The accomplished ladies rich closet of rarities: or, The ingenious gentlewoman and servant-maids delightfull companion: Containing many excellent things for the accomplishment of the female sex, after the exactest manner and method, viz. (1.) The art of distilling. (2.) Making artificial wines. (3.) Making syrups. ... (14.) The accomplished dairy-maids directions, &c. ... To which is added a second part, containing directions for the guidance of a young gentle-woman as to her behaviour & seemly deportment, &c.

CHAP. XIII.

The Experienced Cook-Maid and Cook, or Di∣rections for the newest and most Excellent way of dressing Flesh, Fish and Fowl of all sorts, and in divers manners; As also making Pyes, Tarts, Custards: Likewise what relates to the under Cook-Maid and Scullery-Maid; with other variety.

SInce the Cook-Maids charge and care is no less than the former, and her labour more, I shall give her what encouragement I can in rendering matters plain and easie: As for her skill, it must chiefly consist in dressing all sorts of Meat, as Flesh, Fish and Fowl, in preparing of bak'd Meats and Pa∣stry, and to be expert in making Sawces, and garnishing proper to the several varieties that must consequently offer. And therefore these things I shall consider; she, in the first place, considering to have all her Kitchin-materials in good order.

A Capon, or Chickens and white Broth, being frequently the first dish, dress it after this manner.

Boil the Capon, &c. in water and salt, then take three pints of the strongest Broth, adding to it a quart of White-wine, and a quarter of

a pound of Dates: stew it in a Pipkin, and add half a pound of white Sugar, and a small quantity of large Mace; the Marrow of three Marrow-bones, and of white Endive a hand∣full: stew 'em leasurely, and strain the yolk of ten Eggs with part of the Broth before the Capons or Chickens are dished up, observing ••hat the Eggs curdle not: the Fowls being dished up, garnish the dish with Dates, Mace, Endive, and Preserved Barberries.

Red or Fallow Deer, how to Roast.

Take a Side, or half the Hanch, and par∣boil it; so doing, stuff it with all manner of sweet Herbs, mingled with minced Beef-suet; day the Caul over, and roast it in that man∣ner: when it is enough, serve it up with Vi∣negar, Bread, Claret-wine, Ginger and Cloves boiled up with a few sprigs of Rosemary.

Neats-Tongues roasted.

Take a large Tongue, boiled tender, blan∣ched and cold; make a hole at the large end, and take out a great part of the Meat: mince it, and put it in again with sweet Herbs, hard yolks of Eggs, Pippins, Ginger, Beef-suet, all minced small, and stop up the hole with a Caul of Veal: Lard it, and being roasted, serve it up with Butter, Gravy, and Juyce of Oranges; garnishing the dish with Barberries and slices of Lemon.

Neats-Tongue and Udder, how to boil.

Let both of these be fair and young, indiffe¦rently seasoned: boil them in Water, a little seasoned with Salt and Pepper; and when you find they are sufficiently done, blanch the Tongue, slice it in half, lay it on each side the Udder: serve 'em up with carved Sipits, run over with Butter and Vinegar: garnish your dish with Parsley, Barberries and Marigold-leaves.

How to boil Land or Sea-Fowl.

Take the larger sort, half roast 'em, put them after that into a Pipkin with Claret-wine, the Gravy, and as much strong Broth as will cover them; add Pepper, Cloves, Mace, Ginger, a slice or two of Onion, and a little Salt: all being well stewed together, serve them up with Sipits and green Garnish, as Violet or Marigold-leaves, &c.

The smaller sort of Wild-fowl, as Black∣birds, Plovers, Quails, Rails, Thrushes, Snites, Larks; cut off the heads and legs, truss and boil them; scum your boyler, and add White-wine, Currans, Dates, Marrow, Pepper and Salt: being all well boyled or stewed, dish them on carved Sipits; sawce them with Rose-water, Sugar and beaten Al∣monds; garnish the dish with Almonds bea∣ten small, Rose-water and Sugar.

To roast a Hare.

Observe when she is cased, not to cut off ••er hinder Legs nor Ears, but thrust one Leg ••hrough the Ham of the other; and making 〈◊〉〈◊〉 slit, do the like by the Ears, and so roast her as you do a Rabit. The proper sawce is Marjorum, Thyme, Winter-savory, Beef-••uet, hard yolks of Eggs, sweet Butter, Su∣gar, Nutmeg, Water and Vinegar; minced and boil up to a sawce, serving your Hare up whole.

To roast a Shoulder of Mutton the best way.

Take Oysters parboiled, mince Winter-savory, the yolks of hard Eggs, grated Bread: mingle them together, all but the Oyster, being small; and then making holes in convenient places, stuff them in as you see convenient, about five or six and twenty Oy∣sters being sufficient, and the other Oysters, with the like Ingredients, put into half a pint of Claret; add three or four slices of Onion, and a couple of Anchoveys; to them put the Gravy, with the yolks of two beaten Eggs, and a sufficient quantity of Nutmeg and sweet Butter: garnish your dish with Lemon-peel and Barberries.

To boil Pigeons with Rice.

Observe to stuff their Bellies with sweet

Herbs, then put them into your boiler with Mutton-broth; boil a small quantity of Rice in Cream, with a blade or two of Mace: which being seasoned with Sugar, lay them in the dish with their Breasts upward, and lay it thick upon them; squeese in the Juyce of two Lemons; garnish the dish with Ma∣rigold-flowers, and serve it up.

To roast an Udder.

First let the Udder be boiled, and stuck full of Cloves: spit it when cold, and baste it with sweet Butter; being sufficiently brown∣ed, draw it back: make sawce of grated Bread, Butter, Vinegar and Cinamon; lay it in the dish with Sugar as a garnishment, and serve it up.

To Stew a Carp.

Take the largest well-trimmed Carp, gut it, wash it and lay it in a Pewter-dish; take half a pint of White-wine, with a piece of Butter, Mace, Parsley, Thyme and Winter-savory minced small; put them into the fishes belly, and let it stew a quarter of an hour: mince then the hard yolks of two Eggs; lay it with the Herbs about it, and sprinkling on Sugar, serve it up.

To bake Steaks in the French fashion.

With Pepper, Nutmeg and Salt, season your ••eaks lightly; take the lean part of a Leg 〈◊〉〈◊〉 Mutton, mince it small, with some Beef-••et and sweet Herbs, as Thyme, Peneroyal ••d Marjorum; take grated Bread, yolks of ••ggs, Raisins of the Sun, of each a like quan∣••y: work them into rolls, and put them ••n the Steaks in a deep round Pye: sprinkle ••em with Verjuyce, and close them up, li∣••uoring it with the Juyce of two or three ranges.

To boil a Fore-Loin of Pork the best way.

Season it indifferently, and boil it well, ••en have in readiness Sorrel stripped a con∣••derable quantity: beat it, and put to it ••me crumbs of Bread and hard yolks of ••ggs, with Mustard and Salt, and so serve it 〈◊〉〈◊〉, the dish being garnished with green ••aves.

〈◊〉〈◊〉 dress a Leg of Mutton to the best advantage.

In salt and water boil it for the space of an ••our, then cut it into thin slices, set it in a ••sh over the fire, adding a little Salt, grated ••utmeg, Shalot, Thyme and Winter-savo∣••; placing another dish upon it, and stew∣••g it; adding a piece of Butter, serve it up, ••e dish garnished with Pickled Oysters and ••rberries.

To boil a Brisket, Surloin, Chine, Rump, Flan•• Fillet or Buttock of Beef, to the best advantag••

After a week or ten days powdering, it left to your discretion, whether or not yo•• will stuff them: which if you do, it must 〈◊〉〈◊〉 done with such sweet Herbs as are sutabl•• mingling minced Suet and Nutmeg with 〈◊〉〈◊〉 and thrust them in at convenient place•• and being well boiled, serve them in on Brui•• with roots boiled in Milk.

To Stew a Leg of Lamb the best way.

Take the Meat, slice it and put it into yo•• Stewing-pan; season it well with Salt a•••• Nutmeg; add Butter, Raisins in the Su•• Currans and Gooseberries: it being w•• stewed, take the yolks of four Eggs, a qua••¦ter of a pint of Wine-vinegar, two ounc•• of Sugar: beat them well together over gentle fire, place it in the sawce; strew S••¦gar over it, and serve it up.

To boil a Leg of Veal and Bacon the best way.

Take and Lard the former with Bacon, a•• a small quantity of Lemon-peel; take a c••••¦venient piece of Bacon and boil with it; a•••• when your Bacon is boiled, cut it in piec•• and season it with dried Sage and Pep•• small beaten: lay the Bacon about the Ve•• and serve it with Sawcers of green saw••

••arnished with Marigold-flowers, Barberries ••••d Parsley.

A Rump of Beef to Stew the best way.

Let your Beef be seasoned with Salt, Pep∣••er and Nutmeg; lay the fat side downward 〈◊〉〈◊〉 an Earthen-pan, then put in an equal po∣••on of Water and Elder-vinegar, to the quan∣••y of three quarts; add two Onions, and ••alf a handfull of the tops of Rosemary; and ••••ewing it three hours over a soft fire, take it 〈◊〉〈◊〉, and dish it with Sipits; garnishing with ••emon-peel, and sawcing with the Gravy, ••••e fat being scummed off.

To bake a Hare the best way.

Take a large Hare minced, and well sea∣••••ed with beaten Mace, Salt and Pepper, ••aking a proportion of the head and shoul∣••rs, and lay in a layer of Flesh, and Lard, ••••d Butter above and beneath, and serve it with Gallentine sawce, in Sawcers.

To roast a Rabit with Oysters, the best way.

Take a large fat Rabit, wash it and dry 〈◊〉〈◊〉 then half a pint of Oysters after the same ••••nner: put them into the Belly of the Ra∣•••• with a couple of shread Onions, large ••••ce, whole Pepper, and sprigs of Thyme: 〈◊〉〈◊〉 'em up; and when the Rabit is roasted, ••••ce them with Butter, and the yolks of hard

Eggs, and dish the Rabit up; garnishing th•• dish with red Beet-roots and Orange-peel.

To Carbanado Hens or Pullets, the best way.

Take half a dozen hard yolks of Egg•• half a pint of White-wine, and the Gravy mince the Eggs, and boil them up with On••¦on, or some Shalots; add grated Nutmeg with a Ladle or two full of drawn Butter dish your Fowl; pour the sawce on them garnishing your dish with Lemon-peel an•• Violet-leaves.

To set off a dish of Marrow, &c.

Take a pound of fine Paste, rowl it ve•••• thin, and the Marrow taken whole out 〈◊〉〈◊〉 four bones; cleave it in quarters; season with Pepper, Salt and Dates, all minced; la••¦ing one piece in your Paste, framing it pea¦codwise; and so use the rest: then fry the•• in Butter and Sugar, and serve them up, ga••¦nished with Borage-flowers.

To stew a Pheasant, the best fashion or way.

Take a large Pheasant, roast him till ••¦nough, then boil it gently in Mutton-bro•• adding whole Pepper, Mace, the slice or t•• of an Onion, Pruins, Currans and Vinega•• sufficient to make it sharp; then colour 〈◊〉〈◊〉 Broth with bruised Pruins, and serve up Pheasant in it.

To Carbinade Mutton, the best way.

Broil a breast or shoulder of Mutton, scot∣••hing it with your knife; strow on them minced Thyme, grated Nutmeg, and a little Salt, with Claret-wine, Capers, Gravy and a shread Shalot, garnishing with a Lemon-peel.

To roast a Pig.

Take a fat one, cleanse his belly, put in∣to it minced Sage, Currans, Mace, and gra∣••ed Nutmeg: roast him indifferently by a soaking fire, then make up a brisk fire to crackle him, and serve him up with Currans, Bread, Sage, Butter and Nutmeg, made into a thin sawce, with Rose-water.

To stew Venison, the best way.

Take fat Venison, either raw or potted, slice it and put it into your stewing-pan, with Claret-wine, Rosemary-tops, Cloves, Sugar, Vinegar, and grated Bread: being well stew∣ed, add grated Nutmeg, and serve it up, gar∣nished with Luke-Olives.

To make a Fricacy of Chickens, the best way.

Take four or five Chickens about two months old, scald and flea them; put them in Water and White-wine; then take a large Onion, ten or twelve blades of Mace, and the quantitity of a Nutmeg grated: tye

them up in a cloth, with a bundle of sw•••• Herbs and Salt; put them into an Earthe••-pan, and let them simper a while; then ta•••• three or four Anchoveys, five or six Egg half a pound of the best Butter dissolved 〈◊〉〈◊〉 a pint of Mutton-broth; shread the Spic•• small, with a quarter of a pound of Caper•• mix them with the other sawce, and layin•• the Chickens upon it, serve them up with S••¦pits, garnished with sliced Lemon. Thus yo•• may dress and dish up Partridges or Pigeon•• with only the abatement of the Eggs.

To Stew a Fillet of Beef, the newest way.

Take the tenderest, and remove the Ski•• and Sinews; steep it in White-wine, scatter¦ing on it a small quantity of Pepper and Salt▪ then covering it with Wine, add more Pep¦per; and keeping it close down with 〈◊〉〈◊〉 waight, suffer it to steep two nights an•• a day: when taking it out, put it into a•• Earthen-pot with Beef-broth, cover it on 〈◊〉〈◊〉 gentle fire; adding a few Cloves and Mace•• and standing over the fire till it is tender, i•• will be of an admirable taste: serve it u•• with the Broth.

The newest way to boil a Wild-Duck.

The Duck being half roasted, take her of the Spit; put her into a Pan with a pint o•• Claret, and as much Mutton-broth; three

Onions cut, and a bundle of sweet Herbs; ••ee or four slices of Bacon, and some whole ••pper: cover the Pan with another; and ••hen it is stewed or boiled sufficiently, ••••ve it up with the Broth.

To bake a Pig the best way.

Take a Pig, and dress him well as for roast∣••g; mould him up in a coffin of Clay, but∣••ed a little within: put him into an Oven ••ght hours, so that the Clay being dried, the ••g will be very crisp; then serve him up ••th sawce as for roasting.

〈◊〉〈◊〉 boil a Pullet, Capon or Chicken, the best way.

Truss them, and put them into Mutton-••oth, with Mace, Spinage and Endive, Ma∣••••gold-flowers, Bugloss, Borage, Sorrel and ••••rsley: and when they are enough, garnish ••••e dish with Borage and Marigold-flowers, ••••d serve them up in Sipits.

To boil a Capon or Chicken with Sugar-pease.

Take the Pease when young, and dry ••••em in the cods, taking them from thence 〈◊〉〈◊〉 the quantity of two or three handfulls; ••••t them into an Earthen-vessel, with about ••••lf a pound of fresh Butter, and near half a ••at of fair Water; add whole Pepper, Mace ••••d Olive-oyl, of each a small quantity: and ••ur Capon and Chicken being well boiled,

strain the Pease and other Ingredients, a•••• serve them up as sawce with the yolks of t•••• or three Eggs, and half a quartern of Sack.

To hash a Capon or Pullet, the best way.

Take either of them cold, after havi•••• been roasted; take out the brains, and min•• them small with the flesh of the wings; th•• take off the legs and rump intire, then a•••• strong Broth and Gravy, sliced Nutmeg Onion and Salt, and stew the divided par•• in a large Pipkin; and when they are w•• stewed, add some Oysters, Juyce of Orang•• and a yolk of an Egg, and serve them up 〈◊〉〈◊〉 Sipits; garnished with Oranges sliced, a•• Flowers. And thus any Fowl of this or t•• like kind may be hashed.

To boil a Pullet or Capon with Asparagrass.

Boil the Fowl in fair water; put bruis•• Mace, chopped Parsley and sweet Butter in its belly, tying up the vent: being boile•• take out the Parsley and Mace, garnishi•••• the dish with it; in which have Asparagra•• ready boiled, place it in good order.

To fry a Rabit with sweet Sawce.

Cut it in pieces orderly, and wash it wel•• then dry it in a coth, and fry it with swe•• Butter: being half fryed, slice some of it v••¦ry small; put it into a quarter of a pint 〈◊〉〈◊〉

Cream, the yolks of two Eggs, some gra∣ted Nutmeg and Salt: when the Rabit is thoroughly fryed, pour them upon it, and keep 'em stirring, adding Verjuyce, fresh Butter and Sugar a like quantity, and serve them up with Sipits; garnishing the dish with any green thing.

To Stew a Mallard.

First let it be half roasted, then cut it into small pieces, putting it into a dish, with Gra∣vy, fresh Butter, and a handfull of minced Parsley, with two or three Onions and a hard Lettice: let them stand an hour, then add Pepper, Salt and Lemon-juyce, and serve it up with Sipits, and a garnish of Lemon-peel.

To fry a Neats-Tongue the best way.

The Tongue being boiled and blanched, cut it, season it with Cinamon, grated Nut∣meg and Sugar; then add yolks of Eggs and Lemons cut in small pieces, frying them in spoonfulls with sweet Butter; then heat it hot, pour on your Tongue the sawce and su∣gar, and serve it up.

To boil a Haunch of Venison in the best manner.

Stuff it with sweet Herbs, Parsley and Beef-suet minced small, as likewise with the yolk of hard Eggs; the stuffing materials being seasoned with Salt, Nutmeg and Ginger, and

the Venison being powdered, boil it in strong Broth, and in another pot two or three Col¦leflowers, adding to them a quart of new Milk; and they being taken up, boil in the same liquor a handfull or two of Sorrel o•• Spinage; then part of the Broth being taken away, put in Vinegar, sweet Butter, grated Bread and Nutmeg; then lay the Spinage upon sipits round the dish, laying the Veni∣son in the middle, and Colliflowers in order▪ garnishing the dish with Parsley, Spinage▪ and Marigold-flowers.

To roast a Goose in the newest fashion.

Draw your Goose, and put her on a Spit laying her to a gentle fire, which you must increase by degrees: then take nine or ten soft Apples, or Pippins for want of them; boi•• them in a pint of White-wine, sweeten them with Sugar, and then add a small quantity o•• Mustard when they are come to a pulp, and a spoonfull of Rose-water: stir them well, and put it in Sawcers apart; though for gree•• Geese the sawce is generally the Juyce o•• Sorrel, scalded Gooseberries, Butter and Sugar.

To boil a Pike the best way.

Wash and gut it, bring the head and ta•• together in a circle, scotching the back t•• make it pliable; boil it in Water, Salt an••

Vinegar, putting it in when the water boils; it being enough, take it out, and serve it up with Ginger, grated Bread, Butter, White-wine, Oysters, Dates, and the Juyce of Le∣mons; garnished with green Leaves or Flowers.

To Stew a Pike the best way.

Wash out the blood, flat it, and lay it in a dish, cover it with White-wine; add, when it boils, whole Cinamon, Mace, Salt and sweet Butter, and dish it up on sipits.

To boil a Salmon the best way.

Cover it with Water, add Rosemary and Thyme-tops, Winter-savory and Salt: then add more a pint of Vinegar, and serve it up with Butter, the Juyce of Lemons and An∣choveys made into sawce.

To roast an Eel the best way.

Take one pretty large Eel, take out the ••ntrails after it is skinned, then fill the belly with sweet Herbs and Butter, beaten together ••n a Mortar; after that draw the skin over a∣gain, and fasten the Eel with strings to the Spit, and moderately roast it; then with the Herbs, Anchovey-sawce and Butter, together with the Gravy, serve it up.

To roast a Lobster the best way.

Take a large one, whilst alive, bind up th•• claws, and fasten it to the Spit before a gen¦tle fire; baisting it first with Water and Salt then with Butter and Claret-wine; and whe•• it is enough, break the shell, take out the Meat and serve it up with Anchovey-sawce and stewed Oysters.

To roast a Pound of Butter.

Lay your Butter in water till it be ver•• stiff, then fix it upon a small Spit; lay i•• down before a gentle fire; and as soon as i•• begins to drop, dredg Bread on it, and so con¦tinue to do, adding a little beaten Cinamon and Sugar till the Bread has soaked up all the Butter: which done, make the out-side brown and serve it up in the nature of a Quaking pudding, with Verjuyce, Butter, Rose-wate•• and Sugar.

To make Sauseages the best way.

Take a Leg of Pork, divide the fat fro•• the lean, and chop the latter small, with Ma••¦jorum, Peny-royal, Thyme and Winter savo¦ry, adding Salt, Pepper, and a little Ginge•• together, with half the quantity of Meat 〈◊〉〈◊〉 Beef-suet; and being very small, fill it i•• Sheeps-guts with a Whalebone-fescue, an•• dry them in a Chimney for your use.

To dress a dish of Anchoveys the hest way.

Take the best Leghorn Fish, about a year ••ld, not being rusty, wash them, and smooth ••ff the white and scales; divide them equally 〈◊〉〈◊〉 four quarters at length, lay one laying wa∣••ing in and out, and between them another ••rait, in the figure of a Star, making of the ••ones the figure of a Crown, and placing it 〈◊〉〈◊〉 the center of the dish: garnish it with L••∣••ois, Olives, Sampher, Pickled Barberries, Pickled Broom-buds, Mushroons, Capers, and slices of Pickle Cucumbers, in what form ••ou please; adding a sufficient quantity of Oyl and Vinegar.

How to dress a dish of Caveer the best way.

Take that which is not rusty nor over∣••ried, steep it in the best Florence-Oyl for ••he space of an hour; then take it out, and work it with a little Vinegar and Pepper into 〈◊〉〈◊〉 form or figure as best fancies you, and then garnish it with Olives and Barberries, ser∣••ing it up with Oyl.

The best way to dress a dish of Pickle-Herrings.

Take new Herrings, or the best you can get, take off the skins, and take out the bones, ••••ice the Herrings, and mince them very small; ••hen shread Pickle-Cucumbers, Shalots or Onions, Lemon-peel, Codlings, Pippins or

Pome-waters: mix the whole matter with Capers, Barberries and Broom-buds: gar∣nish the dish with Olives, French-beans and Mushroons: make it into a figure, add Oyl, Vinegar and Pepper, and serve it up: or, if you please, you may garnish it with Pickled-Oysters.

To set out a dish of Pickles.

Place in the midst your Cucumber, then your large Olives, then French-Beans at length, and small Olives between them, then Mushroons and Capers, and on the edges of the dish Pickled Grapes, Pickled Gilli-flow∣ers and Broom-buds, and so serve them up.

How to Pot Fowl in order to their keeping by Sea or Land, &c.

Roast Ducks, Mallards, Teals, Widgeons, Pigeons or Chickens: drain them from the Gravy, and put into the bellies of them a little Pepper and Salt, with a little bruised Mace and some Cloves; then take the fat that came from them, press them a little flattish, and mixing the fat with sweet Herbs; when you have laid your Fowl in order in a glazed Earthen-pot, pour the melted Butter, &c. hot on them till they are covered; on that strew some Pepper and slices of Nutmeg; then cover it with Bay-leaves, and close it up with Leather: and being fast tied down, rub

a little Butter on the Leather to keep it moist, and the Fowl will keep a twelvemonth.

To dress Kid with the colour and taste of Venison.

Take a Haunch well fleshed, and indiffe∣rent fat, pluck away the skin and superfluous fat; open it from the bone, and thrust in some Peter-salt, then lay it two hours in water that has been newly heated; after that dry it, and put it on your Spit, or bake it in a Pasty, and it will have the colour and flavour of Ve∣nison.

An Excellent way of Hashing any sort of Meat.

Take your Meat, slice it thin, sprinkle it with a little Salt, Pepper, and shreaded sweet Herbs, put it into your Pan with a piece of fresh Butter and the Juyce of a Lemon; add a few bruised Cloves, Oysters, and an Ancho∣vey: garnish your dish with Parsley and sli∣ces of Lemon, and serve it up.

How to roast a Salmon the best way.

Take a Jole or Rand, and divide it into four pieces; season it with Salt and grated Nutmeg: stick on it a few Cloves, and fasten it on a small Spit, putting between it a few Bay-leaves; stick in the out-side little sprigs of Rosemary; baste it with Butter; save the dripping; sawce it with Butter, Verjuyce, and Juyce of Oranges; garnishing it with some slices.

To fry Salmon the best way.

Take a Chine, Jole or Rand, fry it in the best Butter; and finding it crisp, let your sawce be made of Claret-wine, sweet But∣ter, grated Nutmeg, Orange-juyce, and the liquor of Pickled-Oysters: heat them toge∣ther, and pour them on the Fish: and for a garnish, lay Parsley and Sage-leaves fryed in Butter.

How to recover tainted Venison, and make Mutton, Beef or Lamb, pass for Venison.

As for the first, wrap it up in a clean cloth a little dampish, dig a hole in the Earth, put it in, and let it lye twenty-four hours, and the scent will be gone, the Earth drawing it away.

As for the latter, Take your Mutton, &c. and dip it in Pig's blood, or any wholesome warm blood; then parboil it in small Beer and Vinegar, and let it stand all night; then put to it some Turnsole, and bake it, and it will look and eat like Venison.

To roast a Carp the best way.

Draw and wash him alive, taking out his Intrails, and with Lemon-juyce, Caro∣ways, grated Bread and Nutmeg, Currans, Cream, Almond-paste and Salt, make a Pud∣ding, and put it into its belly, insomuch that

it may fill it full, the Pudding being put through the Gills, and fasten them: and when it is roasted, make sawce with what drops from it; adding the Juyce of Oranges, Ci∣namon, Sugar and Butter, and dish it up.

To Stew a Carp the French way.

Take him alive, and bleed him; then take out all his Intrails, and scrape the Scales from off the back; then take a quart of Claret, Mace, Ginger, Cloves, Nutmegs, sweet Herbs, a large Onion and Salt: let them boil in the Stew-pan, then put in the Carp, with half a pound of sweet Butter; it being enough, lay it in a dish, and make a sawce of grated Bread, Lemon-juyce, beaten Butter, and what re∣mains of the liquid part in the Stew-pan, and garnish it with green Spinage and stew∣ed Oysters.

To Stew Oysters after the best manner.

Take the largest, parboil them in the wa∣ter that comes from them, and afterward wash them in warm water; put them into a Pipkin, adding Onion, Mace, Pepper, Nut∣meg, and a pint of Wine, with as much Vi∣negar, if you have two quarts of Oysters; add likewise a pound of sweet Butter, and a spoonfull of Salt; then dish them up with Si∣pits, having stewed them, and garnish with Barberries and Lemon-peel.

To Stew Flounders.

Take the largest, draw and wash them, giving them a scotch or two on the belly; put to them, being in your stewing-pan, small Oysters, Pepper, Ginger, an Onion, sweet Herbs, Salt, suffering them to stew as soon as may be, then dish them up with sipits: And for sawce, take beaten yolks of Eggs, Lemon-juyce, Butter, and a little Ginger; garnishing with Lemon-peel.

To roast an Eel the Dutch way.

Strip her, put into her Belly grated Bread, sweet Herbs and Butter; then draw the skin over her again, and fasten her to the Spit; baisting her with salt and water: being e∣nough, take off the skin by ripping it up, and serve her up with the Herbs made into a sawce, with Butter and Juyce of Lemons, and a little Claret-wine.

To Stew Breams.

Draw, dry them, and let them be well salted; lay them on a Grid-iron over a Char∣cole fire; suffer them to be brown on both sides; then put half a pint of Claret into a Pewter-dish, set it over the fire to boil, add three Anchoveys, two sliced Onions, a pint of Oysters, and a little Thyme: when it has boiled, put to it a little melted Butter and

Nutmeg; then dish up the Fish, and pour the sawce on it, with yolks of hard Eggs minced.

To boil a Mullet the best way.

Save the Liver and Roe, and scald him; then put the water on boiling-hot, adding half a pint of Claret, and a bunch of sweet Herbs, Salt, Vinegar, and two Onions, with a sliced Lemon: take a Nutmeg, quarter it, with Mace and Butter, drawn with Claret, dissolving in it two or three Anchoveys: sea∣son the sawce with salt; dish up your Fish; and serve it up with a garnish of stewed Oy∣sters and Bay leaves.

At one and the same charge, as to the Saw∣ces, you may dress a dozen of either of the last mentioned Fish.

How to dress a Cods-head the best way.

The Head being cut fair, boil it in water and salt, adding a pint of Vinegar, that the Head may be a little more than covered; putting into the mouth of it a quart of Oy∣sters, a bundle of sweet Herbs and an Oni∣on, binding the Jaws with a thread: when it is well boiled, set it a drying over a cha∣fing-dish; then take Oyster-liquor, a sliced Onion, and two or three Anchoveys; ad∣ding a quarter of a pint of White-wine, and a pound of sweet Butter: pour them on the Head, and stick the Oysters where

they will enter: scatter over it grated Bread and Nutmeg; garnish the dish with sliced Lemon, or any green thing.

And thus have I given you Instruction as to the Dressing, &c. Flesh, Fish, and Fowl: And now proceed to the remaining necessa∣ry part of Cookery, which is Pastry.