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GRate four penny loaves, and searce them through a cullender, put them in a deep dish, and put to them four eggs, two quarts of cream, cloves, mace, and some saffron, salt, rose-water, sugar, currans, a pound of beef-suet minced, and a pound of dates.
If green, Juices of spinage, and all manner of sweet
herbs stamped amongst the spinage, and strain the juyce, sweet herbs chopt very small, cream, cinamon, nutmeg, salt, and all other things, as is next before said: your herbs must be, time stripped, savory, sweet marjoram, rosemary, parsley, peniroyal, dates; in these seven or eight yolks of eggs.
TAke five penny loaves, and searce them through a cul∣lender, put them in a deep dish or tray, and put to them five pints of cream, cinamon six ounces, suet one pound minced, eggs six yolks, four whites, sugar, salt, slic't dates, stamped almonds, or none, rose-water.
BOil your Rice with cream, strain it, and put to it two penny loaves grated, eight yolks of eggs, and three whites, beef-suet, one pound of sugar, salt, rose-water, nut∣meg, coriander beaten, &c.
Other Rice Puddings.
Steep your rice in milk over night, and next morning drain it, and boil it in cream, season it with sugar being cold, and eggs, beef-suet, salt, nutmegs, cloves, mace, currans, dates, &c.
TAke a quart of whole Oatmeal being picked, steep it in warm milk over night, next morning drain it, and boil it in a quart of sweet cream; and being cold, put to it six eggs, of them but three whites, cloves, mace, saffron, pepper, suet, dates, currans, salt, sugar. This put in bags, guts, or fowls, as capon, &c.
If green, good store of herbs chopped small.
TAke the blood of a hog while it is warm, and steep in it a quart or more of great oatmeal groats, at the end of three dayes take the groats out, and drain them clean; then put to those groats more then a quart of the best cream warmed on the fire: then take some mother of time, parsley, spinage, savory, endive, sweet marjoram, sorrel, strawberry leaves, succory, of each a few chopped very small, and mix them with the groats, with a little fen∣nel seed finely beaten, some pepper, cloves, mace, salt, and some beef suet, or flakes of the hog cut small.
Otherwayes you may steep your oatmeal in warm mut∣ton broth, or scalding milk, or boil it in a bag.
SOak the hogs guts, and turn them, scour them, and steep them in water a day and a night, then take them and wipe them dry, and turn the fat side outermost.
Then have pepper, chopped sage, a little cloves and mace, beaten coriander-seed, and salt; mingle all together, and season the fat side of the guts, then turn that side inward again and draw one gut over another to what bigness you please: thus of a whole belly of a fat hog. Then boil them in a pot or pan in fair water, with a piece of inter∣larded bacon, some spices and salt; tye them fast at both ends, and make them of what length you please.
Sometime for variety you may leave out some of the foresaid herbs, and put pennyroyal, savory, leeks, a good big onion or two, marjoram, time, rosemary, sage, nut∣meg, ginger, pepper, salt, &c.
STeep great oatmel in eight pints of warm goose blood, sheeps blood, calves, lambs, or fawns blood, and drain
it, as is aforesaid, after three dayes put to it in every point, as before.
Other Blood Puddings.
Take blood and strain it, put in three pints of the blood, and two of cream, three penny manchets grated, and beef suet cut square like small dice or hogs flakes, yolks of eight eggs, salt, sweet herbs, nutmeg, cloves, mace, and pepper.
Sometimes, for variety, Sugar, Corrans, &c.
STeep half a pound of Rice in milk all night, then drain it from the milk, and boil it in a quart of cream; be∣ing boiled, strain it, and put to it half a pound of sugar, bea∣ten nutmeg and mace steeped in rosewater, and put to the foresaid materials eight yolks of eggs, and five grated man∣chets, put to it also half a pound of marrow cut like dice, and salt; mingle all together, and fill your bags or napkin, and serve it with beaten butter, being boiled and stuck with almonds.
If in guts, being boil'd, toste them before the fire in a silver dish or tosting pan.
TAke a rost Turky, mince it very small, and stamp it with some almond paste, then put some coriander∣seed beaten, salt, sugar, rose-water, yolks of eggs raw, and marrow stamped also with it, and put some cream, mace soked in sack and white wine, rose-water and sack, strain it into the materials, and make not your stuff too thin, then fill either gut or napkin, or any fowls boiled, baked, or roste, or legs of veal or mutton, or brests, or kid, or fawn, whole lambs, suckers, &c.
TAke good store of parsley, savory, time, onions, and oatmeal groats chopped together, and mingled with some beef or mutton-suet minced together, and some cloves, mace, pepper, and salt; fill the panch, sowe it up, and boil it. Then being boiled, serve it in a dish, and cut a hole in the top of it, and put in some beaten but∣ter with two or three yolks of eggs dissolved in the butter, or none.
Thus one may do for a Fasting day, and put no suet in it, and put it in a napkin or bag, and being well boiled, but∣ter it, and dish it in a dish, and serve it with sippets,
A Haggas otherwayes.
Steep the oatmeal over night in warm milk, next morn∣ing boil it in cream; and being fine and thick boiled, put beef-suet to it in a dish or tray, some cloves, mace, nut∣meg, salt, and some raisins of the sun, or none, and an oni∣on: sometime savory, parsley, and sweet Marjoram, and fill the panch, &c.
CAlves panch, calves chaldrons, or muggets being clenged, boil it tender, and mince it very small, put to it grated bread, eight yolks of eggs, two or three whites, cream, some sweet herbs, spinage, suckory, sorrel, strawberry leaves very small minced, bits of butter, pepper, cloves, mace, cinamon, ginger, currans, sugar, salt, dates, and boil it in a napkin or calves panch, or bake it; and be∣ing boil'd, put it in a dish, trim the dish with scraped sugar,
and stick it with sliced almonds, and run it over with beaten butter, &c.
TAke a good hogs, calves, or lambs liver, and boil it: being cold, mince it very small or grate it, and searce it through a meal-five or cullender put to it some grated manchet, two penny loaves, some three pints of cream, four eggs, cloves, mace, currans, salt, dates, sugar, cinamon, ginger, nutmegs, one pound of beef-suet minced very small; and mingle all together, fill a wet napkin, and binde it in fashion of a ball, and serve it with beaten butter and sugar being boil'd.
Other Liver Puddings.
For variety, sometimes, sweet herbs, and sometimes flakes of the hog in place of beef-suet, fennel-seed, cara∣way-seed, or any other seed, and keep the order, as is abovesaid.
TAke three pints of hogs blood, strain it, and put to it half a pound of grated cheese, a penny manchet grated, sweet herbs chopped very small, a pound of beef-suet minced small, nutmeg, pepper, salt, ginger, cloves, mace, cinamon, sugar, currans, eggs, &c.
TAke an heifers udder, and boil it; being cold, mince it small, and put to it a pound of almond paste, some grated manchet, three or four eggs, a quart of cream, one pound of beef-suet minced small, sweet herbs chopped small also, currans, cinamon, salt, one pound of sugar, nutmeg, saffron, yolks of hard eggs in quarters, preserved
pears in form of square dice, bits of marrow; mingle all to∣gether, and put it in a clean napkin dipped in warm liquor, binde it up round like a ball, and boil it.
Being boil'd dish it in a clean scoured dish, scrape sugar, and run it over with beaten butter, stick it with slic't al∣monds or slic't dates, candied lemon peel, orange, or cite∣ron, juyce of orange over all.
Thus also lamb-stones, sweetbreads, turky, capon, or any poultrey.
TAke of Musk-mellon, and take out the seed, and cut it round the mellon two fingers deep, then make a for∣cing of grated bread, beaten almonds, rose water, and su∣gar, some musk-mellon stamped small with it, also bisket∣bread beaten to powder, some coriander seed, candied le∣mon minced small, some beaten mace and marrow minced small, beaten cinamon, yolks of raw eggs, sweet herbs, saf∣fron, and musk a grain: then fill your rounds of mellons, and put them in a flat bottom'd dish, or earthen pan, with butter in the bottom, and bake them in the dish.
Then have sauce made with white wine and strong broth, strained with beaten almonds, sugar, and cinamon; serve them on sippets finely carved, give this broth a walm, and pour it on your mellons with some fine scraped sugar, dry them in the oven, and so serve them.
Or you may do these whole; mellons, cucumbers, le∣mons, or turnips, and serve them with any boil'd fowls.
TAke veal or mutton, mince it, and put to it some gra∣ted bread, yolks of eggs, cream, corrans, dates, su∣gar,
nutmeg, cinamon, ginger, mace, juyce of spinage' sweet herbs, salt, and mingle all together, with some whole marrow amongst. If yellow, use saffron.
MInce a leg of mutton or veal, and some beef suet or venison, with sweet herbs, grated bread, eggs, nut∣meg, pepper, ginger, salt, dates, corrans, raisins, some dry candied oranges, coriander seed, and a little cream; bake them or boil them, and stew them in white wine, grapes, marrow, and give them a walm or two, thick it with two or three yolks of eggs, sugar, verjuyce, and serve these puddings on sippets, pour on the broth, and strow on sugar and slict lemon.
MInce them with beef suet or lard, and season them with pepper, cloves, mace, and some sweet herbs grated, Bolonia sawsages, yolks of eggs, grated cheese, salt, &c.
Other stuffings or forcing of grated cheese, calves brains or any brain, as pork, goat, kid, or lamb, or any venison, or pigs brain, with some beaten nutmeg, pepper, salt, gin∣ger, cloves, saffron, sweet herbs, eggs, goosberries, or grapes.
Other forcing of calves udder boiled and cold, and stam∣ped with almond paste, cheese-curds, sugar, cinamon, gin∣ger, mace, cream, salt, raw eggs, and some marrow or butter, &c.
TAke rice-flower, strain it with Goats milk or cream, and the brawn of a poultrey rosted, minced, and
stamped, boil them to a good thickness with some marrow, sugar, rose-water, and some salt; and being cold, fill your poultrey, or in cauls of veal or other joynts of meat, and bake them or boil them in bags or guts, put in some nut∣meg, almond paste, and some beaten mace.
TAke out the meat, and save the skins whole, leave on the legs and wings to the skin, and also the necks and heads, and mince the meat raw with some interlarded ba∣con or beef suet, season it with cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of eggs grated, par∣misan or none, fill the body, legs, and neck, prick up the back, and stew them between two dishes with strong broth as much as will cover them, and put some bottoms of ar∣tichocks, cardons, or boil'd sparagus, goosberries, barber∣ries, or grapes being boil'd, put in some grated parmisan, large mace, and saffron, and serve them on fine carved sip∣pets; garnish the dish with roste turnips, or roste onions, cardons, and mace, &c.
TAke the liver, and cut it into little bits like dice raw, and as much interlarded bacon cut in the same form, some sweet herbs chopped small amongst; also some raw yolks of eggs, and some beaten cloves and mace, pepper and salt, a few prunes and raisins, or no fruit, but grapes or goose∣berries, a little grated parmisan, a clove or two of garlick; and fill your poultrey, either boil d or roste, &c.
TAke minced veal raw, and bacon or beef suet minced with it; being finely minced, season it with cloves and mace, a few corrans, salt, and some boild bottoms of artichocks cut in form of dice small, and mingle amongst the forcing, with pine-apple-seeds, pistaches, chesnuts, and some raw eggs, and fill your poultrey, &c.
MInce the meat with beef-suet or interlarded bacon, and some cloves, mace, pepper, salt, eggs, sugar, and some quartered pears, damsons, or prunes, and fill your fowls, &c.
MInce it with fat bacon and grated cheese or parmisan, sweet herbs, cheese-curd, corrans, cinamon, ginger, nutmeg, pepper, salt, some pieces of artichocks like small dice, sugar, saffron, and some mushrooms.
Otherwayes.
Grated liver of veal, minced lard, fennel-seed, whole eggs raw, sugar, sweet herbs, salt, grated cheese, a clove or two of garlick, cloves, mace, cinamon and ginger, &c.
Otherwayes.
For a leg of mutton, grated bread, yolks of raw eggs, beef-suet, salt, nutmeg, sweet herbs, juyce of spinage, cream, cinamon, and sugar; if yellow, saffron.
TAke out of the leg the meat, leave the skin whole, and mince the meat with beef-suet and sweet herbs; and put to it, being finely minced, grated bread, dates, cor∣rans, raisins, orange minced small, ginger, pepper, nut∣meg, cream, and eggs; being boiled or baked, make a sauce with marrow, strong broth, white wine, verjuyce, mace, sugar, and yolks of eggs strained with verjuyce: serve it on fine carved sippets and flic't lemon, grapes, or gooseberries: and thus you may do it in calls of veal, or lamb, or kid.
MInce the meat with beef-suet or bacon, sweet herbs, pepper, salt, cloves and mace, and two or three cloves of garlick, raw eggs, two or three chesnuts, and work up al∣together, fill the leg, and prick it up, then rost it or boil it: make sauce with the remainder of the meat, and stew it on the fire with gravy, chesnuts, pistaches, or pine-apple-seed, bits of artichocks, pears, grapes, or pippins, and serve it hot on this sauce, or with gravy that drops from it onely, or stew it between dishes.
MInce the veal, and cut some lard like dice, and put to it; with some minced penny-royal, sweet marjoram, winter-savory, nutmeg, a little camomile, pepper, salt, ginger, cinamon, sugar, and work all together, then fill it into beefs guts of some three inches long, and stew them in a pipkin with claret wine, large mace, capers, and marrow;
being finely stewed, serve them on fine carved sippets, flic't lemon, and barberries, and run them over with beaten but∣ter and scraped sugar.
EIther of these minced with beef-suet, parsley, time, sa∣vory, marigolds, endive, and spinage; mince all to∣gether, and put some grated bread, grated nutmeg, cur∣rans, five dates, sugar, yolks of eggs, rose-water, and ver∣juyce: of this forcing you may make birds, fishes, beasts, pears, balls, or what you will, and stew them, or fry them, or bake them, and serve them on sippets with verjuyce, su∣gar and butter either dinner or supper.
MInce any meat, and put to it beef-suet or lard, dates, raisins, grated bread, nutmeg, pepper, and salt, and two or three eggs, &c.
Otherwayes.
Mince some mutton, with beef-suet, some orange-peel, grated nutmeg, grated bread, coriander-seed, pepper, salt, and yolks of eggs, mingle all together, and fill any brest, or leg, or any joynt of meat, and make sauce with gravy, strong broth, dates, curraris, sugar, salt, lemons, and bar∣berries, &c.
MInce a leg of mutton with beef-suet, season it with cloves, mace, pepper, salt, nutmeg, rosewater, cur∣rans, raisins, caraway seeds and eggs; and fill your leg of mutton, &c.
Then for sauce for the foresaid, if baked, bake it in an earthen pan or deep dish, and being baked, blow away the fat, and serve it with the gravy.
If roste, save the gravy that drips from it, and put to it flic't lemon or orange.
If boil'd, put capers, barberries, white wine, hard eggs minced, beaten butter, gravy, verjuyce and sugar, &c.
MInce a leg of mutton or lamb with beef-suet, and all manner of sweet herbs minced, cloves, mace, salt, currans, sugar, and fill the leg with half the meat: then make the rest into little cakes as broad as a shilling, and put them in a pipkin with strong mutton broth, cloves, mace, vinegar, and boil the leg, or bake it, or roste it.
MInce a leg of mutton with beef-suet, and some mar∣row cut like square dice put amongst, some yolks of eggs, and some salt and nutmeg; make this stuff as big as a Tennis-ball, and stew them with strong broth the space of two hours; turn them, and serve them on tostes of fine manchet, and serve them with the palest of the balls.
MInce a leg of veal very small, yolks of hard eggs, and the yolks of seven or eight raw eggs, some salt; make them into balls as big as a walnut, and stew them in a pipkin with some mutton broth, mace, cloves, and flic't ginger, stew them an hour, and put some marrow to them, and serve them on sippets, &c.
TAke hard eggs, and part the yolks and whites in halves, take the yolks and mince them, or stamp them in a morter with marchpane stuff, and sweet herbs chopped very small, and put amongst the eggs or paste, with sugar and cinamon fine beaten, put some currans also to them, and mingle all together with salt, fill the whites, and set them by.
Then have preserved oranges candied, and fill them with marchpane paste and sugar, and set them by also.
Then have the tops of sparagus boil'd, and mixed with butter, a little sack, and set them by also.
Then have boiled chesnuts peeled, and pistaches, and set them by also.
Then have marrow steeped first in rose-water, then fryed in butter, and set that by also.
Then have green quodlings slic't, mixt with bisket bread and egg, and fryed in little cakes, and set that by also.
Then have sweetbreads, or lamb-stones, and yolks of hard eggs fryed, &c. and dipped in butter.
Then have small tuttle-doves or pigeon-peepers and chicken peepers fryed, or finely rosted or boiled, and set them by, or any small birds, and some artichocks and po∣tato's boil'd and fryed in butter, and some balls as big as a walnut, or less, made of parmisan, and dipped in butter, and fryed.
Then last of all, put them all in a great charger, the chickens or fowls in the middle, then lay a lay of sweet∣breads, then a lay of bottoms of artichocks, and the mar∣row; on them some preserved oranges.
Then next some hard eggs round that, fryed sparagus, yolks of eggs, chesnuts, and pistaches; then your green quodlings stuffed: the charger being full, put to them marrow all over the meat, and juyce of orange, and make
a sauce of strained almonds, grapes, and verjuyce; and being a little stewed in the oven, dry it, &c.
The Dish.
TAke a manchet, and make a hole in the top of it, take out the crum, and make a composition of the brawn of a capon roste or boil'd; mince it, and stamp it in a mor∣tar with marchpane paste, cream, yolks of hard eggs, mus∣kefied bisket bread, the crum of very fine manchet, sugar, marrow, musk, and some sweet herbs chopped small, bea∣ten cinamon, saffron, some raw yolks of eggs, and currans; fill the bread, and boil them in napkins in capon broth, but first stop the top with the pieces you took off. Then stew or fry some sweetbreads of veal and forced chickens between two dishes, or Lamb-stones fried, with some mace, mar∣row, and grapes, sparagus, sparagus, or artichocks, and skirrets, the manchets being well boil'd, and your chickens finely ftewed, serve them in a fine dish, the manchets in the middle, and the sweatbreads, chickens, and carved sippets round about the dish; being finely dished, thicken the chicken broth with strained almonds, cream, sugar, and beaten butte.
Garnish your dish with marrow, pistaches, artichocks, puff-paste, mace, grapes, pomegarnets, or barberries, and slic't lemon.
TAke two pound of Beef-marrow, and cut it as big as great dice, and a pound of dates cut as big as small dice; then have a pound of prunes, and take away the out∣side from the stones with your knife, and a pound of Cur∣rans;
and put these aforesaid in a platter, twenty yolks of eggs, a pound of sugar, an ounce of cinamon, and min∣gle all together.
Then have the yolks of twenty eggs more, strain them with Rosewater, a little musk and sugar, fry them in two pancakes with a little sweet butter fine and yellow; and be∣ing fried, put one of them in a fair dish, and lay the for∣mer material on it spread all over; then take the other, and cut it in long slices as broad as your little finger, and lay it over the dish like a lattice window, set it in the oven, and bake it a little; then fry it, &c. Bake it very lea∣surely.
MAke a little paste with yolks of eggs, flower, and boiling liquor.
Then take a quarter of a pound of sugar, a pound of marrow, half an ounce of cinamon, and a little ginger. Then have some yolks of Eggs, and mash your marrow, and a little Rosewater, musk, or amber, and a few currans or none, with a little suet, and make little pastes, fry them in clarified butter, and serve them with scraped sugar, and juyce of orange.
Otherwayes.
Take good fresh water Eels, flay and mince them small with a warden or two, and season it with pepper, cloves, mace, saffron: then put currans dates, and prunes small minced amongst, and a little verjuyce, and fry it in lit∣tle pasties, bake it in the oven, or stew it in a pan in paste of divers forms; as pasties or stars, &c.