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TAke a young Pigge being scal∣ded, boile it in faire water and white wine, put therto some Baye leaues, some whole Ginger, and some Nutmegs quartered, a fewe whole cloues, boyle it throughly, and leaue it in the same broath in an earthen pot.
TAke a Pig beeing scalded, col∣ler him vppe like brawne, and lap your collers in faire cloathes: when the flesh is boyled tender,
take it out, and put it in colde wa∣ter and salt, and that wil make the skin white, make sowsing drinke for it, with a quart of white wine, and a pottle of the same broth.
TAke a pinte of white wine, the tops of young time and Rose∣mary, a little whole mace, a little whole pepper seasoned with Ver∣iuice, salt, and a peece of sweete butter, and so serue it: this broth will serue to boyle Fish twise or thrise in.
TAke two ladles full of mutton broth, a little whole mace, put into it a peece of sweet butter a handful of Parsly being picked, season it with sugar, veriuice, and a little pepper.
BOyle your Capon by it selfe in faire water, then take a ladle∣full or two of mutton broth and a little white wine, a little whole mace, a bundle of sweete hearbs, a little marrowe, thicken it with Almonds, season it with sugar, and a little veriuyce, boyle a fewe cur∣rans by themselues, and a Date quartered, least you discolor your broth, and put it on the breast of your Capon, Chicken or Rabbet: if you haue no Almonds, thicken it with Creame, or with yolkes of egges, garnish your dishes on the sides with a Lemmon sliced & su∣gar.
TAke mutton broth, and put it into a pipken, put into the
belly of the foule a fevve sweete hearbes and a little Mace, sticke halfe a dozen of Cloues in his breast, thicken it with a tofte of bread stieped in veriuice, season it with a little pepper, and a little Sugar, also one Onion minced small is very good in the broth of any water foule.
TAke al the flesh out of your leg of mutton, or at the but end, preseruing the skinne whole, and mince it small with Oxe suet, and marrow, then take grated bread, sweete Creame, and yolkes of egges, and a fewe sweete hearbes, put vnto it Currans, and Raisins of the sunne, season it with Nut∣megs, Mace, Pepper, and a little sugar, & so put it into the leg of Mutton againe where you tooke it out, and stew it in a pot with a
marrow bone or two, serue-in the marrowe bones with the stewed-broath and fruite, and serue-in your legge of mutton drye with carot rootes sliced, & cast grosse pepper vpon the rootes.
BOyle them and slice them, be∣ing first rolled in a little batter. your batter being made with the yolke of an egge, two spoonefuls of sweete creame, and one spoon∣full of flower, make sawce for it with Nutmeg, vinegar and sugar.
BOyle them in mutton broath, putting sweete hearbes in their bellies, then take a little Rice and boyle it in Creame, with a little whole mace, season it with sugar,
lay it thick on their breasts, wrin∣ging also the iuice of a Lemmon vpon them, and so serue them.
TAke a little muttō broth, white wine and veriuyce, and a little whole mace, thē take lettuce, Spi∣nage, and Parsley, and bruise it, & put it into your broth, seasoning it with veriuice, pepper and a little sugar, and so serue it.
TAke the brawne of a Capon, toase it like wool, then boile it in sweete Creame with the whites of two egges, and beeing well boyled, hang it in a cloth, and let the whey run from it, then grinde it in an Alablaster mortar with a woodden pesteell, then drawe it thorough a thinne Strayner
with the yolks of two eggas, and a little Rosewater, then set it on a chafing dish with coales, mixing foure ounces of sugar with it, and when it is cold dish it vp like Al∣mond butter, and so serue it.
TAke the fillets of an hog, chop them verie small with a hand∣full of red sage, season it hot with Ginger and pepper, and then put it into a great sheepes gut, then let it lie three nights in brine, thē boyle it and hang it vp in a chim∣ney where fire is vsually kept, and these sawsedges will last one whole yeare. They are good for sallades, or to garnish boyled meates, or to make one relish a cup of wine.
PVt collars of brawne in kettles of water or other apt vessels, into an ouen heated as you would for houshold bread, couer the ves∣sels, & so leaue them as long in the ouen as you would doe a batch of bread. A late experience amongst glentlewomen farre excelling the olde manner of boyling brawné in great & huge kettles. Quaere if put∣ting your liquor hot into the ves∣sels, and the brawne a little boiled first, if by this meanes you shal not giue greate expedition to your worke.
INcorporate the bodie of salt∣fish, Stock fish, Ling, or any fresh fish that is not full of bones, with crums of bread, flower, Ising lasse,
&c. and with proper spices agree∣ing with the nature of euerie se∣uerall fish, and of that paste molde off the shapes & forms of little fi∣shes: as of the Roch, Dace, Perch, &c. and so by arte you may make many little fishes out of one great and naturall fish.
OPē your oisters, take the licor of thē, and mixe a reasonable proportion of the best white wine vineger you can get, a little salt & some pepper, barrell the fish vp in small caske, couering all the Oy∣sters in this pickle, and they will last a long time; this is an excel∣lent meanes to conuey Oysters vnto drie townes, or to carie them in long voyages.
FIrst seeth your Salmon accor∣ding to the vsuall manner, thē sinke it in apt and close vessels in wine vinegar with a braunch of Rosemarie therein. By this means Vintners and Cookes may make profit thereof when it is scarce ••n the markets, & Salmon thus pre∣pared may be profitably brought out of Ireland and sold in London or else where.
FRie your fish in oyle, some commend Rape Oyle, and some the sweetest Siuill Oyle that you canne get, for the fish will not taste at all of the Oyle
because it hath a watrish bodie, & oyle and water make no true vni∣ty, then put your fish in white wine vinegar, and so you may keepe it for the vse of your Table any rea∣sonable-time.
THis is also done in wine vine∣gar, your peeces being not o∣uer great, & well and close barrel∣led vp: this secret was fully proued in that honourable voyage vnto Cales.
WHen your beefe hath beene well & thorowly powdred by tenne or twelue dayes space, then seeth it throughly, dry it with
a cloth, and wrap it in dry clothes placing the same in close vessels and Cupbords, and it will keepe sweete & sound two or three mo∣neths, as I am credibly informed from the experience of a kinde & louing friend.
HEere with the good leaue & fauour of those curteous gen∣tlewomen, for whome I did prin∣cipally if not only intend this litle treatise; I will make bold to lanch a little from the shoare, and trye what may bee done in the vaste and wide Ocean, and in long and dangerous voyages; for the bet∣ter preseruation of such vsuall victuals, as for want of this skill
doe oftentimes meerely perish, or else by the extreame pearcing of the salte, doe lose euen their nutritiue strength and vertue: & if any future experience doe hap∣pen to controll my present con∣ceipt, let this excuse a scholler, quòd in magnis est voluisse satis. But now to our purpose, let all the bloud bee first well gotten out of the beefe, by leauing the same some nine or tenne dayes in our vsuall brine, then barrell vp all the peeces in vessels full of holes, fa∣stening them with ropes at the sterne of the ship; and so dragging them through the salte sea water (which by his infinite change and succession of water will suffer no putrifaction, as I suppose) you may happily find your beefe both sweete and fauourie enough when you come to spend the same. And if this happē to fall out true vpon some triall thereof had, then ei∣ther at my next impression, or
when I shall bee vrged thereunto vpon any necessitie of seruice, I hope to discouer the meanes also whereby euerie Shippe may carry sufficient store of victuall for her selfe in more▪ close and conueni∣ent cariages then those loose ves∣sels are able to performe. But if I may be allowed to carie either roasted or sodden flesh to the sea, then I dare aduenture my poore credit therein to preserue for six whole moneths together, either Beefe, Mutton, Capons, Rabbets, &c. both in a cheape manner, and also as fresh as wee doe now vsu∣ally eate them at our Tables. And this I hold to be a most singular & necessarie secret for all our Eng∣lish Nauie; which at all times vp∣pon reasonable termes I will bee ready to disclose for the good of my country.
THis is done by mixing a fewe drops of the extracted cyle of Sage, Cinamon, Nutmegs, Mace, &c, in the making vp of your but∣ter: for oyle and butter will incor∣porat and agree very kindely and naturallie together. And how to make the said oyles, with all neces¦sarie vessels, instruments & other circumstances by a most pl••ine & familiar description, See my Iew∣ell house of Art and nature vnder the Title of distillation.
HAuing brought your milke into curds by ordinarie ren∣net, either breake them with your handes according to the vsuall manner of other cheeses, and after with a fleeting dish, taking away as much of the whey as you can, or els put in the curds, with∣out breaking, into your moate, let them so repose one houre, or two, or three; and then to a cheese of two gallons of milk, ad a waight of tenne or twelue pound, which waight must rest vppon a couer; that is fit with the moate or case wherein it must truly descende by degrees as you increase your waight, or as the curdes doe sink and settle. Let your curdes re∣maine so all that daye and night following vntil the next morning and then turne your cheese or curds, & place your waight again theron, adding from time to time some more small waight as you shall see cause. Note that you must
lay a cloath both vnder and ouer your curdes at the least, if you will not wrap them all ouer as they do in other cheeses, changing your cloth at euerie turning. Also if you will worke in any ordinary moat, you must place a round and broade hoope vpon the moat, be∣ing iust of the selfe same bignesse or circumference, or else you shall make a verie thinne cheese. Turne these cheeses euerie mor∣ning and euening, or as often as you shall see cause, till the whey bee all run out, and then proceed as in ordinarie Cheeses. Note that these moates would be full of holes, both in the sides and bot∣tome, that the whey may haue the speedier passage. You may also make them in square boxes full of holes, or else you may deuise moates or cases either tounde or square of fine wicker, which ha∣uing wicker couers, may by some slight be so stayed, as that you shall
neede only morning and euening to turne the wrong side vpwarde, both the bottomes beeing made loose and so close, and fitting, as they may sinke truely within the moate or molde, by reason of the waight that lyeth thereon. Note that in other cheeses the couer of the moat shutteth ouer the moat: but in these the couers desfcēd & fall within the moates. Also your ordinarie cheeses are more spon∣gious and full of eyes then these, by reason of the violent pressing of them, wheras these cheeses set∣ling gently and by degrees, do cut as close and firme as marmalade. Also in those cheeses which are pressed out after the vsuall māner, the whey that commeth frō them, if it stande a while, will carrie a Creame vppon it, whereby the cheese must of necessitie be much lesse, and as I ghesse by a fourth parte, whereas the wheye that commeth from these new kind of
cheeses is like faire water in color and caryeth no strength with it. Note also that if you put in your curdes vnbroken, not taking a∣way the whey that issueth in the breaking of thē, that so the chee∣ses will yet bee so much the grea∣ter: but that is the more trouble∣some way, because the curds be∣ing tender will hardly endure the turning, vnlesse you be verie care∣full. I suppose that the Angelotes in Fraunce may bee made in this manner in small baskets, and so likewise of the Parmeesan; and if your whole cheese consist of vn flatten milke, they will be full of butter and eate most daintily, be∣ing taken in their time, before they be too dry, for which purpose you may keepe them when they begin to growe dry, vpon greene rushes or nettles. I haue robbed my wifes Dairy of this secret, who hath hitherto refused all recom∣pences that haue beene offered
her by Gentlewomē for the same: & had I loued a cheese my selfe so well as I like the receipt, I thinke I should not so easily haue impar∣ted the same at this time. And yet I must needes confesse, that for the better gracing of the Title wherewith I haue fronted this pamphlet, I haue beene willing to publish this with some other se∣crets of worth, for the which I haue many times refused good store both of Crownes and An∣gels: and therfore let no Gentle∣woman think this booke too dear, at what price soeuer it shall be va∣lued vpon the sale thereof, neither can I esteeme the worke to be of lesse then twentie yeeres gathe∣ring.
TAke your milke beeing newe milked; and presently set it vpon the fire from morning vntil
the euening, but let it not seethe: and this is called my Lady Youngs clowted creame.
YOu may keepe veale, mutton, or venison in the heat of sum∣mer 9. or ten dayes good, so as it be newly & faire killed, by han∣ging the same in an high and win∣die roome (And therefore a plate cupboard full of holes, so as the wind may haue a through passage would be placed in such a roome, to auoide the offēce of fly-blowes) this is an approued secret, easie and cheap, and very necessary to be known and practised in hote & tainting weather. Veale may bee kept ten daies in bran.
IT is vsuall in Venice to sell the meale of Mustarde in their mar∣kets
as we do flower and meale in England: this meale by the addi∣tion of vinegar in two or three dayes be cōmeth exceeding good mustard, but it would bee much stronger and finer, if the husks or huls were first diuided by searce or boulter, which may easily bee don, if you drie your seeds against the fire before you grind thē. The Dutch iron handmils, or an or∣dinarie pepper mill may serue for this purpose. I thought it verie necessarie to publish this manner of making of your sauce, because our mustard which wee buy from the Chandlers at this daye is ma∣nie times made vp with vile and filthy vinegar, such as our stomak would abhorre if we should see it before the mixing therof with the seedes.
MAke little dripping pans of
paper; pasting vp the corners with starch or paste, wet them a little in water, but Pope Pius Quiniu: his Cooke will haue them touched ouer with a feather first dipped in oyle or molten butter, lay them on your gridiron, & place therein your slices of bacon, turning thē as you see cause. This is a cleanly way, and auoydeth all smoke. In the same manner you may also broile thin slices of Polonian saw∣sedges, or great oysters, for so were the Popes Oysters dressed. You must be carefull that your fire vnder the gridiron flame not, least you happen to burne your drip∣ping pannes, and therefore all colebrands are here secluded.
WHen your Beere is tenne or twelue dayes old, whereby it is growne reasonable cleare,
then bottle it, making your corkes verie fitte for the bottles, and stop them close, bur drinke not of this beere till they beginne to worke a∣gaine and mantle, and then you shall finde the same most excellent and sprightly drinke: and this is the reason why bottle ale is both so win die and muddy, thundring & smoa∣king vpon the opening of the bot∣tle, because it is commonly bottled the same day that it is laide into the Cellar, whereby his yeast being an exceeding windie substance, beeing also drawne with the Ale not yet fi∣ned, doth incorporate with the drinke, and maketh it also verie windie, and this is all the lime and gunpowder wherewith bottle Ale hath beene a long time so wrong∣fully charged.
SOme put them in an ouen when
the breade is newly drawen, clo∣sing vp the oven, and so let them rest till morning. Others content themselues with scaulding them in hotte liquor onely till they bee sweete.
A Figge or two shred in peeces, and then beaten amongst the whites of egges will bringe them into an oyle speedily: some breake them with a stubbed rod, & some by wringing them often through a spoonge.
A Line limed ouer and strained about the crest of oyle peeces or pictures, will catch they Flyes, that woulde otherwise deface the Pictures. But this Italian con¦ceipt both for the rarenesse and
vse thereof doth please me aboue all other: viz, Pricke a Cowcum∣ber full o•• barley cornes with the small spiring ends outward, make little holes in the Cowcumber first with a wodden or bone bod∣kin, and after put in the graine, these being thicke placed will in time couer all the Cowcumber, so as no man can discerne what strange plant the same should bee. Such Cowcumbers are to bee hung vp in the middest of Sum∣mer r omes to drawe all the flies vnto thē, which otherwise would flie vpon the Pictures or hang¦ings
THese kinds of fish are noted to be of no durabilitie or lasting in warme weather, yet to pro∣long their dayes a little, though I feare I shall raise the price of
them by this discouerie amongst the fishmongers (who onely in re∣spect of their speedie decay doe now and then afford a peniworth in them) if you wrappe them in sweete and course rags first moi∣stened in brine, and then burie these cloathes in Callis sand, that is also kept in some coole and moist place, I know by mine owne experience that you shall finde your labour well bestowed, and the rather if you lay thē in seue∣rall clothes, so as one doe not touch the other.
I Cannot remember that euer I did drinke the like sage ale at a∣ny time, as that which is made by mingling two or three droppes of the extracted oyle of sage with a quart of Ale, the same beeing well brued out of one pot into ano∣ther:
and this way a whole Stand of sage ale is very speedily made. The like is to bee done with the oyle of Mace or Nutmegs. But if you will make a right gossips cup that shall farre exceed all the Ale that euer mother Bunch made in her life time, then in the bottling vp of your best Ale, tunne halfe a pinte of white Ipocras that is newly made, and after the best re∣ceipt, with a pottle of Ale, stoppe your bottle close, and drinke it when it is stale: Some commend the hanging of roasted Orenges prickt full of Cloues in the vessell of Ale till you find the taste ther∣of sufficiētly graced to your own liking.
TAke small Rochell or Coniake wine, put a few droopes of the
extracted oile of wormwood ther∣in, brewe it togither (as before is set down in bottle ale) out of one pot into an other, and you shall haue a more neate and wholesom wine for your body, thē that which is solde at the Stillyard for right wormwood wine.
IF you woulde make your Rose∣water and Rose vinegar of a Ru∣bie color, then make choise of the crimson veluet coloured leaues, clipping away the whites with a paire of sheeres, & being through dryed, put a good large handful of them into a pinte of Damaske or red rosewater, stop your glasse wel & set it in the sun, til you see that the leaues haue lost their colour. Or for more expedition you may pecforme this worke in balneo in
a few houres, and when you take out the olde leaues, you may put in fresh till you finde the color to please you. Keep this Rosewater in glasses very well stopt, the ful∣ler the better. What I haue said of Rosewater, the same may also be intended of Rose vinegar, violet, marigolde, and cowslep vinegar, but the whiter vinegar you chuse for this purpose, the colour ther∣of will be the brighter, and there∣fore distilled Vinegar is best for this purpose, so as the same bee warily distilled with a true diuisi∣on of parts, according to the ma∣ner expressed in this booke in the distillation of vinegar.
EXpresse their iuyce, and passe it through an Ipocrasse bagge to clarifie it from his impurities,
then fill your glasse almost to the top, couer it closely, and let it stand so till it haue done boyling; then fill vp your glasse with good sallet oyle, and set it in a coole closet or butterie where no Sun commeth; the aptest glasses for this purpose are straight vpright ones, like to our long beere glas∣ses, which would bee made with little round holes within two in∣ches of the bottome to receiue apt fawcets, & so the grounds or lees would settle to the bottome, and the oyle would sinke downe with the iuice so closely that all putrefaction would be auoyded: or in steede of holes if there were glasse pipes it were the better & readyer way, because you shall hardly fasten a fawcet well in the hole. You may also in this manner preserue many iuyces of hearbes and flowers.
And because that profite and skill vnited do grace each other,
if (curteous Ladies) you will lend eares and followe my direction; I will heere furnish a great number of you (I woulde I coulde furnish you all) with the iuice of the best ciuill Orenges at an easie price, About Alhallontide or soone af∣ter you may buy the inward pulpe of ciuill Orēges wherin the iuice resteth, of the comfetmakers for a small matter, who doe onely or principally respect their rindes to preserue and make Orengeadoes with all, this iuice you may pre∣paire and reserue as before.
PVt sallet Oyle in a Vessell of wood or earth, hauing a hole in the bottom, to euery 4 quartes of water adde one quarte of oyle, and with a woodden spoone or
spattle beate them well togither for a quarter of an houre, then let out the water, preuenting the oyle from issuing by stopping of the hole, repeate this worke two or three times, and at the last you shall finde your oile wel clensed or clarified. In this maner you may also clarifie capons grease, being first melted, and workinge with warm vvater. All this is borrowed of M. Bartholomaeus Scapius the Mai∣ster Cook of Pope Pius Quintus his priuie kitchen. I thinke if the last agitation were made in Rosewa∣ter, wherin also cloues or Nut∣megs had been macerated, that so the oyle woulde bee yet more pleasing.
Or if you set a Iar glasse in bal∣neo full of sweete oyle with some store of bruised cloues, and rinds of ciuil Oranges or Lemmons al∣so therein, and so continue your fire for tvvo or three houres, and then letting the Clouès & rindes
remain in the oile til both the sent & taste do please you: I think ma¦ny men which at this day do loath oile (as I my selfe did not long since) woulde be easily drawen to a sufficient liking thereof.
TO euerie sixe pintes of good wine vinegar, put the whites of tvvo new laid Egges wel beatē, then put all into a nevve leaden pipkin, & cause the same to boyle a little ouer a gentle fire, then let it run through a course gelly bag twise or thrise, and it vvill be ve∣ry clear, and keep good one whole yeare.
FIrst calcine or burn your white
salt, thē dissolue it in cleare con∣duit water, let the water stād with∣out stirring, fortie eight houres, then carefully drawe away all the cleare water only, filter it, & after euaporate the filtred liquor, re∣seruing the salt. Some leaue out calcination.
CAuse your Dutch Candles to be dipped in Virgin wax, so as their last coate may be meerly waxe, and by this meanes, you may carrie them in your hande without melting, and the sent of the tallow will not break through to giue offence, but if you would haue them to resemble yellovve waxe candles, then first let the tal∣low be colored with Turmericke boyled therein, and strayned, and after your Candles haue beene dipped therein to a sufficient
greatnesse, let them take their last coate from yellow waxe, this may be done in a great round Cane of tinne plate, hauing a bottome, & being somewhat deeper then the length of your candles: & as the wax spendeth, you may still sup∣ply it with more.
THis will make a strange shewe to the beholders that knowe not the conceite, it is done in this manner: Let a fine Virginall wier be conueied, in the midst of eue∣rie weeke and left of some length aboue the Candle to fasten the same to the postes in the roofe of your house, and if the roome be any thing high roofed, it will be hardly discerned, and the flame though it consume the tallow, yet it will not melt the wier.
MAcerate or steepe Rose-leaues in faire water, let them lye therein, til they wax soure in smell, and then distill the water.