The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

Section 8.

The rarest Wayes of making all man∣ner of Souces and Jellies.

To souce a Brawn.

TAke a fat brawn of two or three years growth, and bone the sides, cut off the head close to the ears, and cut five collers of a side, bone the hin∣der leg, or else five collers will not be deep enough, cut the collers an inch deeper in the belly then on the back; for when the collers come to boiling, they will shrink more in the belly then in the back, make the collers very even when you binde them up, not big at one end, and little at the other, but fill them equally, and lay them again a soaking in fair water; before you binde them up, let them be well watered the space of two dayes, and twice a day soak and scrape them in warm water, then cast them in cold fair water, before you roul them up in collers, put them into white clouts, or sowe them up with white tape.

Or bone him whole, and cut him cross the flitches, make but four or five collers in all, and boil them in cloaths, or binde them up with white tape; then have your boiler ready, make it boil, and put in your collers of the biggest bulk first, a quarter of an hour before the other lesser, boil them at their first putting in the space of a hour with a quick fire, and keep the boiler continually filled up with warm

clean liquor, scum off the fat clean still as it riseth; after an hour let it boil leasurely, and keep it still filled up to the brim; being fine and tender boild, that you may put a straw thorow it, draw your fire, and let your brawn rest till the next morning, then being between hot and cold, take it into moulds of deep hoops, binde them about with packthred, and being cold, take them out and put them in souce-drink made of boild oatmeal ground or beaten, and bran boild in fair water; being cold, strain it thorow a cullender into the tub or earthen pot, put salt to it, and close up the vessel close from the air.

Or you may make other souce-drink of whey and salt beaten together, it will make your brawn look more white and better.

To make Pig Brawn.

TAke a white or red pig, for a spotted is not so handsome, take a good large fat one, and being scalded and drawn, bone it whole, but first cut off the head and the hinder quarters, (and leave the bone in the hinder quar∣ters) the rest being boned cut it into two collers overthwart both the sides, or bone the whole pig but onely the head; then wash them in divers waters, and let it soak in clean water two hours, the blood being well soaked out, take them and dry the collers in a clean cloth, and season them in the inside with minced lemon-peel and salt, role them up, and put them into fine clean clouts, but first make your collers very equal at both ends, round and even, binde them up at the ends and middle hard and close with packthred; then let your pan boil and put in the collers, boil them with water and salt, and keep it filled up with warm water as you do the brawn, scum off the fat clean, and being tender boild put them in a whoop as deep as the coller, binde it and frame it even;

being cold put it into your souce-drink made of whey and salt, or oatmeal boild and strained, then put them in a pipkin or little barrel, and stop them close from the air.

When you serve it, dish it on a dish and plate, the two collers, two quarters and head, or make but two collers of the whole pig.

To garnish Brawn or Pig Brawn.

LEach your brawn, and dish it on a plate in a fair clean dish, then put a rosemary branch on the top being first dipped in the white of an egg well beaten to froath, or wet in water and sprinkled with flour, or a sprig of rose∣mary gilt with gold; the brawn spotted also with gold and silver leaves, or let your sprigs be of a streight sprig of ewe tree, or a streight firs bush, and put about the brawn stuck round with bay-leaves three ranks round, and spot∣ted with red and yellow jelly about the dish sides, also the same jelly and some of the brawn leached, jagged, or cut with tin moulds, and carved lemons, oranges, barberries, bay-leaves gilt, red beets, pickled barberries, pickled goose∣berries, or pickled grapes.

To souce a Pig.

TAke a pig being scalded, cut off the head, and part it down the back, draw it and bone it, then the sides be∣ing well cleansed from the blood, and soaked in several clean waters, take the pig and dry the sides, season them with nutmeg, ginger, and salt, roul them and binde them up in clean clouts as the pig brawn aforesaid, then have as much water as will cover it in a boiling pan two inches over, and two bottles of white wine over and above; first let the water boil, then put in the collers with salt, mace, slic't ginger, parsley-roots, and fennil-roots scraped

and picked; being half boiled, put in two quarts of white wine, and when it is boild quite, put in slices of lemon to it, and the whole-peel of a lemon.

Otherwayes in Collers.

SEason the sides with beaten nutmeg, salt, and ginger, or boil the sides whole and not bone them; boil also a piece or breast of veal with them, being well joynted and soaked two hours in fair water, boil it in half wine and half water, mace, slic't ginger, parsley and fennel roots, being boild leave it in this souce, and put some slic't lemon to it, with the whole pieces; when it is cold serve it with yellow, red, and white jelly, barberries, slic't lemon, and lemon-peel.

Or you may make but one coller of both the sides to the hinder quarters, or bone the two sides and make but two collers of all, and save the head onely whole, or souce a pig in quarters or halves, or make of a good large fat pig but one coller onely, and the head whole.

Or souce it with two quarts of white wine to a gallon of water, put in your wine when your pig is almost boild, and put to it four maces, a few cloves, two races of slic't ginger, salt, a few bay-leaves, whole pepper, some slices of lemon, and lemon-peel; before you boil your pig, season the sides or collers with nutmeg, salt, cloves, and mace.

To souce a Pig otherwayes.

SCald it and cut it in four quarters, bone it, and let it lye in water a day and a night, then roul it up (like brawn) with sage leaves, lard in thin slices, and some gra∣ted bread mixed with the juyce of an orange, beaten nut∣meg, mace, and salt; roul it up in the quarters of the pig ve∣ry hard, and binde it up with tape, then boil it with fair

water, white wine, large mace, slic't ginger, a little lemon-peel, a faggot of sweet herbs, and salt; being boild put it in an earthen pot to cool in the liquor, and souce there two dayes, then dish it out on plates, or serve it in collers with mustard and sugar.

Otherwayes.

Season the sides with cloves, mace, and salt, then roul it in collers or sides with the bones in it; then take to two gallons of water a pottle of white wine, and when the li∣quor boils put in the pig, with mace, cloves, slic't ginger, salt, bay leaves, and whole pepper; being half boild, put in the wine, &c.

Otherwayes.

Season the collers with chopped sage, beaten nutmeg, pepper, and salt.

To Souce or Jelly a Pig in the Spanish Fashion.

TAke a Pig being scalded, boned, and chined down the back, then soke the collers clean from the blood the space of two hours, dry them in a clean cloath, and sea∣son the sides with pepper, salt, and minced sage; then have two dryed neats tongues, that are boild tender and cold, that they look fine and red, pare them, and slice them from end to end the thickness of a half-crown piece, lay them on the inside of the seasoned pig, one half of the tongue for one side, and the other for the other side; then make two collers and binde them up in fine white clouts, boil them as you do the soust pigs with wine, water, salt, slic't ginger, and mace, keep it dry, or in souce drink of the pig brawn.

If dry serve it in slices as thick as a trencher cut round the coller, or slices in jelly, and make jelly of the liquor wherein it was boild, adding to it juyce of lemon, ising∣glass, spices, sugar, clarified with eggs, and run it through the bag.

How to divide a Pig into Collers divers wayes either for Pig, Brawn, or Soust Pig.

• 1. CUt a large fat Bore Pig into one coller onely, bone it whole and not chine it, the head onely cut off.
• 2. Take off the hinder quarters and buttocks with the bones in them, bone all the rest whole, onely the head cut off.
• 3. Take off the hinder quarters, and make two collers, bone all the rest, onely cut off the head and leave it whole.
• 4. Cut off the head, and chine it through the back, and coller both sides at length from end to end.
• 5. Chine it as before with the bones in, and souce it in quarters.

To souce a Capon.

TAke a good bodied Capon, young, fat, and finely pul∣led, drawn and trussed, lay it in soke two or three hours with a knuckle of veal well joynted, and after set them a boiling in a fine deep brass pan, kettel, or large pip∣kin, in a gallon of fair water; when it boils scum it, and put in four or five blades of mace, two or three races of ginger slic't, four fennel roots, and four parsley roots, scraped and picked, and salt. The Capon being fine and tender boild, take it up, and put it in other warm liquor or broth; then put to your souced broth a quart of white wine and boil it to a jelly, then take it off and put it into an earthen pan or large pipkin, put your capon to it, with two or three slic't lemons, and cover it close, serve it at your pleasure, and garnish it with slices and pieces of le∣mon, barberries, roots, mace, nutmeg, and some of the jelly.

Some put to this souc't capon, whole pepper, and a fag∣got of sweet herbs, but that maketh the broth very black.

In this manner you may souce any Land Fowl.

To souce a Breast of Veal, Side of Lamb, or any Joint of Mutton, Kid, Fawn, or Venison.

BOne a breast of veal and soke it well from the blood, then wipe it dry, and season the side of the breast with beaten nutmeg, ginger, some sweet herbs minced small, whole coriander-seed, minced lemon-peel, and salt, and lay some broad slices of sweet lard over the seasoning, then roul it into a coller, and binde it up in a white clean cloath, put it into boiling liquor, scum it well, and then put in slic't ginger, slic't nutmeg, salt, fennil and parsley roots, being almost boild put in a quart of white wine, and when it is quite boild take it off and put in slices of lemon, the peel of two lemons whole, and a dozen bay leaves; boil it close covered to make the veal look white.

Thus you may do a breast of mutton, either rouled or with the bones in, and season them with nutmeg, pepper, and salt; roul them, and bake them in a pot with wine and water, or any sea or land fowl, being stuffed or forced, and filled up with butter afterwards, and served dry, or lard the fowls, bone them, and roul them.

To souce a Leg of Veal.

TAke a leg of veal, bone it and lard it, but first season the lard with pepper, cloves, and mace, lard it with great lard as big as your little finger, season the veal also with the same seasoning and some salt with it; lard it very thick, then have all manner of sweet herbs minced and strewed on it, roul it up like a coller of brawn, and boil it or stew it in the oven in a pipkin, with water, salt, and white wine; serve it in a coller cold, whole or in slices, or put away the liquor and fill it up with butter, or bake it

with butter in a roul, jelly it, and mix some of the broth with almond milk, and jellies in slices of two colours when you serve it.

Otherwayes.

Stuff or force a leg of veal, with sweet herbs minced, beef-suet, pepper, nutmeg, and salt, coller it, and boil or bake it, being cold, either serve it dry in a coller, or in sli∣ces, or in a whole coller with gallendines of divers sorts, or in thin slices with oyl and vinegar.

Thus you may dress any meat, venison or fowls.

To souce Bullocks Cheeks, a Hank, Brisket, or Rand of Beef, &c.

TAke a bullocks cheek or flank of beef and lay it in pe∣ter salt four dayes, then roul it as even as you can, that the coller be not bigger in one place then another, boil it in water and salt, or amongst other beef, boil it very tender in a cloath as you do brawn, and being tender boild, take it up, and put it into a whoop to fashion it upright and round, then keep it dry, and take it out of the clout, and serve it whole with mustard and sugar, or some gal∣lendines. If lean, lard it with great lard.

To Coller a Surloyn, Hank, Brisket, Rand, or Fore∣rib of Beef.

TAke the flank of beef, take out the sinews and most of the fat, put it in pickle with as much water as will cover it, and put a handful of peter salt to it; let it steep three dayes and not shift it, then take it out and hang it a draining in the air, wipe it dry, then have a good hand∣ful of red sage, some tops of rosemary, favory, marjoram, and time, but twice as much sage, mince them very small, then take a quarter of an ounce of mace, half as many

cloves, a little ginger, half an ounce of pepper, and half an ounce of pepper, and half an ounce of peter salt, mingle them together, then take your beef, splat it, and lay it even that it may roul up handsomely in a coller; then take your seasoning of herbs and spices, and strow it all over, roul it up close, and binde it fast with packthread, put it into an earthen pipkin or pot, and put a pint of claret wine to it, an onion, and two or three cloves of garlick, close it up with a piece of course paste, and bake it in a bakers oven, it will ask six hours soaking.

To souce a Coller of Veal in the same manner, or Veni∣son, Pork, or Mutton.

TAke out the bones, and put them in steep in the pickle with peter salt, as was aforesaid, steep them three dayes, and hang them in the air one day, lard them (or not lard them) with good big lard, and season the lard with nutmeg, pepper, and herbs, as is aforesaid in the col∣ler of beef, strow it over with the herbs and spices, being mingled together, and roul up the coller, binde it fast, and bake it tender in a pot, being stopped close, and keep it for your use to serve either in slices or in the whole coller, garnish it with bayes and rosemary.

To make Jelly for any kinde of soust meats, dishes, or other works of that nature.

TAke six pair of calves feet, scald them and take away the fat betwixt the claws, and also the long shank bones, lay them in soke in fair water three or four hours, and boil them in two gallons of fair spring water to three quarts of stock; being boild strain it through a strainer, and when the broth is cold take it from the grounds, and divide it into three pipkins for three several colours, to eve∣ry

pipkin a quart of white wine, and put saffron in one, catcheneler in another, and put a race of ginger, two blades of mace, and a nutmeg to each pipkin, and cinamon to two of the pipkins, the spices being first slic't, then set your pipkins on the fire and melt the jelly: then have a pound and half of sugar for each pipkin: but first take your fine sugar being beaten, and put it in a long dish or tray, and put to it the whites of eighteen eggs, and beat them well together with your rouling pin, and divide it into three parts, put each part equally into the several pipkins, and stir it well together; the broth being almost cold, then set them on a charcoal fire and let them stew leasurely, when they begin to boil over take them off, let it cool a little, run them through the bags once or twice, and keep it for your use.

For variety sometimes in place of wine, you may use grapes stamped and strained, wood-sorrel, juyce of lemons, or juyce of oranges.

To jelly Hogs or Porkers Feet, Ears, or Snouts.

TAke twelve feet, six ears, and six snouts or noses, being finely scalded, and lay them in soak twenty four hours, shift and scrape them very white, then boil them in a fair clean scowred brass pot or pipkin in three gallons of liquor, five quarts of water, three of wine vinegar, or verjuyce, and four of white wine, boil them from three gallons to four quarts waste; being scummed put in an ounce of pepper whole, an ounce of nutmegs in quarters, an ounce of ginger slic't, and an ounce of cinamon, boil them together, as is abovesaid, to four quarts.

Then take up the meat and let them cool, divide them into dishes, and run it over with the broth or jelly being a little first settled, take the clearest, and being cold put juyce of orange over all, serve it with bay leaves about the dish.

To make Christall Jelly.

TAke three pair of calves feet, and scald off the hair very clean, knock off the claws, and take out the great bones and fat, and cast them into fair water, shift them three or four times in a day and a night, then boil them next morning in a glazed pipkin or clean pot, with six quarts of fair spring water, boil it and scum it clean, boil away three quarts or more; then strain it into a clean earthen pan or bason, and let it be cold: then pare the dross from the bottom, and take the fat off the top clean, put it in a large pipkin of six quarts, and put into it two quarts of old clear white wine, the juyce of four lemons, three blades of mace, and two races of ginger slict; then melt or dissolve it again into broth, and let it cool. Then have four pound of hard sugar fine beaten, and mix it with twelve whites of eggs in a great dish with your rouling∣pin, and put it into the pipkin to your jelly, stir it together with a grain of musk and ambergreece, put it in a fine lin∣nen clout bound up, and a quarter of a pint of damask rose-water, set it a stewing on a soft charcoal fire, before it boils, put in a little ising-glass, and being boild up, take it, let it cool a little, and run it.

Other Jelly for service of several colours.

TAke four pair of calves feet, a knuckle of veal, a good fleshly capon, and prepare these things as is said in the christal jelly; boil them in three gallons of fair water, till six quarts be wasted, then strain it into an earth∣en 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 a piece each pip∣kin, 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 juyce of two lemons. 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 as nutmegs, also as much ginger; to the turnsole put also the same quantity, with a few whole cloves; then to the amber or yel∣low colour, the same spices and quantity. Then have eighteen whites of eggs, and beat them with six pound of double refined suger, beaten small and stirred together in a great tray or bason with a rouling 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 ambergreece. Then have new baggs, wash them first in warm water, and then in cold, wring them dry, and being ready strung with packthred and sticks, hang them on a spit by the fire from any dust, and set new earthen pans under them, being well seasoned with boiling liquor.

Then again set on your jelly on a fine charcoal fire, & let it stew softly the space of an hour or almost, then make it boil up a little, and take it off, being somewhat cool'd, run it tho∣row the bag twice or thrice, or but once if it be very clear; and into the bags of colors put in a sprig of rosemary, keep it for your use in those pans, dish it as you see good, or cast it into what mould you please; as for example these.

Scollop shells, Cockel shells, Eggs shells, half Lemon, or Lemon-peel, Wilks, or Winkle shells, Muskle 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 side of the dish oranges in quarters of jelly, in the middle a whole lemon full of jelly finely carved, or cast out of a wooden or tin mould, or run into little round glasses four or five in a dish, on silver trencher plates, or glass trencher plates.

The quantities for a quart of Jelly Broth for the true making of it.

A quart of white wine, a pound and half of sugar, eggs, two nutmegs, or mace, two races of ginger, as much cinamon, two grains of musk and ambergreece, calves feet or a knuckle of veal.

Sometimes for variety, in place of wine use grape ver∣juyce; if juyce of grapes a quart, juyce of lemons a pint, juyce of oranges a quart, juyce of wood-sorrel a quart, and juyce of quinces a quart.

How to prepare to make a good Stock for Jellies of all sorts, and the Meats most proper for them, both for service and sick folks; also the quantities belonging to a quart of Jelly.

For the Stock for service.

TWo pair of calves feet finely cleansed, the fat and great bones taken out and parted in halves; being well soaked in fair water twenty four hours, and often shifted, boil them in a brass pot or pipkin close covered, in the quantity of a gallon of water, boil 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 dregs off the bottom. Put it in a clean well glazed pipkin of two quarts, with a quart of white wine, a quarter of a pint of cinamon water, as much of ginger water, and as much of nutmeg water, or these spices sliced. Then have two pound of double refi∣ned sugar beaten with eggs in a deep dish or bason, your jelly being new melted, put in the eggs with sugar, stir all the foresaid materials together, and set it a stewing on a

soft charcole fire the space of half an hour or more, being well digested and clear run.

Take out the bone and fat of any meat for jellies, for it doth but stain the stock, and make it will never be white nor pure clear.

Meats proper for Jelly for service or sick folk.

• 1. Three pair of calves feet,
• 2. Three pair of calves feet, a knuckle of veal, and a fine well fleshed capon.
• 3. One pair of calves feet, a well fleshed capon, and half a pound of harts horn or isingglass.
• 4. An old cock and a knuckle of veal.
• 5. Harts horn jelly onely, or with a poultrey.
• 6. Good bodied capons.
• 7. Isingglass onely, or with a cock or capon.
• 8. Jellly of hogs feet, ears and snouts.
• 9. Sheeps feet, lambs feet, and calves feet.

Neats Feet for a Jelly for a Neats Tongue.

BEing fresh and tender boild and cold, lard it with can∣died cittern, candied orange, lemon, or quinces, run it over with jelly, and some preserved barberries, or cherries.

To make a Jelly as white as snow of Jorden Almonds.

TAke a pound of almonds, steep them in cold water till they will blanch, which will be in six hours; being blanched into cold water, beat them with a quart of rose∣water; then have a decoction of half a pound of ising∣glass, boild with a gallon of fair spring-water, or else half wine, boil 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 juyce of two lemons, and cast it into egg-shells; put saffron to some of it, and make some of it blew, some of it green, and some yellow; cast some into oranges, and some into lemon rindes candied; mix part of it with some almond paste coloured, and some with cheese-curds; serve of divers of these colours on a great dish and plate.

To make other white Jelly.

BOil two capons being cleansed, the fat and lungs ta∣ken out, truss them and soak them well in clean wa∣ter three or four hours; then boil them in a pipkin, or pot of two gallons or less, put to them a gallon or five quarts of white wine, scum them, and boil them to a jelly, next strain the broth from the grounds and blow off the fat clean; then take a quart of sweet cream, a quart of the jelly broth, a pound and half of refined sugar, and a quar∣ter of a pint of rose-water, mingle them all together, and give them a walm on the fire with half an ounce of fine sear∣ced ginger; then set it a cooling, dish it, or cast it in le∣mon or orange-peels, or in any fashion of the other jellies, in moulds or glasses, or turn it into colours; for sick folks in place of cream use stamped almonds.

To make Jellies for souces, made dishes, and other works.

TAke six pair of calves feet, scald them and take away the fat between the claws, as also the great long shank bones, and lay them in water four or five hours; then boil them in two gallons of fair spring water, scum them clean, and boil them from two gallons to three quarts, then strain it through a strong canvas, and let the broth cool, being cold clenge it from the grounds, pare off

the top, and melt it; then put to it in a good large pipkin, three quarts of white wine, three races of ginger slic't, some six blades of mace, a quarter of an ounce of cinamon, a grain of musk, and eighteen whites of eggs beaten with four pound of sugar, mingle them with the rest in the pipkin, and the juyce of three lemons, set all on the fire, and let it stew leasurely; then have your bag ready washed, and when your pipkin boils up, run it, &c.

Harts Horn Jelly.

TAke half a pound of harts horn, boil it in fair spring water leasurely, close covered, and in a well glazed pipkin that will contain a gallon, boil it till a spoonful will stand stiff being cold, then strain it through a fine thick canvas, or fine boultering, and put it again in another lesser pipkin, with the juyce of eight or nine good large lemons, a pound and half of double refined sugar, and boil it again a little while, then put it in a gally pot, or small glasses, or cast it into moulds, or any fashions of the other jellies. It is held by the Physicians for a special Cordial.

Or take half a pound of harts horn grated, and a good capon, being finely clenged and soaked from the blood, and the fat taken off, truss it, and boil it in a pot or pipkin, with the harts horn, in fair spring water, the same things as the former, &c.

To make another excellent Jelly of Harts horn and Isingglass for a Consumption.

TAke half a pound of isingglass, half a pound of harts horn, half a pound of slic't dates, a pound of beaten sugar, half a pound of slic't figs, a pound of slic't prunes, half an ounce of cinamon, half an ounce of ginger a quarter of an ounce of mace, a quarter of an ounce of

cloves, half an ounce of nutmegs, and a little red sanders, slice your spices, and also a little stick of liquorish and put in your cinamon whole.

To make a Jelly for weakness in the Back.

TAke two ounces of harts horn, and a wine quart of spring water, put it into a pipkin, and boil it over a soft fire till it be one half consumed, then take it off the fire, and let it stand a quarter of an hour, and strain it through a fine holland cloath, crushing the harts horn gently with a spoon: then put to it the juyce of a lemon, two spoonfuls of red rose water, half a spoonful of cina∣mon water, four or five ounces of fine sugar, or make it sweet according to the parties taste; then put it out into little glasses or pipkins, and let it stand twenty four hours, then you may take of it in the morning or at four of the clock in the afternoon, what quantity you please. To put two or three spoonfuls of it into broth is very good.

To make another dish of meat called a Press, for service.

DO in this as you may see in the jelly of the porker, being tender boild, take the feet, ears, snouts, and cheeks, being finely boild, and tender, to a jelly with spices, and the same liquor as is said in the Porker; then take out the bones and make a lay of it like a square brick, season it with coriander or fennil-seed, and binde it up like a square brick in a strong canvas with packthread, press it till it be cold, and serve it in slices with bay leaves, or run it over with jellies.

To make a Sausage for Jelly.

BOil or roste a capon, mince and stamp it with some almond paste, then have a fine dryed neats-tongue,

one that looks fine and red ready boild, cut it into lit∣tle pieces, square like dice, half an inch long, and as much of interlarded bacon cut into the same form ready boild and cold, some preserved quinces and barberries, sugar and cinamon, mingle all together with some scraped isingglass amongst it warm; roul it up in a sausage, knit it up at the ends and sowe the sides; then let it cool, slice it, and serve it in a jelly in a dish in thin slices, and run jelly over it, let it cool and lay on more, that cool, run more, and thus do till the dish be full; when you serve it, garnish the dish with jelly and preserved barberries, and run over all with juyce of lemon.

To make the best Almond Leach.

TAke an ounce of isingglass, and lay it two hours in water, shift it, and boil it in fair water, let it cool; then take two pounds of almonds, lay them in the water till they will blanch, then stamp them and put to them a pint of milk, strain them and put in large mace and slic't ginger, boil them till it taste well of the spice, then put in your digested isingglass, sugar, and a little rose-wa∣ter, run it through a strainer, and put it into dishes.

Some you may colour with saffron, turn-sole, or green wheat, and blue bottels for blue.

To keep Sparagus all the year.

PArboil them a very little, and put them into clarified butter, cover them with it, the butter being cold, co∣ver them with a leather, and about a moneth after refresh the butter, melt it, and put it on them again, then set them under ground being covered with a leather.