
,
and
save
the
great
claws
and
the
small
leggs
whole
to
garnish
your
dish
;
strain
the
meat
with
some
Claret
wine
,
grated
Bread
,
wine-Vinegar
,
Nutmeg
,
Salt
,
and
a
piece
of
Butter
;
stew
them
together
a
quarter
of
an
hour
,
on
a
soft
fire
in
a
Pipkin
;
and
being
stewed
almost
dry
,
put
in
some
drawn
Butter
,
the
yolk
of
an
Egg
,
a
grated
Nutmeg
;
with
juice
of
Oranges
beat
up
thick
;
then
dish
the
legs
round
about
them
;
put
the
meat
into
the
shells
and
serve
them
.
To
force
Crabs
.
TAke
so
many
Crabs
as
you
please
,
take
the
meat
out
of
the
claws
,
and
mix
it
with
the
meat
of
the
body
,
the
skin
and
strings
thereof
pick
out
;
then
take
some
Pine-apples
,
Pistaches
,
and
Artichokes
bottoms
minced
with
the
body
of
an
Eele
half
boyled
but
not
very
small
,
with
the
meat
of
the
claws
before
you
mix
it
,
as
also
a
handful
of
Oysters
;
put
to
it
a
little
grated
Manchet
,
Nutmeg
,
Cinamon
,
Ginger
,
and
Salt
,
with
a
Lemmon
cut
in
dice
,
with
the
yolks
of
two
or
three
raw
Eggs
,
and
a
quarter
of
a
pound
of
Butter
in
small
bits
;
make
up
this
into
a
reasonable
stiff
force
meat
,
and
force
your
shells
,
make
the
rest
into
small
balls
;
and
put
them
into
a
deep
tin
dish
,
and
bake
them
gently
in
an
Oven
;
let
your
meat
in
your
shells
be
a
very
tender
meat
;
when
they
come
out
of
the
Oven
,
add
to
them
some
drawn
Butter
,
and
the
juice
of
Oranges
and
Lemmons
,
dish
them
with
your
forced
balls
round
about
them
,
stick
them
full
of
picked
sprigs
of
Paste
about
four
inches
long
,
and
stick
upon
your
sprigs
fryed
Oysters
,
so
send
them
for
second
course
.
To
make
water
Leach
.
TAke
a
pound
of
sweet
Almonds
,
blanch
them
in
blood-warm
water
,
and
throw
them
into
cold
water
;
beat
them
in
a
Morter
with
rose-water
,
and
when
they
are
beaten
to
an
Almond
Paste
;
put
a
pint
of
Rose-water
more
to
them
,
and
a
pottle
of
fair
spring
water
;
and
about
a
quart
or
more
of
Renish
wine
;
set
these
together
in
a
skillet
on
a
heap
of
Charcoals
;
then
add
to
it
about
half
a
pound
of
Isinglass
;
being
before
pulled
to
pieces
and
steeped
in
fair
water
for
the
space
of
two
hours
;
put
to
it
some
whole
Cinamon
,
large
Mace
,
let
it
boyl
about
an
hour
keeping
it
stirring
,
then
strain
it
into
a
bason
through
a
piece
of
Tiffanie
;
season
it
with
Sugar
,
Rose-water
;
and
a
little
oyl
of
Cinamon
,
Nutmeg
,
Cloves
and
Mace
,
with
a
grain
of
Musk
tyed
up
,
then
set
it
on
the
fire
again
;
you
may
take
out
some
in
a
saucer
to
try
its
strength
;
if
it
be
too
strong
,
you
must
add
Renish
wine
,
if
too
weak
,
boyl
it
longer
with
Isinglass
;
you
may
add
also
some
juice
of
Lemmons
;
strain
it
again
when
it
is
boyled
enough
,
run
it
into
what
colours
you
please
.
To
make
a
boyled
Pudding
.
TAke
two
grated
penny
loaves
,
and
as
much
floure
dried
in
an
oven
,
season
it
with
Cinamon
,
Cloves
,
Mace
,
Nutmeg
and
Salt
;
put
to
it
four
Eggs
,
casting
away
two
of
the
whites
;
temper
it
with
sweet
cream
;
put
to
it
a
handful
or
two
of
Raisins
,
as
many
Currans
,
with
about
half
a
pound
of
Beef
suet
minced
very
small
;
let
it
not
be
so
thin
,
that
the
Raisins
and
Currans
fall
to
the
bottom
;
so
wash
over
a
double
cloth
with
Butter
,
and
put
it
into
a
bason
or
skillet
;
gather
it
together
and
tye
it
close
,
only
give
it
a
little
liberty
to
rise
,
let
your
water
boyl
before
you
put
it
in
.
Another
way
.
TAke
a
pint
and
half
of
Cream
;
and
boyl
it
up
with
some
beaten
Cinamon
and
Nutmeg
;
and
when
it
is
cold
,
beat
to
it
six
Eggs
casting
away
the
whites
of
three
,
season
it
with
sugar
,
rose-water
and
salt
;
then
cut
two
penny
loaves
in
sippets
,
and
butter
over
a
cloth
as
before
,
and
put
it
in
a
bason
,
spread
the
sippets
all
over
the
bottom
of
your
bason
,
as
also
the
sides
,
that
the
cloth
may
not
be
perceived
:
then
strow
on
a
handful
of
minced
Marrow
and
Dates
not
very
small
;
then
pour
a
ladleful
of
Cream
or
two
all
over
:
and
lay
it
over
with
sippets
again
,
then
strow
a
handful
of
Marrow
and
Dates
as
before
,
so
do
untill
all
your
Cream
and
Eggs
is
in
:
then
lay
it
all
over
with
sippets
on
the
top
,
and
wash
them
well
over
with
Butter
:
so
gather
up
your
cloth
and
bind
it
,
when
your
pot
boyls
put
him
in
.
A
baked
Pudding
after
the
Italian
fashion
,
corrected
.
TAke
a
penny
white
loaf
or
two
,
and
cut
it
in
the
manner
of
dice
:
put
to
it
half
a
pound
of
Beef
suet
minced
small
,
half
a
pound
of
Raisins
of
the
sun
stoned
,
a
little
sugar
,
six
sliced
Dates
,
a
grain
of
Musk
,
the
Marrow
of
two
bones
,
season
it
with
Cloves
,
Mace
,
Nutmeg
,
salt
and
Rose-water
,
then
beat
three
Eggs
with
about
half
a
pint
of
Cream
,
and
put
it
to
your
bread
and
other
ingredients
,
and
stir
it
together
softly
that
you
break
not
the
bread
,
nor
Marrow
:
then
slice
some
thin
pieces
of
Apple
into
the
bottom
of
your
dish
,
that
you
bake
it
in
,
and
put
your
Pudding
thereon
:
bake
it
in
an
oven
not
so
hot
as
for
Manchet
:
when
it
s
enough
,
stick
it
with
Cittern
and
strow
it
with
Sugar
.
To
blanch
Manchet
in
a
frying-Pan
.
TAke
twelve
Eggs
,
casting
by
the
whites
of
six
,
beat
them
in
three
quarters
of
a
pint
of
Cream
:
put
to
it
almost
a
penny
Manchet
grated
,
a
little
Sugar
,
Cloves
,
Mace
,
Nutmeg
,
and
a
little
Rose-water
,
beat
all
these
together
,
and
fry
it
in
sweet
Butter
,
as
you
fry
a
Tansie
;
when
it
is
fryed
,
wash
it
over
with
a
little
Sack
and
the
juice
of
a
Lemmon
,
then
turn
it
out
on
a
Plate
,
dish
it
,
scrape
on
Sugar
and
send
it
up
.
Another
way
.
GRate
four
Manchets
and
put
them
in
a
dish
with
six
Eggs
,
two
quarts
of
Cream
,
Cloves
,
Mace
,
Rose-water
,
Salt
,
Sugar
,
with
a
handful
or
two
of
Currans
,
and
a
pound
of
Beef
suet
minced
with
a
handful
of
Dates
sliced
,
all
manner
of
good
sweet
herbs
minced
and
stamped
with
a
handfull
of
spinage
,
strain
out
the
juice
of
them
,
add
thereunto
Cinamon
and
Nutmeg
,
beat
all
these
together
,
put
Butter
in
your
dish
with
sippets
thereon
,
so
put
your
Pudding
therein
and
bake
it
.
To
boyl
Pigeons
the
French
Fashion
.
TAke
your
Pigeons
,
set
,
and
lard
them
,
put
them
into
a
Pipkin
with
so
much
strong
broth
as
will
cover
them
,
when
they
are
scummed
,
put
to
them
a
faggot
of
sweet
herbs
,
some
large
Mace
,
a
handful
of
Capers
,
and
Raisins
of
the
sun
shred
small
,
six
quartered
Dates
,
a
piece
of
Butter
,
with
the
yolks
of
three
hard
Eggs
minced
with
a
handful
of
Grapes
or
Barberries
,
then
beat
two
yolks
of
raw
Eggs
,
with
Verjuice
and
some
of
your
broth
,
a
ladle
of
drawn
Butter
and
a
grated
Nutmeg
:
so
dish
it
on
sippets
,
and
lay
it
round
with
slices
of
Bacon
.
To
boyl
Mullet
,
or
Pike
with
Oysters
.
TAke
a
fair
Mullet
or
Pike
,
truss
it
round
and
set
on
a
pan
of
water
,
strow
into
it
a
handful
of
Salt
,
and
a
handful
of
sweet
herbs
,
make
your
water
boyl
,
tye
your
Mullet
or
Pike
in
a
fair
cloth
,
and
put
him
in
your
boyling
liquor
,
with
a
pint
of
white
wine
Vinegar
,
let
your
fish
boyl
leasurely
untill
it
swim
,
take
the
rivet
and
a
pint
of
Oysters
,
with
their
liquor
and
a
little
White
wine
,
three
or
four
blades
of
Mace
,
and
a
little
gross
Pepper
;
boyl
all
these
by
themselves
,
when
they
are
enough
,
strain
the
yolks
of
three
or
four
Eggs
with
half
a
pint
of
Sack
;
add
to
it
a
ladleful
of
drawn
Butter
,
then
dish
up
your
fish
on
sippets
,
pour
on
your
broth
and
Oysters
all
over
,
you
may
add
roasted
Chesnuts
and
Pistaches
so
garnish
it
over
with
fryed
Oysters
;
stick
it
with
Toasts
and
Bay-leaves
;
and
strow
all
over
your
dish
hard
Eggs
minced
.
To
boyl
Carps
an
honourable
way
.
TAke
two
live
Carps
,
or
as
many
as
you
intend
to
boyl
,
knock
them
on
the
head
,
open
them
in
the
bellies
and
draw
them
clean
;
take
heed
you
break
not
the
gall
,
wash
out
the
blood
with
a
little
Claret
wine
and
save
it
;
salt
them
well
on
the
bellies
;
and
save
the
scales
,
as
whole
as
you
can
on
them
;
set
on
your
pan
with
fair
water
,
and
about
a
quart
of
Vinegar
,
a
faggot
or
two
of
sweet
herbs
;
half
a
dozen
cloves
of
Garlick
,
sliced
Ginger
,
large
Mace
,
and
quartered
Nutmegs
,
and
a
handful
and
half
of
Salt
,
with
a
Lemmon
or
two
cut
in
slices
;
when
your
pan
boyls
,
put
in
your
Carps
upon
your
false
bottom
,
and
whilst
they
boyl
,
make
your
sawce
after
this
manner
:
take
the
body
of
a
Crab
or
two
,
and
put
it
into
a
deep
dish
,
put
to
it
the
blood
of
your
Carp
and
Claret
wine
(
before
named
)
with
two
or
three
Anchoves
,
a
little
Tyme
and
Fennel
minced
exceeding
small
,
some
Oyster-liquor
,
Vinegar
and
Salt
,
and
half
a
dozen
Oysters
minced
;
let
this
stew
up
all
together
,
and
be
ready
with
your
Carp
;
if
it
be
thick
,
you
may
add
Claret
wine
,
or
gravie
if
none
be
offended
,
when
it
is
enough
,
grate
a
Nutmeg
into
it
,
and
beat
it
up
with
the
yolk
of
an
Egg
,
and
a
little
drawn
Butter
,
and
put
it
into
half
a
dozen
large
Sawcers
;
it
ought
to
be
but
little
thinner
then
Mustard
;
then
take
,
up
your
Carps
being
quick
boyled
,
and
dish
them
on
a
large
Dish
and
Plate
,
garnish
the
brims
thereof
and
underneath
with
Fennel
,
Flowers
,
or
Orange
peel
minced
,
garnish
your
Carps
with
Oysters
fryed
up
in
Eggs
,
and
put
your
Sawcers
on
your
dish
round
your
Carps
,
and
serve
it
up
.
Another
way
to
boyl
a
dish
of
great
Flownders
.
WHen
your
Flownders
are
drawn
,
scorch
them
on
the
black
side
very
thick
,
and
put
them
into
a
great
Dish
,
pour
on
Vinegar
,
and
strow
them
over
with
a
handful
of
Salt
,
and
when
your
pan
boyls
seasoned
as
before
,
lay
in
your
Flownders
on
your
false
bottom
with
their
white
sides
downwards
;
they
will
be
boyled
with
about
a
dozen
walms
;
take
them
up
,
dish
them
in
a
large
dish
on
sippets
,
with
the
black
side
upwards
,
and
pour
on
drawn
Butter
all
over
them
,
grating
on
a
Nutmeg
,
and
scruise
in
a
Lemmon
or
two
,
so
garnish
it
with
Lemmon
and
send
it
up
.
To
make
a
Hash
of
Partridges
or
Capons
.
TAke
twelve
Partridges
and
rost
them
,
and
being
cold
mince
them
very
fine
,
the
brawns
and
wings
,
and
leave
the
leggs
and
rumps
whole
,
(
to
be
carbonadoed
)
then
put
some
strong
Mutton
broth
to
them
or
good
Mutton
gravie
,
grated
Nutmeg
,
a
great
Onion
or
two
,
some
Pistaches
,
Chesnuts
and
Salt
,
then
stew
them
in
a
large
earthen
Pipkin
,
or
Sawce-pan
,
stew
the
rumps
and
leggs
by
themselves
in
strong
broth
in
another
Pipkin
,
then
have
a
fine
clean
dish
,
then
take
some
light
French
bread
chipt
,
and
cover
the
bottom
of
your
dish
,
and
when
you
go
to
dish
your
Hash
,
steep
the
bread
with
some
Mutton
broth
,
or
good
Mutton
gravie
;
then
pour
the
Hash
on
the
steeped
bread
,
lay
the
leggs
and
the
rumps
on
the
Hash
,
with
some
fryed
Oysters
,
Pistaches
,
Chesnuts
,
sliced
Lemmon
,
and
Lemmon-peel
,
yolks
of
Eggs
strained
with
the
juice
of
Orange
,
and
beaten
Butter
beat
together
,
and
run
over
all
;
garnish
your
dish
with
carved
Oranges
,
Lemmons
,
fryed
Oysters
,
Chesnuts
and
Pistaches
;
thus
you
may
Hash
any
kind
of
fowl
,
whether
water
or
land
.
A
rare
Friggasy
.
TAke
six
Pigeons
,
and
as
many
Chicken-peepers
,
being
clean
drawed
,
scald
and
truss
them
,
head
and
all
on
,
then
set
them
,
and
have
some
Lambstones
and
sweet
breads
blanched
,
parboyled
,
and
sliced
,
fry
most
of
the
sweet-breads
floured
,
have
also
some
Sparragrass
ready
;
cut
off
the
tops
an
inch
long
;
the
yolks
of
two
hard
eggs
,
Pistaches
,
the
Marrow
of
six
Marrow-bones
,
half
the
Marrow
fryed
green
,
and
white
batter
,
let
it
be
kept
warm
till
it
be
almost
dinner
time
,
then
have
a
clean
frying-pan
,
and
fry
the
fowl
with
sweet
Butter
;
being
finely
fryed
,
put
out
the
Butter
,
and
put
to
them
some
roast
Mutton-Gravie
,
some
large
fryed
Oysters
,
and
some
Salt
;
then
put
in
the
hard
yolks
of
eggs
,
and
the
rest
of
the
sweet-breads
that
are
not
fryed
,
the
Pistaches
,
Sparragrass
,
and
half
the
Marrow
,
then
stew
them
well
in
the
frying-pan
,
with
some
grated
Nutmeg
,
Pepper
,
(
a
Clove
or
two
of
Garlick
if
you
please
)
a
little
White-wine
,
and
let
them
be
well
stewed
;
then
have
ten
yolks
of
eggs
dissolved
in
a
dish
,
with
Grape-Verjuice
,
or
Wine-Vinegar
,
and
a
little
beaten
Mace
,
and
put
it
to
the
Friggasy
;
then
have
some
slices
of
light
bread
in
a
fair
large
dish
set
on
coals
,
with
some
good
Mutton-Gravie
,
then
give
the
Friggasy
two
or
three
walms
on
the
fire
,
and
pour
it
upon
the
sops
in
your
dish
;
garnish
it
with
fryed
sweet-breads
,
fryed
Oysters
,
fryed
Marrow
,
fryed
Pistaches
,
sliced
Almonds
,
and
the
juice
of
two
or
three
Lemmons
.
To
make
a
Bisk
of
Carps
and
other
several
fish
.
MAke
the
Carbolion
for
the
Bisk
,
of
some
Jacks
or
small
Carps
,
boyled
in
half
White-wine
and
fair
spring-water
,
some
Cloves
,
Salt
,
and
Mace
,
boyl
it
down
to
a
Jelly
,
strain
it
,
and
keep
it
warm
for
to
scald
the
Bisk
;
then
take
four
Carps
,
four
Tenches
,
four
Perches
,
two
Pikes
,
two
Eeles
flayed
and
drawn
,
the
Carps
being
scalded
,
drawn
and
cut
in
quarters
,
the
Tenches
scalded
and
left
whole
,
also
the
Perches
and
the
Pikes
all
finely
scalded
,
cleansed
and
cut
in
twelve
pieces
,
three
of
each
side
,
then
put
them
into
a
large
stew-pan
,
with
three
quarts
of
Claret-wine
,
an
ounce
of
large
Mace
,
a
quarter
of
an
ounce
of
Cloves
,
half
an
ounce
of
Pepper
,
a
quarter
of
an
ounce
of
Ginger
pared
and
sliced
,
sweet
herbs
chopped
small
,
as
stripped
Time
,
Savoury
,
sweet
Marjoram
,
Parslee
,
Rosemary
,
three
or
four
Bay-leaves
,
Salt
Chesnuts
,
Pistaches
,
five
or
six
great
Onions
;
and
stew
all
together
on
a
quick
fire
:
Then
stew
a
pottle
of
Oysters
,
the
greatest
you
can
get
,
parboyl
them
in
their
own
liquor
,
cleanse
them
from
the
dregs
,
and
wash
them
in
warm
water
from
the
grounds
and
shells
:
put
them
into
a
Pipkin
with
three
or
four
great
Onions
pilled
:
then
take
large
Mace
,
&
a
little
of
their
own
liquor
,
or
a
little
Wine-Vinegar
or
White
wine
:
next
take
twelve
Flownders
,
being
drawn
and
cleansed
from
the
guts
,
fry
them
in
clarrified
Butter
,
with
an
hundred
of
large
Smelts
;
being
fryed
,
stew
them
in
a
stew-pan
,
with
some
Claret
wine
,
grated
Nutmeg
,
sliced
Orange
,
Butter
and
salt
:
then
have
an
hundred
of
Prawnes
boyled
,
picked
and
buttered
,
or
fryed
:
next
bottoms
of
Artichokes
,
boyled
,
blanched
,
and
put
in
beaten
Butter
,
grated
Nutmeg
,
salt
,
White-wine
,
Skirrets
and
Sparragrass
,
in
the
aforesaid
sauce
;
then
mince
a
Pike
and
an
Eele
,
cleanse
them
,
and
season
them
with
Cloves
,
Mace
,
Pepper
,
salt
,
some
sweet
herbs
minced
,
some
Pistaches
,
Barberries
,
Grapes
,
or
Goos-berries
,
some
grated
Manchet
and
yolks
of
raw
eggs
:
mingle
all
the
aforesaid
things
together
,
and
make
it
into
balls
,
or
force
some
Cabbage-Lettice
,
and
bake
the
balls
in
an
Oven
:
being
baked
,
stick
them
with
Pine-apple
seeds
,
and
Pistaches
,
as
also
the
Lettice
:
then
all
the
aforesaid
things
being
made
ready
,
have
a
clean
large
dish
,
with
large
sops
of
French
bread
,
lay
the
Carps
on
them
,
and
between
them
,
some
Tench
,
Perch
,
Pike
and
Eele
,
and
the
stewed
Oysters
all
over
the
other
Fish
:
then
the
fryed
Smelts
and
Flownders
over
the
Oysters
;
then
the
balls
,
and
Lettice
,
stuck
with
Pistaches
,
the
Artichokes
,
Skirrets
,
Sparragrass
,
buttered
Prawnes
,
yolks
of
hard
eggs
,
large
Mace
,
fryed
Smelts
,
Grapes
,
sliced
Lemmon
,
Oranges
,
red
Beets
or
Pomgranats
:
broth
it
with
the
lear
that
was
made
for
it
,
and
run
it
over
with
beaten
Butter
.
To
dress
eggs
in
the
Spanish
fashion
.
TAke
twenty
eggs
fresh
and
new
,
and
strain
them
with
a
quarter
of
a
pinte
of
Sack
,
Claret
,
or
White-wine
,
a
quartern
of
Sugar
,
some
grated
Nutmeg
,
and
Salt
,
beat
them
together
with
the
juice
of
an
Orange
,
and
put
to
them
a
little
Musk
,
or
none
;
set
them
over
the
fire
,
and
stir
them
continually
,
till
they
be
a
little
thick
,
but
not
too
much
;
serve
them
,
with
scraping
Sugar
,
being
put
in
a
clean
warm
dish
,
on
fine
toasts
of
Manchet
,
soaked
in
juice
of
Orange
,
or
Sugar
,
or
in
Claret
,
sugar
,
or
White-wine
,
and
shake
the
eggs
with
Orange
Comfits
,
or
Muskadines
,
Red
and
White
.
To
dress
eggs
in
the
Portugal
fashion
.
STrain
the
yolks
of
twenty
eggs
,
and
beat
them
very
well
in
a
dish
,
put
to
them
some
Musk
and
Rose-water
,
made
of
fine
sugar
,
boyled
thick
in
a
clean
skillet
,
put
in
the
eggs
and
stew
them
on
a
soft
fire
;
being
finely
stewed
,
dish
them
on
a
French
plate
,
in
a
clean
dish
,
scrape
on
sugar
,
and
trim
the
dish
with
your
finger
.
Other
wayes
,
take
twenty
yolks
of
eggs
,
or
as
many
whites
,
put
them
severally
into
two
dishes
;
take
out
the
Cocks-treads
,
and
beat
them
severally
for
the
space
of
an
hour
,
then
have
a
sirrup
made
in
two
several
skillets
,
with
half
a
pound
a
piece
of
double
refined
sugar
,
and
a
little
Musk
,
and
Amber-grease
,
bound
up
close
in
a
fine
rag
;
set
them
a
stewing
on
a
soft
fire
till
they
are
enough
on
both
sides
;
then
dish
them
on
a
plate
,
and
shake
them
with
preserved
Pistaches
,
Muskadines
,
white
and
red
;
and
green
Citron
sliced
;
put
into
the
whites
the
juice
of
Spinnage
to
make
them
green
.
To
dress
eggs
called
in
French
A
la
Hugenotte
or
the
Protestant
way
.
BReak
twenty
eggs
,
beat
them
together
,
and
put
to
them
the
pure
Gravie
of
a
leg
of
Mutton
,
or
the
Gravie
of
roast
Beef
,
stir
and
beat
them
well
together
,
over
a
Chaffin-dish
of
coals
,
with
a
little
salt
:
add
to
them
also
juice
of
Orange
and
Lemmon
,
or
grape
Verjuice
,
then
put
in
some
Mushrooms
well
boyled
and
seasoned
;
Observe
,
as
soon
as
your
eggs
be
well
mixed
with
the
Gravie
and
other
Ingredients
,
then
take
them
off
the
fire
,
keeping
them
covered
awhile
,
then
serve
them
with
grated
Nutmeg
over
them
.
To
dress
eggs
in
fashion
of
a
Tansey
.
TAke
twenty
yolks
of
eggs
,
and
strain
them
on
flesh-dayes
,
with
about
half
a
pinte
of
Gravie
;
on
fish-dayes
with
Cream
and
Milk
;
and
salt
and
four
Makeroons
small
grated
,
as
much
Bisket
,
some
Rose
water
,
a
little
Sack
or
Claret
,
and
a
quarter
of
a
pound
of
sugar
,
put
these
things
to
them
,
with
a
piece
of
Butter
as
big
as
a
Walnut
,
and
set
them
on
a
Chaffin-dish
,
with
some
preserved
Citron
,
or
Lemmon
grated
,
or
cut
in
small
pieces
,
or
little
bits
,
and
some
pounded
Pistaches
,
being
well
buttered
,
dish
it
on
a
plate
,
and
brown
it
with
a
hot
fire-shovell
;
strow
on
fine
Sugar
,
and
stick
it
with
preserved
Lemmon-pill
in
thin
slices
.
To
dress
Poach
Eggs.
TAke
a
dozen
of
new
laid
eggs
,
and
the
meat
of
four
or
five
Partridges
or
any
roast
Poultry
,
mince
it
as
small
as
you
can
,
and
season
it
with
a
few
beaten
Cloves
,
Mace
,
and
Nutmeg
;
put
them
into
a
dish
,
with
a
ladleful
or
two
of
pure
Mutton
Gravie
,
and
two
or
three
Anchovies
dissolved
;
then
set
it
a
stewing
on
a
Chaffin-dish
of
coals
,
being
half
stewed
,
as
it
boyls
,
put
in
the
eggs
one
by
one
,
and
as
you
break
them
,
put
by
most
of
the
whites
,
and
with
one
end
of
your
egg-shell
,
put
in
the
yolks
round
in
order
,
amongst
the
meat
;
let
them
stew
till
the
eggs
be
enough
,
then
put
in
a
little
grated
Nutmeg
,
and
the
juice
of
two
Oranges
,
put
not
in
the
seeds
,
wipe
your
dish
,
garnish
it
with
four
or
five
whole
Onions
,
boyled
and
broyled
.
To
butter
Eggs
upon
Toasts
.
TAke
twenty
eggs
,
beat
them
in
a
dish
with
some
salt
,
and
put
Butter
to
them
;
then
have
two
large
rolls
or
fine
Manchets
,
cut
them
in
toasts
,
and
toast
them
against
the
fire
,
with
a
pound
of
fine
sweet
Butter
,
being
finely
buttered
,
lay
the
toasts
in
a
fair
clean
dish
,
put
the
eggs
on
the
toasts
,
and
garnish
your
dish
with
Pepper
and
Salt
,
other
waies
half
boyl
them
in
the
shells
,
then
butter
them
,
and
serve
them
on
toasts
,
or
toasts
about
them
:
To
these
eggs
,
sometimes
use
Musk
and
Ambergrease
,
and
no
Pepper
.
An
excellent
way
to
Butter
eggs
.
TAke
twenty
yolks
of
new
laid
or
fresh
eggs
;
put
them
into
a
dish
with
as
many
spoonfuls
of
Jelly
,
or
Mutton
Gravie
without
fat
,
put
to
it
a
quarter
of
a
pound
of
Sugar
,
two
ounces
of
preserved
Lemmon-pill
,
either
grated
or
cut
in
thin
slices
,
or
very
little
bits
,
with
some
salt
,
and
four
spoonfuls
of
Rosewater
,
stir
them
together
on
the
coals
,
and
being
buttered
,
dish
them
;
put
some
Musk
on
them
,
with
some
fine
Sugar
;
you
may
eat
these
eggs
cold
,
as
well
as
hot
,
with
a
little
Cinamon
water
,
or
without
.
Other
wayes
,
dress
them
with
Claret
wine
,
Sack
,
or
juice
of
Oranges
,
Nutmeg
,
fine
Sugar
,
and
a
little
Salt
;
beat
them
well
together
in
a
fine
clean
dish
,
with
carved
sippets
and
candid
Pistaches
stuck
in
them
.
To
make
Cheese-cakes
.
FOr
your
Coffins
,
take
half
a
pound
of
floure
,
a
quarter
of
a
pound
of
fine
Sugar
beaten
in
a
morter
,
two
spoonfulls
of
Rose-water
,
three
or
four
yolks
of
eggs
;
make
this
into
a
paste
,
with
cold
butter
,
and
two
or
three
spoonfulls
of
milk
;
roll
it
into
sheets
as
broad
as
Trencher-plates
,
and
cut
them
round
with
a
Jagging-iron
;
then
take
three
pints
of
tender
Cheese
curds
,
made
of
new
milk
,
pressed
exceeding
dry
from
the
whey
;
put
to
them
about
twelve
yolks
of
eggs
,
and
three
whites
,
one
pint
of
thick
Cream
,
a
pound
of
fine
Sugar
,
some
Nutmeg
and
Cinamon
beaten
exceeding
small
,
other
wayes
oyl
of
the
same
;
three
spoonfulls
of
Rose
water
,
and
as
much
or
more
of
Sack
;
bear
all
these
together
,
by
adding
a
pound
of
sweet
Butter
melted
,
and
so
much
grated
Naples
bisket
or
Maccaroons
,
as
will
bring
it
into
such
a
body
,
that
when
you
lay
it
with
your
spoon
on
your
sheets
of
paste
,
it
will
not
so
run
abroad
,
as
to
beat
down
the
sides
;
fill
your
sheets
with
three
or
four
spoonfuls
of
each
,
or
at
your
pleasure
;
raise
them
and
close
them
at
the
corners
,
and
give
them
a
quarter
of
an
hours
baking
in
a
gentle
Oven
,
you
may
infuse
Musk
or
Ambergrease
in
them
if
you
please
;
if
this
be
too
thin
,
so
that
it
will
run
abroad
,
set
it
on
a
heap
of
Charcoals
,
and
harden
it
,
but
alwayes
keep
it
stirring
,
for
it
must
be
cold
before
you
use
it
.
To
make
Dowsets
.
TAke
two
quarts
of
sweet
Cream
,
and
infuse
a
Nutmeg
or
two
cut
in
pieces
,
two
or
three
sticks
of
Cinamon
,
and
blades
of
large
Mace
,
set
it
for
some
time
upon
the
coals
,
but
boyl
not
your
Cream
at
all
;
then
take
fourteen
eggs
,
casting
by
ten
whites
,
and
beat
them
to
your
Cream
blood-warm
,
then
run
it
through
a
strainer
,
and
beat
to
it
about
half
a
pound
and
upwards
of
white
Sugar
,
four
spoonfuls
of
Rose
water
,
if
you
please
a
little
oyl
of
Cinamon
and
Nutmeg
;
you
may
colour
some
of
your
stuff
with
Cowslips
,
Spinnage
,
Violets
,
or
Gilliflowers
,
and
so
have
your
varieties
at
your
feast
;
your
Coffins
are
usually
after
the
manner
of
high
cups
,
about
four
or
five
inches
high
;
some
bake
them
in
little
cups
of
Chainie
,
about
eight
,
ten
,
or
twelve
in
a
dish
is
enough
;
you
may
stick
your
white
ones
with
a
sliced
Citron
,
and
your
coloured
with
sliced
Almonds
,
and
so
serve
them
up
.
How
to
make
a
congealed
meat
,
to
be
eaten
cold
.
TAke
a
Calves
head
and
parboyl
it
,
then
cut
off
all
the
meat
from
the
bones
and
mince
it
small
,
season
it
with
minced
Sage
,
Time
and
other
sweet
herbs
,
and
some
Onion
with
them
,
as
also
beaten
Pepper
,
Cloves
,
Mace
,
Nutmeg
,
Anchovies
,
minced
,
and
a
reasonable
quantity
of
Salt
,
then
take
a
narrow
pot
or
pitcher
something
high
and
small
and
put
in
two
handfuls
of
the
meat
into
the
bottom
of
the
pot
,
then
strow
in
a
little
Bacon
thereon
cut
in
dice
,
then
put
in
two
handfuls
more
,
as
also
mince
Bacon
thereon
,
till
all
the
minced
Calves-head
is
in
the
pot
;
cram
it
in
hard
,
and
stop
the
pot
with
a
cork
and
a
cloth
,
and
let
it
boyl
in
a
pot
up
to
the
neck
,
for
the
space
of
six
or
seven
hours
,
then
take
it
off
,
let
it
stand
till
it
is
cold
,
and
then
break
the
pot
,
and
the
congealed
colour
will
be
fitting
to
be
sent
to
the
Table
whole
,
or
to
be
sliced
forth
for
second
course
;
thus
may
you
do
Calves-feet
,
or
Cow-heels
,
season
it
high
with
minced
herbs
,
Salt
,
spice
and
Bacon
.
How
to
congeal
a
Turkey
or
Capon
.
PArboyl
either
,
and
take
the
flesh
from
the
bones
and
mince
it
,
the
blackest
flesh
by
it self
,
and
the
whitest
by
it self
;
then
take
a
great
Onion
,
a
little
horse-Raddish
,
and
a
little
Time
minced
small
,
season
it
with
this
,
as
also
Mace
,
Nutmeg
,
and
Salt
,
with
a
handful
of
fat
Bacon
cut
smaller
then
Pease
,
and
a
handful
of
Westphalia
Bacon
minced
small
,
mingle
all
these
together
with
your
flesh
,
only
the
white
by
it self
,
and
the
black
in
another
parcell
,
then
put
a
handful
or
more
into
a
Pitcher
or
narrow
Pot
,
as
aforesaid
,
then
put
a
handful
of
the
black
flesh
on
it
,
and
then
the
white
again
,
so
do
till
all
be
rammed
into
the
Pot
,
then
having
a
quart
of
White-wine
and
nine
Anchovies
,
with
two
ounces
of
Izinglass
,
boyled
to
the
consuming
of
half
a
pinte
thereof
,
strain
it
into
the
Pot
to
your
aforesaid
ingredients
,
and
stop
it
close
with
a
cork
and
a
cloth
,
and
boyl
it
in
a
pot
of
water
,
your
Pitcher
standing
up
to
the
neck
,
for
the
space
of
six
hours
,
when
it
is
cold
,
break
your
pot
,
and
it
will
be
in
a
coller
;
you
may
slice
it
,
or
serve
it
whole
in
a
coller
;
if
you
have
three
little
pots
,
you
may
divide
it
in
three
,
and
so
serve
it
in
three
little
collers
at
a
Feast
;
these
kind
of
meats
ought
to
be
seasoned
high
.
How
to
make
small
Pindents
to
fry
for
first
course
.
TAke
one
pinte
of
floure
,
and
as
much
grated
bread
,
eight
eggs
,
cast
away
the
whites
of
five
thereof
,
beat
it
to
a
thick
batter
,
with
Cream
,
Rose-water
and
Sack
,
season
it
with
beaten
Cinamon
,
Ginger
,
Nutmeg
and
Mace
,
put
to
it
a
handful
of
parboyled
Currans
,
and
a
handful
of
minced
Marrow
,
if
not
Beef-suet
,
add
Salt
,
then
let
your
pan
be
hot
with
clarified
Butter
or
sweet
suet
,
then
drop
it
in
by
spoonfuls
,
and
when
they
are
fryed
on
both
sides
,
dish
them
up
on
a
dish
and
plate
,
and
scrape
on
Sugar
;
you
may
add
a
handful
of
Sugar
to
the
batter
.
How
to
make
rich
Pancakes
.
TAke
a
pinte
of
Cream
,
and
half
a
pinte
of
Sack
,
and
the
yolks
of
eighteen
eggs
,
and
half
a
pound
of
Sugar
,
season
it
with
beaten
Cinamon
,
Nutmeg
,
Mace
,
beat
all
these
together
for
a
good
space
,
then
put
in
as
much
floure
as
will
make
it
so
thick
as
it
may
run
thin
over
the
pan
;
let
your
pan
be
hot
,
and
fry
them
with
clarified
Butter
;
this
sort
of
Pancakes
will
not
be
crisp
,
yet
it
is
counted
a
rare
way
amongst
the
Gentry
.
Another
way
to
make
them
crisp
.
TAke
the
said
ingredients
,
only
put
no
Sugar
into
your
batter
,
and
put
in
but
fourteen
eggs
,
cast
away
the
whites
of
nine
;
let
it
be
as
thin
as
it
can
run
,
fry
them
crisp
,
and
strow
Sugar
on
them
when
you
send
them
up
.
How
to
fry
a
leg
,
breast
or
neck
of
Lamb.
BOne
your
Lamb
and
parboyl
it
,
then
slice
it
in
thin
pieces
,
and
take
about
six
yolks
of
eggs
,
put
to
them
Time
,
sweet
Marjoram
,
and
Parsley
minced
small
,
and
a
grated
Nutmeg
,
and
a
little
Mace
beaten
,
add
Salt
,
and
beat
it
all
together
with
your
yolks
;
let
your
pan
be
hot
with
clarified
Butter
,
and
dip
your
slices
of
Lamb
into
your
eggs
and
herbs
,
and
fry
it
softly
,
when
it
is
fryed
enough
on
both
sides
,
put
in
a
little
White-wine
,
Gravie
,
and
strong
Broth
,
beaten
with
the
yolks
of
two
eggs
,
a
sliced
Nutmeg
,
the
juice
of
a
Lemmon
,
and
some
drawn
Butter
,
shake
it
till
it
boyls
in
your
frying-pan
,
and
pour
it
into
your
dish
upon
sippets
;
if
you
love
it
sweet
and
sharp
,
add
to
your
Lear
White-wine
,
Sugar
and
Vinegar
,
instead
of
strong
Broth.
How
to
make
a
green
Friggasy
of
Chickens
.
TAke
four
Chickens
and
boyl
them
almost
enough
,
then
cut
them
in
pieces
,
then
take
a
good
handful
of
Parsley
scalded
green
,
and
mince
it
small
,
and
put
it
into
the
yolks
of
eight
eggs
,
put
to
it
some
minced
Time
and
grated
Nutmeg
,
your
pan
being
hot
with
clarified
Butter
,
dip
in
your
pieces
of
Chickens
into
the
green
batter
,
and
put
them
into
the
frying-pan
▪
and
when
they
are
fryed
gently
on
both
sides
,
put
to
them
a
Lear
of
White-wine
,
beaten
with
three
yolks
of
eggs
,
and
Parsley
boyled
green
,
minced
small
,
with
a
Lemmon
cut
dice
wayes
,
and
a
little
Sugar
and
Vinegar
,
and
keep
them
shaking
in
the
pan
till
they
boyl
;
then
put
them
into
a
dish
,
and
serve
them
up
upon
sippets
;
you
may
add
Goos-berries
or
Grapes
to
them
in
the
Summer
season
,
and
in
the
Winter
Skirrets
or
Potatoes
over
them
.
A
fryed
meat
in
haste
for
the
second
course
.
TAke
a
pinte
of
Curds
made
tender
of
morning
Milk
,
pressed
clean
from
the
Whey
,
put
to
them
one
handful
of
floure
,
six
eggs
,
casting
away
three
whites
,
a
little
Rose-water
,
Sack
,
Cinamon
,
Nutmeg
,
Sugar
,
Salt
,
and
two
Pippins
minced
small
,
beat
this
all
together
into
a
thick
batter
,
so
that
it
may
not
run
abroad
,
if
you
want
wherewith
to
temper
it
,
add
Cream
,
when
they
are
fryed
,
scrape
on
Sugar
and
send
them
up
;
if
this
curd
be
made
with
Sack
,
as
it
may
as
well
as
with
Rennet
,
you
may
make
a
Pudding
with
the
Whey
thereof
thus
.
How
to
make
a
Pudding
with
Whey
.
PUt
into
a
quart
of
Whey
one
pound
of
Butter
,
one
penny
roll
cut
very
thin
in
slices
,
a
stick
or
two
of
Cinamon
,
some
large
Mace
,
and
let
it
boyl
all
together
half
a
quarter
of
an
hour
,
then
cool
it
,
and
beat
to
it
six
eggs
,
cast
away
three
whites
,
you
may
add
Almonds
beaten
,
Dates
cut
in
quarters
,
Marrow
,
Sugar
,
Rose-water
and
salt
butter
;
your
dish
having
a
garnish
about
the
brims
,
it
will
take
a
quarter
of
an
hours
baking
;
when
you
make
Sack
and
Pottage
,
as
is
taught
in
my
first
Book
,
you
may
make
use
of
the
Whey
thereof
,
if
you
make
not
a
Cawdle
with
it
,
as
you
may
do
if
you
please
.
How
to
make
Apple-pyes
to
fry
.
TAke
about
a
dozen
Pippins
,
pare
them
,
cut
them
,
and
almost
cover
them
with
water
,
and
almost
a
pound
of
Sugar
,
let
them
boyl
on
a
gentle
fire
,
close
covered
,
with
a
stick
of
Cinamon
,
minced
Orange
pill
,
a
little
Dill-seed
beaten
,
Rose-water
;
when
this
is
cold
and
stiff
,
make
it
into
a
little
pastie
with
rich
paste
.
How
to
make
a
boyled
meat
,
a
forced
meat
,
a
dish
of
Collops
,
and
a
roast
meat
,
and
a
baked
meat
,
of
a
leg
of
Veal
,
with
some
other
small
ingredients
.
FIrst
,
for
your
boyled
meat
,
take
a
small
knuckle
of
the
said
leg
,
and
about
a
pound
of
good
middling
Bacon
,
take
off
the
rine
and
the
inside
,
and
cover
both
in
a
little
pot
with
strong
Broth
,
when
it
boyls
and
is
scummed
,
put
to
it
two
whole
Onions
,
and
a
good
faggot
of
sweet
herbs
,
a
little
whole
Pepper
and
large
Mace
,
when
it
is
almost
boyled
,
take
an
handful
of
Spinnage
,
as
much
Lettice
and
Parsley
,
and
hack
it
three
or
four
times
over
with
a
knife
,
and
put
it
into
your
Broth
and
Meat
,
add
some
minced
Time
and
sweet
Marjoram
,
let
them
have
a
quarter
of
an
hours
boyling
,
when
it
is
enough
and
seasoned
with
Salt
,
beat
to
it
the
yolks
of
three
eggs
,
and
dish
the
Knuckle
of
Veal
on
sippets
,
and
cut
the
Bacon
round
about
,
and
over
it
then
pour
on
your
broth
and
herbs
on
the
meat
,
garnish
your
dish
with
Lemmon
and
serve
it
up
;
in
the
Winter
time
you
may
make
Barley
broth
of
the
said
Knuckle
,
and
leave
out
the
Bacon
.
Then
split
your
Fillet
of
Veal
down
by
the
bone
,
and
of
the
sinewy
part
make
two
or
three
large
Collops
,
as
broad
and
as
long
as
half
a
sheet
of
white
paper
,
by
beating
of
them
thin
with
a
Cleaver
;
then
cut
two
dishes
of
Collops
very
thin
,
and
hack
them
more
thin
with
the
back
of
a
knife
;
take
half
these
Collops
,
and
fry
them
brown
in
clarified
butter
,
then
put
them
into
a
Pipkin
with
strong
broth
,
Claret-wine
,
Gravie
,
two
Anchovies
,
a
handful
of
Oysters
,
two
Onions
,
a
faggot
of
sweet
herbs
or
Time
minced
,
stew
them
up
together
,
when
they
are
enough
,
add
a
grated
Nutmeg
and
drawn
Butter
,
and
dish
them
up
on
sippets
.
For
the
roast
Olives
,
take
the
other
half
,
the
thin
Collops
being
spread
abroad
,
season
them
with
Cloves
,
Mace
,
Nutmeg
and
Salt
,
then
take
a
good
handful
of
sweet
herbs
,
Parsley
and
Spinnage
,
mingled
together
with
a
piece
of
Beef-suet
,
the
yolks
of
hard
eggs
,
put
to
it
a
handful
of
Currans
,
and
season
it
with
Cloves
,
Mace
,
Nutmeg
beaten
,
Salt
and
a
little
Sugar
,
so
put
the
yolks
of
four
new
eggs
,
and
lay
part
thereof
upon
all
the
Collops
,
and
roll
them
up
close
,
so
spit
them
cross
wayes
on
a
small
spit
,
and
let
them
roast
with
a
dish
under
them
,
having
therein
the
rest
of
the
herbs
,
if
any
left
,
put
a
little
Claret-wine
and
Vinegar
into
the
said
dish
,
when
your
Olives
are
roasted
,
draw
them
into
the
said
dish
,
and
set
them
on
a
tapitt
of
coals
,
and
let
them
boyl
,
then
put
to
them
a
ladleful
of
drawn
butter
,
let
your
sauce
be
sharp
sweet
,
by
adding
a
little
Sugar
,
dish
them
up
,
and
pour
the
sauce
over
them
,
and
garnish
them
with
Lemmon
.
Then
take
the
rest
of
the
meat
undisposed
of
,
and
the
pieces
that
you
could
not
well
cut
in
Collops
,
and
parboyl
it
,
and
mince
it
with
more
Beef-suet
then
it self
contains
to
,
also
three
Pippins
,
some
Dates
,
a
little
Orangado
,
season
it
with
Cloves
,
Mace
,
Nutmeg
,
Cinamon
,
then
take
the
one
half
of
this
minced
meat
,
and
add
Sugar
,
Rose-water
,
and
a
handful
of
Currans
thereto
,
of
this
meat
make
one
dozen
of
small
Petetes
,
about
the
bigness
of
a
Goose
egg
,
close
them
and
bake
them
,
and
when
they
are
baked
,
put
to
them
Verjuice
,
sugar
,
beaten
up
hot
with
the
yolk
of
an
egg
,
so
scrape
on
sugar
,
and
serve
them
to
the
Table
.
For
your
forced
meat
,
take
the
rest
of
your
minced
meat
,
and
mingle
it
with
a
good
handful
of
sweet
herbs
,
Spinnage
and
Sives
,
a
little
Bacon
minced
,
then
put
a
little
sugar
and
Vinegar
,
the
yolks
of
half
a
dozen
hard
eggs
,
and
as
many
raw
eggs
,
so
make
it
up
into
a
body
very
tender
,
with
grated
bread
,
and
lay
it
all
over
your
three
large
Collops
,
and
roll
them
up
close
,
bake
them
in
an
Oven
,
and
when
they
are
baked
,
slice
them
out
into
a
dish
,
add
Butter
,
Vinegar
and
Gravie
to
the
liquor
that
they
were
baked
in
for
their
Lear
;
so
have
you
five
dishes
,
boyled
,
fryed
,
roasted
,
baked
and
forced
.
A
Fridayes
dish
made
with
Barley
.
TAke
a
quarter
of
a
pound
of
perled
Barley
,
and
boyl
it
untill
it
begins
to
break
,
then
put
it
into
a
Cullendor
,
and
set
on
your
skillet
with
other
liquor
,
and
when
it
boyls
,
put
in
the
Barley
again
,
and
let
it
boyl
till
it
be
very
soft
,
then
strain
the
water
from
it
,
then
take
a
quarter
of
a
pound
of
blanched
Almonds
and
beat
them
in
a
Motter
,
when
they
are
almost
beaten
,
beat
your
Barley
with
them
,
then
put
to
it
some
of
the
said
liquor
,
a
little
Sack
,
Rose-water
,
season
it
with
Sugar
,
Nutmeg
,
Cinamon
,
and
boyl
them
well
together
on
a
Chaffing-dish
of
coals
,
when
you
send
it
up
,
add
a
ladleful
of
drawn
Butter
,
scrape
on
Sugar
.
For
Friday
,
to
make
a
dish
of
fryed
toasts
.
TAke
a
stale
two
penny
loaf
or
two
,
and
cut
them
in
round
slices
throughout
the
loaf
,
soak
them
in
Sack
and
strong
Ale
on
the
one
side
,
then
dry
them
on
a
pye-plate
on
that
side
,
do
so
to
the
other
side
,
then
take
the
yolks
of
a
dozen
eggs
beaten
,
seasoned
with
Nutmeg
and
Cinamon
,
dip
your
toasts
therein
,
your
pan
being
hot
with
clarified
Butter
,
put
them
in
and
fry
them
brown
on
both
sides
,
and
dish
them
up
,
and
pour
on
them
Butter
,
Rose-water
,
and
Sack
drawn
together
,
so
scrape
on
Sugar
.
Another
Friday
or
Lent
dish
.
TAke
a
pinte
of
floure
,
put
to
it
three
yolks
of
eggs
,
a
little
Butter
,
a
little
Sugar
,
Cinamon
beaten
,
and
Nutmeg
grated
,
and
make
it
into
a
stiff
paste
with
Cream
and
Rose-water
,
then
roll
them
out
into
very
thin
ropes
,
and
gage
them
round
your
pan
,
being
hot
with
clarified
Butter
:
fry
them
quick
away
,
but
burn
them
not
;
take
them
up
and
let
them
dry
,
then
dip
them
in
the
yolks
of
eggs
,
being
seasoned
with
Cinamon
and
Nutmeg
,
and
fry
them
of
a
good
yellow
colour
,
and
dish
them
,
scrape
on
Sugar
.
A
second
course
dish
in
the
beginning
of
the
Spring
.
TAke
of
Primrose-leaves
two
handfuls
,
and
boyl
them
,
and
scruise
the
water
from
them
,
and
mince
them
small
,
three
Pippins
,
season
it
with
Cinamon
,
put
to
it
half
a
handful
of
dry
floure
,
and
the
yolks
of
eight
eggs
,
only
two
whites
of
the
same
,
mingle
this
together
,
adding
a
little
Sugar
,
Cream
,
and
Rose-water
,
your
stuff
must
be
thick
that
it
run
not
abroad
,
your
pan
being
hot
with
clarified
Butter
,
drop
them
in
by
less
then
spoonfuls
,
and
fry
them
on
both
sides
as
crisp
as
you
can
,
dish
them
,
and
scrape
on
Sugar
.
To
make
a
made
dish
.
TAke
a
quarter
of
a
pound
of
Almonds
,
and
beat
them
small
,
and
put
in
Rose-water
in
their
beating
,
that
they
may
not
oyl
,
strain
them
into
Cream
,
then
take
Artichoke
bottoms
and
Marrow
,
your
Cream
being
boyled
with
Dates
,
Sugar
,
whole
Cinamon
,
large
Mace
,
and
Nutmeg
,
cool
your
Cream
,
and
beat
in
the
yolks
of
four
eggs
,
then
pour
in
your
Cream
into
a
dish
,
garnished
with
Paste
on
the
brims
,
put
on
your
Artichokes
and
Marrow
,
and
bake
it
for
a
quarter
of
an
hour
,
you
must
take
out
the
whole
spice
.
An
excellent
way
how
to
broyl
Eeles
.
TAke
the
great
Eeles
,
such
as
you
spitchcock
,
or
others
,
and
flea
them
,
and
cut
them
into
lengths
,
about
four
inches
,
and
scorch
your
pieces
very
thick
with
your
knife
,
then
baste
them
over
with
Butter
in
the
scorches
,
then
having
one
Onion
minced
small
,
with
more
Time
then
it
,
a
little
small
Pepper
,
Nutmeg
and
Salt
,
cast
all
this
to
your
Eeles
,
and
rub
it
into
the
scorches
,
your
Gridiron
being
very
hot
,
lay
it
on
,
and
let
it
broyl
softly
;
for
your
sauce
,
take
a
little
Oyster
liquor
,
boyled
with
Time
,
Nutmeg
and
drawn
Butter
;
otherwise
drawn
Butter
it self
.
How
to
butter
a
dish
of
eggs
with
Anchovies
.
BReak
your
twenty
eggs
into
your
Butter
in
a
dish
,
as
at
other
times
,
and
set
them
on
coals
,
then
take
eight
Anchovies
,
and
dissolve
them
in
six
spoonfuls
of
White
wine
,
and
pour
them
into
your
eggs
,
then
having
one
handful
of
Pistaches
beaten
small
in
a
Morter
,
put
them
into
your
eggs
with
a
quarter
of
a
pinte
of
Mutton
Gravie
,
if
you
please
,
you
may
leave
out
your
White
wine
,
and
dissolve
your
Anchovies
in
Mutton
Gravie
,
let
not
your
eggs
be
too
stiff
;
then
having
a
dish
full
of
toasts
cut
in
large
sippets
,
lay
your
eggs
by
spoonfuls
on
the
toasts
,
or
else
dish
them
other
waies
,
with
the
toasts
about
them
,
and
on
the
brims
of
the
dish
.
How
to
fry
a
dish
of
Cheese
.
TAke
a
quarter
of
a
pound
of
good
Cheese
,
or
Parmisant
,
and
grate
it
,
put
to
it
a
little
grated
bread
,
a
few
Caraway
seeds
beaten
,
the
yolks
of
as
many
eggs
as
will
make
it
into
a
stiff
batter
,
so
that
it
will
not
run
,
fry
it
brown
in
Butter
,
and
pour
on
drawn
Butter
with
Claret-wine
when
they
are
dished
.
How
to
broyl
a
leg
of
Porck
.
TAke
part
of
the
Fillet
and
skin
it
,
and
cut
it
into
thin
Collops
,
then
hack
them
thinner
with
your
knife
,
then
take
Sage
and
a
little
Time
minced
exceeding
small
,
with
a
little
small
Pepper
and
Salt
,
and
strow
over
them
;
then
put
them
upon
your
Gridiron
,
so
strow
the
other
side
with
your
seasoning
,
and
broyl
them
on
both
sides
;
for
thier
sauce
,
take
Mustard
,
Vinegar
,
Sugar
and
drawn
Butter
,
so
put
your
Collops
thereon
.
How
to
roast
the
said
Collops
.
WHen
they
are
cut
and
hacked
,
as
aforesaid
,
then
take
one
handful
of
sweet
herbs
,
with
some
Sage
and
Spinnage
,
mince
them
small
with
Beef-suet
,
and
a
little
flack
of
the
Hog
,
season
this
with
Mace
,
Nutmeg
,
Pepper
beaten
,
and
Salt
,
so
strow
it
all
over
your
Collops
,
and
roll
them
up
,
and
spit
them
as
you
do
Olives
;
make
sauce
with
the
said
herbs
,
with
Mustard
,
Butter
and
Sugar
,
when
they
are
roasted
,
draw
them
and
dish
them
.
How
to
make
a
Palate
pie
.
TAke
one
fat
Capon
or
Fowl
,
and
cut
him
into
small
pieces
,
season
him
with
Mace
,
Nutmeg
,
minced
sweet
herbs
and
a
little
Salt
,
and
put
this
in
the
bottom
of
your
Coffin
,
then
take
two
dozen
of
Larks
,
or
other
small
fowl
,
and
force
them
with
the
aforesaid
seasoning
,
adding
the
yolks
of
three
eggs
,
with
some
Bacon
minced
,
and
force
them
,
filling
their
bellies
,
and
lay
them
in
upon
your
Capon
in
the
Coffin
,
then
season
half
a
dozen
Lambs
sweet
breads
,
being
cut
in
pieces
,
and
if
in
the
season
,
some
stones
and
boyled
Palates
sliced
,
and
hard
eggs
,
place
all
these
between
,
with
some
forced
meat
balls
,
as
big
as
the
yolks
of
eggs
,
and
also
yolks
of
eggs
boyled
hard
,
and
according
to
the
season
Artichokes
,
or
Oysters
in
Winter
;
close
your
pie
with
Mushrooms
in
it
and
butter
,
and
make
a
Lear
of
strong
Broth
,
Gravie
,
Anchovies
,
or
as
rich
as
you
can
with
a
hogo
.