The accomplisht ladys delight in preserving, physick and cookery.

The Compleat Cook's Guide, or Directions for the Dressing of all Flesh, Fowl, and Fish, both in the English and French Mode; with the preparing of all manner of Sauces and Sallets proper thereunto.

Together with the making of all Sorts of Pyes, Pasties, Tarts, and Custards; with the Forms and Shapes of many of them. With Bills of Fare, both for Ordinary and Extraordinary:

1. To make a Lamb-Pye.

FIrst, cut your Lamb into Pieces, and then season it with Nutmegs, Cloves, and Mace, and some Salt, with

Currans, Raisins of the Sun, and sweet Butter; and if you will eat it hot, when it is baked, put in some Yolks of Eggs, with Wine-Vinegar, and Sugar beaten together, but if you will eat it cold, put in no Eggs, but only Vinegar and Sugar.

2. To make a Rice Padding.

Take thin Cream, or good Milk, of what quantity you please, boyl it with a little Cinamon in it, and when it hath boyled a while, take out the Cinamon, and put in Rose-water, and Sugar enough to make it sweet and good; then having your Rice ready beaten, as fine as Flowen, and Searced as some do it, strew it in, till it be the thickness of a Hasty Pudding, then pour it into a Dish, and serve it.

3. To make Cheese Cakes, the best way.

Take 2 Gallons of New Milk, put into them 2 Spoon∣fuls and a half of Runnet, heat the Milk little less then Blood-warm, cover it close with a Cloth, till you see the Cheese be gathered, then with a scuming-dish, gently take out the Whey, when you have Dreyn'd the Curd as clear as you can, put it into a Sieve, and let it drain very well there; then to 2 quarts of Curds, take a quart of thick Cream, a pound of sweet Butter 12 Eggs, a pound and half of Currans, a Peny-worth of Cloves, Nutmegs, and Mace beaten, half a pound of good sugar, a quarter of 〈◊〉〈◊〉 pint of Rose water; Mingle it together, and put it into Puff-paste.

4. To make an Egg Pye, or Mince Pye, of Eggs.

Take the Yolks of 2 dozen of Eggs hard Boyled, shred them, take the same quantity of Beef-suet, half a pound of Pippins, a pound of Currans well wash'd and Dry'd, half a pound of sugar, a Penny-worth of beaten Spice, a few Carraway seeds, a little Candied Oringe ••••el thred, a ••ittle Verjuice and Rose-water, fill the Coffin, and bake it with gentle heat.

5. To Carbanado Muttou.

Broyl a Shoulder, or Breast of Mutton, then scotch them with your Knife, and strew on Minc'd Thyme, and salt, and a little Nutmeg; when they are Broyled dish them up: The Sauce is Claret-Wine, Boyled up with 2 Onions, a little Camphire, and Capers with a little Gravy, Garnish'd with Lemons,

6. To stew a Pheasant French fashion.

Roast your Pheasant, till it be half Roasted, then Boyl it in Matton Broth, and put into the Broth whole Pepper, whole Mace, Onions and Vinegar, and make it sharp, and put in Pruans and Currans, and colour your Broth with bruised Pruans.

7. To make Bisket Bread.

Take half a peck of sine flower, 2 Ounces of Anniseeds, 2 Ounces of Coriander-seed, the whites of 6 Eggs, a pint of Ale-Yeast, with as much warm Water as will make it up into a Paste, so Bake it in a long Rowl; when it is 2 days Old, pare it, and slice it, then sugar it, and dry it in an Oven, and keep it all the Year.

8. To make a Dish of Marrow,

Take a pint of fine Paste, and Roul it very thin, then take the Marrow all as whole out of the Bones as you can, and Cleave it into 4 quarters, then take it and sea∣son it with a little Pepper, salt, sugar, and Dates small Minced, then lay one piece in your Paste, and make it up like a Pescod, so make half a Dozen of them, and fry them with Clarified Butter, scrape sugar on and serve them.

9. To make a Herring Pye.

Put great store of sliced Onions, with Currans and Rai∣sins of the Sun, both above and under the Herrings, and store of Butter, put them into your Pye, and bake them

10. To make Black-Puddings

Take a quart of sheeps-blood, and a quart of Cream, 10 Eggs, the Yolks and the whites beaten together, stir all this Liquor very well, then thicken it with grated bread and Oat meal finely beaten, of each alike quantity, Beef-suet finely shred, and Marrow in little Lumps, season it

with a little Nutmeg, Cloves, and Macc mingled with salt, a little sweet Marjorum, Thyme, and Penny-royal shred very well together, and mingle them with the o∣ther things: Some put in a few Currans, then fill them with Clarified Guts, and boyl them very carefully.

11. To make a good Spanish Olio.

Take a Rump of Beef, or some of a Brisket or Buttock, cut it to pieces; a Loyn of Mutton with the Fat taken off, and a fleshy piece of a Leg of Veal, or Knuckle, a piece of Enterlarded Bacon, 3 or 4. Onions, or some Gar∣lick, and if you will, a Capon or 2, or else 3 great Tame-Pigeons. First put into the water the Beef and Bacon, af∣ter a while the Mutton, Veal, and Onions, but not the Capons or Pigeons, only so long till they are Boylled e∣nough, if you have Garavanza's put them in at the first, after they have been soaked with Ashes, all Night in Heat, wash them well in warm Water, or if you have Cab∣ba••••-Roots, Leeks, or whole Onions, put them in time enough to be sufficiently Boyled. You may at first put in some crusts of Bread, or Vension Pye-Crust, it must boyl in all 5 or 6 Hours gently, like Stewing: After it is well boyl∣ed; a quarter, or half an hour before you intend to take it, take out a Porringer full of Broth, and put to it some Pepper, and 5 or 6 Cloves, and a Nutmeg, and some Saffron and mingle them well in it, then put that into the Pot and let it boyl, or Stew with the rest a while, put in a bundle of Sweet-Herbs, Salt must be put to it when it is Scum'd.

12. To stew Venison.

If you have much Venison, and do make many cold baked Meats, you may stew a dish in haste thus, When it is sliced out of your Pye, Pot, or Pasty, put it in your stewing Dish, and set on a heap of coals, with a little Claret wine, a sprig or two of Rosemary, half a dozen Cloves, a little grated bread, Sugar and Vine∣gar, so let it stew together a while, then grate on Nut∣meg, and dish it up.

13. To boyl a Leg of Veal and Bacon.

Lard your Leg of Veal with Bacon all over, with a

little Lemon-peel amongst it, then boyl it with a piec of Middle-bacon, when bacon is boyled, cut it in slice•• season it with Pepper and dryed Sage mixt together Dish up your Veal with Bacon round about it, send up with it, saucers of green Sauce, strew over it Parsley and Barberries.

14. To make Furmety.

Take French barley, and pick it, and wash it, lay it in sleep one night, then boyl it in 2 or 3 several wa∣ters, and so cover it, as you do Wheat, to make it smell, then take a qua••t of good Cream, and boyl it with a Race of Ginger cut in two pieces, one blade of Mace and half a Nutmeg all in one piece, then put thereto so much of the barley as will thicken it, and when it is almost boyled, stir in two or three yolks of Eggs well beaten, and so strained with a few beaten Al∣monds and Flower, or five spoonfuls of Rose-Water, then take out the whole spices and season your Fur∣mety with Salt, and sweeten it with Sugar, and so serve it.

15. To make a Pig pye.

Flea your Pig, and cut it into pieces, and season it with Pepper, Salt, Nutmeg, and large Mace, lay into your Caffin good store of Raisins of the Sun, and Cur∣rans, and fill it up with sweet butter, so close it, and serve it hot.

16. To make a Neats foot-Pye.

First boyl your Neats-foot, and take out the bones, then put in as much beef-snit as in quantity thereto, and so mince them, then season them with Cloves, Mace, Nutmeg, Sugar, and Salt, and put into your Coffin with some Barberries, Currans, and Raisins of the Sun, then bake it and always serve it hot.

17. To make an Orangado Pye.

Make a handsome thin Coffin, and hot butter'd Paste, slice your Orangado, and put over the bottom of it, then take some Pippins and cut every one into eight parts, and lay them in also upon the Orangado, then pour some syrup of Orangado, and Sugar on the top, and so

[illustration] pie shapes.

Double Border'd Cuslard.

Ʋumble-Pie.

Sturgeon-pie

Custard.

Carp-Pie.

Custard.

Oister-pie.

Pye Orangado.

goo•• berytar

Custard

[illustration]

Lumber-Pie.

Chicken-Pye.

Mine'd-pie.

Tongur-PYE.

Lumber-Pye.

Minc'd-Pye.

Minc'd-Pye.

Custard

Preserv'd Tare.

Custard.

make it up, and bake it, and serve it up with Sugar scraped on it.

18. To make a Pork-Pye.

Boyl your Leg of Pork, season it with Nutmeg, Pepper and Salt, and bake it five Hours in a round Pye.

19. To make a Fricacie of Veal.

Cut your Veal into thin slices, beat it well with a rouling-Pin, season it with Nutmegs, Lemon, and Thyme, fry it slightly in the Pan, then beat 2 Eggs, and one spoonful of Verjuice, put it into the Pan, stir it together, Fry it and dish it.

20. To make a Quince-Pye.

Take a Gallon of Flower, a pound and half of But∣ter, 6 Eggs, 30 Quinces, 3 pound of Sugar, half an ounce of Cinamon, half an an ounce of Ginger, half an ounce of Cloves, and Rose-water; make them into a Tart, and being baked, stew on double refined Sugar.

21. To make Goose-berry-fool.

Pick your Goose-berries, and put them into clean Water, and boyl them till they be all as thick that you cannot discern what it is, to the quantity of a Quart▪ take 6 Yolks of Eggs well beaten with Rose-water, before you put in your Eggs, season it well with Sugar, then strain you Eggs, and let them boyl a while▪ put it in a broad Dish, and let it stand till it is cold, and serve it.

22. To make a tart of Green Pease.

Boyl your Pease tender, and pour them out into a Cullender, season them with Saffron, Salt, sweet Butter, and Sugar, then close it, and let it bake almost an hour, then draw it forth and Ice it, put in a little Verjuice, and shake it well, then scrape on Sugar, and serve it.

23. To Souce an Eel.

Souce an Eel with a handful of Salt, split it down the back, take out the Chine-bone, season the Eel with Nutmeg, Pepper, Salt, and sweet Herbs mine'd; then lay a pack-thread, at each end, and the middle ••oul up like a Collar of Braw••, then boyl it in Water,

Salt, and Vinegar, a blade or two of Mace, and half a ••••ice of Lemon, boyl it half an hour, keep it in the same Liquor 2 or 3 days, then cut it out in round pie∣ces, and lay 6 or 7 in a Dish with Parsley and Barber∣ries, and serve it with Vinegar in Saucers.

24. To make a Bacon-tart.

Take a quarter of a pound of the best Jordan-Almonds, and put them in a little warm Water to blanch them, then beat them together in a Mortar with 3 or 4 spoonfuls of Rose-water, then sweeten them with fine sugar; then take Bacon that is clear and White, and hold it upon the point of a Knife, against the Fire, till it hath dropt a sufficient quantity, then stir it well toge∣ther, and put it into the Paste, and bake it.

25. To make an Ʋmble-Pye.

Lay Beef suit minc'd in the bottom of the Pye, or slices of interlarded bacon, and cut the Ʋmble as big as a small Dice, cut your bacon in the same form, and season it with Nutmeg, Pepper, and Salt, fill your Pyes with it, with slices of bacon, and butter, close it up and bake it: Liquor it with Claret, Butter, and stripped Thyme, and so serve it.

26. To keep Asparagus.

Parboyl your Asparagus very little, and put them into clarified butter, cover them with it, and when the Butter is cold, cover them with Leather, and about a Month after refresh the butter, melt it and put it on a∣gain; then set them under ground, being covered with Leather.

27. To roast a Haunch of Venison.

If your Venison be seasoned, you must water it, and ••ick it with short sprigs of Rosemary; let your Sauce be Claret-wine, a handful of grated Bread, Cinamon, Gin∣ger, Sugar, a little Vinegar; boyl these up so thick, as it may only run like butter; it ought to be sharp and sweet: Dish up your Meat on your Sauce.

28. To Carbonado Hens.

Let your Sauce be a little White-wine and Gravy, half a dozen of the yolks of Hard Eggs minced, boyled

up with an Onion, add to it grated Nutmeg, thicken it up with the yolk of an Egg or two, with a Ladle full of drawn Butter; Dish up your Hens, and pour over your Sauce, strew on your yolks of Eggs minced, and garnish it with Lemon.

29. To fry Artichoaks.

When they are boyled and sliced, fitting for that purpose, you must have your yolks of Eggs beaten with a grated Nutmeg or two; when your Pan is hot, you must dip them into the Yolks of Eggs, and charge your Pan; when they are fryed on both sides, pour on drawn Butter; And if you will fry Spanish Potatoes, then the Sauce is Butter, Vinegar, Sugar, and Rose-water; these for a need may serve for second Course Dishes.

30. To make a Hedge Hog Pudding.

Put some Raisins of the Sun into a deep Wooden Dish, and then take some gra••ed bread, and one pint of sweet Cream, 3 Yolks of Eggs, with 2 of the Whites, and some Beef-suet, grated Nutmeg, and Salt, then swee∣ten it with Sugar, and temper all well together, and so lay it into the Dish upon the Raisins, then tye a Cloath about the Dish, and boyl it in Beef-broath, and when you take ••••••up put it in a Pewter Dish, with the Raisins uppermost, and then stick blanched Almonds very thick into the Pudding, then melt some Butter, and pour it upon the Pudding, then strew some Sugar about the Dish, and serve it.

31. To stew a Leg of Lamb.

Cut it into pieces, and put it into your stewing-pan, being first seasoned with Salt and Nutmeg, and as much Butter as will stew it, with Raisins of the Sun Currans and Gooseberries; when it is stewed, make a Caudle with the yolks of 2 or 3 Eggs, and some Wine-Vinegar and Sugar, beaten together and put it into your Meat, and stew all a little longer together, then dish it; strew Sugar on the brims, and serve it hot.

32. To bake a Pickerel.

Boyl your Pickerel, and pull out the ribs and bones then put it into your Pasle, and season it with Pep∣per

and Salt, and put in some Butter, and Raisins of the Sun, and so bake it.

33. To make a Haggess-Pudding.

Take a fat Haggess, parboyl it well, take out the kernels, shred it small, and temper it with a handful or two of grated Manchet, then take 3 or 4 Eggs well beaten, Rose-water, Sugar, Cloves, Nutmeg, Cinamon, and Mace finely beaten, Currans and Marrow good store; tem∣per them altogether with a quantity of Cream, being first moderately seasoned with Salt.

34. To make a Dish of Meat with Herbs.

Take Sives, Parsley, thyme, Marjoram, and roast 3 or 4 Eggs hard, and a quantity of Murton suet, Beef or Lamb, chop them fine altogether, and season it with Cloves, Mace, Ginger, Sugar, and Cinamon, and a little Salt, then fry them with a little sweet butter.

35. To make Cream of Eggs.

Take one quart of Cream, and boyl it, then beat 4 Whites of Eggs very well with 2 spoonfuls of Rose-water; when the Cream is boyled enough, take it off the Fire, and when it is cool, stir in the Eggs with a little Salt, then garnish your dish with fine Sugar scra∣ped thereon, and serve it always cold, for a closing dish.

36. To make a fine Pudding in a Dish.

Take a Penny White-loaf, and pare off all the crust, and slice it thin into a dish with a quart of Cream, and let it boyl over a Chafing dish of Coals, till the bread be alm st dry, then put in a piece of sweet butter, and take it off, and let it stand in the dish till it be cold, then take the yolks of 3 Eggs and the quantity of one with some Rose water and Sugar, and stirring them altogether, put it into another dish well butter'd, and bake it.

37. To boyl Scollops.

First boyl the Scollops, then take them out of the ••hells, and wash them, then slice them, and season them 〈◊〉〈◊〉 with Nutmeg Ginger, and Cinamon, and put them into ••he bottom, of your Shells ag••in, with a little But∣••er, White-wine, Vinegar, and grated Bread, let them ••e boyled on both sides; if they are sharp, they must

have Sugar added to them; for the fish is luscious, and sweet naturally; therefore you may boyl them with Oyster Liquor and Gravy, with dissolved Anchovies, minced Onions and Thyme, with the juice of Le∣mon in it.

38. To boyl Wild Ducks.

First half roast them, then take them off, and put them in a shallow broad pan that will contain them, with a pint of Claret-wine, and a pint of strong broath, a dozen of Onions cut in halves, a Faggot or two of sweet Herbs, with a little whole Pepper, and some slices of Bacon; cover your Pan, and let them stove up, add gravy to part of the Liquor, at least so much as will serve to dish them: Garnish them with Bacon and Onions if you please.

39. To make a Venison-Pasty.

When you have powdered your Haunch of Venison or the sides of it, by taking away all the Bones and Sinews, and the Skin or Fat, season it with Pepper and Salt only, beat it with your Rowling-Pin, and proportion it for the Pasty, by taking away from one part, and adding to another, your paste being made with a peck of fine Flower, and about 3 pound of Butter, and 12 Eggs, work it up with cold water into a stiff paste as you can, drive it forth for your pasty, let it be as thick as a Man's Thumb, roul it up upon a Rowling-pin, and put under it a couple of sheets of Cap-paper well flowered, then your white being already minced and beaten with Water, propor∣••••on it upon the Pasty to the breadth and length of the Venison, then lay your Venison in the said white, wash it round with your 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; then drive out another border for garnishing the sides up to the top of the Pasty, so close it together by the Rowl∣ing-Pin, by rowling it up and down by the sides and ends, and when you have flourish'd your garnishing, and edg'd your Pasty, vent it at the top, set it in the

Oven, and let it have 4 or 5 hours baking at the least and then draw it.

40. To make a Damson-tart.

Take Damsons, and seethe them in Wine, and strain them with a little Cream, then boyl your stuff over the Fire till it be thick, and put thereto Sugar, Cinamon, and Ginger, but set it not in the Oven after; but let your Paste be baked before.

41. To roast a Rabbet with Oysters.

Wash your Rabbet, and dry it well, then take half a pint of Oysters, wash them, and wipe them clean one by one, and put them into the Rabbet's belly, a cou∣ple of Onions shred, whole Pepper, large Mace, 2 or 3 sprigs of Thyme, sow up the belly; and for the sauce, as usual, the Liver and Parsly; and a hard Egg, shred them together, and beat some butter thick; put into the Dish, and serve it.

42. To stew Collops of Beef.

Take of the Buttock of beef thin slices, cross the grain of the Meat; then hack them, and fry them in sweet butter; and being fryed fine and brown, put them in a pipkin with some strong broath, a little Claret-wine, and some Nutmeg; stew it very tender, and half an hour before you dish it, put to it some Gravy, Elder, Vinegar, and a Clove or two; when you serve it, put some juice of Orange, and 3 or 4 slices on it, stew down the Gravy somewhat thick, and put unto it when you dish it beaten butter.

43. To make a Beef-pasty like Red Deer.

Take fresh beef of the finest, without sinews or suet, and mince it as small as you can, and season it with Salt and Pepper, and put in 2 spoonfuls of Malmsey, 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.

44. To bake a Hare.

Take the best of the Hare minced and seasoned with Pepper, Salt, and Mace, then make a proporti∣on of the Head, or Shoulders, as you make for an Hare

pasty, and lay in a layer of Flesh, and a lay of Lard, and butter a loft and beneath, and make a Gallentine for it in a Saucer,

45. To boyl a Salmon.

Take as much water as will cover it, then take Rosemary, Thyme and Winter Savory, and Salt, boyl all these very well, and then put in some Wine-Vinegar, and when your Salmon is boyled, let him remain in the same Water always until you have occasion to eat of it.

46. To make an Oyster-pye.

First dry your Oysters, and then put them into your Coffin with some Butter, and whole large Mace, and so bake it; then take off the Lid, and fill it up with more butter, putting some of the Liquor of the Oysters also thereunto, then season it well with Sugar, and serve it hot to the Table at the first Course.

47. To butter Eggs upon toasts.

Take 20 Eggs, beat them in a dish with some Salt, and put butter to them, then have two large Rolls, or fine Manchets, cut them in Toasts, and toast them a∣gainst the fire, with a pound of fine sweet butter, being finely butter'd in a fair clean Dish, put the Eggs on the Toasts, and garnish your Dish with Pepper and Salt, otherwise half boy! them in the Shells, then but∣ter them, and serve them on Toasts, or Toasts about them.

48. To make a Fricacie of Chickens.

Scald 3 or 4 Chickens, and flea off the Skin and Fea∣thers together, put them in a little water; take half a pint of White-wine, and 2 or 3 whole Onions, some large Mace and Nutmeg, tyed up in a cloath, a bundle of sweet Herbs, and a little Salt, and put them all in a Pipkin close covered; let them simper a quar∣ter of an hour; then take 6 yolks of Eggs, half a pound of sweet butter, 4 Anchovies dissolved in a little Broath; shred your boyled spice small, take a quarter of a pound of Capers, and shred them very

small, put the Anchovies dissolved into the Eggs and Butter, and Capers, and so stir it altogether, over a Chafing-dish of Coals, till it begin to thicken, then take the Chickens out of the Broth, and put lear upon them, serve them with Sippets, and Lemons sliced.

49. To make an Eel-pye with Oysters.

Wash your Eels and gut them, and dry them well in a Cloth; to 4 good Eels allow a pint of 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 2 Eggs, a couple of Ancho∣vies dissolved in a little White-wine, with a quarter of a pound of fresh Butter, melt it, and mix it altoge∣ther, and make a lear of it, and put it into the Pye.

50. To make a Puff-paste.

Break 2 Eggs in 3 pints of Flower, make it with cold Water, then rowl it out pretty thick and square; then take so much butter as paste, and divide your but∣ter in 3 pieces, that you may lay it on at 5 several times, ••oul your paste very broad, and break 1 part of the same butter in little 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, so rowl it out again, thus do several times, and then make it up.

51. To make Barley-broth.

Put your barley into fair Water, give it 3 qualms over the Fire, separate the Waters and put it into a Cullender, and boyl it in a fourth Water with a blade of Mace and a Clove, and when it is boyled away, put in some Raisins and Currans, and when the Fruit is boyl∣ed enough take it off, and season it with White-wine, Rose-water, Butter and Sugar, and a couple of yolks of Eggs beaten with it.

52. To bake a Pig.

Take a good quantity of Clay, and having moulded it, stick your Pig and blood him well, and when he is warm, put him in your prepared Coffin of Clay thick every where, with his Hair, Skin, and all his Entrails

drawn, and belly sowed up again then throw him in∣to the Oven, or below the Stock-hole under the Fur∣nace, and there let him soak, turn him now and then when the Clay is hardened, for 12 hours, and he is suf∣ficiently baked, then take him, and break off the Clay, which easily parts, and he will have a fine crispy Coar, and all the Juice of the Pig in your Dish, but re∣member to put a few leaves of Sage, and a little Salt in his belly, and you need no other Sauce.

53. A Grand Sallet.

Take a quarter of a pound of Raisins of the Sun, as many blanched Almonds, as many Capers, as many O∣lives, as much Samphire, as many pickled Cucumbers, a Lemon shed, some pickled French Beans, a Wax tree set in the middle of the Dish, pasted to the Dish, lay all their quarters round the Dish, (you may also mince the flesh of a roasted Hen, with Sturgeon and Shrimps) and garnish the Dish with cut Beans and Turneps in several Figures.

54. To make a Sallet of a cold Hen or Pullet.

Take a Hen and roast it, let it be cold, Carve up the Legs, take the Flesh and mince it small, shred a Lemon, a little Parsley and Onions, an Apple, a little Pepper and Salt, with Oyl and Vinegar, garnish the Dish with the Bones and Lemon-peel, and so serve it.

55. To boyl a Capon, Pullet, or Chicken.

Boyl them in good Mutten-broath, with Mace, a Fag∣got of sweet Herbs, Sage, Spinage, Marygold-leaves and flowers, white or green Endive, Burrage, Buggloss, Par∣sley, and Sorrel, and serve it on Sippets.

56. To stew Ducks the French fashion.

Take the Duck and half roast it, put half a score of Onions in the Belly whole, some whole Pepper, a bun∣dle of Thyme, and a little Salt, when it is half roasted, take it up and slash it into pieces, put it between two Dishes, and pierce the Gravy, mix some Claret-wine with that Gravy, and a little sliced Nutmeg, a couple of Anchovies, wash them and slit them, slice the Oni∣ons in the Ducks belly, cover the Dishes close, so let

them stew while enough, take some butter, beat i•• thick, and shred a Lemon in it, and serve it: Gar∣nish your dish with the Lemon-peel, and your O∣nions.

57. To make a Florentine.

Take the Kidney of a Loin of Veal, or the wing of a Capon, or the leg of a Rabbit; mince any of these small with the Kidney of a Loin of Mutton, if it be not fat enough, then season it with Cloves, Mace, Nut∣meg, and Sugar, Cream, Currans, Eggs, and Rose-wa∣ter; mingle these four together, and put them into a Dish between two sheets of Paste, then close it, and cut the paste round by the brim of the Dish; then cut it round about like Virginal keys, and let the other lye, prick it, bake it, scrape on Sugar, and serve it.

58. To make Curd-Cake.

Take a pint of Curds, 4 Eggs, take out a of the whites, put in some Sugar, a little Nutmeg, and a little Flower; and drop them in, and fry them with a little butter.

59. To roast a Leg of Mutton the French way.

Take half a pound of Mutton, and a quarter of a pound of Suet, season it with sweet Herbs, and a lit∣tle Nutmeg, and 2 or 3 shallots; slice these very small, and stuff the Mutton round, then take some of the best Hackney Turneps, and boyl them in beef-broth very tender, then squeeze the Water from them a little, set them in a dish under the leg of Mutton, when it is half roasted, and so let the Gravy drop into them, and when the Meat is roasted serve them in the dish with it, with a little fresh Butter and Vinegar,: Gar∣nish your Dish with sliced Onions, and Parsley, and some of the Turnips slic'd.

60. To stew a Carp.

Take a living Carp, and knock him on the head, o∣pen him in the belly, take heed you break not the Gill, pour in a little Vinegar, and wash out all the blood, stir it about with your Hand, and keep the blood safe; then put as much White-wine into a

Pan or Skillet, as will almost cover, and set it on the Fire; put to it an Onion cut in the Middle, a Clove, or less of Garlick, a Race of Ginger shred, a Nutmeg quartered, a Faggot or bundle of sweet Herbs, and 3 or 4 Anchovies; your Carp being cut out, and rubbed all over with Salt, when the Wine (into which you may put a little Water) doth boyl, put the Carp in, and cover him close, and let him stew up about a quar∣ter of an hour, then put in the Blood and Vinegar, with a little Butter, so dish up the Carp, and let the Spawn Milt, and Revet be laid upon it, the Liquor that boyled him with the Butter, is the best Sauce, and is to be eaten, as broth: Garnish the dish with Le∣mons and grated bread.

61. To make Marrow-Puddings.

Take a pound of the best Jordan-Almonds, Blanch them, beat them fine in a Stone or Wooden Mortar [not in Brass] wilh a little Rose-water, take a pound of fine pouder Sugar, a Penny-loaf Grated, Nutmeg Grated, a pint of Cream, the Marrow of 2 Marrow-bones, 2 Grains of Amber-greese, Mingle them all together with a little Salt, fill the Skins, and boyl them gently as before.

62. To make a Sack-Posset.

Set a Gallon of Milk on the Fire, with whole Cinamon and large Mace, when it boyls stir in a half, or whole pound of Naples-bisket, Grated very small, keeping it stirring till it boyls, then beat 8 Eggs together, casting of the Whites away; beat them with a Ladleful of Milk, then take the Milk off the Fire, and stir in the Eggs; then put it on again, but keep it stirring for fear of Curdling; then make ready a pint of Sack, warming it upon the Coals, with a little Rose-water, season your Milk with Sugar, and pour it into the Sack, in a large Bason, and stir it apace, then throw on a good deal of beaten Cinamon, and so serve it up.

63. To Hash a Rabbit.

When your Rabbit is Wash'd, you must take the Flesh from the Bones, and Mince it Small, then put to it a little strong Broth, and Vinegar, an Onion or 2, with

a Grated Nutmeg, and let it Stew up together, the•• Mince a Handful of boyled Parsley Green, with a Lemon cut like Dice, and a few Barberries, put it into the Hash and Toast it altogether, and when it is enough, put a Ladle full of sweet Butter to it, and Dish it upon the Chines, and Garnish it with Lemons.

64. To make a Fresh Cheese.

Take some New Milk, or Cream, and a Race of Cina∣mon, Scald it, then take it off the Fire, sweeten it with fine Sugar, then take a Spoonful of Runnet to 2 quarts of Milk, set it by, and keep it close covered, and so let it stand, when the Cheese comes, strew a little fine Sugar, and Grated Nutmeg, and serve it in with Sippets, Sops in Sack or Muscadine.

65. To make an Artichoak Pye.

Take the bottoms of 6 A'rtichoaks Boyled very Ten∣der, 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 a good store of Butter, when it is half baked, take a Gill of Sack, being boyled first with Sugar, and a Peel of Orange. Put it into the Pye, and set it into the Oven again, till you use it.

66. To make Marrow-Pasties.

Shred the Marrow and Apples together, and put a little Sugar to them, put them into Puff-paste, and Fry them in a pan with fresh Butter, and serve them up to the Table, with a little White Sugar, strewed on it:

67. To make Green Sauce.

Take a good Handful of sorrel, beat it in a Mortar, with Pippins pared and quartered, with a little Vinegar and sugar; put it into Saucers.

Or take sorrel, beat it and stamp it well in a Morter, squeeze out the juice of it, and put thereto a little Vine∣gar, sugar, and 2 hard Eggs Minced small, a little Nut∣meg Grated, and Butter, set this upon the Coals till it is hot, and pour it into the dish on the Sippets: This is Sauce for Hen, Veal, and Bacon.

68. To Pickle oysters.

Take a quart of the largest Oysters, with the Liquor, wash them clean, and wipe them, add to them a pint of Fair-water, and half a pint of White-wine-Vinegar, half an Ounce of whole Pepper, an handful of salt, a quarter of an Ounce of large Mace, with the Liquor of the Oysters Strained; put all together in a Pipkin over a soft Fire, let them Simper together a quarter of an hour; when the Oysters are enough, then you may safely take them up, and also put them into a little Fair-water and Vine∣gar, till they be cold, the Pickle boyling a quarter of an hour, after the Oysters are taken up; both being cold, put them up together. When you use them, Garnish the Dish with Barberries and Lemons, and a little Mace and Pepper, and pour in some of the Pickle.

69. To make Scotch Collops of Veal.

Cut out your Fillet into very broad slices, Fat and Lean, not too Thick: Take 8 Eggs, beat them very well with a little salt, grate a whole Nutmeg, take a handful of Thyme, and Strip it, then take a upond of Sausages, half a pint of stewing Oysters of the largest, wash and cleanse them from the Gravel, then half Fry your Veal with sweet Butter, then put in your Sausages and Oysters, then take a quarter of a pound of Capers, shred them very small, with 3 Anchovies dissolved in White-wine and Fair-water, so put in your Eggs, shred Ca∣pers and Anchovies, Butter and Spice, and mingle them, and strew them in the Pan, upon the Veal and Oysters, serve it with Sippets, with a little Butter and Vinegar, with Lemons sliced, and Barberries, with a little Salt. You must have a care to keep the Meat stirring, lest the Eggs Curdle with the heat of the Fire.

70. To make a Rare White-pot.

Take 3 Pints of Cream, whole Cinamon, a little sliced Nutmeg, set on the Cream, and Spice, and Scald it, take a Penny-loaf, and slice it very thin, take a Couple of Mar∣row-Bones, lay the Marrow sliced, on the bottom of the Dish, upon the Mrrrow lay the Bread, then lay Reasons of the Sun over the Bread, and lay Marrow again as be∣fore:

To the 3 Pints of Scalded Cream, add 9 Yolks of Eggs, well beaten with Rose-water, sweeten the Cream with White Sugar, and take out the whole Cinamon, and beat the Cream and Eggs well, fill up a broad and Shal∣low Bason, and bake it, when it is enough scrape fine sugar on it, and stick it with Red and White Muscadoes, and so serve it.

71. To make a very fine Custard.

Take a quart of Cream, and boyl it with whole spice, then beat the Yolks of 10 Eggs, and 5 Whites, Mingle them with a little Cream, and when your Cream is almost cold, put your Eggs into it, and stir them very well, then sweeten it, and put out your Custard into a deep Dish, and bake it, then serve it with French Com∣fits strewed on it.

72. To make Minc'd Pyes of an Eele.

Take a fresh Eel, flea it, and cut of the Fish from the Bones, Mince it small, then Pare 2 or 3 Wardens, or Pears, Mince of them as much as of the Eel, Temper them together, and season them with Ginger, Pepper, Cloves, Mace, Salt, a little Sanders, some Currans, Raisins, Pruans, Dates, Verjuice, Butter and Rose∣water.

73. To Bake Rabbits, to be eaten Cold.

When your Rabits are Parboyled, take out all the bones you can well take out, and Lard them, then season them with Pepper, Salt, Cloves, Mace, and Nutmegs; with a good quantity of Savoury, and forc'd Meat; ••hen put them if to your prepared Coffin, put in Butter, and close your Pye, bake it, and when it is Cold fill it with Clarifi'd Butter.

74. To Take a Joll of Ling in a Pye.

Let your Ling be almost boyled, and then Season it with Pepper only (the Skin being first taken off) strew the bottom of your prepared Coffin with an Oni∣on or 2 Minced small; close your Pye, and bake it; then take the Yolks and Whites of about a dozen Eggs, not boyled altogether hard, Mince them small with your Knife, and put them into drawn butter, Toss them

together, then draw your Pye, and pour in this Lear of Eggs all over, and shake it together, so put on your Lid, and Dish your Pye.

75. To Bake a Turkey.

Boyl and Lard your Turkey, when it is parpoyl'd season it with Pepper, Salt, and a little Cloves and Mace, then put him into your prepared Coffin, lay on butter and close it: put the Head on the Top, with your Garnish, then bake it, and fill it with ••larified butter, when it is cold.

76. To Roast Calves Feet.

First boyl them tender, and blanch them, and being cold, Lard them thick with small Lard, then Spit them on a Spit, and Roast them; serve them with Sauce made of Vinegar, Cinamon, Sugar, and butter.

77. To Bake a Goose.

Break the bones of your Goose, and Parboyl him then Season him with Pepper and Salt, and a little Cloves and Mace, if you please, you may bake a Ribit or 2 with it, because your Stubble Geese are very Fat, and your Rabits dry, you need not Lard either, bake thin good hot Butter-Paste.

78. To make Apple-pyes to Fry.

Take about 12 Pippins, pare them, cut them, and al∣most cover them with Water, and almost a pound of Sugar, let them boyl on a gentle Fire close Covered, with a stick of Cinamon, Minced Orange-Peel, a little Dill-seed beaten, and Rose-water, when this is cold and stiff, make them into little Pasties, with Rich Paste, and so fry them.

79. To make a Rare Dutch Pudding.

Take a pound and a half of fresh Beef, all Lean, with a pound and a quarter of Beef-suet, both sliced very small, take then a Stale half-pe••ny-loaf, and Grate it, a handful of Sage, a little Winter-savoury, and a little Thyme, shred all these very small, take 4 Eggs, half a pint of Cream, a few Cloves, Nutmeg, Mace, and Pepper finely beaten; Mingle them altogether very well, with little Salt, Roul it all up together, in a Green Colwort-leaf,

and then tye it up hard in a Linnen-cloath. Gar∣nish your Dish with Grated Bread, and serve it up with Mustard in Saucers.

80. To make Sausages.

Take Pork, more lean than fat, mince it exceeding small together, then take part of the Fleak of Pork, which is the Suet, in pieces, about the bigness of the top of your Finger, season each apart with Sage min∣ced, good store of Pepper and Salt, with some Cloves and Mace mixt in the seasoning each of them, then take small Sheep-guts and cleanse them, (some use Capon's∣guts) and fill them with your Funnel, always putting some of the Fleak between the minced, if you have it ready, you may sprinkle a little Sack on the top of the Sausage-meat, and it will make it fill the better.

81. To stew Beef in Gobbets, the French Fashion.

Take a flank of Beef, or any part but the Leg, cut it into slices or Gobbets, as big as Pullets Eggs, with some Gobbets of fat, and boyl it in a Pot or Pipkin, with some fair Spring-water, scum it clean, and after it hath boyled an hour put to it Carrots, Parsnips, Turnips, great Onions, some Salt, Cloves, Mace and whole Pep∣per; cover it close, and stew it till it be very tender; and half an hour before it's ready, put into it some Thyme, Parsley, Winter-savoury, sweet Marjoram, Sor∣rel, and Spinage, (being a little bruised with the back of a Ladle, with some Claret-Wine; then dish it on fine Sippets, and serve it to the Table hot: Garnish it with Grapes, Barberries or Gooseberries; or else use Spices, the bottoms of boyled Artichoaks put into beat∣en Butter, and grated Nutmeg, garnished with Bar∣berries.

82. To boyl a Capon or Chicken with Sugar-pease.

When the Cods be but young string them, and pick off the Husks, then take 2 or 3 handfuls and put them into a Pipkin, with half a pound of sweet Butter, a quarter of a pint of fair Water, gross Pepper, Salt, Mace, and some Sallet-Oyl; stew them till they be ve∣ry tender, and strain to them 3 or 4 yolks of Eggs, with 6 spoonfuls of Sack.

83. To boyl Perches.

Let your Liquor boyl, and your Pan be seasoned with a little White-wine, Gravy and Vinegar, with a grated Nutmeg, and almost boyl it over a Chafing dish, then pour sweet Butter over it: Garnish it with Barberries and sliced Lemons.

84. To boyl Eels.

Cut the Eels and stew them; when they are half done, beat a little Ale with Vinegar and put to the Li∣quor with some Parsley and sweet Herbs; Dish them and serve them up in their Broth, with a little Salt.

85. A Turkish Dish of Meat.

Take an inter-larded piece of Beef, cut it into thin slices, and put it into a Pot with a close cover, or stew∣ing-pan; then put into it a good quantity of clean pick'd Rice, skin it well, put into it a quantity of whole Pep∣per, 2 or 3 whole Onions, and set it boyl very well, take out the Onions, and dish it on Sippets; the thick∣er it is the better.

86. To boyl a Chine of Beef poudered.

Take either a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock, or Fillet of Beef, and give them in Summer a weeks poudering, in Winter a Fortnight, you may stuff them, or let them be plain; if you stuff them, do it with all manner of sweet Herbs, with fat Beef minced, and some Nutmeg; serve them on brew is, with Roots, or Cabbage boyled in Milk, with beaten Butten.

87. To make a Hash of a Capon or Pullet.

Take a Capon, or Partridge, or Hen▪ and ro••st them, and being cold, mince the Brains and Wings very fine, and tear the Legs and Rumps, whole to be Carbonaded; then put some strong Motton-broath, or good Gravy, grated Nutmeg, a great Onion and Salt, then stew them in a large Earthen Pipkin, or S••nce Pan•• stew the Rumps and Legs in the same strong Broath in another Pipkin; then take some light French bread chipt, and cover the bottom of the Dish▪ steep the Breal in the same Broath, or good Mutton Gravy, then ••our t••e

Hash on the steeped Bread, lay the Legs and the Rump on the Hash with some fryed Oysters, sliced Lemon and Lemon-peel, the juice of an Orange, and yolks of Eggs strained, and beaten Butter, Garnish the Dish, with Carved Oranges, Lemons, &c. Thus you may Hash any kind of Fowl.

88. To dress a Cods Head.

Cut off the Cods-head beyond the Gills, that you may have part of the Body with it, boyl it in Water and Salt, to which you may add half a pint of Vinegar, the Head must be little more than covered; before you put it into the Cauldron, take a quart of the biggest cleanest Oysters, and a bunch of sweet Herbs and O∣nions, and put them into the moath of the Head, and with a Packthread bind the Jaws fast, you must be sure to pick and wash it very clean: When it is boyled e∣nough, take it up and set it a drying over a Chafing-dish of Coals, then take the Oyster Liquor, four An∣chovies, and a sliced Onion, put to them a quarter of a pint of White-wine and sweet butter, and melt them together, and pour it on the Cods-head; stick all, or most of the Oysters upon the Head, or where they will enter, and Garnish it over with them; Grate on a little Nutmeg, and set it smoaking up; Gar∣nish the brim of the Dish with Lemon, and sliced Bay leaves.

89. To boyl Widgeons or Teal.

Parboyl your Widgeons or Teal, and then stick whole Cloves in their Breasts, put into their bellies a little Winter-savory or Parsley; boyl them in a Pipkin by themselves, thicken it with Toasts, season it with Ver∣juice, Sugar, and a little Pepper; Garnish your dish with Barberries and Pruens, and so serve them.

90. To make a Veal Pye.

When your Paste is raised; then cut your Leg o•• Veal into pieces, and season it with Pepper, Nutmeg, and Salt, with some whole large Mace, and so lay it in your prepared Coffin, with good store of Raisins o•• the Sun, and Currans, and fill it up with sweet Butter

then close it, and set it in the Oven, and when bak'd, serve it hot.

91. To make a fry'd Pudding.

Take grated Bread, Currans, Cloves and Mace, with Beef Suet and Sugar, and one yolk of an Egg beaten, ••ix all well together, and make them into flat bowls, ••••en fry them in Beef-Suet, and Garnish your Dish ••ith Sugar, serve them always at the first Course.

92. To bake a Breast of Veal.

First parboyl it, and take out the long Bones, and so lay it in a Dish, in Vinegar two or three hours, ••hen take it out, and season it with Pepper and Salt, ••nd so lay it into a thin fine Paste, with good store of ••ne sweet Herbs, finely chopt, and good store of But∣••er or Marrow, then bake it, then put in some juice of ••ranges, and serve it hot.

93. To make Paste for all manner of tarts.

Take very sweet Butter, and put into fair water ••nd make it boyl on the Fire; then take the finest flower you can get, and mix them well together, till 〈◊〉〈◊〉 come to a paste, and so raise it; but if you doubt ••at it will not be stiff enough, then you may mix ••••me Yolks of Eggs with it, as you temper all your ••••uff together.

94. To make a baked Pudding.

Grate a penny-loaf, and put thereto more Suet than ••ead minc'd small, with some Nutmeg and Sugar, ••••d two yolks of Eggs, tempering it only with Rose∣••ater; then butter a little Pewter Dish in the bottom, ••••d put your stuff after it is well tempered therein, ••••en bake it, when 'tis baked, stir it up from the bot∣••••m of the Dish, and so turn the underside upper∣••ost, then strew some Sugar upon the brims of the ••••ish, and serve it first to the Table.

95. To boyl Sparrows, Larks or other small Birds.

Take a Laddle full of strong Mutton-broath, a little ••hole Mace, and a handful of Parsley, put in a little ••••uter-savory, season it with Verjuice, Sugar, and a lit∣•••• Pepper, thicken it with a spoonful of Cream, and ••olk of 〈…〉〈…〉.

96. To boyl a Capon with Asparagus.

Boyl your Capon or Chicken in fair water, and some Salt, then put in their bellies a little Mace, chopped Parsley, and sweet Butter; being boyled, serve them on Sippets, and put a little of the Broath on them; Then have a bundle or 2 of Asparagus boyled, put in beaten butter, and serve it on your Capon or Chicken.

97. To boyl a Chicken or Capon in white Broath.

First boyl the Capon in Water and Salt, then 3 pint of strong Broath, and a quart of White-wine, and stew i•• in a Pipkin with a quarter of a pound of Dates, hall a pound of fine Sugar, four or five blades of large Mace the Marrow of 3 Marrow bones, a handful of white En∣dive, stew these in a Pipkin very leasurely, that it but only simper, then being finely stewed, and the broath well tasted, strain the yolks of ten Eggs, with some of the broath; before you dish up the Capons or Chic∣kens, put the Eggs into the broath, and keep it stirring that it may not Curdle, give it a Walm and set it from the fire: the Fowls being dish'd up put on the Broath, and Garnish the Meat with Dates, Marrow, large Mace, Endive, preserv'd barberries, Oranges, boyled Skirre••. Pomegranates, and Kernels. Make a Lear of Almond paste and Grape Verjuice.

98. To boyl a Capon with Sage and Parsley.

First boyl it in Water and Salt, then boyl some Par∣sley, Sage, 2 or 3 Eggs hard and chop them; then ha•••• a few thin slice of Manchet, and stew altogether b•• break not the slices of bread; stew them with som•• of the broath wherein the Capon boyls, some larg Mace, Butter, a little White-wine, or Vinegar, wit•• a few Barberries, or Gr••pes; Dish up the Chickens o•• the Sauce, and run them over with sweet butter, an•• Lemon, cut like Dice, the Peel being cut like sma•• Lard, and boyl a little peel with the Chickens.

99. To fry Rabbits with sweet Sauce.

Cut your Rabbit in pieces, wash it, and dry it we•••• in a Cloath, take some fresh butter, and fry the Ra••∣bit in it, when your Rabbit is little more than half fry∣ed,

take a little Vinegar, fresh butter and sugar; melt it together, and so serve it with Sippets, the Dish Gar∣nished with Flowers, &c.

100. To make French Pottage called Skink.

Take a Leg of Beef, and chop it into 3 pieces, then boyl it in a pot with 3 pottles of Spring Water, a few Cloves, Mace, and whole Pepper: after the Pot is scum∣med put in a bundle of Sweet-Marjoram, Rosemary, thyme, Winter savory, Sage, and Parsley, bound up hard, some Salt, and 2 or 3 great Onions whole, then about an hour before Dinner put in 3 Marrow-bones, and thic∣ken it with some strained Oat-meal, or Manchet sliced and steeped with some Gravy, strong broath, or some of the Pottage; then a little before you dish up the Skink, put into it a little fine powder of saffron, and give it a walm or 2; Dish it on large slices of French bread, and dish the Marrow-bones on them in a fine large Dish, then have 2 or 3 Manchets cut into toasts, and be∣ing finely toasted, lay on the Knuckle of Beef in the middle of the Dish, the Marrow-bones round about it, and the Toasts round about the Dish brim; serve it hot.

101. To make Gooseberry Cream.

First boyl, or you may preserve your Gooseberries; then having a clear Cream boyled up, and seasoned with old Cinamon, Nutmeg, Mace, Sugar, Rose-water, and Eggs, dish it up, and when it is cold, take up the Goose∣berries with a pin, and stick them on in rounds as thick as they can lye upon the said Cream; Garnishing your Dish, with them, and strew them over with the fin∣est Sugar, and serve them up.

102. To make a Quaking Pudding.

Take a quart of sweet Cream, and near half a pound of Almonds blanched, and finely beaten, then strain them, and boyl it with large Mace, and season it with Rose-water and sugar, then take 10 Eggs, and 5 of their whites well beaten with small Cinamon, and 2 or 3 spoonfuls of flower, mix all well together, and make it of the thickness of Butter, then wet a Cloath and rub

it with Flower, tying your Pudding round therein, and boyl it in Beef-broath 2 hours; take it up, and put a little White-wine, Sugar, and sliced Nutmeg into a Pewter-dish, and put your Pudding into it; then scrape some Sugar on the brims, and serve it.

103. To make clouted Cream.

Take New Milk and set it on the fire from Morning till Evening, but let it not boyl; And this is called my Lady Youngs Clouted Cream.

104. To souce a young Pig.

Scald a young Pig, boyl it in fair water and White-wine, put thereto some bay leaves, whole Ginger and Nutmegs quartered, and a few whole Cloves boyl it throughly, and let it lye in the same Broath in an Earthen-pot.

105. To make Polonian sausages.

Take the Fillets of a Hog, chop them very small with a handful of Red Sage, season it hot with Ginger Pepper; then put it into a great Sheeps Gut, let it lye 3 nights in Brine, then boyl it, and hang it up in a Chimney where Fire is usually kept. These Sausages will keep a whole year, and are good for Sallets, or to garnish boyl'd Meat, or to relish a Glass of Wine.

106. To keep salmon fresh a whole Month.

First boyl your salmon as usually, then put it into an Earthen-pot, and cover it in good White-wine Vi∣negar, putting thereto a branch of Rosemary, and keep it very close covered, and so you may keep it, that it will retain its perfect taste and delicacy for one Month or more.

107. To make tender and delicate Brawn.

Put a Coller of Brawn in a Kettle of Water, and set it into an Oven, as for Houshold-bread, cover it close, and let it stand as long as you would do bread, and it will be very excellent Brawn.

108. To keep powdered beef after it is boyled, sweet 5 or 6 Weeks.

When your Beef hath been powdered about a fort∣night, then boyl it well, and dry it with a Cloath, and wrap it in dry Cloaths, and put it into some pot or Vessel, and keep it close from the Air, and it will keep sound 2 or 3 Months.

109. To dress Neats-tongues and Ʋdders.

When they are boyled enough in Beef-broath, and scumm'd; von must have Turnips ready boyled, cut in pieces, and soak'd in butter, or else Colliflowers and Carrots, or all of them; then put the Turnips all o∣ver the bottom of a large Dish, then slice out the Tongues, and lay the sides one against another, slice the Udders, and lay them between, opposite to one a∣nother; Garnish the Colliflowers all over them, and the Carrots up and down between the Colliflowers, and Barberries and Parsley on the brim of the dish.

110. To make Pannado.

Take a quart of Running-water, and put it on the fire in a Skillet, then cut a little Roul of bread in slices, about the bigness of a Groat, and as thin as Wafers, lay it on a dish on a few Coals, then put it into the Water, with 2 handfuls of Currans pick'd and wash'd, a little large Mace, when it is enough season it with Sugar and Rose-water.

111. To make Liver Puddings.

Take the Guts of a young Hog, wash them very clean, and lay them 2 or 3 days in water, take the Liver of the same Hog and boyl it till it will grate; then grate it very small and fine, take to the weight of the Liver almost the weight of Beef-suit, season it with Salt, Cloves, Mace and Nutmeg finely beaten, a Penny loaf grated, a pound of the best White Sugar, 2 pound of Currans, a pint of good Cream, a quarter of a pint of Rose-water, 3 Eggs, mix all together to such a thickness, that you may fill the Guts, then prick them, and put them into boyling water, and keep an even fire for half a quarter of an hour; then take

them up, and lay them upon straw, you must have a care not to tye them too hard nor too slack, lest they break in boyling.

112. To make a rare Citron-Pudding.

Take a Penny loaf and grate it, a pint and half of Cream, half a dozen of Eggs, one Nutmeg sliced, a lit∣tle Salt, an ounce of Candied Citron sliced small, a lit∣tle Candied Orange-peel sliced, 3 ounces of Sugar, put these into a Wooden dish well flowered, and cover it with a Cleath, and when the water boyleth, put it in, boyl it well, and serve it up with Rose-wa∣ter and Sugar, and stick it with Wafers or blanched Almonds.

113. To bake a Gammon of Bacon.

Water it fresh enough, and seethe it as tender as you may to handle it, and then pull off the skin and stuff it with Parsley, Penny royal, Thyme, Marjoram, Marigolds, Camomile and Sugar, chop them small, and season them with Salt and Pepper, Cloves small Raisins, yolks of Eggs hard roasted, then sturf your Bacon, and cut off the lean of the Bacon, and mince it small, and take a handful of your Stuffing, and mingle it with 3 or 4 yolks of raw Eggs, and then put it upon the Gammon, then close on the skin again, and close it in paste.

114. To boyl Woodcocks or Snites.

Boyl them either in strong Broth, or in Water and Salt, and being boyled, take out the Guts, and chop them small with the Liver, put to it some Crumbs of grated White bread a little Cock broth, and some large Mace, stew them together with some Gravy, then dissolve the yolks of 2 Eggs in some Wine Vinegar, and a little grated Nut∣meg, and when you are ready to dish it, put in the Eggs, and stir it among the Sance with a little Butter, dish them on Sippets, and run the Sauce over them with some beaten Butter and Capers, a Lemon minced small, Barberries or whole pickled Grapes.

115. To make a made Dish of Apples.

Put on your Skillet of Water, with some Currans, a boyling, then pare about a dozen of Pippins, and cut

them from the Core into the said Water, when they are boyled tender pour them into a Cullender, when the Wa∣ter is drained from them, put them into a Dish, and season them (but stay till they are cold, least it melt your Sugar) with Sugar, Rose-water, Cinamon, and Carra∣way-seeds, then roul out 2 sheets of paste, put one into the Dish, bottom, and all over the brims, then lay the Apples in the bottom round and high, wet it round, and cover it with the other Sheet, close it, and carve it a∣bout the brims of the Dish as you please, prick it, and bake it, scrape Sugar upon it, and serve it up.

116. To make a Fool.

Set 2 quarts of Cream over the Fire, let it boyl, then take the yolks of 12 Eggs, and beat them very well, with 3 or 4 spoonfuls of cold Cream, and then strain the Eggs in the Skillet of hot Cream, stirring it all the time to keep it from burning, then keep it still stirring for fear of burning, then take it off, and let it stand and cool, then take 2 or 3 Spoonfuls of Sack, and put it in the Dish with 4 or 5 Sippets, set the Sippets a drying and when they are dry that they hang to the Dish, sweet∣en the Cream, and pour it into the Dish softly, because the Sippets shall not rise up; this will make 3 Dishes: When it is cold it is fit to be eaten.

117. To boyl Flounders or Jacks the best way.

Take a punt of White-wine, the tops of young Thyme and Rosemary, a little whole Mace, a little whole Pepper, seasoned with Verjuice, Salt and a piece of sweet Butter, and so serve it; you may do Fish in the same Liquor 3 or 4 times.

118. To boyl a Haunch of Venison.

First stuff your Venison with a handful of sweet Herbs, and Parsley minced with a little Beef-suet, and yolks of Eggs boyled hard; season your Stufling with Pepper, Nutmeg, Ginger, and Salt; put your Haunch of Venison a boyling, being poudered before; then boyl up 3 or 4 Colliflowers in strong Broth, and a little Milk; when they are boyled, put them forth into a Pipkin,

add to them drawn Butter; and keep them warm by th•• Fire, then boyl up 2 or 3 handfuls of Spinage in the same Liquor, when it is boyl'd up, pour out part of the broth and put in a little Vinegar, and a Ladleful of sweet Butter, and a grated Nutmeg, your Dish being ready with Sippets in the bottom, put on your Spinage round to∣ward your Dish side; then take up the Venison, being boyled, and put it into the middle of your Dish, put in your Colliflowers all over it, pour on your sweet bttter over your Colliflowers, and garnish it with Barberries, and the brims of the Dish with green Parsley minced; Cabbage is as good, done in the same manner as Colli∣flowers.

119. To make an Eel-pye.

Wash, Flea, and cut your Ecls in pieces, put to them a handful of sweet Herbs, Parsley 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 2 handfuls of Currans, and a Lemon cut in slices, then put on Butter and close the Pye, when it is baked, put in at the Funnel a little sweet-Butter, White-wine and Vinegar, beaten up with a couple of Yolks of Eggs.

120. To bake Steaks the French way.

Season the Steaks with Pepper, Nutmeg and Salt light∣ly, and set them by; then take a piece of the leanest of the Leg of Mutton, and mince it small with some Beef∣suet, and a few sweet Herbs, as tops of Thyme, Penny∣royal, grated Bread, yolks of Eggs, sweet Cream, Rai∣sins of the Sun, &c. Work all these together, and work it into little balls or puddings, put them in a deep round Pye on the Steaks; then put to them some But∣ter, and sprinkle it with Verjuice, close it up and bake it, when it is enough cut it up, and liquor it with the juice of 2 or 3 Oranges and Lemons.

121. To make a Warden or Pear-pye.

Bake your Wardens or Pears in an Oven with a lit∣tle 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 a high Coffin, and put them in whole, adding to them some Cloves, whole Cinamon, Sugar, with some of the Liquor in the Pot, so bake it.

122. To stow a Trout.

Take a large Trout fair trim'd and wash it, put it into a deep Peuter Dish; then take half a pint of sweet Wine, with a lump of Butter, and a little whole Mace, Parsley, Savory and Thyme; mince them all small, and put them into the belly of the Trout, and so let it slew a quarter of an hour, then mince the yolk of an hard Egg, and stew it on the Trout, lay the Herbs about it, scrape on Sugar and serve it up.

123. To make Sauce for Pidgeons.

Melt some Vinegar and butter together, and roast some Parsley in the belly of the Fowl; or else Vine∣leaves, and mix it well together, and pour it on.

124. A general Sauce for Wild-fowl.

The most general Sauce for Wild-fowl roasted; as Ducks, Mallard, Widgeons, Teal, Snipe, Sheldrake, Plo∣vers, Puets, and the like, is only Mustard and Vinegar, or Mustard and Verjuice mixed together, or else an O∣nion, Water and Pepper.

125. To Roast a Cows Ʋdder.

Boyl your Udder very well, then stick it thick all o∣ver with Cloves, and when it is cold spit it and lay it to the Fire, and baste it very well with sweet Butter, and when it is sufficiently roasted and brown, draw it from the Fire, and put some Vinegar and Butter on a Chafing-dish of Coals, and crumb in some White-bread, and boyl it till it be thick, then put to it good store of Sugar and Cinamon, and putting it into a clean dish, lay the Cows Udder therein, and trim the sides of the Dish with Sugar and so serve it.

126. To make a Spinge-tart.

Take of good Spinage, and boyl it an White-wine till it be very soft as Pap; then take it and strain it all in a Pewter Dish, not leaving any unstrained; put to

Rose-water, good store of Sugar, and Cinamon, and boyl it till it be as thick as Marmalade, then let it cool, and afterwards fill your Coffin and adorn it, and serve it, it will be of a green Colour.

127. To make a Tart of Rice.

Pick your Rice very clean, and boyl it in sweet Cream till it be very soft, then let it stand and cool; put to it good store of Cinamon and Sugar, and the yolks of a couple of Eggs, and some Currans; stir and beat all well together: Then having made a Coffin as for other Tarts, put your Rice therein, and spread it all over the Coffin, and break many small bits of sweet Butter upon it all over, and scrape some Sugar over it, then cover the Tart and bake it, and serve it as other Tarts.

128. To make a Codling-tart.

Take Green Apples from the Tree, and Coddle them in scalding Water, without breaking, then Peel the skin from them, and so divide them into halves, and cut out the Cores, and so lay them into the Coffin, and do as in a Pippin tart, and before you cover it, when the Sugar is cast in, sprinkle a good store of Rsose-water on it, then close it, and do as in the Pippin-tarts.

129. To make a Pippin-tart.

Take of the Fairest Pippins, and pare them, and then divide them just in halves, and take out the Cores clean, then Roul the Coffin flat, and raise a small verge of an Inch or more high; lay the Pippins with the Hollow side downward, close one another, then put in a few Cloves, a stick of Cinamon broken, and a little piece of Butter, cover all clean over with sugar, and so cover the Coffin, and bake it as other Tarts; when it is baked, boyl some Butter and Rose-water together, and anoint the Lid all over with it, and then scrape, or strew on it good store of sugar, and so set it in the Oven again, and then serve it up.

130. Eo make a cherry-tart.

Take the Fairest cherries you can get, and pick them clean from Leaves and stalks, then spread out your Cof∣fin

as for your Pippin-tart, and cover the bottom with sugar, then cover the sugar all over with cherries, then cover these cherries with sugar, some sticks of cinamon, and a few cloves; then lay in more cherries, sugar, cina∣mon, and cloves, till the Coffin be filled up, then cover it and bake it, in all points as the codling and Pippin-tarts, and so serve it, In the same manner you may make Tarts of Goose-berries, strawberries, Rasberries, Bil∣berries, or any other Berry whatsoever.

131. To make a Mince-Pye.

Take a Leg of Mutton; or a Neats-Tongue, and Parboyl it well, the Mutton being cut from the bone, then put to it three pound of the best Mutton-suet, shred very small; then spread it abroad, and season it with Salt, Cloves and Mace, then put in good store of Currans, great Raisins, and Pruans clean washed and Picked, a few Dates sliced, and some Orange-Peels sliced: then be∣ing all well mixt together, put it into a Coffin, or many Coffins, and so bake them, and when they are served up, open the Lids, and strew store of Sugar on the Top of the Meat, and Lid.

132. 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 season it with Cloves and Mace, and put in good store of Currans, Raisins and Pruans, then put it into the Coffin with good store of sweet Butter, then break in whole sticks of Cinamon, and a Numeg sliced, and season it with Salt, then close up the Coffin, and only leave a vent-hole, put in some Liquor made of Verjuice, Sugar, Cinamon, and Butter boyled together, and serve it.

133. To make a Tansie.

Take a certain number of Eggs, according to the bigness of your Frying-Pan, and break them into a Dish, taking away the white of every third Egg, then with a spoon take away the little White Chicken-knots, that stick upon the Yolks, then with a little Cream beat them very well together, then take of Green Wheat-blade,

Violet-leaves, Strawberry-leaves; Spinage and Suc∣cory, of each a like quantity, and a few Walnut-Tree-Buds; Chop and beat all these very well, and then strain out the Juice; mix it then with a little more Cream, put to it the Eggs, and stir all well together; then put in a few Crumbs of fine Grated Bread, Cinamon, Nutmeg, and Salt, then put some sweet Butter into a Frying-Pan, and as soon as it is Melted put in the Tansey, and fry it brown without burning, and with a dish turn it in the Pan, as occasion shall serve, strew good store of sugar on it, and serve it up.

134. To slew a Pike.

After your Pike is drest, and opned in the back, and laid flat, as if it were to Fry, then lay it in a large Dish, put to it White-Wine to cover it, set it on the Coals, and let it boyl gently, if Scum arise, take it off, then put to it Currans, Sugar, Cinamon, Barberies, as many Pruans as will Garnish the Dish, then cover it close with another Dish, and let it slew till the Fruit be soft, and the Picke enough, then put to it a good piece of sweet Butter; with your Scummer take up the Fish, and lay it in a dish with Sippets, then take a couple of Yolks of Eggs only, and beat them together well, with a spoonful of Cream, and as soon as the Picke is taken out, put it into the Broth, and stir it exceedingly, to keep it from Curdling, then pour the Broth upon the Pike, and Trim the sides of the dish with Sugar, Pruans, and Barberies, with slices of Oranges and Lemons, and so serve it up.

135. To Roast Vension.

If you would Roast any Vension, after you washed it, and cleansed all the Blood from it, you may stick it with Cloves, all over on the out-side, and if it be Lean, Lard it with either Mutton or Pork-Lard, but Mutton is the best, then Spit it, and Roast it by a soaking. Fire, then take Vinegar, crumbs of Bread; and some of the Gravy that comes from the Vension, and boyl them well in a Dish, then season it with Sugar, Cinamon, Ginger, and Salt, and serve the Vension upon the Sauce, when Roas

136. To Roast a piece of fresh Sturgeon.

Stop your Sturgeon with Cloves, then spit it, and let it roast very leasurly, basting it continually, which will take away the hardness; when it is enough, serve it up∣on the Vension sauce; with Salt only thrown upon it,

137. To Boyl a Gurnet or Roach.

First draw your Fish, and then either split it, or Joynt it open in the back, and Truss it round; then wash it clean, and boyl it in Water and Salt, with a bunch of sweet Herbs, then take it up in a large Dish, and pour into it Verjuice, Nutmeg, Butter, and Pepper, after it hath stewed a little, thicken it with the Yolks of Eggs, then remove it hot into another Dish, and Garnish it with slices of Oranges and Lemons, Barberries, Pruans and sugar, and so serve it up.

138. To make a carp Pye.

After you have drawn and wash'd, and scalded a fair large carp, season it with Pepper, salt, and Nutmeg, and then put it into a Coffin, with good store of sweet Butter, and then cast on Raisins of the sun, the juice of Lemons, and some slices of Orange-Peels, and then sprinkle on a little Vinegar, close it up, and bake it.

139. To make a chicken Pye.

After you have trust your chickens, then break their Legs and Breast-bones, and raise your crust of the best Paste, lay them in a Coffin, close together, with their bodies full of Butter, and then lay upon them, and un∣derneath them, currans, great Raisins, Pruans, cinamon, sugar, whole Mace and sugar, whole Mace and salt, then cover all with good store of Butter, and so bake it; then pour into it White-wine, Rose-water, sugar, cinamon, and Vinegar mixt together, with the Yolks of 2 or 3 Eggs beaten amongst it, and so serve it.

140. To make Almond-Water.

Take blanched Almonds beaten in a Mortar very small, puting in now and then one spoonful of Cream, to keep them from oyling: Then boyl as much Cream as you please with your beaten Almonds, together with a blade of Mace, and season it with Sugar; then strain it, and

stir it till it be be almost cold, and then let it stand till you serve it; and then Garnish your Dish with fine Sugar scraped thereon.

141. To make an Almond-Pudding.

Take a Pound of Blanched Almonds, and beat them small; put therere some Rose-water and Ambergreese often thereinto, as you beat them, then season it with Nutmeg, and Sugar, and mix them with grated ••read, Beef-fuet, and 2 Eggs, and so put it into a dish, tying a Cloth round about, and boyl it.

142. To make Water Gruel.

Take a Pottle of Water, a handful of great Oatmeal Pickt, and beat in a Mortar, put it in boyling▪ when it is half enough, put to it 2 handfuls of Currans, washed, a Faggot or 2 of sweet Herbs; 4 or 5 blades of large Mace, and a little sliced Nutmeg, let a grain of Musk be infused a while in it, when it is enough season it with Sugar and Rose-water, and put to it a little drawn butter.

143. To stew sausages.

Boyl them a little in fair water and salt, and for sauce boyl some Currans alone, when they be almost tender, pour out the Water from them, and put to them a little White-wine, Butter and sugar, and so serve it.

144. To make a Rare Fricacie.

Take young Rabbits, young Chickens, or a Rack of Lamb, being cut one Rib from another, and Parboyl either of these very well, in a Frying-pan, with a little Water and Salt, then pour the Water and Salt from it, and fry it with sweet Butter, and make sauce with 3 Yolks of Eggs beaten well, with 6 spoonfuls of Verjuice, and a little shred Parsley, with some sliced Nutmeg, and scalded Goosberries, when it is Fryed pour in the Sauce all over the Meat, and so let it thicken a little in the Pan; then lay it in a Dish with the sauce, and serve it.

145. To make an Oatmeal-Pudding.

Take a pint of Milk, and put to it a pint of large Oatmeal, let it stand on the Fire till it be scalding hot,

then let it stand by and soak about half an hour, then pick a few sweet Herbs and shred them, and put in half a Pound of Currans, and half a pound of Suet, and about 2 spoonfuls of Sugar, and 3 or 4 Eggs; these put into a bag and Boyled, do make a very good Pudding.

146. To make an Almond Tart.

Raise an excellent good Paste, with 6 Corners an Inch deep, then take some Blanched Almonds very fine∣ly beaten with Rose-water, take a pound of Sugar to a pound of Almonds, some grated Nutmeg, a little Cream, with strain'd Spinage, as much as will cover the Al∣monds Green, so bake it with a gentle heat, in an Oven, not shutting the door, draw it, and stick it with a Candied Oringe, Citron, and put in Red and White Mus∣kadine.

847. To Boyl Pidgeons with Rice.

Boyl your Pidgeons with Matton-broth, putting sweet Herbs in the bellies, then take a little Rice, and boyl it in Cream with a little whole Mace, season it with Su∣gar, lay it thick on their breasts, wringing also the Juice of Lemon upon them, and so serve them,

148. To Barrel up Oysters.

Open your Oysters, take the Liquor from them, and mix it with a reasonable quantity of the best White-Wine-Vinegar, with a little Salt and Pepper; then put the Oysters into a small Barrel, and fill them up with this Pickle, and this will keep them 6 Months, sweet and good, and with their Natural Taste.

149. To make a Cowslip Tart.

Take the blossoms of a Gallon of Cowslips, Mince them exceeding small, and beat them in a Mortar, put to them a handful or 2 of Grated Naples-bisket, and about a pint and half of Cream, boyl them a little on the Fire, then take them off, and beat in 8 Eggs with a little Cream, if it do not thicken, put it on the Fire till it doth gently, but take heed it Curdels not, season it with Sugar, Rose-water, and a little Salt: Bake it in a dish, or little open Tarts; it is best to let your Cream be cold, before you stir in the Eggs.

150. To Bake a calves head to be eaten cold.

You must half boyl a fair Calves-head, then take out all the bones on both sides, and season it with the afore∣said. Seasoning, and Lard it with Bacon, and a little Lemon-peel; then having a Coffin large enough, not very high nor thick, but make it Four-square, lay on some Sheets of Lard, on the Top, and butter, when it is bak'd and cold, fill it with clarified butter,

151. To make Pear-Puddings.

Take a Cold capon, or half Roasted, which is much better, then take Suet shread very small, the Meat and Suet together, with half as much Grated bread, two spoonfuls of Flower, Nutmegs, Cloves, and Mace, Sugar as much as you please, half a pound of Currans, the Yolks of 2 Eggs, and the White of one, and as much Cream as will make it up into a stiff Paste: Then make it up in Fashion of a Pear, a stick of Cinamon for the stalk, and the Head of a Clove.

152. To make a Hotch-Pot.

Take a piece of Brisket of Beef, a piece of Mutton, a Knucle of Veal, a good Cullender of Pot-herbs, half Minced Carrots, Onions, and Cabbage, a little broken, boyl all these together untill they be very thick.

153. To make a Tart of Medlers.

Take Medlers that are Rotten, then scrape them, and set them upon a chafing-dish of Coals, season them with the Yolk of Eggs, Sugar, Cinamon, and Ginger; let it boyl well, and lay it on Paste, scrape on Sugar, and serve it.

154. To make a Lemon Caudel.

Take a pint of White-Wine, and 2 pints of Water, and let it boyl, put to it half a Manchet, cut it as thin and as small as you can, put it in with some large Mace, then beat the Yolks of 2 Eggs to thicken it, then squeeze in the Juice of half a dozen of Lemons, and season it with Sugar and Rose-water.

155. To make an Italian Pudding.

Take fine Manchet, and cut it in small pieces like Dice, then put to it half a pound of Beef-suet Minced small, Raisius of the Sun, Cloves, Mace, Dates Minced, Sugar,

Marrow, Rose-water, Eggs, and Cream, mingle all these together, put them in a butter'd Dish, in less then an hour it will be well baked, when it is enough, scrape on Sugar and serve it up.

156. To make a Gooseberry-Custard.

When you have cut off the sticks and eyes of your Gooseberries, and wash'd them, then boyl them in water till they will break in a Spoon, then strain them, and beat half a dozen Eggs, and stir them toge∣ther upon a Chafing-dish of Coals with Rose-water, then sweeten it well with Sugar, and always serve it cold.

157. To make a Fricacie of Rabbits.

Cut your Rabbits in small pieces, and mince a hand∣ful of Thyme and Parsly together, and season your Rabbits with a Nutmeg, Pepper, and Salt; then take two Eggs, and Verjuice beaten together, then throw it in the Pan, stick it, and Dish it up in Sip∣pets.

159. To make Cracknells.

Take 5 or 6 pints of the finest wheat flower you can get, to which put in a spoonful, and not more of good Yeast; then mingle it well with Butter, Cream and Rase-water, and Sugar finely beaten, and working it well into Paste, make it into what form you please, and bake it.

160. To make Pan-cakes.

Put 8 Eggs to 2 quarts of Flower, casting by 4 whites, season it with Cinamon, Nutmeg, Ginger, Cloves, Mace, and Salt, then make it up into a strong Batter with Milk, beat it well together, and put in half a pint of sack, make it so thin that it may run in your Pan how you please, put your Pan on the fire with a little But∣ter, or Suet, when it is very hot, take a Cloath and wipe it out, so make your Pan very clean, then put in your Batter, and run it very thin, supply it with lit∣tle bits of Butter, and so toss it often, and bake it Crisp and Brown.

191. To make a Junket.

Take Ews, or Goats-Milk, or for want of these Cows-Milk, and put it over the Fire to warm, then put it in a little Runnet, then pour it out into a dish, and let it cool, then strew on some Cinamon and Sugar, and take some of your Cream and lay on it, scrape on Sugar and serve it.

162. To make Excellent Marrow-spinage-pasties.

Take Spinage and chop it a little, then boyl it till it be tender, then make the best rich light crust you can, and roul it out, and put a little of your Spinage into it, and Currans, and Sugar, and store of lumps of Marrow; clap the Paste over this to make little Pasties deep within, and fry them with Clarified Butter.

163. To make a Pine-apple tart.

Beat two handfuls of Pine-apples with a prick'd Quince, and the pulp of two or three Pippins, when they are well beaten, put to them half a pint of Cream, a little Rose-water, the yolks of 6 Eggs, with a hand∣ful of Sugar, if it be thick, add a little more Cream to it, so having your thin low Coffins for it dryed, fill them up, and bake them; you may garnish them with Orangado, or Lozenges of sugar-plate, or what else you please.

164. To dry Neats-tongues.

Take Bay-salt beaten very fine, and salt-peter, of each alike, and rub over your Tongues very well with that, and cover all over with it, and as it wasts, put on more, and when they are very hard and stiff they are enough, then roul them in Bran, and dry them before a soft Fire, and before you boyl them, let them lye one night in Pump-water, and boyl them in the same Water.

165. To stew Birds the Lady Buttlers way.

Take small Birds, pick them, and cut off their Legs, fry them in sweet butter, lay them in a Cloath to dry up the butter, then take Oysters and mince them, and put them in a Dish, put to them White-wine and Cinamon, put in the birds with Cloves, Mace and Pep∣per; let all these stew together covered till they be enough, then put into it some Sugar, and some toasted

Manchet, and put it in the Dish, and so serve it up to the Table.

166. To make a sweet-Pye with Lamb-stones, and sweet-breads and sugar.

Slit the Lamb-stones in the middle, and skin them, wash the Sweet-breads both of Veal and Lamb, and wipe them very dry; take the Lamb's Liver, and shred it very small, take the Udder of a Leg of Veal and slice it, season all with a little Salt, Nutmeg, Mace and Cloves beaten, and some whole Pepper, then shred two or three Pippins, and Candied Lemon and Orange-peel, half a dozen Dates sliced, with Currans, white Sugar, a few Caraway-seeds, a quarter of a pint of Verjuice, and as much Rose-water, a couple of Eggs, roul up all these together with the juice of Spinage, and lay a Pudding, then a sweet-bread, then a Lamb-stone, till you have, filled up the Pye, and cover them with Dates, and sliced Citron and Lemon. When it is drawn, take two or three Yolks of Eggs, beat them, and put to them a little fresh Butter, White-wine and Sugar, and pour it into the Tunnel, scrape some Loaf-sugar, upon the Lid, and so serve it.

165. To Roast Eels.

When they are flea'd, cut them to pieces, about 3 or 4 Inches long, dry them, and put them into a dish, mince a little Thyme, 2 Onions, a piece of Lemon-peel, a little Pepper beaten small, Nutmeg, Mace, and Salt, when it is cut exceeding small, strew it on the Eels, with the Yolks of 2 or 3 Eggs, then having a small Spit, or else a couple of square sticks made for that purpose, spit through the Eels cross-ways, and and put a bay-leaf between every piece of Eel, and tying the sticks on a spit, let 'em roast; you need not turn 'em constantly, but let 'em stand till they hiss, or are brown, so do them on the other side, and put the dish, (in which the Eel was with the seasoning) underneath to save the Gravy, baste it over with sweet butter. The Sauce must be a little Claret-wine, some minced Oy∣sters with their Liquor, a grated Nutmeg, and an Oni〈…〉〈…〉

168. To boyl Cocks or Larks.

Boyl them with the Guts in them in strong broath, or fair Water, and 3 or 4 whole Onions, large Mace and Salt, the Cocks being boyled make sauce with some thin slices of Manchet, or grated bread in another Pipkin, and some of the broath where the Fowl or the Cocks boyl, then put to it some butter, and the Guts and Liver minced, then take some yolks of Eggs dissolved with Vinegar, and some grated Nutmeg, put it to the other ingredients, stir them together, and Dish the Fowl in fine sippets, pour on the sauce with some sliced Lemons, Grapes, or barberries, and run it over with beaten butter.

169. To broyl Oysters.

Take the biggest oysters you can get, then take a little minced Thyme, grated Nutmeg, grated bread, and a little salt, put this to the Oysters, then get some of the largest bottom-shells, and place them on the Grid-Iron, and put 2 or 3 Oysters in each shell, then put some butter to them, and let them simper on the fire till the Liquor bubbles low, supplying it still with butter, when they are crisp, feed them with White-wine, and a little of their own Liquor, with a little grated bread, Nutmeg, and minced Thyme, put as much only as to relish it, so let it boyl up again, then add some drawn butter to thicken them, and dish them.

170. To pickle Oysters.

Take a quart of the largest great Oysters, with all their Liquor, wash them clean, and wipe them, add to them a pint of fair water; and half a pint of white-wine Vinegar, half an ounce of whole Pepper, an handful of Salt, a quarter of an ounce of large Mace, with the Liquor of the Oysters strained; put all toge∣ther in a Pipkin over a soft fire, let them simper toge∣ther a quarter of an hour; when the Oysters are e∣nough take them up, and put them into a little fair water and Vinegar, till they be cold; let the Pickle boyl a quarter of an hour after the Oysters are taken

up, both being cold, put them up together; when you use them, Garnish the dish with Barberries and Lemon, and a little of the Mace and Pepper, and pour in some of the pickle.

171. To make English Pottage.

Make it with Beef, Mutton, and Veal, putting in some Oatmeal, and good pot-herbs, as parsley, Sorrel, Violet-leaves, and a very little Thyme, add sweet Marjoram, scarce to be tasted, and some Marygold-leaves at last; you may begin to boyl it over Night, and let it stand warm all Night, and make an end of boyling it next Morning, it is good to put into the pot at first 20 or 30 corns of whole Pepper.

172. To stew Beef.

Take very good Beef and slice it very thin, beat it with the back of a knife, put to it the Gravy of some Meat, and some Wine, and strong broath, sweet Herbs a quantity; let it stew till it be very tender, season it to your liking, and garnish your dish with Marygold-flowers, or barberries.

173. To make excellent Minc'd-Pyes.

Parboyl Neats-tongues, then peel and hash them with as much as they weigh of Beef-suet and stoned Raisins, and pickt Currans; chop all exceeding small, that it be like pap; employ therein at least an hour more than ordinarily is used, then mingle a very little Sugar with them, and a little Wine, and thrust it up and down, some thin slices of green Candied 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 Caraway-Comfits on the top it will not be amiss.

174. To Pickle Roast Beef, Chine, or Surloin.

Stuff any of the aforesaid Beef with Penny-royal, or other sweet Herbs, or Parsley, Minced small, and some Salt, prick in here and there a few whole Cloves, and Roast it; then take Claret-wine, Wine-vinegar, whole Pep∣per, Rosemary, Bays, and Thyme bound up close in a bun∣dle, and boyled in some Claret-wine, and Wine vinegar;

make the Pickle, and put some Salt to it, and pack it up in a barrel that will but just hold it, put the Pickle to it, close it on the Head, and keep it for your use.

175. To make a Double tart.

Peel codlings Tenderly boyled, cut them in halves, and sill your Tart; put into it a quarter of an hundred of codlings, a pound and half of Sugar, a few cloves, and a little cinamon, close up the Coffin and bake it. When it comes out, cut off the Lid, and having a Lid cut in flow∣ers ready, lay it on, and Garnish it with Preserves of Damsons, Rasberriess Apricots and Cherries, and place a preserved Quince in the Middle, and strew it with Sugar-biskets.

176. 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 for a quarter of an hour, when they are cold make a high Coffin, and put them in whole, adding to them some Cloves, whole Cinamon, Sugar, with some of the Liquor they were baked in, so bake it.

177. To bake a Pig Court Fashion.

Flea a small Young Pig, cut it in quarters, or smaller pieces, and season it with Pepper, Ginger and Salt, lay it into a fit coffin, strip and Mince small a handful of Parsley, 6 sprigs of Winter-savory, strew it on the Meat in the Pye, and strew upon that the Yolks of 3 or 4 hard Eggs Minced, and lay upon them 5 or 6 blades of Mace, a handful of Clusters of Barberies, a handful of currans well washt and Pickt, a little Sugar, half a pound of sweet-butter or more; close your Pye, and set it in an Oven, as hot as for Manchet, and in 3 hours it will be well baked, draw it forth, and put in half a pound of Sugar, being warmed upon the Fire, pour it all over the Meat, and put on the Pye-lid again, scrape on Sugar, and serve it hot to the Table.

178. To make a Pudding of Hogs-Liver.

Boyl your Liver, and Grate it, put to it more Grated Bread then Liver, with as much fine Flower of either,

put 12 Eggs to the value of a Gallon of this Mixture with about 2 pound of Beef-suet Minced small, and a pound and half of Currans, half a quarter of a pint of Rose-water, a good quantity of Cloves and Mace, Nutmeg, Cinamon, and Ginger, all Mixed very small, Mix all these with sweet Milk, and Cream, and let it be no more thick∣er then Fritter-batter, to fill your Hogs-guts, you make it with the Maw, fit to be eaten hot at the Table; in your Knitting or tying the Guts, you must Remember to give them 3 or 4 Inches Scope: In your putting them in boyling Water, you must handle them round, to bring the Meat equal to all parts of the Gut; they will ask about half an hours Boyling, the boyling must be Sober, if the Wind rise in them, you must be ready to prick them, or else they will Flye and burst in pieces.

179. Olives of Beef Stewed and Roasted.

Take a Buttock of Beef, and cut some of it into thin slices as broad as your hand, then Hack them with the back of your Knife, Lard them with small Lard, and season them with Pepper, Salt, and Nutmeg; then make a Farsing with some sweet Herbs, Thyme, Onions, the Yolks of hard Eggs, Beef-suet or Lard, all Minced, some Salt, Barberries, Grapes, or Gooseberries; season it with the former Spice lightly, and work it up toge∣ther, then lay it on the slices, roul them up round, with some caul of Veal, Beef, or Mutton, bake them in a dish in the Oven, or Roast them; then put them in a Pipkin, with some butter and Saffron, or none; blow off the Fat from the Gravy, and put it to them, with some Artichoaks Potatoes, Skirrets blanched, being first boyled, a little Claret-wine, and serve them on Sippets, with some sliced Orange, Lemon, barberries, Capers or Gooseberries.

180. To make French-barley Posset.

Put 2 quarts of Milk to half a pound of French-barley, boyl it small till it is enough; when the Milk is almost boyled away, put to it 3 pints of good Cream, let it boyl together a quarter of an hour; then sweeten it, and

put in Mace and Cinamon, in the beginning, when you rirst put in your Cream, when you have done so, take White-wine a pint, Sack and White-wine together, of each half a pint, sweeten it as you love it with Sugar, pour in all the Cream, but leave your Barley in the Skillet; this will make an excellent Posset, nothing else but a tender Curd to the bottom; let it stand on the Coals half a quarter of an hour.

181. To bake Chucks of Veal.

Parboyl 2 pound of Lean Flesh of a Leg of Veal, mince it as small as grated Bread, with 4 pound of Beef-suet: then season it with Bisket, Dates and Carraways, and some Rose-water, Sugar, Raisins of the Sun, and Currans, Cloves, Mace, Nutmegs and Cinamon; mingle them altogether, fill your pyes, and bake them.

182. How to shew a Mallard.

Roast your Mallard half enough, then take it up and cut in little pieces, then put it into a Dish with the Gravy, and a piece of fresh Butter, and a handful of Par∣sley chopt small, with 2 or 3 Onions, and a Cabbage let∣tuce, let them stew one hour, then season it with Pepper and Salt, and a little Verjuice, and so serve it.

183. To stew a Rabbit.

Half Roast it, then take it off the Spit and cut it into little pieces, and then put it into a Dish with the Gravy, and as much Liquor as will cover it, then put in a piece of Butter, and some Powder of Ginger, Pepper and Salt, 2 or 3 Pippins minced small, let these stew and hour, and dish them upon Sippets, and serve it.

184. To make a Pidgeon-Pye.

Truss your Pidgeons to bake, and set them, and lard the one half of them with Bacon, mince a few sweet Herbs and Parsley with a little Beef-suet, the Yolks of hard Eggs, and an Onion or two, season it with Salt, beaten Pepper, Cloves, Mace and Nutmeg, work it up with a piece of Butter, and for the Bellies of the Pidgeons, season them with Salt and Pepper as before: Take also as ma∣ny Lamb-stones, seasoned as before, with 6 Collops of Bacon, the Salt drawn out, then make a round Coffin and

put in your Pidgeons, and if you will, put in Lamb-stones and Sweet-breads, and some Artichoak bottoms, or other dry Meat to soak up the Juice, because the Pye will be ve∣ry sweet and full of it; then put a little White-wine beat∣en up with the yolk of an Egg, when it comes out of the Oven, and serve it.

184. To Roast a Hare.

When you Case your Hare, do not cut off his hin∣der Legs or Ears, but hack one Leg through another, and so also cut a hole through one Ear, and put it through the other, and so Roast him; make your Sauce with the Liver of the Hare boyled, and minced small with a little Marjoram, Thyme and Winter-savory, and the yolks of 3 or 4 hard Eggs, with a little Bacon and Beef-suet, boyl this all up with Water and Vinegar, and then grate a little Nutmeg, and put to it some sweet Butter, and a little Sugar; dish your Hare, and serve it. This may also serve for Rabbits.

185. A Rare Broth.

Take a couple of Cocks, and cut off their Wings and Legs, and wash them clean, and parboyl them very well, till there rise no scum, then wash them again in fair water, then put them in a pitcher with a pint of Rhenish-wine, and some strong broth, as much as will cover them, together with a little China root, an ounce or 2 of Harts horn, with a few Cloves, Nutmeg, large Mace, Ginger shred, and whole Pepper, and a little Salt, stop your Pitcher close, that no steam may come out, boyl the pitcher in a great pot of water about 6 hours, then pour out the broth, and strain it into a Bason, and squeeze in it the juice of 2 or 3 Lemons, so eat it.

186. To bake Sweet Breads.

Boyl your Sweet breads, and put to them the yolks of 2 Eggs new laid, grated bread, with some parboyl∣ed Currans, and 3 or 4 Dates minced▪ and when you have seasoned it sightly with Pepper, Sugar Nutmeg, and Salt, put to it the juice of a Lemon; put up all these together into puff paste, and so bake it.

187. To make Pottage of French-Barley.

Pick your Barley very clean from dirt and dust, then boyl some Milk, and put it in while it boyls, when it is boyled, put in a little Salt, Sugar, large Mace, and a little Cream; and when you have boyled it pretty thick, dish it, and serve it up with Sugar scraped thereon.

188. To make a Florentine of Sweet-breads or Kidneys.

Take 3 or 4 Kidneys or Sweet-breads, and when they are parboyled, mince them small; season it with a lit∣tle Cinamon and Nutmeg, sweeten it with Sugar and a lit∣tle grated Bread, with the Marrow of 2 or 3 Marrow-bones in good big pieces, add to these about a quarter of a pound of Almond-paste, and about half a pint of Malaga-Sack, 2 spoonfuls of Rose-water, Musk, and Ambergrease, of each a grain, with a quarter of a pint of Cream, and 3 or 4 Eggs, mix all together, and make it in puff-paste, then bake it; in 3 quarters of an hour it will be enough.

189. To make Pottage of a Capon.

Take Beef and Mutton and cut it in pieces; then boyl a large earthen pot of Water, take out half the Water, put in your Meat and skim it, and when it boyls season it with Pepper and Salt; when it hath boyled about 2 hours, put in 4 or 5 Cloves, half an hour before you think it is enough, put in your Herbs, Sorrel, Purslain, Burrage, Lettuce and Bugloss, or Green-pease, and in the Winter, Parsley-roots, and white Endive, pour the broth upon light Bread toasted, and stew it a while in the dish covered. If your Water consume in boyling, fill it up with Water boyling hot. The less there is of the broth the better it is, though it be but a Porringer full, for then it would be as stiff as Jelly when cold.

190. To make a Pye with Pippins.

Pare your Pippins, and cut out the Cores, then make your Coffin of Crust, take a good handful of Quinces sli∣ced, and lay at the bottom, then lay your Pippins a-top, and fill the holes where the Core was taken out with Syrup of Quinces and put in every Pippin a piece of O∣rangado, then pour on the top Syrup of Quinces, then put in Sugar, and so close it up, let it be very well baked, for it will ask much soaking, especially the Quinces.

191. To make a Pye of Neats-tongues.

Parboyl a couple of Neats-tongues, then cut out the Meat at the Root-end as far as you can, not breaking it out at the sides, take the Meat you cut out, and min∣gle it with a little Suet, a little Parsley and a few sweet. Herbs, cut all very small, and mingled together, season all this with Ginger, Cloves, Mace, Pepper, Salt, and a lit∣tle grated Bread, and as much Sugar, together with the yolks of 3 or 4 Eggs; make this up together, and season your Tongues, in-side and out-side, with your seasoning aforesaid, and wash them within with the yolk of an Egg, and force them where you cut the Meat, and what remains make into a forc'd; then make your paste into the fashion of a Neats-tongue, and lay them in with Puddings, and little balls, then put to them Le∣mon and Dates shred, butter on the top, and close it, when it is baked, put in a lear of the Venison sauce, which is Claret-wine Vinegar, grated Bread, Cinamon, Ginger Sugar, boyl it up thick that it may run like but∣ter, and let it be sharp and sweet, and so serve it.

192. To make a Sallet of Green-Pease.

Cut up as many Green-pease as you think will make a Sallet, when they are newly come up about half a Foot high; then set your Liquor over the Fire, and let it boyl, and then put them in, when they are boyl∣ed tender, put them out and drain them very well; then mince them, and put in some good sweet Butter, Salt it, and stir it well together, and so serve it.

193. To make a Sallet of Fennel.

Cut your Fennel while it is young, and about 4 Fin∣gers high, tye it up in bunches like Asparagus, gather enough for your Sallet, and put it in when your Water is boyling hot, boyl it soft, drain it, dish it up with Butter as the Green-pease.

194. To make a Tansie of Spinage.

Take a quart of Cream, and about 20 Eggs without the Whites, add to it Sugar and grated Nutmeg, and co∣lour it Green with the Juice of Spinage, then put it in your Dish, and squeeze a Lemon or two on it: Garnish

it with slices of Orange, then strew on Sugar, and so serve it.

195. To make a Hash of Ducks.

When your Ducks are Roasted, take all the Flesh from the Bones, and hash it very thin, then put it into your stewing-pan with a little Gravy, strong Broth and Claret-wine, put to it an Onion or two minced very small, and a little small Pepper, let all this boyl to∣gether with a little Salt, then put to them about a pound of Sausages, when you think they are ready, stir them with a little Butter drawn: Garnish it with Le∣mon, and serve it.

196. To make French Puffs with Green Herbs.

Take a quantity of Endive, Parsley and Spinage, and a little Winter-savory, and when you have minced them exceeding small, season them with Sugar, Ginger and Nutmeg; beat as many Eggs as you think will wet your Herbs, and so make it up; then pare a Lemon and cut in thin slices, and to every slice of Lemon, put a slice of your prepared stuff, then fry it in sweet Butter, and serve them in Sippets, after you have put to them ei∣ther a Glass of Canary or White wine.

197. To stew a Dish of Breams.

Take your Breams and dress them, and dry them well, and salt them; then make a Charcoal Fire, and lay them on the Grid iron over the Fire being very hot; let them be indifferent brown on both sides, then put a Glass of Claret into a Pewter dish, and set it over the Fire to boyl, put into it 2 or 3 Anchovies, as many Onions, and about half a pint of Gravy, a pint of Oy∣sters, with a little Thyme minced small, when it hath boyled a while put to it a little melted Butter and Nut∣meg: Then dish your Bream, and pour all this upon it, and then set it again on the Fire, putting some yolks of Eggs over it.

198. To boyl a Mullet.

Having scalded your Mullet, you must save their Li∣vers and Roes, then put them in Water boyling hot, put to them a Glass of Claret, a bundle of sweet Herbs

with a little Salt and Vinegar, 2 or 3 whole Onions, and a Lemon sliced, then take some whole Nutmegs and quarter them, and some large Mace, and some But∣ter drawn with Claret, whenrein dissolve 2 or 3 Ancho∣vies; dish up your Fish, and put on your sauce, being first seasoned with Salt. Garnish your dishes with fry∣ed Oysters and Bay-leaves; and thus you may season your Liquor for boyling most other Fish.

199. To Farce, of stuff a Fillet of Veal.

Take a large Leg of Veal, and cut off a couple of Fillets from it, then mince a handful of sweet Herbs and Parsley, and the yolks of 2 or 3 hard Eggs, let all these be minced very small, then season it with a cou∣ple of grated Nutmegs, and a little Salt, and so farce or stuff your Veal with it, then lard it with Bacon and Thyme very well, then let it be Roasted, and when it is almost enough, take some of your stuffing about a handful, and as many Currans, and put these to a little strong broth, a Glass of Claret, and a little Vinegar, a little Sugar, and some Mace: When your Meat is al∣most ready, take it up and put it into this, and let it slew, putting to it a little butter melted, put your Meat in your dish, and pour your Sauce upon it, and so serve it.

200. To make Pudding of Rice.

Take a good handful of Rice beaten small, and put it into about 3 pints of Milk, adding a little Mace and Cinamon, then boyl it, keeping it always stirring, till it grow thick, then put a piece of butter into it, and let it boyl a quarter of an hour, then pour it out to cool, then put to it half a dozen Dates minced, a little Sugar, a little beaten Cinamon, and a couple of handfuls of Currans, then beat about ten Eggs, throw∣ing away 2 or 3 of the Whites, put in some Salt, but∣ter the bottom of your dish, pour in your Pudding, let it bake half an hour, put on a little Rose-water and Su∣gar, and serve it.

201. To make excellent white Puddings.

Take the Humbles, of a Hog, and boyl them very

tender, then take the Heart, the Lights, and all the Flesh about them, picking them clean from all the si∣newy Skins, and then chop the Meat as small as small as you can, then take the Liver and boyl it hard, and grate a little grated Nutmeg, Cinamon, Cloves, Mace, Sugar, and a few Carraway-seeds, with the yolks of 4 or 5 Eggs, and about a pint of the best Cream, a Glass of Canary, and a little Rose-water, with a good quantity of Hogs-suet and Salt, make all into Rouls, and let it lye about an hour and half before you put it in the Guts, laying the Guts a steep in Rose-water before, boyl them, and have a care of breaking them.

202. To Stew Flounders.

Draw your Flounders and wash them and Scotch them on the White-side, being put in a dish, put to them a little White-wine, a few Minced Oysters, some whole Pep∣per, and sliced Ginger, a few sweet Herbs. 2 or 3 Onions quartered, and Salt; put all these into your stewing Pan, covered close, and let them stew as soon as you can, then dish them on Sippets; then take some of the Liquour they were stewed in, put some Butter to it, and the Yolk of an Egg beaten, and pour it on the Flounders; Garnish it with Lemon, and Ginger beaten on the brims of the Dish.

203. To draw Butter for Sauce.

Cut your Butter into thin slices, put it into your dish, let it Melt leasurely upon the Coal, being often stirred, and after it is Melted, put to it a little Vinegar, or fair Water, which you will; beat it up till it be thick, if it keep its colour White, it is good, but if Yellow and turn'd, it is not to be used.

204. To Roast a Salmon whole.

Draw your Salmon at the Gills, and after it is scalled and washt and dry'd, Lard it with pickled Herring, or a Fat Eel salted, then take about a pint of Oysters par∣boyled, put to these a few sweet Herbs, some Grated bread, about half a dozen hard Eggs, with 2 Onions, shred all these very small, and put to it Ginger, Nutmeg, Salt, Pepper, clover, and Mace; Mix these together, and

put them all within the Salmon, at the Gills: Put them into the Oven in an Earthen Pan, born up with pieces of Wood; in the bottom of the Dish, put claret-wine, and baste your Salmon very well over with Butter, be∣fore you put it into an Oven, when it is drawn, make your sauce of the Liquor that is in the Pan, and some of the spawn of the Salmon boyled, with some Melted Butter on the top, stick him about with Tosts and Bay∣leaves fryed, take out the Oysters from within, and Gar∣nish the Dish therewith,

204. To make excellent Sauce for Mutton, either Chines, Legs or Necks.

Take half a dozen Onions shred very small, a little strong Broath, and a Glass of White-wine, boyl all these well together; then take half a pint of Oysters, and Mince them with a little Parsley, and 2 or 3 small bun∣ches of Grapes, if in season, with a Nutmeg sliced, and the Yolks of 2 or 3 Eggs, put in all these together, with the former, and boyl it, and pour it all over your Meat, and then pour some Melted Butter on the Top, and strew on the Yolks of 2 or 3 hard Eggs Minced small.

205. Another good Sauce for Mutton.

Take a handful of pickled Cucumbers, as many Capers, and as much Samphire, put them into a little Verjuice, White-wine; and a little strong Broth, and a Lemon cut in small pieces, and a little Nutmeg Grated; let them boyl together, and then beat them up thick, with a Ladle∣ful of Butter Melted, and a couple of Yolks of Eggs, and a little Sugar, Dish your Meat upon Sippets, pour on your Sauce, and Garnish it with Samphire, Capers, and Barberries.

206. To make Sauce for Turkies or Capons.

Take a Two-penny White-loaf, and say it in soak in strong Broth, with Onions sliced therein, then boyl it in Gravy, together with a Lemon cut in small pieces: A little Nutmeg sliced, and same Melted butter, put this under your Turkey or Capon, and so serve it: You will find it excellent Sauce,

210. To Fry Salmon.

Take a Jole, Chine, or Rand, and Fry it in Clarified Butter, when it is stiff and Crisp Fryed, make Sauce thereof with a little Claret-wine, sweet Butter, Grated Nutmeg, slices of Orange, and Oyster Liquor, stew them altogether, and pour on the Sauce, and on that Parsley, ••lisumder, and Sage-leaves Fry'd in Butter.

Because many Books of this Nature, have the Terms, of Carving added to them, as being Necessary for the more Proper Nominating of things; I have thought good also to add them: As also some Bills of Fare, both upon Ordinary and Extraordinary Occasions.

Terms of Carving, both Fish, Fowl, and Flesh.

• ALLAY a Pheasant.
• Barb a Lobster.
• Border a Pasty,
• Break a Deer or Egript.
• Break a Sarcel or Teal.
• Chine a Salmon.
• Culpon a Trout.
• Mince that Plover.
• Rear that Goose.
• Sauce a Capon or Tench.
• Cut up a Turkey or Bustard.
• Dismember that Heron.
• Display that Crane.
• Disfigure that Peacock.
• Fin that Chevin.
• Leach that Brawn.
• Lift that Swan,
• Timber the Fire,
• Tire an Egg.
• Tranch that Sturgeon.
• Sauce Place or Flounders.
• Side that Haddock.
• Splay that Bream.
• Splat that Pike.
• Unbrace a Mallard.
• Under-Tench a Porpuss.
• Un-joynt a Bittern.
• Unlace a Coney.
• Untach that Curlew.
• Untanch that Brew.
• Spoil that Hen.
• String that Lamprey.
• Tame a Crab.
• Thigh a Pidgeon, Woodcock, all manner of small Birds.
• Tanson that Eel.
• Truss that Chicken,
• Tusk a Barbel.

Particular Directions how to Carve, according to the former Terms of Carving.

Ʋnlace that Coney.

LAY your Coney on the back, and cut away the Vents, then raise the Wings and the sides; and lay the Carcass and the sides together; then put to your Sauce, with a little beaten Ginger and Vinegar.

Thigh a Wood-cook.

Raise the Legs and Wings of the Wood-cock, as you would do of a Hen, then take out the Brains, and no other sauce but Salt.

Allay a Pheasant.

Raise the Legs and the Wings of a Pheasant, as of a Wood-cock, as also of a Snipe, and a Plover, and only Salt.

Display a Crane.

Unfold the Legs of the Crane, and cut off his Wings by the Joynts, then take up his Wings and Legs, and make sauce of Mustard, Salt, Vinegar, and a little beaten Ginger.

To cut up a Turkey.

Raise up the Leg very Fair, and open the Joynt with the point of your Knife, but cut not it off, then Lace down the Breast with the point of your Knife, and open the Brest-pinion, but take it not off, then raise up the Merry thought betwixt the breast Bone and the Top, then Lace down the Flesh on both sides the brest bone, and raise up the Flesh called the brawn, and turn it outward upon both sides, but break it not, nor cut it off, then cut of the Wing-pinions, at the Joynt next the body, and stick in each side the Pinion, in the place you turned out the brawn; but cut off the sharp end of the Pinion, and take the Middle-piece, and that will fit just in the place; you may cut up a Capon or Pheasant the same way.

Break a Sarcel, Teal, or Egript.

Raise the Legs and Wings of the Teal, and no Sauce bu•• Salt.

Wing a Partridge or Quale.

Raise his Legs and Wings, as of a Hen, and if you Mince him, make Sace with a little White-wine, and a little beaten Ginger, keeping him warm upon a Chafing Dish of Coals, till you serve him.

To Ʋntauch a Curlew or Brew.

Take either of them, Raise the Legs, as before, and no sauce but Salt.

To Ʋnbrace a Mallard.

Raise up the Pinion and Legs, but take them not off, and raise the Merry thought from the breast, and Lace down each side with your Knife, Waving it too and Fro.

To Sauce a Capon.

Lift up the right Leg of a Capon, and also the right Wing, and so lay it in the Dish in the Posture of Fly∣ing, and so serve them; but Remember that Capons and Chickens be only one Sauce, and Chickens must have Green Sauce or Verjuice.

Bills of Fare for all times of the Year; and also for Extraordinary Occasions.

A Bill of Fair for Spring Season.

• 8 A Collar of Brawn and Mustard.
• 2. A Neats-Tongue and Ʋdder.
• 3. Boyled Chickens.
• 4. Green-Geese.
• ••. A Lumbard-Pye.
• 6. A Dish of Young Ra∣bits.

Second Course.

• ••. A Haunch of Venison.
• ••. Veal Roasted.
• ••. A dish of soles or smelts.
• 4. A dish of Asparagus.
• 5. Tansie.
• 6. Tarts and Custards.

A bill of Fair for Midsomer.

• 1. Neats-tongue and Colli-flowers.
• 2. A Fore-quater of Lamb.
• 3. A Chicken Pye.
• 4. Boyled Pidgeon.
• 5, A couple of stewed Rabits.
• 6. A Breast of Veal Roas∣ted.

Second Course.

• 1, An A'rtichoak Pye.
• 2. A Vension-pasty.
• 3. Lobsters and Salmon.
• 4. A dish of Pease.
• 5. A Goose-berry-tart.
• 6. A dish of Strawberries.

A Bill of Fare for Harvest.

• 1. A Capon and White-broth.
• 2. A Westphalia-ham with Pidgeons.
• 3. A Grand Sallet.
• 4. A Neats-tongue and Ʋdder Roasted.
• 5. A Powdered Goose.
• 6. A Turkey Roasted.

Second Course.

• 1. A Potato or chicken-pye.
• 2. Roasted Partridges.
• 3. Larks and chickens.
• 4. A Made dish.
• 5. A Warden-pye, or Tart.
• 6. Custards.

A Bill of Fair for Winter season.

• 1. A Collar of Brawn.
• 2. Lambs-head and White broth.
• 3. A Neats-tongue and Ʋdder. Roasted.
• 4. A dish of Minc'd-pyes.
• 5. A Vension, or Lamb-pye.
• 6. A dish of chickens.

Second Course.

• 1. A side of Lamb.
• 2. A dish of Wild-Ducks.
• 3. A Quince-tart.
• 4. Two Capons Roasted.
• 5. A Turkey Roasted.
• 6: A Dish of custards.

A Bill of Fair upon Extraor∣dinary Occasions.

• 1. A Coller of Brawn.
• 2. Two Pullets boyled.
• 3. A Bisk of Fish.
• 4. A Dish of carps.
• 5. A Grand boyled Meat.
• 6. A Grand Sallet.
• 7. A Venison Pasty.
• 8. A Roasted Turkey.
• 9. A Fat Pig.
• 10. A Powdered Goose.
• 11. A Hnunch of Vension Roasted.
• 12. Neats-tongue and Ʋd∣der Roasted.
• 13. A West-phalia-Ham boyled.
• 14. A Joll of Salmon.
• 15. Minced Pyes.
• 16. A Sir-loyn of Rost-beef.
• 17. Cold Baked Meats.
• 18. A dish of custards.

Second Course.

• 1. Jellies of all sorts.
• 2. A Dish of Pheasants.
• 3. A Pike boyled.
• 4. An Oyster Pye.
• 5. A Dish of Plovers.
• 6. A dish of Larks.
• 7. A Joll of sturgeon.
• 8. A couple of Lobsters.
• 9. A Lumber-pye.
• 10. A couple of capons.
• 11. A dish of Partridges.
• 12. A Fricacy of Fowls.
• 13. A dish of Wild ducks.
• 14. A dish of cram'd chickens.
• 15. A dish of stewed Oysters.
• 16. A Murch Pane.

• 17. A dish of Fruits.
• 18. A dish of Tarts.

A Bill of Fare for Fish days.

• 1. A dish of Butter and Eggs.
• 2. A Barrel of Oysters.
• 3. A Pike boyled.
• 4. A stewed carp.
• 5. An Eel Pye.
• 6. A Pole of Ling.
• 7. A dish of Green Fish But∣tered with Eggs.
• 8. A dish of stewed Oysters.
• 9. A spinage sallet boyled.
• 10. A dish of soles.
• 11. A Joll of Fresh salmon.
• 12. A dish of smelts Fry'd.

Second course.

• 1. A couple of Lobsters.
• 2. A Roasted spitcheock.
• 3. A dish of Anchovies.
• 4. Fresh Cod.
• 5. A Bream Roasted.
• 6. A dish of Trouts.
• 7. A dish of Place boyled.
• 8. A dish of Peaches.
• 9. A carp Farced.
• 10. A Potato Pye.
• 11. A dish of Prawns buttered
• 12. Tenches with short broth.
• 13. A dish of Turbut.
• 14. A dish of Eel-pouts.
• 15. A sturgeon with short broth.
• 16. A dish of Tarts and custards

A Bill of Fare for a Gentle∣man's House, about candlemas.

• 1. A Pottage with a Hen.
• 2, A catham Pudding.
• 3. A Fricacie of chickens.
• 4. A Leg of Mutton with a Sallet.
• Garnish your dishes with Barberies.

Second course.

• 1. A chine of Mutton.
• 2. A chine of Veal.
• 3. A Lark Pye.
• 4. Two Pullets, 1 Larded. Garnished with slices of Orange.

Third course.

• 1. A dish of Wood-cocks.
• 2. A couple of Rabits.
• 3. A dish of Asparagus.
• 4. A West-phalia-Gammon.

Last course.

• 1. Two Oringe-tarts, one with Herbs.
• 2. A Racon-tart.
• 3. An Apple-tart.
• 4. A dish of bon Chrit∣en-Pears.
• 5. A dish of Pippins.
• 6. A dish of Pear-Manes.

A Banquet for the same season.

• 1. A dish of Apricoks.
• 2. A dish of Marmalad of Pippins.
• 3. A Dish of preserved Cherries.
• 4. A whole Red Quince.
• 5. A Dish of Dryed Sweet-Meat.

A great FEAST made by Gerge Nevil, Chancellor of England, and Arch-Bishop of York, in the days of EDWARD the Fourth, 1468. And a Bill of Fare as it was taken out of the Records of the Tower of London.

• 0300 QUARTERS of Wheat,
• 0300 Tun of Ale.
• 0100 Tun of Wine.
• 0001 Pipe of Ipocras.
• 0104 Oxen.
• 0006 Wild Bulls.
• 1000 Muttons.
• 0304 Veals.
• 0304 Porks.
• 0400 Swines.
• 3000 Geese.
• 1000 Capons.
• 3000 Piggs.
• 0400 Plovers.
• 0100 Dozen of Quails.
• 0200 Dozen of Fowls called Rees.
• 0400 Peacocks.
• 0400 Mallards and Teals.
• 0234 Cranes.
• 0204 Kidds.
• 3000 Chickens.
• 4000 Pidgeons.
• 4000 Coneys.
• 0200 Bullers.
• 9400 Heronshaws.
• 0200 Pheasants.
• 0500 Partridges.
• 0400 Woodcocks.
• 0100 Curlews.
• 1000 Egrites.
• 0304 Stags, Bucks, & Roes
• 0103 Venison Pasties cold
• 0508 Pikes and Breams.
• 6000 Dishes of Jelly.
• 0103 Cold Tarts.
• 3000 Cold Custards.
• 1500 Hot Venison Pasties
• 3000 Hot Custards.
• 0013 Porresses and Seals.
• Besides abundance of Sweet-Meats

The Great Offices.

• Earl of Warwick, Steward.
• E. of Northumb. Treasurer.
• Lord Hastings, Cup bearer.
• Lord Willowby, Carver.
• Lord John of Buckingham, Controuler.
• Sir Rich. Stanwig Surveyor.
• Sir William Worlly, Marshal of the Hall.
• Eight Knights of the Hall.
• Eighty Esqs; of the Hall.
• Two other Surveyors of the Hall.
• Sir John Malbury, Pantler.
• Two Esqs; Keepers of the Cubbard.

• Sir John Pracenock, Super∣visor of the Hall.

Estates sitting in the Hall. At the High-Table.

• The Arch-Bishop in his State, on his right hand, the Bishops of London, Dur∣ham, and Elie.
• On his Left hand, the Duke of Suffolk, the Earls of Oxford and Worcester.

At the second Table.

• The Abbots of S. Maries.
• The Doctors of Halls of Rivones.
• The Choristers of Rivones.
• The Prownes of Durham, of Girgleu, and of Berlenton, of Gilerow, and others, the number of eighteen.

At the third Table.

• The Deans of York, the Lords of Cornwell, York, Dur∣ham, with 48 Knights.

At the fourth Table.

• The Deans of Durham and of Saint Ambroses, all the Prebends of the Min∣ster.

At the fifth Table.

• The Mayors of York and Calice, and all the Aldermen.

At the Sixth Table.

• The Judges of the Land, 4. Barons of Exchequer, and 26 Counsellors.

At the last Table.

• Sixty nine Knights, wear∣ing the Kings Badges and his Arms.
• Estates sitting in the Chief Chamber.

At the first Table.

• The D. of Glocester the Kings brother, and upon his right hand the Duke of Suffolk, and upon his left hand the Countess of West∣morland and Northumber∣land, and two of the E. of Warwicks daughters.

At the second Table.

• The Barons of Greystock, with three other Barons.

At the third Table.

• 18 Gentlewomen of the the said Lands.

Estates sitting in the second Chamber. At the first table.

• The elder Dutchess of Suffolk, Countess of War∣wick and Oxford, the Ladies Hasting and Barwick.

At the second Table.

• The Es. of Northumberland & Westmorland, and the Lds. of Fitshugh only with 2 Bar.

At the third Table.

• 14. Gentlemen and 14 Gentlewomen of Quality.

In the Low Hall.

• 412 of the Nobility with double service.
• In the Gallery. 200 No∣blemens servants. 1100 In∣ferior Officers with their servants. 1500 Other mea∣ner servants of all Offices.
• 62 Cooks.

In all 2162.