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Take a quart of Cream and boyl it well with whole spice, then beat the yolks of ten eggs and five whites, mingle them with a little cream, and when your cream is al∣most cold, put your eggs into it and stir them very well, then sweeten it, and put out your Custard into a deep dish all toge••her, or else into several small China cups or dishes,
like Coffee dishes and bake them, then if you please you may serve them in with French Comfits strowd on them or without.
Take two Gallons of new milk, put in∣to it two spoonfuls and a half of Runnet, heat the milk little less than blood warm, and cover it close with a cloth till you see the Cheese be gathered, then with a scum∣ming dish gently take out the whey, when you have drained the curd as clean as you can, put it into a Sieve, and let it drain very well there, then to two quarts of Curds take a quart of thick Cream, a pound of sweet butter, twelve eggs, a pound and an half of Currants, a penny worth of Cloves, Nut∣meg and mace beaten, half a pound of good Sugar, a quarter of a pint of Rosewater, mingle it well together, and put it into Puff-paste.
Break two eggs in three pints of flower, make it with cold water, then roul it out pretty thick and square, then take so much butter as paste, and divide your butter in∣to
five pieces, that you may lay it on at five several times, roul your paste very broad, and break one part of the said butter in lit∣tle pieces all over your paste, then throw a handful of flower slightly on, then fold up your paste and beat it with a rowling pin, and so roul it out again, thus do five times and then make it up.
Take very sweet butter and put it into fair water, and make it boyl on the fire, then take the finest flower you can get, and mix them well together till it come to a paste, and so raise it, but if you doubt it will not be thick enough, then you may mix some yolks of eggs with it, as you temper all your stuff together.
Raise an excellent good paste with six corners an inch deep, then take some blanch∣ed Almonds very finely beaten with Rose∣water, take a pound of Sugar to a pound of Almonds, some grated Nutmeg, a little Cream and strained Spinage, as much as
will cover ••he Almonds, green, so bake it with a gentle heat in an oven not shutting the door, draw it and stick it with Candied Orange, Citron, and put in red and whi••e Muscadine.
Take the blossoms of a gallon of Cow∣slips, mince them exceeding small and heat them in a morter, put to t••em a handful or ••wo of grated Naples bisquet, and a pint and a half of Cream, boyl them a little on the fire then take them off, and beat in eight eggs with a little Cream, if it doth not thicken, put it on the fire till it doth gently, but take heed it curdles not, season it with Sugar, Rosewater, and a little Salt, bake it in a dish or little open tarts, it is b••st to let your cream be cold before you stir in the Eggs.
Take the Bottom of six Artichokes, and boyl them very ••ender, put them in a dish and some vinegar over them, season them with Ginger and Sugar, a little Mace whole and put them in a Coffin of Paste, when
you lay them in, lay some marrow and dates sliced, and a few Raisins of the Sun in the bottom with good store of Butter, when it is half baked take a Gil of Sack being boyl'd first with the Sugar and a peel of Orange, put it into the Pye and set it into the Oven again till you use it.
Shred the Marrow and Apples together; and put a little Sugar to them, put them in∣to puff-paste, and fry them in a pan with fresh butter, and serve them up to the Ta∣ble, with a little white Sugar strowed on them.
Boyl your Calves feet very well, and then pick all the meat from the Bones, when it is cold, shred it as small as you can, and sea∣son it with Cloves and mace, and put in good store of Currants, Raisins and Prunes, then put it into the Coffin with good store of sweet Butter, then break in a whole stick of Cinamon and a Nutmeg sliced, and season it with salt, then close up the Coffin and only leave a vent hole, put insome liquor made of
Verjuice, Cinnamon and Butter boyled to∣gether, and so serve it.
Wash your Eels and gut them, and dry them well in a cloth, to four good Eels al∣low a pint of good Oysters well washed, season them with pepper, salt, and nutmeg and large Mace, put half a pound of butter into the Pye, and half a Lemon sliced, so bake it, when it is drawn, take the yolks of two eggs, a couple of Anchovies dissolved in a little whitewine, with a quarter of a pound of fresh butter, melt it and mix all together aud make a leer of it, and put it into the Pye.
First cut your Lamb into pieces, and then season it with nutmegs, cloves, and mace, and some salt with currants, raisins of the Sun, and sweet butter. If you would eat it hot, when it is baked put in some yolks of Eggs, with wine vinegar and Sugar beat∣en together, but if you will eat it cold put in no eggs but only vinegar and Sugar.
Take the yolks of two dozen of Eggs hard boyl'd and shred them, take the same quan∣••ity of Beef suet, half a pound of Raisins, a pound of Currants well washed and dryed, half a pound of Sugar, a pennyworth of beaten spice, a few carraway seeds, a lit∣tle candied Orange peel shred, a little ver∣juice and Rose-water, fill the Coffin and bake it with a gentle heat.
Put great store of sliced Onions, with Currants and Raisins of the Sun, both a∣bove and under the Herrings, and store of butter, put them into your Pye and bake them.
Take a Gallon of flower, a pound and a half of Butter, six eggs, thirty Quinces, three pound of Sugar, half an ounce of Cin∣namon, the like of Cloves, the like of gin∣ger, a little Rosewater, Make them up into a
Tart, and being baked strow on th••m a lit∣tle double refined Sugar.
Lay beef suet minced on the bottom of the Pye, or slices of interlarded bacon, and cut the humbles as big as small dice, cut your bacon in the same form, and season it with Nutmeg, Pepper and salt, fill your Pyes with it with slic••s of bacon and butter, close it up and bake it, liquor it with Claret, Butter and stript time, and so serve it up.
When you have powdered your haunch of Venison or the sides of it, by taking a∣way all the bones, sinews, and skin and ••at, season it with pepper and salt only, beat it with your rowling pin, and propor∣tion it for the pasty, by taking a way from one part and adding to another, your paste being made with a peck of fine flower, and three pound of butter aud twelve eggs, work it up with cold water as stiff a pa••••e as you can, drive it ••orth ••or your Pasty, let it be as thick as a mans Thumb, rowl it up upon
a rowling pin, and put under it a couple of sheets of Cap paper, then your white be∣ing already minced and beaten with water, proportion it upon the pasty, to the bredth and length of the Venison, then lay your Venison in the said white, wash it round with a feather and put on a border, season your Venison on the top, and turn over your other leaf of paste, so close up your pasty, ••hen drive out another border for garnish∣ing the sides up to the top of the Pasty, so close it together by the rowling pin, by rowling it up and down by the sides and ends, and when you have flourished your garnishing and edged your pas••y, vent it at the top, set it in the Oven and let it have four or five hours baking at the least, and then draw it.
Take fresh Beef of the finest without si∣news or suet, and mince it as small as you can, and season it with salt and pepper, and put in two spoonfuls of Malmsie, then take Lard and cut it into small pieces, and lay a layer of Lard and a layer of Beef, and lay a shin of Beef upon it like Venison, and so close it up.
First dry your Oisters, and then put them into your Coffin, with some butter and whole large mace and then bake it, then take off the Lid and fill it up with more but∣ter, putting some of the Liquor of the Oi∣sters also thereunto, ••hen season it well with Sugar and serve it up.
Break the bones of your Goose, then per∣boyl him, then season him with pepper and salt, and a little cloves and m••ce, if you please you may bake a Rabbet or two in it, because your stubble Geese are very fat and your Rabbets d••y, you need not Lard either, bake it in good hot butter paste.
When your paste is raised cut your Leg o•• Veal into pieces, and season it with pepper, nu••meg and salt, with some whole large mace, and so lay it into your prepared cof∣fin, with good store of raisins of the Sun and Curran••s, and fill it up with sweet butter,
then close it and set it in the Oven, and when baked serve it in.
Wash, flea and cut your Eels in pieces, put to them a handful of sweet herbs, parsly minced with an Onion, season them with pepper, salt, cloves, mace and nutmeg; and having your Coffin made of good paste, put them in and strew over them two hand∣fuls of Currants, and Lemon cut in slices, ••hen put on butter and close ••he Pye, when it is baked put in at the funnel a little sweet butter, whitewine and vinegar, beat up with a couple of yolks of eggs.
Bake your Wardens or Pears in an Oven with a little water, and a good quantity of Sugar, let your pot be covered with a piece of dough, let them not be fully baked by a quarter of an hour, when they are cold make an high Coffin, and put them in whole, ad∣ding to them some Cloves, whole Cinamon, and Sugar with some of the Liquor in the pot, so bake th••m.
Take green Codlings from the Tree, and codle them in scalding water without break∣ing them, peel the skin from them, and so d••vide them into halves, and cut out the cores, and lay them into the Co••fin, then put in a good handful of Quinces sliced, a little oringado, and a good quantity of su∣gar, a little Rosewater, then close it up and bake it well.
When your Gooseberries are picked and washed, then boyl them in wat••r till they will break in a spoon, then strain them and beat h••lf a dosen Eggs, and stir them toge∣ther upon a chafing dish of Coals with some Rosewater, then sweeten it very well with Sugar, and always serve it cold.
Perboyl Neats Tongues, then peel and hash them with as much as they weigh of beef suet, and stoned raisins and picked cur∣rants, chop all exceeding small that it be
like pap, then mingle a very little Sugar with them, and a little wine and thrust it up, and throw in some thin slices of can∣died Citron peel, and put this into Coffins of fine light well reared crust, half an hours baking will be enough. If you strew a few carraway comfits on the top it will not be amiss.
Truss your pidgeons to bake, and set them, and Lard one half of them with bacon, mince a sew sweet herbs and parsly with a little suet, the yolks of hard eggs and an o∣nion or two, season it with salt, beaten pep∣per, cloves, mace, nutmegs, work it up with a piece of butter, and stuff the bellies of the pidgeons, season them with salt and pepper as before, take also as many Lamb-stones seasoned as before, with six collops of bacon the salt drawn out, then make a large Coffin and put in your Pidgeons, and •••• you will, put in Lamb-stones and sweet-breads and some Ar••ichoke bottoms or other dry meat to soak up the juice, because the Pye will be very sweet and full of ••t, then when it comes out of the Oven, put in a lit∣••le Whitewine beat up with the yolk of an egg.
Pare your Pippins and cut out the cores, then make your Coffin of good crust, take a good handful of Quinces sliced, and lay at the bottom, then lay your Pippins a top, and fill the holes where the cores were ta∣ken out with syrup os Quinces, then put in Sugar and so close it up, let it be very well baked, for it will ask much soaking, especi∣ally the Quinces.