The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

RARE RECEIPTS IN COOKERY. Part II.

To make a Bisk divers wayes.

TAke a Rack of Mutton and a Knuckle of Veal, put them a boyling in a Pipkin of a gallon with some fair water, and when it boyls scum it; and put to it some Salt, two or three blades of large Mace, and a Clove or two, boyl it to three pints, and strain the meat, save the broth for your use, and take off the fat clean.

Then boyl twelve Pigeon Peepers; and eight Chicken Peepers, in a Pipkin of fair water, Salt, and a piece of in∣terlarded Bacon, scum them clean, and boyl them fine white and quick.

Then have a roste Capon minced, and put to it some gravy, Nutmeg and Salt, and stew it together, then put to it the juyce of two or three Oranges, and beaten but∣ter, &c.

Then have ten Sweet-breads, and ten Palats fry'd, and the same number of Lips and Noses, being tender boyled, and blancht, cut them like Lard, and fry them, and put away the butter, and put to them gravy, a little Anchove, Nutmeg, and a little Garlick, or none, the juyce of two or three Oranges, and Marrow fry'd in Batter, with Sage leaves, and some beaten Butter.

Then again, have some boyl'd Marrow and twelve Ar∣tichokes, suckers, and Peaches finely boyl'd, and put into beaten Butter, some Pistaches, boyled also in some wine and gravy, eight Sheeps tongues larded and boyled, and one hundred Sparagrass, boyled, and put into beaten Butter or skirrets.

Then have Lemons carved and some cut like little dice.

Again, fry some Spinnage and Parslee, &c.

These foresaid materials being ready, have some French bread in the bottom of your dish; then dish on it your Chickens and Pigeons, broth it, next your Quails, then Sweet-breads, then your Palats, then your Artichokes or Sparagrass, and Pistaches; then your Lemon, Pomgranat, or Grapes; Spinnage and fryed Marrow; and if yellow Saffron or fryed Sage, then round the Center of your boyled meat, put your minced Capon, then run all over with beaten butter, &c.

• 1. For variety, clarified with yolks of eggs.
• 2. Knots of eggs.
• 3. Cocks stones.
• 4. Cocks Combs.
• 5. If white, strained Almonds with some of the broth.
• 6. Goosberries or Barberries.
• 7. Minced meat in balls.
• 8. If green, juyce of Spinnage stamped with Manchet, and strain it with some of the broth and give it a walm.
• 9. Garnish with boyled Spinnage.
• 10. If yellow, yolks of hard eggs strained with some broth and Saffron; and many other varieties.

To boyl a Capon in Rice.

BOyl a Capon in salt and water, and if you like it, you may put into a fair cloth, a handful of Oatmeal; then take a quarter of a pound of Rice, and steep it in fair water, and so half boyl it: then strain the Rice through a Cul∣lender; and boyl it in a Pipkin, with a quart of Milk: put in half an ounce of large Mace, half a pound of Sugar: boyl it well, but not over thick: put in a little Rose-water, blanch half a pound of Almonds; and beat them in a Morter with a little Cream, and Rose-water very fine; strain them in a Pipkin by itself; then take up your Capon; and set your Almonds a little against the fire: garnish your dishes as you think fit, and lay in your Capon, and put your Rice handsomely thereon, then broth up your Rice.

A Bisk another way.

TAke a Leg of Beef cut into two pieces, and boyl it in a gallon, or five quarts of water, scum it, and about half an hour after, put in a knuckle of Veal, and scum it also, boyl it from five quarts to two quarts, or less, and being three quarters boyled; put in some salt, Cloves and Mace, being through boyled; strain it from the meat, and keep the broth for your use in a Pipkin; then take eight Mar∣row bones clean scraped from the flesh, and finely cracked over the middle; boyl in water or salt three of them; the other reserve for garnish to be boyld in strong broth, and laid on the top of the Bisk, when dished; again, boyl your fowl in water and salt, Teals, Partridge, Pigeons, Quails, Larks, Plovers; then have a joynt of Mutton made into balls with sweet herbs; Salt, Nutmegs, grated bread; Eggs, Suet, a clove or two of Garlick, and Pistaches boyled in broth; with some interlarded Bacon, Sheeps tongues larded and stewed, as also some Artichokes, Marrow, Pistaches, Sweet-breads, and Lamb-stones, in strong broth, and Mace, a Clove or two, some white wine and strained Almonds, or with the yolk of an Egg, Verjuice, and beaten Butter and sliced Lemon, or Grapes whole;

then have fryed Clary, and Pistaches in yolks of Eggs; with carved Lemons all over.

To boyl a Leg of Mutton the French fashion.

TAke a fair Legg of Mutton, and a piece of suet of the Kidney cut in long slices as big as ones finger, then thrust your knife into the flesh of your Legg, down as deep as your finger is long; and thrust into every hole a slice of the said Kidney suet, but take heed one piece touch not another, boyl your Legg well, but not too much, then put half a pint of the broth into a Skillet or Pipkin; and put to it three or four blades of whole Mace, half a handful of Barberries, and Salt, boyl them untill the broth be half boyld away; then take it off the fire, and straight before the broth hath done boyling, put in a piece of sweet Butter, a good handful of French Capers, and a Lemon cut in square pieces like dice, with the rind on, and a little Sack, with the yolks of two hard Eggs minced, lay your Legg of Mutton with the fairest side upward upon sippets in your garnished dish: having all these things in readiness to put into your aforesaid broth; when it comes boyling off the fire, then pour it on your Legg of Mutton hot.

To boyl Partridges.

TAke three Partridges, put them in a Pipkin, with as much water as will cover them, also take three or four blades of Mace, one Nutmeg quartered, five or six whole Cloves, a piece of sweet Butter, two or three Manchet tosts tosted brown, soak them in a little Sack, or Muscadine, strain it through a Canvas strainer with some of the broth, and put them into the Pipkin with your Partridges; boyl them very softly; often turning them untill your broth be half consumed, then put in a little sweet Butter and salt. When your broth is boyled, garnish your dish with a sliced Lemon, and the yolk of a hard Egg minced small; then lay on small heaps between the slices of Lemon; and place your Partridge in your garnisht dish, on sippets; and your broth hot on them; lay upon the breasts of your Partridges, round slices of Lemon pared; mince small and

strow on the yolk of a hard Egg; prick over all their breasts five or six wing feathers, and serve them up; after this manner you may boyl young Turkeys, Feasants, or Pea∣chickens, Woodcocks, Quails, &c.

Capons in Pottage in the French fashion.

TAke two Capons, draw and truss them, parboyl them, and fill their bellies with Marrow, put them in a pipkin with a Knuckle of Veal, let them boyl together, when they are half boyled, with strong broth if you have it, then put in your Lamb-stones and Sweet breads; season it with Cloves, Mace, and a little salt, a faggot of sweet herbs and an Onion; let it boyl gently untill all is enough; take heed you boyl them not too much; in the interim, make ready the bottoms and tops of four rolles of French bread, put them a drying in a fair dish, wherein you put the Ca∣pons, set it on the fire, and lay over them, some strong broth; with a ladle full of gravy cover it, untill you dish them up; then dish up your Capons, with your Knuckle of Veal between them, garnish your Capons with Sweet-breads and carved Lemon; and your Veal with slices of Bacon fryed up with the yolks of Eggs, and pour on it strong broth and gravy, with a little drawn Butter, and serve it up.

To make a boyled meat, much like a Bisk.

TAke a Rack of Mutton, cut it in four peices, and boyl it in three quarts of fair water in a pipkin, with a faggot of sweet herbs bound up close; scum your broth, and put in some falt; about half an hour after, put in three Chickens, scalded and trust; with three Partridges boyled in water; the blood being well soaked out of them, putting to them three blades of large Mace; then have all manner of sweet herbs, finely picked, being minced; and before you dish up your boyled meat, put them to your broth, and let them have four or five walms; and take for the top of your boyled meat, a pound of interlarded Bacon cut in thin slices, put them in a pipkin, with the Marrow of six bones, twelve bottoms of young Artichokes, six Sweet-breads of Veal,

strong broth, Mace, Nutmeg, with Goosberries or Barber∣ries; Butter and Pistaches; these being all ready, garnish your dish with Artichoke, carved Lemon, Pistaches, Grapes and large Mace; your sippets being finely carved, with slices of French bread in the bottom of your dish, dish up your Mutton three pieces round about, and one peice in the middle, with your three Chickens between the three pieces of Mutton, and your Partridge in the middle, pour on the broth with the herbs; then put on your pipkin over all; it being Marrow, Artichokes, and the other ingredients with sliced Lemons, Barberries, and drawn Butter over all; your sippets round the dish, &c.

To boyl a Neck, Loyn, or Chine of Mutton, or a Neck, Legg, Fillet, Knuckle of Veal, Legg or Loyn of Lamb.

CUt any of these meats in so big peices, as that two or three of them may serve in a dish, and put them into a pot, with so much water as will cover them; if you have one neck of Mutton or Veal, you may take ten sprigs of winter-savory, and as much of Time, adding to them twelve great Onions, if they are small take the more: grate to them half a penny loaf, with half an ounce of Cloves and Mace, and one handful of Spinnage, a little Salt and Par∣slee (if in the Spring or Summer, otherwise Capers and Sampier) let it boyl moderately, untill it be half consumed: when you take it off, add a little Vinegar and drawn Butter; but you must note, not to let your Spinnage and Parslee to have above a quarter of an hours boyling, you may dish it in as many dishes as you please, and serve it hot to the table.

To boyl a Chine of Veal whole or in pieces.

BOyl it in strong broth, with a faggot or two of sweet herbs, a peice of Bacon: and when its above half boyled, put in Capers, a little large Mace, whole Pepper, some Salt and Oyster liquor, your Chines being well boyled, have some stewed Oysters by themselves, with some Mace & whole Onions, Vinegar, Butter and Pepper, &c. then have Cucumbers boyled by themselves in water and salt, or

pickled Cucumbers boyled in water, putting thereto beaten Butter and Cabbage, Lettice, being parboyled: then dish your Chines on sippets, broth them, and put on your stewed Oysters, Cucumbers, Lettice, and parboyled Grapes, or sliced Lemon, and run it over with beaten Butter.

To bake a Pigg to be eaten cold, called a Maremaid Pie.

TAke a Pigg, flay it and quarter it, bone it; take also a good Eele flayed, split, boned, and seasoned with Pep∣per, Salt, and Nutmeg: then lay a quarter of your Pigg in a round Pye, and part of the Eele on that quarter; then lay on another quarter on the other, and then more Eele, and thus keep the order untill your pye be full; then lay a few whole Cloves, slices of Bacon, and Butter, and close it up, bake it in a good fine Paste; being baked and cold, fill it up with good sweet Butter.

Another way.

SCald it and bone it, being first cleansed, dry the sides in a clean cloth, and season them with beaten Nutmeg, Pepper, Salt, and chopt Sage; then have two Neats tongues, dryed well, boyled and cold, slice them out all the length, as thick as half a crown, and lay a quarter of your Pigg in a square or round pye, and slices of the tongue on it: then another quarter of Pigg and more tongue, thus do for four times double, and lay over all slices of Bacon, a few Cloves, Butter, and a Bay-leaf or two, then bake it, and being baked, fill it up with good sweet Butter; make your Paste white of Butter and Floure.

To bake Steaks the French way.

SEason your Steaks with pepper, nutmeg, and salt lightly, and set them by; then take a piece of the leanest of a legg of Mutton, and mince it small with some Beef suet, and a few sweet herbs, as tops of tyme and penny-royal, grated bread, yolks of eggs, sweet cream, raisins of the sun, &c. work all together, and make it into little balls, and roles,

put them into a deep round pye on the Steaks, then put to them some butter, and sprinkle it with verjuice, close it up and bake it; when its enough, cut it up, and liquor it with the juice of two or three Oranges or Lemmons.

A Pudding stewed between two dishes.

TAke the yolks of three eggs, and the white of one, half a dozen spoonfuls of sweet cream, a nutmeg grated, a few cloves and mace, a quarter of a pound of beef suet minced small, a quarter of a pound of currans, temper it like a pudding, with grated bread, and a spoonful of rose∣water; then take a Caul of Veal, cut it in square pieces like Trenchers, lay three spoonfuls of your batter on one side, then roll it up in the Caul, pin on one side over another with two small pricks, and tye each end with a thred; you may put two, or three, or four of them in a dish; then take half a pint of strong Mutton broth, and half a dozen spoon∣fuls of vinegar, three or four blades of large mace, and an ounce of sugar, make this broth to boyl upon a chaffin∣dish of coals, and then put in your Pudding when it boyls, cover it with another dish, and let it stew a quarter of an hour longer, turn them for burning; then take up your pudding, and lay it on sippets, and pour the broth upon the top, garnish your dish with the core of a lemmon and bar∣berries; serve them hot, either at dinner or supper.

To make French Puffs with green herbs.

TAke spinnage, parslee, endive, a sprig or two of savory; mince them very fine, season them with nutmeg, ginger, and fugar, wet them with eggs accoding to the quantity of herbs more or less, then take the core of a Lemmon cut in round slices very thin; put to every slice of your Lemmon a slice of this stuff, then fry it with sweet Lard, a frying∣pan, as you fry eggs, and serve them with sippets or without; sprinkle them either with white wine or sack, or any other wine, saving Rennish wine, serve them either at dinner or supper.

To Baks all manner of Land-fowl; as Turkey, Bustard, Pea∣cock, Crane, &c. to be eaten cold.

TAke a Turkey and bone it, parboyl and lard it thick, with great lard, as big as your little finger, then sea∣son it with two ounces of beaten Pepper, two ounces of beaten Nutmeg, and three ounces of Salt; season the fowl, and lay it in a pye fit for it, put first Butter in the bottom, with some ten whole Cloves, then lay on the Turkey, and the rest of the seasoning on it; lay on good store of But∣ter, then close it up, and baste it, either with Saffron∣water, or three or four eggs, beaten together with their yolks, bake it, and being baked and cold, liquor it with Clarified Butter, &c.

To fry Sheeps-tongues, Deers-tongues, or Calves-tongues.

BReak three or four eggs, with Nutmeg, Cinamon, Sugar and Salt; peel your tongues, and slice them in thin slices, put them into your eggs; and when your frying∣pan is hot with Butter or sweet lard, cut the core of a Lem∣mon in small pieces like Dice, and put it into your Eggs and Tongues, but not before you are ready to put your meat in∣to the pan, for then it will make them curdle, then fry them in spoonfuls like eggs, on both sides; the least burn∣ing takes away all the good taste of the other things; fry them, and dish them on sippets, or upon thin Manchet-toasts, fryed with sweet Butter; let your sauce be Sack or White∣wine, sweet Butter and Sugar, heat it hot, and pour it on the top of your Tongues, scrape on Sugar, and send it hot to the Table.

To bake a Pigg to be eaten hot.

FLay a small fat Pigg, cut it in quarters, or in smaller pieces, season it with Pepper, Ginger, and Salt, lay it into a fit Coffin, strip and mince small a handful of Parslee, six sprigs of Winter-savoury, strow it on the meat in the pye, and strow upon that the yolks of three or four hard eggs minced, and lay upon them five or fix blades of Mace

a handful of clusters of Barberries, a handful of Currans well washed and picked, 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 two hours it will be baked; draw it forth, and put in half a pint of Vinegar and Su∣gar, being warmed upon the fire, pour it all over the meat, and put on the pie-lid again; scrape on Sugar, and serve it hot to the table.

To bake all manner of Sea fowl, as Swan, Whopper, to be eaten cold.

TAke a Swan, bone, parboyl, and lard it with great lard; season the lard with Nutmeg and Pepper only; then take two ounces of Pepper, three of Nutmeg, and four of Salt; season the fowl, and lay it in the pye with good store of Butter, then close it up in Rye-Paste, or Meal course bolted, and made up with boyling liquor, and make it up stiff; or you may bake them to eat hot, only giving them half the seasoning; you may bake them in earthen pans, or pots, for to be preserved cold, they will keep lon∣ger; In the same manner you may bake all sorts of wild-Geese, tame-Geese, bran-Geese, Muscovia-Ducks, Gulls, Shovellers, Herns, Curlews, &c. In baking of these fowl to be eaten hot, for the garnish, put in a big Onion, Goos∣berries or Grapes in the pie, and sometimes Capers or Oysters, and liquor it with Gravie, Claret, and Butter.

To Hash a Carp.

TAke a Carp, scale and scrape off the slime with your Knife, wipe it with a dry cloth, bone it and mince it with a fresh-water Eele, being fleaed and boned, season it with beaten Cloves, Mace, Salt, Pepper, and some sweet-herbs, as Time, Parslee, and some sweet Marjoram minced very small; stew it in a broad-mouthed Pipkin, with some Cla∣ret-wine, Goosberries, or Grapes, and some blanched Chef∣nuts: Being finely stewed, serve it on carved sippers about it, and run it over with beaten Butter, garnish the dish with stale grated Manchet searsed, and some fryed Oysters

in Butter, Cockles or Prawnes; sometimes for variety, use Pistaches, Pine-apple seeds, or some blanched Almonds, stewed amongst the Hash, or Sparragrass, or Artichokes boyled, and cut as big as Chestnuts, and garnish the dish with scraped Horse-Radish, and rub the bottom of the dish in which you serve the meat, with a Clove or two of Gar∣lick, sometimes mingle it with some stewed Oysters, or put to it some Oyster-liquor.

For the Stock for Jelly.

TAke two pair of Calves-feet finely cleansed, the fat and great bones taken out and parted in halves; being well soaked in fair water for twenty four hours and often shift∣ed; boyl them in a brass pot or pipkin close covered, in the quantity of a gallon of water, boyl them to three pints, then strain the broth through a clean strong Canvas, into an earthen pan or bason; when it is cold, take off the top, and pare off the dreggs off the bottom; put it in a clean well-glazed pipkin of two quarts, with a quart of white-wine, a quarter of a pinte of Cinamon-water, Nutmeg and Ginger-water, as much of each or these spices sliced; then have two pound of double refined sugar, beaten with eggs in a deep dish or bason. Your Jelly being new melt∣ed, put in the eggs with sugar; stir all the aforesaid ma∣terials together, and set it a ste•…•…ing on a soft Charcoal-fire, the space of half an hour or more; being well di∣gested, and clear run, take out the bone and fat, of any meat for Jellies; for it doth but stain the stock; and make it, that it will never be white and pure clear.

To make a Jelly as white as Snow, with Jordan Almonds.

TAke a pound of Almonds, steep them in cold water, till they will blanch, which will be in six hours; beat them with a quart of Rose-water, then have a decoction of half a pound of Izing-glass, boyled with a gallon of fair spring-water, or else half Wine; boyl it till half be wasted, then let it cool, strain it, and mingle it with your Almonds, and strain with them a pound of double refined sugar, the juice of two Lemmons, put Saffron to some of it, and

make some blew, red, yellow, green, or what colour else you please; and cast it into Lemmons or Orange-Rines, &c. serve of divers of these colours on a dish or plate.

To make some Kick-shaws in Paste, to fry or bake in what form you please.

MAke some short puff-paste, roll it thin, if you have any molds, you may work it upon them with the pulp of Pippins, seasoned with Cinamon, Ginger, Sugar, and Rose∣water; close them up and bake them, or fry them; Or you may fill them with Goos-berries, seasoned with Cinamon, Sugar, Ginger, and Nutmeg; roll them up in yolks of eggs, and it will keep your Marrow, being boyled, from melting away: Or you may fill them with Curds, boyled up with whites of eggs and Cream, and it will be a tender Curd; but you must season the Curd with parboyled Cur∣rans, three or four sliced Dates put into it, or six bits of Marrow, as big as half a Walnut, put in some small pieces of Almond-paste, Sugar, Rosewater, and Nutmeg. And this will serve for any of these Kick-shaws, either to bake, or for a Florentine in Puff-paste; any of these you may fry or bake, for dinner or Supper.

To make a Pottage.

TAke Beef Palats that are tenderly boyled, blanched and sliced; put to them a piece of good middle Bacon, and five or six sweet-breads of Veal; let these boyl together in a deep dish with strong Broth, put to them a handful of Champignions, a great Onion or two, about six Cloves, a little large Mace, and a faggot of sweet herbs; when it is almost boyled, add to it a pinte of Gravie, a grated Nutmeg, season it with Salt; make ready a dish with your tops and bottoms of French bread sliced: put Gravie there∣on, and set your dish on the coals; add Chesnuts to your Broth, you must have in a Pipkin by, with the Marrow of three bones stewed in strong Broth, with the bottoms of three on four Artichokes cut in pieces; when all is enough, dish up a round piece of your Bacon upon sippets, in the middle of your dish, and your sweet-breads and palats round

about, with your other Bacon in slices; then dish up your Marrow, Artichokes, and Chesnuts, all over that; so pour over your Broth; and scruise on two or three Lemmons.

To make a small Bisk of flesh roasted.

TAke half a dozen of Chicken peepers, and as many squob Pigeons, scalded, drawn, trust and set, lard the one half of them, or any other such like fowl, as Larks, Quails, &c. then take Lamb-stones blancht, also Cocks combs and stones, with Ox palats tenderly boyled, and cut three inches in length and breadth, lard them exceeding thick with small lard, also take slices of Bacon, and great Sage leaves; spit your fowl on a small spit, with one of your slices of Bacon and Sage between each fowl, as also a piece of palat; thus do untill all your fowl, Bacon, and palats are spitted; parboyl likewise some great Oysters, and lard them with a small larding prick; also lard your Sweet-breads and Lamb-stones; and spit them with slices of Bacon between each of them; then season your Oysters with grated bread, Nutmeg and Tyme, a little Salt; and when your Sweet-breads are almost roasted, broch your Oysters upon square rods, and tye them on the Sweet-breads, baste them with the yolks of Eggs beaten with a grated Nutmeg, and let them roast together; then take your Cocks combs and stones, (being tenderly boyled) and fry them being dipt in yolks of Eggs: also fry the bottoms of Artichokes, and marrow in Eggs; put all these in a deep dish with a pint of Gravy, on a heap of coals, (only the Artichokes and marrow by themselves with a little drawn Butter) add to them Oyster liquor, Claret wine, grated Nutmeg, with some Anchoves dissolved, a handful or two of Mushrooms, some Chestnuts, and Pistaches; when your Range is ready, baste up your birds, and dish them into the middle of your dish; then dish two rows of your palats (opposite one to another) from your Chickens towards the dish brim; so with your Sweet-breads in two parcels crossing them; also your Lamb-stones and Oysters, thwart∣ing in two parcels opposite likewise; these eight parcels will cover your dish from the fowl to the brim; let your Bacon be garnisht over the whole; then take your other

ingredients in the lear and garnish over your fowl, and the rest with your Artichokes, marrow, Pistaches, and Chest∣nuts over all; then add a little drawn Butter, and the juice of two or three Lemmons to your lear and pour it over all; garnish it with Lemmon and Bay-leaves fryed, and send it to the table hot: this dish is for your second course.

A Jelly for service of several colours.

TAke four pair of Calves feet, a knuckle of Veal, a good fleshy Capon; and prepare those things, as is said in the Chrystal Jelly; boyl them in three gallons of fair water, till six quarts be wasted; then strain it into an earthen pan, let it cool; and being cold pare the bottom, and take off the fat on the top also, then dissolve it again into broth, and divide it into four equal parts, put it into four several pipkins, as will contain five pints each pipkin; put in a little saffron into one of them; into another Churcenela beat with Album, into another Turnsole; and the other his own natural white; also to every pipkin a quart of white Wine, and the juice of two Lemmons; then also to the white Jelly, one race of Ginger pared and sliced, and three blades of large Mace; to the red Jelly, two Nutmegs, as much in quantity of Cinamon; also as much Ginger to the Turnsole; put also the same quantity, with a few whole Cloves; then to the amber or yellow colour, the same spices and quantity, then have eighteen whites of Eggs, and beat them with six pound of double refined Sugar, beaten small and stirred together, in a great Tray or Bason with a Rolling-pin, divide it into four parts into the four pipkins, and stir it to your Jelly, broth, spice, and wine: being well mixed together with a little Musk and Ambergrease: then have new baggs, wash them first in warm water, and then in cold, wring them dry, and being ready strung with pack-thread, and sticks, hang them on a spit by the fire, from any dust, and set new earthen pans under them, being well seasoned with boyling liquor: Then again set on your Jelly on a fine Charcoal fire, and let it stew softly the space of an hour, or almost, then make it boyl up a little and take it off: being somewhat cold, run it through the bag twice or thrice, or but once if it be

very clear: into the bags of colours put in a sprig of Rose∣mary, keep it for your use in those pans, dish it as you see good, or cast it into what mould you please: As for exam∣ple, these, Scollop shells, Cockle shells, Egg shells, half Lemon or Lemonpeel Wilks, or Winkle shells Muscle shells, or moulded out of a Butter squirt: or serve it on a great dish and plate, one quarter of white, another of red, another of yellow, the fourth of another colour, and about the sides of the dish Oranges in in quarters of Jelly in the middle a whole Lemmon full of Jelly finely carved, or cast out of a Wooden or Tin mould, or run it into little round glasses, four or five in a dish, on silver trencher plates, or glass trencher plates.

To bake Apricocks green.

TAke young green Apricocks, so tender that you may thrust a pin through the stone, scald and scrape the outside, oft putting them in water as you peel them till your Tart be ready, then dry and fill the Tart with them, and lay on good store of fine Sugar, close it, and bake it, scrape on Sugar, and serve it up: before you close it, cut your lid in branches, or works, that it may look somewhat open, and it will look the greener.

To make an Oatmeal Pudding.

STeep Oatmeal in warm Milk three or four hours, then strain some blood into it of fish or flesh, mix it with Cream, and add to it suet minced small, sweet herbs chopped fine, as Tyme, Parslee, Spinnage, Succory, Endive, Straw∣berry-leaves, Violer-leaves, Pepper, Cloves, Mace, fat Beef suet, and four Eggs, mingle all together, and so bake it.

To make an Oatmeal Pudding boyled.

TAke the biggest Oatmeal, mince what herbs you like best and mix with it, season it with Pepper and Salt; tye it strait in a bag; and when it is boyled, butter it and send it up.

Oatmeal Puddings, otherwise of fish or flesh blood.

TAke a quart of whole Oatmeal, steep it in warm Milk over night, and then drain the groats from it, boyl them in a quart or three pints of good Cream; then the Oatmeal being boyled and cold have Tyme, Penny-royal, Parslee, Spinnage, Savory, Endive, Marjoram, Sorrel, Succory, and Strawberry-leaves, of each a little quantity, chop them fine and put them to the Oatmeal, with some Fennel-seeds, Pepper, Cloves, Mace, and Salt, boyl it in a Napkin, or bake it in a Dish, Pie, or Guts; sometimes of the former Pudding you may leave out some of the herbs, and add these, Pennyroyal, Savory, Leeks, a good bigg Onion, Sage, Ginger, Nutmeg, Pepper, Salt, either for fish or flesh dayes, with Butter or Beef-suet, boyled, or baked in Dish, Napkin, or Pie.

To make white Puddings an excellent way.

AFter the Hoggs humbles are tender boyled, take some of the Lights with the Heart, and all the flesh about them, picking from them all the sinewy skins, then chop the meat as small as you can; and put to it a little of the Liver very finely searsed, some grated Nutmeg, four or five yolks of Eggs, a pint of very good Cream, two or three spoonfuls of Sack, Sugar, Cloves, Mace, Nutmeg, Cinamon, Carraway-seed, a little Rose-water, good store of Hoggs fat, and some Salt, roll it in rolls, two hours before you go to fill them in the Guts, and lay the Guts in steep in Rose∣water till you fill them.

To make an Italian Pudding.

TAke a fine Manchet and cut it in square pieces like Dice, then put to it half a pound of Beef-suet minced small, Raisins of the sun, Cloves, Mace, minced Dates, Sugar, Marrow, Rose-water, Eggs and Cream, mingle all these together; put them in a buttered dish, in less then an hour it will be baked; when its enough, scrape on Sugar and send it up.

To make Metheglin.

TAke all sorts of herbs, that are good and wholesome, as Balm, Mint, Rosemary, Fennel, Angelica, wild Tyme, Hyssop, Burnet, Agrimony, and such other field herbs; half a handful of each, boyl and strain them, and let the liquor stand untill the next day, being setled, take two gallons and half of Hony, let it boyl an hour, and in the boyling scum it very clean, set it a cooling as you do beer, and when it is cold, take very good Barm, and put it into the bottom of the Tub, by a little and little as to Beer, keep back the thick settling that lyeth in the bottom of the vessel it is cooled in: when it is all put together, cover it with a cloth, and let it work very near three dayes; then when you mean to put it up, skim of all the Barm clean, and put it up into a vessel; but you must not stop it very close in three or four dayes, but let it have some vent to work; when it is close stopped, you must look often to it; and have a pegg on the top to give it vent; when you hear it make a noise as it will do, or else it will break the vessel, sometimes make a bagg and put in good store of sliced Ginger, some Cloves, and Cinamon, boyled, or not.

How to make Ipocras.

TAke of Grains half a dram, take of Cinamon four ounces, of Ginger two ounces, of Nutmeg half an ounce, of Cloves, Mace, of each a quarter of an ounce; bruise all these well in a Morter, and infuse them in a gallon of white Wine, four or five dayes, the vessel being close stopt, then put to it a pound and half of Sugar, when the Sugar is dissolved, put to it half a pint of Rose-water, and as much Milk, let it stand a night, and then let it run through an Ipocras bag; then may you put it in a fine new Runlet if you purpose to keep it; or if you spend it presently, you may put it into certain pots for the present.

To Jelly Lobsters, Crawfish, or Prawnes.

TAke a Tench and split him from the head to the tail, taking out the gills, and wash him in four or five waters very clean from the blood; set as much water on, as will conveniently cover him, in a broad pan, pressing him down with a dish or plate: let your liquor be seasoned with Salt, Wine-Vinegar, Cloves, Mace, Ginger, quartered Nutmeg, five or six Bay-leaves, a faggot of sweet herbs bound up together (observe to let your liquor boyl with the fore∣mentioned ingredients, before you put in your Tench) it being boyled take it up, and wash off all the loose scales; then strain the liquor through your Jelly bag; and put to it a piece of Izing-glass, being first washt and steept for that purpose; boyl it very cleanly and run it through a Jelly bag again; then having your shell fish, lay them in a clean dish, the Lobsters being cut in slices, and the Crawfish, Prawnes and Shrimps whole, run this Jelly over them; you may make this Jelly of divers colours to garnish your dish.

To Stew Crabs.

YOur Crabs being boyled, take the meat out of the bodies or ba•…•…els, and save the great claws and the small leggs whole to garnish your dish; strain the meat with some Claret wine, grated Bread, wine-Vinegar, Nutmeg, Salt, and a piece of Butter; stew them together a quarter of an hour, on a soft fire in a Pipkin; and being stewed almost dry, put in some drawn Butter, the yolk of an Egg, a grated Nutmeg; with juice of Oranges beat up thick; then dish the legs round about them; put the meat into the shells and serve them.

To force Crabs.

TAke so many Crabs as you please, take the meat out of the claws, and mix it with the meat of the body, the skin and strings thereof pick out; then take some Pine-apples, Pistaches, and Artichokes bottoms minced with the body of an Eele half boyled but not very small, with the meat of the

claws before you mix it, as also a handful of Oysters; put to it a little grated Manchet, Nutmeg, Cinamon, Ginger, and Salt, with a Lemmon cut in dice, with the yolks of two or three raw Eggs, and a quarter of a pound of Butter in small bits; make up this into a reasonable stiff force meat, and force your shells, make the rest into small balls; and put them into a deep tin dish, and bake them gently in an Oven; let your meat in your shells be a very tender meat; when they come out of the Oven, add to them some drawn Butter, and the juice of Oranges and Lemmons, dish them with your forced balls round about them, stick them full of picked sprigs of Paste about four inches long, and stick upon your sprigs fryed Oysters, so send them for second course.

To make water Leach.

TAke a pound of sweet Almonds, blanch them in blood-warm water, and throw them into cold water; beat them in a Morter with rose-water, and when they are beaten to an Almond Paste; put a pint of Rose-water more to them, and a pottle of fair spring water; and about a quart or more of Renish wine; set these together in a skillet on a heap of Charcoals; then add to it about half a pound of Isinglass; being before pulled to pieces and steeped in fair water for the space of two hours; put to it some whole Cinamon, large Mace, let it boyl about an hour keeping it stirring, then strain it into a bason through a piece of Tiffanie; season it with Sugar, Rose-water; and a little oyl of Cinamon, Nutmeg, Cloves and Mace, with a grain of Musk tyed up, then set it on the fire again; you may take out some in a saucer to try its strength; if it be too strong, you must add Renish wine, if too weak, boyl it longer with Isinglass; you may add also some juice of Lemmons; strain it again when it is boyled enough, run it into what colours you please.

To make a boyled Pudding.

TAke two grated penny loaves, and as much floure dried in an oven, season it with Cinamon, Cloves, Mace, Nutmeg and Salt; put to it four Eggs, casting away two of the whites; temper it with sweet cream; put to it a handful or two of Raisins, as many Currans, with about half a pound of Beef suet minced very small; let it not be so thin, that the Raisins and Currans fall to the bottom; so wash over a double cloth with Butter, and put it into a bason or skillet; gather it together and tye it close, only give it a little liberty to rise, let your water boyl before you put it in.

Another way.

TAke a pint and half of Cream; and boyl it up with some beaten Cinamon and Nutmeg; and when it is cold, beat to it six Eggs casting away the whites of three, season it with sugar, rose-water and salt; then cut two penny loaves in sippets, and butter over a cloth as before, and put it in a bason, spread the sippets all over the bottom of your bason, as also the sides, that the cloth may not be perceived: then strow on a handful of minced Marrow and Dates not very small; then pour a ladleful of Cream or two all over: and lay it over with sippets again, then strow a handful of Marrow and Dates as before, so do untill all your Cream and Eggs is in: then lay it all over with sippets on the top, and wash them well over with Butter: so gather up your cloth and bind it, when your pot boyls put him in.

A baked Pudding after the Italian fashion, corrected.

TAke a penny white loaf or two, and cut it in the manner of dice: put to it half a pound of Beef suet minced small, half a pound of Raisins of the sun stoned, a little sugar, six sliced Dates, a grain of Musk, the Marrow of two bones, season it with Cloves, Mace, Nutmeg, salt and Rose-water, then beat three Eggs with about half a pint of Cream, and put it to your bread and other ingredients, and

stir it together softly that you break not the bread, nor Marrow: then slice some thin pieces of Apple into the bottom of your dish, that you bake it in, and put your Pudding thereon: bake it in an oven not so hot as for Manchet: when its enough, stick it with Cittern and strow it with Sugar.

To blanch Manchet in a frying-Pan.

TAke twelve Eggs, casting by the whites of six, beat them in three quarters of a pint of Cream: put to it almost a penny Manchet grated, a little Sugar, Cloves, Mace, Nutmeg, and a little Rose-water, beat all these together, and fry it in sweet Butter, as you fry a Tansie; when it is fryed, wash it over with a little Sack and the juice of a Lemmon, then turn it out on a Plate, dish it, scrape on Sugar and send it up.

Another way.

GRate four Manchets and put them in a dish with six Eggs, two quarts of Cream, Cloves, Mace, Rose-water, Salt, Sugar, with a handful or two of Currans, and a pound of Beef suet minced with a handful of Dates sliced, all manner of good sweet herbs minced and stamped with a handfull of spinage, strain out the juice of them, add thereunto Cinamon and Nutmeg, beat all these together, put Butter in your dish with sippets thereon, so put your Pudding therein and bake it.

To boyl Pigeons the French Fashion.

TAke your Pigeons, set, and lard them, put them into a Pipkin with so much strong broth as will cover them, when they are scummed, put to them a faggot of sweet herbs, some large Mace, a handful of Capers, and Raisins of the sun shred small, six quartered Dates, a piece of Butter, with the yolks of three hard Eggs minced with a handful of Grapes or Barberries, then beat two yolks of raw Eggs, with Verjuice and some of your broth, a ladle of drawn Butter and a grated Nutmeg: so dish it on sippets, and lay it round with slices of Bacon.

To boyl Mullet, or Pike with Oysters.

TAke a fair Mullet or Pike, truss it round and set on a pan of water, strow into it a handful of Salt, and a handful of sweet herbs, make your water boyl, tye your Mullet or Pike in a fair cloth, and put him in your boyling liquor, with a pint of white wine Vinegar, let your fish boyl leasurely untill it swim, take the rivet and a pint of Oysters, with their liquor and a little White wine, three or four blades of Mace, and a little gross Pepper; boyl all these by themselves, when they are enough, strain the yolks of three or four Eggs with half a pint of Sack; add to it a ladleful of drawn Butter, then dish up your fish on sippets, pour on your broth and Oysters all over, you may add roasted Chesnuts and Pistaches so garnish it over with fryed Oysters; stick it with Toasts and Bay-leaves; and strow all over your dish hard Eggs minced.

To boyl Carps an honourable way.

TAke two live Carps, or as many as you intend to boyl, knock them on the head, open them in the bellies and draw them clean; take heed you break not the gall, wash out the blood with a little Claret wine and save it; salt them well on the bellies; and save the scales, as whole as you can on them; set on your pan with fair water, and about a quart of Vinegar, a faggot or two of sweet herbs;

half a dozen cloves of Garlick, sliced Ginger, large Mace, and quartered Nutmegs, and a handful and half of Salt, with a Lemmon or two cut in slices; when your pan boyls, put in your Carps upon your false bottom, and whilst they boyl, make your sawce after this manner: take the body of a Crab or two, and put it into a deep dish, put to it the blood of your Carp and Claret wine (before named) with two or three Anchoves, a little Tyme and Fennel minced exceeding small, some Oyster-liquor, Vinegar and Salt, and half a dozen Oysters minced; let this stew up all together, and be ready with your Carp; if it be thick, you may add Claret wine, or gravie if none be offended, when it is enough, grate a Nutmeg into it, and beat it up with the yolk of an Egg, and a little drawn Butter, and put it into half a dozen large Sawcers; it ought to be but little thinner then Mustard; then take, up your Carps being quick boyled, and dish them on a large Dish and Plate, garnish the brims thereof and underneath with Fennel, Flowers, or Orange peel minced, garnish your Carps with Oysters fryed up in Eggs, and put your Sawcers on your dish round your Carps, and serve it up.

Another way to boyl a dish of great Flownders.

WHen your Flownders are drawn, scorch them on the black side very thick, and put them into a great Dish, pour on Vinegar, and strow them over with a handful of Salt, and when your pan boyls seasoned as before, lay in your Flownders on your false bottom with their white sides downwards; they will be boyled with about a dozen walms; take them up, dish them in a large dish on sippets, with the black side upwards, and pour on drawn Butter all over them, grating on a Nutmeg, and scruise in a Lemmon or two, so garnish it with Lemmon and send it up.

To make a Hash of Partridges or Capons.

TAke twelve Partridges and rost them, and being cold mince them very fine, the brawns and wings, and leave the leggs and rumps whole, (to be carbonadoed) then put some strong Mutton broth to them or good Mutton gravie,

grated Nutmeg, a great Onion or two, some Pistaches, Chesnuts and Salt, then stew them in a large earthen Pip∣kin, or Sawce-pan, stew the rumps and leggs by them∣selves in strong broth in another Pipkin, then have a fine clean dish, then take some light French bread chipt, and cover the bottom of your dish, and when you go to dish your Hash, steep the bread with some Mutton broth, or good Mutton gravie; then pour the Hash on the steeped bread, lay the leggs and the rumps on the Hash, with some fryed Oysters, Pistaches, Chesnuts, sliced Lemmon, and Lemmon-peel, yolks of Eggs strained with the juice of Orange, and beaten Butter beat together, and run over all; garnish your dish with carved Oranges, Lemmons, fryed Oysters, Ches∣nuts and Pistaches; thus you may Hash any kind of fowl, whether water or land.

A rare Friggasy.

TAke six Pigeons, and as many Chicken-peepers, being clean drawed, scald and truss them, head and all on, then set them, and have some Lambstones and sweet breads blanched, parboyled, and sliced, fry most of the sweet-breads floured, have also some Sparragrass ready; cut off the tops an inch long; the yolks of two hard eggs, Pista∣ches, the Marrow of six Marrow-bones, half the Marrow fryed green, and white batter, let it be kept warm till it be almost dinner time, then have a clean frying-pan, and fry the fowl with sweet Butter; being finely fryed, put out the Butter, and put to them some roast Mutton-Gravie, some large fryed Oysters, and some Salt; then put in the hard yolks of eggs, and the rest of the sweet-breads that are not fryed, the Pistaches, Sparragrass, and half the Marrow, then stew them well in the frying-pan, with some grated Nutmeg, Pepper, (a Clove or two of Garlick if you please) a little White-wine, and let them be well stewed; then have ten yolks of eggs dissolved in a dish, with Grape-Verjuice, or Wine-Vinegar, and a little beaten Mace, and put it to the Friggasy; then have some slices of light bread in a fair large dish set on coals, with some good Mutton-Gravie, then give the Friggasy two or three walms on the fire, and pour it upon the sops in your dish; garnish it with fry∣ed

sweet-breads, fryed Oysters, fryed Marrow, fryed Pista∣ches, sliced Almonds, and the juice of two or three Lemmons.

To make a Bisk of Carps and other several fish.

MAke the Carbolion for the Bisk, of some Jacks or small Carps, boyled in half White-wine and fair spring-water, some Cloves, Salt, and Mace, boyl it down to a Jelly, strain it, and keep it warm for to scald the Bisk; then take four Carps, four Tenches, four Perches, two Pikes, two Eeles flayed and drawn, the Carps being scalded, drawn and cut in quarters, the Tenches scalded and left whole, also the Perches and the Pikes all finely scalded, cleansed and cut in twelve pieces, three of each side, then put them into a large stew-pan, with three quarts of Claret-wine, an ounce of large Mace, a quarter of an ounce of Cloves, half an ounce of Pepper, a quarter of an ounce of Ginger pared and sliced, sweet herbs chopped small, as stripped Time, Savoury, sweet Marjoram, Parslee, Rosemary, three or four Bay-leaves, Salt Chesnuts, Pistaches, five or six great Onions; and stew all together on a quick fire: Then stew a pottle of Oysters, the greatest you can get, parboyl them in their own liquor, cleanse them from the dregs, and wash them in warm water from the grounds and shells: put them into a Pipkin with three or four great Onions pilled: then take large Mace, & a little of their own liquor, or a little Wine-Vinegar or White wine: next take twelve Flownders, being drawn and cleansed from the guts, fry them in clarrified Butter, with an hundred of large Smelts; being fryed, stew them in a stew-pan, with some Claret wine, grated Nutmeg, sliced Orange, Butter and salt: then have an hundred of Prawnes boyled, picked and buttered, or fryed: next bottoms of Artichokes, boyled, blanched, and put in beaten Butter, grated Nutmeg, salt, White-wine, Skirrets and Sparragrass, in the aforesaid sauce; then mince a Pike and an Eele, cleanse them, and season them with Cloves, Mace, Pepper, salt, some sweet herbs minced, some Pistaches, Barberries, Grapes, or Goos-berries, some grated Manchet and yolks of raw eggs: mingle all the aforesaid things together, and make it into balls, or force some Cabbage-Lettice, and

bake the balls in an Oven: being baked, stick them with Pine-apple seeds, and Pistaches, as also the Lettice: then all the aforesaid things being made ready, have a clean large dish, with large sops of French bread, lay the Carps on them, and between them, some Tench, Perch, Pike and Eele, and the stewed Oysters all over the other Fish: then the fryed Smelts and Flownders over the Oysters; then the balls, and Lettice, stuck with Pistaches, the Artichokes, Skirrets, Sparragrass, buttered Prawnes, yolks of hard eggs, large Mace, fryed Smelts, Grapes, sliced Lemmon, Oranges, red Beets or Pomgranats: broth it with the lear that was made for it, and run it over with beaten Butter.

To dress eggs in the Spanish fashion.

TAke twenty eggs fresh and new, and strain them with a quarter of a pinte of Sack, Claret, or White-wine, a quartern of Sugar, some grated Nutmeg, and Salt, beat them together with the juice of an Orange, and put to them a little Musk, or none; set them over the fire, and stir them continually, till they be a little thick, but not too much; serve them, with scraping Sugar, being put in a clean warm dish, on fine toasts of Manchet, soaked in juice of Orange, or Sugar, or in Claret, sugar, or White-wine, and shake the eggs with Orange Comfits, or Muskadines, Red and White.

To dress eggs in the Portugal fashion.

STrain the yolks of twenty eggs, and beat them very well in a dish, put to them some Musk and Rose-water, made of fine sugar, boyled thick in a clean skillet, put in the eggs and stew them on a soft fire; being finely stewed, dish them on a French plate, in a clean dish, scrape on sugar, and trim the dish with your finger. Other wayes, take twenty yolks of eggs, or as many whites, put them severally into two dishes; take out the Cocks-treads, and beat them se∣verally for the space of an hour, then have a sirrup made in two several skillets, with half a pound a piece of double refined sugar, and a little Musk, and Amber-grease, bound up close in a fine rag; set them a stewing on a soft

fire till they are enough on both sides; then dish them on a plate, and shake them with preserved Pistaches, Muska∣dines, white and red; and green Citron sliced; put into the whites the juice of Spinnage to make them green.

To dress eggs called in French A la Hugenotte or the Protestant way.

BReak twenty eggs, beat them together, and put to them the pure Gravie of a leg of Mutton, or the Gravie of roast Beef, stir and beat them well together, over a Chaffin∣dish of coals, with a little salt: add to them also juice of Orange and Lemmon, or grape Verjuice, then put in some Mushrooms well boyled and seasoned; Observe, as soon as your eggs be well mixed with the Gravie and other Ingre∣dients, then take them off the fire, keeping them covered awhile, then serve them with grated Nutmeg over them.

To dress eggs in fashion of a Tansey.

TAke twenty yolks of eggs, and strain them on flesh-dayes, with about half a pinte of Gravie; on fish-dayes with Cream and Milk; and salt and four Makeroons small grated, as much Bisket, some Rose water, a little Sack or Claret, and a quarter of a pound of sugar, put these things to them, with a piece of Butter as big as a Walnut, and set them on a Chaffin-dish, with some preser∣ved Citron, or Lemmon grated, or cut in small pieces, or little bits, and some pounded Pistaches, being well buttered, dish it on a plate, and brown it with a hot fire-shovell; strow on fine Sugar, and stick it with preserved Lemmon-pill in thin slices.

To dress Poach Eggs.

TAke a dozen of new laid eggs, and the meat of four or five Partridges or any roast Poultry, mince it as small as you can, and season it with a few beaten Cloves, Mace, and Nutmeg; put them into a dish, with a ladleful or two of pure Mutton Gravie, and two or three Anchovies dissol∣ved; then set it a stewing on a Chaffin-dish of coals, being half stewed, as it boyls, put in the eggs one by one, and as you break them, put by most of the whites, and with one end of your egg-shell, put in the yolks round in order, amongst the meat; let them stew till the eggs be enough, then put in a little grated Nutmeg, and the juice of two Oranges, put not in the seeds, wipe your dish, garnish it with four or five whole Onions, boyled and broyled.

To butter Eggs upon Toasts.

TAke twenty 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 against the fire, with a pound of fine sweet Butter, being finely buttered, lay the toasts in a fair clean dish, put the eggs on the toasts, and garnish your dish with Pepper and Salt, other waies half boyl them in the shells, then butter them, and serve them on toasts, or toasts about them: To these eggs, some∣times use Musk and Ambergrease, and no Pepper.

An excellent way to Butter eggs.

TAke twenty yolks of new laid or fresh eggs; put them into a dish with as many spoonfuls of Jelly, or Mutton Gravie without fat, put to it a quarter of a pound of Sugar, two ounces of preserved Lemmon-pill, either grated or cut in thin slices, or very little bits, with some salt, and four spoonfuls of Rosewater, stir them together on the coals, and being buttered, dish them; put some Musk on them, with some fine Sugar; you may eat these eggs cold, as well as hot, with a little Cinamon water, or without. Other wayes, dress them with Claret wine, Sack, or juice

of Oranges, Nutmeg, fine Sugar, and a little Salt; beat them well together in a fine clean dish, with carved sippets and candid Pistaches stuck in them.

To make Cheese-cakes.

FOr your Coffins, take half a pound of floure, a quarter of a pound of fine Sugar beaten in a morter, two spoon∣fulls of Rose-water, three or four yolks of eggs; make this into a paste, with cold butter, and two or three spoon∣fulls of milk; roll it into sheets as broad as Trencher-plates, and cut them round with a Jagging-iron; then take three pints of tender Cheese curds, made of new milk, pressed exceeding dry from the whey; put to them about twelve yolks of eggs, and three whites, one pint of thick Cream, a pound of fine Sugar, some Nutmeg and Cina∣mon beaten exceeding small, other wayes oyl of the same; three spoonfulls of Rose water, and as much or more of Sack; bear all these together, by adding a pound of sweet Butter melted, and so much grated Naples bisket or Mac∣caroons, as will bring it into such a body, that when you lay it with your spoon on your sheets of paste, it will not so run abroad, as to beat down the sides; fill your sheets with three or four spoonfuls of each, or at your pleasure; raise them and close them at the corners, and give them a quarter of an hours baking in a gentle Oven, you may infuse Musk or Ambergrease in them if you please; if this be too thin, so that it will run abroad, set it on a heap of Charcoals, and harden it, but alwayes keep it stirring, for it must be cold before you use it.

To make Dowsets.

TAke two quarts of sweet Cream, and infuse a Nutmeg or two cut in pieces, two or three sticks of Cinamon, and blades of large Mace, set it for some time upon the coals, but boyl not your Cream at all; then take fourteen eggs, casting by ten whites, and beat them to your Cream blood-warm, then run it through a strainer, and beat to it about half a pound and upwards of white Sugar, four spoonfuls of Rose water, if you please a little oyl of

Cinamon and Nutmeg; you may colour some of your stuff with Cowslips, Spinnage, Violets, or Gilliflowers, and so have your varieties at your feast; your Coffins are usually after the manner of high cups, about four or five inches high; some bake them in little cups of Chainie, about eight, ten, or twelve in a dish is enough; you may stick your white ones with a sliced Citron, and your coloured with sliced Almonds, and so serve them up.

How to make a congealed meat, to be eaten cold.

TAke a Calves head and parboyl it, then cut off all the meat from the bones and mince it small, season it with minced Sage, Time and other sweet herbs, and some Onion with them, as also beaten Pepper, Cloves, Mace, Nutmeg, Anchovies, minced, and a reasonable quantity of Salt, then take a narrow pot or pitcher something high and small and put in two handfuls of the meat into the bottom of the pot, then strow in a little Bacon thereon cut in dice, then put in two handfuls more, as also mince Bacon there∣on, till all the minced Calves-head is in the pot; cram it in hard, and stop the pot with a cork and a cloth, and let it boyl in a pot up to the neck, for the space of six or seven hours, then take it off, let it stand till it is cold, and then break the pot, and the congealed colour will be fitting to be sent to the Table whole, or to be sliced forth for second course; thus may you do Calves-feet, or Cow-heels, season it high with minced herbs, Salt, spice and Bacon.

How to congeal a Turkey or Capon.

PArboyl either, and take the flesh from the bones and mince it, the blackest flesh by it self, and the whitest by it self; then take a great Onion, a little horse-Raddish, and a little Time minced small, season it with this, as also Mace, Nutmeg, and Salt, with a handful of fat Bacon cut smaller then Pease, and a handful of Westphalia Bacon minced small, mingle all these together with your flesh, only the white by it self, and the black in another parcell, then put a handful or more into a Pitcher or narrow Pot, as aforesaid, then put a handful of the black flesh on it, and then the

white again, so do till all be rammed into the Pot, then having a quart of White-wine and nine Anchovies, with two ounces of Izinglass, boyled to the consuming of half a pinte thereof, strain it into the Pot to your aforesaid in∣gredients, and stop it close with a cork and a cloth, and boyl it in a pot of water, your Pitcher standing up to the neck, for the space of six hours, when it is cold, break your pot, and it will be in a coller; you may slice it, or serve it whole in a coller; if you have three little pots, you may divide it in three, and so serve it in three little collers at a Feast; these kind of meats ought to be seasoned high.

How to make small Pindents to fry for first course.

TAke one pinte of floure, and as much grated bread, eight eggs, cast away the whites of five thereof, beat it to a thick batter, with Cream, Rose-water and Sack, season it with beaten Cinamon, Ginger, Nutmeg and Mace, put to it a handful of parboyled Currans, and a handful of minced Marrow, if not Beef-suet, add Salt, then let your pan be hot with clarified Butter or sweet suet, then drop it in by spoonfuls, and when they are fryed on both sides, dish them up on a dish and plate, and scrape on Sugar; you may add a handful of Sugar to the batter.

How to make rich Pancakes.

TAke a pinte of Cream, and half a pinte of Sack, and the yolks of eighteen eggs, and half a pound of Sugar, season it with beaten Cinamon, Nutmeg, Mace, beat all these together for a good space, then put in as much floure as will make it so thick as it may run thin over the pan; let your pan be hot, and fry them with clarified Butter; this sort of Pancakes will not be crisp, yet it is counted a rare way amongst the Gentry.

Another way to make them crisp.

TAke the said ingredients, only put no Sugar into your batter, and put in but fourteen eggs, cast away the whites of nine; let it be as thin as it can run, fry them crisp, and strow Sugar on them when you send them up.

How to fry a leg, breast or neck of Lamb.

BOne your Lamb and parboyl it, then slice it in thin pieces, and take about six yolks of eggs, put to them Time, sweet Marjoram, and Parsley minced small, and a grated Nutmeg, and a little Mace beaten, add Salt, and beat it all together with your yolks; let your pan be hot with clarified Butter, and dip your slices of Lamb into your eggs and herbs, and fry it softly, when it is fryed enough on both sides, put in a little White-wine, Gravie, and strong Broth, beaten with the yolks of two eggs, a sliced Nutmeg, the juice of a Lemmon, and some drawn Butter, shake it till it boyls in your frying-pan, and pour it into your dish upon sippets; if you love it sweet and sharp, add to your Lear White-wine, Sugar and Vinegar, instead of strong Broth.

How to make a green Friggasy of Chickens.

TAke four Chickens and boyl them almost enough, then cut them in pieces, then take a good handful of Par∣sley scalded green, and mince it small, and put it into the yolks of eight eggs, put to it some minced Time and grated Nutmeg, your pan being hot with clarified Butter, dip in your pieces of Chickens into the green batter, and put them into the frying-pan▪ and when they are fryed gently on both sides, put to them a Lear of White-wine, beaten with three yolks of eggs, and Parsley boyled green, minced small, with a Lemmon cut dice wayes, and a little Sugar and Vinegar, and keep them shaking in the pan till they boyl; then put them into a dish, and serve them up upon sippets; you may add Goos-berries or Grapes to them in the Summer season, and in the Winter Skirrets or Potatoes over them.

A fryed meat in haste for the second course.

TAke a pinte of Curds made tender of morning Milk, pressed clean from the Whey, put to them one handful of floure, six eggs, casting away three whites, a little Rose∣water, Sack, Cinamon, Nutmeg, Sugar, Salt, and two Pippins minced small, beat this all together into a thick batter, so that it may not run abroad, if you want wherewith to temper it, add Cream, when they are fryed, scrape on Sugar and send them up; if this curd be made with Sack, as it may as well as with Rennet, you may make a Pudding with the Whey thereof thus.

How to make a Pudding with Whey.

PUt into a quart of Whey one pound of Butter, one penny roll cut very thin in slices, a stick or two of Ci∣namon, some large Mace, and let it boyl all together half a quarter of an hour, then cool it, and beat to it six eggs, cast away three whites, you may add Almonds beaten, Dates cut in quarters, Marrow, Sugar, Rose-water and salt butter; your dish having a garnish about the brims, it will take a quarter of an hours baking; when you make Sack and Pottage, as is taught in my first Book, you may make use of the Whey thereof, if you make not a Cawdle with it, as you may do if you please.

How to make Apple-pyes to fry.

TAke about a dozen Pippins, pare them, cut them, and almost 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 pill, a little Dill∣seed beaten, Rose-water; when this is cold and stiff, make it into a little pastie with rich paste.

How to make a boyled meat, a forced meat, a dish of Collops, and a roast meat, and a baked meat, of a leg of Veal, with some other small ingredients.

FIrst, for your boyled meat, take a small knuckle of the said leg, and about a pound of good middling Bacon, take off the rine and the inside, and cover both in a little pot with strong Broth, when it boyls and is scummed, put to it two whole Onions, and a good faggot of sweet herbs, a little whole Pepper and large Mace, when it is almost boyled, take an handful of Spinnage, as much Lettice and Parsley, and hack it three or four times over with a knife, and put it into your Broth and Meat, add some minced Time and sweet Marjoram, let them have a quarter of an hours boyling, when it is enough and seasoned with Salt, beat to it the yolks of three eggs, and dish the Knuckle of Veal on sippets, and cut the Bacon round about, and over it then pour on your broth and herbs on the meat, garnish your dish with Lemmon and serve it up; in the Winter time you may make Barley broth of the said Knuckle, and leave out the Bacon.

Then split your Fillet of Veal down by the bone, and of the sinewy part make two or three large Collops, as broad and as long as half a sheet of white paper, by beating of them thin with a Cleaver; then cut two dishes of Collops very thin, and hack them more thin with the back of a knife; take half these Collops, and fry them brown in clarified butter, then put them into a Pipkin with strong broth, Claret-wine, Gravie, two Anchovies, a handful of Oysters, two Onions, a faggot of sweet herbs or Time minced, stew them up together, when they are enough, add a grated Nutmeg and drawn Butter, and dish them up on sippets.

For the roast Olives, take the other half, the thin Col∣lops being spread abroad, season them with Cloves, Mace, Nutmeg and Salt, then take a good handful of sweet herbs, Parsley and Spinnage, mingled together with a piece of Beef-suet, the yolks of hard eggs, put to it a handful of Currans, and season it with Cloves, Mace, Nutmeg beaten, Salt and a little Sugar, so put the yolks of four new eggs,

and lay part thereof upon all the Collops, and roll them up close, so spit them cross wayes on a small spit, and let them roast with a dish under them, having therein the rest of the herbs, if any left, put a little Claret-wine and Vinegar into the said dish, when your Olives are roast∣ed, draw them into the said dish, and set them on a tapitt of coals, and let them boyl, then put to them a ladleful of drawn butter, let your sauce be sharp sweet, by adding a little Sugar, dish them up, and pour the sauce over them, and garnish them with Lemmon.

Then take the rest of the meat undisposed of, and the pieces that you could not well cut in Collops, and parboyl it, and mince it with more Beef-suet then it self contains to, also three Pippins, some Dates, a little Orangado, sea∣son it with Cloves, Mace, Nutmeg, Cinamon, then take the one half of this minced meat, and add Sugar, Rose-water, and a handful of Currans thereto, of this meat make one dozen of small Petetes, about the bigness of a Goose egg, close them and bake them, and when they are baked, put to them Verjuice, sugar, beaten up hot with the yolk of an egg, so scrape on sugar, and serve them to the Table.

For your forced meat, take the rest of your minced meat, and mingle it with a good handful of sweet herbs, Spinnage and Sives, a little Bacon minced, then put a little sugar and Vinegar, the yolks of half a dozen hard eggs, and as many raw eggs, so make it up into a body very tender, with grated bread, and lay it all over your three large Collops, and roll them up close, bake them in an Oven, and when they are baked, slice them out into a dish, add Butter, Vinegar and Gravie to the liquor that they were baked in for their Lear; so have you five dishes, boyled, fryed, roasted, baked and forced.

A Fridayes dish made with Barley.

TAke a quarter of a pound of perled Barley, and boyl it untill it begins to break, then put it into a Cullendor, and set on your skillet with other liquor, and when it boyls, put in the Barley again, and let it boyl till it be very soft, then strain the water from it, then take a quarter of a pound of blanched Almonds and beat them in a Motter, when they are almost beaten, beat your Barley with them, then put to it some of the said liquor, a little Sack, Rose-water, season it with Sugar, Nutmeg, Cinamon, and boyl them well together on a Chaffing-dish of coals, when you send it up, add a ladleful of drawn Butter, scrape on Sugar.

For Friday, to make a dish of fryed toasts.

TAke a stale two penny loaf or two, and cut them in round slices throughout the loaf, soak them in Sack and strong Ale on the one side, then dry them on a pye∣plate on that side, do so to the other side, then take the yolks of a dozen eggs beaten, seasoned with Nutmeg and Cinamon, dip your toasts therein, your pan being hot with clarified Butter, put them in and fry them brown on both sides, and dish them up, and pour on them Butter, Rose∣water, and Sack drawn together, so scrape on Sugar.

Another Friday or Lent dish.

TAke a pinte of floure, put to it three yolks of eggs, a little Butter, a little Sugar, Cinamon beaten, and Nut∣meg grated, and make it into a stiff paste with Cream and Rose-water, then roll them out into very thin ropes, and gage them round your pan, being hot with clarified Butter: fry them quick away, but burn them not; take them up and let them dry, then dip them in the yolks of eggs, being seasoned with Cinamon and Nutmeg, and fry them of a good yellow colour, and dish them, scrape on Sugar.

A second course dish in the beginning of the Spring.

TAke of Primrose-leaves two handfuls, and boyl them, and scruise the water from them, and mince them small, three Pippins, season it with Cinamon, put to it half a handful of dry floure, and the yolks of eight eggs, only two whites of the same, mingle this together, adding a little Sugar, Cream, and Rose-water, your stuff must be thick that it run not abroad, your pan being hot with clarified Butter, drop them in by less then spoonfuls, and fry them on both sides as crisp as you can, dish them, and scrape on Sugar.

To make a made dish.

TAke a quarter of a pound of Almonds, and beat them small, and put in Rose-water in their beating, that they may not oyl, strain them into Cream, then take Artichoke bottoms and Marrow, your Cream being boyled with Dates, Sugar, whole Cinamon, large Mace, and Nutmeg, cool your Cream, and beat in the yolks of four eggs, then pour in your Cream into a dish, garnished with Paste on the brims, put on your Artichokes and Marrow, and bake it for a quarter of an hour, you must take out the whole spice.

An excellent way how to broyl Eeles.

TAke the great Eeles, such as you spitchcock, or others, and flea them, and cut them into lengths, about four inches, and scorch your pieces very thick with your knife, then baste them over with Butter in the scorches, then ha∣ving one Onion minced small, with more Time then it, a little small Pepper, Nutmeg and Salt, cast all this to your Eeles, and rub it into the scorches, your Gridiron being very hot, lay it on, and let it broyl softly; for your sauce, take a little Oyster liquor, boyled with Time, Nut∣meg and drawn Butter; otherwise drawn Butter it self.

How to butter a dish of eggs with Anchovies.

BReak your twenty eggs into your Butter in a dish, as at other times, and set them on coals, then take eight An∣chovies, and dissolve them in six spoonfuls of White wine, and pour them into your eggs, then having one handful of Pistaches beaten small in a Morter, put them into your eggs with a quarter of a pinte of Mutton Gravie, if you please, you may leave out your White wine, and dissolve your An∣chovies in Mutton Gravie, let not your eggs be too stiff; then having a dish full of toasts cut in large sippets, lay your eggs by spoonfuls on the toasts, or else dish them other waies, with the toasts about them, and on the brims of the dish.

How to fry a dish of Cheese.

TAke a quarter of a pound of good Cheese, or Parmisant, and grate it, put to it a little grated bread, a few Cara∣way seeds beaten, the yolks of as many eggs as will make it into a stiff batter, so that it will not run, fry it brown in Butter, and pour on drawn Butter with Claret-wine when they are dished.

How to broyl a leg of Porck.

TAke part of the Fillet and skin it, and cut it into thin Collops, then hack them thinner with your knife, then take Sage and a little Time minced exceeding small, with a little small Pepper and Salt, and strow over them; then put them upon your Gridiron, so strow the other side with your seasoning, and broyl them on both sides; for thier sauce, take Mustard, Vinegar, Sugar and drawn Butter, so put your Collops thereon.

How to roast the said Collops.

WHen they are cut and hacked, as aforesaid, then take one handful of sweet herbs, with some Sage and Spinnage, mince them small with Beef-suet, and a little

flack of the Hog, season this with Mace, Nutmeg, Pepper beaten, and Salt, so strow it all over your Collops, and roll them up, and spit them as you do Olives; make sauce with the said herbs, with Mustard, Butter and Sugar, when they are roasted, draw them and dish them.

How to make a Palate pie.

TAke one fat Capon or Fowl, and cut him into small pieces, season him with Mace, Nutmeg, minced sweet herbs and a little Salt, and put this in the bottom of your Coffin, then take two dozen of Larks, or other small fowl, and force them with the aforesaid seasoning, adding the yolks of three eggs, with some Bacon minced, and force them, filling their bellies, and lay them in upon your Ca∣pon in the Coffin, then season half a dozen Lambs sweet breads, being cut in pieces, and if in the season, some stones and boyled Palates sliced, and hard eggs, place all these between, with some forced meat balls, as big as the yolks of eggs, and also yolks of eggs boyled hard, and ac∣cording to the season Artichokes, or Oysters in Winter; close your pie with Mushrooms in it and butter, and make a Lear of strong Broth, Gravie, Anchovies, or as rich as you can with a hogo.