The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers.
         Cooper, Joseph, chiefe cook to the late king.
      
       
         This text is an enriched version of the TCP digital transcription A34445 of text R20750 in the  English Short Title Catalog (Wing C6055). Textual changes  and metadata enrichments aim at making the text more  computationally tractable, easier to read, and suitable for network-based collaborative curation by amateur and professional end users from many walks of life.  The text has been tokenized and linguistically annotated with  MorphAdorner. The annotation includes standard spellings that support the display of a text in a standardized format that preserves archaic forms ('loveth', 'seekest'). Textual changes aim at restoring the text the author or stationer meant to publish.  This text has not been fully proofread 
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         EarlyPrint Project
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         ESTC R20750
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         54369
         
           
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         Images scanned from microfilm: (Early English books, 1641-1700 ; 88:12)
      
       
         
           
             The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers.
             Cooper, Joseph, chiefe cook to the late king.
          
           [12], 192 p.
           
             Printed by J.G. for R. Lowndes ...,
             London :
             1654.
          
           
             Reproduction of original in British Library.
          
        
      
    
     
       
         eng
      
       
         
           Cookery -- Early works to 1800.
        
      
    
       A34445  R20750  (Wing C6055).  civilwar no The art of cookery refin'd and augmented. Containing an abstract of some rare and rich unpublished receipts of cookery: collected from the p Cooper, Joseph, chiefe cook to the late king 1654    30535 87 0 0 0 0 0 28 C  The  rate of 28 defects per 10,000 words puts this text in the C category of texts with between 10 and 35 defects per 10,000 words. 
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           THE
           ART
           OF
           COOKERY
           REFIN'D
           AND
           AUGMENTED
           .
        
         
           Containing
           an
           Abstract
           of
           some
           rare
           and
           rich
           unpublished
           Receipts
           of
           
             COOKERY
             :
          
        
         
           Collected
           from
           the
           practise
           of
           that
           incomparable
           Master
           of
           these
           Arts
           ,
           Mr.
           
             Jos.
             Cooper
             ,
          
           chiefe
           Cook
           to
           the
           Late
           KING
           ;
           With
           severall
           other
           practises
           by
           the
           Author
           ,
           with
           an
           addition
           of
           Preserves
           ,
           Conserves
           ,
           &c.
           offering
           an
           infallible
           delight
           to
           all
           Judicious
           Readers
           .
        
         
           
             LONDON
             ,
          
           Printed
           by
           
             J.
             G.
          
           for
           
             R.
             Lowndes
          
           at
           the
           White-lyon
           in
           St.
           
           
             Paul's
          
           Church-yard
           ,
           neer
           the
           West
           end
           .
           1654.
           
        
      
       
       
         
         
           
             READER
             ,
          
        
         
           THOUGH
           the
           
             cheats
          
           of
           some
           preceding
           
             pieces
          
           that
           treated
           on
           this
           subject
           (
           whose
           
             Title-pages
             ,
          
           like
           the
           contents
           of
           a
           weekly
           Pamphlet
           ,
           promised
           much
           more
           than
           the
           Books
           performed
           )
           may
           have
           provided
           this
           but
           a
           cold
           intertainment
           at
           its
           first
           coming
           abroad
           ;
           yet
           I
           know
           it
           will
           not
           stay
           long
           in
           the
           world
           ,
           before
           every
           
             rationall
             Reader
          
           will
           cleare
           it
           of
           all
           alliance
           to
           those
           false
           pretenders
           .
           Ladies
           ,
           forgive
           my
           
           confidence
           if
           I
           tell
           you
           ,
           that
           I
           know
           this
           piece
           will
           prove
           your
           favourite
           ;
           and
           if
           any
           thing
           displeases
           you
           ,
           it
           will
           be
           to
           see
           so
           many
           uncommon
           ,
           and
           undeflour'd
           
             Receipts
          
           prostituted
           to
           the
           publique
           view
           ,
           which
           perchance
           you
           will
           think
           might
           have
           been
           plac'd
           better
           among
           the
           paper-secrets
           in
           a
           few
           of
           your
           Cabinets
           ;
           but
           't
           is
           easie
           to
           pardon
           that
           offence
           ,
           which
           is
           onely
           committed
           in
           favour
           of
           the
           Common
           good
           .
           I
           could
           say
           ,
           that
           the
           skilfullest
           professors
           of
           either
           Art
           need
           not
           blush
           to
           take
           out
           new
           lessons
           from
           hence
           ,
           but
           't
           is
           not
           safe
           to
           prepossesse
           and
           bespeak
           expectation
           .
        
         
           Farewell
           .
        
      
       
       
         
           A
           Table
           of
           the
           Receipts
           in
           the
           following
           Treatise
           .
        
         
           
             How
             to
             hashe
             a
             Leg
             of
             Mutton
             .
             
               pag.
               1.
               
            
          
           
             How
             to
             boyle
             a
             shoulder
             of
             Mutton
             .
             
               pag.
               2
            
          
           
             How
             to
             boyl
             a
             neck
             of
             Mutton
             
               pag.
               4
            
          
           
             How
             to
             stew
             a
             Loyn
             or
             Neck
             of
             Mutton
             .
             
               pag.
               5
            
          
           
             Another
             way
             for
             the
             same
             .
             
               pag.
               6
            
          
           
             How
             to
             boyl
             a
             breast
             of
             mutton
             .
             
               ib.
            
          
           
             How
             to
             farce
             a
             knuckle
             of
             veal
             .
             
               pag.
               7
            
          
           
             How
             to
             boyle
             a
             neck
             or
             breast
             of
             veale
             .
             
               pag.
               8
            
          
           
             How
             to
             stew
             a
             Calves
             head
             .
             
               pag.
               9
            
          
           
             How
             to
             stew
             a
             loyn
             of
             Lamb
             .
             
               pag.
               10
            
          
           
             How
             to
             boyle
             a
             joynt
             of
             Lamb
             .
             
               pag.
               11
            
          
           
             How
             to
             boyl
             a
             hanch
             of
             Venison
             .
             
               pag.
               12
            
          
           
             How
             to
             boyle
             a
             Duck
             .
             
               pag.
               13
            
          
           
           
             How
             to
             boyle
             a
             Coney
             .
             
               ib.
            
          
           
             How
             to
             stew
             a
             Neats
             tongue
             .
             
               pag.
               14
            
          
           
             How
             to
             boyle
             a
             Chicken
             .
             
               pag.
               15
            
          
           
             Another
             way
             for
             the
             same
             .
             
               pag.
               16
            
          
           
             How
             to
             boyle
             Pidgeons
             .
             
               pag.
               17
            
          
           
             How
             to
             make
             a
             grand
             boyled
             meat
             .
             
               pag.
               18
            
          
           
             Another
             way
             for
             the
             same
             .
             
               pag.
               20
            
          
           
             How
             to
             make
             White-broth
             .
             
               pag.
               21
            
          
           
             How
             to
             boyle
             a
             Capon
             or
             Pullet
             with
             French
             Barley
             .
             
               pag.
               22
            
          
           
             How
             to
             make
             stewed
             broth
             .
             
               pag.
               24
            
          
           
             How
             to
             boyle
             a
             Pike
             .
             
               pag.
               25
            
          
           
             Another
             way
             for
             the
             same
             .
             
               pag.
               27
            
          
           
             How
             to
             stew
             a
             Carp
             .
             
               pag.
               28
            
          
           
             Another
             way
             for
             the
             same
             .
             
               pag.
               29
            
          
           
             How
             to
             stew
             a
             Bream
             .
             
               pag.
               30
            
          
           
             How
             to
             stew
             an
             Eele
             .
             
               pag.
               31
            
          
           
             How
             to
             stew
             Oysters
             .
             
               pag.
               32
            
          
           
             How
             to
             stew
             Cockles
             ,
             being
             taken
             out
             of
             the
             shells
             .
             
               pag.
               33
            
          
           
             How
             to
             stew
             Lobsters
             .
             
               pag.
               34
            
          
           
             How
             to
             stew
             Artechokes
             .
             
               pag.
               35
            
          
           
             How
             to
             stew
             Potatoes
             .
             
               pag.
               36
            
          
           
             How
             to
             stew
             Pippins
             .
             
               pag.
               37
            
          
           
           
             To
             pickle
             Salmon
             to
             keep
             halfe
             a
             yeare
             .
             
               pag.
               38
            
          
           
             To
             pickle
             Cucumbers
             .
             
               pag.
               39
            
          
           
             To
             souce
             a
             Tench
             with
             jelly
             .
             
               pag.
               41
            
          
           
             How
             to
             souce
             a
             Pig
             .
             
               pag.
               43
            
          
           
             To
             souce
             a
             Rams
             head
             .
             
               pag.
               44
            
          
           
             To
             pickle
             Oysters
             .
             
               pag.
               45
            
          
           
             To
             pickle
             Artechokes
             .
             
               pag.
               46
            
          
           
             To
             make
             a
             Sallet
             of
             Salmon
             .
             
               pag.
               47
            
          
           
             To
             keep
             Beefe
             three
             weeks
             fresh
             enough
             to
             roast
             .
             
               ibid.
            
          
           
             How
             to
             roast
             a
             Shoulder
             of
             Mutton
             with
             Oysters
             .
             
               pag.
               48
            
          
           
             To
             hash
             a
             shoulder
             or
             leg
             of
             mut.
             .
             
               pag.
               49
            
          
           
             To
             make
             sauce
             for
             any
             joynt
             of
             roasted
             Mutton
             .
             
               pag.
               50
            
          
           
             Make
             a
             hashe
             of
             a
             leg
             of
             Lamb
             .
             
               pag.
               52
            
          
           
             Farce
             a
             leg
             of
             Veale
             to
             roast
             .
             
               pag.
               53
            
          
           
             To
             roast
             a
             Pig
             with
             the
             skin
             off
             .
             
               pag.
               54
            
          
           
             To
             roast
             a
             Calves
             head
             with
             Oysters
             .
             
               pag.
               55
            
          
           
             How
             to
             hashe
             a
             Capon
             .
             
               pag.
               57
            
          
           
             Sauce
             for
             roasted
             pullet
             or
             capon
             .
             
               pag.
               58
            
          
           
             For
             Woodcocke
             ,
             Snipe
             ,
             &c.
             
               pag.
               59
            
          
           
             Partridge
             sauce
             .
             
               pag.
               60
            
          
           
           
             T●●oast
             Larks
             with
             Bacon
             .
             
               ib.
            
          
           
             Roasted
             Quails
             ,
             sauce
             for
             them
             .
             
               pag.
               61
            
          
           
             How
             to
             roast
             Oysters
             .
             
               ibid.
            
          
           
             To
             make
             Olaves
             of
             Veale
             .
             
               pag.
               62
            
          
           
             How
             to
             roast
             a
             large
             Eele
             .
             
               pag.
               63
            
          
           
             To
             roast
             Pidgeons
             or
             Chickens
             .
             
               pag.
               64
            
          
           
             Batter
             to
             fry
             your
             garnish
             with
             
               pag.
               66
            
          
           
             To
             make
             a
             frikese
             of
             a
             Loine
             of
             Veale
             .
             
               pag.
               67
            
          
           
             To
             make
             a
             frikese
             for
             chickens
             
               pag.
               69
            
          
           
             Another
             frikese
             of
             Chickens
             ,
             Pidgeons
             ,
             Rabbets
             ,
             &c.
             
               pag.
               70
            
          
           
             To
             make
             a
             frikese
             of
             Veal
             or
             lamb
             ,
             Sweet-breads
             and
             Stones
             
               pag.
               71
            
          
           
             How
             to
             fry
             Oysters
             .
             
               pag.
               72
            
          
           
             Sauce
             for
             fryed
             Soles
             .
             
               pag.
               73
            
          
           
             How
             to
             fry
             Turbut
             .
             
               ibid.
            
          
           
             How
             to
             fry
             Artechokes
             .
             
               pag.
               74
            
          
           
             To
             fry
             Skerroots
             .
             
               pag.
               75
            
          
           
             To
             fry
             Mushromes
             .
             
               pag.
               76
            
          
           
             To
             fry
             Beanes
             .
             
               pag.
               77
            
          
           
             To
             make
             a
             Tansey
             .
             
               pag.
               78
            
          
           
             How
             to
             fry
             Glarie
             .
             
               pag.
               79
            
          
           
             To
             make
             Veale
             Toasts
             .
             
               pag.
               80
            
          
           
             To
             make
             Fritters
             .
             
               pag.
               81
            
          
           
           
             How
             to
             make
             Pancakes
             .
             
               pag.
               8●
            
          
           
             To
             fry
             young
             Artechokes
             .
             
               pag.
               83
            
          
           
             Scotch
             Scollops
             of
             Veale
             .
             
               pag.
               85
            
          
           
             To
             fry
             Toasts
             .
             
               pag.
               86
            
          
           
             To
             fry
             Veale
             .
             
               ibid.
            
          
           
             Of
             Puff-paste
             .
             
               pag.
               87
            
          
           
             Of
             coole
             Butter-paste
             .
             
               pag.
               88
            
          
           
             Paste
             for
             thin
             Bake-meats
             .
             
               pag.
               89
            
          
           
             For
             cold
             Bake-meats
             .
             
               pag.
               90
            
          
           
             To
             make
             a
             Steak-pie
             of
             mutton
             .
             
               ib.
            
          
           
             To
             make
             a
             pie
             of
             a
             Fillet
             of
             Veal
             .
             
               pag.
               92
            
          
           
             How
             to
             bake
             a
             loyn
             of
             Veal
             .
             
               pag.
               93
            
          
           
             How
             to
             make
             a
             Lamb-pie
             .
             
               pag.
               94
            
          
           
             How
             to
             make
             a
             Tongue-pie
             .
             
               pag.
               95
            
          
           
             How
             to
             make
             a
             Chicken-pie
             
               pag.
               96
            
          
           
             How
             to
             make
             a
             Paris-pie
             .
             
               pag.
               98
            
          
           
             A
             Pie
             answerable
             to
             the
             grand
             boyled
             meat
             ,
             with
             
               10
            
             other
             pies
             belonging
             to
             the
             first
             :
             Figur'd
             ,
             &c.
             
               pag.
               99
            
          
           
             How
             to
             make
             a
             Bacon-tart
             .
             
               pag.
               114
            
          
           
             A
             Spinage-tart
             .
             
               pag.
               115
            
          
           
             To
             make
             Cheesecakes
             .
             
               pag.
               117
            
          
           
             How
             to
             make
             an
             Almond-tart
             
               pag.
               118
            
          
           
             How
             to
             make
             a
             Clary-pie
             .
             
               pag.
               119
            
          
           
           
             ●ow
             to
             make
             a
             Custard
             without
             eggs
             .
             
               pag.
               121
            
          
           
             Ho
             to
             make
             little
             Pasties
             ,
             &c.
             
               pag.
               122
            
          
           
             How
             to
             make
             an
             Apricock-tart
             .
             
               pag.
               124
            
          
           
             To
             make
             a
             Gooseberry-tart
             green
             .
             
               ib
            
          
           
             A
             Codling-tart
             .
             
               pag.
               125
            
          
           
             How
             to
             make
             a
             made
             dish
             of
             Puff-paste
             .
             
               pag.
               126
            
          
           
             A
             Red-deer-pie
             .
             
               pag.
               127
            
          
           
             How
             to
             make
             a
             Pie
             of
             a
             leg
             of
             Pork
             
               pag.
               128
            
          
           
             How
             to
             make
             a
             Pig-pie
             .
             
               ibid.
            
          
           
             How
             to
             make
             a
             Lampre-pie
             .
             
               pag.
               130
            
          
           
             A
             Salmon-pie
             .
             
               pag.
               131
            
          
           
             Instructions
             ▪
             &c.
             
               ib.
            
          
           
             How
             to
             make
             an
             Olave-pie
             
               pag.
               132
            
          
           
             How
             to
             make
             butter'd
             Loaves
             .
             
               pag.
               134
            
          
           
             How
             to
             make
             Cheesecakes
             without
             milk
             .
             
               pag.
               135
            
          
           
             How
             to
             make
             an
             Ox
             palat-pie
             .
             
               pag.
               136
            
          
           
             How
             to
             make
             a
             Rice-pudding
             baked
             .
             
               pag.
               138
            
          
           
             How
             to
             make
             Bread-puddings
             .
             
               ib.
            
          
           
             How
             to
             make
             French-barly-puddings
             .
             
               pag.
               139
            
          
           
           
             To
             make
             Haggus-puddings
             .
             
               ibi●
            
          
           
             A
             boyled
             Pudding
             .
             
               pag.
               140
            
          
           
             An
             Oatmeal-pudding
             .
             
               pag.
               141
            
          
           
             To
             make
             a
             Hasty-pudding
             in
             a
             bag
             .
             
               pag.
               142
            
          
           
             To
             make
             a
             Shaking
             pudding
             .
             
               ib.
            
          
           
             To
             make
             Puddings
             of
             Wine
             .
             
               pag.
               143
            
          
           
             To
             make
             French-barly-puddings
             .
             
               pag.
               144
            
          
           
             An
             Oatmeale-Pudding
             .
             
               pag.
               145
            
          
           
             White-puddings
             ,
             
               pag.
               146
            
          
           
             Rice
             puddings
             ,
             &c.
             
               pag.
               147
            
          
           
             To
             make
             Black-puddings
             .
             
               pag.
               148
            
          
           
             To
             make
             a
             Posset
             .
             
               pag.
               149
            
          
           
             To
             make
             Barly-cream
             .
             
               pag.
               150
            
          
           
             To
             make
             Stone-creame
             .
             
               pag.
               151
            
          
           
             To
             make
             Macroones
             .
             
               pag.
               152
            
          
           
             To
             make
             a
             Foole
             .
             
               pag.
               153
            
          
           
             To
             make
             Almond-puff
             .
             
               ibid.
            
          
           
             A
             Syllabub
             .
             
               pag.
               154
            
          
           
             To
             make
             Cream
             with
             Snow
             .
             
               pag.
               156
            
          
           
             To
             make
             a
             Rice
             Florentine
             .
             
               ibid.
            
          
           
             To
             make
             Cream-cabbidge
             .
             
               pag.
               157
            
          
           
             To
             make
             Indian
             Puffs
             .
             
               pag.
               159
            
          
           
             To
             make
             a
             Posset-pie
             .
             
               ibid.
            
          
           
           
             An
             excellent
             clouted
             Cream
             .
             
               pag.
               160
            
          
           
             Codling-cream
             .
             
               pag.
               161
            
          
           
             Almond-cream
             .
             
               ibid.
            
          
           
             A
             quaking
             Pudding
             .
             
               pag.
               162
            
          
           
             To
             make
             Apricock-chips
             .
             
               pag.
               163
            
          
           
             To
             dry
             Apricocks
             with
             the
             full
             ▪
             &c.
             
               pag.
               164
            
          
           
             To
             dry
             Apricocks
             with
             halfe
             ,
             &c.
             
               pag.
               165
            
          
           
             To
             candy
             Oranges
             with
             Marmalede
             .
             
               pag.
               167
            
          
           
             To
             make
             Paste
             of
             Oranges
             .
             
               pag.
               169
            
          
           
             To
             make
             Jelly
             of
             John-apples
             ,
             &c.
             
               pag.
               171
            
          
           
             To
             preserve
             Pearmains
             in
             slices
             .
             
               pag.
               172
            
          
           
             To
             make
             Jelly
             of
             Raspasses
             .
             
               pag.
               173
            
          
           
             To
             preserve
             Pippins
             in
             jelly
             .
             
               pag.
               174
            
          
           
             To
             dry
             Pippins
             .
             
               pag.
               175
            
          
           
             To
             make
             Snow
             .
             
               pag.
               176
            
          
           
             To
             make
             Raspes
             Cakes
             .
             
               pag.
               179
            
          
           
             To
             preserve
             Raspesses
             .
             
               pag.
               181
            
          
           
             To
             preserve
             Cherries
             .
             
               pag.
               182
            
          
           
             To
             make
             Quince-cakes
             the
             true
             way
             .
             
               pag.
               184
            
          
           
             To
             preserve
             sweet
             Lemmons
             .
             
               pag.
               185
            
          
           
             The
             best
             way
             to
             preserve
             Oranges
             .
             
               pag.
               187
            
          
           
             To
             make
             jelly
             of
             Oranges
             .
             
               pag.
               188
            
          
           
             To
             candy
             Oranges
             .
             
               pag.
               189
            
          
           
             How
             to
             make
             Christall
             jelly
             .
             
               pag.
               191
            
          
           
             How
             to
             make
             white
             Leach
             of
             Cream
             .
             
               pag.
               192
            
          
        
         
           FINIS
           .
        
      
    
     
       
       
         
           THE
           ART
           OF
           
             COOKERY
             ,
          
           REFINED
           AND
           AUGMENTED
           .
        
         
           
             How
             to
             hashe
             a
             leg
             of
             Mutton
             .
          
           
             HAlfe
             boyle
             the
             Mutton
             in
             Water
             ,
             then
             take
             it
             up
             and
             slice
             it
             into
             thinne
             slices
             ,
             onely
             leave
             some
             about
             the
             bone
             ;
             put
             it
             into
             
             a
             pipkin
             with
             strong
             broth
             ,
             or
             the
             broth
             which
             boyled
             it
             ,
             with
             three
             or
             foure
             boyled
             Onions
             minced
             ,
             a
             little
             Pepper
             ,
             large
             Mace
             ,
             one
             pinte
             of
             Claret
             or
             White-Wine
             ,
             and
             a
             little
             Vinegar
             .
             This
             being
             done
             ,
             let
             it
             stew
             above
             an
             hour
             ,
             then
             put
             a
             faggot
             of
             sweet
             Herbs
             ,
             that
             is
             ,
             Time
             ,
             sweet-Marjerome
             ,
             winter-Savory
             ,
             and
             Rosemary
             ,
             stew
             it
             a
             little
             after
             ,
             then
             scumme
             off
             all
             the
             fat
             ,
             and
             put
             to
             the
             meat
             a
             minced
             Lemmon
             and
             Salt
             ,
             then
             dish
             the
             bone
             ,
             and
             pour
             the
             meat
             upon
             it
             ,
             garnish
             it
             with
             Lemmon
             ,
             Large
             Mace
             and
             scalded
             Parsly
             ,
             then
             sippit
             it
             ,
             and
             serve
             it
             up
             hot
             to
             the
             table
             .
          
        
         
           
             How
             to
             boyle
             a
             shoulder
             of
             Mutton
             .
          
           
             HAlfe
             boyle
             the
             Mutton
             in
             Water
             ,
             then
             slice
             it
             as
             ▪
             before
             ,
             
             fore
             ,
             and
             preserve
             the
             gravie
             ,
             putting
             the
             Mutton
             into
             a
             pipkin
             with
             some
             of
             the
             broth
             which
             boyled
             it
             ,
             a
             little
             grated
             bread
             ,
             Oyster-liquor
             ,
             Vinegar
             ,
             Bacon
             scalded
             and
             sliced
             thin
             ,
             a
             quarter
             of
             a
             pound
             of
             Sausages
             stripped
             out
             of
             their
             skin
             ,
             large
             Mace
             ,
             and
             a
             little
             sliced
             Nutmeg
             ,
             (
             put
             not
             in
             the
             gravie
             till
             it
             be
             almost
             stewed
             )
             and
             let
             all
             these
             boyle
             almost
             an
             hour
             ;
             then
             put
             to
             them
             a
             pinte
             of
             Oysters
             ,
             a
             faggot
             of
             sweet
             Herbs
             and
             Salt
             ,
             stew
             them
             together
             ,
             take
             out
             the
             bone
             and
             broyl
             it
             and
             dish
             it
             ,
             then
             scumme
             off
             the
             fat
             ,
             putting
             a
             little
             minced
             Lemmon
             into
             it
             ,
             shaking
             it
             well
             together
             ,
             dish
             it
             on
             the
             bone
             ,
             garnish
             it
             with
             fryed
             Oysters
             in
             batter
             ,
             Lemmon
             sliced
             and
             Barberries
             ;
             before
             you
             dish
             it
             rubbe
             the
             dish
             with
             a
             clove
             of
             Garlike
             .
          
        
         
         
           
             How
             to
             boyle
             a
             neck
             of
             Mutton
             ▪
          
           
             BOyle
             your
             Mutton
             as
             fair
             as
             you
             can
             in
             Water
             and
             Salt
             .
             For
             your
             Sauce
             take
             a
             little
             handfull
             of
             Samphiere
             and
             put
             it
             into
             a
             pipkin
             ,
             with
             strong
             Broth
             ,
             Verjuice
             ,
             large
             Mace
             ,
             Pepper
             ,
             an
             Onion
             ,
             the
             yolkes
             of
             three
             or
             foure
             Eggs
             boyled
             hard
             and
             minced
             ,
             sweet
             Herbs
             and
             Salt
             ;
             these
             being
             boyled
             together
             halfe
             an
             houre
             ,
             or
             more
             ,
             as
             you
             see
             good
             ,
             beat
             it
             up
             with
             Butter
             and
             Lemmon
             (
             if
             you
             have
             it
             )
             and
             pour
             it
             on
             your
             meat
             (
             being
             dish'd
             )
             garnish
             it
             with
             the
             whites
             of
             Eggs
             and
             Parsley
             minced
             together
             with
             sliced
             Lemmons
             and
             sippits
             ,
             and
             serve
             it
             up
             hot
             .
          
        
         
         
           
             How
             to
             stew
             a
             loyne
             or
             neck
             of
             Mutton
             .
          
           
             CUt
             the
             Mutton
             into
             thinne
             steaks
             ,
             as
             to
             frie
             ,
             and
             hack
             them
             with
             the
             back
             of
             a
             cleaver
             ,
             and
             put
             it
             into
             a
             pan
             or
             pipkin
             ,
             with
             as
             much
             water
             as
             will
             cover
             it
             ,
             and
             when
             it
             is
             scummed
             ,
             put
             to
             it
             three
             or
             four
             Onions
             sliced
             ,
             Sage
             leaves
             minced
             ,
             a
             little
             Turnip
             sliced
             :
             when
             it
             is
             halfe
             boyled
             in
             other
             broth
             ,
             sliced
             Bacon
             or
             Sausege
             ,
             sliced
             Ginger
             ,
             Capers
             ,
             sweet
             Herbs
             minced
             ,
             Vinegar
             and
             Salt
             ;
             stew
             all
             these
             together
             two
             or
             three
             houres
             softly
             ,
             till
             all
             but
             a
             pinte
             of
             liquor
             be
             consumed
             ,
             then
             sippit
             the
             meat
             and
             lay
             it
             in
             slices
             ,
             then
             scum
             all
             the
             fat
             off
             the
             liquor
             and
             pour
             it
             on
             the
             meat
             ;
             garnish
             it
             with
             what
             you
             please
             .
          
        
         
         
           
             Another
             way
             for
             the
             same
             .
          
           
             PRepare
             as
             in
             the
             last
             ,
             and
             put
             to
             it
             a
             handfull
             of
             Spinnage
             scalded
             ,
             and
             hack'd
             with
             your
             knife
             ,
             a
             handfull
             of
             french
             Barly
             ;
             prepare
             two
             or
             three
             hard
             Lettuces
             ,
             quartered
             and
             scalded
             ,
             Vinegar
             ,
             a
             fagot
             of
             sweet
             Herbs
             ,
             Ginger
             ,
             and
             a
             little
             Salt
             ;
             when
             the
             meat
             is
             stewed
             ,
             dish
             it
             with
             two
             or
             three
             thinne
             tostes
             of
             white
             bread
             ,
             scum
             off
             the
             fat
             and
             put
             into
             it
             a
             piece
             of
             Butter
             ,
             Sugar
             ,
             and
             a
             handfull
             of
             Gooseberries
             scalded
             ,
             then
             beat
             it
             up
             thick
             ,
             and
             poure
             it
             on
             the
             meat
             ,
             garnish
             it
             with
             Lettuce
             ,
             Spinnage
             ,
             Gooseberries
             and
             Sippits
             .
          
        
         
           
             How
             to
             boyl
             a
             breast
             of
             Mutton
             .
          
           
             BOyle
             the
             Mutton
             in
             Water
             and
             Salt
             .
             For
             the
             sauce
             ,
             take
             some
             of
             the
             broth
             which
             boyled
             
             it
             Verjuice
             ,
             half
             a
             pound
             of
             Raisons
             stoned
             ,
             a
             little
             Carret
             cut
             in
             dice-work
             ,
             the
             yolks
             of
             two
             or
             three
             Eggs
             hard
             boyled
             ,
             and
             minced
             ,
             two
             or
             three
             blades
             of
             large
             Mace
             ,
             a
             little
             sliced
             Ginger
             ,
             the
             bottome
             of
             a
             boyled
             Artechoke
             cut
             as
             the
             Carret
             ;
             salt
             it
             :
             boyle
             all
             these
             together
             in
             a
             pipkin
             ,
             a
             convenient
             time
             ,
             then
             dish
             your
             Mutton
             ,
             and
             beat
             up
             your
             sauce
             with
             Butter
             and
             a
             little
             Sugar
             (
             if
             you
             please
             )
             then
             pour
             it
             on
             the
             Mutton
             ,
             garnish
             it
             with
             Carret
             cut
             in
             works
             ,
             with
             some
             of
             the
             boyled
             Raisons
             ,
             Barberries
             ,
             and
             Sippets
             ,
             and
             serve
             it
             up
             hot
             to
             the
             Table
             .
          
        
         
           
             How
             to
             farce
             a
             knuckle
             of
             Veale
             .
          
           
             TAke
             halfe
             a
             pound
             of
             Suet
             and
             mince
             it
             very
             small
             ,
             and
             put
             to
             it
             grated
             Bread
             ,
             one
             grated
             
             Nutmeg
             ,
             a
             little
             beaten
             Clove
             and
             Mace
             ,
             a
             little
             Sugar
             ,
             Salt
             ,
             a
             pretty
             quantity
             of
             Time
             ,
             Rosemary
             minced
             very
             small
             ,
             and
             a
             quarter
             of
             a
             pound
             of
             Currants
             ,
             mix
             all
             these
             together
             with
             an
             Egg
             and
             a
             little
             Verjuice
             ,
             and
             stuffe
             your
             Knuckle
             with
             it
             ,
             and
             boyle
             it
             ;
             for
             the
             sauce
             ,
             take
             some
             of
             the
             broth
             which
             boyled
             it
             ,
             with
             Verjuice
             or
             Vinegar
             ,
             a
             sliced
             Nutmeg
             ,
             Currants
             and
             sweet
             Herbs
             minced
             ,
             then
             boyle
             it
             an
             houre
             ,
             and
             put
             in
             some
             Lemmon
             ,
             Butter
             and
             Sugar
             ;
             beat
             it
             ,
             and
             dish
             your
             Veale
             ,
             then
             pour
             it
             on
             it
             .
          
        
         
           
             How
             to
             boyle
             a
             neck
             or
             breast
             of
             Veale
             .
          
           
             FIrst
             parboyle
             your
             meat
             ,
             then
             cut
             it
             into
             thin
             slices
             or
             steaks
             ,
             then
             lay
             it
             in
             a
             broad
             stewing
             pan
             ,
             or
             frying-pan
             ,
             and
             put
             to
             it
             strong
             Broth
             ,
             Verjuice
             ,
             thinne
             
             slices
             of
             Bacon
             ,
             large
             Mace
             ,
             an
             Oxe
             Palat
             blanched
             and
             cut
             in
             dice-cut
             ,
             Oysters
             or
             Cockles
             ,
             a
             little
             handfull
             of
             Capers
             one
             Anchove
             ;
             stew
             these
             together
             till
             there
             be
             but
             a
             pinte
             left
             ,
             but
             have
             care
             of
             breaking
             the
             Veale
             ;
             lay
             your
             Veale
             one
             piece
             by
             another
             in
             a
             dish
             ,
             then
             beat
             up
             this
             broth
             with
             a
             piece
             of
             Butter
             ,
             and
             poure
             it
             upon
             it
             ,
             garnish
             it
             with
             what
             you
             please
             ;
             I
             will
             give
             you
             characters
             of
             all
             sorts
             of
             garnishing
             hereafter
             ,
             that
             you
             may
             please
             your
             owne
             fancy
             in
             garnishing
             .
          
        
         
           
             How
             to
             stew
             a
             Calves
             head
             .
          
           
             FIrst
             boyle
             your
             Calves
             head
             in
             Water
             halfe
             an
             hour
             ,
             then
             take
             it
             up
             &
             pluck
             it
             all
             to
             pieces
             ▪
             and
             put
             it
             into
             a
             pipkin
             with
             Oysters
             ,
             and
             some
             of
             the
             broth
             which
             boyl'd
             it
             ,
             if
             you
             have
             no
             stronger
             ,
             a
             pinte
             of
             white
             or
             clarret
             
             Wine
             ,
             a
             quarter
             of
             a
             pound
             of
             middling
             Backon
             sliced
             ,
             and
             either
             watered
             or
             parboyl'd
             ,
             ten
             rosted
             Chesnuts
             split
             ,
             the
             yolks
             of
             three
             or
             four
             Eggs
             ,
             sweet
             Herbs
             minced
             ,
             a
             little
             Horse-Radish-root
             scraped
             ;
             stew
             all
             these
             one
             houre
             ,
             then
             slice
             the
             Braines
             (
             being
             parboyled
             )
             and
             strew
             a
             little
             Ginger
             and
             grated
             Bread
             ,
             or
             make
             a
             little
             batter
             with
             Eggs
             ,
             Ginger
             ,
             and
             Salt
             ,
             and
             Flower
             ;
             you
             may
             put
             in
             some
             juice
             of
             Spinage
             ,
             and
             fry
             them
             green
             with
             batter
             ,
             then
             dish
             the
             Meat
             ,
             and
             lay
             these
             fry'd
             Braines
             ,
             Oysters
             ,
             the
             Chesnuts
             ,
             and
             half
             yolks
             of
             Eggs
             ,
             and
             sippit
             it
             ;
             then
             serve
             it
             up
             hot
             to
             the
             Table
             .
          
        
         
           
             How
             to
             stew
             a
             loyne
             of
             Lambe
             .
          
           
             CUt
             your
             Lamb
             into
             steaks
             as
             you
             did
             your
             Mutton
             ,
             to
             stew
             ,
             but
             not
             altogether
             so
             thin
             as
             
             the
             Mutton
             ;
             put
             it
             into
             a
             pipkin
             with
             water
             to
             cover
             it
             ;
             it
             being
             scummed
             ,
             put
             to
             it
             Capers
             ,
             Samphier
             ,
             the
             bottom
             of
             two
             or
             three
             Artechokes
             ,
             boyle
             six
             or
             seven
             large
             blades
             of
             Mace
             ,
             halfe
             a
             Nutmeg
             sliced
             ,
             Verjuice
             and
             Salt
             ;
             stew
             all
             these
             together
             one
             hour
             ,
             then
             dish
             your
             Lamb
             with
             as
             little
             breaking
             as
             you
             can
             ,
             then
             scum
             off
             the
             fat
             ,
             and
             put
             into
             the
             broth
             scalded
             Spinage
             and
             Parsley
             minced
             with
             scalded
             Gooseberries
             ,
             a
             piece
             of
             Butter
             ,
             shaking
             it
             well
             together
             ,
             dish
             it
             and
             serve
             it
             up
             with
             sippits
             .
          
        
         
           
             How
             to
             boyle
             a
             joynt
             of
             Lamb
             .
          
           
             BOyle
             your
             Lamb
             in
             Water
             and
             Salt
             :
             For
             the
             Sauce
             ,
             take
             some
             of
             the
             Broth
             which
             boyled
             it
             ,
             and
             put
             it
             into
             a
             pipkin
             with
             Verjuice
             ,
             Mace
             ,
             three
             or
             foure
             Dates
             ,
             a
             handfull
             of
             〈…〉
             
             and
             sweet
             herbs
             ;
             these
             being
             boyled
             together
             enough
             ,
             beat
             i●
             up
             with
             Butter
             ,
             a
             handfull
             of
             scalded
             Gooseberries
             ,
             and
             a
             little
             Sugar
             ,
             if
             you
             finde
             it
             too
             sharp
             ;
             dish
             the
             Lambe
             ,
             and
             sippit
             it
             .
          
        
         
           
             How
             to
             boyl
             a
             hanch
             of
             Venison
             ▪
          
           
             LEt
             your
             Venison
             be
             poudred
             ,
             then
             boyl
             it
             in
             water
             :
             for
             the
             sauce
             ,
             take
             some
             of
             the
             strongest
             broth
             and
             put
             it
             into
             a
             pipkin
             ,
             with
             Vinegar
             ,
             Ginger
             sliced
             ,
             a
             little
             Pepper
             ,
             Colleflower
             or
             Collewort
             stalks
             boyled
             ,
             and
             the
             pith
             taken
             out
             ,
             and
             put
             in
             large
             Mace
             ,
             Cowes
             udder
             boyled
             and
             sliced
             ,
             a
             little
             Horse-radish
             root
             scraped
             ,
             and
             sweet
             Herbs
             ;
             boyl
             all
             these
             a
             convenient
             time
             ,
             then
             dish
             the
             Venison
             ,
             being
             boyled
             ,
             &
             beat
             up
             the
             sauce
             with
             a
             little
             Butter
             ,
             &
             lay
             Colleflowre
             on
             it
             ,
             and
             what
             
             you
             please
             .
             This
             sauce
             is
             very
             good
             with
             a
             boyled
             poudred
             Goose
             ,
             you
             may
             lard
             your
             Goose
             with
             Bacon
             ,
             if
             you
             please
             .
          
        
         
           
             How
             to
             boyle
             a
             Duck
             .
          
           
             TRusse
             your
             Duck
             and
             boyle
             it
             in
             water
             ,
             and
             take
             some
             of
             that
             broth
             with
             Pistachoes
             blanched
             ,
             Cow's
             udder
             boyled
             and
             sliced
             ,
             Sausages
             strippt
             out
             of
             their
             skins
             ,
             white
             Wine
             ,
             sweet
             Herbs
             ,
             large
             Mace
             ;
             boyle
             all
             these
             together
             till
             you
             think
             it
             sufficiently
             boyled
             ,
             then
             put
             to
             it
             beet
             roots
             boyled
             and
             cut
             in
             slices
             ,
             beat
             it
             up
             with
             Butter
             ,
             carve
             up
             the
             Duck
             ,
             pouring
             the
             sauce
             on
             the
             top
             of
             her
             ,
             and
             garnish
             it
             with
             sippits
             ,
             and
             what
             you
             please
             .
          
        
         
           
             How
             to
             boyle
             a
             Coney
             .
          
           
             TRuss
             your
             Coney
             ,
             boyl
             her
             in
             water
             and
             salt
             :
             for
             the
             sauce
             ,
             take
             strong
             broth
             ,
             if
             you
             have
             
             any
             ,
             or
             that
             which
             boyleth
             it
             ,
             with
             two
             or
             three
             Pippins
             quartered
             ,
             large
             Mace
             ,
             Pepper
             ,
             Salt
             ,
             a
             handfull
             of
             Currants
             ,
             a
             faggot
             of
             sweet
             Herbs
             ,
             two
             sliced
             Onions
             and
             Vinegar
             ;
             boyle
             all
             these
             together
             halfe
             an
             houre
             ,
             then
             straine
             it
             ,
             and
             throw
             away
             all
             the
             thick
             ,
             put
             in
             a
             piece
             of
             Butter
             and
             a
             little
             Sugar
             ,
             with
             Lemmon
             ,
             beat
             it
             up
             thick
             and
             pour
             it
             on
             your
             Coney
             :
             being
             dished
             ,
             garnish
             it
             ,
             and
             serve
             it
             up
             to
             the
             Table
             .
          
        
         
           
             How
             to
             stew
             a
             Neats
             Tongue
             .
          
           
             EIther
             boyle
             or
             roast
             your
             Tongue
             ,
             and
             split
             it
             ,
             put
             it
             into
             a
             dish
             ,
             or
             flat
             pipkin
             ,
             with
             a
             good
             quantity
             of
             Cinamon
             ,
             Ginger
             ,
             a
             pinte
             of
             Claret
             ,
             a
             little
             Vinegar
             ,
             a
             bunch
             of
             Rosemary
             tyed
             together
             ,
             a
             little
             grated
             Bread
             and
             Salt
             ;
             stew
             these
             together
             
             till
             halfe
             consumed
             ,
             dish
             the
             Tongue
             and
             beat
             the
             Broth
             up
             with
             Butter
             .
          
        
         
           
             How
             to
             boyle
             a
             Chicken
             .
          
           
             SCald
             the
             Chickens
             and
             trusse
             them
             ,
             boyling
             them
             in
             water
             as
             white
             as
             you
             can
             :
             For
             the
             Sauce
             (
             if
             it
             be
             in
             winter
             )
             take
             a
             pinte
             of
             white-Wine
             ,
             Verjuice
             ,
             five
             or
             six
             Dates
             ,
             a
             little
             handful
             of
             Pine-kernels
             ,
             five
             or
             six
             blades
             of
             large
             Mace
             ,
             a
             faggot
             of
             sweet
             Herbs
             ;
             all
             these
             boyle
             together
             till
             halfe
             consumed
             ,
             beat
             it
             up
             thick
             with
             Butter
             ,
             and
             pour
             it
             on
             the
             Chickens
             (
             being
             dished
             )
             with
             two
             or
             three
             white-bread
             tostes
             dipped
             slightly
             in
             a
             little
             Muscadine
             ,
             and
             lay
             on
             the
             Chickens
             yolks
             of
             Eggs
             cut
             into
             quarters
             ,
             puffe-Paste
             ,
             Lozanges
             ,
             Sheeps
             tongues
             fryed
             in
             greene
             Butter
             ;
             being
             boyl'd
             and
             blanch'd
             ,
             pickl'd
             
             Barberies
             ,
             three
             or
             foure
             pieces
             of
             Marrow
             (
             being
             boyled
             )
             and
             serve
             it
             up
             hot
             .
          
        
         
           
             Another
             way
             for
             the
             same
             .
          
           
             IF
             in
             Summer
             ,
             take
             Wine
             as
             before
             ,
             and
             a
             little
             Broth
             which
             boyled
             them
             ,
             if
             you
             have
             no
             stronger
             ;
             large
             Mace
             ,
             the
             bottom
             of
             two
             Artechokes
             ,
             being
             boyled
             and
             cut
             in
             dice-work
             ,
             an
             Ox
             Palat
             sliced
             thinne
             ,
             Salt
             and
             sweet
             Herbs
             ;
             all
             these
             being
             boyled
             together
             ,
             beat
             it
             up
             with
             Butter
             ,
             dish
             the
             Chickens
             and
             pour
             this
             sauce
             on
             them
             ,
             laying
             on
             the
             chickens
             boyled
             Aspuragus
             ,
             hard
             Lettuce
             scalded
             ,
             a
             little
             handful
             of
             scalded
             Gooseberries
             ;
             sliced
             Lemmon
             will
             doe
             will
             in
             the
             sauce
             ,
             if
             you
             please
             ;
             sippit
             it
             and
             serve
             it
             up
             Verjuice
             ,
             and
             some
             of
             the
             broth
             boyled
             with
             large
             Mace
             ;
             a
             little
             sliced
             Ginger
             and
             Salt
             
             being
             beat
             up
             with
             Butter
             ,
             the
             gizerne
             of
             the
             Chickens
             ,
             a
             little
             Sugar
             ,
             the
             Parsley
             which
             was
             boyled
             in
             their
             bellies
             ,
             all
             minced
             ,
             and
             a
             handfull
             of
             scalded
             Gooseberries
             or
             Grapes
             with
             sippits
             ,
             will
             be
             good
             .
          
        
         
           
             How
             to
             boyle
             Pigeons
             .
          
           
             SCald
             and
             pull
             your
             Pigeons
             ,
             draw
             and
             truss
             them
             to
             boyle
             with
             Parsley
             in
             their
             bellies
             ,
             and
             boyle
             them
             in
             water
             and
             salt
             ;
             for
             the
             sauce
             ,
             take
             some
             of
             the
             broth
             ,
             Vinegar
             ,
             Bacon
             scalded
             and
             sliced
             very
             thin
             ,
             large
             Mace
             ,
             whole
             Pepper
             ,
             3
             or
             4
             yolkes
             of
             hard
             Eggs
             minced
             ;
             boyle
             these
             together
             with
             a
             sprig
             of
             sweet
             Marjerom
             a
             quarter
             of
             an
             houre
             ,
             and
             put
             in
             a
             little
             gravy
             of
             any
             
             flesh
             (
             if
             you
             have
             it
             )
             beat
             it
             up
             with
             Butter
             ,
             dish
             the
             Pidgeons
             pour
             the
             Sauce
             on
             them
             ,
             garnish
             the
             meat
             with
             good
             store
             of
             Barberries
             ,
             Lemmon
             and
             Sippits
             ;
             you
             may
             put
             in
             some
             picled
             Broome
             -
             buds
             (
             if
             you
             have
             them
             )
             then
             serve
             it
             up
             hot
             to
             the
             Table
             .
          
        
         
           
             How
             to
             make
             a
             grand
             boyled
             Meat
             .
          
           
             KIll
             and
             pull
             ,
             or
             scald
             what
             young
             Fowle
             is
             in
             season
             ,
             as
             Pidgeons
             ,
             wilde
             or
             tame
             ,
             Partridges
             ,
             Pheasants
             ,
             Teale
             ,
             Plover
             ,
             Widgeons
             ,
             Snipes
             ,
             Larks
             ,
             or
             any
             other
             Fowle
             ;
             you
             may
             doe
             a
             young
             Coney
             ,
             wilde
             or
             tame
             ,
             trusse
             them
             and
             boyle
             them
             as
             faire
             and
             as
             white
             as
             you
             can
             ,
             and
             while
             they
             are
             boyling
             ,
             take
             strong
             Broth
             ,
             wherein
             Veal
             or
             any
             other
             fresh
             Butchers
             meat
             hath
             
             been
             boyled
             to
             pieces
             ,
             put
             to
             it
             an
             Oxe
             Pallet
             blanched
             and
             cut
             in
             dice-work
             ,
             Pestaches
             ,
             Pine-kernels
             blanched
             ,
             a
             quart
             of
             White-Wine
             ,
             a
             good
             quantity
             of
             large
             Mace
             ,
             Salt
             ,
             and
             five
             or
             six
             Dates
             cut
             to
             pieces
             ;
             boyle
             these
             together
             as
             long
             as
             you
             think
             it
             expedient
             ,
             and
             when
             it
             is
             boyled
             put
             to
             it
             a
             large
             piece
             of
             Butter
             and
             Lemmon
             sliced
             very
             thinne
             ,
             the
             rinde
             being
             pared
             off
             ,
             and
             beat
             it
             up
             thick
             ;
             then
             dish
             your
             meat
             orderly
             with
             thin
             tostes
             in
             the
             bottome
             ,
             pour
             the
             sauce
             on
             them
             ;
             garnish
             with
             Sheepes
             tongues
             ,
             boyled
             ,
             blanched
             and
             split
             ,
             rowled
             in
             greene
             Batter
             ,
             and
             fryed
             green
             ;
             sliced
             Lemmon
             and
             Orange
             ;
             sippit
             it
             and
             serve
             it
             up
             hot
             to
             the
             Table
             .
          
        
         
         
           
             Another
             way
             for
             the
             same
             .
          
           
             BOyl
             your
             fowl
             as
             at
             the
             fir●●
             then
             take
             strong
             Broth
             a●●
             Wine
             ,
             put
             to
             it
             large
             Mace
             a●●
             sliced
             Nutmeg
             ,
             a
             pinte
             of
             gre●●
             Oysters
             ,
             being
             wash'd
             very
             cleaa●
             straine
             the
             liquor
             which
             was
             wit●
             them
             into
             the
             Broth
             ,
             a
             handful
             o●
             Capers
             ,
             a
             quarter
             of
             a
             pound
             o●
             Cocks
             stones
             and
             combs
             prepared
             ,
             a
             little
             Parmasan
             grated
             ,
             little
             sliced
             Bacon
             ,
             if
             it
             be
             not
             rusty
             ,
             a
             faggot
             of
             sweet
             Herbs
             ,
             Vinegar
             and
             Salt
             ;
             all
             these
             being
             boyled
             together
             ,
             beat
             it
             up
             with
             Butter
             and
             the
             juice
             of
             two
             or
             three
             Oranges
             ;
             dish
             your
             meat
             a●
             in
             the
             last
             ,
             pouring
             this
             on
             it
             ,
             and
             lay
             on
             your
             meat
             Oysters
             fryed
             brown
             ,
             halfyolks
             of
             Eggs
             ,
             Lettuce
             scalded
             green
             ,
             if
             in
             Somer
             ,
             or
             Skerriots
             fryed
             green
             ,
             as
             I
             will
             write
             hereafter
             ,
             when
             I
             treat
             of
             
             ●●●ed
             meat
             ;
             garnish
             your
             dish
             ●●●h
             Lemmon
             sliced
             ,
             pickled
             ●●rberries
             ,
             or
             what
             other
             garnish
             ●●u
             fancy
             ,
             or
             is
             in
             fashion
             .
             If
             you
             ●●●l
             not
             goe
             to
             the
             charge
             of
             ●●●wle
             ,
             or
             that
             you
             cannot
             get
             ●●●ficiently
             ,
             lay
             a
             boyl'd
             neck
             of
             ●utton
             in
             the
             middle
             ,
             or
             3
             or
             4
             ●arrowbones
             boyled
             betweene
             ,
             some
             large
             Poultrey
             in
             the
             ●iddle
             ,
             as
             Capon
             ,
             Duck
             ,
             and
             ●●ch
             like
             .
          
        
         
           
             How
             to
             make
             white
             Broth
             .
          
           
             TAke
             Sack
             ,
             or
             white
             Wine
             ,
             with
             the
             same
             quantity
             of
             strong
             Broth
             ,
             Dates
             quartered
             ,
             large
             Mace
             ,
             sweet
             Herbes
             and
             Sugar
             ,
             boyle
             all
             these
             together
             till
             one
             third
             be
             consumed
             ,
             then
             beat
             as
             many
             yolkes
             of
             Egges
             as
             will
             thicken
             it
             ;
             put
             them
             in
             with
             a
             piece
             of
             Butters
             ,
             
             and
             beat
             it
             up
             till
             it
             boyle
             ,
             hav●
             a
             care
             it
             doe
             not
             curdle
             ;
             this
             wi●●
             be
             fit
             for
             Capon
             ,
             Pullet
             ,
             or
             Pike
             or
             what
             you
             please
             ;
             dishing
             you●
             meat
             ,
             if
             it
             be
             flesh
             ,
             garnish
             i●
             with
             Lemmon
             ,
             Barberries
             ,
             or
             any
             Preserves
             ,
             and
             sippit
             it
             with
             puff
             Paste
             ,
             Lozanges
             ,
             or
             ordinary
             Paste
             ,
             and
             serve
             it
             up
             hot
             with
             the
             Meat
             .
          
        
         
           
             How
             to
             boyle
             a
             Capon
             or
             Pullet
             with
             French
             Barley
             .
          
           
             LEt
             the
             Barley
             be
             boyled
             in
             two
             severall
             waters
             ,
             then
             dreine
             the
             water
             from
             it
             and
             put
             it
             into
             a
             pipkin
             ,
             with
             large
             Mace
             ,
             whole
             Cynamon
             ,
             and
             a
             little
             race
             of
             Ginger
             ,
             and
             put
             to
             it
             a
             pinte
             of
             white-Wine
             ,
             Dates
             ,
             and
             some
             strong
             Broth
             of
             flesh
             ,
             or
             some
             of
             the
             Broth
             you
             boyle
             the
             Capon
             in
             ,
             or
             some
             Scerroots
             ,
             or
             
             ●otatoes
             boyled
             and
             peeled
             ,
             or
             if
             you
             have
             neither
             of
             them
             )
             ●wo
             or
             three
             Apples
             pared
             and
             ●uartered
             ,
             and
             boyled
             tender
             in
             water
             ,
             and
             put
             them
             in
             when
             the
             Broth
             is
             almost
             boyled
             ,
             which
             will
             be
             enough
             ,
             when
             you
             thinke
             the
             strength
             of
             the
             spice
             is
             boyled
             out
             ;
             then
             take
             sixe
             or
             eight
             yolks
             of
             Eggs
             ,
             and
             beat
             them
             well
             with
             a
             wine-glasse
             of
             Sack
             ,
             and
             some
             of
             that
             hot
             broth
             in
             the
             pipkin
             ;
             then
             take
             the
             pipkin
             from
             the
             fire
             and
             put
             in
             the
             Eggs
             ,
             to
             prevent
             curdling
             ,
             and
             sweeten
             it
             with
             Sugar
             and
             set
             it
             on
             the
             fire
             till
             it
             boyles
             ,
             keeping
             it
             with
             continuall
             stirring
             ;
             then
             dish
             the
             Pullet
             ,
             being
             boyled
             ,
             and
             poure
             this
             broth
             on
             it
             ,
             and
             garnish
             it
             with
             the
             same
             ,
             and
             some
             Lemmon
             ;
             lay
             boyled
             Marrow
             on
             the
             Meat
             .
          
        
         
         
           
             How
             to
             make
             stewed
             Broth
             .
          
           
             LEt
             the
             pot
             be
             set
             a
             boyling
             five
             houres
             before
             dinner
             with
             Water
             and
             good
             store
             of
             fresh
             Beefe
             ,
             or
             bones
             of
             Venison
             or
             Mutton
             ,
             and
             to
             every
             gallon
             of
             Water
             put
             in
             two
             pound
             of
             Raisons
             ,
             one
             pound
             of
             Currans
             ,
             halfe
             a
             pound
             of
             Pruines
             ,
             and
             one
             pound
             of
             Pruines
             boyl'd
             in
             a
             bagg
             to
             strain
             in
             the
             broth
             (
             as
             you
             shall
             have
             in
             order
             )
             but
             so
             soon
             as
             the
             broth
             boyls
             ,
             let
             there
             be
             a
             quantity
             of
             one
             pound
             of
             wheaten
             Bread
             sliced
             and
             steeped
             in
             some
             of
             the
             hot
             booth
             till
             it
             be
             tender
             ,
             then
             straine
             it
             thorow
             a
             sieve
             or
             strainer
             ,
             and
             put
             it
             into
             the
             broth
             ,
             keeping
             it
             with
             often
             stirring
             ,
             then
             straine
             the
             Pruines
             with
             a
             pinte
             of
             Claret
             ,
             or
             a
             lesse
             
             quantity
             of
             Verjuice
             ,
             if
             you
             have
             no
             Wine
             ,
             and
             put
             it
             in
             the
             broth
             with
             a
             Nutmeg
             ,
             as
             much
             Mace
             ,
             halfe
             as
             much
             Cloves
             ,
             beat
             all
             ;
             and
             about
             two
             houres
             or
             more
             before
             dinner
             ,
             put
             in
             the
             ribbs
             of
             a
             neck
             of
             Mutton
             ,
             and
             as
             much
             more
             fruit
             ,
             a
             bundle
             of
             sweet
             Herbs
             ;
             and
             when
             it
             is
             boyled
             ,
             season
             it
             with
             Salt
             and
             Sugar
             ;
             then
             dish
             the
             Mutton
             and
             Broth
             together
             ,
             and
             serve
             it
             up
             .
          
        
         
           
             How
             to
             boyle
             a
             Pike
             .
          
           
             TRusse
             your
             Pike
             to
             boyle
             ,
             and
             wash
             it
             very
             clean
             ,
             and
             boyle
             it
             in
             Water
             ,
             Salt
             ,
             and
             Vinegar
             ;
             put
             it
             not
             in
             the
             liquor
             till
             it
             boyleth
             ,
             let
             it
             boyle
             very
             fast
             at
             first
             to
             make
             it
             crispe
             ,
             but
             afterwards
             let
             it
             boyle
             softly
             ;
             the
             rivet
             of
             a
             Pike
             will
             not
             require
             so
             much
             boyling
             ;
             for
             the
             sauce
             ,
             put
             in
             a
             pipkin
             a
             pinte
             of
             white
             Wine
             ,
             
             sliced
             ginger
             ,
             large
             mace
             ,
             a
             quarter
             of
             a
             pound
             of
             Dates
             quartered
             ,
             a
             pinte
             of
             Oysters
             with
             the
             liquor
             ,
             being
             strained
             ,
             a
             little
             Vinegar
             ,
             and
             Salt
             ;
             boyle
             all
             these
             a
             quarter
             of
             an
             houre
             ,
             then
             mince
             a
             handfull
             of
             pick'd
             Parsley
             with
             a
             little
             sweet
             Herbes
             amongst
             it
             ,
             and
             boyle
             it
             another
             quarter
             of
             an
             houre
             ,
             till
             half
             be
             consumed
             ;
             then
             dish
             your
             Pike
             in
             a
             dish
             ,
             garnished
             with
             fearced
             Ginger
             ,
             or
             chippings
             of
             Manchets
             ,
             Lemmon
             or
             Orange
             ,
             or
             what
             you
             please
             ;
             some
             floure
             or
             green
             garnish
             will
             doe
             well
             in
             the
             Spring
             ,
             and
             sippit
             it
             with
             puff-Paste
             ,
             and
             lay
             on
             it
             the
             Marrow
             of
             two
             bones
             ,
             being
             boyled
             in
             as
             big
             pieces
             ,
             as
             you
             can
             ,
             with
             the
             rivet
             on
             it
             ;
             you
             must
             beat
             up
             your
             Broth
             with
             halfe
             a
             pound
             of
             Butter
             ,
             and
             minced
             Lemmon
             .
          
        
         
         
           
             Another
             way
             for
             the
             same
             .
          
           
             BOyl
             your
             Pike
             as
             at
             first
             ;
             for
             the
             sauce
             ,
             take
             white
             Wine
             ,
             Vinegar
             ,
             Mace
             ,
             a
             little
             whole
             Pepper
             ,
             a
             good
             handfull
             of
             Cockles
             ,
             being
             broyled
             or
             boyled
             ,
             and
             picked
             out
             of
             the
             shells
             ,
             being
             washed
             well
             with
             Vinegar
             ,
             a
             faggot
             of
             sweet
             Herbs
             ,
             the
             liver
             being
             beat
             and
             strained
             ,
             Horse-raddish
             root
             ;
             boyle
             all
             these
             together
             ;
             it
             being
             boyled
             ,
             dish
             your
             Pike
             with
             sippits
             ,
             and
             beat
             up
             your
             sauce
             with
             Lemmon
             minced
             and
             good
             store
             of
             Butter
             ,
             pouring
             it
             on
             the
             fish
             ;
             garnish
             it
             as
             you
             fancy
             .
          
           
             A
             Pike
             (
             if
             small
             )
             is
             excellent
             meat
             fryed
             with
             Butter
             ,
             and
             the
             sauce
             Butter
             ,
             Lemmon
             sliced
             ,
             Nutmeg
             and
             Salt
             beat
             up
             thick
             with
             a
             litle
             fryed
             Parsley
             ,
             or
             baked
             with
             Nutmeg
             ,
             Ginger
             ,
             and
             
             Pepper
             ,
             and
             Salt
             ,
             with
             good
             store
             of
             Butter
             .
          
        
         
           
             How
             to
             stew
             a
             Carp
             .
          
           
             LEt
             your
             Carp
             be
             alive
             ,
             and
             when
             you
             are
             ready
             to
             boyle
             it
             ,
             take
             it
             and
             scale
             it
             with
             your
             knife
             ,
             drying
             it
             very
             well
             with
             a
             cloth
             ;
             open
             the
             belly
             ,
             taking
             out
             the
             entrailes
             ,
             then
             wash
             the
             blood
             into
             a
             pipkin
             with
             claret
             Wine
             (
             a
             pinte
             will
             be
             the
             least
             you
             can
             use
             )
             with
             Vinegar
             ,
             a
             ladleful
             of
             some
             fresh
             broth
             ,
             or
             water
             ,
             a
             faggot
             of
             sweet
             Herbs
             ,
             two
             or
             three
             whole
             Onions
             ,
             halfe
             a
             pound
             of
             Butter
             ;
             stew
             all
             these
             together
             with
             the
             Carp
             halfe
             an
             houre
             ,
             or
             more
             ,
             softly
             ;
             then
             dish
             your
             Carp
             with
             sippits
             and
             tostes
             in
             the
             bottome
             ,
             pour
             some
             of
             this
             broth
             on
             them
             ,
             garnish
             them
             with
             Rosemary
             or
             
             Bayse
             dipped
             in
             Butter
             and
             fryed
             ,
             or
             Lemmon
             ,
             Barberries
             ,
             Grapes
             ,
             Ginger
             on
             the
             side
             of
             the
             dish
             ;
             be
             sure
             you
             boyle
             the
             Rivet
             ,
             it
             being
             the
             best
             of
             the
             meat
             ,
             and
             lay
             it
             on
             the
             Carpe
             ,
             being
             dished
             .
          
        
         
           
             Another
             way
             for
             the
             same
             .
          
           
             OPen
             your
             Carp
             and
             wash
             it
             very
             cleane
             with
             a
             cloth
             ,
             all
             the
             blood
             out
             ;
             doe
             not
             scale
             it
             as
             the
             other
             ,
             but
             put
             it
             into
             a
             flat
             pan
             ,
             or
             pipkin
             ;
             there
             are
             things
             purposely
             to
             stew
             fish
             in
             ;
             and
             put
             to
             it
             a
             pinte
             of
             white
             Wine
             ,
             Mace
             ,
             Ginger
             ,
             Salt
             ,
             Vinegar
             ,
             Oyster-liquor
             ,
             and
             sweet
             Herbes
             ;
             and
             when
             the
             Carpe
             is
             stewed
             ,
             take
             some
             of
             the
             liquor
             and
             beat
             it
             up
             thick
             with
             the
             yolke
             of
             an
             Egge
             well
             beaten
             ,
             and
             a
             
             piece
             of
             Butter
             ,
             then
             heat
             your
             dish
             wherein
             you
             serve
             up
             your
             Carp
             ,
             and
             rub
             it
             with
             a
             clove
             of
             Garlike
             ;
             put
             minced
             Lemmon
             in
             your
             sauce
             ;
             dish
             your
             Carp
             with
             two
             or
             three
             tosts
             of
             white
             Bread
             in
             the
             dish
             ;
             sippit
             it
             ,
             and
             serve
             it
             up
             with
             what
             garnish
             you
             please
             .
          
        
         
           
             How
             to
             stew
             a
             Bream
             .
          
           
             SCale
             your
             Bream
             and
             wash
             it
             without
             ,
             but
             preserve
             the
             blood
             for
             to
             stew
             it
             with
             ,
             as
             followeth
             ,
             Take
             Claret
             ,
             Vinegar
             ,
             Salt
             ,
             Ginger
             sliced
             two
             large
             races
             ,
             the
             pulp
             of
             one
             pound
             of
             Pruines
             ,
             being
             boyled
             and
             strained
             unto
             the
             Broth
             ,
             one
             Anchove
             ,
             sweet
             Herbs
             ,
             and
             Horse-raddish
             root
             stamped
             and
             strained
             ;
             stew
             these
             with
             no
             more
             liquor
             than
             will
             just
             cover
             the
             fish
             ▪
             when
             it
             is
             stewed
             beat
             up
             
             some
             of
             the
             liquor
             with
             Butter
             and
             poure
             it
             on
             the
             fish
             (
             being
             dished
             )
             garnish
             it
             with
             rasped
             Bread
             ,
             Lemmon
             ,
             Orange
             ,
             and
             Barberries
             :
             serve
             it
             up
             hot
             to
             the
             Table
             .
          
        
         
           
             How
             to
             stew
             an
             Ele
             .
          
           
             FLay
             the
             Eles
             and
             cut
             them
             into
             pieces
             ,
             put
             them
             into
             a
             pan
             with
             Water
             and
             Verjuice
             ,
             as
             much
             as
             will
             cover
             them
             ,
             with
             large
             Mace
             ,
             Pepper
             ,
             a
             quarter
             of
             a
             pound
             of
             Currans
             ,
             2
             or
             3
             Onions
             ,
             three
             or
             four
             spoonfull
             of
             Yest
             ,
             a
             bundle
             of
             sweet
             Herbs
             ;
             shew
             all
             these
             together
             till
             the
             fish
             he
             very
             tender
             ,
             then
             dish
             them
             ,
             and
             put
             to
             the
             Broth
             a
             quarter
             of
             a
             pound
             of
             Butter
             ,
             a
             little
             Salt
             and
             Sugar
             ,
             pour
             it
             on
             the
             fish
             ,
             sippit
             it
             ,
             and
             serve
             it
             up
             hot
             to
             the
             Table
             .
          
        
         
         
           
             How
             to
             stew
             Oysters
             .
          
           
             STraine
             the
             liquor
             from
             the
             Oysters
             ,
             then
             wash
             them
             very
             clean
             ,
             and
             put
             them
             into
             a
             pipkin
             with
             the
             liquor
             ,
             a
             pinte
             of
             Wine
             to
             a
             quart
             of
             Oysters
             ,
             two
             or
             three
             whole
             Onions
             ,
             large
             Mace
             ,
             Pepper
             ,
             Ginger
             ;
             let
             all
             the
             spice
             be
             whole
             ,
             they
             will
             stew
             the
             whiter
             ;
             put
             in
             Salt
             ,
             a
             little
             Vinegar
             ,
             a
             piece
             of
             Butter
             and
             sweet
             Herbs
             ;
             stew
             all
             these
             together
             till
             you
             think
             them
             enough
             ,
             then
             take
             out
             some
             of
             that
             liquor
             and
             put
             to
             it
             a
             quarter
             of
             a
             pound
             of
             Butter
             ,
             a
             Lemmon
             minced
             ,
             and
             beat
             it
             up
             thick
             ,
             setting
             it
             on
             the
             fire
             ,
             but
             let
             it
             not
             boyle
             ;
             dreine
             the
             rest
             of
             the
             liquor
             from
             the
             Oysters
             thorow
             a
             cullender
             ,
             and
             dish
             them
             ;
             pour
             this
             sauce
             on
             them
             ;
             garnish
             your
             dish
             with
             searced
             
             Ginger
             ,
             Lemmon
             ,
             Orange
             ,
             Barberries
             ,
             or
             Grapes
             scalded
             ;
             sippit
             it
             ,
             and
             serve
             it
             up
             .
          
        
         
           
             How
             to
             stew
             Cockles
             ,
             being
             taken
             out
             of
             the
             Shells
             .
          
           
             WAsh
             them
             well
             with
             Vinegar
             ,
             broyle
             or
             boyle
             them
             before
             you
             take
             them
             out
             ,
             then
             put
             them
             into
             a
             dish
             with
             a
             little
             Clarret
             and
             Vinegar
             ,
             a
             handful
             of
             Capers
             ,
             Mace
             ,
             Pepper
             ,
             a
             little
             grated
             Bread
             ,
             a
             little
             minced
             Thyme
             ,
             Salt
             ,
             and
             the
             yolks
             of
             two
             or
             three
             hard
             Egges
             minced
             ;
             let
             all
             these
             stew
             together
             till
             you
             think
             them
             enough
             ,
             then
             put
             in
             a
             good
             peice
             of
             Butter
             ,
             shaking
             it
             together
             ,
             then
             heat
             your
             dish
             &
             rub
             it
             with
             a
             clove
             of
             Garlike
             ,
             and
             
             put
             two
             or
             three
             tostes
             of
             white
             Bread
             in
             the
             bottome
             ,
             laying
             the
             Meat
             on
             them
             ,
             Crawfish
             ,
             Praunes
             ,
             or
             Shrimps
             ,
             are
             excellent
             good
             the
             same
             way
             ,
             being
             taken
             out
             of
             their
             Shels
             you
             may
             make
             variety
             of
             garnish
             with
             the
             shels
             .
          
        
         
           
             How
             to
             stew
             Lobsters
             .
          
           
             YOur
             Lobsters
             being
             boyled
             ,
             take
             out
             the
             meat
             ,
             breaking
             the
             shell
             as
             little
             as
             you
             can
             ,
             but
             break
             the
             meat
             small
             ,
             put
             it
             into
             a
             pipkin
             or
             dish
             ,
             with
             Claret
             wine
             ,
             Vinegar
             ,
             and
             Nutmeg
             sliced
             ,
             a
             little
             Salt
             ,
             a
             piece
             of
             Butter
             ;
             stew
             all
             these
             together
             an
             houre
             softly
             ;
             it
             being
             stewed
             almost
             dry
             ,
             put
             to
             it
             a
             little
             more
             Butter
             ,
             stir
             it
             well
             together
             ,
             lay
             very
             thin
             tostes
             in
             the
             dish
             ,
             and
             lay
             your
             meat
             on
             them
             ,
             or
             you
             may
             put
             it
             into
             the
             shels
             ,
             and
             
             garnish
             your
             dish
             about
             with
             the
             small
             legs
             ,
             and
             lay
             your
             body
             over
             the
             meat
             with
             an
             addition
             of
             Lemmon
             and
             rare
             coloured
             floures
             ,
             being
             in
             Summer
             ,
             or
             pickled
             in
             winter
             .
          
           
             Crabs
             are
             good
             the
             same
             way
             ,
             onely
             adde
             to
             them
             the
             juice
             of
             two
             or
             three
             Oranges
             ,
             a
             little
             Pepper
             and
             grated
             Bread
             .
          
        
         
           
             How
             to
             stew
             Artechokes
             .
          
           
             FIrst
             let
             your
             Artechokes
             be
             boyled
             ,
             then
             take
             out
             the
             core
             ,
             and
             take
             off
             all
             the
             leaves
             ,
             cut
             the
             bottome
             into
             quarters
             ,
             splitting
             them
             in
             the
             middle
             ;
             provide
             a
             flat
             stewing-pan
             ,
             or
             dish
             ,
             wherein
             put
             thin
             Manchet-tostes
             ,
             and
             lay
             the
             Artechoke
             on
             them
             ▪
             the
             Marrow
             of
             two
             bones
             ,
             five
             or
             sixe
             large
             blades
             of
             Mace
             ,
             half
             a
             pound
             of
             preserv'd
             Plummes
             ,
             with
             the
             syrrup
             ,
             Verjuice
             and
             
             Sugar
             ,
             if
             the
             Syrrup
             doe
             not
             mak●
             them
             sweet
             enough
             ;
             let
             all
             thes●
             stew
             together
             two
             houres
             ,
             if
             you
             stew
             them
             up
             in
             a
             dish
             ,
             serve
             them
             in
             it
             ,
             not
             stirring
             them
             ,
             onely
             lay
             on
             some
             preserves
             ,
             which
             are
             fresh
             ;
             as
             Barberries
             ,
             or
             such
             like
             ;
             sippit
             it
             and
             serve
             it
             up
             :
             instead
             of
             Preserves
             you
             may
             stew
             ordinary
             Plummes
             ,
             which
             will
             be
             cheaper
             ,
             if
             you
             have
             no
             old
             Preserves
             .
          
        
         
           
             How
             to
             stew
             Potatoes
             .
          
           
             BOyle
             or
             roast
             your
             Potatoes
             very
             tender
             ,
             and
             blanch
             them
             ;
             cut
             them
             into
             thin
             slices
             ,
             put
             them
             into
             a
             dish
             or
             stewing-pan
             ,
             put
             to
             them
             three
             or
             foure
             Pippins
             sliced
             thin
             ,
             a
             good
             quantity
             of
             beaten
             Ginger
             and
             Cynamon
             ,
             Verjuice
             ,
             Sugar
             and
             Butter
             ;
             stew
             these
             together
             an
             hour
             very
             softly
             ;
             dish
             them
             being
             stewed
             
             enough
             ,
             putting
             on
             them
             Butter
             and
             Verjuice
             beat
             together
             ,
             and
             stick
             it
             full
             of
             green
             Sucket
             or
             Orrengado
             ,
             or
             some
             such
             Liquid
             sweet-meat
             ;
             sippit
             it
             and
             scrape
             Sugar
             on
             it
             ,
             and
             serve
             it
             up
             hot
             to
             the
             Table
             .
          
        
         
           
             How
             to
             stew
             Pippins
             .
          
           
             PAre
             your
             Pippins
             ,
             cut
             them
             into
             halves
             and
             coare
             them
             ,
             and
             lay
             them
             into
             a
             stewing-pan
             with
             faire
             water
             ,
             Rose-water
             ,
             a
             little
             Verjuice
             ,
             Sugar
             ,
             Orange-peel
             ,
             Ambergriece
             ,
             or
             Musk
             ;
             if
             you
             eat
             them
             hot
             put
             Butter
             on
             them
             ,
             being
             beat
             up
             thick
             ;
             if
             you
             eat
             them
             cold
             ,
             put
             not
             any
             in
             ;
             sippit
             them
             ,
             scraping
             Sugar
             on
             the
             top
             ,
             and
             serve
             it
             up
             .
          
        
         
         
           
             To
             pickle
             Salmon
             to
             keep
             halfe
             a
             yeare
             .
          
           
             TAke
             the
             Salmon
             and
             cut
             in
             sixe
             round
             pieces
             ,
             then
             boyle
             it
             in
             Vinegar
             and
             Water
             ,
             there
             being
             two
             parts
             Vinegar
             ,
             and
             one
             of
             Water
             ,
             but
             let
             your
             liquor
             boyle
             halfe
             an
             houre
             before
             you
             put
             in
             the
             Salmon
             ,
             which
             being
             well
             boyled
             ,
             take
             it
             out
             of
             the
             liquor
             and
             dreine
             it
             very
             well
             ,
             then
             take
             Rosemary-leaves
             ,
             Bay-leaves
             ,
             Cloves
             ,
             Mace
             ,
             and
             grosse
             Pepper
             ,
             a
             good
             quantity
             of
             each
             ,
             and
             boyle
             them
             in
             two
             quarts
             of
             white-Wine
             ,
             and
             two
             quarts
             of
             Vinegar
             ,
             and
             let
             it
             boyle
             well
             for
             halfe
             an
             houre
             ;
             then
             take
             the
             Salmon
             ,
             being
             quite
             cold
             ,
             and
             rubb
             it
             well
             with
             Pepper
             and
             Salt
             ,
             and
             pack
             it
             into
             a
             cask
             with
             a
             lay
             of
             Salmon
             and
             a
             lay
             of
             Spice
             ,
             that
             is
             
             boyled
             in
             the
             liquor
             ,
             but
             let
             your
             liquor
             and
             spice
             be
             very
             cold
             ;
             when
             the
             Salmon
             is
             packed
             ,
             then
             put
             in
             the
             liquor
             ,
             and
             renew
             the
             pickle
             once
             a
             quarter
             ,
             and
             it
             will
             keep
             a
             yeare
             or
             more
             .
             This
             is
             for
             one
             Salmon
             ,
             and
             so
             proportionably
             ;
             let
             not
             the
             cask
             be
             bigger
             than
             just
             to
             fill
             it
             with
             Salmon
             and
             Pickle
             .
          
           
             Put
             some
             Lemmon
             peels
             into
             the
             pickle
             ,
             and
             let
             the
             Salmon
             be
             new
             taken
             ,
             if
             possible
             .
          
        
         
           
             How
             to
             pickle
             Cucumbers
             .
          
           
             GAther
             the
             tops
             of
             the
             ripest
             Dill
             and
             cover
             the
             bottome
             of
             the
             vessel
             ,
             when
             you
             pickle
             the
             Cucumbers
             ,
             and
             lay
             a
             layer
             of
             Cucumbers
             and
             another
             of
             Dill
             ,
             till
             you
             have
             filled
             the
             Vessel
             within
             a
             handfull
             of
             the
             top
             ,
             then
             take
             as
             
             much
             water
             as
             you
             thinke
             will
             fill
             the
             vessel
             ,
             and
             mixe
             it
             with
             Salt
             and
             a
             quarter
             of
             a
             pound
             of
             Allom
             to
             a
             gallon
             of
             Water
             ,
             and
             poure
             it
             on
             them
             ,
             and
             presse
             them
             downe
             with
             a
             stone
             on
             them
             ,
             and
             keep
             them
             covered
             close
             .
          
           
             For
             that
             use
             I
             thinke
             the
             water
             will
             be
             best
             boyled
             and
             cold
             ,
             which
             will
             keep
             longer
             sweet
             ;
             or
             if
             you
             like
             not
             this
             pickle
             ,
             doe
             it
             with
             Water
             ,
             Salt
             ,
             and
             white-Wine
             Vinegar
             ,
             or
             (
             if
             you
             please
             )
             pour
             the
             Water
             and
             Salt
             on
             them
             scalding
             hot
             ,
             which
             will
             make
             them
             ready
             to
             use
             the
             sooner
             .
          
        
         
         
           
             How
             to
             souce
             a
             Tench
             with
             jelly
             .
          
           
             YOur
             Tench
             being
             new
             ,
             draw
             out
             the
             garbish
             at
             the
             gills
             ,
             and
             cut
             off
             all
             the
             gills
             ,
             it
             will
             boyl
             the
             whiter
             ;
             then
             set
             on
             as
             much
             cleare
             water
             as
             will
             conveniently
             boyl
             it
             ,
             and
             season
             it
             with
             Salt
             ,
             Vinegar
             ,
             5
             or
             6
             Bay
             Leaves
             ,
             large
             Mace
             ,
             whole
             Cloves
             3
             or
             4
             ,
             a
             faggot
             of
             sweet
             Herbes
             bound
             up
             hard
             together
             ;
             so
             soon
             as
             this
             preparative
             boyls
             ,
             put
             in
             your
             Tench
             ,
             being
             clean
             wiped
             ;
             do
             not
             scale
             it
             ,
             it
             being
             boyl'd
             take
             it
             up
             ,
             wash
             off
             all
             the
             loose
             scales
             ;
             it
             will
             be
             best
             to
             put
             in
             your
             Spices
             after
             the
             Tench
             is
             in
             and
             scummed
             :
             the
             fish
             being
             boyled
             and
             taken
             up
             ,
             straine
             the
             liquor
             thorow
             a
             jellybagg
             ,
             and
             put
             to
             it
             a
             piece
             of
             Iceing-glass
             ,
             being
             washed
             and
             steeped
             for
             the
             purpose
             ,
             and
             boyle
             it
             very
             cleanely
             :
             dish
             your
             fish
             in
             the
             dish
             you
             intend
             
             to
             send
             it
             up
             in
             ;
             then
             straine
             the
             liquor
             through
             the
             bag
             ,
             and
             pour
             it
             on
             the
             fish
             ,
             and
             let
             it
             coole
             ▪
             you
             may
             sonce
             a
             Carp
             ,
             or
             an●
             other
             pond-fish
             ,
             onely
             you
             must
             put
             in
             more
             Icing-glasse
             ,
             the
             other
             fish
             being
             not
             so
             apt
             to
             jelly
             ;
             garnish
             with
             Lemmon-peel
             cut
             in
             branches
             or
             long
             pieces
             as
             you
             fancy
             ,
             with
             Barberries
             and
             Floures
             .
          
           
             This
             gellie
             will
             serve
             to
             gelly
             Lobsters
             ,
             Crawfish
             ,
             or
             Praunes
             ▪
             hanging
             them
             in
             some
             glasse
             by
             a
             thred
             ,
             at
             their
             full
             proportion
             ,
             and
             filling
             the
             glasse
             with
             the
             jelly
             when
             it
             is
             warme
             ,
             it
             being
             cold
             ▪
             turne
             it
             out
             on
             the
             glasse
             plate
             ;
             if
             you
             fancy
             it
             you
             may
             make
             very
             pretty
             things
             for
             to
             set
             out
             a
             table
             ,
             and
             cheap
             ;
             you
             may
             colour
             your
             jelly
             in
             divers
             colours
             ,
             but
             I
             think
             white
             to
             be
             the
             best
             for
             this
             use
             ▪
             I
             will
             omit
             it
             for
             another
             place
             .
          
        
         
         
           
             How
             to
             souce
             a
             Pigg
             .
          
           
             SCald
             the
             Pigg
             and
             cut
             it
             into
             four
             quarters
             ,
             and
             bone
             it
             ,
             and
             let
             it
             lie
             in
             water
             a
             day
             and
             a
             night
             ;
             then
             roule
             it
             up
             (
             like
             Brawn
             )
             with
             Sage-leaves
             ,
             Lard
             ,
             let
             your
             Lard
             be
             watered
             and
             cut
             into
             small
             pieces
             ,
             grated
             Bread
             mixed
             with
             the
             juice
             of
             Orange
             ▪
             season
             it
             with
             Nutmeg
             ,
             Mace
             and
             Salt
             ;
             this
             being
             done
             ,
             roule
             it
             up
             in
             the
             quarters
             of
             the
             Pigge
             very
             hard
             (
             like
             Brawn
             )
             binde
             it
             with
             tape
             ,
             then
             boyle
             it
             with
             faire
             Water
             ,
             white
             Wine
             ,
             large
             Mace
             ,
             a
             little
             whole
             Ginger
             ,
             a
             little
             Lemmon-peele
             ,
             a
             faggot
             of
             sweet
             Herbs
             and
             Salt
             ;
             boyle
             it
             very
             well
             ,
             and
             set
             in
             an
             earthen
             pot
             to
             cool
             in
             the
             liquor
             ,
             and
             let
             it
             souce
             there
             two
             dayes
             at
             least
             ;
             then
             check
             it
             out
             on
             Plates
             ,
             or
             serve
             it
             
             in
             a
             collar
             (
             like
             Brawn
             )
             and
             eat
             it
             with
             Sugar
             and
             Mustard
             .
          
        
         
           
             How
             to
             sauce
             a
             Ramm's
             Head
             .
          
           
             CUt
             the
             Head
             off
             with
             a
             good
             part
             of
             the
             Neck
             to
             it
             ,
             and
             boyl
             it
             with
             the
             skin
             on
             ▪
             it
             will
             require
             a
             great
             boyling
             ;
             it
             being
             boyled
             ,
             take
             it
             up
             and
             pluck
             off
             the
             skin
             ,
             souce
             it
             in
             Jelly
             ,
             or
             boyle
             some
             broth
             (
             which
             you
             have
             boyled
             fresh
             meat
             in
             )
             with
             Vinegar
             ,
             salt
             ,
             a
             good
             handful
             of
             sweet
             herbs
             ,
             Ginger
             ,
             Pepper
             ,
             a
             good
             piece
             of
             Horse-raddish
             root
             scraped
             ,
             and
             a
             quarter
             of
             a
             pound
             of
             French
             Barley
             ;
             boyle
             them
             well
             together
             and
             strain
             it
             thorow
             a
             bagg
             ,
             and
             souce
             the
             head
             in
             it
             ;
             it
             being
             souced
             ,
             slice
             it
             and
             serve
             it
             on
             a
             plate
             with
             Vinegar
             ,
             or
             serve
             it
             up
             whole
             with
             the
             hornes
             .
          
        
         
         
           
             How
             to
             pickle
             Oysters
             .
          
           
             TAke
             the
             largest
             Oysters
             you
             can
             get
             ,
             straine
             them
             from
             the
             liquor
             ,
             and
             wash
             them
             cleane
             ,
             then
             set
             on
             as
             much
             water
             as
             you
             think
             will
             cover
             them
             ,
             and
             when
             it
             boyleth
             ,
             put
             them
             in
             ,
             and
             let
             them
             but
             scald
             ,
             and
             poure
             them
             from
             the
             liquor
             ;
             then
             take
             the
             naturall
             liquor
             ,
             with
             some
             of
             that
             which
             scalded
             them
             ,
             Vinegar
             ,
             large
             Mace
             ,
             whole
             Pepper
             ,
             Salt
             ,
             and
             two
             or
             three
             Bay-leaves
             ;
             boyl
             all
             these
             together
             ,
             barrel
             your
             Oysters
             (
             being
             cold
             )
             and
             fill
             them
             up
             with
             liquor
             ,
             and
             make
             them
             up
             very
             close
             ,
             being
             very
             cold
             ;
             a
             clove
             of
             Garlike
             will
             doe
             well
             in
             some
             of
             them
             ,
             for
             those
             that
             like
             it
             .
          
           
             I
             would
             have
             mentioned
             the
             pickling
             of
             all
             sorts
             of
             Flowers
             ,
             Seeds
             ,
             Buds
             ,
             and
             Roots
             ,
             onely
             
             it
             is
             so
             tedious
             ,
             and
             so
             common
             ,
             that
             every
             one
             can
             doe
             them
             ;
             onely
             Artechokes
             you
             may
             pickle
             ,
             as
             followeth
             .
          
        
         
           
             To
             pickle
             Artechokes
             .
          
           
             WHen
             your
             Artechokes
             are
             ripe
             ,
             gather
             them
             ,
             and
             cut
             off
             the
             stalk
             within
             an
             inch
             of
             the
             Choke
             ,
             washing
             them
             very
             clean
             ,
             and
             boyle
             them
             a
             little
             with
             Water
             and
             Salt
             ;
             then
             take
             them
             up
             ,
             laying
             the
             bottome
             upward
             till
             they
             be
             cold
             :
             this
             being
             done
             ,
             provide
             a
             vessel
             of
             cleare
             Water
             and
             Salt
             boyled
             together
             ,
             and
             cooled
             ,
             then
             put
             the
             Artechokes
             into
             it
             ,
             covering
             it
             very
             close
             ,
             and
             you
             may
             keep
             them
             all
             the
             yeare
             ,
             have
             a
             care
             of
             making
             it
             too
             salt
             ,
             they
             are
             excellent
             for
             Pies
             at
             
               Christmas
               ,
            
             or
             to
             stew
             .
          
        
         
         
           
             How
             to
             make
             a
             Sallet
             of
             Salmon
             .
          
           
             WHen
             the
             fresh
             Salmon
             is
             boyled
             ,
             mince
             it
             small
             with
             Apples
             and
             Onions
             ,
             then
             mixe
             it
             with
             Oyle
             and
             Vinegar
             ,
             a
             little
             Salt
             and
             Pepper
             ;
             sippit
             it
             ,
             and
             serve
             it
             up
             .
             Pickled
             Herrings
             are
             excellent
             with
             the
             same
             ingredients
             ;
             the
             seedes
             of
             Cabbage
             or
             Turnip
             are
             excellent
             Sallet
             hot
             ,
             when
             they
             are
             ready
             to
             blossome
             ,
             being
             boyled
             and
             buttered
             .
          
        
         
           
             How
             to
             keep
             Beefe
             three
             weekes
             fresh
             enongh
             to
             roast
             .
          
           
             WRap
             your
             Beefe
             up
             very
             close
             in
             Linnen
             ,
             and
             lay
             it
             in
             some
             drie
             vessel
             ,
             and
             in
             a
             dry
             
             room
             ,
             and
             cover
             it
             close
             up
             with
             Salt
             ,
             that
             no
             aire
             getteth
             in
             ,
             and
             it
             will
             be
             very
             fresh
             and
             sweet
             .
          
        
         
           
             How
             to
             reast
             a
             shoulder
             of
             Mutton
             with
             Oysters
             .
          
           
             STraine
             your
             Oysters
             ,
             wash
             them
             and
             scald
             them
             ,
             dreine
             them
             well
             ;
             then
             provide
             grated
             Bread
             ,
             Salt
             ,
             minced
             Thyme
             and
             Parsley
             ,
             Mace
             ,
             Nutmeg
             and
             Pepper
             beat
             very
             small
             ;
             mix
             all
             these
             with
             a
             little
             Vinegar
             and
             the
             white
             of
             an
             Egg
             ;
             roule
             your
             Oysters
             in
             it
             ,
             and
             make
             little
             holes
             in
             your
             Mutton
             ,
             being
             spitted
             ,
             and
             thrust
             your
             Oysters
             in
             halfe
             way
             ,
             and
             keep
             them
             in
             with
             little
             scuers
             ,
             or
             sprigges
             of
             Thyme
             :
             roast
             it
             ,
             and
             preserve
             the
             gravie
             ,
             and
             that
             which
             droppeth
             from
             it
             for
             the
             sauce
             ,
             with
             white
             Wine
             ,
             Vinegar
             ,
             the
             Oyster-liquor
             ,
             sliced
             
             Nutmeg
             ,
             some
             of
             the
             meat
             which
             was
             left
             of
             stuffing
             it
             ,
             and
             Oysters
             ;
             boyle
             all
             these
             together
             ,
             and
             put
             the
             Gravie
             ,
             with
             Salt
             ,
             and
             a
             piece
             of
             Butter
             ,
             a
             minced
             Lemmon
             ,
             or
             the
             juice
             of
             an
             Orange
             ;
             rub
             your
             dish
             with
             a
             clove
             of
             Garlike
             ,
             and
             dish
             your
             Mutton
             with
             this
             sauce
             in
             the
             bottom
             ,
             garnish
             it
             with
             Lemmon
             and
             serve
             it
             up
             .
          
        
         
           
             How
             to
             hashe
             a
             shoulder
             or
             leg
             of
             Mutton
             .
          
           
             HAlfe
             roast
             the
             Mutton
             and
             draw
             it
             from
             the
             spit
             ,
             cut
             it
             into
             thin
             slices
             and
             put
             it
             into
             a
             pipkin
             or
             stewing-panne
             ,
             with
             strong
             Broth
             ,
             a
             pinte
             of
             Claret
             ,
             Vinegar
             ,
             five
             or
             sixe
             Anchoves
             ,
             a
             slic'd
             Nutmeg
             ,
             a
             faggot
             of
             sweet
             Herbs
             ,
             a
             handfull
             of
             Capers
             ,
             and
             Salt
             ;
             stew
             all
             these
             together
             one
             
             houre
             ,
             or
             more
             ;
             then
             put
             in
             the
             Gravie
             which
             came
             out
             of
             the
             meat
             ,
             when
             you
             cut
             it
             in
             pieces
             ,
             the
             juice
             of
             Lemmon
             ;
             scumm
             off
             the
             fat
             as
             cleane
             as
             you
             can
             ,
             then
             dish
             your
             bone
             ,
             pouring
             the
             meat
             on
             it
             ;
             garnish
             it
             with
             Lemmon
             and
             serve
             it
             up
             .
          
        
         
           
             How
             to
             make
             sauce
             for
             any
             ioynt
             of
             roasted
             Mutton
             .
          
           
             BOyle
             Vinegar
             ,
             Claret-Wine
             ,
             or
             strong
             Broth
             ,
             a
             sliced
             Nutmeg
             ,
             minced
             Thyme
             ,
             Salt
             ,
             and
             minced
             Lemmon
             in
             it
             ,
             when
             it
             is
             boyled
             ,
             and
             Gravie
             (
             if
             you
             have
             it
             )
             rub
             your
             dish
             with
             Garlike
             (
             if
             you
             like
             it
             )
             and
             serve
             it
             up
             with
             your
             Mutton
             .
          
        
         
         
           
             Another
             way
             for
             the
             same
             .
          
           
             OR
             Claret
             ,
             five
             or
             sixe
             Oysters
             ,
             with
             some
             of
             the
             liquor
             ,
             a
             little
             pickled
             Samphiere
             ,
             three
             or
             foure
             blades
             of
             Mace
             ,
             an
             Onyon
             minced
             with
             sweet
             herbs
             and
             salt
             boyled
             together
             ;
             it
             being
             boyled
             put
             in
             minced
             Lemmon
             and
             Gravie
             ;
             dish
             your
             Mutton
             with
             this
             sauce
             ,
             or
             set
             a
             dish
             under
             the
             Mutton
             as
             it
             is
             roasting
             ,
             with
             Claret
             ,
             Vinegar
             ,
             a
             sprig
             of
             Thyme
             ,
             a
             little
             sliced
             Nutmeg
             ,
             one
             Anchove
             ,
             Horse-raddish
             root
             scraped
             ,
             a
             handfull
             of
             Broom-buds
             pickled
             ,
             and
             Salt
             ;
             when
             the
             Mutton
             is
             roasted
             scum
             off
             the
             fat
             ,
             and
             poure
             the
             sauce
             on
             it
             ,
             being
             dished
             .
          
           
             I
             could
             relate
             many
             more
             ;
             but
             this
             shall
             suffice
             for
             this
             subject
             .
          
        
         
         
           
             How
             to
             make
             a
             hashe
             of
             a
             Leg
             of
             Lambe
             .
          
           
             HAlfe
             roast
             your
             Lambe
             ,
             then
             slice
             it
             from
             the
             bone
             into
             a
             pipkin
             ,
             but
             leave
             some
             meat
             on
             the
             bone
             ,
             and
             lay
             it
             in
             a
             dish
             by
             ,
             and
             put
             to
             your
             sliced
             meat
             Ver
             juice
             ,
             Claret
             ,
             and
             the
             yolks
             of
             three
             hard
             Eggs
             minced
             ,
             a
             sliced
             Nutmeg
             ,
             roasted
             Chesnuts
             quartered
             or
             sliced
             ,
             sweet
             Herbs
             minced
             ,
             a
             quantity
             of
             pickled
             Mushromes
             minced
             ,
             two
             or
             three
             whole
             Onions
             ,
             a
             little
             strong
             Broth
             ▪
             stew
             these
             together
             with
             as
             little
             breaking
             the
             meat
             as
             possible
             ;
             it
             being
             well
             stewed
             ,
             put
             to
             it
             a
             piece
             of
             Butter
             ,
             a
             minced
             Lemmon
             ,
             red
             Beet-root
             ;
             being
             boyled
             and
             cut
             into
             dice-work
             ,
             shaking
             them
             well
             together
             ,
             boyl
             the
             bone
             and
             dish
             it
             with
             this
             
             meat
             layed
             on
             it
             ,
             and
             lay
             on
             it
             boyled
             Asparragus
             .
             Beet-roots
             scalded
             ,
             Lettuce
             scalded
             yolkes
             of
             Eggs
             cut
             into
             halves
             ,
             with
             sliced
             Lemmon
             sippit
             your
             dish
             and
             serve
             it
             up
             hot
             .
          
        
         
           
             How
             to
             farce
             a
             Leg
             or
             Fillet
             of
             Veale
             to
             roast
             .
          
           
             TAke
             Beefe-suet
             minced
             very
             small
             ,
             with
             Thyme
             ,
             sweet
             Marjerome
             ,
             and
             a
             little
             Winter
             Savoury
             ,
             Cloves
             and
             Mace
             beat
             ,
             Salt
             ,
             grated
             Bread
             ,
             five
             or
             sixe
             Dates
             minced
             ,
             and
             a
             handfull
             of
             Pine-kernels
             blanched
             ;
             mixe
             all
             these
             together
             with
             a
             little
             Verjuice
             and
             the
             yolk
             of
             an
             Egg
             ▪
             This
             being
             done
             ,
             cut
             your
             Veale
             full
             of
             little
             holes
             and
             stuff
             it
             full
             with
             this
             Compound
             ;
             spit
             it
             and
             roast
             it
             throughly
             :
             for
             the
             sauce
             ,
             take
             Vinegar
             ,
             Butter
             ,
             
             Sugar
             ,
             Cynamon
             and
             Ginger
             beaten
             ;
             beat
             it
             up
             thick
             together
             ,
             dish
             your
             Veale
             with
             the
             sauce
             ,
             garnish
             it
             with
             Orange
             sliced
             ,
             and
             serve
             it
             up
             .
          
        
         
           
             How
             to
             roast
             a
             Pig
             with
             the
             skinne
             off
             .
          
           
             WHen
             your
             Pigge
             is
             fleyed
             and
             garbidged
             ,
             drie
             it
             very
             well
             with
             a
             cloth
             ,
             and
             make
             a
             hard
             meat
             with
             Bread
             ,
             three
             or
             foure
             Egges
             ,
             Creame
             ,
             minced
             Thyme
             ,
             Beef-suet
             ,
             a
             little
             beaten
             Cloves
             ,
             Mace
             and
             Salt
             ;
             it
             being
             compounded
             like
             a
             Pudding
             ,
             stuff
             the
             belly
             of
             the
             Pig
             full
             ,
             and
             scuer
             it
             up
             close
             ,
             trusse
             it
             round
             and
             spit
             it
             ,
             laying
             it
             downe
             to
             the
             fire
             ,
             but
             stick
             it
             full
             of
             sprigges
             of
             Thyme
             ;
             set
             a
             dish
             under
             it
             with
             Claret
             ,
             a
             little
             Thyme
             ,
             a
             sliced
             Nutmeg
             ,
             with
             a
             little
             Vinegar
             and
             
             Salt
             ;
             baste
             the
             Pigge
             with
             it
             till
             it
             be
             roasted
             ,
             then
             froath
             it
             up
             with
             butter
             ,
             taking
             this
             sauce
             with
             a
             little
             minced
             Lemmon
             and
             a
             large
             piece
             of
             Butter
             ;
             beat
             it
             up
             and
             put
             it
             in
             your
             dish
             with
             the
             Pig
             .
          
        
         
           
             How
             to
             roast
             a
             Calves
             head
             with
             Oysters
             .
          
           
             SPlit
             your
             head
             ,
             as
             to
             boyle
             ,
             take
             out
             the
             braines
             ,
             washing
             them
             very
             well
             with
             the
             Head
             ,
             cut
             out
             the
             Tongue
             ,
             boyle
             it
             a
             little
             and
             blanch
             it
             ;
             let
             the
             Brains
             be
             parboyled
             as
             well
             as
             the
             Tongue
             ;
             mince
             the
             Braines
             and
             Tongue
             ,
             a
             little
             Sage
             ,
             Oyster
             ,
             Marrow
             ,
             or
             Beef
             suet
             very
             small
             ,
             mixe
             with
             it
             :
             it
             being
             minced
             ,
             three
             or
             foure
             yolks
             of
             raw
             Eggs
             ,
             beaten
             Ginger
             ,
             Pepper
             ,
             Nutmeg
             ,
             grated
             Bread
             ,
             Salt
             and
             a
             little
             Sack
             (
             if
             the
             Braines
             and
             Eggs
             make
             it
             
             not
             moist
             enough
             :
             this
             being
             done
             ,
             parboyl
             your
             Calves
             head
             a
             little
             in
             water
             ,
             then
             take
             it
             up
             and
             dry
             it
             well
             with
             a
             cloth
             ,
             filling
             the
             holes
             where
             the
             brained
             and
             tongue
             lay
             ,
             with
             this
             meat
             ,
             and
             binde
             it
             up
             close
             together
             and
             spit
             it
             and
             stuff
             it
             with
             Oysters
             ,
             compounded
             with
             the
             same
             ingredients
             as
             they
             were
             with
             the
             Shoulder
             of
             Mutton
             ;
             stick
             it
             as
             full
             of
             them
             as
             you
             can
             ,
             and
             roast
             it
             throughly
             ,
             setting
             a
             dish
             under
             it
             to
             catch
             the
             Gravie
             ,
             wherein
             let
             there
             be
             Oysters
             ,
             sweet
             Herbs
             minced
             ,
             a
             little
             white-Wine
             and
             a
             sliced
             Nutmeg
             ▪
             when
             the
             Head
             is
             roasted
             set
             the
             dish
             wherein
             the
             saucer
             is
             ,
             on
             the
             coales
             ,
             to
             stew
             a
             little
             ;
             then
             put
             in
             a
             piece
             of
             Butter
             ,
             the
             juice
             of
             an
             Orange
             and
             Salt
             ;
             beating
             it
             up
             thick
             together
             ,
             dish
             your
             Head
             and
             put
             the
             sauce
             to
             it
             ,
             and
             serve
             it
             up
             hot
             to
             the
             Table
             .
          
        
         
         
           
             How
             to
             hashe
             a
             Capon
             .
          
           
             ROast
             your
             Capon
             almost
             enough
             ,
             then
             cut
             all
             the
             flesh
             from
             the
             bones
             which
             will
             mince
             ,
             and
             mince
             it
             very
             small
             ;
             put
             it
             into
             a
             pipkin
             with
             white
             Wine
             and
             a
             little
             strong
             Broth
             ,
             five
             or
             sixe
             hard
             yolkes
             of
             Eggs
             ,
             with
             nine
             or
             ten
             Chesnuts
             minced
             very
             small
             ,
             an
             Oxe
             Palate
             sliced
             very
             thin
             ,
             a
             little
             Bacon
             (
             if
             it
             be
             not
             rusty
             )
             minced
             small
             ,
             some
             powder
             of
             Saffron
             ,
             a
             handfull
             of
             Pistaches
             ;
             stew
             all
             these
             together
             with
             the
             gristles
             and
             bones
             (
             which
             will
             not
             mince
             )
             till
             it
             be
             tender
             ;
             then
             put
             in
             a
             large
             piece
             of
             Butter
             ,
             a
             little
             Vinegar
             or
             minced
             Lemmon
             (
             if
             you
             have
             it
             )
             with
             a
             little
             of
             the
             peel
             ,
             and
             a
             little
             Salt
             ;
             shake
             it
             well
             together
             and
             let
             it
             not
             boyl
             ;
             then
             lay
             thin
             white-bread
             tostes
             
             in
             the
             dish
             ;
             pour
             this
             meat
             on
             it
             ,
             and
             lay
             the
             bones
             in
             order
             about
             the
             dish
             with
             Sippits
             ,
             Barberries
             ,
             halfe
             yolks
             of
             Egges
             ,
             or
             greene
             and
             what
             other
             coloured
             garnish
             you
             fancy
             .
          
        
         
           
             A
             Sauce
             for
             a
             roastest
             Pullet
             or
             Capon
             .
          
           
             WHen
             your
             Pullet
             is
             roasted
             and
             dished
             ,
             put
             a
             little
             piece
             of
             Butter
             into
             the
             Belly
             at
             the
             end
             ,
             with
             a
             little
             Claret
             ,
             a
             hard
             yolk
             of
             an
             Egg
             minced
             ,
             a
             Lemmon
             squeezed
             into
             it
             and
             Salt
             ;
             give
             these
             one
             boyle
             with
             the
             Gravie
             and
             the
             Fowle
             in
             the
             dish
             ,
             then
             garnish
             it
             with
             Lemmon
             and
             serve
             it
             up
             .
          
        
         
         
           
             For
             Woodcock
             ,
             Snipe
             ,
             &c.
             
          
           
             YOu
             may
             make
             sauce
             for
             Woodcocks
             or
             Snipes
             as
             followeth
             ;
             If
             you
             draw
             your
             Fowle
             put
             an
             Onion
             in
             the
             belly
             ,
             then
             spit
             them
             ▪
             roast
             them
             with
             a
             dish
             under
             them
             ,
             in
             which
             let
             there
             be
             Claret
             ,
             Vinegar
             ,
             an
             Anchove
             ,
             Pepper
             and
             Salt
             ;
             the
             Fowle
             being
             roasted
             ,
             put
             a
             little
             piece
             of
             Butter
             and
             a
             little
             grated
             Bread
             ,
             shaking
             it
             well
             together
             and
             dish
             it
             with
             your
             Fowl
             .
          
           
             It
             is
             very
             good
             sauce
             for
             a
             wilde
             Duck
             ,
             onely
             rub
             your
             dish
             with
             a
             clove
             of
             Garlike
             ,
             because
             it
             is
             a
             ranker
             fowle
             .
          
        
         
           
             Another
             way
             for
             the
             same
             .
          
           
             BOyled
             Onions
             ,
             Pepper
             ,
             Salt
             and
             Butter
             ,
             is
             very
             good
             ;
             or
             raw
             Onions
             ,
             Water
             ,
             Pepper
             ,
             Salt
             ,
             
             with
             a
             little
             Gravy
             of
             any
             fresh
             meat
             .
          
        
         
           
             Partridge
             sauce
             .
          
           
             FOr
             Partridge
             ,
             grated
             Bread
             ,
             Water
             ,
             Salt
             ,
             and
             a
             whole
             Onion
             boyled
             together
             ;
             when
             it
             is
             boyled
             take
             out
             the
             Onion
             and
             put
             a
             minced
             Lemmon
             and
             a
             piece
             of
             Butter
             :
             dish
             your
             Fowl
             and
             serve
             it
             up
             with
             this
             sauce
             .
          
        
         
           
             How
             to
             roast
             Larkes
             with
             Bacon
             .
          
           
             WHen
             your
             Larks
             are
             pulled
             and
             drawne
             ,
             wash
             them
             and
             spit
             them
             with
             a
             thinne
             slice
             of
             Bacon
             and
             a
             Sage
             leaf
             between
             every
             one
             ;
             make
             your
             sauce
             with
             the
             juice
             of
             two
             or
             three
             Oranges
             ,
             Claret
             ,
             and
             a
             little
             sliced
             Ginger
             ,
             give
             it
             one
             or
             
             two
             walms
             on
             the
             fire
             and
             beat
             it
             up
             with
             a
             piece
             of
             Butter
             ;
             dish
             ▪
             your
             Larkes
             with
             the
             sauce
             in
             it
             .
          
        
         
           
             Roasted
             Quailes
             ,
             a
             Sauce
             for
             them
             .
          
           
             DRy
             some
             Vine-leaves
             on
             the
             spit
             ,
             or
             in
             a
             dish
             ▪
             before
             the
             fire
             ,
             mince
             them
             very
             small
             ,
             put
             them
             into
             Claret
             and
             a
             little
             Vinegar
             ,
             with
             a
             little
             small
             Pepper
             and
             Salt
             ;
             it
             being
             boyled
             beat
             it
             up
             thick
             with
             a
             piece
             of
             Butter
             ,
             serving
             up
             your
             Fowle
             in
             it
             .
          
        
         
           
             How
             to
             roast
             Oysters
             .
          
           
             STraine
             the
             liquor
             from
             the
             Oysters
             ,
             and
             wash
             them
             very
             cleane
             ,
             and
             give
             them
             a
             scald
             in
             boyling
             water
             ,
             then
             cut
             small
             Lard
             and
             lard
             them
             
             with
             a
             larding
             seuer
             ,
             and
             spit
             them
             on
             a
             small
             spit
             provided
             for
             that
             service
             ;
             then
             beat
             two
             or
             three
             yolks
             of
             Eggs
             with
             a
             little
             grated
             Bread
             ,
             or
             grated
             Nutmeg
             ,
             Salt
             ,
             a
             little
             Rosemary
             and
             Thyme
             minced
             very
             small
             ;
             and
             after
             your
             Oysters
             are
             heat
             at
             the
             fire
             ,
             baste
             them
             continually
             with
             these
             ingredients
             ,
             laying
             them
             pretty
             warm
             at
             the
             fire
             :
             for
             the
             sauce
             ,
             boyle
             a
             little
             white-Wine
             ,
             some
             of
             the
             Oysters
             liquor
             ,
             with
             a
             sprigge
             of
             Thyme
             and
             grated
             Bread
             ,
             with
             a
             little
             Salt
             ;
             it
             being
             boyled
             beat
             it
             up
             thick
             with
             a
             piece
             of
             Butter
             ;
             rub
             your
             dish
             with
             a
             clove
             of
             Garlike
             ,
             and
             dish
             them
             with
             the
             sauce
             .
          
        
         
           
             How
             to
             make
             Olaves
             of
             Veale
             .
          
           
             SLice
             your
             Veal
             into
             thin
             slices
             ,
             but
             as
             broad
             and
             as
             long
             as
             
             you
             can
             cut
             out
             of
             a
             leg
             or
             fillet
             of
             Veale
             ,
             and
             provide
             for
             them
             grated
             Bread
             ,
             Cloves
             ,
             Nutmeg
             ,
             Mace
             beat
             ,
             sweet
             Herbs
             minced
             ,
             Currans
             and
             Salt
             ;
             mixe
             all
             these
             together
             with
             Verjuice
             and
             a
             raw
             Egg
             ,
             with
             a
             little
             Sugar
             ,
             and
             roul
             it
             into
             the
             slices
             of
             Veale
             as
             close
             as
             you
             can
             ,
             and
             spit
             them
             the
             convenientest
             way
             to
             keep
             the
             meat
             in
             ,
             and
             roast
             them
             browne
             :
             for
             the
             sauce
             ,
             mixe
             Verjuice
             ,
             Sugar
             ,
             Butter
             ,
             Cynamon
             and
             Ginger
             ;
             beat
             it
             up
             thick
             together
             and
             dish
             it
             with
             your
             meat
             being
             roasted
             well
             .
          
        
         
           
             How
             to
             roast
             a
             large
             Eele
             .
          
           
             STrip
             your
             Eele
             and
             garbidge
             it
             ,
             and
             cut
             it
             into
             pieces
             a
             handful
             long
             ,
             and
             spit
             it
             on
             a
             little
             spit
             ,
             because
             it
             must
             be
             thrust
             thorow
             the
             middle
             of
             the
             sides
             ,
             and
             not
             the
             ends
             ;
             have
             a
             care
             of
             shaking
             
             shaking
             them
             off
             the
             spit
             before
             they
             are
             roasted
             ;
             as
             they
             roast
             let
             a
             dish
             stand
             under
             to
             catch
             the
             Gravy
             ;
             put
             to
             it
             a
             little
             Vinegar
             ,
             Salt
             ,
             Pepper
             ,
             one
             Clove
             ,
             Parmasan
             or
             old
             English
             Cheese
             ,
             or
             a
             little
             Botargo
             grated
             :
             the
             fish
             being
             roasted
             scum
             off
             all
             the
             fat
             ;
             then
             put
             in
             a
             piece
             of
             Butter
             ,
             shaking
             it
             well
             together
             ;
             put
             in
             Salt
             ,
             and
             dish
             it
             with
             your
             Eeles
             ;
             garnish
             it
             with
             Orange
             and
             serve
             it
             up
             hot
             .
          
        
         
           
             An
             excellent
             way
             to
             roast
             Pigeons
             or
             Chickens
             .
          
           
             PRepare
             them
             to
             trusse
             ;
             then
             make
             a
             farcing-meat
             with
             Marrow
             or
             Beefe-suet
             ,
             with
             the
             liver
             of
             the
             Fowle
             minced
             very
             small
             ,
             and
             mixe
             with
             it
             grated
             Bread
             ,
             the
             yolkes
             of
             hard
             Eggs
             minced
             ,
             Mace
             and
             Nutmeg
             beat
             ,
             the
             tops
             of
             Thyme
             minced
             very
             
             small
             ,
             and
             Salt
             :
             incorporate
             all
             these
             together
             with
             hard
             Eggs
             and
             a
             little
             Verjuice
             ,
             then
             cut
             the
             skin
             off
             the
             Fowle
             betwixt
             the
             legs
             and
             the
             body
             ,
             before
             it
             is
             trussed
             ,
             and
             put
             in
             your
             finger
             to
             raise
             the
             skin
             from
             the
             flesh
             ,
             but
             take
             care
             you
             break
             not
             the
             skin
             ;
             then
             farce
             it
             full
             with
             this
             meat
             ,
             and
             trusse
             the
             leggs
             close
             to
             keep
             in
             the
             meat
             ;
             then
             spit
             them
             and
             roast
             them
             ,
             setting
             a
             dish
             under
             to
             save
             the
             Gravy
             ,
             which
             mixe
             with
             a
             little
             Claret
             ,
             sliced
             Nutmeg
             ,
             a
             little
             of
             that
             farced
             meat
             ,
             and
             Salt
             ;
             then
             give
             it
             two
             or
             three
             walms
             on
             the
             fire
             ,
             and
             beat
             it
             up
             thick
             with
             the
             yolk
             of
             a
             raw
             Egg
             and
             a
             piece
             of
             Butter
             ,
             with
             a
             little
             mine'd
             Lemmon
             ,
             and
             serve
             it
             up
             in
             the
             dish
             with
             the
             Fowle
             .
          
        
         
         
           
             How
             to
             make
             a
             Batter
             to
             fry
             your
             garnish
             with
             .
          
           
             MIx
             Eggs
             ,
             flower
             of
             Wheat
             ,
             Salt
             ,
             Ginger
             and
             Creame
             together
             very
             well
             ,
             and
             dip
             your
             garnish
             in
             it
             ,
             and
             fry
             it
             in
             a
             panne
             with
             suet
             ,
             being
             rightly
             temper'd
             with
             heat
             ,
             as
             Bay-leaves
             ,
             sprigges
             of
             Rosemary
             ,
             Sheeps
             Tongues
             boyled
             ,
             blanch'd
             and
             split
             ,
             Oysters
             ,
             or
             tostes
             of
             Manchet
             ,
             or
             dip
             your
             fritter-moulds
             in
             it
             ,
             and
             fry
             it
             ;
             it
             being
             fryed
             ,
             put
             it
             off
             with
             your
             slice
             ,
             or
             knife
             ;
             if
             you
             will
             have
             them
             greene
             put
             into
             the
             Batter
             the
             juice
             of
             Wheat
             ,
             or
             greene
             Beet
             ,
             or
             Spynage
             ,
             which
             is
             the
             best
             ;
             you
             may
             season
             your
             Batter
             according
             as
             you
             please
             ;
             you
             may
             put
             in
             Sugar
             ,
             Salt
             ,
             or
             any
             sort
             of
             Spice
             ,
             or
             you
             may
             alter
             the
             colour
             with
             Saffron
             ,
             and
             
             many
             more
             things
             ,
             which
             I
             will
             leave
             to
             your
             own
             fancy
             .
          
        
         
           
             How
             to
             make
             a
             Frikese
             of
             a
             loyne
             of
             Veale
             .
          
           
             CUt
             your
             loyne
             of
             Veale
             into
             thin
             steaks
             ,
             kidney
             and
             all
             the
             fat
             ,
             laying
             the
             kidney
             by
             it selfe
             to
             fry
             ;
             then
             beat
             it
             with
             your
             cleavers
             back
             as
             thin
             as
             you
             can
             ,
             then
             prepare
             greene
             toppes
             of
             Thyme
             ,
             a
             handfull
             of
             Capers
             ,
             two
             or
             three
             Anchoves
             ,
             an
             Onion
             ;
             mince
             these
             together
             very
             small
             ,
             and
             put
             to
             it
             a
             sliced
             Nutmeg
             ,
             a
             little
             beaten
             Pepper
             and
             Salt
             ;
             then
             hack
             a
             handfull
             of
             Sorrell
             and
             Parsley
             together
             ,
             but
             do
             not
             mince
             it
             small
             ;
             fry
             your
             Veale
             in
             Butter
             ,
             as
             you
             doe
             Steakes
             in
             a
             large
             frying-pan
             ;
             the
             Kidney
             being
             fryed
             ,
             drein
             all
             the
             Butter
             which
             fryed
             it
             out
             of
             the
             pan
             ,
             and
             
             put
             to
             the
             Veale
             about
             a
             quart
             of
             strong
             Broth
             or
             Wine
             ,
             with
             the
             Ingredients
             which
             you
             minced
             small
             ,
             and
             fry
             it
             in
             the
             pan
             t●●●
             half
             consumed
             ;
             then
             put
             in
             your
             Sorrel
             and
             Vinegar
             ,
             frying
             it
             a
             little
             longer
             ;
             when
             you
             think
             it
             is
             well
             ,
             put
             into
             it
             a
             minced
             Lemmon
             or
             two
             ,
             with
             halfe
             a
             pound
             of
             Butter
             ,
             stir
             it
             well
             together
             ,
             but
             let
             it
             not
             boyle
             lest
             your
             Lemmon
             grow
             bitter
             :
             this
             being
             ready
             ,
             take
             a
             large
             dish
             ,
             ginger
             the
             edge
             and
             garnish
             it
             with
             Lemmon
             ,
             Barberries
             ,
             and
             tostes
             in
             the
             bottome
             of
             the
             dish
             ,
             soaked
             in
             strong
             Broth
             ,
             and
             lay
             the
             Veale
             on
             it
             with
             the
             sauce
             ;
             garnish
             it
             on
             the
             top
             of
             the
             Veale
             with
             any
             green
             fryed
             garnish
             ,
             as
             Sheeps
             tongues
             ,
             or
             Fritter
             cast
             in
             mould
             ,
             with
             Orange
             or
             Lemmon
             ,
             or
             what
             you
             think
             fit
             ;
             sippit
             it
             and
             serve
             it
             up
             hot
             to
             the
             Table
             .
          
        
         
         
           
             How
             to
             make
             a
             Frikese
             for
             Chickens
             .
          
           
             FLey
             your
             Chickens
             and
             draw
             them
             ,
             cut
             them
             into
             quarters
             ,
             or
             thin
             slices
             ,
             with
             the
             giblets
             and
             liver
             ;
             beat
             them
             well
             with
             the
             back
             of
             your
             cleaver
             ,
             and
             fry
             them
             brown
             with
             Butter
             ;
             in
             the
             interim
             ,
             provide
             sweet
             Herbs
             minced
             ,
             Oxe
             Palat
             ,
             Dates
             ,
             the
             bottome
             of
             two
             or
             three
             Artechokes
             sliced
             all
             together
             ,
             Mace
             and
             Ginger
             beat
             ▪
             Salt
             ▪
             now
             your
             meat
             being
             fryed
             ,
             and
             the
             pan
             clean
             ,
             put
             in
             the
             Meat
             with
             strong
             Broth
             ,
             Verjuice
             ,
             and
             all
             the
             Ingredients
             prepared
             ,
             and
             let
             it
             fry
             till
             all
             but
             a
             pinte
             be
             consumed
             ;
             then
             put
             in
             half
             a
             pound
             of
             Butter
             ▪
             Sugar
             ,
             scalded
             Gooseberries
             ,
             a
             minced
             Lemmon
             ,
             shake
             it
             well
             together
             ,
             put
             tostes
             in
             the
             dish
             ;
             being
             
             garnished
             with
             Bread
             ,
             rasped
             and
             searced
             ,
             sliced
             Lemmon
             ,
             and
             scalded
             Lettuce
             quartered
             ;
             sippit
             it
             and
             lay
             Lettuce
             ,
             scalded
             Gooseberries
             ,
             and
             boyled
             Asparragus
             on
             the
             meat
             and
             serve
             it
             up
             hot
             .
          
        
         
           
             Another
             Frikese
             of
             Chickens
             ,
             Pigeons
             ,
             and
             Rabbits
             ,
             &c.
             
          
           
             PRepare
             your
             meat
             ,
             and
             fry
             it
             as
             aforesaid
             ,
             and
             put
             it
             into
             the
             panne
             with
             Broth
             or
             white-Wine
             ,
             or
             Claret
             ,
             Vinegar
             ,
             sweet
             Herbs
             minced
             ,
             a
             little
             Horse-raddish
             root
             scraped
             ,
             a
             quarter
             of
             a
             pound
             of
             Bacon
             cut
             into
             dice-work
             ,
             and
             fry
             a
             little
             in
             a
             frying-pan
             by
             it selfe
             ,
             halfe
             a
             pinte
             of
             Oysters
             with
             the
             liquor
             ,
             or
             Cockles
             ,
             Pepper
             and
             Nutmeg
             a
             convenient
             quantity
             (
             being
             consumed
             
             in
             the
             frying-pan
             )
             of
             the
             Broth
             ,
             put
             in
             halfe
             a
             pound
             of
             Butter
             and
             minced
             Lemmon
             ,
             shaking
             it
             well
             together
             ;
             dish
             it
             with
             rostes
             ,
             sippit
             and
             Lemmon
             ,
             and
             serve
             it
             up
             hot
             .
          
        
         
           
             How
             to
             make
             a
             Frikese
             of
             Veal
             or
             Lamb
             ,
             Sweet-breads
             and
             Stones
             .
          
           
             SPlit
             your
             Kidneyes
             and
             the
             Stones
             ,
             and
             fley
             off
             the
             skinnes
             from
             the
             Stones
             ,
             hacking
             them
             with
             your
             knife
             ,
             fry
             them
             as
             your
             Fowle
             in
             the
             pan
             ,
             being
             prepared
             the
             second
             time
             ,
             put
             in
             the
             meat
             with
             a
             quart
             of
             Wine
             ,
             a
             little
             Vinegar
             ,
             a
             handfull
             or
             two
             of
             Pine-kernells
             ,
             or
             three
             or
             foure
             yolks
             of
             hard
             Eggs
             minced
             ,
             a
             little
             Thyme
             and
             sweet
             Marjerome
             minced
             ,
             a
             sliced
             Nutmeg
             ;
             all
             these
             being
             fryed
             together
             till
             a
             quantity
             
             of
             the
             liquor
             be
             consumed
             ▪
             then
             put
             to
             it
             a
             handful
             of
             pickled
             Purslane
             ,
             a
             piece
             of
             Butter
             ,
             Sugar
             ,
             Salt
             ,
             and
             a
             little
             Gravy
             (
             if
             you
             have
             it
             )
             shake
             it
             well
             together
             and
             dish
             it
             with
             tostes
             in
             the
             dish
             ,
             garnishing
             it
             with
             Lemmon
             ,
             Puff-paste
             ,
             Lozenges
             ,
             and
             some
             of
             your
             greene
             garnish
             fryed
             ;
             serve
             it
             up
             hot
             ;
             you
             may
             fry
             divers
             sorts
             ▪
             of
             meat
             the
             same
             way
             .
          
        
         
           
             How
             to
             fry
             Oysters
             .
          
           
             STraine
             your
             liquor
             from
             the
             Oysters
             ,
             wash
             and
             scald
             them
             a
             little
             ;
             then
             dry
             them
             and
             roule
             them
             in
             Flowre
             ,
             or
             make
             a
             Batter
             with
             Eggs
             ,
             Flowre
             and
             a
             little
             Creame
             ,
             with
             Salt
             ,
             rouling
             them
             in
             it
             ,
             and
             fry
             them
             in
             Butter
             ;
             for
             the
             sauce
             ,
             boyle
             the
             juice
             of
             two
             or
             three
             Oranges
             ,
             some
             of
             the
             naturall
             liquor
             ;
             a
             sliced
             Nutmeg
             ,
             
             Claret
             ;
             it
             being
             boyled
             a
             little
             ,
             put
             in
             a
             piece
             of
             Butter
             ,
             beating
             it
             up
             thick
             ,
             then
             warme
             your
             dish
             and
             rub
             it
             with
             a
             clove
             of
             Garlike
             ,
             and
             dish
             your
             Oysters
             ,
             garnishing
             it
             with
             sliced
             Orange
             ,
             serving
             it
             up
             hot
             .
          
        
         
           
             Sauce
             for
             fryed
             Soles
             .
          
           
             THere
             is
             an
             excellent
             Sauce
             for
             fryed
             Soles
             ,
             the
             Garlike
             excepted
             ;
             if
             you
             have
             no
             Oyster-liquor
             put
             in
             Claret
             the
             more
             ;
             garnish
             them
             with
             Orange
             and
             Barberries
             .
          
        
         
           
             How
             to
             fry
             Turbut
             .
          
           
             CUt
             your
             fish
             into
             thin
             slices
             ,
             and
             hack
             it
             with
             a
             knife
             ,
             and
             it
             will
             be
             ribb'd
             ;
             then
             fry
             it
             almost
             browne
             with
             Butter
             ,
             then
             take
             it
             up
             ,
             dreining
             all
             the
             Butter
             from
             it
             ,
             and
             the
             panne
             
             cleane
             ,
             then
             put
             it
             into
             the
             pan
             with
             Claret
             ,
             sliced
             Ginger
             ,
             Nutmeg
             ,
             one
             Anchove
             ,
             Salt
             ,
             and
             Saffron
             beat
             ;
             fry
             it
             till
             half
             be
             consumed
             ,
             then
             put
             in
             a
             piece
             of
             Butter
             ,
             shaking
             it
             well
             together
             with
             a
             minced
             Lemmon
             ,
             and
             dish
             it
             :
             garnish
             it
             with
             Lemmon
             ,
             rub
             your
             dish
             with
             a
             clove
             of
             Garlike
             .
          
        
         
           
             How
             to
             fry
             Artechokes
             .
          
           
             BOyle
             and
             sever
             all
             from
             the
             Bottomes
             ,
             and
             slice
             them
             in
             the
             middst
             and
             quarter
             it
             ,
             dip
             them
             in
             Batter
             ,
             and
             fry
             them
             in
             Butter
             ;
             for
             the
             sauce
             ,
             take
             Verjuice
             ,
             Butter
             ,
             Sugar
             ,
             with
             the
             juice
             of
             an
             Orange
             :
             dish
             your
             Artechokes
             with
             this
             sauce
             (
             being
             fryed
             brown
             )
             and
             lay
             boyl'd
             Marrow
             on
             them
             ;
             garnish
             it
             with
             Orange
             and
             serve
             it
             up
             .
          
        
         
         
           
             To
             fry
             Skerroots
             .
          
           
             BOyl
             your
             Skerroots
             and
             peel
             them
             :
             this
             done
             ,
             roul
             them
             in
             Batter
             made
             with
             Eggs
             ,
             Ginger
             ,
             Cynamon
             ,
             flower
             of
             Wheat
             ,
             and
             Salt
             ;
             if
             you
             will
             have
             them
             green
             ,
             put
             in
             juice
             of
             Spinage
             and
             fry
             them
             in
             Butter
             very
             carefully
             ,
             for
             they
             are
             apt
             to
             stick
             together
             and
             burn
             ;
             if
             you
             fry
             them
             brown
             ,
             the
             same
             sauce
             as
             was
             in
             the
             Artechokes
             will
             be
             good
             ;
             If
             greene
             ,
             take
             Verjuice
             ,
             and
             Butter
             ,
             Sugar
             ,
             a
             sliced
             Nutmeg
             ,
             the
             yolks
             of
             two
             or
             three
             Eggs
             ,
             with
             the
             juice
             of
             Spinage
             beat
             up
             thick
             together
             ,
             and
             serve
             it
             up
             with
             this
             sauce
             ;
             garnish
             it
             with
             some
             pretty
             cuts
             of
             puff-Paste
             ,
             or
             other
             ,
             with
             Sugar
             scraped
             in
             it
             .
          
        
         
         
           
             How
             to
             fry
             Mushromes
             .
          
           
             BLanch
             them
             ,
             and
             wash
             them
             cleane
             ;
             if
             they
             be
             large
             quarter
             them
             ,
             and
             boyle
             them
             a
             little
             with
             Water
             ,
             Salt
             ,
             Vinegar
             ,
             sweet
             Herbs
             ,
             large
             Mace
             ,
             Cloves
             ,
             Bay-leaves
             ,
             with
             two
             or
             three
             cloves
             of
             Garlike
             ;
             then
             take
             them
             up
             and
             dry
             them
             ,
             and
             dip
             them
             in
             Batter
             ,
             and
             fry
             them
             till
             they
             are
             browne
             :
             make
             sauce
             with
             Claret
             for
             them
             ,
             the
             juice
             of
             two
             or
             three
             Oranges
             ,
             Salt
             ,
             Butter
             ,
             the
             juice
             of
             Horse-raddish
             root
             beat
             and
             strained
             ,
             sliced
             Nutmeg
             and
             Pepper
             ;
             put
             these
             into
             a
             frying-pan
             with
             the
             yolks
             of
             two
             or
             three
             Eggs
             ,
             beat
             and
             shake
             them
             well
             together
             for
             feare
             it
             should
             curdle
             ;
             dish
             your
             Mushromes
             ,
             the
             dish
             being
             rubb'd
             with
             a
             clove
             of
             Garlike
             ;
             garnish
             it
             with
             Orange
             or
             Lemmon
             .
          
        
         
         
           
             How
             to
             fry
             Beanes
             .
          
           
             TAke
             Garden
             Beans
             and
             boyl
             them
             tender
             ,
             blanch
             and
             beat
             them
             ,
             with
             Almonds
             ,
             boyled
             Pippins
             ,
             grated
             Cheese
             ,
             Sugar
             ,
             Ginger
             finely
             beaten
             ,
             Horse-raddish
             and
             Spinage
             beat
             and
             strained
             ,
             a
             little
             grated
             Bread
             ;
             mixe
             all
             these
             together
             with
             Egs
             ,
             Salt
             and
             Creame
             ,
             with
             Marrow
             finely
             minced
             into
             a
             gentle
             Paste
             ,
             and
             make
             it
             up
             into
             what
             fashion
             you
             please
             ;
             stick
             it
             full
             of
             Pine-kernells
             ,
             and
             fry
             them
             with
             Butter
             ;
             for
             the
             sauce
             ,
             take
             Verjuice
             ,
             and
             the
             juice
             of
             Spinage
             ,
             the
             juice
             of
             Oranges
             ,
             a
             little
             Muscadine
             ,
             Sugar
             ,
             and
             make
             them
             ready
             to
             boyl
             ;
             then
             beat
             the
             yolks
             of
             Eggs
             very
             well
             and
             put
             them
             into
             the
             sauce
             ,
             with
             a
             piece
             of
             Butter
             ,
             and
             beat
             it
             up
             thick
             together
             till
             it
             boyle
             ,
             take
             heede
             it
             doth
             
             not
             curdle
             ;
             then
             dish
             the
             meat
             ,
             pouring
             this
             sauce
             on
             it
             ;
             scrape
             Sugar
             on
             them
             and
             serve
             it
             up
             .
          
        
         
           
             How
             to
             make
             a
             Tansey
             .
          
           
             TAke
             a
             good
             quantity
             of
             Spinage
             ,
             with
             a
             little
             Tansey
             ,
             &
             beat
             it
             together
             ,
             and
             strain
             it
             with
             Cream
             ,
             and
             to
             every
             pint
             of
             that
             Creame
             and
             juyce
             put
             eight
             eggs
             ,
             with
             halfe
             the
             whites
             well
             beat
             ,
             with
             a
             grated
             Nutmeg
             ,
             a
             little
             salt
             and
             sugar
             ,
             but
             not
             too
             much
             sugar
             ,
             for
             it
             will
             make
             the
             Tansey
             burne
             ;
             you
             may
             put
             to
             Violets
             pickled
             ,
             and
             mince
             a
             little
             and
             a
             little
             grated
             bread
             ,
             it
             will
             make
             it
             eate
             shorter
             ,
             but
             it
             will
             not
             look
             so
             green
             ;
             then
             make
             your
             pan
             hot
             with
             a
             little
             piece
             of
             butter
             ,
             shaking
             it
             round
             ,
             and
             poure
             the
             Tansy
             in
             it
             :
             set
             it
             on
             a
             fire
             which
             is
             not
             too
             hot
             ,
             keeping
             it
             with
             continuall
             stirring
             till
             it
             be
             thick
             ▪
             
             then
             let
             it
             congeale
             together
             ,
             and
             keep
             the
             bottome
             of
             the
             pan
             moist
             ,
             with
             putting
             under
             it
             little
             pieces
             of
             butter
             ,
             shaking
             it
             round
             :
             and
             when
             you
             think
             it
             is
             fryed
             enough
             on
             that
             side
             ,
             after
             the
             same
             manner
             turne
             it
             on
             a
             Plate
             ,
             and
             fry
             the
             other
             side
             :
             then
             dish
             it
             ,
             and
             squeeze
             a
             Lemmon
             on
             it
             with
             Sugar
             ,
             and
             serve
             it
             up
             .
          
        
         
           
             How
             to
             fry
             Clarie
             .
          
           
             TAke
             your
             Clarie
             and
             wash
             and
             dry
             it
             ,
             then
             beat
             some
             of
             it
             ,
             and
             strain
             it
             with
             egges
             ,
             creame
             ,
             a
             grated
             nutmeg
             ,
             rose-water
             ,
             Musk
             or
             Amber-greese
             ,
             beating
             it
             well
             together
             :
             then
             prepare
             your
             frying-pan
             ,
             let
             it
             be
             hot
             with
             butter
             in
             it
             :
             dip
             your
             Clary
             in
             this
             compound
             ,
             and
             fry
             it
             ;
             you
             may
             dip
             some
             tosts
             made
             of
             Manchet
             ,
             and
             fry
             them
             in
             the
             same
             manner
             ,
             and
             lay
             it
             under
             the
             
             Clary
             in
             the
             dish
             ;
             it
             being
             fryed
             ,
             stick
             it
             full
             of
             Comfets
             ▪
             Pistaches
             ,
             or
             any
             dry
             preserve
             sliced
             thin
             ▪
             scrape
             Sugar
             on
             it
             and
             serve
             it
             up
             hot
             to
             the
             Table
             .
          
        
         
           
             To
             make
             Veale-Tostes
             .
          
           
             TAke
             a
             kidney
             of
             Veal
             which
             hath
             been
             roasted
             ,
             and
             cold
             ,
             mince
             it
             very
             small
             ,
             and
             put
             to
             it
             grated
             Bread
             ,
             a
             sliced
             Nutmeg
             ,
             Currans
             ,
             Salt
             ,
             Sugar
             ,
             Almonds
             ,
             or
             Pistaches
             bruised
             in
             a
             morter
             ,
             with
             a
             little
             Rose-water
             ,
             mixe
             all
             these
             together
             with
             Eggs
             and
             Creame
             ,
             as
             you
             doe
             a
             Pudding
             ,
             then
             cut
             thin
             tostes
             of
             white-Bread
             ,
             and
             lay
             this
             compound
             on
             them
             ,
             and
             fry
             them
             browne
             with
             Butter
             .
          
        
         
         
           
             How
             to
             make
             Fritters
             .
          
           
             MAke
             your
             Batter
             with
             good
             store
             of
             Egs
             mixt
             with
             Sack
             ,
             new
             Ale
             ,
             Salt
             ,
             beaten
             Ginger
             ,
             and
             a
             little
             Cream
             ,
             beat
             together
             well
             ;
             then
             provide
             Pippins
             ,
             Marrow
             ,
             or
             what
             you
             intend
             to
             make
             them
             of
             ,
             and
             cut
             them
             in
             round
             pieces
             as
             big
             as
             a
             Walnut
             and
             put
             it
             into
             the
             Batter
             ;
             you
             must
             warme
             your
             Sack
             and
             Ale
             before
             you
             put
             it
             into
             the
             Eggs
             ;
             the
             Fruit
             or
             Marrow
             being
             in
             ,
             let
             it
             stand
             before
             the
             fire
             an
             houre
             or
             more
             ,
             to
             rise
             ,
             but
             let
             it
             not
             stand
             so
             hot
             as
             to
             bake
             :
             This
             being
             done
             ,
             provide
             a
             Kettle
             or
             Panne
             halfe
             full
             of
             tryed
             suet
             ,
             tempered
             with
             a
             good
             heat
             on
             the
             fire
             ,
             but
             not
             too
             hot
             ,
             if
             it
             be
             ,
             the
             Fritter
             being
             cast
             in
             ,
             the
             Suet
             will
             boyle
             over
             the
             top
             ;
             neither
             castin
             so
             many
             at
             one
             time
             ▪
             
             for
             then
             they
             will
             not
             fry
             cleare
             :
             you
             must
             take
             them
             out
             of
             the
             Batter
             with
             your
             hand
             ,
             and
             disperse
             them
             about
             the
             pan
             ,
             lest
             they
             stick
             together
             :
             they
             being
             fryed
             ,
             dish
             them
             ,
             and
             strew
             Sugar
             on
             them
             ,
             and
             squeeze
             some
             Lemmon
             on
             them
             .
             Mix
             Cynamon
             with
             your
             Sugar
             ,
             if
             your
             Fritter
             be
             made
             with
             Marrow
             .
          
        
         
           
             How
             to
             make
             Pancakes
             .
          
           
             TAke
             twenty
             Eggs
             ,
             with
             halfe
             the
             whites
             ,
             and
             beat
             them
             half
             an
             houre
             or
             more
             with
             fine
             flour
             of
             Wheat
             ,
             Cloves
             ,
             Mace
             ,
             and
             a
             little
             Salt
             ,
             Creame
             ,
             a
             little
             new
             Ale
             ,
             or
             a
             spoonfull
             of
             Yest
             being
             warmed
             ,
             and
             beat
             them
             well
             together
             ;
             make
             it
             so
             thin
             as
             to
             run
             out
             of
             your
             spoon
             or
             ladle
             without
             any
             stop
             :
             this
             being
             done
             ,
             cover
             it
             and
             set
             by
             the
             fire
             halfe
             an
             houre
             ,
             or
             more
             ,
             stirring
             it
             
             now
             and
             then
             ;
             fry
             them
             with
             a
             quick
             fire
             (
             but
             not
             too
             hot
             )
             with
             a
             little
             Butter
             ;
             and
             after
             you
             have
             fryed
             one
             or
             two
             ,
             you
             may
             fry
             them
             without
             Butter
             as
             well
             as
             with
             it
             ,
             and
             will
             be
             better
             ,
             if
             you
             love
             them
             dry
             ;
             scrape
             Sugar
             on
             them
             and
             serve
             them
             up
             .
          
           
             If
             you
             are
             loose
             in
             the
             body
             you
             may
             make
             a
             Pancake
             of
             nothing
             but
             Eggs
             and
             Cynamon
             ,
             and
             Salt
             beat
             well
             together
             ;
             you
             may
             put
             in
             some
             Anniseeds
             (
             if
             you
             please
             )
             it
             will
             expel
             wind
             ,
             and
             take
             away
             the
             raw
             taste
             of
             the
             Egs
             ,
             or
             strow
             Carraway-comfits
             on
             it
             ,
             being
             baked
             .
          
        
         
           
             To
             fry
             young
             Artechokes
             .
          
           
             TAke
             young
             Artechokes
             ,
             or
             Suckers
             ,
             and
             pare
             off
             all
             the
             out
             side
             ,
             as
             you
             pare
             Apples
             ,
             and
             boyle
             them
             tender
             ,
             then
             take
             them
             up
             and
             slit
             them
             thorow
             
             the
             midst
             ,
             but
             doe
             not
             take
             out
             the
             coare
             ,
             but
             lay
             the
             split
             side
             downeward
             on
             a
             dry
             cloth
             ,
             to
             dreine
             out
             the
             water
             ;
             then
             mixe
             a
             little
             Flower
             ,
             two
             or
             three
             yolkes
             of
             Eggs
             ,
             beaten
             Ginger
             ,
             Nutmeg
             ,
             Verjuice
             and
             Salt
             to
             the
             thicknesse
             of
             a
             Batter
             ,
             and
             roule
             them
             well
             in
             it
             ,
             then
             get
             a
             frying-pan
             ,
             with
             Butter
             ,
             pretty
             hot
             ,
             and
             fry
             them
             in
             it
             till
             they
             be
             brown
             ;
             for
             the
             Sauce
             ,
             make
             a
             Lear
             with
             yolks
             of
             Eggs
             ,
             Verjuice
             ,
             or
             white-Wine
             ,
             Cynamon
             ,
             Ginger
             ,
             Sugar
             ,
             with
             a
             great
             piece
             of
             butter
             ,
             keeping
             it
             with
             stirring
             upon
             the
             fire
             till
             it
             be
             thick
             ;
             then
             dish
             them
             on
             white-Bread
             Tostes
             with
             the
             Caudle
             on
             them
             and
             serve
             them
             up
             .
          
        
         
         
           
             Scotch
             Scollops
             of
             Veale
             .
          
           
             CUt
             a
             leg
             of
             Veale
             into
             very
             thin
             slices
             ,
             and
             hack
             them
             with
             the
             back
             of
             a
             cleaver
             ,
             and
             draw
             lard
             one
             inch
             long
             thorow
             every
             piece
             ,
             or
             as
             many
             of
             them
             as
             you
             please
             ;
             then
             fry
             them
             very
             well
             in
             Butter
             ,
             then
             make
             a
             sauce
             with
             a
             little
             claret
             Wine
             ,
             halfe
             an
             Anchove
             ,
             and
             a
             little
             Mutton
             or
             Veale
             gravy
             ,
             let
             it
             have
             but
             one
             walme
             on
             the
             fire
             ,
             then
             rub
             your
             dish
             with
             a
             clove
             of
             Garlike
             ,
             and
             dish
             the
             meat
             with
             sauce
             and
             serve
             it
             up
             hot
             ;
             garnish
             it
             with
             Lemmon
             ,
             with
             some
             in
             the
             sauce
             ,
             if
             you
             please
             .
          
        
         
         
           
             How
             to
             fry
             Toster
             .
          
           
             TAke
             a
             stale
             Manchet
             and
             cut
             them
             in
             round
             slices
             like
             Tostes
             ,
             and
             wet
             them
             in
             Muscadine
             ,
             then
             beat
             ten
             Eggs
             very
             well
             and
             fry
             your
             Tostes
             in
             Butter
             ,
             then
             pour
             halfe
             the
             Eggs
             on
             the
             Tostes
             as
             they
             are
             in
             the
             pan
             ,
             and
             fry
             them
             browne
             ,
             then
             turne
             the
             Tostes
             and
             pour
             the
             residue
             of
             the
             Eggs
             as
             before
             ,
             and
             fry
             that
             side
             ;
             then
             dish
             them
             ,
             and
             pour
             Rosewater
             ,
             Butter
             ,
             Sugar
             ,
             and
             a
             little
             grated
             Nutmeg
             and
             Cynamon
             ,
             well
             beat
             together
             ,
             on
             them
             ,
             and
             serve
             them
             up
             hot
             .
          
        
         
           
             How
             to
             fry
             Veale
             .
          
           
             CUt
             a
             leg
             of
             Veale
             into
             thin
             slices
             ,
             and
             hack
             them
             well
             with
             the
             cleaver
             ,
             then
             lay
             them
             
             in
             a
             dish
             and
             season
             it
             with
             Nutmeg
             ,
             Ginger
             ,
             Pepper
             and
             Salt
             ,
             then
             mix
             six
             or
             eight
             raw
             yolks
             of
             Eggs
             with
             it
             very
             well
             together
             ,
             and
             let
             it
             stand
             an
             houre
             or
             more
             ,
             then
             fry
             it
             in
             the
             pan
             with
             Butter
             till
             it
             be
             enough
             ,
             keeping
             the
             pieces
             with
             turning
             ;
             then
             take
             it
             up
             into
             a
             dish
             ,
             and
             stew
             it
             together
             with
             a
             little
             white-Wine
             and
             a
             Lemmon
             sliced
             ;
             and
             when
             the
             dinner
             is
             ready
             ,
             put
             in
             a
             piece
             of
             Butter
             ,
             and
             shake
             it
             well
             together
             ,
             and
             serve
             it
             up
             to
             the
             Table
             with
             sippits
             .
          
           
             Before
             I
             will
             treat
             upon
             Bake-meats
             ,
             I
             intend
             a
             short
             discourse
             in
             making
             severall
             sorts
             of
             Pastes
             :
             And
             first
             ,
          
        
         
           
             Of
             Puff-paste
             .
          
           
             TAke
             halfe
             a
             peck
             of
             flower
             and
             mixe
             it
             with
             cold
             Water
             ,
             
             and
             one
             pound
             of
             Butter
             ,
             the
             whites
             of
             nine
             or
             ten
             Eggs
             ,
             a
             very
             little
             Salt
             (
             if
             any
             )
             work
             these
             together
             very
             well
             ,
             and
             stiffe
             ,
             then
             roule
             it
             out
             very
             thin
             ,
             and
             put
             Flower
             under
             and
             over
             it
             ;
             then
             take
             neare
             a
             pound
             of
             Butter
             and
             lay
             it
             in
             bits
             all
             over
             it
             ,
             then
             double
             it
             in
             five
             or
             sixe
             doubles
             :
             This
             being
             done
             ,
             roul
             it
             out
             the
             second
             time
             ,
             and
             serve
             it
             as
             at
             the
             first
             ,
             then
             roule
             it
             out
             ,
             and
             cut
             it
             out
             into
             what
             forme
             ,
             or
             to
             what
             use
             you
             please
             ;
             you
             need
             not
             fear
             the
             curle
             ,
             for
             it
             will
             divide
             as
             often
             as
             you
             double
             it
             ,
             which
             is
             ten
             or
             twelve
             times
             :
             enough
             for
             any
             use
             .
          
        
         
           
             Of
             coole
             Butter-paste
             ▪
          
           
             WHich
             is
             ,
             to
             every
             peck
             of
             Flower
             ,
             five
             pound
             of
             Butter
             ,
             the
             whites
             of
             sixe
             Eggs
             ,
             and
             worke
             it
             well
             together
             with
             cold
             
             water
             ;
             you
             must
             bestow
             a
             great
             deale
             of
             elboe-grease
             ,
             and
             but
             little
             water
             ,
             otherwise
             you
             put
             out
             the
             Miller's
             eyes
             .
             This
             Paste
             is
             good
             onely
             for
             Patty-pan
             and
             Pastyes
             .
          
        
         
           
             Paste
             for
             thin
             Bake-meats
             .
          
           
             THe
             Paste
             for
             your
             thin
             bake-Meats
             must
             be
             made
             with
             boyling
             liquor
             ,
             as
             followeth
             :
             When
             your
             liquor
             (
             which
             is
             water
             )
             boyleth
             ,
             put
             to
             every
             peck
             of
             Flower
             two
             pound
             of
             Butter
             ,
             but
             let
             your
             Butter
             boyle
             in
             your
             Liquor
             first
             .
          
        
         
           
             Of
             Custard
             paste
             .
          
           
             LEt
             it
             be
             onely
             boyling
             Water
             without
             Butter
             ,
             and
             likewise
             all
             Paste
             ,
             for
             Cuts
             ,
             or
             Orangado
             Tarts
             ,
             or
             such
             like
             ,
             as
             you
             shall
             heare
             hereafter
             ;
             you
             may
             put
             Sugar
             in
             this
             last
             Paste
             ,
             which
             will
             ▪
             adde
             to
             the
             stiffnesse
             of
             it
             .
          
        
         
         
           
             For
             cold
             Bake
             meats
             .
          
           
             PUt
             to
             every
             peck
             of
             Flower
             one
             pound
             (
             or
             something
             more
             )
             of
             Butter
             ;
             you
             may
             put
             dissolved
             Icein-glasse
             in
             this
             liquor
             ,
             because
             it
             requires
             strength
             ;
             Rye-flower
             is
             best
             for
             this
             use
             ,
             with
             a
             little
             wheat
             amongst
             it
             .
             I
             would
             mention
             many
             more
             Pastes
             ,
             as
             for
             all
             sorts
             of
             Bread
             ,
             as
             Ordinary
             bread
             ,
             French
             bread
             ,
             &c.
             
             But
             of
             this
             more
             conveniently
             .
          
        
         
           
             How
             to
             make
             a
             steak-Pie
             of
             Mutton
             .
          
           
             MAke
             the
             Pie
             round
             and
             deep
             ,
             and
             cut
             a
             neck
             or
             breast
             of
             Mutton
             in
             thin
             steaks
             ,
             as
             to
             fry
             ,
             and
             hack
             it
             with
             the
             back
             of
             your
             cleaver
             ;
             season
             it
             with
             Pepper
             ,
             Nutmeg
             and
             Salt
             ,
             and
             
             provide
             a
             quantity
             of
             sweet
             Herbs
             minced
             very
             small
             ,
             a
             handfull
             of
             Capers
             ,
             one
             Onion
             minced
             ,
             the
             yolks
             of
             three
             or
             foure
             Eggs
             minced
             :
             your
             Pie
             being
             made
             ,
             lay
             in
             your
             meat
             ,
             scattering
             these
             Ingredients
             on
             it
             ;
             put
             in
             Butter
             and
             close
             it
             ,
             bake
             it
             three
             houres
             moderately
             .
          
        
         
           
             Another
             .
          
           
             THe
             meat
             being
             prepared
             ,
             as
             before
             ,
             season
             it
             with
             Nutmeg
             and
             Ginger
             ,
             and
             a
             little
             large
             Mace
             and
             Salt
             ,
             one
             Onion
             minced
             ,
             halfe
             a
             pound
             of
             Currans
             washed
             and
             dryed
             ;
             put
             in
             Butter
             and
             close
             it
             ;
             when
             it
             is
             halfe
             baked
             put
             in
             halfe
             a
             pinte
             of
             Claret
             ,
             being
             warmed
             first
             ;
             for
             any
             cold
             thing
             hardeneth
             the
             meat
             ;
             when
             you
             draw
             it
             ,
             cut
             the
             lid
             in
             pieces
             and
             stick
             it
             in
             the
             meat
             round
             about
             ,
             and
             serve
             it
             up
             hot
             .
          
           
           
             You
             may
             leave
             out
             the
             Onion
             ,
             and
             put
             in
             Sugar
             and
             Verjuice
             ,
             with
             your
             Claret
             .
          
        
         
           
             How
             to
             make
             a
             Pie
             of
             a
             Fillet
             of
             Veale
             .
          
           
             CUt
             your
             Veale
             into
             pieces
             no
             bigger
             than
             a
             Walnut
             ,
             season
             it
             with
             Cynamon
             ,
             Ginger
             ,
             Sugar
             and
             Salt
             ;
             shape
             your
             Pie
             into
             corners
             as
             you
             please
             ,
             put
             in
             the
             meat
             with
             Chesnuts
             cut
             into
             quarters
             ,
             being
             roasted
             ,
             and
             blanched
             Dates
             quartered
             ,
             the
             Marrow
             of
             two
             bones
             cut
             into
             pieces
             ;
             these
             being
             mixed
             together
             ,
             close
             it
             and
             let
             it
             bake
             two
             houres
             ,
             then
             make
             a
             caudle
             with
             white-Wine
             ,
             Sugar
             ,
             Cynamon
             and
             Ginger
             ;
             beat
             up
             this
             and
             poure
             it
             thorow
             the
             lid
             ,
             little
             holes
             being
             made
             with
             your
             Knife
             or
             a
             Scuer
             .
          
        
         
         
           
             Another
             way
             .
          
           
             IF
             it
             be
             in
             Summer
             ,
             abate
             the
             Nuts
             and
             put
             in
             quarters
             of
             hard
             Lettuce
             scalded
             ,
             and
             when
             it
             is
             drawne
             ,
             lay
             on
             it
             scalded
             Gooseberries
             ,
             or
             Grapes
             ,
             the
             lid
             being
             cut
             up
             ,
             and
             some
             boyled
             Marrow
             on
             the
             meat
             .
          
        
         
           
             How
             to
             bake
             a
             Loyn
             of
             Veale
             .
          
           
             BOne
             your
             Veale
             and
             season
             it
             with
             Pepper
             ,
             Mace
             ,
             Nutmeg
             and
             Salt
             ;
             lay
             it
             into
             a
             square
             Pie
             as
             whole
             as
             you
             can
             ,
             put
             a
             little
             white-Wine
             in
             it
             ,
             being
             half
             baked
             ;
             if
             you
             love
             it
             sweet
             ,
             put
             Sugar
             into
             the
             white-Wine
             or
             Verjuice
             ;
             when
             you
             put
             it
             in
             shake
             it
             well
             together
             ,
             that
             it
             incorporate
             :
             This
             is
             good
             either
             cold
             or
             hot
             .
          
        
         
         
           
             Another
             way
             .
          
           
             IF
             you
             eat
             it
             hot
             with
             Sugar
             ,
             and
             in
             Gooseberry-season
             ,
             put
             scalded
             Gooseberryes
             in
             it
             ,
             the
             lid
             being
             cut
             up
             ,
             this
             requireth
             foure
             houres
             baking
             moderately
             .
          
        
         
           
             How
             to
             make
             a
             Lamb-Pie
             .
          
           
             CUt
             your
             Lamb
             into
             Steakes
             ,
             Kidney
             and
             all
             the
             fat
             with
             it
             ,
             season
             it
             with
             Nutmeg
             ,
             Mace
             ,
             a
             little
             Pepper
             and
             Salt
             ;
             the
             Pie
             being
             made
             ,
             and
             the
             meat
             in
             ,
             put
             with
             it
             halfe
             a
             pound
             of
             Currans
             ,
             with
             Pruins
             ,
             lay
             Butter
             on
             it
             and
             let
             it
             bake
             three
             houres
             ;
             a
             corner'd
             Pie
             is
             best
             for
             this
             ;
             when
             it
             is
             baked
             ,
             make
             a
             Caudle
             with
             a
             pinte
             of
             white-Wine
             ,
             or
             Verjuice
             ,
             the
             yolks
             of
             five
             or
             sixe
             Eggs
             ,
             Sugar
             ,
             and
             a
             quarter
             of
             a
             
             pound
             of
             Butter
             ;
             beat
             up
             all
             these
             continually
             on
             the
             fire
             ,
             in
             a
             pipkin
             ,
             till
             they
             boyle
             .
             The
             Pie
             being
             baked
             ,
             cut
             up
             the
             lid
             and
             put
             in
             this
             Caudle
             ,
             shaking
             it
             well
             togther
             ,
             and
             serve
             it
             up
             hot
             .
             It
             is
             good
             cold
             ,
             but
             then
             leave
             out
             the
             Butter
             in
             the
             Caudle
             .
          
           
             It
             will
             be
             very
             good
             seasoned
             with
             Nutmeg
             ,
             Ginger
             ,
             Pepper
             and
             Salt
             ,
             without
             the
             Caudle
             ,
             to
             eat
             hot
             or
             cold
             ;
             you
             must
             not
             forget
             to
             put
             Butter
             to
             all
             your
             Pies
             when
             you
             close
             them
             ,
             to
             prevent
             drying
             in
             the
             Oven
             ;
             the
             hind
             quartet
             is
             best
             for
             this
             use
             .
          
        
         
           
             How
             to
             make
             a
             Tongue
             Pie.
             
          
           
             TAke
             the
             Tongue
             ,
             after
             it
             is
             boyled
             or
             roasted
             ,
             and
             Udder
             ,
             if
             you
             have
             any
             ,
             either
             roast
             or
             boyled
             ,
             slice
             them
             into
             thin
             slices
             ,
             and
             season
             it
             with
             Cynamon
             ,
             
             Ginger
             and
             Salt
             ;
             then
             take
             halfe
             a
             pound
             of
             raisons
             Solis
             stoned
             ;
             your
             Pie
             being
             raised
             ,
             lay
             in
             it
             a
             laying
             of
             Tongue
             and
             Udder
             ,
             and
             another
             of
             Raisons
             ,
             till
             your
             Pye
             is
             full
             ▪
             put
             some
             Butter
             and
             close
             it
             ;
             one
             houre
             and
             an
             halfe
             will
             bake
             it
             ;
             it
             being
             almost
             baked
             ,
             make
             a
             Caudle
             of
             Eggs
             ,
             Vinegar
             and
             white-Wine
             ,
             Sugar
             and
             Butter
             ,
             beat
             up
             together
             till
             it
             boyle
             ;
             dish
             your
             Pie
             ,
             and
             pour
             in
             the
             Caudle
             ,
             and
             serve
             it
             up
             hot
             or
             cold
             .
          
        
         
           
             How
             to
             make
             a
             Chicken-Pie
             .
          
           
             DRess
             the
             least
             Chickens
             you
             can
             get
             ;
             they
             being
             cleansed
             ,
             cut
             your
             Chickens
             leggs
             off
             and
             trusse
             them
             as
             you
             fancy
             ,
             so
             make
             your
             Pie
             ,
             season
             your
             Chickens
             and
             the
             Appurtenances
             ,
             lay
             the
             fowl
             on
             their
             backs
             ,
             with
             the
             giblets
             intermixed
             ,
             being
             seasoned
             
             with
             Mace
             ,
             Nutmeg
             ,
             Salt
             ,
             and
             Ginger
             ;
             the
             Mace
             will
             be
             best
             not
             beat
             ,
             but
             large
             ,
             and
             lay
             it
             on
             the
             top
             of
             the
             Chickens
             ,
             halfe
             a
             pound
             of
             Dates
             quartered
             ,
             and
             Pistaches
             blanched
             ,
             with
             a
             good
             quantity
             of
             Butter
             :
             close
             your
             Pie
             ,
             and
             let
             it
             bake
             two
             houres
             :
             then
             make
             the
             same
             Caudle
             as
             to
             the
             Lamb-pie
             ,
             onely
             adde
             a
             Lemmon
             sliced
             in
             it
             .
             It
             being
             baked
             ,
             put
             in
             this
             Caudle
             ,
             and
             lay
             the
             sliced
             Lemmon
             on
             the
             top
             of
             the
             Chickens
             ,
             lay
             on
             the
             lid
             ,
             shake
             it
             well
             together
             ,
             and
             serve
             it
             up
             hot
             ,
             Sugar
             being
             scraped
             on
             it
             .
          
        
         
           
             Another
             way
             .
          
           
             IF
             it
             be
             in
             Summer
             ,
             instead
             of
             Dates
             and
             Lemmon
             ,
             put
             in
             scalded
             Goose-berries
             or
             Grapes
             ,
             with
             Asparagus
             boiled
             ,
             or
             cabbaged
             Lettuce
             scalded
             .
             These
             must
             be
             put
             in
             when
             the
             Pie
             is
             baked
             .
             
             You
             may
             make
             your
             Caudle
             green
             with
             Spinage
             ,
             being
             beat
             and
             strained
             into
             it
             .
             It
             is
             good
             hot
             or
             cold
             .
          
        
         
           
             How
             to
             make
             a
             Paris
             Pie.
             
          
           
             TAke
             good
             large
             Chickens
             &
             quarter
             them
             ,
             or
             very
             small
             Chickens
             whole
             with
             the
             giblets
             :
             raise
             your
             Pie
             round
             ,
             and
             prepare
             to
             mix
             with
             the
             Chickens
             a
             handfull
             of
             Cockles
             ,
             or
             two
             Oxe-palaets
             blanched
             and
             sliced
             ,
             nine
             or
             ten
             yolks
             of
             egges
             ,
             some
             minced
             and
             in
             halfes
             ,
             Pine-kernels
             blanched
             ,
             the
             marrow
             of
             two
             bones
             cut
             into
             gobs
             ,
             a
             little
             sliced
             Mushrome
             ,
             if
             you
             have
             any
             ,
             pickled
             :
             Season
             all
             these
             together
             with
             Salt
             ,
             Ginger
             ,
             Nutmeg
             ,
             Mace
             ,
             and
             a
             very
             little
             Pepper
             :
             your
             Pye
             being
             made
             and
             filled
             ,
             put
             in
             a
             good
             quantity
             of
             Butter
             ,
             and
             close
             it
             :
             It
             will
             require
             two
             hours
             
             baking
             ;
             it
             being
             almost
             baked
             ,
             put
             in
             a
             little
             white-Wine
             or
             Verjuice
             ,
             or
             some
             of
             the
             liquor
             which
             stewed
             your
             Oysters
             ,
             if
             you
             doe
             stew
             any
             ,
             beat
             it
             up
             with
             a
             piece
             of
             butter
             ,
             and
             serve
             it
             up
             hot
             .
          
        
         
           
             A
             Pie
             answerable
             to
             the
             grand
             boyled
             Meat
             .
          
           
             I
             Will
             give
             you
             the
             Moddle
             of
             it
             hereafter
             :
             First
             ,
             for
             that
             in
             the
             middle
             must
             be
             round
             with
             five
             Scollops
             :
             As
             for
             example
             ,
             
             Provide
             Cocks
             stones
             and
             combs
             ,
             
             or
             Lambs
             stones
             ,
             &
             sweet-breads
             ,
             if
             they
             be
             young
             the
             sweet-breads
             of
             Veale
             a
             little
             set
             in
             hot
             water
             ,
             and
             cut
             into
             pieces
             ,
             two
             or
             three
             Oxe
             Palates
             blanched
             and
             sliced
             ,
             halfe
             a
             pinte
             of
             Oysters
             ,
             Dates
             sliced
             ,
             a
             handfull
             of
             Pine
             kernels
             ,
             a
             little
             quantity
             of
             Broom
             buds
             pickled
             ,
             some
             fine
             interlarded
             Bacon
             ,
             fat
             and
             leane
             ,
             sliced
             ,
             let
             it
             not
             be
             rusty
             ;
             scald
             it
             to
             take
             away
             the
             rank
             taste
             ;
             nine
             or
             tenne
             Chesnuts
             roasted
             and
             blanched
             ;
             season
             all
             these
             together
             with
             Salt
             ,
             Nutmeg
             ,
             and
             a
             good
             quantity
             of
             large
             Mace
             ,
             and
             close
             it
             ,
             having
             good
             store
             of
             Butter
             .
             For
             the
             Caudle
             ,
             it
             being
             baked
             ,
             beat
             up
             some
             Butter
             with
             three
             yolks
             of
             Eggs
             ,
             white
             or
             claret
             Wine
             ,
             the
             juice
             of
             a
             Lemmon
             or
             two
             ;
             cut
             up
             the
             lid
             and
             pour
             it
             on
             the
             meat
             ,
             shaking
             it
             well
             together
             ;
             and
             lay
             on
             the
             meat
             sliced
             Lemmon
             and
             pickled
             Barberries
             ,
             then
             
             cover
             it
             againe
             .
             Let
             it
             not
             boyle
             in
             the
             Oven
             after
             the
             Caudle
             be
             in
             ,
             lest
             it
             taste
             bitter
             with
             the
             Lemmon
             :
             Let
             these
             Ingredients
             be
             put
             into
             the
             Moddle
             above
             .
          
        
         
           
             Ten
             other
             Pies
             belonging
             to
             the
             first
             .
          
           
             I
             Will
             shew
             you
             a
             Moddle
             of
             one
             of
             the
             five
             which
             must
             be
             of
             one
             fashion
             ,
             as
             followeth
             ;
             and
             the
             last
             cut
             in
             the
             due
             place
             :
             
             But
             you
             must
             be
             sure
             to
             make
             the
             three
             fashions
             proportionable
             ,
             answering
             one
             the
             other
             ;
             you
             may
             set
             them
             all
             on
             one
             bottome
             of
             paste
             ,
             which
             will
             be
             more
             convenient
             ;
             or
             if
             you
             set
             them
             severall
             ,
             
             you
             may
             bake
             the
             middle
             one
             full
             of
             Flower
             ;
             it
             being
             baked
             ,
             and
             cold
             ,
             take
             out
             the
             Flower
             in
             the
             bottome
             and
             put
             in
             live
             Birds
             ,
             or
             a
             Snake
             ,
             which
             will
             seeme
             strange
             to
             the
             beholders
             ,
             which
             cut
             the
             Pye
             ,
             at
             the
             table
             :
             This
             is
             onely
             for
             a
             Wedding
             ,
             to
             passe
             away
             time
             .
             Now
             for
             what
             you
             shall
             put
             in
             the
             other
             ten
             ;
             and
             first
             for
             the
             middle
             five
             ,
             as
             followeth
             .
          
        
         
           
             
               1
            
             An
             Oyster-Pie
             .
          
           
             YOu
             may
             put
             Oysters
             in
             one
             ;
             scald
             your
             Oysters
             ,
             plucking
             off
             the
             beards
             ,
             and
             dry
             them
             ;
             season
             them
             with
             large
             Mace
             and
             Pepper
             ,
             with
             a
             little
             beaten
             Ginger
             and
             Salt
             ,
             with
             Marrow
             and
             Butter
             ,
             and
             close
             it
             :
             it
             being
             baked
             ,
             make
             a
             Leare
             with
             white-Wine
             ,
             the
             Oyster-liquor
             ,
             three
             or
             foure
             Oysters
             bruised
             to
             pieces
             
             to
             make
             it
             stronger
             ;
             but
             take
             out
             the
             pieces
             ;
             one
             Onion
             ,
             or
             rub
             the
             Ladle
             with
             Garlike
             you
             beat
             it
             up
             withall
             ;
             it
             being
             boyled
             ,
             put
             in
             a
             large
             piece
             of
             Butter
             ,
             with
             a
             minced
             Lemmon
             ;
             sweet
             Herbes
             will
             be
             good
             boyled
             in
             it
             ,
             bound
             up
             fast
             together
             :
             cut
             up
             the
             lid
             ,
             or
             make
             holes
             to
             let
             in
             this
             Leare
             ,
             and
             serve
             it
             up
             .
          
        
         
           
             
               2.
               
            
             A
             Praune-Pie
             .
          
           
             FOr
             the
             second
             ,
             put
             in
             Praunes
             and
             Cockles
             ,
             being
             seasoned
             as
             the
             first
             ,
             but
             no
             Marrow
             :
             Put
             in
             some
             pickled
             Mushromes
             (
             if
             you
             have
             them
             )
             sliced
             :
             it
             being
             baked
             ,
             beat
             up
             a
             piece
             of
             Butter
             ,
             a
             little
             Vinegar
             ,
             a
             sliced
             Nutmeg
             ,
             and
             the
             juice
             of
             two
             or
             three
             Oranges
             ,
             thick
             ,
             and
             pour
             it
             into
             the
             Pye
             .
          
        
         
         
           
             
               3.
               
            
             A
             Bird
             Pie
             ▪
          
           
             FOr
             the
             third
             Pie
             of
             young
             Birds
             ,
             or
             Larks
             .
          
           
             Take
             young
             Birds
             ,
             or
             Larks
             ,
             pull'd
             and
             drawne
             ,
             and
             a
             farce
             meat
             to
             put
             in
             the
             bellies
             ,
             as
             followeth
             :
             Grated
             Bread
             ,
             sweet
             Herbs
             minced
             very
             small
             ,
             Beefe-suet
             or
             Marrow
             minced
             ,
             Almonds
             beat
             with
             a
             little
             Creame
             ,
             lest
             they
             oyle
             ,
             a
             little
             grated
             Parmasan
             or
             old
             Cheese
             ;
             season
             this
             farce
             meat
             with
             Ginger
             ,
             Nutmeg
             and
             Salt
             ,
             mixe
             them
             together
             with
             Cream
             and
             Eggs
             ,
             like
             a
             Pudding
             ,
             and
             stuffe
             the
             Larks
             with
             it
             ;
             season
             the
             Larks
             with
             Nutmeg
             ,
             a
             little
             Pepper
             and
             Salt
             ,
             lay
             them
             in
             the
             Pie
             with
             good
             store
             of
             Butter
             ,
             and
             scatter
             between
             them
             Pine
             kernells
             ,
             yolks
             of
             Eggs
             ,
             and
             sweet
             Herbs
             ,
             the
             Herbs
             and
             Eggs
             being
             minced
             very
             
             small
             ;
             it
             being
             baked
             ,
             make
             a
             Lear
             with
             the
             juice
             of
             an
             Orange
             or
             two
             ,
             and
             Butter
             beat
             up
             thick
             together
             ,
             and
             shake
             it
             well
             together
             .
          
        
         
           
             
               4.
               
            
             An
             Artechoke-Pie
             .
          
           
             BOyle
             your
             Art
             choke
             ,
             and
             take
             onely
             the
             bottomes
             for
             the
             Pie
             ,
             cut
             them
             into
             quarters
             or
             lesse
             ;
             season
             them
             with
             Nutmeg
             ,
             Ginger
             ,
             a
             little
             Salt
             and
             Sugar
             ;
             put
             them
             into
             the
             Pie
             with
             good
             store
             of
             Marrow
             ,
             Dates
             sliced
             or
             quartered
             ,
             and
             close
             them
             ;
             it
             being
             baked
             ,
             make
             a
             leare
             with
             Verjuice
             ,
             or
             a
             little
             Vinegar
             and
             white-Wine
             ,
             a
             good
             piece
             of
             Butter
             ,
             a
             little
             Cynamon
             ;
             Sugar
             ,
             and
             Ginger
             beat
             very
             small
             ;
             it
             being
             bak'd
             ,
             make
             holes
             in
             the
             lid
             to
             pour
             it
             in
             .
          
        
         
         
           
             
               5.
               
            
             Of
             Cabbidge-Lettuce
             .
          
           
             CUt
             off
             all
             but
             the
             hard
             Cabbidge
             from
             the
             Lettuce
             ,
             and
             quarter
             them
             ,
             wash
             them
             and
             scald
             them
             ;
             then
             dreine
             out
             all
             the
             water
             and
             mixe
             them
             with
             sliced
             Dates
             ,
             Marrow
             ,
             Raisons
             of
             the
             Sun
             stoned
             ,
             and
             greene
             Grapes
             ;
             season
             them
             with
             Cynamon
             ,
             Ginger
             ,
             Sugar
             and
             Salt
             ;
             lay
             them
             as
             lightly
             in
             the
             Pie
             as
             you
             can
             ;
             it
             being
             baked
             ,
             mixe
             a
             little
             Butter
             ,
             Verjuice
             and
             Sugar
             ,
             and
             cut
             up
             the
             lid
             ,
             raising
             up
             the
             meat
             ,
             and
             fill
             it
             up
             with
             this
             Leare
             ,
             laying
             on
             the
             top
             the
             yolks
             of
             Birds
             Eggs
             boyled
             hard
             ,
             boyled
             Marrow
             ,
             scalded
             Grapes
             ,
             Gooseberries
             ,
             or
             pickled
             Barberries
             .
          
           
             Let
             these
             Receipts
             serve
             for
             so
             many
             Pies
             ,
             being
             made
             at
             any
             time
             severally
             ;
             in
             case
             you
             have
             
             not
             convenience
             ,
             you
             may
             add
             or
             diminish
             as
             you
             think
             fit
             .
          
           
             For
             the
             last
             five
             ,
             which
             must
             be
             minced
             meat
             ,
             make
             after
             this
             fashion
             ,
             and
             fill
             them
             as
             followeth
             .
          
           
        
         
           
             Five
             minced
             Pies
             .
          
           
             BOyl
             twenty
             Eggs
             ,
             and
             mince
             them
             very
             small
             ,
             being
             blanched
             with
             twice
             the
             weight
             of
             Beef-Suet
             ,
             half
             a
             pound
             of
             Dates
             ;
             these
             being
             minced
             very
             small
             ,
             put
             to
             them
             a
             good
             quantity
             of
             Raisons
             and
             Currans
             washed
             and
             dryed
             ;
             season
             them
             with
             Nutmeg
             ,
             Cloves
             and
             Mace
             beat
             ,
             Sugar
             ,
             Salt
             and
             Rosewater
             ,
             close
             
             them
             and
             bake
             them
             ;
             every
             one
             of
             them
             should
             have
             a
             tuft
             of
             paste
             jagged
             on
             the
             top
             :
             all
             these
             Pies
             will
             not
             require
             above
             two
             houres
             baking
             in
             a
             moderate
             Oven
             ;
             they
             being
             baked
             ,
             joyne
             them
             together
             as
             you
             see
             your
             patterne
             ,
             and
             serve
             them
             up
             on
             one
             plate
             .
          
        
         
           
             To
             make
             a
             Pie
             of
             the
             Kidney
             of
             a
             Loyne
             of
             Veale
             being
             roasted
             .
          
           
             TAke
             your
             Kidney
             of
             Veale
             being
             rosted
             &
             cold
             minc'd
             with
             the
             fat
             ,
             a
             quarter
             of
             a
             pound
             of
             Dates
             being
             stoned
             &
             minc'd
             very
             small
             ;
             then
             mince
             Thyme
             ,
             sweet
             Marjerum
             ,
             a
             little
             Rosemary
             and
             Parsly
             :
             Season
             these
             with
             Nutmeg
             ,
             Mace
             ,
             Sugar
             ,
             Salt
             and
             Currants
             :
             grate
             some
             bread
             and
             put
             with
             it
             .
             Mix
             all
             these
             together
             
             with
             egges
             and
             verjuyce
             ,
             and
             rowle
             them
             in
             balls
             as
             big
             as
             egges
             :
             raise
             your
             Pie
             round
             ,
             but
             not
             very
             deep
             ,
             then
             fill
             it
             with
             those
             balls
             and
             close
             it
             .
             It
             will
             require
             two
             houres
             baking
             .
             Then
             cut
             up
             the
             lid
             ,
             having
             a
             Caudle
             made
             of
             the
             yolks
             of
             egges
             ,
             verjuyce
             ,
             the
             juyce
             of
             a
             handfull
             of
             Spinage
             strained
             ,
             a
             piece
             of
             butter
             being
             made
             sweet
             with
             sugar
             :
             Set
             this
             on
             the
             fire
             ,
             and
             beat
             it
             up
             thick
             together
             till
             it
             boyleth
             ;
             then
             fill
             up
             the
             Pie
             ,
             cover
             it
             and
             set
             it
             in
             the
             Oven
             againe
             for
             a
             quarter
             of
             an
             houre
             to
             drink
             up
             the
             Caudle
             ,
             and
             then
             fill
             it
             up
             again
             and
             serve
             it
             up
             .
             It
             will
             serve
             for
             a
             Second-course
             dish
             .
          
        
         
           
             To
             make
             a
             Potatoe
             Pie.
             
          
           
             BOyle
             your
             Potatoes
             tender
             and
             blanch
             them
             ;
             slice
             them
             ,
             but
             not
             very
             thin
             ,
             and
             mix
             with
             
             them
             some
             apple
             pared
             and
             sliced
             :
             season
             them
             with
             Cynamon
             ,
             Ginger
             ,
             Sugar
             &
             Salt
             .
             Your
             Pie
             being
             made
             ,
             put
             in
             these
             meats
             with
             good
             store
             of
             marrow
             on
             the
             top
             ,
             being
             cut
             into
             lumps
             as
             big
             as
             a
             wallnut
             :
             poure
             a
             little
             verjuyce
             on
             the
             Pye
             and
             close
             it
             ;
             it
             being
             baked
             put
             to
             it
             verjuyce
             ,
             sugar
             ,
             butter
             ,
             cynamon
             and
             ginger
             ,
             beat
             up
             thick
             together
             ,
             cut
             up
             the
             lid
             ,
             and
             fill
             it
             with
             leare
             ,
             raising
             it
             up
             with
             the
             knife
             to
             let
             in
             the
             liquor
             .
             You
             must
             put
             in
             Butter
             when
             you
             close
             up
             the
             Pie
             to
             bake
             it
             ,
             otherwise
             it
             will
             burn
             in
             the
             oven
             ,
             they
             being
             of
             a
             very
             dry
             substance
             .
             Lesse
             then
             two
             houres
             will
             bake
             it
             .
             Scrape
             Sugar
             on
             it
             ,
             and
             serve
             it
             up
             hot
             .
          
        
         
           
             A
             Lady
             thistle
             Pie.
             
          
           
             IN
             the
             same
             manner
             you
             may
             make
             a
             Thistle-pie
             ;
             onely
             adde
             
             some
             Dates
             sliced
             :
             your
             Thistles
             must
             be
             cut
             as
             for
             a
             Sallet
             ,
             and
             scalded
             ,
             dryed
             and
             cold
             ,
             otherwise
             it
             will
             pull
             down
             the
             side
             of
             the
             pye
             .
             As
             all
             these
             kinds
             of
             pyes
             must
             be
             thin
             crust
             ,
             the
             same
             quantity
             of
             baking
             will
             serve
             .
             You
             may
             put
             in
             scalded
             Gooseberries
             ,
             it
             being
             baked
             (
             if
             you
             please
             .
             )
          
        
         
           
             How
             to
             make
             a
             Pig
             pie
             .
          
           
             FLea
             your
             Pig
             ,
             and
             bone
             it
             ,
             &
             cut
             it
             into
             quarters
             ;
             Season
             it
             with
             Nutmeg
             ,
             Salt
             ,
             and
             a
             very
             little
             Pepper
             ;
             and
             you
             may
             lard
             it
             if
             you
             please
             .
             Your
             round
             Pie
             &
             deep
             will
             be
             best
             ;
             for
             this
             put
             in
             good
             store
             of
             Butter
             ,
             and
             bake
             it
             foure
             houres
             ,
             and
             serve
             it
             up
             hot
             .
          
        
         
           
             How
             to
             make
             a
             Carpe
             pie
             .
          
           
             IF
             your
             Carpe
             be
             new
             ,
             when
             you
             garbidge
             it
             ,
             wash
             the
             blood
             into
             a
             vessell
             with
             Claret
             ,
             
             and
             keepe
             it
             .
             Your
             Carpe
             must
             be
             scaled
             ;
             then
             scotch
             it
             athwart
             to
             let
             in
             the
             seasoning
             ;
             season
             it
             with
             Nutmeg
             ,
             Ginger
             ,
             a
             little
             whole
             Pepper
             ,
             with
             Salt
             :
             make
             the
             Pie
             as
             neare
             the
             forme
             of
             your
             Fish
             as
             you
             can
             ;
             put
             in
             good
             store
             of
             Butter
             and
             bake
             it
             :
             it
             being
             baked
             ,
             provide
             some
             boyled
             Pruanes
             strained
             with
             the
             blood
             ,
             and
             Claret
             ,
             boyling
             it
             a
             little
             ;
             then
             beat
             it
             up
             thick
             with
             yolks
             of
             Eggs
             ,
             and
             pour
             it
             in
             ,
             shaking
             it
             very
             well
             ,
             and
             dish
             it
             .
             It
             will
             require
             three
             houres
             baking
             .
          
        
         
           
             Another
             way
             .
          
           
             SCale
             ,
             garbidge
             ,
             wash
             and
             dry
             your
             Carp
             very
             well
             ;
             then
             provide
             Lard
             or
             Bacon
             ,
             and
             lard
             it
             very
             well
             ,
             season
             it
             as
             before
             :
             make
             a
             Pudding
             for
             it
             with
             grated
             Bread
             ,
             sweet
             Herbs
             ,
             and
             a
             
             little
             Bacon
             ,
             the
             yolks
             of
             hard
             Eggs
             ,
             one
             Anchove
             minced
             very
             small
             ,
             with
             Beefe-suet
             ,
             or
             Marrow
             ,
             Nutmeg
             and
             Salt
             :
             fill
             the
             belly
             full
             of
             it
             and
             sew
             it
             up
             close
             ,
             and
             put
             it
             into
             the
             Paste
             ,
             laying
             some
             of
             that
             Pudding
             in
             round
             balls
             on
             either
             side
             ,
             and
             scatter
             on
             it
             a
             little
             handfull
             of
             Capers
             ,
             as
             many
             Praunes
             or
             Cockles
             ,
             yolks
             of
             Eggs
             minced
             ,
             with
             good
             store
             of
             Butter
             in
             it
             ,
             and
             close
             it
             .
             It
             being
             baked
             ,
             cut
             up
             the
             lid
             and
             stick
             it
             full
             of
             cuts
             of
             Paste
             ,
             Lozenges
             ,
             and
             other
             pretty
             garnish
             ;
             fill
             it
             full
             of
             Butter
             and
             serve
             it
             up
             hot
             .
          
           
             You
             may
             split
             your
             fish
             ,
             and
             lay
             that
             Pudding
             which
             you
             put
             in
             the
             belly
             about
             it
             ,
             and
             bake
             it
             in
             a
             Patty-pan
             with
             better
             Past
             than
             that
             which
             you
             make
             your
             Pies
             ▪
             with
             ,
             which
             is
             cold
             Butter-paste
             .
             This
             is
             a
             very
             good
             way
             for
             a
             Tench
             or
             Bream
             .
          
        
         
         
           
             How
             to
             make
             a
             Bacon-Tart
             .
          
           
             TAke
             your
             new
             Lard
             ,
             or
             fat
             Bacon
             ,
             the
             freshest
             you
             can
             get
             ;
             if
             it
             be
             not
             fresh
             ,
             water
             it
             two
             or
             three
             dayes
             ,
             if
             your
             time
             will
             serve
             ,
             or
             cut
             it
             fit
             for
             the
             Tart
             (
             as
             followeth
             )
             and
             it
             will
             water
             the
             sooner
             ;
             cut
             it
             into
             pieces
             an
             inch
             long
             ,
             then
             cut
             it
             into
             squares
             no
             bigger
             than
             your
             smallest
             Lard
             ;
             five
             or
             sixe
             hours
             watering
             will
             serve
             this
             :
             then
             dreine
             it
             in
             a
             cloth
             very
             dry
             ,
             and
             mixe
             it
             with
             as
             much
             green
             dryed
             Cittron
             of
             the
             same
             cut
             ;
             beat
             as
             many
             sweet
             Almonds
             very
             small
             with
             Rose
             water
             ,
             mixe
             them
             with
             good
             store
             of
             Sugar
             ,
             and
             a
             little
             beaten
             Ginger
             ,
             with
             seven
             or
             eight
             drops
             of
             Oyle
             ,
             or
             spirit
             of
             Vitrioll
             ,
             or
             spirit
             of
             Salt-Peter
             ;
             if
             you
             have
             none
             of
             these
             ,
             put
             in
             Runnet
             ,
             such
             as
             you
             turne
             Milke
             
             with
             :
             these
             being
             well
             minced
             together
             ,
             make
             a
             round
             Tart
             ,
             as
             shallow
             as
             possible
             ,
             and
             lay
             this
             Composition
             in
             it
             ,
             sticking
             it
             with
             Cittron
             (
             on
             the
             meat
             )
             to
             make
             it
             look
             of
             a
             green
             colour
             :
             then
             lid
             it
             ,
             or
             you
             may
             make
             it
             in
             a
             Patty-pan
             ,
             which
             will
             be
             the
             better
             way
             ;
             it
             will
             require
             one
             houres
             baking
             :
             it
             being
             baked
             ,
             stick
             the
             lid
             full
             of
             sliced
             Cittron
             ,
             strow
             in
             some
             small
             perfumed
             Carrawaycomfets
             ,
             or
             ice
             it
             with
             Rose-water
             and
             Sugar
             :
             it
             will
             eat
             well
             hot
             or
             cold
             ,
             but
             best
             cold
             .
             Mixe
             with
             this
             Tart
             some
             Eggs
             ,
             but
             not
             too
             many
             ,
             and
             Musk
             ,
             and
             Ambergriece
             ,
             if
             you
             please
             .
          
        
         
           
             A
             Spinage-Tart
             .
          
           
             IF
             you
             have
             never
             a
             low
             Patty-pan
             ,
             set
             your
             Tart
             with
             works
             about
             an
             inch
             high
             ,
             or
             lesse
             :
             then
             provide
             a
             good
             quantity
             of
             Spinage
             
             and
             beat
             it
             very
             well
             ,
             strain
             it
             :
             then
             beat
             Almonds
             with
             rose-water
             very
             small
             and
             mix
             with
             it
             ,
             if
             you
             have
             no
             Almonds
             ,
             Nutkernels
             or
             flower
             of
             Rice
             ,
             but
             put
             not
             in
             too
             much
             :
             put
             into
             every
             pint
             of
             this
             composition
             six
             eggs
             ,
             with
             halfe
             the
             whites
             ,
             two
             grains
             of
             Muske
             or
             Amber-greece
             well
             rubbed
             and
             dissolved
             :
             All
             these
             being
             well
             beat
             together
             ,
             set
             it
             by
             till
             your
             Tart
             coffin
             be
             a
             little
             hardned
             in
             the
             oven
             ,
             then
             fill
             it
             as
             a
             Custard
             ,
             but
             if
             you
             bake
             it
             in
             a
             patty-pan
             (
             which
             is
             best
             )
             then
             make
             your
             paste
             of
             cold
             butter
             &
             water
             ,
             as
             you
             shall
             see
             in
             your
             Chapter
             of
             cold
             Butter-paste
             .
             It
             being
             fitted
             to
             the
             pan
             ,
             put
             in
             your
             Tart
             stuffe
             ,
             and
             let
             it
             bake
             in
             a
             very
             gentle
             oven
             uncovered
             :
             have
             a
             care
             of
             burning
             ,
             but
             that
             it
             may
             look
             very
             green
             being
             baked
             :
             then
             set
             it
             on
             a
             plate
             ,
             and
             stick
             it
             full
             of
             small
             Comfits
             ,
             or
             
             springs
             of
             preserved
             Barberries
             ,
             or
             Orengado
             sliced
             ,
             or
             any
             other
             Sweet-meat
             you
             can
             spare
             .
          
        
         
           
             To
             make
             Cheese-cakes
             .
          
           
             LEt
             your
             Paste
             be
             very
             good
             ,
             either
             puffe-Paste
             ,
             or
             cold
             Butter-Paste
             ,
             with
             Sugar
             mixed
             with
             it
             ;
             then
             your
             Cheese-curds
             being
             dryed
             very
             well
             ,
             the
             Whey
             from
             them
             ;
             they
             must
             be
             made
             of
             new
             Milke
             ,
             or
             better
             ;
             then
             beat
             them
             very
             well
             in
             a
             morter
             ,
             or
             tray
             ,
             with
             a
             quarter
             of
             a
             pound
             of
             Butter
             to
             every
             pottle
             of
             Curds
             ;
             a
             good
             quantity
             of
             Rosewater
             ,
             three
             graines
             of
             Ambergriece
             ,
             or
             Musk
             prepared
             ,
             the
             crummes
             of
             a
             small
             Manchet
             rubbed
             thorow
             a
             cullender
             ,
             the
             yolks
             of
             ten
             Eggs
             ,
             a
             grated
             Nutmeg
             ,
             a
             little
             Salt
             ,
             good
             store
             of
             Sugar
             .
             Mixe
             all
             these
             well
             together
             with
             a
             little
             Creame
             ,
             but
             do
             
             not
             make
             them
             too
             soft
             :
             instead
             of
             Bread
             you
             may
             take
             Almonds
             (
             if
             you
             will
             goe
             to
             the
             cost
             )
             which
             are
             much
             better
             .
             I
             need
             not
             relate
             the
             fashion
             ,
             they
             are
             so
             various
             ,
             and
             also
             easie
             ;
             bake
             them
             in
             a
             quick
             Oven
             ,
             but
             let
             them
             not
             stand
             too
             long
             in
             ,
             lest
             they
             should
             be
             too
             dry
             .
          
        
         
           
             How
             to
             make
             an
             Almond-Tart
             .
          
           
             BLanch
             your
             Almonds
             ,
             and
             beat
             them
             in
             a
             Marble
             morter
             ,
             with
             Rose-water
             ,
             to
             prevent
             oyling
             :
             mixe
             them
             with
             halfe
             the
             weight
             in
             Sugar
             ,
             a
             quarter
             the
             weight
             in
             Pine-kernells
             ,
             or
             Pistaches
             ,
             being
             blanched
             ,
             Ambergriece
             ,
             or
             Musk
             prepared
             ,
             a
             small
             quantity
             of
             white-bread
             crummes
             finely
             searced
             ,
             yolks
             of
             Eggs
             ,
             with
             halfe
             the
             whites
             ,
             some
             Preserves
             ,
             as
             Cittron
             ,
             Orange
             or
             Lemmon
             minced
             .
             Mixe
             all
             these
             
             well
             together
             ,
             either
             with
             Almond-Milk
             ,
             or
             raw
             Creame
             ,
             and
             put
             them
             into
             Paste
             ,
             as
             your
             Spinage-Tart
             ,
             and
             be
             sure
             you
             doe
             not
             bake
             it
             too
             much
             ,
             nor
             in
             too
             hot
             an
             oven
             :
             This
             is
             best
             in
             a
             Patty-pan
             ,
             without
             any
             cover
             of
             Paste
             ;
             but
             when
             it
             is
             baked
             ,
             stick
             it
             with
             Preserves
             and
             Carrawaycomfets
             ,
             and
             serve
             it
             up
             with
             cuts
             of
             Paste
             .
          
        
         
           
             How
             to
             make
             a
             Clarie
             Pye
             .
          
           
             TAke
             two
             handfull
             of
             Clary
             ,
             wash
             it
             and
             cut
             it
             reasonable
             small
             ,
             beat
             it
             together
             with
             eight
             whites
             of
             egges
             ,
             and
             halfe
             yolks
             ,
             and
             put
             it
             into
             a
             frying-pan
             with
             a
             good
             piece
             of
             butter
             ,
             sweeten
             it
             ,
             stirring
             it
             well
             together
             as
             it
             fryeth
             ;
             let
             it
             not
             fry
             too
             long
             ,
             and
             have
             a
             care
             of
             burning
             :
             then
             take
             a
             handfull
             or
             two
             of
             Spinage
             boiled
             very
             tender
             ,
             presse
             out
             the
             
             water
             very
             cleane
             ,
             and
             mince
             it
             small
             ;
             then
             take
             two
             or
             three
             Potatoes
             boiled
             and
             sliced
             ,
             and
             Marrow
             minced
             :
             Season
             all
             these
             together
             with
             Nutmeg
             ,
             mace
             ,
             salt
             ,
             sugar
             ,
             verjuyce
             ,
             and
             Lemmon
             minced
             being
             pared
             .
             Your
             pie
             being
             raised
             ,
             put
             in
             these
             ingredients
             ,
             and
             lay
             the
             marrow
             of
             two
             or
             three
             bones
             on
             the
             top
             as
             whole
             as
             you
             can
             :
             close
             it
             ,
             and
             bake
             it
             in
             a
             soft
             oven
             an
             houre
             and
             an
             halfe
             ,
             then
             make
             a
             Caudle
             with
             yolks
             of
             Egges
             ,
             Cynamon
             ,
             Verjuyce
             ,
             and
             a
             piece
             of
             Butter
             ,
             Sugar
             ,
             and
             a
             sliced
             Lemmon
             ,
             if
             you
             have
             it
             .
             Beat
             it
             well
             together
             till
             it
             boyleth
             .
             The
             pie
             baked
             ,
             put
             it
             in
             a
             dish
             ,
             scrape
             sugar
             on
             it
             ,
             and
             serve
             it
             up
             .
          
        
         
         
           
             How
             to
             make
             a
             Custard
             without
             Eggs
             .
          
           
             IF
             you
             make
             it
             in
             Paste
             ,
             set
             it
             in
             Works
             and
             dry
             it
             in
             the
             Oven
             ,
             then
             beat
             the
             spawn
             of
             a
             Pike
             in
             a
             Morter
             ,
             and
             straine
             it
             with
             Creame
             ,
             season
             it
             with
             Sugar
             ,
             Rosewater
             ,
             a
             grated
             Nutmeg
             ,
             and
             a
             little
             Mace
             :
             beat
             it
             well
             together
             ;
             then
             fill
             your
             Paste
             and
             bake
             it
             ,
             strowing
             Comfets
             on
             it
             when
             it
             is
             dished
             ,
             and
             serve
             it
             up
             .
          
        
         
           
             How
             to
             make
             a
             White
             pot
             .
          
           
             CUt
             a
             Manchet
             in
             thin
             slices
             ,
             like
             Lozanges
             ,
             halfe
             a
             pound
             of
             Raisons
             Solis
             stoned
             ,
             the
             Marrow
             of
             two
             bones
             cut
             in
             slices
             ,
             then
             lay
             all
             these
             in
             a
             dish
             ,
             a
             laying
             of
             Bread
             ,
             with
             Raisons
             on
             't
             ,
             the
             Marrow
             on
             the
             Raisons
             ,
             &
             so
             
             on
             the
             other
             till
             your
             dish
             be
             almost
             full
             ;
             then
             take
             a
             pinte
             of
             Creame
             and
             boyle
             it
             ,
             with
             a
             Nutmeg
             quartered
             ,
             five
             or
             six
             blades
             of
             large
             Mace
             ;
             it
             being
             boyled
             ,
             beat
             it
             up
             pretty
             thick
             with
             yolks
             of
             egges
             ;
             six
             egges
             will
             serve
             :
             put
             in
             a
             graine
             of
             rubid
             Musk
             ,
             with
             good
             store
             of
             Sugar
             ,
             and
             a
             little
             Rosewater
             ▪
             stirring
             it
             well
             together
             ,
             poure
             it
             on
             the
             ingredients
             which
             you
             dished
             ,
             &
             bake
             it
             in
             the
             oven
             ,
             or
             in
             a
             skellet
             of
             boyling
             water
             ,
             being
             covered
             with
             another
             dish
             .
             Have
             a
             care
             of
             baking
             it
             too
             much
             ,
             lest
             it
             whey
             .
             Scrape
             Sagar
             on
             it
             ,
             and
             serve
             it
             up
             hot
             .
          
        
         
           
             How
             to
             make
             little
             Pasties
             to
             serve
             up
             six
             in
             a
             dish
             .
          
           
             MAke
             your
             paste
             of
             cold
             water
             and
             butter
             as
             you
             are
             directed
             ;
             then
             rowle
             it
             out
             
             thin
             in
             severall
             sheets
             ,
             and
             lay
             on
             every
             one
             Potato
             ,
             Quince
             ,
             and
             Artechoke
             boyled
             ,
             and
             sliced
             thin
             with
             marrow
             ,
             seasoned
             with
             salt
             ,
             cinamon
             ,
             ginger
             ,
             and
             sugar
             .
             These
             being
             laid
             in
             together
             ,
             lay
             on
             it
             five
             or
             six
             stewed
             or
             preserved
             plumbs
             ,
             or
             damsens
             ,
             or
             any
             other
             plumb
             so
             it
             be
             not
             too
             big
             ;
             if
             it
             be
             ,
             split
             it
             in
             twain
             :
             then
             close
             your
             Pasties
             very
             well
             ,
             and
             jagge
             the
             egges
             with
             your
             iron
             ;
             lay
             them
             on
             white
             paper
             ,
             and
             bake
             them
             an
             houre
             ,
             then
             provide
             a
             Caudle
             with
             yolks
             of
             egges
             ,
             verjuyce
             ,
             butter
             and
             sugar
             ,
             beat
             up
             together
             till
             it
             boyleth
             :
             Then
             cut
             up
             the
             lids
             ,
             and
             put
             in
             the
             Caudle
             ,
             and
             serve
             it
             up
             hot
             ,
             scraping
             Sugar
             on
             it
             .
          
        
         
         
           
             How
             to
             make
             an
             Apricock
             tart
             .
          
           
             FIrst
             ,
             be
             sure
             your
             Apricocks
             be
             so
             tender
             at
             the
             stone
             as
             you
             may
             thrust
             a
             pinne
             thorow
             them
             ,
             then
             scald
             them
             and
             scrape
             the
             out
             side
             off
             ,
             putting
             them
             into
             the
             water
             as
             you
             doe
             them
             ,
             till
             you
             have
             raised
             your
             Tart
             ,
             then
             dry
             them
             and
             fill
             your
             Tart
             with
             them
             ,
             strowing
             good
             store
             of
             fine
             Sugar
             on
             the
             top
             ;
             lid
             it
             and
             bake
             it
             an
             hour
             ,
             sugar
             it
             ,
             and
             serve
             it
             up
             .
          
        
         
           
             How
             to
             make
             a
             Gooseberry-Tart
             greene
             .
          
           
             YOur
             Tart
             being
             raised
             ,
             fill
             it
             with
             Gooseberries
             ,
             and
             Sugar
             on
             the
             top
             ,
             then
             cut
             your
             lid
             with
             Works
             ,
             before
             you
             lay
             it
             on
             ;
             then
             close
             it
             and
             bake
             it
             with
             a
             quick
             Oven
             :
             lesse
             than
             an
             houre
             will
             do
             it
             .
          
        
         
         
           
             A
             Codling-Tart
             .
          
           
             YOu
             may
             bake
             Codlings
             after
             the
             same
             manner
             ,
             onely
             you
             must
             scald
             them
             ,
             letting
             them
             stand
             an
             houre
             in
             the
             same
             water
             which
             scalded
             them
             ,
             being
             covered
             ,
             which
             will
             turne
             them
             very
             green
             ;
             then
             put
             them
             whole
             (
             or
             in
             quarters
             )
             with
             Sugar
             and
             a
             little
             Musk
             ,
             cover
             them
             with
             a
             cut
             lid
             ,
             as
             you
             doe
             your
             Gooseberries
             ,
             when
             it
             is
             baked
             :
             if
             you
             please
             you
             may
             boyle
             up
             a
             quart
             of
             Creame
             ,
             with
             yolks
             of
             Eggs
             ,
             Sugar
             and
             Musk
             :
             cut
             up
             the
             lid
             and
             pour
             that
             on
             the
             Codlings
             ,
             setting
             it
             in
             the
             Oven
             againe
             for
             the
             space
             of
             half
             an
             houre
             ,
             or
             less
             ;
             then
             dish
             it
             ,
             scrape
             Sugar
             on
             it
             ,
             the
             cover
             being
             laid
             on
             it
             ,
             or
             another
             handsome
             cut
             lid
             being
             dryed
             on
             a
             paper
             in
             the
             Oven
             .
          
        
         
         
           
             How
             to
             make
             a
             made
             dish
             of
             Puff-paste
             .
          
           
             MAke
             your
             Puff-paste
             as
             in
             your
             Chapter
             of
             Puff-paste
             you
             are
             directed
             ;
             then
             lay
             it
             on
             a
             pewter
             dish
             ,
             it
             being
             flowered
             ,
             and
             prepare
             wardens
             ,
             peares
             or
             pippins
             ,
             boyl'd
             with
             Rose-water
             ,
             Sugar
             ,
             Musk
             ,
             or
             Ambergreese
             ,
             Orange
             pill
             ,
             or
             preserved
             Oranges
             minced
             ,
             with
             Pine-kernels
             stuck
             in
             it
             ,
             being
             laid
             on
             the
             paste
             in
             a
             dish
             round
             on
             a
             heap
             ,
             and
             cover
             it
             with
             Puff-paste
             ;
             or
             you
             may
             put
             the
             same
             meats
             as
             prescribed
             for
             the
             little
             Pasties
             ,
             with
             the
             more
             Marrow
             ,
             and
             the
             exemption
             of
             the
             Caudle
             .
             I
             could
             set
             downe
             many
             more
             ,
             but
             they
             are
             so
             numerous
             and
             common
             ,
             they
             will
             be
             tedious
             to
             the
             Reader
             ,
             since
             my
             intention
             is
             onely
             a
             
               memorandum
            
             to
             bring
             you
             into
             
             the
             practice
             of
             the
             diversity
             of
             Diets
             .
             You
             must
             bake
             your
             Puff-paste
             with
             a
             quick
             oven
             ,
             or
             it
             will
             not
             rise
             well
             ,
             but
             have
             a
             care
             of
             too
             much
             colouring
             .
             Scrape
             Sugar
             on
             it
             ,
             and
             serve
             it
             up
             in
             the
             same
             dish
             ,
             with
             a
             crosse
             cut
             of
             Paste
             on
             it
             .
          
           
             I
             intend
             a
             short
             progresse
             in
             the
             ordering
             of
             cold
             Bake-meats
             ,
             and
             first
          
        
         
           
             A
             Red
             deere
             Pye
             .
          
           
             BOne
             your
             Venison
             ,
             and
             if
             it
             be
             the
             side
             ,
             skin
             it
             ,
             and
             beat
             it
             with
             an
             Iron
             pestel
             ,
             but
             not
             too
             small
             :
             then
             lay
             it
             in
             meere
             sauce
             ,
             which
             is
             Claret
             and
             Wine-vinegar
             :
             put
             it
             in
             some
             close
             thing
             ,
             letting
             it
             lye
             two
             daies
             and
             nights
             if
             in
             the
             Winter
             ,
             otherwise
             not
             so
             long
             ;
             then
             drayne
             and
             dry
             it
             very
             well
             ;
             it
             being
             leane
             ,
             lard
             it
             
             with
             fat
             Bacon
             or
             Lard
             :
             cut
             your
             Lard
             as
             big
             as
             a
             Finger
             ,
             and
             as
             long
             ;
             season
             it
             very
             high
             with
             Nutmeg
             ,
             Mace
             ,
             Ginger
             ,
             Pepper
             and
             Salt
             ,
             shaking
             it
             well
             into
             the
             Mace
             :
             make
             your
             Pie
             with
             Rye-paste
             ,
             deepe
             ,
             round
             ,
             and
             very
             thick
             ,
             laying
             Bay-leaves
             in
             the
             bottome
             and
             top
             ;
             then
             lid
             it
             close
             with
             a
             funnell
             on
             the
             top
             .
             This
             will
             require
             but
             a
             little
             Butter
             to
             bake
             it
             ,
             onely
             when
             it
             is
             baked
             and
             cold
             ,
             if
             you
             will
             keep
             it
             long
             let
             out
             ▪
             the
             Gravie
             ,
             and
             fill
             it
             with
             Butter
             ,
             as
             clear
             from
             Buttermilk
             as
             possible
             ,
             otherwise
             it
             will
             sowre
             and
             mould
             :
             it
             being
             filled
             and
             cold
             ,
             stop
             the
             funnell
             close
             ,
             and
             it
             will
             keep
             three
             moneths
             very
             well
             ;
             you
             may
             bake
             it
             in
             a
             pot
             in
             stead
             of
             paste
             ,
             and
             it
             will
             keep
             longer
             and
             better
             ,
             and
             lesse
             Butter
             will
             fill
             it
             up
             .
          
        
         
         
           
             How
             to
             make
             a
             Pie
             of
             a
             Leg
             of
             Pork
             .
          
           
             FLey
             and
             bone
             your
             Pork
             ,
             beat
             it
             up
             very
             small
             ,
             and
             lay
             it
             in
             pickle
             ,
             as
             your
             Venison
             ,
             then
             season
             it
             with
             Ginger
             ,
             Cynamon
             ,
             Nutmeg
             ,
             Cloves
             ,
             Mace
             ,
             Pepper
             and
             Salt
             ,
             very
             high
             ,
             and
             make
             it
             up
             in
             the
             same
             manner
             as
             your
             Venison
             :
             Either
             of
             these
             Bake-meats
             will
             require
             nine
             houres
             baking
             ,
             you
             must
             wash
             them
             over
             with
             yolks
             of
             Eggs
             and
             Wheat-flower
             beat
             together
             ,
             with
             a
             little
             Saffron
             ,
             to
             give
             it
             the
             better
             colour
             (
             if
             you
             please
             )
             before
             it
             go
             into
             the
             Oven
             .
          
        
         
           
             How
             to
             make
             a
             Pig-pie
             .
          
           
             FLey
             &
             bone
             your
             Pig
             ,
             &
             beat
             it
             very
             small
             ,
             season
             it
             with
             Nutmeg
             ,
             Ginger
             ,
             a
             little
             Pepper
             
             and
             salt
             rubb'd
             well
             in
             it
             :
             let
             your
             Pie
             be
             round
             ,
             and
             deep
             ;
             for
             the
             lesser
             compasse
             your
             round
             bake-meats
             are
             ,
             and
             deeper
             the
             better
             .
             Let
             this
             be
             made
             of
             good
             wheat
             flowre
             ,
             and
             put
             good
             store
             of
             butter
             in
             the
             baking
             .
          
           
             A
             Hare
             is
             excellent
             meat
             dressed
             in
             the
             same
             manner
             .
             These
             will
             require
             five
             houres
             baking
             .
          
        
         
           
             How
             to
             make
             a
             Lampre-Pie
             .
          
           
             GArbidge
             your
             Lampre
             ,
             and
             take
             out
             the
             black
             blood
             which
             is
             like
             a
             string
             in
             the
             back
             ;
             slit
             the
             back
             and
             it
             will
             pluck
             out
             :
             then
             season
             it
             with
             Nutmeg
             ,
             Pepper
             ,
             and
             Salt
             :
             let
             your
             Pye
             be
             round
             ;
             then
             rowle
             your
             Lampre
             as
             your
             Pye
             ;
             lay
             two
             or
             three
             whole
             Onyons
             in
             the
             middle
             ,
             good
             store
             of
             butter
             ,
             with
             two
             or
             three
             Bay-leaves
             .
             Bake
             it
             foure
             
             houres
             ,
             fill
             it
             up
             with
             butter
             ,
             and
             keep
             it
             for
             your
             use
             .
          
        
         
           
             A
             Salmon
             Pye
             .
          
           
             SEason
             your
             Salmon
             &
             Trout
             with
             the
             same
             seasoning
             ;
             onely
             a
             little
             Ginger
             added
             .
             These
             Pies
             must
             either
             be
             long
             or
             square
             ,
             and
             not
             so
             deep
             ,
             for
             your
             Salmon
             baketh
             best
             split
             .
             Throw
             on
             the
             backs
             the
             Gills
             taken
             out
             ,
             and
             the
             skinnie
             side
             downward
             .
             This
             requires
             great
             store
             of
             butter
             to
             bake
             it
             .
          
        
         
           
             Instructions
             for
             severall
             Bake
             meats
             .
          
           
             THere
             is
             a
             Fish
             taken
             in
             
               Westmoreland
               ,
            
             which
             is
             admirable
             baked
             ;
             it
             is
             called
             a
             CHAR.
             They
             are
             as
             red
             as
             a
             Salmon
             ,
             but
             little
             bigger
             then
             a
             Herring
             .
          
           
             There
             are
             many
             sorts
             of
             cold
             
             baked
             meats
             ,
             which
             I
             will
             not
             mention
             ;
             the
             seasoning
             differing
             not
             much
             from
             those
             I
             named
             ,
             onely
             something
             in
             the
             ordering
             ,
             as
             Pea
             ,
             Partidge
             ,
             Pheasants
             or
             Turky
             ,
             which
             require
             lard
             and
             deep
             seasoning
             ,
             with
             store
             of
             Butter
             .
             Woodcocks
             ,
             Snipes
             ,
             and
             the
             like
             ,
             are
             so
             usuall
             ,
             I
             not
             mention
             ,
             onely
             lay
             them
             close
             with
             the
             breast
             downward
             ,
             they
             will
             bake
             the
             moister
             ,
             or
             make
             use
             of
             the
             head
             (
             being
             the
             best
             meat
             )
             and
             stick
             the
             beake
             upon
             the
             Pielid
             .
          
        
         
           
             How
             to
             make
             an
             Olave
             pie
             .
          
           
             SLice
             the
             flesh
             of
             a
             leg
             of
             Veal
             into
             thin
             slices
             the
             breadth
             of
             foure
             fingers
             ,
             and
             hack
             them
             with
             the
             back
             of
             a
             cleaver
             ;
             then
             take
             sixe
             ounces
             of
             Beefe-suet
             minced
             small
             ,
             then
             take
             Thyme
             ,
             Sweet-marjerome
             ,
             Winter-savory
             and
             Capers
             :
             mince
             them
             small
             
             and
             season
             it
             with
             Mace
             ,
             Cloves
             ,
             Nutmeg
             ,
             Cynamon
             ,
             Pepper
             and
             Salt
             ;
             then
             take
             a
             quart
             of
             great
             Oysters
             ,
             drein
             them
             from
             the
             liquor
             and
             roul
             them
             in
             the
             ingredients
             ,
             and
             take
             the
             slices
             of
             Veal
             and
             roule
             them
             up
             with
             the
             ingredients
             in
             them
             ,
             with
             two
             Oysters
             in
             either
             of
             the
             Olaves
             ;
             then
             lay
             them
             into
             the
             Pie
             with
             good
             store
             of
             Butter
             over
             and
             under
             ;
             but
             before
             you
             butter
             the
             top
             ,
             lay
             in
             ▪
             five
             or
             six
             hard
             yolks
             of
             Eggs
             ,
             some
             bits
             of
             Bacon
             and
             Sausage
             made
             up
             into
             balls
             ,
             with
             sliced
             Lemmon
             :
             the
             rest
             of
             the
             Oysters
             and
             Ingredients
             on
             the
             top
             of
             the
             Pie
             ;
             then
             lid
             it
             and
             let
             it
             bake
             ;
             and
             when
             the
             Pie
             is
             halfe
             baked
             ,
             put
             in
             a
             quarter
             of
             a
             pinte
             of
             Claret
             wine
             and
             let
             it
             bake
             ;
             then
             make
             a
             Lear
             or
             Sauce
             for
             it
             with
             Claret
             wine
             ▪
             one
             Onion
             or
             two
             ,
             the
             liquor
             of
             Oysters
             ,
             2
             Anchoves
             ,
             letting
             it
             boyl
             a
             little
             :
             take
             out
             the
             
             Onions
             ,
             and
             beat
             it
             up
             with
             the
             juice
             of
             a
             Lemmon
             and
             Butter
             ;
             when
             it
             is
             baked
             put
             in
             this
             Leare
             ;
             shake
             it
             well
             together
             and
             serve
             it
             up
             hot
             to
             the
             Table
             .
          
        
         
           
             How
             to
             make
             butter'd
             Loaves
             .
          
           
             TAke
             ten
             Eggs
             ,
             and
             foure
             of
             the
             whites
             ,
             one
             spoonfull
             of
             Ale-yest
             ,
             and
             foure
             spoonfuls
             of
             Creame
             :
             beat
             all
             these
             together
             ,
             and
             let
             them
             stand
             halfe
             an
             hour
             ;
             then
             take
             as
             much
             Wheat
             flower
             as
             it
             will
             wet
             ,
             and
             make
             it
             up
             into
             a
             Paste
             and
             wrap
             it
             up
             warm
             in
             a
             cloth
             ,
             and
             lay
             it
             to
             the
             fire
             to
             rise
             a
             quarter
             of
             an
             houre
             ;
             and
             when
             the
             Oven
             is
             ready
             ,
             make
             them
             up
             into
             Loaves
             as
             big
             as
             your
             fist
             ,
             prick
             them
             on
             the
             top
             ,
             and
             cut
             them
             round
             with
             a
             knife
             ,
             set
             them
             on
             papers
             and
             put
             them
             into
             the
             Oven
             for
             halfe
             an
             houre
             ;
             
             then
             take
             one
             pound
             of
             sweet
             Butter
             ,
             three
             or
             four
             spoonfuls
             of
             Rosewater
             ,
             and
             as
             much
             Sugar
             as
             will
             sweeten
             it
             ,
             beating
             it
             well
             together
             ;
             then
             cut
             your
             Loaves
             up
             and
             butter
             them
             with
             it
             ,
             and
             serve
             them
             up
             hot
             .
          
        
         
           
             How
             to
             make
             Cheesecakes
             without
             Milke
             .
          
           
             TAke
             sixe
             Eggs
             ,
             three
             whites
             of
             them
             beaten
             very
             well
             ;
             then
             take
             a
             pinte
             of
             Creame
             and
             boyle
             it
             with
             Mace
             ;
             then
             take
             it
             off
             the
             fire
             and
             put
             in
             the
             Eggs
             :
             stir
             them
             well
             together
             and
             set
             it
             on
             the
             fire
             to
             boyle
             againe
             ,
             and
             let
             it
             boyle
             till
             you
             see
             it
             is
             curds
             ;
             then
             take
             it
             off
             &
             put
             to
             it
             a
             good
             quantity
             of
             Sugar
             ,
             some
             Nutmeg
             and
             Mace
             beaten
             ;
             then
             dissolve
             Musk
             and
             Ambergriece
             in
             Rosewater
             ,
             and
             put
             to
             it
             three
             or
             four
             spoonfuls
             of
             grated
             bread
             ,
             with
             
             a
             quarter
             of
             a
             pound
             of
             Almonds
             beaten
             small
             ;
             and
             (
             if
             you
             thinke
             it
             to
             thick
             )
             put
             to
             it
             a
             little
             Cream
             and
             Currans
             (
             if
             you
             please
             )
             then
             make
             Coffins
             for
             them
             with
             Flower
             ,
             Butter
             ,
             Sugar
             and
             Cream
             ;
             put
             in
             the
             Meat
             and
             bake
             them
             in
             a
             slow
             Oven
             one
             quarter
             of
             an
             houre
             .
          
        
         
           
             How
             to
             make
             an
             Oxe
             Palate
             pie
             .
          
           
             BOyle
             the
             Palates
             tender
             ,
             and
             blanch
             them
             as
             you
             doe
             Neates
             tongues
             ,
             and
             lay
             them
             in
             their
             owne
             liquor
             without
             Salt
             ;
             then
             take
             them
             out
             and
             cut
             them
             in
             pieces
             ,
             and
             put
             to
             them
             Sweet
             breads
             of
             Veale
             or
             Lamb
             ,
             squab
             Pigeons
             full
             of
             Marrow
             ,
             Lambs
             stones
             ,
             Cocks
             combs
             and
             stones
             ,
             Pine-kernels
             ,
             Chesnuts
             ,
             Oysters
             and
             some
             small
             
             Capers
             ,
             with
             a
             good
             quantity
             of
             Marrow
             ,
             with
             balls
             of
             farced
             meat
             minced
             very
             small
             ,
             seasoned
             with
             Nutmeg
             ,
             Ginger
             ,
             Pepper
             ,
             Salt
             ,
             a
             small
             quantity
             of
             Cloves
             and
             Mace
             ,
             and
             Lemmonds
             ,
             or
             Gooseberries
             ,
             or
             Grapes
             (
             if
             you
             can
             )
             and
             put
             them
             to
             baking
             in
             a
             Pie
             with
             Butter
             :
             a
             sauce
             for
             it
             with
             halfe
             a
             pinte
             of
             Gravie
             of
             Mutton
             ,
             or
             more
             ,
             the
             yolks
             of
             four
             raw
             Eggs
             ,
             some
             White
             wine
             ,
             one
             or
             two
             Anchoves
             ,
             a
             little
             Grape
             ,
             Verjuice
             ,
             or
             juice
             of
             Lemmon
             :
             it
             being
             baked
             ,
             cut
             it
             up
             and
             take
             out
             the
             fat
             ,
             and
             put
             in
             this
             Leare
             :
             stir
             it
             about
             and
             set
             it
             in
             the
             Oven
             againe
             ,
             or
             rather
             put
             it
             not
             in
             till
             you
             are
             ready
             to
             serve
             it
             up
             ;
             and
             then
             remember
             to
             let
             it
             be
             ready
             to
             boyle
             ,
             in
             a
             dish
             or
             pipkin
             ,
             with
             continuall
             stirring
             ,
             and
             a
             good
             piece
             of
             Butter
             beat
             with
             it
             .
          
        
         
         
           
             How
             to
             make
             a
             Rice-pudding
             baked
             .
          
           
             BOyle
             the
             Rice
             tender
             with
             Milke
             ,
             and
             season
             it
             with
             Nutmeg
             or
             Mace
             ,
             Rosewater
             ,
             Sugar
             ,
             yolks
             of
             Eggs
             ,
             with
             half
             the
             whites
             ,
             with
             grated
             Bread
             ,
             and
             Marrow
             minced
             ,
             with
             Ambergriece
             (
             if
             you
             please
             )
             temper
             them
             well
             together
             ,
             and
             bake
             it
             in
             a
             dish
             buttered
             .
          
        
         
           
             How
             to
             make
             Bread-puddings
             .
          
           
             TAke
             Cream
             and
             boyl
             it
             with
             Mace
             ;
             then
             take
             Almonds
             and
             beat
             them
             small
             ,
             with
             Rosewater
             ,
             and
             mixe
             them
             with
             Eggs
             well
             beaten
             ,
             and
             straine
             all
             into
             as
             much
             bread
             as
             you
             thinke
             fit
             ,
             with
             sliced
             Nutmeg
             ,
             Marrow
             ,
             Suet
             and
             Currans
             ,
             and
             fill
             the
             guts
             .
          
        
         
         
           
             How
             to
             make
             French
             Barly
             puddings
             .
          
           
             BOyle
             the
             Barly
             ;
             and
             put
             to
             one
             pinte
             of
             Barly
             ,
             halfe
             a
             Manchet
             grated
             :
             then
             beat
             a
             great
             quantity
             of
             Almonds
             and
             straine
             them
             with
             Creame
             ;
             then
             take
             eight
             Eggs
             ,
             halfe
             the
             whites
             ,
             and
             beat
             them
             with
             Rosewater
             ,
             and
             season
             it
             with
             Nutmeg
             ,
             Mace
             ,
             and
             Salt
             ,
             with
             Marrow
             ;
             or
             if
             suet
             ,
             mince
             it
             and
             mixe
             it
             well
             together
             ,
             and
             fill
             the
             guts
             .
          
        
         
           
             To
             make
             Haggus-puddings
             .
          
           
             TAke
             a
             Calves
             Chaldron
             ,
             being
             well
             scoured
             and
             parboyled
             ,
             and
             the
             kernels
             taken
             out
             ,
             and
             when
             it
             is
             cold
             mince
             it
             very
             small
             ;
             then
             take
             four
             or
             five
             Eggs
             ,
             and
             leave
             out
             halfe
             the
             whites
             ,
             and
             take
             thick
             Creame
             ,
             
             grated
             Bread
             ,
             Sugar
             ,
             Nutmeg
             ,
             Salt
             Currans
             and
             Rosewater
             ,
             and
             (
             if
             you
             will
             )
             Sweet-majerome
             ,
             Thyme
             and
             Parsley
             ;
             mix
             it
             well
             together
             :
             then
             having
             a
             Sheeps
             Maw
             ready
             dressed
             ,
             put
             it
             in
             ,
             and
             boyle
             it
             a
             little
             :
             remember
             Suet
             or
             Marrow
             .
          
        
         
           
             A
             boyled
             Pudding
             .
          
           
             BEat
             the
             yolks
             of
             three
             Egs
             with
             Rosewater
             ,
             a
             quarter
             of
             a
             pint
             of
             Creame
             ,
             and
             warme
             it
             with
             a
             piece
             of
             Butter
             as
             big
             as
             two
             walnuts
             :
             when
             it
             is
             melted
             ,
             mix
             the
             Eggs
             and
             that
             together
             ;
             season
             it
             with
             Nutmeg
             ,
             Sugar
             and
             Salt
             ,
             and
             put
             in
             as
             much
             grated
             Bread
             as
             will
             make
             it
             as
             thick
             as
             Batter
             ,
             and
             as
             much
             Flower
             as
             will
             lie
             on
             a
             shilling
             :
             when
             your
             water
             boyls
             tie
             it
             fast
             in
             a
             double
             cloth
             ,
             or
             bag
             ,
             and
             boyl
             it
             :
             serve
             it
             up
             with
             Butter
             ,
             Verjuice
             and
             Sugar
             .
          
        
         
         
           
             An
             Oatmeal-Pudding
             .
          
           
             TAke
             the
             biggest
             Oatmeal
             ,
             and
             mince
             what
             Herbs
             you
             like
             best
             ,
             and
             mixe
             with
             it
             ;
             then
             season
             it
             with
             Salt
             and
             Pepper
             ,
             and
             tie
             it
             straight
             in
             a
             bag
             ,
             and
             when
             it
             is
             boyled
             butter
             it
             .
          
        
         
           
             Another
             Oatmeale
             Pudding
             .
          
           
             Binde
             up
             in
             a
             bagge
             the
             great
             Oatmeale
             ,
             and
             boyle
             it
             in
             Beefe-broth
             tender
             ,
             then
             boyle
             Creame
             ,
             with
             large
             Mace
             and
             slic'd
             Nutmeg
             ,
             then
             take
             it
             off
             the
             fire
             and
             slice
             a
             manchet
             very
             thin
             into
             the
             Cream
             ,
             take
             eight
             Egs
             to
             a
             quart
             of
             Creame
             ,
             but
             halfe
             the
             whites
             ;
             and
             mixe
             with
             it
             as
             much
             Oatmeale
             ,
             which
             was
             boyled
             ,
             as
             you
             think
             fit
             ,
             and
             thick
             enough
             ,
             a
             good
             deal
             of
             Beef-suet
             ,
             
             Rosewater
             ,
             Salt
             and
             Sugar
             ;
             stir
             them
             well
             together
             ,
             and
             butter
             a
             dish
             and
             put
             it
             in
             and
             bake
             it
             .
          
        
         
           
             To
             make
             a
             hasty
             Pudding
             in
             a
             Bagge
             .
          
           
             BOyle
             a
             pinte
             of
             thick
             Cream
             with
             sixe
             spoonfuls
             of
             Flower
             ,
             and
             season
             it
             with
             Nutmeg
             ,
             Sugar
             and
             Salt
             ;
             wet
             the
             bag
             and
             turne
             it
             ,
             and
             flower
             it
             ;
             then
             pour
             in
             the
             Creame
             (
             being
             hot
             )
             into
             the
             bag
             ;
             and
             it
             being
             boyled
             ,
             dish
             it
             and
             butter
             it
             as
             a
             hasty
             Pudding
             ;
             if
             it
             be
             well
             made
             it
             will
             be
             so
             good
             as
             a
             Custard
             .
          
        
         
           
             To
             make
             a
             shaking
             Pudding
             .
          
           
             TAke
             a
             pinte
             of
             Cream
             ,
             boyl
             it
             with
             large
             Mace
             ,
             sliced
             Nutmeg
             and
             Ginger
             ;
             then
             put
             in
             a
             few
             Almonds
             ,
             blanched
             and
             
             beat
             with
             Rosewater
             ;
             then
             beat
             foure
             Eggs
             with
             halfe
             the
             whites
             ,
             and
             beat
             them
             with
             Rosewater
             ,
             then
             strain
             them
             all
             together
             ,
             then
             put
             to
             it
             sliced
             Ginger
             ,
             Sugar
             ,
             grated
             Bread
             and
             Salt
             ,
             then
             butter
             a
             cloth
             and
             flower
             it
             ,
             and
             tie
             it
             hard
             ,
             and
             put
             it
             in
             boyling
             water
             (
             as
             you
             must
             do
             all
             Puddings
             )
             then
             serve
             it
             up
             with
             Verjuice
             ,
             Butter
             and
             Sugar
             .
          
        
         
           
             To
             make
             Puddings
             of
             Wine
             .
          
           
             SLice
             the
             crumbs
             of
             two
             Manchets
             ,
             halfe
             a
             pinte
             of
             Wine
             ,
             as
             much
             Sugar
             as
             you
             think
             fit
             ;
             the
             Wine
             must
             be
             scalded
             ;
             then
             take
             eight
             Eggs
             and
             beat
             them
             with
             Rosewater
             ;
             then
             put
             sliced
             Dates
             ,
             Marrow
             and
             Nutmeg
             ,
             and
             mixe
             them
             well
             together
             ,
             and
             fill
             the
             guts
             to
             boyle
             .
          
        
         
         
           
             Bread-puddings
             .
          
           
             TAke
             Cream
             and
             boyl
             it
             with
             Mace
             ,
             then
             mixe
             beat
             Almonds
             with
             Rosewater
             ,
             then
             take
             the
             Creame
             and
             Eggs
             ,
             Nutmeg
             ,
             Currans
             ,
             Salt
             and
             Marrow
             ,
             and
             mixe
             them
             with
             as
             much
             bread
             as
             you
             thinke
             fit
             ,
             and
             fill
             the
             guts
             .
          
        
         
           
             To
             make
             French-barly-puddings
             .
          
           
             BOyle
             the
             Barly
             in
             three
             waters
             ,
             and
             to
             a
             pinte
             of
             Barly
             ,
             halfe
             a
             Manchet
             grated
             ,
             a
             good
             quantity
             of
             Almonds
             beat
             ,
             eight
             Eggs
             ,
             halfe
             the
             whites
             ,
             Rosewater
             ,
             grated
             Nutmeg
             ▪
             Sugar
             and
             Salt
             ,
             and
             Marrow
             ;
             mince
             all
             these
             together
             with
             Cream
             ,
             and
             fill
             the
             guts
             ,
             or
             I
             think
             it
             will
             do
             well
             in
             a
             bag
             .
          
        
         
         
           
             An
             Oatmeale-pudding
             .
          
           
             STeep
             great
             Oatmeal
             in
             Milke
             a
             night
             ,
             and
             pour
             it
             thorow
             a
             cullender
             ,
             and
             season
             it
             with
             Penneriall
             ▪
             Saffron
             ,
             Sugar
             ,
             Nutmeg
             ,
             Rosewater
             and
             Salt
             ,
             then
             mixe
             it
             well
             with
             Eggs
             ,
             and
             flower
             the
             bag
             and
             boyle
             it
             ;
             when
             it
             is
             boyled
             ,
             butter
             it
             and
             serve
             it
             up
             .
          
        
         
           
             A
             Pudding
             baked
             .
          
           
             TAke
             a
             pinte
             of
             Cream
             ,
             warm
             it
             and
             put
             the
             quantity
             of
             two
             penniworth
             of
             Dates
             minced
             ,
             foure
             Egges
             ,
             Marrow
             and
             Rosewater
             ,
             one
             Nutmeg
             grated
             ,
             or
             beaten
             Mace
             and
             Salt
             ;
             butter
             the
             dish
             and
             put
             it
             in
             ,
             if
             you
             will
             lay
             Puff-paste
             on
             it
             you
             may
             scrape
             Sugar
             on
             it
             ,
             but
             if
             it
             be
             Puff-paste
             put
             Sugar
             in
             it
             .
          
        
         
         
           
             Another
             boyled
             .
          
           
             TAke
             Flower
             ,
             Sugar
             ,
             Nutmeg
             ,
             Salt
             &
             Water
             ;
             mix
             them
             together
             with
             a
             spoonfull
             of
             Gum-dragon
             ,
             being
             steeped
             all
             night
             in
             Rosewater
             ,
             and
             strained
             ;
             then
             put
             in
             Suet
             or
             Marrow
             ,
             and
             put
             it
             to
             boyle
             in
             a
             bag
             .
          
        
         
           
             White
             puddings
             .
          
           
             TAke
             of
             great
             Oatmeal
             three
             pintes
             clean
             picked
             ,
             steep
             it
             in
             Milk
             three
             or
             foure
             houres
             ;
             then
             dreine
             the
             Milk
             from
             it
             ,
             and
             let
             it
             lye
             a
             night
             in
             warm
             Water
             ;
             then
             dreine
             it
             from
             the
             Water
             ,
             and
             put
             to
             it
             two
             pound
             of
             Beef-suet
             minced
             ,
             eight
             or
             ten
             Eggs
             ,
             with
             halfe
             their
             whites
             ,
             a
             quarter
             of
             an
             ounce
             of
             Nutmegs
             ,
             as
             much
             Sugar
             ,
             a
             little
             Mace
             ,
             a
             quart
             of
             Cream
             ,
             a
             little
             Salt
             :
             mixe
             them
             well
             together
             and
             fill
             them
             into
             guts
             ,
             being
             clean
             .
          
        
         
         
           
             Rice-puddings
             .
          
           
             BOyle
             your
             Rice
             in
             Water
             once
             ,
             and
             Milk
             after
             ,
             and
             last
             in
             thick
             Cream
             ;
             then
             take
             sixe
             Eggs
             ,
             grated
             Bread
             ,
             good
             store
             of
             Marrow
             minced
             small
             ,
             some
             Nutmeg
             ,
             Sugar
             and
             Salt
             ,
             and
             put
             them
             into
             pipkins
             and
             boyl
             them
             for
             eating
             ;
             you
             may
             exempt
             the
             boyling
             in
             Milk
             ,
             and
             Rosewater
             will
             do
             well
             in
             them
             .
          
        
         
           
             Puddings
             of
             Swine-lights
             .
          
           
             PArboyl
             the
             Lights
             ,
             and
             mince
             them
             very
             small
             with
             Suet
             ,
             and
             mixe
             it
             with
             grated
             Bread
             ,
             Cream
             ,
             Currans
             ,
             Eggs
             ,
             Nutmeg
             ,
             Salt
             and
             Rosewater
             ,
             and
             fill
             them
             in
             skins
             .
          
        
         
         
           
             Other
             Puddings
             .
          
           
             TAke
             a
             pinte
             and
             a
             halfe
             of
             Creame
             ,
             one
             pound
             of
             Butter
             ,
             and
             set
             them
             on
             the
             fire
             till
             the
             Butter
             be
             melted
             ,
             then
             take
             grated
             Bread
             ,
             three
             or
             four
             Eggs
             ;
             season
             it
             with
             Nutmeg
             ,
             Rosewater
             ,
             Sugar
             ▪
             and
             make
             it
             as
             thin
             as
             a
             Pancake
             batter
             ,
             then
             butter
             the
             dish
             and
             bake
             it
             in
             it
             ,
             with
             a
             garnish
             of
             Paste
             about
             it
             .
          
        
         
           
             To
             make
             Black
             puddings
             .
          
           
             FIrst
             ▪
             take
             halfe
             the
             Oatmeale
             and
             pick
             it
             ,
             beat
             it
             a
             very
             little
             ,
             then
             take
             the
             blood
             when
             it
             is
             warme
             from
             the
             Hog
             ,
             and
             striane
             it
             ,
             put
             in
             the
             Oatmeale
             as
             soon
             as
             you
             can
             ,
             and
             let
             it
             stand
             all
             night
             ;
             then
             take
             the
             other
             part
             of
             the
             Oatmeale
             ,
             pick
             it
             cleane
             and
             boyl
             it
             in
             Milk
             till
             it
             be
             tender
             ,
             and
             all
             the
             milk
             consumed
             ;
             then
             put
             it
             
             to
             the
             blood
             and
             stir
             it
             well
             together
             ,
             and
             put
             in
             good
             store
             of
             Beefe
             or
             Hogs
             suet
             ,
             and
             season
             it
             with
             good
             Pudding-herbs
             ,
             Salt
             ,
             Pepper
             and
             Fennel
             seed
             ,
             and
             boyl
             them
             ,
             but
             do
             not
             fill
             the
             guts
             too
             full
             .
          
        
         
           
             To
             make
             a
             Pudding
             .
          
           
             TAke
             more
             than
             a
             pinte
             of
             Cream
             ,
             and
             boyl
             in
             it
             a
             Manchet
             ,
             and
             rub
             it
             thorow
             a
             cullender
             ,
             and
             season
             it
             with
             Nutmeg
             ,
             Salt
             ,
             Sugar
             and
             Rosewater
             ,
             with
             Suet
             small
             minced
             :
             butter
             a
             dish
             and
             bake
             it
             .
          
        
         
           
             To
             make
             a
             posset
             .
          
           
             TAke
             a
             quart
             of
             new
             Cream
             ,
             a
             quarter
             of
             an
             ounce
             of
             Cynamon
             ,
             Nutmeg
             quartered
             ,
             and
             boyl
             it
             till
             it
             taste
             of
             the
             spice
             ,
             and
             keep
             it
             alwayes
             stirring
             ,
             or
             it
             will
             burn
             to
             ;
             then
             take
             the
             yolks
             of
             7
             Eggs
             beaten
             well
             together
             with
             a
             
             little
             cold
             Creame
             ;
             then
             put
             that
             into
             the
             other
             Creame
             that
             is
             on
             the
             fire
             ,
             and
             stir
             it
             till
             it
             begin
             to
             boyle
             ;
             then
             take
             it
             off
             and
             sweeten
             it
             with
             Sugar
             ,
             and
             stir
             on
             till
             it
             be
             indifferent
             coole
             ;
             then
             take
             somewhat
             more
             than
             a
             quarter
             of
             a
             pinte
             of
             Sack
             (
             half
             a
             pinte
             will
             be
             too
             much
             )
             sweeten
             that
             also
             ,
             and
             set
             it
             on
             the
             fire
             till
             it
             be
             ready
             to
             boyle
             ;
             then
             put
             it
             in
             a
             convenient
             vessel
             ,
             and
             pour
             your
             Creame
             into
             it
             ,
             elevating
             your
             hand
             to
             make
             it
             froath
             ,
             which
             is
             the
             grace
             of
             your
             Posset
             ;
             and
             if
             you
             put
             it
             thorow
             a
             tunnell
             ,
             it
             is
             held
             the
             more
             exquisite
             way
             .
          
        
         
           
             To
             make
             Barley
             Creame
             .
          
           
             TAke
             a
             quarter
             of
             a
             pound
             of
             French
             Barley
             ,
             and
             boyle
             it
             in
             three
             or
             foure
             waters
             tlll
             it
             be
             soft
             ,
             then
             take
             three
             pintes
             of
             good
             Cream
             ,
             and
             boyle
             it
             with
             
             large
             Mace
             and
             quartered
             Nutmeg
             till
             it
             be
             pretty
             thick
             ;
             then
             have
             in
             readinesse
             a
             quarter
             of
             a
             pound
             of
             Almonds
             finely
             beaten
             ,
             and
             strain
             them
             into
             a
             Porringer
             with
             Rosewater
             ,
             and
             pour
             it
             into
             the
             Creame
             and
             set
             it
             on
             the
             fire
             ,
             keeping
             it
             stirring
             till
             it
             boyle
             :
             then
             season
             it
             with
             Sugar
             and
             Musk
             ,
             or
             Ambergriece
             ,
             and
             dish
             it
             to
             coole
             .
          
        
         
           
             To
             make
             Stone-Creame
             .
          
           
             TAke
             a
             pinte
             and
             halfe
             of
             thick
             sweet
             Creame
             ,
             unbeat
             Mace
             and
             Cynamon
             a
             good
             proportion
             ,
             sixe
             spoonfuls
             of
             Rosewater
             :
             season
             it
             sweet
             with
             Sugar
             ,
             and
             boyle
             them
             till
             a
             quarter
             of
             them
             be
             wasted
             ;
             then
             dish
             it
             and
             keep
             it
             with
             stirring
             till
             it
             be
             as
             cold
             as
             Milk
             from
             the
             Cow
             :
             then
             put
             in
             a
             little
             Runnet
             and
             stir
             it
             together
             ,
             then
             let
             it
             stand
             and
             coole
             ,
             
             and
             serve
             it
             to
             the
             table
             .
             You
             must
             charge
             it
             with
             Runnet
             according
             to
             the
             goodnesse
             .
          
        
         
           
             To
             make
             Macroones
             .
          
           
             TAke
             one
             pound
             of
             fine
             white
             Sugar
             beat
             and
             searced
             very
             fine
             ,
             and
             one
             pound
             of
             blanched
             Almonds
             beat
             very
             fine
             :
             you
             are
             to
             note
             ,
             when
             you
             beat
             Almonds
             ,
             you
             must
             wet
             them
             either
             with
             Rosewater
             or
             other
             water
             to
             prevent
             oyling
             ;
             then
             mix
             the
             Sugar
             and
             Almonds
             well
             together
             ,
             put
             them
             into
             a
             dish
             ad
             dry
             them
             over
             a
             gentle
             fire
             ;
             then
             take
             the
             whites
             of
             five
             Eggs
             well
             beaten
             with
             Rosewater
             ,
             and
             wet
             the
             Almonds
             with
             it
             ,
             so
             wet
             that
             you
             may
             make
             them
             up
             with
             your
             knife
             into
             Cakes
             ,
             and
             lay
             them
             on
             a
             paper
             that
             is
             buttered
             very
             thin
             ,
             and
             bake
             them
             in
             an
             Oven
             where
             Bread
             hath
             beene
             baked
             ,
             a
             quarter
             of
             an
             houre
             .
          
        
         
         
           
             To
             make
             a
             Foole
             .
          
           
             SLice
             a
             Manchet
             very
             thin
             and
             lay
             it
             in
             the
             bottom
             of
             a
             dish
             ,
             and
             wet
             them
             with
             Sack
             ,
             boyle
             Creame
             ,
             with
             Eggs
             ,
             and
             three
             or
             foure
             blades
             of
             Mace
             ;
             season
             it
             with
             Rosewater
             and
             Sugar
             ,
             stir
             it
             well
             together
             to
             prevent
             curdling
             ;
             then
             pour
             it
             on
             the
             Bread
             and
             let
             it
             coole
             ;
             then
             serve
             it
             up
             to
             the
             Table
             .
          
        
         
           
             To
             make
             Almond-puff
             .
          
           
             TAke
             halfe
             a
             pound
             of
             the
             best
             Almonds
             and
             blanch
             them
             in
             cold
             water
             ,
             and
             slice
             them
             in
             thin
             long
             slices
             ,
             put
             them
             into
             a
             dish
             with
             their
             weight
             of
             double
             refined
             Sugar
             ,
             finely
             searced
             ,
             and
             Mixe
             Carraway
             seedes
             with
             Muske
             and
             Ambergriece
             ;
             then
             have
             some
             
             whites
             of
             eggs
             ,
             &
             beat
             them
             ,
             and
             as
             the
             froath
             ariseth
             take
             it
             off
             ▪
             and
             put
             it
             among
             the
             Almonds
             :
             repeating
             this
             till
             the
             Almonds
             be
             wet
             ,
             if
             they
             be
             too
             wet
             they
             will
             not
             doe
             well
             ;
             then
             lay
             some
             on
             Papers
             or
             Wafers
             ,
             and
             cast
             them
             up
             lightly
             with
             the
             point
             of
             a
             knife
             ,
             like
             a
             Rose
             ;
             you
             must
             not
             lay
             the
             Almonds
             thick
             ,
             but
             that
             they
             may
             look
             a
             little
             hollow
             ,
             within
             ,
             like
             a
             Honey-comb
             ;
             then
             scrape
             a
             little
             fine
             Sugar
             on
             them
             and
             put
             them
             into
             an
             Oven
             that
             is
             not
             very
             hot
             ,
             for
             they
             must
             not
             be
             very
             brown
             .
          
        
         
           
             A
             Syllabub
             .
          
           
             TAke
             a
             pinte
             of
             White-wine
             or
             Sack
             ,
             and
             a
             sprig
             of
             Rosemary
             ,
             a
             Nutmeg
             quartered
             ,
             a
             Lemmon
             squeezed
             into
             it
             ,
             with
             the
             peele
             ,
             and
             Sugar
             ;
             put
             them
             into
             the
             pot
             at
             night
             ,
             and
             cover
             
             them
             till
             the
             next
             morne
             ;
             then
             take
             a
             pinte
             of
             Cream
             ,
             a
             pinte
             and
             halfe
             of
             new
             Milk
             ;
             then
             take
             out
             the
             Lemon
             peel
             and
             Rosemary
             ,
             and
             Nutmeg
             ,
             and
             so
             squirt
             in
             your
             Milk
             into
             the
             pot
             .
          
        
         
           
             Another
             .
          
           
             TAke
             a
             pinte
             of
             very
             thick
             Cream
             and
             a
             pinte
             of
             Sack
             ,
             or
             White-wine
             ,
             and
             put
             them
             together
             in
             a
             deep
             Bason
             ,
             with
             two
             whites
             of
             Eggs
             ,
             the
             juice
             of
             a
             Lemmon
             ,
             with
             a
             piece
             of
             the
             peel
             and
             a
             little
             Sugar
             ;
             then
             take
             a
             whisk
             and
             whip
             it
             ,
             and
             as
             the
             froath
             ariseth
             ,
             take
             it
             up
             with
             a
             spoon
             and
             lay
             it
             in
             a
             Fruit-dish
             ,
             or
             bason
             ;
             and
             when
             the
             bason
             is
             covered
             ,
             lay
             fine
             searced
             Sugar
             on
             it
             ,
             and
             so
             to
             the
             top
             of
             the
             bason
             .
          
        
         
         
           
             To
             make
             Cream
             with
             Snow
             .
          
           
             BOyle
             a
             pinte
             of
             Cream
             with
             a
             stick
             of
             Cynamon
             ,
             and
             thicken
             it
             with
             Rice
             Flower
             and
             the
             yolk
             of
             an
             Egg
             ,
             season
             it
             with
             Rosewater
             and
             Sugar
             ,
             and
             Salt
             ,
             and
             let
             it
             have
             a
             walm
             ;
             then
             put
             it
             into
             a
             dish
             ,
             and
             lay
             clouted
             Creame
             on
             it
             ,
             and
             fill
             up
             the
             dish
             with
             froath
             of
             Creame
             which
             comes
             to
             the
             top
             of
             the
             churme
             ;
             when
             you
             make
             Butter
             sprinkle
             it
             with
             Rosewater
             ,
             and
             scrape
             Sugar
             on
             it
             ,
             and
             some
             Pine
             kernels
             on
             it
             ,
             and
             serve
             it
             up
             .
          
        
         
           
             To
             make
             a
             Rice
             Florentine
             .
          
           
             BOyle
             the
             Rice
             with
             milke
             or
             water
             ,
             and
             season
             it
             with
             Nutmeg
             ,
             Cynamon
             ,
             Salt
             ,
             Sugar
             and
             Carrawayes
             ,
             Rosewater
             ,
             sliced
             Dates
             ,
             lumps
             of
             Marrow
             ,
             
             two
             or
             three
             yolks
             of
             Eggs
             ,
             a
             little
             Creame
             ,
             if
             it
             be
             too
             thin
             put
             in
             a
             little
             grated
             Bread
             ,
             and
             put
             it
             into
             Puff-paste
             in
             a
             dish
             ,
             and
             bake
             it
             :
             you
             may
             make
             a
             Pudding
             thus
             in
             Guts
             ,
             shredding
             the
             Dates
             and
             Marrow
             finer
             .
          
        
         
           
             To
             make
             Cream
             cabbidge
             .
          
           
             SEt
             a
             gallon
             of
             new
             milk
             on
             the
             fire
             ,
             and
             when
             it
             boyles
             ,
             scum
             it
             so
             long
             as
             froath
             ariseth
             ;
             then
             empty
             it
             into
             ten
             or
             twelve
             boules
             ,
             as
             fast
             as
             you
             can
             without
             froathing
             ,
             and
             set
             them
             where
             the
             winde
             may
             come
             ;
             when
             they
             are
             a
             little
             cold
             ,
             gather
             the
             Cream
             that
             is
             on
             the
             top
             with
             your
             hand
             ,
             crumpling
             it
             together
             ,
             and
             lay
             it
             on
             a
             plate
             ;
             when
             you
             have
             laid
             three
             or
             foure
             layings
             on
             one
             another
             ,
             wet
             a
             feather
             in
             Rosewater
             and
             Musk
             ,
             and
             stroke
             over
             it
             ,
             and
             
             searce
             a
             little
             grated
             Nutmeg
             and
             fine
             Sugar
             ,
             and
             lay
             three
             or
             foure
             layes
             more
             on
             it
             as
             before
             :
             this
             do
             till
             you
             have
             off
             all
             the
             Cream
             on
             the
             boules
             ;
             then
             put
             all
             the
             Milk
             to
             boyle
             againe
             ,
             and
             when
             it
             boyles
             ,
             set
             it
             as
             you
             did
             before
             in
             boules
             ,
             and
             use
             it
             in
             like
             manner
             :
             it
             will
             yeild
             foure
             or
             five
             times
             seething
             ;
             which
             you
             must
             put
             on
             your
             plate
             ,
             as
             before
             ,
             that
             it
             may
             lye
             round
             and
             high
             like
             a
             Cabbidge
             :
             let
             one
             of
             the
             first
             bouls
             stand
             ,
             because
             the
             creame
             of
             them
             will
             be
             thickest
             and
             most
             crumpled
             ;
             take
             that
             up
             last
             to
             lay
             uppermost
             ;
             and
             when
             you
             serve
             it
             up
             ,
             searce
             or
             scrape
             Sugar
             on
             it
             :
             This
             must
             be
             made
             over
             night
             for
             dinner
             ,
             or
             morning
             for
             supper
             .
          
        
         
         
           
             To
             make
             Italian
             Puffs
             .
          
           
             WOrk
             up
             the
             searced
             Sugar
             in
             Gum-dragon
             ,
             steeped
             in
             Rosewater
             ,
             and
             beat
             it
             in
             a
             Morter
             with
             the
             white
             of
             an
             Egg
             ,
             to
             a
             Paste
             ;
             put
             into
             it
             a
             few
             Carraway
             seeds
             ,
             and
             roule
             it
             in
             knots
             or
             little
             loaves
             ,
             or
             what
             fashion
             you
             please
             ,
             and
             set
             them
             in
             Wafers
             and
             bake
             them
             in
             an
             Oven
             as
             hot
             as
             for
             Manchet
             ;
             and
             when
             they
             are
             well
             risen
             in
             the
             Oven
             take
             them
             out
             ,
             but
             handle
             them
             not
             till
             they
             be
             cold
             .
          
        
         
           
             To
             make
             a
             Posset
             pie
             .
          
           
             ROast
             Apples
             very
             well
             ,
             and
             beat
             the
             pulp
             of
             them
             with
             Sugar
             ,
             that
             it
             be
             as
             sweet
             as
             Syrrop
             ;
             then
             take
             thick
             Creame
             and
             boyle
             it
             ,
             and
             mixe
             it
             with
             the
             yolks
             of
             raw
             Eggs
             ,
             a
             few
             crumbs
             
             of
             Bread
             ,
             a
             little
             Cynamon
             ,
             Ginger
             ,
             three
             spoonfuls
             of
             Sack
             ;
             make
             the
             Pie
             low
             and
             set
             it
             in
             the
             Oven
             to
             dry
             ,
             and
             when
             it
             is
             hard
             put
             in
             the
             meat
             ;
             and
             when
             you
             take
             it
             out
             ,
             stick
             it
             with
             ,
             and
             strow
             Comfets
             on
             it
             ,
             or
             stick
             it
             with
             Cittron
             or
             other
             Sweet-meats
             of
             different
             colours
             .
          
        
         
           
             An
             excellent
             clouted
             Creame
             .
          
           
             TAke
             new
             Milk
             from
             the
             Cow
             and
             set
             it
             over
             the
             fire
             in
             a
             kettle
             to
             scald
             ,
             ready
             to
             boyl
             ,
             and
             straine
             it
             thorow
             a
             cloth
             ,
             and
             put
             it
             in
             severall
             pans
             to
             coole
             :
             then
             take
             off
             the
             Creame
             which
             will
             scumme
             ,
             and
             season
             it
             with
             Rose-water
             ,
             Sugar
             ,
             and
             Musk
             ,
             putting
             Creame
             to
             it
             .
             Serve
             it
             up
             with
             Snow
             on
             it
             .
             You
             may
             keep
             it
             a
             day
             without
             Cream
             .
          
        
         
         
           
             Codling
             cream
             .
          
           
             COddle
             twenty
             faire
             Codlings
             very
             well
             ,
             then
             peele
             and
             coare
             them
             very
             well
             ,
             and
             beat
             them
             in
             a
             Morter
             ;
             then
             take
             a
             pinte
             of
             Cream
             and
             mixe
             them
             well
             together
             and
             straine
             it
             into
             a
             dish
             ,
             and
             mixe
             it
             with
             Sugar
             ,
             Sack
             and
             Musk
             ,
             and
             Rosewater
             ,
             if
             you
             please
             :
             you
             may
             doe
             the
             same
             with
             any
             fruit
             if
             you
             will
             .
          
        
         
           
             Almond
             creame
             .
          
           
             BEat
             halfe
             a
             pound
             of
             sweet
             Almonds
             with
             Rosewater
             ;
             then
             take
             a
             quart
             of
             Creame
             and
             put
             it
             to
             the
             Almonds
             by
             degrees
             ,
             as
             you
             beat
             them
             ,
             and
             straine
             it
             into
             a
             skellet
             ,
             and
             boyle
             a
             stick
             of
             Cynamon
             with
             it
             ,
             keeping
             it
             with
             stirring
             all
             the
             time
             ,
             to
             prevent
             burning
             ,
             and
             
             boyle
             it
             till
             it
             be
             thick
             ,
             then
             take
             it
             and
             mixe
             it
             with
             Sugar
             ,
             and
             serve
             it
             up
             cold
             .
          
        
         
           
             A
             quaking
             Pudding
             .
          
           
             SLice
             the
             crumbes
             of
             a
             penny
             Manchet
             ,
             and
             infuse
             it
             three
             or
             foure
             houres
             in
             a
             pinte
             of
             scalding
             hot
             Creame
             ,
             covering
             it
             close
             ;
             then
             breake
             the
             bread
             with
             a
             spoon
             very
             small
             ,
             and
             put
             to
             it
             eight
             Eggs
             ,
             with
             but
             foure
             of
             the
             whites
             well
             beaten
             ,
             and
             season
             it
             with
             Sugar
             ,
             Rosewater
             ,
             grated
             Nutmeg
             ,
             or
             a
             drop
             of
             oyle
             of
             Nutmeg
             ,
             if
             you
             thinke
             it
             too
             stiff
             put
             in
             some
             cold
             Cream
             :
             when
             you
             season
             it
             mixe
             it
             very
             well
             ,
             it
             will
             be
             the
             lighter
             ;
             wet
             the
             bagg
             ,
             and
             butter
             ,
             and
             flower
             it
             ;
             then
             put
             in
             the
             compound
             ,
             tie
             it
             hard
             and
             boyle
             it
             halfe
             an
             houre
             ;
             then
             dish
             it
             ,
             and
             put
             to
             it
             Butter
             ,
             Rosewater
             and
             Sugar
             melted
             ,
             and
             serve
             it
             up
             to
             the
             table
             .
          
        
         
         
           
             Another
             .
          
           
             SCald
             your
             Bread
             with
             a
             pinte
             of
             Creame
             ,
             as
             at
             first
             ,
             and
             put
             to
             it
             a
             quarter
             of
             a
             pound
             of
             
               Jordan
            
             Almonds
             ,
             beaten
             small
             with
             Rosewater
             ,
             to
             prevent
             oyling
             ,
             or
             at
             the
             time
             of
             the
             yeare
             ,
             as
             many
             Walnut
             kernels
             blanched
             ,
             which
             will
             be
             as
             good
             :
             season
             it
             with
             Sugar
             ,
             Nutmeg
             ,
             Salt
             ,
             sixe
             Eggs
             ,
             a
             quarter
             of
             a
             pound
             of
             Dates
             sliced
             and
             cut
             small
             ,
             a
             handfull
             of
             Currans
             ,
             and
             Marrow
             minced
             :
             work
             all
             these
             together
             ,
             but
             not
             too
             thick
             :
             butter
             a
             dish
             and
             put
             it
             to
             bake
             .
          
        
         
           
             To
             make
             Apricock
             chips
             .
          
           
             TAke
             halfe
             as
             much
             fine
             beaten
             Sugar
             as
             Apricocks
             ,
             pare
             and
             cut
             them
             as
             thick
             as
             the
             back
             of
             a
             knife
             into
             a
             bason
             ,
             and
             strow
             the
             
             Sugar
             on
             them
             ,
             and
             set
             them
             on
             a
             chasing-dish
             of
             coales
             ,
             but
             let
             them
             not
             boyle
             nor
             simper
             ,
             but
             shake
             them
             often
             ,
             till
             the
             Sugar
             candy
             on
             the
             bason
             side
             ;
             then
             take
             them
             out
             and
             lay
             them
             on
             plates
             in
             a
             stove
             ,
             and
             keep
             them
             with
             turning
             till
             they
             are
             dry
             .
          
        
         
           
             To
             dry
             Apricocks
             with
             the
             full
             weight
             of
             Sugar
             .
          
           
             STone
             and
             pare
             the
             Apricocks
             as
             you
             doe
             them
             ,
             put
             them
             in
             faire
             water
             on
             the
             fire
             ,
             being
             scalding
             hot
             ,
             and
             scald
             them
             very
             tender
             ,
             but
             let
             them
             not
             boyle
             ;
             and
             while
             they
             scald
             ,
             take
             their
             full
             weight
             of
             Sugar
             and
             put
             to
             it
             a
             little
             water
             ,
             and
             set
             it
             on
             the
             fire
             till
             the
             sugar
             be
             throughly
             melted
             ,
             and
             seething
             hot
             ,
             but
             be
             sure
             it
             boyle
             not
             ;
             then
             put
             in
             the
             fruit
             ,
             and
             let
             them
             stand
             on
             the
             fire
             till
             they
             be
             throughly
             hot
             in
             
             the
             Syrrup
             ;
             then
             take
             them
             off
             and
             heat
             them
             so
             morning
             and
             evening
             ,
             and
             in
             the
             heating
             turn
             them
             till
             you
             see
             them
             candy
             on
             the
             top
             ,
             which
             will
             be
             in
             seven
             or
             eight
             dayes
             ;
             then
             take
             them
             out
             of
             the
             syrrup
             and
             lay
             them
             upon
             glass
             or
             stone
             plates
             ,
             and
             set
             them
             in
             the
             Sun
             to
             dry
             ,
             which
             will
             be
             in
             a
             day
             or
             two
             ,
             but
             you
             must
             not
             heat
             them
             that
             morning
             you
             take
             them
             out
             .
             For
             black
             or
             white
             Pearplums
             ,
             you
             must
             take
             much
             lesse
             water
             ▪
             and
             you
             must
             seeth
             the
             sugar
             to
             a
             candy
             height
             .
             In
             all
             things
             else
             doe
             them
             as
             the
             Apricocks
             ,
             except
             stoning
             and
             paring
             .
          
        
         
           
             To
             dry
             Apricocks
             with
             half
             the
             weight
             of
             sugar
             ,
             which
             is
             the
             best
             way
             .
          
           
             STone
             and
             pare
             the
             Apricocks
             ,
             having
             first
             weighed
             them
             ,
             and
             take
             halfe
             their
             weight
             in
             sugar
             ,
             which
             must
             be
             boyled
             
             to
             a
             Candy
             height
             ,
             which
             you
             may
             know
             by
             the
             dropping
             of
             it
             :
             when
             you
             finde
             it
             break
             ,
             and
             run
             up
             like
             a
             small
             haire
             ,
             which
             it
             will
             do
             when
             it
             comes
             to
             that
             height
             ;
             then
             put
             in
             the
             Apricocks
             ,
             and
             let
             them
             boyle
             a
             quarter
             of
             an
             houre
             ,
             and
             let
             them
             lie
             in
             the
             Syrrupe
             all
             night
             ;
             the
             next
             day
             lay
             them
             on
             a
             Glasse
             ,
             or
             stone
             Plate
             ,
             to
             dry
             in
             a
             stove
             .
          
        
         
           
             To
             dry
             Apricocks
             another
             way
             .
          
           
             LEt
             not
             the
             Apricocks
             be
             too
             ripe
             ,
             and
             a
             day
             after
             they
             be
             gathered
             stone
             and
             pare
             them
             ,
             and
             to
             a
             pound
             of
             Fruit
             take
             a
             pound
             of
             Loafe
             sugar
             beat
             small
             ,
             and
             cover
             them
             all
             over
             with
             it
             for
             two
             houres
             ,
             till
             the
             Sugar
             be
             so
             moist
             that
             it
             will
             melt
             without
             water
             ;
             then
             set
             them
             on
             a
             slow
             fire
             ,
             that
             they
             boyle
             not
             in
             two
             
             houres
             or
             more
             ,
             turning
             them
             often
             that
             they
             break
             not
             ;
             and
             when
             you
             think
             they
             are
             enough
             ,
             put
             them
             into
             a
             deep
             glasse
             ,
             and
             the
             Syrrup
             into
             a
             silver
             dish
             ,
             and
             let
             it
             boyle
             a
             little
             ,
             then
             poure
             it
             on
             the
             Apricocks
             ,
             and
             let
             it
             stand
             uncovered
             till
             the
             next
             day
             ,
             then
             cover
             them
             ,
             and
             when
             they
             have
             laine
             a
             weeke
             in
             that
             Syrrup
             ,
             take
             them
             out
             and
             lay
             them
             on
             glasse
             plates
             and
             set
             them
             in
             a
             stove
             ,
             or
             any
             place
             where
             they
             may
             have
             the
             aire
             of
             the
             fire
             ,
             and
             every-day
             turn
             them
             on
             clean
             glasses
             ,
             till
             they
             dry
             .
          
        
         
           
             To
             candy
             Oranges
             with
             Marmalade
             in
             them
             .
          
           
             TAke
             the
             fairest
             and
             thickrind
             Oranges
             ,
             and
             best
             coloured
             ,
             and
             pare
             off
             the
             out-side
             very
             thin
             and
             rub
             them
             with
             Salt
             ,
             and
             wash
             it
             off
             againe
             ,
             and
             
             dry
             them
             ,
             and
             make
             a
             little
             hole
             in
             the
             bottome
             ,
             onely
             to
             put
             in
             your
             fore
             finger
             ,
             and
             take
             out
             the
             meat
             and
             seedes
             ,
             and
             skinnes
             very
             cleane
             ,
             and
             keep
             the
             Oranges
             as
             whole
             as
             you
             can
             ;
             then
             lay
             them
             in
             water
             ,
             and
             shift
             them
             thrice
             in
             a
             day
             ;
             then
             boyl
             them
             in
             four
             severall
             waters
             ;
             all
             which
             (
             but
             the
             first
             )
             must
             boyle
             when
             you
             put
             them
             in
             ;
             then
             lay
             them
             between
             two
             course
             cloths
             to
             dry
             up
             the
             water
             ;
             you
             may
             remember
             to
             cut
             stoppers
             for
             the
             holes
             out
             of
             some
             other
             Oranges
             ,
             which
             must
             be
             watered
             and
             boyled
             with
             them
             :
             then
             take
             to
             a
             pound
             of
             Oranges
             ,
             one
             pound
             and
             a
             half
             of
             the
             best
             Loaf
             sugar
             ,
             and
             wet
             the
             sugar
             thin
             ,
             and
             let
             it
             boyle
             almost
             to
             a
             candy
             ;
             then
             stir
             it
             in
             the
             skellet
             till
             it
             coole
             ,
             and
             then
             it
             will
             be
             thicker
             and
             thicker
             ;
             and
             before
             it
             be
             too
             hard
             ,
             put
             in
             the
             Oranges
             ,
             and
             set
             them
             upon
             embers
             ,
             and
             it
             
             will
             turne
             thin
             againe
             ,
             and
             so
             let
             them
             preserve
             softly
             in
             the
             syrrup
             ,
             still
             turning
             of
             them
             till
             you
             think
             they
             will
             come
             dry
             ,
             and
             the
             sugar
             candy
             ,
             but
             not
             too
             hard
             ;
             when
             they
             are
             hot
             fill
             them
             with
             the
             Marmalade
             ,
             and
             put
             the
             stopples
             on
             them
             .
          
        
         
           
             To
             make
             Paste
             of
             Oranges
             .
          
           
             TAke
             the
             thickest
             rinde
             and
             fairest
             Oranges
             of
             colour
             ,
             is
             the
             best
             ;
             then
             pare
             off
             the
             out-side
             very
             thin
             ,
             and
             rub
             them
             with
             salt
             ,
             and
             wash
             it
             clean
             off
             againe
             ;
             dry
             them
             in
             a
             cloth
             and
             cut
             them
             in
             halves
             ,
             and
             wring
             out
             the
             juice
             ,
             straine
             it
             and
             keep
             it
             in
             a
             glasse
             ,
             then
             scrape
             out
             all
             the
             meat
             and
             lay
             them
             in
             water
             two
             dayes
             ,
             and
             shift
             them
             twice
             a
             day
             ;
             then
             boyle
             them
             in
             four
             severall
             waters
             ,
             boyling
             before
             you
             put
             them
             in
             ,
             except
             the
             first
             ;
             take
             them
             out
             &
             lay
             them
             betwixt
             
             course
             cloaths
             till
             they
             be
             very
             dry
             ;
             then
             scrape
             out
             the
             strings
             and
             cut
             out
             all
             the
             black
             in
             them
             ,
             and
             beat
             them
             to
             a
             fine
             Paste
             in
             a
             stone
             Morter
             ;
             then
             scald
             some
             Apple-Johns
             in
             the
             last
             water
             you
             boyle
             your
             Oranges
             in
             ;
             then
             take
             off
             the
             pulpe
             of
             the
             Apples
             and
             beat
             it
             fine
             in
             a
             stone
             Morter
             ,
             and
             to
             one
             pound
             of
             Orangepulp
             you
             must
             take
             a
             quarter
             of
             a
             pound
             of
             Apple-pulp
             ;
             then
             mixe
             them
             well
             together
             ,
             and
             put
             the
             juice
             of
             the
             Oranges
             you
             saved
             ,
             and
             the
             juice
             of
             four
             Lemmons
             to
             it
             ;
             and
             take
             the
             full
             weight
             of
             all
             this
             in
             double
             refined
             sugar
             ;
             then
             set
             the
             pulp
             on
             the
             fire
             in
             a
             silver
             or
             stone
             dish
             ;
             stirring
             of
             it
             continually
             ;
             then
             wet
             the
             sugar
             thin
             with
             water
             ,
             and
             put
             some
             Musk
             and
             Ambergriece
             tyed
             in
             a
             Tyffeny
             bagge
             into
             it
             ,
             and
             let
             it
             boyle
             to
             a
             Candy
             ;
             then
             put
             in
             the
             pulp
             and
             stir
             them
             well
             together
             ,
             
             and
             let
             it
             boyle
             a
             little
             after
             it
             is
             in
             ;
             then
             drop
             it
             on
             sheets
             of
             glasse
             in
             round
             cakes
             ,
             and
             set
             them
             in
             a
             warm
             cupboard
             to
             dry
             ,
             and
             when
             one
             side
             is
             dry
             ,
             take
             them
             off
             and
             clap
             two
             together
             .
          
        
         
           
             To
             make
             jelly
             of
             John-apples
             to
             lay
             upon
             Oranges
             .
          
           
             PAre
             and
             cut
             them
             in
             pieces
             somewhat
             less
             than
             quarters
             ,
             then
             pick
             out
             the
             kernels
             ,
             but
             leave
             the
             coares
             in
             them
             ,
             and
             as
             you
             pare
             them
             put
             them
             in
             faire
             water
             ,
             lest
             they
             be
             black
             ;
             then
             put
             to
             one
             pound
             of
             Apples
             ;
             three
             quarters
             of
             a
             pint
             of
             Water
             ,
             and
             let
             it
             boyle
             apace
             till
             it
             be
             halfe
             consumed
             ▪
             then
             let
             it
             run
             thorow
             a
             jelly-bag
             ;
             then
             take
             the
             full
             weight
             of
             them
             in
             double
             refined
             sugar
             ;
             wet
             the
             sugar
             thin
             with
             water
             ,
             and
             let
             it
             boyle
             almost
             
             to
             a
             Candy
             ;
             then
             put
             to
             it
             the
             liquor
             of
             Apples
             ,
             and
             two
             or
             three
             slices
             of
             Orange
             peel
             ,
             a
             little
             Musk
             and
             Ambergriece
             tied
             in
             a
             piece
             of
             tiffany
             ,
             and
             let
             it
             not
             boyle
             too
             softly
             for
             losing
             the
             colour
             ;
             then
             warme
             a
             little
             juice
             of
             Orange
             and
             Lemmon
             together
             ,
             and
             it
             being
             halfe
             boyled
             ,
             put
             it
             into
             it
             ,
             but
             not
             too
             much
             juice
             ,
             for
             then
             it
             will
             not
             jelly
             ;
             then
             set
             some
             to
             jelly
             in
             a
             spoone
             ,
             and
             if
             it
             jelly
             ,
             take
             it
             up
             ,
             and
             have
             ready
             in
             a
             glasse
             some
             preserved
             Oranges
             ,
             and
             poure
             it
             on
             them
             .
          
        
         
           
             To
             preserve
             Pearmaines
             in
             slices
             .
          
           
             TAke
             them
             about
             Alhollontide
             ,
             for
             then
             they
             are
             best
             ;
             pare
             and
             cut
             them
             round
             in
             thinne
             slices
             ,
             and
             cast
             out
             the
             coare
             of
             every
             slice
             as
             you
             pare
             them
             ,
             put
             
             them
             into
             faire
             wat●r
             ,
             or
             they
             will
             be
             black
             ;
             then
             take
             to
             a
             pound
             of
             Apples
             as
             much
             fine
             Loaf
             sugar
             ,
             and
             halfe
             a
             pinte
             of
             spring
             water
             ,
             and
             set
             the
             sugar
             and
             water
             together
             on
             the
             fire
             ,
             and
             boyle
             it
             to
             a
             clear
             syrrup
             ,
             and
             let
             it
             be
             cold
             before
             you
             put
             in
             the
             Apple
             ;
             then
             put
             to
             a
             pound
             of
             Apples
             a
             little
             rind
             of
             Oranges
             and
             Ambergriece
             ,
             and
             Musk
             ,
             in
             a
             tiffany
             ;
             and
             when
             it
             hath
             boyled
             a
             good
             while
             ,
             put
             in
             the
             juice
             of
             three
             Oranges
             ,
             and
             two
             Lemmons
             warmed
             ;
             you
             may
             allow
             at
             the
             first
             putting
             in
             of
             the
             sugar
             ,
             three
             spoonfuls
             more
             of
             sugar
             for
             the
             juice
             :
             let
             them
             boyle
             till
             they
             be
             very
             clear
             ,
             and
             the
             syrrup
             jelly
             .
          
        
         
           
             To
             make
             jelly
             of
             Raspesses
             .
          
           
             WHen
             you
             have
             strained
             the
             Raspesses
             ,
             take
             to
             every
             
             pinte
             of
             juice
             three
             quarters
             of
             a
             pound
             of
             Loaf
             sugar
             ,
             pick
             out
             some
             of
             the
             fairest
             ;
             and
             having
             strowed
             some
             of
             the
             sugar
             in
             the
             bottom
             of
             the
             skellet
             ,
             lay
             them
             in
             one
             by
             one
             ,
             and
             then
             put
             the
             juice
             upon
             them
             ,
             and
             some
             sugar
             ,
             reserving
             some
             to
             put
             in
             when
             they
             boyle
             ,
             and
             so
             let
             them
             boyle
             apace
             ,
             putting
             on
             the
             sugar
             till
             they
             be
             enough
             ;
             for
             Currans
             ,
             you
             need
             not
             put
             them
             on
             till
             they
             be
             enough
             .
          
        
         
           
             To
             preserve
             Pippins
             in
             Jelly
             .
          
           
             TAke
             the
             golden
             Pippin
             ,
             which
             is
             much
             the
             best
             ,
             and
             take
             three
             quarters
             of
             their
             weight
             in
             double
             refined
             sugar
             ,
             being
             beat
             fine
             ,
             and
             as
             much
             water
             as
             you
             think
             will
             cover
             them
             in
             boyling
             ;
             and
             when
             the
             sugar
             is
             melted
             put
             in
             the
             Pippins
             ,
             being
             
             very
             finely
             pared
             and
             cut
             in
             halfes
             ,
             or
             quarters
             ,
             which
             you
             like
             best
             ,
             a
             little
             of
             the
             coares
             being
             taken
             out
             of
             them
             .
             When
             they
             have
             simpered
             a
             while
             ,
             let
             them
             boyle
             as
             fast
             as
             may
             be
             on
             a
             cleare
             fire
             ,
             till
             they
             looke
             very
             cleare
             :
             when
             you
             set
             them
             first
             on
             the
             fire
             ,
             you
             may
             put
             in
             a
             little
             Orange-peel
             cut
             very
             thin
             ,
             and
             boyled
             in
             several
             waters
             till
             it
             be
             tender
             ,
             and
             then
             cut
             into
             little
             long
             slices
             ,
             which
             will
             look
             handsome
             ,
             and
             give
             the
             Pippins
             a
             good
             taste
             ;
             then
             take
             out
             the
             Pippins
             ,
             being
             boyled
             enough
             ,
             and
             boyle
             up
             the
             Jelly
             with
             a
             quick
             fire
             as
             fast
             as
             may
             be
             .
             Being
             the
             day
             before
             made
             thus
             ,
             take
             any
             good
             Pippins
             and
             pare
             them
             ,
             and
             cut
             them
             in
             halfes
             ,
             and
             put
             them
             in
             a
             skellet
             with
             a
             little
             more
             water
             than
             will
             cover
             the
             bottome
             of
             the
             skellet
             ,
             and
             let
             them
             boyle
             fast
             till
             they
             looke
             cleare
             ;
             then
             
             put
             them
             out
             into
             a
             stone
             dish
             ,
             and
             crush
             them
             thorow
             a
             jellybagg
             whilst
             any
             liquor
             will
             run
             out
             from
             them
             ,
             and
             let
             it
             stand
             all
             night
             in
             a
             cleane
             stone
             pot
             ;
             and
             when
             the
             Pippins
             are
             boyled
             ,
             take
             the
             cleare
             of
             this
             liquor
             ,
             and
             with
             the
             quarter
             of
             their
             weight
             of
             the
             best
             sugar
             ,
             and
             boyle
             it
             till
             jelly
             ;
             then
             lay
             the
             Pippins
             in
             the
             glasse
             ,
             and
             put
             as
             much
             jelly
             to
             them
             as
             will
             even
             them
             in
             the
             glass
             ,
             and
             put
             the
             rest
             as
             fast
             as
             you
             can
             into
             little
             flat
             stone
             dishes
             very
             thin
             ,
             and
             when
             it
             is
             cold
             ,
             slide
             it
             all
             over
             the
             glass
             of
             Pippins
             ,
             and
             the
             next
             day
             tye
             them
             up
             .
          
        
         
           
             To
             drie
             Pippins
             .
          
           
             TAke
             the
             fairest
             Pippins
             ,
             about
             
               Christmas
               ,
            
             and
             set
             them
             one
             by
             one
             in
             an
             Oven
             ,
             a
             little
             warmer
             
             than
             when
             bread
             is
             drawn
             ▪
             and
             let
             the
             Oven
             be
             heated
             twice
             a
             day
             ,
             and
             turne
             the
             Pippins
             once
             in
             either
             heating
             ;
             when
             they
             begin
             to
             be
             a
             little
             tender
             ,
             flat
             them
             ,
             and
             be
             carefull
             you
             break
             not
             the
             skinnes
             ;
             then
             keepe
             them
             flat
             and
             turned
             ,
             till
             they
             be
             drie
             ;
             the
             Pippins
             must
             not
             be
             spotted
             ,
             but
             the
             clearest
             can
             be
             got
             .
          
        
         
           
             To
             make
             Snow
             .
          
           
             TAke
             a
             quart
             of
             the
             best
             Creame
             ,
             and
             a
             quarter
             of
             a
             pound
             of
             blanched
             Almonds
             beated
             very
             fine
             ,
             with
             Rosewater
             ,
             and
             st●ained
             ,
             half
             a
             pint
             of
             White-wine
             ,
             a
             piece
             of
             Orange
             peele
             ,
             a
             sliced
             Nutmeg
             ,
             3
             sprigs
             of
             Rosemary
             ,
             &
             let
             it
             stand
             two
             or
             three
             hours
             ,
             being
             made
             sweet
             with
             sugar
             ;
             then
             strain
             them
             into
             a
             bason
             ;
             then
             take
             out
             some
             of
             it
             into
             a
             
             ser
             thing
             ,
             and
             beat
             it
             till
             it
             froath
             or
             bubble
             ,
             and
             as
             the
             froath
             ariseth
             take
             it
             off
             gently
             with
             a
             spoon
             ,
             and
             lay
             it
             in
             the
             dish
             you
             serve
             it
             up
             in
             :
             you
             must
             beat
             it
             all
             by
             a
             little
             at
             a
             time
             ,
             till
             you
             have
             as
             much
             of
             the
             froath
             and
             bubbles
             as
             will
             rise
             a
             good
             height
             ;
             you
             may
             put
             more
             Sugar
             to
             it
             ,
             but
             no
             Cream
             but
             what
             was
             in
             it
             ,
             for
             that
             which
             falls
             from
             the
             bubbles
             will
             be
             enough
             .
          
        
         
           
             To
             make
             jelly
             of
             Raspesses
             .
          
           
             WHen
             the
             Raspesses
             are
             picked
             clean
             ,
             strain
             them
             through
             a
             haire
             sieve
             with
             a
             spoon
             ;
             if
             you
             would
             have
             it
             very
             clean
             ,
             you
             must
             not
             straine
             them
             too
             dry
             ,
             but
             onely
             the
             thinnest
             juice
             ;
             then
             put
             in
             as
             much
             Loaf
             sugar
             as
             you
             think
             fit
             ,
             or
             (
             if
             you
             will
             )
             weigh
             the
             Raspesses
             ;
             and
             when
             they
             are
             strained
             ,
             weigh
             
             the
             seeds
             ,
             and
             take
             something
             less
             than
             the
             weight
             of
             the
             juice
             in
             sugar
             ,
             and
             boyle
             it
             till
             it
             jelly
             in
             a
             spoon
             ,
             being
             cold
             ,
             (
             as
             stiff
             as
             you
             would
             have
             it
             ;
             )
             if
             you
             would
             have
             some
             seedes
             in
             it
             ,
             leave
             out
             some
             Raspesses
             whole
             ,
             and
             boyle
             in
             it
             ,
             or
             (
             if
             you
             please
             )
             preserve
             a
             few
             and
             put
             in
             it
             :
             when
             you
             glasse
             it
             ,
             you
             must
             not
             doe
             any
             thing
             that
             is
             red
             in
             any
             Pewter
             or
             Tinne
             ;
             you
             may
             do
             red
             Currans
             the
             same
             way
             .
          
        
         
           
             To
             make
             Raspes
             ▪
             cakes
             .
          
           
             WHen
             the
             Raspes
             are
             clean
             pick'd
             ,
             weigh
             them
             ,
             and
             take
             something
             lesse
             than
             their
             weight
             in
             Loaf
             sugar
             finely
             beaten
             ,
             and
             put
             in
             two
             or
             three
             spoonfuls
             of
             sugar
             in
             the
             boyling
             of
             them
             ,
             to
             keep
             their
             colour
             ,
             and
             keep
             them
             with
             stirring
             while
             they
             boyle
             ,
             till
             you
             finde
             they
             
             come
             clean
             from
             the
             bottom
             of
             the
             skellet
             :
             in
             the
             mean
             time
             ,
             let
             the
             rest
             of
             the
             sugar
             be
             boiling
             ,
             being
             only
             made
             wetwith
             water
             ,
             or
             very
             little
             more
             ;
             and
             when
             it
             is
             almost
             boyled
             to
             sugar
             again
             ,
             take
             it
             off
             the
             fire
             and
             put
             in
             the
             Raspesses
             ,
             and
             stir
             them
             well
             together
             ,
             and
             then
             set
             them
             on
             a
             soft
             fire
             ,
             and
             keep
             it
             stirring
             gently
             halfe
             a
             quarter
             of
             an
             hour
             ;
             then
             take
             it
             off
             the
             fire
             and
             stir
             it
             ,
             that
             it
             may
             be
             almost
             cold
             ;
             then
             put
             it
             into
             the
             pewter
             moulds
             ,
             and
             set
             them
             in
             a
             stove
             very
             gently
             ,
             hot
             ,
             or
             where
             they
             may
             have
             a
             little
             aire
             of
             the
             fire
             ;
             after
             three
             or
             foure
             dayes
             take
             off
             the
             rings
             ,
             and
             when
             you
             finde
             them
             dry
             at
             the
             top
             ,
             turne
             them
             upon
             glasses
             ,
             which
             you
             must
             lay
             under
             them
             at
             the
             first
             ,
             or
             a
             pewter
             plate
             ,
             or
             else
             they
             will
             lose
             their
             bright
             colour
             ;
             you
             must
             not
             stir
             the
             sugar
             when
             it
             boyles
             ,
             but
             onely
             
             about
             the
             sides
             ,
             to
             keep
             it
             together
             ,
             but
             let
             it
             boyle
             upon
             a
             good
             quick
             fire
             :
             it
             will
             be
             the
             better
             colour
             ,
             if
             you
             give
             them
             the
             full
             weight
             of
             sugar
             .
          
        
         
           
             To
             preserve
             Raspesses
             .
          
           
             PIck
             cleane
             the
             fairest
             Raspes
             ,
             and
             take
             their
             bare
             weight
             in
             Loaf
             sugar
             ,
             which
             must
             be
             finely
             beaten
             ,
             and
             strow
             a
             layer
             of
             sugar
             in
             the
             bottome
             of
             the
             skellet
             ,
             or
             China
             dish
             ,
             and
             then
             a
             larger
             of
             Raspes
             ,
             &
             so
             three
             or
             foure
             times
             double
             ,
             and
             crush
             some
             juyce
             of
             other
             Raspasses
             all
             over
             them
             ,
             &
             set
             them
             on
             a
             soft
             fire
             till
             the
             Sugar
             be
             melted
             ,
             often
             shaking
             them
             ;
             then
             let
             them
             have
             a
             quick
             fire
             ,
             and
             let
             them
             boyle
             some
             five
             walms
             .
             Every
             time
             they
             boyle
             up
             shaking
             of
             them
             ,
             and
             in
             so
             many
             boyles
             they
             will
             be
             enough
             .
          
        
         
         
           
             To
             preserve
             Cherries
             .
          
           
             TAke
             the
             deepest
             coloured
             Cherries
             and
             largest
             you
             can
             get
             ,
             and
             gently
             pull
             out
             the
             stones
             and
             stalks
             ,
             and
             lay
             them
             in
             a
             skellet
             ,
             or
             China
             dish
             ;
             lay
             a
             layer
             of
             Sugar
             first
             ,
             and
             then
             a
             laying
             of
             Cherries
             ,
             with
             the
             stalky
             side
             downeward
             ,
             and
             so
             to
             the
             height
             you
             intend
             ,
             having
             the
             bare
             weight
             of
             sugar
             to
             the
             cherries
             ,
             and
             let
             them
             lye
             till
             you
             have
             peeled
             some
             skins
             off
             of
             the
             smallest
             Cherries
             ,
             but
             well
             coloured
             ;
             if
             you
             will
             have
             them
             of
             a
             crimson
             colour
             ,
             one
             ounce
             of
             skinnes
             will
             be
             as
             little
             as
             you
             can
             take
             to
             one
             pound
             of
             cherries
             ,
             not
             taking
             any
             of
             the
             juice
             of
             the
             cherries
             with
             the
             skinnes
             ,
             for
             that
             will
             make
             them
             looke
             tawny
             ;
             put
             a
             little
             ▪
             sugar
             to
             the
             skinnes
             to
             fetch
             the
             colour
             out
             of
             them
             ,
             and
             
             set
             the
             skinnes
             on
             a
             soft
             fire
             ,
             often
             stirring
             and
             crushing
             them
             with
             a
             spoon
             ;
             then
             pour
             all
             that
             juice
             on
             the
             Cherries
             and
             set
             them
             on
             a
             soft
             fire
             ,
             often
             shaking
             of
             them
             till
             the
             sugar
             be
             pretty
             well
             melted
             ;
             then
             set
             them
             on
             a
             quick
             fire
             and
             let
             them
             boyle
             up
             ;
             then
             take
             them
             off
             ,
             and
             the
             froath
             settled
             scum
             them
             cleane
             ,
             and
             so
             doe
             till
             you
             think
             them
             enough
             ,
             which
             you
             may
             finde
             by
             their
             clearnesse
             ;
             then
             take
             them
             off
             and
             scum
             them
             very
             clean
             ,
             and
             let
             them
             stand
             all
             night
             in
             a
             silver
             or
             china
             dish
             ,
             and
             the
             next
             day
             ,
             if
             the
             syrrup
             be
             not
             very
             thick
             ,
             let
             the
             fruit
             be
             put
             up
             into
             glasses
             ,
             and
             boyle
             the
             syrrup
             againe
             on
             a
             quick
             fire
             ,
             and
             when
             it
             is
             cold
             ,
             put
             it
             to
             the
             Cherries
             ,
             and
             be
             sure
             to
             let
             the
             glasses
             stand
             open
             till
             they
             be
             cold
             .
             If
             you
             would
             have
             them
             pure
             coloured
             ,
             do
             them
             with
             the
             best
             sort
             of
             sugar
             .
          
        
         
         
           
             To
             make
             Quince
             cakes
             the
             true
             way
             .
          
           
             TAke
             the
             yellow
             apple
             Quince
             and
             parboil
             them
             over
             a
             quick
             fire
             ,
             and
             when
             they
             are
             soft
             ,
             and
             begin
             to
             crack
             ,
             take
             them
             out
             of
             the
             water
             ,
             and
             lay
             them
             on
             a
             dry
             cloth
             ,
             letting
             the
             water
             drain
             wel
             out
             of
             them
             ,
             and
             scrape
             the
             pulpe
             of
             them
             into
             a
             silver
             dish
             ,
             &
             take
             to
             one
             pound
             of
             that
             pulpe
             one
             pound
             of
             the
             best
             loafe
             Sugar
             ;
             then
             boile
             them
             together
             on
             a
             quick
             fire
             ,
             and
             when
             you
             think
             it
             enough
             ,
             which
             you
             may
             know
             by
             laying
             a
             little
             on
             a
             Table
             ,
             and
             if
             it
             comes
             clean
             from
             the
             board
             ,
             without
             cleaving
             ,
             it
             is
             enough
             ;
             then
             strow
             some
             Sugar
             finely
             serced
             upon
             the
             board
             ,
             and
             put
             the
             stuffe
             on
             that
             Sugar
             ,
             and
             when
             it
             is
             cold
             ,
             mould
             them
             up
             into
             little
             cakes
             ,
             and
             print
             them
             ;
             
             then
             set
             them
             in
             a
             box
             by
             the
             fire
             ,
             with
             the
             lid
             of
             the
             box
             open
             ,
             some
             two
             dayes
             ,
             that
             they
             may
             dry
             .
          
        
         
           
             To
             preserve
             sweet
             Lemmons
             .
          
           
             PAre
             the
             Lemons
             thin
             ,
             and
             rub
             them
             with
             salt
             ,
             and
             wash
             it
             off
             again
             ;
             lay
             them
             in
             water
             two
             daies
             and
             shift
             them
             morning
             &
             evening
             ;
             then
             boil
             ,
             and
             shift
             them
             in
             four
             several
             waters
             ,
             all
             which
             must
             boil
             before
             you
             put
             them
             in
             ,
             except
             the
             first
             ,
             but
             let
             them
             not
             boil
             too
             long
             in
             one
             water
             for
             making
             them
             black
             ;
             take
             them
             out
             ,
             &
             lay
             them
             between
             two
             hot
             cloathes
             til
             the
             water
             be
             soakt
             out
             of
             them
             ;
             cut
             them
             in
             halfs
             ,
             and
             weigh
             them
             ,
             and
             take
             to
             one
             pound
             of
             lemons
             a
             pound
             and
             half
             of
             the
             finest
             loaf
             sugar
             and
             to
             every
             pound
             of
             sugar
             a
             pint
             of
             water
             ,
             beat
             the
             sugar
             very
             fine
             ,
             and
             set
             it
             on
             the
             fire
             with
             the
             water
             ,
             and
             when
             it
             is
             cleane
             scummed
             and
             boil'd
             a
             little
             
             while
             ;
             then
             take
             it
             off
             and
             let
             it
             cool
             ;
             then
             tie
             up
             the
             Lemmons
             in
             Cobweb-lawne
             ,
             every
             halfe
             by
             it selfe
             ,
             and
             put
             them
             into
             the
             syrrup
             ,
             and
             let
             them
             boyle
             or
             simper
             very
             softly
             an
             houre
             or
             less
             ;
             then
             put
             them
             into
             a
             silver
             bason
             ,
             and
             so
             let
             them
             stand
             a
             week
             before
             you
             boyl
             them
             up
             ,
             then
             boyl
             them
             with
             a
             little
             Ambergriece
             and
             Musk
             tyed
             in
             a
             piece
             of
             Cobweb-lawn
             ,
             the
             least
             that
             may
             be
             will
             make
             them
             taste
             very
             strong
             ,
             and
             some
             halfe
             an
             houre
             before
             you
             take
             them
             up
             ,
             put
             in
             the
             juice
             of
             foure
             or
             sixe
             Lemmons
             made
             warm
             ,
             and
             so
             let
             them
             boyle
             till
             they
             be
             enough
             ;
             then
             take
             off
             the
             tiffeny
             ,
             and
             put
             them
             up
             when
             they
             are
             cold
             .
          
        
         
         
           
             The
             best
             way
             to
             preserve
             Oranges
             ,
             or
             such
             like
             ,
          
           
             IS
             never
             to
             boyle
             them
             in
             Sirrup
             ,
             but
             when
             they
             are
             boyled
             in
             water
             ,
             and
             not
             too
             soft
             ,
             and
             to
             make
             a
             Syrrup
             first
             ;
             and
             as
             soone
             as
             it
             comes
             off
             the
             fire
             ,
             put
             in
             the
             citron
             ,
             and
             let
             it
             lye
             three
             or
             foure
             dayes
             ,
             turning
             it
             every
             day
             :
             then
             poure
             the
             sirrup
             from
             them
             ,
             and
             boyle
             it
             againe
             ,
             till
             it
             be
             of
             a
             pretty
             thicknes
             ;
             then
             put
             in
             the
             citron
             when
             it
             comes
             off
             the
             fire
             boyling
             hot
             ,
             and
             let
             it
             lye
             therein
             six
             or
             seven
             dayes
             ,
             and
             then
             boyle
             the
             sirrop
             as
             before
             ,
             and
             at
             the
             last
             boyling
             you
             may
             Amber
             it
             if
             you
             please
             :
             if
             you
             give
             them
             Sugar
             enough
             ,
             three
             times
             will
             serve
             to
             make
             them
             keep
             ;
             if
             they
             doe
             not
             ,
             you
             may
             boyle
             the
             sirrup
             at
             any
             time
             again
             .
             But
             if
             they
             have
             stood
             long
             
             before
             you
             boyle
             the
             syrrup
             againe
             ,
             you
             must
             let
             it
             coole
             before
             you
             put
             it
             to
             the
             Citrons
             againe
             ,
             lest
             they
             blister
             .
             This
             way
             is
             very
             good
             ;
             if
             the
             sugar
             be
             fine
             ,
             they
             will
             eat
             daintily
             and
             firme
             .
          
        
         
           
             To
             make
             jelly
             of
             Oranges
             .
          
           
             SHave
             the
             Oranges
             thin
             ,
             and
             quarter
             theme
             ,
             and
             water
             them
             three
             dayes
             ,
             shifting
             them
             twice
             a
             day
             ;
             then
             boyle
             them
             very
             tender
             in
             severall
             waters
             till
             the
             bitternesse
             be
             gone
             ;
             then
             dry
             them
             with
             a
             cloath
             and
             cut
             them
             in
             thin
             slices
             athwart
             the
             quarters
             ,
             then
             take
             their
             weight
             of
             the
             best
             sugar
             ,
             fill
             a
             pinte
             of
             liquor
             made
             of
             Apple-Johns
             ,
             and
             Spring
             water
             ,
             as
             strong
             of
             the
             apples
             as
             you
             can
             make
             it
             ,
             then
             mix
             the
             sliced
             Oranges
             and
             the
             liquor
             together
             ,
             then
             take
             the
             sugar
             ,
             being
             finely
             beaten
             ,
             &
             wet
             
             it
             with
             a
             little
             water
             ,
             and
             when
             it
             hath
             boyl'd
             a
             little
             ,
             &
             is
             scumm'd
             ,
             put
             the
             orange
             and
             apple-liquor
             into
             that
             syrrup
             ,
             and
             boyl
             it
             till
             it
             be
             ready
             to
             jelly
             ;
             put
             in
             4
             spoonfuls
             of
             the
             juice
             of
             orenge
             and
             lemmon
             together
             ,
             boyle
             it
             a
             little
             after
             ,
             and
             ,
             if
             you
             please
             ,
             tie
             a
             little
             Amber
             and
             Musk
             in
             a
             tiffany
             and
             put
             in
             it
             ,
             as
             long
             as
             you
             think
             fit
             .
          
        
         
           
             To
             candy
             Oranges
             .
          
           
             GRate
             off
             the
             upper
             rinde
             of
             the
             Oranges
             ,
             then
             pare
             the
             rinde
             off
             very
             thin
             ,
             and
             have
             water
             by
             you
             to
             put
             them
             in
             as
             you
             pare
             them
             ;
             then
             sew
             them
             up
             in
             a
             fine
             cloath
             ,
             and
             when
             the
             water
             boils
             put
             them
             in
             ,
             and
             shift
             them
             into
             three
             waters
             ,
             but
             they
             must
             not
             boil
             too
             long
             in
             one
             water
             ,
             lest
             they
             look
             black
             ,
             &
             let
             the
             pan
             be
             made
             cleane
             every
             time
             :
             when
             they
             are
             boyled
             take
             them
             out
             of
             the
             Cloaths
             and
             lay
             them
             one
             
             by
             one
             on
             a
             dry
             cloath
             ,
             and
             cover
             them
             with
             another
             ;
             then
             make
             a
             cleare
             syrrup
             ,
             as
             much
             as
             you
             thinke
             will
             boyle
             so
             many
             peeles
             ;
             let
             them
             boyle
             softly
             ,
             lest
             the
             syrrup
             grow
             too
             thick
             before
             they
             be
             enough
             ;
             and
             when
             they
             are
             cleare
             ,
             and
             the
             syrrup
             hangs
             about
             them
             ,
             take
             them
             off
             the
             fire
             and
             put
             the
             syrrup
             and
             them
             into
             a
             glass
             ,
             or
             silver
             dish
             ,
             and
             let
             them
             stand
             on
             a
             dry
             place
             (
             not
             too
             hot
             )
             till
             you
             see
             them
             begin
             to
             candy
             ;
             then
             take
             them
             out
             and
             lay
             them
             on
             plates
             or
             trenchers
             ,
             and
             let
             them
             dry
             of
             themselves
             without
             any
             fire
             ,
             till
             they
             be
             almost
             dry
             ;
             then
             you
             may
             put
             them
             in
             a
             little
             heat
             lest
             they
             grow
             black
             .
          
        
         
         
           
             How
             to
             make
             Christall
             jelly
             .
          
           
             TAke
             a
             Knuckle
             of
             Veal
             ,
             and
             two
             Calves
             feet
             ,
             and
             boile
             them
             in
             cleare
             water
             ,
             but
             boile
             not
             the
             meat
             to
             pieces
             ,
             for
             then
             the
             jelly
             will
             look
             thick
             :
             then
             take
             a
             quart
             of
             the
             clearest
             of
             it
             ,
             and
             put
             it
             into
             a
             skellet
             or
             pot
             ,
             with
             a
             little
             sliced
             Ginger
             ,
             whole
             white
             Pepper
             ,
             a
             Nutmeg
             quartered
             ,
             a
             grain
             of
             Musk
             ;
             put
             all
             these
             Spices
             in
             a
             bag
             ,
             boile
             them
             in
             the
             jelly
             ,
             then
             season
             it
             with
             foure
             ounces
             of
             white
             Sugar-candy
             ,
             and
             three
             spoonfull
             of
             Rose-water
             ;
             run
             it
             through
             a
             Cotten
             Jelly-bag
             ,
             and
             if
             you
             will
             have
             it
             look
             of
             an
             Amber
             colour
             ,
             bruise
             your
             Spices
             ,
             and
             let
             them
             boile
             loose
             in
             the
             jelly
             .
          
        
         
         
           
             To
             make
             white
             Leach
             of
             Cream
             .
          
           
             TAke
             a
             pint
             of
             sweet
             Cream
             ,
             sixe
             spoonfuls
             of
             Rosewater
             ,
             two
             granes
             of
             Muske
             ,
             two
             drops
             of
             oyle
             of
             Mace
             ,
             or
             a
             blade
             or
             two
             of
             large
             Mace
             ,
             boyle
             it
             with
             foure
             ounces
             of
             Icing-glass
             ,
             being
             steeped
             and
             washed
             clean
             ;
             then
             run
             it
             thorow
             your
             jelly-bag
             into
             a
             dish
             ;
             when
             it
             is
             cold
             slice
             it
             in
             chequar-work
             ,
             and
             serve
             it
             up
             on
             a
             plate
             ,
             or
             glasses
             .
             This
             is
             the
             best
             way
             to
             make
             Leach
             .
          
           
             FINIS
             .