The accomplisht cook, or The art and mystery of cookery. Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

THE Accomplisht Cook , OR , The whole Art and Mystery of COOKERY , fitted for all Degrees and Qualities .

Section 1.

Perfect Directions for the Al a mode Wayes of dressing all manner of Boyled Meats , with their several Sauces , &c.

To make an Olio Podrida .

TAke a pipkin or pot of some three gallons , fill it with fair water , and set it over a fire of Charcoals , and put in first your hardest meats , a Rump of Beef , Bolonia Sausages , Neats Tongues , two dry , and two green , boiled and larded , about two hours after the pot is boiled and scummed : but put in more presently after your Beef is scummed , Mutton , Venison , Pork , Bacon , all the foresaid in gubbins , as big as a Ducks Egg , in equal pieces ; put in also Carrots , Turnips , Onions , Cabbidge , in good big pieces as big as your meat , a faggot of sweet herbs well bound up , and some whole Spinedge , Sorrel , Burradge , Endive , Marigolds , and other good Pot-hearbs a little chopped ; and sometimes French Barley , or Lupins green or dry .

Then a little before you dish out your Olio , put to your pot , Cloves , Mace , Saffron , &c.

Then next have divers Fowls ; as first ,

A Goose , or Turky , two Capons , two Ducks , two Pheasants , two Widgeons , four Partridges , four Stockdoves , four Teals , eight Snites , twenty four Quails , forty eight Larks .

Boil these foresaid Fowls in water and salt in a pan , pipkin , or pot , &c.

Then have , Bread , Marrow , Bottoms of Artichocks , Yolks of hard Eggs , Large Mace , Chesnuts boil'd and blancht , two Collyflowers , Saffron .

And stew these in a pipkin together , being ready clenged with some good sweet butter , a little white wine and strong broth .

Some other times for variety you may use Beets , Potato's , Skirrets , Pistaches , Pine Apple seed , or Almonds , Poungarnet , and Lemons ,

Now to dish your Olio , dish first your Beef , Veal , or Pork ; then your Venison , and Mutton , Tongues , Sausage , and Roots over all .

Then next your largest Fowl , Land Fowl , or Sea Fowl , as first , a Goose or Turky , two Capons , two Pheasants , four Ducks , four Widgeons , four Stock-doves , four Partridges , eight Teals , twelve Snites , twenty four Quails , forty eight Larks , &c.

Then broth it , and put on your pipkin of Collyflowers , Artichocks , Chesnuts , some Sweat-breads fried , Yolks of hard Eggs , then Marrow boil'd in strong broth or water , large Mace , Saffron , Pistaches , and all the foresaid things being finely stewed up , and some red Beets over all , slic't Lemons , and Lemon peels whole , and run it over with beaten buttter .

Marrow Pies .

For the garnish of the Dish , make Marrow Pies made like round chewets , but not so high altogether ; then have Sweetbreads of Veal cut like small dice , some Pistaches , and Marrow , some Potato's or Artichocks cut like the Sweatbreads ; as also some enterlarded Bacon , yolks of hard Eggs , Nutmegs , Salt , Gooseberries , Grapes , or Barberies , and some minced Veal in the bottom of the pie minced with some Bacon or Beef-suet , Sparagus , and Chesnuts , with a little Musk ; close them up , and baste them with Saffron water , bake them , and liquor it with beaten butter , and set them about the dish side or brims , with some bottoms of Artichocks , and yolks of hard Eggs , Lemons in quarters , Poungarnets , and red Beets boil'd and carved .

Other Marrow Pies .

Other wayes for variety , you may make other Marrow Pies of minced Veal and Beef-suet , seasoned with Pepper , Salt , Nutmegs , and boil'd Sparagus , cut half an inch long , yolks of hard Eggs cut in quarters , and mingled with the meat and marrow : fill your Pies , bake them not too hard , musk them , &c.

Other Marrow Pies .

Other wayes , Marrow Pies of bottoms of little Artichocks , Suckers , yolks of hard Eggs , Chesnuts , Marrow , and interlarded Bacon cut like dice , some Veal Sweetbreads cut also , or Lamb-stones , Potato's , or Skirrets , and Sparagus , or none ; season them lightly with Nutmeg , Pepper , and Salt , close your Pies and bake them .

Olio . Marrow Pies .

Butter three pound , Flower one quart , Lamb-stones three pair , Sweetbreads six , Marrow-bones eight , large mace , Cocks-stones twenty , interlarded Bacon one pound , knots of Eggs twelve , Artichocks twelve , Sparagus one hundred , Cocks combs twenty , Pistaches one pound , Nutmegs , Pepper , and Salt .

Season the aforesaid lightly , and lay them in the Pie upon some minced Veal or Mutton , your interlarded Bacon in thin slices of half an inch long , mingled among the rest , fill the Pie , and put in some Grapes , and slic't Lemon , Barberries or Gooseberries .

1 Pies of Marrow .

Flower , Sweet-bread , Marrow , Artichocks , Pistaches , Nutmeg , Eggs , Bacon , Veal , Suet , Sparagus , Chesnuts , Musk , Saffron , Butter .

2 Marrow Pies .

Flower , Butter , Veal , Suet , Pepper , Salt , Nutmeg , Sparagus , Eggs , Grapes , Marrow , Saffron .

3 Marrow Pies .

Flower , Butter , Eggs , Artichocks , Sweet bread , Lamb-stones , Potato's , Nutmegs , Pepper , Salt , Skirrets , Grapes Bacon .

To the Garnish of an extraordinary Olio : as followeth .

Two , Collars of Pigbrawn , two Marrow Pies , twelve roste Turtle Doves in a Pie , four Pies , eightteen Quails in a Pie , four Pies , two Sallets , two Jelleys of two colours , two Forc't meats , two Tarts .

Thus for an extraordinary Olio , or Olio Royal.

To make a Bisk divers wayes .

TAke a rack of Mutton , and a knuckle of Veal , put them a boiling in a pipkin of a gallon with some fair water , and when it boils , scum it , and put to it some salt , two or three blades of large Mace , and a Clove or two ; boil it to three pints , and strain the meat , save the broth for your use , and take off the fat clean .

Then boil twelve Pigeon-Peepers , and eight Chicken-Peepers in a pipkin with fair water , salt , and a piece of interlarded Bacon , scum them clean , and boil them fine , white , and quick .

Then have a roste Capon minced , and put to it some Gravy , Nutmegs , 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 pallets fried , and the same number of lips and noses being first tender boiled and blanched , cut them like lard , and fry them , 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 fried in Butter with Sage leaves , and some beaten Butter .

Then again , have some boiled Marrow and twelve Artichocks , Suckers , and Peaches finely boiled , and put into beaten Butter , some Pistaches boiled also in some Wine and Gravy , eight Sheeps tongues larded and boiled , and one hundred Sparagus boiled and put into beaten Butter , or Skirrets .

Then have Lemons carved , and some cut like little dice.

Again , fry some Spinage , and Parsley , &c.

These foresaid matterials 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 Pallets , then your Artichocks or Sparagus , and Pistaches , then your Lemon , Poungarnet , or Grapes , Spinage and fryed Marrow ; and if yellow , Saffron or fryed Sage , then round the center of your boiled meat put your minced Capon , then run all over with beaten Butter , &c.

1. For variety , Clary fryed 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 Spinage stamped with manchet , and strained with some of the broth and give it a walm . 9. Garnish with boiled Spinedge . 10. If yellow , yolks of hard Eggs strained with some Broth and Saffron .

And many other varieties .

A Bisk other wayes .

TAke a leg of Beef , cut it into two pieces , and boil 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 , boil it from five quarts to two quarts or less ; and being three quarters boil'd , put in some Salt , and some Cloves and Mace ; being through boil'd , strain it from the meat , and keep the broth for your use in a pipkin .

Then have eight Marrow bones clean scraped from the flesh , and finely cracked over the middle , boil in water and falt three of them , and the other leave for garnish , to be boil'd in strong broth , and laid on the top of the Bisk when it is dished .

Again , boil your Fowl in water and salt , Teals , Partridge , Pigeons , Plovers , Quails , Larks .

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 boil'd in broth , with some interladed Bacon , Sheeps Tongues larded and stewed , as also some Artichocks , Marrow , Pistaches , Sweetbreads , 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 , beaten Butter , and slic'd Lemon or Crapes whole .

Then have fryed Clary , and fryed Pistaches in Yolks of Eggs.

Then carved Lemons over all .

To make another curious boil'd meat , much like a Bisk.

TAke a Rack of Mutton , cut it in four pieces , and boil it in three quarts of fair water in a pipkin , with a faggot of sweet Herbs very hard and close bound up from end to end ; scum your broth , and put in some salt : Then about half an hour after put in three Chickens finely scalded and trust , three Partridges boiled in water , the blood being well soaked out of them , and put to them also three or four blades of large Mace .

Then have all manner of sweet herbs , as Parsley , Time , Savory , Marjoram , Sorrel , Sage ; these being finely picked , bruise them with the back of a ladle , and a little before you dish up your boil'd meat , put them to your broth , and give them a walm or two .

Again , for the top of your boil'd meat or garnish , have a pound of interlarded Bacon in thin slices , put them in a pipkin with six marrow-bones , and twelve bottoms of yong Artichocks , and some six Sweetbreads of Veal , strong broth , Mace , Nutmeg , some Gooseberries or Barberries , some Butter and Pistaches .

These things aforesaid being ready , and dinner called for , take a fine clean scoured dish , and garnish it with Pistaches and Artichock , carved Lemon , Grapes , and large Mace .

Then have sippets finely carved , and some slices of French Bread in the bottom of the dish , dish three pieces of Mutton , and one in the middle , and between the Mutton three Chickens , and up in the middle , the Partridge , and pour on the broth with the herbs , then put on your pipkin over all , of Marrow , Artichocks , and the other Materials , then carved Lemon , Barberries and beaten Butter over all , your carved sippets round the dish , &c.

Another made Dish in the French Fashion , called , an Entre de Table , Entrance to the Table .

TAke the bottoms of boil'd Artichocks , the yolks of hard Eggs , young Chicken-peepers or Pigeon-peepers finely trust , Sweetbreads of Veal , Lamb-stones blanched , and put them in a Pipkin , with Cock-stones and combs , and knots of Eggs ; then put to them some strong broth , white Wine , large Mace , Nutmeg , Pepper , Butter , Salt , and Marrow , and stew them softly together .

Then have Gooseberries or Grapes parboiled , or Barberries , and put to some beaten Butter , and Potatoes , Skirrets , or Sparagus boil'd , and put in beaten butter , and some boil'd Pistaches .

These being finely stewed , dish your fowls on fine carved sippets , and pour on your Sweet breads , Artichocks , and Sparagus on them , Grapes , and slic't Lemon , and run all over with beaten Butter , &c.

Sometimes for variety , you may put some boil'd Cabbidge , Lettice , Collyflowers , Balls of minced meat , or Sausages without skins , fryed Almonds , Calves Udder .

Another French boiled meat of Pine-molet .

TAke a manchet of French bread of a day old , chip it , and cut a round hole in the top , save the piece whole , and take out the crumb , then make a composition of a boil'd or a rost Capon , minced and stamped with Almond-paste , muskefied bisket bread , yolks of hard Eggs , and some sweet Herbs chopped fine , some yolks of raw Eggs , and Saffron , Cinnamon , Nutmeg , Corrans , Sugar , Salt , Marrow , and Pistaches ; fill the loaf , and stop the hole with the piece , and boil it in a clean cloth in a pipkin , or bake it in an oven .

Then have some forc't Chickens flea'd , save the skin , wings , legs , and neck whole and mince the meat , two Pigeons also forc't , two Chickens , two boned of each , and filled with some minced Veal or Mutton , with some interladed Bacon or Beef-suet , and season it with Cloves , Mace , Pepper , Salt , and some grated parmisan , or none , grated bread , sweet Herbs chopped small , yolks of Eggs , and Grapes , fill the skins , and stitch up the back of the skin , then put them in a deep dish , with some Sugar , strong broth , Artichocks , Marrow , Saffron , Sparrows or Quails , and some boiled Sparagus .

For the garnish of the foresaid dish , rost Turneps , and rost Onions , Grapes , Cordons , and Mace .

Dish the forced loaf in the midst of the dish , the Chickens , and Pigeons round about it , and the Quails or small birds over all , with marrow , Cardons , Artichocks , or Sparagus , Pine-apple-seeds or Pistaches , Grapes , and Sweet-breads , and broth it on sippets .

To boil a Chine of Veal , whole or in pieces .

BOil it in water , salt , or in strong broth with a faggot of sweet Herbs , Capers , Mace , Salt , and interlarded Bacon in thin slices and some Oyster liquor .

Your Chines being finely boiled , have some stewed Oysters by themselves with some Mace and fine Onions whole , some Vinegar , Butter , and Pepper , &c.

Then have Cucumbers boiled by themselves in water and salt , or pickled Cucumbers boiled in water , and put in beaten Butter , and Cabbidge-lettice , boiled also in fair water , and put in beaten Butter .

Then dish your chines on sippets , broth them , and put on your stewed Oysters , Cucumbers , Lettice , and parboil'd Grapes , Boclites , or slic't lemon , and run it over with beaten Butter .

Chines of Veal otherwayes , whole or in pieces .

STew them being first almost rosted , put them into a deep dish with some Gravy , some strong broth , white Wine , Mace , Nutmeg , and some Oyster liquor , two or three slices of Lemon and Salt , and being finely stewed , serve them on sippets with that broth , and slic't Lemon , Gooseberries , and beaten Butter , boil'd Marrow , fryed Spinage , &c. For variety , Capers or Sampier .

Chines of Veal boil'd with fruit , whole .

PUt it in a stewing pan or deep dish , with some stronge broth , large Mace , a little white Wine , and when it boils scum it , then put some Dates to , being half boil'd , and Salt , some white Endive , Sugar and Marrow .

Then boil some fruit by it self , your meat and broth being finely boil'd , Prunes and Raisins of the Sun , strain some six yolks of Eggs , with a little Cream , and put it in your broth , then dish it on sippets , your Chine , and garnish your dish with Fruit , Mace , Dates , Sugar , slic't Lemon , and Barberries , &c.

Chines of Veal other wayes .

STew the whole with some strong broth , white Wine , and Caper-liquor , slices of interlarded Bacon , Gravy , Cloves , Mace , whole Pepper , Sausages of minced meat , without skins , or little Balls , some Marrow , Salt and some sweet sweet Herbs picked of all sorts , and bruised with the back of a ladle ; put them to your broth , a quarter of an hour before you dish your chines , and give them a walm , and dish up your chine on French bread or sippets , broth it , and run it over with beaten Butter , Grapes , or slic't Lemon , &c.

Chines of Mutton boil'd whole , or Loins , or any joynt whole .

BOil it in a long stewing pan or deep dish , with fair water , as much as will cover it , and when it boils cover it , being scumm'd first , and put to it some Salt , white Wine , and some Carots cut like dice ; your broth being half boil'd , strain it , blow off the fat , and wash away the dregs from your Mutton , wash also your pipkin , or stewing pan , and put in again your broth , with some Capers and large Mace : stew your broth and matterials together softly , and lay your Mutton by in some warm broth or dish , then put in also some sweet Herbs , chopped with Onions , boil'd amongst your broth .

Then have Collyflowers ready boil'd in water and salt , and put in beaten Butter , with some boil'd Marrow ; then the Mutton and Broth being ready , dissolve two or three yolks of Eggs , with white Wine , Verjuyce , or Sack ; give it a walm , and dish up your meat on sippets finely carved , or French Bread in slices , and broth it ; then lay on your Colliflowers , Marrow , Carrots , and Gooseberries , Barberries , or Grapes , and run it over with beaten butter .

Sometimes for variety , according to the seasons , you may use Turnips , Parsnips , Artichocks , Sparagus , Hop-buds , or Coleworts boil'd in water and salt , and put in beaten butter , Cabbidge sprouts , or Cabbidge Lettice , and Chesnuts .

And for the thickning of this broth sometimes , take strained Almonds , with strong broth , and Saffron or none .

Other while grated bread , yolks of hard Eggs , and Verjuyce , &c.

To boil a Chine , Rack , or Loin of Mutton , other wayes , whole , or in pieces ,

BOil it in a stewing-pan or a deep dish , with fair water as much as will cover it , and when it boils scum it , and put to it some salt ; then being half boil'd , take up the meat , strain the broth , and blow off the fat , wash the stewing-pan and meat : then put in again the crag end of the Mutton , to make the broth good , and put to it some Mace .

Then a little before you take up your Mutton , a handful of picked Parsley , chopped small , put it in the broth , with some whole Marigold flowers , and your whole Chine of Mutton give it a walm or two , then dish it up on sippets , and broth it : Then have Raisins of the sun and Currans boiled tender , lay on it , and garnish your Dish with Prunes , Marigold-flowers , Mace , Lemon , and Barberries , &c.

Other wayes without Fruit , boil it with Capers , and all manner of sweet hearbs stripped , some Spinedge and Parsley bruised with the back of a ladle , Mace , and Salt , &c.

To boil a Chine of Mutton whole or in pieces , or any Joynt .

Boil it in a fair glazed pipkin , being well scummed , put a faggot of sweet herbs , as Time , Parsley , sweet Marjoram , bound hard and stripped with your knife , and put some Carrots cut like small dice , or cut like Lard , some Raisins , Prunes Marigold-flowers and salt , and being finely boiled down , serve it on sippets , garnish your dish with Raisins , Mace , Prunes , Marigold-flowers , Carrots , Lemons , boil'd Marrow , &c.

Sometimes for change leave out Carrots and Fruits .

Use all as before said , and adde white Endive , Capers , Samphire , run it over with beaten Butter and Lemon .

Barley Broth. Chine of Mutton or Veal in Barley Broth , Rack or any joynt .

TAke a Chine or Knuckle , and joynt it , put it in a pipkin with some strong broth , and when it boils , scum it , and put in some French Barley , being first boiled in two or three waters , with some large Mace , and a faggot of sweet herbs , bound up , and close hard tied , some Raisins , Damask Prunes , and Currans or no Prunes , and Marigold-flowers ; boil it to an indifferent thickness , and serve it on sippets .

Barley Broth otherwise .

BOil the Barley first in two waters , and then put it to a Knuckle of Veal , and to the broth Salt , Raisins , sweet Herbs a faggot , large Mace , and the quantity of a fine Manchet slic't together .

Otherwise .

Other wayes without Fruit : Put some good Mutton-gravy , Saffron , and sometimes Raisins onely .

Chine or any Joynt .

OTher wayes , stew them with strong broth and white wine , put it in a pipkin to them , scum it , and put to it some Oyster liquor , Salt , whole Pepper , and a bundle of sweet Herbs well bound up ; some Mace , two or three great Onions , some interlarded Bacon cut like dice , and Chesnuts , or blanched Almonds and Capers .

Then stew your Oysters by themselves with Mace , Butter , Time , and two or three great Onions ; sometimes Grapes .

Garnish your Dish with Lemon peel , Oysters , Mace , Capers , and Chesnuts , &c.

Stewed Broth.

TO make stewed Broth ; the Meat most proper for it is ,

A Leg of Beef , Marrow Bones , Capon , or a Loin or Rack of Mutton , a Knuckle of Veal .

Take a Knuckle of Veal , a Joynt of Mutton , two Marrow bones , a Capon , boil them in fair water , and scum them ; then put in a bundle of sweet herbs well bound up , or none , large Mace , whole Cinamon , and Ginger bruised , and put in a little rag , the spice being a little bruised also : Then beat some Oatmeal , strain it , and put it to your broth : then have boil'd Prunes and Currans strained also , and put it to your broth , with some whole Raisins and Currans ; and boil not your fruit too much : then about half an hour before you dish your meat , put in a pint of Claret Wine and Sugar , then dish up your meat on fine sippets , and broth it .

Garnish your dish with Lemons , Prunes , Mace , Raisins , Corrans , and Sugar .

You may adde to the former broth , Fennel roots and Parsley roots tied up in a bundle .

Stewed broth new fashion .

OTher wayes for change : take two Joynts of Mutton , Rack and Loin , being half boiled and scummed , take up the Mutton , and wash away the dregs from it , strain the broth , and blow away the fat , then put to the broth in a pipkin a bundle of sweet Herbs bound up hard , and some Mace , and boil in it also a pound of Raisins of the Sun being strained , a pound of Prunes whole , with Cloves , Pepper , Saffron , Salt , Claret , and Sugar : stew all well together , a little before you dish out your broth , put in your meat again , give it a walm , and serve it on fine carved sippets .

To stew a Loin or Rack of Mutton , or any Joynt other wayes .

CHop a Loin into steakes , lay it in a deep dish or stewing pan , and put to it half a pint of Claret or white Wine , as much water , some Salt and Pepper , three or four whole Onions , a faggot of sweet Herbs bound up hard , and some large Mace ; cover them close , and stew them leasurely the space of two hours , turn them now and then , and serve them on sippets .

II.

Otherwayes for change , being half boiled , chop some sweet Herbs , and put to them , give them a walme , and serve them on sippets with scalded Goosberries , Barberries , Grapes , or Lemon .

III.

Otherwayes for variety , put Raisins , Prunes , Currans , Dates and serve them with slic't Lemon , and beaten Butter .

IV.

Sometimes you may alter the Spice , and put Nutmeg , Cloves , and Ginger .

Sometimes to the first plain way , put Capers , pickled Cucumbers , Sampire , &c.

VI.

Otherwayes , stew it between two dishes with fair water , and when it boils , scum it , and put three or four blades of large Mace , gross Pepper , Salt , and Cloves , and stew them close covered two hours ; then have Parsley picked , and some stripped Time , Spinage , Sorrel , Savory , and sweet Marjoram , chopped with some onions , put them to your meat , and give it a walm , with some grated bread amongst , dish them on carved sippets , and blow off the fat on the broth , and broth it : lay Lemon on it , and beaten Butter , or stew it thus whole .

Before you put in your Herbs blow off the fat .

To boil a Leg of Mutton divers wayes .

STuff a leg of Mutton with Parsley , being finely picked , boil it in water and salt , and serve it in a fair dish with Parsley , and verjuyce in sawcers .

II.

Otherwayes : boil it in water and salt , not stuffed , and being boiled , stuff it with Lemon in bits like square dice , and serve it also with the peels square , cut round about it , make sauce with the Gravy and beaten butter , with Lemon and grated Nutmeg .

III.

Otherwayes , boil it in water and salt , being stuffed with Parsley , and make sauce with large Mace , Gravy , chopped Parsley , Butter , Vinegar , Juyce of Orange , Goosberries , Barberries , or Grapes , and Sugar : serve it on sippets .

To boil a leg of Mutton otherwayes .

IV.

Take a good leg of Mutton , and boil it in water and salt , being stuffed with sweet herbs chopped with some beef-suet , some salt and nutmeg .

Then being almost boiled , take up some of the broth into a pipkin , and put to it some large mace , a few corrans , a handful of French capers , and a little sack , the yolks of three or four hard eggs minced small , and some lemon cut like square dice ; and being finely boiled , dish it on carved sippets , broth it , and run it over with beaten butter , and lemon shread small .

V. Otherwayes .

Take a fair leg of mutton , boil it in water and salt , and make sauce with gravy , some wine-vinegar , salt-butter and strong broth , being well stewed together with nutmeg .

Then dish up the leg of mutton on fine carved sippets , and pour on your broth .

Garnish your dish with barberries , capers , and slic't lemon .

Garnish the leg of mutton with the same garnish , and run it over with beaten butter , slic't lemon , and grated nutmeg .

To boil a Leg of Veal .

1. STuff it with Beef-suet and sweet Herbs chopped , nutmeg , salt , and boil it in fair water and salt .

Then take some of the broth , and put to some capers , currans , large mace , a piece of interlarded bacon , two or three whole Cloves , pieces of pears and some artichocksuckers boiled , and put in beaten butter , boil'd marrow and mace : Then before you dish it up , have sorrel , sage , parsley , time , sweet marjoram coursly minced , with two or three cuts of a knife , and bruised with the back of a ladle on a clean board , put it into your broth to make it green , and give it a walm or two . Then dish up the leg of veal on fine carved sippets , pour on the broth , and then your other materials , some gooseberries , or barberries , beaten butter and lemon .

2. To boil a Leg of Veal otherwayes .

Stuff it with beef-suet , nutmeg and salt , boil it in a pipkin , and when it boils , scum it , and put into it some salt , parsley , and fennel roots in a bundle close bound up ; then being almost boil'd , take up some of the broth in a pipkin , and put to it some mace , raisins of the sun , gravy ; stew them well together & thicken it with grated bread strained with hard eggs ; before you dish up your broth , have parsley , time , sweet marjoram stript , marigold flowers , sorrel , and spinage picked : bruise it with the back of a ladle , give it a walm , and dish up your leg of veal on fine carved sippets , pour on the broth , and run it over with beaten butter .

3. To boil a Leg of Veal otherwise with Rice , or a Knuckle .

Boil it in a pipkin , put some salt to it , and seum it ; then put to it some mace and some rice finely picked and washed , some raisins of the sun and gravy ; and being fine and tender boild , put in some saffron , and serve it on fine carved sippets , with the rice over all .

4. Other wayes with paste cut like small lard , boil it in thin broth and saffron .

5. Other wayes in white broth , and with fruit , spinage , sweet herbs , and gooseberries , &c.

To make all manner of forc't Meats or Stuffings for any kinde of Meats ; as Legs , Breasts , Shoulders , Loins , or Racks ; or for any Poultry or Fowl whatsoever , boil'd , roste , stewed , or baked ; or boil'd in bags , round like a quaking Pudding in a Napkin .

To force a Leg of Veal in the French Fashion , in a Feast for Dinner or Supper .

TAke a leg of veal , and take out the meat , but leave the skin and knuckle whole together ; then mince the meat that came out of the leg with some beef-suet or lard , and some sweet herbs minced also ; then season it with pepper , nutmeg , ginger , cloves , salt , a clove or two of garlick , and some three or four yolks of hard eggs whole or in quarters , pine-apple-seed , two or three raw eggs , pistaches , chesnuts , pieces of artichocks , and fill the leg , sowe it up , and boil it in a pipkin with two gallons of fair water and some white wine ; being scummed and almost boiled , take up some broth into a dish or pipkin , and put to it some chesnuts , pistaches , pine-apple-seed , marrow , large mace , and Artichock bottoms , and stew them well together ; then have some fried toste of manchet or roles finely carved . The leg being finely boil'd , dish it on French bread , and fried toste and sippets round about it ; broth it , and put on marrow , and your other materials , with sliced lemon and lemon-peel , run it over with beaten butter , and thicken your broth sometimes with strained almonds ; sometimes yolks of eggs and saffron , or saffron onely .

You may adde sometimes balls of the same meat .

Garnish .

For your garnish , you may use chesnuts , artichocks , pistaches , pine apple-seed , and yolks of hard eggs in halves , or potatoes .

Other whiles : Quinces in quarters , or pears , pippins , gooseberries , grapes , or barberries .

To force a Breast of Veal .

MInce some veal or mutton with some beef-suet or fat bacon , and some sweet herbs minced also , and seasoned with some cloves , mace , nutmeg , pepper , two or three raw eggs and salt : then prick it up , the breast being filled at the lower end , and stew it between two dishes with some strong broth , white wine , and large mace ; then an hour after have sweet herbs picked and stripped , time , sorrel , parsley , sweet Marjoram bruised with the back of a ladle , and put it into your broth with some beef-marrow , and give it a walm ; then dish up your breast of veal on fine sippets finely carved , broth it , and lay on it slic't lemon , marrow , mace , and barberries , and run it over with beaten butter .

If you will have the broth yellow , put saffron into it .

To boil a Breast of Veal otherwise .

MAke a pudding of grated manchet , minced suet , and minced veal , season it with nutmeg , pepper , and salt , three or four eggs , cinamon , dates , currans , raisins of the sun , some grapes , sugar , and cream ; mingle them all together , and fill the breast ; prick it up , and stew it between two dishes with white wine and strong broth , mace , dates , marrow ; and being finely stewed serve it on sippets , and run it over with beaten butter , lemon , barberries , or grapes .

Sometimes thick it with some almond-milk , sugar , and cream .

To boil a Breast of Veal in another manner .

JOynt it well , and parboil it a little ; then put it in a stewing-pan or deep dish with some strong broth , and a bundle of sweet herbs well bound up , some large mace , and some slices of interlarded bacon , two or three cloves , some capers , samphire , salt , some yolks of hard eggs , and white wine ; stew all these well together , and being boil'd tender , serve it on fine carved sippets , and broth it . Then have some fried sweet breads . sausages of veal or pork , garlick or none , and run all over with beaten butter , lemon , and fried parsley .

Thus you may boil a Rack or Loin .

To make several sorts of Pudding .

1. Bread Pudding , yellow or green .

GRate four penny loaves , and searce them through a cullender , put them in a deep dish , and put to them four eggs , two quarts of cream , cloves , mace , and some saffron , salt , rose-water , sugar , currans , a pound of beef-suet minced , and a pound of dates .

If green , Juices of spinage , and all manner of sweet herbs stamped amongst the spinage , and strain the juyce , sweet herbs chopt very small , cream , cinamon , nutmeg , salt , and all other things , as is next before said : your herbs must be , time stripped , savory , sweet marjoram , rosemary , parsley , peniroyal , dates ; in these seven or eight yolks of eggs .

Another Pudding , called Cinamon Pudding .

TAke five penny loaves , and searce them through a cullender , put them in a deep dish or tray , and put to them five pints of cream , cinamon six ounces , suet one pound minced , eggs six yolks , four whites , sugar , salt , slic't dates , stamped almonds , or none , rose-water .

To make Rice Puddings .

BOil your Rice with cream , strain it , and put to it two penny loaves grated , eight yolks of eggs , and three whites , beef-suet , one pound of sugar , salt , rose-water , nutmeg , coriander beaten , &c.

Other Rice Puddings .

Steep your rice in milk over night , and next morning drain it , and boil it in cream , season it with sugar being cold , and eggs , beef-suet , salt , nutmegs , cloves , mace , currans , dates , &c.

To make Oatmeal Puddings , called Isings .

TAke a quart of whole Oatmeal being picked , steep it in warm milk over night , next morning drain it , and boil it in a quart of sweet cream ; and being cold , put to it six eggs , of them but three whites , cloves , mace , saffron , pepper , suet , dates , currans , salt , sugar . This put in bags , guts , or fowls , as capon , &c.

If green , good store of herbs chopped small .

To make Blood pudding .

TAke the blood of a hog while it is warm , and steep in it a quart or more of great oatmeal groats , at the end of three dayes take the groats out , and drain them clean ; then put to those groats more then a quart of the best cream warmed on the fire : then take some mother of time , parsley , spinage , savory , endive , sweet marjoram , sorrel , strawberry leaves , succory , of each a few chopped very small , and mix them with the groats , with a little fennel seed finely beaten , some pepper , cloves , mace , salt , and some beef suet , or flakes of the hog cut small .

Otherwayes you may steep your oatmeal in warm mutton broth , or scalding milk , or boil it in a bag .

To make Andolians .

SOak the hogs guts , and turn them , scour them , and steep them in water a day and a night , then take them and wipe them dry , and turn the fat side outermost .

Then have pepper , chopped sage , a little cloves and mace , beaten coriander-seed , and salt ; mingle all together , and season the fat side of the guts , then turn that side inward again and draw one gut over another to what bigness you please : thus of a whole belly of a fat hog . Then boil them in a pot or pan in fair water , with a piece of interlarded bacon , some spices and salt ; tye them fast at both ends , and make them of what length you please .

Sometime for variety you may leave out some of the foresaid herbs , and put pennyroyal , savory , leeks , a good big onion or two , marjoram , time , rosemary , sage , nutmeg , ginger , pepper , salt , &c.

To make other blood puddings .

STeep great oatmel in eight pints of warm goose blood , sheeps blood , calves , lambs , or fawns blood , and drain it , as is aforesaid , after three dayes put to it in every point , as before .

Other Blood Puddings .

Take blood and strain it , put in three pints of the blood , and two of cream , three penny manchets grated , and beef suet cut square like small dice or hogs flakes , yolks of eight eggs , salt , sweet herbs , nutmeg , cloves , mace , and pepper .

Sometimes , for variety , Sugar , Corrans , &c.

To make Marrow Puddings of Rice and grated Bread .

STeep half a pound of Rice in milk all night , then drain it from the milk , and boil it in a quart of cream ; being boiled , strain it , and put to it half a pound of sugar , beaten nutmeg and mace steeped in rosewater , and put to the foresaid materials eight yolks of eggs , and five grated manchets , put to it also half a pound of marrow cut like dice , and salt ; mingle all together , and fill your bags or napkin , and serve it with beaten butter , being boiled and stuck with almonds .

If in guts , being boil'd , toste them before the fire in a silver dish or tosting pan .

To make other Puddings of Turky or Capon in bags , guts , or for any kinde of stuffing , or forcing , or in Cauls .

TAke a rost Turky , mince it very small , and stamp it with some almond paste , then put some coriander-seed beaten , salt , sugar , rose-water , yolks of eggs raw , and marrow stamped also with it , and put some cream , mace soked in sack and white wine , rose-water and sack , strain it into the materials , and make not your stuff too thin , then fill either gut or napkin , or any fowls boiled , baked , or roste , or legs of veal or mutton , or brests , or kid , or fawn , whole lambs , suckers , &c.

Sheeps Haggas Pudding . To make a Haggas Pudding in a Sheeps Panch .

TAke good store of parsley , savory , time , onions , and oatmeal groats chopped together , and mingled with some beef or mutton-suet minced together , and some cloves , mace , pepper , and salt ; fill the panch , sowe it up , and boil it . Then being boiled , serve it in a dish , and cut a hole in the top of it , and put in some beaten butter with two or three yolks of eggs dissolved in the butter , or none .

Thus one may do for a Fasting day , and put no suet in it , and put it in a napkin or bag , and being well boiled , butter it , and dish it in a dish , and serve it with sippets ,

A Haggas otherwayes .

Steep the oatmeal over night in warm milk , next morning boil it in cream ; and being fine and thick boiled , put beef-suet to it in a dish or tray , some cloves , mace , nutmeg , salt , and some raisins of the sun , or none , and an onion : sometime savory , parsley , and sweet Marjoram , and fill the panch , &c.

Other Haggas Puddings .

CAlves panch , calves chaldrons , or muggets being clenged , boil it tender , and mince it very small , put to it grated bread , eight yolks of eggs , two or three whites , cream , some sweet herbs , spinage , suckory , sorrel , strawberry leaves very small minced , bits of butter , pepper , cloves , mace , cinamon , ginger , currans , sugar , salt , dates , and boil it in a napkin or calves panch , or bake it ; and being boil'd , put it in a dish , trim the dish with scraped sugar , and stick it with sliced almonds , and run it over with beaten butter , &c.

To make Liver Puddings .

TAke a good hogs , calves , or lambs liver , and boil it : being cold , mince it very small or grate it , and searce it through a meal-five or cullender put to it some grated manchet , two penny loaves , some three pints of cream , four eggs , cloves , mace , currans , salt , dates , sugar , cinamon , ginger , nutmegs , one pound of beef-suet minced very small ; and mingle all together , fill a wet napkin , and binde it in fashion of a ball , and serve it with beaten butter and sugar being boil'd .

Other Liver Puddings .

For variety , sometimes , sweet herbs , and sometimes flakes of the hog in place of beef-suet , fennel-seed , caraway-seed , or any other seed , and keep the order , as is abovesaid .

To make Puddings of Blood after the Italian fashion .

TAke three pints of hogs blood , strain it , and put to it half a pound of grated cheese , a penny manchet grated , sweet herbs chopped very small , a pound of beef-suet minced small , nutmeg , pepper , salt , ginger , cloves , mace , cinamon , sugar , currans , eggs , &c.

To make Puddings of a Heifers Vdder .

TAke an heifers udder , and boil it ; being cold , mince it small , and put to it a pound of almond paste , some grated manchet , three or four eggs , a quart of cream , one pound of beef-suet minced small , sweet herbs chopped small also , currans , cinamon , salt , one pound of sugar , nutmeg , saffron , yolks of hard eggs in quarters , preserved pears in form of square dice , bits of marrow ; mingle all together , and put it in a clean napkin dipped in warm liquor , binde it up round like a ball , and boil it .

Being boil'd dish it in a clean scoured dish , scrape sugar , and run it over with beaten butter , stick it with slic't almonds or slic't dates , candied lemon peel , orange , or citeron , juyce of orange over all .

Thus also lamb-stones , sweetbreads , turky , capon , or any poultrey .

Forcing for any roots ; as Mellons , Cucumbers , Collyflowers , Cabbiges , Pompions , Gourds , great Onions , or Parsnips , & c.

TAke of Musk-mellon , and take out the seed , and cut it round the mellon two fingers deep , then make a forcing of grated bread , beaten almonds , rose water , and sugar , some musk-mellon stamped small with it , also bisket-bread beaten to powder , some coriander seed , candied lemon minced small , some beaten mace and marrow minced small , beaten cinamon , yolks of raw eggs , sweet herbs , saffron , and musk a grain : then fill your rounds of mellons , and put them in a flat bottom'd dish , or earthen pan , with butter in the bottom , and bake them in the dish .

Then have sauce made with white wine and strong broth , strained with beaten almonds , sugar , and cinamon ; serve them on sippets finely carved , give this broth a walm , and pour it on your mellons with some fine scraped sugar , dry them in the oven , and so serve them .

Or you may do these whole ; mellons , cucumbers , lemons , or turnips , and serve them with any boil'd fowls .

Other forcing , or Pudding , or stuffing for birds or any fowl , or any joynt of meat .

TAke veal or mutton , mince it , and put to it some grated bread , yolks of eggs , cream , corrans , dates , sugar , nutmeg , cinamon , ginger , mace , juyce of spinage ' sweet herbs , salt , and mingle all together , with some whole marrow amongst . If yellow , use saffron .

Other forcing for Fowls , or any Joynt of meat .

MInce a leg of mutton or veal , and some beef suet or venison , with sweet herbs , grated bread , eggs , nutmeg , pepper , ginger , salt , dates , corrans , raisins , some dry candied oranges , coriander seed , and a little cream ; bake them or boil them , and stew them in white wine , grapes , marrow , and give them a walm or two , thick it with two or three yolks of eggs , sugar , verjuyce , and serve these puddings on sippets , pour on the broth , and strow on sugar and slict lemon .

Other forcing of Veal , or Pork , Mutton , Lamb , Venison , Land , or Sea Fowls .

MInce them with beef suet or lard , and season them with pepper , cloves , mace , and some sweet herbs grated , Bolonia sawsages , yolks of eggs , grated cheese , salt , &c.

Other stuffings or forcing of grated cheese , calves brains or any brain , as pork , goat , kid , or lamb , or any venison , or pigs brain , with some beaten nutmeg , pepper , salt , ginger , cloves , saffron , sweet herbs , eggs , goosberries , or grapes .

Other forcing of calves udder boiled and cold , and stamped with almond paste , cheese-curds , sugar , cinamon , ginger , mace , cream , salt , raw eggs , and some marrow or butter , &c.

Other stuffings or Puddings .

TAke rice-flower , strain it with Goats milk or cream , and the brawn of a poultrey rosted , minced , and stamped , boil them to a good thickness with some marrow , sugar , rose-water , and some salt ; and being cold , fill your poultrey , or in cauls of veal or other joynts of meat , and bake them or boil them in bags or guts , put in some nutmeg , almond paste , and some beaten mace .

Other stuffings of the brawn of a Capon , Chickens , Pigeons , or any tender Sea Fowl .

TAke out the meat , and save the skins whole , leave on the legs and wings to the skin , and also the necks and heads , and mince the meat raw with some interlarded bacon or beef suet , season it with cloves , mace , sugar , salt , and sweet herbs chopped small , yolks of eggs grated , parmisan or none , fill the body , legs , and neck , prick up the back , and stew them between two dishes with strong broth as much as will cover them , and put some bottoms of artichocks , cardons , or boil'd sparagus , goosberries , barberries , or grapes being boil'd , put in some grated parmisan , large mace , and saffron , and serve them on fine carved sippets ; garnish the dish with roste turnips , or roste onions , cardons , and mace , &c.

Other forcing of Livers of Poultrey , or Kid or Lambs .

TAke the liver , and cut it into little bits like dice raw , and as much interlarded bacon cut in the same form , some sweet herbs chopped small amongst ; also some raw yolks of eggs , and some beaten cloves and mace , pepper and salt , a few prunes and raisins , or no fruit , but grapes or gooseberries , a little grated parmisan , a clove or two of garlick ; and fill your poultrey , either boil d or roste , &c.

Other forcing for any dainty Fowl ; as Turky , Chickens , or Phesants , or the like , boild or roste .

TAke minced veal raw , and bacon or beef suet minced with it ; being finely minced , season it with cloves and mace , a few corrans , salt , and some boild bottoms of artichocks cut in form of dice small , and mingle amongst the forcing , with pine-apple-seeds , pistaches , chesnuts , and some raw eggs , and fill your poultrey , &c.

Other fillings or forcing of parboil'd Veal or Mutton .

MInce the meat with beef-suet or interlarded bacon , and some cloves , mace , pepper , salt , eggs , sugar , and some quartered pears , damsons , or prunes , and fill your fowls , &c.

Other fillings of raw Capons .

MInce it with fat bacon and grated cheese or parmisan , sweet herbs , cheese-curd , corrans , cinamon , ginger , nutmeg , pepper , salt , some pieces of artichocks like small dice , sugar , saffron , and some mushrooms .

Otherwayes .

Grated liver of veal , minced lard , fennel-seed , whole eggs raw , sugar , sweet herbs , salt , grated cheese , a clove or two of garlick , cloves , mace , cinamon and ginger , &c.

Otherwayes .

For a leg of mutton , grated bread , yolks of raw eggs , beef-suet , salt , nutmeg , sweet herbs , juyce of spinage , cream , cinamon , and sugar ; if yellow , saffron .

Other forcing for Land or Sea-fowl boiled or baked , or a Leg of Mutton .

TAke out of the leg the meat , leave the skin whole , and mince the meat with beef-suet and sweet herbs ; and put to it , being finely minced , grated bread , dates , corrans , raisins , orange minced small , ginger , pepper , nutmeg , cream , and eggs ; being boiled or baked , make a sauce with marrow , strong broth , white wine , verjuyce , mace , sugar , and yolks of eggs strained with verjuyce : serve it on fine carved sippets and flic't lemon , grapes , or gooseberries : and thus you may do it in calls of veal , or lamb , or kid .

Legs of Mutton forc't either rost or boil'd .

MInce the meat with beef-suet or bacon , sweet herbs , pepper , salt , cloves and mace , and two or three cloves of garlick , raw eggs , two or three chesnuts , and work up altogether , fill the leg , and prick it up , then rost it or boil it : make sauce with the remainder of the meat , and stew it on the fire with gravy , chesnuts , pistaches , or pine-apple-seed , bits of artichocks , pears , grapes , or pippins , and serve it hot on this sauce , or with gravy that drops from it onely , or stew it between dishes .

Other forcing of Veal .

MInce the veal , and cut some lard like dice , and put to it ; with some minced penny-royal , sweet marjoram , winter-savory , nutmeg , a little camomile , pepper , salt , ginger , cinamon , sugar , and work all together , then fill it into beefs guts of some three inches long , and stew them in a pipkin with claret wine , large mace , capers , and marrow ; being finely stewed , serve them on fine carved sippets , flic't lemon , and barberries , and run them over with beaten butter and scraped sugar .

Other forcing of Veal , Mutton , or Lamb.

EIther of these minced with beef-suet , parsley , time , savory , marigolds , endive , and spinage ; mince all together , and put some grated bread , grated nutmeg , currans , five dates , sugar , yolks of eggs , rose-water , and verjuyce : of this forcing you may make birds , fishes , beasts , pears , balls , or what you will , and stew them , or fry them , or bake them , and serve them on sippets with verjuyce , sugar and butter either dinner or supper .

Other forcing for Brest , Legs or Loins of Beef , Mutton , Veal , or any Venison or Fowls rosted , baked , or stewed .

MInce any meat , and put to it beef-suet or lard , dates , raisins , grated bread , nutmeg , pepper , and salt , and two or three eggs , &c.

Otherwayes .

Mince some mutton , with beef-suet , some orange-peel , grated nutmeg , grated bread , coriander-seed , pepper , salt , and yolks of eggs , mingle all together , and fill any brest , or leg , or any joynt of meat , and make sauce with gravy , strong broth , dates , curraris , sugar , salt , lemons , and barberries , &c.

Other forcing for roste , or boiled , or baked Legs of any meat , or any other Joynt or Fowl .

MInce a leg of mutton with beef-suet , season it with cloves , mace , pepper , salt , nutmeg , rosewater , currans , raisins , caraway seeds and eggs ; and fill your leg of mutton , &c.

Then for sauce for the foresaid , if baked , bake it in an earthen pan or deep dish , and being baked , blow away the fat , and serve it with the gravy .

If roste , save the gravy that drips from it , and put to it flic't lemon or orange .

If boil'd , put capers , barberries , white wine , hard eggs minced , beaten butter , gravy , verjuyce and sugar , &c.

Other Forcing .

MInce a leg of mutton or lamb with beef-suet , and all manner of sweet herbs minced , cloves , mace , salt , currans , sugar , and fill the leg with half the meat : then make the rest into little cakes as broad as a shilling , and put them in a pipkin with strong mutton broth , cloves , mace , vinegar , and boil the leg , or bake it , or roste it .

Forcing in the Spanish fashion in balls

MInce a leg of mutton with beef-suet , and some marrow cut like square dice put amongst , some yolks of eggs , and some salt and nutmeg ; make this stuff as big as a Tennis-ball , and stew them with strong broth the space of two hours ; turn them , and serve them on tostes of fine manchet , and serve them with the palest of the balls .

Other manner of Balls .

MInce a leg of veal very small , yolks of hard eggs , and the yolks of seven or eight raw eggs , some salt ; make them into balls as big as a walnut , and stew them in a pipkin with some mutton broth , mace , cloves , and flic't ginger , stew them an hour , and put some marrow to them , and serve them on sippets , &c.

Other grand or forc't dish .

TAke hard eggs , and part the yolks and whites in halves , take the yolks and mince them , or stamp them in a morter with marchpane stuff , and sweet herbs chopped very small , and put amongst the eggs or paste , with sugar and cinamon fine beaten , put some currans also to them , and mingle all together with salt , fill the whites , and set them by .

Then have preserved oranges candied , and fill them with marchpane paste and sugar , and set them by also .

Then have the tops of sparagus boil'd , and mixed with butter , a little sack , and set them by also .

Then have boiled chesnuts peeled , and pistaches , and set them by also .

Then have marrow steeped first in rose-water , then fryed in butter , and set that by also .

Then have green quodlings slic't , mixt with bisket bread and egg , and fryed in little cakes , and set that by also .

Then have sweetbreads , or lamb-stones , and yolks of hard eggs fryed , &c. and dipped in butter .

Then have small tuttle-doves or pigeon-peepers and chicken peepers fryed , or finely rosted or boiled , and set them by , or any small birds , and some artichocks and potato's boil'd and fryed in butter , and some balls as big as a walnut , or less , made of parmisan , and dipped in butter , and fryed .

Then last of all , put them all in a great charger , the chickens or fowls in the middle , then lay a lay of sweet-breads , then a lay of bottoms of artichocks , and the marrow ; on them some preserved oranges .

Then next some hard eggs round that , fryed sparagus , yolks of eggs , chesnuts , and pistaches ; then your green quodlings stuffed : the charger being full , put to them marrow all over the meat , and juyce of orange , and make a sauce of strained almonds , grapes , and verjuyce ; and being a little stewed in the oven , dry it , &c.

The Dish .

Sweatbreads , Lambstones , Chickens , Marrow , Almonds , Eggs , Oranges , Bisket , Sparagus , Artichocks , Musk , Saffron , Butter , Potato's , Pistaches , Chesnuts . Verjuyce , Sugar , Flower , Parmisan , Cinamon . To force a French Bread , called Pine-molet , or three of them

TAke a manchet , and make a hole in the top of it , take out the crum , and make a composition of the brawn of a capon roste or boil'd ; mince it , and stamp it in a mortar with marchpane paste , cream , yolks of hard eggs , muskefied bisket bread , the crum of very fine manchet , sugar , marrow , musk , and some sweet herbs chopped small , beaten cinamon , saffron , some raw yolks of eggs , and currans ; fill the bread , and boil them in napkins in capon broth , but first stop the top with the pieces you took off . Then stew or fry some sweetbreads of veal and forced chickens between two dishes , or Lamb-stones fried , with some mace , marrow , and grapes , sparagus , sparagus , or artichocks , and skirrets , the manchets being well boil'd , and your chickens finely ftewed , serve them in a fine dish , the manchets in the middle , and the sweatbreads , chickens , and carved sippets round about the dish ; being finely dished , thicken the chicken broth with strained almonds , cream , sugar , and beaten butte .

Garnish your dish with marrow , pistaches , artichocks , puff-paste , mace , grapes , pomegarnets , or barberries , and slic't lemon .

Another forc't Dish .

TAke two pound of Beef-marrow , and cut it as big as great dice , and a pound of dates cut as big as small dice ; then have a pound of prunes , and take away the outside from the stones with your knife , and a pound of Currans ; and put these aforesaid in a platter , twenty yolks of eggs , a pound of sugar , an ounce of cinamon , and mingle all together .

Then have the yolks of twenty eggs more , strain them with Rosewater , a little musk and sugar , fry them in two pancakes with a little sweet butter fine and yellow ; and being fried , put one of them in a fair dish , and lay the former material on it spread all over ; then take the other , and cut it in long slices as broad as your little finger , and lay it over the dish like a lattice window , set it in the oven , and bake it a little ; then fry it , &c. Bake it very leasurely .

Another forc't fried Dish .

MAke a little paste with yolks of eggs , flower , and boiling liquor .

Then take a quarter of a pound of sugar , a pound of marrow , half an ounce of cinamon , and a little ginger . Then have some yolks of Eggs , and mash your marrow , and a little Rosewater , musk , or amber , and a few currans or none , with a little suet , and make little pastes , fry them in clarified butter , and serve them with scraped sugar , and juyce of orange .

Otherwayes .

Take good fresh water Eels , flay and mince them small with a warden or two , and season it with pepper , cloves , mace , saffron : then put currans dates , and prunes small minced amongst , and a little verjuyce , and fry it in little pasties , bake it in the oven , or stew it in a pan in paste of divers forms ; as pasties or stars , &c.

To make any kinde of Sausages .

First , Bolonia Sausages .

THe best way and time of the year is to make them in September .

Take four stone of pork , of the legs the leanest , and take away all the skins , sinnews , and fat from it ; mince it fine and stamp it : then adde to it three ounces of whole pepper , two ounces of pepper more grosly cracked or beaten , whole cloves an ounce nutmegs an ounce finely beaten , salt spanish , or peter-salt , an ounce of coriander seed finely beaten , or caraway seed , cinamon an ounce fine beaten , lard cut an inch long , as big as your little finger , and clean without rust ; mingle all the foresaid together , and fill beefers guts as full as you can possible , and as the winde gathers in the gut , prick them with a pin , and shake them well down with your hands , for if they be not well filled , they will be rusty .

These aforesaid Bolonia Sausages are most excellent of pork onely : but some use buttock beef with pork , half one , and as much of the other . Beef and pork are very good .

Some do use pork of a weeks powder for this use beforesaid , and no more salt at all .

Some put a little sack in the beating of these Sausages , and put in place of coriander caraway-seed .

This is the most excellent way to make Bolonia Sausages , being carefully filled , and tied fast with packthred , and moaked or smothered three or four dayes , that will turn them red ; then hang them in some cool cellar or higher room to take the air .

Other Sausages .

SAusages of Pork with some of the fat of a chine of bacon or pork , some sage chopped fine and small , salt and pepper ; and fill them into porkets guts , or hogs , or sheeps guts , or no guts , and let them dry in the chimney leasurely , &c.

Otherwayes .

Mince pork with beef-suet , and mince some sage , and put to it with some pepper , salt , cloves , and mace ; make it into ball and keep in for your use , or roll them into little Sausages some four or five inches long as big as your finger ; fry six or seven of them , and serve them within a dish with vinegar or juyce of orange .

Thus you may do of a leg of veal , and put nothing but salt and suet ; and being fried , serve it with gravy and juyce of orange , or butter and vinegar ; and before you fry them flower them . And thus Mutton , or any meat .

Or you may adde sweet herbs or nutmeg : and thus mutton .

Other Sausages .

MInce some buttock beef with beef-suet , beat them well together , and season it with cloves , mace , pepper , and salt ; fill the guts , or fry it as before ; if in guts , boil them and serve them as Puddings .

Otherwayes for change .

If without guts , fry them and serve them with gravy , juyce of orange , or vinegar , &c.

To make Links .

TAke the raring pieces of Pork or Hog-bacon , or fillets , or legs ; cut the lean into bits as big as great dice square , and the fleak in the same form , half as much ; and season them with good store of chopped sage chopt very small and fine ; and season it also with some pepper , nutmeg , cloves and mace also very small beaten , and salt , and fill porkets guts , or beefs guts ; being well filled , hang them up and dry them till the salt shine through them ; and when you will spend them , boil them and broil them .

To make all manner of Hashes .

First , of raw Beef .

MInce it very small with some beef-suet or lard , some sweet herbs , pepper , salt , some cloves and mace , blanched chesnuts , or almonds blanc hed , and put in whole , some nutmeg , and a whole onion or two , and stew it finely in a pipkin with some strong broth the space of two hours ; put a little claret to it , and serve it on sippets finely carved , with some grapes or lemon in it also , or barberries , and blow off the fat .

Otherwayes .

Stew beef in gobbets , and cut some fat and lean together as big as a good pullets egg , and put them into a pot or pipkin with some Carrots cut in pieces as big as a walnut , some whole onions , some parsnips , large mace , a faggot of sweet herbs , salt , pepper , cloves , and as much water and wine as will cover them , and stew it the space of three hours .

2. Beef hashed other wayes , of the Buttock .

CUt it into thin slices , and hack them with the back of your knife , then fry them with sweet butter ; and being fryed , put them in a pipkin with some claret , strong broth , or gravy , cloves , mace , pepper , salt , and sweet butter ; being tender stewed the space of an hour , serve them on fine sippets , with slic't lemon , gooseberries , barberries or grapes , and some beaten butter .

3. Beef hashed otherwayes .

CUt some buttock beef into fine thin slices , and half as many slices of fine interlarded bacon , stew it very well and tender with some claret and strong broth , cloves , mace , pepper , and salt ; being tender stewed the space of two hours , serve them on fine carved sippets , &c.

4. A Hash of Bullocks Cheeks .

TAke the flesh from the bones , then with a sharp knife slice them into thin slices like Scotch collops , and fry them in sweet butter a little ; then put them into a pipkin with gravy or strong broth and claret , salt , chopped sage , and nutmeg , stew them the space of two hours , or till they be tender , then serve them on fine carved sippets , &c.

Hashes of Neats Feet , or any Feet , as Calves , Sheeps , Dears , Hogs , Lambs , Pigs , Fawns , or the like , many of the wayes following .

BOil them very tender , and being cold , mince them small , then put currans to them , beaten cinamon , hard eggs minced , capers , sweet herbs minced small , cloves , mace , sugar , white wine , butter , slic't lemon or orange , slic't almonds , grated bread , saffron , sugar , gooseberries , barberries , or grapes ; and being finely stewed down , serve them on fine carved sippets .

2. Neats-feet hashed otherwayes .

CUt them in pieces , being tender boild , and put to them some chopped onions , parsley , time , butter , mace , pepper , vinegar , salt , and sugar : being finely stewed , serve them on fine carved sippets , barberries , and sugar ; sometimes thicken the broth with yolks of raw eggs and verjuyce , run it over with beaten butter , and sometimes no sugar .

3. Hashing otherwayes of any Feat .

MInce them small , and stew them with white wine , butter , corrans , raifins , marrow , sugar , prunes , dates , cinamon , mace , ginger , pepper , and serve them on tostes of fried manchets .

Sometimes dissolve the yolks of eggs .

4. Neats-feet , or any Feet otherwayes .

BEing tender boil'd and soused , part them and fry them in sweet butter fine and brown ; dish them in a clean dish with some mustard and sweet butter , and fry some slic't onions , and lay them all over the top ; run them over with beaten butter .

5. Neats-feet , or other Feet otherwayes sliced , or in pieces stewed .

TAke boil'd onions , and put your feet in a pipkin with the onions aforesaid being sliced , and cloves , mace , white wine , and some strong broth and salt ; being almost stewed or boil'd , put to it some butter and verjuyce , and sugar , give it a walm or two more , serve it on fine sippets , and run it over with sweet butter .

6. Neats Feet other wayes , or any Feet frycassed , or Trotters .

BEing boiled tender and cold , take out the hair or wool between the toes , part them in halves , and fry them in butter ; being fryed , put away the butter , and put to them grated nutmeg , salt , and strong broth .

Then being fine and tender , have some yolks of eggs dissolved with vinegar or verjuice , some nutmeg in the eggs also , and into the eggs put a piece of fresh butter , and put away the frying : and when you are ready to dish up your meat , put in the eggs , and give it a toss or two in the pan , and pour it in a clean dish .

To hash Neats-tongues , or any Tongues .

BEing fresh and tender boil'd , and cold , cut them into thin slices , fry them in sweet butter , and put to them some strong broth , cloves , mace , saffron , salt , nutmegs grated , yolks of eggs , grapes , verjuice : and the tongue being fine and thick , with a toss or two in the pan , dish it on fine sippets .

Sometimes you may leave out cloves and mace ; and for variety put beaten cinamon , sugar , and saffron , and make it more brothy .

2. To hash a Neats-tongue otherwayes .

SLice it into thin slices , no broader then a three-pence , and stew it in a dish or pipkin with some strong broth , a little sliced onion of the same bigness of the tongue , and some salt , put to some mushrooms , and nutmeg , or mace , and serve it on fine sippets , being well stewed , rub the bottom of the dish with a clove or two of garlick , or mince a raw onion very small and put in the bottom of the dish , and beaten butter run over the tops of your dish of meat , with lemon cut small .

3. To hash a Tongue otherwayes , either whole or in slices .

BOil it tender , and blanch it ; and being cold , slice it in thin slices , and put to it boild chesnuts or roste , some strong broth , a bundle of sweet herbs , large mace , white endive , pepper , wine , a few cloves , some capers , marrow or butter , and some salt ; stew it well together , and serve it on fine carved sippets , garnish it on the meat with gooseberries , barberries , or lemon .

4. To hash a Tongue otherwayes .

BEing boild tender , blanch it , and let it cool , then slice it in thin slices , and put it in a pipkin with some mace and raisins , slic't dates , some blanched almonds , pistaches , claret or white wine , butter , verjuice , sugar , and strong broth ; being well stewed , strain in six eggs , the yolks being boild hard ; or raw , give it a walm , and dish up the Tongue on fine fippets .

Garnish the dish with fine sugar , or fine searsed manchet , and lay lemon on your meat slic't , run it over with beaten butter , &c.

5. To hash a Neats-tongue otherwayes .

BEing boild tender , slice it in thin slices , and put it in a pipkin with some currans , dates , cinamon , pepper , marrow , mace whole , verjuyce , eggs , butter , bread , wine , and being finely stewed , serve it on fine sippets , with beaten butter , sugar , strained eggs , verjuyce , &c.

6. To stew a Neats Tongue whole .

TAke a fresh Neats tongue raw , make a hole in the lower end , and take out some of the meat , mince it with some bacon or beef-suet , and some sweet herbs , and put in the yolks of an egg or two , some nutmeg , salt , and some grated parmisan or fat cheese , pepper and ginger ; mingle all together , and fill the hole in the tongue , then wrap a caul or skin of mutton about it , and binde it about the end of the tongue , boil it till it will blanch : and being blanched , wrap about it the caul of veal with some of the forcing , rost it a little brown , and put it in a pipkin , and stew it with some claret and strong broth , cloves , mace , salt , pepper , some strained bread or grated manchet , some sweet herbs chopped small , marrow , fried onions and apples amongst ; and being finely stewed down , serve it on fine carved sippets with barberries and slic't lemon , and run it over with beaten butter . Garnish the dish with grated or searced manchet .

7. To stew a Neats Tongue otherwayes whole or in pieces boild , blanch it or not .

TAke a tongue , and put it a stewing between two dishes , being raw , and fresh , put some strong broth to it and white wine , with some whole cloves , mace , and pepper whole , some capers , salt , turnips cut like lard , or carrots , or any roots , and stew all together the space of two or three hours leasurely , then blanch it , and put some marrow to it , give it a walm or two , and serve it on fine sippets finely carved , and strow on some minced lemon and barberries or grapes , and run over all with beaten butter .

Garnish your dish with fine grated manchet finely searced .

8. To boil a Tongue otherwayes .

SAlt a tongue twelve hours , or boil it in water and salt till it be tender , blanch it , and being finely boild , dish it in a clean dish , and stuff it with minced lemon , mince the rind , and strow over all , and serve it with some of the Gallandines , or some of the Italian sauces , as you may see in the book of sauces .

To boil a Neats Tongue otherwayes , of three of four dayes powder .

BOil it in fair water , and serve it on brewice , with boild turnips and onions , run it over with beaten butter , and serve it on fine carved sippets , some barberries , gooseberries , or grapes , and serve it with some of the sawces , as you may see in the book of all manner of sawces .

To Fricas a Neats Tongue , or any Tongues .

BEing tender boil'd , slice it into thin slices , and fry it with sweet butter , then put away your butter , and put some strong broth , nutmeg , pepper , and sweet herbs chopped small , some grapes or barberries picked , and some yolks of eggs , or verjuyce , grated bread , or stamped Almonds and strained .

Sometimes you may adde some saffron .

Thus udders may be dressed in any of the wayes of the Neats-tongues beforesaid .

To hash any Land Fowl , as Turkie , Capon , Phesants , or Partridges , or any Fowls , being rosted and cold . Roste the Fowls for Hashes .

TAke a Capon , hash the wings , and slice it into thin slices , but leave the rump and the legs whole ; mince the wings into very thin slices no bigger then a threepente in breadth , and put it in a pipkin with a little strong broth , nutmeg , some sliced mushrooms , or pickled mushrooms , and an onion very thin sliced no bigger then the minced capon ; being well stewed down with a little butter and gravy , dish it on fine sippets , and lay the rump or rumps whole on the minced meat , also the legs whole , and run it over with beaten butter , slices of lemon , and lemon-peel whole .

Collops , or hashed Veal .

TAke a leg of veal , and cut it into slices as thin as an half-crown piece , and as broad as your hand , and hack them with the back of an knife , then lard them with small lard good and thick , and fry them with sweet butter ; being fryed , make sauce with butter , vinegar , some chopped time amongst , and yolks of eggs dissolved with juice of oranges , give them a toss or two in the pan , and so put them in a dish with a little gravy , &c ,

Or you may make other sauce of mutton-gravy , juyce of lemon . and grated nutmeg .

A Hash of any Tongues , Neats Tongues , Sheeps Tongues , or any great or small Tongues .

BEing tender boil'd and cold , cut them in thin slices , and fry them in sweet butter ; then put them in a pipkin with a pint of claret wine , and some beaten cinamon , ginger , sugar , salt , some capers , or samphire , and some sweet butter ; stew it well down , till the liquor be half wasted , and now and then stir it : being finely and leasurely stewed , serve it on fine carved sippets , and wring on the juyce of a lemon , and marrow , &c.

Or sometimes lard them whole , roste them , and stew them as before , and put a few carawayes , and large mace , sugar , marrow , chesnuts : serve them on fryed tostes , &c.

To make other Hashes of Veal .

TAke a fillet of Veal with the udder , roste it ; and being rosted , cut away the frothy flap , and cut it into thin slices ; then mince it very fine with two handfuls of French capers , and currans one handful ; and season it with a little beaten nutmeg , ginger , mace , cinamon , and a handful of sugar ; and stew these with a pound of butter , a quarter of a pint of vinegar , as much caper liquor a faggot of sweet herbs , and a little salt : Let all these boil softly the space of two hours , now and then stirring it ; being finely stewed , dish it up , and stick about it fried toste , or stock-fritters , &c.

Or to this foresaid Hash , you may adde some yolks of hard eggs minced among the meat , or minced and mingled , and put whole currans , whole capers , and some white wine .

Or to this foresaid Hash you may , being hashed , put nothing but beaten butter onely with lemon , and the meat cut like little square dice , and served with beaten butter , and lemon on fine carved sippets .

To hash a Hare .

CUt it into pieces , and wash off the hairs in water and wine , strain the liquor , and parboil the quarters ; then take them and put them into a dish with the legs , shoulders , and head whole , and the chine cut in two or three pieces , and put to it two or three great onions whole , and some of the liquor where it was parboil'd : stew it between two dishes till it be tender ; then put to it some pepper , mace , nutmeg , and serve it on fine carved sippets , and run it over with beaten butter , lemon , some marrow , and barberries .

To hash or boil Rabits divers wayes , either in quarters or slices , or cut like small dice , or whole , or minced .

TAke a Rabit being flayed , and wiped clean , cut off the legs , thighs , wings , and head , and part the chine into four pieces or six ; put all into a dish , and put to it a pint of white wine , as much fair water , and gross pepper , slic't ginger , some salt butter , a little time , and other sweet herbs finely minced , and two or three blades of mace ; stew it the space of two hours leasurely ; and a little before you dish it , take the yolks of six new laid eggs , and dissolve them with some grapes , verjuyce , or wine vinegar , give it a walm or two on the fire , till the broth be somewhat thick ; then put it in a clean dish , with salt about the dish , and serve it hot .

A Rabit hashed otherwayes .

STew it between two dishes in quarters , as the former , or in pieces as long as your finger , with some strong broth , mace , a bundle of sweet herbs , and salt : Being well stewed , strain the yolks of two hard eggs with some of the broth , and put it into the broth where the Rabit stews ; then have some cabbage lettice boil'd in boiling water ; and being boil'd , squeeze away the water , and put them in beaten butter , with a few raisins of the sun boil'd in water also by themselves ; or in place of lettice use white endive . Then being finely stewed , dish up the Rabit on fine carved sippets , and lay on it mace , lettice in quarters , raisins , grapes , lemon , sugar , gooseberries , or barberries , and broth it with the former broth .

Thus Chickens , or Capons , or Partridge , and strained almonds in this broth for change .

To hash a Rabit otherwayes , with a forcing in his belly of minced sweet herbs , yolks of hard eggs , parsley , pepper , and currans , and fill his belly .

To hash Rabits , Chickens , or Pigeons , either in pieces , or whole with Turnips .

BOil either the Rabit or fowls in water and salt , or strained oatmeal and salt .

Take Turnips , cut them in slices , and after cut them like small lard an inch long , the quantity of a quart , and put them in a pipkin with a pound of butter , three or four spoonfuls of strong broth , and a quarter of a pint of wine vinegar , some pepper and ginger , sugar and salt ; and let them stew leasurely with some mace the space of two hours ; being very finely stewed , put them into beaten butter , beaten with cream and yolks of eggs , then serve them upon fine thin toasts of french bread

Or otherwayes being stewed as aforesaid without eggs , cream , or butter , serve them as formerly . And these will serve for boiled Chickens , or any kinde of Fowl for garnish .

To make a Bisk the best way .

TAke a leg of beef and a knuckle of veal , boil them in two gallons of fair water , scum them clean , and put to them some cloves and mace ; then boil them from two gallons to three quarts of broath ; being boiled , strain it , and put it in a pipkin ; when it is cold , take off the fat and bottom , clear it into another clean pipkin , and keep it warm till the Bisk be ready .

Boil the Fowl in the liquor of the marrow-bones of six peeping chickens , and six peeping pigeons in a clean pipkin , either in some broth , or in water and salt . Boil the marrow by it self in a pipkin in the same broth with some salt .

Then have pallets , noses , lips boiled tender , blancht and cut into bits as big as a six-pence ; also some sheeps tongues boiled , blancht , larded , fried , and stewed in gravy , with some chesnuts blanched ; also some cocks combs boiled and blanched , and some knots of eggs , or yolks of hard eggs . Stew all the aforesaid in some roast mutton , or beef gravy , with some pistaches , large mace , a good big onion or two , and some salt .

Then have lamb-stones blanched and slic't , also sweet-breads of veal , and sweetbreads of lamb slit , some great oysters parboild , and some cock-stones . Fry the aforesaid materials in clarified butter , some fried spinage , or Alexander leaves , and keep them warm in an oven , with some fried sausages made of minced bacon , veal , yolks of eggs , nutmeg , sweet herbs , salt , and pistaches ; bake it in an oven in cauls of veal , and being baked and cold , slice it round , fry it , and keep it warm in the oven with the foresaid fried things .

To make little Pies for the Bisk.

MInce a leg of veal or a leg of mutton with some interlarded bacon raw and seasoned with a little salt , nutmeg , pepper , some sweet herbs , pistaches , grapes , gooseberries , barberries , and yolks of hard eggs in quarters ; mingle all together , fill them , and close them up ; and being baked , liquor them with gravy and beaten butter , or mutton broth .

Make the paste of a pottel of flower , half a pound of butter , six yolks of eggs , and boil the liquor and butter together .

To make gravy for the Bisk.

ROast eight pound of buttock beef , and two legs of mutton , being through roasted press out the gravy , and wash them with some mutton broth , and when you have done , strain it , and keep it warm in a clean pipkin for your present use .

To dish the Bisk.

TAke a great eight pound dish , and a six penny french pinemolet or bread , chip it and slice it into large slices , and cover all the bottom of the dish ; scald it or steep it well with your strong broth , and upon that some mutton or beef gravy ; then dish up the fowl on the dish , and round the dish the fryed tongues in gravy with the lips , pallets , pistaches , eggs , noses , chesnuts , and cocks-combs , and run them over the fowls with some of the gravy and large mace .

Then again run it over with fryed sweetbread , sausage , lamb-stones , cock-stones , fryed spinage , or alexander leaves , then the marrow over all ; next the carved lemons upon the meat , and run it over with the beaten butter , yolks of eggs , and gravy beat up together till it is thick , then garnish the dish with the little pies , dolphines of puff-paste , cheseuts , boiled and fryed oysters , and yolks of hard eggs .

To boil Chines of Veal .

FIrst stew them in a stewing pan or between two dishes , with some strong broth of either veal or mutton , some white wine , and some fausages made of minced veal or pork , boil up the chines , scum them , and put in two or three blades of large mace , a few cloves , oyster or caper liquor with a little salt ; and being finely boild down , put in some good mutton or beef gravy : and a quarter of an hour before you dish them , have all manner of sweet herbs pickt and stript , as time , sweet marjoram , savory , parsley bruised with the back of a ladle , and give them two or three walms on the fire in the broth ; then dish the chines in thin slices of fine french bread , broth them , and lay on them some boiled beef marrow , boild in strong broth , some slic't lemon , and run over all with a lear made of beaten butter , the yolf of an egg or two , the juyce of two or three oranges , and some gravy , &c.

To boil or stew any Joint of Mutton .

TAke a whole loin of mutton being jointed , put it into a long stewing pan or large dish , in as much fair water as will more then half cover it , and when it is scumm'd cover it ; but first put in some salt , white wine , and carrots cut into dice work , and when the broth is half boiled strain it , blow off the fat , and wash away the dregs from the mutton ; wash also the stew pan or pipkin very clean , and put in again the broth into the pan or pipkin , with some capers , large mace , and carrots being washed , put them in again and stew them softly , lay the mutton by in some warm place , or broth , in a pipkin ; then put in some sweet herbs chopped with an onion , and put it to your broth also , then have collyflower ready boild in water and salt , put it into beaten butter with some boild marrow : then the mutton and broth being ready , dissolve two or three yolks of eggs , with white wine , verjuyce , or sack , and give it a walm or two ; then dish up the meat , and lay on the collyflowers , gooseberries , capers , marrow , carrots , and grapes or barberries , and run it over with beaten butter .

For the garnish according to the season of the year , sparagus , artichocks , parsnips , turnips , hop buds , coleworts , cabidge-lettice , chesnuts , cabidge-sprouts .

Sometimes for more variety , for thickning of this broth , strained almonds , with strong mutton broth .

To boil a Rack , Chine , or Loin of mutton a most excellent way either whole or in pieces .

BOil it either in a flat large pipkin or stewing pan , with as much fair water as will cover the meat , and when it boils scum it , put thereto some salt ; and being half boiled take up the meat and strain the broth , blow off the fat and wash the stewing pan and the meat from the dregs , then again put in the crag end of the rack of mutton to make the broth good , with some mace ; then a little before you take it up , take a handful of picked parsley , chop it very small and put it in the broth , with some whole marygold flowers ; put in the chine again , and give it a walm or two , then dish it on fine sippets and broth it , then adde thereto raisins of the Sun , and currans ready boild and warm , lay them over the chine of mutton , then garnish the dish with marygold-flowers , mace , lemon , and barberries .

Otherwayes for change without fruit .

To boil a Chine of mutton in Barley broth , or Chines , Racks , and Knuckles of Veal .

TAke a chine of veal or mutton and joynt it , put it in a pipkin with some strong mutton broth , and when it boils and is scummed , put in some french barley being first boiled in fair water , put into the broth also some large mace , and some sweet herbs bound up in a bundle , a little rosemary , time , winter-savory , salt , and sweet marjoram , binde them up very hard , and put in some raisins of the sun , some good prunes , currans , and marygold-flowers ; boil it up to an indifferent thickness , and serve it on fine sippets ; garnish the dish with fruit and marigold-flowers , mace , lemon , and boil'd marrow .

Otherwayes without fruit , put some good mutton gravy , and sometimes raisins onely .

To stew a Chine of Mutton or Veal .

PUt it in a Pipkin with strong broth and white wine , and when it boils scum it , and put to it some oyster liquor , salt , whole pepper , a bundle of sweet herbs well bound up , two or three blades of large mace , a whole onion , with some inter larded bacon cut into dice work , some chesnuts , and some capers ; then have some stewed oysters by themselves , as you may see in the Book of Oysters . The chines being ready , garnish the dish with great oysters fried and stewed , mace , chesnuts , and lemon peel ; dish up the chines in a fair dish on fine sippets , broth it , and garnish the chines with stewed oysters , chesnuts , mace , slic't lemon , and some fried oysters .

To make a Dish of Steaks stewed in a Frying-pan .

TAke them and fry them in sweet butter ; being half fried , put out the butter , and put to them some good strong Ale , Pepper , Salt , a shred onion , and nutmeg ; stew them well together , and dish them on sippets , serve them , and pour on the sauce with some beaten butter , &c.

To make stewed Broth.

TAke a knuckle of veal , a joynt of mutton , loin or rack , two marrow-bones , a capon , and boil them in fair water , scum them when they boil , and put to them a bundle of sweet herbs bound up hard and close ; then adde some large mace , whole cinamon , and some ginger , bruised and put in a fine clean cloath bound up fast , and a few whole cloves , some strained manchet , or beaten oatmeal strained and put to the broth ; then have prunes and currans boil'd and strained ; then put in some whole raisins , currans , some good damask prunes , and boil not the fruit too much : about half an hour before you dish your meat , put into the broth a pint of claret wine , and some sugar ; dish up the meat on fine sippets , broth it , and garnish the dish with slic't lemons , prunes , mace , raisins , currans , scraped sugar , and barberries ; garnish the meat in the dish also .

Stewed Broth in the new Mode or Fashion .

TAke a joynt of mutton , rack , or loin , and boil them in pieces or whole in fair water , scum them , and being scummed and half boiled , take up the mutton , and wash away the dregs from the meat ; strain the broth , and blow away the fat ; then put the broth into a clean pipkin , with a bundle of sweet herbs bound up hard ; then put thereto some large mace , raisins of the sun boil'd and strained , with half as many prunes ; also some saffron , a few whole cloves , pepper , salt , claret wine , and sugar ; and being finely stewed together , a little before you dish it up , put in the meat , and give it a walm or two ; dish it up , and serve it on fine carved sippets .

To stew a Loin , Rack , or any Joynt of mutton otherwayes .

CHop a loin into steaks , lay it in a deep dish or stewing-pan , and put to it half a pint of claret , and as much water , salt and pepper , three or four whole onions , a faggot of sweet herbs bound up bard , and some large mace ; cover them close , and stew them leasurely the space of two hours , turn them now and then , and serve them on sippets .

Otherwayes for change , being half boiled , put to them some sweet herbs chopped , give them a walm , and serve them on sippets with scalded gooseberries , barberries , grapes , or lemon .

Sometimes for variety put raisins , prunes , currans , dates , and serve them with slic't lemon , and beaten butter .

Other times you may alter the spices , and put nutmeg , cloves , ginger , &c.

Sometimes to the first plain way put capers , pickled cucumbers , samphire , &c.

Otherwayes .

Stew it between two dishes with fair water , and when it boils , scum it , and put in three or four blades of large mace , gross pepper , cloves , and salt ; stew them close covered two hours : then have parsley picked , and some strip'd , fine spinage , sorrel , savory , and sweet marjoram chopped with some onions , put them to your meat , and give it a walm , with some grated bread amongst them ; then dish them on carved sippets , blow off the fat on the broth , and broth it , lay lemon on it and beaten butter , and stew it thus whole .

To dress or force a Leg of Veal a singular good way , in the newest Mode .

TAke a leg of veal , take out the meat , and leave the skin and the shape of the leg whole together , mince the meat that came out of the leg with some beef suet or lard , and some sweet herbs minced ; then season it with pepper , nutmeg , ginger , and cloves , all being fine beaten , with some salt , a clove or two of garlick , three or four yolks of hard eggs in quarters , pine-apple-seed , two or three raw eggs , also pistaches , chesnuts , and some quarters of boild artichocks bottoms fill the leg and sowe it up , boil it in a pipkin with two gallons of fair water and some white wine ; being scumm'd and almost boild , take up some broth into a dish or pipkin , and put to it some chesnuts , pistaches , pine-apple-seed , some large mace , marrow , and artichocks bottoms boild and cut into quarters ; stew all the aforesaid well together : then have some fryed toast of manchet or rouls finely carved . The leg being well boild ( dainty and tender ) dish it on french bread , fry some toast of it , and sippets round about it , broth it , and put on it marrow , and your other materials , as slic't lemon and lemon-peel , and run it over with beaten butter .

Thicken the broth sometimes with almond paste strained with some of the broth , or for variety yolks of egs and saffron strained with some of the broth , or saffron onely . One may adde sometimes some of the minced meat made up into balls , and stewed amongst the broth , &c.

To boil a Leg or Knuckle of Veal with Rice .

BOil it in a pipkin , put some salt to it and scum it , then put to it some mace and some rice finely picked and washed , some raisins of the sun and gravy ; being fine and tender boild , put in some saffron , and serve it on fine carved sippets , with the rice over all .

Otherwayes with paste cut like small lard , and boil it in thin broth and saffron .

Or otherwayes in white broth , with fruit , sweet herbs , white wine and gooseberries .

To boil a Breast of Veal .

JOynt it well and parboil it a little , then put it in a stewing pan or deep dish , with some strong broth and a bundle of sweet herbs well bound up , some large mace , and some slices of interlarded bacon , two or three cloves , some capers , samphire , salt , spinage , yolks of hard eggs , and white wine ; stew all these well together , being tender boild , serve it on fine carved sippets , and broth it : then have some fryed sweetbreads , sausages of veal or pork , garlick or none , and run all over with butter , lemon , and fryed parsley over all . Thus you may boil rack or loin of veal .

To boil a Breast of Veal otherwayes .

MAke a pudding of grated manchet , minced suet , and minced veal , season it with nutmeg , pepper , salt , three or four eggs , cinamon , dates , currans , raisins of the sun , some grapes , sugar , and cream ; mingle all together , fill the breast , prick it up , and stew it between two dishes with white wine , strong broth , mace , dates , and marrow ; being finely stewed serve it on sippets , and run it over with beaten butter , lemon , barberries , or grapes .

Sometime thick it with some almond-milk , sugar , and cream .

To force a Breast of Veal .

MInce some veal or mutton with some beef-suet or fat bacon , some sweet herbs minced , and seasoned with some cloves , mace , nutmeg , pepper , two or three raw eggs , and salt ; then prick it up : the breast being filled at the lower end , stew it between two dishes , with some strong broth , white wine , and large mace ; then an hour after have sweet herbs picked and stripped , as time , sorrel , parsley , and sweet marjoram , bruised with the back of a ladle , put it into your broth with some marrow and give them a walm ; then dish up your breast of veal on sippets finely carved ; broth it and lay on it slic't lemon , marrow , mace , and barberries , and run it over with beaten butter .

If you will have the broth yellow put thereto saffron , &c.

To boil a Leg of Veal .

STuff it with beef-suet , sweet herbs chopped , nutmeg and salt , and boil it in fair water and salt ; then take some of the broth and put thereto some capers , currans , large mace , a piece of interlarded bacon , two or three whole cloves , pieces of pears , some boild artichock suckers , some beaten butter , boild marrow , and mace ; then before you dish it up , have sorrel , sage , parsley , time , sweet marjoram coursly minced with two or three cuts of a knife , and bruised with the back of a ladle on a clean board ; put them into your broth to make it green , and give it a walm or two , then dish it up on fine carved sippets , pour on the broth , and then your other matterials , some gooseberries , barberries , beaten butter and lemon ,

To boil a Leg of Mutton .

TAke a fair leg of mutton , boil it in water and salt , make sauce with gravy , wine vinegar , white wine , salt , butter , nutmeg , and strong broth ; and being well stewed together , dish it up on fine carved sippets , and pour on your broth .

Garnish your dish with barberries , capers , and slic't lemon , and garnish the leg of mutton with the same garnish , and run it over with beaten butter , slic't lemon , and grated nutmeg .

To boil a Leg of Mutton otherwayes .

TAke a good leg of mutton and boil it in water and salt , being stuffed with sweet herbs chopped with beef-suet , some salt and nutmeg ; then being almost boild , take up some of the broth into a pipkin , and put to it some large mace , a few currans , a handful of french capers , a little sack , the yolks of three or four hard eggs minced small , and some lemon cut like square dice ; being finely boild , dish it on carved sippets , broth it , and run it over with beaten butter , and lemon shred small .

Otherwayes .

Stuff a leg of mutton with parsley being finely picked , boil it in water and salt , and serve it on a fair dish with parsley and verjuyce in saucers .

Otherwayes .

Boil it in water and salt not stuffed , and being boild , stuff it with lemon in bits like squaredice , and serve it with with the peel cut square round about it ; make sauce with the gravy , beaten butter , lemon , and grated nutmeg .

Otherwayes .

Boil it in water and salt , being stuffed with parsley , make sauce for it with large mace , gravy , chopped parsley , butter , vinegar , juyce of orange , gooseberries barberries , grapes , and sugar , and serve it on sippets .

To boil peeping Chickens , the best and rarest way , A la mode .

TAke three or four french manchets , and being chipped , cut a round hole in the top of them , take out the crum , and make a composition of the brawn of a roast capon , mince it very fine , and stamp it in a morter with marchpane paste , the yolks of hard eggs , muskefied bisket bread , and the crum of the manchet of one of the breads , some sugar and sweet herbs chopped small , beaten cinamon , cream , marrow , faffron , yolks of eggs , and some currans ; fill the breads , and boil them in a napkin , in some good mutton or capon broth ; but first stop the holes in the tops of the breads , then stew some sweetbreads of veal , and six peeping chickens between two dishes , or in a pipkin with some mace , then fry some lamb-stones slic't in butter made of flower , cream , two or three eggs , and salt ; put to it some juyce of spinage , then have some boil'd sparagus , or bottoms of Artichocks boil'd and beat up in beaten butter and gravy . The materials being well boil'd and stewed up , dish the boil'd breads in a fair dish with the chickens round about the breads , then the sweetbreads , and round the dish some fine carved sippets ; then lay on the marrow , fried lamb-stones , and some grapes ; then thicken the broth with strained almonds , some cream and sugar , give them a walm , and broth the meat , garnish it wich candied pistaches , artichocks , grapes , mace , some poungarnet , and slic't lemon .

To hash a Shoulder of Mutton .

TAke a shoulder of mutton , roste it , and save the gravy , slice one half , and mince the other , and put it into a pipkin with the shoulder blade , put to it some strong broth of good mutton or beef gravy , large mace , some pepper , salt , and a big onion or two , a faggot of sweet herbs , and a pint of white wine ; stew them well together close covered , and being tender stewed , put away the fat , and put some oyster liquor to the meat , and give it a walm : Then have three pints of great oysters parboild in their own liquor , and bearded ; stew them in a pipkin with large mace , two great whole onions , a little salt , vinegar , butter , some white wine , pepper , and stript time ; the materials being well stewed down , dish up the shoulder of mutton on a fine clean dish , and pour on the materials or hashed mutton , then the stewed oysters over all , with slic't lemon and fine carved sippets round the dish .

To hash a shoulder of Mutton otherwayes .

STew it with claret wine , onely adding these few varieties more then the other ; viz. two or three anchoves , olives , capers , samphire , barberries , grapes , or gooseberries , and in all points else as the former . But then the shoulder being roasted , take off the skin of the upper side whole , and when the meat is dished , lay on the upper skin whole , and cox it .

To hash a shoulder of Mutton the French way .

TAke a shoulder of mutton , roste it thorowly , and save the gravy ; being well roasted , cut it into fine thin slices into a stewing-pan or dish ; leave the shoulder bones with some meat on them , and hack them with your knife ; then blow off the fat from the gravy you saved , and put it to your meat with a quarter of a pint of claret wine , some salt , and a grated nutmeg ; stew all the foresaid things together a quarter of an hour , and serve it in a fine clean dish with sippets of French bread : then rub the dish bottom with a clove of garlick , or an onion , as you please ; dish up the shoulder bones first , and then the meat on that ; then have a good lemon cut into dice work , as square as small dice , peel and all together , and strew it on the meat ; then run it over with beaten butter , and gravy of mutton .

Scotch Collops of Mutton .

TAke a leg of mutton , and take out the bone , leave the leg whole , and cut large collops round the leg as thin as a half-crown piece ; hack them , then salt and broil them on a clear charcole fire , broil them up quick , and the blood will rise on the upper side ; then take them up plum off the fire , and turn the gravy into a dish ; this done , broil the other side , but have a care you broil them not too dry ; then make sauce with the gravy , a little claret wine , and nutmeg ; give the collops a turn or two in the gravy , and dish them one by one , or two , one upon another ; then run them over with the juyce of orange or lemon .

Scotch Collops of a Leg or Loin of mutton otherwayes .

BOne a leg of mutton , and cut it cross the grain of the meat , slice it into very thin slices , and hack them with the back of a knife ; then fry them in the best butter you can get , but first salt them a little before they be fried ; or being not too much fried , pour away the butter , and put to them some mutton broth or gravy onely , give them a walm in the pan , and dish them hot .

Sometimes for change put to them grated nutmeg , gravy , juyce of orange , and a little claret wine ; and being fried as the former , give it a walm , run it over with beaten butter , and serve it up hot .

Otherwayes for more variety , adde some capers , oysters , and lemon .

To make a Hash of Partridges or Capons .

TAke twelve partridges and roste them , and being cold mince them very fine , the brawns or wings , and leave the legs and rumps whole ; then put some strong mutton broth to them , or good mutton gravy , grated nutmeg , a great onion or two , some pistaches , chesnuts , and salt ; then stew them in a large earthen pipkin or sauce pan ; stew the rumps and legs by themselves in strong broth in another pipkin ; then have a fine clean dish , and take a French six penny bread , chip it , and cover the bottom of the dish , and when you go to dish the Hash , steep the bread with some good mutton broth , or good mutton gravy ; then pour the Hash on the steeped bread , lay the legs and the rumps on the Hash , with some fried oysters , pistaches , chesnuts , slic't lemon , and lemon-peel , yolks of eggs strained with juyce of orange and beaten butter beat together , and run over all ; garnish the dish with carved oranges , lemons , fried oysters , chesnuts , and pistaches . Thus you may hash any kinde of Fowl , whether water or land Fowl .

To hash a Hare .

FLay it and draw it , then cut it into pieces , and wash it in claret wine and water very clean , strain the liquor , and parboil the quarters ; then take them and slice them , and put them into a dish with the legs , wings , or shoulders and head whole ; cut the chine into two or three pieces , and put to it two or three great onions , and some of the liquor where it was parboild , stew it between two dishes close covered till it be tender , and put to it some mace , pepper , and nutmeg ; serve it on fine carved sippets , and run it over with beaten butter , lemon , marrow , and barberries .

To hash a Rabit .

TAke a Rabit being flayed and wiped clean ; then cut off the thighs , legs , wings , and head , and part the chine into four pieces , put all into a dish or pipkin , and put to it a pint of white wine , and as much fair water , gross pepper , slic't ginger , salt , time , and some other sweet herbs being finely minced , and two or three blades of mace ; stew it the space of two hours , and a little before you dish it , take the yolks of six new laid eggs , dissolve them with some grape verjuyce , give it a walm or two on the fire , and serve it up hot .

To stew or hash Rabits otherwayes .

STew them between two dishes as the former , in quarters or pieces as long as your finger , with some broth , mace , a bundle of sweet herbs , salt , and a little white wine , being well stewed down , strain the yolks of two or three hard eggs with some of the broth , and thicken the broth where the rabit stews ; then have some cabidge-lettice boild in fair water , and being boild tender put them in beaten butter with a few boild raisins of the Sun ; or in place of lettice you may use white endive : then the rabits being finely stewed , dish them up on fine carved sippets , and lay on the garnish of lettice , mace , raisins of the Sun , grapes , slic't lemon or barberries ; broth it , and scrape on sugar . Thus chickens , pigeons , or partridge .

To hash Rabits otherwayes .

MAke a forcing or stuffing in the belly of the rabits , with some sweet herbs , yolks of hard eggs , parsley , sage , currans , pepper and salt , and boil them as the former .

To hash any Land Fowl .

TAke a capon and hash the wings in fine thin slices , leave the rumps and legs whole , put them into a pipkin with a little strong broth , nutmeg , some stewed or pickled mushrooms , and an onion very small slic't , or as the capon is slic't about the bigness of a three-pence ; stew it down with a little butter and gravy , and then dish it on fine sippets , lay the rumps and legs on the meat , and run it over with beaten butter , beaten with slices of lemon-peel .

To boil Woodcocks or Snites .

BOil them either in strong broth , or in water and salt , and being boiled take out the guts and chop them small with the liver , put to it some crumbs of grated white bread , a little of the broth of the cock , and some large mace ; stew them together with some gravy , then dissolve the yolks of two eggs with some wine vinegar , and a little grated nutmeg , and when you are ready to dish it , put the eggs to it , and stir it amongst the sauce with a little butter ; dish them on sippets , and run the sauce over them with some beaten butter and capers , or lemon minced small , barberries or whole pickled grapes .

Sometimes with this sauce boil some slic't onions , and currans boil'd in a broth by it self ; when you boil it with onions rub the bottom of the dish with garlick .

Boild Cocks or Larks otherwayes .

BOil them with the guts in them , in strong broth , or fair water , and three or four whole onions , large mace , and salt ; the cocks being boild , make sauce with some thin slices of manchet or grated bread in another pipkin , and some of the broth where the fowl or cocks boil , then put to it some butter and the guts and liver minced , then have some yolks of eggs dissolved with some vinegar and some grated nutmeg , put it to the other ingredients , stir them together , and dish the fowl on fine sippets , pour on the sauce with some slic't lemon , grapes , or barberries , and run it over with beaten butter .

To boil any Land Fowl , as Turky , Bustard , Pheasant , Peacock , Partridge , or the like .

TAke a turkey and flay off the skin , leave the legs and rumps whole , then mince the flesh raw with some beef-suet or lard , season it with nutmeg , pepper , salt , and some minced sweet herbs , then put to it some yolks of raw eggs and mingle all together , with two bottoms of boild artichocks , rosted chesnuts blanched , some marrow , and some boild skirrets or parsnips cut like dice , or some pleasant pears , and yolks of hard eggs in quarters , some gooseberries , grapes , or barberries ; fill the skin , and prick it up in the back , stew it in a stewing pan or deep dish , and cover it with another ; but first put some strong broth to it , some marrow , artichocks boild and quartered , large mace , white wine , chesnuts , quarters of pears , salt , grapes , barberries , and some of the meat made up in balls stewed with the turkey ; being finely boild or stewed , serve it on fine carved sippets , broth it , and lay on the garnish with slices of lemon and whole lemon-peel , run it over with beaten butter , and garnish the dish with chesnuts , yolks of hard eggs , and large mace .

For the lears or thickning , yolks of hard eggs strained with some of the broth , or strained almond paste with some of the broth , or else strained bread and sorrel ,

Otherwayes you may boil the former fowls either boned and trust up with a farsing of some minced veal or mutton , and seasoned as the former in all points , with those materials , or boil it with the bones in being trust up . A turkey to bake , and break the bones .

Otherwayes bone the fowl , and fill the body with the foresaid farsing , or make a pudding of grated bread , minced suet of beef or veal , seasoned with cloves , mace , pepper , salt , and grapes , fill the body and prick up the back , and stew it as is aforesaid .

Or make the pudding of grated bread , beef-suet minced , some currans , nutmegs , cloves , sugar , sweet herbs , salt , juyce of spinage ; if yellow , saffron . some minced meat , cream , eggs and barberries : fill the fowl and stew it in mutton broth and white wine , with the gizard , liver , and bones , stew it down well , then have some artichock bottoms boild and quartered , some potatoes boild and blanched , and some dates quartered , also some marrow boild in water and salt ; for the garnish some boild skirret or pleasant pears . Then make a lear of almond paste strained with mutton broth , for the thickening of the former broth .

Otherwayes simple being stuffed with parsley , serve it in with butter , vinegar , and parsley boiled and minced ; as also bacon boild on it or about it , in two pieces , and two saucers of green sauce .

Or otherwayes for variety , boil your fowl in water and salt , then take strong broth and put in a faggot of sweet herbs , mace , marrow , cucumber slic't , and thin slices of interlarded bacon , and salt , &c.

To boil Capons , Pullets , Chickens , Pigeons , Pheasants or Partridges .

FEarce them either with the bone or boned , then take off the skin whole , with the legs , wings , neck , and head on , mince the body with some bacon or beef-suet , season it with nutmeg , pepper , cloves , beaten ginger , salt , and a few sweet herbs , finely minced and mingled amongst some three or four yolks of eggs , some sugar , whole grapes , gooseberries , barberries , and pistaches ; fill the skins and prick them up in the back , then stew them between two dishes , with some strong broth , white wine , butter , some large mace , marrow , gooseberries , and sweet herbs ; being stewed serve them on sippets with some marrow and slic't lemon ; in winter , currans .

To boil a Capon or Chicken in White Broth.

FIrst boil the capon in water and salt , then take three pints of strong broth , and a quart of white wine , and stew it in a pipkin with a quarter of a pound of dates , half a pound of sine sugar , four or five blades of large mace , the marrow of three marrow bones , a handful of white endive ; stew these in a pipkin very leasurely , that it may but onely simper , then being finely stewed , and the broth well tasted , strain the yolks of ten eggs with some of the broth . Before you dish up the capon or chickens , put in the eggs into the broth , and keep it stirring that it may not curdle , give it a walm and set it from the fire ; the fowls being dished up put on the broth , and garnish the meat with dates , marrow , large mace , endive , preserved barberries , and oranges , boil'd skirrets , poungarnet , and curnells . Make a lear of almond paste and grape verjuyce .

A rare Frycase .

Take six pigeon and six chicken peepers , scald and truss them being drawn clean , head and all on , then set them , and have some lamb-stones and sweetbreads blanched , parboild and slic't , fry most of the sweetbreads flowred , have also some asparagus 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 good sweet butter , being finely fryed put out the butter , and put to them some roste mutton gravy , some large fryed oysters , and some salt ; then put in the hard yolks of eggs , and the rest of the sweetbreads that are not fryed , the pistaches , asparagus , 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-verjuyce or wine vinegar , and a little beaten mace and put it to the frycase , then have a french six penny loaf slic't into a fair large dish set on coals , with some good mutton gravy , then give the frycase two or three walms on the fire , and pour it on the sop ; in the dish ; garnish it with fryed sweet-bread , fryed oysters , fryed marrow , pistaches , slic't almonds , and the juyce of two or three oranges .

Capons in Pottage in the French Fashion .

DRaw and truss the Capons , set them , and fill their bellies with marrow ; then put them in a pipkin with a knuckle of veal , a neck of mutton , a marrow bone , and some sweetbreads of veal , season the broth with cloves , mace , and a little salt , and set it to the fire ; let it boil gently till the capons be enough , but have a care you boil them not too much ; as your capons boil , make ready the bottoms and tops of eight or ten rouls of French Bread , put them dried into a fair silver dish , wherein you serve the capons ; set it on the fire , and put to the bread two ladles full of broth wherein the capons are boiled , and a ladle full of mutton gravy ; cover the dish and let it stand till you dish up the capons ; if need require , adde now and then a ladle full of broth and gravy : when you are ready toserve it , first lay on the marrow bone , then the capons on each side ; then fill up the dish with gravy of mutton , and wring on the juyce of a lemon or two ; then with a spoon take off all the fat that swimmeth on the pottage ; garnish the capons with the sweetbreads , and some carved Lemon , and serve it hot .

To boil a Capon , Pullet , or Chicken .

BOil them in good mutton broth , with mace , a faggot of sweet herbs , sage , spinage , marigold leaves and flowers , white or green endive , burrage , bugloss , parsley , and sorrel , and serve it on sippets .

To boil Capons or Chickens with Sage and Parsley .

FIrst boil them in water and salt , then boil some parsley , sage , two or three eggs hard , chop them ; then have a few thin slices of fine manchet , and stew all together , but break not the slicesof bread ; stew them with some of the broth wherein the chickens boils , some large mace , butter , a little white wine or vinegar , with a few barberies or grapes ; dish up the chickens on the sauce , and run them over with sweet butter and lemon cut like dice , the peel cut like small lard , and boil a little peel with the chickens .

To boil a Capon or Chicken with divers Compositions .

TAke off the skin whole , but leave on the legs , wings , and head ; mince the body with some beef-suet or lard , puc to it some sweet herbs minced , and season it with cloves , mace , pepper , salt , two or three eggs , grapes , gooseberries , or barberries , bits of potato or mushrooms : In the winter with sugar , currans , and prunes fill the skin , prick it up , and stew it between two dishes , with large mace , and strong broth , pieces of artichocks , cardones or asparagus , and marrow : being finely stewed , serve it on carved sippets , and run it over with beaten butter , lemon slic't , and scrape on sugar .

To boil a Capon , Chicken with Cardones , Mushrooms , Artichocks , or Oysters .

THe foresaid Fowls being parboild , and cleansed from the grounds , stew them finely ; then take your cardones being cleansed and peeled into water , have a skillet of fair water boiling hot , and put them therein ; b●ing tender boild , take them up and fry them in chopt lard or sweet butter , pour away the butter , and put them into a pipkin , with strong broth , pepper , mace , ginger , verjuyce , and juyce of orange ; stew all together with some strained almonds , and some sweet herbs chopped , give them a walm , and serve your capon or chicken on sippets .

Let them be fearsed , as you may see in the Book of fearst Meats , and wrap your fearst Fowl in cauls of Veal , half roste them , then stew them in a pipkin with the foresaid cardones and broth .

To boil a Capon or Chicken in the French Fashion with Skirrets or French Beans .

TAke a capon and boil it in fair water with a little salt , a faggot of time and rosemary bound up hard , some parsley and sennel roots being picked and finely cleansed , and two or three blades of large mace ; being almost boild , put in two whole onions boild and strained with oyster liquor , a little verjuyce , grated bread , and some beaten pepper , give it a walm or two , and serve the capon or chicken on fine carved sippets . Garnish it with an orange-peel boild in strong broth , and some French Beans boild and put in thick butter , or some skirret , cardones , artichocks , slic't lemon , mace , or orange .

To boil Capon or Chicken with sugar Pease .

WHen the cods be but young , string them and pick off the husks ; then take two or three handfuls , and put them into a pipkin with half a pound of sweet butter , a quarter of a pint of fair water , gross pepper , salt , mace , and some sallet oyl : stew them till they be very tender , and strain to them three or four yolks of eggs , with six spoonfuls of sack .

To boil a Capon or Chicken with Collyflowers .

CUt off the buds of your flowers , and boil them in milk with a little mace till they be very tender ; then take the yolks of two eggs , and strain them with a quarter of , a pint of sack ; then take as much thick butter being drawn with a little vinegar and a slic't lemon , brew them together ; then take the flowers out of the milk , put them to the butter and sack , dish up your capon being tender boil'd upon sippets finely carved , and pour on the sauce , serve it to the table with a little salt .

To boil a Capon or Chicken with Sparagus .

BOil your Capon or chicken in fair water and some salt , then put in their bellies a little mace , chopped parsley , and sweet butter ; being boild , serve them on sippets , and put a little of the broth on them : then have a bundle or two of sparagus boild , put in beaten butter , and serve it on your capon or chicken .

To boil a Capon or Chicken with Rice .

BOil the capon in fair water and salt , then take half a pound of rice , and boil it in milk ; being half boiled , put away the milk , and boil it in two quarts of cream , put to it a little rose water , large mace , or nutmeg , and the foresaid materials . Being almost boil'd , strain the yolks of six or seven eggs with a little cream , and stir altogether ; give them a walm , and dish up the capon or chicken , then pour on the rice , being seasoned with sugar and salt , and serve it on fine carved sippets . Garnish the dish with scraped sugar , orange , preserved barberries , slic't lemon , or poungarnet kernels , as also the capon or chicken , and marrow on them .

Divers Meats boiled with Bacon hot or cold ; as Calves-head , any Joynt of Veal , lean Venison , Rabits , Turkie , Peacock , Capons , Pullets , Pheasants , Pewets , Pigeons , Partridges , Ducks , Mallards , or any Sea Fowl .

TAke a leg of veal and and soak it in fair water , the blood being well soaked from it and white , boil it ; but first stuff it with parsley and other sweet herbs chopped small , as also some yolks of hard eggs minced ; stuff it and boil it in water and salt , then boil the bacon by its self either stuffed or not , as you please ; the veal and bacon being boiled white , serve them being dished up , and lay the bacon by the veal with the rinde on in a whole piece , or take off the rinde and cut it in four , six , or eight thin slices ; let your bacon be of the ribs , and serve it with parsley strowed on it , green sauce in saucers , or others , as you may see in the Book of Sauces .

Cold otherwayes .

BOil any of the meats , poultry , or birds abovesaid with the ribs of bacon , when it is boiled take off the rinde being finely cleansed from the rust and filth ; slice it into thin slices , and season it with nutmeg , cinamon , cloves , pepper , and fennel-seed all finely beaten , with fine sugar amongst them , sprinkle over all rose vinegar , and put some of the slices into your boild capon or other fowl lay some slices on it , and lay your capon or other fowl on some blank manger in a clean dish , and serve it cold .

To boil Land Fowl , Sea Fowl , Lamb , Kid , or any Heads in the French Fashion , with green Pease or Haslers .

TAke pease , sheal them , and put them into boiling mutton broth , with some thin slices of interlarded bacon ; being almost boiled , put in chopped parsley , some anniseeeds , and strain some of the pease , thick them or not , as you please ; then put in some pepper , give it a walm , and serve kids or lambs head on sippets , and stick it other wayes with eggs and grated cheese , or some of the pease and flower strained ; sometimes for variety you may use saffron or mint .

To boil all other smaller Fowls , as Ruffes , Brewes , Godwits , Knots , Dotterels , Strents , Pewits , Ollines , Gravelens , Oxeyes , Redshanks , &c.

HAlf roast any of these fowls , and stick on one side a few cloves as they roste , save the gravy , and being half rosted , put them into a pipkin , with the gravy , some claret wine , as much strong broth as will cover them , some broild houshold-bread strained , also mace , cloves , pepper , ginger , some fryed onions and salt ; stew all well together , and serve them on fine carved sippets : sometimes for change adde capers and samphire .

To boil all manner of small Birds , or Land Fowl , as Plovers , Quails , Railes , Black birds , Thrushes , Snites , Wheat-ears , Larks , Sparrows , Martins .

TAke them and truss them , or cut off the legs and heads , and boil them in strong broth or water , scum them , and put in large mace , white wine , washed currans , dates , marrow , pepper , and salt ; being well stewed , dish them on fine carved sippets , thicken the broth with strained almonds , rose-water and sugar , and garnish them with lemon , barberries sugar , or grated bread strewed about the dish . For leire otherwayes , strained sweet-bread , or strained bread and hard eggs , with verjuyce and broth .

Sometimes for variety garnish them with potatoes , farsings , or little balls of farsed meat .

To boil a Swan , Whopper , wild or tame Goose , Crane , Shoveller , Herne , Ducks , Mallard , Bittor , Widgeons , Gulls , or Curlewes .

TAke a swan and bone it , leave on the legs and wings , then make a farsing of some beef-suet or minced lard , some minced mutton or venison being finely minced with some sweet herbs , beaten nutmeg , pepper , cloves , and mace ; then have some oysters parboild in their own liquor , mingle them amongst the minced meat , with some raw eggs , and fill the body of the fowl , prick it up close on the back , and boil it in a stewing pan or deep dish , then put to the fowl some strong broth , large mace , white wine , a few cloves , oyster liquor , and some boild marrow ; stew them all well together : then have oysters stewed by themselves , with an onion or two , mace , pepper , butter , and a little white wine . Then have the bottoms of artichocks ready boild , and put in some beaten butter , and some boild marrow ; dish up the fowl on fine carved sippets , then broth them , garnish them with stewed oysters , marrow , artichocks ; gooseberries , slic't lemon , barberries , or grapes , and large mace ; garnish the dish with grated bread , oysters , mace , lemon , and artichocks , and run over the fowl with beaten butter .

Otherwayes fill the body with a pudding made of grated bread , yolks of eggs , sweet herbs minced small , with an onion , and some beef-suet minced , some beaten cloves , mace , pepper , and salt , some of the blood of the fowl mixed with it , and a little cream ; fill the fowl , and stew it or boil it as before .

To boil any large water Fowl otherwayes , as Swan , Whopper , wilde or tame Geese , &c.

TAke a goose and salt it two or three dayes , then truss it to boil , cut lard as big us your little finger and lard the breast ; season the lard with pepper , mace , and salt ; then boil it in beef-broth , or water and salt , put to it pepper grosly beaten , a bundle of bay-leaves , time , and rosemary bound up very well , boil them with the fowl ; then prepare some cabidge boild tender in water and salt , squeese out the water from it , and put it in a pipkin with some strong broth , claret wine , and a good big onion or two ; season it with pepper , mace , and salt , and three or four anchoves dissolved ; stew these together with a ladle full of sweet butter and a little vinegar : and when the goose is boild enough , and your cabbidge on sippets , lay on the goose with some cabbidge on the breast , and serve it up . Thus you may dress any large wilde fowl .

To boil all manner of small Sea or Land Fowl .

BOil the fowl in water and salt , then take some of the broth , and put to it some beefs udder boild and slic't into thin slices , with some pistaches blanched , some slic't sausages stript out of the skin , white wine , sweet herbs , and large mace ; stew these together till you think it sufficiently boild , then put to it beet-root cut into slices , beat it up with butter , and carve up the fowl , pour the broth on it , and garnish it with sippets or what you please .

Or thus .

Take and lard them , then half roast them , draw them , and put them in a pipkin , with some strong broth or claret wine , some chesnuts , a pint of great oysters taking the beards from them , two or three onions minced very small , some mace , a little beaten ginger , and a crust of French bread grated ; thicken it , and dish them upon sops : if no oysters , chesnuts , or artichock bottoms , turnips , collyflowers , interlarded bacon in thin slices , and sweetbreads , &c.

Otherwayes .

Take them and roste them , save the gravy , and being rosted put them in a pipkin , with the gravy , some slic't onions , ginger , cloves , pepper , salt . grated bread , claret wine , currans , capers , mace , barberries , and sugar , serve them on fine sippets , and run them over with beaten butter , slic't lemon , and lemon-peel ; sometimes for change use stewed oysters or cockles .

To boil or dress any Land Fowl , or Birds in the Italian fashion , in a broth called Brodo Lardiero .

TAke six pigeons being finely cleansed and trust , put them into a pipkin with a quart of strong broth , or water , and half wine , then put therein some fine slices of interlarded bacon ; when it boils scum it , and put in nutmeg , mace , ginger , pepper , salt , currans , sugar , some sack , raisins of the Sun , prunes , sage , dryed cherries , time , a little saffron , and dish them on fine carved sippets .

To stew Pigeons in the French fashion .

THe Pigeons being drawn and trust , make a fearsing or stopping of some sweet herbs minced , then mince some beef-suet or lard , grated bread , currans , cloves , mace , pepper , ginger , sugar , and three or four raw eggs . The pigeons being larded and half rosted , stuff them with foresaid fearsing , and put a boild cabidge stuck with a few cloves round about them ; binde up every pigeon several with packthred , then put them in a pipkin a boiling with strong mutton broth , three or four yolks of hard eggs minced small , some large mace , whole cloves , pepper , salt , and a little white wine ; being boild , serve them on fine carved sippets , and strow on cinamon ginger , and sugar .

Otherwayes in the French fashion .

TAke pigeons ready pull'd or scalded , take the flesh out of the skin , and leave the skin whole with the legs and wings hanging to it , mince the bodies with some lard or beef-suet together very small , then put to them some sweet herbs finely minced , and season all with cloves , mace , ginger , pepper , some grated bread or parmisan grated , and yolks of eggs ; fill again the skins , and prick them up in the back , then put them in a dish with some strong broth , and sweet herbs chopped , large mace , gooseberrries , barerries or grapes ; then have some cabbidge-lettice boild in water and salt , put to them buttter , and the pigeons being boild , serve them on fine sippets .

To boil Pigeons otherwayes .

BEing trussed , put them in a pipkin , with some strong broth or fair water , boil and scum them , then put in some mace , a faggot of sweet herbs , white endive , marigold flowers , and salt ; and being finely boild , serve them on sippets , and garnish the dish with mace and white endive flowers .

Otherwayes you may adde cucumbers in quarters either pickled or fresh , and some pickled capers ; or boil the cucumbers by themselves , and put them in beaten butter , and sweet herbs chopped small .

Or boil them with capers , samphire , mace nutmeg , spinage , endive , and a rack or chine of mutton boil'd with them .

Or else with capers , mace , salt , and sweet herbs in a faggot ; then have some cabbidge or collyflowers boild very tender in fair water and salt , pour away the water , and put them in beaten butter , and when the fowls be boild , serve the cabbidge on them .

To boil Pigeons otherwayes .

TAke Pigeons being finely cleansed and trust , put them in a pipkin or skillet clean scowred , with some mutton broth or fair water ; set them a boiling and scum them clean , then put to them large mace , and well washed currans , some strained bread strained with vinegar and broth , put it to the pigeons with some sweet butter and capers ; boil them very white , and being boild , serve them on fine carved sippets in the broth with some sugar ; garnish them with lemon , fine sugar , mace , grapes , gooseberries , or barberries , and run them over with beaten butter ; garnish the dish with grated manchet .

Pottages .

Pottage in the Italian Fashion .

BOil green pease with some strong broth , and interlarded bacon cut into slices ; the pease being boild , put to them some chopped parsley , pepper , anniseed , and strain some of the pease to thicken the broth : give it a walm and serve it on sippets , with boild chickens , pigeons , kids , or lambs head , mutton , duck , mallard , or any poultrey .

Sometimes for variety you may thicken the broth with eggs .

Pottage otherwayes in the Italian Fashion .

BOil a rack of mutton , a few whole cloves , mace , slic't ginger , all manner of sweet herbs chopped , and a little salt ; being finely boiled , put in some strained almond paste , with grape verjuyce , saffron , grapes , or gooseberries ; give them a walm , and serve your meat on sippets .

Pottage of Mutton , Veal , or Beef , in the English fashion .

CUt a rack of mutton in two pieces , and take a knuckle of veal , and boil it in a gallon pot or pipkin , with good store of herbs and a pint of oatmeal chopped amongst the herbs , as time , sweet marjoram , parsley chives , salt , succory , marigold-leaves , and flowers , strawberry-leaves , violet-leaves , beets , borage , sorrel , blood-wort , sage , penny-royal ; and being finely boild , serve them on fine carved sippets with the mutton and veal , &c.

To stew a Shoulder of Mutton with Oysters .

TAke a shoulder of mutton , and roste it , and being half rosted or more , take off the upper skin whole , and cut the meat into thin slices , then stew it with claret , mace , nutmeg , anchoves , oyster-liquor , salt , capers , olives , samphire , and slices of orange , leave the shoulder-blade with some meat on it , and hack it , save also the marrow-bone whole with some meat on it , and lay it in a clean dish ; the meat being finely stewed ; pour it on the bones , and on that some stewed oysters , and large oysters over all with slic't lemon and lemon-peel .

The skin being first finely breaded , stew the oysters with large mace , a great onion or two , butter , vinegar , white wine , a bundle of sweet herbs , and lay on the skin again over all , &c.

To roste a Shoulder of mutton with onions and parsley , and baste it with Oranges .

STuff it with parsley and onions , or sweet herbs , nutmeg , and salt ; and in the rosting of it , baste it with the juyce of oranges , save the gravy and clear away the fat , then stew it up with a slice or two of orange and an anchove , without any fat on the gravy , &c.

Other hashes of Scotch Collops .

CUt a leg of mutton into thin slices , as thin as a shilling , cross the grain of the leg , sprinkle them lightly with salt , and fry them with sweet butter , serve them with gravy or juyce of orange , and nutmeg , and run them over with beaten butter , lemon , &c.

Otherwayes the foresaid Collops .

For variety , sometimes season them with coriander-seed , or stamped fennil-seed , pepper , and salt ; sprinkle them with white wine , then flowerd , fryed , and served with juyce of orange , for sauce , with sirrup of rose vinegar or elder vinegar .

Other Hashes or Scotch Collops of any Joint of Veal , either a Loin , Leg , Rack , or Shoulder .

CUt a leg into thin slices , as you do Scotch collops of mutton , hack and fry them with small thin slices of interlarded bacon as big as the slices of veal , fry them with sweet butter ; and being finely fryed , dish them up in a fine dish , put from them the butter that you fryed them with , and put to them beaten butter , with lemon , gravy , and juyce of orange .

A hash of a Leg of Mutton in the French fashion .

PArboil a leg of mutton , then take it up , and pare off some thin slices on the under , upper side , or round it , prick the leg through to let out the gravy on the slices , then bruise some sweet herbs , as time , parsley , marjoram , savory , with the back of a ladle , and put to it a piece of sweet butter , pepper , verjuyce ; and when your mutton is boild , pour all over the slices herbs and broth on the leg into a clean dish .

Another hash of Mutton or Lamb , either hot or cold .

ROste a shoulder of mutton , and cut it into slices , put to it oysters , white wine , raisins of the sun , salt , nutmeg , and strong broth ( or no raisins ) slic't lemon or orange ; stew it all together , and serve it on sippets , and run it over with beaten butter and lemon , &c.

Another hash of a Joint of Mutton or Lamb hot or cold .

CUt it in very thin slices , then put them in a pipkin or dish , and put to it a pint of claret wine , salt , nutmeg , large mace , an anchove or two , stew them well together with a little gravy ; and being finely stewed , serve them on carved sippets with some beaten butter and lemon , &c.

Otherwayes .

Cut it into thin slices raw , and fry it with a pint of white wine till it be brown , and put them in a pipkin with slic't lemon , salt , fryed parsley , gravy , nutmeg , and garnish your dish with nutmeg and lemon .

Other hashes of a Shoulder of Mutton .

BOil it and cut it in thin slices , hack the shoulder-blade , and put all into a pipkin or deep dish , with some salt , gravy , white wine , some strong broth , and a faggot of sweet herbs , oyster-liquor , caper-liquor , and capers : being stewed down , bruise some parsley , and put to it some beaten cloves and mace , and serve it on sippets .

Divers made Dishes or Capilotado's .

First , a dish of Chines of Mutton , Veal Capon , Pigeons , or other Fowls .

BOil a pound of rice in mutton broth , put to it some blanched chesnuts , pine-apple-seeds , almonds or pistaches ; being boild thick , put to it some marrow or fresh butter , salt , cinamon and sugar ; then cut your veal into small bits or pieces , and break up the fowl ; then have a fair dish and set it on the embers , and put some of your rice , and some of your meat , and more of the rice and sugar , and cinamon and pepper over all , and some marrow .

Capilotado , in the Lombardy fashion , of a Capon .

BOil rice in mutton broth , till it be very thick , and put to it some salt and sugar .

Then have also some Bolonia sausages boild very tender , minced very small , or grated , and some grated cheese , sugar and cinamon mingled together : then cut up the boild or roste capon , and lay it upon a clean dish with some of the rice , strow on cinamon and sausage , grated cheese and sugar , and lay on yolks of raw eggs ; thus make two or three layings and more , eggs and some butter or marrow on the top af all , and set it on the embers , and cover it , or in a warm oven .

Capilotado of Pigeons , or wilde Ducks , or any Land or Sea Fowls roasted .

TAke a pound of almond paste , and put to it a capon minced and stamped with the almonds , and some crums of manchet , some sack or white wine , three pints of strong broth cold , and eight or ten yolks of raw eggs ; strain all the foresaid together , and boil it in a skillet with some sugar to a pretty thickness , put to it some cinamon , nutmeg , and a few whole cloves ; then have roast pigeons , or any small birds roasted , cut them up , and do as is aforesaid , and strow on sugar and cinamon .

Capilotado for Roast Meats , as Partridge , Pigeons , eight or twelve , or any other the like : or Sea Fowls , Ducks , or Wigeons .

TAke a pound of almonds , a pound of currans , a pound of sugar , half a pound of muskefied bisket bread , a pottle of strong broth cold , half a pint of grape verjuyce , pepper half an ounce , nutmegs as much , an ounce of cinamon , and a few cloves : all these aforesaid stamped , strained , and boiled with the foresaid liquor , and in all points as the former , onely toasts must be added .

Other Capilotado common .

TAke two pound of parmisan grated , a minced kidney of veal , a pound of other fat cheese , ten cloves of garlick boild , broth , or none , two capons minced and stamped roast or boild , and put to it ten yolks of eggs raw with a pound of sugar : temper the foresaid with strong broth , and boil all in a broad skillet or brass pan , in the boiling , stir it continually , till it be incorporated , and put to it an ounce of cinamon , a little pepper , half an ounce of cloves , and as much nutmeg beaten , some saffron ; then break up your roast fowls , roast lamb , kid , or fried veal , make three bottoms , and set it into a warm oven , till you serve it in , &c ,

Capilotado , or Custard , in the Hungarian Fashion , in the Pot , or baked in an Oven .

TAke two quarts of goats or cows milk , or two quarts of cream , and the whites of five new laid eggs , yolks and all , or ten yolks , a pound of sugar , half an ounce of cinamon , a little salt , and some saffron ; strain it and bake it in a deep dish , being baked , put on the juyce of four or five oranges , a little white wine , rose water , and beaten ginger , &c.

Capilotado Francois .

ROast a leg of mutton , save the gravy , and mince it small , then strain a pound of almond paste with some mutton or capon broth cold , some three pints and a half of grape verjuyce , a pound of sugar , some cinamon , beaten pepper , and salt ; the meat and almonds being stamped and strained , put it a boiling softly , and stir it continually , till it be well incorporate and thick ; then serve it in a dish with some roast chickens , pigeons , or capon : put the gravy to it , and strow on sugar , some marrow , cinamon , &c.

Sometimes you may adde some interlarded bacon instead of marrow , some sweet herbs , and a kidney of veal .

Sometimes eggs , currans , saffron , gooseberries , &c.

Other made Dishes , or little Pasties , called in Italian Tortelleti .

TAke a roast or boild capon , and a calves udder , or veal , mince it and stamp it with some marrow , mint , or sweet marjoram , put a pound of fat parmisan grated to it ; half a pound of sugar , and a quarter of a pound of currans , some chopped sweet herbs pepper , saffron , nutmeg , cinamon four or five yolks of eggs , and two whites : Mingle all together , and make a piece of paste of warm or boiling liquor , and some rose water , sugar , butter , make some great , and some very little , rouls , or stars , according to the judgement of the Cook ; boil them in broth , milk , or cream . Thus also fish . Serve them with grated fat cheese or parmisan , sugar , and beaten cinamon on them in a dish , &c.

Tortelleti , or little Pasties .

MInce some interlarded bacon , some pork or any other meat , with some calves udder , and put to it a pound of fresh cheese , fat cheese , or parmisan , a pound of sugar , and some roasted turnips or parsnips , a quarter of a pound of currans , pepper , cloves , nutmegs , eight eggs , saffron ; mingle all together , and make your pasties like little fishes , stars , rouls , or like beans or pease , boil them in flesh broth , and serve them with grated cheese and sugar , and serve them hot .

Tortelleti , or little Pasties otherwayes , of Beets or Spinage chopped very small .

BEing washed and wrung dry , fry them in butter , put to them some sweet herbs chopped small , with some grated parmisan , some cinamon , cloves , saffron , pepper , currans , raw eggs , and grated bread : Make your pasties , and boil them in strong broth , cream , milk , or almond milk : thus you may do any fish . Serve them with sugar , cinamon , and grated cheese .

Tortelleti , of green Pease , French Beans , or any kinde of Pulse green or dry .

TAke Pease green or dry , French Beans , or Garden Beans green or dry , boil them tender , and stamp them ; strain them through a strainer , and put to them some fried onions chopped small , sugar , cinamon , cloves , pepper , and nutmeg , some grated parmisan , or fat cheese , and some cheese-curds stamped .

Then make paste , and make little pasties , boil them in broth , or as beforesaid , and serve them with sugar , cinamon , and grated cheese in a fine clean dish .

To boil Capon or Chicken with Collyflowers in the French Fashion ,

CUt off the buds of your flowers , and boil them in milk with a little mace till they be very tender ; then take the yolks of two eggs , strain them with a quarter of a pint of sack ; then take as much thick butter , being drawn with a little vinegar , and a slic't lemon , brew them together ; then take the flowers out of the milk , and put them into the butter and sack : then dish up your capon , being tender boild , upon sippets finely carved , and pour on the sauce , and serve it to the table with a little salt .

To boil Capon , Chicken , Pigeons , or any Land Fowls in the French Fashion .

EIther the skin stuffed with minced meat , or boned , and fill the vents and body ; or not boned and trust to boil , fill the bodies with any of the farsings following , made of any minced meat , and seasoned with pepper , cloves , mace , and salt ; then mince some sweet herbs with bacon and fowl , veal , mutton , or lamb , and mix with it three or four eggs : Mingle all together with grapes , gooseberries , barberries , or red currans , and sugar , or none , some pine-apple seed , or pistaches ; fill the fowl , and stew it in a stewing pan with some strong broth , as much as will cover them , and a little white wine ; being stewed , serve them in a dish with sippets finely carved , and slic't orange , lemon , barberries , gooseberries , sweet herbs chopped , and mace .

To boil Partridges , or any of the former Fowls stuffed with any the filling aforesaid .

BOil them in a pipkin with strong broth , white wine , mace , sweet herbs chopped very fine , and put some falt , and stew them leasurely ; being finely stewed , put some marrow and strained almonds with rose-water to thicken it , serve them on fine carved sippets , and broth them , garnish the dish with grated bread and pistaches , mace , and lemon , or grapes .

To boil Pigeons , Woodcocks , Snites , Blackbirds , Thrushes , Veldifers , Rails , Quails , Larks , Sparrows , Wheat-ears , Martins , or any small Land Fowl . Woodcocks or Snites .

BOil them either in strong broth , or water and salt ; and being boild , take out the guts , and chop them small with the liver , put to it some crum of white bread grated , a little of the broth of the cock , and some large mace , stew them together with some gravy ; then dissolve the yolks of two eggs , with some wine vinegar , and a little grated nutmeg , and when you are ready to dish it , put the eggs to it , and stir it amongst the sauce with a little butter , dish them on sippets , and run the sauce over them with some beaten butter and capers , lemon minced small , barberries , or pickled grapes whole .

Sometimes with this sauce . boil some slic't onions and corrans in a broth by it self : when you boil it not with onions , rub the bottom of the dish with a clove or two of garlick .

Boild Woodcocks or Larks otherwayes .

TAke them with the guts in , and boil them in some strong broth or fair water , and three or four whole onions , large mace , and salt ; the cocks being boild , make sauce with some thin slices of manchet , or grated , in another pipkin , and some of the broth where the fowl or cocks boil , and put to it some butter , the guts and liver minced , and then have some yolks of eggs dissolved with some vinegar and some grated nutmeg , put it to the other ingredients , and stir them together , and dish the fowl on fine sippets , and pour on the sauce , and some slic't lemon , grapes , or barberries , and run it over with beaten butter .

To boil all manner of Sea Fowl , or any wild Fowl , as Swan , Whopper , Crane , Geese , Shoveler , Hern , Bittor , Duck , Widgeon , Gulls , Curlew , Teels , Ruffs , &c.

STuff either the skin with his own meat , being minced with lard or beef-suet , some sweet herbs , beaten nutmeg , cloves , mace , and parboild oysters ; mix all together , fill the skin , and prick it fast on the back , boil it in a large stewing-pan or deep dish , with some strong broth , claret , or white wine , salt , large mace , two or three cloves , and a bundle of sweet herbs , or none , oyster-liquor and marrow : stew all well together . Then have stewed oysters by themselves ready stewed with an onion or two , mace , pepper , butter , and a little white wine .

Then have the bottoms of artichocks put in beaten butter , and some boild marrow ready also ; then again dish up the fowl on fine carved sippets , broth the fowl , and lay on the oysters , artichocks , marrow , barberries , slic't lemon gooseberries or grapes : and garnish your dish with grated manchet strowed , and some oysters , mace , lemon , and artichocks , and run it over with beaten butter .

Otherwayes . Bone it and fill the body with a farsing or stuffing made of minced mutton with spices , and the same materials as aforesaid .

Otherwayes . Make a pudding and fill the body , being first boned , and make the pudding of grated bread , sweet herbs chopped , onions , minced suet or lard , cloves , mace , pepper , salt , blood , and cream : mingle all together , as beforesaid in all points .

Or a bread pudding without blood , or onions , and put minced meat to it , fruit , and sugar .

Otherwayes . Boil them in strong broth , claret wine , mace , cloves , salt , pepper , saffron , marrow , minced onions , and thickened with strained sweetbread of veal , or hard eggs strained with broth , and garnished with barberries , lemon , grapes , red currans or gooseberries .

To boil all manner of Sea Fowls , as a Swan , Whopper , Geese , Ducks , Teells , &c.

PUt your fowl being clenged and trussed into a pipkin fit for it , and boil it with strong broth or fair spring-water , scum it clean , and put in three or four slic't onions , some large mace , corrans raisins , some capers , a bundle of sweet herbs , grated or strained bread , white wine , two or three cloves and pepper ; being finely boild slash it on the breast , and dish it on fine carved sippets , broth it , and lay on slic't lemon and a lemon-peel , barberries , or grapes ; run it over with beaten butter , sugar , or ginger , and trim the dish sides with grated bread in place of beaten ginger .

To boil these Fowls otherwayes .

You may adde some oyster-liquor , barberries , grapes , gooseberries , or lemon .

And sometimes prunes , or raisins , or corrans .

Otherwayes . Half roste any of your fowls , slash them down the breast , and put them in a pipkin with the breast downward , put to them two or three slic't onions and carrots cut like lard , some mace , pepper , and salt , butter , savory , time , some strong broth and some white wine , let the broth be half wasted , and stew it very softly : being finely stewed , dish it up , serve it on sippets , and pour on the broth , &c.

Otherwayes . Boil the fowl and not roste them , boil them in strong mutton broth , and put the fowls into a pipkin , boil and scum it , put to it slic't onions , a bunch of sweet herbs , some cloves , mace , whole pepper and salt ; then slash the breast from end to end three or four flashes , and being boild , dish it upon fine carved sippets , put some sugar to it , and prick a few cloves on the breast of the fowl , broth it , and strow on fine sugar and grated bread .

Otherwayes . Put them in a stewing-pan with some wine and strong broth , and when they boil , scum them , then put to them some slices of interlarded bacon , pepper , mace , ginger , cloves , cinamon , sugar , raisins of the sun , sageflowers or seeds , or leaves of sage : serve them on fine carved sippets , and trim the dish sides with sugar or grated bread .

Or you may make a farsing of any of the foresaid fowls , make it of grated cheese and some of their own fat , two or three eggs , nutmeg , pepper , and ginger , sowe up the vents , boil them with bacon , and serve them with a sauce made of almond paste , a clove of garlick , and rosted turnips or green sauce .

To boil any old Geese , or any Geese .

TAke them being powdered , and fill their bellies with oat-meal ; being steeped first in warm milk or other liquor ; then mingle it with some beef-suet , minced onions , and apples , seasoned with cloves , mace , some sweet herbs minced , and pepper , fasten the neck and vent , boil it and serve it on brewis with colly flowers , cabbidge , turnips , and barberries , run it over with beaten butter .

Thus the smaller Fowls , as is before specified , or any other .

To boil Wilde Fowl otherwayes .

BOil your Fowl in strong broth or water , scum it clean , and put some white wine to it , currans , large mace , a clove or two , some parsley and onions minced , boil these together : then have some stewed turnips cut like lard , and stewed in a pot or little pipkin with butter , mace , a clove , white wine , and sugar : Being finely stewed , serve your fowls on sippets finely carved , broth the fowls , and pour on your Turnips , run it over with beaten butter , a little cream , yolks of eggs , sack , and sugar . Scraped sugar to trim the dish , or grated bread .

Otherwayes . Half roast your fowls , save the gravy , and carve the breast jagged ; then put it in a pipkin , and stick it here and there a clove , and put some slic't onions , chopped parsley , slic't ginger , pepper , and gravy , strained bread , with claret wine , currans , or capers , or both , mace , barberries , and sugar ; being finely boild , or stewed , serve it on carved sippets , and run it over with beaten butter , and a lemon peel .

To boil these aforesaid Fowls otherwayes , with Muscles , Oysters , or Cockels ; or fried Wickels , in butter , and after stewed with butter , white wine , nutmeg , a slic't orange , and gravy .

EIther boil the fowls , or roast them , boil them by themselves in water and salt , scum them clean , and put to them mace , sweet herbs and onions chopped together , some white wine , pepper , and sugar , if you please , and a few cloves stuck in the fowls , some grated or strained bread with some of the broth , and give it a walm ; dish up the fowls on fine sippets or French Bread , and carve the breast , broth it , and pour on your shell-fish , run it over with beaten butter , and slic't lemon or orange ,

Otherwayes , in the French Fashion .

HAlf roast the fowls , and put them in a pipkin with the gravy , then have time , parsley , sage , marjoram , and savory ; mince all together with a handful of raisins of the sun , put them into the pipkin with some mutton broth , some fack or white wine , large mace , cloves , salt , and sugar .

Then have the other half of the fruit and herbs being minced , beat them with the white of an egg , and fry it in suet or butter as big as little figs , and they will look green .

Dish up the Fowls on sippets , broth it , and serve the fried herbs with eggs on them and scraped sugar .

To boil Goose-giblets , or any giblets of any Fowl .

BOil them whole , being finely scalded ; boil them in water and salt , two or three blades of mace , and serve them on sippets finely carved with beaten butter , lemon , scalded gooseberries , and mace , or scalded grapes , barberries , or slic't lemon .

Or you may for variety use the yolks of two or three eggs , beaten butter , cream , a little sack and sugar for lear .

Otherwayes . Boil them whole , or in pieces , and boil them in strong broth or fair water , mace , pepper , and salt ; being first finely scummed , put two or three whole onions , butter and goosberries , run it over with beaten butter , being first dished on sippets ; make a pudding in the neck , as you may see in the Book of all manner of Puddings and Farsings , &c.

Otherwayes . Boil them with some white wine , strong broth , mace , slic't ginger , butter , and salt ; then have some stewed turnips or carrots cut like lard , and the giblets being finely dished on sippets , put on the stewed turnips , being thickened with eggs , verjuyce , sugar , and lemon , &c.

Sauce for green Geese .

1. TAke the juyce of sorrel mixed with scalded gooseberries , and served on sippets and sugar with beaten butter , &c.

Otherwayes .

2. Their bellies roasted full of gooseberries , and after mixed with sugar , butter , verjuyce , and cinamon , and served on sippets .

To make a grand Sallet of minced Capon , Veal , roast Mutton , Chicken , or Neats Tongue .

MInced Capon or Veal , &c Dried Tongues in thin slices , Lettice shred small as the tongue , Olives , Capers , Mushrooms pickled , samphire , Broom-buds , Lemon or Oranges , Raisins , Almonds , Figs blew , Virginia Potato , Caparones , or Crucifix pease , Currans , pickled Oysters , Taragon .

How to dish it up .

ANy of these being thin slic't , as is shown abovesaid , with a little minced taragon and onion amongst it ; then have lettice minced as small as the meat by it self , olives by themselves , capers by themselves , samphire by it self , broom-bud by it self , and pickled mushrooms by themselves , or any of the materials abovesaid .

Garnish the the dish with oranges and lemons in quarters or slices , oil and vinegar beaten together , and poured over all , &c.

To boil all manner of Land Fowl , as followeth .

TUrky , Bustard , Peacock , Capon , Pheasant , Pullet , Heathpouts , Partridge , Chicken , Woodcocks , Stock-doves , Turtle-doves , Tame Pigeons , Wilde Pigeons , Reils , Quails , Black birds , Thrushes , Veldifers , Snites , Wheat-ears , Larks , Sparrows , and the like .

Sauce for the Land Fowl .

TAke boild prunes and strain them with the blood of the fowl , cinamon , ginger , and sugar ; boil it to an indifferent thickness , and serve it in saucers , and serve in the dish with the fowl , gravy , sauce of the same fowl .

To boil Pigeons .

TAke Pigeons , and when you have farsed and boned them , fry them in butter or minced lard , and put to them broth , pepper , nutmeg , slic't ginger , cinamon , beaten coriander-seed , raisins of the sun , currans ; vinegar , and serve them with this sauce , being first steeped in it four or hours , and well stewed down .

Or you may adde some quince or dried cherries boild amongst .

In summer you may use damsins , sweet herbs chopped , grapes , bacon in slices , white wine .

Thus you may boil any small Birds , Larks , Veldifers , Blackbirds , &c.

Pottage in the French Fashion .

CUt a breast of mutton into square bits or pieces , fry them in butter , and put them in a pipkin with some strong broth , pepper , mace , beaten ginger , and salt ; stew it with half a pound of strained almonds , some mutton broth , crumbs of manchet , and some verjuyce ; give it a walm , and serve it on sippets .

If you would have it yellow , put in saffron , sometimes for change white wine , sack , currans , raisins , and sometimes incorporated with eggs and grated cheese .

Otherwayes change the colour green , with juyce of spinage , and put to it almonds strained .

Pottage otherwayes in the French Fashion of Mutton , Kid , or Veal .

TAke beaten oatmeal and strain it with cold water , then the pot being boiled and scummed , put in your strained oatmeal , and some whole spinage , lettice , endive , colliflowers , slic't onions , white cabbidge , and salt ; your pottage being almost boild , put in some verjuyce , and give it a walm or two ; then serve it on sippets , and put the herbs on the meat .

Pottage in the English Fashion .

TAke the best old pease you can get , wash and boil them in fair water , when they boil scum them , and put in a piece of interlarded bacon about two pound , put in also a bundle of mince , or other sweet herbs ; boil them not too thick , serve the bacon on sippets in thin slices , and pour on the broth .

Pottage without sight of Herbs .

MInce your herbs and stamp them with your oatmeal , then strain them through a strainer with some of the broth of the pot , boil them among your mutton and some salt ; for your herbs take violet leaves , strawberry leaves , suckory , spinage , lang de beef , scallions , parsley and marigold flowers ; being well boiled , serve it on sippets .

To make Sausages .

TAke the lean of a leg of Pork , and four pound of beef-suet , mince them very fine , and season them with an ounce of pepper , half an ounce of cloves and mace , a handful of sage minced small , and a handful of salt ; mingle all together , then break in ten eggs , and but two whites ; mix these eggs with the other meat , and fill the hogs guts ; being filled , tie the ends , and boil them when you use them .

Otherwayes you may make them of mutton , veal , or beef , keeping the order abovesaid .

To make most rare Sausages without skins .

TAke a leg of young pork , cut off all the lean , and mince it very small , but leave none of the strings or skins amongst it ; then take two pound of beef-suet shred small , two handfuls of red sage , a little pepper , salt , and nutmeg , with a small piece of an onion ; mince them together with the flesh and suet , and being fine minced , put the yolks of two or three eggs , and mix all together , make it into a paste , and when you will use it , roul out as many pieces as you please in the form of an ordinary sausage , and fry them : this paste will keep a fortnight upon occasion . Otherwayes stamp half the meat and suet , and mince the other half , and season them as the former .

To make Links .

TAke the fillets or a leg of pork , and cut it into dice-work , with some of the steak of the pork cut in the same form ; season the meat with cloves , mace , and pepper , a handful of sage fine minced , with a handful of salt ; mingle all together , fill the guts and hang them in the air , and boil them when you spend them . These Links wil serve to stew with divers kindes of meats .

Section 2.

An hundred and twelve Excellent Wayes for the dressing of Beef .

To boil Oxe Cheeks .

TAke them and bone them , soak them in fair water four or five hours , then wash out the blood very clean , pair off the ruff of the mouth , and take out the balls of the eyes ; then stuff them with sweet herbs , hard eggs , and fat , or beef-suet , pepper , and salt ; mingle all together , and stuff them on the inside , prick both the insides together ; then boil them amongst other beef , and being very tender boiled , serve them on brewis , with interlarded bacon and Bolonia sausages , or boild links made of pork on the cheeks , cut the bacon in thin slices , serve them with saucers of mustard , or with green sauce ,

To dress Oxe Cheeks otherwayes .

TAke out the bories and the balls of the eyes , make the mouth very clean , soak it , and wash out the blood ; then wipe it dry with a clean cloth , and season it with pepper , salt , and nutmeg ; then put it in a pipkin or earthen pan , with two or three great onions , some cloves , and mace ; cut the jaw-bones in pieces , and cut out the teeth , lay the bones on the top of the meat , then put to it half a pint of claret wine and half as much water ; close up the pot or pan with a course piece of paste , and set it a baking in an oven over night for to serve next day at dinner , serve it on toasts of fine manchet fried ; then have boild carrots and lay on it , with the toasts of manchet laid round the dish , as also fried greens to garnish it , and run it over with beaten butter . This way you may also dress a leg of beef .

Or thus .

Take them and cleanse them as before , then roast them , and season them with pepper , salt , and nutmeg , save the gravy , and being roasted put them into a pipkin with some claret wine , large mace , a clove or two , and some strong broth ; stew them till they be very tender , then put to them some fried onions , and some prunes , and serve them on toasts of fried bread , or slices of French bread , and slices of orange on them ; garnish the dish with grated bread .

To dress Oxe Cheeks in Stofadoe , or the Spanish Fashion .

TAke the cheeks , bone them and cleanse them , then lay them in steep in claret or white wine , and wine vinegar , whole cloves , mace , beaten pepper , salt , slic't nutmegs , slic't ginger , and six or seven cloves of garlick , steep them the space of five or six hours , and close them up in an earthen pot or pan , with a piece of paste , and the same liquor put to it , set it a baking over night for next day dinner , serve it on toasts of fine manchet fried ; then have boiled carrots and lay on it , with the toasts of manchet laid round the dish : garnish it with slic't lemons or oranges , and fried toast , and garnish the dish with bay leaves .

To Marinate Oxe Cheeks .

BEing boned , roste or stew them very tender in a pipkin , with some claret , slic't nutmegs , pepper , salt , and wine vinegar ; being tender stewed take them up , and put to the liquor in the pipkin a quart of wine vinegar , and a quart of white wine , boil it with some bay leaves , whole pepper , a bundle of rosemary , time , sweet marjoram , savory , sage , and parsley , binde them very hard the streightest sprigs ; boil also in the liquor large mace , cloves , slic't ginger , slic't nutmegs and salt ; then put the cheeks into a barrel , and put the liquor to them , with some slic't lemons , close up the head and keep them . Thus you may do four or five heads together , and serve them hot or cold .

Oxe Cheeks in Sallet .

TAke oxe cheeks being boned and cleansed , steep them in claret , white wine ; or wine vinegar all night , the next day season them with nutmegs , cloves , pepper , mace , and salt , roul them up , boil them tender in water , vinegar , and salt , then press them , and being cold slice them in thin slices , and serve them in a clean dish with oyl and vinegar .

To bake Oxe cheeks in a pasty or pie .

TAke them being boned and soaked , boil them tender in fair water , and cleanse them , take out the balls of the eyes , and season them with pepper , salt , and nutmeg , then have some beef-suet and some buttock-beef minced and laid for a bed , then lay the cheeks on it , and a few whole cloves , make your pasty in good crust ; to a gallon of flower two pound and a half of butter , five eggs whites and all , work the butter and eggs up dry into the flower , then put in a little fair water to make it up into a stiff paste , and work up all cold .

To dress Pallets , Noses , and Lips , of any Beast , Steer , Oxe , or Calf .

TAke the pallets , lips , or noses , and boil them very tender , then blanch them , and cut them in little square pieces as broad as a six-pence , or like lard , fry them in sweet butter , and being fryed , pour away the butter , and put to it some anchove , grated nutmeg , mutton gravy , and salt ; give it a walm on the fire , and then dish it in a clean dish , with the bottom first rubbed with a clove of garlick , run it over with beaten butter , juyce of oranges , fryed parsley , or fryed marrow in yolks of two eggs , and sage leaves .

Sometime adde yolks of eggs strained , and then it is a fricase .

Otherwayes .

Take the pallets , lips , or noses , and boil them very tender , blanch them , and cut them two inches long , then take some interlarded bacon and cut it in the like proportion , season the pallets with salt , and broil them on paper ; being tender broild put away the fat , and put them in a dish being rubbed with a clove of garlick , put some mutton gravy to them on a chafing dish of coals , and some juyce of orange , &c.

To fricase Pallets .

TAke beef pallets being tender boild and blanched , season them with beaten cloves , nutmeg , pepper , salt , and some grated bread ; then the pan being ready over the fire , with some good butter fry them brown , then put them in a dish , put to them good mutton gravy . and dissolve two or three anchoves in the sauce , a little grated nutmeg , and some juyce of lemons , and serve them up hot .

To stew Pallets , Lips , and Noses .

TAke them being tender boild and blanched , put them into a pipkin , and cut to the bigness of a shilling , put to them some small cowcumbers pickled , raw calves udders , some artichocks , potatoes boild , or muskmillion in square pieces , large mace , two or three whole cloves , some small links or sausages , sweetbreads of veal , some larks or other small birds , as sparrows or oxeyes , salt , butter , strong broth , marrow , white wine , grapes , barberries , or gooseberries , yolks of hard eggs , and stew them all together ; serve them on toasts of fine French bread , and slic't lemon ; sometimes thicken the broth with yolks of strained eggs and verjuyce .

To marinate Pallets , Noses , and Lips whole .

TAke them being tender boild and blanched , fry them in sweet sallet oyl , or clarified butter ; and being fryed make a pickle for them with whole pepper , large mace , cloves , slic't ginger , slic't nutmeg , salt , and a bundle of sweet herbs , as rosemary , time , bay-leaves , sweet marjoram , savory , parsley , and sage ; boil the spices and herbs in wine vinegar and white wine , then put them in a barrel with the pallets , lips , and noses , and lemons , close them up for your use , and serve them in a dish with oyl .

To dress Pallets , Lips , and Noses , with collops of Mutton and Bacon .

TAke them being boild tender and blanched , cut them as broad as a shilling , as also some thin collops of interlarded bacon , and of a leg of mutton , finely backed with the back of a knife , fry them all together with some butter , and being finely fryed , put out the butter , and put to it some gravy , or a little mutton broth , salt , grated nutmeg , and a dissolved anchove ; give it a walm over the fire , and dish it , but rub the dish with a clove of garlick , and then run it over with butter , juyce of orange , and salt about the dish .

To make a Pottage of Beef Pallets .

TAke beef pallets that are tender boild and blanched , cut each pallet in two pieces , and set them a stewing between two dishes with a fine piece of interlarded bacon , a handful of champignions , and five or six sweet-breads of veal , a ladle full of strong broth , and as much mutton gravy , an onion or two , two or three cloves , a blade or two of large mace , and an orange ; as the pallets stew make ready a dish with the botoms and tops of French bread slic't and steeped in mutton gravy , and the broth the pallets were stewed in ; then you must have the marrow of two or three beef bones stewed in a little strong broth by it self in good big gobbets : and when the pallets , marrow , sweetbreads , and the rest are enough , take out the bacon , onions , and spices , and dish up the foresaid materials on the dish of steeped bread , lay the marrow uppermost in pieces , then wring on the juyce of two or three oranges , and serve it to the table very hot .

To roast a dish of Oxe Pallets with great Oysters , Veal , Sweet-breads , Lamb-stones , peeping Chickens , Pigeons , slices of inter larded Bacon , large Cock-combs and Stones , Marrow . Pistaches , and Artichocks .

TAke the oxe pallets and boil them tender , blanch them , and cut them two inches long , lard one half with small lard , then have your chicken and pigeon peepers scalded , drawn , and trust , set them , and lard half of them , then have the lamb-stones parboild and blanched , as also the combs , and cock-stones , next have interlarded bacon and sage ; but first spit the birds on a small bird spit , and between each chicken or pigeon put on first a slice of interlarded bacon and a sage leaf , then another slice of bacon and a sage leaf , thus do till all the birds be spitted ; thus also the sweetbreads , lamb-stones , and combs , then the oysters being parboild , lard them with lard very small , and also a small larding prick , then beat the yolks of two or three eggs , and mix them with a little fine grated manchet , salt , nutmeg , time , and rosemary minced very small , and when they are hot at the fire baste them often , as also the lamb-stones and sweetbreads with the same ingredients ; then have the bottoms of artichocks ready boild , quartered , and fryed , being first dipped in butter and kept warm , and marrow dipped in butter and fryed , as also the fowls and the other ingredients ; then dish the fowl , piled up in the middle upon another rost material round about them in the dish , but first rub the dish with a clove of garlick : the pallets by themselves , the sweetbreads by themselves , and the cocks-stones , combs , and lamb-stones by themselves ; then the artichocks , fryed marrow , and pistaches by themselves ; then make a sauce with some claret wine , and gravy , nutmeg , oyster liquor , salt , a slic't or quartered onion , an anchove or two dissolved , and a little sweet butter , give it a walm or two , and put to it two or three slices of an orange , pour on the sauce very hot , and garnish it with slic't oranges and lemons .

The smallest birds are fittest for this dish of meat , as wheatears , martins , larks , ox-eyes , quails , snites , or rails .

Oxe Pallets in Jellies .

TAke two pair of neats or calves feet , scald them , and boil them in a pot with two gallons of water , being first very well boned , and the bone and fat between the claws taken out , and being well soaked in divers water , scum them clean , and boil them down from two gallons to three quarts ; strain the broth , and being cold take off the top and bottom , and put it into a pipkin with whole cinamon , ginger , slic't and quartered nutmeg , two or three blades of large mace , salt , three pints of white wine , and half a pint of grape verjuyce or rose vinegar , two pound and a half of sugar , the whites of ten eggs well beaten to froth , stir them all together in the pipkin , being well warmed and the jelly melted , put in the eggs , and set it over a charcole fire kindled before , stew it on that fire half an hour before you boil it up , and when it is just a boiling take it off , before you run it let it cool a little , then run it through your jelly bag once or twice : then the pallets being tender boild and blanched , cut them into dice work with some lamb-stones , veal , sweetbreads , cocks-combs and stones , potatoes or artichocks all cut into dice work , preserved barberries , or calves noses , and lips , preserved quinces , dryed or green neats tongue , in the same work , or neats feet , all of these together , or any one of them ; boil them in white wine or sack , with nutmeg , slic't ginger , coriander , caraway , or fennil-seed , make several beds or layes of these things , and run the jelly over them many times after one is cold , according as you have sorts of colours of jellies , or else put it all at once ; garnish it with preserved oranges , or green cittern cut like lard .

To bake Beef Pallets .

PRovide pallets , lips , and noses , boild tender and blanched , cocks-stones and combs , or lamb-stones , and sweet-breads cut into pieces , scald the stones , combs , and pallets slic't or in pieces as big as the lamb-stones , half a pint of great oysters parboild in their own liquor , quartered dates , pistaches a handful , or pine kernels , a few pickled broom buds , some fine interlarded bacon slic't in thin slices being also scalded , ten chesnuts rosted and blanched ; season all these together with salt , nutmeg , and a good quantity of large mace , fill the pie , and put to it good butter , close it up and bake it , make liquor for it , then beat some butter , and three or four yolks of eggs with white or claret wine , cut up the lid , and pour it on the meat , shaking it well together , then lay on slic't lemon and pickled barberries , &c.

To dress a Neats Tongue boild divers wayes .

TAke a neats tongue of three or four dayes powdering , being tender boild serve it on cheat bread for brewis , dish on the tongue in halves or whole , and serve an udder with it being of the same powdering or salting finely blanched , put to them the clear fat of the beef on the tongue , and white sippets round the dish , run them over with beaten butter , &c.

Otherwayes for greater service , two udders and two tongues finely blanched , and served whole .

Sometimes for variety you may make brewis with some fresh beef or good mutton broth , with some of the fat of the beef pot ; put it in a pipkin with some large mace , a handfull of parsley and sorrel grosly chopped , and some pepper , boil them together and scald the bread , then lay on the boild tongue , mace , and some of the herbs , run it over with beaten butter , slic't lemon , gooseberries , barberries , or grapes .

Or for change , put some pared turnips in boiling fair water , and being tender boild , drain the water from them , dish them in a clean dish , and run them over with beaten butter , dish your tongues and udders on them , and your collyflowers on the tongues and udders , run them over with beaten butter ; or in place of collyflowers , carrots in thin quarters , or sometimes on turnips and great boild onions , or butterd cabbidge and carrots , or parsnips and carrots buttered .

Neats Tongues and a fresh Vdder in Stofado .

SEeason them with peppper , salt , and nutmeg , then lard them with great lard , and steep them all night in claret wine , wine vinegar , slic't nutmegs and ginger , whole cloves , beaten pepper and salt ; steep them in an earthen pot or pan , and cover or close them up , bake them , and serve them on sops of French bread , and the spices over them , with some slic't lemon , and sausages or none .

Neats Tongue stewed whole or in halves .

TAke them being tender boild and fry them whole or in halves , put them in a pipkin with some gravy or mutton broth large mace , slic't nutmeg , pepper , claret , a little wine vinegar , butter , and salt ; stew them well together , and being almost stewed , put to the meat two or three slices of orange , sparagus , skirrets , or chesnuts , and serve on fine sippets ; run them over with beaten butter , slic't lemon , and boild marrow over all .

Sometimes for the broth put some yolks of eggs , beaten with grape verjuyce .

To stew a Neats Tongue otherwayes .

MAke a hole in the butt end of it , and mince it with some fat bacon or beef-suet , season it with nutmeg , salt , the yolk of a raw egg , some sweet herbs minced small , and grated parmisan , or none , some pepper or ginger , and mingle all together , fill the tongue and wrap it in a caul of veal , boil it till it will blanch , and being blanched , wrap about it some of the fearsing with a caul of veal ; then put it in a pipkin with some claret and gravy , cloves , mace , salt , pepper , some grated bread , sweet herbs chopped small , fried onions , marrow boild in strong broth , and laid over all , some grapes , gooseberries , slic't orange or lemon , and serve it on sippets , run it over with beaten butter , and stale grated manchet to garnish the dish .

Or sometimes in a broth called Brodo Lardiero .

To hash or stew a Neats Tongue divers wayes .

TAke a Neats Tongue being tender boild and blanched , slice it into thin slices , as big and as thick as a shilling , fry it in sweet butter ; and being fried , put to it some strong broth or good mutton gravy , some beaten cloves , mace , nutmeg , salt , and saffron ; stew them well together , then have some yolks of eggs dissolved with grape verjuyce , and put them into the pan , give them a toss or two , and the gravy and eggs being pretty thick , dish it on fine sippets .

Or make the same , and none of those spices , but onely cinamon , sugar , and saffron .

Sometimes sliced as aforesaid , but in slices no bigger nor thicker then a three-pence , and used in all points as before , but adde some onions fried with the tongue , some mushrooms , nutmeg , and mace ; and being well stewed , serve it on fine sippets , but first rub the dish with a clove of garlick , and run over all with beaten butter , a shred lemon , and a spoonful of fair water .

Sometimes you may adde some boild chesnuts , sweet herbs , capers , marrow , and grapes or barberries .

Or stew them with raisins put in a pipkin , with the sliced tongue , mace , slic't dates , blanched almonds , or pistaches , marrow , claret wine , butter , salt , verjuyce , sugar , strong broth , or gravy ; and being well stewed , dissolve the yolks of six eggs with vinegar or grape verjuyce , and dish it up on fine sippets , slic't lemon and beaten butter over all .

To marinate a Neats Tongue either whole or in halves .

TAke seven or eight Neats Tongues , or Heifer , Calves , Sheeps , or any Tongues , boil them till they will blanch , and being blanched lard them or not lard them , as you please ; then put them in a barrel , then make a pickle of whole pepper , slic't ginger , whole cloves , slic't nutmegs , and large mace ; next have a bundle of sweet herbs , as time , rosemary , bay leaves , sage leaves , winter savory , sweet marjoram , and parsley ; take the streightest sprigs of these herbs that you can get , and binde them up hard in a bundle every sort by it self , and all into one ; then boil us these spices and herbs in as much wine vinegar and white wine as will fill the vessel where the tongues are , and put some salt and slic't lemons to them ; close them up being cold , and keep them for your use upon any occasion ; serve them with some of the spices , liquor , sweet herbs , sallet oyl , and slic't lemon or lemon-peel . Pack them close .

To Fricase Neats Tongues .

BEing tender boild , slice them into thin slices , and fry them with sweet butter ; being fried put away the butter , and put to them some strong gravy or broth , nutmeg , pepper , salt , some sweet herbs chopped small , as time , savory , sweet marjoram , and parsley ; stew them well together , then dissolve some yolks of eggs with wine vinegar or grape verjuyce , some whole grapes or barberries . For the thickening use fine grated manchet , or almond paste strained , and sometimes put saffron to it . Thus you may fricase any Udder being tender boild , as beforesaid .

To dress Neats Tongues in Brodo Lardiero , or the Italian Way .

BOil a neats tongue in a pipkin , whole , halves , or in gubbins till it may be blanched , cover it close , and put to it two or three blades of large mace , with some strong mutton , or beef broth , some sack or white wine , and some slices of interlarded bacon , scum it when it boils , and put to it large mace , nutmeg , ginger , pepper , raisins , two or three whole cloves , currans , prunes , sage-seed , saffron , and dryed cherries ; stew it well , and serve it in a fine clean scoured dish , on slices of French bread .

To dress Neats Tongues , as Beefs Noses , Lips , and Pallets .

TAke neats tongues being tender boild and blanched , slice them thin , and fry them in sweet butter , being fryed put away the butter , and put to them anchoves , grated nutmeg , mutton , gravy , and salt ; give them a walm over the fire , and serve them in a clean scowred dish : but first rub the dish with a clove of garlick , and run the meat over with some beaten butter , juyce of orange , fryed parsley , fryed marrow , yolks of eggs , and sage leaves .

To hash a Neats Tongue whole or in slices .

BOil it tender and blanch it , then slice it into thin slislices or whole , put to it some boild or roste chesnuts , some strong broth , whole cloves , pepper , salt , claret wine , large mace , and a little bundle of sweet herbs ; stew them all together very leasurely , and being stewed serve it on fine carved sippets , either with slic't lemon , grapes , gooseberries , or barberries , and run it over with beaten butter ,

To dry Neats Tongues .

TAke salt beaten very fine , and salt-peter of each a like , rub your tongues very well with the salts , and cover them all over with it , and as it wastes put on more ; when they are hard and stiff they are enough , then roul them in bran , and dry them before a soft fire , before you boil them let them lie in pump water one night , and boil them in pump water .

Otherwayes powder them with bay-salt , and being well smoakt , hang them up in a garret or seller , and let them come no more at the fire till they be boild .

To prepare a Neats Tongue or Vdder to roste , a Stag , Hinde , Buck , Doe , Sheep , Hog , Goat , Kid or Calf .

BOil them tender and blanch them , being cold , lard them , or roste them plain without lard , baste them with butter , and serve them on gallendine sauce .

To roste a Neats Tongue .

TAke a neats tongue being tender boild , blanched , and cold , cut a hole in the butt end , and mince the meat that you take out , then put some sweet herbs finely minced to it , with a minced pippin or two , the yolks of eggs slic't , some minc't beef-suet , or minced bacon , beaten ginger and salt , fill the tongue , and stop the end with a caul of veal , lard it and roste it ; then make sauce with butter , nutmeg , gravy , and juyce of oranges ; garnish the dish with slic't lemon , lemon-peel , and barberries .

To roste a Neats Tongue or Vdder otherwayes .

BOil it a little , blanch it , lard it with pretty big lard all the length of the tongue , as also udders ; being first seasoned with nutmeg , pepper , cinamon , and ginger , then spit and roste them , and baste them with sweet butter : being rosted , dress them with grated bread and flower , and some of the spices abovesaid , some sugar , and serve it with juyce of oranges , sugar , gravy , and slic't lemon on it .

To make minced Pies of a Neats Tongue .

TAke a fresh neats tongue , boil , blanch , and mince it hot or cold , then mince four pound of beef-fuet by it self , mingle them together , and season them with an ounce of cloves and mace beaten , some salt , half a preserved orange , and a little lemon-peel minced , with a quarter of a pound of sugar , four pound of currans , a little verjuyce and rose-water , and a quarter of a pint of sack , stir all together and fill your pies .

To bake Neats Tongues to eat cold , according to this figure .

TAke the tongues being tender boild and blanched , leave on the fat of the roots of the tongues , and season

to bake neats tongue to eat cold them well with nutmeg , pepper , and salt ; but first lard them with pretty big lard , and put them in the pie with some whole cloves and some butter , close them up and bake them in fine or course paste , made onely of boiling liquor and flower ; and baste the crust with eggs , pack the crust very close in the filling with raw beef or mutton .

To bake two Neats Tongues in a pie to eat hot , according to this figure .

TAke one of the tongues and mince it raw , then boil the other very tender , blanch it , and cut it into pieces

to bake neats tongue in a pie to eat hot as big as a walnut , lard them with small lard being cold and seasoned ; then have another Tongue being raw , take out the meat , and mince it with some beef-suet or lard : then lay some of the minced Tongues in the bottom of the pie , and the pieces on it ; then make balls of the other meat as big as the pieces of tongue , with some grated bread ; cream , yolks of eggs , bits of artichocks , nutmeg , salt , pepper , a few sweet herbs , and lay them in the pie , with some boild artichocks , marrow , grapes , chesnuts blanched , slices of interlarded bacon , and butter ; close it up and bake it , then liquor it with verjuyce , gravy , and yolks of eggs .

To bake a Neats Tongue hot otherwayes .

BOil a fresh Tongue very tender , and blanch it ; being cold slice it into thin slices , and season it lightly with pepper , nutmeg , cinamon , and ginger finely beaten , then put into the pie half a pound of currans , lay the meat on , and dates in halves , the marrow of four bones , large mace , grapes , or barberries , and butter ; close it up and bake it , and being baked , liquor it with white or claret wine , butter , sugar , and ice it

Otherwayes .

Boil it very tender , and being blanched and cold , take out some of the meat at the butt end , mince it with some beef-suet , and season it with pepper , ginger beaten fine , salt , currans , grated bread , two or three yolks of eggs , raisins minced , or in place of currans , a little cream , a little orange minced , also sweet herbs chopped small ; then fill the tongue and season it with the foresaid spices , wrap it in a caul of veal , and put some thin slices of veal under the tongue , as also thin slices of interlarded bacon , and on the top large mace , marrow , and barberries , and butter over all ; close it up and bake it , being baked , liquor it and ice it with butter , sugar , white wine , or grape verjuyce .

For the paste a pottle of flour , and make it up with boiling liquor , and half a pound of butter .

To roast a Chine , Rib , Loin , Brisket , or Fillet of Beef ,

DRaw them with parsley , rosemary , time , sweet marjoram , sage , winter savory , or lemon , or plain without any of them , fresh or salt , as you please ; broth it , roast it , and baste it with butter : a good chine of beef will ask six hours roasting .

For the sauce take strait tops of rosemary , sage leaves , picked parsley , time , and sweet marjoram ; and stew them in wine vinegar , and the beef gravy ; or otherwayes with gravy and juyce of oranges and lemons . Sometimes for change in saucers of vinegar and pepper .

To roast a Fillet of Beef .

TAke a fillet which is the tenderest part of the beef , and lieth in the inner part of the surloyn , cut it as big as you can , broach it on a broach not too big , and be careful not to broach it through the best of the meat ; roast it leasurely , and baste it with sweet butter , set a dish to save the gravy while it roasts , then prepare sauce for it of good store of parsley , with a few sweet herbs chopped small , the yolks of three or four eggs , sometimes gross pepper minced amongst them with the peel of an orange , and a little onion ; boil these together , and put in a little butter , vinegar , gravy , a spoonful of strong broth , and put it to the beef .

Otherwayes .

Sprinkle it with rose vinegar , claret wine , elder vinegar , beaten cloves , nutmeg , pepper , cinamon , ginger , coriander-seed , fennel-seed , and salt ; beat these things fine , and season the fillet with it , then roast it , and baste it with butter , save the gravy , and blow off the fat , serve it with juyce of orange or lemon , and a little elder vinegar .

Or thus .

Powder it one night , then stuff it with parsley , time , sweet marjoram , beets , spinage , and winter savory , all picked and minced small , with the yolks of hard eggs mixt amongst some pepper , stuff it and roast it , save the gravy , and stew it with the herbs , gravy , as also a little onion , claret wine , and the juyce of an orange or two ; serve it hot on this sauce , with slices of orange on it , lemons , or barberries .

To stew a Fillet of Beef in the Italian Fashion .

TAke a young tender fillet of beef , and take away all the skins and sinnews clean from it , put to it some good white wine ( that is not too sweet ) in a boul , wash it and crush it well in the wine , then strow upon it a little pepper , and a poulder called Tamara in Italian , and as much salt as will season it , mingle them together very well , and put to it as much white wine as will cover it , lay a trencher upon it to keep it down in a close pan with a weight on it , and let it steep two nights and a day ; then take it out and put it into a pipkin with some good beef broth , but put none of the pickle to it , but onely beef broth , and that sweet , not salt ; cover it close , and set it on the embers , then put to it a few whole cloves and mace , and let it stew till it be enough , it will be very tender and of an excellent taste ; serve it with the same broth as much as will cover it .

To make this Tamara , take two ounces of coriander-seed , an ounce of anniseed , an ounce of fennel-seed , two ounces of cloves , and an ounce of cinamon ; beat them into a gross powder , with a little powder of winter-savory , and put them into a viol glass to keep .

To make an excellent Pottage called Skinke .

TAke a leg of beef , and chop it into three pieces , then boil it in a pot with three pottles of spring water , a few cloves , mace , and whole pepper ; after the pot is scummed , put in a bundle of sweet marjoram , rosemary , time , winter savory , sage and parsley , bound up hard , some salt , and two or three great onions whole ; then about an hour before dinner put in three marrow bones , and thicken it with some strained oatmeal , or manchet slic't and steeped with some gravy , strong broth , or some of the pottage : then a little before you dish up the Skinke , put into it a little fine poulder of saffron , and give it a walm or two ; dish it on large slices of French Bread , and dish the marrow bones on them in a fine clean large dish ; then have two or three manchets cut into toasts , and being finely toasted , lay on the knuckle of beef in the middle of the dish , the marrow bones round about it , and the toasts round about the dish brim , serve it hot .

To stew a Rump , or the fat end of a Brisket of Beef in the French Fashion .

TAke a rump of beef , boil it and scum it clean , in a stewing pan or broad mouthed pipkin , cover it close , and let it stew an hour ; then put to it some whole pepper , cloves , mace , and salt , scotch the meat with your knife to let out the gravy , then put in some claret wine , and half a dozen of slic't onions ; having boild , an hour after put in some capers , or a handful of broom buds , and half , a dozen of cabbidge-lettice being first parboild in fair water , and quartered , two or three spoonfuls of wine vinegar , and as much verjuyce , and let it stew till it be tender ; then serve it on sippets of French Bread , and dish it on those sippets ; blow off the fat clean off the broth , or scum it , and stick it with fried bread .

A Turkish Dish of Meat .

TAke an interlarded piece of Beef , cut it into thin slices , and put it into a pot that hath a close cover , or stewing-pan ; then put into it a good quantity of clean picked rice , skin it very well , and put into it a quantity of whole pepper , two or three whole onions , and let this boil very well , then take out the onions , and dish it on sippets , the thicker it is the better .

To boil a Chine , Rump , Surloin , Brisket , Rib , Flank , Buttock , or Fillet of Beef powdered .

TAke any of these , and give them in summer a weeks powdering , in winter a fortnight , stuff them or plain ; if you stuff them , do it with all manner of sweet herbs , fat beef minced , and some nutmeg ; serve them on brewis , with roots or cabbidge boild in milk , with beaten butter , &c.

To pickle roast Beef , Chine , Surloin , Rib , Brisket , Flank , or Neats Tongues .

TAke any of the foresaid Beef , as chine or fore-rib , and stuff it with penniroyal , or other sweet herbs , or parsley minced small , and some salt , prick in here and there a few whole cloves , and roste it ; then take claret wine , wine vinegar , whole pepper , rosemary , and bayes , and time bound up close in a bundle , and boild in some claret wine , and wine vinegar , make the pickle , and put some salt to it , then pack it up close in a barrel that will but just hold it , put the pickle to it , close it on the head , and keep it for your use .

To stew Beef in gobbets in the French fashion .

TAke a flank of beef or any part but the leg , cut it into slices or gobbets as big as a pullets egg , with some gobbets of fat , and boil it in a pot or pipkin with some fair spring water , scum it clean , and put to it an hour after it hath boild carrots , parsnips , turnips , great onions , salt , some cloves , mace , and whole pepper , cover it close , and stew it till it be very tender ; then half an hour before dinner , put into it some picked time , parsley , winter-savory , sweet marjoram , sorrel and spinage ( being a little bruised with the back of a ladle ) and some claret wine : then dish it on fine sippers , and serve it to the table hot , garnish it with grapes , barberries , or gooseberries . Sometimes use spices , the bottoms of boild artichocks put into beaten butter , and grated nutmeg , garnished with barberries .

Stewed Collops of Beef .

TAke some of the buttock of beef , and cut it into thin slices , cross the grain of the meat , then hack them and fry them in sweet butter , and being fryed fine and brown , put them in a pipkin with some strong broth , a little claret wine , and some nutmeg , stew it very tender ; and half an hour before you dish it put to it some good gravy , elder vinegar , and a clove or two : when you serve it put some juyce of orange , and three or four slices on it , stew down the gravy somewhat thick , and put into it when you dish it some beaten butter .

Olines of Beef stewed and roste .

TAke a buttock of beef , and cut some of it into thin slices as broad as your hand , then hack them with the back of a knife , lard them with small lard , and season them with pepper , salt , and nutmeg ; then make a farsing with some sweet herbs , time , onions , the yolks of hard eggs , beef-suet or lard all minced , some salt , barberries , grapes , or gooseberries ; season it with the former spices lightly , and work it up together , then lay it on the slices , and roul them up round with some caul of veal , beef or mutton , bake them in a dish in the oven , or roste them , then put them in a pipkin with some butter , and saffron , or none , blow off the fat from the gravy and put it to them , with some artichocks , potato , or skirrets blanched , being first boild , a little claret wine , and serve them on sippets , with some slic't orange , lemon , barberries , grapes , or gooseberries .

To make a hash of raw Beef .

MInce it very small with some beef-suet , or lard , and some sweet herbs , some beaten cloves and mace , pepper , nutmeg , and a whole onion or two , stew all together in a pipkin , with some blanched chesnuts , strong broth , and some claret ; let it stew softly the space of three hours , that it may be very tender , then blow off the fat , dish it , and serve it on sippets , garnish it with barberries , grapes , or gooseberries .

To make a hash of Beef otherwayes .

TAke some of the buttock , cut it into thin slices , and hack them with the back of your knife , then fry them with sweet butter , and being fryed put them into a pipkin with some claret , strong broth , or gravy , cloves , mace , pepper , salt and sweet butter ; being tender stewed , serve them on fine sippets , with slic't lemon , grapes , barberries , or gooseberries , and rub the dish with a clove of garlick .

Otherwayes .

Cut some buttock beef into thin slices , and hack it with the back of a knife , then have some fine slices of interlarded bacon ; stew them together in a pipkin , with some gravy , claret wine , and strong broth , cloves , mace , pepper , and salt ; being tender stewed , serve it on French bread sippets .

Otherwayes .

Being rosted and cold cut it into very fine thin slices , then put some gravy to it , nutmeg , salt , a little thin slic't onion , and claret wine , stew it in a pipkin , and being well stewed , dish it and serve it up , run it over with beaten butter , and slic't lemon , garnish the dish with sippets , &c.

Carbonadoes of Beef , raw , rosted , or tosted .

TAke a fat surloin and cut it into steaks half an inch thick , or the fore-rib , sprinkle it with salt , and broil it on the embers on a very temperate fire , and in an hour it will be broild enough ; then serve it with gravy , and onions minced and boild in vinegar and pepper , or juyce of oranges , nutmeg , and gravy , or vinegar and pepper onely , or gravy alone .

Or steep the beef in claret wine , salt , pepper , nutmeg , and broil them as the former , boil up the gravy where it was steeped , and serve it for sauce with beaten butter .

And thus you may also broil or toste the sweetbreads when they are new , and serve them with gravy .

To Carbonado , broil , or toste beef in the Italian fashion .

TAke the ribs , cut them into steaks , and hack them , then season them with pepper , salt , and coriander-seed , being first sprinkled with rose vinegar , or elder-vinegar , then lay them one upon another in a dish the space of an hour , and broil or toste them before the fire , and serve them with the gravy that came from them , or juyce of orange and the gravy boild together . Thus also you may do heifers udders , oxe cheeks , or neats tongues , being first tender broild or tosted .

In this way also you may make scotch collops , in thin slices , hack them with your knife , being salted , and fine and softly broild , serve them with gravy .

Beef fryed divers wayes raw or rosted 1. CUt it in slices half an inch thick , and three fingers broad , salt it a little , and being hacked with the back of your knife , fry it in butter with a temperate fire . 2. Cut the other a quarter of an inch thick , and fry it as the former . 3. Cut the other collops to fry as thick as a half-crown , and as long as a card , hack them , and fry them as the former , but fry them not too hard .

Thus you may fry sweetbreads of the beef .

Beef fryed otherwayes , being rosted and cold .

SLice it in good big slices , then fry them in butter , and serve them with butter and vinegar , garnish them with fryed parsley .

Sauces for the raw fryed Beef . 1. Beaten butter , with slic't lemon beaten together . 2. Gravy and butter , &c. 3. Mustard , butter , and vinegar . 4. Butter , vinegar , minced capers , and nutmeg .

For the garnish of this fryed meat , either parsley , sage , clary , onions , apples , carrots , parsnips , skirrets , spinage , artichocks , pears , quinces , slic't oranges , or lemons , or fry them in butter .

Thus you may fry sweetbreads , udders , and tongues in any of the foresaid wayes , with the same sauces and garnish .

To bake Beef in lumps several wayes , or Tongues in lumps raw , or Heifrrs Vdders raw or boild .

TAke the buttock , brisket , fillet , or fore-rib , cut it into gobbets as big as a pullets egg , with some equal gobbets of fat , season them with pepper , salt , and nutmeg , and bake them with some butter or none .

Make the paste with a quarter of a pound of butter , and boiling liquor , boil the butter in the liquor , make up the paste quick and pretty stiff for a round pie .

To bake Beef red Deer fashion in Pies or Pasties , either Surloin , Brisket , Buttock , or Fillet , larded or not .

TAke the surloin , bone it , and take off the great sinnew that lies on the back , lard the leanest parts of it with great lard , being seasoned with nutmegs , pepper , and lard three pound ; then have for the seasoning four ounces of pepper , four ounces of nutmegs , two ounces of ginger , and a pound of salt , season it and put it into the pie : but first lay a bed of good sweet butter , and a bay leaf or two , half an ounce of whole cloves , lay on the venison , then put on all the rest of the seasoning , with a few more cloves , good store of butter , and a bay-leaf or two , close it up and bake it , it will ask eight hours soaking : being baked and cold , fill it up with clarified butter , serve it , and a very good judgement shall not know it from red deer . Make the paste either fine or course to bake't hot or cold .

To this quantity of flesh you must have three gallons of fine flower heapt measure , and three pound of butter ; but the best way to bake red deer , is to bake it in course paste , either in pie or pasty : make it in rie meal to keep long . Otherwayes you may make it of meal as it comes from the mill , and make it onely of boiling water , and no stuff in it .

Otherwayes to be eaten cold .

Take two stone of buttock beef , lard it with great lard , and season it with nutmeg , pepper , and the lard , then steep it in a boul , tray , or earthen pan , with some wine vinegar , cloves , mace , pepper , and two or three bay-leaves : thus let it steep four or five dayes , and turn it twice or thrice a day : then take it and season it with cloves , mace , pepper , nutmeg , and salt , put it into a pot with the back side downward , with butter under it , and season it with a good thick coat of seasoning , and some butter on it , then close it up and bake it , it will ask six or seven hours baking . Being baked draw it , and when it is cold pour out the gravy , and boil it again in a pipkin , and pour it on the venison , then fill up the pot with clarified butter , &c.

To make minced Pies of Beef .

TAke of the buttock of beef , cleanse it from the skins , and cut it into small pieces , then take half as much more beef-suet as the beef , mince them together very small , and season them with pepper , cloves , mace , nutmeg , and salt , then have half as much fruit as meat , three pound of raisins , four pound of currans , two pound of prunes , &c. or plain without fruit , but onely seasoned with the same spices .

To make a Coller of Beef .

TAke the thinnest end of a coast of beef , boil it a little and lay it in pump-water , and a little salt three dayes , shifting it once a day ; the last day put a pint of claret wine to it , and when you take it out of the water let it lie two or three hours a draining , then cut it almost to the end in three slices , and bruise a little cochinel and a very little allom , and mingle it with the claret wine , couler the meat all over with it , then take a dozen of anchoves , wash and bone them , lay them on the beef , and season it with cloves , pepper , mace , two handful of salt , a little sweet marjoram , and time ; and when you make it up , roul the innermost slice first , and the other two upon it , being very well seasoned every where , and binde it up hard with tape , then put it into a stone pot a little bigger then the coller ; and pour upon it a pint of claret wine , and half a pint of wine vinegar , a sprig of rosemary , and a few bay leaves ; bake it very well , and before it be quite cold , take it out of the pot , and you may keep it dry as long as you please .

To bake a Flank of Beef in a Coller .

TAke a flank of Beef , and lay it in pump water four dayes and nights , shift it twice a day , then take it out and dry it very well in clean cloaths , cut it in three layers , and take out the bones and most of the fat : then take three handfuls of salt , and good store of sage chopped very small , mingle them , and strew it betwixt the three layers , and lay them one upon another ; then take an ounce of cloves and mace , and another of nutmegs , beat them very well , and strew it between the layers of beef , roul it up close together , then take some packthread and tye it up very hard , put it in a long earthen pot , which are made of purpose for that use , tie up the top of the pot with cap paper , and let it into the oven ; let it stand eight hours , when you draw it , and being between hot and cold , binde it up round in a cloath , tie it fast at both ends with packthred , and hang it up for your use .

Sometimes for variety you may use slices of bacon betwixt the layers , and in place of sage sweet herbs , and sometimes cloves of garlick . Or powder it in salt-peter four or five dayes , then wash it off , roul it and use the same spices as abovesaid , and serve it with mustard and sugar , or Gallendine .

To stuff Beef with Parsley to serve cold .

PIck the parsley very fine and short , then mince some suet not too small , mingle it with the parsley , and make little holes in ranks , fill them hard and full , and being boild and cold , slice it in thin slices , and sere it with vinegar and green parsley .

To bake Vdders either in Pye or Pasty according to this Figure .

TAke a young Udder and lard it with great lard , being seasoned with nutmeg , pepper , cloves , and mace , boil

to bake udders in pie or pastry it tender , and being cold wrap it in a caul of veal , but first season it with the former spices and salt ; put it in the pie with some slices of veal under it , season them , and some also on the top , with some slices of lard and butter ; close it up , and being baked , liquor it with clarified butter . Thus for to eat cold ; if hot , liquour it with white wine , gravy and butter .

To bake a Heifers Vdder in the Italian Fashion .

THe Udder being boild tender , and cold , cut it into dice-work like samll dice , and season them with some cloves , mace , cinamon , ginger , salt , pistaches , or pine-kernels , somé dates , and bits of marrow ; season the aforesaid materials lightly and fit , make your pie not above an inch high , like a custard , and of custard paste , prick it , and dry it in the oven , and put in the abovesaid materials ; put to it also some custard stuff made of good cream , ten eggs , and but three whites , sugar , salt , rosewater , and some dissolved musk ; bake it , and stick it with slic't dates , candied pistaches , and scrape fine sugar on it .

Otherwayes .

Boil the udder very tender , and being cold slice it into thin slices , as also some thin slices of parmisan and interlarded bacon , some sweet herbs chopped small , some currans , cinamon , nutmeg , sugar , rosewater , and some butter , make three bottoms of the aforesaid things in a dish , patty-pan , or pie , with a cut cover , and being baked , scrape on sugar on it , or ice it .

Otherwayes to eat hot .

Take an Udder boild and cold , slice it into thin slices , and season it with pepper , cinamon , nutmeg , ginger , and salt , mingle some currans amongst the slices , and fill the pie ; put some dates on the top , large mace , barberries , or grapes , butter , and the marrow of marrow bones ; close it up and bake it , being baked ice it , and liquour it with white wine verjuyce , or grape verjuyce .

To stew Calves or Neats feet .

BOil and blanch them , then part them in halves , and put them into a pipkin with some strong broth , a little powder of saffron , sweet butter , pepper , sugar , and some sweet herbs finely minced , let them stew an hour , and serve them with a little grape verjuyce stewed among them .

Neats feet being soust serve them cold with mustard .

To make a Fricase of Neats Feet .

TAke them being boild and blanched , fricase them with some butter , and being finely fryed make a sauce with six yolks of eggs dissolved with some wine vinegar , grated nutmeg , and salt .

Otherwayes .

First bone and pick them clean , then being boild , blanched , and cold , cut them into gubbins and put them in a frying pan with a ladle full of strong broth , a piece of butter , and a little salt ; after they have fryed a while , put to them a little chopped parsley , green chibbolds , young spearmint , and time , all shred very small , with a little beaten pepper : being almost fryed , make a lear for them with the yolks of four or five eggs , some mutton gravy , a little nutmeg , and the juyce of a lemon wrung therein : put this lear to the neats feet as they fry in the pan , then toss them once or twice , and so serve them .

Neats Feet larded and rosted on a spit :

TAke neats feet being boild , cold , and blanched , lard them whole and roste them ; being rosted , serve them with venison sauce , made of claret wine , wine vinegar , and tostes of houshold bread strained with the wine through a strainer , with some beat cinamon and ginger ; put it in a dish or pipkin and boil it on the fire ; with a few whole cloves , stir it with a sprig of rosemary , and make it not too thick .

To make black Puddings of the Beefers Blood .

TAke the blood of the beefer when it is warm , put in some salt and strain it , and when it is through cold put in the groats of oatmeal well picked , and let it stand soaking all night , then put in some sweet herbs , penny-royal , rosemary , time , savory , fennil , or fennil-seed , pepper , cloves , mace , nutmegs , and some cream or good new milk ; then have four or five eggs well beaten and put into the blood with good beef-suet not cut too small , mix all well together and fill the beefers guts , being first well cleansed , steeped , and scalded .

To dress a dish of Tripes hot out of the pot or pan .

BEing tender boild , make a sauce with some beaten butter , gravy , pepper , mustard , and wine vinegar , rub a dish with a little garlick and dish them therein , then run the sauce over them with a little bruised garlick amongst it , and a little wine vinegar sprinkled over the meat .

To make Bolonia Sausages .

TAke a good leg of pork , and take away all the fat , skins , and sinnews , mince and stamp it very fine in a wooden or brass morter , weigh the meat , and to every five pound thereof take a pound of good lard cut as small as your little finger about an inch long , mingle it amongst the meat , and put to it half an ounce of whole cloves , as much beaten pepper , with the same quantity of nutmegs and mace finely beaten also , an ounce of whole caraway-seed , salt eight ounces , cochenel bruised with a little allom beaten and dissolved in sack , and stamped amongst the meat : then take beefers guts , cut of the biggest of the small guts , a yard long , and being clean scowred put them in brine a week or eight dayes , it strengthens and makes them tuff to hold filling . The greatest skill is in the filling of them , for if they be not well filled they will grow rusty ; then being filled put them a smoaking three or four dayes , and hang them in the air , in some Garret or in a Seller , for they must not come no more at the fire , and in a quarter of a year they will be eatable .

Section 3.

The A la mode wayes of dressing the Heads of any Beasts .

To boil a Bullocks Cheek in the Italian way .

BReak the bones and steep the head in fair water , shift it , and scrape off the slime , let it lie in steep thus twelve hours ; then boil it in fair water with some Bolonia sausage and a piece of interlarded bacon : the cheeks being tender boild and the other materials , dish it up and serve it , with some flowers and greens on it , and mustard in saucers .

To stew Bullocks Cheeks .

TAke them being well soaked or steeped , spit and half roste them , save the gravy , and put them into a pipkin with some claret wine , gravy , and some strong broth , slic't nutmeg , ginger , pepper , salt , and some minced onions fryed , stew it the space of two hours on a soft fire , and being finely stewed , serve it on carved sippets .

Otherwayes .

Take out the bones , balls of the eyes , and the ruff of the mouth , steep it well in fair water and shift it often , being well cleansed from the blood and slime take it out of the water , wipe it dry , and season it with nutmeg , pepper , and salt , put them in an earthen pot one upon another , and put to them a pint of claret wine , a few whole cloves , a little fair water , and two or three whole onions ; close up the pot and bake it , it will ask six hours baking ; being tender baked , serve it on tostes of fine manchet .

Or thus .

Being baked or stewed , you may take out the bones and lay them close together , pour the liquor to them , and being cold slice them into slices , and serve them cold with mustard and sugar .

To boil a Calves Head .

TAke the head , skin , and all unflayed , scald it , and soke it in fair water a whole night or twelve hours , then take out the brains and boil them with some sage , parsley , or mint ; being boild chop them small together , butter them and serve them in a dish with fine sippets about them : Then the head being finely cleansed , boil it in a clean cloth and close it together again in the cloth ; being boild , lay it one side by another with some fine slices of boild bacon , and lay some fine picked parsley upon it , with some burrage or other flowers .

To hash a Calves Head .

TAke a calves head well steeped and cleansed from the blood and slime , boil it tender , then take it up and let it be through cold , cut it into dice-work , as also the brains in the same form , and some thin slices of interlarded bacon being first boild ; put some gooseberries to them , as also some gravy or juyce of lemon or orange , and some beaten butter ; stew all together , and being finely stewed , dish it on carved fippets , and run it over with beaten butter .

Otherwayes .

The head being boild and cold , slice it into thin slices , with some onions and the brains in the same manner , stew them in a pipkin with some gravy or strong mutton broth , nutmeg , some mushrooms , a little white wine and beaten butter ; being well stewed together dish them on fine sippets , and garnish the meat with slic't lemon or barberries .

To souce a Calves Head .

FIrst scald it and bone it , then steep it in fair water the space of six hours , dry it with a clean cloth , and season it with some salt and bruised garlick ( or none ) then roul it up in a coller , binde it close , and boil it in white wine , water , and salt ; being boild keep it in that souce drink , and serve it in the coller , or slice it and serve it with oyl , vinegar , and pepper . This dish is very rare , and to a good judgement scarce decernable .

To roste a Calves Head .

TAke a calves head , cleave it and take out the brains , skins , and blood about it , steep them and the head in fair warm water the space of four or five hours , shift them three or four times and cleanse the head , then boil the brains , and make a pudding with some grated bread , brains , some beef-suet minced small , with some minced veal and sage ; season the pudding with some cloves , mace , salt , ginger , sugar , five yolks of eggs , and saffron ; fill the head with this pudding , then close it up and binde it fast with some packthread , spit it , and binde on the caul round the head with some of the pudding round about it , roste it and save the gravy , blow off the fat , and put to the gravy , for the sauce a little white wine , a slic't nutmeg , and a piece of sweet butter , the juye of an orange , salt , and sugar . Then bread up the head with some grated bread , beaten cinamon , minced lemon-peel and a little salt .

To roste a Calves Head with Orsters .

SPlit the head as to boil , and take out the brains washing them very well with the head , cut out the tongue , boil it a little , and blanch it , let the brains be parboild as well as the tongue , then mince the brains and tongue , a little sage , oysters , beef suet , very small , being finely minced mix them together with three or four yolks of eggs , beaten ginger , pepper , nutmegs , grated bread , salt , and a little sack , if the brains and eggs make it not moist enough . This being done , parboil the calves head a little in fair water , then take it up and dry it well in a cloth , filling the holes where the brains and tongue lay with this farcing or pudding , binde it up close together and spit it , then stuff it with oysters being first parboild in their own liquor , put them into a dish with minced time , parsley , mace , nutmeg , and pepper beaten very small , mix all these with a little vinegar , and the white of an egg , roul the oysters in it , and make little holes in the head , stuff it as full as you can , put the oysters but half way in , and scure them in with sprigs of time , roste it .. and set a dish under it to save the gravy , wherein let there be oysters , sweet herbs minced , a little white wine and a slic't nutmeg . When the head is rosted set the dish wherein the sauce is on the coals to stew a little , then put in a piece of butter , the juyce of an orange and salt , beating it up thick together ; dish the head , and put the sauce to it , and serve it up hot to the table .

To stew a Calves Head .

FIrst boil it in fair water half an hour , then take it up and pluck it to pieces , then put it into a pipkin with great oysters and some of the broth which boild it , ( if you have no stronger ) a pint of white wine or claret , a quarter of a pound of interlarded bacon , some blanched chesnuts , the yolks of three or four hard eggs cut into halves , sweet herbs minced , and a little horse-raddish-root scraped , stew all these an hour , then slice the brains ( being parboild ) and strew a little ginger , salt , and flower , you may put in some juyce of spinage and fry them green with butter ; then dish the meat , and lay these fryed brains , oysters , chesnuts , half yolks of eggs , and sippet it , serve it up hot to the table .

To hash a Calves Head .

TAke a calves head , boil it tender , and let it be through cold , then take one half and broil or roste it , do it very white and fair , then take the other half and slice it into thin slices , fry it with clarified butter fine and white , then put it in a dish a stewing with some sweet herbs , as rosemary , time , savory , salt , some white wine or claret , some good roste mutton gravy , a little pepper and nutmeg ; then take the tongue being ready boild , and a boild piece of interlarded bacon , slice it into thin slices , and fry it in a batter made of flower , eggs , nutmeg , cream , salt , and sweet herbs chopped small , dip the tongue and bacon into the batter , then fry them and keep them warm till dinner time , season the brains with nutmegs , sweet herbs minced small , salt , and the yolks of three or four raw eggs , mix all together , and fry them in spoonfulls , keep them warm , then the stewed meat being ready , dish it , and lay the broiled side of the head on the stewed side , then garnish the dish with the fryed meats , some slices of oranges , and run it over with beaten butter and juyce of oranges .

To broil a Calves Head .

TAke a calves head being cleft and cleansed , and also the brains , boil the head very white and fine , then boil the brains with some sage and other sweet herbs , as time and sweet marjoram , chop and boil them in a bag , being boild put them out and butter them with butter , salt , and vinegar , serve them in a little dish by themselves with fine thin sippets about them .

Then broil the head or toste it against the fire , being first salted and scotched with your knife , baste it with butter ; being finely broild , bread it with fine manchet , or fine flower , brown it a little and dish it on a sauce of gravy , minced capers , grated nutmeg , and a little beaten butter .

To boil a Lambs Head in white Broth.

TAke a lambs head , cleave it , and take out the brains , then open the pipes of the appurtenances , and wash and soke the meat very clean , set it a boiling in fair water , and when it boils scum it , and put in some large mace , whole cinamon , slic't dates , some marrow , and salt , and when the head is boild , dish it up on fine carved sippets , and trim the dish with scraping sugar : Then strain six or seven yolks of eggs with sack or white wine , and a ladle full of cream , put it into the broth , and give it a walm on the fire , stir it , and broth the head , then lay on the head some slic't lemon , gooseberries , grapes , dates , and large mace .

To stew a Lambs Head .

TAke a lambs head , cleave it and take out the brains , wash and pick the head from the slime and filth , and steep it in fair water , shift it twice in an hour , as also the appurtenances then set it a boiling on the fire with some strong broth , and when it boils scum it , and put in a large mace or two , some capers quarters of pears , a little white wine , some gravy , marrow , and some marygold-flowers ; being finely stewed , serve it on carvéd sippets and broth it , lay on it slic't lemon , and scalded gooseberries or barberries .

To boil a Lambs Head otherwayes .

MAke a forcing or pudding of the brains , being boild and cold cut them into bits , then mince a little veal or lamb with some beef-suet , and put to it some grated bread , nutmeg , pepper , salt , some sweet herbs minced small , and three or four raw eggs , work all together , and fill the head with this pudding , being cleft , steeped , and after dried in a clean cloth , stew it in a stewing pan or between two dishes with some strong broth : then take the remainder of this forcing or pudding and make it into balls , put them a boiling with the head , and adde some white wine , a whole onion , and some slic't pippins or pears , or square bits like dice , some bits of artichocks , sage leaves , large mace , and lettice boild and quartered and put in beaten butter ; being finely stewed , dish it up on sippets , and put the balls and the other materials on it , broth it , and run it over with beaten butter and lemon .

Section 4.

The rarest wayes of dressing of all manner of Roste Meats , either of Flesh or Fowl , by Sea or Land , with their Sauces that properly belong to them .

Divers wayes of bredding or dredging of Meats and Fowls .

1. GRated bread and flower .

2. Grated bread , and sweet herbs minced and dried , or beat to powder , mixed with the bread .

3. Lemon in powder ; or orange-peel mixt with bread and flower , minced small or in powder .

4. Cinamon , bread , flower sugar , made fine or in powder .

5. Grated bread , fennil-seed , coriander-seed , cinamon , and sugar .

6. For pigs , grated bread , flower , nutmeg , ginger , pepper , sugar ; but first baste it with the juyce of lemons or oranges , and the yolks of eggs .

7. Bread , sugar , and salt mixed together .

Divers bastings for roste meats . 1. FResh butter . 2. Clarified suet . 3. Claret wine , with a bundle of sage , rosemary , time , and parsley , baste the mutton with these herbs and wine . 4. Water and salt . 5. Cream and melted butter , thus flay'd pigs commonly . 6. Yolks of eggs , juyce of oranges , and biskets , the meat being almost rosted , comfets for some fine large fowls , as a peacock , bustard , or turkey .

To roste a Shoulder of mutton in a most excellent new way with Oysters and other materials .

TAke three pints of great oysters & parboil them in their own liquor , then put away the liquor and wash them with some white wine , then dry them with a clean cloth and season them with nutmeg and salt , then stuff the shoulder and lard it with some anchoves ; being clean washed , spit it , and lay it to the fire , and baste it with white or claret wine , then take the bottoms of six artichocks , pared from the leaves and boild tender , then take them out of the liquor and put them into beaten butter , with the marrow of six marrow bones , and keep them warm by a fire or in an oven , then put to them some slic't nutmeg , salt , the gravy of a leg of roste mutton , the juyce of two oranges , and some great oysters , a pint , being first parboild , and mingle with them a little musk or amber-greece : then dish up the shoulder of mutton , and have a sauce made for it of the gravy which came from the roste shoulder of mutton stuffed with oysters , and anchoves , and blow off the fat , then put to the gravy a little white wine , some oyster liquor , a whole onion , and some strip't time , and boil up the sauce , then put it in a fair dish , and lay the shoulder of mutton on it , and the bottoms of the artichocks round the dish brims , and put the marrow and the oysters on the artichock bottoms , with some slic't lemon on the shoulder of mutton , and serve it up hot .

To roste a Shoulder of Mutton with Oysters otherwayes .

TAke great oysters , and being opened , parboil them in their own liquor , beard them and wash them in some vinegar then wipe them dry , and put to them grated nutmeg , pepper , some broom buds and two or three anchoves ; being finely cleansed , washed , and cut into little bits , the yolk of a raw egg or two dissolved , some salt , a little samphire cut small , and mingle all together , then stuff the shoulder , roste it , and baste it with sweet butter , and being rosted make sauce with the gravy , white wine , oyster liquor , and some oysters , then boil the sauce up and blow off the fat , beat it up thick with the yolk of an egg or two , and serve the shoulder up hot with the sauce and some slic't lemon on it .

Otherwayes .

The oysters being opened parboil them in their own liquor , beard them , and wipe them dry , being first washed out of their own liquor with some vinegar , put them in a dish with some time , sweet marjoram , nutmeg , and lemon-peel , all minced very small , but onely the oysters whole , and a little salt , and mingle all together ; then make little holes in the upper side of the mutton , and fill them with this composition . Roste the shoulder of mutton , and baste it with butter , set a dish under it to save the gravy that drippeth from it ; then for the sauce take some of the oysters , and a whole onion , stew them together with some of the oyster liquor they were parboild in , and the gravy that dripped from the shoulder , ( but first blow off the fat ) and boil up all together pretty thick , with the volk of an egg , some verjuyce , the slice of an orange , and serve the mutton on it hot .

Or make sauce with some oysters being first parboild in their liquor , put to them some mutton gravy , oyster liquor , a whole onion , a little white wine , and large mace , boil it up , and garnish the dish with barberries , slic't lemon , large mace , and oysters .

Other times for change make sauce with capers , great oysters , gravy , a whole onion , claret wine , nutmeg , and the juyce of two or three oranges beaten up thick with some butter and salt .

To roste a Shoulder of Mutton without Oysters .

TAke a shoulder of mutton and roste it , then make sauce with some gravy , claret wine , pepper , grated nutmeg , slic't lemon , and broom buds , give it a walm or two , then dish the mutton , and put the sauce to it , and garnish it with barberries and slic't lemon .

To roste a Chine of Mutton either plain or with divers stuffings , lardings , and sauces .

FIrst lard it with lard , or lemon-peel cut like lard , or with orange-peel , stick here and there a clove , or in place of cloves tops of rosemary , time , sage , winter-savory , or sweet marjoram , baste it with butter , and make sauce with mutton gravy , and nutmeg , boil it up with a little claret and the juyce of an orange , and rub the dish you put it in with a clove of garlick .

Or make sauce with pickled or green cucumbers slic't and boild in strong broth or gravy , with some slic't onions , an anchove or two , and some grated nutmeg , stew them well together , and serve the mutton with it hot .

Divers Sauces for roste Mutton . 1. GRavy , capers , samphire , and salt , and stew them well together . 2. Water , onion , claret wine , slic't nutmeg and gravy boild up . 3. Whole onions stewed in strong broth or gravy , white wine , pepper , pickled capers , mace , and three or four slices of a lemon . 4. Mince a little roste mutton hot from the spit , and adde to it some chopped parsley and onions , verjuyce or vinegar , ginger , and pepper ; stew it very tender in a pipkin , and serve it under any joynt with some gravy of the mutton . 5. Onions , oyster liquor , claret , capers , or broom buds , gravy , nutmeg , and salt boild together . 6. Chopped parsley , verjuyce , butter , sugar , and gravy . 7. Take vinegar , butter , and currans , put them in a pipkin with sweet herbs finely minced , the yolks of two hard eggs , and two or three slices of the brownest of the leg , mince it also , some cinamon , ginger , sugar , and salt . 8. Picked capers , and gravy , or gravy and samphire cut an inch long . 9. Chopped parsley and vinegar . 10. Salt , pepper , and juyce of oranges . 11. Strained prunes , wine and sugar . 12. White wine , gravy , large mace and butter thickned with two or three yolks of eggs . Oyster Sauce . 13. Oyster liquor and gravy boild together , with eggs and verjuyce to thicken it , then juyce of orange and slices of lemon over all . 14. Onions chopped with sweet herbs , vinegar , gravy , and salt boild together .

To roste Veal divers wayes with many excellent farcings , puddings , and sauces , both in the French , Italian , and English fashion . To make a Pudding in a Breast of Veal .

OPen the lower end with a sharp knife close between the skin and the ribs , leave hold enough of the flesh on both sides , that you may put in your hand between the ribs and the skin ; then make a pudding of grated white bread , two or three yolks of eggs , a little cream , clean washt currans picked and dried , rosewater , cloves , and mace fine beaten , a little saffron , salt , beef-suet minced fine , some slic't dates and sugar ; mingle all together , and stuff the breast with it , make the pudding pretty stiff , and prick on the sweetbread wrapped in the caul , spit it , and roast it ; then make sauce with some claret wine , grated nutmeg , vinegar , butter , and two or three slices of an orange , and boil it up , &c.

To roast a Breast of Veal otherwayes .

PArboil it , and lard it with small lard all over , or the one half with lard , and the other with lemon-peel , sage-leaves , or any kind of sweet herbs ; spit it and roast it , baste it with sweet butter , and being roasted , bread it with grated bread flower , and salt ; make sauce with gravy , juyce of oranges , and slic't lemon laid on it .

Or thus .

Make a stuffing or farcing with a little minced veal , and some time minced , lard , or fat bacon , a few cloves and mace beaten , salt , and two or three yolks of eggs ; mingle them all together , and fill the breast , scure it up with a prick or scure , then make little puddings of the same stuff you stuffed the breast , and having spitted the breast , prick upon it those little puddings , as also the sweet-breads , roast all together , and baste them with good sweet butter ; being finely roasted , make sauce with juyce of oranges and lemons .

To roast a Loyn of Veal .

SPit it , and lay it to the fire , baste it with sweet butter , then set a dish under it with some vinegar , two or three sage leaves , and two or three tops of rosemary and time ; let the gravy drop on them , and when the veal is finely roasted , give the herbs and gravy a walm or two on the fire , and serve it under the veal .

Another Sauce for the Loin of Veal .

All manner of sweet herbs minced very small , the yolks of two or three hard eggs minced very small , and boil them together with a few currans , a little grated bread , beaten cinamon , sugar , and a whole clove or two ; dish the veal on this sauce , with two or three slices of an orange .

To roast Olives on a Leg of Veal .

CUt a leg of veal into thin slices , and hack them with the back of a knife ; then strew on them a little salt , grated nutmeg , sweet herbs finely minced and the yolks of some hard eggs minced also , grated bread , a little beef-suet minced , currans , and sugar : mingle all together , and strew it on the olives , then roul it up in little rouls , spit them , and roul the caul of the veal about them , roaste them , and baste them with sweet butter ; being roasted , make sauce with some of the stuffing , verjuyce , the gravy that drops from them , and some sugar , and serve the olives on it .

To roast a Leg or Fillet of Veal .

TAke it and stuff it with beef-suet , seasoned with nutmeg , salt , and the yolks of two or three raw eggs , mix them with the suet , stuff it and roast it ; then make sauce with the gravy that dripped from it , blow off the fat , and give it two or three walms on the fire , and put to it the juyce of two or three oranges .

To roast Veal in pieces .

TAke a leg of veal , and cut it into square pieces as big as a hens egg , season them with pepper , salt , some beaten cloves , and fennel-seed ; then spit them with slices of bacon between every piece ; being spitted , put the caul of the veal about them and roast them , then make the sauce of the gravy and the juyce of oranges . Thus you may do of veal sweetbreads and lambstones .

To roast Calves Feet .

FIrst boil them tender and blanch them , and being cold lard them thick with small lard , then spit them on a small spit and roast them ; serve them with a sauce made of vinegar , cinamon , sugar , and butter .

To roast a Calves Head with Oysters .

TAke a Calves head and cleave it , take out the brains and wash them very well with the head , cut out the the tongue , and boil , blanch , and parboil the brains , as also the head and tongue ; then mince the brains and tongue with a little sage , oysters , marrow , or beef-suet very small , mix with it three or four yolks of raw eggs , beaten ginger , pepper , nutmeg , grated bread , salt , and a little sack : this being done , then take the calves head , and fill it with this composition where the brains and tongue lay ; binde it up close together , spit it , and stuff it with oysters , compounded with nutmeg , mace , time , grated bread , salt , and pepper : Mix all these with a little vinegar , and the white of an egg , and roul the oysters in it ; stuff the head with it as full as you can , and roast it thorowly , setting a dish under it to catch the gravy , wherein let there be oysters , sweet herbs minced , a little white wine and slic't nutmeg ; when the head is roasted , set the dish wherein the sauce is on the coals to stew a little , then put in a piece of butter , the juyce of an orange , and salt , beating it up thick together , dish the head , and put the sauce to it , and serve it hot to the table .

Several Sauces for roast Veal . 1. Gravy , Claret , nutmeg , vinegar , butter , sugar , and oranges . 2. Juyce of orange , gravy , nutmeg , and slic't lemon on it . 3. Vinegar and butter . 4. All manner of sweet herbs chopped small , with the yolks of two or three eggs , and boil them in vinegar , butter , a few bread crumbs , currans , beaten cinamon , sugar , and a whole cloave or two , put it under the veal , with slices of orange and lemon about the dish . 5. Claret sauce of boild carrots , and boild quinces stamped and strained , with lemon , nutmeg , pepper , rose vinegar , sugar , and verjuyce , boild to an indifferent height or thickness , with a few whole cloves .

To roast Red Dear .

TAke a side , or half hanch , and either lard them with small lard , or stick them with cloves ; but parboil them before you lard them , then spit and roast them .

Sauces for Red Dear . 1. THe gravy and sweet herbs chopped small and boild together , or the gravy onely . 2. The juyce of oranges or lemons and gravy . 3. A Gallendine sauce made with strained bread , vinegar , claret wine , cinamon , ginger , and sugar ; strain it , and being finely beaten with the spices , boil it up with a few whole cloves , and a sprig of rosemary . 4. White bread boild in water pretty thick without spices , and put to it some butter , vinegar , and sugar .

If you will stuff or force any Venison , stick them with rosemary , time , savory , or cloves , or else with all manner of sweet herbs , minced with beef-suet , lay the caul over the side or half hanch , and so roast it .

To roast Pork with the Sauces belonging to it .

TAke a chine of pork , draw it with sage on both sides , being first spitted , then roast it ; thus you may do of any other joynt , whether Chine , Loin , Rack , Breast , or Spare-rib , or Harslet of a bacon-hog , being salted a night or two .

Sauces . 1. Gravy , chopped sage , and onions boild together with some pepper . 2. Mustard , vinegar , and pepper . 3. Apples pared , quartered , and boild in fair water , with some sugar and butter . 4. Gravy , onions , vinegar , and pepper .

To roast Pigs divers wayes with their different Sauces . To roste a Pig with the Hair on .

TAke a Pig and draw out his intrails or guts , liver and lights , draw him very clean at vent , and wipe him , cut off his feet , truss him , and prick up the belly close , spit it , and lay it to the fre , but scotch it not , being a quarter rosted , the skin will rise up in blisters from the flesh , then with your knife or hands pull off the skin and hair , and being clean flayed , cut slashes down to the bones , baste it with butter and cream , being but warm , then bread it with grated white bread , corrans , sugar , and salt mixed together , and thus apply basting upon dregging till the body be covered an inch thick ; then the meat being throughly rosted , draw it and serve it up whole , with sauce made of wine vinegar , whole cloves , whole cinamon , and sugar boild to a syrup .

Otherwayes .

You may make a pudding in his belly , with grated bread and some sweet herbs minced small , a little beef-suet also minced , two or three yolks of raw eggs , grated nutmeg , sugar , currans , cream , salt , pepper , &c. Dredge it or bread it with flower , bread , sugar , cinamon , slic't nutmeg , &c.

To roste a Pig the plain way .

SCald and draw it , wash it clean , and put some sage in the belly , prick it up and spit it , roste it , and baste it with butter , and salt it ; being rosted fine and crisp , make sauce with chopped sage and corrans well boild in vinegar and fair water , then put to them the gravy of the pig , a little grated bread , the brains , some barberries , and sugar , give these a walm or two , and serve the pig on this sauce , with a little beaten butter .

To roste a Pig otherwayes .

TAke a pig , scald and draw it , then mince some sweet herbs , either sage or penny-royal , and roul it up in a ball with some butter , prick it up in the pigs belly and roste him ; being rosted , make sauce with butter , vinegar , the brains , and some barberries .

Otherwayes .

Draw out his bowels , and flay it but onely the head , truss the head looking over his back , and fill his belly with a pudding made of grated bread , nutmeg , a little minced beef-suet , two or three yolks of raw eggs , salt , and three or four spoonfuls of good cream , fill his belly and prick it up , roste it and baste it with yolks of eggs ; being rosted , wring on the juyce of a lemon , and bread it with grated bread , pepper , nutmeg , salt , and ginger , bread it quick with the bread and spices .

Then make sauce with vinegar , butter , and the yolks of hard eggs minced , boil them together with the gravy of the pig , and serve it on this sauce .

To roste Hares with their several stuffings and sauces .

TAke a hare , flay it , set it , and lard it with small lard , stick it with cloves , and make a pudding in his belly with grated bread , grated nutmeg , beaten cinamon , salt , corrans , eggs , cream and sugar ; make it good and stiff , fill the hare and roste it : if you would have the pudding green , put juyce of spinage , if yellow , saffron .

Sauce .

Beaten cinamon nutmegs , ginger , pepper , boild prunes and corrans strained , muskefied bisket-bread beaten into powder , sugar , and cloves , all boild up as thick as water-grewel .

To roste a Hare with the Skin on .

DRaw a Hare ( that is the bowels out of the body ) wipe it clean , and make a farsing or stuffing of all manner of swet herbs , as time , winter-savory , sweet marjoram , and parsley , mince them very small , and roul them in some butter , make a ball thereof and put it in the belly of the hare , prick it up close , and roste it with the skin and hair on it , baste it with butter , and being almost rosted flay off the the skin and stick a few cloves on the hare ; bread it with fine grated manchet , flower , and cinamon , bread it good and thick , froth it up , and dish it on sauce made of grated bread , claret wine , wine vinegar , cinamon , ginger , sugar and barberries , boil it up to an indifferency .

Several Sauces belonging to Rabits . 1. BEaten butter , and rub the dish with a clove of garlick . 2. Sage and parsley minced , roul it in a ball with some butter , and fill the belly with this stuffing . 3. Beaten butter with lemon and pepper . 4. In the French fashion , onions minced small and fryed , and mingled with mustard and pepper . 5. The rabit being rosted , wash the belly with the gravy of mutton , and adde to it a slice or two of lemon .

To roste Woodcocks in the English Fashion .

FIrst pull and draw them , then being washt and trust , roste them , baste them with butter , and save the gravy , then broil tostes and butter them ; being rosted , bread them with bread and flower , and serve them in a clean dish on the toste and gravy .

Otherwayes in the French Fashion .

BEing new and fresh killed that day you use them , pull , truss , and lard them with a broad piece of lard or bacon pricked over the breast : being rosted , serve them on broild toste put in verjuyce , or the juyce of orange with the gravy , and warmed on the fire .

Or being stale , draw them , and put a clove or two in the bellies , with a piece of bacon .

To roast a Hen or Pullet .

TAke a Pullet or Hen full of eggs , draw it and roast it ; being roasted break it up , and mince the brauns in thin slices , save the wings whole , or not mince the brauns , and leave the rump with the legs whole ; stew all in the gravy and a little salt .

Then have a minced lemon , and put it into the gravy , dish the minced meat in the midst of the dish , and the thighs , wings , and rumps about it . Garnish the dish with oranges and lemon quartered , and serve them up covered .

Sauce with Oysters and Bacon .

TAke Oysters being parboild and clenged from the grands , mingle them with pepper , salt , beaten nutmeg , time , and sweet marjoram , fill the pullets belly and roast it , as also two or three ribs of interlarded bacon , serve it in two pieces in the dish with the Pullet ; then make sauce of the gravy , some of the oyster liquor , oysters and juyce of oranges boild together , take some of the oysters out of the Pullets belly , and lay on the breast of it , then put the sauce to it with slices of lemon .

Sauce for Hens or Pullets to prepare them to roast .

TAke a Pullet or Hen , if lean , lard it , if fat , not ; or lard either fat or lean with a piece or slice of bacon over it , and a piece of interlarded bacon in the belly , seasoned with nutmeg and pepper , and stuck with cloves .

Then for the sauce take the yolks of six hard eggs minced small , put to them white wine or wine vinegar , butter , and the gravy of the hen , juyce of orange , pepper , falt , and if you please adde thereto mustard .

Several other Sauces for roast Hens . 1. TAke beer , salt , the yolks of three hard eggs minced small , grated bread , three or four spoonfuls of gravy ; and being almost boild , put in the juyce of two or three oranges , slices of a lemon and orange , with lemon-peel shred small . 2. Beaten butter with juyce of lemon or orange , white or claret wine . 3. Gravy and claret wine boild with a piece of an onion , nutmeg , and salt , serve it with the slices of oranges or lemons , or the juyce in the sauce . 4. Or with oyster liquor , an anchove or two , nutmeg and gravy , and rub the dish with a clove of garlick . 5. Take the yolks of hard eggs and lemon-peel mince them very small , and stew them in white wine , salt , and the gravy of the fowl .

Several Sauces for roast Chickens . 1. GRavy , and the juyce or slices of orange . 2. Butter , verjuyce , and gravy of the Chicken , or mutton gravy . 3. Butter and vinegar boild together , put to it a little sugar , then make thin sops of bread , lay the roste chicken on them , and serve them up hot . 4. Take sorrel , wash and stamp it , then have thin slices of manchet , put them in a dish with some vinegar , strained sorrel , sugar , some gravy , beaten cinnamon , beaten butter , and some slices of orange or lemon , and strew thereon some cinamon and sugar , 5. Take slic't oranges , and put to them a little white wine , rose water , beaten mace , ginger , some sugar , and butter ; set them on a chafing dish of coals and stew them ; then have some slices of manchet round the dish finely carved , and lay the chickens being roasted on the sauce . 6. Slic't onions , claret wine , gravy , and salt boild up .

Sauces for roast Pigeons or Doves . 1. GRavy and juyce of orange . 2. Boild parsley minced , and put amongst some butter and vinegar beaten up thick . 3. Gravy , claret wine and an onion stewed together with a little salt . 4. Vine leaves roasted with the pigeons minced and put in claret wine and salt , boild together , some butter and gravy . 5. Sweet butter and juyce of orange beat together , and made thick . 6. Minced onions boild in claret wine almost dry , then put to it nutmeg , sugar , gravy of the fowl , and a little pepper . 7. Or gravy of the Pigeons onely .

Sauces for all manner of roast Land Fowl , as Turky , Bustard , Peacock , Pheasant , Partridge , &c. 1. Slic't onions being boild , stew them in some water , salt , pepper , some grated bread , and the gravy of the fowl . 2. Take slices of white bread and boil them in fair water with two wholes onions , some gravy , half a grated nutmeg , and a little salt ; strain them together through a strainer , and boil it up as thick as water grewel ; then adde to it the yolks of two eggs dissolved with the juyce of two oranges , &c. 3. Take thin slices of manchet , a little of the fowl , some sweet butter , grated nutmeg , pepper , and salt ; stew all together , and being stewed , put in a lemon minced with the peel . 4. Onions slic't and boild in fair water , and a little salt , a few bread crumbs , beaten pepper , nutmeg , three spoonfuls of white wine , and some lemon-peel finely minced , and boild all together ; being almost boild , put in the juyce of an orange , beaten butter , and the gravy of the fowl . 5. Stamp small nuts to a paste , with bread , nutmeg , pepper , saffron , cloves , juyce of orange , and strong broth , strain and boil them together pretty thick . 6. Quince , prunes , currans , and raisins boild , muskefied bisket stamped and strained with white wine , rose vinegar , nutmeg , cinamon , cloves , juyce of oranges and sugar ; boil it not too thick . 7. Boil carrots and quinces , strain them with rose vinegar and verjuyce , sugar , cinamon , pepper , and nutmeg , boild with a few whole cloves , and a little musk . 8. Take a manchet , pare off the crust and slice it , then boil it in fair water , and being boild somewhat thick , put in some white wine , wine vinegar , rose , or elder vinegar , some sugar and butter , &c. 9. Almond paste and crumbs of manchet , stamp them together with some sugar , ginger , and salt , strain them with grape verjuyce and juyce of oranges ; boil it pretty thick .

Sauces for a Stubble or fat Goose . 1. The goose being scalded , drawn , and trust , put a handful of salt in the belly of it , roast it , and make sauce with sowre apples slic't , and boild in beer all to mash ; then put to it sugar and beaten butter . Sometimes for variety adde barberries and the gravy of the fowl . 2. Roast sowre apples or pippins , strain them , and put to them vinegar , sugar , gravy , barberries , grated bread , beaten cinamon , mustard , and boild onions strained and put to it .

Sauces for a young Stubble Goose .

TAke the liver and gizzard , mince it very small with some beets , spinage , sweet herbs , sage , salt , and some minced lard ; fill the belly of the goose , and sowe up the rump or vent , as also the neck ; roast it , and being roasted take out the farsing and put it in a dish , then adde to it the gravy of the goose , verjuyce , and pepper , give it a walm on the fire , and serve it with this sauce in a clean dish .

The French Sauce for a Goose is butter , mustard , sugar , vinegar , and barberries .

Sauce for a Duck.

ONions slic't , and carrots cut square like dice , boild in white wine , strong broth , some gravy , minced parsley , savory chopped , mace , and butter ; being well stewed together , it will serve for divers wilde fowls , but most proper for water fowl .

Sauce for Duck and Mallard in the French Fashion . 1. VInegar and sugar boild to a Syrrup , with two or three cloves , and cinamon , or cloves onely . 2. Oyster liquor , gravy of the fowl , whole onions boild in it , nutmeg , and an anchove . If lean , force and lard them .

Sauces for any kinde of roast Sea Fowl , as Swan , Whopper , Crane , Shoveler , Hern , Bitter , or Geese .

MAke a Gallandine with some grated bread , beaten cinamon and ginger , a quartern of sugar , a quart of claret wine , a pint of wine vinegar , strain the foresaid materials , and boil them in a skillet with a few whole cloves ; in the boiling stir it with a sprig of rosemary , adde a little red sanders , and boil it as thick as water grewel .

Green Sauce for Pork , Goslings , Chickens , Lamb , or Kid.

STamp sorrel with white bread and pared pippins in a stone or wooden mortar , put sugar to it , and wine vivinegar , then strain it thorow a fine thin cloth , pretty thick , dish it in saucers , and scrape sugar on it .

Otherwayes .

Mince sorrel and sage , and stamp them with bread , the yolks of hard eggs , pepper , salt , and vinegar , but no sugar at all .

Or thus .

Juyce of green wheat , lemon , bread , and sugar .

To make divers sorts of Vinegar .

TAke good white wine , and fill a firkin half full , or a lesser vessel , leave it unstopped , and set it in some hot place in the sun , or on the leads of a house or gutter .

If you would desire to make vinegar in haste , put some salt , pepper , sowre leven mingled together , and a hot steel , stop it up , and let the sun come hot to it .

If more speedy , put good wine into an earthen pot or pitcher , stop the mouth with a piece of paste , and put it in a brass pan or pot , boil it half an hour , and it will grow sowre .

Or not boil it , and put into it a beet root , medlers , cervices , mulberries , unripe flowers , a slice of barley bread hot out of the oven , or the blossoms of cervices in their season , dry them in the sun in a glass vessel in the manner of rose-vinegar , fill up the glass with clear wine vinegar , white or claret wine , and set it in the sun , or in a chimney by the fire .

To make Vinegar of corrupt Wine .

BOil it , and scum it very clean , boil away one third part , then put it in a vessel , put to it some charnel , stop the vessel close , and in a short time it will prove good vinegar .

To make Vinegar otherwayes .

TAke six gallons of strong ale of the first running , set it abroad to cool , and being cold , put barm to it , and head it very thorowly ; then tun it up in a firkin , and lay it in the sun , then take four or five handfuls of beans , and parch them on a fire-shovel or pan , being cut like chesnuts to roast , put them into the vinegar as hot as you can , and stop the bunghole with clay ; but first put in a handful of rye leven , then strain a good handful of salt , and put in also ; let it stand in the sun from May to August , and then take it away .

Rose Vinegar .

KEep Roses dried , or dried Elder-flowers , put them into several double glasses or stone-bottles , write upon them , and set them in the sun , by the fire , or in a warm oven ; when the vinegar is out , put in more flowers , put out the old , and fill them up with vinegar again .

Pepper Vinegar .

PUt whole pepper in a fine cloth , binde it up and put it in the vessel or bottle of vinegar the space of eight dayes .

Vinegar for Digestion and Health

TAke eight drams of sea onions , a quart of vinegar , and as much pepper as onions , mints , and juniper-berries .

To make strong Wine Vinegar into Balls .

TAke bramble bryers when they are half ripe , dry them and make them into powder , with a little strong vinegar , make little balls , and dry them in the sun , and when you will use them , take wine and heat it , put in some of the ball or a whole one , and it will be turned very speedily into strong vinegar .

To make Verjuyce .

TAke crabs as soon as the kernels turn black , and lay them in a heap to sweat , pick them from stalks and rottenness ; then in a long trough with stamping beetels stamp them to mash , and make a bag of course hair cloth as square as the Press , fill it with stamped crabs , and being well pressed , put it up in a clean barrel or hogshead .

To make Mustard divers wayes .

HAve good seed , pick it , and wash it in cold water , drain it , and rub it dry in a cloath very clean , then beat it in a mortar with strong wine vinegar ; and being fine beaten , strain it and keep it close covered . Or grinde it in a mustard quern , or a boul with a cannon bullet .

Otherwayes .

Make it with grape verjuyce , common verjuyce , stale beer , ale , butter-milk , white wine , claret , or juyce of cherries .

Mustard of Dijon , or French Mustard .

THe seed being cleansed , stamp it in a mortar with vinegar and honey , then take eight ounces of seed , two ounces of cinamon , two of honey , and vinegar as much as will serve good mustard not too thick , and keep it close covered in little oyster barrels .

To make dry Mustard very pleasant in little Loaves or Cakes to carry in ones Pocket , or to keep dry for use at any time .

TAke two ounces of seamy , half an ounce of cinamon , and beat them in a mortar very fine with a little vinegar and honey , make a perfect paste of it , and make it into little cakes or loaves , dry them in the sun or in an oven , and when you would use them , dissolve half a loaf or cake with some vinegar , wine , or verjuyce .

Section 5.

The best way of making all manner of Sallets .

To make a grand Sallet of divers Compounds .

TAke a cold roast capon and cut it into thin slices square and small , ( or any other rost meat , as chicken , mutton , veal , or neats tongue ) mingle with it a little minced taragon and an onion ; then mince lettice as small as the capon , mingle all together , and lay it in the middle of a clean scowred dish . Then lay capers by themselves , olives by themselves , samphire by it self , broom-buds , pickled mushrooms , pickled oysters , lemon , orange , raisins , almonds , blew figs , Virginia Potato , caperons , crucifex pease , and the like , more or less , as occasion serves , lay them by themselves in the dish round the meat in partitions . Then garnish the dish sides with quarters of oranges and lemons , or in slices , oyl and vinegar beaten together , and poured on it over all .

On fish dayes , a roast , broild , or boild pike , boned , and being cold , slice it as abovesaid .

Another way for a grand Sallet

TAke the buds of all good sallets herbs , capers , dates , raisins , almonds , currans , figs , orangado . Then first of all lay it in a large dish , the herbs being finely picked and washed , swing them in a clean napkin ; then lay the other materials round the dish , and amongst the herbs some of all the foresaid fruits , some fine sugar , and on the top slic't lemon , and eggs scarce hard cut in halves , and laid round the side of the dish , and scrape sugar over all ; or you may lay every fruit in partitions several .

Otherwayes .

Dish first round the center slic't figs , then currans , capers , almonds , and raisins together ; next heyond that , olives , beets , cabbidge-lettice , cucumbers , or slic't lemon carved ; then oyl and vinegar beaten together , the best oyl you can get , and sugar or none , as you please ; garnish the brims of the dish with orangado , slic't lemon jagged , olives stuck with slic't almonds , sugar or none .

Another grand Sallet .

TAke all manner of knots of buds of sallet herbs , buds of potherbs , or any green herbs , as sage , mint , balm , burnet , violet leaves , red coleworts streaked of divers fine colours , lettice , any flowers , blanched almonds , blew figs , raisins of the sun , currans , capers , olives : then dish the sallet in a heap or pile , being mixt with some of the fruits , and all finely washed and swung in a napkin , then about the center lay first slic't figs , next capers and currans , then almonds and raisins , next olives , and lastly either jagged beets , jagged lemons , jagged cucumber , or cabbidge lettice in quarters , good oyl and wine vinegar , sugar or none .

Otherwayes .

The youngest and smallest leaves of spinage , the smallest also of sorrel , well washed currans , and red beets round the center being finely carved , oyl and vinegar , and the dish garnished with lemon and beets .

Other grand Sallet .

TAke green purslan and pick it leaf by leaf , wash it and swing it in a napkin , then being dished in a fair clean dish , and finely piled up in a heap in the midst of it , lay round about the center of the sallet pickled capers , currans , and raisins of the sun , washed , picked , mingled , and laid round it ; about them some carved cucumbers , in slices or halves , and laid round also . Then garnish the dish brims with burrage or clove-jelly-flowers . Or otherwayes with jagged cucumber-peels , olives , capers , and raisins of the sun , then the best sallet oyl and wine vinegar .

Other grand Sallet .

ALL sorts of good herbs , the little leaves of red sage , the smallest leaves of sorrel , and the leaves of parsley picked very small , the youngest and smallest leaves of spinage , some leaves of burnet , the smallest leaves of lettice , white endive and charvel all finely picked , washed , and swung in a strayner or clean napkin , and well drained from the water ; then dish it in a clean scowred dish , and about the center , capers , currans , olives , lemons carved and slic't , boild beet roots carved and slic't , and dished round also , with good oyl and vinegar .

A grand Sallet otherwayes .

TAke corn sallet , rampons , ellicksander-buds , pickled mushrooms , and make a sallet of them ; then lay the corn sallet through the middle of the dish from side to side , and on the other side rampons , then ellicksander buds , and in the other four quarters mushrooms , salt over all , and put good oyl and vinegar to it .

Other grand Sallet .

TAke the tenderest , smallest , and youngest ellicksander-buds , and small Sallet or young lettice mingled together being washed and picked , with some capers . Pile it or lay it flat in the dish , first lay about the center olives , capers , currans , and about those carved oranges and lemons , or in a cross partition wayes , and salt , run oyl and vinegar over all .

Otherwayes .

Boild parsnips in quarters laid round in the dish , and in the midst some small sallet , or water-cresses finely washed and picked , on the water-cresses some little small lettice finely picked and washed also , then some ellicksander-buds in halves , and some in quarters , and between the quarters of the parsnips some small lettice , some water-cresses , and ellicksander-buds , oyl and vinegar , and round the dish some slices of parnsnips .

Another grand Sallet .

TAke small sallet of all good sallet herbs , then mince some white cabbidge leaves , or striked coleworts , mingle them amongst the small sallet , or some lilly-flowers slit with a pin ; then first lay some minced cabbidge in a clean scowred dish , and the minced fallet round about it ; then some well washed and picked capers , currans , olives , or none ; then about the rest , a round of boild red beets , oranges or lemons carved . For the garnish of the brim of the dish , boild collyflowers , carved lemons , beets , and capers .

BEing finely picked short , well soaked in clean water , and swung dry , dish it round in a fine clean dish , with capers and currans about it , carved lemon and orange round that , and eggs upon the center not boild too hard , and parted in halves , then oyl and vinegar ; over all scraping sugar , and trim the brim of the dish .

A grand Sallet of Ellicksander-buds .

TAke large ellicksander-buds , and boil them in fair water after they be cleansed and washed , but first let the water boil , then put them in , and being boild , drain them on a dish bottom , or in a cullender ; then have boild capers and currans and lay them in the midst of a clean scowred dish , the buds parted in two with a sharp knife , and laid round about upright , or one half on one side , and the other against it on the other side , so also carved lemon , scrape on sugar , and serve it with good oyl and wine vinegar .

Other grand Sallet of Water-cresses .

BEing finely picked , washed , and laid in the middle of a clean dish , with slic't oranges and lemons finely carved one against the other , in partitions , or round the dish , with some ellick sander-buds boild or raw , currans , capers , oyl , and vinegar , sugar , or none .

A grand Sallet of picked Capers .

PIcked capers and currans bashed and boild together , dished in the middle of a clean dish , with red beets boild and jagg'd , and dished round the capers and currans , as also jagg'd lemon , and serve it with oyl and vinegar .

To pickle Samphire , Broom-buds , Kitkeys , Crucifex Pease , Purslane , or the like .

TAke samphire , and pick the branches from the dead leaves or straws , then lay it in a pot or barrel , and make a strong brine of white or bay salt , in the boiling scum it clean ; being boild and cold put it to the samphire , cover it and keep it for all the year , and when you have any occasion to use it , take and boil it in fair water , but first let the water boil before you put it in , being boild and become green , let it cool , then take it out of the water , and put it in a little bain or double viol with a broad mouth , put strong wine vinegar to it , close it up close and keep it .

Otherwayes .

Put samphire in a brass pot that will contain it , and put to it as much wine vinegar as water , but no salt ; set it over a charcoal fire , cover it close , and boil it till it become green , then put it up in a barrel with wine vinegar , close on the head , and keep it for use .

To pickle Cucumbers .

PIckle them with salt , vinegar , whole pepper , dill-seed , some of the stalks cut , charnel , fair water , and some sicamore leaves , and barrel them up close in a barrel .

Pickled Quinces the best wayes . 1. TAke Quinces not cored nor pared , boil them in fair water not too tender , and put them up in a barrel , fill it up with their liquor , and close on the head . 2. Pare them and boil them with white wine , whole cloves , cinamon , and slic't ginger , barrel them up and keep them . 3. In the juyce of sweet apples , not cored , but wiped , and put up raw . 4. In white wine barrelled up raw . 5. Being pared and cored , boil them up in sweet wort and sugar , keep them in a glazed pipkin close covered . 6. Core them and save the cores , cut some of the crab quinces , and boil them after the quinces be parboild and taken up ; then boil the cores , and some of the crab quinces in quarters , the liquor being boild , strain it thorow a strainer , put it in the barrel with the quinces , and close up the barrel .

To pickle Lemons .

BOil them in water and salt , and put them up with white wine .

To pickle any kinde of Flowers :

PUt them into a gally-pot or double glass , with as much sugar as they weigh ; fill them up with wine vinegar ; to a pint of vinegar a pound of sugar , and a pound of flowers ; so keep them for sallets or boild meats in a double glass covered over with a blade and leather .

To pickle Grapes , Gooseberries , Barberries , red and white Currans .

PIck them and put them in the juyce of crab-cherries , grape verjuyce , or other verjuyce , and then barrel them up .

To Candy Flowers for Sallets , as Violets , Cowslips , Clovegelly-flowers , Roses , Primroses , Burrage , Bugloss , &c.

TAke weight for weight of sugar-candy , or double refined sugar , being beaten fine , searsed , and put in a silver dish with rosewater , set them over a charcoal fire , and stir them with a silver spoon till they be candied , or boil them in a candy sirrup height in a dish or skillet , keep them in a dry place for your use , and when you use them for sallets put a little wine vinegar to them and dish them .

For the compounding and candying the foresaid pickled and candied Sallets .

THough they may be served simply of themselves , and are both good and dainty , yet for better curiosity and the finer ordering of a table , you may thus use them .

First , if you would set forth a red flower that you know or have seen , you shall take the pot of preserved gilly-flowers , and suiting the colours answerable to the flower , you shall proportion it forth , and lay the shape of a flower with a purslane stalk , make the stalk of the flower , and the dimensions of the leaves and branches with thin slices of cucumbers , make the leaves in true proportion jagged or otherwayes , and thus you may set forth some blown , some in the bud , and some half blown , which will be very pretty and curious ; if yellow , set it forth with cowslips or primroses ; if blew , take violets or burrage : and thus of any flowers .

Section 6.

To make all manner of Carbanadoes , either of Flesh or Fowl ; as also all manner of fried Meats of Flesh , Collops , and Eggs , with the most exquisitest way of making Pancakes , Fritters , and Tansies .

To Carbonado a Chine of Mutton .

TAke a chine of mutton , salt it and broil it on the embers , or toast it against the fire ; being finely broild , baste it , and bread it with fine grated manchet , and serve it with gravy onely .

To Carbonado a Shoulder of Mutton .

TAke a shoulder of mutton , half boil it , scotch it and salt it ; save the gravy , and broil it on a soft fire , being finely coloured and fitted , make sauce with butter , vinegar , pepper , and mustard .

To Carbonado a Rack of Mutton .

CUt it into steaks , salt and broil them on the embers , and being finely soaked , dish them and make sauce of good mutton gravy , beat up thick with a little juyce of orange , and a piece of butter .

To Carbonado a Leg of Mutton .

CUt it round cross the bone about half an inch thick , then hack it with the back of a knife , salt it , and broil it on the embers on a soft fire the space of an hour ; being finely broild , serve it with gravy sauce , and juyce of orange .

Thus you may broil any hanch of Venison , and serve it with gravy onely .

To broil a Chine of Veal .

CUt it in three or four pieces , lard them ( or not ) with small lard , season them with salt , and broil them on a soft fire with some branches of sage and rosemary between the gridiron and the chine ; being broild , serve it with gravy , beaten butter , and juyce of lemon or orange .

To broil a Leg of Veal .

CUt it into rowels , or round the leg in slices as thick as ones finger , lard them or not , then broil them softly on embers , and make sauce with beaten butter , gravy , and juyce of orange .

To Carbonado a Rack of Pork .

TAke a rack of pork , take off the skin , and cut it into steaks , then salt it , and strow on some fennel-seeds whole , and broil it on a soft fire , being finely broiled , serve it on wine vinegar and pepper .

To broil a Flank of Pork .

FLay it and cut it into thin slices , salt it , and broil it on the embers in a dripping-pan of white paper , and serve it on the paper with vinegar and pepper .

To broil Chines of Pork .

BRoil them as you do the rack , but bread them , and serve them with vinegar and pepper , or mustard and vinegar .

Or sometimes apples in slices , boild in beer and beaten butter unto a mash .

Or green sauce , cinamon , and sugar .

Otherwayes , sage and onions minced , with vinegar and pepper boild in strong broth till they be tender .

Or minced onions boild in vinegar and pepper .

To broil a fat Venison .

TAke a half hanch , and cut the fattest part into thick slices half an inch thick , salt and broil them on the warm embers , and being finely soaked , bread them , and serve them with gravy onely .

Thus you may broil a side of Venison , or boil a side fresh in water and salt , then broil it and dredge it , and serve it with vinegar and pepper .

Broil the chine raw as you do the half hanch , bread it , and serve it with gravy .

To fry Lambs or Kids Stones .

TAke the stones , parboil them , then mince them small , and fry them in sweet butter ; strain them with some cream , some beaten cinamon , pepper , and grated cheese being put to it when it is strained , then fry them , and being fried , serve them with sugar and rose-water .

Thus may you dress calves or lambs brains .

To Carbonado Land or Water Fowl .

BEing roasted , cut them up and sprinkle them with salt , then scotch and broil them , and make sauce with vinegar and butter , or juyce of orange .

To dress a Dish of Collops and Eggs the best way for service .

TAke fine young and well coloured bacon of the ribs , the quantity of two pound , cut it into thin slices , and lay them in a clean dish , toast them before the fire fine and crisp ; then poach the eggs in a fair scowred skillet white and fine , dish them on a dish and plate , and lay on the collops , some upon them , and some round the dish .

To broil Bacon on paper .

MAke the fashion of two dripping pans of two sheets of white paper , then take two pound of fine interlarded bacon , pare off the top , and cut the bacon into slices as thin as a card , lay them on the papers , then put them on a gridiron , and broil them on the embers .

To broil Brawn .

CUt a coller into six or seven slices round the coller , and lay it on a plate in the oven , being broild , serve it with juyce of orange , pepper , gravy , and beaten butter .

To fry Eggs.

TAke fifteen eggs and beat them in a dish , then have interlarded bacon cut into square bits like dice , and fry them with chopped onions , and put to them cream , nutmeg , cloves , cinamon , pepper , and sweet herbs chopped small , ( or no herbs nor spice ) being fried , serve them on a clean dish , with sugar and juyce of orange .

To fry an Egg as round as a ball .

TAke a broad frying posnet , or a deep frying pan , and three pints of clarified butter or sweet suet , heat it as hot as you do for fritters ; then take a stick and stir it till it run-round like to a whirle pit ; then break an egg into the middle of the whirle , and turn it round with your stick till it be as hard as a soft poached egg , and the whirling round of the butter or suet will make it as round as a ball ; then take it up with a slice , and put it in a warm pipkin or dish , set it a leaning against the fire , so you may do as many as you please , they will keep half an hour yet be soft ; you may serve them with fried or toasted collops .

To make the best Fritters .

TAke good mutton broth being cold , and no fat , mix it with flower and eggs , some salt , beaten nutmeg and ginger , beat them well together , then have apples or pippins , pare and core them , and cut them into dice-work , or square bits , and when you will fry them , put them in the butter , and fry them in clear clarified suet , or clarified butter , fry them white and fine , and sugar them .

Otherwayes .

Take a pint of sack , a pint of ale , some ale yeast or barm , nine eggs yolks and whites beaten very well : the eggs first , then all together , then put in some ginger , salt , and fine flower , let it stand an hour or two , then put in apples , and fry them in beef-suet clarified , or clarified butter .

Other Fritters .

Take a quart of flower , three pints of cold mutton broth , a nutmeg , a quartern of cinamon , a race of ginger , five eggs , and salt , and strain the foresaid materials ; put to them twenty slic't pippins , and fry them in six pound of suet .

Sometimes make the batter of cream , eggs , cloves , mace , nutmeg , saffron , barm , ale , and salt .

Other times flower , grated bread , mace , ginger , pepper , salt , barm , saffron , milk , sack , or white wine .

Sometimes you may use marrow steeped in musk and rose-water , and pleasant pears or quinces .

Or use raisins , currans , and apples cut like square dice , and as small , in quarters or in halves .

Fritters in the Italian Fashion .

TAke a pound of the best holland cheese or parmisan grated , a pint of fine flower , and as much fine bisket bread muskefied beaten to powder , the yolks of four or five eggs , some saffron and rose-water , sugar , cloves , mace , and cream , make it into a stiff paste , then make it into balls , and fry them in clarified butter . Or stamp this paste in a mortar , and make the balls as big as a nutmeg or musket bullet .

Otherwayes in the Italian Fashion .

Take a pound of rice and boil it in a pint of cream , being boild something thick , lay it abroad in a clean dish to cool , then stamp it in a stone mortar , with a pound of good fat cheese grated , some musk , and yolks of four or five hard eggs , sugar , and grated manchet or bisket bread ; then make it into balls , the paste being stiff , and you may colour them with marigold flowers stamped , violets , blew bottels , carnations or pinks , and make them balls of two or three colours . If the paste be too tender , work more bread to them and flower , fry them , and serve them with scraping sugar and juyce of orange . Garnish these balls with stock-fritters .

Fritters of Spinage .

TAke spinage , pick and wash it , then set on a skillet of fair water , and when it boileth put in the spinage , being tender boild put it in a cullender to drain away the liquor ; then mince it small on a fair board , put it in a dish and season it with cinamon , ginger , grated manchet , six eggs with the whites and yolks , a little cream or none , make the stuff pretty thick , and put in some boild currans . Fry it by spoonfuls , and serve it on a dish and plate with sugar .

Thus also you may make fritters of beets , clary , burrage , bugloss , or lettice .

To make Stock Fritters , or Fritters of Arms.

STrain half a pint of fine flower , with as much water , and make the batter no thicker then thin cream ; then heat the brass moulds in clarified butter ; being hot wipe them , dip the moulds half way in the batter and fry them , to garnish any boild fish meats , or stewed oysters . View their form .

form of fish meats or stewed oysters

Other fried Dishes of divers forms , or Stock Fritters in the Italian Fashion .

TAke a quart of fine flower , and strain it with some almond milk , leven , white wine , sugar , and saffron ; fry it on the foresaid moulds , or dip clary in it , sage leaves , or branches of rosemary , then fry them in clarified butter .

Little Pasties , Balls , or Toasts fried .

TAke a boild or raw pike , mince it and stamp it with some good fat old cheese grated , season them with cinamon , sugar , boild currans , and yolks of hard eggs , make this stuff into balls , toasts , or pasties , and fry them .

Otherwayes .

Make your paste into little pasties , stars , half moons , scollops , balls , or suns .

Or take grated bread , cake , or bisket bread , and fat cheese grated , almond paste , eggs , cinamon , saffron , and fry them as abovesaid .

Otherwayes Pasties to fry .

Take twenty apples or pippins , pared , cored , and cut into bits like square dice , stew them in butter , and put to them three ounces of bisket bread , stamp all together in a stone mortar , with six ounces of fat cheese grated , six yolks of eggs , cinamon , six ounces of sugar , make it in little pasties , or half moons , and fry them ,

Otherwayes .

Take a quart of fine flour , wet it with almond milk , sack , white wine , rosewater , saffron , and sugar , make thereof a paste into balls , cakes , or any cut or carved branches , and fry them in clarified butter , and serve them with fine scraping sugar .

To fry Paste out of a Seringe or Butter-squirt .

TAke a quart of fine flour and a little leven , dissolve it in warm water , and put it to the flour , with some white wine , salt , saffron , a quarter of butter , and two ounces of sugar ; boil the foresaid things in a skillet as thick as a hasty pudding , and in the boiling stir it continually , being cold beat it in mortar , fry it in clarified butter , and run it into the butter through a butter-squirt .

To make Pancakes .

TAke three pints of cream , a quart of flour , eight eggs , three nutmegs , a spoonful of salt , and two pound of clarified butter ; the nutmegs being beaten , strain them with the cream , flour , and salt , fry them into pancakes , and serve them with fine sugar .

Otherwayes .

Take three pints of spring water , a quart of flour , mace and nutmeg beaten , six cloves , a spoonful of salt , and six eggs , strain them , and fry them into pancakes .

Or thus .

Make stiff paste of fine flour , rose-water , cream , saffron , yolks of eggs , salt , and nutmeg , and fry them in clarified butter .

Otherwayes .

Take three pints of cream , a quart of flour , five eggs , salt , three spoonfuls of ale , a race of ginger , cinamon as much , strain these materials , then fry them and serve them with fine sugar .

To make a Tansie the best way .

TAke twenty eggs , and take away five whites , strain them with a quart of good thick : sweet cream , and put to it a grated nutmeg , a race of ginger grated , as much cinamon beaten fine , and a penny white loaf grated also , mix them all together with a little salt , then stamp some green wheat with some tansie herbs , strain it into the cream and eggs , and stir all together ; then take a clean frying pan , and a quarter of a pound of butter , melt it , and put in the tansie , and stir it continually over the fire with a slice , ladle , or saucer , chop it , and break it as it thickens , and being well incorporated put it out of the pan into a dish , and chop it very fine ; then make the frying pan very clean , and put in some more butter , melt it , and fry it whole or in spoonfuls ; being finely fried on both sides , dish it up , and sprinkle it with rose vinegar , grape verjuyce ; elder vinegar , cowslip vinegar , or the juyce of three or four oranges , and strow on good store of fine sugar .

Otherwayes .

Take a little tansie , featherfew , parsley , and violets , stamp and strain them with eight or ten eggs and salt , fry them in sweet butter , and serve them on a plate and dish with some sugar .

A Tansie for Lent .

TAke tansie and all manner of herbs as before , and beaten almond , stamp them with the spawn of a Pike or Carp , and strain them with the crumb of a fine manchet ; sugar , and rose-water , and fry it in sweet butter .

Toasts of divers sorts . First , in Butter or Oyl .

TAke a caste of fine roles or round manchets , chip them . and cut them into toasts , fry them in clarified butter , frying oyl , or sallet oyl , but before you fry them , dip them in fair water , and being fried , serve them in a clean dish piled one upon another , and sugar between .

Otherwayes .

Toast them before the fire , and run them over with butter , sugar , or oyl .

Cinamon Toasts .

CUt fine thin toasts , then toast them on a gridiron , and lay them in ranks in a dish , put to them fine beaten cinamon mixed with sugar and some claret , warm them over the fire , and serve them hot .

French Toasts .

CUt French Bread , and toast it in pretty thick toasts on a clean gridiron , and serve them steeped in claret , sack , or any wine , with sugar and juyce of orange .

Section 7.

The most Excellent Wayes of making all Sorts of Puddings .

A boild Pudding .

BEat the yolks of three eggs with rose-water , and half a pint of cream , warm it with a piece of butter as big as a walnut , and when it is melted mix the eggs and that together , and season it with nutmeg , sugar , and salt ; then put in as much bread as will make it as thick as batter , and lay on as much flour as will lie on a shilling , then take a double cloth , wet it and flour it , tie it fast , and put it in the pot ; when it is boild ; serve it up in a dish with butter , verjuyce , and sugar .

Otherwayes .

Take flour , sugar , nutmeg , salt , and water , mix them together with a spoonful of gum-dragon , being steeped all night in rose-water , strain it , then put in suet , and boil it in a cloath .

To boil a Pudding otherwayes .

TAke a pint of cream or milk , and boil it with a stick of cinamon , being boild , let it cool , then put in six eggs , take out three whites , and beat the eggs before you put them in the milk , then slice a penny roul very thin , and being slic't beat all together , then put in some sugar and flour the cloath ; being boild for sauce , put butter , sack , and sugar , beat them up together , and scrape sugar on it .

Other Pudding .

Sift grated bread through a cullender , and mix it with flour , minced dates , currans , nutmeg , cinamon , minced suet , new milk warm , sugar , and eggs , take away some of the whites , and work all together , then take half the pudding for one side , and half for the other side , and make it round like a loaf , then take butter and put it into the midst , and the other side aloft on the top , when the liquor boils , tye it in a fair cloth and boil it , being boild cut it in two , and so serve it in .

To make a Cream Pudding to be boild .

TAke a quart of cream and boil it with mace , nutmeg , and ginger quartered , put to it eight eggs , and but four whites beaten , a pound of almonds blanched , beaten and strained in with the cream , a little rose-water , sugar , and a spoonful of fine flour ; then take a thick napkin , wet it , and rub it with flour , and tie the pudding up in it ; being boild , make sauce for it with sack , sugar and butter beat up thick together with the yolk of an egg , then blanch some almonds , slice them , and stick the pudding with them very thick , and scrape sugar on it .

To make a green boild Pudding of sweet Herbs .

TAke and steep a penny white loaf in a quart of cream , and onely eight yolks of eggs , some currans , sugar , cloves , beaten mace , dates , juyce of spinage , saffron , cinamon , nutmeg , sweet marjoram , time , savory , penniroyal minced very small , and some salt , boil it with beef-suet , marrow , ( or none ) These puddings are excellent for stuffings of rroast or boild Poultrey , Kid , Lamb , or Turkey , Veal , or Breasts of Mutton .

To make a Pudding in haste .

TAke a pint of good milk or cream , put thereto a handful of raisins of the sun , with as many currans , and a piece of butter , then grate a manchet and a nutmeg , and put thereto a handful of flour ; when the milk boils , put in the bread , let it boil a quarter of an hour , then dish it up on beaten butter .

To make a Quaking Pudding .

SLice the crumbs of a penny manchet , and infuse it three or four hours in a pint of scalding hot cream , covering it close , then break the bread with a spoon very small , and put to it eight eggs , and but onely four whites , beat them together very well , and season it with sugar , rose-water , and grated nutmeg : If you think it too stiff , put in some cold cream , and beat them well together ; then wet the bag or napkin and flour it , put in the pudding , tie it hard , and boil it half an hour , then dish it , and put to it butter , rose-water , and sugar , and serve it up to the table .

Otherwayes baked .

SCald the bread with a pint of cream as abovesaid , then put to it a pound of almonds blanched and beaten small with rose-water in a stone mortar , or wallnuts , and season it with sugar , nutmeg , salt , the yolks of six eggs , a quarter of a pound of dates slic't and cut small , a handful of currans boiled , and some marrow minced , beat them all together and bake it .

To make a Quaking Pudding either boild or baked .

TAke a pint of good thick cream , boil it with some large mace , whole cinamon , and slic't nutmeg , then take six eggs , and but three whites , beat them well , and grate some stale manchet , the quantity of a half penny loaf , put it to the eggs with a spoonful of flour , then season the cream according to your own taste with sugar and salt ; beat all well together , then wet a cloth or butter it , and put in the pudding when the water boils ; an hour will bake or boil it .

Otherwayes .

Take a penny white loaf , pare off the crust , and slice the crumb , steep it in a quart of good thick cream warmed , some beaten nutmeg , six eggs , whereof but two whites , and some salt . Sometimes you may use boild currans , or boild raisins .

If to bake , make it a little stiffer , sometimes adde saffron ; on Flesh Dayes use beef-suet , or marrow ; ( or neither ) for a boild pudding butter the napkin being first wetted in water , and binde it up like a ball , an hour will boil it .

To make a Shaking Pudding .

TAke a pint of cream , and boil it with large mace , slic't nutmeg and ginger , put in a few almonds blanched and beaten with rose-water , strain them all together , then put to it slic't ginger , grated bread , salt , and sugar , flour the napkin or cloth , and put in the pudding , tie it hard , and put it in boiling water , ( as you must do all puddings ) then serve it up with verjuyce , butter , and sugar .

To make a hasty Pudding in a Bag.

BOil a pint of thick cream with a spoonful of flour , season it with nutmeg , sugar , and salt , wet the cloath and flour it , then pour in the cream being hot into the cloth , and when it is boild , butter it as a hasty Pudding . If it be well made , it will be as good as a Custard .

To make a hasty Pudding otherwayes .

GRate a two penny manchet , and mingle it with a quarter of a pint of flour , nutmeg , and salt , a quarter of sugar , and half a pound of butter ; then set it a boiling on the fire in a clean scowred skillet a quart or three pints of good thick cream , and when it boils put in the foresaid materials , stir them continually , and being half boild , put in six yolks of eggs , stir them together , and when it is boild , serve it in a clean scowred dish , and stick it with some preserved orange-peel thin sliced , run it over with beaten butter and scraping sugar .

To make an Almond Pudding .

BLanch and beat a pound of almonds , strain them with a quart of cream , a grated penny manchet searsed , four eggs , some sugar , nutmeg grated , some dates , and salt ; boil it , and serve it in a dish with beaten butter , stick it with some muskedines or wafers , and scraping sugar .

Otherwayes .

Take a pound of almond paste , some grated bisket-bread , cream , rose-water , yolks of eggs , beaten cinamon , ginger , nutmeg , some boild currans , pistaches , and musk , boil it in a napkin , and serve it as the former .

To make an Almond Pudding in Guts .

TAke a pound of blanched almonds , beat them very small with rose-water and a little good new milk or cream , with two or three blades of mace , and some sliced nutmeg ; when it is boild , take the spice clean from it , then grate a penny loaf and searce it through a cullender , put it into the cream , and let it stand till it be pretty cool , then put in the almonds , five or six yolks of eggs , salt , sugar , and good store of marrow or beef-suet finely minced , and fill the guts .

To make a Rice Pudding to bake .

BOil the rice tender in milk , then season it with nutmeg , mace , rose-water , sugar , yolks of eggs with half the whites , some grated bread , and marrow minced with ambergreese , and bake it in a buttered dish .

To make Rice Pudding in guts .

BOil half a pound of rice with three pints of milk , and a little beaten mace , boil it until the rice be dry , but never stir it , if you do , you must stir it continually , or else it will burn ; pour your rice into a cullender or strainer , that the moisture may run clean from it , then put to it six eggs , ( put away the whites of three ) half a pound of sugar , a quarter of a pint of rose-water , a pound of currans , and a pound of beef-suet shred small ; season it with nutmeg , cinamon , and salt ; then dry the small guts of a hog , shecp , or beefer , and being finely cleansed for the purpose , steep and fill them , cut the guts a foot long , and fill them three quarters full , tie both ends together , and put them in boiling water , a quarter of an hour will boil them .

Otherwayes .

Boil the rice first in water , then in milk , after with salt in cream ; then take six eggs , grated bread , good store of marrow minced small , some nutmeg , sugar , and salt ; fill the guts , put them into a pipkin , and boil them in milk and rose-water .

Otherwayes .

Steep it in fair water all night , then boil it in new milk , and drain out the milk through a cullender , then mince a good quantity of beef-suet not too small , and put it into the rice in some bowl or tray , with currans being first boild , yolks of eggs , nutmeg , cinamon , sugar , and barberries mingled all together ; then wash the second guts , fill them and boil them .

To make a Cinamon Pudding ,

TAke and steep a penny white loaf in a quart of cream , six yolks of eggs , and but two whites , dates , half an ounce of beaten cinamon , and some almond paste . Sometimes adde rose-water , salt , and boild currans , either bake or boil it for stuffings .

To make a Haggas Pudding .

TAke a calves chaldron being well scowred or boild , mince it being cold very fine and small , then take four or five eggs , and leave out half the whites , thick cream , grated bread , sugar , salt , currans , rose water , some beef-suet or marrow , ( and if you will ) sweet marjoram , time , parsley , and mix all together ; then having a sheeps maw ready dressed , put it in and boil it a little .

Otherwayes .

Take good store of parsley , time , savory , four or five onions , and sweet marjoram , chop them with some whole oatmeal ; then adde to them pepper , and salt , and boil them in a napkin , being boild tender , butter it , and serve it on sippets .

To make a Chiveridge Pudding .

LAy the fattest of a hog in fair water and salt to scower them , then take the longest and fattest gut , and stuff it with nutmeg , sugar , ginger , pepper , and slic't dates , boil them and serve them to the table .

To make Liveridge Puddings .

BOil a hogs liver , and let it be thoroughly cold , then grate and sift it through a cullender , put new milk to it , and the fleck of a hog minced small , put it to the liver and some grated bread , divide the meat in two parts , then take store of herbs , mince them fine , and put the herbs into one part with nutmeg , mace , pepper , anniseed , rose-water , cream , and eggs , fill them up and boil them . To the other part or sort put barberries , slic't dates , currans , cream , and eggs .

Other Liveridge Puddings .

BOil a hogs liver very dry , and when it is cold grate it , and take as much grated manchet as liver , sift them through a cullender , and season them with cloves , mace , and cinamon , as much of all the other spices , half a pound of sugar , a pound and half of currans , half a pint of rose-water , three pound of beef-suet minced small , eight eggs , and but four whites .

A Swan or Goose Pudding .

STrain the swan or goose blood , and steep with it oatmeal or grated bread in milk or cream , with nutmeg , pepper , sweet herbs minced , suet , rose-water , minced lemon-peels very small , and a small quantity of coriander-seed . This for a pudding in a swan or gooses neek .

To make a forced Pudding .

MInce a leg of mutton with sweet herbs , grated bread , minced dates , currans , raisins of the sun , a little orangado or preserved lemon sliced thin , a few coriander-seeds , nutmeg , pepper , and ginger , mingle all together with some cream and raw eggs , and work it together like a pasty , then wrap the meat in a caul of mutton or veal , and so you may either boil or bake them . If you bake them , indorse them with yolks of eggs , rose-water , and sugar , and stick them with little sprigs of rosemary and cinamon .

To make a Pudding of Veal .

MInce raw veal very fine , and mingle it with lard cut into the form of dice , then mince some sweet marjoram , pennyroyal , cammomile , winter savory , nutmeg , ginger , pepper , salt , work all together with good store of beaten cinamon , sugar , barberries , sliced figs , blanched almonds , half a pound of beef-suet finely minced , put these into the guts of a fat mutton or hog well cleansed , and cut an inch and a half long , set them a boiling in a pipkin of claret wine with large mace ; being almost boild , have some boild grapes in small bunches , and barberries in knots , then dish them on French Bread being scalded with the broth of some good mutton gravy , and lay them on garnish of slic't lemons .

To make a Pudding of Wine in guts .

SLice the crumbs of two manchets , and take half a pint of wine , and some sugar , the wine must be scalded ; then take eight eggs , and beat them with rose-water , put to them sliced dates , marrow , and nutmeg , mix all together , and fill the guts to boil .

Bread Pudding in guts .

TAke cream and boil it with mace , and mix beat almonds with rose-water , then take cream , eggs , nutmeg , currans , salt , and marrow , mix them with as much bread as you think fit , and fill the guts .

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 , then when you serve it scrape sugar on it .

Other pudding in the Italian fashion with blood of Beast or Fish .

TAke half a pound of grated cheese , a penny manchet grated , sweet herbs chopped very small , cinamon , pepper , salt , nutmeg , cloves , mace , four eggs , sugar , and currans , bake it in a dish or pye , or boil it in a napkin and binde it up like a ball , being boild serve it with beaten butter , sugar , and beaten cinamon .

To make a French Pudding .

TAke half a pound of raisins of the sun , a penny white loaf pared and cut into dice-work , half a pound of beef-suet finely minced , three ounces of sugar , eight slic't dates , a grain of musk , twelve or sixteen lumps of marrow salt , half a pint of breame , three eggs beaten with it and powred on the pudding , cloves , mace , nutmeg , salt , and a pun-water or a pippin or two pared , slic't , and put in the bottom of the dish before you bake the pudding .

To make a French Barley Pudding .

BOil the Barley , and put to one quart of barley a manchet grated , then beat a pound of almonds , and strain them with cream , then take eight eggs and but four whites , and beat them with rose-water , season it with nutmeg , mace , salt , and marrow , or beef-suet cut small , mingle all together , then fill the guts and boil them .

To make an excellent Pudding .

TAke crumbs of white bread , as much fine flower , the yolks of four eggs , but one white , and as much good cream as will temper it as thick as you would make pancake batter , then butter the dish , bake it , and scrape sugar on it being baked .

Puddings of Swines Lights .

PArboil the lights , mince them very small with suet , and mix them with grated bread , cream , currans , eggs , nutmeg , salt , and rose-water , and fill the guts .

To make an Oatmeal Pudding .

PIck a quart of whole oatmeal , being finely picked and cleansed , steep it in warm milk all night , next morning

oatmeal pudding oatmeal pudding drain it , and boil it in three pints of cream , being boild and cold , put to it six yolks of eggs , and but three whites , cloves , mace , saffron , salt , dates slic't , and sugar , boil it in a napkin , and boil it as the bread pudding , serve it with beaten butter , and stick it with slic't dates , and scrape sugar ; or you may bake these foresaid materials in dish , pye , &c.

Sometimes adde to this pudding raisins of the sun , and all manner of sweet herbs chopped small , being seasoned as before .

Other Oatmeal Pudding .

TAke great oatmeal , pick it and scald in in cream , being first put in a dish or bason , season it with nutmeg , cinamon , ginger , pepper , and currans , bake it in a dish or boil it in a napkin , being baked or boiled , serve it with beaten butter and scraping sugar .

Otherwayes .

Season it with cloves , mace , saffron , salt , and yolks of eggs , and but five that have whites , and some cream to steep the groats in , boil it in a napkin , or bake it in a dish or pye .

To make Oatmeal-Pudding-pies .

STeep oatmeal in warm milk three or four hours , then strain some blood into it of flesh or fish , mix it with

oatmeal pudding pies oatmeal pudding pies cream , and adde to it suet minced small , sweet herbs chopped fine , as time , parsley , spinage , succory , endive , strawberry leaves , violet leaves , pepper , cloves , mace , fat beef-suet , and four eggs , mingle all together , and so bake them .

To make an Oatmeal-pudding boild .

TAke the biggest oatmeal , mince what herbs you like best and mix with it , season it with pepper and salt , tye it straight in a bag , and when it is boild , butter it and serve 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 , boil them in a quart or three pints of good cream ; then the oatmeal being boild and cold , have time , pennyroyal , parsley , spinage , savory , endive , marjoram , sorrel , succory , and strawberry leaves , of each a little quantity , chop them fine and put them to the oatmeal , with some fennil seed , pepper , cloves , mace , and salt , boil it in a napkin , or bake it in dish , pie , or guts .

Sometimes of the former pudding you may leave out some of the herbs , and adde these , pennyroyal , savory , leeks , a good big onion , sage , ginger , nutmeg , pepper , salt , either for fish or flesh dayes , with butter or beef-suet , boild or baked in dish , napkin , or pie .

To make a baked Pudding .

TAke a pint of cream , warm it , and put to it eight dates minced , four eggs , marrow , rose-water , nutmegs raced and beaten , mace , and salt , butter the dish , and put it in ; and if you please , lay puff paste on it , and scrape sugar on it , and in it .

To make a bake Pudding otherwayes .

TAke a pint and a half of cream , and a pound of butter , set them on the fire till the butter be melted , then take three or four eggs , season it with nutmeg , rose-water , sugar , and salt , make it as thin as pancake batter , butter the dish , and baste it with a garnish of paste about it .

Otherwayes .

Take a penny loaf , pare it , slice it , and put it into a quart of cream with a little rose-water , break it very small , then take four ounces of almond paste , and put in eight eggs beaten , the marrow of three or four marrow-bones , three or four pippins slic't thin , or what way you please , mingle these together with a little ambergreece and butter , then dish and bake it .

Otherwayes .

Take a quart of cream , put thereto a pound of beef-suet minced small , put it into the cream , and season it with nutmeg , cinamon , and rose-water , put to it eight eggs , and but four whites , and two grated manchets ; mingle them well together , and put them in a butter'd dish , bake it , and being baked , scrape on sugar , and serve it .

To make Black Puddings .

TAke half the oatmeal , pick it , and take the blood while it is warm from the hog , strain it and put it in the oatmeal as soon as you can , let it stand all night ; then take the other part of the oatmeal , pick it also , and boil it in milk till it be tender , and all the milk consumed , then put it to the blood and stir it well together , put in good store of beef or hog suet , and season it with good pudding herbs , salt , pepper , and fennil-seed , fill not the guts too full , and boil them .

To make Black Puddings otherwayes .

TAke the blood of the hog while it is warm , put in some salt , and when it is thorough cold put in the groats or oatmeal well picked ; let it stand soaking all night , then put in the herbs , which must be rosemary , time , pennyroyal , savory , and fennel , make the blood soft with putting in some good cream until the blood look pale ; then beat four or five eggs whites and all , and season it with cloves , mace , pepper , fennil-seed , and put good store of hogs fat or beef-suet to the stuff , cut not the fat too small .

To make white Puddings an excellent way .

AFter the hogs humbles are tender boild , take some of the lights with the heart and all the flesh about them , picking from them all the sinnewy skins ; then chop the meat as small as you can , and put to it a little of the liver very finely searced , 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 hogs fat , and some salt ; roul it in rouls two hours before you go to fill them in the guts , and lay the guts in steep in rose-water till you fill them .

Section 8.

The rarest Wayes of making all manner of Souces and Jellies .

To souce a Brawn .

TAke a fat brawn of two or three years growth , and bone the sides , cut off the head close to the ears , and cut five collers of a side , bone the hinder leg , or else five collers will not be deep enough , cut the collers an inch deeper in the belly then on the back ; for when the collers come to boiling , they will shrink more in the belly then in the back , make the collers very even when you binde them up , not big at one end , and little at the other , but fill them equally , and lay them again a soaking in fair water ; before you binde them up , let them be well watered the space of two dayes , and twice a day soak and scrape them in warm water , then cast them in cold fair water , before you roul them up in collers , put them into white clouts , or sowe them up with white tape .

Or bone him whole , and cut him cross the flitches , make but four or five collers in all , and boil them in cloaths , or binde them up with white tape ; then have your boiler ready , make it boil , and put in your collers of the biggest bulk first , a quarter of an hour before the other lesser , boil them at their first putting in the space of a hour with a quick fire , and keep the boiler continually filled up with warm clean liquor , scum off the fat clean still as it riseth ; after an hour let it boil leasurely , and keep it still filled up to the brim ; being fine and tender boild , that you may put a straw thorow it , draw your fire , and let your brawn rest till the next morning , then being between hot and cold , take it into moulds of deep hoops , binde them about with packthred , and being cold , take them out and put them in souce-drink made of boild oatmeal ground or beaten , and bran boild in fair water ; being cold , strain it thorow a cullender into the tub or earthen pot , put salt to it , and close up the vessel close from the air .

Or you may make other souce-drink of whey and salt beaten together , it will make your brawn look more white and better .

To make Pig Brawn .

TAke a white or red pig , for a spotted is not so handsome , take a good large fat one , and being scalded and drawn , bone it whole , but first cut off the head and the hinder quarters , ( and leave the bone in the hinder quarters ) the rest being boned cut it into two collers overthwart both the sides , or bone the whole pig but onely the head ; then wash them in divers waters , and let it soak in clean water two hours , the blood being well soaked out , take them and dry the collers in a clean cloth , and season them in the inside with minced lemon-peel and salt , role them up , and put them into fine clean clouts , but first make your collers very equal at both ends , round and even , binde them up at the ends and middle hard and close with packthred ; then let your pan boil and put in the collers , boil them with water and salt , and keep it filled up with warm water as you do the brawn , scum off the fat clean , and being tender boild put them in a whoop as deep as the coller , binde it and frame it even ; being cold put it into your souce-drink made of whey and salt , or oatmeal boild and strained , then put them in a pipkin or little barrel , and stop them close from the air .

When you serve it , dish it on a dish and plate , the two collers , two quarters and head , or make but two collers of the whole pig .

To garnish Brawn or Pig Brawn .

LEach your brawn , and dish it on a plate in a fair clean dish , then put a rosemary branch on the top being first dipped in the white of an egg well beaten to froath , or wet in water and sprinkled with flour , or a sprig of rosemary gilt with gold ; the brawn spotted also with gold and silver leaves , or let your sprigs be of a streight sprig of ewe tree , or a streight firs bush , and put about the brawn stuck round with bay-leaves three ranks round , and spotted with red and yellow jelly about the dish sides , also the same jelly and some of the brawn leached , jagged , or cut with tin moulds , and carved lemons , oranges , barberries , bay-leaves gilt , red beets , pickled barberries , pickled gooseberries , or pickled grapes .

To souce a Pig .

TAke a pig being scalded , cut off the head , and part it down the back , draw it and bone it , then the sides being well cleansed from the blood , and soaked in several clean waters , take the pig and dry the sides , season them with nutmeg , ginger , and salt , roul them and binde them up in clean clouts as the pig brawn aforesaid , then have as much water as will cover it in a boiling pan two inches over , and two bottles of white wine over and above ; first let the water boil , then put in the collers with salt , mace , slic't ginger , parsley-roots , and fennil-roots scraped and picked ; being half boiled , put in two quarts of white wine , and when it is boild quite , put in slices of lemon to it , and the whole-peel of a lemon .

Otherwayes in Collers .

SEason the sides with beaten nutmeg , salt , and ginger , or boil the sides whole and not bone them ; boil also a piece or breast of veal with them , being well joynted and soaked two hours in fair water , boil it in half wine and half water , mace , slic't ginger , parsley and fennel roots , being boild leave it in this souce , and put some slic't lemon to it , with the whole pieces ; when it is cold serve it with yellow , red , and white jelly , barberries , slic't lemon , and lemon-peel .

Or you may make but one coller of both the sides to the hinder quarters , or bone the two sides and make but two collers of all , and save the head onely whole , or souce a pig in quarters or halves , or make of a good large fat pig but one coller onely , and the head whole .

Or souce it with two quarts of white wine to a gallon of water , put in your wine when your pig is almost boild , and put to it four maces , a few cloves , two races of slic't ginger , salt , a few bay-leaves , whole pepper , some slices of lemon , and lemon-peel ; before you boil your pig , season the sides or collers with nutmeg , salt , cloves , and mace .

To souce a Pig otherwayes .

SCald it and cut it in four quarters , bone it , and let it lye in water a day and a night , then roul it up ( like brawn ) with sage leaves , lard in thin slices , and some grated bread mixed with the juyce of an orange , beaten nutmeg , mace , and salt ; roul it up in the quarters of the pig very hard , and binde it up with tape , then boil it with fair water , white wine , large mace , slic't ginger , a little lemon-peel , a faggot of sweet herbs , and salt ; being boild put it in an earthen pot to cool in the liquor , and souce there two dayes , then dish it out on plates , or serve it in collers with mustard and sugar .

Otherwayes .

Season the sides with cloves , mace , and salt , then roul it in collers or sides with the bones in it ; then take to two gallons of water a pottle of white wine , and when the liquor boils put in the pig , with mace , cloves , slic't ginger , salt , bay leaves , and whole pepper ; being half boild , put in the wine , &c.

Otherwayes .

Season the collers with chopped sage , beaten nutmeg , pepper , and salt .

To Souce or Jelly a Pig in the Spanish Fashion .

TAke a Pig being scalded , boned , and chined down the back , then soke the collers clean from the blood the space of two hours , dry them in a clean cloath , and season the sides with pepper , salt , and minced sage ; then have two dryed neats tongues , that are boild tender and cold , that they look fine and red , pare them , and slice them from end to end the thickness of a half-crown piece , lay them on the inside of the seasoned pig , one half of the tongue for one side , and the other for the other side ; then make two collers and binde them up in fine white clouts , boil them as you do the soust pigs with wine , water , salt , slic't ginger , and mace , keep it dry , or in souce drink of the pig brawn .

If dry serve it in slices as thick as a trencher cut round the coller , or slices in jelly , and make jelly of the liquor wherein it was boild , adding to it juyce of lemon , isingglass , spices , sugar , clarified with eggs , and run it through the bag .

How to divide a Pig into Collers divers wayes either for Pig , Brawn , or Soust Pig . 1. CUt a large fat Bore Pig into one coller onely , bone it whole and not chine it , the head onely cut off . 2. Take off the hinder quarters and buttocks with the bones in them , bone all the rest whole , onely the head cut off . 3. Take off the hinder quarters , and make two collers , bone all the rest , onely cut off the head and leave it whole . 4. Cut off the head , and chine it through the back , and coller both sides at length from end to end . 5. Chine it as before with the bones in , and souce it in quarters .

To souce a Capon .

TAke a good bodied Capon , young , fat , and finely pulled , drawn and trussed , lay it in soke two or three hours with a knuckle of veal well joynted , and after set them a boiling in a fine deep brass pan , kettel , or large pipkin , in a gallon of fair water ; when it boils scum it , and put in four or five blades of mace , two or three races of ginger slic't , four fennel roots , and four parsley roots , scraped and picked , and salt . The Capon being fine and tender boild , take it up , and put it in other warm liquor or broth ; then put to your souced broth a quart of white wine and boil it to a jelly , then take it off and put it into an earthen pan or large pipkin , put your capon to it , with two or three slic't lemons , and cover it close , serve it at your pleasure , and garnish it with slices and pieces of lemon , barberries , roots , mace , nutmeg , and some of the jelly .

Some put to this souc't capon , whole pepper , and a faggot of sweet herbs , but that maketh the broth very black .

In this manner you may souce any Land Fowl .

To souce a Breast of Veal , Side of Lamb , or any Joint of Mutton , Kid , Fawn , or Venison .

BOne a breast of veal and soke it well from the blood , then wipe it dry , and season the side of the breast with beaten nutmeg , ginger , some sweet herbs minced small , whole coriander-seed , minced lemon-peel , and salt , and lay some broad slices of sweet lard over the seasoning , then roul it into a coller , and binde it up in a white clean cloath , put it into boiling liquor , scum it well , and then put in slic't ginger , slic't nutmeg , salt , fennil and parsley roots , being almost boild put in a quart of white wine , and when it is quite boild take it off and put in slices of lemon , the peel of two lemons whole , and a dozen bay leaves ; boil it close covered to make the veal look white .

Thus you may do a breast of mutton , either rouled or with the bones in , and season them with nutmeg , pepper , and salt ; roul them , and bake them in a pot with wine and water , or any sea or land fowl , being stuffed or forced , and filled up with butter afterwards , and served dry , or lard the fowls , bone them , and roul them .

To souce a Leg of Veal .

TAke a leg of veal , bone it and lard it , but first season the lard with pepper , cloves , and mace , lard it with great lard as big as your little finger , season the veal also with the same seasoning and some salt with it ; lard it very thick , then have all manner of sweet herbs minced and strewed on it , roul it up like a coller of brawn , and boil it or stew it in the oven in a pipkin , with water , salt , and white wine ; serve it in a coller cold , whole or in slices , or put away the liquor and fill it up with butter , or bake it with butter in a roul , jelly it , and mix some of the broth with almond milk , and jellies in slices of two colours when you serve it .

Otherwayes .

Stuff or force a leg of veal , with sweet herbs minced , beef-suet , pepper , nutmeg , and salt , coller it , and boil or bake it , being cold , either serve it dry in a coller , or in slices , or in a whole coller with gallendines of divers sorts , or in thin slices with oyl and vinegar .

Thus you may dress any meat , venison or fowls .

To souce Bullocks Cheeks , a Hank , Brisket , or Rand of Beef , &c.

TAke a bullocks cheek or flank of beef and lay it in peter salt four dayes , then roul it as even as you can , that the coller be not bigger in one place then another , boil it in water and salt , or amongst other beef , boil it very tender in a cloath as you do brawn , and being tender boild , take it up , and put it into a whoop to fashion it upright and round , then keep it dry , and take it out of the clout , and serve it whole with mustard and sugar , or some gallendines . If lean , lard it with great lard .

To Coller a Surloyn , Hank , Brisket , Rand , or Fore-rib of Beef .

TAke the flank of beef , take out the sinews and most of the fat , put it in pickle with as much water as will cover it , and put a handful of peter salt to it ; let it steep three dayes and not shift it , then take it out and hang it a draining in the air , wipe it dry , then have a good handful of red sage , some tops of rosemary , favory , marjoram , and time , but twice as much sage , mince them very small , then take a quarter of an ounce of mace , half as many cloves , a little ginger , half an ounce of pepper , and half an ounce of pepper , and half an ounce of peter salt , mingle them together , then take your beef , splat it , and lay it even that it may roul up handsomely in a coller ; then take your seasoning of herbs and spices , and strow it all over , roul it up close , and binde it fast with packthread , put it into an earthen pipkin or pot , and put a pint of claret wine to it , an onion , and two or three cloves of garlick , close it up with a piece of course paste , and bake it in a bakers oven , it will ask six hours soaking .

To souce a Coller of Veal in the same manner , or Venison , Pork , or Mutton .

TAke out the bones , and put them in steep in the pickle with peter salt , as was aforesaid , steep them three dayes , and hang them in the air one day , lard them ( or not lard them ) with good big lard , and season the lard with nutmeg , pepper , and herbs , as is aforesaid in the coller of beef , strow it over with the herbs and spices , being mingled together , and roul up the coller , binde it fast , and bake it tender in a pot , being stopped close , and keep it for your use to serve either in slices or in the whole coller , garnish it with bayes and rosemary .

To make Jelly for any kinde of soust meats , dishes , or other works of that nature .

TAke six pair of calves feet , scald them and take away the fat betwixt the claws , and also the long shank bones , lay them in soke in fair water three or four hours , and boil them in two gallons of fair spring water to three quarts of stock ; being boild strain it through a strainer , and when the broth is cold take it from the grounds , and divide it into three pipkins for three several colours , to every pipkin a quart of white wine , and put saffron in one , catcheneler in another , and put a race of ginger , two blades of mace , and a nutmeg to each pipkin , and cinamon to two of the pipkins , the spices being first slic't , then set your pipkins on the fire and melt the jelly : then have a pound and half of sugar for each pipkin : but first take your fine sugar being beaten , and put it in a long dish or tray , and put to it the whites of eighteen eggs , and beat them well together with your rouling pin , and divide it into three parts , put each part equally into the several pipkins , and stir it well together ; the broth being almost cold , then set them on a charcoal fire and let them stew leasurely , when they begin to boil over take them off , let it cool a little , run them through the bags once or twice , and keep it for your use .

For variety sometimes in place of wine , you may use grapes stamped and strained , wood-sorrel , juyce of lemons , or juyce of oranges .

To jelly Hogs or Porkers Feet , Ears , or Snouts .

TAke twelve feet , six ears , and six snouts or noses , being finely scalded , and lay them in soak twenty four hours , shift and scrape them very white , then boil them in a fair clean scowred brass pot or pipkin in three gallons of liquor , five quarts of water , three of wine vinegar , or verjuyce , and four of white wine , boil them from three gallons to four quarts waste ; being scummed put in an ounce of pepper whole , an ounce of nutmegs in quarters , an ounce of ginger slic't , and an ounce of cinamon , boil them together , as is abovesaid , to four quarts .

Then take up the meat and let them cool , divide them into dishes , and run it over with the broth or jelly being a little first settled , take the clearest , and being cold put juyce of orange over all , serve it with bay leaves about the dish .

To make Christall Jelly .

TAke three pair of calves feet , and scald off the hair very clean , knock off the claws , and take out the great bones and fat , and cast them into fair water , shift them three or four times in a day and a night , then boil them next morning in a glazed pipkin or clean pot , with six quarts of fair spring water , boil it and scum it clean , boil away three quarts or more ; then strain it into a clean earthen pan or bason , and let it be cold : then pare the dross from the bottom , and take the fat off the top clean , put it in a large pipkin of six quarts , and put into it two quarts of old clear white wine , the juyce of four lemons , three blades of mace , and two races of ginger slict ; then melt or dissolve it again into broth , and let it cool . Then have four pound of hard sugar fine beaten , and mix it with twelve whites of eggs in a great dish with your rouling-pin , and put it into the pipkin to your jelly , stir it together with a grain of musk and ambergreece , put it in a fine linnen clout bound up , and a quarter of a pint of damask rose-water , set it a stewing on a soft charcoal fire , before it boils , put in a little ising-glass , and being boild up , take it , let it cool a little , and run it .

Other Jelly for service of several colours .

TAke four pair of calves feet , a knuckle of veal , a good fleshly capon , and prepare these things as is said in the christal jelly ; boil 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 a piece 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 juyce of two lemons . 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 as nutmegs , 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 suger , beaten small and stirred together in a great tray or bason with a rouling 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 ambergreece . Then have new baggs , wash them first in warm water , and then in cold , wring them dry , and being ready strung with packthred and sticks , hang them on a spit by the fire from any dust , and set new earthen pans under them , being well seasoned with boiling liquor .

Then again set on your jelly on a fine charcoal fire , & let it stew softly the space of an hour or almost , then make it boil up a little , and take it off , being somewhat cool'd , run it thorow the bag twice or thrice , or but once if it be very clear ; and into the bags of colors 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 , Cockel shells , Eggs shells , half Lemon , or Lemon-peel , Wilks , or Winkle shells , Muskle 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 side of the dish oranges in quarters of jelly , in the middle a whole lemon full of jelly finely carved , or cast out of a wooden or tin mould , or run into little round glasses four or five in a dish , on silver trencher plates , or glass trencher plates .

The quantities for a quart of Jelly Broth for the true making of it .

A quart of white wine , a pound and half of sugar , eggs , two nutmegs , or mace , two races of ginger , as much cinamon , two grains of musk and ambergreece , calves feet or a knuckle of veal .

Sometimes for variety , in place of wine use grape verjuyce ; if juyce of grapes a quart , juyce of lemons a pint , juyce of oranges a quart , juyce of wood-sorrel a quart , and juyce of quinces a quart .

How to prepare to make a good Stock for Jellies of all sorts , and the Meats most proper for them , both for service and sick folks ; also the quantities belonging to a quart of Jelly . For the Stock for service .

TWo pair of calves feet finely cleansed , the fat and great bones taken out and parted in halves ; being well soaked in fair water twenty four hours , and often shifted , boil them in a brass pot or pipkin close covered , in the quantity of a gallon of water , boil 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 dregs off the bottom . Put it in a clean well glazed pipkin of two quarts , with a quart of white wine , a quarter of a pint of cinamon water , as much of ginger water , and as much of nutmeg water , 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 foresaid materials together , and set it a stewing on a soft charcole 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 will never be white nor pure clear .

Meats proper for Jelly for service or sick folk . 1. Three pair of calves feet , 2. Three pair of calves feet , a knuckle of veal , and a fine well fleshed capon . 3. One pair of calves feet , a well fleshed capon , and half a pound of harts horn or isingglass . 4. An old cock and a knuckle of veal . 5. Harts horn jelly onely , or with a poultrey . 6. Good bodied capons . 7. Isingglass onely , or with a cock or capon . 8. Jellly of hogs feet , ears and snouts . 9. Sheeps feet , lambs feet , and calves feet .

Neats Feet for a Jelly for a Neats Tongue .

BEing fresh and tender boild and cold , lard it with candied cittern , candied orange , lemon , or quinces , run it over with jelly , and some preserved barberries , or cherries .

To make a Jelly as white as snow of Jorden Almonds .

TAke a pound of almonds , steep them in cold water till they will blanch , which will be in six hours ; being blanched into cold water , beat them with a quart of rose-water ; then have a decoction of half a pound of isingglass , boild with a gallon of fair spring-water , or else half wine , boil 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 juyce of two lemons , and cast it into egg-shells ; put saffron to some of it , and make some of it blew , some of it green , and some yellow ; cast some into oranges , and some into lemon rindes candied ; mix part of it with some almond paste coloured , and some with cheese-curds ; serve of divers of these colours on a great dish and plate .

To make other white Jelly .

BOil two capons being cleansed , the fat and lungs taken out , truss them and soak them well in clean water three or four hours ; then boil them in a pipkin , or pot of two gallons or less , put to them a gallon or five quarts of white wine , scum them , and boil them to a jelly , next strain the broth from the grounds and blow off the fat clean ; then take a quart of sweet cream , a quart of the jelly broth , a pound and half of refined sugar , and a quarter of a pint of rose-water , mingle them all together , and give them a walm on the fire with half an ounce of fine searced ginger ; then set it a cooling , dish it , or cast it in lemon or orange-peels , or in any fashion of the other jellies , in moulds or glasses , or turn it into colours ; for sick folks in place of cream use stamped almonds .

To make Jellies for souces , made dishes , and other works .

TAke six pair of calves feet , scald them and take away the fat between the claws , as also the great long shank bones , and lay them in water four or five hours ; then boil them in two gallons of fair spring water , scum them clean , and boil them from two gallons to three quarts , then strain it through a strong canvas , and let the broth cool , being cold clenge it from the grounds , pare off the top , and melt it ; then put to it in a good large pipkin , three quarts of white wine , three races of ginger slic't , some six blades of mace , a quarter of an ounce of cinamon , a grain of musk , and eighteen whites of eggs beaten with four pound of sugar , mingle them with the rest in the pipkin , and the juyce of three lemons , set all on the fire , and let it stew leasurely ; then have your bag ready washed , and when your pipkin boils up , run it , &c.

Harts Horn Jelly .

TAke half a pound of harts horn , boil it in fair spring water leasurely , close covered , and in a well glazed pipkin that will contain a gallon , boil it till a spoonful will stand stiff being cold , then strain it through a fine thick canvas , or fine boultering , and put it again in another lesser pipkin , with the juyce of eight or nine good large lemons , a pound and half of double refined sugar , and boil it again a little while , then put it in a gally pot , or small glasses , or cast it into moulds , or any fashions of the other jellies . It is held by the Physicians for a special Cordial .

Or take half a pound of harts horn grated , and a good capon , being finely clenged and soaked from the blood , and the fat taken off , truss it , and boil it in a pot or pipkin , with the harts horn , in fair spring water , the same things as the former , &c.

To make another excellent Jelly of Harts horn and Isingglass for a Consumption .

TAke half a pound of isingglass , half a pound of harts horn , half a pound of slic't dates , a pound of beaten sugar , half a pound of slic't figs , a pound of slic't prunes , half an ounce of cinamon , half an ounce of ginger a quarter of an ounce of mace , a quarter of an ounce of cloves , half an ounce of nutmegs , and a little red sanders , slice your spices , and also a little stick of liquorish and put in your cinamon whole .

To make a Jelly for weakness in the Back .

TAke two ounces of harts horn , and a wine quart of spring water , put it into a pipkin , and boil it over a soft fire till it be one half consumed , then take it off the fire , and let it stand a quarter of an hour , and strain it through a fine holland cloath , crushing the harts horn gently with a spoon : then put to it the juyce of a lemon , two spoonfuls of red rose water , half a spoonful of cinamon water , four or five ounces of fine sugar , or make it sweet according to the parties taste ; then put it out into little glasses or pipkins , and let it stand twenty four hours , then you may take of it in the morning or at four of the clock in the afternoon , what quantity you please . To put two or three spoonfuls of it into broth is very good .

To make another dish of meat called a Press , for service .

DO in this as you may see in the jelly of the porker , being tender boild , take the feet , ears , snouts , and cheeks , being finely boild , and tender , to a jelly with spices , and the same liquor as is said in the Porker ; then take out the bones and make a lay of it like a square brick , season it with coriander or fennil-seed , and binde it up like a square brick in a strong canvas with packthread , press it till it be cold , and serve it in slices with bay leaves , or run it over with jellies .

To make a Sausage for Jelly .

BOil or roste a capon , mince and stamp it with some almond paste , then have a fine dryed neats-tongue , one that looks fine and red ready boild , cut it into little pieces , square like dice , half an inch long , and as much of interlarded bacon cut into the same form ready boild and cold , some preserved quinces and barberries , sugar and cinamon , mingle all together with some scraped isingglass amongst it warm ; roul it up in a sausage , knit it up at the ends and sowe the sides ; then let it cool , slice it , and serve it in a jelly in a dish in thin slices , and run jelly over it , let it cool and lay on more , that cool , run more , and thus do till the dish be full ; when you serve it , garnish the dish with jelly and preserved barberries , and run over all with juyce of lemon .

To make the best Almond Leach .

TAke an ounce of isingglass , and lay it two hours in water , shift it , and boil it in fair water , let it cool ; then take two pounds of almonds , lay them in the water till they will blanch , then stamp them and put to them a pint of milk , strain them and put in large mace and slic't ginger , boil them till it taste well of the spice , then put in your digested isingglass , sugar , and a little rose-water , run it through a strainer , and put it into dishes .

Some you may colour with saffron , turn-sole , or green wheat , and blue bottels for blue .

To keep Sparagus all the year .

PArboil them a very little , and put them into clarified butter , cover them with it , the butter being cold , cover them with a leather , and about a moneth after refresh the butter , melt it , and put it on them again , then set them under ground being covered with a leather .

Section 9.

The best way of making all manner of baked Meats .

To make a Bisk or Battalia Pie .

TAke six peeping pigeons , and as many peeping small chickens , truss them to bake ; then have six oxe pallets well boiled , blanched , and cut in little pieces ; then take six lamb-stones , and as many good veal sweetbreads , cut in halves and parboild , twenty cocks combs boild and blanched , the bottoms of four artichocks boild and blanched , a quart of great oysters parboild and bearded , also the marrow of four bones seasoned with pepper , nutmeg , mace , and salt ; fill the pye with the meat , and mingle some pistaches amongst it , cock-stones , knots , or yolks of hard eggs , and some butter , close it up and bake it , ( an hour and half will bake it ) but before you set it in the oven , put into it a little fair water : Being baked , pour out the butter , and liquor it with gravy , butter beaten up thick , slic't lemon , and serve it up .

Or you may bake this bisk in a patty-pan or dish .

Sometimes use asparagus and interlarded bacon .

For the paste for this dish , take three quarts of flour , and three quarters of a pound of butter , boil the butter in fair water , and make up the paste hot and quick .

Otherwayes in the summer time , make the paste of cold butter ; to three quarts of flour take a pound and a half of butter , and work it dry into the flour , with the yolks of four eggs and one white , then put a little water to it , and make it up into a stiff paste .

To bake Chickens or Pigeons .

TAke either six pigeon peepers or six chicken peepers , if big cut them in quarters , then take three sweetbreads

to bake chickens or pigeons of veal slic't very thin , three sheeps tongues boiled tender , blanched , and slic't with as much veal , as much mutton , six larks , twelve cocks-combs , a pint of great oysters parboild and bearded , calves udder cut in pieces , and three marrow bones , season these foresaid materials with pepper , salt , and nutmeg , then fill them in Pies of the forms as you see , and put on the top some chesnuts , marrow , large mace , grapes , or gooseberries ; then have a little piece of veal and mince it with as much marrow , some grated bread , yolks of eggs , minced dates , salt , nutmeg , and some sweet marjoram , work up all with a little cream , make it up into little balls or rouls , put them in the pie , and put in a little mutton gravy , some artichock bottoms , or the tops of boild sparagus , and a little butter ; close up the pie and bake it , being baked liquor it with juyce of oranges , one lemon , and some claret wine , shake it well together , and so serve it .

To make a Chicken Pie otherwayes .

TAke and truss them to bake , then season them lightly with pepper , salt , and nutmeg ; lay them in the pie , and lay on them some dates in halves , with the marrow of three marrow bones , some large mace , a quarter of a pound of eringo roots , some grapes or barberries , and some butter , close it up , and put it in the oven ; being half baked , liquor it with a pound of good butter , a quarter of a pint of grape verjuyce , and a quartern of refined sugar , ice it and serve it up .

Otherwayes you may use the giblets , and put in some pistaches , but keep the former order as aforesaid for change .

Liquor it with caudle made of a pint of white wine or verjuyce , the yolks of five or six eggs , sugar , and a quarter of a pound of good sweet butter ; fill the pie , and shake this liquor well in it , with the slices of a lemon . Or you may make the caudle green with the juyce of spinage ; ice these pies , or scrape sugar on them .

Otherwayes for the liquoring or garnishing of these pies , for variety you may put in them boild skirrets , bottoms of artichocks boild , or boild cabbidge lettice .

Sometimes sweet herbs , whole yolks of hard eggs , interlarded bacon in very thin slices , and a whole onion ; being baked , liquor it with white wine , butter , and the juyce of two oranges ,

Or garnish them with barberries , grapes , or gooseberries , red or white currans , and some sweet herbs chopped small , boild in gravy , and beat up thick with butter .

Otherwayes liquor it with white wine , butter , sugar , some sweet marjoram , and yolks of eggs strained .

Or bake them with candied lettice stalks , potatoes boild and blanched , marrow , dates , and large mace ; being baked cut up the pie , and lay on the chickens slic't lemon , then liquor the pie with white wine , butter , and sugar , and serve it up hot .

You may bake any of the foresaid in a patty-pan or dish , or bake them in cold butter paste .

To bake Turkey , Chicken , Pea-Chicken , Pheasant Pouts , Heath Pouts , Caponets , or Partridge for to be eaten cold .

TAke a turkey chicken , bone it and lard it with pretty big lard , a pound and half will serve , then season it with an ounce of pepper , an ounce of nutmegs , and two ounces of salt , lay some butter in the bottom of the pie , then lay on the fowl , and put in it six or eight whole cloves , then put on all the seasoning with good store of butter , close it up , and baste it over with eggs , bake it , and being baked fill it up with clarified butter .

Thus you may bake them for to be eaten hot , giving them but half the seasoning , and liquor it with gravy and juyce of orange .

Bake this pie in fine paste ; for more variety you may make a stuffing for it as followeth ; mince some beef-suet and a little veal very fine , some sweet herbs , grated nutmeg , pepper , salt , two or three raw yolks of eggs , some boild skirrets or pieces of artichocks , grapes , or gooseberries , &c.

To bake Pigeons wilde or tame , Stock-Doves , Turtle-Doves , Quails , Rails , &c. to be eaten cold .

TAke six pigeons , pull , truss , and draw them , wash and wipe them dry , and season them with nutmeg , pepper , and salt , the quantity of two ounces of the foresaid spices , and as much of the one as the other , then lay some butter in the bottom of the pie , lay on the pigeons , and put on all the seasoning on them in the pie , put butter to it , close it up and bake it , being baked and cold , fill it up with clarified butter .

Make the paste of a pottle of fine flour , and a quarter of a pound of butter boild in fair water , made up quick and stiff .

If you will bake them to be eaten hot , leave out half the seasoning . Bake them in dish , pye , or patty pan , and make cold paste of a pottle of flower , six yolks of raw eggs , and a pound of butter , work it into the flower dry , and being well wrought into it , make it up stiff with a little fair water .

Being baked to be eaten hot , put it into yolks of hard eggs , sweet-breads , lamb-stones , sparagus , or bottoms of artichocks , chesnuts , grapes , or gooseberries .

Sometimes for variety make a lear of butter , verjuyce , sugar , some sweet marjoram chopped and boild up in the liquor , put them in the pye when you serve it up , and dissolve the yolk of an egg into it ; then cut up the pie or dish , and put on it some slic't lemon , shake it well together , and serve it up hot .

In this mode or fashion you bake larks , black-birds , thrushes , veldifers , sparrows , or wheat-ears .

To bake all manner of Land Fowl , as Turkey , Bustard , Peacock , Crane , &c. to be eaten cold .

TAke a turkey and bone it , parboil 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 pie 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 bake all manner of Sea Fowl , as Swan , Whopper , to be eaten cold .

forms of sea fowl pies

In place of baking any of these fowls in pyes , 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 , bitters , culews , heath cocks , teels , ollines , ruffes , brewes , pewits , mewes , sea pyes , dap chickens , strents , dotterels , knots , gravelins , oxe eyes , redshanks , &c.

In baking of these fowls to be eaten hot , for the garnish put in a big onion , gooseberries , or grapes in the pye , and sometimes capers or oysters , and liquor it with gravy , claret , and butter .

To bake any kindes of Heads , and first of the Oxe or Bullocks Cheeks to be eaten hot or cold .

forms of heads pies

Or boil your chickens , take out the bones and make a pasty with some minced meat , and a caul of mutton under it , on the top spices and butter , close it up in good crust , and make your pyes according to these forms .

Otherwayes .

forms of pies

Otherwayes . You may make a pudding of some grated bread , minced veal , beef-suet , some minced sweet herbs , a minced onion , eggs , cream , nutmeg , pepper , and salt , and lay it on the top of your meat in the pye , and some butter , close it up and bake it .

Otherwayes .

calveshead pie

Otherwayes .

forms of pies

To bake a Calves Chaldron .

BOil it tender , and being cold mince it , and season it with nutmeg , pepper , cinamon , ginger salt , caraway-seeds , verjuyce , or grapes , some currans , sugar , rose-water , and dates , stir them all together and fill your pye , bake it , and being baked ice it .

Minced Pyes of Calves Chaldrons , or Mug gets ?

BOil it tender , and being cold mince it small , then put to it bits of lard cut like dice , or interlarded bacon , some

forms of minced pies yolks of hard eggs cut like dice also , some bits of veal and mutton cut also in the same bigness , as also lamb , some sgooseberries , grapes , or barberries , and eason it with nutmeg , pepper , and salt , fill your pye , and lay on it some thin slices of interlarded bacon , and butter ; close it up and bake it , liquor it with white wine beaten with butter .

To bake a Pig to be eaten cold called a Maremaid Pye .

TAke a pig , flay it and quarter it , then bone it , take also a good eel flayed , speated , boned , and seasoned

maremaid pie maremaid pie with pepper , salt , and nutmeg , then lay a quarter of your pig in a round pye , and part of the eel on that quarter then lay on another quarter on the other , and then more eel , and thus keep the order till your pye be full , then lay a few whole cloves , slices of bacon and butter , and close it up , bake it in good fine paste , being baked and cold , fill it up with good sweet butter .

Otherwayes .

Scald it , and bone it being first cleansed , dry the sides in a clean cloath , and season them with beaten nutmeg , pepper , salt , and chopped sage ; then have two neats tongues dryed , well boild , and cold , slice them out all the length as thick as a half crown , and lay a quarter of your pig in a square or round pye , and slices of the tongue on it , then another quarter of pig and more tongue , thus do 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 flower .

Otherwayes .

Take a pig , being scalded , flayed , and quartered , season it with beaten nutmeg , pepper , salt , cloves , and mace , lay it in your pye with some chopped sweet herbs , hard eggs , currans , or ( none ) put your herbs between every lay , with some gooseberries , grapes , or barberries , and lay on the top slices of interlarded bacon and butter , close it up , and bake it in good fine crust , being baked , liquor it with butter , verjuyce , and sugar . If to be eaten cold , with butter onely .

Otherwayes to be eaten hot .

Cut it to pieces , and make a pudding of grated bread , cream , suet , nutmeg , eggs and dates , make it into balls , and stick them with slic't almonds ; then lay the pig in the pye , and balls on it , with dates , potato , large mace , lemon , and butter ; being baked liquor it .

To bake four Hares in a Pye .

BOne them and lard them with great lard , being first seasoned with nutmeg and pepper , then take four ounces of pepper , four ounces of nutmegs , and eight ounces of salt , mix them together , season them , and make a round or square pye of course boulted rye meal ; then the pye being made , put some butter in the bottom of it , and lay on the hares one upon another ; then put upon it a few whole cloves , a sheet of lard over it , and good store of butter , close it up and bake it , being first basted over with eggs beaten together , or saffron ; when it is baked liquor them with clarified butter .

Or bake them in white paste or pasty , if to be eaten hot , leave out half the seasoning .

To bake three Hares in a Pye to be eaten cold .

BOne three hares , mince them small , and stamp them with the seasoning of pepper , salt , and nutmeg , then have lard cut as big as ones little finger , and as long as will reach from side to side of your pye ; then lay butter in the bottom of it , and a lay of meat , then a lay of lard and a lay of meat , and thus do five or six times , lay your lard all one way , but last of all a lay of meat , a few whole cloves , and slices of bacon over all , and some butter , close it up and bake it , being baked fill it up with sweet butter , and stop the vent .

Thus you may bake any venison , beef , mutton , veal , or rabits ; if you bake them in earthen pans they will keep the longest .

To bake a Hare with a Pudding in his Belly .

form of hare pie

FOr to make this pye you must take as followeth , a gallon of flower , half an ounce of nutmegs , half an ounce of pepper , salt , capers , raisins , pears in quarters , prunes , with grapes , lemon or gooseberries , and for the liquor a pound of sugar , a pint of claret or verjuyce , and some large mace .

Thus also may you bake a fawn , kid , lamb , or rabit . Make your hare pye according to the foregoing form .

To make minced Pyes of a Hare .

TAke a hare , flay it and cleanse it , then take the flesh from the bones , and mince it with some fat bacon or beef suet raw , season it with pepper , mace , nutmeg , cloves , and salt , mingle all together with some grapes , gooseberries , or barberries ; fill the pye , close it up , and bake it .

Otherwayes .

Mince it with beef-suet , a pound and a half of raisins minced , some currans , cloves , mace , salt , and cinamon , mingle all together , and fill the pye , bake it , and liquor it with claret .

To make a Pumpion Pye .

TAke a pound of pumpion and slice it , a handful of time , a little rosemary , and sweet marjoram stripped off the stalks , chop them small , then take cinamon , nutmeg , pepper , and a few cloves all beaten , also ten eggs and beat them , then mix and beat them all together , with as much sugar as you think fit , then fry them like a froise , after it is fryed let it stand till it is cold , then fill your pye after this manner . Take sliced apples sliced thin round wayes , and lay a layer of the froise , and a layer of apples , with currans betwixt the layers . While your pye is fitted , put in a good deal of sweet butter before you close it . When the pye is baked , take six yolks of eggs , some white wine or verjuyce , and make a caudle of this , but not too thick , cut up the lid , put it in , and stir them well together whilest the eggs and pumpion be not perceived , and so serve it up .

To make a Lumber Pye .

TAke some grated bread and beef-suet cut into bits like great dice , and some cloves and mace , then some veal or capon minced small with beef-suet , sweet herbs , salt , sugar , the yolks of six eggs boild hard and cut into quarters , put them to the other ingredients , with some barberries , some yolks of raw eggs and a little cream , work up all together and put it in the cauls of veal like little sausages , then bake them in a dish , and being half baked , have a pye made and dryed in the oven ; put these puddings into it with some butter , verjuyce , sugar , some dates on them , large mace , grapes , or barberries , and marrow ; being baked serve it with a cut cover on it , and scrape sugar on it .

Otherwayes .

form of lumber pie

To make an Ollive Pye .

TAke time , sweet marjoram , savory , spinage , parsley , sage , endive , sorrel , violet leaves , and strawberry leaves , mince them very small with some yolks of hard eggs , then put to them half a pound of currans , nutmeg , pepper , cinamon , sugar , and salt , minced raisins , gooseberries , or barberries , and dates minced small , mingle all together , then have slices of a leg of veal , or a leg of mutton , cut thin and hacked with the back of a knife , lay them on a clean board , and strow on the foresaid materials , roul them up and put them in a pye ; then lay on them some dates , marrow , large mace , and some butter , close it up and bake it , being baked , cut it up , liquor it with butter , verjuyce and sugar , put a slic't lemon into it , and serve it up with scraped sugar .

To bake a Loin , Breast , or Rack of Veal , or Mutton .

IF you bake it with the bones , joynt a loyn very well , and season it with nutmeg , pepper , and salt , put it in your pye , and put butter to it , close it up and bake it in good crust , and liquor it with sweet butter .

Thus also you may bake the breast , either in pye or pasty ; as also the rack or shoulder , being stuffed with sweet herbs , and fat of beef minced together , and baked either in pye or pasty .

In the summer time you may add to it spinage , gooseberries , grapes , barberries , or slic't lemon : and in winter , prunes , and currans , or raisins , and liquor it with butter , sugar , and verjuyce .

To make a Steak Pye the best way .

CUt a neck , loyn , or breast into steaks , and season them with pepper , nutmeg , and salt ; then have some few sweet herbs minced small , with an onion , and the yolks of three or four hard eggs minced also : the pye being made put in the meat and a few capers , and strow these ingredients on it , then put in butter , close it up , and bake it three hours moderately , &c. Make the pye round and pretty deep .

Otherwayes .

The meat being prepared as before , season it with nutmeg , ginger , pepper , a whole onion , and salt ; fill the pye , then put in some large mace , half a pound of currans , and butter , close it up and put it in the oven ; being half baked , put in a pint of warmed claret , and when you draw it to send it up , cut the lid in pieces and stick it in the meat round the pye ; or you may leave out onions , and put in sugar and verjuyce .

Otherwayes .

form of steak pie

To bake Steak Pyes the French way .

SEason the Steaks with pepper , nutmeg , and salt lightly , and set them by ; then take a piece of the leanest of a leg of mutton , and mince it small with some beef-fuet and a few sweet herbs , as tops of time , pennyroyal , young red sage , grated bread , yolks of eggs , sweet cream , raisins of the sun , &c. work all together , and make it into little balls , and rolls , put them into a deep round pye on the steaks , then put to them some butter , and sprinkle it with verjuyce , close it up and bake it , being baked cut it up , then roul sage leaves in butter , fry them , and stick them in the balls , serve the pye without a cover , and liquor it with the juyce of two or three oranges , or lemons .

Otherwayes .

Bake these steaks in any of the foresaid wayes in patty-pan or dish , and make other paste called cold butter paste ; take to a gallon of flour a pound and a half of butter , four or five eggs and but two whites , work up the butter and eggs into the flour , and being well wrought , put to it a little fair cold water , and make it up a stiff paste .

To bake a Gammon of Bacon .

STeep it all night in water , scrape it clean , and stuff it with all manner of sweet herbs , as sage , time , parsley , sweet marjoram , savory , violet leaves , strawberry leaves , fennil , rosemary , penny-royal , &c. being cleansed and chopped small with some yolks of hard eggs , beaten nutmeg and pepper , stuff it and boil it , and being fine and tender boild and cold , pare the under side , take off the skin , and season it with nutmeg and pepper , then lay it in your pye or pasty with a few whole cloves , and slices of raw bacon over it , and butter ; close it up in pye or pasty of short paste and bake it .

To bake wild Bore .

TAke the leg , season it , and lard it very well with good big lard seasoned with nutmeg , pepper , and beaten

form of wild bore pie ginger , lay it in a pye of the form as you see , being seasoned all over with the same spices and salt , then put a few whole cloves on it , a few bay leaves , large slices of lard , and good store of butter , bake it in fine or course crust , being baked liquor it with good sweet butter and stop up the vent .

If to keep long bake it in an earthen pan in the above-said seasoning , and being baked fill it up with butter , and you may keep it a whole year .

To bake your wilde Bore that comes out of France .

LAy it in soak two dayes , then parboil it , and season it with pepper , nutmeg , cloves , and ginger ; and when it is baked fill it up with butter .

To bake Red Deer .

forms of red deer pie

Take for a side or half hanch of red deer , half a bushel of rye meal , being coursely searced , and make it up very stiff with boiling water onely .

If you bake it to eat hot , give it but half the seasoning , and liquor it with claret wine and good butter .

To bake Fallow Deer for hot or cold .

TAke a side of venison , bone and lard it with great lard as big as ones little finger , and season it with two ounces of pepper , two ounces of numeg , and four ounces of salt ; then have a pye made , and lay some butter in the bottom of it , then lay in the flesh , the inside downward , coat it thick with seasoning , and put to it on the top of the meat , with a few cloves , and good store of butter , close it up and bake it ; the pye being first basted with eggs , being baked and cold , fill it up with clarified butter , and keep it to eat cold . Make the paste as you do for red deer , course drest through a boulter , a peck and a pottle of this meal will serve for a side or half hanch of a buck.

To bake a side or half Hanch to be eaten hot .

TAke a side of a buck being boned and the skins taken away , season it onely with two ounces of pepper , and as much salt , or half an ounce more , lay it on a sheet of fine paste with two pound of beef-suet finely minced and beat with a little fair water and laid under it , close it up and bake it , and being fine and tender baked , put to a good ladle full of gravy , or good strong mutton broth .

To make a Paste for it .

TAke a peck of flour by weight , and lay it on the pastery board , make a hole in the midst of the flour and put to it five pound of good fresh butter , the yolks of six eggs and but four whites , work up the butter and eggs into the flour , and being well wrought together put some fair water to it , and make it into a stiff paste .

In this fashion of fallow deer you may bake goat , doe , or a pasty of venison .

To make meer sauce , or a pickle to keep venison in that is tainted .

TAke strong ale and as much vinegar as will make it sharp , boil it with some bay salt , and make a strong brine , scum it and let it stand till it be cold , then put in your venison twelve hours , press it , parboil it , and season it , then bake it as before is shown .

Other sauce for tainted venison .

TAke your venison , and boil water , beer , and wine vinegar together , and some bay leaves , time , savory , rosemary and fennil , of each a handful , when it boils put in your venison , parboil it well and press it , and season it as aforesaid , bake it for to be eaten cold or hot , and put some raw minced mutton under it .

Otherwayes to preserve tainted Venison .

BUry it in the ground in a clean cloath a whole night , and it will take away the corruption , savour , or stink .

Other meer sauce to counterfeit Beef or Mutton to give it a Venison colour .

TAke small beer and vinegar , and parboil your beef in it , let it steep all night , then put some turnsole to it , and being baked , a good judgement shall not decerne it from red or fallow deer .

Otherwayes to counterfeit Ram , Weather , or any Mutton for Venison .

BLoody it in sheeps , lambs , or pigs blood , or any good and new blood , season it as before , and bake it either for hot or cold . In this fashion you may bake mutton , lamb , or kid .

To make Vmble Pyes .

LAy minced beef-suet in the bottom of the pye , or slices of interlarded bacon , and the umbles cut as big as small dice , with some bacon cut in the same form , and seasoned with nutmeg , pepper , and salt , fill your pyes with it and slices of bacon and butter , close it up and bake it , and liquor it with claret , butter , and stripped time .

To make Pies of Sweet-breads or Lamb-stones , according to these Forms .

forms of sweet-breads or lamb-stones pies

PArboil them and blanch them , or raw sweet-breads or stones , part them in halves , and season them with pepper , nutmeg , and salt , season them lightly ; then put in the bottom of the pye some slices of interlarded bacon , and some pieces of artichoaks or mushrooms , then sweet-breads or stones , marrow , gooseberries , barberries , grapes , or slic't lemon , close it up and bake it , being baked liquor it with butter onely . Or otherwise with butter , white wine , and sugar , and sometimes adde some yolks of eggs .

To make minced Pies or Chewits of a Leg of Veal , Neats Tongue , Turkey , or Capon .

TAke to a good leg of veal six pound of beef-suet , then take the leg of veal , bone it , parboil it , and mince it very fine when it is hot ; mince the suet by its self very fine also , then when they are cold mingle them together , then season the meat with a pound of sliced dates , a pound of sugar , an ounce of nutmegs an ounce of pepper , an ounce of cinamon , half an ounce of ginger , half a pint of verjuyce , a pint of rose-water , a preserved orange , or any peel fine minced , an ounce of caraway comfets , and six pound of currans ; put all these into a large tray with half a handful of salt , stir them up all together and fill your pies , close them up , bake them , and being baked , ice them with double refined sugar , rose-water , and butter .

Make the Paste with a peck of flour , and two pound of butter boild in fair water or liquor , make it up boiling hot .

To make minced Pies of Mutton .

TAke to a leg of mutton four pound of beef-suet , bone the leg , and cut it raw into small pieces , as also the suet , mince them together very fine , and being minced season it with two pound of currans , two pound of raisins , two pound of prunes , an ounce of carraway-seed an ounce of nutmegs , an ounce of pepper , an ounce of cloves and mace , and six ounces of salt ; stir up all together , fill the Pies , and bake them as the former .

To make minced Pies of Beef .

TAke a stone or eight pound of beef , also eight pound of suet , mince them very small , and put to them eight ounces of salt , two ounces of nutmegs , an ounce of pepper , an ounce of cloves and mace , four pound of currans , and four pound of raisins , stir up all these together , and fill your pies .

Minced in the French Fashion , called Pelipate , or in English , Petits , made of Veal , Pork , or Lamb , or any kinde of Venison , Beef , Poultry , or Fowl .

MIce them with lard , and being minced , season them with salt , and a little nutmeg , mix the meat with some pine-apple-seed , and a few grapes or gooseberries ; fill the Pies and bake them , being baked , liquor them with a little gravy .

Sometimes for variety in the winter time you may use currans instead of grapes or gooseberries , and yolks of hard eggs minced among the meat .

Minced Pies in the Italian Fashion .

PArboil a leg of veal , and being cold mince it with beef-suet , and season it with pepper , salt , and gooseberries ; mix with it a little verjuyce , currans , sugar , and a little saffron in powder .

forms of minced pies Forms of minced Pies .

To make an exraordinary Pie , or a Bride Pie , of severall Compounds , being several distinct Pies on one bottom .

form of bride pie

PRovide cock-stones and combs , or lamb-stones and sweet-breads of veal , a little set in hot water and cut to pieces ; also two or three oxe pallets blanched and slic't , a pint of oysters , sliced dates , a handful of pine kernels , a little quantity of broom-buds pickled , some fine interlarded bacon sliced , nine or ten chesnuts roasted and blanched , season them with salt , nutmeg , and some large mace , and close it up with some butter . For the caudle , beat up some butter , with three yolks of eggs , some white or claret wine , the juyce of a lemon or two ; cut up the lid , and pour on the lear , shaking it well together ; then day on the meat , slic't lemon , and pickled barberries , and cover it again ; let these Ingredients be put into the moddle or scollops of the Pie.

Several other Pies belong to the first form , but you must be sure to make the three fashions proportionably answering one the other ; you may set them on one bottom of paste , which will be more convenient ; or if you set them several you may bake the middle one full of flour , it being baked and cold , take out the flour in the bottom , and put in live birds , or a snake , which will seem strange to the beholders , which cut up the Pie at the table . This is onely for a Wedding to pass away time .

Now for the other Pies you may fill them with several Ingredients , as in one you may put oysters , being parboild and bearded , season them with large mace , pepper , some beaten ginger , and salt , season them lightly , and fill the Pie , then lay on marrow and some good butter , close it up and bake it . Then make a lear for it with white wine , the oyster liquor , three or four oysters bruised in pieces to make it stronger , but take out the pieces , and an onion , or rub the bottom of the dish with a clove of garlick ; it being boild , put in a piece of butter , with a lemon , sweet hearbs will be good boild in it , bound up fast together ; cut up the lid , or make a hole to let the lear in , &c.

Another you may make of Prawns and Cockles , being seasoned as the first , but no marrow : a few pickled mushrooms , ( if you have them ) it being baked , beat up a piece of butter , a little vinegar , a slic't nutmeg , and the juyce of two or three oranges thick , and pour it into the Pie.

A third you may make a Bird Pie ; take young Birds , as larks , pulled and drawn , and a force meat to put in the bellies made of grated bread , sweet herbs minced very small , beef-suet , or marrow minced , almonds beat with a little cream to keep them from oyling , a little parmisan ( or none ) or old cheese ; season this meat with nutmeg , ginger , and salt ; then mix them together with cream and eggs like a pudding , stuff the larks with it , then season the ●arks with nutmeg , pepper , and salt , and lay them in the Pie , put in some butter , and scatter between them pine-kernels , yolks of eggs , and sweet herbs , the herbs and eggs being minced very small ; being baked make a lear with the juyce of oranges and butter beat up thick , and shaken well together .

For another of the Pies , you may boil artichocks , and take onely the bottoms for the Pie , cut them into quarters or less , and season them with nutmeg . Thus with several Ingredients you may fill up the other Pies .

To make Custards divers wayes .

form of custard

TAke to a quart of cream , ten eggs , half a pound of sugar , half a quarter of an ounce of mace , half as much ginger beaten very fine , and a spoonful of salt , strain them through a strainer ; then the forms being finely dryed in the oven , fill them full on an even hearth , and bake them fair and white , draw them and dish them on a dish and plate ; then strow on them biskets red and white , stick muskedines red and white , and scrape thereon double refined sugar .

Make the paste for these Custards of a pottle of fine flour , make it up with boiling liquor , and make it up stiff .

To make an Almond Custard .

TAke two pound of almonds , blanch and beat them very fine with rose-water , then strain them with some two quarts of cream , twenty whites of eggs , and a pound of double refined sugar ; make the paste as beforesaid , and bake it in a milde oven fine and white , garnish it as before , and scrape fine sugar over all .

To make a Custard without Eggs.

TAke a pound of almonds , blanch and beat them with rose-water into a fine paste , then put the spawn or row of a Carp or Pike to it , and beat them well together , with some cloves , mace , and salt , the spices being first beaten , and some ginger , strain them with some fair spring water , and put into the strained stuff half a pound of double refined sugar , and a-little saffron ; when the Paste is dried and ready to fill , put into the bottom of the coffin some slic't dates , raisins of the sun stoned , and some boiled currans , fill them and bake them ; being baked scrape sugar on them . Be sure alwayes to prick your custards or forms before you set them in the oven .

If you have no row or spawn , put rice flour instead thereof .

To make an extraordinary good Cake .

TAke half a bushel of the best flour you can get very finely searsed , and lay it upon a large Pastrey board , make a hole in the midst thereof , and put to it three pound of the best butter you can get , with fourteen pound of currans finely picked and rubbed , three quarts of good new thick cream warmed , two pound of fine sugar beaten , three pints of good new ale barm or yeast , four ounces of cinamon fine beaten and searsed , also an ounce of beaten ginger , two ounces of nutmegs fine beaten and searsed ; put in all these materials together , and work them up into an indifferent stiff paste , keep it warm till the oven be hot ; then make it up and bake it being baked an hour and a half , ice it , then take four pound of double refined sugar , beat it and searce it , and put it in a deep clean scowred skillet the quantity of a gallon , boil it to a candy height with a little rose-water , then draw the cake , run it all over it , and set it into the oven till it be candied .

To make a Cake otherwise .

TAke a gallon of very fine flour , and lay it on the Pastry board , then strain three or four eggs with a pint of barm , and put it into a hole made in the middle of the flour , with some two nutmegs fine beaten , an ounce of cinamon , and an ounce of cloves and mace beaten fine also , half a pound of sugar , and a pint of cream ; put these into the flower with two spoonfuls of salt , and work it up good and stiff ; then take half the paste , and work three pound of currans well picked and rubbed into it , then take the other part and divide it into two equal pieces , drive them out as broad as you would have the cake , then lay one of the sheets of paste on a sheet of paper , and upon that the half that hath the currans , and the other part on the top , close it up round , prick it , and bake it ; being baked , ice it with butter , sugar , and rose-water , and set it again into the oven .

To make French Bread the best way .

TAke a gallon of fine flour , and a pint of good new ale barm or yeast , and put it to the flour , with the whites of six new laid eggs well beaten in a dish , and mixt with the barm in the middle of the flour , also three spoonfuls of fine salt ; then warm some milk and fair water , and put to it , and make it up pretty stiff , being well wrought and worked up , cover it in a boul or tray with a warm cloth till your oven be hot ; then make it up either in rouls , or fashion it in little wooden dishes and bake it , being baked in a quick oven , chip it hot .

Section 10.

To bake all manner of Curneld Fruits in Pyes , Tarts , or made Dishes , raw or preserved , as Quinces , Wardens , Pears , Pippins , &c.

To bake a Quince Pye .

TAke fair quinces , core and pare them very thin , and put them in a pye , then put in it two races of ginger slic't , as much cinamon broken into bits , and some eight or ten whole cloves , lay them in the bottom of the pye , and lay on the quinces close packed , with as much fine refined sugar as the quinces weighs , close it up and bake it ; and being well soaked the space of four or five hours , ice it .

Otherwayes .

Take a gallon of flour , a pound and a half of butter , six eggs , thirty quinces , three pound of sugar , half an ounce of cinamon , half an ounce of ginger , half an ounce of cloves , and some rosewater , make them in a pye or tart , and being baked strew on double refined sugar .

Otherwayes .

Bake these quinces raw , slic't very thin , with beaten cinamon and the same quantity of sugar , as before , either in tart , patty-pan , dish , or in cold butter paste , sometimes mix them with wardens , pears , or pippins , and some minced citron .

To make a Quince Pye otherwayes , according to this Form .

form of quince pie

TAke Quinces and preserve them , being first coared and pared , then make a sirrup of fine sugar and spring water , take as much as the quinces weigh , and to every pound of sugar a pint of fair water , make your sirrup in a preserving pan ; being scum'd and boild to a sirrup , put in the quinces , boil them up till they be well coloured , and being cold , bake them in pyes whole or in halves , in a round tart , dish , or patty pan with a cut cover , or in quarters ; being baked , put in the same sirrup , but before you bake them , put in more fine sugar , and leave the sirrup to put in afterwards , then ice it .

Thus you may do of any Curneld fruits , as wardens , pippins , pears , pearmains , green quodlings , or any good apples , in laid tarts , or cuts .

To make a slic't Tart of Quinces , Wardens , Pears , Pippins , in slices raw of divers Compounds .

THese foresaid fruits being finely pared , and slic't in very thin slices , season them with beaten cinamon , and canded citron minced , canded orange , or both , or raw orange-peel , raw lemon-peel , fennil-seed , or caraway-seed , or without any of these compounds or spices , but the fruits alone one amongst the other ; put to ten pippins six quinces , six wardens , eight pears , and two pound of sugar , close it up , bake it , and ice it as the former tarts .

Thus you may also bake it in patty-pan , or dish , with cold butter paste .

To bake Quinces , Wardens , Pears , Pippins , or any Fruits preserved to be baked in Pyes , Tarts , Patty-pan or Dish .

PReserve any of the foresaid in white wine and sugar till the sirrup grow thick , then take the quinces out of it , and lay them to cool in a dish , then set them into the pye , and prick cloves on the tops with some cinamon and good store of refined sugar , close them up with a cut cover , and being baked , ice it , and fill it up with the sirrup they were first boiled in .

Otherwayes .

You may bake them in an earthen pot with some claret wine and sugar and keep them for your use .

To make a Trotter Pye of Quinces , Wardens , Pears , &c.

TAke them either severally or altogether in quarters , or slic't raw , if in quarters put some whole ones amongst them , if slic't beaten spices , and a little butter and sugar ; take to twelve quinces a pound of sugar , and a quarter of a pound of butter , close it up and bake it , and being baked cut it up and mash the fruit to pieces , then put in some cream , and yolks of eggs beaten together , and put it into the pye , stir all together , and cut the cover into five or six pieces like lozenges or three square , and scrape on sugar .

To make a Pippin Pye .

TAke thirty good large pippins , pare them very thin and make the pye , then put in the pippins , thirty cloves , a quarter of an ounce of whole cinamon , and as much pared and slic't , a quarter of a pound of orangado , as much of lemon in sucket , and a pound and half of refined sugar , close it up and bake it , it will ask four hours baking , then ice it with butter , sugar , and rose water .

To make a Pippin Tart according to this Form .

form of pippin tart

TAke fair pippins and pare them , then cut them in quarters , coar them and stew them in claret wine , whole cinamon , and slic't ginger ; stew them half an hour , then put them into a dish and break them not , when they are cold , lay them one by one into the tart , then lay on some green cittern minced small , candied orange or coriander , put on sugar and close it up , bake it and ice it , then scrape on sugar and serve it .

To make a Pippin Tart , either in Tart , Patty-pan , or Dish .

TAke ten fair pippins , preserve them in white wine , sugar , whole cinamon , slic't ginger , and eight or ten cloves , being finely preserved and well coloured , lay them on a cut tart of short paste ; or in place of preserving you may bake them between two dishes in the oven for the foresaid use .

A made Dish of Pippins .

TAke pippins , pare and slice them , then boil them in claret wine in a pipkin , or between two dishes with some sugar , and beaten cinamon ,

form of pippins dish when 't is boiled good and thick , mash it like marmalade , and put it in a dish of puff-paste or short paste , according to this form , with a cut cover , and being bake dice it .

To preserve Pippins in slices .

TAke pippins and slice them round with the coars or kernels in , as thick as a half-crown piece , and some lemon peel amongst them in slices , or else cut like small lard , or orange peel , first boild and cut in the same manner ; then make the sirrup weight for weight , and being clarified and scummed clean , put in the pippins and boil them up quick ; to a pound of sugar , a pint of fair water , or a pint of white wine or claret , and make them of two colours .

To make a Warden or a Pear Tart quartered .

TAke twenty good wardens , pare them , and cut them in a tart , and put to them two pound of refined sugar , twenty whole cloves , a quarter of an ounce of cinamon broke into little bits , and three races of ginger pared and slic't thin ; then close up the tart and bake it , it will ask five hours baking , then ice it with a quarter of a pound of double refined sugar , rose water , and butter .

Other Tart of Wardens , Quinces , or Pears .

form of tart

FIrst bake them in a pot , then cut them in quarters and coat them , put them in a tart made according to this form , close it up , and when it is baked , scrape on sugar .

To make a Tart of green Pease .

TAke green pease and boil them tender , than pour them out into a cullender , season them with saffron , salt , and put sugar to them and some sweet butter , then close it up and bake it almost an hour , then draw it forth of the oven and ice it , put in a little verjuyce , and shake them well together , then scrape on sugar , and serve it in

To make a Tart of Hips .

TAke hips , cut them , and take out the feeds veryclean , then wash them and season them with sugar , cinamon , and ginger , close the tart , bake it , ice it , scrape on sugar , and serve it in .

To make a Tart of Rice .

BOil the rice in milk or cream , being tender boild , pour it into a dish and season it with nutmeg , ginget , cinamon , pepper , salt , sugar , and the yolks of six eggs , put it in the tart with some juyce of orange ; close it , and bake it , being baked scrape on sugar , and so serve it up .

To make a Tart of Medlers .

TAke medlers that are rotten , strain them , and set them on a chafing-dish of coals , season them with sugar , cinamon , and ginger , put some yolks of eggs to them , let it boil a little , and lay it in a cut tart ; being baked , scrape on sugar .

To make a Cherry Tart.

TAke out the stones , and lay the cherries into the tart , with beaten cinamon , ginger , and sugar , then close it up , bake it , and ice it ; then make a sirrup of muskedine , and damask water , and pour it into the tart , scrape on sugar , and so serve it .

To make a Strawberry Tart.

WAsh the strawberries , and put them into the tart , season them with cinamon , ginger , and a little red wine , then put on sugar , bake it half an hour , ice it , scrape on sugar , and serve it .

To make a Taffety Tart.

FIrst wet the paste with butter and cold water , roul it very thin , then lay apples in layes , and between every lay of apples strew some fine sugar , and some lemon-peel cut very small , you may also put some fennil-seed to them ; let them bake an hour or more , then ice them with rose water , sugar , and butter beaten together , and wash them over with the same , strew more fine sugar on them , and put them into the oven again , being iced dish them , and serve them hot or cold .

To make an Almond Tart.

STrain beaten Almonds with cream , yolks of eggs , sugar , cinamon , and ginger , boil it thick , and fill your tart , being baked ice it .

To make a Damsin Tart.

BOil them in wine , and strain them with cream , sugar , cinamon , and ginger , boil it thick and fill your tart .

To make a Spinage Tart of three colours , green , yellow , and White .

TAke two handfuls of young tender spinage , wash it and put it into a skillet of boiling liquor ; being tender boild have a quart of cream boild with some whole cinamon , quartered nutmeg , and a grain of musk ; then strain the cream , twelve yolks of eggs , and the boild spinage into a dish , with some rose water , a little sack , and some fine sugar , boil it over a chafing-dish of coals , and stir it that it curd not , keep it till the tart be dried in the oven , and dish it in the form of three colours , green , white , and yellow .

To make Cream Tarts .

THicken cream with muskefied bisket bread , and serve it in a dish , stick wafers round about it , and slices of

forms of cream tarts preserved citteron , and in the middle a preserved orange with biskets , the garnish of the dish being of puff-paste .

Or you may boil quinces , wardens pears , and pippins in slices or quarters , and strain them into cream , as also these fruits , melacattons , necturnes , apricocks , peaches , plums , or cherries , and make your tarts of these forms .

To make a French Tart.

TAke a pound of almonds , blanch and beat them into fine paste in a stone morter , with rose water , then beat the white breast of a roast cold turkey being minced , and beat with it a pound of lard minced , with the marrow of four bones , and a pound of butter , the juyce of three lemons , two pound of hard sugar ; being fine beaten , slice a whole green piece of citron in small slices , a quarter of a pound of pistaches , and the yolks of eight or ten eggs , mingle all together , then make a paste for it with cold butter , two or three eggs , and cold water , &c.

To make a Quodling Pye .

TAke green quodlings and quodle them , peel them and put them again into the same water , cover them close and let them simper on embers till they be very green , then take them up and let them drain , pick out the noses , and leave on the stalks , then put them in a pye , and put to them fine sugar , whole cinamon , slic't ginger , a little musk , and rose water , close them up with a cut cover , and as soon as it boils up in the oven , draw it , and ice it with rose water , butter , and sugar .

Or you may preserve them and bake them in a dish , with paste , tart , or patty-pan .

To make a Dish in the Italian Fashion .

TAke pleasant pears , slice them into thin slices , and put to them half as much sugar as they weigh , then mince some candied citron , and candied orange small , mix it with the pears and lay them on a bottom of cold butter paste in a patty-pan with some fine beaten cinamon ; lay on the sugar and close it up , bake it , and being baked , ice it with rose water , fine sugar , and butter .

For the several colours of Tarts .

IF to have them yellow , preserved quinces , apricocks , necturnes , and melacattons , boil them up in white wine , with sugar , and strain them

Otherwayes , strained yolks of eggs , and cream .

For green tarts , take green quodlings , green preserved apricocks , green preserved plums , green grapes , and green gooseberries .

For red tarts , quinces , pippins , cherries , rasberries , barberries , red currans , red gooseberries , damsons .

For black tarts , prunes , and many other berries preserved .

For white tarts , whites of eggs and cream .

Of all manner of tart stuff strained , that carries his colour black , as Prunes , Damsins , &c. for laid or set Tarts , Dishes , or Patty-pans .

Tart Stuff of Damsins .

TAke a pottle of damsins and good ripe apples , being pared and cut into quarters , put them into an earthen pot with a little whole cinamon , slic't ginger , and sugar , bake them , and being cold strain them with some rose-water , and boil the stuff thick , &c.

Other Tart Stuff that carries his colour black .

TAke three pound of prunes , and eight fair pippins pared and cored , stew them together with some claret wine , some whole cinamon , slic't ginger , a sprig of rosemary , sugar , and a clove or two , being well stewed and cold , strain them with rose-water and sugar .

To make other black Tart Stuff .

TAke twelve pound of prunes , and sixteen pound of raisins , wash them clean , and stew them in a pot with water , boil them till they be very tender , and then strain them through a course strainer ; season it with beaten ginger and sugar , and give it a walm on the fire .

Yellow Tart Stuff .

TAke twelve yolks of eggs , beat them with a quart of cream , and bake them in a soft oven ; being baked strain them with some fine sugar , rose-water , musk , ambergreece , and a little sack ; or in place of baking , boil the cream and eggs .

White Tart Stuff .

MAke the white Tart stuff with cream , in all points as the yellow , and the same seasoning .

Green Tart Stuff .

TAke spinage , boild green pease , green apricocks , green plumbs quodled , peaches quodled , quodled green necturnes , gooseberries quodled , green sorrel , and the juyce of green wheat .

To bake Apricocks green .

TAke young green apricocks , so tender , that you may thrust a pin through the stone , scald them and scrape the outside , oft putting them in water as you peel them till your tart be ready , then dry them and fill the tart with them , and lay on good store of fine sugar , close it up and bake it , ice it , scrape on sugar , and serve it up .

To bake Mellacattons .

TAke and wipe them clean , and put them in a pie made scollop wayes or in some other pretty work , fill the pie , and put them in whole with weight for weight in refined sugar , close it up and bake it , being baked ice it .

Sometimes for change adde to them some chips or bits of whole cinamon , a few whole cloves , and slic't ginger .

To preserve Apricocks or any Plumbs green .

TAke apricocks when they are so young and green , that you may put a needle through stone and all , but all other plumbs must be taken green , and at the highest growth , then put them in indifferent hot water to break them , let them stand close covered in that hot water till a thin skin will come off with scraping , all this while they will look yellow , then put them into another skillet of hot water , and let them stand covered until they turn to a perfect green , then take them out , weigh them , take their weight in sugar and something more , and so preserve them . Clarifie the sugar with the white of an egg and some water .

To preserve Apricocks being ripe .

STone them , then weigh them with sugar , and take weight for weight , pare them and strow on the sugar , let them stand till the moisture of the apricocks hath wet the sugar , and stands in a sirrup ; then set them on a soft fire not suffering them to boil till your sugar be all melted ; then boil them a pretty pace for half an hour , still stirring them in the sirrup , then set them by two hours , and boil them again till your sirrup be thick , and your apricocks look clear , boil up the sirrup higher , then take it off , and being cold put in the apricocks into a gallipot or glass , close them up with a clean paper , and leather over all .

To preserve Peaches after the Venetian way .

TAke twenty young peaches , part them in two , and take out the stones , then take as much sugar as they weigh , and some rose-water , put in the peaches , and make a sirrup that it may stand and stick to your fingers , let them boil softly a while , then lay them in a dish , and let them stand in the same two or three dayes , then set your sirrup on the fire , let it boil up , and then put in the peaches , and so preserve them .

To preserve Mellacattons .

STone them and parboil them in water , then peel off the outward skin of them , they will boil as long as a piece of beef , and therefore you need not fear the breaking of them ; when they are boild tender , make sirrup of them as you do of any other fruit , and keep them all the year .

To preserve Cherries .

TAke a pound of the smallest cherries , but let them be well coloured , boil them tender in a pint of fair water , then strain the liquor from the cherries , and take two pound of other fair cherries , stone them , and put them in your preserving-pan , with a laying of cherries and a laying of sugar , then pour the sirrup of the other strained cherries over them , and let them boil as fast as may be with a blazing fire , that the sirrup may boil over them ; when you see that the sirrup is of a good colour , something thick , and begins to jelly , set them a cooling , and being cold pot them , and so keep them all the year .

To preserve Damsins .

TAke damsins that are large and well coloured , ( but not thorow ripe , for then they will break ) pick them clean , and wipe them one by one ; then weigh them , and to every pound of damsins you must take a pound of Barbery sugar , white and good dissolved in half a pint or more of fair water , boil it almost to the height of a sirrup , and then put in the damsins , keeping them with a continual scumming and stirring , so let them boil on a gentle fire till they be enough , then take them off and keep them all the year .

To preserve Grapes as green as Grass .

TAke grapes very green , stone them , and cut them into little bunches , then take the like quantity of refined sugar finely beaten , and strow a row of sugar in your preserving pan , and a lay of grapes upon it , then strow on more sugar upon them , put to them four or five spoonfulls of fair water , and boil them up as fast as you can .

To preserve Barberries .

TAke barberries very fair and well coloured , pick out the stones , weigh them , and to every ounce of barberries take three ounces of hard sugar , half an ounce of pulp of barberries , and an ounce of red rose water to dissolve the sugar : boil it to a sirrup , then put in the barberries and let them boil a quarter of an hour , then take them up , and being cool pot them , and they will keep their colour all the year . Thus you may preserve red currans , &c.

To preserve Gooseberries green .

TAke some of the largest gooseberries that are called Gascoyn gooseberries , set a pan of water on the fire , and when it is lukewarm put in the berries and cover them close , keep them warm half an hour ; then have another posnet of warm water , put them into that , in like sort quodle them three times over in hot water till they look green ; then pour them into a sieve , let all the water run from them , and put them to as much clarified sugar as will cover them , let them simper leasurely close covered , then your gooseberries will look as green as leek blades , let them stand simpering in that sirrup for an hour , then take them off the fire , and let the sirrup stand till it be cold , then warm them once or twice , take them up , and let the sirrup boil by it self , pot them , and keep them .

To preserve Rasberries .

TAke fair ripe rasberries , ( but not over ripe ) pick them from the stalks , then take weight for weight of double refined sugar , and the juyce of rasberries ; to a pound of rasberries take a quarter of a pint of raspass juyce , and as much of fair water , boil up the sugar and liquor , and make the sirrup , scum it , and put in the raspass , stir them into the sirrup , and boil them not too much ; being preserved take them up , and boil the sirrup by it self , not too long , it will keep the colour : being cold , pot them and keep them . Thus you may also preserve strawberries .

The time to preserve green Fruits .

GOseberries must be taken about Whitsuntide , as you see them in bigness , the long gooseberry will be sooner then the red , the white Wheat plum which is ever ripe in Wheat Harvest , must be taken in the midst of July , the Pear plumb in the midst of August , the Peach and Pippin about Bartholomew tide or a little before , the Grape in the first week of September . Note that to all your green fruits in general that you will preserve in sirrup , you you must take to every pound of fruit , a pound and two ounces of sugar , and a grain of musk ; your plumb , pippin and peach will have three quarters of an hour boiling , or rather more , and that very softly , keep the fruit as whole as you can ; your grapes and gooseberries must boil half an hour something fast and they will be the fuller . Note also that to all your Conserves you take the full weight of sugar , then take two skillets of water , and when they are scalding hot , put the fruits first into one of them , and when that grows cold put them in the other , changing them till they be about to peel , then peel them , and afterwards settle them in the same water till they look green , then take them and put them into sugar sirrup , and so let them gently boil till they come to a jelly ; let them stand therein a quarter of an hour , then put them into a pot and keep them .

Section 11.

To make all manner of made Dishes , with , or without Paste .

To make a Paste for a Pie.

TAke to a gallon of flour a pound of butter , boil it in fair water , and make the paste up quick .

To make cool Butter Paste for Patty-pans or Pasties .

TAke to every peck of flour five pound of butter , the whites of six eggs , and work it well together with cold spring water ; you must bestow a great deal of pains and but little water , or you put out the Millers eyes . This paste is good onely for patty-pan and pasty .

Sometimes for this paste put in but eight yolks of eggs , and but two whites , and six pound of butter .

To make Paste for thin bake't Meats .

THe paste for your thin and standing bake't meats must be made with boiling water , put to every peck of flour two pound of butter , but let your butter boil first in your liquor .

To make Custard Paste .

LEt it be onely boiling water and flour without butter , or put sugar to it , which will adde to the stifness of it , and thus likewise all pastes for Cuts and Orangado Tarts , or such like .

Paste for made Dishes in the Summer .

TAke to a gallon of flour three pound of butter , eight yolks of eggs , and a pint of cream or almond milk , work up the butter and eggs dry into the flour , then put cream to it , and make it pretty stiff .

Paste Royal for made Dishes .

TAke to a gallon of flour a pound of sugar , a quart of almond milk , a pound and a half of butter , and a little saffron , work up all cold together , with some beaten cinamon , two or three eggs , rose-water , and a grain of ambergreece and musk .

Otherwayes .

Take a pottle of flour , half a pound of butter , six yolks of eggs , a pint of cream , a quarter of a pound of sugar , and some fine beaten cinamon , and work up all cold .

Otherwayes .

Take to a pottle of flour , four eggs , a pound and a half of butter , and work them up dry in the flour , then make up the paste with a pint of white wine , rose-water , and sugar .

To make Paste for Lent for made Dishes .

TAke a quart of flour , make it up with almond milk , half a pound of butter , and some saffron .

To make Puff Paste divers wayes . The first way .

TAke a pottle of flour , mix it with cold water , half a pound of butter , and the whites of five eggs , work these together very well and stiff , then roul it out very thin , and put flour under it and over it , then take near a pound of butter , and lay it in bits all over it , double it in five or six doubles ; this being done , roul it out the second time , and serve it as at the first , then roul it out and cut it into what form , or for what use you please ; you need not fear the curle , for it will divide as often as you double it , which ten or twelve times is enough for any use .

The second way .

Take a quart of flour , and a pound and a half of butter , work the half pound of butter dry into the flour , then put three or four eggs to it , and as much cold water as will make it leith paste , work it in a piece of a foot long , then strew a little flour on the table , take it by the end , and beat it till it stretch to be long , then put the ends together , and beat it again , and so do five or six times , then work it up round , and roul it up broad ; then your pound of butter with a rouling-pin , that it may be little , take little bits thereof , and stick it all over the paste , fold up your paste close and coast it down with your rouling-pin , roul it out again , and so do five or six time , then use it as you will .

The third way .

Break two eggs into three pints of flour , make it with cold water , and roul it out pretty thick and square , then take so much butter as paste , lay it in ranks , and divide your butter in five pieces , that you may lay it on at five several times , roul your paste very broad , and stick one part of the butter in little pieces all over your paste , then throw a handful of flour slightly on , fould up your paste and beat it with a rouling-pin , so roul it out again , thus do five times , and make it up .

The fourth way .

Take to a quart of flour , four whites and but two yolks of eggs , and make it up with as much cream as will make it up pretty stiff paste , then roul it out , and beat three quarters of a pound of butter of equal hardness of the paste , lay it on the paste in little bits at ten several times ; drive out your paste alwayes one way , and being made use it as you will .

The fifth way .

Work up a quart of flour with half pound of butter , three whites of eggs , and some fair spring water , make it a pretty stiff paste and drive it out , then beat half a pound of more butter of equal hardness of the paste , and lay it on the paste in little bits at three several times , roul it out and use it for what use you please .

Drive the paste out every time very thin .

A made Dish , or Florentine , of any kinde of Tongue , in Dish , Pie , or Patty-pan .

TAke a fresh neats tongue , boil it tender and blanch it , being cold cut it into little square bits as big as a nutmeg , and lard it with very small lard ; then have another tongue raw , take off the skin , and mince it with beef-suet , then lay on one half of it in the dish or patty-pan upon a sheet of paste : then lay on the tongue being larded and finely seasoned with nutmeg , pepper , and salt ; then with the other minced tongue put grated bread to it , some yolks of raw eggs , some sweet herbs minced small , and made up into balls as big as a walnut , lay them on the other tongue , with some chesnuts , marrow , large mace , some grapes , gooseberries , or barberries , some slices of interlarded bacon and butter , close it up and bake it , being baked liquor it with grape-verjuyce , beaten butter , and the yolks of three or four eggs strained with the verjuyce .

Made Dish of Tongues otherwayes .

TAke neats tongues or smaller tongues , boil them tender and slice them thin , then season them with nutmeg , pepper , beaten cinamon , salt , and some ginger , season them lightly and lay them in a dish on a bottom or sheet of paste mingled with some currans , marrow , large mace , dates , slic't lemon , grapes , barberries , or gooseberries , and butter , close up the dish , and being almost baked , liquor it with white wine , butter , and sugar , and ice it .

Made Dish in Paste of two Rabits , with sweet liquor .

TAke the rabits , flay them , draw them , and cut them into small pieces as big as a walnut , then wash and dry them with a clean cloth , and season them with pepper , nutmeg , and salt ; lay them on a bottom of paste , also lay on them dates , preserved lettice stalks , marrow , large mace , grapes , and slic't orange or lemon , put butter to it , close it up and bake it , being baked , liquor it with sugar , white wine , and butter ; or in place of wine , grape verjuyce , and strained yolks of raw eggs .

In winter bake them with currans , prunes , skirrets , raisins of the sun , &c.

A made Dish , or Florentine , of a Partridge or Capon .

BEing roasted and minced very small with as much beef marrow , put to it two ounces of orangado minced small with as much green citron minced also , season the meat with a little beaten cloves , mace , nutmeg , salt , and sugar , mix all together , and bake it in puff-paste ; when it is baked , open it and put in half a grain of musk or ambergreece , dissolved with a little rose water , and the juyce of oranges , stir all together amongst the meat , cover it again and serve it to the table .

To make a Florentine , or Dish without Paste , or on Paste .

TAke a leg of mutton or veal , shave it into thin slices , and mingle it with some sweet herbs , as sweet marjoram , time , savory , parsley , and rosemary , being minced very smail , a clove of garlick , some beaten nutmeg , pepper , a minced onion , some grated manchet , and three or four yolks of raw eggs , mix all together with a little salt , some thin slices of interlarded bacon , and some oyster liquor , lay the meat round the dish on a sheet of paste , or in the dish without paste , bake it , and being baked , stick bay leaves round the dish .

To bake Potatoes , Artichocks , in Dish , Pye , or Patty-pan , either in Paste , or little Pasties , according to these forms .

forms of pies

TAke any of these roots and boil them in fair water , but put them not in till the water boils , being tender boild , blanch them , and season them with nutmeg , pepper , cinamon , and salt , season them lightly , then lay on a sheet of paste in a dish , and lay on some bits of butter , then lay on the potatoes round the dish , also some eringo-roots , and dates in halves , beef-marrow , large mace , slic't lemon , and some butter , close it up with another sheet of paste , bake it , and being baked , liquor it with grape verjuyce , butter , and sugar , and ice it with rose water and sugar .

To make a made Dish of Spinage in Paste baked .

TAke some young spinage , and put it into boiling hot fair water , having boiled two or three walms , drain it from the water , chop it very small , and put it in a dish with some beaten cinamon , salt , sugar , a few slic't dates , a grain of musk dissolved in rose water , some yolks of hard eggs chopped small , some currans and butter ; stew these foresaid materials on a chafing-dish of coals , then have a dish of short paste on it , and put this composition upon it , either with a cut , a close cover , or none ; bake it , and being baked , ice it with some fine sugar , rose water , and butter .

Other made Dish of Spinage in Paste baked .

BOil spnage as beforesaid , being tender boild , drain it in a cillender , chop it small , and strain it with half a pound of almond paste , three or four yolks of eggs , half a grain of musk , three or four spoonfulls of cream , a quartern of fine sugar and a little salt ; then bake it on a sheet of piste , on a dish without a cover , in a very softly oven , being fine and green baked , stick it with preserved barberries or strow on red and white biskets , or red and white muskedines , and scrape on fine sugar .

A made Dish of Spinage otherwayes .

TAke a pound of fat and well relished cheese , and a pound of cheese-curds , stamp them in a mortar with some sugar , then put in a pint of the juyce of spinage , a pint of cream , ten eggs , cinamon , pepper , nutmeg , and cloves ; make your dish without a cover , according to this form , being baked ice it .

form of spinach dish

To make a made Dish of Barberries .

TAke a good quantity of them and boil them with claret wine , rose water , and sugar , being boild very thick , strain them , and put them on a bottom of puff paste in a dish , or short fine paste made of sugar , fineflour , cold butter , and cold water , and a cut cover of the sime paste , bake it , and ice it , and cast bisket on it , but before you lay on the iced cover , stick it with raw barberries is the pulp or stuff .

To make a Pescod Dish in Puff paste .

TAke a pound of almonds , and a quarter of a pound of sugar , beat the almonds finely to a paste with some rose water , then beat the sugar amongst them , mingle some sweet butter with it , and make this stuff up in puff paste like pescods , bake them upon papers , and being baked , ice them with rose water , butter , and fine sugar .

In this fashion you may make pescod stuff of preserved quinces , pippins , pears , or preserved plumbs in puff paste .

Made Dishes of Frogs in the Italian Fashion .

TAke the thighs and fry them in clarified butter , then have slices of salt eels watered , flayed , boned , boiled , and cold , slice them in thin slices and season both with pepper , nutmeg , and ginger , lay butter on your paste , and lay a rank of frog and a rank of eel , some currans , gooseberries , or grapes , raisins , pine-apple seeds , juyce of orange , sugar , and butter ; thus do three times , close up your dish , and being baked ice it .

Make your paste of almond milk , flour , butter , yolks of eggs , and sugar .

In the foresaid dish you may adde fryed onions , yolks of hard eggs , cheese-curds , almond paste , or grated cheese .

To make a made Dish of Marrow .

TAke the marrow of two or three marrow bones , cut it into pieces like great square dice , and put to it a penny manchet grated fine , some slic't dates , half a quarter of currans , a little cream , roasted wardens , pippins or quinces slic't , and two or three yolks of raw eggs , season them with cinamon , ginger , and sugar , and mingle all together .

A made Dish of Rice in Puff Paste .

BOil your rice in fair water very tender , scum it , and being boild put it in a dish , then put to it butter , sugar , nutmeg , salt , rose-water , and the yolks of six or eight eggs , put it in a dish of Puff-paste , close it up and bake it , being baked ice it , and cast on red and white biskets , and scraping sugar .

Sometimes for change you may adde boild currans and beaten cinamon , and leave out nutmeg .

Otherwyes , of Almond Paste and boild Rice .

MIX all together with some cream , rose-water , sugar-cinamon , yolks of eggs , salt , some boild currans , and butter ; close it up and bake it in Puff-paste , ice it , and cast on red and white biskets and scraping sugar .

Otherwayes , a made Dish of Rice in Paste .

WAsh the rice clean , and boil it in cream till it be somewhat thick , then put it out into a dish , and put to it some sugar , butter , six or eight yolks of eggs , beaten cinamon , slie't dates , currans , rose-water , and salt , mix all together , and bake it in puff-paste or short paste , being baked ice it , and cast on biskets on it .

To make a made Dish of Rice , Flour , and Cream .

TAke half a pound of rice , dust it and pick it clean , then wash it , dry it , lay it abroad in a dish as thin as you can , or dry in a temperate oven ; being well dried rub it , and beat it in a mortar till it be as fine as flour ; then take a pint of good thick cream , the whites of three new laid eggs well beaten together , and a little rose-water , set it on a soft fire , and boil it till it be very thick , then put it in a platter and let it stand till it be cold , then slice it out like leach , cast some bisket upon it , and so serve it .

To make a made Dish of Rice , Prunes , and Raisins .

TAke a pound of prunes , and as many raisins of the sun , pick and wash them , then boil them with water and wine , of each a like quantity ; when you first set them on the fire , put rice flour to them , being tender boild strain them with half a pound of sugar , and some rose-water , then stir the stuff till it be thick like leach , put it in a little earthen pan , being cold slice it , dish it , and cast red and white biskets on it .

To make a made Dish of Blanchmanger .

TAke a pint of cream , the whites of six new laid eggs , and some sugar , set them over a soft fire in a skillet , and stir it continually till it be good and thick , then strain it , and being cold , dish it on a puff-paste bottom with a cut cover , and cast biskets on it .

A made Dish of Custard-stuff , called an Artichock Dish .

BOil custard stuff in a clean scowred skillet , stir it continually till it be somewhat thick , then put it in a clean strainer , and let it drain in a dish , strain it with a little musk or ambergreece , then bake a star of puff-paste on a paper ; being baked take it off the paper , and put it in a dish for your stuff , then have lozenges also ready baked of puff-paste , stick it round with them , and scrape on fine sugar .

A made Dish of Butter and Eggs.

TAke the yolks of twenty four eggs , and strain them with cinamon , sugar , and salt , then put melted butter to them , some fine minced pippins , and minced citron , put it on your dish of paste , and put slices of citron round about it , bar it with puff-paste , and the bottom also , or short paste in the bottom .

To make a made Dish of Curds .

TAke some very tender curds , wring the whey from them very well , then put to them two raw eggs , currans , sweet butter , rose-water , cinamon , sugar , and mingle all together ; then make a fine paste with flour , yolks of eggs , rose-water , and other water , sugar , saffron , and butter wrought up cold , bake it either in this paste or in puff-paste , being baked ice it with rose-water , sugar , and butter .

To make Paste of Violets , Cowslips , Burrage , Bugloss , Rosemary Flowers , &c.

TAke any of these flowers , pick the best of them , and stamp them in a stone mortar , then take double refined sugar , and boil it to a candy height with as much rose-water as will melt it , stir it continually in the boiling , and being boild thick , cast it into lumps upon a pie plate , when it is cold box them , and keep them all the year in a stove .

To make the Portingal Tarts for Banquetting .

TAke a pound of marchpane Paste being finely beaten , and put into it a grain of musk , six spoonfuls of rose-water , and the weight of a groat of Oris Powder , boil all on a chafing-dish of coals till it be something stiff ; then take the whites of two eggs beaten to froath , put them into it , and boil it again a little , let it stand till it be cold , mould it , and roul it out thin ; then take a pound more of almond paste unboiled , and put to it four ounces of caraway seed , a grain of musk , and three drops of oyl of lemons , roul the paste into small rouls as big as walnuts , and lap these balls into the first made paste , flat them down like puffs with your thumbs a little like figs , and bake them upon marchpane wafers .

To make a Marchpane .

TAke two pound of almonds blanched and beaten in a stone mortar , till they begin to come to a fine paste ,

form of marchpane then take a pound of sifted sugar , put it in the mortar with the almonds , and make it into a perfect paste , putting to it now and then in the beating of it a spoonful of rose-water to keep it from oyling , when you have beaten it to a puff paste , drive it out as big as a charger , and set an edge about it as you do upon a quodling tart , and a bottom of wafers under it , thus bake it in an oven or baking-pan ; when you see it is white , hard , and dry , take it out and ice it with rose-water and sugar , being made as thick as butter for fritters , so spread it on with a wing feather , and put it into the oven again ; when you see it rise high , then take it out and garnish it with some pretty conceits made of the the same stuff , stick long comfets upright on it , and so serve it .

To make Collops like Bacon of Marchpans .

TAke some of your Marchpane paste and work it with red sanders till it be red , then roul a broad sheet of white marchpane paste , and a sheet of red paste , three of the white , and four of the red , lay them one upon another , other , dry it , cut it overthwart , and it will look like collops of bacon .

To make Almond Bread .

TAke almonds and lay them in water all night , blanch them and slice them , take to every pound of almonds a pound of fine sugar finely beaten , and mingle them together , then beat the whites of three eggs to a high froath , and mix it well with the almonds and sugar ; then have some plates and strew some flour on them , lay wafers on them and almonds with the edges upwards , lay them as round as you can , and scrape a little sugar on them when they are ready to set in the oven , which must not be so hot as to colour white paper ; being a little baked take them out , set them on a plate , then put them in again , and keep them in a stove .

To make Almond Bisket .

TAke the whites of four new laid eggs and two yolks , beat them together very well for an hour , then have in readiness a quarter of a pound of the best almonds blanched in cold water , beat them very small with rose-water to keep them from oyling , then have a pound of the best loaf sugar finely beaten , beat it in the eggs a while , then put in the almonds , and five or six spoonfuls of fine flour , so bake them on paper , plates , or wafers ; then have a little fine sugar in a peice of tiffany , dust them over as they go into the oven , and bake them as you do bisket .

To make Almond Cakes .

TAke a pound of almonds , blanch them and beat them very small with a little rose-water where some musk hath been steeped , put a pound of sugar to them fine beaten , and four yolks of eggs , but first beat the sugar and the eggs well together , then put them to the almonds and rose-water , and lay the cakes on wafers by half spoonfuls , set them into an oven after manchet is baken .

To make Almond Cakes otherwayes .

TAke a pound of the best Jordan almonds , blanch them in cold water as you do marchpane , being blanched wipe them dry in a clean cloth , and cut away all the rotten from them , then pound them in a stone mortar , and sometimes in the beating put in a spoonful of rose-water wherein you must steep some musk ; when they are beaten small mix the almonds with a pound of refined sugar beaten and searsed ; then put the stuff on a chafing-dish of coals in a made dish , keep it stirring , and beat the whites of seven eggs all to froath , put it into the stuff , and mix it very well together , drop it on a white paper , put it on plates , and bake them in an oven , but they must not be coloured .

To make white Ambergreece Cakes .

TAke the purest refined sugar that can be got , beat it and searce it ; then have six new laid eggs and beat them into a froath , take the froath as it riseth , and drop it into the sugar by little and little , grinding it still round in a marble mortar with the pestle till it be thorowly moistened , and wrought thin enough to drop on plates ; then put in some ambergreece , a little civet , and some anniseed well picked , then take your pie plates , wipe them , butter them , and drop the stuff on them with a spoon in form of round cakes , put them into a very milde oven , and when you see them be hard and rise a little , take them out and keep them for use .

To make Sugar Cakes or Jamballs .

TAke two pound of flour , dry it and season it very fine , then take a pound of loaf sugar , beat it very fine , and searce it , mingle your flour and sugar very well ; then take a pound and a half of sweet butter , wash out the salt , and break it into bits into the flour and sugar , then take the yolks of four new laid eggs , four or five spoonfulls of sack , and four spoonfulls of cream , beat all these together , put them into the flour , and work it up into paste , make them into what fashion you please , lay them upon paper or plates , and put them into the oven ; be careful of them , for a very little thing bakes them .

To make Jemelloes .

TAke a pound of fine sugar being finely beaten , and the yolks of four new laid eggs , and a grain of musk , a thimble full of caraway seed searsed , a little gum-dragon steeped in rose water , and six spoonfulls of fine flour ; beat all these into a thin paste a little stiffer then butter , then run it through a butter squirt of two or three ells long , bigger then a wheat straw , and let them dry upon sheets of paper a quarter of an hour , then tye them in knots or what pretty fashion you please , and when they be dry , boil them in rose water and sugar ; it is an excellent sort of banquetting .

To make Jamballs .

TAke a pint of fine wheat flour , the yolks of three or four new laid eggs , three or four spoonfull of sweet cream , a few anniseeds , and some cold butter , make it into paste , and roul it into long rouls as big as a little arrow , make them into divers knots , then boil them in fair water Iske simnells ; bake them , and being baked , box them and keep them in a stove . Thus you may use them and keep them all the year .

To make Sugar Plate .

TAke double refined sugar , sift it very small through a fine searce , then take the white of an egg , gum-dragon , and rose water , wet it , and beat it in a morter till you are able to mould it , but wet it not too much at the first . If you will colour it , and the colour be of a watery substance , put it in with the rose water , if a powder , mix it with your sugar before you wet it ; when you have beat it in the morter , and that it is all wet , and your colour well mixt in every place , then mould it and make it into what form you please .

To make Muskedines , called Rising Comfits or Kissing Comfits .

TAke half a pound of refined sugar , being beaten and searced , put into it two grains of musk , a grain of civet , two grains of ambergreece , and a thimble full of white orris powder , beat all these with gum-dragon steeped in rose water ; then roul it as thin as you can and cut it into little losinges with your iging iron , and stow them in some warm oven or stove , then box them and keep them all the year .

To make Cracknells .

TAke half a pound of fine flour dryed and searced , and as much fine sugar searced , mingled with a spoonfull of coriander feed bruised , and two ounces of butter rubbed amongst the flour and sugar , wet it with the yolks of two eggs , half a spoonfull of white rose water , and two spoonfulls of cream , or as much as will wet it ; work the paste till it be soft and limber to roul and work , then roul it very thin , and cut them round by little plats , lay them upon buttered papers , and when they go into the oven , prick them , and wash the tops with the yolk of an egg , beaten and made thin with rose water or fair water ; they will give with keeping , therefore before they are eaten they must be dryed in a warm oven to make them crisp .

To make Mackeroons .

TAke a pound of the finest sugar , and a pound of the best jordan almonds , steep them in cold water , blanch them , and pick out the spots ; then beat them to a perfect paste in a stone mortar , in the beating of them put rose water to them to keep them from oyling , being finely beat , put them in a dish with the sugar , and set them over a chafing dish of coals , stir it till it will come clean from the bottom of the dish , then put in two grains of musk , and three of ambergreece .

To make the Italian Chips .

TAke some paste of flowers , beat them to fine powder , and searce or sift them ; then take some gum-dragon steeped in rose water , beat it to a perfect paste in a marble morter , then roul it thin and lay one colour upon another in a long roul , roul them very thin , then cut them overthwart , and they will look of divers pretty colours like marble .

To make Bisket bread .

TAke a pound of sugar searced very fine , a pound of flour well dryed , twelve eggs , and but six whites , a handfull of caraway-seed , and a little salt ; beat all these together the space of an hour , then your oven being hot , put them into plates or tin things , butter them , and wipe them , a spoonfull into a plate is enough , so fet them into the oven , and make it as hot as to bake them for manchet .

To make Bisquite du Roy.

TAke a pound of fine searced sugar , a pound of fine flour , and six eggs , beat them very well , then put them all into a stone morter , and pound them for the space of an hour and a half , let it not stand still , for then it will be heavy , and when you have beaten it so long a time , put in half an ounce of anniseeds ; then butter over some pye plates , and drop the stuff on the plate as fast as two or three can with spoons , shape them round as near as you can , and set them into an oven as hot as for manchet , but the less they are coloured the better .

Bisquite du Roy otherwayes .

TAke to a pound of flour a pound of sugar , and twelve new laid eggs , beat them in a deep dish , then put to them two grains of musk dissolved , rose water , anniseed , and coriander seed , beat them the space of an hour with a woodden spatter ; then the oven being ready , have white tin moulds buttered , and fill them with this bisquite , strow double refined sugar on them , and bake them ; when they rise out of the moulds draw them , and put them on a great pasty plate , or pye plate , and dry them in a stove , or put them in a square lattin box and lay white papers betwixt every range or rank , have a padlock to it , and set it over a warm oven , so keep them , and thus for any kinde of bisket , makeroons , march-pane , sugar plates or pasties , set them in a temperate place where they may not give with every change of weather , and thus you may keep them very long .

To make Shell Bread .

TAke a quarter of a pound of rice flour , a quarter of a pound of fine flour , the yolks of four new laid eggs , and a little rose water , and a grain of musk ; make these into a perfect paste , then roul it very thin and bake it in great muscle shells , but first toste the shells in butter melted , when they be baked , boil them in melted sugar as you boil a simnell , then lay them on the bottom of a woodden sieve , and they will eat as crisp as a wafer .

To make Bean Bread .

TAke two pound of blanched almonds and slice them , take to them two pound of double refined sugar , finely beaten and searsed , five whites of eggs beaten to froth , a little musk steeped in rose water , and some anniseeds , mingle them altogether in a dish , and bake them on pewter plates buttered , then afterwards dry them and stove them .

To make Ginger Bread .

TAke a pound of jordan almonds , and a penny manchet grated and sifted and mingled amongst the almond paste very fine beaten , an ounce of slic't ginger , two thimble fulls of liquoras and anniseed in powder finely searced , beat all in a mortar together , with two or three spoonfulls of rose water , beat them to a perfect paste with half a pound of sugar , mould it and roul it thin , then print it and dry it in a stove , and gild it if you please .

Thus you may make ginger bread of sugar plate , putting sugar to it as abovesaid .

To make Ipocras .

TAke to a gallon of wine , three ounces of cinamon , two ounces of slic't ginger , a quarter of an ounce of cloves , an ounce of mace , twenty corns of pepper , an ounce of nutmegs , three pound of sugar , and two quarts of cream .

Otherwayes .

Take to a pottle of wine an ounce of cinamon , an ounce of ginger , an ounce of nutmegs , a quarter of an ounce of cloves , seven corns of pepper , a handfull of rosemary flowers , and two pound of sugar .

To make excellent Mead much commended .

TAke to every quart of honey a gallon of fair spring water , boil it well with nutmeg and ginger bruised a little , in the boiling scum it well , and being boild , set it a cooling in several vessels that it may stand thin , then the next day put it in the vessel and let it stand a week or two , then draw it in bottles .

If it be to drink in a short time you may work it as bear , but it will not keep long .

Or take to every gallon of water , a quart of honey , a quarter of an ounce of mace , as much ginger and cinamon , and half as much cloves , bruise them , and use them as abovesaid .

Otherwayes .

Take five quarts and a pint of water , warm it , and put to it a quart of honey , and to every gallon of liquor one lemon , and a quarter of an ounce of nutmegs ; it must boil till the scum rise black , and if you will have it quickly ready to drink , squeese into it a lemon when you tun it , and tun it cold .

To make Metheglin .

TAke all sorts of herbs that are good and wholesom , as balm , mint , rosemary , fennil , angelica , wilde time , hysop , burnet , agrimony , and such other field herbs , half a handful of each , boil and strain them , and let the liquor stand till the next day , being settled take two gallons and a half of honey , let it boil an hour , and in the boiling 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 a little as to beer , keeping back the thick settling that lyeth in the bottom of the vessel that 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 off all the barm clean , and put it up into a vessel , but you must not stop the vessel 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 peg 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 bag and put in good store of slic't ginger , some cloves and cinamon , boild or not .

Section 12.

To make all manner of Creams , Sack-Possets , Sillabubs , Blamangers , White-Pots , Fools , Wassels , &c.

To make Apple Cream .

TAke twelve pippins , pare , and slice , or quarter them , then put them in a skillet with some claret wine , and a race of ginger sliced thin , a little lemon peel cut small , and some sugar ; let all these stew together till they be soft , then take them off the fire and put them in a dish , and when they be cold take a quart of cream boild with a little nutmeg , and put in of the apple stuff to make it of what thickness you please , and so serve it up .

To make Codling Cream .

TAke twenty fair codlings being peeld and codled tender and green , put them in a clear silver dish , filled half full of rose-water , and half a pound of sugar , boil all this liquor together till half be consumed , and keep it stirring till it be ready , then fill up the dish with good thick and sweet cream , stir it till it be well mingled , and when it hath boild round about the dish , take it off , sweeten it with fine sugar , and serve it cold .

Otherwayes .

Codle forty fair codlings green and tender , then peel and core them , and beat them in a mortar , strain them with a quart of cream , and mix them well together in a dish with fine sugar , sack , musk , and rose water . Thus you may do with any fruit you please .

To boil Cream with Codlings .

BOil a quart of cream with mace , sugar , two yolks of eggs , two spoonfuls of rose-water , and a grain of ambergreece , put it into the cream , and set them over the fire till they be ready to boil , then set them to cool , stirring it till it be cold ; then take a quart of green codling stuff strained , put it into a silver dish , and mingle it with cream .

To make Quince Cream .

TAke and boil them in fair water , but first let the water boil , then put them in , and being tender boiled take them up and peel them , strain them and mingle it with fine sugar , then take some very good and sweet cream , mix all together , and make it of a fit thickness , or boil the cream with a stick of cinamon , and let it stand till it be cold before you put it to the quinces . Thus you may do wardens or pears .

To make Plumb Cream .

TAke any kinde of plumbs , apricocks , or the like , and put them in a dish with some sugar , white wine , sack , claret , or rose water , close them up with a piece of paste between two dishes ; being baked and cold , put to them cream boild with eggs , or without , or raw , and scrape on sugar , &c.

To make Gooseberry Cream .

COdle them green , and boil them up with sugar , being preserved put them into the cream strained or whole , scrape sugar on them , and so serve them cold in boild or raw cream . Thus you may do strawberries , raspas , or red currans , put in raw cream whole , or serve them with wine and sugar in a dish without cream .

To make Snow Cream .

TAke a quart of cream , six whites of eggs , a quartern of rose-water , a quarter of a pound of double refined sugar , beat them together in a deep bason or a boul-dish ; then have a fine silver dish with a penny manchet , the bottom and upper crust being taken away , and made fast with paste to the bottom of the dish , and a streight sprig of rosemary set in the middle of it ; then beat the cream and eggs together , and as it froatheth take it off with a spoon , and lay it on the bread and rosemary till you have filled the dish . You may beat amongst it some musk and ambergreece dissolved , and guild it if you please .

To make Snow Cream otherwayes .

Boil a quart of cream with a stick of cinamon , and thicken it with rice flour , the yolks of two or three eggs , a little rose-water , sugar , and salt , give it a walm , and put it in a dish , lay clouted cream on it and fill it up with whipt cream , or cream that cometh out of the top of a churm when the butter is come , dish out of a squirt or some other fine way , scrape on sugar , sprinkle it with rose-water , and stick some pine-apple-seeds on it .

Otherwayes .

Take three pints of cream , and the whites of seven eggs , strain them together with a little rose-water , and as much sugar as will sweeten it ; then take a stick of a foot long , and split it in four quarters , beat the cream with it , or else with a whisk , & when the snow riseth , put it in a cullender with a spoon , that the thin may run from it ; when you have snow enough , boil the rest with cinamon , ginger , and cloves , seethe it till it be thick , then strain it , and when it is cold , put it in a clean dish , and lay your snow upon it .

To make Snow Cream otherwayes with Almonds .

TAke a quart of good sweet cream , and a quarter of a pound of almond paste fine beaten with rose-water , and strained with half a pint of white wine , put some orange-peel to it , a slic't nutmeg , and three sprigs of rosemary , let it stand two or three hours in steep ; then put some double refined sugar to it , and strain it into a bason , beat it till it froath and bubble , and as the froath riseth , take it off with a spoon , and lay it in the dish you serve it up in .

To make a Jelly of Almond as white as Snow .

TAke a pound of almonds , steep them in cold water six hours , and blanch them into cold water , then make a decoction of half a pound of isingglass , with two quarts of white wine and the juyce of two lemons , boil it till half be wasted , then let it cool and strain it , mingle it with the almonds , and strain them with a pound of double refined sugar , and the juyce of two lemons , turn it into colours , red , white , or yellow , and put it into egg shells , or orange-peels , and serve them on a pie plate upon a dish .

To make Almond Cream .

TAke half a pound of almond paste beaten with rose-water , and strain it with a quart of cream , put it in a skillet with a stick of cinamon and boil it , stir it continually , and when it is boiled thick , put sugar to it , and serve it up cold .

To make Almond Cream otherwayes .

Take thick almond milk made with fair spring water , and boil it a little , then take it from the fire , and put to it a little salt and vinegar , cast it into a clean strainer , and hang it upon a pin over a dish , then being finely drained , take it down and put it in a dish , put to it some fine beaten sugar , and a little sack , muskedine , or white wine , dish it on a silver dish , and strow on red biskets .

Otherwayes .

Take a quart of cream , boil it over night , then in the morning have half a pound of almonds blanched and fine beaten , strain them with the cream , and put to it a quarter of a pound of double refined sugar , a little rose-water , a little fine ginger and cinamon finely searced , and mixed all together , dish it in a clean silver dish with fine carved sippets round about it .

To make an Almond Cheese .

TAke almonds being beaten as fine as marchpane paste , then make a sack posset with cream and sack , mingle the curd of the posset with almond paste , and set it on a chafing-dish of coals , put some double refined sugar to it , and some rose-water ; then fashion it on a pie-plate like a fresh cheese , put it in a dish , put a little cream to it , scrape sugar on it , and being cold serve it up .

To make an excellent Cream .

TAke a quart of cream , and set it a boiling with a large mace or two , whilest it is boiling cut some thin sippets and lay them in a fine clean dish ; then have seven or eight yolks of eggs strained with rose-water , put some sugar to them , then take the cream from the fire , put in the eggs and stir all together , then pour it on the slices of fine manchet , and being cold scrape on sugar , and so serve it .

To make Cream otherwayes .

Take a quart of cream , and boil it with four or five large maces , and a stick of whole cinamon ; when it hath boiled a little while , have seven or eight yolks of eggs dissolved with a little cream , take the cream from the fire and put in the eggs , stir them well into the boiled cream , and put it in a clean dish , take out the spices , and when it is cold stick it with those maces and cinamon . Thus you may do with the whites of the eggs with cream .

To make Cast Cream .

TAke a quart of cream , a pint of new milk , and the whites of six eggs , strain them together and boil it , in the boiling stir it continually till it be thick , then put to it some verjuyce , and put it into a strainer , hang it on a nail or pin to drain the whey from it , then strain it , put some sugar to it and rose-water ; dish it in a fair dish , and strow on some preserved pine-kernels , or candied pistaches . In this fashion you may do it of the yolks of eggs .

To make Clouted Cream .

TAke three gallons of new milk , and set it on the fire in a clean scowred brass pan or kettle till it boils , then make a hole in the middle of the milk , and take three pints of good cream and put into the hole as it boileth , boil it together half an hour , then divide it into four milk-pans , and let it cool two dayes if the weather be not too hot , then take it up with a slice or scummer , put it in a dish , and sprinkle it with rose water , lay one clod upon another , and scrape on sugar .

To make clouted Cream otherwayes extraordinary .

TAke four gallons of new milk from the Cow , set it over the fire in a clean scowred pan or kettle to scald ready to boil , strain it through a clean strainer and put it into several pans to cool , then take the cream some six hours after , and put it in the dish you mean to serve it in , season it with rose water , sugar , and musk , put some raw cream to it , and some snow cream on that .

To make clouted Cream otherwayes .

TAke a gallon of new milk from the Cow , two quarts of cream , and twelve spoonfulls of rose water , put these together in a large milk pan , and set it upon a fire of charcoal well kindled , ( you must be sure the fire be not too hot ) and let it stand a day and a night , then take it off and dish it with a slice or scummer , let no milk be in it , and being disht and cut in fine little pieces , scrape sugar on it .

To make a very good Cream .

WHen you churm butter , take out half a pint of cream just as it begins to turn to butter , ( that is when it is a little frothy ) then boil a quart of good thick and new cream , season it with sugar and a little rose water , when it is quite cold mingle it very well with that you take out of the churm , and so dish it .

To make a Sack Cream .

TAke a quart of cream and set it on the fire , when it is boiled drop in six or eight drops of sack , and stir it well to keep it from curding , then season it with sugar and strong water .

To make Cabidge Cream .

SEt six quarts of new milk on the fire , and when it boils , empty it into ten or twelve earthen pans or bouls as fast as you can without frothing , set them where they may come , and when they are little cold gather the cream that is on the top with your hand , rumpling it together , and lay it on a plate ; when you have laid three or four layings on one another , wet a feather in rose water and musk and stroak over it , then searce a little grated nutmeg , and fine sugar , ( and if you please , beat some musk and ambergreece in it ) and lay three or four layes more on as before ; thus do till you have off all the cream in the bouls , then put all the milk to boil again , and when it boils set it as you did before in bouls , and so use it in like manner , it will yield four or five times seething , which you must use as before that it may lie round and high like a cabidge ; or let one of the first bouls stand because the cream may be thick and most crumpled , take that up last to lay on uppermost , and when you serve it up searse or scrape sugar on it ; this must be made over night for dinner , or in the morning for supper .

To make Stone Cream .

TAke a quart of cream , two or three blades of large mace , two or three little sticks of cinamon , and six spoonfulls of rose water , season it sweet with sugar , and boil it till it taste well of the spice , then dish it , and stir it till it be as cold as milk from the Cow , then put in a little runnet and stir it together , let it stand and cool , and serve it to the table .

To make Whipt Cream .

TAke a whisk or a rod and beat it up thick in a boul or large bason , till it be as thick as the cream that comes of the top of a churm , then lay fine linnen clouts on saucers being wet , lay on the cream and let it rest two or three hours , then turn them into a fine silver dish , put raw cream to them and scrape on sugar .

To make Rice Cream .

TAke a quart of cream , two handfulls of rice flour , and a quarter of a pound of sugar , mingle the flour and sugar very well together and put it in the cream ; then beat the yolk of an egg with a little rose water , put it to the cream and stir them all together , set it over a quick fire , keeping it continually stirring till it be as thick as pap .

To make another rare Cream .

TAke a pound of almond paste fine beaten with rose water , mingle it with a quart of cream , six eggs , a little sack , half a pound of sugar , and some beaten nutmeg ; strain them and put them in a clean scowred skillet , and set it on a soft fire , stir it continually , and being well incorporated dish it , and serve it with juyce of orange , sugar , and stick it full of candied pistaches .

To make a white Leach of Cream .

TAke a quart of cream , twelve sponfulls of rose water , two grains of musk , two drops of oyl of mace , or two large maces , boil them with half a pound of sugar and half a pound of the whitest isingglass ; being first steeped and washed clean , then run it through your jelly bag into a dish ; when it is cold slice it into chequer work , and serve it on a plate . This is the best way to make leach .

To make other Leach with Almonds .

TAke two ounces of isingglass , lay it two hours in fair water , then boil it in clear spring water , and being well disgested set it to cool ; then have a pound of almonds beaten very fine with rose water , strain them with a pint of new milk , and put in some mace and slic't ginger , boil them till it taste well of the spices , then put into it the disgested isingglass , some sugar , and a little rose water , give it a walm over the fire , and run it through a strainer into dishes , and slice it into dishes .

To make a Cream in the Italian fashion to eat cold .

TAke twenty yolks of eggs , and two quarts of cream , strain it with a little salt , saffron , rose water , juyce of orange , a little white wine , and a pound of fine sugar ; then bake it in a deep dish with-some fine cinamon , and some candied pistaches stuck on it , and when it is baked , white muskedines .

Thus you may do with the whites of the eggs , and put in no spices .

To make Pyramidis Cream .

TAke a quart of water , and six ounces of harts-horn , put it into a bottle with gum-dragon , and gum arabick , of each as much as a walnut ; put them all into the bottle , which must be so big as will hold a pint more , for if it be full it will break , stop it very close with a cork , and tye a cloth over it , put the bottle in the beef pot , or boil it in a pot with water , let it boil three hours , then take as much cream as there is jelly , and half a pound of almonds well beaten with rose water , mingle the cream and the almonds together , strain it , then put the jelly when it is cold into a silver bason , and the cream to it , sweeten it as you please , and put in two or three grains of musk and ambergreece , set it over the fire , and stir it continually till it be seething hot , but let it not boil ; then put it in an old fashioned drinking glass , and let it stand till it be cold ; when you will use it , put the glass in some warm water and whelm it in a dish , then take pistaches boild in white wine and sugar , stick it all over , and serve it in with cream .

French Barley Cream .

TAke a porringer full of French perle barley , boil it in eight or nine several waters very tender , then put it in a quart of cream , with some large mace , and whole cinamon , boil it a little a quarter of an hour ; then have two pound of almonds blanched and beaten fine with rose water , put to them some sugar , and strain the almonds with some cold cream , then put all over the fire , and stir it till it be ready to boil , take it off the fire , still stirring it till it be half cold , then put to it two spoonfulls of sack or white wine , and a little salt , and serve it in a dish cold

To make Cheesecakes .

LEt your paste be very good , either puff-paste or cold butter paste , with sugar mixed with it ; then the whey being dryed very well from the cheese curds which must be made of new milk or better , beat them in a mortar or tray , with a quarter of a pound of butter to every pottle of curds , a good quantity of rose water , three grains of ambergreece or musk prepared the trumbs of a small manchet rubbed through a cullender , the yolks of ten eggs , a grated nutmeg , a little salt , and good store of sugar , mix all these well together with a little cream , but do not make them too soft ; instead of bread you may take almonds which are much better ; bake them in a quick oven , and let them not stand too long in lest they should be too dry .

To make Cheesecakes otherwayes .

MAke the crust of milk and butter boiled together , put into the flour and made up pretty stiff , to a pottle of fine flour , take half a pound of butter ; then take a fresh cheese made of morning milk , and a pint of cream , put it to the new milk , and set the cheese with some runnet , when it is come , put it in a cheese cloth and press it from the whay , stamp in the curds a grated fine small manchet , some cloves and mace , a pound and a half of well washed and picked currans , the yolks of eight eggs , some rose water salt , half a pound of refined white sugar , and a nutmeg or two ; work all these materials well together with a quarter of a pound of good sweet butter , and some cream , but make it not too soft , and make your cheesecakes according to these forms .

forms of cheesecakes

To make Cheesecakes otherwayes .

MAke the paste of a pottle of flour , half a pound of butter , as much ale barm as two egg shells will hold , and a little saffron made into fine pouder and put into the flour , melt the butter in milk , and make up the paste ; then take the curds of a gallon of new milk cheese , and a pint of cream , drain the whey very well from it , pound it in a mortar , then mix with it half a pound of sugar , a pound of well washed and picked currans , a grated nutmeg , some fine beaten cinamon , salt , rose water a little saffron made into fine pouder , and some eight yolks of eggs , work it up very stiff with some butter and a little cream .

Otherwayes .

Take six quarts of new milk , run it pretty cold , and when it is tender come , drain from it the whey , and hang it up in a strainer , press the whey from it , and beat it in a mortar till it be like butter , then strain it through a strainer , and mingle it with a pound of butter with your hand ; then beat a pound of almonds with rose water till they be as fine as the curds ; put to them the yolks of twenty eggs ; a quart of cream , two grated nutmegs , and a pound and a half of sugar , when the coffins are ready to be set into the oven , then mingle them together and let them bake half an hour ; the paste must be made of milk and butter warmed together , dry the coffins as you do for a custard , make the paste very stiff , and make them into works .

To make Cheesecakes without Milk .

TAke twelve eggs , take away six whites and beat them very well ; then take a quart of cream and boil it with mace , take it off the fire , put in the eggs and stir them well together , then set it on the fire again , and let it boil till it curds ; then set it off , and put to it a good quantity of sugar , some grated nutmeg , and beaten mace : then dissolve musk and ambergreece in rosewater , three or four spoonfuls of grated bread , with half a pound of almonds beat small , a little cream , and some currans ; then make the paste for them of flour , sugar , cream and butter , bake them in a milde oven ; a quarter of an hour will bake them . Make them according to this form .

form of cheesecake without milk

Cheesecakes otherwayes .

FOr the paste take a pottle of flour , half a pound of butter , and the white of an egg , work it well into the flour with the butter , then put a little cold water to it and work it up stiff ; then take a pottle of cream , half a pound of sugar , and a pound of currans boild before you put them in , a whole nutmeg grated , and a little pepper fine beaten , boil these gently , and stir it continually with twenty eggs well beaten amongst the cream , being boild and cold , fill the cheesecakes .

To make Cheesecakes otherwayes .

TAke eighteen eggs and beat them very well , beat some flour amongst them to make them pretty thick ; then have a pottle of cream and boil it , being boiled put in your eggs , flour , anst half a pound of butter , some cinamon , salt , boild currans , and sugar , set them over the fire and boil it pretty thick , being cold fill them and bake them , make the crust as beforesaid .

To make Cheesecakes in the Italian Fashion .

TAke four pound of good fat Holland cheese , and six pound of good fresh cheese-curd of a morning milk cheese , or better , beat them in a stone or wooden mortar , then put sugar to them , and two pound of well washed currans , twelve eggs , whites and all being first well beaten , a pound of sugar , some cream , half an ounce of cinamon , a quarter of an ounce of mace , and a little saffron , mix them well together , and fill your talmouse or cheesecakes pasty wayes in good cold butter paste ; sometimes use beaten almonds amongst it , and some pistaches whole ; being baked , ice them with yolks of eggs , rose-water , and sugar , cast on red and white biskets , and serve them up hot .

Cheesecakes in the Italian Fashion otherwayes .

TAke a pound of pistaches stamped with two pound of morning milk cheese curd fresh made , three ounces of elder-flowers , ten eggs , a pound of sugar , a pound of butter , and a pottle of flour , strain these in a course strainer , and put them in short or puff-paste .

To make Cheeesecakes otherwayes .

TAke a good morning milk cheese , or better , of some eight pound weight , stamp it in a mortar , and beat a pound of butter amongst it , and a pound of sugar , then mix with it beaten mace , two pound of cutrans well picked and washed , a penny manchet grated , or a pound of almonds blanched and beaten fine with rose-water , and some salt ; then boil some cream , and thicken it with six or eight yolks of eggs , mixed with the other things , work them well together , and fill the cheesecakes , make the curd not too soft , and make the paste of cold butter and water according to these forms .

forms of cheesecakes

To make a Triffel .

TAke a quart of the best and thickest cream , set it on the fire in clean skillet , and put to it whole mace , cinamon , and sugar , boil it well in the cream before you put in the sugar , then your cream being well boiled , pour it into a fine silver piece or dish , and take out the spices , let it cool till it be no more then blood warm , then put in a spoonful of good runnet , and set it well together , being cold scrape sugar on it , and trim the dish sides finely .

To make fresh Cheese and Cream .

TAke a pottle of milk as it comes from the cow , and a pint of cream , put to it a spoonful of runnet , and let it stand two hours , then stir it up and put it in a fine cloth , let the whey drain from it , and put the curd into a bowl-dish , or bason ; then put to it the yolk of an egg , a spoonful of rose-water , some salt , sugar , and a little nutmeg finely beaten , put it to the cheese in the cheese fat on a fine cloth , scrape on sugar , and serve it on a plate in a dish .

Thus you may make fresh cheese and cream in the French Fashion called Jonches , or rush cheese , being put in a mould of rushes tied at both ends , and being dished put cream to it .

To make a Posset .

TAke the yolks of twenty eggs , then have a pottle of good thick sweet cream , boil it with good store of whole cinamon , and stir it continually on a good fire , then strain the eggs with a little raw cream ; when the cream is well boiled and tasteth of the spice , take it off the fire , put in the eggs , and stir them well in the cream , being pretty thick , have some sack in a posset pot or deep silver bason , half a pound of double refined sugar , and some fine grated nutmeg , warm it in the bason and pour in the cream and eggs , the cinamon being taken out , pour it as high as you can hold the skillet , let it spatter in the bason to make it froth , it will make a most excellent posset ; then have loaf sugar finely beaten , and strow on it good store .

To the curd you may adde some fine grated manchet , some claret or white wine , or ale onely .

To make a Posset otherwayes .

TAke two quarts of new cream , a quarter of an ounce of whole cinamon , and two nutmegs quartered , boil it till it taste well of the spice , and keep it alwayes stirring or it will burn too , then take the yolks of fourteen or fifteen eggs beaten well together with a little cold cream , put them to the cream on the fire , and stir it till it begin to boil , then take it off and sweeten it with sugar , and stir on till it be pretty cool ; then take a pint and a quarter of sack , sweeten that also and set it on the fire till it be ready to boil , then put it in a fine clean scowred bason , or posset pot , and pour the cream into it , elevating your hand to make it froth , which is the grace of your posset ; if you put it through a tunnel or a cullender , it is held the more exquisite way .

To make Sack Posset otherwayes .

TAke two quarts of pure good cream , and a quarter of a pound of the best almonds stamped with some rose water or cream , strain them with the cream , and boil with it amber and musk ; then take a pint of sack into a bason , and set it on a chafing-dish till it be blood warm ; then take the yolks of twelve eggs with four whites , beat them very well together , and so put the eggs into the sack , make it good and hot , then stir all together in the bason , let the cream cool a little before you put it into the sack , and stir all together over the coals , till it be as thick as you would have it , then take some amber and musk , grinde it small with sugar , and strew it on the top of the posset , it will give it a most delicate and pleasant taste .

Sack Posset otherwayes .

TAke eight eggs , whites , and yolks , beat them well together , and strain them into a quart of cream , season them with nutmeg and sugar , and put to them a pint of sack , stir them all together , and put it into your bason , set it in the oven no hotter then for a custard , and let it stand two hours .

To make a Sack Posset without Milk or Cream .

TAke eighteen eggs whites and all , take out the cocktreads and beat them very well , then take a pint of sack and a quart of ale boil'd , scum it , and put into it three quarters of a pound of sugar , and half a nutmeg , let it boil a little together , then take it off the fire stirring the eggs still , put into them two or three ladlefulls of drink , then mingle all together , set it on the fire , and keep it stirring till you finde it thick , then serve it up .

Other Posset .

TAke a quart of cream , and a quarter of a nutmeg in it , set it on the fire and let it boil a little , as it is boiling take a pot or bason that you make the posset in ▪ and put in three spoonfulls of sack and some eight spoonfulls of ale , sweeten it with sugar , then set it over the coals to warm a little while , being warmed take it off and let it stand till it be almost cold , then put it into the pot or bason , stir it a little , and let it stand to simper over the fire an hour or more , the longer the better .

An excellent Sillabub .

FIll your Sillabub pot half full with sider , good store of sugar , and a little nutmeg , stir it well together , and put in as much thick cream by two or three spoonfulls at a time , as hard as you can , as though you milkt it in , then stir it together very softly once about , and let it stand two hours before you eat it , for the standing makes the curd .

To make a White Pot.

TAke a quart of good thick cream , boil it with three or four blades of large mace , and some whole cinamon , then take four whites of eggs , and beat them very well , when the cream boils up , put them in , and cake them off the fire keeping them stirring a little while , and put in so me sugar , then take five or six pippins , pare and slice them , then put in a pint of claret wine , some raisins of the sun , some sugar , beaten cinamon , and beaten ginger , boil the pippins to pap , then cut some sippets very thin and dry them before the fire ; when the apples and cream are boild and cold , take half the sippets and lay them in a dish , lay half the apples on them , then lay on the rest of the sippets and apples as you did before , then pour on the rest of the cream and bake it in the oven as a custard , and serve it with scraping sugar .

Bake these in paste , in dish , or pan , or make the paste as you would do for a custard , make it three inches high , and in the forms following .

forms of white pot

Otherwayes to make a White pot .

TAke a quart of sweet cream , boil it , and put to it two ounces of picked rice , some beaten mace , ginger , cinamon , and sugar , let these steep in it till it be cold , and strain into it eight yolks of eggs and but two whites ; then put in two ounces of clean washed and picked currans , and some salt , stir all well together , and bake it in paste , earthen pan , dish or deep bason ; being baked , trim it with some sugar , and comfits of orange , cinamon or white biskets .

To make a Wasseb .

TAke muskedine or ale , and set it on the fire to warm , then boil a quart of cream and two or three whole cloves , then have the yolks of three or four eggs dissolved with a little cream ; the cream being well boiled with the spices , put in the eggs and stir them well together , then have sops or sippets of fine manchet or french bread , put them in a bason , and pour in the warm wine , with some sugar and thick cream on that ; stick it with blanched almonds and cast on cinamon , ginger , and sugar , or wafers , sugar plate , or comfits .

To make a Norfolk Fool.

TAke a quart of good thick sweet cream , and set it a boiling in a clean scowred skillet , with some large mace and whole cinamon ; having boiled a walm or two , take the yolks of five or six eggs dissolved and put to it , being taken from the fire , then take out the cinamon and mace ; the cream being pretty thick , slice a fine manchet into thin slices , as much as will cover the bottom of the dish , pour on the cream on them , and more bread , some two or three times till the dish be full , then trim the dish side with fine carved sippets , and stick it with slic't dates , scrape on sugar , and cast on red and white biskets .

To make Pap.

TAke milk and flour , strain them , and set it over the fire till it boil , being boiled , take it off and let it cool ; then take the yolks of eggs , strain them , and put it in the milk with some salt , set it again on the embers , and stir it till it be thick , and stew leasurely , then put it in a clean scowred dish , and serve it for pottage , or in paste , adde to it sugar and rose water .

To make Blamanger .

TAke a capon being boild or roasted and mince it small , then have a pound of blanched almonds beaten to a paste , and beat the minced capon amongst it , with some rose water , mingle it with some cream , ten whites of eggs , and grated manchet , strain all the foresaid things with some salt , sugar , and a little musk , boil them in a pan or broad skillet clean scowred as thick as pap , in the boiling stir it continually , being boiled strain it again , and serve it in paste in these forms , or made dishes with paste royal .

forms of blancmange

To make your paste for these forms , take to a quart of flour , a quarter of a pound of butter , and the yolks of four eggs , boil your butter in fair water , and put the yolks of the eggs on one side of your dish , make up your paste quick , not too dry , and make it stiff .

Otherwayes .

Take to a quart of fine flour , a quarter of a pound of butter , a quarter of a pound of sugar , a little saffron , rose water , a little beaten cinamon , and the yolk of an egg or two , work up all cold together with a little almond milk .

Blamanger otherwayes .

TAke a boild or rost capon , and being cold take off the skin , mince it and beat it in a mortar , with some almond paste , then mix it with some capon broth , and crumbs of fine manchet , strained together with some rose-water , salt , and sugar ; boil it to a good thickness , then put it into paste of the former forms , of an inch high , or in dishes with paste royal , the paste being first baked .

In this manner you may make Blamanger of a pike .

Otherwayes .

Boil or roste a capon , mince it , and stamp it with almond paste , and strain it either with capon broth , cream , goats milk , or other milk , strain them with some rice flour , sugar , and rose water , boil it in a pan like pap , with a little musk , and stir it continually in the boiling , then put it in the forms of paste as aforesaid .

Sometimes use for change pine apple seeds and currans , other times put in dates , cinamon , saffron , figs , and raisins being minced together , put them in as it boils , with a little sack .

To make Blamanger otherwayes .

TAke half a pound of fine searsed rice flour , and put to it a quart of morning milk , strain them through a strainer into a broad skillet ; and set it on a sost fire , stir it with a broad stick , and when it is a little thick take it from the fire , then put in a quartern of rose water , set it to the fire again , and stir it well , in the stirring beat it with the stick from the one side of the pan to the other , and when it is as thick as pap , take it from the fire and put it in a fair platter , when it is cold lay three slices in a dish , and scrape on sugar .

Blamanger otherwayes .

TAke a capon or a pike and boil it in fair water very tender , then take the pulp of either of them and chap it small , then take a pound of blanched almonds beat to a paste , beat the pulp and the almonds together , and put to them a quart of cream , the whites of ten eggs , and the crumbs of a fine manchet , mingle all together , and strain them with some sugar and salt , put them in a clean broad stew pan , and set them over the fire , stir it and boil it thick ; being boiled put it into a platter till it be cold , strain it again with a little rose water , and serve it with sugar .

Otherwayes .

Blanch some almonds and beat them very fine to a paste with the boild pulp of a pike or capon , and crumbs of fine manchet , strain all together with sugar , and boil it to the thickness of an apple moise ; then let it cool , strain it again with a little rose water , and so serve it .

To make Blamanger in the Italian fashion .

BOil a capon in water and salt very tender , or all to mash , then beat almonds , and strain them with your capon broth , rice flour , sugar , and rose water : boil it like pap , and serve it in this form ; sometimes in place of broth use cream .

form of Italian blancmange

Section 13. Or , The first Section for Dressing of Fish .

Shewing the most wayes , and the most excellent , for Dressing of Carps , either Boiled , Stewed , Broiled , Rosted , or Baked , &c.

To boil a Carp in Corbolion .

TAke as much wine as water , and a good handfull of salt , when it boils , draw the carp and put it in the liquor , boil it with a continual quick fire , and being boiled , dish it up in a very clean dish with sippets round about it , and slic't lemon , make the sauce of sweet butter beaten up with slic't lemon and grared nutmeg , garnish the dish with beaten ginger .

To boil a Carp the best way to be eaten hot .

TAke a special male carp of eighteen inches , draw it , wash out the blood , and lay it in a tray , then put to it some wine vinegar and salt , put the milt to it , the gall being taken from it ; then have three quarts of white wine or claret , a quart of white wine vinegar , and five pints of fair water , or as much as will cover it ; put the wine , water , and vinegar , in a fair scowred pan or kettle , with a handfull of salt , a quarter of an ounce of large mace , half a quartern of whole cloves , three sliced nutmegs , six races of ginger pared and sliced , a quarter of an ounce of pepper , four or five great onions whole or sliced ; then make a faggot of sweet herbs , of the tops of streight sprigs of rosemary , seven or eight bay leaves , six tops of sweet marjoram , as much of the streight tops of time , winter-savory , and parsley ; being well bound up , put them into the kettle with the spices , and some orange and lemon peels ; make them boil a pace before you put in the carp , and boil it up quick with a strong fire ; being finely boild and crisp , dish it in a large clean scowred dish , lay on the herbs and spices on the carp , with slic't lemons and lemon peels , put some of the broth to it , and run it over with beaten butter , put fine carved sippets round about it , and garnish the dish with fine searsed manchet .

Or you may make sauce for it onely with butter beat up thick , with slices of lemon , some of the liquor , and an anchove or two , and garnish the dish with beaten ginger .

Or take three or four anchoves and dissolve them in some white wine , put them in a pipkin with some slic't horse-raddish , gross pepper , some of the carp liquor , and some stewed oyster liquor , or stewed oysters , large mace , and a whole onion or two ; the sauce being well stewed , dissolve the yolks of three or four eggs with some of the sauce , and give it a walm or two , pour it on the carp with some beaten butter , the stewed oysters and slic't lemon , barberries , or grapes .

Otherwayes .

Dissolve three or four anchoves , with a little grated bread and nutmeg , and give it a walm in some of the broth the carp was boiled in , beat it up thick with some butter , and a clove of garlick , and pour it on the carp .

Or make sauce with beaten butter , grape verjuyce , white wine , slic't lemon , juyee of oranges , juyee of sorrel , or white wine vinegar .

Or otherwayes , take white or claret wine , put it in a pipkin with some pared or sliced ginger , large mace , dates quartered , a pint of great oysters with the liquor , a little vinegar and salt , boil these a quarter of an hour , then mince a handfull of parsley and some sweet herbs , boil it as much longer till half be consumed , then beat up the sauce with half a pound of butter , and a slic't lemon , and pour it on the carp .

Sometimes for the foresaid carp use grapes , barberries , gooseberries , and horse-raddish , &c.

To make a Bisque of Carps .

TAke twelve handsome male carps , and one larger then the rest , take out all the milts , and flea the twelve small carps , cut off their heads , take out their tongues , and take the fish from the bones , then take twelve large oysters , and three or four yolks of hard eggs minced altogether , season it with cloves , mace , and salt , make thereof a stiff fearce , adde thereto the yolks of four or five eggs to binde , and fashion it into balls or rolls as you please , lay them into a deep dish or earthen pan , and put thereto twenty or thirty great oysters , two or three anchoves , the milts and tongues of the twelve carps , half a pound of fresh butter , the liquor of the oysters , the juyce of a lemon or two , a little white wine , some of the corbolion wherein the great carp is boild , and a whole onion , so set them a stewing on a soft fire , and make a soop therewith . For the great carp you must scald , draw him , and lay him for half an hour with the other carps heads in a deep pan , with as much white wine vinegar as will cover and serve to boil him and the other heads in , then put therein pepper , whole mace , a race of ginger slic't , nutmeg , salt , sweet herbs , an onion or two slic't , and a lemon ; when you have boiled the carps pour the liquor with the spices into the kettle wherein you boil him , when it boils put in the carp , and let it not boil too fast for breaking , after the carp hath boild a while put in the heads , and being boiled , take off the liquor and let the carps and the heads keep warm in the kettle till you go to dish them . When you dress the bisk take a large silver dish , set it on the fire , lay therein slices of French bread , and steep it with a ladle full of the corbolion , then take up the great carp and lay him in the midst of the dish , range the twelve heads about the carp , then lay the fearse of the carp , lay that into the oysters , milts , and tongues , and pour on the liquor wherein the fearse was boild , wring in the juyce of a lemon and two oranges , and serve it very hot to the table .

To make a Bisk with Carps and other several Fishes .

MAke the Corbolion for the Bisk of some jacks or small carps boild in half white wine and fair spring water , some cloves , salt , and mace , boil it down to a jelly , strain it , and keep it warm for to scald the bisk ; then take four carps , four tenches , four peaches , two pikes , two eels flayed and drawn ; the carps being scalded , drawn , and cut into quarters , the tenches scalded and left whole , also the pearches and the pikes , all finely scalded , cleansed , and cut into 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 coves , half an ounce of pepper , a quarter of an ounce of ginger pared and slic't , sweet herbs chopped small , as stripped time , savory , sweet marjoram , parsley , 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 , parboil 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 peeled , then take large mace , and a little of their own liquor , or a little wine vinegar or white wine .

Next , take twelve flounders being drawn and cleansed from the guts , fry them in clarified butter , with a hundred of large smelts ; being fryed stew them in a stew pan , with some claret wine , grated nutmeg , slic't orange , butter , and salt .

Then have a hundred of prawns , boiled , picked , and buttered , or fryed .

Next , bottoms of artichocks , boiled , blanched , and put in beaten butter , grated nutmeg , salt , white wine , skirrets , and sparagus in the soresaid sauce .

Then mince a pike and an eel , cleanse them , and season them with cloves , mace , pepper , salt , some sweet herbs minced , some pistaches , barberries , grapes , or gooseberries , some grated manchet , and yolks of raw eggs , mingle all the foresaid things together , and make it into balls , or force some cabbidge lettice , and bake the balls in an oven , being baked stick the balls with pine-apple seeds , and pistaches , as also the lettice .

Then all the foresaid things being made ready , have a large clean scowred dish , with large sops of French bread , lay the carps upon them , and between them some tench , pearch , pike , and eels , and the stewed oysters all over the other fish , then the fryed flounders and smelts over the oysters , then the balls and lettice stuck with pistaches , the artichocks , skirrets , sparagus , buttered prawns , yolks of hard eggs , large mace , fryed smelts , grapes , slic't lemon , oranges , red beets or poungarnets , broth it with the leer that was made for it , and run it over with beaten butter .

The best way to Stew a Carp .

DRess the carp and take out the milt , put it in a dish with the carp , and take out the gall , save the blood , and scotch the carp on the back with your knife ; if the carp be eighteen inches , take a quart of claret or white wine , four or five blades of large mace , ten cloves , two good races of ginger slic't , two slic't nutmegs , and a few sweet herbs , as the tops of sweet marjoram , time , savory , and parsley chopped very small , four great onions whole , three or four bay leaves , and some salt ; stew them all together in a stew pan or clean scowred kettle with the wine , when the pan boils put in the carp with a quarter of a pound of good sweet butter , boil it on a quick fire of charcoal , and being well stewed down , dish it in a clean large dish , pour on the sauce on it with the spices , lay on slic't lemon and lemon-peel , or barberries , grapes , or gooseberries , and run it over with beaten butter , garnish the dish with dryed manchet grated and searsed , and carved sippets laid round the dish .

In feasts the carp being scaled , garnish the body with stewed oysters , some fryed white batter , some in green made with the juyce of spinage ; sometimes in place of sippets use fritters of armes , sometimes horse-raddish , and rub the dish with a clove or two of garlick .

For more variety , in the order abovesaid , sometimes dissolve an anchove or two , with some of the broth it was stewed in and the yolks of two eggs dissolved with some verjuyce , wine , or juyce of orange ; sometimes adde some capers and hard eggs chopped , as also sweet herbs , &c.

To Stew a Carp in the French Fashion .

TAke a carp , split it down the back alive , and put it in boiling liquor , then take a good large dish or stew pan that will contain the carp ; put in as much claret wine as will cover it , and wash off the blood , take out the carp , and put into the wine in the dish three or four slic't onions , three or four blades of large mace , gross pepper , and salt ; when the stew pan boils put in the carp and cover it close , being well stewed down , dish it up in a clean scowred dish with fine carved sippets round about it , pour the liquor it was boiled in on it , with the spices , onions , slic't lemon , and lemon-peel , run it over with beaten butter , and garnish the dish with dryed grated bread .

Another most excellent way to Stew a Carp .

TAke a carp and scale it , being well cleansed and dryed with a clean cloath , then split it and fry it in clarified butter , being finely fryed put it in a deep dish with two or three spoonfuls of claret wine , grated nutmeg , a blade or two of large mace , salt , three or four slices of an orange and some sweet butter , set it on a chafing dish of coals , cover it close and stew it up quick , then turn it , and being very well stewed , dish it on fine carved sippets , run it over with the sauce it was stewed in , the spices , beaten butter , and the slices of a fresh orange , and garnish the dish with dry manchet grated and searsed .

In this way you may stew any good fish , as soles , lobsters , prawns , oysters , or cockles .

Otherwayes .

Take a carp and scale it , scrape off the slime with a knife , and wipe it clean with a dry cloath ; then draw it , and wash the blood out with some claret wine into the pipkin where you stew it , cut it into quarters , halves , or whole , and put it into a broad mouthed pipkin or earthen pan , put to it as much wine as water , a bundle of sweet herbs , some raisins of the sun , currans , large mace , cloves , whole cinamon , slic't ginger , salt , and some prunes boiled and strained , put in also some strained bread or flower , and stew them altogether ; being stewed , dish the carp in a clean scowred dish on fine carved sippets , pour the broth on the carp , and garnish it with the fruit , spices , some slic't lemon , barberries , or grapes , some orangado or preserved barberries , and scrape on sugar .

Otherwayes .

Do it as before , save onely no currans , but prunes strained , beaten pepper , and some saffron .

To Stew a Carp seven several wayes . 1. TAke a carp , scale it , and scrape off the slime , wipe it with a dry cloath , and give it a cut or two cross the back , then put it a boiling whole , parted down the back in halves , or in quarters , put it in a broad mouthed pipkin with some claret or white wine , some wine vinegar , and good fresh fish broath or some fair water , three or four blades of large mace , some slic't onions fryed , currans , and some good butter ; cover up the pipkin , and being finely stewed , put in some almond milk , and some sweet herbs finely minced , or some grated manchet , and being well stewed , serve it up on fine carved sippets , broth it , and garnish the fish with some barberries or grapes , and the dish with some stale manchet grated and searst , being first dryed . 2. For the foresaid broth , yolks of hard eggs strained with some steeped manchet , some of the broth it is stewed in , and a little saffron . 3. For variety of garnish , carrots in dice-work , some raisins , large mace , a few prunes , and marigold flowers boild in the foresaid broth . 4 Or leave out carrots and fruit . and put samphire and capers , and thicken it with French barley tender boiled . 5. Or no fruit , but keep the order aforesaid , onely adding sweet marjoram , stripped time , parsley , and savory , bruise them with the back of a ladle , and put them into the broth . 6. Otherwayes , stewed oysters to garnish the carp , and some boild bottoms of artichocks , put them to the stewed oysters or skirrets being boild , grapes , barberries , and the broth thickned with yolks of eggs strained with some sack , white wine , or caper liquor . 7. Boil it as before , without fruit , and adde to it capers , carrots in dice-work , mace , a faggot of sweet herbs , slic't onions chopped with parsley and boild in the broth , then have boild collyflowers , turnips , parsnips , sparagus , or chesnuts in place of carrots , and the leire strained with yolks of eggs and white wine .

To make French Herb Pottage for fasting dayes .

TAke half a handfull of lettice , as much of spinage , half as much of bugloss and burrage , two handfulls of sorrel , a little parsley , sage , a good handfull of purslan , half a pound of butter , some pepper and salt , and sometimes some cowcumbers .

Other Broth or Pottage of a Carp .

TAke a carp , scale it , and scrape off the slime , wash it , and wipe it with a clean cloath , then draw it , and put it in a broad mouthed pipkin that will contain it , put to it a pint of good white or claret wine , and as much good fresh fish broth as will cover it , or as much fair water , with the blood of the carp , four or five blades of large mace , a little beaten pepper , some slic't onions , a clove or two , some sweet herbs chopped , a handfull of capers , and some salt ; stew all together , the carp being well stewed , put in some almond paste , with some white wine , give it a walm or two with some stewed oyster liquor , and serve it on French bread in a fair scowred dish , pour on the liquor , and garnish it with dryed grated manchet .

To dress a Carp in Stoffado .

TAke a carp alive , scale it , and lard it with a good salt eel , steep it in claret or white wine , in an earthen pan , and put to it some wine vinegar , whole cloves , large mace , gross pepper , slic't ginger , and four or five cloves of garlick , then have an earthen pan that will contain it , or a large pipkin , put to it some sweet herbs , three or four sprigs of rosemary , as many of time and sweet marjoram , two or three bay leaves and parsley , put the liquor to it into the pan or pipkin wherein you will stew it , and paste on the cover , stew it in the oven , in an hour it will be baked , then serve it hot for dinner or supper , serve it on fine carved sippets of French bread , and the spices on it , with the herbs , slic't lemon , and lemon peel ; and run it over with beaten butter .

To Hash a Carp .

TAke a carp , scale , and scrape off the slime with your knife , wipe it with a dry cloath , bone it , and mince it with a fresh water eel being fleaed and boned ; season it with beaten cloves , mace , salt , pepper , and some sweet herbs , as time , parsley , and some sweet marjoram minced very small , stew it in a broad mouthed pipkin , with some claret wine , gooseberries , or grapes , and some blanched chesnuts ; being finely stewed , serve it on carved sippets 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 prawns .

Sometimes for variety , use pistaches , pine-apple seeds , or some blanched almonds stewed amongst the hash , or asparagus , or artichocks boild and cut as big as chesnuts , and garnish the dish with scraped horse-raddish , 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 .

To Marrinate a Carp to be eaten hot or cold .

TAke a carp , scale it , and scrape off the slime , wipe it clean with a dry cloath , and split it down the back , flour it , and fry it in sweet sallet oyl , or good clarified butter ; being fine and crisp fryed , lay it in a deep dish or earthen pan , then have some white or claret wine , or wine vinegar , put it in a broad mouthed pipkin with all manner of sweet herbs bound up in a bundle , as rosemary , time , sweet marjoram , parsley , winter savory , bay leaves , sorrel , and sage , as much of one as the other , put it into the pipkin with the wine , with some large mace , slic't ginger , gross pepper , slic't nutmeg , whole cloves , and salt , with as much wine and vinegar as will cover the fish , then boil the spices and wine with some salt a little while , pour it on the fish hot , and presently cover it close to keep in the spirits of the liquor , herbs and spices for an hours space ; then have slic't lemons , lemon-peels , orange and orange-peels , lay them over the fish in the pan , and cover it up close ; when you serve them hot lay on the spices and herbs all about it , with the slic't lemons , oranges , and their peels , and run it over with sweet sallet oyl , ( or none ) but some of the liquor it is soust in .

Or marrinate the carp or carps without sweet herbs for hot or cold , onely bay leaves , in all points else as is abovesaid ; thus you may marrinate soles , or any other fish , whether sea , or fresh water fish .

Or barrel it , pack it close , and it will keep as long as sturgeon , and as good .

To Broil or Toste a Carp divers wayes , either in sweet Butter or Sallet Oyl .

TAke a carp alive , draw it , and wash out the blood in the body with claret wine into a dish , put to it some wine vinegar and oyl , then scrape off the slime , and wipe it dry both outside and inside , lay it in the dish with the vinegar , wine , oyl , salt , and the streight sprigs of rosemary and parsley , let it steep there the space of an hour or two , then broil it on a clean scowred gridiron , ( or toste it before the fire ) broil it on a soft fire , and turn it often , being finely broiled , serve it on a clean scowred dish , with the oyl , wine , and vinegar , being stewed on the coals , put it to the fish , the rosemary and parsley round the dish , and some about the fish , or with beaten butter and vinegar , or butter and verjuyce , or juyce of oranges beaten with the butter , or juyce of lemons ; garnish the fish with slices of orange , lemon , and branches of rosemary ; boil the milt or spawn by it self , and lay it in the dish with the carp .

Or make sauce otherwayes with beaten butter , oyster liquor , the blood of the carp , grated nutmeg , juyce of orange , white wine or wine vinegar boild together , crumbs of bread , and the yolk of an egg boild up pretty thick , and run it over the fish .

To broil a Carp in Stoffado .

TAke a live carp , scale it , and scrape off the slime , wipe it clean with a dry cloath , and draw it , wash out the blood , and steep it in claret , white wine , wine vinegar , large mace , whole cloves , two or three cloves of garlick , some slic't ginger , gross pepper , and salt ; steep it in this composition in a dish or tray the space of two hours , then broil it on a clean scowred gridiron on a soft fire , and baste it with some sweet sallet oyl , sprigs of rosemary , time , parsley , sweet marjoram , and two or three bay leaves ; being finely broild , serve it with the sauce it was steeped in , boild up on the fire with a little oyster liquor , the spices on it , and herbs round about it on the dish , run it over with sauce , either with sweet sallet oyl , or good beaten butter , and broil the milt or spawn by it self .

To Roste a Carp .

TAke a live carp , draw and wash it , and take away the gall , and milt , or spawn ; then make a pudding with some grated manchet , some almond paste , cream , currans , grated nutmeg , raw yolks of eggs , sugar , caraway seed candied , or any peel , some lemon and salt , make a stiff pudding and put it through the gills into the belly of the carp , scale it not , nor fill it not too full ; then spit it , and roste it in the oven upon two or three sticks cross a brass dish , turn it , and let the gravy drop into the dish ; being finely rosted , make sauce with the gravy , butter , juyce of orange or lemon , some sugar , and cinamon , beat up the sauce thick with the butter , and dish the carp , put the sauce over it with slices of lemon .

Otherwayes .

Scale it , and lard it with salt eel , pepper , and nutmeg , then make a pudding of some minced eel , roach , or dace , some sweet herbs , grated bread , cloves , mace , nutmeg , pepper , salt , yolks of eggs , pistaches , chesnuts , and the milt of the carp parboild and cut into dice-work , as also some fresh eel , and mingle it amongst the pudding or fearce .

Sauces for Roste Carp . 1. GRavy and oyster liquor , beat it up thick with sweet butter , claret wine , nutmeg , slices of orange ; and some capers , and give it a walm or two . 2. Beaten butter , with slices of orange , and lemon , or the juyce of them onely . 3. Butter , claret wine , grated nutmeg , salt , slices of orange , a little wine vinegar , and the gravy . 4. A little white wine , gravy of the carp , an anchove or two dislolved in it , some grated nutmeg , and a little grated manchet , beat them up thick with some sweet butter , and the yolk of an egg or two , dish the carp , and pour it on it .

To make a Carp Pye a most excellent way .

TAke a carp , scale it and scrape off the slime , wipe it with a dry clean cloth , and split it down the back , then cut it in quarters or six pieces , three of each , and take out the milt or spawn , as also the gall ; season it with nutmeg , pepper , salt , and beaten ginger , lay some butter in the pye bottom , then the carp upon it , and upon the carp two or three bay leaves , four or five blades of large mace , four or five whole cloves , some blanched chesnuts , slices of orange , and some sweet butter , close it up and bake it , being baked , liquor it with beaten butter , the blood of the carp , and a little claret wine .

For variety , in place of chesnuts , use●pine-apple seeds , or bottoms of artichocks , gooseberries , grapes , or barberries . Sometimes great oysters bake with the carp , and a great onion or two , sometimes sweet herbs chopped , or sparagus boiled .

Or bake it in a dish as you do the pye .

To make paste for the pye , take two quarts and a pint of fine flour , four or five yolks of eggs , and half a pound of sweet butter , boil the butter till it be melted , and make the paste with it .

Paste for a Florentine of Carps made in a Dish or Patty-pan .

TAke a pottle of fine flour three quarters of a pound of butter , and six yolks of eggs , work up the butter , eggs , and flour , dry them , then put to it as much fair spring water cold as will make it up into paste .

To bake a Carp otherwayes to be eaten hot .

TAke a carp , scale it alive , and scrape off the slime , draw it , and take away the gall and guts , scotch it , and season it with nutmeg , pepper , and salt lightly , lay it into the pye , and put the milt into the belly , then lay on slic't dates in halves , large mace , orange , or slic't lemon , gooseberries , grapes , or barberries , raisins of the sun , and butter ; close it up and bake it , being almost baked liquor it with verjuyce , butter , sugar , claret or white wine , and ice it .

Sometimes make a pudding in the carps belly , make it of grated bread , pepper , nutmegs , yolks of eggs , sweet herbs , currans , sugar , gooseberries , grapes , or barberries , orangado , dates , capers , pistaches , raisins , and some minced fresh eel .

Or bake it in a dish or patty pan in cold butter paste .

To bake a Carp with Oysters .

SCale a carp , scrape off the slime , and bone it ; then cut it into large dice-work , as also the milt being parboild ; then have some great oysters parboild , mingle them with the bits of carp , and season them together with beaten pepper , salt , nutmeg , cloves , mace , grapes , gooseberries , or barberries , blanched chesnuts and pistaches , season them lightly , then put in the bottom of the pye a good big onion or two whole , fill the pye , and lay upon it some large mace and butter , close it up and bake it , being baked liquor it with white wine and sweet butter , or beaten butter onely .

To make minced Pyes of Carps and Eels .

TAke a carp being cleansed , bone it , and also a good fat fresh water eel , mince them together , and season them with pepper , nutmeg , cinamon , ginger , and salt , put to them some currans , caraway seed , minced orange-peel , and the yolks of six or seven hard eggs minced also , slic't dates , and sugar ; then lay some butter in the bottoms of the pyes , and fill them , close them up , bake them , and ice them .

To bake a Carp minced with an Eel in the French Fashion called Peti Paetes .

TAke a carp , scale it , and scrape off the slime , then roste it with a flayed eel , and being rosted draw them from the fire , and let them cool , then cut them into little pieces like great dice one half of them , and the other half minced small and seasoned with nutmeg , pepper , salt , gooseberries , barberries , or grapes , and some bottoms of artichocks boild and cut as the carp ; season all the foresaid materials and mingle all together , then put some butter in the bottom of the pye , lay on the meat and butter on the top , close it up and bake it , being baked liquor it with gravy , and the juyce of oranges , butter , and grated nutmeg .

Sometimes liquor it with verjuyce and yolks of eggs strained , sugar , and butter .

Or with currans , white wine and butter boild together , some sweet herbs chopped small , and saffron .

To bake a Carp according to these Forms to be eaten hot .

forms of carp

TAke a carp , scale it , and scrape off the slime , bone it , and cut it into dice-work ; the milt being parboild , cut it into the same form , then have some great oysters parboild and cut in the same form also ; put to it some grapes , gooseberries , or barberries , the bottoms of artichocks boild , the yolks of hard eggs in quarters , boild sparagus cut an inch long , and some pistaches , season all the foresaid things together , with pepper , nutmegs , and salt , fill the pyes , close them up , and bake them , being baked , liquor them with butter , white wine and some blood of the carp , boil them together , or beaten butter with juyce of oranges .

To bake a Carp with Eels to be eaten cold .

TAke four large carps , scale them and wipe off the slime clean , bone them and cut each side into two pieces of every carp , then have four large fresh water eels , fat ones , boned , flayed , and cut in as many pieces as the carps , season them with nutmeg , pepper , and salt ; then have a pye ready , either round or square , put butter in the bottom of it , then lay a lay of eel and a lay of carp upon that , and thus do till you have ended ; then lay on some large mace and whole cloves on the top , some sliced nutmeg , sliced ginger , and butter , close it up and bake it , being baked and cold , fill it up with clarified butter .

Otherwayes .

TAke eight carps , scale , and bone them , scrape and wash off the slime , wipe them dry , and mince them very fine , then have four good fresh water eels , flay and bone them , and cut them into lard as big as your finger , then have pepper , cloves , mace and ginger , severally beaten , and mingled with some salt , season the fish and also the eels cut into lard ; then make a pye according to this form , lay some butter in the bottom of the pye , then a lay of carp upon the butter , so fill it , close it up and bake it .

form of carp pie

Section 14. Or , The second Section of Fish .

Shewing the most Excellent Way of Dressing of Pikes .

To boil a Pike .

WAsh him very clean , then truss him either round whole , with his tail in his mouth , and his back scotched , or splatted and trust round like a hart , with his tail in his mouth , or in three pieces , and divide the middle piece into two pieces ; then boil it in water , salt , and vinegar , put it not in till the liquor boils , and let it boil very fast at first to make it crisp , but afterwards softly ; for the sauce put in a pipkin a pint of white wine , slic't ginger , mace , dates quartered , a pint of great oysters with the liquor , a little vinegar and salt , boil them a quarter of an hour , then mince a few sweet herbs and parsley , stew them till half the liquor be consumed ; then the pike being boiled dish it , and garnish the dish with grated dry manchet fine searsed , or ginger fine beaten , then beat up the sauce with half a pound of butter , mineed lemon , or orange , put it on the pike , and sippet it with cut of puff-paste or lozenges , some fried greens , and some yellow butter . Dish it according to these forms .

form of dished pike

To boil a Pike otherwayes .

TAke a male pike alive , splat him in halves , take out his milt and civet , and take away the gall , cut the sides into three pieces of a side , lay them in a large dish or tray , and put upon them half a pint of white wine vinegar , and half a handful of bay-salt beaten fine ; then have a clean scowred pan set over the fire with as much rhenish or white wine as will cover the pike , so set it on the fire with some salt , two slic't nutmegs , two races of ginger slic't , two good big onions slic't , five or six cloves of garlick , two or three tops of sweet marjoram , three or four streight sprigs of rosemary bound up in a bundle close , and the peel of half a lemon ; let these boil with a quick fire , then put in the pike with the vinegar and boil it up quick ; whilest the pike is boiling , take a quarter of a pound of anchoves , wash and bone them , then mince them and put them in a pipkin with a quarter of a pound of butter , and three or four spoonfuls of the liquor the pike was boiled in ; the pike being boiled , dish it , and lay the ginger , nutmegs , and hearbs upon it , run it over with the sauce , and cast dried searsed manchet on it .

This foresaid liquor is far better to boil another pike , by renewing the liquor with a little wine .

To boil a Pike and Eel together .

TAke a quart of white wine , a pint and a half of white wine vinegar , two quarts of water , almost a pint of salt , a handful of rosemary and time , let your liquor boil before you put in your fish , the herbs , a little large mace , and some twenty corns of whole pepper .

To boil a Pike otherwayes .

BOil it in water , salt , and wine vinegar , two parts water and one vinegar , being drawn , set on the liquor to boil , cleanse the civet and truss him round , scotch his back , and when the liquor boils put in the fish and boil it up quick ; then make sauce with some white wine vinegar , mace , whole pepper , a good handful of cockles broiled or boiled out of the shells and washed with vinegar , a faggot of sweet herbs , the liver stamped and put to it , and horse-radish scraped or slic't , boil all the foresaid together , dish the pike on sippets , and beat up the sauce with some good sweet butter and minced lemon , make the sauce pretty thick , and garnish it as you please .

Otherwayes .

Take as much white wine and water as will cover it , of each a like quantity , and a pint of vinegar , put to this liquor half an ounce of large mace , two lemon-peels , a quarter of an ounce of whole cloves , three slic't nutmegs , four races of ginger slic't , some six great onions slic't , a bundle of six or seven sprigs or tops of rosemary , as much of time , winter savory , and sweet marjoram bound up hard in a faggot ; put into the liquor also a good handful of salt , and when it boils put in the fish being cleansed and trussed , and boil it up quick .

Being boiled , make the sauce with some of the broth where the pike was boiled , and put it in a dish with two or three anchoves being cleansed and minced , a little white wine , some grated nutmeg , and some fine grated manchet , stew it on a chafing-dish , and beat it up thick with some sweet butter , and the yolk of an egg or two dissolved with some vinegar , give it a walm , and put to it three or four slices of lemon .

Then dish the pike , drain the liquor from it upon a chafing-dish of coals , pour on the sauce , and garnish the fish with slic't lemons , and the spices , herbs and boild onions , run it over with beaten butter , and lay on some barberries or grapes .

Sometimes for change you may put some horse radish scraped , or the juyce of it .

To Boil a Pike in white Broth.

CUt your pike in three pieces , then boil it in water , salt , and sweet herbs , put in the fish when the liquor boils ; then take the yolks of six eggs , beat them with a little sack , sugar , melted butter , and some of the pike broth ; then put it on some embers to keep warm , stir it sometimes lest it curdle ; then take up your pike , put the head and rail together in a clean dish , cleave the other piece in two , and take out the back bone , put the one piece on one side , and the other piece on the other side , but blanch all , pour the broth on it , and garnish the fish with sippets , strow on fine ginger or sugar , wipe the edge of the dish round , and serve it .

To boil a Pike in the French Fashion , a la Sauces d' lmaigne , or in the Germane Fashion .

TAke a pike , draw him , dress the revet , and cut him in three pieces , boil him in as much wine as water , and some lemon-peel , when the liquor boils put in the fish with a good handful of salt , and boil him up quick .

Then have a sauce made of beaten butter , water , the slices of two or three lemons , the yolks of two or three eggs , and some grated nutmeg ; the pike being boiled dish it on fine sippets , and stick it with some fried bread , run it over with the sauce , some barberries or lemon , and garnish the dish with some pared and slic't ginger , barberries , and lemon-peel .

To boil a Pike in the City Fashion .

TAke a live male pike , draw him and slit the rivet , wash him clean from the blood , and lay him in a dish or tray , then put some salt and vinegar to it , ( or no vinegar ) but onely salt ; then set on a kettle with some water and salt , and when it boils put in the pike , boil it softly , and being boiled take it off the fire , and put a little butter into the kettle to it , then make a sauce with beaten butter , the juyce of a lemon or two , grape verjuyce or wine vinegar , dish up the pike on fine carved sippets , and pour on the sauce , garnish the fish with scalded parsley , large mace , barberries , slic't lemon , and lemon-peel , and garnish the dish with the same .

To stew a Pike in the French Fashion .

TAke a pike , splat it down the back alive , and let the liquor boil before you put it in , then take a large deep dish or stewing-pan that will contain the pike , put as much claret wine as will cover it , and wash off the blood , take out the pike , and put to the wine in the dish three or four slic't onions , four blades of large mace , gross pepper , and salt ; when it boils put in the pike , cover it close , and being stewed down , dish it up in a clean scowred dish with carved sippets round about it , pour on the broth it was stewed in all over it , with the spices and onions , and put some slic't lemon over all , with some lemon-peel ; run it over with beaten butter , and garnish the dish with dry grated manchet . Thus you may also stew it with the scales on or off .

Sometimes for change use horse-radish .

To stew a Pike otherwayes in the City Fashion .

TAke a pike , splat it , and lay it in a dish , when the blood is clean washed out , put to it as much white wine as will cover it , and set it a stewing ; when it boils put in the fish , scum it , and put to it some large mace , whole cinamon , and some salt , being finely stewed dish it on sippets finely carved .

Then thick the broth with two or three egg yolks , some thick cream , sugar , and beaten butter , give it a walm and pour it on the pike , with some boild currans and boild prunes laid all over it , as also mace , cinamon , some knots of barberries , and slic't lemon , garnish the dish with the same garnish , and scrape on fine sugar .

In this way you may do Carp , Bream , Barbel , Chevin , Rochet , Gurnet , Conger , Tench , Pearch , Bace , or Mullet .

To hash a Pike .

SCale and bone it , then mince it with a good fresh eel being also boned and fleyed , put to it some sweet herbs fine stripped and minced small , beaten nutmeg , mace , ginger , pepper , and salt ; stew it in a dish with a little white wine and sweet butter , being well stewed , serve it on fine carved sippets & lay on some great stewed oysters , some fried in batter , some green with juice of spinage , other yellow with saffron ; garnish the dish with them , and run it over with beaten butter .

To souce a Pike .

DRaw and wash it clean from the blood and slime , then boil it in fair water and falt , when the liquor boils put it to it , and boil it leasurely simpering , season it pretty savoury of the salt , boil it not too much , nor in more water then will but just cover it .

If you intend to keep it long , put as much white wine as water , of both as much as will cover the fish , some wine vinegar , slic't ginger , large mace , cloves , and some salt ; when it boils put in the fish , spices , and some lemon-peel , boil it up quick , but not too much , then take it up into a tray , and boil down the liquor to a jelly , lay on some slic't lemon on it , pour on the liquor , and cover it up close ; when you serve it in jelly , dish and melt some of the jelly , and run it all over , garnish it with bunches of barberries and slic't lemon .

Or being soust and not jellyed , serve it with fennil and parsley .

When you serve it , you may lay round the dish divers small fishes , as Tench , Pearch , Gurnet , Chevin , Roach , Smelts , &c. and run them over with jelly .

To souce and jelly Pike , Eel , Tench , Salmon , Conger , &c.

SCale the foresaid fishes , being scaled , cleansed , and boned , then season them with nutmeg and salt , or no spice at all , roul them up and binde them like brawn , being first rouled in a clean white cloth close bound up round it , boil them in water , white wine , and salt , but first let the pan or vessel boil , put it in and scum it , then put in some large mace and slic't ginger . If you will onely souce them , boil them not down so much ; to jelly them , put to them some isingglass , and serve them in collers whole standing in the jelly .

Otherwayes to souce and jelly the foresaid Fishes .

MAke jelly of three tenches , three perches , and two carps , scale them , wash out the blood , and soak them in fair water three or four hours , leave no fat on them , then put them into a large pipkin with as much fair spring water as will cover them , or as many pints as pounds of fish , put to it some isingglass , and boil it close covered till two parts and a half be wasted , then take it off and strain it , let it cool , and being cold take off the fat on the top , pare the bottom , and put the jelly into three pipkins , put three quarts of white wine to them , and a pound and a half of double refined sugar into each pipkin ; then to make one red put a quarter of an ounce of whole cinamon , two races of ginger , two nutmegs , two or three cloves , and a little piece of turnsole dried , the dust rubbed out and steeped in some claret wine , put some of the wine into the jelly .

To make another yellow , put a little saffron water , nutmeg , as much cinamon as to the red jelly , and a race of ginger sliced .

To the white put three blades of large mace , a race of ginger slic't , then set the jelly on the fire till it be melted , then have fifteen whites of eggs beaten , and four pound and a half of refined sugar , beat it amongst the eggs , being first beaten to fine powder , then divide the sugar and eggs equally into the three foresaid pipkins , stir it amongst the sugar very well , set them on the fire to stew , but not to boil up till you are ready to run it ; let each pipkin cool a little before you run it , put a rosemary branch in each bag , and wet the top of your bags , wring them before you run them , and being run , put some into orange rinds , some into scollop shells , or lemon rindes in halves , some into egg shells or muskle shells , or in moulds for Jellies . Or you may make four colours , and mix some of the jelly with almond milk .

You may dish the foresaid jellies on a pie-plate on a great dish in four quarters , and in the middle a lemon finely carved or cut into branches , hung with jellies , and orange-peels , and almond jellies round about ; then lay on a quarter of the white jelly on one quarter of the plate , another of red , and another of amber jelly , the other whiter on another quarter , and about the out-side of the plate , of all the colours one by another in the rindes of oranges and lemons , and for the quarters , four scollop shells of four several colours , and dish it as the former .

Pike Jelly otherwayes .

TAke a good large pike , draw it , wash out the blood , and cut it in pieces , then boil it in a gallon or six quarts of fair spring water , with half a pound of isingglass close covered , being first clean scummed , boil it on a soft fire till half be wasted , then strain the stock or broth into a clean bason or earthen pan , and being cold pare the bottom and top from the fat and dregs , put it in a pipkin and set it over the fire , melt it , and put to it the juyce of eight or nine lemons , a quart of white wine , a race of ginger pared and slic't , three or four blades of large mace , as much whole cinamon , and a grain of musk and ambergreece tied up in a fine clean clout ; then beat fifteen whites of eggs . and put to them in a bason four pound of double refined sugar first beaten to fine powder , stir it with the eggs with a rouling-pin , and then put it amongst the jelly in the pipkin , stir them well together , and set it a stewing on a soft charcoal fire , let it stew there , but not boil up but one walm at last , let it stew an hour , then take it off and let it cool a little , run it through your jelly bag , put a sprig of rosemary in the bottom of the bag , and being run cast it into moulds . Amongst some of it put some almond milk , or make it in other colours as aforesaid .

To make white Jelly of two Pikes .

TAke two good handsome pikes , scale and draw them and wash them clean from the blood , then put to them six quarts of good white wine , and an ounce of isingglass , boil them in a good large pipkin to a jelly , being clean scummed , then strain it and blow off the fat .

Then take a quart of sweet cream , a quart of the jelly , a pound and half of double refined sugar fine beaten , and a quarter of a pint of rose-water , put all together in a clean bason , and give them a walm on the fire , with half an ounce of fine searsed ginger , then set it a cooling , dish it into dice-work , or cast it into moulds , and some other coloured jellies . Or in place of cream put in almond milk .

To roast a Pike .

TAke a pike , scour off the slime , and take out the entrails , lard the back with pickled herrings , ( you must have a sharp bodkin to make the holes to lard it ) the take some great oysters and claret wine , season the oysters with pepper and nutmeg , stuff the belly with the oysters , and intermix the stuffing with rosemary , time , winter savory , sweet marjoram , a little onion and garlick , sow these in the belly of the pike ; then prepare two sticks about the breadth of a lath , these two sticks and the spit must be as broad as the pike being tied on the spit , tye the pike on , winding packthred about it , tye also along the side of the pike which is not defended by the spit and the laths , rosemary and bayes , baste the pike with butter and claret wine with some anchoves dissolved in it ; when the pike is wasted or roasted , take it off , rip up the belly and take out the whole herbs quite away , boil up the gravy , dish the pike , put the wine to it , and some beaten butter .

To fry Pikes .

DRaw them , wash off the slime , and the blood clean , wipe them dry with a clean cloth , flour them , and fry them in clarified butter , being fried crisp and stiff , make sauce with beaten butter , slic't lemon , nutmeg , and salt beaten up thick with a little fried parssey .

Or with beaten butter , nutmeg , a little claret , salt , and slic't orange .

Otherwayes , oyster liquor , a little claret , beaten butter , slic't orange , and nutmeg , rub the dish with a clove of garlick , give the sauce a walm , and garnish the fish with slic't lemon , or orange , and barberries . Small pikes are best to fry .

To fry a Pike otherwayes .

THe pike being scaled and splatted , hack the white or inside with a knife and it will be ribbed , then fry it brown and crisp in clarified butter , being fried take it up , dram all the butter from it , and wipe the pan clean ; then put it again into the pan with claret , slic't ginger , nutmeg , an anchove , salt , and saffron beat , fry it till half be consumed , then put in a piece of butter , shake it well together with a minced lemon or slic't orange , and dish it , garnish it with lemon , and rub the dish with a clove of garlick .

To broil a Pike .

TAke a pike , draw it and scale it , broil it whole , splat it , or scotch it with your knife , wash out the blood clean , and lay it on a clean cloth , salt it and heat the gridiron very hot , broil it on a soft fire , baste it with butter , and turn it often ; being finely broiled , serve it in a dish with beaten butter , and wine vinegar , or juyce of lemons or oranges , and garnish the fish with slices of oranges or lemons , and bunches of rosemary .

Otherwayes .

Take a pike as abovesaid , being drawn wash it clean , dry it and put it in a dish with some good sallet oyl , wine vinegar , and salt , there let it steep the space of half an hour , then broil it on a soft fire , turn it and baste it often with some fine streight sprigs of rosemary , parsley , and time , baste it out of the dish where the oyl and vinegar is ; then the pike being finely broiled , dish it in a clean dish , put the same basting to it being warmed on the coals , lay the herbs round the dish , with some orange or lemon slices .

To bake Pikes .

BAke your pikes as you do carp , as you may see in the foregoing Section , onely remember that small pikes are best to bake .

Section 15. Or , The third Section for Dressing of Fish .

The most excellent wayes of Dressing Salmon , Bace , or Mullet .

To calver Salmon to eat hot or cold .

CHine it , and cut each side into two or three pieces according to the bigness , wipe it clean from the blood , and not wash it ; then have as much wine and water as you imagine will cover it , make the liquor boil and put in a good handful of salt ; when the liquor boils put in the salmon , and boil it up quick with a quart of white wine vinegar , keep up the fire stiff to the last , and being throughly boild , which will be in the space of half an hour or less , then take it off the fire and let it cool , take it up into broad bottomed earthen pans , and being quite cold , which will be in a day , a night , or twelve hours , then put in the liquor to it , and so keep it .

Some will boil in the liquor some rosemary bound up in a bundle hard , two or three cloves , two races of slic't ginger , three or four blades of large mace , and a lemon-peel . Others will boil it in beer onely .

Or you may serve it being hot , and dish it on sippets in a clean scowred dish ; dish it round the dish or in pieces , and garnish it with slic't ginger , large mace , a clove or two , gooseberries , grapes , barberries , slic't lemon , fryed parsley , ellicksanders , sage , or spinage fryed .

To make sauce for the foresaid salmon ; beat some butter up thick with a little fair water , put two or three yolks of eggs dissolved into it with a little of the liquor , grated nutmeg , and some slic't lemon , pour it on the salmon , and garnish the dish with fine searsed manchet , barberries , slic't lemon , some spices , and fryed greens as aforesaid .

To Stew a small Salmon , Salmon Peal , or Trout .

TAke a Salmon , draw it , scotch the back , and boil it whole in a stew pan with white wine , ( or in pieces ) put to it also some whole cloves , large mace , slic't ginger , a bay leaf or two , a bundle of sweet herbs well and hard bound up , some whole pepper , salt , some butter and vinegar , and an orange in halves ; stew all together , and being well stewed , dish them in a clean scowred dish with carved sippets , lay on the spices and slic't lemon , and run it over with beaten butter , and some of the gravy it was stewed in ; garnish the dish with some fine searsed manchet , or searsed ginger .

Otherwayes , a most excellent way to stew Salmon .

TAke a rand or jole of salmon , fry it whole raw , and being fryed stew it in a dish on a chafing-dish of coals , with some claret wine , large mace , slic't nutmeg , salt , wine vinegar , slic't orange , and some sweet butter ; being stewed and the sauce thick , dish it on sippets , lay the spices on it and some slices of oranges , garnish the dish with some stale manchet finely searsed and strewed over all .

To Pickle Salmon to keep all the year .

TAke a Salmon , cut it in six round pieces , then boil it in white wine , vinegar , and a little water , three parts wine and vinegar , and one of water ; let the liquor boil before you put in the salmon , and boil it a quarter of an hour , then take it out of the liquor , drain it very well , then take rosemary sprigs , bay leaves , cloves , mace , and gross pepper , a good quantity of each , boil them in two quarts of white wine , and two quarts of white wine vinegar , boil it well , then take the salmon being quite cold , and rub it well with pepper and salt , pack it in a vessel that will but just contain it , lay a layer of salmon and a layer of spice that is boild in the liquor ; but let the liquor and spice be very cold before you put it to it : the salmon being close packed put in the liquor , and once in half a year , or as it grows dry , put some white wine or sack to it , it will keep above a year ; put some lemon-peel into the piekle , let the salmon be new taken if possible .

An excellent way to Dress Salmon , or other Fish .

TAke a piece of fresh Salmon , wash it clean in a little wine vinegar , and let it lie a little in it , in a broad pipkin with a cover , put to it six spoonfuls of water , four of vinegar , as much of white wine , some salt , a bundle of sweet herbs , a few whole cloves , a little large mace , and a little stick of cinamon , close up the pipkin with paste , and set it in a kettle of seething water , there let it stew three hours ; thus you may do carps , trouts , or eels , and alter the taste at your pleasure .

To hash Salmon .

TAke salmon and set it in warm water , take off the skin , and mince a jole , rand , or tail with some fresh eel ; being finely minced season it with beaten cloves , mace , salt , pepper , and some sweet herbs ; stew it in a broad mouthed pipkin with some claret wine , gooseberries , barberries , or grapes , and some blanched chesnuts ; being finely stewed serve it on sippets about it , and run it over with beaten butter , garnish the dish with stale grated manchet searsed , some fryed oysters in batter , cockles , or prawns ; sometimes for variety use pistaches , asparagus boild and cut an inch long , or boild artichocks and cut as big as a chesnut , some stewed oysters , or oyster liquor , and some horse raddish scraped or some of the juyce , and rub the bottom of the dish wherein you serve it with a clove of garlick .

To dress Salmon in Stoffado .

TAke a whole rand or jole , scale it , and put it in an earthen stew pan , put to it some claret or white wine , some wine vinegar , a few whole cloves , large mace , gross pepper , a little slic't ginger , salt , and four or five cloves of garlick ; then have three or four streight sprigs of rosemary , as much of time and sweet marjoram , two or three bay leaves and parsley bound up into a bundle hard , and a quarter of a pound of good sweet butter , close up the earthen pot with course paste , bake it in an oven , and serve it on sippets of French bread , with some of the liquor and spices on it , run it over with beaten butter and barberries , lay some of the herbs on it , slic't lemon and lemon-peel .

To marrinate Salmon to be eaten hot or cold .

TAke a Salmon , cut it into joles and rands , and fry them in good sweet sallet oyl or clarified butter , then set them by in a charger , and have some white or claret wine , and wine vinegar as much as will cover it ; put the wine and vinegar into a pipkin with all manner of sweet herbs bound up in a bundle , as rosemary , time , sweet marjoram , parsley , winter savory , bay leaves , sorrel , and sage , as much of one as the other , large mace , slic't ginger , gross pepper , slic't nutmeg , whole cloves , and salt ; being well boild together pour it on the fish , spices and all , being cold , then lay on slic't lemons and lemon-peel , and cover it up close : so keep it for present spending , and serve it hot or cold with the same liquor it is soust in , with the spices , herbs , and lemons on it .

If to keep long , pack it up in a vessel that will but just hold it , put to it no lemons nor herbs , onely bay leaves : if it be well packed it will keep as long as sturgeon , but then it must not be splatted , but cut round wayes through chine and all .

To boil Salmon in stewed Broth.

TAke a jole , chine , or rand , put it in a stew pan or large pipkin with as much claret wine and water as will cover it , some raisins of the sun , prunes , currans , large mace , cloves , whole cinamon , slic't ginger , and salt , set it a stewing over a soft fire , and when it boils put in some thickening of strained bread , or flour , strained with some prunes , being finely stewed dish it up on sippets in a clean scowred dish , put a little sugar in the broth , the fruit on it , and some slic't lemon .

To fry Salmon .

TAke a jole , rand , or chine , or cut it round through chine and all half an inch thick , or in square pieces , fry it in clarified butter ; being stiff and crisp fryed make sauce with two or three spoonfuls of claret wine , some sweet butter , grated nutmeg , some slices of orange , wine vinegar , and some oyster liquor ; stew them altogether , and dish the salmon , pour on the sauce , and lay on some fresh slices of oranges and fryed parsley , ellicksanders , sage leaves fryed in batter , pippins sliced and fryed , or clary fryed in batter , or yolks of eggs , and quarters of oranges and lemons round the dish sides , with some fryed greens in halves or quarters .

To roste a Salmon according to this Form .

form of roasted salmon

TAke a salmon , draw it at the gills and put in some sweet herbs in his belly whole ; the salmon being scaled and the slime wiped off , lard it with pickled herrings , or a fat salt eel , fill his belly with some great oysters stewed , and some nutmeg ; let the herbs be time , rosemary , winter savory , sweet marjoram , a little onion , and garlick , put them in the belly of the salmon , baste it with butter and set it in an oven in a latten dripping pan , lay it on sticks and baste it with butter , draw it , turn it , and put some claret wine in the pan under it , let the gravy drip into it , baste it out of the pan with rosemary and bayes , and put some anchoves into the wine also , with some pepper and nutmeg ; then take the gravy and clear off the sat , boil it up , and beat it thick with butter ; then put the fish in a large dish , pour the sauce on it , and rip up his belly , take out some of the oysters and put them in the sauce , and take away the herbs .

Otherwayes .

Take a rand or jole , cut it into four pieces , and season it with a little nutmeg and salt , stick a few cloves , and put it on a small spit , put between it some bay leaves , and stick it with little sprigs of rosemary , roste it and baste it with butter , save the gravy , with some wine vinegar , sweet butter , and some slices of orange ; the meat being rosted , dish it , and pour on the sauce .

To broil or toste Salmon .

TAke a whole salmon , a jole , rand , chine , or slices cut round it the thickness of an inch , steep these in wine vinegar , good sweet sallet oyl and salt , broil them on a soft fire , and baste them with the same sauce they were steeped in , with some streight sprigs of rosemary , sweet marjoram , time , and parsley ; the fish being broild , boil up ths gravy and oyster liquor , dish up the fish , pour on the sauce , and lay the herbs about it .

To broil or roste Salmon in Stoffado .

TAke a jole , rand , or chine , and steep it in claret wine , wine vinegar , white wine , large mace , whole cloves , two or three cloves of garlick , slic't ginger , gross pepper , and salt ; being steeped about two hours , broil it on a soft fire , and baste it with butter , or very good sallet oyl , sprigs of rosemary , time , parsley , sweet marjoram , and some two or three bay leaves ; being broiled , serve it with the sauce it was steeped in , with a little oyster liquor put to it , dish the fish , warm the sance it was stewed in , and pour it on the fish either in butter or oyl , lay the spices and herbs about it : and in this way you may roste it , cut the jole , rand in six pieces if it be large , and spit it with bayes and rosemary between , and save the gravy for sauce .

Sauces for roast or broild Salmon .

TAke the gravy of the salmon , or oyster liquor , beat it up thick with beaten butter , claret wine , nutmeg , and some slices of orange .

Otherwayes , with gravy of the salmon , butter , juyce of orange or lemon , sugar , and cinamon , beat up the sauce with the butter pretty thick , dish up the salmon , pour on the sauce , and lay on it slices of lemon .

Or beaten butter , with slices of orange or lemon , or the juyce of them , or grape verjuyce and nutmeg .

Otherwayes , the gravy of the salmon , two or three anchoves dissolved in it , grated nutmeg , and grated bread beat up thick with butter , the yolk of an egg , and slices of oranges , or the juyce of it .

To bake Salmon .

form of baked salmon

TAke a salmon being new , scale it , draw it , and wipe it dry , scrape out the blood from the back-bone , scotch it on the back and side , then season it with pepper , nutmeg , and salt ; the pie being made put butter in the bottom of it , a few whole cloves , and some of the seasoning , lay on the salmon , and put some whole cloves on it , some slic't nutmeg and butter , close it up and baste it over with eggs , or saffron water , being baked fill it up with clarified butter .

Or you may fley the salmon , and season it as aforesaid with the same spices , and not scotch it , but lay on the skin again , and lard it with eel .

For the paste onely boiling liquor , with three gallons of fine or course flour made up very stiff .

To make Minced Pies of Salmon .

MInce a rand of fresh salmon very small , with a good fresh water eel being fleyed and boned ; then mince some violet leaves , sorrel , strawberry leaves , parsley , sage , savory , marjoram , and time , mingle all together with the meat , currans , cinamon , nutmeg , pepper , salt , sugar , carawayes , rose-water , white wine , and some minced orangado , put some butter in the bottom of the pies , fill them , and being baked ice them , and scrape on sugar . Make them according to these forms .

forms of minced pies of salmon

To make Chewets of Salmon .

MInce a rand of salmon with a good fresh water cel , being boned , fleyed , and seasoned with pepper , salt , nutmeg , cinamon , beaten ginger , caraway-seed , rose-water , butter , verjuyce , sugar , and orange-peel minced , mingle all together with some slic't dates , and currans , put butter in the bottom , fill the pies , close them up , bake them and ice them .

To make a Lumber Pie of Salmon .

MInce a rand , jole , or tail with a good fat fresh eel seasoned in all points as beforesaid , put some five or six yolks of eggs to it with one or two whites , make it into balls or rouls , with some hard eggs in quarters , put some butter in the pie , lay on the rouls , and on them large mace , dates in halves , slic't lemon , grapes , or barberries , and butter , close it up , bake it , and ice it ; being baked , cut up the cover , fry some sage leaves in batter , in clarified butter , and stick them in the rouls , cut the cover and lay it on the plate about the pie , or mingle it with an eel cut into dice-work , liquor it with verjuyce , sugar , and butter .

To boil Bace , Mullet , Gurnet , Rochet , Wivers , &c.

TAke a mullet , draw it , wash it , and boil it in fair water and salt with the scales on , either splatted or whole , but first let the liquor boil , being finely boiled , dish it upon a clean scowred dish , put carved sippets round about it , and lay the white side uppermost , garnish it with slict't lemon , large mace , lemon peels , and barberries ; then make a lear or sauce with beaten butter , a little water , slices of lemon , juyce of grapes or orange , strained with the yolks of two or three eggs .

To souce Mullets or Bace .

DRaw them and boil them with the scales , but first wash them clean , and lay them in a dish with some salt cast upon them , some slic't ginger and large mace , put some wine vinegar to them , and two or three cloves ; then set on the fire a kettle with as much wine as water , when the pan boils put in the fish and some salt , boil it with a soft fire , and being finely boiled and whole , take them up with a false bottom and two wires all together . If you will jelly them , boil down the liquor to a jelly with a piece of isingglass ; being boild to a jelly , pour it on the fish , spices , and all into an earthen flat bottomed pan , cover it up close , and when you dish the fish , serve it with some of the jelly on it ; garnish the dish with slic't ginger and mace , and serve with it in saucers wine vinegar , minced sennil , and slic't ginger ; garnish the dish with green fennil and flowers , and parsley on the fish .

To marinate Mullets or Bace .

SCale the mullets , draw them , and scrape off the slime , wash and dry them with a clean cloth , flour them & fry them in the best fallet oyl you can get , fry them in a frying pan or in a preserving pan , but first before you put in the fish to fry make the oyl very hot , fry them not too much , but crisp and stiff ; being clear , white , and fine fried , lay them by in an earthen pan or charger till they be all fried , lay them in a large flat bottomed pan that they may lye by one another , and upon one another at length , and pack them close ; then make pickle for them with as much wine vinegar as will cover them the breadth of a finger , boil it in a pipkin with salt , bay leaves , sprigs or tops of rosemary , sweet marjoram , time , savory , and parsley , a quarter of a handful of each , and whole pepper ; give these things a walm or two on the fire , pour it on the fish , and cover it close hot ; then slice three or four lemons being pared , save the peels , and put them to the fish , strow the slices of lemon over the fish with the peels , and keep them close covered for your use . If this fish were barreld up , it would keep as long as sturgeon , put half wine vinegar , and half white wine , the liquor not boiled , nor no herbs in the liquor but fried bay leaves , slic't nutmegs , whole cloves , large mace , whole pepper , and slic't ginger , pack the fishes close , and once a moneth turn the head of the vessel downward ; it will keep half a year without barrelling .

Marinate these Fishes following as the Mullet , viz. Bace , Soals , Plaice , Flounders , Dabs , Pike , Carp . Bream , Perch , Tench , Wivers , Trouts , Smelts , Gudgeons , Mackrel , Turbut , Holly-burt , Gurnet , Rochet , Conger , Oysters , Scollops , Cockles , Lobsters , Prawns , Crawfish , Muskles , Snails , Mushrooms , Welks , Frogs , &c.

To marinate Bace , Mullet , Gurnet , or Rochet otherwayes .

TAke a gallon of vinegar , a quart of fair water , a good handful of bay leaves , as much of rosemary , and a quarter of a pound of pepper beaten , put these together , and let them boil softly , season it with a little salt , then fry your fish in special good sallet oyl being well clarified , the fish being fried , put them in an earthen vessel or barrel , lay the bay leaves and rosemary between every layer of the fish , and pour the broth upon it , when it is cold close up the vessel ; thus you may use it to serve hot or cold , and when you dish it to serve , garnish it with slic't lemon , the peel , and barberries .

To broil Mullet , Bace , or Bream .

TAke a mullet , draw it and wash it clean , broil it with the scales on or without scales , and lay it in a dish with some good sallet oyl , wine vinegar , salt , some sprigs of rosemary , time , and parsley , then heat the gridiron and lay on the fish , broil it on a soft fire on the embers , and baste it with the sauce it was steeped in ; being broild serve it in a clean warm dish with the sauce it was steeped in , the herbs on it , and about the dish , cast on salt , and so serve it with slices of orange , lemon , or barberries .

Or broil it in butter and vinegar with herbs as abovesaid , and make sauce with beaten butter and vinegar .

Or beaten butter and juyce of lemon and orange .

Sometimes for change , with grape verjuyce , juyce of sorrel , beaten butter and the herbs .

To fry Mullets .

SCale , draw , and scotch them , wash them clean , wipe them dry and flour them , fry them in clarified butter , and being fryed , put them in a dish , put to them some claret wine , slic't ginger , grated nutmeg , an anchove , salt , and some sweet butter beat up thick , give the fish a walm with a minced lemon , and dish it , but first rub the dish with a clove of garlick .

The least mullets are the best to fry .

To bake a Mullet or Bace .

SCale , garbidge , wash and dry the mullet very well , then lard it with a salt eel , season it , and make a pudding for it with grated bread , sweet herbs , and some fresh eel minced , put also the yolks of hard eggs , an anchove washed and minced very small , some nutmeg and salt ; fill the belly , or not fill it at all , but cut it into quarters , or three of a side , and season them with nutmeg , ginger , and pepper , lay them in your pye , and make balls and lay them upon the pieces of mullet , then put on some capers , prawns , or cockles , yolks of eggs minced , butter , large mace , and barberries , close it up , and being baked cut up the lid , and stick it full of cuts of paste , lozenges , or other pretty garnish , fill it up with beaten butter , and garnish it with slic't lemon .

Or you may bake it in a patty-pan with better paste then that which is made for pyes .

This is a very good way for tench or bream .

Section 16. Or , The fourth Section of Dressing Fish .

Shewing the exactest wayes of Dressing Turbut , Plaice , Flounders , and Lampry .

To boil Turbut to eat hot .

DRaw and wash them clean , then boil them in white wine and water , as much of the one as the other , with some large mace , a few cloves , salt , sliced ginger , a bundle of time and rosemary fast bound up ; when the pan boils put in the fish , scum it as it boils , and being half boild , put in some lemon-peel ; being through boild , serve it in this broth , with the spices , herbs , and slic't lemon on it ; or dish it on sippets with the foresaid garnish and serve it with beaten butter .

Turbut otherwayes Calvered .

Draw the turbut , wash it clean , and boil it in half wine and half water , salt , and vinegar ; when the pan boils put in the fish , with some slic't onions , large mace , a clove or two , some slic't ginger , whole pepper , and a bundle of sweet herbs , as time , rosemary , and a bay leaf or two ; scotch the fish on the white side before you put it a boiling very thick overthwart onely one way ; being half boiled , put in some lemon or orange-peel ; and being through boild , serve it with the spices , herbs , some of the liquor , onions , and slic't lemon .

Or serve it with beaten butter , slic't lemon , herbs , spices , onions , and barberries . Thus also you may dress holyburt .

To boil Turbut or Holyburt otherwayes .

BOil it in fair water and salt , being drawn and washed clean , when the pan boils put in the fish and scum it ; being well boild dish it , and pour on it some stewed oysters and slic't lemon ; run it over with beaten butter beat up thick with juyce of oranges , pour it over all , then cut sippets and stick it with fryed bread .

Otherwayes .

Serve them with beaten butter , vinegar , barberries , and sippets about the fish .

To Souce Turbut and Holyburt .

TAke and draw the fish , wash it clean from the blood and slime , and when the pan boils put in the fish in fair water , and salt , boil it very leasurely , scum it . and season it pretty savory of the salt , boil it well with no more water then will cover it . If you intend to keep it long , boil it in as much water as white wine , some wine vinegar , slic't ginger , large mace , two or three cloves , and some lemon-peel ; being boild and cold , put in a slic't lemon or two , take up the fish , and keep it in an earthen pan , close covered , boil these fishes in no more liquor then will cover them , boil them on a soft fire simpering .

To stew Turbut and Holy-burt .

TAke it and cut it into slices , then fry it , and being half fryed put it in a stew pan or deep dish , then put to it some claret , grated nutmeg , three or four slices of an orange , a little wine vinegar , and sweet butter , stew it well , dish it , and run it over with beaten butter , slic't lemon or orange , and orange or lemon-peel .

To fry Turbut or Holy-burt .

CUt the fish into thin slices , hack it with a knife and it will be ribbed , then fry it almost brown with butter , take it up draining all the butter from it , then the pan being clean put it in again with claret , slic't ginger , nutmeg , anchove , salt , and saffron beat , fry it till half be consumed , then put in a piece of butter , shaking it well together with a minced lemon , and rub the dish with a clove of garlick .

To hash turbut , make a forst meat of it ; to roste or broil it , use it in all points as you do sturgeon ; and marrinate it as you do carp .

The best way to Calver Flounders .

TAke them alive , draw them and scotch them very thick on the white side , then have a pan of white white wine and wine vinegar over the fire with all manner of spices , as large mace , salt , cloves , slic't ginger , some great onions slic't , the tops of rosemary , time , sweet marjoram , picked parsley , and winter savory ; when the pan boils put in the flounders , and no more liquor then will cover them , cover the pan close , and boil them up quick , serve them hot or cold with slic't lemon , the spices and herbs on them , and lemon peel .

Broil flounders as you do bace and mullet , souce them as pike , marrinate and dress them in stoffado as carp , and bake them as oysters .

To boil Plaice hot to butter .

DRaw them , and wash them clean , then boil them in fair water and salt , when the pan boils put them in being very new , boil them up quick with a lemon-peel ; dish them upon fine sippets round about them , slic't lemon on them , the peel , and some barberries , beat up some butter very thick with some juyce of lemon and nutmeg grated , and run it over them hot .

Otherwayes .

Boil them in white wine vinegar , large mace , a clove or two , and slic't ginger ; being boild serve them in beaten butter , with juce of sorrel , strained bread , slic't lemon , barberries , grapes , or gooseberries .

To stew Plaice .

TAke and draw them , wash them clean , and put them in a dish , stew-pan or pipkin , with some claret or white wine , butter , some sweet herbs , nutmeg , pepper , an onion , and salt ; being finely stewed , serve them with beaten butter on carved sippets , and slic't lemon .

Otherwayes .

Draw , wash , and scotch them , then fry them not too much ; being fryed put them in a dish or stew-pan , put to them some claret wine , grated nutmeg , wine vinegar , butter , pepper , and salt , stew them together with some slices of orange .

To bake a Lampry .

DRaw it , and split the back on the inside from the mouth to the end of the tail , take out the string in the back , fley her and truss her round , parboil it and season it with nutmeg , pepper , and salt , put some butter in the bottom of the pie , and lay on the lamprey with two or three good big onions , a sew whole cloves and butter , close it up and baste it over with yolks of eggs , and bear , or saffron water , bake it , and being baked , fill it up with clarified butter , stop it up with butter in the vent hole , and put in some claret wine , but that will not keep long .

To bake a Lampry otherwayes with an Eel .

FLey it , splat it , and take out the garbidge ; then have a good fat eel , fley it , draw it , and boneit , wipe them dry from the slime , and season them with pepper , salt , and nutmeg , cut them in equal pieces as may conveniently lye in a square or round pie , lay butter in the bottom , and three or four good whole onions , then lay a layer of eels over the butter , and on that a lay of lampry , then another of eel , thus do till the pie be full , and on the top of all put some whole cloves and butter , close it up and bake it , being basted over with saffron water , yolks of eggs , and bear , bake it , and being baked and cold , fill it up with beaten butter . Make your pies according to these forms .

forms of lampry pies

To bake a Lampry in the Italian Fashion to eat hot .

FLey it , and season it with nutmeg , pepper , salt , cinamon , and ginger , fill the pie either with the Lampry cut in pieces , or whole , put to it raisins , currans , prunes , dried cherries , dates , and butter , close it up and bake it , being baked liquor it with strained almonds , grape verjuyce , sugar , sweet herbs chopped and boiled all together , serve juyce of orange , white wine , cinamon , and the blood of the lampry , and ice it ; thus you may also do lampurns baked for hot .

To bake a Lampry otherwayes in Patty-pan or Dish .

TAke a lampry , roast it in pieces , being drawn and fleyed , baste it with butter , and being roasted and cold , put it into a dish with paste or puff paste , put butter to it , being first seasoned with pepper , nutmeg , cinamon , ginger , and salt , seasoned lightly , some sweet herbs chopped , grated bicket bread , currans , dates , or slic't lemon , close it up and bake it , being baked liquor it with butter , white wine , or sack , and sugar .

Section 17. OR . The fifth Section of Fish .

Shewing the best way to Dress Eels , Conger , Lump , and Soals .

To boil Eels to be eaten hot .

DRaw them , fley them ; and wipe them clean , then put them in a posnet or stew-pan , cut them three inches long , and put to them some white wine , white wine vinegar , a little fair water , salt , large mace , and a good big onion , stew the foresaid together with a little butter ; being finely stewed and tender , dish them on carved sippets , or on ssices of French bread , and serve them with boild currans boild by themselves , slic't lemon , barberries , and scrape on sugar .

Otherwayes .

Draw and fley them , cut them into pieces , and boil them in a little fair water , white wine , an anchove , some oyster liquor , large mace , two or three cloves bruised , salt , spinage , sorrel , and parsley grosly minced with a little onion , and pepper , dish them upon fine carved sippets ; then broth them with a little of that broth , and beat up a lear with some good butter , the yolk of an egg or two , and the rinde and slices of a lemon .

To stew Eels .

FLey them , cut them into pieces ; and put them into a skillet with butter , verjuyce , and fair water as much as will cover them , some large mace , pepper , a quarter of a pound of currans , two or three onions , three or four spoonfuls of yeast , and a bundle of sweet herbs , stew all these together till the fish be very tender , then dish them , and put to the broth a quarter of a pound of butter , a little salt , and sugar , pour it on the fish , sippet it , and serve it hot .

To stew Eels in an Oven .

CUt them in pieces , being drawn and fleyed , then season them with pepper , salt , and a few sweet herbs chopped small , put them into an earthen pot , and set them up an end , put to them four or five cloves of garlick , and two or three spoonfuls of fair water , bake them , and serve them on sippets .

To stew Eels otherwayes to be eaten hot .

DRaw the eels , fley them , and cut them into pieces three inches long , then put them into a broad mouthed pipkin with as much white wine and water as will cover them , put to them some stripped time , sweet marjoram , savory , picked parsley , and large mace , stew them well together , and serve them on fine sippets , stick bay-leaves round the dish , garnish the meat with flic't lemon ; and the dish with fine grated manchet .

To stew whole Eels to eat hot .

TAke three good eels , draw , fley them , and truss them round , ( or in pieces ) then have a quart of white wine , three half pints of wine vinegar , a quart of water , some salt , and a handful of rosemary and time bound up hard , when the liquor boils put in the eels with some whole pepper , and large mace ; being boiled serve them with some of the broth , beat up thick with some good butter , and slic't lemon , dish them on sippets with some grapes , barberries , or gooseberries .

Otherwayes .

Take three good eels , draw , fley , and scotch them with your knife , truss them round , or cut them in pieces , and fry them in clarified butter , then stew them between two dishes , put to them some two or three spoonfuls of claret or white wine , some sweet butter , two or three slices of an orange , some salt , and slic't nutmeg ; stew all well together , dish them , pour on the sauce , and run it over with beaten butter , and slices of fresh orange ; and put fine sippets round the dish .

To dress Eels in Stoffado .

TAke two good eels , draw , fley them , and cut them in pieces three inches long , put to them half as much claret wine as will cover them , or white wine , wine vinegar , or elder vinegar , some whole cloves , large mace , gross pepper , slic't ginger , salt , four or five cloves of garlick ; being put into a pipkin that will contain it , put to them also three or four sprigs of sweet herbs , as rosemary , time , or sweet marjoram , two or three bay leaves , and some parsley ; cover up the pipkin , and paste the cover , then stew it in an oven , in one hour it will be baked , serve it hot for dinner or supper on fine sippets of French bread , and the spices upon it , the herbs , slic't lemon , and lemon-peel , and run it over with beaten butter .

To souce Eels in Collers .

TAke a good large silver eel , flay it ( or not ) take out the back-bone , and wash and wipe away the blood with a dry cloth , then season it with beaten nutmeg and salt , cut off the head and roul in the tail ; being seasoned in the inside , binde it up in a fine white cloth close and streight ; then have a large skillet or pipkin , put in it some fair water and white wine , of each a like quantity , and some salt , when it boils put in the eel ; being boild tender take it up , and let it cool , when it is almost cold keep it in sauce for your use in a pipkin close covered , and when you will serve it take it out of the cloth , pare it , and dish it in a clean dish or plate , with a sprig of rosemary in the middle of the coller ; garnish the dish with jelly , barberries , and lemon .

If you will have it jelly , put in a piece of isingglass after the eel is taken up , and boil the liquor down to a jelly .

To Jelly Eels otherwayes .

FLey an eel , and cut into rowels , wash it clean from the blood , and boil it in a dish with some white wine , and white wine vinegar , as much water as wine and vinegar and no more of the liquor then will just cover it ; being tender boild with a little salt , take it up and boil down the liquor with a piece of isingglass , a blade of mace , a little juyce of orange and sugar ; then the eel being dished , run the clearest of the jelly over it .

To souce Eels otherwayes in Collers .

TAke two fair eels , fley them , and part them down the back , take out the back bone ; then take time , parsley , and sweet marjoram , mince them small , and mingle them with nutmeg , ginger , pepper , and salt , strow it on the inside of the eels , then roul them up like a coller of brawn , and put them in a clean cloth , binde the ends of the cloth , and boil them tender with vinegar , white wine , salt , and water ; but let the liquor boil before you put in the eels .

To souce Eel otherwayes in a Coller or Roll.

TAke a large great eel , and scoure it with a handful of salt , then split it down the back , take out the back-bone and the guts , wipe out the blood clean , and season the eel with pepper , nutmeg , salt , and some sweet herbs minced and strowed upon it , roul it up , and binde it up close with packthread like a coller of brawn , boil it in water , salt , vinegar , and two or three blades of mace , boil it half an hour ; and being boild , put to it a slic't lemon , and keep it in the same liquor ; when you serve it , serve it in a coller , or cut it out in round slices , lay six or seven in a dish , and garnish it in the dish with parssey and barberries , or serve with it vinegar in saucers .

To souce Eels otherwayes cut in pieces , or whole .

TAke two or three great eels , scour them in salt , draw them and wash them clean , cut them in equal pieces three inches long , and scotch them cross on both sides , put them in a dish with wine , vinegar , and salt , then have a kettle over the fire with fair water and a bundle of sweet herbs , two or three great onions , and some large mace ; when the kettle boils put in the eels , wine , vinegar , and salt ; being finely boild and tender , drain them from the liquor , and when they are cold take some of the broth and a pint of white wine , boil it up with some saffron beaten to powder , or it will not colour the wine ; then take out the spices of the liquor where it was boild , and put it in the last broth made for it , leave out the onions and herbs of the first broth , and keep it in the last .

To make a Hash of Eels .

TAke a good large eel , or two , fley , draw , and wash them , bone and mince them , then season them with cloves and mace , mix with them some good large oyfters , a whole onion , salt , a little white wine , and an anchove , stew them upon a soft fire , and serve them on fine carved sippets , garnish them with some slic't orange , and run them over with beaten butter thickned with the yolk of an egg or two , some grated nutmeg , and juyce of orange .

To make a Spitch-Cock or broild Eels .

TAke a good large eel , splat it down the back , and joynt the back-bone ; being drawn and the blood washed out , leave on the skin , and cut it in four pieces equally , salt them , and baste them with butter , or oyl and vinegar ; broil them on a soft fire , and being finely broild , serve them in a clean dish , with beaten butter , and juyce of lemon , or beaten butter , and vinegar , with sprigs of rosemary round about them .

To broil salt Eels .

TAke a salt eel and boil it tender , being fleyed and trust round with scuers , boil it tender on a soft fire , then broil it brown , and serve it in a clean dish with two or three great onions boild whole and tender , and then broild brown ; serve them on the eel with oyl and mustard in saucers .

To roast an Eel .

CUt it three inches long , being first fleyed and drawn , split it , put it on a small spit , and roast it , set a dish under it to save the gravy , and roast it fine and brown , then make sauce with the gravy , a little vinegar , salt , pepper , a clove or two , and a little grated parmisan , or old English cheese , or a little buttargo grated ; the eel being roasted , blow the fat off the gravy , and put to it a piece of sweet butter , shaking it well together with some salt , put it in a clean dish , lay the eel on it , and some flices of oranges .

To roast Eels otherwayes .

TAke a good large silver eel , draw it , and fley it in pieces of four inches long , spit it on a small spit , with some bay leaves , or large sage leaves between each piece , spit it cross wayes and roast it ; being roasted , serve it with beaten butter , beaten with juyce of oranges , lemons , or elder vinegar , and beaten nutmeg , or serve it with venison sauce , and dredge it with beaten caraway-seed , cinamon , flour , or grated bread .

To bake Eels in Pie , Dish , or Patty-pan .

TAke good fresh water eels , draw and fley them , cut them in pieces , and season them with pepper , salt , and nutmeg , lay them in a pie with some prunes , currans , grapes , gooseberries , or barberries , large mace , slic't dates , and butter , close it up and bake it , being baked , liquor it with white wine , sugar , and butter , and ice it .

If you bake it in a dish in paste , bake it in cold butter paste , roast the eel and let it be cold , season it with nutmeg , pepper , ginger , cinamon , and salt , put butter on the paste , and lay on the eel with a few sweet herbs chopped , and grated bisket bread , grapes , currans , dates , large mace , and butter , close it up and bake it , liquor it and ice it .

Otherwayes .

Take good fresh water eels , fley and draw them , season them with nutmeg , pepper , and salt , being cut in pieces lay them in the pie , and put to them some two or three onions in quarters , some butter , large mace , grapes , barberries , or gooseberries , close them up and bake them ; being baked liquor them with beaten butter , beat up thick with the yolks of two eggs , and slices of an orange .

Sometimes you may bake them with a minced onion , some raisins of the sun , and season them with some ginger , pepper , and salt .

To bake Eels otherwayes .

TAke half a dozen good eels , fley them and take out the bones , mince them , and season them with nutmeg , pepper , and salt , lay some butter in the pie , and lay a lay of eel , and a lay of watered salt eel , cut into great lard as big as your finger , lay a lay of it , and another of minced eels , thus lay six or seven layes , and on the top lay on some whole cloves , slic't nutmeg , butter , and some slices of salt eel , close it up and bake it , being baked fill it up with some clarified butter , and close the vent . Make your pie round according to this form .

form of eel pie

To bake Eels with Tenches in a round or square pie to eat cold .

TAke four good large eels fleyed and boned , and six good large tenches , scale , splat , and bone them , cut off the heads and fins as also of the eels , cut both eels and tenches a handful long , and season them with pepper , salt , and nutmeg ; then lay some butter in the bottom of the pie , lay a lay of eels , and then a lay of tench , thus do five or six layings , lay on the top large mace , and whole cloves , and on that butter , close it up and bake it ; being baked and cold , fill it up with clarified butter .

Or you may bake them whole , and lay them round in the pie , being fleyed , boned , and seasoned as the former , bake them as you do a lampry , with two or three onions in the middle .

To make minced Pies of an Eel .

TAke a fresh eel , fley it and cut off the fish from the bone , mince it small , and pare two or three wardens or pears , mince of them as much as of the eel , or oysters ; temper and season them together with ginger , pepper , cloves , mace , salt , a little sanders , some currans , raisins , prunes , dates , verjuyce , butter , and rose-water .

Minced Eel Pies otherwayes .

TAke a good fresh water eel , fley , draw , and parboil it , then mince the fish being taken from the bones , mince also some pippins , wardens , figs , some great raisins of the sun , season them with cloves , mace , pepper , salt , sugar , saffron prunes , currans , dates on the top , whole raisins , and butter ; make pies according to these forms , fill them , close them up and bake them , being baked liquor them with grape verjuyce , slic't lemon , butter , sugar and white wine .

forms of minced eel pies

Other minced Eel Pyes .

TAke two or three good large eels being cleansed , mince them and season them with cloves , mace , pepper , nutmeg , salt , and a good big onion in the bottom of your pye , some sweet herbs chopped , and onions , put some gooseberries and butter to it , and fill your pye , close it up and bake it ; being baked , liquor it with butter and verjuyce , or strong fish broth , butter , and saffron .

Otherwayes .

Mince some wardens or pears , figs , raisins , prunes , and season them as abovesaid with some spices , but no onions nor herbs , put to them gooseberries , saffron , slic't dates , sugar , verjuyce , rosewater , and butter ; then make pyes according to these forms , fill them and bake them , being baked , liquor them with white batter , white wine and sugar , and ice them .

forms of minced eel pies

To boil Conger to be eaten hot .

TAke a piece of conger being scalded and washed from the blood and slime , lay it in vinegar and salt , with a slice or two of lemon , some large mace , slic't ginger , and two or three cloves ; then set some liquor a boiling in a pan or kettle , as much wine and water as will cover it ; when the liquor boils put in the fish , with the spices , and salt ; when it is boild put in the lemon , and serve the fish on fine carved sippets ; then make a leir or sauce with beaten butter , beaten with juyce of oranges or lemons , serve it with slic't lemon on it , slic't ginger , and barberries ; and garnish it with the same .

To stew Conger .

TAke a piece of conger , and cut it into pieces as big as a hens egg , put them in a stew pan or two deep dishes , with some large mace , salt , pepper , slic't nutmeg , some white wine , wine vinegar , as much water , butter , and slic't ginger ; stew these well together , and serve them on sippets , with slic't orange , lemon , and barberries , and run them over with beaten butter .

To marinate Conger .

SCald and draw it , cut it into pieces , and fry it in the best sallet oyl you can get ; being fryed put it in a little barrel that will contain it ; then have some fryed bay leaves , large mace , slic't ginger , and a few whole cloves ; lay these between the fish , put to it white wine vinegar , and salt , close up the head and keep it for your use .

To souce Conger .

TAke a good fat conger , draw it at two several vents or holes , being first scalded and the finns shaved off , cut it into three or four pieces ; then have a pan of fair water and make it boil , put in the fish , with a good quantity of salt , let it boil very softly half an hour ; being tender boild , set it by for your use for present spending : but to keep it long , boil it with as much wine as water , and a quart of white wine vinegar .

To souce Conger in Collers like Brawn .

TAke the forepart of a conger from the gills , splat it , and take out the bone ; being first fleyed or scalded , then have a good large eel or two , fleyed also and boned , seasoned in the inside with minced nutmeg , mace and salt , seasoned and cold with the eel in the inside , binde it up hard in a clean cloth , boil it in fair water , white wine , and salt .

To roast Conger .

form of roasted conger

TAke a good fat conger , draw it , wash it , and scrape off the slime , cut off the finns , and spit it like an S , draw it with rosemary and time , put some beaten nutmeg in his belly , salt , some stripped time , and some great oysters parboild , roste it with the skin on , and save the gravy for the sauce , boild up with a little claret wine , beaten butter , wine vinegar , and an anchove or two , the fat blown off , and beat up thick with some sweet butter , two or three slices of an orange , and elder vinegar .

Or roste it in short pieces , and spit it with bay leaves between , stuck with rosemary . Or make venison sauce , and instead of rosting it on a spit , roste it in an oven .

To broil Conger .

TAke a good fat conger being scalded and cut into pieces , salt them and broil them raw ; or you may broil them being first boiled and basted with butter , or steeped in oyl and vinegar , broil them raw , and serve them with the same sauce you steeped them in , baste them with rosemary , time , and parsley , and serve them with the sprigs of those herbs about them , either in beaten butter and vinegar , or oyl and vinegar , and the foresaid herbs : or broil the pieces spiatted like a spitch-cock of an eel , with the skin on .

To fry Conger .

BEing scalded , and the finns shaved off , splat it , cut it into rouls round the conger , flour it , and fry it in clarified butter crisp , sauce it with butter beaten with vinegar , juyce of orange or lemon , and serve it with fryed parsley , fryed ellicksanders , or clary in batter .

To bake Conger in Pasty proportion .

form of conger pastry

form of conger pie In Pye proportion .

BAke it any way of the sturgeon , as you may see in the next Section , to be eaten either hot or cold ; and make your pyes according to these forms .

To stew a Lump .

TAke it either fleyed ( or not ) and boil it , being splatted in a dish with some white wine , a large mace or two , salt , and a whole onion ; stew them well together , and dish them on fine sippets , run it over with some beaten butter , beat up with two or three slices of an orange , and some of the gravy of the fish , run it over the lump , and garnish the meat with slic't lemon , grapes , barberries , or gooseberries .

To bake a Lump .

TAke a lump , and cut it in pieces skin and all , or fley it , and part it in two pieces of a side , season it with nutmeg , pepper , and salt , and lay it in the pye , lay on it a bay leaf or two , three or four blades of large mace , the slices of an orange , gooseberries , grapes , barberries , and butter , close it up and bake it , being baked liquor it with beaten butter .

Thus you may bake it in dish , pye , or patty-pan .

To boil Soals .

DRaw and fley them , then boil them in vinegar , salt , white wine , and mace , but let the liquor boil before you put them in ; being finely boild take them up and dish them in a clean dish on fine carved sippets , garnish the fish with large mace , slic't lemon , gooseberries , grapes , or barberries , and beat up some butter thick with juyce of oranges , white wine , or grape verjuyce , and run it over the fish . Sometimes you may put some stewed oysters on them .

Otherwayes .

Take the soals , flay and draw them , and scotch one side with your knife , lay them in a dish , and pour on them some vinegar and salt , let them lie in it half an hour , in the mean time set on the fire some water , white wine , six cloves of garlick , and a faggot of sweet herbs ; then put the fish into the boiling liquor , and the vinegar and salt where they were in steep ; being boild , take them up and drain them very well , then beat up sweet butter very thick , and mix with it some anchoves minced small and dissolved in the butter , pour it on the fish being dished , and strow on a little grated nutmeg , and minced orange mixt in the butter .

To stew Soals .

BEing fleyed and scotched , draw them and half fry them , then take some claret wine , and put to it some Falt , grated ginger , and a little garlick , boil this sauce in a dish , when it boils put the soals therein , and when they are sufficiently stewed upon their backs , lay the two halves open an the one side and on the other , then lay anchoves finely washed and boned all along , and on the anchoves slices of butter , then turn the two sides over again , and let them stew till they be ready to be eaten , then take them out of the sauce and lay them on a clean dish , pour some of the liquor wherein they were stewed upon them , and squeeze on an orange .

Otherwayes .

Draw , fley , and scotch them , then flour them and half fry them in clarified butter , put them in a clean pewter dish , and put to them three or four spoonfuls of claret wine , two of wine vinegar , two ounces of sweet butter , two or three slices of an orange , a little grated nutmeg , and a little salt ; stew them together close covered , and being well stewed , dish them up in a clean dish , lay some sliced lemon on them , and some beaten butter with juyce of oranges .

To dress Soals otherwayes .

TAke a pair of soals , lard them with watered salt salmon , then lay them on a pie-plate , and cut your lard all of an equal length , on each side lear it but short ; then flour the soals , and fry them in the best ase you can get ; when they are fried lay them on a warm dish , and put to them anchove sauce made of some of the gravy in the pan , and two or three anchoves , grated nutmeg , a little oyl or butter , and an onion sliced small , give it a walm , and pour it on them with some juyce , and two or three slices of orange .

To souce Soals .

TAke them very new , and scotch them on the upper or white side very thick not too deep ; then have white wine , wine vinegar , cloves , mace , sliced ginger , and salt , set it over the fire to boil in a kettle fit for it ; then take parsley , time , sage , rosemary , sweet marjoram , and winter savory , the tops of all these herbs picked , in little branches , and some great onions sliced , when it boils put in all the foresaid materials with no more liquor then will just cover them ; cover them close in boiling , and boil them very quick , being cold dish them in a fair dish , and serve them with sliced lemon , and lemon-peels about them and on them .

Otherwayes .

Draw them and wash them clean , then have a pint of fair water with as much white wine , some wine vinegar , and salt ; when the pan or kettle boils , put in the soals with a clove or two , slic't ginger , and some large mace ; being boild and cold , serve them with the spices , some of the gravy they were boild in , slic't lemon , and lemon-peel .

To jelly Soals .

TAke three tenches , two carps , and four pearches , scale them and wash out the blood clean , take out ali the fat , and to every pound of fish take a pint of fair spring water , or more , set the fish a boiling in a clean pipkin or pot . and when it boils scum it , and put in some isingglass , boil it till one fourth part be wasted , then take it off and strain it through a strong canvas cloth , set it to cool , and being cold divide it into three or four several pipkins , as much in the one as the other , take off the bottom and top , and to every quart of broth put to a quart of white wine , a pound and half of refined sugar , two nutmegs , two races of ginger , two pieces of whole cinamon , a grain of musk , and eight whites of eggs , stir them together with a rouling-pin , and equally divide it into the several pipkins amongst the jellies , set them a stewing upon a soft charcoal fire , when it boils up , run it through the jelly-bags , and pour it upon the soals .

To roast Soals .

DRaw them , fley off the black skin , and dry them with a clean cloth , season them lightly with nutmeg , salt , and some sweet herbs chopped small , put them in a dish with some claret wine and two or three anchoves the space of half an hour , being first larded with small lard of a good fresh eel , then spit them , roast them , and set the wine under them , baste them with butter , and being roasted , dish them round the dish , then boil up the gravy under them with three or four slices of an orange , pour on the sauce , and lay on some slices of lemon .

Marinate , broil , fry , and bake Soals according as you do Carps , as you may see in the thirteenth Section .

Section 18. Or , The sixth Section of Fish .

The Ala mode wayes of Dressing and Ordering of Sturgeon , &c.

To boil Sturgeon to serve hot .

TAke a rand wash off the blood , and lay it in vinegar and salt with the slice of a lemon , some large mace slic't ginger , and two or three cloves , then set on a pan of fair water , put in some salt , and when it boils put in the fish , with a pint of white wine , a pint of wine vinegar , and the foresaid spices , but not the lemon ; being finely boild , dish it on sippets , and sauce it with beaten butter and juyce of orange beaten together , or juyce of lemon , large mace , slic't ginger , and barberries ; and garnish the dish with the same .

Otherwayes .

Take a rand and cut it in square pieces as big as a hens egg stew them in a broad mouthed pipkin with two or three good big onions , some large mace , two or three cloves , pepper , salt , some slic't nutmeg , a bay leaf or two , some white wine and water , butter , and a race of slic't ginger , stew them well together , and serve them on sippets of French bread , run them over with beaten butter , slic't lemon and barberries , and garnish the dish with the same .

Sturgeon buttered .

BOil a rand , tail , or jole in water and salt , boil it tender , and serve it with beaten butter and slic't lemon .

To make a hot Hash of Sturgeon .

TAke a rand , wash it out of the blood , and take off the scales , and skin , mince the meat very small , and season it with beaten mace , pepper , salt , and some sweet herbs minced small , stew all in an earthen pipkin with two or three big whole onions , butter , and white wine ; being finely stewed , serve it on sippets with beaten butter , minced lemon , and boild chesnuts .

To make a cold Hash of Sturgeon .

TAke a rand of sturgeon being fresh and new , bake it whole in an earthen pan dry , and close it up with a piece of course paste ; being baked and cold , slice it into little slices as small as a three pence , and dish them in a fine clean dish , lay them round the bottom of it , and strow on them pepper , salt , a minced onion , a minced lemon , oyl , vinegar , and barberries .

To Marinate a whole Sturgeon in rands and joles .

TAke a sturgeon fresh taken , cut it in joles and rands , wash off the blood , and wipe the pieces dry from the blood and slime , flour them , and fry them in a large kettle in four gallons of rape oyl clarified ; being fryed fine and crisp , put it into great chargers , trayes , or bowls ; then have two firkins , and being cold , pack it in them as you do boild sturgeon that is kept in pickle , then make the sauce or pickle of two gallons of white wine , and three gallons of white wine vinegar ; put to them six good handfulls of salt , three in each vessel , a quarter of a pound of large mace , six ounces of whole pepper , and three ounces of slic't ginger , close it up in good sound vessels , and when you serve it , serve it in some of its own pickle , the spices on it , and slic't lemon .

To make a forc't meat of Sturgeon .

Mince it raw with a good fat eel , and being fine minced , season it with cloves mace , pepper , and salt , mince some sweet herbs and put to it , and make your forcings in the forms of balls , pears , stars , or dolphins ; if you please stuff carrots or turnips with it .

To dress a whole Sturgeon in Stoffado cut into Rands and Joles to eat hot or cold .

sturgeon

TAke a sturgeon , draw it and part it in two halves from the tail to the head , cut it into rands-and joles a foot long or more , then wash off the blood and slime , and steep it in wine vinegar , and white wine , as much as will cover it , or less , put to it eight ounces of slic't ginger , six ounces of large mace , four ounces of whole cloves , half a pound of whole pepper , salt , and a pound of slic't nutmegs ; let these steep in the foresaid liquor six hours , then put them into broad earthen pans flat bottomed , and bake them with this liquor and spices , cover them with paper , it will ask four or five hours baking ; being baked serve them in a large dish in joles or rands , with large slices of French bread in the bottom of the dish , steep them well with the foresaid broth they were baked in , some of the spices on them , some slic't lemon , barberries , grapes , or gooseberries , and lemon-peel , with some of the same broth , beaten butter , juyce of lemons and oranges , and the yolks of eggs beat up thick .

If to eat cold , barrel it up close with this liquor and spices , fill it up with white wine or sack , and head it up close , it will keep a year very well , when you serve it , serve it with slic't lemons , and bay leaves about it .

To souce Sturgeon to keep all the year .

TAke a sturgeon , draw it , and part it down the back in equal sides and rands , put it in a tub into water and salt , and wash it from the blood and slime , binde it up with tape or packthred , and boil it in a vessel that will contain it , in water , vinegar , and salt , boil it not too tender ; being finely boild , take it up , and being pretty cold , lay it on a clean flasket or tray till it be through cold , then pack it up close .

To souce Sturgeon in two good strong sweet Firkins .

IF the sturgeon be nine foot in length , two firkins will serve it , the vessels being very well filled and packed close , put into it eight handfuls of salt , six gallons of white wine , and four gallons of white wine vinegar , close on the heads strong and sure , and once in a moneth turn it on the other end .

To broil Sturgeon , or toast it against the fire .

BRoil or toast a rand or jole of sturgeon that comes new out of the sea or river , ( or any piece ) and either broil it in a whole rand , or slices an inch thick , salt them , and steep them in oyl olive , and wine vinegar , broil them on a soft fire , and baste them with the sauce it was steeped in , with branches of rosemary , time , and parsley ; being finely broiled , serve it in a clean dish , with some of the sauce it was basted with , and some of the branches of rosemary ; or baste it with butter , and serve it with butter and vinegar , being either beaten with slic't lemon , or juyce of oranges .

Otherwayes .

Broil it on white paper , either with butter or sallet oyl , if you broil it in oyl , being broild , put to it on the paper some oyl , vinegar , pepper , and branches or slices of orange . If broild in butter , some beaten butter , with lemon , claret , and nutmeg .

To fry Sturgeon .

TAke a rand of fresh sturgeon , and cut it into slices of half an inch thick , hack it , and being fried , it will look as if it were ribbed , fry it brown with clarified butter ; then take it up , make the pan clean , and put it in again with some claret wine , an anchove , salt , and beaten saffron ; fry it till half be consumed , and then put in a piece of butter , some grated nutmeg , grated ginger , and some minced lemon ; garnish the dish with lemon , dish it , the dish being first rubbed with a clove of garlick .

To Jelly Sturgeon .

SEason a whole rand with pepper , nutmeg , and salt , bake it dry in an earthen pan , and being baked and cold , slice it into thin slices , dish it in a clean dish , and run jelly on it .

To roast Sturgeon .

TAke a rand of fresh sturgeon , wipe it very dry , and cut it in pieces as big as a goose egg , season them with nutmeg , pepper , and salt , and stick each piece with two or three cloves , draw them with rosemary , and spit them thorow the skin , and put some bay leaves or sage leaves between every piece , baste them with butter , and being roasted serve them on the gravy that droppeth from them , beaten butter , juyce of orange or vinegar , and grated nutmeg ; serve also with it venison sauce in saucers .

To make Olives of Sturgeon stewed or roasted .

TAke spinage , red sage , parsley , time , rosemary , sweet marjoram , and winter savory , wash and chop them very small , and mingle them with some currans , grated bread , yolks of hard eggs chopped small , some beaten mace , nutmeg , cinamon , and salt ; then have a rand of fresh sturgeon cut into thin broad pieces , and hacked with the back of a chopping-knife laid on a smooth pie plate , strow on the minced herbs with the other materials , and roul them up in a roul , stew them in a dish in the oven , with a little white wine or wine vinegar , some of the forcing under them , and some sugar ; being baked , make a leir with some of the gravy , and slices of orange and lemons .

To make Olives of Sturgeon otherwayes .

TAke a rand of sturgeon being new , cut it in fine thin slices , and hack them with the back of a knife ; then

forms of olives of sturgeon make a compound of minced herbs , as time , savory , sweet marjoram , violet leaves , strawberry leaves , spinage , mince , sorrel , endive , and sage ; mince these herbs very fine with a few scallions , some yolks of hard eggs , currans , cinamon , nutmegs , sugar , rose water , and salt , mingle all together , and strow on the compound herbs on the hacked olives , roul them up , and make pies according to these forms , put butter in the bottom of them , and lay the olives on it ; being full , lay on some raisins , prunes , large mace , dates , slic't lemon , some gooseberries , grapes , or barberries , and butter , close them up and bake them , being baked , liquor them with butter , white wine , and sugar , ice them and serve them up hot .

To bake a Sturgeon in Joles and Rands dry in earthen Pans , and being baked and cold , pickled and barreld up , to serve hot or cold .

TAke a sturgeon fresh and new , part him down from head to tail , and cut it into rands and Joles , cast it into fair water and salt , wash off the slime and blood , and put it into broad earthen pans , being first stuffed with penniroyal , or other sweet herbs ; stick it with cloves and rosemary , and bake it in pans dry , ( or a little white wine to save the pans from breaking ) then take white or claret wine , and make a pickle , half as much wine vinegar , some whole pepper , large mace , slic't nutmegs , and six or seven handfuls of salt ; being baked and cold , pack and barrel it up close , and fill it up with this pickle raw , head it up close , and when you serve it , serve it with some of the liquor , and slic't lemon .

To bake Sturgeon Pies to eat cold .

TAke a fresh jole of sturgeon , scale it and wash off the slime , wipe it dry , & lard it with a good salt eel , seasoned with nutmeg and pepper , cut the lard as big as your finger , and being well larded , season the jole or rand with the foresaid spices and salt , lay it in a square pie in fine or course paste , and put some whole cloves on it , some slic't nutmeg , slic't ginger , and good store of butter , close it up and bake it , being baked fill it up with clarified butter .

To bake Sturgeon otherwayes with Salmon .

TAke a rand of sturgeon , cut it into large thick slices , and two rands of fresh salmon in thick slices as broad as the sturgeon , season it with the same seasoning as the former , with spices and butter , close it up and bake it ; being baked , fill it up with clarified butter , Make your sturgeon pies or pasties according to these forms .

forms of sturgeon pies

To bake a Sturgeon Pie to eat cold otherwayes .

TAke a rand of sturgeon , fley it and wipe it with a dry cloth , and not wash it , cut it into large slices ; then have carps , tenches , or a good large eel fleyed and boned , your Tenches and Carps scaled , boned , and wiped dry , season your sturgeon and the other fishes with pepper , nutmeg , and salt , put butter in the bottom of the pie , and lay a lay of sturgeon , and on that a lay of carps , then a lay of sturgeon , and a lay of eels , next a lay of sturgeon , and a lay of tench , and a lay of sturgeon above that ; lay on it some slic't ginger , slic't nutmeg , and some whole cloves , put on butter , close it up and bake it , being baked , liquor it with clarified butter . Or bake it in pots as you do venison , and it will keep long .

Otherwayes .

forms of sturgeon pies

To bake Sturgeon Pyes to be eaten hot .

FLey off the scales and skin of a rand , cut it in pieces as big as a walnut , and season it lightly with pepper , nutmeg , and salt ; lay butter in the bottom of the pye , put in the sturgeon , and put to it a good big onion or two whole , some large mace , whole cloves , slic't ginger , some large oysters , slic't lemon , gooseberries , grapes , or barberries , and butter , close it up and bake it , being baked , fill it up with beaten butter , beaten with white wine , or claret , and juyce or slices of lemon or orange .

To this pye in Winter , you may use prunes , raisins , or currans , and liquor it with butter , verjuyce , and sugar ; and in Summer , pease boild and put in the pye , being baked , and leave out fruit .

Otherwayes .

Cut a rand of sturgeon into pieces as big as a hens egg , cleanse it , and season them with pepper , salt , ginger , and nutmeg , then make a pie and lay some butter in the bottom of it , then the pieces of sturgeon , and two or three bay leaves , some large mace , three or four whole cloves , some blanched chesnuts , gooseberries , grapes , or barberries , and butter , close it up and bake it , and being baked liquor it with beaten butter , and the blood of the sturgeon boild together with a little claret wine .

To bake Surgeon Pyes in Dice-work to be eaten hot .

TAke a pound of sturgeon , a pound of a fresh fat eel , a pound of a carp , a pound of turbut , a pound

forms of sturgeon pies in dice-work of mullet , scaled , cleansed , and boned , a tench and a lobster , cut all these fishes into the form like dice , and mingle with them a quart of prawns , season them altogether with pepper , nutmeg , and salt , mingle some cockles amongst them , boild artichocks , fresh salmon , and asparagus all cut into dice-work . Then make pyes according to these forms , lay butter in the bottom of them , then the meat being well mingled together , next lay on some gooseberries , grapes , or barberries , slic't orange or lemons , and put butter on it , with yolks of hard eggs and pistaches , close it up and bake it , and being baked liquor it with good sweet butter , white wine , or juyce of oranges .

To make minced Pyes of Sturgeon .

FLey a rand of it , and mince it with a good fresh water eel , being fleyed and boned , then mince some sweet herbs with an onion , season it with cloves , mace , pepper , nutmeg , and salt , mingle amongst it some grapes , gooseberries , or barberries , and fill the pye , having first put some butter in the bottom of it , lay on the meat and more butter on the top , close it up , bake it , and serve it up hot .

Otherwayes .

Mince a rand of fresh sturgeon , or the fattest part of it very small , then mince a little spinage , violet leaves , strawberry leaves , sorrel , parsley , sage , savory , marjoram , and time , mingle them with the meat , some grated manchet , currans , nutmeg , salt , cinamon , cream eggs , sugar , and butter , fill the pye , close it up and bake it , being baked ice it .

Minced Pyes of Surgeon otherwayes .

FLey a rand of sturgeon and lard it with a good fat salt eel , roste it in pieces and save the gravy , being rosted mince it small , but save some to cut into dice-work , also some of the eel in the same form , mingle it amongst the rest with some beaten pepper , salt , nutmeg , some gooseberries , grapes , or barberries , put butter in the bottom of the pye , close it up and bake it , being baked liquor it with gravy , juyce of orange , nutmeg , and butter .

Sometimes add to it currans , sweet herbs , and saffron , and liquor it with verjuyce , sugar , butter , and yolks of eggs .

To make Chewits of Sturgeon .

MInce a rand of sturgeon the fattest part , and season it with pepper , salt , nutmeg , cinamon , ginger , caraway seed , rose-water , butter , sugar , and orange-peel minced , mingle all together with some sliced dates and currans , and fill your pyes .

To make a Lumber Pie of Sturgeon .

MInce a rand of sturgeon with some of the fattest of the belly , or a good fat fresh eel , being minced , season it with pepper , nutmeg , salt , cinamon , ginger , carawayes , slic't dates , eight or four raw eggs , and the yolks of six hard eggs in quarters , mingle altogether , and make them into balls or rolls , fill the pye , and lay on them some slic't dates , large mace , slic't lemon , grapes , gooseberries , or barberries , and butter , close it up and bake it ; being baked liquor it with butter , white wine , and sugar .

Or onely adde some grated bread , some of the meat cut into dice-work , and some rose-water , baked in all points as the former ; being baked cut up the cover , and stick it with balls , with fryed sage leaves in batter ; liquor it as aforesaid , and lay on it a cut cover , scrape on sugar .

To make an Olive Pie of Sturgeon in the Italian Fashion .

MAke slices of sturgeon , hack them , and lard them with salt salmon , or salt eel , then make a composition of some of the sturgeon cut into dice-work , some fresh eel , dryed cherries , prunes taken from the stones , grapes , some mushrooms , and oysters ; season the foresaid things altogether in a dish or tray , with some pepper , nutmeg , and salt , roul them in the slices of the hacked sturgeon with the larded side outmost , lay them in the pie with the butter under them ; being filled lay on it some oysters , blanched chesnuts , mushrooms , cockles , pine-apple seed , grapes , gooseberries , and more butter ; close it up , bake it , and liquor it with butter , verjuyce , and sugar , serve it up hot .

To bake Sturgeon to be eaten hot with divers forcings or stuffings .

TAke a rand and cut it into small pieces as big as a walnut , mince it with fresh eel , some sweet herbs , a few green onions , penniroyal , grated bread , nutmeg , pepper , salt , currans , gooseberries , and eggs ; mingle altogether and make it into balls , fill the pie with the whole meat and the balls , and lay on them some large mace , barberries , chesnuts , yolks of hard eggs , and butter ; fill the pie and bake it , being baked liquor it with butter , and grape verjuyce .

Or mince some sturgeon , grated parmisan , or good Holland cheese , mince the sturgeon and fresh eel together , being fine minced put some currans to it , nutmeg , pepper , and cloves beaten , some sweet herbs minced small , some salt , saffron , and raw yolks of eggs .

Other Stuffings or Puddings .

GRated bread , nutmeg , pepper , sweet herbs minced very fine , four or five yolks of hard eggs minced very small , two or three raw eggs , cream , currans , grapes , barberries , and sugar , mix them altogether , and lay them on the sturgeon in the pie , close it up and bake it , and liquor it with butter , white wine , sugar , the yolk of an egg , and ice it .

To make an Olio of Sturgeon with other Fishes .

TAke some sturgeon and mince it with a fresh eel , put to it some sweet herbs minced small , some grated bread , yolks of eggs , salt , nutmeg , pepper , some gooseberries , grapes , or barberries , and make it into little balls or rolls . Then have fresh fish scaled , washed , dryed , and parted into equal pieces , season them with pepper , nutmeg , salt , and set them by ; then make ready shell fish and season them as the other fishes lightly with the same spices . Then make ready roots , as potatoes , skirrets , artichocks , and chesnuts , boil them , cleanse them , and season them with the former spices . Next have yolks of hard eggs , large mace , barberries , grapes , or gooseberries , and butter : make your pie , and put butter in the bottom of it , mix them altogether , and fill the pie , then put in two or three bay leaves , and a few whole clove , mix the minced balls amongst the other meat , and roots ; then lay on the top some large mace , potatoes , barberries , grapes , or gooseberries , chesnuts , pistaches , and butter ; close it up and bake it , fill it up with beaten butter , beaten with the juyce of oranges , dish and cut up the cover , and put all over it slic't lemons , and sometimes to the lear the yolk of an egg or two .

To make minced Herring Pies .

TAke salt herrings being watered , crush them between your hands , and you shall loose the fish from the skin , take off the skin whole , and lay them in a dish ; then have a pound of almond paste ready , mince the herrings , and stamp them with the almond paste , two of the milts or rows , five or six dates , some grated manchet , sugar , sack , rose-water , and saffron , make the composition somewhat stiff , and fill the skins , put butter in the bottom of your pie , lay on the herring , and on them dates , gooseberries , currans , barberries , and butter , close it up and bake it , being baked liquor it with butter , verjuyce , and sugar .

Otherwayes .

Bone them , and mince them being finely cleansed with two or three pleasant pears , raisins of the sun , some currans , dates , sugar , cinamon , ginger , nutmeg , pepper , and butter , mingle all together , fill your pies , and being baked , liquor them with verjuyce , claret , or white wine .

To make minced Pies of Ling , Stock-fish , Haberdine , &c.

BEing boild take it from the skin and bones , and mince it with some pippins , season it with nutmeg , cinamon , ginger , pepper , carraway-seed , currans , minced raisins , rose-water , minced lemon-peel , sugar , slic't dates , white wine , verjuyce , and butter , fill your pies , bake them , and ice them .

Otherwayes .

Mince them with yolks of hard eggs , mince also all manner of good pot-herbs , mix them together , and season them with the seasoning aforesaid , liquor it with butter , verjuice , sugar , beaten cinamon , and ice them .

forms of minced pies

Section 19. Or , The seventh Section of Fish .

Shewing the exactest way of dressing all manner of Shell-Fish .

To stew Oysters the French way .

TAke oysters , open them and parboil them in their own liquor , the quantity of three pints or a pottle ; being parboild , wash them in warm water clean from the dregs , beard them and put them in a pipkin with a little white wine , and some of the liquor they were parboiled in , a whole onion , some salt , and pepper , and stew them till they be half done ; then put them and their liquor into a frying pan , fry them a pretty while , put to them a good piece of sweet butter , and fry them therein so much longer , then have ten or twelve yolks of eggs dissolved with some vinegar , wherein you must put in some minced parsley , and some grated nutmeg , put these ingredients into the oysters , shake them in the frying-pan a walm or two , and serve them up .

To stew Oysters otherwayes .

TAke a pottle of large great oysters , parboil them in their own liquor , then wash them in warm water from the dregs , and put them in a pipkin with a good big onion or two , and five or six blades of large mace , a little whole pepper , a slic't nutmeg , a quarter of a pint of white wine , as much wine vinegar , a quarter of a pound of sweet butter , and a little salt , stew them finely together on a soft fire the space of half an hour , then dish them on sippets of French bread , slic't lemon on them ; and barberries , run them over with beaten butter , and garnish the dish with dryed manchet grated and searsed .

To stew Oysters otherwayes .

TAke a pottle of large great oysters , parboil them in their own liquor , then wash them in warm water , wipe them dry , and pull away the finns , flour them and fry them in clarified butter fine and white , then take them up and put them in a large dish with some white or claret wine , a little vinegar , a quarter of a pound of sweet butter some grated nutmeg , large mace , salt , and two or three slices of an orange , stew them two or three walms , then serve them in a large clean scowred dish , pour the sauce on them , and run them over with beaten butter , slic't lemon or orange , and sippets round the dish .

Otherwayes .

Take a pottle of great oysters , and stew them in their own liquor , then take them up , wash them in warm water ; take off the finns , and put them in a pipkin with some of their own liquor , a pint of white wine , a little wine vinegar , six large maces , two or three whole onions , a race of ginger slic't , a whole nutmeg slic't , twelve whole pepper corns , salt , a quarter of a pound of good sweet butter , and a little faggot of sweet herbs ; stew all these together very well , then drain them through a cullender , and dish them on fine carved sippets ; then take some of the liquor they were stewed in , and beat it up thick with a minced lemon , and half a pound of butter , pour it on the oysters being dished , and garnish the dish and the oysters with grapes , grated bread , slic't lemon , and barberries .

Or thus .

Broil great oysters in their shells brown and dry , but burn them not , then take them out and put them in a pipkin , with some good sweet butter , the juyce of two or three oranges , a little pepper and grated nutmeg , give them a walm , and dish them in a fair scowred dish with carved sippets , and garnish it with dryed , grated , searsed fine manchet .

To make Oyster Pottage .

TAke some boild pease , strain them and put them in a pipkin with some capers , some sweet herbs finely chopped , some salt , and butter ; then have some great oysters fryed with sweet herbs , and grosly chopped , put them to the strained pease , stew them together , serve them on a clean scowred dish on fine carved sippets , and garnish the dish with grated bread .

Otherwayes .

Take a quart of great oysters , parboil them in their own liquor , and stew them in a pipkin with some capers , large mace , a faggot of sweet herbs , salt , and butter ; being finely stewed , serve them on slices of dryed French bread , round the oysters slic't lemon , and on the pottage , boild spinage , minced , and buttered , but first pour on the broth .

To make a Hash of Oysters .

TAke three quarts of great oysters , parboil them and save their liquor , then mince two quarts of them very fine , and put them a stewing in a pipkin with half a pint of white wine , a good big onion or two , some large mace , a grated nutmeg , some chesnuts , and pistaches , three or four spoonfulls of wine vinegar , a quarter of a pound of good sweet butter , some oyster liquor , pepper , salt , and a faggot of sweet herbs ; stew the foresaid together upon a soft fire the space of half an hour , then take the other oysters and season them with pepper , salt , and nutmeg , fry them in batter made of fine flour , eggs , salt , and cream , make one half of it green with juyce of spinage , and sweet herbs chopped small , dip them in these batters , and fry them in clarified butter , being fryed keep them warm in an oven ; then have a fine clean large dish , lay slices of French bread all over the bottom of the dish , scald and steep the bread with some gravy of the hash , or oyster liquor , and white wine boild together ; dish the hash all over the slices of bread , lay on that the fryed oysters , chesnuts , and pistaches ; then beat up a leir or sauce of butter , juyce of lemon or oranges , five or six , a little white wine , the yolks of three or four eggs , and pour on this sauce over the hash , with some slic't lemon , and lemon-peel ; garnish the dish with grated bread , being dryed and searsed , some pistaches , chesnuts , carved lemons , and frved oysters .

Sometimes you may use mushrooms boild in water , salt , sweet herbs , large mace , cloves , bay leaves , two or three cloves of garlick , then take them up , dip them in batter and fry them brown , make sauce for them with claret and the juyce of two or three oranges , salt , butter , the juyce of horse-raddish roots beaten and strained , grated nutmeg , and pepper , beat them up thick with the yolks of two or three eggs , do this sauce in a frying-pan , shake them well together , and pour it on the hash with the mushrooms .

To marinate great Oysters to be eaten hot .

TAke three quarts of great oysters ready opened , parboil them in their own liquor , then take them out and wash them in warm water , wipe them dry and flour them , fry them crisp in a frying-pan with three pints of sweet sallet oyl , put them in a dish , and set them before the fire , or in a warm oven ; then make sauce with white wine , wine vinegar , four or five blades of large mace , two or three slic't nutmegs , two races of slic't ginger , some twenty cloves , twice as much of whole pepper , and some salt ; boil all the foresaid spices in a pipkin with a quart of white wine , a pint of wine vinegar , rosemary , time , winter savory , sweet marjoram , bay leaves , sage , and parsley , the tops of all these herbs about an inch long ; then take three or four good lemons slic't , dish up the oysters in a clean scowred dish , pour on the broth , herbs , and spices on them , lay on the slic't lemons , and run it over with some of the oyl they were fryed in , and serve them up hot . Or fry them in clarified butter .

Oysters in Stoffado .

PArboil a pottle or three quarts of great oysters , save the liquor and wash the oysters in warm water , then after steep them in white wine , wine vinegar , slic't nutmeg , large mace , whole pepper , salt , and cloves ; give them a walm on the fire , set them off and let them steep two or three hours ; then take them out , wipe them dry , dip them in batter made of fine flour , yolks of eggs , some cream and falt , fry them , and being fryed keep them warm , then take some of the spices liquor , some of the oyster liquor , and some butter , beat these things up thick with the slices of an orange or two , and two or three yolks of eggs ; then dish the fryed oysters in a fine clean dish on a chafing dish of coals , run on the sauce over them with the spices , slic't orange , and barberries , and garnish the dish with searsed manchet .

To jelly Oysters .

TAke ten flounders , two small pikes or plaice , and four ounces of isingglass ; being finely cleansed , boil them in a pipkin , in a pottle of fair spring water , and a pottle of white wine , with some large mace , and slic't ginger ; boil them to a jelly , and strain it through a strainer into a bason or deep dish ; being cold pare off the top and bottom , and put it into a pipkin , with the juyce of six or seven great lemons to a pottle of this broth , three pound of fine sugar beaten in a dish with the whites of twelve eggs rubbed altogether with a rouling pin , and put amongst the jelly ; being melted but not too hot , set the pipkin on a soft fire to stew , put in it a grain of musk and as much ambergreece well rubbed , let it stew half an hour on the embers , then boil it up , and let it run through your jelly bag ; then stew the oysters in white wine , oyster liquor , juyce of orange , mace , slic't nutmeg , whole pepper , some salt , and sugar ; dish them in a fine clean dish with some preserved barberries , large mace , or poungarnet kernels , and run the jelly over them in the dish , garnish the dish with carved lemons , large mace , and preserved barberries .

To pickle Oysters .

TAke eight quarts of oysters , and parboil them in their own liquor , then take them out , wash them in warm water , and wipe them dry , then take the liquor they were parboild in , and clear it from the grounds into a large pipkin or skillet , put to it a pottle of good white wine , a quart of wine vinegar , some large mace , whole pepper , and a good quantity of salt , set it over the fire , boil it leasurely , scum it clean , and being well boild put the liquor into eight barrels of quarts apiece , being cold put in the oysters , and close up the head .

Otherwayes .

Take eight quarts of the fairest oysters that can be gotten , fresh and new , at the full of the Moon , parboil them in their own liquor , then wipe them dry with a clean cloth , clear the liquor from the dregs , and put the oysters in a well seasoned barrel that will but just hold them ; then boil the oyster liquor with a quart of white wine , a pint of wine vinegar , eight or ten blades of large mace , an ounce of whole pepper , four ounces of white salt , four races of slic't ginger , and twenty cloves , boil these ingredients four or five walms , and being cold put them to the oysters , close up the barrel , and keep it for your use .

When you serve them , serve them in a fine clean dish , with bay leaves round about them , barberries , slic't lemon , and slic't orange .

To souce Oysters to serve hot or cold .

TAke a gallon of great oysters ready opened , parboil them in their own liquor , and being well parboild , put them into a cullender , and save the liquor ; then wash the oysters in warm water from the grounds and grit , set them by and make a pickle for them with a pint of white wine , and half a pint of wine vinegar , put it in a pipkin with some large mace , slic't nutmegs , slic't ginger , whole pepper , three or four cloves , and some salt , give it four or five walms , and put in the oysters into the warm pickle with two slic't lemons and lemon peels ; cover the pipkin close to keep in the spirits , spices , and liquor .

To roast Oysters .

STrain the liquor from the oysters , wash them very clean and give them a scald in boiling liquor or water ; then cut small lard of a fat salt eel , and lard them with a very small larding-prick , spit them on a small spit for that service ; then beat two or three yolks of eggs with a little grated bread , or nutmeg , salt , and a little rosemary and time minced very small ; when the oysters are hot at the fire , baste them continually with these ingredients , laying them pretty warm at the fire . For the sauce boil a little white wine , oyster liquor , a sprig of time , grated bread , and salt , beat it up thick with butter , and rub the dish with a clove of garlick .

To roast Oysters otherwayes .

TAke two quarts of large great oysters , and parboil them in their own liquor ; then take them out , wash them from the dregs , and wipe them dry on a clean cloth ; then have slices of a fat salt eel , as thick as a half crown piece , season the oysters with nutmeg and salt , spit them on a fine small wooden spit for that purpose , spit first a sage leaf , then a slice of eel , and then an oyster , thus do till they be all spitted , and binde them to another spit with packthred , baste them with yolks of eggs , grated bread , and stripped time , and lay them to a warm fire with here and there a clove in them ; being finely roasted make sauce with the gravy that drops from them , blow off the fat , and put to it some claret wine , the juyce of an orange , grated nutmeg , and a little butter ; beat it up thick together with some of the oyster liquor , and serve them on this sauce with slices of orange .

Otherwayes .

Take the greatest oysters you can get , being opened parboil them in their own liquor , save the liquor , and wash the oysters in some water , wipe them dry , and being cold , lard them with eight or ten lardons through each oyster , the lard being first seasoned with cloves , pepper , and nutmeg beaten very small ; being larded , spit them on two wooden scuers , binde them to an iron spit and roast them , baste them with anchove sauce made of some of the oyster liquor , let them drip in it , and being enough . bread them with the crust of a roul grated , then dish them , blow the fat off the gravy , put it to the oysters , and wring on the juyce of a lemon .

To broil Oysters .

TAke great oysters and set them on a gridiron with the heads downwards , put them up an end , and broil them dry , brown , and hard , then put two or three of them in a shell with some melted butter , set them on the gridiron till they be finely stewed , then dish them on a plate , and fill them up with good butter onely melted , or beaten with juyce of orange , pepper them lightly , and serve them up hot .

To broil Oysters otherwayes upon paper .

BRoil them on a gridiron as before , then take them out of the shells into a dish , and chuse out the fairest , then have a sheet of white paper made like a dripping-pan , set it on the gridiron , and run it over with clarified butter , lay on some sage leaves , some fine thin slices of a fat fresh eel being parboild , and some oysters , stew them on the hot embers , and being finely broild serve them on a dish and a plate in the paper they are broild in , and put to them beaten butter , juyce of orange , and slices of lemon .

To broil large Oysters otherwayes .

TAke a pottle of great oysters opened , and parboil them in their own liquor , being done , pour them into a cullender , and save the liquor , then wash the oysters in warm water from the grounds , wipe them with a clean cloth , beard them , and put them in a pipkin , put to them large mace , two great onions , some butter , some of their own liquor , some white wine , wine vinegar , and salt ; stew them together very well , then set some of the largest shells on a gridiron , put two or three in a shell , with some of the liquor out of the pipkin , broil them on a soft fire , and being broild set them on a dish and plate , and fill them up with beaten butter .

Sometimes you may bread them in the broiling .

To fry Oysters .

TAke two quarts of great oysters being parboild in their own liquor , and washed in warm water , bread them , dry them , and flour them , fry them in clarified butter crisp and white ; then have butter'd prawns or shrimps , butter'd with cream and sweet butter , lay them in the bottom of a clean dish , and lay the fried oysters round about them , run them over with beaten butter , juyce of oranges , bay leaves stuck round the oysters , and slices of oranges or lemons .

Otherwayes .

Strain the liquor from the oysters , wash them , and parboil them in a kettle . then dry them and roul them in flour , or make a batter with eggs , flour , a little cream , and salt , rouling them in it , and fry them in butter . For the sauce boil the juyce of two or three oranges , some of their own liquor , a slic't nutmeg , and claret ; being boild a little , put in a piece of butter , beating it up thick , then warm the dish , rub it with a clove of garlick , dish the oysters , and garnish them with slices of orange .

To bake Oysters .

PArboil your oysters in their own liquor , then take them out and wash them in warm water from the dregs , dry them and season them with pepper , nutmeg , yolks of hard eggs , and salt ; the pie being made , put a few currans in the bottom , and lay on the oysters , with some slic't dates in halves , some large mace , slic't lemon , barberries , and butter , close it up and bake it , then liquor it with white wine , sugar , and butter ; or in place of white wine use verjuyce .

The Forms of Oysters Pies .

forms of oyster pies

To bake Oysters otherwayes .

SEason them with pepper , salt , and nutmegs , the same quantity as beforesaid , and the same quantity of oysters , two or three whole onions , nor no currans nor sugar , but adde to it in all respects else ; as slic't nutmeg on them , large mace , hard eggs in halves , barberries , and butter , liquor it with beaten butter , white wine , and juyce of oranges .

Otherwayes for change , in the seasoning put to them chopped time , hard eggs , some anchoves , and the foresaid spices .

Or take large oysters , broil them dry and brown in the shells , and season them with the former spices , bottoms of boild artichocks , pickled mushrooms , and no onions , but all things else as the former , liquor them with beaten butter , juyce of orange , and some claret wine .

Otherwayes .

Being parboild in their own liquor , season them with a little salt , sweet herbs minced small one spoonful , fill the pie , and put into it three or four blades of large mace , a slic't lemon and on flesh dayes a good handful of marrow rouled in yolks of eggs and butter , close it up and bake it , make liquor for it with two nutmegs grated , a little pepper , butter , verjuyce , and sugar .

To make an Oyster Pie otherwayes .

TAke a pottle of oysters being parboild in their own liquor , beard and dry them , season them with large mace , whole pepper , a little beaten ginger , salt , butter , and marrow , close it up , and being baked , make a leir with white wine , the oyster liquor , and one onion , or rub the ladle with garlick you beat it up withal ; it being boild , put in a pound of butter , with a minced lemon , a faggot of sweet herbs , and being boild put in the liquor .

To make Mince Pies or Chewits of Oysters .

TAke three quarts of great oysters ready opened and parboild in their own liquor , then wash them in warm water from the dr●… dry them and mince them very fine , season them light●● 〈◊〉 nutmeg , pepper , salt , cloves , mace , cinamon , carra●…seed , some minced raisins of the sun , slic't dates , sug●…●urrans , and half a pint of white wine , mingle all to●●●●●r , and put butter in the bottoms of the pies , fill the 〈◊〉 and bake them .

To bake Oysters otherwayes .

SEason them with pepper , salt , nutmeg , and sweet herbs strowed on them in the pie , large mace , barberries , butter , and a whole onion or two , for liquor a little white wine , and wine vinegar , beat it up thick with butter , and liquor the pie , cut it up and lay on a slic't lemon , let not the lemon boil in it , and serve it hot .

Otherwayes .

Season them as before with pepper , nutmeg , and salt , being bearded , but first fry them in clarified butter , then take them up and season them , lay them in the pie being cold , put butter to them and large mace , close it up and bake it ; then make liquor with a little claret wine and juyce of oranges , beat it up thick with butter , and a little wine vinegar , liquor the pie , lay on some slices of orange and set it again into the oven a little while .

To bake Oysters otherwayes .

TAke great oysters , beard them , and season them with grated nutmeg , salt , and some sweet herbs minced small , lay them in the pie , with a small quantity of the sweet herbs strowed on them , some twenty whole corns of pepper , slic't ginger , a whole onion or two , large mace , and some butter , close it up and bake it , and make liquor with white wine , some of their own liquor , and a minced lemon , and beat it up thick .

Otherwayes .

Broil great oysters dry in the shells , then take them out and season them with grated nutmeg , pepper , and salt , lay them in the pie , and strow on them the yolks of two hard eggs minced , some stripped time , some capers , large mace , and butter ; close it up , and make liquor with claret wine , wine vinegar , butter , and juyce of oranges , beat it up thick , and liquor the pie , set it again into the oven a little while , and serve it hot .

To make a made Dish of Oysters and other Compounds .

TAke oysters , cockles , prawns , craw-fish , and shrimps ; being finely cleansed from the grit , season them with nutmeg , pepper , and salt , next have chesnuts roasted and blanched , skirrets boild , blanched , and seasoned ; then have a dish or patty-pan ready with a sheet of cool butter paste , lay some butter on it , then the fishes , and on them the skirrets , chesnuts , pistaches , slic't-lemon , large mace , barberries , and butter ; close it up and bake it , and being baked fill it up with beaten butter , beat with juyce of oranges , and some white wine , or beaten butter with a little wine vinegar , verjuyce , or juyce of green grapes , or a little good fresh fish broth , cut it up and liquor it , lay on the cover , or cut it into four or five pieces , lay it round the dish , and serve it hot .

To make cool Butter Paste for this Dish .

TAke to every peck of flour five pound of butter , and the whites of six eggs , work it well together dry , then put cold water to it ; this paste is good onely for pattypans and pasties .

To make Paste for Oyster Pies .

THe paste for thin bak't meats must be made with boiling liquor , put to every peck of flour two pound of butter , but let the butter boil in the liquor first .

To fry Mushrooms .

BLanch them and wash them clean , if they be large , quarter them , and boil them with water , salt , vinegar , sweet herbs , large mace , cloves , bay leaves , and two or three cloves of garlick , then take them up , dry them , dip them in batter , and fry them in clarified butter till they be brown , make sauce for them with claret wine , the juyce of two or three oranges , salt , butter , the juyce of horse-raddish root beaten and strained , slic't nutmeg , and pepper ; put these into a frying-pan with the yolks of two or three eggs dissolved with some mutton gravy , beat and shake them well togerher in the pan that they curddle not , then dish the mushrooms on a dish , being first rubbed with a clove of garlick , and garnish it with oranges and lemons .

To dress Mushrooms in the Italian Fashion .

TAke mushrooms , peel and wash them , and boil them in a skillet with water and salt , but first let the liquor boil with sweet herbs , parsley , and a crust of bread , being boild drain them from the water , and fry them in sweet sallet oyl ; being fryed serve them in a dish with oyl , vinegar , pepper , and fryed parsley . Or fry them in clarified butter .

To stew Mushrooms .

PEel them , and put them in a clean dish , strow salt on them , and put an onion to them , some sweet herbs , large mace , pepper , butter , salt , and two or three cloves ; being tender stewed on a soft fire , put to them some grated bread , and a little white wine , stew them a little more , and dish them ( but first rub the dish with a clove of garlick ) sippet them , lay slic't orange on them , and run them over with beaten butter .

To broil Mushrooms .

TAke the biggest and the reddest , peel them , and season them with some sweet herbs , pepper , and salt , broil them on a dripping-pan of paper , and fill it full , put some oyl into it , and lay it on a gridiron , broil it on a soft fire , turn them often , and serve them with oyl and vinegar .

Or broil them with butter , and serve them with beaten butter , and juyce of orange .

To stew Cockles being taken out of the Shells .

WAsh them well with vinegar , boil or broth them before you take them out of the shells , then put them in a dish with a little claret , vinegar , a handful of capers , mace , pepper , a little grated bread , minced time , salt , and the yolks of two or three hard eggs minced , stew altogether till you think them enough , then put in a good piece of butter , shake them well together , heat the dish , rub it with a clove of garlick , and put two or three toasts of white bread in the bottom , laying the meat on them . Craw-fish , prawns , or shrimps are excellent good the same way being taken out of their shells , and make variety of garnish with the shells .

To stew Cockles otherwayes .

STew them with claret wine , capers , rose or elder vinegar , wine vinegar , large mace , gross pepper , grated bread , minced time , the yolks of hard eggs minced , and butter ; stew them well together . Thus you may stew scollops , but leave out capers .

To stew Scollops .

BOil them very well in white wine , fair water , and salt , take them out of the shells , and stew them with some of the liquor , elder vinegar , two or three cloves , some large mace , and some sweet herbs chopped small ; being well stewed together , dish four or five of them in scollop shells and beaten butter , with the juyce of two or three oranges .

To stew Muskles .

WAsh them clean and boil them in water , or beer and salt ; then take them out of the shells and beard them from gravel and stones , fry them in clarified butter , and being fryed put away some of the butter , and put to them a sauce made of some of their own liquor , some sweet herbs chopped , a little white wine , nutmeg , three or four yolks of eggs dissolved in wine vinegar , salt , and some sliced orange ; give these materials a walm or two in the frying-pan , make the sauce pretty thick , and dish them in the scollop shells .

To fry Muskles .

TAke as much water as will cover them , set it a boiling , and when it boils put in the muskles , being cleanly washed , put some salt to them , and being boild take them out of the shells , and beard them from the stones , moss , and gravel , wash them in warm water , wipe them dry , flour them , and fry them crisp , serve them with beaten butter , juyce of orange , and fryed parsley , or fryed sage dipped in batter , fryed ellicksander leaves , and slic't orange .

To make a Muskle Pie .

TAke a peck of muskles , wash them clean , and set them a boiling in a kettle of fatr water , ( but first let the water boil ) then put them into it , give them a walm , and as soon as they are opened , take them out of the shells , stone them , and mince them with some sweet herbs , some leeks , pepper , and nutmeg ; mince six hard eggs and put to them , put some butter in the pie , close it up and bake it , being baked liquor it with some butter , white wine , and slices of orange .

To stew Prawns , Shrimps , or Crawfish .

BEing boild and picked , stew them in white wine , sweet butter , nutmeg , and salt , dish them in scollop shells ; and run them over with beaten butter , and juyce of orange or lemon .

Otherwayes , stew them in butter and cream , and serve them in scollop shells .

To stew Lobsters .

TAke claret wine , vinegar , nutmeg , salt , and butter , stew them down somewhat dry , and dish them in a scollop shell , run them over with butter and slic't lemon .

Otherwayes , cut it into dice-work , and warm it with white wine and butter , put it in a pipkin with claret wine or grape verjuyce , and grated manchet , and fill the scollop shells .

Otherwayes .

Being boild , take out the meat , break it small , but break the shells as little as you can , then put the meat into a pipkin with claret wine , wine vinegar , slic't nutmeg , a little salt , and some butter ; stew all these together softly an hour , being stewed almost dry , put to it a little more butter , and stir it well together ; then lay very thin toasts in a clean dish , and lay the meat on them . Or you may put the meat in the shells , and garnish the dish about with the legs , and lay the body or barrel over the meat with some sliced lemon , and rare coloured flowers being in summer , or pickled in winter . Crabs are good the same way , onely adde them the juyce of two or three oranges , a little pepper , and grated bread .

To stew Lobsters otherwayes .

TAke the meat out of the shells , slice it , and fry it in clarified butter , ( the lobsters being first boild and cold ) then put the meat in a pipkin with some claret wine , some good sweet butter , grated nutmeg , salt , and two or three slices of an orange ; let it stew leasurely half an hour , and dish it up on fine carved sippets in a clean dish , with sliced orange on it , and the juyce of another , and run it over with beaten butter .

To hash Lobsters .

TAke them out of the shells , mince them small , and put them in a pipkin with some claret wine , salt , sweet butter , grated nutmeg , slic't oranges , and some pistaches ; being finely stewed , serve them on sippets , dish them , and run them over with beaten butter , slic't oranges , some cut of paste , or lozenges of puff paste ,

To boil Lobsters to eat cold the common way .

Take them alive or dead , lay them in cold water to make the claws tuff , and keep them from breaking off ; then have a kettle over the fire with fair water , put in it as much bay salt as will make it a good strong brine , when it boils scum it and put in the lobsters , let them boil leasurely the space of half an hour or more , according to the bigness of them , being well boild take them up , wash them , and wipe them with beer and butter , and keep them for your use .

To keep Lobsters a quarter of a year very good .

TAke them being boild as aforesaid , wrap them in course rags having been steeped in brine , and bury them in a cellar in some sea-sand pretty deep .

To force a Lobster .

TAke a lobster being half boild , take the meat out of the shells , and mince it small with a good fresh eel , season it with cloves and mace beaten , some sweet herbs minced small and mingled amongst the meat , yolks of eggs , gooseberries , grapes , or barberries , and sometimes boild artichocks cut into dice-work , or boild asparagus , and some almond paste mingled with the rest , fill the lobsters shells , claws , tail , and body , and bake it in a bloat oven , make sauce with the gravy and white wine , and beat up the sauce or leir with good sweet butter , a grated nutmeg , juyce of oranges , and an anchove , and rub the dish with a clove of garlick .

To this forcing you may sometimes adde almond paste , currans , sugar , gooseberries , and make balls to lay about the lobsters , or serve it with venison sauce .

To marinate Lobsters .

TAke lobsters out of the shells being half boild , then take the tails and lard them with a salt eel , ( or not lard them ) part the tails into two halves the longest way , and fry them in sweet sallet oyl , or clarified butter ; being finely fryed , put them into a dish or pipkin , and set them by , then make sauce with white wine , and white wine vinegar , four or five blades of large mace , three or four slic't nutmegs , two races of ginger slic't , so me ten or twelve cloves , twice as much of whole pepper , and some salt , boil them altogether with rosemary , time , winter savory , sweet marjoram , bay leaves , sage , and parsley , the tops of all these herbs about an inch long ; then take three or four lemons and slice them , dish up the lobsters in a clean dish , and pour on the broth , herbs , and spices on the fish , lay on the lemons , run it over with some of the oyl or butter they were fryed in , and serve them up hot

To broil Lobsters .

BEing boild lay them on a gridiron , or toast them against the fire , and baste them with vinegar and butter , or butter onely , broil them leasurely , and being broild serve them with butter and vinegar beat up thick with slic't lemon and nutmeg .

Otherwayes .

Broil them the tail being parted in two halves long wayes , also the claws cracked and broild , broil the barrel whole being salted , baste it with sweet herbs , as time , rosemary , parsley , and savory , being broild dish it , and serve it with butter and vinegar .

To broil Lobsters on Paper .

SLice the tails round , and also the claws in long slices , then butter a dripping-pan made of paper , lay it on a gridiron , and put some slices of lobster seasoned with nutmeg , and salt , and slices of a fresh eel , some sage leaves , tops of rosemary , two or three cloves , and sometimes some bay leaves or sweet herbs chopped ; broil them on the embers , and being finely broild serve them on a dish and a plate in the same dripping-pan , put to them beaten butter , juyce of oranges , and slices of lemon .

To roste Lobsters .

TAke a lobster and spit it raw on a small spit , binde the claws and tail with packthread , baste it with butter , vinegar , and sprigs of rosemary , and salt it in the roasting .

Otherwayes .

Half boil them , take them out of the shells , and lard them with small lard made of a salt eel , lard the claws and tails , and spit the meat on a small spit , with some slices of the eel , and sage or bay leaves between , stick in the fish here and there a clove or two , and some sprigs of rosemary ; roast the barrel of the lobster whole , and baste them with sweet butter : make sauce with claret wine , the gravy of the lobsters , juyce of oranges , an anchove or two , and sweet butter beat up thick with the core of a lemon , and grated nutmeg .

Otherwayes .

Half boil them and take the meat out of the tail , and claws , as whole as can be , and stick it with cloves and tops of rosemary ; then spit the barrels of the lobsters by themselves , the tails and claws by themselves , and between them a sage or bay leaf : baste them with sweet butter , and dredge them with grated bread , yolks of eggs , and some grated nutmeg . Then make sauce with claret wine , vinegar , pepper , the gravy of the meat , some salt , slices of oranges , grated nutmeg , and some beaten butter ; then dish the b rrels of the lobsters round the dish , the claws and tails in the middle , and put to it the sauce .

Otherwayes .

Make a forcing in the barrels of the lobsters with the meat in them , some almond paste , nutmeg , time sweet marjoram , yolks of raw eggs , salt , and some pistaches , and serve them with venison sauce .

To fry Lobsters .

BEing boild take the meat out of the shells , and slice it long wayes , flour it , and fry it in clarified butter , fine , white , and crisp , or in place of flouting it in batter , with eggs , flour , salt , and cream , roul them in it and fry them , being fryed make a sauce with the juyce of oranges , claret wine , and grated nutmeg beaten up thick with some good sweet butter , then warm the dish and rub it with a clove of garlick , dish the lobsters , garnish it with slices of oranges or lemons , and pour on the sauce .

To bake Lobsters to be eaten hot .

lobster

BEing boild and cold take the meat out of the shells , and season it lightly with nutmeg , pepper , salt , cinamon , and ginger ; then lay it in a pie made according to this form , and lay on it some dates in halves , large mace , slic't lemons , barberries , yolks of hard eggs and butter , close it up and bake it , and being baked liquor it with white wine , butter , and sugar , and ice it . On flesh dayes put marrow to it .

Otherwayes .

Take the meat out of the shells being boild and cold , and lard it with a salt eel or salt salmon , season it with beaten nutmeg , pepper , and salt ; then make the pie , put some butter in the bottom , and lay on it some slices of a fresh eel , and on that a layer of lobsters , put to it a few whole cloves , and thus make two or three layers , last of all slices of fresh eel , some whole cloves , and butter , close up the pie ; and being baked fill it up with clarified butter

If you bake it this wayes to eat hot , season it lightly , and put in some large mace ; liquor it with claret wine , beaten butter , and slices of orange .

Otherwayes .

forms of lobster pies

If to eat hot season it lightly , and being baked liquor it with butter , white wine , slic't lemon , gooseberries , grapes , or barberries .

To pickle Lobsters .

BOil them in vinegar , white wine , and salt ; being boild take them up and lay them by , then have some bay leaves , rosemary tops , winter savory , time large mace , and whole pepper : boil these foresaid materials all together in the liquor with the lobsters , and some whole cloves ; being boild barrel them up in a vessel that will but just contain them , and pack them close , pour the liquor to them , herbs , spices , and some lemon-peels ; close up the head of the kegg or firkin , and keep them for your use ; when you serve them , serve them with the spices , herbs , peels , and some of the liquor or pickle .

To jelly Lobsters , Crawfish , or Prawns .

TAke a tench being new , draw out the garbish at the gills , and cut out all the gills , it will boil the whiter , then set on as much clear water as will conveniently boil it , season it with salt , wine vinegar , five or six bay leaves , large mace , three or four whole cloves , and a faggot of sweet herbs bound up hard together : so soon as this preparative boils , put in the tench being clean wiped , do not scale it , it being boild take it up and wash off all the loose scales , then strain the liquor through a jelly bag , and put to it a piece of isingglass being first washed and steeped for the purpose , boil it very cleanly , and run it through a jelly bag ; then having the fish taken out of the shells , lay them in a large clean dish , lay the lobsters in slices , and the crawfish and prawns whole , and run this jelly over them . You may make this jelly of divers colours , as you may see in the Section of Jellies , page 188.

Garnish the dish of jellies with lemon-peels cut in branches , or long slices as you fancy , barberries , and fine coloured flowers .

Or lard the lobsters with salt eel , or stick it with candied oranges , green citterns , or preserved barberries , and make the jelly sweet .

To stew Crabs .

BEing boild take the meat out of the bodies or barrels , and save the great claws and the small legs whole to garnish the dish , strain the meat with some claret wine , grated bread , wine vinegar , nutmeg , a little salt , and a piece of butter ; stew them together an hour on a soft fire in a pipkin , and being stewed almost dry , put in some beaten butter , with juyce of oranges beat up thick ; then dish the shells being washed and finely cleansed , the claws and little legs round about them , put in the meat into the shells and so serve them .

Sometimes you may use yolks of eggs strained with butter .

To stew Crabs otherwayes .

BEing boild take the meat out of the shells , and put it in a pipkin with some claret wine , and wine vinegar , minced time , pepper , grated bread , salt , the yolks of two or three hard eggs strained or minced very small , some sweet butter , capers , and some large mace ; stew it finely , rub the shells with a clove or two of garlick , and dish them as is shown before .

Otherwayes .

Take the meat out of the bodies and put it in a pipkin with some cinamon , wine vinegar , butter , and beaten ginger , stew them and serve them as the former , dished with the legs about them .

Sometimes you may add sugar to them , parboild grapes , gooseberries , or barberries , and in place of vinegar , juyce of oranges , and run them over with beaten butter .

To butter Crabs .

THe crabs being boild , take the meat out of the bodies , and strain it with the yolks of three or four hard eggs , beaten cinamon , sugar , claret wine , and wine vinegar , stew the meat in a pipkin with some sweet butter the space of a quarter of an hour , and serve them as the former .

Otherwayes .

Being boild , take the meat out of the shells , as also out of the great claws , cut it into dice-work , and put both the meats into a pipkin together , with some white wine , juyce of oranges , nutmeg , and some slices of oranges , stew it two or three walms on the fire , and the shells being finely cleansed and dried , put the meat into them , and lay the legs round about them in a clean dish .

To make a Hash of Crabs .

TAke two crabs being boild , take out the meat of the claws , and cut it into dice-work , mix it with the meat of the body , then have some pine-apple-seed , and some pistaches or artichock bottoms boild , blanched , and cut into dice-work , or some asparagus boild and cut half an inch long ; stew all these together with some claret wine , vinegar , grated nutmeg , salt , some sweet butter , and the slices of an orange ; being finely stewed dish it on sippets , cuts , or lozenges of puff-paste , and garnish it with fritters of arms , slic't lemon carved , barberries , grapes , or gooseberries , and run it over with beaten butter , and yolks of eggs beaten up thick together .

To force a Crab.

TAke a boild crab , take the meat out of the shell , and mince the claws with a good fresh eel , season it with cloves , mace , some sweet herbs chopped , and salt , mingle all together with some yolks of eggs , some grapes , gooseberries , or barberries , and sometimes boild artichocks in dice-work , or boild asparagus , some almond paste , the meat of the body of the crab , and some grated bread , fill the shell with this compound , and make some into balls , bake them in a dish with some butter and white wine in a soft oven ; being baked , serve them in a clean dish with a sauce made of beaten butter , large mace , scalded grapes , gooseberries , or barberries , or some slic't orange or lemon , and some yolks of raw eggs dissolved with some white wine or claret , and beat up thick with butter ; brew it well together , pour it on the fish , and lay on some slic't lemon , stick the balls with some pistaches , slic't almonds , pine apple-seeds , or some pretty cuts in paste .

To broil Crabs in Oyl or Butter .

TAke crabs being boild in water and salt , steep them in oyl and vinegar , and broil them on a gridiron on a soft fire of embers , in the broiling baste them with some rosemary branches , and being broild serve them with the sauces they were broild with , oyl and vinegar , or beaten butter , vinegar , and the rosemary branches they were basted with .

To fry Crabs .

TAke the meat out of the great claws being first boild , flour and fry them , and take the meat out of the body , strain half of it for sauce , and the other half to fry , and mix it with grated bread , almond paste , nutmeg , salt , and yolks af eggs , fry it in clarified butter , being first dipped in batter , put in a spoonful at a time ; then make sauce with wine vinegar , butter , or juyce of orange , and grated nutmeg , beat up the butter thick , and put some of the meat that was strained into the sauce , warm it and put it in a clean dish , lay the meat on the sauce , slices of orange over all , and run it over with beaten butter , fryed parsley round the dish brim , and the little legs round the meat .

Otherwayes .

Being boild and cold , take the meat out of the claws , flour and fry them , then take the meat out of the body , butter it with butter , vinegar , and pepper , and put it in a clean dish , put the fried crab round about it , and run it over with beaten butter , juyce and slices of orange , and lay on it sage leaves fryed in batter , or fried parsley .

To bake Crabs in Pie , Dish , or Patty-pan .

TAke four or five crabs being boild , take the meat out of the shells and claws as whole as you can , season it with nutmeg and salt lightly ; then strain the meat that came out of body shells with a little claret wine , some cinamon , ginger , juyce of orange and butter ; make the pie , dish , or patty-pan , lay butter in the bottom , then the meat of the claws , some pistaches , asparagus , some bottoms of artichocks , yolks of hard eggs , large mace , grapes , gooseberries , or barberries , dates or slic't orange , and butter , close it up and bake it , being baked , liquor it with the meat out of the body .

Otherwayes .

Mince them with a tench or fresh eel , and season it with sweet herbs minced small , beaten nutmeg , pepper , and salt , lightly seasoned , and mingle the meat that was in the bodies of the crabs with the other seasoned fishes ; mingle also with this foresaid meat some boild or roasted chesnuts , or artichocks , asparagus boild and cut an inch long , pistaches , or pine-apple-seed , and grapes , gooseberries or barberries ; fill the pie , dish , or patty-pan , close it up and bake it , being baked , liquor it with juyce of oranges , some claret wine , good butter beat up thick , and the yolks of two or three eggs , fill up the pie , lay slices of an orange on it , and stick in some lozenges of puff-paste , or branches of short paste .

To make minced Pies of a Crab.

BEing boild , mince the legs , and strain the meat in the body with two or three yolks of eggs , mince also

form of minced crab pie some sweet herbs and put to it , some almond paste or grated bread , a minced onion , some fat eel cut like little dice , or some fat belly of salmon ; mingle it altogether , and put it in a pie made according to this form , season it with nutmeg , pepper , salt , currans , and barberries , grapes , or gooseberries , mingle also some butter , and fill your pie , bake it , and being baked , liquor it with beaten butter and white wine . Or with butter , sugar , cinamon , sweet herbs chopped , and verjuyce .

To dress Tartoise .

CUt off the head , feet , and tail , and boil it in water , wine , and salt , being boild , pull the shell asunder , and pick the meat from the skins , and the gall from the liver , save the eggs whole if a female , and stew the eggs , meat , and liver in a dish with some grated nutmeg , a little sweet herbs minced small , and some sweet butter , stew it up , and serve it on fine sippets , cover the meat with the upper shell of the tortoise , and slices or juyce of orange .

Or stew them in a pipkin with some butter , white winesome of the broth , a whole onion or two , time , parsley , winter savory , and rosemary minc't ; being finely stewed , serve them on sippets or put them in the shells , being cleansed ; or make a fricase in a frying-pan with three or four yolks of eggs and some of the shells amongst them , and dress them as aforesaid .

To dress Snails .

TAke shell snails , and having water boild , put them in , then pick them out of the shells with a great pin into a bason , cast salt to them , scour the slime from them , and after wash them in two or three waters ; being clean scowred , dry them with a clean cloth ; then have rosemary , time , parsley , winter savory , and pepper very small , put them into a deep bason or pipkin , put to them some salt and good sallet oyl , mingle altogether , then have the shells finely cleansed , fill them , and set them on a gridiron , broil them upon embers softly , and being broild , dish four or five dozen in a dish , fill them up with oyl , and serve them hot .

To stew Snails .

BEing well scowred and cleansed as aforesaid , put to them some claret wine and vinegar , a handful of capers , mace , pepper , grated bread , a little minced time , salt , and the yolks of two or three hard eggs minced ; let all these stew together till you think it be enough , then put in a good piece of butter , shaking it together , heat the dish and rub it with a clove of garlick , put them on fine sippets of French bread , pour on the snails , and some barberries , or slic't lemons .

Otherwayes .

Being cleansed , fry them in oyl or clarified butter , with some slices of a fresh eel , and some fryed sage leaves ; stew them in a pipkin with some white wine , butter , and pepper , and serve them on sippets with beaten butter , and juyce of oranges .

Otherwayes .

Being finely boild and cleansed , fry them in clarified butter ; being fryed take them up , and put them in a pipkin , put to them some sweet butter , chopped parsley , white or claret wine , some grated nutmeg , slices of orange , and a little salt ; stew them well together , serve them on sippets , and run them over with beaten butter , and slices of oranges .

To fry Snails .

TAke shell snails in January , February , or March , when they be closed up , boil them in a skillet of boiling water , and when they be tender boild , take them out of the shells with a pin , cleanse them from the slime , flour them , and fry them ; being fryed serve them in a clean dish , with butter , vinegar , fryed parsley , fryed onions , or ellicksander leaves fryed , or served with beaten butter , and juyce of orange , or oyl , vinegar , and slic't lemon .

Otherwayes .

Fry them in oyl and butter , being finely cleansed , and serve them with butter , vinegar , and pepper ; or oyl , vinegar , and pepper .

To make a Hash of Snails .

BEing boild and cleansed , mince them small , put them in a pipkin with some sweet herbs minced , the yolks of hard eggs , some whole capers , nutmeg , pepper , salt , some pistaches , and butter , or oyl ; being stewed the space of half an hour on a soft fire , then have some fryed toast of French bread , lay some in the bottom , and some round the meat in the dish .

To dress Snails in a Pottage .

WAsh them very well in many waters , then put them in an earthen pan , or a wide dish , put as much water as will cover them , and set your dish on some coals ; when they boil take them out of the shells , and scour them with water and salt three or four times , then put them in a pipkin with water and salt , and let them boil a little , then take them out of the water and put them in a dish with some excellent sallet oyl ; when the oyl boils put in three or four slic't onions , and fry them , put the snails to them , and stew them well together , then put the oyl , snails , and onions altogether in a pipkin of a fit size for them , and put as much warm water to them as will make a pottage ; with some salt , and so let them stew three or four hours , then mince time , parsley , penniroyal , and the like herbs ; when they are minced beat them to green sauce in a mortar , put in some crumbs of bread soked with that broth or pottage , some saffron and beaten cloves ; put all into the snails , and give them a walm or two , and when you serve them up , squeese in the the juyce of a lemon , put in a little vinegar , and a clove of garlick amongst the herbs , and beat them in it ; serve them up in a dish with sippets in the bottom of it .

This pottage is very nourishing , and excellent good against a Comsumption .

To bake Snails .

BEing boild and scowred season them with nutmeg , pepper , and salt , put them into a pie with some marrow , large mace , a raw chicken cut in pieces , some little bits of lard and bacon , the bones out , sweet herbs chopped , slic't lemon , or orange , and butter ; being full , close it up and bake it , and liquor it with butter and white wine .

To bake Frogs .

BEing fleyed take the hind legs , cut off the feet and season them with nutmeg , pepper and salt , put them in a pie with some sweet herbs chopped small , large mace , slic't lemon ; gooseberries , grapes , or barberries , pieces of skirret , artichocks , potatoes , or parsnips , and marrow ; close it up and bake it , being baked liquor it with butter , and juyce of orange , or grape verjuyce .

Section 20.

To make all manner of Pottages for Fish Dayes .

French Barley Pottage .

CLeanse the barley from dust , and put it in boiling milk , being boild down , put in large mace , cream , sugar , and a little salt ; boil it pretty thick , then serve it in a dish , scrape sugar on it , and trim the dish sides .

Otherwayes .

Boil it in fair water , scum it , and being almost boild , put to it some saffron , or dissolved yolks of eggs .

To make Gruel Pottage the best way for service .

PIck your oatmeal , and boil it whole on a stewing fire ; being tender boild , strain it through a strainer , then put it into a clean pipkin with fair boiling water , make it pretty thick of the strained oatmeal , and put to it some picked raisins of the sun well washed , some large mace , salt , and a little bundle of sweet herbs , with a little rose-water and saffron ; set it a stewing on a fire of charcoal , boil it with sugar till the fruit be well allom'd , then put to it butter and the yolks of three or four eggs strained .

Otherwayes .

Good herbs and oatmeal chopped , put them into boiling liquor in a pipkin , pot , or skillet , with some salt , and being boild put to it butter .

Otherwayes .

With a bundle of sweet herbs and oatmeal chopped , some onions and salt , seasoned as before with butter .

To make Furmenty .

TAke wheat and wet it , then beat it in a sack with a wash beatle , being finely hulled and cleansed from the dust and hulls , boil it over night , and let it soak on a soft fire all night , then next morning take as much as will serve the turn , put it in a pipkin , pan , or skillet , and put it a boiling in cream or milk , with mace , salt , whole cinamon , and saffron , or yolks of eggs , boil it thick and serve it in a clean scowred dish , scrape on sugar , and trim the dish .

To make Rice Pottage .

PIck the rice and dust it clean , then wash it , and boil it in water or milk ; being boild down , put to it some cream , large mace , whole cinamon , salt , and sugar , boil it on a soft stewing fire , and serve it in a fair deep dish or a standing silver piece .

Otherwayes .

Boild rice strained with almond milk , and seasoned as the former .

Milk Pottage .

BOil whole oatmeal , being cleanly picked , boil it in a pipkin or pot , but first let the water boil ; being well boild and tender , put in milk or cream , with salt and fresh butter , &c.

Ellicksander Pottage .

CHop ellicksanders and oatmeal together , being picked and washed , then set on a pipkin with fair water , and when it boils put in your herbs , oatmeal , and salt , boil it on a soft fire and make it not too thick , being almost boild put in some butter .

Pease Pottage .

TAke green pease being shelled and cleansed , put them into a pipkin of fair boiling water ; when they be boild and tender , take and strain some of them , and thicken the rest , put to them a bundle of sweet herbs , or sweet herbs chopped , salt , and butter , being through boild dish them , and serve them in a deep clean dish with salt and sippets about them .

Otherwayes .

Put them into a pipkin or skillet of boiling milk or cream , put to them two or three sprigs of mint , and salt , being fine and tender boild , thick them with a little milk and flour .

Dry , or old Pease Pottage .

TAke the choicest pease , ( that some call seed-way pease ) commonly they be a little worm eaten , ( those are the best boiling pease ) pick and wash them , and put them in boiling liquor in a pot or pipkin ; being tender boild , take out some of them , strain them and set them by for your use , then season the rest with salt , a bundle of mints and butter , let them stew leasurely , and put to them some pepper .

Strained Pease Pettage .

TAke the former strained pease pottage , put to them salt , large mace , a bundle of sweet herbs , and some pickled capers ; stew them well together , then serve them in a deep dish clean scowred , with thin slices of bread in the bottom , and grated manchet to garnish it .

An excellent stewed Broth for Fish dayes .

SEt a boiling some fair water in a pipkin , then strain some oatmeal and put to it , with large mace , whole cinamon , salt , a bundle of sweet herbs , some strained and whole prunes , and some raisins of the sun ; being well stewed on a soft fire , and pretty thick , put in some claret wine and sugar , serve it in a clean scowred deep dish or standing piece , and scrape on sugar .

Onion Pottage .

FRy good store of slic't onions , then have a pipkin of boiling liquor over the fire , when the liquor boils put in the fryed onions butter and all , with pepper and salt ; being well stewed together , serve it on sops of French bread or pine-molet .

Almond Pottage .

TAke a pound of almond paste , and strain it with some new milk ; then have a pottle of cream boiling in a pipkin or skillet , put in the milk and almonds with some mace , salt , and sugar ; serve it in a clean dish on sippets of French bread , and scrape on sugar .

Otherwayes .

Strain them with fair water , and boil them with mace , salt , and sugar ( or none ) adde two or three yolks of eggs dissolved or saffron ; and serve it as before .

Almond Caudle .

STrain half a pound of almonds being blanched and stamped , strain them with a pint of good ale , then boil it with slices of fine mancher , large mace , and sugar ; being almost boild put in three or four spoonfuls of sack .

Oatmeal Caudle .

BOil ale , scum it , and put in strained oatmeal , mace , sugar , and sliced bread , boil it well , and put in two or three spoonfuls of sack , white wine , or claret .

Egg Caudle .

BOil ale or beer , scum it , and put to it two or three blades of large mace , some sliced manchet and sugar ; then dissolve four or five yolks of eggs with some sack , claret , or white wine , and put it into the rest with a little grated nutmeg ; give it a walm and serve it .

Sugar or Honey-sops .

BOil beer or ale , scum it , and put to it slices of fine manchet , large mace , sugar or honey . Sometimes currans , and boil all well together .

To make an Alebury .

BOil bear or ale , scum it , and put in some mace , and a bottom of a manchet , boil it well , then put in some sugar .

Buttered Beer .

TAke beer or ale and boil it , then scum it , and put to it some liquoras and anniseeds , boil them well together ; then have in a clean flaggon or quart pot some yolks of eggs well beaten with some of the foresaid beer , and some good butter ; strain your butter'd beer , put it in the flaggon , and brew it with the butter and eggs .

Buttered Beer or Ale otherwayes .

BOil beer or ale and scum it , then have six eggs , whites and all , and beat them in a flaggon or quart pot with the shells , some butter , sugar , and nutmeg , put them together , and being well brewed , drink it when you go to bed .

Otherwayes .

Take three pints of beer or ale , put five yolks of eggs to it , strain them together , and set it in a pewter pot to the fire , put to it half a pound of sugar , a penniworth of beaten nutmeg , as much beaten cloves , half an ounce of beaten ginger , and bread it .

Panado's .

BOil fair water in a skillet , put to it grated bread or cakes , good store of currans , mace , and whole cinamon ; being almost boild and indifferent thick , put in some sack or white wine , sugar , and some strained yolks of eggs .

Otherwayes with slic't bread , water , currans , and mace , and being well boild , put to it some sugar , white wine , and butter .

To make a Compound Posset of Sack , Claret , White Wine , Ale , Beer , or Juyce of Oranges , &c.

TAke twenty yolks of eggs with a little cream , strain them and set them by ; then have a clean scowred skillet , and put into it a pottle of good sweet cream , and a good quantity of whole cinamon , set it a boiling on a soft charcoal fire , and stir it continually ; the cream having a good taste of the cinamon , put in the strained eggs and cream into your skillet , stir them together , and give them a walm ; then have some sack in a deep bason or posset-pot , good store of fine sugar , and some sliced nutmeg ; the sack and sugar being warm , take out the cinamon , and pour your eggs and cream very high into the bason , that it may spatter in it , then strow on loaf sugar .

To make a Posset simple .

BOil your milk in a clean scowred skillet , and when it boils take it off , and warm in the pot , bowl , or bason , some sack , claret , beer ale , or juyce of orange ; pour it into the drink , but let not your milk be too hot ; for it will make the curd hard , then sugar it .

Otherwayes .

Beat a good quantity of sorrel , and strain it with any of the foresaid liquors , or simply of its self , then boil some milk in a clean scowred skillet , being boild , take it off and let it cool , then put it to your drink , but not too hot , for it will make the curd tuff .

Possets of Herbs otherwayes .

TAke a fair scowred skillet , put in some milk into it , and some rosemary , the rosemary being well boild in it , take it out and have some ale or beer in a pot , put to it the milk and sugar , ( or none . )

Thus of time , cardus , camomile , mint , or marigold flowers .

To make French Puffs .

TAke spinage , time , parsley , endive , savory , and marigram , chop or mince them small ; then have twenty eggs beaten with the herbs , that the eggs may be green , some nutmeg , ginger , cinamon , and salt ; then cut a lemon in slices , and dip it in batter , fry it , and put on a spoonful on every slice of lemon , fry it finely in clarified butter , and being fried , strow on sack , or claret , and sugar .

Soops , or butter'd Meats of Spinage .

TAke fine young spinage , pick and wash it clean ; then have a skillet or pan of fair liquor on the fire , and when it boils , put in the spinage , give it a walm or two , and take it out into a cullender , let it drain , then mince it small , and put it in a pipkin with some slic't dates , butter , white wine , beaten cinamon , salt , sugar , and some boild currans , stew them well together , and dish them on sippets finely carved , and about it hard eggs in halves or quarters ; not too hard boild , and scrape on sugar .

Soops of Carrots .

BEing boild , cleanse , stamp , and season them in all points as before ; thus also potatoes , skirrets , parsnips , turnips , virginia artichocks , onions , or beets , or fry any of the foresaid roots being boild and cleansed , or peeled , and floured , and serve them with beaten butter and sugar .

Soops of Artichocks , Potatoes , Skirrets , or Parsnips .

BEing boild and cleansed , put to them yolks of hard eggs , dates , mace cinamon , butter , sugar , white wine , salt , slic't lemon , grapes , gooseberries , or barberries , stew them together whole , and being finely stewed , serve them on carved sippets in a clean scowred dish , and run it over with beaten butter and scraped sugar .

To butter Onions .

BEing peeled , put them into boiling liquor , and when they are boild , drain them in a cullender , and butter them whole with some boild currans , butter , sugar , and beaten cinamon , serve them on fine sippets , scrape on sugar , and run them over with beaten butter .

Otherwayes .

TAke apples and onions , mince the onions and slice the apples , put them in a pot , but more apples then onions , and bake them with houshold bread , close up the pot with paste or paper ; when you use them butter them with butter , sugar , and boild currans , serve them on sippets , and scrape on sugar and cinamon .

Buttered Sparagus .

TAke two hundred of sparagus , scrape the roots clean , and wash them , then take the heads of an hundred and lay them even , binde them hard up into a bundle , and so likewise of the other hundred ; then have a large skillet of fair water , when it boils put them in , and boil them up quick with some salt ; being boild drain them , and serve them with beaten butter and salt about the dish , or butter and vinegar .

Buttered Collyflowers .

HAve a skillet of fair water , and when it boils put in the whole tops of the collyflowers , the root being cut away , put some salt to it ; and being fine and tender boild dish it whole in a dish , with carved sippets round about it , and serve it with beaten butter and water , or juyce of orange and lemon .

Otherwayes .

Put them into boiling milk , boil them tender , and put to them a little mace and salt ; being finely boild , serve them on carved sippets , the yolk of an egg or two , some boild raisins of the sun , beaten butter , and sugar .

To butter Quinces .

ROast or boil them , then strain them with sugar and cinamon , put some butter to them , warm them together , and serve them on fine carved sippets .

To butter Rice .

PIck the rice and sift it , and when the liquor boils put it in and scum it , boil it not too much , then drain it , butter it , and serve it on fine carved sippets , and scraping sugar onely , or sugar and cinamon ,

Butter wheat and French barley as you do rice , but hull your wheat and barley , wet the wheat and beat it in a sack with a wash beetle , fan it , and being clean hulled , boil it all night on a soft fire very tender .

To butter Gourds , Pumpions , Cowcumbers , or Muskmillions .

CUt them into pieces , and pare and cleanse them ; then have a boiling pan of water , and when it boils put in the pumpions , &c. with some salt , being boild drain them well from the water , butter them , and serve them on sippets with pepper .

Otherwayes .

Bake them in an oven , and take out the seed at the top , fill them with onions , slic't apples , butter , and salt , butter them , and serve them on sippets .

Otherwayes .

Fry them in slices being cleansed and peeled , either floured or in batter ; being fryed serve them with beaten butter and vinegar , or beaten butter and juyce of orange , or butter beaten with a little water , and served in a clean dish with fryed parsley , ellicksanders , apples , slic't onions fryed , or sweet herbs .

To make buttered Loaves .

SEason a pottle of flour with cloves , mace , and pepper , half a pound of sweet butter melted , and half a pint of ale-yeast or barm , mixed with warm milk from the Cow , and three or four eggs to temper altogether , make it as soft as manchet paste , and make it up into little manchets as big as an egg , cut and prick them , and put them on paper , bake them like manchet with the oven open , they will ask an hours baking ; being baked melt in a great dish a pound of sweet butter , and put rose water in it , draw your loaves , and pare away the crusts , then slit them in three toasts and put them in the melted butter , turn them over and over in the butter ; then take a warm dish and put in the bottom pieces , and strow on sugar in a good thickness , then put in the middle pieces and sugar them likewise , then set on the tops and scrape on sugar , and serve five or six in a dish . If you be not ready to send them in , set them in the oven again , and cover them with a paper to keep them from drying .

To boil French Beans or Lupins .

FIrst take away the tops of the cods and the strings , then have a pan or skillet of fair water boiling on the fire , when it boils put them in with some salt , and boil them up quick ; being boild serve them with beaten butter in a fair scowred dish , and salt about it .

To boil Garden Beans .

BEing shelled and cleansed , put them into boiling liquor with some salt , boil them up quick , and being boild , drain away the liquor and butter them , dish them in a dish like a cross , and serve them with pepper and salt on the dish side .

Thus also green pease , haslers , broom-buds , or any kinde of pulse .

Section 21.

The exactest way for the Dressing of Eggs.

To make Omlets divers wayes .

The first way .

BReak six , eight , or ten eggs more or less , beat them together in a dish , and put salt to them ; then put some butter a melting in a frying-pan , and fry it more or less according to your descretion , onely on one side or bottom .

You may sometimes make it green with juyce of spinage and sorrel beat with the eggs , or serve it with green sauce , a little vinegar and sugar boild together , and served up in a dish with the omlet .

The second way .

TAke twelve eggs , and put to them some grated white bread finely searsed , parsley minced very small , some sugar beaten fine , and fry it well on both sides .

The third way .

FRy toasts of manchet , and put the eggs to them being beaten and seasoned with salt , and some fryed ; pour the butter and fryed parsley over all .

The fourth way .

TAke three or four pippins , cut them in round slices and fry them with a quarter of a pound of butter , when the apples are fryed , pour on them six or seven eggs beaten with a little salt , and being finely fryed dish it on a platedish , or dish , and strow on sugar .

The fifth way .

MIx with the eggs pine-kernels , currans , and pieces of preserved lemons ; being fryed roul it up like a pudding , and sprinkle it with rose-water , cinamon-water , and strow on fine sugar .

The sixth way .

BEat the eggs , and put to them a little cream , a little grated bread , a little preserved lemon-peel , minced or grated very small , and use it as the former .

The seventh way .

TAke a quarter of a pound of interlarded bacon , take it from the rinde , cut it into dice-work , fry it , and being fryed put in some seven or eight beaten eggs with some salt , fry them , and serve them with some grape verjuyce .

The eighth way .

WIth minced bacon among the eggs fryed and beaten together , or with thin slices of interlarded bacon , and fryed slices of bread .

The ninth way .

MAde with eggs and a little cream .

The tenth way .

MInce herbs small , as lettice , bugloss , or burridge , sorrel , and mallows , put currans to them , salt , and nutmeg , beat all these amongst the herbs , and fry them with swet butter , and serve it with cinamon and sugar , or fryed parsley onely , put the eggs to it in the pan .

The eleventh way .

MInce some parsley very small being short and fine picked , beat it amongst the eggs , and fry it . Or fry the parsley being grosly cut , beat the eggs and pour it on , &c.

The twelfth way .

MInce leeks very small , beat them with the eggs and some salt , and fry them .

The thirteenth way .

TAke endive that is very white , cut it grosly , fry it with nutmeg , and put the eggs to it , or boil it being fryed , and serve it with sugar .

The fourteenth way .

SLice cheese very thin , beat it with the eggs , and a little salt , then melt some butter in the pan and fry it .

The fifteenth way .

Take six or eight eggs , beat them with salt , and make a stuffing with some pine-kernels , currans , sweet herbs , some minced fresh fish , or some of the milts of carps that have been fryed or boiled in good liquor , and some mushrooms half boild and slic't ; mingle altogether with some yolks or whites of eggs raw , and fill up great cowcumbers therewith being coared , fill them up with the foresaid forcing , pare them , and bake them in a dish , or stew them between two deep basons , or deep dishes ; put some butter to them , some strong broth of fish , or fair water , some verjuyce or vinegar , and some grated nutmeg , and serve them on a dish with sippets .

The sixteenth way according to the Turkish mode .

Take the flesh of a hinder part of a hare , or any other venison , and mince it small with a little fat bacon , some pistaches or pine-apple-kernels , almonds , Spanish or hazel nuts peeled , Spanish chesnuts or French chesnuts roasted and peeled , or som crusts of bread cut in slices and toasted like unto chesnuts ; season this minced stuff with salt ; spices , and some sweet herbs , if the flesh be raw adde thereunto butter and marrow , or good sweet suet minced small and melted in a skillet , pour it into the seasoned meat that is minced and fry it ; then melt some butter in a skillet or pan , and make an omlet thereof , when it is half fryed put to the minced meat , and take the omlet out of the frying-pan with a skimmer , break it not , and put it in a dish that the minced meat may appear uppermost , put some gravy on the minced meat , and some grated nutmeg , stick some sippets of fryed manchet on it , and slices of lemon . Roast-meat is the best for this purpose .

The seventeenth way .

Take the kidneys of a loin of veal after it hath been well roasted , mince it together with its fat , and season it with salt , spices , and some time or other sweet herbs , adde thereunto some fryed bread , some boild mushrooms or some pistaches , make an omlet , and being half fryed put the minced meat on it .

Fry them well together , and serve it up with some grated nutmeg and sugar .

The eighteenth way .

TAke a carp or some other fish , bone it very well , and adde to it some milts of carps , season them with pepper and salt , or with other spices , adde some mushrooms , and mince them altogether , put to them some apple kernels , some currans , and preserved lemons in pieces shred very small ; fry them in a frying-pan or tart pan , with some butter , and being fried make an omlet . Being half fried , put the fried fish on it , and dish them on a plate , roul it round , cut it at both ends , and spread them abroad , grate some sugar on it , and sprinkle on rose-water .

The nineteenth way .

MInce all kinde of sweet herbs , and the yolks of hard eggs together , some currans , and some mushrooms half boild , being all minced cover them over , fry them as the former , and strow sugar and cinamon on it .

The twentieth way .

TAke young and tender sparagus , break or cut them into small pieces , and half fry them brown in butter , put into them eggs beaten with salt and thus make your omlet .

Or boil them in water and salt , then fry them in sweet butter , put the eggs to them and make an omlet , dish it , and put a drop or two of vinegar or verjuyce on it .

Sometimes take mushrooms , being stewed make an omlet , and sprinkle it with the broth of the mushrooms , and grated nutmeg .

The one and twentieth way .

SLice some apples and onions , fry them , but not too much , and beat some six or eight eggs with some salt , put them to the apples and onions , and make an omlet ; being fried , make sauce with vinegar or grape verjuyce , butter , sugar , and mustard .

To dress hard Eggs divers wayes .

The first way .

PUt some butter into a dish , with some vinegar or verjuyce , and salt ; the butter being melted , put in two or three yolks of hard eggs , dissolve them in the butter and verjuyce for the sauce ; then have hard eggs , part them in halves or quarters , lay them in the sauce , and grate some nutmeg over them , or the crust of white bread .

The second way .

Fry some parsley , some minced leeks , and young onions , when you have fried them pour them into a dish , season them with salt and pepper , and put to them hard eggs cut in halves , put some mustard to them , and dish the eggs , mix the sauce well together , and pour it hot on the eggs .

The third way .

The eggs being boild hard , cut them in two , or fry them in butter , with flour and milk or wine ; being fried , put them in a dish , put to them salt , vinegar , and juyce of lemon , make a sweet sauce for it with some sugar , juyce of lemon , and beaten cinamon .

The fourth way .

Cut hard eggs in twain , and season them with a white sauce made in a frying-pan with the yolks of raw eggs , verjuyce , and white wine dissolved together , and some salt , a few spices , and some sweet herbs , and pour this sauce over the eggs .

The fifth way in the Portugal Fashion .

Fry some parsley small minced , some onions or leeks in fresh butter , being half fried , put into them hard eggs cut into rounds , a handful of mushrooms well picked , washed and slic't , and salt ; fry all together , and being almost fryed , put some vinegar to them , dish them , and grate nutmeg on them , sippet them , and on the sippets slic't lemons .

The sixth way .

Take sweet herbs , as purslain , lettice , burrage , sorrel , parsley , chervel , and time , being well picked and washed mince them very small , and season them with cloves , pepper , salt , minced mushrooms , and some grated cheese , put them to some grated nutmeg , crusts of manchet , some currans , pine-kernels , and yolks of hard eggs in quarters , mingle altogether , fill the whites and stew them in a dish , strow over the stuff being fried with some butter , pour the fried force over the whites being dished , and grate some nutmeg , and crusts of manchet .

Or fry sorrel and put it over the eggs .

To butter a Dish of Eggs.

TAke twenty eggs more or less , whites and yolks as you please , break them into a silver dish , with some salt , and set them on a quick charcoal fire , stir them with a silver spoon , and being finely buttered put to them the juyce of three or four oranges , sugar , grated nutmeg , and sometimes beaten cinamon ; being thus drest , strain them at the first , or afterward being buttered .

To make a Bisk of Eggs.

TAke a good big dish , lay a lay of slices of cheese between two layes of toasted cheat bread , put on them some clear mutton broth , green or dry pease broth , or any other clear pottage that is seasoned with butter and salt , cast on some chopped parsley grosly minced , and upon that some poached eggs .

Or dress this dish whole or in pieces , lay between some carps milts fried , boild , or stewed , as you do oysters , stewed and fried gudgeons , smelts , or oysters , some fryed and stewed , capers , mushrooms , and such like junkets .

Sometimes you may use currans , boild or stewed prunes , and put to the foresaid mixture , with some whole cloves , nutmegs , mace , ginger , some white wine , verjuyce , or green sauce , some grated nutmeg over all , and some carved lemon .

Eggs in Moonshine .

BReak them in a dish upon some butter and oyl , melted or cold , strow on them a little salt , and set them on a chafing dish of coals , make not the yolks two hard , and in the doing cover them , and make a sauce for them of an onion cut into round slices , and fryed in sweet oyl or butter , then put to them verjuyce , grated nutmeg , a little salt , and so serve them .

Eggs in Moonshine otherwayes .

TAke the best oyl you can get , and set it over the fire on a silver dish , being very hot , break in the eggs , and before the yolks of the eggs do become very hard , take them up and dish them in a clean dish ; then make sauce made of fried onions in round slices , fried in oyl or sweet butter , salt , and some grated nutmeg .

Otherwayes .

Make a sirrup of rose-water , sugar , sack , or white wine , make it in a dish and break the yolks of the eggs as whole as you can , put them in the boiling sirrup with some ambergreece , turn them and keep them one from the other , make them hard , and serve them in a little dish with sugar and cinamon .

Otherwayes .

Take a quarter of a pound of good fresh butter , balm it on the bottom of a fine clean dish , then break some eight or ten eggs upon it , sprinkle them with a little salt , and set them on a soft fire till the whites and yolks be pretty clear and stiff , but not too hard , serve them hot , and put on them the juyce of orange and lemons .

Or before you break them put to the butter sprigs of rosemary , juyce of orange , and sugar ; being baked on the embers , serve them with sugar and beaten cinamon , and in place of orange , verjuyce .

Eggs otherwayes .

Fry them whole in clarified butter with sprigs of rosemary under , fry them not too hard , and serve them with fryed parsley on them , vinegar , butter , and pepper .

To dress Eggs in the Spanish Fashion , called , wivos me quidos .

TAke twenty eggs fresh and new , and strain them with a quarter of a pint of sack , claret , or white wine , a quartern of sugar , some grated nutmeg , and salt ; beat them together with the juyce 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 juyce of orange and sugar , or in claret , sugar , or white wine , and shake the eggs with orange comfits , or muskedines 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 , boild 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 .

Otherwayes .

Take twenty yolks of eggs , or as many whites , put them severally into two dishes , take out the cocks tread , and beat them severally 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 ambergreece bound up close in a fine rag , set them a stewing on a soft fire till they be enough on both sides , then dish them on a silver plate , and shake them with preserved pistaches , muskedins white and red , and green citron slic't .

Put into the whites the juyce of spinage 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 gravy of a leg of mutton , or the gravy of roast beef , stir and beat them well together over a chafing dish of coals with a little salt , adde to them also juyce of orange and lemon , or grape verjuyce ; then put in some mushrooms well boild and seasoned . Observe as soon as your eggs are well mixed with the gravy and the other ingredients , then take them off from the fire , keeping them covered a while , then serve them with some grated nutmeg over them .

Sometimes to make them the more pleasing and toothsome , strow some powdered ambergreece , and fine loaf sugar scraped into them , and so serve them .

To dress Eggs in fashion of a Tansie .

TAke twenty yolks of eggs , and strain them on flesh dayes with about half a pint of gravy , on fish dayes with cream and milk , adde 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 chafing-dish with some preserved citron or lemon grated , or cut into small pieces or little bits , and some pounded pistaches ; being well buttered dish it on a plate , and brown it with a hot fire-shovel , strow on fine sugar , and stick it with preserved lemon-peel in thin slices .

Eggs and Almonds .

TAke twenty eggs and strain them with half a pound of almond paste , and almost half a pint of sack , sugar , nutmeg , and rose-water , set them on the fire , and when they be enough , dish them on a hot dish without toast , stick them with blanched and slic't almonds , and wafers , scrape on fine sugar , and trim the dish with your finger .

To broil Eggs.

TAke an oven peel , heat it red hot , and blow off the dust , break the eggs on it , and put them into a hot oven , or brown them on the top with a red hot fire shovel ; being finely broild , put them into a clean dish , with some gravy , a little grated nutmeg , and elder vinegar ; or pepper , vinegar , juyce of orange , and grated nutmeg on them .

To dress poached Eggs.

TAke a dozen of new laid eggs , and the meat of four or five partridges ; or any roast poultrey , mince it as small as you can , and season it with a few beaten cloves , mace , and nutmeg , put them into silver dish with a ladle full or two of pure mutton gravy , and two or three anchoves dissolved , then set it a stewing on a chafing-dish of coals ; being half stewed , as it boils 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 juyce of a couple of oranges , put not in the seeds wipe the dish , and garnish it with four or five whole onions boild and broild .

Otherwayes .

The eggs being poached , put them in a dish , strow salt on them , and grate on cheese which will give them a good relish .

Otherwayes .

Being poached and dished , strow on them a little salt , scrape on sugar , and sprinkle them with rose-water , verjuyce , juyce of lemon , or orange , a little cinamon-water , or fine beaten cinamon .

Otherwayes to poach Eggs.

TAke as many as you please , break them into a dish , and put to them some sweet butter being melted , some salt , sugar , and a little grated nutmeg , give them a cullet in the dish , &c.

Otherwayes .

Poach them , and put green sauce to them , let them stand a while upon the fire , then season them with salt , and a little grated nutmeg .

Or make a sauce with beaten butter , and juyce of grapes mixt with ipocrass , pour it on the eggs , and scrape on sugar .

Otherwayes .

Poach them either in water , milk , wine , sack , or clear verjuyce , and serve them with vinegar in saucers .

Or make broth for them , and serve them on fine carved sippets , make the broth with washed currans , large mace , fair water , butter , white wine , and sugar , vinegar , juyce of orange , and whole cinamon ; being dished run them over with beaten butter , the slices of an orange , and fine scraping sugar .

Or make sauce with beaten almonds , strained with verjuyce , sugar , beaten , butter , and large mace , boild and dished as the former .

Or almond milk and sugar .

A grand Forc't Dish of Eggs.

TAke twenty hard eggs , being blanched part them in halves long wayes , take out the yolks and save the whites , mince the yolks , or stamp them amongst some march-pane paste , a few sweet herbs chopped small , and mingled amongst sugar , cinamon , and some currans well washed , fill again the whites with this forcing , and set them by .

Then have candied oranges or lemons , filled with march-pane paste , and sugar , and set them by also ,

Then have the tops of boild asparagus , mix them with a batter made of flour , salt , and fair water , and set them by .

Next boild chesnuts and pistaches , and set them by .

Then have skirrets boild , peeled , and laid in batter .

Then have prawns boild and picked , and set by in batter also , oysters parboild and cockles , eels cut in pieces being fleyed , and yolks of hard eggs .

Next have green quodling stuff , mixt with bisket bread and eggs , fry them in little cakes , and set them by also .

Then have artichocks and potatoes ready to fry in batter , being boild and cleansed also .

Then have balls of parmisan as big as a walnut , made up and dipped in batter , and some balls of almond paste .

These aforesaid being finely fryed in clarified butter , and muskefied , mix them in a great charger one amongst another , and make a sauce of strained grape verjuyce , or white wine , yolks of eggs , cream , beaten butter , cinamon and sugar , set them in an oven to warm : the sauce being boild up pour it over all , and set it again in the oven , ice it with fine sugar , and so serve it .

Otherwayes .

Boil ten eggs hard , and part them in halves long wayes , take out the yolks , mince them and put to them some sweet herbs minced small , some boild currans , salt , sugar , cinamon , the yolks of two or three raw eggs , and some almond paste ( or none ) mix altogether , and fill again the whites , then lay them in a dish on some butter with the yolks downwards , or in a patty-pan , bake them , and make sauce of verjuyce and sugar , strained with the yolk of an egg and cinamon , give it a walm and put to it some beaten butter ; being dished , serve them with fine carved sippets , slic't orange , and sugar .

To make a great compound Egg as big as twenty Eggs.

TAke twenty eggs , part the whites from the yolks and strain the whites by themselves , and the yolks by themselves ; then have two bladders , boil the yolks in one bladder , fast bound up as round as a ball , being boild hard put it in another bladder , and the whites round about it , binde it up round like the former , and being boild it will be a perfect egg . This serves for grand sallets .

Or you may adde to these yolks of eggs , musk and ambergreece , candied pistaches , grated bisket bread , and sugar , and to the whites almond paste , musk , juyce of oranges , and beaten ginger , and serve it with butter , almond milk , sugar , and juyce of oranges .

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 into toasts and toast them against the fire with a pound of fine sweet butter ; being finely buttered , lay the toasts in a fair clean scowred dish , put the eggs on the toasts , and garnish the dish with pepper , and salt . Otherwyes , half boil them in the shells , then butter them , and serve them on toasts , or toasts about them .

To these eggs sometimes use musk and ambergreece , and no pepper .

Otherwayes .

Take twenty eggs , and strain them whites and all with a little salt , then have a skillet with a pound of clarified butter , warm on the fire , then fry a good thick toast of fine manchet as round as the skillet , and an inch thick ; the toast being finely fryed , put in the eggs on it into the skillet , to fry on the manchet , but not too hard ; being finely fryed put it on a trencher plate with the eggs uppermost , and salt about the dish .

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 gravy without fat , put to it a quarter of a pound of sugar , two ounces of preserved lemon-peel , either grated or cut into thin slices or very little bits , with some salt , and four spoonfuls of rose-water , stir them together on the coals , and being buttered dish them , put some musk on them with some fine sugar ; you may as well eat these eggs cold as hot , with a little cinamon water or without .

Otherwayes .

Dress them with claret , white wine , sack , or juyce of oranges , nutmeg , fine sugar , and a little salt , beat them well together in a fine clean dish , with carved sippets , and candied pistaches stuck in them .

Eggs buttered in the Polonian Fashion .

TAke twelve eggs and beat them in a dish , then have steeped bread in gravy or broath , beat them together in a mortar , with some salt , and put it to the eggs , then put a little preserved lemon-peel into it , either small shred or cut into slices , put some butter into it , butter them as the former , and serve them on fine sippers .

Or with cream , eggs , salt , preserved lemon-peels grated or in slices .

Or grated cheese in buttered eggs and salt .

Otherwayes .

Boil herbs , as spinage , sage , sweet marjoram , and endive , butter the eggs amongst them with some salt , and grated nutmeg .

Or dress them with sugar , orange juyce , salt , beaten cinamon , and grated nutmeg , strain the eggs with the juyce of oranges , and so butter them without butter ; being well buttered , put some more juyce over them and sugar .

To make Minced Pies of Eggs.

BOil them hard , then mince them and mix them with cinamon , raw currans , caraway-seed , sugar , dates , minced lemon-peel , verjuyce , rose-water , butter , and salt ; fill your pie or pies , close them , and bake them ; being baked , liquor them with white wine , butter , and sugar , and ice them . Make your pies according to these forms .

forms of minced egg pies

Eggs or Quelque-shose .

BReak forty eggs , and beat them together with some salt , fry them at four times , half , or but of one side ; before you take them out of the pan make a composition or compound of hard eggs and sweet herbs minced , some boild currans , beaten cinamon , almond paste , sugar , and juyce of orange , strow all over these omlets , roul them up like a wafer , and so of the rest , put them in a dish with some white wine , sugar , and juyce of lemon ; then warm and ice them in an oven , with beaten butter and fine sugar .

Otherwayes .

Set on a skillet either full of milk , wine , water , verjuyce , or sack , make the liquor boil , then have twenty eggs beaten together with salt , and some sweet herbs chopped , run them through a cullender into the boiling liquor , or put them in by spoonfuls , or altogether ; being not too hard boild , take them up and dish them with beaten butter , juyce of orange , lemon , or grape verjuyce , and beaten butter .

Blanch Manchet in a Frying-pan .

TAke six eggs , a quart of cream , a penny manchet grated , nutmeg grated , two spoonfulls of rose-water , and two ounces of sugar , beat it up like a pudding , and fry it as you fry a tansey , being fryed turn it out on a plate , quarter it , and put on the juyce of an orange and sugar .

Quelque-shose otherwayes .

TAke ten eggs , and beat them in a dish with a penny manchet grated , a pint of cream , some beaten cloves , mace , boild currans , some rose-water , salt , and sugar ; beat altogether , and fry it either in a whole form of a tansey , or by spoonfulls in little cakes ; being finely fryed , serve them on a plate with juyce of orange and scraping sugar .

Other Fricase , or Quelque-shose .

TAke twenty eggs and strain them with a quart of cream , some nutmeg , salt , rose-water , and a little sugar ; then have sweet butter in a clean frying-pan , and put in some pieces of pippins cut as thick as a half-crown peece round the apple being coared ; when they are finely fryed put in half the eggs , fry them a little , and then pour on the rest or other half , fry it at two times , stir the last , dish the first on a plate , and put the other on it , with juyce of orange and sugar .

Other Fricases of Eggs.

BEat a dozen of eggs with cream , sugar , nutmeg , mace , and rose water ; then have two or three pippins or other good apples , cut in round slices through core and all , put them in a frying pan , and fry them with sweet butter ; when they be enough take them up and fry half the eggs and cream in other fresh butter , stir it like a tansey , and being enough put it out into a dish , put in the other half of the eggs and cream , lay the apples round the pan , and the other eggs fryed before , uppermost ; being finely fryed dish it on a plate , and put to it the juyce of an orange and sugar .

The best wayes for Dressing of Artichocks .

To stew Artichocks .

THe artichocks being boild , take out the core , and take off all the leaves , cut the bottoms into quarters splitting them in the middle ; then have a flat stewing-pan or dish , with manchet toasts in it , lay the artichocks on them ; then the marrow of two bones , five or six large maces , half a pound of preserved plumbs with the sirrup , verjuyce , and sugar , if the sirrup do not make them sweet enough ; let all these stew together two hours , if you stew them in a dish ; serve them up in it , not stirring them , onely laying on some preserves which are fresh , as barberries , and such like , sippet it and serve it up .

Instead of preserved , if you have none , stew ordinary plumbs which will be cheaper , and do nigh as well .

To fry Artichocks .

BOil and sever all from the bottoms , then slice them in the midst , quarter them , dip them in batter , and fry them in butter . For the sauce take verjuyce , butter , and sugar , with the juyce of an orange , lay marrow on them , garnish them with oranges , and serve them up .

To fry young Artichocks otherwayes .

TAke young artichocks or suckers , pare off all the outside as you pare an apple , and boil them tender ; then take them up and split them through the midst , do not take out the core , but lay the split side downward on a dry cloth to drain out the water ; then mix a little flour with two or three yolks of eggs , beaten ginger , nutmeg , and verjuyce , make it into batter , and roul them well in it ; then get some clarified butter , make it hot , and fry them in it till they be brown . Make sauce with yolks of eggs , verjuyce or white wine , cinamon , ginger , sugar , and a good piece of butter , keep it stirring upon the fire till it be thick , then dish them on white bread toafts , put the caudle on them , and serve them up .

Section 22.

Shewing the best way of making Diet for the Sick .

To make a Broth for a sick body .

TAke a leg of veal and set it a boiling in a gallon of fair water , scum it clean , and when you have so done , put in three quarters of a pound of currans , half a pound of prunes , a handfull of burrage , as much mint , and as much harts-tongue ; let them seethe together till all the strength be sodden out of the flesh , then strain it as clean as you can . If you think the party be in any heat , put in violet leaves and succory .

To stew a Cock against a Consumption .

CUt him in six pieces and wash him clean , then take prunes ; currans , dates , raisins ; sugar , three or four leaves of gold , cinamon ; ginger ; nutmeg , and some maiden-hair cut very small ; put all these foresaid things into a flaggon with a pint of muskadine , and boil them in a great brass pot of half a bushel , stop the mouth of the flaggon with a piece of paste , and let it boil the space of twelve hours ; being well stewed strain the liquor , and give it to the party to drink cold , two or three spoonfuls in the morning fasting , and it shall help him ; this is an approved Medicine .

Otherwayes .

Take a good sleshy cock , draw him and cut him to pieces , wash away the blood clean , and take away the lights that lie at his back , wash it in white wine and no water ; then put the pieces in a flaggon , and put to it two or three blades of large mace , a leaf of gold , ambergreece , some dates , and raisins of the Sun ; close up the flaggon with a piece of paste , and set it in a pot a boiling six hours ; keep the pot filled up continually with hot water ; being boild strain it , and when it is cold give of it to the weak party the bigness of a hazel nut .

Stewed Pullets against a Consumption .

TAke two pullets being finely cleansed , cut them to pieces , and put them in a narrow mouthed pitcher pot well glazed , stop the mouth of it with a piece of paste , and set it a boiling in a good deep brass pot or vessel of water , boil it eight hours , keep it continually boiling , and still filled up with warm water ; being well stewed strain it and blow off the fat , when you give it to the party give it warm with the yolk of an egg dissolved with the juyce of an orange .

To distill a Pig good against a Consumption .

TAke a Pig , fley it , and cast away the guts ; then take the liver , lungs , and all the entrails , and wipe all with a clean cloath ; then put it into a still with a pound of dates , the stones taken our , and sliced into thin slices , a pound of sugar , and an ounce of large mace . If the party be hot in the stomach , then take these cool herbs , as violet leaves , strawberry leaves , and half a handfull of bugloss , still them with a soft fire as you do roses , and let the party take of it every morning and evening in any drink or broath he pleaseth .

You may sometimes adde raisins and cloves .

To make Broth good against a Consumption .

TAke a cock and a knuckle of veal , being well soaked from the blood , boil them in an earthen pipkin of five quarts , with raisins of the sun , a few prunes , succory , lange de beef roots , fennil roots , parsley , a little anniseed , a pint of white wine , hyssop , violet leaves , strawberry leaves ; binde all the foresaid roots and herbs a little quantity of each in a bundle , boil it leasurely , scum it , and when it is boild strain it through a strainer of strong canvas , when you use it , drink it as often as you please blood warm .

Sometimes in the broth , or of any of the meats aforesaid , use mace , raisins of the Sun , a little balm , endive , fennill and parsley roots .

Sometimes sorrel , violet leaves , spinage , endive , succory , sage , a little hyssop , raisins of the Sun , prunes , a little saffron , and the yolk of an egg , strained with verjuyce or white wine .

Otherwayes .

Fennil roots , coltsfoot , agrimony , bettany , large mace , white sanders slic't in thin slices the weight of six pence , made with a chicken and a crust of manchet , take it morning and evening .

Otherwayes .

Violet leaves , wilde tansey , succory roots , large mace , raisins , and damask prunes boild with a chicken and a crust of bread ,

Sometimes broth made of a chop of mutton , veal , or chicken , French barley , raisins , currans , capers , succory roots , parssey roots , fennil roots , balm , burrage , bugloss , endive , tamarisk , harts-horn , ivory , yellow sanders , and fumitory , put to these all , or some , in a moderate quantity .

Otherwayes , a sprig of rosemary , violet leaves , time , mace , succory , raisins , and a crust of bread .

To make a Paste for a Consumption .

TAke the brawn of a roasted capon , the brawns of two partridges , two rails , two quails , and twelve sparrows all roasted ; take the brawns from the bones , and beat them in a stone mortar with two ounces of the pith of roast veal , a quarter of a pound of pistaches , half a dram of ambergreece , a grain of musk , and a pound of white sugarcandy beaten fine ; beat all these in a mortar to a perfect paste , now and then putting in a spoonful of goats milk , also two or three grains of bezar ; when you have beaten all to a perfect paste , make it into little round cakes and bake them on a sheet of white paper .

To make a Jelly for a Consumption of the Lungs .

TAke half a pound of isingglass , as much harts-horn , an ounce of cinamon an ounce of nutmegs , a few cloves , a pound of sugar , a stick of liquoras , four blades of large mace , a pound of prunes , an ounce of ginger , a little red sanders , and as much rubarb as will lie on a six pence , boil the foresaid in a gallon of water , and a pint of claret till a pint be wasted or boild away ; boil them on a soft fire close covered , and slice all your spices very thin .

An excellent Water for a Consumption .

TAke a pint of new milk , and a pint of good red wine , the yolks of twenty four new laid eggs raw , and dissolved in the foresaid liquors ; then have as much fine slic't manchet as will drink up all this liquor , put it in a fair rose still with a soft fire , and being distilled , take this water in all drinks and pottages the sick party shall eat , or the quantity of a spoonful at a draught in beer ; in one moneth it will recover any consumption .

Other Drink for a Consumption .

TAke a gallon of running water of ale measure , put to it an ounce of cinamon , an ounce of cloves , an ounce of mace , and a dram of acter roots , boil this liquor till it come to three quarts , and let the party daily drink of it till he mends .

To make an excellent Broth or Drink for a sick body .

TAke a good fleshy capon , take the flesh from the bones , or chop it in pieces very small , and not wash it ; then put them in a rose still with slices of lemon-peel , wood-sorrel , or other herbs according to the Physicians direction ; being distilled , give it to the weak party to drink .

Or soak them in malmsey and some capon broth before you distill them .

To make a strong Broth for a sick party .

ROast a leg of mutton , save the gravy , and being roasted prick it and press out the gravy with a woodden press ; put all the gravy into a silver porrenger or piece , with the juyce of an orange and sugar , warm it on the coals , and give it the weak party .

Thus you may do a roast or boild capon , partridge pheasant , or chicken , take the flesh from the bones , and stamp it in a stone or woodden mortar , with some crumbs of fine manchet , strained with capon broth , or without bread , and put the yolk of an egg , juyce of orange , lemon , or grape verjuyce and sugar .

To make China Broth.

TAke an ounce of China thin sliced , put it in a pipkin of fair water , with a little veal or chicken , stopped close in a pipkin , let it stand four and twenty hours on the embers but not boil ; then put to it colts foot , scabious , maiden-hair , violet leaves half a handful , candied eringo , and two or three marsh mallows , boil them on a soft fire till the third part be wasted , then put in a crust of manchet , a little mace , a few raisins of the Sun stoned , and let it boil a while longer . Take of this broth every morning half a pint for a moneth , then leave it a moneth , and use it again .

China Broth otherwayes .

TAke two ounces of China root thin sliced , and half an ounce of long pepper bruised ; then take of balm , time , sage , marjoram , nepe , and smalk , of each two slices , clary , a handfull of cowslips , a pint of cowssip water , and three blades of mace ; put all into a new and well glazed pipkin of four quarts , and as much fair water as will fill the pipkin , close it up with paste , and set it on the embers to warm but not to boil , let it stand thus soaking four and twenty hours ; then take it off and put to it a good big cock chicken , a calves foot , a knuckle of mutton , and a little salt ; stew all with a gentle fire to a pottle , scum it very clean , and being boild strain the clearest from the dregs , and drink of it every morning half a pint blood warm .

To make Almond Milk against a hot Disease .

BOil half a pound of French barley in three several waters , keep the last water to make your milk of ; then stamp half a pound of almonds with a little of the same water to keep them from oyling ; being finely beaten , strain it with the rest of the barley water , put some hard sugar to it , boil it a little , and give it the party warm .

An excellent Restorative for a weak Back .

TAke clary , dates , the pith of an oxe , and chop them together , put some cream to them , eggs , grated bread , and a little white sanders ; temper them all well together , fry them , and eat it in the morning fasting .

Otherwayes .

Take the leaves of clary , and nepe , fry them with yolks of eggs and eat them to breakfast .

Excellent wayes for Feeding Poultrey .

To feed Chickens .

IF you will have a sat crammed chicken , coop them up when the damn hath forsaken them , the best cramming for them is wheat meal and milk made into dough , the crams steeped in milk and so thrust down their throats ; but in any case let the crams be small and well wet for choaking . Fourteen dayes will feed a chicken sufficiently .

To feed Capous .

EIther at the barn doors with scraps of corn and chavings of pulse , or else in pens in the house , by cramming them , which is the most dainty . The best way to cram a capon ( setting all strange inventions apart ) is to take barley meal reasonably sifted , and mixing it with new milk , make it into good stiff dough ; then make it into long crams thickest in the middle , and small at both ends : then wetting them in lukewarm milk , give the capon a full gorge thereof three times a day , morning , noon , and night , and he will in a fortnight or three weeks be as fat as any man need to eat .

The ordering of Goslings .

AFter they are hatched you shall keep them in the house ten or twelve dayes , and feed them with curds , scalded chippins , or barley meal in milk knodden and broken , also ground malt is exceeding good , or any bran that is scalded in water , milk , or tappings of drink . After they have got a little strength , you may let them go abroad with a keeper five or six hours in a day , and let the dam at her leasure intise them in the water ; then bring them in , and put them up , and thus order them till they be able to defend themselves from vermine . After a gosling is a moneth or six weeks old you may put it up to feed for a green goose , and it will be perfectly fed in another moneth following ; and to feed them , there is no better meat then skeg oats boild , and given plenty thereof thrice a day , morning , noon , and night , with good store of milk , or milk and water mixt together to drink .

For fatting of elder Geese .

FOr elder geese which are five or six moneths old , having been in the stubble fields after harvest , and got into good flesh , you shall then chuse out such geese as you would feed , and put them in several pens which are close and dark , and there feed them thrice a day with good store of oats , or spelted beans , and give them to drink water , and barley meal mixt together , which must evermore stand before them . This will in three weeks feed a goose so fat as is needful .

The fatting of Ducklings .

YOu may make them fat in three weeks , giving them any kinde of pulse or grain , and good store of water .

Fatting of Swans and Cygnets .

FOr swans and their feeding , where they build their nests , you shall suffer them to remain undisturbed , and it will be sufficient , because they can better order themselves in that business then any man .

Feed your cygnets in all sorts as you feed your geese , and they will be through fat in seven or eight weeks . If you will have them sooner fat , you shall feed them in some pond hedged or placed in for that purpose .

Of fatting Turkies .

FOr the fatting of turkeys sodden barley is excellent , or sodden oats for the first fornight , and then for another fornight cram them in all sorts as you cram your capon , and they will be fat beyond measure . Now for their infirmities when they are at liberty , they are so good Physicians for themselves that they will never trouble their owners , but being coopt up you must cure them as you do pullen . Their eggs are exceeding wholesom to eat , and restore nature decayed wonderfully .

Having a little dry ground where they may sit and prune themselves , place two troughs , one full of barley and water , and the other full of old dried malt whereon they may feed at their pleasure . Thus doing they will be fat in less then a moneth : but you must turn his walks daily .

Of nourishing and fatting Hearns , Puets , Gulls , and Bitters .

HEarns are nourished for two causes , either for Noblemens sports , to make trains for the entering their hawks , or else to furnish on the table at great feasts ; the manner of bringing them up with the least charge , is to take them out of their nests before they can fly , and put them into a large high barn , where there is many and high cross beams for them to pearch on ; then to have on the floor divers square boards with rings in them , and between every board which would be two yards square to place round shallow tubs full of water , then to the boards you shall tye great gobbets of dogs flesh , cut from the bones , according to the number which you feed , and be sure to keep the house sweet , and shift the water oft , onely the house must be made so that it may rain in now and then , in which the hearn will take much delight ; but if you feed her for the dish , then you shall feed them with livers , and the intrails of beasts , and such like cut in great gobbets .

To feed Godwits , Knots , Gray Plovers , or Curlews .

TAke fine chilter wheat , and give them water thrice a day , morning , noon , and night , which will do very effectually ; but if you intend to have them extraordinary crammed fowl , then you shall take the finest drest wheat-meal , and mixing it with milk , make it into paste , and ever as you knead it , sprinkle into it the grains of small chilter-wheat , till the paste be fully mixt therewith , then make little small crams thereof , and dipping them in water , give to every fowl according to his bigness , and that his gorge be well filled : do thus as oft as you shall finde their gorges empty , and in one fornight they will be fed beyond measure : and with these crams you may feed any fowl of what kinde or nature soever .

Otherwayes .

Feed them with good wheat and water , given them thrice a day , morning , noon , and night . If you will have them very fat and crammed fowl , take fine wheat-meal and mix it with milk and make it into paste , and as you knead it put in some corn of wheat sprinkled in amongst the paste , till the paste be fully mixt therewith , then make little small cra●s thereof , and dipping them in water , give to every fowl according to his bigness , and that his gorge be well filled : do thus as oft as you shall finde their gorges empty , and in one fortnight they will be fed very fat , with these crams you may feed any fowl of what kinde or nature soever .

To feed Blackbirds , Thrushes , Felfares , or any small Birds whatsoever .

BEing taken old and wilde , it is good to have some of their kindes tame to mix among them , and then putting them into great cages of three or four yards square , to have divers troughs placed therein , some filled with haws , some with hemp-seed , and some with water , that the tame teaching the wilde to eat , and the wilde finding such change and alteration of food , they will in twelve or fourteen dayes grow exceeding fat , and fit for the kitching .

To feed Ollines .

PUt them into a fine room where they may have air , give them water and feed them with white bread boild in good milk , and in one week or ten dayes they will be extraordinary fat .

To feed Pewets .

FEed them in a place where they may have the air , set them good store of water , and feed them with sheeps lungs cut small into little bits , give it them on boards , and sometimes feed them with shrimps where they are near the sea , and in one fortnight they will be fat if they be followed with meat . Then two or three dayes before you spend them give them cheese-curd to purge them .

The feeding of Pheasant , Partridge , Quails , and Wheatears .

FEed them with good wheat and water , given them thrice a day , morning , noon , and night , will do it very effectually ; but if you intend to have them extraordinary crammed fowl , then take the finest drest wheat-meal , mix it with milk , and make it into paste , ever as you knead it , sprinkle in the grains of corns of wheat , till the paste be full mixt therewith ; then make little small crams , dip them in water , and give to every fowl according to his bigness , that his gorge be well filled : do thus as often as you shall finde his gorge empty , and in one fortnight they will be fed beyond measure . Thus you may feed turtle Doves .

FINIS .