THE COMPLEAT COOK:

Expertly prescribing the most ready wayes, whether _Italian, Spanish_,

or _French_, for dressing of _Flesh_ and _Fish_, &c.

_To make a Posset, the Earle_ of Arundels _Way._.

Take a quart of Creame, and a quarter of a Nutmeg in it, then put it on

the fire, and let it boyl a little while, and as it is boyling take a

Pot or Bason, that you meane to make your Posset in, and put in three

spoonfuls of Sack, and some eight of Ale, and sweeten it with Sugar,

then set it over the coles to warm a little while, then take it off and

let it stand till it be almost cool, then put it into the Pot or Bason

and stir it a little, and let it stand to simper over the fire an hour

or more, for the longer the better.

_To boyle a Capon larded with Lemons._

Take a fair Capon and truss him, boyl him by himselfe in faire water

with a little small Oat-meal, then take Mutton Broath, and half a pint

of White-wine, a bundle of Herbs, whole Mace, season it with Verjuyce,

put Marrow, Dates, season it with Sugar, then take preserved Lemons and

cut them like Lard, and with a larding pin, lard in it, then put the

capon in a deep dish, thicken your broth with Almonds, and poure it on

the Capon.

_To Bake Red Deere._

Parboyl it, and then sauce it in Vinegar then Lard it very thick, and

season it with Pepper, Ginger and Nutmegs, put it into a deep Pye with

good store of sweet butter, and let it bake, when it is baked, take a

pint of Hippocras, halfe a pound of sweet butter, two or three Nutmeg,

little Vinegar, poure it into the Pye in the Oven and let it lye and

soake an hour, then take it out, and when it is cold stop the vent hole.

_To make fine Pan-cakes fryed without Butter or Lard._

Take a pint of Cream, and six new laid Egs, beat them very well

together, put in a quarter of a pound of Sugar, and one Nutmeg or a

little beaten Mace (which you please) and so much flower as will thicken

almost as much as ordinarily Pan-cake batter; your Pan must be heated

reasonably hot & wiped with a clean Cloth, this done put in your Batter

as thick or thin as you please.

_To dresse a Pig the French manner._

Take it and spit it, & lay it down to the fire, and when your Pig is

through warme, skin her, and cut her off the Spit as another Pig is, and

so divide it in twenty peeces more or lesse as you please; when you have

so done, take some White-wine and strong broth, and stew it therein,

with an Onion or two mixed very small, a little Time also minced with

Nutmeg sliced and grated Pepper, some Anchoves and Elder Vinegar, and a

very little sweet Butter, and Gravy if you have it, so Dish it up with

the same Liquor it is stewed in, with French Bread sliced under it, with

Oranges and Lemons.

_To make a Steake pye, with a French Pudding in the Pye._

Season your Steaks with Pepper & Nutmegs, and let it stand an hour in a

Tray then take a piece of the leanest of a Legg of Mutton and mince it

small with Suet and a few sweet herbs, tops of young Time, a branch of

Penny-royal, two or three of red Sage, grated bread, yolks of Eggs,

sweet Cream, Raisins of the Sun; work altogether like a Pudding, with

your hand stiff, and roul them round like Bals, and put them into the

Steaks in a deep Coffin, with a piece of sweet Butter; sprinkle a little

Verjuyce on it, bake it, then cut it up and roul Sage leaves and fry

them, and stick them upright in the wals, and serve your Pye without a

Cover, with the juyce of an Orange or Lemon.

_An excellent way of dressing Fish._

Take a piece of fresh Salmon, and wash it clean in a little Vinegar and

water, and let it lie a while in it, then put it into a great Pipkin

with a cover, and put to it some six spoonfuls of water and four of

Vinegar, and as much of white-wine, a good deal of Salt a handful of

sweet herbs, a little white Sorrel, a few Cloves, a little stick of

Cinamon, a little Mace; put all these in a Pipkin close, and set it in a

Kettle of seething water, and there let it stew three hours.

_You may do Carps, Eeles, Trouts, &c. this way, and they Tast also to

your mind._

_To fricate Sheeps-feet._

Take Sheeps-feet, slit the bone, and pick them very clean, then put them

in a Frying-pan, with a Ladlefull of strong Broth, a piece of Butter,

and a little Salt, after they have fryed a while, put to them a little

Parsley, green Chibals, a little young Speremint and Tyme, all shred

very small, and a little beaten Pepper; when you think they are fryed

almost enough, have a lear made for them with the yolks of two or three

Eggs, some Gravy of Mutton, a little Nutmegg, and juyce of a Lemon wrung

therein, and put this lear to the Sheeps feet as they fry in the Pan,

then toss them once or twice, and put them forth into the Dish you mean

to serve them in.

_To fricate Calves Chaldrons._

Take a Calves Chaldron, after it is little more then half boyled, and

when it is cold, cut it into little bits as big as Walnuts; season it

with beaten Cloves, Salt, Nutmeg, Mace, and a little Pepper, an Onion,

Parsley, and a little Tarragon, all shred very small, then put it into a

frying-pan, with a Ladle-full of strong broth, and a little piece of

sweet Butter, so fry it; when it is fryed enough, have a little lear

made with the Gravy of Mutton, the juyce of a Lemon and Orange, the

yolks of three or four Eggs, and a little Nutmeg grated therein; put all

this to your Chaldrons in the Pan, Toss your Fricat two or three times,

then dish it, and so serve it up.

_To Fricate Champigneons._

Make ready your champigneons as you do for stewing, and when you have

poured away the black liquor that comes from them, put your champigneons

into a Frying pan with a piece of sweet Butter, a little Parsley, Tyme,

sweet Marjoram, a piece of Onion shred very small, a little Salt and

fine beaten Pepper, so fry them till they be enough, so have ready the

lear abovesaid, and put it to the champigneons whilst they are in the

Pan, toss them two or three times, put them forth and serve them.

_To make buttered Loaves._

Take the yolks of twelve Eggs, and six whites, and a quarter of a pint

of yeast, when you have beaten the Eggs well, strain them with the yeast

into a Dish, then put to it a little Salt, and two rases of Ginger

beaten very small, then put flower to it till it come to a high Past

that will not cleave, then you must roule it upon your hands and

afterwards put it into a warm Cloath and let it lye there a quarter of

an hour, then make it up in little Loaves, bake; against it is baked

prepare a pound and a half of Butter, a quarter of a pint of white wine,

and halfe a pound of Sugar; This being melted and beaten together with

it, set them into the Oven a quarter of an hour.

_To murine Carps, Mullet, Gurnet, Rochet, or Wale, &c._

Take a quart of water to a Gallon of Vinegar, a good handful of

Bay-leaves, as much Rosemary, a quarter of a pound of Pepper beaten; put

all these together, and let it seeth softly, and season it with a little

Salt, then fry your Fish with frying Oyle till it be enough, then put in

an earthen Vessell, and lay the Bay-leaves and Rosemary between and

about the Fish, and pour the Broth upon it, and when it is cold, cover

it, _&c_.

_To make a Calves Chaldron Pye._

Take a Calves Chaldron, half boyl it, and cool it; when it is cold mince

it as small as grated bread, with halfe a pound of Marrow; season it

with Salt, beaten Cloves, Mace, Nutmeg a little Onion, and some of the

outmost rind of a Lemon minced very small, and wring in the juyce of

halfe a Lemon, and then mix all together, then make a piece of puff

Past, and lay a leaf therof in a silver Dish of the bigness to contain

the meat, then put in your meat, and cover it with another leaf of the

same Past, and bake it; and when it is baked take it out, and open it,

and put in the juyce of two or three Oranges, stir it well together,

then cover it againe and serve it. Be sure none of your Orange kernels

be among your Pye-meat.

_To make a Pudding of a Calves Chaldron._

Take your Chaldron after it is half boyled and cold, mince it as small

as you can with half a pound of Beef Suet, or as much Marrow, season it

with a little Onion, Parsley, Tyme, and the outmost rind of a piece of

Lemon, all shred very small, Salt, beaten Nutmeg, Cloves and mace mixed

together, with the yolks of four or five Eggs, and a little sweet Cream;

then have ready the great Gutts of a Mutton scraped and washed very

clean; let your Gutt have lain in white-wine and Salt halfe a day before

you use it; when your meat is mixed and made up somewhat stiff put it

into the Sheeps-gutt, and so boyl it, when it is boyled enough, serve it

to the Table in the Gutt.

_To make a Banbury Cake._

Take a peck of pure Wheat-flower, six pound of Currans, half a pound of

Sugar, two pound of Butter, halfe an ounce of Cloves and Mace, a pint

and a halfe of Ale-yeast, and a little Rose-water; then boyle as much

new-milk as will serve to knead it, and when it is almost cold, put into

it as much Sack as will thicken it, and so work it all together before a

fire, pulling it two or three times in pieces, after make it up.

_To make a Devonshire White-pot._

Take a pint of Cream and straine four Eggs into it, and put a little

Salt and a little sliced Nutmeg, and season it with Sugar somewhat

sweet; then take almost a penny Loaf of fine bread sliced very thin, and

put it into a Dish that will hold it, the Cream and the Eggs being put

to it; then take a handfull of Raisins of the Sun being boyled, and a

little sweet Butter, so bake it.

_To make Rice Cream._

Take a quart of Cream, two good handfuls of Rice-flower, a quarter of a

pound of Sugar and flower beaten very small, mingle your Sugar and

flower together, put it into your Cream, take the yolk of an Egg, beat

it with a spoonfull or two of Rose-water, then put it to the Cream, and

stir all these together, and set it over a quick fire, keeping it

continually stirring till it be as thick as water-pap.

_To make a very Good Great Oxford-shire Cake._

Take a peck of flower by weight, and dry it a little, & a pound and a

halfe of Sugar, one ounce of Cinamon, half an ounce of Nutmegs, a

quarter of an ounce of Mace and Cloves, a good spoonfull of Salt, beat

your Salt and Spice very fine, and searce it, and mix it with your

flower and Sugar; then take three pound of butter and work it in the

flower, it will take three hours working; then take a quart of

Ale-yeast, two quarts of Cream, half a pint of Sack, six grains of

Amber-greece dissolved in it, halfe a pint of Rosewater, sixteen Eggs,

eight of the Whites, mix these with the flower, and knead them well

together, then let it lie warm by your fire till your Oven be hot, which

must be little hotter then for manchet; when you make it ready for your

Oven, put to your Cake six pound of Currans, two pound of Raisins, of

the Sun stoned and minced, so make up your Cake, and set it in your oven

stopped close; it wil take three houres a baking; when baked, take it

out and frost it over with the white of an Egge and Rosewater, well beat

together, and strew fine Sugar upon it, and then set it again into the

Oven, that it may Ice.

_To make a Pumpion Pye._

Take about halfe a pound of Pumpion and slice it, a handfull of Tyme, a

little Rosemary, Parsley and sweet Marjoram slipped off the stalks, and

chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves, and

beat them; take ten Eggs and beat them; then mix them, and beat them

altogether, and put in as much Sugar as you think fit, then fry them

like a froiz; after it is fryed, let it stand till it be cold, then fill

your Pye, take sliced Apples thinne round wayes, and lay a row of the

Froiz, and a layer of Apples with Currans betwixt the layer while your

Pye is fitted, and put in a good deal of sweet butter before you close

it; when the Pye is baked, take six yolks of Eggs, some white-wine or

Verjuyce, & make a Caudle of this, but not too thick; cut up the Lid and

put it in, stir them well together whilst the Eggs and Pumpions be not

perceived, and so serve it up.

_To make the best Sausages that ever was eat._

Take a leg of young Pork, and cut of all the lean, and shred it very

small, but leave none of the strings or skins amongst it, then take two

pound of Beef Suet, and shred it small, then take two handfuls of red

Sage, a little Pepper and Salt, and Nutmeg, and a small piece of an

Onion, chop them altogether with the flesh and Suet; if it is small

enough, put the yolk of two or three Eggs and mix altogether, and make

it up in a Past if you will use it, roul out as many pieces as you

please in the form of an ordinary Sausage, and so fry them, this Past

will keep a fortnight upon occasion.

_To boyle a Fresh Fish._

Take a Carp, or other, & put them into a deep Dish, with a pint of

white-wine, a large Mace, a little Tyme, Rosemary, a piece of sweet

Butter, and let him boyle between two dishes in his owne blood, season

it with Pepper and Verjuyce, and so serve it up on Sippets.

_To make Fritters._

Take halfe a pint of Sack, a pint of Ale, some Ale-yeast, nine Eggs,

yolks and whites, beat them very well, the Egg first, then altogether,

put in some Ginger, and Salt, and fine flower, then let it stand an

houre or two; then shred in the Apples; when you are ready to fry them,

your suet must be all Beef-suet, or halfe Beef, and halfe Hoggs-suet

tryed out of the leafe.

_To make Loaves of Cheese-Curds._

Take a Porringer full of Curds, and four Eggs, whites, and yolks, and so

much flower as will make it stiff, then take a little Ginger, Nutmeg, &

some Salt, make them into loaves and set them into an oven with a quick

heat; when they begin to change Colour take them out, and put melted

Butter to them, and some Sack, and good store of Sugar, and so serve it.

_To make fine Pies after the French fashion._

Take a pound and half of Veale, two pound of suet, two pound of great

Raisins stoned, half a pound of Prunes, as much of Currans, six Dates,

two Nutmegs, a spoonfull of Pepper, an ounce of Sugar, an ounce of

Carrawayes, a Saucer of Verjuyce, and as much Rosewater, this will make

three fair Pyes, with two quarts of flower, three yolks of Egges, and

halfe a pound of Butter.

_A Singular Receit for making a Cake._

Take halfe a peck of flower, two pound of Butter, mingle it with the

flower, three Nutmegs, & a little Mace, Cinamon, Ginger, halfe a pound

of Sugar, leave some out to strew on the top, mingle these well with the

flower and Butter, five pound of Currans well washed, and pickt, and

dryed in a warm Cloth, a wine pint of Ale yeast, six Eggs, leave out the

whites, a quart of Cream boyled and almost cold againe: work it well

together and let it be very lith, lay it in a warm Cloth, and let it lye

half an hour against the fire. Then make it up with the white of an Egg,

a little Butter, Rosewater and Sugar; Ice it over and put it into the

Oven, and let it stand one whole hour and a half.

_To make a great Curd Loaf._

Take the Curds of three quarts of new milk clean whayed, and rub into

them a little of the finest flower you can get, then take half a race of

Ginger, and slice it very thin, and put it into your Curds with a little

Salt, then take halfe a pint of good Ale Yeast and put to it, then take

ten Eggs, but three of the Whites, let there be so much flower as will

make it into a reasonable stiff Past, then put it into an indifferant

hot cloth, and lay it before the fire to rise while your Oven is

heating, then make it up into a Loaf, and when it is baked, cut up the

top of the Loaf, and put in a pound and a half of melted Butter, and a

good deale of Sugar in it.

_To make buttered Loaves of Cheese-curds._

Take three quarts of new Milk, and put in as much Rennet as will turn,

take your Whay clean away, then breake your Curds very small with your

hands, and put in six yolks of Eggs, but one white; an handfull of

grated bread, an handfull of Flower, a little Salt mingled altogether;

work it with your hand, roul it into little Loaves, then set them in a

Pan buttered, then beat the yolk of an Egg with a little Beer, and wipe

them over with a feather, then set them in the Oven as for Manchet, and

stop that close three quarters of an hour, then take halfe a pound of

butter three spoonfuls of water, a Nutmeg sliced thin, a little Sugar,

set it on the fire, stir it till it be thick; when your Loaves are

baked, cut off the tops and butter them with this Butter, some under,

some over, and strow some Sugar on them.

_To make Cheese-loaves._

Grate a Wheat-Loafe, and take as much Curd as bread, to that put eight

yolks of Eggs and four whites, and beat them very well, then take a

little Cream but let it be very thick, put altogether, and make them up

with two handfuls of flower, the Curds must be made of new milk and

whayed very dry, you must make them like little Loaves and bake them in

an Oven; and being baked cut them up, and have in readinesse some sweet

Butter, Sugar, Nutmeg sliced and mingled together, put it into the

Loaves, and with it stir the Cream well together, then cover them again

with the tops, and serve them with a little Sugar scraped on.

_To make Puff._

Take four pints of new milke, rennet, take out all the Whay very clean,

and wring it in a dry Cloth, then strain it in a wooden Dish till they

become as Cream, then take the yolks of two Egges, and beat them and put

them to the Curds, and leave them with the Curds, then put a spoonfull

of Cream to them, and if you please halfe a spoonfull of Rose-water, and

as much flower beat in it as will make it of an indifferent stiffnesse,

just to roul on a Plate, then take off the Kidney of Mutton suet and

purifie it, and fry them in it, and serve them with Butter, Rose-water

and Sugar.

_To make Elder Vinegar._

Gather the flowers of Elder, pick them very clean, and dry them in the

Sun on a gentle heat, and take to every quart of Vinegar a good handfull

of flowers and let it stand to Sun a fortnight, then strain the Vinegar

from the flowers, and put it into the barrell againe, and when you draw

a quart of Vinegar, draw a quart of water, and put it into the Barrell

luke warme.

_To make good Vinegar._

Take one strike of Malt, and one of Rye ground, and mash them together,

and take (if they be good) three pound of Hops, if not four pound; make

two Hogs-heads of the best of that Malt and Rye, then lay the Hogs-head

where the Sunne may have power over them, and when it is ready to Tun,

fill your hogs-heads where they lye, then let them purge cleer and cover

them with two flate stones, and within a week after when you bake, take

two wheat loaves hot out of the Oven, and put into each hogs-head a

loaf, you must use this foure times, you must brew this in _Aprill_, and

let it stand till _June_, then draw them clearer, then wash the

Hogs-heads cleane, and put the beer in again; if you will have it

Rose-vinegar, you must put in a strike and a half of Roses; if

Elder-vinegar, a peck of the flowers; if you will have it white, put no

thing in it after it is drawn, and so let it stand till _Michaelmas_; if

you will have it coloured red, take four gallons of strong Ale as you

can get, and Elder berries picked a few full clear, and put them in your

pan with the Ale, set them ouer the fire till you guesse that a pottle

is wasted, then take if off the fire, and let it stand till it be store

cold, and the next day strain it into the Hogs-head, then lay them in a

Cellar or buttery which you please.

_To make a Coller of Beef._

Take the thinnest end of a coast of beef, boyl it and lay it in

Pump-water, and a little salt, three dayes shifting it once every day,

and the last day put a pint of Claret Wine to it, and when you take it

out of the water, let it lye two or three hours a drayning, then cut it

almost to the end in three slices, then bruise a little Cochinell and a

very little Allum, and mingle it with the Claret-wine, and colour the

meat all over with it, then take a dozen of Anchoves, wash them and bone

them, and lay them into the Beef, and season it with Cloves, Mace, and

Pepper, and two handfuls of salt, and a little sweet Marjoram and Tyme,

and when you make it up, roul the innermost slice first, and the other

two upon it, being very wel seasoned every where, and bind it hard with

Tape, then put it into a stone-pot, something bigger then the Coller,

and pour upon it a pint of Claret-wine, and halfe a pint of

wine-vinegar, a sprig of Rosemary, and a few Bay-leave and bake it very

well; before it is quite cold, take it out of the Pot, and you may keep

it dry as long as you please.

_To make an Almond Pudding._

Take two or three French-Rowles, or white penny bread, cut them in

slices, and put to the bread as much Cream as wil cover it, put it on

the fire till your Cream and bread be very warm, then take a ladle or

spoon and beat it very well together, put to this twelve Eggs, but not

above foure whites, put in Beef Suet, or Marrow, according to your

discretion, put a pretty quantity of Currans and Raisins, season the

Pudding with Nutmeg, Mace, Salt, and Sugar, but very little flower for

it will make it sad and heavy; make a piece of puff past as much as will

cover your dish, so cut it very handsomely what fashion you please;

Butter the bottome of your Dish, put the pudding into the Dish, set it

in a quick Oven, not too hot as to burne it, let it bake till you think

it be enough, scrape on Sugar and serve it up.

_To boyle Cream with French Barly._

Take the third part of a pound of French Barley, wash it well with fair

water, and let it lie all night in fair water, in the morning set two

skillets on the fire with faire water, and in one of them put your

Barley, and let it boyle till the water look red, then put the water

from it, and put the Barley into the other warme water, thus boyl it and

change with fresh warm water till it boyl white, then strain the water

clean from it, then take a quart of Creame, put into it a Nutmeg or two

quartered, a little large Mace and some Sugar, and let it boyl together

a quarter of an hour, and when it hath thus boyled put into it the yolks

of three or foure Eggs, well beaten with a little Rose-water, then dish

it forth, and eat it cold.

_To make Cheese-Cakes._

Take three Eggs and beat them very well, and as you beat them, put to

them as much fine flower as will make them thick, then put to them three

or four Eggs more, and beat them altogether; then take one quart of

Creame, and put into it a quarter of a pound of sweet butter, and set

them over the fire, and when it begins to boyle, put to it your Eggs and

flower, stir it very well, and let it boyle till it be thick, then

season it with Salt, Cinamon, Sugar, and Currans, and bake it.

_To make a Quaking Pudding._

Take a pint and somewhat more of thick Creame, ten Egges, put the whites

of three, beat them very well with two spoonfuls of Rose-water; mingle

with your Creame three spoonfuls of fine flower, mingle it so well, that

there be no lumps in it, put it altogether, and season it according to

your Tast; Butter a Cloth very well, and let it be thick that it may not

run out, and let it boyle for half an hour as fast as you can, then take

it up and make Sauce with Butter, Rose-water and Sugar, and serve it up.

_You may stick some blanched Almonds upon it if you please._

_To Pickle Cucumbers._

Put them in an Earthen Vessel, lay first a Lay of Salt and Dill, then a

Lay of Cucumbers, and so till they be all Layed, put in some Mace and

whole pepper, and some Fennel-seed according to direction, then fill it

up with Beer-Vinegar, and a clean board and a stone upon it to keepe

them within the pickle, and so keep them close covered, and if the

Vinegar is black, change them into fresh.

_To Pickle Broom Buds._

Take your Buds before they be yellow on the top, make a brine of Vinegar

and Salt, which you must do onely by shaking it together till the Salt

be melted, then put in your Buds, and keepe stirred once in a day till

they be sunk within the Vinegar, be sure to keep close covered.

_To keep Quinces raw all the year._

Take some of the worst Quinces and cut them into small pieces, and

Coares and Parings, boyle them in water, and put to a Gallon of water,

some three spoonfuls of Salt, as much Honey; boyle these together till

they are very strong, and when it is cold, put it into half a pint of

Vinegar in a wooden Vessell or Earthen Pot; and take then as many of

your best Quinces as will go into your Liquor, then stop them up very

close that no Aire get into them, and they will keep all the yeare.

_To make a Gooseberry Foole._

Take your Gooseberries, and put them in a Silver or Earthen Pot, and set

it in a Skillet of boyling Water, and when they are coddled enough

strain them, then make them hot again, when they are scalding hot, beat

them very well with a good piece of fresh butter, Rose-water and Sugar,

and put in the yolke of two or three Eggs; you may put Rose-water into

them, and so stir it altogether, and serve it to the Table when it is

cold.

_To make an Otemeale Pudding_.

Take a Porringer full of Oatmeale beaten to flower, a pint of Creame,

one Nutmeg, four Eggs beaten, three whites, a quarter of a pound of

Sugar, a pound of Beefe-suet well minced, mingle all these together and

so bake it. An houre will bake it.

_To make a green Pudding._

Take a penny loafe of stale Bread, grate it, put to halfe a pound of

Sugar, grated Nutmeg, as much Salt as will season it, three quarters of

a pound of beef-suet shred very small, then take sweet Herbs, the most

of them Marigolds, eight Spinages: shred the Herbs very small, mix all

well together, then take two Eggs and work them up together with your

hand, and make them into round balls, and when the water boyles put them

in, serve them with Rose-water, Sugar, and Butter or Sauce.

_To make good Sausages._

Take the lean of a Legge of Pork, and four pound of Beefe-suet, or

rather butter, shred them together very small, then season it with three

quarters of an ounce of Pepper, and halfe an ounce of Cloves and Mace

mixed together, as the Pepper is, a handfull of Sage when it is chopt

small, and as much salt as you thinke will make them tast well of it;

mingle all these with the meat, then break in ten Eggs, all but two or

three of the whites, then temper it all well with your hands, and fill

it into Hoggs gutts, which you must have ready for them; you must tye

the ends of them like Puddings, and when you eat them you must boyle

them on a soft fire; a hot will crack the skins, and the goodnesse boyle

out of them.

_To make Toasts._

Cut two penny Loaves in round slices and dip them in half a pint of

Cream or cold water, then lay them abroad in a Dish, and beat three Eggs

and grated Nutmegs, and Sugar, beat them with the Cream, then take your

frying Pan and melt some butter in it, and wet one side of your Toasts

and lay them in on the wet side, then pour in the rest upon them, and so

fry them; send them in with Rosewater, butter and sugar.

_Spanish Cream._

Put hot water in a bucket and go with it to the Milking, then poure out

the Water, and instantly milke into it, and presently strain it into

milk-Pans of an ordinary fulnesse, but not after an ordinary way for you

must set your Pan on the ground and stand on a stool, and pour it forth

that it may rise in bubbles with the fall; this on the morrow will be a

very tough Cream, which you must take off with your Skimmer, and lay it

in the Dish, laying upon laying; and if you please strew some sugar

between them.

_To make Clouted Cream._

Take foure quarts of Milke, one of Cream, six spoonfuls of Rose-water,

put these together in a great Earthen Milke-Pan, & set it upon a fire of

Charcoale well kindled, you must be sure the fire be not too hot; then

let it stand a day and a night; and when you go to take it off, loose

the edge of your Cream around about with a Knife, then take your board,

and lay the edges that is left beside the board, cut into many pieces,

and put them into the Dish first, and scrape some fine Sugar upon them,

then take your board and take off your Cream as clean from the Milk as

you can, and lay it upon your Dish, and if your Dish be little, there

will be some left, the which you may put into what fashion you please,

and scrape good store of Sugar upon it.

_A good Cream_

When you Churn Butter, take out six spoonfuls of Cream, just as it is to

turne to Butter, that is, when it is a little frothy; then boyle good

Cream as must as will make a Dish, and season it with Sugar, and a

little Rose-water; when it is quite cold enough, mingle it very well

with that you take out of the Churn, and so Dish it.

_To make Piramidis Cream._

Take a quart of water, and six ounces of harts horn, and put it into a

Bottle with Gum-dragon, and Gum-arabick, of each as much as a small Nut,

put all this into the Bottle, which must be so big as will hold a pint

more; for if it be full it will break; stop it very Close with a Cork,

and tye a Cloth about it, put the Bottle into a pot of beef when it is

boyling, and let it boyle three hours, then take as much Cream as there

is Jelly, and halfe a pound of Almonds well beaten with Rose-water, so

that you cannot discern what they be, mingle the Cream and the Almonds

together, then strain it, and do so two or three times to get all you

can out of the Almonds, then put jelly when it is cold into a silver

Bason, and the Cream to it; sweeten it as you like, put in two or three

grains of Musk and Amber-greece, set it over the fire, stirring it

continually and skimming it, till it be seething hot, but let it not

boyle, then put it into an old fashion drinking-Glasse, and let it stand

till it is cold, and when you will use it, hold your Glass in a warm

hand, and loosen it with a Knife, and whelm it into a Dish, and have in

readinesse Pine Apple blown, and stick it all over, and serve it in with

Cream or without as you please.

_To make a Sack Cream._

Set a quart of Cream on the fire, when it is boyled, drop in a spoonfull

of sack, and stir it well the while, that it curd not, so do till you

have dropped in six spoonfuls, then season it with sugar, Nutmeg, and

strong water.

_To boyle Pigeons._

Stuffe the Pigeons with Parsley, and butter, and put them into an

Earthen Pot, and put some sweet butter to them and let them boyle; take

Parsley, Tyme, and Rosemary, chop them and put them to them; take some

sweet butter, and put in withall some spinage, take a little gross

Pepper and Salt, and season it withall, then take the yolk of an Egge

and strain it with Verjuyce, and put to them, lay sippets in the Dish

and serve it.

_To make an Apple-Tansey._

Pare your Apples and cut them in thin round slices, then fry them in

good sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinamon,

Ginger, Sugar, with a little Rose-water, beat all these together, and

poure it upon your Apples and fry it.

_The French-Barly-Cream._

Take a quart of Cream, and boyle in a Porrenger of French-Barley, that

hath been boyled in a nine waters, put in some large Mace and a little

Cinamon, boyling it a quarter of an hour; then take two quarts of

Almonds blanched, and beat it very small with Rose-water, or

Orange-water, and some Sugar; and the Almonds being strained into the

Liquor, put it over the fire, stirring it till it be ready to boyle;

then take it off the fire, stirring it till it be halfe cold; then put

to it two spoonfuls of Sack or White-Wine, and when it is cold, serve it

in, remembring to put in some Salt.

_To make a Chicken or Pigeon-Pye._

Take your Pigeons (if they be not very young) cut them into four

quarters, one sweet-bread sliced the long way, that it may be thin, and

the pieces not too big, one Sheeps tongue, little more then parboyl'd,

and the skin puld off, and the tongue cut in slices, two or three slices

of Veale, as much of Mutton, young chicken (if not little) quarter them,

Chick-heads, Lark, or any such like, Pullets, Coxcombs, Oysters,

Calves-Udder cut in pieces, good store of Marrow for seasoning, take as

much Pepper and Salt as you think fit to season it slightly; good store

of sweet Marjoram, a little Time and Lemon-Pill fine sliced; season it

well with these Spices as the time of the year will afford; put in

either of Chesnuts (if you put in Chesnuts they must first be either

boyl'd or roasted) Gooseberries or Guage, large Mace will do well in

this Pye, then take a little piece of Veale parboyl'd and slice it very

fine, as much Marrow as meat stirred amongst it, then take grated Bread,

as much as a quarter of the meat, four yolks of Eggs or more according

to the stuffe you make, shred Dates as small as may be, season it with

salt, but not too salt. Nutmeg as much as will season it, sweet Marjoram

pretty store very small shred, work it up with as much sweet Creame as

will make it up in little Puddings, some long, some round, so put as

many of them in the Pye as you please; put therein two or three

spoonfulls of Gravy of Mutton, or so much strong Mutton broth before you

put it in the Oven, the bottome of boyled Artichokes, minced Marrow over

and in the bottom of the Pye after your Pye is baked; when you put it

up, have some five yolks of Eggs minced, and the juyce of two or three

Oranges, the meat of one Lemon cut in pieces, a little White and Claret

Wine; put this in your Pye being well mingled, and shake it very well

together.

_To boyle a Capon or Hen._

Take a young Capon or Hen, when you draw them, take out the fall of the

Leafe clean away, and being well washed, fill the belly with Oysters;

prepare some Mutton, the neck, but boyle it in smal peices and skim it

well, then put your Capon into the Pipkin, and when it is boyled, skim

it again; be sure you have no more water then will cover your meat, then

put it into a pint of white wine, some Mace, two or three Cloves and

whole Pepper; a quarter of an hour before your meat be boyled enough,

put into the Pipkin, three Anchoves stript from the Bones and washed,

and be sure you put Salt at the first to your meat; a little Parsley

Spinage, Endive, Sorrell, Rose-mary, or such kind of Herbs will do well

to boyle with the Broth, and being ready to Dish it, having sippets cut

then take the Oysters out of the Capon, and lay them in the Dish with

the Broth, and put some juyce of Lemons and Orange into it according to

your taste.

_To make Balls of Veale._

Take the Lean of a Leg of Veal, and cut out the Sinews, mince it very

small, and with it some fat of Beef suet; if the Leg of Veal be of a Cow

Calfe, the Udder will be good instead of Beef suet; when it is very well

beaten together with the mincing Knife, have some Cloves, Mace, and

Pepper beaten, and with Salt season your meat, putting in some Vinegar,

then make up your meat into little Balls, and having very good strong

Broth made of Mutton, set your Balls to boyle in it; when they are

boyled enough, take the yolks of five or six Eggs well beaten with as

much Vinegar as you please to like, and some of the Broth mingled

together, stir it into all your Balls and Broth, give it a waume on the

fire, then Dish up the Balls upon Sippits and pour the sauce on it.

_To make Mrs._ Shellyes _Cake._

Take a peck of fine flower, and three pound of the best Butter, work

your flower and butter very well together, then take ten Eggs, leave out

six whites, a pint and a halfe of Ale-yeast: beat the Eggs and yeast

together, and put them to the flower; take six pound of blanched

Almonds, beat them very well, putting in sometime Rosewater to keepe

them from Oyling; adde what spice you please; let this be put to the

rest, with a quarter of a pint of Sack, and a little saffron; and when

you have made all this into Past, cover it warme before the fire, and

let it rise for halfe an hour, then put in twelve pound of Currans well

washed and dryed, two pound of Raisins of the Sun stoned and cut small,

one pound of Sugar; the sooner you put it into the Oven after the fruit

is put in, the better.

_To make Almond Jumballs._

Take a pound of Almonds to halfe a pound of double refined Sugar beaten

and Searced, lay your Almonds in water a day before you blanch them, and

beat them small with your Sugar; and when it is beat very small, put in

a handfull of Gum-dragon, it being before over night steeped in

Rose-water, and halfe a white of an Egge beaten to froth, and halfe a

spoonfull of Coriander-seed as many Fennell and Ani-seeds, mingle these

together very well, set them upon a soft fire till it grow pretty thick,

then take it off the fire, and lay it upon a clean Paper, and beat it

well with a rowling pin till it work like a soft past, and so make them

up, and lay them upon Papers oyld with Oyle of Almonds, then put them in

your Oven, and so soon as they be throughly risen, take them out before

they grow hard.

_To make Cracknels._

Take halfe a pound of fine flower, dryed and searced, as much fine sugar

searced, mingled with a spoonfull of Coriander-seed bruised, halfe a

quarter of a pound of butter rubbed in the flower and sugar, then wet it

with the yolks of two Eggs, and halfe a spoonfull of white Rose-water, a

spoonfull or little more of Cream as will wet it; knead the Past till it

be soft and limber to rowle well, then rowle it extreame thin, and cut

them round by little plates; lay them up on buttered papers, and when

they goe into the Oven, prick them, and wash the Top with the yolk of an

Egg beaten, and made thin with Rose-water or faire water; they will give

with keeping, therefore before they are eaten, they must be dryed in a

warme Oven to make them crisp.

_To Pickle Oysters._

Take Oysters and wash them cleane in their own Liquor, and let them

settle, then strain it, and put your Oysters to it with a little Mace

and whole pepper, as much Salt as you please, and a little Wine-Vinegar,

then set them over the fire, and let them boyle leisurely till they are

pretty tender; be sure to skim them still as the skim riseth; when they

are enough, take them out till the Pickle be cold, then put them into

any pot that will lye close, they will keep best in Caper barrels, they

will keep very well six weeks.

_To boyle Cream with Codlings._

Take a quart of Cream and boyle it with some Mace and Sugar, and take

two yolks of Eggs, and beat them well with a spoonfull of Rose-water and

a grain of Amber-greece, then put it into the Cream with a piece of

sweet Butter as big as a Wall-nut, and stir it together over the fire

untill it be ready to boyle, then set it some time to coole, stirring it

continually till it be cold; then take a quarter of a pound of Codlings

strained, and put them into a silver Dish over a few coales till they be

almost dry, and being cold, and the Cream also, poure the Cream upon

them, and let them stand on a soft fire covered an hour, then serve them

in.

_To make the Lady Albergaveres Cheese._

To one Cheese take a Gallon of new Milk, and a pint of good Cream, and

mix them well together, then take a Skillet of hot water as much as will

make it hotter then it comes from the Cow, then put in a spoonfull of

Rennet, and stir it well together and cover it, and when it is come,

take a wet Cloth and lay it on your Cheese-Mot, and take up the Curd and

not break it; and put it into your Mot; and when your Mot is full, lay

on the Suiker, and every two hours turn your Cheese in wet Cloathes

wrung dry; and lay on a little more wet, at night take as much salt as

you can between your finger and thumb, and salt your Cheese on both

sides; let them lye in Presses all night in a wet Cloth; the next day

lay them on a Table between a dry Cloth, the next day lay them in

Grasse, and every other day change your Grasse, they will be ready to

eat in nine dayes; if you will have them ready sooner, cover them with a

Blanket.

_To dresse Snayles._

Take your Snayles (they are no way so as in Pottage) and wash them well

in many waters, and when you have done put them in a white Earthen Pan,

or a very wide Dish, and put as much water to them as will cover them,

and then set your Dish or Pan on some coales, that it may heat by little

and little, and then the Snayles will come out of the shells and so dye,

and being dead, take them out, and wash them very well in Water and salt

twice or thrice over; then put them in a Pipkin with Water and Salt, and

let them boyle a little while in that, so take away the rude slime they

have, then take them out againe and put them in a Cullender; then take

excellent sallet Oyle and beat it a great while upon the fire in a

frying Pan, and when it boyls very fast, slice two or three Onyons in

it, and let them fry well, then put the Snayles in the Oyle and Onyons,

and let them stew together a little, then put the Oyle, Onyons, and

Snayles altogether in an earthen Pipkin of a fit size for your Snayles,

and put as much warm water to them as will serve to boyle them, and make

the Pottage and season them with Salt, and so let them boyle three or

foure hours; then mingle Parsly, Pennyroyall, Fennell, Tyme, and such

Herbs, and when they are minced put them in a Morter, and beat them as

you doe for Green-sauce, and put in some crums of bread soaked in the

Pottage of the Snayles, and then dissolve it all in the Morter with a

little Saffron and Cloves well beaten, and put in as much Pottage into

the Morter as will make the Spice and bread and Herbs like thickning for

a pot, so put them all into the Snayles and let them stew in it, and

when you serve them up, you may squeeze into the pottage a Lemon, and

put in a little Vinegar, or if you put in a Clove of Garlick among the

Herbs, and beat it with them in the Morter; it will not tast the worse;

serve them up in a Dish with sippets of Bread in the bottom. The Pottage

is very nourishing, and they use them that are apt to a Consumption.

_To boyle a rump of Beefe after the French fashion._

Take a rump of Beef, or the little end of the Brisket, and parboyle it

halfe an houre, then take it up and put it in a deep Dish, then slash it

in the side that the gravy may come out, then throw a little Pepper and

salt betweene every cut, then fill up the Dish with the best Claret

wine, and put to it three or foure pieces of large Mace, and set it on

the coales close covered, and boyle it above an houre and a halfe, but

turn it often in the mean time; then with a spoon take of the fat and

fill it with Claret wine, and slice six Onyons, and a handfull of

Cappers or broom buds, halfe a dozen of hard Lettice sliced, three

spoonfuls of wine-Vinegar and as much verjuyce, and then set it a

boyling with these things in it till it be tender, and serve it up with

brown Bread and Sippets fryed with butter, but be sure there be not too

much fat in it when you serve it.

_An excellent way of dressing Fish._

Take a piece of fresh Salmon, and wash it clean in a little Vinegar and

Water, and let it lye a while in it, in a great Pipkin with a cover, and

put to it six spoonfuls of Water and four of Vinegar, as much of white

wine, a good deale of Salt, a bundle of sweet Herbs, a little whole

Spice, a few Cloves, a little stick of Cinamon, a little Mace, take up

all these in a Pipkin close, and set in a Kettle of seething Water and

there let it stew three hours, You may doe Carps, Eeles, Trouts, &c.

this way, alter the tast to your mind.

_To make Fritters of Sheeps-feet._

Take your Sheeps feet, slit them and set them a stewing in a silver

Dish, with a little strong Broth and Salt, with a stick of Cinamon, two

or three Cloves, and a piece of an Orange Pill; when they are stewed,

take them from the liquor and lay them upon a Pye-plate cooling; when

they are cold, have some good Fritter-batter made with Sack, and dip

them therein; then have ready to fry them, some excellent clarified

Butter very hot in a Pan, and fry them therein; when they are fryed

wring in the juyce of three or four Oranges, and toss them once or twice

in a Dish, and so serve them to the Table.

_To make dry Salmon Calvert in the boyling._

Take a Gallon of Water, put to it a quart of Wine or Vinegar, Verjuyce

or sour Beer, and a few sweet herbs and Salt, and let your Liquor boyle

extream fast, and hold your Salmon by the Tayle, and dip it in, and let

it have a walme, and so dip it in and out a dozen times, and that will

make your Salmon Calvert, and so boyle it till it be tender.

_To make Bisket Bread._

Take a pound of Sugar searced very fine, and a pound of flower well

dryed, and twelve Eggs, a handfull of Carroway-seed, six whites of Eggs,

a very little Salt, beat all these together, and keep them with beating

till you set them in the Oven, then put them into your Plates or Tin

things, and take Butter and put into a Cloth and rub your Plate; a

spoonfull into a Plate is enough, and so set them in the Oven, and let

your Oven be no hotter then to bake small Pyes; if your flower be not

dryed in the Oven before, they will be heavy.

_To make an Almond Pudding._

Take your Almonds when they are blanched, and beat them as many as will

serve for your Dish, then put to it foure or five yolks of Eggs,

Rose-water, Nutmeg, Cloves and Mace, a little Sugar, and a little salt

and Marrow cut into it, and so set it into the Oven, but your Oven must

not be hotter then for Bisket bread; and when it is half baked, take the

white of an Egg, Rose-water and fine Sugar well beaten together and very

thick, and do it over with a feather, and set it in againe, then stick

it over with Almonds, and so send it up.

_This you may boyle in a Bag if you please, and put in a few crums of

Bread into it, and eat it with butter and Sugar without Marrow._

_To make an Almond Caudle._

Take three pints of Ale, boyle it with Cloves and Mace, and sliced bread

in it, then have ready beaten a pound of Almonds blanched, & strain them

out with a pint of White wine, and thicken the Ale with it, sweeten it

if you please, and be sure you skim the Ale well when it boyles.

_To make Almond bread._

Take Almonds and lay them in water all night, then blanch them and slice

them, to every pound of Almonds, a pound of fine Sugar finely beaten, so

mingle them together, then beat the whites of three Egs to high froth,

and mix it well with the Almonds & Sugar, then have some Plates and

strew some flower on them, and lay Wafers on them, and lay your Almonds

with the edges upwards, lay them as round as your can, scrape a little

Sugar on them, when they are ready to set in the Oven, which must not be

so hot as to colour white Paper, and when they are a little baked, take

them out, and them from the Plates, and set them in again, you must

keepe them in a Stove.

_To make Almond Cakes._

Take halfe a pound of Almonds blanched in cold water, beat them with

some Rose-water till they doe not glister, then they will be beaten; if

you think fit, lay seven or eight Musque Comfits dissolved in Rosewater

which must not be above six or seven spoonfuls for fear of spoyling the

colour; when they be thus beaten, put in half a pound of Sugar finely

sifted, beat them and the Almonds together till it be well mixed, then

take the whites of two Eggs, and two spoonfuls of fine flower that hath

been dried in an Oven; beat these wel together and poure it to your

Almonds, then butter your Plates and dust your Cakes with Sugar and

Flower, and when they are a little brown, draw them, and when the oven

is colder set them in again on browne Papers, and they will looke

whiter.

_Master_ Rudstones _Posset._

Take a Pint of Sack, a quarter of a pint of Ale three quarters of a

pound of Sugar, boyle all these well together, take two yolks of Eggs

and sixteen whites very well beaten, put this to your boyling Sack &

slice it very well together till it be thick on the coales; then take

the three pints of Milk or Cream being boyled to a quart, it must stand

and cool till the Eggs thicken, put it to your Sack and Eggs, and stir

them well together, then cover it with a Plate and so serve it.

_To boyle a Capon with Ranioles._

Take a good young Capon, trusse it and draw it to boyle, and parboyle it

a little, then let it lye in fair Water being pickt very cleane and

white, then boyle it in strong broth while it be enough, but first

prepare your Ranioles as followeth; Take a good quantity of Beet leaves,

and boyle them in Water very tender, then take them out, and get all the

water very cleane out of them, then take six sweet breads of Veale, and

boyle and mince them white, mince them small, and then boyl Herbs also,

and four or five Marrow bones, break them and get all the Marrow out of

them, and boyle the bigger peice of them in water by it selfe, and put

the other into the minced Herbs, then take halfe a pound of Raisins of

the Sun stoned, and mince them small, and halfe a pound of Dates the

skin off, and mince them also, and a quarter of a pound of Pomecitron

minced small, then take of Naples-bisket a good quantity, and put all

these together on a Charger or a great Dish with halfe a pound of sweet

Butter, and worke it together with your hands as you do a peice of Past,

and season it with a little Nutmeg, Ginger, Cinamon, and Salt, &

Permasan Cheese grated with hard Sugar grated also, then mingle all

together well, and make a Past with the finest flower, six yolks of

Eggs, a little Saffron beaten small, halfe a pound of sweet Butter, a

little Salt, with some faire water hot (not boyling) and make up your

Past, then drive out a long sheet of Past with an even Rowling Pin as

thin as possible you can, and lay your ingredients in small heaps, round

or long which you please in the Past, then cover them with the Past &

cut them with a jag asunder and so make more or more till you have made

two hundred or more, then have a good broad Pan or Kettle halfe full of

strong Broth, boyling leisurely, and put in your Ransoles one by one,

and let them boyle a quarter of an hour, then take up your Capon, lay it

in a great Dish, and put one the Ransoles, & strew on them grated

Cheese, Naples-Bisket grated, Cinamon and Sugar, then more and more

Cinamon & Cheese, while you have filled your Dish; then put softly on

melted Butter with a little strong Broth, your Marrow Pomecitron, Lemons

sliced and serve it up, and so put it into the Dish so Ransoles may be

part fryed with sweet but Clarified butter, either a quarter of them or

halfe as you please; if the butter be not Clarified, it will spoile your

Ransoles.

_To make a Bisque of Carps._

Take twelve small Carps, and one great one, all Male Carps, draw them

and take out all the Melts, flea the twelve small Carps, cut off their

Heads and take out their Tongues and take the fish from the bones of the

flead Carps, and twelve Oysters, two or three yelks of Hard eggs, mash

altogether, season it with Cloves, Mace and Salt, and make thereof a

stiffe searce, add thereto the yolks of foure or five Eggs to bind it,

fashion that first into bals or Lopings as you please, lay them into a

deep Dish or Earthen Pan, and put thereto twenty or thirty great

Oysters, two or three Anchoves, the Milts and Tongues of your twelve

Carps, halfe a pound of fresh butter, the Liquor of your Oysters, the

juyce of a Lemon or two; a little White-wine some of Corbilion wherein

your great Carpe is boyled, and a whole Onyon, so set them a stewing on

a soft fire and make a hoop therewith; for the great Carp you must scald

him and draw him, and lay him for half an hour with the other Carps

Heads in a deep Pan with so much White wine Vinegar as will cover and

serve to boyle him, and the other Heads in; put therein Pepper, whole

Mace, a race of Ginger, Nutmeg, Salt sweet Herbs, an Onyon or two

sliced, a Lemon; when you boyle your Carps, poure your Liquor with the

Spice into the Kettle wherein you will boyle him; when it is boyled put

in your Carp, let it not boyle too fast for breaking; after the Carp

hath boyled a while put in the Head, when it is enough take off the

Kettle, and let the Carps and the Heads keep warme in the Liquor till

you goe to dish them. When you dresse your Bisque, take a large Silver

dish, set it on the fire, lay therein Sippets of bread, then put in a

Ladle-full of your Corbilion, then take up your great Carp and lay him

in the midst of the Dish, then range the twelve heads about the Carp,

then lay the searce of the Carp, lay that in, then your Oysters, Milts,

and Tongues, then poure on the Liquor wherein the searce was boyled,

wring in the juyce of a Lemon and two Oranges; Garnish your Dish with

pickled Barberries, Lemons and Oranges, and serve it very hot to the

Table.

_To boyle a Pike and Eele together._

Take a quart of White-Wine and a pint and a halfe of White-Wine-Vinegar,

two quarts of Water, and almost a pint of Salt, a handfull of Rose-mary

and Tyme; the Liquor must boyle before you put in your Fish and Herbs;

the Eele with the skins must be put in a quarter of an hour before the

Pike, with a little large Mace, and twenty cornes of Pepper.

_To make an Outlandish dish._

Take the liver of a Hogg, and cut it in small pieces about the bigness

of a span, then take Anni-seed, or French-seed, Pepper and Salt, and

season them therewithall, and lay every piece severally round in the

caule of the Hogg, and so roast them on a Bird-Spit.

_To make a Portugall Dish._

Take the Guts, Gizards and Liver of two fat Capons, cut away the Galles

from the Liver, and make clean the Gizards and put them into a Dish of

clean water, slit the Gut as you do a Calves Chaldron but take off none

of the fat, then lay the Guts about an hour in White-wine, as the Guts

soke, half boyle Gizards and Livers, then take a long wooden broach, and

spit your Gizards and Liver thereon, but not close one to another, then

take and wipe the Guts somewhat dry in Cloth, and season them with Salt

and beaten Pepper, Cloves and Mace, then wind the Guts upon the wooden

Broach about the Liver, and Gizards, then tye the wooden Broach to spin,

and lay them to the fire to roast, and roast them very brown, and bast

them not at all till they be enough, then take the Gravy of Mutton, the

juyce of two or three Oranges, and a grain of Saffron, mix all well

together, and with a spoon bast your roast, let it drop into the same

Dish. Then draw it, and serve it to the Table with the same sauce.

_To dresse a dish of Hartichoaks._

Take and boyle them in the Beef-pot, when they are tender sodden, take

off the tops, leaving the bottoms with some round about them, then put

them into a Dish, put some fair water to them, two or three spoonfuls of

Sack, a spoonfull of Sugar, and so let them boyle upon the Coales, still

pouring on the Liquor to give it a good tast, when they have boyled

halfe an hour take the Liquor from them, and make ready some Cream

boyled and thickned with the yolk of an Egge or two, whole Mace, Salt,

and Sugar with some lumps of marrow, boyle it in the Cream, when it is

boyled put a good piece of sweet butter into it, and toast some toasts,

and lay them under your Hartichoaks, and poure your Cream, and butter on

them, Garnish it, &c.

_To dresse a Fillet of Veale the Italian way._ Take a young tender

Fillet of Veale, pick away all the skins in the fold of the flesh, after

you have picked it out clean, so that no skins are left, nor any hard

thing; put to it some good White-Wine (that is not too sweet) in a bowl

& wash it, & crush it well in the Wine; doe so twice, then strew upon it

a powder that is called _Tamara_ in _Italy_, and so much Salt as will

season it well, mingle the Powder well upon the Pasts of your meat, then

poure to it so much White-Wine as will cover it when it is thrust down

into a narrow Pan; lay a Trencher on it and a weight to keep it downe,

let it lye two nights and one day, put a little Pepper to it when you

lay it in the Sauce, and after it it is sowsed so long, take it out and

put it into a Pipkin with some good Beef-broth, but you must not take

any of the pickle to it, but onely Beef-broth that is sweet and not

salt; cover it close and set it on the Embers, onely put into it with

the Broth a few whole Cloves and Mace, and let it stew till it be

enough. It will be very tender and of an excellent Taste; it must be

served with the same broth as much as will cover it.

To make the Italian, take Coriander seed two Ounces, Aniseed one ounce,

Fennel-seed one ounce, Cloves two ounces, Cinamon one ounce; These must

be beaten into a grosse powder, putting into it a little powder of

Winter-savoury; if you like it, keep this in a Vial-glasse close stopt

for your use.

_To dresse Soales._

Take a Pair of Soales, lard them through with watered fresh Salmon, then

lay your Soales on a Table, or Pie-plate, cut your Salmon, lard all of

an equal length on each side, and leave the Lard but short, then flower

the Soales, and fry them in the best Ale you can get; when they are

fryed lay them in a warme Pie-plate, and so serve them to the Table with

a Sallet dish full of Anchovy sauce, and three or four Oranges.

_To make Furmity._

Take a quart of Creame, a quarter of a pound of French-barley the

whitest you can get, and boyle it very tender in three or four severall

waters, and let it be cold, then put both together, put in it a blade of

Mace, a Nutmeg cut in quarters, a race of Ginger cut in three or five

pieces, and so let it boyle a good while, still stirring, and season it

with Sugar to your tast, then take the yolks of four Eggs and beat them

with a little Cream, and stir them into it, and so let it boyle a little

after the Egs are in, then have ready blanched and beaten twenty Almonds

kept from oyling, with a little Rose-water, then take a boulter,

strainer, and rub your Almonds with a little of your Furmity through the

strainer, but set on the fire no more, and stir in a little Salt and a

little sliced Nutmeg, pickt out of the great peices of it, and put it in

a dish, and serve it.

_To make Patis, or Cabbage Cream._

Take thirty Ale pints of new milke, and set it on the fire in a Kettle

till it be scalding hot, stirring it oft to keep it from creaming, then

put in forth, into thirty Pans of Earth, as you put it forth, take off

the bubbles with a spoon, let it stand till it be cold, then take off

the Cream with two such slices as you beat Bisket bread with, but they

must be very thin and not too broad, then when the Milk is dropped off

the Cream, you must lay it upon a Pye-plate, you must scour the Kettle

very clean and heat the Milk again, and so four or five times. In the

lay of it, first lay a stalk in the midst of the Plate, let the rest of

the Cream be laid upon that sloping, between every laying you must

scrape Sugar and sprinkle Rose-water, and if you will, the powder of

Musk, and Amber-greece, in the heating of the Milk be carefull of smoak.

_To make Pap._

Take three quarts of new milk, set it on the fire in a dry silver Dish,

or Bason, when it begins to boyle skim it, then put thereto a handfull

of flour & yolks of three Eggs, which you must have well mingled

together with a Ladle-full of cold Milk, before you put it to the Milk

that boyles, and as it boyles, stir it all the while till it be enough,

and in the boyling, season it with a little Salt, and a little fine

beaten Sugar and so keeping it stirred till it be boyled as thick as you

desire, then put it forth into another Dish and serve it up.

_To make Spanish Pap._

Take three spoonfuls of Rice-floure, finely beaten and searced, two

yolks of Eggs, three spoonfuls of Sugar, three or foure spoonfuls of

Rose-water. Temper these fouer together, then put them to a pint of cold

Cream, then set it on the fire and keep it stirred till it come to a

reasonable thicknesse, then Dish it and serve it up.

_To poach eggs._

Take a dozen of new laid Eggs and flesh of foure or five Partridges, or

other; mince it so small as you can season it with a few beaten Cloves,

Mace, and Nutmeg, into a Silver Dish, with a Ladlefull or two of the

Gravy of Mutton, wherein two or three Anchoves are dissolved; then set

it a stewing on a fire of Char-Coales, and after it is halfe stewed, as

it boyles, break in your Eggs, one by one, and as you break them, poure

away most part of the Whites, and with one end of your Egg-shell, make a

place in your Dish of meat, and therein put your Yolks of your Eggs,

round in order amongst your meat, and so let them stew till your Eggs be

enough, then grate in a little Nutmeg, and the juyce of a couple of

Oranges; have a care none of the Seeds goe in, wipe your Dish and

garnish your Dish, with four or five whole Onions,&c.

_A Pottage of Beef Pallats._

Take Beefe Pallats after they be boyled tender in the Beefe Kettle, or

Pot among some other meat, blanch and serve them cleane, then cut each

Pallat in two, and set them a stewing between two Dishes with a piece of

leer Bacon, an handful of Champignions, five or six sweetbreads of

Veale, a Ladle-full or two of strong broth, and as much gravy of Mutton,

an Onion or two, five or six Cloves, and a blade or two of Mace, and a

piece of Orange Pils; as your Pallats stew, make ready your Dish with

the bottoms and tops of two or three Cheat Loaves dryed and moystned

with some Gravy of Mutton, and the broth your Palats stew in, you must

have the Marrow of two or three beef-bones stewed in a little broth

between two Dishes in great pieces; when your Pallats and Marrow iss

stewed, and you ready to Dish it, take out all the Spices, Onyon and

Bacon, and lay it in your Plates, sweetbread, and Champigneons, pour in

the Broath they were stewed in & lay on your peices of Marrow, wring the

juyce of two or three Oranges; and so serve it to the Table very hot.

_The Jacobins Pottage_.

Take the flesh of a washed Capon or Turkey cold, mince it so small as

you can, then grate or scrape among the flesh two or three ounces of

Parmasants or old Holland Cheese, season it with beaten Cloves, Nutmeg,

Mace, and Salt, then take the bottoms and tops of foure or five new

Rowles, dry them before the fire, or in an Oven, then put them into a

faire silver Dish set it upon the fire, wet your bread in a Ladle full

of strong Broth, and a Ladle-full of Gravy of Mutton then strow on your

minced meat all of an equall thicknesse in each place, then stick twelve

or eighteen peices of Marrow as bigge as Walnuts, and pour on an

handfull of pure Gravy of Mutton then cover your Dish close, and as it

stews adde now and then some Gravy of Mutton there to, thrust your Knife

sometimes to the bottome, to keep the bread from sticking to the Dish,

let it so stew stil, till you are ready to Dish it away, and when you

serve it, if need require, ad more Gravy of Mutton, wring the juyce of

two or three Oranges, wipe your Dishes brims, and serve it to the Table

in the same Dish.

_To Salt a Goose._

Take a fat Goose and bone him, but leave the brest bone, wipe him with a

clean cloath, then salt him one fortnight, then hang him up for one

fortnight or three weeks, then boyl him in running water very tender,

and serve him with Bay-leaves.

_A way of stewing Chickens or Rabbets._

Take two three or foure Chickens, and let them be about the bigness of a

Partridge, boyl them til they be half boyled enough, then take them off

and cut them into little peices, putting the joynt bone one from

another, and let not the meat be minced, but cut into great bits, not so

exactly but more or lesse, the brest bones are not so proper to be put

in, but put the meat together with the other bones (upon which there

must also be some meat remaining) into a good quantity of that Water or

Broth wherein the Chickens were boyled, and set it then over a

Chaffing-Dish of coales betweeen two Dishes, that so it may stew on till

it be fully enough; but first season it with Salt and gross Pepper, and

afterwards add Oyl to it, more or lesse according to the goodnesse

thereof; and a little before you take it from the fire, you must adde

such a quantity of juyce of Lemons as may best agree with your Taste.

This makes an excellent dish of Meat, which must be served up in the

Liquor; and though for a need it may be made with Butter instead of Oyl,

and with Vinegar in stead of Juyce of Lemons, yet is the other

incomparably better for such as are not Enemies to Oyle. The same Dish

may be made also of Veal, or Partridge, or Rabbets, and indeed the best

of them all, is Rabbets, if they be used so before Michaelmas, for

afterwards me-thinkes they grow ranke; for though they be fatter, yet

the flesh is more hard and dry.

_A Pottage of Capons._

Take a couple of young Capons, Trusse and set them and fill their

bellies with Marrow, put them into a Pipkin with a knuckle of Veale, a

Neck of Mutton, and a Marrow bone, and some sweet bread of Veale; season

your Broth with Cloves, Mace, and a little Salt, set it to the fire, and

let it boyle gently till your Capons be enough, but boyle them not too

much; as your Capons boyle, make ready the bottomes and Tops of eight or

ten new Rowles, and put them dryed into a faire Silver Dish wherein you

serve the Capons; set it on the fire, and put to your bread, two

Ladlefuls of Broth wherein your Capons are boyled and a Ladlefull of the

Gravy of Mutton; so cover your Dish, and let it stand till you Dish up

yovr Capons if need require, adde now and then a Ladlefull of Broth and

Gravy, least the bread grow dry; when you are ready to serve it, first

lay in the Marrow bone, then the Capons on each side, then fill up your

Dish with the Gravy of Mutton, wherein you must wring the juyce of a

Lemon or two, then with a spoon take off all the fat that swimmeth on

the pottage, then garnish your Capon with the sweet Breads and some

Lemons, and so serve it.

_To dresse Soales another way._

Take Soales, fry them halfe enough, then take Wine seasoned with Salt,

grated Ginger, and a little Garlick, let the Wine, and seasoning boyle

in a Dish, when that boyles and your Soales are halfe fry'd, take the

Soales and put them into the Wine, when they are sufficiently stewed,

upon their backs, lay the two halfs open on the one side and on the

other, then lay Anchoves finely washed along, and on the sides over

again, let them stew till they be ready to be eaten, then take them out,

lay them on the Dish, pour some of the clear Liquor which they stew in

upon them, and squeeze an Orange in.

_A Carpe Pye._

Take Carps scald them, take out the great bones, pound the Carps in a

stone Morter pound some of the blood with the flesh which must be at the

discretion of the Cook because it must not be too soft, then lard it

with the belly of a very fat Eale, season it, and bake it like red Deere

and eat it cold.

_This is meat for a Pope._

_To boyle Ducks after the french fashion._

Take and lard them and put them upon a spit, and halfe roast them, then

draw them & put them into a Pipkin, and put a quart of Clarit Wine into

it, and Chesnuts, & a pint of great Oysters taking the beards from them,

and three Onyons minced very small, some Mace and a little beaten

Ginger, a little Tyme stript, a Crust of a French Rowle grated put into

it to thicken it, and so dish it upon sops. This may be diversified, if

there be strong broth there need not be so much Wine put in, and if

there be no oysters or Chesnuts you may put in Hartichoak bottoms,

Turnips, Colliflowers, Bacon in thin slices, Sweet bread's, &c.

_To boyle a Goose with Sausages._

Take your Goose and salt it two or three dayes, then trusse it to boyle,

cut Lard as big as the top of your finger, as much as will Lard the

flesh of the brest, season your lard with Pepper, Mace, and Salt; put it

a boyling in Beefe broth if you have any, or water, season your Liquor

with a little Salt, and Pepper grosly beaten an ounce or two, a bundle

of Bay-leaves, Rosemary and Tyme, tyed altogether; you must have

prepared your Cabbage or sausages boyl'd very tender, squeese all the

water from them, then put them into a Pipkin, put to them a little

strong broth or Claret Wine, an Onyon or two; season it with Pepper,

Salt and Mace to your tast; six Anchoves dissolved, put altogether, and

let them stew a good while on the fire; put a Ladle of thicke Butter, a

little Vinegar, when your Goose is boyled enough, and your Cabbage on

Sippets of bread and the Goose on the top of your Cabbage, and some on

the Cabbage on top of your Goose, serve it up.

_To fry Chickens._

Take five or six and scald them, and cut them in pieces, then flea the

skin from them, fry them in Butter very brown, then take them out, and

put them between two Dishes with the Gravy of Mutton, Butter, and an

Onyon, six Anchoves, Nutmeg, and salt to your taste, then put sops on

your Dish, put fryed Parsley on the top of your Chicken being Dished,

and so serve them.

_To make a Battalia Pye._

Take four tame Pigeons and Trusse them to bake, and take foure Oxe

Pallats well boyled and blanched, and cut it in little pieces; take six

Lamb stones, and as many good Sweet breads of Veale cut in halfs and

parboyl'd, and twenty Cockscombs boyled add blanched, and the bottoms of

four Hartichoaks, and a Pint of Oysters parboyled and bearded, and the

Marrow of three bones, so season all with Mace, Nutmeg and Salt; so put

your meat in a Coffin of Fine Paste proportionable to your quantity of

meat; put halfe a pound of Butter upon your meat, put a little water in

the Pye, before it be set in the Oven, let it stand in the Oven an houre

and a halfe, then take it out, pour out the butter at the top of the

Pye, and put it in leer of Gravy, butter, and Lemons, and serve it up.

_To make a Chicken Pye._

Take four or five chickens, cut them in peices, take two or three

Sweet-breads parboyl'd and cut the peices as big as walnuts; take the

Udder of Veal cut in thin slices, or little slices of Bacon, the bottom

of Hartichoaks boyl'd, then make your coffin proportionable to your

meat, season your meat with Nutmeg, Mace and Salt, then some butter on

the top of the Pye, put a little water into it as you put it into the

Oven, and let it bake an hour, then put in a leer of butter, Gravy of

Mutton, eight Lemons sliced; so serve it.

_To make a Pye of a Calves head._

Take a Calves head, cleane it and wash it very well, put it a boyling

till it be three quarters boyled, then cut off the flesh from the bones,

and cut it in peices as big as Walnuts. Blaunch the Tongue and cut it in

slices, take a quart of Oysters parboil'd and bearded, take the yolks of

twelve Eggs, put some thin slices of bacon among the meat, and on the

top of the meat, when it is in the Pye cut an Onion small, and put it in

the bottome of your Pye, season it with Pepper, Nutmeg, Mace, and Salt,

make your Coffin to your meat what fashion you please. Let it bake an

hour and a half, put butter on the bottome and on the top of your Pye

before you close it, put a little water in before you put it into the

Oven, when you draw it out take off the Lid, and put away all the fat on

the top and put in a leer of thick butter, Gravy of Mutton, a Lemon

pared and sliced with two or three Anchoves dissolved. So stew these

together, and cut your Lid in handsome peices, and lay it round the Pye,

so serve it.

_To make Creame with Snow._

Take three Pints of Creame, and the whites of seven or eight Eggs and

strain them together, and a little Rose-water, and as much Sugar as will

sweeten it, then take a sticke as big as a childs Arme, cleave one end

of it a crosse, and widen your peices with your finger, beat your Cream

with this sticke, or else with a bundle of Reeds tyed together, and rowl

between your hand standing upright in your Creame, now as the Snow

ariseth take it up with a spoon in a Cullender that the thin may run

out, and when you have sufficient of this Snow; take the Cream that is

left, & seeth it in the Skellet, and put thereto whole Cloves, stickes

of Cinnamon, a little Ginger bruised, and seeth it till it be thick,

then strain it, and when it is cold put it into your Dish, and lay your

Snow upon it.

_To make minced Pies._

Take a large Neats tongue, shread it very well, three pound and a halfe

of Suet very well shread, Currans three pound, halfe an ounce of beaten

Cloves and Mace, season it with Salt when you think't fit, halfe a

preserved Orange, or instead of it Orange Pils, a quarter of a pound of

Sugar, and a little Lemon Pill sliced very thin, put all these together

very well, put to it two Spoonfull of Verjuyce, and a quarter of a Pint

of Sack, _&c_.

_To dry Neats Tongues._

Take Bay salt beaten very fine, and Salt-Peeter of each a like, and rub

your Tongues very well with that, and cover all over with it, and as it

wasts put on more, and when they are very hard and stiffe they are

enough, then rowle them in Bran, and dry them before a soft fire, and

before you boyle them, let them lie one night in Pompe Water, and boyle

them in the same sort of water.

_To make Jelly of Harts Horn._

Take six ounces of Hart-Horn, three ounces of Ivory both finely carped,

boyle it in two quarts of water in a Pipkin close covered, and when it

is three parts wasted, you may try it with a Spoon if it will be jelly,

you may know by the sticking to your Lips, then straine it through a

jelly bag; season it with Rose-water, juyce of Lemons and double refined

Sugar, each according to your Taste, then boyle altogether two or three

walmes, so put in the Glasse and keep for your use.

_To make Chickens fat in four or five dayes._

Take a pint of French Wheat and a pint of Wheat flower, halfe a pound of

Sugar, make it up into a stiff Paste, and rowle it into little rowles,

wet them in warme Milk, and so Cram them, and they will be fat in four

or five dayes, if you please you may sow them up behind one or two of

the last dayes.

_To make Angelot._

Take a Gallon of Stroakings and a Pint of Creame as it comes from the

Cow, and put it together with a little Rennet; when you fill, turne up

the midst side of the Cheese-fat, fill them a little at once, and let it

stand all that day and the next, then turn them, and let them stand til

they will slip out of the Fat, Salt them on both sides, and when the

Coats begin to come on them, neither wipe nor scrape them, for the

thicker the Coat is the better.

_A Persian Dish._

Take the fleshly part of a Leg of Mutton stript from the fat and sinews,

beat that well in a Morter with Pepper and Salt, and a little Onyon or

Garlick water by it selfe, or with Herbs according to your taste, then

make it up in flat cakes and let them be kept twelve houres betweene two

Dishes before you use them, then fry them with butter in a frying Pan

and serve them with the same butter, and you will find it a dish of

savory meat.

_To roast a shoulder of Mutton in blood._

When your sheepe is killed save the blood, and spread the caule all open

upon a Table that is wet, that it may not stick to it; as soone as you

have flead your sheepe, cut off a shoulder, and having Tyme picked,

shred and cut small into some of your blood, stop your shoulder with it,

inside and outside, and into every hole with a Spoone, put some of the

Blood; after you have put in the Tyme, then lay your Shoulder of Mutton

upon the caule and wrap that about it, then lay it into a Tray, and pour

all the rest of the blood upon it; so let it lie all night, if it be in

Winter, you may let it lie twenty foure hours, then roast it.

_To roast a Leg of Mutton to be eaten cold._

First take so much Lard as you thinke sufficient to Lard your Leg of

Mutton withall, cut your Lard in grosse long Lardors; season the Lard

very deep with beaten Cloves, Pepper, Nutmeg, and Mace, and bay salt

beaten fine and dryed, then take Parsley, Tyme, Marjoram, Onion, and the

out-rine of an Orange, shred all these very small, and mix them with the

Lard, then Lard your Legge of Mutton therewith, if any of the Herbs and

Spice remaine, put them on the Legge of Mutton; then take a silver Dish,

lay two stickes crosse the Dish to keepe the Mutton from sopping in the

Gravy and fat that goes from it, lay the Legge of Mutton upon the

stickes, and set it into an hot Oven, there let it roast, turne it once

but baste it not at all, when it is enough and very tender, take it

forth but serve it not till it be throughly cold; when you serve it, put

in a saucer or two of Mustard, and Sugar, and two or three Lemons whole

in the same dish.

_To roast Oysters._

Take the greatest Oysters you can get, and as you open them, put them

into a Dish with their own Liquor, then take them out of the Dish, and

put them into another, and pour the Liquor to them, but be sure no

gravell get amongst them; then set them covered on the fire, and scald

them a little in their owne Liquor, and when they are cold, draw eight

or ten Lards through each Oyster; season your Lard first with Cloves,

Nutmeg beaten very small, Pepper; then take two woodden Lard Spits, and

spit your Oysters thereon, then tye them to another spit, and roast

them. In the roasting bast them with Anchovy sauce, made with some of

the Oyster Liquor, and let them drip into the same dish where the

Anchovy sauce is; when they be enough, bread them with the crust of a

roul grated on them, and when they be brown, draw them off, then take

the sauce wherewith you basted your Oysters, and blow off the fat, then

put the same to the Oysters, wring in it the juyce of a Lemon, so serve

it.

_To make a Sack Posset._

Take a quart of Cream and boyle it very well with Sugar, Mace, and

Nutmeg, take half a pint of Sack, and as much Ale, and boyle them well

together with some Sugar, then put your Cream into your Bason to your

Sacke, then heat a pewter dish very hot, and cover your Bason with it,

and set it by the fire side, and let it stand there two or three houres

before you eat it.

_Another Sack Posset._

Take eight Eggs, yolks and whites, and beat them well together, straine

them into a quart of Cream, season them with Nutmeg and Sugar, put to

them a pint of Sack, stir them altogether, and put them into your Bason,

and set them in the Oven no hotter then for a Custard, let it stand two

hours.

_To make a Sack Posset without Milk or Cream_.

Take eighteen Eggs wites and all, taking out the treads, let them be

beaten very well, take a pint of Sack and a quart of Ale boyled, and

scum it, then put in three quarters of a pound of Sugar and a little

Nutmeg, let it boyle a little together, then take it off the fire

stirring the Eggs still, put into them two or three Ladle-fulls of

drink, then mingle all together and set it on the fire, and keepe it

stirring till you finde it thick, then serve it up.

_To make a stump Pye._

Take a Leg of mutton, one pound and a half of the best Suet, mince both

small together, then season it with a quarter of a pound of Sugar, and a

small quantity of salt, and a little cloves & mace, then take a good

handful of Parsly half as much Tyme, and mince them very small, and

mingle them with the rest; then take six new laid Eggs and break them

into the meat and worke it well together, and put it into the past; then

upon the Top put Raisins, Currans and Dates a good quantity, cover and

bake it, when it is baked, and when it is very hot, put into it a

quarter of a Pint of White wine Vinegar, and strow Sugar upon it, and so

serve it.

_To make Mrs._ Leeds _Cheese Cakes._

Take six quarts of milk and ren it prety cold, and when it is tender

come drayn from it your Whey in a strainer, then hang it up till all the

Whey be dropt from it, then presse it, change it into dry cloaths till

it wet the cloth no longer, then beat it in a stone Morter till it be

like butter, then straine it through a thin strayner, mingle it with a

pound and a halfe of butter with your hands, take one pound of Almonds,

and heat them with Rosewater till they are like your Curd, then mingle

them with the yolks of twenty Eggs and a quart of Cream, two great

Nutmegs, one pound and a half of sugar, when your Coffins are ready and

going to set in the Oven; then mingle them together, let your Oven be

made hot enough for a Pigeon Pye, and let a stone stand up till the

scorcthing be past, then set them in, half an hour will bake them well,

your Coffins must be made with Milk and Butter as stiffe as for other

Past, then you must set them into a pretty hot Oven, and fill them full

of Bran, and when they are harded, take them out, and with a Wing, brush

out the Bran, they must be pricked.

_To make Tarts called Taffaty Tarts._

First wet your Past with Butter and cold Water, and rowle it very thin,

also then lay them in layes, and between every lay of Apples strew some

Sugar, and some Lemon Pill, cut very small, if you please put some

Fennell-seed to them; then put them into a stoak hot Oven, and let them

stand an hour in or more, then take them out, and take Rose-water and

Butter beaten together, and wash them over with the same, and strew fine

Sugar upon them; then put them into the Oven again, let them stand a

little while and take them out.

_To make Fresh Cheese._

Take three pints of raw Cream and sweeten it well with Sugar, and set it

over the fire, let it boyle a while, then put in some Damask-Rose-Water,

keep it still stirring least it burn too, and when you see it thickned

and turned, take it from the fire, and wash the strainer and Cheesefat

with Rose-water, then rowl it too and fro in the Strainer to draine the

Whey from the Curd, then take up the Curd with a spoon and put them into

the Fat, let it stand till it be cold, then put it into the Cheese Dish

with some of the Whey, and so serve it up.

_To make Sugar Cakes or Jumbals._

Take two pound of flower, dry it and season it very fine, then take a

pound of Loaf Sugar, and beat it very fine, and searce it, mingle your

Flower and Sugar very well, then take a pound and a halfe of sweet

Butter and wash out the Salt, and breake it into bits with your Flower

and Sugar, then take yolks of foure new laid Eggs, and four or five

spoonfuls of Sack, and four spoonfuls of Creame; beat all these

together, then put them into your Flower, and knead them to a Past, and

make them into what fashion you please, and lay them upon Paper or

Plates, and put them into the Oven, and be carefull of them, for a very

little thing bakes them.

_For Jumbals you must only adde the whites of two or three Eggs._

_To hash a Shoulder of Mutton._

Take a Shoulder of Mutton and slice it very thin till you have almost

nothing but the Bone, then put to the meat some Claret wine, a great

Onion, some Gravy of Mutton, six Anchoves, a hand full of Capers, the

tops of a little Tyme, mince them very well together, then take nine or

tenne Egges, the juyce of one or two Lemons, to make it tart, and make

leere of them, then put the meat all in a Frying-Pan over the fire till

it be very hot; then put in the leere of Eggs and soak altogether over

the fire till it be very thick; then boyle your bone, and put it on the

top of your meat being Dished, Garnish your Dish with Lemons, serve it

up.

_To dresse Flounders or Playce with Garlick and Mustard._

Take Flounders very new, and cut all the Fins and Tailes, then take out

the Guts and wipe them very clean, they must not be at all washt, then

with your Knife scorch them on both sides very grosely; then take the

Tops of Tyme and cut them very small, and take a little Salt, Mace, and

Nutmeg, and mingle the Tyme and them together, and season the Flounders;

then lay them on the Grid-iron and bast them with Oyle or Butter, let

not the fire be too hot, when that side next the fire is brown; turn it,

and when you turn it, bast it on both sides till you have broyl'd them

brown, when they are enough make your sauce with Mustard two or three

Spoonfull according to discretion, six Anchoves dissolved very well,

about halfe a pound of butter drawn up with garlick, vinegar, or bruised

garlick in other vinegar, rubb the bottome of your Dish with garlick. So

put your sauce to them, and serve them, you may fry them if you please.

_A Turkish Dish._

Take fat of Beefe or Mutton cut in thin slices, wash it well, put it

into a pot that hath a close cover, then put into it a good quantity of

clean pick'd rice, skim it very well; then put into it a quantity of

whole Pepper, two or three whole Onyons; let all this boyle very well,

then take out the Onyon and dish it in Sippets, the thicker it is the

better.

_To dresse a Pyke._

Cut him in peices, and strew upon him salt and scalding vinegar, boyle

him in water and White wine, when he is boyling put in sweet Herbs,

Onyon, Garlick, Ginger, Nutmeg, and salt; when he is boyled take him out

of the Liquor, and let him drayn, in the mean time beat Butter and

Anchoves together, and pour it on the fish, squeezing a little Orange

and Lemon upon it.

_To dresse Oysters._

Take Oysters and open them, and save the Liquor, and when you have

opened so many as you please, adde to this Liquor, some White-wine,

wherein you must wash your Oysters one by one very clean, and lay them

in another Dish; then strain to them that mixed wine and Liquor wherein

they were washed, adding a little more Wine to them with an Onion

divided with some Salt and Pepper, so done, cover the Dish and stew them

till they be more then halfe done; then take them and the Liquor, and

pour it in to a Frying-Pan, wherein they must fry a pretty while, then

put into them a good peice of sweet butter, and fry them therein so much

longer; in the mean time you must have beaten the yolks of some Eggs, as

four or five to a quart of Oysters; These Eggs must be beaten with some

Vinegar, wherein you must put some minced Parsly and Nutmeg finely

scraped, and put therein the Oysters in the Pan, which must still be

kept stirring least the Liquor make the Eggs curddle, let this all have

a good warme on the fire, and serve it up.

_To dresse Flounders._

Flea of the black skin, and scowre the Fish over on that side with a

Knife, lay them in a dish, and poure on them some Vinegar, and strew

good store of Salt, let them lie for halfe an houre; in the mean time

set on the fire some water with a little White-Wine, Garlick, and sweet

Herbs as you please, putting into it the Vinegar and Salt wherein they

lay, when it boyles put in the biggest fish, then the next till all be

in; when they are boyled, take them out and drain them very well, then

draw some sweet butter thick, and mix with it some Anchoves shred small,

which being dissolved in the Butter, poure it on the fish, strewing a

little sliced Nutmeg, and minced Oranges and Barberries.

_To dresse Snails._

Take Snailes, and put them in a Kettle of water, and let them boyle a

little, then take them out, and shake them out of the shels into a

Bason; then take some Salt and scoure them very well, and wash them in

warme water, untill you find the slime cleane gone from them; then put

them into a Cullender and let them draine well, then mince some sweet

hearbs, and put them into a Dish with a little Pepper and Sallet-Oyle

together, then let them stand an hour or two; then wash the shels very

well and dry them, and put into every shell a Snail, and fill up the

shell with Sallet-Oyle and herbs, then set them on a gridiron upon a

soft fire, and so let them stew a little while, and dish them up warm

and serve them up.

_To dresse pickle fish._

Wash them well while they are in the shell in salt water, put them into

a Kettle over the fire with out water; and stirre them till they are

open, then take them out of their shels, and wash them in hot water and

salt, then take some of their owne liquor that they have made in the

Kettle, a little white wine, butter, vinegar, Spice, Parsley; let all

these boyle together, and when it is boyled, take the yolk of three or

four Eggs and put into the broth. Scollops may be dressed on this manner

or broiled like oysters with Oyle or juyce of Lemons.

_To fricate Beefe Pallats._

Take Beefe Pallats after they be boyled very tender, blaunch and pare

them clean, season them with fine beaten cloves Nutmeg, Pepper, Salt and

some grated bread; then have some butter in a frying Pan, put your

pallats therein, and so fricate them till they be browne on both sides,

then take them forth and put them on a dish, and put thereto some Gravy

of Mutton, wherein two or three Anchoves are dissolved, grate in your

sauce a little Nutmeg, wring in the juyce of a Lemon, so serve them.

_A Spanish Olio._

Take a peice of Bacon not very fat, but sweet and safe from being rusty,

a peice of fresh beefe, a couple of hoggs Eares, and foure feet if they

can be had, and if not, some quantity of sheeps feet, (Calves feet are

not proper) a joynt of Mutton, the Leg, Rack, or Loyne, a Hen, halfe a

dozen pigeons, a bundle of Parsley, Leeks, and Mint, a clove of Garlick

when you will, a small quantity of Pepper, Cloves, and Saffron, so

mingled that not one of them over-rule, the Pepper and Cloves must be

beaten as fine as possible may be, and the Saffron must be first dryed,

and then crumble in powder and dissolved apart in two or three spoonfuls

of broth, but both the Spices and the Saffron may be kept apart till

immediately before they be used, which must not be, till within a

quarter of a houre before the Olio be taken off from the fire; a pottle

of hard dry pease, when they have first steept in water some dayes, a

pint of boyl'd Chesnuts: particular care must be had that the pot

wherein the Olio is made, be very sweet; Earthen I thinke is the best,

and judgement is to be had carefully both in the size of the Pot, and in

the quantity of the Water at the first, that so the Broth may grow

afterwards to be neither too much nor too little, nor too grosse, nor

too thin; thy meat must be long in boyling, but the fire not too fierce,

the Bacon, the Beef, the Pease, the Chesnuts, the Hogs Eares may be put

in at the first. I am utterly against those confused Olios into which

men put almost all kinds of meats and Roots, and especially against

putting of Oyle, for it corrupts the Broath, instead of adding goodnesse

to it. To do well, the Broth is rather to be drunk out of a Porringer

then to be eaten with a spoon, though you add some smal slices of bread

to it, you wil like it the worse. The Sauce for thy meat must be as much

fine Sugar beaten smal to powder, with a little Mustard, as can be made

to drink the Sugar up, and you wil find it to be excellent, but if you

make it not faithfully and justly according to this prescript, but shall

neither put Mace, or Rosemary, or Tyme to the Herbs as the manner is of

some, it will prove very much the worse.

_To make Metheglin._

Take all sorts of Herbs that are good and wholesome, as Balme, Mint,

Fennell, Rosemary, Angelica, wilde Tyme, Isop, Burnet, Egrimony, and

such other as you think fit; some Field Herbs, but you must not put in

too many, but especially Rosemary or any strong Hearb, lesse then halfe

a handfull will serve of every sort, you must boyle your Herbs and

straine them, and let the Liquor stand till to Morrow and settle them,

take off the clearest Liquor, two Gallons and a halfe to one Gallon of

Honey, and that proportion as much as you will make, and let it boyle an

houre, then set it a cooling as you doe Beere, when it is cold take some

very good Ale Barme, and put into the bottome of the Tubb a little and a

little as they doe Beere, keeping backe the thicke setling, that lyeth

in the bottome of the Vessell that it is cooled in, and when it is all

put together, cover it with a Cloth, and let it worke very neere three

dayes, and when you mean to put it up, skim off all the Barme clean, put

it up into the Vessell, but you must not stop your Vessell very close in

three or four dayes, but let it have all the vent, for it will worke,

and when it is close stopped, you must looke very often to it, and have

a peg in the top to give it vent; when you heare it make a noyse, as it

will do, or else it will breake the Vessell; sometime I make a Bag and

put in good store of Ginger sliced, some Cloves and Cinnamon, and boyl

it in, and other times I put it into the Barrel and never boyle it, it

is both good, but Nutmeg and Mace do not well to my Tast.

_To make a Sallet of Smelts._

Take halfe a hundred of Smelts, the biggest you can get, draw them and

cut off their Heads, put them into a Pipkin with a Pint of White wine,

and a Pint of White wine Vinegar, an Onion shred a couple of Lemons, a

Race of Ginger, three or foure blades of Mace, a Nutmeg sliced, whole

Pepper, a little Salt, cover them, and let them stand twenty foure

houres; if you will keep them three or four dayes, let not your Pickle

be to strong of the Vinegar, when you will serve them, take them out one

by one, scrape and open them as you do Anchoves, but throw away the

bones, lay them close one by one, round a Silver dish, you must have the

very utmost rind of a Lemon or Orange so small as grated bread and the

Parsley, then mix your Lemon Pill, Orange and Parsley together with a

little fine beaten Pepper, and strew this upon the dish of Smelts with

the meat of a Lemon minced very small, also then power on excellent

Sallet Oile, and wring in the juyce of two Lemons, but be sure none of

the Lemon-seed be left in the Sallet, so serve it.

_To Roast a Fillet of Veal._

Take a Fillet of Beefe which is the tenderest part of the Beast, and

lieth only in the inward part of the Surloyne next to the Chine, cut it

as big as you can, then broach it on a broach not too big, and be

carefull you broach it not thorow the best of the meat, roast it

leasurely and baste it with sweet butter. Set a Dish under it to save

the Gravy while the Beefe is roasting, prepare the Sauce for it, chop

good store of Parsley with a few sweet Herbs shred small, and the yolks

of three or foure Eggs, and mince among them the pill of an Orange, and

a little Onyon, then boyle this mixture, putting into it sweet butter,

Vinegar, and Gravy, a spoonfull of strong broth, when it is well boyled,

put it into your beef, and serve it very warm, sometimes a little grosse

Pepper or Ginger into your sauce, or a pill of an Orange or Lemon.

_To make a Sallet of a cold Hen or a Capon._

Take the breast of a hen or Capon, and slice it as thin as you can in

steaks, put therein Vinegar, and a little Sugar as you thinke fit, then

take six Anchoves, and a handfull of Capers, a little long, grosse or a

carrigon, and mince them together, but not too small, strew them on the

Sallet, Garnish it with Lemons, Oranges or barberies, so serve it up

with a little salt.

_To stew Mushrums._

Take them fresh gathered and cut off the hard end of the stalk, & as you

Pil them throw them into a Dish of white Wine, after they have lain half

an houre or thereupon draine them from the wine, and put them between

two silver Dishes, then set them on a soft fire without any liquor, and

when they have so stewed a while, pour away the liquor that comes from

them which will be very black, then put your Mushrums into another clean

Dish with a sprig or two of Tyme, an Onion whole, four or five cornes of

whole Pepper, two or three Cloves, a bit of an Orange, a little Salt, a

bit of sweet butter, and some pure gravy of Mutton, cover them, and set

them on a gentle fire, so let them stew softly till they be enough and

very tender, when you dish them blow off all the fat from them, and take

out the Time, spice, and Orange, then wring in the juyce of a Lemon, and

grate a little Nutmeg among the Mushrums, tosse them two or three times;

put them in a clean dish, and serve them hot to the Table.

_The Lord_ Conway _his Lordships receipt for the making of Amber

Puddings._

First take the Guts of a young hog, and wash them very clean, and then

take two pound of the best hogs fat, and a pound and a halfe of the best

Jurden almonds, the which being blancht, take one half of them, & beat

them very small, and the other halfe reserve whole unbeaten, then take a

pound and a halfe of fine Sugar and four white Loaves, and grate the

Loaves over the former composition, and mingle them well together in a

bason having so done, put to it halfe an ounce of Ambergreece, the which

must be scrapt very small over the said composition, take halfe a

quarter of an ounce of levant musk and bruise it in a marble morter,

with a quarter of a Pint of orange flower water, then mingle these all

very well together, and having so done, fill the said Guts therwith,

this Receipt was given his Lordship by an Italian for a great rariety,

and has been found so to be by those Ladies of honour to whom his

lordship has imparted the said reception.

_To make a Partridge Tart._

Take the flesh of four or five Partridges minced very small with the

same weight of Beef marrow as you have Partridge flesh, with two ounces

of Orangeadoes and green citron minced together as small as your meate,

season it with Cloves and Mace and Nutmeg and a little salt and Sugar,

mix all together, and bake it in puff past; when it is baked, open it,

and put in halfe a Grain of Muske or Amber braid in a Morter or Dish,

and with a spoonfull of Rosewater and the juyce of three or four

Oranges, when you put all these therein, stir the meat and cover it

again, and serve it to the Table.

_To keepe Venison all the yeare._

Take the hanch, and parboyle it a while, then season it with two

Nutmegs, a spoonfull of Pepper, and a good quantity of salt, mingle them

altogether, then put two spoonfulls of white Wine-Vinegar, and having

made the Venison full of holes, as you do when you Lard it, when it is

Larded, put in the Venison at the holes, the Spice and Vinegar, and

season it therewith, then put part into the Pot with the fat side

downwards, cover it with two pound of Butter, then close it up close

with course Past, when you take it out of the Oven take away the Past,

and lay a round Trencher with a weight on the top of it to keep it down

till it be cold, then take off the Trencher, and lay the Butter flat

upon the Venison, then cover it close with strong white Pepper, if your

Pot be narrow at the bottom it is the better, for it must be turned upon

a Plate, and stuck with Bayleaves when you please to eat it.

_To bake Brawn._

Take two Buttocks and hang them up two or three dayes, then take them

down and dip them into hot Water, and pluck off the skin, dry them very

well with a clean Cloth, when you have so done, take Lard, cut it in

peices as big as your little finger, and season it very well with

Pepper, Cloves, Mace, Nutmeg, and Salt, put each of them into an earthen

Pot, put in a Pint of Claret wine, a pound of Mutton Suet. So close it

with past let the Oven be well heated; and so bake them, you must give

them time for the baking according to the bignesse of the Haunches, and

the thicknesse of the Pots, they commonly allot seven hours for the

baking of them; let them stand three dayes, then take off their Cover,

and poure away all the Liquor, then have clarified Butter, and fill up

both the Pots, to keep it for the use, it will very well keep two or

three moneths.

_To roast a Pike._

Take a Pike, scoure off the slime, take out the Entralls, Lard it with

the backs of Pickled Herrings, you must have a sharp Bodkin to make the

holes, no Larding pins will go thorow, then take some great Oysters,

Claret Wine, season it with Pepper, Salt, and Nutmeg, stuff the belly of

the Pike with these Oysters, intermix with them Rosemary, Tyme,

Winter-Savory, sweet Marjoram, a little Onyon and Garlick, sow these in

the belly of the Pike, prepare two sticks about the breadth of a Lath,

these two sticks and the Spit must be as broad as the Pike being tyed on

the Spit, tye the Pike on, winding Pack-thread about the Pike along, but

there must be tyed by the Pack-thred all a long the side of the pike

which is not defended by the spit, and the Lathes Rosemary and Bayes,

bast the Pike with Butter and Claret-Wine, with some Anchoves dissolved

in it, when it is wasted, rip up the belly of the Pike and the Oyster

will be the same, but the Herbs which are whole must be taken out.

_To sauce Eeles._

Take two or three great Eeles, rubb them in salt, draw out the Guts,

wash them very clean, cut them a thwart on both sides found deep, and

cut them again cross way, then cut them through in such pieces as you

think fit, and put them into a dish with a pint of Wine-Vinegar, and a

handfull of Salt, have a kettle over the fire with faire Water, and a

bundle of Sweet Herbs, two or thee great Onyons, some Mace, a few

Cloves, you must let these lie in Wine-Vinegar and Salt, and put them

into boyling liquor, there let them boyl according to Cookery, when

enough, take out the Eeles, and drain them from the Liquor, when they

are cold, take a pint of White-wine, boyle it up with Saffron to colour

the Wine, then take out some of the Liquor, and put it in an earthen pan

take out the onyons and all the herbs, only let the Cloves and Mace

remaine, you must beat the Saffron to powder, or else it will not

colour.

_To make Sausages without skins._

Take a leg of young Pork, two pound of Beef-suet, two handfuls of Sage,

two loaves of white bread, Salt and Pepper to your tast, halfe the pork,

and halfe the suet, must be very well beat in a stone Morter, the rest

cut very small, be sure to cut out all the gresles and Lenets in the

pork, when you have mixed these altogether, knead them into a stiffe

past with the yolks of two or three Eggs, so rowle them into Sausages.

_To dresse a Pike._

Take a Male Pike, rub his skin off whil'st he lives, with bay salt,

having well cleared the outside, lay him in a large Dish or Tray, open

him so as you break not his gall, cut him according to the size of the

fish, in two or three peices, from the head to the taile must be slit,

this done, they are to be layd as flat as you can, in a great Dish or

Tray, poure upon it halfe a pint of White wine-Vinegar, more or lesse,

according to the size of the Fish, then strew upon the inside of the

Fish, white Salt plentifully, Bay salt beaten very small is better,

whilest this is a doing, let a Skellet with a sufficient quantity of

Renish Wine, or good white Wine be pat over the fire, with the Wine,

Salt, Ginger, Nutmeg, an Onion, foure or five Cloves of Garlick, a bunch

of sweet herbs, _viz_. Sweet Marjoram, Rosemary, peel of halfe a Lemon,

let these boyl to the heighth, put in the Pike, with the Vinegar, in

such manner as not to quench or allay, if possibly the heat of the

Liquor, but the thickest peece first that will aske most boyling, and

the Vinegar last of all; while the Pike boyles, take two quarters of a

pound of Anchoves, one quarter of very good butter, a Saucer of the

Liquor your Pike was boyled in, dissolved Anchoves. Note that the

Liquor, Sauce, the Spice, and the other ingredients must follow the

proportion of the Pike; if your Sauce be too strong of the Anchoves,

adde more faire water to it. Note also that the Liquor wherein this Pike

was dressed, is better to boyle a second Pike therein, then it was at

the first.

_To dresse Eeles._

Cut two or three Eeles into pieces of a convenient length, set them

end-wayes in a pot of Earth, put in a spoolful or two of Water, and to

them put some Herbs and Sage chopt small, some Garlick Pepper, and Salt,

so let them be baked in an Oven.

_To boyle a pudding after the French fashion_.

Take a Turkey that is very fat, and being pul'd and drest, Lard him with

long pieces of Lard, first wholed in seasoning of Salt, Pepper, Nutmegs,

Cloves and Mace, then take one piece of Lard whole in the seasoning, put

it into the belly with a sprig of Rosemary and Bayes, sow it very close

in a clean cloth, and let it lye all night covered with White-Wine, let

it be put into a pot with the same Liquor, and no more, let it be close

stopped, then hang it over a very soft and gentle fire, there to

continue six houres in a simpering boyle, when it is cold, take it out

of the cloth, not before, put it in a Pye-plate, and stick it full of

Rosemary and Bayes, so serve it up with Mustard and Sugar, they are wont

to lay it on a napkin folded square, and lay it corner wise.

_To make a Fricake._

Take three Chickens, and pull off the skins, and cut them into little

pieces then put them into water with two or three Onions, and a bunch of

Parsly, and when it hath stewed a little, put in some Salt and Pepper,

and a pint of white wine, so let them stew till they be enough, then

take some Verjuyce, and Nutmegs, and three or foure yolks of Eggs, beat

them well together, and when you take off the Chicken, put them into a

Frying-Pan altogether with some butter, scald it well over the fire and

serve it in.

_To make a Dish called Olives._

Take a Fillet of Veale, and the flesh frow the bones, and the fat and

skin from either, cut it into very thin slices, beat them with the back

of your Knife, lay then abroad on a Dish, season them with Nutmeg,

Pepper, Salt and Sugar, chop halfe a pound of Beefe-Suet very small, and

strew upon the top of the meat, then take a good handfull of herbs as

Parsly, Time, Winter-Savoury, Sorrell, and Spinage, chop them very

small, and strew over it, and four Egges with the whites, mingle all

these well together with your hands, then roul it up peice by peice, put

it upon the spit, roasting it an hour and half, and if it grow dry,

baste it with a little sweet Butter, the sauce is Verjuyce or

Clarret-Wine with the Gravy of the Meat and Sugar, take a whole Onyon

and stew it on a Chafing Dish of coales, and when it tastes of the

Onyon, pour the liquor from it on the meat, setting it a while on the

coales, and serve it in.

_To make an Olive Pye._

This you may take in a Pye, putting Raisins of the Sun stoned and some

Currants in every Olive, first strowing upon the meat the whites and

yolks of two boyled Eggs shred very small, make your Olives round, and

put them into puff paste, when it is halfe baked, put in a good quantity

of verjuyce or Clarret wine sweetned with Sugar, putting it in again

till it be thorow baked.

_The Countesse of_ RUTLANDS _Receipt of making the rare_ Banbury _Cake

which was so much praised at her Daughters (the right Honourable the

Lady_ Chawerths) _wedding._

_Imprimis_

Take a peck of fine flower, and halfe an ounce of large Mace, halfe an

ounce of Nutmegs, and halfe an ounce of Cinnamon, your Cinnamon and

Nutmegs must be sifted through a Searce, two pounds of Butter, halfe a

score of Eggs, put out four of the whites of them, something above a

pint of good Ale-yeast, beate your Eggs very well and straine them with

your yeast, and a little warme water into your flowre, and stirre them

together, then put your butter cold in little Lumpes: The water you

knead withall must be scalding hot, if you will make it good past, the

which having done, lay the past to rise in a warme Cloth a quarter of an

hour, or thereupon; Then put in ten pounds of Currans, and a little

Muske and Ambergreece dissolved in Rosewater; your Currans must be made

very dry, or else they will make your Cake heavy, strew as much Sugar

finely beaten amongst the Currans, as you shall think the water hath

taken away the sweetnesse from them; Break your past into little pieces,

into a kimnell or such like thing, and lay a Layer of past broken into

little pieces, and a Layer of Currans, untill your Currans are all put

in, mingle the past and the Currans very well, but take heed of breaking

the Currans, you must take out a piece of past after it hath risen in a

warme cloth before you put in the currans to cover the top, and the

bottom, you must roule the cover something thin, and the bottom

likewise, and wet it with Rosewater, and close them at the bottom of the

side, or the middle which you like best, prick the top and the sides

with a small long Pin, when your Cake is ready to go into the Oven, cut

it in the midst of the side round about with a knife an inch deep, if

your Cake be of a peck of Meale, it must stand two hours in the Oven,

your Oven must be as hot as for Manchet.

_An excellent Sillabub._

Fill your Sillabub-pot with Syder (for that is the best for a Sillabub)

and good store of Sugar and a little Nutmeg; stir it well together, put

in as much thick Cream by two or three spoonfuls at a time, as hard as

you can, as though you milke it in, then stir it together exceeding

softly once about, and let it stand two hours at least ere it is eaten,

for the standing makes the Curd.

_To Sauce a Pig._

Take a faire large Pigge and cut off his Head, then slit him through the

midst, then take forth his bones, then lay him in warme water one night,

then Collar him up like Brawne; then boyle him tender in faire water,

and when he is boyled put him in an earthen Pot or Pan into Water and

Salt, for that will make him white, and season the flesh, for you must

not put Salt in the boyling, for that will make it black, then take a

quart of the same broth, and a quart of white wine; boyl them together

to make some drink for it, put into it two or three Bay leaves, when it

is cold uncloathe the Pig, and put it into the same drink, & it will

continue a quarter of a year. It is a necessary Dish in any Gentlemans

House; when you serve it in, serve it with greene Fennell, as you doe

Sturgion with Vinegar in Saucers.

_To make a Virginia Trout._

Take Pickled Herrings, cut off their Heads, and lay the bodies two dayes

and nights in water, then wash them well, then season them with Mace,

Cinamon, Cloves, Pepper, and a little Red Saunders, then lay them close

in a pot with a little onyon strewed small upon them, and cast between

every Layer; when you have thus done, put in a pint of Clarret-Wine to

them, and cover them with a double paper tyed on the pot, and set them

in the oven with houshould-bread. They are to be eaten cold.

_To make a fat Lamb of a Pig._

Take a fat Pig and scald him, and cut off his head, slit him and trusse

him up like a Lamb, then being slit through the middle, and flawed, then

parboyle him a little, then draw him with parsley as you do a Lamb, then

roast it and dridge it, and serve it up with Butter, Pepper, and Sugar.

_To make Rice Pancakes._

Take a pound of Rice, and boyle it in three quarts of water till it be

very tender, then put it into a pot covered close, and that will make a

Jelly, then take a quart of Cream or new Milk, put it scalding hot to

the Rice, then take twenty Eggs, three quarters of a pound of melted

Butter, a little Salt, stirre all these well together, put as much

flowre to them as will make them hold frying, they must be fryed with

Butter, they must be made overnight, best.

_Mrs._ Dukes _Cake._

Take a quarter of a peck of the finest flour, a pint of Cream, ten yolks

of Eggs well beaten, three quarters of a pound of butter gently melted,

pour on the floure a little Ale-yeast, a quarter of a pint of Rose

water, with some Muske, and Amber-grece dissolved in it, season all with

a penny worth of Mace and Cloves, a little Nutmeg finely beaten, Currans

one pound and a halfe, Raisins of the Sun stoned, and shred small one

pound, Almonds blanch'd and beaten, halfe a pound, beat them with

Rosewater to keep them from Oyling: Sugar beaten very small, half a

pound; first mingle them, knead all these together, then let them lie a

full houre in the Dough together, then the Oven being made ready, make

up your Cake, let not the oven be too hot, nor shut up the mouth of it

too close, but stir the Cake now and then that it may bake all a like,

let it not stand a full hour in the Oven. Against you draw it have some

Rose water and Sugar finely beaten, and well mixed together to wash the

upper side of it, then set it in the Oven to dry, when you draw it out,

it will shew like Ice.

_To make fine Pancakes fryed without Butter, or Lard._

Take a Pint of Creame, six new layd Eggs, beat them very well, put in a

quarter of a Pound of Sugar, one Nutmeg or beaten mace which you please,

as much floure as will thicken them almost as thick as for ordinary

Pancakes, your Pan must be cleane wiped with a Cloth, when it is

reasonably hot, put in your Butter, or thick or thin as you please, to

fry them.

_To pot Venison._

Take a haunch of Venison not hunted, and bone it, then take three ounces

of Pepper beaten, twelve Nutmegs, with a handfull of Salt, and mince

them together with Wine Vinegar, then wet your Venison with Wine Vinegar

and season it, then with a knife make holes on the lean sides of the

Hanch, and stuff it as you would stuff Beef with Parsley, then put it

into the Pot with the fat side downward then clarifie three pound of

Butter, and put it thereon, and Past upon the Pot, and let it stand in

the Oven five or six hours, then take it out, and with a vent presse it

down to the bottom of the Pot, and let it stand till it be cold, then

take the Gravy of the top of the Pot and melt it, and boyle it halfe

away and more, then put it in again with the Butter on the top of the

Pot.

_To make a Marchpan; to Ice him, &c._

Take two pound of Almonds blanched, & beaten in a stone Morter till they

begin to come to a fine Past, and take a pound of sifted Sugar, and put

it in the Morter with the Almonds, and so leave it till it come to a

perfect Past, putting in now and then a Spoonfull of Rosewater to keep

them from Oyling; when you have beaten them to a perfect Past cover the

Marchpan in a sheet, as big as a Charger, and set an edge about as you

do about a Tart, and a bottome of wafers under him; thus bake it in an

oven or baking pan, when you see your marchpan is hard and dry, take it

out and Ice him with Rosewater and sugar being made as thick as butter

for Fritters; so spread it on him with a wing-feather; so put it into

the Oven againe, and when you see it rise high, then take it out and

garnish it with some pretty conceits made part of the same stuff, stick

long cumfets uprigh in him so serve it.

_To make Jelly the best manner._

Take a Leg of Veale, and pare away the fat as clean as you can, wash it

throughly, let it lie soaking a quarter of an hour or more, provided you

first breake the bones, then take foure Calves feet, scald off the hair

in boyling water, then slit them in two and put them to your Veale, let

them boyle over the fire in a brasse pot with two Gallons of water or

more acording to the proportion of your Veale, scum it very clean and

often; so let it boyle till it comes to three Pintes or little more,

then strain it through a cleane strainer, into a Bason, and so let it

stand till it be through cold and well jellied, then cut it in peices

with a Knife, and pare the top and the bottome of them, put it into a

Skellet, take two ounces of Cynamon broken very small with your hand,

three Nutmegs sliced, one race of Ginger, a large Mace or two, a little

quantity of Salt, one Spoonfull of Wine Vinegar, or Rose-Vinegar, one

pound and three quarters of Sugar, a Pint of Renish-wine, or white Wine,

and the Whites of fifteen Eggs, well beaten; put all these to the Jelly,

then set it on the fire, and let it seeth two or three walmes, ever

stirring it as it seeths, then take a very clean Jelly bag, wash the

bottom of it in a little Rose water, and wring it so hard that their

remaine none behind, put a branch of Rosemary in the bottom of the bag,

hang it up before the fire over a Bason; and pour the Jelly-bag into the

Bason, provided in any case you stir not the Bag, then take Jelly in the

Bason and put it into your bag again, let it run the second time, and it

will be very much the clearer; so you may put it into your Gally-pots or

Glasles which you please, and set them a cooling on bay salt, and when

it is cold and stiffe you may use it at your pleasure, if you will have

the jelly of a red colour use it as before, onely instead of Renish

wine, use Claret.

_To make poore knights._

Cut two penny loaves in round slices, dip them in half a pint of Cream

or faire water, then lay them abroad in a dish, and beat three Eggs and

grated Nutmegs and sugar, beat them with the Cream then melt some butter

in a frying pan, and wet the sides of the toasts and lay them in on the

wet side, then pour in the rest upon them, and so fry them, serve them

in with Rosewater, sugar and butter.

_To make Shrewsbury Cakes._

Take two pound of floure dryed in the Oven and weighed after it is

dryed, then put to it one pound of Butter that must be layd an hour or

two in Rose-water, so done poure the Water from the Butter, and put the

Butter to the flowre with the yolks and whites of five Eggs, two races

of Ginger, and three quarters of a pound of Sugar, a little salt, grate

your spice, and it well be the better, knead all these together till you

may rowle the past, then roule it forth with the top of a bowle, then

prick them with a pin made of wood, or if you have a comb that hath not

been used, that will do them quickly, and is best to that purpose, so

bake them upon Pye plates, but not too much in the Oven, for the heat of

the Plates will dry them very much, after they come forth of the Oven,

you may cut them without the bowles of what bignesse or what fashion you

please.

_To make beef like red Deer to be eaten cold._

Take a buttock of beef, cut it the long wayes with the grain, beat it

well with a rowling pin, then broyl it upon the coals, a little after it

is cold, draw it throw with Lard, then lay in some white wine Vinegar,

Pepper, Salt, Cloves, Mace and Bay-leaves, then let it lie three or four

dayes, then bake it in Rye past, and when it is cold fill it up with

butter, after a fortnight it will be eaten.

_To make puffs._

Take a pint of Cheese Curds and drain them dry, bruise them small with

the hand, put in two handfulls of floure, a little Sugar, three or four

yolks of Egs, a little Nutmeg and Salt, mingle these together and make

them little, like eyes, fry them in fresh butter, serve them up with

fresh Butter and Sugar.

_To make a hash of Chickens._

Take six Chickens, quarter them, cover them almost with water, and

season them with Pepper and Salt, and a good handfull of minced Parsly,

and a little white-wine, when they are boyled enough, put six Eggs onely

the yolks, put to them a little Nutmeg and Vinegar, give them a little

wame or two with the Chickens, pour them altogether into the Dish and

serve them in, when you put on the Eggs, and a good piece of Butter.

_To make an Almond Caudle._

Take three pints of Ale, boyle it with Cloves, Mace and sliced Bread

into it, then have ready beaten a pound of blanched Almonds stamped in a

Mortar with a little white-wine, then strain them out with a pint of

white-wine, thick your Ale with it, sweeten it as you please, and be

sure you skim the Ale well when it boyles.

_To make scalding Cheese towards the latter end of_ May.

Take your Evening Milke and put it into Boules, or Earthen Pans, then in

the Morning, fleet off the Cream in a Boule by it selfe, put the fleet

Milke into a Tub with the Morning Milk, then put in the nights Cream,

and stir it together, and heat the Milk, and put in the Rennet; as for

ordinary new Milk Cheese, it is to be made thick; when the Cheese is

come, gather the Curd into a Cheese-cloath, and set the Whey on the fire

till it be seething hot, put the Cheese in a Cloth into a Killar that

hath a wafle in the bottome, and poure in the hot Whey, then let out

that, and put in more till your Curd feele hard, then break the Curd

with your hands, as small as you can, and put an handfull of Salt to it

then put it into the Fat, thrune it at noon and at night, and next day

put it into a Trough where Cheese is salted every day, and turne it as

long as any will enter, then lay it on a Table or Shelfe all Summer; if

you will have it mellow to eate within an yeare, it must be laid in Hay

in the Spring; if to keep two yeares, let it dry on a Shelfe out of the

Wind all the next Summer, and in Winter lay them in Hay a while, or lay

them close one to another; I seldome lay any in Hay, I turne and rub

them with a rotten cloth especially when they are old, once a week least

they rot.

_To Pickle Purslaine._

Take Purslaine, stalks and all, boyl them tender in faire Water, then

lay them drying upon linning Cloaths, then being dryed, put them into

the Galley-pots and cover them with wine Vinegar mixt with Salt, and not

make the Pickle so strong as for Cucumbers.

_FINIS._

THE TABLE TO the Compleat COOK.

_To make a Posset the Earle of_ Arundels

way.

_To boyle a Capon larded with Lemons._

_To bake Red Deer._

_To make fine Pancakes fryed without Butter or

Lard._

_To dresse a Pig the French manner._

_To make a Steak Pye with a French Pudding in

the Pye._

_An excellent way for dressing Fish._

_To Fricate Sheeps feet._

_To Fricate Calves Chaldrons._

_To Fricate Campigneons._

_To make buttered_ Loaves.

_To marine Carps, Mullet, Gormet, Rochet, or

Wale._

_To make a Calves Chaldron Pye._

_To make a Pudding of Calves Chaldron._

_To make a_ Banbury _Cake._

_To make a_ Devonshire _White Pot._

_To make Rice cream._

_To make a very good_ Oxfordshire _cake._

_To make a Pompion Pye._

_To make the best Sausages._

_To boyle fresh fish._

_To make friters._

_To make loaves of Cheese curd._

_To make fine Pyes after the French fashion._

_A singular good receipt for making a Cake._

_To make a great curd Loafe._

_To make buttered Loaves of Cheese curds._

_To make Cheese Loaves._

_To make Puffe._

_To make Elder Vinegar._

_To make good Vinegar._

_To make a collar of Beefe._

_To make an Almond Pudding._

_To boyle Creame with French Barly._

_To make Cheese cakes._

_To make a quaking Pudding._

_To pickle Cucumbers._

_To pickle broom buds._

_To keep Quinces all the yeare._

_To make a goosberry fool._

_To make an Oatmeale pudding._

_To make a green Pudding._

_To make good Sausages._

_To make toasts._

_A Spanish cream._

_To make clouted cream._

_A good cream._

_To make Pyramids cream._

_To make a sack cream._

_To boyl Pigeons._

_To make an apple tansey._

_A french barly cream._

_To make a Chicken or Pigeon Pye._

_To boyle a capon or hen._

_To make bals of Veal._

_To make Mrs._ Shelleyes _cake._

_To make Almond Jumbals._

_To make cracknels._

_To pickle Oysters._

_To boyl cream with codlings._

_To make the lady_ Abergaveers Cheese.

_To dresse snails._

_To boyl a rump of Beefe after the French fashion._

_An excellent way of dressing fish._

_To make fritters of Sheeps feet._

_To make dry Salmon calvert in the boyling._

_To make bisket bread._

_To make an Almond pudding._

_To make an Almond caudle._

_To make Almond bread._

_To make Almond cakes._

_Master_ Rudstones _posset._

_To boyle a capon with Ranioles._

_To make a bisque of carps._

_To boyle a Pike and an Eele together._

_To make an outlandish dish._

_To make a Portugal dish._

_To dresse a dish of Hartichockes._

_To dresse a Fillet of Veal the Italian way._

_To dresse soals._

_To make furmity._

_To make a patis or cabbage cream._

_To make Pap._

_To make Spanish Pap._

_To poach Eggs._

_A pottage of beefe Pallats._

_The_ Jacobins _pottage_

_To salt a Goose._

_A way of stewing Chickens or Rabbets._

_A pottage of Capons._

_A Carp pye._

_To boyle Ducks after the French fashion._

_To boyle a goose with sausages._

_To fry Chickens._

_To make a battalia Pye._

_To make a Chicken pye._

_To make a pye of a Calves head._

_To make Cream with Snow._

_To make minced Pyes._

_To drye Neates tongues._

_To make jelly of harts horn._

_To make Chickens fat in four or five dayes._

_To make Angelot._

_A Persian dish._

_To roast a shoulder of Mutton._

_To roast a leg of Mutton to be eaten cold._

_To roast Oysters._

_To make a Sack Posset._

_Another_

_To make a Sack Posset without Milk or

Creame._

_To make a stump pye._

_To make Mrs._ Leed _Cheese Cakes._

_To make taffaty tarts_

_To make fresh Cheese_

_To make Sugar Cakes or Jumballs_

_To hash a shoulder of Mutton_

_To dresse Flounders or Plaice with Garlick

and Mustard_

_A turkish dish_

_To dresse a Pike_

_To dresse Oysters_

_To dresse Flounders_

_To dresse Snailes_

_To dresse pickle fish_

_To fricate beef Pallats_

_A Spanish Olio_

_To make a Spanish Olio._

_To make Metheglin_

_To make a sallet of smelts_

_To roast a Fillet Beefe_

_To make a sallet of a cold Hen or Capon._

_To stew Mushrumps_

_The Lord_ Conway _his receipt for the makeing

of Amber-puddings_

_To make a Partridge tart_

_To keep venison all the yeare_

_To make Brawn_

_To roast a Pike_

_To sauce Eeles_

_To make sausages without skins_

_To dresse a Pike._

_To dresse Eeles_

_To boyle a pudding after the French fashion,_

_To make a fricate_

_To make a dish called Olives_

_To make an Olive Pye_

_The Countesse of_ Rutlands _Receipt of makeing

a rare_ Banbury _Cake_

_An excellent Syllabub_

_To sauce a Pig_

_To make a Virginia trout_

_To make a fat Lamb of a Pig._

_To make Rice pancakes_

_Mrs._ Dukes _Cakes._

_To make fine Pancakes._

_To pot Venison_

_To make a Marchpan to ice him_

_To make jelly the best manner_

_To make poor Knights_

_To make Shrewsberry Cakes_

_To make Beefe like Red Deere to be eaten

Cold_

_To make Puffe_

_To make a hash of Chicken_

_To make an Almond Caudle_

_To make scalding Cheese towards the latter end

of_ May

_To pickle purslain_