The true preserver and restorer of health being a choice collection of select and experienced remedies for all distempers incident to men, women, and children : selected from and experienced by the most famous physicians and chyrurgeons in Europe : together with Excellent directions for cookery ... : with the description of an ingenious and useful engin for dressing of meat and for distilling th[e] choicest cordial waters with-out wood coals, candle or oyl : published for the publick good / by G. Hartman.

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6. It is very convenient for a small Family, or For Lodgers, especially in the Summer time for dressing their meat in it, without making a fire which would heat the Room.

7. The Door of the ENGINE being shut the Lamp where the Spirit burns, is not seen; so that if any body comes into the Room he will not know what it is, unless you shew it him.

Of the several sorts of Meats, which may with great conveniency be dressed in this ENGINE, both the English and the French way, with Ex∣cellent Direction how to do them.

• 1. An Excellent and Savoury Fricasie after the French way, either of Pigeons; Chickens, Veal Lamb, Mutton, Rabbits, Lamb-stones or Sweet-breads.
• 2. A Leg of Lamb boiled.
• 3. Stewed Veal the French Way.
• 4. Stew'd Broth the English way.
• 5. Stew'd Rabbits the English way.
• 6. A Hare stewed after the French way, which they call Lieore en Civette, which is exceeding Savoury Meat.
• 7. A Hutch-pot the Dutch way, which is ex∣cellent Meat.
• 8. Pottage both English and French.
• 9. Beans and green Pease.
• 10. Milk-Pottage and Rice Milk, Cawdles, and Water-Gruel, &c.
• 11. A Carp in short Broth the French way.

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ordinary way. You must order the quantity of Eggs according to the quantity of your meat ei∣ther more or less.

To stew a Rump of Beef Mrs. Herbert's way.

Take a Rump of Beef, and Season it with pepper, Salt, and Nutmegs grated and ming∣led together; Season and rub it on the bony∣side, and lay it in your Engine or in a Pipkin with the fat side downward. Pour upon it three pintes of Vinegar, and as much water, and three great onions, and a bunch of Rosemary tied up, Stew them three or four hours together with a soft fire, being close covered. Then dish it up upon Sippets with some of the Gravy blowing off the Fat from it. Elder Vinegar is better than ordinary Vinegar.

To make Red-Deer that will keep a quarter of a year, and is Excellent Meat.

Take a piece of the buttock of Bief, the lea∣nest of it; and beat it with a Rowling-pin the space of an hour, till you think you have bro∣ken the grain of it, and have made it very open both to receive the saucing drink, and also to make it tender. Then let it lie two days and two nights in Vinegar and Clarret-wine, of each one pinte, with two Nutmegs beaten. Then take it out and Lard it with Lards as big as your biggest finger, Rowl'd in pepper and salt.

Then take Pepper, Cloves, Mace, and Nut∣meg or Jamaica Pepper; Beat and mix them all together, and season it very well all over, and so Bake it in Pye-paste, and let it stand five or six hours in the Oven. Then when it is cold, put it in the saucing-drink aforesaid, and if it be kept close it will keep a quarter of a year.

A most Excellent and Savoury Estuvee of Veal the French way.

If instead of a Fricasie of Veal, you would have an Estuvee, take a Leg or a Fillet of Veal, and cut it into thin slices, and beat them with the back of a great knife, and stem them simpring∣ly in White-wine and water, of each equal parts with a good lump of butter or Bacon, or some of them both; seasoning it with pepper and salt, a little bundle of Thyme and Parsly, and an Onion if you like it. When it is enough put to it some yolks of Eggs, beaten with White-wine and Verjuice or Vinegar, and some Nut∣meg grated, and some shred Parsly, pour it into the meat and stir it all well together over the fire, till the sauce be thickned. It is an Excel∣lent Dish of Meat.

To make an Hotchpot.

Take a piece of Brisket-beef, a piece of Mut∣ton, a Knuckle of Veal, a good Cullender of Pot-herbs, Carrots, Onions, and Cabbage, a

little broken. Boyl all these together untill they be very thick.

Another Hotchpot.

Take a Brisket Rand of Beef, any piece of Mutton, and a piece of Veal, put this with suf∣ficient water into your pot, and after it hath been skimmed, put in a Cullender full of Pot-herbs, a piece of Cabbage, all half cut; a good quantity of onions whole, six Carrots cut and sliced; let it all boyl till it be almost a Gelly, and stir it often left it burn.

To Stew Beef the French way.

Take good fat Beef, slice it very thin into small pieces, and beat it well with the back of a Chopping-knife, then put it into your Stew-pan or Pipkin, and cover it with Wine and Water; and Season it with Spice and salt, and put to it a handfull of good herbs, and an Onion with Anchovies, let it boyl two hours: a little before you take it up, put in a few Marigold-flowers, and serve it up on Sippets.

The best way to make Beef alamode, which is ex∣ceeding good meat.

Take of the Fillet of Beef and the lean of Pork, shred them together and season it; then take Bacon and cut it into big Lardons, rowl

them in Pepper and Salt, and lay them between the meat in the Stew-pan, and let it stew easily in its own broth, and it will be exceeding short and tender; and will taste like Venison. You may also make an excellent Pye or Pasty of this; putting some Butter upon it.

To Stew a Hare the French way, which they call Lievre en Civette, which is Excellent Savoury meat.

Cut your Hare in six or seven pieces, then Lard them with great Lardons rowled in Pepper and Salt, then put it into your Stew-pan, with Pepper and Salt, and a few Cloves and an O∣nion, with a bundle of Thyme and Parsly ty∣ed together; then pour water upon it and half a pinte of White wine; with half a glass full of Vinegar, with a few Lawrel Leaves and some Orange-peels.

To Bake Pigeons, Teals, or Wild-Ducks, that will keep a quarter of a Year, and are Excellent Meat.

Season them duly with Pepper and Salt, then Bake them in an Oven with store of Butter and some Clarret wine; let the Pot be covered, when they are Baked, take out the pot and the Birds out of it, and wipe them very dry; then put them into the pot again without any Liquor, and pour upon them the Butter that was upon

the Liquor, being first clarified, and as much Butter more, as needeth to cover them three fingers breadth. Being melted and clarified, they may put a few Bay-leaves between the meat and the Butter.

Excellent Pyes of Red-Deer, made by Sr. Kenelm Digby's French Cook at Franckfort.

Lard the lean of the meat very well, with great Lardons rouled in Pepper and Salt; then laying under it a Cake of a fingers thick or Beef-Suet, first chopped small and seasoned with pep∣per and salt, then beaten into a Cake fit for the meat, and another such Cake upon the Deers flesh, then Bake it well in strong Crust, and soa∣ked two or three hours in the Oven after it is Baked enough, which requireth six good hours. If you use no Suet, put in Butter enough.

A Savoury and nourishing boiled Capon from Count Trino at Milan.

Take a fat and fleshy Capon, or a like Hen; dress it in the ordinary manner, and cleanse it within from the Guts, &c. then put in the Fat again into the Belly, and split the Bones of the Legs and Wings (as far as you may, not to deface the Fowl, so as the Marrow may distil out of them; add a little fresh Butter and Mar∣row to it; season it with Salt, Pepper, and what other Spice you like, as also savoury Herbs.

Put the the Capon with all these Condiments into a large, strong, sound Bladder of an Oxe, (first well washed and scowred with red Wine) and tie it very close and fast at the top, that no∣thing may owse out, nor any water get in (and there must be void space in the Bladder, that the Flesh may have room to swell and ferment in; therefore it must be a large one) put this to boil for a couple of hours in a Kettle of wa∣ter, or till you find by touching the Bladder, that the Capon is tender and boiled enough. Then serve it up in a Dish, in the Bladder (dry-wiped) which when you cut, you will find a precious and nourishing Liquor to eat with Bread, and the Capon will be short, tender, most savoury, and full of Juice, and very nou∣rishing.

I conceive that if you put enough Oxe-Mar∣row, you need no Butter, and that it may do well to add Ambergrease, Dates sliced and pith∣ed, Raisins, Currans, and a little Sugar; I sup∣pose Gravie of Mutton may not be amiss.

Peradventure this might be done well in a Sil∣ver Flagon close luted, set in Balneo bulliente, as I make the nourishing Broath or Jelly of Mut∣ton or Chickens, &c.

To bake Mutton after Venison fashion.

Take a large fat Loin of Mutton (or two) boned after the manner of Venison; season it well to your Taste with Pepper and Salt; then

lay it to steep all night in enough of the Sheeps Blood, to cover it over and soak well into it; then lay it into the Paste with all the clotted thick Blood under it, upon it, and hanging about it. You may season the Blood with Pep∣per and Salt before you lay the Meat in it; but though you do not, it will not be amiss, so as the Meat be seasoned high enough. Then bake it as you do an ordinary Pasty; and you may put Gravy of Mutton or strong Broth into it; you may do it in a Dish with Paste, as my Lady of Newport doth her Venison. This way of steep∣ing in Blood before you bake it, is very good also for Venison.

My Lady Glin useth her Venison Pasties thus:

Boil the Bones (well broken) and remaining Flesh of the Venison from whence the Meat of the Pasty is cut, in the Liquor wherein Capons, and Veal, or Mutton have been boiled, so to make very strong Broth of them. The Bones must be broken, that you may have the Marrow of them in the Liquor; and they must stew a long time (covering the Pot close) that you may Make the Broth as strong as you can; and if you put some Gravy of Mutton or Veal to it, it will be the better. When the Pasty is half ba∣ked, powr some this Broth into it, by the hole at the top, and the rest of it when it is quite baked, and wanteth but standing in the Oven to soak; Quaere, rather to put it all in at once

when the Pasty is sufficiently baked, and after∣wards let it remain in the Oven a good while soaking. You may bake the bones (broken) with the Broth and Gravy, or for want thereof, with only water, in an earthen pot close stop∣ped, till you have all the Substance in the Li∣quor, which you may powr into the Pasty an hour before it is baked enough.

If you are in a Park, you may soak the Veni∣son in the Blood of the Deer, and cover the flesh with it clotted together when you put it in Paste. Mutton Blood also upon Venison is very good. You may season your Blood a little with Pepper and Salt.

To bake Venison in Pots to keep all the Year.

After you have boned and skinn'd it, propor∣tion it as you would have it to the bigness of your pots, then to make your Season for it, take of black Pepper two parts, and one of white; take of Nutmegs, Cloves and Ginger, a like quantity; mingle it with your Pepper, so as not to make it so high as the Pepper, and put thereto a sufficient quantity of Salt; with this season your Venison, and as you lay it into the Pots, have some small flakes of Mace, and Bay Leaves, and young Onions, and lay a Lay of them in the bottom, middle and top, and on the top add to it a little whole white Pepper, let your Pots be set into a very hot Oven, and let them stand full seven hours; then draw them,

and turn the Pot with the bottom upwards; af∣ter a while all the Gravy will be run out, and then take the Pot easily off, and pull from the Meat the Onions and Leaves as clean as you can, and put your Pots gently on again, and let them stand so long until the Fat of that which came out of the Pots be so cold, that it may be taken off the Gravy; then melt this Fat again, and so far as it will go when it is clean scumm'd, put in each Pot an equal proportion, then take of good sweet Butter such a quantity as will fill up the Pots to be three Inches above the Veni∣son, but be sure the Butter be very well clarifi'd, then after two days standing, tie it very close with Paper and Leather, that it take no Air.

Do it the same way leaving out the Onions if you please.

Te Souce a Turkey like Sturgeon or Brawn my Lady Cornwallis her way.

Take a good fat Turkey or two, dress them clean, and bone them; then tie them up in the manner of a Sturgeon, with something clean washed; take your Kettle and put into it a pot∣tle of good white Wine, a quart of Water, and a quart of Vinegar, make it boil, and sea∣son it with Salt pretty well, then put in your Turkeys, and let them boil til they be very ten∣der; when they are enough boiled, take them out, and taste the Liquor, if it be not sharp e∣nough, put more Vinegar, and let it boil a lit∣tle;

then put it into an earthen Pot that will hold both Turkeys; when it is cold enough, and the Turkeys through cold, put them into the Liquor in the pot, and be sure they be quite co∣vered with the Liquor; let them lie in it three weeks or a month, then serve it to the Table as Sturgeon, with Fennel on it, and eat it with Elder-Vinegar.

You may do a Capon or two put together, in the same manner; but first larding it with great Lardons rouled in Pepper and Salt. A shorter time lying in the Pickle will serve.

To pickle Capons; my Lady of Portland's French Cook.

Take two large fleshy Capons, not too fat, when you have drawn and truss'd them, lay them upon a Chasing-dish of Charcole to singe them, turning them on all sides till the Hair and Down be clean singed off; then take three pound of good Lard, and cut it into Larding∣pieces about the thickness of a two-peny Cord, and Lard it well, but first season your Bits of Lard with half an ounce of white Pepper, and a handful of Salt, then bind each of them well over with Packthred, and have ready over the fire about two gallons of Beef-Broth, and put them in a little before it boils, when they boil, and are clean scummed, then put in about six Bay Leaves, a little bunch of Thyme, two ordi∣nary Onions stuck full of Cloves, and Salt, if it

be not already salt enough for pickle; when it has boil'd about half an hour, put in another half ounce of beaten white Pepper, and a little after put in a quart of white Wine; so let it boil, until it has boil'd in all an hour, and so let it lie in the pickle till you use it, which you may do the next day, or any time within a fort∣night; instead of Broth, you may use Water, which is better, in case you do four or six, which of themselves will make the Pickle strong e∣nough.

If you will keep them above four days, you must make the Pickle sharp with Vinegar. See See my Lady Cornwallis pickl'd Turkies in her foregoing Receipt.

My Lady Newport's bak'd Venison.

My Lady Newport bakes her Venison in a Dish, thus: A Side or a Hanch serves for two Dishes. Season it as for a Pasty; liue the Dish with a thin Crust of good fine Paste, but make it pret∣ty thick upwards towards the brim, that it may be there Pudding Crust. Lay then the Venison in a round piece upon the Paste in the Dish; that must fill it up to fill the Pudding, but lie at ease. Put over it a Cover, and let it over-reach upon the Brim with some carved Pasty-work to grace it, which must go up with a Border like a Lace, growing a little upwards upon the Co∣ver, which is a little arched up, and hath a lit∣tle hole in the top, to powr in unto the Meat

the strong well-seasoned Broth that is made of the broken Bones and remaining lean Flesh of the Venison. Put a little more Butter or Beef-Suet to the Venison before you put the Cover on, unless it be exceeding fat. This must bake five or six hours or more, as an ordinary Pasty. An hour or an hour and half before you take it out to serve it up, open the Oven, and draw out the Dish far enough to powr in at the little hole of the Cover the strong Decoction of the broken bones and flesh; instead of a Decoction in water, you may boil it by it self in Balneo, in duplici vase, or bake it in a pot with Broth and Gravy of Mutton; then set it in again, to make an end of its baking and soaking. The Meat within (even the Lean) will be exceeding tender and like a Jelly, so that you may cut all of it with a Spoon. If you bake a Side at once in two dishes, the one will be very good to keep cold; and when it is so, you may (if you please) bake it again to have it hot, not so long as at first, but enough to have it all perfectly heated through. She bakes thus in Pewter Dishes of a large size.

Mutton or Veal may be thus baked with their due seasoning; as with Onions, or Onions and Apples, or Larding, or a Cawdle, &c. Sweet-breads, Beatilles, Champignons, Treuffles, &c.

My Lady of Monmouth Boyleth a Capon with White-Broath thus:

Make reasonable good Broath, with the scrag∣ends of Necks of Mutton and Veal: (of which you must have so much as to be at least three quarts of White-broath in the dish with the Ca∣pon, when all is done, else it will not come high enough upon the Capon) beat a quarter of a pound of blanched Almonds with three or four spoonfuls of Cream; and if you will, a little Rose-water, then add some of the Broth to it; so to draw out all their substance, mingling it with the rest of the broth. Boyl your Capon in fair water by it self, and a Marrow-bone or two by themselves in other water; likewise some Chesnuts (instead of which you may use Pistacheos, or macerated pine kernels) and in other water, some Skirrets or Endive, or Parsley roots, according to the season. Also plump some Raisins of the Sun, and stew some sliced with Sugar and water, when all is ready to joyn, beat two or three new layd eggs (whites and all) with some of the white broth that must then be boyling, and mingle it with the rest, and let it boyl on; and mingle the other prepared things with it, as also a little sliced Oringiado, (from which the hard Candy Sugar hath been soaked off with warm water, or a little pill of Orange, (or some Limon pickled with Vine∣gar and Sugar, such as serves for Sallets) which

you throw away after it hath been a while boyled in it; and put a little Sack to your broth, and some Amber-grease if you will, and a small portion of sugar; and last of all, put in the marrow in lumps that you have knocked out of the boyled bones. Then lay your Capon taken hot from the Liquor he is boyled in, upon Sip∣pets and slices of toasted, dryed, light bread, and pour your broth and mixture upon it, and cover it with another dish, and let all stew to∣gether a while: then serve it up.

Of Boyling the Capon in the weak broath of Mutton and Veal, instead of water; so to make the broth the better.

You must remember to Season your Broth in the due time, with Salt and such Spices as you like.

Minced-Pyes.

My Lady Lusson makes her finest Minced-Pyes of Neats-Tongues, but she holdeth the most savoury ones to be of Veal and Mutton equal parts, very small minced. Her finest Crust is made by sprinkling the flower (as much as it needs) with cold water, and then working the paste with little pieces of raw but∣ter in a good quantity; so that She useth nei∣ther hot water nor melted Butter in them; and this makes the Crust short and light. After all the meat and Seasoning, and Plumbs and Citron-Peel &c. is in the Coffin, She puts a little am∣bered

Sugar upon it, thus: Grinde much two grains of Amber-grease, and half a one of Musk, with a little piece of hard Loaf-sugar. This will serve six or eight Pyes strewed all over the top, then cover it with the lid, and set it in the Oven.

To Roast fine Meat.

When the Capon, Chickens or Fowl, have been long enough before the fire to be through hot, and that it is time to begin to baste them; baste them once all over very well with fresh Butter, then presently Powder it all over very thin with flower. This by continual turning before the fire, will make a thin crust, which will keep in all the juice of the meat: therefore baste no more nor do any thing to it till the meat be enough roasted: Then baste it well with Butter as before, which will make the Crust re∣lent and fall away; which being done, and that the meat is growing brown on the outside, be∣sprinkle it over with a little ordinary white salt in gross grains, and continue turning till the outside be brown enough.

The Queen useth to baste such meat with yolks of fresh Eggs beaten thin; which continue to do all the while it is Roasting.

Savoury Collops of Veal.

Cut a Leg of Veal into thin Collops, and beat them well with the back of a knife, then lay them in soak a good half hour, in the yolks of four Eggs, and two whites very well beaten; and a little small shredded Thyme mingled with it, then lay them in the Frying-pan wherein is boyling butter, and pour upon them the rest of the Eggs that the Collops have not imbibed and carried with them, and fry them very well, tur∣ning them in due time. Then pour away all the butter, and make them a sauce of Gravy, seasoned with Salt and Spice and juice of O∣range at last squeezed upon them.

To make Excellent Hare-pyes.

Mrs ••••••••le makes Excellent Hare Pyes, thus: 〈◊〉〈◊〉 ••he flesh of as many Hares as you please very small, then beat them strongly in a Mortar into Paste, which Season duly with Pep∣per and Salt, Lard it throughly all over with great Lardons of Lard, well rowled in Pepper and Salt; put this into a straighter earthen pot to lie close in it. If you like Onions, you may put one or two quartered into the bottom of the Pot, put store of sweet butter upon the meat, and upon that some strong red, or Clarret wine. Cover the Pot with a double strong brown Pa∣per, tyed close about the mouth of it; set it to

Bake with Houshold bread (or in an Oven as a Venison Pasty) for eight or ten hours, then take it out the pot, and thence the meat, and Pour away all the Liquor, which let settle, then take all the congealed Butter, and clarifie it well; put your meat again into the pot, and put upon it your clarified butter, and as much more as is necessary; and I believe the putting of Clarret wine to it is better now; and to omit it before. Bake it again, but a less while, pour out all the Liquor when it is baked, and clarifie the Butter again, and pour it upon the meat, and so let it cool, The Butter must be at least two or three fingers breadth over the meat.

To Stew a Breast of Veal.

Take a Breast of Veal half Roasted, and put it a Stewing with some Wine and Gravy, three or four yolks of Eggs minced smal•• pretty quantity of sweet herbs with an Onion, Ancho∣vies or Limon, stick it either with Thyme or Limon Peels, and season it to your liking.

To Stew Beef.

Take very good Beef, and slice it very thin, and beat it very well with the back of a knife, put to it the gravy of some meat, and some wine or strong broth, sweet herbs a quantity, let it stew till it be very tender, season it to your li∣king, and garnish your dish with Marygold flowers or Barberries.

A Sallet of cold Capon.

It is a good Sallet, to slice a cold Capon thin, mingle with it some Sibbalds Lettice, Rock∣et, and Tarragon sliced small, season all with Pepper salt Vinegar and Oyl, and sliced Limon, a little Origanum doth well with it.

Tender Brawn sliced thin, and layed Sallet-wise in a dish as the sliced Capon, and seasoned with Pepper, Salt, Vinegar, and Oyl, with a little Limon; is also a very good Sallet.

Marrow-Puddings.

Take the pith of Beeves, a good spoonful of Almonds, very small beaten with Rose water, beat the pith when the skin is taken off very well with a spoon, then mingle it with the Al∣monds, and put in it six yolk of Eggs well bea∣ten, and four spoonfuls of Cream boyled and cold, it must be very thick; put in a little Amber-grease, and as much Sugar as will sweeten them, and a little salt, and the marrow of two good bones cut in little pieces. When your Beeves Guts are seasoned, fill them up and boyl them.

To make Excellent Black Puddings.

Take a quart of Sheeps bloud, and a quart of Cream, ten Eggs, the yolks and the whites beaten well together, stir all this Liquor very well, then thicken it with grated bread and

Oatmeal finely beaten, of each a like quanti∣ty; Beef-suet finely shred, and marrow in little Lumps; Season it with a little Nutmeg and Cloves and Mace, mingled with salt, a little sweet Marjoram Thyme and Penny-royal shred very well together, and mingle them with the other things; some put in a few Currans, then fill them in cleansed Guts and boyl them care∣fully,

To make a Shoulder of Mutton like Venison.

Save the bloud of your Sheep, and strain it, take grated bread almost the quantity of a pen∣ny loaf, Pepper, Thyme, chopt small, mingle these Ingredients with a little of the bloud, and stuff the Mutton, then wrap up your shoulder in the Cawl of your Mutton, and lay it in the bloud twenty four hours, prick the shoulder with your knife to let the bloud into the flesh, and so serve it with Venison sawce.

To make Spinage-broath

Take Strong broth, and boyl a Neck of mut∣ton and a Marrowbone in it, and skim it very well, then put in half a pound of French Bar∣ley, and a bundle of sweet herbs, and two or three blades of large Mace, let these boyl very well, then mince half a peck of Spinage, and two great Onions very small, and let it boyl one hour or more, Season it with Salt as you please,

and send the Mutton and the Marrow bone in a dish with French bread or Manchet, to the Ta∣ble.

To make a boyled Sallet of Spinage, put the herbs without any Liquor in a dish upon a Chafing-dish of coals, and stir them continual∣ly for fear of burning, and much moisture will stew out from them in half, or three quarters of an hour; Squeeze away all the Liquor you can wring out. Then stew the dry herbs very well with store of fresh Butter.

Monsieur de Bourdeaux used to take in a Morning, a Broth thus made.

Make a very good Broth (so as to gelly when it is cold) of a lean piece of a Leg of Veal, the crag end of a Neck of Mutton and a Pullet, sea∣soning it with a little salt, Cloves, and pepper, to your mind. [Mrs. S.K. used to put stoned Raisins and Currans to it] Beat some of it with a handfull of blanched Almonds, and twenty husked seeds of Citron, and strain it to the whole; put Sugar to it, and so drink it warm as an emulsion.

Another.

Make strong Broth with a piece of Beef, Mut∣ton, and Veal, adding a piece of the sinnews of the Leg of Beef; seasoning it with two great Onions quartered, some Cloves and white Pep∣per, in due time, put in a Capon, or take some

Broth out to boyl it in. But before you put in the Capon, take out some of the broth, in which Boyl and Stew Turneps first prepared thus: fry them in scalding Butter till they be tender, then take them out with a holed skimmer, and lay them in a holed dish warmed set in another whole dish. When all the Butter is quite drayned out stew them in a Pipkin in the Broth as is said a∣bove. When you will make up your pottage, put some Ladles full of the broth of the great Pot (driving away the fat with your Ladle) upon slices of scorched bread in a deep dish. Let this mittonner a while, then lay the Capon upon it, and pour the Turneps and broth of them over all. A Duck in lieu of a Capon, will make ve∣ry good pottage, but then it is best to fry that first as the Turneps, then Boyl it.

Monsieur Vidales good Portage de sante is thus made.

Make a good and well Seasoned Bouillon with lean Beef, Mutton, and Veal; in which boyl a Capon: Boyl with it either Cabbage or Tur∣neps or whole Onions, the first two you put into the broth all over the dish; but the Onions you lay all round the brim when you serve it in. Whilst the meat is boyling to make the Bouillon, you must rost a fleshy piece of Beef, (without fat) of two or three pound; and when it is half roa∣sted, squeeze out all the juice, and put the flesh into the Pot with the rest of the meat to Boyl;

which will both colour and strengthen it. When you find your Bouillon good, pour it into the dish where your bread lyeth sliced (which must be very light and spongy) and dryed first, af∣ter it is sliced (and let it mittonner a little, then pour the gravy of Beef upon it (or of mutton) and lay your Capon upon it, and lay on your Roots round about it. It is best to boyl by them∣selves in some of the Bouillon in a Pot apart, the Roots or Onions.

A good Pottage for Dinner is thus made.

Boyl Beef, Mutton, Veal volaille, and a little piece of the lean of a Gammon of the best Ba∣con, with some quartered onions (and a lit∣tle Garlick, if you like it) you need no salt if you have Bacon; but put in a little Pepper and Cloves. If it be in the Winter, put in a bun∣del of sweet herbs, or whole Onions or Roots or Cabbage, if Season of herbs, boyl in a little of the broth a part, some Lettice, Sorrel, Bo∣rage, and Bugloss &c. till they be onely well mortified. If you put in any gravy, let it boyl or stew a while with the broth; put it in due time upon the toasted bread to mittoner &c. If you boyl some half roasted meat with your broth it will be the better.

Another.

Make a good Strong broth of Veal and Mut∣ton, then take out the Meat, and put into it a good Capon or Pullet, but first, if it be very fat, parboyl it a little to take away the oyliness of it, and then put into the broth, and when it hath boyled a little therein, put in some grated bread a faggot of sweet herbs, two or three blades of Mace, and a peell'd Onion, when it is ready to be dish'd up, take the yolks of six Eggs, beat them very well with two or three spoonfuls of White wine. Then take the Capon out of the broth, and thicken it up with the Eggs, and so Dish it up with the Capon, and toasts of White bread, or slices which you please, and have rea∣dy boyled the Marrow of two or three bones, with some tender boyled white Endive, and strow it over the Capon.

Quaer. Of Beating some blanched Almonds with some of the broth, and then putting it to the rest whilst it is Stewing.

For plain Savoury English Pottage.

Make it of Beef, Mutton and Veal, at least ad∣ding a Capon, Pullet or Pigeons. Put in at first a quartered onion or two, some oatmeale or French Barley, some bottom of a Venison Pasty Crust, twenty whole grains of pepper, four or five Cloves at least, and a little bundle of sweet herbs, store of Marigold flowers. You may put in Parsley or other herbs.

A good Savoury Strong Broth as it was made for the Queen on mornings.

Make very good Broth, with some lean of Veal, Beef, and Mutton; and with a brawny Hen or young Cock. After it is scummed, put in an Onion quartered (and if you like it a clove of Garlick) a little Parsly, a sprig of Thyme, as much Mint, a little Baum, some Coriander seeds bruised, and a very little Saf∣fron; a little Salt, Pepper and a Clove. When all the substance is boyled out of the meat, and the broth very good, you may drink it so; or pour a little of it upon toasted sliced bread and stew it till the bread have drunk up all that broth; then add a little more, and stew; so adding broth by little and little, that the bread may imbibe it and swell, whereas if you drown it at once, the bread will not swell, and grow like Jelly; and thus you will have a good Pot∣tage. You may add Cabbage or Leeks, or En∣dive, or Parsly Roots, in the due time before the broth hath ended boyling, and time enough for them to become tender. In the Summer you may put in Lettice, Sorrel, Purslane, Bo∣rage, and Bugloss, or what other Pot-herbs you like. But green herbs do rob the strength and vigour and cream of the Pottage.

The Queens ordinary Bouillon de fante in a morning, was thus:

A Hen, a handful of Parsley, a sprig of Thyme, three of Spearmint, a little Baum, half a great Onion, a litle Pepper and salt, and a Clove; as much water as would cover the Hen; and this boyled to less than a pinte, for one good pottinger full.

An Excellent and wholsom Water-grewell is thus made.

Into a Poshet of two quarts of water, besides the due proportion of beaten Oatmeale, put two handfuls of Wood-sorrel a little chopped and bruised, and a good quantity of picked and washed Currans tyed loosely in a thin stuff bag, (as of Bolter cloath) boyl these very well to∣gether, seasoning the Composition in due time with Salt, Nutmeg, Mace, or what else you please; as Rosemary, &c. when it is sufficiently boyled, strain the Oatmeal, and press out all the juice and humidity of the Currans and herbs, throwing away the insipid husks; and season it with sugar, and butter, and to each pottinger∣full two spoonfuls of Rhenish wine and the yolk of an Egg.

Venison or Mutton &c. is well baked in a Lattin Coffin; but then you must Line it within with Paste to have Pudding Crust, and cover it

with Paste as a Venison Pasty. The Coffin must be near a hands breadth high, and more long than broad. You may have of several sizes, to Bake from a Side of Venison to half or a quar∣ter. To Bake Mutton &c. in a Stewing man∣ner, you must have a Cover to it of the same, like a Box.

To make ordinary plain wholsome Posset, when you Sup not, Do thus:

Put a Pinte of good milk to boyl; as soon as it doth so, take it from the fire, to let the great heat of it cool a little; for doing so, the Curd will be the tenderer, and the whole of a more uniform consistence. When it is pretty well cooled, pour it into the pot, wherein is about two spoonfuls of Sack, and about four of Ale, with sufficient Sugar dissolved in them. So let it stand a while near the fire, till you eat it.

Mr. May makes thus his Smallage Grewell, that he takes constantly for his Breakfast (and after his Pellets of Butter and Liquorice) in the Spring. In a Marble Mortar beat great Oatmeale to meal (which requireth long bea∣ting) then boyl it three or four hours in Spring-water, to a Posnet full of two or three quarts of water, he putteth not above half a pottinger full of Oatmeale, before it is beaten; for after beating, it appeareth more. To this quantity he puts as much Smallage as he buyeth for a pen∣ny

which maketh it strong of the herb, and very green. Chop the Smallage exceeding small, and put it in about a good half hour before you are to take your Poss••et from the fire. You are to season your grewell with a little salt at the due time; and you may put a little Nutmeg and Mace to it. When you have taken it from the fire, put into it a good proportion of Butter, which stir well, to incorporate with the Grew∣ell, when it is melted.

Grewel of Oatmeal and Rice.

Doctor Pridion ordered my Lord Cornwallis for his chief Diet in his Looseness, the follow∣ing Grewel; which he found very tastful:

Take about two parts of Oatmeal well beaten in a Mortar, and one part of Rice in subtil Powder; boil these well in water, as you make Water-Grewel, adding a good proportion of Cinamon to boil also in due time; then strain it through a Cloth, and sweeten it to their Taste. The Yolk of an Egg beaten with a little Sherry Sack, and put to it, is not bad in a Loosness; at other times you may add Butter; it is very tastful and nourishing.

To make a pleasant and wholsom Flummery Cawdle.

Take some Lumps and Spoonfuls of Flumme∣ry when it is cold, boil it with Ale and white Wine, then sweeten it with Sugar to your Taste.

A Nourishing Almond-Cawdle for weak Persons.

Take four ounces of blanched Almonds, stamp and strain them with a quart of good Ale, then boil it gently, and put to it the yolks of two new-laid Eggs, and season it with Sugar; it is very nourishing for weak Persons.

Another strengthening Cawdle.

Take a quart of the best strong Ale-wort of the first running, and put into it three Dates shred small, one Nutmeg grated, a small stick of Cinamon, and three Leaves of Comfry, boil them all together to a pint, then put thereto half a pound of of the Pith of an Oxe, and a pint of good Muscadine; let it boil three or four walms, and then add a pint of red Rose-water, and twelve yolks of Eggs, sweeten it with white Sugar candy to your Taste.

An Emulsion or Almond-Milk, to strengthen, cool, and to induce Sleep.

Take half a pound of blanched Almonds, beat them in a Mortar, sprinkling them now and then with Barly-water, then when they are well beaten, put more Barly water to them, and strain it through a Cloth; beat the Almonds again with that remaineth in the Cloth, and strain them again with more Barly-water; do

this again till you get all the Milk out of the Almonds, and that you have employed a quart of Barly-broth; then put them to two ounces of Rose-water, and four ounces of fine Sugar, and so drink it.

Very good Oatmeal Pap, by Dr. Colladon.

Put beaten Oatmeal to soak an hour or two in Milk, as you do in Water when you make Flum∣mery, then strain it out into a Posnet through a sitting Strainer; and if you judge it too thick of the Oatmeal for sufficient boyling, add more Milk to it: Set this to boil, putting then into it a Lump of Sugar (about as big as a little Walnut) and stir it well all the while, that it burn not to. About an hours boyling is suffici∣ent; by which time it should be grown pretty thick; put then a good Lump of fresh Butter to it, which being well melted and stirred into the Pap, and incorporated with it, take it from the fire, and put it into a Dish, and strew some fine Sugar upon it, or mingle some Sugar with it to sweeten the whole quantity. You may sea∣son it also with Rose-water, or Orange-flower-water, or Ambergrease, or some Yolks of new-laid Eggs. You may put in a very little Salt at the first.

Wheaten Flummery.

In the West-Countrey they make a kind of Flummery of Wheat-flower, which they judge to be more hearty and pleasant than that of Oat∣meal, thus; Take half or a quarter of a Bushel of good Bran of the best Wheat (which containeth the purest Flower of it, though lit∣tle) and is used to make Starch, and in a great wooden Bowl or Pail let it soak with cold water upon it three or four days; then strain out the Milky water from it, and boil it to a Jelly, or like Starch; which you may season with Sugar and Rose and Orange flower-water, and let it stand till it be cold and gellied; then eat it with White or Rhenish Wine, or Cream, or Milk, or Ale.

Pap of Oatmeal-Panado.

Beat Oatmeal small, put a little of it to Milk, and let it boil stewingly till you see that the Milk begins to thicken with it; then strain the Milk from the Oatmeal (this is, as when you soak or boil out the Substance of Oatmeal with Water, to make Flummery) then boil up that Milk to the height of Pap; which sweeten with a little Sugar, and put to it some yolks of Egg dissolved in Rose or Orange-flower-water, and let it mittoner a while upon a Chafing-dish; (quaere, of a little Sack, if it turn not the Milk)

and a little Butter, if you like it; you may boil a little Mace in the Milk.

Another.

Beat a couple of new-laid Eggs in good, clear Broth; heat this a little, stirring It all the while; then powr this upon a Panado (made thick) of the same Broth; and keep them a little upon the Chafing-dish to incorporate, stir∣ring them all the while; quaere of putting to it a little Wine: also, Juice of quick Oranges.

To stew Wardens or Pears.

Pare them, put them into a Pipkin, or into our Engin, with so much red or Claret Wine and Water, of each at much as will near reach to the top of the Pears; stew or boil them gently till they grow tender, which may be in two hours; after a while, put in some sticks of Cinamon bruised, and a few Cloves; when they are almost done, put in Sugar enough to season them well, and their Syrup; which you powr out upon them in a deep Plate.

To stew Apples.

Pare them, and out them into Slices; stew them with Wine and Water as the Pears, and season them in like manner with Spice; towards the end sweeten them with Sugar, breaking the

Apples into Pap by stirring them. When you are ready to take them off, put in good store of fresh Butter, and incorporate it well with them, by stirring them together. You stew these be∣tween two Dishes; the quickest Apples are the best.

A Sack-Posset as Sir Kenelm's House-keeper made it for him.

Take three pints of Cream, boil in it a lit∣tle Cinamon, a Nutmeg quartered, and two spoonfuls of grated Bread, then beat the yolks of twelve Eggs very well with a little cold Cream, and a spoonful of Sack; when your Cream has boil'd about a quarter of an hour, thicken it up with the Eggs; then sweeten it with Su∣gar, and take half a pint of Sack, and six spoonfuls of Ale, and put it into the Bason or Dish you intend to make it in, with a little Am∣bergrease (if you please) then powr your Cream and Eggs into it, holding your hand as high as conveniently you can, gently stirring in the Bason with a Spoon as you powr it: so serve it up. If you please you may strew Sugar upon it.

You may strew Ambered Sugar upon it as you eat it, or Sugar beaten with Cinamon, if you like it.

Sillibubs, by the Lady Middlesex.

My Lady Middlesex makes Sillibubs for little Glasses with Spouts, thus; Take three pints of sweet Cream, one of quick white Wine (or Rhenish) and a good Wine-Glass full (better than a quarter of a pint) of Sack; mingle with them about three quarters of a pound of fine Sugar in powder: Beat all these together with a whisk till all appeareth converted into Froth. Then powr it into your Sillibub-Glasses, and let them stand all Night. The next day the Curd will be thick and firm above, and the Drink clear under it. I conceive it may do well to put into each Glass when you powr the Li∣quor into it, a Sprig of Rosemary a little bruis∣ed, or a little Limon-peel, or some such thing to quicken the Taste; or use Amber-Sugar, or Spirit of Cinamon, or of Lignum Cassiae, or Nutmegs, or Mace, or Cloves, a very little.

A Receipt for a Tansie.

Spinage, Sorrel, Tansie, Wheat, a Quart of Cream, Bread (the quantity of a twopeny Loaf) twenty Eggs, and half the Whites, one Nutmeg, half a pound of Sugar, and the Juice of a couple of Limons.

Spinage is the chief Herb to have the Juice; Wheat also is very good, when it is young and

tender. You must not take much Sorrel, for fear of turning the Cream, but less Tansie; so little that it may not taste distinctly in the com∣position; I doubt there is too much Bread. The Juice of Limons is put in at the end of all. You may lay thin Slices of Limon upon the Tansie made, and Sugar upon them.

To make a Cake my Lady Cambden's Way.

Take three pound and a half of Flower, a penniworth of Cloves and Mace, and a quarter of a pound of Sugar and Salt, and strew it on the Flower, there being a hole in the middle; then take the yolks of eight Eggs well beaten with a spoonful and half of Rose-water; take likewise a pint of thick Cream, and a pound of Butter, melt them together, and when it is so, take three quarters of a pint of Ale-yeast, and mingle the yeast and Eggs together; then take the warm Liquor, and mingle all together; when you have done, take all and powr it into the Bowl, and so cover the Flower over the Liquor, then cover the Pan with a Napkin, and when it is risen take four pounds of Currans well wash'd and half a pound of Raisins sliced, and let them be well dried and hot, and so stir them in; when 'tis risen, have your Oven hot against the Cake is made, and let it stand three quarters of an hour; when it is half baked, Ice it over with fine Sugar and Rosewater, and the Whites of Eggs, and Musk and Ambergrease.

When you mingle your yeast and Eggs toge∣ther for the Cake, put Musk and Amber to that.

To make a good Cake as Sir Kenelm's House keep∣er made it for him.

Take four quarts of fine Flower, two pound and a half of Butter, three quarters of a pound of Sugar, four Nutmegs, a little Mace, a pound of Almonds finely beaten; half a pint of Sack, a pint of good Ale-yeast, a pint of boil'd Cream, twelve Yolks and four Whites of Eggs, four pound of Currans: When you have wrought all these into a very fine Past, let it be kept warm by the Fire half an hour before you set it into the Oven. If you please you may put into it two pound of Raisins of the Sun stoned and quartered.

The Ice for this Cake.

Take the Whites of three new-laid Eggs, and three quarters of a pound of fine Sugar finely beaten, beat it well together with the Whites of Eggs, and Ice the Cake. If you please, you may add a little Musk or Ambergrease.

Let your Oven be of a temperate heat, and let your Cake stand therein two hours and a half before you Ice it, and afterwards only to harden the Ice.

My Lady Harvey's way to make a Caroway Cake.

Take three pound and a half of the finest Flower, and dry it in an Oven, one pound and a half of sweet Butter; and rub it in the Flow∣er until it be crumbled very small, that none of it be seen; then take three quarters of a pint of new Ale-yeast, and half a pint of Sack, and half a pint of new Milk, six spoonfuls of Rose-water, four yolks and two whites of Eggs; then let it lie before the Fire half an hour or more; and when you go to make it up, put in three quarters of a pound of Caroway Comfits, and a pound and a half of Biskets; put it in the O∣ven, and let it stand an hour and a half.

Mrs Stockdels Excellent small Cakes, which are much esteemed at Court; the King himself hath eat of them.

Take three pounds of very fine Flower, one pound and half of Butter, and as much Cur∣rans, and as much Sugar, seven Eggs, one half of the Whites taken out, and knead all well to∣gether into a Paste, adding one Nutmeg gra∣ted, and a little Rosewater; so make them up about the bigness of your hand, and bake them upon a Plate of Tin.

To make Excellent Small Cakes.

Take three pound of very fine Flower well dried by the Fire, and put to it a pound and a half of Loaf-Sugar sifted in a very fine Sieve, and dried, three pound of Currans well wash'd and dried in a Cloth, and set by the Fire; when your Flower is well mixed with the Sugar and Currans, you must put in it a pound and a half of unmelted Butter, ten spoonfuls of Cream, with the yolks of three new-laid Eggs beat with it, one Nutmeg, and if you please three spoon∣ful of Sack; when you have wrought your Paste well, you must put it in a Cloth, and set it in a Dish before the Fire till it be through warm; then make them up in little Cakes, and prick them full of Holes; you must bake them in a quick Oven unclosed.

Afterwards Ice them over with Sugar. The Cakes should be about the bigness of a hand∣breadth, and thin, of the size of the Sugar-Cakes sold at Barnet.

Mrs Ragly's Cheese-Cakes.

Take twelve quarts of Milk from the Cow, turn it with a good spoonful of Runnet; break it well, and put it into a large strainer, in which rowl it up and down that all the Whey may run out into a little Tub; when all that will is run out, wring out more; then break the Curds

well; then wring it again, and more Whey will come; thus break and wring till no more come; then work the Curds exceedingly with your hand in a Trey, till they become a short uni∣form Paste; then put to it the yolks of eight new-laid Eggs, and two Whites, and a pound of Butter; work all this long together, in the long working (at the several times) consisteth the making them good; then season them to your Taste with Sugar finely beaten; and put in some Cloves and Mace in subtil Powder; then lay them thick in Coffins of fine Paste, and bake them.

My Lady Diana Peters her Scotch Collops.

Cut a Leg or two of Mutton into thin Slices, which beat very well; put them to fry over a very quick Fire, in a Pan first glazed over, with no more Butter melted in it than just to besmear a little at the bottom of the Pan; turn them in due time: There must never be but one Row in the Pan, nor any Slice lying upon another, but every one immediate to the Pan. When they are fried enough, lay them in a hot Dish covered, over a Chafingdish; and powr upon them the Gravy that runs out of them into the Pan. Then lay another Row of Slices in the pan to fry as before, and when they are enough, put them into the Dish to the other. When you have enough by such repetitions, or by do∣ing them in two or three Pans all at a time, take

a potttinger full of Gravy of Mutton, and put into it a piece of Butter, as much as a Walnut, and a quartered Onion, if you will (or rub the Dish afterwards with Garlick) and Pepper and Salt, and let this boil to be very hot; then throw away the Onion, and powr this into the Dish upon the Slices, and let them stew a little together; then squeeze an Orange upon it, and serve it up.

A Fricasie of Veal.

Cut a Leg of Veal into thin Slices, and beat them; put about half a pint of water, or Flesh-Broth to them, with some Thyme, Marjoram, and an Onion or two quartered, and a little Butter; boil them till they be tender, having seasoned them with Salt and about twenty Corns of whole white Pepper, and four or five Cloves. When they are enough, take half a pint of white Wine, and four yolks of Eggs, a quarter of a pound of Butter (or more) a good spoon∣ful of Thyme, sweet Marjoram and Parsley, all minced small (more Parsley than of the others) a pottinger full of your Gravy. When all these are well incorporated together over the Fire, and well beaten, powr it into the Pan to the rest, and turn it continually over the Fire til all be well incorporated and thickned; then throw away the Onion and first Sprigs of herbs, Squeeze an Orange to it, and so serve it up hot.

A Tansie.

Take three pints of Cream, fourteen new-laid Eggs (seven Whites put away) one pint of Juice of Spinage, six or seven spoonful of Juice of Tansie, a Nutmeg (or two) sliced small, half a pound of Sugar, and a little Salt; beat all these together; then fry it in a Pan with no more Butter than is necessary. When it is enough, serve it up with Juice of Orange, or Slices of Limon upon it.

My Lady Middlesex's Excellent Slip-Coat Cheese.

Take of good Morning Milk, putting Cream to it; a quart of Cream is the proportion my Lady useth to as much Milk as both together make a large round Cheese of the bigness of an ordinary Tart-plate, or Cheese-plate; as big as an ordinary first Cheese that the Market-wo∣men sell, which they call Cream-Cheese. Thus for want of Stroakings at London, you may take one part of Cream to five or six of Morning-Milk, and for the rest, proceed as with Stroak∣ings, and these will prove as good.

To make Slip Coat Cheese, as Sir Kenelm's House-Keeper made them for him.

According to the bigness of your Moulds, proportion your Strokings for your Cheese-Curds,

to six quarts of Stroakings, take a pint of Spring-water; if the Weather be hot, then let the Water be cold, and before you put it into the Stroakings, let them stand a while to cool after they are milk'd, and then put in the Water with a little Salt first stirr'd in it; and having stirr'd it well together, let it stand a little while, and then put in about two spoon∣ful of good Runnet, stir it well together, and cover it with a fair Linnen Cloth, and when it becomes hard like a thick Jelly, with a skim∣ming-Dish lay it gently into the Moulds; and as it sinks down into the Moulds, fill it still up till all be in, which will require some three or four hours time; then lay a clean fine Cloth into another Mould of the same size, and turn it into it, and then turn the skirts of the Cloth over it, and lay upon that a thin Board, and upon that as much weight as with the Board may make two pound or thereabouts; and about an hour after, lay another clean Cloth into the other Mould, and turn the Cheese into that; then lay upon the Board so much as will make it six or seven pound weight; and thus continue turning of it till night; then take away the weight, and lay it no more on it; then take a very small quantity of Salt finely beaten, and sprinkle the Cheese all over with it as slightly as can be imagined. Next Morning turn it into another dry Cloth, and let it lie out of the Mould upon a plain Board, and change it as often as it wets the Cloth, which must be three

or four times a day; when it is so dry, that it wets the Cloth no more, lay it upon a Bed of green Rushes, and lay a Row upon it; but be sure to pick the Bents clean off, and lay them even all one way; if you cannot get good Rushes, take Nettles or Grass. If the Weather is cold, cover them with a Linnen and Woolen Cloath; In case you cannot get Stroakings, take five quarts of New Milk, and one of Cream; ift the Weather be cold, heat the Water hot tha•• you put to the Stroakings; turn the Cheese eve∣ry day, and put to it fresh of whatsoever you keep it in. They are usually ripe in ten days.

To make Mustard my Lady Holmeby's Way.

My Lady Holmeby makes her quick fine Mu∣stard thus; Chuse true Mustard-seed, dry it in an Oven after the Bread is out; beat and searce it to most subtil Powder; mingle Sherry-Sack with it (stirring it a long time very well) so much as to have it of a fit consistence for Mu∣stard; then put a good quantity of fine Sugar to it, as five or six spoonful (or more) to a pint of Mustard, stir and incorporate all well together. This will keep good a long time: Some do like to put to it a little (but a little) very sharp Wine-Vinegar.

To make Bolonia Puddings as they make them at Milan in Italy, which are better than those of Bolonia.

Take seventeen pound and a half of a fore-quarter of Pork, and three pound and a half of lean Buttock Beef, chop them well together, but not too small; then put to them a pound and half of Salt well dried and powdered, and three ounces of white Pepper grosly bruised; mix and knead them all well together like Paste; and if you will have them fat, you may put to them a pound or two of the Fat or Bacon of the Hog cut in square Dice; put thereto when you knead it, a Glass-ful of deep red Wine; then fil your large Beef-Guts with this, being first well scowred and cleansed from all the slime, by turning them; then wipe them dry before you fill them: In filling them, you must squeeze, and press down the Meat very hard, that all the Wine may get out of them, and that they may be stuffed very close; then tie them fast with Packthred, and hang them up over the Mantle-tree in the Kitchen, not in the Chimney, for they would dry too fast; leave them there for three weeks, then hang them in a Garret, where the Wind and Air comes in; and when they are well dried, take them down and wipe them, then grease them over with Sallet Oyl, and lay them in a Box in Hay, and they will keep good all the year long. You may cut your Guts

of the length of eight or nine inches, or twelve inches long, and tie them first at one end before you fill them. When you will use them, boil one or two at a time in fair water for an hour, and when they are cold, cut them in round slices, and they will look pure red and white, and are excellent Meat, better than any Neats-tongue, they will keep good a fortnight after they are boiled. These Puddings I have often made in England, and kept them all the year long; and they have been exceedingly praised by all those that did eat of them.

To make Harts-horn Jelly.

Take four pounds of Harts-horn rasped, boil it in two quarts of Water til it be a Jelly, which you may try upon a Plate (it will be so in four or five hours gentle boiling) and then strain the clear Liquor from the Horn (which will be a good quart) then set it on the Fire again, with fine Sugar in it to your Taste, with half a pint of white Wine or Sack in it, and a Bag of Spice containing a little Ginger, a stick of Ci∣namon bruised, and a Nutmeg quartered, and two or three Cloves bruised. Assoon as it be∣ginneth to boil, put into it the Whites of three or four Eggs beaten, and let it boil up gently, til the Eggs harden into a Curd; then pour in∣to it the Juice of four Limons, and take it pre∣sently off the Fire, and run it through an Hy∣pocras Bag.

My Lady Paget's Harts-horn Jelly.

Take a small Cock-Chick when it is scalded, slit it in two pieces, lay it to soak in warm wa∣ter until the Blood be well out of it; then take a Calves-foot half boiled, slit it in the middle, and pick out the Fat and Black of it; put these into a Gallon of fair Water, scum is very well; then put into it an ounce of Harts-horn, and half an ounce of rasped Ivory; when it is half consumed, take some of it up, and if it jelly, take it off, and put it into a Bason; then beat the Whites of four Eggs, with four spoonful of Rosewater, and put it to the Jelly, with a quarter of an ounce of Cinamon well bruised, one flake of Mace, three or four thin slices of Ginger, one top of Rosemary, and two or three of sweet Marjoram, sweeten it with fine Sugar, then set it over a Chafing-dish of Coals, and stir it well; then cover it close, and blow under it to make it boil, till the Curd hardens; then wring into it the Juice of half a Limon, and take it presently from the Fire, and strain it: If you would have it more Cordial, you may add one Grain of Ambergrease, and half a Grain of Musk, ground with a little Su∣gar.

The Way to dress Poor John, to make it very tender and good Meat.

Put it into a Kettle in cold Water, and so hang it over the Fire, and let it soak and stew without boiling for three hours, but the Water must be very hot; then make it boil two or three walms: By this time it will be very ten∣der, and swelled up; then take out the Back∣bone, and put it to fry with Onions, if you put it first into hot water, (as Ling and such Salt-fish) or being boyled if you let it cool, and heat it again, it will be tough and hard.

Buckorn is to be watered a good hour before you put it to the fire, then boyl it till it be ten∣der, which it will be quickly, then Butter it as you do Ling; and if you will put Eggs to it.

To Stew or Dress an Eel with Ragust the French way.

Cut the Eel in pieces and put them into your Stew-pan, with white wine, Butter, Sibbalds, and Parsly shred, some Capers, Salt and Pep∣per, and a few chippings of bread to allay the sauce; when it is enough, serve it up, and if you will you may make a white sauce to it with whites of Eggs and Verjuice, or white wine and Vinegar.

To Stew a Carp in Short Broth.

Cut the Carp in pieces and cast them into white-Wine, or half water and half white wine, Season it with Pepper, Salt, and Cloves, some Limon or Orange-peel; put into it a bundle of Parsly and Thyme, with an Onion if you will; let it stew easily till there remain but a little Broth or Sauce, then put into it some Butter and some Parsly shred very small, then serve it up.

Salmon in Short Broth.

Boil it in Wine, Water and Vinegar, till it be tender, then put into it a piece of Butter, which will enter into the fish; then take it out and put it in a Cloath and eat it with Vinegar. you may make also a sauce to it, with Butter and Anchovies, which is an excellent Sauce for it.

Monsieur St. Ebremonds way of Stewing Oysters.

Take what quantity you will of the best Oy∣sters to eat raw, open them, putting all their water with the fish into a Bason. Take out the Oysters one by one (that you may have them washed clean in their own water) and lay them in the dish you intend to Stew them in. Then let their water run upon them through a fine lin∣nen, that all their foulness may remain behind.

Then put a good great Lump of Butter to them, which may be (when melted) half as much as their water. Season them with Salt, Nutmeg, and a very few Cloves. Let this boyl smartly, covered, when it is half boyled, put in some Crusts of light French Bread, and boil it on till all be enough, then serve them up.

My Lord of St. Albans's way to Boyl Beef most tender and short.

Take a Rump or Brisket of Beef, keep it without Salt as long as you may without dan∣ger to have it smell ill; for so it grows mellow and tender, which it would not do if it were presently salted. When it is sufficiently mor∣tifi'd, rub it well with Salt: let it lie so but a day and a night, or at most two nights and a day. Then boyl it in no more water then is necessa∣ry, boyl it pretty smartly at first, but after∣wards but a simpring or Stewing Boyling, which must continue seven or eight hours. Sometimes he boyls it half over night, and the rest the next morning; If you should not have time to Salt it you may supply that want thus: When the Beef is through boyled, you may put so much Salt into the Pot as to make the Broth like brine, and then boil it gently an hour longer; or take out the Beef and put it into a deep dish, and put to it some of his broth made brine, and cover it with another dish, and stew it so an hour. A Hanch of Venison may be done the same way.

OF PRESERVING, CONSERVING and CANDYING, &c.

Apples in Gelly my Lady Pagets way; set down by Sir Kenelm Digby.

MY Lady Paget makes her fine Preserved Pippins thus: They are done best when Pippins are in their prime, for quickness; which is in November. Make your Pippin-water as strong as you can of the Apples, and that it may be the less boyled, and consequently the paler, put in at first the greatest quantity of pared and quartered Apples the water will bear. To every pint of Pippin-Water, add (when you put the Sugar to it) a quarter of a pint of fair Spring-Water that will bear Soap, (of which sort only you must use) and use half a pound of Sugar, the purest double Refined. If you will have much Gelly, two Pippins finely Pared and whole, will be enough; you may put in more, if you will have a greater Proportion of substance to the Gelly. Put at first but half the Sugar to the Liquor, for so it will be the paler. Boyl the Apples by themselves in fair water

with a very little Sugar, to make them tender; then put them into the Liquor, and the rest (the other half) of the Sugar with them. Boil them with a quick fire till they be enough, and the Liquor do gelly; and that you see the Ap∣ples look very clear, and as though they were transparent. You must put the juice of two Limons and half an Orange to this, in the due time. Every Pippin should be lapped over in a broad Pill of Orange; which you must pre∣pare thus: Pare the Orange broad and very thin, and all hanging together; rub it with salt, PricK it, and boyl it in several waters, to take away the bitterness and make it tender. Then the Orange Peels must be Preserved in or∣dinary manner; and it imports not though they be done many days before the Apples be ready, and kept in syrrup. Preserve it by it self with sufficient quantity of Sugar, when it is through∣ly done and very tender (which you must cast to do before hand, to be ready when the Apples are ready to be put up) take them out of their Syrup, and lap every Pippin in an Orange-Peel, and put them into a Pot or glass, and pour the Liquor upon them; which will be Gelly o∣ver and about the Apples when all is cold. This Proportion of Liquor, Apples, and Orange-Peels, will take up about three quarters of a pound of Sugar in all. If you would keep them any time, you must put in weight for weight of Sugar.

Sir Kenelms Observation.

I conceive Apple-Johns instead of Pippins, will do better; both for the Gelly and substance, and especially at the latter hand of the year; and I like them thin sliced, rather than whole; and the Orange-Peels scattered among them in little pieces or Chips.

My Lady Barclays's Sweet-meat of Apples.

My Lady Barclay makes her fine Apple-gelly with slices of John-Apples, sometimes She mingles a few Pippins with the Johns to make the Gelly, but She likes best the Johns single, and the cooler is paler. First fill the Glass with slices cut round-wise, and then pour the Gelly into it to fill up the vacuities. The Gelly must be boiled to a good stiffness, then when it is ready to take from the fire, put in some juice of Limon, and of Oranges if you like it; but these must not boyl, yet it must stand a while upon the fire slewing in good heat, to have the juices incorporate and penetrate well. Amber-grease doth well in this Sweet-meat; Gelly and slices of Golden-Pippins, made as of John Apples and Pippins are exceeding good.

Mrs. Marbury the Queens Preserving-Woman, makes her Apples in Gelly thus:

Cut your Apples into quarters (either pared or unpared) boyl them in a sufficient quantity of water till it be very strong of the Apples. Take the clear Liquor, and put to it sufficient Sugar to make Gelly, and the slices of Apple; so boyl them all together till the slices be enough and the Liquor Gelly; or you may boil the sli∣ces in Apple-liquor without Sugar, and make Gelly of other Liquor, and put the slices into it when it is Gelly, and they be sufficiently boiled. Either way, you must at the last put some juice of Limon to it, and Amber ana Musk if you will. You may do it with halfs or quartered Apples, in deep glasses; with store of Gelly a∣bout them. To have these clear, take the pie∣ces out of the Gelly they are boiled in with a slice, so as you may have all the Rags run from them, and then put neat clean pieces into clear Gelly. The other Gelly is as good to eat, and will serve as well for glasses, in which you stand not so much upon the outward beauty.

Dr. Bacon his Syrup of Apples.

You may make an Excellent Syrup of Apples thus: Slice a douzen or twenty Pippins into thin slices; and lay them in a deep Dish S. S. S. with pure double Refined Sugar in powder. Put

two or three spoonfuls of water to them, and cover them close with another dish, cutting their joyning that nothing may expire. Then set them into an Oven, and when you take out the Dish, you will have an Excellent Syrup, and the remaining substance of the Apples will be insipid.

You may proceed with Damsons in the same manner (or other Plumbs) and you will have excellent stewed Damsons, (as fair as Preser∣ved ones) swimming in a very fine Syrup.

To make Excellent Marmelade of Pippins.

Take the quickest Pippins when they are newly gathered and are sharp; pare and coar, and cut them into half quarters, put to them their weight of the finest Sugar in powder. Put them into the Preserving-Pan, and pour upon them as much Fountain Water as will even cover them. Boyl them with a quick fire, till by try∣ing a little upon a plate you find it gellieth when it is cold; then take it from the fire, and put into it a little of the Rinde of Limons rasped ve∣ry small, and a little of the yellow Rinde of Oranges boiled tender, (casting away the first water to correct their bitterness) and cut into narrow slices (as in the Gelly of Pippins) and break the Apples with the back of the Preser∣ving-Spoon whil'st it cooleth. If you like them sharper, you may put in a little Juice of Limons a little before you take the Fan from the fire.

When it is cold, put it into Pots, this will keep a year or two This is the juice of Apples (strai∣ned out of Rasped Apples in such sort as you make Marmelade of Quinces, with the juice of Quinces would not be better than fair water, to boil your Apples and Sugar in.

Gelly of Quinces as it was made by Sr. Kenelms Direction, and the Receipt set down by himself.

The Quinces being very ripe, and having been long gathered, I took twelve Quinces in quarters, and the juice of sixteen others, which made two pound of juice, and I made a strong Decoction of about twenty four others, ad∣ding to these twenty four (to make the De∣coction the stronger and more slimy) the Coars and Parings of the twelve in quarters, and the Coars and Parings of the twenty four and the Quinces sliced, All these boyled about an hour and half in ten pintes of water, then I strained and pressed out the Decoction, and had be∣tween four and five pounds of strong Decoction. To the Decoction and Syrup I put three pound of fine Sugar, which being dissolved and scum∣med, I put in the quarters often turning them, and in near three quarters of an hour it was e∣nough. When it was cold, it was store of firm clear red Gelly, and the quarters very tender and well penetrated with the Sugar. I found by this making that the juice of Quinces is not so good to make Jelly, it maketh it somewhat run¦ning like Syrup.

Preserved Quinces made by Sr. Kenelm's Di∣rections and set down by himself.

When I made Quinces with Gelly, I used the first time these proportions, of the Decoctions of Quinces three pound, of Sugar one pound three quarters, flesh of Quinces two pound and half; The second time these, of Decoction two pounds and half, Sugar two pounds and a quar∣ter, of flesh two pounds three quarters. I made the Decoction by Boyling gently each time four∣teen Quinces in a pottle of water, an hour and half, or two hours; so that the Decoction was very strong of the Quinces. I boyled the pa∣rings with all the Substance of the Quinces in thick slices, and part of the Coar (excepting all the kernels) and then let it run through a loose Napkin, pressing gently with two plates, that all the Decoction might come out, but be clear without any flesh or mash. The first making I intended should be Red, and therefore both the Decoction and the whole were boyled covered, and it proved a fine clear Red. This boiled a∣bove an hour, when all was in. The other boi∣led not above half an hour, always uncovered; (as also in making his Decoction) and the Gel∣ly was of a fine pale yellow. I first put in the su∣gar upon the fire with the Decoction, and assoon as it was dissolved, I put in the flesh in quarters and halfs, and turned the pieces of them in the Pan; else the bottom of such as lay long untur∣ned,

would be of a deeper colour than the up∣per part. The flesh was very tender, and good, I put some of the pieces into Jarr-glasses (care∣fully, not breaking them) and then poured Gel∣ly upon them; then more pieces, then more Gelly &c. all having stood a while to cool a little.

Mrs. Marbury the Queens Preserving-Woman, Her fine white Gelly of Quinces▪

Take Quinces newly from the Tree, wipe them clean, and boyl them whole in a large quantity of water,, the more the better, till the Quinces crack and are soft, then press out their Juice hard, but so, that onely the Liquor run out; but none of the Pap: Take three pound of this strained Liquor being settled, and one pound of fine sugar, and boyl them up to a Jel∣ly, with a moderate fire; they may require near an hours boyling to come to a Jelly. The Try∣al of that is, to take a tin Plate and wet it with fair water, and drop a little of it upon the wet Plate, if it stick to the Plate, it is not enough; but if it fall off, (when you slope the Plate) with∣out sticking at all to it, then is it enough: Then put it into flat shallow Tin forms, first melted with cold water, and let it stand in them four or five hours, then reverse the plates that it may shale and fall out, and so put the parcels up in Boxes.

White Marmelade of Quinces the Queens way.

Take a pound and a half of flesh of Quinces sliced, one pound of sugar, and one pound of a Decoction made very strong, of Quinces boi∣led in fair water; boyl these with a pretty quick fire till they be enough, and that you find it Gel∣lieth; then proceed as in Sr. Kenelms way.

The Lady Baths's way of making White Marme∣lade of Quinces.

Take six pound of the flesh of Quinces, and two pound of sugar, moistened well with the juice of Quinces, Boil these together, first gent∣ly till the Liquor be swelled out of the Quinces, and have dissolved all the Sugar, then very quick and fast proceed as in Sr. Kenelms way, brui∣sing the Quinces with a Spoon, &c. till it be enough. This will be very fine and quick in Taste.

Paste of Quinces with very little Sugar, as they were done for Sr. Kenelm Digby.

To one pound of the flesh or solid substance of Quinces, (when they are pared, coared, and quartered) take but a quarter of a pound of double-Refined purest Sugar. Do thus: Scald your flesh of Quinces in a little of the juice of o∣ther Quinces, that they may become tender as

if they were Codled; then beat them in a Mor∣tar, to subtil, uniform, smooth Pulp; (which you may pass through a Searse) In the mean time let your Sugar be dissolved and boyling up∣on the fire. When it is of a Candy height, put the Pulp of Quince to it, and let it remain a little while upon the fire, till it boyl up one lit∣tle puff or bubling; and that it is uniformly mixed with the Sugar. You must stir it well all the while, then take it off, and drop it into little Cakes, or put it thin into shallow glasses; which you may afterwards cut into slices. Dry the Cakes and Slices gently, and by degrees in a Stove, turning them often; these will keep all the year, and are very quick of taste.

To make Excellent Marmalade of red Currans, by Mrs. Marbury,

Take the Juice of red Currans, and put into it a convenient proportion of entire Currans cleansed from the Stalks and Buttons at the o∣ther end; let these boil a little together. have also ready some fine Sugar boiled to a Candy-height; put to this of Currans at discretion, and boil them together till they be enough; and bruise them with the back of your Spoon, that they may be in consistence of Marmalade; which put in Pots when it is cold. You need not stone the Currans when you put in the Juice, unless you please.

Excellent Jelly of red Currans.

Set them over the Fire, that their Juice may sweat out; pressing them all the while with the back of your preserving Spoon, to squeeze out of them all that is good; when you see all is out, strain the Liquor from them, and let them stand to settle for five hours, that the gross Matter may sink to the bottom; then take the pure Clear, and to every Pint of it put three quarters of a pound or fine Sugar, and boil them up with a quick Fire till they come to a Jelly-height (which will be in less than a quar∣ter of an hour) which you may try with a drop upon a Plate; then take it off, and when it is cold enough, put it into a Glass. You must be careful to scum it well in due time: the thick Setling will serve to add to the Marmelade of Cherries, or the like.

To make Jelly of Currans with the Fruit whole in it.

Boil four pound of Sugar to a Candy-height, and clarifie it with Whites of Eggs; then put it into five pound (or at discretion) of pure red Currans; boil them together a little while till it be enough to become Jelly; then put into it a good handful or two of whole Currans, cleans∣ed from the Stalks and black Ends, and boil them a little till they be enough; you need not boil the Juice before you put it to the Sugar;

but let it be very clear and well-strained, and scum it well whilst it boileth with the Sugar.

To make Marmalade of Cherries.

Take a pound of fine Sugar to four pound of the best Kentish Cherries, stone them, and put them over a gentle Fire, that they may not boil, but resolve much in Liquor; take out with the Spoon much of the thin Liquor, leaving the Cherries moist enough, but not swimming in clear Liquor; then put to them your Sugar in Powder, and boil it up quick, scumming away the Froth that rises. When it is well incorpo∣rated and clear, strew in a little more of the Su∣gar, which course will make the Colour the finer; when they are boiled enough, take them off, and bruise them with the back of a Spoon; and when they are cold, put them up in Pots. This will keep well all the Year.

To make a fine Marmalade of Currans with Juice of Raspes and Currans, as Madam Mancy made it for the Queen.

Take three pound of Cherries stoned, half a pound of clear Juice of Rasps, and one pound of the Juice of red Currans, and a pound of fine Sugar; put them altogether into the Preserving-Pan; boil them with a quick Fire, especially at the first; skimming them all the while, as any Scum riseth. When you find them of a fit Con∣sistence

with a fine clear Jelly, mingled with the Cherries, take them from the Fire, and bruise the Cherries with the Back of your Spoon, and when they are cold, put them in Pots. Perad∣venture to keep all the year, there may be re∣quisite a little more Sugar. It is a very fine Sweet-meat.

To make Conserve of red Roses Dr. Glisson's way.

Take a pound of red Rose Leaves (well pickt, and the nails cut off) in about a quart of Spring∣water, till the Water hath drawn out all the Tincture of the Roses into it self, and that the Leaves be very tender, and look pale, which may be in half an hour, keeping the pot cover∣ed while it boileth; then pour the tinctured Liquor from the pale Leaves, pressing it gently, and set it upon the Fire by it self to boil, put∣ting into it four pound of double refin'd Sugar; boil it till it be a high Syrup, very near a Candy height, but not to flake or candy, then put the pale Rose Leaves into this high Syrup, and pre∣sently take it from the fire, and stir them excee∣ding well together, to mix them uniformly. If you put it into Pots while it is yet throughly warm, and leave them uncovered some days, putting them in the hot Sun or Stove, there will grow a fine Candy upon the top, which will preserve the Conserve without a Paper upon it. The Colour both upon the Rose Leaves, and the Syrup about them, will be exceeding beauti∣ful

and red, and the Taste excellent; and the whole Composition very tender and smoothning, and easie to digest in the Stomach, without clog∣ging it, as doth the ordinary rough Conserve, made of raw Roses beaten with Sugar, which is very rough in the Throat. When you have begun a Pot, and have taken some out, you must always keep a Paper lying close upon the Conserve, or else it will be apt to grow mouldy on the top where you have broken the Candy that was upon it. The Conserve of Roses is very good for Colds and Coughs, and for the Lungs; it is also exceeding good for Sharpness and Heat of Urine, and Soreness of the Blad∣der, eaten much by it self, or drunk with Milk, or Distilled Waters of Mallows and Plantane, or Milk-water.

Dr. Bacon's Way of making Conserve of Roses.

Take twelve pound of the best Lump or Kitchen-Sugar, boil it with Spring-water, and clarifie it with Whites of Eggs, taking away all the Skum; then boil it to a Syrup, and when it is half boiled, begin to beat your Rose-Leaves, being pick'd, and the white Nails cut off beforehand; put half a pound of them to every pound or Sugar into your Mortar, and beat them well, squeezing into them as you beat them, the Juice of two Limons, which brings out their Colour finely. You must have finish'd beating your Roses by then the Sugar is come by

boiling to a high Syrup (for if you should let them lie still in the Air but a little while, they would grow black, and of ill colour) then with your Ladle put the Roses to the Sugar, and stir them well in it, to incorporate all well and uni∣formly together; let them boil gently, and a thick scum of the Roses will rise, which you must scum off from time to time continually as it rises, and reserve it in a Pot by it self; for it will be good hard Sugar of Roses. and may be about an eighth or ninth part of the whole. Af∣ter it is clear from Scum, and boiled near a quarter of an hour, with the Roses in it, and that you see by a drop upon a plate, that is of a due consistence, take the pan from the fire, and stir all well together, and put it into pots, which leave uncovered ten or twelve days, set∣ting them in the hot Sun all the day long during that time, to give the Roses a fine hard Crust or Candy at the top. If the Sun favour you not, you may use a Stove. After twelve days tie Covers of Paper upon the Pots.

Dr. Bacon useth to make a pleasant Julep of this Conserve of Roses, by putting a good spoonful of it into a large drinking-Glass or Cup, upon which squeeze the Juice of Limon; work these well together with the Back of a Spoon, putting water to it by little and little, till you have filled up the Glass with Spring-wa∣ter; so drink it. He strains it sometimes, and then it is a beautiful and pleasant Liquor.

To preserve green Walnuts as they are done in France and Germany.

Take green Walnuts when they are of a fit bigness to preserve, which is about the begin∣ning or the middle of July; pierce them through three or four times, and put them in fair water for three or four days, shifting the water twice a day; then boil them in fresh water for a quarter of an hour; then throw away this water, and powr fresh boiling water upon them, and boil them therein till they be tender, but not too tender; then powr off the Liquor, and to twelve pints thereof, take six pounds of ordina∣ry brown Sugar; dissolve the Sugar in eleven pints of the water; boil it up and clarifie it with Whites of Eggs; so soon as it boileth, put in the other pint of water which you kept for that purpose, and as the Whites of the Eggs rise, put them down again; then strain it through an Hypocras Bag, and when it is cold, boil it up to a Syrup. Then stick your Nuts with Cloves and Cinamon, and put them into your pot, and when your Syrup is cold, powr it upon them, so much of it that they may be just covered; and let it stand four and twenty hours, and the Syrup will be very thin, by draw∣ing out the water that was in the Nuts; powr it off, and boil it up again, and when it is cold, pour it upon them again; and when it hath stood four and twenty hours, powr it of, and boil it

again to its due Consistence; then being cold, powr it on again; and as long as you see that the Syrup groweth thin, you must still boil it again.

Preserved Walnuts are very Cordial, Pectoral, and Stomachal; they strengthen the Stomach, and cause a good Digestion, and are excellent in Fluxes and Loosness; they expel Wind out of the Stomach and Bowels, and are a most Sovereign Antidote against the Plague and infectious Air.

To keep Goosberries green and fresh, so that you may make a green Goosberry-Tart at Christmas.

Take green Goosberries when they are full grown, put them fresh gathered without much handling them, into Stone-Bottles; stop them very close, and put store of wax about the Corks, then bury the Bottles in the ground, or under a heap of Coals in the Cellar, and they will keep fresh and green all the Winter long.

To Preserve Grapes green upon a Vine all the Winter.

Cut a Branch of the Vine, that is full of clu∣sters of Grapes; close up both ends of the Vine, with store of warm wax; then lay the Vine along upon nails under the Roof of a Chamber, and let it remain there with the grapes upon it, and they will keep green and fresh all the Winter long, without rotting or withering.

My Lady Wendibanks Curious Red Marmelade of Quinces.

Take six pound of flesh of Quinces, and as much pure Sugar, and eight pints of juice; Boyl this up with a quick fire, till you have scum∣med it; then pull away all the coals, and let it but simper for four or five hours remaining co∣vered, renewing from time to time so little fire, as to cause it so to continue simpring; But assoon as it is scummed, put into it a handfull of Quince-kernels, two Races of Ginger sliced, and fourteen or fifteen Cloves whole; all these put into a Tiffany bag tyed fast, when you find that the colour is almost to your mind make a quick fire and boyl it up apace; then throw a∣way the bag with the things in it, and put up your Marmelade, when it is cold enough.

Another by the same Lady.

Put the Quinces pared and sliced into a Pot as above; and to every pound of this flesh put a∣bout a quarter of a pint of fair water, and put this into a Kettle of boiling water, till you perceive all the Juice is boyled out of the Quin∣ces. Then strain it out, and boyl this Liquor till you perceive it gellieth upon a Plate. Then to every pint of Liquor put a pound of Sugar, and boyl it up to a Gelly, skimming it well, and you will have a pure gelly.

To make a very Beautifull and clear Paste of Apri∣cocks, which tastes most quick of the fruit; from the same Lady.

Take six pound of Pared and sliced Apri∣cocks, put them into a high pot, which stop close, and set it in a Kettle of boyling water, till you perceive the flesh is all become an uniform Pulp; then put it into your Preserving-pan and boil it gently, till it be thick; stirring it care∣fully all the while. Then put two pound of pure sugar to it, and mingle it well and let it boil gently, till you see that it comes to such a thickness and solidity, that it will not stick to a plate. Then make it up into what form you please. In this manner you may make Paste of Rasps and Currans.

To make a Pleasant and Beautiful Sweet-meat of Rasps and Currans.

Boil Rasps in such a Pot, (as in the forego∣ing Receipt) till they be all come to such a Li∣quor; then let the clear run through a Strainer, to a pint whereof put a pound of Red Cur∣rans, (first stoned and the black ends cut off) and a pound of Sugar. Boil these till the Li∣quor be gellied, then put it in glasses, it will look like Rubies in clear Gelly. You may do the like with Cherries either stoned and the stalks cut off, or three or four capped upon one stalk, and the stones left in the first, and boiled in Liquor of Rasps.

A COLLECTION OF CHOICE RECEIPTS For Making of METHEGLIN, SIDER, CHERRY-WINE, &c.

METHEGLIN is esteemed to be a very wholsom Drink; and doubtless it is so, since all the world consents that Honey is a precious Substance, being the Choice and Col∣lection which the Bees make of the most pure, most delectable, and most odoriferous Parts of Plants, more particularly of their Flowers and Fruits. Metheglin is therefore esteemed to be an excellent Pectoral, good against Consump∣tion,

Phthisick and Asthma; it is cleansing and diuretick, good against the Stone and Gravel; it is restorative and strengthening; it comforts and strengthens the Noble parts, and affords good Nourishment, being made Use of by the Healthy, as well as by the Sick.

My worthy Master, that incomparable Sir Kenelm Digby, being a great Lover of this Drink, was so curious in his Researches, that he made a large Collection of the choicest and best Re∣ceipts thereof, which you have here inserted, with the Names of the Persons which commu∣nicated them to him.

My Lady Hews's Receipt to make White Mead.

TAke Rosemary, Time, Sweet-bryer, Egri∣mony, Wood-Bettany, Eie-bright, Scabius, of each a like quantity; Roman wormwood of each of these a proportion, which is to every handful of these herbs a sixteenth part of a hand∣ful of these latter, steep them a night and a day in a wooden Bowl of water covered, the next day boyl them very well in another water, til the colour be very high, then take another quantity of water and boyl the herbs in it til it look green, and so let it boyl three or four times or as long as the Liquor looketh any thing green; and so let it stand with these herbs in it

a day and a night, to every gallon of this wa∣ter put a quart of pure clear honey, the Liquor being first strained from the herbs, your Liquor if it be strong enough will bear an Egg the breadth of three pence above water; when you have put your Honey into the Liquor, you must work and Labour it together a whole day until the Honey be consumed, Then let it stand a whole night in clearing, then put it into a ket∣tle, and boyl it for one quarter of an hour with the whites and shells of six Eggs, so strain it clean and let it stand a cooling, then put it into a Barrel and take Cloves, Mace, Cinamon, Nut∣megs, and beat them together, put them into a linnen bag hang'd by a thred in the Barrel, if you will have it work, and you may drink of it presently, take the Whites of two or three eggs a spoonfull of Barm, two spoonfuls of Wheat-flower, beat all these together, let it work be∣fore you stop it up, then afterwards stop it well with clay and Salt temper'd together, to keep it the longer moist.

Sr. Edward Baintons's Receipt to make white Me∣theglin, which my Lord of Portland (who gave it to Sr. Kenelm Digby) said was the best he ever drank.

Take Sweet marjorum, Sweet Bryar buds Violet leaves, Strawberry leaves, of each one handful, and a good handful of Violet flowers; (the double ones are the best) broad Time,

Borage, Agrimony, of each half a handful; and two or three branches of Rosemary, the seeds of Caroway, Coriander, and Fennel, of each two spoonfuls; and three or four blades of large Mace. Boyl all these in eight gallons of run∣ning water, three quarters of an hour, then strain it, and when it is but bloud warm, put in as much of the best Honey as will make the Li∣quor bear an Egg the breadth of six pence above the water. Then boyl it again as long as any Scum will rise. Then set it abroad a cooling, and when it is almost cold, put in half a pinte of good Ale-barm, and when it hath wrought til you perceive the Barm to fall, then Tun it, and let it work in the Barrel til the barm lea∣veth rising, filling it up every day with some of the same liquor. When you stop it up, put in a bag with one Nutmeg sliced, a little whole Cloves and Mace, a stick of Cinamon broken in pieces, and a grain of good Musk.

You may make this a little before Michael∣mas, and it will be fit to drink at Lent.

My Lady Grovers Receipt to make white Mead which is very Excellent.

Take to four gallons of water, one gallon of Virgin honey, let the water be warm before you put in the honey, and then put in the whites of three or four Eggs well beaten to make the scum rise, when the honey is through∣ly melted and ready to boyl put in an Egg with

the shell softly, and when the Egg riseth above the water to the bigness of a groat in sight, it is strong enough of the honey, the Egg will quickly be hard and so will not rise, therefore you must put in another if the first do not rise to your sight, you must put in more water and honey proportionable to the first, because of wasteing away in the boyling, it must boyl near an hour, you may if you please boyl in it a little bundle of Rosemary, Sweet Marjorum, and Time, and when it tastes to your liking, take it forth again, many do put sweet Bryar berries in it which is held very good; when your Mead is boyled enough, take it off the fire, and put it into a Kive, when it is bloud warm, put in some Ale barm to make it work, and cover it close with a blanket; in the working the next morning Tun it up, and if you please put in a bag with a little Ginger, and a little Nutmeg bruised, and when it hath done working stop it up close for a month, and then Bottle it.

Dr Floyds Receipt to make Methaglin which is highly Commended.

Take Spring water and boyl it with Rosema∣ry, Sage, Sweet margerum, Baum and Sasse∣fras, until it hath boyl'd three or four hours, the quantity of herbs is a handful of them all to one gallon of water, of each a like proportion, and when it is boyled, set it to cool and settle until the next day; then strain your water and

mix it with honey, until it will bear an Egg the breadth of a groat above the water, then set it over the fire to boyl, take the Whites of twenty or thirty Eggs, and beat them mightily; and when it boyls pour them in at twice, stir it well together, and then let it stand until it boyls a∣pace before you scum it, and then scum it well and then take it off the fire, and pour it in ear∣then things to cool, and when it is cold, put to it five or six spoonfuls of the best yeast of Ale you can get, stir it together and then everyday scum it with a bundle of feathers, until it hath done working; then Tun it up in a Cask that Sack was in, and to every six gallons of Metheg∣lin one pinte of Aqua vitae or a quart of Sack, and a quarter of a pound of ginger sliced, with two or three Limons and Orange-peals in a bag, to hang in it.

When this Lady made this Meade, She used to make a Rundlet of ten or twelve gallons at a time, to which the Whites of Eggs above-na∣med, was a fit proportion.

My Lady Salisburies Receipt to make Meath.

Take to six quarts of water a quart of the best Honey, and put it on the Fire, and stir it till the Honey is melted, and boil it well as long as any scum rises, and now and then put in some cold water, it makes the scum rise clear off, and keep your Kettle up as full as you put it on; when it is boiled enough, about half an hour

before you take it off, then take a quantity of Ginger sliced, and well scraped first, and a good quantity of Rosemary, and boil both together; for the Rosemary and Ginger, put in to please your own Taste, more or less; and when you take it off the Fire, strain it into your Vessel, either into a well seasoned Tub, or a great Cream-pot, and the next Morning when it is cold, powr it softly the Top from the Set∣lings, into another Vessel, and then some little quantity of the best Ale-Barm to it you can get, and cover it with a thick Cloath over it in the Summer, and the Winter it will be longer ripening, keep it warmer covered, in a close place; and when you go to Bottle it, take with a Feather all the Barm off, and put it into your Bottles, and stop it close up; in ten days you may drink it; and if you think six quarts of water be too much, and would have it stronger, then put in a greater quantity of Honey.

My Lord Gorge his Mead.

Take a sufficient quantity of Rain-water, and boil in it the Tops of Rosemary, Eglantine, Betony, Strawberry Leaves, Wall-Flowers, Borage and Bugloss; of each a handful, a sprig of Bays, and two or three of Sage; then take it off the Fire, and put a whole raw Egg in it, and powr in so much Honey till the Egg rise up to the Top; then boil it again, scumming it

very well, and so let it cool; then Tun it up, and put Barm to it, that it may ferment well; then stop it up, and hang in it such Spices as you like best: it will not be right to drink un∣der three or four Months.

The Lady Vernon's White Metheglin.

Take three gallons of water (Rain-water is best) boil in it broad Thyme, Rosemary, Peniroyal, Muscovy, of each three handful; then put it into a Stone-pan to cool, and strain away the Herbs, and when it is cold, put in a quart of Honey, and mix it very well; then put to it one Nutmeg, and a little Cinamon, Cloves and Ginger, some Orange and Limon Peels; then boil it very well, and scum it very well, while any will rise; then put in your Spices, and try with a new laid Egg, and the stronger it is, the longer yon may keep it; and if you will drink it presently, put it up in Bottles, and rub the Corks with Yeast that it may touch it, and it will be ready in three or four days to drink, and if you make it in the Spring, put no Spices but Cloves and Cinamon, and add Violets, Ma∣rigolds, Cowslips and Gilliflowers, and be sure to stop your Vessel close with Cork, and to this put no Yeast, for the Gilliflowers will set it to work.

My Lady Gargrave's Metheglin.

Take a Gallon of Honey, put to that four gallons of Water; stir them well together, and boil them in a Kettle till a gallon be wasted; which boiling and scumming, then put that in∣to a Vessel to cool; when that is almost as cold as Ale-wort, then clear it out into another Ves∣sel; then put Barm upon it as you do to your Ale, and so let it work, and then Tun it up in∣to a Vessel, and put into it a Bag with Ginger, Cloves and Cinamon bruised a little, and so hang the Bag in the Vessel, and stop it up very close; and when it hath stood a month or six weeks, bottle it up, and so drink it.

My Lady used to put a little Limon peel into some of her Metheglin, for those that liked that Taste; which most persons did very much.

My Lord Herbert's Receipt to make Metheglin.

Take fair water and the best Honey, beat them well together, but not in a wooden Vessel; for wood drinks up the Honey; put it together in a Kettle, and try it with a new-laid Egg, which will swim at the top if it be very strong; but if it bobb up and sink again, it will be too weak; boil it an hour, and put into it a bundle of Herbs, what sort you like best, and a little Bag of Spice, of Nutmeg, Ginger, Cloves and Mace, and Cinamon; scum it well all the while

it boils; when it hath boiled an hour, take it off, and put it into earthen Pans, and so let it stand till next day; then powr off all the clear of it into a good Vessel that hath had Sack in it, or white Wine: hang the Bag of Spice in it, and so let it stand very close stopt, and well fill'd, for a month or longer; then if you desire to drink it quickly, you may bottle it up, if it be strong of the Honey, you may keep it a year or two; if weak, drink it in two or three months: one quart of Honey will make a gallon of water very strong; a sprig or two of Rose∣mary, Thyme and Marjoram are the Herbs that should go into it.

My Lady Pooley's Receipt to make Metheglin.

Take eight gallons of water, set it over a clear fire in a Kettle, and when it is warm, put into it sixteeen pound of very good Honey, and stir it well together till it be well mixed, and when it boileth, take off the Scum, and put in two large Nutmegs cut in quarters, and so let it boil at least an hour; then take it off, and put into it two good handfuls of grinded Malt, and with a white staff keep beating it together till it be almost cold, then strain it through a hair-Sieve into a Tub, and put to it a wine-pint of Ale-yeast, and stir it very well together; and when it is cold, you may if you please, Tun it up presently into a Vessel fit for it; or else let it stand and work a day; and when it hath done

working in your Vessel; stop it up very close; it will be three weeks or a month before it be ready to drink.

My Lady Roberts her Receipt to make white Me∣theglin.

Take Rosemary, Thyme, sweet Briar, Pen∣niroyal, Bayes, of each a handful; steep them four and twenty hours in a Bowl of fair water, covered close; the next day boil them very well in another water till the colour be very high; then take another water, and boil the same Herbs in it till it look green, and so boil them in several waters till they do but just change the colour of the water; then it must stand four and twenty hours with the Herbs in it: the Liquor being strained from them, you must put in as much fine Honey till it will bear an Egg; you must work and labour the Honey with the Liquor a whole day till the Honey be consumed; let it stand a Night a clearing; in the Morning put your Liquor a boiling for a quarter of an hour with the whites and shells of six Eggs, so strain it through a Bag, and let it stand a day a cooling, so Tun it up, and put in∣to the Vessel in a Linnen Bag Cloves, Mace, Ci∣namon, and Nutmegs bruised all together; if you will have it to drink presently, take the whites of two or three Eggs, a spoonful of Barm, a spoonful of wheaten Flower; then let it work before you stop it, afterwards stop it well with Clay and Salt.

My Lady Mary Astons Receipt to make Metheglin.

Take five gallons of water, and to that take one gallon of good white Honey, then set it on the fire together, and boil it very well, and scum it very clean; then take it of the fire, and set it by; then take six ounces of good Ginger, and two ounces of Cinamon, one ounce of Nutmegs, bruise all these grosly, and put them into your hot Liquor, and cover it close, and so let it stand until it be cold; then put as much Ale-barm to it as will make it work, then keep it in a warm place, as you do Ale, and when it hath wrought well, Tun it up as you do Ale or Beer, and when it is a week old, drink of it at your pleasure.

The Countess of Cork's Receipt to make white Mead.

Take six gallons of water, and put in six quarts of Honey, stirring it till the Honey be throughly melted; then set it over the fire, and when it is ready to boil, scum it clean, then put in a quarter of a ounce of Mace, so much Gin∣ger, half an ounce of Nutmegs, sweet Marjo∣ram, broad Thyme, and sweet Briar, of all to∣gether a handful, and boil them well therein; then set it by till it be throughly cold, and Bar∣rel it up, and keep it till it be ripe.

Another from the same Lady.

To every gallon of water take a quart of Ho∣ney, and to every five gallons a handful of sweet Marjoram, half a handful of slic'd Ginger, boil all these moderately three quarters of an hour; then let it stand and cool, and being lukewarm, put to every five gallons about three quarts of Yeast, and let it work a Night and a Day, then take off the Yeast, and strain it into a Rundlet, and when it has done working, then stop it up, and so let it remain a month; then drawing it out into Bottles, put into every Bottle two or three stoned Raisons, and a Lump of Loaf-Su∣gar; it may be drunk in two months.

My Lady Fortescu's Receipt to make Metheglin.

Take as many gallons of water as you intend to make of Meath, and to every gallon put a quart of Honey, and let it boil till it bear an Egg: To every gallon you allow the white of an Egg, which white you must remove and break with your hand, and put into the Kettle before you put it over the Fire: before it boils, there will arise a scum, which must be scummed off very clean as it rises: Put to every gallon two Nutmegs sliced, and when it hath boiled enough, take it off, and set it a cooling in clean Wort-Vessels, and when it is as cold as Wort, put in a little Barm, and work it like Beer, and

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when it hath done working, stop it up, and let it stand two months.

My Lady Gerrard's Mead.

My Lady Gerrard makes her Mead with a lit∣tle Rosemary and sweet Marjoram, but a large quantity of Bryar-Leaves, and a reasonable proportion of Ginger. Boil these in the Liquor when it is scummed, and work it in due time with a little Barm, then Tun it in a Vessel, and draw it into Bottles after it is sufficiently setled. Whites of Eggs with the shells beaten together, do clarifie Mead best, and leave a be∣nignity in it, as my Lady Fortescue (Wintour) conceiveth. If you will have your Mead cool∣ing, use Violet and Strawberry Leaves, Agri∣mony, Eglantine, and the like, adding Borage, and Bugloss, and a little Rosemary and sweet Marjoram to give it Vigor. Tartar makes it work well.

To make Metheglin my Lady Willoughby's way.

Take four gallons of running water, and boil it a quarter of an hour, and put it in an earthen Vessel, and let it stand all Night, then next day only take the water, and leave the Setling at the bottom, so put the Honey in a thin bag, and work it in the water till all the Honey is dissolved; take to four gallons of water one gallon of Honey; then put in an Egg, if the

Honey be good, that it be strong enough, the Egg will part of it appear on the top of the Li∣quor, if it do not, put more Honey in it till it do; then take out the Egg, and let the Liquor stand till next morning; then take two ounces of Ginger, and slice it, and pare it, some Rose∣mary washed and stripped from the stalk, dry it very well; the next day put the Rosemary and Ginger into the Drink, and so set it on the fire; when it is almost ready to boil, take the Whites well beaten of three Eggs with the shells, and put all into the Liquor, and stir it about, and scum it well till it be clear; be sure you scum not off the Rosemary and the Ginger; then take it off the fire, and scum it, let it run through a hair sieve, and when you have strain∣ed it, pick the Rosemary and the Ginger out of the Strainer, and put it into the Drink, and throw away the Egg-shells, and so let it stand all night; the next day Tun it up in a Barrel, be sure the Barrel be not too big; then take a little Flower, and a little Bran, and the white of an Egg, and beat them well together, and put them into a Barrel on the top of the Me∣theglin after it is Tunn'd up, and so let it stand till it has done working, then hoop and stop it up as close as is possible, and so let it stand six or seven weeks; then draw it out and bottle it; you must tie down the Corks, and set the Bot∣tles in Sand five or six weeks, and then drink it.

To make Meath or Mead the Lady Say's way.

Take to every gallon of water a quart of Honey, and set it over a clear fire, and when it is ready to boil, scum it very clear; then take two handfuls of sweet Marjoram, as much Rose∣mary, and as much Bawm, and two handfuls of Fennel-roots, as much Parsley-roots, and as many Asparagus roots, slice them in the middle, and take out the Pith, wash and scrape them very clean, and put them with your Herbs into your Liquor; then take two ounces of Ginger, one of Nutmegs, and half an ounce of Mace, bruise them, and put them in, and let it boil until it is so strong that it will bear an Egg; then let it cool, and being cold, put in three or four spoonfuls of Ale-yeast, and so scum it well, and put it into a Rundlet, and it will work like Ale, and having done work∣ing, stop it up close as you do new Beer, and lay Salt upon it.

Mrs. Conquests Receipt to make Metheglin.

In every three gallons of water, boyl Rose∣mary, Liverwort, Baum, of each half a hand∣ful, and Cowslips two handfuls, when the wa∣ter hath sufficiently drawn out the vertue of the herbs, pour all into a Tub, and let it stand all night, then strain it, and to every three gal∣lons of the clear liquor (or two and a half, if

you will have your drink stronger) put one gal∣lon of Honey, and boyl it til it bear an Egg, Scumming it til no more scum will rise, which to make rise the better, put in now and then a pottinger full of cold water, then pour it into a Tub, and let it stand to cool til it be bloud-warm; and then put by degrees a pint of Ale-yeast to it to make it work, so let it stand three days very close covered. Then Scum of the yeast and put it into a seasoned Barrel; but stop it not up close til it have done hissing. Then either stop it very close if you will keep it in the Barrel, or draw it into Bottles.

Put into this proportion Ginger sliced, Nut∣megs broken of each one ounce, Cinamon brui∣sed half an ounce in a bag, which hang in the Bung with a Stone in it to make it sink.

Sometimes She addeth two handfuls of sweet bryar leaves, and one of Bettony to this pro∣portion of water, or one gallon more.

To make Sr. William Pastons's Meade.

Take ten gallons of Spring-water, and put therein ten pintes of the best honey, let this boyl half an hour and scum it very well, then put in one handful of Rosemary, and as much Bay-leaves, with a little Limon-peel, Boyl this half an hour longer, then take it off the fire and put it into a clean Tub, and when it is cool Work it up with yeast as you do Beer. When it is wrought put it into your Vessel, and stop it

very close; within three days you may Bottle it, and in ten days after it will be fit to drink.

White Mead as it was made for Kenelm Digby, by his Direction.

Boyl what quantity of Spring water you please three or four walms, and then let it set∣tle twenty four hours, and pour the clear from the setling.

Take sixteen gallons of the clear, and boyl in it ten handful of Eglantine Leaves, five of Li∣ver-wort, five of Scabious, four of Baum, four of Rosemary, two of Bay-Leaves, one of Thyme, and one of Sweet Marjoram, and five Eringo Roots splitted, if you can get them; when the water hath drawn out the vertue of the herbs (which it will do in half an hours boyling) let it run through a strainer or sieve, and let it set∣tle so that you may pour the Clear from the Dregs. To every three gallons of the clear, take one of pure Honey, and with clean Arms stripped up, layd it for two or three hours to dissolve the honey in the water, lade it twice or thrice that day. The next day boyl it very gently to make the scum rise, and scum it all the while, and now and then pour to it a Ladle full of cold water, which will make the scum rise more; when it is very clear from scum, you may boyl it the more strongly, til it bear an egg very high, that the breadth of a groat be out of the water, and that it boyl high with great

walmes, in the middle of the Kettle. (which boyling with great Bubbles in the middle, is a sign it is boyled to its height) Then let it cool til it be Luke-warm, at which time put some Ale-yeast into it to make it Work as you would do Ale; and then put it up into a fit Barrel first seasoned with some good sweet White wine (as Canary Sack) and keep the Bung open til it have done Working, filling it up with some such honey-drink warmed, as you find it sunk down by working over. When it hath almost done working, put into it a bagg of thin stuff, (such as Bakers use to Bolt in) fastned by a Cord at the Bung containing two parts of Gin∣ger sliced, and one a piece of Cinamon, Cloves, and Nutmegs, with a pebble stone in it to make it sink, and stop it up close for six months or a year, and then you may draw it into Bottles, if you like Cardamum seeds you may add some of them to the Spices. Some do like Mint ex∣ceedingly to be added to the other herbs.

If you will have it stronger, put but two gallons and a half of water to one of honey.

You may use what Herbs or Roots you please either for their taste or vertue; after the man∣ner here set down.

If you make it work with yeast, you must have great care to draw it into Bottles soon af∣ter it hath done working, as after a fortnight or three weeks: for that will make it soon grow stale, and it will thence grow sowr and dead before you are aware, But if it work singly

of it self, and by help of the Sun without ad∣mixtion of other Leaven or yeast, it may be kept long in the Barrel so it be filled up to the top, and kept very close stopt.

I conceive it will be exceeding good thus: When you have a strong honey Liquor of three parts of water to one of honey, well boy∣led and scummed, put into it (as soon as you take it from the fire) some Clove-gilliflowers first wiped and all the whites clipped off, one good handful or two to every gallon of Liquor. Let these infuse thirty or forty hours: then strain it from the flowers; and either work it with yeast or set it in the Sun to Work: when it hath almost done working, put into it a bag of like Gilliflowers (and if they be duly dryed, I think they are the better) hanging in it at the Bung. I conceive that bitter and strong herbs, as Rosemary, Bays, Sweet marjorum, Thyme, and the like, do conserve Mead the better and longer; being as it were instead of Hops. But neither must they no more then Clove-gilliflow∣ers, be too much boyled; for the volatile pure Spirit flies away very quickly: therefore rather infuse them. Beware of Infusing Gilliflowers in any Vessel of Metal (excepting silver) for all metals will spoyl and dead their colour. Glazed earth is best.

My Lady Dormers Receipt to make Metheglin.

Take four Gallons of water, and one of Ho∣ney; boyl it and skim it; then put into it Li∣ver wort, Harts-tongue, Wild-carrot, and Yar∣row, a little Rosemary and Bays, one Parsly-root, and a Fennel-Root: let them boyl an hour altogether, you may hang a little bag of Spice in it if you please: when it is cold, put a little Barm to it, and let it work like Beer. The Roots must be scraped, and the Pith taken out.

My Lady Morrices Receipt for Mead.

My Lady Morrice makes her Mead thus: Boyl first your water with your herbs, Those She likes best, are Angelica, Baum, Borage, and a little Rosemary (Spirit of Myrrh; if the taste here be good) (not half so much as of any of the rest) a handfull of all together to two or three gallons of water. After about half an hours Boyling, let the water run through a strainer (to sever the herbs from it) into wooden or earthen Vessels, and let it cool and settle. To three parts of the clear put one (or more) of Honey, and boyl it til it bear an Egg, leaving as broad as a shilling out of the water, skimming it very well, Then pour it out into Vessels as before, and next day when it is almost quite cold pour it into a Sack-Cask

wherein you have first put a little fresh Ale-yeast, about two spoonfuls to ten gallons, hang in it a bag with a little sliced Ginger, but al∣most a pottinger full of Cloves, cover the bung lightly til it have done working, then stop it up close. You may keep and draw it a year or two after. It is excellent good.

Her Sister makes Hers thus.

Dissolve your Honey in the water til it bea∣reth an Egg higher or lower according to the strength you will have it of, then put into it some Sea-wormwood, and a little Rosemary, and a little Sage; about two good handfuls of all together to ten gallons: when it hath boy∣led enough to take the vertue of the herbs, skim them out, and strew a handful or two of fine wheat flower upon the boyling Liquor. This will draw all the Dregs to it, and swim at the top, so that you may skim all off together; and this She holdeth the best way of clarifying the Liquor, and making it look pale. Then pour it into Vessels as above to cool, let it stand three days, then Tun it up into a Sack Cask, with∣out yeast or Spice, and keep it stopped til it work; then let it be open til it have done wor∣king, filling it up still with other honey drink. Then stop it up close for a year or two; you may at first stop it so that the strong working may throw out the stopple, and yet keep it close til it work strongly. She saith that such a small

proportion of Wormwood, giveth it a fine quick taste, and a pale colour with an eye of green. The Wormwood must not be so much as to dis∣cern any the least bitterness in the taste; but that the composition of it with the honey may give a quickness. The Rosemary and the Sage, must be a great deal less than the Wormwood; sometimes She stops it up as close as soon as she hath Tunned it, and lets it remain so for three months. Then pierce it, and draw it into Bot∣tles; which stop well and tye down the stoppels; this will keep so a long time. She useth this way most, It makes the Mead drink exceeding quick and pleasant, when you pierce the Cask it will fly out with exceeding force; and be rea∣dy to throw out the stopper and Spiggot.

My Lady Shanons Receipt to make the best white-mead.

Take to every Gallon of water a quart of Honey, and to every five gallons a handful of Sweet Marjoram, and half a handful of sliced Ginger, boyl these moderately three quarters of an hour, then let it stand and cool, and being Luke-warm, put to every five gallons about three quarts of yeast, and let it work a night and a day, then take off the yeast, and strain it into a Rundlet, and when it hath done working stop it up, so let it remain a month; then draw it out into Bottles, and put in every Bottle two or three sliced Raisons, and a Lump of Loaf-Sugar;

it may be drunk in two months, you must let the water boyl before you put in the ho∣ney, Sweet Marjorum or Ginger.

My Lady Lusson's Receipt to make Mead.

Take four gallons of water, two quarts of Honey, two ounces of Ginger, one ounce of Nutmegs, a good handful of Rosemary tops, and a like handful of Bay-Leaves, two ounces of dryed Orange Rinde or Peels. Boyl all these til it be so strong as will bear an Egg and not sink: When it is so far cooled as new milk from a Cow, Work it up with yeast or barm during twenty four hours, and then Barrel it up: And after three months you may Bottle it up at your pleasure.

As you desire a greater quantity of the Drink you must augment the Ingredients accor∣ding to the proportions above recited.

My Lady Bridges her white Metheglin.

To three Gallons of Spring-water take three quarts of Honey, and set it over the fire till the Scum arise pretty thick; then take off the Scum, and put in Thyme, Rosemary, and Maiden-hair, of each one handful, and two handfuls of Eglantine Leaves, if you can have them, and half a handful of Organe. The Spices, Gin∣ger, Nutmegs, Cinamon, and a little Mace; and boil all these together near half an hour;

then take it from the fire, and let it stand till it be cold, and then strain it, and so Tun it up, and stop it close; the longer you keep it, the better.

Sir John Arundel's Receipt to make white Mead.

Take three gallons of Honey, and twelve gallons of water, mix the Honey and water to∣gether till you think the Honey is dissolved; so let it stand twelve hours, then put in a new-laid Egg, if the Liquor bears the Egg, that ye see the breadth of a groat upon the Egg dry, you may set it over the fire, if it does not bear the Egg thus, you must add a quart or three pints more of Honey to the rest, and then put it over the fire, and let it boil gently till you have scum∣med it very clean, and clarified it as you would do Sugar with three whites of new-laid Eggs; when it is thus made, clean them from all Scum, let it boil a full hour till the fourth part is wa∣sted; then take it off the fire, and let it stand till the next day, then put it into your Vessel; when it has been in the Barrel five or six days, bake a white Toast, and dip it in all yeast, so put the Toast into the Barrel, and let it work; when it has done working, stop it up very close, this will keep three quarters of a year, and you may drink it within half a year; if you please, you may add in the boiling what Herbs you like the Taste of, or what is Physical.

My Lord Hollis Way to make Hydromel.

In four parts of Spring-water dissolve one part of Honey, or so much as the Liquor will bear an Egg boyant to the breadth of a Groat; then boil it very well, and let all the Scum be taken away; he addeth nothing to it but a small proportion of Ginger sliced; of which he put∣teth half to boil in the Liquor after all the Scum is gone, and the other half he putteth into a Bag, and hangeth in the Bung when it is tunn'd. The Ginger must be very little, not so much as to make the Liquor tast strongly of it, but to quicken it. I should like to add a little propor∣tion of Rosemary, and a greater of sweet-Briar Leaves in the boyling; as also, to put into the Barrel a Toast of white Bread with Mustard, to make it work: he puts nothing to it, but its own strength in time makes it work of it self. It is good to drink after a year.

Morello Wine.

To half an Aeme of white Wine take twen∣ty pounds of Morello Cherries, the Stalks being first plucked off; bruise the Cherries, and break the Stones. Powr into the Wine the Juice that comes out from the Cherries, but put all the so∣lid Substance of them into a long Bag of Boulter Cloath, and hang it in the Wine at the Bung; so that it lie not in the bottom, but only reach

to touch it; and therefore naple it down at the mouth of the Bung; then stop it close; for va∣riety, you may put some clear Juice alone of Cherries (but drawn from a larger proportion of Cherries) into another parcel of Wine. To either of them, if you will aromatize the Drink, take to this quantity two ounces of Cinamon grosly broken and bruised, and put it in a little Bag at the Spigot, that all the Wine you draw may run through the Cinamon.

You must be careful in bruising the Cherries, and breaking the Stones; for if you do all at once, the Liquor will sparkle about; but you must first bruise the Cherries gently in a Mor∣tar, and rub through a Sieve all that will pass, and strain the residue hard through your hands; then beat the remaining hard mark so strongly as may break all the Stones; then put all toge∣ther, and strain the Clear through a subtil Strain∣er, and put the Solid or Substance into the Bag to hang in the Wine.

Currans Wine to cool the Liver, and cleanse the Blood.

Take a pound of the best Currans clean pick∣ed, and powr upon them in a deep strait-mouth'd earthen Vessel six pounds or pints of hot water, in which you have dissolved three spoonfuls of the purest and newest Ale-yeast; stop it very close till it ferment, then give such vent as is necessary, and keep it warm for about three

days, it will work and ferment. Taste it after two days, to see if it be grown to your liking; assoon as you find it so, let it run through a strainer to leave behind all the exhausted Cur∣rans and the Yeast, and so bottle it up; it will be exceeding quick and pleasant, and is admira∣ble good to cool the Liver, and cleanse the Blood; it will be ready to drink in five or six days after it is Bottled; and you may safely drink large draughts of it.

Mrs. Evelin's Way of making Cherry-Wine.

Take twenty four pound of the best ripe Cher∣ries; bruise them well, that all their Juice may issue forth (if you also break the Stones, the Wine will have a bitterness, not ungrateful) let them continue so to ferment twelve hours (which will give the Wine a deep colour, by ferment∣ing upon the skins) then let them run through an Hippocrass or gelly-bag, putting the whole Mash into the Bag. In the Vessel that the Li∣quor runneth into, put one pound of the best double refined Loaf Sugar in subtil Powder; which will be melted by the Liquor; then put it into Bottles, filling them up above half way their necks, within a good inch of the Corks. This will keep a year or more, and be exceeding pleasant and stomachal, and will have no dregs in it, and be of a pure deep Claret colour; multiply this quantity, keeping the proportion of Sugar, as much as you will. This quantity

will make about six quarts of Wine. It is the running through the Bag that makes it so clear. I should like to put it into Barrels after it is bien cuve, to let it ferment more there. I think less Sugar would serve the turn.

The Lady Newport makes it near after the same manner; but she first picks the stones as well as the stalks from the Cherries, then breaks them very well with Hands or a Ladle, and af∣ter twelve hours fermenting together, strains them through a Napkin, wringing it very well, to press all out that can come, which she putteth into Barrels to ferment with Sugar; and after a long time setling, draws it into Bottles; it will draw well to the last if you drink it out of the Barrel without Botling.

Mrs. Marbury's Receipt to make Syder.

Take a peck of Apples and slice them, and Boyl them in a Barrel of water, til the third part be wasted; then cool your water as you do for wort, when it is cooled you must pour the water upon three measures of grownd Ap∣ples; then drayn out the water at a Tap three or four times a day, for three days together; then press out the Liquor, and Tun it up; when it hath done Working then stop it up close.

Sr. Paul Neals Way of making Syder.

The best Apples make the best Syder; as Pearmains, Pippins, Golden-pippins, and the like; Codlins make the finest Syder of all, (they must be ripe when you make Syder of them, and is in prime in the Summer Season, when no other Syder is good: but lasteth not long, not beyond Autumn. The Foundation of Ma∣king perfect Syder, consisteth in not having it work much, scarce ever at all; but at least no second time; which ordinary Syder doth often upon Change of Weather, and upon Motion, and upon every working it grows harder. Do then thus: Chuse good Apples, Red-streak are the best for Syder to keep, Gennet-Moils the next, then Pippins, let them lye about three weeks after they are Gathered; then stamp and strain them in the ordinary way into a wooden Fat that hath a Spiggot, three or four fingers breadth above the bottom. Cover the Fat with some hair or Sack-cloath, to secure it from any thing to fall in, and to keep in some of the Spi∣rits, so to preserve it from dying; but not so much as to make it ferment. When the juice hath been there twelve hours, draw it by the Spiggot (the Fat inclining that way, as if it were a little Tilted) into a barrel; which must not be full by about two fingers, leave the bung open for the ayr to come in upon a Superficies all along the Barrel, to hinder it from Fermenting;

but not so Large a Superficies as to endanger dying, by the ayrs depredating too many Spi∣rits from it: the drift in both these setlings is, that the grosser parts consisting of the substance of the Apple, may settle to the bottom and be severed from the Liquor; for it is that which makes it Work again (upon motion or Change of Weather) and spoyls it. After twenty four hours draw off it, to see if it be clear by the setling of all the dregs, above which the spigot must be. If it be not clear enough, draw it from the thick dregs into another Vessel; and let it settle there twenty four hours. This Ves∣sel must be less than the first, because you draw not all out of the first. If then it should not be clear enough, draw it into a third, yet lesser than the second, but usually it is at the first. When it is clear enough draw it into Bottles; filling them within two fingers, which stop close; After two or three days visit them, that if there be danger of their Working (which would break the Bottles) you may take out the stop∣ples, and let them stand open for half a quarter of an hour, then stop them close, and they are secure for ever after. In cold freezing weather set them upon bay, and cover them over with hay or straw. In open weather, in winter, transpose them to any other part of the Cellar to stand upon the bare ground or pavement. In hot weather set them in Sand. The Syder of Apples of the last Season as Pippins, not Pear∣mains, (not Codlins) will Last til the Sum∣mer

grow hot, though this never Work, it is not of the nature of stummed wine, because the naughty dregs are not left in it.

Mr. Web's way of Making Bragot.

He takes the first Running of strong Ale, and boyls a less proportion of honey in it then when he makes his ordinary Mead, but double or treble as much Spice and herbs. As for ex∣ample, to twenty gallons of the strong Wort, he puts eight or ten pound (according as your taste liketh more or less honey) but at least treble as many herbs and treble as much Spice as would serve such a quantity of small Meade (for to a stronger Mead, you put a greater proportion of herbs and Spice, then to a small; by reason that you must keep it a longer time before you drink it; and the length of time mellows and tames the taste of the herbs and Spice) and when it is Tunned in the Vessel (after Working with the Barm) you may hang in it a bag of bruised Spices (rather more then you boyled in it) which is to hang in the Barrel all the while you draw it.

He makes also Mead with the second weak Run∣ning of the Ale, and to this he useth the same pro∣portions of Honey, Herbs, and Spice, as for his small Mead of pure water; and useth the same man∣ner of boyling, working with yeast, and all other circumstances as in making of that

FINIS.