The compleat servant-maid; or, The young maidens tutor Directing them how they may fit, and qualifie themselves for any of these employments. Viz. Waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. Composed for the great benefit and advantage of all young maidens.

Directions for such who desire to be Chamber-Maids, to Per∣sons of Honour or Quality, or Gentlewomen either in City or Country.

WOuld you endeavour to fit your self for this employment, that you may be capable of serving a person of ho∣nour or quality, you must in the first place learn to dress well, that you may be able to supply the place of the Waiting-Woman, should she chance to fall sick or be absent from your Lady, you must also learn to wash fine linnen well, and to starch Tiff••••ies, Lawns, Points and Laces, you mu•••• li••e∣wi••e learn to mend them neatly, and wash white Sarsenets with such li••e things. Then you must learn to make your Ladies bed, well, soft, and easie, to lay up her Night-clothes, and see that her Chamber be kept neat and clean, and that nothing be want∣ing which she desires or requires to be done. Then you must learn to be modest in your

deportment or behaviour, to be ready at her call, and to be always diligent, never answering again when she taketh occasion to reprove you, but endeavour to mitigate her anger with pacifying words. Be lo∣ving and courteous to your fellow Servants, not gigling o•• idling out your time, or wan∣toning in the society of men, you will soon find the benefit thereof. For an honest and sober man will rather make that woman his wife, whom he seeth employed conti∣nually about her business, than one who makes it her business to trifle away her own and others time. Neither will a virtuous and understanding Mistress, long entertain such a Servant whom she finds of such a temper. Be not subject to change, but still remember that a rouling stone never getteth moss, and as you gain but little mo∣ney, so if you rumble up and down you will gain but little credit.

If you would fit your self to serve a Gen∣tle woman only, (either in City or Country) you must not only learn how to dress, wash and starch very well, all manner of Tiffanies, Lawns, Points and Laces, and to mend the same, but you must learn to work all sorts of Needle work and plain work, to wash black and white sarsenets, you must know

how to make all manner of spoon meats, to raise Paste, to dress meat well (though not often required thereunto) to make sawces both for fish and flesh, to garnish dishes, to make all sorts of pickles, to see that every thing be served in well and handsomely to the Table iu due time, and to wait with a graceful decorum at Table if need should require, keep your Mistress's Chamber clean and lay up every thing in its due place. You mus•• also learn to be skilful in buying any thing in the Market if you be entrusted therewith, if there be no Butler in the house. You must see that all things be decent and ••itting in the Parlour and Dining-Room, you must endeavour to take off your Mi∣stress from all the care you can, giving to her a just and true account of what moneys you lay out for her, shewing yonr self thrifty in all your disbursements. Be careful in o∣verlooking inferiour servants, that they waste nothing which belongs to your Ma∣ster and Mistress. Lastly, you must learn to be diligent to perform whatsoever your Mistress commands you, to be neat in your habit, modest in your carriage, silent when she is angry, willing to please, quick and neat handed about what you have to do. If you attain to these qualifications, and

be of an humble good disposition, you will deserve a good salary, and a great deal of respect, which that you may do I shall give you ••ome short directions for starching of Tiffany, for making clean Points and La∣ces, for washing•• and starching of Points, for washing of Sarsenets white or black, and the like, also for raising of paste, ma∣king of spoon meats, sawces and pickles.

Directions for Starching of Tiffany.

SOap not your Tiffany save only on the Hemns or Laces with Crown Sope, then wash them very well in three Ladders pret∣ty hot, and let your last Ladder be made thin of the Sope, do not rince th••m nor wring them hard, then dry them over brimstone, and keep them all the time ••rom the air for that will spoil them. Then make your starch of a reasonable thickness, and blew it according to your liking, and to a qu••rter of a pound of Starch put as much Allum as an hazle nut, boyl it very well and strain it, and while it is hot wet your Tiffa∣nies with it very well, and lay them in a cloth to keep them from drying. Then

with your hands clean and dry them, then hold your Tiffanies to a good fire till they be thorow hot, then clap them and rub them between your hands from the fire, till you see they be very clear, then shape them by a piece of paper, cut out by them before they were washed, and iron them with a good hot iron, and then they will look glossy like new Tiffany.

Thus you may starch Lawns, but observe to iron them on the wrong side, and upon a cloth wetted and wrung out again, some∣time (if you please instead of starch) you may lay Gum Arabick in Water, and when it is dissolved wet the Lawns in that instead of starch, and hold them to the fire as be∣fore directed, clapping them and rubbing them till they are very clear.

Directions for Washing White and Black Sarsenets.

LEt them be very smooth and streight up∣on aboard, and if there be any dirty pla∣ces soap them a little, then take a little hard brush and soap it well, then dip the brush in water, and with it make a pretty thick ladder, then take the brush and rub your sarsenet well, the right way of the sarse∣net,

sideways of the brush, and when you have washed one side well, turn it and wash the other. Then have a clean ladder ••cald∣ing hot, and cast your hoods in double in∣to it and cover it, and still as fast as you wash them cast them into that, you must give them three good washes upon the board, and after the first Ladder let the o∣ther be very hot, and ca••t them in a s••ald e∣very time, then make up a scalding hot ladder, into which put some Gum Arabick steeped before in water, and some Smal•• to blew it a little, let them be doubled up in that, close covered for one hour, when you come for to take them out, be sure you dip them very well all over, and then fold them up to a very little compass, and squeeze them smooth betwixt your hands, then smoak them over brimstone, th•••• draw them between your hands every way till they be little more than half dry, then smooth them with good hot irons the same way you did wash them, and upon the right side of the sarsenet.

To wash Coloured Silk.

They are done the same way with the white, only there must be no blew nor smoaking over brimstone.

To wash Black Sarsenets.

They are washed the same way with the other, only rinc'd in strong beer cold, without any Gum, and iron'd upon the wrong side and on a woollen cloth.

To wash Silk Stockings.

Make a strong Ladder with soap, and pretty hot, then lay your stockings on a Table, and take a piece of such cloth as the Seamen use for their sails, double it up and rub them soundly with it, turn them first on one side and then on the other, till they have passed through three ladders, then rince them well, and hang them to dry with the wrong side outwards, and when they are near dry, pluck them out with your hands, and smooth them with an iron on the wrong side,

To make Clean Points and Laces.

Take white bread of half a day old, and cut it in the middle, and pare the Crust round the edge, so that you may not hurt your points when you rub them, then lay

them upon a table on a clean cloth, and rub them very well with the white bread all over, then take a clean little brush and rub over the bread very well, till you think you have rubbed it very clean, then take your point or lace and shake the bread clean off, then take a clean linen cloth and gent∣ly flap it over oftentimes. Thus you may get the soil off ••rom white Sattin, Taffety, Tabby, or any coloured silk, provided it be not greasie, no•• too much soil∣ed.

Directions to Wash and Starch Points.

TAke your points and put them into a Tent, then make a strong Ladder with the best soap you can get, then dip a brush in that ladder, and soundly rub your points on both sides, so do till you have washed it in four Ladders, then wash it in fair wa∣ter alone, then wash it in blew water, and when you have so done take starch made thin with water, and with your brush on the wrong side wash it over with it, so let it dry, then lay your Tent upon a table, and

with an ivory bodkin made for the purpose, run into every close and narrow part of it, to open it betwixt the gimp or overcast, likewise into every Ilet hole, to open them.

For the Laces, after you have pulled them out well with your hands, you must iron them on the wrong side: let the water be warm wherewith you make your Ladder, when you take them out of the tent, iron them on the wrong side, let not the water be too blew with which you wash them.

To make Clean Gold and Silver Lace.

Take the lace off from your garment, and lay it upon a table, and with a brush rub it all over very well with burnt Allum beaten fine, till you find it to become of the right colour, then shake it very well and wipe it very well with a clean linnen cloth oftentimes over.

To get Spots of Ink out of Linne•• Cloth.

Before that you suffer it to be washed, lay it all night in urine, the next day rub all the spots in the urine as i•• you were washing-in

water; then lay it in more urine another night and then rub it again, and so do till you find they be quite out.

To get the Stains of Fruits out of any Linnen Ctoth.

Take them before they are washed, and with a little butter rub every spot well, then let the cloth lye in scalding hot milk a while and when it is a little cooled, rub the spot∣ted places in the milk till you see they are quite out, and then wash it in water and soap.

To take out any greasie Spots out of Silk, Stuff or Cloth.

Take a linnen rag and wet it very well in fair water, then with a pair of Tongs put a live sea cole or wood cole upon the rag, and hastily close the rest of the rag a∣bout the cole, and presently lay it upon the greasie spot whilst it is smoking hot, and when you perceive it to cool do so again, and so do till you find the spots are quite ta∣ken out.

How to make clean Plaie.

Wash your plate first in soap suds and dry it, then if there be any spots rub them out with salt and vinegar, then anoint your plate all over with vinegar and chalk, then lay it in the Sun or before the fire to dry, then rub it off with warm linnen clothes, very well, and it will look like new.

How to keep the Hair Clean, and Pre∣serve it.

Take two handfuls of Rosemary, and boyl it softly in a quart of Spring water, till it comes to a pint, and let it be covered all the while, then strain it out and keep it, e∣very morning when you comb your head, dip a spunge in the water and rub up your hair, and it will keep it clean and preserve it, for it is very good for the brain, and will dry up Rheum.

To Wash the Face.

There i•• no better thing to wash the face with, to keep it smooth and to scowr it clean, than to wash it every Night with

brandy, wherein you have steeped a little flower of Brimstone, and the next day wipe it only with a cloth.

To make a Salve for the Lips.

Take two ounces of white Bees wax, and slice it thin, then melt it over the fire, with two ounces or more of Sallet Oyl, and a little white sugar candy, and when you see it is well incorporated, take it off the fire and let it stand till it be cold, then set the skillet on the fire again, till the bottom is warm and so turn it out, anoint your lips, or sore nose or sore nipples with this, and it will heal them.

To keep the Teeth clean and sound.

Take common white salt one ounce, as much cuttle bone, beat them together and rub your Teeth with them every morning, and then wash them wi••h fair water.

To make the Hands White and Soft.

Take Daffadil in clean water till it grow thick, and put thereto powder of Cantari∣um and stir them together, then put there∣to

two eggs, and stir them well together, and with this ointment anoint your hands, and within three or four days using there∣of, they will be white, clear, and soft.

To Smooth the Skin, and take away Morphew and Freckles.

Anoint your face with the blood of a Hare or Bull, and this will take away mor∣phew and freckles and smooth the skin.

Directions for making of Custards, Cheesecakes, Raising of Paste, and making of Tarts end Pyes.

To make Custards.

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.

To make Cheesecakes.

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.

How to make 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.

How to make Paste for all manner of Tarts and Pyes.

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.

To make an Almond Tart.

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.

To make a Cowslip Tart.

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.

To make an Artichoke Pye.

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.

To m••ke Marrow Pasties.

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.

To make a Calves foot Pye.

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.

To make an Eel Pye with Oysters.

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.

To make a Lamb 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.

To make an Egg Pye, or a Minced Pye of Eggs.

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.

To make a Herring Pye.

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.

To make a Quince Pye.

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.

To make an Humble Pye.

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.

To make a Venison Pasty.

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.

To make a Beef Pasty like Red Deer.

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.

To make an Oister Pye.

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.

To make a Goose Pye.

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.

To make a Veal Pye.

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.

To make an Eel Pye.

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.

To make a Warden or Pear Pye.

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.

To make a Codling Tart.

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.

To make a Gooseberry Tart.

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.

To make an excellent Minc'd Pye.

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.

To make a Pidgeon Pye.

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.

To make a Pippin Tart or Pye.

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.

Directions for making of Spoon Meat, as Caudles, Broths, and Iellies.

TAke a Pint and a half of the strongest Ale may be gotten, twenty Jordan Almonds clean wiped, but neither washed nor blanched, with two dates minced very small and stamped, then take the pith of young beef the length of twelve inches, lay it in water till the blood be out of it, then strip the skin of it and stamp it with the al∣monds and dates, then strain them all toge∣ther into the Ale, boyl it till it be a little thick, give it the party in a morning fast∣ing

to drink six spoonfuls, and as much when they go to bed.

To make an Almond Caudle.

Take three pints of Ale and boyl it with cloves and mace, and slice bread in it, then have ready beaten a pound of Almonds blanched, and strain them out with a pint of Whitewine, and thicken the Ale with it, sweeten it if you please, but be sure to scum it well when it boyls.

To make a Cordi••l strengthening broth.

Take a Red Cock, strip off the feathers from the skin, then break the bones to shi∣vers with a rowling pin, set it over the fire and just cover it with water, put in some salt and wash the scumming and boyling off it. Put in a handful of hartshorn, a quar∣ter of a pound of blew currants, and as ma∣ny raisins of the Sun stoned, and as many Prunes, four blades of large Mace, a bottom crust of whiteloaf, half an ounce of China root sliced, being steeped three hours before in warm water, boyl in it three or four pie∣ces of gold, strain it and put in a little fine Sugar, and juice of Orange, and so use it.

To make China Broth.

Take an ounce of China root clipp'd thin, and steep it in three pints of water all night, or embers covered, the next day take a good Chicken clean picked, and the guts taken out, put in his belly Agrimony and M••iden-hair, of each half a handful, raisins of the Sun stoned one good handful, and as much French barley, boyl all these in a Pipkin close covered on a gentle fire, for six or seven hours, let it stand till it be cold, strain it and keep it for your use, take a good draught in the morning, and at four in the after∣noon.

To make a Flummery Ca••dle.

When Flummery is made and cold, you may make a pleasant and wholesome Caudle with it, by taking some lumps and spoonfuls of it•• and boyl it with Ale and Whitewine, then sweeten it to your taste with Sugar, there will remain in the Caudle some Lumps of congealed flummery, which are not un∣grateful.

To make Ielly of Hartshorn.

Take four ounces of the shaving of Harts∣horn of the inside, and two quarts of water, put this into a P••pkin and boyl it very gent∣ly till it come to a quart, the hartshorn must be steeped three or four hours first, after∣wards put a little into a sawcer till it be cold, and if it be cold and jellyeth it is boyled e∣nough, then being warm take it off the fire and strain it hard thorow a cloth, and set it a cooling till it be a hard Jelly, then take two whites of eggs and beat them very well, with a sprig of Rosemary or Birch, but not with a spoon, till a water come at the bottom then put these beaten eggs and the water thereof in••o a skillet, and all the jelly upon it, with three spoonfuls of damask Rose∣water, and •• quarter of a pound of Sugar, and when it boyls stir and layth it pretty well, then strain it thorow a cloth and let it cool, and of this take four spoonfuls in a morning fasting, and at four a clock in ••he af••ernoon, and this is very good for the weakness in the back.

To make a Cock broth, very good for weak people.

Take a good Cock, pluck, draw, and wash him very well, and bruise his Legs, boyl him in a little water and salt very well for one hour, then add some water where∣in Mutton hath been boyled, and put in a quarter of a pound of French Barley or Rice which you please, with some Time, Winter Savory, and a little Lemon peel, a little Large Mace and sliced Nutmeg with a clove or two, when it is clean scum'd let it only stew till it be enough, then take up the Cock for a while and boyl the broth very well, then put him in again, and heat him thorow∣ly, then serve him into the Table, and Garnish your d••sh with Lemon and Bar∣berries.

To make White Broth of Chicken or Capon.

First boyl the Capon or Chicken in water and salt, then take three pints of strong broth and a quart of Whitewine, and stew it in a Pipkin with a quarter of a pound of Dates, half a pound of fine Sugar, four or five

blades of large mace, the marrow of three marrow bones, a handful of white endive, s••ew these in a Pipkin very leisurely, that it may but only simper, then being finely stew∣ed and the broth well tasted, strain the yolks of Ten eggs with some of the broth, before you dish up the Capons or Chickens, put the eggs into the broth and keep it stirring that it may not curdle, give it a warm and set it from the fire, the Fowls being dished up, put on the broth, and garnish the meat with dates, marrow, large mace, endive, pre∣served barberries, oranges, boyled skerrets, pomegranates and kernels, make a leaf of Almond paste and Grape verjuice.

Directions for making of Pickles and Sawces.

How to Pickle Broom buds.

TAke as many Broom buds as you please, make Linnen bags and put them in and tye them close, then make some brine wit•• water and salt and boyl it a little, let it be cold, then put some brine in a deep earthen pot, and put some bags in them and lay the

weight on them, let it lye there till it look black, and shift it again s••ill as long as it looks black, boyl them in a little Caldron and put them in vinegar a week or two, and they will be fit to eat.

To Pickle Cucumbers.

Wash your Cucumbers clean, and dry them in a cloth, then take some water, vinegar, salt, fennel tops and some dill tops and a lit∣tle mace, make it salt enough and sharp e∣nough to the taste, then boyl it a while, and then take it off and let it stand till it be cold then put in the Cucumbers, and lay a board on the top to keep them down, and tye them up close, and within a week they will be fit to eat.

To Pickle Artichoke Bottoms.

Take the best bottoms of Artichokes and parboyl them, and when they are cold and well drained from the wa••••r, and dryed in a cloth to take away all the moisture, then put them into pots, and pour your brine on them, which must be as strong as you can make it, which is done by putting in so much salt to it, as it will receive no more, so that

the salt sinks whole to the bottom, cover o∣ver your Artichokes with this water, and pour upon it some sweet butter melted, to the thickness of two fingers, that no Air may come in, when your Butter is cold set up your Pot in some warm place, cover it close from Vermin, before you put the bot∣toms in the Pot, you should pull off all the Leaves and choak, as they are served at Ta∣ble, the best time to do this is in Autumn, when your Plants produce those which are young and tender, for these you should pickle before they come to open and flower, but not before the heads are round, when you would eat them you must lay them in water, shifting the water several times, then boyl them once again and so serve them.

To Pickle Cornelians.

Gather the fairest and biggest Cornelians when they first begin to grow red, and after they have lain a while put them up in a Pot or Barrel, filling them up with brine as for Artichokes, and put to them a little green Fennel, and a few Bay Leaves to make them smell w••ll, then stop them up very close, and let them stand for a Month, if you find them too salt, make the Pickle weaker before you serve them to Table.

To Pickle Red and White Currants.

Take Vinegar and Whitewine with so much Sugar as will make it sweet, then take your red and white currants being not fully ripe, and give them one walm, so cover them over in the same pickle, keeping them always under Liquor.

To Pickle Artichokes.

Take Artichokes before they are too fully grown or two full of strings, and when they are pared round, then nothing is left but the Bottom, boyl them till they be indifferent tender, but not full boyled, take them up and let them be cold, then take good stale Beer and Whitewine, with a great quantity of whole Pepper, so put them up in a barrel with a small quantity of salt, keep them close and it will not be sowr, it will serve for ba∣ked and boyled meats all the Winter.

To Pickle Flowers of all Sorts.

Put them into a Gallipot or Glass with as much Sugar as they weigh, fill them up with Wine-Vinegar, to a Pint of Vinegar a pound

of Sugar and a pound of flowers, so keep them for Sallads and boyl'd Meats.

To Pickle Oisters.

Take eight quarts of Oisters and Parboyl them in their own Liquor, then take them out and cleanse them in warm water; then wipe them dry, then take the Liquor they were parboyl'd in, and clear it from the grounds into a large Pipkin or Skillet, put to it a Pottle of good Whitewine, a quart of Wine Vinegar, some Large Mace, whole Pepper and a good quantity of Salt, set it o∣ver the fire and boyl it leisurely, scum it clean, and being well Boyled put the Liquor into Barrels, and when it is cold put in the Oysters and close up the head.

Directions for making os Sawces.

To make Sawce for Green Geese.

TAke the juice o•• Sorrel mixed with scald∣ed Gooseberries, and served on sippets with Sugar and Beaten Butter, &c.

To make Sawce for Land Fowl.

Take boyled prunes and strain them with the Blood of the Fowl, cinamon, ginger, and Sugar, boyl it to an indifferent thickness, and serve it in Sawcers, and serve in the dish with the Fowl, Gravy, and sawce of the same Fowl.

To make Divers Sawces for Roast Mutton.

1. Take Gravy, Capers, Samphire, and Salt, and stew them well together.

2. Water, Onion, Claret Wine, sliced Nutmeg, and Gravy boyled up.

3. Whole Onions stewed in strong broth, or Gravy, Whitewine, Pepper, pickled Ca∣pers, Mace, and three or four slices of a Lemon.

4. Mince a little roast Mutton hot from the Spit, and add to it some chop'd parsley and Onions, Verjuice or Vinegar, Ginger and pepper, stew it very tender in a pipkin, and serve it under any Joynt with some gravy of the Mutton.

5. Onions, Claret Liquor, Capers, Claret Gravy, Nutmeg and salt boyl'd together.

6. Chop'd Parsley, Verjuice, Butter, Sugar and Gravy boyled together.

7. Take Vinegar, Butter, and Currants, put them in a Pipkin with sweet herbs fine∣ly minced, the yolks of two hard eggs, and ••wo or three slices of the brownest of the Leg (mince it also) some Cinnamon, Gin∣ger, Sugar and salt.

8. Pickled Capers and Gravy, or Gravy ••nd Samphire, cut an inch long.

9. Chop'd Parsly and Vinegar.

10. Salt, Pepper, and juice of O∣••••nges.

11. Strained Prunes, Wine, and Sugar.

12. Whitewine, Gravy, Large Mace, ••nd Butter thickned w••th two or three ••olks of Eggs.

13. Oister Liquor and Gravy boyled to∣••ether, with eggs and verjuice to thicken ••t, then juice of Oranges and slices of Le∣mons over all.

14. Onions chop'd with sweet herbs, vi∣••egar and salt boyled together.

To make Several Sawces for Roast Veal.

1. Gravy, Claret, Nutmeg, Vinegar, Butter, Sugar, and Oranges, melted to∣gether.

2. Juice of Orange, Gravy, Nutmeg, and sliced Lemon on it.

3. Vinegar and Butter.

4. All manner of sweet herbs chop'd small, with the yolks of two or three eggs, and boyl them in Vinegar, Butter, and a few Bread crumbs, Currants, beaten Cin∣namon, Sugar, and a whole Clove or two, put it unde•• the Veal, with slices of Orange and Lemon about the dish.

5. Claret, Sawce of Boyled Carrots and boyled Quinces, stamped and strained with Lemon, Nutmeg, Pepper, Rose Vinegar, Sugar and Verjuice, boyled to an indifferent height or thickness, with a few whole Cloves.

To make Sawces for Red Deer.

1. The Gravy and sweet herbs chop'•• small and boyled together, or the Grav•• only.

2. The Juice of Oranges and Lemons an•• Gravy.

3. A Gallendine sawce made with strain∣ed Bread, Vinegar, Claret Wine, Cinna∣mon, Ginger and Sugar, strain it and be••••ng finely beaten with the spices, boyl it u•• with a few whole Cloves and a spri•• o•• Rosemary.

4. White Bread boyled in water, pretty thick without spices, and put to it some but∣ter, Vinegar and Sugar.

If you will stuff or farce any Venison, stick them with Rosemary, Time, Savoury, or Cloves, or else with all manner of sweet herbs minced with Beef suet.

To make Sawces for Roast Pork.

1. Gravy, chop'd Sage, and Onions boyl∣ed together with some Pepper.

2. Mustard, Vinegar and Pepper.

3. Apples pared, quartered, and boyled in fair water, with some Sugar and Butter.

4. Gravy, Onions, Vinegar and Pepper.

To make Sawces for Rabbets.

1. Beaten Butter, and rub the dish with a Clove of Garlick or Shelot.

2. Sage and Parsly minced, roul it in a ball with some Butter, and fill the belly with this stuffing.

3. Beaten Butter with Lemon and Pep∣per.

4. In the French Fashion, Onions min∣ced small and fryed, and mingle with mu∣stard and p••pper.

5. The Rabbet being roasted wash the belly with the Gravy of Mutton, and add to it a slice or two of Lemon.

To mabe Sawces for Roast Hens.

1. Take Beer, Salt, the yolks of three hard eggs minced small, grated Bread, three or four spoonfuls of Gravy, and being al∣most boyled, put in the Juice of two or ••hree Oranges, slices of Lemon and Orange with Lemon peel shred small.

2. Beaten Butter with Juice of Lemon, Oranges and Claret Wine.

3. Gravy and Claret Wine boyled with a piece of an Onion, Nutmeg, and salt, serve it with the slices of Lemons or Oran∣ges, or the Juice of the same.

4. With Oyster Liquor, an Anchovy or two, Nutmeg and Gravy, and rub the dish with a clove of Garlick or Shelot.

5. Take the yolks of hard Eggs and Le∣mon peel, mince them very small and stew them in Whitewine, Salt, and the Gravy of the Fowl.

To make Sawces for Roast Chickens.

1. Gravy, and the Juice or slices of O∣range.

2. Butter, Verjuice, and Gravy of the Chicken, or Mutton Gravy.

3. Butter and Vinegar boyled together, put to it a little Sugar, then make thin sops of Bread, lay the Roast Chickens on them, and serve them up ho••.

4. Take Sorrel, wash and stamp it, then have thin slices of Manchet, put them in a dish with some Vinegor, strained Sorrel, Su∣gar, some Gravy, beaten Cinnamon, beat∣en Butter, and some slices of Orange or Le∣mon, and strew thereon ••ome Cinnamon and Sugar.

5. Take sliced Oranges and put to them a little Whitewine, Rosewater, beaten Mace, Ginger, some Sugar and Butter, set them on a chafing dish of Coals and st••w th••m, then have some slices of M••nchet 〈…〉〈…〉 lay ••he Chickens being roasted on th•• sawce.

To make Sawces for Roast Pidgeons.

1. Gravy and Juice of Orange.

2. Boyled Parsly minc••d, and put among some Butter, and beaten up thic••.

3. Gravy, Claret Wine and an Onion stewed together wi••h a little salt.

4. Vine leaves roasted wi••h the Pidgeons

minced, and put in Claret Wine and Salt boyled together, some Butter and Gravy.

5. Sweet Butter and Juice of Orange, beat together and made thick.

6. Minced Onions boyled in Claret Wine almost dry, then put to it Nutmeg, Sugar, Gravy of the Fowl and a little Pepper.

7. Gravy of the Pidgeons only.

To make Sawces for all manner of Roast Land Fowl. As,

Turkey, Peacock, Pheasant, Par••ridge, and the like.

1. SLiced Onions being boyled, stir them in some Wat••r, Salt, Pepper, some Grated Bread, and the Gravy of the Fowl.

2. Take slices of White Bread, and boyl them in fair water with two whole Onions some Gravy, half a grat••d Nutmeg and a little salt, strain th••m together thorow a strainer, and boyl it up as thick as Water-grewel, then add to it the yolks of two eggs, dissolv••d with the juice of two Oran∣ges, &c.

3. Take thin slices of the Manchet, a lit∣tle of the Fowl, some sweet Butter, grated Nutmeg, Pepper and Salt, stew all together and being stewed put in a Lemon minced with the peel.

4. Onions sliced and boyled with fair water and a little salt, a few Bread crumbs beaten Pepper, Nutmeg, three spoonfuls of Whitewine, and some Lemon peel fine∣ly minced and boyled all togethet, being almost boyled put in the Juice of an Orange, beaten Butter, and the Gravy of a Fowl.

5. Stamp small Nuts to a pa••te, with Bread, Nutmeg, Pepper, Saffron, Cloves, and the Juice of Orange and strong Broth, strain and boyl them together pretty thick.

6. Quinces Prunes, Currants and Raisins boyled, Muskified Bisquet boyled, stampt and strained with Whitewine, Rofe-Vine∣gar, Nutmeg, Cinnamon, Cloves, Juice of Oranges and Sugar, boyl it not too thick.

7. Boyl Carrots and Quinces, strain them with Rose-Vinegar and Verjuice, Sugar, Ci∣namon, Pepper, Nutmeg, boyled with a few whole Cloves and a little Mace.

8. Take a Manchet, pare off the Crust and slice it, then boyl it in fair Water, and

being boyled fomething thick, put in some Whitewine, Wine-Vinegar, Rose or Elder-Vinegar, some Sugar and Butter.

9. Almond paste and Crumbs of Man∣chet, stamp them together with some Su∣gar, Vinegar and salt; strain them with Grape Verjuice, and juice of Oranges, boyl it pretty thick.

To make S••wce for a Stubble or Fat Goose.

1. Take sowr Apples, slice them and boyl them in Beer all to Mash, then put to them Sugar and beaten Butter, sometimes for variety add Barberries and the Gravy of ••he ••owl.

2. Roast sowr Apples or Pippins strain 〈…〉〈…〉 grated Bread beaten Cin∣namon, Mustard, and boyl••d Onions strain∣ed and put to it.

Sawce for a young Stubble Goose.

Take the Liver and Gizzard, mince it ••••ry small with some beaten Spinage, sweet herbs, Sage, Salt and some minced Lard, fill the Belly of the Goose and so sow up the Rump or vent, as also the Neck, Roast it,

and then take out the farsing and put it in a dish•• then add to it the Gravy of the Goose, Verjuice and Pepper, give it a warm on the fire, and serve it with this sawce in a clean dish.

The French Sawce for a Goose, is Butter, Mustard, Sugar, Vinegar, and Barber∣ries.

To make Sawces for a Duck or Mallard.

1. Onions sliced, and Carrots cut square like Dice, boyled in Whitewine, strong broth, some Gravy, minced Parsly, Savo∣ry chop'd, Mace and Butter, being stewed together it will serve for divers wild fowl, but most proper for Water fowl.

2. Vinegar and Sugar boyled to a Syrup, with two or three Cloves, and Cinnamon, or Cloves only.

3. Oyster Liquor, Gravy of the Fowl, whole Onions boyled in it, Nutmeg and an Anchovy. If the Fowl be lean ••arse and Lard them.

To make Sawces for any kind of Roast Sea Fowl

MAke a Gallendine with some grated Bread, beaten Cinnamon and Gin∣ger, a quartern of Sugar, a quart of Claret Wine, a pint of Wine-Vinegar, strain the foresaid materials, and boyl ••hem in a Skil∣let with a few whole Cloves, in the boyl∣ing stir it with a sprig of Rosemary, add a a little Red Saunders and boyl it as thick as Water Grewel.

To make Green Sawce for Pork, Goslings, Chickens, Lamb or Kid.

Stamp Sorrel with white Bread and pa∣red Pippins in a ••tone or wooden Morter, put Sugar to it and Wine Vinegar, then strain it thorow a fine cloth pretty thick, dish it in Sawcers and scrape Sugar on it.

To make Sawces for Roast or Boyled Salmon.

1. Take the Gravy of the Salmon, or Oy∣ster Liquor boyled up thick with beaten Butter, Claret Wine, Nutmeg, and some slices of Orange.

2. Gravy of the Salmon, Butter, Juice of Orange or Lemon, Sugar and Cinnamon, beat up the same with Butter pretty thick, dish up the Salmon, pour on the sawce and lay on it slices of Lemon.

3. Beaten Butter with slices of Orange or Lemon, or the Juice of them, or Grape Verjuice and Nutmeg.

4. Gravy of the Salmon, two or three Cloves dissolved in it, grated Nu••meg and grated Bread, beat up thick with Butter, the yolk of an Egg, or slices of Orange wi••h the juice of it.

I should give you now some directions for dressing of Flesh and Fish, but you will find that more properly set down, in my directions to Cook-Maids••